id	sid	tid	token	lemma	pos
54039	1	1	produced	produce	VBN
54039	1	2	from	from	IN
54039	1	3	scanned	scanned	JJ
54039	1	4	images	image	NNS
54039	1	5	of	of	IN
54039	1	6	public	public	JJ
54039	1	7	domain	domain	NN
54039	1	8	material	material	NN
54039	1	9	from	from	IN
54039	1	10	the	the	DT
54039	1	11	Google	Google	NNP
54039	1	12	Books	Books	NNP
54039	1	13	project	project	NN
54039	1	14	.	.	.
54039	1	15	)	)	-RRB-
54039	2	1	Transcriber	Transcriber	NNP
54039	2	2	's	's	POS
54039	2	3	Notes	note	NNS
54039	2	4	:	:	:
54039	2	5	The	the	DT
54039	2	6	spelling	spelling	NN
54039	2	7	and	and	CC
54039	2	8	punctuation	punctuation	NN
54039	2	9	of	of	IN
54039	2	10	the	the	DT
54039	2	11	original	original	JJ
54039	2	12	have	have	VBP
54039	2	13	been	be	VBN
54039	2	14	preserved	preserve	VBN
54039	2	15	.	.	.
54039	3	1	Obvious	obvious	JJ
54039	3	2	punctuation	punctuation	NN
54039	3	3	errors	error	NNS
54039	3	4	and	and	CC
54039	3	5	misprints	misprint	NNS
54039	3	6	have	have	VBP
54039	3	7	been	be	VBN
54039	3	8	corrected	correct	VBN
54039	3	9	.	.	.
54039	4	1	Blank	blank	JJ
54039	4	2	pages	page	NNS
54039	4	3	have	have	VBP
54039	4	4	been	be	VBN
54039	4	5	deleted	delete	VBN
54039	4	6	.	.	.
54039	5	1	Text	text	NN
54039	5	2	in	in	IN
54039	5	3	Italics	Italics	NNP
54039	5	4	is	be	VBZ
54039	5	5	indicated	indicate	VBN
54039	5	6	between	between	IN
54039	5	7	_	_	NNP
54039	5	8	underscores	underscore	VBZ
54039	5	9	_	_	NNP
54039	5	10	whereas	whereas	IN
54039	5	11	text	text	NN
54039	5	12	in	in	IN
54039	5	13	Bold	Bold	NNP
54039	5	14	is	be	VBZ
54039	5	15	indicated	indicate	VBN
54039	5	16	between	between	IN
54039	5	17	=	=	``
54039	5	18	double	double	JJ
54039	5	19	hyphens=.	hyphens=.	NN
54039	6	1	Text	text	NN
54039	6	2	in	in	IN
54039	6	3	small	small	JJ
54039	6	4	capitals	capital	NNS
54039	6	5	has	have	VBZ
54039	6	6	been	be	VBN
54039	6	7	replaced	replace	VBN
54039	6	8	by	by	IN
54039	6	9	regular	regular	JJ
54039	6	10	uppercase	uppercase	JJ
54039	6	11	text	text	NN
54039	6	12	.	.	.
54039	7	1	*	*	NFP
54039	7	2	*	*	NFP
54039	7	3	*	*	NFP
54039	7	4	*	*	NFP
54039	7	5	*	*	NFP
54039	7	6	FAST	fast	NN
54039	7	7	-	-	HYPH
54039	7	8	DAY	day	NN
54039	7	9	COOKERY	cookery	NN
54039	7	10	OR	or	CC
54039	7	11	MEALS	meal	NNS
54039	7	12	WITHOUT	without	IN
54039	7	13	MEAT	meat	NN
54039	7	14	HOUSEHOLD	household	NN
54039	7	15	BOOKS	book	NNS
54039	7	16	.	.	.
54039	8	1	=	=	NFP
54039	8	2	HINTS	HINTS	NNP
54039	8	3	on	on	IN
54039	8	4	COOKERY=	COOKERY=	NNP
54039	8	5	,	,	,
54039	8	6	and	and	CC
54039	8	7	Management	Management	NNP
54039	8	8	of	of	IN
54039	8	9	the	the	DT
54039	8	10	Table	table	NN
54039	8	11	.	.	.
54039	9	1	Translated	translate	VBN
54039	9	2	from	from	IN
54039	9	3	the	the	DT
54039	9	4	French	French	NNP
54039	9	5	by	by	IN
54039	9	6	MARY	MARY	NNP
54039	9	7	HOOPER	HOOPER	NNP
54039	9	8	.	.	.
54039	10	1	Crown	Crown	NNP
54039	10	2	8vo	8vo	NNP
54039	10	3	.	.	.
54039	11	1	Price	price	NN
54039	11	2	1s	1	NNS
54039	11	3	.	.	.
54039	12	1	6d	6d	NNP
54039	12	2	.	.	.
54039	13	1	=	=	NFP
54039	13	2	THE	the	DT
54039	13	3	ECONOMICAL	ECONOMICAL	NNP
54039	13	4	COOK.=	COOK.=	VBD
54039	13	5	A	a	DT
54039	13	6	Book	Book	NNP
54039	13	7	of	of	IN
54039	13	8	Recipes	Recipes	NNPS
54039	13	9	for	for	IN
54039	13	10	every	every	DT
54039	13	11	Season	season	NN
54039	13	12	of	of	IN
54039	13	13	the	the	DT
54039	13	14	Year	Year	NNP
54039	13	15	.	.	.
54039	14	1	By	by	IN
54039	14	2	P.	P.	NNP
54039	14	3	O.	O.	NNP
54039	14	4	P.	P.	NNP
54039	14	5	Fcap	Fcap	NNP
54039	14	6	.	.	.
54039	15	1	8vo	8vo	NNP
54039	15	2	.	.	.
54039	16	1	Price	price	NN
54039	16	2	1s	1	NNS
54039	16	3	.	.	.
54039	17	1	=	=	NFP
54039	17	2	WASHING	washing	NN
54039	17	3	,	,	,
54039	17	4	CLEANING	cleaning	NN
54039	17	5	,	,	,
54039	17	6	and	and	CC
54039	17	7	REMOVING	remove	VBG
54039	17	8	STAINS.=	STAINS.=	,
54039	17	9	By	by	IN
54039	17	10	an	an	DT
54039	17	11	Experienced	Experienced	NNP
54039	17	12	Housewife	Housewife	NNP
54039	17	13	.	.	.
54039	18	1	Fcap	Fcap	NNP
54039	18	2	.	.	.
54039	19	1	8vo	8vo	NNP
54039	19	2	.	.	.
54039	20	1	Price	price	NN
54039	20	2	1s	1	NNS
54039	20	3	.	.	.
54039	21	1	=	=	LS
54039	21	2	CHILDREN.=	CHILDREN.=	:
54039	21	3	By	by	IN
54039	21	4	I.	I.	NNP
54039	21	5	L.	L.	NNP
54039	21	6	RICHMOND	RICHMOND	NNP
54039	21	7	,	,	,
54039	21	8	with	with	IN
54039	21	9	a	a	DT
54039	21	10	Preface	Preface	NNP
54039	21	11	by	by	IN
54039	21	12	SARAH	SARAH	NNP
54039	21	13	TYTLER	TYTLER	NNP
54039	21	14	.	.	.
54039	22	1	Fcap	Fcap	NNP
54039	22	2	.	.	.
54039	23	1	8vo	8vo	NNP
54039	23	2	,	,	,
54039	23	3	paper	paper	NN
54039	23	4	.	.	.
54039	24	1	Price	price	NN
54039	24	2	1s	1	NNS
54039	24	3	.	.	.
54039	25	1	A	a	DT
54039	25	2	book	book	NN
54039	25	3	for	for	IN
54039	25	4	all	all	DT
54039	25	5	mothers	mother	NNS
54039	25	6	,	,	,
54039	25	7	being	be	VBG
54039	25	8	a	a	DT
54039	25	9	series	series	NN
54039	25	10	of	of	IN
54039	25	11	short	short	JJ
54039	25	12	practical	practical	JJ
54039	25	13	papers	paper	NNS
54039	25	14	on	on	IN
54039	25	15	the	the	DT
54039	25	16	care	care	NN
54039	25	17	and	and	CC
54039	25	18	home	home	NN
54039	25	19	training	training	NN
54039	25	20	of	of	IN
54039	25	21	young	young	JJ
54039	25	22	people	people	NNS
54039	25	23	;	;	:
54039	25	24	with	with	IN
54039	25	25	full	full	JJ
54039	25	26	directions	direction	NNS
54039	25	27	for	for	IN
54039	25	28	nursing	nurse	VBG
54039	25	29	them	-PRON-	PRP
54039	25	30	through	through	IN
54039	25	31	their	-PRON-	PRP$
54039	25	32	ordinary	ordinary	JJ
54039	25	33	diseases	disease	NNS
54039	25	34	,	,	,
54039	25	35	and	and	CC
54039	25	36	teaching	teach	VBG
54039	25	37	them	-PRON-	PRP
54039	25	38	how	how	WRB
54039	25	39	to	to	TO
54039	25	40	preserve	preserve	VB
54039	25	41	their	-PRON-	PRP$
54039	25	42	health	health	NN
54039	25	43	;	;	:
54039	25	44	also	also	RB
54039	25	45	plain	plain	JJ
54039	25	46	instructions	instruction	NNS
54039	25	47	how	how	WRB
54039	25	48	to	to	TO
54039	25	49	cater	cater	VB
54039	25	50	for	for	IN
54039	25	51	a	a	DT
54039	25	52	family	family	NN
54039	25	53	and	and	CC
54039	25	54	to	to	TO
54039	25	55	prepare	prepare	VB
54039	25	56	their	-PRON-	PRP$
54039	25	57	meals	meal	NNS
54039	25	58	,	,	,
54039	25	59	including	include	VBG
54039	25	60	inexpensive	inexpensive	JJ
54039	25	61	menus	menu	NNS
54039	25	62	for	for	IN
54039	25	63	dinner	dinner	NN
54039	25	64	,	,	,
54039	25	65	breakfast	breakfast	NN
54039	25	66	,	,	,
54039	25	67	and	and	CC
54039	25	68	supper	supper	NN
54039	25	69	.	.	.
54039	26	1	GRIFFITH	GRIFFITH	NNP
54039	26	2	FARRAN	FARRAN	NNP
54039	26	3	&	&	CC
54039	26	4	CO	CO	NNP
54039	26	5	.	.	NNP
54039	26	6	,	,	,
54039	26	7	LIMITED	LIMITED	NNP
54039	26	8	,	,	,
54039	26	9	LONDON	LONDON	NNP
54039	26	10	.	.	.
54039	27	1	_	_	NNP
54039	27	2	And	and	CC
54039	27	3	all	all	DT
54039	27	4	Booksellers	Booksellers	NNPS
54039	27	5	.	.	.
54039	27	6	_	_	NNP
54039	27	7	FAST	FAST	NNP
54039	27	8	-	-	HYPH
54039	27	9	DAY	DAY	NNP
54039	27	10	COOKERY	cookery	NN
54039	27	11	OR	or	CC
54039	27	12	MEALS	meal	NNS
54039	27	13	WITHOUT	without	IN
54039	27	14	MEAT	meat	NN
54039	27	15	BY	by	IN
54039	27	16	GRACE	GRACE	NNP
54039	27	17	JOHNSON	JOHNSON	NNP
54039	27	18	AUTHORESS	AUTHORESS	NNP
54039	27	19	OF	of	IN
54039	27	20	"	"	``
54039	27	21	ANGLO	ANGLO	NNP
54039	27	22	-	-	HYPH
54039	27	23	INDIAN	indian	NN
54039	27	24	AND	and	CC
54039	27	25	ORIENTAL	ORIENTAL	NNP
54039	27	26	COOKERY	COOKERY	NNP
54039	27	27	"	"	''
54039	27	28	LONDON	LONDON	NNP
54039	27	29	GRIFFITH	GRIFFITH	NNP
54039	27	30	FARRAN	FARRAN	NNP
54039	27	31	&	&	CC
54039	27	32	CO	CO	NNP
54039	27	33	.	.	.
54039	27	34	NEWBERY	NEWBERY	NNP
54039	27	35	HOUSE	HOUSE	NNP
54039	27	36	,	,	,
54039	27	37	39	39	CD
54039	27	38	CHARING	CHARING	NNP
54039	27	39	CROSS	cros	VBN
54039	27	40	ROAD	road	NN
54039	27	41	1893	1893	CD
54039	27	42	[	[	-LRB-
54039	27	43	_	_	NNP
54039	27	44	The	the	DT
54039	27	45	Rights	Rights	NNPS
54039	27	46	of	of	IN
54039	27	47	Translation	Translation	NNP
54039	27	48	and	and	CC
54039	27	49	of	of	IN
54039	27	50	Reproduction	Reproduction	NNP
54039	27	51	are	be	VBP
54039	27	52	reserved	reserve	VBN
54039	27	53	.	.	.
54039	27	54	_	_	NNP
54039	27	55	]	]	-RRB-
54039	27	56	PREFACE	PREFACE	NNP
54039	27	57	Encouraged	encourage	VBN
54039	27	58	by	by	IN
54039	27	59	the	the	DT
54039	27	60	kindly	kindly	JJ
54039	27	61	manner	manner	NN
54039	27	62	in	in	IN
54039	27	63	which	which	WDT
54039	27	64	the	the	DT
54039	27	65	Press	Press	NNP
54039	27	66	has	have	VBZ
54039	27	67	dealt	deal	VBN
54039	27	68	with	with	IN
54039	27	69	my	-PRON-	PRP$
54039	27	70	"	"	``
54039	27	71	Anglo	anglo	JJ
54039	27	72	-	-	HYPH
54039	27	73	Indian	indian	JJ
54039	27	74	and	and	CC
54039	27	75	Oriental	Oriental	NNP
54039	27	76	Cookery	Cookery	NNP
54039	27	77	,	,	,
54039	27	78	"	"	''
54039	27	79	and	and	CC
54039	27	80	at	at	IN
54039	27	81	the	the	DT
54039	27	82	repeated	repeat	VBN
54039	27	83	request	request	NN
54039	27	84	of	of	IN
54039	27	85	friends	friend	NNS
54039	27	86	,	,	,
54039	27	87	I	-PRON-	PRP
54039	27	88	am	be	VBP
54039	27	89	writing	write	VBG
54039	27	90	this	this	DT
54039	27	91	little	little	JJ
54039	27	92	book	book	NN
54039	27	93	.	.	.
54039	28	1	In	in	IN
54039	28	2	its	-PRON-	PRP$
54039	28	3	compilation	compilation	NN
54039	28	4	,	,	,
54039	28	5	I	-PRON-	PRP
54039	28	6	have	have	VBP
54039	28	7	had	have	VBN
54039	28	8	in	in	IN
54039	28	9	view	view	NN
54039	28	10	both	both	PDT
54039	28	11	the	the	DT
54039	28	12	Anglican	anglican	JJ
54039	28	13	and	and	CC
54039	28	14	Roman	roman	JJ
54039	28	15	communions	communion	NNS
54039	28	16	.	.	.
54039	29	1	There	there	EX
54039	29	2	are	be	VBP
54039	29	3	many	many	JJ
54039	29	4	who	who	WP
54039	29	5	keep	keep	VBP
54039	29	6	the	the	DT
54039	29	7	Fasts	Fasts	NNPS
54039	29	8	and	and	CC
54039	29	9	Abstinences	Abstinences	NNPS
54039	29	10	prescribed	prescribe	VBN
54039	29	11	by	by	IN
54039	29	12	their	-PRON-	PRP$
54039	29	13	Church	Church	NNP
54039	29	14	,	,	,
54039	29	15	and	and	CC
54039	29	16	there	there	EX
54039	29	17	are	be	VBP
54039	29	18	many	many	RB
54039	29	19	more	more	JJR
54039	29	20	who	who	WP
54039	29	21	would	would	MD
54039	29	22	do	do	VB
54039	29	23	so	so	RB
54039	29	24	if	if	IN
54039	29	25	their	-PRON-	PRP$
54039	29	26	food	food	NN
54039	29	27	was	be	VBD
54039	29	28	served	serve	VBN
54039	29	29	up	up	RP
54039	29	30	and	and	CC
54039	29	31	cooked	cook	VBN
54039	29	32	in	in	IN
54039	29	33	a	a	DT
54039	29	34	healthy	healthy	JJ
54039	29	35	way	way	NN
54039	29	36	.	.	.
54039	30	1	As	as	IN
54039	30	2	a	a	DT
54039	30	3	rule	rule	NN
54039	30	4	,	,	,
54039	30	5	fish	fish	NN
54039	30	6	and	and	CC
54039	30	7	vegetables	vegetable	NNS
54039	30	8	are	be	VBP
54039	30	9	very	very	RB
54039	30	10	little	little	JJ
54039	30	11	understood	understand	VBN
54039	30	12	in	in	IN
54039	30	13	this	this	DT
54039	30	14	country	country	NN
54039	30	15	,	,	,
54039	30	16	and	and	CC
54039	30	17	even	even	RB
54039	30	18	in	in	IN
54039	30	19	the	the	DT
54039	30	20	houses	house	NNS
54039	30	21	of	of	IN
54039	30	22	the	the	DT
54039	30	23	better	well	JJR
54039	30	24	class	class	NN
54039	30	25	one	one	NN
54039	30	26	sees	see	VBZ
54039	30	27	little	little	JJ
54039	30	28	else	else	RB
54039	30	29	than	than	IN
54039	30	30	the	the	DT
54039	30	31	eternal	eternal	JJ
54039	30	32	boiled	boil	VBN
54039	30	33	and	and	CC
54039	30	34	fried	fried	JJ
54039	30	35	fish	fish	NN
54039	30	36	.	.	.
54039	31	1	As	as	IN
54039	31	2	to	to	IN
54039	31	3	vegetables	vegetable	NNS
54039	31	4	,	,	,
54039	31	5	they	-PRON-	PRP
54039	31	6	are	be	VBP
54039	31	7	out	out	IN
54039	31	8	of	of	IN
54039	31	9	it	-PRON-	PRP
54039	31	10	altogether	altogether	RB
54039	31	11	.	.	.
54039	32	1	If	if	IN
54039	32	2	this	this	DT
54039	32	3	be	be	VB
54039	32	4	the	the	DT
54039	32	5	case	case	NN
54039	32	6	where	where	WRB
54039	32	7	money	money	NN
54039	32	8	is	be	VBZ
54039	32	9	no	no	DT
54039	32	10	object	object	NN
54039	32	11	,	,	,
54039	32	12	how	how	WRB
54039	32	13	much	much	RB
54039	32	14	harder	hard	RBR
54039	32	15	is	be	VBZ
54039	32	16	it	-PRON-	PRP
54039	32	17	for	for	IN
54039	32	18	those	those	DT
54039	32	19	who	who	WP
54039	32	20	are	be	VBP
54039	32	21	obliged	oblige	VBN
54039	32	22	to	to	TO
54039	32	23	make	make	VB
54039	32	24	the	the	DT
54039	32	25	most	most	JJS
54039	32	26	of	of	IN
54039	32	27	everything	everything	NN
54039	32	28	?	?	.
54039	33	1	I	-PRON-	PRP
54039	33	2	do	do	VBP
54039	33	3	not	not	RB
54039	33	4	pretend	pretend	VB
54039	33	5	to	to	TO
54039	33	6	teach	teach	VB
54039	33	7	in	in	IN
54039	33	8	this	this	DT
54039	33	9	little	little	JJ
54039	33	10	book	book	NN
54039	33	11	,	,	,
54039	33	12	only	only	RB
54039	33	13	to	to	TO
54039	33	14	give	give	VB
54039	33	15	a	a	DT
54039	33	16	few	few	JJ
54039	33	17	novel	novel	NN
54039	33	18	and	and	CC
54039	33	19	useful	useful	JJ
54039	33	20	recipes	recipe	NNS
54039	33	21	that	that	WDT
54039	33	22	most	most	JJS
54039	33	23	housewives	housewife	NNS
54039	33	24	will	will	MD
54039	33	25	find	find	VB
54039	33	26	really	really	RB
54039	33	27	good	good	JJ
54039	33	28	and	and	CC
54039	33	29	economical	economical	JJ
54039	33	30	,	,	,
54039	33	31	and	and	CC
54039	33	32	also	also	RB
54039	33	33	to	to	TO
54039	33	34	show	show	VB
54039	33	35	that	that	IN
54039	33	36	a	a	DT
54039	33	37	non	non	JJ
54039	33	38	-	-	JJ
54039	33	39	flesh	flesh	JJ
54039	33	40	diet	diet	NN
54039	33	41	can	can	MD
54039	33	42	be	be	VB
54039	33	43	and	and	CC
54039	33	44	is	be	VBZ
54039	33	45	both	both	CC
54039	33	46	healthy	healthy	JJ
54039	33	47	and	and	CC
54039	33	48	appetising	appetising	JJ
54039	33	49	.	.	.
54039	34	1	The	the	DT
54039	34	2	book	book	NN
54039	34	3	will	will	MD
54039	34	4	be	be	VB
54039	34	5	found	find	VBN
54039	34	6	useful	useful	JJ
54039	34	7	by	by	IN
54039	34	8	others	other	NNS
54039	34	9	than	than	IN
54039	34	10	those	those	DT
54039	34	11	for	for	IN
54039	34	12	whom	whom	WP
54039	34	13	it	-PRON-	PRP
54039	34	14	is	be	VBZ
54039	34	15	specially	specially	RB
54039	34	16	written	write	VBN
54039	34	17	,	,	,
54039	34	18	and	and	CC
54039	34	19	most	most	JJS
54039	34	20	of	of	IN
54039	34	21	the	the	DT
54039	34	22	recipes	recipe	NNS
54039	34	23	will	will	MD
54039	34	24	be	be	VB
54039	34	25	practicable	practicable	JJ
54039	34	26	at	at	IN
54039	34	27	all	all	DT
54039	34	28	times	time	NNS
54039	34	29	of	of	IN
54039	34	30	the	the	DT
54039	34	31	year	year	NN
54039	34	32	.	.	.
54039	35	1	A	a	DT
54039	35	2	word	word	NN
54039	35	3	in	in	IN
54039	35	4	conclusion	conclusion	NN
54039	35	5	to	to	IN
54039	35	6	the	the	DT
54039	35	7	careful	careful	JJ
54039	35	8	housewife	housewife	NN
54039	35	9	in	in	IN
54039	35	10	getting	get	VBG
54039	35	11	tinned	tin	VBN
54039	35	12	fish	fish	NN
54039	35	13	.	.	.
54039	36	1	Always	always	RB
54039	36	2	get	get	VB
54039	36	3	the	the	DT
54039	36	4	_	_	NNP
54039	36	5	best	good	JJS
54039	36	6	_	_	NNP
54039	36	7	brand	brand	NN
54039	36	8	;	;	:
54039	36	9	it	-PRON-	PRP
54039	36	10	is	be	VBZ
54039	36	11	not	not	RB
54039	36	12	wise	wise	JJ
54039	36	13	to	to	TO
54039	36	14	go	go	VB
54039	36	15	in	in	RB
54039	36	16	for	for	IN
54039	36	17	cheap	cheap	JJ
54039	36	18	goods	good	NNS
54039	36	19	in	in	IN
54039	36	20	this	this	DT
54039	36	21	line	line	NN
54039	36	22	.	.	.
54039	37	1	I	-PRON-	PRP
54039	37	2	can	can	MD
54039	37	3	not	not	RB
54039	37	4	speak	speak	VB
54039	37	5	too	too	RB
54039	37	6	highly	highly	RB
54039	37	7	of	of	IN
54039	37	8	Edwards	Edwards	NNP
54039	37	9	'	'	POS
54039	37	10	Desiccated	Desiccated	NNP
54039	37	11	Soups	Soups	NNPS
54039	37	12	.	.	.
54039	38	1	They	-PRON-	PRP
54039	38	2	make	make	VBP
54039	38	3	delicious	delicious	JJ
54039	38	4	soups	soup	NNS
54039	38	5	of	of	IN
54039	38	6	themselves	-PRON-	PRP
54039	38	7	,	,	,
54039	38	8	and	and	CC
54039	38	9	in	in	IN
54039	38	10	conjunction	conjunction	NN
54039	38	11	with	with	IN
54039	38	12	other	other	JJ
54039	38	13	things	thing	NNS
54039	38	14	they	-PRON-	PRP
54039	38	15	have	have	VBP
54039	38	16	no	no	DT
54039	38	17	equal	equal	JJ
54039	38	18	.	.	.
54039	39	1	Their	-PRON-	PRP$
54039	39	2	tomato	tomato	NN
54039	39	3	is	be	VBZ
54039	39	4	simply	simply	RB
54039	39	5	invaluable	invaluable	JJ
54039	39	6	;	;	:
54039	39	7	I	-PRON-	PRP
54039	39	8	would	would	MD
54039	39	9	not	not	RB
54039	39	10	be	be	VB
54039	39	11	without	without	IN
54039	39	12	it	-PRON-	PRP
54039	39	13	for	for	IN
54039	39	14	anything	anything	NN
54039	39	15	.	.	.
54039	40	1	To	to	IN
54039	40	2	those	those	DT
54039	40	3	who	who	WP
54039	40	4	find	find	VBP
54039	40	5	pastry	pastry	NN
54039	40	6	indigestible	indigestible	JJ
54039	40	7	I	-PRON-	PRP
54039	40	8	would	would	MD
54039	40	9	recommend	recommend	VB
54039	40	10	them	-PRON-	PRP
54039	40	11	to	to	TO
54039	40	12	try	try	VB
54039	40	13	"	"	``
54039	40	14	Coombs	Coombs	NNPS
54039	40	15	'	'	POS
54039	40	16	Eureka	Eureka	NNP
54039	40	17	Flour	Flour	NNP
54039	40	18	"	"	''
54039	40	19	;	;	:
54039	40	20	it	-PRON-	PRP
54039	40	21	makes	make	VBZ
54039	40	22	delicious	delicious	JJ
54039	40	23	pastry	pastry	NN
54039	40	24	,	,	,
54039	40	25	and	and	CC
54039	40	26	requires	require	VBZ
54039	40	27	no	no	DT
54039	40	28	baking	baking	NN
54039	40	29	powder	powder	NN
54039	40	30	,	,	,
54039	40	31	and	and	CC
54039	40	32	it	-PRON-	PRP
54039	40	33	has	have	VBZ
54039	40	34	the	the	DT
54039	40	35	advantage	advantage	NN
54039	40	36	of	of	IN
54039	40	37	being	be	VBG
54039	40	38	thoroughly	thoroughly	RB
54039	40	39	digestible	digestible	JJ
54039	40	40	.	.	.
54039	41	1	I	-PRON-	PRP
54039	41	2	have	have	VBP
54039	41	3	mentioned	mention	VBN
54039	41	4	how	how	WRB
54039	41	5	to	to	TO
54039	41	6	use	use	VB
54039	41	7	all	all	PDT
54039	41	8	these	these	DT
54039	41	9	in	in	IN
54039	41	10	most	most	JJS
54039	41	11	of	of	IN
54039	41	12	the	the	DT
54039	41	13	recipes	recipe	NNS
54039	41	14	.	.	.
54039	42	1	I	-PRON-	PRP
54039	42	2	have	have	VBP
54039	42	3	not	not	RB
54039	42	4	made	make	VBN
54039	42	5	any	any	DT
54039	42	6	pretence	pretence	NN
54039	42	7	to	to	TO
54039	42	8	make	make	VB
54039	42	9	this	this	DT
54039	42	10	what	what	WP
54039	42	11	is	be	VBZ
54039	42	12	called	call	VBN
54039	42	13	a	a	DT
54039	42	14	high	high	JJ
54039	42	15	-	-	HYPH
54039	42	16	class	class	NN
54039	42	17	cookery	cookery	NN
54039	42	18	book	book	NN
54039	42	19	;	;	:
54039	42	20	my	-PRON-	PRP$
54039	42	21	aim	aim	NN
54039	42	22	and	and	CC
54039	42	23	object	object	NN
54039	42	24	is	be	VBZ
54039	42	25	to	to	TO
54039	42	26	bring	bring	VB
54039	42	27	it	-PRON-	PRP
54039	42	28	within	within	IN
54039	42	29	the	the	DT
54039	42	30	range	range	NN
54039	42	31	of	of	IN
54039	42	32	most	most	JJS
54039	42	33	people	people	NNS
54039	42	34	,	,	,
54039	42	35	while	while	IN
54039	42	36	many	many	JJ
54039	42	37	of	of	IN
54039	42	38	the	the	DT
54039	42	39	dishes	dish	NNS
54039	42	40	are	be	VBP
54039	42	41	good	good	JJ
54039	42	42	enough	enough	RB
54039	42	43	for	for	IN
54039	42	44	any	any	DT
54039	42	45	high	high	JJ
54039	42	46	-	-	HYPH
54039	42	47	class	class	NN
54039	42	48	table	table	NN
54039	42	49	,	,	,
54039	42	50	and	and	CC
54039	42	51	would	would	MD
54039	42	52	be	be	VB
54039	42	53	found	find	VBN
54039	42	54	a	a	DT
54039	42	55	welcome	welcome	NN
54039	42	56	and	and	CC
54039	42	57	novel	novel	JJ
54039	42	58	addition	addition	NN
54039	42	59	.	.	.
54039	43	1	GRACE	GRACE	NNP
54039	43	2	JOHNSON	JOHNSON	NNP
54039	43	3	.	.	.
54039	44	1	FAST	fast	JJ
54039	44	2	-	-	HYPH
54039	44	3	DAY	day	NN
54039	44	4	COOKERY	cookery	NN
54039	44	5	.	.	.
54039	45	1	_	_	NNP
54039	45	2	SOUPS	SOUPS	NNP
54039	45	3	.	.	.
54039	45	4	_	_	NNP
54039	45	5	1	1	CD
54039	45	6	.	.	.
54039	46	1	Oyster	Oyster	NNP
54039	46	2	Soup	Soup	NNP
54039	46	3	.	.	.
54039	47	1	Open	open	VB
54039	47	2	one	one	CD
54039	47	3	dozen	dozen	NN
54039	47	4	oysters	oyster	NNS
54039	47	5	,	,	,
54039	47	6	preserve	preserve	VB
54039	47	7	the	the	DT
54039	47	8	liquor	liquor	NN
54039	47	9	.	.	.
54039	48	1	Put	put	VB
54039	48	2	into	into	IN
54039	48	3	a	a	DT
54039	48	4	pan	pan	NN
54039	48	5	two	two	CD
54039	48	6	ounces	ounce	NNS
54039	48	7	of	of	IN
54039	48	8	butter	butter	NN
54039	48	9	,	,	,
54039	48	10	with	with	IN
54039	48	11	an	an	DT
54039	48	12	onion	onion	NN
54039	48	13	and	and	CC
54039	48	14	one	one	CD
54039	48	15	bead	bead	NN
54039	48	16	of	of	IN
54039	48	17	garlic	garlic	NN
54039	48	18	chopped	chop	VBD
54039	48	19	very	very	RB
54039	48	20	fine	fine	RB
54039	48	21	;	;	:
54039	48	22	let	let	VB
54039	48	23	these	these	DT
54039	48	24	cook	cook	NN
54039	48	25	till	till	IN
54039	48	26	they	-PRON-	PRP
54039	48	27	are	be	VBP
54039	48	28	a	a	DT
54039	48	29	golden	golden	JJ
54039	48	30	colour	colour	NN
54039	48	31	,	,	,
54039	48	32	then	then	RB
54039	48	33	add	add	VB
54039	48	34	one	one	CD
54039	48	35	and	and	CC
54039	48	36	a	a	DT
54039	48	37	half	half	NN
54039	48	38	pints	pint	NNS
54039	48	39	of	of	IN
54039	48	40	milk	milk	NN
54039	48	41	,	,	,
54039	48	42	and	and	CC
54039	48	43	one	one	CD
54039	48	44	and	and	CC
54039	48	45	a	a	DT
54039	48	46	half	half	NN
54039	48	47	pints	pint	NNS
54039	48	48	of	of	IN
54039	48	49	water	water	NN
54039	48	50	,	,	,
54039	48	51	and	and	CC
54039	48	52	the	the	DT
54039	48	53	liquor	liquor	NN
54039	48	54	of	of	IN
54039	48	55	the	the	DT
54039	48	56	oysters	oyster	NNS
54039	48	57	,	,	,
54039	48	58	twelve	twelve	CD
54039	48	59	cloves	clove	NNS
54039	48	60	,	,	,
54039	48	61	twelve	twelve	CD
54039	48	62	peppercorns	peppercorn	NNS
54039	48	63	,	,	,
54039	48	64	three	three	CD
54039	48	65	bay	bay	NN
54039	48	66	-	-	HYPH
54039	48	67	leaves	leave	NNS
54039	48	68	,	,	,
54039	48	69	salt	salt	NN
54039	48	70	and	and	CC
54039	48	71	pepper	pepper	NN
54039	48	72	to	to	IN
54039	48	73	taste	taste	NN
54039	48	74	.	.	.
54039	49	1	Stir	stir	VB
54039	49	2	in	in	IN
54039	49	3	a	a	DT
54039	49	4	bowl	bowl	NN
54039	49	5	three	three	CD
54039	49	6	ounces	ounce	NNS
54039	49	7	of	of	IN
54039	49	8	fine	fine	JJ
54039	49	9	florador	florador	NN
54039	49	10	to	to	IN
54039	49	11	the	the	DT
54039	49	12	consistence	consistence	NN
54039	49	13	of	of	IN
54039	49	14	cream	cream	NN
54039	49	15	,	,	,
54039	49	16	and	and	CC
54039	49	17	when	when	WRB
54039	49	18	the	the	DT
54039	49	19	soup	soup	NN
54039	49	20	comes	come	VBZ
54039	49	21	to	to	IN
54039	49	22	a	a	DT
54039	49	23	boil	boil	NN
54039	49	24	,	,	,
54039	49	25	stir	stir	VB
54039	49	26	it	-PRON-	PRP
54039	49	27	in	in	RP
54039	49	28	,	,	,
54039	49	29	and	and	CC
54039	49	30	then	then	RB
54039	49	31	let	let	VB
54039	49	32	it	-PRON-	PRP
54039	49	33	boil	boil	VB
54039	49	34	for	for	IN
54039	49	35	about	about	RB
54039	49	36	ten	ten	CD
54039	49	37	minutes	minute	NNS
54039	49	38	.	.	.
54039	50	1	Let	let	VB
54039	50	2	it	-PRON-	PRP
54039	50	3	simmer	simmer	VB
54039	50	4	after	after	IN
54039	50	5	this	this	DT
54039	50	6	very	very	RB
54039	50	7	gently	gently	RB
54039	50	8	for	for	IN
54039	50	9	half	half	PDT
54039	50	10	an	an	DT
54039	50	11	hour	hour	NN
54039	50	12	,	,	,
54039	50	13	strain	strain	VB
54039	50	14	through	through	IN
54039	50	15	a	a	DT
54039	50	16	wire	wire	NN
54039	50	17	sieve	sieve	NN
54039	50	18	,	,	,
54039	50	19	then	then	RB
54039	50	20	add	add	VB
54039	50	21	the	the	DT
54039	50	22	oysters	oyster	NNS
54039	50	23	,	,	,
54039	50	24	a	a	DT
54039	50	25	grate	grate	NN
54039	50	26	of	of	IN
54039	50	27	nutmeg	nutmeg	NNP
54039	50	28	,	,	,
54039	50	29	the	the	DT
54039	50	30	peel	peel	NN
54039	50	31	of	of	IN
54039	50	32	a	a	DT
54039	50	33	lemon	lemon	NN
54039	50	34	grated	grate	VBN
54039	50	35	;	;	:
54039	50	36	let	let	VB
54039	50	37	it	-PRON-	PRP
54039	50	38	simmer	simmer	VB
54039	50	39	for	for	IN
54039	50	40	twenty	twenty	CD
54039	50	41	minutes	minute	NNS
54039	50	42	.	.	.
54039	51	1	Serve	serve	VB
54039	51	2	hot	hot	JJ
54039	51	3	.	.	.
54039	52	1	2	2	LS
54039	52	2	.	.	.
54039	53	1	Lobster	Lobster	NNP
54039	53	2	Soup	Soup	NNP
54039	53	3	.	.	.
54039	54	1	Cut	cut	VB
54039	54	2	up	up	RP
54039	54	3	an	an	DT
54039	54	4	onion	onion	NN
54039	54	5	into	into	IN
54039	54	6	thin	thin	JJ
54039	54	7	rings	ring	NNS
54039	54	8	,	,	,
54039	54	9	chop	chop	VB
54039	54	10	two	two	CD
54039	54	11	beads	bead	NNS
54039	54	12	of	of	IN
54039	54	13	garlic	garlic	NN
54039	54	14	,	,	,
54039	54	15	and	and	CC
54039	54	16	fry	fry	VB
54039	54	17	these	these	DT
54039	54	18	a	a	DT
54039	54	19	golden	golden	JJ
54039	54	20	brown	brown	NN
54039	54	21	in	in	IN
54039	54	22	two	two	CD
54039	54	23	ounces	ounce	NNS
54039	54	24	of	of	IN
54039	54	25	butter	butter	NN
54039	54	26	,	,	,
54039	54	27	with	with	IN
54039	54	28	twenty	twenty	CD
54039	54	29	-	-	HYPH
54039	54	30	four	four	CD
54039	54	31	cloves	clove	NNS
54039	54	32	,	,	,
54039	54	33	twelve	twelve	CD
54039	54	34	peppercorns	peppercorn	NNS
54039	54	35	,	,	,
54039	54	36	and	and	CC
54039	54	37	three	three	CD
54039	54	38	bay	bay	NN
54039	54	39	-	-	HYPH
54039	54	40	leaves	leave	NNS
54039	54	41	.	.	.
54039	55	1	Add	add	VB
54039	55	2	one	one	CD
54039	55	3	and	and	CC
54039	55	4	a	a	DT
54039	55	5	half	half	NN
54039	55	6	pints	pint	NNS
54039	55	7	of	of	IN
54039	55	8	water	water	NN
54039	55	9	,	,	,
54039	55	10	let	let	VB
54039	55	11	it	-PRON-	PRP
54039	55	12	simmer	simmer	VB
54039	55	13	gently	gently	RB
54039	55	14	for	for	IN
54039	55	15	half	half	PDT
54039	55	16	an	an	DT
54039	55	17	hour	hour	NN
54039	55	18	,	,	,
54039	55	19	then	then	RB
54039	55	20	add	add	VB
54039	55	21	two	two	CD
54039	55	22	packets	packet	NNS
54039	55	23	of	of	IN
54039	55	24	Edwards	Edwards	NNP
54039	55	25	'	'	POS
54039	55	26	Desiccated	Desiccated	NNP
54039	55	27	White	White	NNP
54039	55	28	Soup	Soup	NNP
54039	55	29	;	;	:
54039	55	30	let	let	VB
54039	55	31	it	-PRON-	PRP
54039	55	32	simmer	simmer	VB
54039	55	33	half	half	PDT
54039	55	34	an	an	DT
54039	55	35	hour	hour	NN
54039	55	36	longer	long	RBR
54039	55	37	,	,	,
54039	55	38	and	and	CC
54039	55	39	strain	strain	VB
54039	55	40	.	.	.
54039	56	1	Then	then	RB
54039	56	2	add	add	VB
54039	56	3	either	either	DT
54039	56	4	one	one	CD
54039	56	5	pint	pint	NN
54039	56	6	of	of	IN
54039	56	7	milk	milk	NN
54039	56	8	,	,	,
54039	56	9	or	or	CC
54039	56	10	sixpence	sixpence	NN
54039	56	11	worth	worth	JJ
54039	56	12	of	of	IN
54039	56	13	cream	cream	NN
54039	56	14	,	,	,
54039	56	15	the	the	DT
54039	56	16	rind	rind	NN
54039	56	17	of	of	IN
54039	56	18	a	a	DT
54039	56	19	lemon	lemon	NN
54039	56	20	grated	grate	VBN
54039	56	21	,	,	,
54039	56	22	quarter	quarter	NN
54039	56	23	of	of	IN
54039	56	24	a	a	DT
54039	56	25	nutmeg	nutmeg	NN
54039	56	26	grated	grate	VBN
54039	56	27	,	,	,
54039	56	28	salt	salt	NN
54039	56	29	and	and	CC
54039	56	30	pepper	pepper	NN
54039	56	31	to	to	IN
54039	56	32	taste	taste	NN
54039	56	33	;	;	:
54039	56	34	put	put	VB
54039	56	35	it	-PRON-	PRP
54039	56	36	on	on	IN
54039	56	37	the	the	DT
54039	56	38	fire	fire	NN
54039	56	39	to	to	TO
54039	56	40	warm	warm	VB
54039	56	41	through	through	RP
54039	56	42	.	.	.
54039	57	1	Well	well	UH
54039	57	2	pound	pound	VB
54039	57	3	the	the	DT
54039	57	4	flesh	flesh	NN
54039	57	5	of	of	IN
54039	57	6	a	a	DT
54039	57	7	fresh	fresh	JJ
54039	57	8	lobster	lobster	NN
54039	57	9	,	,	,
54039	57	10	or	or	CC
54039	57	11	the	the	DT
54039	57	12	_	_	NNP
54039	57	13	very	very	RB
54039	57	14	best	good	JJS
54039	57	15	_	_	NNP
54039	57	16	brand	brand	NN
54039	57	17	of	of	IN
54039	57	18	tinned	tinned	JJ
54039	57	19	lobster	lobster	NN
54039	57	20	,	,	,
54039	57	21	and	and	CC
54039	57	22	pass	pass	VB
54039	57	23	it	-PRON-	PRP
54039	57	24	through	through	IN
54039	57	25	a	a	DT
54039	57	26	wire	wire	NN
54039	57	27	sieve	sieve	NN
54039	57	28	into	into	IN
54039	57	29	the	the	DT
54039	57	30	soup	soup	NN
54039	57	31	,	,	,
54039	57	32	stir	stir	VB
54039	57	33	well	well	RB
54039	57	34	,	,	,
54039	57	35	and	and	CC
54039	57	36	thoroughly	thoroughly	RB
54039	57	37	heat	heat	VBP
54039	57	38	it	-PRON-	PRP
54039	57	39	.	.	.
54039	58	1	Serve	serve	VB
54039	58	2	with	with	IN
54039	58	3	fried	fried	JJ
54039	58	4	bread	bread	NN
54039	58	5	cut	cut	VBN
54039	58	6	into	into	IN
54039	58	7	small	small	JJ
54039	58	8	dice	dice	NN
54039	58	9	shape	shape	NN
54039	58	10	.	.	.
54039	59	1	3	3	LS
54039	59	2	.	.	.
54039	60	1	Scallop	Scallop	NNP
54039	60	2	Soup	Soup	NNP
54039	60	3	.	.	.
54039	61	1	Cut	cut	VB
54039	61	2	up	up	RP
54039	61	3	an	an	DT
54039	61	4	onion	onion	NN
54039	61	5	into	into	IN
54039	61	6	rings	ring	NNS
54039	61	7	,	,	,
54039	61	8	two	two	CD
54039	61	9	beads	bead	NNS
54039	61	10	of	of	IN
54039	61	11	garlic	garlic	NN
54039	61	12	,	,	,
54039	61	13	and	and	CC
54039	61	14	fry	fry	VB
54039	61	15	in	in	IN
54039	61	16	two	two	CD
54039	61	17	ounces	ounce	NNS
54039	61	18	of	of	IN
54039	61	19	butter	butter	NN
54039	61	20	a	a	DT
54039	61	21	golden	golden	JJ
54039	61	22	colour	colour	NN
54039	61	23	.	.	.
54039	62	1	Add	add	VB
54039	62	2	one	one	CD
54039	62	3	and	and	CC
54039	62	4	a	a	DT
54039	62	5	half	half	NN
54039	62	6	pints	pint	NNS
54039	62	7	of	of	IN
54039	62	8	water	water	NN
54039	62	9	,	,	,
54039	62	10	the	the	DT
54039	62	11	same	same	JJ
54039	62	12	of	of	IN
54039	62	13	milk	milk	NN
54039	62	14	,	,	,
54039	62	15	twenty	twenty	CD
54039	62	16	-	-	HYPH
54039	62	17	four	four	CD
54039	62	18	cloves	clove	NNS
54039	62	19	,	,	,
54039	62	20	twelve	twelve	CD
54039	62	21	peppercorns	peppercorn	NNS
54039	62	22	,	,	,
54039	62	23	a	a	DT
54039	62	24	sprig	sprig	NN
54039	62	25	of	of	IN
54039	62	26	tarragon	tarragon	NNP
54039	62	27	,	,	,
54039	62	28	three	three	CD
54039	62	29	bay	bay	NN
54039	62	30	-	-	HYPH
54039	62	31	leaves	leave	NNS
54039	62	32	,	,	,
54039	62	33	a	a	DT
54039	62	34	stick	stick	NN
54039	62	35	of	of	IN
54039	62	36	celery	celery	NN
54039	62	37	,	,	,
54039	62	38	two	two	CD
54039	62	39	-	-	HYPH
54039	62	40	penny	penny	NN
54039	62	41	packet	packet	NN
54039	62	42	of	of	IN
54039	62	43	Edwards	Edwards	NNP
54039	62	44	'	'	POS
54039	62	45	White	White	NNP
54039	62	46	Soup	Soup	NNP
54039	62	47	;	;	:
54039	62	48	let	let	VB
54039	62	49	them	-PRON-	PRP
54039	62	50	simmer	simmer	VB
54039	62	51	for	for	IN
54039	62	52	one	one	CD
54039	62	53	hour	hour	NN
54039	62	54	.	.	.
54039	63	1	Chop	chop	VB
54039	63	2	up	up	RP
54039	63	3	about	about	IN
54039	63	4	half	half	PDT
54039	63	5	a	a	DT
54039	63	6	dozen	dozen	NN
54039	63	7	scallops	scallop	NNS
54039	63	8	,	,	,
54039	63	9	strain	strain	VB
54039	63	10	the	the	DT
54039	63	11	soup	soup	NN
54039	63	12	through	through	IN
54039	63	13	a	a	DT
54039	63	14	wire	wire	NN
54039	63	15	sieve	sieve	NN
54039	63	16	,	,	,
54039	63	17	add	add	VB
54039	63	18	the	the	DT
54039	63	19	scallops	scallop	NNS
54039	63	20	,	,	,
54039	63	21	pepper	pepper	NN
54039	63	22	and	and	CC
54039	63	23	salt	salt	NN
54039	63	24	to	to	IN
54039	63	25	taste	taste	NN
54039	63	26	,	,	,
54039	63	27	and	and	CC
54039	63	28	a	a	DT
54039	63	29	grate	grate	NN
54039	63	30	of	of	IN
54039	63	31	lemon	lemon	NN
54039	63	32	peel	peel	NN
54039	63	33	.	.	.
54039	64	1	Serve	serve	VB
54039	64	2	very	very	RB
54039	64	3	hot	hot	JJ
54039	64	4	with	with	IN
54039	64	5	fried	fry	VBN
54039	64	6	bread	bread	NN
54039	64	7	cut	cut	VBN
54039	64	8	into	into	IN
54039	64	9	little	little	JJ
54039	64	10	dice	dice	NN
54039	64	11	.	.	.
54039	65	1	4	4	LS
54039	65	2	.	.	.
54039	66	1	Cockle	Cockle	NNP
54039	66	2	Soup	Soup	NNP
54039	66	3	.	.	.
54039	67	1	Cut	cut	VB
54039	67	2	up	up	RP
54039	67	3	an	an	DT
54039	67	4	onion	onion	NN
54039	67	5	into	into	IN
54039	67	6	thin	thin	JJ
54039	67	7	rings	ring	NNS
54039	67	8	,	,	,
54039	67	9	and	and	CC
54039	67	10	chop	chop	VB
54039	67	11	two	two	CD
54039	67	12	beads	bead	NNS
54039	67	13	of	of	IN
54039	67	14	garlic	garlic	NN
54039	67	15	,	,	,
54039	67	16	fry	fry	NN
54039	67	17	in	in	IN
54039	67	18	two	two	CD
54039	67	19	ounces	ounce	NNS
54039	67	20	of	of	IN
54039	67	21	butter	butter	NN
54039	67	22	with	with	IN
54039	67	23	twenty	twenty	CD
54039	67	24	-	-	HYPH
54039	67	25	four	four	CD
54039	67	26	cloves	clove	NNS
54039	67	27	a	a	DT
54039	67	28	delicate	delicate	JJ
54039	67	29	brown	brown	NN
54039	67	30	,	,	,
54039	67	31	then	then	RB
54039	67	32	add	add	VB
54039	67	33	two	two	CD
54039	67	34	tablespoons	tablespoon	NNS
54039	67	35	of	of	IN
54039	67	36	tarragon	tarragon	NNP
54039	67	37	vinegar	vinegar	NN
54039	67	38	,	,	,
54039	67	39	two	two	CD
54039	67	40	tablespoons	tablespoon	NNS
54039	67	41	mushroom	mushroom	NN
54039	67	42	ketchup	ketchup	NN
54039	67	43	,	,	,
54039	67	44	two	two	CD
54039	67	45	teaspoons	teaspoon	NNS
54039	67	46	of	of	IN
54039	67	47	Chili	Chili	NNP
54039	67	48	vinegar	vinegar	NN
54039	67	49	,	,	,
54039	67	50	and	and	CC
54039	67	51	three	three	CD
54039	67	52	pints	pint	NNS
54039	67	53	of	of	IN
54039	67	54	water	water	NN
54039	67	55	;	;	:
54039	67	56	thicken	thicken	VBG
54039	67	57	with	with	IN
54039	67	58	two	two	CD
54039	67	59	ounces	ounce	NNS
54039	67	60	of	of	IN
54039	67	61	flour	flour	NN
54039	67	62	that	that	WDT
54039	67	63	has	have	VBZ
54039	67	64	been	be	VBN
54039	67	65	rubbed	rub	VBN
54039	67	66	smooth	smooth	JJ
54039	67	67	in	in	IN
54039	67	68	a	a	DT
54039	67	69	bowl	bowl	NN
54039	67	70	to	to	IN
54039	67	71	the	the	DT
54039	67	72	consistence	consistence	NN
54039	67	73	of	of	IN
54039	67	74	cream	cream	NN
54039	67	75	;	;	:
54039	67	76	then	then	RB
54039	67	77	add	add	VB
54039	67	78	a	a	DT
54039	67	79	stick	stick	NN
54039	67	80	of	of	IN
54039	67	81	celery	celery	NN
54039	67	82	,	,	,
54039	67	83	a	a	DT
54039	67	84	pinch	pinch	NN
54039	67	85	of	of	IN
54039	67	86	thyme	thyme	NNS
54039	67	87	,	,	,
54039	67	88	parsley	parsley	NN
54039	67	89	,	,	,
54039	67	90	basil	basil	NN
54039	67	91	and	and	CC
54039	67	92	sage	sage	NN
54039	67	93	.	.	.
54039	68	1	Let	let	VB
54039	68	2	these	these	DT
54039	68	3	simmer	simmer	NN
54039	68	4	for	for	IN
54039	68	5	one	one	CD
54039	68	6	hour	hour	NN
54039	68	7	;	;	:
54039	68	8	add	add	VB
54039	68	9	pepper	pepper	NN
54039	68	10	and	and	CC
54039	68	11	salt	salt	NN
54039	68	12	to	to	IN
54039	68	13	taste	taste	NN
54039	68	14	,	,	,
54039	68	15	and	and	CC
54039	68	16	strain	strain	VB
54039	68	17	through	through	IN
54039	68	18	a	a	DT
54039	68	19	sieve	sieve	NN
54039	68	20	.	.	.
54039	69	1	Lastly	lastly	RB
54039	69	2	,	,	,
54039	69	3	add	add	VB
54039	69	4	one	one	CD
54039	69	5	pint	pint	NN
54039	69	6	of	of	IN
54039	69	7	_	_	NNP
54039	69	8	picked	pick	VBD
54039	69	9	_	_	NNP
54039	69	10	cockles	cockle	NNS
54039	69	11	,	,	,
54039	69	12	with	with	IN
54039	69	13	their	-PRON-	PRP$
54039	69	14	liquor	liquor	NN
54039	69	15	.	.	.
54039	70	1	Serve	serve	VB
54039	70	2	hot	hot	JJ
54039	70	3	.	.	.
54039	71	1	5	5	CD
54039	71	2	.	.	.
54039	72	1	Eel	Eel	NNP
54039	72	2	Soup	Soup	NNP
54039	72	3	.	.	.
54039	73	1	Boil	Boil	NNP
54039	73	2	two	two	CD
54039	73	3	pounds	pound	NNS
54039	73	4	of	of	IN
54039	73	5	eels	eel	NNS
54039	73	6	,	,	,
54039	73	7	that	that	WDT
54039	73	8	have	have	VBP
54039	73	9	been	be	VBN
54039	73	10	skinned	skin	VBN
54039	73	11	and	and	CC
54039	73	12	cleaned	clean	VBN
54039	73	13	,	,	,
54039	73	14	in	in	IN
54039	73	15	two	two	CD
54039	73	16	quarts	quart	NNS
54039	73	17	of	of	IN
54039	73	18	water	water	NN
54039	73	19	.	.	.
54039	74	1	Add	add	VB
54039	74	2	a	a	DT
54039	74	3	bunch	bunch	NN
54039	74	4	of	of	IN
54039	74	5	sweet	sweet	JJ
54039	74	6	herbs	herb	NNS
54039	74	7	,	,	,
54039	74	8	two	two	CD
54039	74	9	-	-	HYPH
54039	74	10	penny	penny	NN
54039	74	11	packet	packet	NN
54039	74	12	of	of	IN
54039	74	13	Edwards	Edwards	NNP
54039	74	14	'	'	POS
54039	74	15	White	White	NNP
54039	74	16	Soup	Soup	NNP
54039	74	17	,	,	,
54039	74	18	one	one	CD
54039	74	19	onion	onion	NN
54039	74	20	stuck	stick	VBD
54039	74	21	with	with	IN
54039	74	22	cloves	clove	NNS
54039	74	23	,	,	,
54039	74	24	two	two	CD
54039	74	25	beads	bead	NNS
54039	74	26	of	of	IN
54039	74	27	garlic	garlic	NN
54039	74	28	,	,	,
54039	74	29	two	two	CD
54039	74	30	ounces	ounce	NNS
54039	74	31	of	of	IN
54039	74	32	butter	butter	NN
54039	74	33	,	,	,
54039	74	34	pepper	pepper	NN
54039	74	35	and	and	CC
54039	74	36	salt	salt	NN
54039	74	37	to	to	IN
54039	74	38	taste	taste	NN
54039	74	39	,	,	,
54039	74	40	one	one	CD
54039	74	41	small	small	JJ
54039	74	42	tea	tea	NN
54039	74	43	-	-	HYPH
54039	74	44	cup	cup	NN
54039	74	45	of	of	IN
54039	74	46	tomato	tomato	NNP
54039	74	47	conserve	conserve	VBP
54039	74	48	.	.	.
54039	75	1	Let	let	VB
54039	75	2	it	-PRON-	PRP
54039	75	3	simmer	simmer	VB
54039	75	4	gently	gently	RB
54039	75	5	for	for	IN
54039	75	6	one	one	CD
54039	75	7	hour	hour	NN
54039	75	8	,	,	,
54039	75	9	strain	strain	VB
54039	75	10	through	through	IN
54039	75	11	a	a	DT
54039	75	12	sieve	sieve	NN
54039	75	13	,	,	,
54039	75	14	take	take	VB
54039	75	15	the	the	DT
54039	75	16	flesh	flesh	NN
54039	75	17	of	of	IN
54039	75	18	the	the	DT
54039	75	19	fish	fish	NN
54039	75	20	off	off	IN
54039	75	21	the	the	DT
54039	75	22	bones	bone	NNS
54039	75	23	,	,	,
54039	75	24	pass	pass	VB
54039	75	25	it	-PRON-	PRP
54039	75	26	through	through	IN
54039	75	27	a	a	DT
54039	75	28	sieve	sieve	NN
54039	75	29	into	into	IN
54039	75	30	the	the	DT
54039	75	31	soup	soup	NN
54039	75	32	.	.	.
54039	76	1	Serve	serve	VB
54039	76	2	hot	hot	JJ
54039	76	3	,	,	,
54039	76	4	with	with	IN
54039	76	5	nicely	nicely	RB
54039	76	6	toasted	toast	VBN
54039	76	7	bread	bread	NN
54039	76	8	cut	cut	VBN
54039	76	9	into	into	IN
54039	76	10	neat	neat	JJ
54039	76	11	pieces	piece	NNS
54039	76	12	.	.	.
54039	77	1	6	6	CD
54039	77	2	.	.	.
54039	78	1	Haddock	Haddock	NNP
54039	78	2	Soup	Soup	NNP
54039	78	3	.	.	.
54039	79	1	Boil	Boil	NNP
54039	79	2	a	a	DT
54039	79	3	smoked	smoke	VBN
54039	79	4	haddock	haddock	NN
54039	79	5	in	in	IN
54039	79	6	about	about	RB
54039	79	7	three	three	CD
54039	79	8	pints	pint	NNS
54039	79	9	of	of	IN
54039	79	10	water	water	NN
54039	79	11	,	,	,
54039	79	12	add	add	VB
54039	79	13	to	to	IN
54039	79	14	it	-PRON-	PRP
54039	79	15	an	an	DT
54039	79	16	onion	onion	NN
54039	79	17	cut	cut	NN
54039	79	18	into	into	IN
54039	79	19	quarters	quarter	NNS
54039	79	20	,	,	,
54039	79	21	two	two	CD
54039	79	22	beads	bead	NNS
54039	79	23	of	of	IN
54039	79	24	garlic	garlic	NN
54039	79	25	,	,	,
54039	79	26	twenty	twenty	CD
54039	79	27	-	-	HYPH
54039	79	28	four	four	CD
54039	79	29	cloves	clove	NNS
54039	79	30	,	,	,
54039	79	31	a	a	DT
54039	79	32	stick	stick	NN
54039	79	33	of	of	IN
54039	79	34	cinnamon	cinnamon	NN
54039	79	35	,	,	,
54039	79	36	a	a	DT
54039	79	37	blade	blade	NN
54039	79	38	of	of	IN
54039	79	39	maize	maize	NN
54039	79	40	,	,	,
54039	79	41	a	a	DT
54039	79	42	bunch	bunch	NN
54039	79	43	of	of	IN
54039	79	44	sweet	sweet	JJ
54039	79	45	herbs	herb	NNS
54039	79	46	,	,	,
54039	79	47	twelve	twelve	CD
54039	79	48	peppercorns	peppercorns	NNPS
54039	79	49	;	;	:
54039	79	50	boil	boil	VB
54039	79	51	gently	gently	RB
54039	79	52	for	for	IN
54039	79	53	one	one	CD
54039	79	54	hour	hour	NN
54039	79	55	;	;	:
54039	79	56	strain	strain	VB
54039	79	57	through	through	IN
54039	79	58	a	a	DT
54039	79	59	wire	wire	NN
54039	79	60	sieve	sieve	NN
54039	79	61	,	,	,
54039	79	62	bone	bone	VB
54039	79	63	the	the	DT
54039	79	64	fish	fish	NN
54039	79	65	,	,	,
54039	79	66	and	and	CC
54039	79	67	remove	remove	VB
54039	79	68	the	the	DT
54039	79	69	skin	skin	NN
54039	79	70	,	,	,
54039	79	71	pass	pass	VB
54039	79	72	the	the	DT
54039	79	73	flesh	flesh	NN
54039	79	74	through	through	IN
54039	79	75	the	the	DT
54039	79	76	sieve	sieve	NN
54039	79	77	into	into	IN
54039	79	78	the	the	DT
54039	79	79	soup	soup	NN
54039	79	80	,	,	,
54039	79	81	thicken	thicken	VBN
54039	79	82	with	with	IN
54039	79	83	half	half	PDT
54039	79	84	a	a	DT
54039	79	85	penny	penny	NN
54039	79	86	packet	packet	NN
54039	79	87	of	of	IN
54039	79	88	pea	pea	NNP
54039	79	89	flour	flour	NN
54039	79	90	,	,	,
54039	79	91	rubbed	rub	VBD
54039	79	92	smooth	smooth	JJ
54039	79	93	in	in	IN
54039	79	94	a	a	DT
54039	79	95	little	little	JJ
54039	79	96	water	water	NN
54039	79	97	,	,	,
54039	79	98	add	add	VB
54039	79	99	a	a	DT
54039	79	100	little	little	JJ
54039	79	101	tomato	tomato	NN
54039	79	102	pulp	pulp	NN
54039	79	103	if	if	IN
54039	79	104	liked	like	VBN
54039	79	105	,	,	,
54039	79	106	and	and	CC
54039	79	107	two	two	CD
54039	79	108	ounces	ounce	NNS
54039	79	109	of	of	IN
54039	79	110	butter	butter	NN
54039	79	111	.	.	.
54039	80	1	Serve	serve	VB
54039	80	2	hot	hot	JJ
54039	80	3	with	with	IN
54039	80	4	fried	fry	VBN
54039	80	5	bread	bread	NN
54039	80	6	cut	cut	VBN
54039	80	7	into	into	IN
54039	80	8	dice	dice	NNS
54039	80	9	.	.	.
54039	81	1	7	7	LS
54039	81	2	.	.	.
54039	82	1	Skate	Skate	NNP
54039	82	2	Soup	Soup	NNP
54039	82	3	.	.	.
54039	83	1	Well	well	UH
54039	83	2	skin	skin	NN
54039	83	3	and	and	CC
54039	83	4	wash	wash	VB
54039	83	5	two	two	CD
54039	83	6	pounds	pound	NNS
54039	83	7	of	of	IN
54039	83	8	skate	skate	NN
54039	83	9	--	--	:
54039	83	10	the	the	DT
54039	83	11	cheaper	cheap	JJR
54039	83	12	parts	part	NNS
54039	83	13	are	be	VBP
54039	83	14	the	the	DT
54039	83	15	best	good	JJS
54039	83	16	for	for	IN
54039	83	17	soup	soup	NN
54039	83	18	--	--	:
54039	83	19	boil	boil	VB
54039	83	20	in	in	IN
54039	83	21	three	three	CD
54039	83	22	pints	pint	NNS
54039	83	23	of	of	IN
54039	83	24	water	water	NN
54039	83	25	for	for	IN
54039	83	26	about	about	RB
54039	83	27	two	two	CD
54039	83	28	hours	hour	NNS
54039	83	29	very	very	RB
54039	83	30	gently	gently	RB
54039	83	31	.	.	.
54039	84	1	Cut	cut	VB
54039	84	2	up	up	RP
54039	84	3	an	an	DT
54039	84	4	onion	onion	NN
54039	84	5	into	into	IN
54039	84	6	thin	thin	JJ
54039	84	7	rings	ring	NNS
54039	84	8	,	,	,
54039	84	9	chop	chop	VB
54039	84	10	two	two	CD
54039	84	11	beads	bead	NNS
54039	84	12	of	of	IN
54039	84	13	garlic	garlic	NN
54039	84	14	,	,	,
54039	84	15	and	and	CC
54039	84	16	fry	fry	VB
54039	84	17	in	in	IN
54039	84	18	two	two	CD
54039	84	19	ounces	ounce	NNS
54039	84	20	of	of	IN
54039	84	21	butter	butter	NN
54039	84	22	a	a	DT
54039	84	23	delicate	delicate	JJ
54039	84	24	golden	golden	JJ
54039	84	25	colour	colour	NN
54039	84	26	;	;	:
54039	84	27	now	now	RB
54039	84	28	add	add	VB
54039	84	29	the	the	DT
54039	84	30	soup	soup	NN
54039	84	31	to	to	IN
54039	84	32	this	this	DT
54039	84	33	with	with	IN
54039	84	34	one	one	CD
54039	84	35	pint	pint	NN
54039	84	36	of	of	IN
54039	84	37	milk	milk	NN
54039	84	38	,	,	,
54039	84	39	three	three	CD
54039	84	40	bay	bay	NN
54039	84	41	-	-	HYPH
54039	84	42	leaves	leave	NNS
54039	84	43	,	,	,
54039	84	44	twelve	twelve	CD
54039	84	45	cloves	clove	NNS
54039	84	46	,	,	,
54039	84	47	a	a	DT
54039	84	48	blade	blade	NN
54039	84	49	of	of	IN
54039	84	50	mace	mace	NN
54039	84	51	,	,	,
54039	84	52	and	and	CC
54039	84	53	a	a	DT
54039	84	54	stick	stick	NN
54039	84	55	of	of	IN
54039	84	56	cinnamon	cinnamon	NN
54039	84	57	,	,	,
54039	84	58	pepper	pepper	NN
54039	84	59	and	and	CC
54039	84	60	salt	salt	NN
54039	84	61	to	to	IN
54039	84	62	taste	taste	NN
54039	84	63	.	.	.
54039	85	1	Let	let	VB
54039	85	2	it	-PRON-	PRP
54039	85	3	simmer	simmer	VB
54039	85	4	for	for	IN
54039	85	5	half	half	PDT
54039	85	6	an	an	DT
54039	85	7	hour	hour	NN
54039	85	8	,	,	,
54039	85	9	strain	strain	VB
54039	85	10	through	through	IN
54039	85	11	a	a	DT
54039	85	12	wire	wire	NN
54039	85	13	sieve	sieve	NN
54039	85	14	,	,	,
54039	85	15	take	take	VB
54039	85	16	the	the	DT
54039	85	17	meat	meat	NN
54039	85	18	of	of	IN
54039	85	19	the	the	DT
54039	85	20	fish	fish	NN
54039	85	21	,	,	,
54039	85	22	and	and	CC
54039	85	23	put	put	VBD
54039	85	24	neat	neat	JJ
54039	85	25	pieces	piece	NNS
54039	85	26	of	of	IN
54039	85	27	it	-PRON-	PRP
54039	85	28	in	in	IN
54039	85	29	the	the	DT
54039	85	30	soup	soup	NN
54039	85	31	.	.	.
54039	86	1	Serve	serve	VB
54039	86	2	hot	hot	JJ
54039	86	3	with	with	IN
54039	86	4	toasted	toast	VBN
54039	86	5	bread	bread	NN
54039	86	6	cut	cut	VBN
54039	86	7	into	into	IN
54039	86	8	neat	neat	JJ
54039	86	9	pieces	piece	NNS
54039	86	10	.	.	.
54039	87	1	8	8	LS
54039	87	2	.	.	.
54039	88	1	Cod	Cod	NNP
54039	88	2	Soup	Soup	NNP
54039	88	3	.	.	.
54039	89	1	Take	take	VB
54039	89	2	a	a	DT
54039	89	3	cod	cod	NN
54039	89	4	's	's	POS
54039	89	5	head	head	NN
54039	89	6	and	and	CC
54039	89	7	shoulders	shoulder	NNS
54039	89	8	,	,	,
54039	89	9	boil	boil	VB
54039	89	10	it	-PRON-	PRP
54039	89	11	gently	gently	RB
54039	89	12	in	in	IN
54039	89	13	two	two	CD
54039	89	14	quarts	quart	NNS
54039	89	15	of	of	IN
54039	89	16	water	water	NN
54039	89	17	for	for	IN
54039	89	18	one	one	CD
54039	89	19	and	and	CC
54039	89	20	a	a	DT
54039	89	21	half	half	NN
54039	89	22	hours	hour	NNS
54039	89	23	.	.	.
54039	90	1	Cut	cut	VB
54039	90	2	up	up	RP
54039	90	3	an	an	DT
54039	90	4	onion	onion	NN
54039	90	5	into	into	IN
54039	90	6	rings	ring	NNS
54039	90	7	,	,	,
54039	90	8	chop	chop	VB
54039	90	9	two	two	CD
54039	90	10	beads	bead	NNS
54039	90	11	of	of	IN
54039	90	12	garlic	garlic	NN
54039	90	13	,	,	,
54039	90	14	and	and	CC
54039	90	15	fry	fry	VB
54039	90	16	in	in	IN
54039	90	17	two	two	CD
54039	90	18	ounces	ounce	NNS
54039	90	19	of	of	IN
54039	90	20	butter	butter	NN
54039	90	21	and	and	CC
54039	90	22	twenty	twenty	CD
54039	90	23	-	-	HYPH
54039	90	24	four	four	CD
54039	90	25	cloves	clove	NNS
54039	90	26	a	a	DT
54039	90	27	nice	nice	JJ
54039	90	28	brown	brown	NN
54039	90	29	,	,	,
54039	90	30	then	then	RB
54039	90	31	add	add	VB
54039	90	32	the	the	DT
54039	90	33	fish	fish	NN
54039	90	34	liquor	liquor	NN
54039	90	35	,	,	,
54039	90	36	three	three	CD
54039	90	37	bay	bay	NN
54039	90	38	-	-	HYPH
54039	90	39	leaves	leave	NNS
54039	90	40	,	,	,
54039	90	41	a	a	DT
54039	90	42	bunch	bunch	NN
54039	90	43	of	of	IN
54039	90	44	sweet	sweet	JJ
54039	90	45	herbs	herb	NNS
54039	90	46	,	,	,
54039	90	47	pepper	pepper	NN
54039	90	48	and	and	CC
54039	90	49	salt	salt	NN
54039	90	50	to	to	IN
54039	90	51	taste	taste	NN
54039	90	52	;	;	:
54039	90	53	thicken	thicken	VB
54039	90	54	the	the	DT
54039	90	55	soup	soup	NN
54039	90	56	with	with	IN
54039	90	57	one	one	CD
54039	90	58	packet	packet	NN
54039	90	59	of	of	IN
54039	90	60	pea	pea	JJ
54039	90	61	flour	flour	NN
54039	90	62	rubbed	rub	VBD
54039	90	63	smooth	smooth	JJ
54039	90	64	in	in	IN
54039	90	65	a	a	DT
54039	90	66	bowl	bowl	NN
54039	90	67	with	with	IN
54039	90	68	a	a	DT
54039	90	69	little	little	JJ
54039	90	70	water	water	NN
54039	90	71	,	,	,
54039	90	72	stir	stir	VB
54039	90	73	well	well	RB
54039	90	74	,	,	,
54039	90	75	then	then	RB
54039	90	76	add	add	VB
54039	90	77	one	one	CD
54039	90	78	teaspoon	teaspoon	NN
54039	90	79	of	of	IN
54039	90	80	Chili	Chili	NNP
54039	90	81	vinegar	vinegar	NN
54039	90	82	,	,	,
54039	90	83	one	one	CD
54039	90	84	tablespoon	tablespoon	NN
54039	90	85	of	of	IN
54039	90	86	tarragon	tarragon	NNP
54039	90	87	vinegar	vinegar	NNP
54039	90	88	,	,	,
54039	90	89	and	and	CC
54039	90	90	one	one	CD
54039	90	91	tablespoon	tablespoon	NN
54039	90	92	of	of	IN
54039	90	93	mushroom	mushroom	NN
54039	90	94	ketchup	ketchup	NN
54039	90	95	;	;	:
54039	90	96	strain	strain	NN
54039	90	97	,	,	,
54039	90	98	and	and	CC
54039	90	99	serve	serve	VB
54039	90	100	with	with	IN
54039	90	101	fried	fried	JJ
54039	90	102	bread	bread	NN
54039	90	103	cut	cut	VBN
54039	90	104	into	into	IN
54039	90	105	dice	dice	NNS
54039	90	106	.	.	.
54039	91	1	9	9	CD
54039	91	2	.	.	.
54039	92	1	Salt	Salt	NNP
54039	92	2	Herring	Herring	NNP
54039	92	3	Mullagatawny	Mullagatawny	NNP
54039	92	4	.	.	.
54039	93	1	Cut	cut	VB
54039	93	2	up	up	RP
54039	93	3	an	an	DT
54039	93	4	onion	onion	NN
54039	93	5	into	into	IN
54039	93	6	rings	ring	NNS
54039	93	7	,	,	,
54039	93	8	chop	chop	VB
54039	93	9	three	three	CD
54039	93	10	beads	bead	NNS
54039	93	11	of	of	IN
54039	93	12	garlic	garlic	NN
54039	93	13	,	,	,
54039	93	14	fry	fry	NN
54039	93	15	in	in	IN
54039	93	16	two	two	CD
54039	93	17	ounces	ounce	NNS
54039	93	18	of	of	IN
54039	93	19	butter	butter	NN
54039	93	20	with	with	IN
54039	93	21	twenty	twenty	CD
54039	93	22	-	-	HYPH
54039	93	23	four	four	CD
54039	93	24	cloves	clove	NNS
54039	93	25	a	a	DT
54039	93	26	nice	nice	JJ
54039	93	27	brown	brown	NN
54039	93	28	,	,	,
54039	93	29	then	then	RB
54039	93	30	add	add	VB
54039	93	31	one	one	CD
54039	93	32	tablespoon	tablespoon	NN
54039	93	33	of	of	IN
54039	93	34	the	the	DT
54039	93	35	best	good	JJS
54039	93	36	currie	currie	JJ
54039	93	37	powder	powder	NN
54039	93	38	,	,	,
54039	93	39	stir	stir	NN
54039	93	40	,	,	,
54039	93	41	then	then	RB
54039	93	42	put	put	VBD
54039	93	43	in	in	RP
54039	93	44	two	two	CD
54039	93	45	quarts	quart	NNS
54039	93	46	of	of	IN
54039	93	47	water	water	NN
54039	93	48	.	.	.
54039	94	1	Cut	cut	VB
54039	94	2	up	up	RP
54039	94	3	three	three	CD
54039	94	4	red	red	JJ
54039	94	5	herrings	herring	NNS
54039	94	6	,	,	,
54039	94	7	salted	salt	VBN
54039	94	8	ones	one	NNS
54039	94	9	,	,	,
54039	94	10	into	into	IN
54039	94	11	pieces	piece	NNS
54039	94	12	,	,	,
54039	94	13	add	add	VB
54039	94	14	it	-PRON-	PRP
54039	94	15	to	to	IN
54039	94	16	the	the	DT
54039	94	17	rest	rest	NN
54039	94	18	;	;	:
54039	94	19	let	let	VB
54039	94	20	it	-PRON-	PRP
54039	94	21	simmer	simmer	VB
54039	94	22	gently	gently	RB
54039	94	23	one	one	CD
54039	94	24	hour	hour	NN
54039	94	25	;	;	:
54039	94	26	strain	strain	VB
54039	94	27	,	,	,
54039	94	28	put	put	VB
54039	94	29	it	-PRON-	PRP
54039	94	30	back	back	RB
54039	94	31	into	into	IN
54039	94	32	the	the	DT
54039	94	33	pan	pan	NN
54039	94	34	,	,	,
54039	94	35	and	and	CC
54039	94	36	add	add	VB
54039	94	37	two	two	CD
54039	94	38	packets	packet	NNS
54039	94	39	of	of	IN
54039	94	40	Edwards	Edwards	NNP
54039	94	41	'	'	POS
54039	94	42	Tomato	Tomato	NNP
54039	94	43	Soup	Soup	NNP
54039	94	44	,	,	,
54039	94	45	and	and	CC
54039	94	46	three	three	CD
54039	94	47	bay	bay	NN
54039	94	48	-	-	HYPH
54039	94	49	leaves	leave	NNS
54039	94	50	.	.	.
54039	95	1	Take	take	VB
54039	95	2	the	the	DT
54039	95	3	nicest	nice	JJS
54039	95	4	bits	bit	NNS
54039	95	5	of	of	IN
54039	95	6	the	the	DT
54039	95	7	fish	fish	NN
54039	95	8	,	,	,
54039	95	9	free	free	JJ
54039	95	10	from	from	IN
54039	95	11	skin	skin	NN
54039	95	12	and	and	CC
54039	95	13	bone	bone	NN
54039	95	14	,	,	,
54039	95	15	and	and	CC
54039	95	16	put	put	VBD
54039	95	17	them	-PRON-	PRP
54039	95	18	in	in	IN
54039	95	19	the	the	DT
54039	95	20	soup	soup	NN
54039	95	21	;	;	:
54039	95	22	let	let	VB
54039	95	23	it	-PRON-	PRP
54039	95	24	simmer	simmer	VB
54039	95	25	an	an	DT
54039	95	26	hour	hour	NN
54039	95	27	longer	long	RBR
54039	95	28	,	,	,
54039	95	29	take	take	VB
54039	95	30	out	out	RP
54039	95	31	the	the	DT
54039	95	32	bay	bay	NN
54039	95	33	-	-	HYPH
54039	95	34	leaves	leave	NNS
54039	95	35	,	,	,
54039	95	36	and	and	CC
54039	95	37	serve	serve	VB
54039	95	38	with	with	IN
54039	95	39	a	a	DT
54039	95	40	separate	separate	JJ
54039	95	41	dish	dish	NN
54039	95	42	of	of	IN
54039	95	43	boiled	boil	VBN
54039	95	44	rice	rice	NN
54039	95	45	.	.	.
54039	96	1	10	10	CD
54039	96	2	.	.	.
54039	97	1	Welk	Welk	NNP
54039	97	2	Soup	Soup	NNP
54039	97	3	.	.	.
54039	98	1	Cut	cut	VB
54039	98	2	up	up	RP
54039	98	3	an	an	DT
54039	98	4	onion	onion	NN
54039	98	5	into	into	IN
54039	98	6	thin	thin	JJ
54039	98	7	rings	ring	NNS
54039	98	8	,	,	,
54039	98	9	chop	chop	VB
54039	98	10	two	two	CD
54039	98	11	beads	bead	NNS
54039	98	12	of	of	IN
54039	98	13	garlic	garlic	NN
54039	98	14	,	,	,
54039	98	15	fry	fry	NN
54039	98	16	in	in	IN
54039	98	17	two	two	CD
54039	98	18	ounces	ounce	NNS
54039	98	19	of	of	IN
54039	98	20	butter	butter	NN
54039	98	21	with	with	IN
54039	98	22	twenty	twenty	CD
54039	98	23	-	-	HYPH
54039	98	24	four	four	CD
54039	98	25	cloves	clove	NNS
54039	98	26	a	a	DT
54039	98	27	nice	nice	JJ
54039	98	28	brown	brown	NN
54039	98	29	,	,	,
54039	98	30	add	add	VB
54039	98	31	two	two	CD
54039	98	32	quarts	quart	NNS
54039	98	33	of	of	IN
54039	98	34	water	water	NN
54039	98	35	and	and	CC
54039	98	36	one	one	CD
54039	98	37	quart	quart	NN
54039	98	38	of	of	IN
54039	98	39	welks	welk	NNS
54039	98	40	,	,	,
54039	98	41	picked	pick	VBD
54039	98	42	,	,	,
54039	98	43	three	three	CD
54039	98	44	bay	bay	NN
54039	98	45	-	-	HYPH
54039	98	46	leaves	leave	NNS
54039	98	47	,	,	,
54039	98	48	a	a	DT
54039	98	49	bunch	bunch	NN
54039	98	50	of	of	IN
54039	98	51	sweet	sweet	JJ
54039	98	52	herbs	herb	NNS
54039	98	53	,	,	,
54039	98	54	a	a	DT
54039	98	55	carrot	carrot	NN
54039	98	56	cut	cut	NN
54039	98	57	into	into	IN
54039	98	58	thin	thin	JJ
54039	98	59	slices	slice	NNS
54039	98	60	,	,	,
54039	98	61	a	a	DT
54039	98	62	turnip	turnip	NN
54039	98	63	cut	cut	NN
54039	98	64	into	into	IN
54039	98	65	thin	thin	JJ
54039	98	66	slices	slice	NNS
54039	98	67	,	,	,
54039	98	68	and	and	CC
54039	98	69	a	a	DT
54039	98	70	few	few	JJ
54039	98	71	sticks	stick	NNS
54039	98	72	of	of	IN
54039	98	73	celery	celery	NN
54039	98	74	chopped	chop	VBN
54039	98	75	small	small	JJ
54039	98	76	.	.	.
54039	99	1	Boil	Boil	NNP
54039	99	2	gently	gently	RB
54039	99	3	for	for	IN
54039	99	4	two	two	CD
54039	99	5	hours	hour	NNS
54039	99	6	;	;	:
54039	99	7	strain	strain	NN
54039	99	8	,	,	,
54039	99	9	pulp	pulp	VB
54039	99	10	the	the	DT
54039	99	11	vegetables	vegetable	NNS
54039	99	12	through	through	IN
54039	99	13	a	a	DT
54039	99	14	sieve	sieve	NN
54039	99	15	,	,	,
54039	99	16	and	and	CC
54039	99	17	return	return	VB
54039	99	18	the	the	DT
54039	99	19	soup	soup	NN
54039	99	20	and	and	CC
54039	99	21	vegetables	vegetable	NNS
54039	99	22	into	into	IN
54039	99	23	the	the	DT
54039	99	24	pan	pan	NN
54039	99	25	.	.	.
54039	100	1	Add	add	VB
54039	100	2	one	one	CD
54039	100	3	packet	packet	NN
54039	100	4	of	of	IN
54039	100	5	Edwards	Edwards	NNP
54039	100	6	'	'	POS
54039	100	7	Tomato	Tomato	NNP
54039	100	8	Soup	Soup	NNP
54039	100	9	,	,	,
54039	100	10	pepper	pepper	NN
54039	100	11	and	and	CC
54039	100	12	salt	salt	NN
54039	100	13	to	to	IN
54039	100	14	taste	taste	NN
54039	100	15	;	;	:
54039	100	16	simmer	simmer	VB
54039	100	17	for	for	IN
54039	100	18	half	half	PDT
54039	100	19	an	an	DT
54039	100	20	hour	hour	NN
54039	100	21	.	.	.
54039	101	1	Serve	serve	VB
54039	101	2	hot	hot	JJ
54039	101	3	with	with	IN
54039	101	4	toasted	toast	VBN
54039	101	5	bread	bread	NN
54039	101	6	cut	cut	VBN
54039	101	7	into	into	IN
54039	101	8	dice	dice	NNS
54039	101	9	.	.	.
54039	102	1	The	the	DT
54039	102	2	welks	welk	NNS
54039	102	3	can	can	MD
54039	102	4	be	be	VB
54039	102	5	eaten	eat	VBN
54039	102	6	with	with	IN
54039	102	7	vinegar	vinegar	NN
54039	102	8	,	,	,
54039	102	9	pepper	pepper	NN
54039	102	10	,	,	,
54039	102	11	and	and	CC
54039	102	12	salt	salt	NN
54039	102	13	,	,	,
54039	102	14	separately	separately	RB
54039	102	15	,	,	,
54039	102	16	if	if	IN
54039	102	17	liked	like	VBN
54039	102	18	.	.	.
54039	103	1	11	11	CD
54039	103	2	.	.	.
54039	104	1	Bread	Bread	NNP
54039	104	2	Soup	Soup	NNP
54039	104	3	.	.	.
54039	105	1	Boil	Boil	NNP
54039	105	2	two	two	CD
54039	105	3	large	large	JJ
54039	105	4	onions	onion	NNS
54039	105	5	in	in	IN
54039	105	6	one	one	CD
54039	105	7	pint	pint	NN
54039	105	8	of	of	IN
54039	105	9	water	water	NN
54039	105	10	,	,	,
54039	105	11	with	with	IN
54039	105	12	twenty	twenty	CD
54039	105	13	-	-	HYPH
54039	105	14	four	four	CD
54039	105	15	cloves	clove	NNS
54039	105	16	,	,	,
54039	105	17	and	and	CC
54039	105	18	a	a	DT
54039	105	19	blade	blade	NN
54039	105	20	of	of	IN
54039	105	21	mace	mace	NN
54039	105	22	,	,	,
54039	105	23	and	and	CC
54039	105	24	twenty	twenty	CD
54039	105	25	-	-	HYPH
54039	105	26	four	four	CD
54039	105	27	peppercorns	peppercorn	NNS
54039	105	28	.	.	.
54039	106	1	Let	let	VB
54039	106	2	it	-PRON-	PRP
54039	106	3	boil	boil	VB
54039	106	4	till	till	IN
54039	106	5	the	the	DT
54039	106	6	onions	onion	NNS
54039	106	7	are	be	VBP
54039	106	8	quite	quite	RB
54039	106	9	soft	soft	JJ
54039	106	10	,	,	,
54039	106	11	then	then	RB
54039	106	12	pass	pass	VB
54039	106	13	it	-PRON-	PRP
54039	106	14	through	through	IN
54039	106	15	a	a	DT
54039	106	16	sieve	sieve	NN
54039	106	17	.	.	.
54039	107	1	Add	add	VB
54039	107	2	two	two	CD
54039	107	3	pints	pint	NNS
54039	107	4	of	of	IN
54039	107	5	milk	milk	NN
54039	107	6	,	,	,
54039	107	7	half	half	PDT
54039	107	8	a	a	DT
54039	107	9	pound	pound	NN
54039	107	10	of	of	IN
54039	107	11	bread	bread	NN
54039	107	12	crumbs	crumb	NNS
54039	107	13	passed	pass	VBN
54039	107	14	through	through	IN
54039	107	15	a	a	DT
54039	107	16	sieve	sieve	NN
54039	107	17	,	,	,
54039	107	18	pepper	pepper	NN
54039	107	19	and	and	CC
54039	107	20	salt	salt	NN
54039	107	21	to	to	IN
54039	107	22	taste	taste	NN
54039	107	23	,	,	,
54039	107	24	and	and	CC
54039	107	25	two	two	CD
54039	107	26	ounces	ounce	NNS
54039	107	27	of	of	IN
54039	107	28	butter	butter	NN
54039	107	29	;	;	:
54039	107	30	stir	stir	NN
54039	107	31	,	,	,
54039	107	32	let	let	VB
54039	107	33	it	-PRON-	PRP
54039	107	34	come	come	VB
54039	107	35	to	to	IN
54039	107	36	the	the	DT
54039	107	37	boil	boil	NN
54039	107	38	,	,	,
54039	107	39	and	and	CC
54039	107	40	serve	serve	VB
54039	107	41	.	.	.
54039	108	1	12	12	CD
54039	108	2	.	.	.
54039	109	1	Onion	Onion	NNP
54039	109	2	Soup	Soup	NNP
54039	109	3	.	.	.
54039	110	1	Boil	Boil	NNP
54039	110	2	one	one	CD
54039	110	3	pound	pound	NN
54039	110	4	of	of	IN
54039	110	5	onions	onion	NNS
54039	110	6	till	till	IN
54039	110	7	quite	quite	RB
54039	110	8	soft	soft	JJ
54039	110	9	.	.	.
54039	111	1	Pass	pass	VB
54039	111	2	them	-PRON-	PRP
54039	111	3	through	through	IN
54039	111	4	a	a	DT
54039	111	5	sieve	sieve	NN
54039	111	6	,	,	,
54039	111	7	mix	mix	VB
54039	111	8	with	with	IN
54039	111	9	them	-PRON-	PRP
54039	111	10	two	two	CD
54039	111	11	ounces	ounce	NNS
54039	111	12	of	of	IN
54039	111	13	butter	butter	NN
54039	111	14	,	,	,
54039	111	15	three	three	CD
54039	111	16	pints	pint	NNS
54039	111	17	of	of	IN
54039	111	18	milk	milk	NN
54039	111	19	,	,	,
54039	111	20	and	and	CC
54039	111	21	pepper	pepper	NN
54039	111	22	and	and	CC
54039	111	23	salt	salt	NN
54039	111	24	to	to	IN
54039	111	25	taste	taste	NN
54039	111	26	.	.	.
54039	112	1	13	13	CD
54039	112	2	.	.	.
54039	113	1	Pea	Pea	NNP
54039	113	2	Soup	Soup	NNP
54039	113	3	.	.	.
54039	114	1	Boil	Boil	NNP
54039	114	2	one	one	CD
54039	114	3	pint	pint	NN
54039	114	4	of	of	IN
54039	114	5	the	the	DT
54039	114	6	best	good	JJS
54039	114	7	peas	pea	NNS
54039	114	8	in	in	IN
54039	114	9	two	two	CD
54039	114	10	quarts	quart	NNS
54039	114	11	of	of	IN
54039	114	12	water	water	NN
54039	114	13	and	and	CC
54039	114	14	a	a	DT
54039	114	15	mite	mite	NN
54039	114	16	of	of	IN
54039	114	17	soda	soda	NN
54039	114	18	till	till	IN
54039	114	19	they	-PRON-	PRP
54039	114	20	are	be	VBP
54039	114	21	quite	quite	RB
54039	114	22	soft	soft	JJ
54039	114	23	.	.	.
54039	115	1	If	if	IN
54039	115	2	the	the	DT
54039	115	3	peas	pea	NNS
54039	115	4	get	get	VBP
54039	115	5	too	too	RB
54039	115	6	thick	thick	JJ
54039	115	7	add	add	VB
54039	115	8	a	a	DT
54039	115	9	little	little	RB
54039	115	10	more	more	JJR
54039	115	11	water	water	NN
54039	115	12	;	;	:
54039	115	13	when	when	WRB
54039	115	14	quite	quite	RB
54039	115	15	soft	soft	JJ
54039	115	16	,	,	,
54039	115	17	pass	pass	VB
54039	115	18	them	-PRON-	PRP
54039	115	19	through	through	IN
54039	115	20	a	a	DT
54039	115	21	sieve	sieve	NN
54039	115	22	into	into	IN
54039	115	23	a	a	DT
54039	115	24	nice	nice	JJ
54039	115	25	_	_	NNP
54039	115	26	purée	purée	NNP
54039	115	27	_	_	NNP
54039	115	28	.	.	.
54039	116	1	Cut	cut	VB
54039	116	2	up	up	RP
54039	116	3	an	an	DT
54039	116	4	onion	onion	NN
54039	116	5	in	in	IN
54039	116	6	thin	thin	JJ
54039	116	7	rings	ring	NNS
54039	116	8	,	,	,
54039	116	9	then	then	RB
54039	116	10	chop	chop	VB
54039	116	11	it	-PRON-	PRP
54039	116	12	_	_	NNP
54039	116	13	very	very	RB
54039	116	14	_	_	NNP
54039	116	15	small	small	JJ
54039	116	16	,	,	,
54039	116	17	also	also	RB
54039	116	18	two	two	CD
54039	116	19	beads	bead	NNS
54039	116	20	of	of	IN
54039	116	21	garlic	garlic	NN
54039	116	22	,	,	,
54039	116	23	fry	fry	NN
54039	116	24	in	in	IN
54039	116	25	two	two	CD
54039	116	26	ounces	ounce	NNS
54039	116	27	of	of	IN
54039	116	28	butter	butter	NN
54039	116	29	a	a	DT
54039	116	30	golden	golden	JJ
54039	116	31	brown	brown	NN
54039	116	32	.	.	.
54039	117	1	Then	then	RB
54039	117	2	add	add	VB
54039	117	3	twenty	twenty	CD
54039	117	4	-	-	HYPH
54039	117	5	four	four	CD
54039	117	6	cloves	clove	NNS
54039	117	7	,	,	,
54039	117	8	a	a	DT
54039	117	9	carrot	carrot	NN
54039	117	10	cut	cut	NN
54039	117	11	into	into	IN
54039	117	12	thin	thin	JJ
54039	117	13	slices	slice	NNS
54039	117	14	,	,	,
54039	117	15	and	and	CC
54039	117	16	a	a	DT
54039	117	17	turnip	turnip	NN
54039	117	18	cut	cut	NN
54039	117	19	into	into	IN
54039	117	20	thin	thin	JJ
54039	117	21	slices	slice	NNS
54039	117	22	,	,	,
54039	117	23	and	and	CC
54039	117	24	the	the	DT
54039	117	25	_	_	NNP
54039	117	26	purée	purée	NNP
54039	117	27	_	_	NNP
54039	117	28	;	;	:
54039	117	29	let	let	VB
54039	117	30	it	-PRON-	PRP
54039	117	31	simmer	simmer	VB
54039	117	32	gently	gently	RB
54039	117	33	till	till	IN
54039	117	34	the	the	DT
54039	117	35	carrot	carrot	NNP
54039	117	36	and	and	CC
54039	117	37	turnip	turnip	NNP
54039	117	38	are	be	VBP
54039	117	39	soft	soft	JJ
54039	117	40	,	,	,
54039	117	41	and	and	CC
54039	117	42	then	then	RB
54039	117	43	again	again	RB
54039	117	44	strain	strain	VB
54039	117	45	it	-PRON-	PRP
54039	117	46	.	.	.
54039	118	1	Add	add	VB
54039	118	2	pepper	pepper	NN
54039	118	3	and	and	CC
54039	118	4	salt	salt	NN
54039	118	5	to	to	IN
54039	118	6	taste	taste	NN
54039	118	7	.	.	.
54039	119	1	Serve	serve	VB
54039	119	2	with	with	IN
54039	119	3	dried	dry	VBN
54039	119	4	powdered	powdered	JJ
54039	119	5	mint	mint	NN
54039	119	6	,	,	,
54039	119	7	and	and	CC
54039	119	8	fried	fry	VBN
54039	119	9	bread	bread	NN
54039	119	10	cut	cut	VBN
54039	119	11	into	into	IN
54039	119	12	dice	dice	NNS
54039	119	13	.	.	.
54039	120	1	14	14	CD
54039	120	2	.	.	.
54039	121	1	Green	Green	NNP
54039	121	2	Pea	Pea	NNP
54039	121	3	Soup	Soup	NNP
54039	121	4	.	.	.
54039	122	1	Boil	Boil	NNP
54039	122	2	one	one	CD
54039	122	3	pint	pint	NN
54039	122	4	of	of	IN
54039	122	5	dried	dry	VBN
54039	122	6	green	green	JJ
54039	122	7	peas	pea	NNS
54039	122	8	in	in	IN
54039	122	9	two	two	CD
54039	122	10	quarts	quart	NNS
54039	122	11	of	of	IN
54039	122	12	water	water	NN
54039	122	13	with	with	IN
54039	122	14	a	a	DT
54039	122	15	mite	mite	NN
54039	122	16	of	of	IN
54039	122	17	soda	soda	NN
54039	122	18	till	till	IN
54039	122	19	the	the	DT
54039	122	20	peas	pea	NNS
54039	122	21	are	be	VBP
54039	122	22	quite	quite	RB
54039	122	23	soft	soft	JJ
54039	122	24	.	.	.
54039	123	1	If	if	IN
54039	123	2	the	the	DT
54039	123	3	water	water	NN
54039	123	4	evaporates	evaporate	VBZ
54039	123	5	add	add	VB
54039	123	6	a	a	DT
54039	123	7	little	little	JJ
54039	123	8	more	more	JJR
54039	123	9	;	;	:
54039	123	10	pass	pass	VB
54039	123	11	the	the	DT
54039	123	12	peas	pea	NNS
54039	123	13	through	through	IN
54039	123	14	a	a	DT
54039	123	15	wire	wire	NN
54039	123	16	sieve	sieve	NN
54039	123	17	.	.	.
54039	124	1	Now	now	RB
54039	124	2	chop	chop	VB
54039	124	3	up	up	RP
54039	124	4	an	an	DT
54039	124	5	onion	onion	NN
54039	124	6	_	_	NNP
54039	124	7	very	very	RB
54039	124	8	_	_	NNP
54039	124	9	small	small	JJ
54039	124	10	,	,	,
54039	124	11	also	also	RB
54039	124	12	two	two	CD
54039	124	13	beads	bead	NNS
54039	124	14	of	of	IN
54039	124	15	garlic	garlic	NN
54039	124	16	,	,	,
54039	124	17	fry	fry	NN
54039	124	18	in	in	IN
54039	124	19	two	two	CD
54039	124	20	ounces	ounce	NNS
54039	124	21	of	of	IN
54039	124	22	butter	butter	NN
54039	124	23	a	a	DT
54039	124	24	golden	golden	JJ
54039	124	25	colour	colour	NN
54039	124	26	.	.	.
54039	125	1	Add	add	VB
54039	125	2	your	-PRON-	PRP$
54039	125	3	peas	pea	NNS
54039	125	4	,	,	,
54039	125	5	then	then	RB
54039	125	6	a	a	DT
54039	125	7	whole	whole	JJ
54039	125	8	carrot	carrot	NN
54039	125	9	,	,	,
54039	125	10	a	a	DT
54039	125	11	whole	whole	JJ
54039	125	12	turnip	turnip	NN
54039	125	13	,	,	,
54039	125	14	and	and	CC
54039	125	15	two	two	CD
54039	125	16	sticks	stick	NNS
54039	125	17	of	of	IN
54039	125	18	celery	celery	NN
54039	125	19	;	;	:
54039	125	20	simmer	simmer	NN
54039	125	21	gently	gently	RB
54039	125	22	till	till	IN
54039	125	23	the	the	DT
54039	125	24	vegetables	vegetable	NNS
54039	125	25	are	be	VBP
54039	125	26	soft	soft	JJ
54039	125	27	,	,	,
54039	125	28	remove	remove	VB
54039	125	29	the	the	DT
54039	125	30	vegetables	vegetable	NNS
54039	125	31	,	,	,
54039	125	32	add	add	VB
54039	125	33	pepper	pepper	NN
54039	125	34	and	and	CC
54039	125	35	salt	salt	NN
54039	125	36	to	to	IN
54039	125	37	taste	taste	NN
54039	125	38	,	,	,
54039	125	39	and	and	CC
54039	125	40	serve	serve	VB
54039	125	41	the	the	DT
54039	125	42	_	_	NNP
54039	125	43	purée	purée	NNP
54039	125	44	_	_	NNP
54039	125	45	with	with	IN
54039	125	46	dry	dry	JJ
54039	125	47	powdered	powdered	JJ
54039	125	48	mint	mint	NN
54039	125	49	and	and	CC
54039	125	50	fried	fry	VBN
54039	125	51	bread	bread	NN
54039	125	52	cut	cut	VBN
54039	125	53	into	into	IN
54039	125	54	dice	dice	NNS
54039	125	55	.	.	.
54039	126	1	15	15	CD
54039	126	2	.	.	.
54039	127	1	Turnip	Turnip	NNP
54039	127	2	Soup	Soup	NNP
54039	127	3	.	.	.
54039	128	1	Boil	Boil	NNP
54039	128	2	four	four	CD
54039	128	3	large	large	JJ
54039	128	4	turnips	turnip	NNS
54039	128	5	till	till	IN
54039	128	6	quite	quite	RB
54039	128	7	tender	tender	NN
54039	128	8	.	.	.
54039	129	1	Pass	pass	VB
54039	129	2	them	-PRON-	PRP
54039	129	3	through	through	IN
54039	129	4	a	a	DT
54039	129	5	sieve	sieve	NN
54039	129	6	,	,	,
54039	129	7	add	add	VB
54039	129	8	three	three	CD
54039	129	9	pints	pint	NNS
54039	129	10	of	of	IN
54039	129	11	milk	milk	NN
54039	129	12	and	and	CC
54039	129	13	put	put	VB
54039	129	14	them	-PRON-	PRP
54039	129	15	on	on	IN
54039	129	16	one	one	CD
54039	129	17	side	side	NN
54039	129	18	,	,	,
54039	129	19	cut	cut	VBD
54039	129	20	up	up	RP
54039	129	21	an	an	DT
54039	129	22	onion	onion	NN
54039	129	23	into	into	IN
54039	129	24	rings	ring	NNS
54039	129	25	,	,	,
54039	129	26	chop	chop	VB
54039	129	27	two	two	CD
54039	129	28	beads	bead	NNS
54039	129	29	of	of	IN
54039	129	30	garlic	garlic	NN
54039	129	31	,	,	,
54039	129	32	and	and	CC
54039	129	33	fry	fry	VB
54039	129	34	in	in	IN
54039	129	35	two	two	CD
54039	129	36	ounces	ounce	NNS
54039	129	37	of	of	IN
54039	129	38	butter	butter	NN
54039	129	39	a	a	DT
54039	129	40	gold	gold	NN
54039	129	41	colour	colour	NN
54039	129	42	.	.	.
54039	130	1	Add	add	VB
54039	130	2	twelve	twelve	CD
54039	130	3	cloves	clove	NNS
54039	130	4	,	,	,
54039	130	5	twelve	twelve	CD
54039	130	6	peppercorns	peppercorn	NNS
54039	130	7	,	,	,
54039	130	8	a	a	DT
54039	130	9	piece	piece	NN
54039	130	10	of	of	IN
54039	130	11	green	green	JJ
54039	130	12	ginger	ginger	NN
54039	130	13	,	,	,
54039	130	14	and	and	CC
54039	130	15	three	three	CD
54039	130	16	bay	bay	NN
54039	130	17	-	-	HYPH
54039	130	18	leaves	leave	NNS
54039	130	19	.	.	.
54039	131	1	Then	then	RB
54039	131	2	put	put	VB
54039	131	3	in	in	RP
54039	131	4	your	-PRON-	PRP$
54039	131	5	turnip	turnip	NN
54039	131	6	_	_	NNP
54039	131	7	purée	purée	NNP
54039	131	8	_	_	NNP
54039	131	9	,	,	,
54039	131	10	pepper	pepper	NN
54039	131	11	and	and	CC
54039	131	12	salt	salt	NN
54039	131	13	to	to	IN
54039	131	14	taste	taste	NN
54039	131	15	.	.	.
54039	132	1	Simmer	simmer	NN
54039	132	2	gently	gently	RB
54039	132	3	for	for	IN
54039	132	4	half	half	PDT
54039	132	5	an	an	DT
54039	132	6	hour	hour	NN
54039	132	7	;	;	:
54039	132	8	strain	strain	VB
54039	132	9	and	and	CC
54039	132	10	serve	serve	VB
54039	132	11	.	.	.
54039	133	1	16	16	CD
54039	133	2	.	.	.
54039	134	1	Vegetable	Vegetable	NNP
54039	134	2	Marrow	Marrow	NNP
54039	134	3	Soup	Soup	NNP
54039	134	4	.	.	.
54039	135	1	Boil	boil	VB
54039	135	2	a	a	DT
54039	135	3	vegetable	vegetable	JJ
54039	135	4	marrow	marrow	NN
54039	135	5	till	till	IN
54039	135	6	quite	quite	RB
54039	135	7	tender	tender	NN
54039	135	8	.	.	.
54039	136	1	Pass	pass	VB
54039	136	2	it	-PRON-	PRP
54039	136	3	through	through	IN
54039	136	4	a	a	DT
54039	136	5	sieve	sieve	NN
54039	136	6	,	,	,
54039	136	7	add	add	VB
54039	136	8	pepper	pepper	NN
54039	136	9	and	and	CC
54039	136	10	salt	salt	NN
54039	136	11	to	to	IN
54039	136	12	taste	taste	NN
54039	136	13	,	,	,
54039	136	14	and	and	CC
54039	136	15	three	three	CD
54039	136	16	pints	pint	NNS
54039	136	17	of	of	IN
54039	136	18	milk	milk	NN
54039	136	19	.	.	.
54039	137	1	Warm	warm	VB
54039	137	2	it	-PRON-	PRP
54039	137	3	up	up	RP
54039	137	4	thoroughly	thoroughly	RB
54039	137	5	and	and	CC
54039	137	6	melt	melt	VB
54039	137	7	into	into	IN
54039	137	8	it	-PRON-	PRP
54039	137	9	two	two	CD
54039	137	10	ounces	ounce	NNS
54039	137	11	of	of	IN
54039	137	12	butter	butter	NN
54039	137	13	.	.	.
54039	138	1	Serve	serve	VB
54039	138	2	with	with	IN
54039	138	3	toast	toast	NN
54039	138	4	cut	cut	NN
54039	138	5	into	into	IN
54039	138	6	nice	nice	JJ
54039	138	7	shapes	shape	NNS
54039	138	8	.	.	.
54039	139	1	17	17	CD
54039	139	2	.	.	.
54039	140	1	Potato	Potato	NNP
54039	140	2	Soup	Soup	NNP
54039	140	3	.	.	.
54039	141	1	Cut	cut	VB
54039	141	2	up	up	RP
54039	141	3	an	an	DT
54039	141	4	onion	onion	NN
54039	141	5	into	into	IN
54039	141	6	rings	ring	NNS
54039	141	7	,	,	,
54039	141	8	chop	chop	VB
54039	141	9	two	two	CD
54039	141	10	beads	bead	NNS
54039	141	11	of	of	IN
54039	141	12	garlic	garlic	NN
54039	141	13	,	,	,
54039	141	14	fry	fry	VB
54039	141	15	and	and	CC
54039	141	16	add	add	VB
54039	141	17	two	two	CD
54039	141	18	ounces	ounce	NNS
54039	141	19	of	of	IN
54039	141	20	butter	butter	NN
54039	141	21	a	a	DT
54039	141	22	nice	nice	JJ
54039	141	23	golden	golden	JJ
54039	141	24	colour	colour	NN
54039	141	25	,	,	,
54039	141	26	add	add	VB
54039	141	27	twelve	twelve	CD
54039	141	28	cloves	clove	NNS
54039	141	29	,	,	,
54039	141	30	twelve	twelve	CD
54039	141	31	peppercorns	peppercorn	NNS
54039	141	32	,	,	,
54039	141	33	three	three	CD
54039	141	34	bay	bay	NN
54039	141	35	-	-	HYPH
54039	141	36	leaves	leave	NNS
54039	141	37	,	,	,
54039	141	38	one	one	CD
54039	141	39	carrot	carrot	NN
54039	141	40	cut	cut	VBD
54039	141	41	into	into	IN
54039	141	42	slices	slice	NNS
54039	141	43	,	,	,
54039	141	44	one	one	CD
54039	141	45	turnip	turnip	NN
54039	141	46	cut	cut	NN
54039	141	47	into	into	IN
54039	141	48	slices	slice	NNS
54039	141	49	,	,	,
54039	141	50	a	a	DT
54039	141	51	stick	stick	NN
54039	141	52	or	or	CC
54039	141	53	two	two	CD
54039	141	54	of	of	IN
54039	141	55	celery	celery	NN
54039	141	56	chopped	chop	VBN
54039	141	57	,	,	,
54039	141	58	one	one	CD
54039	141	59	pound	pound	NN
54039	141	60	of	of	IN
54039	141	61	potatoes	potato	NNS
54039	141	62	peeled	peel	VBN
54039	141	63	and	and	CC
54039	141	64	cut	cut	VBN
54039	141	65	into	into	IN
54039	141	66	slices	slice	NNS
54039	141	67	,	,	,
54039	141	68	and	and	CC
54039	141	69	one	one	CD
54039	141	70	quart	quart	NN
54039	141	71	of	of	IN
54039	141	72	water	water	NN
54039	141	73	and	and	CC
54039	141	74	one	one	CD
54039	141	75	quart	quart	NN
54039	141	76	of	of	IN
54039	141	77	milk	milk	NN
54039	141	78	.	.	.
54039	142	1	Boil	Boil	NNP
54039	142	2	gently	gently	RB
54039	142	3	till	till	IN
54039	142	4	all	all	PDT
54039	142	5	the	the	DT
54039	142	6	vegetables	vegetable	NNS
54039	142	7	are	be	VBP
54039	142	8	tender	tender	JJ
54039	142	9	enough	enough	RB
54039	142	10	;	;	:
54039	142	11	pass	pass	VB
54039	142	12	them	-PRON-	PRP
54039	142	13	through	through	IN
54039	142	14	a	a	DT
54039	142	15	sieve	sieve	NN
54039	142	16	;	;	:
54039	142	17	if	if	IN
54039	142	18	the	the	DT
54039	142	19	_	_	NNP
54039	142	20	purée	purée	NNP
54039	142	21	_	_	NNP
54039	142	22	is	be	VBZ
54039	142	23	too	too	RB
54039	142	24	thick	thick	JJ
54039	142	25	add	add	VB
54039	142	26	a	a	DT
54039	142	27	little	little	RB
54039	142	28	more	more	JJR
54039	142	29	milk	milk	NN
54039	142	30	;	;	,
54039	142	31	warm	warm	VB
54039	142	32	up	up	RP
54039	142	33	thoroughly	thoroughly	RB
54039	142	34	.	.	.
54039	143	1	Add	add	VB
54039	143	2	pepper	pepper	NN
54039	143	3	and	and	CC
54039	143	4	salt	salt	NN
54039	143	5	to	to	IN
54039	143	6	taste	taste	NN
54039	143	7	,	,	,
54039	143	8	and	and	CC
54039	143	9	serve	serve	VB
54039	143	10	with	with	IN
54039	143	11	fried	fried	JJ
54039	143	12	bread	bread	NN
54039	143	13	cut	cut	VBN
54039	143	14	into	into	IN
54039	143	15	dice	dice	NNS
54039	143	16	.	.	.
54039	144	1	18	18	CD
54039	144	2	.	.	.
54039	145	1	Haricot	Haricot	NNP
54039	145	2	Bean	Bean	NNP
54039	145	3	Soup	Soup	NNP
54039	145	4	.	.	.
54039	146	1	Boil	Boil	NNP
54039	146	2	a	a	DT
54039	146	3	half	half	JJ
54039	146	4	pint	pint	NN
54039	146	5	of	of	IN
54039	146	6	haricots	haricot	NNS
54039	146	7	in	in	IN
54039	146	8	two	two	CD
54039	146	9	quarts	quart	NNS
54039	146	10	of	of	IN
54039	146	11	water	water	NN
54039	146	12	,	,	,
54039	146	13	with	with	IN
54039	146	14	a	a	DT
54039	146	15	mite	mite	NN
54039	146	16	of	of	IN
54039	146	17	soda	soda	NN
54039	146	18	,	,	,
54039	146	19	one	one	CD
54039	146	20	onion	onion	NN
54039	146	21	,	,	,
54039	146	22	one	one	CD
54039	146	23	carrot	carrot	NN
54039	146	24	,	,	,
54039	146	25	one	one	CD
54039	146	26	turnip	turnip	NN
54039	146	27	,	,	,
54039	146	28	two	two	CD
54039	146	29	sticks	stick	NNS
54039	146	30	of	of	IN
54039	146	31	celery	celery	NN
54039	146	32	chopped	chop	VBN
54039	146	33	.	.	.
54039	147	1	When	when	WRB
54039	147	2	quite	quite	RB
54039	147	3	tender	tender	JJ
54039	147	4	pass	pass	NN
54039	147	5	all	all	RB
54039	147	6	through	through	IN
54039	147	7	a	a	DT
54039	147	8	sieve	sieve	NN
54039	147	9	.	.	.
54039	148	1	Add	add	VB
54039	148	2	two	two	CD
54039	148	3	ounces	ounce	NNS
54039	148	4	of	of	IN
54039	148	5	butter	butter	NN
54039	148	6	,	,	,
54039	148	7	pepper	pepper	NN
54039	148	8	and	and	CC
54039	148	9	salt	salt	NN
54039	148	10	to	to	IN
54039	148	11	taste	taste	NN
54039	148	12	,	,	,
54039	148	13	and	and	CC
54039	148	14	two	two	CD
54039	148	15	tablespoons	tablespoon	NNS
54039	148	16	of	of	IN
54039	148	17	tomato	tomato	NNP
54039	148	18	conserve	conserve	VBP
54039	148	19	.	.	.
54039	149	1	Serve	serve	VB
54039	149	2	with	with	IN
54039	149	3	fried	fried	JJ
54039	149	4	bread	bread	NN
54039	149	5	cut	cut	VBN
54039	149	6	in	in	IN
54039	149	7	dice	dice	NN
54039	149	8	.	.	.
54039	150	1	19	19	CD
54039	150	2	.	.	.
54039	151	1	Lentil	Lentil	NNP
54039	151	2	Soup	Soup	NNP
54039	151	3	.	.	.
54039	152	1	Boil	Boil	NNP
54039	152	2	one	one	CD
54039	152	3	pint	pint	NN
54039	152	4	of	of	IN
54039	152	5	lentils	lentil	NNS
54039	152	6	in	in	IN
54039	152	7	two	two	CD
54039	152	8	quarts	quart	NNS
54039	152	9	of	of	IN
54039	152	10	water	water	NN
54039	152	11	to	to	IN
54039	152	12	a	a	DT
54039	152	13	pulp	pulp	NN
54039	152	14	.	.	.
54039	153	1	Cut	cut	VB
54039	153	2	up	up	RP
54039	153	3	an	an	DT
54039	153	4	onion	onion	NN
54039	153	5	,	,	,
54039	153	6	chop	chop	VB
54039	153	7	two	two	CD
54039	153	8	beads	bead	NNS
54039	153	9	of	of	IN
54039	153	10	garlic	garlic	NN
54039	153	11	,	,	,
54039	153	12	and	and	CC
54039	153	13	fry	fry	VB
54039	153	14	in	in	IN
54039	153	15	two	two	CD
54039	153	16	ounces	ounce	NNS
54039	153	17	of	of	IN
54039	153	18	butter	butter	NN
54039	153	19	with	with	IN
54039	153	20	twenty	twenty	CD
54039	153	21	-	-	HYPH
54039	153	22	four	four	CD
54039	153	23	cloves	clove	NNS
54039	153	24	a	a	DT
54039	153	25	nice	nice	JJ
54039	153	26	gold	gold	NN
54039	153	27	colour	colour	NN
54039	153	28	.	.	.
54039	154	1	Add	add	VB
54039	154	2	the	the	DT
54039	154	3	lentils	lentil	NNS
54039	154	4	to	to	IN
54039	154	5	this	this	DT
54039	154	6	,	,	,
54039	154	7	put	put	VBN
54039	154	8	in	in	IN
54039	154	9	salt	salt	NN
54039	154	10	to	to	IN
54039	154	11	taste	taste	NN
54039	154	12	,	,	,
54039	154	13	and	and	CC
54039	154	14	just	just	RB
54039	154	15	before	before	IN
54039	154	16	serving	serve	VBG
54039	154	17	a	a	DT
54039	154	18	squeeze	squeeze	NN
54039	154	19	of	of	IN
54039	154	20	lemon	lemon	NN
54039	154	21	juice	juice	NN
54039	154	22	.	.	.
54039	155	1	20	20	CD
54039	155	2	.	.	.
54039	156	1	German	german	JJ
54039	156	2	Lentil	Lentil	NNP
54039	156	3	Soup	Soup	NNP
54039	156	4	.	.	.
54039	157	1	Boil	Boil	NNP
54039	157	2	one	one	CD
54039	157	3	pint	pint	NN
54039	157	4	of	of	IN
54039	157	5	German	german	JJ
54039	157	6	lentils	lentil	NNS
54039	157	7	in	in	IN
54039	157	8	two	two	CD
54039	157	9	quarts	quart	NNS
54039	157	10	of	of	IN
54039	157	11	water	water	NN
54039	157	12	,	,	,
54039	157	13	with	with	IN
54039	157	14	a	a	DT
54039	157	15	mite	mite	NN
54039	157	16	of	of	IN
54039	157	17	soda	soda	NN
54039	157	18	.	.	.
54039	158	1	When	when	WRB
54039	158	2	quite	quite	RB
54039	158	3	soft	soft	JJ
54039	158	4	pass	pass	NN
54039	158	5	through	through	IN
54039	158	6	a	a	DT
54039	158	7	wire	wire	NN
54039	158	8	sieve	sieve	NN
54039	158	9	;	;	:
54039	158	10	stir	stir	VB
54039	158	11	into	into	IN
54039	158	12	the	the	DT
54039	158	13	_	_	NNP
54039	158	14	purée	purée	NN
54039	158	15	_	_	NNP
54039	158	16	two	two	CD
54039	158	17	ounces	ounce	NNS
54039	158	18	of	of	IN
54039	158	19	butter	butter	NN
54039	158	20	,	,	,
54039	158	21	pepper	pepper	NN
54039	158	22	and	and	CC
54039	158	23	salt	salt	NN
54039	158	24	to	to	IN
54039	158	25	taste	taste	NN
54039	158	26	.	.	.
54039	159	1	Serve	serve	VB
54039	159	2	with	with	IN
54039	159	3	fried	fried	JJ
54039	159	4	bread	bread	NN
54039	159	5	cut	cut	VBN
54039	159	6	into	into	IN
54039	159	7	dice	dice	NNS
54039	159	8	.	.	.
54039	160	1	21	21	CD
54039	160	2	.	.	.
54039	161	1	Tomato	Tomato	NNP
54039	161	2	Puree	Puree	NNP
54039	161	3	.	.	.
54039	162	1	Cut	cut	VB
54039	162	2	up	up	RP
54039	162	3	an	an	DT
54039	162	4	onion	onion	NN
54039	162	5	into	into	IN
54039	162	6	rings	ring	NNS
54039	162	7	,	,	,
54039	162	8	chop	chop	VB
54039	162	9	two	two	CD
54039	162	10	beads	bead	NNS
54039	162	11	of	of	IN
54039	162	12	garlic	garlic	NN
54039	162	13	,	,	,
54039	162	14	and	and	CC
54039	162	15	fry	fry	VB
54039	162	16	a	a	DT
54039	162	17	pale	pale	JJ
54039	162	18	brown	brown	NN
54039	162	19	in	in	IN
54039	162	20	two	two	CD
54039	162	21	ounces	ounce	NNS
54039	162	22	of	of	IN
54039	162	23	butter	butter	NN
54039	162	24	.	.	.
54039	163	1	Add	add	VB
54039	163	2	twenty	twenty	CD
54039	163	3	-	-	HYPH
54039	163	4	four	four	CD
54039	163	5	cloves	clove	NNS
54039	163	6	,	,	,
54039	163	7	and	and	CC
54039	163	8	two	two	CD
54039	163	9	pounds	pound	NNS
54039	163	10	of	of	IN
54039	163	11	tomatoes	tomato	NNS
54039	163	12	cut	cut	VBD
54039	163	13	up	up	RP
54039	163	14	in	in	IN
54039	163	15	quarters	quarter	NNS
54039	163	16	.	.	.
54039	164	1	Let	let	VB
54039	164	2	it	-PRON-	PRP
54039	164	3	simmer	simmer	VB
54039	164	4	gently	gently	RB
54039	164	5	till	till	IN
54039	164	6	the	the	DT
54039	164	7	tomatoes	tomato	NNS
54039	164	8	are	be	VBP
54039	164	9	quite	quite	RB
54039	164	10	soft	soft	JJ
54039	164	11	;	;	:
54039	164	12	strain	strain	VB
54039	164	13	through	through	IN
54039	164	14	a	a	DT
54039	164	15	sieve	sieve	NN
54039	164	16	.	.	.
54039	165	1	Add	add	VB
54039	165	2	one	one	CD
54039	165	3	pint	pint	NN
54039	165	4	of	of	IN
54039	165	5	water	water	NN
54039	165	6	,	,	,
54039	165	7	pepper	pepper	NN
54039	165	8	and	and	CC
54039	165	9	salt	salt	NN
54039	165	10	to	to	IN
54039	165	11	taste	taste	NN
54039	165	12	;	;	:
54039	165	13	let	let	VB
54039	165	14	it	-PRON-	PRP
54039	165	15	boil	boil	VB
54039	165	16	up	up	RP
54039	165	17	,	,	,
54039	165	18	and	and	CC
54039	165	19	put	put	VBD
54039	165	20	in	in	RP
54039	165	21	a	a	DT
54039	165	22	tablespoon	tablespoon	NN
54039	165	23	of	of	IN
54039	165	24	butter	butter	NN
54039	165	25	rolled	roll	VBN
54039	165	26	in	in	RP
54039	165	27	as	as	RB
54039	165	28	much	much	JJ
54039	165	29	flour	flour	NN
54039	165	30	as	as	IN
54039	165	31	it	-PRON-	PRP
54039	165	32	will	will	MD
54039	165	33	take	take	VB
54039	165	34	up	up	RP
54039	165	35	;	;	:
54039	165	36	stir	stir	VB
54039	165	37	well	well	RB
54039	165	38	.	.	.
54039	166	1	A	a	DT
54039	166	2	few	few	JJ
54039	166	3	drops	drop	NNS
54039	166	4	of	of	IN
54039	166	5	tarragon	tarragon	NNP
54039	166	6	vinegar	vinegar	NNP
54039	166	7	are	be	VBP
54039	166	8	a	a	DT
54039	166	9	great	great	JJ
54039	166	10	improvement	improvement	NN
54039	166	11	.	.	.
54039	167	1	22	22	CD
54039	167	2	.	.	.
54039	168	1	Mixed	mixed	JJ
54039	168	2	Vegetable	Vegetable	NNP
54039	168	3	Soup	Soup	NNP
54039	168	4	.	.	.
54039	169	1	Boil	Boil	NNP
54039	169	2	in	in	IN
54039	169	3	two	two	CD
54039	169	4	quarts	quart	NNS
54039	169	5	of	of	IN
54039	169	6	water	water	NN
54039	169	7	a	a	DT
54039	169	8	turnip	turnip	NN
54039	169	9	cut	cut	VBN
54039	169	10	up	up	RP
54039	169	11	,	,	,
54039	169	12	a	a	DT
54039	169	13	carrot	carrot	NN
54039	169	14	cut	cut	VBD
54039	169	15	up	up	RP
54039	169	16	,	,	,
54039	169	17	three	three	CD
54039	169	18	sticks	stick	NNS
54039	169	19	of	of	IN
54039	169	20	celery	celery	NN
54039	169	21	cut	cut	VBN
54039	169	22	up	up	RP
54039	169	23	,	,	,
54039	169	24	two	two	CD
54039	169	25	leeks	leek	NNS
54039	169	26	,	,	,
54039	169	27	and	and	CC
54039	169	28	a	a	DT
54039	169	29	small	small	JJ
54039	169	30	cauliflower	cauliflower	NN
54039	169	31	cut	cut	NN
54039	169	32	into	into	IN
54039	169	33	sprigs	sprig	NNS
54039	169	34	.	.	.
54039	170	1	Boil	boil	VB
54039	170	2	till	till	IN
54039	170	3	quite	quite	RB
54039	170	4	soft	soft	JJ
54039	170	5	.	.	.
54039	171	1	Pass	pass	VB
54039	171	2	it	-PRON-	PRP
54039	171	3	all	all	DT
54039	171	4	through	through	IN
54039	171	5	a	a	DT
54039	171	6	sieve	sieve	NN
54039	171	7	.	.	.
54039	172	1	Cut	cut	VB
54039	172	2	up	up	RP
54039	172	3	an	an	DT
54039	172	4	onion	onion	NN
54039	172	5	,	,	,
54039	172	6	chop	chop	VB
54039	172	7	two	two	CD
54039	172	8	beads	bead	NNS
54039	172	9	of	of	IN
54039	172	10	garlic	garlic	NN
54039	172	11	,	,	,
54039	172	12	and	and	CC
54039	172	13	fry	fry	VB
54039	172	14	in	in	IN
54039	172	15	two	two	CD
54039	172	16	ounces	ounce	NNS
54039	172	17	of	of	IN
54039	172	18	butter	butter	NN
54039	172	19	a	a	DT
54039	172	20	pale	pale	JJ
54039	172	21	golden	golden	JJ
54039	172	22	colour	colour	NN
54039	172	23	.	.	.
54039	173	1	Add	add	VB
54039	173	2	your	-PRON-	PRP$
54039	173	3	vegetable	vegetable	NN
54039	173	4	_	_	NNP
54039	173	5	purée	purée	NNP
54039	173	6	_	_	NNP
54039	173	7	,	,	,
54039	173	8	and	and	CC
54039	173	9	pepper	pepper	NN
54039	173	10	and	and	CC
54039	173	11	salt	salt	NN
54039	173	12	to	to	IN
54039	173	13	taste	taste	NN
54039	173	14	.	.	.
54039	174	1	Serve	serve	VB
54039	174	2	with	with	IN
54039	174	3	fried	fried	JJ
54039	174	4	bread	bread	NN
54039	174	5	cut	cut	VBN
54039	174	6	into	into	IN
54039	174	7	dice	dice	NNS
54039	174	8	.	.	.
54039	175	1	23	23	CD
54039	175	2	.	.	.
54039	176	1	Florador	Florador	NNP
54039	176	2	Soup	Soup	NNP
54039	176	3	.	.	.
54039	177	1	Cut	cut	VB
54039	177	2	up	up	RP
54039	177	3	an	an	DT
54039	177	4	onion	onion	NN
54039	177	5	into	into	IN
54039	177	6	rings	ring	NNS
54039	177	7	,	,	,
54039	177	8	chop	chop	VB
54039	177	9	up	up	RP
54039	177	10	two	two	CD
54039	177	11	beads	bead	NNS
54039	177	12	of	of	IN
54039	177	13	garlic	garlic	NN
54039	177	14	,	,	,
54039	177	15	fry	fry	NN
54039	177	16	in	in	IN
54039	177	17	two	two	CD
54039	177	18	ounces	ounce	NNS
54039	177	19	of	of	IN
54039	177	20	butter	butter	NN
54039	177	21	with	with	IN
54039	177	22	twenty	twenty	CD
54039	177	23	-	-	HYPH
54039	177	24	four	four	CD
54039	177	25	cloves	clove	NNS
54039	177	26	a	a	DT
54039	177	27	nice	nice	JJ
54039	177	28	gold	gold	NN
54039	177	29	colour	colour	NN
54039	177	30	.	.	.
54039	178	1	Add	add	VB
54039	178	2	three	three	CD
54039	178	3	pints	pint	NNS
54039	178	4	of	of	IN
54039	178	5	milk	milk	NN
54039	178	6	;	;	:
54039	178	7	let	let	VB
54039	178	8	it	-PRON-	PRP
54039	178	9	boil	boil	VB
54039	178	10	up	up	RP
54039	178	11	very	very	RB
54039	178	12	slowly	slowly	RB
54039	178	13	.	.	.
54039	179	1	Have	have	VBP
54039	179	2	ready	ready	JJ
54039	179	3	a	a	DT
54039	179	4	quarter	quarter	NN
54039	179	5	of	of	IN
54039	179	6	a	a	DT
54039	179	7	pound	pound	NN
54039	179	8	of	of	IN
54039	179	9	fine	fine	JJ
54039	179	10	florador	florador	NN
54039	179	11	,	,	,
54039	179	12	mixed	mix	VBN
54039	179	13	with	with	IN
54039	179	14	almost	almost	RB
54039	179	15	one	one	CD
54039	179	16	pint	pint	NN
54039	179	17	of	of	IN
54039	179	18	cold	cold	JJ
54039	179	19	milk	milk	NN
54039	179	20	,	,	,
54039	179	21	nice	nice	JJ
54039	179	22	and	and	CC
54039	179	23	smooth	smooth	JJ
54039	179	24	like	like	IN
54039	179	25	cream	cream	NN
54039	179	26	.	.	.
54039	180	1	Add	add	VB
54039	180	2	this	this	DT
54039	180	3	to	to	IN
54039	180	4	the	the	DT
54039	180	5	boiling	boiling	NN
54039	180	6	milk	milk	NN
54039	180	7	;	;	:
54039	180	8	stir	stir	VB
54039	180	9	all	all	PDT
54039	180	10	the	the	DT
54039	180	11	time	time	NN
54039	180	12	,	,	,
54039	180	13	so	so	IN
54039	180	14	that	that	IN
54039	180	15	it	-PRON-	PRP
54039	180	16	does	do	VBZ
54039	180	17	not	not	RB
54039	180	18	stick	stick	VB
54039	180	19	or	or	CC
54039	180	20	get	get	VB
54039	180	21	lumpy	lumpy	JJ
54039	180	22	.	.	.
54039	181	1	Let	let	VB
54039	181	2	it	-PRON-	PRP
54039	181	3	get	get	VB
54039	181	4	thick	thick	JJ
54039	181	5	,	,	,
54039	181	6	and	and	CC
54039	181	7	strain	strain	VB
54039	181	8	.	.	.
54039	182	1	Just	just	RB
54039	182	2	before	before	IN
54039	182	3	serving	serve	VBG
54039	182	4	add	add	VB
54039	182	5	a	a	DT
54039	182	6	few	few	JJ
54039	182	7	drops	drop	NNS
54039	182	8	of	of	IN
54039	182	9	tarragon	tarragon	NNP
54039	182	10	vinegar	vinegar	NNP
54039	182	11	.	.	.
54039	183	1	24	24	CD
54039	183	2	.	.	.
54039	184	1	Barley	Barley	NNP
54039	184	2	Soup	Soup	NNP
54039	184	3	.	.	.
54039	185	1	Cut	cut	VB
54039	185	2	up	up	RP
54039	185	3	an	an	DT
54039	185	4	onion	onion	NN
54039	185	5	into	into	IN
54039	185	6	rings	ring	NNS
54039	185	7	and	and	CC
54039	185	8	chop	chop	NN
54039	185	9	fine	fine	RB
54039	185	10	,	,	,
54039	185	11	chop	chop	VB
54039	185	12	two	two	CD
54039	185	13	beads	bead	NNS
54039	185	14	of	of	IN
54039	185	15	garlic	garlic	NN
54039	185	16	,	,	,
54039	185	17	and	and	CC
54039	185	18	fry	fry	VB
54039	185	19	in	in	IN
54039	185	20	two	two	CD
54039	185	21	ounces	ounce	NNS
54039	185	22	of	of	IN
54039	185	23	butter	butter	NN
54039	185	24	a	a	DT
54039	185	25	golden	golden	JJ
54039	185	26	brown	brown	NN
54039	185	27	.	.	.
54039	186	1	Add	add	VB
54039	186	2	two	two	CD
54039	186	3	quarts	quart	NNS
54039	186	4	of	of	IN
54039	186	5	water	water	NN
54039	186	6	,	,	,
54039	186	7	three	three	CD
54039	186	8	ounces	ounce	NNS
54039	186	9	of	of	IN
54039	186	10	pearl	pearl	NNP
54039	186	11	barley	barley	NNP
54039	186	12	,	,	,
54039	186	13	one	one	CD
54039	186	14	carrot	carrot	NN
54039	186	15	cut	cut	VBD
54039	186	16	into	into	IN
54039	186	17	slices	slice	NNS
54039	186	18	,	,	,
54039	186	19	a	a	DT
54039	186	20	turnip	turnip	NN
54039	186	21	cut	cut	NN
54039	186	22	into	into	IN
54039	186	23	slices	slice	NNS
54039	186	24	,	,	,
54039	186	25	three	three	CD
54039	186	26	sticks	stick	NNS
54039	186	27	of	of	IN
54039	186	28	celery	celery	NN
54039	186	29	chopped	chop	VBN
54039	186	30	;	;	:
54039	186	31	boil	boil	VB
54039	186	32	till	till	IN
54039	186	33	the	the	DT
54039	186	34	barley	barley	NN
54039	186	35	is	be	VBZ
54039	186	36	quite	quite	RB
54039	186	37	tender	tender	JJ
54039	186	38	.	.	.
54039	187	1	Add	add	VB
54039	187	2	pepper	pepper	NN
54039	187	3	and	and	CC
54039	187	4	salt	salt	NN
54039	187	5	to	to	IN
54039	187	6	taste	taste	NN
54039	187	7	,	,	,
54039	187	8	a	a	DT
54039	187	9	few	few	JJ
54039	187	10	drops	drop	NNS
54039	187	11	of	of	IN
54039	187	12	tarragon	tarragon	NNP
54039	187	13	vinegar	vinegar	NNP
54039	187	14	,	,	,
54039	187	15	a	a	DT
54039	187	16	few	few	JJ
54039	187	17	drops	drop	NNS
54039	187	18	of	of	IN
54039	187	19	clove	clove	NN
54039	187	20	vinegar	vinegar	NN
54039	187	21	,	,	,
54039	187	22	and	and	CC
54039	187	23	a	a	DT
54039	187	24	tablespoon	tablespoon	NN
54039	187	25	of	of	IN
54039	187	26	mushroom	mushroom	NN
54039	187	27	ketchup	ketchup	NN
54039	187	28	.	.	.
54039	188	1	Serve	serve	VB
54039	188	2	with	with	IN
54039	188	3	toast	toast	NN
54039	188	4	cut	cut	NN
54039	188	5	into	into	IN
54039	188	6	neat	neat	JJ
54039	188	7	pieces	piece	NNS
54039	188	8	.	.	.
54039	189	1	25	25	CD
54039	189	2	.	.	.
54039	190	1	Mullagatawny	Mullagatawny	NNP
54039	190	2	Soup	Soup	NNP
54039	190	3	.	.	.
54039	191	1	Cut	cut	VB
54039	191	2	up	up	RP
54039	191	3	an	an	DT
54039	191	4	onion	onion	NN
54039	191	5	into	into	IN
54039	191	6	thin	thin	JJ
54039	191	7	rings	ring	NNS
54039	191	8	,	,	,
54039	191	9	chop	chop	VB
54039	191	10	two	two	CD
54039	191	11	beads	bead	NNS
54039	191	12	of	of	IN
54039	191	13	garlic	garlic	NN
54039	191	14	,	,	,
54039	191	15	and	and	CC
54039	191	16	fry	fry	VB
54039	191	17	in	in	IN
54039	191	18	two	two	CD
54039	191	19	ounces	ounce	NNS
54039	191	20	of	of	IN
54039	191	21	butter	butter	NN
54039	191	22	a	a	DT
54039	191	23	golden	golden	JJ
54039	191	24	brown	brown	NN
54039	191	25	,	,	,
54039	191	26	with	with	IN
54039	191	27	twenty	twenty	CD
54039	191	28	-	-	HYPH
54039	191	29	four	four	CD
54039	191	30	cloves	clove	NNS
54039	191	31	;	;	:
54039	191	32	then	then	RB
54039	191	33	add	add	VB
54039	191	34	one	one	CD
54039	191	35	tablespoon	tablespoon	NN
54039	191	36	of	of	IN
54039	191	37	the	the	DT
54039	191	38	best	good	JJS
54039	191	39	of	of	IN
54039	191	40	currie	currie	JJ
54039	191	41	powder	powder	NN
54039	191	42	;	;	:
54039	191	43	fry	fry	VB
54039	191	44	a	a	DT
54039	191	45	minute	minute	NN
54039	191	46	;	;	:
54039	191	47	add	add	VB
54039	191	48	three	three	CD
54039	191	49	pints	pint	NNS
54039	191	50	of	of	IN
54039	191	51	water	water	NN
54039	191	52	.	.	.
54039	192	1	Rub	rub	VB
54039	192	2	smooth	smooth	JJ
54039	192	3	with	with	IN
54039	192	4	a	a	DT
54039	192	5	little	little	JJ
54039	192	6	water	water	NN
54039	192	7	one	one	CD
54039	192	8	packet	packet	NN
54039	192	9	of	of	IN
54039	192	10	pea	pea	JJ
54039	192	11	flour	flour	NN
54039	192	12	;	;	:
54039	192	13	add	add	VB
54039	192	14	this	this	DT
54039	192	15	to	to	IN
54039	192	16	the	the	DT
54039	192	17	boiling	boiling	NN
54039	192	18	soup	soup	NN
54039	192	19	.	.	.
54039	193	1	Now	now	RB
54039	193	2	add	add	VB
54039	193	3	one	one	CD
54039	193	4	penny	penny	NN
54039	193	5	packet	packet	NN
54039	193	6	of	of	IN
54039	193	7	Edwards	Edwards	NNP
54039	193	8	'	'	POS
54039	193	9	Tomato	Tomato	NNP
54039	193	10	Soup	Soup	NNP
54039	193	11	;	;	:
54039	193	12	let	let	VB
54039	193	13	it	-PRON-	PRP
54039	193	14	simmer	simmer	VB
54039	193	15	gently	gently	RB
54039	193	16	for	for	IN
54039	193	17	half	half	PDT
54039	193	18	an	an	DT
54039	193	19	hour	hour	NN
54039	193	20	;	;	:
54039	193	21	just	just	RB
54039	193	22	before	before	IN
54039	193	23	serving	serve	VBG
54039	193	24	add	add	VB
54039	193	25	the	the	DT
54039	193	26	juice	juice	NN
54039	193	27	of	of	IN
54039	193	28	half	half	PDT
54039	193	29	a	a	DT
54039	193	30	lemon	lemon	NN
54039	193	31	,	,	,
54039	193	32	and	and	CC
54039	193	33	salt	salt	NN
54039	193	34	to	to	IN
54039	193	35	taste	taste	NN
54039	193	36	.	.	.
54039	194	1	Serve	serve	VB
54039	194	2	with	with	IN
54039	194	3	a	a	DT
54039	194	4	separate	separate	JJ
54039	194	5	dish	dish	NN
54039	194	6	of	of	IN
54039	194	7	boiled	boil	VBN
54039	194	8	rice	rice	NN
54039	194	9	.	.	.
54039	195	1	26	26	CD
54039	195	2	.	.	.
54039	196	1	Spinach	Spinach	NNP
54039	196	2	Puree	Puree	NNP
54039	196	3	.	.	.
54039	197	1	Clean	clean	JJ
54039	197	2	,	,	,
54039	197	3	wash	wash	NN
54039	197	4	,	,	,
54039	197	5	and	and	CC
54039	197	6	pick	pick	VB
54039	197	7	two	two	CD
54039	197	8	pounds	pound	NNS
54039	197	9	of	of	IN
54039	197	10	spinach	spinach	NN
54039	197	11	.	.	.
54039	198	1	Put	put	VB
54039	198	2	it	-PRON-	PRP
54039	198	3	in	in	IN
54039	198	4	a	a	DT
54039	198	5	pan	pan	NN
54039	198	6	with	with	IN
54039	198	7	one	one	CD
54039	198	8	pint	pint	NN
54039	198	9	of	of	IN
54039	198	10	water	water	NN
54039	198	11	,	,	,
54039	198	12	boil	boil	VB
54039	198	13	till	till	IN
54039	198	14	it	-PRON-	PRP
54039	198	15	is	be	VBZ
54039	198	16	quite	quite	RB
54039	198	17	soft	soft	JJ
54039	198	18	,	,	,
54039	198	19	pass	pass	VB
54039	198	20	it	-PRON-	PRP
54039	198	21	all	all	DT
54039	198	22	through	through	IN
54039	198	23	a	a	DT
54039	198	24	sieve	sieve	NN
54039	198	25	,	,	,
54039	198	26	add	add	VB
54039	198	27	three	three	CD
54039	198	28	ounces	ounce	NNS
54039	198	29	of	of	IN
54039	198	30	butter	butter	NN
54039	198	31	,	,	,
54039	198	32	and	and	CC
54039	198	33	pepper	pepper	NN
54039	198	34	and	and	CC
54039	198	35	salt	salt	NN
54039	198	36	to	to	IN
54039	198	37	taste	taste	NN
54039	198	38	.	.	.
54039	199	1	If	if	IN
54039	199	2	the	the	DT
54039	199	3	_	_	NNP
54039	199	4	purée	purée	NNP
54039	199	5	_	_	NNP
54039	199	6	is	be	VBZ
54039	199	7	too	too	RB
54039	199	8	thick	thick	JJ
54039	199	9	,	,	,
54039	199	10	add	add	VB
54039	199	11	a	a	DT
54039	199	12	little	little	RB
54039	199	13	more	more	RBR
54039	199	14	warm	warm	JJ
54039	199	15	water	water	NN
54039	199	16	.	.	.
54039	200	1	Serve	serve	VB
54039	200	2	with	with	IN
54039	200	3	fried	fried	JJ
54039	200	4	bread	bread	NN
54039	200	5	cut	cut	VBN
54039	200	6	into	into	IN
54039	200	7	dice	dice	NNS
54039	200	8	.	.	.
54039	201	1	This	this	DT
54039	201	2	is	be	VBZ
54039	201	3	a	a	DT
54039	201	4	very	very	RB
54039	201	5	simple	simple	JJ
54039	201	6	but	but	CC
54039	201	7	delicious	delicious	JJ
54039	201	8	_	_	NNP
54039	201	9	purée	purée	NNP
54039	201	10	_	_	NNP
54039	201	11	.	.	.
54039	202	1	27	27	CD
54039	202	2	.	.	.
54039	203	1	Sorrel	Sorrel	NNP
54039	203	2	Puree	Puree	NNP
54039	203	3	.	.	.
54039	204	1	Clean	clean	JJ
54039	204	2	,	,	,
54039	204	3	pick	pick	VBP
54039	204	4	,	,	,
54039	204	5	and	and	CC
54039	204	6	wash	wash	VB
54039	204	7	two	two	CD
54039	204	8	pounds	pound	NNS
54039	204	9	of	of	IN
54039	204	10	sorrel	sorrel	NN
54039	204	11	.	.	.
54039	205	1	Cut	cut	VB
54039	205	2	up	up	RP
54039	205	3	an	an	DT
54039	205	4	onion	onion	NN
54039	205	5	into	into	IN
54039	205	6	rings	ring	NNS
54039	205	7	,	,	,
54039	205	8	chop	chop	VB
54039	205	9	two	two	CD
54039	205	10	beads	bead	NNS
54039	205	11	of	of	IN
54039	205	12	garlic	garlic	NN
54039	205	13	,	,	,
54039	205	14	and	and	CC
54039	205	15	fry	fry	VB
54039	205	16	in	in	IN
54039	205	17	three	three	CD
54039	205	18	ounces	ounce	NNS
54039	205	19	of	of	IN
54039	205	20	butter	butter	NN
54039	205	21	a	a	DT
54039	205	22	golden	golden	JJ
54039	205	23	colour	colour	NN
54039	205	24	.	.	.
54039	206	1	Now	now	RB
54039	206	2	add	add	VB
54039	206	3	the	the	DT
54039	206	4	sorrel	sorrel	NN
54039	206	5	.	.	.
54039	207	1	Let	let	VB
54039	207	2	it	-PRON-	PRP
54039	207	3	get	get	VB
54039	207	4	quite	quite	RB
54039	207	5	soft	soft	JJ
54039	207	6	,	,	,
54039	207	7	and	and	CC
54039	207	8	pass	pass	VB
54039	207	9	it	-PRON-	PRP
54039	207	10	through	through	IN
54039	207	11	a	a	DT
54039	207	12	wire	wire	NN
54039	207	13	sieve	sieve	NN
54039	207	14	,	,	,
54039	207	15	liquor	liquor	NN
54039	207	16	and	and	CC
54039	207	17	all	all	DT
54039	207	18	;	;	:
54039	207	19	add	add	VB
54039	207	20	as	as	RB
54039	207	21	much	much	JJ
54039	207	22	hot	hot	JJ
54039	207	23	water	water	NN
54039	207	24	as	as	IN
54039	207	25	will	will	MD
54039	207	26	make	make	VB
54039	207	27	the	the	DT
54039	207	28	_	_	NNP
54039	207	29	purée	purée	NN
54039	207	30	_	_	NNP
54039	207	31	a	a	DT
54039	207	32	nice	nice	JJ
54039	207	33	consistence	consistence	NN
54039	207	34	for	for	IN
54039	207	35	soup	soup	NN
54039	207	36	.	.	.
54039	208	1	Pepper	pepper	NN
54039	208	2	and	and	CC
54039	208	3	salt	salt	NN
54039	208	4	to	to	IN
54039	208	5	taste	taste	NN
54039	208	6	.	.	.
54039	209	1	Serve	serve	VB
54039	209	2	with	with	IN
54039	209	3	fried	fried	JJ
54039	209	4	bread	bread	NN
54039	209	5	cut	cut	VBN
54039	209	6	into	into	IN
54039	209	7	dice	dice	NNS
54039	209	8	.	.	.
54039	210	1	28	28	CD
54039	210	2	.	.	.
54039	211	1	Artichoke	Artichoke	NNP
54039	211	2	Puree	Puree	NNP
54039	211	3	.	.	.
54039	212	1	Peel	peel	VB
54039	212	2	two	two	CD
54039	212	3	pounds	pound	NNS
54039	212	4	of	of	IN
54039	212	5	Jerusalem	Jerusalem	NNP
54039	212	6	artichokes	artichoke	VBZ
54039	212	7	,	,	,
54039	212	8	and	and	CC
54039	212	9	boil	boil	VB
54039	212	10	them	-PRON-	PRP
54039	212	11	till	till	IN
54039	212	12	quite	quite	RB
54039	212	13	soft	soft	JJ
54039	212	14	.	.	.
54039	213	1	Pass	pass	VB
54039	213	2	them	-PRON-	PRP
54039	213	3	through	through	IN
54039	213	4	a	a	DT
54039	213	5	wire	wire	NN
54039	213	6	sieve	sieve	NN
54039	213	7	;	;	:
54039	213	8	add	add	VB
54039	213	9	three	three	CD
54039	213	10	pints	pint	NNS
54039	213	11	of	of	IN
54039	213	12	milk	milk	NN
54039	213	13	;	;	:
54039	213	14	let	let	VB
54039	213	15	it	-PRON-	PRP
54039	213	16	come	come	VB
54039	213	17	to	to	IN
54039	213	18	the	the	DT
54039	213	19	boil	boil	NN
54039	213	20	,	,	,
54039	213	21	then	then	RB
54039	213	22	add	add	VB
54039	213	23	three	three	CD
54039	213	24	ounces	ounce	NNS
54039	213	25	of	of	IN
54039	213	26	butter	butter	NN
54039	213	27	.	.	.
54039	214	1	Pepper	pepper	NN
54039	214	2	and	and	CC
54039	214	3	salt	salt	NN
54039	214	4	to	to	IN
54039	214	5	taste	taste	NN
54039	214	6	.	.	.
54039	215	1	Serve	serve	VB
54039	215	2	with	with	IN
54039	215	3	fried	fried	JJ
54039	215	4	bread	bread	NN
54039	215	5	.	.	.
54039	216	1	This	this	DT
54039	216	2	is	be	VBZ
54039	216	3	a	a	DT
54039	216	4	delicious	delicious	JJ
54039	216	5	soup	soup	NN
54039	216	6	,	,	,
54039	216	7	and	and	CC
54039	216	8	very	very	RB
54039	216	9	nutritious	nutritious	JJ
54039	216	10	.	.	.
54039	217	1	29	29	CD
54039	217	2	.	.	.
54039	218	1	Carrot	Carrot	NNP
54039	218	2	Puree	Puree	NNP
54039	218	3	.	.	.
54039	219	1	Scrape	scrape	VB
54039	219	2	and	and	CC
54039	219	3	wash	wash	VB
54039	219	4	four	four	CD
54039	219	5	large	large	JJ
54039	219	6	carrots	carrot	NNS
54039	219	7	;	;	:
54039	219	8	cut	cut	VB
54039	219	9	them	-PRON-	PRP
54039	219	10	into	into	IN
54039	219	11	quarters	quarter	NNS
54039	219	12	,	,	,
54039	219	13	and	and	CC
54039	219	14	boil	boil	VB
54039	219	15	till	till	IN
54039	219	16	quite	quite	RB
54039	219	17	soft	soft	JJ
54039	219	18	;	;	:
54039	219	19	pass	pass	VB
54039	219	20	them	-PRON-	PRP
54039	219	21	through	through	IN
54039	219	22	a	a	DT
54039	219	23	sieve	sieve	NN
54039	219	24	;	;	:
54039	219	25	cut	cut	VB
54039	219	26	up	up	RP
54039	219	27	an	an	DT
54039	219	28	onion	onion	NN
54039	219	29	into	into	IN
54039	219	30	rings	ring	NNS
54039	219	31	;	;	:
54039	219	32	chop	chop	VB
54039	219	33	up	up	RP
54039	219	34	two	two	CD
54039	219	35	beads	bead	NNS
54039	219	36	of	of	IN
54039	219	37	garlic	garlic	NN
54039	219	38	,	,	,
54039	219	39	and	and	CC
54039	219	40	fry	fry	VB
54039	219	41	these	these	DT
54039	219	42	with	with	IN
54039	219	43	twenty	twenty	CD
54039	219	44	-	-	HYPH
54039	219	45	four	four	CD
54039	219	46	cloves	clove	NNS
54039	219	47	a	a	DT
54039	219	48	nice	nice	JJ
54039	219	49	brown	brown	NN
54039	219	50	in	in	IN
54039	219	51	two	two	CD
54039	219	52	ounces	ounce	NNS
54039	219	53	of	of	IN
54039	219	54	butter	butter	NN
54039	219	55	;	;	:
54039	219	56	then	then	RB
54039	219	57	add	add	VB
54039	219	58	the	the	DT
54039	219	59	carrot	carrot	NNP
54039	219	60	_	_	NNP
54039	219	61	purée	purée	NNP
54039	219	62	_	_	NNP
54039	219	63	,	,	,
54039	219	64	two	two	CD
54039	219	65	and	and	CC
54039	219	66	a	a	DT
54039	219	67	half	half	NN
54039	219	68	pints	pint	NNS
54039	219	69	of	of	IN
54039	219	70	water	water	NN
54039	219	71	,	,	,
54039	219	72	three	three	CD
54039	219	73	bay	bay	NN
54039	219	74	-	-	HYPH
54039	219	75	leaves	leave	NNS
54039	219	76	,	,	,
54039	219	77	a	a	DT
54039	219	78	stick	stick	NN
54039	219	79	of	of	IN
54039	219	80	cinnamon	cinnamon	NN
54039	219	81	,	,	,
54039	219	82	a	a	DT
54039	219	83	blade	blade	NN
54039	219	84	of	of	IN
54039	219	85	mace	mace	NN
54039	219	86	,	,	,
54039	219	87	one	one	CD
54039	219	88	packet	packet	NN
54039	219	89	of	of	IN
54039	219	90	Edwards	Edwards	NNP
54039	219	91	'	'	POS
54039	219	92	White	White	NNP
54039	219	93	Soup	Soup	NNP
54039	219	94	.	.	.
54039	220	1	Pepper	pepper	NN
54039	220	2	and	and	CC
54039	220	3	salt	salt	NN
54039	220	4	to	to	IN
54039	220	5	taste	taste	NN
54039	220	6	.	.	.
54039	221	1	Let	let	VB
54039	221	2	it	-PRON-	PRP
54039	221	3	simmer	simmer	VB
54039	221	4	gently	gently	RB
54039	221	5	for	for	IN
54039	221	6	an	an	DT
54039	221	7	hour	hour	NN
54039	221	8	.	.	.
54039	222	1	Strain	strain	VB
54039	222	2	again	again	RB
54039	222	3	,	,	,
54039	222	4	and	and	CC
54039	222	5	serve	serve	VB
54039	222	6	with	with	IN
54039	222	7	fried	fried	JJ
54039	222	8	bread	bread	NN
54039	222	9	cut	cut	VBN
54039	222	10	into	into	IN
54039	222	11	dice	dice	NNS
54039	222	12	.	.	.
54039	223	1	A	a	DT
54039	223	2	few	few	JJ
54039	223	3	drops	drop	NNS
54039	223	4	of	of	IN
54039	223	5	tarragon	tarragon	NNP
54039	223	6	is	be	VBZ
54039	223	7	an	an	DT
54039	223	8	improvement	improvement	NN
54039	223	9	.	.	.
54039	224	1	30	30	CD
54039	224	2	.	.	.
54039	225	1	Pearl	Pearl	NNP
54039	225	2	Sago	Sago	NNP
54039	225	3	Soup	Soup	NNP
54039	225	4	.	.	.
54039	226	1	Boil	Boil	NNP
54039	226	2	a	a	DT
54039	226	3	quarter	quarter	NN
54039	226	4	pound	pound	NN
54039	226	5	of	of	IN
54039	226	6	pearl	pearl	NNP
54039	226	7	sago	sago	NNP
54039	226	8	in	in	IN
54039	226	9	two	two	CD
54039	226	10	quarts	quart	NNS
54039	226	11	of	of	IN
54039	226	12	water	water	NN
54039	226	13	till	till	IN
54039	226	14	quite	quite	RB
54039	226	15	clear	clear	JJ
54039	226	16	,	,	,
54039	226	17	and	and	CC
54039	226	18	as	as	RB
54039	226	19	thick	thick	JJ
54039	226	20	as	as	IN
54039	226	21	possible	possible	JJ
54039	226	22	;	;	:
54039	226	23	then	then	RB
54039	226	24	add	add	VB
54039	226	25	two	two	CD
54039	226	26	packets	packet	NNS
54039	226	27	of	of	IN
54039	226	28	Edwards	Edwards	NNP
54039	226	29	'	'	POS
54039	226	30	Tomato	Tomato	NNP
54039	226	31	Soup	Soup	NNP
54039	226	32	,	,	,
54039	226	33	one	one	CD
54039	226	34	onion	onion	NN
54039	226	35	stuck	stick	VBD
54039	226	36	with	with	IN
54039	226	37	cloves	clove	NNS
54039	226	38	,	,	,
54039	226	39	a	a	DT
54039	226	40	roll	roll	NN
54039	226	41	of	of	IN
54039	226	42	lemon	lemon	NN
54039	226	43	peel	peel	NN
54039	226	44	,	,	,
54039	226	45	two	two	CD
54039	226	46	white	white	JJ
54039	226	47	beads	bead	NNS
54039	226	48	of	of	IN
54039	226	49	garlic	garlic	NN
54039	226	50	,	,	,
54039	226	51	three	three	CD
54039	226	52	bay	bay	NN
54039	226	53	-	-	HYPH
54039	226	54	leaves	leave	NNS
54039	226	55	,	,	,
54039	226	56	and	and	CC
54039	226	57	three	three	CD
54039	226	58	ounces	ounce	NNS
54039	226	59	of	of	IN
54039	226	60	butter	butter	NN
54039	226	61	.	.	.
54039	227	1	Simmer	simmer	NN
54039	227	2	gently	gently	RB
54039	227	3	for	for	IN
54039	227	4	one	one	CD
54039	227	5	hour	hour	NN
54039	227	6	.	.	.
54039	228	1	Before	before	IN
54039	228	2	serving	serve	VBG
54039	228	3	remove	remove	VB
54039	228	4	the	the	DT
54039	228	5	onion	onion	NN
54039	228	6	,	,	,
54039	228	7	garlic	garlic	NN
54039	228	8	,	,	,
54039	228	9	peel	peel	NN
54039	228	10	,	,	,
54039	228	11	and	and	CC
54039	228	12	bay	bay	NN
54039	228	13	-	-	HYPH
54039	228	14	leaves	leave	NNS
54039	228	15	.	.	.
54039	229	1	Add	add	VB
54039	229	2	a	a	DT
54039	229	3	few	few	JJ
54039	229	4	drops	drop	NNS
54039	229	5	of	of	IN
54039	229	6	tarragon	tarragon	NNP
54039	229	7	vinegar	vinegar	NNP
54039	229	8	,	,	,
54039	229	9	one	one	CD
54039	229	10	tablespoon	tablespoon	NN
54039	229	11	of	of	IN
54039	229	12	Worcester	Worcester	NNP
54039	229	13	sauce	sauce	NN
54039	229	14	,	,	,
54039	229	15	and	and	CC
54039	229	16	two	two	CD
54039	229	17	of	of	IN
54039	229	18	mushroom	mushroom	NN
54039	229	19	ketchup	ketchup	NN
54039	229	20	,	,	,
54039	229	21	salt	salt	NN
54039	229	22	and	and	CC
54039	229	23	pepper	pepper	NN
54039	229	24	to	to	IN
54039	229	25	taste	taste	NN
54039	229	26	.	.	.
54039	230	1	N.B.--I	N.B.--I	NNP
54039	230	2	have	have	VBP
54039	230	3	made	make	VBN
54039	230	4	some	some	DT
54039	230	5	of	of	IN
54039	230	6	these	these	DT
54039	230	7	soups	soup	NNS
54039	230	8	very	very	RB
54039	230	9	thick	thick	JJ
54039	230	10	on	on	IN
54039	230	11	purpose	purpose	NN
54039	230	12	,	,	,
54039	230	13	so	so	IN
54039	230	14	that	that	IN
54039	230	15	there	there	EX
54039	230	16	may	may	MD
54039	230	17	be	be	VB
54039	230	18	more	more	JJR
54039	230	19	substance	substance	NN
54039	230	20	in	in	IN
54039	230	21	them	-PRON-	PRP
54039	230	22	.	.	.
54039	231	1	They	-PRON-	PRP
54039	231	2	can	can	MD
54039	231	3	,	,	,
54039	231	4	moreover	moreover	RB
54039	231	5	,	,	,
54039	231	6	be	be	VB
54039	231	7	made	make	VBN
54039	231	8	thinner	thin	JJR
54039	231	9	or	or	CC
54039	231	10	thicker	thick	JJR
54039	231	11	as	as	IN
54039	231	12	desired	desire	VBN
54039	231	13	by	by	IN
54039	231	14	either	either	CC
54039	231	15	omitting	omit	VBG
54039	231	16	or	or	CC
54039	231	17	adding	add	VBG
54039	231	18	hot	hot	JJ
54039	231	19	water	water	NN
54039	231	20	.	.	.
54039	232	1	_	_	NNP
54039	232	2	SAUCES	SAUCES	NNP
54039	232	3	.	.	.
54039	232	4	_	_	IN
54039	232	5	I	-PRON-	PRP
54039	232	6	give	give	VBP
54039	232	7	but	but	CC
54039	232	8	few	few	JJ
54039	232	9	,	,	,
54039	232	10	but	but	CC
54039	232	11	these	these	DT
54039	232	12	are	be	VBP
54039	232	13	novel	novel	JJ
54039	232	14	to	to	IN
54039	232	15	a	a	DT
54039	232	16	certain	certain	JJ
54039	232	17	extent	extent	NN
54039	232	18	.	.	.
54039	233	1	The	the	DT
54039	233	2	white	white	JJ
54039	233	3	butter	butter	NN
54039	233	4	sauce	sauce	NN
54039	233	5	alone	alone	RB
54039	233	6	can	can	MD
54039	233	7	be	be	VB
54039	233	8	varied	vary	VBN
54039	233	9	in	in	IN
54039	233	10	many	many	JJ
54039	233	11	ways	way	NNS
54039	233	12	,	,	,
54039	233	13	either	either	CC
54039	233	14	savoury	savoury	NN
54039	233	15	or	or	CC
54039	233	16	sweet	sweet	JJ
54039	233	17	.	.	.
54039	234	1	If	if	IN
54039	234	2	for	for	IN
54039	234	3	sweets	sweet	NNS
54039	234	4	,	,	,
54039	234	5	the	the	DT
54039	234	6	salt	salt	NN
54039	234	7	and	and	CC
54039	234	8	savouries	savoury	NNS
54039	234	9	left	leave	VBD
54039	234	10	out	out	RP
54039	234	11	,	,	,
54039	234	12	and	and	CC
54039	234	13	sugar	sugar	NN
54039	234	14	and	and	CC
54039	234	15	flavouring	flavouring	NN
54039	234	16	as	as	IN
54039	234	17	desired	desire	VBN
54039	234	18	put	put	NN
54039	234	19	to	to	IN
54039	234	20	it	-PRON-	PRP
54039	234	21	.	.	.
54039	235	1	Any	any	DT
54039	235	2	cook	cook	NN
54039	235	3	with	with	IN
54039	235	4	very	very	RB
54039	235	5	little	little	JJ
54039	235	6	trouble	trouble	NN
54039	235	7	can	can	MD
54039	235	8	do	do	VB
54039	235	9	this	this	DT
54039	235	10	,	,	,
54039	235	11	and	and	CC
54039	235	12	it	-PRON-	PRP
54039	235	13	does	do	VBZ
54039	235	14	not	not	RB
54039	235	15	require	require	VB
54039	235	16	extraordinary	extraordinary	JJ
54039	235	17	skill	skill	NN
54039	235	18	to	to	TO
54039	235	19	vary	vary	VB
54039	235	20	these	these	DT
54039	235	21	sauces	sauce	NNS
54039	235	22	according	accord	VBG
54039	235	23	to	to	IN
54039	235	24	what	what	WP
54039	235	25	is	be	VBZ
54039	235	26	required	require	VBN
54039	235	27	.	.	.
54039	236	1	1	1	LS
54039	236	2	.	.	.
54039	237	1	White	White	NNP
54039	237	2	Butter	Butter	NNP
54039	237	3	Sauce	Sauce	NNP
54039	237	4	.	.	.
54039	238	1	Put	put	VB
54039	238	2	into	into	IN
54039	238	3	a	a	DT
54039	238	4	pan	pan	NN
54039	238	5	half	half	PDT
54039	238	6	a	a	DT
54039	238	7	pint	pint	NN
54039	238	8	of	of	IN
54039	238	9	milk	milk	NN
54039	238	10	,	,	,
54039	238	11	with	with	IN
54039	238	12	two	two	CD
54039	238	13	ounces	ounce	NNS
54039	238	14	of	of	IN
54039	238	15	butter	butter	NN
54039	238	16	;	;	:
54039	238	17	let	let	VB
54039	238	18	it	-PRON-	PRP
54039	238	19	gradually	gradually	RB
54039	238	20	come	come	VB
54039	238	21	to	to	IN
54039	238	22	the	the	DT
54039	238	23	boil	boil	NN
54039	238	24	.	.	.
54039	239	1	Have	have	VBP
54039	239	2	ready	ready	JJ
54039	239	3	a	a	DT
54039	239	4	tablespoon	tablespoon	NN
54039	239	5	of	of	IN
54039	239	6	flour	flour	NN
54039	239	7	rubbed	rub	VBN
54039	239	8	down	down	RP
54039	239	9	in	in	IN
54039	239	10	a	a	DT
54039	239	11	little	little	JJ
54039	239	12	cold	cold	JJ
54039	239	13	milk	milk	NN
54039	239	14	.	.	.
54039	240	1	Add	add	VB
54039	240	2	this	this	DT
54039	240	3	to	to	IN
54039	240	4	the	the	DT
54039	240	5	boiling	boiling	NN
54039	240	6	milk	milk	NN
54039	240	7	,	,	,
54039	240	8	stir	stir	NN
54039	240	9	,	,	,
54039	240	10	and	and	CC
54039	240	11	let	let	VB
54039	240	12	it	-PRON-	PRP
54039	240	13	thicken	thicken	VB
54039	240	14	,	,	,
54039	240	15	add	add	VB
54039	240	16	salt	salt	NN
54039	240	17	to	to	IN
54039	240	18	taste	taste	NN
54039	240	19	.	.	.
54039	241	1	This	this	DT
54039	241	2	is	be	VBZ
54039	241	3	more	more	RBR
54039	241	4	delicate	delicate	JJ
54039	241	5	than	than	IN
54039	241	6	the	the	DT
54039	241	7	ordinary	ordinary	JJ
54039	241	8	melted	melted	JJ
54039	241	9	butter	butter	NN
54039	241	10	.	.	.
54039	242	1	2	2	LS
54039	242	2	.	.	.
54039	243	1	Onion	Onion	NNP
54039	243	2	Sauce	Sauce	NNP
54039	243	3	.	.	.
54039	244	1	Boil	Boil	NNP
54039	244	2	two	two	CD
54039	244	3	large	large	JJ
54039	244	4	onions	onion	NNS
54039	244	5	,	,	,
54039	244	6	stick	stick	VB
54039	244	7	two	two	CD
54039	244	8	or	or	CC
54039	244	9	three	three	CD
54039	244	10	cloves	clove	NNS
54039	244	11	into	into	IN
54039	244	12	them	-PRON-	PRP
54039	244	13	.	.	.
54039	245	1	When	when	WRB
54039	245	2	quite	quite	RB
54039	245	3	soft	soft	JJ
54039	245	4	,	,	,
54039	245	5	pass	pass	VB
54039	245	6	them	-PRON-	PRP
54039	245	7	through	through	IN
54039	245	8	a	a	DT
54039	245	9	wire	wire	NN
54039	245	10	sieve	sieve	NN
54039	245	11	,	,	,
54039	245	12	and	and	CC
54039	245	13	add	add	VB
54039	245	14	the	the	DT
54039	245	15	pulp	pulp	NN
54039	245	16	to	to	IN
54039	245	17	a	a	DT
54039	245	18	sauce	sauce	NN
54039	245	19	,	,	,
54039	245	20	as	as	IN
54039	245	21	No	no	UH
54039	245	22	.	.	.
54039	246	1	1	1	LS
54039	246	2	.	.	.
54039	247	1	3	3	LS
54039	247	2	.	.	.
54039	248	1	Parsley	Parsley	NNP
54039	248	2	and	and	CC
54039	248	3	Butter	Butter	NNP
54039	248	4	Sauce	Sauce	NNP
54039	248	5	.	.	.
54039	249	1	Pick	pick	VB
54039	249	2	some	some	DT
54039	249	3	parsley	parsley	NN
54039	249	4	in	in	IN
54039	249	5	neat	neat	JJ
54039	249	6	bunches	bunches	NNP
54039	249	7	,	,	,
54039	249	8	wash	wash	NNP
54039	249	9	and	and	CC
54039	249	10	clear	clear	JJ
54039	249	11	of	of	IN
54039	249	12	grit	grit	NN
54039	249	13	,	,	,
54039	249	14	dry	dry	JJ
54039	249	15	thoroughly	thoroughly	RB
54039	249	16	in	in	IN
54039	249	17	a	a	DT
54039	249	18	cloth	cloth	NN
54039	249	19	,	,	,
54039	249	20	chop	chop	NNP
54039	249	21	_	_	NNP
54039	249	22	very	very	RB
54039	249	23	_	_	NNP
54039	249	24	fine	fine	NN
54039	249	25	,	,	,
54039	249	26	and	and	CC
54039	249	27	add	add	VB
54039	249	28	about	about	RB
54039	249	29	two	two	CD
54039	249	30	tablespoons	tablespoon	NNS
54039	249	31	to	to	IN
54039	249	32	the	the	DT
54039	249	33	sauce	sauce	NN
54039	249	34	No	no	NN
54039	249	35	.	.	.
54039	250	1	1	1	LS
54039	250	2	.	.	.
54039	251	1	Let	let	VB
54039	251	2	it	-PRON-	PRP
54039	251	3	simmer	simmer	VB
54039	251	4	very	very	RB
54039	251	5	gently	gently	RB
54039	251	6	for	for	IN
54039	251	7	a	a	DT
54039	251	8	few	few	JJ
54039	251	9	minutes	minute	NNS
54039	251	10	till	till	IN
54039	251	11	the	the	DT
54039	251	12	parsley	parsley	NN
54039	251	13	is	be	VBZ
54039	251	14	cooked	cook	VBN
54039	251	15	;	;	:
54039	251	16	stir	stir	NNP
54039	251	17	occasionally	occasionally	RB
54039	251	18	,	,	,
54039	251	19	that	that	IN
54039	251	20	it	-PRON-	PRP
54039	251	21	does	do	VBZ
54039	251	22	not	not	RB
54039	251	23	burn	burn	VB
54039	251	24	or	or	CC
54039	251	25	get	get	VB
54039	251	26	lumpy	lumpy	JJ
54039	251	27	.	.	.
54039	252	1	4	4	LS
54039	252	2	.	.	.
54039	253	1	Egg	Egg	NNP
54039	253	2	Sauce	Sauce	NNP
54039	253	3	.	.	.
54039	254	1	Boil	Boil	NNP
54039	254	2	two	two	CD
54039	254	3	eggs	egg	NNS
54039	254	4	for	for	IN
54039	254	5	ten	ten	CD
54039	254	6	minutes	minute	NNS
54039	254	7	,	,	,
54039	254	8	then	then	RB
54039	254	9	throw	throw	VB
54039	254	10	them	-PRON-	PRP
54039	254	11	in	in	IN
54039	254	12	cold	cold	JJ
54039	254	13	water	water	NN
54039	254	14	;	;	:
54039	254	15	shell	shell	NN
54039	254	16	and	and	CC
54039	254	17	chop	chop	NNP
54039	254	18	fine	fine	RB
54039	254	19	;	;	:
54039	254	20	add	add	VB
54039	254	21	to	to	TO
54039	254	22	sauce	sauce	VB
54039	254	23	No	no	NN
54039	254	24	.	.	.
54039	255	1	1	1	LS
54039	255	2	.	.	.
54039	256	1	A	a	DT
54039	256	2	little	little	JJ
54039	256	3	Nepaul	Nepaul	NNP
54039	256	4	pepper	pepper	NN
54039	256	5	is	be	VBZ
54039	256	6	an	an	DT
54039	256	7	improvement	improvement	NN
54039	256	8	.	.	.
54039	257	1	5	5	CD
54039	257	2	.	.	.
54039	258	1	Sauce	Sauce	NNP
54039	258	2	Piquant	Piquant	NNP
54039	258	3	.	.	.
54039	259	1	Cut	cut	VB
54039	259	2	up	up	RP
54039	259	3	a	a	DT
54039	259	4	small	small	JJ
54039	259	5	onion	onion	NN
54039	259	6	,	,	,
54039	259	7	chop	chop	VB
54039	259	8	two	two	CD
54039	259	9	beads	bead	NNS
54039	259	10	of	of	IN
54039	259	11	garlic	garlic	NN
54039	259	12	,	,	,
54039	259	13	and	and	CC
54039	259	14	fry	fry	VB
54039	259	15	in	in	IN
54039	259	16	two	two	CD
54039	259	17	ounces	ounce	NNS
54039	259	18	of	of	IN
54039	259	19	butter	butter	NN
54039	259	20	with	with	IN
54039	259	21	twelve	twelve	CD
54039	259	22	cloves	clove	NNS
54039	259	23	,	,	,
54039	259	24	twelve	twelve	CD
54039	259	25	peppercorns	peppercorn	NNS
54039	259	26	,	,	,
54039	259	27	and	and	CC
54039	259	28	three	three	CD
54039	259	29	bay	bay	NN
54039	259	30	-	-	HYPH
54039	259	31	leaves	leave	NNS
54039	259	32	.	.	.
54039	260	1	Add	add	VB
54039	260	2	half	half	PDT
54039	260	3	a	a	DT
54039	260	4	pint	pint	NN
54039	260	5	of	of	IN
54039	260	6	milk	milk	NN
54039	260	7	.	.	.
54039	261	1	Let	let	VB
54039	261	2	it	-PRON-	PRP
54039	261	3	slowly	slowly	RB
54039	261	4	come	come	VB
54039	261	5	to	to	IN
54039	261	6	the	the	DT
54039	261	7	boil	boil	NN
54039	261	8	.	.	.
54039	262	1	Have	have	VBP
54039	262	2	ready	ready	JJ
54039	262	3	one	one	CD
54039	262	4	tablespoon	tablespoon	NN
54039	262	5	of	of	IN
54039	262	6	flour	flour	NN
54039	262	7	mixed	mix	VBN
54039	262	8	smooth	smooth	JJ
54039	262	9	with	with	IN
54039	262	10	a	a	DT
54039	262	11	little	little	JJ
54039	262	12	cold	cold	JJ
54039	262	13	milk	milk	NN
54039	262	14	,	,	,
54039	262	15	stir	stir	VB
54039	262	16	into	into	IN
54039	262	17	the	the	DT
54039	262	18	boiling	boiling	NN
54039	262	19	milk	milk	NN
54039	262	20	,	,	,
54039	262	21	strain	strain	VB
54039	262	22	,	,	,
54039	262	23	let	let	VB
54039	262	24	it	-PRON-	PRP
54039	262	25	cool	cool	VB
54039	262	26	a	a	DT
54039	262	27	little	little	JJ
54039	262	28	;	;	:
54039	262	29	now	now	RB
54039	262	30	add	add	VB
54039	262	31	the	the	DT
54039	262	32	yolk	yolk	NN
54039	262	33	of	of	IN
54039	262	34	an	an	DT
54039	262	35	egg	egg	NN
54039	262	36	well	well	UH
54039	262	37	beaten	beat	VBN
54039	262	38	,	,	,
54039	262	39	a	a	DT
54039	262	40	little	little	JJ
54039	262	41	Nepaul	Nepaul	NNP
54039	262	42	pepper	pepper	NN
54039	262	43	and	and	CC
54039	262	44	salt	salt	NN
54039	262	45	to	to	IN
54039	262	46	taste	taste	NN
54039	262	47	.	.	.
54039	263	1	And	and	CC
54039	263	2	lastly	lastly	RB
54039	263	3	,	,	,
54039	263	4	chop	chop	VB
54039	263	5	up	up	RP
54039	263	6	some	some	DT
54039	263	7	tarragon	tarragon	NN
54039	263	8	and	and	CC
54039	263	9	a	a	DT
54039	263	10	little	little	JJ
54039	263	11	chervil	chervil	NN
54039	263	12	that	that	WDT
54039	263	13	has	have	VBZ
54039	263	14	been	be	VBN
54039	263	15	soaked	soak	VBN
54039	263	16	in	in	IN
54039	263	17	vinegar	vinegar	NN
54039	263	18	for	for	IN
54039	263	19	a	a	DT
54039	263	20	week	week	NN
54039	263	21	previously	previously	RB
54039	263	22	.	.	.
54039	264	1	Add	add	VB
54039	264	2	this	this	DT
54039	264	3	_	_	NNP
54039	264	4	very	very	RB
54039	264	5	_	_	NN
54039	264	6	carefully	carefully	RB
54039	264	7	,	,	,
54039	264	8	a	a	DT
54039	264	9	little	little	JJ
54039	264	10	at	at	IN
54039	264	11	a	a	DT
54039	264	12	time	time	NN
54039	264	13	,	,	,
54039	264	14	so	so	IN
54039	264	15	that	that	IN
54039	264	16	the	the	DT
54039	264	17	sauce	sauce	NN
54039	264	18	does	do	VBZ
54039	264	19	not	not	RB
54039	264	20	curdle	curdle	VB
54039	264	21	.	.	.
54039	265	1	This	this	DT
54039	265	2	sauce	sauce	NN
54039	265	3	is	be	VBZ
54039	265	4	a	a	DT
54039	265	5	great	great	JJ
54039	265	6	favourite	favourite	NN
54039	265	7	.	.	.
54039	266	1	6	6	CD
54039	266	2	.	.	.
54039	267	1	Bread	Bread	NNP
54039	267	2	Sauce	Sauce	NNP
54039	267	3	.	.	.
54039	268	1	Boil	Boil	NNP
54039	268	2	a	a	DT
54039	268	3	small	small	JJ
54039	268	4	onion	onion	NN
54039	268	5	till	till	IN
54039	268	6	very	very	RB
54039	268	7	tender	tender	NN
54039	268	8	,	,	,
54039	268	9	pass	pass	VB
54039	268	10	it	-PRON-	PRP
54039	268	11	through	through	IN
54039	268	12	a	a	DT
54039	268	13	sieve	sieve	NN
54039	268	14	;	;	:
54039	268	15	add	add	VB
54039	268	16	to	to	IN
54039	268	17	it	-PRON-	PRP
54039	268	18	half	half	PDT
54039	268	19	a	a	DT
54039	268	20	pint	pint	NN
54039	268	21	of	of	IN
54039	268	22	milk	milk	NN
54039	268	23	,	,	,
54039	268	24	two	two	CD
54039	268	25	tablespoons	tablespoon	NNS
54039	268	26	of	of	IN
54039	268	27	bread	bread	NN
54039	268	28	crumbs	crumb	NNS
54039	268	29	passed	pass	VBD
54039	268	30	through	through	IN
54039	268	31	a	a	DT
54039	268	32	sieve	sieve	NN
54039	268	33	,	,	,
54039	268	34	two	two	CD
54039	268	35	ounces	ounce	NNS
54039	268	36	of	of	IN
54039	268	37	butter	butter	NN
54039	268	38	,	,	,
54039	268	39	a	a	DT
54039	268	40	few	few	JJ
54039	268	41	peppercorns	peppercorn	NNS
54039	268	42	,	,	,
54039	268	43	and	and	CC
54039	268	44	salt	salt	NN
54039	268	45	to	to	IN
54039	268	46	taste	taste	NN
54039	268	47	.	.	.
54039	269	1	7	7	LS
54039	269	2	.	.	.
54039	270	1	Celery	Celery	NNP
54039	270	2	Sauce	sauce	NN
54039	270	3	.	.	.
54039	271	1	Cut	cut	VB
54039	271	2	up	up	RP
54039	271	3	the	the	DT
54039	271	4	white	white	JJ
54039	271	5	part	part	NN
54039	271	6	of	of	IN
54039	271	7	a	a	DT
54039	271	8	bead	bead	NN
54039	271	9	of	of	IN
54039	271	10	celery	celery	NN
54039	271	11	very	very	RB
54039	271	12	small	small	JJ
54039	271	13	.	.	.
54039	272	1	Boil	boil	VB
54039	272	2	in	in	IN
54039	272	3	just	just	RB
54039	272	4	enough	enough	JJ
54039	272	5	water	water	NN
54039	272	6	to	to	TO
54039	272	7	get	get	VB
54039	272	8	it	-PRON-	PRP
54039	272	9	quite	quite	RB
54039	272	10	soft	soft	JJ
54039	272	11	.	.	.
54039	273	1	Then	then	RB
54039	273	2	add	add	VB
54039	273	3	to	to	IN
54039	273	4	this	this	DT
54039	273	5	two	two	CD
54039	273	6	tablespoons	tablespoon	NNS
54039	273	7	of	of	IN
54039	273	8	cream	cream	NN
54039	273	9	,	,	,
54039	273	10	two	two	CD
54039	273	11	ounces	ounce	NNS
54039	273	12	of	of	IN
54039	273	13	butter	butter	NN
54039	273	14	,	,	,
54039	273	15	and	and	CC
54039	273	16	a	a	DT
54039	273	17	little	little	JJ
54039	273	18	flour	flour	NN
54039	273	19	mixed	mix	VBN
54039	273	20	smooth	smooth	JJ
54039	273	21	in	in	IN
54039	273	22	some	some	DT
54039	273	23	cold	cold	JJ
54039	273	24	milk	milk	NN
54039	273	25	,	,	,
54039	273	26	just	just	RB
54039	273	27	to	to	TO
54039	273	28	thicken	thicken	VB
54039	273	29	it	-PRON-	PRP
54039	273	30	,	,	,
54039	273	31	salt	salt	NN
54039	273	32	to	to	IN
54039	273	33	taste	taste	NN
54039	273	34	.	.	.
54039	274	1	Some	some	DT
54039	274	2	like	like	VBP
54039	274	3	a	a	DT
54039	274	4	little	little	JJ
54039	274	5	grated	grated	JJ
54039	274	6	lemon	lemon	NN
54039	274	7	peel	peel	NN
54039	274	8	and	and	CC
54039	274	9	nutmeg	nutmeg	NNS
54039	274	10	.	.	.
54039	275	1	8	8	LS
54039	275	2	.	.	.
54039	276	1	Oyster	Oyster	NNP
54039	276	2	Sauce	Sauce	NNP
54039	276	3	.	.	.
54039	277	1	Chop	chop	VB
54039	277	2	up	up	RP
54039	277	3	half	half	PDT
54039	277	4	a	a	DT
54039	277	5	dozen	dozen	NN
54039	277	6	oysters	oyster	NNS
54039	277	7	and	and	CC
54039	277	8	mix	mix	VB
54039	277	9	them	-PRON-	PRP
54039	277	10	with	with	IN
54039	277	11	their	-PRON-	PRP$
54039	277	12	liquor	liquor	NN
54039	277	13	with	with	IN
54039	277	14	sauce	sauce	NN
54039	277	15	No	no	NN
54039	277	16	.	.	.
54039	278	1	1	1	LS
54039	278	2	-	-	HYPH
54039	278	3	-a	-a	NN
54039	278	4	little	little	JJ
54039	278	5	grated	grate	VBN
54039	278	6	nutmeg	nutmeg	NN
54039	278	7	and	and	CC
54039	278	8	lemon	lemon	NN
54039	278	9	peel	peel	NN
54039	278	10	added	add	VBD
54039	278	11	.	.	.
54039	279	1	9	9	CD
54039	279	2	.	.	.
54039	280	1	Shrimp	Shrimp	NNP
54039	280	2	Sauce	Sauce	NNP
54039	280	3	.	.	.
54039	281	1	Pick	pick	VB
54039	281	2	and	and	CC
54039	281	3	clean	clean	VB
54039	281	4	one	one	CD
54039	281	5	pint	pint	NN
54039	281	6	of	of	IN
54039	281	7	pink	pink	JJ
54039	281	8	shrimps	shrimp	NNS
54039	281	9	.	.	.
54039	282	1	Mix	mix	VB
54039	282	2	them	-PRON-	PRP
54039	282	3	with	with	IN
54039	282	4	sauce	sauce	NN
54039	282	5	No	no	NN
54039	282	6	.	.	.
54039	283	1	1	1	LS
54039	283	2	.	.	.
54039	284	1	10	10	CD
54039	284	2	.	.	.
54039	285	1	Lemon	Lemon	NNP
54039	285	2	Sauce	Sauce	NNP
54039	285	3	.	.	.
54039	286	1	Sauce	sauce	NN
54039	286	2	No	no	NN
54039	286	3	.	.	.
54039	287	1	1	1	LS
54039	287	2	.	.	.
54039	288	1	When	when	WRB
54039	288	2	a	a	DT
54039	288	3	little	little	JJ
54039	288	4	cool	cool	JJ
54039	288	5	,	,	,
54039	288	6	add	add	VB
54039	288	7	the	the	DT
54039	288	8	yolk	yolk	NN
54039	288	9	of	of	IN
54039	288	10	an	an	DT
54039	288	11	egg	egg	NN
54039	288	12	well	well	UH
54039	288	13	beaten	beat	VBN
54039	288	14	,	,	,
54039	288	15	the	the	DT
54039	288	16	rind	rind	NN
54039	288	17	of	of	IN
54039	288	18	half	half	PDT
54039	288	19	a	a	DT
54039	288	20	lemon	lemon	NN
54039	288	21	grated	grate	VBN
54039	288	22	,	,	,
54039	288	23	a	a	DT
54039	288	24	pinch	pinch	NN
54039	288	25	of	of	IN
54039	288	26	Nepaul	Nepaul	NNP
54039	288	27	pepper	pepper	NN
54039	288	28	and	and	CC
54039	288	29	nutmeg	nutmeg	NN
54039	288	30	.	.	.
54039	289	1	11	11	CD
54039	289	2	.	.	.
54039	290	1	Anchovy	Anchovy	NNP
54039	290	2	and	and	CC
54039	290	3	Butter	Butter	NNP
54039	290	4	Sauce	Sauce	NNP
54039	290	5	.	.	.
54039	291	1	Sauce	sauce	NN
54039	291	2	No	no	NN
54039	291	3	.	.	.
54039	292	1	1	1	LS
54039	292	2	,	,	,
54039	292	3	with	with	IN
54039	292	4	the	the	DT
54039	292	5	addition	addition	NN
54039	292	6	of	of	IN
54039	292	7	enough	enough	JJ
54039	292	8	Anchovy	Anchovy	NNP
54039	292	9	sauce	sauce	NN
54039	292	10	to	to	TO
54039	292	11	flavour	flavour	VB
54039	292	12	nicely	nicely	RB
54039	292	13	,	,	,
54039	292	14	and	and	CC
54039	292	15	a	a	DT
54039	292	16	pinch	pinch	NN
54039	292	17	of	of	IN
54039	292	18	Nepaul	Nepaul	NNP
54039	292	19	pepper	pepper	NN
54039	292	20	.	.	.
54039	293	1	12	12	CD
54039	293	2	.	.	.
54039	294	1	Jerusalem	Jerusalem	NNP
54039	294	2	Artichoke	Artichoke	NNP
54039	294	3	Sauce	Sauce	NNP
54039	294	4	.	.	.
54039	295	1	Sauce	sauce	NN
54039	295	2	No	no	NN
54039	295	3	.	.	.
54039	296	1	1	1	LS
54039	296	2	,	,	,
54039	296	3	with	with	IN
54039	296	4	half	half	PDT
54039	296	5	a	a	DT
54039	296	6	pound	pound	NN
54039	296	7	of	of	IN
54039	296	8	artichokes	artichoke	NNS
54039	296	9	boiled	boil	VBN
54039	296	10	till	till	IN
54039	296	11	tender	tender	NN
54039	296	12	and	and	CC
54039	296	13	passed	pass	VBD
54039	296	14	through	through	IN
54039	296	15	a	a	DT
54039	296	16	sieve	sieve	NN
54039	296	17	,	,	,
54039	296	18	added	add	VBN
54039	296	19	to	to	IN
54039	296	20	it	-PRON-	PRP
54039	296	21	a	a	DT
54039	296	22	good	good	JJ
54039	296	23	pinch	pinch	NN
54039	296	24	of	of	IN
54039	296	25	Nepaul	Nepaul	NNP
54039	296	26	pepper	pepper	NN
54039	296	27	.	.	.
54039	297	1	13	13	CD
54039	297	2	.	.	.
54039	298	1	Brown	Brown	NNP
54039	298	2	Onion	Onion	NNP
54039	298	3	Sauce	Sauce	NNP
54039	298	4	.	.	.
54039	299	1	Chop	chop	VB
54039	299	2	up	up	RP
54039	299	3	an	an	DT
54039	299	4	onion	onion	NN
54039	299	5	very	very	RB
54039	299	6	small	small	JJ
54039	299	7	,	,	,
54039	299	8	also	also	RB
54039	299	9	one	one	CD
54039	299	10	bead	bead	NN
54039	299	11	of	of	IN
54039	299	12	garlic	garlic	NN
54039	299	13	.	.	.
54039	300	1	Fry	fry	PRP
54039	300	2	these	these	DT
54039	300	3	in	in	IN
54039	300	4	three	three	CD
54039	300	5	ounces	ounce	NNS
54039	300	6	of	of	IN
54039	300	7	butter	butter	NN
54039	300	8	,	,	,
54039	300	9	with	with	IN
54039	300	10	one	one	CD
54039	300	11	tablespoon	tablespoon	NN
54039	300	12	of	of	IN
54039	300	13	flour	flour	NN
54039	300	14	,	,	,
54039	300	15	till	till	IN
54039	300	16	it	-PRON-	PRP
54039	300	17	is	be	VBZ
54039	300	18	quite	quite	RB
54039	300	19	brown	brown	JJ
54039	300	20	.	.	.
54039	301	1	Add	add	VB
54039	301	2	half	half	PDT
54039	301	3	a	a	DT
54039	301	4	pint	pint	NN
54039	301	5	of	of	IN
54039	301	6	water	water	NN
54039	301	7	,	,	,
54039	301	8	stir	stir	VB
54039	301	9	,	,	,
54039	301	10	and	and	CC
54039	301	11	boil	boil	VB
54039	301	12	it	-PRON-	PRP
54039	301	13	up	up	RP
54039	301	14	for	for	IN
54039	301	15	about	about	RB
54039	301	16	ten	ten	CD
54039	301	17	or	or	CC
54039	301	18	fifteen	fifteen	CD
54039	301	19	minutes	minute	NNS
54039	301	20	.	.	.
54039	302	1	Strain	strain	VB
54039	302	2	,	,	,
54039	302	3	and	and	CC
54039	302	4	add	add	VB
54039	302	5	pepper	pepper	NN
54039	302	6	and	and	CC
54039	302	7	salt	salt	NN
54039	302	8	to	to	IN
54039	302	9	taste	taste	NN
54039	302	10	,	,	,
54039	302	11	and	and	CC
54039	302	12	a	a	DT
54039	302	13	little	little	JJ
54039	302	14	mushroom	mushroom	NN
54039	302	15	ketchup	ketchup	NN
54039	302	16	.	.	.
54039	303	1	14	14	CD
54039	303	2	.	.	.
54039	304	1	Piquant	Piquant	NNP
54039	304	2	Brown	Brown	NNP
54039	304	3	Sauce	Sauce	NNP
54039	304	4	.	.	.
54039	305	1	Cut	cut	VB
54039	305	2	up	up	RP
54039	305	3	an	an	DT
54039	305	4	onion	onion	NN
54039	305	5	into	into	IN
54039	305	6	rings	ring	NNS
54039	305	7	;	;	:
54039	305	8	chop	chop	VB
54039	305	9	up	up	RP
54039	305	10	two	two	CD
54039	305	11	beads	bead	NNS
54039	305	12	of	of	IN
54039	305	13	garlic	garlic	NN
54039	305	14	.	.	.
54039	306	1	Fry	fry	PRP
54039	306	2	these	these	DT
54039	306	3	in	in	IN
54039	306	4	three	three	CD
54039	306	5	ounces	ounce	NNS
54039	306	6	of	of	IN
54039	306	7	butter	butter	NN
54039	306	8	and	and	CC
54039	306	9	a	a	DT
54039	306	10	tablespoon	tablespoon	NN
54039	306	11	of	of	IN
54039	306	12	flour	flour	NN
54039	306	13	till	till	IN
54039	306	14	quite	quite	RB
54039	306	15	brown	brown	JJ
54039	306	16	.	.	.
54039	307	1	Add	add	VB
54039	307	2	rather	rather	RB
54039	307	3	less	less	JJR
54039	307	4	than	than	IN
54039	307	5	half	half	PDT
54039	307	6	a	a	DT
54039	307	7	pint	pint	NN
54039	307	8	of	of	IN
54039	307	9	water	water	NN
54039	307	10	,	,	,
54039	307	11	two	two	CD
54039	307	12	tablespoons	tablespoon	NNS
54039	307	13	of	of	IN
54039	307	14	vinegar	vinegar	NN
54039	307	15	,	,	,
54039	307	16	one	one	CD
54039	307	17	tablespoon	tablespoon	NN
54039	307	18	of	of	IN
54039	307	19	tarragon	tarragon	NNP
54039	307	20	vinegar	vinegar	NNP
54039	307	21	,	,	,
54039	307	22	one	one	CD
54039	307	23	tablespoon	tablespoon	NN
54039	307	24	of	of	IN
54039	307	25	chervil	chervil	NN
54039	307	26	,	,	,
54039	307	27	one	one	CD
54039	307	28	tablespoon	tablespoon	NN
54039	307	29	of	of	IN
54039	307	30	clove	clove	NN
54039	307	31	,	,	,
54039	307	32	salt	salt	NN
54039	307	33	to	to	IN
54039	307	34	taste	taste	NN
54039	307	35	,	,	,
54039	307	36	and	and	CC
54039	307	37	a	a	DT
54039	307	38	pinch	pinch	NN
54039	307	39	of	of	IN
54039	307	40	Nepaul	Nepaul	NNP
54039	307	41	pepper	pepper	NN
54039	307	42	.	.	.
54039	308	1	Strain	strain	VB
54039	308	2	and	and	CC
54039	308	3	serve	serve	VB
54039	308	4	.	.	.
54039	309	1	15	15	CD
54039	309	2	.	.	.
54039	310	1	Tomato	Tomato	NNP
54039	310	2	Sauce	Sauce	NNP
54039	310	3	.	.	.
54039	311	1	Cut	cut	VB
54039	311	2	up	up	RP
54039	311	3	a	a	DT
54039	311	4	small	small	JJ
54039	311	5	onion	onion	NN
54039	311	6	into	into	IN
54039	311	7	thin	thin	JJ
54039	311	8	rings	ring	NNS
54039	311	9	,	,	,
54039	311	10	chop	chop	VB
54039	311	11	a	a	DT
54039	311	12	bead	bead	NN
54039	311	13	of	of	IN
54039	311	14	garlic	garlic	NN
54039	311	15	,	,	,
54039	311	16	and	and	CC
54039	311	17	fry	fry	VB
54039	311	18	in	in	IN
54039	311	19	two	two	CD
54039	311	20	ounces	ounce	NNS
54039	311	21	of	of	IN
54039	311	22	butter	butter	NN
54039	311	23	a	a	DT
54039	311	24	pale	pale	JJ
54039	311	25	yellow	yellow	NN
54039	311	26	.	.	.
54039	312	1	Cut	cut	VB
54039	312	2	up	up	RP
54039	312	3	three	three	CD
54039	312	4	good	good	JJ
54039	312	5	-	-	HYPH
54039	312	6	sized	sized	JJ
54039	312	7	tomatoes	tomato	NNS
54039	312	8	,	,	,
54039	312	9	and	and	CC
54039	312	10	let	let	VB
54039	312	11	it	-PRON-	PRP
54039	312	12	all	all	DT
54039	312	13	simmer	simmer	VB
54039	312	14	together	together	RB
54039	312	15	till	till	IN
54039	312	16	quite	quite	RB
54039	312	17	soft	soft	JJ
54039	312	18	.	.	.
54039	313	1	Pass	pass	VB
54039	313	2	it	-PRON-	PRP
54039	313	3	all	all	DT
54039	313	4	through	through	IN
54039	313	5	a	a	DT
54039	313	6	fine	fine	JJ
54039	313	7	wire	wire	NN
54039	313	8	sieve	sieve	NN
54039	313	9	.	.	.
54039	314	1	Add	add	VB
54039	314	2	enough	enough	JJ
54039	314	3	water	water	NN
54039	314	4	to	to	TO
54039	314	5	make	make	VB
54039	314	6	half	half	PDT
54039	314	7	a	a	DT
54039	314	8	pint	pint	NN
54039	314	9	of	of	IN
54039	314	10	sauce	sauce	NN
54039	314	11	.	.	.
54039	315	1	Thicken	Thicken	VBN
54039	315	2	with	with	IN
54039	315	3	a	a	DT
54039	315	4	little	little	JJ
54039	315	5	butter	butter	NN
54039	315	6	rolled	roll	VBN
54039	315	7	in	in	IN
54039	315	8	flour	flour	NN
54039	315	9	.	.	.
54039	316	1	Salt	salt	NN
54039	316	2	to	to	TO
54039	316	3	taste	taste	NN
54039	316	4	and	and	CC
54039	316	5	a	a	DT
54039	316	6	few	few	JJ
54039	316	7	drops	drop	NNS
54039	316	8	of	of	IN
54039	316	9	tarragon	tarragon	NNP
54039	316	10	vinegar	vinegar	NNP
54039	316	11	.	.	.
54039	317	1	16	16	CD
54039	317	2	.	.	.
54039	318	1	Mushroom	Mushroom	NNP
54039	318	2	Sauce	Sauce	NNP
54039	318	3	.	.	.
54039	319	1	Cut	cut	VB
54039	319	2	up	up	RP
54039	319	3	a	a	DT
54039	319	4	very	very	RB
54039	319	5	small	small	JJ
54039	319	6	onion	onion	NN
54039	319	7	,	,	,
54039	319	8	chop	chop	VB
54039	319	9	one	one	CD
54039	319	10	bead	bead	NN
54039	319	11	of	of	IN
54039	319	12	garlic	garlic	NN
54039	319	13	,	,	,
54039	319	14	and	and	CC
54039	319	15	fry	fry	VB
54039	319	16	in	in	IN
54039	319	17	three	three	CD
54039	319	18	ounces	ounce	NNS
54039	319	19	of	of	IN
54039	319	20	butter	butter	NN
54039	319	21	,	,	,
54039	319	22	to	to	TO
54039	319	23	which	which	WDT
54039	319	24	add	add	VB
54039	319	25	a	a	DT
54039	319	26	tablespoon	tablespoon	NN
54039	319	27	of	of	IN
54039	319	28	flour	flour	NN
54039	319	29	.	.	.
54039	320	1	Fry	fry	NN
54039	320	2	till	till	IN
54039	320	3	brown	brown	NNP
54039	320	4	.	.	.
54039	321	1	Add	add	VB
54039	321	2	half	half	PDT
54039	321	3	a	a	DT
54039	321	4	pint	pint	NN
54039	321	5	of	of	IN
54039	321	6	water	water	NN
54039	321	7	,	,	,
54039	321	8	stir	stir	VB
54039	321	9	,	,	,
54039	321	10	and	and	CC
54039	321	11	let	let	VB
54039	321	12	it	-PRON-	PRP
54039	321	13	thicken	thicken	VB
54039	321	14	.	.	.
54039	322	1	Strain	strain	VB
54039	322	2	.	.	.
54039	323	1	Add	add	VB
54039	323	2	salt	salt	NN
54039	323	3	and	and	CC
54039	323	4	Nepaul	Nepaul	NNP
54039	323	5	pepper	pepper	NN
54039	323	6	to	to	TO
54039	323	7	taste	taste	NN
54039	323	8	,	,	,
54039	323	9	and	and	CC
54039	323	10	about	about	RB
54039	323	11	six	six	CD
54039	323	12	good	good	RB
54039	323	13	-	-	HYPH
54039	323	14	sized	sized	JJ
54039	323	15	mushrooms	mushroom	NNS
54039	323	16	that	that	WDT
54039	323	17	have	have	VBP
54039	323	18	been	be	VBN
54039	323	19	peeled	peel	VBN
54039	323	20	and	and	CC
54039	323	21	picked	pick	VBN
54039	323	22	and	and	CC
54039	323	23	chopped	chop	VBN
54039	323	24	.	.	.
54039	324	1	Let	let	VB
54039	324	2	it	-PRON-	PRP
54039	324	3	simmer	simmer	VB
54039	324	4	for	for	IN
54039	324	5	about	about	RB
54039	324	6	ten	ten	CD
54039	324	7	minutes	minute	NNS
54039	324	8	very	very	RB
54039	324	9	gently	gently	RB
54039	324	10	,	,	,
54039	324	11	and	and	CC
54039	324	12	just	just	RB
54039	324	13	before	before	IN
54039	324	14	serving	serve	VBG
54039	324	15	add	add	VB
54039	324	16	a	a	DT
54039	324	17	tablespoon	tablespoon	NN
54039	324	18	of	of	IN
54039	324	19	mushroom	mushroom	NN
54039	324	20	ketchup	ketchup	NN
54039	324	21	and	and	CC
54039	324	22	a	a	DT
54039	324	23	squeeze	squeeze	NN
54039	324	24	of	of	IN
54039	324	25	lemon	lemon	NN
54039	324	26	.	.	.
54039	325	1	17	17	CD
54039	325	2	.	.	.
54039	326	1	Brown	Brown	NNP
54039	326	2	Lemon	Lemon	NNP
54039	326	3	.	.	.
54039	327	1	Cut	cut	VB
54039	327	2	up	up	RP
54039	327	3	an	an	DT
54039	327	4	onion	onion	NN
54039	327	5	into	into	IN
54039	327	6	rings	ring	NNS
54039	327	7	;	;	:
54039	327	8	chop	chop	VB
54039	327	9	up	up	RP
54039	327	10	two	two	CD
54039	327	11	beads	bead	NNS
54039	327	12	of	of	IN
54039	327	13	garlic	garlic	NN
54039	327	14	.	.	.
54039	328	1	Fry	fry	NN
54039	328	2	in	in	IN
54039	328	3	three	three	CD
54039	328	4	ounces	ounce	NNS
54039	328	5	of	of	IN
54039	328	6	butter	butter	NN
54039	328	7	,	,	,
54039	328	8	with	with	IN
54039	328	9	one	one	CD
54039	328	10	tablespoon	tablespoon	NN
54039	328	11	of	of	IN
54039	328	12	flour	flour	NN
54039	328	13	,	,	,
54039	328	14	a	a	DT
54039	328	15	nice	nice	JJ
54039	328	16	brown	brown	NN
54039	328	17	.	.	.
54039	329	1	Add	add	VB
54039	329	2	half	half	PDT
54039	329	3	a	a	DT
54039	329	4	pint	pint	NN
54039	329	5	of	of	IN
54039	329	6	water	water	NN
54039	329	7	,	,	,
54039	329	8	let	let	VB
54039	329	9	it	-PRON-	PRP
54039	329	10	thicken	thicken	VB
54039	329	11	,	,	,
54039	329	12	and	and	CC
54039	329	13	then	then	RB
54039	329	14	strain	strain	VB
54039	329	15	it	-PRON-	PRP
54039	329	16	.	.	.
54039	330	1	Add	add	VB
54039	330	2	the	the	DT
54039	330	3	grated	grate	VBN
54039	330	4	peel	peel	NN
54039	330	5	of	of	IN
54039	330	6	half	half	PDT
54039	330	7	a	a	DT
54039	330	8	lemon	lemon	NN
54039	330	9	,	,	,
54039	330	10	the	the	DT
54039	330	11	juice	juice	NN
54039	330	12	of	of	IN
54039	330	13	a	a	DT
54039	330	14	whole	whole	JJ
54039	330	15	one	one	NN
54039	330	16	,	,	,
54039	330	17	and	and	CC
54039	330	18	salt	salt	NN
54039	330	19	and	and	CC
54039	330	20	Nepaul	Nepaul	NNP
54039	330	21	pepper	pepper	NN
54039	330	22	to	to	IN
54039	330	23	taste	taste	NN
54039	330	24	.	.	.
54039	331	1	18	18	CD
54039	331	2	.	.	.
54039	332	1	Brown	Brown	NNP
54039	332	2	Parsley	Parsley	NNP
54039	332	3	.	.	.
54039	333	1	Cut	cut	VB
54039	333	2	up	up	RP
54039	333	3	an	an	DT
54039	333	4	onion	onion	NN
54039	333	5	into	into	IN
54039	333	6	thin	thin	JJ
54039	333	7	rings	ring	NNS
54039	333	8	,	,	,
54039	333	9	chop	chop	VB
54039	333	10	two	two	CD
54039	333	11	beads	bead	NNS
54039	333	12	of	of	IN
54039	333	13	garlic	garlic	NN
54039	333	14	,	,	,
54039	333	15	and	and	CC
54039	333	16	fry	fry	VB
54039	333	17	in	in	IN
54039	333	18	three	three	CD
54039	333	19	ounces	ounce	NNS
54039	333	20	of	of	IN
54039	333	21	butter	butter	NN
54039	333	22	,	,	,
54039	333	23	with	with	IN
54039	333	24	a	a	DT
54039	333	25	tablespoon	tablespoon	NN
54039	333	26	of	of	IN
54039	333	27	flour	flour	NN
54039	333	28	,	,	,
54039	333	29	till	till	IN
54039	333	30	quite	quite	RB
54039	333	31	brown	brown	JJ
54039	333	32	.	.	.
54039	334	1	Add	add	VB
54039	334	2	half	half	PDT
54039	334	3	a	a	DT
54039	334	4	pint	pint	NN
54039	334	5	of	of	IN
54039	334	6	water	water	NN
54039	334	7	,	,	,
54039	334	8	let	let	VB
54039	334	9	it	-PRON-	PRP
54039	334	10	thicken	thicken	VB
54039	334	11	,	,	,
54039	334	12	and	and	CC
54039	334	13	strain	strain	VB
54039	334	14	.	.	.
54039	335	1	Then	then	RB
54039	335	2	add	add	VB
54039	335	3	two	two	CD
54039	335	4	tablespoons	tablespoon	NNS
54039	335	5	of	of	IN
54039	335	6	finely	finely	RB
54039	335	7	chopped	chop	VBN
54039	335	8	green	green	JJ
54039	335	9	parsley	parsley	NN
54039	335	10	,	,	,
54039	335	11	salt	salt	NN
54039	335	12	and	and	CC
54039	335	13	Nepaul	Nepaul	NNP
54039	335	14	pepper	pepper	NN
54039	335	15	to	to	IN
54039	335	16	taste	taste	NN
54039	335	17	.	.	.
54039	336	1	19	19	CD
54039	336	2	.	.	.
54039	337	1	Cocoa	Cocoa	NNP
54039	337	2	-	-	HYPH
54039	337	3	nut	nut	NNP
54039	337	4	Sauce	Sauce	NNP
54039	337	5	.	.	.
54039	338	1	Cut	cut	VB
54039	338	2	up	up	RP
54039	338	3	an	an	DT
54039	338	4	onion	onion	NN
54039	338	5	into	into	IN
54039	338	6	thin	thin	JJ
54039	338	7	rings	ring	NNS
54039	338	8	,	,	,
54039	338	9	chop	chop	VB
54039	338	10	two	two	CD
54039	338	11	beads	bead	NNS
54039	338	12	of	of	IN
54039	338	13	garlic	garlic	NN
54039	338	14	,	,	,
54039	338	15	also	also	RB
54039	338	16	two	two	CD
54039	338	17	bay	bay	NN
54039	338	18	-	-	HYPH
54039	338	19	leaves	leave	NNS
54039	338	20	;	;	:
54039	338	21	fry	fry	VB
54039	338	22	these	these	DT
54039	338	23	in	in	IN
54039	338	24	three	three	CD
54039	338	25	ounces	ounce	NNS
54039	338	26	of	of	IN
54039	338	27	butter	butter	NN
54039	338	28	with	with	IN
54039	338	29	twelve	twelve	CD
54039	338	30	cloves	clove	NNS
54039	338	31	and	and	CC
54039	338	32	a	a	DT
54039	338	33	tablespoon	tablespoon	NN
54039	338	34	of	of	IN
54039	338	35	flour	flour	NN
54039	338	36	;	;	:
54039	338	37	let	let	VB
54039	338	38	it	-PRON-	PRP
54039	338	39	get	get	VB
54039	338	40	quite	quite	RB
54039	338	41	brown	brown	JJ
54039	338	42	.	.	.
54039	339	1	Add	add	VB
54039	339	2	the	the	DT
54039	339	3	milk	milk	NN
54039	339	4	of	of	IN
54039	339	5	a	a	DT
54039	339	6	cocoa	cocoa	NN
54039	339	7	-	-	HYPH
54039	339	8	nut	nut	NN
54039	339	9	and	and	CC
54039	339	10	enough	enough	JJ
54039	339	11	water	water	NN
54039	339	12	to	to	TO
54039	339	13	make	make	VB
54039	339	14	it	-PRON-	PRP
54039	339	15	half	half	PDT
54039	339	16	a	a	DT
54039	339	17	pint	pint	NN
54039	339	18	;	;	:
54039	339	19	let	let	VB
54039	339	20	it	-PRON-	PRP
54039	339	21	thicken	thicken	VB
54039	339	22	,	,	,
54039	339	23	and	and	CC
54039	339	24	strain	strain	VB
54039	339	25	,	,	,
54039	339	26	then	then	RB
54039	339	27	add	add	VB
54039	339	28	two	two	CD
54039	339	29	tablespoons	tablespoon	NNS
54039	339	30	of	of	IN
54039	339	31	scraped	scrape	VBN
54039	339	32	cocoa	cocoa	NN
54039	339	33	-	-	HYPH
54039	339	34	nuts	nut	NNS
54039	339	35	,	,	,
54039	339	36	salt	salt	NN
54039	339	37	and	and	CC
54039	339	38	Nepaul	Nepaul	NNP
54039	339	39	pepper	pepper	NN
54039	339	40	to	to	IN
54039	339	41	taste	taste	NN
54039	339	42	.	.	.
54039	340	1	This	this	DT
54039	340	2	is	be	VBZ
54039	340	3	very	very	RB
54039	340	4	good	good	JJ
54039	340	5	with	with	IN
54039	340	6	boiled	boil	VBN
54039	340	7	fish	fish	NN
54039	340	8	.	.	.
54039	341	1	20	20	CD
54039	341	2	.	.	.
54039	342	1	Beet	beet	NN
54039	342	2	-	-	HYPH
54039	342	3	root	root	NN
54039	342	4	Sauce	sauce	NN
54039	342	5	.	.	.
54039	343	1	Cut	cut	VB
54039	343	2	up	up	RP
54039	343	3	an	an	DT
54039	343	4	onion	onion	NN
54039	343	5	into	into	IN
54039	343	6	rings	ring	NNS
54039	343	7	,	,	,
54039	343	8	chop	chop	VB
54039	343	9	one	one	CD
54039	343	10	bead	bead	NN
54039	343	11	of	of	IN
54039	343	12	garlic	garlic	NN
54039	343	13	,	,	,
54039	343	14	fry	fry	NN
54039	343	15	in	in	IN
54039	343	16	three	three	CD
54039	343	17	ounces	ounce	NNS
54039	343	18	of	of	IN
54039	343	19	butter	butter	NN
54039	343	20	with	with	IN
54039	343	21	one	one	CD
54039	343	22	tablespoon	tablespoon	NN
54039	343	23	of	of	IN
54039	343	24	flour	flour	NN
54039	343	25	.	.	.
54039	344	1	Add	add	VB
54039	344	2	somewhat	somewhat	RB
54039	344	3	less	less	JJR
54039	344	4	than	than	IN
54039	344	5	half	half	PDT
54039	344	6	a	a	DT
54039	344	7	pint	pint	NN
54039	344	8	of	of	IN
54039	344	9	water	water	NN
54039	344	10	,	,	,
54039	344	11	two	two	CD
54039	344	12	tablespoons	tablespoon	NNS
54039	344	13	of	of	IN
54039	344	14	vinegar	vinegar	NN
54039	344	15	,	,	,
54039	344	16	one	one	CD
54039	344	17	of	of	IN
54039	344	18	tarragon	tarragon	NNP
54039	344	19	vinegar	vinegar	NNP
54039	344	20	,	,	,
54039	344	21	one	one	CD
54039	344	22	of	of	IN
54039	344	23	chervil	chervil	NN
54039	344	24	vinegar	vinegar	NN
54039	344	25	,	,	,
54039	344	26	one	one	CD
54039	344	27	teaspoon	teaspoon	NN
54039	344	28	of	of	IN
54039	344	29	Chili	Chili	NNP
54039	344	30	vinegar	vinegar	NN
54039	344	31	,	,	,
54039	344	32	and	and	CC
54039	344	33	salt	salt	NN
54039	344	34	to	to	IN
54039	344	35	taste	taste	NN
54039	344	36	.	.	.
54039	345	1	Strain	strain	VB
54039	345	2	,	,	,
54039	345	3	and	and	CC
54039	345	4	then	then	RB
54039	345	5	add	add	VB
54039	345	6	to	to	IN
54039	345	7	it	-PRON-	PRP
54039	345	8	a	a	DT
54039	345	9	small	small	JJ
54039	345	10	beet	beet	NN
54039	345	11	-	-	HYPH
54039	345	12	root	root	NN
54039	345	13	passed	pass	VBD
54039	345	14	through	through	IN
54039	345	15	a	a	DT
54039	345	16	wire	wire	NN
54039	345	17	sieve	sieve	NN
54039	345	18	.	.	.
54039	346	1	_	_	NNP
54039	346	2	FISH	FISH	NNP
54039	346	3	IN	in	IN
54039	346	4	VARIOUS	VARIOUS	NNP
54039	346	5	WAYS	WAYS	NNP
54039	346	6	.	.	.
54039	346	7	_	_	NNP
54039	346	8	I	-PRON-	PRP
54039	346	9	have	have	VBP
54039	346	10	not	not	RB
54039	346	11	given	give	VBN
54039	346	12	recipes	recipe	NNS
54039	346	13	for	for	IN
54039	346	14	plain	plain	JJ
54039	346	15	boiling	boiling	NN
54039	346	16	and	and	CC
54039	346	17	frying	frying	NN
54039	346	18	;	;	:
54039	346	19	most	most	JJS
54039	346	20	cooks	cook	NNS
54039	346	21	know	know	VBP
54039	346	22	how	how	WRB
54039	346	23	to	to	TO
54039	346	24	do	do	VB
54039	346	25	this	this	DT
54039	346	26	perfectly	perfectly	RB
54039	346	27	well	well	RB
54039	346	28	,	,	,
54039	346	29	and	and	CC
54039	346	30	it	-PRON-	PRP
54039	346	31	would	would	MD
54039	346	32	only	only	RB
54039	346	33	be	be	VB
54039	346	34	repeating	repeat	VBG
54039	346	35	what	what	WP
54039	346	36	is	be	VBZ
54039	346	37	in	in	IN
54039	346	38	other	other	JJ
54039	346	39	books	book	NNS
54039	346	40	.	.	.
54039	347	1	I	-PRON-	PRP
54039	347	2	will	will	MD
54039	347	3	only	only	RB
54039	347	4	add	add	VB
54039	347	5	that	that	IN
54039	347	6	most	most	JJS
54039	347	7	of	of	IN
54039	347	8	the	the	DT
54039	347	9	sauces	sauce	NNS
54039	347	10	poured	pour	VBD
54039	347	11	over	over	RP
54039	347	12	plain	plain	JJ
54039	347	13	boiled	boil	VBN
54039	347	14	fish	fish	NN
54039	347	15	seem	seem	VBP
54039	347	16	to	to	TO
54039	347	17	change	change	VB
54039	347	18	its	-PRON-	PRP$
54039	347	19	character	character	NN
54039	347	20	entirely	entirely	RB
54039	347	21	;	;	,
54039	347	22	for	for	IN
54039	347	23	instance	instance	NN
54039	347	24	,	,	,
54039	347	25	boiled	boil	VBN
54039	347	26	fillets	fillet	NNS
54039	347	27	of	of	IN
54039	347	28	skate	skate	NN
54039	347	29	smothered	smother	VBN
54039	347	30	in	in	IN
54039	347	31	onion	onion	NN
54039	347	32	sauce	sauce	NN
54039	347	33	taste	taste	NN
54039	347	34	very	very	RB
54039	347	35	much	much	RB
54039	347	36	like	like	IN
54039	347	37	white	white	JJ
54039	347	38	meat	meat	NN
54039	347	39	.	.	.
54039	348	1	Some	some	DT
54039	348	2	of	of	IN
54039	348	3	the	the	DT
54039	348	4	brown	brown	JJ
54039	348	5	sauces	sauce	NNS
54039	348	6	,	,	,
54039	348	7	too	too	RB
54039	348	8	,	,	,
54039	348	9	poured	pour	VBD
54039	348	10	over	over	RP
54039	348	11	good	good	JJ
54039	348	12	firm	firm	NN
54039	348	13	fleshed	flesh	VBN
54039	348	14	fish	fish	NN
54039	348	15	,	,	,
54039	348	16	seem	seem	VBP
54039	348	17	very	very	RB
54039	348	18	much	much	RB
54039	348	19	like	like	IN
54039	348	20	chicken	chicken	NN
54039	348	21	or	or	CC
54039	348	22	rabbit	rabbit	NN
54039	348	23	.	.	.
54039	349	1	I	-PRON-	PRP
54039	349	2	have	have	VBP
54039	349	3	put	put	VBN
54039	349	4	all	all	PDT
54039	349	5	the	the	DT
54039	349	6	fish	fish	NN
54039	349	7	recipes	recipe	NNS
54039	349	8	together	together	RB
54039	349	9	,	,	,
54039	349	10	both	both	CC
54039	349	11	those	those	DT
54039	349	12	suited	suited	JJ
54039	349	13	to	to	IN
54039	349	14	_	_	NNP
54039	349	15	entrées	entrées	NN
54039	349	16	_	_	NNP
54039	349	17	and	and	CC
54039	349	18	the	the	DT
54039	349	19	more	more	RBR
54039	349	20	substantial	substantial	JJ
54039	349	21	.	.	.
54039	350	1	I	-PRON-	PRP
54039	350	2	have	have	VBP
54039	350	3	done	do	VBN
54039	350	4	this	this	DT
54039	350	5	because	because	IN
54039	350	6	it	-PRON-	PRP
54039	350	7	is	be	VBZ
54039	350	8	rather	rather	RB
54039	350	9	a	a	DT
54039	350	10	difficult	difficult	JJ
54039	350	11	matter	matter	NN
54039	350	12	to	to	TO
54039	350	13	arrange	arrange	VB
54039	350	14	how	how	WRB
54039	350	15	the	the	DT
54039	350	16	different	different	JJ
54039	350	17	dishes	dish	NNS
54039	350	18	are	be	VBP
54039	350	19	to	to	TO
54039	350	20	be	be	VB
54039	350	21	served	serve	VBN
54039	350	22	.	.	.
54039	351	1	Some	some	DT
54039	351	2	are	be	VBP
54039	351	3	quite	quite	RB
54039	351	4	content	content	JJ
54039	351	5	with	with	IN
54039	351	6	an	an	DT
54039	351	7	_	_	NNP
54039	351	8	entrée	entrée	NN
54039	351	9	_	_	NNP
54039	351	10	after	after	IN
54039	351	11	the	the	DT
54039	351	12	soup	soup	NN
54039	351	13	;	;	:
54039	351	14	others	other	NNS
54039	351	15	want	want	VBP
54039	351	16	something	something	NN
54039	351	17	more	more	RBR
54039	351	18	substantial	substantial	JJ
54039	351	19	to	to	TO
54039	351	20	take	take	VB
54039	351	21	the	the	DT
54039	351	22	place	place	NN
54039	351	23	of	of	IN
54039	351	24	the	the	DT
54039	351	25	usual	usual	JJ
54039	351	26	joint	joint	NN
54039	351	27	;	;	:
54039	351	28	they	-PRON-	PRP
54039	351	29	can	can	MD
54039	351	30	,	,	,
54039	351	31	however	however	RB
54039	351	32	,	,	,
54039	351	33	have	have	VBP
54039	351	34	fish	fish	NN
54039	351	35	pies	pie	NNS
54039	351	36	,	,	,
54039	351	37	baked	baked	JJ
54039	351	38	fish	fish	NN
54039	351	39	,	,	,
54039	351	40	boiled	boil	VBN
54039	351	41	fish	fish	NN
54039	351	42	,	,	,
54039	351	43	fried	fry	VBN
54039	351	44	fish	fish	NN
54039	351	45	,	,	,
54039	351	46	etc	etc	FW
54039	351	47	.	.	FW
54039	351	48	,	,	,
54039	351	49	which	which	WDT
54039	351	50	answer	answer	VBP
54039	351	51	the	the	DT
54039	351	52	purpose	purpose	NN
54039	351	53	very	very	RB
54039	351	54	well	well	RB
54039	351	55	,	,	,
54039	351	56	and	and	CC
54039	351	57	the	the	DT
54039	351	58	lighter	light	JJR
54039	351	59	dishes	dish	NNS
54039	351	60	can	can	MD
54039	351	61	be	be	VB
54039	351	62	used	use	VBN
54039	351	63	as	as	IN
54039	351	64	_	_	NNP
54039	351	65	entrées	entrées	NN
54039	351	66	_	_	NNP
54039	351	67	,	,	,
54039	351	68	and	and	CC
54039	351	69	some	some	DT
54039	351	70	even	even	RB
54039	351	71	as	as	IN
54039	351	72	savouries	savoury	NNS
54039	351	73	.	.	.
54039	352	1	A	a	DT
54039	352	2	dinner	dinner	NN
54039	352	3	of	of	IN
54039	352	4	four	four	CD
54039	352	5	or	or	CC
54039	352	6	five	five	CD
54039	352	7	courses	course	NNS
54039	352	8	can	can	MD
54039	352	9	easily	easily	RB
54039	352	10	be	be	VB
54039	352	11	had	have	VBN
54039	352	12	from	from	IN
54039	352	13	these	these	DT
54039	352	14	recipes	recipe	NNS
54039	352	15	.	.	.
54039	353	1	1	1	LS
54039	353	2	.	.	.
54039	354	1	Eel	Eel	NNP
54039	354	2	Pie	Pie	NNP
54039	354	3	.	.	.
54039	355	1	Clean	clean	VB
54039	355	2	and	and	CC
54039	355	3	skin	skin	VB
54039	355	4	two	two	CD
54039	355	5	pounds	pound	NNS
54039	355	6	of	of	IN
54039	355	7	eels	eel	NNS
54039	355	8	;	;	:
54039	355	9	cut	cut	VB
54039	355	10	them	-PRON-	PRP
54039	355	11	into	into	IN
54039	355	12	pieces	piece	NNS
54039	355	13	two	two	CD
54039	355	14	inches	inch	NNS
54039	355	15	in	in	IN
54039	355	16	length	length	NN
54039	355	17	,	,	,
54039	355	18	put	put	VB
54039	355	19	them	-PRON-	PRP
54039	355	20	in	in	IN
54039	355	21	a	a	DT
54039	355	22	pie	pie	NN
54039	355	23	dish	dish	NN
54039	355	24	thus	thus	RB
54039	355	25	:	:	:
54039	355	26	a	a	DT
54039	355	27	layer	layer	NN
54039	355	28	of	of	IN
54039	355	29	fish	fish	NN
54039	355	30	,	,	,
54039	355	31	then	then	RB
54039	355	32	sliced	slice	VBD
54039	355	33	onions	onion	NNS
54039	355	34	,	,	,
54039	355	35	a	a	DT
54039	355	36	few	few	JJ
54039	355	37	cloves	clove	NNS
54039	355	38	,	,	,
54039	355	39	and	and	CC
54039	355	40	sliced	slice	VBD
54039	355	41	tomatoes	tomato	NNS
54039	355	42	,	,	,
54039	355	43	some	some	DT
54039	355	44	sliced	slice	VBD
54039	355	45	hard	hard	RB
54039	355	46	-	-	HYPH
54039	355	47	boiled	boil	VBN
54039	355	48	eggs	egg	NNS
54039	355	49	,	,	,
54039	355	50	and	and	CC
54039	355	51	so	so	RB
54039	355	52	on	on	RB
54039	355	53	till	till	IN
54039	355	54	the	the	DT
54039	355	55	dish	dish	NN
54039	355	56	is	be	VBZ
54039	355	57	full	full	JJ
54039	355	58	.	.	.
54039	356	1	Mix	mix	VB
54039	356	2	some	some	DT
54039	356	3	salt	salt	NN
54039	356	4	and	and	CC
54039	356	5	Nepaul	Nepaul	NNP
54039	356	6	pepper	pepper	NN
54039	356	7	to	to	TO
54039	356	8	taste	taste	NN
54039	356	9	,	,	,
54039	356	10	in	in	IN
54039	356	11	a	a	DT
54039	356	12	little	little	JJ
54039	356	13	warm	warm	JJ
54039	356	14	water	water	NN
54039	356	15	,	,	,
54039	356	16	say	say	VBP
54039	356	17	a	a	DT
54039	356	18	_	_	NNP
54039	356	19	small	small	JJ
54039	356	20	_	_	NNP
54039	356	21	tea	tea	NN
54039	356	22	-	-	HYPH
54039	356	23	cup	cup	NN
54039	356	24	;	;	:
54039	356	25	pour	pour	VB
54039	356	26	it	-PRON-	PRP
54039	356	27	over	over	IN
54039	356	28	the	the	DT
54039	356	29	fish	fish	NN
54039	356	30	.	.	.
54039	357	1	Cover	cover	VB
54039	357	2	with	with	IN
54039	357	3	a	a	DT
54039	357	4	nice	nice	JJ
54039	357	5	crust	crust	NN
54039	357	6	either	either	CC
54039	357	7	light	light	NN
54039	357	8	or	or	CC
54039	357	9	short	short	JJ
54039	357	10	,	,	,
54039	357	11	and	and	CC
54039	357	12	bake	bake	VB
54039	357	13	a	a	DT
54039	357	14	nice	nice	JJ
54039	357	15	brown	brown	NN
54039	357	16	.	.	.
54039	358	1	Serve	serve	VB
54039	358	2	with	with	IN
54039	358	3	a	a	DT
54039	358	4	nice	nice	JJ
54039	358	5	frill	frill	NN
54039	358	6	round	round	IN
54039	358	7	the	the	DT
54039	358	8	dish	dish	NN
54039	358	9	.	.	.
54039	359	1	This	this	DT
54039	359	2	is	be	VBZ
54039	359	3	a	a	DT
54039	359	4	very	very	RB
54039	359	5	substantial	substantial	JJ
54039	359	6	and	and	CC
54039	359	7	delicious	delicious	JJ
54039	359	8	dish	dish	NN
54039	359	9	.	.	.
54039	360	1	The	the	DT
54039	360	2	short	short	JJ
54039	360	3	crust	crust	NN
54039	360	4	is	be	VBZ
54039	360	5	more	more	RBR
54039	360	6	digestible	digestible	JJ
54039	360	7	and	and	CC
54039	360	8	satisfying	satisfying	JJ
54039	360	9	than	than	IN
54039	360	10	the	the	DT
54039	360	11	light	light	NN
54039	360	12	,	,	,
54039	360	13	but	but	CC
54039	360	14	this	this	DT
54039	360	15	is	be	VBZ
54039	360	16	a	a	DT
54039	360	17	matter	matter	NN
54039	360	18	of	of	IN
54039	360	19	individual	individual	JJ
54039	360	20	taste	taste	NN
54039	360	21	.	.	.
54039	361	1	2	2	LS
54039	361	2	.	.	.
54039	362	1	Eel	Eel	NNP
54039	362	2	Stew	Stew	NNP
54039	362	3	.	.	.
54039	363	1	Clean	clean	VB
54039	363	2	and	and	CC
54039	363	3	skin	skin	VB
54039	363	4	two	two	CD
54039	363	5	pounds	pound	NNS
54039	363	6	of	of	IN
54039	363	7	eels	eel	NNS
54039	363	8	;	;	:
54039	363	9	cut	cut	VB
54039	363	10	them	-PRON-	PRP
54039	363	11	into	into	IN
54039	363	12	two	two	CD
54039	363	13	-	-	HYPH
54039	363	14	inch	inch	NN
54039	363	15	pieces	piece	NNS
54039	363	16	.	.	.
54039	364	1	Chop	chop	VB
54039	364	2	one	one	CD
54039	364	3	onion	onion	NN
54039	364	4	and	and	CC
54039	364	5	two	two	CD
54039	364	6	beads	bead	NNS
54039	364	7	of	of	IN
54039	364	8	garlic	garlic	JJ
54039	364	9	very	very	RB
54039	364	10	small	small	JJ
54039	364	11	,	,	,
54039	364	12	fry	fry	VBP
54039	364	13	in	in	IN
54039	364	14	three	three	CD
54039	364	15	ounces	ounce	NNS
54039	364	16	of	of	IN
54039	364	17	butter	butter	NN
54039	364	18	with	with	IN
54039	364	19	one	one	CD
54039	364	20	tablespoon	tablespoon	NN
54039	364	21	of	of	IN
54039	364	22	flour	flour	NN
54039	364	23	till	till	IN
54039	364	24	it	-PRON-	PRP
54039	364	25	is	be	VBZ
54039	364	26	a	a	DT
54039	364	27	nice	nice	JJ
54039	364	28	brown	brown	NN
54039	364	29	;	;	:
54039	364	30	add	add	VB
54039	364	31	half	half	PDT
54039	364	32	a	a	DT
54039	364	33	pint	pint	NN
54039	364	34	of	of	IN
54039	364	35	water	water	NN
54039	364	36	and	and	CC
54039	364	37	let	let	VB
54039	364	38	it	-PRON-	PRP
54039	364	39	thicken	thicken	VB
54039	364	40	;	;	:
54039	364	41	strain	strain	NN
54039	364	42	,	,	,
54039	364	43	then	then	RB
54039	364	44	add	add	VB
54039	364	45	the	the	DT
54039	364	46	eels	eel	NNS
54039	364	47	to	to	IN
54039	364	48	the	the	DT
54039	364	49	sauce	sauce	NN
54039	364	50	.	.	.
54039	365	1	One	one	CD
54039	365	2	tablespoon	tablespoon	NN
54039	365	3	of	of	IN
54039	365	4	tarragon	tarragon	NNP
54039	365	5	vinegar	vinegar	NNP
54039	365	6	,	,	,
54039	365	7	one	one	CD
54039	365	8	tablespoon	tablespoon	NN
54039	365	9	of	of	IN
54039	365	10	cloves	clove	NNS
54039	365	11	,	,	,
54039	365	12	one	one	CD
54039	365	13	tablespoon	tablespoon	NN
54039	365	14	of	of	IN
54039	365	15	chervil	chervil	NN
54039	365	16	,	,	,
54039	365	17	Nepaul	Nepaul	NNP
54039	365	18	pepper	pepper	NN
54039	365	19	and	and	CC
54039	365	20	salt	salt	NN
54039	365	21	to	to	IN
54039	365	22	taste	taste	NN
54039	365	23	,	,	,
54039	365	24	the	the	DT
54039	365	25	grated	grate	VBN
54039	365	26	rind	rind	NN
54039	365	27	of	of	IN
54039	365	28	half	half	PDT
54039	365	29	a	a	DT
54039	365	30	lemon	lemon	NN
54039	365	31	,	,	,
54039	365	32	and	and	CC
54039	365	33	a	a	DT
54039	365	34	little	little	JJ
54039	365	35	grated	grated	JJ
54039	365	36	nutmeg	nutmeg	NN
54039	365	37	.	.	.
54039	366	1	A	a	DT
54039	366	2	few	few	JJ
54039	366	3	turned	turn	VBN
54039	366	4	olives	olive	NNS
54039	366	5	and	and	CC
54039	366	6	button	button	NN
54039	366	7	mushrooms	mushroom	NNS
54039	366	8	considerably	considerably	RB
54039	366	9	improve	improve	VBP
54039	366	10	it	-PRON-	PRP
54039	366	11	,	,	,
54039	366	12	but	but	CC
54039	366	13	where	where	WRB
54039	366	14	expense	expense	NN
54039	366	15	is	be	VBZ
54039	366	16	an	an	DT
54039	366	17	object	object	NN
54039	366	18	these	these	DT
54039	366	19	may	may	MD
54039	366	20	be	be	VB
54039	366	21	left	leave	VBN
54039	366	22	out	out	RP
54039	366	23	.	.	.
54039	367	1	3	3	LS
54039	367	2	.	.	.
54039	368	1	Salt	salt	NN
54039	368	2	Fish	Fish	NNP
54039	368	3	and	and	CC
54039	368	4	Egg	Egg	NNP
54039	368	5	Pie	Pie	NNP
54039	368	6	.	.	.
54039	369	1	Get	get	VB
54039	369	2	a	a	DT
54039	369	3	good	good	JJ
54039	369	4	dry	dry	JJ
54039	369	5	salt	salt	NN
54039	369	6	fish	fish	NN
54039	369	7	about	about	IN
54039	369	8	three	three	CD
54039	369	9	pounds	pound	NNS
54039	369	10	.	.	.
54039	370	1	Soak	soak	VB
54039	370	2	it	-PRON-	PRP
54039	370	3	all	all	DT
54039	370	4	night	night	NN
54039	370	5	in	in	IN
54039	370	6	water	water	NN
54039	370	7	,	,	,
54039	370	8	then	then	RB
54039	370	9	put	put	VB
54039	370	10	it	-PRON-	PRP
54039	370	11	in	in	IN
54039	370	12	the	the	DT
54039	370	13	oven	oven	NN
54039	370	14	till	till	IN
54039	370	15	soft	soft	JJ
54039	370	16	enough	enough	RB
54039	370	17	to	to	TO
54039	370	18	handle	handle	VB
54039	370	19	,	,	,
54039	370	20	remove	remove	VB
54039	370	21	all	all	DT
54039	370	22	skin	skin	NN
54039	370	23	and	and	CC
54039	370	24	bone	bone	NN
54039	370	25	,	,	,
54039	370	26	and	and	CC
54039	370	27	make	make	VB
54039	370	28	into	into	IN
54039	370	29	nice	nice	JJ
54039	370	30	large	large	JJ
54039	370	31	flakes	flake	NNS
54039	370	32	;	;	:
54039	370	33	put	put	VB
54039	370	34	a	a	DT
54039	370	35	layer	layer	NN
54039	370	36	of	of	IN
54039	370	37	this	this	DT
54039	370	38	in	in	IN
54039	370	39	a	a	DT
54039	370	40	pie	pie	NN
54039	370	41	dish	dish	NN
54039	370	42	,	,	,
54039	370	43	then	then	RB
54039	370	44	a	a	DT
54039	370	45	layer	layer	NN
54039	370	46	of	of	IN
54039	370	47	sliced	sliced	JJ
54039	370	48	onions	onion	NNS
54039	370	49	,	,	,
54039	370	50	a	a	DT
54039	370	51	few	few	JJ
54039	370	52	cloves	clove	NNS
54039	370	53	,	,	,
54039	370	54	a	a	DT
54039	370	55	sprinkling	sprinkling	NN
54039	370	56	of	of	IN
54039	370	57	lemon	lemon	NN
54039	370	58	thyme	thyme	NNS
54039	370	59	,	,	,
54039	370	60	some	some	DT
54039	370	61	sliced	slice	VBN
54039	370	62	hard	hard	RB
54039	370	63	-	-	HYPH
54039	370	64	boiled	boil	VBN
54039	370	65	eggs	egg	NNS
54039	370	66	,	,	,
54039	370	67	and	and	CC
54039	370	68	so	so	RB
54039	370	69	on	on	RB
54039	370	70	till	till	IN
54039	370	71	the	the	DT
54039	370	72	dish	dish	NN
54039	370	73	is	be	VBZ
54039	370	74	full	full	JJ
54039	370	75	.	.	.
54039	371	1	Now	now	RB
54039	371	2	mix	mix	VB
54039	371	3	half	half	PDT
54039	371	4	a	a	DT
54039	371	5	cup	cup	NN
54039	371	6	of	of	IN
54039	371	7	water	water	NN
54039	371	8	with	with	IN
54039	371	9	half	half	PDT
54039	371	10	a	a	DT
54039	371	11	cup	cup	NN
54039	371	12	of	of	IN
54039	371	13	good	good	JJ
54039	371	14	thick	thick	JJ
54039	371	15	tomato	tomato	NNP
54039	371	16	conserve	conserve	VBP
54039	371	17	,	,	,
54039	371	18	add	add	VB
54039	371	19	Nepaul	Nepaul	NNP
54039	371	20	pepper	pepper	NN
54039	371	21	to	to	IN
54039	371	22	it	-PRON-	PRP
54039	371	23	to	to	IN
54039	371	24	taste	taste	NN
54039	371	25	;	;	:
54039	371	26	pour	pour	VB
54039	371	27	it	-PRON-	PRP
54039	371	28	over	over	IN
54039	371	29	the	the	DT
54039	371	30	pie	pie	NN
54039	371	31	,	,	,
54039	371	32	and	and	CC
54039	371	33	cover	cover	VB
54039	371	34	with	with	IN
54039	371	35	either	either	CC
54039	371	36	a	a	DT
54039	371	37	light	light	NN
54039	371	38	or	or	CC
54039	371	39	a	a	DT
54039	371	40	short	short	JJ
54039	371	41	crust	crust	NN
54039	371	42	,	,	,
54039	371	43	and	and	CC
54039	371	44	bake	bake	VB
54039	371	45	a	a	DT
54039	371	46	nice	nice	JJ
54039	371	47	brown	brown	NN
54039	371	48	.	.	.
54039	372	1	4	4	LS
54039	372	2	.	.	.
54039	373	1	Salt	salt	NN
54039	373	2	Fish	Fish	NNP
54039	373	3	and	and	CC
54039	373	4	Potato	Potato	NNP
54039	373	5	Pie	Pie	NNP
54039	373	6	.	.	.
54039	374	1	Treat	treat	VB
54039	374	2	the	the	DT
54039	374	3	fish	fish	NN
54039	374	4	as	as	IN
54039	374	5	in	in	IN
54039	374	6	previous	previous	JJ
54039	374	7	recipe	recipe	NN
54039	374	8	.	.	.
54039	375	1	Peel	peel	VB
54039	375	2	and	and	CC
54039	375	3	boil	boil	VB
54039	375	4	two	two	CD
54039	375	5	pounds	pound	NNS
54039	375	6	of	of	IN
54039	375	7	potatoes	potato	NNS
54039	375	8	,	,	,
54039	375	9	mash	mash	VB
54039	375	10	them	-PRON-	PRP
54039	375	11	thoroughly	thoroughly	RB
54039	375	12	,	,	,
54039	375	13	and	and	CC
54039	375	14	mix	mix	VB
54039	375	15	them	-PRON-	PRP
54039	375	16	with	with	IN
54039	375	17	the	the	DT
54039	375	18	fish	fish	NN
54039	375	19	.	.	.
54039	376	1	Three	three	CD
54039	376	2	hard	hard	RB
54039	376	3	-	-	HYPH
54039	376	4	boiled	boil	VBN
54039	376	5	eggs	egg	NNS
54039	376	6	chopped	chop	VBN
54039	376	7	fine	fine	RB
54039	376	8	,	,	,
54039	376	9	one	one	CD
54039	376	10	tablespoon	tablespoon	NN
54039	376	11	of	of	IN
54039	376	12	chopped	chop	VBN
54039	376	13	onion	onion	NN
54039	376	14	,	,	,
54039	376	15	three	three	CD
54039	376	16	ounces	ounce	NNS
54039	376	17	of	of	IN
54039	376	18	butter	butter	NN
54039	376	19	,	,	,
54039	376	20	and	and	CC
54039	376	21	a	a	DT
54039	376	22	teaspoon	teaspoon	NN
54039	376	23	of	of	IN
54039	376	24	herbs	herb	NNS
54039	376	25	as	as	IN
54039	376	26	for	for	IN
54039	376	27	veal	veal	NN
54039	376	28	stuffing	stuffing	NN
54039	376	29	.	.	.
54039	377	1	Mix	mix	VB
54039	377	2	all	all	DT
54039	377	3	thoroughly	thoroughly	RB
54039	377	4	together	together	RB
54039	377	5	,	,	,
54039	377	6	then	then	RB
54039	377	7	put	put	VB
54039	377	8	it	-PRON-	PRP
54039	377	9	in	in	IN
54039	377	10	a	a	DT
54039	377	11	well	well	RB
54039	377	12	-	-	HYPH
54039	377	13	greased	grease	VBN
54039	377	14	pie	pie	NN
54039	377	15	dish	dish	NN
54039	377	16	,	,	,
54039	377	17	smooth	smooth	VB
54039	377	18	it	-PRON-	PRP
54039	377	19	down	down	RP
54039	377	20	,	,	,
54039	377	21	and	and	CC
54039	377	22	score	score	VB
54039	377	23	it	-PRON-	PRP
54039	377	24	with	with	IN
54039	377	25	a	a	DT
54039	377	26	fork	fork	NN
54039	377	27	,	,	,
54039	377	28	put	put	VB
54039	377	29	a	a	DT
54039	377	30	few	few	JJ
54039	377	31	dabs	dab	NNS
54039	377	32	of	of	IN
54039	377	33	butter	butter	NN
54039	377	34	over	over	IN
54039	377	35	it	-PRON-	PRP
54039	377	36	here	here	RB
54039	377	37	and	and	CC
54039	377	38	there	there	RB
54039	377	39	,	,	,
54039	377	40	and	and	CC
54039	377	41	bake	bake	VB
54039	377	42	a	a	DT
54039	377	43	nice	nice	JJ
54039	377	44	brown	brown	NN
54039	377	45	.	.	.
54039	378	1	5	5	CD
54039	378	2	.	.	.
54039	379	1	Haddock	Haddock	NNP
54039	379	2	and	and	CC
54039	379	3	Potato	Potato	NNP
54039	379	4	.	.	.
54039	380	1	Get	get	VB
54039	380	2	a	a	DT
54039	380	3	good	good	JJ
54039	380	4	sized	sized	JJ
54039	380	5	smoked	smoke	VBN
54039	380	6	haddock	haddock	NN
54039	380	7	;	;	:
54039	380	8	put	put	VBD
54039	380	9	it	-PRON-	PRP
54039	380	10	in	in	IN
54039	380	11	the	the	DT
54039	380	12	oven	oven	NN
54039	380	13	for	for	IN
54039	380	14	a	a	DT
54039	380	15	few	few	JJ
54039	380	16	minutes	minute	NNS
54039	380	17	till	till	IN
54039	380	18	it	-PRON-	PRP
54039	380	19	is	be	VBZ
54039	380	20	cooked	cook	VBN
54039	380	21	enough	enough	RB
54039	380	22	to	to	TO
54039	380	23	handle	handle	VB
54039	380	24	,	,	,
54039	380	25	remove	remove	VB
54039	380	26	the	the	DT
54039	380	27	skin	skin	NN
54039	380	28	and	and	CC
54039	380	29	bone	bone	NN
54039	380	30	,	,	,
54039	380	31	flake	flake	VB
54039	380	32	it	-PRON-	PRP
54039	380	33	,	,	,
54039	380	34	and	and	CC
54039	380	35	mix	mix	VB
54039	380	36	it	-PRON-	PRP
54039	380	37	with	with	IN
54039	380	38	mashed	mashed	JJ
54039	380	39	potatoes	potato	NNS
54039	380	40	,	,	,
54039	380	41	three	three	CD
54039	380	42	ounces	ounce	NNS
54039	380	43	of	of	IN
54039	380	44	butter	butter	NN
54039	380	45	,	,	,
54039	380	46	the	the	DT
54039	380	47	grated	grate	VBN
54039	380	48	peel	peel	NN
54039	380	49	of	of	IN
54039	380	50	half	half	PDT
54039	380	51	a	a	DT
54039	380	52	lemon	lemon	NN
54039	380	53	,	,	,
54039	380	54	a	a	DT
54039	380	55	little	little	JJ
54039	380	56	lemon	lemon	NN
54039	380	57	thyme	thyme	NNS
54039	380	58	,	,	,
54039	380	59	some	some	DT
54039	380	60	grated	grate	VBN
54039	380	61	nutmeg	nutmeg	NNS
54039	380	62	,	,	,
54039	380	63	and	and	CC
54039	380	64	salt	salt	NN
54039	380	65	and	and	CC
54039	380	66	Nepaul	Nepaul	NNP
54039	380	67	pepper	pepper	NN
54039	380	68	to	to	IN
54039	380	69	taste	taste	NN
54039	380	70	.	.	.
54039	381	1	Put	put	VB
54039	381	2	it	-PRON-	PRP
54039	381	3	in	in	IN
54039	381	4	a	a	DT
54039	381	5	greased	greased	JJ
54039	381	6	pie	pie	NN
54039	381	7	dish	dish	NN
54039	381	8	;	;	:
54039	381	9	smooth	smooth	VB
54039	381	10	the	the	DT
54039	381	11	top	top	NN
54039	381	12	,	,	,
54039	381	13	and	and	CC
54039	381	14	score	score	VB
54039	381	15	it	-PRON-	PRP
54039	381	16	with	with	IN
54039	381	17	a	a	DT
54039	381	18	fork	fork	NN
54039	381	19	,	,	,
54039	381	20	and	and	CC
54039	381	21	bake	bake	VB
54039	381	22	a	a	DT
54039	381	23	nice	nice	JJ
54039	381	24	brown	brown	NN
54039	381	25	.	.	.
54039	382	1	6	6	CD
54039	382	2	.	.	.
54039	383	1	Skate	Skate	NNP
54039	383	2	Fricassee	Fricassee	NNP
54039	383	3	.	.	.
54039	384	1	Cut	cut	VB
54039	384	2	up	up	RP
54039	384	3	an	an	DT
54039	384	4	onion	onion	NN
54039	384	5	into	into	IN
54039	384	6	rings	ring	NNS
54039	384	7	,	,	,
54039	384	8	chop	chop	VB
54039	384	9	one	one	CD
54039	384	10	bead	bead	NN
54039	384	11	of	of	IN
54039	384	12	garlic	garlic	NN
54039	384	13	,	,	,
54039	384	14	fry	fry	NN
54039	384	15	in	in	IN
54039	384	16	two	two	CD
54039	384	17	ounces	ounce	NNS
54039	384	18	of	of	IN
54039	384	19	butter	butter	NN
54039	384	20	with	with	IN
54039	384	21	twelve	twelve	CD
54039	384	22	cloves	clove	NNS
54039	384	23	and	and	CC
54039	384	24	two	two	CD
54039	384	25	bay	bay	NN
54039	384	26	-	-	HYPH
54039	384	27	leaves	leave	NNS
54039	384	28	,	,	,
54039	384	29	a	a	DT
54039	384	30	pale	pale	JJ
54039	384	31	yellow	yellow	NN
54039	384	32	.	.	.
54039	385	1	Add	add	VB
54039	385	2	half	half	PDT
54039	385	3	a	a	DT
54039	385	4	pint	pint	NN
54039	385	5	of	of	IN
54039	385	6	milk	milk	NN
54039	385	7	,	,	,
54039	385	8	draw	draw	VB
54039	385	9	it	-PRON-	PRP
54039	385	10	aside	aside	RB
54039	385	11	,	,	,
54039	385	12	and	and	CC
54039	385	13	let	let	VB
54039	385	14	the	the	DT
54039	385	15	milk	milk	NN
54039	385	16	cook	cook	VB
54039	385	17	very	very	RB
54039	385	18	gently	gently	RB
54039	385	19	ten	ten	CD
54039	385	20	minutes	minute	NNS
54039	385	21	;	;	:
54039	385	22	strain	strain	VB
54039	385	23	.	.	.
54039	386	1	Now	now	RB
54039	386	2	mix	mix	VB
54039	386	3	smooth	smooth	VB
54039	386	4	a	a	DT
54039	386	5	tablespoon	tablespoon	NN
54039	386	6	of	of	IN
54039	386	7	flour	flour	NN
54039	386	8	with	with	IN
54039	386	9	a	a	DT
54039	386	10	little	little	JJ
54039	386	11	cold	cold	JJ
54039	386	12	milk	milk	NN
54039	386	13	;	;	:
54039	386	14	pour	pour	VB
54039	386	15	it	-PRON-	PRP
54039	386	16	into	into	IN
54039	386	17	the	the	DT
54039	386	18	other	other	JJ
54039	386	19	just	just	RB
54039	386	20	as	as	IN
54039	386	21	it	-PRON-	PRP
54039	386	22	is	be	VBZ
54039	386	23	boiling	boil	VBG
54039	386	24	up	up	RP
54039	386	25	;	;	:
54039	386	26	stir	stir	VB
54039	386	27	till	till	IN
54039	386	28	it	-PRON-	PRP
54039	386	29	thickens	thicken	VBZ
54039	386	30	.	.	.
54039	387	1	Add	add	VB
54039	387	2	one	one	CD
54039	387	3	pound	pound	NN
54039	387	4	of	of	IN
54039	387	5	filleted	fillet	VBN
54039	387	6	skate	skate	NN
54039	387	7	,	,	,
54039	387	8	the	the	DT
54039	387	9	grated	grate	VBN
54039	387	10	rind	rind	NN
54039	387	11	of	of	IN
54039	387	12	half	half	PDT
54039	387	13	a	a	DT
54039	387	14	lemon	lemon	NN
54039	387	15	,	,	,
54039	387	16	a	a	DT
54039	387	17	grated	grate	VBN
54039	387	18	nutmeg	nutmeg	NN
54039	387	19	;	;	:
54039	387	20	let	let	VB
54039	387	21	it	-PRON-	PRP
54039	387	22	cook	cook	VB
54039	387	23	gently	gently	RB
54039	387	24	till	till	IN
54039	387	25	the	the	DT
54039	387	26	fish	fish	NN
54039	387	27	is	be	VBZ
54039	387	28	done	do	VBN
54039	387	29	.	.	.
54039	388	1	When	when	WRB
54039	388	2	a	a	DT
54039	388	3	little	little	JJ
54039	388	4	cool	cool	JJ
54039	388	5	,	,	,
54039	388	6	_	_	NNP
54039	388	7	i.e.	i.e.	FW
54039	388	8	_	_	NNP
54039	388	9	,	,	,
54039	388	10	when	when	WRB
54039	388	11	it	-PRON-	PRP
54039	388	12	is	be	VBZ
54039	388	13	off	off	IN
54039	388	14	the	the	DT
54039	388	15	boil	boil	NN
54039	388	16	,	,	,
54039	388	17	add	add	VB
54039	388	18	the	the	DT
54039	388	19	yolk	yolk	NN
54039	388	20	of	of	IN
54039	388	21	an	an	DT
54039	388	22	egg	egg	NN
54039	388	23	well	well	UH
54039	388	24	beaten	beat	VBN
54039	388	25	,	,	,
54039	388	26	and	and	CC
54039	388	27	salt	salt	NN
54039	388	28	and	and	CC
54039	388	29	Nepaul	Nepaul	NNP
54039	388	30	pepper	pepper	NN
54039	388	31	to	to	IN
54039	388	32	taste	taste	NN
54039	388	33	.	.	.
54039	389	1	Stir	stir	VB
54039	389	2	well	well	RB
54039	389	3	,	,	,
54039	389	4	and	and	CC
54039	389	5	thoroughly	thoroughly	RB
54039	389	6	warm	warm	VBP
54039	389	7	it	-PRON-	PRP
54039	389	8	,	,	,
54039	389	9	taking	take	VBG
54039	389	10	care	care	NN
54039	389	11	the	the	DT
54039	389	12	egg	egg	NN
54039	389	13	does	do	VBZ
54039	389	14	not	not	RB
54039	389	15	curdle	curdle	VB
54039	389	16	;	;	:
54039	389	17	it	-PRON-	PRP
54039	389	18	is	be	VBZ
54039	389	19	best	good	JJS
54039	389	20	to	to	TO
54039	389	21	put	put	VB
54039	389	22	the	the	DT
54039	389	23	pan	pan	NN
54039	389	24	into	into	IN
54039	389	25	a	a	DT
54039	389	26	larger	large	JJR
54039	389	27	one	one	NN
54039	389	28	containing	contain	VBG
54039	389	29	hot	hot	JJ
54039	389	30	water	water	NN
54039	389	31	;	;	:
54039	389	32	this	this	DT
54039	389	33	prevents	prevent	VBZ
54039	389	34	the	the	DT
54039	389	35	curdling	curdling	NN
54039	389	36	of	of	IN
54039	389	37	the	the	DT
54039	389	38	egg	egg	NN
54039	389	39	.	.	.
54039	390	1	Serve	serve	VB
54039	390	2	this	this	DT
54039	390	3	with	with	IN
54039	390	4	a	a	DT
54039	390	5	dish	dish	NN
54039	390	6	of	of	IN
54039	390	7	mashed	mashed	JJ
54039	390	8	potatoes	potato	NNS
54039	390	9	,	,	,
54039	390	10	or	or	CC
54039	390	11	potato	potato	NN
54039	390	12	snow	snow	NN
54039	390	13	.	.	.
54039	391	1	It	-PRON-	PRP
54039	391	2	is	be	VBZ
54039	391	3	a	a	DT
54039	391	4	delicate	delicate	JJ
54039	391	5	and	and	CC
54039	391	6	delicious	delicious	JJ
54039	391	7	dish	dish	NN
54039	391	8	and	and	CC
54039	391	9	,	,	,
54039	391	10	skate	skate	VB
54039	391	11	being	be	VBG
54039	391	12	very	very	RB
54039	391	13	nutritious	nutritious	JJ
54039	391	14	,	,	,
54039	391	15	it	-PRON-	PRP
54039	391	16	is	be	VBZ
54039	391	17	well	well	RB
54039	391	18	suited	suited	JJ
54039	391	19	for	for	IN
54039	391	20	an	an	DT
54039	391	21	invalid	invalid	NN
54039	391	22	.	.	.
54039	392	1	7	7	LS
54039	392	2	.	.	.
54039	393	1	Skate	skate	JJ
54039	393	2	Stew	Stew	NNP
54039	393	3	(	(	-LRB-
54039	393	4	Brown	Brown	NNP
54039	393	5	)	)	-RRB-
54039	393	6	.	.	.
54039	394	1	Cut	cut	VB
54039	394	2	up	up	RP
54039	394	3	an	an	DT
54039	394	4	onion	onion	NN
54039	394	5	into	into	IN
54039	394	6	thin	thin	JJ
54039	394	7	rings	ring	NNS
54039	394	8	,	,	,
54039	394	9	chop	chop	VB
54039	394	10	two	two	CD
54039	394	11	beads	bead	NNS
54039	394	12	of	of	IN
54039	394	13	garlic	garlic	NN
54039	394	14	,	,	,
54039	394	15	and	and	CC
54039	394	16	fry	fry	NN
54039	394	17	,	,	,
54039	394	18	in	in	IN
54039	394	19	three	three	CD
54039	394	20	ounces	ounce	NNS
54039	394	21	of	of	IN
54039	394	22	butter	butter	NN
54039	394	23	with	with	IN
54039	394	24	one	one	CD
54039	394	25	tablespoon	tablespoon	NN
54039	394	26	of	of	IN
54039	394	27	flour	flour	NN
54039	394	28	and	and	CC
54039	394	29	twelve	twelve	CD
54039	394	30	cloves	clove	NNS
54039	394	31	,	,	,
54039	394	32	a	a	DT
54039	394	33	nice	nice	JJ
54039	394	34	brown	brown	JJ
54039	394	35	,	,	,
54039	394	36	quite	quite	PDT
54039	394	37	a	a	DT
54039	394	38	rich	rich	JJ
54039	394	39	colour	colour	NN
54039	394	40	,	,	,
54039	394	41	then	then	RB
54039	394	42	add	add	VB
54039	394	43	half	half	PDT
54039	394	44	a	a	DT
54039	394	45	pint	pint	NN
54039	394	46	of	of	IN
54039	394	47	water	water	NN
54039	394	48	,	,	,
54039	394	49	a	a	DT
54039	394	50	blade	blade	NN
54039	394	51	of	of	IN
54039	394	52	mace	mace	NN
54039	394	53	,	,	,
54039	394	54	a	a	DT
54039	394	55	stick	stick	NN
54039	394	56	of	of	IN
54039	394	57	cinnamon	cinnamon	NN
54039	394	58	,	,	,
54039	394	59	the	the	DT
54039	394	60	grated	grate	VBN
54039	394	61	rind	rind	NN
54039	394	62	of	of	IN
54039	394	63	half	half	PDT
54039	394	64	a	a	DT
54039	394	65	lemon	lemon	NN
54039	394	66	,	,	,
54039	394	67	three	three	CD
54039	394	68	bay	bay	NN
54039	394	69	-	-	HYPH
54039	394	70	leaves	leave	NNS
54039	394	71	;	;	:
54039	394	72	stir	stir	VB
54039	394	73	,	,	,
54039	394	74	and	and	CC
54039	394	75	let	let	VB
54039	394	76	it	-PRON-	PRP
54039	394	77	thicken	thicken	VB
54039	394	78	well	well	RB
54039	394	79	,	,	,
54039	394	80	then	then	RB
54039	394	81	add	add	VB
54039	394	82	two	two	CD
54039	394	83	tablespoons	tablespoon	NNS
54039	394	84	of	of	IN
54039	394	85	mushroom	mushroom	NN
54039	394	86	ketchup	ketchup	NN
54039	394	87	,	,	,
54039	394	88	Nepaul	Nepaul	NNP
54039	394	89	pepper	pepper	NN
54039	394	90	and	and	CC
54039	394	91	salt	salt	NN
54039	394	92	to	to	IN
54039	394	93	taste	taste	NN
54039	394	94	;	;	:
54039	394	95	let	let	VB
54039	394	96	it	-PRON-	PRP
54039	394	97	simmer	simmer	VB
54039	394	98	very	very	RB
54039	394	99	gently	gently	RB
54039	394	100	for	for	IN
54039	394	101	half	half	PDT
54039	394	102	an	an	DT
54039	394	103	hour	hour	NN
54039	394	104	;	;	:
54039	394	105	strain	strain	VB
54039	394	106	,	,	,
54039	394	107	put	put	VB
54039	394	108	it	-PRON-	PRP
54039	394	109	back	back	RB
54039	394	110	in	in	IN
54039	394	111	the	the	DT
54039	394	112	pan	pan	NN
54039	394	113	,	,	,
54039	394	114	and	and	CC
54039	394	115	add	add	VB
54039	394	116	one	one	CD
54039	394	117	pound	pound	NN
54039	394	118	of	of	IN
54039	394	119	nicely	nicely	RB
54039	394	120	crimped	crimp	VBN
54039	394	121	skate	skate	RB
54039	394	122	to	to	IN
54039	394	123	the	the	DT
54039	394	124	sauce	sauce	NN
54039	394	125	;	;	:
54039	394	126	let	let	VB
54039	394	127	the	the	DT
54039	394	128	fish	fish	NN
54039	394	129	cook	cook	VB
54039	394	130	very	very	RB
54039	394	131	gently	gently	RB
54039	394	132	until	until	IN
54039	394	133	done	do	VBN
54039	394	134	,	,	,
54039	394	135	which	which	WDT
54039	394	136	will	will	MD
54039	394	137	take	take	VB
54039	394	138	from	from	IN
54039	394	139	twenty	twenty	CD
54039	394	140	minutes	minute	NNS
54039	394	141	to	to	TO
54039	394	142	half	half	PDT
54039	394	143	an	an	DT
54039	394	144	hour	hour	NN
54039	394	145	.	.	.
54039	395	1	Serve	serve	VB
54039	395	2	with	with	IN
54039	395	3	sippets	sippet	NNS
54039	395	4	of	of	IN
54039	395	5	fried	fried	JJ
54039	395	6	bread	bread	NN
54039	395	7	and	and	CC
54039	395	8	parsley	parsley	NN
54039	395	9	round	round	VBP
54039	395	10	the	the	DT
54039	395	11	dish	dish	NN
54039	395	12	.	.	.
54039	396	1	8	8	LS
54039	396	2	.	.	.
54039	397	1	Brown	Brown	NNP
54039	397	2	Oyster	Oyster	NNP
54039	397	3	Stew	Stew	NNP
54039	397	4	.	.	.
54039	398	1	Make	make	VB
54039	398	2	the	the	DT
54039	398	3	sauce	sauce	NN
54039	398	4	just	just	RB
54039	398	5	the	the	DT
54039	398	6	same	same	JJ
54039	398	7	as	as	IN
54039	398	8	in	in	IN
54039	398	9	preceding	precede	VBG
54039	398	10	recipe	recipe	NN
54039	398	11	,	,	,
54039	398	12	only	only	RB
54039	398	13	add	add	VB
54039	398	14	the	the	DT
54039	398	15	juice	juice	NN
54039	398	16	of	of	IN
54039	398	17	the	the	DT
54039	398	18	oysters	oyster	NNS
54039	398	19	to	to	IN
54039	398	20	it	-PRON-	PRP
54039	398	21	;	;	:
54039	398	22	strain	strain	VB
54039	398	23	,	,	,
54039	398	24	and	and	CC
54039	398	25	add	add	VB
54039	398	26	the	the	DT
54039	398	27	oysters	oyster	NNS
54039	398	28	themselves	-PRON-	PRP
54039	398	29	.	.	.
54039	399	1	A	a	DT
54039	399	2	few	few	JJ
54039	399	3	drops	drop	NNS
54039	399	4	of	of	IN
54039	399	5	tarragon	tarragon	NNP
54039	399	6	and	and	CC
54039	399	7	Chili	Chili	NNP
54039	399	8	vinegar	vinegar	NN
54039	399	9	are	be	VBP
54039	399	10	an	an	DT
54039	399	11	improvement	improvement	NN
54039	399	12	,	,	,
54039	399	13	and	and	CC
54039	399	14	the	the	DT
54039	399	15	juice	juice	NN
54039	399	16	of	of	IN
54039	399	17	half	half	PDT
54039	399	18	a	a	DT
54039	399	19	lemon	lemon	NN
54039	399	20	.	.	.
54039	400	1	This	this	DT
54039	400	2	is	be	VBZ
54039	400	3	a	a	DT
54039	400	4	delicate	delicate	JJ
54039	400	5	dish	dish	NN
54039	400	6	,	,	,
54039	400	7	and	and	CC
54039	400	8	much	much	RB
54039	400	9	liked	like	VBN
54039	400	10	.	.	.
54039	401	1	9	9	CD
54039	401	2	.	.	.
54039	402	1	Lobster	Lobster	NNP
54039	402	2	Cutlets	Cutlets	NNPS
54039	402	3	.	.	.
54039	403	1	Well	well	UH
54039	403	2	pound	pound	VB
54039	403	3	the	the	DT
54039	403	4	flesh	flesh	NN
54039	403	5	of	of	IN
54039	403	6	a	a	DT
54039	403	7	good	good	JJ
54039	403	8	fresh	fresh	JJ
54039	403	9	lobster	lobster	NN
54039	403	10	in	in	IN
54039	403	11	a	a	DT
54039	403	12	mortar	mortar	NN
54039	403	13	(	(	-LRB-
54039	403	14	the	the	DT
54039	403	15	best	good	JJS
54039	403	16	brand	brand	NN
54039	403	17	of	of	IN
54039	403	18	tin	tin	NN
54039	403	19	lobster	lobster	NN
54039	403	20	will	will	MD
54039	403	21	answer	answer	VB
54039	403	22	as	as	RB
54039	403	23	well	well	RB
54039	403	24	)	)	-RRB-
54039	403	25	,	,	,
54039	403	26	mix	mix	VB
54039	403	27	with	with	IN
54039	403	28	it	-PRON-	PRP
54039	403	29	about	about	IN
54039	403	30	two	two	CD
54039	403	31	ounces	ounce	NNS
54039	403	32	of	of	IN
54039	403	33	butter	butter	NN
54039	403	34	,	,	,
54039	403	35	one	one	CD
54039	403	36	small	small	JJ
54039	403	37	cup	cup	NN
54039	403	38	of	of	IN
54039	403	39	bread	bread	NN
54039	403	40	crumbs	crumb	NNS
54039	403	41	,	,	,
54039	403	42	salt	salt	NN
54039	403	43	and	and	CC
54039	403	44	Nepaul	Nepaul	NNP
54039	403	45	pepper	pepper	NN
54039	403	46	to	to	TO
54039	403	47	taste	taste	NN
54039	403	48	,	,	,
54039	403	49	the	the	DT
54039	403	50	grated	grate	VBN
54039	403	51	rind	rind	NN
54039	403	52	of	of	IN
54039	403	53	a	a	DT
54039	403	54	lemon	lemon	NN
54039	403	55	and	and	CC
54039	403	56	half	half	PDT
54039	403	57	a	a	DT
54039	403	58	nutmeg	nutmeg	NN
54039	403	59	grated	grate	VBN
54039	403	60	,	,	,
54039	403	61	mix	mix	VB
54039	403	62	all	all	RB
54039	403	63	together	together	RB
54039	403	64	with	with	IN
54039	403	65	two	two	CD
54039	403	66	well	well	RB
54039	403	67	beaten	beat	VBN
54039	403	68	eggs	egg	NNS
54039	403	69	;	;	:
54039	403	70	form	form	NN
54039	403	71	into	into	IN
54039	403	72	cutlet	cutlet	NN
54039	403	73	shapes	shape	NNS
54039	403	74	,	,	,
54039	403	75	and	and	CC
54039	403	76	egg	egg	NN
54039	403	77	and	and	CC
54039	403	78	bread	bread	NN
54039	403	79	crumb	crumb	VBD
54039	403	80	them	-PRON-	PRP
54039	403	81	,	,	,
54039	403	82	fry	fry	VBP
54039	403	83	a	a	DT
54039	403	84	golden	golden	JJ
54039	403	85	brown	brown	NN
54039	403	86	in	in	IN
54039	403	87	boiling	boil	VBG
54039	403	88	fat	fat	NN
54039	403	89	or	or	CC
54039	403	90	butter	butter	NN
54039	403	91	.	.	.
54039	404	1	Lay	lay	VB
54039	404	2	them	-PRON-	PRP
54039	404	3	on	on	IN
54039	404	4	a	a	DT
54039	404	5	sieve	sieve	NN
54039	404	6	to	to	TO
54039	404	7	drain	drain	VB
54039	404	8	off	off	RP
54039	404	9	any	any	DT
54039	404	10	fat	fat	NN
54039	404	11	there	there	EX
54039	404	12	may	may	MD
54039	404	13	be	be	VB
54039	404	14	.	.	.
54039	405	1	Serve	serve	VB
54039	405	2	neatly	neatly	RB
54039	405	3	on	on	IN
54039	405	4	a	a	DT
54039	405	5	dish	dish	NN
54039	405	6	,	,	,
54039	405	7	and	and	CC
54039	405	8	decorate	decorate	VB
54039	405	9	with	with	IN
54039	405	10	fried	fried	JJ
54039	405	11	bread	bread	NN
54039	405	12	and	and	CC
54039	405	13	parsley	parsley	NN
54039	405	14	.	.	.
54039	406	1	10	10	CD
54039	406	2	.	.	.
54039	407	1	Oyster	Oyster	NNP
54039	407	2	Cutlets	Cutlets	NNP
54039	407	3	.	.	.
54039	408	1	Stew	stew	VB
54039	408	2	one	one	CD
54039	408	3	dozen	dozen	NN
54039	408	4	oysters	oyster	NNS
54039	408	5	in	in	IN
54039	408	6	their	-PRON-	PRP$
54039	408	7	own	own	JJ
54039	408	8	liquor	liquor	NN
54039	408	9	gently	gently	RB
54039	408	10	,	,	,
54039	408	11	till	till	IN
54039	408	12	tender	tender	NN
54039	408	13	enough	enough	JJ
54039	408	14	to	to	TO
54039	408	15	chop	chop	VB
54039	408	16	very	very	RB
54039	408	17	small	small	JJ
54039	408	18	;	;	:
54039	408	19	mix	mix	VB
54039	408	20	with	with	IN
54039	408	21	them	-PRON-	PRP
54039	408	22	one	one	CD
54039	408	23	cup	cup	NN
54039	408	24	of	of	IN
54039	408	25	bread	bread	NN
54039	408	26	crumbs	crumb	NNS
54039	408	27	,	,	,
54039	408	28	some	some	DT
54039	408	29	grated	grate	VBN
54039	408	30	nutmeg	nutmeg	NN
54039	408	31	and	and	CC
54039	408	32	lemon	lemon	NN
54039	408	33	peel	peel	NN
54039	408	34	,	,	,
54039	408	35	salt	salt	NN
54039	408	36	and	and	CC
54039	408	37	pepper	pepper	NN
54039	408	38	to	to	IN
54039	408	39	taste	taste	NN
54039	408	40	;	;	:
54039	408	41	bind	bind	VB
54039	408	42	all	all	RB
54039	408	43	together	together	RB
54039	408	44	with	with	IN
54039	408	45	a	a	DT
54039	408	46	well	well	RB
54039	408	47	-	-	HYPH
54039	408	48	beaten	beat	VBN
54039	408	49	egg	egg	NN
54039	408	50	or	or	CC
54039	408	51	two	two	CD
54039	408	52	,	,	,
54039	408	53	form	form	VBP
54039	408	54	into	into	IN
54039	408	55	cutlets	cutlet	NNS
54039	408	56	,	,	,
54039	408	57	and	and	CC
54039	408	58	fry	fry	VB
54039	408	59	in	in	IN
54039	408	60	butter	butter	NN
54039	408	61	a	a	DT
54039	408	62	pale	pale	JJ
54039	408	63	yellow	yellow	NN
54039	408	64	;	;	:
54039	408	65	drain	drain	VB
54039	408	66	on	on	IN
54039	408	67	a	a	DT
54039	408	68	sieve	sieve	NN
54039	408	69	.	.	.
54039	409	1	Serve	serve	VB
54039	409	2	with	with	IN
54039	409	3	fried	fried	JJ
54039	409	4	sippets	sippet	NNS
54039	409	5	of	of	IN
54039	409	6	bread	bread	NN
54039	409	7	and	and	CC
54039	409	8	parsley	parsley	NN
54039	409	9	round	round	VBP
54039	409	10	them	-PRON-	PRP
54039	409	11	.	.	.
54039	410	1	These	these	DT
54039	410	2	are	be	VBP
54039	410	3	very	very	RB
54039	410	4	delicious	delicious	JJ
54039	410	5	and	and	CC
54039	410	6	simple	simple	JJ
54039	410	7	.	.	.
54039	411	1	11	11	CD
54039	411	2	.	.	.
54039	412	1	Oysters	oyster	NNS
54039	412	2	Fried	fry	VBN
54039	412	3	on	on	IN
54039	412	4	Toast	Toast	NNP
54039	412	5	.	.	.
54039	413	1	Take	take	VB
54039	413	2	as	as	RB
54039	413	3	many	many	JJ
54039	413	4	oysters	oyster	NNS
54039	413	5	as	as	IN
54039	413	6	you	-PRON-	PRP
54039	413	7	need	need	VBP
54039	413	8	,	,	,
54039	413	9	dip	dip	VB
54039	413	10	each	each	DT
54039	413	11	into	into	IN
54039	413	12	well	well	RB
54039	413	13	beaten	beat	VBN
54039	413	14	egg	egg	NN
54039	413	15	,	,	,
54039	413	16	and	and	CC
54039	413	17	then	then	RB
54039	413	18	into	into	IN
54039	413	19	bread	bread	NN
54039	413	20	crumbs	crumb	NNS
54039	413	21	,	,	,
54039	413	22	fry	fry	VBP
54039	413	23	in	in	IN
54039	413	24	butter	butter	NN
54039	413	25	a	a	DT
54039	413	26	golden	golden	JJ
54039	413	27	colour	colour	NN
54039	413	28	,	,	,
54039	413	29	sprinkle	sprinkle	VB
54039	413	30	with	with	IN
54039	413	31	pepper	pepper	NN
54039	413	32	and	and	CC
54039	413	33	salt	salt	NN
54039	413	34	.	.	.
54039	414	1	Have	have	VBP
54039	414	2	ready	ready	JJ
54039	414	3	as	as	IN
54039	414	4	many	many	JJ
54039	414	5	pieces	piece	NNS
54039	414	6	of	of	IN
54039	414	7	fried	fried	JJ
54039	414	8	bread	bread	NN
54039	414	9	,	,	,
54039	414	10	cut	cut	VBD
54039	414	11	out	out	RP
54039	414	12	with	with	IN
54039	414	13	a	a	DT
54039	414	14	round	round	JJ
54039	414	15	cutter	cutter	NN
54039	414	16	,	,	,
54039	414	17	as	as	IN
54039	414	18	you	-PRON-	PRP
54039	414	19	have	have	VBP
54039	414	20	oysters	oyster	NNS
54039	414	21	,	,	,
54039	414	22	lay	lie	VBD
54039	414	23	an	an	DT
54039	414	24	oyster	oyster	NN
54039	414	25	on	on	IN
54039	414	26	each	each	DT
54039	414	27	;	;	:
54039	414	28	garnish	garnish	VB
54039	414	29	the	the	DT
54039	414	30	top	top	NN
54039	414	31	with	with	IN
54039	414	32	a	a	DT
54039	414	33	sprinkling	sprinkling	NN
54039	414	34	of	of	IN
54039	414	35	chopped	chop	VBN
54039	414	36	green	green	JJ
54039	414	37	parsley	parsley	NN
54039	414	38	and	and	CC
54039	414	39	a	a	DT
54039	414	40	piece	piece	NN
54039	414	41	or	or	CC
54039	414	42	two	two	CD
54039	414	43	of	of	IN
54039	414	44	lemon	lemon	NN
54039	414	45	cut	cut	VBN
54039	414	46	in	in	IN
54039	414	47	dice	dice	NN
54039	414	48	shape	shape	NN
54039	414	49	.	.	.
54039	415	1	12	12	CD
54039	415	2	.	.	.
54039	416	1	Irish	Irish	NNP
54039	416	2	Cutlets	Cutlets	NNPS
54039	416	3	.	.	.
54039	417	1	Remove	remove	VB
54039	417	2	the	the	DT
54039	417	3	skin	skin	NN
54039	417	4	and	and	CC
54039	417	5	bone	bone	NN
54039	417	6	from	from	IN
54039	417	7	any	any	DT
54039	417	8	cold	cold	JJ
54039	417	9	fish	fish	NN
54039	417	10	you	-PRON-	PRP
54039	417	11	may	may	MD
54039	417	12	have	have	VB
54039	417	13	remaining	remain	VBG
54039	417	14	;	;	:
54039	417	15	well	well	RB
54039	417	16	pound	pound	VB
54039	417	17	the	the	DT
54039	417	18	flesh	flesh	NN
54039	417	19	in	in	IN
54039	417	20	a	a	DT
54039	417	21	mortar	mortar	NN
54039	417	22	;	;	:
54039	417	23	add	add	VB
54039	417	24	one	one	CD
54039	417	25	cup	cup	NN
54039	417	26	of	of	IN
54039	417	27	bread	bread	NN
54039	417	28	crumbs	crumb	NNS
54039	417	29	,	,	,
54039	417	30	salt	salt	NN
54039	417	31	and	and	CC
54039	417	32	Nepaul	Nepaul	NNP
54039	417	33	pepper	pepper	NN
54039	417	34	to	to	TO
54039	417	35	taste	taste	NN
54039	417	36	,	,	,
54039	417	37	a	a	DT
54039	417	38	teaspoon	teaspoon	NN
54039	417	39	of	of	IN
54039	417	40	chopped	chop	VBN
54039	417	41	onion	onion	NN
54039	417	42	,	,	,
54039	417	43	a	a	DT
54039	417	44	teaspoon	teaspoon	NN
54039	417	45	of	of	IN
54039	417	46	chopped	chop	VBN
54039	417	47	parsley	parsley	NN
54039	417	48	,	,	,
54039	417	49	mix	mix	VB
54039	417	50	all	all	RB
54039	417	51	well	well	RB
54039	417	52	together	together	RB
54039	417	53	with	with	IN
54039	417	54	one	one	CD
54039	417	55	or	or	CC
54039	417	56	two	two	CD
54039	417	57	well	well	RB
54039	417	58	beaten	beat	VBN
54039	417	59	eggs	egg	NNS
54039	417	60	,	,	,
54039	417	61	shape	shape	NN
54039	417	62	into	into	IN
54039	417	63	cutlets	cutlet	NNS
54039	417	64	,	,	,
54039	417	65	sausages	sausage	NNS
54039	417	66	,	,	,
54039	417	67	or	or	CC
54039	417	68	rounds	round	NNS
54039	417	69	,	,	,
54039	417	70	and	and	CC
54039	417	71	fry	fry	VB
54039	417	72	a	a	DT
54039	417	73	pale	pale	JJ
54039	417	74	golden	golden	JJ
54039	417	75	colour	colour	NN
54039	417	76	.	.	.
54039	418	1	Serve	serve	VB
54039	418	2	neatly	neatly	RB
54039	418	3	garnished	garnish	VBN
54039	418	4	with	with	IN
54039	418	5	parsley	parsley	NN
54039	418	6	,	,	,
54039	418	7	and	and	CC
54039	418	8	slices	slice	NNS
54039	418	9	of	of	IN
54039	418	10	lemon	lemon	NN
54039	418	11	on	on	IN
54039	418	12	a	a	DT
54039	418	13	stand	stand	NN
54039	418	14	of	of	IN
54039	418	15	potato	potato	NN
54039	418	16	.	.	.
54039	419	1	13	13	CD
54039	419	2	.	.	.
54039	420	1	Smoked	Smoked	NNP
54039	420	2	Haddock	Haddock	NNP
54039	420	3	Croquets	Croquets	NNPS
54039	420	4	.	.	.
54039	421	1	Get	get	VB
54039	421	2	a	a	DT
54039	421	3	good	good	JJ
54039	421	4	sized	sized	JJ
54039	421	5	smoked	smoke	VBN
54039	421	6	haddock	haddock	NN
54039	421	7	,	,	,
54039	421	8	put	put	VBD
54039	421	9	it	-PRON-	PRP
54039	421	10	in	in	IN
54039	421	11	the	the	DT
54039	421	12	oven	oven	NN
54039	421	13	a	a	DT
54039	421	14	few	few	JJ
54039	421	15	minutes	minute	NNS
54039	421	16	,	,	,
54039	421	17	pick	pick	VB
54039	421	18	out	out	RP
54039	421	19	all	all	DT
54039	421	20	bones	bone	NNS
54039	421	21	and	and	CC
54039	421	22	skin	skin	NN
54039	421	23	,	,	,
54039	421	24	pound	pound	VB
54039	421	25	the	the	DT
54039	421	26	flesh	flesh	NN
54039	421	27	in	in	IN
54039	421	28	a	a	DT
54039	421	29	mortar	mortar	NN
54039	421	30	,	,	,
54039	421	31	add	add	VB
54039	421	32	one	one	CD
54039	421	33	teaspoon	teaspoon	NN
54039	421	34	chopped	chop	VBD
54039	421	35	onion	onion	NN
54039	421	36	,	,	,
54039	421	37	one	one	CD
54039	421	38	teaspoon	teaspoon	NN
54039	421	39	of	of	IN
54039	421	40	herbs	herb	NNS
54039	421	41	as	as	IN
54039	421	42	for	for	IN
54039	421	43	veal	veal	NN
54039	421	44	stuffing	stuffing	NN
54039	421	45	,	,	,
54039	421	46	the	the	DT
54039	421	47	grated	grate	VBN
54039	421	48	rind	rind	NN
54039	421	49	of	of	IN
54039	421	50	half	half	PDT
54039	421	51	a	a	DT
54039	421	52	lemon	lemon	NN
54039	421	53	,	,	,
54039	421	54	pepper	pepper	NN
54039	421	55	and	and	CC
54039	421	56	salt	salt	NN
54039	421	57	to	to	IN
54039	421	58	taste	taste	NN
54039	421	59	,	,	,
54039	421	60	one	one	CD
54039	421	61	tea	tea	NN
54039	421	62	-	-	HYPH
54039	421	63	cup	cup	NN
54039	421	64	of	of	IN
54039	421	65	fine	fine	JJ
54039	421	66	bread	bread	NN
54039	421	67	crumbs	crumb	NNS
54039	421	68	;	;	:
54039	421	69	mix	mix	VB
54039	421	70	well	well	UH
54039	421	71	,	,	,
54039	421	72	bind	bind	VB
54039	421	73	all	all	DT
54039	421	74	with	with	IN
54039	421	75	one	one	CD
54039	421	76	or	or	CC
54039	421	77	two	two	CD
54039	421	78	well	well	RB
54039	421	79	beaten	beat	VBN
54039	421	80	eggs	egg	NNS
54039	421	81	,	,	,
54039	421	82	form	form	VBP
54039	421	83	into	into	IN
54039	421	84	croquets	croquet	NNS
54039	421	85	,	,	,
54039	421	86	egg	egg	NN
54039	421	87	and	and	CC
54039	421	88	bread	bread	NN
54039	421	89	crumb	crumb	VBD
54039	421	90	them	-PRON-	PRP
54039	421	91	,	,	,
54039	421	92	fry	fry	VBP
54039	421	93	in	in	IN
54039	421	94	butter	butter	NN
54039	421	95	a	a	DT
54039	421	96	delicate	delicate	JJ
54039	421	97	gold	gold	NN
54039	421	98	colour	colour	NN
54039	421	99	.	.	.
54039	422	1	Serve	serve	VB
54039	422	2	round	round	IN
54039	422	3	a	a	DT
54039	422	4	wall	wall	NN
54039	422	5	of	of	IN
54039	422	6	mashed	mashed	JJ
54039	422	7	potatoes	potato	NNS
54039	422	8	;	;	:
54039	422	9	garnish	garnish	VB
54039	422	10	with	with	IN
54039	422	11	parsley	parsley	NN
54039	422	12	and	and	CC
54039	422	13	fried	fried	JJ
54039	422	14	bread	bread	NN
54039	422	15	.	.	.
54039	423	1	14	14	CD
54039	423	2	.	.	.
54039	424	1	Baked	baked	JJ
54039	424	2	Fish	Fish	NNP
54039	424	3	.	.	.
54039	425	1	Get	get	VB
54039	425	2	a	a	DT
54039	425	3	good	good	JJ
54039	425	4	sized	sized	JJ
54039	425	5	gurnet	gurnet	NN
54039	425	6	,	,	,
54039	425	7	stuff	stuff	VB
54039	425	8	it	-PRON-	PRP
54039	425	9	with	with	IN
54039	425	10	the	the	DT
54039	425	11	following	follow	VBG
54039	425	12	mixture	mixture	NN
54039	425	13	;	;	:
54039	425	14	tie	tie	VB
54039	425	15	it	-PRON-	PRP
54039	425	16	carefully	carefully	RB
54039	425	17	round	round	JJ
54039	425	18	with	with	IN
54039	425	19	tape	tape	NN
54039	425	20	(	(	-LRB-
54039	425	21	string	string	NN
54039	425	22	cuts	cut	VBZ
54039	425	23	the	the	DT
54039	425	24	fish	fish	NN
54039	425	25	)	)	-RRB-
54039	425	26	,	,	,
54039	425	27	put	put	VBD
54039	425	28	it	-PRON-	PRP
54039	425	29	in	in	IN
54039	425	30	a	a	DT
54039	425	31	baking	baking	NN
54039	425	32	tin	tin	NN
54039	425	33	,	,	,
54039	425	34	cover	cover	VB
54039	425	35	over	over	RP
54039	425	36	with	with	IN
54039	425	37	little	little	JJ
54039	425	38	dotes	dote	NNS
54039	425	39	of	of	IN
54039	425	40	butter	butter	NN
54039	425	41	here	here	RB
54039	425	42	and	and	CC
54039	425	43	there	there	RB
54039	425	44	and	and	CC
54039	425	45	a	a	DT
54039	425	46	sprinkling	sprinkling	NN
54039	425	47	of	of	IN
54039	425	48	salt	salt	NN
54039	425	49	and	and	CC
54039	425	50	pepper	pepper	NN
54039	425	51	.	.	.
54039	426	1	Put	put	VB
54039	426	2	it	-PRON-	PRP
54039	426	3	into	into	IN
54039	426	4	the	the	DT
54039	426	5	oven	oven	NN
54039	426	6	,	,	,
54039	426	7	and	and	CC
54039	426	8	bake	bake	VB
54039	426	9	till	till	IN
54039	426	10	well	well	RB
54039	426	11	done	do	VBN
54039	426	12	;	;	:
54039	426	13	remove	remove	VB
54039	426	14	the	the	DT
54039	426	15	tape	tape	NN
54039	426	16	carefully	carefully	RB
54039	426	17	,	,	,
54039	426	18	so	so	IN
54039	426	19	as	as	IN
54039	426	20	not	not	RB
54039	426	21	to	to	TO
54039	426	22	spoil	spoil	VB
54039	426	23	the	the	DT
54039	426	24	look	look	NN
54039	426	25	of	of	IN
54039	426	26	the	the	DT
54039	426	27	fish	fish	NN
54039	426	28	.	.	.
54039	427	1	Ornament	ornament	JJ
54039	427	2	with	with	IN
54039	427	3	tufts	tuft	NNS
54039	427	4	of	of	IN
54039	427	5	parsley	parsley	NN
54039	427	6	,	,	,
54039	427	7	and	and	CC
54039	427	8	serve	serve	VB
54039	427	9	with	with	IN
54039	427	10	a	a	DT
54039	427	11	dish	dish	NN
54039	427	12	of	of	IN
54039	427	13	mashed	mashed	JJ
54039	427	14	potatoes	potato	NNS
54039	427	15	,	,	,
54039	427	16	or	or	CC
54039	427	17	fried	fry	VBN
54039	427	18	potato	potato	NN
54039	427	19	chips	chip	NNS
54039	427	20	.	.	.
54039	428	1	Fish	fish	NN
54039	428	2	Stuffing	Stuffing	NNP
54039	428	3	.	.	.
54039	429	1	One	one	CD
54039	429	2	cup	cup	NN
54039	429	3	of	of	IN
54039	429	4	fine	fine	JJ
54039	429	5	bread	bread	NN
54039	429	6	crumbs	crumb	VBZ
54039	429	7	,	,	,
54039	429	8	three	three	CD
54039	429	9	ounces	ounce	NNS
54039	429	10	of	of	IN
54039	429	11	butter	butter	NN
54039	429	12	well	well	RB
54039	429	13	worked	work	VBD
54039	429	14	in	in	IN
54039	429	15	,	,	,
54039	429	16	one	one	CD
54039	429	17	teaspoon	teaspoon	NN
54039	429	18	of	of	IN
54039	429	19	herbs	herb	NNS
54039	429	20	,	,	,
54039	429	21	as	as	IN
54039	429	22	for	for	IN
54039	429	23	veal	veal	NN
54039	429	24	stuffing	stuffing	NN
54039	429	25	,	,	,
54039	429	26	pepper	pepper	NN
54039	429	27	and	and	CC
54039	429	28	salt	salt	NN
54039	429	29	to	to	IN
54039	429	30	taste	taste	NN
54039	429	31	,	,	,
54039	429	32	the	the	DT
54039	429	33	yolks	yolk	NNS
54039	429	34	of	of	IN
54039	429	35	two	two	CD
54039	429	36	eggs	egg	NNS
54039	429	37	.	.	.
54039	430	1	Mix	mix	VB
54039	430	2	all	all	DT
54039	430	3	well	well	RB
54039	430	4	together	together	RB
54039	430	5	,	,	,
54039	430	6	and	and	CC
54039	430	7	stuff	stuff	VB
54039	430	8	the	the	DT
54039	430	9	fish	fish	NN
54039	430	10	neatly	neatly	RB
54039	430	11	.	.	.
54039	431	1	15	15	CD
54039	431	2	.	.	.
54039	432	1	Baked	Baked	NNP
54039	432	2	Smoked	Smoked	NNP
54039	432	3	Haddock	Haddock	NNP
54039	432	4	.	.	.
54039	433	1	Get	get	VB
54039	433	2	a	a	DT
54039	433	3	good	good	JJ
54039	433	4	sized	sized	JJ
54039	433	5	haddock	haddock	NN
54039	433	6	,	,	,
54039	433	7	stuff	stuff	VB
54039	433	8	it	-PRON-	PRP
54039	433	9	with	with	IN
54039	433	10	the	the	DT
54039	433	11	following	follow	VBG
54039	433	12	mixture	mixture	NN
54039	433	13	,	,	,
54039	433	14	and	and	CC
54039	433	15	proceed	proceed	VB
54039	433	16	as	as	IN
54039	433	17	in	in	IN
54039	433	18	above	above	IN
54039	433	19	recipe	recipe	NN
54039	433	20	.	.	.
54039	434	1	Fish	fish	NN
54039	434	2	Stuffing	Stuffing	NNP
54039	434	3	.	.	.
54039	435	1	One	one	CD
54039	435	2	tea	tea	NN
54039	435	3	-	-	HYPH
54039	435	4	cup	cup	NN
54039	435	5	of	of	IN
54039	435	6	fine	fine	JJ
54039	435	7	bread	bread	NN
54039	435	8	crumbs	crumb	VBZ
54039	435	9	,	,	,
54039	435	10	two	two	CD
54039	435	11	well	well	RB
54039	435	12	boiled	boil	VBN
54039	435	13	onions	onion	NNS
54039	435	14	chopped	chop	VBN
54039	435	15	and	and	CC
54039	435	16	mashed	mash	VBD
54039	435	17	to	to	TO
54039	435	18	pulp	pulp	NN
54039	435	19	,	,	,
54039	435	20	three	three	CD
54039	435	21	ounces	ounce	NNS
54039	435	22	of	of	IN
54039	435	23	butter	butter	NN
54039	435	24	,	,	,
54039	435	25	a	a	DT
54039	435	26	small	small	JJ
54039	435	27	quantity	quantity	NN
54039	435	28	of	of	IN
54039	435	29	sage	sage	NN
54039	435	30	to	to	TO
54039	435	31	taste	taste	VB
54039	435	32	chopped	chopped	JJ
54039	435	33	_	_	NNP
54039	435	34	very	very	RB
54039	435	35	_	_	NNP
54039	435	36	fine	fine	JJ
54039	435	37	,	,	,
54039	435	38	pepper	pepper	NN
54039	435	39	and	and	CC
54039	435	40	salt	salt	NN
54039	435	41	to	to	IN
54039	435	42	taste	taste	NN
54039	435	43	.	.	.
54039	436	1	Mix	mix	VB
54039	436	2	all	all	DT
54039	436	3	well	well	RB
54039	436	4	together	together	RB
54039	436	5	,	,	,
54039	436	6	and	and	CC
54039	436	7	stuff	stuff	VB
54039	436	8	the	the	DT
54039	436	9	fish	fish	NN
54039	436	10	.	.	.
54039	437	1	16	16	CD
54039	437	2	.	.	.
54039	438	1	Curried	Curried	NNP
54039	438	2	Haddock	Haddock	NNP
54039	438	3	.	.	.
54039	439	1	Put	put	VB
54039	439	2	a	a	DT
54039	439	3	smoked	smoke	VBN
54039	439	4	haddock	haddock	NN
54039	439	5	in	in	IN
54039	439	6	the	the	DT
54039	439	7	oven	oven	NN
54039	439	8	for	for	IN
54039	439	9	a	a	DT
54039	439	10	few	few	JJ
54039	439	11	minutes	minute	NNS
54039	439	12	;	;	,
54039	439	13	free	free	JJ
54039	439	14	it	-PRON-	PRP
54039	439	15	of	of	IN
54039	439	16	bone	bone	NN
54039	439	17	and	and	CC
54039	439	18	skin	skin	NN
54039	439	19	and	and	CC
54039	439	20	set	set	VBD
54039	439	21	it	-PRON-	PRP
54039	439	22	aside	aside	RB
54039	439	23	.	.	.
54039	440	1	Cut	cut	VB
54039	440	2	up	up	RP
54039	440	3	an	an	DT
54039	440	4	onion	onion	NN
54039	440	5	very	very	RB
54039	440	6	small	small	JJ
54039	440	7	,	,	,
54039	440	8	also	also	RB
54039	440	9	two	two	CD
54039	440	10	beads	bead	NNS
54039	440	11	of	of	IN
54039	440	12	garlic	garlic	NN
54039	440	13	chopped	chop	VBD
54039	440	14	,	,	,
54039	440	15	two	two	CD
54039	440	16	bay	bay	NN
54039	440	17	-	-	HYPH
54039	440	18	leaves	leave	NNS
54039	440	19	chopped	chop	VBD
54039	440	20	;	;	:
54039	440	21	fry	fry	NN
54039	440	22	in	in	IN
54039	440	23	three	three	CD
54039	440	24	ounces	ounce	NNS
54039	440	25	of	of	IN
54039	440	26	butter	butter	NN
54039	440	27	with	with	IN
54039	440	28	twenty	twenty	CD
54039	440	29	-	-	HYPH
54039	440	30	four	four	CD
54039	440	31	cloves	clove	NNS
54039	440	32	a	a	DT
54039	440	33	nice	nice	JJ
54039	440	34	brown	brown	NN
54039	440	35	,	,	,
54039	440	36	then	then	RB
54039	440	37	add	add	VB
54039	440	38	one	one	CD
54039	440	39	tablespoon	tablespoon	NN
54039	440	40	of	of	IN
54039	440	41	best	good	JJS
54039	440	42	currie	currie	JJ
54039	440	43	powder	powder	NN
54039	440	44	;	;	:
54039	440	45	stir	stir	NN
54039	440	46	;	;	:
54039	440	47	and	and	CC
54039	440	48	,	,	,
54039	440	49	lastly	lastly	RB
54039	440	50	,	,	,
54039	440	51	add	add	VB
54039	440	52	the	the	DT
54039	440	53	fish	fish	NN
54039	440	54	.	.	.
54039	441	1	Stir	stir	VB
54039	441	2	well	well	UH
54039	441	3	,	,	,
54039	441	4	and	and	CC
54039	441	5	keep	keep	VB
54039	441	6	frying	fry	VBG
54039	441	7	till	till	IN
54039	441	8	the	the	DT
54039	441	9	fish	fish	NN
54039	441	10	is	be	VBZ
54039	441	11	almost	almost	RB
54039	441	12	dry	dry	JJ
54039	441	13	.	.	.
54039	442	1	Serve	serve	VB
54039	442	2	with	with	IN
54039	442	3	a	a	DT
54039	442	4	separate	separate	JJ
54039	442	5	dish	dish	NN
54039	442	6	of	of	IN
54039	442	7	plain	plain	JJ
54039	442	8	boiled	boil	VBN
54039	442	9	rice	rice	NN
54039	442	10	.	.	.
54039	443	1	17	17	CD
54039	443	2	.	.	.
54039	444	1	Curried	Curried	NNP
54039	444	2	Lobster	Lobster	NNP
54039	444	3	.	.	.
54039	445	1	Cut	cut	VB
54039	445	2	up	up	RP
54039	445	3	an	an	DT
54039	445	4	onion	onion	NN
54039	445	5	,	,	,
54039	445	6	two	two	CD
54039	445	7	beads	bead	NNS
54039	445	8	of	of	IN
54039	445	9	garlic	garlic	NN
54039	445	10	,	,	,
54039	445	11	two	two	CD
54039	445	12	bay	bay	NN
54039	445	13	-	-	HYPH
54039	445	14	leaves	leave	NNS
54039	445	15	,	,	,
54039	445	16	and	and	CC
54039	445	17	fry	fry	NN
54039	445	18	,	,	,
54039	445	19	in	in	IN
54039	445	20	two	two	CD
54039	445	21	ounces	ounce	NNS
54039	445	22	of	of	IN
54039	445	23	butter	butter	NN
54039	445	24	with	with	IN
54039	445	25	twenty	twenty	CD
54039	445	26	-	-	HYPH
54039	445	27	four	four	CD
54039	445	28	cloves	clove	NNS
54039	445	29	,	,	,
54039	445	30	a	a	DT
54039	445	31	nice	nice	JJ
54039	445	32	colour	colour	NN
54039	445	33	,	,	,
54039	445	34	then	then	RB
54039	445	35	add	add	VB
54039	445	36	one	one	CD
54039	445	37	tablespoon	tablespoon	NN
54039	445	38	of	of	IN
54039	445	39	best	good	JJS
54039	445	40	currie	currie	JJ
54039	445	41	powder	powder	NN
54039	445	42	.	.	.
54039	446	1	Let	let	VB
54039	446	2	it	-PRON-	PRP
54039	446	3	all	all	DT
54039	446	4	fry	fry	VB
54039	446	5	for	for	IN
54039	446	6	two	two	CD
54039	446	7	or	or	CC
54039	446	8	three	three	CD
54039	446	9	minutes	minute	NNS
54039	446	10	,	,	,
54039	446	11	then	then	RB
54039	446	12	add	add	VB
54039	446	13	two	two	CD
54039	446	14	tablespoons	tablespoon	NNS
54039	446	15	of	of	IN
54039	446	16	tomato	tomato	NNP
54039	446	17	pulp	pulp	NN
54039	446	18	,	,	,
54039	446	19	a	a	DT
54039	446	20	blade	blade	NN
54039	446	21	of	of	IN
54039	446	22	mace	mace	NN
54039	446	23	,	,	,
54039	446	24	and	and	CC
54039	446	25	a	a	DT
54039	446	26	cup	cup	NN
54039	446	27	of	of	IN
54039	446	28	water	water	NN
54039	446	29	;	;	:
54039	446	30	let	let	VB
54039	446	31	it	-PRON-	PRP
54039	446	32	simmer	simmer	VB
54039	446	33	gently	gently	RB
54039	446	34	for	for	IN
54039	446	35	one	one	CD
54039	446	36	hour	hour	NN
54039	446	37	,	,	,
54039	446	38	then	then	RB
54039	446	39	just	just	RB
54039	446	40	before	before	IN
54039	446	41	serving	serve	VBG
54039	446	42	add	add	VB
54039	446	43	salt	salt	NN
54039	446	44	to	to	IN
54039	446	45	taste	taste	NN
54039	446	46	,	,	,
54039	446	47	and	and	CC
54039	446	48	a	a	DT
54039	446	49	squeeze	squeeze	NN
54039	446	50	of	of	IN
54039	446	51	lemon	lemon	NN
54039	446	52	,	,	,
54039	446	53	and	and	CC
54039	446	54	the	the	DT
54039	446	55	contents	content	NNS
54039	446	56	of	of	IN
54039	446	57	a	a	DT
54039	446	58	best	good	JJS
54039	446	59	brand	brand	NN
54039	446	60	tin	tin	NN
54039	446	61	of	of	IN
54039	446	62	lobster	lobster	NN
54039	446	63	.	.	.
54039	447	1	Serve	serve	VB
54039	447	2	with	with	IN
54039	447	3	a	a	DT
54039	447	4	separate	separate	JJ
54039	447	5	dish	dish	NN
54039	447	6	of	of	IN
54039	447	7	boiled	boil	VBN
54039	447	8	rice	rice	NN
54039	447	9	.	.	.
54039	448	1	18	18	CD
54039	448	2	.	.	.
54039	449	1	Curried	Curried	NNP
54039	449	2	Eel	Eel	NNP
54039	449	3	.	.	.
54039	450	1	Cut	cut	VB
54039	450	2	up	up	RP
54039	450	3	an	an	DT
54039	450	4	onion	onion	NN
54039	450	5	,	,	,
54039	450	6	two	two	CD
54039	450	7	beads	bead	NNS
54039	450	8	of	of	IN
54039	450	9	garlic	garlic	NN
54039	450	10	,	,	,
54039	450	11	two	two	CD
54039	450	12	bay	bay	NN
54039	450	13	-	-	HYPH
54039	450	14	leaves	leave	NNS
54039	450	15	,	,	,
54039	450	16	and	and	CC
54039	450	17	fry	fry	VB
54039	450	18	in	in	IN
54039	450	19	two	two	CD
54039	450	20	ounces	ounce	NNS
54039	450	21	of	of	IN
54039	450	22	butter	butter	NN
54039	450	23	and	and	CC
54039	450	24	twenty	twenty	CD
54039	450	25	-	-	HYPH
54039	450	26	four	four	CD
54039	450	27	cloves	clove	NNS
54039	450	28	a	a	DT
54039	450	29	nice	nice	JJ
54039	450	30	brown	brown	NN
54039	450	31	;	;	:
54039	450	32	then	then	RB
54039	450	33	add	add	VB
54039	450	34	one	one	CD
54039	450	35	tablespoon	tablespoon	NN
54039	450	36	or	or	CC
54039	450	37	a	a	DT
54039	450	38	little	little	JJ
54039	450	39	less	less	JJR
54039	450	40	of	of	IN
54039	450	41	best	good	JJS
54039	450	42	currie	currie	JJ
54039	450	43	powder	powder	NN
54039	450	44	;	;	:
54039	450	45	stir	stir	NN
54039	450	46	;	;	:
54039	450	47	then	then	RB
54039	450	48	add	add	VB
54039	450	49	one	one	CD
54039	450	50	cup	cup	NN
54039	450	51	of	of	IN
54039	450	52	water	water	NN
54039	450	53	,	,	,
54039	450	54	and	and	CC
54039	450	55	a	a	DT
54039	450	56	two	two	CD
54039	450	57	-	-	HYPH
54039	450	58	penny	penny	NN
54039	450	59	packet	packet	NN
54039	450	60	of	of	IN
54039	450	61	Edwards	Edwards	NNP
54039	450	62	'	'	POS
54039	450	63	Tomato	Tomato	NNP
54039	450	64	Soup	Soup	NNP
54039	450	65	.	.	.
54039	451	1	Let	let	VB
54039	451	2	it	-PRON-	PRP
54039	451	3	simmer	simmer	VB
54039	451	4	gently	gently	RB
54039	451	5	for	for	IN
54039	451	6	one	one	CD
54039	451	7	hour	hour	NN
54039	451	8	.	.	.
54039	452	1	Then	then	RB
54039	452	2	add	add	VB
54039	452	3	one	one	CD
54039	452	4	pound	pound	NN
54039	452	5	of	of	IN
54039	452	6	eels	eel	NNS
54039	452	7	that	that	WDT
54039	452	8	have	have	VBP
54039	452	9	been	be	VBN
54039	452	10	nicely	nicely	RB
54039	452	11	skinned	skin	VBN
54039	452	12	and	and	CC
54039	452	13	cleaned	clean	VBN
54039	452	14	.	.	.
54039	453	1	Let	let	VB
54039	453	2	the	the	DT
54039	453	3	fish	fish	NN
54039	453	4	thoroughly	thoroughly	RB
54039	453	5	cook	cook	NN
54039	453	6	in	in	IN
54039	453	7	the	the	DT
54039	453	8	sauce	sauce	NN
54039	453	9	,	,	,
54039	453	10	and	and	CC
54039	453	11	about	about	RB
54039	453	12	five	five	CD
54039	453	13	minutes	minute	NNS
54039	453	14	before	before	IN
54039	453	15	it	-PRON-	PRP
54039	453	16	is	be	VBZ
54039	453	17	ready	ready	JJ
54039	453	18	add	add	VB
54039	453	19	the	the	DT
54039	453	20	milk	milk	NN
54039	453	21	of	of	IN
54039	453	22	a	a	DT
54039	453	23	cocoa	cocoa	NN
54039	453	24	-	-	HYPH
54039	453	25	nut	nut	NN
54039	453	26	.	.	.
54039	454	1	Serve	serve	VB
54039	454	2	with	with	IN
54039	454	3	a	a	DT
54039	454	4	dish	dish	NN
54039	454	5	of	of	IN
54039	454	6	plain	plain	JJ
54039	454	7	boiled	boil	VBN
54039	454	8	rice	rice	NN
54039	454	9	.	.	.
54039	455	1	19	19	CD
54039	455	2	.	.	.
54039	456	1	Devilled	Devilled	NNP
54039	456	2	Eels	Eels	NNP
54039	456	3	.	.	.
54039	457	1	Well	well	UH
54039	457	2	clean	clean	JJ
54039	457	3	and	and	CC
54039	457	4	skin	skin	VBP
54039	457	5	one	one	CD
54039	457	6	pound	pound	NN
54039	457	7	of	of	IN
54039	457	8	eels	eel	NNS
54039	457	9	,	,	,
54039	457	10	cut	cut	VBD
54039	457	11	into	into	IN
54039	457	12	two	two	CD
54039	457	13	-	-	HYPH
54039	457	14	inch	inch	NN
54039	457	15	lengths	length	NNS
54039	457	16	,	,	,
54039	457	17	roll	roll	VB
54039	457	18	in	in	IN
54039	457	19	flour	flour	NN
54039	457	20	,	,	,
54039	457	21	sprinkle	sprinkle	VB
54039	457	22	well	well	RB
54039	457	23	with	with	IN
54039	457	24	salt	salt	NN
54039	457	25	and	and	CC
54039	457	26	Nepaul	Nepaul	NNP
54039	457	27	pepper	pepper	NN
54039	457	28	.	.	.
54039	458	1	Fry	fry	CD
54039	458	2	in	in	IN
54039	458	3	butter	butter	NN
54039	458	4	a	a	DT
54039	458	5	nice	nice	JJ
54039	458	6	colour	colour	NN
54039	458	7	.	.	.
54039	459	1	Serve	serve	VB
54039	459	2	,	,	,
54039	459	3	neatly	neatly	RB
54039	459	4	heaped	heap	VBD
54039	459	5	one	one	CD
54039	459	6	on	on	IN
54039	459	7	the	the	DT
54039	459	8	other	other	JJ
54039	459	9	,	,	,
54039	459	10	with	with	IN
54039	459	11	bits	bit	NNS
54039	459	12	of	of	IN
54039	459	13	parsley	parsley	NN
54039	459	14	in	in	IN
54039	459	15	between	between	IN
54039	459	16	.	.	.
54039	460	1	Fried	fry	VBN
54039	460	2	or	or	CC
54039	460	3	mashed	mash	VBN
54039	460	4	potatoes	potato	NNS
54039	460	5	is	be	VBZ
54039	460	6	the	the	DT
54039	460	7	right	right	JJ
54039	460	8	accompaniment	accompaniment	NN
54039	460	9	for	for	IN
54039	460	10	this	this	DT
54039	460	11	dish	dish	NN
54039	460	12	,	,	,
54039	460	13	or	or	CC
54039	460	14	plain	plain	JJ
54039	460	15	boiled	boil	VBN
54039	460	16	rice	rice	NN
54039	460	17	.	.	.
54039	461	1	20	20	CD
54039	461	2	.	.	.
54039	462	1	Fish	Fish	NNP
54039	462	2	and	and	CC
54039	462	3	Potato	Potato	NNP
54039	462	4	Cutlets	Cutlets	NNPS
54039	462	5	.	.	.
54039	463	1	Mash	mash	VB
54039	463	2	some	some	DT
54039	463	3	potatoes	potato	NNS
54039	463	4	,	,	,
54039	463	5	take	take	VB
54039	463	6	any	any	DT
54039	463	7	cold	cold	JJ
54039	463	8	fish	fish	NN
54039	463	9	,	,	,
54039	463	10	free	free	JJ
54039	463	11	it	-PRON-	PRP
54039	463	12	of	of	IN
54039	463	13	skin	skin	NN
54039	463	14	and	and	CC
54039	463	15	bone	bone	NN
54039	463	16	.	.	.
54039	464	1	Mix	mix	VB
54039	464	2	them	-PRON-	PRP
54039	464	3	together	together	RB
54039	464	4	with	with	IN
54039	464	5	one	one	CD
54039	464	6	teaspoon	teaspoon	NN
54039	464	7	of	of	IN
54039	464	8	chopped	chop	VBN
54039	464	9	onion	onion	NN
54039	464	10	,	,	,
54039	464	11	one	one	CD
54039	464	12	teaspoon	teaspoon	NN
54039	464	13	of	of	IN
54039	464	14	herbs	herb	NNS
54039	464	15	as	as	IN
54039	464	16	for	for	IN
54039	464	17	veal	veal	NN
54039	464	18	stuffing	stuffing	NN
54039	464	19	,	,	,
54039	464	20	salt	salt	NN
54039	464	21	and	and	CC
54039	464	22	pepper	pepper	NN
54039	464	23	to	to	TO
54039	464	24	taste	taste	NN
54039	464	25	,	,	,
54039	464	26	the	the	DT
54039	464	27	grated	grate	VBN
54039	464	28	rind	rind	NN
54039	464	29	of	of	IN
54039	464	30	half	half	PDT
54039	464	31	a	a	DT
54039	464	32	lemon	lemon	NN
54039	464	33	.	.	.
54039	465	1	Form	form	VB
54039	465	2	into	into	IN
54039	465	3	cutlet	cutlet	NN
54039	465	4	shape	shape	NN
54039	465	5	,	,	,
54039	465	6	egg	egg	NN
54039	465	7	and	and	CC
54039	465	8	bread	bread	NN
54039	465	9	crumb	crumb	VBD
54039	465	10	them	-PRON-	PRP
54039	465	11	,	,	,
54039	465	12	and	and	CC
54039	465	13	fry	fry	VB
54039	465	14	a	a	DT
54039	465	15	nice	nice	JJ
54039	465	16	golden	golden	JJ
54039	465	17	brown	brown	NN
54039	465	18	.	.	.
54039	466	1	Decorate	decorate	NN
54039	466	2	with	with	IN
54039	466	3	fried	fry	VBN
54039	466	4	parsley	parsley	NN
54039	466	5	.	.	.
54039	467	1	21	21	CD
54039	467	2	.	.	.
54039	468	1	Filleted	Filleted	NNP
54039	468	2	Hake	Hake	NNP
54039	468	3	.	.	.
54039	469	1	Get	get	VB
54039	469	2	one	one	CD
54039	469	3	pound	pound	NN
54039	469	4	of	of	IN
54039	469	5	filleted	fillet	VBN
54039	469	6	hake	hake	NN
54039	469	7	.	.	.
54039	470	1	Chop	chop	VB
54039	470	2	up	up	RP
54039	470	3	an	an	DT
54039	470	4	onion	onion	NN
54039	470	5	very	very	RB
54039	470	6	small	small	JJ
54039	470	7	,	,	,
54039	470	8	mix	mix	VB
54039	470	9	with	with	IN
54039	470	10	a	a	DT
54039	470	11	teaspoon	teaspoon	NN
54039	470	12	of	of	IN
54039	470	13	herbs	herb	NNS
54039	470	14	,	,	,
54039	470	15	chopped	chop	VBD
54039	470	16	parsley	parsley	NN
54039	470	17	,	,	,
54039	470	18	lemon	lemon	NN
54039	470	19	thyme	thyme	NNS
54039	470	20	and	and	CC
54039	470	21	basil	basil	NN
54039	470	22	,	,	,
54039	470	23	and	and	CC
54039	470	24	pepper	pepper	NN
54039	470	25	and	and	CC
54039	470	26	salt	salt	NN
54039	470	27	to	to	IN
54039	470	28	taste	taste	NN
54039	470	29	.	.	.
54039	471	1	Sprinkle	sprinkle	VB
54039	471	2	each	each	DT
54039	471	3	fillet	fillet	NN
54039	471	4	with	with	IN
54039	471	5	this	this	DT
54039	471	6	rather	rather	RB
54039	471	7	thickly	thickly	RB
54039	471	8	,	,	,
54039	471	9	then	then	RB
54039	471	10	roll	roll	VB
54039	471	11	it	-PRON-	PRP
54039	471	12	up	up	RP
54039	471	13	and	and	CC
54039	471	14	tie	tie	VB
54039	471	15	with	with	IN
54039	471	16	a	a	DT
54039	471	17	tape	tape	NN
54039	471	18	.	.	.
54039	472	1	Now	now	RB
54039	472	2	put	put	VB
54039	472	3	it	-PRON-	PRP
54039	472	4	aside	aside	RB
54039	472	5	.	.	.
54039	473	1	Cut	cut	VB
54039	473	2	up	up	RP
54039	473	3	an	an	DT
54039	473	4	onion	onion	NN
54039	473	5	,	,	,
54039	473	6	two	two	CD
54039	473	7	beads	bead	NNS
54039	473	8	of	of	IN
54039	473	9	garlic	garlic	NN
54039	473	10	,	,	,
54039	473	11	two	two	CD
54039	473	12	bay	bay	NN
54039	473	13	-	-	HYPH
54039	473	14	leaves	leave	NNS
54039	473	15	,	,	,
54039	473	16	fry	fry	NN
54039	473	17	in	in	IN
54039	473	18	two	two	CD
54039	473	19	ounces	ounce	NNS
54039	473	20	of	of	IN
54039	473	21	butter	butter	NN
54039	473	22	a	a	DT
54039	473	23	nice	nice	JJ
54039	473	24	yellow	yellow	NN
54039	473	25	,	,	,
54039	473	26	then	then	RB
54039	473	27	add	add	VB
54039	473	28	one	one	CD
54039	473	29	tea	tea	NN
54039	473	30	-	-	HYPH
54039	473	31	cup	cup	NN
54039	473	32	of	of	IN
54039	473	33	water	water	NN
54039	473	34	and	and	CC
54039	473	35	one	one	CD
54039	473	36	packet	packet	NN
54039	473	37	Edwards	Edwards	NNP
54039	473	38	'	'	POS
54039	473	39	Tomato	Tomato	NNP
54039	473	40	Soup	Soup	NNP
54039	473	41	.	.	.
54039	474	1	Let	let	VB
54039	474	2	it	-PRON-	PRP
54039	474	3	simmer	simmer	VB
54039	474	4	gently	gently	RB
54039	474	5	twenty	twenty	CD
54039	474	6	minutes	minute	NNS
54039	474	7	.	.	.
54039	475	1	Add	add	VB
54039	475	2	your	-PRON-	PRP$
54039	475	3	fillets	fillet	NNS
54039	475	4	,	,	,
54039	475	5	and	and	CC
54039	475	6	let	let	VB
54039	475	7	them	-PRON-	PRP
54039	475	8	cook	cook	VB
54039	475	9	in	in	IN
54039	475	10	the	the	DT
54039	475	11	sauce	sauce	NN
54039	475	12	.	.	.
54039	476	1	Before	before	IN
54039	476	2	serving	serve	VBG
54039	476	3	untie	untie	NN
54039	476	4	the	the	DT
54039	476	5	tape	tape	NN
54039	476	6	with	with	IN
54039	476	7	great	great	JJ
54039	476	8	care	care	NN
54039	476	9	.	.	.
54039	477	1	22	22	CD
54039	477	2	.	.	.
54039	478	1	Filleted	Filleted	NNP
54039	478	2	Herrings	Herrings	NNPS
54039	478	3	.	.	.
54039	479	1	Bake	bake	VB
54039	479	2	as	as	IN
54039	479	3	many	many	JJ
54039	479	4	hard	hard	JJ
54039	479	5	solid	solid	JJ
54039	479	6	herrings	herring	NNS
54039	479	7	as	as	IN
54039	479	8	you	-PRON-	PRP
54039	479	9	require	require	VBP
54039	479	10	in	in	IN
54039	479	11	vinegar	vinegar	NN
54039	479	12	,	,	,
54039	479	13	with	with	IN
54039	479	14	a	a	DT
54039	479	15	pinch	pinch	NN
54039	479	16	of	of	IN
54039	479	17	Nepaul	Nepaul	NNP
54039	479	18	pepper	pepper	NN
54039	479	19	and	and	CC
54039	479	20	salt	salt	NN
54039	479	21	,	,	,
54039	479	22	and	and	CC
54039	479	23	two	two	CD
54039	479	24	or	or	CC
54039	479	25	three	three	CD
54039	479	26	bay	bay	NN
54039	479	27	-	-	HYPH
54039	479	28	leaves	leave	NNS
54039	479	29	.	.	.
54039	480	1	When	when	WRB
54039	480	2	done	do	VBN
54039	480	3	,	,	,
54039	480	4	split	split	VB
54039	480	5	each	each	DT
54039	480	6	fish	fish	NN
54039	480	7	down	down	IN
54039	480	8	the	the	DT
54039	480	9	back	back	NN
54039	480	10	,	,	,
54039	480	11	remove	remove	VB
54039	480	12	the	the	DT
54039	480	13	bone	bone	NN
54039	480	14	,	,	,
54039	480	15	and	and	CC
54039	480	16	then	then	RB
54039	480	17	sprinkle	sprinkle	VB
54039	480	18	with	with	IN
54039	480	19	some	some	DT
54039	480	20	chopped	chop	VBN
54039	480	21	onion	onion	NN
54039	480	22	and	and	CC
54039	480	23	green	green	JJ
54039	480	24	parsley	parsley	NN
54039	480	25	,	,	,
54039	480	26	and	and	CC
54039	480	27	put	put	VBD
54039	480	28	it	-PRON-	PRP
54039	480	29	together	together	RB
54039	480	30	so	so	IN
54039	480	31	that	that	IN
54039	480	32	it	-PRON-	PRP
54039	480	33	looks	look	VBZ
54039	480	34	as	as	IN
54039	480	35	before	before	RB
54039	480	36	.	.	.
54039	481	1	Serve	serve	VB
54039	481	2	cold	cold	JJ
54039	481	3	,	,	,
54039	481	4	with	with	IN
54039	481	5	a	a	DT
54039	481	6	nice	nice	JJ
54039	481	7	sauce	sauce	NN
54039	481	8	made	make	VBN
54039	481	9	of	of	IN
54039	481	10	equal	equal	JJ
54039	481	11	parts	part	NNS
54039	481	12	of	of	IN
54039	481	13	olive	olive	JJ
54039	481	14	oil	oil	NN
54039	481	15	and	and	CC
54039	481	16	vinegar	vinegar	NN
54039	481	17	.	.	.
54039	482	1	This	this	DT
54039	482	2	is	be	VBZ
54039	482	3	very	very	RB
54039	482	4	nice	nice	JJ
54039	482	5	served	serve	VBN
54039	482	6	with	with	IN
54039	482	7	salads	salad	NNS
54039	482	8	of	of	IN
54039	482	9	any	any	DT
54039	482	10	kind	kind	NN
54039	482	11	.	.	.
54039	483	1	23	23	CD
54039	483	2	.	.	.
54039	484	1	Filleted	Filleted	NNP
54039	484	2	Skate	Skate	NNP
54039	484	3	.	.	.
54039	485	1	Get	get	VB
54039	485	2	one	one	CD
54039	485	3	pound	pound	NN
54039	485	4	of	of	IN
54039	485	5	fillets	fillet	NNS
54039	485	6	of	of	IN
54039	485	7	skate	skate	NN
54039	485	8	or	or	CC
54039	485	9	crimped	crimp	VBD
54039	485	10	skate	skate	JJ
54039	485	11	.	.	.
54039	486	1	Sprinkle	sprinkle	VB
54039	486	2	them	-PRON-	PRP
54039	486	3	with	with	IN
54039	486	4	a	a	DT
54039	486	5	little	little	JJ
54039	486	6	chopped	chopped	JJ
54039	486	7	onion	onion	NN
54039	486	8	,	,	,
54039	486	9	parsley	parsley	NN
54039	486	10	and	and	CC
54039	486	11	a	a	DT
54039	486	12	hard	hard	JJ
54039	486	13	boiled	boil	VBN
54039	486	14	egg	egg	NN
54039	486	15	chopped	chop	VBN
54039	486	16	;	;	:
54039	486	17	pepper	pepper	NN
54039	486	18	and	and	CC
54039	486	19	salt	salt	NN
54039	486	20	to	to	IN
54039	486	21	taste	taste	NN
54039	486	22	.	.	.
54039	487	1	Roll	roll	VB
54039	487	2	the	the	DT
54039	487	3	fish	fish	NN
54039	487	4	up	up	RP
54039	487	5	,	,	,
54039	487	6	and	and	CC
54039	487	7	tie	tie	VB
54039	487	8	with	with	IN
54039	487	9	tape	tape	NN
54039	487	10	.	.	.
54039	488	1	Cut	cut	VB
54039	488	2	up	up	RP
54039	488	3	an	an	DT
54039	488	4	onion	onion	NN
54039	488	5	into	into	IN
54039	488	6	rings	ring	NNS
54039	488	7	,	,	,
54039	488	8	chop	chop	VB
54039	488	9	two	two	CD
54039	488	10	beads	bead	NNS
54039	488	11	of	of	IN
54039	488	12	garlic	garlic	NN
54039	488	13	and	and	CC
54039	488	14	fry	fry	NN
54039	488	15	in	in	IN
54039	488	16	two	two	CD
54039	488	17	ounces	ounce	NNS
54039	488	18	of	of	IN
54039	488	19	butter	butter	NN
54039	488	20	a	a	DT
54039	488	21	nice	nice	JJ
54039	488	22	brown	brown	NN
54039	488	23	.	.	.
54039	489	1	Add	add	VB
54039	489	2	two	two	CD
54039	489	3	tablespoons	tablespoon	NNS
54039	489	4	of	of	IN
54039	489	5	tomato	tomato	NNP
54039	489	6	pulp	pulp	NN
54039	489	7	,	,	,
54039	489	8	one	one	CD
54039	489	9	tea	tea	NN
54039	489	10	-	-	HYPH
54039	489	11	cup	cup	NN
54039	489	12	of	of	IN
54039	489	13	water	water	NN
54039	489	14	,	,	,
54039	489	15	twelve	twelve	CD
54039	489	16	cloves	clove	NNS
54039	489	17	,	,	,
54039	489	18	twelve	twelve	CD
54039	489	19	peppercorns	peppercorn	NNS
54039	489	20	,	,	,
54039	489	21	and	and	CC
54039	489	22	two	two	CD
54039	489	23	bay	bay	NN
54039	489	24	-	-	HYPH
54039	489	25	leaves	leave	NNS
54039	489	26	.	.	.
54039	490	1	Let	let	VB
54039	490	2	it	-PRON-	PRP
54039	490	3	simmer	simmer	VB
54039	490	4	gently	gently	RB
54039	490	5	half	half	PDT
54039	490	6	an	an	DT
54039	490	7	hour	hour	NN
54039	490	8	,	,	,
54039	490	9	then	then	RB
54039	490	10	add	add	VB
54039	490	11	the	the	DT
54039	490	12	skate	skate	NN
54039	490	13	,	,	,
54039	490	14	and	and	CC
54039	490	15	cook	cook	VB
54039	490	16	it	-PRON-	PRP
54039	490	17	in	in	IN
54039	490	18	the	the	DT
54039	490	19	sauce	sauce	NN
54039	490	20	.	.	.
54039	491	1	Before	before	IN
54039	491	2	serving	serve	VBG
54039	491	3	,	,	,
54039	491	4	remove	remove	VB
54039	491	5	the	the	DT
54039	491	6	tape	tape	NN
54039	491	7	and	and	CC
54039	491	8	the	the	DT
54039	491	9	bay	bay	NN
54039	491	10	leaves	leave	NNS
54039	491	11	.	.	.
54039	492	1	24	24	CD
54039	492	2	.	.	.
54039	493	1	Baked	Baked	NNP
54039	493	2	Mackerel	Mackerel	NNP
54039	493	3	.	.	.
54039	494	1	Get	get	VB
54039	494	2	some	some	DT
54039	494	3	fine	fine	JJ
54039	494	4	mackerel	mackerel	NN
54039	494	5	,	,	,
54039	494	6	sprinkle	sprinkle	VB
54039	494	7	it	-PRON-	PRP
54039	494	8	over	over	RP
54039	494	9	with	with	IN
54039	494	10	Nepaul	Nepaul	NNP
54039	494	11	pepper	pepper	NN
54039	494	12	and	and	CC
54039	494	13	salt	salt	NN
54039	494	14	,	,	,
54039	494	15	chopped	chop	VBD
54039	494	16	onion	onion	NN
54039	494	17	,	,	,
54039	494	18	two	two	CD
54039	494	19	bay	bay	NN
54039	494	20	-	-	HYPH
54039	494	21	leaves	leave	NNS
54039	494	22	,	,	,
54039	494	23	two	two	CD
54039	494	24	beads	bead	NNS
54039	494	25	of	of	IN
54039	494	26	garlic	garlic	NN
54039	494	27	chopped	chop	VBD
54039	494	28	fine	fine	JJ
54039	494	29	,	,	,
54039	494	30	then	then	RB
54039	494	31	pour	pour	VB
54039	494	32	over	over	IN
54039	494	33	all	all	DT
54039	494	34	one	one	CD
54039	494	35	cup	cup	NN
54039	494	36	of	of	IN
54039	494	37	tomato	tomato	NNP
54039	494	38	pulp	pulp	NN
54039	494	39	.	.	.
54039	495	1	Bake	bake	VB
54039	495	2	in	in	IN
54039	495	3	the	the	DT
54039	495	4	oven	oven	NN
54039	495	5	till	till	IN
54039	495	6	the	the	DT
54039	495	7	fish	fish	NN
54039	495	8	is	be	VBZ
54039	495	9	done	do	VBN
54039	495	10	.	.	.
54039	496	1	Dish	dish	VB
54039	496	2	the	the	DT
54039	496	3	fish	fish	NN
54039	496	4	very	very	RB
54039	496	5	neatly	neatly	RB
54039	496	6	,	,	,
54039	496	7	and	and	CC
54039	496	8	strain	strain	VB
54039	496	9	the	the	DT
54039	496	10	liquor	liquor	NN
54039	496	11	over	over	IN
54039	496	12	them	-PRON-	PRP
54039	496	13	.	.	.
54039	497	1	25	25	CD
54039	497	2	.	.	.
54039	498	1	Cod	Cod	NNP
54039	498	2	Steak	Steak	NNP
54039	498	3	.	.	.
54039	499	1	Take	take	VB
54039	499	2	some	some	DT
54039	499	3	good	good	JJ
54039	499	4	sized	sized	JJ
54039	499	5	pieces	piece	NNS
54039	499	6	of	of	IN
54039	499	7	cod	cod	NN
54039	499	8	,	,	,
54039	499	9	but	but	CC
54039	499	10	not	not	RB
54039	499	11	too	too	RB
54039	499	12	large	large	JJ
54039	499	13	,	,	,
54039	499	14	roll	roll	VB
54039	499	15	them	-PRON-	PRP
54039	499	16	in	in	IN
54039	499	17	flour	flour	NN
54039	499	18	and	and	CC
54039	499	19	fry	fry	VB
54039	499	20	a	a	DT
54039	499	21	nice	nice	JJ
54039	499	22	colour	colour	NN
54039	499	23	.	.	.
54039	500	1	Then	then	RB
54039	500	2	fry	fry	VB
54039	500	3	some	some	DT
54039	500	4	onions	onion	NNS
54039	500	5	as	as	IN
54039	500	6	for	for	IN
54039	500	7	beef	beef	NN
54039	500	8	steak	steak	NNP
54039	500	9	,	,	,
54039	500	10	and	and	CC
54039	500	11	smother	smother	VB
54039	500	12	the	the	DT
54039	500	13	fish	fish	NN
54039	500	14	with	with	IN
54039	500	15	them	-PRON-	PRP
54039	500	16	.	.	.
54039	501	1	This	this	DT
54039	501	2	is	be	VBZ
54039	501	3	liked	like	VBN
54039	501	4	very	very	RB
54039	501	5	much	much	RB
54039	501	6	by	by	IN
54039	501	7	children	child	NNS
54039	501	8	.	.	.
54039	502	1	26	26	CD
54039	502	2	.	.	.
54039	503	1	Curried	curry	VBN
54039	503	2	Cutlets	Cutlets	NNPS
54039	503	3	.	.	.
54039	504	1	Free	free	VB
54039	504	2	some	some	DT
54039	504	3	cold	cold	JJ
54039	504	4	haddock	haddock	NN
54039	504	5	of	of	IN
54039	504	6	bone	bone	NN
54039	504	7	and	and	CC
54039	504	8	skin	skin	NN
54039	504	9	.	.	.
54039	505	1	Pound	pound	VB
54039	505	2	the	the	DT
54039	505	3	flesh	flesh	NN
54039	505	4	in	in	IN
54039	505	5	a	a	DT
54039	505	6	mortar	mortar	NN
54039	505	7	.	.	.
54039	506	1	Mix	mix	VB
54039	506	2	with	with	IN
54039	506	3	it	-PRON-	PRP
54039	506	4	one	one	CD
54039	506	5	dessertspoon	dessertspoon	NN
54039	506	6	of	of	IN
54039	506	7	chopped	chopped	JJ
54039	506	8	onion	onion	NN
54039	506	9	,	,	,
54039	506	10	two	two	CD
54039	506	11	beads	bead	NNS
54039	506	12	of	of	IN
54039	506	13	chopped	chop	VBN
54039	506	14	garlic	garlic	NN
54039	506	15	,	,	,
54039	506	16	one	one	CD
54039	506	17	teaspoon	teaspoon	NN
54039	506	18	of	of	IN
54039	506	19	best	good	JJS
54039	506	20	currie	currie	JJ
54039	506	21	powder	powder	NN
54039	506	22	.	.	.
54039	507	1	Mix	mix	VB
54039	507	2	well	well	RB
54039	507	3	.	.	.
54039	508	1	If	if	IN
54039	508	2	not	not	RB
54039	508	3	quite	quite	RB
54039	508	4	sufficiently	sufficiently	RB
54039	508	5	firm	firm	JJ
54039	508	6	to	to	TO
54039	508	7	handle	handle	VB
54039	508	8	,	,	,
54039	508	9	stir	stir	VB
54039	508	10	in	in	IN
54039	508	11	a	a	DT
54039	508	12	well	well	RB
54039	508	13	beaten	beat	VBN
54039	508	14	egg	egg	NN
54039	508	15	.	.	.
54039	509	1	Form	form	VB
54039	509	2	into	into	IN
54039	509	3	cutlets	cutlet	NNS
54039	509	4	,	,	,
54039	509	5	and	and	CC
54039	509	6	fry	fry	VB
54039	509	7	in	in	IN
54039	509	8	butter	butter	NN
54039	509	9	a	a	DT
54039	509	10	nice	nice	JJ
54039	509	11	colour	colour	NN
54039	509	12	.	.	.
54039	510	1	Serve	serve	VB
54039	510	2	with	with	IN
54039	510	3	a	a	DT
54039	510	4	separate	separate	JJ
54039	510	5	dish	dish	NN
54039	510	6	of	of	IN
54039	510	7	plain	plain	JJ
54039	510	8	boiled	boil	VBN
54039	510	9	rice	rice	NN
54039	510	10	or	or	CC
54039	510	11	as	as	IN
54039	510	12	a	a	DT
54039	510	13	kedgree	kedgree	NN
54039	510	14	,	,	,
54039	510	15	as	as	IN
54039	510	16	per	per	IN
54039	510	17	recipe	recipe	NN
54039	510	18	given	give	VBN
54039	510	19	.	.	.
54039	511	1	27	27	CD
54039	511	2	.	.	.
54039	512	1	White	White	NNP
54039	512	2	Cutlets	Cutlets	NNPS
54039	512	3	.	.	.
54039	513	1	Well	well	UH
54039	513	2	pound	pound	VB
54039	513	3	any	any	DT
54039	513	4	cold	cold	JJ
54039	513	5	white	white	JJ
54039	513	6	fish	fish	NN
54039	513	7	you	-PRON-	PRP
54039	513	8	may	may	MD
54039	513	9	have	have	VB
54039	513	10	in	in	IN
54039	513	11	a	a	DT
54039	513	12	mortar	mortar	NN
54039	513	13	.	.	.
54039	514	1	Add	add	VB
54039	514	2	the	the	DT
54039	514	3	grated	grate	VBN
54039	514	4	peel	peel	NN
54039	514	5	of	of	IN
54039	514	6	half	half	PDT
54039	514	7	a	a	DT
54039	514	8	lemon	lemon	NN
54039	514	9	,	,	,
54039	514	10	half	half	PDT
54039	514	11	a	a	DT
54039	514	12	nutmeg	nutmeg	NN
54039	514	13	grated	grate	VBN
54039	514	14	,	,	,
54039	514	15	pepper	pepper	NN
54039	514	16	and	and	CC
54039	514	17	salt	salt	NN
54039	514	18	to	to	IN
54039	514	19	taste	taste	NN
54039	514	20	.	.	.
54039	515	1	Mix	mix	VB
54039	515	2	well	well	RB
54039	515	3	.	.	.
54039	516	1	Then	then	RB
54039	516	2	add	add	VB
54039	516	3	a	a	DT
54039	516	4	well	well	RB
54039	516	5	-	-	HYPH
54039	516	6	beaten	beat	VBN
54039	516	7	egg	egg	NN
54039	516	8	to	to	TO
54039	516	9	bind	bind	VB
54039	516	10	the	the	DT
54039	516	11	mixture	mixture	NN
54039	516	12	,	,	,
54039	516	13	form	form	VBP
54039	516	14	into	into	IN
54039	516	15	cutlets	cutlet	NNS
54039	516	16	or	or	CC
54039	516	17	flat	flat	JJ
54039	516	18	cakes	cake	NNS
54039	516	19	,	,	,
54039	516	20	and	and	CC
54039	516	21	poach	poach	VBN
54039	516	22	in	in	IN
54039	516	23	milk	milk	NN
54039	516	24	till	till	IN
54039	516	25	set	set	NN
54039	516	26	.	.	.
54039	517	1	Serve	serve	VB
54039	517	2	with	with	IN
54039	517	3	shrimp	shrimp	NN
54039	517	4	sauce	sauce	NN
54039	517	5	over	over	RB
54039	517	6	.	.	.
54039	518	1	28	28	CD
54039	518	2	.	.	.
54039	519	1	Fish	fish	NN
54039	519	2	and	and	CC
54039	519	3	Tomatoes	Tomatoes	NNPS
54039	519	4	.	.	.
54039	520	1	Get	get	VB
54039	520	2	some	some	DT
54039	520	3	red	red	JJ
54039	520	4	or	or	CC
54039	520	5	grey	grey	JJ
54039	520	6	mullet	mullet	NN
54039	520	7	.	.	.
54039	521	1	Plain	plain	JJ
54039	521	2	boil	boil	NN
54039	521	3	,	,	,
54039	521	4	and	and	CC
54039	521	5	serve	serve	VB
54039	521	6	them	-PRON-	PRP
54039	521	7	in	in	IN
54039	521	8	the	the	DT
54039	521	9	middle	middle	NN
54039	521	10	of	of	IN
54039	521	11	the	the	DT
54039	521	12	dish	dish	NN
54039	521	13	.	.	.
54039	522	1	While	while	IN
54039	522	2	hot	hot	JJ
54039	522	3	melt	melt	NN
54039	522	4	some	some	DT
54039	522	5	butter	butter	NN
54039	522	6	over	over	IN
54039	522	7	them	-PRON-	PRP
54039	522	8	,	,	,
54039	522	9	and	and	CC
54039	522	10	sprinkle	sprinkle	VB
54039	522	11	with	with	IN
54039	522	12	pepper	pepper	NN
54039	522	13	and	and	CC
54039	522	14	salt	salt	NN
54039	522	15	.	.	.
54039	523	1	Then	then	RB
54039	523	2	surround	surround	VB
54039	523	3	them	-PRON-	PRP
54039	523	4	with	with	IN
54039	523	5	small	small	JJ
54039	523	6	baked	baked	JJ
54039	523	7	tomatoes	tomato	NNS
54039	523	8	all	all	DT
54039	523	9	round	round	IN
54039	523	10	the	the	DT
54039	523	11	dish	dish	NN
54039	523	12	.	.	.
54039	524	1	Sprinkle	sprinkle	VB
54039	524	2	over	over	IN
54039	524	3	all	all	PDT
54039	524	4	some	some	DT
54039	524	5	finely	finely	RB
54039	524	6	chopped	chop	VBN
54039	524	7	parsley	parsley	NN
54039	524	8	.	.	.
54039	525	1	Serve	serve	VB
54039	525	2	with	with	IN
54039	525	3	potato	potato	NN
54039	525	4	snow	snow	NN
54039	525	5	.	.	.
54039	526	1	29	29	CD
54039	526	2	.	.	.
54039	527	1	Fish	fish	NN
54039	527	2	Mould	Mould	NNP
54039	527	3	.	.	.
54039	528	1	Well	well	UH
54039	528	2	pound	pound	VB
54039	528	3	the	the	DT
54039	528	4	flesh	flesh	NN
54039	528	5	of	of	IN
54039	528	6	some	some	DT
54039	528	7	nice	nice	JJ
54039	528	8	white	white	JJ
54039	528	9	fish	fish	NN
54039	528	10	.	.	.
54039	529	1	Mix	mix	VB
54039	529	2	with	with	IN
54039	529	3	it	-PRON-	PRP
54039	529	4	one	one	CD
54039	529	5	cup	cup	NN
54039	529	6	of	of	IN
54039	529	7	bread	bread	NN
54039	529	8	crumbs	crumb	NNS
54039	529	9	,	,	,
54039	529	10	one	one	CD
54039	529	11	teaspoon	teaspoon	NN
54039	529	12	of	of	IN
54039	529	13	herbs	herb	NNS
54039	529	14	as	as	IN
54039	529	15	for	for	IN
54039	529	16	veal	veal	NN
54039	529	17	stuffing	stuffing	NN
54039	529	18	,	,	,
54039	529	19	three	three	CD
54039	529	20	ounces	ounce	NNS
54039	529	21	of	of	IN
54039	529	22	butter	butter	NN
54039	529	23	,	,	,
54039	529	24	the	the	DT
54039	529	25	grated	grate	VBN
54039	529	26	rind	rind	NN
54039	529	27	of	of	IN
54039	529	28	half	half	PDT
54039	529	29	a	a	DT
54039	529	30	lemon	lemon	NN
54039	529	31	,	,	,
54039	529	32	some	some	DT
54039	529	33	grated	grate	VBN
54039	529	34	nutmeg	nutmeg	NNS
54039	529	35	,	,	,
54039	529	36	Nepaul	Nepaul	NNP
54039	529	37	pepper	pepper	NN
54039	529	38	and	and	CC
54039	529	39	salt	salt	NN
54039	529	40	to	to	IN
54039	529	41	taste	taste	NN
54039	529	42	.	.	.
54039	530	1	Well	well	UH
54039	530	2	beat	beat	VB
54039	530	3	four	four	CD
54039	530	4	eggs	egg	NNS
54039	530	5	.	.	.
54039	531	1	Mix	mix	VB
54039	531	2	all	all	DT
54039	531	3	together	together	RB
54039	531	4	,	,	,
54039	531	5	put	put	VBN
54039	531	6	in	in	RP
54039	531	7	a	a	DT
54039	531	8	plain	plain	JJ
54039	531	9	buttered	butter	VBN
54039	531	10	mould	mould	NN
54039	531	11	,	,	,
54039	531	12	and	and	CC
54039	531	13	bake	bake	VB
54039	531	14	till	till	IN
54039	531	15	set	set	NN
54039	531	16	.	.	.
54039	532	1	Turn	turn	VB
54039	532	2	out	out	RP
54039	532	3	on	on	IN
54039	532	4	to	to	IN
54039	532	5	a	a	DT
54039	532	6	paper	paper	NN
54039	532	7	.	.	.
54039	533	1	Garnish	garnish	VB
54039	533	2	with	with	IN
54039	533	3	parsley	parsley	NN
54039	533	4	and	and	CC
54039	533	5	slices	slice	NNS
54039	533	6	of	of	IN
54039	533	7	lemon	lemon	NN
54039	533	8	and	and	CC
54039	533	9	tomato	tomato	NNP
54039	533	10	.	.	.
54039	534	1	30	30	CD
54039	534	2	.	.	.
54039	535	1	Lobster	Lobster	NNP
54039	535	2	Mould	Mould	NNP
54039	535	3	.	.	.
54039	536	1	Well	well	UH
54039	536	2	pound	pound	VB
54039	536	3	the	the	DT
54039	536	4	contents	content	NNS
54039	536	5	of	of	IN
54039	536	6	a	a	DT
54039	536	7	tin	tin	NN
54039	536	8	of	of	IN
54039	536	9	lobsters	lobster	NNS
54039	536	10	.	.	.
54039	537	1	Mix	mix	VB
54039	537	2	with	with	IN
54039	537	3	one	one	CD
54039	537	4	cup	cup	NN
54039	537	5	of	of	IN
54039	537	6	bread	bread	NN
54039	537	7	crumbs	crumb	NNS
54039	537	8	,	,	,
54039	537	9	one	one	CD
54039	537	10	teaspoon	teaspoon	NN
54039	537	11	of	of	IN
54039	537	12	herbs	herb	NNS
54039	537	13	,	,	,
54039	537	14	the	the	DT
54039	537	15	grated	grate	VBN
54039	537	16	peel	peel	NN
54039	537	17	of	of	IN
54039	537	18	half	half	PDT
54039	537	19	a	a	DT
54039	537	20	lemon	lemon	NN
54039	537	21	,	,	,
54039	537	22	some	some	DT
54039	537	23	grated	grate	VBN
54039	537	24	nutmeg	nutmeg	NNS
54039	537	25	,	,	,
54039	537	26	pepper	pepper	NN
54039	537	27	and	and	CC
54039	537	28	salt	salt	NN
54039	537	29	to	to	IN
54039	537	30	taste	taste	NN
54039	537	31	,	,	,
54039	537	32	three	three	CD
54039	537	33	ounces	ounce	NNS
54039	537	34	of	of	IN
54039	537	35	butter	butter	NN
54039	537	36	.	.	.
54039	538	1	Well	well	UH
54039	538	2	beat	beat	VB
54039	538	3	three	three	CD
54039	538	4	eggs	egg	NNS
54039	538	5	.	.	.
54039	539	1	Mix	mix	VB
54039	539	2	together	together	RB
54039	539	3	,	,	,
54039	539	4	and	and	CC
54039	539	5	put	put	VBD
54039	539	6	into	into	IN
54039	539	7	a	a	DT
54039	539	8	plain	plain	JJ
54039	539	9	well	well	RB
54039	539	10	-	-	HYPH
54039	539	11	buttered	butter	VBN
54039	539	12	mould	mould	NN
54039	539	13	.	.	.
54039	540	1	Steam	steam	NN
54039	540	2	till	till	IN
54039	540	3	quite	quite	RB
54039	540	4	set	set	VBN
54039	540	5	.	.	.
54039	541	1	Turn	turn	VB
54039	541	2	out	out	RP
54039	541	3	on	on	IN
54039	541	4	to	to	IN
54039	541	5	a	a	DT
54039	541	6	round	round	JJ
54039	541	7	dish	dish	NN
54039	541	8	.	.	.
54039	542	1	Pour	pour	VB
54039	542	2	over	over	IN
54039	542	3	a	a	DT
54039	542	4	shrimp	shrimp	NN
54039	542	5	sauce	sauce	NN
54039	542	6	.	.	.
54039	543	1	N.B.--I	N.B.--I	NNP
54039	543	2	have	have	VBP
54039	543	3	always	always	RB
54039	543	4	said	say	VBN
54039	543	5	butter	butter	NN
54039	543	6	for	for	IN
54039	543	7	all	all	PDT
54039	543	8	my	-PRON-	PRP$
54039	543	9	fish	fish	NN
54039	543	10	dishes	dish	NNS
54039	543	11	,	,	,
54039	543	12	as	as	IN
54039	543	13	the	the	DT
54039	543	14	butter	butter	NN
54039	543	15	imparts	impart	VBZ
54039	543	16	a	a	DT
54039	543	17	better	well	JJR
54039	543	18	flavour	flavour	NN
54039	543	19	,	,	,
54039	543	20	and	and	CC
54039	543	21	in	in	IN
54039	543	22	these	these	DT
54039	543	23	days	day	NNS
54039	543	24	it	-PRON-	PRP
54039	543	25	can	can	MD
54039	543	26	be	be	VB
54039	543	27	had	have	VBN
54039	543	28	so	so	RB
54039	543	29	cheaply	cheaply	RB
54039	543	30	;	;	:
54039	543	31	but	but	CC
54039	543	32	if	if	IN
54039	543	33	lard	lard	NN
54039	543	34	and	and	CC
54039	543	35	dripping	dripping	JJ
54039	543	36	is	be	VBZ
54039	543	37	substituted	substitute	VBN
54039	543	38	by	by	IN
54039	543	39	those	those	DT
54039	543	40	who	who	WP
54039	543	41	do	do	VBP
54039	543	42	not	not	RB
54039	543	43	object	object	VB
54039	543	44	to	to	IN
54039	543	45	their	-PRON-	PRP$
54039	543	46	use	use	NN
54039	543	47	,	,	,
54039	543	48	it	-PRON-	PRP
54039	543	49	answers	answer	VBZ
54039	543	50	quite	quite	RB
54039	543	51	as	as	RB
54039	543	52	well	well	RB
54039	543	53	.	.	.
54039	544	1	_	_	NNP
54039	544	2	EGGS	EGGS	NNP
54039	544	3	IN	in	IN
54039	544	4	VARIOUS	VARIOUS	NNP
54039	544	5	WAYS	WAYS	NNP
54039	544	6	.	.	.
54039	544	7	_	_	NNP
54039	544	8	1	1	CD
54039	544	9	.	.	.
54039	545	1	Tumbled	tumble	VBN
54039	545	2	Eggs	egg	NNS
54039	545	3	.	.	.
54039	546	1	Put	put	VB
54039	546	2	on	on	RP
54039	546	3	half	half	PDT
54039	546	4	a	a	DT
54039	546	5	pint	pint	NN
54039	546	6	of	of	IN
54039	546	7	milk	milk	NN
54039	546	8	,	,	,
54039	546	9	with	with	IN
54039	546	10	a	a	DT
54039	546	11	piece	piece	NN
54039	546	12	of	of	IN
54039	546	13	butter	butter	NN
54039	546	14	the	the	DT
54039	546	15	size	size	NN
54039	546	16	of	of	IN
54039	546	17	a	a	DT
54039	546	18	walnut	walnut	NN
54039	546	19	.	.	.
54039	547	1	Well	well	UH
54039	547	2	beat	beat	VB
54039	547	3	up	up	RP
54039	547	4	four	four	CD
54039	547	5	eggs	egg	NNS
54039	547	6	,	,	,
54039	547	7	add	add	VB
54039	547	8	one	one	CD
54039	547	9	teaspoon	teaspoon	NN
54039	547	10	of	of	IN
54039	547	11	finely	finely	RB
54039	547	12	chopped	chop	VBN
54039	547	13	onion	onion	NN
54039	547	14	,	,	,
54039	547	15	a	a	DT
54039	547	16	little	little	JJ
54039	547	17	Nepaul	Nepaul	NNP
54039	547	18	pepper	pepper	NN
54039	547	19	and	and	CC
54039	547	20	salt	salt	NN
54039	547	21	to	to	IN
54039	547	22	taste	taste	NN
54039	547	23	.	.	.
54039	548	1	Stir	stir	VB
54039	548	2	into	into	IN
54039	548	3	the	the	DT
54039	548	4	milk	milk	NN
54039	548	5	;	;	:
54039	548	6	keep	keep	VB
54039	548	7	stirring	stir	VBG
54039	548	8	all	all	PDT
54039	548	9	the	the	DT
54039	548	10	time	time	NN
54039	548	11	till	till	IN
54039	548	12	it	-PRON-	PRP
54039	548	13	gets	get	VBZ
54039	548	14	thick	thick	JJ
54039	548	15	.	.	.
54039	549	1	Then	then	RB
54039	549	2	lay	lay	VB
54039	549	3	it	-PRON-	PRP
54039	549	4	on	on	IN
54039	549	5	nicely	nicely	RB
54039	549	6	buttered	butter	VBN
54039	549	7	toast	toast	NN
54039	549	8	,	,	,
54039	549	9	and	and	CC
54039	549	10	serve	serve	VB
54039	549	11	neatly	neatly	RB
54039	549	12	dished	dish	VBN
54039	549	13	and	and	CC
54039	549	14	decorated	decorate	VBN
54039	549	15	with	with	IN
54039	549	16	parsley	parsley	NN
54039	549	17	.	.	.
54039	550	1	2	2	LS
54039	550	2	.	.	.
54039	551	1	Baked	Baked	NNP
54039	551	2	Eggs	Eggs	NNP
54039	551	3	.	.	.
54039	552	1	Well	well	UH
54039	552	2	grease	grease	VB
54039	552	3	a	a	DT
54039	552	4	pie	pie	NN
54039	552	5	dish	dish	NN
54039	552	6	.	.	.
54039	553	1	Break	break	VB
54039	553	2	into	into	IN
54039	553	3	it	-PRON-	PRP
54039	553	4	as	as	IN
54039	553	5	many	many	JJ
54039	553	6	eggs	egg	NNS
54039	553	7	as	as	IN
54039	553	8	you	-PRON-	PRP
54039	553	9	require	require	VBP
54039	553	10	,	,	,
54039	553	11	taking	take	VBG
54039	553	12	care	care	NN
54039	553	13	not	not	RB
54039	553	14	to	to	TO
54039	553	15	break	break	VB
54039	553	16	the	the	DT
54039	553	17	yolks	yolk	NNS
54039	553	18	.	.	.
54039	554	1	Sprinkle	sprinkle	VB
54039	554	2	over	over	IN
54039	554	3	the	the	DT
54039	554	4	top	top	NN
54039	554	5	a	a	DT
54039	554	6	light	light	JJ
54039	554	7	layer	layer	NN
54039	554	8	of	of	IN
54039	554	9	bread	bread	NN
54039	554	10	crumbs	crumb	NNS
54039	554	11	,	,	,
54039	554	12	and	and	CC
54039	554	13	pepper	pepper	NN
54039	554	14	and	and	CC
54039	554	15	salt	salt	NN
54039	554	16	to	to	IN
54039	554	17	taste	taste	NN
54039	554	18	.	.	.
54039	555	1	Put	put	VB
54039	555	2	some	some	DT
54039	555	3	dabs	dab	NNS
54039	555	4	of	of	IN
54039	555	5	butter	butter	NN
54039	555	6	here	here	RB
54039	555	7	and	and	CC
54039	555	8	there	there	RB
54039	555	9	over	over	IN
54039	555	10	it	-PRON-	PRP
54039	555	11	,	,	,
54039	555	12	and	and	CC
54039	555	13	bake	bake	VB
54039	555	14	a	a	DT
54039	555	15	nice	nice	JJ
54039	555	16	golden	golden	JJ
54039	555	17	colour	colour	NN
54039	555	18	.	.	.
54039	556	1	This	this	DT
54039	556	2	dish	dish	NN
54039	556	3	,	,	,
54039	556	4	though	though	IN
54039	556	5	simple	simple	JJ
54039	556	6	,	,	,
54039	556	7	is	be	VBZ
54039	556	8	tasty	tasty	JJ
54039	556	9	and	and	CC
54039	556	10	satisfying	satisfying	JJ
54039	556	11	.	.	.
54039	557	1	3	3	LS
54039	557	2	.	.	.
54039	558	1	Fricasseed	Fricasseed	NNP
54039	558	2	Eggs	egg	NNS
54039	558	3	.	.	.
54039	559	1	Have	have	VBP
54039	559	2	ready	ready	JJ
54039	559	3	some	some	DT
54039	559	4	hard	hard	RB
54039	559	5	-	-	HYPH
54039	559	6	boiled	boil	VBN
54039	559	7	eggs	egg	NNS
54039	559	8	.	.	.
54039	560	1	Shell	Shell	NNP
54039	560	2	them	-PRON-	PRP
54039	560	3	,	,	,
54039	560	4	and	and	CC
54039	560	5	cut	cut	VBD
54039	560	6	them	-PRON-	PRP
54039	560	7	in	in	IN
54039	560	8	quarters	quarter	NNS
54039	560	9	.	.	.
54039	561	1	Place	place	VB
54039	561	2	them	-PRON-	PRP
54039	561	3	in	in	IN
54039	561	4	a	a	DT
54039	561	5	dish	dish	NN
54039	561	6	neatly	neatly	RB
54039	561	7	.	.	.
54039	562	1	Now	now	RB
54039	562	2	throw	throw	VB
54039	562	3	over	over	RP
54039	562	4	them	-PRON-	PRP
54039	562	5	a	a	DT
54039	562	6	white	white	JJ
54039	562	7	butter	butter	NN
54039	562	8	sauce	sauce	NN
54039	562	9	,	,	,
54039	562	10	as	as	IN
54039	562	11	per	per	IN
54039	562	12	sauce	sauce	NN
54039	562	13	recipe	recipe	NN
54039	562	14	No	no	UH
54039	562	15	.	.	.
54039	563	1	1	1	LS
54039	563	2	.	.	.
54039	564	1	Sprinkle	sprinkle	VB
54039	564	2	over	over	IN
54039	564	3	some	some	DT
54039	564	4	Nepaul	Nepaul	NNP
54039	564	5	pepper	pepper	NN
54039	564	6	and	and	CC
54039	564	7	salt	salt	NN
54039	564	8	to	to	IN
54039	564	9	taste	taste	NN
54039	564	10	.	.	.
54039	565	1	These	these	DT
54039	565	2	should	should	MD
54039	565	3	be	be	VB
54039	565	4	eaten	eat	VBN
54039	565	5	with	with	IN
54039	565	6	toast	toast	NN
54039	565	7	sent	send	VBN
54039	565	8	to	to	IN
54039	565	9	table	table	NN
54039	565	10	separately	separately	RB
54039	565	11	.	.	.
54039	566	1	4	4	LS
54039	566	2	.	.	.
54039	567	1	Dry	Dry	NNP
54039	567	2	Egg	Egg	NNP
54039	567	3	Currie	Currie	NNP
54039	567	4	.	.	.
54039	568	1	Chop	chop	NN
54039	568	2	four	four	CD
54039	568	3	hard	hard	RB
54039	568	4	-	-	HYPH
54039	568	5	boiled	boil	VBN
54039	568	6	eggs	egg	NNS
54039	568	7	very	very	RB
54039	568	8	fine	fine	JJ
54039	568	9	.	.	.
54039	569	1	Put	put	VB
54039	569	2	them	-PRON-	PRP
54039	569	3	aside	aside	RB
54039	569	4	.	.	.
54039	570	1	Chop	chop	VB
54039	570	2	up	up	RP
54039	570	3	one	one	CD
54039	570	4	onion	onion	NN
54039	570	5	,	,	,
54039	570	6	two	two	CD
54039	570	7	beads	bead	NNS
54039	570	8	of	of	IN
54039	570	9	garlic	garlic	NN
54039	570	10	,	,	,
54039	570	11	very	very	RB
54039	570	12	fine	fine	JJ
54039	570	13	.	.	.
54039	571	1	Fry	fry	NN
54039	571	2	in	in	IN
54039	571	3	three	three	CD
54039	571	4	ounces	ounce	NNS
54039	571	5	of	of	IN
54039	571	6	butter	butter	NN
54039	571	7	,	,	,
54039	571	8	with	with	IN
54039	571	9	twelve	twelve	CD
54039	571	10	cloves	clove	NNS
54039	571	11	,	,	,
54039	571	12	a	a	DT
54039	571	13	nice	nice	JJ
54039	571	14	brown	brown	NN
54039	571	15	.	.	.
54039	572	1	Then	then	RB
54039	572	2	add	add	VB
54039	572	3	a	a	DT
54039	572	4	tablespoon	tablespoon	NN
54039	572	5	of	of	IN
54039	572	6	best	good	JJS
54039	572	7	currie	currie	JJ
54039	572	8	powder	powder	NN
54039	572	9	.	.	.
54039	573	1	Fry	fry	NN
54039	573	2	all	all	DT
54039	573	3	together	together	RB
54039	573	4	a	a	DT
54039	573	5	few	few	JJ
54039	573	6	minutes	minute	NNS
54039	573	7	,	,	,
54039	573	8	and	and	CC
54039	573	9	then	then	RB
54039	573	10	add	add	VB
54039	573	11	the	the	DT
54039	573	12	minced	mince	VBN
54039	573	13	eggs	egg	NNS
54039	573	14	.	.	.
54039	574	1	Stir	stir	VB
54039	574	2	well	well	UH
54039	574	3	,	,	,
54039	574	4	and	and	CC
54039	574	5	let	let	VB
54039	574	6	all	all	PDT
54039	574	7	the	the	DT
54039	574	8	moisture	moisture	NN
54039	574	9	absorb	absorb	VB
54039	574	10	.	.	.
54039	575	1	Add	add	VB
54039	575	2	salt	salt	NN
54039	575	3	to	to	IN
54039	575	4	taste	taste	NN
54039	575	5	,	,	,
54039	575	6	and	and	CC
54039	575	7	a	a	DT
54039	575	8	squeeze	squeeze	NN
54039	575	9	of	of	IN
54039	575	10	lemon	lemon	NN
54039	575	11	juice	juice	NN
54039	575	12	.	.	.
54039	576	1	Serve	serve	VB
54039	576	2	with	with	IN
54039	576	3	a	a	DT
54039	576	4	separate	separate	JJ
54039	576	5	dish	dish	NN
54039	576	6	of	of	IN
54039	576	7	boiled	boil	VBN
54039	576	8	rice	rice	NN
54039	576	9	or	or	CC
54039	576	10	kedgree	kedgree	NNP
54039	576	11	,	,	,
54039	576	12	as	as	IN
54039	576	13	per	per	IN
54039	576	14	recipe	recipe	NN
54039	576	15	given	give	VBN
54039	576	16	.	.	.
54039	577	1	5	5	CD
54039	577	2	.	.	.
54039	578	1	White	White	NNP
54039	578	2	Egg	Egg	NNP
54039	578	3	Currie	Currie	NNP
54039	578	4	.	.	.
54039	579	1	Have	have	VBP
54039	579	2	ready	ready	JJ
54039	579	3	some	some	DT
54039	579	4	hard	hard	RB
54039	579	5	-	-	HYPH
54039	579	6	boiled	boil	VBN
54039	579	7	eggs	egg	NNS
54039	579	8	;	;	:
54039	579	9	shell	shell	VB
54039	579	10	them	-PRON-	PRP
54039	579	11	and	and	CC
54039	579	12	cut	cut	VBD
54039	579	13	them	-PRON-	PRP
54039	579	14	in	in	IN
54039	579	15	half	half	NN
54039	579	16	.	.	.
54039	580	1	Put	put	VB
54039	580	2	them	-PRON-	PRP
54039	580	3	aside	aside	RB
54039	580	4	.	.	.
54039	581	1	Chop	chop	VB
54039	581	2	one	one	CD
54039	581	3	onion	onion	NN
54039	581	4	and	and	CC
54039	581	5	two	two	CD
54039	581	6	cloves	clove	NNS
54039	581	7	of	of	IN
54039	581	8	garlic	garlic	JJ
54039	581	9	small	small	JJ
54039	581	10	,	,	,
54039	581	11	and	and	CC
54039	581	12	fry	fry	VB
54039	581	13	in	in	IN
54039	581	14	three	three	CD
54039	581	15	ounces	ounce	NNS
54039	581	16	of	of	IN
54039	581	17	butter	butter	NN
54039	581	18	with	with	IN
54039	581	19	twenty	twenty	CD
54039	581	20	-	-	HYPH
54039	581	21	four	four	CD
54039	581	22	cloves	clove	NNS
54039	581	23	a	a	DT
54039	581	24	pale	pale	JJ
54039	581	25	yellow	yellow	NN
54039	581	26	,	,	,
54039	581	27	then	then	RB
54039	581	28	add	add	VB
54039	581	29	one	one	CD
54039	581	30	dessertspoon	dessertspoon	NN
54039	581	31	of	of	IN
54039	581	32	the	the	DT
54039	581	33	best	good	JJS
54039	581	34	currie	currie	JJ
54039	581	35	powder	powder	NN
54039	581	36	,	,	,
54039	581	37	the	the	DT
54039	581	38	milk	milk	NN
54039	581	39	of	of	IN
54039	581	40	a	a	DT
54039	581	41	cocoa	cocoa	NN
54039	581	42	-	-	HYPH
54039	581	43	nut	nut	NN
54039	581	44	,	,	,
54039	581	45	and	and	CC
54039	581	46	one	one	CD
54039	581	47	small	small	JJ
54039	581	48	tea	tea	NN
54039	581	49	-	-	HYPH
54039	581	50	cup	cup	NN
54039	581	51	of	of	IN
54039	581	52	rich	rich	JJ
54039	581	53	thick	thick	JJ
54039	581	54	cream	cream	NN
54039	581	55	.	.	.
54039	582	1	Let	let	VB
54039	582	2	it	-PRON-	PRP
54039	582	3	simmer	simmer	VB
54039	582	4	gently	gently	RB
54039	582	5	for	for	IN
54039	582	6	about	about	RB
54039	582	7	half	half	PDT
54039	582	8	an	an	DT
54039	582	9	hour	hour	NN
54039	582	10	.	.	.
54039	583	1	Strain	strain	VB
54039	583	2	it	-PRON-	PRP
54039	583	3	,	,	,
54039	583	4	and	and	CC
54039	583	5	then	then	RB
54039	583	6	add	add	VB
54039	583	7	salt	salt	NN
54039	583	8	to	to	IN
54039	583	9	taste	taste	NN
54039	583	10	,	,	,
54039	583	11	a	a	DT
54039	583	12	squeeze	squeeze	NN
54039	583	13	of	of	IN
54039	583	14	lemon	lemon	NN
54039	583	15	,	,	,
54039	583	16	taking	take	VBG
54039	583	17	great	great	JJ
54039	583	18	care	care	NN
54039	583	19	not	not	RB
54039	583	20	to	to	TO
54039	583	21	curdle	curdle	VB
54039	583	22	the	the	DT
54039	583	23	cream	cream	NN
54039	583	24	,	,	,
54039	583	25	and	and	CC
54039	583	26	lastly	lastly	RB
54039	583	27	,	,	,
54039	583	28	add	add	VB
54039	583	29	the	the	DT
54039	583	30	eggs	egg	NNS
54039	583	31	.	.	.
54039	584	1	Warm	warm	VB
54039	584	2	thoroughly	thoroughly	RB
54039	584	3	through	through	RB
54039	584	4	.	.	.
54039	585	1	Serve	serve	VB
54039	585	2	with	with	IN
54039	585	3	a	a	DT
54039	585	4	separate	separate	JJ
54039	585	5	dish	dish	NN
54039	585	6	of	of	IN
54039	585	7	rice	rice	NN
54039	585	8	.	.	.
54039	586	1	6	6	CD
54039	586	2	.	.	.
54039	587	1	Egg	Egg	NNP
54039	587	2	Zeste	Zeste	NNP
54039	587	3	.	.	.
54039	588	1	Chop	chop	VB
54039	588	2	up	up	RP
54039	588	3	six	six	CD
54039	588	4	hard	hard	RB
54039	588	5	-	-	HYPH
54039	588	6	boiled	boil	VBN
54039	588	7	eggs	egg	NNS
54039	588	8	small	small	JJ
54039	588	9	.	.	.
54039	589	1	Mix	mix	VB
54039	589	2	with	with	IN
54039	589	3	them	-PRON-	PRP
54039	589	4	one	one	CD
54039	589	5	teaspoon	teaspoon	NN
54039	589	6	of	of	IN
54039	589	7	chopped	chop	VBN
54039	589	8	onions	onion	NNS
54039	589	9	,	,	,
54039	589	10	one	one	CD
54039	589	11	teaspoon	teaspoon	NN
54039	589	12	of	of	IN
54039	589	13	chopped	chop	VBN
54039	589	14	parsley	parsley	NN
54039	589	15	,	,	,
54039	589	16	one	one	CD
54039	589	17	bead	bead	NN
54039	589	18	of	of	IN
54039	589	19	garlic	garlic	NN
54039	589	20	,	,	,
54039	589	21	_	_	NNP
54039	589	22	very	very	RB
54039	589	23	_	_	NNP
54039	589	24	fine	fine	NN
54039	589	25	,	,	,
54039	589	26	Nepaul	Nepaul	NNP
54039	589	27	pepper	pepper	NN
54039	589	28	and	and	CC
54039	589	29	salt	salt	NN
54039	589	30	to	to	IN
54039	589	31	taste	taste	NN
54039	589	32	,	,	,
54039	589	33	the	the	DT
54039	589	34	grated	grate	VBN
54039	589	35	rind	rind	NN
54039	589	36	of	of	IN
54039	589	37	a	a	DT
54039	589	38	small	small	JJ
54039	589	39	lemon	lemon	NN
54039	589	40	,	,	,
54039	589	41	and	and	CC
54039	589	42	lastly	lastly	RB
54039	589	43	,	,	,
54039	589	44	the	the	DT
54039	589	45	strained	strained	JJ
54039	589	46	juice	juice	NN
54039	589	47	of	of	IN
54039	589	48	the	the	DT
54039	589	49	lemon	lemon	NN
54039	589	50	.	.	.
54039	590	1	This	this	DT
54039	590	2	is	be	VBZ
54039	590	3	very	very	RB
54039	590	4	nice	nice	JJ
54039	590	5	eaten	eat	VBN
54039	590	6	with	with	IN
54039	590	7	salads	salad	NNS
54039	590	8	of	of	IN
54039	590	9	any	any	DT
54039	590	10	kind	kind	NN
54039	590	11	,	,	,
54039	590	12	or	or	CC
54039	590	13	between	between	IN
54039	590	14	bread	bread	NN
54039	590	15	and	and	CC
54039	590	16	butter	butter	NN
54039	590	17	as	as	IN
54039	590	18	a	a	DT
54039	590	19	sandwich	sandwich	NN
54039	590	20	.	.	.
54039	591	1	7	7	LS
54039	591	2	.	.	.
54039	592	1	Baked	baked	JJ
54039	592	2	Eggs	egg	NNS
54039	592	3	with	with	IN
54039	592	4	Cheese	Cheese	NNP
54039	592	5	.	.	.
54039	593	1	Butter	butter	VB
54039	593	2	a	a	DT
54039	593	3	pie	pie	NN
54039	593	4	dish	dish	NN
54039	593	5	,	,	,
54039	593	6	sprinkle	sprinkle	VB
54039	593	7	it	-PRON-	PRP
54039	593	8	well	well	RB
54039	593	9	over	over	RP
54039	593	10	with	with	IN
54039	593	11	grated	grate	VBN
54039	593	12	Parmesan	Parmesan	NNP
54039	593	13	cheese	cheese	NN
54039	593	14	,	,	,
54039	593	15	a	a	DT
54039	593	16	dust	dust	NN
54039	593	17	of	of	IN
54039	593	18	Nepaul	Nepaul	NNP
54039	593	19	pepper	pepper	NN
54039	593	20	and	and	CC
54039	593	21	salt	salt	NN
54039	593	22	.	.	.
54039	594	1	Now	now	RB
54039	594	2	break	break	VB
54039	594	3	in	in	IN
54039	594	4	six	six	CD
54039	594	5	eggs	egg	NNS
54039	594	6	,	,	,
54039	594	7	cover	cover	VBP
54039	594	8	over	over	RP
54039	594	9	with	with	IN
54039	594	10	grated	grate	VBN
54039	594	11	cheese	cheese	NN
54039	594	12	,	,	,
54039	594	13	a	a	DT
54039	594	14	dust	dust	NN
54039	594	15	of	of	IN
54039	594	16	Nepaul	Nepaul	NNP
54039	594	17	pepper	pepper	NN
54039	594	18	and	and	CC
54039	594	19	salt	salt	NN
54039	594	20	,	,	,
54039	594	21	and	and	CC
54039	594	22	bake	bake	VB
54039	594	23	a	a	DT
54039	594	24	nice	nice	JJ
54039	594	25	golden	golden	JJ
54039	594	26	brown	brown	NN
54039	594	27	.	.	.
54039	595	1	8	8	LS
54039	595	2	.	.	.
54039	596	1	Plain	plain	JJ
54039	596	2	Omelette	Omelette	NNP
54039	596	3	.	.	.
54039	597	1	Beat	beat	VB
54039	597	2	up	up	RP
54039	597	3	the	the	DT
54039	597	4	yolks	yolk	NNS
54039	597	5	of	of	IN
54039	597	6	three	three	CD
54039	597	7	eggs	egg	NNS
54039	597	8	with	with	IN
54039	597	9	two	two	CD
54039	597	10	ounces	ounce	NNS
54039	597	11	of	of	IN
54039	597	12	butter	butter	NN
54039	597	13	quite	quite	RB
54039	597	14	smooth	smooth	JJ
54039	597	15	.	.	.
54039	598	1	Add	add	VB
54039	598	2	to	to	IN
54039	598	3	it	-PRON-	PRP
54039	598	4	pepper	pepper	NN
54039	598	5	and	and	CC
54039	598	6	salt	salt	NN
54039	598	7	to	to	IN
54039	598	8	taste	taste	NN
54039	598	9	,	,	,
54039	598	10	and	and	CC
54039	598	11	a	a	DT
54039	598	12	tablespoon	tablespoon	NN
54039	598	13	of	of	IN
54039	598	14	milk	milk	NN
54039	598	15	.	.	.
54039	599	1	Now	now	RB
54039	599	2	beat	beat	VB
54039	599	3	the	the	DT
54039	599	4	whites	white	NNS
54039	599	5	to	to	IN
54039	599	6	a	a	DT
54039	599	7	stiff	stiff	JJ
54039	599	8	froth	froth	NN
54039	599	9	,	,	,
54039	599	10	and	and	CC
54039	599	11	stir	stir	VB
54039	599	12	them	-PRON-	PRP
54039	599	13	thoroughly	thoroughly	RB
54039	599	14	into	into	IN
54039	599	15	the	the	DT
54039	599	16	mixture	mixture	NN
54039	599	17	.	.	.
54039	600	1	Put	put	VB
54039	600	2	in	in	RP
54039	600	3	just	just	RB
54039	600	4	a	a	DT
54039	600	5	small	small	JJ
54039	600	6	pat	pat	NN
54039	600	7	of	of	IN
54039	600	8	butter	butter	NN
54039	600	9	into	into	IN
54039	600	10	a	a	DT
54039	600	11	thoroughly	thoroughly	RB
54039	600	12	clean	clean	JJ
54039	600	13	frying	frying	NN
54039	600	14	-	-	HYPH
54039	600	15	pan	pan	NN
54039	600	16	.	.	.
54039	601	1	Pour	pour	VB
54039	601	2	in	in	IN
54039	601	3	your	-PRON-	PRP$
54039	601	4	mixture	mixture	NN
54039	601	5	,	,	,
54039	601	6	and	and	CC
54039	601	7	let	let	VB
54039	601	8	it	-PRON-	PRP
54039	601	9	set	set	VB
54039	601	10	and	and	CC
54039	601	11	get	get	VB
54039	601	12	a	a	DT
54039	601	13	bright	bright	JJ
54039	601	14	golden	golden	JJ
54039	601	15	yellow	yellow	NN
54039	601	16	.	.	.
54039	602	1	Turn	turn	VB
54039	602	2	over	over	RP
54039	602	3	neatly	neatly	RB
54039	602	4	,	,	,
54039	602	5	lay	lay	VB
54039	602	6	it	-PRON-	PRP
54039	602	7	in	in	IN
54039	602	8	a	a	DT
54039	602	9	napkin	napkin	NN
54039	602	10	,	,	,
54039	602	11	and	and	CC
54039	602	12	garnish	garnish	VB
54039	602	13	with	with	IN
54039	602	14	parsley	parsley	NN
54039	602	15	.	.	.
54039	603	1	The	the	DT
54039	603	2	chief	chief	JJ
54039	603	3	secret	secret	NN
54039	603	4	is	be	VBZ
54039	603	5	a	a	DT
54039	603	6	clean	clean	JJ
54039	603	7	pan	pan	NN
54039	603	8	and	and	CC
54039	603	9	a	a	DT
54039	603	10	perfectly	perfectly	RB
54039	603	11	clear	clear	JJ
54039	603	12	fire	fire	NN
54039	603	13	,	,	,
54039	603	14	which	which	WDT
54039	603	15	must	must	MD
54039	603	16	not	not	RB
54039	603	17	be	be	VB
54039	603	18	too	too	RB
54039	603	19	fierce	fierce	JJ
54039	603	20	.	.	.
54039	604	1	9	9	CD
54039	604	2	.	.	.
54039	605	1	Omelette	omelette	VB
54039	605	2	with	with	IN
54039	605	3	Herbs	Herbs	NNP
54039	605	4	.	.	.
54039	606	1	Just	just	RB
54039	606	2	as	as	IN
54039	606	3	previous	previous	JJ
54039	606	4	one	one	CD
54039	606	5	.	.	.
54039	607	1	Only	only	RB
54039	607	2	add	add	VB
54039	607	3	to	to	IN
54039	607	4	the	the	DT
54039	607	5	mixture	mixture	NN
54039	607	6	one	one	CD
54039	607	7	teaspoon	teaspoon	NN
54039	607	8	of	of	IN
54039	607	9	chopped	chop	VBN
54039	607	10	onion	onion	NN
54039	607	11	,	,	,
54039	607	12	and	and	CC
54039	607	13	one	one	CD
54039	607	14	teaspoon	teaspoon	NN
54039	607	15	of	of	IN
54039	607	16	parsley	parsley	NNP
54039	607	17	.	.	.
54039	608	1	Fry	fry	PRP
54039	608	2	the	the	DT
54039	608	3	same	same	JJ
54039	608	4	as	as	IN
54039	608	5	above	above	RB
54039	608	6	,	,	,
54039	608	7	and	and	CC
54039	608	8	serve	serve	VB
54039	608	9	on	on	IN
54039	608	10	a	a	DT
54039	608	11	napkin	napkin	NN
54039	608	12	.	.	.
54039	609	1	10	10	CD
54039	609	2	.	.	.
54039	610	1	Eggs	egg	NNS
54039	610	2	with	with	IN
54039	610	3	Tomatoes	Tomatoes	NNPS
54039	610	4	.	.	.
54039	611	1	Well	well	UH
54039	611	2	butter	butter	NN
54039	611	3	as	as	RB
54039	611	4	many	many	JJ
54039	611	5	Darrol	Darrol	NNP
54039	611	6	moulds	mould	NNS
54039	611	7	(	(	-LRB-
54039	611	8	plain	plain	JJ
54039	611	9	ones	one	NNS
54039	611	10	)	)	-RRB-
54039	611	11	as	as	IN
54039	611	12	you	-PRON-	PRP
54039	611	13	require	require	VBP
54039	611	14	,	,	,
54039	611	15	break	break	VB
54039	611	16	an	an	DT
54039	611	17	egg	egg	NN
54039	611	18	into	into	IN
54039	611	19	each	each	DT
54039	611	20	,	,	,
54039	611	21	carefully	carefully	RB
54039	611	22	,	,	,
54039	611	23	add	add	VB
54039	611	24	a	a	DT
54039	611	25	dust	dust	NN
54039	611	26	of	of	IN
54039	611	27	pepper	pepper	NN
54039	611	28	and	and	CC
54039	611	29	salt	salt	NN
54039	611	30	,	,	,
54039	611	31	put	put	VB
54039	611	32	a	a	DT
54039	611	33	wee	wee	JJ
54039	611	34	dab	dab	NN
54039	611	35	of	of	IN
54039	611	36	butter	butter	NN
54039	611	37	on	on	IN
54039	611	38	top	top	NN
54039	611	39	,	,	,
54039	611	40	and	and	CC
54039	611	41	bake	bake	VB
54039	611	42	in	in	RP
54039	611	43	the	the	DT
54039	611	44	oven	oven	NN
54039	611	45	till	till	IN
54039	611	46	nicely	nicely	RB
54039	611	47	set	set	VBN
54039	611	48	.	.	.
54039	612	1	Have	have	VBP
54039	612	2	ready	ready	JJ
54039	612	3	as	as	RB
54039	612	4	many	many	JJ
54039	612	5	nice	nice	JJ
54039	612	6	round	round	JJ
54039	612	7	red	red	JJ
54039	612	8	tomatoes	tomato	NNS
54039	612	9	as	as	IN
54039	612	10	you	-PRON-	PRP
54039	612	11	have	have	VBP
54039	612	12	eggs	egg	NNS
54039	612	13	,	,	,
54039	612	14	put	put	VB
54039	612	15	them	-PRON-	PRP
54039	612	16	in	in	IN
54039	612	17	a	a	DT
54039	612	18	greased	grease	VBN
54039	612	19	baking	baking	NN
54039	612	20	-	-	HYPH
54039	612	21	tin	tin	NN
54039	612	22	,	,	,
54039	612	23	put	put	VB
54039	612	24	a	a	DT
54039	612	25	small	small	JJ
54039	612	26	dab	dab	NN
54039	612	27	of	of	IN
54039	612	28	butter	butter	NN
54039	612	29	on	on	IN
54039	612	30	each	each	DT
54039	612	31	,	,	,
54039	612	32	dust	dust	VB
54039	612	33	them	-PRON-	PRP
54039	612	34	with	with	IN
54039	612	35	pepper	pepper	NN
54039	612	36	and	and	CC
54039	612	37	salt	salt	NN
54039	612	38	,	,	,
54039	612	39	and	and	CC
54039	612	40	bake	bake	VB
54039	612	41	them	-PRON-	PRP
54039	612	42	till	till	IN
54039	612	43	soft	soft	JJ
54039	612	44	.	.	.
54039	613	1	Now	now	RB
54039	613	2	dish	dish	VB
54039	613	3	with	with	IN
54039	613	4	an	an	DT
54039	613	5	egg	egg	NN
54039	613	6	and	and	CC
54039	613	7	a	a	DT
54039	613	8	tomato	tomato	NN
54039	613	9	alternately	alternately	RB
54039	613	10	,	,	,
54039	613	11	and	and	CC
54039	613	12	sprinkle	sprinkle	VB
54039	613	13	over	over	IN
54039	613	14	all	all	PDT
54039	613	15	some	some	DT
54039	613	16	chopped	chop	VBN
54039	613	17	parsley	parsley	NN
54039	613	18	.	.	.
54039	614	1	This	this	DT
54039	614	2	is	be	VBZ
54039	614	3	a	a	DT
54039	614	4	simple	simple	JJ
54039	614	5	but	but	CC
54039	614	6	pretty	pretty	JJ
54039	614	7	and	and	CC
54039	614	8	tasty	tasty	JJ
54039	614	9	dish	dish	NN
54039	614	10	.	.	.
54039	615	1	11	11	CD
54039	615	2	.	.	.
54039	616	1	Egg	Egg	NNP
54039	616	2	and	and	CC
54039	616	3	Mushroom	Mushroom	NNP
54039	616	4	Souffle	Souffle	NNP
54039	616	5	.	.	.
54039	617	1	Boil	Boil	NNP
54039	617	2	one	one	CD
54039	617	3	ounce	ounce	NN
54039	617	4	of	of	IN
54039	617	5	semolina	semolina	NNP
54039	617	6	in	in	IN
54039	617	7	one	one	CD
54039	617	8	cup	cup	NN
54039	617	9	of	of	IN
54039	617	10	milk	milk	NN
54039	617	11	till	till	IN
54039	617	12	quite	quite	RB
54039	617	13	thick	thick	JJ
54039	617	14	,	,	,
54039	617	15	take	take	VB
54039	617	16	it	-PRON-	PRP
54039	617	17	off	off	IN
54039	617	18	the	the	DT
54039	617	19	fire	fire	NN
54039	617	20	,	,	,
54039	617	21	stir	stir	VB
54039	617	22	into	into	IN
54039	617	23	it	-PRON-	PRP
54039	617	24	while	while	IN
54039	617	25	hot	hot	JJ
54039	617	26	a	a	DT
54039	617	27	piece	piece	NN
54039	617	28	of	of	IN
54039	617	29	butter	butter	NN
54039	617	30	the	the	DT
54039	617	31	size	size	NN
54039	617	32	of	of	IN
54039	617	33	a	a	DT
54039	617	34	walnut	walnut	NN
54039	617	35	;	;	:
54039	617	36	let	let	VB
54039	617	37	it	-PRON-	PRP
54039	617	38	get	get	VB
54039	617	39	cool	cool	JJ
54039	617	40	.	.	.
54039	618	1	When	when	WRB
54039	618	2	nearly	nearly	RB
54039	618	3	cold	cold	JJ
54039	618	4	,	,	,
54039	618	5	stir	stir	VBP
54039	618	6	in	in	IN
54039	618	7	three	three	CD
54039	618	8	well	well	RB
54039	618	9	beaten	beat	VBN
54039	618	10	eggs	egg	NNS
54039	618	11	,	,	,
54039	618	12	yolks	yolk	NNS
54039	618	13	and	and	CC
54039	618	14	whites	white	NNS
54039	618	15	separately	separately	RB
54039	618	16	,	,	,
54039	618	17	the	the	DT
54039	618	18	whites	white	NNS
54039	618	19	beaten	beat	VBN
54039	618	20	to	to	IN
54039	618	21	a	a	DT
54039	618	22	stiff	stiff	JJ
54039	618	23	froth	froth	NN
54039	618	24	.	.	.
54039	619	1	Add	add	VB
54039	619	2	Nepaul	Nepaul	NNP
54039	619	3	pepper	pepper	NN
54039	619	4	and	and	CC
54039	619	5	salt	salt	NN
54039	619	6	to	to	IN
54039	619	7	taste	taste	NN
54039	619	8	.	.	.
54039	620	1	Well	well	UH
54039	620	2	butter	butter	VB
54039	620	3	a	a	DT
54039	620	4	plain	plain	JJ
54039	620	5	border	border	NN
54039	620	6	mould	mould	NN
54039	620	7	,	,	,
54039	620	8	fill	fill	VB
54039	620	9	the	the	DT
54039	620	10	mixture	mixture	NN
54039	620	11	in	in	RP
54039	620	12	,	,	,
54039	620	13	let	let	VB
54039	620	14	it	-PRON-	PRP
54039	620	15	bake	bake	VB
54039	620	16	till	till	IN
54039	620	17	well	well	RB
54039	620	18	set	set	VBN
54039	620	19	and	and	CC
54039	620	20	of	of	IN
54039	620	21	a	a	DT
54039	620	22	nice	nice	JJ
54039	620	23	colour	colour	NN
54039	620	24	.	.	.
54039	621	1	Have	have	VBP
54039	621	2	ready	ready	JJ
54039	621	3	some	some	DT
54039	621	4	mushrooms	mushroom	NNS
54039	621	5	,	,	,
54039	621	6	prepared	prepare	VBN
54039	621	7	thus	thus	RB
54039	621	8	--	--	:
54039	621	9	pick	pick	VB
54039	621	10	and	and	CC
54039	621	11	skin	skin	VB
54039	621	12	them	-PRON-	PRP
54039	621	13	,	,	,
54039	621	14	and	and	CC
54039	621	15	fry	fry	VB
54039	621	16	them	-PRON-	PRP
54039	621	17	in	in	IN
54039	621	18	plenty	plenty	NN
54039	621	19	of	of	IN
54039	621	20	butter	butter	NN
54039	621	21	,	,	,
54039	621	22	and	and	CC
54039	621	23	pepper	pepper	NN
54039	621	24	and	and	CC
54039	621	25	salt	salt	NN
54039	621	26	,	,	,
54039	621	27	till	till	IN
54039	621	28	quite	quite	RB
54039	621	29	soft	soft	JJ
54039	621	30	and	and	CC
54039	621	31	done	do	VBN
54039	621	32	.	.	.
54039	622	1	Turn	turn	VB
54039	622	2	out	out	RP
54039	622	3	your	-PRON-	PRP$
54039	622	4	_	_	NNP
54039	622	5	soufflé	soufflé	NNP
54039	622	6	_	_	NNP
54039	622	7	on	on	IN
54039	622	8	to	to	IN
54039	622	9	a	a	DT
54039	622	10	paper	paper	NN
54039	622	11	,	,	,
54039	622	12	and	and	CC
54039	622	13	fill	fill	VB
54039	622	14	in	in	RP
54039	622	15	the	the	DT
54039	622	16	centre	centre	NN
54039	622	17	with	with	IN
54039	622	18	the	the	DT
54039	622	19	fried	fried	JJ
54039	622	20	mushrooms	mushroom	NNS
54039	622	21	;	;	:
54039	622	22	sprinkle	sprinkle	VB
54039	622	23	over	over	IN
54039	622	24	the	the	DT
54039	622	25	whole	whole	JJ
54039	622	26	a	a	DT
54039	622	27	little	little	JJ
54039	622	28	chopped	chop	VBN
54039	622	29	parsley	parsley	NN
54039	622	30	.	.	.
54039	623	1	Serve	serve	VB
54039	623	2	very	very	RB
54039	623	3	hot	hot	JJ
54039	623	4	.	.	.
54039	624	1	12	12	CD
54039	624	2	.	.	.
54039	625	1	Egg	Egg	NNP
54039	625	2	Balls	Balls	NNPS
54039	625	3	.	.	.
54039	626	1	Boil	boil	VB
54039	626	2	some	some	DT
54039	626	3	eggs	egg	NNS
54039	626	4	hard	hard	RB
54039	626	5	,	,	,
54039	626	6	take	take	VB
54039	626	7	out	out	RP
54039	626	8	the	the	DT
54039	626	9	yolks	yolk	NNS
54039	626	10	,	,	,
54039	626	11	pound	pound	VB
54039	626	12	them	-PRON-	PRP
54039	626	13	in	in	IN
54039	626	14	a	a	DT
54039	626	15	mortar	mortar	NN
54039	626	16	,	,	,
54039	626	17	mix	mix	VB
54039	626	18	with	with	IN
54039	626	19	equal	equal	JJ
54039	626	20	proportion	proportion	NN
54039	626	21	of	of	IN
54039	626	22	fine	fine	JJ
54039	626	23	bread	bread	NN
54039	626	24	crumbs	crumb	NNS
54039	626	25	passed	pass	VBD
54039	626	26	through	through	IN
54039	626	27	a	a	DT
54039	626	28	wire	wire	NN
54039	626	29	sieve	sieve	NN
54039	626	30	,	,	,
54039	626	31	add	add	VB
54039	626	32	a	a	DT
54039	626	33	teaspoon	teaspoon	NN
54039	626	34	of	of	IN
54039	626	35	fine	fine	JJ
54039	626	36	chopped	chop	VBN
54039	626	37	onion	onion	NN
54039	626	38	,	,	,
54039	626	39	one	one	CD
54039	626	40	bead	bead	NN
54039	626	41	of	of	IN
54039	626	42	garlic	garlic	NN
54039	626	43	,	,	,
54039	626	44	one	one	CD
54039	626	45	teaspoon	teaspoon	NN
54039	626	46	of	of	IN
54039	626	47	parsley	parsley	NNP
54039	626	48	,	,	,
54039	626	49	one	one	CD
54039	626	50	ounce	ounce	NN
54039	626	51	of	of	IN
54039	626	52	butter	butter	NN
54039	626	53	;	;	:
54039	626	54	mix	mix	VB
54039	626	55	well	well	RB
54039	626	56	;	;	:
54039	626	57	bind	bind	VB
54039	626	58	the	the	DT
54039	626	59	mixture	mixture	NN
54039	626	60	with	with	IN
54039	626	61	well	well	RB
54039	626	62	beaten	beat	VBN
54039	626	63	raw	raw	JJ
54039	626	64	egg	egg	NN
54039	626	65	,	,	,
54039	626	66	form	form	VBP
54039	626	67	into	into	IN
54039	626	68	balls	ball	NNS
54039	626	69	,	,	,
54039	626	70	fry	fry	VB
54039	626	71	a	a	DT
54039	626	72	nice	nice	JJ
54039	626	73	brown	brown	JJ
54039	626	74	,	,	,
54039	626	75	and	and	CC
54039	626	76	serve	serve	VBP
54039	626	77	strung	string	VBN
54039	626	78	on	on	IN
54039	626	79	skewers	skewer	NNS
54039	626	80	.	.	.
54039	627	1	13	13	CD
54039	627	2	.	.	.
54039	628	1	Egg	Egg	NNP
54039	628	2	Cutlets	Cutlets	NNPS
54039	628	3	.	.	.
54039	629	1	Chop	chop	VB
54039	629	2	some	some	DT
54039	629	3	hard	hard	RB
54039	629	4	-	-	HYPH
54039	629	5	boiled	boil	VBN
54039	629	6	eggs	egg	NNS
54039	629	7	fine	fine	JJ
54039	629	8	.	.	.
54039	630	1	Mix	mix	VB
54039	630	2	them	-PRON-	PRP
54039	630	3	with	with	IN
54039	630	4	an	an	DT
54039	630	5	equal	equal	JJ
54039	630	6	quantity	quantity	NN
54039	630	7	of	of	IN
54039	630	8	fine	fine	JJ
54039	630	9	bread	bread	NN
54039	630	10	crumbs	crumb	NNS
54039	630	11	.	.	.
54039	631	1	Add	add	VB
54039	631	2	pepper	pepper	NN
54039	631	3	and	and	CC
54039	631	4	salt	salt	NN
54039	631	5	to	to	IN
54039	631	6	taste	taste	NN
54039	631	7	.	.	.
54039	632	1	Bind	bind	VB
54039	632	2	the	the	DT
54039	632	3	mixture	mixture	NN
54039	632	4	with	with	IN
54039	632	5	well	well	RB
54039	632	6	beaten	beat	VBN
54039	632	7	raw	raw	JJ
54039	632	8	eggs	egg	NNS
54039	632	9	.	.	.
54039	633	1	Form	form	VB
54039	633	2	into	into	IN
54039	633	3	nice	nice	JJ
54039	633	4	shaped	shaped	JJ
54039	633	5	cutlets	cutlet	NNS
54039	633	6	,	,	,
54039	633	7	and	and	CC
54039	633	8	fry	fry	VB
54039	633	9	in	in	IN
54039	633	10	butter	butter	NN
54039	633	11	a	a	DT
54039	633	12	bright	bright	JJ
54039	633	13	golden	golden	JJ
54039	633	14	yellow	yellow	NN
54039	633	15	.	.	.
54039	634	1	Serve	serve	VB
54039	634	2	neatly	neatly	RB
54039	634	3	,	,	,
54039	634	4	and	and	CC
54039	634	5	garnish	garnish	VBP
54039	634	6	with	with	IN
54039	634	7	fried	fry	VBN
54039	634	8	parsley	parsley	NN
54039	634	9	and	and	CC
54039	634	10	sippets	sippet	NNS
54039	634	11	of	of	IN
54039	634	12	bread	bread	NN
54039	634	13	.	.	.
54039	635	1	14	14	CD
54039	635	2	.	.	.
54039	636	1	Surprise	Surprise	NNP
54039	636	2	Eggs	egg	NNS
54039	636	3	.	.	.
54039	637	1	Boil	Boil	NNP
54039	637	2	as	as	IN
54039	637	3	many	many	JJ
54039	637	4	eggs	egg	NNS
54039	637	5	as	as	IN
54039	637	6	you	-PRON-	PRP
54039	637	7	need	need	VBP
54039	637	8	hard	hard	RB
54039	637	9	.	.	.
54039	638	1	Cut	cut	VB
54039	638	2	a	a	DT
54039	638	3	very	very	RB
54039	638	4	small	small	JJ
54039	638	5	piece	piece	NN
54039	638	6	off	off	IN
54039	638	7	the	the	DT
54039	638	8	pointed	pointed	JJ
54039	638	9	end	end	NN
54039	638	10	,	,	,
54039	638	11	so	so	IN
54039	638	12	that	that	IN
54039	638	13	the	the	DT
54039	638	14	egg	egg	NN
54039	638	15	can	can	MD
54039	638	16	stand	stand	VB
54039	638	17	,	,	,
54039	638	18	and	and	CC
54039	638	19	then	then	RB
54039	638	20	cut	cut	VB
54039	638	21	off	off	RP
54039	638	22	as	as	RB
54039	638	23	little	little	JJ
54039	638	24	as	as	IN
54039	638	25	possible	possible	JJ
54039	638	26	of	of	IN
54039	638	27	the	the	DT
54039	638	28	end	end	NN
54039	638	29	--	--	:
54039	638	30	just	just	RB
54039	638	31	enough	enough	RB
54039	638	32	to	to	TO
54039	638	33	be	be	VB
54039	638	34	able	able	JJ
54039	638	35	to	to	TO
54039	638	36	take	take	VB
54039	638	37	out	out	RP
54039	638	38	the	the	DT
54039	638	39	yolk	yolk	NN
54039	638	40	nicely	nicely	RB
54039	638	41	.	.	.
54039	639	1	If	if	IN
54039	639	2	the	the	DT
54039	639	3	white	white	NN
54039	639	4	is	be	VBZ
54039	639	5	very	very	RB
54039	639	6	thick	thick	JJ
54039	639	7	,	,	,
54039	639	8	thin	thin	JJ
54039	639	9	it	-PRON-	PRP
54039	639	10	with	with	IN
54039	639	11	a	a	DT
54039	639	12	sharp	sharp	JJ
54039	639	13	knife	knife	NN
54039	639	14	,	,	,
54039	639	15	but	but	CC
54039	639	16	be	be	VB
54039	639	17	_	_	NNP
54039	639	18	very	very	RB
54039	639	19	_	_	NNP
54039	639	20	careful	careful	JJ
54039	639	21	not	not	RB
54039	639	22	to	to	TO
54039	639	23	spoil	spoil	VB
54039	639	24	the	the	DT
54039	639	25	shape	shape	NN
54039	639	26	.	.	.
54039	640	1	Pound	pound	VB
54039	640	2	the	the	DT
54039	640	3	yolks	yolk	NNS
54039	640	4	in	in	IN
54039	640	5	a	a	DT
54039	640	6	mortar	mortar	NN
54039	640	7	.	.	.
54039	641	1	Mix	mix	VB
54039	641	2	with	with	IN
54039	641	3	them	-PRON-	PRP
54039	641	4	one	one	CD
54039	641	5	or	or	CC
54039	641	6	two	two	CD
54039	641	7	anchovies	anchovy	NNS
54039	641	8	also	also	RB
54039	641	9	pounded	pound	VBD
54039	641	10	,	,	,
54039	641	11	a	a	DT
54039	641	12	bit	bit	NN
54039	641	13	of	of	IN
54039	641	14	butter	butter	NN
54039	641	15	,	,	,
54039	641	16	some	some	DT
54039	641	17	Nepaul	Nepaul	NNP
54039	641	18	pepper	pepper	NN
54039	641	19	,	,	,
54039	641	20	a	a	DT
54039	641	21	few	few	JJ
54039	641	22	fine	fine	JJ
54039	641	23	bread	bread	NN
54039	641	24	crumbs	crumb	VBZ
54039	641	25	.	.	.
54039	642	1	Mix	mix	VB
54039	642	2	well	well	RB
54039	642	3	together	together	RB
54039	642	4	,	,	,
54039	642	5	form	form	VB
54039	642	6	the	the	DT
54039	642	7	mixture	mixture	NN
54039	642	8	into	into	IN
54039	642	9	little	little	JJ
54039	642	10	balls	ball	NNS
54039	642	11	,	,	,
54039	642	12	and	and	CC
54039	642	13	proceed	proceed	VB
54039	642	14	to	to	TO
54039	642	15	fill	fill	VB
54039	642	16	the	the	DT
54039	642	17	whites	white	NNS
54039	642	18	of	of	IN
54039	642	19	the	the	DT
54039	642	20	eggs	egg	NNS
54039	642	21	,	,	,
54039	642	22	so	so	IN
54039	642	23	that	that	IN
54039	642	24	it	-PRON-	PRP
54039	642	25	looks	look	VBZ
54039	642	26	somewhat	somewhat	RB
54039	642	27	like	like	IN
54039	642	28	the	the	DT
54039	642	29	yolk	yolk	NN
54039	642	30	inside	inside	RB
54039	642	31	.	.	.
54039	643	1	Now	now	RB
54039	643	2	have	have	VBP
54039	643	3	ready	ready	JJ
54039	643	4	a	a	DT
54039	643	5	nice	nice	JJ
54039	643	6	salad	salad	NN
54039	643	7	made	make	VBN
54039	643	8	of	of	IN
54039	643	9	lettuce	lettuce	NN
54039	643	10	,	,	,
54039	643	11	endive	endive	JJ
54039	643	12	,	,	,
54039	643	13	tarragon	tarragon	NNP
54039	643	14	,	,	,
54039	643	15	and	and	CC
54039	643	16	chervil	chervil	NN
54039	643	17	,	,	,
54039	643	18	chopped	chop	VBD
54039	643	19	very	very	RB
54039	643	20	fine	fine	JJ
54039	643	21	,	,	,
54039	643	22	and	and	CC
54039	643	23	looking	look	VBG
54039	643	24	like	like	IN
54039	643	25	a	a	DT
54039	643	26	bed	bed	NN
54039	643	27	of	of	IN
54039	643	28	moss	moss	NN
54039	643	29	.	.	.
54039	644	1	On	on	IN
54039	644	2	this	this	DT
54039	644	3	set	set	NN
54039	644	4	the	the	DT
54039	644	5	eggs	egg	NNS
54039	644	6	,	,	,
54039	644	7	and	and	CC
54039	644	8	ornament	ornament	JJ
54039	644	9	with	with	IN
54039	644	10	chopped	chopped	JJ
54039	644	11	beet	beet	NN
54039	644	12	-	-	HYPH
54039	644	13	root	root	NN
54039	644	14	.	.	.
54039	645	1	This	this	DT
54039	645	2	is	be	VBZ
54039	645	3	a	a	DT
54039	645	4	very	very	RB
54039	645	5	pretty	pretty	JJ
54039	645	6	dish	dish	NN
54039	645	7	,	,	,
54039	645	8	and	and	CC
54039	645	9	exceedingly	exceedingly	RB
54039	645	10	tasty	tasty	JJ
54039	645	11	,	,	,
54039	645	12	and	and	CC
54039	645	13	suitable	suitable	JJ
54039	645	14	for	for	IN
54039	645	15	breakfast	breakfast	NN
54039	645	16	,	,	,
54039	645	17	lunch	lunch	NN
54039	645	18	,	,	,
54039	645	19	or	or	CC
54039	645	20	dinner	dinner	NN
54039	645	21	.	.	.
54039	646	1	15	15	CD
54039	646	2	.	.	.
54039	647	1	Stewed	stew	VBN
54039	647	2	Eggs	egg	NNS
54039	647	3	.	.	.
54039	648	1	Have	have	VBP
54039	648	2	a	a	DT
54039	648	3	nice	nice	JJ
54039	648	4	,	,	,
54039	648	5	tasty	tasty	JJ
54039	648	6	brown	brown	JJ
54039	648	7	sauce	sauce	NN
54039	648	8	,	,	,
54039	648	9	as	as	IN
54039	648	10	No	no	UH
54039	648	11	.	.	.
54039	649	1	17	17	CD
54039	649	2	.	.	.
54039	650	1	Put	put	VB
54039	650	2	to	to	IN
54039	650	3	it	-PRON-	PRP
54039	650	4	as	as	IN
54039	650	5	many	many	JJ
54039	650	6	hard	hard	RB
54039	650	7	-	-	HYPH
54039	650	8	boiled	boil	VBN
54039	650	9	eggs	egg	NNS
54039	650	10	as	as	IN
54039	650	11	you	-PRON-	PRP
54039	650	12	want	want	VBP
54039	650	13	,	,	,
54039	650	14	cut	cut	VBN
54039	650	15	in	in	IN
54039	650	16	half	half	PDT
54039	650	17	some	some	DT
54039	650	18	turned	turn	VBN
54039	650	19	olives	olive	NNS
54039	650	20	,	,	,
54039	650	21	and	and	CC
54039	650	22	a	a	DT
54039	650	23	few	few	JJ
54039	650	24	button	button	NN
54039	650	25	mushrooms	mushroom	NNS
54039	650	26	.	.	.
54039	651	1	Let	let	VB
54039	651	2	it	-PRON-	PRP
54039	651	3	warm	warm	VB
54039	651	4	thoroughly	thoroughly	RB
54039	651	5	through	through	RB
54039	651	6	,	,	,
54039	651	7	and	and	CC
54039	651	8	serve	serve	VB
54039	651	9	,	,	,
54039	651	10	ornamented	ornament	VBN
54039	651	11	with	with	IN
54039	651	12	fried	fried	JJ
54039	651	13	sippets	sippet	NNS
54039	651	14	of	of	IN
54039	651	15	bread	bread	NN
54039	651	16	.	.	.
54039	652	1	_	_	NNP
54039	652	2	LENTILS	LENTILS	NNP
54039	652	3	,	,	,
54039	652	4	RICE	rice	NN
54039	652	5	,	,	,
54039	652	6	AND	and	CC
54039	652	7	MACARONI	MACARONI	NNP
54039	652	8	IN	in	IN
54039	652	9	VARIOUS	VARIOUS	NNP
54039	652	10	WAYS	WAYS	NNP
54039	652	11	.	.	.
54039	652	12	_	_	NNP
54039	652	13	1	1	CD
54039	652	14	.	.	.
54039	653	1	Lentil	Lentil	NNP
54039	653	2	Moulds	Moulds	NNP
54039	653	3	.	.	.
54039	654	1	Boil	boil	VB
54039	654	2	half	half	PDT
54039	654	3	a	a	DT
54039	654	4	pint	pint	NN
54039	654	5	of	of	IN
54039	654	6	lentils	lentil	NNS
54039	654	7	in	in	IN
54039	654	8	one	one	CD
54039	654	9	pint	pint	NN
54039	654	10	of	of	IN
54039	654	11	water	water	NN
54039	654	12	till	till	IN
54039	654	13	quite	quite	RB
54039	654	14	soft	soft	JJ
54039	654	15	and	and	CC
54039	654	16	mashed	mash	VBD
54039	654	17	up	up	RP
54039	654	18	;	;	:
54039	654	19	if	if	IN
54039	654	20	more	more	JJR
54039	654	21	water	water	NN
54039	654	22	is	be	VBZ
54039	654	23	required	require	VBN
54039	654	24	,	,	,
54039	654	25	add	add	VB
54039	654	26	a	a	DT
54039	654	27	little	little	JJ
54039	654	28	drop	drop	NN
54039	654	29	;	;	:
54039	654	30	chop	chop	VB
54039	654	31	up	up	RP
54039	654	32	an	an	DT
54039	654	33	onion	onion	NN
54039	654	34	very	very	RB
54039	654	35	small	small	JJ
54039	654	36	,	,	,
54039	654	37	two	two	CD
54039	654	38	beads	bead	NNS
54039	654	39	of	of	IN
54039	654	40	garlic	garlic	NN
54039	654	41	chopped	chop	VBD
54039	654	42	,	,	,
54039	654	43	a	a	DT
54039	654	44	pinch	pinch	NN
54039	654	45	of	of	IN
54039	654	46	lemon	lemon	NN
54039	654	47	thyme	thyme	NNS
54039	654	48	,	,	,
54039	654	49	the	the	DT
54039	654	50	grated	grate	VBN
54039	654	51	rind	rind	NN
54039	654	52	of	of	IN
54039	654	53	half	half	PDT
54039	654	54	a	a	DT
54039	654	55	lemon	lemon	NN
54039	654	56	,	,	,
54039	654	57	two	two	CD
54039	654	58	eggs	egg	NNS
54039	654	59	well	well	RB
54039	654	60	beaten	beat	VBN
54039	654	61	,	,	,
54039	654	62	pepper	pepper	NN
54039	654	63	and	and	CC
54039	654	64	salt	salt	NN
54039	654	65	to	to	IN
54039	654	66	taste	taste	NN
54039	654	67	.	.	.
54039	655	1	Mix	mix	VB
54039	655	2	well	well	RB
54039	655	3	together	together	RB
54039	655	4	,	,	,
54039	655	5	butter	butter	VB
54039	655	6	some	some	DT
54039	655	7	plain	plain	JJ
54039	655	8	Darrol	Darrol	NNP
54039	655	9	moulds	mould	NNS
54039	655	10	,	,	,
54039	655	11	put	put	VBD
54039	655	12	the	the	DT
54039	655	13	mixture	mixture	NN
54039	655	14	in	in	IN
54039	655	15	and	and	CC
54039	655	16	bake	bake	VB
54039	655	17	till	till	IN
54039	655	18	set	set	NN
54039	655	19	,	,	,
54039	655	20	turn	turn	VB
54039	655	21	them	-PRON-	PRP
54039	655	22	out	out	RP
54039	655	23	on	on	IN
54039	655	24	to	to	IN
54039	655	25	a	a	DT
54039	655	26	paper	paper	NN
54039	655	27	,	,	,
54039	655	28	garnish	garnish	VB
54039	655	29	with	with	IN
54039	655	30	parsley	parsley	NN
54039	655	31	,	,	,
54039	655	32	sippets	sippet	NNS
54039	655	33	of	of	IN
54039	655	34	fried	fried	JJ
54039	655	35	bread	bread	NN
54039	655	36	and	and	CC
54039	655	37	hard	hard	RB
54039	655	38	-	-	HYPH
54039	655	39	boiled	boil	VBN
54039	655	40	eggs	egg	NNS
54039	655	41	in	in	IN
54039	655	42	quarters	quarter	NNS
54039	655	43	.	.	.
54039	656	1	2	2	LS
54039	656	2	.	.	.
54039	657	1	Lentil	Lentil	NNP
54039	657	2	Cutlets	Cutlets	NNP
54039	657	3	.	.	.
54039	658	1	Boil	boil	VB
54039	658	2	some	some	DT
54039	658	3	lentils	lentil	NNS
54039	658	4	as	as	IN
54039	658	5	in	in	IN
54039	658	6	previous	previous	JJ
54039	658	7	recipe	recipe	NN
54039	658	8	,	,	,
54039	658	9	flavour	flavour	NN
54039	658	10	in	in	IN
54039	658	11	the	the	DT
54039	658	12	same	same	JJ
54039	658	13	way	way	NN
54039	658	14	,	,	,
54039	658	15	mix	mix	VB
54039	658	16	with	with	IN
54039	658	17	them	-PRON-	PRP
54039	658	18	one	one	CD
54039	658	19	tea	tea	NN
54039	658	20	-	-	HYPH
54039	658	21	cup	cup	NN
54039	658	22	of	of	IN
54039	658	23	bread	bread	NN
54039	658	24	crumbs	crumb	NNS
54039	658	25	,	,	,
54039	658	26	form	form	VBP
54039	658	27	into	into	IN
54039	658	28	cutlets	cutlet	NNS
54039	658	29	,	,	,
54039	658	30	fry	fry	VBP
54039	658	31	in	in	IN
54039	658	32	butter	butter	NN
54039	658	33	a	a	DT
54039	658	34	nice	nice	JJ
54039	658	35	colour	colour	NN
54039	658	36	.	.	.
54039	659	1	Dish	dish	VB
54039	659	2	neatly	neatly	RB
54039	659	3	,	,	,
54039	659	4	and	and	CC
54039	659	5	pour	pour	VB
54039	659	6	over	over	IN
54039	659	7	them	-PRON-	PRP
54039	659	8	a	a	DT
54039	659	9	tomato	tomato	NN
54039	659	10	sauce	sauce	NN
54039	659	11	,	,	,
54039	659	12	as	as	IN
54039	659	13	per	per	IN
54039	659	14	recipe	recipe	NN
54039	659	15	No	no	NN
54039	659	16	.	.	.
54039	660	1	15	15	CD
54039	660	2	.	.	.
54039	661	1	3	3	LS
54039	661	2	.	.	.
54039	662	1	Plain	Plain	NNP
54039	662	2	Dhàl	Dhàl	NNP
54039	662	3	.	.	.
54039	663	1	Boil	boil	VB
54039	663	2	some	some	DT
54039	663	3	lentils	lentil	NNS
54039	663	4	plain	plain	RB
54039	663	5	,	,	,
54039	663	6	put	put	VBD
54039	663	7	them	-PRON-	PRP
54039	663	8	aside	aside	RB
54039	663	9	,	,	,
54039	663	10	now	now	RB
54039	663	11	cut	cut	VB
54039	663	12	up	up	RP
54039	663	13	an	an	DT
54039	663	14	onion	onion	NN
54039	663	15	,	,	,
54039	663	16	two	two	CD
54039	663	17	beads	bead	NNS
54039	663	18	of	of	IN
54039	663	19	garlic	garlic	NN
54039	663	20	,	,	,
54039	663	21	and	and	CC
54039	663	22	fry	fry	VB
54039	663	23	in	in	IN
54039	663	24	three	three	CD
54039	663	25	ounces	ounce	NNS
54039	663	26	of	of	IN
54039	663	27	butter	butter	NN
54039	663	28	with	with	IN
54039	663	29	twenty	twenty	CD
54039	663	30	-	-	HYPH
54039	663	31	four	four	CD
54039	663	32	cloves	clove	NNS
54039	663	33	a	a	DT
54039	663	34	pale	pale	JJ
54039	663	35	yellow	yellow	NN
54039	663	36	,	,	,
54039	663	37	then	then	RB
54039	663	38	put	put	VB
54039	663	39	in	in	RP
54039	663	40	your	-PRON-	PRP$
54039	663	41	lentils	lentil	NNS
54039	663	42	,	,	,
54039	663	43	and	and	CC
54039	663	44	two	two	CD
54039	663	45	bay	bay	NN
54039	663	46	-	-	HYPH
54039	663	47	leaves	leave	NNS
54039	663	48	.	.	.
54039	664	1	Let	let	VB
54039	664	2	it	-PRON-	PRP
54039	664	3	simmer	simmer	VB
54039	664	4	gently	gently	RB
54039	664	5	for	for	IN
54039	664	6	about	about	RB
54039	664	7	one	one	CD
54039	664	8	hour	hour	NN
54039	664	9	;	;	:
54039	664	10	the	the	DT
54039	664	11	lentils	lentil	NNS
54039	664	12	must	must	MD
54039	664	13	not	not	RB
54039	664	14	be	be	VB
54039	664	15	thick	thick	JJ
54039	664	16	;	;	:
54039	664	17	salt	salt	NN
54039	664	18	to	to	IN
54039	664	19	taste	taste	NN
54039	664	20	.	.	.
54039	665	1	Serve	serve	VB
54039	665	2	with	with	IN
54039	665	3	a	a	DT
54039	665	4	separate	separate	JJ
54039	665	5	dish	dish	NN
54039	665	6	of	of	IN
54039	665	7	plain	plain	JJ
54039	665	8	boiled	boil	VBN
54039	665	9	rice	rice	NN
54039	665	10	,	,	,
54039	665	11	and	and	CC
54039	665	12	slices	slice	NNS
54039	665	13	of	of	IN
54039	665	14	lemon	lemon	NN
54039	665	15	,	,	,
54039	665	16	to	to	TO
54039	665	17	squeeze	squeeze	VB
54039	665	18	over	over	IN
54039	665	19	it	-PRON-	PRP
54039	665	20	.	.	.
54039	666	1	4	4	LS
54039	666	2	.	.	.
54039	667	1	Lentil	Lentil	NNP
54039	667	2	Currie	Currie	NNP
54039	667	3	.	.	.
54039	668	1	Boil	boil	VB
54039	668	2	some	some	DT
54039	668	3	lentils	lentil	NNS
54039	668	4	plain	plain	RB
54039	668	5	,	,	,
54039	668	6	put	put	VBD
54039	668	7	them	-PRON-	PRP
54039	668	8	aside	aside	RB
54039	668	9	.	.	.
54039	669	1	Now	now	RB
54039	669	2	cut	cut	VB
54039	669	3	up	up	RP
54039	669	4	an	an	DT
54039	669	5	onion	onion	NN
54039	669	6	,	,	,
54039	669	7	two	two	CD
54039	669	8	beads	bead	NNS
54039	669	9	of	of	IN
54039	669	10	garlic	garlic	NN
54039	669	11	,	,	,
54039	669	12	and	and	CC
54039	669	13	two	two	CD
54039	669	14	bay	bay	NN
54039	669	15	-	-	HYPH
54039	669	16	leaves	leave	NNS
54039	669	17	;	;	:
54039	669	18	fry	fry	NN
54039	669	19	in	in	IN
54039	669	20	three	three	CD
54039	669	21	ounces	ounce	NNS
54039	669	22	of	of	IN
54039	669	23	butter	butter	NN
54039	669	24	with	with	IN
54039	669	25	twenty	twenty	CD
54039	669	26	-	-	HYPH
54039	669	27	four	four	CD
54039	669	28	cloves	clove	NNS
54039	669	29	a	a	DT
54039	669	30	nice	nice	JJ
54039	669	31	brown	brown	NN
54039	669	32	,	,	,
54039	669	33	then	then	RB
54039	669	34	add	add	VB
54039	669	35	one	one	CD
54039	669	36	tablespoon	tablespoon	NN
54039	669	37	of	of	IN
54039	669	38	the	the	DT
54039	669	39	best	good	JJS
54039	669	40	currie	currie	JJ
54039	669	41	powder	powder	NN
54039	669	42	,	,	,
54039	669	43	stir	stir	NN
54039	669	44	,	,	,
54039	669	45	and	and	CC
54039	669	46	then	then	RB
54039	669	47	put	put	VBD
54039	669	48	in	in	RP
54039	669	49	your	-PRON-	PRP$
54039	669	50	lentils	lentil	NNS
54039	669	51	;	;	:
54039	669	52	let	let	VB
54039	669	53	them	-PRON-	PRP
54039	669	54	simmer	simmer	VB
54039	669	55	gently	gently	RB
54039	669	56	for	for	IN
54039	669	57	one	one	CD
54039	669	58	hour	hour	NN
54039	669	59	;	;	:
54039	669	60	add	add	VB
54039	669	61	salt	salt	NN
54039	669	62	to	to	IN
54039	669	63	taste	taste	NN
54039	669	64	,	,	,
54039	669	65	and	and	CC
54039	669	66	a	a	DT
54039	669	67	small	small	JJ
54039	669	68	cup	cup	NN
54039	669	69	of	of	IN
54039	669	70	tomato	tomato	NNP
54039	669	71	pulp	pulp	NN
54039	669	72	.	.	.
54039	670	1	Serve	serve	VB
54039	670	2	with	with	IN
54039	670	3	a	a	DT
54039	670	4	separate	separate	JJ
54039	670	5	dish	dish	NN
54039	670	6	of	of	IN
54039	670	7	plain	plain	JJ
54039	670	8	boiled	boil	VBN
54039	670	9	rice	rice	NN
54039	670	10	.	.	.
54039	671	1	5	5	CD
54039	671	2	.	.	.
54039	672	1	Haricot	Haricot	NNP
54039	672	2	Bean	Bean	NNP
54039	672	3	Pie	Pie	NNP
54039	672	4	.	.	.
54039	673	1	Boil	Boil	NNP
54039	673	2	one	one	CD
54039	673	3	pint	pint	NN
54039	673	4	of	of	IN
54039	673	5	haricot	haricot	NN
54039	673	6	beans	bean	NNS
54039	673	7	till	till	IN
54039	673	8	quite	quite	RB
54039	673	9	soft	soft	JJ
54039	673	10	,	,	,
54039	673	11	put	put	VB
54039	673	12	a	a	DT
54039	673	13	mite	mite	NN
54039	673	14	of	of	IN
54039	673	15	soda	soda	NN
54039	673	16	in	in	IN
54039	673	17	the	the	DT
54039	673	18	water	water	NN
54039	673	19	to	to	TO
54039	673	20	soften	soften	VB
54039	673	21	it	-PRON-	PRP
54039	673	22	,	,	,
54039	673	23	when	when	WRB
54039	673	24	quite	quite	RB
54039	673	25	done	do	VBN
54039	673	26	drain	drain	NN
54039	673	27	and	and	CC
54039	673	28	set	set	VB
54039	673	29	aside	aside	RB
54039	673	30	.	.	.
54039	674	1	Cut	cut	VB
54039	674	2	up	up	RP
54039	674	3	an	an	DT
54039	674	4	onion	onion	NN
54039	674	5	into	into	IN
54039	674	6	rings	ring	NNS
54039	674	7	,	,	,
54039	674	8	chop	chop	VB
54039	674	9	up	up	RP
54039	674	10	two	two	CD
54039	674	11	beads	bead	NNS
54039	674	12	of	of	IN
54039	674	13	garlic	garlic	NN
54039	674	14	;	;	:
54039	674	15	fry	fry	VB
54039	674	16	these	these	DT
54039	674	17	in	in	IN
54039	674	18	three	three	CD
54039	674	19	ounces	ounce	NNS
54039	674	20	of	of	IN
54039	674	21	butter	butter	NN
54039	674	22	with	with	IN
54039	674	23	twenty	twenty	CD
54039	674	24	-	-	HYPH
54039	674	25	four	four	CD
54039	674	26	cloves	clove	NNS
54039	674	27	a	a	DT
54039	674	28	nice	nice	JJ
54039	674	29	golden	golden	JJ
54039	674	30	colour	colour	NN
54039	674	31	.	.	.
54039	675	1	Now	now	RB
54039	675	2	add	add	VB
54039	675	3	one	one	CD
54039	675	4	teaspoon	teaspoon	NN
54039	675	5	of	of	IN
54039	675	6	the	the	DT
54039	675	7	best	good	JJS
54039	675	8	currie	currie	JJ
54039	675	9	powder	powder	NN
54039	675	10	,	,	,
54039	675	11	and	and	CC
54039	675	12	one	one	CD
54039	675	13	cup	cup	NN
54039	675	14	of	of	IN
54039	675	15	tomato	tomato	NNP
54039	675	16	pulp	pulp	NN
54039	675	17	.	.	.
54039	676	1	Mix	mix	VB
54039	676	2	well	well	RB
54039	676	3	,	,	,
54039	676	4	then	then	RB
54039	676	5	add	add	VB
54039	676	6	Nepaul	Nepaul	NNP
54039	676	7	pepper	pepper	NN
54039	676	8	and	and	CC
54039	676	9	salt	salt	NN
54039	676	10	to	to	IN
54039	676	11	taste	taste	NN
54039	676	12	,	,	,
54039	676	13	a	a	DT
54039	676	14	few	few	JJ
54039	676	15	drops	drop	NNS
54039	676	16	of	of	IN
54039	676	17	tarragon	tarragon	NNP
54039	676	18	vinegar	vinegar	NNP
54039	676	19	;	;	,
54039	676	20	put	put	VBN
54039	676	21	in	in	IN
54039	676	22	your	-PRON-	PRP$
54039	676	23	beans	bean	NNS
54039	676	24	,	,	,
54039	676	25	and	and	CC
54039	676	26	mix	mix	VB
54039	676	27	well	well	RB
54039	676	28	.	.	.
54039	677	1	Turn	turn	VB
54039	677	2	out	out	RP
54039	677	3	in	in	IN
54039	677	4	a	a	DT
54039	677	5	pie	pie	NN
54039	677	6	dish	dish	NN
54039	677	7	,	,	,
54039	677	8	and	and	CC
54039	677	9	let	let	VB
54039	677	10	them	-PRON-	PRP
54039	677	11	cool	cool	VB
54039	677	12	.	.	.
54039	678	1	Cover	cover	VB
54039	678	2	with	with	IN
54039	678	3	a	a	DT
54039	678	4	nice	nice	JJ
54039	678	5	homely	homely	RB
54039	678	6	short	short	JJ
54039	678	7	crust	crust	NN
54039	678	8	,	,	,
54039	678	9	and	and	CC
54039	678	10	bake	bake	VB
54039	678	11	a	a	DT
54039	678	12	nice	nice	JJ
54039	678	13	golden	golden	JJ
54039	678	14	brown	brown	NN
54039	678	15	.	.	.
54039	679	1	This	this	DT
54039	679	2	pie	pie	NN
54039	679	3	is	be	VBZ
54039	679	4	nutritious	nutritious	JJ
54039	679	5	,	,	,
54039	679	6	and	and	CC
54039	679	7	really	really	RB
54039	679	8	nice	nice	JJ
54039	679	9	.	.	.
54039	680	1	6	6	CD
54039	680	2	.	.	.
54039	681	1	Haricot	Haricot	NNP
54039	681	2	Bean	Bean	NNP
54039	681	3	Stew	Stew	NNP
54039	681	4	.	.	.
54039	682	1	Boil	Boil	NNP
54039	682	2	one	one	CD
54039	682	3	pint	pint	NN
54039	682	4	of	of	IN
54039	682	5	beans	bean	NNS
54039	682	6	till	till	IN
54039	682	7	quite	quite	RB
54039	682	8	soft	soft	JJ
54039	682	9	,	,	,
54039	682	10	drain	drain	VBP
54039	682	11	,	,	,
54039	682	12	and	and	CC
54039	682	13	set	set	VBD
54039	682	14	them	-PRON-	PRP
54039	682	15	aside	aside	RB
54039	682	16	.	.	.
54039	683	1	Make	make	VB
54039	683	2	a	a	DT
54039	683	3	thorough	thorough	JJ
54039	683	4	tasty	tasty	JJ
54039	683	5	brown	brown	JJ
54039	683	6	sauce	sauce	NN
54039	683	7	,	,	,
54039	683	8	as	as	IN
54039	683	9	Nos	Nos	NNP
54039	683	10	.	.	.
54039	684	1	16	16	CD
54039	684	2	or	or	CC
54039	684	3	18	18	CD
54039	684	4	in	in	IN
54039	684	5	recipes	recipe	NNS
54039	684	6	given	give	VBN
54039	684	7	;	;	:
54039	684	8	pour	pour	VB
54039	684	9	it	-PRON-	PRP
54039	684	10	over	over	IN
54039	684	11	the	the	DT
54039	684	12	beans	bean	NNS
54039	684	13	,	,	,
54039	684	14	warm	warm	VB
54039	684	15	all	all	DT
54039	684	16	thoroughly	thoroughly	RB
54039	684	17	through	through	RB
54039	684	18	,	,	,
54039	684	19	and	and	CC
54039	684	20	serve	serve	VB
54039	684	21	decorated	decorate	VBN
54039	684	22	with	with	IN
54039	684	23	sippets	sippet	NNS
54039	684	24	of	of	IN
54039	684	25	fried	fried	JJ
54039	684	26	bread	bread	NN
54039	684	27	and	and	CC
54039	684	28	slices	slice	NNS
54039	684	29	of	of	IN
54039	684	30	lemon	lemon	NN
54039	684	31	.	.	.
54039	685	1	7	7	LS
54039	685	2	.	.	.
54039	686	1	Haricot	Haricot	NNP
54039	686	2	Bean	Bean	NNP
54039	686	3	Currie	Currie	NNP
54039	686	4	.	.	.
54039	687	1	Boil	Boil	NNP
54039	687	2	the	the	DT
54039	687	3	beans	bean	NNS
54039	687	4	as	as	IN
54039	687	5	in	in	IN
54039	687	6	previous	previous	JJ
54039	687	7	recipe	recipe	NN
54039	687	8	;	;	:
54039	687	9	cut	cut	VB
54039	687	10	up	up	RP
54039	687	11	an	an	DT
54039	687	12	onion	onion	NN
54039	687	13	and	and	CC
54039	687	14	two	two	CD
54039	687	15	beads	bead	NNS
54039	687	16	of	of	IN
54039	687	17	garlic	garlic	NN
54039	687	18	;	;	:
54039	687	19	fry	fry	NN
54039	687	20	in	in	IN
54039	687	21	three	three	CD
54039	687	22	ounces	ounce	NNS
54039	687	23	of	of	IN
54039	687	24	butter	butter	NN
54039	687	25	with	with	IN
54039	687	26	twenty	twenty	CD
54039	687	27	-	-	HYPH
54039	687	28	four	four	CD
54039	687	29	cloves	clove	NNS
54039	687	30	a	a	DT
54039	687	31	nice	nice	JJ
54039	687	32	brown	brown	NN
54039	687	33	.	.	.
54039	688	1	Add	add	VB
54039	688	2	one	one	CD
54039	688	3	tablespoon	tablespoon	NN
54039	688	4	of	of	IN
54039	688	5	best	good	JJS
54039	688	6	currie	currie	JJ
54039	688	7	powder	powder	NN
54039	688	8	,	,	,
54039	688	9	one	one	CD
54039	688	10	cup	cup	NN
54039	688	11	of	of	IN
54039	688	12	tomato	tomato	NNP
54039	688	13	pulp	pulp	NN
54039	688	14	,	,	,
54039	688	15	a	a	DT
54039	688	16	stick	stick	NN
54039	688	17	of	of	IN
54039	688	18	cinnamon	cinnamon	NN
54039	688	19	,	,	,
54039	688	20	a	a	DT
54039	688	21	blade	blade	NN
54039	688	22	of	of	IN
54039	688	23	mace	mace	NN
54039	688	24	,	,	,
54039	688	25	the	the	DT
54039	688	26	peel	peel	NN
54039	688	27	of	of	IN
54039	688	28	half	half	PDT
54039	688	29	a	a	DT
54039	688	30	lemon	lemon	NN
54039	688	31	grated	grate	VBN
54039	688	32	,	,	,
54039	688	33	salt	salt	NN
54039	688	34	to	to	IN
54039	688	35	taste	taste	NN
54039	688	36	;	;	:
54039	688	37	put	put	VBN
54039	688	38	in	in	IN
54039	688	39	your	-PRON-	PRP$
54039	688	40	beans	bean	NNS
54039	688	41	,	,	,
54039	688	42	and	and	CC
54039	688	43	let	let	VB
54039	688	44	them	-PRON-	PRP
54039	688	45	simmer	simmer	VB
54039	688	46	very	very	RB
54039	688	47	gently	gently	RB
54039	688	48	for	for	IN
54039	688	49	half	half	PDT
54039	688	50	an	an	DT
54039	688	51	hour	hour	NN
54039	688	52	,	,	,
54039	688	53	taking	take	VBG
54039	688	54	great	great	JJ
54039	688	55	care	care	NN
54039	688	56	they	-PRON-	PRP
54039	688	57	do	do	VBP
54039	688	58	not	not	RB
54039	688	59	burn	burn	VB
54039	688	60	.	.	.
54039	689	1	Serve	serve	VB
54039	689	2	with	with	IN
54039	689	3	a	a	DT
54039	689	4	separate	separate	JJ
54039	689	5	dish	dish	NN
54039	689	6	of	of	IN
54039	689	7	rice	rice	NN
54039	689	8	.	.	.
54039	690	1	8	8	LS
54039	690	2	.	.	.
54039	691	1	Haricot	Haricot	NNP
54039	691	2	Bean	Bean	NNP
54039	691	3	Pudding	Pudding	NNP
54039	691	4	.	.	.
54039	692	1	Get	get	VB
54039	692	2	one	one	CD
54039	692	3	pint	pint	NN
54039	692	4	of	of	IN
54039	692	5	dried	dry	VBN
54039	692	6	green	green	JJ
54039	692	7	haricots	haricot	NNS
54039	692	8	,	,	,
54039	692	9	boil	boil	VBP
54039	692	10	till	till	IN
54039	692	11	quite	quite	RB
54039	692	12	soft	soft	JJ
54039	692	13	;	;	:
54039	692	14	mash	mash	VB
54039	692	15	them	-PRON-	PRP
54039	692	16	up	up	RP
54039	692	17	thoroughly	thoroughly	RB
54039	692	18	with	with	IN
54039	692	19	a	a	DT
54039	692	20	fork	fork	NN
54039	692	21	.	.	.
54039	693	1	Add	add	VB
54039	693	2	three	three	CD
54039	693	3	ounces	ounce	NNS
54039	693	4	of	of	IN
54039	693	5	butter	butter	NN
54039	693	6	,	,	,
54039	693	7	pepper	pepper	NN
54039	693	8	and	and	CC
54039	693	9	salt	salt	NN
54039	693	10	to	to	IN
54039	693	11	taste	taste	NN
54039	693	12	,	,	,
54039	693	13	one	one	CD
54039	693	14	teaspoon	teaspoon	NN
54039	693	15	of	of	IN
54039	693	16	chopped	chop	VBN
54039	693	17	parsley	parsley	NN
54039	693	18	,	,	,
54039	693	19	one	one	CD
54039	693	20	teaspoon	teaspoon	NN
54039	693	21	of	of	IN
54039	693	22	chopped	chop	VBN
54039	693	23	onion	onion	NN
54039	693	24	;	;	:
54039	693	25	mix	mix	VB
54039	693	26	well	well	RB
54039	693	27	.	.	.
54039	694	1	Add	add	VB
54039	694	2	a	a	DT
54039	694	3	well	well	RB
54039	694	4	-	-	HYPH
54039	694	5	beaten	beat	VBN
54039	694	6	egg	egg	NN
54039	694	7	;	;	:
54039	694	8	well	well	RB
54039	694	9	butter	butter	VB
54039	694	10	a	a	DT
54039	694	11	plain	plain	JJ
54039	694	12	mould	mould	NN
54039	694	13	;	;	:
54039	694	14	put	put	VB
54039	694	15	the	the	DT
54039	694	16	mixture	mixture	NN
54039	694	17	in	in	IN
54039	694	18	and	and	CC
54039	694	19	steam	steam	VB
54039	694	20	for	for	IN
54039	694	21	one	one	CD
54039	694	22	hour	hour	NN
54039	694	23	.	.	.
54039	695	1	Turn	turn	VB
54039	695	2	out	out	RP
54039	695	3	on	on	IN
54039	695	4	to	to	IN
54039	695	5	a	a	DT
54039	695	6	dish	dish	NN
54039	695	7	,	,	,
54039	695	8	paper	paper	NN
54039	695	9	and	and	CC
54039	695	10	decorate	decorate	NN
54039	695	11	with	with	IN
54039	695	12	parsley	parsley	NN
54039	695	13	and	and	CC
54039	695	14	small	small	JJ
54039	695	15	sliced	sliced	JJ
54039	695	16	tomatoes	tomato	NNS
54039	695	17	.	.	.
54039	696	1	9	9	CD
54039	696	2	.	.	.
54039	697	1	Plain	Plain	NNP
54039	697	2	Boiled	Boiled	NNP
54039	697	3	Rice	Rice	NNP
54039	697	4	.	.	.
54039	698	1	In	in	IN
54039	698	2	boiling	boil	VBG
54039	698	3	rice	rice	NN
54039	698	4	as	as	IN
54039	698	5	it	-PRON-	PRP
54039	698	6	should	should	MD
54039	698	7	be	be	VB
54039	698	8	done	do	VBN
54039	698	9	,	,	,
54039	698	10	observe	observe	VB
54039	698	11	the	the	DT
54039	698	12	following	follow	VBG
54039	698	13	directions	direction	NNS
54039	698	14	,	,	,
54039	698	15	and	and	CC
54039	698	16	success	success	NN
54039	698	17	is	be	VBZ
54039	698	18	bound	bind	VBN
54039	698	19	to	to	IN
54039	698	20	follow:--(1	follow:--(1	NN
54039	698	21	)	)	-RRB-
54039	698	22	Use	use	VB
54039	698	23	the	the	DT
54039	698	24	best	good	JJS
54039	698	25	rice	rice	NN
54039	698	26	only	only	RB
54039	698	27	.	.	.
54039	699	1	(	(	-LRB-
54039	699	2	2	2	LS
54039	699	3	)	)	-RRB-
54039	699	4	Do	do	VB
54039	699	5	not	not	RB
54039	699	6	be	be	VB
54039	699	7	afraid	afraid	JJ
54039	699	8	of	of	IN
54039	699	9	plenty	plenty	NN
54039	699	10	of	of	IN
54039	699	11	water	water	NN
54039	699	12	,	,	,
54039	699	13	four	four	CD
54039	699	14	quarts	quart	NNS
54039	699	15	to	to	IN
54039	699	16	one	one	CD
54039	699	17	pound	pound	NN
54039	699	18	.	.	.
54039	700	1	(	(	-LRB-
54039	700	2	3	3	LS
54039	700	3	)	)	-RRB-
54039	700	4	Put	put	VB
54039	700	5	in	in	IN
54039	700	6	the	the	DT
54039	700	7	rice	rice	NN
54039	700	8	as	as	IN
54039	700	9	the	the	DT
54039	700	10	water	water	NN
54039	700	11	comes	come	VBZ
54039	700	12	to	to	IN
54039	700	13	the	the	DT
54039	700	14	boil	boil	NN
54039	700	15	,	,	,
54039	700	16	having	have	VBG
54039	700	17	put	put	VBN
54039	700	18	in	in	IN
54039	700	19	a	a	DT
54039	700	20	good	good	JJ
54039	700	21	teaspoon	teaspoon	NN
54039	700	22	of	of	IN
54039	700	23	salt	salt	NN
54039	700	24	before	before	IN
54039	700	25	you	-PRON-	PRP
54039	700	26	add	add	VBP
54039	700	27	the	the	DT
54039	700	28	rice	rice	NN
54039	700	29	.	.	.
54039	701	1	(	(	-LRB-
54039	701	2	4	4	LS
54039	701	3	)	)	-RRB-
54039	701	4	Watch	watch	VB
54039	701	5	carefully	carefully	RB
54039	701	6	the	the	DT
54039	701	7	_	_	NNP
54039	701	8	moment	moment	NN
54039	701	9	_	_	NNP
54039	701	10	the	the	DT
54039	701	11	rice	rice	NN
54039	701	12	is	be	VBZ
54039	701	13	soft	soft	JJ
54039	701	14	,	,	,
54039	701	15	drain	drain	VB
54039	701	16	_	_	NNP
54039	701	17	at	at	IN
54039	701	18	once	once	RB
54039	701	19	_	_	NNP
54039	701	20	and	and	CC
54039	701	21	set	set	VBN
54039	701	22	before	before	IN
54039	701	23	the	the	DT
54039	701	24	fire	fire	NN
54039	701	25	to	to	TO
54039	701	26	steam	steam	VB
54039	701	27	for	for	IN
54039	701	28	about	about	RB
54039	701	29	half	half	PDT
54039	701	30	an	an	DT
54039	701	31	hour	hour	NN
54039	701	32	or	or	CC
54039	701	33	more	more	JJR
54039	701	34	;	;	:
54039	701	35	by	by	IN
54039	701	36	this	this	DT
54039	701	37	means	mean	VBZ
54039	701	38	your	-PRON-	PRP$
54039	701	39	rice	rice	NN
54039	701	40	will	will	MD
54039	701	41	be	be	VB
54039	701	42	grain	grain	NN
54039	701	43	from	from	IN
54039	701	44	grain	grain	NN
54039	701	45	separate	separate	JJ
54039	701	46	,	,	,
54039	701	47	and	and	CC
54039	701	48	look	look	VB
54039	701	49	most	most	RBS
54039	701	50	appetising	appetising	JJ
54039	701	51	.	.	.
54039	702	1	These	these	DT
54039	702	2	remarks	remark	NNS
54039	702	3	apply	apply	VBP
54039	702	4	to	to	IN
54039	702	5	the	the	DT
54039	702	6	cooking	cooking	NN
54039	702	7	of	of	IN
54039	702	8	rice	rice	NN
54039	702	9	in	in	IN
54039	702	10	every	every	DT
54039	702	11	form	form	NN
54039	702	12	,	,	,
54039	702	13	when	when	WRB
54039	702	14	it	-PRON-	PRP
54039	702	15	is	be	VBZ
54039	702	16	required	require	VBN
54039	702	17	dry	dry	JJ
54039	702	18	,	,	,
54039	702	19	and	and	CC
54039	702	20	to	to	TO
54039	702	21	eat	eat	VB
54039	702	22	with	with	IN
54039	702	23	savouries	savoury	NNS
54039	702	24	.	.	.
54039	703	1	10	10	CD
54039	703	2	.	.	.
54039	704	1	Yellow	Yellow	NNP
54039	704	2	Rice	Rice	NNP
54039	704	3	.	.	.
54039	705	1	Never	never	RB
54039	705	2	throw	throw	VB
54039	705	3	away	away	RB
54039	705	4	the	the	DT
54039	705	5	water	water	NN
54039	705	6	in	in	IN
54039	705	7	which	which	WDT
54039	705	8	kedgrees	kedgrees	NNP
54039	705	9	or	or	CC
54039	705	10	yellow	yellow	JJ
54039	705	11	rice	rice	NN
54039	705	12	have	have	VBP
54039	705	13	been	be	VBN
54039	705	14	boiled	boil	VBN
54039	705	15	.	.	.
54039	706	1	They	-PRON-	PRP
54039	706	2	make	make	VBP
54039	706	3	delicious	delicious	JJ
54039	706	4	soups	soup	NNS
54039	706	5	on	on	IN
54039	706	6	meat	meat	NN
54039	706	7	days	day	NNS
54039	706	8	,	,	,
54039	706	9	with	with	IN
54039	706	10	the	the	DT
54039	706	11	addition	addition	NN
54039	706	12	of	of	IN
54039	706	13	a	a	DT
54039	706	14	little	little	JJ
54039	706	15	Armour	Armour	NNP
54039	706	16	's	's	POS
54039	706	17	Beef	Beef	NNP
54039	706	18	Extract	Extract	NNP
54039	706	19	,	,	,
54039	706	20	as	as	IN
54039	706	21	the	the	DT
54039	706	22	stock	stock	NN
54039	706	23	is	be	VBZ
54039	706	24	already	already	RB
54039	706	25	flavoured	flavour	VBN
54039	706	26	and	and	CC
54039	706	27	thickened	thicken	VBN
54039	706	28	;	;	:
54039	706	29	or	or	CC
54039	706	30	it	-PRON-	PRP
54039	706	31	will	will	MD
54039	706	32	make	make	VB
54039	706	33	a	a	DT
54039	706	34	delicious	delicious	JJ
54039	706	35	mullagatawny	mullagatawny	JJ
54039	706	36	soup	soup	NN
54039	706	37	with	with	IN
54039	706	38	the	the	DT
54039	706	39	addition	addition	NN
54039	706	40	of	of	IN
54039	706	41	currie	currie	NNP
54039	706	42	powder	powder	NN
54039	706	43	,	,	,
54039	706	44	and	and	CC
54039	706	45	made	make	VBN
54039	706	46	according	accord	VBG
54039	706	47	to	to	IN
54039	706	48	recipe	recipe	NN
54039	706	49	No	no	UH
54039	706	50	.	.	.
54039	707	1	9	9	LS
54039	707	2	(	(	-LRB-
54039	707	3	Soups	Soups	NNP
54039	707	4	)	)	-RRB-
54039	707	5	,	,	,
54039	707	6	without	without	IN
54039	707	7	the	the	DT
54039	707	8	herrings	herring	NNS
54039	707	9	,	,	,
54039	707	10	and	and	CC
54039	707	11	using	use	VBG
54039	707	12	the	the	DT
54039	707	13	liquor	liquor	NN
54039	707	14	instead	instead	RB
54039	707	15	.	.	.
54039	708	1	This	this	DT
54039	708	2	applies	apply	VBZ
54039	708	3	equally	equally	RB
54039	708	4	to	to	IN
54039	708	5	the	the	DT
54039	708	6	water	water	NN
54039	708	7	in	in	IN
54039	708	8	which	which	WDT
54039	708	9	haricot	haricot	NN
54039	708	10	beans	bean	NNS
54039	708	11	and	and	CC
54039	708	12	peas	pea	NNS
54039	708	13	have	have	VBP
54039	708	14	been	be	VBN
54039	708	15	boiled	boil	VBN
54039	708	16	.	.	.
54039	709	1	It	-PRON-	PRP
54039	709	2	always	always	RB
54039	709	3	makes	make	VBZ
54039	709	4	good	good	JJ
54039	709	5	stock	stock	NN
54039	709	6	for	for	IN
54039	709	7	soup	soup	NN
54039	709	8	.	.	.
54039	710	1	Boil	Boil	NNP
54039	710	2	in	in	IN
54039	710	3	the	the	DT
54039	710	4	water	water	NN
54039	710	5	you	-PRON-	PRP
54039	710	6	put	put	VBP
54039	710	7	on	on	RP
54039	710	8	for	for	IN
54039	710	9	your	-PRON-	PRP$
54039	710	10	rice	rice	NN
54039	710	11	one	one	CD
54039	710	12	large	large	JJ
54039	710	13	onion	onion	NN
54039	710	14	whole	whole	NN
54039	710	15	,	,	,
54039	710	16	three	three	CD
54039	710	17	beads	bead	NNS
54039	710	18	of	of	IN
54039	710	19	garlic	garlic	NN
54039	710	20	whole	whole	NN
54039	710	21	,	,	,
54039	710	22	twenty	twenty	CD
54039	710	23	-	-	HYPH
54039	710	24	four	four	CD
54039	710	25	cloves	clove	NNS
54039	710	26	,	,	,
54039	710	27	the	the	DT
54039	710	28	seeds	seed	NNS
54039	710	29	of	of	IN
54039	710	30	twelve	twelve	CD
54039	710	31	cardamoms	cardamom	NNS
54039	710	32	,	,	,
54039	710	33	three	three	CD
54039	710	34	bay	bay	NN
54039	710	35	-	-	HYPH
54039	710	36	leaves	leave	NNS
54039	710	37	,	,	,
54039	710	38	two	two	CD
54039	710	39	sticks	stick	NNS
54039	710	40	of	of	IN
54039	710	41	cinnamon	cinnamon	NN
54039	710	42	,	,	,
54039	710	43	two	two	CD
54039	710	44	blades	blade	NNS
54039	710	45	of	of	IN
54039	710	46	mace	mace	NN
54039	710	47	,	,	,
54039	710	48	and	and	CC
54039	710	49	a	a	DT
54039	710	50	pennyworth	pennyworth	NN
54039	710	51	of	of	IN
54039	710	52	saffron	saffron	NN
54039	710	53	,	,	,
54039	710	54	one	one	CD
54039	710	55	heaped	heap	VBN
54039	710	56	up	up	RP
54039	710	57	teaspoon	teaspoon	NN
54039	710	58	of	of	IN
54039	710	59	salt	salt	NN
54039	710	60	.	.	.
54039	711	1	Let	let	VB
54039	711	2	these	these	DT
54039	711	3	come	come	VB
54039	711	4	to	to	IN
54039	711	5	the	the	DT
54039	711	6	boil	boil	NN
54039	711	7	,	,	,
54039	711	8	and	and	CC
54039	711	9	then	then	RB
54039	711	10	add	add	VB
54039	711	11	one	one	CD
54039	711	12	pound	pound	NN
54039	711	13	of	of	IN
54039	711	14	the	the	DT
54039	711	15	best	good	JJS
54039	711	16	rice	rice	NN
54039	711	17	.	.	.
54039	712	1	Watch	watch	VB
54039	712	2	carefully	carefully	RB
54039	712	3	.	.	.
54039	713	1	Taste	taste	VB
54039	713	2	it	-PRON-	PRP
54039	713	3	from	from	IN
54039	713	4	time	time	NN
54039	713	5	to	to	IN
54039	713	6	time	time	NN
54039	713	7	.	.	.
54039	714	1	The	the	DT
54039	714	2	moment	moment	NN
54039	714	3	the	the	DT
54039	714	4	rice	rice	NN
54039	714	5	is	be	VBZ
54039	714	6	soft	soft	JJ
54039	714	7	drain	drain	NN
54039	714	8	at	at	IN
54039	714	9	once	once	RB
54039	714	10	,	,	,
54039	714	11	and	and	CC
54039	714	12	set	set	VBN
54039	714	13	before	before	IN
54039	714	14	the	the	DT
54039	714	15	fire	fire	NN
54039	714	16	to	to	TO
54039	714	17	steam	steam	VB
54039	714	18	.	.	.
54039	715	1	Before	before	IN
54039	715	2	serving	serve	VBG
54039	715	3	remove	remove	VB
54039	715	4	the	the	DT
54039	715	5	onion	onion	NN
54039	715	6	,	,	,
54039	715	7	garlic	garlic	NN
54039	715	8	,	,	,
54039	715	9	bay	bay	NN
54039	715	10	-	-	HYPH
54039	715	11	leaves	leave	NNS
54039	715	12	,	,	,
54039	715	13	cinnamon	cinnamon	NN
54039	715	14	,	,	,
54039	715	15	and	and	CC
54039	715	16	mace	mace	NN
54039	715	17	,	,	,
54039	715	18	but	but	CC
54039	715	19	_	_	NNP
54039	715	20	not	not	RB
54039	715	21	_	_	IN
54039	715	22	the	the	DT
54039	715	23	cloves	clove	NNS
54039	715	24	and	and	CC
54039	715	25	cardamoms	cardamom	NNS
54039	715	26	.	.	.
54039	716	1	Decorate	decorate	NN
54039	716	2	with	with	IN
54039	716	3	onions	onion	NNS
54039	716	4	fried	fry	VBN
54039	716	5	crisp	crisp	JJ
54039	716	6	and	and	CC
54039	716	7	brown	brown	NNP
54039	716	8	,	,	,
54039	716	9	sultanas	sultanas	NNP
54039	716	10	fried	fried	NNP
54039	716	11	,	,	,
54039	716	12	and	and	CC
54039	716	13	almonds	almond	VBZ
54039	716	14	blanched	blanch	VBN
54039	716	15	and	and	CC
54039	716	16	fried	fry	VBN
54039	716	17	.	.	.
54039	717	1	This	this	DT
54039	717	2	is	be	VBZ
54039	717	3	very	very	RB
54039	717	4	nice	nice	JJ
54039	717	5	.	.	.
54039	718	1	11	11	CD
54039	718	2	.	.	.
54039	719	1	Kedgree	Kedgree	NNP
54039	719	2	.	.	.
54039	720	1	Put	put	VB
54039	720	2	on	on	RP
54039	720	3	some	some	DT
54039	720	4	water	water	NN
54039	720	5	with	with	IN
54039	720	6	all	all	PDT
54039	720	7	the	the	DT
54039	720	8	flavourings	flavouring	NNS
54039	720	9	of	of	IN
54039	720	10	the	the	DT
54039	720	11	previous	previous	JJ
54039	720	12	recipe	recipe	NN
54039	720	13	,	,	,
54039	720	14	omit	omit	VB
54039	720	15	the	the	DT
54039	720	16	saffron	saffron	NN
54039	720	17	.	.	.
54039	721	1	When	when	WRB
54039	721	2	it	-PRON-	PRP
54039	721	3	comes	come	VBZ
54039	721	4	to	to	IN
54039	721	5	the	the	DT
54039	721	6	boil	boil	NN
54039	721	7	add	add	VB
54039	721	8	half	half	PDT
54039	721	9	a	a	DT
54039	721	10	pound	pound	NN
54039	721	11	of	of	IN
54039	721	12	pink	pink	JJ
54039	721	13	lentils	lentil	NNS
54039	721	14	that	that	WDT
54039	721	15	have	have	VBP
54039	721	16	been	be	VBN
54039	721	17	well	well	RB
54039	721	18	washed	wash	VBN
54039	721	19	.	.	.
54039	722	1	When	when	WRB
54039	722	2	these	these	DT
54039	722	3	change	change	VBP
54039	722	4	colour	colour	NN
54039	722	5	and	and	CC
54039	722	6	get	get	VB
54039	722	7	yellow	yellow	JJ
54039	722	8	,	,	,
54039	722	9	which	which	WDT
54039	722	10	will	will	MD
54039	722	11	take	take	VB
54039	722	12	about	about	RB
54039	722	13	five	five	CD
54039	722	14	minutes	minute	NNS
54039	722	15	,	,	,
54039	722	16	add	add	VB
54039	722	17	half	half	PDT
54039	722	18	a	a	DT
54039	722	19	pound	pound	NN
54039	722	20	of	of	IN
54039	722	21	best	good	JJS
54039	722	22	rice	rice	NN
54039	722	23	;	;	:
54039	722	24	stir	stir	VB
54039	722	25	well	well	RB
54039	722	26	,	,	,
54039	722	27	and	and	CC
54039	722	28	watch	watch	VB
54039	722	29	carefully	carefully	RB
54039	722	30	.	.	.
54039	723	1	The	the	DT
54039	723	2	moment	moment	NN
54039	723	3	the	the	DT
54039	723	4	rice	rice	NN
54039	723	5	is	be	VBZ
54039	723	6	done	do	VBN
54039	723	7	enough	enough	JJ
54039	723	8	drain	drain	NN
54039	723	9	at	at	IN
54039	723	10	once	once	RB
54039	723	11	,	,	,
54039	723	12	and	and	CC
54039	723	13	set	set	VBN
54039	723	14	before	before	IN
54039	723	15	the	the	DT
54039	723	16	fire	fire	NN
54039	723	17	to	to	TO
54039	723	18	steam	steam	VB
54039	723	19	.	.	.
54039	724	1	Remove	remove	VB
54039	724	2	the	the	DT
54039	724	3	spices	spice	NNS
54039	724	4	,	,	,
54039	724	5	etc	etc	FW
54039	724	6	.	.	FW
54039	724	7	,	,	,
54039	724	8	as	as	IN
54039	724	9	before	before	RB
54039	724	10	,	,	,
54039	724	11	and	and	CC
54039	724	12	decorate	decorate	VB
54039	724	13	in	in	IN
54039	724	14	the	the	DT
54039	724	15	same	same	JJ
54039	724	16	way	way	NN
54039	724	17	.	.	.
54039	725	1	12	12	CD
54039	725	2	.	.	.
54039	726	1	Another	another	DT
54039	726	2	Kedgree	Kedgree	NNP
54039	726	3	.	.	.
54039	727	1	Do	do	VBP
54039	727	2	some	some	DT
54039	727	3	rice	rice	NN
54039	727	4	as	as	IN
54039	727	5	yellow	yellow	JJ
54039	727	6	rice	rice	NN
54039	727	7	recipe	recipe	NN
54039	727	8	.	.	.
54039	728	1	Add	add	VB
54039	728	2	to	to	IN
54039	728	3	it	-PRON-	PRP
54039	728	4	some	some	DT
54039	728	5	flaked	flake	VBD
54039	728	6	smoked	smoke	VBN
54039	728	7	haddock	haddock	NN
54039	728	8	,	,	,
54039	728	9	and	and	CC
54039	728	10	one	one	CD
54039	728	11	teaspoon	teaspoon	NN
54039	728	12	of	of	IN
54039	728	13	herbs	herb	NNS
54039	728	14	as	as	IN
54039	728	15	for	for	IN
54039	728	16	veal	veal	NN
54039	728	17	stuffing	stuffing	NN
54039	728	18	,	,	,
54039	728	19	and	and	CC
54039	728	20	two	two	CD
54039	728	21	ounces	ounce	NNS
54039	728	22	of	of	IN
54039	728	23	butter	butter	NN
54039	728	24	.	.	.
54039	729	1	Mix	mix	VB
54039	729	2	well	well	RB
54039	729	3	loosely	loosely	RB
54039	729	4	with	with	IN
54039	729	5	a	a	DT
54039	729	6	fork	fork	NN
54039	729	7	.	.	.
54039	730	1	Serve	serve	VB
54039	730	2	hot	hot	JJ
54039	730	3	,	,	,
54039	730	4	and	and	CC
54039	730	5	decorate	decorate	VB
54039	730	6	with	with	IN
54039	730	7	hard	hard	RB
54039	730	8	-	-	HYPH
54039	730	9	boiled	boil	VBN
54039	730	10	eggs	egg	NNS
54039	730	11	cut	cut	VBN
54039	730	12	in	in	IN
54039	730	13	quarters	quarter	NNS
54039	730	14	,	,	,
54039	730	15	and	and	CC
54039	730	16	onions	onion	NNS
54039	730	17	fried	fry	VBD
54039	730	18	crisp	crisp	JJ
54039	730	19	and	and	CC
54039	730	20	brown	brown	JJ
54039	730	21	.	.	.
54039	731	1	13	13	CD
54039	731	2	.	.	.
54039	732	1	Another	another	DT
54039	732	2	Kedgree	Kedgree	NNP
54039	732	3	.	.	.
54039	733	1	The	the	DT
54039	733	2	same	same	JJ
54039	733	3	as	as	IN
54039	733	4	No	no	UH
54039	733	5	.	.	.
54039	734	1	11	11	CD
54039	734	2	.	.	.
54039	735	1	Add	add	VB
54039	735	2	to	to	IN
54039	735	3	it	-PRON-	PRP
54039	735	4	four	four	CD
54039	735	5	hard	hard	RB
54039	735	6	-	-	HYPH
54039	735	7	boiled	boil	VBN
54039	735	8	eggs	egg	NNS
54039	735	9	chopped	chop	VBN
54039	735	10	fine	fine	JJ
54039	735	11	,	,	,
54039	735	12	two	two	CD
54039	735	13	ounces	ounce	NNS
54039	735	14	of	of	IN
54039	735	15	butter	butter	NN
54039	735	16	.	.	.
54039	736	1	Mix	mix	VB
54039	736	2	well	well	RB
54039	736	3	lightly	lightly	RB
54039	736	4	with	with	IN
54039	736	5	a	a	DT
54039	736	6	fork	fork	NN
54039	736	7	,	,	,
54039	736	8	and	and	CC
54039	736	9	serve	serve	VB
54039	736	10	,	,	,
54039	736	11	decorated	decorate	VBN
54039	736	12	in	in	IN
54039	736	13	the	the	DT
54039	736	14	usual	usual	JJ
54039	736	15	way	way	NN
54039	736	16	with	with	IN
54039	736	17	fried	fried	JJ
54039	736	18	onions	onion	NNS
54039	736	19	brown	brown	JJ
54039	736	20	and	and	CC
54039	736	21	crisp	crisp	JJ
54039	736	22	and	and	CC
54039	736	23	fried	fried	JJ
54039	736	24	almonds	almond	NNS
54039	736	25	.	.	.
54039	737	1	14	14	CD
54039	737	2	.	.	.
54039	738	1	Tomato	Tomato	NNP
54039	738	2	Rice	Rice	NNP
54039	738	3	.	.	.
54039	739	1	Cut	cut	VB
54039	739	2	up	up	RP
54039	739	3	an	an	DT
54039	739	4	onion	onion	NN
54039	739	5	into	into	IN
54039	739	6	thin	thin	JJ
54039	739	7	rings	ring	NNS
54039	739	8	,	,	,
54039	739	9	chop	chop	VB
54039	739	10	two	two	CD
54039	739	11	beads	bead	NNS
54039	739	12	of	of	IN
54039	739	13	garlic	garlic	NN
54039	739	14	,	,	,
54039	739	15	also	also	RB
54039	739	16	two	two	CD
54039	739	17	bay	bay	NN
54039	739	18	-	-	HYPH
54039	739	19	leaves	leave	NNS
54039	739	20	;	;	:
54039	739	21	fry	fry	VB
54039	739	22	this	this	DT
54039	739	23	in	in	IN
54039	739	24	three	three	CD
54039	739	25	ounces	ounce	NNS
54039	739	26	of	of	IN
54039	739	27	butter	butter	NN
54039	739	28	with	with	IN
54039	739	29	twenty	twenty	CD
54039	739	30	-	-	HYPH
54039	739	31	four	four	CD
54039	739	32	cloves	clove	NNS
54039	739	33	a	a	DT
54039	739	34	nice	nice	JJ
54039	739	35	pale	pale	JJ
54039	739	36	yellow	yellow	NN
54039	739	37	.	.	.
54039	740	1	Now	now	RB
54039	740	2	add	add	VB
54039	740	3	one	one	CD
54039	740	4	cup	cup	NN
54039	740	5	of	of	IN
54039	740	6	tomato	tomato	NNP
54039	740	7	pulp	pulp	NN
54039	740	8	,	,	,
54039	740	9	salt	salt	NN
54039	740	10	and	and	CC
54039	740	11	Nepaul	Nepaul	NNP
54039	740	12	pepper	pepper	NN
54039	740	13	to	to	TO
54039	740	14	taste	taste	NN
54039	740	15	,	,	,
54039	740	16	a	a	DT
54039	740	17	few	few	JJ
54039	740	18	drops	drop	NNS
54039	740	19	of	of	IN
54039	740	20	tarragon	tarragon	NNP
54039	740	21	vinegar	vinegar	NNP
54039	740	22	.	.	.
54039	741	1	Stir	stir	VB
54039	741	2	well	well	RB
54039	741	3	;	;	:
54039	741	4	let	let	VB
54039	741	5	it	-PRON-	PRP
54039	741	6	simmer	simmer	VB
54039	741	7	for	for	IN
54039	741	8	about	about	RB
54039	741	9	twenty	twenty	CD
54039	741	10	minutes	minute	NNS
54039	741	11	;	;	:
54039	741	12	strain	strain	VB
54039	741	13	,	,	,
54039	741	14	and	and	CC
54039	741	15	pour	pour	VB
54039	741	16	the	the	DT
54039	741	17	sauce	sauce	NN
54039	741	18	over	over	IN
54039	741	19	some	some	DT
54039	741	20	cold	cold	JJ
54039	741	21	rice	rice	NN
54039	741	22	you	-PRON-	PRP
54039	741	23	may	may	MD
54039	741	24	have	have	VB
54039	741	25	by	by	IN
54039	741	26	you	-PRON-	PRP
54039	741	27	;	;	:
54039	741	28	cover	cover	VB
54039	741	29	up	up	RP
54039	741	30	,	,	,
54039	741	31	and	and	CC
54039	741	32	warm	warm	VB
54039	741	33	thoroughly	thoroughly	RB
54039	741	34	through	through	RB
54039	741	35	.	.	.
54039	742	1	Serve	serve	VB
54039	742	2	decorated	decorate	VBN
54039	742	3	with	with	IN
54039	742	4	bright	bright	JJ
54039	742	5	West	west	JJ
54039	742	6	Indian	indian	JJ
54039	742	7	pickles	pickle	NNS
54039	742	8	.	.	.
54039	743	1	15	15	CD
54039	743	2	.	.	.
54039	744	1	Cheese	Cheese	NNP
54039	744	2	Pillau	Pillau	NNP
54039	744	3	.	.	.
54039	745	1	Boil	boil	VB
54039	745	2	some	some	DT
54039	745	3	rice	rice	NN
54039	745	4	,	,	,
54039	745	5	with	with	IN
54039	745	6	all	all	PDT
54039	745	7	the	the	DT
54039	745	8	flavouring	flavouring	NN
54039	745	9	as	as	IN
54039	745	10	for	for	IN
54039	745	11	"	"	``
54039	745	12	yellow	yellow	JJ
54039	745	13	rice	rice	NN
54039	745	14	.	.	.
54039	745	15	"	"	''
54039	746	1	Remove	remove	VB
54039	746	2	the	the	DT
54039	746	3	spices	spice	NNS
54039	746	4	,	,	,
54039	746	5	etc	etc	FW
54039	746	6	.	.	.
54039	747	1	Add	add	VB
54039	747	2	two	two	CD
54039	747	3	ounces	ounce	NNS
54039	747	4	of	of	IN
54039	747	5	butter	butter	NN
54039	747	6	and	and	CC
54039	747	7	three	three	CD
54039	747	8	ounces	ounce	NNS
54039	747	9	of	of	IN
54039	747	10	grated	grate	VBN
54039	747	11	Parmesan	Parmesan	NNP
54039	747	12	cheese	cheese	NN
54039	747	13	,	,	,
54039	747	14	Nepaul	Nepaul	NNP
54039	747	15	pepper	pepper	NN
54039	747	16	and	and	CC
54039	747	17	salt	salt	NN
54039	747	18	to	to	IN
54039	747	19	taste	taste	NN
54039	747	20	.	.	.
54039	748	1	Mix	mix	VB
54039	748	2	all	all	DT
54039	748	3	lightly	lightly	RB
54039	748	4	with	with	IN
54039	748	5	a	a	DT
54039	748	6	fork	fork	NN
54039	748	7	.	.	.
54039	749	1	Dish	Dish	NNP
54039	749	2	garnished	garnish	VBD
54039	749	3	with	with	IN
54039	749	4	watercress	watercress	NN
54039	749	5	.	.	.
54039	750	1	16	16	CD
54039	750	2	.	.	.
54039	751	1	Rice	Rice	NNP
54039	751	2	Savoury	Savoury	NNP
54039	751	3	.	.	.
54039	752	1	Any	any	DT
54039	752	2	cold	cold	JJ
54039	752	3	rice	rice	NN
54039	752	4	you	-PRON-	PRP
54039	752	5	may	may	MD
54039	752	6	have	have	VB
54039	752	7	by	by	IN
54039	752	8	you	-PRON-	PRP
54039	752	9	may	may	MD
54039	752	10	do	do	VB
54039	752	11	for	for	IN
54039	752	12	this	this	DT
54039	752	13	dish	dish	NN
54039	752	14	.	.	.
54039	753	1	Well	well	UH
54039	753	2	beat	beat	VB
54039	753	3	up	up	RP
54039	753	4	two	two	CD
54039	753	5	eggs	egg	NNS
54039	753	6	with	with	IN
54039	753	7	a	a	DT
54039	753	8	little	little	JJ
54039	753	9	milk	milk	NN
54039	753	10	;	;	:
54039	753	11	mix	mix	VB
54039	753	12	with	with	IN
54039	753	13	one	one	CD
54039	753	14	small	small	JJ
54039	753	15	onion	onion	NN
54039	753	16	chopped	chop	VBN
54039	753	17	,	,	,
54039	753	18	one	one	CD
54039	753	19	small	small	JJ
54039	753	20	bead	bead	NN
54039	753	21	of	of	IN
54039	753	22	garlic	garlic	NN
54039	753	23	,	,	,
54039	753	24	one	one	CD
54039	753	25	teaspoon	teaspoon	NN
54039	753	26	of	of	IN
54039	753	27	chopped	chop	VBN
54039	753	28	parsley	parsley	NN
54039	753	29	,	,	,
54039	753	30	one	one	CD
54039	753	31	teaspoon	teaspoon	NN
54039	753	32	mixed	mix	VBN
54039	753	33	of	of	IN
54039	753	34	lemon	lemon	NN
54039	753	35	thyme	thyme	NNS
54039	753	36	,	,	,
54039	753	37	tarragon	tarragon	NNP
54039	753	38	and	and	CC
54039	753	39	chervil	chervil	NN
54039	753	40	,	,	,
54039	753	41	Nepaul	Nepaul	NNP
54039	753	42	pepper	pepper	NN
54039	753	43	and	and	CC
54039	753	44	salt	salt	NN
54039	753	45	to	to	IN
54039	753	46	taste	taste	NN
54039	753	47	.	.	.
54039	754	1	Mix	mix	VB
54039	754	2	all	all	DT
54039	754	3	well	well	RB
54039	754	4	together	together	RB
54039	754	5	.	.	.
54039	755	1	Put	put	VB
54039	755	2	it	-PRON-	PRP
54039	755	3	into	into	IN
54039	755	4	a	a	DT
54039	755	5	plain	plain	JJ
54039	755	6	mould	mould	NN
54039	755	7	well	well	RB
54039	755	8	buttered	butter	VBD
54039	755	9	;	;	:
54039	755	10	put	put	VB
54039	755	11	it	-PRON-	PRP
54039	755	12	in	in	IN
54039	755	13	the	the	DT
54039	755	14	oven	oven	NN
54039	755	15	till	till	IN
54039	755	16	well	well	RB
54039	755	17	set	set	VBN
54039	755	18	.	.	.
54039	756	1	Turn	turn	VB
54039	756	2	out	out	RP
54039	756	3	on	on	IN
54039	756	4	to	to	IN
54039	756	5	a	a	DT
54039	756	6	paper	paper	NN
54039	756	7	.	.	.
54039	757	1	Garnish	garnish	VB
54039	757	2	with	with	IN
54039	757	3	tufts	tuft	NNS
54039	757	4	of	of	IN
54039	757	5	parsley	parsley	NN
54039	757	6	and	and	CC
54039	757	7	small	small	JJ
54039	757	8	red	red	JJ
54039	757	9	tomatoes	tomato	NNS
54039	757	10	.	.	.
54039	758	1	N.B.--Rice	N.B.--Rice	NNP
54039	758	2	can	can	MD
54039	758	3	be	be	VB
54039	758	4	cooked	cook	VBN
54039	758	5	any	any	DT
54039	758	6	colour	colour	NN
54039	758	7	,	,	,
54039	758	8	by	by	IN
54039	758	9	simply	simply	RB
54039	758	10	adding	add	VBG
54039	758	11	a	a	DT
54039	758	12	harmless	harmless	JJ
54039	758	13	vegetable	vegetable	NN
54039	758	14	colouring	colour	VBG
54039	758	15	to	to	IN
54039	758	16	the	the	DT
54039	758	17	water	water	NN
54039	758	18	in	in	IN
54039	758	19	which	which	WDT
54039	758	20	it	-PRON-	PRP
54039	758	21	is	be	VBZ
54039	758	22	boiled	boil	VBN
54039	758	23	,	,	,
54039	758	24	and	and	CC
54039	758	25	thus	thus	RB
54039	758	26	it	-PRON-	PRP
54039	758	27	looks	look	VBZ
54039	758	28	very	very	RB
54039	758	29	pretty	pretty	RB
54039	758	30	served	serve	VBN
54039	758	31	with	with	IN
54039	758	32	stewed	stew	VBN
54039	758	33	fruits	fruit	NNS
54039	758	34	,	,	,
54039	758	35	etc	etc	FW
54039	758	36	.	.	FW
54039	758	37	,	,	,
54039	758	38	as	as	IN
54039	758	39	it	-PRON-	PRP
54039	758	40	makes	make	VBZ
54039	758	41	the	the	DT
54039	758	42	simplest	simple	JJS
54039	758	43	thing	thing	NN
54039	758	44	look	look	VBP
54039	758	45	appetising	appetising	JJ
54039	758	46	and	and	CC
54039	758	47	nice	nice	JJ
54039	758	48	.	.	.
54039	759	1	Any	any	DT
54039	759	2	cook	cook	NN
54039	759	3	with	with	IN
54039	759	4	very	very	RB
54039	759	5	little	little	JJ
54039	759	6	ingenuity	ingenuity	NN
54039	759	7	could	could	MD
54039	759	8	turn	turn	VB
54039	759	9	out	out	RP
54039	759	10	any	any	DT
54039	759	11	number	number	NN
54039	759	12	of	of	IN
54039	759	13	pretty	pretty	JJ
54039	759	14	and	and	CC
54039	759	15	tasty	tasty	JJ
54039	759	16	dishes	dish	NNS
54039	759	17	of	of	IN
54039	759	18	rice	rice	NN
54039	759	19	alone	alone	RB
54039	759	20	;	;	:
54039	759	21	it	-PRON-	PRP
54039	759	22	has	have	VBZ
54039	759	23	the	the	DT
54039	759	24	advantage	advantage	NN
54039	759	25	of	of	IN
54039	759	26	being	be	VBG
54039	759	27	nutritious	nutritious	JJ
54039	759	28	and	and	CC
54039	759	29	digestible	digestible	JJ
54039	759	30	,	,	,
54039	759	31	and	and	CC
54039	759	32	is	be	VBZ
54039	759	33	about	about	IN
54039	759	34	the	the	DT
54039	759	35	most	most	RBS
54039	759	36	economical	economical	JJ
54039	759	37	thing	thing	NN
54039	759	38	there	there	EX
54039	759	39	is	be	VBZ
54039	759	40	in	in	IN
54039	759	41	the	the	DT
54039	759	42	market	market	NN
54039	759	43	.	.	.
54039	760	1	17	17	CD
54039	760	2	.	.	.
54039	761	1	Macaroni	Macaroni	NNP
54039	761	2	Savoury	Savoury	NNP
54039	761	3	.	.	.
54039	762	1	Boil	boil	VB
54039	762	2	as	as	RB
54039	762	3	much	much	JJ
54039	762	4	macaroni	macaroni	JJ
54039	762	5	as	as	IN
54039	762	6	you	-PRON-	PRP
54039	762	7	require	require	VBP
54039	762	8	,	,	,
54039	762	9	in	in	IN
54039	762	10	salt	salt	NN
54039	762	11	and	and	CC
54039	762	12	water	water	NN
54039	762	13	.	.	.
54039	763	1	When	when	WRB
54039	763	2	tender	tender	NN
54039	763	3	,	,	,
54039	763	4	drain	drain	VBP
54039	763	5	,	,	,
54039	763	6	and	and	CC
54039	763	7	put	put	VBD
54039	763	8	it	-PRON-	PRP
54039	763	9	aside	aside	RB
54039	763	10	.	.	.
54039	764	1	Cut	cut	VB
54039	764	2	up	up	RP
54039	764	3	an	an	DT
54039	764	4	onion	onion	NN
54039	764	5	into	into	IN
54039	764	6	very	very	RB
54039	764	7	thin	thin	JJ
54039	764	8	rings	ring	NNS
54039	764	9	,	,	,
54039	764	10	chop	chop	VB
54039	764	11	two	two	CD
54039	764	12	beads	bead	NNS
54039	764	13	of	of	IN
54039	764	14	garlic	garlic	JJ
54039	764	15	small	small	JJ
54039	764	16	,	,	,
54039	764	17	fry	fry	VBP
54039	764	18	in	in	IN
54039	764	19	three	three	CD
54039	764	20	ounces	ounce	NNS
54039	764	21	of	of	IN
54039	764	22	butter	butter	NN
54039	764	23	with	with	IN
54039	764	24	twenty	twenty	CD
54039	764	25	-	-	HYPH
54039	764	26	four	four	CD
54039	764	27	cloves	clove	NNS
54039	764	28	a	a	DT
54039	764	29	pale	pale	JJ
54039	764	30	yellow	yellow	NN
54039	764	31	,	,	,
54039	764	32	then	then	RB
54039	764	33	add	add	VB
54039	764	34	one	one	CD
54039	764	35	cup	cup	NN
54039	764	36	of	of	IN
54039	764	37	tomato	tomato	NNP
54039	764	38	pulp	pulp	NN
54039	764	39	;	;	:
54039	764	40	stir	stir	VB
54039	764	41	well	well	RB
54039	764	42	;	;	:
54039	764	43	the	the	DT
54039	764	44	grated	grate	VBN
54039	764	45	rind	rind	NN
54039	764	46	of	of	IN
54039	764	47	half	half	PDT
54039	764	48	a	a	DT
54039	764	49	lemon	lemon	NN
54039	764	50	,	,	,
54039	764	51	Nepaul	Nepaul	NNP
54039	764	52	pepper	pepper	NN
54039	764	53	and	and	CC
54039	764	54	salt	salt	NN
54039	764	55	to	to	IN
54039	764	56	taste	taste	NN
54039	764	57	,	,	,
54039	764	58	a	a	DT
54039	764	59	few	few	JJ
54039	764	60	drops	drop	NNS
54039	764	61	of	of	IN
54039	764	62	tarragon	tarragon	NNP
54039	764	63	vinegar	vinegar	NNP
54039	764	64	;	;	:
54039	764	65	pour	pour	VB
54039	764	66	over	over	IN
54039	764	67	the	the	DT
54039	764	68	macaroni	macaroni	NN
54039	764	69	,	,	,
54039	764	70	and	and	CC
54039	764	71	warm	warm	VB
54039	764	72	thoroughly	thoroughly	RB
54039	764	73	through	through	RB
54039	764	74	.	.	.
54039	765	1	This	this	DT
54039	765	2	is	be	VBZ
54039	765	3	a	a	DT
54039	765	4	delicious	delicious	JJ
54039	765	5	and	and	CC
54039	765	6	most	most	RBS
54039	765	7	digestible	digestible	JJ
54039	765	8	dish	dish	NN
54039	765	9	.	.	.
54039	766	1	Garnish	garnish	VB
54039	766	2	with	with	IN
54039	766	3	watercress	watercress	NN
54039	766	4	in	in	IN
54039	766	5	bunches	bunche	NNS
54039	766	6	round	round	VBP
54039	766	7	the	the	DT
54039	766	8	dish	dish	NN
54039	766	9	,	,	,
54039	766	10	and	and	CC
54039	766	11	serve	serve	VB
54039	766	12	.	.	.
54039	767	1	18	18	CD
54039	767	2	.	.	.
54039	768	1	Macaroni	Macaroni	NNP
54039	768	2	Cheese	Cheese	NNP
54039	768	3	.	.	.
54039	769	1	Boil	boil	VB
54039	769	2	some	some	DT
54039	769	3	macaroni	macaroni	JJ
54039	769	4	plain	plain	JJ
54039	769	5	.	.	.
54039	770	1	Put	put	VB
54039	770	2	it	-PRON-	PRP
54039	770	3	in	in	IN
54039	770	4	a	a	DT
54039	770	5	well	well	RB
54039	770	6	-	-	HYPH
54039	770	7	buttered	butter	VBN
54039	770	8	pie	pie	NN
54039	770	9	dish	dish	NN
54039	770	10	thus	thus	RB
54039	770	11	--	--	:
54039	770	12	a	a	DT
54039	770	13	layer	layer	NN
54039	770	14	of	of	IN
54039	770	15	macaroni	macaroni	NNP
54039	770	16	,	,	,
54039	770	17	a	a	DT
54039	770	18	layer	layer	NN
54039	770	19	of	of	IN
54039	770	20	grated	grate	VBN
54039	770	21	Parmesan	Parmesan	NNP
54039	770	22	cheese	cheese	NN
54039	770	23	,	,	,
54039	770	24	a	a	DT
54039	770	25	sprinkling	sprinkling	NN
54039	770	26	of	of	IN
54039	770	27	mustard	mustard	NN
54039	770	28	and	and	CC
54039	770	29	salt	salt	NN
54039	770	30	,	,	,
54039	770	31	till	till	IN
54039	770	32	the	the	DT
54039	770	33	dish	dish	NN
54039	770	34	is	be	VBZ
54039	770	35	full	full	JJ
54039	770	36	on	on	IN
54039	770	37	the	the	DT
54039	770	38	top	top	NN
54039	770	39	,	,	,
54039	770	40	sprinkle	sprinkle	VB
54039	770	41	the	the	DT
54039	770	42	cheese	cheese	NN
54039	770	43	.	.	.
54039	771	1	Beat	beat	VB
54039	771	2	up	up	RP
54039	771	3	three	three	CD
54039	771	4	eggs	egg	NNS
54039	771	5	well	well	RB
54039	771	6	in	in	IN
54039	771	7	one	one	CD
54039	771	8	pint	pint	NN
54039	771	9	of	of	IN
54039	771	10	milk	milk	NN
54039	771	11	,	,	,
54039	771	12	pour	pour	VB
54039	771	13	it	-PRON-	PRP
54039	771	14	over	over	IN
54039	771	15	the	the	DT
54039	771	16	macaroni	macaroni	NN
54039	771	17	,	,	,
54039	771	18	and	and	CC
54039	771	19	well	well	RB
54039	771	20	cover	cover	VB
54039	771	21	it	-PRON-	PRP
54039	771	22	.	.	.
54039	772	1	Put	put	VB
54039	772	2	a	a	DT
54039	772	3	few	few	JJ
54039	772	4	dabs	dab	NNS
54039	772	5	of	of	IN
54039	772	6	butter	butter	NN
54039	772	7	over	over	IN
54039	772	8	it	-PRON-	PRP
54039	772	9	here	here	RB
54039	772	10	and	and	CC
54039	772	11	there	there	RB
54039	772	12	,	,	,
54039	772	13	and	and	CC
54039	772	14	put	put	VBD
54039	772	15	it	-PRON-	PRP
54039	772	16	in	in	IN
54039	772	17	the	the	DT
54039	772	18	oven	oven	NN
54039	772	19	,	,	,
54039	772	20	and	and	CC
54039	772	21	bake	bake	VB
54039	772	22	a	a	DT
54039	772	23	bright	bright	JJ
54039	772	24	golden	golden	JJ
54039	772	25	brown	brown	NN
54039	772	26	.	.	.
54039	773	1	Serve	serve	VB
54039	773	2	,	,	,
54039	773	3	decorated	decorate	VBN
54039	773	4	with	with	IN
54039	773	5	a	a	DT
54039	773	6	nice	nice	JJ
54039	773	7	frill	frill	NN
54039	773	8	round	round	IN
54039	773	9	the	the	DT
54039	773	10	dish	dish	NN
54039	773	11	.	.	.
54039	774	1	19	19	CD
54039	774	2	.	.	.
54039	775	1	Curried	Curried	NNP
54039	775	2	Macaroni	Macaroni	NNP
54039	775	3	.	.	.
54039	776	1	Boil	boil	VB
54039	776	2	some	some	DT
54039	776	3	macaroni	macaroni	NN
54039	776	4	.	.	.
54039	777	1	Put	put	VB
54039	777	2	it	-PRON-	PRP
54039	777	3	aside	aside	RB
54039	777	4	.	.	.
54039	778	1	Cut	cut	VB
54039	778	2	up	up	RP
54039	778	3	an	an	DT
54039	778	4	onion	onion	NN
54039	778	5	into	into	IN
54039	778	6	thin	thin	JJ
54039	778	7	rings	ring	NNS
54039	778	8	,	,	,
54039	778	9	chop	chop	VB
54039	778	10	up	up	RP
54039	778	11	two	two	CD
54039	778	12	beads	bead	NNS
54039	778	13	of	of	IN
54039	778	14	garlic	garlic	NN
54039	778	15	,	,	,
54039	778	16	fry	fry	NN
54039	778	17	in	in	IN
54039	778	18	three	three	CD
54039	778	19	ounces	ounce	NNS
54039	778	20	of	of	IN
54039	778	21	butter	butter	NN
54039	778	22	with	with	IN
54039	778	23	twenty	twenty	CD
54039	778	24	-	-	HYPH
54039	778	25	four	four	CD
54039	778	26	cloves	clove	NNS
54039	778	27	a	a	DT
54039	778	28	delicate	delicate	JJ
54039	778	29	brown	brown	NN
54039	778	30	.	.	.
54039	779	1	Now	now	RB
54039	779	2	add	add	VB
54039	779	3	one	one	CD
54039	779	4	tablespoon	tablespoon	NN
54039	779	5	of	of	IN
54039	779	6	best	good	JJS
54039	779	7	currie	currie	JJ
54039	779	8	powder	powder	NN
54039	779	9	,	,	,
54039	779	10	one	one	CD
54039	779	11	cup	cup	NN
54039	779	12	of	of	IN
54039	779	13	tomato	tomato	NNP
54039	779	14	pulp	pulp	NN
54039	779	15	,	,	,
54039	779	16	the	the	DT
54039	779	17	grated	grate	VBN
54039	779	18	rind	rind	NN
54039	779	19	of	of	IN
54039	779	20	half	half	PDT
54039	779	21	a	a	DT
54039	779	22	lemon	lemon	NN
54039	779	23	,	,	,
54039	779	24	and	and	CC
54039	779	25	the	the	DT
54039	779	26	strained	strained	JJ
54039	779	27	juice	juice	NN
54039	779	28	of	of	IN
54039	779	29	half	half	PDT
54039	779	30	a	a	DT
54039	779	31	lemon	lemon	NN
54039	779	32	,	,	,
54039	779	33	salt	salt	NN
54039	779	34	to	to	IN
54039	779	35	taste	taste	NN
54039	779	36	.	.	.
54039	780	1	Pour	pour	VB
54039	780	2	the	the	DT
54039	780	3	sauce	sauce	NN
54039	780	4	over	over	IN
54039	780	5	the	the	DT
54039	780	6	macaroni	macaroni	NN
54039	780	7	,	,	,
54039	780	8	and	and	CC
54039	780	9	serve	serve	VB
54039	780	10	thoroughly	thoroughly	RB
54039	780	11	hot	hot	JJ
54039	780	12	.	.	.
54039	781	1	20	20	CD
54039	781	2	.	.	.
54039	782	1	Macaroni	Macaroni	NNP
54039	782	2	Savoury	Savoury	NNP
54039	782	3	.	.	.
54039	783	1	Boil	boil	VB
54039	783	2	some	some	DT
54039	783	3	macaroni	macaroni	NN
54039	783	4	,	,	,
54039	783	5	cut	cut	VBD
54039	783	6	it	-PRON-	PRP
54039	783	7	into	into	IN
54039	783	8	short	short	JJ
54039	783	9	lengths	length	NNS
54039	783	10	of	of	IN
54039	783	11	about	about	RB
54039	783	12	two	two	CD
54039	783	13	inches	inch	NNS
54039	783	14	long	long	JJ
54039	783	15	,	,	,
54039	783	16	well	well	RB
54039	783	17	beat	beat	VB
54039	783	18	up	up	RP
54039	783	19	three	three	CD
54039	783	20	eggs	egg	NNS
54039	783	21	.	.	.
54039	784	1	Mix	mix	VB
54039	784	2	with	with	IN
54039	784	3	them	-PRON-	PRP
54039	784	4	one	one	CD
54039	784	5	teaspoon	teaspoon	NN
54039	784	6	of	of	IN
54039	784	7	chopped	chop	VBN
54039	784	8	onion	onion	NN
54039	784	9	,	,	,
54039	784	10	one	one	CD
54039	784	11	teaspoon	teaspoon	NN
54039	784	12	of	of	IN
54039	784	13	herbs	herb	NNS
54039	784	14	as	as	IN
54039	784	15	for	for	IN
54039	784	16	veal	veal	NN
54039	784	17	stuffing	stuffing	NN
54039	784	18	,	,	,
54039	784	19	one	one	CD
54039	784	20	teaspoon	teaspoon	NN
54039	784	21	of	of	IN
54039	784	22	chopped	chop	VBN
54039	784	23	parsley	parsley	NN
54039	784	24	,	,	,
54039	784	25	Nepaul	Nepaul	NNP
54039	784	26	pepper	pepper	NN
54039	784	27	and	and	CC
54039	784	28	salt	salt	NN
54039	784	29	to	to	IN
54039	784	30	taste	taste	NN
54039	784	31	.	.	.
54039	785	1	Mix	mix	VB
54039	785	2	it	-PRON-	PRP
54039	785	3	thoroughly	thoroughly	RB
54039	785	4	with	with	IN
54039	785	5	one	one	CD
54039	785	6	cup	cup	NN
54039	785	7	of	of	IN
54039	785	8	milk	milk	NN
54039	785	9	,	,	,
54039	785	10	and	and	CC
54039	785	11	stir	stir	VB
54039	785	12	it	-PRON-	PRP
54039	785	13	well	well	RB
54039	785	14	into	into	IN
54039	785	15	the	the	DT
54039	785	16	macaroni	macaroni	NN
54039	785	17	.	.	.
54039	786	1	Pour	pour	VB
54039	786	2	it	-PRON-	PRP
54039	786	3	into	into	IN
54039	786	4	a	a	DT
54039	786	5	pie	pie	NN
54039	786	6	dish	dish	NN
54039	786	7	,	,	,
54039	786	8	put	put	VB
54039	786	9	a	a	DT
54039	786	10	few	few	JJ
54039	786	11	dabs	dab	NNS
54039	786	12	of	of	IN
54039	786	13	butter	butter	NN
54039	786	14	over	over	IN
54039	786	15	the	the	DT
54039	786	16	top	top	NN
54039	786	17	here	here	RB
54039	786	18	and	and	CC
54039	786	19	there	there	RB
54039	786	20	,	,	,
54039	786	21	and	and	CC
54039	786	22	bake	bake	VB
54039	786	23	a	a	DT
54039	786	24	nice	nice	JJ
54039	786	25	brown	brown	NN
54039	786	26	.	.	.
54039	787	1	N.B.--Vermicelli	n.b.--vermicelli	CD
54039	787	2	answers	answer	VBZ
54039	787	3	all	all	PDT
54039	787	4	the	the	DT
54039	787	5	same	same	JJ
54039	787	6	purpose	purpose	NN
54039	787	7	as	as	IN
54039	787	8	macaroni	macaroni	NNP
54039	787	9	.	.	.
54039	788	1	Some	some	DT
54039	788	2	like	like	VBP
54039	788	3	it	-PRON-	PRP
54039	788	4	better	well	RBR
54039	788	5	and	and	CC
54039	788	6	think	think	VB
54039	788	7	it	-PRON-	PRP
54039	788	8	more	more	RBR
54039	788	9	delicate	delicate	JJ
54039	788	10	;	;	:
54039	788	11	both	both	DT
54039	788	12	are	be	VBP
54039	788	13	cheap	cheap	JJ
54039	788	14	and	and	CC
54039	788	15	nutritious	nutritious	JJ
54039	788	16	,	,	,
54039	788	17	and	and	CC
54039	788	18	both	both	DT
54039	788	19	are	be	VBP
54039	788	20	capable	capable	JJ
54039	788	21	of	of	IN
54039	788	22	manipulation	manipulation	NN
54039	788	23	in	in	IN
54039	788	24	a	a	DT
54039	788	25	great	great	JJ
54039	788	26	many	many	JJ
54039	788	27	ways	way	NNS
54039	788	28	.	.	.
54039	789	1	_	_	NNP
54039	789	2	VEGETABLES	vegetables	NN
54039	789	3	IN	in	IN
54039	789	4	VARIOUS	VARIOUS	NNP
54039	789	5	WAYS	WAYS	NNP
54039	789	6	.	.	.
54039	789	7	_	_	NNP
54039	789	8	1	1	CD
54039	789	9	.	.	.
54039	790	1	Potato	Potato	NNP
54039	790	2	Baskets	Baskets	NNPS
54039	790	3	.	.	.
54039	791	1	Get	get	VB
54039	791	2	some	some	DT
54039	791	3	nice	nice	JJ
54039	791	4	long	long	JJ
54039	791	5	kidney	kidney	NN
54039	791	6	potatoes	potato	NNS
54039	791	7	,	,	,
54039	791	8	peel	peel	VB
54039	791	9	them	-PRON-	PRP
54039	791	10	very	very	RB
54039	791	11	thin	thin	JJ
54039	791	12	,	,	,
54039	791	13	cut	cut	VBD
54039	791	14	them	-PRON-	PRP
54039	791	15	in	in	IN
54039	791	16	half	half	DT
54039	791	17	,	,	,
54039	791	18	then	then	RB
54039	791	19	cut	cut	VB
54039	791	20	off	off	RP
54039	791	21	a	a	DT
54039	791	22	small	small	JJ
54039	791	23	piece	piece	NN
54039	791	24	at	at	IN
54039	791	25	each	each	DT
54039	791	26	end	end	NN
54039	791	27	,	,	,
54039	791	28	so	so	IN
54039	791	29	that	that	IN
54039	791	30	the	the	DT
54039	791	31	potato	potato	NN
54039	791	32	will	will	MD
54039	791	33	stand	stand	VB
54039	791	34	like	like	IN
54039	791	35	a	a	DT
54039	791	36	cup	cup	NN
54039	791	37	,	,	,
54039	791	38	scoop	scoop	VB
54039	791	39	out	out	RP
54039	791	40	the	the	DT
54039	791	41	inside	inside	NN
54039	791	42	neatly	neatly	RB
54039	791	43	,	,	,
54039	791	44	leaving	leave	VBG
54039	791	45	a	a	DT
54039	791	46	thin	thin	JJ
54039	791	47	wall	wall	NN
54039	791	48	of	of	IN
54039	791	49	potato	potato	NN
54039	791	50	.	.	.
54039	792	1	Make	make	VB
54039	792	2	it	-PRON-	PRP
54039	792	3	nice	nice	JJ
54039	792	4	and	and	CC
54039	792	5	smooth	smooth	VB
54039	792	6	outside	outside	RB
54039	792	7	and	and	CC
54039	792	8	in	in	RB
54039	792	9	.	.	.
54039	793	1	Fry	fry	PRP
54039	793	2	these	these	DT
54039	793	3	in	in	IN
54039	793	4	a	a	DT
54039	793	5	bath	bath	NN
54039	793	6	of	of	IN
54039	793	7	boiling	boil	VBG
54039	793	8	fat	fat	NN
54039	793	9	a	a	DT
54039	793	10	nice	nice	JJ
54039	793	11	golden	golden	JJ
54039	793	12	brown	brown	NN
54039	793	13	.	.	.
54039	794	1	Now	now	RB
54039	794	2	take	take	VB
54039	794	3	them	-PRON-	PRP
54039	794	4	out	out	RP
54039	794	5	and	and	CC
54039	794	6	stand	stand	VB
54039	794	7	them	-PRON-	PRP
54039	794	8	up	up	RP
54039	794	9	like	like	IN
54039	794	10	cups	cup	NNS
54039	794	11	,	,	,
54039	794	12	fill	fill	VB
54039	794	13	each	each	DT
54039	794	14	one	one	NN
54039	794	15	with	with	IN
54039	794	16	a	a	DT
54039	794	17	farce	farce	NN
54039	794	18	of	of	IN
54039	794	19	fish	fish	NN
54039	794	20	,	,	,
54039	794	21	or	or	CC
54039	794	22	lentils	lentil	NNS
54039	794	23	,	,	,
54039	794	24	or	or	CC
54039	794	25	mushrooms	mushroom	NNS
54039	794	26	as	as	IN
54039	794	27	desired	desire	VBN
54039	794	28	,	,	,
54039	794	29	and	and	CC
54039	794	30	sprinkle	sprinkle	VB
54039	794	31	over	over	IN
54039	794	32	the	the	DT
54039	794	33	top	top	NN
54039	794	34	some	some	DT
54039	794	35	chopped	chop	VBN
54039	794	36	parsley	parsley	NN
54039	794	37	.	.	.
54039	795	1	This	this	DT
54039	795	2	is	be	VBZ
54039	795	3	a	a	DT
54039	795	4	novel	novel	NN
54039	795	5	and	and	CC
54039	795	6	pretty	pretty	JJ
54039	795	7	dish	dish	NN
54039	795	8	.	.	.
54039	796	1	2	2	LS
54039	796	2	.	.	.
54039	797	1	Potato	Potato	NNP
54039	797	2	Balls	Balls	NNPS
54039	797	3	.	.	.
54039	798	1	Boil	boil	VB
54039	798	2	some	some	DT
54039	798	3	potatoes	potato	NNS
54039	798	4	,	,	,
54039	798	5	pass	pass	VB
54039	798	6	them	-PRON-	PRP
54039	798	7	through	through	IN
54039	798	8	a	a	DT
54039	798	9	sieve	sieve	NN
54039	798	10	.	.	.
54039	799	1	Mix	mix	VB
54039	799	2	with	with	IN
54039	799	3	them	-PRON-	PRP
54039	799	4	some	some	DT
54039	799	5	butter	butter	NN
54039	799	6	,	,	,
54039	799	7	pepper	pepper	NN
54039	799	8	and	and	CC
54039	799	9	salt	salt	NN
54039	799	10	,	,	,
54039	799	11	form	form	VBP
54039	799	12	into	into	IN
54039	799	13	good	good	JJ
54039	799	14	sized	sized	JJ
54039	799	15	balls	ball	NNS
54039	799	16	with	with	IN
54039	799	17	the	the	DT
54039	799	18	hand	hand	NN
54039	799	19	,	,	,
54039	799	20	put	put	VBD
54039	799	21	them	-PRON-	PRP
54039	799	22	on	on	IN
54039	799	23	a	a	DT
54039	799	24	buttered	butter	VBN
54039	799	25	tin	tin	NN
54039	799	26	,	,	,
54039	799	27	brush	brush	NN
54039	799	28	over	over	IN
54039	799	29	them	-PRON-	PRP
54039	799	30	a	a	DT
54039	799	31	well	well	RB
54039	799	32	beaten	beat	VBN
54039	799	33	egg	egg	NN
54039	799	34	,	,	,
54039	799	35	and	and	CC
54039	799	36	put	put	VBD
54039	799	37	them	-PRON-	PRP
54039	799	38	in	in	IN
54039	799	39	the	the	DT
54039	799	40	oven	oven	NN
54039	799	41	till	till	IN
54039	799	42	they	-PRON-	PRP
54039	799	43	are	be	VBP
54039	799	44	a	a	DT
54039	799	45	nice	nice	JJ
54039	799	46	brown	brown	JJ
54039	799	47	colour	colour	NN
54039	799	48	.	.	.
54039	800	1	3	3	LS
54039	800	2	.	.	.
54039	801	1	Mashed	Mashed	NNP
54039	801	2	Potatoes	Potatoes	NNP
54039	801	3	.	.	.
54039	802	1	Mash	mash	VB
54039	802	2	some	some	DT
54039	802	3	potatoes	potato	NNS
54039	802	4	with	with	IN
54039	802	5	butter	butter	NN
54039	802	6	,	,	,
54039	802	7	pepper	pepper	NN
54039	802	8	and	and	CC
54039	802	9	salt	salt	NN
54039	802	10	.	.	.
54039	803	1	Now	now	RB
54039	803	2	well	well	UH
54039	803	3	grease	grease	VB
54039	803	4	a	a	DT
54039	803	5	plain	plain	JJ
54039	803	6	pudding	pudding	NN
54039	803	7	mould	mould	NN
54039	803	8	,	,	,
54039	803	9	fill	fill	VB
54039	803	10	your	-PRON-	PRP$
54039	803	11	potatoes	potato	NNS
54039	803	12	into	into	IN
54039	803	13	it	-PRON-	PRP
54039	803	14	to	to	TO
54039	803	15	get	get	VB
54039	803	16	moulded	mould	VBN
54039	803	17	,	,	,
54039	803	18	warm	warm	VB
54039	803	19	one	one	CD
54039	803	20	minute	minute	NN
54039	803	21	,	,	,
54039	803	22	and	and	CC
54039	803	23	turn	turn	VB
54039	803	24	out	out	RP
54039	803	25	on	on	IN
54039	803	26	to	to	IN
54039	803	27	a	a	DT
54039	803	28	dish	dish	NN
54039	803	29	,	,	,
54039	803	30	brush	brush	VB
54039	803	31	it	-PRON-	PRP
54039	803	32	over	over	RP
54039	803	33	with	with	IN
54039	803	34	well	well	RB
54039	803	35	beaten	beat	VBN
54039	803	36	egg	egg	NN
54039	803	37	,	,	,
54039	803	38	and	and	CC
54039	803	39	then	then	RB
54039	803	40	well	well	UH
54039	803	41	sprinkle	sprinkle	VB
54039	803	42	with	with	IN
54039	803	43	fine	fine	JJ
54039	803	44	bread	bread	NN
54039	803	45	crumbs	crumb	NNS
54039	803	46	,	,	,
54039	803	47	put	put	VBN
54039	803	48	on	on	RP
54039	803	49	little	little	JJ
54039	803	50	dabs	dab	NNS
54039	803	51	of	of	IN
54039	803	52	butter	butter	NN
54039	803	53	all	all	RB
54039	803	54	over	over	IN
54039	803	55	it	-PRON-	PRP
54039	803	56	,	,	,
54039	803	57	and	and	CC
54039	803	58	bake	bake	VB
54039	803	59	in	in	RP
54039	803	60	the	the	DT
54039	803	61	oven	oven	JJ
54039	803	62	a	a	DT
54039	803	63	bright	bright	JJ
54039	803	64	golden	golden	JJ
54039	803	65	colour	colour	NN
54039	803	66	.	.	.
54039	804	1	Garnish	garnish	VB
54039	804	2	with	with	IN
54039	804	3	parsley	parsley	NN
54039	804	4	.	.	.
54039	805	1	4	4	LS
54039	805	2	.	.	.
54039	806	1	Potato	Potato	NNP
54039	806	2	Snow	Snow	NNP
54039	806	3	.	.	.
54039	807	1	Boil	boil	VB
54039	807	2	some	some	DT
54039	807	3	potatoes	potato	NNS
54039	807	4	,	,	,
54039	807	5	mash	mash	VB
54039	807	6	them	-PRON-	PRP
54039	807	7	with	with	IN
54039	807	8	butter	butter	NN
54039	807	9	,	,	,
54039	807	10	pepper	pepper	NN
54039	807	11	and	and	CC
54039	807	12	salt	salt	NN
54039	807	13	,	,	,
54039	807	14	pass	pass	VB
54039	807	15	them	-PRON-	PRP
54039	807	16	through	through	IN
54039	807	17	a	a	DT
54039	807	18	wire	wire	NN
54039	807	19	sieve	sieve	NN
54039	807	20	in	in	IN
54039	807	21	the	the	DT
54039	807	22	dish	dish	NN
54039	807	23	in	in	IN
54039	807	24	which	which	WDT
54039	807	25	they	-PRON-	PRP
54039	807	26	are	be	VBP
54039	807	27	to	to	TO
54039	807	28	be	be	VB
54039	807	29	served	serve	VBN
54039	807	30	.	.	.
54039	808	1	They	-PRON-	PRP
54039	808	2	must	must	MD
54039	808	3	not	not	RB
54039	808	4	be	be	VB
54039	808	5	disturbed	disturb	VBN
54039	808	6	afterwards	afterwards	RB
54039	808	7	,	,	,
54039	808	8	as	as	IN
54039	808	9	the	the	DT
54039	808	10	light	light	JJ
54039	808	11	look	look	NN
54039	808	12	would	would	MD
54039	808	13	be	be	VB
54039	808	14	gone	go	VBN
54039	808	15	,	,	,
54039	808	16	and	and	CC
54039	808	17	so	so	RB
54039	808	18	the	the	DT
54039	808	19	dish	dish	NN
54039	808	20	get	get	VBP
54039	808	21	spoiled	spoiled	JJ
54039	808	22	.	.	.
54039	809	1	5	5	CD
54039	809	2	.	.	.
54039	810	1	Potato	Potato	NNP
54039	810	2	Rings	Rings	NNPS
54039	810	3	.	.	.
54039	811	1	Well	well	UH
54039	811	2	wash	wash	VB
54039	811	3	and	and	CC
54039	811	4	thinly	thinly	RB
54039	811	5	peel	peel	VB
54039	811	6	some	some	DT
54039	811	7	nice	nice	JJ
54039	811	8	large	large	JJ
54039	811	9	potatoes	potato	NNS
54039	811	10	,	,	,
54039	811	11	cut	cut	VBD
54039	811	12	them	-PRON-	PRP
54039	811	13	in	in	IN
54039	811	14	slices	slice	NNS
54039	811	15	,	,	,
54039	811	16	then	then	RB
54039	811	17	take	take	VB
54039	811	18	a	a	DT
54039	811	19	nice	nice	JJ
54039	811	20	cutter	cutter	NN
54039	811	21	and	and	CC
54039	811	22	stamp	stamp	VB
54039	811	23	them	-PRON-	PRP
54039	811	24	out	out	RP
54039	811	25	quite	quite	RB
54039	811	26	round	round	RB
54039	811	27	,	,	,
54039	811	28	and	and	CC
54039	811	29	then	then	RB
54039	811	30	a	a	DT
54039	811	31	smaller	small	JJR
54039	811	32	cutter	cutter	NN
54039	811	33	to	to	TO
54039	811	34	stamp	stamp	VB
54039	811	35	out	out	RP
54039	811	36	the	the	DT
54039	811	37	centre	centre	NN
54039	811	38	so	so	IN
54039	811	39	as	as	IN
54039	811	40	to	to	TO
54039	811	41	form	form	VB
54039	811	42	a	a	DT
54039	811	43	ring	ring	NN
54039	811	44	.	.	.
54039	812	1	Fry	fry	VB
54039	812	2	these	these	DT
54039	812	3	rings	ring	NNS
54039	812	4	a	a	DT
54039	812	5	golden	golden	JJ
54039	812	6	brown	brown	NN
54039	812	7	in	in	IN
54039	812	8	a	a	DT
54039	812	9	bath	bath	NN
54039	812	10	of	of	IN
54039	812	11	fat	fat	NN
54039	812	12	,	,	,
54039	812	13	drain	drain	VB
54039	812	14	them	-PRON-	PRP
54039	812	15	in	in	IN
54039	812	16	a	a	DT
54039	812	17	sieve	sieve	NN
54039	812	18	.	.	.
54039	813	1	Serve	serve	VB
54039	813	2	neatly	neatly	RB
54039	813	3	dished	dish	VBN
54039	813	4	and	and	CC
54039	813	5	garnished	garnish	VBN
54039	813	6	with	with	IN
54039	813	7	parsley	parsley	NN
54039	813	8	.	.	.
54039	814	1	The	the	DT
54039	814	2	centres	centre	NNS
54039	814	3	need	nee	MD
54039	814	4	not	not	RB
54039	814	5	be	be	VB
54039	814	6	wasted	waste	VBN
54039	814	7	,	,	,
54039	814	8	but	but	CC
54039	814	9	fried	fry	VBN
54039	814	10	for	for	IN
54039	814	11	another	another	DT
54039	814	12	dish	dish	NN
54039	814	13	.	.	.
54039	815	1	6	6	CD
54039	815	2	.	.	.
54039	816	1	Potato	Potato	NNP
54039	816	2	Pie	Pie	NNP
54039	816	3	.	.	.
54039	817	1	Parboil	Parboil	NNP
54039	817	2	some	some	DT
54039	817	3	potatoes	potato	NNS
54039	817	4	,	,	,
54039	817	5	slice	slice	VB
54039	817	6	them	-PRON-	PRP
54039	817	7	,	,	,
54039	817	8	put	put	VBD
54039	817	9	them	-PRON-	PRP
54039	817	10	in	in	IN
54039	817	11	a	a	DT
54039	817	12	pie	pie	NN
54039	817	13	dish	dish	NN
54039	817	14	thus	thus	RB
54039	817	15	--	--	:
54039	817	16	a	a	DT
54039	817	17	layer	layer	NN
54039	817	18	of	of	IN
54039	817	19	potatoes	potato	NNS
54039	817	20	,	,	,
54039	817	21	then	then	RB
54039	817	22	sliced	slice	VBD
54039	817	23	onions	onion	NNS
54039	817	24	and	and	CC
54039	817	25	tomatoes	tomato	NNS
54039	817	26	,	,	,
54039	817	27	a	a	DT
54039	817	28	few	few	JJ
54039	817	29	cloves	clove	NNS
54039	817	30	,	,	,
54039	817	31	pepper	pepper	NN
54039	817	32	and	and	CC
54039	817	33	salt	salt	NN
54039	817	34	,	,	,
54039	817	35	and	and	CC
54039	817	36	a	a	DT
54039	817	37	spoonful	spoonful	NN
54039	817	38	of	of	IN
54039	817	39	water	water	NN
54039	817	40	,	,	,
54039	817	41	and	and	CC
54039	817	42	so	so	RB
54039	817	43	on	on	RB
54039	817	44	till	till	IN
54039	817	45	the	the	DT
54039	817	46	dish	dish	NN
54039	817	47	is	be	VBZ
54039	817	48	full	full	JJ
54039	817	49	.	.	.
54039	818	1	Cover	cover	VB
54039	818	2	with	with	IN
54039	818	3	a	a	DT
54039	818	4	light	light	JJ
54039	818	5	crust	crust	NN
54039	818	6	,	,	,
54039	818	7	and	and	CC
54039	818	8	bake	bake	VB
54039	818	9	a	a	DT
54039	818	10	golden	golden	NNP
54039	818	11	brown	brown	NNP
54039	818	12	,	,	,
54039	818	13	ornament	ornament	JJ
54039	818	14	with	with	IN
54039	818	15	a	a	DT
54039	818	16	frill	frill	NN
54039	818	17	round	round	IN
54039	818	18	the	the	DT
54039	818	19	dish	dish	NN
54039	818	20	,	,	,
54039	818	21	and	and	CC
54039	818	22	serve	serve	VB
54039	818	23	.	.	.
54039	819	1	7	7	LS
54039	819	2	.	.	.
54039	820	1	Mixed	mixed	JJ
54039	820	2	Vegetable	Vegetable	NNP
54039	820	3	Pie	Pie	NNP
54039	820	4	.	.	.
54039	821	1	Parboil	Parboil	NNP
54039	821	2	some	some	DT
54039	821	3	potatoes	potato	NNS
54039	821	4	,	,	,
54039	821	5	carrots	carrot	NNS
54039	821	6	,	,	,
54039	821	7	turnips	turnip	NNS
54039	821	8	,	,	,
54039	821	9	some	some	DT
54039	821	10	green	green	JJ
54039	821	11	cabbage	cabbage	NN
54039	821	12	,	,	,
54039	821	13	cauliflower	cauliflower	NN
54039	821	14	.	.	.
54039	822	1	Cut	cut	VB
54039	822	2	the	the	DT
54039	822	3	former	former	JJ
54039	822	4	into	into	IN
54039	822	5	nice	nice	JJ
54039	822	6	slices	slice	NNS
54039	822	7	,	,	,
54039	822	8	the	the	DT
54039	822	9	cauliflower	cauliflower	NN
54039	822	10	into	into	IN
54039	822	11	nice	nice	JJ
54039	822	12	bunches	bunche	NNS
54039	822	13	,	,	,
54039	822	14	so	so	CC
54039	822	15	,	,	,
54039	822	16	too	too	RB
54039	822	17	,	,	,
54039	822	18	the	the	DT
54039	822	19	cabbage	cabbage	NN
54039	822	20	.	.	.
54039	823	1	Now	now	RB
54039	823	2	put	put	VB
54039	823	3	them	-PRON-	PRP
54039	823	4	in	in	IN
54039	823	5	a	a	DT
54039	823	6	pie	pie	NN
54039	823	7	dish	dish	NN
54039	823	8	thus	thus	RB
54039	823	9	--	--	:
54039	823	10	a	a	DT
54039	823	11	layer	layer	NN
54039	823	12	of	of	IN
54039	823	13	the	the	DT
54039	823	14	vegetable	vegetable	NN
54039	823	15	mixture	mixture	NN
54039	823	16	,	,	,
54039	823	17	then	then	RB
54039	823	18	some	some	DT
54039	823	19	sliced	slice	VBN
54039	823	20	onions	onion	NNS
54039	823	21	and	and	CC
54039	823	22	tomatoes	tomato	NNS
54039	823	23	and	and	CC
54039	823	24	a	a	DT
54039	823	25	few	few	JJ
54039	823	26	cloves	clove	NNS
54039	823	27	and	and	CC
54039	823	28	a	a	DT
54039	823	29	spoonful	spoonful	NN
54039	823	30	of	of	IN
54039	823	31	water	water	NN
54039	823	32	,	,	,
54039	823	33	pepper	pepper	NN
54039	823	34	and	and	CC
54039	823	35	salt	salt	NN
54039	823	36	to	to	IN
54039	823	37	taste	taste	NN
54039	823	38	;	;	:
54039	823	39	fill	fill	VB
54039	823	40	up	up	RP
54039	823	41	the	the	DT
54039	823	42	dish	dish	NN
54039	823	43	thus	thus	RB
54039	823	44	.	.	.
54039	824	1	Cover	cover	VB
54039	824	2	with	with	IN
54039	824	3	a	a	DT
54039	824	4	nice	nice	JJ
54039	824	5	light	light	JJ
54039	824	6	crust	crust	NN
54039	824	7	and	and	CC
54039	824	8	bake	bake	VB
54039	824	9	a	a	DT
54039	824	10	golden	golden	JJ
54039	824	11	brown	brown	NN
54039	824	12	;	;	,
54039	824	13	ornament	ornament	JJ
54039	824	14	as	as	IN
54039	824	15	before	before	RB
54039	824	16	.	.	.
54039	825	1	8	8	LS
54039	825	2	.	.	.
54039	826	1	Stewed	Stewed	NNP
54039	826	2	Onions	Onions	NNPS
54039	826	3	White	White	NNP
54039	826	4	.	.	.
54039	827	1	Parboil	Parboil	NNP
54039	827	2	some	some	DT
54039	827	3	onions	onion	NNS
54039	827	4	(	(	-LRB-
54039	827	5	Spanish	Spanish	NNP
54039	827	6	)	)	-RRB-
54039	827	7	,	,	,
54039	827	8	put	put	VBD
54039	827	9	them	-PRON-	PRP
54039	827	10	aside	aside	RB
54039	827	11	.	.	.
54039	828	1	Have	have	VBP
54039	828	2	ready	ready	JJ
54039	828	3	some	some	DT
54039	828	4	white	white	JJ
54039	828	5	butter	butter	NN
54039	828	6	sauce	sauce	NN
54039	828	7	,	,	,
54039	828	8	as	as	IN
54039	828	9	recipe	recipe	NN
54039	828	10	No	no	UH
54039	828	11	.	.	.
54039	829	1	1	1	CD
54039	829	2	,	,	,
54039	829	3	and	and	CC
54039	829	4	put	put	VBD
54039	829	5	your	-PRON-	PRP$
54039	829	6	onions	onion	NNS
54039	829	7	into	into	IN
54039	829	8	it	-PRON-	PRP
54039	829	9	,	,	,
54039	829	10	and	and	CC
54039	829	11	finish	finish	VB
54039	829	12	cooking	cook	VBG
54039	829	13	them	-PRON-	PRP
54039	829	14	in	in	IN
54039	829	15	the	the	DT
54039	829	16	sauce	sauce	NN
54039	829	17	.	.	.
54039	830	1	Serve	serve	VB
54039	830	2	with	with	IN
54039	830	3	a	a	DT
54039	830	4	sprinkling	sprinkling	NN
54039	830	5	of	of	IN
54039	830	6	pepper	pepper	NN
54039	830	7	and	and	CC
54039	830	8	salt	salt	NN
54039	830	9	over	over	IN
54039	830	10	them	-PRON-	PRP
54039	830	11	.	.	.
54039	831	1	9	9	CD
54039	831	2	.	.	.
54039	832	1	Stewed	Stewed	NNP
54039	832	2	Onions	Onions	NNPS
54039	832	3	Brown	Brown	NNP
54039	832	4	.	.	.
54039	833	1	Parboil	Parboil	NNP
54039	833	2	some	some	DT
54039	833	3	onions	onion	NNS
54039	833	4	as	as	IN
54039	833	5	before	before	RB
54039	833	6	.	.	.
54039	834	1	Have	have	VBP
54039	834	2	ready	ready	JJ
54039	834	3	a	a	DT
54039	834	4	good	good	JJ
54039	834	5	brown	brown	JJ
54039	834	6	sauce	sauce	NN
54039	834	7	,	,	,
54039	834	8	as	as	IN
54039	834	9	recipe	recipe	NN
54039	834	10	No	no	UH
54039	834	11	.	.	.
54039	835	1	14	14	CD
54039	835	2	,	,	,
54039	835	3	put	put	VB
54039	835	4	your	-PRON-	PRP$
54039	835	5	onions	onion	NNS
54039	835	6	in	in	IN
54039	835	7	,	,	,
54039	835	8	and	and	CC
54039	835	9	let	let	VB
54039	835	10	them	-PRON-	PRP
54039	835	11	finish	finish	VB
54039	835	12	cooking	cooking	NN
54039	835	13	in	in	IN
54039	835	14	the	the	DT
54039	835	15	sauce	sauce	NN
54039	835	16	.	.	.
54039	836	1	If	if	IN
54039	836	2	liked	like	VBN
54039	836	3	,	,	,
54039	836	4	a	a	DT
54039	836	5	sprinkling	sprinkling	NN
54039	836	6	of	of	IN
54039	836	7	chopped	chop	VBN
54039	836	8	parsley	parsley	NN
54039	836	9	may	may	MD
54039	836	10	be	be	VB
54039	836	11	put	put	VBN
54039	836	12	over	over	IN
54039	836	13	the	the	DT
54039	836	14	onions	onion	NNS
54039	836	15	before	before	IN
54039	836	16	serving	serve	VBG
54039	836	17	.	.	.
54039	837	1	10	10	CD
54039	837	2	.	.	.
54039	838	1	Farced	Farced	NNP
54039	838	2	Cucumbers	cucumber	NNS
54039	838	3	Stewed	stew	VBD
54039	838	4	.	.	.
54039	839	1	Parboil	Parboil	NNP
54039	839	2	some	some	DT
54039	839	3	small	small	JJ
54039	839	4	cucumbers	cucumber	NNS
54039	839	5	,	,	,
54039	839	6	scoop	scoop	VB
54039	839	7	out	out	RP
54039	839	8	the	the	DT
54039	839	9	inside	inside	NN
54039	839	10	with	with	IN
54039	839	11	care	care	NN
54039	839	12	,	,	,
54039	839	13	taking	take	VBG
54039	839	14	care	care	NN
54039	839	15	the	the	DT
54039	839	16	outsides	outside	NNS
54039	839	17	are	be	VBP
54039	839	18	not	not	RB
54039	839	19	injured	injure	VBN
54039	839	20	.	.	.
54039	840	1	Stuff	stuff	NN
54039	840	2	these	these	DT
54039	840	3	with	with	IN
54039	840	4	a	a	DT
54039	840	5	lentil	lentil	NN
54039	840	6	farce	farce	NN
54039	840	7	,	,	,
54039	840	8	as	as	IN
54039	840	9	recipe	recipe	NN
54039	840	10	No	no	UH
54039	840	11	.	.	.
54039	841	1	1	1	CD
54039	841	2	for	for	IN
54039	841	3	lentil	lentil	NN
54039	841	4	moulds	mould	NNS
54039	841	5	.	.	.
54039	842	1	Have	have	VBP
54039	842	2	ready	ready	JJ
54039	842	3	some	some	DT
54039	842	4	good	good	JJ
54039	842	5	brown	brown	JJ
54039	842	6	sauce	sauce	NN
54039	842	7	as	as	IN
54039	842	8	recipe	recipe	NN
54039	842	9	No	no	UH
54039	842	10	.	.	.
54039	843	1	14	14	CD
54039	843	2	,	,	,
54039	843	3	and	and	CC
54039	843	4	finish	finish	VB
54039	843	5	cooking	cook	VBG
54039	843	6	your	-PRON-	PRP$
54039	843	7	cucumbers	cucumber	NNS
54039	843	8	in	in	IN
54039	843	9	it	-PRON-	PRP
54039	843	10	.	.	.
54039	844	1	Dish	dish	VB
54039	844	2	neatly	neatly	RB
54039	844	3	,	,	,
54039	844	4	and	and	CC
54039	844	5	pour	pour	VB
54039	844	6	the	the	DT
54039	844	7	sauce	sauce	NN
54039	844	8	round	round	NN
54039	844	9	.	.	.
54039	845	1	11	11	CD
54039	845	2	.	.	.
54039	846	1	Cucumbers	cucumber	NNS
54039	846	2	on	on	IN
54039	846	3	Toast	Toast	NNP
54039	846	4	.	.	.
54039	847	1	Boil	boil	VB
54039	847	2	some	some	DT
54039	847	3	cucumbers	cucumber	NNS
54039	847	4	(	(	-LRB-
54039	847	5	small	small	JJ
54039	847	6	ones	one	NNS
54039	847	7	)	)	-RRB-
54039	847	8	till	till	IN
54039	847	9	tender	tender	NN
54039	847	10	.	.	.
54039	848	1	Lay	lay	VB
54039	848	2	them	-PRON-	PRP
54039	848	3	neatly	neatly	RB
54039	848	4	on	on	IN
54039	848	5	pieces	piece	NNS
54039	848	6	of	of	IN
54039	848	7	toast	toast	NN
54039	848	8	,	,	,
54039	848	9	pour	pour	VBP
54039	848	10	over	over	IN
54039	848	11	them	-PRON-	PRP
54039	848	12	a	a	DT
54039	848	13	white	white	JJ
54039	848	14	butter	butter	NN
54039	848	15	sauce	sauce	NN
54039	848	16	,	,	,
54039	848	17	as	as	IN
54039	848	18	recipe	recipe	NN
54039	848	19	No	no	UH
54039	848	20	.	.	.
54039	849	1	1	1	LS
54039	849	2	.	.	.
54039	850	1	Sprinkle	sprinkle	VB
54039	850	2	over	over	RP
54039	850	3	with	with	IN
54039	850	4	pepper	pepper	NN
54039	850	5	and	and	CC
54039	850	6	salt	salt	NN
54039	850	7	,	,	,
54039	850	8	and	and	CC
54039	850	9	serve	serve	VB
54039	850	10	hot	hot	JJ
54039	850	11	.	.	.
54039	851	1	12	12	CD
54039	851	2	.	.	.
54039	852	1	Stewed	stewed	JJ
54039	852	2	Vegetable	Vegetable	NNP
54039	852	3	Marrow	Marrow	NNP
54039	852	4	.	.	.
54039	853	1	Get	get	VB
54039	853	2	some	some	DT
54039	853	3	small	small	JJ
54039	853	4	marrows	marrow	NNS
54039	853	5	,	,	,
54039	853	6	peel	peel	VB
54039	853	7	them	-PRON-	PRP
54039	853	8	,	,	,
54039	853	9	scoop	scoop	VB
54039	853	10	out	out	RP
54039	853	11	the	the	DT
54039	853	12	inside	inside	NN
54039	853	13	carefully	carefully	RB
54039	853	14	,	,	,
54039	853	15	stuff	stuff	VB
54039	853	16	them	-PRON-	PRP
54039	853	17	with	with	IN
54039	853	18	a	a	DT
54039	853	19	farce	farce	NN
54039	853	20	thus	thus	RB
54039	853	21	--	--	:
54039	853	22	boil	boil	VB
54039	853	23	some	some	DT
54039	853	24	onions	onion	NNS
54039	853	25	,	,	,
54039	853	26	mash	mash	VB
54039	853	27	them	-PRON-	PRP
54039	853	28	with	with	IN
54039	853	29	a	a	DT
54039	853	30	fork	fork	NN
54039	853	31	.	.	.
54039	854	1	Add	add	VB
54039	854	2	one	one	CD
54039	854	3	cup	cup	NN
54039	854	4	of	of	IN
54039	854	5	fine	fine	JJ
54039	854	6	bread	bread	NN
54039	854	7	crumbs	crumb	VBZ
54039	854	8	,	,	,
54039	854	9	some	some	DT
54039	854	10	chopped	chop	VBN
54039	854	11	sage	sage	NN
54039	854	12	to	to	TO
54039	854	13	taste	taste	VB
54039	854	14	,	,	,
54039	854	15	two	two	CD
54039	854	16	ounces	ounce	NNS
54039	854	17	of	of	IN
54039	854	18	butter	butter	NN
54039	854	19	,	,	,
54039	854	20	pepper	pepper	NN
54039	854	21	and	and	CC
54039	854	22	salt	salt	NN
54039	854	23	.	.	.
54039	855	1	Mix	mix	VB
54039	855	2	well	well	RB
54039	855	3	,	,	,
54039	855	4	and	and	CC
54039	855	5	stuff	stuff	VB
54039	855	6	the	the	DT
54039	855	7	marrows	marrow	NNS
54039	855	8	.	.	.
54039	856	1	Now	now	RB
54039	856	2	steam	steam	VB
54039	856	3	the	the	DT
54039	856	4	marrows	marrow	NNS
54039	856	5	till	till	IN
54039	856	6	nearly	nearly	RB
54039	856	7	done	do	VBN
54039	856	8	.	.	.
54039	857	1	Have	have	VBP
54039	857	2	ready	ready	JJ
54039	857	3	some	some	DT
54039	857	4	good	good	JJ
54039	857	5	brown	brown	JJ
54039	857	6	sauce	sauce	NN
54039	857	7	,	,	,
54039	857	8	as	as	IN
54039	857	9	recipe	recipe	NN
54039	857	10	No	no	UH
54039	857	11	.	.	.
54039	858	1	14	14	CD
54039	858	2	,	,	,
54039	858	3	finish	finish	VB
54039	858	4	cooking	cook	VBG
54039	858	5	your	-PRON-	PRP$
54039	858	6	marrows	marrow	NNS
54039	858	7	in	in	IN
54039	858	8	that	that	DT
54039	858	9	.	.	.
54039	859	1	Dish	dish	VB
54039	859	2	neatly	neatly	RB
54039	859	3	,	,	,
54039	859	4	and	and	CC
54039	859	5	pour	pour	VB
54039	859	6	the	the	DT
54039	859	7	sauce	sauce	NN
54039	859	8	round	round	IN
54039	859	9	them	-PRON-	PRP
54039	859	10	.	.	.
54039	860	1	A	a	DT
54039	860	2	separate	separate	JJ
54039	860	3	boat	boat	NN
54039	860	4	of	of	IN
54039	860	5	apple	apple	NN
54039	860	6	sauce	sauce	NN
54039	860	7	to	to	TO
54039	860	8	eat	eat	VB
54039	860	9	with	with	IN
54039	860	10	them	-PRON-	PRP
54039	860	11	is	be	VBZ
54039	860	12	liked	like	VBN
54039	860	13	by	by	IN
54039	860	14	some	some	DT
54039	860	15	.	.	.
54039	861	1	13	13	CD
54039	861	2	.	.	.
54039	862	1	Marrows	marrow	NNS
54039	862	2	on	on	IN
54039	862	3	Toast	Toast	NNP
54039	862	4	.	.	.
54039	863	1	Peel	peel	VB
54039	863	2	and	and	CC
54039	863	3	cut	cut	VB
54039	863	4	into	into	IN
54039	863	5	quarters	quarter	NNS
54039	863	6	some	some	DT
54039	863	7	nice	nice	JJ
54039	863	8	young	young	JJ
54039	863	9	marrows	marrow	NNS
54039	863	10	.	.	.
54039	864	1	Put	put	VB
54039	864	2	the	the	DT
54039	864	3	pieces	piece	NNS
54039	864	4	into	into	IN
54039	864	5	a	a	DT
54039	864	6	jar	jar	NN
54039	864	7	with	with	IN
54039	864	8	some	some	DT
54039	864	9	butter	butter	NN
54039	864	10	,	,	,
54039	864	11	pepper	pepper	NN
54039	864	12	and	and	CC
54039	864	13	salt	salt	NN
54039	864	14	.	.	.
54039	865	1	Cover	cover	VB
54039	865	2	the	the	DT
54039	865	3	jar	jar	NN
54039	865	4	close	close	RB
54039	865	5	,	,	,
54039	865	6	and	and	CC
54039	865	7	put	put	VBD
54039	865	8	it	-PRON-	PRP
54039	865	9	into	into	IN
54039	865	10	the	the	DT
54039	865	11	oven	oven	NN
54039	865	12	.	.	.
54039	866	1	Let	let	VB
54039	866	2	the	the	DT
54039	866	3	marrows	marrow	NNS
54039	866	4	cook	cook	VB
54039	866	5	in	in	IN
54039	866	6	their	-PRON-	PRP$
54039	866	7	own	own	JJ
54039	866	8	steam	steam	NN
54039	866	9	.	.	.
54039	867	1	When	when	WRB
54039	867	2	done	do	VBN
54039	867	3	place	place	NN
54039	867	4	them	-PRON-	PRP
54039	867	5	on	on	IN
54039	867	6	nicely	nicely	RB
54039	867	7	cut	cut	VBN
54039	867	8	pieces	piece	NNS
54039	867	9	of	of	IN
54039	867	10	buttered	butter	VBN
54039	867	11	toast	toast	NN
54039	867	12	;	;	:
54039	867	13	sprinkle	sprinkle	VB
54039	867	14	over	over	IN
54039	867	15	them	-PRON-	PRP
54039	867	16	pepper	pepper	NN
54039	867	17	and	and	CC
54039	867	18	salt	salt	NN
54039	867	19	.	.	.
54039	868	1	These	these	DT
54039	868	2	are	be	VBP
54039	868	3	really	really	RB
54039	868	4	delicious	delicious	JJ
54039	868	5	.	.	.
54039	869	1	14	14	CD
54039	869	2	.	.	.
54039	870	1	Stewed	Stewed	NNP
54039	870	2	Cabbage	Cabbage	NNP
54039	870	3	Stalks	Stalks	NNP
54039	870	4	.	.	.
54039	871	1	Get	get	VB
54039	871	2	good	good	JJ
54039	871	3	thick	thick	JJ
54039	871	4	stalks	stalk	NNS
54039	871	5	;	;	:
54039	871	6	cut	cut	VB
54039	871	7	away	away	RB
54039	871	8	all	all	PDT
54039	871	9	the	the	DT
54039	871	10	outside	outside	NN
54039	871	11	,	,	,
54039	871	12	till	till	IN
54039	871	13	you	-PRON-	PRP
54039	871	14	come	come	VBP
54039	871	15	to	to	IN
54039	871	16	the	the	DT
54039	871	17	tender	tender	NN
54039	871	18	part	part	NN
54039	871	19	inside	inside	RB
54039	871	20	;	;	,
54039	871	21	cut	cut	VB
54039	871	22	these	these	DT
54039	871	23	into	into	IN
54039	871	24	two	two	CD
54039	871	25	-	-	HYPH
54039	871	26	inch	inch	NN
54039	871	27	lengths	length	NNS
54039	871	28	.	.	.
54039	872	1	Parboil	Parboil	NNP
54039	872	2	them	-PRON-	PRP
54039	872	3	in	in	IN
54039	872	4	a	a	DT
54039	872	5	little	little	JJ
54039	872	6	salt	salt	NN
54039	872	7	and	and	CC
54039	872	8	water	water	NN
54039	872	9	,	,	,
54039	872	10	and	and	CC
54039	872	11	then	then	RB
54039	872	12	finish	finish	VB
54039	872	13	cooking	cook	VBG
54039	872	14	them	-PRON-	PRP
54039	872	15	,	,	,
54039	872	16	in	in	IN
54039	872	17	either	either	CC
54039	872	18	a	a	DT
54039	872	19	white	white	JJ
54039	872	20	sauce	sauce	NN
54039	872	21	as	as	IN
54039	872	22	No	no	UH
54039	872	23	.	.	.
54039	873	1	1	1	CD
54039	873	2	recipe	recipe	NN
54039	873	3	,	,	,
54039	873	4	or	or	CC
54039	873	5	brown	brown	JJ
54039	873	6	as	as	IN
54039	873	7	No	no	UH
54039	873	8	.	.	.
54039	874	1	14	14	CD
54039	874	2	recipe	recipe	NN
54039	874	3	.	.	.
54039	875	1	Either	either	DT
54039	875	2	way	way	NN
54039	875	3	they	-PRON-	PRP
54039	875	4	are	be	VBP
54039	875	5	truly	truly	RB
54039	875	6	delicious	delicious	JJ
54039	875	7	,	,	,
54039	875	8	and	and	CC
54039	875	9	by	by	IN
54039	875	10	far	far	RB
54039	875	11	the	the	DT
54039	875	12	best	good	JJS
54039	875	13	part	part	NN
54039	875	14	of	of	IN
54039	875	15	the	the	DT
54039	875	16	cabbage	cabbage	NN
54039	875	17	in	in	IN
54039	875	18	flavour	flavour	NN
54039	875	19	and	and	CC
54039	875	20	goodness	goodness	NN
54039	875	21	.	.	.
54039	876	1	15	15	CD
54039	876	2	.	.	.
54039	877	1	Spinach	spinach	NN
54039	877	2	with	with	IN
54039	877	3	Eggs	egg	NNS
54039	877	4	.	.	.
54039	878	1	Well	well	UH
54039	878	2	pick	pick	VB
54039	878	3	and	and	CC
54039	878	4	wash	wash	VB
54039	878	5	some	some	DT
54039	878	6	spinach	spinach	NN
54039	878	7	;	;	:
54039	878	8	put	put	VB
54039	878	9	it	-PRON-	PRP
54039	878	10	in	in	IN
54039	878	11	a	a	DT
54039	878	12	pan	pan	NN
54039	878	13	with	with	IN
54039	878	14	only	only	RB
54039	878	15	the	the	DT
54039	878	16	water	water	NN
54039	878	17	that	that	WDT
54039	878	18	is	be	VBZ
54039	878	19	in	in	IN
54039	878	20	the	the	DT
54039	878	21	leaves	leave	NNS
54039	878	22	;	;	:
54039	878	23	let	let	VB
54039	878	24	it	-PRON-	PRP
54039	878	25	boil	boil	VB
54039	878	26	till	till	IN
54039	878	27	quite	quite	RB
54039	878	28	tender	tender	NN
54039	878	29	.	.	.
54039	879	1	Mash	mash	VB
54039	879	2	it	-PRON-	PRP
54039	879	3	with	with	IN
54039	879	4	a	a	DT
54039	879	5	fork	fork	NN
54039	879	6	with	with	IN
54039	879	7	a	a	DT
54039	879	8	little	little	JJ
54039	879	9	butter	butter	NN
54039	879	10	,	,	,
54039	879	11	pepper	pepper	NN
54039	879	12	and	and	CC
54039	879	13	salt	salt	NN
54039	879	14	.	.	.
54039	880	1	Put	put	VB
54039	880	2	some	some	DT
54039	880	3	on	on	IN
54039	880	4	pieces	piece	NNS
54039	880	5	of	of	IN
54039	880	6	neatly	neatly	RB
54039	880	7	cut	cut	VBN
54039	880	8	buttered	butter	VBN
54039	880	9	toast	toast	NN
54039	880	10	,	,	,
54039	880	11	then	then	RB
54039	880	12	on	on	IN
54039	880	13	each	each	DT
54039	880	14	piece	piece	NN
54039	880	15	lay	lie	VBD
54039	880	16	a	a	DT
54039	880	17	well	well	RB
54039	880	18	poached	poached	JJ
54039	880	19	egg	egg	NN
54039	880	20	.	.	.
54039	881	1	Sprinkle	sprinkle	VB
54039	881	2	over	over	RP
54039	881	3	with	with	IN
54039	881	4	pepper	pepper	NN
54039	881	5	and	and	CC
54039	881	6	salt	salt	NN
54039	881	7	,	,	,
54039	881	8	and	and	CC
54039	881	9	serve	serve	VB
54039	881	10	.	.	.
54039	882	1	16	16	CD
54039	882	2	.	.	.
54039	883	1	Spinach	spinach	NN
54039	883	2	Indian	Indian	NNP
54039	883	3	Way	way	NN
54039	883	4	.	.	.
54039	884	1	Wash	wash	VB
54039	884	2	and	and	CC
54039	884	3	cook	cook	VB
54039	884	4	some	some	DT
54039	884	5	spinach	spinach	NN
54039	884	6	as	as	IN
54039	884	7	before	before	RB
54039	884	8	.	.	.
54039	885	1	Put	put	VB
54039	885	2	it	-PRON-	PRP
54039	885	3	aside	aside	RB
54039	885	4	.	.	.
54039	886	1	Cut	cut	VB
54039	886	2	up	up	RP
54039	886	3	an	an	DT
54039	886	4	onion	onion	NN
54039	886	5	into	into	IN
54039	886	6	rings	ring	NNS
54039	886	7	,	,	,
54039	886	8	and	and	CC
54039	886	9	fry	fry	VB
54039	886	10	in	in	IN
54039	886	11	two	two	CD
54039	886	12	ounces	ounce	NNS
54039	886	13	of	of	IN
54039	886	14	butter	butter	NN
54039	886	15	a	a	DT
54039	886	16	pale	pale	JJ
54039	886	17	yellow	yellow	NN
54039	886	18	.	.	.
54039	887	1	Put	put	VB
54039	887	2	in	in	RP
54039	887	3	your	-PRON-	PRP$
54039	887	4	spinach	spinach	NN
54039	887	5	;	;	:
54039	887	6	stir	stir	VB
54039	887	7	well	well	RB
54039	887	8	:	:	:
54039	887	9	add	add	VB
54039	887	10	Nepaul	Nepaul	NNP
54039	887	11	pepper	pepper	NN
54039	887	12	and	and	CC
54039	887	13	salt	salt	NN
54039	887	14	to	to	IN
54039	887	15	taste	taste	NN
54039	887	16	.	.	.
54039	888	1	This	this	DT
54039	888	2	may	may	MD
54039	888	3	be	be	VB
54039	888	4	eaten	eat	VBN
54039	888	5	on	on	IN
54039	888	6	toast	toast	NN
54039	888	7	,	,	,
54039	888	8	or	or	CC
54039	888	9	with	with	IN
54039	888	10	plain	plain	JJ
54039	888	11	boiled	boil	VBN
54039	888	12	rice	rice	NN
54039	888	13	.	.	.
54039	889	1	17	17	CD
54039	889	2	.	.	.
54039	890	1	Farced	Farced	NNP
54039	890	2	Parsnips	Parsnips	NNPS
54039	890	3	.	.	.
54039	891	1	Parboil	Parboil	NNP
54039	891	2	some	some	DT
54039	891	3	nice	nice	JJ
54039	891	4	young	young	JJ
54039	891	5	parsnips	parsnip	NNS
54039	891	6	.	.	.
54039	892	1	Scoop	scoop	VB
54039	892	2	out	out	RP
54039	892	3	the	the	DT
54039	892	4	inside	inside	NN
54039	892	5	,	,	,
54039	892	6	and	and	CC
54039	892	7	stuff	stuff	NN
54039	892	8	with	with	IN
54039	892	9	a	a	DT
54039	892	10	farce	farce	NN
54039	892	11	of	of	IN
54039	892	12	fish	fish	NN
54039	892	13	made	make	VBN
54039	892	14	thus	thus	RB
54039	892	15	--	--	:
54039	892	16	boil	boil	VB
54039	892	17	a	a	DT
54039	892	18	salt	salt	NN
54039	892	19	haddock	haddock	NN
54039	892	20	,	,	,
54039	892	21	remove	remove	VB
54039	892	22	all	all	DT
54039	892	23	skin	skin	NN
54039	892	24	and	and	CC
54039	892	25	bone	bone	NN
54039	892	26	,	,	,
54039	892	27	pound	pound	VB
54039	892	28	the	the	DT
54039	892	29	flesh	flesh	NN
54039	892	30	in	in	IN
54039	892	31	a	a	DT
54039	892	32	mortar	mortar	NN
54039	892	33	.	.	.
54039	893	1	Add	add	VB
54039	893	2	one	one	CD
54039	893	3	teaspoon	teaspoon	NN
54039	893	4	of	of	IN
54039	893	5	herbs	herb	NNS
54039	893	6	as	as	IN
54039	893	7	for	for	IN
54039	893	8	veal	veal	NN
54039	893	9	stuffing	stuffing	NN
54039	893	10	,	,	,
54039	893	11	Nepaul	Nepaul	NNP
54039	893	12	pepper	pepper	NN
54039	893	13	to	to	TO
54039	893	14	taste	taste	NN
54039	893	15	,	,	,
54039	893	16	a	a	DT
54039	893	17	small	small	JJ
54039	893	18	cup	cup	NN
54039	893	19	of	of	IN
54039	893	20	bread	bread	NN
54039	893	21	crumbs	crumb	NNS
54039	893	22	,	,	,
54039	893	23	some	some	DT
54039	893	24	butter	butter	NN
54039	893	25	and	and	CC
54039	893	26	a	a	DT
54039	893	27	teaspoon	teaspoon	NN
54039	893	28	of	of	IN
54039	893	29	chopped	chop	VBN
54039	893	30	onions	onion	NNS
54039	893	31	;	;	:
54039	893	32	bind	bind	VB
54039	893	33	the	the	DT
54039	893	34	whole	whole	NN
54039	893	35	with	with	IN
54039	893	36	well	well	RB
54039	893	37	beaten	beat	VBN
54039	893	38	eggs	egg	NNS
54039	893	39	,	,	,
54039	893	40	and	and	CC
54039	893	41	stuff	stuff	VB
54039	893	42	your	-PRON-	PRP$
54039	893	43	parsnips	parsnip	NNS
54039	893	44	.	.	.
54039	894	1	Now	now	RB
54039	894	2	finish	finish	VB
54039	894	3	cooking	cooking	NN
54039	894	4	by	by	IN
54039	894	5	steaming	steam	VBG
54039	894	6	them	-PRON-	PRP
54039	894	7	.	.	.
54039	895	1	Serve	serve	VB
54039	895	2	neatly	neatly	RB
54039	895	3	on	on	IN
54039	895	4	a	a	DT
54039	895	5	dish	dish	NN
54039	895	6	,	,	,
54039	895	7	and	and	CC
54039	895	8	pour	pour	VB
54039	895	9	over	over	IN
54039	895	10	them	-PRON-	PRP
54039	895	11	either	either	CC
54039	895	12	a	a	DT
54039	895	13	brown	brown	JJ
54039	895	14	sauce	sauce	NN
54039	895	15	as	as	IN
54039	895	16	No	no	UH
54039	895	17	.	.	.
54039	896	1	14	14	CD
54039	896	2	,	,	,
54039	896	3	or	or	CC
54039	896	4	white	white	JJ
54039	896	5	as	as	IN
54039	896	6	No	no	UH
54039	896	7	.	.	.
54039	897	1	1	1	LS
54039	897	2	,	,	,
54039	897	3	whichever	whichever	WDT
54039	897	4	is	be	VBZ
54039	897	5	liked	like	VBN
54039	897	6	best	well	RBS
54039	897	7	.	.	.
54039	898	1	18	18	CD
54039	898	2	.	.	.
54039	899	1	Farced	Farced	NNP
54039	899	2	Carrots	Carrots	NNPS
54039	899	3	.	.	.
54039	900	1	Parboil	Parboil	NNP
54039	900	2	some	some	DT
54039	900	3	nice	nice	JJ
54039	900	4	sized	sized	JJ
54039	900	5	carrots	carrot	NNS
54039	900	6	.	.	.
54039	901	1	Scoop	scoop	VB
54039	901	2	out	out	RP
54039	901	3	the	the	DT
54039	901	4	inside	inside	NN
54039	901	5	,	,	,
54039	901	6	and	and	CC
54039	901	7	stuff	stuff	NN
54039	901	8	with	with	IN
54039	901	9	a	a	DT
54039	901	10	farce	farce	NN
54039	901	11	as	as	IN
54039	901	12	for	for	IN
54039	901	13	lentil	lentil	JJ
54039	901	14	moulds	mould	NNS
54039	901	15	,	,	,
54039	901	16	recipe	recipe	VB
54039	901	17	No	no	UH
54039	901	18	.	.	.
54039	902	1	1	1	LS
54039	902	2	.	.	.
54039	903	1	Finish	finish	NN
54039	903	2	cooking	cooking	NN
54039	903	3	by	by	IN
54039	903	4	steaming	steam	VBG
54039	903	5	them	-PRON-	PRP
54039	903	6	,	,	,
54039	903	7	and	and	CC
54039	903	8	then	then	RB
54039	903	9	pour	pour	VBP
54039	903	10	over	over	IN
54039	903	11	a	a	DT
54039	903	12	tomato	tomato	NN
54039	903	13	sauce	sauce	NN
54039	903	14	,	,	,
54039	903	15	as	as	IN
54039	903	16	recipe	recipe	NN
54039	903	17	No	no	UH
54039	903	18	.	.	.
54039	904	1	15	15	CD
54039	904	2	,	,	,
54039	904	3	and	and	CC
54039	904	4	serve	serve	VB
54039	904	5	.	.	.
54039	905	1	19	19	CD
54039	905	2	.	.	.
54039	906	1	Vegetable	Vegetable	NNP
54039	906	2	Stew	Stew	NNP
54039	906	3	.	.	.
54039	907	1	Cut	cut	VB
54039	907	2	up	up	RP
54039	907	3	an	an	DT
54039	907	4	onion	onion	NN
54039	907	5	into	into	IN
54039	907	6	rings	ring	NNS
54039	907	7	,	,	,
54039	907	8	chop	chop	VB
54039	907	9	two	two	CD
54039	907	10	beads	bead	NNS
54039	907	11	of	of	IN
54039	907	12	garlic	garlic	NN
54039	907	13	,	,	,
54039	907	14	and	and	CC
54039	907	15	fry	fry	VB
54039	907	16	in	in	IN
54039	907	17	three	three	CD
54039	907	18	ounces	ounce	NNS
54039	907	19	of	of	IN
54039	907	20	butter	butter	NN
54039	907	21	with	with	IN
54039	907	22	twenty	twenty	CD
54039	907	23	-	-	HYPH
54039	907	24	four	four	CD
54039	907	25	cloves	clove	NNS
54039	907	26	;	;	:
54039	907	27	let	let	VB
54039	907	28	it	-PRON-	PRP
54039	907	29	get	get	VB
54039	907	30	a	a	DT
54039	907	31	nice	nice	JJ
54039	907	32	golden	golden	JJ
54039	907	33	colour	colour	NN
54039	907	34	.	.	.
54039	908	1	Now	now	RB
54039	908	2	add	add	VB
54039	908	3	sliced	sliced	JJ
54039	908	4	potatoes	potato	NNS
54039	908	5	,	,	,
54039	908	6	carrots	carrot	NNS
54039	908	7	,	,	,
54039	908	8	turnips	turnip	NNS
54039	908	9	,	,	,
54039	908	10	parsnips	parsnip	NNS
54039	908	11	,	,	,
54039	908	12	and	and	CC
54039	908	13	pour	pour	VB
54039	908	14	over	over	IN
54039	908	15	all	all	DT
54039	908	16	one	one	CD
54039	908	17	pint	pint	NN
54039	908	18	of	of	IN
54039	908	19	water	water	NN
54039	908	20	,	,	,
54039	908	21	two	two	CD
54039	908	22	tablespoons	tablespoon	NNS
54039	908	23	of	of	IN
54039	908	24	mushroom	mushroom	NN
54039	908	25	ketchup	ketchup	NN
54039	908	26	,	,	,
54039	908	27	salt	salt	NN
54039	908	28	and	and	CC
54039	908	29	Nepaul	Nepaul	NNP
54039	908	30	pepper	pepper	NN
54039	908	31	to	to	IN
54039	908	32	taste	taste	NN
54039	908	33	.	.	.
54039	909	1	Cook	cook	VB
54039	909	2	till	till	IN
54039	909	3	the	the	DT
54039	909	4	vegetables	vegetable	NNS
54039	909	5	are	be	VBP
54039	909	6	quite	quite	RB
54039	909	7	tender	tender	JJ
54039	909	8	,	,	,
54039	909	9	and	and	CC
54039	909	10	serve	serve	VB
54039	909	11	.	.	.
54039	910	1	This	this	DT
54039	910	2	is	be	VBZ
54039	910	3	quite	quite	RB
54039	910	4	as	as	RB
54039	910	5	nice	nice	JJ
54039	910	6	as	as	IN
54039	910	7	Irish	irish	JJ
54039	910	8	stew	stew	NN
54039	910	9	with	with	IN
54039	910	10	meat	meat	NN
54039	910	11	in	in	IN
54039	910	12	it	-PRON-	PRP
54039	910	13	.	.	.
54039	911	1	20	20	CD
54039	911	2	.	.	.
54039	912	1	Farced	Farced	NNP
54039	912	2	Tomatoes	Tomatoes	NNPS
54039	912	3	.	.	.
54039	913	1	Scoop	scoop	VB
54039	913	2	out	out	RP
54039	913	3	the	the	DT
54039	913	4	middle	middle	NN
54039	913	5	of	of	IN
54039	913	6	the	the	DT
54039	913	7	tomato	tomato	NN
54039	913	8	with	with	IN
54039	913	9	great	great	JJ
54039	913	10	care	care	NN
54039	913	11	.	.	.
54039	914	1	Put	put	VB
54039	914	2	into	into	IN
54039	914	3	it	-PRON-	PRP
54039	914	4	a	a	DT
54039	914	5	farce	farce	NN
54039	914	6	made	make	VBN
54039	914	7	thus	thus	RB
54039	914	8	--	--	:
54039	914	9	one	one	CD
54039	914	10	small	small	JJ
54039	914	11	cup	cup	NN
54039	914	12	of	of	IN
54039	914	13	bread	bread	NN
54039	914	14	crumbs	crumb	NNS
54039	914	15	,	,	,
54039	914	16	one	one	CD
54039	914	17	teaspoon	teaspoon	NN
54039	914	18	of	of	IN
54039	914	19	herbs	herb	NNS
54039	914	20	as	as	IN
54039	914	21	for	for	IN
54039	914	22	veal	veal	NN
54039	914	23	stuffing	stuffing	NN
54039	914	24	,	,	,
54039	914	25	two	two	CD
54039	914	26	ounces	ounce	NNS
54039	914	27	of	of	IN
54039	914	28	butter	butter	NN
54039	914	29	,	,	,
54039	914	30	pepper	pepper	NN
54039	914	31	and	and	CC
54039	914	32	salt	salt	NN
54039	914	33	to	to	IN
54039	914	34	taste	taste	NN
54039	914	35	;	;	:
54039	914	36	bind	bind	VB
54039	914	37	with	with	IN
54039	914	38	the	the	DT
54039	914	39	yolk	yolk	NNP
54039	914	40	of	of	IN
54039	914	41	one	one	CD
54039	914	42	or	or	CC
54039	914	43	two	two	CD
54039	914	44	well	well	RB
54039	914	45	beaten	beat	VBN
54039	914	46	eggs	egg	NNS
54039	914	47	.	.	.
54039	915	1	Stuff	stuff	NN
54039	915	2	your	-PRON-	PRP$
54039	915	3	tomatoes	tomato	NNS
54039	915	4	,	,	,
54039	915	5	put	put	VB
54039	915	6	a	a	DT
54039	915	7	little	little	JJ
54039	915	8	dab	dab	NN
54039	915	9	of	of	IN
54039	915	10	butter	butter	NN
54039	915	11	on	on	IN
54039	915	12	the	the	DT
54039	915	13	top	top	NN
54039	915	14	of	of	IN
54039	915	15	each	each	DT
54039	915	16	,	,	,
54039	915	17	sprinkle	sprinkle	VB
54039	915	18	with	with	IN
54039	915	19	pepper	pepper	NN
54039	915	20	and	and	CC
54039	915	21	salt	salt	NN
54039	915	22	,	,	,
54039	915	23	and	and	CC
54039	915	24	bake	bake	VB
54039	915	25	in	in	RP
54039	915	26	the	the	DT
54039	915	27	oven	oven	NN
54039	915	28	till	till	IN
54039	915	29	soft	soft	JJ
54039	915	30	.	.	.
54039	916	1	Dish	dish	VB
54039	916	2	neatly	neatly	RB
54039	916	3	;	;	:
54039	916	4	sprinkle	sprinkle	VB
54039	916	5	over	over	IN
54039	916	6	them	-PRON-	PRP
54039	916	7	some	some	DT
54039	916	8	chopped	chop	VBN
54039	916	9	green	green	JJ
54039	916	10	parsley	parsley	NN
54039	916	11	.	.	.
54039	917	1	These	these	DT
54039	917	2	may	may	MD
54039	917	3	be	be	VB
54039	917	4	served	serve	VBN
54039	917	5	on	on	IN
54039	917	6	pieces	piece	NNS
54039	917	7	of	of	IN
54039	917	8	fried	fried	JJ
54039	917	9	bread	bread	NN
54039	917	10	.	.	.
54039	918	1	They	-PRON-	PRP
54039	918	2	are	be	VBP
54039	918	3	very	very	RB
54039	918	4	nice	nice	JJ
54039	918	5	served	serve	VBN
54039	918	6	thus	thus	RB
54039	918	7	.	.	.
54039	919	1	21	21	CD
54039	919	2	.	.	.
54039	920	1	Mushroom	mushroom	NN
54039	920	2	and	and	CC
54039	920	3	Olive	Olive	NNP
54039	920	4	Stew	Stew	NNP
54039	920	5	.	.	.
54039	921	1	Make	make	VB
54039	921	2	a	a	DT
54039	921	3	nice	nice	JJ
54039	921	4	brown	brown	JJ
54039	921	5	sauce	sauce	NN
54039	921	6	as	as	IN
54039	921	7	recipe	recipe	NN
54039	921	8	No	no	UH
54039	921	9	.	.	.
54039	922	1	14	14	CD
54039	922	2	.	.	.
54039	923	1	Add	add	VB
54039	923	2	to	to	IN
54039	923	3	it	-PRON-	PRP
54039	923	4	some	some	DT
54039	923	5	turned	turn	VBN
54039	923	6	olives	olive	NNS
54039	923	7	,	,	,
54039	923	8	and	and	CC
54039	923	9	some	some	DT
54039	923	10	nice	nice	JJ
54039	923	11	button	button	NN
54039	923	12	mushrooms	mushroom	NNS
54039	923	13	.	.	.
54039	924	1	Garnish	garnish	VB
54039	924	2	the	the	DT
54039	924	3	dish	dish	NN
54039	924	4	with	with	IN
54039	924	5	fried	fried	JJ
54039	924	6	sippets	sippet	NNS
54039	924	7	of	of	IN
54039	924	8	bread	bread	NN
54039	924	9	and	and	CC
54039	924	10	chopped	chop	VBD
54039	924	11	green	green	JJ
54039	924	12	parsley	parsley	NN
54039	924	13	.	.	.
54039	925	1	22	22	CD
54039	925	2	.	.	.
54039	926	1	Mushrooms	mushroom	NNS
54039	926	2	on	on	IN
54039	926	3	Toast	Toast	NNP
54039	926	4	.	.	.
54039	927	1	Well	well	UH
54039	927	2	pick	pick	VB
54039	927	3	and	and	CC
54039	927	4	clean	clean	VB
54039	927	5	some	some	DT
54039	927	6	mushrooms	mushroom	NNS
54039	927	7	,	,	,
54039	927	8	fry	fry	VB
54039	927	9	in	in	IN
54039	927	10	about	about	RB
54039	927	11	four	four	CD
54039	927	12	ounces	ounce	NNS
54039	927	13	of	of	IN
54039	927	14	butter	butter	NN
54039	927	15	,	,	,
54039	927	16	with	with	IN
54039	927	17	pepper	pepper	NN
54039	927	18	and	and	CC
54039	927	19	salt	salt	NN
54039	927	20	to	to	IN
54039	927	21	taste	taste	NN
54039	927	22	.	.	.
54039	928	1	Cook	cook	VB
54039	928	2	till	till	IN
54039	928	3	the	the	DT
54039	928	4	mushrooms	mushroom	NNS
54039	928	5	get	get	VBP
54039	928	6	quite	quite	RB
54039	928	7	black	black	JJ
54039	928	8	.	.	.
54039	929	1	Serve	serve	VB
54039	929	2	on	on	IN
54039	929	3	neatly	neatly	RB
54039	929	4	cut	cut	VBN
54039	929	5	pieces	piece	NNS
54039	929	6	of	of	IN
54039	929	7	toast	toast	NN
54039	929	8	;	;	:
54039	929	9	heap	heap	VB
54039	929	10	them	-PRON-	PRP
54039	929	11	one	one	CD
54039	929	12	on	on	IN
54039	929	13	the	the	DT
54039	929	14	other	other	JJ
54039	929	15	,	,	,
54039	929	16	and	and	CC
54039	929	17	garnish	garnish	VB
54039	929	18	with	with	IN
54039	929	19	tufts	tuft	NNS
54039	929	20	of	of	IN
54039	929	21	parsley	parsley	NN
54039	929	22	.	.	.
54039	930	1	23	23	CD
54039	930	2	.	.	.
54039	931	1	Celery	celery	JJ
54039	931	2	Stew	Stew	NNP
54039	931	3	.	.	.
54039	932	1	Cut	cut	VB
54039	932	2	up	up	RP
54039	932	3	some	some	DT
54039	932	4	nice	nice	JJ
54039	932	5	tender	tender	NN
54039	932	6	stalks	stalk	NNS
54039	932	7	of	of	IN
54039	932	8	celery	celery	NN
54039	932	9	into	into	IN
54039	932	10	three	three	CD
54039	932	11	-	-	HYPH
54039	932	12	inch	inch	NN
54039	932	13	pieces	piece	NNS
54039	932	14	,	,	,
54039	932	15	parboil	parboil	NN
54039	932	16	in	in	IN
54039	932	17	milk	milk	NN
54039	932	18	,	,	,
54039	932	19	then	then	RB
54039	932	20	put	put	VB
54039	932	21	it	-PRON-	PRP
54039	932	22	into	into	IN
54039	932	23	a	a	DT
54039	932	24	sauce	sauce	NN
54039	932	25	as	as	IN
54039	932	26	recipe	recipe	NN
54039	932	27	No	no	UH
54039	932	28	.	.	.
54039	933	1	1	1	CD
54039	933	2	,	,	,
54039	933	3	and	and	CC
54039	933	4	finish	finish	VB
54039	933	5	cooking	cooking	NN
54039	933	6	thus	thus	RB
54039	933	7	--	--	:
54039	933	8	add	add	VB
54039	933	9	the	the	DT
54039	933	10	grated	grate	VBN
54039	933	11	rind	rind	NN
54039	933	12	of	of	IN
54039	933	13	half	half	PDT
54039	933	14	a	a	DT
54039	933	15	lemon	lemon	NN
54039	933	16	,	,	,
54039	933	17	the	the	DT
54039	933	18	grate	grate	NN
54039	933	19	of	of	IN
54039	933	20	a	a	DT
54039	933	21	nutmeg	nutmeg	NN
54039	933	22	,	,	,
54039	933	23	Nepaul	Nepaul	NNP
54039	933	24	pepper	pepper	NN
54039	933	25	and	and	CC
54039	933	26	salt	salt	NN
54039	933	27	to	to	IN
54039	933	28	taste	taste	NN
54039	933	29	.	.	.
54039	934	1	Lay	lay	VB
54039	934	2	this	this	DT
54039	934	3	on	on	IN
54039	934	4	nicely	nicely	RB
54039	934	5	trimmed	trim	VBN
54039	934	6	slices	slice	NNS
54039	934	7	of	of	IN
54039	934	8	toast	toast	NN
54039	934	9	,	,	,
54039	934	10	and	and	CC
54039	934	11	serve	serve	VB
54039	934	12	.	.	.
54039	935	1	The	the	DT
54039	935	2	celery	celery	NN
54039	935	3	may	may	MD
54039	935	4	be	be	VB
54039	935	5	stewed	stew	VBN
54039	935	6	in	in	IN
54039	935	7	a	a	DT
54039	935	8	brown	brown	JJ
54039	935	9	sauce	sauce	NN
54039	935	10	,	,	,
54039	935	11	as	as	IN
54039	935	12	per	per	IN
54039	935	13	recipe	recipe	NN
54039	935	14	No	no	NN
54039	935	15	.	.	.
54039	936	1	14	14	CD
54039	936	2	,	,	,
54039	936	3	instead	instead	RB
54039	936	4	of	of	IN
54039	936	5	the	the	DT
54039	936	6	white	white	JJ
54039	936	7	;	;	:
54039	936	8	it	-PRON-	PRP
54039	936	9	is	be	VBZ
54039	936	10	nice	nice	JJ
54039	936	11	either	either	DT
54039	936	12	way	way	NN
54039	936	13	.	.	.
54039	937	1	24	24	CD
54039	937	2	.	.	.
54039	938	1	Sea	Sea	NNP
54039	938	2	-	-	HYPH
54039	938	3	Kale	Kale	NNP
54039	938	4	Stew	Stew	NNP
54039	938	5	.	.	.
54039	939	1	Serve	serve	VB
54039	939	2	the	the	DT
54039	939	3	same	same	JJ
54039	939	4	as	as	IN
54039	939	5	celery	celery	NN
54039	939	6	,	,	,
54039	939	7	or	or	CC
54039	939	8	plain	plain	JJ
54039	939	9	boil	boil	NN
54039	939	10	,	,	,
54039	939	11	and	and	CC
54039	939	12	pour	pour	VB
54039	939	13	over	over	IN
54039	939	14	a	a	DT
54039	939	15	good	good	JJ
54039	939	16	white	white	JJ
54039	939	17	butter	butter	NN
54039	939	18	sauce	sauce	NN
54039	939	19	,	,	,
54039	939	20	in	in	IN
54039	939	21	which	which	WDT
54039	939	22	a	a	DT
54039	939	23	little	little	JJ
54039	939	24	cream	cream	NN
54039	939	25	has	have	VBZ
54039	939	26	been	be	VBN
54039	939	27	mixed	mix	VBN
54039	939	28	,	,	,
54039	939	29	to	to	TO
54039	939	30	make	make	VB
54039	939	31	it	-PRON-	PRP
54039	939	32	extra	extra	JJ
54039	939	33	rich	rich	JJ
54039	939	34	.	.	.
54039	940	1	25	25	CD
54039	940	2	.	.	.
54039	941	1	Stewed	stew	VBN
54039	941	2	Green	Green	NNP
54039	941	3	Peas	Peas	NNP
54039	941	4	.	.	.
54039	942	1	Shell	Shell	NNP
54039	942	2	your	-PRON-	PRP$
54039	942	3	peas	pea	NNS
54039	942	4	,	,	,
54039	942	5	and	and	CC
54039	942	6	put	put	VBD
54039	942	7	them	-PRON-	PRP
54039	942	8	into	into	IN
54039	942	9	a	a	DT
54039	942	10	jar	jar	NN
54039	942	11	.	.	.
54039	943	1	Add	add	VB
54039	943	2	two	two	CD
54039	943	3	ounces	ounce	NNS
54039	943	4	of	of	IN
54039	943	5	butter	butter	NN
54039	943	6	,	,	,
54039	943	7	a	a	DT
54039	943	8	little	little	JJ
54039	943	9	pepper	pepper	NN
54039	943	10	and	and	CC
54039	943	11	salt	salt	NN
54039	943	12	,	,	,
54039	943	13	and	and	CC
54039	943	14	one	one	CD
54039	943	15	saltspoon	saltspoon	NN
54039	943	16	of	of	IN
54039	943	17	sugar	sugar	NN
54039	943	18	;	;	:
54039	943	19	cover	cover	VB
54039	943	20	close	close	RB
54039	943	21	,	,	,
54039	943	22	and	and	CC
54039	943	23	put	put	VBD
54039	943	24	into	into	IN
54039	943	25	the	the	DT
54039	943	26	oven	oven	NN
54039	943	27	to	to	TO
54039	943	28	cook	cook	VB
54039	943	29	in	in	IN
54039	943	30	their	-PRON-	PRP$
54039	943	31	own	own	JJ
54039	943	32	steam	steam	NN
54039	943	33	.	.	.
54039	944	1	When	when	WRB
54039	944	2	quite	quite	RB
54039	944	3	done	do	VBN
54039	944	4	,	,	,
54039	944	5	turn	turn	VB
54039	944	6	out	out	RP
54039	944	7	into	into	IN
54039	944	8	a	a	DT
54039	944	9	dish	dish	NN
54039	944	10	,	,	,
54039	944	11	pour	pour	VB
54039	944	12	over	over	IN
54039	944	13	them	-PRON-	PRP
54039	944	14	a	a	DT
54039	944	15	good	good	JJ
54039	944	16	brown	brown	JJ
54039	944	17	sauce	sauce	NN
54039	944	18	,	,	,
54039	944	19	as	as	IN
54039	944	20	No	no	UH
54039	944	21	.	.	.
54039	945	1	14	14	CD
54039	945	2	,	,	,
54039	945	3	add	add	VB
54039	945	4	a	a	DT
54039	945	5	teaspoon	teaspoon	NN
54039	945	6	of	of	IN
54039	945	7	chopped	chop	VBN
54039	945	8	green	green	JJ
54039	945	9	mint	mint	NN
54039	945	10	,	,	,
54039	945	11	and	and	CC
54039	945	12	serve	serve	VB
54039	945	13	.	.	.
54039	946	1	26	26	CD
54039	946	2	.	.	.
54039	947	1	Stewed	stew	VBN
54039	947	2	French	french	JJ
54039	947	3	Beans	Beans	NNPS
54039	947	4	.	.	.
54039	948	1	Get	get	VB
54039	948	2	some	some	DT
54039	948	3	tender	tender	JJ
54039	948	4	French	french	JJ
54039	948	5	beans	bean	NNS
54039	948	6	,	,	,
54039	948	7	cut	cut	VB
54039	948	8	them	-PRON-	PRP
54039	948	9	in	in	IN
54039	948	10	two	two	CD
54039	948	11	or	or	CC
54039	948	12	three	three	CD
54039	948	13	pieces	piece	NNS
54039	948	14	each	each	DT
54039	948	15	across	across	IN
54039	948	16	,	,	,
54039	948	17	_	_	NNP
54039	948	18	not	not	RB
54039	948	19	_	_	NNP
54039	948	20	lengthways	lengthway	NNS
54039	948	21	,	,	,
54039	948	22	cook	cook	VB
54039	948	23	the	the	DT
54039	948	24	same	same	JJ
54039	948	25	as	as	IN
54039	948	26	peas	pea	NNS
54039	948	27	in	in	IN
54039	948	28	a	a	DT
54039	948	29	jar	jar	NN
54039	948	30	,	,	,
54039	948	31	omitting	omit	VBG
54039	948	32	the	the	DT
54039	948	33	sugar	sugar	NN
54039	948	34	.	.	.
54039	949	1	Turn	turn	VB
54039	949	2	out	out	RP
54039	949	3	on	on	IN
54039	949	4	a	a	DT
54039	949	5	dish	dish	NN
54039	949	6	,	,	,
54039	949	7	and	and	CC
54039	949	8	pour	pour	VB
54039	949	9	over	over	IN
54039	949	10	them	-PRON-	PRP
54039	949	11	a	a	DT
54039	949	12	brown	brown	JJ
54039	949	13	parsley	parsley	NN
54039	949	14	sauce	sauce	NN
54039	949	15	,	,	,
54039	949	16	as	as	IN
54039	949	17	recipe	recipe	NN
54039	949	18	No	no	UH
54039	949	19	.	.	.
54039	950	1	18	18	CD
54039	950	2	.	.	.
54039	951	1	27	27	CD
54039	951	2	.	.	.
54039	952	1	French	french	JJ
54039	952	2	Beans	Beans	NNPS
54039	952	3	on	on	IN
54039	952	4	Toast	Toast	NNP
54039	952	5	.	.	.
54039	953	1	Get	get	VB
54039	953	2	some	some	DT
54039	953	3	very	very	RB
54039	953	4	young	young	JJ
54039	953	5	French	french	JJ
54039	953	6	beans	bean	NNS
54039	953	7	,	,	,
54039	953	8	put	put	VB
54039	953	9	them	-PRON-	PRP
54039	953	10	in	in	IN
54039	953	11	whole	whole	NN
54039	953	12	in	in	IN
54039	953	13	a	a	DT
54039	953	14	jar	jar	NN
54039	953	15	,	,	,
54039	953	16	with	with	IN
54039	953	17	butter	butter	NN
54039	953	18	,	,	,
54039	953	19	pepper	pepper	NN
54039	953	20	and	and	CC
54039	953	21	salt	salt	NN
54039	953	22	,	,	,
54039	953	23	and	and	CC
54039	953	24	a	a	DT
54039	953	25	mite	mite	NN
54039	953	26	of	of	IN
54039	953	27	soda	soda	NN
54039	953	28	to	to	TO
54039	953	29	preserve	preserve	VB
54039	953	30	the	the	DT
54039	953	31	colour	colour	NN
54039	953	32	.	.	.
54039	954	1	Cook	cook	VB
54039	954	2	them	-PRON-	PRP
54039	954	3	as	as	IN
54039	954	4	in	in	IN
54039	954	5	previous	previous	JJ
54039	954	6	recipe	recipe	NN
54039	954	7	.	.	.
54039	955	1	Turn	turn	VB
54039	955	2	them	-PRON-	PRP
54039	955	3	out	out	RP
54039	955	4	when	when	WRB
54039	955	5	done	do	VBN
54039	955	6	,	,	,
54039	955	7	and	and	CC
54039	955	8	lay	lie	VBD
54039	955	9	on	on	RP
54039	955	10	neatly	neatly	RB
54039	955	11	cut	cut	VBN
54039	955	12	slices	slice	NNS
54039	955	13	of	of	IN
54039	955	14	well	well	RB
54039	955	15	buttered	butter	VBN
54039	955	16	toast	toast	NN
54039	955	17	.	.	.
54039	956	1	Sprinkle	sprinkle	VB
54039	956	2	over	over	RP
54039	956	3	with	with	IN
54039	956	4	pepper	pepper	NN
54039	956	5	and	and	CC
54039	956	6	salt	salt	NN
54039	956	7	,	,	,
54039	956	8	and	and	CC
54039	956	9	serve	serve	VB
54039	956	10	very	very	RB
54039	956	11	hot	hot	JJ
54039	956	12	.	.	.
54039	957	1	28	28	CD
54039	957	2	.	.	.
54039	958	1	Stewed	stew	VBN
54039	958	2	Broad	broad	JJ
54039	958	3	Beans	Beans	NNPS
54039	958	4	.	.	.
54039	959	1	Well	well	UH
54039	959	2	boil	boil	VB
54039	959	3	some	some	DT
54039	959	4	broad	broad	JJ
54039	959	5	beans	bean	NNS
54039	959	6	in	in	IN
54039	959	7	salt	salt	NN
54039	959	8	and	and	CC
54039	959	9	water	water	NN
54039	959	10	;	;	:
54039	959	11	take	take	VB
54039	959	12	off	off	RP
54039	959	13	the	the	DT
54039	959	14	skins	skin	NNS
54039	959	15	,	,	,
54039	959	16	and	and	CC
54039	959	17	pour	pour	VB
54039	959	18	over	over	IN
54039	959	19	the	the	DT
54039	959	20	beans	beans	NNPS
54039	959	21	a	a	DT
54039	959	22	parsley	parsley	NN
54039	959	23	and	and	CC
54039	959	24	butter	butter	NN
54039	959	25	sauce	sauce	NN
54039	959	26	,	,	,
54039	959	27	as	as	IN
54039	959	28	recipe	recipe	NN
54039	959	29	No	no	UH
54039	959	30	.	.	.
54039	960	1	3	3	LS
54039	960	2	.	.	.
54039	961	1	These	these	DT
54039	961	2	may	may	MD
54039	961	3	be	be	VB
54039	961	4	served	serve	VBN
54039	961	5	on	on	IN
54039	961	6	toast	toast	NN
54039	961	7	,	,	,
54039	961	8	and	and	CC
54039	961	9	thus	thus	RB
54039	961	10	make	make	VB
54039	961	11	a	a	DT
54039	961	12	substantial	substantial	JJ
54039	961	13	dish	dish	NN
54039	961	14	,	,	,
54039	961	15	and	and	CC
54039	961	16	very	very	RB
54039	961	17	nice	nice	JJ
54039	961	18	.	.	.
54039	962	1	29	29	CD
54039	962	2	.	.	.
54039	963	1	Jerusalem	Jerusalem	NNP
54039	963	2	Artichokes	Artichokes	NNP
54039	963	3	on	on	IN
54039	963	4	Toast	Toast	NNP
54039	963	5	.	.	.
54039	964	1	Peel	peel	VB
54039	964	2	very	very	RB
54039	964	3	carefully	carefully	RB
54039	964	4	and	and	CC
54039	964	5	trim	trim	VBP
54039	964	6	nicely	nicely	RB
54039	964	7	;	;	:
54039	964	8	throw	throw	VB
54039	964	9	them	-PRON-	PRP
54039	964	10	into	into	IN
54039	964	11	cold	cold	JJ
54039	964	12	water	water	NN
54039	964	13	as	as	IN
54039	964	14	you	-PRON-	PRP
54039	964	15	peel	peel	VBP
54039	964	16	them	-PRON-	PRP
54039	964	17	,	,	,
54039	964	18	or	or	CC
54039	964	19	they	-PRON-	PRP
54039	964	20	will	will	MD
54039	964	21	get	get	VB
54039	964	22	discoloured	discolour	VBN
54039	964	23	.	.	.
54039	965	1	Boil	Boil	NNP
54039	965	2	in	in	IN
54039	965	3	salt	salt	NN
54039	965	4	and	and	CC
54039	965	5	water	water	NN
54039	965	6	till	till	IN
54039	965	7	quite	quite	RB
54039	965	8	soft	soft	JJ
54039	965	9	;	;	:
54039	965	10	drain	drain	VB
54039	965	11	;	;	:
54039	965	12	mash	mash	VB
54039	965	13	them	-PRON-	PRP
54039	965	14	with	with	IN
54039	965	15	a	a	DT
54039	965	16	fork	fork	NN
54039	965	17	till	till	IN
54039	965	18	quite	quite	RB
54039	965	19	smooth	smooth	JJ
54039	965	20	,	,	,
54039	965	21	with	with	IN
54039	965	22	butter	butter	NN
54039	965	23	,	,	,
54039	965	24	pepper	pepper	NN
54039	965	25	and	and	CC
54039	965	26	salt	salt	NN
54039	965	27	.	.	.
54039	966	1	Put	put	VB
54039	966	2	the	the	DT
54039	966	3	artichokes	artichoke	NNS
54039	966	4	thickly	thickly	RB
54039	966	5	on	on	IN
54039	966	6	nicely	nicely	RB
54039	966	7	cut	cut	VBN
54039	966	8	pieces	piece	NNS
54039	966	9	of	of	IN
54039	966	10	buttered	butter	VBN
54039	966	11	toast	toast	NN
54039	966	12	,	,	,
54039	966	13	and	and	CC
54039	966	14	sprinkle	sprinkle	VB
54039	966	15	with	with	IN
54039	966	16	pepper	pepper	NN
54039	966	17	and	and	CC
54039	966	18	salt	salt	NN
54039	966	19	,	,	,
54039	966	20	and	and	CC
54039	966	21	serve	serve	VB
54039	966	22	.	.	.
54039	967	1	This	this	DT
54039	967	2	is	be	VBZ
54039	967	3	simply	simply	RB
54039	967	4	delicious	delicious	JJ
54039	967	5	,	,	,
54039	967	6	though	though	IN
54039	967	7	simple	simple	JJ
54039	967	8	.	.	.
54039	968	1	30	30	CD
54039	968	2	.	.	.
54039	969	1	Egg	Egg	NNP
54039	969	2	Plant	Plant	NNP
54039	969	3	Savoury	Savoury	NNP
54039	969	4	.	.	.
54039	970	1	Cut	cut	VB
54039	970	2	up	up	RP
54039	970	3	some	some	DT
54039	970	4	egg	egg	NN
54039	970	5	plants	plant	NNS
54039	970	6	into	into	IN
54039	970	7	quarters	quarter	NNS
54039	970	8	;	;	:
54039	970	9	put	put	VB
54039	970	10	them	-PRON-	PRP
54039	970	11	into	into	IN
54039	970	12	a	a	DT
54039	970	13	jar	jar	NN
54039	970	14	,	,	,
54039	970	15	with	with	IN
54039	970	16	butter	butter	NN
54039	970	17	,	,	,
54039	970	18	pepper	pepper	NN
54039	970	19	and	and	CC
54039	970	20	salt	salt	NN
54039	970	21	;	;	:
54039	970	22	cover	cover	VB
54039	970	23	close	close	RB
54039	970	24	,	,	,
54039	970	25	and	and	CC
54039	970	26	put	put	VBD
54039	970	27	in	in	IN
54039	970	28	the	the	DT
54039	970	29	oven	oven	NN
54039	970	30	.	.	.
54039	971	1	When	when	WRB
54039	971	2	done	do	VBN
54039	971	3	,	,	,
54039	971	4	take	take	VB
54039	971	5	them	-PRON-	PRP
54039	971	6	out	out	RP
54039	971	7	,	,	,
54039	971	8	mash	mash	VB
54039	971	9	them	-PRON-	PRP
54039	971	10	smooth	smooth	JJ
54039	971	11	with	with	IN
54039	971	12	a	a	DT
54039	971	13	fork	fork	NN
54039	971	14	.	.	.
54039	972	1	Add	add	VB
54039	972	2	two	two	CD
54039	972	3	hard	hard	RB
54039	972	4	-	-	HYPH
54039	972	5	boiled	boil	VBN
54039	972	6	eggs	egg	NNS
54039	972	7	chopped	chop	VBN
54039	972	8	fine	fine	JJ
54039	972	9	,	,	,
54039	972	10	and	and	CC
54039	972	11	a	a	DT
54039	972	12	few	few	JJ
54039	972	13	bread	bread	NN
54039	972	14	crumbs	crumb	NNS
54039	972	15	,	,	,
54039	972	16	fill	fill	VB
54039	972	17	the	the	DT
54039	972	18	mixture	mixture	NN
54039	972	19	with	with	IN
54039	972	20	little	little	JJ
54039	972	21	scallop	scallop	NN
54039	972	22	shells	shell	NNS
54039	972	23	,	,	,
54039	972	24	brush	brush	NN
54039	972	25	over	over	IN
54039	972	26	the	the	DT
54039	972	27	top	top	NN
54039	972	28	of	of	IN
54039	972	29	each	each	DT
54039	972	30	with	with	IN
54039	972	31	well	well	RB
54039	972	32	beaten	beat	VBN
54039	972	33	egg	egg	NN
54039	972	34	,	,	,
54039	972	35	sprinkle	sprinkle	VB
54039	972	36	on	on	IN
54039	972	37	some	some	DT
54039	972	38	fine	fine	JJ
54039	972	39	bread	bread	NN
54039	972	40	crumbs	crumb	NNS
54039	972	41	,	,	,
54039	972	42	put	put	VB
54039	972	43	a	a	DT
54039	972	44	little	little	JJ
54039	972	45	dab	dab	NN
54039	972	46	of	of	IN
54039	972	47	butter	butter	NN
54039	972	48	on	on	IN
54039	972	49	each	each	DT
54039	972	50	,	,	,
54039	972	51	and	and	CC
54039	972	52	just	just	RB
54039	972	53	put	put	VB
54039	972	54	in	in	IN
54039	972	55	the	the	DT
54039	972	56	oven	oven	NN
54039	972	57	to	to	TO
54039	972	58	brown	brown	VB
54039	972	59	.	.	.
54039	973	1	Serve	serve	VB
54039	973	2	them	-PRON-	PRP
54039	973	3	in	in	IN
54039	973	4	the	the	DT
54039	973	5	shells	shell	NNS
54039	973	6	,	,	,
54039	973	7	neatly	neatly	RB
54039	973	8	dished	dish	VBN
54039	973	9	.	.	.
54039	974	1	_	_	NNP
54039	974	2	SALADS	SALADS	NNP
54039	974	3	IN	in	IN
54039	974	4	VARIOUS	VARIOUS	NNP
54039	974	5	WAYS	WAYS	NNP
54039	974	6	.	.	.
54039	974	7	_	_	NNP
54039	974	8	These	these	DT
54039	974	9	are	be	VBP
54039	974	10	very	very	RB
54039	974	11	little	little	JJ
54039	974	12	understood	understand	VBN
54039	974	13	in	in	IN
54039	974	14	this	this	DT
54039	974	15	country	country	NN
54039	974	16	.	.	.
54039	975	1	Almost	almost	RB
54039	975	2	any	any	DT
54039	975	3	vegetable	vegetable	NN
54039	975	4	cold	cold	NN
54039	975	5	can	can	MD
54039	975	6	be	be	VB
54039	975	7	made	make	VBN
54039	975	8	into	into	IN
54039	975	9	a	a	DT
54039	975	10	most	most	RBS
54039	975	11	appetising	appetising	JJ
54039	975	12	salad	salad	NN
54039	975	13	.	.	.
54039	976	1	By	by	IN
54039	976	2	this	this	DT
54039	976	3	means	mean	VBZ
54039	976	4	you	-PRON-	PRP
54039	976	5	have	have	VBP
54039	976	6	really	really	RB
54039	976	7	delicious	delicious	JJ
54039	976	8	dishes	dish	NNS
54039	976	9	,	,	,
54039	976	10	and	and	CC
54039	976	11	there	there	EX
54039	976	12	is	be	VBZ
54039	976	13	no	no	DT
54039	976	14	waste	waste	NN
54039	976	15	of	of	IN
54039	976	16	cold	cold	JJ
54039	976	17	vegetables	vegetable	NNS
54039	976	18	or	or	CC
54039	976	19	fish	fish	NN
54039	976	20	.	.	.
54039	977	1	I	-PRON-	PRP
54039	977	2	will	will	MD
54039	977	3	give	give	VB
54039	977	4	a	a	DT
54039	977	5	few	few	JJ
54039	977	6	which	which	WDT
54039	977	7	,	,	,
54039	977	8	though	though	IN
54039	977	9	known	know	VBN
54039	977	10	,	,	,
54039	977	11	are	be	VBP
54039	977	12	very	very	RB
54039	977	13	seldom	seldom	RB
54039	977	14	used	use	VBN
54039	977	15	,	,	,
54039	977	16	and	and	CC
54039	977	17	I	-PRON-	PRP
54039	977	18	want	want	VBP
54039	977	19	to	to	TO
54039	977	20	impress	impress	VB
54039	977	21	the	the	DT
54039	977	22	fact	fact	NN
54039	977	23	in	in	IN
54039	977	24	the	the	DT
54039	977	25	minds	mind	NNS
54039	977	26	of	of	IN
54039	977	27	my	-PRON-	PRP$
54039	977	28	readers	reader	NNS
54039	977	29	that	that	IN
54039	977	30	salads	salad	NNS
54039	977	31	are	be	VBP
54039	977	32	healthy	healthy	JJ
54039	977	33	and	and	CC
54039	977	34	economical	economical	JJ
54039	977	35	,	,	,
54039	977	36	and	and	CC
54039	977	37	generally	generally	RB
54039	977	38	liked	like	VBN
54039	977	39	by	by	IN
54039	977	40	young	young	JJ
54039	977	41	and	and	CC
54039	977	42	old	old	JJ
54039	977	43	,	,	,
54039	977	44	and	and	CC
54039	977	45	the	the	DT
54039	977	46	very	very	RB
54039	977	47	little	little	JJ
54039	977	48	trouble	trouble	NN
54039	977	49	they	-PRON-	PRP
54039	977	50	take	take	VBP
54039	977	51	in	in	IN
54039	977	52	preparation	preparation	NN
54039	977	53	is	be	VBZ
54039	977	54	well	well	RB
54039	977	55	repaid	repay	VBN
54039	977	56	by	by	IN
54039	977	57	the	the	DT
54039	977	58	result	result	NN
54039	977	59	.	.	.
54039	978	1	1	1	LS
54039	978	2	.	.	.
54039	979	1	Potato	Potato	NNP
54039	979	2	Salad	Salad	NNP
54039	979	3	.	.	.
54039	980	1	Mash	mash	VB
54039	980	2	up	up	RP
54039	980	3	any	any	DT
54039	980	4	cold	cold	JJ
54039	980	5	potatoes	potato	NNS
54039	980	6	you	-PRON-	PRP
54039	980	7	may	may	MD
54039	980	8	have	have	VB
54039	980	9	,	,	,
54039	980	10	mix	mix	VB
54039	980	11	them	-PRON-	PRP
54039	980	12	with	with	IN
54039	980	13	any	any	DT
54039	980	14	cold	cold	JJ
54039	980	15	fish	fish	NN
54039	980	16	.	.	.
54039	981	1	Add	add	VB
54039	981	2	a	a	DT
54039	981	3	tablespoon	tablespoon	NN
54039	981	4	of	of	IN
54039	981	5	best	good	JJS
54039	981	6	olive	olive	NN
54039	981	7	oil	oil	NN
54039	981	8	,	,	,
54039	981	9	some	some	DT
54039	981	10	caper	caper	NN
54039	981	11	vinegar	vinegar	NN
54039	981	12	,	,	,
54039	981	13	and	and	CC
54039	981	14	a	a	DT
54039	981	15	few	few	JJ
54039	981	16	chopped	chop	VBN
54039	981	17	capers	caper	NNS
54039	981	18	,	,	,
54039	981	19	one	one	CD
54039	981	20	teaspoon	teaspoon	NN
54039	981	21	of	of	IN
54039	981	22	chopped	chop	VBN
54039	981	23	onions	onion	NNS
54039	981	24	,	,	,
54039	981	25	one	one	CD
54039	981	26	bead	bead	NN
54039	981	27	of	of	IN
54039	981	28	garlic	garlic	NN
54039	981	29	chopped	chop	VBD
54039	981	30	very	very	RB
54039	981	31	small	small	JJ
54039	981	32	,	,	,
54039	981	33	the	the	DT
54039	981	34	grated	grate	VBN
54039	981	35	rind	rind	NN
54039	981	36	of	of	IN
54039	981	37	a	a	DT
54039	981	38	small	small	JJ
54039	981	39	lemon	lemon	NN
54039	981	40	,	,	,
54039	981	41	the	the	DT
54039	981	42	juice	juice	NN
54039	981	43	of	of	IN
54039	981	44	half	half	PDT
54039	981	45	a	a	DT
54039	981	46	lemon	lemon	NN
54039	981	47	strained	strained	JJ
54039	981	48	,	,	,
54039	981	49	salt	salt	NN
54039	981	50	and	and	CC
54039	981	51	Nepaul	Nepaul	NNP
54039	981	52	pepper	pepper	NN
54039	981	53	to	to	IN
54039	981	54	taste	taste	NN
54039	981	55	;	;	:
54039	981	56	mix	mix	VB
54039	981	57	thoroughly	thoroughly	RB
54039	981	58	.	.	.
54039	982	1	Serve	serve	VB
54039	982	2	it	-PRON-	PRP
54039	982	3	in	in	IN
54039	982	4	a	a	DT
54039	982	5	glass	glass	NN
54039	982	6	dish	dish	NN
54039	982	7	neatly	neatly	RB
54039	982	8	piled	pile	VBN
54039	982	9	up	up	RP
54039	982	10	,	,	,
54039	982	11	smooth	smooth	JJ
54039	982	12	with	with	IN
54039	982	13	a	a	DT
54039	982	14	fork	fork	NN
54039	982	15	.	.	.
54039	983	1	Sprinkle	sprinkle	VB
54039	983	2	over	over	IN
54039	983	3	the	the	DT
54039	983	4	whole	whole	NN
54039	983	5	some	some	DT
54039	983	6	chopped	chop	VBN
54039	983	7	hard	hard	RB
54039	983	8	-	-	HYPH
54039	983	9	boiled	boil	VBN
54039	983	10	egg	egg	NN
54039	983	11	,	,	,
54039	983	12	and	and	CC
54039	983	13	arrange	arrange	NN
54039	983	14	pretty	pretty	JJ
54039	983	15	West	west	JJ
54039	983	16	Indian	indian	JJ
54039	983	17	pickles	pickle	NNS
54039	983	18	over	over	IN
54039	983	19	it	-PRON-	PRP
54039	983	20	for	for	IN
54039	983	21	decoration	decoration	NN
54039	983	22	.	.	.
54039	984	1	2	2	LS
54039	984	2	.	.	.
54039	985	1	Plain	plain	JJ
54039	985	2	Potato	Potato	NNP
54039	985	3	Salad	Salad	NNP
54039	985	4	.	.	.
54039	986	1	Cut	cut	VB
54039	986	2	up	up	RP
54039	986	3	any	any	DT
54039	986	4	cold	cold	JJ
54039	986	5	potatoes	potato	NNS
54039	986	6	in	in	IN
54039	986	7	slices	slice	NNS
54039	986	8	,	,	,
54039	986	9	mix	mix	VB
54039	986	10	with	with	IN
54039	986	11	them	-PRON-	PRP
54039	986	12	a	a	DT
54039	986	13	teaspoon	teaspoon	NN
54039	986	14	of	of	IN
54039	986	15	chopped	chop	VBN
54039	986	16	onion	onion	NN
54039	986	17	,	,	,
54039	986	18	a	a	DT
54039	986	19	teaspoon	teaspoon	NN
54039	986	20	of	of	IN
54039	986	21	chopped	chop	VBN
54039	986	22	parsley	parsley	NN
54039	986	23	,	,	,
54039	986	24	and	and	CC
54039	986	25	pour	pour	VB
54039	986	26	over	over	IN
54039	986	27	it	-PRON-	PRP
54039	986	28	equal	equal	JJ
54039	986	29	quantities	quantity	NNS
54039	986	30	of	of	IN
54039	986	31	best	good	JJS
54039	986	32	olive	olive	NN
54039	986	33	oil	oil	NN
54039	986	34	and	and	CC
54039	986	35	vinegar	vinegar	NN
54039	986	36	that	that	WDT
54039	986	37	has	have	VBZ
54039	986	38	been	be	VBN
54039	986	39	well	well	RB
54039	986	40	mixed	mixed	JJ
54039	986	41	with	with	IN
54039	986	42	a	a	DT
54039	986	43	little	little	JJ
54039	986	44	pepper	pepper	NN
54039	986	45	and	and	CC
54039	986	46	salt	salt	NN
54039	986	47	.	.	.
54039	987	1	3	3	LS
54039	987	2	.	.	.
54039	988	1	Mixed	mixed	JJ
54039	988	2	Vegetable	Vegetable	NNP
54039	988	3	Salad	salad	NN
54039	988	4	.	.	.
54039	989	1	Cold	cold	JJ
54039	989	2	carrots	carrot	NNS
54039	989	3	,	,	,
54039	989	4	turnips	turnip	NNS
54039	989	5	,	,	,
54039	989	6	potatoes	potato	NNS
54039	989	7	,	,	,
54039	989	8	green	green	JJ
54039	989	9	peas	pea	NNS
54039	989	10	,	,	,
54039	989	11	French	french	JJ
54039	989	12	beans	bean	NNS
54039	989	13	,	,	,
54039	989	14	beet	beet	NN
54039	989	15	-	-	HYPH
54039	989	16	root	root	NN
54039	989	17	,	,	,
54039	989	18	celery	celery	NN
54039	989	19	,	,	,
54039	989	20	cauliflower	cauliflower	NN
54039	989	21	,	,	,
54039	989	22	etc	etc	FW
54039	989	23	.	.	.
54039	990	1	Cut	cut	VB
54039	990	2	the	the	DT
54039	990	3	carrots	carrot	NNS
54039	990	4	,	,	,
54039	990	5	turnips	turnip	NNS
54039	990	6	,	,	,
54039	990	7	potatoes	potato	NNS
54039	990	8	,	,	,
54039	990	9	etc	etc	FW
54039	990	10	.	.	FW
54039	990	11	,	,	,
54039	990	12	with	with	IN
54039	990	13	a	a	DT
54039	990	14	nice	nice	JJ
54039	990	15	fancy	fancy	JJ
54039	990	16	vegetable	vegetable	NN
54039	990	17	cutter	cutter	NN
54039	990	18	;	;	:
54039	990	19	mix	mix	VB
54039	990	20	in	in	IN
54039	990	21	the	the	DT
54039	990	22	green	green	JJ
54039	990	23	peas	pea	NNS
54039	990	24	,	,	,
54039	990	25	the	the	DT
54039	990	26	French	french	JJ
54039	990	27	beans	bean	NNS
54039	990	28	cut	cut	VBD
54039	990	29	up	up	RP
54039	990	30	in	in	IN
54039	990	31	two	two	CD
54039	990	32	or	or	CC
54039	990	33	three	three	CD
54039	990	34	pieces	piece	NNS
54039	990	35	each	each	DT
54039	990	36	,	,	,
54039	990	37	the	the	DT
54039	990	38	cauliflower	cauliflower	NN
54039	990	39	in	in	IN
54039	990	40	neat	neat	JJ
54039	990	41	little	little	JJ
54039	990	42	branches	branch	NNS
54039	990	43	.	.	.
54039	991	1	Mix	mix	VB
54039	991	2	with	with	IN
54039	991	3	them	-PRON-	PRP
54039	991	4	a	a	DT
54039	991	5	teaspoon	teaspoon	NN
54039	991	6	of	of	IN
54039	991	7	chopped	chop	VBN
54039	991	8	onion	onion	NN
54039	991	9	,	,	,
54039	991	10	a	a	DT
54039	991	11	teaspoon	teaspoon	NN
54039	991	12	of	of	IN
54039	991	13	chopped	chop	VBN
54039	991	14	parsley	parsley	NN
54039	991	15	;	;	:
54039	991	16	mix	mix	VB
54039	991	17	equal	equal	JJ
54039	991	18	quantities	quantity	NNS
54039	991	19	of	of	IN
54039	991	20	vinegar	vinegar	NN
54039	991	21	and	and	CC
54039	991	22	best	good	JJS
54039	991	23	olive	olive	NN
54039	991	24	oil	oil	NN
54039	991	25	,	,	,
54039	991	26	with	with	IN
54039	991	27	pepper	pepper	NN
54039	991	28	and	and	CC
54039	991	29	salt	salt	NN
54039	991	30	to	to	IN
54039	991	31	taste	taste	NN
54039	991	32	;	;	:
54039	991	33	toss	toss	VB
54039	991	34	all	all	DT
54039	991	35	lightly	lightly	RB
54039	991	36	up	up	RB
54039	991	37	together	together	RB
54039	991	38	.	.	.
54039	992	1	Ornament	ornament	JJ
54039	992	2	with	with	IN
54039	992	3	lettuce	lettuce	NN
54039	992	4	and	and	CC
54039	992	5	watercress	watercress	NN
54039	992	6	in	in	IN
54039	992	7	bunches	bunche	NNS
54039	992	8	.	.	.
54039	993	1	N.B.--German	n.b.--german	CD
54039	993	2	lentils	lentil	NNS
54039	993	3	,	,	,
54039	993	4	green	green	JJ
54039	993	5	peas	pea	NNS
54039	993	6	,	,	,
54039	993	7	French	french	JJ
54039	993	8	beans	bean	NNS
54039	993	9	,	,	,
54039	993	10	broad	broad	JJ
54039	993	11	beans	bean	NNS
54039	993	12	,	,	,
54039	993	13	all	all	DT
54039	993	14	make	make	VBP
54039	993	15	a	a	DT
54039	993	16	good	good	JJ
54039	993	17	salad	salad	NN
54039	993	18	by	by	IN
54039	993	19	themselves	-PRON-	PRP
54039	993	20	with	with	IN
54039	993	21	equal	equal	JJ
54039	993	22	quantities	quantity	NNS
54039	993	23	of	of	IN
54039	993	24	oil	oil	NN
54039	993	25	and	and	CC
54039	993	26	vinegar	vinegar	NN
54039	993	27	,	,	,
54039	993	28	and	and	CC
54039	993	29	pepper	pepper	NN
54039	993	30	and	and	CC
54039	993	31	salt	salt	NN
54039	993	32	.	.	.
54039	994	1	No	no	DT
54039	994	2	cold	cold	JJ
54039	994	3	vegetable	vegetable	NN
54039	994	4	is	be	VBZ
54039	994	5	out	out	IN
54039	994	6	of	of	IN
54039	994	7	place	place	NN
54039	994	8	.	.	.
54039	995	1	Every	every	DT
54039	995	2	one	one	NN
54039	995	3	more	more	JJR
54039	995	4	or	or	CC
54039	995	5	less	less	RBR
54039	995	6	knows	know	VBZ
54039	995	7	how	how	WRB
54039	995	8	to	to	TO
54039	995	9	make	make	VB
54039	995	10	salads	salad	NNS
54039	995	11	from	from	IN
54039	995	12	lettuce	lettuce	NN
54039	995	13	,	,	,
54039	995	14	endive	endive	JJ
54039	995	15	,	,	,
54039	995	16	watercress	watercress	NN
54039	995	17	,	,	,
54039	995	18	radishes	radish	NNS
54039	995	19	,	,	,
54039	995	20	mustard	mustard	NN
54039	995	21	and	and	CC
54039	995	22	cress	cress	NN
54039	995	23	,	,	,
54039	995	24	etc	etc	FW
54039	995	25	.	.	FW
54039	995	26	,	,	,
54039	995	27	etc	etc	FW
54039	995	28	.	.	.
54039	996	1	;	;	:
54039	996	2	so	so	CC
54039	996	3	it	-PRON-	PRP
54039	996	4	would	would	MD
54039	996	5	be	be	VB
54039	996	6	useless	useless	JJ
54039	996	7	to	to	TO
54039	996	8	enter	enter	VB
54039	996	9	into	into	IN
54039	996	10	that	that	DT
54039	996	11	in	in	IN
54039	996	12	this	this	DT
54039	996	13	little	little	JJ
54039	996	14	book	book	NN
54039	996	15	.	.	.
54039	997	1	I	-PRON-	PRP
54039	997	2	will	will	MD
54039	997	3	,	,	,
54039	997	4	however	however	RB
54039	997	5	,	,	,
54039	997	6	give	give	VBP
54039	997	7	directions	direction	NNS
54039	997	8	for	for	IN
54039	997	9	a	a	DT
54039	997	10	few	few	JJ
54039	997	11	simple	simple	JJ
54039	997	12	salad	salad	NN
54039	997	13	sauces	sauce	NNS
54039	997	14	that	that	WDT
54039	997	15	I	-PRON-	PRP
54039	997	16	find	find	VBP
54039	997	17	generally	generally	RB
54039	997	18	approved	approve	VBN
54039	997	19	of	of	IN
54039	997	20	.	.	.
54039	998	1	4	4	LS
54039	998	2	.	.	.
54039	999	1	Salad	Salad	NNP
54039	999	2	Sauce	Sauce	NNP
54039	999	3	No	no	NN
54039	999	4	.	.	.
54039	1000	1	1	1	LS
54039	1000	2	.	.	.
54039	1001	1	Boil	boil	VB
54039	1001	2	some	some	DT
54039	1001	3	eggs	egg	NNS
54039	1001	4	hard	hard	JJ
54039	1001	5	,	,	,
54039	1001	6	two	two	CD
54039	1001	7	or	or	CC
54039	1001	8	three	three	CD
54039	1001	9	will	will	MD
54039	1001	10	be	be	VB
54039	1001	11	enough	enough	JJ
54039	1001	12	,	,	,
54039	1001	13	take	take	VB
54039	1001	14	out	out	RP
54039	1001	15	the	the	DT
54039	1001	16	yolks	yolk	NNS
54039	1001	17	,	,	,
54039	1001	18	bruise	bruise	VB
54039	1001	19	them	-PRON-	PRP
54039	1001	20	with	with	IN
54039	1001	21	the	the	DT
54039	1001	22	back	back	NN
54039	1001	23	of	of	IN
54039	1001	24	a	a	DT
54039	1001	25	spoon	spoon	NN
54039	1001	26	quite	quite	RB
54039	1001	27	smooth	smooth	JJ
54039	1001	28	,	,	,
54039	1001	29	add	add	VBP
54039	1001	30	a	a	DT
54039	1001	31	teaspoon	teaspoon	NN
54039	1001	32	of	of	IN
54039	1001	33	made	make	VBN
54039	1001	34	mustard	mustard	NN
54039	1001	35	.	.	.
54039	1002	1	Mix	mix	VB
54039	1002	2	well	well	RB
54039	1002	3	,	,	,
54039	1002	4	then	then	RB
54039	1002	5	add	add	VB
54039	1002	6	two	two	CD
54039	1002	7	tablespoons	tablespoon	NNS
54039	1002	8	of	of	IN
54039	1002	9	olive	olive	NN
54039	1002	10	oil	oil	NN
54039	1002	11	,	,	,
54039	1002	12	a	a	DT
54039	1002	13	little	little	JJ
54039	1002	14	at	at	IN
54039	1002	15	a	a	DT
54039	1002	16	time	time	NN
54039	1002	17	,	,	,
54039	1002	18	till	till	IN
54039	1002	19	well	well	RB
54039	1002	20	mixed	mixed	JJ
54039	1002	21	,	,	,
54039	1002	22	then	then	RB
54039	1002	23	two	two	CD
54039	1002	24	tablespoons	tablespoon	NNS
54039	1002	25	of	of	IN
54039	1002	26	vinegar	vinegar	NN
54039	1002	27	,	,	,
54039	1002	28	stirring	stir	VBG
54039	1002	29	all	all	PDT
54039	1002	30	the	the	DT
54039	1002	31	while	while	NN
54039	1002	32	.	.	.
54039	1003	1	Lastly	lastly	RB
54039	1003	2	,	,	,
54039	1003	3	a	a	DT
54039	1003	4	few	few	JJ
54039	1003	5	drops	drop	NNS
54039	1003	6	of	of	IN
54039	1003	7	tarragon	tarragon	NNP
54039	1003	8	vinegar	vinegar	NNP
54039	1003	9	,	,	,
54039	1003	10	a	a	DT
54039	1003	11	few	few	JJ
54039	1003	12	drops	drop	NNS
54039	1003	13	of	of	IN
54039	1003	14	garlic	garlic	JJ
54039	1003	15	vinegar	vinegar	NN
54039	1003	16	,	,	,
54039	1003	17	a	a	DT
54039	1003	18	salt	salt	NN
54039	1003	19	spoon	spoon	NN
54039	1003	20	of	of	IN
54039	1003	21	castor	castor	NN
54039	1003	22	sugar	sugar	NN
54039	1003	23	,	,	,
54039	1003	24	and	and	CC
54039	1003	25	salt	salt	NN
54039	1003	26	to	to	IN
54039	1003	27	taste	taste	NN
54039	1003	28	.	.	.
54039	1004	1	Some	some	DT
54039	1004	2	like	like	IN
54039	1004	3	a	a	DT
54039	1004	4	spoonful	spoonful	NN
54039	1004	5	of	of	IN
54039	1004	6	anchovy	anchovy	JJ
54039	1004	7	sauce	sauce	NN
54039	1004	8	added	add	VBN
54039	1004	9	;	;	:
54039	1004	10	this	this	DT
54039	1004	11	is	be	VBZ
54039	1004	12	,	,	,
54039	1004	13	of	of	IN
54039	1004	14	course	course	NN
54039	1004	15	,	,	,
54039	1004	16	a	a	DT
54039	1004	17	matter	matter	NN
54039	1004	18	of	of	IN
54039	1004	19	taste	taste	NN
54039	1004	20	.	.	.
54039	1005	1	5	5	CD
54039	1005	2	.	.	.
54039	1006	1	Sauce	sauce	NN
54039	1006	2	No	no	NN
54039	1006	3	.	.	.
54039	1007	1	2	2	LS
54039	1007	2	.	.	.
54039	1008	1	Break	break	VB
54039	1008	2	in	in	IN
54039	1008	3	the	the	DT
54039	1008	4	yolks	yolk	NNS
54039	1008	5	of	of	IN
54039	1008	6	three	three	CD
54039	1008	7	eggs	egg	NNS
54039	1008	8	into	into	IN
54039	1008	9	a	a	DT
54039	1008	10	basin	basin	NN
54039	1008	11	,	,	,
54039	1008	12	stir	stir	VB
54039	1008	13	with	with	IN
54039	1008	14	a	a	DT
54039	1008	15	wooden	wooden	JJ
54039	1008	16	spoon	spoon	NN
54039	1008	17	,	,	,
54039	1008	18	with	with	IN
54039	1008	19	two	two	CD
54039	1008	20	tablespoons	tablespoon	NNS
54039	1008	21	of	of	IN
54039	1008	22	olive	olive	NN
54039	1008	23	oil	oil	NN
54039	1008	24	,	,	,
54039	1008	25	but	but	CC
54039	1008	26	a	a	DT
54039	1008	27	drop	drop	NN
54039	1008	28	at	at	IN
54039	1008	29	a	a	DT
54039	1008	30	time	time	NN
54039	1008	31	only	only	RB
54039	1008	32	till	till	IN
54039	1008	33	the	the	DT
54039	1008	34	egg	egg	NN
54039	1008	35	gets	get	VBZ
54039	1008	36	thick	thick	JJ
54039	1008	37	;	;	:
54039	1008	38	then	then	RB
54039	1008	39	mix	mix	VB
54039	1008	40	in	in	IN
54039	1008	41	two	two	CD
54039	1008	42	tablespoons	tablespoon	NNS
54039	1008	43	of	of	IN
54039	1008	44	vinegar	vinegar	NN
54039	1008	45	gradually	gradually	RB
54039	1008	46	,	,	,
54039	1008	47	a	a	DT
54039	1008	48	few	few	JJ
54039	1008	49	drops	drop	NNS
54039	1008	50	of	of	IN
54039	1008	51	tarragon	tarragon	NNP
54039	1008	52	,	,	,
54039	1008	53	a	a	DT
54039	1008	54	few	few	JJ
54039	1008	55	drops	drop	NNS
54039	1008	56	of	of	IN
54039	1008	57	garlic	garlic	NN
54039	1008	58	,	,	,
54039	1008	59	a	a	DT
54039	1008	60	spoonful	spoonful	NN
54039	1008	61	of	of	IN
54039	1008	62	made	make	VBN
54039	1008	63	mustard	mustard	NN
54039	1008	64	,	,	,
54039	1008	65	and	and	CC
54039	1008	66	,	,	,
54039	1008	67	lastly	lastly	RB
54039	1008	68	,	,	,
54039	1008	69	two	two	CD
54039	1008	70	tablespoons	tablespoon	NNS
54039	1008	71	of	of	IN
54039	1008	72	cream	cream	NN
54039	1008	73	,	,	,
54039	1008	74	but	but	CC
54039	1008	75	this	this	DT
54039	1008	76	must	must	MD
54039	1008	77	be	be	VB
54039	1008	78	mixed	mix	VBN
54039	1008	79	with	with	IN
54039	1008	80	great	great	JJ
54039	1008	81	care	care	NN
54039	1008	82	so	so	IN
54039	1008	83	that	that	IN
54039	1008	84	it	-PRON-	PRP
54039	1008	85	does	do	VBZ
54039	1008	86	not	not	RB
54039	1008	87	curdle	curdle	VB
54039	1008	88	.	.	.
54039	1009	1	Salt	salt	NN
54039	1009	2	to	to	TO
54039	1009	3	taste	taste	VB
54039	1009	4	.	.	.
54039	1010	1	6	6	CD
54039	1010	2	.	.	.
54039	1011	1	Sauce	sauce	NN
54039	1011	2	No	no	NN
54039	1011	3	.	.	.
54039	1012	1	3	3	LS
54039	1012	2	.	.	.
54039	1013	1	One	one	CD
54039	1013	2	potato	potato	NN
54039	1013	3	passed	pass	VBD
54039	1013	4	through	through	IN
54039	1013	5	a	a	DT
54039	1013	6	sieve	sieve	NN
54039	1013	7	,	,	,
54039	1013	8	the	the	DT
54039	1013	9	hard	hard	RB
54039	1013	10	-	-	HYPH
54039	1013	11	boiled	boil	VBN
54039	1013	12	yolk	yolk	NNP
54039	1013	13	of	of	IN
54039	1013	14	one	one	CD
54039	1013	15	egg	egg	NN
54039	1013	16	rubbed	rub	VBD
54039	1013	17	smooth	smooth	JJ
54039	1013	18	,	,	,
54039	1013	19	two	two	CD
54039	1013	20	tablespoons	tablespoon	NNS
54039	1013	21	of	of	IN
54039	1013	22	olive	olive	NN
54039	1013	23	oil	oil	NN
54039	1013	24	,	,	,
54039	1013	25	two	two	CD
54039	1013	26	tablespoons	tablespoon	NNS
54039	1013	27	of	of	IN
54039	1013	28	vinegar	vinegar	NN
54039	1013	29	,	,	,
54039	1013	30	a	a	DT
54039	1013	31	few	few	JJ
54039	1013	32	drops	drop	NNS
54039	1013	33	of	of	IN
54039	1013	34	tarragon	tarragon	NNP
54039	1013	35	vinegar	vinegar	NNP
54039	1013	36	,	,	,
54039	1013	37	a	a	DT
54039	1013	38	few	few	JJ
54039	1013	39	drops	drop	NNS
54039	1013	40	of	of	IN
54039	1013	41	garlic	garlic	JJ
54039	1013	42	vinegar	vinegar	NN
54039	1013	43	,	,	,
54039	1013	44	and	and	CC
54039	1013	45	a	a	DT
54039	1013	46	few	few	JJ
54039	1013	47	drops	drop	NNS
54039	1013	48	of	of	IN
54039	1013	49	Chili	Chili	NNP
54039	1013	50	vinegar	vinegar	NN
54039	1013	51	;	;	:
54039	1013	52	mix	mix	VB
54039	1013	53	all	all	DT
54039	1013	54	well	well	RB
54039	1013	55	and	and	CC
54039	1013	56	smoothly	smoothly	RB
54039	1013	57	.	.	.
54039	1014	1	Add	add	VB
54039	1014	2	salt	salt	NN
54039	1014	3	to	to	IN
54039	1014	4	taste	taste	NN
54039	1014	5	.	.	.
54039	1015	1	N.B.--All	N.B.--All	NNP
54039	1015	2	salads	salad	NNS
54039	1015	3	should	should	MD
54039	1015	4	have	have	VB
54039	1015	5	a	a	DT
54039	1015	6	dash	dash	NN
54039	1015	7	of	of	IN
54039	1015	8	onion	onion	NN
54039	1015	9	and	and	CC
54039	1015	10	garlic	garlic	NN
54039	1015	11	,	,	,
54039	1015	12	but	but	CC
54039	1015	13	very	very	RB
54039	1015	14	judiciously	judiciously	RB
54039	1015	15	mixed	mixed	JJ
54039	1015	16	.	.	.
54039	1016	1	The	the	DT
54039	1016	2	difference	difference	NN
54039	1016	3	in	in	IN
54039	1016	4	the	the	DT
54039	1016	5	flavour	flavour	NN
54039	1016	6	of	of	IN
54039	1016	7	the	the	DT
54039	1016	8	salads	salad	NNS
54039	1016	9	is	be	VBZ
54039	1016	10	very	very	RB
54039	1016	11	great	great	JJ
54039	1016	12	.	.	.
54039	1017	1	Green	green	JJ
54039	1017	2	salads	salad	NNS
54039	1017	3	may	may	MD
54039	1017	4	be	be	VB
54039	1017	5	mixed	mix	VBN
54039	1017	6	with	with	IN
54039	1017	7	lobsters	lobster	NNS
54039	1017	8	,	,	,
54039	1017	9	anchovies	anchovy	NNS
54039	1017	10	,	,	,
54039	1017	11	sardines	sardine	NNS
54039	1017	12	,	,	,
54039	1017	13	and	and	CC
54039	1017	14	any	any	DT
54039	1017	15	kind	kind	NN
54039	1017	16	of	of	IN
54039	1017	17	cold	cold	JJ
54039	1017	18	fish	fish	NN
54039	1017	19	.	.	.
54039	1018	1	_	_	NNP
54039	1018	2	PUDDINGS	PUDDINGS	NNP
54039	1018	3	AND	and	CC
54039	1018	4	SWEETS	SWEETS	NNP
54039	1018	5	.	.	.
54039	1018	6	_	_	NNP
54039	1018	7	I	-PRON-	PRP
54039	1018	8	find	find	VBP
54039	1018	9	the	the	DT
54039	1018	10	generality	generality	NN
54039	1018	11	of	of	IN
54039	1018	12	ordinary	ordinary	JJ
54039	1018	13	puddings	pudding	NNS
54039	1018	14	are	be	VBP
54039	1018	15	dreadfully	dreadfully	RB
54039	1018	16	insipid	insipid	JJ
54039	1018	17	.	.	.
54039	1019	1	It	-PRON-	PRP
54039	1019	2	is	be	VBZ
54039	1019	3	not	not	RB
54039	1019	4	at	at	RB
54039	1019	5	all	all	RB
54039	1019	6	necessary	necessary	JJ
54039	1019	7	that	that	IN
54039	1019	8	this	this	DT
54039	1019	9	should	should	MD
54039	1019	10	be	be	VB
54039	1019	11	the	the	DT
54039	1019	12	case	case	NN
54039	1019	13	.	.	.
54039	1020	1	And	and	CC
54039	1020	2	flavouring	flavouring	NN
54039	1020	3	is	be	VBZ
54039	1020	4	cheap	cheap	JJ
54039	1020	5	enough	enough	RB
54039	1020	6	.	.	.
54039	1021	1	Appearance	appearance	NN
54039	1021	2	,	,	,
54039	1021	3	too	too	RB
54039	1021	4	,	,	,
54039	1021	5	is	be	VBZ
54039	1021	6	a	a	DT
54039	1021	7	great	great	JJ
54039	1021	8	thing	thing	NN
54039	1021	9	.	.	.
54039	1022	1	The	the	DT
54039	1022	2	sense	sense	NN
54039	1022	3	of	of	IN
54039	1022	4	sight	sight	NN
54039	1022	5	,	,	,
54039	1022	6	smell	smell	NN
54039	1022	7	,	,	,
54039	1022	8	and	and	CC
54039	1022	9	taste	taste	NN
54039	1022	10	can	can	MD
54039	1022	11	easily	easily	RB
54039	1022	12	enough	enough	RB
54039	1022	13	be	be	VB
54039	1022	14	gratified	gratify	VBN
54039	1022	15	with	with	IN
54039	1022	16	very	very	RB
54039	1022	17	little	little	JJ
54039	1022	18	trouble	trouble	NN
54039	1022	19	.	.	.
54039	1023	1	And	and	CC
54039	1023	2	when	when	WRB
54039	1023	3	one	one	PRP
54039	1023	4	takes	take	VBZ
54039	1023	5	into	into	IN
54039	1023	6	consideration	consideration	NN
54039	1023	7	that	that	IN
54039	1023	8	our	-PRON-	PRP$
54039	1023	9	health	health	NN
54039	1023	10	depends	depend	VBZ
54039	1023	11	on	on	IN
54039	1023	12	the	the	DT
54039	1023	13	way	way	NN
54039	1023	14	in	in	IN
54039	1023	15	which	which	WDT
54039	1023	16	our	-PRON-	PRP$
54039	1023	17	food	food	NN
54039	1023	18	is	be	VBZ
54039	1023	19	prepared	prepare	VBN
54039	1023	20	,	,	,
54039	1023	21	it	-PRON-	PRP
54039	1023	22	becomes	become	VBZ
54039	1023	23	an	an	DT
54039	1023	24	actual	actual	JJ
54039	1023	25	matter	matter	NN
54039	1023	26	of	of	IN
54039	1023	27	duty	duty	NN
54039	1023	28	to	to	TO
54039	1023	29	take	take	VB
54039	1023	30	the	the	DT
54039	1023	31	necessary	necessary	JJ
54039	1023	32	trouble	trouble	NN
54039	1023	33	to	to	TO
54039	1023	34	prepare	prepare	VB
54039	1023	35	it	-PRON-	PRP
54039	1023	36	properly	properly	RB
54039	1023	37	,	,	,
54039	1023	38	and	and	CC
54039	1023	39	bringing	bring	VBG
54039	1023	40	both	both	CC
54039	1023	41	intelligence	intelligence	NN
54039	1023	42	and	and	CC
54039	1023	43	taste	taste	NN
54039	1023	44	to	to	TO
54039	1023	45	bear	bear	VB
54039	1023	46	on	on	IN
54039	1023	47	the	the	DT
54039	1023	48	subject	subject	NN
54039	1023	49	.	.	.
54039	1024	1	1	1	LS
54039	1024	2	.	.	.
54039	1025	1	Currant	Currant	NNP
54039	1025	2	and	and	CC
54039	1025	3	Apple	Apple	NNP
54039	1025	4	Tart	Tart	NNP
54039	1025	5	.	.	.
54039	1026	1	Make	make	VB
54039	1026	2	a	a	DT
54039	1026	3	nice	nice	JJ
54039	1026	4	short	short	JJ
54039	1026	5	crust	crust	NN
54039	1026	6	of	of	IN
54039	1026	7	Coombs	Coombs	NNP
54039	1026	8	'	'	POS
54039	1026	9	Eureka	Eureka	NNP
54039	1026	10	Flour	Flour	NNP
54039	1026	11	,	,	,
54039	1026	12	thus	thus	RB
54039	1026	13	--	--	:
54039	1026	14	half	half	PDT
54039	1026	15	a	a	DT
54039	1026	16	pound	pound	NN
54039	1026	17	of	of	IN
54039	1026	18	flour	flour	NN
54039	1026	19	,	,	,
54039	1026	20	three	three	CD
54039	1026	21	ounces	ounce	NNS
54039	1026	22	of	of	IN
54039	1026	23	butter	butter	NN
54039	1026	24	,	,	,
54039	1026	25	one	one	CD
54039	1026	26	egg	egg	NN
54039	1026	27	well	well	UH
54039	1026	28	beaten	beat	VBN
54039	1026	29	,	,	,
54039	1026	30	a	a	DT
54039	1026	31	pinch	pinch	NN
54039	1026	32	of	of	IN
54039	1026	33	salt	salt	NN
54039	1026	34	,	,	,
54039	1026	35	and	and	CC
54039	1026	36	one	one	CD
54039	1026	37	teaspoon	teaspoon	NN
54039	1026	38	of	of	IN
54039	1026	39	castor	castor	NN
54039	1026	40	sugar	sugar	NN
54039	1026	41	.	.	.
54039	1027	1	Make	make	VB
54039	1027	2	it	-PRON-	PRP
54039	1027	3	into	into	IN
54039	1027	4	a	a	DT
54039	1027	5	nice	nice	JJ
54039	1027	6	dough	dough	NN
54039	1027	7	with	with	IN
54039	1027	8	milk	milk	NN
54039	1027	9	.	.	.
54039	1028	1	Put	put	VB
54039	1028	2	in	in	IN
54039	1028	3	a	a	DT
54039	1028	4	pie	pie	NN
54039	1028	5	dish	dish	NN
54039	1028	6	one	one	CD
54039	1028	7	layer	layer	NN
54039	1028	8	of	of	IN
54039	1028	9	dry	dry	JJ
54039	1028	10	currants	currant	NNS
54039	1028	11	well	well	RB
54039	1028	12	washed	wash	VBD
54039	1028	13	and	and	CC
54039	1028	14	picked	pick	VBD
54039	1028	15	,	,	,
54039	1028	16	a	a	DT
54039	1028	17	little	little	JJ
54039	1028	18	grated	grated	JJ
54039	1028	19	lemon	lemon	NN
54039	1028	20	peel	peel	NN
54039	1028	21	,	,	,
54039	1028	22	and	and	CC
54039	1028	23	a	a	DT
54039	1028	24	few	few	JJ
54039	1028	25	drops	drop	NNS
54039	1028	26	of	of	IN
54039	1028	27	lemon	lemon	NN
54039	1028	28	juice	juice	NN
54039	1028	29	,	,	,
54039	1028	30	then	then	RB
54039	1028	31	a	a	DT
54039	1028	32	spoonful	spoonful	NN
54039	1028	33	of	of	IN
54039	1028	34	treacle	treacle	NN
54039	1028	35	and	and	CC
54039	1028	36	a	a	DT
54039	1028	37	few	few	JJ
54039	1028	38	very	very	RB
54039	1028	39	fine	fine	JJ
54039	1028	40	bread	bread	NN
54039	1028	41	crumbs	crumb	VBZ
54039	1028	42	,	,	,
54039	1028	43	then	then	RB
54039	1028	44	a	a	DT
54039	1028	45	layer	layer	NN
54039	1028	46	of	of	IN
54039	1028	47	sliced	slice	VBN
54039	1028	48	fresh	fresh	JJ
54039	1028	49	apples	apple	NNS
54039	1028	50	,	,	,
54039	1028	51	and	and	CC
54039	1028	52	again	again	RB
54039	1028	53	the	the	DT
54039	1028	54	currants	currant	NNS
54039	1028	55	,	,	,
54039	1028	56	and	and	CC
54039	1028	57	so	so	RB
54039	1028	58	on	on	RB
54039	1028	59	till	till	IN
54039	1028	60	the	the	DT
54039	1028	61	dish	dish	NN
54039	1028	62	is	be	VBZ
54039	1028	63	full	full	JJ
54039	1028	64	.	.	.
54039	1029	1	Cover	cover	VB
54039	1029	2	with	with	IN
54039	1029	3	the	the	DT
54039	1029	4	paste	paste	NN
54039	1029	5	rolled	roll	VBN
54039	1029	6	thin	thin	JJ
54039	1029	7	,	,	,
54039	1029	8	and	and	CC
54039	1029	9	ornament	ornament	JJ
54039	1029	10	prettily	prettily	RB
54039	1029	11	on	on	IN
54039	1029	12	the	the	DT
54039	1029	13	top	top	NN
54039	1029	14	with	with	IN
54039	1029	15	the	the	DT
54039	1029	16	paste	paste	NN
54039	1029	17	nicely	nicely	RB
54039	1029	18	cut	cut	VBD
54039	1029	19	out	out	RP
54039	1029	20	,	,	,
54039	1029	21	etc	etc	FW
54039	1029	22	.	.	FW
54039	1029	23	,	,	,
54039	1029	24	etc	etc	FW
54039	1029	25	.	.	.
54039	1030	1	Bake	bake	VB
54039	1030	2	a	a	DT
54039	1030	3	nice	nice	JJ
54039	1030	4	golden	golden	JJ
54039	1030	5	brown	brown	NN
54039	1030	6	,	,	,
54039	1030	7	and	and	CC
54039	1030	8	when	when	WRB
54039	1030	9	a	a	DT
54039	1030	10	little	little	JJ
54039	1030	11	cool	cool	JJ
54039	1030	12	sprinkle	sprinkle	JJ
54039	1030	13	castor	castor	NN
54039	1030	14	sugar	sugar	NN
54039	1030	15	over	over	IN
54039	1030	16	the	the	DT
54039	1030	17	top	top	NN
54039	1030	18	.	.	.
54039	1031	1	Serve	serve	VB
54039	1031	2	with	with	IN
54039	1031	3	a	a	DT
54039	1031	4	nice	nice	JJ
54039	1031	5	custard	custard	NN
54039	1031	6	or	or	CC
54039	1031	7	cream	cream	NN
54039	1031	8	.	.	.
54039	1032	1	2	2	LS
54039	1032	2	.	.	.
54039	1033	1	Cabul	Cabul	NNP
54039	1033	2	Cassalettes	Cassalettes	NNPS
54039	1033	3	.	.	.
54039	1034	1	Put	put	VB
54039	1034	2	half	half	PDT
54039	1034	3	a	a	DT
54039	1034	4	pound	pound	NN
54039	1034	5	of	of	IN
54039	1034	6	dried	dry	VBN
54039	1034	7	apricots	apricot	NNS
54039	1034	8	to	to	TO
54039	1034	9	soak	soak	VB
54039	1034	10	for	for	IN
54039	1034	11	about	about	RB
54039	1034	12	four	four	CD
54039	1034	13	hours	hour	NNS
54039	1034	14	,	,	,
54039	1034	15	pour	pour	VB
54039	1034	16	the	the	DT
54039	1034	17	water	water	NN
54039	1034	18	in	in	IN
54039	1034	19	which	which	WDT
54039	1034	20	they	-PRON-	PRP
54039	1034	21	have	have	VBP
54039	1034	22	been	be	VBN
54039	1034	23	soaked	soak	VBN
54039	1034	24	into	into	IN
54039	1034	25	an	an	DT
54039	1034	26	enamel	enamel	NNP
54039	1034	27	saucepan	saucepan	NN
54039	1034	28	,	,	,
54039	1034	29	about	about	RB
54039	1034	30	a	a	DT
54039	1034	31	cupful	cupful	NN
54039	1034	32	.	.	.
54039	1035	1	Add	add	VB
54039	1035	2	half	half	PDT
54039	1035	3	a	a	DT
54039	1035	4	pound	pound	NN
54039	1035	5	of	of	IN
54039	1035	6	sugar	sugar	NN
54039	1035	7	,	,	,
54039	1035	8	a	a	DT
54039	1035	9	little	little	JJ
54039	1035	10	grated	grated	JJ
54039	1035	11	lemon	lemon	NN
54039	1035	12	peel	peel	NN
54039	1035	13	,	,	,
54039	1035	14	and	and	CC
54039	1035	15	the	the	DT
54039	1035	16	juice	juice	NN
54039	1035	17	of	of	IN
54039	1035	18	half	half	PDT
54039	1035	19	a	a	DT
54039	1035	20	lemon	lemon	NN
54039	1035	21	.	.	.
54039	1036	1	Let	let	VB
54039	1036	2	it	-PRON-	PRP
54039	1036	3	get	get	VB
54039	1036	4	into	into	IN
54039	1036	5	a	a	DT
54039	1036	6	syrup	syrup	NN
54039	1036	7	,	,	,
54039	1036	8	then	then	RB
54039	1036	9	add	add	VB
54039	1036	10	the	the	DT
54039	1036	11	fruit	fruit	NN
54039	1036	12	,	,	,
54039	1036	13	and	and	CC
54039	1036	14	let	let	VB
54039	1036	15	it	-PRON-	PRP
54039	1036	16	simmer	simmer	VB
54039	1036	17	gently	gently	RB
54039	1036	18	for	for	IN
54039	1036	19	one	one	CD
54039	1036	20	hour	hour	NN
54039	1036	21	.	.	.
54039	1037	1	Make	make	VB
54039	1037	2	a	a	DT
54039	1037	3	nice	nice	JJ
54039	1037	4	puff	puff	NN
54039	1037	5	paste	paste	NN
54039	1037	6	of	of	IN
54039	1037	7	Coombs	Coombs	NNPS
54039	1037	8	'	'	POS
54039	1037	9	Eureka	Eureka	NNP
54039	1037	10	Flour	Flour	NNP
54039	1037	11	,	,	,
54039	1037	12	roll	roll	VB
54039	1037	13	out	out	RP
54039	1037	14	thin	thin	JJ
54039	1037	15	,	,	,
54039	1037	16	and	and	CC
54039	1037	17	line	line	VB
54039	1037	18	some	some	DT
54039	1037	19	nice	nice	JJ
54039	1037	20	shaped	shape	VBN
54039	1037	21	patty	patty	NNP
54039	1037	22	pans	pan	NNS
54039	1037	23	,	,	,
54039	1037	24	well	well	RB
54039	1037	25	greased	greased	JJ
54039	1037	26	,	,	,
54039	1037	27	with	with	IN
54039	1037	28	the	the	DT
54039	1037	29	paste	paste	NN
54039	1037	30	;	;	:
54039	1037	31	prick	prick	VB
54039	1037	32	it	-PRON-	PRP
54039	1037	33	with	with	IN
54039	1037	34	a	a	DT
54039	1037	35	fork	fork	NN
54039	1037	36	to	to	TO
54039	1037	37	prevent	prevent	VB
54039	1037	38	it	-PRON-	PRP
54039	1037	39	blistering	blister	VBG
54039	1037	40	.	.	.
54039	1038	1	Put	put	VB
54039	1038	2	it	-PRON-	PRP
54039	1038	3	in	in	IN
54039	1038	4	a	a	DT
54039	1038	5	quick	quick	JJ
54039	1038	6	oven	oven	NN
54039	1038	7	and	and	CC
54039	1038	8	bake	bake	VB
54039	1038	9	a	a	DT
54039	1038	10	pretty	pretty	RB
54039	1038	11	golden	golden	JJ
54039	1038	12	brown	brown	NN
54039	1038	13	,	,	,
54039	1038	14	turn	turn	VBP
54039	1038	15	out	out	IN
54039	1038	16	of	of	IN
54039	1038	17	the	the	DT
54039	1038	18	pans	pan	NNS
54039	1038	19	,	,	,
54039	1038	20	and	and	CC
54039	1038	21	fill	fill	VB
54039	1038	22	the	the	DT
54039	1038	23	cases	case	NNS
54039	1038	24	with	with	IN
54039	1038	25	the	the	DT
54039	1038	26	apricot	apricot	NNP
54039	1038	27	stew	stew	NN
54039	1038	28	;	;	:
54039	1038	29	then	then	RB
54039	1038	30	_	_	NNP
54039	1038	31	well	well	UH
54039	1038	32	_	_	NNP
54039	1038	33	whip	whip	NN
54039	1038	34	some	some	DT
54039	1038	35	cream	cream	NN
54039	1038	36	very	very	RB
54039	1038	37	stiff	stiff	JJ
54039	1038	38	,	,	,
54039	1038	39	put	put	VBD
54039	1038	40	it	-PRON-	PRP
54039	1038	41	smoothly	smoothly	RB
54039	1038	42	over	over	IN
54039	1038	43	the	the	DT
54039	1038	44	top	top	NN
54039	1038	45	of	of	IN
54039	1038	46	each	each	DT
54039	1038	47	,	,	,
54039	1038	48	so	so	IN
54039	1038	49	that	that	IN
54039	1038	50	it	-PRON-	PRP
54039	1038	51	looks	look	VBZ
54039	1038	52	like	like	IN
54039	1038	53	white	white	JJ
54039	1038	54	foam	foam	NN
54039	1038	55	,	,	,
54039	1038	56	and	and	CC
54039	1038	57	then	then	RB
54039	1038	58	sprinkle	sprinkle	VB
54039	1038	59	over	over	RP
54039	1038	60	all	all	DT
54039	1038	61	either	either	CC
54039	1038	62	crushed	crush	VBN
54039	1038	63	crystallised	crystallised	JJ
54039	1038	64	violets	violet	NNS
54039	1038	65	or	or	CC
54039	1038	66	chopped	chop	VBN
54039	1038	67	pistachio	pistachio	NNP
54039	1038	68	nuts	nut	NNS
54039	1038	69	.	.	.
54039	1039	1	Both	both	DT
54039	1039	2	are	be	VBP
54039	1039	3	pretty	pretty	JJ
54039	1039	4	,	,	,
54039	1039	5	or	or	CC
54039	1039	6	do	do	VB
54039	1039	7	half	half	NN
54039	1039	8	with	with	IN
54039	1039	9	the	the	DT
54039	1039	10	violets	violet	NNS
54039	1039	11	and	and	CC
54039	1039	12	half	half	NN
54039	1039	13	with	with	IN
54039	1039	14	the	the	DT
54039	1039	15	nuts	nut	NNS
54039	1039	16	.	.	.
54039	1040	1	Arrange	arrange	VB
54039	1040	2	them	-PRON-	PRP
54039	1040	3	neatly	neatly	RB
54039	1040	4	in	in	IN
54039	1040	5	a	a	DT
54039	1040	6	glass	glass	NN
54039	1040	7	dish	dish	NN
54039	1040	8	,	,	,
54039	1040	9	with	with	IN
54039	1040	10	a	a	DT
54039	1040	11	dish	dish	JJ
54039	1040	12	paper	paper	NN
54039	1040	13	under	under	IN
54039	1040	14	.	.	.
54039	1041	1	These	these	DT
54039	1041	2	are	be	VBP
54039	1041	3	very	very	RB
54039	1041	4	pretty	pretty	JJ
54039	1041	5	,	,	,
54039	1041	6	and	and	CC
54039	1041	7	very	very	RB
54039	1041	8	delicious	delicious	JJ
54039	1041	9	,	,	,
54039	1041	10	and	and	CC
54039	1041	11	simple	simple	JJ
54039	1041	12	to	to	TO
54039	1041	13	make	make	VB
54039	1041	14	.	.	.
54039	1042	1	3	3	LS
54039	1042	2	.	.	.
54039	1043	1	Fried	Fried	NNP
54039	1043	2	Almond	Almond	NNP
54039	1043	3	Rings	Rings	NNPS
54039	1043	4	.	.	.
54039	1044	1	Make	make	VB
54039	1044	2	a	a	DT
54039	1044	3	paste	paste	NN
54039	1044	4	thus	thus	RB
54039	1044	5	--	--	:
54039	1044	6	half	half	PDT
54039	1044	7	a	a	DT
54039	1044	8	pound	pound	NN
54039	1044	9	of	of	IN
54039	1044	10	Coombs	Coombs	NNP
54039	1044	11	'	'	POS
54039	1044	12	Eureka	Eureka	NNP
54039	1044	13	Flour	Flour	NNP
54039	1044	14	,	,	,
54039	1044	15	two	two	CD
54039	1044	16	ounces	ounce	NNS
54039	1044	17	of	of	IN
54039	1044	18	butter	butter	NN
54039	1044	19	,	,	,
54039	1044	20	two	two	CD
54039	1044	21	ounces	ounce	NNS
54039	1044	22	of	of	IN
54039	1044	23	sugar	sugar	NN
54039	1044	24	,	,	,
54039	1044	25	a	a	DT
54039	1044	26	quarter	quarter	NN
54039	1044	27	pound	pound	NN
54039	1044	28	of	of	IN
54039	1044	29	almonds	almond	NNS
54039	1044	30	ground	ground	NN
54039	1044	31	to	to	IN
54039	1044	32	a	a	DT
54039	1044	33	paste	paste	NN
54039	1044	34	.	.	.
54039	1045	1	Mix	mix	VB
54039	1045	2	well	well	RB
54039	1045	3	together	together	RB
54039	1045	4	.	.	.
54039	1046	1	Add	add	VB
54039	1046	2	one	one	CD
54039	1046	3	well	well	RB
54039	1046	4	-	-	HYPH
54039	1046	5	beaten	beat	VBN
54039	1046	6	egg	egg	NN
54039	1046	7	,	,	,
54039	1046	8	with	with	IN
54039	1046	9	just	just	RB
54039	1046	10	enough	enough	JJ
54039	1046	11	milk	milk	NN
54039	1046	12	to	to	TO
54039	1046	13	make	make	VB
54039	1046	14	the	the	DT
54039	1046	15	mixture	mixture	NN
54039	1046	16	into	into	IN
54039	1046	17	a	a	DT
54039	1046	18	good	good	JJ
54039	1046	19	dough	dough	NN
54039	1046	20	,	,	,
54039	1046	21	roll	roll	VB
54039	1046	22	out	out	RP
54039	1046	23	about	about	IN
54039	1046	24	a	a	DT
54039	1046	25	quarter	quarter	NN
54039	1046	26	of	of	IN
54039	1046	27	an	an	DT
54039	1046	28	inch	inch	NN
54039	1046	29	thick	thick	JJ
54039	1046	30	,	,	,
54039	1046	31	stamp	stamp	VBP
54039	1046	32	out	out	RP
54039	1046	33	some	some	DT
54039	1046	34	rounds	round	NNS
54039	1046	35	about	about	IN
54039	1046	36	the	the	DT
54039	1046	37	size	size	NN
54039	1046	38	of	of	IN
54039	1046	39	the	the	DT
54039	1046	40	top	top	NN
54039	1046	41	of	of	IN
54039	1046	42	a	a	DT
54039	1046	43	tumbler	tumbler	NN
54039	1046	44	,	,	,
54039	1046	45	then	then	RB
54039	1046	46	take	take	VB
54039	1046	47	some	some	DT
54039	1046	48	smaller	small	JJR
54039	1046	49	rounds	round	NNS
54039	1046	50	and	and	CC
54039	1046	51	stamp	stamp	VB
54039	1046	52	out	out	RP
54039	1046	53	the	the	DT
54039	1046	54	inside	inside	NN
54039	1046	55	so	so	IN
54039	1046	56	as	as	IN
54039	1046	57	to	to	TO
54039	1046	58	form	form	VB
54039	1046	59	rings	ring	NNS
54039	1046	60	.	.	.
54039	1047	1	Fry	fry	VB
54039	1047	2	these	these	DT
54039	1047	3	rings	ring	NNS
54039	1047	4	in	in	IN
54039	1047	5	a	a	DT
54039	1047	6	bath	bath	NN
54039	1047	7	of	of	IN
54039	1047	8	boiling	boil	VBG
54039	1047	9	lard	lard	NN
54039	1047	10	a	a	DT
54039	1047	11	pale	pale	JJ
54039	1047	12	golden	golden	JJ
54039	1047	13	colour	colour	NN
54039	1047	14	,	,	,
54039	1047	15	drain	drain	VB
54039	1047	16	them	-PRON-	PRP
54039	1047	17	on	on	IN
54039	1047	18	a	a	DT
54039	1047	19	sieve	sieve	NN
54039	1047	20	,	,	,
54039	1047	21	and	and	CC
54039	1047	22	sprinkle	sprinkle	VB
54039	1047	23	well	well	RB
54039	1047	24	over	over	RB
54039	1047	25	with	with	IN
54039	1047	26	castor	castor	NN
54039	1047	27	sugar	sugar	NN
54039	1047	28	.	.	.
54039	1048	1	Serve	serve	VB
54039	1048	2	on	on	IN
54039	1048	3	a	a	DT
54039	1048	4	dish	dish	JJ
54039	1048	5	paper	paper	NN
54039	1048	6	neatly	neatly	RB
54039	1048	7	.	.	.
54039	1049	1	The	the	DT
54039	1049	2	inner	inner	JJ
54039	1049	3	rounds	round	NNS
54039	1049	4	may	may	MD
54039	1049	5	be	be	VB
54039	1049	6	put	put	VBN
54039	1049	7	on	on	IN
54039	1049	8	a	a	DT
54039	1049	9	well	well	RB
54039	1049	10	floured	floured	JJ
54039	1049	11	baking	baking	NN
54039	1049	12	tin	tin	NN
54039	1049	13	,	,	,
54039	1049	14	and	and	CC
54039	1049	15	baked	bake	VBD
54039	1049	16	in	in	IN
54039	1049	17	the	the	DT
54039	1049	18	oven	oven	NN
54039	1049	19	as	as	IN
54039	1049	20	biscuits	biscuit	NNS
54039	1049	21	.	.	.
54039	1050	1	So	so	CC
54039	1050	2	there	there	EX
54039	1050	3	need	need	VBP
54039	1050	4	be	be	VB
54039	1050	5	no	no	DT
54039	1050	6	waste	waste	NN
54039	1050	7	.	.	.
54039	1051	1	They	-PRON-	PRP
54039	1051	2	are	be	VBP
54039	1051	3	nice	nice	JJ
54039	1051	4	both	both	DT
54039	1051	5	ways	way	NNS
54039	1051	6	.	.	.
54039	1052	1	4	4	LS
54039	1052	2	.	.	.
54039	1053	1	Digestible	digestible	JJ
54039	1053	2	Plum	Plum	NNP
54039	1053	3	Pudding	Pudding	NNP
54039	1053	4	.	.	.
54039	1054	1	Put	put	VB
54039	1054	2	one	one	CD
54039	1054	3	tablespoon	tablespoon	NN
54039	1054	4	of	of	IN
54039	1054	5	crushed	crush	VBN
54039	1054	6	loaf	loaf	NNP
54039	1054	7	sugar	sugar	NN
54039	1054	8	into	into	IN
54039	1054	9	a	a	DT
54039	1054	10	pan	pan	NN
54039	1054	11	.	.	.
54039	1055	1	Let	let	VB
54039	1055	2	it	-PRON-	PRP
54039	1055	3	get	get	VB
54039	1055	4	quite	quite	RB
54039	1055	5	brown	brown	JJ
54039	1055	6	,	,	,
54039	1055	7	but	but	CC
54039	1055	8	do	do	VBP
54039	1055	9	not	not	RB
54039	1055	10	let	let	VB
54039	1055	11	it	-PRON-	PRP
54039	1055	12	burn	burn	VB
54039	1055	13	.	.	.
54039	1056	1	Add	add	VB
54039	1056	2	to	to	IN
54039	1056	3	it	-PRON-	PRP
54039	1056	4	one	one	CD
54039	1056	5	pint	pint	NN
54039	1056	6	of	of	IN
54039	1056	7	hot	hot	JJ
54039	1056	8	milk	milk	NN
54039	1056	9	;	;	:
54039	1056	10	stir	stir	VB
54039	1056	11	well	well	RB
54039	1056	12	till	till	IN
54039	1056	13	the	the	DT
54039	1056	14	sugar	sugar	NN
54039	1056	15	dissolves	dissolve	NNS
54039	1056	16	in	in	IN
54039	1056	17	the	the	DT
54039	1056	18	milk	milk	NN
54039	1056	19	.	.	.
54039	1057	1	Have	have	VBP
54039	1057	2	ready	ready	JJ
54039	1057	3	three	three	CD
54039	1057	4	ounces	ounce	NNS
54039	1057	5	of	of	IN
54039	1057	6	fine	fine	JJ
54039	1057	7	florador	florador	NN
54039	1057	8	dissolved	dissolve	VBN
54039	1057	9	in	in	IN
54039	1057	10	enough	enough	JJ
54039	1057	11	milk	milk	NN
54039	1057	12	to	to	TO
54039	1057	13	make	make	VB
54039	1057	14	it	-PRON-	PRP
54039	1057	15	like	like	IN
54039	1057	16	thick	thick	JJ
54039	1057	17	cream	cream	NN
54039	1057	18	;	;	:
54039	1057	19	stir	stir	VB
54039	1057	20	this	this	DT
54039	1057	21	into	into	IN
54039	1057	22	the	the	DT
54039	1057	23	milk	milk	NN
54039	1057	24	as	as	IN
54039	1057	25	it	-PRON-	PRP
54039	1057	26	is	be	VBZ
54039	1057	27	on	on	IN
54039	1057	28	the	the	DT
54039	1057	29	point	point	NN
54039	1057	30	of	of	IN
54039	1057	31	boiling	boiling	NN
54039	1057	32	.	.	.
54039	1058	1	Let	let	VB
54039	1058	2	it	-PRON-	PRP
54039	1058	3	get	get	VB
54039	1058	4	very	very	RB
54039	1058	5	thick	thick	JJ
54039	1058	6	;	;	:
54039	1058	7	stir	stir	VB
54039	1058	8	in	in	IN
54039	1058	9	two	two	CD
54039	1058	10	ounces	ounce	NNS
54039	1058	11	of	of	IN
54039	1058	12	fresh	fresh	JJ
54039	1058	13	butter	butter	NN
54039	1058	14	,	,	,
54039	1058	15	quarter	quarter	NN
54039	1058	16	a	a	DT
54039	1058	17	pound	pound	NN
54039	1058	18	of	of	IN
54039	1058	19	sultanas	sultana	NNS
54039	1058	20	washed	wash	VBN
54039	1058	21	and	and	CC
54039	1058	22	picked	pick	VBD
54039	1058	23	,	,	,
54039	1058	24	quarter	quarter	NN
54039	1058	25	a	a	DT
54039	1058	26	pound	pound	NN
54039	1058	27	of	of	IN
54039	1058	28	currants	currant	NNS
54039	1058	29	washed	wash	VBN
54039	1058	30	and	and	CC
54039	1058	31	picked	pick	VBD
54039	1058	32	,	,	,
54039	1058	33	two	two	CD
54039	1058	34	ounces	ounce	NNS
54039	1058	35	of	of	IN
54039	1058	36	citron	citron	NN
54039	1058	37	peel	peel	NN
54039	1058	38	chopped	chop	VBD
54039	1058	39	small	small	JJ
54039	1058	40	,	,	,
54039	1058	41	half	half	PDT
54039	1058	42	a	a	DT
54039	1058	43	grated	grate	VBN
54039	1058	44	nutmeg	nutmeg	NN
54039	1058	45	,	,	,
54039	1058	46	the	the	DT
54039	1058	47	grated	grate	VBN
54039	1058	48	rind	rind	NN
54039	1058	49	of	of	IN
54039	1058	50	half	half	PDT
54039	1058	51	a	a	DT
54039	1058	52	lemon	lemon	NN
54039	1058	53	,	,	,
54039	1058	54	two	two	CD
54039	1058	55	well	well	RB
54039	1058	56	beaten	beat	VBN
54039	1058	57	eggs	egg	NNS
54039	1058	58	;	;	:
54039	1058	59	stir	stir	VB
54039	1058	60	all	all	DT
54039	1058	61	well	well	RB
54039	1058	62	(	(	-LRB-
54039	1058	63	but	but	CC
54039	1058	64	do	do	VBP
54039	1058	65	not	not	RB
54039	1058	66	put	put	VB
54039	1058	67	in	in	IN
54039	1058	68	the	the	DT
54039	1058	69	eggs	egg	NNS
54039	1058	70	till	till	IN
54039	1058	71	the	the	DT
54039	1058	72	pudding	pudding	NN
54039	1058	73	is	be	VBZ
54039	1058	74	a	a	DT
54039	1058	75	little	little	JJ
54039	1058	76	cool	cool	JJ
54039	1058	77	,	,	,
54039	1058	78	as	as	IN
54039	1058	79	they	-PRON-	PRP
54039	1058	80	will	will	MD
54039	1058	81	curdle	curdle	VB
54039	1058	82	)	)	-RRB-
54039	1058	83	,	,	,
54039	1058	84	put	put	VBD
54039	1058	85	it	-PRON-	PRP
54039	1058	86	in	in	IN
54039	1058	87	a	a	DT
54039	1058	88	well	well	RB
54039	1058	89	greased	grease	VBN
54039	1058	90	plain	plain	JJ
54039	1058	91	mould	mould	NN
54039	1058	92	,	,	,
54039	1058	93	and	and	CC
54039	1058	94	steam	steam	NN
54039	1058	95	till	till	IN
54039	1058	96	well	well	RB
54039	1058	97	set	set	NN
54039	1058	98	and	and	CC
54039	1058	99	firm	firm	JJ
54039	1058	100	.	.	.
54039	1059	1	Turn	turn	VB
54039	1059	2	out	out	RP
54039	1059	3	on	on	IN
54039	1059	4	a	a	DT
54039	1059	5	dish	dish	NN
54039	1059	6	,	,	,
54039	1059	7	and	and	CC
54039	1059	8	ornament	ornament	JJ
54039	1059	9	with	with	IN
54039	1059	10	_	_	NNP
54039	1059	11	glacé	glacé	NNP
54039	1059	12	_	_	NNP
54039	1059	13	cherries	cherry	NNS
54039	1059	14	,	,	,
54039	1059	15	angelica	angelica	NNP
54039	1059	16	,	,	,
54039	1059	17	etc	etc	FW
54039	1059	18	.	.	FW
54039	1059	19	,	,	,
54039	1059	20	etc	etc	FW
54039	1059	21	.	.	.
54039	1060	1	This	this	DT
54039	1060	2	is	be	VBZ
54039	1060	3	a	a	DT
54039	1060	4	very	very	RB
54039	1060	5	digestible	digestible	JJ
54039	1060	6	plum	plum	NN
54039	1060	7	pudding	pudding	NN
54039	1060	8	,	,	,
54039	1060	9	and	and	CC
54039	1060	10	may	may	MD
54039	1060	11	be	be	VB
54039	1060	12	safely	safely	RB
54039	1060	13	eaten	eat	VBN
54039	1060	14	by	by	IN
54039	1060	15	invalids	invalid	NNS
54039	1060	16	,	,	,
54039	1060	17	who	who	WP
54039	1060	18	dare	dare	VBP
54039	1060	19	not	not	RB
54039	1060	20	touch	touch	VB
54039	1060	21	ordinary	ordinary	JJ
54039	1060	22	plum	plum	NN
54039	1060	23	pudding	pudding	NN
54039	1060	24	.	.	.
54039	1061	1	It	-PRON-	PRP
54039	1061	2	is	be	VBZ
54039	1061	3	in	in	IN
54039	1061	4	the	the	DT
54039	1061	5	opinion	opinion	NN
54039	1061	6	of	of	IN
54039	1061	7	some	some	DT
54039	1061	8	very	very	RB
54039	1061	9	much	much	RB
54039	1061	10	nicer	nice	JJR
54039	1061	11	than	than	IN
54039	1061	12	the	the	DT
54039	1061	13	usual	usual	JJ
54039	1061	14	Christmas	Christmas	NNP
54039	1061	15	puddings	pudding	NNS
54039	1061	16	.	.	.
54039	1062	1	5	5	CD
54039	1062	2	.	.	.
54039	1063	1	Plain	Plain	NNP
54039	1063	2	Florador	Florador	NNP
54039	1063	3	Pudding	Pudding	NNP
54039	1063	4	.	.	.
54039	1064	1	Put	put	VB
54039	1064	2	one	one	CD
54039	1064	3	tablespoon	tablespoon	NN
54039	1064	4	of	of	IN
54039	1064	5	crushed	crush	VBN
54039	1064	6	loaf	loaf	NNP
54039	1064	7	sugar	sugar	NN
54039	1064	8	into	into	IN
54039	1064	9	a	a	DT
54039	1064	10	pan	pan	NN
54039	1064	11	.	.	.
54039	1065	1	Let	let	VB
54039	1065	2	it	-PRON-	PRP
54039	1065	3	get	get	VB
54039	1065	4	brown	brown	JJ
54039	1065	5	,	,	,
54039	1065	6	but	but	CC
54039	1065	7	do	do	VBP
54039	1065	8	not	not	RB
54039	1065	9	let	let	VB
54039	1065	10	it	-PRON-	PRP
54039	1065	11	burn	burn	VB
54039	1065	12	,	,	,
54039	1065	13	then	then	RB
54039	1065	14	add	add	VB
54039	1065	15	one	one	CD
54039	1065	16	pint	pint	NN
54039	1065	17	of	of	IN
54039	1065	18	hot	hot	JJ
54039	1065	19	milk	milk	NN
54039	1065	20	.	.	.
54039	1066	1	Have	have	VBP
54039	1066	2	ready	ready	JJ
54039	1066	3	three	three	CD
54039	1066	4	ounces	ounce	NNS
54039	1066	5	of	of	IN
54039	1066	6	fine	fine	JJ
54039	1066	7	florador	florador	NN
54039	1066	8	(	(	-LRB-
54039	1066	9	semolina	semolina	NNP
54039	1066	10	will	will	MD
54039	1066	11	do	do	VB
54039	1066	12	)	)	-RRB-
54039	1066	13	mixed	mix	VBN
54039	1066	14	with	with	IN
54039	1066	15	enough	enough	JJ
54039	1066	16	milk	milk	NN
54039	1066	17	to	to	TO
54039	1066	18	make	make	VB
54039	1066	19	it	-PRON-	PRP
54039	1066	20	like	like	IN
54039	1066	21	thick	thick	JJ
54039	1066	22	cream	cream	NN
54039	1066	23	,	,	,
54039	1066	24	stir	stir	VB
54039	1066	25	it	-PRON-	PRP
54039	1066	26	into	into	IN
54039	1066	27	the	the	DT
54039	1066	28	milk	milk	NN
54039	1066	29	just	just	RB
54039	1066	30	as	as	IN
54039	1066	31	it	-PRON-	PRP
54039	1066	32	comes	come	VBZ
54039	1066	33	to	to	IN
54039	1066	34	the	the	DT
54039	1066	35	boil	boil	NN
54039	1066	36	,	,	,
54039	1066	37	let	let	VB
54039	1066	38	it	-PRON-	PRP
54039	1066	39	thicken	thicken	VB
54039	1066	40	,	,	,
54039	1066	41	then	then	RB
54039	1066	42	add	add	VB
54039	1066	43	two	two	CD
54039	1066	44	ounces	ounce	NNS
54039	1066	45	of	of	IN
54039	1066	46	butter	butter	NN
54039	1066	47	,	,	,
54039	1066	48	a	a	DT
54039	1066	49	little	little	RB
54039	1066	50	more	more	JJR
54039	1066	51	sugar	sugar	NN
54039	1066	52	to	to	TO
54039	1066	53	taste	taste	VB
54039	1066	54	,	,	,
54039	1066	55	and	and	CC
54039	1066	56	any	any	DT
54039	1066	57	flavouring	flavouring	NN
54039	1066	58	approved	approve	VBN
54039	1066	59	of	of	IN
54039	1066	60	.	.	.
54039	1067	1	Turn	turn	VB
54039	1067	2	it	-PRON-	PRP
54039	1067	3	into	into	IN
54039	1067	4	a	a	DT
54039	1067	5	pie	pie	NN
54039	1067	6	dish	dish	NN
54039	1067	7	,	,	,
54039	1067	8	and	and	CC
54039	1067	9	bake	bake	VB
54039	1067	10	in	in	RP
54039	1067	11	the	the	DT
54039	1067	12	oven	oven	NN
54039	1067	13	a	a	DT
54039	1067	14	nice	nice	JJ
54039	1067	15	brown	brown	NN
54039	1067	16	on	on	IN
54039	1067	17	the	the	DT
54039	1067	18	top	top	NN
54039	1067	19	.	.	.
54039	1068	1	Let	let	VB
54039	1068	2	it	-PRON-	PRP
54039	1068	3	cool	cool	VB
54039	1068	4	a	a	DT
54039	1068	5	little	little	JJ
54039	1068	6	,	,	,
54039	1068	7	and	and	CC
54039	1068	8	sprinkle	sprinkle	VB
54039	1068	9	over	over	IN
54039	1068	10	the	the	DT
54039	1068	11	top	top	NN
54039	1068	12	some	some	DT
54039	1068	13	hundreds	hundred	NNS
54039	1068	14	of	of	IN
54039	1068	15	thousands	thousand	NNS
54039	1068	16	,	,	,
54039	1068	17	and	and	CC
54039	1068	18	serve	serve	VB
54039	1068	19	.	.	.
54039	1069	1	6	6	CD
54039	1069	2	.	.	.
54039	1070	1	Boiled	Boiled	NNP
54039	1070	2	Banana	Banana	NNP
54039	1070	3	Pudding	Pudding	NNP
54039	1070	4	.	.	.
54039	1071	1	Make	make	VB
54039	1071	2	a	a	DT
54039	1071	3	crust	crust	NN
54039	1071	4	thus	thus	RB
54039	1071	5	--	--	:
54039	1071	6	a	a	DT
54039	1071	7	half	half	JJ
54039	1071	8	pound	pound	NN
54039	1071	9	of	of	IN
54039	1071	10	Coombs	Coombs	NNP
54039	1071	11	'	'	POS
54039	1071	12	Eureka	Eureka	NNP
54039	1071	13	Flour	Flour	NNP
54039	1071	14	,	,	,
54039	1071	15	a	a	DT
54039	1071	16	pinch	pinch	NN
54039	1071	17	of	of	IN
54039	1071	18	salt	salt	NN
54039	1071	19	,	,	,
54039	1071	20	and	and	CC
54039	1071	21	a	a	DT
54039	1071	22	quarter	quarter	NN
54039	1071	23	pound	pound	NN
54039	1071	24	of	of	IN
54039	1071	25	chopped	chop	VBN
54039	1071	26	suet	suet	NN
54039	1071	27	.	.	.
54039	1072	1	Mix	mix	VB
54039	1072	2	well	well	RB
54039	1072	3	with	with	IN
54039	1072	4	enough	enough	JJ
54039	1072	5	water	water	NN
54039	1072	6	to	to	TO
54039	1072	7	form	form	VB
54039	1072	8	it	-PRON-	PRP
54039	1072	9	into	into	IN
54039	1072	10	a	a	DT
54039	1072	11	dough	dough	NN
54039	1072	12	,	,	,
54039	1072	13	roll	roll	VB
54039	1072	14	out	out	RP
54039	1072	15	thin	thin	JJ
54039	1072	16	,	,	,
54039	1072	17	line	line	VBP
54039	1072	18	a	a	DT
54039	1072	19	plain	plain	JJ
54039	1072	20	well	well	RB
54039	1072	21	-	-	HYPH
54039	1072	22	greased	grease	VBN
54039	1072	23	pudding	pudding	NN
54039	1072	24	mould	mould	NN
54039	1072	25	with	with	IN
54039	1072	26	the	the	DT
54039	1072	27	paste	paste	NN
54039	1072	28	,	,	,
54039	1072	29	and	and	CC
54039	1072	30	fill	fill	VB
54039	1072	31	in	in	RP
54039	1072	32	thus	thus	RB
54039	1072	33	--	--	:
54039	1072	34	some	some	DT
54039	1072	35	nice	nice	JJ
54039	1072	36	ripe	ripe	JJ
54039	1072	37	bananas	banana	NNS
54039	1072	38	cut	cut	VBN
54039	1072	39	in	in	IN
54039	1072	40	slices	slice	NNS
54039	1072	41	,	,	,
54039	1072	42	a	a	DT
54039	1072	43	few	few	JJ
54039	1072	44	cloves	clove	NNS
54039	1072	45	,	,	,
54039	1072	46	the	the	DT
54039	1072	47	grated	grate	VBN
54039	1072	48	rind	rind	NN
54039	1072	49	of	of	IN
54039	1072	50	half	half	PDT
54039	1072	51	a	a	DT
54039	1072	52	lemon	lemon	NN
54039	1072	53	,	,	,
54039	1072	54	the	the	DT
54039	1072	55	juice	juice	NN
54039	1072	56	of	of	IN
54039	1072	57	one	one	CD
54039	1072	58	lemon	lemon	NN
54039	1072	59	strained	strain	VBN
54039	1072	60	,	,	,
54039	1072	61	one	one	CD
54039	1072	62	tablespoon	tablespoon	NN
54039	1072	63	of	of	IN
54039	1072	64	castor	castor	NN
54039	1072	65	sugar	sugar	NN
54039	1072	66	,	,	,
54039	1072	67	a	a	DT
54039	1072	68	small	small	JJ
54039	1072	69	cup	cup	NN
54039	1072	70	of	of	IN
54039	1072	71	water	water	NN
54039	1072	72	.	.	.
54039	1073	1	Cover	cover	VB
54039	1073	2	over	over	IN
54039	1073	3	the	the	DT
54039	1073	4	top	top	NN
54039	1073	5	with	with	IN
54039	1073	6	paste	paste	NN
54039	1073	7	,	,	,
54039	1073	8	tie	tie	VB
54039	1073	9	with	with	IN
54039	1073	10	a	a	DT
54039	1073	11	cloth	cloth	NN
54039	1073	12	wrung	wrung	NN
54039	1073	13	out	out	IN
54039	1073	14	of	of	IN
54039	1073	15	boiling	boil	VBG
54039	1073	16	water	water	NN
54039	1073	17	.	.	.
54039	1074	1	Steam	steam	NN
54039	1074	2	for	for	IN
54039	1074	3	about	about	RB
54039	1074	4	two	two	CD
54039	1074	5	hours	hour	NNS
54039	1074	6	.	.	.
54039	1075	1	Turn	turn	VB
54039	1075	2	out	out	RP
54039	1075	3	carefully	carefully	RB
54039	1075	4	,	,	,
54039	1075	5	and	and	CC
54039	1075	6	serve	serve	VB
54039	1075	7	with	with	IN
54039	1075	8	a	a	DT
54039	1075	9	nicely	nicely	RB
54039	1075	10	flavoured	flavour	VBN
54039	1075	11	custard	custard	NN
54039	1075	12	.	.	.
54039	1076	1	7	7	LS
54039	1076	2	.	.	.
54039	1077	1	Banana	Banana	NNP
54039	1077	2	Custard	Custard	NNP
54039	1077	3	.	.	.
54039	1078	1	Well	well	UH
54039	1078	2	mash	mash	NN
54039	1078	3	two	two	CD
54039	1078	4	bananas	banana	NNS
54039	1078	5	into	into	IN
54039	1078	6	a	a	DT
54039	1078	7	complete	complete	JJ
54039	1078	8	pulp	pulp	NN
54039	1078	9	.	.	.
54039	1079	1	Put	put	VB
54039	1079	2	with	with	IN
54039	1079	3	one	one	CD
54039	1079	4	pint	pint	NN
54039	1079	5	of	of	IN
54039	1079	6	milk	milk	NN
54039	1079	7	and	and	CC
54039	1079	8	the	the	DT
54039	1079	9	well	well	RB
54039	1079	10	beaten	beat	VBN
54039	1079	11	yolks	yolk	NNS
54039	1079	12	of	of	IN
54039	1079	13	three	three	CD
54039	1079	14	eggs	egg	NNS
54039	1079	15	sugar	sugar	NN
54039	1079	16	and	and	CC
54039	1079	17	vanilla	vanilla	NN
54039	1079	18	flavouring	flavouring	NN
54039	1079	19	to	to	IN
54039	1079	20	taste	taste	NN
54039	1079	21	.	.	.
54039	1080	1	Stir	stir	VB
54039	1080	2	well	well	RB
54039	1080	3	.	.	.
54039	1081	1	Put	put	VB
54039	1081	2	it	-PRON-	PRP
54039	1081	3	into	into	IN
54039	1081	4	a	a	DT
54039	1081	5	pan	pan	NN
54039	1081	6	,	,	,
54039	1081	7	and	and	CC
54039	1081	8	put	put	VBD
54039	1081	9	the	the	DT
54039	1081	10	pan	pan	NN
54039	1081	11	into	into	IN
54039	1081	12	a	a	DT
54039	1081	13	larger	large	JJR
54039	1081	14	one	one	NN
54039	1081	15	with	with	IN
54039	1081	16	boiling	boil	VBG
54039	1081	17	water	water	NN
54039	1081	18	in	in	IN
54039	1081	19	it	-PRON-	PRP
54039	1081	20	.	.	.
54039	1082	1	Stir	stir	VB
54039	1082	2	all	all	PDT
54039	1082	3	the	the	DT
54039	1082	4	time	time	NN
54039	1082	5	for	for	IN
54039	1082	6	twenty	twenty	CD
54039	1082	7	minutes	minute	NNS
54039	1082	8	,	,	,
54039	1082	9	and	and	CC
54039	1082	10	pour	pour	VB
54039	1082	11	it	-PRON-	PRP
54039	1082	12	into	into	IN
54039	1082	13	custard	custard	JJ
54039	1082	14	cups	cup	NNS
54039	1082	15	.	.	.
54039	1083	1	This	this	DT
54039	1083	2	is	be	VBZ
54039	1083	3	very	very	RB
54039	1083	4	delicious	delicious	JJ
54039	1083	5	and	and	CC
54039	1083	6	novel	novel	JJ
54039	1083	7	.	.	.
54039	1084	1	8	8	LS
54039	1084	2	.	.	.
54039	1085	1	Cocoa	Cocoa	NNP
54039	1085	2	-	-	HYPH
54039	1085	3	nut	nut	NNP
54039	1085	4	Rice	Rice	NNP
54039	1085	5	.	.	.
54039	1086	1	Boil	Boil	NNP
54039	1086	2	a	a	DT
54039	1086	3	quarter	quarter	NN
54039	1086	4	pound	pound	NN
54039	1086	5	of	of	IN
54039	1086	6	small	small	JJ
54039	1086	7	rice	rice	NN
54039	1086	8	in	in	IN
54039	1086	9	one	one	CD
54039	1086	10	pint	pint	NN
54039	1086	11	of	of	IN
54039	1086	12	milk	milk	NN
54039	1086	13	till	till	IN
54039	1086	14	quite	quite	RB
54039	1086	15	soft	soft	JJ
54039	1086	16	.	.	.
54039	1087	1	Then	then	RB
54039	1087	2	add	add	VB
54039	1087	3	two	two	CD
54039	1087	4	ounces	ounce	NNS
54039	1087	5	of	of	IN
54039	1087	6	butter	butter	NN
54039	1087	7	,	,	,
54039	1087	8	sugar	sugar	NN
54039	1087	9	to	to	TO
54039	1087	10	taste	taste	VB
54039	1087	11	,	,	,
54039	1087	12	and	and	CC
54039	1087	13	three	three	CD
54039	1087	14	ounces	ounce	NNS
54039	1087	15	of	of	IN
54039	1087	16	desiccated	desiccated	JJ
54039	1087	17	cocoa	cocoa	NN
54039	1087	18	-	-	HYPH
54039	1087	19	nut	nut	NNP
54039	1087	20	.	.	.
54039	1088	1	Stir	stir	VB
54039	1088	2	well	well	UH
54039	1088	3	,	,	,
54039	1088	4	and	and	CC
54039	1088	5	pour	pour	VB
54039	1088	6	into	into	IN
54039	1088	7	a	a	DT
54039	1088	8	plain	plain	JJ
54039	1088	9	mould	mould	NN
54039	1088	10	that	that	WDT
54039	1088	11	has	have	VBZ
54039	1088	12	been	be	VBN
54039	1088	13	rinsed	rinse	VBN
54039	1088	14	with	with	IN
54039	1088	15	cold	cold	JJ
54039	1088	16	water	water	NN
54039	1088	17	.	.	.
54039	1089	1	Let	let	VB
54039	1089	2	it	-PRON-	PRP
54039	1089	3	get	get	VB
54039	1089	4	cold	cold	JJ
54039	1089	5	.	.	.
54039	1090	1	Turn	turn	VB
54039	1090	2	out	out	IN
54039	1090	3	of	of	IN
54039	1090	4	the	the	DT
54039	1090	5	mould	mould	NN
54039	1090	6	into	into	IN
54039	1090	7	a	a	DT
54039	1090	8	glass	glass	NN
54039	1090	9	dish	dish	NN
54039	1090	10	,	,	,
54039	1090	11	decorate	decorate	JJ
54039	1090	12	with	with	IN
54039	1090	13	pretty	pretty	JJ
54039	1090	14	sweets	sweet	NNS
54039	1090	15	,	,	,
54039	1090	16	such	such	JJ
54039	1090	17	as	as	IN
54039	1090	18	those	those	DT
54039	1090	19	sold	sell	VBN
54039	1090	20	by	by	IN
54039	1090	21	Messrs.	Messrs.	NNP
54039	1090	22	Clark	Clark	NNP
54039	1090	23	Nicholls	Nicholls	NNP
54039	1090	24	and	and	CC
54039	1090	25	Coombs	Coombs	NNPS
54039	1090	26	,	,	,
54039	1090	27	or	or	CC
54039	1090	28	Mr.	Mr.	NNP
54039	1090	29	E.	E.	NNP
54039	1090	30	Roberts	Roberts	NNP
54039	1090	31	of	of	IN
54039	1090	32	Camberwell	Camberwell	NNP
54039	1090	33	.	.	.
54039	1091	1	9	9	CD
54039	1091	2	.	.	.
54039	1092	1	Cocoa	Cocoa	NNP
54039	1092	2	-	-	HYPH
54039	1092	3	nut	nut	NNP
54039	1092	4	Macaroni	Macaroni	NNP
54039	1092	5	.	.	.
54039	1093	1	Boil	boil	VB
54039	1093	2	half	half	PDT
54039	1093	3	a	a	DT
54039	1093	4	pound	pound	NN
54039	1093	5	of	of	IN
54039	1093	6	macaroni	macaroni	NN
54039	1093	7	in	in	IN
54039	1093	8	water	water	NN
54039	1093	9	till	till	IN
54039	1093	10	tender	tender	NN
54039	1093	11	,	,	,
54039	1093	12	drain	drain	VB
54039	1093	13	,	,	,
54039	1093	14	put	put	VB
54039	1093	15	it	-PRON-	PRP
54039	1093	16	in	in	IN
54039	1093	17	a	a	DT
54039	1093	18	pie	pie	NN
54039	1093	19	dish	dish	NN
54039	1093	20	.	.	.
54039	1094	1	Mix	mix	VB
54039	1094	2	with	with	IN
54039	1094	3	it	-PRON-	PRP
54039	1094	4	a	a	DT
54039	1094	5	quarter	quarter	NN
54039	1094	6	pound	pound	NN
54039	1094	7	of	of	IN
54039	1094	8	desiccated	desiccate	VBN
54039	1094	9	cocoa	cocoa	NN
54039	1094	10	-	-	HYPH
54039	1094	11	nut	nut	NNP
54039	1094	12	.	.	.
54039	1095	1	Well	well	UH
54039	1095	2	beat	beat	VB
54039	1095	3	up	up	RP
54039	1095	4	two	two	CD
54039	1095	5	eggs	egg	NNS
54039	1095	6	with	with	IN
54039	1095	7	rather	rather	RB
54039	1095	8	more	more	JJR
54039	1095	9	than	than	IN
54039	1095	10	a	a	DT
54039	1095	11	half	half	JJ
54039	1095	12	pint	pint	NN
54039	1095	13	of	of	IN
54039	1095	14	milk	milk	NN
54039	1095	15	,	,	,
54039	1095	16	with	with	IN
54039	1095	17	sugar	sugar	NN
54039	1095	18	to	to	TO
54039	1095	19	taste	taste	VB
54039	1095	20	.	.	.
54039	1096	1	Pour	pour	VB
54039	1096	2	it	-PRON-	PRP
54039	1096	3	over	over	IN
54039	1096	4	the	the	DT
54039	1096	5	macaroni	macaroni	NN
54039	1096	6	,	,	,
54039	1096	7	and	and	CC
54039	1096	8	see	see	VB
54039	1096	9	that	that	IN
54039	1096	10	it	-PRON-	PRP
54039	1096	11	is	be	VBZ
54039	1096	12	well	well	RB
54039	1096	13	covered	cover	VBN
54039	1096	14	.	.	.
54039	1097	1	Put	put	VB
54039	1097	2	a	a	DT
54039	1097	3	little	little	JJ
54039	1097	4	dab	dab	NN
54039	1097	5	of	of	IN
54039	1097	6	butter	butter	NN
54039	1097	7	here	here	RB
54039	1097	8	and	and	CC
54039	1097	9	there	there	RB
54039	1097	10	over	over	IN
54039	1097	11	it	-PRON-	PRP
54039	1097	12	.	.	.
54039	1098	1	Bake	bake	VB
54039	1098	2	it	-PRON-	PRP
54039	1098	3	in	in	IN
54039	1098	4	the	the	DT
54039	1098	5	oven	oven	NN
54039	1098	6	a	a	DT
54039	1098	7	nice	nice	JJ
54039	1098	8	colour	colour	NN
54039	1098	9	.	.	.
54039	1099	1	Let	let	VB
54039	1099	2	it	-PRON-	PRP
54039	1099	3	cool	cool	VB
54039	1099	4	a	a	DT
54039	1099	5	little	little	JJ
54039	1099	6	,	,	,
54039	1099	7	and	and	CC
54039	1099	8	sprinkle	sprinkle	VB
54039	1099	9	castor	castor	NN
54039	1099	10	sugar	sugar	NN
54039	1099	11	over	over	IN
54039	1099	12	it	-PRON-	PRP
54039	1099	13	,	,	,
54039	1099	14	or	or	CC
54039	1099	15	any	any	DT
54039	1099	16	pretty	pretty	JJ
54039	1099	17	fruits	fruit	NNS
54039	1099	18	.	.	.
54039	1100	1	Vermicelli	Vermicelli	NNP
54039	1100	2	will	will	MD
54039	1100	3	answer	answer	VB
54039	1100	4	the	the	DT
54039	1100	5	purpose	purpose	NN
54039	1100	6	quite	quite	RB
54039	1100	7	as	as	RB
54039	1100	8	well	well	RB
54039	1100	9	.	.	.
54039	1101	1	10	10	CD
54039	1101	2	.	.	.
54039	1102	1	Cream	Cream	NNP
54039	1102	2	Rolls	Rolls	NNP
54039	1102	3	.	.	.
54039	1103	1	Get	get	VB
54039	1103	2	as	as	RB
54039	1103	3	many	many	JJ
54039	1103	4	nice	nice	JJ
54039	1103	5	plain	plain	JJ
54039	1103	6	,	,	,
54039	1103	7	round	round	JJ
54039	1103	8	,	,	,
54039	1103	9	smooth	smooth	JJ
54039	1103	10	,	,	,
54039	1103	11	little	little	JJ
54039	1103	12	rolls	roll	NNS
54039	1103	13	as	as	IN
54039	1103	14	you	-PRON-	PRP
54039	1103	15	may	may	MD
54039	1103	16	require	require	VB
54039	1103	17	.	.	.
54039	1104	1	Cut	cut	VB
54039	1104	2	a	a	DT
54039	1104	3	little	little	JJ
54039	1104	4	piece	piece	NN
54039	1104	5	off	off	IN
54039	1104	6	the	the	DT
54039	1104	7	top	top	NN
54039	1104	8	of	of	IN
54039	1104	9	each	each	DT
54039	1104	10	with	with	IN
54039	1104	11	care	care	NN
54039	1104	12	;	;	:
54039	1104	13	now	now	RB
54039	1104	14	scoop	scoop	VB
54039	1104	15	out	out	RP
54039	1104	16	the	the	DT
54039	1104	17	crumbs	crumb	NNS
54039	1104	18	out	out	IN
54039	1104	19	of	of	IN
54039	1104	20	each	each	DT
54039	1104	21	with	with	IN
54039	1104	22	very	very	RB
54039	1104	23	great	great	JJ
54039	1104	24	care	care	NN
54039	1104	25	,	,	,
54039	1104	26	and	and	CC
54039	1104	27	also	also	RB
54039	1104	28	take	take	VB
54039	1104	29	off	off	RP
54039	1104	30	any	any	DT
54039	1104	31	crumbs	crumb	NNS
54039	1104	32	there	there	EX
54039	1104	33	may	may	MD
54039	1104	34	be	be	VB
54039	1104	35	on	on	IN
54039	1104	36	the	the	DT
54039	1104	37	pieces	piece	NNS
54039	1104	38	cut	cut	VBD
54039	1104	39	off	off	RP
54039	1104	40	the	the	DT
54039	1104	41	tops	top	NNS
54039	1104	42	.	.	.
54039	1105	1	Well	well	UH
54039	1105	2	beat	beat	VB
54039	1105	3	two	two	CD
54039	1105	4	eggs	egg	NNS
54039	1105	5	with	with	IN
54039	1105	6	about	about	RB
54039	1105	7	one	one	CD
54039	1105	8	cup	cup	NN
54039	1105	9	of	of	IN
54039	1105	10	milk	milk	NN
54039	1105	11	.	.	.
54039	1106	1	Add	add	VB
54039	1106	2	a	a	DT
54039	1106	3	little	little	JJ
54039	1106	4	sugar	sugar	NN
54039	1106	5	to	to	TO
54039	1106	6	taste	taste	VB
54039	1106	7	.	.	.
54039	1107	1	Put	put	VB
54039	1107	2	the	the	DT
54039	1107	3	custard	custard	NN
54039	1107	4	in	in	IN
54039	1107	5	a	a	DT
54039	1107	6	bowl	bowl	NN
54039	1107	7	,	,	,
54039	1107	8	dip	dip	VB
54039	1107	9	each	each	DT
54039	1107	10	roll	roll	NN
54039	1107	11	and	and	CC
54039	1107	12	the	the	DT
54039	1107	13	piece	piece	NN
54039	1107	14	cut	cut	VBD
54039	1107	15	off	off	RP
54039	1107	16	in	in	IN
54039	1107	17	the	the	DT
54039	1107	18	custard	custard	NN
54039	1107	19	,	,	,
54039	1107	20	but	but	CC
54039	1107	21	not	not	RB
54039	1107	22	enough	enough	RB
54039	1107	23	to	to	TO
54039	1107	24	moisten	moisten	VB
54039	1107	25	it	-PRON-	PRP
54039	1107	26	so	so	IN
54039	1107	27	that	that	IN
54039	1107	28	it	-PRON-	PRP
54039	1107	29	gets	get	VBZ
54039	1107	30	too	too	RB
54039	1107	31	soft	soft	JJ
54039	1107	32	.	.	.
54039	1108	1	Now	now	RB
54039	1108	2	fry	fry	VB
54039	1108	3	all	all	DT
54039	1108	4	of	of	IN
54039	1108	5	them	-PRON-	PRP
54039	1108	6	in	in	IN
54039	1108	7	a	a	DT
54039	1108	8	bath	bath	NN
54039	1108	9	of	of	IN
54039	1108	10	boiling	boil	VBG
54039	1108	11	lard	lard	NN
54039	1108	12	a	a	DT
54039	1108	13	nice	nice	JJ
54039	1108	14	golden	golden	JJ
54039	1108	15	brown	brown	NN
54039	1108	16	.	.	.
54039	1109	1	Drain	drain	VB
54039	1109	2	on	on	IN
54039	1109	3	a	a	DT
54039	1109	4	sieve	sieve	NN
54039	1109	5	.	.	.
54039	1110	1	When	when	WRB
54039	1110	2	cold	cold	JJ
54039	1110	3	,	,	,
54039	1110	4	fill	fill	VBP
54039	1110	5	each	each	DT
54039	1110	6	one	one	NN
54039	1110	7	up	up	RB
54039	1110	8	thus	thus	RB
54039	1110	9	--	--	:
54039	1110	10	a	a	DT
54039	1110	11	little	little	JJ
54039	1110	12	guava	guava	NN
54039	1110	13	jelly	jelly	NN
54039	1110	14	at	at	IN
54039	1110	15	the	the	DT
54039	1110	16	bottom	bottom	NN
54039	1110	17	,	,	,
54039	1110	18	and	and	CC
54039	1110	19	then	then	RB
54039	1110	20	cream	cream	NN
54039	1110	21	whipped	whip	VBD
54039	1110	22	stiff	stiff	JJ
54039	1110	23	and	and	CC
54039	1110	24	flavoured	flavour	VBN
54039	1110	25	with	with	IN
54039	1110	26	a	a	DT
54039	1110	27	little	little	JJ
54039	1110	28	sugar	sugar	NN
54039	1110	29	,	,	,
54039	1110	30	the	the	DT
54039	1110	31	grated	grate	VBN
54039	1110	32	peel	peel	NN
54039	1110	33	of	of	IN
54039	1110	34	half	half	PDT
54039	1110	35	a	a	DT
54039	1110	36	lemon	lemon	NN
54039	1110	37	,	,	,
54039	1110	38	and	and	CC
54039	1110	39	a	a	DT
54039	1110	40	little	little	JJ
54039	1110	41	lemon	lemon	NN
54039	1110	42	juice	juice	NN
54039	1110	43	.	.	.
54039	1111	1	Then	then	RB
54039	1111	2	put	put	VB
54039	1111	3	on	on	RP
54039	1111	4	the	the	DT
54039	1111	5	top	top	NN
54039	1111	6	that	that	WDT
54039	1111	7	was	be	VBD
54039	1111	8	cut	cut	VBN
54039	1111	9	off	off	RP
54039	1111	10	,	,	,
54039	1111	11	sprinkle	sprinkle	VB
54039	1111	12	over	over	RP
54039	1111	13	with	with	IN
54039	1111	14	castor	castor	NN
54039	1111	15	sugar	sugar	NN
54039	1111	16	.	.	.
54039	1112	1	Serve	serve	VB
54039	1112	2	on	on	IN
54039	1112	3	a	a	DT
54039	1112	4	dish	dish	JJ
54039	1112	5	paper	paper	NN
54039	1112	6	.	.	.
54039	1113	1	These	these	DT
54039	1113	2	are	be	VBP
54039	1113	3	delicious	delicious	JJ
54039	1113	4	.	.	.
54039	1114	1	11	11	CD
54039	1114	2	.	.	.
54039	1115	1	Semolina	Semolina	NNP
54039	1115	2	Cup	Cup	NNP
54039	1115	3	Puddings	Puddings	NNPS
54039	1115	4	.	.	.
54039	1116	1	Put	put	VB
54039	1116	2	on	on	RP
54039	1116	3	one	one	CD
54039	1116	4	pint	pint	NN
54039	1116	5	of	of	IN
54039	1116	6	milk	milk	NN
54039	1116	7	in	in	IN
54039	1116	8	the	the	DT
54039	1116	9	pan	pan	NN
54039	1116	10	,	,	,
54039	1116	11	with	with	IN
54039	1116	12	two	two	CD
54039	1116	13	ounces	ounce	NNS
54039	1116	14	of	of	IN
54039	1116	15	fresh	fresh	JJ
54039	1116	16	butter	butter	NN
54039	1116	17	and	and	CC
54039	1116	18	sugar	sugar	NN
54039	1116	19	to	to	TO
54039	1116	20	taste	taste	VB
54039	1116	21	,	,	,
54039	1116	22	and	and	CC
54039	1116	23	some	some	DT
54039	1116	24	grated	grate	VBN
54039	1116	25	rind	rind	NN
54039	1116	26	of	of	IN
54039	1116	27	lemon	lemon	NN
54039	1116	28	to	to	TO
54039	1116	29	taste	taste	VB
54039	1116	30	.	.	.
54039	1117	1	Have	have	VBP
54039	1117	2	ready	ready	JJ
54039	1117	3	about	about	RB
54039	1117	4	three	three	CD
54039	1117	5	ounces	ounce	NNS
54039	1117	6	of	of	IN
54039	1117	7	semolina	semolina	NN
54039	1117	8	mixed	mix	VBN
54039	1117	9	with	with	IN
54039	1117	10	enough	enough	JJ
54039	1117	11	milk	milk	NN
54039	1117	12	to	to	TO
54039	1117	13	make	make	VB
54039	1117	14	it	-PRON-	PRP
54039	1117	15	like	like	IN
54039	1117	16	thick	thick	JJ
54039	1117	17	cream	cream	NN
54039	1117	18	.	.	.
54039	1118	1	Pour	pour	VB
54039	1118	2	it	-PRON-	PRP
54039	1118	3	into	into	IN
54039	1118	4	the	the	DT
54039	1118	5	milk	milk	NN
54039	1118	6	just	just	RB
54039	1118	7	as	as	IN
54039	1118	8	it	-PRON-	PRP
54039	1118	9	comes	come	VBZ
54039	1118	10	to	to	IN
54039	1118	11	the	the	DT
54039	1118	12	boil	boil	NN
54039	1118	13	;	;	:
54039	1118	14	stir	stir	VB
54039	1118	15	well	well	RB
54039	1118	16	,	,	,
54039	1118	17	and	and	CC
54039	1118	18	let	let	VB
54039	1118	19	it	-PRON-	PRP
54039	1118	20	get	get	VB
54039	1118	21	very	very	RB
54039	1118	22	thick	thick	JJ
54039	1118	23	.	.	.
54039	1119	1	Pour	pour	VB
54039	1119	2	into	into	IN
54039	1119	3	very	very	RB
54039	1119	4	small	small	JJ
54039	1119	5	cups	cup	NNS
54039	1119	6	that	that	WDT
54039	1119	7	have	have	VBP
54039	1119	8	been	be	VBN
54039	1119	9	rinsed	rinse	VBN
54039	1119	10	in	in	IN
54039	1119	11	cold	cold	JJ
54039	1119	12	water	water	NN
54039	1119	13	.	.	.
54039	1120	1	When	when	WRB
54039	1120	2	cold	cold	JJ
54039	1120	3	,	,	,
54039	1120	4	turn	turn	VB
54039	1120	5	out	out	RP
54039	1120	6	in	in	IN
54039	1120	7	a	a	DT
54039	1120	8	glass	glass	NN
54039	1120	9	dish	dish	NN
54039	1120	10	,	,	,
54039	1120	11	neatly	neatly	RB
54039	1120	12	,	,	,
54039	1120	13	and	and	CC
54039	1120	14	pour	pour	VB
54039	1120	15	over	over	IN
54039	1120	16	it	-PRON-	PRP
54039	1120	17	a	a	DT
54039	1120	18	nicely	nicely	RB
54039	1120	19	flavoured	flavour	VBN
54039	1120	20	custard	custard	NN
54039	1120	21	,	,	,
54039	1120	22	and	and	CC
54039	1120	23	grate	grate	VB
54039	1120	24	over	over	RP
54039	1120	25	the	the	DT
54039	1120	26	top	top	NN
54039	1120	27	a	a	DT
54039	1120	28	little	little	JJ
54039	1120	29	nutmeg	nutmeg	NN
54039	1120	30	.	.	.
54039	1121	1	Each	each	DT
54039	1121	2	cup	cup	NN
54039	1121	3	can	can	MD
54039	1121	4	be	be	VB
54039	1121	5	decorated	decorate	VBN
54039	1121	6	with	with	IN
54039	1121	7	dried	dry	VBN
54039	1121	8	fruit	fruit	NN
54039	1121	9	if	if	IN
54039	1121	10	desired	desire	VBN
54039	1121	11	,	,	,
54039	1121	12	but	but	CC
54039	1121	13	it	-PRON-	PRP
54039	1121	14	is	be	VBZ
54039	1121	15	very	very	RB
54039	1121	16	simple	simple	JJ
54039	1121	17	and	and	CC
54039	1121	18	nice	nice	JJ
54039	1121	19	as	as	IN
54039	1121	20	it	-PRON-	PRP
54039	1121	21	is	be	VBZ
54039	1121	22	.	.	.
54039	1122	1	12	12	CD
54039	1122	2	.	.	.
54039	1123	1	Cream	Cream	NNP
54039	1123	2	Cake	Cake	NNP
54039	1123	3	Pudding	Pudding	NNP
54039	1123	4	.	.	.
54039	1124	1	Make	make	VB
54039	1124	2	a	a	DT
54039	1124	3	cake	cake	NN
54039	1124	4	thus	thus	RB
54039	1124	5	--	--	:
54039	1124	6	one	one	CD
54039	1124	7	pound	pound	NN
54039	1124	8	of	of	IN
54039	1124	9	Coombs	Coombs	NNP
54039	1124	10	'	'	POS
54039	1124	11	Eureka	Eureka	NNP
54039	1124	12	Flour	Flour	NNP
54039	1124	13	,	,	,
54039	1124	14	a	a	DT
54039	1124	15	quarter	quarter	NN
54039	1124	16	pound	pound	NN
54039	1124	17	of	of	IN
54039	1124	18	sugar	sugar	NN
54039	1124	19	,	,	,
54039	1124	20	a	a	DT
54039	1124	21	quarter	quarter	NN
54039	1124	22	pound	pound	NN
54039	1124	23	of	of	IN
54039	1124	24	butter	butter	NN
54039	1124	25	.	.	.
54039	1125	1	Mix	mix	VB
54039	1125	2	well	well	RB
54039	1125	3	together	together	RB
54039	1125	4	;	;	:
54039	1125	5	add	add	VB
54039	1125	6	three	three	CD
54039	1125	7	well	well	RB
54039	1125	8	beaten	beat	VBN
54039	1125	9	eggs	egg	NNS
54039	1125	10	with	with	IN
54039	1125	11	enough	enough	JJ
54039	1125	12	milk	milk	NN
54039	1125	13	to	to	TO
54039	1125	14	make	make	VB
54039	1125	15	the	the	DT
54039	1125	16	mixture	mixture	NN
54039	1125	17	like	like	IN
54039	1125	18	very	very	RB
54039	1125	19	thick	thick	JJ
54039	1125	20	whipped	whipped	JJ
54039	1125	21	cream	cream	NN
54039	1125	22	.	.	.
54039	1126	1	Pour	pour	VB
54039	1126	2	it	-PRON-	PRP
54039	1126	3	into	into	IN
54039	1126	4	a	a	DT
54039	1126	5	well	well	RB
54039	1126	6	-	-	HYPH
54039	1126	7	buttered	butter	VBN
54039	1126	8	quite	quite	RB
54039	1126	9	plain	plain	JJ
54039	1126	10	pudding	pudding	NN
54039	1126	11	mould	mould	NN
54039	1126	12	(	(	-LRB-
54039	1126	13	tin	tin	NNP
54039	1126	14	)	)	-RRB-
54039	1126	15	,	,	,
54039	1126	16	bake	bake	VBP
54039	1126	17	a	a	DT
54039	1126	18	nice	nice	JJ
54039	1126	19	colour	colour	NN
54039	1126	20	,	,	,
54039	1126	21	let	let	VB
54039	1126	22	it	-PRON-	PRP
54039	1126	23	stand	stand	VB
54039	1126	24	about	about	RB
54039	1126	25	ten	ten	CD
54039	1126	26	minutes	minute	NNS
54039	1126	27	,	,	,
54039	1126	28	and	and	CC
54039	1126	29	then	then	RB
54039	1126	30	turn	turn	VB
54039	1126	31	out	out	RP
54039	1126	32	.	.	.
54039	1127	1	Next	next	JJ
54039	1127	2	day	day	NN
54039	1127	3	scoop	scoop	NN
54039	1127	4	out	out	RB
54039	1127	5	all	all	PDT
54039	1127	6	the	the	DT
54039	1127	7	inside	inside	NN
54039	1127	8	,	,	,
54039	1127	9	leaving	leave	VBG
54039	1127	10	a	a	DT
54039	1127	11	wall	wall	NN
54039	1127	12	of	of	IN
54039	1127	13	cake	cake	NN
54039	1127	14	about	about	RB
54039	1127	15	one	one	CD
54039	1127	16	and	and	CC
54039	1127	17	a	a	DT
54039	1127	18	half	half	NN
54039	1127	19	inches	inch	NNS
54039	1127	20	thick	thick	JJ
54039	1127	21	;	;	:
54039	1127	22	fill	fill	VB
54039	1127	23	this	this	DT
54039	1127	24	up	up	RP
54039	1127	25	as	as	IN
54039	1127	26	follows	follow	VBZ
54039	1127	27	--	--	:
54039	1127	28	a	a	DT
54039	1127	29	layer	layer	NN
54039	1127	30	of	of	IN
54039	1127	31	strawberry	strawberry	NNP
54039	1127	32	jam	jam	NN
54039	1127	33	,	,	,
54039	1127	34	then	then	RB
54039	1127	35	a	a	DT
54039	1127	36	layer	layer	NN
54039	1127	37	of	of	IN
54039	1127	38	thick	thick	JJ
54039	1127	39	cream	cream	NN
54039	1127	40	,	,	,
54039	1127	41	till	till	IN
54039	1127	42	it	-PRON-	PRP
54039	1127	43	is	be	VBZ
54039	1127	44	filled	fill	VBN
54039	1127	45	up	up	RP
54039	1127	46	;	;	:
54039	1127	47	cover	cover	VB
54039	1127	48	the	the	DT
54039	1127	49	top	top	NN
54039	1127	50	with	with	IN
54039	1127	51	cream	cream	NN
54039	1127	52	,	,	,
54039	1127	53	and	and	CC
54039	1127	54	smooth	smooth	VB
54039	1127	55	with	with	IN
54039	1127	56	a	a	DT
54039	1127	57	wet	wet	JJ
54039	1127	58	palette	palette	NN
54039	1127	59	knife	knife	NN
54039	1127	60	;	;	:
54039	1127	61	decorate	decorate	VB
54039	1127	62	the	the	DT
54039	1127	63	top	top	NN
54039	1127	64	with	with	IN
54039	1127	65	two	two	CD
54039	1127	66	nice	nice	JJ
54039	1127	67	strawberry	strawberry	NN
54039	1127	68	sweets	sweet	NNS
54039	1127	69	in	in	IN
54039	1127	70	the	the	DT
54039	1127	71	middle	middle	NN
54039	1127	72	,	,	,
54039	1127	73	and	and	CC
54039	1127	74	some	some	DT
54039	1127	75	half	half	JJ
54039	1127	76	moon	moon	NN
54039	1127	77	almond	almond	NN
54039	1127	78	paste	paste	NN
54039	1127	79	sweets	sweet	NNS
54039	1127	80	laid	lay	VBD
54039	1127	81	round	round	IN
54039	1127	82	the	the	DT
54039	1127	83	edges	edge	NNS
54039	1127	84	,	,	,
54039	1127	85	either	either	CC
54039	1127	86	plain	plain	JJ
54039	1127	87	or	or	CC
54039	1127	88	interlaced	interlace	VBN
54039	1127	89	,	,	,
54039	1127	90	by	by	IN
54039	1127	91	putting	put	VBG
54039	1127	92	a	a	DT
54039	1127	93	second	second	JJ
54039	1127	94	round	round	NN
54039	1127	95	over	over	IN
54039	1127	96	the	the	DT
54039	1127	97	first	first	JJ
54039	1127	98	,	,	,
54039	1127	99	then	then	RB
54039	1127	100	stick	stick	VB
54039	1127	101	three	three	CD
54039	1127	102	long	long	JJ
54039	1127	103	pieces	piece	NNS
54039	1127	104	of	of	IN
54039	1127	105	angelica	angelica	NNP
54039	1127	106	,	,	,
54039	1127	107	and	and	CC
54039	1127	108	make	make	VB
54039	1127	109	a	a	DT
54039	1127	110	tripod	tripod	NN
54039	1127	111	handle	handle	NN
54039	1127	112	.	.	.
54039	1128	1	This	this	DT
54039	1128	2	is	be	VBZ
54039	1128	3	pretty	pretty	JJ
54039	1128	4	and	and	CC
54039	1128	5	nice	nice	JJ
54039	1128	6	.	.	.
54039	1129	1	13	13	CD
54039	1129	2	.	.	.
54039	1130	1	Boiled	Boiled	NNP
54039	1130	2	Vermicelli	Vermicelli	NNP
54039	1130	3	Pudding	Pudding	NNP
54039	1130	4	.	.	.
54039	1131	1	Boil	Boil	NNP
54039	1131	2	a	a	DT
54039	1131	3	quarter	quarter	NN
54039	1131	4	pound	pound	NN
54039	1131	5	of	of	IN
54039	1131	6	Vermicelli	Vermicelli	NNP
54039	1131	7	in	in	IN
54039	1131	8	about	about	RB
54039	1131	9	half	half	PDT
54039	1131	10	a	a	DT
54039	1131	11	pint	pint	NN
54039	1131	12	of	of	IN
54039	1131	13	milk	milk	NN
54039	1131	14	till	till	IN
54039	1131	15	soft	soft	JJ
54039	1131	16	,	,	,
54039	1131	17	sweeten	sweeten	VB
54039	1131	18	a	a	DT
54039	1131	19	little	little	JJ
54039	1131	20	,	,	,
54039	1131	21	then	then	RB
54039	1131	22	make	make	VB
54039	1131	23	a	a	DT
54039	1131	24	custard	custard	NN
54039	1131	25	thus	thus	RB
54039	1131	26	--	--	:
54039	1131	27	two	two	CD
54039	1131	28	eggs	egg	NNS
54039	1131	29	well	well	RB
54039	1131	30	beaten	beat	VBN
54039	1131	31	,	,	,
54039	1131	32	half	half	PDT
54039	1131	33	a	a	DT
54039	1131	34	pint	pint	NN
54039	1131	35	of	of	IN
54039	1131	36	milk	milk	NN
54039	1131	37	,	,	,
54039	1131	38	vanilla	vanilla	NN
54039	1131	39	to	to	TO
54039	1131	40	taste	taste	VB
54039	1131	41	,	,	,
54039	1131	42	also	also	RB
54039	1131	43	a	a	DT
54039	1131	44	little	little	JJ
54039	1131	45	castor	castor	NN
54039	1131	46	sugar	sugar	NN
54039	1131	47	.	.	.
54039	1132	1	Pour	pour	VB
54039	1132	2	the	the	DT
54039	1132	3	custard	custard	NN
54039	1132	4	over	over	IN
54039	1132	5	the	the	DT
54039	1132	6	vermicelli	vermicelli	NN
54039	1132	7	;	;	:
54039	1132	8	stir	stir	VB
54039	1132	9	well	well	RB
54039	1132	10	together	together	RB
54039	1132	11	;	;	:
54039	1132	12	pour	pour	VB
54039	1132	13	it	-PRON-	PRP
54039	1132	14	into	into	IN
54039	1132	15	a	a	DT
54039	1132	16	mould	mould	NN
54039	1132	17	that	that	WDT
54039	1132	18	has	have	VBZ
54039	1132	19	been	be	VBN
54039	1132	20	well	well	RB
54039	1132	21	greased	grease	VBN
54039	1132	22	.	.	.
54039	1133	1	Steam	steam	NN
54039	1133	2	for	for	IN
54039	1133	3	about	about	RB
54039	1133	4	one	one	CD
54039	1133	5	hour	hour	NN
54039	1133	6	or	or	CC
54039	1133	7	more	more	JJR
54039	1133	8	till	till	IN
54039	1133	9	quite	quite	RB
54039	1133	10	set	set	VBN
54039	1133	11	.	.	.
54039	1134	1	Take	take	VB
54039	1134	2	great	great	JJ
54039	1134	3	care	care	NN
54039	1134	4	in	in	IN
54039	1134	5	turning	turn	VBG
54039	1134	6	it	-PRON-	PRP
54039	1134	7	out	out	RP
54039	1134	8	,	,	,
54039	1134	9	as	as	IN
54039	1134	10	it	-PRON-	PRP
54039	1134	11	is	be	VBZ
54039	1134	12	apt	apt	JJ
54039	1134	13	to	to	TO
54039	1134	14	break	break	VB
54039	1134	15	.	.	.
54039	1135	1	Ornament	ornament	JJ
54039	1135	2	with	with	IN
54039	1135	3	dried	dry	VBN
54039	1135	4	cherries	cherry	NNS
54039	1135	5	cut	cut	VBN
54039	1135	6	in	in	IN
54039	1135	7	half	half	NN
54039	1135	8	,	,	,
54039	1135	9	and	and	CC
54039	1135	10	chopped	chop	VBN
54039	1135	11	pistachio	pistachio	NNP
54039	1135	12	nuts	nut	NNS
54039	1135	13	,	,	,
54039	1135	14	or	or	CC
54039	1135	15	with	with	IN
54039	1135	16	pretty	pretty	JJ
54039	1135	17	sweets	sweet	NNS
54039	1135	18	.	.	.
54039	1136	1	14	14	CD
54039	1136	2	.	.	.
54039	1137	1	Florador	Florador	NNP
54039	1137	2	Custard	Custard	NNP
54039	1137	3	Pudding	Pudding	NNP
54039	1137	4	.	.	.
54039	1138	1	Boil	Boil	NNP
54039	1138	2	one	one	CD
54039	1138	3	pint	pint	NN
54039	1138	4	of	of	IN
54039	1138	5	milk	milk	NN
54039	1138	6	.	.	.
54039	1139	1	Have	have	VBP
54039	1139	2	ready	ready	JJ
54039	1139	3	two	two	CD
54039	1139	4	ounces	ounce	NNS
54039	1139	5	of	of	IN
54039	1139	6	fine	fine	JJ
54039	1139	7	florador	florador	NN
54039	1139	8	,	,	,
54039	1139	9	mixed	mix	VBN
54039	1139	10	with	with	IN
54039	1139	11	enough	enough	JJ
54039	1139	12	milk	milk	NN
54039	1139	13	to	to	TO
54039	1139	14	make	make	VB
54039	1139	15	it	-PRON-	PRP
54039	1139	16	like	like	IN
54039	1139	17	cream	cream	NN
54039	1139	18	;	;	:
54039	1139	19	stir	stir	VB
54039	1139	20	this	this	DT
54039	1139	21	into	into	IN
54039	1139	22	the	the	DT
54039	1139	23	milk	milk	NN
54039	1139	24	as	as	IN
54039	1139	25	it	-PRON-	PRP
54039	1139	26	comes	come	VBZ
54039	1139	27	to	to	IN
54039	1139	28	the	the	DT
54039	1139	29	boil	boil	NN
54039	1139	30	;	;	:
54039	1139	31	let	let	VB
54039	1139	32	it	-PRON-	PRP
54039	1139	33	thicken	thicken	VB
54039	1139	34	.	.	.
54039	1140	1	Now	now	RB
54039	1140	2	take	take	VB
54039	1140	3	it	-PRON-	PRP
54039	1140	4	off	off	IN
54039	1140	5	the	the	DT
54039	1140	6	fire	fire	NN
54039	1140	7	;	;	:
54039	1140	8	stir	stir	VB
54039	1140	9	in	in	IN
54039	1140	10	two	two	CD
54039	1140	11	ounces	ounce	NNS
54039	1140	12	of	of	IN
54039	1140	13	fresh	fresh	JJ
54039	1140	14	butter	butter	NN
54039	1140	15	,	,	,
54039	1140	16	sugar	sugar	NN
54039	1140	17	and	and	CC
54039	1140	18	flavouring	flavour	VBG
54039	1140	19	to	to	IN
54039	1140	20	taste	taste	NN
54039	1140	21	.	.	.
54039	1141	1	Well	well	UH
54039	1141	2	beat	beat	VB
54039	1141	3	up	up	RP
54039	1141	4	three	three	CD
54039	1141	5	eggs	egg	NNS
54039	1141	6	,	,	,
54039	1141	7	and	and	CC
54039	1141	8	when	when	WRB
54039	1141	9	the	the	DT
54039	1141	10	florador	florador	NN
54039	1141	11	is	be	VBZ
54039	1141	12	cooled	cool	VBN
54039	1141	13	a	a	DT
54039	1141	14	little	little	JJ
54039	1141	15	,	,	,
54039	1141	16	mix	mix	NN
54039	1141	17	in	in	IN
54039	1141	18	the	the	DT
54039	1141	19	eggs	egg	NNS
54039	1141	20	with	with	IN
54039	1141	21	it	-PRON-	PRP
54039	1141	22	.	.	.
54039	1142	1	Pour	pour	VB
54039	1142	2	into	into	IN
54039	1142	3	a	a	DT
54039	1142	4	pie	pie	NN
54039	1142	5	dish	dish	NN
54039	1142	6	,	,	,
54039	1142	7	and	and	CC
54039	1142	8	bake	bake	VB
54039	1142	9	in	in	RP
54039	1142	10	the	the	DT
54039	1142	11	oven	oven	NN
54039	1142	12	till	till	IN
54039	1142	13	set	set	NN
54039	1142	14	and	and	CC
54039	1142	15	of	of	IN
54039	1142	16	a	a	DT
54039	1142	17	nice	nice	JJ
54039	1142	18	golden	golden	JJ
54039	1142	19	brown	brown	NN
54039	1142	20	.	.	.
54039	1143	1	When	when	WRB
54039	1143	2	a	a	DT
54039	1143	3	little	little	JJ
54039	1143	4	cool	cool	JJ
54039	1143	5	,	,	,
54039	1143	6	sprinkle	sprinkle	VBP
54039	1143	7	over	over	IN
54039	1143	8	the	the	DT
54039	1143	9	top	top	NN
54039	1143	10	a	a	DT
54039	1143	11	little	little	JJ
54039	1143	12	castor	castor	NN
54039	1143	13	sugar	sugar	NN
54039	1143	14	that	that	WDT
54039	1143	15	has	have	VBZ
54039	1143	16	been	be	VBN
54039	1143	17	made	make	VBN
54039	1143	18	a	a	DT
54039	1143	19	pretty	pretty	RB
54039	1143	20	pink	pink	JJ
54039	1143	21	by	by	IN
54039	1143	22	adding	add	VBG
54039	1143	23	a	a	DT
54039	1143	24	drop	drop	NN
54039	1143	25	of	of	IN
54039	1143	26	cochineal	cochineal	NN
54039	1143	27	to	to	IN
54039	1143	28	it	-PRON-	PRP
54039	1143	29	in	in	IN
54039	1143	30	a	a	DT
54039	1143	31	dry	dry	JJ
54039	1143	32	state	state	NN
54039	1143	33	,	,	,
54039	1143	34	and	and	CC
54039	1143	35	rubbing	rub	VBG
54039	1143	36	it	-PRON-	PRP
54039	1143	37	with	with	IN
54039	1143	38	the	the	DT
54039	1143	39	fingers	finger	NNS
54039	1143	40	.	.	.
54039	1144	1	15	15	CD
54039	1144	2	.	.	.
54039	1145	1	Orange	Orange	NNP
54039	1145	2	Fritters	Fritters	NNPS
54039	1145	3	.	.	.
54039	1146	1	Get	get	VB
54039	1146	2	two	two	CD
54039	1146	3	or	or	CC
54039	1146	4	three	three	CD
54039	1146	5	nice	nice	JJ
54039	1146	6	large	large	JJ
54039	1146	7	oranges	orange	NNS
54039	1146	8	,	,	,
54039	1146	9	peel	peel	VB
54039	1146	10	them	-PRON-	PRP
54039	1146	11	carefully	carefully	RB
54039	1146	12	so	so	IN
54039	1146	13	as	as	IN
54039	1146	14	not	not	RB
54039	1146	15	to	to	TO
54039	1146	16	break	break	VB
54039	1146	17	the	the	DT
54039	1146	18	inner	inner	JJ
54039	1146	19	part	part	NN
54039	1146	20	.	.	.
54039	1147	1	Divide	divide	VB
54039	1147	2	into	into	IN
54039	1147	3	skeins	skein	NNS
54039	1147	4	,	,	,
54039	1147	5	and	and	CC
54039	1147	6	carefully	carefully	RB
54039	1147	7	take	take	VB
54039	1147	8	off	off	RP
54039	1147	9	all	all	PDT
54039	1147	10	the	the	DT
54039	1147	11	white	white	JJ
54039	1147	12	pithy	pithy	JJ
54039	1147	13	part	part	NN
54039	1147	14	,	,	,
54039	1147	15	but	but	CC
54039	1147	16	on	on	IN
54039	1147	17	no	no	DT
54039	1147	18	account	account	NN
54039	1147	19	break	break	VB
54039	1147	20	the	the	DT
54039	1147	21	skin	skin	NN
54039	1147	22	.	.	.
54039	1148	1	Make	make	VB
54039	1148	2	a	a	DT
54039	1148	3	batter	batter	NN
54039	1148	4	thus	thus	RB
54039	1148	5	--	--	:
54039	1148	6	quarter	quarter	NN
54039	1148	7	pound	pound	NN
54039	1148	8	of	of	IN
54039	1148	9	flour	flour	NN
54039	1148	10	,	,	,
54039	1148	11	the	the	DT
54039	1148	12	yolks	yolk	NNS
54039	1148	13	of	of	IN
54039	1148	14	two	two	CD
54039	1148	15	raw	raw	JJ
54039	1148	16	eggs	egg	NNS
54039	1148	17	,	,	,
54039	1148	18	one	one	CD
54039	1148	19	tablespoon	tablespoon	NN
54039	1148	20	of	of	IN
54039	1148	21	olive	olive	NN
54039	1148	22	oil	oil	NN
54039	1148	23	.	.	.
54039	1149	1	Mix	mix	VB
54039	1149	2	it	-PRON-	PRP
54039	1149	3	with	with	IN
54039	1149	4	enough	enough	JJ
54039	1149	5	cold	cold	JJ
54039	1149	6	water	water	NN
54039	1149	7	to	to	TO
54039	1149	8	make	make	VB
54039	1149	9	it	-PRON-	PRP
54039	1149	10	a	a	DT
54039	1149	11	stiff	stiff	JJ
54039	1149	12	batter	batter	NN
54039	1149	13	.	.	.
54039	1150	1	Whip	whip	VB
54039	1150	2	the	the	DT
54039	1150	3	whites	white	NNS
54039	1150	4	of	of	IN
54039	1150	5	the	the	DT
54039	1150	6	eggs	egg	NNS
54039	1150	7	to	to	IN
54039	1150	8	a	a	DT
54039	1150	9	stiff	stiff	JJ
54039	1150	10	froth	froth	NN
54039	1150	11	,	,	,
54039	1150	12	with	with	IN
54039	1150	13	a	a	DT
54039	1150	14	pinch	pinch	NN
54039	1150	15	of	of	IN
54039	1150	16	salt	salt	NN
54039	1150	17	,	,	,
54039	1150	18	and	and	CC
54039	1150	19	add	add	VB
54039	1150	20	this	this	DT
54039	1150	21	to	to	IN
54039	1150	22	the	the	DT
54039	1150	23	batter	batter	NN
54039	1150	24	;	;	:
54039	1150	25	stir	stir	NN
54039	1150	26	and	and	CC
54039	1150	27	use	use	VBP
54039	1150	28	;	;	:
54039	1150	29	dip	dip	VB
54039	1150	30	each	each	DT
54039	1150	31	skein	skein	NN
54039	1150	32	of	of	IN
54039	1150	33	orange	orange	NN
54039	1150	34	in	in	IN
54039	1150	35	it	-PRON-	PRP
54039	1150	36	,	,	,
54039	1150	37	and	and	CC
54039	1150	38	fry	fry	VB
54039	1150	39	in	in	IN
54039	1150	40	a	a	DT
54039	1150	41	bath	bath	NN
54039	1150	42	of	of	IN
54039	1150	43	boiling	boil	VBG
54039	1150	44	lard	lard	NN
54039	1150	45	a	a	DT
54039	1150	46	nice	nice	JJ
54039	1150	47	golden	golden	JJ
54039	1150	48	brown	brown	NN
54039	1150	49	;	;	:
54039	1150	50	drain	drain	VB
54039	1150	51	on	on	IN
54039	1150	52	a	a	DT
54039	1150	53	sieve	sieve	NN
54039	1150	54	.	.	.
54039	1151	1	Serve	serve	VB
54039	1151	2	on	on	IN
54039	1151	3	a	a	DT
54039	1151	4	dish	dish	JJ
54039	1151	5	paper	paper	NN
54039	1151	6	,	,	,
54039	1151	7	and	and	CC
54039	1151	8	sprinkle	sprinkle	VB
54039	1151	9	all	all	RB
54039	1151	10	over	over	RB
54039	1151	11	with	with	IN
54039	1151	12	castor	castor	NN
54039	1151	13	sugar	sugar	NN
54039	1151	14	;	;	:
54039	1151	15	better	well	JJR
54039	1151	16	still	still	RB
54039	1151	17	,	,	,
54039	1151	18	roll	roll	VB
54039	1151	19	each	each	DT
54039	1151	20	skein	skein	NN
54039	1151	21	in	in	IN
54039	1151	22	castor	castor	NN
54039	1151	23	sugar	sugar	NN
54039	1151	24	.	.	.
54039	1152	1	This	this	DT
54039	1152	2	is	be	VBZ
54039	1152	3	uncommon	uncommon	JJ
54039	1152	4	,	,	,
54039	1152	5	and	and	CC
54039	1152	6	nice	nice	JJ
54039	1152	7	.	.	.
54039	1153	1	16	16	CD
54039	1153	2	.	.	.
54039	1154	1	Pine	Pine	NNP
54039	1154	2	Apple	Apple	NNP
54039	1154	3	Sweet	Sweet	NNP
54039	1154	4	.	.	.
54039	1155	1	Put	put	VB
54039	1155	2	into	into	IN
54039	1155	3	a	a	DT
54039	1155	4	pan	pan	NN
54039	1155	5	a	a	DT
54039	1155	6	quarter	quarter	NN
54039	1155	7	pound	pound	NN
54039	1155	8	of	of	IN
54039	1155	9	butter	butter	NN
54039	1155	10	,	,	,
54039	1155	11	with	with	IN
54039	1155	12	a	a	DT
54039	1155	13	quarter	quarter	NN
54039	1155	14	pound	pound	NN
54039	1155	15	of	of	IN
54039	1155	16	sugar	sugar	NN
54039	1155	17	,	,	,
54039	1155	18	and	and	CC
54039	1155	19	two	two	CD
54039	1155	20	ounces	ounce	NNS
54039	1155	21	of	of	IN
54039	1155	22	fine	fine	JJ
54039	1155	23	florador	florador	NN
54039	1155	24	;	;	:
54039	1155	25	stir	stir	VB
54039	1155	26	well	well	RB
54039	1155	27	till	till	IN
54039	1155	28	it	-PRON-	PRP
54039	1155	29	gets	get	VBZ
54039	1155	30	quite	quite	RB
54039	1155	31	smooth	smooth	JJ
54039	1155	32	,	,	,
54039	1155	33	then	then	RB
54039	1155	34	add	add	VB
54039	1155	35	four	four	CD
54039	1155	36	slices	slice	NNS
54039	1155	37	of	of	IN
54039	1155	38	pine	pine	NN
54039	1155	39	-	-	HYPH
54039	1155	40	apple	apple	NN
54039	1155	41	that	that	WDT
54039	1155	42	have	have	VBP
54039	1155	43	been	be	VBN
54039	1155	44	mashed	mash	VBN
54039	1155	45	to	to	IN
54039	1155	46	a	a	DT
54039	1155	47	complete	complete	JJ
54039	1155	48	pulp	pulp	NN
54039	1155	49	and	and	CC
54039	1155	50	passed	pass	VBD
54039	1155	51	through	through	IN
54039	1155	52	a	a	DT
54039	1155	53	sieve	sieve	NN
54039	1155	54	;	;	:
54039	1155	55	add	add	VB
54039	1155	56	a	a	DT
54039	1155	57	spoonful	spoonful	JJ
54039	1155	58	or	or	CC
54039	1155	59	two	two	CD
54039	1155	60	of	of	IN
54039	1155	61	water	water	NN
54039	1155	62	,	,	,
54039	1155	63	and	and	CC
54039	1155	64	let	let	VB
54039	1155	65	it	-PRON-	PRP
54039	1155	66	cook	cook	VB
54039	1155	67	till	till	IN
54039	1155	68	the	the	DT
54039	1155	69	florador	florador	NN
54039	1155	70	is	be	VBZ
54039	1155	71	quite	quite	RB
54039	1155	72	done	do	VBN
54039	1155	73	and	and	CC
54039	1155	74	looks	look	VBZ
54039	1155	75	clear	clear	JJ
54039	1155	76	.	.	.
54039	1156	1	Pour	pour	VB
54039	1156	2	into	into	IN
54039	1156	3	a	a	DT
54039	1156	4	mould	mould	NN
54039	1156	5	that	that	WDT
54039	1156	6	has	have	VBZ
54039	1156	7	been	be	VBN
54039	1156	8	rinsed	rinse	VBN
54039	1156	9	in	in	IN
54039	1156	10	cold	cold	JJ
54039	1156	11	water	water	NN
54039	1156	12	.	.	.
54039	1157	1	When	when	WRB
54039	1157	2	quite	quite	RB
54039	1157	3	cold	cold	JJ
54039	1157	4	,	,	,
54039	1157	5	turn	turn	VB
54039	1157	6	out	out	RP
54039	1157	7	with	with	IN
54039	1157	8	care	care	NN
54039	1157	9	in	in	IN
54039	1157	10	a	a	DT
54039	1157	11	glass	glass	NN
54039	1157	12	dish	dish	NN
54039	1157	13	,	,	,
54039	1157	14	surround	surround	VBP
54039	1157	15	the	the	DT
54039	1157	16	dish	dish	NN
54039	1157	17	with	with	IN
54039	1157	18	cream	cream	NN
54039	1157	19	,	,	,
54039	1157	20	nicely	nicely	RB
54039	1157	21	flavoured	flavour	VBN
54039	1157	22	with	with	IN
54039	1157	23	pine	pine	JJ
54039	1157	24	-	-	HYPH
54039	1157	25	apple	apple	NN
54039	1157	26	flavouring	flavouring	NN
54039	1157	27	.	.	.
54039	1158	1	Decorate	decorate	VB
54039	1158	2	with	with	IN
54039	1158	3	either	either	DT
54039	1158	4	dried	dry	VBN
54039	1158	5	fruits	fruit	NNS
54039	1158	6	or	or	CC
54039	1158	7	pretty	pretty	JJ
54039	1158	8	sweets	sweet	NNS
54039	1158	9	.	.	.
54039	1159	1	17	17	CD
54039	1159	2	.	.	.
54039	1160	1	Apple	Apple	NNP
54039	1160	2	Sweet	Sweet	NNP
54039	1160	3	.	.	.
54039	1161	1	Exactly	exactly	RB
54039	1161	2	the	the	DT
54039	1161	3	same	same	JJ
54039	1161	4	as	as	IN
54039	1161	5	the	the	DT
54039	1161	6	pine	pine	NN
54039	1161	7	-	-	HYPH
54039	1161	8	apple	apple	NN
54039	1161	9	,	,	,
54039	1161	10	only	only	RB
54039	1161	11	using	use	VBG
54039	1161	12	apples	apple	NNS
54039	1161	13	boiled	boil	VBN
54039	1161	14	and	and	CC
54039	1161	15	pulped	pulp	VBD
54039	1161	16	instead	instead	RB
54039	1161	17	.	.	.
54039	1162	1	About	about	RB
54039	1162	2	four	four	CD
54039	1162	3	good	good	JJ
54039	1162	4	sized	sized	JJ
54039	1162	5	apples	apple	NNS
54039	1162	6	will	will	MD
54039	1162	7	be	be	VB
54039	1162	8	needed	need	VBN
54039	1162	9	,	,	,
54039	1162	10	and	and	CC
54039	1162	11	the	the	DT
54039	1162	12	cream	cream	NN
54039	1162	13	flavoured	flavour	VBN
54039	1162	14	with	with	IN
54039	1162	15	lemon	lemon	NN
54039	1162	16	.	.	.
54039	1163	1	Decorate	decorate	NN
54039	1163	2	in	in	IN
54039	1163	3	the	the	DT
54039	1163	4	same	same	JJ
54039	1163	5	way	way	NN
54039	1163	6	,	,	,
54039	1163	7	or	or	CC
54039	1163	8	with	with	IN
54039	1163	9	pink	pink	JJ
54039	1163	10	and	and	CC
54039	1163	11	white	white	JJ
54039	1163	12	cocoa	cocoa	NN
54039	1163	13	-	-	HYPH
54039	1163	14	nut	nut	NNP
54039	1163	15	chips	chip	NNS
54039	1163	16	.	.	.
54039	1164	1	18	18	CD
54039	1164	2	.	.	.
54039	1165	1	Pumpkin	Pumpkin	NNP
54039	1165	2	Tart	Tart	NNP
54039	1165	3	.	.	.
54039	1166	1	Make	make	VB
54039	1166	2	a	a	DT
54039	1166	3	puff	puff	JJ
54039	1166	4	paste	paste	NN
54039	1166	5	of	of	IN
54039	1166	6	Coombs	Coombs	NNPS
54039	1166	7	'	'	POS
54039	1166	8	Eureka	Eureka	NNP
54039	1166	9	Flour	Flour	NNP
54039	1166	10	,	,	,
54039	1166	11	and	and	CC
54039	1166	12	line	line	VB
54039	1166	13	a	a	DT
54039	1166	14	nice	nice	JJ
54039	1166	15	sized	sized	JJ
54039	1166	16	shallow	shallow	JJ
54039	1166	17	tin	tin	NN
54039	1166	18	pan	pan	NN
54039	1166	19	with	with	IN
54039	1166	20	it	-PRON-	PRP
54039	1166	21	.	.	.
54039	1167	1	Grease	grease	VB
54039	1167	2	the	the	DT
54039	1167	3	pan	pan	NN
54039	1167	4	well	well	RB
54039	1167	5	;	;	:
54039	1167	6	prick	prick	VB
54039	1167	7	the	the	DT
54039	1167	8	paste	paste	NN
54039	1167	9	to	to	TO
54039	1167	10	prevent	prevent	VB
54039	1167	11	it	-PRON-	PRP
54039	1167	12	blistering	blister	VBG
54039	1167	13	;	;	:
54039	1167	14	bake	bake	VB
54039	1167	15	a	a	DT
54039	1167	16	nice	nice	JJ
54039	1167	17	colour	colour	NN
54039	1167	18	and	and	CC
54039	1167	19	turn	turn	VB
54039	1167	20	out	out	IN
54039	1167	21	of	of	IN
54039	1167	22	the	the	DT
54039	1167	23	pan	pan	NN
54039	1167	24	.	.	.
54039	1168	1	Fill	fill	VB
54039	1168	2	up	up	RP
54039	1168	3	with	with	IN
54039	1168	4	a	a	DT
54039	1168	5	mixture	mixture	NN
54039	1168	6	made	make	VBN
54039	1168	7	thus	thus	RB
54039	1168	8	--	--	:
54039	1168	9	boil	boil	VB
54039	1168	10	one	one	CD
54039	1168	11	pound	pound	NN
54039	1168	12	of	of	IN
54039	1168	13	nice	nice	JJ
54039	1168	14	ripe	ripe	JJ
54039	1168	15	yellow	yellow	JJ
54039	1168	16	pumpkin	pumpkin	NN
54039	1168	17	till	till	IN
54039	1168	18	soft	soft	JJ
54039	1168	19	;	;	:
54039	1168	20	pass	pass	VB
54039	1168	21	it	-PRON-	PRP
54039	1168	22	through	through	IN
54039	1168	23	a	a	DT
54039	1168	24	sieve	sieve	NN
54039	1168	25	.	.	.
54039	1169	1	Add	add	VB
54039	1169	2	to	to	IN
54039	1169	3	it	-PRON-	PRP
54039	1169	4	half	half	PDT
54039	1169	5	a	a	DT
54039	1169	6	pound	pound	NN
54039	1169	7	of	of	IN
54039	1169	8	sugar	sugar	NN
54039	1169	9	,	,	,
54039	1169	10	the	the	DT
54039	1169	11	grated	grate	VBN
54039	1169	12	rind	rind	NN
54039	1169	13	of	of	IN
54039	1169	14	a	a	DT
54039	1169	15	small	small	JJ
54039	1169	16	lemon	lemon	NN
54039	1169	17	,	,	,
54039	1169	18	the	the	DT
54039	1169	19	strained	strained	JJ
54039	1169	20	juice	juice	NN
54039	1169	21	of	of	IN
54039	1169	22	a	a	DT
54039	1169	23	lemon	lemon	NN
54039	1169	24	,	,	,
54039	1169	25	the	the	DT
54039	1169	26	strained	strained	JJ
54039	1169	27	juice	juice	NN
54039	1169	28	of	of	IN
54039	1169	29	an	an	DT
54039	1169	30	orange	orange	NN
54039	1169	31	,	,	,
54039	1169	32	a	a	DT
54039	1169	33	few	few	JJ
54039	1169	34	cloves	clove	NNS
54039	1169	35	.	.	.
54039	1170	1	Boil	boil	VB
54039	1170	2	till	till	IN
54039	1170	3	it	-PRON-	PRP
54039	1170	4	looks	look	VBZ
54039	1170	5	nice	nice	JJ
54039	1170	6	and	and	CC
54039	1170	7	clear	clear	JJ
54039	1170	8	;	;	:
54039	1170	9	take	take	VB
54039	1170	10	out	out	RP
54039	1170	11	the	the	DT
54039	1170	12	cloves	clove	NNS
54039	1170	13	,	,	,
54039	1170	14	and	and	CC
54039	1170	15	fill	fill	VB
54039	1170	16	the	the	DT
54039	1170	17	mixture	mixture	NN
54039	1170	18	into	into	IN
54039	1170	19	the	the	DT
54039	1170	20	paste	paste	NN
54039	1170	21	case	case	NN
54039	1170	22	.	.	.
54039	1171	1	Cover	cover	VB
54039	1171	2	over	over	RP
54039	1171	3	neatly	neatly	RB
54039	1171	4	with	with	IN
54039	1171	5	well	well	RB
54039	1171	6	whipped	whip	VBN
54039	1171	7	cream	cream	NN
54039	1171	8	,	,	,
54039	1171	9	and	and	CC
54039	1171	10	sprinkle	sprinkle	VB
54039	1171	11	over	over	IN
54039	1171	12	the	the	DT
54039	1171	13	top	top	NN
54039	1171	14	some	some	DT
54039	1171	15	chopped	chop	VBN
54039	1171	16	pistachio	pistachio	NNP
54039	1171	17	nuts	nut	NNS
54039	1171	18	.	.	.
54039	1172	1	19	19	CD
54039	1172	2	.	.	.
54039	1173	1	Jerusalem	Jerusalem	NNP
54039	1173	2	Artichoke	Artichoke	NNP
54039	1173	3	Jelly	Jelly	NNP
54039	1173	4	.	.	.
54039	1174	1	Nicely	nicely	RB
54039	1174	2	peel	peel	VB
54039	1174	3	one	one	CD
54039	1174	4	and	and	CC
54039	1174	5	a	a	DT
54039	1174	6	half	half	NN
54039	1174	7	pounds	pound	NNS
54039	1174	8	of	of	IN
54039	1174	9	Jerusalem	Jerusalem	NNP
54039	1174	10	artichokes	artichoke	VBZ
54039	1174	11	,	,	,
54039	1174	12	and	and	CC
54039	1174	13	throw	throw	VB
54039	1174	14	them	-PRON-	PRP
54039	1174	15	into	into	IN
54039	1174	16	cold	cold	JJ
54039	1174	17	water	water	NN
54039	1174	18	as	as	IN
54039	1174	19	you	-PRON-	PRP
54039	1174	20	do	do	VBP
54039	1174	21	them	-PRON-	PRP
54039	1174	22	,	,	,
54039	1174	23	else	else	RB
54039	1174	24	they	-PRON-	PRP
54039	1174	25	discolour	discolour	VBD
54039	1174	26	.	.	.
54039	1175	1	Boil	boil	VB
54039	1175	2	them	-PRON-	PRP
54039	1175	3	till	till	IN
54039	1175	4	soft	soft	JJ
54039	1175	5	;	;	:
54039	1175	6	drain	drain	VB
54039	1175	7	and	and	CC
54039	1175	8	mash	mash	VB
54039	1175	9	them	-PRON-	PRP
54039	1175	10	to	to	IN
54039	1175	11	a	a	DT
54039	1175	12	complete	complete	JJ
54039	1175	13	pulp	pulp	NN
54039	1175	14	.	.	.
54039	1176	1	Add	add	VB
54039	1176	2	one	one	CD
54039	1176	3	pound	pound	NN
54039	1176	4	of	of	IN
54039	1176	5	castor	castor	NN
54039	1176	6	sugar	sugar	NN
54039	1176	7	,	,	,
54039	1176	8	and	and	CC
54039	1176	9	boil	boil	VB
54039	1176	10	till	till	IN
54039	1176	11	the	the	DT
54039	1176	12	artichokes	artichoke	NNS
54039	1176	13	get	get	VBP
54039	1176	14	quite	quite	RB
54039	1176	15	clear	clear	JJ
54039	1176	16	.	.	.
54039	1177	1	Mix	mix	VB
54039	1177	2	with	with	IN
54039	1177	3	them	-PRON-	PRP
54039	1177	4	a	a	DT
54039	1177	5	good	good	JJ
54039	1177	6	deal	deal	NN
54039	1177	7	of	of	IN
54039	1177	8	vanilla	vanilla	NN
54039	1177	9	flavouring	flavour	VBG
54039	1177	10	to	to	TO
54039	1177	11	overcome	overcome	VB
54039	1177	12	the	the	DT
54039	1177	13	artichoke	artichoke	NN
54039	1177	14	flavour	flavour	NN
54039	1177	15	;	;	:
54039	1177	16	taste	taste	VB
54039	1177	17	it	-PRON-	PRP
54039	1177	18	so	so	IN
54039	1177	19	as	as	IN
54039	1177	20	to	to	TO
54039	1177	21	have	have	VB
54039	1177	22	it	-PRON-	PRP
54039	1177	23	right	right	JJ
54039	1177	24	;	;	:
54039	1177	25	then	then	RB
54039	1177	26	put	put	VB
54039	1177	27	the	the	DT
54039	1177	28	mixture	mixture	NN
54039	1177	29	into	into	IN
54039	1177	30	a	a	DT
54039	1177	31	greased	grease	VBN
54039	1177	32	plain	plain	JJ
54039	1177	33	mould	mould	NN
54039	1177	34	.	.	.
54039	1178	1	Let	let	VB
54039	1178	2	it	-PRON-	PRP
54039	1178	3	get	get	VB
54039	1178	4	cold	cold	JJ
54039	1178	5	before	before	IN
54039	1178	6	turning	turn	VBG
54039	1178	7	out	out	RP
54039	1178	8	;	;	:
54039	1178	9	dip	dip	VB
54039	1178	10	it	-PRON-	PRP
54039	1178	11	for	for	IN
54039	1178	12	one	one	CD
54039	1178	13	instant	instant	NN
54039	1178	14	in	in	IN
54039	1178	15	very	very	RB
54039	1178	16	hot	hot	JJ
54039	1178	17	water	water	NN
54039	1178	18	so	so	IN
54039	1178	19	as	as	IN
54039	1178	20	to	to	TO
54039	1178	21	melt	melt	VB
54039	1178	22	the	the	DT
54039	1178	23	grease	grease	NN
54039	1178	24	,	,	,
54039	1178	25	and	and	CC
54039	1178	26	turn	turn	VB
54039	1178	27	out	out	RP
54039	1178	28	in	in	IN
54039	1178	29	a	a	DT
54039	1178	30	glass	glass	NN
54039	1178	31	dish	dish	NN
54039	1178	32	.	.	.
54039	1179	1	Decorate	decorate	NN
54039	1179	2	with	with	IN
54039	1179	3	nice	nice	JJ
54039	1179	4	dried	dry	VBN
54039	1179	5	crystallised	crystallise	VBN
54039	1179	6	fruits	fruit	NNS
54039	1179	7	.	.	.
54039	1180	1	This	this	DT
54039	1180	2	is	be	VBZ
54039	1180	3	nice	nice	JJ
54039	1180	4	,	,	,
54039	1180	5	and	and	CC
54039	1180	6	is	be	VBZ
54039	1180	7	nutritious	nutritious	JJ
54039	1180	8	.	.	.
54039	1181	1	20	20	CD
54039	1181	2	.	.	.
54039	1182	1	Banana	Banana	NNP
54039	1182	2	Pancakes	Pancakes	NNP
54039	1182	3	.	.	.
54039	1183	1	Well	well	UH
54039	1183	2	mash	mash	NN
54039	1183	3	two	two	CD
54039	1183	4	bananas	banana	NNS
54039	1183	5	to	to	IN
54039	1183	6	a	a	DT
54039	1183	7	pulp	pulp	NN
54039	1183	8	,	,	,
54039	1183	9	mix	mix	VB
54039	1183	10	up	up	RP
54039	1183	11	a	a	DT
54039	1183	12	quarter	quarter	NN
54039	1183	13	of	of	IN
54039	1183	14	a	a	DT
54039	1183	15	pound	pound	NN
54039	1183	16	of	of	IN
54039	1183	17	flour	flour	NN
54039	1183	18	,	,	,
54039	1183	19	two	two	CD
54039	1183	20	eggs	egg	NNS
54039	1183	21	well	well	RB
54039	1183	22	beaten	beat	VBN
54039	1183	23	,	,	,
54039	1183	24	yolks	yolk	NNS
54039	1183	25	and	and	CC
54039	1183	26	whites	white	NNS
54039	1183	27	separately	separately	RB
54039	1183	28	,	,	,
54039	1183	29	the	the	DT
54039	1183	30	whites	white	NNS
54039	1183	31	to	to	IN
54039	1183	32	a	a	DT
54039	1183	33	froth	froth	NN
54039	1183	34	;	;	:
54039	1183	35	mix	mix	VB
54039	1183	36	with	with	IN
54039	1183	37	enough	enough	JJ
54039	1183	38	milk	milk	NN
54039	1183	39	to	to	TO
54039	1183	40	make	make	VB
54039	1183	41	a	a	DT
54039	1183	42	stiff	stiff	JJ
54039	1183	43	batter	batter	NN
54039	1183	44	.	.	.
54039	1184	1	Add	add	VB
54039	1184	2	the	the	DT
54039	1184	3	bananas	banana	NNS
54039	1184	4	to	to	IN
54039	1184	5	it	-PRON-	PRP
54039	1184	6	,	,	,
54039	1184	7	and	and	CC
54039	1184	8	fry	fry	VB
54039	1184	9	in	in	IN
54039	1184	10	lard	lard	NN
54039	1184	11	or	or	CC
54039	1184	12	butter	butter	VB
54039	1184	13	a	a	DT
54039	1184	14	golden	golden	JJ
54039	1184	15	brown	brown	NN
54039	1184	16	;	;	:
54039	1184	17	turn	turn	VB
54039	1184	18	over	over	RP
54039	1184	19	neatly	neatly	RB
54039	1184	20	;	;	:
54039	1184	21	drain	drain	VB
54039	1184	22	on	on	IN
54039	1184	23	a	a	DT
54039	1184	24	sieve	sieve	NN
54039	1184	25	.	.	.
54039	1185	1	Serve	serve	VB
54039	1185	2	on	on	IN
54039	1185	3	a	a	DT
54039	1185	4	napkin	napkin	JJ
54039	1185	5	or	or	CC
54039	1185	6	dish	dish	JJ
54039	1185	7	paper	paper	NN
54039	1185	8	;	;	:
54039	1185	9	sprinkle	sprinkle	VB
54039	1185	10	well	well	RB
54039	1185	11	over	over	IN
54039	1185	12	each	each	DT
54039	1185	13	some	some	DT
54039	1185	14	castor	castor	NN
54039	1185	15	sugar	sugar	NN
54039	1185	16	.	.	.
54039	1186	1	Serve	serve	VB
54039	1186	2	with	with	IN
54039	1186	3	sliced	sliced	JJ
54039	1186	4	lemon	lemon	NN
54039	1186	5	.	.	.
54039	1187	1	21	21	CD
54039	1187	2	.	.	.
54039	1188	1	Coffee	Coffee	NNP
54039	1188	2	Cream	Cream	NNP
54039	1188	3	Puddings	Puddings	NNPS
54039	1188	4	.	.	.
54039	1189	1	Boil	Boil	NNP
54039	1189	2	one	one	CD
54039	1189	3	pint	pint	NN
54039	1189	4	of	of	IN
54039	1189	5	milk	milk	NN
54039	1189	6	,	,	,
54039	1189	7	have	have	VBP
54039	1189	8	ready	ready	JJ
54039	1189	9	three	three	CD
54039	1189	10	ounces	ounce	NNS
54039	1189	11	of	of	IN
54039	1189	12	fine	fine	JJ
54039	1189	13	florador	florador	NN
54039	1189	14	mixed	mix	VBN
54039	1189	15	with	with	IN
54039	1189	16	just	just	RB
54039	1189	17	enough	enough	JJ
54039	1189	18	milk	milk	NN
54039	1189	19	to	to	TO
54039	1189	20	make	make	VB
54039	1189	21	it	-PRON-	PRP
54039	1189	22	like	like	IN
54039	1189	23	thick	thick	JJ
54039	1189	24	cream	cream	NN
54039	1189	25	;	;	:
54039	1189	26	stir	stir	VB
54039	1189	27	it	-PRON-	PRP
54039	1189	28	into	into	IN
54039	1189	29	the	the	DT
54039	1189	30	milk	milk	NN
54039	1189	31	just	just	RB
54039	1189	32	as	as	IN
54039	1189	33	it	-PRON-	PRP
54039	1189	34	comes	come	VBZ
54039	1189	35	to	to	IN
54039	1189	36	the	the	DT
54039	1189	37	boil	boil	NN
54039	1189	38	,	,	,
54039	1189	39	stir	stir	VB
54039	1189	40	well	well	RB
54039	1189	41	till	till	IN
54039	1189	42	it	-PRON-	PRP
54039	1189	43	gets	get	VBZ
54039	1189	44	very	very	RB
54039	1189	45	thick	thick	JJ
54039	1189	46	,	,	,
54039	1189	47	stir	stir	VB
54039	1189	48	into	into	IN
54039	1189	49	it	-PRON-	PRP
54039	1189	50	two	two	CD
54039	1189	51	ounces	ounce	NNS
54039	1189	52	of	of	IN
54039	1189	53	fresh	fresh	JJ
54039	1189	54	butter	butter	NN
54039	1189	55	,	,	,
54039	1189	56	sugar	sugar	NN
54039	1189	57	to	to	TO
54039	1189	58	taste	taste	VB
54039	1189	59	,	,	,
54039	1189	60	and	and	CC
54039	1189	61	enough	enough	JJ
54039	1189	62	coffee	coffee	NN
54039	1189	63	essence	essence	NN
54039	1189	64	to	to	TO
54039	1189	65	give	give	VB
54039	1189	66	it	-PRON-	PRP
54039	1189	67	a	a	DT
54039	1189	68	good	good	JJ
54039	1189	69	flavour	flavour	NN
54039	1189	70	,	,	,
54039	1189	71	and	and	CC
54039	1189	72	a	a	DT
54039	1189	73	few	few	JJ
54039	1189	74	drops	drop	NNS
54039	1189	75	of	of	IN
54039	1189	76	almond	almond	NN
54039	1189	77	flavouring	flavouring	NN
54039	1189	78	.	.	.
54039	1190	1	Pour	pour	VB
54039	1190	2	into	into	IN
54039	1190	3	small	small	JJ
54039	1190	4	plain	plain	JJ
54039	1190	5	Darrol	Darrol	NNP
54039	1190	6	moulds	mould	NNS
54039	1190	7	that	that	WDT
54039	1190	8	have	have	VBP
54039	1190	9	been	be	VBN
54039	1190	10	rinsed	rinse	VBN
54039	1190	11	in	in	IN
54039	1190	12	water	water	NN
54039	1190	13	,	,	,
54039	1190	14	let	let	VB
54039	1190	15	them	-PRON-	PRP
54039	1190	16	get	get	VB
54039	1190	17	quite	quite	RB
54039	1190	18	cold	cold	JJ
54039	1190	19	and	and	CC
54039	1190	20	set	set	JJ
54039	1190	21	.	.	.
54039	1191	1	Turn	turn	VB
54039	1191	2	them	-PRON-	PRP
54039	1191	3	out	out	RP
54039	1191	4	on	on	IN
54039	1191	5	a	a	DT
54039	1191	6	glass	glass	NN
54039	1191	7	dish	dish	NN
54039	1191	8	;	;	:
54039	1191	9	put	put	VBN
54039	1191	10	on	on	IN
54039	1191	11	the	the	DT
54039	1191	12	top	top	NN
54039	1191	13	of	of	IN
54039	1191	14	each	each	DT
54039	1191	15	a	a	DT
54039	1191	16	spoonful	spoonful	NN
54039	1191	17	of	of	IN
54039	1191	18	thick	thick	JJ
54039	1191	19	whipped	whip	VBN
54039	1191	20	cream	cream	NN
54039	1191	21	,	,	,
54039	1191	22	and	and	CC
54039	1191	23	a	a	DT
54039	1191	24	_	_	NNP
54039	1191	25	glacé	glacé	NN
54039	1191	26	_	_	NNP
54039	1191	27	cherry	cherry	NN
54039	1191	28	in	in	IN
54039	1191	29	the	the	DT
54039	1191	30	middle	middle	NN
54039	1191	31	.	.	.
54039	1192	1	22	22	CD
54039	1192	2	.	.	.
54039	1193	1	Chocolate	Chocolate	NNP
54039	1193	2	Cream	Cream	NNP
54039	1193	3	Puddings	Puddings	NNPS
54039	1193	4	.	.	.
54039	1194	1	The	the	DT
54039	1194	2	same	same	JJ
54039	1194	3	as	as	IN
54039	1194	4	the	the	DT
54039	1194	5	last	last	JJ
54039	1194	6	,	,	,
54039	1194	7	but	but	CC
54039	1194	8	instead	instead	RB
54039	1194	9	of	of	IN
54039	1194	10	coffee	coffee	NN
54039	1194	11	put	put	VBN
54039	1194	12	in	in	IN
54039	1194	13	two	two	CD
54039	1194	14	ounces	ounce	NNS
54039	1194	15	of	of	IN
54039	1194	16	_	_	NNP
54039	1194	17	good	good	JJ
54039	1194	18	_	_	NNP
54039	1194	19	cocoa	cocoa	NN
54039	1194	20	,	,	,
54039	1194	21	flavour	flavour	NN
54039	1194	22	with	with	IN
54039	1194	23	vanilla	vanilla	NN
54039	1194	24	,	,	,
54039	1194	25	and	and	CC
54039	1194	26	decorate	decorate	VB
54039	1194	27	each	each	DT
54039	1194	28	little	little	JJ
54039	1194	29	mould	mould	NN
54039	1194	30	with	with	IN
54039	1194	31	pistachio	pistachio	NNP
54039	1194	32	nuts	nut	NNS
54039	1194	33	,	,	,
54039	1194	34	blanched	blanch	VBD
54039	1194	35	and	and	CC
54039	1194	36	cut	cut	VBN
54039	1194	37	in	in	IN
54039	1194	38	strips	strip	NNS
54039	1194	39	,	,	,
54039	1194	40	and	and	CC
54039	1194	41	stick	stick	VB
54039	1194	42	all	all	RB
54039	1194	43	over	over	IN
54039	1194	44	the	the	DT
54039	1194	45	little	little	JJ
54039	1194	46	moulds	mould	NNS
54039	1194	47	like	like	IN
54039	1194	48	porcupine	porcupine	NN
54039	1194	49	quills	quill	NNS
54039	1194	50	.	.	.
54039	1195	1	Cream	cream	NN
54039	1195	2	may	may	MD
54039	1195	3	be	be	VB
54039	1195	4	served	serve	VBN
54039	1195	5	with	with	IN
54039	1195	6	these	these	DT
54039	1195	7	separately	separately	RB
54039	1195	8	.	.	.
54039	1196	1	23	23	CD
54039	1196	2	.	.	.
54039	1197	1	Sponge	Sponge	NNP
54039	1197	2	Cake	Cake	NNP
54039	1197	3	and	and	CC
54039	1197	4	Banana	Banana	NNP
54039	1197	5	Pudding	Pudding	NNP
54039	1197	6	.	.	.
54039	1198	1	Crumble	crumble	VB
54039	1198	2	up	up	RP
54039	1198	3	half	half	PDT
54039	1198	4	a	a	DT
54039	1198	5	dozen	dozen	NN
54039	1198	6	sponge	sponge	NN
54039	1198	7	cakes	cake	NNS
54039	1198	8	,	,	,
54039	1198	9	cover	cover	VB
54039	1198	10	them	-PRON-	PRP
54039	1198	11	with	with	IN
54039	1198	12	a	a	DT
54039	1198	13	custard	custard	NN
54039	1198	14	made	make	VBN
54039	1198	15	thus	thus	RB
54039	1198	16	--	--	:
54039	1198	17	two	two	CD
54039	1198	18	bananas	banana	NNS
54039	1198	19	mashed	mash	VBD
54039	1198	20	to	to	IN
54039	1198	21	a	a	DT
54039	1198	22	pulp	pulp	NN
54039	1198	23	,	,	,
54039	1198	24	two	two	CD
54039	1198	25	eggs	egg	NNS
54039	1198	26	well	well	RB
54039	1198	27	beaten	beat	VBN
54039	1198	28	,	,	,
54039	1198	29	one	one	CD
54039	1198	30	pint	pint	NN
54039	1198	31	of	of	IN
54039	1198	32	milk	milk	NN
54039	1198	33	,	,	,
54039	1198	34	sugar	sugar	NN
54039	1198	35	to	to	TO
54039	1198	36	taste	taste	VB
54039	1198	37	,	,	,
54039	1198	38	and	and	CC
54039	1198	39	vanilla	vanilla	NN
54039	1198	40	flavouring	flavouring	NN
54039	1198	41	.	.	.
54039	1199	1	Pour	pour	VB
54039	1199	2	over	over	IN
54039	1199	3	the	the	DT
54039	1199	4	sponge	sponge	JJ
54039	1199	5	cakes	cake	NNS
54039	1199	6	,	,	,
54039	1199	7	stir	stir	VB
54039	1199	8	well	well	RB
54039	1199	9	together	together	RB
54039	1199	10	,	,	,
54039	1199	11	put	put	VBN
54039	1199	12	over	over	RP
54039	1199	13	the	the	DT
54039	1199	14	top	top	JJ
54039	1199	15	little	little	JJ
54039	1199	16	dabs	dab	NNS
54039	1199	17	of	of	IN
54039	1199	18	butter	butter	NN
54039	1199	19	here	here	RB
54039	1199	20	and	and	CC
54039	1199	21	there	there	RB
54039	1199	22	;	;	:
54039	1199	23	bake	bake	VB
54039	1199	24	a	a	DT
54039	1199	25	nice	nice	JJ
54039	1199	26	brown	brown	NN
54039	1199	27	.	.	.
54039	1200	1	Decorate	decorate	NN
54039	1200	2	with	with	IN
54039	1200	3	pink	pink	JJ
54039	1200	4	castor	castor	NN
54039	1200	5	sugar	sugar	NN
54039	1200	6	sprinkled	sprinkle	VBN
54039	1200	7	over	over	IN
54039	1200	8	the	the	DT
54039	1200	9	top	top	NN
54039	1200	10	.	.	.
54039	1201	1	24	24	CD
54039	1201	2	.	.	.
54039	1202	1	Strawberry	Strawberry	NNP
54039	1202	2	Cream	Cream	NNP
54039	1202	3	Pudding	Pudding	NNP
54039	1202	4	.	.	.
54039	1203	1	Mix	mix	VB
54039	1203	2	some	some	DT
54039	1203	3	cochineal	cochineal	NN
54039	1203	4	with	with	IN
54039	1203	5	ordinary	ordinary	JJ
54039	1203	6	clear	clear	JJ
54039	1203	7	plain	plain	NN
54039	1203	8	jelly	jelly	RB
54039	1203	9	;	;	:
54039	1203	10	line	line	NN
54039	1203	11	a	a	DT
54039	1203	12	plain	plain	JJ
54039	1203	13	mould	mould	NN
54039	1203	14	with	with	IN
54039	1203	15	this	this	DT
54039	1203	16	.	.	.
54039	1204	1	Let	let	VB
54039	1204	2	it	-PRON-	PRP
54039	1204	3	set	set	VB
54039	1204	4	about	about	RB
54039	1204	5	a	a	DT
54039	1204	6	quarter	quarter	NN
54039	1204	7	of	of	IN
54039	1204	8	an	an	DT
54039	1204	9	inch	inch	NN
54039	1204	10	thick	thick	JJ
54039	1204	11	,	,	,
54039	1204	12	then	then	RB
54039	1204	13	fill	fill	VB
54039	1204	14	up	up	RP
54039	1204	15	the	the	DT
54039	1204	16	mould	mould	NN
54039	1204	17	with	with	IN
54039	1204	18	the	the	DT
54039	1204	19	following	follow	VBG
54039	1204	20	--	--	:
54039	1204	21	half	half	PDT
54039	1204	22	a	a	DT
54039	1204	23	pound	pound	NN
54039	1204	24	of	of	IN
54039	1204	25	strawberries	strawberry	NNS
54039	1204	26	passed	pass	VBN
54039	1204	27	through	through	IN
54039	1204	28	a	a	DT
54039	1204	29	sieve	sieve	NN
54039	1204	30	;	;	:
54039	1204	31	mix	mix	VB
54039	1204	32	with	with	IN
54039	1204	33	one	one	CD
54039	1204	34	cup	cup	NN
54039	1204	35	of	of	IN
54039	1204	36	good	good	JJ
54039	1204	37	thick	thick	JJ
54039	1204	38	cream	cream	NN
54039	1204	39	,	,	,
54039	1204	40	sugar	sugar	VBP
54039	1204	41	to	to	TO
54039	1204	42	taste	taste	VB
54039	1204	43	,	,	,
54039	1204	44	and	and	CC
54039	1204	45	a	a	DT
54039	1204	46	little	little	JJ
54039	1204	47	liquid	liquid	JJ
54039	1204	48	jelly	jelly	RB
54039	1204	49	.	.	.
54039	1205	1	Mix	mix	VB
54039	1205	2	well	well	RB
54039	1205	3	together	together	RB
54039	1205	4	,	,	,
54039	1205	5	and	and	CC
54039	1205	6	pour	pour	VB
54039	1205	7	it	-PRON-	PRP
54039	1205	8	in	in	IN
54039	1205	9	the	the	DT
54039	1205	10	lined	lined	JJ
54039	1205	11	mould	mould	NN
54039	1205	12	.	.	.
54039	1206	1	Let	let	VB
54039	1206	2	it	-PRON-	PRP
54039	1206	3	get	get	VB
54039	1206	4	quite	quite	RB
54039	1206	5	cold	cold	JJ
54039	1206	6	and	and	CC
54039	1206	7	set	set	JJ
54039	1206	8	;	;	:
54039	1206	9	dip	dip	VB
54039	1206	10	the	the	DT
54039	1206	11	mould	mould	NN
54039	1206	12	into	into	IN
54039	1206	13	hot	hot	JJ
54039	1206	14	water	water	NN
54039	1206	15	for	for	IN
54039	1206	16	a	a	DT
54039	1206	17	second	second	JJ
54039	1206	18	;	;	:
54039	1206	19	whip	whip	NN
54039	1206	20	the	the	DT
54039	1206	21	water	water	NN
54039	1206	22	off	off	RP
54039	1206	23	,	,	,
54039	1206	24	and	and	CC
54039	1206	25	turn	turn	VB
54039	1206	26	out	out	RP
54039	1206	27	on	on	IN
54039	1206	28	a	a	DT
54039	1206	29	glass	glass	NN
54039	1206	30	dish	dish	NN
54039	1206	31	.	.	.
54039	1207	1	Decorate	decorate	NN
54039	1207	2	with	with	IN
54039	1207	3	leaves	leave	NNS
54039	1207	4	and	and	CC
54039	1207	5	flowers	flower	NNS
54039	1207	6	of	of	IN
54039	1207	7	the	the	DT
54039	1207	8	strawberry	strawberry	NN
54039	1207	9	.	.	.
54039	1208	1	[	[	-LRB-
54039	1208	2	1	1	CD
54039	1208	3	]	]	-RRB-
54039	1208	4	[	[	-LRB-
54039	1208	5	1	1	CD
54039	1208	6	]	]	-RRB-
54039	1208	7	Raspberries	raspberry	NNS
54039	1208	8	can	can	MD
54039	1208	9	be	be	VB
54039	1208	10	done	do	VBN
54039	1208	11	the	the	DT
54039	1208	12	same	same	JJ
54039	1208	13	way	way	NN
54039	1208	14	.	.	.
54039	1209	1	25	25	CD
54039	1209	2	.	.	.
54039	1210	1	Hen	Hen	NNP
54039	1210	2	's	's	POS
54039	1210	3	Nest	Nest	NNP
54039	1210	4	Pudding	Pudding	NNP
54039	1210	5	.	.	.
54039	1211	1	Get	get	VB
54039	1211	2	some	some	DT
54039	1211	3	egg	egg	NN
54039	1211	4	shape	shape	NN
54039	1211	5	moulds	mould	NNS
54039	1211	6	,	,	,
54039	1211	7	fill	fill	VB
54039	1211	8	them	-PRON-	PRP
54039	1211	9	with	with	IN
54039	1211	10	a	a	DT
54039	1211	11	mixture	mixture	NN
54039	1211	12	made	make	VBN
54039	1211	13	as	as	IN
54039	1211	14	recipe	recipe	NN
54039	1211	15	No	no	UH
54039	1211	16	.	.	.
54039	1212	1	11	11	CD
54039	1212	2	,	,	,
54039	1212	3	only	only	RB
54039	1212	4	using	use	VBG
54039	1212	5	fine	fine	JJ
54039	1212	6	florador	florador	NN
54039	1212	7	instead	instead	RB
54039	1212	8	of	of	IN
54039	1212	9	semolina	semolina	NNP
54039	1212	10	.	.	.
54039	1213	1	When	when	WRB
54039	1213	2	cold	cold	JJ
54039	1213	3	,	,	,
54039	1213	4	turn	turn	VBP
54039	1213	5	in	in	RP
54039	1213	6	thus	thus	RB
54039	1213	7	--	--	:
54039	1213	8	cut	cut	VBN
54039	1213	9	into	into	IN
54039	1213	10	thin	thin	JJ
54039	1213	11	chips	chip	NNS
54039	1213	12	some	some	DT
54039	1213	13	pale	pale	JJ
54039	1213	14	lemon	lemon	NN
54039	1213	15	and	and	CC
54039	1213	16	orange	orange	NN
54039	1213	17	peel	peel	NN
54039	1213	18	,	,	,
54039	1213	19	so	so	IN
54039	1213	20	as	as	IN
54039	1213	21	to	to	TO
54039	1213	22	resemble	resemble	VB
54039	1213	23	straw	straw	NN
54039	1213	24	as	as	RB
54039	1213	25	much	much	RB
54039	1213	26	as	as	IN
54039	1213	27	possible	possible	JJ
54039	1213	28	.	.	.
54039	1214	1	Take	take	VB
54039	1214	2	off	off	RP
54039	1214	3	all	all	PDT
54039	1214	4	the	the	DT
54039	1214	5	sugar	sugar	NN
54039	1214	6	,	,	,
54039	1214	7	put	put	VB
54039	1214	8	the	the	DT
54039	1214	9	chips	chip	NNS
54039	1214	10	in	in	IN
54039	1214	11	a	a	DT
54039	1214	12	glass	glass	NN
54039	1214	13	dish	dish	NN
54039	1214	14	(	(	-LRB-
54039	1214	15	a	a	DT
54039	1214	16	round	round	JJ
54039	1214	17	one	one	CD
54039	1214	18	is	be	VBZ
54039	1214	19	best	good	JJS
54039	1214	20	)	)	-RRB-
54039	1214	21	,	,	,
54039	1214	22	form	form	VB
54039	1214	23	them	-PRON-	PRP
54039	1214	24	as	as	RB
54039	1214	25	much	much	RB
54039	1214	26	as	as	IN
54039	1214	27	possible	possible	JJ
54039	1214	28	like	like	IN
54039	1214	29	a	a	DT
54039	1214	30	nest	nest	NN
54039	1214	31	,	,	,
54039	1214	32	and	and	CC
54039	1214	33	lay	lie	VBD
54039	1214	34	the	the	DT
54039	1214	35	eggs	egg	NNS
54039	1214	36	in	in	IN
54039	1214	37	them	-PRON-	PRP
54039	1214	38	.	.	.
54039	1215	1	Serve	serve	VB
54039	1215	2	with	with	IN
54039	1215	3	a	a	DT
54039	1215	4	nice	nice	JJ
54039	1215	5	custard	custard	NN
54039	1215	6	in	in	IN
54039	1215	7	custard	custard	JJ
54039	1215	8	glasses	glass	NNS
54039	1215	9	separately	separately	RB
54039	1215	10	.	.	.
54039	1216	1	This	this	DT
54039	1216	2	is	be	VBZ
54039	1216	3	a	a	DT
54039	1216	4	pretty	pretty	JJ
54039	1216	5	dish	dish	NN
54039	1216	6	when	when	WRB
54039	1216	7	well	well	RB
54039	1216	8	made	make	VBN
54039	1216	9	.	.	.
54039	1217	1	Some	some	DT
54039	1217	2	use	use	VBP
54039	1217	3	jelly	jelly	RB
54039	1217	4	cut	cut	VBN
54039	1217	5	in	in	IN
54039	1217	6	strips	strip	NNS
54039	1217	7	instead	instead	RB
54039	1217	8	of	of	IN
54039	1217	9	the	the	DT
54039	1217	10	peel	peel	NN
54039	1217	11	,	,	,
54039	1217	12	but	but	CC
54039	1217	13	it	-PRON-	PRP
54039	1217	14	must	must	MD
54039	1217	15	be	be	VB
54039	1217	16	very	very	RB
54039	1217	17	carefully	carefully	RB
54039	1217	18	done	do	VBN
54039	1217	19	to	to	TO
54039	1217	20	look	look	VB
54039	1217	21	nice	nice	JJ
54039	1217	22	.	.	.
54039	1218	1	26	26	CD
54039	1218	2	.	.	.
54039	1219	1	Fancy	Fancy	NNP
54039	1219	2	Sweets	Sweets	NNPS
54039	1219	3	.	.	.
54039	1220	1	One	one	CD
54039	1220	2	pound	pound	NN
54039	1220	3	of	of	IN
54039	1220	4	Coombs	Coombs	NNP
54039	1220	5	'	'	POS
54039	1220	6	Eureka	Eureka	NNP
54039	1220	7	Flour	Flour	NNP
54039	1220	8	,	,	,
54039	1220	9	half	half	PDT
54039	1220	10	a	a	DT
54039	1220	11	pound	pound	NN
54039	1220	12	of	of	IN
54039	1220	13	sugar	sugar	NN
54039	1220	14	,	,	,
54039	1220	15	half	half	PDT
54039	1220	16	a	a	DT
54039	1220	17	pound	pound	NN
54039	1220	18	of	of	IN
54039	1220	19	butter	butter	NN
54039	1220	20	;	;	:
54039	1220	21	mix	mix	VB
54039	1220	22	these	these	DT
54039	1220	23	well	well	NN
54039	1220	24	together	together	RB
54039	1220	25	,	,	,
54039	1220	26	then	then	RB
54039	1220	27	add	add	VB
54039	1220	28	four	four	CD
54039	1220	29	eggs	egg	NNS
54039	1220	30	,	,	,
54039	1220	31	yolks	yolk	NNS
54039	1220	32	and	and	CC
54039	1220	33	whites	white	NNS
54039	1220	34	separately	separately	RB
54039	1220	35	,	,	,
54039	1220	36	the	the	DT
54039	1220	37	whites	white	NNS
54039	1220	38	beaten	beat	VBN
54039	1220	39	to	to	IN
54039	1220	40	a	a	DT
54039	1220	41	stiff	stiff	JJ
54039	1220	42	froth	froth	NN
54039	1220	43	;	;	:
54039	1220	44	mix	mix	VB
54039	1220	45	with	with	IN
54039	1220	46	enough	enough	JJ
54039	1220	47	milk	milk	NN
54039	1220	48	to	to	TO
54039	1220	49	make	make	VB
54039	1220	50	the	the	DT
54039	1220	51	consistence	consistence	NN
54039	1220	52	of	of	IN
54039	1220	53	stiff	stiff	JJ
54039	1220	54	whipped	whip	VBN
54039	1220	55	cream	cream	NN
54039	1220	56	.	.	.
54039	1221	1	Take	take	VB
54039	1221	2	out	out	RP
54039	1221	3	a	a	DT
54039	1221	4	third	third	NN
54039	1221	5	of	of	IN
54039	1221	6	the	the	DT
54039	1221	7	mixture	mixture	NN
54039	1221	8	,	,	,
54039	1221	9	and	and	CC
54039	1221	10	colour	colour	VB
54039	1221	11	a	a	DT
54039	1221	12	nice	nice	JJ
54039	1221	13	pink	pink	NN
54039	1221	14	with	with	IN
54039	1221	15	cochineal	cochineal	NN
54039	1221	16	,	,	,
54039	1221	17	and	and	CC
54039	1221	18	flavour	flavour	VB
54039	1221	19	with	with	IN
54039	1221	20	a	a	DT
54039	1221	21	few	few	JJ
54039	1221	22	drops	drop	NNS
54039	1221	23	of	of	IN
54039	1221	24	almond	almond	JJ
54039	1221	25	essence	essence	NN
54039	1221	26	,	,	,
54039	1221	27	also	also	RB
54039	1221	28	put	put	VBD
54039	1221	29	in	in	RP
54039	1221	30	a	a	DT
54039	1221	31	few	few	JJ
54039	1221	32	blanched	blanch	VBN
54039	1221	33	almonds	almond	NNS
54039	1221	34	cut	cut	VBN
54039	1221	35	in	in	IN
54039	1221	36	half	half	DT
54039	1221	37	;	;	:
54039	1221	38	the	the	DT
54039	1221	39	rest	rest	NN
54039	1221	40	of	of	IN
54039	1221	41	the	the	DT
54039	1221	42	mixture	mixture	NN
54039	1221	43	flavour	flavour	NN
54039	1221	44	with	with	IN
54039	1221	45	lemon	lemon	NN
54039	1221	46	,	,	,
54039	1221	47	and	and	CC
54039	1221	48	put	put	VBD
54039	1221	49	in	in	RP
54039	1221	50	some	some	DT
54039	1221	51	_	_	NNP
54039	1221	52	glacé	glacé	NN
54039	1221	53	_	_	NNP
54039	1221	54	cherries	cherry	NNS
54039	1221	55	cut	cut	VBN
54039	1221	56	in	in	IN
54039	1221	57	half	half	NN
54039	1221	58	.	.	.
54039	1222	1	Well	well	UH
54039	1222	2	butter	butter	VB
54039	1222	3	a	a	DT
54039	1222	4	square	square	JJ
54039	1222	5	and	and	CC
54039	1222	6	shallow	shallow	JJ
54039	1222	7	cake	cake	NN
54039	1222	8	tin	tin	NN
54039	1222	9	,	,	,
54039	1222	10	pour	pour	VBP
54039	1222	11	in	in	IN
54039	1222	12	half	half	PDT
54039	1222	13	the	the	DT
54039	1222	14	plain	plain	JJ
54039	1222	15	mixture	mixture	NN
54039	1222	16	with	with	IN
54039	1222	17	cherries	cherry	NNS
54039	1222	18	,	,	,
54039	1222	19	let	let	VB
54039	1222	20	it	-PRON-	PRP
54039	1222	21	spread	spread	VB
54039	1222	22	and	and	CC
54039	1222	23	flatten	flatten	VB
54039	1222	24	,	,	,
54039	1222	25	then	then	RB
54039	1222	26	pour	pour	VB
54039	1222	27	the	the	DT
54039	1222	28	pink	pink	JJ
54039	1222	29	mixture	mixture	NN
54039	1222	30	on	on	IN
54039	1222	31	the	the	DT
54039	1222	32	top	top	NN
54039	1222	33	of	of	IN
54039	1222	34	that	that	DT
54039	1222	35	,	,	,
54039	1222	36	let	let	VB
54039	1222	37	that	that	DT
54039	1222	38	also	also	RB
54039	1222	39	spread	spread	VB
54039	1222	40	and	and	CC
54039	1222	41	flatten	flatten	VB
54039	1222	42	,	,	,
54039	1222	43	and	and	CC
54039	1222	44	then	then	RB
54039	1222	45	pour	pour	VB
54039	1222	46	the	the	DT
54039	1222	47	rest	rest	NN
54039	1222	48	of	of	IN
54039	1222	49	the	the	DT
54039	1222	50	cherry	cherry	NN
54039	1222	51	mixture	mixture	NN
54039	1222	52	on	on	IN
54039	1222	53	the	the	DT
54039	1222	54	top	top	NN
54039	1222	55	;	;	:
54039	1222	56	smooth	smooth	VB
54039	1222	57	with	with	IN
54039	1222	58	a	a	DT
54039	1222	59	wet	wet	JJ
54039	1222	60	knife	knife	NN
54039	1222	61	and	and	CC
54039	1222	62	bake	bake	NN
54039	1222	63	till	till	IN
54039	1222	64	set	set	NN
54039	1222	65	and	and	CC
54039	1222	66	a	a	DT
54039	1222	67	nice	nice	JJ
54039	1222	68	colour	colour	NN
54039	1222	69	.	.	.
54039	1223	1	Leave	leave	VB
54039	1223	2	it	-PRON-	PRP
54039	1223	3	for	for	IN
54039	1223	4	about	about	RB
54039	1223	5	ten	ten	CD
54039	1223	6	minutes	minute	NNS
54039	1223	7	,	,	,
54039	1223	8	and	and	CC
54039	1223	9	turn	turn	VB
54039	1223	10	out	out	RP
54039	1223	11	.	.	.
54039	1224	1	Let	let	VB
54039	1224	2	it	-PRON-	PRP
54039	1224	3	get	get	VB
54039	1224	4	quite	quite	RB
54039	1224	5	cold	cold	JJ
54039	1224	6	,	,	,
54039	1224	7	then	then	RB
54039	1224	8	cut	cut	VB
54039	1224	9	it	-PRON-	PRP
54039	1224	10	into	into	IN
54039	1224	11	small	small	JJ
54039	1224	12	squares	square	NNS
54039	1224	13	;	;	:
54039	1224	14	smooth	smooth	VB
54039	1224	15	the	the	DT
54039	1224	16	top	top	NN
54039	1224	17	of	of	IN
54039	1224	18	each	each	DT
54039	1224	19	by	by	IN
54039	1224	20	cutting	cut	VBG
54039	1224	21	it	-PRON-	PRP
54039	1224	22	quite	quite	RB
54039	1224	23	even	even	RB
54039	1224	24	.	.	.
54039	1225	1	Then	then	RB
54039	1225	2	pour	pour	VB
54039	1225	3	over	over	IN
54039	1225	4	each	each	DT
54039	1225	5	an	an	DT
54039	1225	6	icing	icing	NN
54039	1225	7	made	make	VBN
54039	1225	8	thus	thus	RB
54039	1225	9	--	--	:
54039	1225	10	half	half	PDT
54039	1225	11	a	a	DT
54039	1225	12	pound	pound	NN
54039	1225	13	of	of	IN
54039	1225	14	confectioners	confectioner	NNS
54039	1225	15	'	'	POS
54039	1225	16	sugar	sugar	NN
54039	1225	17	,	,	,
54039	1225	18	with	with	IN
54039	1225	19	about	about	RB
54039	1225	20	two	two	CD
54039	1225	21	tablespoons	tablespoon	NNS
54039	1225	22	of	of	IN
54039	1225	23	water	water	NN
54039	1225	24	,	,	,
54039	1225	25	stir	stir	VB
54039	1225	26	well	well	RB
54039	1225	27	;	;	:
54039	1225	28	just	just	RB
54039	1225	29	let	let	VB
54039	1225	30	it	-PRON-	PRP
54039	1225	31	boil	boil	VB
54039	1225	32	up	up	RP
54039	1225	33	,	,	,
54039	1225	34	and	and	CC
54039	1225	35	cover	cover	VB
54039	1225	36	the	the	DT
54039	1225	37	tops	top	NNS
54039	1225	38	of	of	IN
54039	1225	39	the	the	DT
54039	1225	40	cakes	cake	NNS
54039	1225	41	smoothly	smoothly	RB
54039	1225	42	;	;	:
54039	1225	43	then	then	RB
54039	1225	44	sprinkle	sprinkle	VB
54039	1225	45	over	over	IN
54039	1225	46	the	the	DT
54039	1225	47	top	top	NN
54039	1225	48	with	with	IN
54039	1225	49	pink	pink	JJ
54039	1225	50	chip	chip	NN
54039	1225	51	cocoa	cocoa	NN
54039	1225	52	-	-	HYPH
54039	1225	53	nut	nut	NNP
54039	1225	54	,	,	,
54039	1225	55	hundreds	hundred	NNS
54039	1225	56	of	of	IN
54039	1225	57	thousands	thousand	NNS
54039	1225	58	,	,	,
54039	1225	59	pistachio	pistachio	NNP
54039	1225	60	nuts	nut	NNS
54039	1225	61	,	,	,
54039	1225	62	or	or	CC
54039	1225	63	crushed	crush	VBD
54039	1225	64	crystallised	crystallised	JJ
54039	1225	65	violets	violet	NNS
54039	1225	66	,	,	,
54039	1225	67	each	each	DT
54039	1225	68	cake	cake	NN
54039	1225	69	with	with	IN
54039	1225	70	a	a	DT
54039	1225	71	different	different	JJ
54039	1225	72	decoration	decoration	NN
54039	1225	73	.	.	.
54039	1226	1	This	this	DT
54039	1226	2	is	be	VBZ
54039	1226	3	a	a	DT
54039	1226	4	pretty	pretty	JJ
54039	1226	5	dish	dish	NN
54039	1226	6	,	,	,
54039	1226	7	and	and	CC
54039	1226	8	very	very	RB
54039	1226	9	nice	nice	JJ
54039	1226	10	.	.	.
54039	1227	1	27	27	CD
54039	1227	2	.	.	.
54039	1228	1	Sago	Sago	NNP
54039	1228	2	Jelly	Jelly	NNP
54039	1228	3	.	.	.
54039	1229	1	Boil	Boil	NNP
54039	1229	2	a	a	DT
54039	1229	3	quarter	quarter	NN
54039	1229	4	pound	pound	NN
54039	1229	5	of	of	IN
54039	1229	6	small	small	JJ
54039	1229	7	sago	sago	NN
54039	1229	8	in	in	IN
54039	1229	9	one	one	CD
54039	1229	10	quart	quart	NN
54039	1229	11	of	of	IN
54039	1229	12	water	water	NN
54039	1229	13	till	till	IN
54039	1229	14	quite	quite	RB
54039	1229	15	clear	clear	JJ
54039	1229	16	and	and	CC
54039	1229	17	thick	thick	JJ
54039	1229	18	--	--	:
54039	1229	19	if	if	IN
54039	1229	20	too	too	RB
54039	1229	21	thick	thick	JJ
54039	1229	22	add	add	VBP
54039	1229	23	a	a	DT
54039	1229	24	little	little	RB
54039	1229	25	more	more	JJR
54039	1229	26	water	water	NN
54039	1229	27	--	--	:
54039	1229	28	but	but	CC
54039	1229	29	it	-PRON-	PRP
54039	1229	30	must	must	MD
54039	1229	31	be	be	VB
54039	1229	32	very	very	RB
54039	1229	33	thick	thick	JJ
54039	1229	34	and	and	CC
54039	1229	35	stiff	stiff	JJ
54039	1229	36	.	.	.
54039	1230	1	Now	now	RB
54039	1230	2	add	add	VB
54039	1230	3	a	a	DT
54039	1230	4	half	half	JJ
54039	1230	5	pound	pound	NN
54039	1230	6	of	of	IN
54039	1230	7	sugar	sugar	NN
54039	1230	8	,	,	,
54039	1230	9	the	the	DT
54039	1230	10	juice	juice	NN
54039	1230	11	of	of	IN
54039	1230	12	three	three	CD
54039	1230	13	oranges	orange	NNS
54039	1230	14	strained	strain	VBN
54039	1230	15	,	,	,
54039	1230	16	a	a	DT
54039	1230	17	drop	drop	NN
54039	1230	18	or	or	CC
54039	1230	19	two	two	CD
54039	1230	20	of	of	IN
54039	1230	21	oil	oil	NN
54039	1230	22	of	of	IN
54039	1230	23	oranges	orange	NNS
54039	1230	24	,	,	,
54039	1230	25	a	a	DT
54039	1230	26	pennyworth	pennyworth	NN
54039	1230	27	of	of	IN
54039	1230	28	saffron	saffron	NN
54039	1230	29	that	that	WDT
54039	1230	30	has	have	VBZ
54039	1230	31	been	be	VBN
54039	1230	32	dissolved	dissolve	VBN
54039	1230	33	in	in	IN
54039	1230	34	a	a	DT
54039	1230	35	wine	wine	NN
54039	1230	36	glass	glass	NN
54039	1230	37	of	of	IN
54039	1230	38	boiling	boiling	NN
54039	1230	39	water	water	NN
54039	1230	40	and	and	CC
54039	1230	41	strained	strain	VBD
54039	1230	42	,	,	,
54039	1230	43	some	some	DT
54039	1230	44	almonds	almond	NNS
54039	1230	45	blanched	blanch	VBN
54039	1230	46	and	and	CC
54039	1230	47	cut	cut	VBN
54039	1230	48	into	into	IN
54039	1230	49	thin	thin	JJ
54039	1230	50	strips	strip	NNS
54039	1230	51	.	.	.
54039	1231	1	Mix	mix	VB
54039	1231	2	all	all	DT
54039	1231	3	well	well	RB
54039	1231	4	together	together	RB
54039	1231	5	,	,	,
54039	1231	6	and	and	CC
54039	1231	7	pour	pour	VB
54039	1231	8	into	into	IN
54039	1231	9	a	a	DT
54039	1231	10	plain	plain	JJ
54039	1231	11	mould	mould	NN
54039	1231	12	that	that	WDT
54039	1231	13	has	have	VBZ
54039	1231	14	been	be	VBN
54039	1231	15	rinsed	rinse	VBN
54039	1231	16	with	with	IN
54039	1231	17	cold	cold	JJ
54039	1231	18	water	water	NN
54039	1231	19	.	.	.
54039	1232	1	Let	let	VB
54039	1232	2	it	-PRON-	PRP
54039	1232	3	get	get	VB
54039	1232	4	quite	quite	RB
54039	1232	5	cold	cold	JJ
54039	1232	6	and	and	CC
54039	1232	7	set	set	JJ
54039	1232	8	,	,	,
54039	1232	9	and	and	CC
54039	1232	10	turn	turn	VB
54039	1232	11	out	out	RP
54039	1232	12	on	on	IN
54039	1232	13	a	a	DT
54039	1232	14	glass	glass	NN
54039	1232	15	dish	dish	NN
54039	1232	16	.	.	.
54039	1233	1	Decorate	decorate	NN
54039	1233	2	with	with	IN
54039	1233	3	chow	chow	NN
54039	1233	4	-	-	HYPH
54039	1233	5	chow	chow	NN
54039	1233	6	according	accord	VBG
54039	1233	7	to	to	IN
54039	1233	8	fancy	fancy	NN
54039	1233	9	.	.	.
54039	1234	1	28	28	CD
54039	1234	2	.	.	.
54039	1235	1	Sweet	Sweet	NNP
54039	1235	2	made	make	VBN
54039	1235	3	of	of	IN
54039	1235	4	Bread	bread	NN
54039	1235	5	.	.	.
54039	1236	1	Cut	cut	VB
54039	1236	2	some	some	DT
54039	1236	3	slices	slice	NNS
54039	1236	4	of	of	IN
54039	1236	5	stale	stale	JJ
54039	1236	6	bread	bread	NN
54039	1236	7	of	of	IN
54039	1236	8	a	a	DT
54039	1236	9	close	close	JJ
54039	1236	10	texture	texture	NN
54039	1236	11	,	,	,
54039	1236	12	stamp	stamp	VB
54039	1236	13	it	-PRON-	PRP
54039	1236	14	out	out	RP
54039	1236	15	in	in	IN
54039	1236	16	neat	neat	JJ
54039	1236	17	rounds	round	NNS
54039	1236	18	,	,	,
54039	1236	19	soak	soak	VB
54039	1236	20	it	-PRON-	PRP
54039	1236	21	in	in	IN
54039	1236	22	one	one	CD
54039	1236	23	egg	egg	NN
54039	1236	24	well	well	UH
54039	1236	25	beaten	beat	VBN
54039	1236	26	in	in	IN
54039	1236	27	a	a	DT
54039	1236	28	small	small	JJ
54039	1236	29	cup	cup	NN
54039	1236	30	of	of	IN
54039	1236	31	milk	milk	NN
54039	1236	32	,	,	,
54039	1236	33	fry	fry	NN
54039	1236	34	in	in	IN
54039	1236	35	lard	lard	NN
54039	1236	36	a	a	DT
54039	1236	37	golden	golden	JJ
54039	1236	38	brown	brown	NN
54039	1236	39	.	.	.
54039	1237	1	Now	now	RB
54039	1237	2	cover	cover	VB
54039	1237	3	over	over	IN
54039	1237	4	each	each	DT
54039	1237	5	any	any	DT
54039	1237	6	kind	kind	NN
54039	1237	7	of	of	IN
54039	1237	8	jam	jam	NN
54039	1237	9	that	that	WDT
54039	1237	10	is	be	VBZ
54039	1237	11	liked	like	VBN
54039	1237	12	best	well	RBS
54039	1237	13	.	.	.
54039	1238	1	Cover	cover	NN
54039	1238	2	with	with	IN
54039	1238	3	whipped	whip	VBN
54039	1238	4	cream	cream	NN
54039	1238	5	and	and	CC
54039	1238	6	ornament	ornament	NN
54039	1238	7	with	with	IN
54039	1238	8	a	a	DT
54039	1238	9	sprinkling	sprinkling	NN
54039	1238	10	of	of	IN
54039	1238	11	pink	pink	JJ
54039	1238	12	chip	chip	NN
54039	1238	13	cocoa	cocoa	NN
54039	1238	14	-	-	HYPH
54039	1238	15	nut	nut	NNP
54039	1238	16	,	,	,
54039	1238	17	or	or	CC
54039	1238	18	to	to	TO
54039	1238	19	make	make	VB
54039	1238	20	it	-PRON-	PRP
54039	1238	21	of	of	IN
54039	1238	22	two	two	CD
54039	1238	23	different	different	JJ
54039	1238	24	colours	colour	NNS
54039	1238	25	the	the	DT
54039	1238	26	cream	cream	NN
54039	1238	27	can	can	MD
54039	1238	28	be	be	VB
54039	1238	29	coloured	colour	VBN
54039	1238	30	with	with	IN
54039	1238	31	a	a	DT
54039	1238	32	few	few	JJ
54039	1238	33	drops	drop	NNS
54039	1238	34	of	of	IN
54039	1238	35	cochineal	cochineal	NN
54039	1238	36	,	,	,
54039	1238	37	and	and	CC
54039	1238	38	ornament	ornament	JJ
54039	1238	39	with	with	IN
54039	1238	40	white	white	JJ
54039	1238	41	chip	chip	NN
54039	1238	42	cocoa	cocoa	NN
54039	1238	43	-	-	HYPH
54039	1238	44	nut	nut	NNP
54039	1238	45	.	.	.
54039	1239	1	This	this	DT
54039	1239	2	is	be	VBZ
54039	1239	3	a	a	DT
54039	1239	4	very	very	RB
54039	1239	5	simple	simple	JJ
54039	1239	6	and	and	CC
54039	1239	7	pretty	pretty	RB
54039	1239	8	sweet	sweet	JJ
54039	1239	9	.	.	.
54039	1240	1	29	29	CD
54039	1240	2	.	.	.
54039	1241	1	Chestnut	Chestnut	NNP
54039	1241	2	Souffle	Souffle	NNP
54039	1241	3	.	.	.
54039	1242	1	Boil	boil	VB
54039	1242	2	about	about	RB
54039	1242	3	thirty	thirty	CD
54039	1242	4	chestnuts	chestnut	NNS
54039	1242	5	in	in	IN
54039	1242	6	water	water	NN
54039	1242	7	till	till	IN
54039	1242	8	soft	soft	JJ
54039	1242	9	.	.	.
54039	1243	1	Remove	remove	VB
54039	1243	2	the	the	DT
54039	1243	3	shell	shell	NN
54039	1243	4	and	and	CC
54039	1243	5	outer	outer	JJ
54039	1243	6	skin	skin	NN
54039	1243	7	;	;	:
54039	1243	8	pound	pound	VB
54039	1243	9	the	the	DT
54039	1243	10	nuts	nut	NNS
54039	1243	11	in	in	IN
54039	1243	12	a	a	DT
54039	1243	13	mortar	mortar	NN
54039	1243	14	with	with	IN
54039	1243	15	a	a	DT
54039	1243	16	few	few	JJ
54039	1243	17	drops	drop	NNS
54039	1243	18	of	of	IN
54039	1243	19	orange	orange	JJ
54039	1243	20	flower	flower	NNP
54039	1243	21	water	water	NN
54039	1243	22	.	.	.
54039	1244	1	Well	well	UH
54039	1244	2	beat	beat	VB
54039	1244	3	the	the	DT
54039	1244	4	yolks	yolk	NNS
54039	1244	5	of	of	IN
54039	1244	6	three	three	CD
54039	1244	7	eggs	egg	NNS
54039	1244	8	.	.	.
54039	1245	1	Add	add	VB
54039	1245	2	them	-PRON-	PRP
54039	1245	3	to	to	IN
54039	1245	4	the	the	DT
54039	1245	5	chestnuts	chestnut	NNS
54039	1245	6	with	with	IN
54039	1245	7	enough	enough	JJ
54039	1245	8	sugar	sugar	NN
54039	1245	9	and	and	CC
54039	1245	10	almond	almond	NN
54039	1245	11	flavouring	flavouring	NN
54039	1245	12	to	to	IN
54039	1245	13	taste	taste	NN
54039	1245	14	.	.	.
54039	1246	1	Stir	stir	VB
54039	1246	2	into	into	IN
54039	1246	3	the	the	DT
54039	1246	4	paste	paste	NN
54039	1246	5	about	about	IN
54039	1246	6	one	one	CD
54039	1246	7	pint	pint	NN
54039	1246	8	of	of	IN
54039	1246	9	milk	milk	NN
54039	1246	10	.	.	.
54039	1247	1	Now	now	RB
54039	1247	2	beat	beat	VB
54039	1247	3	the	the	DT
54039	1247	4	whites	white	NNS
54039	1247	5	of	of	IN
54039	1247	6	the	the	DT
54039	1247	7	eggs	egg	NNS
54039	1247	8	to	to	IN
54039	1247	9	a	a	DT
54039	1247	10	stiff	stiff	JJ
54039	1247	11	froth	froth	NN
54039	1247	12	,	,	,
54039	1247	13	and	and	CC
54039	1247	14	stir	stir	VB
54039	1247	15	in	in	RP
54039	1247	16	gradually	gradually	RB
54039	1247	17	.	.	.
54039	1248	1	Pour	pour	VB
54039	1248	2	the	the	DT
54039	1248	3	mixture	mixture	NN
54039	1248	4	into	into	IN
54039	1248	5	a	a	DT
54039	1248	6	_	_	NNP
54039	1248	7	soufflé	soufflé	NN
54039	1248	8	_	_	NNP
54039	1248	9	dish	dish	NN
54039	1248	10	and	and	CC
54039	1248	11	bake	bake	VB
54039	1248	12	a	a	DT
54039	1248	13	nice	nice	JJ
54039	1248	14	colour	colour	NN
54039	1248	15	.	.	.
54039	1249	1	Serve	serve	VB
54039	1249	2	direct	direct	RB
54039	1249	3	from	from	IN
54039	1249	4	the	the	DT
54039	1249	5	oven	oven	NN
54039	1249	6	,	,	,
54039	1249	7	as	as	IN
54039	1249	8	a	a	DT
54039	1249	9	_	_	NNP
54039	1249	10	soufflé	soufflé	NNP
54039	1249	11	_	_	NNP
54039	1249	12	falls	fall	VBZ
54039	1249	13	in	in	IN
54039	1249	14	getting	get	VBG
54039	1249	15	cold	cold	JJ
54039	1249	16	,	,	,
54039	1249	17	and	and	CC
54039	1249	18	is	be	VBZ
54039	1249	19	spoilt	spoilt	JJ
54039	1249	20	.	.	.
54039	1250	1	30	30	CD
54039	1250	2	.	.	.
54039	1251	1	Treacle	Treacle	NNP
54039	1251	2	Balls	Balls	NNP
54039	1251	3	.	.	.
54039	1252	1	A	a	DT
54039	1252	2	half	half	JJ
54039	1252	3	pound	pound	NN
54039	1252	4	of	of	IN
54039	1252	5	Coombs	Coombs	NNPS
54039	1252	6	'	'	POS
54039	1252	7	Eureka	Eureka	NNP
54039	1252	8	Flour	Flour	NNP
54039	1252	9	,	,	,
54039	1252	10	a	a	DT
54039	1252	11	pinch	pinch	NN
54039	1252	12	of	of	IN
54039	1252	13	salt	salt	NN
54039	1252	14	,	,	,
54039	1252	15	half	half	PDT
54039	1252	16	a	a	DT
54039	1252	17	teaspoon	teaspoon	NN
54039	1252	18	of	of	IN
54039	1252	19	ginger	ginger	NN
54039	1252	20	powder	powder	NN
54039	1252	21	,	,	,
54039	1252	22	the	the	DT
54039	1252	23	grated	grate	VBN
54039	1252	24	rind	rind	NN
54039	1252	25	of	of	IN
54039	1252	26	a	a	DT
54039	1252	27	small	small	JJ
54039	1252	28	lemon	lemon	NN
54039	1252	29	,	,	,
54039	1252	30	a	a	DT
54039	1252	31	quarter	quarter	NN
54039	1252	32	pound	pound	NN
54039	1252	33	of	of	IN
54039	1252	34	treacle	treacle	NN
54039	1252	35	.	.	.
54039	1253	1	Mix	mix	VB
54039	1253	2	well	well	RB
54039	1253	3	together	together	RB
54039	1253	4	,	,	,
54039	1253	5	add	add	VB
54039	1253	6	two	two	CD
54039	1253	7	well	well	RB
54039	1253	8	beaten	beat	VBN
54039	1253	9	eggs	egg	NNS
54039	1253	10	,	,	,
54039	1253	11	form	form	VBP
54039	1253	12	into	into	IN
54039	1253	13	small	small	JJ
54039	1253	14	balls	ball	NNS
54039	1253	15	,	,	,
54039	1253	16	and	and	CC
54039	1253	17	fry	fry	VB
54039	1253	18	in	in	IN
54039	1253	19	a	a	DT
54039	1253	20	bath	bath	NN
54039	1253	21	of	of	IN
54039	1253	22	boiling	boil	VBG
54039	1253	23	lard	lard	NN
54039	1253	24	a	a	DT
54039	1253	25	golden	golden	JJ
54039	1253	26	brown	brown	NN
54039	1253	27	.	.	.
54039	1254	1	The	the	DT
54039	1254	2	balls	ball	NNS
54039	1254	3	will	will	MD
54039	1254	4	swell	swell	VB
54039	1254	5	a	a	DT
54039	1254	6	little	little	JJ
54039	1254	7	in	in	IN
54039	1254	8	cooking	cooking	NN
54039	1254	9	.	.	.
54039	1255	1	Sprinkle	sprinkle	VB
54039	1255	2	well	well	RB
54039	1255	3	over	over	RB
54039	1255	4	with	with	IN
54039	1255	5	castor	castor	NN
54039	1255	6	sugar	sugar	NN
54039	1255	7	,	,	,
54039	1255	8	and	and	CC
54039	1255	9	serve	serve	VB
54039	1255	10	.	.	.
54039	1256	1	THE	the	DT
54039	1256	2	END	END	NNP
54039	1256	3	.	.	.
54039	1257	1	_	_	NNP
54039	1257	2	Printed	Printed	NNP
54039	1257	3	by	by	IN
54039	1257	4	Cowan	Cowan	NNP
54039	1257	5	&	&	CC
54039	1257	6	Co.	Co.	NNP
54039	1257	7	,	,	,
54039	1257	8	Limited	Limited	NNP
54039	1257	9	,	,	,
54039	1257	10	Perth	Perth	NNP
54039	1257	11	.	.	.
54039	1257	12	_	_	NNP