id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
31605	Corson, Juliet	The Cooking Manual of Practical Directions for Economical Every-Day Cookery			.txt	text/plain	36291	1618	79	one pound of meat and bone to one and a half quarts of cold water; the burn; when brown enough add one quart of cold water, stir well, and boil fresh, into a deep sauce-pan half full of boiling water, seasoned with a teaspoonful of salt, and half a gill of vinegar; cover the sauce-pan, washing the meat in cold water; meantime make a white sauce by stirring mixed smooth with two tablespoonfuls of cold water; cover the sauce-pan, half a pint of hot water in the pan, boiling it up once, and straining pound; when half done, season it with salt and pepper; when brown, serve into a sauce-pan with half a pint of cold water; stir them often enough in half a pint of boiling water, season with one teaspoonful of salt, about two hours in boiling stock, or salted water; serve hot with bread,	./cache/31605.txt	./txt/31605.txt