id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
35646	Blot, Pierre	Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food			.txt	text/plain	143419	8233	88	water, salt, boil gently for an hour and a half, and then add a handful over nearly a quart of boiling water, add two ounces of butter, cover serving add a pinch of sugar, salt to taste, turn into the soup-dish, milk, butter, a little sugar and salt; stir and boil gently a few one minute; then add a pint and a half of water, salt; boil two or three with fish-broth, boil gently till the fish is cooked, and serve warm. a little chopped parsley is also added; and serve with cold meat, fish, with water, set on a good fire, boil gently till cooked; dish the pieces When broiled, serve the slices on a dish and place some boiled craw-fish and a half; strain the sauce on a dish, place the meat on it, and serve cold water and salt, boil gently till done, drain and turn immediately	./cache/35646.txt	./txt/35646.txt