id	sid	tid	token	lemma	pos
34837	1	1	Transcriber	Transcriber	NNP
34837	1	2	's	's	POS
34837	1	3	Note	Note	NNP
34837	1	4	Obvious	obvious	JJ
34837	1	5	typographical	typographical	JJ
34837	1	6	errors	error	NNS
34837	1	7	have	have	VBP
34837	1	8	been	be	VBN
34837	1	9	corrected	correct	VBN
34837	1	10	.	.	.
34837	2	1	A	a	DT
34837	2	2	list	list	NN
34837	2	3	of	of	IN
34837	2	4	corrections	correction	NNS
34837	2	5	is	be	VBZ
34837	2	6	found	find	VBN
34837	2	7	at	at	IN
34837	2	8	the	the	DT
34837	2	9	end	end	NN
34837	2	10	of	of	IN
34837	2	11	the	the	DT
34837	2	12	text	text	NN
34837	2	13	.	.	.
34837	3	1	Inconsistencies	inconsistency	NNS
34837	3	2	in	in	IN
34837	3	3	spelling	spelling	NN
34837	3	4	and	and	CC
34837	3	5	hyphenation	hyphenation	NN
34837	3	6	have	have	VBP
34837	3	7	been	be	VBN
34837	3	8	maintained	maintain	VBN
34837	3	9	.	.	.
34837	4	1	A	a	DT
34837	4	2	list	list	NN
34837	4	3	of	of	IN
34837	4	4	inconsistently	inconsistently	RB
34837	4	5	spelled	spell	VBN
34837	4	6	and	and	CC
34837	4	7	hyphenated	hyphenate	VBN
34837	4	8	words	word	NNS
34837	4	9	is	be	VBZ
34837	4	10	found	find	VBN
34837	4	11	at	at	IN
34837	4	12	the	the	DT
34837	4	13	end	end	NN
34837	4	14	of	of	IN
34837	4	15	the	the	DT
34837	4	16	text	text	NN
34837	4	17	.	.	.
34837	5	1	DOMESTIC	domestic	JJ
34837	5	2	FRENCH	FRENCH	NNP
34837	5	3	COOKERY	cookery	NN
34837	5	4	,	,	,
34837	5	5	CHIEFLY	CHIEFLY	NNP
34837	5	6	TRANSLATED	translate	VBD
34837	5	7	FROM	from	IN
34837	5	8	SULPICE	sulpice	NN
34837	5	9	BARUÉ	BARUÉ	NNS
34837	5	10	.	.	.
34837	6	1	BY	by	IN
34837	6	2	MISS	MISS	NNP
34837	6	3	LESLIE	LESLIE	NNP
34837	6	4	,	,	,
34837	6	5	AUTHOR	AUTHOR	NNP
34837	6	6	OF	of	IN
34837	6	7	"	"	``
34837	6	8	SEVENTY	SEVENTY	NNP
34837	6	9	-	-	HYPH
34837	6	10	FIVE	five	CD
34837	6	11	RECEIPTS	receipt	NNS
34837	6	12	,	,	,
34837	6	13	"	"	''
34837	6	14	&	&	CC
34837	6	15	C.	C.	NNP
34837	6	16	FOURTH	FOURTH	NNP
34837	6	17	EDITION	EDITION	NNP
34837	6	18	.	.	.
34837	7	1	Philadelphia	Philadelphia	NNP
34837	7	2	:	:	:
34837	7	3	CAREY	CAREY	NNP
34837	7	4	&	&	CC
34837	7	5	HART	HART	NNP
34837	7	6	--	--	:
34837	7	7	CHESTNUT	CHESTNUT	NNS
34837	7	8	STREET	STREET	NNP
34837	7	9	.	.	.
34837	8	1	1836	1836	CD
34837	8	2	.	.	.
34837	9	1	Entered	enter	VBN
34837	9	2	according	accord	VBG
34837	9	3	to	to	IN
34837	9	4	the	the	DT
34837	9	5	Act	Act	NNP
34837	9	6	of	of	IN
34837	9	7	Congress	Congress	NNP
34837	9	8	,	,	,
34837	9	9	the	the	DT
34837	9	10	25th	25th	JJ
34837	9	11	day	day	NN
34837	9	12	of	of	IN
34837	9	13	October	October	NNP
34837	9	14	,	,	,
34837	9	15	1832	1832	CD
34837	9	16	,	,	,
34837	9	17	by	by	IN
34837	9	18	E.	E.	NNP
34837	9	19	L.	L.	NNP
34837	9	20	CAREY	CAREY	NNP
34837	9	21	&	&	CC
34837	9	22	A.	A.	NNP
34837	9	23	HART	HART	NNP
34837	9	24	,	,	,
34837	9	25	in	in	IN
34837	9	26	the	the	DT
34837	9	27	Clerk	Clerk	NNP
34837	9	28	's	's	POS
34837	9	29	Office	Office	NNP
34837	9	30	of	of	IN
34837	9	31	the	the	DT
34837	9	32	District	District	NNP
34837	9	33	Court	Court	NNP
34837	9	34	of	of	IN
34837	9	35	the	the	DT
34837	9	36	Eastern	Eastern	NNP
34837	9	37	District	District	NNP
34837	9	38	of	of	IN
34837	9	39	Pennsylvania	Pennsylvania	NNP
34837	9	40	.	.	.
34837	10	1	STEREOTYPED	STEREOTYPED	NNP
34837	10	2	BY	by	IN
34837	10	3	J.	J.	NNP
34837	10	4	HOWE	HOWE	NNP
34837	10	5	.	.	.
34837	11	1	PREFACE	PREFACE	NNP
34837	11	2	.	.	.
34837	12	1	The	the	DT
34837	12	2	design	design	NN
34837	12	3	of	of	IN
34837	12	4	the	the	DT
34837	12	5	following	follow	VBG
34837	12	6	little	little	JJ
34837	12	7	book	book	NN
34837	12	8	is	be	VBZ
34837	12	9	to	to	TO
34837	12	10	furnish	furnish	VB
34837	12	11	receipts	receipt	NNS
34837	12	12	for	for	IN
34837	12	13	a	a	DT
34837	12	14	select	select	JJ
34837	12	15	variety	variety	NN
34837	12	16	of	of	IN
34837	12	17	French	french	JJ
34837	12	18	dishes	dish	NNS
34837	12	19	,	,	,
34837	12	20	explained	explain	VBD
34837	12	21	and	and	CC
34837	12	22	described	describe	VBN
34837	12	23	in	in	IN
34837	12	24	such	such	PDT
34837	12	25	a	a	DT
34837	12	26	manner	manner	NN
34837	12	27	as	as	IN
34837	12	28	to	to	TO
34837	12	29	make	make	VB
34837	12	30	them	-PRON-	PRP
34837	12	31	intelligible	intelligible	JJ
34837	12	32	to	to	IN
34837	12	33	American	american	JJ
34837	12	34	cooks	cook	NNS
34837	12	35	,	,	,
34837	12	36	and	and	CC
34837	12	37	practicable	practicable	JJ
34837	12	38	with	with	IN
34837	12	39	American	american	JJ
34837	12	40	utensils	utensil	NNS
34837	12	41	and	and	CC
34837	12	42	American	american	JJ
34837	12	43	fuel	fuel	NN
34837	12	44	.	.	.
34837	13	1	Those	those	DT
34837	13	2	that	that	WDT
34837	13	3	(	(	-LRB-
34837	13	4	according	accord	VBG
34837	13	5	to	to	IN
34837	13	6	the	the	DT
34837	13	7	original	original	JJ
34837	13	8	work	work	NN
34837	13	9	)	)	-RRB-
34837	13	10	can	can	MD
34837	13	11	not	not	RB
34837	13	12	be	be	VB
34837	13	13	prepared	prepare	VBN
34837	13	14	without	without	IN
34837	13	15	an	an	DT
34837	13	16	unusual	unusual	JJ
34837	13	17	and	and	CC
34837	13	18	foreign	foreign	JJ
34837	13	19	apparatus	apparatus	NN
34837	13	20	have	have	VBP
34837	13	21	been	be	VBN
34837	13	22	omitted	omit	VBN
34837	13	23	;	;	:
34837	13	24	and	and	CC
34837	13	25	also	also	RB
34837	13	26	such	such	JJ
34837	13	27	as	as	IN
34837	13	28	can	can	MD
34837	13	29	only	only	RB
34837	13	30	be	be	VB
34837	13	31	accomplished	accomplish	VBN
34837	13	32	by	by	IN
34837	13	33	the	the	DT
34837	13	34	consummate	consummate	JJ
34837	13	35	skill	skill	NN
34837	13	36	and	and	CC
34837	13	37	long	long	JJ
34837	13	38	practice	practice	NN
34837	13	39	of	of	IN
34837	13	40	native	native	JJ
34837	13	41	French	french	JJ
34837	13	42	cooks	cook	NNS
34837	13	43	.	.	.
34837	14	1	Many	many	JJ
34837	14	2	dishes	dish	NNS
34837	14	3	have	have	VBP
34837	14	4	been	be	VBN
34837	14	5	left	leave	VBN
34837	14	6	out	out	RP
34837	14	7	,	,	,
34837	14	8	as	as	IN
34837	14	9	useless	useless	JJ
34837	14	10	in	in	IN
34837	14	11	a	a	DT
34837	14	12	country	country	NN
34837	14	13	where	where	WRB
34837	14	14	provisions	provision	NNS
34837	14	15	are	be	VBP
34837	14	16	abundant	abundant	JJ
34837	14	17	.	.	.
34837	15	1	On	on	IN
34837	15	2	this	this	DT
34837	15	3	side	side	NN
34837	15	4	of	of	IN
34837	15	5	the	the	DT
34837	15	6	Atlantic	Atlantic	NNP
34837	15	7	all	all	DT
34837	15	8	persons	person	NNS
34837	15	9	in	in	IN
34837	15	10	respectable	respectable	JJ
34837	15	11	life	life	NN
34837	15	12	can	can	MD
34837	15	13	obtain	obtain	VB
34837	15	14	better	well	JJR
34837	15	15	articles	article	NNS
34837	15	16	of	of	IN
34837	15	17	food	food	NN
34837	15	18	than	than	IN
34837	15	19	sheeps	sheep	NNS
34837	15	20	'	'	POS
34837	15	21	tails	tail	NNS
34837	15	22	,	,	,
34837	15	23	calves	calf	NNS
34837	15	24	'	'	POS
34837	15	25	ears	ear	NNS
34837	15	26	,	,	,
34837	15	27	&	&	CC
34837	15	28	c.	c.	NNP
34837	15	29	and	and	CC
34837	15	30	the	the	DT
34837	15	31	preparation	preparation	NN
34837	15	32	of	of	IN
34837	15	33	these	these	DT
34837	15	34	articles	article	NNS
34837	15	35	(	(	-LRB-
34837	15	36	according	accord	VBG
34837	15	37	to	to	IN
34837	15	38	the	the	DT
34837	15	39	European	european	JJ
34837	15	40	receipts	receipt	NNS
34837	15	41	)	)	-RRB-
34837	15	42	is	be	VBZ
34837	15	43	too	too	RB
34837	15	44	tedious	tedious	JJ
34837	15	45	and	and	CC
34837	15	46	complicated	complicated	JJ
34837	15	47	to	to	TO
34837	15	48	be	be	VB
34837	15	49	of	of	IN
34837	15	50	any	any	DT
34837	15	51	use	use	NN
34837	15	52	to	to	IN
34837	15	53	the	the	DT
34837	15	54	indigent	indigent	NN
34837	15	55	,	,	,
34837	15	56	or	or	CC
34837	15	57	to	to	IN
34837	15	58	those	those	DT
34837	15	59	who	who	WP
34837	15	60	can	can	MD
34837	15	61	spare	spare	VB
34837	15	62	but	but	CC
34837	15	63	little	little	JJ
34837	15	64	time	time	NN
34837	15	65	for	for	IN
34837	15	66	their	-PRON-	PRP$
34837	15	67	cookery	cookery	NN
34837	15	68	.	.	.
34837	16	1	Also	also	RB
34837	16	2	,	,	,
34837	16	3	the	the	DT
34837	16	4	translator	translator	NN
34837	16	5	has	have	VBZ
34837	16	6	inserted	insert	VBN
34837	16	7	no	no	DT
34837	16	8	receipts	receipt	NNS
34837	16	9	which	which	WDT
34837	16	10	contain	contain	VBP
34837	16	11	nothing	nothing	NN
34837	16	12	different	different	JJ
34837	16	13	from	from	IN
34837	16	14	the	the	DT
34837	16	15	usual	usual	JJ
34837	16	16	American	american	JJ
34837	16	17	mode	mode	NN
34837	16	18	of	of	IN
34837	16	19	preparing	prepare	VBG
34837	16	20	the	the	DT
34837	16	21	same	same	JJ
34837	16	22	dishes	dish	NNS
34837	16	23	.	.	.
34837	17	1	Most	Most	JJS
34837	17	2	of	of	IN
34837	17	3	the	the	DT
34837	17	4	French	French	NNP
34837	17	5	Cookery	Cookery	NNP
34837	17	6	Books	Books	NNP
34837	17	7	introduced	introduce	VBN
34837	17	8	into	into	IN
34837	17	9	this	this	DT
34837	17	10	country	country	NN
34837	17	11	have	have	VBP
34837	17	12	failed	fail	VBN
34837	17	13	in	in	IN
34837	17	14	their	-PRON-	PRP$
34837	17	15	object	object	NN
34837	17	16	,	,	,
34837	17	17	from	from	IN
34837	17	18	the	the	DT
34837	17	19	evident	evident	JJ
34837	17	20	deficiency	deficiency	NN
34837	17	21	of	of	IN
34837	17	22	the	the	DT
34837	17	23	translators	translator	NNS
34837	17	24	in	in	IN
34837	17	25	a	a	DT
34837	17	26	competent	competent	JJ
34837	17	27	knowledge	knowledge	NN
34837	17	28	of	of	IN
34837	17	29	the	the	DT
34837	17	30	technical	technical	JJ
34837	17	31	terms	term	NNS
34837	17	32	of	of	IN
34837	17	33	cookery	cookery	NN
34837	17	34	and	and	CC
34837	17	35	from	from	IN
34837	17	36	the	the	DT
34837	17	37	multitude	multitude	NN
34837	17	38	of	of	IN
34837	17	39	French	french	JJ
34837	17	40	words	word	NNS
34837	17	41	interspersed	intersperse	VBN
34837	17	42	through	through	IN
34837	17	43	the	the	DT
34837	17	44	directions	direction	NNS
34837	17	45	,	,	,
34837	17	46	and	and	CC
34837	17	47	which	which	WDT
34837	17	48	can	can	MD
34837	17	49	not	not	RB
34837	17	50	,	,	,
34837	17	51	in	in	IN
34837	17	52	general	general	JJ
34837	17	53	,	,	,
34837	17	54	be	be	VB
34837	17	55	comprehended	comprehend	VBN
34837	17	56	without	without	IN
34837	17	57	an	an	DT
34837	17	58	incessant	incessant	JJ
34837	17	59	and	and	CC
34837	17	60	troublesome	troublesome	JJ
34837	17	61	reference	reference	NN
34837	17	62	to	to	IN
34837	17	63	the	the	DT
34837	17	64	glossary	glossary	NN
34837	17	65	.	.	.
34837	18	1	The	the	DT
34837	18	2	translator	translator	NN
34837	18	3	of	of	IN
34837	18	4	the	the	DT
34837	18	5	following	follow	VBG
34837	18	6	pages	page	NNS
34837	18	7	has	have	VBZ
34837	18	8	endeavored	endeavor	VBN
34837	18	9	,	,	,
34837	18	10	according	accord	VBG
34837	18	11	to	to	IN
34837	18	12	the	the	DT
34837	18	13	best	good	JJS
34837	18	14	of	of	IN
34837	18	15	her	-PRON-	PRP$
34837	18	16	ability	ability	NN
34837	18	17	,	,	,
34837	18	18	to	to	TO
34837	18	19	avoid	avoid	VB
34837	18	20	these	these	DT
34837	18	21	defects	defect	NNS
34837	18	22	,	,	,
34837	18	23	and	and	CC
34837	18	24	has	have	VBZ
34837	18	25	aimed	aim	VBN
34837	18	26	at	at	IN
34837	18	27	making	make	VBG
34837	18	28	a	a	DT
34837	18	29	book	book	NN
34837	18	30	of	of	IN
34837	18	31	practical	practical	JJ
34837	18	32	utility	utility	NN
34837	18	33	to	to	IN
34837	18	34	all	all	PDT
34837	18	35	those	those	DT
34837	18	36	who	who	WP
34837	18	37	may	may	MD
34837	18	38	have	have	VB
34837	18	39	a	a	DT
34837	18	40	desire	desire	NN
34837	18	41	to	to	TO
34837	18	42	introduce	introduce	VB
34837	18	43	occasionally	occasionally	RB
34837	18	44	at	at	IN
34837	18	45	their	-PRON-	PRP$
34837	18	46	tables	table	NNS
34837	18	47	good	good	JJ
34837	18	48	specimens	specimen	NNS
34837	18	49	of	of	IN
34837	18	50	the	the	DT
34837	18	51	French	french	JJ
34837	18	52	culinary	culinary	JJ
34837	18	53	art	art	NN
34837	18	54	.	.	.
34837	19	1	From	from	IN
34837	19	2	these	these	DT
34837	19	3	receipts	receipt	NNS
34837	19	4	she	-PRON-	PRP
34837	19	5	believes	believe	VBZ
34837	19	6	that	that	IN
34837	19	7	many	many	JJ
34837	19	8	advantageous	advantageous	JJ
34837	19	9	hints	hint	NNS
34837	19	10	may	may	MD
34837	19	11	be	be	VB
34837	19	12	taken	take	VBN
34837	19	13	for	for	IN
34837	19	14	improvements	improvement	NNS
34837	19	15	in	in	IN
34837	19	16	American	american	JJ
34837	19	17	cookery	cookery	NN
34837	19	18	;	;	:
34837	19	19	and	and	CC
34837	19	20	she	-PRON-	PRP
34837	19	21	hopes	hope	VBZ
34837	19	22	that	that	IN
34837	19	23	,	,	,
34837	19	24	upon	upon	IN
34837	19	25	trial	trial	NN
34837	19	26	,	,	,
34837	19	27	this	this	DT
34837	19	28	little	little	JJ
34837	19	29	work	work	NN
34837	19	30	may	may	MD
34837	19	31	be	be	VB
34837	19	32	found	find	VBN
34837	19	33	equally	equally	RB
34837	19	34	useful	useful	JJ
34837	19	35	in	in	IN
34837	19	36	private	private	JJ
34837	19	37	families	family	NNS
34837	19	38	,	,	,
34837	19	39	hotels	hotel	NNS
34837	19	40	,	,	,
34837	19	41	and	and	CC
34837	19	42	boarding	boarding	NN
34837	19	43	-	-	HYPH
34837	19	44	houses	house	NNS
34837	19	45	.	.	.
34837	20	1	_	_	NNP
34837	20	2	Philadelphia	Philadelphia	NNP
34837	20	3	,	,	,
34837	20	4	September	September	NNP
34837	20	5	,	,	,
34837	20	6	1832	1832	CD
34837	20	7	.	.	.
34837	20	8	_	_	NNP
34837	20	9	CONTENTS	CONTENTS	NNP
34837	20	10	.	.	.
34837	21	1	SOUPS	SOUPS	NNP
34837	21	2	.	.	.
34837	22	1	Beef	Beef	NNP
34837	22	2	Soup	Soup	NNP
34837	22	3	Page	Page	NNP
34837	22	4	13	13	CD
34837	22	5	Consommé	Consommé	NNP
34837	22	6	,	,	,
34837	22	7	or	or	CC
34837	22	8	Jelly	Jelly	NNP
34837	22	9	Soup	Soup	NNP
34837	22	10	14	14	CD
34837	22	11	Pease	Pease	NNP
34837	22	12	Soup	Soup	NNP
34837	22	13	ib	ib	UH
34837	22	14	.	.	.
34837	23	1	Maccaroni	Maccaroni	NNP
34837	23	2	Soup	Soup	NNP
34837	23	3	ib	ib	NN
34837	23	4	.	.	.
34837	24	1	Chestnut	Chestnut	NNP
34837	24	2	Soup	Soup	NNP
34837	24	3	15	15	CD
34837	24	4	Almond	Almond	NNP
34837	24	5	Soup	Soup	NNP
34837	24	6	ib	ib	UH
34837	24	7	.	.	.
34837	25	1	Lobster	Lobster	NNP
34837	25	2	Soup	Soup	NNP
34837	25	3	ib	ib	UH
34837	25	4	.	.	.
34837	26	1	Oyster	Oyster	NNP
34837	26	2	Soup	Soup	NNP
34837	26	3	16	16	CD
34837	26	4	Green	Green	NNP
34837	26	5	Peas	Peas	NNP
34837	26	6	Soup	Soup	NNP
34837	26	7	ib	ib	UH
34837	26	8	.	.	.
34837	27	1	GRAVIES	GRAVIES	NNP
34837	27	2	,	,	,
34837	27	3	OR	or	CC
34837	27	4	ESSENCES	ESSENCES	NNP
34837	27	5	.	.	.
34837	28	1	Brown	Brown	NNP
34837	28	2	Gravy	Gravy	NNP
34837	28	3	17	17	CD
34837	28	4	White	White	NNP
34837	28	5	Gravy	Gravy	NNP
34837	28	6	ib	ib	IN
34837	28	7	.	.	.
34837	29	1	Essence	Essence	NNP
34837	29	2	of	of	IN
34837	29	3	Game	Game	NNP
34837	29	4	ib	ib	NNP
34837	29	5	.	.	.
34837	30	1	To	to	IN
34837	30	2	Clarify	Clarify	NNP
34837	30	3	Gravies	Gravies	NNPS
34837	30	4	or	or	CC
34837	30	5	Essences	essence	VBZ
34837	30	6	18	18	CD
34837	30	7	Velouté	Velouté	NNP
34837	30	8	,	,	,
34837	30	9	or	or	CC
34837	30	10	Velvet	Velvet	NNP
34837	30	11	Essence	Essence	NNP
34837	30	12	ib	ib	UH
34837	30	13	.	.	.
34837	31	1	SAUCES	SAUCES	NNP
34837	31	2	,	,	,
34837	31	3	&	&	CC
34837	31	4	c.	c.	NNP
34837	31	5	Bechamel	Bechamel	NNP
34837	31	6	19	19	CD
34837	31	7	Another	another	DT
34837	31	8	Bechamel	Bechamel	NNP
34837	31	9	ib	ib	NN
34837	31	10	.	.	.
34837	32	1	Drawn	Drawn	NNP
34837	32	2	Butter	Butter	NNP
34837	32	3	ib	ib	NN
34837	32	4	.	.	.
34837	33	1	Melted	Melted	NNP
34837	33	2	Butter	Butter	NNP
34837	33	3	,	,	,
34837	33	4	another	another	DT
34837	33	5	way	way	NN
34837	33	6	20	20	CD
34837	33	7	Cold	cold	JJ
34837	33	8	Sauce	Sauce	NNP
34837	33	9	for	for	IN
34837	33	10	Fish	fish	NN
34837	33	11	ib	ib	NN
34837	33	12	.	.	.
34837	34	1	Sauce	sauce	NN
34837	34	2	for	for	IN
34837	34	3	Vegetables	vegetable	NNS
34837	34	4	ib	ib	IN
34837	34	5	.	.	.
34837	35	1	Pungent	Pungent	NNP
34837	35	2	Sauce	Sauce	NNP
34837	35	3	,	,	,
34837	35	4	or	or	CC
34837	35	5	Sauce	sauce	NN
34837	35	6	Piquante	Piquante	NNP
34837	35	7	21	21	CD
34837	35	8	Anchovy	Anchovy	NNP
34837	35	9	Sauce	Sauce	NNP
34837	35	10	ib	ib	NN
34837	35	11	.	.	.
34837	36	1	Curry	Curry	NNP
34837	36	2	Sauce	Sauce	NNP
34837	36	3	ib	ib	NN
34837	36	4	.	.	.
34837	37	1	Tomata	Tomata	NNP
34837	37	2	Sauce	Sauce	NNP
34837	37	3	ib	ib	NN
34837	37	4	.	.	.
34837	38	1	Cucumber	Cucumber	NNP
34837	38	2	Sauce	sauce	NN
34837	38	3	22	22	CD
34837	38	4	Bread	Bread	NNP
34837	38	5	Sauce	Sauce	NNP
34837	38	6	ib	ib	NN
34837	38	7	.	.	.
34837	39	1	Sauce	sauce	NN
34837	39	2	Robert	Robert	NNP
34837	39	3	ib	ib	UH
34837	39	4	.	.	.
34837	40	1	Shalot	Shalot	NNP
34837	40	2	or	or	CC
34837	40	3	Onion	Onion	NNP
34837	40	4	Sauce	Sauce	NNP
34837	40	5	23	23	CD
34837	40	6	Universal	Universal	NNP
34837	40	7	Sauce	Sauce	NNP
34837	40	8	ib	ib	NN
34837	40	9	.	.	.
34837	41	1	Lobster	lobster	NN
34837	41	2	Sauce	sauce	NN
34837	41	3	ib	ib	NN
34837	41	4	.	.	.
34837	42	1	Spinach	spinach	NN
34837	42	2	for	for	IN
34837	42	3	coloring	color	VBG
34837	42	4	Green	Green	NNP
34837	42	5	24	24	CD
34837	42	6	Garlic	Garlic	NNP
34837	42	7	Butter	Butter	NNP
34837	42	8	ib	ib	NN
34837	42	9	.	.	.
34837	43	1	Hazelnut	Hazelnut	NNP
34837	43	2	Butter	Butter	NNP
34837	43	3	24	24	CD
34837	43	4	Larding	lard	VBG
34837	43	5	ib	ib	NN
34837	43	6	.	.	.
34837	44	1	MEATS	MEATS	NNP
34837	44	2	.	.	.
34837	45	1	Veal	veal	NN
34837	45	2	à	à	NN
34837	45	3	la	la	FW
34837	45	4	Mode	Mode	NNP
34837	45	5	29	29	CD
34837	45	6	Veal	veal	NN
34837	45	7	Cutlets	Cutlets	NNPS
34837	45	8	ib	ib	IN
34837	45	9	.	.	.
34837	46	1	Blanquette	Blanquette	NNP
34837	46	2	,	,	,
34837	46	3	or	or	CC
34837	46	4	Fricassee	Fricassee	NNP
34837	46	5	of	of	IN
34837	46	6	Veal	Veal	NNP
34837	46	7	30	30	CD
34837	46	8	Godiveau	Godiveau	NNP
34837	46	9	ib	ib	NN
34837	46	10	.	.	.
34837	47	1	Calves	calf	NNS
34837	47	2	'	'	POS
34837	47	3	Liver	liver	NN
34837	47	4	baked	bake	VBD
34837	47	5	ib	ib	NN
34837	47	6	.	.	.
34837	48	1	Calves	calf	NNS
34837	48	2	'	'	POS
34837	48	3	Liver	Liver	NNP
34837	48	4	fried	fry	VBD
34837	48	5	31	31	CD
34837	48	6	Veal	Veal	NNP
34837	48	7	Kidneys	Kidneys	NNPS
34837	48	8	ib	ib	IN
34837	48	9	.	.	.
34837	49	1	Grillades	grillade	NNS
34837	49	2	ib	ib	IN
34837	49	3	.	.	.
34837	50	1	Liver	Liver	NNP
34837	50	2	Cake	Cake	NNP
34837	50	3	32	32	CD
34837	50	4	Sirloin	Sirloin	NNP
34837	50	5	of	of	IN
34837	50	6	Beef	Beef	NNP
34837	50	7	ib	ib	IN
34837	50	8	.	.	.
34837	51	1	Stewed	stew	VBN
34837	51	2	Beef	Beef	NNP
34837	51	3	ib	ib	RB
34837	51	4	.	.	.
34837	52	1	Beef	Beef	NNP
34837	52	2	Steaks	Steaks	NNP
34837	52	3	33	33	CD
34837	52	4	Beef	beef	NN
34837	52	5	à	à	NNP
34837	52	6	la	la	FW
34837	52	7	Mode	Mode	NNP
34837	52	8	ib	ib	UH
34837	52	9	.	.	.
34837	53	1	Roasted	Roasted	NNP
34837	53	2	Ham	Ham	NNP
34837	53	3	34	34	CD
34837	53	4	Fried	Fried	NNP
34837	53	5	Ham	Ham	NNP
34837	53	6	with	with	IN
34837	53	7	Tomatas	Tomatas	NNP
34837	53	8	35	35	CD
34837	53	9	Roasted	roast	VBN
34837	53	10	Tongue	Tongue	NNP
34837	53	11	ib	ib	IN
34837	53	12	.	.	.
34837	54	1	Baked	Baked	NNP
34837	54	2	Tongue	Tongue	NNP
34837	54	3	36	36	CD
34837	54	4	Potted	pot	VBN
34837	54	5	Tongue	Tongue	NNP
34837	54	6	ib	ib	IN
34837	54	7	.	.	.
34837	55	1	Leg	Leg	NNP
34837	55	2	of	of	IN
34837	55	3	Mutton	Mutton	NNP
34837	55	4	with	with	IN
34837	55	5	Oysters	Oysters	NNP
34837	55	6	37	37	CD
34837	55	7	Cutlets	Cutlets	NNPS
34837	55	8	à	à	CD
34837	55	9	la	la	NNP
34837	55	10	Maintenon	Maintenon	NNP
34837	55	11	ib	ib	NNP
34837	55	12	.	.	.
34837	56	1	Pork	pork	NN
34837	56	2	Cutlets	Cutlets	NNPS
34837	56	3	ib	ib	NN
34837	56	4	.	.	.
34837	57	1	Larded	Larded	NNP
34837	57	2	Rabbit	Rabbit	NNP
34837	57	3	38	38	CD
34837	57	4	Rabbits	rabbit	NNS
34837	57	5	in	in	IN
34837	57	6	Papers	Papers	NNPS
34837	57	7	ib	ib	IN
34837	57	8	.	.	.
34837	58	1	Pilau	Pilau	NNP
34837	58	2	ib	ib	IN
34837	58	3	.	.	.
34837	59	1	Veal	Veal	NNP
34837	59	2	Sweetbreads	Sweetbreads	NNP
34837	59	3	39	39	CD
34837	59	4	GAME	GAME	NNS
34837	59	5	AND	and	CC
34837	59	6	POULTRY	POULTRY	NNP
34837	59	7	.	.	.
34837	60	1	A	a	DT
34837	60	2	Salmi	Salmi	NNP
34837	60	3	43	43	CD
34837	60	4	Cold	Cold	NNP
34837	60	5	Salmi	Salmi	NNPS
34837	60	6	ib	ib	IN
34837	60	7	.	.	.
34837	61	1	Ragooed	Ragooed	NNP
34837	61	2	Livers	Livers	NNPS
34837	61	3	44	44	CD
34837	61	4	A	a	DT
34837	61	5	fine	fine	JJ
34837	61	6	Hash	Hash	NNP
34837	61	7	ib	ib	UH
34837	61	8	.	.	.
34837	62	1	Marinade	Marinade	NNP
34837	62	2	of	of	IN
34837	62	3	Fowls	Fowls	NNP
34837	62	4	ib	ib	NN
34837	62	5	.	.	.
34837	63	1	Fricassee	Fricassee	NNP
34837	63	2	of	of	IN
34837	63	3	Fowls	Fowls	NNP
34837	63	4	45	45	CD
34837	63	5	Fowls	Fowls	NNP
34837	63	6	with	with	IN
34837	63	7	Tarragon	Tarragon	NNP
34837	63	8	ib	ib	IN
34837	63	9	.	.	.
34837	64	1	A	a	DT
34837	64	2	stewed	stew	VBN
34837	64	3	Fowl	Fowl	NNP
34837	64	4	46	46	CD
34837	64	5	Chickens	Chickens	NNPS
34837	64	6	in	in	IN
34837	64	7	Jelly	Jelly	NNP
34837	64	8	ib	ib	NN
34837	64	9	.	.	.
34837	65	1	Pulled	Pulled	NNP
34837	65	2	Chickens	Chickens	NNP
34837	65	3	47	47	CD
34837	65	4	Stewed	Stewed	NNP
34837	65	5	Turkey	Turkey	NNP
34837	65	6	,	,	,
34837	65	7	or	or	CC
34837	65	8	Turkey	Turkey	NNP
34837	65	9	en	en	NNP
34837	65	10	Daube	Daube	NNP
34837	65	11	48	48	CD
34837	65	12	Roasted	Roasted	NNP
34837	65	13	Turkey	Turkey	NNP
34837	65	14	ib	ib	NN
34837	65	15	.	.	.
34837	66	1	Potted	Potted	NNP
34837	66	2	Goose	Goose	NNP
34837	66	3	49	49	CD
34837	66	4	Ducks	duck	NNS
34837	66	5	with	with	IN
34837	66	6	Turnips	Turnips	NNP
34837	66	7	50	50	CD
34837	66	8	A	a	DT
34837	66	9	Duck	duck	NN
34837	66	10	with	with	IN
34837	66	11	Olives	Olives	NNPS
34837	66	12	ib	ib	IN
34837	66	13	.	.	.
34837	67	1	A	a	DT
34837	67	2	Duck	duck	NN
34837	67	3	with	with	IN
34837	67	4	Peas	Peas	NNP
34837	67	5	ib	ib	UH
34837	67	6	.	.	.
34837	68	1	Turkey	Turkey	NNP
34837	68	2	Puddings	Puddings	NNP
34837	68	3	51	51	CD
34837	68	4	Baked	Baked	NNP
34837	68	5	Pigeons	Pigeons	NNPS
34837	68	6	,	,	,
34837	68	7	or	or	CC
34837	68	8	Pigeons	Pigeons	NNPS
34837	68	9	à	à	NNP
34837	68	10	la	la	NNP
34837	68	11	Crapaudine	Crapaudine	NNP
34837	68	12	ib	ib	NNP
34837	68	13	.	.	.
34837	69	1	Broiled	Broiled	NNP
34837	69	2	Pigeons	pigeon	NNS
34837	69	3	52	52	CD
34837	69	4	Pigeons	Pigeons	NNPS
34837	69	5	Pear	Pear	NNP
34837	69	6	-	-	HYPH
34837	69	7	fashion	fashion	NNP
34837	69	8	(	(	-LRB-
34837	69	9	Pigeons	pigeon	NNS
34837	69	10	au	au	VBP
34837	69	11	poire	poire	NN
34837	69	12	)	)	-RRB-
34837	69	13	ib	ib	UH
34837	69	14	.	.	.
34837	70	1	Pigeons	pigeon	NNS
34837	70	2	with	with	IN
34837	70	3	Peas	Peas	NNP
34837	70	4	ib	ib	UH
34837	70	5	.	.	.
34837	71	1	Roasted	Roasted	NNP
34837	71	2	Partridges	Partridges	NNP
34837	71	3	53	53	CD
34837	71	4	Partridges	partridge	NNS
34837	71	5	with	with	IN
34837	71	6	Cabbage	cabbage	NN
34837	71	7	ib	ib	NN
34837	71	8	.	.	.
34837	72	1	A	a	DT
34837	72	2	Partridge	Partridge	NNP
34837	72	3	Pie	Pie	NNP
34837	72	4	ib	ib	IN
34837	72	5	.	.	.
34837	73	1	Roasted	Roasted	NNP
34837	73	2	Pheasants	Pheasants	NNP
34837	73	3	54	54	CD
34837	73	4	Broiled	broil	VBN
34837	73	5	Quails	Quails	NNP
34837	73	6	55	55	CD
34837	73	7	Roasted	roast	VBN
34837	73	8	Plovers	Plovers	NNPS
34837	73	9	ib	ib	IN
34837	73	10	.	.	.
34837	74	1	FISH	FISH	NNS
34837	74	2	.	.	.
34837	75	1	Stewed	stew	VBN
34837	75	2	Salmon	salmon	NN
34837	75	3	59	59	CD
34837	75	4	Roasted	roast	VBN
34837	75	5	Salmon	Salmon	NNP
34837	75	6	ib	ib	NN
34837	75	7	.	.	.
34837	76	1	Broiled	broil	VBN
34837	76	2	Salmon	Salmon	NNP
34837	76	3	60	60	CD
34837	76	4	Salt	Salt	NNP
34837	76	5	Cod	Cod	NNP
34837	76	6	Fish	Fish	NNP
34837	76	7	ib	ib	NN
34837	76	8	.	.	.
34837	77	1	Broiled	Broiled	NNP
34837	77	2	Fresh	Fresh	NNP
34837	77	3	Mackerel	Mackerel	NNP
34837	77	4	61	61	CD
34837	77	5	Broiled	Broiled	NNP
34837	77	6	Fresh	Fresh	NNP
34837	77	7	Shad	Shad	NNP
34837	77	8	ib	ib	NN
34837	77	9	.	.	.
34837	78	1	Hashed	Hashed	NNP
34837	78	2	Fish	Fish	NNP
34837	78	3	ib	ib	NN
34837	78	4	.	.	.
34837	79	1	Lobster	lobster	NN
34837	79	2	Pie	Pie	NNP
34837	79	3	62	62	CD
34837	79	4	Oyster	Oyster	NNP
34837	79	5	Loaves	Loaves	NNPS
34837	79	6	ib	ib	NN
34837	79	7	.	.	.
34837	80	1	VEGETABLES	vegetable	NNS
34837	80	2	.	.	.
34837	81	1	Stewed	Stewed	NNP
34837	81	2	Lettuce	lettuce	NN
34837	81	3	65	65	CD
34837	81	4	Stewed	Stewed	NNP
34837	81	5	Spinach	Spinach	NNP
34837	81	6	ib	ib	NN
34837	81	7	.	.	.
34837	82	1	Stewed	Stewed	NNP
34837	82	2	Cucumbers	cucumber	NNS
34837	82	3	66	66	CD
34837	82	4	Stewed	Stewed	NNP
34837	82	5	Beets	Beets	NNPS
34837	82	6	ib	ib	IN
34837	82	7	.	.	.
34837	83	1	Stewed	stew	VBN
34837	83	2	Carrots	Carrots	NNPS
34837	83	3	ib	ib	IN
34837	83	4	.	.	.
34837	84	1	Stewed	stew	VBN
34837	84	2	Cabbage	cabbage	NN
34837	84	3	ib	ib	NN
34837	84	4	.	.	.
34837	85	1	Stewed	Stewed	NNP
34837	85	2	Peas	Peas	NNP
34837	85	3	67	67	CD
34837	85	4	Stewed	Stewed	NNPS
34837	85	5	Beans	Beans	NNPS
34837	85	6	ib	ib	IN
34837	85	7	.	.	.
34837	86	1	Stewed	Stewed	NNP
34837	86	2	Onions	Onions	NNPS
34837	86	3	68	68	CD
34837	86	4	Onions	Onions	NNPS
34837	86	5	stewed	stew	VBD
34837	86	6	in	in	IN
34837	86	7	Wine	Wine	NNP
34837	86	8	ib	ib	RB
34837	86	9	.	.	.
34837	87	1	Stewed	Stewed	NNP
34837	87	2	Mushrooms	Mushrooms	NNPS
34837	87	3	ib	ib	IN
34837	87	4	.	.	.
34837	88	1	Stewed	Stewed	NNP
34837	88	2	Potatoes	Potatoes	NNP
34837	88	3	69	69	CD
34837	88	4	Stewed	Stewed	NNP
34837	88	5	Potatoes	Potatoes	NNPS
34837	88	6	with	with	IN
34837	88	7	Turnips	turnip	NNS
34837	88	8	ib	ib	IN
34837	88	9	.	.	.
34837	89	1	Asparagus	Asparagus	NNP
34837	89	2	with	with	IN
34837	89	3	Cream	Cream	NNP
34837	89	4	ib	ib	NN
34837	89	5	.	.	.
34837	90	1	Potatoes	potato	NNS
34837	90	2	stewed	stew	VBD
34837	90	3	whole	whole	RB
34837	90	4	70	70	CD
34837	90	5	Fried	Fried	NNP
34837	90	6	Potatoes	Potatoes	NNP
34837	90	7	70	70	CD
34837	90	8	Fried	Fried	NNP
34837	90	9	Cauliflower	Cauliflower	NNP
34837	90	10	ib	ib	NN
34837	90	11	.	.	.
34837	91	1	Fried	Fried	NNP
34837	91	2	Celery	Celery	NNP
34837	91	3	71	71	CD
34837	91	4	Broiled	broil	VBN
34837	91	5	Mushrooms	Mushrooms	NNPS
34837	91	6	ib	ib	IN
34837	91	7	.	.	.
34837	92	1	Stuffed	stuff	VBN
34837	92	2	Cabbage	Cabbage	NNP
34837	92	3	(	(	-LRB-
34837	92	4	Choux	Choux	NNP
34837	92	5	farcis	farci	NNS
34837	92	6	)	)	-RRB-
34837	92	7	72	72	CD
34837	92	8	Stuffed	Stuffed	NNP
34837	92	9	Potatoes	Potatoes	NNPS
34837	92	10	ib	ib	IN
34837	92	11	.	.	.
34837	93	1	Stuffed	stuff	VBN
34837	93	2	Cucumbers	cucumber	NNS
34837	93	3	73	73	CD
34837	93	4	Stuffed	stuff	VBD
34837	93	5	Tomatas	Tomatas	NNP
34837	93	6	ib	ib	NN
34837	93	7	.	.	.
34837	94	1	Cauliflowers	cauliflower	NNS
34837	94	2	with	with	IN
34837	94	3	Cheese	Cheese	NNP
34837	94	4	74	74	CD
34837	94	5	Ragooed	Ragooed	NNP
34837	94	6	Cabbage	cabbage	NN
34837	94	7	ib	ib	NN
34837	94	8	.	.	.
34837	95	1	Ragooed	Ragooed	NNP
34837	95	2	Mushrooms	Mushrooms	NNP
34837	95	3	75	75	CD
34837	95	4	PURÉES	PURÉES	NNP
34837	95	5	.	.	.
34837	96	1	Purée	Purée	NNP
34837	96	2	of	of	IN
34837	96	3	Turnips	Turnips	NNP
34837	96	4	76	76	CD
34837	96	5	Purée	Purée	NNP
34837	96	6	of	of	IN
34837	96	7	Celery	Celery	NNP
34837	96	8	ib	ib	NN
34837	96	9	.	.	.
34837	97	1	Purée	Purée	NNP
34837	97	2	of	of	IN
34837	97	3	Onions	Onions	NNPS
34837	97	4	ib	ib	IN
34837	97	5	.	.	.
34837	98	1	Purée	Purée	NNP
34837	98	2	of	of	IN
34837	98	3	Mushrooms	Mushrooms	NNP
34837	98	4	77	77	CD
34837	98	5	Purée	Purée	NNP
34837	98	6	of	of	IN
34837	98	7	Beans	Beans	NNPS
34837	98	8	ib	ib	IN
34837	98	9	.	.	.
34837	99	1	Purée	Purée	NNP
34837	99	2	of	of	IN
34837	99	3	Green	Green	NNP
34837	99	4	Peas	Peas	NNP
34837	99	5	78	78	CD
34837	99	6	EGGS	EGGS	NNP
34837	99	7	,	,	,
34837	99	8	&	&	CC
34837	99	9	c.	c.	NNP
34837	99	10	Boiled	Boiled	NNP
34837	99	11	eggs	egg	VBZ
34837	99	12	79	79	CD
34837	99	13	Fried	fried	JJ
34837	99	14	Eggs	Eggs	NNPS
34837	99	15	ib	ib	UH
34837	99	16	.	.	.
34837	100	1	Stewed	stew	VBN
34837	100	2	Eggs	egg	NNS
34837	100	3	80	80	CD
34837	100	4	Stuffed	stuff	VBN
34837	100	5	Eggs	egg	NNS
34837	100	6	ib	ib	UH
34837	100	7	.	.	.
34837	101	1	Egg	Egg	NNP
34837	101	2	Snow	Snow	NNP
34837	101	3	ib	ib	UH
34837	101	4	.	.	.
34837	102	1	Pancakes	pancake	NNS
34837	102	2	81	81	CD
34837	102	3	Omelets	omelet	NNS
34837	102	4	ib	ib	IN
34837	102	5	.	.	.
34837	103	1	Maccaroni	Maccaroni	NNP
34837	103	2	82	82	CD
34837	103	3	Maccaroni	Maccaroni	NNP
34837	103	4	Pie	Pie	NNP
34837	103	5	ib	ib	NN
34837	103	6	.	.	.
34837	104	1	Blancmange	blancmange	NN
34837	104	2	in	in	IN
34837	104	3	Eggs	egg	NNS
34837	104	4	83	83	CD
34837	104	5	PASTRY	PASTRY	NNS
34837	104	6	,	,	,
34837	104	7	CAKES	CAKES	NNP
34837	104	8	,	,	,
34837	104	9	&	&	CC
34837	104	10	c.	c.	NNP
34837	104	11	French	French	NNP
34837	104	12	Paste	Paste	NNP
34837	104	13	87	87	CD
34837	104	14	Puff	Puff	NNP
34837	104	15	-	-	HYPH
34837	104	16	Paste	Paste	NNP
34837	104	17	ib	ib	NN
34837	104	18	.	.	.
34837	105	1	Cream	Cream	NNP
34837	105	2	Tarts	tart	VBZ
34837	105	3	88	88	CD
34837	105	4	Almond	Almond	NNP
34837	105	5	Tarts	Tarts	NNPS
34837	105	6	ib	ib	IN
34837	105	7	.	.	.
34837	106	1	Rissoles	rissole	NNS
34837	106	2	89	89	CD
34837	106	3	Almond	Almond	NNP
34837	106	4	Custards	Custards	NNPS
34837	106	5	ib	ib	UH
34837	106	6	.	.	.
34837	107	1	Vanilla	Vanilla	NNP
34837	107	2	Custards	Custards	NNP
34837	107	3	ib	ib	UH
34837	107	4	.	.	.
34837	108	1	Chocolate	Chocolate	NNP
34837	108	2	Custards	Custards	NNP
34837	108	3	90	90	CD
34837	108	4	Coffee	Coffee	NNP
34837	108	5	Custards	Custards	NNPS
34837	108	6	ib	ib	UH
34837	108	7	.	.	.
34837	109	1	Tea	tea	NN
34837	109	2	Custards	Custards	NNP
34837	109	3	91	91	CD
34837	109	4	Rice	Rice	NNP
34837	109	5	Pottage	Pottage	NNP
34837	109	6	ib	ib	NN
34837	109	7	.	.	.
34837	110	1	Apple	Apple	NNP
34837	110	2	Fritters	Fritters	NNPS
34837	110	3	ib	ib	NN
34837	110	4	.	.	.
34837	111	1	Bread	Bread	NNP
34837	111	2	Fritters	Fritters	NNP
34837	111	3	92	92	CD
34837	111	4	Rice	Rice	NNP
34837	111	5	Cake	Cake	NNP
34837	111	6	ib	ib	UH
34837	111	7	.	.	.
34837	112	1	Potato	Potato	NNP
34837	112	2	Cake	Cake	NNP
34837	112	3	93	93	CD
34837	112	4	Sponge	Sponge	NNP
34837	112	5	Cake	Cake	NNP
34837	112	6	,	,	,
34837	112	7	or	or	CC
34837	112	8	Biscuit	Biscuit	NNP
34837	112	9	ib	ib	NN
34837	112	10	.	.	.
34837	113	1	Croquettes	Croquettes	NNP
34837	113	2	94	94	CD
34837	113	3	Marguerites	Marguerites	NNPS
34837	113	4	ib	ib	IN
34837	113	5	.	.	.
34837	114	1	Wafers	wafer	NNS
34837	114	2	95	95	CD
34837	114	3	Gingerbread	gingerbread	VBP
34837	114	4	96	96	CD
34837	114	5	PREPARATIONS	preparations	NN
34837	114	6	OF	of	IN
34837	114	7	FRUIT	FRUIT	NNP
34837	114	8	,	,	,
34837	114	9	SUGAR	SUGAR	NNP
34837	114	10	,	,	,
34837	114	11	&	&	CC
34837	114	12	c.	c.	NNP
34837	114	13	An	an	DT
34837	114	14	Apple	Apple	NNP
34837	114	15	Charlotte	Charlotte	NNP
34837	114	16	99	99	CD
34837	114	17	Apple	Apple	NNP
34837	114	18	Compote	Compote	NNP
34837	114	19	ib	ib	UH
34837	114	20	.	.	.
34837	115	1	Compote	compote	NN
34837	115	2	of	of	IN
34837	115	3	Pears	Pears	NNP
34837	115	4	100	100	CD
34837	115	5	Compote	Compote	NNP
34837	115	6	of	of	IN
34837	115	7	Chestnuts	chestnut	NNS
34837	115	8	ib	ib	NN
34837	115	9	.	.	.
34837	116	1	Fried	Fried	NNP
34837	116	2	Apples	Apples	NNP
34837	116	3	101	101	CD
34837	116	4	Peach	Peach	NNP
34837	116	5	Marmalade	Marmalade	NNP
34837	116	6	ib	ib	NN
34837	116	7	.	.	.
34837	117	1	Brandy	Brandy	NNP
34837	117	2	Peaches	Peaches	NNP
34837	117	3	ib	ib	IN
34837	117	4	.	.	.
34837	118	1	Gooseberry	Gooseberry	NNP
34837	118	2	Pottage	Pottage	NNP
34837	118	3	102	102	CD
34837	118	4	Fruit	Fruit	NNP
34837	118	5	Jellies	Jellies	NNPS
34837	118	6	103	103	CD
34837	118	7	Preserved	Preserved	NNP
34837	118	8	Pumpkin	Pumpkin	NNP
34837	118	9	104	104	CD
34837	118	10	Preserved	Preserved	NNP
34837	118	11	Raspberries	Raspberries	NNPS
34837	118	12	ib	ib	IN
34837	118	13	.	.	.
34837	119	1	Orange	Orange	NNP
34837	119	2	Jelly	Jelly	NNP
34837	119	3	105	105	CD
34837	119	4	Clarified	Clarified	NNP
34837	119	5	Sugar	Sugar	NNP
34837	119	6	ib	ib	NN
34837	119	7	.	.	.
34837	120	1	Fruit	Fruit	NNP
34837	120	2	in	in	IN
34837	120	3	Sugar	Sugar	NNP
34837	120	4	Coats	Coats	NNP
34837	120	5	106	106	CD
34837	120	6	Burnt	Burnt	NNP
34837	120	7	Almonds	almond	VBZ
34837	120	8	ib	ib	IN
34837	120	9	.	.	.
34837	121	1	Peppermint	Peppermint	NNP
34837	121	2	Drops	drop	VBZ
34837	121	3	107	107	CD
34837	121	4	Chocolate	Chocolate	NNP
34837	121	5	Drops	Drops	NNPS
34837	121	6	ib	ib	IN
34837	121	7	.	.	.
34837	122	1	Nougat	Nougat	NNP
34837	122	2	108	108	CD
34837	122	3	Orgeat	Orgeat	NNP
34837	122	4	Paste	Paste	NNP
34837	122	5	109	109	CD
34837	122	6	LIQUEURS	LIQUEURS	NNP
34837	122	7	.	.	.
34837	123	1	Noyau	Noyau	NNP
34837	123	2	110	110	CD
34837	123	3	Raspberry	Raspberry	NNP
34837	123	4	Cordial	Cordial	NNP
34837	123	5	ib	ib	NN
34837	123	6	.	.	.
34837	124	1	Rose	Rose	NNP
34837	124	2	Cordial	Cordial	NNP
34837	124	3	111	111	CD
34837	124	4	Quince	Quince	NNP
34837	124	5	Cordial	Cordial	NNP
34837	124	6	ib	ib	NN
34837	124	7	.	.	.
34837	125	1	Lemon	Lemon	NNP
34837	125	2	Cordial	Cordial	NNP
34837	125	3	ib	ib	NN
34837	125	4	.	.	.
34837	126	1	MISCELLANEOUS	MISCELLANEOUS	NNP
34837	126	2	RECEIPTS	RECEIPTS	NNP
34837	126	3	.	.	.
34837	127	1	French	French	NNP
34837	127	2	Coffee	Coffee	NNP
34837	127	3	115	115	CD
34837	127	4	Coffee	Coffee	NNP
34837	127	5	without	without	IN
34837	127	6	boiling	boil	VBG
34837	127	7	ib	ib	IN
34837	127	8	.	.	.
34837	128	1	Chocolate	chocolate	NN
34837	128	2	116	116	CD
34837	128	3	Fine	Fine	NNP
34837	128	4	Lemonade	Lemonade	NNP
34837	128	5	117	117	CD
34837	128	6	Punch	Punch	NNP
34837	128	7	ib	ib	NN
34837	128	8	.	.	.
34837	129	1	Convenient	convenient	JJ
34837	129	2	Lemonade	Lemonade	NNP
34837	129	3	ib	ib	NN
34837	129	4	.	.	.
34837	130	1	French	french	JJ
34837	130	2	Mustard	Mustard	NNP
34837	130	3	113	113	CD
34837	130	4	Potato	Potato	NNP
34837	130	5	Flour	Flour	NNP
34837	130	6	ib	ib	NN
34837	130	7	.	.	.
34837	131	1	Cold	Cold	NNP
34837	131	2	Pickles	Pickles	NNPS
34837	131	3	ib	ib	IN
34837	131	4	.	.	.
34837	132	1	Cornichons	cornichon	NNS
34837	132	2	or	or	CC
34837	132	3	Cucumber	Cucumber	NNP
34837	132	4	Pickles	Pickles	NNPS
34837	132	5	119	119	CD
34837	132	6	Fine	Fine	NNP
34837	132	7	Cologne	Cologne	NNP
34837	132	8	Water	Water	NNP
34837	132	9	120	120	CD
34837	132	10	PART	part	WP
34837	132	11	THE	the	DT
34837	132	12	FIRST	FIRST	NNP
34837	132	13	.	.	.
34837	133	1	SOUPS	SOUPS	NNP
34837	133	2	.	.	.
34837	134	1	BEEF	BEEF	NNP
34837	134	2	SOUP	SOUP	NNP
34837	134	3	.	.	.
34837	135	1	The	the	DT
34837	135	2	best	good	JJS
34837	135	3	soup	soup	NN
34837	135	4	is	be	VBZ
34837	135	5	made	make	VBN
34837	135	6	of	of	IN
34837	135	7	the	the	DT
34837	135	8	lean	lean	NN
34837	135	9	of	of	IN
34837	135	10	fine	fine	JJ
34837	135	11	fresh	fresh	JJ
34837	135	12	beef	beef	NN
34837	135	13	.	.	.
34837	136	1	The	the	DT
34837	136	2	proportion	proportion	NN
34837	136	3	is	be	VBZ
34837	136	4	four	four	CD
34837	136	5	pounds	pound	NNS
34837	136	6	of	of	IN
34837	136	7	meat	meat	NN
34837	136	8	to	to	IN
34837	136	9	a	a	DT
34837	136	10	gallon	gallon	NN
34837	136	11	of	of	IN
34837	136	12	water	water	NN
34837	136	13	.	.	.
34837	137	1	It	-PRON-	PRP
34837	137	2	should	should	MD
34837	137	3	boil	boil	VB
34837	137	4	at	at	IN
34837	137	5	least	least	JJS
34837	137	6	six	six	CD
34837	137	7	hours	hour	NNS
34837	137	8	.	.	.
34837	138	1	Mutton	Mutton	NNP
34837	138	2	soup	soup	NN
34837	138	3	may	may	MD
34837	138	4	be	be	VB
34837	138	5	made	make	VBN
34837	138	6	in	in	IN
34837	138	7	the	the	DT
34837	138	8	same	same	JJ
34837	138	9	manner	manner	NN
34837	138	10	.	.	.
34837	139	1	Put	put	VB
34837	139	2	the	the	DT
34837	139	3	meat	meat	NN
34837	139	4	into	into	IN
34837	139	5	cold	cold	JJ
34837	139	6	water	water	NN
34837	139	7	,	,	,
34837	139	8	with	with	IN
34837	139	9	a	a	DT
34837	139	10	little	little	JJ
34837	139	11	salt	salt	NN
34837	139	12	;	;	:
34837	139	13	set	set	VB
34837	139	14	it	-PRON-	PRP
34837	139	15	over	over	IN
34837	139	16	a	a	DT
34837	139	17	good	good	JJ
34837	139	18	fire	fire	NN
34837	139	19	;	;	:
34837	139	20	let	let	VB
34837	139	21	it	-PRON-	PRP
34837	139	22	boil	boil	VB
34837	139	23	slowly	slowly	RB
34837	139	24	but	but	CC
34837	139	25	constantly	constantly	RB
34837	139	26	,	,	,
34837	139	27	and	and	CC
34837	139	28	skim	skim	VB
34837	139	29	it	-PRON-	PRP
34837	139	30	well	well	RB
34837	139	31	.	.	.
34837	140	1	When	when	WRB
34837	140	2	no	no	DT
34837	140	3	more	more	RBR
34837	140	4	fat	fat	JJ
34837	140	5	rises	rise	NNS
34837	140	6	to	to	IN
34837	140	7	the	the	DT
34837	140	8	top	top	NN
34837	140	9	,	,	,
34837	140	10	put	put	VBN
34837	140	11	in	in	IN
34837	140	12	what	what	WDT
34837	140	13	quantity	quantity	NN
34837	140	14	you	-PRON-	PRP
34837	140	15	please	please	VBP
34837	140	16	of	of	IN
34837	140	17	carrots	carrot	NNS
34837	140	18	,	,	,
34837	140	19	turnips	turnip	NNS
34837	140	20	,	,	,
34837	140	21	leeks	leek	NNS
34837	140	22	,	,	,
34837	140	23	celery	celery	NN
34837	140	24	,	,	,
34837	140	25	and	and	CC
34837	140	26	parsley	parsley	NN
34837	140	27	,	,	,
34837	140	28	all	all	DT
34837	140	29	cut	cut	VBD
34837	140	30	into	into	IN
34837	140	31	small	small	JJ
34837	140	32	pieces	piece	NNS
34837	140	33	;	;	:
34837	140	34	add	add	VB
34837	140	35	,	,	,
34837	140	36	if	if	IN
34837	140	37	you	-PRON-	PRP
34837	140	38	choose	choose	VBP
34837	140	39	,	,	,
34837	140	40	a	a	DT
34837	140	41	laurel	laurel	NN
34837	140	42	-	-	HYPH
34837	140	43	leaf	leaf	NN
34837	140	44	,	,	,
34837	140	45	or	or	CC
34837	140	46	two	two	CD
34837	140	47	or	or	CC
34837	140	48	three	three	CD
34837	140	49	peach	peach	NN
34837	140	50	-	-	HYPH
34837	140	51	leaves	leave	NNS
34837	140	52	,	,	,
34837	140	53	a	a	DT
34837	140	54	few	few	JJ
34837	140	55	cloves	clove	NNS
34837	140	56	,	,	,
34837	140	57	and	and	CC
34837	140	58	a	a	DT
34837	140	59	large	large	JJ
34837	140	60	burnt	burn	VBN
34837	140	61	onion	onion	NN
34837	140	62	,	,	,
34837	140	63	to	to	TO
34837	140	64	heighten	heighten	VB
34837	140	65	the	the	DT
34837	140	66	color	color	NN
34837	140	67	of	of	IN
34837	140	68	the	the	DT
34837	140	69	soup	soup	NN
34837	140	70	.	.	.
34837	141	1	Grate	grate	VB
34837	141	2	a	a	DT
34837	141	3	large	large	JJ
34837	141	4	red	red	JJ
34837	141	5	carrot	carrot	NN
34837	141	6	,	,	,
34837	141	7	and	and	CC
34837	141	8	strew	strew	VBD
34837	141	9	it	-PRON-	PRP
34837	141	10	over	over	IN
34837	141	11	the	the	DT
34837	141	12	top	top	NN
34837	141	13	.	.	.
34837	142	1	Then	then	RB
34837	142	2	continue	continue	VB
34837	142	3	to	to	TO
34837	142	4	let	let	VB
34837	142	5	it	-PRON-	PRP
34837	142	6	boil	boil	VB
34837	142	7	,	,	,
34837	142	8	gently	gently	RB
34837	142	9	but	but	CC
34837	142	10	steadily	steadily	RB
34837	142	11	,	,	,
34837	142	12	till	till	IN
34837	142	13	dinner	dinner	NN
34837	142	14	time	time	NN
34837	142	15	.	.	.
34837	143	1	Next	next	RB
34837	143	2	to	to	IN
34837	143	3	the	the	DT
34837	143	4	quantity	quantity	NN
34837	143	5	and	and	CC
34837	143	6	quality	quality	NN
34837	143	7	of	of	IN
34837	143	8	the	the	DT
34837	143	9	meat	meat	NN
34837	143	10	,	,	,
34837	143	11	nothing	nothing	NN
34837	143	12	is	be	VBZ
34837	143	13	more	more	RBR
34837	143	14	necessary	necessary	JJ
34837	143	15	to	to	IN
34837	143	16	the	the	DT
34837	143	17	excellence	excellence	NN
34837	143	18	of	of	IN
34837	143	19	soup	soup	NN
34837	143	20	than	than	IN
34837	143	21	to	to	TO
34837	143	22	keep	keep	VB
34837	143	23	the	the	DT
34837	143	24	fire	fire	NN
34837	143	25	moderate	moderate	JJ
34837	143	26	,	,	,
34837	143	27	and	and	CC
34837	143	28	to	to	TO
34837	143	29	see	see	VB
34837	143	30	that	that	IN
34837	143	31	it	-PRON-	PRP
34837	143	32	is	be	VBZ
34837	143	33	boiling	boil	VBG
34837	143	34	all	all	PDT
34837	143	35	the	the	DT
34837	143	36	time	time	NN
34837	143	37	,	,	,
34837	143	38	but	but	CC
34837	143	39	not	not	RB
34837	143	40	too	too	RB
34837	143	41	fast	fast	RB
34837	143	42	.	.	.
34837	144	1	Have	have	VBP
34837	144	2	ready	ready	JJ
34837	144	3	in	in	IN
34837	144	4	the	the	DT
34837	144	5	tureen	tureen	NN
34837	144	6	some	some	DT
34837	144	7	toasted	toasted	JJ
34837	144	8	bread	bread	NN
34837	144	9	,	,	,
34837	144	10	cut	cut	VBN
34837	144	11	into	into	IN
34837	144	12	small	small	JJ
34837	144	13	squares	square	NNS
34837	144	14	;	;	:
34837	144	15	pour	pour	VB
34837	144	16	the	the	DT
34837	144	17	soup	soup	NN
34837	144	18	over	over	IN
34837	144	19	the	the	DT
34837	144	20	bread	bread	NN
34837	144	21	,	,	,
34837	144	22	passing	pass	VBG
34837	144	23	it	-PRON-	PRP
34837	144	24	through	through	IN
34837	144	25	a	a	DT
34837	144	26	sieve	sieve	NN
34837	144	27	,	,	,
34837	144	28	so	so	IN
34837	144	29	as	as	IN
34837	144	30	to	to	TO
34837	144	31	strain	strain	VB
34837	144	32	it	-PRON-	PRP
34837	144	33	thoroughly	thoroughly	RB
34837	144	34	.	.	.
34837	145	1	Some	some	DT
34837	145	2	,	,	,
34837	145	3	however	however	RB
34837	145	4	,	,	,
34837	145	5	prefer	prefer	VBP
34837	145	6	serving	serve	VBG
34837	145	7	it	-PRON-	PRP
34837	145	8	up	up	RP
34837	145	9	with	with	IN
34837	145	10	all	all	PDT
34837	145	11	the	the	DT
34837	145	12	vegetables	vegetable	NNS
34837	145	13	in	in	IN
34837	145	14	it	-PRON-	PRP
34837	145	15	.	.	.
34837	146	1	The	the	DT
34837	146	2	soup	soup	NN
34837	146	3	will	will	MD
34837	146	4	be	be	VB
34837	146	5	improved	improve	VBN
34837	146	6	by	by	IN
34837	146	7	boiling	boil	VBG
34837	146	8	in	in	IN
34837	146	9	it	-PRON-	PRP
34837	146	10	the	the	DT
34837	146	11	remains	remain	NNS
34837	146	12	of	of	IN
34837	146	13	a	a	DT
34837	146	14	piece	piece	NN
34837	146	15	of	of	IN
34837	146	16	cold	cold	JJ
34837	146	17	roast	roast	NN
34837	146	18	beef	beef	NN
34837	146	19	.	.	.
34837	147	1	Soups	soup	NNS
34837	147	2	made	make	VBN
34837	147	3	of	of	IN
34837	147	4	veal	veal	NN
34837	147	5	,	,	,
34837	147	6	chickens	chicken	NNS
34837	147	7	,	,	,
34837	147	8	&	&	CC
34837	147	9	c.	c.	NNP
34837	147	10	are	be	VBP
34837	147	11	only	only	RB
34837	147	12	fit	fit	JJ
34837	147	13	for	for	IN
34837	147	14	invalids	invalid	NNS
34837	147	15	.	.	.
34837	148	1	After	after	IN
34837	148	2	you	-PRON-	PRP
34837	148	3	have	have	VBP
34837	148	4	strained	strain	VBN
34837	148	5	out	out	RP
34837	148	6	the	the	DT
34837	148	7	vegetables	vegetable	NNS
34837	148	8	,	,	,
34837	148	9	you	-PRON-	PRP
34837	148	10	may	may	MD
34837	148	11	put	put	VB
34837	148	12	into	into	IN
34837	148	13	the	the	DT
34837	148	14	soup	soup	NN
34837	148	15	some	some	DT
34837	148	16	vermicelli	vermicelli	NN
34837	148	17	(	(	-LRB-
34837	148	18	allowing	allow	VBG
34837	148	19	two	two	CD
34837	148	20	ounces	ounce	NNS
34837	148	21	to	to	IN
34837	148	22	each	each	DT
34837	148	23	quart	quart	NN
34837	148	24	)	)	-RRB-
34837	148	25	,	,	,
34837	148	26	and	and	CC
34837	148	27	then	then	RB
34837	148	28	boil	boil	VB
34837	148	29	it	-PRON-	PRP
34837	148	30	ten	ten	CD
34837	148	31	minutes	minute	NNS
34837	148	32	longer	long	RBR
34837	148	33	.	.	.
34837	149	1	CONSOMMÉ	CONSOMMÉ	NNP
34837	149	2	,	,	,
34837	149	3	OR	or	CC
34837	149	4	JELLY	JELLY	NNP
34837	149	5	SOUP	SOUP	NNP
34837	149	6	.	.	.
34837	150	1	Into	into	IN
34837	150	2	two	two	CD
34837	150	3	quarts	quart	NNS
34837	150	4	of	of	IN
34837	150	5	cold	cold	JJ
34837	150	6	water	water	NN
34837	150	7	,	,	,
34837	150	8	put	put	VBD
34837	150	9	four	four	CD
34837	150	10	pounds	pound	NNS
34837	150	11	of	of	IN
34837	150	12	the	the	DT
34837	150	13	lean	lean	NN
34837	150	14	of	of	IN
34837	150	15	the	the	DT
34837	150	16	best	good	JJS
34837	150	17	beef	beef	NN
34837	150	18	-	-	HYPH
34837	150	19	steaks	steak	NNS
34837	150	20	,	,	,
34837	150	21	and	and	CC
34837	150	22	a	a	DT
34837	150	23	large	large	JJ
34837	150	24	fowl	fowl	NN
34837	150	25	cut	cut	NN
34837	150	26	into	into	IN
34837	150	27	pieces	piece	NNS
34837	150	28	,	,	,
34837	150	29	four	four	CD
34837	150	30	large	large	JJ
34837	150	31	carrots	carrot	NNS
34837	150	32	,	,	,
34837	150	33	four	four	CD
34837	150	34	onions	onion	NNS
34837	150	35	,	,	,
34837	150	36	four	four	CD
34837	150	37	leeks	leek	NNS
34837	150	38	,	,	,
34837	150	39	a	a	DT
34837	150	40	bunch	bunch	NN
34837	150	41	of	of	IN
34837	150	42	sweet	sweet	JJ
34837	150	43	herbs	herb	NNS
34837	150	44	(	(	-LRB-
34837	150	45	parsley	parsley	NN
34837	150	46	,	,	,
34837	150	47	thyme	thyme	NNS
34837	150	48	,	,	,
34837	150	49	sweet	sweet	JJ
34837	150	50	marjoram	marjoram	NNP
34837	150	51	,	,	,
34837	150	52	sweet	sweet	JJ
34837	150	53	basil	basil	NN
34837	150	54	,	,	,
34837	150	55	and	and	CC
34837	150	56	chives	chive	NNS
34837	150	57	)	)	-RRB-
34837	150	58	,	,	,
34837	150	59	tied	tie	VBN
34837	150	60	up	up	RP
34837	150	61	with	with	IN
34837	150	62	a	a	DT
34837	150	63	laurel	laurel	JJ
34837	150	64	-	-	HYPH
34837	150	65	leaf	leaf	NN
34837	150	66	,	,	,
34837	150	67	or	or	CC
34837	150	68	two	two	CD
34837	150	69	peach	peach	NN
34837	150	70	-	-	HYPH
34837	150	71	leaves	leave	NNS
34837	150	72	,	,	,
34837	150	73	and	and	CC
34837	150	74	four	four	CD
34837	150	75	cloves	clove	NNS
34837	150	76	;	;	:
34837	150	77	add	add	VB
34837	150	78	a	a	DT
34837	150	79	little	little	JJ
34837	150	80	salt	salt	NN
34837	150	81	and	and	CC
34837	150	82	pepper	pepper	NN
34837	150	83	.	.	.
34837	151	1	Boil	boil	VB
34837	151	2	it	-PRON-	PRP
34837	151	3	gently	gently	RB
34837	151	4	for	for	IN
34837	151	5	eight	eight	CD
34837	151	6	hours	hour	NNS
34837	151	7	,	,	,
34837	151	8	skimming	skim	VBG
34837	151	9	it	-PRON-	PRP
34837	151	10	well	well	RB
34837	151	11	;	;	:
34837	151	12	then	then	RB
34837	151	13	strain	strain	VB
34837	151	14	it	-PRON-	PRP
34837	151	15	.	.	.
34837	152	1	PEASE	PEASE	NNP
34837	152	2	SOUP	SOUP	NNP
34837	152	3	.	.	.
34837	153	1	Take	take	VB
34837	153	2	two	two	CD
34837	153	3	quarts	quart	NNS
34837	153	4	of	of	IN
34837	153	5	dried	dry	VBN
34837	153	6	split	split	NN
34837	153	7	peas	pea	NNS
34837	153	8	,	,	,
34837	153	9	the	the	DT
34837	153	10	evening	evening	NN
34837	153	11	before	before	IN
34837	153	12	you	-PRON-	PRP
34837	153	13	intend	intend	VBP
34837	153	14	making	make	VBG
34837	153	15	the	the	DT
34837	153	16	soup	soup	NN
34837	153	17	,	,	,
34837	153	18	and	and	CC
34837	153	19	putting	put	VBG
34837	153	20	them	-PRON-	PRP
34837	153	21	into	into	IN
34837	153	22	lukewarm	lukewarm	JJ
34837	153	23	water	water	NN
34837	153	24	,	,	,
34837	153	25	let	let	VB
34837	153	26	them	-PRON-	PRP
34837	153	27	soak	soak	VB
34837	153	28	all	all	DT
34837	153	29	night	night	NN
34837	153	30	.	.	.
34837	154	1	In	in	IN
34837	154	2	the	the	DT
34837	154	3	morning	morning	NN
34837	154	4	,	,	,
34837	154	5	put	put	VBD
34837	154	6	the	the	DT
34837	154	7	peas	pea	NNS
34837	154	8	into	into	IN
34837	154	9	a	a	DT
34837	154	10	pan	pan	NN
34837	154	11	or	or	CC
34837	154	12	pot	pot	NN
34837	154	13	with	with	IN
34837	154	14	three	three	CD
34837	154	15	quarts	quart	NNS
34837	154	16	of	of	IN
34837	154	17	cold	cold	JJ
34837	154	18	water	water	NN
34837	154	19	,	,	,
34837	154	20	a	a	DT
34837	154	21	pound	pound	NN
34837	154	22	of	of	IN
34837	154	23	bacon	bacon	NN
34837	154	24	,	,	,
34837	154	25	and	and	CC
34837	154	26	a	a	DT
34837	154	27	pound	pound	NN
34837	154	28	of	of	IN
34837	154	29	the	the	DT
34837	154	30	lean	lean	NN
34837	154	31	of	of	IN
34837	154	32	fresh	fresh	JJ
34837	154	33	beef	beef	NN
34837	154	34	.	.	.
34837	155	1	Cut	cut	VB
34837	155	2	up	up	RP
34837	155	3	two	two	CD
34837	155	4	carrots	carrot	NNS
34837	155	5	,	,	,
34837	155	6	two	two	CD
34837	155	7	onions	onion	NNS
34837	155	8	,	,	,
34837	155	9	and	and	CC
34837	155	10	two	two	CD
34837	155	11	heads	head	NNS
34837	155	12	of	of	IN
34837	155	13	celery	celery	NN
34837	155	14	,	,	,
34837	155	15	and	and	CC
34837	155	16	put	put	VBD
34837	155	17	them	-PRON-	PRP
34837	155	18	into	into	IN
34837	155	19	the	the	DT
34837	155	20	soup	soup	NN
34837	155	21	,	,	,
34837	155	22	with	with	IN
34837	155	23	a	a	DT
34837	155	24	bunch	bunch	NN
34837	155	25	of	of	IN
34837	155	26	sweet	sweet	JJ
34837	155	27	herbs	herb	NNS
34837	155	28	,	,	,
34837	155	29	and	and	CC
34837	155	30	three	three	CD
34837	155	31	or	or	CC
34837	155	32	four	four	CD
34837	155	33	cloves	clove	NNS
34837	155	34	.	.	.
34837	156	1	Boil	boil	VB
34837	156	2	it	-PRON-	PRP
34837	156	3	slowly	slowly	RB
34837	156	4	five	five	CD
34837	156	5	or	or	CC
34837	156	6	six	six	CD
34837	156	7	hours	hour	NNS
34837	156	8	,	,	,
34837	156	9	till	till	IN
34837	156	10	the	the	DT
34837	156	11	peas	pea	NNS
34837	156	12	can	can	MD
34837	156	13	no	no	RB
34837	156	14	longer	longer	RB
34837	156	15	be	be	VB
34837	156	16	distinguished	distinguish	VBN
34837	156	17	,	,	,
34837	156	18	having	have	VBG
34837	156	19	lost	lose	VBN
34837	156	20	all	all	DT
34837	156	21	shape	shape	NN
34837	156	22	and	and	CC
34837	156	23	form	form	NN
34837	156	24	;	;	:
34837	156	25	then	then	RB
34837	156	26	strain	strain	VB
34837	156	27	it	-PRON-	PRP
34837	156	28	,	,	,
34837	156	29	and	and	CC
34837	156	30	serve	serve	VB
34837	156	31	it	-PRON-	PRP
34837	156	32	up	up	RP
34837	156	33	.	.	.
34837	157	1	MACCARONI	MACCARONI	NNP
34837	157	2	SOUP	SOUP	NNP
34837	157	3	.	.	.
34837	158	1	First	first	RB
34837	158	2	make	make	VB
34837	158	3	some	some	DT
34837	158	4	good	good	JJ
34837	158	5	beef	beef	NN
34837	158	6	soup	soup	NN
34837	158	7	(	(	-LRB-
34837	158	8	without	without	IN
34837	158	9	any	any	DT
34837	158	10	vegetables	vegetable	NNS
34837	158	11	)	)	-RRB-
34837	158	12	,	,	,
34837	158	13	and	and	CC
34837	158	14	when	when	WRB
34837	158	15	it	-PRON-	PRP
34837	158	16	is	be	VBZ
34837	158	17	sufficiently	sufficiently	RB
34837	158	18	boiled	boil	VBN
34837	158	19	,	,	,
34837	158	20	strain	strain	VB
34837	158	21	it	-PRON-	PRP
34837	158	22	through	through	IN
34837	158	23	a	a	DT
34837	158	24	sieve	sieve	NN
34837	158	25	.	.	.
34837	159	1	Take	take	VB
34837	159	2	some	some	DT
34837	159	3	maccaroni	maccaroni	NN
34837	159	4	,	,	,
34837	159	5	in	in	IN
34837	159	6	the	the	DT
34837	159	7	proportion	proportion	NN
34837	159	8	of	of	IN
34837	159	9	half	half	PDT
34837	159	10	a	a	DT
34837	159	11	pound	pound	NN
34837	159	12	to	to	IN
34837	159	13	two	two	CD
34837	159	14	quarts	quart	NNS
34837	159	15	of	of	IN
34837	159	16	soup	soup	NN
34837	159	17	.	.	.
34837	160	1	Boil	boil	VB
34837	160	2	it	-PRON-	PRP
34837	160	3	in	in	IN
34837	160	4	water	water	NN
34837	160	5	until	until	IN
34837	160	6	it	-PRON-	PRP
34837	160	7	is	be	VBZ
34837	160	8	tender	tender	JJ
34837	160	9	,	,	,
34837	160	10	adding	add	VBG
34837	160	11	to	to	IN
34837	160	12	it	-PRON-	PRP
34837	160	13	a	a	DT
34837	160	14	little	little	JJ
34837	160	15	butter	butter	NN
34837	160	16	.	.	.
34837	161	1	Then	then	RB
34837	161	2	lay	lay	VB
34837	161	3	it	-PRON-	PRP
34837	161	4	on	on	IN
34837	161	5	a	a	DT
34837	161	6	sieve	sieve	NN
34837	161	7	to	to	TO
34837	161	8	drain	drain	VB
34837	161	9	,	,	,
34837	161	10	and	and	CC
34837	161	11	cut	cut	VBD
34837	161	12	it	-PRON-	PRP
34837	161	13	into	into	IN
34837	161	14	small	small	JJ
34837	161	15	pieces	piece	NNS
34837	161	16	.	.	.
34837	162	1	Throw	throw	VB
34837	162	2	it	-PRON-	PRP
34837	162	3	into	into	IN
34837	162	4	the	the	DT
34837	162	5	soup	soup	NN
34837	162	6	,	,	,
34837	162	7	and	and	CC
34837	162	8	boil	boil	VB
34837	162	9	all	all	DT
34837	162	10	together	together	RB
34837	162	11	ten	ten	CD
34837	162	12	minutes	minute	NNS
34837	162	13	or	or	CC
34837	162	14	more	more	JJR
34837	162	15	.	.	.
34837	163	1	Grate	grate	VB
34837	163	2	some	some	DT
34837	163	3	rich	rich	JJ
34837	163	4	cheese	cheese	NN
34837	163	5	over	over	IN
34837	163	6	it	-PRON-	PRP
34837	163	7	before	before	IN
34837	163	8	you	-PRON-	PRP
34837	163	9	send	send	VBP
34837	163	10	it	-PRON-	PRP
34837	163	11	to	to	IN
34837	163	12	table	table	NN
34837	163	13	.	.	.
34837	164	1	CHESTNUT	CHESTNUT	NNP
34837	164	2	SOUP	SOUP	NNP
34837	164	3	.	.	.
34837	165	1	Having	have	VBG
34837	165	2	made	make	VBN
34837	165	3	some	some	DT
34837	165	4	beef	beef	NN
34837	165	5	soup	soup	NN
34837	165	6	without	without	IN
34837	165	7	vegetables	vegetable	NNS
34837	165	8	,	,	,
34837	165	9	strain	strain	VB
34837	165	10	it	-PRON-	PRP
34837	165	11	,	,	,
34837	165	12	and	and	CC
34837	165	13	put	put	VBD
34837	165	14	in	in	RP
34837	165	15	a	a	DT
34837	165	16	pint	pint	NN
34837	165	17	of	of	IN
34837	165	18	peeled	peel	VBN
34837	165	19	chestnuts	chestnut	NNS
34837	165	20	for	for	IN
34837	165	21	each	each	DT
34837	165	22	quart	quart	NN
34837	165	23	of	of	IN
34837	165	24	soup	soup	NN
34837	165	25	.	.	.
34837	166	1	Boil	boil	VB
34837	166	2	it	-PRON-	PRP
34837	166	3	again	again	RB
34837	166	4	till	till	IN
34837	166	5	the	the	DT
34837	166	6	chestnuts	chestnut	NNS
34837	166	7	have	have	VBP
34837	166	8	gone	go	VBN
34837	166	9	all	all	RB
34837	166	10	to	to	IN
34837	166	11	pieces	piece	NNS
34837	166	12	,	,	,
34837	166	13	and	and	CC
34837	166	14	have	have	VBP
34837	166	15	become	become	VBN
34837	166	16	a	a	DT
34837	166	17	part	part	NN
34837	166	18	of	of	IN
34837	166	19	the	the	DT
34837	166	20	liquid	liquid	NN
34837	166	21	.	.	.
34837	167	1	A	a	DT
34837	167	2	still	still	RB
34837	167	3	better	well	JJR
34837	167	4	way	way	NN
34837	167	5	is	be	VBZ
34837	167	6	,	,	,
34837	167	7	to	to	TO
34837	167	8	roast	roast	VB
34837	167	9	or	or	CC
34837	167	10	bake	bake	VB
34837	167	11	the	the	DT
34837	167	12	chestnuts	chestnut	NNS
34837	167	13	first	first	RB
34837	167	14	,	,	,
34837	167	15	(	(	-LRB-
34837	167	16	having	have	VBG
34837	167	17	cut	cut	VBN
34837	167	18	a	a	DT
34837	167	19	slit	slit	NN
34837	167	20	in	in	IN
34837	167	21	the	the	DT
34837	167	22	shell	shell	NN
34837	167	23	of	of	IN
34837	167	24	each	each	DT
34837	167	25	,	,	,
34837	167	26	)	)	-RRB-
34837	167	27	then	then	RB
34837	167	28	peel	peel	VB
34837	167	29	them	-PRON-	PRP
34837	167	30	,	,	,
34837	167	31	and	and	CC
34837	167	32	throw	throw	VB
34837	167	33	them	-PRON-	PRP
34837	167	34	into	into	IN
34837	167	35	the	the	DT
34837	167	36	soup	soup	NN
34837	167	37	ten	ten	CD
34837	167	38	minutes	minute	NNS
34837	167	39	before	before	IN
34837	167	40	you	-PRON-	PRP
34837	167	41	take	take	VBP
34837	167	42	it	-PRON-	PRP
34837	167	43	from	from	IN
34837	167	44	the	the	DT
34837	167	45	fire	fire	NN
34837	167	46	.	.	.
34837	168	1	ALMOND	ALMOND	NNP
34837	168	2	SOUP	SOUP	NNP
34837	168	3	.	.	.
34837	169	1	Take	take	VB
34837	169	2	half	half	PDT
34837	169	3	a	a	DT
34837	169	4	pound	pound	NN
34837	169	5	of	of	IN
34837	169	6	shelled	shell	VBN
34837	169	7	sweet	sweet	JJ
34837	169	8	almonds	almond	NNS
34837	169	9	,	,	,
34837	169	10	and	and	CC
34837	169	11	two	two	CD
34837	169	12	ounces	ounce	NNS
34837	169	13	of	of	IN
34837	169	14	shelled	shell	VBN
34837	169	15	bitter	bitter	JJ
34837	169	16	almonds	almond	NNS
34837	169	17	,	,	,
34837	169	18	or	or	CC
34837	169	19	peach	peach	NN
34837	169	20	-	-	HYPH
34837	169	21	kernels	kernel	NNS
34837	169	22	.	.	.
34837	170	1	Scald	scald	VB
34837	170	2	them	-PRON-	PRP
34837	170	3	,	,	,
34837	170	4	to	to	TO
34837	170	5	make	make	VB
34837	170	6	the	the	DT
34837	170	7	skins	skin	NNS
34837	170	8	peel	peel	VB
34837	170	9	off	off	RP
34837	170	10	easily	easily	RB
34837	170	11	,	,	,
34837	170	12	and	and	CC
34837	170	13	when	when	WRB
34837	170	14	they	-PRON-	PRP
34837	170	15	are	be	VBP
34837	170	16	blanched	blanch	VBN
34837	170	17	,	,	,
34837	170	18	throw	throw	VB
34837	170	19	them	-PRON-	PRP
34837	170	20	into	into	IN
34837	170	21	cold	cold	JJ
34837	170	22	water	water	NN
34837	170	23	.	.	.
34837	171	1	Then	then	RB
34837	171	2	drain	drain	VB
34837	171	3	and	and	CC
34837	171	4	wipe	wipe	VB
34837	171	5	them	-PRON-	PRP
34837	171	6	dry	dry	JJ
34837	171	7	.	.	.
34837	172	1	Beat	beat	VB
34837	172	2	them	-PRON-	PRP
34837	172	3	(	(	-LRB-
34837	172	4	a	a	DT
34837	172	5	few	few	JJ
34837	172	6	at	at	IN
34837	172	7	a	a	DT
34837	172	8	time	time	NN
34837	172	9	)	)	-RRB-
34837	172	10	in	in	IN
34837	172	11	a	a	DT
34837	172	12	marble	marble	NN
34837	172	13	mortar	mortar	NN
34837	172	14	,	,	,
34837	172	15	adding	add	VBG
34837	172	16	as	as	IN
34837	172	17	you	-PRON-	PRP
34837	172	18	beat	beat	VBD
34837	172	19	them	-PRON-	PRP
34837	172	20	,	,	,
34837	172	21	a	a	DT
34837	172	22	little	little	JJ
34837	172	23	milk	milk	NN
34837	172	24	and	and	CC
34837	172	25	a	a	DT
34837	172	26	little	little	JJ
34837	172	27	grated	grate	VBN
34837	172	28	lemon	lemon	NN
34837	172	29	-	-	HYPH
34837	172	30	peel	peel	NN
34837	172	31	.	.	.
34837	173	1	Have	have	VBP
34837	173	2	ready	ready	JJ
34837	173	3	two	two	CD
34837	173	4	quarts	quart	NNS
34837	173	5	of	of	IN
34837	173	6	rich	rich	JJ
34837	173	7	milk	milk	NN
34837	173	8	,	,	,
34837	173	9	boiled	boil	VBN
34837	173	10	with	with	IN
34837	173	11	two	two	CD
34837	173	12	sticks	stick	NNS
34837	173	13	of	of	IN
34837	173	14	cinnamon	cinnamon	NN
34837	173	15	and	and	CC
34837	173	16	a	a	DT
34837	173	17	quarter	quarter	NN
34837	173	18	of	of	IN
34837	173	19	a	a	DT
34837	173	20	pound	pound	NN
34837	173	21	of	of	IN
34837	173	22	sugar	sugar	NN
34837	173	23	.	.	.
34837	174	1	Stir	stir	VB
34837	174	2	the	the	DT
34837	174	3	almonds	almond	NNS
34837	174	4	gradually	gradually	RB
34837	174	5	into	into	IN
34837	174	6	the	the	DT
34837	174	7	milk	milk	NN
34837	174	8	,	,	,
34837	174	9	and	and	CC
34837	174	10	let	let	VB
34837	174	11	them	-PRON-	PRP
34837	174	12	have	have	VB
34837	174	13	one	one	CD
34837	174	14	boil	boil	VB
34837	174	15	up	up	RP
34837	174	16	.	.	.
34837	175	1	Prepare	prepare	VB
34837	175	2	some	some	DT
34837	175	3	slices	slice	NNS
34837	175	4	of	of	IN
34837	175	5	toasted	toast	VBN
34837	175	6	bread	bread	NN
34837	175	7	,	,	,
34837	175	8	take	take	VB
34837	175	9	out	out	RP
34837	175	10	a	a	DT
34837	175	11	little	little	JJ
34837	175	12	of	of	IN
34837	175	13	the	the	DT
34837	175	14	soup	soup	NN
34837	175	15	and	and	CC
34837	175	16	soak	soak	VB
34837	175	17	them	-PRON-	PRP
34837	175	18	in	in	IN
34837	175	19	it	-PRON-	PRP
34837	175	20	.	.	.
34837	176	1	Then	then	RB
34837	176	2	lay	lay	VB
34837	176	3	them	-PRON-	PRP
34837	176	4	in	in	IN
34837	176	5	the	the	DT
34837	176	6	bottom	bottom	NN
34837	176	7	of	of	IN
34837	176	8	a	a	DT
34837	176	9	tureen	tureen	NN
34837	176	10	,	,	,
34837	176	11	and	and	CC
34837	176	12	pour	pour	VB
34837	176	13	the	the	DT
34837	176	14	soup	soup	NN
34837	176	15	over	over	IN
34837	176	16	them	-PRON-	PRP
34837	176	17	.	.	.
34837	177	1	Grate	grate	VB
34837	177	2	on	on	IN
34837	177	3	some	some	DT
34837	177	4	nutmeg	nutmeg	NN
34837	177	5	.	.	.
34837	178	1	LOBSTER	LOBSTER	NNP
34837	178	2	SOUP	SOUP	NNP
34837	178	3	.	.	.
34837	179	1	Having	have	VBG
34837	179	2	boiled	boil	VBN
34837	179	3	a	a	DT
34837	179	4	large	large	JJ
34837	179	5	lobster	lobster	NN
34837	179	6	,	,	,
34837	179	7	extract	extract	VB
34837	179	8	all	all	PDT
34837	179	9	the	the	DT
34837	179	10	meat	meat	NN
34837	179	11	from	from	IN
34837	179	12	the	the	DT
34837	179	13	shell	shell	NN
34837	179	14	.	.	.
34837	180	1	Fry	fry	CD
34837	180	2	in	in	IN
34837	180	3	butter	butter	NN
34837	180	4	some	some	DT
34837	180	5	thin	thin	JJ
34837	180	6	slices	slice	NNS
34837	180	7	of	of	IN
34837	180	8	bread	bread	NN
34837	180	9	,	,	,
34837	180	10	put	put	VBD
34837	180	11	them	-PRON-	PRP
34837	180	12	into	into	IN
34837	180	13	a	a	DT
34837	180	14	marble	marble	NN
34837	180	15	mortar	mortar	NN
34837	180	16	,	,	,
34837	180	17	one	one	CD
34837	180	18	at	at	IN
34837	180	19	a	a	DT
34837	180	20	time	time	NN
34837	180	21	,	,	,
34837	180	22	alternately	alternately	RB
34837	180	23	with	with	IN
34837	180	24	some	some	DT
34837	180	25	of	of	IN
34837	180	26	the	the	DT
34837	180	27	meat	meat	NN
34837	180	28	of	of	IN
34837	180	29	the	the	DT
34837	180	30	lobster	lobster	NN
34837	180	31	,	,	,
34837	180	32	and	and	CC
34837	180	33	pound	pound	VB
34837	180	34	the	the	DT
34837	180	35	whole	whole	NN
34837	180	36	to	to	IN
34837	180	37	a	a	DT
34837	180	38	paste	paste	NN
34837	180	39	till	till	IN
34837	180	40	it	-PRON-	PRP
34837	180	41	is	be	VBZ
34837	180	42	all	all	RB
34837	180	43	done	do	VBN
34837	180	44	.	.	.
34837	181	1	Then	then	RB
34837	181	2	melt	melt	VB
34837	181	3	some	some	DT
34837	181	4	butter	butter	NN
34837	181	5	in	in	IN
34837	181	6	a	a	DT
34837	181	7	stew	stew	NN
34837	181	8	-	-	HYPH
34837	181	9	pan	pan	NN
34837	181	10	,	,	,
34837	181	11	and	and	CC
34837	181	12	put	put	VBD
34837	181	13	in	in	IN
34837	181	14	the	the	DT
34837	181	15	mixed	mixed	JJ
34837	181	16	bread	bread	NN
34837	181	17	and	and	CC
34837	181	18	lobster	lobster	NN
34837	181	19	.	.	.
34837	182	1	Add	add	VB
34837	182	2	a	a	DT
34837	182	3	quart	quart	NN
34837	182	4	of	of	IN
34837	182	5	boiling	boil	VBG
34837	182	6	milk	milk	NN
34837	182	7	,	,	,
34837	182	8	with	with	IN
34837	182	9	salt	salt	NN
34837	182	10	,	,	,
34837	182	11	mace	mace	NN
34837	182	12	,	,	,
34837	182	13	and	and	CC
34837	182	14	nutmeg	nutmeg	NN
34837	182	15	to	to	IN
34837	182	16	your	-PRON-	PRP$
34837	182	17	taste	taste	NN
34837	182	18	.	.	.
34837	183	1	Let	let	VB
34837	183	2	the	the	DT
34837	183	3	whole	whole	JJ
34837	183	4	stew	stew	NN
34837	183	5	gently	gently	RB
34837	183	6	for	for	IN
34837	183	7	half	half	PDT
34837	183	8	an	an	DT
34837	183	9	hour	hour	NN
34837	183	10	.	.	.
34837	184	1	OYSTER	OYSTER	NNP
34837	184	2	SOUP	SOUP	NNP
34837	184	3	.	.	.
34837	185	1	Take	take	VB
34837	185	2	two	two	CD
34837	185	3	quarts	quart	NNS
34837	185	4	of	of	IN
34837	185	5	oysters	oyster	NNS
34837	185	6	;	;	:
34837	185	7	drain	drain	VB
34837	185	8	them	-PRON-	PRP
34837	185	9	,	,	,
34837	185	10	and	and	CC
34837	185	11	cut	cut	VBD
34837	185	12	out	out	RP
34837	185	13	the	the	DT
34837	185	14	hard	hard	JJ
34837	185	15	part	part	NN
34837	185	16	.	.	.
34837	186	1	Have	have	VBP
34837	186	2	ready	ready	JJ
34837	186	3	a	a	DT
34837	186	4	dozen	dozen	NN
34837	186	5	eggs	egg	NNS
34837	186	6	,	,	,
34837	186	7	boiled	boil	VBN
34837	186	8	hard	hard	RB
34837	186	9	;	;	:
34837	186	10	cut	cut	VB
34837	186	11	them	-PRON-	PRP
34837	186	12	in	in	IN
34837	186	13	pieces	piece	NNS
34837	186	14	,	,	,
34837	186	15	and	and	CC
34837	186	16	pound	pound	VB
34837	186	17	them	-PRON-	PRP
34837	186	18	in	in	IN
34837	186	19	a	a	DT
34837	186	20	mortar	mortar	NN
34837	186	21	alternately	alternately	RB
34837	186	22	with	with	IN
34837	186	23	the	the	DT
34837	186	24	oysters	oyster	NNS
34837	186	25	.	.	.
34837	187	1	Boil	boil	VB
34837	187	2	the	the	DT
34837	187	3	liquor	liquor	NN
34837	187	4	of	of	IN
34837	187	5	the	the	DT
34837	187	6	oysters	oyster	NNS
34837	187	7	with	with	IN
34837	187	8	a	a	DT
34837	187	9	head	head	NN
34837	187	10	of	of	IN
34837	187	11	celery	celery	NN
34837	187	12	cut	cut	NN
34837	187	13	small	small	JJ
34837	187	14	,	,	,
34837	187	15	two	two	CD
34837	187	16	grated	grate	VBN
34837	187	17	nutmegs	nutmeg	NNS
34837	187	18	,	,	,
34837	187	19	a	a	DT
34837	187	20	tea	tea	NN
34837	187	21	-	-	HYPH
34837	187	22	spoonful	spoonful	JJ
34837	187	23	of	of	IN
34837	187	24	mace	mace	NN
34837	187	25	,	,	,
34837	187	26	and	and	CC
34837	187	27	a	a	DT
34837	187	28	tea	tea	NN
34837	187	29	-	-	HYPH
34837	187	30	spoonful	spoonful	JJ
34837	187	31	of	of	IN
34837	187	32	cloves	clove	NNS
34837	187	33	,	,	,
34837	187	34	with	with	IN
34837	187	35	two	two	CD
34837	187	36	tea	tea	NN
34837	187	37	-	-	HYPH
34837	187	38	spoonfuls	spoonful	NNS
34837	187	39	of	of	IN
34837	187	40	salt	salt	NN
34837	187	41	,	,	,
34837	187	42	and	and	CC
34837	187	43	a	a	DT
34837	187	44	tea	tea	NN
34837	187	45	-	-	HYPH
34837	187	46	spoonful	spoonful	JJ
34837	187	47	of	of	IN
34837	187	48	whole	whole	JJ
34837	187	49	pepper	pepper	NN
34837	187	50	.	.	.
34837	188	1	When	when	WRB
34837	188	2	the	the	DT
34837	188	3	liquor	liquor	NN
34837	188	4	has	have	VBZ
34837	188	5	boiled	boil	VBN
34837	188	6	,	,	,
34837	188	7	stir	stir	VB
34837	188	8	in	in	IN
34837	188	9	the	the	DT
34837	188	10	pounded	pound	VBN
34837	188	11	eggs	egg	NNS
34837	188	12	and	and	CC
34837	188	13	oysters	oyster	NNS
34837	188	14	,	,	,
34837	188	15	a	a	DT
34837	188	16	little	little	JJ
34837	188	17	at	at	IN
34837	188	18	a	a	DT
34837	188	19	time	time	NN
34837	188	20	.	.	.
34837	189	1	Give	give	VB
34837	189	2	it	-PRON-	PRP
34837	189	3	one	one	CD
34837	189	4	more	more	JJR
34837	189	5	boil	boil	NN
34837	189	6	,	,	,
34837	189	7	and	and	CC
34837	189	8	then	then	RB
34837	189	9	serve	serve	VB
34837	189	10	it	-PRON-	PRP
34837	189	11	up	up	RP
34837	189	12	.	.	.
34837	190	1	Salt	salt	NN
34837	190	2	oysters	oyster	NNS
34837	190	3	will	will	MD
34837	190	4	not	not	RB
34837	190	5	do	do	VB
34837	190	6	for	for	IN
34837	190	7	soup	soup	NN
34837	190	8	.	.	.
34837	191	1	GREEN	GREEN	NNP
34837	191	2	PEAS	PEAS	NNP
34837	191	3	SOUP	soup	NN
34837	191	4	.	.	.
34837	192	1	Make	make	VB
34837	192	2	a	a	DT
34837	192	3	good	good	JJ
34837	192	4	beef	beef	NN
34837	192	5	soup	soup	NN
34837	192	6	,	,	,
34837	192	7	with	with	IN
34837	192	8	the	the	DT
34837	192	9	proportion	proportion	NN
34837	192	10	of	of	IN
34837	192	11	four	four	CD
34837	192	12	pounds	pound	NNS
34837	192	13	of	of	IN
34837	192	14	lean	lean	JJ
34837	192	15	beef	beef	NN
34837	192	16	to	to	IN
34837	192	17	a	a	DT
34837	192	18	gallon	gallon	NN
34837	192	19	of	of	IN
34837	192	20	water	water	NN
34837	192	21	.	.	.
34837	193	1	Boil	Boil	NNP
34837	193	2	it	-PRON-	PRP
34837	193	3	slowly	slowly	RB
34837	193	4	,	,	,
34837	193	5	and	and	CC
34837	193	6	skim	skim	VB
34837	193	7	it	-PRON-	PRP
34837	193	8	well	well	RB
34837	193	9	.	.	.
34837	194	1	In	in	IN
34837	194	2	another	another	DT
34837	194	3	pot	pot	NN
34837	194	4	boil	boil	NN
34837	194	5	two	two	CD
34837	194	6	quarts	quart	NNS
34837	194	7	of	of	IN
34837	194	8	green	green	JJ
34837	194	9	peas	pea	NNS
34837	194	10	,	,	,
34837	194	11	with	with	IN
34837	194	12	a	a	DT
34837	194	13	large	large	JJ
34837	194	14	bunch	bunch	NN
34837	194	15	of	of	IN
34837	194	16	mint	mint	NN
34837	194	17	,	,	,
34837	194	18	a	a	DT
34837	194	19	little	little	JJ
34837	194	20	salt	salt	NN
34837	194	21	,	,	,
34837	194	22	and	and	CC
34837	194	23	three	three	CD
34837	194	24	or	or	CC
34837	194	25	four	four	CD
34837	194	26	lumps	lump	NNS
34837	194	27	of	of	IN
34837	194	28	loaf	loaf	NN
34837	194	29	sugar	sugar	NN
34837	194	30	.	.	.
34837	195	1	When	when	WRB
34837	195	2	they	-PRON-	PRP
34837	195	3	are	be	VBP
34837	195	4	quite	quite	RB
34837	195	5	soft	soft	JJ
34837	195	6	,	,	,
34837	195	7	take	take	VB
34837	195	8	them	-PRON-	PRP
34837	195	9	out	out	RP
34837	195	10	,	,	,
34837	195	11	strain	strain	VB
34837	195	12	them	-PRON-	PRP
34837	195	13	from	from	IN
34837	195	14	the	the	DT
34837	195	15	water	water	NN
34837	195	16	,	,	,
34837	195	17	and	and	CC
34837	195	18	mash	mash	VB
34837	195	19	them	-PRON-	PRP
34837	195	20	in	in	IN
34837	195	21	a	a	DT
34837	195	22	cullender	cullender	NN
34837	195	23	till	till	IN
34837	195	24	all	all	PDT
34837	195	25	the	the	DT
34837	195	26	pulp	pulp	NN
34837	195	27	drips	drip	VBZ
34837	195	28	through	through	RB
34837	195	29	.	.	.
34837	196	1	Then	then	RB
34837	196	2	stir	stir	VB
34837	196	3	it	-PRON-	PRP
34837	196	4	into	into	IN
34837	196	5	the	the	DT
34837	196	6	soup	soup	NN
34837	196	7	after	after	IN
34837	196	8	you	-PRON-	PRP
34837	196	9	have	have	VBP
34837	196	10	taken	take	VBN
34837	196	11	it	-PRON-	PRP
34837	196	12	up	up	RP
34837	196	13	and	and	CC
34837	196	14	strained	strain	VBD
34837	196	15	it	-PRON-	PRP
34837	196	16	.	.	.
34837	197	1	Prepare	prepare	VB
34837	197	2	some	some	DT
34837	197	3	toasted	toasted	JJ
34837	197	4	bread	bread	NN
34837	197	5	cut	cut	VBN
34837	197	6	into	into	IN
34837	197	7	small	small	JJ
34837	197	8	squares	square	NNS
34837	197	9	,	,	,
34837	197	10	lay	lie	VBD
34837	197	11	it	-PRON-	PRP
34837	197	12	in	in	IN
34837	197	13	a	a	DT
34837	197	14	tureen	tureen	NN
34837	197	15	,	,	,
34837	197	16	and	and	CC
34837	197	17	pour	pour	VB
34837	197	18	the	the	DT
34837	197	19	soup	soup	NN
34837	197	20	over	over	IN
34837	197	21	it	-PRON-	PRP
34837	197	22	.	.	.
34837	198	1	When	when	WRB
34837	198	2	you	-PRON-	PRP
34837	198	3	toast	toast	VBP
34837	198	4	bread	bread	NN
34837	198	5	for	for	IN
34837	198	6	soups	soup	NNS
34837	198	7	,	,	,
34837	198	8	stews	stew	NNS
34837	198	9	,	,	,
34837	198	10	&	&	CC
34837	198	11	c.	c.	NNP
34837	198	12	always	always	RB
34837	198	13	cut	cut	VBD
34837	198	14	off	off	RP
34837	198	15	the	the	DT
34837	198	16	crust	crust	NN
34837	198	17	.	.	.
34837	199	1	GRAVIES	GRAVIES	NNP
34837	199	2	,	,	,
34837	199	3	OR	or	CC
34837	199	4	ESSENCES	ESSENCES	NNP
34837	199	5	.	.	.
34837	200	1	BROWN	BROWN	NNP
34837	200	2	GRAVY	GRAVY	NNS
34837	200	3	.	.	.
34837	201	1	(	(	-LRB-
34837	201	2	JUS	JUS	NNP
34837	201	3	.	.	.
34837	201	4	)	)	-RRB-
34837	202	1	Put	put	VB
34837	202	2	into	into	IN
34837	202	3	a	a	DT
34837	202	4	sauce	sauce	NN
34837	202	5	-	-	HYPH
34837	202	6	pan	pan	NN
34837	202	7	,	,	,
34837	202	8	or	or	CC
34837	202	9	skillet	skillet	JJ
34837	202	10	,	,	,
34837	202	11	five	five	CD
34837	202	12	or	or	CC
34837	202	13	six	six	CD
34837	202	14	onions	onion	NNS
34837	202	15	,	,	,
34837	202	16	and	and	CC
34837	202	17	as	as	IN
34837	202	18	many	many	JJ
34837	202	19	carrots	carrot	NNS
34837	202	20	cut	cut	VBD
34837	202	21	into	into	IN
34837	202	22	small	small	JJ
34837	202	23	pieces	piece	NNS
34837	202	24	,	,	,
34837	202	25	with	with	IN
34837	202	26	about	about	RB
34837	202	27	two	two	CD
34837	202	28	pounds	pound	NNS
34837	202	29	of	of	IN
34837	202	30	scraps	scrap	NNS
34837	202	31	of	of	IN
34837	202	32	beef	beef	NN
34837	202	33	,	,	,
34837	202	34	in	in	IN
34837	202	35	which	which	WDT
34837	202	36	there	there	EX
34837	202	37	must	must	MD
34837	202	38	be	be	VB
34837	202	39	none	none	NN
34837	202	40	of	of	IN
34837	202	41	the	the	DT
34837	202	42	fat	fat	NN
34837	202	43	.	.	.
34837	203	1	Pour	pour	VB
34837	203	2	over	over	IN
34837	203	3	them	-PRON-	PRP
34837	203	4	a	a	DT
34837	203	5	pint	pint	NN
34837	203	6	of	of	IN
34837	203	7	water	water	NN
34837	203	8	.	.	.
34837	204	1	Cover	cover	VB
34837	204	2	the	the	DT
34837	204	3	pan	pan	NN
34837	204	4	,	,	,
34837	204	5	and	and	CC
34837	204	6	begin	begin	VB
34837	204	7	with	with	IN
34837	204	8	a	a	DT
34837	204	9	brisk	brisk	JJ
34837	204	10	fire	fire	NN
34837	204	11	.	.	.
34837	205	1	When	when	WRB
34837	205	2	the	the	DT
34837	205	3	gravy	gravy	NN
34837	205	4	has	have	VBZ
34837	205	5	become	become	VBN
34837	205	6	brown	brown	JJ
34837	205	7	,	,	,
34837	205	8	add	add	VB
34837	205	9	a	a	DT
34837	205	10	little	little	JJ
34837	205	11	boiling	boiling	NN
34837	205	12	water	water	NN
34837	205	13	(	(	-LRB-
34837	205	14	or	or	CC
34837	205	15	broth	broth	NN
34837	205	16	if	if	IN
34837	205	17	you	-PRON-	PRP
34837	205	18	have	have	VBP
34837	205	19	it	-PRON-	PRP
34837	205	20	)	)	-RRB-
34837	205	21	,	,	,
34837	205	22	with	with	IN
34837	205	23	a	a	DT
34837	205	24	tea	tea	NN
34837	205	25	-	-	HYPH
34837	205	26	spoonful	spoonful	JJ
34837	205	27	of	of	IN
34837	205	28	salt	salt	NN
34837	205	29	,	,	,
34837	205	30	three	three	CD
34837	205	31	or	or	CC
34837	205	32	four	four	CD
34837	205	33	cloves	clove	NNS
34837	205	34	,	,	,
34837	205	35	and	and	CC
34837	205	36	a	a	DT
34837	205	37	bunch	bunch	NN
34837	205	38	of	of	IN
34837	205	39	sweet	sweet	JJ
34837	205	40	herbs	herb	NNS
34837	205	41	.	.	.
34837	206	1	Diminish	diminish	VB
34837	206	2	the	the	DT
34837	206	3	fire	fire	NN
34837	206	4	,	,	,
34837	206	5	and	and	CC
34837	206	6	let	let	VB
34837	206	7	the	the	DT
34837	206	8	gravy	gravy	NNP
34837	206	9	stew	stew	NNP
34837	206	10	gently	gently	RB
34837	206	11	for	for	IN
34837	206	12	an	an	DT
34837	206	13	hour	hour	NN
34837	206	14	and	and	CC
34837	206	15	a	a	DT
34837	206	16	half	half	NN
34837	206	17	.	.	.
34837	207	1	Occasionally	occasionally	RB
34837	207	2	prick	prick	VB
34837	207	3	the	the	DT
34837	207	4	meat	meat	NN
34837	207	5	with	with	IN
34837	207	6	a	a	DT
34837	207	7	fork	fork	NN
34837	207	8	,	,	,
34837	207	9	and	and	CC
34837	207	10	press	press	VB
34837	207	11	it	-PRON-	PRP
34837	207	12	with	with	IN
34837	207	13	the	the	DT
34837	207	14	back	back	NN
34837	207	15	of	of	IN
34837	207	16	a	a	DT
34837	207	17	spoon	spoon	NN
34837	207	18	to	to	TO
34837	207	19	extract	extract	VB
34837	207	20	its	-PRON-	PRP$
34837	207	21	juices	juice	NNS
34837	207	22	.	.	.
34837	208	1	Then	then	RB
34837	208	2	strain	strain	VB
34837	208	3	it	-PRON-	PRP
34837	208	4	through	through	IN
34837	208	5	a	a	DT
34837	208	6	sieve	sieve	NN
34837	208	7	,	,	,
34837	208	8	and	and	CC
34837	208	9	let	let	VB
34837	208	10	it	-PRON-	PRP
34837	208	11	stand	stand	VB
34837	208	12	a	a	DT
34837	208	13	while	while	NN
34837	208	14	before	before	IN
34837	208	15	you	-PRON-	PRP
34837	208	16	use	use	VBP
34837	208	17	it	-PRON-	PRP
34837	208	18	.	.	.
34837	209	1	In	in	IN
34837	209	2	addition	addition	NN
34837	209	3	to	to	IN
34837	209	4	the	the	DT
34837	209	5	beef	beef	NN
34837	209	6	,	,	,
34837	209	7	you	-PRON-	PRP
34837	209	8	may	may	MD
34837	209	9	put	put	VB
34837	209	10	in	in	RP
34837	209	11	pieces	piece	NNS
34837	209	12	of	of	IN
34837	209	13	cold	cold	JJ
34837	209	14	goose	goose	NN
34837	209	15	,	,	,
34837	209	16	or	or	CC
34837	209	17	cold	cold	JJ
34837	209	18	duck	duck	NN
34837	209	19	.	.	.
34837	210	1	WHITE	white	JJ
34837	210	2	GRAVY	GRAVY	NNP
34837	210	3	.	.	.
34837	211	1	(	(	-LRB-
34837	211	2	COULIS	COULIS	NNP
34837	211	3	.	.	.
34837	211	4	)	)	-RRB-
34837	212	1	Butter	butter	VB
34837	212	2	the	the	DT
34837	212	3	bottom	bottom	NN
34837	212	4	of	of	IN
34837	212	5	a	a	DT
34837	212	6	sauce	sauce	NN
34837	212	7	-	-	HYPH
34837	212	8	pan	pan	NN
34837	212	9	,	,	,
34837	212	10	and	and	CC
34837	212	11	put	put	VBD
34837	212	12	in	in	RP
34837	212	13	two	two	CD
34837	212	14	pounds	pound	NNS
34837	212	15	of	of	IN
34837	212	16	scraps	scrap	NNS
34837	212	17	of	of	IN
34837	212	18	veal	veal	NN
34837	212	19	,	,	,
34837	212	20	and	and	CC
34837	212	21	,	,	,
34837	212	22	if	if	IN
34837	212	23	you	-PRON-	PRP
34837	212	24	have	have	VBP
34837	212	25	it	-PRON-	PRP
34837	212	26	at	at	IN
34837	212	27	hand	hand	NN
34837	212	28	,	,	,
34837	212	29	some	some	DT
34837	212	30	cold	cold	JJ
34837	212	31	fowl	fowl	NN
34837	212	32	,	,	,
34837	212	33	or	or	CC
34837	212	34	cold	cold	JJ
34837	212	35	turkey	turkey	NN
34837	212	36	;	;	:
34837	212	37	add	add	VB
34837	212	38	two	two	CD
34837	212	39	white	white	JJ
34837	212	40	onions	onion	NNS
34837	212	41	,	,	,
34837	212	42	and	and	CC
34837	212	43	four	four	CD
34837	212	44	or	or	CC
34837	212	45	five	five	CD
34837	212	46	blades	blade	NNS
34837	212	47	of	of	IN
34837	212	48	mace	mace	NN
34837	212	49	;	;	:
34837	212	50	pour	pour	VB
34837	212	51	over	over	IN
34837	212	52	it	-PRON-	PRP
34837	212	53	a	a	DT
34837	212	54	pint	pint	NN
34837	212	55	of	of	IN
34837	212	56	boiling	boil	VBG
34837	212	57	water	water	NN
34837	212	58	,	,	,
34837	212	59	or	or	CC
34837	212	60	broth	broth	NN
34837	212	61	;	;	:
34837	212	62	cover	cover	VB
34837	212	63	the	the	DT
34837	212	64	pan	pan	NN
34837	212	65	,	,	,
34837	212	66	and	and	CC
34837	212	67	set	set	VBD
34837	212	68	it	-PRON-	PRP
34837	212	69	over	over	IN
34837	212	70	a	a	DT
34837	212	71	slow	slow	JJ
34837	212	72	fire	fire	NN
34837	212	73	for	for	IN
34837	212	74	five	five	CD
34837	212	75	or	or	CC
34837	212	76	six	six	CD
34837	212	77	hours	hour	NNS
34837	212	78	,	,	,
34837	212	79	pricking	prick	VBG
34837	212	80	and	and	CC
34837	212	81	pressing	press	VBG
34837	212	82	the	the	DT
34837	212	83	meat	meat	NN
34837	212	84	with	with	IN
34837	212	85	a	a	DT
34837	212	86	fork	fork	NN
34837	212	87	and	and	CC
34837	212	88	spoon	spoon	NN
34837	212	89	.	.	.
34837	213	1	Strain	strain	VB
34837	213	2	it	-PRON-	PRP
34837	213	3	through	through	IN
34837	213	4	a	a	DT
34837	213	5	sieve	sieve	NN
34837	213	6	,	,	,
34837	213	7	and	and	CC
34837	213	8	if	if	IN
34837	213	9	it	-PRON-	PRP
34837	213	10	is	be	VBZ
34837	213	11	too	too	RB
34837	213	12	thin	thin	JJ
34837	213	13	,	,	,
34837	213	14	set	set	VBD
34837	213	15	it	-PRON-	PRP
34837	213	16	again	again	RB
34837	213	17	over	over	IN
34837	213	18	the	the	DT
34837	213	19	fire	fire	NN
34837	213	20	,	,	,
34837	213	21	to	to	TO
34837	213	22	stew	stew	VB
34837	213	23	a	a	DT
34837	213	24	while	while	NN
34837	213	25	longer	long	RBR
34837	213	26	.	.	.
34837	214	1	ESSENCE	ESSENCE	NNP
34837	214	2	OF	of	IN
34837	214	3	GAME	GAME	NNP
34837	214	4	.	.	.
34837	215	1	Take	take	VB
34837	215	2	scraps	scrap	NNS
34837	215	3	of	of	IN
34837	215	4	any	any	DT
34837	215	5	kind	kind	NN
34837	215	6	of	of	IN
34837	215	7	game	game	NN
34837	215	8	(	(	-LRB-
34837	215	9	partridges	partridge	NNS
34837	215	10	,	,	,
34837	215	11	pheasants	pheasant	NNS
34837	215	12	,	,	,
34837	215	13	hares	hare	NNS
34837	215	14	,	,	,
34837	215	15	&	&	CC
34837	215	16	c.	c.	NNP
34837	215	17	)	)	-RRB-
34837	215	18	,	,	,
34837	215	19	and	and	CC
34837	215	20	also	also	RB
34837	215	21	four	four	CD
34837	215	22	calves	calf	NNS
34837	215	23	feet	foot	NNS
34837	215	24	,	,	,
34837	215	25	and	and	CC
34837	215	26	a	a	DT
34837	215	27	few	few	JJ
34837	215	28	small	small	JJ
34837	215	29	pieces	piece	NNS
34837	215	30	of	of	IN
34837	215	31	ham	ham	NN
34837	215	32	.	.	.
34837	216	1	Put	put	VB
34837	216	2	them	-PRON-	PRP
34837	216	3	all	all	DT
34837	216	4	into	into	IN
34837	216	5	a	a	DT
34837	216	6	stew	stew	NN
34837	216	7	-	-	HYPH
34837	216	8	pan	pan	NN
34837	216	9	,	,	,
34837	216	10	with	with	IN
34837	216	11	half	half	PDT
34837	216	12	a	a	DT
34837	216	13	bottle	bottle	NN
34837	216	14	of	of	IN
34837	216	15	white	white	JJ
34837	216	16	wine	wine	NN
34837	216	17	,	,	,
34837	216	18	two	two	CD
34837	216	19	carrots	carrot	NNS
34837	216	20	,	,	,
34837	216	21	two	two	CD
34837	216	22	onions	onion	NNS
34837	216	23	,	,	,
34837	216	24	and	and	CC
34837	216	25	a	a	DT
34837	216	26	bunch	bunch	NN
34837	216	27	of	of	IN
34837	216	28	sweet	sweet	JJ
34837	216	29	herbs	herb	NNS
34837	216	30	.	.	.
34837	217	1	Stew	stew	VB
34837	217	2	them	-PRON-	PRP
34837	217	3	over	over	IN
34837	217	4	a	a	DT
34837	217	5	slow	slow	JJ
34837	217	6	fire	fire	NN
34837	217	7	for	for	IN
34837	217	8	four	four	CD
34837	217	9	hours	hour	NNS
34837	217	10	,	,	,
34837	217	11	and	and	CC
34837	217	12	when	when	WRB
34837	217	13	they	-PRON-	PRP
34837	217	14	are	be	VBP
34837	217	15	reduced	reduce	VBN
34837	217	16	to	to	IN
34837	217	17	a	a	DT
34837	217	18	jelly	jelly	NN
34837	217	19	,	,	,
34837	217	20	moisten	moisten	VB
34837	217	21	it	-PRON-	PRP
34837	217	22	with	with	IN
34837	217	23	four	four	CD
34837	217	24	table	table	NN
34837	217	25	-	-	HYPH
34837	217	26	spoonfuls	spoonful	NNS
34837	217	27	of	of	IN
34837	217	28	hot	hot	JJ
34837	217	29	water	water	NN
34837	217	30	,	,	,
34837	217	31	or	or	CC
34837	217	32	broth	broth	NN
34837	217	33	,	,	,
34837	217	34	stirred	stir	VBN
34837	217	35	in	in	IN
34837	217	36	gently	gently	RB
34837	217	37	.	.	.
34837	218	1	Strain	strain	VB
34837	218	2	it	-PRON-	PRP
34837	218	3	through	through	IN
34837	218	4	a	a	DT
34837	218	5	sieve	sieve	NN
34837	218	6	,	,	,
34837	218	7	and	and	CC
34837	218	8	then	then	RB
34837	218	9	clear	clear	VB
34837	218	10	it	-PRON-	PRP
34837	218	11	by	by	IN
34837	218	12	stirring	stir	VBG
34837	218	13	in	in	IN
34837	218	14	the	the	DT
34837	218	15	whites	white	NNS
34837	218	16	of	of	IN
34837	218	17	three	three	CD
34837	218	18	eggs	egg	NNS
34837	218	19	slightly	slightly	RB
34837	218	20	beaten	beat	VBN
34837	218	21	.	.	.
34837	219	1	TO	to	IN
34837	219	2	CLARIFY	CLARIFY	NNP
34837	219	3	GRAVIES	gravy	NNS
34837	219	4	,	,	,
34837	219	5	OR	or	CC
34837	219	6	ESSENCES	ESSENCES	NNP
34837	219	7	Having	have	VBG
34837	219	8	strained	strain	VBN
34837	219	9	your	-PRON-	PRP$
34837	219	10	gravy	gravy	NN
34837	219	11	through	through	IN
34837	219	12	a	a	DT
34837	219	13	sieve	sieve	NN
34837	219	14	,	,	,
34837	219	15	beat	beat	VBD
34837	219	16	slightly	slightly	RB
34837	219	17	the	the	DT
34837	219	18	whites	white	NNS
34837	219	19	of	of	IN
34837	219	20	three	three	CD
34837	219	21	eggs	egg	NNS
34837	219	22	,	,	,
34837	219	23	and	and	CC
34837	219	24	stir	stir	VB
34837	219	25	them	-PRON-	PRP
34837	219	26	into	into	IN
34837	219	27	it	-PRON-	PRP
34837	219	28	.	.	.
34837	220	1	Place	place	VB
34837	220	2	it	-PRON-	PRP
34837	220	3	again	again	RB
34837	220	4	on	on	IN
34837	220	5	the	the	DT
34837	220	6	fire	fire	NN
34837	220	7	,	,	,
34837	220	8	and	and	CC
34837	220	9	stir	stir	VB
34837	220	10	it	-PRON-	PRP
34837	220	11	till	till	IN
34837	220	12	it	-PRON-	PRP
34837	220	13	comes	come	VBZ
34837	220	14	to	to	IN
34837	220	15	a	a	DT
34837	220	16	boil	boil	NN
34837	220	17	;	;	:
34837	220	18	then	then	RB
34837	220	19	take	take	VB
34837	220	20	it	-PRON-	PRP
34837	220	21	from	from	IN
34837	220	22	the	the	DT
34837	220	23	fire	fire	NN
34837	220	24	,	,	,
34837	220	25	and	and	CC
34837	220	26	put	put	VBD
34837	220	27	it	-PRON-	PRP
34837	220	28	away	away	RB
34837	220	29	to	to	TO
34837	220	30	settle	settle	VB
34837	220	31	.	.	.
34837	221	1	Strain	strain	VB
34837	221	2	it	-PRON-	PRP
34837	221	3	then	then	RB
34837	221	4	through	through	IN
34837	221	5	a	a	DT
34837	221	6	napkin	napkin	NN
34837	221	7	,	,	,
34837	221	8	and	and	CC
34837	221	9	you	-PRON-	PRP
34837	221	10	will	will	MD
34837	221	11	have	have	VB
34837	221	12	a	a	DT
34837	221	13	transparent	transparent	JJ
34837	221	14	jelly	jelly	NN
34837	221	15	excellent	excellent	JJ
34837	221	16	for	for	IN
34837	221	17	making	make	VBG
34837	221	18	fine	fine	JJ
34837	221	19	sauces	sauce	NNS
34837	221	20	.	.	.
34837	222	1	VELOUTÉ	VELOUTÉ	NNP
34837	222	2	,	,	,
34837	222	3	OR	or	CC
34837	222	4	VELVET	VELVET	NNP
34837	222	5	ESSENCE	essence	NN
34837	222	6	.	.	.
34837	223	1	Take	take	VB
34837	223	2	half	half	PDT
34837	223	3	a	a	DT
34837	223	4	pound	pound	NN
34837	223	5	of	of	IN
34837	223	6	scraps	scrap	NNS
34837	223	7	of	of	IN
34837	223	8	veal	veal	NN
34837	223	9	,	,	,
34837	223	10	the	the	DT
34837	223	11	same	same	JJ
34837	223	12	quantity	quantity	NN
34837	223	13	of	of	IN
34837	223	14	pieces	piece	NNS
34837	223	15	of	of	IN
34837	223	16	fowls	fowl	NNS
34837	223	17	,	,	,
34837	223	18	and	and	CC
34837	223	19	twelve	twelve	CD
34837	223	20	or	or	CC
34837	223	21	fifteen	fifteen	CD
34837	223	22	mushrooms	mushroom	NNS
34837	223	23	;	;	:
34837	223	24	stew	stew	VBP
34837	223	25	them	-PRON-	PRP
34837	223	26	slowly	slowly	RB
34837	223	27	in	in	IN
34837	223	28	butter	butter	NN
34837	223	29	,	,	,
34837	223	30	and	and	CC
34837	223	31	then	then	RB
34837	223	32	add	add	VB
34837	223	33	two	two	CD
34837	223	34	onions	onion	NNS
34837	223	35	,	,	,
34837	223	36	half	half	PDT
34837	223	37	a	a	DT
34837	223	38	carrot	carrot	NN
34837	223	39	,	,	,
34837	223	40	and	and	CC
34837	223	41	a	a	DT
34837	223	42	bunch	bunch	NN
34837	223	43	of	of	IN
34837	223	44	sweet	sweet	JJ
34837	223	45	herbs	herb	NNS
34837	223	46	cut	cut	VBD
34837	223	47	small	small	JJ
34837	223	48	,	,	,
34837	223	49	three	three	CD
34837	223	50	table	table	NN
34837	223	51	-	-	HYPH
34837	223	52	spoonfuls	spoonful	NNS
34837	223	53	of	of	IN
34837	223	54	flour	flour	NN
34837	223	55	,	,	,
34837	223	56	three	three	CD
34837	223	57	of	of	IN
34837	223	58	boiling	boil	VBG
34837	223	59	water	water	NN
34837	223	60	or	or	CC
34837	223	61	broth	broth	NN
34837	223	62	,	,	,
34837	223	63	and	and	CC
34837	223	64	salt	salt	NN
34837	223	65	,	,	,
34837	223	66	pepper	pepper	NN
34837	223	67	,	,	,
34837	223	68	and	and	CC
34837	223	69	nutmeg	nutmeg	NN
34837	223	70	to	to	IN
34837	223	71	your	-PRON-	PRP$
34837	223	72	taste	taste	NN
34837	223	73	.	.	.
34837	224	1	Let	let	VB
34837	224	2	it	-PRON-	PRP
34837	224	3	stew	stew	VB
34837	224	4	an	an	DT
34837	224	5	hour	hour	NN
34837	224	6	and	and	CC
34837	224	7	a	a	DT
34837	224	8	half	half	NN
34837	224	9	,	,	,
34837	224	10	and	and	CC
34837	224	11	then	then	RB
34837	224	12	strain	strain	VB
34837	224	13	it	-PRON-	PRP
34837	224	14	.	.	.
34837	225	1	SAUCES	SAUCES	NNP
34837	225	2	,	,	,
34837	225	3	&	&	CC
34837	225	4	c.	c.	NN
34837	225	5	When	when	WRB
34837	225	6	sauces	sauce	NNS
34837	225	7	are	be	VBP
34837	225	8	finished	finish	VBN
34837	225	9	with	with	IN
34837	225	10	eggs	egg	NNS
34837	225	11	,	,	,
34837	225	12	use	use	VB
34837	225	13	only	only	RB
34837	225	14	the	the	DT
34837	225	15	yolks	yolk	NNS
34837	225	16	,	,	,
34837	225	17	and	and	CC
34837	225	18	mix	mix	VB
34837	225	19	them	-PRON-	PRP
34837	225	20	first	first	RB
34837	225	21	with	with	IN
34837	225	22	but	but	CC
34837	225	23	a	a	DT
34837	225	24	spoonful	spoonful	JJ
34837	225	25	or	or	CC
34837	225	26	two	two	CD
34837	225	27	of	of	IN
34837	225	28	the	the	DT
34837	225	29	sauce	sauce	NN
34837	225	30	;	;	:
34837	225	31	mix	mix	VB
34837	225	32	them	-PRON-	PRP
34837	225	33	off	off	IN
34837	225	34	the	the	DT
34837	225	35	fire	fire	NN
34837	225	36	.	.	.
34837	226	1	Set	Set	VBN
34837	226	2	on	on	IN
34837	226	3	the	the	DT
34837	226	4	pan	pan	NN
34837	226	5	again	again	RB
34837	226	6	for	for	IN
34837	226	7	two	two	CD
34837	226	8	or	or	CC
34837	226	9	three	three	CD
34837	226	10	moments	moment	NNS
34837	226	11	,	,	,
34837	226	12	but	but	CC
34837	226	13	do	do	VBP
34837	226	14	not	not	RB
34837	226	15	let	let	VB
34837	226	16	it	-PRON-	PRP
34837	226	17	boil	boil	VB
34837	226	18	after	after	IN
34837	226	19	the	the	DT
34837	226	20	eggs	egg	NNS
34837	226	21	are	be	VBP
34837	226	22	in	in	IN
34837	226	23	.	.	.
34837	227	1	BECHAMEL	BECHAMEL	VBN
34837	227	2	.	.	.
34837	228	1	Put	put	VB
34837	228	2	into	into	IN
34837	228	3	a	a	DT
34837	228	4	sauce	sauce	NN
34837	228	5	-	-	HYPH
34837	228	6	pan	pan	NN
34837	228	7	a	a	DT
34837	228	8	quarter	quarter	NN
34837	228	9	of	of	IN
34837	228	10	a	a	DT
34837	228	11	pound	pound	NN
34837	228	12	of	of	IN
34837	228	13	butter	butter	NN
34837	228	14	sprinkled	sprinkle	VBN
34837	228	15	with	with	IN
34837	228	16	flour	flour	NN
34837	228	17	,	,	,
34837	228	18	three	three	CD
34837	228	19	or	or	CC
34837	228	20	four	four	CD
34837	228	21	onions	onion	NNS
34837	228	22	,	,	,
34837	228	23	and	and	CC
34837	228	24	a	a	DT
34837	228	25	carrot	carrot	NN
34837	228	26	cut	cut	VBD
34837	228	27	small	small	JJ
34837	228	28	,	,	,
34837	228	29	a	a	DT
34837	228	30	little	little	JJ
34837	228	31	parsley	parsley	NN
34837	228	32	,	,	,
34837	228	33	and	and	CC
34837	228	34	a	a	DT
34837	228	35	dozen	dozen	NN
34837	228	36	mushrooms	mushroom	NNS
34837	228	37	.	.	.
34837	229	1	Set	set	VB
34837	229	2	it	-PRON-	PRP
34837	229	3	over	over	IN
34837	229	4	the	the	DT
34837	229	5	fire	fire	NN
34837	229	6	until	until	IN
34837	229	7	the	the	DT
34837	229	8	butter	butter	NN
34837	229	9	is	be	VBZ
34837	229	10	melted	melt	VBN
34837	229	11	,	,	,
34837	229	12	and	and	CC
34837	229	13	then	then	RB
34837	229	14	add	add	VB
34837	229	15	three	three	CD
34837	229	16	table	table	NN
34837	229	17	-	-	HYPH
34837	229	18	spoonfuls	spoonful	NNS
34837	229	19	of	of	IN
34837	229	20	flour	flour	NN
34837	229	21	stirred	stir	VBN
34837	229	22	into	into	IN
34837	229	23	a	a	DT
34837	229	24	pint	pint	NN
34837	229	25	of	of	IN
34837	229	26	cream	cream	NN
34837	229	27	or	or	CC
34837	229	28	rich	rich	JJ
34837	229	29	milk	milk	NN
34837	229	30	,	,	,
34837	229	31	with	with	IN
34837	229	32	salt	salt	NN
34837	229	33	,	,	,
34837	229	34	pepper	pepper	NN
34837	229	35	,	,	,
34837	229	36	and	and	CC
34837	229	37	nutmeg	nutmeg	NN
34837	229	38	to	to	IN
34837	229	39	your	-PRON-	PRP$
34837	229	40	taste	taste	NN
34837	229	41	.	.	.
34837	230	1	Stir	stir	VB
34837	230	2	it	-PRON-	PRP
34837	230	3	till	till	IN
34837	230	4	it	-PRON-	PRP
34837	230	5	boils	boil	VBZ
34837	230	6	;	;	:
34837	230	7	then	then	RB
34837	230	8	reduce	reduce	VB
34837	230	9	the	the	DT
34837	230	10	fire	fire	NN
34837	230	11	,	,	,
34837	230	12	and	and	CC
34837	230	13	let	let	VB
34837	230	14	the	the	DT
34837	230	15	bechamel	bechamel	NN
34837	230	16	stew	stew	NN
34837	230	17	gently	gently	RB
34837	230	18	for	for	IN
34837	230	19	three	three	CD
34837	230	20	quarters	quarter	NNS
34837	230	21	of	of	IN
34837	230	22	an	an	DT
34837	230	23	hour	hour	NN
34837	230	24	.	.	.
34837	231	1	When	when	WRB
34837	231	2	it	-PRON-	PRP
34837	231	3	is	be	VBZ
34837	231	4	done	do	VBN
34837	231	5	,	,	,
34837	231	6	strain	strain	VB
34837	231	7	it	-PRON-	PRP
34837	231	8	,	,	,
34837	231	9	and	and	CC
34837	231	10	then	then	RB
34837	231	11	stir	stir	VB
34837	231	12	in	in	IN
34837	231	13	the	the	DT
34837	231	14	yolks	yolk	NNS
34837	231	15	of	of	IN
34837	231	16	three	three	CD
34837	231	17	eggs	egg	NNS
34837	231	18	.	.	.
34837	232	1	ANOTHER	ANOTHER	NNP
34837	232	2	BECHAMEL	BECHAMEL	VBD
34837	232	3	.	.	.
34837	233	1	Cut	cut	VB
34837	233	2	into	into	IN
34837	233	3	dice	dice	NN
34837	233	4	,	,	,
34837	233	5	or	or	CC
34837	233	6	small	small	JJ
34837	233	7	square	square	JJ
34837	233	8	pieces	piece	NNS
34837	233	9	,	,	,
34837	233	10	half	half	PDT
34837	233	11	a	a	DT
34837	233	12	pound	pound	NN
34837	233	13	of	of	IN
34837	233	14	bacon	bacon	NN
34837	233	15	or	or	CC
34837	233	16	ham	ham	NNP
34837	233	17	,	,	,
34837	233	18	a	a	DT
34837	233	19	carrot	carrot	NN
34837	233	20	,	,	,
34837	233	21	a	a	DT
34837	233	22	turnip	turnip	NN
34837	233	23	,	,	,
34837	233	24	and	and	CC
34837	233	25	two	two	CD
34837	233	26	onions	onion	NNS
34837	233	27	.	.	.
34837	234	1	Put	put	VB
34837	234	2	them	-PRON-	PRP
34837	234	3	into	into	IN
34837	234	4	a	a	DT
34837	234	5	sauce	sauce	NN
34837	234	6	-	-	HYPH
34837	234	7	pan	pan	NN
34837	234	8	,	,	,
34837	234	9	with	with	IN
34837	234	10	two	two	CD
34837	234	11	large	large	JJ
34837	234	12	spoonfuls	spoonful	NNS
34837	234	13	of	of	IN
34837	234	14	veal	veal	NN
34837	234	15	-	-	HYPH
34837	234	16	dripping	drip	VBG
34837	234	17	;	;	:
34837	234	18	add	add	VB
34837	234	19	a	a	DT
34837	234	20	little	little	JJ
34837	234	21	butter	butter	NN
34837	234	22	(	(	-LRB-
34837	234	23	about	about	RB
34837	234	24	two	two	CD
34837	234	25	ounces	ounce	NNS
34837	234	26	)	)	-RRB-
34837	234	27	,	,	,
34837	234	28	and	and	CC
34837	234	29	two	two	CD
34837	234	30	large	large	JJ
34837	234	31	spoonfuls	spoonful	NNS
34837	234	32	of	of	IN
34837	234	33	flour	flour	NN
34837	234	34	.	.	.
34837	235	1	Moisten	moisten	VB
34837	235	2	it	-PRON-	PRP
34837	235	3	with	with	IN
34837	235	4	boiling	boil	VBG
34837	235	5	water	water	NN
34837	235	6	,	,	,
34837	235	7	or	or	CC
34837	235	8	broth	broth	NN
34837	235	9	.	.	.
34837	236	1	Add	add	VB
34837	236	2	nutmeg	nutmeg	NN
34837	236	3	,	,	,
34837	236	4	cloves	clove	NNS
34837	236	5	,	,	,
34837	236	6	thyme	thyme	NNS
34837	236	7	,	,	,
34837	236	8	parsley	parsley	NN
34837	236	9	,	,	,
34837	236	10	salt	salt	NN
34837	236	11	,	,	,
34837	236	12	and	and	CC
34837	236	13	pepper	pepper	NN
34837	236	14	to	to	IN
34837	236	15	your	-PRON-	PRP$
34837	236	16	taste	taste	NN
34837	236	17	;	;	:
34837	236	18	also	also	RB
34837	236	19	a	a	DT
34837	236	20	laurel	laurel	NN
34837	236	21	-	-	HYPH
34837	236	22	leaf	leaf	NN
34837	236	23	.	.	.
34837	237	1	Let	let	VB
34837	237	2	it	-PRON-	PRP
34837	237	3	stew	stew	VB
34837	237	4	for	for	IN
34837	237	5	an	an	DT
34837	237	6	hour	hour	NN
34837	237	7	.	.	.
34837	238	1	Strain	strain	VB
34837	238	2	it	-PRON-	PRP
34837	238	3	,	,	,
34837	238	4	and	and	CC
34837	238	5	before	before	IN
34837	238	6	you	-PRON-	PRP
34837	238	7	serve	serve	VBP
34837	238	8	it	-PRON-	PRP
34837	238	9	up	up	RP
34837	238	10	,	,	,
34837	238	11	squeeze	squeeze	VB
34837	238	12	in	in	IN
34837	238	13	a	a	DT
34837	238	14	little	little	JJ
34837	238	15	lemon	lemon	NN
34837	238	16	-	-	HYPH
34837	238	17	juice	juice	NN
34837	238	18	.	.	.
34837	239	1	DRAWN	DRAWN	NNP
34837	239	2	BUTTER	BUTTER	NNP
34837	239	3	.	.	.
34837	240	1	Put	put	VB
34837	240	2	into	into	IN
34837	240	3	a	a	DT
34837	240	4	small	small	JJ
34837	240	5	pan	pan	NN
34837	240	6	a	a	DT
34837	240	7	table	table	NN
34837	240	8	-	-	HYPH
34837	240	9	spoonful	spoonful	JJ
34837	240	10	of	of	IN
34837	240	11	flour	flour	NN
34837	240	12	and	and	CC
34837	240	13	a	a	DT
34837	240	14	tumbler	tumbler	NN
34837	240	15	of	of	IN
34837	240	16	water	water	NN
34837	240	17	,	,	,
34837	240	18	with	with	IN
34837	240	19	salt	salt	NN
34837	240	20	to	to	IN
34837	240	21	your	-PRON-	PRP$
34837	240	22	taste	taste	NN
34837	240	23	,	,	,
34837	240	24	and	and	CC
34837	240	25	a	a	DT
34837	240	26	little	little	JJ
34837	240	27	pepper	pepper	NN
34837	240	28	.	.	.
34837	241	1	Stir	stir	VB
34837	241	2	it	-PRON-	PRP
34837	241	3	till	till	IN
34837	241	4	it	-PRON-	PRP
34837	241	5	boils	boil	VBZ
34837	241	6	.	.	.
34837	242	1	Then	then	RB
34837	242	2	withdraw	withdraw	VB
34837	242	3	it	-PRON-	PRP
34837	242	4	from	from	IN
34837	242	5	the	the	DT
34837	242	6	fire	fire	NN
34837	242	7	,	,	,
34837	242	8	and	and	CC
34837	242	9	add	add	VB
34837	242	10	two	two	CD
34837	242	11	ounces	ounce	NNS
34837	242	12	of	of	IN
34837	242	13	butter	butter	NN
34837	242	14	and	and	CC
34837	242	15	a	a	DT
34837	242	16	few	few	JJ
34837	242	17	drops	drop	NNS
34837	242	18	of	of	IN
34837	242	19	cold	cold	JJ
34837	242	20	water	water	NN
34837	242	21	,	,	,
34837	242	22	with	with	IN
34837	242	23	a	a	DT
34837	242	24	little	little	JJ
34837	242	25	lemon	lemon	NN
34837	242	26	-	-	HYPH
34837	242	27	juice	juice	NN
34837	242	28	,	,	,
34837	242	29	or	or	CC
34837	242	30	vinegar	vinegar	NN
34837	242	31	.	.	.
34837	243	1	Set	Set	VBD
34837	243	2	it	-PRON-	PRP
34837	243	3	on	on	IN
34837	243	4	the	the	DT
34837	243	5	stove	stove	NN
34837	243	6	,	,	,
34837	243	7	or	or	CC
34837	243	8	near	near	IN
34837	243	9	the	the	DT
34837	243	10	fire	fire	NN
34837	243	11	,	,	,
34837	243	12	and	and	CC
34837	243	13	keep	keep	VB
34837	243	14	it	-PRON-	PRP
34837	243	15	warm	warm	JJ
34837	243	16	till	till	IN
34837	243	17	it	-PRON-	PRP
34837	243	18	is	be	VBZ
34837	243	19	wanted	want	VBN
34837	243	20	.	.	.
34837	244	1	You	-PRON-	PRP
34837	244	2	may	may	MD
34837	244	3	thicken	thicken	VB
34837	244	4	it	-PRON-	PRP
34837	244	5	while	while	IN
34837	244	6	boiling	boil	VBG
34837	244	7	with	with	IN
34837	244	8	mushrooms	mushroom	NNS
34837	244	9	,	,	,
34837	244	10	cut	cut	VBN
34837	244	11	small	small	JJ
34837	244	12	;	;	:
34837	244	13	or	or	CC
34837	244	14	after	after	IN
34837	244	15	it	-PRON-	PRP
34837	244	16	is	be	VBZ
34837	244	17	done	do	VBN
34837	244	18	with	with	IN
34837	244	19	hard	hard	JJ
34837	244	20	eggs	egg	NNS
34837	244	21	chopped	chop	VBN
34837	244	22	fine	fine	RB
34837	244	23	,	,	,
34837	244	24	pickled	pickle	VBD
34837	244	25	cucumbers	cucumber	NNS
34837	244	26	chopped	chop	VBN
34837	244	27	,	,	,
34837	244	28	or	or	CC
34837	244	29	capers	caper	NNS
34837	244	30	.	.	.
34837	245	1	MELTED	MELTED	NNP
34837	245	2	BUTTER--_another	BUTTER--_another	NNP
34837	245	3	way	way	NN
34837	245	4	_	_	NNP
34837	245	5	.	.	.
34837	246	1	Put	put	VB
34837	246	2	into	into	IN
34837	246	3	a	a	DT
34837	246	4	sauce	sauce	NN
34837	246	5	-	-	HYPH
34837	246	6	pan	pan	NN
34837	246	7	a	a	DT
34837	246	8	quarter	quarter	NN
34837	246	9	of	of	IN
34837	246	10	a	a	DT
34837	246	11	pound	pound	NN
34837	246	12	of	of	IN
34837	246	13	butter	butter	NN
34837	246	14	.	.	.
34837	247	1	When	when	WRB
34837	247	2	quite	quite	RB
34837	247	3	melted	melt	VBN
34837	247	4	over	over	IN
34837	247	5	the	the	DT
34837	247	6	fire	fire	NN
34837	247	7	,	,	,
34837	247	8	throw	throw	VB
34837	247	9	in	in	RP
34837	247	10	a	a	DT
34837	247	11	large	large	JJ
34837	247	12	spoonful	spoonful	NN
34837	247	13	of	of	IN
34837	247	14	flour	flour	NN
34837	247	15	,	,	,
34837	247	16	and	and	CC
34837	247	17	add	add	VB
34837	247	18	a	a	DT
34837	247	19	half	half	JJ
34837	247	20	pint	pint	NN
34837	247	21	of	of	IN
34837	247	22	boiling	boil	VBG
34837	247	23	water	water	NN
34837	247	24	,	,	,
34837	247	25	and	and	CC
34837	247	26	salt	salt	NN
34837	247	27	to	to	IN
34837	247	28	your	-PRON-	PRP$
34837	247	29	taste	taste	NN
34837	247	30	.	.	.
34837	248	1	Boil	Boil	NNP
34837	248	2	it	-PRON-	PRP
34837	248	3	a	a	DT
34837	248	4	few	few	JJ
34837	248	5	minutes	minute	NNS
34837	248	6	,	,	,
34837	248	7	and	and	CC
34837	248	8	then	then	RB
34837	248	9	put	put	VBD
34837	248	10	in	in	RP
34837	248	11	a	a	DT
34837	248	12	tea	tea	NN
34837	248	13	-	-	HYPH
34837	248	14	spoonful	spoonful	JJ
34837	248	15	of	of	IN
34837	248	16	cold	cold	JJ
34837	248	17	water	water	NN
34837	248	18	.	.	.
34837	249	1	If	if	IN
34837	249	2	intended	intend	VBN
34837	249	3	as	as	IN
34837	249	4	sauce	sauce	NN
34837	249	5	for	for	IN
34837	249	6	a	a	DT
34837	249	7	pudding	pudding	NN
34837	249	8	,	,	,
34837	249	9	stir	stir	VB
34837	249	10	in	in	RB
34837	249	11	at	at	IN
34837	249	12	the	the	DT
34837	249	13	last	last	JJ
34837	249	14	a	a	DT
34837	249	15	glass	glass	NN
34837	249	16	of	of	IN
34837	249	17	white	white	JJ
34837	249	18	wine	wine	NN
34837	249	19	,	,	,
34837	249	20	and	and	CC
34837	249	21	half	half	PDT
34837	249	22	a	a	DT
34837	249	23	grated	grate	VBN
34837	249	24	nutmeg	nutmeg	NN
34837	249	25	.	.	.
34837	250	1	COLD	COLD	NNP
34837	250	2	SAUCE	SAUCE	VBN
34837	250	3	FOR	for	IN
34837	250	4	FISH	FISH	NNS
34837	250	5	.	.	.
34837	251	1	Cut	cut	VB
34837	251	2	small	small	JJ
34837	251	3	,	,	,
34837	251	4	and	and	CC
34837	251	5	pound	pound	NN
34837	251	6	in	in	IN
34837	251	7	a	a	DT
34837	251	8	mortar	mortar	NN
34837	251	9	,	,	,
34837	251	10	equal	equal	JJ
34837	251	11	proportions	proportion	NNS
34837	251	12	of	of	IN
34837	251	13	parsley	parsley	NN
34837	251	14	,	,	,
34837	251	15	chervil	chervil	NNP
34837	251	16	,	,	,
34837	251	17	tarragon	tarragon	NNP
34837	251	18	,	,	,
34837	251	19	chives	chive	NNS
34837	251	20	and	and	CC
34837	251	21	burnet	burnet	NN
34837	251	22	,	,	,
34837	251	23	with	with	IN
34837	251	24	two	two	CD
34837	251	25	yolks	yolk	NNS
34837	251	26	of	of	IN
34837	251	27	hard	hard	RB
34837	251	28	-	-	HYPH
34837	251	29	boiled	boil	VBN
34837	251	30	eggs	egg	NNS
34837	251	31	.	.	.
34837	252	1	Pass	pass	VB
34837	252	2	these	these	DT
34837	252	3	ingredients	ingredient	NNS
34837	252	4	through	through	IN
34837	252	5	a	a	DT
34837	252	6	cullender	cullender	NN
34837	252	7	,	,	,
34837	252	8	and	and	CC
34837	252	9	then	then	RB
34837	252	10	mix	mix	VB
34837	252	11	them	-PRON-	PRP
34837	252	12	on	on	IN
34837	252	13	a	a	DT
34837	252	14	plate	plate	NN
34837	252	15	with	with	IN
34837	252	16	four	four	CD
34837	252	17	table	table	NN
34837	252	18	-	-	HYPH
34837	252	19	spoonfuls	spoonful	NNS
34837	252	20	of	of	IN
34837	252	21	sweet	sweet	JJ
34837	252	22	oil	oil	NN
34837	252	23	,	,	,
34837	252	24	two	two	CD
34837	252	25	of	of	IN
34837	252	26	vinegar	vinegar	NN
34837	252	27	,	,	,
34837	252	28	and	and	CC
34837	252	29	two	two	CD
34837	252	30	of	of	IN
34837	252	31	mustard	mustard	NN
34837	252	32	.	.	.
34837	253	1	Use	use	VB
34837	253	2	a	a	DT
34837	253	3	wooden	wooden	JJ
34837	253	4	spoon	spoon	NN
34837	253	5	.	.	.
34837	254	1	SAUCE	SAUCE	VBN
34837	254	2	FOR	for	IN
34837	254	3	VEGETABLES	vegetable	NNS
34837	254	4	--	--	:
34837	254	5	SUCH	SUCH	NNP
34837	254	6	AS	as	IN
34837	254	7	ASPARAGUS	ASPARAGUS	NNP
34837	254	8	,	,	,
34837	254	9	&	&	CC
34837	254	10	c.	c.	NNP
34837	254	11	Take	take	VB
34837	254	12	the	the	DT
34837	254	13	yolks	yolk	NNS
34837	254	14	of	of	IN
34837	254	15	three	three	CD
34837	254	16	hard	hard	RB
34837	254	17	-	-	HYPH
34837	254	18	boiled	boil	VBN
34837	254	19	eggs	egg	NNS
34837	254	20	;	;	:
34837	254	21	mash	mash	VB
34837	254	22	them	-PRON-	PRP
34837	254	23	on	on	IN
34837	254	24	a	a	DT
34837	254	25	plate	plate	NN
34837	254	26	with	with	IN
34837	254	27	the	the	DT
34837	254	28	back	back	NN
34837	254	29	of	of	IN
34837	254	30	a	a	DT
34837	254	31	wooden	wooden	JJ
34837	254	32	spoon	spoon	NN
34837	254	33	,	,	,
34837	254	34	and	and	CC
34837	254	35	mix	mix	VB
34837	254	36	them	-PRON-	PRP
34837	254	37	with	with	IN
34837	254	38	three	three	CD
34837	254	39	table	table	NN
34837	254	40	-	-	HYPH
34837	254	41	spoonfuls	spoonful	NNS
34837	254	42	of	of	IN
34837	254	43	vinegar	vinegar	NN
34837	254	44	,	,	,
34837	254	45	a	a	DT
34837	254	46	shalot	shalot	NN
34837	254	47	or	or	CC
34837	254	48	small	small	JJ
34837	254	49	onion	onion	NN
34837	254	50	minced	mince	VBD
34837	254	51	fine	fine	JJ
34837	254	52	,	,	,
34837	254	53	and	and	CC
34837	254	54	a	a	DT
34837	254	55	little	little	JJ
34837	254	56	salt	salt	NN
34837	254	57	and	and	CC
34837	254	58	Cayenne	Cayenne	NNP
34837	254	59	pepper	pepper	NN
34837	254	60	.	.	.
34837	255	1	Add	add	VB
34837	255	2	three	three	CD
34837	255	3	table	table	NN
34837	255	4	-	-	HYPH
34837	255	5	spoonfuls	spoonful	NNS
34837	255	6	of	of	IN
34837	255	7	olive	olive	NN
34837	255	8	oil	oil	NN
34837	255	9	,	,	,
34837	255	10	and	and	CC
34837	255	11	mix	mix	VB
34837	255	12	the	the	DT
34837	255	13	whole	whole	JJ
34837	255	14	very	very	RB
34837	255	15	well	well	RB
34837	255	16	.	.	.
34837	256	1	PUNGENT	PUNGENT	NNP
34837	256	2	SAUCE	SAUCE	NNP
34837	256	3	.	.	.
34837	257	1	(	(	-LRB-
34837	257	2	SAUCE	SAUCE	VBN
34837	257	3	PIQUANTE	PIQUANTE	NNP
34837	257	4	.	.	.
34837	257	5	)	)	-RRB-
34837	258	1	Put	put	VB
34837	258	2	into	into	IN
34837	258	3	a	a	DT
34837	258	4	saucepan	saucepan	NN
34837	258	5	a	a	DT
34837	258	6	half	half	JJ
34837	258	7	-	-	HYPH
34837	258	8	pint	pint	NN
34837	258	9	of	of	IN
34837	258	10	vinegar	vinegar	NN
34837	258	11	,	,	,
34837	258	12	a	a	DT
34837	258	13	branch	branch	NN
34837	258	14	of	of	IN
34837	258	15	thyme	thyme	NNS
34837	258	16	,	,	,
34837	258	17	two	two	CD
34837	258	18	or	or	CC
34837	258	19	three	three	CD
34837	258	20	sprigs	sprig	NNS
34837	258	21	of	of	IN
34837	258	22	sweet	sweet	NNP
34837	258	23	marjoram	marjoram	NNP
34837	258	24	,	,	,
34837	258	25	a	a	DT
34837	258	26	leaf	leaf	NN
34837	258	27	of	of	IN
34837	258	28	laurel	laurel	NN
34837	258	29	,	,	,
34837	258	30	a	a	DT
34837	258	31	clove	clove	NN
34837	258	32	of	of	IN
34837	258	33	garlic	garlic	NN
34837	258	34	,	,	,
34837	258	35	a	a	DT
34837	258	36	shalot	shalot	NN
34837	258	37	or	or	CC
34837	258	38	a	a	DT
34837	258	39	little	little	JJ
34837	258	40	onion	onion	NN
34837	258	41	,	,	,
34837	258	42	and	and	CC
34837	258	43	Cayenne	Cayenne	NNP
34837	258	44	pepper	pepper	NN
34837	258	45	and	and	CC
34837	258	46	salt	salt	NN
34837	258	47	to	to	IN
34837	258	48	your	-PRON-	PRP$
34837	258	49	taste	taste	NN
34837	258	50	.	.	.
34837	259	1	Add	add	VB
34837	259	2	a	a	DT
34837	259	3	glass	glass	NN
34837	259	4	of	of	IN
34837	259	5	broth	broth	NN
34837	259	6	or	or	CC
34837	259	7	gravy	gravy	NN
34837	259	8	.	.	.
34837	260	1	Stew	stew	VB
34837	260	2	the	the	DT
34837	260	3	whole	whole	NN
34837	260	4	slowly	slowly	RB
34837	260	5	till	till	IN
34837	260	6	it	-PRON-	PRP
34837	260	7	is	be	VBZ
34837	260	8	reduced	reduce	VBN
34837	260	9	to	to	IN
34837	260	10	two	two	CD
34837	260	11	thirds	third	NNS
34837	260	12	of	of	IN
34837	260	13	the	the	DT
34837	260	14	original	original	JJ
34837	260	15	quantity	quantity	NN
34837	260	16	:	:	:
34837	260	17	then	then	RB
34837	260	18	strain	strain	VB
34837	260	19	it	-PRON-	PRP
34837	260	20	.	.	.
34837	261	1	ANCHOVY	ANCHOVY	NNP
34837	261	2	SAUCE	SAUCE	VBN
34837	261	3	--	--	:
34837	261	4	FOR	for	IN
34837	261	5	FISH	FISH	NNS
34837	261	6	.	.	.
34837	262	1	Cut	cut	VB
34837	262	2	the	the	DT
34837	262	3	flesh	flesh	NN
34837	262	4	of	of	IN
34837	262	5	three	three	CD
34837	262	6	anchovies	anchovy	NNS
34837	262	7	into	into	IN
34837	262	8	small	small	JJ
34837	262	9	shreds	shred	NNS
34837	262	10	,	,	,
34837	262	11	and	and	CC
34837	262	12	steep	steep	VB
34837	262	13	them	-PRON-	PRP
34837	262	14	in	in	IN
34837	262	15	vinegar	vinegar	NN
34837	262	16	for	for	IN
34837	262	17	half	half	PDT
34837	262	18	an	an	DT
34837	262	19	hour	hour	NN
34837	262	20	or	or	CC
34837	262	21	more	more	JJR
34837	262	22	.	.	.
34837	263	1	Then	then	RB
34837	263	2	mince	mince	VB
34837	263	3	them	-PRON-	PRP
34837	263	4	fine	fine	RB
34837	263	5	,	,	,
34837	263	6	and	and	CC
34837	263	7	throw	throw	VB
34837	263	8	them	-PRON-	PRP
34837	263	9	into	into	IN
34837	263	10	a	a	DT
34837	263	11	saucepan	saucepan	NN
34837	263	12	with	with	IN
34837	263	13	a	a	DT
34837	263	14	little	little	JJ
34837	263	15	butter	butter	NN
34837	263	16	rolled	roll	VBN
34837	263	17	in	in	IN
34837	263	18	flour	flour	NN
34837	263	19	.	.	.
34837	264	1	Add	add	VB
34837	264	2	pepper	pepper	NN
34837	264	3	and	and	CC
34837	264	4	mustard	mustard	NN
34837	264	5	to	to	IN
34837	264	6	your	-PRON-	PRP$
34837	264	7	taste	taste	NN
34837	264	8	.	.	.
34837	265	1	Pour	pour	VB
34837	265	2	in	in	IN
34837	265	3	sufficient	sufficient	JJ
34837	265	4	vinegar	vinegar	NN
34837	265	5	to	to	TO
34837	265	6	cover	cover	VB
34837	265	7	it	-PRON-	PRP
34837	265	8	,	,	,
34837	265	9	and	and	CC
34837	265	10	let	let	VB
34837	265	11	it	-PRON-	PRP
34837	265	12	boil	boil	VB
34837	265	13	gently	gently	RB
34837	265	14	for	for	IN
34837	265	15	a	a	DT
34837	265	16	quarter	quarter	NN
34837	265	17	of	of	IN
34837	265	18	an	an	DT
34837	265	19	hour	hour	NN
34837	265	20	.	.	.
34837	266	1	Strain	strain	VB
34837	266	2	it	-PRON-	PRP
34837	266	3	,	,	,
34837	266	4	and	and	CC
34837	266	5	squeeze	squeeze	VB
34837	266	6	in	in	IN
34837	266	7	a	a	DT
34837	266	8	little	little	JJ
34837	266	9	lemon	lemon	NN
34837	266	10	-	-	HYPH
34837	266	11	juice	juice	NN
34837	266	12	before	before	IN
34837	266	13	you	-PRON-	PRP
34837	266	14	serve	serve	VBP
34837	266	15	it	-PRON-	PRP
34837	266	16	up	up	RP
34837	266	17	.	.	.
34837	267	1	CURRY	CURRY	NNP
34837	267	2	SAUCE	SAUCE	NNP
34837	267	3	.	.	.
34837	268	1	Put	put	VB
34837	268	2	into	into	IN
34837	268	3	a	a	DT
34837	268	4	sauce	sauce	NN
34837	268	5	-	-	HYPH
34837	268	6	pan	pan	NN
34837	268	7	two	two	CD
34837	268	8	ounces	ounce	NNS
34837	268	9	of	of	IN
34837	268	10	butter	butter	NN
34837	268	11	and	and	CC
34837	268	12	a	a	DT
34837	268	13	table	table	NN
34837	268	14	-	-	HYPH
34837	268	15	spoonful	spoonful	JJ
34837	268	16	of	of	IN
34837	268	17	curry	curry	NN
34837	268	18	-	-	HYPH
34837	268	19	powder	powder	NN
34837	268	20	(	(	-LRB-
34837	268	21	or	or	CC
34837	268	22	of	of	IN
34837	268	23	powdered	powder	VBN
34837	268	24	turmeric	turmeric	NN
34837	268	25	if	if	IN
34837	268	26	more	more	RBR
34837	268	27	convenient	convenient	JJ
34837	268	28	)	)	-RRB-
34837	268	29	,	,	,
34837	268	30	half	half	PDT
34837	268	31	a	a	DT
34837	268	32	grated	grate	VBN
34837	268	33	nutmeg	nutmeg	NN
34837	268	34	,	,	,
34837	268	35	half	half	PDT
34837	268	36	a	a	DT
34837	268	37	spoonful	spoonful	NN
34837	268	38	of	of	IN
34837	268	39	saffron	saffron	NN
34837	268	40	,	,	,
34837	268	41	and	and	CC
34837	268	42	two	two	CD
34837	268	43	spoonfuls	spoonful	NNS
34837	268	44	of	of	IN
34837	268	45	flour	flour	NN
34837	268	46	.	.	.
34837	269	1	Add	add	VB
34837	269	2	sufficient	sufficient	JJ
34837	269	3	boiling	boiling	NN
34837	269	4	water	water	NN
34837	269	5	or	or	CC
34837	269	6	broth	broth	NN
34837	269	7	to	to	TO
34837	269	8	cover	cover	VB
34837	269	9	it	-PRON-	PRP
34837	269	10	,	,	,
34837	269	11	and	and	CC
34837	269	12	let	let	VB
34837	269	13	it	-PRON-	PRP
34837	269	14	stew	stew	VB
34837	269	15	a	a	DT
34837	269	16	quarter	quarter	NN
34837	269	17	of	of	IN
34837	269	18	an	an	DT
34837	269	19	hour	hour	NN
34837	269	20	.	.	.
34837	270	1	Strain	strain	VB
34837	270	2	it	-PRON-	PRP
34837	270	3	,	,	,
34837	270	4	stir	stir	VB
34837	270	5	in	in	IN
34837	270	6	a	a	DT
34837	270	7	little	little	RB
34837	270	8	more	more	JJR
34837	270	9	butter	butter	NN
34837	270	10	,	,	,
34837	270	11	and	and	CC
34837	270	12	serve	serve	VB
34837	270	13	it	-PRON-	PRP
34837	270	14	up	up	RP
34837	270	15	.	.	.
34837	271	1	TOMATA	TOMATA	NNP
34837	271	2	SAUCE	SAUCE	NNP
34837	271	3	.	.	.
34837	272	1	Bake	bake	VB
34837	272	2	ten	ten	JJ
34837	272	3	tomatas	tomatas	NN
34837	272	4	,	,	,
34837	272	5	with	with	IN
34837	272	6	pepper	pepper	NN
34837	272	7	and	and	CC
34837	272	8	salt	salt	NN
34837	272	9	,	,	,
34837	272	10	till	till	IN
34837	272	11	they	-PRON-	PRP
34837	272	12	become	become	VBP
34837	272	13	like	like	IN
34837	272	14	a	a	DT
34837	272	15	marmalade	marmalade	NN
34837	272	16	.	.	.
34837	273	1	Then	then	RB
34837	273	2	add	add	VB
34837	273	3	a	a	DT
34837	273	4	little	little	JJ
34837	273	5	flour	flour	NN
34837	273	6	or	or	CC
34837	273	7	grated	grate	VBN
34837	273	8	bread	bread	NN
34837	273	9	crumbs	crumb	NNS
34837	273	10	,	,	,
34837	273	11	and	and	CC
34837	273	12	a	a	DT
34837	273	13	little	little	JJ
34837	273	14	broth	broth	NN
34837	273	15	or	or	CC
34837	273	16	hot	hot	JJ
34837	273	17	water	water	NN
34837	273	18	.	.	.
34837	274	1	Stew	stew	VB
34837	274	2	it	-PRON-	PRP
34837	274	3	gently	gently	RB
34837	274	4	ten	ten	CD
34837	274	5	minutes	minute	NNS
34837	274	6	,	,	,
34837	274	7	and	and	CC
34837	274	8	before	before	IN
34837	274	9	you	-PRON-	PRP
34837	274	10	send	send	VBP
34837	274	11	it	-PRON-	PRP
34837	274	12	to	to	TO
34837	274	13	table	table	NN
34837	274	14	add	add	VB
34837	274	15	two	two	CD
34837	274	16	ounces	ounce	NNS
34837	274	17	of	of	IN
34837	274	18	butter	butter	NN
34837	274	19	and	and	CC
34837	274	20	let	let	VB
34837	274	21	it	-PRON-	PRP
34837	274	22	melt	melt	VB
34837	274	23	in	in	IN
34837	274	24	the	the	DT
34837	274	25	sauce	sauce	NN
34837	274	26	.	.	.
34837	275	1	CUCUMBER	CUCUMBER	NNP
34837	275	2	SAUCE	SAUCE	VBD
34837	275	3	.	.	.
34837	276	1	Put	put	VB
34837	276	2	into	into	IN
34837	276	3	a	a	DT
34837	276	4	sauce	sauce	NN
34837	276	5	-	-	HYPH
34837	276	6	pan	pan	NN
34837	276	7	a	a	DT
34837	276	8	piece	piece	NN
34837	276	9	of	of	IN
34837	276	10	butter	butter	NN
34837	276	11	rolled	roll	VBN
34837	276	12	in	in	IN
34837	276	13	flour	flour	NN
34837	276	14	,	,	,
34837	276	15	some	some	DT
34837	276	16	salt	salt	NN
34837	276	17	,	,	,
34837	276	18	pepper	pepper	NN
34837	276	19	,	,	,
34837	276	20	and	and	CC
34837	276	21	one	one	CD
34837	276	22	or	or	CC
34837	276	23	two	two	CD
34837	276	24	pickled	pickled	JJ
34837	276	25	cucumbers	cucumber	NNS
34837	276	26	minced	mince	VBD
34837	276	27	fine	fine	RB
34837	276	28	.	.	.
34837	277	1	Moisten	moisten	VB
34837	277	2	it	-PRON-	PRP
34837	277	3	with	with	IN
34837	277	4	boiling	boil	VBG
34837	277	5	water	water	NN
34837	277	6	.	.	.
34837	278	1	Let	let	VB
34837	278	2	it	-PRON-	PRP
34837	278	3	stew	stew	VB
34837	278	4	gently	gently	RB
34837	278	5	a	a	DT
34837	278	6	few	few	JJ
34837	278	7	minutes	minute	NNS
34837	278	8	,	,	,
34837	278	9	and	and	CC
34837	278	10	serve	serve	VB
34837	278	11	it	-PRON-	PRP
34837	278	12	up	up	RP
34837	278	13	.	.	.
34837	279	1	BREAD	BREAD	NNP
34837	279	2	SAUCE	SAUCE	NNP
34837	279	3	.	.	.
34837	280	1	Take	take	VB
34837	280	2	four	four	CD
34837	280	3	ounces	ounce	NNS
34837	280	4	of	of	IN
34837	280	5	grated	grate	VBN
34837	280	6	stale	stale	JJ
34837	280	7	bread	bread	NN
34837	280	8	;	;	:
34837	280	9	pour	pour	VB
34837	280	10	over	over	IN
34837	280	11	it	-PRON-	PRP
34837	280	12	sufficient	sufficient	JJ
34837	280	13	milk	milk	NN
34837	280	14	to	to	TO
34837	280	15	cover	cover	VB
34837	280	16	it	-PRON-	PRP
34837	280	17	,	,	,
34837	280	18	and	and	CC
34837	280	19	let	let	VB
34837	280	20	it	-PRON-	PRP
34837	280	21	soak	soak	VB
34837	280	22	about	about	RB
34837	280	23	three	three	CD
34837	280	24	quarters	quarter	NNS
34837	280	25	of	of	IN
34837	280	26	an	an	DT
34837	280	27	hour	hour	NN
34837	280	28	,	,	,
34837	280	29	or	or	CC
34837	280	30	till	till	IN
34837	280	31	it	-PRON-	PRP
34837	280	32	becomes	become	VBZ
34837	280	33	incorporated	incorporate	VBN
34837	280	34	with	with	IN
34837	280	35	the	the	DT
34837	280	36	milk	milk	NN
34837	280	37	.	.	.
34837	281	1	Then	then	RB
34837	281	2	add	add	VB
34837	281	3	a	a	DT
34837	281	4	dozen	dozen	NN
34837	281	5	corns	corn	NNS
34837	281	6	of	of	IN
34837	281	7	black	black	JJ
34837	281	8	pepper	pepper	NN
34837	281	9	,	,	,
34837	281	10	a	a	DT
34837	281	11	little	little	JJ
34837	281	12	salt	salt	NN
34837	281	13	,	,	,
34837	281	14	and	and	CC
34837	281	15	a	a	DT
34837	281	16	piece	piece	NN
34837	281	17	of	of	IN
34837	281	18	butter	butter	NN
34837	281	19	the	the	DT
34837	281	20	size	size	NN
34837	281	21	of	of	IN
34837	281	22	a	a	DT
34837	281	23	walnut	walnut	NN
34837	281	24	.	.	.
34837	282	1	Pour	pour	VB
34837	282	2	on	on	IN
34837	282	3	a	a	DT
34837	282	4	little	little	JJ
34837	282	5	more	more	JJR
34837	282	6	milk	milk	NN
34837	282	7	,	,	,
34837	282	8	and	and	CC
34837	282	9	give	give	VB
34837	282	10	it	-PRON-	PRP
34837	282	11	a	a	DT
34837	282	12	boil	boil	NN
34837	282	13	.	.	.
34837	283	1	Serve	serve	VB
34837	283	2	it	-PRON-	PRP
34837	283	3	up	up	RP
34837	283	4	in	in	IN
34837	283	5	a	a	DT
34837	283	6	sauce	sauce	NN
34837	283	7	-	-	HYPH
34837	283	8	boat	boat	NN
34837	283	9	,	,	,
34837	283	10	and	and	CC
34837	283	11	eat	eat	VB
34837	283	12	it	-PRON-	PRP
34837	283	13	with	with	IN
34837	283	14	roast	roast	NN
34837	283	15	wild	wild	JJ
34837	283	16	fowl	fowl	NN
34837	283	17	,	,	,
34837	283	18	or	or	CC
34837	283	19	roast	roast	NN
34837	283	20	pig	pig	NN
34837	283	21	.	.	.
34837	284	1	Instead	instead	RB
34837	284	2	of	of	IN
34837	284	3	the	the	DT
34837	284	4	pepper	pepper	NN
34837	284	5	,	,	,
34837	284	6	you	-PRON-	PRP
34837	284	7	may	may	MD
34837	284	8	boil	boil	VB
34837	284	9	in	in	IN
34837	284	10	it	-PRON-	PRP
34837	284	11	a	a	DT
34837	284	12	hand	hand	NN
34837	284	13	full	full	JJ
34837	284	14	of	of	IN
34837	284	15	dried	dry	VBN
34837	284	16	currants	currant	NNS
34837	284	17	,	,	,
34837	284	18	well	well	RB
34837	284	19	picked	pick	VBD
34837	284	20	,	,	,
34837	284	21	washed	wash	VBD
34837	284	22	,	,	,
34837	284	23	and	and	CC
34837	284	24	floured	flour	VBD
34837	284	25	.	.	.
34837	285	1	SAUCE	SAUCE	VBN
34837	285	2	ROBERT	ROBERT	NNP
34837	285	3	.	.	.
34837	286	1	Put	put	VB
34837	286	2	into	into	IN
34837	286	3	a	a	DT
34837	286	4	sauce	sauce	NN
34837	286	5	-	-	HYPH
34837	286	6	pan	pan	NN
34837	286	7	a	a	DT
34837	286	8	quarter	quarter	NN
34837	286	9	of	of	IN
34837	286	10	a	a	DT
34837	286	11	pound	pound	NN
34837	286	12	of	of	IN
34837	286	13	butter	butter	NN
34837	286	14	,	,	,
34837	286	15	with	with	IN
34837	286	16	a	a	DT
34837	286	17	spoonful	spoonful	NN
34837	286	18	of	of	IN
34837	286	19	flour	flour	NN
34837	286	20	.	.	.
34837	287	1	Simmer	simmer	VB
34837	287	2	them	-PRON-	PRP
34837	287	3	till	till	IN
34837	287	4	of	of	IN
34837	287	5	a	a	DT
34837	287	6	fine	fine	JJ
34837	287	7	brown	brown	JJ
34837	287	8	color	color	NN
34837	287	9	.	.	.
34837	288	1	Mince	mince	VB
34837	288	2	half	half	PDT
34837	288	3	a	a	DT
34837	288	4	dozen	dozen	NN
34837	288	5	large	large	JJ
34837	288	6	onions	onion	NNS
34837	288	7	,	,	,
34837	288	8	and	and	CC
34837	288	9	a	a	DT
34837	288	10	large	large	JJ
34837	288	11	slice	slice	NN
34837	288	12	of	of	IN
34837	288	13	cold	cold	JJ
34837	288	14	ham	ham	NN
34837	288	15	.	.	.
34837	289	1	Put	put	VB
34837	289	2	them	-PRON-	PRP
34837	289	3	into	into	IN
34837	289	4	the	the	DT
34837	289	5	pan	pan	NN
34837	289	6	,	,	,
34837	289	7	with	with	IN
34837	289	8	another	another	DT
34837	289	9	piece	piece	NN
34837	289	10	of	of	IN
34837	289	11	butter	butter	NN
34837	289	12	,	,	,
34837	289	13	and	and	CC
34837	289	14	a	a	DT
34837	289	15	very	very	RB
34837	289	16	little	little	JJ
34837	289	17	broth	broth	NN
34837	289	18	or	or	CC
34837	289	19	warm	warm	JJ
34837	289	20	water	water	NN
34837	289	21	.	.	.
34837	290	1	Skim	Skim	NNP
34837	290	2	the	the	DT
34837	290	3	sauce	sauce	NN
34837	290	4	well	well	RB
34837	290	5	,	,	,
34837	290	6	and	and	CC
34837	290	7	let	let	VB
34837	290	8	it	-PRON-	PRP
34837	290	9	stew	stew	VB
34837	290	10	gently	gently	RB
34837	290	11	for	for	IN
34837	290	12	twenty	twenty	CD
34837	290	13	minutes	minute	NNS
34837	290	14	.	.	.
34837	291	1	Before	before	IN
34837	291	2	you	-PRON-	PRP
34837	291	3	serve	serve	VBP
34837	291	4	it	-PRON-	PRP
34837	291	5	up	up	RP
34837	291	6	,	,	,
34837	291	7	stir	stir	VB
34837	291	8	in	in	IN
34837	291	9	a	a	DT
34837	291	10	table	table	NN
34837	291	11	-	-	HYPH
34837	291	12	spoonful	spoonful	JJ
34837	291	13	of	of	IN
34837	291	14	lemon	lemon	NN
34837	291	15	-	-	HYPH
34837	291	16	juice	juice	NN
34837	291	17	or	or	CC
34837	291	18	vinegar	vinegar	NN
34837	291	19	,	,	,
34837	291	20	and	and	CC
34837	291	21	a	a	DT
34837	291	22	tea	tea	NN
34837	291	23	-	-	HYPH
34837	291	24	spoonful	spoonful	JJ
34837	291	25	of	of	IN
34837	291	26	mustard	mustard	NN
34837	291	27	.	.	.
34837	292	1	This	this	DT
34837	292	2	sauce	sauce	NN
34837	292	3	is	be	VBZ
34837	292	4	used	use	VBN
34837	292	5	chiefly	chiefly	RB
34837	292	6	for	for	IN
34837	292	7	fresh	fresh	JJ
34837	292	8	pork	pork	NN
34837	292	9	,	,	,
34837	292	10	or	or	CC
34837	292	11	white	white	JJ
34837	292	12	poultry	poultry	NN
34837	292	13	.	.	.
34837	293	1	SHALOT	SHALOT	NNP
34837	293	2	OR	or	CC
34837	293	3	ONION	onion	NN
34837	293	4	SAUCE	SAUCE	VBN
34837	293	5	.	.	.
34837	294	1	(	(	-LRB-
34837	294	2	SAUCE	sauce	NN
34837	294	3	RAVIGOTE	RAVIGOTE	NNP
34837	294	4	.	.	.
34837	294	5	)	)	-RRB-
34837	295	1	Take	take	VB
34837	295	2	a	a	DT
34837	295	3	handful	handful	NN
34837	295	4	of	of	IN
34837	295	5	sweet	sweet	JJ
34837	295	6	herbs	herb	NNS
34837	295	7	and	and	CC
34837	295	8	the	the	DT
34837	295	9	same	same	JJ
34837	295	10	quantity	quantity	NN
34837	295	11	of	of	IN
34837	295	12	shalots	shalot	NNS
34837	295	13	or	or	CC
34837	295	14	little	little	JJ
34837	295	15	onions	onion	NNS
34837	295	16	,	,	,
34837	295	17	and	and	CC
34837	295	18	cut	cut	VBD
34837	295	19	them	-PRON-	PRP
34837	295	20	up	up	RP
34837	295	21	small	small	JJ
34837	295	22	.	.	.
34837	296	1	Put	put	VB
34837	296	2	them	-PRON-	PRP
34837	296	3	into	into	IN
34837	296	4	a	a	DT
34837	296	5	sauce	sauce	NN
34837	296	6	-	-	HYPH
34837	296	7	pan	pan	NN
34837	296	8	,	,	,
34837	296	9	with	with	IN
34837	296	10	some	some	DT
34837	296	11	vinegar	vinegar	NN
34837	296	12	,	,	,
34837	296	13	salt	salt	NN
34837	296	14	,	,	,
34837	296	15	pepper	pepper	NN
34837	296	16	,	,	,
34837	296	17	and	and	CC
34837	296	18	sufficient	sufficient	JJ
34837	296	19	broth	broth	NN
34837	296	20	or	or	CC
34837	296	21	warm	warm	JJ
34837	296	22	water	water	NN
34837	296	23	to	to	TO
34837	296	24	cover	cover	VB
34837	296	25	them	-PRON-	PRP
34837	296	26	.	.	.
34837	297	1	Let	let	VB
34837	297	2	them	-PRON-	PRP
34837	297	3	boil	boil	VB
34837	297	4	gently	gently	RB
34837	297	5	for	for	IN
34837	297	6	a	a	DT
34837	297	7	quarter	quarter	NN
34837	297	8	of	of	IN
34837	297	9	an	an	DT
34837	297	10	hour	hour	NN
34837	297	11	.	.	.
34837	298	1	Take	take	VB
34837	298	2	the	the	DT
34837	298	3	sauce	sauce	NN
34837	298	4	from	from	IN
34837	298	5	the	the	DT
34837	298	6	fire	fire	NN
34837	298	7	and	and	CC
34837	298	8	set	set	VBD
34837	298	9	it	-PRON-	PRP
34837	298	10	on	on	IN
34837	298	11	the	the	DT
34837	298	12	stove	stove	NN
34837	298	13	,	,	,
34837	298	14	or	or	CC
34837	298	15	on	on	IN
34837	298	16	the	the	DT
34837	298	17	hearth	hearth	NN
34837	298	18	,	,	,
34837	298	19	and	and	CC
34837	298	20	stir	stir	VB
34837	298	21	in	in	RP
34837	298	22	(	(	-LRB-
34837	298	23	till	till	IN
34837	298	24	it	-PRON-	PRP
34837	298	25	melts	melt	VBZ
34837	298	26	)	)	-RRB-
34837	298	27	a	a	DT
34837	298	28	piece	piece	NN
34837	298	29	of	of	IN
34837	298	30	butter	butter	NN
34837	298	31	rolled	roll	VBN
34837	298	32	in	in	IN
34837	298	33	flour	flour	NN
34837	298	34	,	,	,
34837	298	35	or	or	CC
34837	298	36	a	a	DT
34837	298	37	spoonful	spoonful	NN
34837	298	38	of	of	IN
34837	298	39	olive	olive	JJ
34837	298	40	oil	oil	NN
34837	298	41	.	.	.
34837	299	1	UNIVERSAL	UNIVERSAL	NNP
34837	299	2	SAUCE	SAUCE	NNP
34837	299	3	.	.	.
34837	300	1	Take	take	VB
34837	300	2	a	a	DT
34837	300	3	pint	pint	NN
34837	300	4	of	of	IN
34837	300	5	good	good	JJ
34837	300	6	broth	broth	NN
34837	300	7	,	,	,
34837	300	8	or	or	CC
34837	300	9	a	a	DT
34837	300	10	pint	pint	NN
34837	300	11	of	of	IN
34837	300	12	drawn	draw	VBN
34837	300	13	butter	butter	NN
34837	300	14	.	.	.
34837	301	1	Stir	stir	VB
34837	301	2	into	into	IN
34837	301	3	it	-PRON-	PRP
34837	301	4	a	a	DT
34837	301	5	glass	glass	NN
34837	301	6	of	of	IN
34837	301	7	white	white	JJ
34837	301	8	wine	wine	NN
34837	301	9	,	,	,
34837	301	10	and	and	CC
34837	301	11	half	half	PDT
34837	301	12	the	the	DT
34837	301	13	peel	peel	NN
34837	301	14	of	of	IN
34837	301	15	a	a	DT
34837	301	16	lemon	lemon	NN
34837	301	17	grated	grate	VBN
34837	301	18	.	.	.
34837	302	1	Add	add	VB
34837	302	2	a	a	DT
34837	302	3	laurel	laurel	NN
34837	302	4	leaf	leaf	NN
34837	302	5	,	,	,
34837	302	6	or	or	CC
34837	302	7	two	two	CD
34837	302	8	or	or	CC
34837	302	9	three	three	CD
34837	302	10	peach	peach	NN
34837	302	11	-	-	HYPH
34837	302	12	leaves	leave	NNS
34837	302	13	,	,	,
34837	302	14	and	and	CC
34837	302	15	a	a	DT
34837	302	16	spoonful	spoonful	NN
34837	302	17	of	of	IN
34837	302	18	vinegar	vinegar	NN
34837	302	19	.	.	.
34837	303	1	Let	let	VB
34837	303	2	the	the	DT
34837	303	3	mixture	mixture	NN
34837	303	4	simmer	simmer	NN
34837	303	5	on	on	IN
34837	303	6	a	a	DT
34837	303	7	few	few	JJ
34837	303	8	coals	coal	NNS
34837	303	9	or	or	CC
34837	303	10	on	on	IN
34837	303	11	hot	hot	JJ
34837	303	12	ashes	ashe	NNS
34837	303	13	,	,	,
34837	303	14	for	for	IN
34837	303	15	five	five	CD
34837	303	16	or	or	CC
34837	303	17	six	six	CD
34837	303	18	hours	hour	NNS
34837	303	19	or	or	CC
34837	303	20	more	more	JJR
34837	303	21	,	,	,
34837	303	22	and	and	CC
34837	303	23	it	-PRON-	PRP
34837	303	24	will	will	MD
34837	303	25	be	be	VB
34837	303	26	good	good	JJ
34837	303	27	to	to	TO
34837	303	28	pour	pour	VB
34837	303	29	over	over	RP
34837	303	30	either	either	DT
34837	303	31	meat	meat	NN
34837	303	32	,	,	,
34837	303	33	poultry	poultry	NN
34837	303	34	,	,	,
34837	303	35	or	or	CC
34837	303	36	fish	fish	NN
34837	303	37	,	,	,
34837	303	38	and	and	CC
34837	303	39	will	will	MD
34837	303	40	keep	keep	VB
34837	303	41	several	several	JJ
34837	303	42	days	day	NNS
34837	303	43	in	in	IN
34837	303	44	a	a	DT
34837	303	45	cool	cool	JJ
34837	303	46	place	place	NN
34837	303	47	.	.	.
34837	304	1	LOBSTER	LOBSTER	NNP
34837	304	2	SAUCE	SAUCE	NNP
34837	304	3	.	.	.
34837	305	1	The	the	DT
34837	305	2	lobster	lobster	NN
34837	305	3	being	be	VBG
34837	305	4	boiled	boil	VBN
34837	305	5	,	,	,
34837	305	6	extract	extract	VB
34837	305	7	the	the	DT
34837	305	8	meat	meat	NN
34837	305	9	from	from	IN
34837	305	10	the	the	DT
34837	305	11	shell	shell	NN
34837	305	12	,	,	,
34837	305	13	and	and	CC
34837	305	14	beat	beat	VBD
34837	305	15	it	-PRON-	PRP
34837	305	16	in	in	IN
34837	305	17	a	a	DT
34837	305	18	mortar	mortar	NN
34837	305	19	.	.	.
34837	306	1	Rub	rub	VB
34837	306	2	it	-PRON-	PRP
34837	306	3	through	through	IN
34837	306	4	a	a	DT
34837	306	5	cullender	cullender	NN
34837	306	6	or	or	CC
34837	306	7	sieve	sieve	VB
34837	306	8	,	,	,
34837	306	9	and	and	CC
34837	306	10	put	put	VBD
34837	306	11	it	-PRON-	PRP
34837	306	12	into	into	IN
34837	306	13	a	a	DT
34837	306	14	sauce	sauce	NN
34837	306	15	-	-	HYPH
34837	306	16	pan	pan	NN
34837	306	17	with	with	IN
34837	306	18	a	a	DT
34837	306	19	spoonful	spoonful	NN
34837	306	20	of	of	IN
34837	306	21	velouté	velouté	NN
34837	306	22	(	(	-LRB-
34837	306	23	or	or	CC
34837	306	24	velvet	velvet	NN
34837	306	25	essence	essence	NN
34837	306	26	)	)	-RRB-
34837	306	27	if	if	IN
34837	306	28	you	-PRON-	PRP
34837	306	29	have	have	VBP
34837	306	30	it	-PRON-	PRP
34837	306	31	,	,	,
34837	306	32	and	and	CC
34837	306	33	one	one	CD
34837	306	34	of	of	IN
34837	306	35	broth	broth	NN
34837	306	36	.	.	.
34837	307	1	Mix	mix	VB
34837	307	2	it	-PRON-	PRP
34837	307	3	well	well	RB
34837	307	4	,	,	,
34837	307	5	and	and	CC
34837	307	6	add	add	VB
34837	307	7	a	a	DT
34837	307	8	piece	piece	NN
34837	307	9	of	of	IN
34837	307	10	butter	butter	NN
34837	307	11	,	,	,
34837	307	12	some	some	DT
34837	307	13	salt	salt	NN
34837	307	14	,	,	,
34837	307	15	and	and	CC
34837	307	16	some	some	DT
34837	307	17	Cayenne	Cayenne	NNP
34837	307	18	pepper	pepper	NN
34837	307	19	.	.	.
34837	308	1	Stew	stew	VB
34837	308	2	it	-PRON-	PRP
34837	308	3	ten	ten	CD
34837	308	4	minutes	minute	NNS
34837	308	5	,	,	,
34837	308	6	and	and	CC
34837	308	7	serve	serve	VB
34837	308	8	it	-PRON-	PRP
34837	308	9	up	up	RP
34837	308	10	,	,	,
34837	308	11	to	to	TO
34837	308	12	eat	eat	VB
34837	308	13	with	with	IN
34837	308	14	boiled	boil	VBN
34837	308	15	fresh	fresh	JJ
34837	308	16	fish	fish	NN
34837	308	17	.	.	.
34837	309	1	SPINACH	SPINACH	NNP
34837	309	2	FOR	for	IN
34837	309	3	COLORING	color	VBG
34837	309	4	GREEN	GREEN	NNP
34837	309	5	.	.	.
34837	310	1	Take	take	VB
34837	310	2	three	three	CD
34837	310	3	handfuls	handful	NNS
34837	310	4	of	of	IN
34837	310	5	spinach	spinach	NN
34837	310	6	,	,	,
34837	310	7	and	and	CC
34837	310	8	pound	pound	VB
34837	310	9	it	-PRON-	PRP
34837	310	10	in	in	IN
34837	310	11	a	a	DT
34837	310	12	mortar	mortar	NN
34837	310	13	to	to	TO
34837	310	14	extract	extract	VB
34837	310	15	the	the	DT
34837	310	16	juice	juice	NN
34837	310	17	.	.	.
34837	311	1	Then	then	RB
34837	311	2	put	put	VB
34837	311	3	it	-PRON-	PRP
34837	311	4	into	into	IN
34837	311	5	a	a	DT
34837	311	6	sauce	sauce	NN
34837	311	7	-	-	HYPH
34837	311	8	pan	pan	NN
34837	311	9	and	and	CC
34837	311	10	set	set	VBD
34837	311	11	it	-PRON-	PRP
34837	311	12	over	over	IN
34837	311	13	a	a	DT
34837	311	14	slow	slow	JJ
34837	311	15	fire	fire	NN
34837	311	16	.	.	.
34837	312	1	When	when	WRB
34837	312	2	it	-PRON-	PRP
34837	312	3	is	be	VBZ
34837	312	4	just	just	RB
34837	312	5	ready	ready	JJ
34837	312	6	to	to	TO
34837	312	7	boil	boil	VB
34837	312	8	,	,	,
34837	312	9	take	take	VB
34837	312	10	it	-PRON-	PRP
34837	312	11	off	off	RP
34837	312	12	and	and	CC
34837	312	13	strain	strain	VB
34837	312	14	it	-PRON-	PRP
34837	312	15	.	.	.
34837	313	1	By	by	IN
34837	313	2	stirring	stir	VBG
34837	313	3	in	in	IN
34837	313	4	a	a	DT
34837	313	5	small	small	JJ
34837	313	6	quantity	quantity	NN
34837	313	7	of	of	IN
34837	313	8	spinach	spinach	NN
34837	313	9	-	-	HYPH
34837	313	10	juice	juice	NN
34837	313	11	,	,	,
34837	313	12	you	-PRON-	PRP
34837	313	13	may	may	MD
34837	313	14	give	give	VB
34837	313	15	any	any	DT
34837	313	16	sauce	sauce	NN
34837	313	17	a	a	DT
34837	313	18	green	green	JJ
34837	313	19	color	color	NN
34837	313	20	.	.	.
34837	314	1	GARLIC	GARLIC	NNP
34837	314	2	BUTTER	BUTTER	NNP
34837	314	3	.	.	.
34837	315	1	Take	take	VB
34837	315	2	two	two	CD
34837	315	3	large	large	JJ
34837	315	4	cloves	clove	NNS
34837	315	5	of	of	IN
34837	315	6	garlic	garlic	NN
34837	315	7	and	and	CC
34837	315	8	pound	pound	VB
34837	315	9	them	-PRON-	PRP
34837	315	10	to	to	IN
34837	315	11	a	a	DT
34837	315	12	paste	paste	NN
34837	315	13	in	in	IN
34837	315	14	a	a	DT
34837	315	15	mortar	mortar	NN
34837	315	16	,	,	,
34837	315	17	adding	add	VBG
34837	315	18	,	,	,
34837	315	19	by	by	IN
34837	315	20	degrees	degree	NNS
34837	315	21	,	,	,
34837	315	22	a	a	DT
34837	315	23	piece	piece	NN
34837	315	24	of	of	IN
34837	315	25	butter	butter	NN
34837	315	26	the	the	DT
34837	315	27	size	size	NN
34837	315	28	of	of	IN
34837	315	29	an	an	DT
34837	315	30	egg	egg	NN
34837	315	31	.	.	.
34837	316	1	You	-PRON-	PRP
34837	316	2	may	may	MD
34837	316	3	with	with	IN
34837	316	4	a	a	DT
34837	316	5	little	little	JJ
34837	316	6	of	of	IN
34837	316	7	this	this	DT
34837	316	8	butter	butter	NN
34837	316	9	give	give	VB
34837	316	10	the	the	DT
34837	316	11	taste	taste	NN
34837	316	12	of	of	IN
34837	316	13	garlic	garlic	NN
34837	316	14	to	to	IN
34837	316	15	sauces	sauce	NNS
34837	316	16	.	.	.
34837	317	1	Some	some	DT
34837	317	2	persons	person	NNS
34837	317	3	like	like	IN
34837	317	4	a	a	DT
34837	317	5	piece	piece	NN
34837	317	6	of	of	IN
34837	317	7	garlic	garlic	JJ
34837	317	8	butter	butter	NN
34837	317	9	on	on	IN
34837	317	10	the	the	DT
34837	317	11	table	table	NN
34837	317	12	,	,	,
34837	317	13	to	to	TO
34837	317	14	eat	eat	VB
34837	317	15	with	with	IN
34837	317	16	roast	roast	NN
34837	317	17	meat	meat	NN
34837	317	18	.	.	.
34837	318	1	HAZELNUT	HAZELNUT	NNP
34837	318	2	BUTTER	BUTTER	NNP
34837	318	3	.	.	.
34837	319	1	Having	have	VBG
34837	319	2	scalded	scald	VBN
34837	319	3	and	and	CC
34837	319	4	blanched	blanch	VBN
34837	319	5	some	some	DT
34837	319	6	hazelnuts	hazelnut	NNS
34837	319	7	,	,	,
34837	319	8	pound	pound	VB
34837	319	9	them	-PRON-	PRP
34837	319	10	to	to	IN
34837	319	11	a	a	DT
34837	319	12	paste	paste	NN
34837	319	13	in	in	IN
34837	319	14	a	a	DT
34837	319	15	mortar	mortar	NN
34837	319	16	,	,	,
34837	319	17	adding	add	VBG
34837	319	18	gradually	gradually	RB
34837	319	19	a	a	DT
34837	319	20	small	small	JJ
34837	319	21	quantity	quantity	NN
34837	319	22	of	of	IN
34837	319	23	butter	butter	NN
34837	319	24	.	.	.
34837	320	1	This	this	DT
34837	320	2	is	be	VBZ
34837	320	3	good	good	JJ
34837	320	4	to	to	TO
34837	320	5	eat	eat	VB
34837	320	6	with	with	IN
34837	320	7	wild	wild	JJ
34837	320	8	fowl	fowl	NN
34837	320	9	,	,	,
34837	320	10	or	or	CC
34837	320	11	to	to	TO
34837	320	12	flavor	flavor	VB
34837	320	13	the	the	DT
34837	320	14	most	most	RBS
34837	320	15	delicate	delicate	JJ
34837	320	16	sauces	sauce	NNS
34837	320	17	.	.	.
34837	321	1	LARDING	LARDING	NNP
34837	321	2	.	.	.
34837	322	1	Larding	lard	VBG
34837	322	2	with	with	IN
34837	322	3	slips	slip	NNS
34837	322	4	of	of	IN
34837	322	5	fat	fat	JJ
34837	322	6	bacon	bacon	NN
34837	322	7	greatly	greatly	RB
34837	322	8	improves	improve	VBZ
34837	322	9	the	the	DT
34837	322	10	taste	taste	NN
34837	322	11	and	and	CC
34837	322	12	appearance	appearance	NN
34837	322	13	of	of	IN
34837	322	14	meat	meat	NN
34837	322	15	,	,	,
34837	322	16	poultry	poultry	NN
34837	322	17	,	,	,
34837	322	18	game	game	NN
34837	322	19	,	,	,
34837	322	20	&	&	CC
34837	322	21	c.	c.	NNP
34837	322	22	and	and	CC
34837	322	23	is	be	VBZ
34837	322	24	much	much	RB
34837	322	25	used	use	VBN
34837	322	26	in	in	IN
34837	322	27	French	french	JJ
34837	322	28	cookery	cookery	NN
34837	322	29	.	.	.
34837	323	1	For	for	IN
34837	323	2	this	this	DT
34837	323	3	purpose	purpose	NN
34837	323	4	,	,	,
34837	323	5	you	-PRON-	PRP
34837	323	6	must	must	MD
34837	323	7	have	have	VB
34837	323	8	a	a	DT
34837	323	9	larding	lard	VBG
34837	323	10	-	-	HYPH
34837	323	11	pin	pin	NN
34837	323	12	(	(	-LRB-
34837	323	13	which	which	WDT
34837	323	14	may	may	MD
34837	323	15	be	be	VB
34837	323	16	purchased	purchase	VBN
34837	323	17	at	at	IN
34837	323	18	the	the	DT
34837	323	19	hardware	hardware	NN
34837	323	20	stores	store	NNS
34837	323	21	)	)	-RRB-
34837	323	22	;	;	:
34837	323	23	it	-PRON-	PRP
34837	323	24	is	be	VBZ
34837	323	25	a	a	DT
34837	323	26	steel	steel	NN
34837	323	27	instrument	instrument	NN
34837	323	28	about	about	IN
34837	323	29	a	a	DT
34837	323	30	foot	foot	NN
34837	323	31	in	in	IN
34837	323	32	length	length	NN
34837	323	33	,	,	,
34837	323	34	sharp	sharp	JJ
34837	323	35	at	at	IN
34837	323	36	one	one	CD
34837	323	37	end	end	NN
34837	323	38	,	,	,
34837	323	39	and	and	CC
34837	323	40	cleft	cleave	VBD
34837	323	41	at	at	IN
34837	323	42	the	the	DT
34837	323	43	other	other	JJ
34837	323	44	into	into	IN
34837	323	45	four	four	CD
34837	323	46	divisions	division	NNS
34837	323	47	which	which	WDT
34837	323	48	are	be	VBP
34837	323	49	near	near	IN
34837	323	50	two	two	CD
34837	323	51	inches	inch	NNS
34837	323	52	long	long	JJ
34837	323	53	,	,	,
34837	323	54	and	and	CC
34837	323	55	resembling	resemble	VBG
34837	323	56	tweezers	tweezer	NNS
34837	323	57	.	.	.
34837	324	1	Bacon	Bacon	NNP
34837	324	2	is	be	VBZ
34837	324	3	the	the	DT
34837	324	4	proper	proper	JJ
34837	324	5	meat	meat	NN
34837	324	6	to	to	TO
34837	324	7	lard	lard	VB
34837	324	8	with	with	IN
34837	324	9	;	;	:
34837	324	10	the	the	DT
34837	324	11	fat	fat	NN
34837	324	12	only	only	RB
34837	324	13	is	be	VBZ
34837	324	14	used	use	VBN
34837	324	15	.	.	.
34837	325	1	Cut	cut	VB
34837	325	2	it	-PRON-	PRP
34837	325	3	into	into	IN
34837	325	4	slips	slip	NNS
34837	325	5	not	not	RB
34837	325	6	exceeding	exceed	VBG
34837	325	7	two	two	CD
34837	325	8	inches	inch	NNS
34837	325	9	in	in	IN
34837	325	10	length	length	NN
34837	325	11	,	,	,
34837	325	12	half	half	PDT
34837	325	13	an	an	DT
34837	325	14	inch	inch	NN
34837	325	15	in	in	IN
34837	325	16	breadth	breadth	NN
34837	325	17	,	,	,
34837	325	18	and	and	CC
34837	325	19	half	half	PDT
34837	325	20	an	an	DT
34837	325	21	inch	inch	NN
34837	325	22	in	in	IN
34837	325	23	thickness	thickness	NN
34837	325	24	,	,	,
34837	325	25	and	and	CC
34837	325	26	smaller	small	JJR
34837	325	27	if	if	IN
34837	325	28	intended	intend	VBN
34837	325	29	for	for	IN
34837	325	30	poultry	poultry	NN
34837	325	31	;	;	:
34837	325	32	they	-PRON-	PRP
34837	325	33	will	will	MD
34837	325	34	diminish	diminish	VB
34837	325	35	in	in	IN
34837	325	36	cooking	cooking	NN
34837	325	37	.	.	.
34837	326	1	Put	put	VB
34837	326	2	these	these	DT
34837	326	3	slips	slip	NNS
34837	326	4	of	of	IN
34837	326	5	bacon	bacon	NN
34837	326	6	(	(	-LRB-
34837	326	7	one	one	CD
34837	326	8	at	at	IN
34837	326	9	a	a	DT
34837	326	10	time	time	NN
34837	326	11	)	)	-RRB-
34837	326	12	into	into	IN
34837	326	13	the	the	DT
34837	326	14	cleft	cleft	NNS
34837	326	15	or	or	CC
34837	326	16	split	split	VBN
34837	326	17	end	end	NN
34837	326	18	of	of	IN
34837	326	19	the	the	DT
34837	326	20	larding	larding	NN
34837	326	21	-	-	HYPH
34837	326	22	pin	pin	NN
34837	326	23	.	.	.
34837	327	1	Give	give	VB
34837	327	2	each	each	DT
34837	327	3	slip	slip	NN
34837	327	4	a	a	DT
34837	327	5	slight	slight	JJ
34837	327	6	twist	twist	NN
34837	327	7	and	and	CC
34837	327	8	press	press	VB
34837	327	9	it	-PRON-	PRP
34837	327	10	down	down	RB
34837	327	11	hard	hard	RB
34837	327	12	into	into	IN
34837	327	13	the	the	DT
34837	327	14	pin	pin	NN
34837	327	15	,	,	,
34837	327	16	with	with	IN
34837	327	17	your	-PRON-	PRP$
34837	327	18	fingers	finger	NNS
34837	327	19	.	.	.
34837	328	1	Then	then	RB
34837	328	2	run	run	VB
34837	328	3	the	the	DT
34837	328	4	pin	pin	NN
34837	328	5	through	through	IN
34837	328	6	the	the	DT
34837	328	7	meat	meat	NN
34837	328	8	or	or	CC
34837	328	9	fowl	fowl	NN
34837	328	10	(	(	-LRB-
34837	328	11	avoiding	avoid	VBG
34837	328	12	the	the	DT
34837	328	13	bones	bone	NNS
34837	328	14	)	)	-RRB-
34837	328	15	,	,	,
34837	328	16	and	and	CC
34837	328	17	when	when	WRB
34837	328	18	you	-PRON-	PRP
34837	328	19	draw	draw	VBP
34837	328	20	it	-PRON-	PRP
34837	328	21	out	out	RP
34837	328	22	on	on	IN
34837	328	23	the	the	DT
34837	328	24	under	under	JJ
34837	328	25	side	side	NN
34837	328	26	it	-PRON-	PRP
34837	328	27	will	will	MD
34837	328	28	have	have	VB
34837	328	29	left	leave	VBN
34837	328	30	the	the	DT
34837	328	31	slip	slip	NN
34837	328	32	of	of	IN
34837	328	33	bacon	bacon	NN
34837	328	34	sticking	stick	VBG
34837	328	35	in	in	IN
34837	328	36	the	the	DT
34837	328	37	upper	upper	JJ
34837	328	38	side	side	NN
34837	328	39	.	.	.
34837	329	1	Take	take	VB
34837	329	2	care	care	NN
34837	329	3	to	to	TO
34837	329	4	arrange	arrange	VB
34837	329	5	the	the	DT
34837	329	6	slips	slip	NNS
34837	329	7	in	in	IN
34837	329	8	regular	regular	JJ
34837	329	9	rows	row	NNS
34837	329	10	and	and	CC
34837	329	11	at	at	IN
34837	329	12	equal	equal	JJ
34837	329	13	distances	distance	NNS
34837	329	14	;	;	:
34837	329	15	have	have	VB
34837	329	16	them	-PRON-	PRP
34837	329	17	all	all	DT
34837	329	18	of	of	IN
34837	329	19	the	the	DT
34837	329	20	same	same	JJ
34837	329	21	size	size	NN
34837	329	22	,	,	,
34837	329	23	and	and	CC
34837	329	24	let	let	VB
34837	329	25	every	every	DT
34837	329	26	one	one	CD
34837	329	27	stick	stick	VB
34837	329	28	up	up	RP
34837	329	29	about	about	IN
34837	329	30	an	an	DT
34837	329	31	inch	inch	NN
34837	329	32	from	from	IN
34837	329	33	the	the	DT
34837	329	34	surface	surface	NN
34837	329	35	of	of	IN
34837	329	36	the	the	DT
34837	329	37	meat	meat	NN
34837	329	38	.	.	.
34837	330	1	If	if	IN
34837	330	2	any	any	DT
34837	330	3	are	be	VBP
34837	330	4	wrong	wrong	JJ
34837	330	5	,	,	,
34837	330	6	take	take	VB
34837	330	7	them	-PRON-	PRP
34837	330	8	out	out	RP
34837	330	9	and	and	CC
34837	330	10	do	do	VB
34837	330	11	them	-PRON-	PRP
34837	330	12	over	over	RP
34837	330	13	again	again	RB
34837	330	14	.	.	.
34837	331	1	Fowls	fowl	NNS
34837	331	2	and	and	CC
34837	331	3	birds	bird	NNS
34837	331	4	are	be	VBP
34837	331	5	generally	generally	RB
34837	331	6	larded	lard	VBN
34837	331	7	on	on	IN
34837	331	8	the	the	DT
34837	331	9	breast	breast	NN
34837	331	10	only	only	RB
34837	331	11	.	.	.
34837	332	1	To	to	TO
34837	332	2	lard	lard	VB
34837	332	3	handsomely	handsomely	RB
34837	332	4	and	and	CC
34837	332	5	neatly	neatly	RB
34837	332	6	,	,	,
34837	332	7	practice	practice	NN
34837	332	8	and	and	CC
34837	332	9	dexterity	dexterity	NN
34837	332	10	are	be	VBP
34837	332	11	requisite	requisite	JJ
34837	332	12	.	.	.
34837	333	1	Cold	cold	JJ
34837	333	2	poultry	poultry	NN
34837	333	3	may	may	MD
34837	333	4	be	be	VB
34837	333	5	larded	lard	VBN
34837	333	6	with	with	IN
34837	333	7	slips	slip	NNS
34837	333	8	of	of	IN
34837	333	9	the	the	DT
34837	333	10	fat	fat	NN
34837	333	11	of	of	IN
34837	333	12	cold	cold	JJ
34837	333	13	boiled	boil	VBN
34837	333	14	ham	ham	NN
34837	333	15	,	,	,
34837	333	16	and	and	CC
34837	333	17	when	when	WRB
34837	333	18	not	not	RB
34837	333	19	to	to	TO
34837	333	20	be	be	VB
34837	333	21	cooked	cook	VBN
34837	333	22	again	again	RB
34837	333	23	,	,	,
34837	333	24	it	-PRON-	PRP
34837	333	25	may	may	MD
34837	333	26	be	be	VB
34837	333	27	made	make	VBN
34837	333	28	to	to	TO
34837	333	29	look	look	VB
34837	333	30	very	very	RB
34837	333	31	tastefully	tastefully	RB
34837	333	32	.	.	.
34837	334	1	The	the	DT
34837	334	2	slips	slip	NNS
34837	334	3	for	for	IN
34837	334	4	cold	cold	JJ
34837	334	5	poultry	poultry	NN
34837	334	6	should	should	MD
34837	334	7	be	be	VB
34837	334	8	very	very	RB
34837	334	9	small	small	JJ
34837	334	10	,	,	,
34837	334	11	scarcely	scarcely	RB
34837	334	12	thicker	thick	JJR
34837	334	13	than	than	IN
34837	334	14	a	a	DT
34837	334	15	straw	straw	NN
34837	334	16	.	.	.
34837	335	1	PART	PART	NNP
34837	335	2	THE	the	DT
34837	335	3	SECOND	second	NN
34837	335	4	.	.	.
34837	336	1	MEATS	MEATS	NNP
34837	336	2	.	.	.
34837	337	1	VEAL	VEAL	NNP
34837	337	2	À	À	NNP
34837	337	3	LA	LA	NNP
34837	337	4	MODE	MODE	NNP
34837	337	5	.	.	.
34837	338	1	Rub	rub	VB
34837	338	2	a	a	DT
34837	338	3	fillet	fillet	NN
34837	338	4	of	of	IN
34837	338	5	veal	veal	NN
34837	338	6	all	all	RB
34837	338	7	over	over	RB
34837	338	8	with	with	IN
34837	338	9	salt	salt	NN
34837	338	10	,	,	,
34837	338	11	and	and	CC
34837	338	12	then	then	RB
34837	338	13	lard	lard	VB
34837	338	14	it	-PRON-	PRP
34837	338	15	.	.	.
34837	339	1	Make	make	VB
34837	339	2	a	a	DT
34837	339	3	seasoning	seasoning	NN
34837	339	4	of	of	IN
34837	339	5	chopped	chop	VBN
34837	339	6	sweet	sweet	JJ
34837	339	7	-	-	HYPH
34837	339	8	herbs	herb	NNS
34837	339	9	,	,	,
34837	339	10	shalots	shalot	NNS
34837	339	11	,	,	,
34837	339	12	mushrooms	mushroom	NNS
34837	339	13	,	,	,
34837	339	14	pepper	pepper	NN
34837	339	15	,	,	,
34837	339	16	salt	salt	NN
34837	339	17	,	,	,
34837	339	18	and	and	CC
34837	339	19	powdered	powder	VBN
34837	339	20	nutmeg	nutmeg	NN
34837	339	21	,	,	,
34837	339	22	and	and	CC
34837	339	23	mace	mace	NN
34837	339	24	.	.	.
34837	340	1	Moisten	moisten	VB
34837	340	2	it	-PRON-	PRP
34837	340	3	with	with	IN
34837	340	4	sweet	sweet	JJ
34837	340	5	oil	oil	NN
34837	340	6	,	,	,
34837	340	7	and	and	CC
34837	340	8	cover	cover	VB
34837	340	9	the	the	DT
34837	340	10	veal	veal	NN
34837	340	11	all	all	RB
34837	340	12	over	over	RB
34837	340	13	with	with	IN
34837	340	14	it	-PRON-	PRP
34837	340	15	.	.	.
34837	341	1	Put	put	VB
34837	341	2	the	the	DT
34837	341	3	veal	veal	NN
34837	341	4	into	into	IN
34837	341	5	a	a	DT
34837	341	6	tureen	tureen	NN
34837	341	7	,	,	,
34837	341	8	and	and	CC
34837	341	9	let	let	VB
34837	341	10	it	-PRON-	PRP
34837	341	11	set	set	VB
34837	341	12	for	for	IN
34837	341	13	several	several	JJ
34837	341	14	hours	hour	NNS
34837	341	15	or	or	CC
34837	341	16	all	all	DT
34837	341	17	night	night	NN
34837	341	18	.	.	.
34837	342	1	Then	then	RB
34837	342	2	take	take	VB
34837	342	3	it	-PRON-	PRP
34837	342	4	out	out	RP
34837	342	5	,	,	,
34837	342	6	covered	cover	VBN
34837	342	7	as	as	IN
34837	342	8	it	-PRON-	PRP
34837	342	9	is	be	VBZ
34837	342	10	with	with	IN
34837	342	11	the	the	DT
34837	342	12	seasoning	seasoning	NN
34837	342	13	,	,	,
34837	342	14	and	and	CC
34837	342	15	wrap	wrap	VB
34837	342	16	it	-PRON-	PRP
34837	342	17	in	in	IN
34837	342	18	two	two	CD
34837	342	19	sheets	sheet	NNS
34837	342	20	of	of	IN
34837	342	21	white	white	JJ
34837	342	22	paper	paper	NN
34837	342	23	,	,	,
34837	342	24	well	well	RB
34837	342	25	buttered	butter	VBD
34837	342	26	,	,	,
34837	342	27	and	and	CC
34837	342	28	roast	roast	VB
34837	342	29	or	or	CC
34837	342	30	bake	bake	VB
34837	342	31	it	-PRON-	PRP
34837	342	32	.	.	.
34837	343	1	When	when	WRB
34837	343	2	it	-PRON-	PRP
34837	343	3	is	be	VBZ
34837	343	4	quite	quite	RB
34837	343	5	done	do	VBN
34837	343	6	,	,	,
34837	343	7	take	take	VB
34837	343	8	off	off	RP
34837	343	9	the	the	DT
34837	343	10	paper	paper	NN
34837	343	11	,	,	,
34837	343	12	and	and	CC
34837	343	13	scrape	scrape	VB
34837	343	14	off	off	RP
34837	343	15	all	all	PDT
34837	343	16	the	the	DT
34837	343	17	seasoning	seasoning	NN
34837	343	18	from	from	IN
34837	343	19	the	the	DT
34837	343	20	veal	veal	NN
34837	343	21	.	.	.
34837	344	1	Put	put	VB
34837	344	2	the	the	DT
34837	344	3	seasoning	seasoning	NN
34837	344	4	into	into	IN
34837	344	5	a	a	DT
34837	344	6	sauce	sauce	NN
34837	344	7	-	-	HYPH
34837	344	8	pan	pan	NN
34837	344	9	with	with	IN
34837	344	10	the	the	DT
34837	344	11	gravy	gravy	NN
34837	344	12	,	,	,
34837	344	13	the	the	DT
34837	344	14	juice	juice	NN
34837	344	15	of	of	IN
34837	344	16	half	half	PDT
34837	344	17	a	a	DT
34837	344	18	lemon	lemon	NN
34837	344	19	,	,	,
34837	344	20	a	a	DT
34837	344	21	piece	piece	NN
34837	344	22	of	of	IN
34837	344	23	butter	butter	NN
34837	344	24	rolled	roll	VBN
34837	344	25	in	in	IN
34837	344	26	flour	flour	NN
34837	344	27	,	,	,
34837	344	28	and	and	CC
34837	344	29	a	a	DT
34837	344	30	little	little	JJ
34837	344	31	salt	salt	NN
34837	344	32	.	.	.
34837	345	1	Give	give	VB
34837	345	2	it	-PRON-	PRP
34837	345	3	a	a	DT
34837	345	4	boil	boil	NN
34837	345	5	,	,	,
34837	345	6	skim	skim	VB
34837	345	7	it	-PRON-	PRP
34837	345	8	well	well	RB
34837	345	9	,	,	,
34837	345	10	and	and	CC
34837	345	11	pour	pour	VB
34837	345	12	it	-PRON-	PRP
34837	345	13	over	over	IN
34837	345	14	the	the	DT
34837	345	15	veal	veal	NN
34837	345	16	.	.	.
34837	346	1	VEAL	VEAL	NNP
34837	346	2	CUTLETS	cutlet	NNS
34837	346	3	.	.	.
34837	347	1	Make	make	VB
34837	347	2	a	a	DT
34837	347	3	seasoning	seasoning	NN
34837	347	4	of	of	IN
34837	347	5	grated	grate	VBN
34837	347	6	bread	bread	NN
34837	347	7	,	,	,
34837	347	8	minced	mince	VBN
34837	347	9	ham	ham	NNP
34837	347	10	,	,	,
34837	347	11	chopped	chop	VBD
34837	347	12	parsley	parsley	NN
34837	347	13	,	,	,
34837	347	14	salt	salt	NN
34837	347	15	,	,	,
34837	347	16	pepper	pepper	NN
34837	347	17	,	,	,
34837	347	18	and	and	CC
34837	347	19	chopped	chop	VBD
34837	347	20	mushrooms	mushroom	NNS
34837	347	21	if	if	IN
34837	347	22	you	-PRON-	PRP
34837	347	23	have	have	VBP
34837	347	24	them	-PRON-	PRP
34837	347	25	.	.	.
34837	348	1	Mix	mix	VB
34837	348	2	with	with	IN
34837	348	3	it	-PRON-	PRP
34837	348	4	some	some	DT
34837	348	5	yolk	yolk	NNP
34837	348	6	of	of	IN
34837	348	7	egg	egg	NN
34837	348	8	.	.	.
34837	349	1	Cut	cut	VB
34837	349	2	the	the	DT
34837	349	3	veal	veal	NN
34837	349	4	into	into	IN
34837	349	5	small	small	JJ
34837	349	6	thin	thin	JJ
34837	349	7	slices	slice	NNS
34837	349	8	,	,	,
34837	349	9	rub	rub	VB
34837	349	10	them	-PRON-	PRP
34837	349	11	all	all	DT
34837	349	12	over	over	RB
34837	349	13	with	with	IN
34837	349	14	lard	lard	NN
34837	349	15	,	,	,
34837	349	16	and	and	CC
34837	349	17	then	then	RB
34837	349	18	spread	spread	VB
34837	349	19	the	the	DT
34837	349	20	seasoning	seasoning	NN
34837	349	21	over	over	IN
34837	349	22	both	both	DT
34837	349	23	sides	side	NNS
34837	349	24	.	.	.
34837	350	1	Wrap	wrap	VB
34837	350	2	up	up	RP
34837	350	3	each	each	DT
34837	350	4	cutlet	cutlet	NN
34837	350	5	carefully	carefully	RB
34837	350	6	in	in	IN
34837	350	7	white	white	JJ
34837	350	8	paper	paper	NN
34837	350	9	,	,	,
34837	350	10	oiled	oil	VBD
34837	350	11	or	or	CC
34837	350	12	buttered	butter	VBN
34837	350	13	.	.	.
34837	351	1	Bake	bake	VB
34837	351	2	them	-PRON-	PRP
34837	351	3	slowly	slowly	RB
34837	351	4	for	for	IN
34837	351	5	three	three	CD
34837	351	6	quarters	quarter	NNS
34837	351	7	of	of	IN
34837	351	8	an	an	DT
34837	351	9	hour	hour	NN
34837	351	10	,	,	,
34837	351	11	and	and	CC
34837	351	12	serve	serve	VB
34837	351	13	them	-PRON-	PRP
34837	351	14	up	up	RP
34837	351	15	in	in	IN
34837	351	16	the	the	DT
34837	351	17	papers	paper	NNS
34837	351	18	.	.	.
34837	352	1	BLANQUETTE	blanquette	NN
34837	352	2	OR	or	CC
34837	352	3	FRICASSEE	fricassee	NN
34837	352	4	OF	of	IN
34837	352	5	VEAL	veal	NN
34837	352	6	.	.	.
34837	353	1	Take	take	VB
34837	353	2	the	the	DT
34837	353	3	remains	remain	NNS
34837	353	4	of	of	IN
34837	353	5	a	a	DT
34837	353	6	cold	cold	JJ
34837	353	7	roast	roast	NN
34837	353	8	fillet	fillet	NN
34837	353	9	,	,	,
34837	353	10	or	or	CC
34837	353	11	loin	loin	NN
34837	353	12	of	of	IN
34837	353	13	veal	veal	NN
34837	353	14	.	.	.
34837	354	1	Cut	cut	VB
34837	354	2	it	-PRON-	PRP
34837	354	3	into	into	IN
34837	354	4	small	small	JJ
34837	354	5	thin	thin	JJ
34837	354	6	pieces	piece	NNS
34837	354	7	.	.	.
34837	355	1	Put	put	VB
34837	355	2	them	-PRON-	PRP
34837	355	3	into	into	IN
34837	355	4	a	a	DT
34837	355	5	stew	stew	NN
34837	355	6	-	-	HYPH
34837	355	7	pan	pan	NN
34837	355	8	with	with	IN
34837	355	9	a	a	DT
34837	355	10	piece	piece	NN
34837	355	11	of	of	IN
34837	355	12	butter	butter	NN
34837	355	13	rolled	roll	VBN
34837	355	14	in	in	IN
34837	355	15	flour	flour	NN
34837	355	16	,	,	,
34837	355	17	salt	salt	NN
34837	355	18	,	,	,
34837	355	19	pepper	pepper	NN
34837	355	20	,	,	,
34837	355	21	a	a	DT
34837	355	22	few	few	JJ
34837	355	23	small	small	JJ
34837	355	24	onions	onion	NNS
34837	355	25	minced	mince	VBN
34837	355	26	,	,	,
34837	355	27	a	a	DT
34837	355	28	bunch	bunch	NN
34837	355	29	of	of	IN
34837	355	30	sweet	sweet	JJ
34837	355	31	-	-	HYPH
34837	355	32	herbs	herb	NNS
34837	355	33	chopped	chop	VBN
34837	355	34	,	,	,
34837	355	35	and	and	CC
34837	355	36	one	one	CD
34837	355	37	or	or	CC
34837	355	38	two	two	CD
34837	355	39	laurel	laurel	NN
34837	355	40	or	or	CC
34837	355	41	peach	peach	NN
34837	355	42	-	-	HYPH
34837	355	43	leaves	leave	NNS
34837	355	44	.	.	.
34837	356	1	Mix	mix	VB
34837	356	2	all	all	RB
34837	356	3	together	together	RB
34837	356	4	.	.	.
34837	357	1	Pour	pour	VB
34837	357	2	in	in	IN
34837	357	3	a	a	DT
34837	357	4	little	little	JJ
34837	357	5	warm	warm	JJ
34837	357	6	water	water	NN
34837	357	7	,	,	,
34837	357	8	and	and	CC
34837	357	9	let	let	VB
34837	357	10	it	-PRON-	PRP
34837	357	11	boil	boil	VB
34837	357	12	gently	gently	RB
34837	357	13	five	five	CD
34837	357	14	minutes	minute	NNS
34837	357	15	or	or	CC
34837	357	16	more	more	JJR
34837	357	17	.	.	.
34837	358	1	When	when	WRB
34837	358	2	you	-PRON-	PRP
34837	358	3	take	take	VBP
34837	358	4	it	-PRON-	PRP
34837	358	5	off	off	RP
34837	358	6	,	,	,
34837	358	7	stir	stir	VB
34837	358	8	in	in	IN
34837	358	9	some	some	DT
34837	358	10	lemon	lemon	NN
34837	358	11	-	-	HYPH
34837	358	12	juice	juice	NN
34837	358	13	and	and	CC
34837	358	14	some	some	DT
34837	358	15	yolk	yolk	NN
34837	358	16	of	of	IN
34837	358	17	egg	egg	NN
34837	358	18	slightly	slightly	RB
34837	358	19	beaten	beat	VBN
34837	358	20	.	.	.
34837	359	1	GODIVEAU	GODIVEAU	NNP
34837	359	2	.	.	.
34837	360	1	Take	take	VB
34837	360	2	a	a	DT
34837	360	3	large	large	JJ
34837	360	4	piece	piece	NN
34837	360	5	of	of	IN
34837	360	6	fillet	fillet	NN
34837	360	7	of	of	IN
34837	360	8	veal	veal	NN
34837	360	9	,	,	,
34837	360	10	free	free	JJ
34837	360	11	from	from	IN
34837	360	12	fat	fat	NN
34837	360	13	or	or	CC
34837	360	14	skin	skin	NN
34837	360	15	.	.	.
34837	361	1	Mince	mince	VB
34837	361	2	it	-PRON-	PRP
34837	361	3	small	small	JJ
34837	361	4	,	,	,
34837	361	5	and	and	CC
34837	361	6	then	then	RB
34837	361	7	pound	pound	VB
34837	361	8	it	-PRON-	PRP
34837	361	9	in	in	IN
34837	361	10	a	a	DT
34837	361	11	mortar	mortar	NN
34837	361	12	till	till	IN
34837	361	13	it	-PRON-	PRP
34837	361	14	is	be	VBZ
34837	361	15	a	a	DT
34837	361	16	smooth	smooth	JJ
34837	361	17	paste	paste	NN
34837	361	18	.	.	.
34837	362	1	Afterwards	afterwards	RB
34837	362	2	rub	rub	VB
34837	362	3	it	-PRON-	PRP
34837	362	4	through	through	IN
34837	362	5	a	a	DT
34837	362	6	cullender	cullender	NN
34837	362	7	or	or	CC
34837	362	8	sieve	sieve	NN
34837	362	9	.	.	.
34837	363	1	Soak	soak	VB
34837	363	2	some	some	DT
34837	363	3	slices	slice	NNS
34837	363	4	of	of	IN
34837	363	5	bread	bread	NN
34837	363	6	in	in	IN
34837	363	7	warm	warm	JJ
34837	363	8	milk	milk	NN
34837	363	9	,	,	,
34837	363	10	and	and	CC
34837	363	11	rub	rub	VB
34837	363	12	the	the	DT
34837	363	13	bread	bread	NN
34837	363	14	also	also	RB
34837	363	15	through	through	IN
34837	363	16	a	a	DT
34837	363	17	sieve	sieve	NN
34837	363	18	.	.	.
34837	364	1	There	there	EX
34837	364	2	must	must	MD
34837	364	3	be	be	VB
34837	364	4	an	an	DT
34837	364	5	equal	equal	JJ
34837	364	6	quantity	quantity	NN
34837	364	7	of	of	IN
34837	364	8	bread	bread	NN
34837	364	9	and	and	CC
34837	364	10	veal	veal	NN
34837	364	11	.	.	.
34837	365	1	Take	take	VB
34837	365	2	the	the	DT
34837	365	3	same	same	JJ
34837	365	4	proportion	proportion	NN
34837	365	5	of	of	IN
34837	365	6	butter	butter	NN
34837	365	7	,	,	,
34837	365	8	and	and	CC
34837	365	9	beat	beat	VBD
34837	365	10	it	-PRON-	PRP
34837	365	11	in	in	IN
34837	365	12	a	a	DT
34837	365	13	mortar	mortar	NN
34837	365	14	with	with	IN
34837	365	15	pepper	pepper	NN
34837	365	16	,	,	,
34837	365	17	salt	salt	NN
34837	365	18	,	,	,
34837	365	19	nutmeg	nutmeg	NNP
34837	365	20	,	,	,
34837	365	21	and	and	CC
34837	365	22	chopped	chop	VBD
34837	365	23	parsley	parsley	NN
34837	365	24	to	to	IN
34837	365	25	your	-PRON-	PRP$
34837	365	26	taste	taste	NN
34837	365	27	.	.	.
34837	366	1	Then	then	RB
34837	366	2	put	put	VB
34837	366	3	all	all	RB
34837	366	4	together	together	RB
34837	366	5	.	.	.
34837	367	1	Beat	beat	VB
34837	367	2	two	two	CD
34837	367	3	or	or	CC
34837	367	4	three	three	CD
34837	367	5	eggs	egg	NNS
34837	367	6	till	till	IN
34837	367	7	very	very	RB
34837	367	8	light	light	JJ
34837	367	9	,	,	,
34837	367	10	and	and	CC
34837	367	11	add	add	VB
34837	367	12	them	-PRON-	PRP
34837	367	13	gradually	gradually	RB
34837	367	14	to	to	IN
34837	367	15	the	the	DT
34837	367	16	mixture	mixture	NN
34837	367	17	.	.	.
34837	368	1	Make	make	VB
34837	368	2	it	-PRON-	PRP
34837	368	3	into	into	IN
34837	368	4	round	round	JJ
34837	368	5	balls	ball	NNS
34837	368	6	or	or	CC
34837	368	7	into	into	IN
34837	368	8	long	long	JJ
34837	368	9	rolls	roll	NNS
34837	368	10	,	,	,
34837	368	11	and	and	CC
34837	368	12	fry	fry	VB
34837	368	13	them	-PRON-	PRP
34837	368	14	in	in	IN
34837	368	15	butter	butter	NN
34837	368	16	.	.	.
34837	369	1	Or	or	CC
34837	369	2	you	-PRON-	PRP
34837	369	3	may	may	MD
34837	369	4	put	put	VB
34837	369	5	it	-PRON-	PRP
34837	369	6	into	into	IN
34837	369	7	a	a	DT
34837	369	8	pie	pie	NN
34837	369	9	(	(	-LRB-
34837	369	10	without	without	IN
34837	369	11	a	a	DT
34837	369	12	lid	lid	NN
34837	369	13	)	)	-RRB-
34837	369	14	and	and	CC
34837	369	15	bake	bake	VB
34837	369	16	it	-PRON-	PRP
34837	369	17	.	.	.
34837	370	1	Godiveau	Godiveau	NNP
34837	370	2	is	be	VBZ
34837	370	3	a	a	DT
34837	370	4	very	very	RB
34837	370	5	fine	fine	JJ
34837	370	6	stuffing	stuffing	NN
34837	370	7	for	for	IN
34837	370	8	poultry	poultry	NN
34837	370	9	or	or	CC
34837	370	10	wild	wild	JJ
34837	370	11	fowl	fowl	NN
34837	370	12	.	.	.
34837	371	1	CALVES	calves	NN
34837	371	2	'	'	POS
34837	371	3	LIVER	liver	NN
34837	371	4	BAKED	BAKED	NNP
34837	371	5	.	.	.
34837	372	1	Lard	Lard	NNP
34837	372	2	the	the	DT
34837	372	3	liver	liver	NN
34837	372	4	with	with	IN
34837	372	5	bacon	bacon	NN
34837	372	6	,	,	,
34837	372	7	and	and	CC
34837	372	8	let	let	VB
34837	372	9	it	-PRON-	PRP
34837	372	10	lie	lie	VB
34837	372	11	three	three	CD
34837	372	12	or	or	CC
34837	372	13	four	four	CD
34837	372	14	hours	hour	NNS
34837	372	15	in	in	IN
34837	372	16	a	a	DT
34837	372	17	covered	cover	VBN
34837	372	18	tureen	tureen	NN
34837	372	19	with	with	IN
34837	372	20	a	a	DT
34837	372	21	seasoning	seasoning	NN
34837	372	22	of	of	IN
34837	372	23	parsley	parsley	NN
34837	372	24	,	,	,
34837	372	25	shalots	shalot	NNS
34837	372	26	,	,	,
34837	372	27	laurel	laurel	NN
34837	372	28	and	and	CC
34837	372	29	thyme	thyme	NNS
34837	372	30	chopped	chop	VBD
34837	372	31	small	small	JJ
34837	372	32	,	,	,
34837	372	33	a	a	DT
34837	372	34	little	little	JJ
34837	372	35	pepper	pepper	NN
34837	372	36	and	and	CC
34837	372	37	salt	salt	NN
34837	372	38	,	,	,
34837	372	39	and	and	CC
34837	372	40	two	two	CD
34837	372	41	table	table	NN
34837	372	42	-	-	HYPH
34837	372	43	spoonfuls	spoonful	NNS
34837	372	44	of	of	IN
34837	372	45	sweet	sweet	JJ
34837	372	46	oil	oil	NN
34837	372	47	.	.	.
34837	373	1	Turn	turn	VB
34837	373	2	it	-PRON-	PRP
34837	373	3	several	several	JJ
34837	373	4	times	time	NNS
34837	373	5	.	.	.
34837	374	1	Then	then	RB
34837	374	2	wrap	wrap	VB
34837	374	3	it	-PRON-	PRP
34837	374	4	up	up	RP
34837	374	5	in	in	IN
34837	374	6	thin	thin	JJ
34837	374	7	slices	slice	NNS
34837	374	8	of	of	IN
34837	374	9	bacon	bacon	NN
34837	374	10	or	or	CC
34837	374	11	cold	cold	JJ
34837	374	12	ham	ham	NN
34837	374	13	,	,	,
34837	374	14	and	and	CC
34837	374	15	bake	bake	VB
34837	374	16	or	or	CC
34837	374	17	roast	roast	VB
34837	374	18	it	-PRON-	PRP
34837	374	19	about	about	IN
34837	374	20	an	an	DT
34837	374	21	hour	hour	NN
34837	374	22	and	and	CC
34837	374	23	a	a	DT
34837	374	24	quarter	quarter	NN
34837	374	25	.	.	.
34837	375	1	Add	add	VB
34837	375	2	to	to	IN
34837	375	3	the	the	DT
34837	375	4	gravy	gravy	NN
34837	375	5	the	the	DT
34837	375	6	yolk	yolk	NNP
34837	375	7	of	of	IN
34837	375	8	an	an	DT
34837	375	9	egg	egg	NN
34837	375	10	,	,	,
34837	375	11	and	and	CC
34837	375	12	some	some	DT
34837	375	13	minced	mince	VBN
34837	375	14	onions	onion	NNS
34837	375	15	and	and	CC
34837	375	16	chopped	chop	VBD
34837	375	17	sweet	sweet	JJ
34837	375	18	-	-	HYPH
34837	375	19	herbs	herb	NNS
34837	375	20	.	.	.
34837	376	1	CALVES	calves	NN
34837	376	2	'	'	POS
34837	376	3	LIVER	LIVER	NNP
34837	376	4	FRIED	FRIED	NNP
34837	376	5	.	.	.
34837	377	1	Cut	cut	VB
34837	377	2	the	the	DT
34837	377	3	liver	liver	NN
34837	377	4	into	into	IN
34837	377	5	thin	thin	JJ
34837	377	6	slices	slice	NNS
34837	377	7	,	,	,
34837	377	8	and	and	CC
34837	377	9	put	put	VBD
34837	377	10	them	-PRON-	PRP
34837	377	11	into	into	IN
34837	377	12	a	a	DT
34837	377	13	frying	frying	JJ
34837	377	14	-	-	HYPH
34837	377	15	pan	pan	NN
34837	377	16	with	with	IN
34837	377	17	a	a	DT
34837	377	18	piece	piece	NN
34837	377	19	of	of	IN
34837	377	20	butter	butter	NN
34837	377	21	rolled	roll	VBN
34837	377	22	in	in	IN
34837	377	23	flour	flour	NN
34837	377	24	,	,	,
34837	377	25	some	some	DT
34837	377	26	minced	mince	VBN
34837	377	27	onions	onion	NNS
34837	377	28	and	and	CC
34837	377	29	a	a	DT
34837	377	30	glass	glass	NN
34837	377	31	of	of	IN
34837	377	32	white	white	JJ
34837	377	33	wine	wine	NN
34837	377	34	,	,	,
34837	377	35	salt	salt	NN
34837	377	36	,	,	,
34837	377	37	pepper	pepper	NN
34837	377	38	,	,	,
34837	377	39	and	and	CC
34837	377	40	a	a	DT
34837	377	41	little	little	JJ
34837	377	42	mace	mace	NN
34837	377	43	.	.	.
34837	378	1	Let	let	VB
34837	378	2	it	-PRON-	PRP
34837	378	3	fry	fry	VB
34837	378	4	about	about	RB
34837	378	5	ten	ten	CD
34837	378	6	minutes	minute	NNS
34837	378	7	.	.	.
34837	379	1	VEAL	veal	NN
34837	379	2	KIDNEYS	KIDNEYS	NNP
34837	379	3	.	.	.
34837	380	1	Cut	cut	VB
34837	380	2	the	the	DT
34837	380	3	kidneys	kidney	NNS
34837	380	4	into	into	IN
34837	380	5	thin	thin	JJ
34837	380	6	slices	slice	NNS
34837	380	7	;	;	,
34837	380	8	having	have	VBG
34837	380	9	first	first	RB
34837	380	10	soaked	soak	VBN
34837	380	11	them	-PRON-	PRP
34837	380	12	in	in	IN
34837	380	13	cold	cold	JJ
34837	380	14	water	water	NN
34837	380	15	,	,	,
34837	380	16	rub	rub	VB
34837	380	17	them	-PRON-	PRP
34837	380	18	with	with	IN
34837	380	19	a	a	DT
34837	380	20	little	little	JJ
34837	380	21	salt	salt	NN
34837	380	22	and	and	CC
34837	380	23	pepper	pepper	NN
34837	380	24	.	.	.
34837	381	1	Then	then	RB
34837	381	2	sprinkle	sprinkle	VB
34837	381	3	them	-PRON-	PRP
34837	381	4	with	with	IN
34837	381	5	flour	flour	NN
34837	381	6	,	,	,
34837	381	7	and	and	CC
34837	381	8	a	a	DT
34837	381	9	little	little	JJ
34837	381	10	parsley	parsley	NN
34837	381	11	and	and	CC
34837	381	12	onions	onion	NNS
34837	381	13	minced	mince	VBD
34837	381	14	fine	fine	RB
34837	381	15	.	.	.
34837	382	1	Fry	fry	VB
34837	382	2	them	-PRON-	PRP
34837	382	3	in	in	IN
34837	382	4	butter	butter	NN
34837	382	5	,	,	,
34837	382	6	adding	add	VBG
34837	382	7	a	a	DT
34837	382	8	glass	glass	NN
34837	382	9	of	of	IN
34837	382	10	champagne	champagne	NN
34837	382	11	or	or	CC
34837	382	12	other	other	JJ
34837	382	13	white	white	JJ
34837	382	14	wine	wine	NN
34837	382	15	.	.	.
34837	383	1	Mutton	Mutton	NNP
34837	383	2	kidneys	kidney	NNS
34837	383	3	may	may	MD
34837	383	4	be	be	VB
34837	383	5	done	do	VBN
34837	383	6	in	in	IN
34837	383	7	the	the	DT
34837	383	8	same	same	JJ
34837	383	9	manner	manner	NN
34837	383	10	.	.	.
34837	384	1	Another	another	DT
34837	384	2	way	way	NN
34837	384	3	of	of	IN
34837	384	4	dressing	dress	VBG
34837	384	5	kidneys	kidney	NNS
34837	384	6	is	be	VBZ
34837	384	7	to	to	TO
34837	384	8	split	split	VB
34837	384	9	them	-PRON-	PRP
34837	384	10	in	in	IN
34837	384	11	half	half	DT
34837	384	12	,	,	,
34837	384	13	season	season	VB
34837	384	14	them	-PRON-	PRP
34837	384	15	with	with	IN
34837	384	16	salt	salt	NN
34837	384	17	and	and	CC
34837	384	18	pepper	pepper	NN
34837	384	19	,	,	,
34837	384	20	lard	lard	VB
34837	384	21	them	-PRON-	PRP
34837	384	22	,	,	,
34837	384	23	and	and	CC
34837	384	24	broil	broil	VB
34837	384	25	them	-PRON-	PRP
34837	384	26	.	.	.
34837	385	1	GRILLADES	grillades	NN
34837	385	2	.	.	.
34837	386	1	Cut	cut	NN
34837	386	2	slices	slice	NNS
34837	386	3	from	from	IN
34837	386	4	either	either	CC
34837	386	5	a	a	DT
34837	386	6	fillet	fillet	NN
34837	386	7	of	of	IN
34837	386	8	veal	veal	NN
34837	386	9	,	,	,
34837	386	10	a	a	DT
34837	386	11	round	round	NN
34837	386	12	of	of	IN
34837	386	13	fresh	fresh	JJ
34837	386	14	beef	beef	NN
34837	386	15	,	,	,
34837	386	16	a	a	DT
34837	386	17	leg	leg	NN
34837	386	18	of	of	IN
34837	386	19	mutton	mutton	NN
34837	386	20	,	,	,
34837	386	21	or	or	CC
34837	386	22	a	a	DT
34837	386	23	leg	leg	NN
34837	386	24	of	of	IN
34837	386	25	pork	pork	NN
34837	386	26	.	.	.
34837	387	1	Do	do	VB
34837	387	2	not	not	RB
34837	387	3	let	let	VB
34837	387	4	them	-PRON-	PRP
34837	387	5	exceed	exceed	VB
34837	387	6	the	the	DT
34837	387	7	thickness	thickness	NN
34837	387	8	of	of	IN
34837	387	9	half	half	PDT
34837	387	10	an	an	DT
34837	387	11	inch	inch	NN
34837	387	12	.	.	.
34837	388	1	Put	put	VB
34837	388	2	them	-PRON-	PRP
34837	388	3	into	into	IN
34837	388	4	a	a	DT
34837	388	5	stew	stew	NN
34837	388	6	-	-	HYPH
34837	388	7	pan	pan	NN
34837	388	8	with	with	IN
34837	388	9	a	a	DT
34837	388	10	sufficient	sufficient	JJ
34837	388	11	proportion	proportion	NN
34837	388	12	of	of	IN
34837	388	13	oil	oil	NN
34837	388	14	,	,	,
34837	388	15	pepper	pepper	NN
34837	388	16	,	,	,
34837	388	17	salt	salt	NN
34837	388	18	,	,	,
34837	388	19	and	and	CC
34837	388	20	a	a	DT
34837	388	21	little	little	JJ
34837	388	22	parsley	parsley	NN
34837	388	23	and	and	CC
34837	388	24	onion	onion	NN
34837	388	25	chopped	chop	VBD
34837	388	26	fine	fine	RB
34837	388	27	.	.	.
34837	389	1	Stew	stew	VB
34837	389	2	them	-PRON-	PRP
34837	389	3	in	in	IN
34837	389	4	a	a	DT
34837	389	5	very	very	RB
34837	389	6	little	little	JJ
34837	389	7	water	water	NN
34837	389	8	till	till	IN
34837	389	9	half	half	NN
34837	389	10	done	do	VBN
34837	389	11	.	.	.
34837	390	1	Then	then	RB
34837	390	2	prepare	prepare	VB
34837	390	3	some	some	DT
34837	390	4	sheets	sheet	NNS
34837	390	5	of	of	IN
34837	390	6	white	white	JJ
34837	390	7	paper	paper	NN
34837	390	8	rubbed	rub	VBN
34837	390	9	with	with	IN
34837	390	10	oil	oil	NN
34837	390	11	or	or	CC
34837	390	12	butter	butter	NN
34837	390	13	.	.	.
34837	391	1	Take	take	VB
34837	391	2	out	out	RP
34837	391	3	the	the	DT
34837	391	4	slices	slice	NNS
34837	391	5	of	of	IN
34837	391	6	meat	meat	NN
34837	391	7	(	(	-LRB-
34837	391	8	covered	cover	VBN
34837	391	9	with	with	IN
34837	391	10	this	this	DT
34837	391	11	seasoning	seasoning	NN
34837	391	12	)	)	-RRB-
34837	391	13	and	and	CC
34837	391	14	grate	grate	VB
34837	391	15	some	some	DT
34837	391	16	bread	bread	NN
34837	391	17	crumbs	crumb	VBZ
34837	391	18	over	over	IN
34837	391	19	them	-PRON-	PRP
34837	391	20	.	.	.
34837	392	1	Fasten	fasten	VB
34837	392	2	up	up	RP
34837	392	3	each	each	DT
34837	392	4	slice	slice	NN
34837	392	5	in	in	IN
34837	392	6	a	a	DT
34837	392	7	piece	piece	NN
34837	392	8	of	of	IN
34837	392	9	paper	paper	NN
34837	392	10	,	,	,
34837	392	11	and	and	CC
34837	392	12	broil	broil	VB
34837	392	13	them	-PRON-	PRP
34837	392	14	on	on	IN
34837	392	15	a	a	DT
34837	392	16	gridiron	gridiron	NN
34837	392	17	over	over	IN
34837	392	18	a	a	DT
34837	392	19	slow	slow	JJ
34837	392	20	fire	fire	NN
34837	392	21	.	.	.
34837	393	1	Serve	serve	VB
34837	393	2	them	-PRON-	PRP
34837	393	3	up	up	RP
34837	393	4	in	in	IN
34837	393	5	the	the	DT
34837	393	6	paper	paper	NN
34837	393	7	.	.	.
34837	394	1	LIVER	LIVER	NNP
34837	394	2	CAKE	CAKE	NNS
34837	394	3	.	.	.
34837	395	1	Take	take	VB
34837	395	2	a	a	DT
34837	395	3	pound	pound	NN
34837	395	4	and	and	CC
34837	395	5	a	a	DT
34837	395	6	half	half	NN
34837	395	7	of	of	IN
34837	395	8	grated	grate	VBN
34837	395	9	bread	bread	NN
34837	395	10	,	,	,
34837	395	11	and	and	CC
34837	395	12	two	two	CD
34837	395	13	pounds	pound	NNS
34837	395	14	of	of	IN
34837	395	15	liver	liver	NN
34837	395	16	(	(	-LRB-
34837	395	17	either	either	CC
34837	395	18	calves	calf	NNS
34837	395	19	'	'	POS
34837	395	20	or	or	CC
34837	395	21	pigs	pig	NNS
34837	395	22	'	'	''
34837	395	23	)	)	-RRB-
34837	395	24	a	a	DT
34837	395	25	few	few	JJ
34837	395	26	onions	onion	NNS
34837	395	27	,	,	,
34837	395	28	a	a	DT
34837	395	29	little	little	JJ
34837	395	30	sage	sage	NN
34837	395	31	,	,	,
34837	395	32	some	some	DT
34837	395	33	mushrooms	mushroom	NNS
34837	395	34	,	,	,
34837	395	35	and	and	CC
34837	395	36	a	a	DT
34837	395	37	laurel	laurel	NN
34837	395	38	leaf	leaf	NN
34837	395	39	,	,	,
34837	395	40	all	all	DT
34837	395	41	chopped	chop	VBN
34837	395	42	fine	fine	JJ
34837	395	43	.	.	.
34837	396	1	Mince	mince	VB
34837	396	2	the	the	DT
34837	396	3	liver	liver	NN
34837	396	4	also	also	RB
34837	396	5	,	,	,
34837	396	6	and	and	CC
34837	396	7	mix	mix	VB
34837	396	8	it	-PRON-	PRP
34837	396	9	with	with	IN
34837	396	10	the	the	DT
34837	396	11	other	other	JJ
34837	396	12	ingredients	ingredient	NNS
34837	396	13	,	,	,
34837	396	14	adding	add	VBG
34837	396	15	salt	salt	NN
34837	396	16	,	,	,
34837	396	17	pepper	pepper	NN
34837	396	18	,	,	,
34837	396	19	and	and	CC
34837	396	20	nutmeg	nutmeg	NNP
34837	396	21	.	.	.
34837	397	1	Butter	butter	NN
34837	397	2	a	a	DT
34837	397	3	mould	mould	NN
34837	397	4	or	or	CC
34837	397	5	a	a	DT
34837	397	6	very	very	RB
34837	397	7	deep	deep	JJ
34837	397	8	dish	dish	NN
34837	397	9	.	.	.
34837	398	1	Put	put	VB
34837	398	2	the	the	DT
34837	398	3	mixture	mixture	NN
34837	398	4	into	into	IN
34837	398	5	it	-PRON-	PRP
34837	398	6	,	,	,
34837	398	7	and	and	CC
34837	398	8	let	let	VB
34837	398	9	it	-PRON-	PRP
34837	398	10	bake	bake	VB
34837	398	11	an	an	DT
34837	398	12	hour	hour	NN
34837	398	13	and	and	CC
34837	398	14	a	a	DT
34837	398	15	half	half	NN
34837	398	16	in	in	IN
34837	398	17	a	a	DT
34837	398	18	moderate	moderate	JJ
34837	398	19	oven	oven	NN
34837	398	20	.	.	.
34837	399	1	When	when	WRB
34837	399	2	done	do	VBN
34837	399	3	,	,	,
34837	399	4	turn	turn	VB
34837	399	5	it	-PRON-	PRP
34837	399	6	out	out	RP
34837	399	7	.	.	.
34837	400	1	It	-PRON-	PRP
34837	400	2	is	be	VBZ
34837	400	3	eaten	eat	VBN
34837	400	4	cold	cold	JJ
34837	400	5	,	,	,
34837	400	6	cut	cut	VBN
34837	400	7	in	in	IN
34837	400	8	slices	slice	NNS
34837	400	9	.	.	.
34837	401	1	SIRLOIN	SIRLOIN	NNP
34837	401	2	OF	of	IN
34837	401	3	BEEF	BEEF	NNP
34837	401	4	.	.	.
34837	402	1	Rub	rub	VB
34837	402	2	your	-PRON-	PRP$
34837	402	3	beef	beef	NN
34837	402	4	all	all	RB
34837	402	5	over	over	RB
34837	402	6	with	with	IN
34837	402	7	salt	salt	NN
34837	402	8	,	,	,
34837	402	9	and	and	CC
34837	402	10	lard	lard	VB
34837	402	11	the	the	DT
34837	402	12	lean	lean	JJ
34837	402	13	part	part	NN
34837	402	14	of	of	IN
34837	402	15	it	-PRON-	PRP
34837	402	16	with	with	IN
34837	402	17	slips	slip	NNS
34837	402	18	of	of	IN
34837	402	19	fat	fat	JJ
34837	402	20	bacon	bacon	NN
34837	402	21	.	.	.
34837	403	1	Cover	cover	VB
34837	403	2	the	the	DT
34837	403	3	meat	meat	NN
34837	403	4	with	with	IN
34837	403	5	sheets	sheet	NNS
34837	403	6	of	of	IN
34837	403	7	oiled	oiled	JJ
34837	403	8	or	or	CC
34837	403	9	buttered	butter	VBN
34837	403	10	paper	paper	NN
34837	403	11	.	.	.
34837	404	1	Roast	roast	VB
34837	404	2	it	-PRON-	PRP
34837	404	3	in	in	IN
34837	404	4	proportion	proportion	NN
34837	404	5	to	to	IN
34837	404	6	its	-PRON-	PRP$
34837	404	7	size	size	NN
34837	404	8	,	,	,
34837	404	9	between	between	IN
34837	404	10	three	three	CD
34837	404	11	and	and	CC
34837	404	12	four	four	CD
34837	404	13	hours	hour	NNS
34837	404	14	.	.	.
34837	405	1	Serve	serve	VB
34837	405	2	it	-PRON-	PRP
34837	405	3	up	up	RP
34837	405	4	with	with	IN
34837	405	5	its	-PRON-	PRP$
34837	405	6	gravy	gravy	NN
34837	405	7	,	,	,
34837	405	8	and	and	CC
34837	405	9	have	have	VBP
34837	405	10	some	some	DT
34837	405	11	onion	onion	NN
34837	405	12	sauce	sauce	NN
34837	405	13	in	in	IN
34837	405	14	a	a	DT
34837	405	15	boat	boat	NN
34837	405	16	.	.	.
34837	406	1	STEWED	STEWED	NNP
34837	406	2	BEEF	BEEF	NNP
34837	406	3	.	.	.
34837	407	1	Take	take	VB
34837	407	2	some	some	DT
34837	407	3	slices	slice	NNS
34837	407	4	of	of	IN
34837	407	5	cold	cold	JJ
34837	407	6	roast	roast	NN
34837	407	7	beef	beef	NN
34837	407	8	that	that	WDT
34837	407	9	has	have	VBZ
34837	407	10	been	be	VBN
34837	407	11	under	under	RB
34837	407	12	-	-	HYPH
34837	407	13	done	do	VBN
34837	407	14	.	.	.
34837	408	1	Put	put	VB
34837	408	2	them	-PRON-	PRP
34837	408	3	into	into	IN
34837	408	4	a	a	DT
34837	408	5	stew	stew	NN
34837	408	6	-	-	HYPH
34837	408	7	pan	pan	NN
34837	408	8	with	with	IN
34837	408	9	a	a	DT
34837	408	10	little	little	JJ
34837	408	11	gravy	gravy	NN
34837	408	12	or	or	CC
34837	408	13	broth	broth	NN
34837	408	14	,	,	,
34837	408	15	or	or	CC
34837	408	16	if	if	IN
34837	408	17	you	-PRON-	PRP
34837	408	18	have	have	VBP
34837	408	19	neither	neither	CC
34837	408	20	,	,	,
34837	408	21	some	some	DT
34837	408	22	warm	warm	JJ
34837	408	23	water	water	NN
34837	408	24	.	.	.
34837	409	1	Add	add	VB
34837	409	2	a	a	DT
34837	409	3	piece	piece	NN
34837	409	4	of	of	IN
34837	409	5	butter	butter	NN
34837	409	6	rolled	roll	VBN
34837	409	7	in	in	IN
34837	409	8	flour	flour	NN
34837	409	9	,	,	,
34837	409	10	some	some	DT
34837	409	11	capers	caper	NNS
34837	409	12	,	,	,
34837	409	13	or	or	CC
34837	409	14	some	some	DT
34837	409	15	pickled	pickle	VBN
34837	409	16	cucumbers	cucumber	NNS
34837	409	17	chopped	chop	VBD
34837	409	18	small	small	JJ
34837	409	19	,	,	,
34837	409	20	a	a	DT
34837	409	21	little	little	JJ
34837	409	22	lemon	lemon	NN
34837	409	23	-	-	HYPH
34837	409	24	juice	juice	NN
34837	409	25	or	or	CC
34837	409	26	vinegar	vinegar	NN
34837	409	27	,	,	,
34837	409	28	and	and	CC
34837	409	29	some	some	DT
34837	409	30	salt	salt	NN
34837	409	31	and	and	CC
34837	409	32	pepper	pepper	NN
34837	409	33	.	.	.
34837	410	1	Let	let	VB
34837	410	2	the	the	DT
34837	410	3	beef	beef	NN
34837	410	4	simmer	simmer	NN
34837	410	5	slowly	slowly	RB
34837	410	6	,	,	,
34837	410	7	but	but	CC
34837	410	8	do	do	VBP
34837	410	9	not	not	RB
34837	410	10	allow	allow	VB
34837	410	11	it	-PRON-	PRP
34837	410	12	to	to	TO
34837	410	13	boil	boil	VB
34837	410	14	.	.	.
34837	411	1	Have	have	VBP
34837	411	2	ready	ready	JJ
34837	411	3	some	some	DT
34837	411	4	slices	slice	NNS
34837	411	5	of	of	IN
34837	411	6	bread	bread	NN
34837	411	7	(	(	-LRB-
34837	411	8	of	of	IN
34837	411	9	the	the	DT
34837	411	10	same	same	JJ
34837	411	11	size	size	NN
34837	411	12	as	as	IN
34837	411	13	the	the	DT
34837	411	14	slices	slice	NNS
34837	411	15	of	of	IN
34837	411	16	beef	beef	NN
34837	411	17	)	)	-RRB-
34837	411	18	and	and	CC
34837	411	19	fry	fry	VB
34837	411	20	them	-PRON-	PRP
34837	411	21	in	in	IN
34837	411	22	butter	butter	NN
34837	411	23	.	.	.
34837	412	1	Put	put	VB
34837	412	2	some	some	DT
34837	412	3	tomata	tomata	NN
34837	412	4	sauce	sauce	NN
34837	412	5	in	in	IN
34837	412	6	the	the	DT
34837	412	7	bottom	bottom	NN
34837	412	8	of	of	IN
34837	412	9	a	a	DT
34837	412	10	dish	dish	NN
34837	412	11	.	.	.
34837	413	1	Lay	lay	VB
34837	413	2	on	on	IN
34837	413	3	it	-PRON-	PRP
34837	413	4	in	in	IN
34837	413	5	a	a	DT
34837	413	6	pile	pile	NN
34837	413	7	a	a	DT
34837	413	8	few	few	JJ
34837	413	9	slices	slice	NNS
34837	413	10	of	of	IN
34837	413	11	beef	beef	NN
34837	413	12	and	and	CC
34837	413	13	slices	slice	NNS
34837	413	14	of	of	IN
34837	413	15	fried	fry	VBN
34837	413	16	bread	bread	NN
34837	413	17	alternately	alternately	RB
34837	413	18	.	.	.
34837	414	1	Pour	pour	VB
34837	414	2	the	the	DT
34837	414	3	gravy	gravy	NN
34837	414	4	over	over	IN
34837	414	5	it	-PRON-	PRP
34837	414	6	,	,	,
34837	414	7	and	and	CC
34837	414	8	send	send	VB
34837	414	9	it	-PRON-	PRP
34837	414	10	to	to	IN
34837	414	11	table	table	NN
34837	414	12	.	.	.
34837	415	1	Any	any	DT
34837	415	2	other	other	JJ
34837	415	3	sort	sort	NN
34837	415	4	of	of	IN
34837	415	5	meat	meat	NN
34837	415	6	may	may	MD
34837	415	7	be	be	VB
34837	415	8	done	do	VBN
34837	415	9	in	in	IN
34837	415	10	the	the	DT
34837	415	11	same	same	JJ
34837	415	12	manner	manner	NN
34837	415	13	.	.	.
34837	416	1	BEEF	BEEF	NNP
34837	416	2	STEAKS	STEAKS	NNP
34837	416	3	.	.	.
34837	417	1	Cut	cut	NN
34837	417	2	slices	slice	NNS
34837	417	3	of	of	IN
34837	417	4	beef	beef	NN
34837	417	5	from	from	IN
34837	417	6	the	the	DT
34837	417	7	sirloin	sirloin	NN
34837	417	8	.	.	.
34837	418	1	Trim	trim	VB
34837	418	2	them	-PRON-	PRP
34837	418	3	neatly	neatly	RB
34837	418	4	,	,	,
34837	418	5	and	and	CC
34837	418	6	take	take	VB
34837	418	7	off	off	RP
34837	418	8	the	the	DT
34837	418	9	bone	bone	NN
34837	418	10	and	and	CC
34837	418	11	the	the	DT
34837	418	12	skin	skin	NN
34837	418	13	.	.	.
34837	419	1	To	to	TO
34837	419	2	make	make	VB
34837	419	3	them	-PRON-	PRP
34837	419	4	tender	tender	JJ
34837	419	5	beat	beat	VBD
34837	419	6	them	-PRON-	PRP
34837	419	7	on	on	IN
34837	419	8	both	both	DT
34837	419	9	sides	side	NNS
34837	419	10	with	with	IN
34837	419	11	a	a	DT
34837	419	12	wooden	wooden	JJ
34837	419	13	beetle	beetle	NN
34837	419	14	or	or	CC
34837	419	15	with	with	IN
34837	419	16	the	the	DT
34837	419	17	end	end	NN
34837	419	18	of	of	IN
34837	419	19	a	a	DT
34837	419	20	rolling	rolling	NN
34837	419	21	-	-	HYPH
34837	419	22	pin	pin	NN
34837	419	23	.	.	.
34837	420	1	Rub	rub	VB
34837	420	2	them	-PRON-	PRP
34837	420	3	with	with	IN
34837	420	4	salt	salt	NN
34837	420	5	and	and	CC
34837	420	6	pepper	pepper	NN
34837	420	7	.	.	.
34837	421	1	Warm	warm	VB
34837	421	2	a	a	DT
34837	421	3	sufficient	sufficient	JJ
34837	421	4	quantity	quantity	NN
34837	421	5	of	of	IN
34837	421	6	butter	butter	NN
34837	421	7	,	,	,
34837	421	8	and	and	CC
34837	421	9	when	when	WRB
34837	421	10	it	-PRON-	PRP
34837	421	11	is	be	VBZ
34837	421	12	soft	soft	JJ
34837	421	13	spread	spread	NN
34837	421	14	it	-PRON-	PRP
34837	421	15	over	over	IN
34837	421	16	the	the	DT
34837	421	17	steaks	steak	NNS
34837	421	18	.	.	.
34837	422	1	Then	then	RB
34837	422	2	sprinkle	sprinkle	VB
34837	422	3	them	-PRON-	PRP
34837	422	4	with	with	IN
34837	422	5	onions	onion	NNS
34837	422	6	minced	mince	VBN
34837	422	7	very	very	RB
34837	422	8	fine	fine	JJ
34837	422	9	.	.	.
34837	423	1	Cover	cover	VB
34837	423	2	them	-PRON-	PRP
34837	423	3	up	up	RP
34837	423	4	in	in	IN
34837	423	5	a	a	DT
34837	423	6	dish	dish	NN
34837	423	7	,	,	,
34837	423	8	and	and	CC
34837	423	9	let	let	VB
34837	423	10	them	-PRON-	PRP
34837	423	11	lie	lie	VB
34837	423	12	an	an	DT
34837	423	13	hour	hour	NN
34837	423	14	or	or	CC
34837	423	15	more	more	JJR
34837	423	16	in	in	IN
34837	423	17	the	the	DT
34837	423	18	seasoning	seasoning	NN
34837	423	19	.	.	.
34837	424	1	Then	then	RB
34837	424	2	broil	broil	VB
34837	424	3	them	-PRON-	PRP
34837	424	4	over	over	IN
34837	424	5	a	a	DT
34837	424	6	clear	clear	JJ
34837	424	7	fire	fire	NN
34837	424	8	.	.	.
34837	425	1	Slice	slice	VB
34837	425	2	some	some	DT
34837	425	3	cold	cold	JJ
34837	425	4	boiled	boil	VBN
34837	425	5	potatoes	potato	NNS
34837	425	6	,	,	,
34837	425	7	fry	fry	VB
34837	425	8	them	-PRON-	PRP
34837	425	9	in	in	IN
34837	425	10	butter	butter	NN
34837	425	11	,	,	,
34837	425	12	and	and	CC
34837	425	13	lay	lie	VBD
34837	425	14	them	-PRON-	PRP
34837	425	15	round	round	IN
34837	425	16	the	the	DT
34837	425	17	steaks	steak	NNS
34837	425	18	.	.	.
34837	426	1	BEEF	BEEF	NNP
34837	426	2	À	À	NNP
34837	426	3	LA	LA	NNP
34837	426	4	MODE	MODE	NNP
34837	426	5	.	.	.
34837	427	1	Take	take	VB
34837	427	2	a	a	DT
34837	427	3	round	round	NN
34837	427	4	of	of	IN
34837	427	5	fresh	fresh	JJ
34837	427	6	beef	beef	NN
34837	427	7	,	,	,
34837	427	8	and	and	CC
34837	427	9	beat	beat	VBD
34837	427	10	it	-PRON-	PRP
34837	427	11	well	well	RB
34837	427	12	to	to	TO
34837	427	13	make	make	VB
34837	427	14	it	-PRON-	PRP
34837	427	15	tender	tender	JJ
34837	427	16	.	.	.
34837	428	1	Rub	rub	VB
34837	428	2	it	-PRON-	PRP
34837	428	3	all	all	RB
34837	428	4	over	over	RB
34837	428	5	with	with	IN
34837	428	6	salt	salt	NN
34837	428	7	and	and	CC
34837	428	8	pepper	pepper	NN
34837	428	9	.	.	.
34837	429	1	Lard	lard	VB
34837	429	2	it	-PRON-	PRP
34837	429	3	on	on	IN
34837	429	4	both	both	DT
34837	429	5	sides	side	NNS
34837	429	6	with	with	IN
34837	429	7	slips	slip	NNS
34837	429	8	of	of	IN
34837	429	9	bacon	bacon	NN
34837	429	10	.	.	.
34837	430	1	Lay	lay	VB
34837	430	2	it	-PRON-	PRP
34837	430	3	in	in	IN
34837	430	4	a	a	DT
34837	430	5	deep	deep	JJ
34837	430	6	pan	pan	NN
34837	430	7	with	with	IN
34837	430	8	some	some	DT
34837	430	9	slices	slice	NNS
34837	430	10	of	of	IN
34837	430	11	bacon	bacon	NN
34837	430	12	,	,	,
34837	430	13	a	a	DT
34837	430	14	calves	calf	NNS
34837	430	15	-	-	HYPH
34837	430	16	foot	foot	NN
34837	430	17	,	,	,
34837	430	18	a	a	DT
34837	430	19	few	few	JJ
34837	430	20	onions	onion	NNS
34837	430	21	,	,	,
34837	430	22	a	a	DT
34837	430	23	carrot	carrot	NN
34837	430	24	cut	cut	NN
34837	430	25	in	in	IN
34837	430	26	pieces	piece	NNS
34837	430	27	,	,	,
34837	430	28	a	a	DT
34837	430	29	bunch	bunch	NN
34837	430	30	of	of	IN
34837	430	31	sweet	sweet	JJ
34837	430	32	herbs	herb	NNS
34837	430	33	cut	cut	VBD
34837	430	34	small	small	JJ
34837	430	35	,	,	,
34837	430	36	one	one	CD
34837	430	37	or	or	CC
34837	430	38	two	two	CD
34837	430	39	laurel	laurel	NN
34837	430	40	leaves	leave	VBZ
34837	430	41	,	,	,
34837	430	42	some	some	DT
34837	430	43	cloves	clove	NNS
34837	430	44	,	,	,
34837	430	45	and	and	CC
34837	430	46	a	a	DT
34837	430	47	beaten	beat	VBN
34837	430	48	nutmeg	nutmeg	NN
34837	430	49	.	.	.
34837	431	1	Pour	pour	VB
34837	431	2	in	in	IN
34837	431	3	a	a	DT
34837	431	4	half	half	JJ
34837	431	5	-	-	HYPH
34837	431	6	pint	pint	NN
34837	431	7	of	of	IN
34837	431	8	red	red	JJ
34837	431	9	wine	wine	NN
34837	431	10	,	,	,
34837	431	11	a	a	DT
34837	431	12	half	half	JJ
34837	431	13	-	-	HYPH
34837	431	14	pint	pint	NN
34837	431	15	of	of	IN
34837	431	16	white	white	JJ
34837	431	17	wine	wine	NN
34837	431	18	,	,	,
34837	431	19	and	and	CC
34837	431	20	a	a	DT
34837	431	21	spoonful	spoonful	NN
34837	431	22	of	of	IN
34837	431	23	brandy	brandy	NN
34837	431	24	.	.	.
34837	432	1	Let	let	VB
34837	432	2	it	-PRON-	PRP
34837	432	3	stew	stew	VB
34837	432	4	slowly	slowly	RB
34837	432	5	for	for	IN
34837	432	6	at	at	IN
34837	432	7	least	least	JJS
34837	432	8	six	six	CD
34837	432	9	hours	hour	NNS
34837	432	10	.	.	.
34837	433	1	Then	then	RB
34837	433	2	take	take	VB
34837	433	3	it	-PRON-	PRP
34837	433	4	out	out	RP
34837	433	5	;	;	:
34837	433	6	strain	strain	VB
34837	433	7	the	the	DT
34837	433	8	gravy	gravy	NN
34837	433	9	,	,	,
34837	433	10	pour	pour	VB
34837	433	11	it	-PRON-	PRP
34837	433	12	over	over	IN
34837	433	13	the	the	DT
34837	433	14	meat	meat	NN
34837	433	15	,	,	,
34837	433	16	and	and	CC
34837	433	17	serve	serve	VB
34837	433	18	it	-PRON-	PRP
34837	433	19	up	up	RP
34837	433	20	.	.	.
34837	434	1	A	a	DT
34837	434	2	fillet	fillet	NN
34837	434	3	of	of	IN
34837	434	4	veal	veal	NN
34837	434	5	may	may	MD
34837	434	6	be	be	VB
34837	434	7	done	do	VBN
34837	434	8	in	in	IN
34837	434	9	the	the	DT
34837	434	10	same	same	JJ
34837	434	11	manner	manner	NN
34837	434	12	.	.	.
34837	435	1	ROASTED	roasted	JJ
34837	435	2	HAM	HAM	NNP
34837	435	3	.	.	.
34837	436	1	Let	let	VB
34837	436	2	your	-PRON-	PRP$
34837	436	3	ham	ham	NN
34837	436	4	soak	soak	VB
34837	436	5	all	all	DT
34837	436	6	night	night	NN
34837	436	7	in	in	IN
34837	436	8	cold	cold	JJ
34837	436	9	water	water	NN
34837	436	10	,	,	,
34837	436	11	and	and	CC
34837	436	12	then	then	RB
34837	436	13	trim	trim	VB
34837	436	14	it	-PRON-	PRP
34837	436	15	handsomely	handsomely	RB
34837	436	16	,	,	,
34837	436	17	having	have	VBG
34837	436	18	first	first	RB
34837	436	19	taken	take	VBN
34837	436	20	out	out	RP
34837	436	21	the	the	DT
34837	436	22	bone	bone	NN
34837	436	23	by	by	IN
34837	436	24	loosening	loosen	VBG
34837	436	25	the	the	DT
34837	436	26	meat	meat	NN
34837	436	27	all	all	DT
34837	436	28	round	round	VB
34837	436	29	it	-PRON-	PRP
34837	436	30	,	,	,
34837	436	31	with	with	IN
34837	436	32	the	the	DT
34837	436	33	point	point	NN
34837	436	34	of	of	IN
34837	436	35	a	a	DT
34837	436	36	knife	knife	NN
34837	436	37	.	.	.
34837	437	1	Tie	tie	VB
34837	437	2	a	a	DT
34837	437	3	broad	broad	JJ
34837	437	4	tape	tape	NN
34837	437	5	round	round	IN
34837	437	6	the	the	DT
34837	437	7	ham	ham	NN
34837	437	8	to	to	TO
34837	437	9	keep	keep	VB
34837	437	10	it	-PRON-	PRP
34837	437	11	in	in	IN
34837	437	12	shape	shape	NN
34837	437	13	.	.	.
34837	438	1	Then	then	RB
34837	438	2	put	put	VB
34837	438	3	it	-PRON-	PRP
34837	438	4	into	into	IN
34837	438	5	a	a	DT
34837	438	6	large	large	JJ
34837	438	7	pan	pan	NN
34837	438	8	with	with	IN
34837	438	9	some	some	DT
34837	438	10	sliced	slice	VBN
34837	438	11	onions	onion	NNS
34837	438	12	,	,	,
34837	438	13	some	some	DT
34837	438	14	sprigs	sprig	NNS
34837	438	15	of	of	IN
34837	438	16	parsley	parsley	NNP
34837	438	17	,	,	,
34837	438	18	two	two	CD
34837	438	19	or	or	CC
34837	438	20	three	three	CD
34837	438	21	laurel	laurel	NN
34837	438	22	leaves	leave	NNS
34837	438	23	,	,	,
34837	438	24	and	and	CC
34837	438	25	a	a	DT
34837	438	26	bottle	bottle	NN
34837	438	27	of	of	IN
34837	438	28	white	white	JJ
34837	438	29	wine	wine	NN
34837	438	30	.	.	.
34837	439	1	Cover	cover	VB
34837	439	2	it	-PRON-	PRP
34837	439	3	,	,	,
34837	439	4	and	and	CC
34837	439	5	let	let	VB
34837	439	6	it	-PRON-	PRP
34837	439	7	lie	lie	VB
34837	439	8	in	in	IN
34837	439	9	the	the	DT
34837	439	10	seasoning	seasoning	NN
34837	439	11	twenty	twenty	CD
34837	439	12	-	-	HYPH
34837	439	13	four	four	CD
34837	439	14	hours	hour	NNS
34837	439	15	.	.	.
34837	440	1	Then	then	RB
34837	440	2	roast	roast	VB
34837	440	3	it	-PRON-	PRP
34837	440	4	,	,	,
34837	440	5	and	and	CC
34837	440	6	baste	baste	VB
34837	440	7	it	-PRON-	PRP
34837	440	8	with	with	IN
34837	440	9	the	the	DT
34837	440	10	seasoning	seasoning	NN
34837	440	11	.	.	.
34837	441	1	A	a	DT
34837	441	2	large	large	JJ
34837	441	3	ham	ham	NN
34837	441	4	will	will	MD
34837	441	5	require	require	VB
34837	441	6	four	four	CD
34837	441	7	or	or	CC
34837	441	8	five	five	CD
34837	441	9	hours	hour	NNS
34837	441	10	to	to	TO
34837	441	11	roast	roast	VB
34837	441	12	.	.	.
34837	442	1	A	a	DT
34837	442	2	little	little	JJ
34837	442	3	before	before	IN
34837	442	4	it	-PRON-	PRP
34837	442	5	is	be	VBZ
34837	442	6	done	do	VBN
34837	442	7	,	,	,
34837	442	8	take	take	VB
34837	442	9	off	off	RP
34837	442	10	the	the	DT
34837	442	11	skin	skin	NN
34837	442	12	and	and	CC
34837	442	13	sprinkle	sprinkle	VB
34837	442	14	the	the	DT
34837	442	15	ham	ham	NN
34837	442	16	with	with	IN
34837	442	17	grated	grate	VBN
34837	442	18	bread	bread	NN
34837	442	19	crumbs	crumb	NNS
34837	442	20	.	.	.
34837	443	1	While	while	IN
34837	443	2	the	the	DT
34837	443	3	ham	ham	NNP
34837	443	4	is	be	VBZ
34837	443	5	roasting	roast	VBG
34837	443	6	,	,	,
34837	443	7	stew	stew	VB
34837	443	8	together	together	RB
34837	443	9	the	the	DT
34837	443	10	bone	bone	NN
34837	443	11	and	and	CC
34837	443	12	the	the	DT
34837	443	13	trimmings	trimming	NNS
34837	443	14	and	and	CC
34837	443	15	scraps	scrap	NNS
34837	443	16	till	till	IN
34837	443	17	they	-PRON-	PRP
34837	443	18	come	come	VBP
34837	443	19	to	to	IN
34837	443	20	a	a	DT
34837	443	21	jelly	jelly	NN
34837	443	22	,	,	,
34837	443	23	which	which	WDT
34837	443	24	you	-PRON-	PRP
34837	443	25	must	must	MD
34837	443	26	strain	strain	VB
34837	443	27	through	through	IN
34837	443	28	a	a	DT
34837	443	29	sieve	sieve	NN
34837	443	30	.	.	.
34837	444	1	When	when	WRB
34837	444	2	you	-PRON-	PRP
34837	444	3	take	take	VBP
34837	444	4	the	the	DT
34837	444	5	ham	ham	NN
34837	444	6	from	from	IN
34837	444	7	the	the	DT
34837	444	8	spit	spit	NN
34837	444	9	(	(	-LRB-
34837	444	10	having	have	VBG
34837	444	11	removed	remove	VBN
34837	444	12	the	the	DT
34837	444	13	tape	tape	NN
34837	444	14	that	that	WDT
34837	444	15	has	have	VBZ
34837	444	16	been	be	VBN
34837	444	17	fastened	fasten	VBN
34837	444	18	round	round	IN
34837	444	19	it	-PRON-	PRP
34837	444	20	)	)	-RRB-
34837	444	21	glaze	glaze	VBP
34837	444	22	it	-PRON-	PRP
34837	444	23	all	all	RB
34837	444	24	over	over	RB
34837	444	25	with	with	IN
34837	444	26	the	the	DT
34837	444	27	jelly	jelly	NN
34837	444	28	,	,	,
34837	444	29	laid	lay	VBN
34837	444	30	on	on	RP
34837	444	31	with	with	IN
34837	444	32	a	a	DT
34837	444	33	brush	brush	NN
34837	444	34	or	or	CC
34837	444	35	a	a	DT
34837	444	36	quill	quill	NN
34837	444	37	feather	feather	NN
34837	444	38	.	.	.
34837	445	1	Serve	serve	VB
34837	445	2	it	-PRON-	PRP
34837	445	3	up	up	RP
34837	445	4	with	with	IN
34837	445	5	the	the	DT
34837	445	6	seasoning	seasoning	NN
34837	445	7	or	or	CC
34837	445	8	marinade	marinade	NN
34837	445	9	under	under	IN
34837	445	10	it	-PRON-	PRP
34837	445	11	.	.	.
34837	446	1	If	if	IN
34837	446	2	the	the	DT
34837	446	3	ham	ham	NN
34837	446	4	is	be	VBZ
34837	446	5	to	to	TO
34837	446	6	be	be	VB
34837	446	7	eaten	eat	VBN
34837	446	8	cold	cold	JJ
34837	446	9	,	,	,
34837	446	10	you	-PRON-	PRP
34837	446	11	may	may	MD
34837	446	12	cover	cover	VB
34837	446	13	it	-PRON-	PRP
34837	446	14	all	all	DT
34837	446	15	over	over	IN
34837	446	16	the	the	DT
34837	446	17	glazing	glazing	NN
34837	446	18	with	with	IN
34837	446	19	cold	cold	JJ
34837	446	20	boiled	boil	VBN
34837	446	21	potatoes	potato	NNS
34837	446	22	grated	grate	VBN
34837	446	23	finely	finely	RB
34837	446	24	,	,	,
34837	446	25	so	so	IN
34837	446	26	that	that	IN
34837	446	27	it	-PRON-	PRP
34837	446	28	will	will	MD
34837	446	29	look	look	VB
34837	446	30	like	like	IN
34837	446	31	a	a	DT
34837	446	32	large	large	JJ
34837	446	33	cake	cake	NN
34837	446	34	covered	cover	VBN
34837	446	35	with	with	IN
34837	446	36	icing	ice	VBG
34837	446	37	.	.	.
34837	447	1	Ornament	ornament	VB
34837	447	2	it	-PRON-	PRP
34837	447	3	with	with	IN
34837	447	4	slices	slice	NNS
34837	447	5	of	of	IN
34837	447	6	boiled	boil	VBN
34837	447	7	carrot	carrot	NN
34837	447	8	,	,	,
34837	447	9	beets	beet	NNS
34837	447	10	,	,	,
34837	447	11	&	&	CC
34837	447	12	c.	c.	NNP
34837	447	13	scolloped	scollop	VBD
34837	447	14	and	and	CC
34837	447	15	laid	lay	VBD
34837	447	16	on	on	IN
34837	447	17	the	the	DT
34837	447	18	potatoes	potato	NNS
34837	447	19	,	,	,
34837	447	20	in	in	IN
34837	447	21	handsome	handsome	JJ
34837	447	22	forms	form	NNS
34837	447	23	,	,	,
34837	447	24	so	so	IN
34837	447	25	as	as	IN
34837	447	26	to	to	TO
34837	447	27	look	look	VB
34837	447	28	like	like	IN
34837	447	29	red	red	JJ
34837	447	30	and	and	CC
34837	447	31	yellow	yellow	JJ
34837	447	32	flowering	flowering	NN
34837	447	33	.	.	.
34837	448	1	Stick	stick	VB
34837	448	2	a	a	DT
34837	448	3	large	large	JJ
34837	448	4	bunch	bunch	NN
34837	448	5	of	of	IN
34837	448	6	double	double	JJ
34837	448	7	parsley	parsley	NN
34837	448	8	in	in	IN
34837	448	9	the	the	DT
34837	448	10	centre	centre	NN
34837	448	11	.	.	.
34837	449	1	A	a	DT
34837	449	2	ham	ham	NN
34837	449	3	boiled	boil	VBN
34837	449	4	in	in	IN
34837	449	5	the	the	DT
34837	449	6	usual	usual	JJ
34837	449	7	manner	manner	NN
34837	449	8	may	may	MD
34837	449	9	be	be	VB
34837	449	10	ornamented	ornament	VBN
34837	449	11	in	in	IN
34837	449	12	the	the	DT
34837	449	13	same	same	JJ
34837	449	14	way	way	NN
34837	449	15	;	;	:
34837	449	16	first	first	RB
34837	449	17	extracting	extract	VBG
34837	449	18	the	the	DT
34837	449	19	bone	bone	NN
34837	449	20	,	,	,
34837	449	21	and	and	CC
34837	449	22	making	make	VBG
34837	449	23	the	the	DT
34837	449	24	meat	meat	NN
34837	449	25	into	into	IN
34837	449	26	a	a	DT
34837	449	27	circular	circular	JJ
34837	449	28	shape	shape	NN
34837	449	29	.	.	.
34837	450	1	Instead	instead	RB
34837	450	2	of	of	IN
34837	450	3	a	a	DT
34837	450	4	mere	mere	JJ
34837	450	5	bunch	bunch	NN
34837	450	6	of	of	IN
34837	450	7	double	double	JJ
34837	450	8	parsley	parsley	NN
34837	450	9	,	,	,
34837	450	10	you	-PRON-	PRP
34837	450	11	may	may	MD
34837	450	12	stick	stick	VB
34837	450	13	in	in	IN
34837	450	14	the	the	DT
34837	450	15	centre	centre	NN
34837	450	16	of	of	IN
34837	450	17	the	the	DT
34837	450	18	ham	ham	NNP
34837	450	19	a	a	DT
34837	450	20	nosegay	nosegay	NN
34837	450	21	of	of	IN
34837	450	22	flowers	flower	NNS
34837	450	23	,	,	,
34837	450	24	formed	form	VBN
34837	450	25	of	of	IN
34837	450	26	different	different	JJ
34837	450	27	culinary	culinary	JJ
34837	450	28	vegetables	vegetable	NNS
34837	450	29	,	,	,
34837	450	30	and	and	CC
34837	450	31	cut	cut	VBN
34837	450	32	into	into	IN
34837	450	33	proper	proper	JJ
34837	450	34	shape	shape	NN
34837	450	35	with	with	IN
34837	450	36	a	a	DT
34837	450	37	sharp	sharp	JJ
34837	450	38	pen	pen	NN
34837	450	39	-	-	HYPH
34837	450	40	knife	knife	NN
34837	450	41	.	.	.
34837	451	1	All	all	PDT
34837	451	2	these	these	DT
34837	451	3	vegetables	vegetable	NNS
34837	451	4	must	must	MD
34837	451	5	be	be	VB
34837	451	6	raw	raw	JJ
34837	451	7	.	.	.
34837	452	1	The	the	DT
34837	452	2	flowers	flower	NNS
34837	452	3	intended	intend	VBD
34837	452	4	to	to	TO
34837	452	5	represent	represent	VB
34837	452	6	red	red	JJ
34837	452	7	roses	rose	NNS
34837	452	8	must	must	MD
34837	452	9	be	be	VB
34837	452	10	made	make	VBN
34837	452	11	of	of	IN
34837	452	12	beets	beet	NNS
34837	452	13	,	,	,
34837	452	14	the	the	DT
34837	452	15	white	white	JJ
34837	452	16	roses	rose	NNS
34837	452	17	of	of	IN
34837	452	18	turnips	turnip	NNS
34837	452	19	,	,	,
34837	452	20	and	and	CC
34837	452	21	the	the	DT
34837	452	22	marigolds	marigold	NNS
34837	452	23	or	or	CC
34837	452	24	other	other	JJ
34837	452	25	deep	deep	JJ
34837	452	26	yellow	yellow	JJ
34837	452	27	flowers	flower	NNS
34837	452	28	must	must	MD
34837	452	29	be	be	VB
34837	452	30	cut	cut	VBN
34837	452	31	out	out	IN
34837	452	32	of	of	IN
34837	452	33	carrots	carrot	NNS
34837	452	34	.	.	.
34837	453	1	The	the	DT
34837	453	2	pieces	piece	NNS
34837	453	3	of	of	IN
34837	453	4	turnips	turnip	NNS
34837	453	5	and	and	CC
34837	453	6	beets	beet	NNS
34837	453	7	must	must	MD
34837	453	8	first	first	RB
34837	453	9	be	be	VB
34837	453	10	made	make	VBN
34837	453	11	with	with	IN
34837	453	12	the	the	DT
34837	453	13	pen	pen	NN
34837	453	14	-	-	HYPH
34837	453	15	knife	knife	NN
34837	453	16	into	into	IN
34837	453	17	the	the	DT
34837	453	18	form	form	NN
34837	453	19	of	of	IN
34837	453	20	a	a	DT
34837	453	21	ball	ball	NN
34837	453	22	,	,	,
34837	453	23	on	on	IN
34837	453	24	the	the	DT
34837	453	25	surface	surface	NN
34837	453	26	of	of	IN
34837	453	27	which	which	WDT
34837	453	28	the	the	DT
34837	453	29	rose	rose	NN
34837	453	30	-	-	HYPH
34837	453	31	leaves	leave	NNS
34837	453	32	must	must	MD
34837	453	33	be	be	VB
34837	453	34	cut	cut	VBN
34837	453	35	.	.	.
34837	454	1	The	the	DT
34837	454	2	carrots	carrot	NNS
34837	454	3	may	may	MD
34837	454	4	be	be	VB
34837	454	5	cut	cut	VBN
34837	454	6	into	into	IN
34837	454	7	flat	flat	JJ
34837	454	8	slices	slice	NNS
34837	454	9	,	,	,
34837	454	10	and	and	CC
34837	454	11	then	then	RB
34837	454	12	notched	notch	VBD
34837	454	13	to	to	TO
34837	454	14	look	look	VB
34837	454	15	like	like	IN
34837	454	16	marigolds	marigold	NNS
34837	454	17	or	or	CC
34837	454	18	chrysanthemums	chrysanthemum	NNS
34837	454	19	.	.	.
34837	455	1	Stick	stick	VB
34837	455	2	each	each	DT
34837	455	3	flower	flower	NN
34837	455	4	on	on	IN
34837	455	5	the	the	DT
34837	455	6	end	end	NN
34837	455	7	of	of	IN
34837	455	8	a	a	DT
34837	455	9	small	small	JJ
34837	455	10	wooden	wooden	JJ
34837	455	11	skewer	skewer	NN
34837	455	12	,	,	,
34837	455	13	which	which	WDT
34837	455	14	will	will	MD
34837	455	15	answer	answer	VB
34837	455	16	for	for	IN
34837	455	17	the	the	DT
34837	455	18	stalk	stalk	NN
34837	455	19	,	,	,
34837	455	20	but	but	CC
34837	455	21	which	which	WDT
34837	455	22	must	must	MD
34837	455	23	be	be	VB
34837	455	24	concealed	conceal	VBN
34837	455	25	by	by	IN
34837	455	26	thick	thick	JJ
34837	455	27	bunches	bunche	NNS
34837	455	28	of	of	IN
34837	455	29	double	double	JJ
34837	455	30	parsley	parsley	NN
34837	455	31	tied	tie	VBN
34837	455	32	on	on	RP
34837	455	33	so	so	IN
34837	455	34	as	as	IN
34837	455	35	to	to	TO
34837	455	36	represent	represent	VB
34837	455	37	the	the	DT
34837	455	38	green	green	JJ
34837	455	39	leaves	leave	NNS
34837	455	40	.	.	.
34837	456	1	Tie	tie	VB
34837	456	2	all	all	PDT
34837	456	3	the	the	DT
34837	456	4	skewers	skewer	NNS
34837	456	5	together	together	RB
34837	456	6	at	at	IN
34837	456	7	the	the	DT
34837	456	8	bottom	bottom	NN
34837	456	9	with	with	IN
34837	456	10	a	a	DT
34837	456	11	pack	pack	NN
34837	456	12	-	-	HYPH
34837	456	13	thread	thread	NN
34837	456	14	,	,	,
34837	456	15	and	and	CC
34837	456	16	the	the	DT
34837	456	17	whole	whole	NN
34837	456	18	will	will	MD
34837	456	19	have	have	VB
34837	456	20	the	the	DT
34837	456	21	effect	effect	NN
34837	456	22	of	of	IN
34837	456	23	a	a	DT
34837	456	24	handsome	handsome	JJ
34837	456	25	nosegay	nosegay	NN
34837	456	26	when	when	WRB
34837	456	27	placed	place	VBN
34837	456	28	in	in	IN
34837	456	29	the	the	DT
34837	456	30	middle	middle	NN
34837	456	31	of	of	IN
34837	456	32	the	the	DT
34837	456	33	ham	ham	NN
34837	456	34	.	.	.
34837	457	1	A	a	DT
34837	457	2	round	round	NN
34837	457	3	of	of	IN
34837	457	4	cold	cold	JJ
34837	457	5	à	à	NNP
34837	457	6	-	-	HYPH
34837	457	7	la	la	JJ
34837	457	8	-	-	HYPH
34837	457	9	mode	mode	NN
34837	457	10	beef	beef	NN
34837	457	11	may	may	MD
34837	457	12	be	be	VB
34837	457	13	ornamented	ornament	VBN
34837	457	14	with	with	IN
34837	457	15	a	a	DT
34837	457	16	bunch	bunch	NN
34837	457	17	of	of	IN
34837	457	18	these	these	DT
34837	457	19	flowers	flower	NNS
34837	457	20	.	.	.
34837	458	1	Let	let	VB
34837	458	2	the	the	DT
34837	458	3	beef	beef	NN
34837	458	4	itself	-PRON-	PRP
34837	458	5	be	be	VB
34837	458	6	covered	cover	VBN
34837	458	7	all	all	RB
34837	458	8	over	over	RB
34837	458	9	with	with	IN
34837	458	10	parsley	parsley	NN
34837	458	11	,	,	,
34837	458	12	so	so	IN
34837	458	13	as	as	IN
34837	458	14	to	to	TO
34837	458	15	resemble	resemble	VB
34837	458	16	a	a	DT
34837	458	17	green	green	JJ
34837	458	18	bank	bank	NN
34837	458	19	.	.	.
34837	459	1	FRIED	FRIED	NNP
34837	459	2	HAM	HAM	NNP
34837	459	3	,	,	,
34837	459	4	WITH	with	IN
34837	459	5	TOMATAS	TOMATAS	NNP
34837	459	6	.	.	.
34837	460	1	Fry	fry	CD
34837	460	2	some	some	DT
34837	460	3	slices	slice	NNS
34837	460	4	of	of	IN
34837	460	5	cold	cold	JJ
34837	460	6	boiled	boil	VBN
34837	460	7	ham	ham	NN
34837	460	8	.	.	.
34837	461	1	Then	then	RB
34837	461	2	fry	fry	VB
34837	461	3	some	some	DT
34837	461	4	tomatas	tomatas	NN
34837	461	5	,	,	,
34837	461	6	allowing	allow	VBG
34837	461	7	one	one	CD
34837	461	8	tomata	tomata	NN
34837	461	9	to	to	IN
34837	461	10	each	each	DT
34837	461	11	slice	slice	NN
34837	461	12	of	of	IN
34837	461	13	meat	meat	NN
34837	461	14	.	.	.
34837	462	1	Lay	lay	VB
34837	462	2	the	the	DT
34837	462	3	tomatas	tomatas	NN
34837	462	4	on	on	IN
34837	462	5	the	the	DT
34837	462	6	ham	ham	NN
34837	462	7	,	,	,
34837	462	8	shake	shake	VB
34837	462	9	some	some	DT
34837	462	10	pepper	pepper	NN
34837	462	11	over	over	IN
34837	462	12	them	-PRON-	PRP
34837	462	13	,	,	,
34837	462	14	and	and	CC
34837	462	15	send	send	VB
34837	462	16	them	-PRON-	PRP
34837	462	17	to	to	IN
34837	462	18	table	table	NN
34837	462	19	.	.	.
34837	463	1	ROASTED	roasted	JJ
34837	463	2	TONGUE	TONGUE	NNP
34837	463	3	.	.	.
34837	464	1	Having	have	VBG
34837	464	2	soaked	soak	VBN
34837	464	3	a	a	DT
34837	464	4	large	large	JJ
34837	464	5	smoked	smoke	VBN
34837	464	6	tongue	tongue	NN
34837	464	7	all	all	DT
34837	464	8	night	night	NN
34837	464	9	in	in	IN
34837	464	10	cold	cold	JJ
34837	464	11	water	water	NN
34837	464	12	,	,	,
34837	464	13	parboil	parboil	VB
34837	464	14	it	-PRON-	PRP
34837	464	15	in	in	IN
34837	464	16	a	a	DT
34837	464	17	very	very	RB
34837	464	18	little	little	JJ
34837	464	19	warm	warm	JJ
34837	464	20	water	water	NN
34837	464	21	with	with	IN
34837	464	22	a	a	DT
34837	464	23	slice	slice	NN
34837	464	24	of	of	IN
34837	464	25	bacon	bacon	NN
34837	464	26	,	,	,
34837	464	27	a	a	DT
34837	464	28	bunch	bunch	NN
34837	464	29	of	of	IN
34837	464	30	sweet	sweet	JJ
34837	464	31	herbs	herb	NNS
34837	464	32	,	,	,
34837	464	33	and	and	CC
34837	464	34	an	an	DT
34837	464	35	onion	onion	NN
34837	464	36	or	or	CC
34837	464	37	two	two	CD
34837	464	38	stuck	stick	VBD
34837	464	39	with	with	IN
34837	464	40	cloves	clove	NNS
34837	464	41	.	.	.
34837	465	1	When	when	WRB
34837	465	2	it	-PRON-	PRP
34837	465	3	is	be	VBZ
34837	465	4	nearly	nearly	RB
34837	465	5	done	do	VBN
34837	465	6	,	,	,
34837	465	7	take	take	VB
34837	465	8	it	-PRON-	PRP
34837	465	9	out	out	RP
34837	465	10	,	,	,
34837	465	11	drain	drain	VB
34837	465	12	it	-PRON-	PRP
34837	465	13	,	,	,
34837	465	14	and	and	CC
34837	465	15	lard	lard	VB
34837	465	16	it	-PRON-	PRP
34837	465	17	with	with	IN
34837	465	18	large	large	JJ
34837	465	19	slips	slip	NNS
34837	465	20	of	of	IN
34837	465	21	bacon	bacon	NN
34837	465	22	on	on	IN
34837	465	23	the	the	DT
34837	465	24	upper	upper	JJ
34837	465	25	side	side	NN
34837	465	26	,	,	,
34837	465	27	and	and	CC
34837	465	28	small	small	JJ
34837	465	29	pieces	piece	NNS
34837	465	30	on	on	IN
34837	465	31	the	the	DT
34837	465	32	under	under	JJ
34837	465	33	side	side	NN
34837	465	34	.	.	.
34837	466	1	Then	then	RB
34837	466	2	put	put	VB
34837	466	3	it	-PRON-	PRP
34837	466	4	on	on	IN
34837	466	5	the	the	DT
34837	466	6	spit	spit	NN
34837	466	7	and	and	CC
34837	466	8	roast	roast	VB
34837	466	9	it	-PRON-	PRP
34837	466	10	half	half	PDT
34837	466	11	an	an	DT
34837	466	12	hour	hour	NN
34837	466	13	,	,	,
34837	466	14	and	and	CC
34837	466	15	serve	serve	VB
34837	466	16	it	-PRON-	PRP
34837	466	17	up	up	RP
34837	466	18	with	with	IN
34837	466	19	pungent	pungent	JJ
34837	466	20	sauce	sauce	NN
34837	466	21	(	(	-LRB-
34837	466	22	Sauce	sauce	NN
34837	466	23	Piquante	Piquante	NNP
34837	466	24	.	.	.
34837	466	25	)	)	-RRB-
34837	467	1	BAKED	BAKED	NNP
34837	467	2	TONGUE	TONGUE	NNP
34837	467	3	.	.	.
34837	468	1	Take	take	VB
34837	468	2	a	a	DT
34837	468	3	cold	cold	JJ
34837	468	4	boiled	boil	VBN
34837	468	5	tongue	tongue	NN
34837	468	6	and	and	CC
34837	468	7	cut	cut	VBD
34837	468	8	it	-PRON-	PRP
34837	468	9	into	into	IN
34837	468	10	slices	slice	NNS
34837	468	11	.	.	.
34837	469	1	Put	put	VB
34837	469	2	in	in	IN
34837	469	3	the	the	DT
34837	469	4	bottom	bottom	NN
34837	469	5	of	of	IN
34837	469	6	a	a	DT
34837	469	7	deep	deep	JJ
34837	469	8	dish	dish	NN
34837	469	9	a	a	DT
34837	469	10	little	little	JJ
34837	469	11	vinegar	vinegar	NN
34837	469	12	,	,	,
34837	469	13	with	with	IN
34837	469	14	some	some	DT
34837	469	15	capers	caper	NNS
34837	469	16	,	,	,
34837	469	17	parsley	parsley	NN
34837	469	18	and	and	CC
34837	469	19	shalots	shalot	NNS
34837	469	20	minced	mince	VBD
34837	469	21	fine	fine	RB
34837	469	22	,	,	,
34837	469	23	and	and	CC
34837	469	24	some	some	DT
34837	469	25	grated	grate	VBN
34837	469	26	bread	bread	NN
34837	469	27	,	,	,
34837	469	28	all	all	DT
34837	469	29	mixed	mix	VBN
34837	469	30	together	together	RB
34837	469	31	.	.	.
34837	470	1	Lay	lay	VB
34837	470	2	the	the	DT
34837	470	3	slices	slice	NNS
34837	470	4	of	of	IN
34837	470	5	tongue	tongue	NN
34837	470	6	upon	upon	IN
34837	470	7	this	this	DT
34837	470	8	,	,	,
34837	470	9	and	and	CC
34837	470	10	cover	cover	VB
34837	470	11	them	-PRON-	PRP
34837	470	12	with	with	IN
34837	470	13	some	some	DT
34837	470	14	more	more	JJR
34837	470	15	of	of	IN
34837	470	16	the	the	DT
34837	470	17	same	same	JJ
34837	470	18	seasoning	seasoning	NN
34837	470	19	.	.	.
34837	471	1	Then	then	RB
34837	471	2	grate	grate	VB
34837	471	3	some	some	DT
34837	471	4	bread	bread	NN
34837	471	5	all	all	RB
34837	471	6	over	over	IN
34837	471	7	the	the	DT
34837	471	8	top	top	NN
34837	471	9	.	.	.
34837	472	1	Moisten	moisten	VB
34837	472	2	the	the	DT
34837	472	3	whole	whole	NN
34837	472	4	by	by	IN
34837	472	5	pouring	pour	VBG
34837	472	6	in	in	IN
34837	472	7	a	a	DT
34837	472	8	little	little	JJ
34837	472	9	warm	warm	JJ
34837	472	10	water	water	NN
34837	472	11	.	.	.
34837	473	1	Put	put	VB
34837	473	2	the	the	DT
34837	473	3	dish	dish	NN
34837	473	4	into	into	IN
34837	473	5	a	a	DT
34837	473	6	stove	stove	NN
34837	473	7	moderately	moderately	RB
34837	473	8	heated	heat	VBN
34837	473	9	,	,	,
34837	473	10	or	or	CC
34837	473	11	set	set	VBD
34837	473	12	it	-PRON-	PRP
34837	473	13	on	on	IN
34837	473	14	a	a	DT
34837	473	15	slow	slow	JJ
34837	473	16	furnace	furnace	NN
34837	473	17	.	.	.
34837	474	1	Bake	bake	VB
34837	474	2	it	-PRON-	PRP
34837	474	3	till	till	IN
34837	474	4	brown	brown	NNP
34837	474	5	.	.	.
34837	475	1	POTTED	potted	JJ
34837	475	2	TONGUE	TONGUE	NNP
34837	475	3	.	.	.
34837	476	1	Boil	Boil	NNP
34837	476	2	two	two	CD
34837	476	3	smoked	smoke	VBN
34837	476	4	tongues	tongue	NNS
34837	476	5	.	.	.
34837	477	1	Skin	skin	VB
34837	477	2	them	-PRON-	PRP
34837	477	3	and	and	CC
34837	477	4	cut	cut	VBD
34837	477	5	them	-PRON-	PRP
34837	477	6	into	into	IN
34837	477	7	thin	thin	JJ
34837	477	8	slices	slice	NNS
34837	477	9	.	.	.
34837	478	1	Put	put	VB
34837	478	2	the	the	DT
34837	478	3	slices	slice	NNS
34837	478	4	(	(	-LRB-
34837	478	5	a	a	DT
34837	478	6	few	few	JJ
34837	478	7	at	at	IN
34837	478	8	a	a	DT
34837	478	9	time	time	NN
34837	478	10	)	)	-RRB-
34837	478	11	into	into	IN
34837	478	12	a	a	DT
34837	478	13	mortar	mortar	NN
34837	478	14	and	and	CC
34837	478	15	beat	beat	VBD
34837	478	16	them	-PRON-	PRP
34837	478	17	to	to	IN
34837	478	18	a	a	DT
34837	478	19	paste	paste	NN
34837	478	20	,	,	,
34837	478	21	adding	add	VBG
34837	478	22	gradually	gradually	RB
34837	478	23	a	a	DT
34837	478	24	pound	pound	NN
34837	478	25	of	of	IN
34837	478	26	butter	butter	NN
34837	478	27	.	.	.
34837	479	1	Then	then	RB
34837	479	2	prepare	prepare	VB
34837	479	3	an	an	DT
34837	479	4	equal	equal	JJ
34837	479	5	quantity	quantity	NN
34837	479	6	of	of	IN
34837	479	7	the	the	DT
34837	479	8	lean	lean	NN
34837	479	9	of	of	IN
34837	479	10	stewed	stew	VBN
34837	479	11	veal	veal	NN
34837	479	12	,	,	,
34837	479	13	and	and	CC
34837	479	14	pound	pound	NN
34837	479	15	that	that	WDT
34837	479	16	also	also	RB
34837	479	17	in	in	IN
34837	479	18	the	the	DT
34837	479	19	mortar	mortar	NN
34837	479	20	(	(	-LRB-
34837	479	21	a	a	DT
34837	479	22	little	little	JJ
34837	479	23	at	at	IN
34837	479	24	a	a	DT
34837	479	25	time	time	NN
34837	479	26	)	)	-RRB-
34837	479	27	with	with	IN
34837	479	28	the	the	DT
34837	479	29	same	same	JJ
34837	479	30	proportion	proportion	NN
34837	479	31	of	of	IN
34837	479	32	butter	butter	NN
34837	479	33	.	.	.
34837	480	1	Then	then	RB
34837	480	2	make	make	VB
34837	480	3	the	the	DT
34837	480	4	veal	veal	NN
34837	480	5	and	and	CC
34837	480	6	the	the	DT
34837	480	7	tongue	tongue	NN
34837	480	8	into	into	IN
34837	480	9	lumps	lump	NNS
34837	480	10	,	,	,
34837	480	11	and	and	CC
34837	480	12	put	put	VBD
34837	480	13	them	-PRON-	PRP
34837	480	14	alternately	alternately	RB
34837	480	15	into	into	IN
34837	480	16	your	-PRON-	PRP$
34837	480	17	stone	stone	NN
34837	480	18	pots	pot	NNS
34837	480	19	,	,	,
34837	480	20	pressing	press	VBG
34837	480	21	them	-PRON-	PRP
34837	480	22	together	together	RB
34837	480	23	so	so	IN
34837	480	24	as	as	IN
34837	480	25	to	to	TO
34837	480	26	look	look	VB
34837	480	27	like	like	IN
34837	480	28	red	red	JJ
34837	480	29	and	and	CC
34837	480	30	white	white	JJ
34837	480	31	marble	marble	NN
34837	480	32	.	.	.
34837	481	1	Have	have	VBP
34837	481	2	a	a	DT
34837	481	3	layer	layer	NN
34837	481	4	of	of	IN
34837	481	5	veal	veal	NN
34837	481	6	at	at	IN
34837	481	7	the	the	DT
34837	481	8	top	top	NN
34837	481	9	.	.	.
34837	482	1	Press	press	VB
34837	482	2	the	the	DT
34837	482	3	whole	whole	NN
34837	482	4	down	down	RB
34837	482	5	very	very	RB
34837	482	6	hard	hard	RB
34837	482	7	.	.	.
34837	483	1	Fill	fill	VB
34837	483	2	up	up	RP
34837	483	3	the	the	DT
34837	483	4	pots	pot	NNS
34837	483	5	with	with	IN
34837	483	6	butter	butter	NN
34837	483	7	,	,	,
34837	483	8	boiled	boil	VBN
34837	483	9	and	and	CC
34837	483	10	skimmed	skim	VBD
34837	483	11	and	and	CC
34837	483	12	poured	pour	VBD
34837	483	13	on	on	RP
34837	483	14	warm	warm	JJ
34837	483	15	.	.	.
34837	484	1	Tie	tie	VB
34837	484	2	them	-PRON-	PRP
34837	484	3	up	up	RP
34837	484	4	closely	closely	RB
34837	484	5	with	with	IN
34837	484	6	parchment	parchment	NN
34837	484	7	,	,	,
34837	484	8	and	and	CC
34837	484	9	keep	keep	VB
34837	484	10	them	-PRON-	PRP
34837	484	11	in	in	IN
34837	484	12	a	a	DT
34837	484	13	cold	cold	JJ
34837	484	14	but	but	CC
34837	484	15	dry	dry	JJ
34837	484	16	place	place	NN
34837	484	17	.	.	.
34837	485	1	When	when	WRB
34837	485	2	you	-PRON-	PRP
34837	485	3	use	use	VBP
34837	485	4	it	-PRON-	PRP
34837	485	5	,	,	,
34837	485	6	cut	cut	VBD
34837	485	7	it	-PRON-	PRP
34837	485	8	in	in	IN
34837	485	9	slices	slice	NNS
34837	485	10	.	.	.
34837	486	1	LEG	LEG	NNP
34837	486	2	OF	of	IN
34837	486	3	MUTTON	MUTTON	NNP
34837	486	4	WITH	with	IN
34837	486	5	OYSTERS	oyster	NNS
34837	486	6	.	.	.
34837	487	1	Rub	rub	VB
34837	487	2	a	a	DT
34837	487	3	leg	leg	NN
34837	487	4	of	of	IN
34837	487	5	mutton	mutton	NN
34837	487	6	all	all	RB
34837	487	7	over	over	RB
34837	487	8	with	with	IN
34837	487	9	salt	salt	NN
34837	487	10	,	,	,
34837	487	11	and	and	CC
34837	487	12	put	put	VBD
34837	487	13	it	-PRON-	PRP
34837	487	14	on	on	IN
34837	487	15	the	the	DT
34837	487	16	spit	spit	NN
34837	487	17	to	to	TO
34837	487	18	roast	roast	VB
34837	487	19	with	with	IN
34837	487	20	a	a	DT
34837	487	21	clear	clear	JJ
34837	487	22	fire	fire	NN
34837	487	23	,	,	,
34837	487	24	basting	baste	VBG
34837	487	25	it	-PRON-	PRP
34837	487	26	with	with	IN
34837	487	27	its	-PRON-	PRP$
34837	487	28	own	own	JJ
34837	487	29	gravy	gravy	NN
34837	487	30	.	.	.
34837	488	1	When	when	WRB
34837	488	2	it	-PRON-	PRP
34837	488	3	is	be	VBZ
34837	488	4	nearly	nearly	RB
34837	488	5	done	do	VBN
34837	488	6	,	,	,
34837	488	7	take	take	VB
34837	488	8	it	-PRON-	PRP
34837	488	9	up	up	RP
34837	488	10	and	and	CC
34837	488	11	with	with	IN
34837	488	12	a	a	DT
34837	488	13	sharp	sharp	JJ
34837	488	14	knife	knife	NN
34837	488	15	make	make	VBP
34837	488	16	incisions	incision	NNS
34837	488	17	all	all	RB
34837	488	18	over	over	IN
34837	488	19	it	-PRON-	PRP
34837	488	20	,	,	,
34837	488	21	and	and	CC
34837	488	22	stuff	stuff	VB
34837	488	23	an	an	DT
34837	488	24	oyster	oyster	NN
34837	488	25	into	into	IN
34837	488	26	every	every	DT
34837	488	27	hole	hole	NN
34837	488	28	.	.	.
34837	489	1	Then	then	RB
34837	489	2	put	put	VB
34837	489	3	it	-PRON-	PRP
34837	489	4	again	again	RB
34837	489	5	before	before	IN
34837	489	6	the	the	DT
34837	489	7	fire	fire	NN
34837	489	8	,	,	,
34837	489	9	to	to	TO
34837	489	10	finish	finish	VB
34837	489	11	roasting	roast	VBG
34837	489	12	.	.	.
34837	490	1	Before	before	IN
34837	490	2	you	-PRON-	PRP
34837	490	3	serve	serve	VBP
34837	490	4	it	-PRON-	PRP
34837	490	5	up	up	RP
34837	490	6	,	,	,
34837	490	7	skim	skim	NNP
34837	490	8	the	the	DT
34837	490	9	gravy	gravy	NN
34837	490	10	well	well	UH
34837	490	11	,	,	,
34837	490	12	and	and	CC
34837	490	13	give	give	VB
34837	490	14	it	-PRON-	PRP
34837	490	15	a	a	DT
34837	490	16	boil	boil	NN
34837	490	17	with	with	IN
34837	490	18	a	a	DT
34837	490	19	glass	glass	NN
34837	490	20	of	of	IN
34837	490	21	red	red	JJ
34837	490	22	wine	wine	NN
34837	490	23	.	.	.
34837	491	1	CUTLETS	CUTLETS	NNP
34837	491	2	À	À	NNP
34837	491	3	LA	LA	NNP
34837	491	4	MAINTENON	MAINTENON	NNP
34837	491	5	.	.	.
34837	492	1	Cut	cut	VB
34837	492	2	a	a	DT
34837	492	3	neck	neck	NN
34837	492	4	of	of	IN
34837	492	5	mutton	mutton	NN
34837	492	6	into	into	IN
34837	492	7	chops	chop	NNS
34837	492	8	,	,	,
34837	492	9	leaving	leave	VBG
34837	492	10	a	a	DT
34837	492	11	bone	bone	NN
34837	492	12	to	to	IN
34837	492	13	each	each	DT
34837	492	14	,	,	,
34837	492	15	but	but	CC
34837	492	16	scraping	scrape	VBG
34837	492	17	the	the	DT
34837	492	18	end	end	NN
34837	492	19	of	of	IN
34837	492	20	the	the	DT
34837	492	21	bone	bone	NN
34837	492	22	quite	quite	RB
34837	492	23	clean	clean	JJ
34837	492	24	.	.	.
34837	493	1	Mix	mix	VB
34837	493	2	together	together	RB
34837	493	3	some	some	DT
34837	493	4	grated	grate	VBN
34837	493	5	bread	bread	NN
34837	493	6	,	,	,
34837	493	7	and	and	CC
34837	493	8	some	some	DT
34837	493	9	marjoram	marjoram	NNP
34837	493	10	and	and	CC
34837	493	11	onion	onion	NN
34837	493	12	chopped	chop	VBD
34837	493	13	fine	fine	RB
34837	493	14	.	.	.
34837	494	1	Season	season	VB
34837	494	2	it	-PRON-	PRP
34837	494	3	with	with	IN
34837	494	4	pepper	pepper	NN
34837	494	5	,	,	,
34837	494	6	salt	salt	NN
34837	494	7	,	,	,
34837	494	8	and	and	CC
34837	494	9	nutmeg	nutmeg	NNP
34837	494	10	.	.	.
34837	495	1	Having	have	VBG
34837	495	2	melted	melt	VBN
34837	495	3	some	some	DT
34837	495	4	butter	butter	NN
34837	495	5	,	,	,
34837	495	6	dip	dip	VB
34837	495	7	each	each	DT
34837	495	8	chop	chop	NN
34837	495	9	into	into	IN
34837	495	10	it	-PRON-	PRP
34837	495	11	,	,	,
34837	495	12	and	and	CC
34837	495	13	then	then	RB
34837	495	14	cover	cover	VB
34837	495	15	them	-PRON-	PRP
34837	495	16	on	on	IN
34837	495	17	both	both	DT
34837	495	18	sides	side	NNS
34837	495	19	with	with	IN
34837	495	20	the	the	DT
34837	495	21	seasoning	seasoning	NN
34837	495	22	.	.	.
34837	496	1	Butter	butter	VB
34837	496	2	some	some	DT
34837	496	3	half	half	JJ
34837	496	4	-	-	HYPH
34837	496	5	sheets	sheet	NNS
34837	496	6	of	of	IN
34837	496	7	white	white	JJ
34837	496	8	paper	paper	NN
34837	496	9	,	,	,
34837	496	10	and	and	CC
34837	496	11	put	put	VBD
34837	496	12	the	the	DT
34837	496	13	cutlets	cutlet	NNS
34837	496	14	into	into	IN
34837	496	15	them	-PRON-	PRP
34837	496	16	,	,	,
34837	496	17	leaving	leave	VBG
34837	496	18	the	the	DT
34837	496	19	end	end	NN
34837	496	20	of	of	IN
34837	496	21	each	each	DT
34837	496	22	bone	bone	NN
34837	496	23	to	to	TO
34837	496	24	stick	stick	VB
34837	496	25	out	out	IN
34837	496	26	of	of	IN
34837	496	27	the	the	DT
34837	496	28	paper	paper	NN
34837	496	29	like	like	IN
34837	496	30	a	a	DT
34837	496	31	handle	handle	NN
34837	496	32	.	.	.
34837	497	1	Lay	lay	VB
34837	497	2	them	-PRON-	PRP
34837	497	3	on	on	IN
34837	497	4	a	a	DT
34837	497	5	gridiron	gridiron	NN
34837	497	6	,	,	,
34837	497	7	and	and	CC
34837	497	8	broil	broil	VB
34837	497	9	them	-PRON-	PRP
34837	497	10	for	for	IN
34837	497	11	about	about	RB
34837	497	12	twenty	twenty	CD
34837	497	13	minutes	minute	NNS
34837	497	14	on	on	IN
34837	497	15	clear	clear	JJ
34837	497	16	lively	lively	JJ
34837	497	17	coals	coal	NNS
34837	497	18	.	.	.
34837	498	1	Serve	serve	VB
34837	498	2	them	-PRON-	PRP
34837	498	3	up	up	RP
34837	498	4	in	in	IN
34837	498	5	the	the	DT
34837	498	6	papers	paper	NNS
34837	498	7	.	.	.
34837	499	1	Make	make	VB
34837	499	2	a	a	DT
34837	499	3	sauce	sauce	NN
34837	499	4	of	of	IN
34837	499	5	four	four	CD
34837	499	6	shalots	shalot	NNS
34837	499	7	or	or	CC
34837	499	8	little	little	JJ
34837	499	9	onions	onion	NNS
34837	499	10	chopped	chop	VBD
34837	499	11	fine	fine	RB
34837	499	12	,	,	,
34837	499	13	some	some	DT
34837	499	14	gravy	gravy	NN
34837	499	15	,	,	,
34837	499	16	a	a	DT
34837	499	17	little	little	JJ
34837	499	18	pepper	pepper	NN
34837	499	19	and	and	CC
34837	499	20	salt	salt	NN
34837	499	21	,	,	,
34837	499	22	and	and	CC
34837	499	23	a	a	DT
34837	499	24	spoonful	spoonful	NN
34837	499	25	of	of	IN
34837	499	26	red	red	JJ
34837	499	27	wine	wine	NN
34837	499	28	.	.	.
34837	500	1	Boil	boil	VB
34837	500	2	this	this	DT
34837	500	3	sauce	sauce	NN
34837	500	4	for	for	IN
34837	500	5	a	a	DT
34837	500	6	minute	minute	NN
34837	500	7	,	,	,
34837	500	8	and	and	CC
34837	500	9	send	send	VB
34837	500	10	it	-PRON-	PRP
34837	500	11	up	up	RP
34837	500	12	in	in	IN
34837	500	13	a	a	DT
34837	500	14	boat	boat	NN
34837	500	15	.	.	.
34837	501	1	PORK	PORK	NNP
34837	501	2	CUTLETS	CUTLETS	NNP
34837	501	3	.	.	.
34837	502	1	Mince	mince	NN
34837	502	2	together	together	RB
34837	502	3	some	some	DT
34837	502	4	onions	onion	NNS
34837	502	5	,	,	,
34837	502	6	parsley	parsley	NN
34837	502	7	,	,	,
34837	502	8	and	and	CC
34837	502	9	a	a	DT
34837	502	10	laurel	laurel	NN
34837	502	11	leaf	leaf	NN
34837	502	12	.	.	.
34837	503	1	Season	season	VB
34837	503	2	it	-PRON-	PRP
34837	503	3	with	with	IN
34837	503	4	pepper	pepper	NN
34837	503	5	,	,	,
34837	503	6	salt	salt	NN
34837	503	7	,	,	,
34837	503	8	and	and	CC
34837	503	9	cloves	clove	NNS
34837	503	10	.	.	.
34837	504	1	Cut	cut	VB
34837	504	2	your	-PRON-	PRP$
34837	504	3	pork	pork	NN
34837	504	4	into	into	IN
34837	504	5	thin	thin	JJ
34837	504	6	steaks	steak	NNS
34837	504	7	,	,	,
34837	504	8	and	and	CC
34837	504	9	lay	lie	VBD
34837	504	10	them	-PRON-	PRP
34837	504	11	in	in	IN
34837	504	12	this	this	DT
34837	504	13	seasoning	seasoning	NN
34837	504	14	for	for	IN
34837	504	15	five	five	CD
34837	504	16	or	or	CC
34837	504	17	six	six	CD
34837	504	18	hours	hour	NNS
34837	504	19	.	.	.
34837	505	1	Then	then	RB
34837	505	2	broil	broil	NNP
34837	505	3	or	or	CC
34837	505	4	fry	fry	VB
34837	505	5	them	-PRON-	PRP
34837	505	6	with	with	IN
34837	505	7	the	the	DT
34837	505	8	seasoning	seasoning	NN
34837	505	9	on	on	IN
34837	505	10	them	-PRON-	PRP
34837	505	11	,	,	,
34837	505	12	and	and	CC
34837	505	13	serve	serve	VB
34837	505	14	them	-PRON-	PRP
34837	505	15	up	up	RP
34837	505	16	with	with	IN
34837	505	17	sauce	sauce	NN
34837	505	18	Robert	Robert	NNP
34837	505	19	,	,	,
34837	505	20	or	or	CC
34837	505	21	with	with	IN
34837	505	22	tomata	tomata	NN
34837	505	23	sauce	sauce	NN
34837	505	24	.	.	.
34837	506	1	LARDED	LARDED	NNP
34837	506	2	RABBIT	RABBIT	NNP
34837	506	3	.	.	.
34837	507	1	Lard	lard	VB
34837	507	2	a	a	DT
34837	507	3	fine	fine	JJ
34837	507	4	large	large	JJ
34837	507	5	rabbit	rabbit	NN
34837	507	6	,	,	,
34837	507	7	and	and	CC
34837	507	8	put	put	VBD
34837	507	9	it	-PRON-	PRP
34837	507	10	into	into	IN
34837	507	11	a	a	DT
34837	507	12	stew	stew	NN
34837	507	13	-	-	HYPH
34837	507	14	pan	pan	NN
34837	507	15	with	with	IN
34837	507	16	a	a	DT
34837	507	17	slice	slice	NN
34837	507	18	or	or	CC
34837	507	19	two	two	CD
34837	507	20	of	of	IN
34837	507	21	cold	cold	JJ
34837	507	22	ham	ham	NN
34837	507	23	,	,	,
34837	507	24	a	a	DT
34837	507	25	bunch	bunch	NN
34837	507	26	of	of	IN
34837	507	27	sweet	sweet	JJ
34837	507	28	-	-	HYPH
34837	507	29	herbs	herb	NNS
34837	507	30	,	,	,
34837	507	31	a	a	DT
34837	507	32	table	table	NN
34837	507	33	-	-	HYPH
34837	507	34	spoonful	spoonful	JJ
34837	507	35	of	of	IN
34837	507	36	sweet	sweet	JJ
34837	507	37	oil	oil	NN
34837	507	38	,	,	,
34837	507	39	and	and	CC
34837	507	40	a	a	DT
34837	507	41	gill	gill	NN
34837	507	42	of	of	IN
34837	507	43	white	white	JJ
34837	507	44	wine	wine	NN
34837	507	45	.	.	.
34837	508	1	Stew	stew	VB
34837	508	2	it	-PRON-	PRP
34837	508	3	slowly	slowly	RB
34837	508	4	,	,	,
34837	508	5	and	and	CC
34837	508	6	,	,	,
34837	508	7	when	when	WRB
34837	508	8	it	-PRON-	PRP
34837	508	9	is	be	VBZ
34837	508	10	quite	quite	RB
34837	508	11	done	do	VBN
34837	508	12	,	,	,
34837	508	13	strain	strain	VB
34837	508	14	the	the	DT
34837	508	15	gravy	gravy	NN
34837	508	16	and	and	CC
34837	508	17	pour	pour	VB
34837	508	18	it	-PRON-	PRP
34837	508	19	over	over	IN
34837	508	20	the	the	DT
34837	508	21	rabbit	rabbit	NN
34837	508	22	.	.	.
34837	509	1	RABBITS	RABBITS	NNP
34837	509	2	IN	in	IN
34837	509	3	PAPERS	paper	NNS
34837	509	4	.	.	.
34837	510	1	Take	take	VB
34837	510	2	two	two	CD
34837	510	3	young	young	JJ
34837	510	4	rabbits	rabbit	NNS
34837	510	5	;	;	:
34837	510	6	cut	cut	VBD
34837	510	7	off	off	RP
34837	510	8	the	the	DT
34837	510	9	limbs	limb	NNS
34837	510	10	and	and	CC
34837	510	11	put	put	VB
34837	510	12	them	-PRON-	PRP
34837	510	13	aside	aside	RB
34837	510	14	.	.	.
34837	511	1	Cut	cut	VB
34837	511	2	the	the	DT
34837	511	3	flesh	flesh	NN
34837	511	4	from	from	IN
34837	511	5	the	the	DT
34837	511	6	body	body	NN
34837	511	7	,	,	,
34837	511	8	and	and	CC
34837	511	9	chop	chop	VB
34837	511	10	it	-PRON-	PRP
34837	511	11	very	very	RB
34837	511	12	fine	fine	RB
34837	511	13	,	,	,
34837	511	14	mixing	mix	VBG
34837	511	15	it	-PRON-	PRP
34837	511	16	with	with	IN
34837	511	17	shalots	shalot	NNS
34837	511	18	,	,	,
34837	511	19	parsley	parsley	NNP
34837	511	20	,	,	,
34837	511	21	and	and	CC
34837	511	22	mushrooms	mushroom	NNS
34837	511	23	chopped	chop	VBN
34837	511	24	also	also	RB
34837	511	25	,	,	,
34837	511	26	and	and	CC
34837	511	27	,	,	,
34837	511	28	if	if	IN
34837	511	29	you	-PRON-	PRP
34837	511	30	choose	choose	VBP
34837	511	31	,	,	,
34837	511	32	a	a	DT
34837	511	33	clove	clove	NN
34837	511	34	of	of	IN
34837	511	35	garlic	garlic	NN
34837	511	36	.	.	.
34837	512	1	Season	season	VB
34837	512	2	it	-PRON-	PRP
34837	512	3	with	with	IN
34837	512	4	salt	salt	NN
34837	512	5	,	,	,
34837	512	6	pepper	pepper	NN
34837	512	7	,	,	,
34837	512	8	and	and	CC
34837	512	9	nutmeg	nutmeg	NNP
34837	512	10	,	,	,
34837	512	11	and	and	CC
34837	512	12	moisten	moisten	VB
34837	512	13	it	-PRON-	PRP
34837	512	14	with	with	IN
34837	512	15	sweet	sweet	JJ
34837	512	16	oil	oil	NN
34837	512	17	.	.	.
34837	513	1	Lay	lay	VB
34837	513	2	the	the	DT
34837	513	3	legs	leg	NNS
34837	513	4	of	of	IN
34837	513	5	the	the	DT
34837	513	6	rabbit	rabbit	NN
34837	513	7	in	in	IN
34837	513	8	this	this	DT
34837	513	9	mixture	mixture	NN
34837	513	10	,	,	,
34837	513	11	for	for	IN
34837	513	12	three	three	CD
34837	513	13	or	or	CC
34837	513	14	four	four	CD
34837	513	15	hours	hour	NNS
34837	513	16	.	.	.
34837	514	1	Then	then	RB
34837	514	2	take	take	VB
34837	514	3	out	out	RP
34837	514	4	separately	separately	RB
34837	514	5	each	each	DT
34837	514	6	leg	leg	NN
34837	514	7	covered	cover	VBN
34837	514	8	with	with	IN
34837	514	9	the	the	DT
34837	514	10	seasoning	seasoning	NN
34837	514	11	,	,	,
34837	514	12	lay	lie	VBD
34837	514	13	on	on	IN
34837	514	14	it	-PRON-	PRP
34837	514	15	a	a	DT
34837	514	16	thin	thin	JJ
34837	514	17	slice	slice	NN
34837	514	18	of	of	IN
34837	514	19	bacon	bacon	NN
34837	514	20	or	or	CC
34837	514	21	cold	cold	JJ
34837	514	22	ham	ham	NN
34837	514	23	,	,	,
34837	514	24	and	and	CC
34837	514	25	wrap	wrap	VB
34837	514	26	it	-PRON-	PRP
34837	514	27	in	in	IN
34837	514	28	a	a	DT
34837	514	29	sheet	sheet	NN
34837	514	30	of	of	IN
34837	514	31	white	white	JJ
34837	514	32	paper	paper	NN
34837	514	33	well	well	NN
34837	514	34	buttered	butter	VBD
34837	514	35	.	.	.
34837	515	1	Broil	Broil	NNP
34837	515	2	the	the	DT
34837	515	3	limbs	limb	NNS
34837	515	4	slowly	slowly	RB
34837	515	5	on	on	IN
34837	515	6	the	the	DT
34837	515	7	gridiron	gridiron	NN
34837	515	8	,	,	,
34837	515	9	and	and	CC
34837	515	10	serve	serve	VB
34837	515	11	them	-PRON-	PRP
34837	515	12	up	up	RP
34837	515	13	hot	hot	RB
34837	515	14	in	in	IN
34837	515	15	the	the	DT
34837	515	16	papers	paper	NNS
34837	515	17	.	.	.
34837	516	1	Fowls	Fowls	NNP
34837	516	2	may	may	MD
34837	516	3	be	be	VB
34837	516	4	done	do	VBN
34837	516	5	in	in	IN
34837	516	6	the	the	DT
34837	516	7	same	same	JJ
34837	516	8	manner	manner	NN
34837	516	9	.	.	.
34837	517	1	Ducks	duck	NNS
34837	517	2	also	also	RB
34837	517	3	.	.	.
34837	518	1	PILAU	PILAU	NNS
34837	518	2	.	.	.
34837	519	1	Take	take	VB
34837	519	2	half	half	PDT
34837	519	3	a	a	DT
34837	519	4	dozen	dozen	NN
34837	519	5	slices	slice	NNS
34837	519	6	of	of	IN
34837	519	7	the	the	DT
34837	519	8	lean	lean	NN
34837	519	9	of	of	IN
34837	519	10	a	a	DT
34837	519	11	leg	leg	NN
34837	519	12	of	of	IN
34837	519	13	mutton	mutton	NN
34837	519	14	,	,	,
34837	519	15	or	or	CC
34837	519	16	of	of	IN
34837	519	17	fillet	fillet	NN
34837	519	18	of	of	IN
34837	519	19	veal	veal	NN
34837	519	20	.	.	.
34837	520	1	Put	put	VB
34837	520	2	them	-PRON-	PRP
34837	520	3	into	into	IN
34837	520	4	a	a	DT
34837	520	5	stew	stew	NN
34837	520	6	-	-	HYPH
34837	520	7	pan	pan	NN
34837	520	8	with	with	IN
34837	520	9	six	six	CD
34837	520	10	large	large	JJ
34837	520	11	onions	onion	NNS
34837	520	12	,	,	,
34837	520	13	a	a	DT
34837	520	14	carrot	carrot	NN
34837	520	15	cut	cut	NN
34837	520	16	in	in	IN
34837	520	17	pieces	piece	NNS
34837	520	18	,	,	,
34837	520	19	and	and	CC
34837	520	20	some	some	DT
34837	520	21	parsley	parsley	NN
34837	520	22	,	,	,
34837	520	23	with	with	IN
34837	520	24	pepper	pepper	NN
34837	520	25	,	,	,
34837	520	26	salt	salt	NN
34837	520	27	,	,	,
34837	520	28	and	and	CC
34837	520	29	nutmeg	nutmeg	NN
34837	520	30	to	to	IN
34837	520	31	your	-PRON-	PRP$
34837	520	32	taste	taste	NN
34837	520	33	.	.	.
34837	521	1	Add	add	VB
34837	521	2	a	a	DT
34837	521	3	tea	tea	NN
34837	521	4	-	-	HYPH
34837	521	5	spoonful	spoonful	JJ
34837	521	6	of	of	IN
34837	521	7	saffron	saffron	NN
34837	521	8	,	,	,
34837	521	9	a	a	DT
34837	521	10	piece	piece	NN
34837	521	11	of	of	IN
34837	521	12	butter	butter	NN
34837	521	13	rolled	roll	VBN
34837	521	14	in	in	IN
34837	521	15	flour	flour	NN
34837	521	16	,	,	,
34837	521	17	and	and	CC
34837	521	18	a	a	DT
34837	521	19	little	little	JJ
34837	521	20	boiling	boiling	NN
34837	521	21	water	water	NN
34837	521	22	.	.	.
34837	522	1	Let	let	VB
34837	522	2	it	-PRON-	PRP
34837	522	3	stew	stew	VB
34837	522	4	for	for	IN
34837	522	5	an	an	DT
34837	522	6	hour	hour	NN
34837	522	7	,	,	,
34837	522	8	and	and	CC
34837	522	9	skim	skim	VB
34837	522	10	it	-PRON-	PRP
34837	522	11	well	well	RB
34837	522	12	.	.	.
34837	523	1	Have	have	VBP
34837	523	2	ready	ready	JJ
34837	523	3	a	a	DT
34837	523	4	pound	pound	NN
34837	523	5	of	of	IN
34837	523	6	rice	rice	NN
34837	523	7	boiled	boil	VBN
34837	523	8	soft	soft	JJ
34837	523	9	and	and	CC
34837	523	10	drained	drain	VBD
34837	523	11	.	.	.
34837	524	1	Mix	mix	VB
34837	524	2	with	with	IN
34837	524	3	it	-PRON-	PRP
34837	524	4	a	a	DT
34837	524	5	large	large	JJ
34837	524	6	piece	piece	NN
34837	524	7	of	of	IN
34837	524	8	butter	butter	NN
34837	524	9	.	.	.
34837	525	1	Put	put	VB
34837	525	2	some	some	DT
34837	525	3	rice	rice	NN
34837	525	4	in	in	IN
34837	525	5	the	the	DT
34837	525	6	bottom	bottom	NN
34837	525	7	of	of	IN
34837	525	8	a	a	DT
34837	525	9	deep	deep	JJ
34837	525	10	dish	dish	NN
34837	525	11	,	,	,
34837	525	12	and	and	CC
34837	525	13	lay	lie	VBD
34837	525	14	on	on	IN
34837	525	15	it	-PRON-	PRP
34837	525	16	first	first	RB
34837	525	17	the	the	DT
34837	525	18	seasoning	seasoning	NN
34837	525	19	,	,	,
34837	525	20	and	and	CC
34837	525	21	then	then	RB
34837	525	22	the	the	DT
34837	525	23	slices	slice	NNS
34837	525	24	of	of	IN
34837	525	25	meat	meat	NN
34837	525	26	in	in	IN
34837	525	27	a	a	DT
34837	525	28	pile	pile	NN
34837	525	29	.	.	.
34837	526	1	Keep	keep	VB
34837	526	2	the	the	DT
34837	526	3	remainder	remainder	NN
34837	526	4	of	of	IN
34837	526	5	the	the	DT
34837	526	6	rice	rice	NN
34837	526	7	over	over	IN
34837	526	8	it	-PRON-	PRP
34837	526	9	,	,	,
34837	526	10	and	and	CC
34837	526	11	set	set	VBD
34837	526	12	it	-PRON-	PRP
34837	526	13	on	on	IN
34837	526	14	the	the	DT
34837	526	15	stove	stove	NN
34837	526	16	or	or	CC
34837	526	17	in	in	IN
34837	526	18	the	the	DT
34837	526	19	oven	oven	NN
34837	526	20	for	for	IN
34837	526	21	ten	ten	CD
34837	526	22	minutes	minute	NNS
34837	526	23	.	.	.
34837	527	1	VEAL	veal	NN
34837	527	2	SWEETBREADS	SWEETBREADS	NNP
34837	527	3	.	.	.
34837	528	1	Take	take	VB
34837	528	2	three	three	CD
34837	528	3	sweet	sweet	JJ
34837	528	4	-	-	HYPH
34837	528	5	breads	bread	NNS
34837	528	6	,	,	,
34837	528	7	and	and	CC
34837	528	8	soak	soak	VB
34837	528	9	them	-PRON-	PRP
34837	528	10	three	three	CD
34837	528	11	or	or	CC
34837	528	12	four	four	CD
34837	528	13	hours	hour	NNS
34837	528	14	in	in	IN
34837	528	15	milk	milk	NN
34837	528	16	.	.	.
34837	529	1	Then	then	RB
34837	529	2	wipe	wipe	VB
34837	529	3	them	-PRON-	PRP
34837	529	4	dry	dry	VBP
34837	529	5	,	,	,
34837	529	6	and	and	CC
34837	529	7	lard	lard	VB
34837	529	8	them	-PRON-	PRP
34837	529	9	.	.	.
34837	530	1	Make	make	VB
34837	530	2	a	a	DT
34837	530	3	seasoning	seasoning	NN
34837	530	4	of	of	IN
34837	530	5	sweet	sweet	JJ
34837	530	6	-	-	HYPH
34837	530	7	herbs	herb	NNS
34837	530	8	and	and	CC
34837	530	9	mushrooms	mushroom	NNS
34837	530	10	chopped	chop	VBD
34837	530	11	fine	fine	JJ
34837	530	12	,	,	,
34837	530	13	a	a	DT
34837	530	14	quarter	quarter	NN
34837	530	15	of	of	IN
34837	530	16	a	a	DT
34837	530	17	pound	pound	NN
34837	530	18	of	of	IN
34837	530	19	cold	cold	JJ
34837	530	20	ham	ham	NN
34837	530	21	or	or	CC
34837	530	22	bacon	bacon	NN
34837	530	23	scraped	scrape	VBD
34837	530	24	or	or	CC
34837	530	25	minced	mince	VBN
34837	530	26	,	,	,
34837	530	27	salt	salt	NN
34837	530	28	,	,	,
34837	530	29	pepper	pepper	NN
34837	530	30	,	,	,
34837	530	31	and	and	CC
34837	530	32	nutmeg	nutmeg	NN
34837	530	33	to	to	IN
34837	530	34	your	-PRON-	PRP$
34837	530	35	taste	taste	NN
34837	530	36	,	,	,
34837	530	37	and	and	CC
34837	530	38	a	a	DT
34837	530	39	table	table	NN
34837	530	40	-	-	HYPH
34837	530	41	spoonful	spoonful	JJ
34837	530	42	of	of	IN
34837	530	43	sweet	sweet	JJ
34837	530	44	-	-	HYPH
34837	530	45	oil	oil	NN
34837	530	46	.	.	.
34837	531	1	Mix	mix	VB
34837	531	2	the	the	DT
34837	531	3	seasoning	seasoning	NN
34837	531	4	very	very	RB
34837	531	5	well	well	RB
34837	531	6	together	together	RB
34837	531	7	,	,	,
34837	531	8	and	and	CC
34837	531	9	put	put	VBD
34837	531	10	it	-PRON-	PRP
34837	531	11	into	into	IN
34837	531	12	a	a	DT
34837	531	13	stew	stew	NN
34837	531	14	-	-	HYPH
34837	531	15	pan	pan	NN
34837	531	16	with	with	IN
34837	531	17	the	the	DT
34837	531	18	sweet	sweet	JJ
34837	531	19	-	-	HYPH
34837	531	20	breads	breads	NNP
34837	531	21	,	,	,
34837	531	22	a	a	DT
34837	531	23	piece	piece	NN
34837	531	24	of	of	IN
34837	531	25	butter	butter	NN
34837	531	26	rolled	roll	VBN
34837	531	27	in	in	IN
34837	531	28	flour	flour	NN
34837	531	29	,	,	,
34837	531	30	a	a	DT
34837	531	31	little	little	JJ
34837	531	32	water	water	NN
34837	531	33	or	or	CC
34837	531	34	broth	broth	NN
34837	531	35	,	,	,
34837	531	36	and	and	CC
34837	531	37	the	the	DT
34837	531	38	same	same	JJ
34837	531	39	quantity	quantity	NN
34837	531	40	of	of	IN
34837	531	41	wine	wine	NN
34837	531	42	.	.	.
34837	532	1	Stew	stew	VB
34837	532	2	it	-PRON-	PRP
34837	532	3	about	about	RB
34837	532	4	ten	ten	CD
34837	532	5	minutes	minute	NNS
34837	532	6	.	.	.
34837	533	1	Then	then	RB
34837	533	2	take	take	VB
34837	533	3	out	out	RP
34837	533	4	the	the	DT
34837	533	5	sweet	sweet	JJ
34837	533	6	-	-	HYPH
34837	533	7	breads	bread	NNS
34837	533	8	,	,	,
34837	533	9	lay	lie	VBD
34837	533	10	them	-PRON-	PRP
34837	533	11	in	in	IN
34837	533	12	a	a	DT
34837	533	13	deep	deep	JJ
34837	533	14	dish	dish	NN
34837	533	15	,	,	,
34837	533	16	pour	pour	VB
34837	533	17	the	the	DT
34837	533	18	seasoning	seasoning	NN
34837	533	19	over	over	IN
34837	533	20	them	-PRON-	PRP
34837	533	21	,	,	,
34837	533	22	and	and	CC
34837	533	23	let	let	VB
34837	533	24	them	-PRON-	PRP
34837	533	25	get	get	VB
34837	533	26	cold	cold	JJ
34837	533	27	.	.	.
34837	534	1	Next	next	RB
34837	534	2	prepare	prepare	VB
34837	534	3	some	some	DT
34837	534	4	cases	case	NNS
34837	534	5	of	of	IN
34837	534	6	white	white	JJ
34837	534	7	paper	paper	NN
34837	534	8	,	,	,
34837	534	9	oil	oil	NN
34837	534	10	them	-PRON-	PRP
34837	534	11	,	,	,
34837	534	12	and	and	CC
34837	534	13	cover	cover	VB
34837	534	14	the	the	DT
34837	534	15	inside	inside	NN
34837	534	16	with	with	IN
34837	534	17	grated	grate	VBN
34837	534	18	bread	bread	NN
34837	534	19	.	.	.
34837	535	1	Put	put	VB
34837	535	2	a	a	DT
34837	535	3	sweet	sweet	JJ
34837	535	4	-	-	HYPH
34837	535	5	bread	bread	NN
34837	535	6	into	into	IN
34837	535	7	each	each	DT
34837	535	8	paper	paper	NN
34837	535	9	-	-	HYPH
34837	535	10	case	case	NN
34837	535	11	,	,	,
34837	535	12	with	with	IN
34837	535	13	some	some	DT
34837	535	14	of	of	IN
34837	535	15	the	the	DT
34837	535	16	seasoning	seasoning	NN
34837	535	17	at	at	IN
34837	535	18	bottom	bottom	NN
34837	535	19	and	and	CC
34837	535	20	top	top	NN
34837	535	21	.	.	.
34837	536	1	Close	close	VB
34837	536	2	the	the	DT
34837	536	3	cases	case	NNS
34837	536	4	,	,	,
34837	536	5	put	put	VB
34837	536	6	them	-PRON-	PRP
34837	536	7	in	in	IN
34837	536	8	an	an	DT
34837	536	9	oven	oven	NN
34837	536	10	,	,	,
34837	536	11	and	and	CC
34837	536	12	bake	bake	VB
34837	536	13	them	-PRON-	PRP
34837	536	14	long	long	JJ
34837	536	15	enough	enough	RB
34837	536	16	to	to	TO
34837	536	17	color	color	VB
34837	536	18	the	the	DT
34837	536	19	sweet	sweet	JJ
34837	536	20	-	-	HYPH
34837	536	21	breads	bread	NNS
34837	536	22	.	.	.
34837	537	1	Serve	serve	VB
34837	537	2	them	-PRON-	PRP
34837	537	3	up	up	RP
34837	537	4	in	in	IN
34837	537	5	the	the	DT
34837	537	6	papers	paper	NNS
34837	537	7	.	.	.
34837	538	1	Set	set	VB
34837	538	2	the	the	DT
34837	538	3	gravy	gravy	NN
34837	538	4	over	over	IN
34837	538	5	the	the	DT
34837	538	6	fire	fire	NN
34837	538	7	,	,	,
34837	538	8	and	and	CC
34837	538	9	when	when	WRB
34837	538	10	it	-PRON-	PRP
34837	538	11	simmers	simmer	NNS
34837	538	12	take	take	VBP
34837	538	13	it	-PRON-	PRP
34837	538	14	off	off	RP
34837	538	15	,	,	,
34837	538	16	and	and	CC
34837	538	17	stir	stir	VB
34837	538	18	in	in	IN
34837	538	19	the	the	DT
34837	538	20	yolk	yolk	NN
34837	538	21	of	of	IN
34837	538	22	an	an	DT
34837	538	23	egg	egg	NN
34837	538	24	slightly	slightly	RB
34837	538	25	beaten	beat	VBN
34837	538	26	.	.	.
34837	539	1	Keep	keep	VB
34837	539	2	it	-PRON-	PRP
34837	539	3	covered	cover	VBN
34837	539	4	for	for	IN
34837	539	5	a	a	DT
34837	539	6	few	few	JJ
34837	539	7	minutes	minute	NNS
34837	539	8	,	,	,
34837	539	9	and	and	CC
34837	539	10	then	then	RB
34837	539	11	serve	serve	VB
34837	539	12	it	-PRON-	PRP
34837	539	13	up	up	RP
34837	539	14	in	in	IN
34837	539	15	a	a	DT
34837	539	16	boat	boat	NN
34837	539	17	.	.	.
34837	540	1	PART	PART	NNP
34837	540	2	THE	the	DT
34837	540	3	THIRD	third	NN
34837	540	4	.	.	.
34837	541	1	GAME	GAME	NNP
34837	541	2	AND	and	CC
34837	541	3	POULTRY	poultry	NN
34837	541	4	.	.	.
34837	542	1	A	a	DT
34837	542	2	SALMI	SALMI	NNP
34837	542	3	.	.	.
34837	543	1	Cut	cut	VB
34837	543	2	off	off	RP
34837	543	3	the	the	DT
34837	543	4	flesh	flesh	NN
34837	543	5	from	from	IN
34837	543	6	the	the	DT
34837	543	7	bodies	body	NNS
34837	543	8	of	of	IN
34837	543	9	a	a	DT
34837	543	10	pair	pair	NN
34837	543	11	of	of	IN
34837	543	12	cold	cold	JJ
34837	543	13	pheasants	pheasant	NNS
34837	543	14	,	,	,
34837	543	15	partridges	partridge	NNS
34837	543	16	or	or	CC
34837	543	17	wild	wild	NN
34837	543	18	-	-	HYPH
34837	543	19	ducks	duck	NNS
34837	543	20	,	,	,
34837	543	21	or	or	CC
34837	543	22	an	an	DT
34837	543	23	equal	equal	JJ
34837	543	24	quantity	quantity	NN
34837	543	25	of	of	IN
34837	543	26	small	small	JJ
34837	543	27	birds	bird	NNS
34837	543	28	.	.	.
34837	544	1	Beat	beat	VB
34837	544	2	it	-PRON-	PRP
34837	544	3	in	in	IN
34837	544	4	a	a	DT
34837	544	5	mortar	mortar	NN
34837	544	6	,	,	,
34837	544	7	moistening	moisten	VBG
34837	544	8	it	-PRON-	PRP
34837	544	9	frequently	frequently	RB
34837	544	10	with	with	IN
34837	544	11	a	a	DT
34837	544	12	little	little	JJ
34837	544	13	broth	broth	NN
34837	544	14	or	or	CC
34837	544	15	gravy	gravy	NN
34837	544	16	.	.	.
34837	545	1	Then	then	RB
34837	545	2	pass	pass	VB
34837	545	3	the	the	DT
34837	545	4	whole	whole	NN
34837	545	5	through	through	IN
34837	545	6	a	a	DT
34837	545	7	cullender	cullender	NN
34837	545	8	or	or	CC
34837	545	9	sieve	sieve	NN
34837	545	10	.	.	.
34837	546	1	Put	put	VB
34837	546	2	it	-PRON-	PRP
34837	546	3	into	into	IN
34837	546	4	a	a	DT
34837	546	5	stew	stew	NN
34837	546	6	-	-	HYPH
34837	546	7	pan	pan	NN
34837	546	8	with	with	IN
34837	546	9	a	a	DT
34837	546	10	piece	piece	NN
34837	546	11	of	of	IN
34837	546	12	butter	butter	NN
34837	546	13	about	about	IN
34837	546	14	the	the	DT
34837	546	15	size	size	NN
34837	546	16	of	of	IN
34837	546	17	a	a	DT
34837	546	18	walnut	walnut	NN
34837	546	19	,	,	,
34837	546	20	rolled	roll	VBN
34837	546	21	in	in	IN
34837	546	22	flour	flour	NN
34837	546	23	;	;	:
34837	546	24	half	half	PDT
34837	546	25	a	a	DT
34837	546	26	pint	pint	NN
34837	546	27	of	of	IN
34837	546	28	port	port	NN
34837	546	29	wine	wine	NN
34837	546	30	or	or	CC
34837	546	31	claret	claret	NN
34837	546	32	;	;	:
34837	546	33	two	two	CD
34837	546	34	whole	whole	JJ
34837	546	35	onions	onion	NNS
34837	546	36	,	,	,
34837	546	37	and	and	CC
34837	546	38	a	a	DT
34837	546	39	bunch	bunch	NN
34837	546	40	of	of	IN
34837	546	41	sweet	sweet	JJ
34837	546	42	-	-	HYPH
34837	546	43	herbs	herb	NNS
34837	546	44	.	.	.
34837	547	1	Let	let	VB
34837	547	2	it	-PRON-	PRP
34837	547	3	boil	boil	VB
34837	547	4	half	half	PDT
34837	547	5	an	an	DT
34837	547	6	hour	hour	NN
34837	547	7	,	,	,
34837	547	8	and	and	CC
34837	547	9	then	then	RB
34837	547	10	stir	stir	VB
34837	547	11	in	in	IN
34837	547	12	two	two	CD
34837	547	13	table	table	NN
34837	547	14	-	-	HYPH
34837	547	15	spoonfuls	spoonful	NNS
34837	547	16	of	of	IN
34837	547	17	sweet	sweet	JJ
34837	547	18	oil	oil	NN
34837	547	19	,	,	,
34837	547	20	and	and	CC
34837	547	21	the	the	DT
34837	547	22	juice	juice	NN
34837	547	23	of	of	IN
34837	547	24	a	a	DT
34837	547	25	lemon	lemon	NN
34837	547	26	.	.	.
34837	548	1	In	in	IN
34837	548	2	another	another	DT
34837	548	3	pan	pan	NN
34837	548	4	stew	stew	NN
34837	548	5	the	the	DT
34837	548	6	legs	leg	NNS
34837	548	7	and	and	CC
34837	548	8	wings	wing	NNS
34837	548	9	of	of	IN
34837	548	10	the	the	DT
34837	548	11	birds	bird	NNS
34837	548	12	,	,	,
34837	548	13	but	but	CC
34837	548	14	do	do	VBP
34837	548	15	not	not	RB
34837	548	16	let	let	VB
34837	548	17	them	-PRON-	PRP
34837	548	18	boil	boil	VB
34837	548	19	.	.	.
34837	549	1	Stew	stew	VB
34837	549	2	them	-PRON-	PRP
34837	549	3	in	in	IN
34837	549	4	butter	butter	NN
34837	549	5	rolled	roll	VBN
34837	549	6	in	in	IN
34837	549	7	flour	flour	NN
34837	549	8	,	,	,
34837	549	9	seasoned	season	VBN
34837	549	10	with	with	IN
34837	549	11	pepper	pepper	NN
34837	549	12	and	and	CC
34837	549	13	salt	salt	NN
34837	549	14	.	.	.
34837	550	1	Cut	cut	VB
34837	550	2	some	some	DT
34837	550	3	slices	slice	NNS
34837	550	4	of	of	IN
34837	550	5	bread	bread	NN
34837	550	6	into	into	IN
34837	550	7	triangular	triangular	JJ
34837	550	8	pieces	piece	NNS
34837	550	9	,	,	,
34837	550	10	and	and	CC
34837	550	11	fry	fry	VB
34837	550	12	them	-PRON-	PRP
34837	550	13	in	in	IN
34837	550	14	butter	butter	NN
34837	550	15	.	.	.
34837	551	1	Lay	lay	VB
34837	551	2	them	-PRON-	PRP
34837	551	3	in	in	IN
34837	551	4	the	the	DT
34837	551	5	bottom	bottom	NN
34837	551	6	of	of	IN
34837	551	7	a	a	DT
34837	551	8	dish	dish	NN
34837	551	9	,	,	,
34837	551	10	put	put	VB
34837	551	11	the	the	DT
34837	551	12	legs	leg	NNS
34837	551	13	and	and	CC
34837	551	14	wings	wing	NNS
34837	551	15	upon	upon	IN
34837	551	16	them	-PRON-	PRP
34837	551	17	,	,	,
34837	551	18	and	and	CC
34837	551	19	then	then	RB
34837	551	20	the	the	DT
34837	551	21	other	other	JJ
34837	551	22	part	part	NN
34837	551	23	of	of	IN
34837	551	24	the	the	DT
34837	551	25	stew	stew	NN
34837	551	26	.	.	.
34837	552	1	Garnish	garnish	VB
34837	552	2	the	the	DT
34837	552	3	edge	edge	NN
34837	552	4	with	with	IN
34837	552	5	slices	slice	NNS
34837	552	6	of	of	IN
34837	552	7	lemon	lemon	NN
34837	552	8	,	,	,
34837	552	9	handsomely	handsomely	RB
34837	552	10	notched	notch	VBN
34837	552	11	with	with	IN
34837	552	12	a	a	DT
34837	552	13	knife	knife	NN
34837	552	14	.	.	.
34837	553	1	If	if	IN
34837	553	2	the	the	DT
34837	553	3	Salmi	Salmi	NNP
34837	553	4	is	be	VBZ
34837	553	5	made	make	VBN
34837	553	6	of	of	IN
34837	553	7	partridges	partridge	NNS
34837	553	8	,	,	,
34837	553	9	use	use	VB
34837	553	10	oranges	orange	NNS
34837	553	11	instead	instead	RB
34837	553	12	of	of	IN
34837	553	13	lemons	lemon	NNS
34837	553	14	for	for	IN
34837	553	15	the	the	DT
34837	553	16	juice	juice	NN
34837	553	17	and	and	CC
34837	553	18	garnishing	garnishing	NN
34837	553	19	.	.	.
34837	554	1	COLD	COLD	NNP
34837	554	2	SALMI	SALMI	NNP
34837	554	3	.	.	.
34837	555	1	This	this	DT
34837	555	2	is	be	VBZ
34837	555	3	prepared	prepared	JJ
34837	555	4	on	on	IN
34837	555	5	the	the	DT
34837	555	6	table	table	NN
34837	555	7	.	.	.
34837	556	1	Take	take	VB
34837	556	2	the	the	DT
34837	556	3	liver	liver	NN
34837	556	4	of	of	IN
34837	556	5	a	a	DT
34837	556	6	roast	roast	NN
34837	556	7	goose	goose	NN
34837	556	8	,	,	,
34837	556	9	turkey	turkey	NNP
34837	556	10	,	,	,
34837	556	11	or	or	CC
34837	556	12	ducks	duck	NNS
34837	556	13	.	.	.
34837	557	1	Put	put	VB
34837	557	2	some	some	DT
34837	557	3	of	of	IN
34837	557	4	the	the	DT
34837	557	5	gravy	gravy	NN
34837	557	6	on	on	IN
34837	557	7	a	a	DT
34837	557	8	plate	plate	NN
34837	557	9	,	,	,
34837	557	10	cut	cut	VBN
34837	557	11	up	up	RP
34837	557	12	the	the	DT
34837	557	13	liver	liver	NN
34837	557	14	in	in	IN
34837	557	15	it	-PRON-	PRP
34837	557	16	,	,	,
34837	557	17	and	and	CC
34837	557	18	bruise	bruise	VB
34837	557	19	it	-PRON-	PRP
34837	557	20	with	with	IN
34837	557	21	the	the	DT
34837	557	22	back	back	NN
34837	557	23	of	of	IN
34837	557	24	a	a	DT
34837	557	25	spoon	spoon	NN
34837	557	26	or	or	CC
34837	557	27	a	a	DT
34837	557	28	silver	silver	JJ
34837	557	29	fork	fork	NN
34837	557	30	.	.	.
34837	558	1	Add	add	VB
34837	558	2	three	three	CD
34837	558	3	tea	tea	NN
34837	558	4	-	-	HYPH
34837	558	5	spoonfuls	spoonful	NNS
34837	558	6	of	of	IN
34837	558	7	olive	olive	NN
34837	558	8	oil	oil	NN
34837	558	9	,	,	,
34837	558	10	the	the	DT
34837	558	11	juice	juice	NN
34837	558	12	of	of	IN
34837	558	13	a	a	DT
34837	558	14	lemon	lemon	NN
34837	558	15	,	,	,
34837	558	16	and	and	CC
34837	558	17	cayenne	cayenne	NN
34837	558	18	pepper	pepper	NN
34837	558	19	and	and	CC
34837	558	20	salt	salt	NN
34837	558	21	to	to	IN
34837	558	22	your	-PRON-	PRP$
34837	558	23	taste	taste	NN
34837	558	24	.	.	.
34837	559	1	Mix	mix	VB
34837	559	2	it	-PRON-	PRP
34837	559	3	well	well	RB
34837	559	4	.	.	.
34837	560	1	When	when	WRB
34837	560	2	the	the	DT
34837	560	3	bird	bird	NN
34837	560	4	is	be	VBZ
34837	560	5	cut	cut	VBN
34837	560	6	up	up	RP
34837	560	7	,	,	,
34837	560	8	eat	eat	VB
34837	560	9	with	with	IN
34837	560	10	it	-PRON-	PRP
34837	560	11	some	some	DT
34837	560	12	of	of	IN
34837	560	13	this	this	DT
34837	560	14	sauce	sauce	NN
34837	560	15	.	.	.
34837	561	1	RAGOOED	ragooed	NN
34837	561	2	LIVERS	liver	NNS
34837	561	3	.	.	.
34837	562	1	Take	take	VB
34837	562	2	the	the	DT
34837	562	3	livers	liver	NNS
34837	562	4	of	of	IN
34837	562	5	half	half	PDT
34837	562	6	a	a	DT
34837	562	7	dozen	dozen	NN
34837	562	8	fowls	fowl	NNS
34837	562	9	or	or	CC
34837	562	10	other	other	JJ
34837	562	11	poultry	poultry	NN
34837	562	12	,	,	,
34837	562	13	a	a	DT
34837	562	14	dozen	dozen	NN
34837	562	15	mushrooms	mushroom	NNS
34837	562	16	,	,	,
34837	562	17	a	a	DT
34837	562	18	bunch	bunch	NN
34837	562	19	of	of	IN
34837	562	20	sweet	sweet	JJ
34837	562	21	herbs	herb	NNS
34837	562	22	,	,	,
34837	562	23	a	a	DT
34837	562	24	clove	clove	NN
34837	562	25	of	of	IN
34837	562	26	garlic	garlic	NN
34837	562	27	or	or	CC
34837	562	28	a	a	DT
34837	562	29	small	small	JJ
34837	562	30	onion	onion	NN
34837	562	31	,	,	,
34837	562	32	a	a	DT
34837	562	33	table	table	NN
34837	562	34	-	-	HYPH
34837	562	35	spoonful	spoonful	JJ
34837	562	36	of	of	IN
34837	562	37	butter	butter	NN
34837	562	38	rolled	roll	VBN
34837	562	39	in	in	IN
34837	562	40	flour	flour	NN
34837	562	41	.	.	.
34837	563	1	Add	add	VB
34837	563	2	a	a	DT
34837	563	3	glass	glass	NN
34837	563	4	of	of	IN
34837	563	5	white	white	JJ
34837	563	6	wine	wine	NN
34837	563	7	,	,	,
34837	563	8	and	and	CC
34837	563	9	sufficient	sufficient	JJ
34837	563	10	warm	warm	JJ
34837	563	11	water	water	NN
34837	563	12	to	to	TO
34837	563	13	keep	keep	VB
34837	563	14	the	the	DT
34837	563	15	ingredients	ingredient	NNS
34837	563	16	moist	moist	NN
34837	563	17	.	.	.
34837	564	1	Season	season	VB
34837	564	2	it	-PRON-	PRP
34837	564	3	with	with	IN
34837	564	4	salt	salt	NN
34837	564	5	and	and	CC
34837	564	6	pepper	pepper	NN
34837	564	7	.	.	.
34837	565	1	Stew	stew	VB
34837	565	2	all	all	RB
34837	565	3	together	together	RB
34837	565	4	,	,	,
34837	565	5	and	and	CC
34837	565	6	skim	skim	VB
34837	565	7	it	-PRON-	PRP
34837	565	8	well	well	RB
34837	565	9	.	.	.
34837	566	1	Before	before	IN
34837	566	2	you	-PRON-	PRP
34837	566	3	send	send	VBP
34837	566	4	it	-PRON-	PRP
34837	566	5	to	to	IN
34837	566	6	table	table	NN
34837	566	7	,	,	,
34837	566	8	stir	stir	VB
34837	566	9	in	in	IN
34837	566	10	the	the	DT
34837	566	11	yolks	yolk	NNS
34837	566	12	of	of	IN
34837	566	13	two	two	CD
34837	566	14	or	or	CC
34837	566	15	three	three	CD
34837	566	16	beaten	beat	VBN
34837	566	17	eggs	egg	NNS
34837	566	18	,	,	,
34837	566	19	and	and	CC
34837	566	20	two	two	CD
34837	566	21	spoonfuls	spoonful	NNS
34837	566	22	of	of	IN
34837	566	23	cream	cream	NN
34837	566	24	.	.	.
34837	567	1	A	a	DT
34837	567	2	FINE	fine	JJ
34837	567	3	HASH	hash	NN
34837	567	4	.	.	.
34837	568	1	Take	take	VB
34837	568	2	any	any	DT
34837	568	3	cold	cold	JJ
34837	568	4	game	game	NN
34837	568	5	or	or	CC
34837	568	6	poultry	poultry	NN
34837	568	7	that	that	IN
34837	568	8	you	-PRON-	PRP
34837	568	9	have	have	VBP
34837	568	10	.	.	.
34837	569	1	You	-PRON-	PRP
34837	569	2	may	may	MD
34837	569	3	mix	mix	VB
34837	569	4	several	several	JJ
34837	569	5	kinds	kind	NNS
34837	569	6	together	together	RB
34837	569	7	.	.	.
34837	570	1	Some	some	DT
34837	570	2	sausages	sausage	NNS
34837	570	3	,	,	,
34837	570	4	of	of	IN
34837	570	5	the	the	DT
34837	570	6	best	good	JJS
34837	570	7	sort	sort	NN
34837	570	8	,	,	,
34837	570	9	will	will	MD
34837	570	10	be	be	VB
34837	570	11	an	an	DT
34837	570	12	improvement	improvement	NN
34837	570	13	.	.	.
34837	571	1	Chop	chop	VB
34837	571	2	all	all	RB
34837	571	3	together	together	RB
34837	571	4	,	,	,
34837	571	5	and	and	CC
34837	571	6	mix	mix	VB
34837	571	7	with	with	IN
34837	571	8	it	-PRON-	PRP
34837	571	9	bread	bread	NN
34837	571	10	crumbs	crumb	NNS
34837	571	11	,	,	,
34837	571	12	chopped	chop	VBN
34837	571	13	onions	onion	NNS
34837	571	14	and	and	CC
34837	571	15	parsley	parsley	NN
34837	571	16	,	,	,
34837	571	17	and	and	CC
34837	571	18	the	the	DT
34837	571	19	yolks	yolk	NNS
34837	571	20	of	of	IN
34837	571	21	two	two	CD
34837	571	22	or	or	CC
34837	571	23	three	three	CD
34837	571	24	hard	hard	RB
34837	571	25	-	-	HYPH
34837	571	26	boiled	boil	VBN
34837	571	27	eggs	egg	NNS
34837	571	28	.	.	.
34837	572	1	Put	put	VB
34837	572	2	it	-PRON-	PRP
34837	572	3	into	into	IN
34837	572	4	a	a	DT
34837	572	5	sauce	sauce	NN
34837	572	6	-	-	HYPH
34837	572	7	pan	pan	NN
34837	572	8	with	with	IN
34837	572	9	a	a	DT
34837	572	10	proportionate	proportionate	NN
34837	572	11	piece	piece	NN
34837	572	12	of	of	IN
34837	572	13	butter	butter	NN
34837	572	14	rolled	roll	VBN
34837	572	15	in	in	IN
34837	572	16	flour	flour	NN
34837	572	17	.	.	.
34837	573	1	Moisten	moisten	VB
34837	573	2	it	-PRON-	PRP
34837	573	3	with	with	IN
34837	573	4	broth	broth	NN
34837	573	5	,	,	,
34837	573	6	gravy	gravy	NN
34837	573	7	,	,	,
34837	573	8	or	or	CC
34837	573	9	warm	warm	JJ
34837	573	10	water	water	NN
34837	573	11	,	,	,
34837	573	12	and	and	CC
34837	573	13	let	let	VB
34837	573	14	it	-PRON-	PRP
34837	573	15	stew	stew	VB
34837	573	16	gently	gently	RB
34837	573	17	for	for	IN
34837	573	18	half	half	PDT
34837	573	19	an	an	DT
34837	573	20	hour	hour	NN
34837	573	21	.	.	.
34837	574	1	Cold	cold	JJ
34837	574	2	veal	veal	NN
34837	574	3	or	or	CC
34837	574	4	fresh	fresh	JJ
34837	574	5	pork	pork	NN
34837	574	6	may	may	MD
34837	574	7	be	be	VB
34837	574	8	hashed	hash	VBN
34837	574	9	in	in	IN
34837	574	10	the	the	DT
34837	574	11	same	same	JJ
34837	574	12	manner	manner	NN
34837	574	13	.	.	.
34837	575	1	MARINADE	marinade	NN
34837	575	2	OF	of	IN
34837	575	3	FOWLS	FOWLS	NNP
34837	575	4	.	.	.
34837	576	1	Take	take	VB
34837	576	2	a	a	DT
34837	576	3	pair	pair	NN
34837	576	4	of	of	IN
34837	576	5	fowls	fowl	NNS
34837	576	6	,	,	,
34837	576	7	skin	skin	NN
34837	576	8	and	and	CC
34837	576	9	cut	cut	VBD
34837	576	10	them	-PRON-	PRP
34837	576	11	up	up	RP
34837	576	12	.	.	.
34837	577	1	Wash	wash	VB
34837	577	2	them	-PRON-	PRP
34837	577	3	in	in	IN
34837	577	4	lukewarm	lukewarm	JJ
34837	577	5	water	water	NN
34837	577	6	.	.	.
34837	578	1	Drain	drain	VB
34837	578	2	them	-PRON-	PRP
34837	578	3	,	,	,
34837	578	4	and	and	CC
34837	578	5	put	put	VBD
34837	578	6	them	-PRON-	PRP
34837	578	7	into	into	IN
34837	578	8	a	a	DT
34837	578	9	stew	stew	NN
34837	578	10	-	-	HYPH
34837	578	11	pan	pan	NN
34837	578	12	with	with	IN
34837	578	13	some	some	DT
34837	578	14	butter	butter	NN
34837	578	15	.	.	.
34837	579	1	Season	season	VB
34837	579	2	them	-PRON-	PRP
34837	579	3	to	to	IN
34837	579	4	your	-PRON-	PRP$
34837	579	5	taste	taste	NN
34837	579	6	with	with	IN
34837	579	7	salt	salt	NN
34837	579	8	,	,	,
34837	579	9	pepper	pepper	NN
34837	579	10	,	,	,
34837	579	11	and	and	CC
34837	579	12	lemon	lemon	NN
34837	579	13	-	-	HYPH
34837	579	14	juice	juice	NN
34837	579	15	.	.	.
34837	580	1	Add	add	VB
34837	580	2	parsley	parsley	NN
34837	580	3	,	,	,
34837	580	4	onions	onion	NNS
34837	580	5	,	,	,
34837	580	6	and	and	CC
34837	580	7	a	a	DT
34837	580	8	laurel	laurel	NN
34837	580	9	leaf	leaf	NN
34837	580	10	.	.	.
34837	581	1	Moisten	moisten	VB
34837	581	2	them	-PRON-	PRP
34837	581	3	with	with	IN
34837	581	4	warm	warm	JJ
34837	581	5	water	water	NN
34837	581	6	,	,	,
34837	581	7	and	and	CC
34837	581	8	let	let	VB
34837	581	9	them	-PRON-	PRP
34837	581	10	stew	stew	VB
34837	581	11	slowly	slowly	RB
34837	581	12	on	on	IN
34837	581	13	hot	hot	JJ
34837	581	14	coals	coal	NNS
34837	581	15	for	for	IN
34837	581	16	two	two	CD
34837	581	17	or	or	CC
34837	581	18	three	three	CD
34837	581	19	hours	hour	NNS
34837	581	20	.	.	.
34837	582	1	Clear	clear	VB
34837	582	2	them	-PRON-	PRP
34837	582	3	from	from	IN
34837	582	4	the	the	DT
34837	582	5	seasoning	seasoning	NN
34837	582	6	and	and	CC
34837	582	7	drain	drain	VB
34837	582	8	them	-PRON-	PRP
34837	582	9	.	.	.
34837	583	1	Then	then	RB
34837	583	2	lay	lay	VB
34837	583	3	them	-PRON-	PRP
34837	583	4	in	in	IN
34837	583	5	a	a	DT
34837	583	6	dish	dish	NN
34837	583	7	,	,	,
34837	583	8	and	and	CC
34837	583	9	grate	grate	VB
34837	583	10	bread	bread	NN
34837	583	11	crumbs	crumb	VBZ
34837	583	12	over	over	IN
34837	583	13	them	-PRON-	PRP
34837	583	14	.	.	.
34837	584	1	Whip	whip	VB
34837	584	2	some	some	DT
34837	584	3	white	white	NN
34837	584	4	of	of	IN
34837	584	5	egg	egg	NN
34837	584	6	to	to	IN
34837	584	7	a	a	DT
34837	584	8	stiff	stiff	JJ
34837	584	9	froth	froth	NN
34837	584	10	,	,	,
34837	584	11	and	and	CC
34837	584	12	cover	cover	VB
34837	584	13	with	with	IN
34837	584	14	it	-PRON-	PRP
34837	584	15	all	all	PDT
34837	584	16	the	the	DT
34837	584	17	pieces	piece	NNS
34837	584	18	of	of	IN
34837	584	19	fowl	fowl	NN
34837	584	20	.	.	.
34837	585	1	FRICASSEE	FRICASSEE	NNP
34837	585	2	OF	of	IN
34837	585	3	FOWLS	FOWLS	NNP
34837	585	4	.	.	.
34837	586	1	Skin	skin	NN
34837	586	2	and	and	CC
34837	586	3	cut	cut	VBD
34837	586	4	up	up	RP
34837	586	5	your	-PRON-	PRP$
34837	586	6	fowls	fowl	NNS
34837	586	7	,	,	,
34837	586	8	and	and	CC
34837	586	9	soak	soak	VB
34837	586	10	them	-PRON-	PRP
34837	586	11	two	two	CD
34837	586	12	hours	hour	NNS
34837	586	13	in	in	IN
34837	586	14	cold	cold	JJ
34837	586	15	water	water	NN
34837	586	16	,	,	,
34837	586	17	to	to	TO
34837	586	18	make	make	VB
34837	586	19	them	-PRON-	PRP
34837	586	20	white	white	JJ
34837	586	21	.	.	.
34837	587	1	Drain	drain	VB
34837	587	2	them	-PRON-	PRP
34837	587	3	.	.	.
34837	588	1	Put	put	VB
34837	588	2	into	into	IN
34837	588	3	a	a	DT
34837	588	4	stew	stew	NN
34837	588	5	-	-	HYPH
34837	588	6	pan	pan	VB
34837	588	7	a	a	DT
34837	588	8	large	large	JJ
34837	588	9	piece	piece	NN
34837	588	10	of	of	IN
34837	588	11	butter	butter	NN
34837	588	12	,	,	,
34837	588	13	and	and	CC
34837	588	14	a	a	DT
34837	588	15	table	table	NN
34837	588	16	-	-	HYPH
34837	588	17	spoonful	spoonful	JJ
34837	588	18	of	of	IN
34837	588	19	flour	flour	NN
34837	588	20	.	.	.
34837	589	1	Stir	stir	VB
34837	589	2	them	-PRON-	PRP
34837	589	3	together	together	RB
34837	589	4	till	till	IN
34837	589	5	the	the	DT
34837	589	6	butter	butter	NN
34837	589	7	has	have	VBZ
34837	589	8	melted	melt	VBN
34837	589	9	.	.	.
34837	590	1	Add	add	VB
34837	590	2	salt	salt	NN
34837	590	3	,	,	,
34837	590	4	pepper	pepper	NN
34837	590	5	,	,	,
34837	590	6	a	a	DT
34837	590	7	grated	grate	VBN
34837	590	8	nutmeg	nutmeg	NN
34837	590	9	,	,	,
34837	590	10	and	and	CC
34837	590	11	a	a	DT
34837	590	12	bunch	bunch	NN
34837	590	13	of	of	IN
34837	590	14	sweet	sweet	JJ
34837	590	15	-	-	HYPH
34837	590	16	herbs	herb	NNS
34837	590	17	.	.	.
34837	591	1	Pour	pour	VB
34837	591	2	in	in	IN
34837	591	3	half	half	PDT
34837	591	4	a	a	DT
34837	591	5	pint	pint	NN
34837	591	6	of	of	IN
34837	591	7	cream	cream	NN
34837	591	8	.	.	.
34837	592	1	Put	put	VB
34837	592	2	in	in	IN
34837	592	3	the	the	DT
34837	592	4	fowls	fowl	NNS
34837	592	5	,	,	,
34837	592	6	and	and	CC
34837	592	7	let	let	VB
34837	592	8	them	-PRON-	PRP
34837	592	9	stew	stew	VB
34837	592	10	three	three	CD
34837	592	11	quarters	quarter	NNS
34837	592	12	of	of	IN
34837	592	13	an	an	DT
34837	592	14	hour	hour	NN
34837	592	15	.	.	.
34837	593	1	Before	before	IN
34837	593	2	you	-PRON-	PRP
34837	593	3	send	send	VBP
34837	593	4	them	-PRON-	PRP
34837	593	5	to	to	IN
34837	593	6	table	table	NN
34837	593	7	,	,	,
34837	593	8	stir	stir	VB
34837	593	9	in	in	IN
34837	593	10	the	the	DT
34837	593	11	yolks	yolk	NNS
34837	593	12	of	of	IN
34837	593	13	three	three	CD
34837	593	14	beaten	beat	VBN
34837	593	15	eggs	egg	NNS
34837	593	16	,	,	,
34837	593	17	and	and	CC
34837	593	18	the	the	DT
34837	593	19	juice	juice	NN
34837	593	20	of	of	IN
34837	593	21	half	half	PDT
34837	593	22	a	a	DT
34837	593	23	lemon	lemon	NN
34837	593	24	.	.	.
34837	594	1	The	the	DT
34837	594	2	Fricassee	Fricassee	NNP
34837	594	3	will	will	MD
34837	594	4	be	be	VB
34837	594	5	greatly	greatly	RB
34837	594	6	improved	improve	VBN
34837	594	7	by	by	IN
34837	594	8	some	some	DT
34837	594	9	mushrooms	mushroom	NNS
34837	594	10	stewed	stew	VBN
34837	594	11	with	with	IN
34837	594	12	the	the	DT
34837	594	13	fowl	fowl	NN
34837	594	14	.	.	.
34837	595	1	To	to	TO
34837	595	2	keep	keep	VB
34837	595	3	the	the	DT
34837	595	4	fricassee	fricassee	NNP
34837	595	5	white	white	NNP
34837	595	6	,	,	,
34837	595	7	cover	cover	VB
34837	595	8	it	-PRON-	PRP
34837	595	9	(	(	-LRB-
34837	595	10	while	while	IN
34837	595	11	stewing	stew	VBG
34837	595	12	)	)	-RRB-
34837	595	13	with	with	IN
34837	595	14	a	a	DT
34837	595	15	sheet	sheet	NN
34837	595	16	of	of	IN
34837	595	17	buttered	butter	VBN
34837	595	18	paper	paper	NN
34837	595	19	laid	lay	VBN
34837	595	20	over	over	IN
34837	595	21	the	the	DT
34837	595	22	fowls	fowl	NNS
34837	595	23	.	.	.
34837	596	1	The	the	DT
34837	596	2	lid	lid	NN
34837	596	3	of	of	IN
34837	596	4	the	the	DT
34837	596	5	stew	stew	NNP
34837	596	6	-	-	HYPH
34837	596	7	pan	pan	NN
34837	596	8	must	must	MD
34837	596	9	be	be	VB
34837	596	10	kept	keep	VBN
34837	596	11	on	on	RP
34837	596	12	tightly	tightly	RB
34837	596	13	.	.	.
34837	597	1	FOWLS	FOWLS	NNP
34837	597	2	WITH	with	IN
34837	597	3	TARRAGON	TARRAGON	NNP
34837	597	4	.	.	.
34837	598	1	Pick	pick	VB
34837	598	2	two	two	CD
34837	598	3	handfuls	handful	NNS
34837	598	4	of	of	IN
34837	598	5	tarragon	tarragon	NNP
34837	598	6	(	(	-LRB-
34837	598	7	the	the	DT
34837	598	8	leaves	leave	NNS
34837	598	9	from	from	IN
34837	598	10	the	the	DT
34837	598	11	stalks	stalk	NNS
34837	598	12	)	)	-RRB-
34837	598	13	and	and	CC
34837	598	14	chop	chop	VB
34837	598	15	half	half	NN
34837	598	16	of	of	IN
34837	598	17	it	-PRON-	PRP
34837	598	18	fine	fine	JJ
34837	598	19	with	with	IN
34837	598	20	the	the	DT
34837	598	21	livers	liver	NNS
34837	598	22	of	of	IN
34837	598	23	the	the	DT
34837	598	24	fowls	fowl	NNS
34837	598	25	.	.	.
34837	599	1	Mix	mix	VB
34837	599	2	it	-PRON-	PRP
34837	599	3	with	with	IN
34837	599	4	butter	butter	NN
34837	599	5	,	,	,
34837	599	6	salt	salt	NN
34837	599	7	,	,	,
34837	599	8	and	and	CC
34837	599	9	whole	whole	JJ
34837	599	10	pepper	pepper	NN
34837	599	11	.	.	.
34837	600	1	Stuff	stuff	NN
34837	600	2	your	-PRON-	PRP$
34837	600	3	fowls	fowl	NNS
34837	600	4	with	with	IN
34837	600	5	it	-PRON-	PRP
34837	600	6	.	.	.
34837	601	1	Lard	lard	VB
34837	601	2	them	-PRON-	PRP
34837	601	3	and	and	CC
34837	601	4	wrap	wrap	VB
34837	601	5	them	-PRON-	PRP
34837	601	6	in	in	IN
34837	601	7	papers	paper	NNS
34837	601	8	buttered	butter	VBN
34837	601	9	or	or	CC
34837	601	10	oiled	oil	VBD
34837	601	11	.	.	.
34837	602	1	Melt	melt	VB
34837	602	2	some	some	DT
34837	602	3	butter	butter	NN
34837	602	4	rolled	roll	VBN
34837	602	5	in	in	IN
34837	602	6	flour	flour	NN
34837	602	7	,	,	,
34837	602	8	and	and	CC
34837	602	9	stir	stir	VB
34837	602	10	into	into	IN
34837	602	11	it	-PRON-	PRP
34837	602	12	the	the	DT
34837	602	13	rest	rest	NN
34837	602	14	of	of	IN
34837	602	15	the	the	DT
34837	602	16	tarragon	tarragon	NN
34837	602	17	.	.	.
34837	603	1	Moisten	moisten	VB
34837	603	2	it	-PRON-	PRP
34837	603	3	with	with	IN
34837	603	4	a	a	DT
34837	603	5	little	little	JJ
34837	603	6	water	water	NN
34837	603	7	or	or	CC
34837	603	8	milk	milk	NN
34837	603	9	.	.	.
34837	604	1	Stir	stir	VB
34837	604	2	in	in	IN
34837	604	3	the	the	DT
34837	604	4	yolks	yolk	NNS
34837	604	5	of	of	IN
34837	604	6	two	two	CD
34837	604	7	beaten	beat	VBN
34837	604	8	eggs	egg	NNS
34837	604	9	,	,	,
34837	604	10	and	and	CC
34837	604	11	the	the	DT
34837	604	12	juice	juice	NN
34837	604	13	of	of	IN
34837	604	14	half	half	PDT
34837	604	15	a	a	DT
34837	604	16	lemon	lemon	NN
34837	604	17	.	.	.
34837	605	1	Serve	serve	VB
34837	605	2	it	-PRON-	PRP
34837	605	3	up	up	RP
34837	605	4	as	as	IN
34837	605	5	gravy	gravy	NN
34837	605	6	.	.	.
34837	606	1	Strew	Strew	VBN
34837	606	2	over	over	IN
34837	606	3	the	the	DT
34837	606	4	fowls	fowl	NNS
34837	606	5	some	some	DT
34837	606	6	sprigs	sprig	NNS
34837	606	7	of	of	IN
34837	606	8	fresh	fresh	JJ
34837	606	9	tarragon	tarragon	NN
34837	606	10	.	.	.
34837	607	1	A	a	DT
34837	607	2	STEWED	STEWED	NNP
34837	607	3	FOWL	fowl	JJ
34837	607	4	.	.	.
34837	608	1	Take	take	VB
34837	608	2	a	a	DT
34837	608	3	large	large	JJ
34837	608	4	fowl	fowl	NN
34837	608	5	,	,	,
34837	608	6	and	and	CC
34837	608	7	put	put	VBD
34837	608	8	it	-PRON-	PRP
34837	608	9	into	into	IN
34837	608	10	a	a	DT
34837	608	11	stew	stew	NN
34837	608	12	-	-	HYPH
34837	608	13	pan	pan	NN
34837	608	14	with	with	IN
34837	608	15	two	two	CD
34837	608	16	ounces	ounce	NNS
34837	608	17	or	or	CC
34837	608	18	more	more	JJR
34837	608	19	of	of	IN
34837	608	20	butter	butter	NN
34837	608	21	,	,	,
34837	608	22	some	some	DT
34837	608	23	thin	thin	JJ
34837	608	24	slices	slice	NNS
34837	608	25	of	of	IN
34837	608	26	cold	cold	JJ
34837	608	27	ham	ham	NN
34837	608	28	,	,	,
34837	608	29	a	a	DT
34837	608	30	little	little	JJ
34837	608	31	parsley	parsley	NN
34837	608	32	and	and	CC
34837	608	33	onion	onion	NN
34837	608	34	chopped	chop	VBD
34837	608	35	fine	fine	JJ
34837	608	36	,	,	,
34837	608	37	and	and	CC
34837	608	38	some	some	DT
34837	608	39	nutmeg	nutmeg	NNS
34837	608	40	,	,	,
34837	608	41	salt	salt	NN
34837	608	42	,	,	,
34837	608	43	and	and	CC
34837	608	44	pepper	pepper	NN
34837	608	45	.	.	.
34837	609	1	Then	then	RB
34837	609	2	pour	pour	VB
34837	609	3	in	in	IN
34837	609	4	half	half	PDT
34837	609	5	a	a	DT
34837	609	6	tumbler	tumbler	NN
34837	609	7	of	of	IN
34837	609	8	white	white	JJ
34837	609	9	wine	wine	NN
34837	609	10	.	.	.
34837	610	1	You	-PRON-	PRP
34837	610	2	may	may	MD
34837	610	3	add	add	VB
34837	610	4	,	,	,
34837	610	5	if	if	IN
34837	610	6	you	-PRON-	PRP
34837	610	7	choose	choose	VBP
34837	610	8	,	,	,
34837	610	9	six	six	CD
34837	610	10	table	table	NN
34837	610	11	-	-	HYPH
34837	610	12	spoonfuls	spoonful	NNS
34837	610	13	of	of	IN
34837	610	14	boiled	boil	VBN
34837	610	15	rice	rice	NN
34837	610	16	,	,	,
34837	610	17	which	which	WDT
34837	610	18	you	-PRON-	PRP
34837	610	19	must	must	MD
34837	610	20	afterwards	afterwards	RB
34837	610	21	serve	serve	VB
34837	610	22	up	up	RP
34837	610	23	under	under	IN
34837	610	24	the	the	DT
34837	610	25	fowl	fowl	NN
34837	610	26	and	and	CC
34837	610	27	ham	ham	NN
34837	610	28	.	.	.
34837	611	1	Let	let	VB
34837	611	2	it	-PRON-	PRP
34837	611	3	stew	stew	VB
34837	611	4	slowly	slowly	RB
34837	611	5	for	for	IN
34837	611	6	two	two	CD
34837	611	7	hours	hour	NNS
34837	611	8	,	,	,
34837	611	9	with	with	IN
34837	611	10	just	just	RB
34837	611	11	sufficient	sufficient	JJ
34837	611	12	water	water	NN
34837	611	13	to	to	TO
34837	611	14	keep	keep	VB
34837	611	15	it	-PRON-	PRP
34837	611	16	from	from	IN
34837	611	17	burning	burn	VBG
34837	611	18	.	.	.
34837	612	1	Before	before	IN
34837	612	2	you	-PRON-	PRP
34837	612	3	send	send	VBP
34837	612	4	it	-PRON-	PRP
34837	612	5	to	to	IN
34837	612	6	table	table	NN
34837	612	7	,	,	,
34837	612	8	go	go	VB
34837	612	9	all	all	RB
34837	612	10	over	over	IN
34837	612	11	the	the	DT
34837	612	12	fowl	fowl	NN
34837	612	13	with	with	IN
34837	612	14	a	a	DT
34837	612	15	feather	feather	NN
34837	612	16	or	or	CC
34837	612	17	brush	brush	NN
34837	612	18	dipped	dip	VBN
34837	612	19	in	in	IN
34837	612	20	yolk	yolk	NNP
34837	612	21	of	of	IN
34837	612	22	egg	egg	NN
34837	612	23	.	.	.
34837	613	1	You	-PRON-	PRP
34837	613	2	may	may	MD
34837	613	3	add	add	VB
34837	613	4	to	to	IN
34837	613	5	the	the	DT
34837	613	6	stew	stew	NN
34837	613	7	a	a	DT
34837	613	8	dozen	dozen	NN
34837	613	9	small	small	JJ
34837	613	10	onions	onion	NNS
34837	613	11	,	,	,
34837	613	12	to	to	TO
34837	613	13	be	be	VB
34837	613	14	laid	lay	VBN
34837	613	15	round	round	IN
34837	613	16	the	the	DT
34837	613	17	fowl	fowl	NN
34837	613	18	with	with	IN
34837	613	19	the	the	DT
34837	613	20	slices	slice	NNS
34837	613	21	of	of	IN
34837	613	22	ham	ham	NN
34837	613	23	.	.	.
34837	614	1	CHICKENS	CHICKENS	NNP
34837	614	2	IN	in	IN
34837	614	3	JELLY	JELLY	NNP
34837	614	4	.	.	.
34837	615	1	Cold	cold	JJ
34837	615	2	chickens	chicken	NNS
34837	615	3	,	,	,
34837	615	4	pigeons	pigeon	NNS
34837	615	5	,	,	,
34837	615	6	and	and	CC
34837	615	7	game	game	NN
34837	615	8	,	,	,
34837	615	9	look	look	VB
34837	615	10	very	very	RB
34837	615	11	handsome	handsome	JJ
34837	615	12	in	in	IN
34837	615	13	jelly	jelly	NNP
34837	615	14	.	.	.
34837	616	1	To	to	TO
34837	616	2	make	make	VB
34837	616	3	this	this	DT
34837	616	4	jelly	jelly	RB
34837	616	5	,	,	,
34837	616	6	take	take	VB
34837	616	7	four	four	CD
34837	616	8	calves	calf	NNS
34837	616	9	-	-	HYPH
34837	616	10	feet	foot	NNS
34837	616	11	(	(	-LRB-
34837	616	12	with	with	IN
34837	616	13	the	the	DT
34837	616	14	skin	skin	NN
34837	616	15	on	on	RP
34837	616	16	)	)	-RRB-
34837	616	17	and	and	CC
34837	616	18	boil	boil	VB
34837	616	19	them	-PRON-	PRP
34837	616	20	to	to	IN
34837	616	21	a	a	DT
34837	616	22	strong	strong	JJ
34837	616	23	jelly	jelly	NN
34837	616	24	with	with	IN
34837	616	25	an	an	DT
34837	616	26	ounce	ounce	NN
34837	616	27	of	of	IN
34837	616	28	isinglass	isinglass	NN
34837	616	29	and	and	CC
34837	616	30	three	three	CD
34837	616	31	quarts	quart	NNS
34837	616	32	of	of	IN
34837	616	33	water	water	NN
34837	616	34	,	,	,
34837	616	35	carefully	carefully	RB
34837	616	36	skimming	skim	VBG
34837	616	37	off	off	RP
34837	616	38	the	the	DT
34837	616	39	fat	fat	NN
34837	616	40	.	.	.
34837	617	1	The	the	DT
34837	617	2	calves	calf	NNS
34837	617	3	-	-	HYPH
34837	617	4	feet	foot	NNS
34837	617	5	must	must	MD
34837	617	6	be	be	VB
34837	617	7	boiled	boil	VBN
34837	617	8	the	the	DT
34837	617	9	day	day	NN
34837	617	10	before	before	IN
34837	617	11	the	the	DT
34837	617	12	jelly	jelly	NNP
34837	617	13	is	be	VBZ
34837	617	14	wanted	want	VBN
34837	617	15	,	,	,
34837	617	16	and	and	CC
34837	617	17	when	when	WRB
34837	617	18	it	-PRON-	PRP
34837	617	19	is	be	VBZ
34837	617	20	cold	cold	JJ
34837	617	21	scrape	scrape	NN
34837	617	22	off	off	IN
34837	617	23	all	all	PDT
34837	617	24	the	the	DT
34837	617	25	sediment	sediment	NN
34837	617	26	that	that	WDT
34837	617	27	adheres	adhere	VBZ
34837	617	28	to	to	IN
34837	617	29	it	-PRON-	PRP
34837	617	30	.	.	.
34837	618	1	Then	then	RB
34837	618	2	boil	boil	VB
34837	618	3	the	the	DT
34837	618	4	jelly	jelly	NN
34837	618	5	with	with	IN
34837	618	6	the	the	DT
34837	618	7	addition	addition	NN
34837	618	8	of	of	IN
34837	618	9	the	the	DT
34837	618	10	whites	white	NNS
34837	618	11	and	and	CC
34837	618	12	shells	shell	NNS
34837	618	13	of	of	IN
34837	618	14	six	six	CD
34837	618	15	eggs	egg	NNS
34837	618	16	,	,	,
34837	618	17	the	the	DT
34837	618	18	juice	juice	NN
34837	618	19	of	of	IN
34837	618	20	three	three	CD
34837	618	21	lemons	lemon	NNS
34837	618	22	,	,	,
34837	618	23	three	three	CD
34837	618	24	or	or	CC
34837	618	25	four	four	CD
34837	618	26	sticks	stick	NNS
34837	618	27	of	of	IN
34837	618	28	cinnamon	cinnamon	NN
34837	618	29	,	,	,
34837	618	30	half	half	PDT
34837	618	31	a	a	DT
34837	618	32	pound	pound	NN
34837	618	33	of	of	IN
34837	618	34	loaf	loaf	NN
34837	618	35	-	-	HYPH
34837	618	36	sugar	sugar	NN
34837	618	37	,	,	,
34837	618	38	and	and	CC
34837	618	39	a	a	DT
34837	618	40	pint	pint	NN
34837	618	41	of	of	IN
34837	618	42	Malaga	Malaga	NNP
34837	618	43	or	or	CC
34837	618	44	other	other	JJ
34837	618	45	sweet	sweet	JJ
34837	618	46	wine	wine	NN
34837	618	47	.	.	.
34837	619	1	Let	let	VB
34837	619	2	it	-PRON-	PRP
34837	619	3	boil	boil	VB
34837	619	4	hard	hard	JJ
34837	619	5	for	for	IN
34837	619	6	five	five	CD
34837	619	7	or	or	CC
34837	619	8	six	six	CD
34837	619	9	minutes	minute	NNS
34837	619	10	,	,	,
34837	619	11	but	but	CC
34837	619	12	do	do	VBP
34837	619	13	not	not	RB
34837	619	14	stir	stir	VB
34837	619	15	it	-PRON-	PRP
34837	619	16	.	.	.
34837	620	1	Strain	strain	VB
34837	620	2	it	-PRON-	PRP
34837	620	3	several	several	JJ
34837	620	4	times	time	NNS
34837	620	5	through	through	IN
34837	620	6	a	a	DT
34837	620	7	flannel	flannel	NN
34837	620	8	bag	bag	NN
34837	620	9	into	into	IN
34837	620	10	a	a	DT
34837	620	11	deep	deep	JJ
34837	620	12	white	white	JJ
34837	620	13	pan	pan	NN
34837	620	14	,	,	,
34837	620	15	but	but	CC
34837	620	16	do	do	VBP
34837	620	17	not	not	RB
34837	620	18	on	on	IN
34837	620	19	any	any	DT
34837	620	20	consideration	consideration	NN
34837	620	21	squeeze	squeeze	NN
34837	620	22	or	or	CC
34837	620	23	press	press	VB
34837	620	24	the	the	DT
34837	620	25	bag	bag	NN
34837	620	26	,	,	,
34837	620	27	as	as	IN
34837	620	28	that	that	DT
34837	620	29	will	will	MD
34837	620	30	entirely	entirely	RB
34837	620	31	spoil	spoil	VB
34837	620	32	the	the	DT
34837	620	33	transparency	transparency	NN
34837	620	34	of	of	IN
34837	620	35	the	the	DT
34837	620	36	jelly	jelly	NN
34837	620	37	.	.	.
34837	621	1	After	after	IN
34837	621	2	it	-PRON-	PRP
34837	621	3	has	have	VBZ
34837	621	4	done	do	VBN
34837	621	5	dripping	drip	VBG
34837	621	6	through	through	IN
34837	621	7	the	the	DT
34837	621	8	bag	bag	NN
34837	621	9	,	,	,
34837	621	10	take	take	VB
34837	621	11	out	out	RP
34837	621	12	all	all	PDT
34837	621	13	the	the	DT
34837	621	14	ingredients	ingredient	NNS
34837	621	15	(	(	-LRB-
34837	621	16	as	as	IN
34837	621	17	they	-PRON-	PRP
34837	621	18	are	be	VBP
34837	621	19	now	now	RB
34837	621	20	of	of	IN
34837	621	21	no	no	DT
34837	621	22	farther	farther	JJ
34837	621	23	use	use	NN
34837	621	24	)	)	-RRB-
34837	621	25	and	and	CC
34837	621	26	wash	wash	VB
34837	621	27	the	the	DT
34837	621	28	bag	bag	NN
34837	621	29	clean	clean	JJ
34837	621	30	.	.	.
34837	622	1	Then	then	RB
34837	622	2	pour	pour	VB
34837	622	3	the	the	DT
34837	622	4	jelly	jelly	NN
34837	622	5	into	into	IN
34837	622	6	it	-PRON-	PRP
34837	622	7	again	again	RB
34837	622	8	,	,	,
34837	622	9	and	and	CC
34837	622	10	let	let	VB
34837	622	11	it	-PRON-	PRP
34837	622	12	strain	strain	VB
34837	622	13	.	.	.
34837	623	1	Repeat	repeat	VB
34837	623	2	this	this	DT
34837	623	3	till	till	IN
34837	623	4	it	-PRON-	PRP
34837	623	5	is	be	VBZ
34837	623	6	perfectly	perfectly	RB
34837	623	7	clear	clear	JJ
34837	623	8	and	and	CC
34837	623	9	bright	bright	JJ
34837	623	10	;	;	:
34837	623	11	washing	wash	VBG
34837	623	12	the	the	DT
34837	623	13	bag	bag	NN
34837	623	14	every	every	DT
34837	623	15	time	time	NN
34837	623	16	.	.	.
34837	624	1	Sometimes	sometimes	RB
34837	624	2	(	(	-LRB-
34837	624	3	but	but	CC
34837	624	4	not	not	RB
34837	624	5	often	often	RB
34837	624	6	)	)	-RRB-
34837	624	7	it	-PRON-	PRP
34837	624	8	will	will	MD
34837	624	9	be	be	VB
34837	624	10	clear	clear	JJ
34837	624	11	at	at	IN
34837	624	12	the	the	DT
34837	624	13	first	first	JJ
34837	624	14	straining	straining	NN
34837	624	15	.	.	.
34837	625	1	Put	put	VB
34837	625	2	a	a	DT
34837	625	3	little	little	JJ
34837	625	4	of	of	IN
34837	625	5	the	the	DT
34837	625	6	jelly	jelly	NN
34837	625	7	into	into	IN
34837	625	8	the	the	DT
34837	625	9	bottom	bottom	NN
34837	625	10	of	of	IN
34837	625	11	a	a	DT
34837	625	12	deep	deep	JJ
34837	625	13	dish	dish	NN
34837	625	14	or	or	CC
34837	625	15	bowl	bowl	NN
34837	625	16	,	,	,
34837	625	17	and	and	CC
34837	625	18	set	set	VBD
34837	625	19	it	-PRON-	PRP
34837	625	20	in	in	IN
34837	625	21	a	a	DT
34837	625	22	cold	cold	JJ
34837	625	23	place	place	NN
34837	625	24	.	.	.
34837	626	1	When	when	WRB
34837	626	2	it	-PRON-	PRP
34837	626	3	has	have	VBZ
34837	626	4	congealed	congeal	VBN
34837	626	5	and	and	CC
34837	626	6	is	be	VBZ
34837	626	7	firm	firm	JJ
34837	626	8	,	,	,
34837	626	9	lay	lay	VB
34837	626	10	your	-PRON-	PRP$
34837	626	11	chickens	chicken	NNS
34837	626	12	on	on	IN
34837	626	13	it	-PRON-	PRP
34837	626	14	with	with	IN
34837	626	15	the	the	DT
34837	626	16	breasts	breast	NNS
34837	626	17	downwards	downwards	RB
34837	626	18	.	.	.
34837	627	1	Having	have	VBG
34837	627	2	kept	keep	VBN
34837	627	3	the	the	DT
34837	627	4	remainder	remainder	NN
34837	627	5	of	of	IN
34837	627	6	the	the	DT
34837	627	7	jelly	jelly	NNP
34837	627	8	warm	warm	JJ
34837	627	9	,	,	,
34837	627	10	to	to	TO
34837	627	11	prevent	prevent	VB
34837	627	12	its	-PRON-	PRP$
34837	627	13	congealing	congealing	NN
34837	627	14	too	too	RB
34837	627	15	soon	soon	RB
34837	627	16	,	,	,
34837	627	17	pour	pour	VB
34837	627	18	it	-PRON-	PRP
34837	627	19	over	over	IN
34837	627	20	the	the	DT
34837	627	21	fowls	fowl	NNS
34837	627	22	.	.	.
34837	628	1	Let	let	VB
34837	628	2	it	-PRON-	PRP
34837	628	3	stand	stand	VB
34837	628	4	all	all	DT
34837	628	5	night	night	NN
34837	628	6	or	or	CC
34837	628	7	till	till	IN
34837	628	8	it	-PRON-	PRP
34837	628	9	is	be	VBZ
34837	628	10	perfectly	perfectly	RB
34837	628	11	firm	firm	JJ
34837	628	12	.	.	.
34837	629	1	Then	then	RB
34837	629	2	set	set	VB
34837	629	3	your	-PRON-	PRP$
34837	629	4	dish	dish	NN
34837	629	5	or	or	CC
34837	629	6	bowl	bowl	NN
34837	629	7	in	in	IN
34837	629	8	warm	warm	JJ
34837	629	9	water	water	NN
34837	629	10	for	for	IN
34837	629	11	a	a	DT
34837	629	12	moment	moment	NN
34837	629	13	,	,	,
34837	629	14	to	to	TO
34837	629	15	loosen	loosen	VB
34837	629	16	the	the	DT
34837	629	17	jelly	jelly	NNP
34837	629	18	.	.	.
34837	630	1	Lay	lay	VB
34837	630	2	over	over	IN
34837	630	3	it	-PRON-	PRP
34837	630	4	the	the	DT
34837	630	5	dish	dish	NN
34837	630	6	in	in	IN
34837	630	7	which	which	WDT
34837	630	8	you	-PRON-	PRP
34837	630	9	intend	intend	VBP
34837	630	10	to	to	TO
34837	630	11	serve	serve	VB
34837	630	12	it	-PRON-	PRP
34837	630	13	up	up	RP
34837	630	14	,	,	,
34837	630	15	and	and	CC
34837	630	16	turn	turn	VB
34837	630	17	it	-PRON-	PRP
34837	630	18	out	out	RP
34837	630	19	carefully	carefully	RB
34837	630	20	.	.	.
34837	631	1	If	if	IN
34837	631	2	you	-PRON-	PRP
34837	631	3	fear	fear	VBP
34837	631	4	that	that	IN
34837	631	5	you	-PRON-	PRP
34837	631	6	will	will	MD
34837	631	7	not	not	RB
34837	631	8	be	be	VB
34837	631	9	able	able	JJ
34837	631	10	to	to	TO
34837	631	11	turn	turn	VB
34837	631	12	it	-PRON-	PRP
34837	631	13	out	out	RP
34837	631	14	without	without	IN
34837	631	15	breaking	break	VBG
34837	631	16	the	the	DT
34837	631	17	jelly	jelly	NN
34837	631	18	,	,	,
34837	631	19	you	-PRON-	PRP
34837	631	20	may	may	MD
34837	631	21	prepare	prepare	VB
34837	631	22	it	-PRON-	PRP
34837	631	23	at	at	IN
34837	631	24	the	the	DT
34837	631	25	beginning	beginning	NN
34837	631	26	in	in	IN
34837	631	27	a	a	DT
34837	631	28	deep	deep	JJ
34837	631	29	china	china	NNP
34837	631	30	dish	dish	NN
34837	631	31	fit	fit	JJ
34837	631	32	to	to	TO
34837	631	33	send	send	VB
34837	631	34	to	to	IN
34837	631	35	table	table	NN
34837	631	36	.	.	.
34837	632	1	If	if	IN
34837	632	2	you	-PRON-	PRP
34837	632	3	put	put	VBP
34837	632	4	too	too	RB
34837	632	5	much	much	JJ
34837	632	6	water	water	NN
34837	632	7	to	to	IN
34837	632	8	the	the	DT
34837	632	9	calves	calf	NNS
34837	632	10	-	-	HYPH
34837	632	11	feet	foot	NNS
34837	632	12	,	,	,
34837	632	13	the	the	DT
34837	632	14	jelly	jelly	NNP
34837	632	15	will	will	MD
34837	632	16	never	never	RB
34837	632	17	be	be	VB
34837	632	18	firm	firm	JJ
34837	632	19	,	,	,
34837	632	20	till	till	IN
34837	632	21	it	-PRON-	PRP
34837	632	22	is	be	VBZ
34837	632	23	boiled	boil	VBN
34837	632	24	over	over	RP
34837	632	25	again	again	RB
34837	632	26	with	with	IN
34837	632	27	more	more	JJR
34837	632	28	isinglass	isinglass	NN
34837	632	29	.	.	.
34837	633	1	The	the	DT
34837	633	2	generality	generality	NN
34837	633	3	of	of	IN
34837	633	4	cooks	cook	NNS
34837	633	5	are	be	VBP
34837	633	6	in	in	IN
34837	633	7	the	the	DT
34837	633	8	habit	habit	NN
34837	633	9	of	of	IN
34837	633	10	putting	put	VBG
34837	633	11	too	too	RB
34837	633	12	much	much	JJ
34837	633	13	water	water	NN
34837	633	14	to	to	IN
34837	633	15	every	every	DT
34837	633	16	thing	thing	NN
34837	633	17	,	,	,
34837	633	18	and	and	CC
34837	633	19	should	should	MD
34837	633	20	be	be	VB
34837	633	21	cautioned	caution	VBN
34837	633	22	accordingly	accordingly	RB
34837	633	23	.	.	.
34837	634	1	PULLED	PULLED	NNP
34837	634	2	CHICKENS	CHICKENS	NNP
34837	634	3	.	.	.
34837	635	1	Boil	boil	VB
34837	635	2	a	a	DT
34837	635	3	pair	pair	NN
34837	635	4	of	of	IN
34837	635	5	fowls	fowl	NNS
34837	635	6	till	till	IN
34837	635	7	they	-PRON-	PRP
34837	635	8	are	be	VBP
34837	635	9	about	about	RB
34837	635	10	half	half	RB
34837	635	11	done	do	VBN
34837	635	12	.	.	.
34837	636	1	Then	then	RB
34837	636	2	skin	skin	VB
34837	636	3	them	-PRON-	PRP
34837	636	4	,	,	,
34837	636	5	and	and	CC
34837	636	6	pull	pull	VB
34837	636	7	the	the	DT
34837	636	8	flesh	flesh	NN
34837	636	9	from	from	IN
34837	636	10	the	the	DT
34837	636	11	bones	bone	NNS
34837	636	12	in	in	IN
34837	636	13	pieces	piece	NNS
34837	636	14	about	about	IN
34837	636	15	a	a	DT
34837	636	16	finger	finger	NN
34837	636	17	in	in	IN
34837	636	18	breadth	breadth	NN
34837	636	19	and	and	CC
34837	636	20	half	half	PDT
34837	636	21	a	a	DT
34837	636	22	finger	finger	NN
34837	636	23	in	in	IN
34837	636	24	length	length	NN
34837	636	25	.	.	.
34837	637	1	Take	take	VB
34837	637	2	a	a	DT
34837	637	3	few	few	JJ
34837	637	4	table	table	NN
34837	637	5	-	-	HYPH
34837	637	6	spoonfuls	spoonful	NNS
34837	637	7	of	of	IN
34837	637	8	the	the	DT
34837	637	9	liquor	liquor	NN
34837	637	10	they	-PRON-	PRP
34837	637	11	were	be	VBD
34837	637	12	boiled	boil	VBN
34837	637	13	in	in	RP
34837	637	14	,	,	,
34837	637	15	and	and	CC
34837	637	16	mix	mix	VB
34837	637	17	it	-PRON-	PRP
34837	637	18	with	with	IN
34837	637	19	half	half	PDT
34837	637	20	a	a	DT
34837	637	21	pint	pint	NN
34837	637	22	of	of	IN
34837	637	23	boiling	boil	VBG
34837	637	24	cream	cream	NN
34837	637	25	.	.	.
34837	638	1	Put	put	VB
34837	638	2	it	-PRON-	PRP
34837	638	3	into	into	IN
34837	638	4	a	a	DT
34837	638	5	stew	stew	NN
34837	638	6	-	-	HYPH
34837	638	7	pan	pan	NN
34837	638	8	with	with	IN
34837	638	9	a	a	DT
34837	638	10	piece	piece	NN
34837	638	11	of	of	IN
34837	638	12	butter	butter	NN
34837	638	13	rolled	roll	VBN
34837	638	14	in	in	IN
34837	638	15	flour	flour	NN
34837	638	16	;	;	:
34837	638	17	pepper	pepper	NN
34837	638	18	,	,	,
34837	638	19	salt	salt	NN
34837	638	20	,	,	,
34837	638	21	and	and	CC
34837	638	22	nutmeg	nutmeg	NNP
34837	638	23	;	;	:
34837	638	24	a	a	DT
34837	638	25	little	little	JJ
34837	638	26	chopped	chopped	JJ
34837	638	27	parsley	parsley	NN
34837	638	28	;	;	:
34837	638	29	and	and	CC
34837	638	30	a	a	DT
34837	638	31	table	table	NN
34837	638	32	-	-	HYPH
34837	638	33	spoonful	spoonful	JJ
34837	638	34	of	of	IN
34837	638	35	white	white	JJ
34837	638	36	wine	wine	NN
34837	638	37	.	.	.
34837	639	1	Put	put	VB
34837	639	2	in	in	RP
34837	639	3	the	the	DT
34837	639	4	pieces	piece	NNS
34837	639	5	of	of	IN
34837	639	6	chicken	chicken	NN
34837	639	7	,	,	,
34837	639	8	and	and	CC
34837	639	9	stew	stew	VB
34837	639	10	them	-PRON-	PRP
34837	639	11	slowly	slowly	RB
34837	639	12	till	till	IN
34837	639	13	quite	quite	RB
34837	639	14	done	do	VBN
34837	639	15	.	.	.
34837	640	1	STEWED	STEWED	NNS
34837	640	2	TURKEY	turkey	NN
34837	640	3	,	,	,
34837	640	4	OR	or	CC
34837	640	5	TURKEY	TURKEY	NNP
34837	640	6	EN	EN	NNP
34837	640	7	DAUBE	DAUBE	NNP
34837	640	8	.	.	.
34837	641	1	Take	take	VB
34837	641	2	a	a	DT
34837	641	3	large	large	JJ
34837	641	4	turkey	turkey	NN
34837	641	5	;	;	:
34837	641	6	lard	lard	NN
34837	641	7	it	-PRON-	PRP
34837	641	8	and	and	CC
34837	641	9	stuff	stuff	VB
34837	641	10	it	-PRON-	PRP
34837	641	11	as	as	IN
34837	641	12	for	for	IN
34837	641	13	roasting	roast	VBG
34837	641	14	.	.	.
34837	642	1	Then	then	RB
34837	642	2	cover	cover	VB
34837	642	3	it	-PRON-	PRP
34837	642	4	all	all	DT
34837	642	5	over	over	RB
34837	642	6	with	with	IN
34837	642	7	a	a	DT
34837	642	8	seasoning	seasoning	NN
34837	642	9	made	make	VBN
34837	642	10	of	of	IN
34837	642	11	salt	salt	NN
34837	642	12	,	,	,
34837	642	13	pepper	pepper	NN
34837	642	14	,	,	,
34837	642	15	nutmeg	nutmeg	NN
34837	642	16	,	,	,
34837	642	17	and	and	CC
34837	642	18	sweet	sweet	JJ
34837	642	19	-	-	HYPH
34837	642	20	herbs	herb	NNS
34837	642	21	,	,	,
34837	642	22	parsley	parsley	NN
34837	642	23	and	and	CC
34837	642	24	onions	onion	NNS
34837	642	25	,	,	,
34837	642	26	minced	mince	VBD
34837	642	27	fine	fine	JJ
34837	642	28	.	.	.
34837	643	1	Put	put	VB
34837	643	2	it	-PRON-	PRP
34837	643	3	into	into	IN
34837	643	4	a	a	DT
34837	643	5	stew	stew	NN
34837	643	6	-	-	HYPH
34837	643	7	pan	pan	NN
34837	643	8	,	,	,
34837	643	9	with	with	IN
34837	643	10	some	some	DT
34837	643	11	slices	slice	NNS
34837	643	12	of	of	IN
34837	643	13	bacon	bacon	NN
34837	643	14	,	,	,
34837	643	15	one	one	CD
34837	643	16	or	or	CC
34837	643	17	two	two	CD
34837	643	18	calves	calf	NNS
34837	643	19	-	-	HYPH
34837	643	20	feet	foot	NNS
34837	643	21	,	,	,
34837	643	22	some	some	DT
34837	643	23	onions	onion	NNS
34837	643	24	and	and	CC
34837	643	25	carrots	carrot	NNS
34837	643	26	,	,	,
34837	643	27	one	one	CD
34837	643	28	or	or	CC
34837	643	29	two	two	CD
34837	643	30	laurel	laurel	NN
34837	643	31	leaves	leave	NNS
34837	643	32	,	,	,
34837	643	33	a	a	DT
34837	643	34	few	few	JJ
34837	643	35	cloves	clove	NNS
34837	643	36	,	,	,
34837	643	37	a	a	DT
34837	643	38	beaten	beat	VBN
34837	643	39	nutmeg	nutmeg	NN
34837	643	40	,	,	,
34837	643	41	salt	salt	NN
34837	643	42	,	,	,
34837	643	43	pepper	pepper	NN
34837	643	44	,	,	,
34837	643	45	and	and	CC
34837	643	46	,	,	,
34837	643	47	if	if	IN
34837	643	48	you	-PRON-	PRP
34837	643	49	choose	choose	VBP
34837	643	50	,	,	,
34837	643	51	a	a	DT
34837	643	52	clove	clove	NN
34837	643	53	of	of	IN
34837	643	54	garlic	garlic	NN
34837	643	55	.	.	.
34837	644	1	Pour	pour	VB
34837	644	2	in	in	IN
34837	644	3	a	a	DT
34837	644	4	pint	pint	NN
34837	644	5	of	of	IN
34837	644	6	water	water	NN
34837	644	7	,	,	,
34837	644	8	and	and	CC
34837	644	9	a	a	DT
34837	644	10	pint	pint	NN
34837	644	11	of	of	IN
34837	644	12	white	white	JJ
34837	644	13	wine	wine	NN
34837	644	14	or	or	CC
34837	644	15	brandy	brandy	NN
34837	644	16	.	.	.
34837	645	1	Put	put	VB
34837	645	2	on	on	RP
34837	645	3	the	the	DT
34837	645	4	cover	cover	NN
34837	645	5	of	of	IN
34837	645	6	the	the	DT
34837	645	7	stew	stew	NNP
34837	645	8	-	-	HYPH
34837	645	9	pan	pan	NN
34837	645	10	,	,	,
34837	645	11	and	and	CC
34837	645	12	lay	lie	VBD
34837	645	13	round	round	RB
34837	645	14	its	-PRON-	PRP$
34837	645	15	edge	edge	NN
34837	645	16	on	on	IN
34837	645	17	the	the	DT
34837	645	18	outside	outside	NN
34837	645	19	a	a	DT
34837	645	20	wet	wet	JJ
34837	645	21	cloth	cloth	NN
34837	645	22	,	,	,
34837	645	23	which	which	WDT
34837	645	24	must	must	MD
34837	645	25	be	be	VB
34837	645	26	kept	keep	VBN
34837	645	27	wet	wet	JJ
34837	645	28	.	.	.
34837	646	1	Stew	stew	VB
34837	646	2	it	-PRON-	PRP
34837	646	3	slowly	slowly	RB
34837	646	4	for	for	IN
34837	646	5	five	five	CD
34837	646	6	or	or	CC
34837	646	7	six	six	CD
34837	646	8	hours	hour	NNS
34837	646	9	or	or	CC
34837	646	10	more	more	JJR
34837	646	11	,	,	,
34837	646	12	and	and	CC
34837	646	13	turn	turn	VB
34837	646	14	the	the	DT
34837	646	15	turkey	turkey	NN
34837	646	16	when	when	WRB
34837	646	17	about	about	RB
34837	646	18	half	half	RB
34837	646	19	done	do	VBN
34837	646	20	.	.	.
34837	647	1	When	when	WRB
34837	647	2	it	-PRON-	PRP
34837	647	3	is	be	VBZ
34837	647	4	finished	finish	VBN
34837	647	5	,	,	,
34837	647	6	withdraw	withdraw	VB
34837	647	7	the	the	DT
34837	647	8	fire	fire	NN
34837	647	9	,	,	,
34837	647	10	and	and	CC
34837	647	11	skim	skim	NNP
34837	647	12	and	and	CC
34837	647	13	strain	strain	VB
34837	647	14	the	the	DT
34837	647	15	gravy	gravy	NN
34837	647	16	.	.	.
34837	648	1	Serve	serve	VB
34837	648	2	up	up	RP
34837	648	3	the	the	DT
34837	648	4	turkey	turkey	NN
34837	648	5	with	with	IN
34837	648	6	the	the	DT
34837	648	7	gravy	gravy	NN
34837	648	8	under	under	IN
34837	648	9	it	-PRON-	PRP
34837	648	10	.	.	.
34837	649	1	A	a	DT
34837	649	2	goose	goose	NN
34837	649	3	done	do	VBN
34837	649	4	this	this	DT
34837	649	5	way	way	NN
34837	649	6	is	be	VBZ
34837	649	7	very	very	RB
34837	649	8	fine	fine	JJ
34837	649	9	.	.	.
34837	650	1	A	a	DT
34837	650	2	round	round	NN
34837	650	3	of	of	IN
34837	650	4	beef	beef	NN
34837	650	5	may	may	MD
34837	650	6	be	be	VB
34837	650	7	stewed	stew	VBN
34837	650	8	in	in	IN
34837	650	9	the	the	DT
34837	650	10	same	same	JJ
34837	650	11	manner	manner	NN
34837	650	12	.	.	.
34837	651	1	It	-PRON-	PRP
34837	651	2	will	will	MD
34837	651	3	be	be	VB
34837	651	4	the	the	DT
34837	651	5	better	well	JJR
34837	651	6	for	for	IN
34837	651	7	lying	lie	VBG
34837	651	8	all	all	DT
34837	651	9	night	night	NN
34837	651	10	in	in	IN
34837	651	11	the	the	DT
34837	651	12	seasoning	seasoning	NN
34837	651	13	,	,	,
34837	651	14	and	and	CC
34837	651	15	it	-PRON-	PRP
34837	651	16	should	should	MD
34837	651	17	be	be	VB
34837	651	18	put	put	VBN
34837	651	19	in	in	RP
34837	651	20	to	to	IN
34837	651	21	stew	stew	VB
34837	651	22	early	early	RB
34837	651	23	in	in	IN
34837	651	24	the	the	DT
34837	651	25	morning	morning	NN
34837	651	26	.	.	.
34837	652	1	ROASTED	roasted	JJ
34837	652	2	TURKEY	turkey	NN
34837	652	3	.	.	.
34837	653	1	Rub	rub	VB
34837	653	2	the	the	DT
34837	653	3	turkey	turkey	NN
34837	653	4	all	all	RB
34837	653	5	over	over	RB
34837	653	6	with	with	IN
34837	653	7	salt	salt	NN
34837	653	8	.	.	.
34837	654	1	Then	then	RB
34837	654	2	lard	lard	VB
34837	654	3	it	-PRON-	PRP
34837	654	4	.	.	.
34837	655	1	You	-PRON-	PRP
34837	655	2	may	may	MD
34837	655	3	stuff	stuff	VB
34837	655	4	it	-PRON-	PRP
34837	655	5	with	with	IN
34837	655	6	sausage	sausage	NN
34837	655	7	-	-	HYPH
34837	655	8	meat	meat	NN
34837	655	9	;	;	:
34837	655	10	or	or	CC
34837	655	11	with	with	IN
34837	655	12	chestnuts	chestnut	NNS
34837	655	13	previously	previously	RB
34837	655	14	boiled	boil	VBN
34837	655	15	,	,	,
34837	655	16	peeled	peel	VBN
34837	655	17	,	,	,
34837	655	18	and	and	CC
34837	655	19	mashed	mash	VBD
34837	655	20	.	.	.
34837	656	1	Or	or	CC
34837	656	2	,	,	,
34837	656	3	you	-PRON-	PRP
34837	656	4	may	may	MD
34837	656	5	make	make	VB
34837	656	6	a	a	DT
34837	656	7	force	force	NN
34837	656	8	-	-	HYPH
34837	656	9	meat	meat	NN
34837	656	10	stuffing	stuffing	NN
34837	656	11	of	of	IN
34837	656	12	the	the	DT
34837	656	13	liver	liver	NN
34837	656	14	,	,	,
34837	656	15	heart	heart	NN
34837	656	16	,	,	,
34837	656	17	and	and	CC
34837	656	18	gizzard	gizzard	NNP
34837	656	19	,	,	,
34837	656	20	chopped	chop	VBD
34837	656	21	fine	fine	JJ
34837	656	22	,	,	,
34837	656	23	and	and	CC
34837	656	24	mixed	mix	VBN
34837	656	25	with	with	IN
34837	656	26	chopped	chop	VBN
34837	656	27	parsley	parsley	NN
34837	656	28	,	,	,
34837	656	29	onions	onion	NNS
34837	656	30	,	,	,
34837	656	31	sweet	sweet	JJ
34837	656	32	-	-	HYPH
34837	656	33	herbs	herb	NNS
34837	656	34	,	,	,
34837	656	35	grated	grate	VBN
34837	656	36	bread	bread	NN
34837	656	37	,	,	,
34837	656	38	butter	butter	NN
34837	656	39	,	,	,
34837	656	40	lemon	lemon	NN
34837	656	41	-	-	HYPH
34837	656	42	juice	juice	NN
34837	656	43	,	,	,
34837	656	44	grated	grate	VBD
34837	656	45	lemon	lemon	NN
34837	656	46	-	-	HYPH
34837	656	47	peel	peel	NN
34837	656	48	,	,	,
34837	656	49	and	and	CC
34837	656	50	the	the	DT
34837	656	51	yolk	yolk	NN
34837	656	52	of	of	IN
34837	656	53	one	one	CD
34837	656	54	or	or	CC
34837	656	55	two	two	CD
34837	656	56	eggs	egg	NNS
34837	656	57	.	.	.
34837	657	1	A	a	DT
34837	657	2	turkey	turkey	NN
34837	657	3	of	of	IN
34837	657	4	moderate	moderate	JJ
34837	657	5	size	size	NN
34837	657	6	will	will	MD
34837	657	7	require	require	VB
34837	657	8	at	at	IN
34837	657	9	least	least	RBS
34837	657	10	two	two	CD
34837	657	11	hours	hour	NNS
34837	657	12	to	to	TO
34837	657	13	roast	roast	VB
34837	657	14	.	.	.
34837	658	1	Thicken	Thicken	NNP
34837	658	2	the	the	DT
34837	658	3	gravy	gravy	NN
34837	658	4	with	with	IN
34837	658	5	yolk	yolk	NNP
34837	658	6	of	of	IN
34837	658	7	egg	egg	NNP
34837	658	8	stirred	stir	VBN
34837	658	9	in	in	RP
34837	658	10	just	just	RB
34837	658	11	before	before	IN
34837	658	12	you	-PRON-	PRP
34837	658	13	send	send	VBP
34837	658	14	it	-PRON-	PRP
34837	658	15	to	to	IN
34837	658	16	table	table	NN
34837	658	17	.	.	.
34837	659	1	A	a	DT
34837	659	2	cold	cold	JJ
34837	659	3	roast	roast	NN
34837	659	4	turkey	turkey	NN
34837	659	5	should	should	MD
34837	659	6	be	be	VB
34837	659	7	larded	lard	VBN
34837	659	8	and	and	CC
34837	659	9	served	serve	VBN
34837	659	10	up	up	RP
34837	659	11	with	with	IN
34837	659	12	large	large	JJ
34837	659	13	spoonfuls	spoonful	NNS
34837	659	14	of	of	IN
34837	659	15	stiff	stiff	JJ
34837	659	16	currant	currant	NN
34837	659	17	jelly	jelly	NNP
34837	659	18	dropped	drop	VBD
34837	659	19	all	all	RB
34837	659	20	over	over	IN
34837	659	21	it	-PRON-	PRP
34837	659	22	.	.	.
34837	660	1	You	-PRON-	PRP
34837	660	2	may	may	MD
34837	660	3	roast	roast	VB
34837	660	4	a	a	DT
34837	660	5	goose	goose	NN
34837	660	6	in	in	IN
34837	660	7	the	the	DT
34837	660	8	same	same	JJ
34837	660	9	manner	manner	NN
34837	660	10	.	.	.
34837	661	1	POTTED	POTTED	NNP
34837	661	2	GOOSE	GOOSE	NNP
34837	661	3	.	.	.
34837	662	1	Take	take	VB
34837	662	2	several	several	JJ
34837	662	3	fine	fine	JJ
34837	662	4	geese	geese	NN
34837	662	5	;	;	:
34837	662	6	rub	rub	VB
34837	662	7	them	-PRON-	PRP
34837	662	8	with	with	IN
34837	662	9	salt	salt	NN
34837	662	10	,	,	,
34837	662	11	and	and	CC
34837	662	12	put	put	VBD
34837	662	13	into	into	IN
34837	662	14	each	each	DT
34837	662	15	a	a	DT
34837	662	16	handful	handful	NN
34837	662	17	of	of	IN
34837	662	18	sage	sage	NN
34837	662	19	leaves	leave	NNS
34837	662	20	.	.	.
34837	663	1	Roast	roast	VB
34837	663	2	them	-PRON-	PRP
34837	663	3	about	about	IN
34837	663	4	an	an	DT
34837	663	5	hour	hour	NN
34837	663	6	.	.	.
34837	664	1	Do	do	VB
34837	664	2	not	not	RB
34837	664	3	baste	baste	VB
34837	664	4	them	-PRON-	PRP
34837	664	5	,	,	,
34837	664	6	but	but	CC
34837	664	7	save	save	VB
34837	664	8	all	all	PDT
34837	664	9	the	the	DT
34837	664	10	fat	fat	NN
34837	664	11	in	in	IN
34837	664	12	the	the	DT
34837	664	13	dripping	dripping	JJ
34837	664	14	-	-	HYPH
34837	664	15	pan	pan	NN
34837	664	16	,	,	,
34837	664	17	emptying	empty	VBG
34837	664	18	it	-PRON-	PRP
34837	664	19	as	as	IN
34837	664	20	it	-PRON-	PRP
34837	664	21	is	be	VBZ
34837	664	22	filled	fill	VBN
34837	664	23	.	.	.
34837	665	1	When	when	WRB
34837	665	2	you	-PRON-	PRP
34837	665	3	have	have	VBP
34837	665	4	taken	take	VBN
34837	665	5	the	the	DT
34837	665	6	geese	geese	NNPS
34837	665	7	from	from	IN
34837	665	8	the	the	DT
34837	665	9	spit	spit	NN
34837	665	10	,	,	,
34837	665	11	cut	cut	VBD
34837	665	12	off	off	RP
34837	665	13	the	the	DT
34837	665	14	legs	leg	NNS
34837	665	15	and	and	CC
34837	665	16	wings	wing	NNS
34837	665	17	,	,	,
34837	665	18	and	and	CC
34837	665	19	cut	cut	VBD
34837	665	20	the	the	DT
34837	665	21	flesh	flesh	NN
34837	665	22	from	from	IN
34837	665	23	the	the	DT
34837	665	24	breast	breast	NN
34837	665	25	in	in	IN
34837	665	26	slices	slice	NNS
34837	665	27	.	.	.
34837	666	1	Set	set	VB
34837	666	2	them	-PRON-	PRP
34837	666	3	away	away	RB
34837	666	4	to	to	TO
34837	666	5	get	get	VB
34837	666	6	cold	cold	JJ
34837	666	7	.	.	.
34837	667	1	Put	put	VB
34837	667	2	the	the	DT
34837	667	3	fat	fat	NN
34837	667	4	that	that	WDT
34837	667	5	has	have	VBZ
34837	667	6	dripped	drip	VBN
34837	667	7	from	from	IN
34837	667	8	the	the	DT
34837	667	9	geese	geese	NNP
34837	667	10	into	into	IN
34837	667	11	a	a	DT
34837	667	12	kettle	kettle	NN
34837	667	13	,	,	,
34837	667	14	with	with	IN
34837	667	15	about	about	RB
34837	667	16	half	half	NN
34837	667	17	as	as	RB
34837	667	18	much	much	JJ
34837	667	19	lard	lard	NN
34837	667	20	as	as	IN
34837	667	21	there	there	EX
34837	667	22	is	be	VBZ
34837	667	23	of	of	IN
34837	667	24	the	the	DT
34837	667	25	dripping	dripping	NN
34837	667	26	.	.	.
34837	668	1	Boil	boil	VB
34837	668	2	it	-PRON-	PRP
34837	668	3	ten	ten	CD
34837	668	4	minutes	minute	NNS
34837	668	5	.	.	.
34837	669	1	Have	have	VBP
34837	669	2	ready	ready	JJ
34837	669	3	a	a	DT
34837	669	4	tall	tall	JJ
34837	669	5	stone	stone	NN
34837	669	6	jar	jar	NN
34837	669	7	,	,	,
34837	669	8	or	or	CC
34837	669	9	more	more	JJR
34837	669	10	than	than	IN
34837	669	11	one	one	CD
34837	669	12	if	if	IN
34837	669	13	necessary	necessary	JJ
34837	669	14	.	.	.
34837	670	1	Lay	Lay	NNP
34837	670	2	two	two	CD
34837	670	3	legs	leg	NNS
34837	670	4	of	of	IN
34837	670	5	the	the	DT
34837	670	6	geese	geese	JJ
34837	670	7	side	side	NN
34837	670	8	by	by	IN
34837	670	9	side	side	NN
34837	670	10	in	in	IN
34837	670	11	the	the	DT
34837	670	12	bottom	bottom	NN
34837	670	13	,	,	,
34837	670	14	and	and	CC
34837	670	15	sprinkle	sprinkle	VB
34837	670	16	them	-PRON-	PRP
34837	670	17	with	with	IN
34837	670	18	salt	salt	NN
34837	670	19	and	and	CC
34837	670	20	pepper	pepper	NN
34837	670	21	;	;	,
34837	670	22	placing	place	VBG
34837	670	23	,	,	,
34837	670	24	if	if	IN
34837	670	25	you	-PRON-	PRP
34837	670	26	choose	choose	VBP
34837	670	27	,	,	,
34837	670	28	a	a	DT
34837	670	29	laurel	laurel	NN
34837	670	30	leaf	leaf	NN
34837	670	31	on	on	IN
34837	670	32	each	each	DT
34837	670	33	.	.	.
34837	671	1	Then	then	RB
34837	671	2	put	put	VB
34837	671	3	in	in	RP
34837	671	4	two	two	CD
34837	671	5	wings	wing	NNS
34837	671	6	,	,	,
34837	671	7	and	and	CC
34837	671	8	season	season	VB
34837	671	9	them	-PRON-	PRP
34837	671	10	also	also	RB
34837	671	11	.	.	.
34837	672	1	Next	next	IN
34837	672	2	a	a	DT
34837	672	3	layer	layer	NN
34837	672	4	of	of	IN
34837	672	5	the	the	DT
34837	672	6	slices	slice	NNS
34837	672	7	cut	cut	VBN
34837	672	8	from	from	IN
34837	672	9	the	the	DT
34837	672	10	breast	breast	NN
34837	672	11	,	,	,
34837	672	12	seasoned	season	VBN
34837	672	13	in	in	IN
34837	672	14	the	the	DT
34837	672	15	same	same	JJ
34837	672	16	manner	manner	NN
34837	672	17	.	.	.
34837	673	1	When	when	WRB
34837	673	2	the	the	DT
34837	673	3	pots	pot	NNS
34837	673	4	are	be	VBP
34837	673	5	almost	almost	RB
34837	673	6	full	full	JJ
34837	673	7	of	of	IN
34837	673	8	the	the	DT
34837	673	9	goose	goose	NN
34837	673	10	,	,	,
34837	673	11	fill	fill	VB
34837	673	12	them	-PRON-	PRP
34837	673	13	up	up	RP
34837	673	14	to	to	IN
34837	673	15	the	the	DT
34837	673	16	top	top	NN
34837	673	17	with	with	IN
34837	673	18	the	the	DT
34837	673	19	boiling	boil	VBG
34837	673	20	fat	fat	NN
34837	673	21	,	,	,
34837	673	22	and	and	CC
34837	673	23	set	set	VBD
34837	673	24	them	-PRON-	PRP
34837	673	25	away	away	RB
34837	673	26	till	till	IN
34837	673	27	the	the	DT
34837	673	28	next	next	JJ
34837	673	29	day	day	NN
34837	673	30	to	to	TO
34837	673	31	get	get	VB
34837	673	32	cold	cold	JJ
34837	673	33	.	.	.
34837	674	1	The	the	DT
34837	674	2	upper	upper	JJ
34837	674	3	layer	layer	NN
34837	674	4	must	must	MD
34837	674	5	be	be	VB
34837	674	6	covered	cover	VBN
34837	674	7	at	at	IN
34837	674	8	least	least	JJS
34837	674	9	an	an	DT
34837	674	10	inch	inch	NN
34837	674	11	thick	thick	JJ
34837	674	12	with	with	IN
34837	674	13	the	the	DT
34837	674	14	fat	fat	NN
34837	674	15	.	.	.
34837	675	1	Tie	tie	VB
34837	675	2	up	up	RP
34837	675	3	the	the	DT
34837	675	4	pots	pot	NNS
34837	675	5	with	with	IN
34837	675	6	covers	cover	NNS
34837	675	7	of	of	IN
34837	675	8	parchment	parchment	NN
34837	675	9	wet	wet	JJ
34837	675	10	with	with	IN
34837	675	11	brandy	brandy	NN
34837	675	12	,	,	,
34837	675	13	and	and	CC
34837	675	14	keep	keep	VB
34837	675	15	them	-PRON-	PRP
34837	675	16	in	in	IN
34837	675	17	a	a	DT
34837	675	18	cold	cold	NN
34837	675	19	but	but	CC
34837	675	20	not	not	RB
34837	675	21	in	in	IN
34837	675	22	a	a	DT
34837	675	23	damp	damp	JJ
34837	675	24	place	place	NN
34837	675	25	.	.	.
34837	676	1	In	in	IN
34837	676	2	France	France	NNP
34837	676	3	great	great	JJ
34837	676	4	numbers	number	NNS
34837	676	5	of	of	IN
34837	676	6	geese	goose	NNS
34837	676	7	are	be	VBP
34837	676	8	fattened	fatten	VBN
34837	676	9	for	for	IN
34837	676	10	this	this	DT
34837	676	11	purpose	purpose	NN
34837	676	12	.	.	.
34837	677	1	DUCKS	duck	NNS
34837	677	2	WITH	with	IN
34837	677	3	TURNIPS	turnip	NNS
34837	677	4	.	.	.
34837	678	1	Stew	stew	VB
34837	678	2	some	some	DT
34837	678	3	turnips	turnip	NNS
34837	678	4	with	with	IN
34837	678	5	butter	butter	NN
34837	678	6	,	,	,
34837	678	7	salt	salt	NN
34837	678	8	,	,	,
34837	678	9	and	and	CC
34837	678	10	a	a	DT
34837	678	11	little	little	JJ
34837	678	12	sugar	sugar	NN
34837	678	13	.	.	.
34837	679	1	When	when	WRB
34837	679	2	soft	soft	JJ
34837	679	3	,	,	,
34837	679	4	take	take	VB
34837	679	5	them	-PRON-	PRP
34837	679	6	out	out	RP
34837	679	7	and	and	CC
34837	679	8	drain	drain	VB
34837	679	9	them	-PRON-	PRP
34837	679	10	.	.	.
34837	680	1	Cut	cut	VB
34837	680	2	up	up	RP
34837	680	3	your	-PRON-	PRP$
34837	680	4	ducks	duck	NNS
34837	680	5	,	,	,
34837	680	6	season	season	VB
34837	680	7	them	-PRON-	PRP
34837	680	8	,	,	,
34837	680	9	and	and	CC
34837	680	10	put	put	VBD
34837	680	11	them	-PRON-	PRP
34837	680	12	into	into	IN
34837	680	13	the	the	DT
34837	680	14	same	same	JJ
34837	680	15	pan	pan	NN
34837	680	16	that	that	WDT
34837	680	17	has	have	VBZ
34837	680	18	held	hold	VBN
34837	680	19	the	the	DT
34837	680	20	turnips	turnip	NNS
34837	680	21	.	.	.
34837	681	1	Stew	stew	VB
34837	681	2	the	the	DT
34837	681	3	ducks	duck	NNS
34837	681	4	with	with	IN
34837	681	5	a	a	DT
34837	681	6	piece	piece	NN
34837	681	7	of	of	IN
34837	681	8	butter	butter	NN
34837	681	9	rolled	roll	VBN
34837	681	10	in	in	IN
34837	681	11	flour	flour	NN
34837	681	12	,	,	,
34837	681	13	a	a	DT
34837	681	14	little	little	JJ
34837	681	15	water	water	NN
34837	681	16	,	,	,
34837	681	17	and	and	CC
34837	681	18	a	a	DT
34837	681	19	bunch	bunch	NN
34837	681	20	of	of	IN
34837	681	21	sweet	sweet	JJ
34837	681	22	-	-	HYPH
34837	681	23	herbs	herb	NNS
34837	681	24	tied	tie	VBN
34837	681	25	up	up	RP
34837	681	26	.	.	.
34837	682	1	When	when	WRB
34837	682	2	the	the	DT
34837	682	3	ducks	duck	NNS
34837	682	4	are	be	VBP
34837	682	5	nearly	nearly	RB
34837	682	6	done	do	VBN
34837	682	7	,	,	,
34837	682	8	put	put	VB
34837	682	9	the	the	DT
34837	682	10	turnips	turnip	NNS
34837	682	11	in	in	RP
34837	682	12	again	again	RB
34837	682	13	,	,	,
34837	682	14	and	and	CC
34837	682	15	let	let	VB
34837	682	16	all	all	DT
34837	682	17	stew	stew	NN
34837	682	18	slowly	slowly	RB
34837	682	19	together	together	RB
34837	682	20	for	for	IN
34837	682	21	ten	ten	CD
34837	682	22	minutes	minute	NNS
34837	682	23	,	,	,
34837	682	24	skimming	skim	VBG
34837	682	25	it	-PRON-	PRP
34837	682	26	well	well	RB
34837	682	27	.	.	.
34837	683	1	Withdraw	withdraw	VB
34837	683	2	the	the	DT
34837	683	3	sweet	sweet	JJ
34837	683	4	-	-	HYPH
34837	683	5	herbs	herb	NNS
34837	683	6	before	before	IN
34837	683	7	you	-PRON-	PRP
34837	683	8	send	send	VBP
34837	683	9	the	the	DT
34837	683	10	dish	dish	NN
34837	683	11	to	to	TO
34837	683	12	table	table	NN
34837	683	13	.	.	.
34837	684	1	A	a	DT
34837	684	2	DUCK	duck	NN
34837	684	3	WITH	with	IN
34837	684	4	OLIVES	olive	NNS
34837	684	5	.	.	.
34837	685	1	Having	have	VBG
34837	685	2	larded	lard	VBN
34837	685	3	your	-PRON-	PRP$
34837	685	4	duck	duck	NN
34837	685	5	,	,	,
34837	685	6	stew	stew	VBP
34837	685	7	it	-PRON-	PRP
34837	685	8	whole	whole	JJ
34837	685	9	,	,	,
34837	685	10	with	with	IN
34837	685	11	butter	butter	NN
34837	685	12	,	,	,
34837	685	13	pepper	pepper	NN
34837	685	14	,	,	,
34837	685	15	salt	salt	NN
34837	685	16	,	,	,
34837	685	17	and	and	CC
34837	685	18	a	a	DT
34837	685	19	little	little	JJ
34837	685	20	water	water	NN
34837	685	21	.	.	.
34837	686	1	Take	take	VB
34837	686	2	half	half	PDT
34837	686	3	a	a	DT
34837	686	4	pint	pint	NN
34837	686	5	of	of	IN
34837	686	6	olives	olive	NNS
34837	686	7	,	,	,
34837	686	8	cut	cut	VBD
34837	686	9	them	-PRON-	PRP
34837	686	10	in	in	IN
34837	686	11	half	half	NN
34837	686	12	and	and	CC
34837	686	13	take	take	VB
34837	686	14	out	out	RP
34837	686	15	the	the	DT
34837	686	16	seeds	seed	NNS
34837	686	17	or	or	CC
34837	686	18	stones	stone	NNS
34837	686	19	.	.	.
34837	687	1	When	when	WRB
34837	687	2	the	the	DT
34837	687	3	duck	duck	NN
34837	687	4	is	be	VBZ
34837	687	5	nearly	nearly	RB
34837	687	6	done	do	VBN
34837	687	7	,	,	,
34837	687	8	throw	throw	VB
34837	687	9	in	in	RP
34837	687	10	the	the	DT
34837	687	11	olives	olive	NNS
34837	687	12	,	,	,
34837	687	13	and	and	CC
34837	687	14	let	let	VB
34837	687	15	all	all	DT
34837	687	16	stew	stew	VB
34837	687	17	together	together	RB
34837	687	18	about	about	RB
34837	687	19	five	five	CD
34837	687	20	minutes	minute	NNS
34837	687	21	or	or	CC
34837	687	22	more	more	JJR
34837	687	23	.	.	.
34837	688	1	Serve	serve	VB
34837	688	2	up	up	RP
34837	688	3	the	the	DT
34837	688	4	duck	duck	NN
34837	688	5	with	with	IN
34837	688	6	the	the	DT
34837	688	7	olives	olive	NNS
34837	688	8	round	round	IN
34837	688	9	it	-PRON-	PRP
34837	688	10	.	.	.
34837	689	1	A	a	DT
34837	689	2	DUCK	duck	NN
34837	689	3	WITH	with	IN
34837	689	4	PEAS	PEAS	NNP
34837	689	5	.	.	.
34837	690	1	Stew	stew	VB
34837	690	2	the	the	DT
34837	690	3	duck	duck	NN
34837	690	4	whole	whole	NN
34837	690	5	,	,	,
34837	690	6	with	with	IN
34837	690	7	some	some	DT
34837	690	8	lard	lard	NN
34837	690	9	and	and	CC
34837	690	10	a	a	DT
34837	690	11	little	little	JJ
34837	690	12	salt	salt	NN
34837	690	13	,	,	,
34837	690	14	till	till	IN
34837	690	15	about	about	RB
34837	690	16	half	half	NN
34837	690	17	done	do	VBN
34837	690	18	.	.	.
34837	691	1	Then	then	RB
34837	691	2	take	take	VB
34837	691	3	it	-PRON-	PRP
34837	691	4	out	out	RP
34837	691	5	and	and	CC
34837	691	6	drain	drain	VB
34837	691	7	it	-PRON-	PRP
34837	691	8	.	.	.
34837	692	1	Put	put	VB
34837	692	2	into	into	IN
34837	692	3	the	the	DT
34837	692	4	stew	stew	NN
34837	692	5	-	-	HYPH
34837	692	6	pan	pan	VB
34837	692	7	a	a	DT
34837	692	8	large	large	JJ
34837	692	9	piece	piece	NN
34837	692	10	of	of	IN
34837	692	11	butter	butter	NN
34837	692	12	rolled	roll	VBN
34837	692	13	in	in	IN
34837	692	14	flour	flour	NN
34837	692	15	.	.	.
34837	693	1	When	when	WRB
34837	693	2	it	-PRON-	PRP
34837	693	3	has	have	VBZ
34837	693	4	melted	melt	VBN
34837	693	5	,	,	,
34837	693	6	pour	pour	VB
34837	693	7	in	in	IN
34837	693	8	a	a	DT
34837	693	9	quart	quart	NN
34837	693	10	of	of	IN
34837	693	11	shelled	shell	VBN
34837	693	12	green	green	JJ
34837	693	13	peas	pea	NNS
34837	693	14	,	,	,
34837	693	15	and	and	CC
34837	693	16	add	add	VB
34837	693	17	a	a	DT
34837	693	18	bunch	bunch	NN
34837	693	19	of	of	IN
34837	693	20	mint	mint	NN
34837	693	21	,	,	,
34837	693	22	or	or	CC
34837	693	23	other	other	JJ
34837	693	24	sweet	sweet	JJ
34837	693	25	herbs	herb	NNS
34837	693	26	,	,	,
34837	693	27	and	and	CC
34837	693	28	some	some	DT
34837	693	29	pepper	pepper	NN
34837	693	30	and	and	CC
34837	693	31	salt	salt	NN
34837	693	32	.	.	.
34837	694	1	Then	then	RB
34837	694	2	put	put	VBN
34837	694	3	in	in	IN
34837	694	4	the	the	DT
34837	694	5	duck	duck	NN
34837	694	6	,	,	,
34837	694	7	adding	add	VBG
34837	694	8	a	a	DT
34837	694	9	little	little	JJ
34837	694	10	warm	warm	JJ
34837	694	11	water	water	NN
34837	694	12	.	.	.
34837	695	1	Let	let	VB
34837	695	2	it	-PRON-	PRP
34837	695	3	stew	stew	VB
34837	695	4	slowly	slowly	RB
34837	695	5	till	till	IN
34837	695	6	quite	quite	RB
34837	695	7	done	do	VBN
34837	695	8	,	,	,
34837	695	9	skimming	skim	VBG
34837	695	10	it	-PRON-	PRP
34837	695	11	well	well	RB
34837	695	12	.	.	.
34837	696	1	TURKEY	TURKEY	NNP
34837	696	2	PUDDINGS	PUDDINGS	NNP
34837	696	3	.	.	.
34837	697	1	Mince	mince	NN
34837	697	2	thirty	thirty	CD
34837	697	3	small	small	JJ
34837	697	4	onions	onion	NNS
34837	697	5	and	and	CC
34837	697	6	mix	mix	VB
34837	697	7	them	-PRON-	PRP
34837	697	8	with	with	IN
34837	697	9	an	an	DT
34837	697	10	equal	equal	JJ
34837	697	11	quantity	quantity	NN
34837	697	12	of	of	IN
34837	697	13	bread	bread	NN
34837	697	14	crumbs	crumb	NNS
34837	697	15	that	that	WDT
34837	697	16	have	have	VBP
34837	697	17	been	be	VBN
34837	697	18	soaked	soak	VBN
34837	697	19	in	in	IN
34837	697	20	milk	milk	NN
34837	697	21	.	.	.
34837	698	1	Chop	chop	VB
34837	698	2	an	an	DT
34837	698	3	equal	equal	JJ
34837	698	4	quantity	quantity	NN
34837	698	5	of	of	IN
34837	698	6	the	the	DT
34837	698	7	flesh	flesh	NN
34837	698	8	of	of	IN
34837	698	9	cold	cold	JJ
34837	698	10	turkey	turkey	NNP
34837	698	11	.	.	.
34837	699	1	Mix	mix	VB
34837	699	2	all	all	DT
34837	699	3	together	together	RB
34837	699	4	,	,	,
34837	699	5	and	and	CC
34837	699	6	pound	pound	VB
34837	699	7	it	-PRON-	PRP
34837	699	8	very	very	RB
34837	699	9	well	well	RB
34837	699	10	in	in	IN
34837	699	11	a	a	DT
34837	699	12	mortar	mortar	NN
34837	699	13	.	.	.
34837	700	1	Pass	pass	VB
34837	700	2	it	-PRON-	PRP
34837	700	3	through	through	IN
34837	700	4	a	a	DT
34837	700	5	cullender	cullender	NN
34837	700	6	,	,	,
34837	700	7	and	and	CC
34837	700	8	then	then	RB
34837	700	9	return	return	VB
34837	700	10	it	-PRON-	PRP
34837	700	11	to	to	IN
34837	700	12	the	the	DT
34837	700	13	mortar	mortar	NN
34837	700	14	and	and	CC
34837	700	15	beat	beat	VBD
34837	700	16	it	-PRON-	PRP
34837	700	17	again	again	RB
34837	700	18	,	,	,
34837	700	19	adding	add	VBG
34837	700	20	gradually	gradually	RB
34837	700	21	the	the	DT
34837	700	22	yolks	yolk	NNS
34837	700	23	of	of	IN
34837	700	24	six	six	CD
34837	700	25	hard	hard	JJ
34837	700	26	eggs	egg	NNS
34837	700	27	,	,	,
34837	700	28	and	and	CC
34837	700	29	a	a	DT
34837	700	30	pint	pint	NN
34837	700	31	of	of	IN
34837	700	32	cream	cream	NN
34837	700	33	or	or	CC
34837	700	34	half	half	PDT
34837	700	35	a	a	DT
34837	700	36	pound	pound	NN
34837	700	37	of	of	IN
34837	700	38	butter	butter	NN
34837	700	39	.	.	.
34837	701	1	Season	season	VB
34837	701	2	it	-PRON-	PRP
34837	701	3	to	to	IN
34837	701	4	your	-PRON-	PRP$
34837	701	5	taste	taste	NN
34837	701	6	with	with	IN
34837	701	7	salt	salt	NN
34837	701	8	,	,	,
34837	701	9	mace	mace	NN
34837	701	10	and	and	CC
34837	701	11	nutmeg	nutmeg	NN
34837	701	12	.	.	.
34837	702	1	Have	have	VBP
34837	702	2	ready	ready	JJ
34837	702	3	some	some	DT
34837	702	4	skins	skin	NNS
34837	702	5	,	,	,
34837	702	6	nicely	nicely	RB
34837	702	7	cleaned	clean	VBN
34837	702	8	as	as	IN
34837	702	9	for	for	IN
34837	702	10	sausages	sausage	NNS
34837	702	11	.	.	.
34837	703	1	Fill	fill	VB
34837	703	2	the	the	DT
34837	703	3	skins	skin	NNS
34837	703	4	with	with	IN
34837	703	5	the	the	DT
34837	703	6	mixture	mixture	NN
34837	703	7	,	,	,
34837	703	8	and	and	CC
34837	703	9	tie	tie	VB
34837	703	10	up	up	RP
34837	703	11	the	the	DT
34837	703	12	ends	end	NNS
34837	703	13	.	.	.
34837	704	1	Then	then	RB
34837	704	2	simmer	simmer	VB
34837	704	3	your	-PRON-	PRP$
34837	704	4	puddings	pudding	NNS
34837	704	5	,	,	,
34837	704	6	but	but	CC
34837	704	7	do	do	VBP
34837	704	8	not	not	RB
34837	704	9	let	let	VB
34837	704	10	them	-PRON-	PRP
34837	704	11	boil	boil	VB
34837	704	12	.	.	.
34837	705	1	Take	take	VB
34837	705	2	them	-PRON-	PRP
34837	705	3	out	out	RP
34837	705	4	,	,	,
34837	705	5	drain	drain	VB
34837	705	6	them	-PRON-	PRP
34837	705	7	,	,	,
34837	705	8	and	and	CC
34837	705	9	put	put	VBD
34837	705	10	them	-PRON-	PRP
34837	705	11	away	away	RB
34837	705	12	to	to	TO
34837	705	13	get	get	VB
34837	705	14	cold	cold	JJ
34837	705	15	.	.	.
34837	706	1	When	when	WRB
34837	706	2	you	-PRON-	PRP
34837	706	3	wish	wish	VBP
34837	706	4	to	to	TO
34837	706	5	cook	cook	VB
34837	706	6	them	-PRON-	PRP
34837	706	7	for	for	IN
34837	706	8	immediate	immediate	JJ
34837	706	9	use	use	NN
34837	706	10	prick	prick	VB
34837	706	11	them	-PRON-	PRP
34837	706	12	with	with	IN
34837	706	13	a	a	DT
34837	706	14	fork	fork	NN
34837	706	15	,	,	,
34837	706	16	wrap	wrap	VB
34837	706	17	them	-PRON-	PRP
34837	706	18	in	in	IN
34837	706	19	buttered	butter	VBN
34837	706	20	paper	paper	NN
34837	706	21	,	,	,
34837	706	22	and	and	CC
34837	706	23	broil	broil	VB
34837	706	24	them	-PRON-	PRP
34837	706	25	on	on	IN
34837	706	26	a	a	DT
34837	706	27	gridiron	gridiron	NN
34837	706	28	.	.	.
34837	707	1	Similar	similar	JJ
34837	707	2	puddings	pudding	NNS
34837	707	3	may	may	MD
34837	707	4	be	be	VB
34837	707	5	made	make	VBN
34837	707	6	of	of	IN
34837	707	7	cold	cold	JJ
34837	707	8	fowls	fowl	NNS
34837	707	9	.	.	.
34837	708	1	BAKED	BAKED	NNP
34837	708	2	PIGEONS	pigeon	NNS
34837	708	3	,	,	,
34837	708	4	OR	or	CC
34837	708	5	PIGEONS	PIGEONS	NNP
34837	708	6	À	À	NNP
34837	708	7	LA	LA	NNP
34837	708	8	CRAPAUDINE	CRAPAUDINE	NNP
34837	708	9	.	.	.
34837	709	1	Split	Split	VBD
34837	709	2	the	the	DT
34837	709	3	pigeons	pigeon	NNS
34837	709	4	down	down	IN
34837	709	5	the	the	DT
34837	709	6	back	back	NN
34837	709	7	.	.	.
34837	710	1	Take	take	VB
34837	710	2	out	out	RP
34837	710	3	the	the	DT
34837	710	4	livers	liver	NNS
34837	710	5	,	,	,
34837	710	6	which	which	WDT
34837	710	7	you	-PRON-	PRP
34837	710	8	must	must	MD
34837	710	9	mince	mince	VB
34837	710	10	with	with	IN
34837	710	11	bacon	bacon	NN
34837	710	12	and	and	CC
34837	710	13	sweet	sweet	JJ
34837	710	14	-	-	HYPH
34837	710	15	herbs	herb	NNS
34837	710	16	,	,	,
34837	710	17	adding	add	VBG
34837	710	18	to	to	IN
34837	710	19	them	-PRON-	PRP
34837	710	20	the	the	DT
34837	710	21	livers	liver	NNS
34837	710	22	of	of	IN
34837	710	23	fowls	fowl	NNS
34837	710	24	or	or	CC
34837	710	25	other	other	JJ
34837	710	26	birds	bird	NNS
34837	710	27	,	,	,
34837	710	28	if	if	IN
34837	710	29	you	-PRON-	PRP
34837	710	30	have	have	VBP
34837	710	31	them	-PRON-	PRP
34837	710	32	,	,	,
34837	710	33	and	and	CC
34837	710	34	bacon	bacon	NN
34837	710	35	in	in	IN
34837	710	36	proportion	proportion	NN
34837	710	37	.	.	.
34837	711	1	Or	or	CC
34837	711	2	you	-PRON-	PRP
34837	711	3	may	may	MD
34837	711	4	substitute	substitute	VB
34837	711	5	sausage	sausage	NN
34837	711	6	-	-	HYPH
34837	711	7	meat	meat	NN
34837	711	8	.	.	.
34837	712	1	Add	add	VB
34837	712	2	bread	bread	NN
34837	712	3	-	-	HYPH
34837	712	4	crumbs	crumb	NNS
34837	712	5	soaked	soak	VBD
34837	712	6	in	in	IN
34837	712	7	milk	milk	NN
34837	712	8	,	,	,
34837	712	9	and	and	CC
34837	712	10	the	the	DT
34837	712	11	yolks	yolk	NNS
34837	712	12	of	of	IN
34837	712	13	two	two	CD
34837	712	14	eggs	egg	NNS
34837	712	15	or	or	CC
34837	712	16	more	more	JJR
34837	712	17	,	,	,
34837	712	18	with	with	IN
34837	712	19	salt	salt	NN
34837	712	20	,	,	,
34837	712	21	pepper	pepper	NN
34837	712	22	,	,	,
34837	712	23	mace	mace	NN
34837	712	24	and	and	CC
34837	712	25	nutmeg	nutmeg	NN
34837	712	26	to	to	IN
34837	712	27	your	-PRON-	PRP$
34837	712	28	taste	taste	NN
34837	712	29	.	.	.
34837	713	1	Mix	mix	VB
34837	713	2	all	all	DT
34837	713	3	together	together	RB
34837	713	4	,	,	,
34837	713	5	and	and	CC
34837	713	6	stuff	stuff	VB
34837	713	7	your	-PRON-	PRP$
34837	713	8	pigeons	pigeon	NNS
34837	713	9	with	with	IN
34837	713	10	it	-PRON-	PRP
34837	713	11	,	,	,
34837	713	12	and	and	CC
34837	713	13	then	then	RB
34837	713	14	glaze	glaze	VB
34837	713	15	them	-PRON-	PRP
34837	713	16	all	all	DT
34837	713	17	over	over	RB
34837	713	18	with	with	IN
34837	713	19	beaten	beat	VBN
34837	713	20	white	white	NN
34837	713	21	of	of	IN
34837	713	22	egg	egg	NN
34837	713	23	.	.	.
34837	714	1	Place	place	VB
34837	714	2	them	-PRON-	PRP
34837	714	3	in	in	IN
34837	714	4	a	a	DT
34837	714	5	buttered	butter	VBN
34837	714	6	pan	pan	NN
34837	714	7	,	,	,
34837	714	8	and	and	CC
34837	714	9	set	set	VBD
34837	714	10	them	-PRON-	PRP
34837	714	11	in	in	IN
34837	714	12	the	the	DT
34837	714	13	oven	oven	NN
34837	714	14	.	.	.
34837	715	1	Bake	bake	VB
34837	715	2	them	-PRON-	PRP
34837	715	3	half	half	PDT
34837	715	4	an	an	DT
34837	715	5	hour	hour	NN
34837	715	6	.	.	.
34837	716	1	Before	before	IN
34837	716	2	you	-PRON-	PRP
34837	716	3	serve	serve	VBP
34837	716	4	them	-PRON-	PRP
34837	716	5	up	up	RP
34837	716	6	,	,	,
34837	716	7	squeeze	squeeze	VB
34837	716	8	some	some	DT
34837	716	9	lemon	lemon	NN
34837	716	10	-	-	HYPH
34837	716	11	juice	juice	NN
34837	716	12	into	into	IN
34837	716	13	the	the	DT
34837	716	14	gravy	gravy	NN
34837	716	15	.	.	.
34837	717	1	BROILED	broiled	NN
34837	717	2	PIGEONS	pigeon	NNS
34837	717	3	.	.	.
34837	718	1	Split	split	VB
34837	718	2	your	-PRON-	PRP$
34837	718	3	pigeons	pigeon	NNS
34837	718	4	and	and	CC
34837	718	5	flatten	flatten	VB
34837	718	6	them	-PRON-	PRP
34837	718	7	.	.	.
34837	719	1	Make	make	VB
34837	719	2	a	a	DT
34837	719	3	seasoning	seasoning	NN
34837	719	4	of	of	IN
34837	719	5	sweet	sweet	JJ
34837	719	6	oil	oil	NN
34837	719	7	,	,	,
34837	719	8	salt	salt	NN
34837	719	9	,	,	,
34837	719	10	pepper	pepper	NN
34837	719	11	,	,	,
34837	719	12	chopped	chop	VBD
34837	719	13	shalots	shalot	NNS
34837	719	14	,	,	,
34837	719	15	and	and	CC
34837	719	16	chopped	chop	VBD
34837	719	17	parsley	parsley	NN
34837	719	18	.	.	.
34837	720	1	Rub	rub	VB
34837	720	2	this	this	DT
34837	720	3	seasoning	seasoning	NN
34837	720	4	all	all	RB
34837	720	5	over	over	IN
34837	720	6	the	the	DT
34837	720	7	pigeons	pigeon	NNS
34837	720	8	.	.	.
34837	721	1	Then	then	RB
34837	721	2	cover	cover	VB
34837	721	3	them	-PRON-	PRP
34837	721	4	with	with	IN
34837	721	5	grated	grate	VBN
34837	721	6	bread	bread	NN
34837	721	7	crumbs	crumb	NNS
34837	721	8	.	.	.
34837	722	1	Wrap	wrap	VB
34837	722	2	each	each	DT
34837	722	3	in	in	IN
34837	722	4	a	a	DT
34837	722	5	sheet	sheet	NN
34837	722	6	of	of	IN
34837	722	7	white	white	JJ
34837	722	8	paper	paper	NN
34837	722	9	,	,	,
34837	722	10	and	and	CC
34837	722	11	broil	broil	VB
34837	722	12	them	-PRON-	PRP
34837	722	13	on	on	IN
34837	722	14	a	a	DT
34837	722	15	slow	slow	JJ
34837	722	16	fire	fire	NN
34837	722	17	.	.	.
34837	723	1	Serve	serve	VB
34837	723	2	them	-PRON-	PRP
34837	723	3	up	up	RP
34837	723	4	with	with	IN
34837	723	5	a	a	DT
34837	723	6	sauce	sauce	NN
34837	723	7	made	make	VBN
34837	723	8	of	of	IN
34837	723	9	minced	mince	VBN
34837	723	10	onions	onion	NNS
34837	723	11	,	,	,
34837	723	12	butter	butter	NN
34837	723	13	rolled	roll	VBN
34837	723	14	in	in	IN
34837	723	15	flour	flour	NN
34837	723	16	,	,	,
34837	723	17	lemon	lemon	NN
34837	723	18	-	-	HYPH
34837	723	19	juice	juice	NN
34837	723	20	or	or	CC
34837	723	21	vinegar	vinegar	NN
34837	723	22	,	,	,
34837	723	23	and	and	CC
34837	723	24	salt	salt	NN
34837	723	25	and	and	CC
34837	723	26	pepper	pepper	NN
34837	723	27	.	.	.
34837	724	1	PIGEONS	PIGEONS	NNP
34837	724	2	PEAR	PEAR	NNP
34837	724	3	-	-	HYPH
34837	724	4	FASHION	FASHION	NNP
34837	724	5	.	.	.
34837	725	1	(	(	-LRB-
34837	725	2	PIGEONS	PIGEONS	NNP
34837	725	3	AU	AU	NNP
34837	725	4	POIRE	POIRE	NNP
34837	725	5	.	.	.
34837	725	6	)	)	-RRB-
34837	726	1	First	first	RB
34837	726	2	,	,	,
34837	726	3	bone	bone	NN
34837	726	4	your	-PRON-	PRP$
34837	726	5	pigeons	pigeon	NNS
34837	726	6	.	.	.
34837	727	1	To	to	TO
34837	727	2	do	do	VB
34837	727	3	this	this	DT
34837	727	4	,	,	,
34837	727	5	take	take	VB
34837	727	6	a	a	DT
34837	727	7	sharp	sharp	JJ
34837	727	8	knife	knife	NN
34837	727	9	,	,	,
34837	727	10	and	and	CC
34837	727	11	slipping	slip	VBG
34837	727	12	it	-PRON-	PRP
34837	727	13	under	under	IN
34837	727	14	the	the	DT
34837	727	15	flesh	flesh	NN
34837	727	16	carefully	carefully	RB
34837	727	17	loosen	loosen	VB
34837	727	18	it	-PRON-	PRP
34837	727	19	from	from	IN
34837	727	20	the	the	DT
34837	727	21	bone	bone	NN
34837	727	22	,	,	,
34837	727	23	and	and	CC
34837	727	24	do	do	VBP
34837	727	25	not	not	RB
34837	727	26	tear	tear	VB
34837	727	27	the	the	DT
34837	727	28	skin	skin	NN
34837	727	29	.	.	.
34837	728	1	Begin	begin	VB
34837	728	2	at	at	IN
34837	728	3	the	the	DT
34837	728	4	upper	upper	JJ
34837	728	5	part	part	NN
34837	728	6	of	of	IN
34837	728	7	the	the	DT
34837	728	8	bird	bird	NN
34837	728	9	,	,	,
34837	728	10	just	just	RB
34837	728	11	above	above	IN
34837	728	12	the	the	DT
34837	728	13	wings	wing	NNS
34837	728	14	,	,	,
34837	728	15	scrape	scrape	NN
34837	728	16	gradually	gradually	RB
34837	728	17	down	down	RB
34837	728	18	,	,	,
34837	728	19	and	and	CC
34837	728	20	finish	finish	VB
34837	728	21	at	at	IN
34837	728	22	the	the	DT
34837	728	23	legs	leg	NNS
34837	728	24	.	.	.
34837	729	1	Then	then	RB
34837	729	2	take	take	VB
34837	729	3	hold	hold	NN
34837	729	4	of	of	IN
34837	729	5	the	the	DT
34837	729	6	neck	neck	NN
34837	729	7	,	,	,
34837	729	8	and	and	CC
34837	729	9	draw	draw	VB
34837	729	10	out	out	RP
34837	729	11	the	the	DT
34837	729	12	whole	whole	JJ
34837	729	13	skeleton	skeleton	NN
34837	729	14	at	at	IN
34837	729	15	once	once	RB
34837	729	16	.	.	.
34837	730	1	Make	make	VB
34837	730	2	a	a	DT
34837	730	3	good	good	JJ
34837	730	4	force	force	NN
34837	730	5	-	-	HYPH
34837	730	6	meat	meat	NN
34837	730	7	or	or	CC
34837	730	8	stuffing	stuffing	NN
34837	730	9	(	(	-LRB-
34837	730	10	as	as	IN
34837	730	11	directed	direct	VBN
34837	730	12	for	for	IN
34837	730	13	baked	baked	JJ
34837	730	14	pigeons	pigeon	NNS
34837	730	15	)	)	-RRB-
34837	730	16	,	,	,
34837	730	17	and	and	CC
34837	730	18	fill	fill	VB
34837	730	19	them	-PRON-	PRP
34837	730	20	with	with	IN
34837	730	21	it	-PRON-	PRP
34837	730	22	,	,	,
34837	730	23	making	make	VBG
34837	730	24	them	-PRON-	PRP
34837	730	25	each	each	DT
34837	730	26	into	into	IN
34837	730	27	the	the	DT
34837	730	28	shape	shape	NN
34837	730	29	of	of	IN
34837	730	30	a	a	DT
34837	730	31	large	large	JJ
34837	730	32	pear	pear	NN
34837	730	33	.	.	.
34837	731	1	Fasten	fasten	RB
34837	731	2	them	-PRON-	PRP
34837	731	3	with	with	IN
34837	731	4	skewers	skewer	NNS
34837	731	5	.	.	.
34837	732	1	Glaze	glaze	VB
34837	732	2	them	-PRON-	PRP
34837	732	3	all	all	DT
34837	732	4	over	over	RB
34837	732	5	with	with	IN
34837	732	6	yolk	yolk	NNP
34837	732	7	of	of	IN
34837	732	8	egg	egg	NN
34837	732	9	,	,	,
34837	732	10	and	and	CC
34837	732	11	then	then	RB
34837	732	12	roll	roll	VB
34837	732	13	them	-PRON-	PRP
34837	732	14	in	in	IN
34837	732	15	grated	grate	VBN
34837	732	16	bread	bread	NN
34837	732	17	-	-	HYPH
34837	732	18	crumbs	crumb	NNS
34837	732	19	.	.	.
34837	733	1	Stick	stick	VB
34837	733	2	in	in	IN
34837	733	3	the	the	DT
34837	733	4	top	top	NN
34837	733	5	of	of	IN
34837	733	6	each	each	DT
34837	733	7	,	,	,
34837	733	8	the	the	DT
34837	733	9	lower	low	JJR
34837	733	10	end	end	NN
34837	733	11	of	of	IN
34837	733	12	the	the	DT
34837	733	13	leg	leg	NN
34837	733	14	,	,	,
34837	733	15	to	to	TO
34837	733	16	look	look	VB
34837	733	17	like	like	IN
34837	733	18	the	the	DT
34837	733	19	stem	stem	NN
34837	733	20	of	of	IN
34837	733	21	a	a	DT
34837	733	22	pear	pear	NN
34837	733	23	.	.	.
34837	734	1	Lay	lay	VB
34837	734	2	them	-PRON-	PRP
34837	734	3	in	in	IN
34837	734	4	a	a	DT
34837	734	5	buttered	butter	VBN
34837	734	6	dish	dish	NN
34837	734	7	(	(	-LRB-
34837	734	8	but	but	CC
34837	734	9	not	not	RB
34837	734	10	so	so	RB
34837	734	11	close	close	JJ
34837	734	12	as	as	IN
34837	734	13	to	to	TO
34837	734	14	touch	touch	VB
34837	734	15	each	each	DT
34837	734	16	other	other	JJ
34837	734	17	)	)	-RRB-
34837	734	18	and	and	CC
34837	734	19	bake	bake	VB
34837	734	20	them	-PRON-	PRP
34837	734	21	.	.	.
34837	735	1	Make	make	VB
34837	735	2	a	a	DT
34837	735	3	good	good	JJ
34837	735	4	gravy	gravy	NN
34837	735	5	,	,	,
34837	735	6	thickened	thicken	VBN
34837	735	7	with	with	IN
34837	735	8	the	the	DT
34837	735	9	yolk	yolk	NN
34837	735	10	of	of	IN
34837	735	11	an	an	DT
34837	735	12	egg	egg	NN
34837	735	13	,	,	,
34837	735	14	and	and	CC
34837	735	15	some	some	DT
34837	735	16	butter	butter	NN
34837	735	17	rolled	roll	VBN
34837	735	18	in	in	IN
34837	735	19	flour	flour	NN
34837	735	20	.	.	.
34837	736	1	PIGEONS	pigeon	NNS
34837	736	2	WITH	with	IN
34837	736	3	PEAS	PEAS	NNP
34837	736	4	.	.	.
34837	737	1	Take	take	VB
34837	737	2	two	two	CD
34837	737	3	or	or	CC
34837	737	4	four	four	CD
34837	737	5	pigeons	pigeon	NNS
34837	737	6	(	(	-LRB-
34837	737	7	according	accord	VBG
34837	737	8	to	to	IN
34837	737	9	their	-PRON-	PRP$
34837	737	10	size	size	NN
34837	737	11	)	)	-RRB-
34837	737	12	,	,	,
34837	737	13	and	and	CC
34837	737	14	truss	truss	VB
34837	737	15	them	-PRON-	PRP
34837	737	16	with	with	IN
34837	737	17	the	the	DT
34837	737	18	feet	foot	NNS
34837	737	19	inwards	inward	NNS
34837	737	20	.	.	.
34837	738	1	Put	put	VB
34837	738	2	them	-PRON-	PRP
34837	738	3	into	into	IN
34837	738	4	a	a	DT
34837	738	5	stew	stew	NN
34837	738	6	-	-	HYPH
34837	738	7	pan	pan	NN
34837	738	8	with	with	IN
34837	738	9	a	a	DT
34837	738	10	piece	piece	NN
34837	738	11	of	of	IN
34837	738	12	butter	butter	NN
34837	738	13	rolled	roll	VBN
34837	738	14	in	in	IN
34837	738	15	flour	flour	NN
34837	738	16	,	,	,
34837	738	17	and	and	CC
34837	738	18	two	two	CD
34837	738	19	or	or	CC
34837	738	20	three	three	CD
34837	738	21	slices	slice	NNS
34837	738	22	of	of	IN
34837	738	23	cold	cold	JJ
34837	738	24	ham	ham	NN
34837	738	25	,	,	,
34837	738	26	or	or	CC
34837	738	27	bacon	bacon	NN
34837	738	28	,	,	,
34837	738	29	and	and	CC
34837	738	30	a	a	DT
34837	738	31	little	little	JJ
34837	738	32	water	water	NN
34837	738	33	.	.	.
34837	739	1	Let	let	VB
34837	739	2	them	-PRON-	PRP
34837	739	3	stew	stew	VB
34837	739	4	gently	gently	RB
34837	739	5	till	till	IN
34837	739	6	brown	brown	NNP
34837	739	7	.	.	.
34837	740	1	Then	then	RB
34837	740	2	add	add	VB
34837	740	3	a	a	DT
34837	740	4	quart	quart	NN
34837	740	5	of	of	IN
34837	740	6	green	green	JJ
34837	740	7	peas	pea	NNS
34837	740	8	,	,	,
34837	740	9	and	and	CC
34837	740	10	a	a	DT
34837	740	11	bunch	bunch	NN
34837	740	12	of	of	IN
34837	740	13	mint	mint	NN
34837	740	14	,	,	,
34837	740	15	with	with	IN
34837	740	16	another	another	DT
34837	740	17	piece	piece	NN
34837	740	18	of	of	IN
34837	740	19	butter	butter	NN
34837	740	20	,	,	,
34837	740	21	and	and	CC
34837	740	22	a	a	DT
34837	740	23	little	little	JJ
34837	740	24	warm	warm	JJ
34837	740	25	water	water	NN
34837	740	26	or	or	CC
34837	740	27	milk	milk	NN
34837	740	28	.	.	.
34837	741	1	Let	let	VB
34837	741	2	them	-PRON-	PRP
34837	741	3	stew	stew	VB
34837	741	4	slowly	slowly	RB
34837	741	5	,	,	,
34837	741	6	and	and	CC
34837	741	7	when	when	WRB
34837	741	8	they	-PRON-	PRP
34837	741	9	are	be	VBP
34837	741	10	quite	quite	RB
34837	741	11	done	do	VBN
34837	741	12	,	,	,
34837	741	13	stir	stir	VB
34837	741	14	in	in	IN
34837	741	15	some	some	DT
34837	741	16	more	more	JJR
34837	741	17	butter	butter	NN
34837	741	18	.	.	.
34837	742	1	Serve	serve	VB
34837	742	2	up	up	RP
34837	742	3	the	the	DT
34837	742	4	pigeons	pigeon	NNS
34837	742	5	with	with	IN
34837	742	6	the	the	DT
34837	742	7	peas	pea	NNS
34837	742	8	under	under	IN
34837	742	9	them	-PRON-	PRP
34837	742	10	.	.	.
34837	743	1	ROASTED	roasted	JJ
34837	743	2	PARTRIDGES	PARTRIDGES	NNP
34837	743	3	.	.	.
34837	744	1	Lard	Lard	NNP
34837	744	2	the	the	DT
34837	744	3	partridges	partridge	NNS
34837	744	4	,	,	,
34837	744	5	and	and	CC
34837	744	6	put	put	VBD
34837	744	7	in	in	IN
34837	744	8	the	the	DT
34837	744	9	inside	inside	NN
34837	744	10	of	of	IN
34837	744	11	each	each	DT
34837	744	12	a	a	DT
34837	744	13	laurel	laurel	NN
34837	744	14	leaf	leaf	NN
34837	744	15	,	,	,
34837	744	16	and	and	CC
34837	744	17	an	an	DT
34837	744	18	orange	orange	JJ
34837	744	19	cut	cut	NN
34837	744	20	in	in	IN
34837	744	21	pieces	piece	NNS
34837	744	22	.	.	.
34837	745	1	If	if	IN
34837	745	2	you	-PRON-	PRP
34837	745	3	omit	omit	VBP
34837	745	4	the	the	DT
34837	745	5	laurel	laurel	NN
34837	745	6	leaf	leaf	NN
34837	745	7	,	,	,
34837	745	8	do	do	VBP
34837	745	9	not	not	RB
34837	745	10	peel	peel	VB
34837	745	11	the	the	DT
34837	745	12	orange	orange	NN
34837	745	13	,	,	,
34837	745	14	but	but	CC
34837	745	15	put	put	VBD
34837	745	16	in	in	IN
34837	745	17	the	the	DT
34837	745	18	pieces	piece	NNS
34837	745	19	with	with	IN
34837	745	20	the	the	DT
34837	745	21	rind	rind	NN
34837	745	22	on	on	IN
34837	745	23	them	-PRON-	PRP
34837	745	24	.	.	.
34837	746	1	These	these	DT
34837	746	2	must	must	MD
34837	746	3	be	be	VB
34837	746	4	taken	take	VBN
34837	746	5	out	out	RP
34837	746	6	before	before	IN
34837	746	7	the	the	DT
34837	746	8	partridges	partridge	NNS
34837	746	9	are	be	VBP
34837	746	10	sent	send	VBN
34837	746	11	to	to	IN
34837	746	12	table	table	NN
34837	746	13	.	.	.
34837	747	1	Be	be	VB
34837	747	2	careful	careful	JJ
34837	747	3	not	not	RB
34837	747	4	to	to	TO
34837	747	5	roast	roast	VB
34837	747	6	them	-PRON-	PRP
34837	747	7	too	too	RB
34837	747	8	much	much	RB
34837	747	9	.	.	.
34837	748	1	PARTRIDGES	partridges	NN
34837	748	2	WITH	with	IN
34837	748	3	CABBAGE	cabbage	NN
34837	748	4	.	.	.
34837	749	1	Having	have	VBG
34837	749	2	trussed	truss	VBN
34837	749	3	the	the	DT
34837	749	4	partridges	partridge	NNS
34837	749	5	,	,	,
34837	749	6	put	put	VB
34837	749	7	them	-PRON-	PRP
34837	749	8	into	into	IN
34837	749	9	a	a	DT
34837	749	10	stew	stew	NN
34837	749	11	-	-	HYPH
34837	749	12	pan	pan	NN
34837	749	13	with	with	IN
34837	749	14	a	a	DT
34837	749	15	large	large	JJ
34837	749	16	piece	piece	NN
34837	749	17	of	of	IN
34837	749	18	butter	butter	NN
34837	749	19	rolled	roll	VBN
34837	749	20	in	in	IN
34837	749	21	flour	flour	NN
34837	749	22	;	;	:
34837	749	23	a	a	DT
34837	749	24	quarter	quarter	NN
34837	749	25	of	of	IN
34837	749	26	a	a	DT
34837	749	27	pound	pound	NN
34837	749	28	of	of	IN
34837	749	29	bacon	bacon	NN
34837	749	30	or	or	CC
34837	749	31	ham	ham	NNP
34837	749	32	cut	cut	VBN
34837	749	33	into	into	IN
34837	749	34	dice	dice	NNS
34837	749	35	;	;	:
34837	749	36	a	a	DT
34837	749	37	bunch	bunch	NN
34837	749	38	of	of	IN
34837	749	39	sweet	sweet	JJ
34837	749	40	-	-	HYPH
34837	749	41	herbs	herb	NNS
34837	749	42	,	,	,
34837	749	43	and	and	CC
34837	749	44	a	a	DT
34837	749	45	little	little	JJ
34837	749	46	warm	warm	JJ
34837	749	47	water	water	NN
34837	749	48	.	.	.
34837	750	1	Put	put	VB
34837	750	2	into	into	IN
34837	750	3	another	another	DT
34837	750	4	stew	stew	NN
34837	750	5	-	-	HYPH
34837	750	6	pan	pan	VB
34837	750	7	a	a	DT
34837	750	8	fine	fine	JJ
34837	750	9	Savoy	Savoy	NNP
34837	750	10	cabbage	cabbage	NN
34837	750	11	,	,	,
34837	750	12	with	with	IN
34837	750	13	a	a	DT
34837	750	14	pint	pint	NN
34837	750	15	of	of	IN
34837	750	16	the	the	DT
34837	750	17	dripping	dripping	NN
34837	750	18	of	of	IN
34837	750	19	beef	beef	NN
34837	750	20	or	or	CC
34837	750	21	pork	pork	NN
34837	750	22	.	.	.
34837	751	1	Let	let	VB
34837	751	2	it	-PRON-	PRP
34837	751	3	stew	stew	VB
34837	751	4	slowly	slowly	RB
34837	751	5	till	till	IN
34837	751	6	nearly	nearly	RB
34837	751	7	done	do	VBN
34837	751	8	.	.	.
34837	752	1	Then	then	RB
34837	752	2	take	take	VB
34837	752	3	out	out	RP
34837	752	4	the	the	DT
34837	752	5	cabbage	cabbage	NN
34837	752	6	and	and	CC
34837	752	7	drain	drain	VB
34837	752	8	it	-PRON-	PRP
34837	752	9	,	,	,
34837	752	10	and	and	CC
34837	752	11	put	put	VBD
34837	752	12	it	-PRON-	PRP
34837	752	13	into	into	IN
34837	752	14	the	the	DT
34837	752	15	stew	stew	NN
34837	752	16	-	-	HYPH
34837	752	17	pan	pan	NN
34837	752	18	to	to	TO
34837	752	19	cook	cook	VB
34837	752	20	with	with	IN
34837	752	21	the	the	DT
34837	752	22	partridges	partridge	NNS
34837	752	23	for	for	IN
34837	752	24	half	half	PDT
34837	752	25	an	an	DT
34837	752	26	hour	hour	NN
34837	752	27	.	.	.
34837	753	1	Lay	lay	VB
34837	753	2	the	the	DT
34837	753	3	cabbage	cabbage	NN
34837	753	4	under	under	IN
34837	753	5	the	the	DT
34837	753	6	partridges	partridge	NNS
34837	753	7	when	when	WRB
34837	753	8	you	-PRON-	PRP
34837	753	9	send	send	VBP
34837	753	10	them	-PRON-	PRP
34837	753	11	to	to	IN
34837	753	12	table	table	NN
34837	753	13	.	.	.
34837	754	1	A	a	DT
34837	754	2	PARTRIDGE	PARTRIDGE	NNP
34837	754	3	PIE	PIE	NNP
34837	754	4	.	.	.
34837	755	1	Take	take	VB
34837	755	2	three	three	CD
34837	755	3	pair	pair	NN
34837	755	4	of	of	IN
34837	755	5	large	large	JJ
34837	755	6	partridges	partridge	NNS
34837	755	7	and	and	CC
34837	755	8	truss	truss	VB
34837	755	9	them	-PRON-	PRP
34837	755	10	as	as	IN
34837	755	11	you	-PRON-	PRP
34837	755	12	do	do	VBP
34837	755	13	fowls	fowl	NNS
34837	755	14	.	.	.
34837	756	1	Rub	rub	VB
34837	756	2	them	-PRON-	PRP
34837	756	3	all	all	DT
34837	756	4	over	over	RB
34837	756	5	with	with	IN
34837	756	6	a	a	DT
34837	756	7	mixture	mixture	NN
34837	756	8	of	of	IN
34837	756	9	pepper	pepper	NN
34837	756	10	,	,	,
34837	756	11	salt	salt	NN
34837	756	12	,	,	,
34837	756	13	powdered	powder	VBN
34837	756	14	mace	mace	NN
34837	756	15	and	and	CC
34837	756	16	powdered	powdered	JJ
34837	756	17	nutmeg	nutmeg	NN
34837	756	18	.	.	.
34837	757	1	Take	take	VB
34837	757	2	a	a	DT
34837	757	3	pound	pound	NN
34837	757	4	of	of	IN
34837	757	5	fat	fat	JJ
34837	757	6	bacon	bacon	NN
34837	757	7	and	and	CC
34837	757	8	two	two	CD
34837	757	9	pounds	pound	NNS
34837	757	10	of	of	IN
34837	757	11	lean	lean	JJ
34837	757	12	veal	veal	NN
34837	757	13	,	,	,
34837	757	14	and	and	CC
34837	757	15	cut	cut	VBD
34837	757	16	them	-PRON-	PRP
34837	757	17	into	into	IN
34837	757	18	small	small	JJ
34837	757	19	pieces	piece	NNS
34837	757	20	.	.	.
34837	758	1	Put	put	VB
34837	758	2	them	-PRON-	PRP
34837	758	3	into	into	IN
34837	758	4	a	a	DT
34837	758	5	stew	stew	NN
34837	758	6	-	-	HYPH
34837	758	7	pan	pan	NN
34837	758	8	with	with	IN
34837	758	9	a	a	DT
34837	758	10	quarter	quarter	NN
34837	758	11	of	of	IN
34837	758	12	a	a	DT
34837	758	13	pound	pound	NN
34837	758	14	of	of	IN
34837	758	15	butter	butter	NN
34837	758	16	.	.	.
34837	759	1	Add	add	VB
34837	759	2	a	a	DT
34837	759	3	bunch	bunch	NN
34837	759	4	of	of	IN
34837	759	5	sweet	sweet	JJ
34837	759	6	-	-	HYPH
34837	759	7	herbs	herb	NNS
34837	759	8	,	,	,
34837	759	9	and	and	CC
34837	759	10	a	a	DT
34837	759	11	few	few	JJ
34837	759	12	shalots	shalot	NNS
34837	759	13	or	or	CC
34837	759	14	small	small	JJ
34837	759	15	onions	onion	NNS
34837	759	16	,	,	,
34837	759	17	all	all	DT
34837	759	18	minced	mince	VBN
34837	759	19	fine	fine	JJ
34837	759	20	.	.	.
34837	760	1	Stew	stew	VB
34837	760	2	them	-PRON-	PRP
34837	760	3	till	till	IN
34837	760	4	the	the	DT
34837	760	5	meat	meat	NN
34837	760	6	seems	seem	VBZ
34837	760	7	to	to	TO
34837	760	8	be	be	VB
34837	760	9	quite	quite	RB
34837	760	10	done	do	VBN
34837	760	11	,	,	,
34837	760	12	and	and	CC
34837	760	13	then	then	RB
34837	760	14	put	put	VB
34837	760	15	it	-PRON-	PRP
34837	760	16	into	into	IN
34837	760	17	a	a	DT
34837	760	18	cullender	cullender	NN
34837	760	19	to	to	TO
34837	760	20	drain	drain	VB
34837	760	21	.	.	.
34837	761	1	Afterwards	afterwards	RB
34837	761	2	put	put	VB
34837	761	3	the	the	DT
34837	761	4	meat	meat	NN
34837	761	5	into	into	IN
34837	761	6	a	a	DT
34837	761	7	mortar	mortar	NN
34837	761	8	,	,	,
34837	761	9	season	season	VB
34837	761	10	it	-PRON-	PRP
34837	761	11	with	with	IN
34837	761	12	pepper	pepper	NN
34837	761	13	,	,	,
34837	761	14	salt	salt	NN
34837	761	15	,	,	,
34837	761	16	nutmeg	nutmeg	NNP
34837	761	17	and	and	CC
34837	761	18	mace	mace	NN
34837	761	19	,	,	,
34837	761	20	and	and	CC
34837	761	21	pound	pound	VB
34837	761	22	it	-PRON-	PRP
34837	761	23	to	to	IN
34837	761	24	a	a	DT
34837	761	25	smooth	smooth	JJ
34837	761	26	paste	paste	NN
34837	761	27	;	;	:
34837	761	28	moistening	moisten	VBG
34837	761	29	it	-PRON-	PRP
34837	761	30	at	at	IN
34837	761	31	times	time	NNS
34837	761	32	with	with	IN
34837	761	33	some	some	DT
34837	761	34	of	of	IN
34837	761	35	the	the	DT
34837	761	36	liquor	liquor	NN
34837	761	37	in	in	IN
34837	761	38	which	which	WDT
34837	761	39	it	-PRON-	PRP
34837	761	40	was	be	VBD
34837	761	41	stewed	stew	VBN
34837	761	42	.	.	.
34837	762	1	Prepare	prepare	VB
34837	762	2	a	a	DT
34837	762	3	rich	rich	JJ
34837	762	4	paste	paste	NN
34837	762	5	,	,	,
34837	762	6	and	and	CC
34837	762	7	spread	spread	VBD
34837	762	8	a	a	DT
34837	762	9	sheet	sheet	NN
34837	762	10	of	of	IN
34837	762	11	it	-PRON-	PRP
34837	762	12	over	over	IN
34837	762	13	the	the	DT
34837	762	14	bottom	bottom	NN
34837	762	15	of	of	IN
34837	762	16	a	a	DT
34837	762	17	large	large	JJ
34837	762	18	and	and	CC
34837	762	19	deep	deep	JJ
34837	762	20	buttered	buttered	NN
34837	762	21	dish	dish	NN
34837	762	22	.	.	.
34837	763	1	Put	put	VB
34837	763	2	in	in	RP
34837	763	3	the	the	DT
34837	763	4	partridges	partridge	NNS
34837	763	5	,	,	,
34837	763	6	side	side	NN
34837	763	7	by	by	IN
34837	763	8	side	side	NN
34837	763	9	,	,	,
34837	763	10	pour	pour	VBP
34837	763	11	in	in	IN
34837	763	12	a	a	DT
34837	763	13	little	little	JJ
34837	763	14	water	water	NN
34837	763	15	,	,	,
34837	763	16	add	add	VB
34837	763	17	a	a	DT
34837	763	18	piece	piece	NN
34837	763	19	of	of	IN
34837	763	20	butter	butter	NN
34837	763	21	,	,	,
34837	763	22	and	and	CC
34837	763	23	cover	cover	VB
34837	763	24	them	-PRON-	PRP
34837	763	25	with	with	IN
34837	763	26	the	the	DT
34837	763	27	pounded	pound	VBN
34837	763	28	meat	meat	NN
34837	763	29	.	.	.
34837	764	1	Lay	lay	VB
34837	764	2	on	on	IN
34837	764	3	the	the	DT
34837	764	4	top	top	NN
34837	764	5	a	a	DT
34837	764	6	few	few	JJ
34837	764	7	slices	slice	NNS
34837	764	8	of	of	IN
34837	764	9	cold	cold	JJ
34837	764	10	ham	ham	NN
34837	764	11	.	.	.
34837	765	1	Roll	roll	VB
34837	765	2	out	out	RP
34837	765	3	a	a	DT
34837	765	4	thick	thick	JJ
34837	765	5	piece	piece	NN
34837	765	6	of	of	IN
34837	765	7	paste	paste	NN
34837	765	8	for	for	IN
34837	765	9	the	the	DT
34837	765	10	lid	lid	NN
34837	765	11	,	,	,
34837	765	12	and	and	CC
34837	765	13	cover	cover	VB
34837	765	14	the	the	DT
34837	765	15	pie	pie	NN
34837	765	16	with	with	IN
34837	765	17	it	-PRON-	PRP
34837	765	18	;	;	:
34837	765	19	cutting	cut	VBG
34837	765	20	the	the	DT
34837	765	21	edges	edge	NNS
34837	765	22	into	into	IN
34837	765	23	square	square	JJ
34837	765	24	notches	notch	NNS
34837	765	25	,	,	,
34837	765	26	and	and	CC
34837	765	27	folding	fold	VBG
34837	765	28	over	over	IN
34837	765	29	the	the	DT
34837	765	30	half	half	NN
34837	765	31	of	of	IN
34837	765	32	each	each	DT
34837	765	33	notch	notch	NN
34837	765	34	.	.	.
34837	766	1	Ornament	ornament	VB
34837	766	2	the	the	DT
34837	766	3	lid	lid	NN
34837	766	4	with	with	IN
34837	766	5	leaves	leave	NNS
34837	766	6	and	and	CC
34837	766	7	flowers	flower	NNS
34837	766	8	made	make	VBN
34837	766	9	of	of	IN
34837	766	10	paste	paste	NN
34837	766	11	.	.	.
34837	767	1	Bake	bake	VB
34837	767	2	it	-PRON-	PRP
34837	767	3	three	three	CD
34837	767	4	hours	hour	NNS
34837	767	5	,	,	,
34837	767	6	and	and	CC
34837	767	7	see	see	VB
34837	767	8	that	that	IN
34837	767	9	the	the	DT
34837	767	10	oven	oven	NN
34837	767	11	is	be	VBZ
34837	767	12	not	not	RB
34837	767	13	so	so	RB
34837	767	14	hot	hot	JJ
34837	767	15	as	as	IN
34837	767	16	to	to	TO
34837	767	17	scorch	scorch	VB
34837	767	18	it	-PRON-	PRP
34837	767	19	.	.	.
34837	768	1	When	when	WRB
34837	768	2	done	do	VBN
34837	768	3	,	,	,
34837	768	4	glaze	glaze	VB
34837	768	5	it	-PRON-	PRP
34837	768	6	all	all	RB
34837	768	7	over	over	RB
34837	768	8	with	with	IN
34837	768	9	white	white	NN
34837	768	10	of	of	IN
34837	768	11	egg	egg	NN
34837	768	12	.	.	.
34837	769	1	This	this	DT
34837	769	2	pie	pie	NN
34837	769	3	will	will	MD
34837	769	4	be	be	VB
34837	769	5	greatly	greatly	RB
34837	769	6	improved	improve	VBN
34837	769	7	by	by	IN
34837	769	8	the	the	DT
34837	769	9	addition	addition	NN
34837	769	10	of	of	IN
34837	769	11	some	some	DT
34837	769	12	truffles	truffle	NNS
34837	769	13	.	.	.
34837	770	1	If	if	IN
34837	770	2	you	-PRON-	PRP
34837	770	3	can	can	MD
34837	770	4	not	not	RB
34837	770	5	procure	procure	VB
34837	770	6	truffles	truffle	NNS
34837	770	7	,	,	,
34837	770	8	mushrooms	mushroom	NNS
34837	770	9	cut	cut	VBN
34837	770	10	in	in	IN
34837	770	11	pieces	piece	NNS
34837	770	12	may	may	MD
34837	770	13	be	be	VB
34837	770	14	substituted	substitute	VBN
34837	770	15	.	.	.
34837	771	1	ROASTED	roasted	JJ
34837	771	2	PHEASANTS	pheasant	NNS
34837	771	3	.	.	.
34837	772	1	Make	make	VB
34837	772	2	a	a	DT
34837	772	3	stuffing	stuffing	NN
34837	772	4	of	of	IN
34837	772	5	fresh	fresh	JJ
34837	772	6	raw	raw	JJ
34837	772	7	oysters	oyster	NNS
34837	772	8	,	,	,
34837	772	9	chopped	chop	VBN
34837	772	10	,	,	,
34837	772	11	and	and	CC
34837	772	12	seasoned	season	VBN
34837	772	13	with	with	IN
34837	772	14	pepper	pepper	NN
34837	772	15	,	,	,
34837	772	16	salt	salt	NN
34837	772	17	,	,	,
34837	772	18	nutmeg	nutmeg	NNP
34837	772	19	,	,	,
34837	772	20	and	and	CC
34837	772	21	mace	mace	NN
34837	772	22	.	.	.
34837	773	1	Mix	mix	VB
34837	773	2	with	with	IN
34837	773	3	it	-PRON-	PRP
34837	773	4	some	some	DT
34837	773	5	sweet	sweet	JJ
34837	773	6	oil	oil	NN
34837	773	7	,	,	,
34837	773	8	some	some	DT
34837	773	9	yolk	yolk	NNP
34837	773	10	of	of	IN
34837	773	11	egg	egg	NN
34837	773	12	,	,	,
34837	773	13	and	and	CC
34837	773	14	fill	fill	VB
34837	773	15	the	the	DT
34837	773	16	pheasants	pheasant	NNS
34837	773	17	with	with	IN
34837	773	18	this	this	DT
34837	773	19	stuffing	stuffing	NN
34837	773	20	.	.	.
34837	774	1	Cover	cover	VB
34837	774	2	the	the	DT
34837	774	3	pheasants	pheasant	NNS
34837	774	4	with	with	IN
34837	774	5	thin	thin	JJ
34837	774	6	slices	slice	NNS
34837	774	7	of	of	IN
34837	774	8	bacon	bacon	NN
34837	774	9	or	or	CC
34837	774	10	cold	cold	JJ
34837	774	11	ham	ham	NN
34837	774	12	;	;	,
34837	774	13	wrap	wrap	VB
34837	774	14	them	-PRON-	PRP
34837	774	15	in	in	IN
34837	774	16	buttered	butter	VBN
34837	774	17	sheets	sheet	NNS
34837	774	18	of	of	IN
34837	774	19	white	white	JJ
34837	774	20	paper	paper	NN
34837	774	21	,	,	,
34837	774	22	and	and	CC
34837	774	23	roast	roast	VB
34837	774	24	them	-PRON-	PRP
34837	774	25	.	.	.
34837	775	1	Serve	serve	VB
34837	775	2	them	-PRON-	PRP
34837	775	3	up	up	RP
34837	775	4	with	with	IN
34837	775	5	oyster	oyster	JJ
34837	775	6	sauce	sauce	NN
34837	775	7	.	.	.
34837	776	1	BROILED	BROILED	NNP
34837	776	2	QUAILS	QUAILS	NNP
34837	776	3	.	.	.
34837	777	1	Split	split	VB
34837	777	2	the	the	DT
34837	777	3	quails	quail	NNS
34837	777	4	down	down	IN
34837	777	5	the	the	DT
34837	777	6	back	back	NN
34837	777	7	,	,	,
34837	777	8	and	and	CC
34837	777	9	flatten	flatten	VB
34837	777	10	them	-PRON-	PRP
34837	777	11	.	.	.
34837	778	1	Put	put	VB
34837	778	2	them	-PRON-	PRP
34837	778	3	into	into	IN
34837	778	4	a	a	DT
34837	778	5	stew	stew	NN
34837	778	6	-	-	HYPH
34837	778	7	pan	pan	NN
34837	778	8	with	with	IN
34837	778	9	sweet	sweet	JJ
34837	778	10	-	-	HYPH
34837	778	11	oil	oil	NN
34837	778	12	,	,	,
34837	778	13	salt	salt	NN
34837	778	14	,	,	,
34837	778	15	pepper	pepper	NN
34837	778	16	,	,	,
34837	778	17	and	and	CC
34837	778	18	a	a	DT
34837	778	19	leaf	leaf	NN
34837	778	20	or	or	CC
34837	778	21	two	two	CD
34837	778	22	of	of	IN
34837	778	23	laurel	laurel	NN
34837	778	24	.	.	.
34837	779	1	Cover	cover	VB
34837	779	2	them	-PRON-	PRP
34837	779	3	with	with	IN
34837	779	4	thin	thin	JJ
34837	779	5	slices	slice	NNS
34837	779	6	of	of	IN
34837	779	7	bacon	bacon	NN
34837	779	8	or	or	CC
34837	779	9	ham	ham	NN
34837	779	10	,	,	,
34837	779	11	and	and	CC
34837	779	12	let	let	VB
34837	779	13	them	-PRON-	PRP
34837	779	14	stew	stew	VB
34837	779	15	slowly	slowly	RB
34837	779	16	on	on	IN
34837	779	17	hot	hot	JJ
34837	779	18	coals	coal	NNS
34837	779	19	.	.	.
34837	780	1	When	when	WRB
34837	780	2	nearly	nearly	RB
34837	780	3	done	do	VBN
34837	780	4	,	,	,
34837	780	5	take	take	VB
34837	780	6	them	-PRON-	PRP
34837	780	7	out	out	RP
34837	780	8	,	,	,
34837	780	9	strew	strew	VBD
34837	780	10	over	over	IN
34837	780	11	them	-PRON-	PRP
34837	780	12	grated	grate	VBD
34837	780	13	breadcrumbs	breadcrumb	NNS
34837	780	14	,	,	,
34837	780	15	and	and	CC
34837	780	16	broil	broil	VB
34837	780	17	them	-PRON-	PRP
34837	780	18	on	on	IN
34837	780	19	a	a	DT
34837	780	20	gridiron	gridiron	NN
34837	780	21	.	.	.
34837	781	1	Put	put	VB
34837	781	2	into	into	IN
34837	781	3	the	the	DT
34837	781	4	stew	stew	NN
34837	781	5	-	-	HYPH
34837	781	6	pan	pan	VB
34837	781	7	a	a	DT
34837	781	8	little	little	JJ
34837	781	9	warm	warm	JJ
34837	781	10	water	water	NN
34837	781	11	,	,	,
34837	781	12	and	and	CC
34837	781	13	scrape	scrape	VB
34837	781	14	down	down	RP
34837	781	15	whatever	whatever	WDT
34837	781	16	adheres	adhere	NNS
34837	781	17	to	to	IN
34837	781	18	the	the	DT
34837	781	19	sides	side	NNS
34837	781	20	;	;	:
34837	781	21	skim	skim	VB
34837	781	22	it	-PRON-	PRP
34837	781	23	,	,	,
34837	781	24	and	and	CC
34837	781	25	let	let	VB
34837	781	26	it	-PRON-	PRP
34837	781	27	come	come	VB
34837	781	28	to	to	IN
34837	781	29	a	a	DT
34837	781	30	boil	boil	NN
34837	781	31	.	.	.
34837	782	1	Pour	pour	VB
34837	782	2	this	this	DT
34837	782	3	gravy	gravy	NN
34837	782	4	into	into	IN
34837	782	5	the	the	DT
34837	782	6	dish	dish	NN
34837	782	7	in	in	IN
34837	782	8	which	which	WDT
34837	782	9	you	-PRON-	PRP
34837	782	10	serve	serve	VBP
34837	782	11	up	up	RP
34837	782	12	the	the	DT
34837	782	13	quails	quail	NNS
34837	782	14	,	,	,
34837	782	15	and	and	CC
34837	782	16	lay	lie	VBD
34837	782	17	the	the	DT
34837	782	18	bacon	bacon	NN
34837	782	19	round	round	IN
34837	782	20	it	-PRON-	PRP
34837	782	21	.	.	.
34837	783	1	ROASTED	ROASTED	NNP
34837	783	2	PLOVERS	plover	NNS
34837	783	3	.	.	.
34837	784	1	Scald	Scald	NNP
34837	784	2	and	and	CC
34837	784	3	pick	pick	VB
34837	784	4	your	-PRON-	PRP$
34837	784	5	plovers	plover	NNS
34837	784	6	,	,	,
34837	784	7	but	but	CC
34837	784	8	do	do	VBP
34837	784	9	not	not	RB
34837	784	10	draw	draw	VB
34837	784	11	them	-PRON-	PRP
34837	784	12	.	.	.
34837	785	1	Lard	lard	VB
34837	785	2	them	-PRON-	PRP
34837	785	3	,	,	,
34837	785	4	and	and	CC
34837	785	5	lay	lie	VBD
34837	785	6	slices	slice	NNS
34837	785	7	of	of	IN
34837	785	8	toasted	toast	VBN
34837	785	9	bread	bread	NN
34837	785	10	in	in	IN
34837	785	11	the	the	DT
34837	785	12	dripping	dripping	JJ
34837	785	13	-	-	HYPH
34837	785	14	pan	pan	NN
34837	785	15	to	to	TO
34837	785	16	receive	receive	VB
34837	785	17	what	what	WP
34837	785	18	falls	fall	VBZ
34837	785	19	from	from	IN
34837	785	20	the	the	DT
34837	785	21	birds	bird	NNS
34837	785	22	while	while	IN
34837	785	23	roasting	roast	VBG
34837	785	24	.	.	.
34837	786	1	Serve	serve	VB
34837	786	2	them	-PRON-	PRP
34837	786	3	up	up	RP
34837	786	4	with	with	IN
34837	786	5	the	the	DT
34837	786	6	toast	toast	NN
34837	786	7	under	under	IN
34837	786	8	them	-PRON-	PRP
34837	786	9	.	.	.
34837	787	1	Woodcocks	woodcock	NNS
34837	787	2	and	and	CC
34837	787	3	snipes	snipe	NNS
34837	787	4	are	be	VBP
34837	787	5	roasted	roast	VBN
34837	787	6	in	in	IN
34837	787	7	the	the	DT
34837	787	8	same	same	JJ
34837	787	9	manner	manner	NN
34837	787	10	.	.	.
34837	788	1	PART	PART	NNP
34837	788	2	THE	the	DT
34837	788	3	FOURTH	FOURTH	NNP
34837	788	4	FISH	FISH	NNS
34837	788	5	.	.	.
34837	789	1	STEWED	STEWED	NNS
34837	789	2	SALMON	SALMON	NNP
34837	789	3	.	.	.
34837	790	1	Pour	pour	VB
34837	790	2	a	a	DT
34837	790	3	half	half	JJ
34837	790	4	-	-	HYPH
34837	790	5	pint	pint	NN
34837	790	6	of	of	IN
34837	790	7	white	white	JJ
34837	790	8	wine	wine	NN
34837	790	9	into	into	IN
34837	790	10	a	a	DT
34837	790	11	stew	stew	NN
34837	790	12	-	-	HYPH
34837	790	13	pan	pan	NN
34837	790	14	,	,	,
34837	790	15	with	with	IN
34837	790	16	some	some	DT
34837	790	17	sliced	slice	VBN
34837	790	18	carrots	carrot	NNS
34837	790	19	,	,	,
34837	790	20	onions	onion	NNS
34837	790	21	,	,	,
34837	790	22	and	and	CC
34837	790	23	mushrooms	mushroom	NNS
34837	790	24	;	;	:
34837	790	25	pepper	pepper	NN
34837	790	26	,	,	,
34837	790	27	salt	salt	NN
34837	790	28	,	,	,
34837	790	29	and	and	CC
34837	790	30	mace	mace	NN
34837	790	31	;	;	,
34837	790	32	and	and	CC
34837	790	33	a	a	DT
34837	790	34	bunch	bunch	NN
34837	790	35	of	of	IN
34837	790	36	chopped	chopped	JJ
34837	790	37	sweet	sweet	JJ
34837	790	38	-	-	HYPH
34837	790	39	herbs	herb	NNS
34837	790	40	.	.	.
34837	791	1	Lay	lay	VB
34837	791	2	in	in	IN
34837	791	3	your	-PRON-	PRP$
34837	791	4	piece	piece	NN
34837	791	5	of	of	IN
34837	791	6	fresh	fresh	JJ
34837	791	7	salmon	salmon	NN
34837	791	8	,	,	,
34837	791	9	and	and	CC
34837	791	10	pour	pour	VB
34837	791	11	over	over	IN
34837	791	12	it	-PRON-	PRP
34837	791	13	some	some	DT
34837	791	14	more	more	JJR
34837	791	15	wine	wine	NN
34837	791	16	.	.	.
34837	792	1	Stew	stew	VB
34837	792	2	it	-PRON-	PRP
34837	792	3	slowly	slowly	RB
34837	792	4	for	for	IN
34837	792	5	an	an	DT
34837	792	6	hour	hour	NN
34837	792	7	or	or	CC
34837	792	8	more	more	JJR
34837	792	9	.	.	.
34837	793	1	When	when	WRB
34837	793	2	done	do	VBN
34837	793	3	,	,	,
34837	793	4	serve	serve	VB
34837	793	5	it	-PRON-	PRP
34837	793	6	up	up	RP
34837	793	7	with	with	IN
34837	793	8	the	the	DT
34837	793	9	sauce	sauce	NN
34837	793	10	that	that	WDT
34837	793	11	is	be	VBZ
34837	793	12	under	under	IN
34837	793	13	it	-PRON-	PRP
34837	793	14	,	,	,
34837	793	15	and	and	CC
34837	793	16	also	also	RB
34837	793	17	with	with	IN
34837	793	18	some	some	DT
34837	793	19	sauce	sauce	NN
34837	793	20	Mayonnaise	Mayonnaise	NNP
34837	793	21	in	in	IN
34837	793	22	a	a	DT
34837	793	23	boat	boat	NN
34837	793	24	.	.	.
34837	794	1	The	the	DT
34837	794	2	sauce	sauce	NN
34837	794	3	Mayonnaise	Mayonnaise	NNP
34837	794	4	is	be	VBZ
34837	794	5	made	make	VBN
34837	794	6	as	as	IN
34837	794	7	follows:--	follows:--	ADD
34837	794	8	Put	put	VB
34837	794	9	into	into	IN
34837	794	10	a	a	DT
34837	794	11	small	small	JJ
34837	794	12	tureen	tureen	NN
34837	794	13	the	the	DT
34837	794	14	yolks	yolk	NNS
34837	794	15	of	of	IN
34837	794	16	two	two	CD
34837	794	17	beaten	beat	VBN
34837	794	18	eggs	egg	NNS
34837	794	19	,	,	,
34837	794	20	a	a	DT
34837	794	21	little	little	JJ
34837	794	22	salt	salt	NN
34837	794	23	and	and	CC
34837	794	24	Cayenne	Cayenne	NNP
34837	794	25	pepper	pepper	NN
34837	794	26	,	,	,
34837	794	27	and	and	CC
34837	794	28	a	a	DT
34837	794	29	very	very	RB
34837	794	30	little	little	JJ
34837	794	31	vinegar	vinegar	NN
34837	794	32	.	.	.
34837	795	1	Stir	stir	VB
34837	795	2	and	and	CC
34837	795	3	mix	mix	VB
34837	795	4	it	-PRON-	PRP
34837	795	5	well	well	RB
34837	795	6	;	;	:
34837	795	7	then	then	RB
34837	795	8	add	add	VB
34837	795	9	(	(	-LRB-
34837	795	10	a	a	DT
34837	795	11	drop	drop	NN
34837	795	12	at	at	IN
34837	795	13	a	a	DT
34837	795	14	time	time	NN
34837	795	15	)	)	-RRB-
34837	795	16	two	two	CD
34837	795	17	table	table	NN
34837	795	18	-	-	HYPH
34837	795	19	spoonfuls	spoonful	NNS
34837	795	20	of	of	IN
34837	795	21	sweet	sweet	JJ
34837	795	22	-	-	HYPH
34837	795	23	oil	oil	NN
34837	795	24	,	,	,
34837	795	25	stirring	stir	VBG
34837	795	26	all	all	PDT
34837	795	27	the	the	DT
34837	795	28	while	while	NN
34837	795	29	.	.	.
34837	796	1	When	when	WRB
34837	796	2	it	-PRON-	PRP
34837	796	3	is	be	VBZ
34837	796	4	well	well	RB
34837	796	5	mixed	mixed	JJ
34837	796	6	,	,	,
34837	796	7	stir	stir	VBP
34837	796	8	in	in	IN
34837	796	9	gradually	gradually	RB
34837	796	10	some	some	DT
34837	796	11	more	more	JJR
34837	796	12	vinegar	vinegar	NN
34837	796	13	.	.	.
34837	797	1	To	to	TO
34837	797	2	stir	stir	VB
34837	797	3	and	and	CC
34837	797	4	mix	mix	VB
34837	797	5	it	-PRON-	PRP
34837	797	6	thoroughly	thoroughly	RB
34837	797	7	will	will	MD
34837	797	8	require	require	VB
34837	797	9	a	a	DT
34837	797	10	quarter	quarter	NN
34837	797	11	of	of	IN
34837	797	12	an	an	DT
34837	797	13	hour	hour	NN
34837	797	14	.	.	.
34837	798	1	It	-PRON-	PRP
34837	798	2	will	will	MD
34837	798	3	then	then	RB
34837	798	4	be	be	VB
34837	798	5	very	very	RB
34837	798	6	delicate	delicate	JJ
34837	798	7	.	.	.
34837	799	1	You	-PRON-	PRP
34837	799	2	may	may	MD
34837	799	3	color	color	VB
34837	799	4	it	-PRON-	PRP
34837	799	5	green	green	JJ
34837	799	6	by	by	IN
34837	799	7	adding	add	VBG
34837	799	8	a	a	DT
34837	799	9	little	little	JJ
34837	799	10	juice	juice	NN
34837	799	11	of	of	IN
34837	799	12	spinach	spinach	NN
34837	799	13	,	,	,
34837	799	14	or	or	CC
34837	799	15	some	some	DT
34837	799	16	chopped	chop	VBN
34837	799	17	parsley	parsley	NN
34837	799	18	or	or	CC
34837	799	19	tarragon	tarragon	NNP
34837	799	20	at	at	IN
34837	799	21	the	the	DT
34837	799	22	first	first	JJ
34837	799	23	,	,	,
34837	799	24	when	when	WRB
34837	799	25	you	-PRON-	PRP
34837	799	26	put	put	VBP
34837	799	27	in	in	IN
34837	799	28	the	the	DT
34837	799	29	eggs	egg	NNS
34837	799	30	.	.	.
34837	800	1	ROASTED	roasted	JJ
34837	800	2	SALMON	SALMON	NNP
34837	800	3	.	.	.
34837	801	1	A	a	DT
34837	801	2	large	large	JJ
34837	801	3	piece	piece	NN
34837	801	4	of	of	IN
34837	801	5	fresh	fresh	JJ
34837	801	6	salmon	salmon	NN
34837	801	7	is	be	VBZ
34837	801	8	very	very	RB
34837	801	9	fine	fine	RB
34837	801	10	roasted	roast	VBN
34837	801	11	on	on	IN
34837	801	12	a	a	DT
34837	801	13	spit	spit	NN
34837	801	14	,	,	,
34837	801	15	first	first	RB
34837	801	16	rubbing	rub	VBG
34837	801	17	it	-PRON-	PRP
34837	801	18	with	with	IN
34837	801	19	salt	salt	NN
34837	801	20	,	,	,
34837	801	21	and	and	CC
34837	801	22	then	then	RB
34837	801	23	basting	baste	VBG
34837	801	24	it	-PRON-	PRP
34837	801	25	all	all	PDT
34837	801	26	the	the	DT
34837	801	27	time	time	NN
34837	801	28	with	with	IN
34837	801	29	sweet	sweet	JJ
34837	801	30	-	-	HYPH
34837	801	31	oil	oil	NN
34837	801	32	or	or	CC
34837	801	33	butter	butter	NN
34837	801	34	.	.	.
34837	802	1	For	for	IN
34837	802	2	roasted	roasted	JJ
34837	802	3	salmon	salmon	NN
34837	802	4	,	,	,
34837	802	5	make	make	VB
34837	802	6	a	a	DT
34837	802	7	sauce	sauce	NN
34837	802	8	as	as	IN
34837	802	9	follows:--Put	follows:--Put	NNS
34837	802	10	into	into	IN
34837	802	11	a	a	DT
34837	802	12	sauce	sauce	NN
34837	802	13	-	-	HYPH
34837	802	14	pan	pan	NN
34837	802	15	a	a	DT
34837	802	16	little	little	JJ
34837	802	17	parsley	parsley	NN
34837	802	18	,	,	,
34837	802	19	a	a	DT
34837	802	20	shalot	shalot	NN
34837	802	21	or	or	CC
34837	802	22	small	small	JJ
34837	802	23	onion	onion	NN
34837	802	24	,	,	,
34837	802	25	a	a	DT
34837	802	26	few	few	JJ
34837	802	27	mushrooms	mushroom	NNS
34837	802	28	,	,	,
34837	802	29	and	and	CC
34837	802	30	a	a	DT
34837	802	31	piece	piece	NN
34837	802	32	of	of	IN
34837	802	33	butter	butter	NN
34837	802	34	rolled	roll	VBN
34837	802	35	in	in	IN
34837	802	36	flour	flour	NN
34837	802	37	,	,	,
34837	802	38	pepper	pepper	NN
34837	802	39	,	,	,
34837	802	40	salt	salt	NN
34837	802	41	,	,	,
34837	802	42	and	and	CC
34837	802	43	a	a	DT
34837	802	44	gill	gill	JJ
34837	802	45	or	or	CC
34837	802	46	more	more	JJR
34837	802	47	of	of	IN
34837	802	48	white	white	JJ
34837	802	49	wine	wine	NN
34837	802	50	.	.	.
34837	803	1	Let	let	VB
34837	803	2	these	these	DT
34837	803	3	ingredients	ingredient	NNS
34837	803	4	boil	boil	VB
34837	803	5	for	for	IN
34837	803	6	half	half	PDT
34837	803	7	an	an	DT
34837	803	8	hour	hour	NN
34837	803	9	;	;	:
34837	803	10	then	then	RB
34837	803	11	strain	strain	VB
34837	803	12	them	-PRON-	PRP
34837	803	13	through	through	IN
34837	803	14	a	a	DT
34837	803	15	sieve	sieve	NN
34837	803	16	,	,	,
34837	803	17	and	and	CC
34837	803	18	mix	mix	VB
34837	803	19	with	with	IN
34837	803	20	the	the	DT
34837	803	21	sauce	sauce	NN
34837	803	22	a	a	DT
34837	803	23	table	table	NN
34837	803	24	-	-	HYPH
34837	803	25	spoonful	spoonful	JJ
34837	803	26	of	of	IN
34837	803	27	olive	olive	JJ
34837	803	28	-	-	HYPH
34837	803	29	oil	oil	NN
34837	803	30	.	.	.
34837	804	1	BROILED	broiled	NN
34837	804	2	SALMON	SALMON	NNP
34837	804	3	.	.	.
34837	805	1	Cut	cut	VB
34837	805	2	several	several	JJ
34837	805	3	slices	slice	NNS
34837	805	4	of	of	IN
34837	805	5	fresh	fresh	JJ
34837	805	6	salmon	salmon	NN
34837	805	7	;	;	:
34837	805	8	soak	soak	VB
34837	805	9	them	-PRON-	PRP
34837	805	10	an	an	DT
34837	805	11	hour	hour	NN
34837	805	12	in	in	IN
34837	805	13	a	a	DT
34837	805	14	mixture	mixture	NN
34837	805	15	of	of	IN
34837	805	16	sweet	sweet	JJ
34837	805	17	-	-	HYPH
34837	805	18	oil	oil	NN
34837	805	19	,	,	,
34837	805	20	chopped	chop	VBD
34837	805	21	parsley	parsley	NN
34837	805	22	,	,	,
34837	805	23	and	and	CC
34837	805	24	shalots	shalot	NNS
34837	805	25	minced	mince	VBD
34837	805	26	fine	fine	RB
34837	805	27	,	,	,
34837	805	28	with	with	IN
34837	805	29	salt	salt	NN
34837	805	30	and	and	CC
34837	805	31	pepper	pepper	NN
34837	805	32	.	.	.
34837	806	1	Then	then	RB
34837	806	2	take	take	VB
34837	806	3	each	each	DT
34837	806	4	slice	slice	NN
34837	806	5	with	with	IN
34837	806	6	the	the	DT
34837	806	7	seasoning	seasoning	NN
34837	806	8	on	on	IN
34837	806	9	it	-PRON-	PRP
34837	806	10	,	,	,
34837	806	11	and	and	CC
34837	806	12	wrap	wrap	VB
34837	806	13	it	-PRON-	PRP
34837	806	14	in	in	IN
34837	806	15	buttered	butter	VBN
34837	806	16	paper	paper	NN
34837	806	17	.	.	.
34837	807	1	Broil	Broil	NNP
34837	807	2	the	the	DT
34837	807	3	slices	slice	NNS
34837	807	4	on	on	IN
34837	807	5	a	a	DT
34837	807	6	gridiron	gridiron	NN
34837	807	7	.	.	.
34837	808	1	When	when	WRB
34837	808	2	thoroughly	thoroughly	RB
34837	808	3	done	do	VBN
34837	808	4	,	,	,
34837	808	5	take	take	VB
34837	808	6	off	off	RP
34837	808	7	the	the	DT
34837	808	8	paper	paper	NN
34837	808	9	,	,	,
34837	808	10	and	and	CC
34837	808	11	serve	serve	VB
34837	808	12	up	up	RP
34837	808	13	the	the	DT
34837	808	14	salmon	salmon	NN
34837	808	15	with	with	IN
34837	808	16	melted	melted	JJ
34837	808	17	butter	butter	NN
34837	808	18	and	and	CC
34837	808	19	capers	caper	NNS
34837	808	20	.	.	.
34837	809	1	Any	any	DT
34837	809	2	other	other	JJ
34837	809	3	large	large	JJ
34837	809	4	fish	fish	NN
34837	809	5	may	may	MD
34837	809	6	be	be	VB
34837	809	7	dressed	dress	VBN
34837	809	8	like	like	IN
34837	809	9	salmon	salmon	NN
34837	809	10	.	.	.
34837	810	1	SALT	SALT	NNP
34837	810	2	COD	cod	NN
34837	810	3	-	-	HYPH
34837	810	4	FISH	FISH	NNP
34837	810	5	.	.	.
34837	811	1	Let	let	VB
34837	811	2	it	-PRON-	PRP
34837	811	3	soak	soak	VB
34837	811	4	twenty	twenty	CD
34837	811	5	-	-	HYPH
34837	811	6	four	four	CD
34837	811	7	hours	hour	NNS
34837	811	8	in	in	IN
34837	811	9	cold	cold	JJ
34837	811	10	water	water	NN
34837	811	11	,	,	,
34837	811	12	which	which	WDT
34837	811	13	must	must	MD
34837	811	14	be	be	VB
34837	811	15	changed	change	VBN
34837	811	16	several	several	JJ
34837	811	17	times	time	NNS
34837	811	18	,	,	,
34837	811	19	and	and	CC
34837	811	20	every	every	DT
34837	811	21	time	time	NN
34837	811	22	you	-PRON-	PRP
34837	811	23	change	change	VBP
34837	811	24	it	-PRON-	PRP
34837	811	25	pour	pour	VB
34837	811	26	in	in	IN
34837	811	27	a	a	DT
34837	811	28	wine	wine	NN
34837	811	29	-	-	HYPH
34837	811	30	glass	glass	NN
34837	811	31	of	of	IN
34837	811	32	vinegar	vinegar	NN
34837	811	33	,	,	,
34837	811	34	which	which	WDT
34837	811	35	will	will	MD
34837	811	36	greatly	greatly	RB
34837	811	37	improve	improve	VB
34837	811	38	the	the	DT
34837	811	39	fish	fish	NN
34837	811	40	.	.	.
34837	812	1	Boil	Boil	NNP
34837	812	2	the	the	DT
34837	812	3	cod	cod	NN
34837	812	4	till	till	IN
34837	812	5	thoroughly	thoroughly	RB
34837	812	6	done	do	VBN
34837	812	7	;	;	:
34837	812	8	then	then	RB
34837	812	9	cut	cut	VB
34837	812	10	the	the	DT
34837	812	11	flesh	flesh	NN
34837	812	12	into	into	IN
34837	812	13	very	very	RB
34837	812	14	small	small	JJ
34837	812	15	slips	slip	NNS
34837	812	16	;	;	:
34837	812	17	mix	mix	VB
34837	812	18	it	-PRON-	PRP
34837	812	19	with	with	IN
34837	812	20	parsley	parsley	NN
34837	812	21	,	,	,
34837	812	22	butter	butter	NN
34837	812	23	,	,	,
34837	812	24	vinegar	vinegar	NN
34837	812	25	,	,	,
34837	812	26	Cayenne	Cayenne	NNP
34837	812	27	pepper	pepper	NN
34837	812	28	,	,	,
34837	812	29	nutmeg	nutmeg	NN
34837	812	30	,	,	,
34837	812	31	and	and	CC
34837	812	32	mace	mace	NN
34837	812	33	;	;	:
34837	812	34	add	add	VB
34837	812	35	to	to	IN
34837	812	36	the	the	DT
34837	812	37	mixture	mixture	NN
34837	812	38	some	some	DT
34837	812	39	boiled	boil	VBN
34837	812	40	onions	onion	NNS
34837	812	41	,	,	,
34837	812	42	mashed	mash	VBN
34837	812	43	potatoes	potato	NNS
34837	812	44	,	,	,
34837	812	45	and	and	CC
34837	812	46	the	the	DT
34837	812	47	yolks	yolk	NNS
34837	812	48	of	of	IN
34837	812	49	two	two	CD
34837	812	50	or	or	CC
34837	812	51	three	three	CD
34837	812	52	beaten	beat	VBN
34837	812	53	eggs	egg	NNS
34837	812	54	.	.	.
34837	813	1	Put	put	VB
34837	813	2	the	the	DT
34837	813	3	whole	whole	JJ
34837	813	4	mixture	mixture	NN
34837	813	5	into	into	IN
34837	813	6	a	a	DT
34837	813	7	deep	deep	JJ
34837	813	8	dish	dish	NN
34837	813	9	,	,	,
34837	813	10	and	and	CC
34837	813	11	make	make	VB
34837	813	12	it	-PRON-	PRP
34837	813	13	up	up	RP
34837	813	14	into	into	IN
34837	813	15	the	the	DT
34837	813	16	form	form	NN
34837	813	17	of	of	IN
34837	813	18	a	a	DT
34837	813	19	thick	thick	JJ
34837	813	20	round	round	JJ
34837	813	21	cake	cake	NN
34837	813	22	.	.	.
34837	814	1	Go	go	VB
34837	814	2	all	all	RB
34837	814	3	over	over	IN
34837	814	4	it	-PRON-	PRP
34837	814	5	with	with	IN
34837	814	6	a	a	DT
34837	814	7	bunch	bunch	NN
34837	814	8	of	of	IN
34837	814	9	feathers	feather	NNS
34837	814	10	,	,	,
34837	814	11	or	or	CC
34837	814	12	a	a	DT
34837	814	13	small	small	JJ
34837	814	14	brush	brush	NN
34837	814	15	,	,	,
34837	814	16	dipped	dip	VBN
34837	814	17	in	in	IN
34837	814	18	sweet	sweet	JJ
34837	814	19	-	-	HYPH
34837	814	20	oil	oil	NN
34837	814	21	;	;	:
34837	814	22	and	and	CC
34837	814	23	then	then	RB
34837	814	24	grate	grate	VB
34837	814	25	bread	bread	NN
34837	814	26	crumbs	crumb	VBZ
34837	814	27	all	all	RB
34837	814	28	over	over	IN
34837	814	29	it	-PRON-	PRP
34837	814	30	.	.	.
34837	815	1	Set	set	VB
34837	815	2	it	-PRON-	PRP
34837	815	3	in	in	IN
34837	815	4	the	the	DT
34837	815	5	oven	oven	NN
34837	815	6	till	till	IN
34837	815	7	brown	brown	NNP
34837	815	8	.	.	.
34837	816	1	Serve	serve	VB
34837	816	2	it	-PRON-	PRP
34837	816	3	up	up	RP
34837	816	4	,	,	,
34837	816	5	surrounded	surround	VBN
34837	816	6	with	with	IN
34837	816	7	triangular	triangular	NNP
34837	816	8	or	or	CC
34837	816	9	three	three	CD
34837	816	10	-	-	HYPH
34837	816	11	cornered	cornered	JJ
34837	816	12	slices	slice	NNS
34837	816	13	of	of	IN
34837	816	14	toast	toast	NN
34837	816	15	,	,	,
34837	816	16	dipped	dip	VBN
34837	816	17	in	in	IN
34837	816	18	melted	melted	JJ
34837	816	19	butter	butter	NN
34837	816	20	.	.	.
34837	817	1	Halibut	Halibut	NNP
34837	817	2	may	may	MD
34837	817	3	be	be	VB
34837	817	4	dressed	dressed	JJ
34837	817	5	in	in	IN
34837	817	6	the	the	DT
34837	817	7	same	same	JJ
34837	817	8	manner	manner	NN
34837	817	9	,	,	,
34837	817	10	putting	put	VBG
34837	817	11	salt	salt	NN
34837	817	12	in	in	IN
34837	817	13	the	the	DT
34837	817	14	water	water	NN
34837	817	15	when	when	WRB
34837	817	16	you	-PRON-	PRP
34837	817	17	boil	boil	VBP
34837	817	18	it	-PRON-	PRP
34837	817	19	,	,	,
34837	817	20	and	and	CC
34837	817	21	also	also	RB
34837	817	22	in	in	IN
34837	817	23	the	the	DT
34837	817	24	seasoning	seasoning	NN
34837	817	25	.	.	.
34837	818	1	Fresh	fresh	JJ
34837	818	2	cod	cod	NN
34837	818	3	may	may	MD
34837	818	4	be	be	VB
34837	818	5	cooked	cook	VBN
34837	818	6	in	in	IN
34837	818	7	the	the	DT
34837	818	8	same	same	JJ
34837	818	9	way	way	NN
34837	818	10	.	.	.
34837	819	1	BROILED	BROILED	NNP
34837	819	2	FRESH	FRESH	NNP
34837	819	3	MACKEREL	MACKEREL	NNP
34837	819	4	.	.	.
34837	820	1	Split	split	VB
34837	820	2	your	-PRON-	PRP$
34837	820	3	mackerel	mackerel	NN
34837	820	4	down	down	IN
34837	820	5	the	the	DT
34837	820	6	back	back	NN
34837	820	7	;	;	:
34837	820	8	season	season	VB
34837	820	9	it	-PRON-	PRP
34837	820	10	with	with	IN
34837	820	11	pepper	pepper	NN
34837	820	12	and	and	CC
34837	820	13	salt	salt	NN
34837	820	14	;	;	:
34837	820	15	cover	cover	VB
34837	820	16	it	-PRON-	PRP
34837	820	17	all	all	DT
34837	820	18	over	over	RB
34837	820	19	with	with	IN
34837	820	20	oil	oil	NN
34837	820	21	or	or	CC
34837	820	22	butter	butter	NN
34837	820	23	,	,	,
34837	820	24	and	and	CC
34837	820	25	let	let	VB
34837	820	26	it	-PRON-	PRP
34837	820	27	lay	lay	VB
34837	820	28	for	for	IN
34837	820	29	half	half	PDT
34837	820	30	an	an	DT
34837	820	31	hour	hour	NN
34837	820	32	or	or	CC
34837	820	33	more	more	JJR
34837	820	34	;	;	:
34837	820	35	then	then	RB
34837	820	36	broil	broil	VB
34837	820	37	it	-PRON-	PRP
34837	820	38	,	,	,
34837	820	39	pouring	pour	VBG
34837	820	40	on	on	IN
34837	820	41	it	-PRON-	PRP
34837	820	42	whatever	whatever	WDT
34837	820	43	of	of	IN
34837	820	44	the	the	DT
34837	820	45	seasoning	seasoning	NN
34837	820	46	may	may	MD
34837	820	47	be	be	VB
34837	820	48	left	leave	VBN
34837	820	49	in	in	IN
34837	820	50	the	the	DT
34837	820	51	dish	dish	NN
34837	820	52	.	.	.
34837	821	1	Serve	serve	VB
34837	821	2	it	-PRON-	PRP
34837	821	3	up	up	RP
34837	821	4	,	,	,
34837	821	5	with	with	IN
34837	821	6	sauce	sauce	NN
34837	821	7	in	in	IN
34837	821	8	a	a	DT
34837	821	9	boat	boat	NN
34837	821	10	.	.	.
34837	822	1	Let	let	VB
34837	822	2	the	the	DT
34837	822	3	sauce	sauce	NN
34837	822	4	be	be	VB
34837	822	5	of	of	IN
34837	822	6	melted	melted	JJ
34837	822	7	butter	butter	NN
34837	822	8	,	,	,
34837	822	9	with	with	IN
34837	822	10	parsley	parsley	NN
34837	822	11	,	,	,
34837	822	12	and	and	CC
34837	822	13	a	a	DT
34837	822	14	little	little	JJ
34837	822	15	lemon	lemon	NN
34837	822	16	-	-	HYPH
34837	822	17	juice	juice	NN
34837	822	18	,	,	,
34837	822	19	or	or	CC
34837	822	20	vinegar	vinegar	NN
34837	822	21	.	.	.
34837	823	1	Or	or	CC
34837	823	2	you	-PRON-	PRP
34837	823	3	may	may	MD
34837	823	4	broil	broil	VB
34837	823	5	the	the	DT
34837	823	6	mackerel	mackerel	NN
34837	823	7	whole	whole	NN
34837	823	8	,	,	,
34837	823	9	having	have	VBG
34837	823	10	first	first	RB
34837	823	11	seasoned	season	VBN
34837	823	12	it	-PRON-	PRP
34837	823	13	as	as	IN
34837	823	14	above	above	RB
34837	823	15	,	,	,
34837	823	16	and	and	CC
34837	823	17	wrapped	wrap	VBD
34837	823	18	it	-PRON-	PRP
34837	823	19	in	in	IN
34837	823	20	oiled	oiled	JJ
34837	823	21	paper	paper	NN
34837	823	22	.	.	.
34837	824	1	BROILED	BROILED	NNP
34837	824	2	FRESH	FRESH	NNP
34837	824	3	SHAD	SHAD	NNP
34837	824	4	.	.	.
34837	825	1	Having	have	VBG
34837	825	2	split	split	VBN
34837	825	3	the	the	DT
34837	825	4	shad	shad	NN
34837	825	5	in	in	IN
34837	825	6	half	half	DT
34837	825	7	,	,	,
34837	825	8	cover	cover	VB
34837	825	9	it	-PRON-	PRP
34837	825	10	all	all	DT
34837	825	11	over	over	RB
34837	825	12	with	with	IN
34837	825	13	a	a	DT
34837	825	14	seasoning	seasoning	NN
34837	825	15	of	of	IN
34837	825	16	oil	oil	NN
34837	825	17	,	,	,
34837	825	18	pepper	pepper	NN
34837	825	19	,	,	,
34837	825	20	salt	salt	NN
34837	825	21	,	,	,
34837	825	22	chopped	chop	VBD
34837	825	23	onions	onion	NNS
34837	825	24	,	,	,
34837	825	25	parsley	parsley	NN
34837	825	26	,	,	,
34837	825	27	and	and	CC
34837	825	28	laurel	laurel	NN
34837	825	29	-	-	HYPH
34837	825	30	leaf	leaf	NN
34837	825	31	.	.	.
34837	826	1	Let	let	VB
34837	826	2	it	-PRON-	PRP
34837	826	3	lie	lie	VB
34837	826	4	an	an	DT
34837	826	5	hour	hour	NN
34837	826	6	or	or	CC
34837	826	7	two	two	CD
34837	826	8	in	in	IN
34837	826	9	the	the	DT
34837	826	10	seasoning	seasoning	NN
34837	826	11	.	.	.
34837	827	1	Then	then	RB
34837	827	2	broil	broil	VB
34837	827	3	it	-PRON-	PRP
34837	827	4	,	,	,
34837	827	5	covered	cover	VBN
34837	827	6	with	with	IN
34837	827	7	the	the	DT
34837	827	8	seasoning	seasoning	NN
34837	827	9	,	,	,
34837	827	10	and	and	CC
34837	827	11	adding	add	VBG
34837	827	12	a	a	DT
34837	827	13	piece	piece	NN
34837	827	14	of	of	IN
34837	827	15	butter	butter	NN
34837	827	16	.	.	.
34837	828	1	Or	or	CC
34837	828	2	you	-PRON-	PRP
34837	828	3	may	may	MD
34837	828	4	cook	cook	VB
34837	828	5	the	the	DT
34837	828	6	shad	shad	NN
34837	828	7	whole	whole	NN
34837	828	8	.	.	.
34837	829	1	Make	make	VB
34837	829	2	a	a	DT
34837	829	3	stuffing	stuffing	NN
34837	829	4	of	of	IN
34837	829	5	the	the	DT
34837	829	6	above	above	JJ
34837	829	7	ingredients	ingredient	NNS
34837	829	8	,	,	,
34837	829	9	with	with	IN
34837	829	10	the	the	DT
34837	829	11	addition	addition	NN
34837	829	12	of	of	IN
34837	829	13	some	some	DT
34837	829	14	grated	grate	VBN
34837	829	15	bread	bread	NN
34837	829	16	;	;	:
34837	829	17	put	put	VBD
34837	829	18	the	the	DT
34837	829	19	stuffing	stuffing	NN
34837	829	20	into	into	IN
34837	829	21	the	the	DT
34837	829	22	shad	shad	NN
34837	829	23	,	,	,
34837	829	24	and	and	CC
34837	829	25	bake	bake	VB
34837	829	26	it	-PRON-	PRP
34837	829	27	,	,	,
34837	829	28	first	first	RB
34837	829	29	pouring	pour	VBG
34837	829	30	over	over	IN
34837	829	31	it	-PRON-	PRP
34837	829	32	a	a	DT
34837	829	33	glass	glass	NN
34837	829	34	of	of	IN
34837	829	35	white	white	JJ
34837	829	36	wine	wine	NN
34837	829	37	.	.	.
34837	830	1	Any	any	DT
34837	830	2	large	large	JJ
34837	830	3	fresh	fresh	JJ
34837	830	4	fish	fish	NN
34837	830	5	may	may	MD
34837	830	6	be	be	VB
34837	830	7	baked	bake	VBN
34837	830	8	in	in	IN
34837	830	9	the	the	DT
34837	830	10	same	same	JJ
34837	830	11	manner	manner	NN
34837	830	12	.	.	.
34837	831	1	HASHED	HASHED	NNP
34837	831	2	FISH	FISH	NNS
34837	831	3	.	.	.
34837	832	1	Take	take	VB
34837	832	2	any	any	DT
34837	832	3	sort	sort	NN
34837	832	4	of	of	IN
34837	832	5	cold	cold	JJ
34837	832	6	fish	fish	NN
34837	832	7	,	,	,
34837	832	8	bone	bone	NN
34837	832	9	it	-PRON-	PRP
34837	832	10	,	,	,
34837	832	11	and	and	CC
34837	832	12	then	then	RB
34837	832	13	chop	chop	VB
34837	832	14	it	-PRON-	PRP
34837	832	15	with	with	IN
34837	832	16	the	the	DT
34837	832	17	remains	remain	NNS
34837	832	18	of	of	IN
34837	832	19	a	a	DT
34837	832	20	cold	cold	JJ
34837	832	21	omelet	omelet	NN
34837	832	22	,	,	,
34837	832	23	and	and	CC
34837	832	24	some	some	DT
34837	832	25	mushrooms	mushroom	NNS
34837	832	26	if	if	IN
34837	832	27	you	-PRON-	PRP
34837	832	28	have	have	VBP
34837	832	29	them	-PRON-	PRP
34837	832	30	.	.	.
34837	833	1	Mix	mix	VB
34837	833	2	with	with	IN
34837	833	3	it	-PRON-	PRP
34837	833	4	some	some	DT
34837	833	5	chopped	chop	VBN
34837	833	6	parsley	parsley	NN
34837	833	7	,	,	,
34837	833	8	a	a	DT
34837	833	9	little	little	JJ
34837	833	10	butter	butter	NN
34837	833	11	,	,	,
34837	833	12	a	a	DT
34837	833	13	slice	slice	NN
34837	833	14	of	of	IN
34837	833	15	bread	bread	NN
34837	833	16	soaked	soak	VBN
34837	833	17	in	in	IN
34837	833	18	milk	milk	NN
34837	833	19	,	,	,
34837	833	20	and	and	CC
34837	833	21	the	the	DT
34837	833	22	yolks	yolk	NNS
34837	833	23	of	of	IN
34837	833	24	two	two	CD
34837	833	25	or	or	CC
34837	833	26	three	three	CD
34837	833	27	hard	hard	RB
34837	833	28	-	-	HYPH
34837	833	29	boiled	boil	VBN
34837	833	30	eggs	egg	NNS
34837	833	31	chopped	chop	VBN
34837	833	32	fine	fine	RB
34837	833	33	.	.	.
34837	834	1	Mix	mix	VB
34837	834	2	all	all	DT
34837	834	3	together	together	RB
34837	834	4	,	,	,
34837	834	5	and	and	CC
34837	834	6	season	season	NN
34837	834	7	with	with	IN
34837	834	8	pepper	pepper	NN
34837	834	9	and	and	CC
34837	834	10	salt	salt	NN
34837	834	11	.	.	.
34837	835	1	Stew	stew	VB
34837	835	2	it	-PRON-	PRP
34837	835	3	gently	gently	RB
34837	835	4	with	with	IN
34837	835	5	a	a	DT
34837	835	6	little	little	JJ
34837	835	7	water	water	NN
34837	835	8	for	for	IN
34837	835	9	half	half	PDT
34837	835	10	an	an	DT
34837	835	11	hour	hour	NN
34837	835	12	.	.	.
34837	836	1	LOBSTER	LOBSTER	NNP
34837	836	2	PIE	PIE	NNP
34837	836	3	.	.	.
34837	837	1	Having	have	VBG
34837	837	2	boiled	boil	VBN
34837	837	3	your	-PRON-	PRP$
34837	837	4	lobster	lobster	NN
34837	837	5	,	,	,
34837	837	6	take	take	VB
34837	837	7	out	out	RP
34837	837	8	the	the	DT
34837	837	9	meat	meat	NN
34837	837	10	from	from	IN
34837	837	11	the	the	DT
34837	837	12	shell	shell	NN
34837	837	13	,	,	,
34837	837	14	season	season	VB
34837	837	15	it	-PRON-	PRP
34837	837	16	with	with	IN
34837	837	17	salt	salt	NN
34837	837	18	,	,	,
34837	837	19	mustard	mustard	NN
34837	837	20	,	,	,
34837	837	21	Cayenne	Cayenne	NNP
34837	837	22	pepper	pepper	NN
34837	837	23	,	,	,
34837	837	24	and	and	CC
34837	837	25	vinegar	vinegar	NN
34837	837	26	,	,	,
34837	837	27	and	and	CC
34837	837	28	beat	beat	VBD
34837	837	29	it	-PRON-	PRP
34837	837	30	well	well	RB
34837	837	31	in	in	IN
34837	837	32	a	a	DT
34837	837	33	mortar	mortar	NN
34837	837	34	.	.	.
34837	838	1	Then	then	RB
34837	838	2	stir	stir	VB
34837	838	3	in	in	IN
34837	838	4	a	a	DT
34837	838	5	quarter	quarter	NN
34837	838	6	of	of	IN
34837	838	7	a	a	DT
34837	838	8	pound	pound	NN
34837	838	9	of	of	IN
34837	838	10	butter	butter	NN
34837	838	11	,	,	,
34837	838	12	the	the	DT
34837	838	13	yolks	yolk	NNS
34837	838	14	of	of	IN
34837	838	15	two	two	CD
34837	838	16	beaten	beat	VBN
34837	838	17	eggs	egg	NNS
34837	838	18	,	,	,
34837	838	19	and	and	CC
34837	838	20	two	two	CD
34837	838	21	ounces	ounce	NNS
34837	838	22	or	or	CC
34837	838	23	more	more	JJR
34837	838	24	of	of	IN
34837	838	25	grated	grate	VBN
34837	838	26	bread	bread	NN
34837	838	27	crumbs	crumb	NNS
34837	838	28	.	.	.
34837	839	1	Make	make	VB
34837	839	2	some	some	DT
34837	839	3	puff	puff	NN
34837	839	4	-	-	HYPH
34837	839	5	paste	paste	NN
34837	839	6	,	,	,
34837	839	7	put	put	VBN
34837	839	8	in	in	IN
34837	839	9	the	the	DT
34837	839	10	mixture	mixture	NN
34837	839	11	,	,	,
34837	839	12	and	and	CC
34837	839	13	cover	cover	VB
34837	839	14	it	-PRON-	PRP
34837	839	15	with	with	IN
34837	839	16	a	a	DT
34837	839	17	lid	lid	NN
34837	839	18	of	of	IN
34837	839	19	paste	paste	NN
34837	839	20	ornamented	ornament	VBN
34837	839	21	with	with	IN
34837	839	22	leaves	leave	NNS
34837	839	23	or	or	CC
34837	839	24	flowers	flower	NNS
34837	839	25	of	of	IN
34837	839	26	the	the	DT
34837	839	27	same	same	JJ
34837	839	28	.	.	.
34837	840	1	Bake	bake	VB
34837	840	2	it	-PRON-	PRP
34837	840	3	slowly	slowly	RB
34837	840	4	.	.	.
34837	841	1	OYSTER	oyster	JJ
34837	841	2	LOAVES	loaves	JJ
34837	841	3	.	.	.
34837	842	1	Have	have	VBP
34837	842	2	ready	ready	JJ
34837	842	3	some	some	DT
34837	842	4	small	small	JJ
34837	842	5	loaves	loaf	NNS
34837	842	6	or	or	CC
34837	842	7	rolls	roll	NNS
34837	842	8	of	of	IN
34837	842	9	bread	bread	NN
34837	842	10	.	.	.
34837	843	1	Cut	cut	VB
34837	843	2	a	a	DT
34837	843	3	round	round	JJ
34837	843	4	piece	piece	NN
34837	843	5	out	out	IN
34837	843	6	of	of	IN
34837	843	7	the	the	DT
34837	843	8	top	top	NN
34837	843	9	of	of	IN
34837	843	10	each	each	DT
34837	843	11	,	,	,
34837	843	12	and	and	CC
34837	843	13	scoop	scoop	VB
34837	843	14	out	out	RP
34837	843	15	the	the	DT
34837	843	16	crumb	crumb	JJ
34837	843	17	or	or	CC
34837	843	18	soft	soft	JJ
34837	843	19	part	part	NN
34837	843	20	.	.	.
34837	844	1	Take	take	VB
34837	844	2	the	the	DT
34837	844	3	liquor	liquor	NN
34837	844	4	of	of	IN
34837	844	5	your	-PRON-	PRP$
34837	844	6	oysters	oyster	NNS
34837	844	7	,	,	,
34837	844	8	put	put	VBN
34837	844	9	into	into	IN
34837	844	10	it	-PRON-	PRP
34837	844	11	the	the	DT
34837	844	12	crumbs	crumb	NNS
34837	844	13	,	,	,
34837	844	14	with	with	IN
34837	844	15	a	a	DT
34837	844	16	little	little	JJ
34837	844	17	chopped	chopped	JJ
34837	844	18	celery	celery	NN
34837	844	19	,	,	,
34837	844	20	and	and	CC
34837	844	21	a	a	DT
34837	844	22	large	large	JJ
34837	844	23	piece	piece	NN
34837	844	24	of	of	IN
34837	844	25	butter	butter	NN
34837	844	26	.	.	.
34837	845	1	As	as	RB
34837	845	2	soon	soon	RB
34837	845	3	as	as	IN
34837	845	4	it	-PRON-	PRP
34837	845	5	boils	boil	VBZ
34837	845	6	,	,	,
34837	845	7	pour	pour	VB
34837	845	8	the	the	DT
34837	845	9	liquor	liquor	NN
34837	845	10	over	over	IN
34837	845	11	the	the	DT
34837	845	12	oysters	oyster	NNS
34837	845	13	,	,	,
34837	845	14	and	and	CC
34837	845	15	this	this	DT
34837	845	16	will	will	MD
34837	845	17	cook	cook	VB
34837	845	18	them	-PRON-	PRP
34837	845	19	sufficiently	sufficiently	RB
34837	845	20	.	.	.
34837	846	1	Fill	fill	VB
34837	846	2	your	-PRON-	PRP$
34837	846	3	loaves	loaf	NNS
34837	846	4	with	with	IN
34837	846	5	the	the	DT
34837	846	6	oysters	oyster	NNS
34837	846	7	,	,	,
34837	846	8	putting	put	VBG
34837	846	9	into	into	IN
34837	846	10	each	each	DT
34837	846	11	a	a	DT
34837	846	12	tea	tea	NN
34837	846	13	-	-	HYPH
34837	846	14	spoonful	spoonful	JJ
34837	846	15	of	of	IN
34837	846	16	cream	cream	NN
34837	846	17	.	.	.
34837	847	1	Lay	lay	VB
34837	847	2	on	on	RP
34837	847	3	again	again	RB
34837	847	4	the	the	DT
34837	847	5	piece	piece	NN
34837	847	6	of	of	IN
34837	847	7	crust	crust	NN
34837	847	8	that	that	WDT
34837	847	9	was	be	VBD
34837	847	10	cut	cut	VBN
34837	847	11	out	out	IN
34837	847	12	of	of	IN
34837	847	13	the	the	DT
34837	847	14	top	top	NN
34837	847	15	of	of	IN
34837	847	16	each	each	DT
34837	847	17	loaf	loaf	NN
34837	847	18	or	or	CC
34837	847	19	roll	roll	NN
34837	847	20	,	,	,
34837	847	21	and	and	CC
34837	847	22	set	set	VBD
34837	847	23	them	-PRON-	PRP
34837	847	24	in	in	IN
34837	847	25	the	the	DT
34837	847	26	oven	oven	NN
34837	847	27	for	for	IN
34837	847	28	a	a	DT
34837	847	29	few	few	JJ
34837	847	30	minutes	minute	NNS
34837	847	31	.	.	.
34837	848	1	PART	PART	NNP
34837	848	2	THE	the	DT
34837	848	3	FIFTH	FIFTH	NNP
34837	848	4	.	.	.
34837	849	1	VEGETABLES	vegetable	NNS
34837	849	2	.	.	.
34837	850	1	STEWED	STEWED	NNP
34837	850	2	LETTUCE	LETTUCE	NNP
34837	850	3	.	.	.
34837	851	1	Wash	wash	VB
34837	851	2	a	a	DT
34837	851	3	fine	fine	JJ
34837	851	4	lettuce	lettuce	NN
34837	851	5	,	,	,
34837	851	6	and	and	CC
34837	851	7	tie	tie	VB
34837	851	8	it	-PRON-	PRP
34837	851	9	up	up	RP
34837	851	10	with	with	IN
34837	851	11	a	a	DT
34837	851	12	string	string	NN
34837	851	13	passed	pass	VBD
34837	851	14	several	several	JJ
34837	851	15	times	time	NNS
34837	851	16	round	round	IN
34837	851	17	it	-PRON-	PRP
34837	851	18	,	,	,
34837	851	19	to	to	TO
34837	851	20	keep	keep	VB
34837	851	21	the	the	DT
34837	851	22	leaves	leave	NNS
34837	851	23	together	together	RB
34837	851	24	.	.	.
34837	852	1	Put	put	VB
34837	852	2	it	-PRON-	PRP
34837	852	3	in	in	IN
34837	852	4	boiling	boil	VBG
34837	852	5	water	water	NN
34837	852	6	,	,	,
34837	852	7	with	with	IN
34837	852	8	a	a	DT
34837	852	9	little	little	JJ
34837	852	10	salt	salt	NN
34837	852	11	.	.	.
34837	853	1	When	when	WRB
34837	853	2	the	the	DT
34837	853	3	lettuce	lettuce	NN
34837	853	4	has	have	VBZ
34837	853	5	boiled	boil	VBN
34837	853	6	,	,	,
34837	853	7	take	take	VB
34837	853	8	it	-PRON-	PRP
34837	853	9	out	out	RP
34837	853	10	and	and	CC
34837	853	11	press	press	VB
34837	853	12	it	-PRON-	PRP
34837	853	13	to	to	TO
34837	853	14	squeeze	squeeze	VB
34837	853	15	out	out	RP
34837	853	16	the	the	DT
34837	853	17	water	water	NN
34837	853	18	,	,	,
34837	853	19	but	but	CC
34837	853	20	be	be	VB
34837	853	21	careful	careful	JJ
34837	853	22	not	not	RB
34837	853	23	to	to	TO
34837	853	24	break	break	VB
34837	853	25	it	-PRON-	PRP
34837	853	26	.	.	.
34837	854	1	Having	have	VBG
34837	854	2	mixed	mix	VBN
34837	854	3	,	,	,
34837	854	4	in	in	IN
34837	854	5	a	a	DT
34837	854	6	stew	stew	NN
34837	854	7	-	-	HYPH
34837	854	8	pan	pan	NN
34837	854	9	,	,	,
34837	854	10	a	a	DT
34837	854	11	large	large	JJ
34837	854	12	spoonful	spoonful	NN
34837	854	13	of	of	IN
34837	854	14	butter	butter	NN
34837	854	15	with	with	IN
34837	854	16	a	a	DT
34837	854	17	spoonful	spoonful	NN
34837	854	18	of	of	IN
34837	854	19	flour	flour	NN
34837	854	20	,	,	,
34837	854	21	add	add	VB
34837	854	22	half	half	PDT
34837	854	23	a	a	DT
34837	854	24	pint	pint	NN
34837	854	25	of	of	IN
34837	854	26	cream	cream	NN
34837	854	27	or	or	CC
34837	854	28	rich	rich	JJ
34837	854	29	milk	milk	NN
34837	854	30	;	;	:
34837	854	31	put	put	VBN
34837	854	32	in	in	IN
34837	854	33	the	the	DT
34837	854	34	lettuce	lettuce	NN
34837	854	35	,	,	,
34837	854	36	with	with	IN
34837	854	37	a	a	DT
34837	854	38	very	very	RB
34837	854	39	little	little	JJ
34837	854	40	salt	salt	NN
34837	854	41	,	,	,
34837	854	42	half	half	PDT
34837	854	43	a	a	DT
34837	854	44	nutmeg	nutmeg	NN
34837	854	45	grated	grate	VBN
34837	854	46	,	,	,
34837	854	47	and	and	CC
34837	854	48	two	two	CD
34837	854	49	lumps	lump	NNS
34837	854	50	of	of	IN
34837	854	51	sugar	sugar	NN
34837	854	52	.	.	.
34837	855	1	Let	let	VB
34837	855	2	it	-PRON-	PRP
34837	855	3	boil	boil	VB
34837	855	4	ten	ten	CD
34837	855	5	minutes	minute	NNS
34837	855	6	.	.	.
34837	856	1	Take	take	VB
34837	856	2	out	out	RP
34837	856	3	the	the	DT
34837	856	4	lettuce	lettuce	NN
34837	856	5	,	,	,
34837	856	6	stir	stir	VB
34837	856	7	the	the	DT
34837	856	8	yolks	yolk	NNS
34837	856	9	of	of	IN
34837	856	10	two	two	CD
34837	856	11	beaten	beat	VBN
34837	856	12	eggs	egg	NNS
34837	856	13	into	into	IN
34837	856	14	the	the	DT
34837	856	15	sauce	sauce	NN
34837	856	16	,	,	,
34837	856	17	and	and	CC
34837	856	18	serve	serve	VB
34837	856	19	all	all	DT
34837	856	20	up	up	RB
34837	856	21	together	together	RB
34837	856	22	.	.	.
34837	857	1	STEWED	STEWED	NNP
34837	857	2	SPINACH	SPINACH	NNP
34837	857	3	.	.	.
34837	858	1	Take	take	VB
34837	858	2	young	young	JJ
34837	858	3	spinach	spinach	NN
34837	858	4	,	,	,
34837	858	5	and	and	CC
34837	858	6	throw	throw	VB
34837	858	7	it	-PRON-	PRP
34837	858	8	into	into	IN
34837	858	9	boiling	boil	VBG
34837	858	10	water	water	NN
34837	858	11	with	with	IN
34837	858	12	some	some	DT
34837	858	13	salt	salt	NN
34837	858	14	.	.	.
34837	859	1	When	when	WRB
34837	859	2	it	-PRON-	PRP
34837	859	3	has	have	VBZ
34837	859	4	boiled	boil	VBN
34837	859	5	,	,	,
34837	859	6	take	take	VB
34837	859	7	it	-PRON-	PRP
34837	859	8	out	out	RP
34837	859	9	,	,	,
34837	859	10	drain	drain	VB
34837	859	11	it	-PRON-	PRP
34837	859	12	,	,	,
34837	859	13	and	and	CC
34837	859	14	lay	lie	VBD
34837	859	15	it	-PRON-	PRP
34837	859	16	in	in	IN
34837	859	17	cold	cold	JJ
34837	859	18	water	water	NN
34837	859	19	for	for	IN
34837	859	20	a	a	DT
34837	859	21	quarter	quarter	NN
34837	859	22	of	of	IN
34837	859	23	an	an	DT
34837	859	24	hour	hour	NN
34837	859	25	.	.	.
34837	860	1	Then	then	RB
34837	860	2	drain	drain	VB
34837	860	3	it	-PRON-	PRP
34837	860	4	and	and	CC
34837	860	5	squeeze	squeeze	VB
34837	860	6	it	-PRON-	PRP
34837	860	7	.	.	.
34837	861	1	Cut	cut	VB
34837	861	2	it	-PRON-	PRP
34837	861	3	small	small	JJ
34837	861	4	,	,	,
34837	861	5	and	and	CC
34837	861	6	put	put	VBD
34837	861	7	it	-PRON-	PRP
34837	861	8	into	into	IN
34837	861	9	a	a	DT
34837	861	10	stew	stew	NN
34837	861	11	-	-	HYPH
34837	861	12	pan	pan	NN
34837	861	13	,	,	,
34837	861	14	with	with	IN
34837	861	15	a	a	DT
34837	861	16	large	large	JJ
34837	861	17	piece	piece	NN
34837	861	18	of	of	IN
34837	861	19	butter	butter	NN
34837	861	20	.	.	.
34837	862	1	After	after	IN
34837	862	2	it	-PRON-	PRP
34837	862	3	has	have	VBZ
34837	862	4	stewed	stew	VBN
34837	862	5	slowly	slowly	RB
34837	862	6	for	for	IN
34837	862	7	a	a	DT
34837	862	8	quarter	quarter	NN
34837	862	9	of	of	IN
34837	862	10	an	an	DT
34837	862	11	hour	hour	NN
34837	862	12	,	,	,
34837	862	13	add	add	VB
34837	862	14	a	a	DT
34837	862	15	spoonful	spoonful	NN
34837	862	16	of	of	IN
34837	862	17	flour	flour	NN
34837	862	18	,	,	,
34837	862	19	with	with	IN
34837	862	20	a	a	DT
34837	862	21	little	little	JJ
34837	862	22	salt	salt	NN
34837	862	23	,	,	,
34837	862	24	sugar	sugar	NN
34837	862	25	,	,	,
34837	862	26	and	and	CC
34837	862	27	nutmeg	nutmeg	NNP
34837	862	28	.	.	.
34837	863	1	Moisten	moisten	VB
34837	863	2	it	-PRON-	PRP
34837	863	3	with	with	IN
34837	863	4	cream	cream	NN
34837	863	5	or	or	CC
34837	863	6	milk	milk	NN
34837	863	7	,	,	,
34837	863	8	and	and	CC
34837	863	9	let	let	VB
34837	863	10	it	-PRON-	PRP
34837	863	11	simmer	simmer	VB
34837	863	12	again	again	RB
34837	863	13	over	over	IN
34837	863	14	a	a	DT
34837	863	15	slow	slow	JJ
34837	863	16	fire	fire	NN
34837	863	17	for	for	IN
34837	863	18	another	another	DT
34837	863	19	quarter	quarter	NN
34837	863	20	of	of	IN
34837	863	21	an	an	DT
34837	863	22	hour	hour	NN
34837	863	23	.	.	.
34837	864	1	Then	then	RB
34837	864	2	serve	serve	VB
34837	864	3	it	-PRON-	PRP
34837	864	4	up	up	RP
34837	864	5	,	,	,
34837	864	6	and	and	CC
34837	864	7	lay	lie	VBD
34837	864	8	on	on	IN
34837	864	9	it	-PRON-	PRP
34837	864	10	slices	slice	NNS
34837	864	11	of	of	IN
34837	864	12	toasted	toast	VBN
34837	864	13	bread	bread	NN
34837	864	14	dipped	dip	VBN
34837	864	15	in	in	IN
34837	864	16	melted	melted	JJ
34837	864	17	butter	butter	NN
34837	864	18	.	.	.
34837	865	1	STEWED	STEWED	NNP
34837	865	2	CUCUMBERS	cucumber	NNS
34837	865	3	.	.	.
34837	866	1	Lay	lay	VB
34837	866	2	your	-PRON-	PRP$
34837	866	3	cucumbers	cucumber	NNS
34837	866	4	in	in	IN
34837	866	5	cold	cold	JJ
34837	866	6	water	water	NN
34837	866	7	for	for	IN
34837	866	8	half	half	PDT
34837	866	9	an	an	DT
34837	866	10	hour	hour	NN
34837	866	11	;	;	:
34837	866	12	then	then	RB
34837	866	13	pare	pare	VB
34837	866	14	them	-PRON-	PRP
34837	866	15	,	,	,
34837	866	16	and	and	CC
34837	866	17	cut	cut	VB
34837	866	18	them	-PRON-	PRP
34837	866	19	into	into	IN
34837	866	20	slips	slip	NNS
34837	866	21	about	about	RB
34837	866	22	as	as	RB
34837	866	23	long	long	RB
34837	866	24	as	as	IN
34837	866	25	your	-PRON-	PRP$
34837	866	26	little	little	JJ
34837	866	27	finger	finger	NN
34837	866	28	;	;	:
34837	866	29	take	take	VB
34837	866	30	out	out	RP
34837	866	31	the	the	DT
34837	866	32	seeds	seed	NNS
34837	866	33	;	;	:
34837	866	34	then	then	RB
34837	866	35	boil	boil	VB
34837	866	36	the	the	DT
34837	866	37	cucumbers	cucumber	NNS
34837	866	38	a	a	DT
34837	866	39	few	few	JJ
34837	866	40	minutes	minute	NNS
34837	866	41	,	,	,
34837	866	42	with	with	IN
34837	866	43	a	a	DT
34837	866	44	little	little	JJ
34837	866	45	salt	salt	NN
34837	866	46	.	.	.
34837	867	1	Take	take	VB
34837	867	2	them	-PRON-	PRP
34837	867	3	out	out	RP
34837	867	4	,	,	,
34837	867	5	and	and	CC
34837	867	6	drain	drain	VB
34837	867	7	them	-PRON-	PRP
34837	867	8	well	well	RB
34837	867	9	.	.	.
34837	868	1	Put	put	VB
34837	868	2	into	into	IN
34837	868	3	a	a	DT
34837	868	4	stew	stew	NN
34837	868	5	-	-	HYPH
34837	868	6	pan	pan	NN
34837	868	7	some	some	DT
34837	868	8	butter	butter	NN
34837	868	9	rolled	roll	VBN
34837	868	10	in	in	IN
34837	868	11	flour	flour	NN
34837	868	12	,	,	,
34837	868	13	and	and	CC
34837	868	14	a	a	DT
34837	868	15	little	little	JJ
34837	868	16	cream	cream	NN
34837	868	17	.	.	.
34837	869	1	Stew	stew	VB
34837	869	2	your	-PRON-	PRP$
34837	869	3	cucumbers	cucumber	NNS
34837	869	4	in	in	IN
34837	869	5	it	-PRON-	PRP
34837	869	6	for	for	IN
34837	869	7	ten	ten	CD
34837	869	8	minutes	minute	NNS
34837	869	9	.	.	.
34837	870	1	When	when	WRB
34837	870	2	you	-PRON-	PRP
34837	870	3	take	take	VBP
34837	870	4	them	-PRON-	PRP
34837	870	5	off	off	RP
34837	870	6	,	,	,
34837	870	7	stir	stir	VB
34837	870	8	in	in	IN
34837	870	9	the	the	DT
34837	870	10	yolks	yolk	NNS
34837	870	11	of	of	IN
34837	870	12	two	two	CD
34837	870	13	beaten	beat	VBN
34837	870	14	eggs	egg	NNS
34837	870	15	;	;	:
34837	870	16	and	and	CC
34837	870	17	if	if	IN
34837	870	18	you	-PRON-	PRP
34837	870	19	choose	choose	VBP
34837	870	20	,	,	,
34837	870	21	a	a	DT
34837	870	22	tea	tea	NN
34837	870	23	-	-	HYPH
34837	870	24	spoonful	spoonful	JJ
34837	870	25	of	of	IN
34837	870	26	vinegar	vinegar	NN
34837	870	27	.	.	.
34837	871	1	STEWED	STEWED	NNP
34837	871	2	BEETS	BEETS	NNPS
34837	871	3	.	.	.
34837	872	1	Boil	boil	VB
34837	872	2	some	some	DT
34837	872	3	beets	beet	NNS
34837	872	4	.	.	.
34837	873	1	Then	then	RB
34837	873	2	peel	peel	VB
34837	873	3	and	and	CC
34837	873	4	cut	cut	VB
34837	873	5	them	-PRON-	PRP
34837	873	6	into	into	IN
34837	873	7	slices	slice	NNS
34837	873	8	.	.	.
34837	874	1	Stew	stew	VB
34837	874	2	them	-PRON-	PRP
34837	874	3	for	for	IN
34837	874	4	a	a	DT
34837	874	5	quarter	quarter	NN
34837	874	6	of	of	IN
34837	874	7	an	an	DT
34837	874	8	hour	hour	NN
34837	874	9	with	with	IN
34837	874	10	a	a	DT
34837	874	11	piece	piece	NN
34837	874	12	of	of	IN
34837	874	13	butter	butter	NN
34837	874	14	rolled	roll	VBN
34837	874	15	in	in	IN
34837	874	16	flour	flour	NN
34837	874	17	,	,	,
34837	874	18	some	some	DT
34837	874	19	onion	onion	NN
34837	874	20	and	and	CC
34837	874	21	parsley	parsley	NN
34837	874	22	chopped	chop	VBD
34837	874	23	fine	fine	RB
34837	874	24	,	,	,
34837	874	25	a	a	DT
34837	874	26	little	little	JJ
34837	874	27	vinegar	vinegar	NN
34837	874	28	,	,	,
34837	874	29	salt	salt	NN
34837	874	30	and	and	CC
34837	874	31	pepper	pepper	NN
34837	874	32	,	,	,
34837	874	33	and	and	CC
34837	874	34	a	a	DT
34837	874	35	clove	clove	NN
34837	874	36	of	of	IN
34837	874	37	garlic	garlic	NN
34837	874	38	.	.	.
34837	875	1	STEWED	STEWED	NNP
34837	875	2	CARROTS	CARROTS	NNP
34837	875	3	.	.	.
34837	876	1	Scrape	scrape	VB
34837	876	2	and	and	CC
34837	876	3	wash	wash	VB
34837	876	4	your	-PRON-	PRP$
34837	876	5	carrots	carrot	NNS
34837	876	6	.	.	.
34837	877	1	Scald	scald	VB
34837	877	2	them	-PRON-	PRP
34837	877	3	in	in	IN
34837	877	4	boiling	boil	VBG
34837	877	5	water	water	NN
34837	877	6	;	;	:
34837	877	7	then	then	RB
34837	877	8	drain	drain	VB
34837	877	9	them	-PRON-	PRP
34837	877	10	,	,	,
34837	877	11	and	and	CC
34837	877	12	cut	cut	VB
34837	877	13	them	-PRON-	PRP
34837	877	14	into	into	IN
34837	877	15	long	long	JJ
34837	877	16	slips	slip	NNS
34837	877	17	.	.	.
34837	878	1	Stew	stew	VB
34837	878	2	them	-PRON-	PRP
34837	878	3	in	in	IN
34837	878	4	milk	milk	NN
34837	878	5	or	or	CC
34837	878	6	cream	cream	NN
34837	878	7	,	,	,
34837	878	8	with	with	IN
34837	878	9	a	a	DT
34837	878	10	little	little	JJ
34837	878	11	salt	salt	NN
34837	878	12	,	,	,
34837	878	13	pepper	pepper	NN
34837	878	14	,	,	,
34837	878	15	and	and	CC
34837	878	16	chopped	chop	VBD
34837	878	17	parsley	parsley	NN
34837	878	18	.	.	.
34837	879	1	When	when	WRB
34837	879	2	done	do	VBN
34837	879	3	,	,	,
34837	879	4	take	take	VB
34837	879	5	them	-PRON-	PRP
34837	879	6	out	out	RP
34837	879	7	,	,	,
34837	879	8	stir	stir	VB
34837	879	9	into	into	IN
34837	879	10	the	the	DT
34837	879	11	sauce	sauce	NN
34837	879	12	the	the	DT
34837	879	13	yolks	yolk	NNS
34837	879	14	of	of	IN
34837	879	15	one	one	CD
34837	879	16	or	or	CC
34837	879	17	two	two	CD
34837	879	18	eggs	egg	NNS
34837	879	19	,	,	,
34837	879	20	and	and	CC
34837	879	21	a	a	DT
34837	879	22	lump	lump	NN
34837	879	23	or	or	CC
34837	879	24	two	two	CD
34837	879	25	of	of	IN
34837	879	26	loaf	loaf	NN
34837	879	27	-	-	HYPH
34837	879	28	sugar	sugar	NN
34837	879	29	,	,	,
34837	879	30	and	and	CC
34837	879	31	pour	pour	VB
34837	879	32	it	-PRON-	PRP
34837	879	33	over	over	IN
34837	879	34	the	the	DT
34837	879	35	carrots	carrot	NNS
34837	879	36	.	.	.
34837	880	1	STEWED	STEWED	NNP
34837	880	2	CABBAGE	CABBAGE	VBN
34837	880	3	.	.	.
34837	881	1	Having	have	VBG
34837	881	2	washed	wash	VBN
34837	881	3	your	-PRON-	PRP$
34837	881	4	cabbage	cabbage	NN
34837	881	5	,	,	,
34837	881	6	cut	cut	VBD
34837	881	7	it	-PRON-	PRP
34837	881	8	in	in	IN
34837	881	9	four	four	CD
34837	881	10	,	,	,
34837	881	11	and	and	CC
34837	881	12	throw	throw	VB
34837	881	13	it	-PRON-	PRP
34837	881	14	into	into	IN
34837	881	15	boiling	boil	VBG
34837	881	16	water	water	NN
34837	881	17	with	with	IN
34837	881	18	some	some	DT
34837	881	19	salt	salt	NN
34837	881	20	.	.	.
34837	882	1	When	when	WRB
34837	882	2	it	-PRON-	PRP
34837	882	3	has	have	VBZ
34837	882	4	boiled	boil	VBN
34837	882	5	till	till	IN
34837	882	6	quite	quite	RB
34837	882	7	tender	tender	NN
34837	882	8	,	,	,
34837	882	9	take	take	VB
34837	882	10	it	-PRON-	PRP
34837	882	11	up	up	RP
34837	882	12	,	,	,
34837	882	13	squeeze	squeeze	VB
34837	882	14	out	out	RP
34837	882	15	the	the	DT
34837	882	16	water	water	NN
34837	882	17	,	,	,
34837	882	18	and	and	CC
34837	882	19	put	put	VBD
34837	882	20	the	the	DT
34837	882	21	cabbage	cabbage	NN
34837	882	22	to	to	TO
34837	882	23	drain	drain	VB
34837	882	24	.	.	.
34837	883	1	Then	then	RB
34837	883	2	lay	lay	VB
34837	883	3	it	-PRON-	PRP
34837	883	4	in	in	IN
34837	883	5	a	a	DT
34837	883	6	stew	stew	NN
34837	883	7	-	-	HYPH
34837	883	8	pan	pan	NN
34837	883	9	with	with	IN
34837	883	10	butter	butter	NN
34837	883	11	,	,	,
34837	883	12	salt	salt	NN
34837	883	13	,	,	,
34837	883	14	pepper	pepper	NN
34837	883	15	,	,	,
34837	883	16	nutmeg	nutmeg	NNP
34837	883	17	,	,	,
34837	883	18	a	a	DT
34837	883	19	spoonful	spoonful	NN
34837	883	20	of	of	IN
34837	883	21	flour	flour	NN
34837	883	22	,	,	,
34837	883	23	and	and	CC
34837	883	24	half	half	PDT
34837	883	25	a	a	DT
34837	883	26	pint	pint	NN
34837	883	27	of	of	IN
34837	883	28	cream	cream	NN
34837	883	29	.	.	.
34837	884	1	Stew	stew	VB
34837	884	2	it	-PRON-	PRP
34837	884	3	a	a	DT
34837	884	4	quarter	quarter	NN
34837	884	5	of	of	IN
34837	884	6	an	an	DT
34837	884	7	hour	hour	NN
34837	884	8	,	,	,
34837	884	9	and	and	CC
34837	884	10	pour	pour	VB
34837	884	11	the	the	DT
34837	884	12	sauce	sauce	NN
34837	884	13	over	over	IN
34837	884	14	it	-PRON-	PRP
34837	884	15	when	when	WRB
34837	884	16	you	-PRON-	PRP
34837	884	17	send	send	VBP
34837	884	18	it	-PRON-	PRP
34837	884	19	to	to	IN
34837	884	20	table	table	NN
34837	884	21	.	.	.
34837	885	1	Cauliflowers	cauliflower	NNS
34837	885	2	may	may	MD
34837	885	3	be	be	VB
34837	885	4	stewed	stew	VBN
34837	885	5	in	in	IN
34837	885	6	the	the	DT
34837	885	7	same	same	JJ
34837	885	8	manner	manner	NN
34837	885	9	.	.	.
34837	886	1	STEWED	STEWED	NNP
34837	886	2	PEAS	PEAS	NNP
34837	886	3	.	.	.
34837	887	1	Take	take	VB
34837	887	2	two	two	CD
34837	887	3	quarts	quart	NNS
34837	887	4	of	of	IN
34837	887	5	green	green	JJ
34837	887	6	peas	pea	NNS
34837	887	7	;	;	:
34837	887	8	put	put	VB
34837	887	9	them	-PRON-	PRP
34837	887	10	into	into	IN
34837	887	11	a	a	DT
34837	887	12	stew	stew	NN
34837	887	13	-	-	HYPH
34837	887	14	pan	pan	NN
34837	887	15	with	with	IN
34837	887	16	a	a	DT
34837	887	17	quarter	quarter	NN
34837	887	18	of	of	IN
34837	887	19	a	a	DT
34837	887	20	pound	pound	NN
34837	887	21	of	of	IN
34837	887	22	butter	butter	NN
34837	887	23	,	,	,
34837	887	24	a	a	DT
34837	887	25	bunch	bunch	NN
34837	887	26	of	of	IN
34837	887	27	parsley	parsley	NN
34837	887	28	,	,	,
34837	887	29	and	and	CC
34837	887	30	the	the	DT
34837	887	31	heart	heart	NN
34837	887	32	of	of	IN
34837	887	33	a	a	DT
34837	887	34	fine	fine	JJ
34837	887	35	lettuce	lettuce	NN
34837	887	36	cut	cut	VBN
34837	887	37	in	in	IN
34837	887	38	pieces	piece	NNS
34837	887	39	,	,	,
34837	887	40	a	a	DT
34837	887	41	bunch	bunch	NN
34837	887	42	of	of	IN
34837	887	43	mint	mint	NN
34837	887	44	,	,	,
34837	887	45	three	three	CD
34837	887	46	or	or	CC
34837	887	47	four	four	CD
34837	887	48	lumps	lump	NNS
34837	887	49	of	of	IN
34837	887	50	sugar	sugar	NN
34837	887	51	,	,	,
34837	887	52	some	some	DT
34837	887	53	salt	salt	NN
34837	887	54	and	and	CC
34837	887	55	pepper	pepper	NN
34837	887	56	,	,	,
34837	887	57	and	and	CC
34837	887	58	a	a	DT
34837	887	59	very	very	RB
34837	887	60	little	little	JJ
34837	887	61	water	water	NN
34837	887	62	.	.	.
34837	888	1	Stir	stir	VB
34837	888	2	all	all	DT
34837	888	3	together	together	RB
34837	888	4	,	,	,
34837	888	5	set	set	VBD
34837	888	6	it	-PRON-	PRP
34837	888	7	on	on	IN
34837	888	8	coals	coal	NNS
34837	888	9	and	and	CC
34837	888	10	let	let	VB
34837	888	11	it	-PRON-	PRP
34837	888	12	stew	stew	VB
34837	888	13	gently	gently	RB
34837	888	14	for	for	IN
34837	888	15	an	an	DT
34837	888	16	hour	hour	NN
34837	888	17	or	or	CC
34837	888	18	an	an	DT
34837	888	19	hour	hour	NN
34837	888	20	and	and	CC
34837	888	21	a	a	DT
34837	888	22	half	half	NN
34837	888	23	.	.	.
34837	889	1	Having	have	VBG
34837	889	2	taken	take	VBN
34837	889	3	out	out	RP
34837	889	4	the	the	DT
34837	889	5	parsley	parsley	NN
34837	889	6	,	,	,
34837	889	7	add	add	VB
34837	889	8	a	a	DT
34837	889	9	piece	piece	NN
34837	889	10	of	of	IN
34837	889	11	butter	butter	NN
34837	889	12	rolled	roll	VBN
34837	889	13	in	in	IN
34837	889	14	flour	flour	NN
34837	889	15	;	;	:
34837	889	16	and	and	CC
34837	889	17	stir	stir	VB
34837	889	18	in	in	IN
34837	889	19	the	the	DT
34837	889	20	yolks	yolk	NNS
34837	889	21	of	of	IN
34837	889	22	two	two	CD
34837	889	23	eggs	egg	NNS
34837	889	24	just	just	RB
34837	889	25	before	before	IN
34837	889	26	you	-PRON-	PRP
34837	889	27	send	send	VBP
34837	889	28	it	-PRON-	PRP
34837	889	29	to	to	IN
34837	889	30	table	table	NN
34837	889	31	.	.	.
34837	890	1	You	-PRON-	PRP
34837	890	2	may	may	MD
34837	890	3	,	,	,
34837	890	4	if	if	IN
34837	890	5	you	-PRON-	PRP
34837	890	6	choose	choose	VBP
34837	890	7	,	,	,
34837	890	8	put	put	VBN
34837	890	9	in	in	IN
34837	890	10	the	the	DT
34837	890	11	lettuce	lettuce	NN
34837	890	12	without	without	IN
34837	890	13	cutting	cut	VBG
34837	890	14	it	-PRON-	PRP
34837	890	15	in	in	IN
34837	890	16	pieces	piece	NNS
34837	890	17	;	;	:
34837	890	18	tie	tie	VB
34837	890	19	it	-PRON-	PRP
34837	890	20	up	up	RP
34837	890	21	with	with	IN
34837	890	22	the	the	DT
34837	890	23	bunch	bunch	NN
34837	890	24	of	of	IN
34837	890	25	parsley	parsley	NN
34837	890	26	and	and	CC
34837	890	27	two	two	CD
34837	890	28	onions	onion	NNS
34837	890	29	,	,	,
34837	890	30	and	and	CC
34837	890	31	withdraw	withdraw	VB
34837	890	32	the	the	DT
34837	890	33	whole	whole	NN
34837	890	34	before	before	IN
34837	890	35	you	-PRON-	PRP
34837	890	36	dish	dish	VBP
34837	890	37	the	the	DT
34837	890	38	peas	pea	NNS
34837	890	39	.	.	.
34837	891	1	Serve	serve	VB
34837	891	2	up	up	RP
34837	891	3	the	the	DT
34837	891	4	lettuce	lettuce	NN
34837	891	5	in	in	IN
34837	891	6	another	another	DT
34837	891	7	dish	dish	NN
34837	891	8	.	.	.
34837	892	1	STEWED	STEWED	NNS
34837	892	2	BEANS	bean	NNS
34837	892	3	.	.	.
34837	893	1	Put	put	VB
34837	893	2	into	into	IN
34837	893	3	a	a	DT
34837	893	4	stew	stew	NN
34837	893	5	-	-	HYPH
34837	893	6	pan	pan	NN
34837	893	7	some	some	DT
34837	893	8	parsley	parsley	NN
34837	893	9	and	and	CC
34837	893	10	some	some	DT
34837	893	11	chives	chive	NNS
34837	893	12	or	or	CC
34837	893	13	little	little	JJ
34837	893	14	onions	onion	NNS
34837	893	15	chopped	chop	VBN
34837	893	16	fine	fine	JJ
34837	893	17	,	,	,
34837	893	18	some	some	DT
34837	893	19	mushrooms	mushroom	NNS
34837	893	20	(	(	-LRB-
34837	893	21	if	if	IN
34837	893	22	you	-PRON-	PRP
34837	893	23	have	have	VBP
34837	893	24	them	-PRON-	PRP
34837	893	25	)	)	-RRB-
34837	893	26	chopped	chop	VBN
34837	893	27	also	also	RB
34837	893	28	,	,	,
34837	893	29	and	and	CC
34837	893	30	a	a	DT
34837	893	31	large	large	JJ
34837	893	32	piece	piece	NN
34837	893	33	of	of	IN
34837	893	34	butter	butter	NN
34837	893	35	rolled	roll	VBN
34837	893	36	in	in	IN
34837	893	37	flour	flour	NN
34837	893	38	.	.	.
34837	894	1	Add	add	VB
34837	894	2	a	a	DT
34837	894	3	glass	glass	NN
34837	894	4	of	of	IN
34837	894	5	white	white	JJ
34837	894	6	wine	wine	NN
34837	894	7	and	and	CC
34837	894	8	a	a	DT
34837	894	9	little	little	JJ
34837	894	10	water	water	NN
34837	894	11	.	.	.
34837	895	1	Stir	stir	VB
34837	895	2	all	all	DT
34837	895	3	together	together	RB
34837	895	4	,	,	,
34837	895	5	and	and	CC
34837	895	6	then	then	RB
34837	895	7	put	put	VB
34837	895	8	in	in	RP
34837	895	9	as	as	RB
34837	895	10	many	many	JJ
34837	895	11	beans	bean	NNS
34837	895	12	as	as	IN
34837	895	13	will	will	MD
34837	895	14	fill	fill	VB
34837	895	15	a	a	DT
34837	895	16	quart	quart	JJ
34837	895	17	measure	measure	NN
34837	895	18	when	when	WRB
34837	895	19	strung	string	VBN
34837	895	20	and	and	CC
34837	895	21	cut	cut	VBD
34837	895	22	small	small	JJ
34837	895	23	;	;	:
34837	895	24	having	have	VBG
34837	895	25	first	first	RB
34837	895	26	soaked	soak	VBN
34837	895	27	them	-PRON-	PRP
34837	895	28	a	a	DT
34837	895	29	quarter	quarter	NN
34837	895	30	of	of	IN
34837	895	31	an	an	DT
34837	895	32	hour	hour	NN
34837	895	33	in	in	IN
34837	895	34	cold	cold	JJ
34837	895	35	water	water	NN
34837	895	36	.	.	.
34837	896	1	Let	let	VB
34837	896	2	them	-PRON-	PRP
34837	896	3	stew	stew	VB
34837	896	4	gently	gently	RB
34837	896	5	on	on	IN
34837	896	6	hot	hot	JJ
34837	896	7	coals	coal	NNS
34837	896	8	till	till	IN
34837	896	9	quite	quite	RB
34837	896	10	tender	tender	NN
34837	896	11	.	.	.
34837	897	1	Just	just	RB
34837	897	2	before	before	IN
34837	897	3	you	-PRON-	PRP
34837	897	4	serve	serve	VBP
34837	897	5	them	-PRON-	PRP
34837	897	6	up	up	RP
34837	897	7	,	,	,
34837	897	8	stir	stir	VB
34837	897	9	in	in	IN
34837	897	10	the	the	DT
34837	897	11	yolks	yolk	NNS
34837	897	12	of	of	IN
34837	897	13	two	two	CD
34837	897	14	eggs	egg	NNS
34837	897	15	.	.	.
34837	898	1	You	-PRON-	PRP
34837	898	2	may	may	MD
34837	898	3	substitute	substitute	VB
34837	898	4	for	for	IN
34837	898	5	the	the	DT
34837	898	6	wine	wine	NN
34837	898	7	a	a	DT
34837	898	8	tumbler	tumbler	NN
34837	898	9	of	of	IN
34837	898	10	cream	cream	NN
34837	898	11	,	,	,
34837	898	12	but	but	CC
34837	898	13	it	-PRON-	PRP
34837	898	14	must	must	MD
34837	898	15	be	be	VB
34837	898	16	stirred	stir	VBN
34837	898	17	in	in	IN
34837	898	18	at	at	IN
34837	898	19	the	the	DT
34837	898	20	last	last	JJ
34837	898	21	.	.	.
34837	899	1	STEWED	STEWED	NNP
34837	899	2	ONIONS	onion	NNS
34837	899	3	.	.	.
34837	900	1	Boil	boil	VB
34837	900	2	some	some	DT
34837	900	3	small	small	JJ
34837	900	4	onions	onion	NNS
34837	900	5	with	with	IN
34837	900	6	salt	salt	NN
34837	900	7	,	,	,
34837	900	8	and	and	CC
34837	900	9	then	then	RB
34837	900	10	drain	drain	VB
34837	900	11	them	-PRON-	PRP
34837	900	12	.	.	.
34837	901	1	Lay	lay	VB
34837	901	2	them	-PRON-	PRP
34837	901	3	in	in	IN
34837	901	4	a	a	DT
34837	901	5	stew	stew	NN
34837	901	6	-	-	HYPH
34837	901	7	pan	pan	NN
34837	901	8	with	with	IN
34837	901	9	a	a	DT
34837	901	10	piece	piece	NN
34837	901	11	of	of	IN
34837	901	12	butter	butter	NN
34837	901	13	,	,	,
34837	901	14	and	and	CC
34837	901	15	sprinkle	sprinkle	VB
34837	901	16	them	-PRON-	PRP
34837	901	17	with	with	IN
34837	901	18	flour	flour	NN
34837	901	19	,	,	,
34837	901	20	pepper	pepper	NN
34837	901	21	and	and	CC
34837	901	22	salt	salt	NN
34837	901	23	.	.	.
34837	902	1	Pour	pour	VB
34837	902	2	on	on	IN
34837	902	3	them	-PRON-	PRP
34837	902	4	some	some	DT
34837	902	5	cream	cream	NN
34837	902	6	,	,	,
34837	902	7	and	and	CC
34837	902	8	then	then	RB
34837	902	9	turn	turn	VB
34837	902	10	every	every	DT
34837	902	11	onion	onion	NN
34837	902	12	with	with	IN
34837	902	13	a	a	DT
34837	902	14	spoon	spoon	NN
34837	902	15	.	.	.
34837	903	1	Stew	stew	VB
34837	903	2	them	-PRON-	PRP
34837	903	3	ten	ten	CD
34837	903	4	minutes	minute	NNS
34837	903	5	,	,	,
34837	903	6	and	and	CC
34837	903	7	serve	serve	VB
34837	903	8	them	-PRON-	PRP
34837	903	9	up	up	RP
34837	903	10	.	.	.
34837	904	1	ONIONS	onion	NNS
34837	904	2	STEWED	STEWED	NNS
34837	904	3	IN	in	IN
34837	904	4	WINE	wine	NN
34837	904	5	.	.	.
34837	905	1	Boil	Boil	NNP
34837	905	2	twenty	twenty	CD
34837	905	3	or	or	CC
34837	905	4	thirty	thirty	CD
34837	905	5	onions	onion	NNS
34837	905	6	a	a	DT
34837	905	7	quarter	quarter	NN
34837	905	8	of	of	IN
34837	905	9	an	an	DT
34837	905	10	hour	hour	NN
34837	905	11	with	with	IN
34837	905	12	a	a	DT
34837	905	13	bunch	bunch	NN
34837	905	14	of	of	IN
34837	905	15	sweet	sweet	JJ
34837	905	16	herbs	herb	NNS
34837	905	17	,	,	,
34837	905	18	some	some	DT
34837	905	19	salt	salt	NN
34837	905	20	,	,	,
34837	905	21	a	a	DT
34837	905	22	few	few	JJ
34837	905	23	cloves	clove	NNS
34837	905	24	,	,	,
34837	905	25	and	and	CC
34837	905	26	a	a	DT
34837	905	27	laurel	laurel	NN
34837	905	28	leaf	leaf	NN
34837	905	29	.	.	.
34837	906	1	Then	then	RB
34837	906	2	take	take	VB
34837	906	3	out	out	RP
34837	906	4	the	the	DT
34837	906	5	onions	onion	NNS
34837	906	6	,	,	,
34837	906	7	and	and	CC
34837	906	8	put	put	VBD
34837	906	9	them	-PRON-	PRP
34837	906	10	into	into	IN
34837	906	11	a	a	DT
34837	906	12	stew	stew	NN
34837	906	13	-	-	HYPH
34837	906	14	pan	pan	NN
34837	906	15	with	with	IN
34837	906	16	some	some	DT
34837	906	17	salt	salt	NN
34837	906	18	,	,	,
34837	906	19	a	a	DT
34837	906	20	piece	piece	NN
34837	906	21	of	of	IN
34837	906	22	butter	butter	NN
34837	906	23	rolled	roll	VBN
34837	906	24	in	in	IN
34837	906	25	flour	flour	NN
34837	906	26	,	,	,
34837	906	27	and	and	CC
34837	906	28	a	a	DT
34837	906	29	pint	pint	NN
34837	906	30	of	of	IN
34837	906	31	red	red	JJ
34837	906	32	wine	wine	NN
34837	906	33	.	.	.
34837	907	1	Stew	stew	VB
34837	907	2	them	-PRON-	PRP
34837	907	3	another	another	DT
34837	907	4	quarter	quarter	NN
34837	907	5	of	of	IN
34837	907	6	an	an	DT
34837	907	7	hour	hour	NN
34837	907	8	,	,	,
34837	907	9	and	and	CC
34837	907	10	serve	serve	VB
34837	907	11	them	-PRON-	PRP
34837	907	12	up	up	RP
34837	907	13	garnished	garnished	JJ
34837	907	14	with	with	IN
34837	907	15	pieces	piece	NNS
34837	907	16	of	of	IN
34837	907	17	toast	toast	NN
34837	907	18	dipped	dip	VBN
34837	907	19	in	in	IN
34837	907	20	the	the	DT
34837	907	21	sauce	sauce	NN
34837	907	22	.	.	.
34837	908	1	STEWED	STEWED	NNP
34837	908	2	MUSHROOMS	MUSHROOMS	NNP
34837	908	3	.	.	.
34837	909	1	Having	have	VBG
34837	909	2	peeled	peel	VBN
34837	909	3	and	and	CC
34837	909	4	washed	wash	VBN
34837	909	5	your	-PRON-	PRP$
34837	909	6	mushrooms	mushroom	NNS
34837	909	7	,	,	,
34837	909	8	drain	drain	VB
34837	909	9	them	-PRON-	PRP
34837	909	10	,	,	,
34837	909	11	and	and	CC
34837	909	12	stew	stew	VB
34837	909	13	them	-PRON-	PRP
34837	909	14	with	with	IN
34837	909	15	butter	butter	NN
34837	909	16	,	,	,
34837	909	17	pepper	pepper	NN
34837	909	18	,	,	,
34837	909	19	salt	salt	NN
34837	909	20	,	,	,
34837	909	21	and	and	CC
34837	909	22	a	a	DT
34837	909	23	little	little	JJ
34837	909	24	chopped	chop	VBN
34837	909	25	parsley	parsley	NN
34837	909	26	,	,	,
34837	909	27	adding	add	VBG
34837	909	28	a	a	DT
34837	909	29	little	little	JJ
34837	909	30	flour	flour	NN
34837	909	31	and	and	CC
34837	909	32	warm	warm	JJ
34837	909	33	water	water	NN
34837	909	34	.	.	.
34837	910	1	When	when	WRB
34837	910	2	they	-PRON-	PRP
34837	910	3	are	be	VBP
34837	910	4	done	do	VBN
34837	910	5	,	,	,
34837	910	6	stir	stir	VB
34837	910	7	into	into	IN
34837	910	8	the	the	DT
34837	910	9	sauce	sauce	NN
34837	910	10	the	the	DT
34837	910	11	yolks	yolk	NNS
34837	910	12	of	of	IN
34837	910	13	two	two	CD
34837	910	14	or	or	CC
34837	910	15	three	three	CD
34837	910	16	eggs	egg	NNS
34837	910	17	,	,	,
34837	910	18	and	and	CC
34837	910	19	some	some	DT
34837	910	20	cream	cream	NN
34837	910	21	.	.	.
34837	911	1	Toast	toast	NN
34837	911	2	and	and	CC
34837	911	3	butter	butter	VB
34837	911	4	a	a	DT
34837	911	5	slice	slice	NN
34837	911	6	of	of	IN
34837	911	7	bread	bread	NN
34837	911	8	.	.	.
34837	912	1	Lay	lay	VB
34837	912	2	it	-PRON-	PRP
34837	912	3	on	on	IN
34837	912	4	the	the	DT
34837	912	5	dish	dish	NN
34837	912	6	under	under	IN
34837	912	7	the	the	DT
34837	912	8	mushrooms	mushroom	NNS
34837	912	9	,	,	,
34837	912	10	and	and	CC
34837	912	11	pour	pour	VB
34837	912	12	the	the	DT
34837	912	13	sauce	sauce	NN
34837	912	14	over	over	IN
34837	912	15	them	-PRON-	PRP
34837	912	16	.	.	.
34837	913	1	Put	put	VB
34837	913	2	in	in	RP
34837	913	3	a	a	DT
34837	913	4	small	small	JJ
34837	913	5	onion	onion	NN
34837	913	6	with	with	IN
34837	913	7	the	the	DT
34837	913	8	mushrooms	mushroom	NNS
34837	913	9	,	,	,
34837	913	10	that	that	IN
34837	913	11	you	-PRON-	PRP
34837	913	12	may	may	MD
34837	913	13	know	know	VB
34837	913	14	by	by	IN
34837	913	15	its	-PRON-	PRP$
34837	913	16	turning	turn	VBG
34837	913	17	almost	almost	RB
34837	913	18	black	black	JJ
34837	913	19	,	,	,
34837	913	20	whether	whether	IN
34837	913	21	there	there	EX
34837	913	22	is	be	VBZ
34837	913	23	a	a	DT
34837	913	24	poisonous	poisonous	JJ
34837	913	25	one	one	NN
34837	913	26	among	among	IN
34837	913	27	them	-PRON-	PRP
34837	913	28	.	.	.
34837	914	1	If	if	IN
34837	914	2	the	the	DT
34837	914	3	onion	onion	NN
34837	914	4	turns	turn	VBZ
34837	914	5	black	black	JJ
34837	914	6	,	,	,
34837	914	7	throw	throw	VB
34837	914	8	away	away	RP
34837	914	9	all	all	PDT
34837	914	10	the	the	DT
34837	914	11	mushrooms	mushroom	NNS
34837	914	12	.	.	.
34837	915	1	STEWED	STEWED	NNP
34837	915	2	POTATOES	potato	NNS
34837	915	3	.	.	.
34837	916	1	Boil	Boil	NNP
34837	916	2	eight	eight	CD
34837	916	3	or	or	CC
34837	916	4	nine	nine	CD
34837	916	5	large	large	JJ
34837	916	6	potatoes	potato	NNS
34837	916	7	with	with	IN
34837	916	8	a	a	DT
34837	916	9	little	little	JJ
34837	916	10	salt	salt	NN
34837	916	11	,	,	,
34837	916	12	and	and	CC
34837	916	13	then	then	RB
34837	916	14	peel	peel	VBP
34837	916	15	and	and	CC
34837	916	16	cut	cut	VB
34837	916	17	them	-PRON-	PRP
34837	916	18	in	in	IN
34837	916	19	slices	slice	NNS
34837	916	20	.	.	.
34837	917	1	Put	put	VB
34837	917	2	into	into	IN
34837	917	3	a	a	DT
34837	917	4	stew	stew	NN
34837	917	5	-	-	HYPH
34837	917	6	pan	pan	VB
34837	917	7	a	a	DT
34837	917	8	large	large	JJ
34837	917	9	piece	piece	NN
34837	917	10	of	of	IN
34837	917	11	butter	butter	NN
34837	917	12	,	,	,
34837	917	13	a	a	DT
34837	917	14	spoonful	spoonful	NN
34837	917	15	of	of	IN
34837	917	16	flour	flour	NN
34837	917	17	,	,	,
34837	917	18	some	some	DT
34837	917	19	salt	salt	NN
34837	917	20	,	,	,
34837	917	21	and	and	CC
34837	917	22	half	half	PDT
34837	917	23	a	a	DT
34837	917	24	grated	grate	VBN
34837	917	25	nutmeg	nutmeg	NN
34837	917	26	.	.	.
34837	918	1	Add	add	VB
34837	918	2	a	a	DT
34837	918	3	half	half	JJ
34837	918	4	-	-	HYPH
34837	918	5	pint	pint	NN
34837	918	6	of	of	IN
34837	918	7	cream	cream	NN
34837	918	8	,	,	,
34837	918	9	and	and	CC
34837	918	10	mix	mix	VB
34837	918	11	all	all	RB
34837	918	12	together	together	RB
34837	918	13	.	.	.
34837	919	1	When	when	WRB
34837	919	2	this	this	DT
34837	919	3	sauce	sauce	NN
34837	919	4	boils	boil	VBZ
34837	919	5	,	,	,
34837	919	6	put	put	VBN
34837	919	7	in	in	RB
34837	919	8	your	-PRON-	PRP$
34837	919	9	sliced	sliced	JJ
34837	919	10	potatoes	potato	NNS
34837	919	11	,	,	,
34837	919	12	and	and	CC
34837	919	13	let	let	VB
34837	919	14	them	-PRON-	PRP
34837	919	15	stew	stew	VB
34837	919	16	a	a	DT
34837	919	17	quarter	quarter	NN
34837	919	18	of	of	IN
34837	919	19	an	an	DT
34837	919	20	hour	hour	NN
34837	919	21	.	.	.
34837	920	1	STEWED	STEWED	NNS
34837	920	2	POTATOES	potato	NNS
34837	920	3	WITH	with	IN
34837	920	4	TURNIPS	turnip	NNS
34837	920	5	.	.	.
34837	921	1	Pare	pare	VB
34837	921	2	and	and	CC
34837	921	3	boil	boil	VB
34837	921	4	an	an	DT
34837	921	5	equal	equal	JJ
34837	921	6	quantity	quantity	NN
34837	921	7	of	of	IN
34837	921	8	turnips	turnip	NNS
34837	921	9	and	and	CC
34837	921	10	potatoes	potato	NNS
34837	921	11	.	.	.
34837	922	1	When	when	WRB
34837	922	2	done	do	VBN
34837	922	3	,	,	,
34837	922	4	drain	drain	VB
34837	922	5	and	and	CC
34837	922	6	mash	mash	VB
34837	922	7	them	-PRON-	PRP
34837	922	8	.	.	.
34837	923	1	Melt	melt	VB
34837	923	2	some	some	DT
34837	923	3	butter	butter	NN
34837	923	4	in	in	IN
34837	923	5	a	a	DT
34837	923	6	stew	stew	NN
34837	923	7	-	-	HYPH
34837	923	8	pan	pan	NN
34837	923	9	,	,	,
34837	923	10	and	and	CC
34837	923	11	add	add	VB
34837	923	12	to	to	IN
34837	923	13	it	-PRON-	PRP
34837	923	14	a	a	DT
34837	923	15	little	little	JJ
34837	923	16	mustard	mustard	NN
34837	923	17	.	.	.
34837	924	1	Stew	stew	VB
34837	924	2	the	the	DT
34837	924	3	mixed	mix	VBN
34837	924	4	potatoes	potato	NNS
34837	924	5	and	and	CC
34837	924	6	turnips	turnip	NNS
34837	924	7	in	in	IN
34837	924	8	it	-PRON-	PRP
34837	924	9	,	,	,
34837	924	10	with	with	IN
34837	924	11	a	a	DT
34837	924	12	small	small	JJ
34837	924	13	quantity	quantity	NN
34837	924	14	of	of	IN
34837	924	15	hot	hot	JJ
34837	924	16	milk	milk	NN
34837	924	17	,	,	,
34837	924	18	for	for	IN
34837	924	19	about	about	RB
34837	924	20	ten	ten	CD
34837	924	21	minutes	minute	NNS
34837	924	22	.	.	.
34837	925	1	ASPARAGUS	asparagus	NN
34837	925	2	WITH	with	IN
34837	925	3	CREAM	cream	NN
34837	925	4	.	.	.
34837	926	1	Wash	wash	VB
34837	926	2	and	and	CC
34837	926	3	boil	boil	VB
34837	926	4	four	four	CD
34837	926	5	or	or	CC
34837	926	6	five	five	CD
34837	926	7	bundles	bundle	NNS
34837	926	8	of	of	IN
34837	926	9	asparagus	asparagus	NN
34837	926	10	.	.	.
34837	927	1	Have	have	VBP
34837	927	2	ready	ready	JJ
34837	927	3	a	a	DT
34837	927	4	pint	pint	NN
34837	927	5	of	of	IN
34837	927	6	cream	cream	NN
34837	927	7	,	,	,
34837	927	8	or	or	CC
34837	927	9	a	a	DT
34837	927	10	pint	pint	NN
34837	927	11	of	of	IN
34837	927	12	milk	milk	NN
34837	927	13	,	,	,
34837	927	14	with	with	IN
34837	927	15	the	the	DT
34837	927	16	yolks	yolk	NNS
34837	927	17	of	of	IN
34837	927	18	six	six	CD
34837	927	19	eggs	egg	NNS
34837	927	20	stirred	stir	VBN
34837	927	21	into	into	IN
34837	927	22	it	-PRON-	PRP
34837	927	23	.	.	.
34837	928	1	Take	take	VB
34837	928	2	four	four	CD
34837	928	3	large	large	JJ
34837	928	4	rolls	roll	NNS
34837	928	5	of	of	IN
34837	928	6	bread	bread	NN
34837	928	7	,	,	,
34837	928	8	and	and	CC
34837	928	9	cut	cut	VB
34837	928	10	a	a	DT
34837	928	11	round	round	JJ
34837	928	12	piece	piece	NN
34837	928	13	out	out	IN
34837	928	14	of	of	IN
34837	928	15	the	the	DT
34837	928	16	top	top	NN
34837	928	17	of	of	IN
34837	928	18	each	each	DT
34837	928	19	.	.	.
34837	929	1	Scoop	scoop	VB
34837	929	2	out	out	RP
34837	929	3	the	the	DT
34837	929	4	crumb	crumb	NN
34837	929	5	from	from	IN
34837	929	6	the	the	DT
34837	929	7	inside	inside	NN
34837	929	8	of	of	IN
34837	929	9	the	the	DT
34837	929	10	rolls	roll	NNS
34837	929	11	,	,	,
34837	929	12	and	and	CC
34837	929	13	put	put	VBD
34837	929	14	it	-PRON-	PRP
34837	929	15	into	into	IN
34837	929	16	the	the	DT
34837	929	17	cream	cream	NN
34837	929	18	with	with	IN
34837	929	19	the	the	DT
34837	929	20	heads	head	NNS
34837	929	21	of	of	IN
34837	929	22	the	the	DT
34837	929	23	asparagus	asparagus	NN
34837	929	24	,	,	,
34837	929	25	of	of	IN
34837	929	26	which	which	WDT
34837	929	27	you	-PRON-	PRP
34837	929	28	must	must	MD
34837	929	29	save	save	VB
34837	929	30	out	out	RP
34837	929	31	a	a	DT
34837	929	32	sufficient	sufficient	JJ
34837	929	33	number	number	NN
34837	929	34	(	(	-LRB-
34837	929	35	with	with	IN
34837	929	36	a	a	DT
34837	929	37	small	small	JJ
34837	929	38	piece	piece	NN
34837	929	39	of	of	IN
34837	929	40	the	the	DT
34837	929	41	stalk	stalk	NN
34837	929	42	left	leave	VBN
34837	929	43	on	on	IN
34837	929	44	each	each	DT
34837	929	45	)	)	-RRB-
34837	929	46	to	to	TO
34837	929	47	stick	stick	VB
34837	929	48	the	the	DT
34837	929	49	rolls	roll	NNS
34837	929	50	with	with	IN
34837	929	51	.	.	.
34837	930	1	Make	make	VB
34837	930	2	holes	hole	NNS
34837	930	3	in	in	IN
34837	930	4	the	the	DT
34837	930	5	top	top	NN
34837	930	6	-	-	HYPH
34837	930	7	pieces	piece	NNS
34837	930	8	of	of	IN
34837	930	9	the	the	DT
34837	930	10	rolls	roll	NNS
34837	930	11	.	.	.
34837	931	1	Fry	Fry	NNP
34837	931	2	the	the	DT
34837	931	3	rolls	roll	NNS
34837	931	4	in	in	IN
34837	931	5	butter	butter	NN
34837	931	6	.	.	.
34837	932	1	Put	put	VB
34837	932	2	the	the	DT
34837	932	3	most	most	JJS
34837	932	4	of	of	IN
34837	932	5	the	the	DT
34837	932	6	asparagus	asparagus	NN
34837	932	7	heads	head	NNS
34837	932	8	into	into	IN
34837	932	9	the	the	DT
34837	932	10	cream	cream	NN
34837	932	11	mixed	mix	VBN
34837	932	12	with	with	IN
34837	932	13	the	the	DT
34837	932	14	crumb	crumb	NN
34837	932	15	of	of	IN
34837	932	16	the	the	DT
34837	932	17	rolls	roll	NNS
34837	932	18	,	,	,
34837	932	19	and	and	CC
34837	932	20	simmer	simmer	VB
34837	932	21	it	-PRON-	PRP
34837	932	22	awhile	awhile	RB
34837	932	23	over	over	IN
34837	932	24	a	a	DT
34837	932	25	slow	slow	JJ
34837	932	26	fire	fire	NN
34837	932	27	.	.	.
34837	933	1	When	when	WRB
34837	933	2	the	the	DT
34837	933	3	rolls	roll	NNS
34837	933	4	are	be	VBP
34837	933	5	fried	fry	VBN
34837	933	6	,	,	,
34837	933	7	fill	fill	VB
34837	933	8	their	-PRON-	PRP$
34837	933	9	cavities	cavity	NNS
34837	933	10	with	with	IN
34837	933	11	the	the	DT
34837	933	12	mixture	mixture	NN
34837	933	13	.	.	.
34837	934	1	Stick	stick	VB
34837	934	2	the	the	DT
34837	934	3	tops	top	NNS
34837	934	4	with	with	IN
34837	934	5	the	the	DT
34837	934	6	remainder	remainder	NN
34837	934	7	of	of	IN
34837	934	8	the	the	DT
34837	934	9	asparagus	asparagus	NN
34837	934	10	,	,	,
34837	934	11	and	and	CC
34837	934	12	lay	lie	VBD
34837	934	13	them	-PRON-	PRP
34837	934	14	on	on	IN
34837	934	15	the	the	DT
34837	934	16	rolls	roll	NNS
34837	934	17	.	.	.
34837	935	1	Asparagus	Asparagus	NNP
34837	935	2	may	may	MD
34837	935	3	be	be	VB
34837	935	4	simply	simply	RB
34837	935	5	boiled	boil	VBN
34837	935	6	with	with	IN
34837	935	7	salt	salt	NN
34837	935	8	,	,	,
34837	935	9	and	and	CC
34837	935	10	served	serve	VBD
34837	935	11	up	up	RP
34837	935	12	on	on	IN
34837	935	13	toasted	toasted	JJ
34837	935	14	bread	bread	NN
34837	935	15	dipped	dip	VBN
34837	935	16	in	in	IN
34837	935	17	oil	oil	NN
34837	935	18	,	,	,
34837	935	19	and	and	CC
34837	935	20	eaten	eat	VBN
34837	935	21	with	with	IN
34837	935	22	oil	oil	NN
34837	935	23	sauce	sauce	NN
34837	935	24	.	.	.
34837	936	1	POTATOES	POTATOES	NNP
34837	936	2	STEWED	STEWED	NNP
34837	936	3	WHOLE	whole	JJ
34837	936	4	.	.	.
34837	937	1	Boil	Boil	NNP
34837	937	2	two	two	CD
34837	937	3	dozen	dozen	NN
34837	937	4	small	small	JJ
34837	937	5	new	new	JJ
34837	937	6	potatoes	potato	NNS
34837	937	7	,	,	,
34837	937	8	with	with	IN
34837	937	9	some	some	DT
34837	937	10	salt	salt	NN
34837	937	11	.	.	.
34837	938	1	Put	put	VB
34837	938	2	into	into	IN
34837	938	3	a	a	DT
34837	938	4	stew	stew	NN
34837	938	5	-	-	HYPH
34837	938	6	pan	pan	NN
34837	938	7	a	a	DT
34837	938	8	piece	piece	NN
34837	938	9	of	of	IN
34837	938	10	butter	butter	NN
34837	938	11	rolled	roll	VBN
34837	938	12	in	in	IN
34837	938	13	flour	flour	NN
34837	938	14	,	,	,
34837	938	15	half	half	PDT
34837	938	16	the	the	DT
34837	938	17	peel	peel	NN
34837	938	18	of	of	IN
34837	938	19	a	a	DT
34837	938	20	lemon	lemon	NN
34837	938	21	grated	grate	VBN
34837	938	22	,	,	,
34837	938	23	half	half	PDT
34837	938	24	a	a	DT
34837	938	25	nutmeg	nutmeg	NN
34837	938	26	grated	grate	VBN
34837	938	27	,	,	,
34837	938	28	some	some	DT
34837	938	29	salt	salt	NN
34837	938	30	,	,	,
34837	938	31	two	two	CD
34837	938	32	or	or	CC
34837	938	33	three	three	CD
34837	938	34	lumps	lump	NNS
34837	938	35	of	of	IN
34837	938	36	sugar	sugar	NN
34837	938	37	,	,	,
34837	938	38	and	and	CC
34837	938	39	three	three	CD
34837	938	40	tea	tea	NN
34837	938	41	-	-	HYPH
34837	938	42	spoonfuls	spoonful	NNS
34837	938	43	of	of	IN
34837	938	44	sweet	sweet	JJ
34837	938	45	oil	oil	NN
34837	938	46	.	.	.
34837	939	1	Lay	lay	VB
34837	939	2	the	the	DT
34837	939	3	potatoes	potato	NNS
34837	939	4	in	in	IN
34837	939	5	this	this	DT
34837	939	6	mixture	mixture	NN
34837	939	7	,	,	,
34837	939	8	squeeze	squeeze	VB
34837	939	9	over	over	IN
34837	939	10	them	-PRON-	PRP
34837	939	11	the	the	DT
34837	939	12	juice	juice	NN
34837	939	13	of	of	IN
34837	939	14	a	a	DT
34837	939	15	lemon	lemon	NN
34837	939	16	,	,	,
34837	939	17	and	and	CC
34837	939	18	let	let	VB
34837	939	19	them	-PRON-	PRP
34837	939	20	stew	stew	VB
34837	939	21	gently	gently	RB
34837	939	22	about	about	IN
34837	939	23	ten	ten	CD
34837	939	24	minutes	minute	NNS
34837	939	25	.	.	.
34837	940	1	FRIED	FRIED	NNP
34837	940	2	POTATOES	POTATOES	NNP
34837	940	3	.	.	.
34837	941	1	Make	make	VB
34837	941	2	a	a	DT
34837	941	3	batter	batter	NN
34837	941	4	with	with	IN
34837	941	5	the	the	DT
34837	941	6	yolks	yolk	NNS
34837	941	7	of	of	IN
34837	941	8	three	three	CD
34837	941	9	eggs	egg	NNS
34837	941	10	,	,	,
34837	941	11	a	a	DT
34837	941	12	little	little	JJ
34837	941	13	salt	salt	NN
34837	941	14	,	,	,
34837	941	15	a	a	DT
34837	941	16	table	table	NN
34837	941	17	-	-	HYPH
34837	941	18	spoonful	spoonful	JJ
34837	941	19	of	of	IN
34837	941	20	oil	oil	NN
34837	941	21	,	,	,
34837	941	22	a	a	DT
34837	941	23	table	table	NN
34837	941	24	-	-	HYPH
34837	941	25	spoonful	spoonful	JJ
34837	941	26	of	of	IN
34837	941	27	brandy	brandy	NN
34837	941	28	,	,	,
34837	941	29	and	and	CC
34837	941	30	sufficient	sufficient	JJ
34837	941	31	flour	flour	NN
34837	941	32	or	or	CC
34837	941	33	grated	grate	VBN
34837	941	34	bread	bread	NN
34837	941	35	to	to	TO
34837	941	36	thicken	thicken	VB
34837	941	37	it	-PRON-	PRP
34837	941	38	.	.	.
34837	942	1	Have	have	VBP
34837	942	2	ready	ready	JJ
34837	942	3	some	some	DT
34837	942	4	large	large	JJ
34837	942	5	cold	cold	JJ
34837	942	6	potatoes	potato	NNS
34837	942	7	cut	cut	VBN
34837	942	8	in	in	IN
34837	942	9	slices	slice	NNS
34837	942	10	.	.	.
34837	943	1	Dip	dip	VB
34837	943	2	each	each	DT
34837	943	3	slice	slice	NN
34837	943	4	in	in	IN
34837	943	5	the	the	DT
34837	943	6	batter	batter	NN
34837	943	7	,	,	,
34837	943	8	and	and	CC
34837	943	9	fry	fry	VB
34837	943	10	them	-PRON-	PRP
34837	943	11	in	in	IN
34837	943	12	butter	butter	NN
34837	943	13	.	.	.
34837	944	1	FRIED	FRIED	NNP
34837	944	2	CAULIFLOWER	CAULIFLOWER	NNP
34837	944	3	.	.	.
34837	945	1	Wash	wash	VB
34837	945	2	a	a	DT
34837	945	3	fine	fine	JJ
34837	945	4	large	large	JJ
34837	945	5	cauliflower	cauliflower	NN
34837	945	6	,	,	,
34837	945	7	and	and	CC
34837	945	8	cut	cut	VBD
34837	945	9	it	-PRON-	PRP
34837	945	10	into	into	IN
34837	945	11	quarters	quarter	NNS
34837	945	12	.	.	.
34837	946	1	Having	have	VBG
34837	946	2	boiled	boil	VBN
34837	946	3	some	some	DT
34837	946	4	water	water	NN
34837	946	5	with	with	IN
34837	946	6	salt	salt	NN
34837	946	7	,	,	,
34837	946	8	throw	throw	VB
34837	946	9	the	the	DT
34837	946	10	cauliflower	cauliflower	NN
34837	946	11	into	into	IN
34837	946	12	it	-PRON-	PRP
34837	946	13	,	,	,
34837	946	14	and	and	CC
34837	946	15	boil	boil	VB
34837	946	16	it	-PRON-	PRP
34837	946	17	till	till	IN
34837	946	18	you	-PRON-	PRP
34837	946	19	can	can	MD
34837	946	20	nip	nip	VB
34837	946	21	it	-PRON-	PRP
34837	946	22	easily	easily	RB
34837	946	23	with	with	IN
34837	946	24	your	-PRON-	PRP$
34837	946	25	fingers	finger	NNS
34837	946	26	.	.	.
34837	947	1	Take	take	VB
34837	947	2	it	-PRON-	PRP
34837	947	3	out	out	RP
34837	947	4	and	and	CC
34837	947	5	drain	drain	VB
34837	947	6	it	-PRON-	PRP
34837	947	7	.	.	.
34837	948	1	Then	then	RB
34837	948	2	put	put	VB
34837	948	3	it	-PRON-	PRP
34837	948	4	into	into	IN
34837	948	5	a	a	DT
34837	948	6	pan	pan	NN
34837	948	7	with	with	IN
34837	948	8	salt	salt	NN
34837	948	9	,	,	,
34837	948	10	pepper	pepper	NN
34837	948	11	and	and	CC
34837	948	12	vinegar	vinegar	NN
34837	948	13	,	,	,
34837	948	14	and	and	CC
34837	948	15	let	let	VB
34837	948	16	it	-PRON-	PRP
34837	948	17	lie	lie	VB
34837	948	18	half	half	PDT
34837	948	19	an	an	DT
34837	948	20	hour	hour	NN
34837	948	21	,	,	,
34837	948	22	turning	turn	VBG
34837	948	23	it	-PRON-	PRP
34837	948	24	frequently	frequently	RB
34837	948	25	.	.	.
34837	949	1	Make	make	VB
34837	949	2	the	the	DT
34837	949	3	following	follow	VBG
34837	949	4	batter	batter	NN
34837	949	5	,	,	,
34837	949	6	which	which	WDT
34837	949	7	must	must	MD
34837	949	8	be	be	VB
34837	949	9	prepared	prepare	VBN
34837	949	10	half	half	PDT
34837	949	11	an	an	DT
34837	949	12	hour	hour	NN
34837	949	13	or	or	CC
34837	949	14	more	more	JJR
34837	949	15	before	before	IN
34837	949	16	it	-PRON-	PRP
34837	949	17	is	be	VBZ
34837	949	18	wanted	want	VBN
34837	949	19	,	,	,
34837	949	20	that	that	IN
34837	949	21	it	-PRON-	PRP
34837	949	22	may	may	MD
34837	949	23	have	have	VB
34837	949	24	time	time	NN
34837	949	25	to	to	TO
34837	949	26	rise	rise	VB
34837	949	27	.	.	.
34837	950	1	Take	take	VB
34837	950	2	three	three	CD
34837	950	3	table	table	NN
34837	950	4	-	-	HYPH
34837	950	5	spoonfuls	spoonful	NNS
34837	950	6	of	of	IN
34837	950	7	flour	flour	NN
34837	950	8	,	,	,
34837	950	9	three	three	CD
34837	950	10	beaten	beat	VBN
34837	950	11	eggs	egg	NNS
34837	950	12	,	,	,
34837	950	13	a	a	DT
34837	950	14	table	table	NN
34837	950	15	-	-	HYPH
34837	950	16	spoonful	spoonful	JJ
34837	950	17	of	of	IN
34837	950	18	butter	butter	NN
34837	950	19	melted	melt	VBN
34837	950	20	in	in	IN
34837	950	21	a	a	DT
34837	950	22	little	little	JJ
34837	950	23	warm	warm	JJ
34837	950	24	water	water	NN
34837	950	25	,	,	,
34837	950	26	a	a	DT
34837	950	27	spoonful	spoonful	NN
34837	950	28	of	of	IN
34837	950	29	sweet	sweet	JJ
34837	950	30	oil	oil	NN
34837	950	31	,	,	,
34837	950	32	and	and	CC
34837	950	33	a	a	DT
34837	950	34	spoonful	spoonful	NN
34837	950	35	of	of	IN
34837	950	36	brandy	brandy	NN
34837	950	37	.	.	.
34837	951	1	Stir	stir	VB
34837	951	2	all	all	DT
34837	951	3	together	together	RB
34837	951	4	;	;	:
34837	951	5	and	and	CC
34837	951	6	if	if	IN
34837	951	7	you	-PRON-	PRP
34837	951	8	find	find	VBP
34837	951	9	it	-PRON-	PRP
34837	951	10	too	too	RB
34837	951	11	thin	thin	JJ
34837	951	12	,	,	,
34837	951	13	add	add	VBP
34837	951	14	a	a	DT
34837	951	15	little	little	RB
34837	951	16	more	more	JJR
34837	951	17	flour	flour	NN
34837	951	18	;	;	:
34837	951	19	cover	cover	VB
34837	951	20	it	-PRON-	PRP
34837	951	21	,	,	,
34837	951	22	and	and	CC
34837	951	23	let	let	VB
34837	951	24	it	-PRON-	PRP
34837	951	25	set	set	VB
34837	951	26	half	half	PDT
34837	951	27	an	an	DT
34837	951	28	hour	hour	NN
34837	951	29	.	.	.
34837	952	1	Then	then	RB
34837	952	2	beat	beat	VB
34837	952	3	to	to	IN
34837	952	4	a	a	DT
34837	952	5	stiff	stiff	JJ
34837	952	6	froth	froth	NN
34837	952	7	the	the	DT
34837	952	8	whites	white	NNS
34837	952	9	of	of	IN
34837	952	10	the	the	DT
34837	952	11	eggs	egg	NNS
34837	952	12	,	,	,
34837	952	13	and	and	CC
34837	952	14	stir	stir	VB
34837	952	15	them	-PRON-	PRP
34837	952	16	hard	hard	RB
34837	952	17	into	into	IN
34837	952	18	the	the	DT
34837	952	19	batter	batter	NN
34837	952	20	.	.	.
34837	953	1	Dip	dip	VB
34837	953	2	your	-PRON-	PRP$
34837	953	3	quarters	quarter	NNS
34837	953	4	of	of	IN
34837	953	5	cauliflower	cauliflower	NN
34837	953	6	into	into	IN
34837	953	7	this	this	DT
34837	953	8	mixture	mixture	NN
34837	953	9	,	,	,
34837	953	10	and	and	CC
34837	953	11	fry	fry	VB
34837	953	12	them	-PRON-	PRP
34837	953	13	of	of	IN
34837	953	14	a	a	DT
34837	953	15	fine	fine	JJ
34837	953	16	light	light	NN
34837	953	17	brown	brown	NN
34837	953	18	.	.	.
34837	954	1	When	when	WRB
34837	954	2	the	the	DT
34837	954	3	cauliflower	cauliflower	NN
34837	954	4	is	be	VBZ
34837	954	5	done	do	VBN
34837	954	6	,	,	,
34837	954	7	let	let	VB
34837	954	8	it	-PRON-	PRP
34837	954	9	remain	remain	VB
34837	954	10	in	in	IN
34837	954	11	the	the	DT
34837	954	12	pan	pan	NN
34837	954	13	a	a	DT
34837	954	14	quarter	quarter	NN
34837	954	15	of	of	IN
34837	954	16	an	an	DT
34837	954	17	hour	hour	NN
34837	954	18	before	before	IN
34837	954	19	you	-PRON-	PRP
34837	954	20	send	send	VBP
34837	954	21	it	-PRON-	PRP
34837	954	22	to	to	IN
34837	954	23	table	table	NN
34837	954	24	.	.	.
34837	955	1	Lay	Lay	NNP
34837	955	2	fried	fry	VBN
34837	955	3	parsley	parsley	NN
34837	955	4	round	round	IN
34837	955	5	it	-PRON-	PRP
34837	955	6	.	.	.
34837	956	1	Broccoli	Broccoli	NNP
34837	956	2	may	may	MD
34837	956	3	be	be	VB
34837	956	4	fried	fry	VBN
34837	956	5	in	in	IN
34837	956	6	the	the	DT
34837	956	7	same	same	JJ
34837	956	8	manner	manner	NN
34837	956	9	.	.	.
34837	957	1	FRIED	FRIED	NNP
34837	957	2	CELERY	CELERY	NNP
34837	957	3	.	.	.
34837	958	1	Take	take	VB
34837	958	2	ten	ten	CD
34837	958	3	or	or	CC
34837	958	4	twelve	twelve	CD
34837	958	5	fine	fine	JJ
34837	958	6	stalks	stalk	NNS
34837	958	7	of	of	IN
34837	958	8	celery	celery	NN
34837	958	9	.	.	.
34837	959	1	Cut	cut	VB
34837	959	2	them	-PRON-	PRP
34837	959	3	into	into	IN
34837	959	4	pieces	piece	NNS
34837	959	5	about	about	IN
34837	959	6	six	six	CD
34837	959	7	inches	inch	NNS
34837	959	8	long	long	JJ
34837	959	9	,	,	,
34837	959	10	and	and	CC
34837	959	11	lay	lie	VBD
34837	959	12	them	-PRON-	PRP
34837	959	13	an	an	DT
34837	959	14	hour	hour	NN
34837	959	15	in	in	IN
34837	959	16	salt	salt	NN
34837	959	17	and	and	CC
34837	959	18	water	water	NN
34837	959	19	.	.	.
34837	960	1	Drain	drain	VB
34837	960	2	them	-PRON-	PRP
34837	960	3	,	,	,
34837	960	4	spread	spread	VBD
34837	960	5	them	-PRON-	PRP
34837	960	6	on	on	IN
34837	960	7	a	a	DT
34837	960	8	dish	dish	NN
34837	960	9	,	,	,
34837	960	10	and	and	CC
34837	960	11	sprinkle	sprinkle	VB
34837	960	12	them	-PRON-	PRP
34837	960	13	with	with	IN
34837	960	14	powdered	powdered	JJ
34837	960	15	sugar	sugar	NN
34837	960	16	.	.	.
34837	961	1	Make	make	VB
34837	961	2	a	a	DT
34837	961	3	batter	batter	NN
34837	961	4	of	of	IN
34837	961	5	eggs	egg	NNS
34837	961	6	,	,	,
34837	961	7	milk	milk	NN
34837	961	8	,	,	,
34837	961	9	and	and	CC
34837	961	10	grated	grate	VBD
34837	961	11	bread	bread	NN
34837	961	12	;	;	:
34837	961	13	allowing	allow	VBG
34837	961	14	four	four	CD
34837	961	15	eggs	egg	NNS
34837	961	16	to	to	IN
34837	961	17	a	a	DT
34837	961	18	pint	pint	NN
34837	961	19	of	of	IN
34837	961	20	milk	milk	NN
34837	961	21	.	.	.
34837	962	1	Dip	dip	VB
34837	962	2	each	each	DT
34837	962	3	piece	piece	NN
34837	962	4	of	of	IN
34837	962	5	celery	celery	NN
34837	962	6	into	into	IN
34837	962	7	the	the	DT
34837	962	8	batter	batter	NN
34837	962	9	,	,	,
34837	962	10	and	and	CC
34837	962	11	fry	fry	VB
34837	962	12	them	-PRON-	PRP
34837	962	13	in	in	IN
34837	962	14	butter	butter	NN
34837	962	15	.	.	.
34837	963	1	BROILED	BROILED	NNP
34837	963	2	MUSHROOMS	MUSHROOMS	NNP
34837	963	3	.	.	.
34837	964	1	[	[	-LRB-
34837	964	2	71-	71-	CD
34837	964	3	*	*	NFP
34837	964	4	]	]	-RRB-
34837	964	5	Peel	peel	NN
34837	964	6	,	,	,
34837	964	7	wash	wash	NN
34837	964	8	,	,	,
34837	964	9	and	and	CC
34837	964	10	drain	drain	VB
34837	964	11	your	-PRON-	PRP$
34837	964	12	mushrooms	mushroom	NNS
34837	964	13	,	,	,
34837	964	14	and	and	CC
34837	964	15	then	then	RB
34837	964	16	cut	cut	VB
34837	964	17	them	-PRON-	PRP
34837	964	18	in	in	IN
34837	964	19	pieces	piece	NNS
34837	964	20	.	.	.
34837	965	1	Make	make	VB
34837	965	2	a	a	DT
34837	965	3	square	square	JJ
34837	965	4	case	case	NN
34837	965	5	of	of	IN
34837	965	6	white	white	JJ
34837	965	7	paper	paper	NN
34837	965	8	,	,	,
34837	965	9	and	and	CC
34837	965	10	butter	butter	VB
34837	965	11	it	-PRON-	PRP
34837	965	12	well	well	RB
34837	965	13	.	.	.
34837	966	1	Fill	fill	VB
34837	966	2	it	-PRON-	PRP
34837	966	3	with	with	IN
34837	966	4	the	the	DT
34837	966	5	mushrooms	mushroom	NNS
34837	966	6	mixed	mix	VBN
34837	966	7	with	with	IN
34837	966	8	butter	butter	NN
34837	966	9	,	,	,
34837	966	10	salt	salt	NN
34837	966	11	,	,	,
34837	966	12	and	and	CC
34837	966	13	pepper	pepper	NN
34837	966	14	.	.	.
34837	967	1	Broil	broil	VB
34837	967	2	them	-PRON-	PRP
34837	967	3	on	on	IN
34837	967	4	the	the	DT
34837	967	5	gridiron	gridiron	NN
34837	967	6	over	over	IN
34837	967	7	a	a	DT
34837	967	8	clear	clear	JJ
34837	967	9	fire	fire	NN
34837	967	10	,	,	,
34837	967	11	and	and	CC
34837	967	12	serve	serve	VB
34837	967	13	them	-PRON-	PRP
34837	967	14	up	up	RP
34837	967	15	in	in	IN
34837	967	16	the	the	DT
34837	967	17	paper	paper	NN
34837	967	18	.	.	.
34837	968	1	If	if	IN
34837	968	2	you	-PRON-	PRP
34837	968	3	choose	choose	VBP
34837	968	4	,	,	,
34837	968	5	you	-PRON-	PRP
34837	968	6	may	may	MD
34837	968	7	mix	mix	VB
34837	968	8	with	with	IN
34837	968	9	the	the	DT
34837	968	10	mushrooms	mushroom	NNS
34837	968	11	some	some	DT
34837	968	12	chopped	chopped	JJ
34837	968	13	onion	onion	NN
34837	968	14	and	and	CC
34837	968	15	sweet	sweet	JJ
34837	968	16	-	-	HYPH
34837	968	17	herbs	herb	NNS
34837	968	18	.	.	.
34837	969	1	[	[	-LRB-
34837	969	2	71-	71-	CD
34837	969	3	*	*	NFP
34837	969	4	]	]	-RRB-
34837	969	5	In	in	IN
34837	969	6	gathering	gather	VBG
34837	969	7	mushrooms	mushroom	NNS
34837	969	8	,	,	,
34837	969	9	take	take	VBP
34837	969	10	only	only	RB
34837	969	11	those	those	DT
34837	969	12	that	that	WDT
34837	969	13	are	be	VBP
34837	969	14	of	of	IN
34837	969	15	a	a	DT
34837	969	16	pale	pale	JJ
34837	969	17	pink	pink	JJ
34837	969	18	color	color	NN
34837	969	19	underneath	underneath	RB
34837	969	20	,	,	,
34837	969	21	and	and	CC
34837	969	22	a	a	DT
34837	969	23	dull	dull	JJ
34837	969	24	white	white	NN
34837	969	25	or	or	CC
34837	969	26	pearl	pearl	NN
34837	969	27	color	color	NN
34837	969	28	on	on	IN
34837	969	29	the	the	DT
34837	969	30	top	top	NN
34837	969	31	.	.	.
34837	970	1	Those	those	DT
34837	970	2	that	that	WDT
34837	970	3	are	be	VBP
34837	970	4	perfectly	perfectly	RB
34837	970	5	white	white	JJ
34837	970	6	above	above	RB
34837	970	7	,	,	,
34837	970	8	or	or	CC
34837	970	9	whose	whose	WP$
34837	970	10	under	under	IN
34837	970	11	side	side	NN
34837	970	12	is	be	VBZ
34837	970	13	white	white	JJ
34837	970	14	,	,	,
34837	970	15	yellow	yellow	JJ
34837	970	16	,	,	,
34837	970	17	or	or	CC
34837	970	18	any	any	DT
34837	970	19	color	color	NN
34837	970	20	but	but	CC
34837	970	21	pale	pale	JJ
34837	970	22	pink	pink	NN
34837	970	23	,	,	,
34837	970	24	are	be	VBP
34837	970	25	unfit	unfit	JJ
34837	970	26	to	to	TO
34837	970	27	eat	eat	VB
34837	970	28	,	,	,
34837	970	29	and	and	CC
34837	970	30	poisonous	poisonous	JJ
34837	970	31	.	.	.
34837	971	1	After	after	IN
34837	971	2	being	be	VBG
34837	971	3	gathered	gather	VBN
34837	971	4	awhile	awhile	RB
34837	971	5	,	,	,
34837	971	6	the	the	DT
34837	971	7	pink	pink	JJ
34837	971	8	tinge	tinge	NN
34837	971	9	changes	change	NNS
34837	971	10	to	to	IN
34837	971	11	brown	brown	VB
34837	971	12	,	,	,
34837	971	13	but	but	CC
34837	971	14	it	-PRON-	PRP
34837	971	15	always	always	RB
34837	971	16	appears	appear	VBZ
34837	971	17	on	on	IN
34837	971	18	the	the	DT
34837	971	19	good	good	JJ
34837	971	20	ones	one	NNS
34837	971	21	while	while	IN
34837	971	22	in	in	IN
34837	971	23	the	the	DT
34837	971	24	ground	ground	NN
34837	971	25	.	.	.
34837	972	1	STUFFED	stuffed	NN
34837	972	2	CABBAGE	CABBAGE	NNP
34837	972	3	.	.	.
34837	973	1	(	(	-LRB-
34837	973	2	CHOUX	CHOUX	NNP
34837	973	3	FARCIS	FARCIS	NNP
34837	973	4	.	.	.
34837	973	5	)	)	-RRB-
34837	974	1	Take	take	VB
34837	974	2	a	a	DT
34837	974	3	large	large	JJ
34837	974	4	cabbage	cabbage	NN
34837	974	5	,	,	,
34837	974	6	with	with	IN
34837	974	7	a	a	DT
34837	974	8	hard	hard	JJ
34837	974	9	full	full	JJ
34837	974	10	head	head	NN
34837	974	11	;	;	:
34837	974	12	put	put	VBD
34837	974	13	it	-PRON-	PRP
34837	974	14	into	into	IN
34837	974	15	boiling	boil	VBG
34837	974	16	water	water	NN
34837	974	17	with	with	IN
34837	974	18	some	some	DT
34837	974	19	salt	salt	NN
34837	974	20	,	,	,
34837	974	21	and	and	CC
34837	974	22	let	let	VB
34837	974	23	it	-PRON-	PRP
34837	974	24	boil	boil	VB
34837	974	25	from	from	IN
34837	974	26	five	five	CD
34837	974	27	to	to	TO
34837	974	28	ten	ten	CD
34837	974	29	minutes	minute	NNS
34837	974	30	.	.	.
34837	975	1	Then	then	RB
34837	975	2	take	take	VB
34837	975	3	it	-PRON-	PRP
34837	975	4	out	out	RP
34837	975	5	and	and	CC
34837	975	6	drain	drain	VB
34837	975	7	it	-PRON-	PRP
34837	975	8	.	.	.
34837	976	1	Cut	cut	VB
34837	976	2	off	off	RP
34837	976	3	the	the	DT
34837	976	4	stalk	stalk	NN
34837	976	5	close	close	JJ
34837	976	6	to	to	IN
34837	976	7	the	the	DT
34837	976	8	bottom	bottom	NN
34837	976	9	,	,	,
34837	976	10	so	so	IN
34837	976	11	that	that	IN
34837	976	12	the	the	DT
34837	976	13	cabbage	cabbage	NN
34837	976	14	may	may	MD
34837	976	15	stand	stand	VB
34837	976	16	upright	upright	JJ
34837	976	17	on	on	IN
34837	976	18	the	the	DT
34837	976	19	dish	dish	NN
34837	976	20	,	,	,
34837	976	21	and	and	CC
34837	976	22	then	then	RB
34837	976	23	carefully	carefully	RB
34837	976	24	take	take	VB
34837	976	25	out	out	RP
34837	976	26	the	the	DT
34837	976	27	inside	inside	JJ
34837	976	28	leaves	leave	NNS
34837	976	29	or	or	CC
34837	976	30	heart	heart	NN
34837	976	31	;	;	:
34837	976	32	leaving	leave	VBG
34837	976	33	the	the	DT
34837	976	34	outside	outside	JJ
34837	976	35	leaves	leave	NNS
34837	976	36	whole	whole	RB
34837	976	37	.	.	.
34837	977	1	Chop	chop	NN
34837	977	2	fine	fine	RB
34837	977	3	what	what	WP
34837	977	4	you	-PRON-	PRP
34837	977	5	have	have	VBP
34837	977	6	taken	take	VBN
34837	977	7	out	out	IN
34837	977	8	of	of	IN
34837	977	9	the	the	DT
34837	977	10	inside	inside	NN
34837	977	11	,	,	,
34837	977	12	and	and	CC
34837	977	13	chop	chop	VB
34837	977	14	also	also	RB
34837	977	15	some	some	DT
34837	977	16	cold	cold	JJ
34837	977	17	ham	ham	NN
34837	977	18	and	and	CC
34837	977	19	veal	veal	NN
34837	977	20	,	,	,
34837	977	21	or	or	CC
34837	977	22	cold	cold	JJ
34837	977	23	chicken	chicken	NN
34837	977	24	.	.	.
34837	978	1	Likewise	likewise	RB
34837	978	2	four	four	CD
34837	978	3	eggs	egg	NNS
34837	978	4	boiled	boil	VBN
34837	978	5	hard	hard	RB
34837	978	6	.	.	.
34837	979	1	Mix	mix	VB
34837	979	2	together	together	RB
34837	979	3	the	the	DT
34837	979	4	chopped	chop	VBN
34837	979	5	eggs	egg	NNS
34837	979	6	,	,	,
34837	979	7	the	the	DT
34837	979	8	ham	ham	NNP
34837	979	9	and	and	CC
34837	979	10	veal	veal	NN
34837	979	11	,	,	,
34837	979	12	the	the	DT
34837	979	13	cabbage	cabbage	NN
34837	979	14	heart	heart	NN
34837	979	15	,	,	,
34837	979	16	and	and	CC
34837	979	17	some	some	DT
34837	979	18	grated	grate	VBN
34837	979	19	bread	bread	NN
34837	979	20	,	,	,
34837	979	21	adding	add	VBG
34837	979	22	salt	salt	NN
34837	979	23	and	and	CC
34837	979	24	pepper	pepper	NN
34837	979	25	.	.	.
34837	980	1	Fill	fill	VB
34837	980	2	the	the	DT
34837	980	3	cabbage	cabbage	NN
34837	980	4	with	with	IN
34837	980	5	this	this	DT
34837	980	6	stuffing	stuffing	NN
34837	980	7	,	,	,
34837	980	8	and	and	CC
34837	980	9	tie	tie	VB
34837	980	10	tape	tape	NN
34837	980	11	round	round	IN
34837	980	12	it	-PRON-	PRP
34837	980	13	to	to	TO
34837	980	14	keep	keep	VB
34837	980	15	the	the	DT
34837	980	16	outside	outside	JJ
34837	980	17	leaves	leave	NNS
34837	980	18	together	together	RB
34837	980	19	.	.	.
34837	981	1	Then	then	RB
34837	981	2	put	put	VB
34837	981	3	it	-PRON-	PRP
34837	981	4	into	into	IN
34837	981	5	a	a	DT
34837	981	6	deep	deep	JJ
34837	981	7	stew	stew	NN
34837	981	8	-	-	HYPH
34837	981	9	pan	pan	NN
34837	981	10	,	,	,
34837	981	11	with	with	IN
34837	981	12	a	a	DT
34837	981	13	quarter	quarter	NN
34837	981	14	of	of	IN
34837	981	15	a	a	DT
34837	981	16	pound	pound	NN
34837	981	17	of	of	IN
34837	981	18	butter	butter	NN
34837	981	19	rolled	roll	VBN
34837	981	20	in	in	IN
34837	981	21	flour	flour	NN
34837	981	22	,	,	,
34837	981	23	and	and	CC
34837	981	24	an	an	DT
34837	981	25	onion	onion	NN
34837	981	26	stuck	stick	VBD
34837	981	27	full	full	JJ
34837	981	28	of	of	IN
34837	981	29	cloves	clove	NNS
34837	981	30	.	.	.
34837	982	1	Let	let	VB
34837	982	2	it	-PRON-	PRP
34837	982	3	simmer	simmer	VB
34837	982	4	over	over	IN
34837	982	5	a	a	DT
34837	982	6	slow	slow	JJ
34837	982	7	fire	fire	NN
34837	982	8	for	for	IN
34837	982	9	two	two	CD
34837	982	10	hours	hour	NNS
34837	982	11	or	or	CC
34837	982	12	more	more	JJR
34837	982	13	.	.	.
34837	983	1	When	when	WRB
34837	983	2	it	-PRON-	PRP
34837	983	3	is	be	VBZ
34837	983	4	done	do	VBN
34837	983	5	,	,	,
34837	983	6	take	take	VB
34837	983	7	off	off	RP
34837	983	8	the	the	DT
34837	983	9	tape	tape	NN
34837	983	10	,	,	,
34837	983	11	set	set	VBD
34837	983	12	the	the	DT
34837	983	13	cabbage	cabbage	NN
34837	983	14	upright	upright	RB
34837	983	15	in	in	IN
34837	983	16	a	a	DT
34837	983	17	dish	dish	NN
34837	983	18	,	,	,
34837	983	19	and	and	CC
34837	983	20	pour	pour	VB
34837	983	21	melted	melted	JJ
34837	983	22	butter	butter	NN
34837	983	23	over	over	IN
34837	983	24	it	-PRON-	PRP
34837	983	25	.	.	.
34837	984	1	Lettuce	lettuce	NN
34837	984	2	may	may	MD
34837	984	3	be	be	VB
34837	984	4	done	do	VBN
34837	984	5	in	in	IN
34837	984	6	the	the	DT
34837	984	7	same	same	JJ
34837	984	8	manner	manner	NN
34837	984	9	.	.	.
34837	985	1	STUFFED	stuffed	NN
34837	985	2	POTATOES	POTATOES	NNP
34837	985	3	.	.	.
34837	986	1	Take	take	VB
34837	986	2	eight	eight	CD
34837	986	3	very	very	RB
34837	986	4	large	large	JJ
34837	986	5	potatoes	potato	NNS
34837	986	6	,	,	,
34837	986	7	wash	wash	NN
34837	986	8	and	and	CC
34837	986	9	pare	pare	VB
34837	986	10	them	-PRON-	PRP
34837	986	11	.	.	.
34837	987	1	Make	make	VB
34837	987	2	a	a	DT
34837	987	3	small	small	JJ
34837	987	4	slit	slit	NN
34837	987	5	or	or	CC
34837	987	6	incision	incision	NN
34837	987	7	in	in	IN
34837	987	8	each	each	DT
34837	987	9	of	of	IN
34837	987	10	them	-PRON-	PRP
34837	987	11	,	,	,
34837	987	12	and	and	CC
34837	987	13	scoop	scoop	VB
34837	987	14	out	out	RP
34837	987	15	carefully	carefully	RB
34837	987	16	with	with	IN
34837	987	17	a	a	DT
34837	987	18	knife	knife	NN
34837	987	19	as	as	RB
34837	987	20	much	much	JJ
34837	987	21	of	of	IN
34837	987	22	the	the	DT
34837	987	23	inside	inside	NN
34837	987	24	as	as	IN
34837	987	25	will	will	MD
34837	987	26	leave	leave	VB
34837	987	27	all	all	DT
34837	987	28	round	round	VB
34837	987	29	a	a	DT
34837	987	30	shell	shell	NN
34837	987	31	about	about	IN
34837	987	32	the	the	DT
34837	987	33	thickness	thickness	NN
34837	987	34	of	of	IN
34837	987	35	two	two	CD
34837	987	36	cents	cent	NNS
34837	987	37	.	.	.
34837	988	1	Then	then	RB
34837	988	2	make	make	VB
34837	988	3	a	a	DT
34837	988	4	force	force	NN
34837	988	5	-	-	HYPH
34837	988	6	meat	meat	NN
34837	988	7	of	of	IN
34837	988	8	the	the	DT
34837	988	9	substance	substance	NN
34837	988	10	you	-PRON-	PRP
34837	988	11	have	have	VBP
34837	988	12	taken	take	VBN
34837	988	13	out	out	IN
34837	988	14	of	of	IN
34837	988	15	the	the	DT
34837	988	16	inside	inside	NN
34837	988	17	,	,	,
34837	988	18	mixing	mix	VBG
34837	988	19	it	-PRON-	PRP
34837	988	20	with	with	IN
34837	988	21	two	two	CD
34837	988	22	minced	mince	VBN
34837	988	23	onions	onion	NNS
34837	988	24	,	,	,
34837	988	25	a	a	DT
34837	988	26	small	small	JJ
34837	988	27	piece	piece	NN
34837	988	28	of	of	IN
34837	988	29	minced	mince	VBN
34837	988	30	cold	cold	JJ
34837	988	31	ham	ham	NNP
34837	988	32	or	or	CC
34837	988	33	pork	pork	NN
34837	988	34	,	,	,
34837	988	35	about	about	RB
34837	988	36	two	two	CD
34837	988	37	ounces	ounce	NNS
34837	988	38	of	of	IN
34837	988	39	butter	butter	NN
34837	988	40	,	,	,
34837	988	41	and	and	CC
34837	988	42	a	a	DT
34837	988	43	little	little	JJ
34837	988	44	parsley	parsley	NN
34837	988	45	;	;	:
34837	988	46	adding	add	VBG
34837	988	47	the	the	DT
34837	988	48	yolks	yolk	NNS
34837	988	49	of	of	IN
34837	988	50	two	two	CD
34837	988	51	or	or	CC
34837	988	52	three	three	CD
34837	988	53	beaten	beat	VBN
34837	988	54	eggs	egg	NNS
34837	988	55	.	.	.
34837	989	1	Mix	mix	VB
34837	989	2	the	the	DT
34837	989	3	stuffing	stuffing	NN
34837	989	4	thoroughly	thoroughly	RB
34837	989	5	,	,	,
34837	989	6	by	by	IN
34837	989	7	pounding	pound	VBG
34837	989	8	it	-PRON-	PRP
34837	989	9	in	in	IN
34837	989	10	a	a	DT
34837	989	11	mortar	mortar	NN
34837	989	12	.	.	.
34837	990	1	Butter	butter	VB
34837	990	2	the	the	DT
34837	990	3	inside	inside	NN
34837	990	4	of	of	IN
34837	990	5	the	the	DT
34837	990	6	potatoes	potato	NNS
34837	990	7	,	,	,
34837	990	8	and	and	CC
34837	990	9	fill	fill	VB
34837	990	10	them	-PRON-	PRP
34837	990	11	with	with	IN
34837	990	12	this	this	DT
34837	990	13	mixture	mixture	NN
34837	990	14	.	.	.
34837	991	1	Then	then	RB
34837	991	2	having	have	VBG
34837	991	3	buttered	butter	VBN
34837	991	4	a	a	DT
34837	991	5	large	large	JJ
34837	991	6	dish	dish	NN
34837	991	7	,	,	,
34837	991	8	lay	lay	VB
34837	991	9	your	-PRON-	PRP$
34837	991	10	potatoes	potato	NNS
34837	991	11	in	in	IN
34837	991	12	it	-PRON-	PRP
34837	991	13	separately	separately	RB
34837	991	14	.	.	.
34837	992	1	Bake	bake	VB
34837	992	2	them	-PRON-	PRP
34837	992	3	half	half	PDT
34837	992	4	an	an	DT
34837	992	5	hour	hour	NN
34837	992	6	,	,	,
34837	992	7	or	or	CC
34837	992	8	till	till	IN
34837	992	9	they	-PRON-	PRP
34837	992	10	are	be	VBP
34837	992	11	of	of	IN
34837	992	12	a	a	DT
34837	992	13	fine	fine	JJ
34837	992	14	brown	brown	NN
34837	992	15	.	.	.
34837	993	1	When	when	WRB
34837	993	2	you	-PRON-	PRP
34837	993	3	mash	mash	VBP
34837	993	4	potatoes	potato	NNS
34837	993	5	,	,	,
34837	993	6	moisten	moisten	VB
34837	993	7	them	-PRON-	PRP
34837	993	8	with	with	IN
34837	993	9	milk	milk	NN
34837	993	10	or	or	CC
34837	993	11	cream	cream	NN
34837	993	12	,	,	,
34837	993	13	adding	add	VBG
34837	993	14	a	a	DT
34837	993	15	little	little	JJ
34837	993	16	salt	salt	NN
34837	993	17	.	.	.
34837	994	1	Heap	heap	VB
34837	994	2	them	-PRON-	PRP
34837	994	3	up	up	RP
34837	994	4	on	on	IN
34837	994	5	the	the	DT
34837	994	6	dish	dish	NN
34837	994	7	in	in	IN
34837	994	8	the	the	DT
34837	994	9	form	form	NN
34837	994	10	of	of	IN
34837	994	11	a	a	DT
34837	994	12	pyramid	pyramid	NN
34837	994	13	.	.	.
34837	995	1	Smooth	smooth	VB
34837	995	2	the	the	DT
34837	995	3	sides	side	NNS
34837	995	4	of	of	IN
34837	995	5	the	the	DT
34837	995	6	pyramid	pyramid	NN
34837	995	7	with	with	IN
34837	995	8	the	the	DT
34837	995	9	back	back	NN
34837	995	10	of	of	IN
34837	995	11	a	a	DT
34837	995	12	spoon	spoon	NN
34837	995	13	,	,	,
34837	995	14	and	and	CC
34837	995	15	brown	brown	VB
34837	995	16	it	-PRON-	PRP
34837	995	17	by	by	IN
34837	995	18	holding	hold	VBG
34837	995	19	over	over	RP
34837	995	20	it	-PRON-	PRP
34837	995	21	a	a	DT
34837	995	22	red	red	JJ
34837	995	23	-	-	HYPH
34837	995	24	hot	hot	JJ
34837	995	25	shovel	shovel	NN
34837	995	26	.	.	.
34837	996	1	STUFFED	stuffed	NN
34837	996	2	CUCUMBERS	cucumber	NNS
34837	996	3	.	.	.
34837	997	1	Cut	cut	VB
34837	997	2	off	off	RP
34837	997	3	one	one	CD
34837	997	4	end	end	NN
34837	997	5	of	of	IN
34837	997	6	each	each	DT
34837	997	7	of	of	IN
34837	997	8	the	the	DT
34837	997	9	cucumbers	cucumber	NNS
34837	997	10	,	,	,
34837	997	11	and	and	CC
34837	997	12	scoop	scoop	VB
34837	997	13	out	out	RP
34837	997	14	all	all	PDT
34837	997	15	the	the	DT
34837	997	16	seeds	seed	NNS
34837	997	17	with	with	IN
34837	997	18	a	a	DT
34837	997	19	fork	fork	NN
34837	997	20	.	.	.
34837	998	1	Then	then	RB
34837	998	2	pare	pare	VB
34837	998	3	them	-PRON-	PRP
34837	998	4	.	.	.
34837	999	1	Prepare	prepare	VB
34837	999	2	a	a	DT
34837	999	3	stuffing	stuffing	NN
34837	999	4	made	make	VBN
34837	999	5	of	of	IN
34837	999	6	bread	bread	NN
34837	999	7	crumbs	crumb	NNS
34837	999	8	,	,	,
34837	999	9	cold	cold	JJ
34837	999	10	meat	meat	NN
34837	999	11	minced	mince	VBN
34837	999	12	,	,	,
34837	999	13	salt	salt	NN
34837	999	14	,	,	,
34837	999	15	pepper	pepper	NN
34837	999	16	,	,	,
34837	999	17	and	and	CC
34837	999	18	sweet	sweet	JJ
34837	999	19	-	-	HYPH
34837	999	20	herbs	herb	NNS
34837	999	21	.	.	.
34837	1000	1	Fill	fill	VB
34837	1000	2	your	-PRON-	PRP$
34837	1000	3	cucumbers	cucumber	NNS
34837	1000	4	with	with	IN
34837	1000	5	it	-PRON-	PRP
34837	1000	6	,	,	,
34837	1000	7	and	and	CC
34837	1000	8	fasten	fasten	VB
34837	1000	9	on	on	RP
34837	1000	10	with	with	IN
34837	1000	11	a	a	DT
34837	1000	12	skewer	skewer	NN
34837	1000	13	the	the	DT
34837	1000	14	pieces	piece	NNS
34837	1000	15	you	-PRON-	PRP
34837	1000	16	have	have	VBP
34837	1000	17	cut	cut	VBN
34837	1000	18	off	off	RP
34837	1000	19	from	from	IN
34837	1000	20	their	-PRON-	PRP$
34837	1000	21	ends	end	NNS
34837	1000	22	.	.	.
34837	1001	1	Sow	sow	VB
34837	1001	2	up	up	RP
34837	1001	3	every	every	DT
34837	1001	4	one	one	NN
34837	1001	5	separately	separately	RB
34837	1001	6	in	in	IN
34837	1001	7	a	a	DT
34837	1001	8	thin	thin	JJ
34837	1001	9	cloth	cloth	NN
34837	1001	10	.	.	.
34837	1002	1	Put	put	VB
34837	1002	2	them	-PRON-	PRP
34837	1002	3	into	into	IN
34837	1002	4	a	a	DT
34837	1002	5	pan	pan	NN
34837	1002	6	with	with	IN
34837	1002	7	butter	butter	NN
34837	1002	8	,	,	,
34837	1002	9	flour	flour	NN
34837	1002	10	,	,	,
34837	1002	11	a	a	DT
34837	1002	12	bunch	bunch	NN
34837	1002	13	of	of	IN
34837	1002	14	sweet	sweet	JJ
34837	1002	15	-	-	HYPH
34837	1002	16	herbs	herb	NNS
34837	1002	17	,	,	,
34837	1002	18	and	and	CC
34837	1002	19	a	a	DT
34837	1002	20	little	little	JJ
34837	1002	21	warm	warm	JJ
34837	1002	22	water	water	NN
34837	1002	23	.	.	.
34837	1003	1	Let	let	VB
34837	1003	2	them	-PRON-	PRP
34837	1003	3	stew	stew	VB
34837	1003	4	very	very	RB
34837	1003	5	slowly	slowly	RB
34837	1003	6	for	for	IN
34837	1003	7	about	about	RB
34837	1003	8	two	two	CD
34837	1003	9	hours	hour	NNS
34837	1003	10	,	,	,
34837	1003	11	and	and	CC
34837	1003	12	then	then	RB
34837	1003	13	take	take	VB
34837	1003	14	them	-PRON-	PRP
34837	1003	15	out	out	RP
34837	1003	16	.	.	.
34837	1004	1	Remove	remove	VB
34837	1004	2	the	the	DT
34837	1004	3	cloths	cloth	NNS
34837	1004	4	,	,	,
34837	1004	5	and	and	CC
34837	1004	6	serve	serve	VB
34837	1004	7	up	up	RP
34837	1004	8	the	the	DT
34837	1004	9	cucumbers	cucumber	NNS
34837	1004	10	with	with	IN
34837	1004	11	the	the	DT
34837	1004	12	sauce	sauce	NN
34837	1004	13	under	under	IN
34837	1004	14	them	-PRON-	PRP
34837	1004	15	.	.	.
34837	1005	1	STUFFED	stuffed	VB
34837	1005	2	TOMATAS	TOMATAS	NNP
34837	1005	3	.	.	.
34837	1006	1	Scoop	scoop	VB
34837	1006	2	out	out	RP
34837	1006	3	the	the	DT
34837	1006	4	inside	inside	NN
34837	1006	5	of	of	IN
34837	1006	6	a	a	DT
34837	1006	7	dozen	dozen	NN
34837	1006	8	large	large	JJ
34837	1006	9	tomatas	tomata	NNS
34837	1006	10	,	,	,
34837	1006	11	without	without	IN
34837	1006	12	spoiling	spoil	VBG
34837	1006	13	their	-PRON-	PRP$
34837	1006	14	shape	shape	NN
34837	1006	15	.	.	.
34837	1007	1	Pass	pass	VB
34837	1007	2	the	the	DT
34837	1007	3	inside	inside	NN
34837	1007	4	through	through	IN
34837	1007	5	a	a	DT
34837	1007	6	sieve	sieve	NN
34837	1007	7	,	,	,
34837	1007	8	and	and	CC
34837	1007	9	then	then	RB
34837	1007	10	mix	mix	VB
34837	1007	11	it	-PRON-	PRP
34837	1007	12	with	with	IN
34837	1007	13	grated	grate	VBN
34837	1007	14	bread	bread	NN
34837	1007	15	,	,	,
34837	1007	16	chopped	chop	VBD
34837	1007	17	sweet	sweet	JJ
34837	1007	18	-	-	HYPH
34837	1007	19	herbs	herb	NNS
34837	1007	20	,	,	,
34837	1007	21	nutmeg	nutmeg	NN
34837	1007	22	,	,	,
34837	1007	23	salt	salt	NN
34837	1007	24	,	,	,
34837	1007	25	and	and	CC
34837	1007	26	pepper	pepper	NN
34837	1007	27	.	.	.
34837	1008	1	Stew	stew	VB
34837	1008	2	it	-PRON-	PRP
34837	1008	3	ten	ten	CD
34837	1008	4	minutes	minute	NNS
34837	1008	5	,	,	,
34837	1008	6	with	with	IN
34837	1008	7	a	a	DT
34837	1008	8	laurel	laurel	NN
34837	1008	9	leaf	leaf	NN
34837	1008	10	,	,	,
34837	1008	11	or	or	CC
34837	1008	12	two	two	CD
34837	1008	13	peach	peach	JJ
34837	1008	14	leaves	leave	NNS
34837	1008	15	.	.	.
34837	1009	1	Remove	remove	VB
34837	1009	2	the	the	DT
34837	1009	3	leaves	leave	NNS
34837	1009	4	,	,	,
34837	1009	5	and	and	CC
34837	1009	6	stuff	stuff	NN
34837	1009	7	the	the	DT
34837	1009	8	tomatas	tomatas	NN
34837	1009	9	with	with	IN
34837	1009	10	the	the	DT
34837	1009	11	mixture	mixture	NN
34837	1009	12	,	,	,
34837	1009	13	tying	tie	VBG
34837	1009	14	a	a	DT
34837	1009	15	string	string	NN
34837	1009	16	round	round	IN
34837	1009	17	each	each	DT
34837	1009	18	to	to	TO
34837	1009	19	keep	keep	VB
34837	1009	20	them	-PRON-	PRP
34837	1009	21	in	in	IN
34837	1009	22	shape	shape	NN
34837	1009	23	.	.	.
34837	1010	1	Sprinkle	sprinkle	VB
34837	1010	2	them	-PRON-	PRP
34837	1010	3	all	all	DT
34837	1010	4	over	over	RB
34837	1010	5	with	with	IN
34837	1010	6	rasped	rasped	JJ
34837	1010	7	bread	bread	NN
34837	1010	8	-	-	HYPH
34837	1010	9	crust	crust	NN
34837	1010	10	.	.	.
34837	1011	1	Set	Set	VBD
34837	1011	2	them	-PRON-	PRP
34837	1011	3	in	in	IN
34837	1011	4	a	a	DT
34837	1011	5	buttered	butter	VBN
34837	1011	6	dish	dish	NN
34837	1011	7	,	,	,
34837	1011	8	and	and	CC
34837	1011	9	bake	bake	VB
34837	1011	10	them	-PRON-	PRP
34837	1011	11	in	in	IN
34837	1011	12	an	an	DT
34837	1011	13	oven	oven	NN
34837	1011	14	.	.	.
34837	1012	1	Take	take	VB
34837	1012	2	off	off	RP
34837	1012	3	the	the	DT
34837	1012	4	strings	string	NNS
34837	1012	5	,	,	,
34837	1012	6	and	and	CC
34837	1012	7	serve	serve	VB
34837	1012	8	up	up	RP
34837	1012	9	the	the	DT
34837	1012	10	tomatas	tomatas	NN
34837	1012	11	.	.	.
34837	1013	1	Egg	egg	NN
34837	1013	2	-	-	HYPH
34837	1013	3	plants	plant	NNS
34837	1013	4	may	may	MD
34837	1013	5	be	be	VB
34837	1013	6	cooked	cook	VBN
34837	1013	7	in	in	IN
34837	1013	8	the	the	DT
34837	1013	9	same	same	JJ
34837	1013	10	manner	manner	NN
34837	1013	11	.	.	.
34837	1014	1	CAULIFLOWERS	cauliflower	NNS
34837	1014	2	WITH	with	IN
34837	1014	3	CHEESE	cheese	NN
34837	1014	4	.	.	.
34837	1015	1	Having	have	VBG
34837	1015	2	washed	wash	VBN
34837	1015	3	and	and	CC
34837	1015	4	boiled	boil	VBN
34837	1015	5	your	-PRON-	PRP$
34837	1015	6	cauliflowers	cauliflower	NNS
34837	1015	7	in	in	IN
34837	1015	8	salt	salt	NN
34837	1015	9	and	and	CC
34837	1015	10	water	water	NN
34837	1015	11	,	,	,
34837	1015	12	drain	drain	VB
34837	1015	13	them	-PRON-	PRP
34837	1015	14	well	well	RB
34837	1015	15	.	.	.
34837	1016	1	Make	make	VB
34837	1016	2	a	a	DT
34837	1016	3	white	white	JJ
34837	1016	4	sauce	sauce	NN
34837	1016	5	in	in	IN
34837	1016	6	a	a	DT
34837	1016	7	small	small	JJ
34837	1016	8	pan	pan	NN
34837	1016	9	,	,	,
34837	1016	10	with	with	IN
34837	1016	11	butter	butter	NN
34837	1016	12	rolled	roll	VBN
34837	1016	13	in	in	IN
34837	1016	14	flour	flour	NN
34837	1016	15	,	,	,
34837	1016	16	and	and	CC
34837	1016	17	a	a	DT
34837	1016	18	little	little	JJ
34837	1016	19	milk	milk	NN
34837	1016	20	.	.	.
34837	1017	1	Pour	pour	VB
34837	1017	2	some	some	DT
34837	1017	3	of	of	IN
34837	1017	4	this	this	DT
34837	1017	5	sauce	sauce	NN
34837	1017	6	into	into	IN
34837	1017	7	the	the	DT
34837	1017	8	bottom	bottom	NN
34837	1017	9	of	of	IN
34837	1017	10	a	a	DT
34837	1017	11	dish	dish	NN
34837	1017	12	that	that	WDT
34837	1017	13	will	will	MD
34837	1017	14	bear	bear	VB
34837	1017	15	the	the	DT
34837	1017	16	fire	fire	NN
34837	1017	17	.	.	.
34837	1018	1	Chop	chop	VB
34837	1018	2	your	-PRON-	PRP$
34837	1018	3	cauliflower	cauliflower	NN
34837	1018	4	,	,	,
34837	1018	5	and	and	CC
34837	1018	6	spread	spread	VB
34837	1018	7	a	a	DT
34837	1018	8	layer	layer	NN
34837	1018	9	of	of	IN
34837	1018	10	it	-PRON-	PRP
34837	1018	11	on	on	IN
34837	1018	12	the	the	DT
34837	1018	13	sauce	sauce	NN
34837	1018	14	.	.	.
34837	1019	1	Then	then	RB
34837	1019	2	cover	cover	VB
34837	1019	3	it	-PRON-	PRP
34837	1019	4	with	with	IN
34837	1019	5	a	a	DT
34837	1019	6	layer	layer	NN
34837	1019	7	of	of	IN
34837	1019	8	rich	rich	JJ
34837	1019	9	cheese	cheese	NN
34837	1019	10	,	,	,
34837	1019	11	grated	grate	VBD
34837	1019	12	and	and	CC
34837	1019	13	slightly	slightly	RB
34837	1019	14	sprinkled	sprinkle	VBN
34837	1019	15	with	with	IN
34837	1019	16	pepper	pepper	NN
34837	1019	17	.	.	.
34837	1020	1	Then	then	RB
34837	1020	2	spread	spread	VB
34837	1020	3	on	on	IN
34837	1020	4	the	the	DT
34837	1020	5	remainder	remainder	NN
34837	1020	6	of	of	IN
34837	1020	7	the	the	DT
34837	1020	8	cauliflower	cauliflower	NN
34837	1020	9	,	,	,
34837	1020	10	and	and	CC
34837	1020	11	then	then	RB
34837	1020	12	another	another	DT
34837	1020	13	layer	layer	NN
34837	1020	14	of	of	IN
34837	1020	15	peppered	peppered	JJ
34837	1020	16	cheese	cheese	NN
34837	1020	17	,	,	,
34837	1020	18	and	and	CC
34837	1020	19	so	so	RB
34837	1020	20	on	on	RB
34837	1020	21	till	till	IN
34837	1020	22	your	-PRON-	PRP$
34837	1020	23	dish	dish	NN
34837	1020	24	is	be	VBZ
34837	1020	25	nearly	nearly	RB
34837	1020	26	full	full	JJ
34837	1020	27	.	.	.
34837	1021	1	Pour	pour	VB
34837	1021	2	over	over	IN
34837	1021	3	it	-PRON-	PRP
34837	1021	4	the	the	DT
34837	1021	5	rest	rest	NN
34837	1021	6	of	of	IN
34837	1021	7	the	the	DT
34837	1021	8	sauce	sauce	NN
34837	1021	9	.	.	.
34837	1022	1	Prepare	prepare	VB
34837	1022	2	two	two	CD
34837	1022	3	or	or	CC
34837	1022	4	three	three	CD
34837	1022	5	handfuls	handful	NNS
34837	1022	6	of	of	IN
34837	1022	7	grated	grate	VBN
34837	1022	8	bread	bread	NN
34837	1022	9	,	,	,
34837	1022	10	mixed	mix	VBN
34837	1022	11	with	with	IN
34837	1022	12	a	a	DT
34837	1022	13	little	little	JJ
34837	1022	14	of	of	IN
34837	1022	15	the	the	DT
34837	1022	16	grated	grate	VBN
34837	1022	17	cheese	cheese	NN
34837	1022	18	.	.	.
34837	1023	1	Spread	spread	VB
34837	1023	2	it	-PRON-	PRP
34837	1023	3	all	all	RB
34837	1023	4	over	over	IN
34837	1023	5	the	the	DT
34837	1023	6	surface	surface	NN
34837	1023	7	of	of	IN
34837	1023	8	the	the	DT
34837	1023	9	last	last	JJ
34837	1023	10	layer	layer	NN
34837	1023	11	of	of	IN
34837	1023	12	cauliflower	cauliflower	NN
34837	1023	13	,	,	,
34837	1023	14	and	and	CC
34837	1023	15	smooth	smooth	VB
34837	1023	16	it	-PRON-	PRP
34837	1023	17	with	with	IN
34837	1023	18	the	the	DT
34837	1023	19	back	back	NN
34837	1023	20	of	of	IN
34837	1023	21	a	a	DT
34837	1023	22	spoon	spoon	NN
34837	1023	23	.	.	.
34837	1024	1	Allow	allow	VB
34837	1024	2	a	a	DT
34837	1024	3	quarter	quarter	NN
34837	1024	4	of	of	IN
34837	1024	5	a	a	DT
34837	1024	6	pound	pound	NN
34837	1024	7	of	of	IN
34837	1024	8	cheese	cheese	NN
34837	1024	9	to	to	IN
34837	1024	10	each	each	DT
34837	1024	11	cauliflower	cauliflower	NN
34837	1024	12	.	.	.
34837	1025	1	Put	put	VB
34837	1025	2	the	the	DT
34837	1025	3	dish	dish	NN
34837	1025	4	in	in	IN
34837	1025	5	a	a	DT
34837	1025	6	slow	slow	JJ
34837	1025	7	oven	oven	NN
34837	1025	8	about	about	IN
34837	1025	9	a	a	DT
34837	1025	10	quarter	quarter	NN
34837	1025	11	of	of	IN
34837	1025	12	an	an	DT
34837	1025	13	hour	hour	NN
34837	1025	14	before	before	IN
34837	1025	15	you	-PRON-	PRP
34837	1025	16	serve	serve	VBP
34837	1025	17	it	-PRON-	PRP
34837	1025	18	up	up	RP
34837	1025	19	,	,	,
34837	1025	20	and	and	CC
34837	1025	21	bake	bake	VB
34837	1025	22	it	-PRON-	PRP
34837	1025	23	till	till	IN
34837	1025	24	a	a	DT
34837	1025	25	brown	brown	JJ
34837	1025	26	crust	crust	NN
34837	1025	27	forms	form	NNS
34837	1025	28	on	on	IN
34837	1025	29	the	the	DT
34837	1025	30	outside	outside	NN
34837	1025	31	.	.	.
34837	1026	1	Clear	clear	VB
34837	1026	2	off	off	IN
34837	1026	3	the	the	DT
34837	1026	4	butter	butter	NN
34837	1026	5	from	from	IN
34837	1026	6	the	the	DT
34837	1026	7	edges	edge	NNS
34837	1026	8	of	of	IN
34837	1026	9	the	the	DT
34837	1026	10	dish	dish	NN
34837	1026	11	,	,	,
34837	1026	12	and	and	CC
34837	1026	13	send	send	VB
34837	1026	14	it	-PRON-	PRP
34837	1026	15	to	to	TO
34837	1026	16	table	table	VB
34837	1026	17	hot	hot	JJ
34837	1026	18	.	.	.
34837	1027	1	Broccoli	Broccoli	NNP
34837	1027	2	may	may	MD
34837	1027	3	be	be	VB
34837	1027	4	done	do	VBN
34837	1027	5	in	in	IN
34837	1027	6	the	the	DT
34837	1027	7	same	same	JJ
34837	1027	8	manner	manner	NN
34837	1027	9	.	.	.
34837	1028	1	RAGOOED	RAGOOED	NNP
34837	1028	2	CABBAGE	CABBAGE	NNP
34837	1028	3	.	.	.
34837	1029	1	Wash	wash	VB
34837	1029	2	a	a	DT
34837	1029	3	fine	fine	JJ
34837	1029	4	savoy	savoy	NN
34837	1029	5	cabbage	cabbage	NN
34837	1029	6	,	,	,
34837	1029	7	and	and	CC
34837	1029	8	boil	boil	VB
34837	1029	9	it	-PRON-	PRP
34837	1029	10	for	for	IN
34837	1029	11	half	half	PDT
34837	1029	12	an	an	DT
34837	1029	13	hour	hour	NN
34837	1029	14	in	in	IN
34837	1029	15	salt	salt	NN
34837	1029	16	and	and	CC
34837	1029	17	water	water	NN
34837	1029	18	.	.	.
34837	1030	1	Then	then	RB
34837	1030	2	take	take	VB
34837	1030	3	it	-PRON-	PRP
34837	1030	4	out	out	RP
34837	1030	5	,	,	,
34837	1030	6	drain	drain	VB
34837	1030	7	it	-PRON-	PRP
34837	1030	8	,	,	,
34837	1030	9	and	and	CC
34837	1030	10	lay	lie	VBD
34837	1030	11	it	-PRON-	PRP
34837	1030	12	for	for	IN
34837	1030	13	ten	ten	CD
34837	1030	14	minutes	minute	NNS
34837	1030	15	in	in	IN
34837	1030	16	cold	cold	JJ
34837	1030	17	water	water	NN
34837	1030	18	.	.	.
34837	1031	1	Afterwards	afterwards	RB
34837	1031	2	squeeze	squeeze	VB
34837	1031	3	and	and	CC
34837	1031	4	drain	drain	VBP
34837	1031	5	it	-PRON-	PRP
34837	1031	6	well	well	RB
34837	1031	7	,	,	,
34837	1031	8	and	and	CC
34837	1031	9	take	take	VB
34837	1031	10	out	out	RP
34837	1031	11	the	the	DT
34837	1031	12	stalk	stalk	NN
34837	1031	13	.	.	.
34837	1032	1	Chop	chop	VB
34837	1032	2	the	the	DT
34837	1032	3	cabbage	cabbage	NN
34837	1032	4	slightly	slightly	RB
34837	1032	5	,	,	,
34837	1032	6	and	and	CC
34837	1032	7	put	put	VBD
34837	1032	8	it	-PRON-	PRP
34837	1032	9	into	into	IN
34837	1032	10	a	a	DT
34837	1032	11	stew	stew	NN
34837	1032	12	-	-	HYPH
34837	1032	13	pan	pan	NN
34837	1032	14	with	with	IN
34837	1032	15	a	a	DT
34837	1032	16	quarter	quarter	NN
34837	1032	17	of	of	IN
34837	1032	18	a	a	DT
34837	1032	19	pound	pound	NN
34837	1032	20	of	of	IN
34837	1032	21	butter	butter	NN
34837	1032	22	,	,	,
34837	1032	23	and	and	CC
34837	1032	24	add	add	VB
34837	1032	25	two	two	CD
34837	1032	26	table	table	NN
34837	1032	27	-	-	HYPH
34837	1032	28	spoonfuls	spoonful	NNS
34837	1032	29	of	of	IN
34837	1032	30	flour	flour	NN
34837	1032	31	.	.	.
34837	1033	1	Season	season	VB
34837	1033	2	it	-PRON-	PRP
34837	1033	3	with	with	IN
34837	1033	4	salt	salt	NN
34837	1033	5	and	and	CC
34837	1033	6	pepper	pepper	NN
34837	1033	7	,	,	,
34837	1033	8	and	and	CC
34837	1033	9	moisten	moisten	VB
34837	1033	10	it	-PRON-	PRP
34837	1033	11	with	with	IN
34837	1033	12	a	a	DT
34837	1033	13	little	little	JJ
34837	1033	14	water	water	NN
34837	1033	15	.	.	.
34837	1034	1	Let	let	VB
34837	1034	2	it	-PRON-	PRP
34837	1034	3	stew	stew	VB
34837	1034	4	slowly	slowly	RB
34837	1034	5	for	for	IN
34837	1034	6	an	an	DT
34837	1034	7	hour	hour	NN
34837	1034	8	,	,	,
34837	1034	9	and	and	CC
34837	1034	10	then	then	RB
34837	1034	11	serve	serve	VB
34837	1034	12	it	-PRON-	PRP
34837	1034	13	up	up	RP
34837	1034	14	.	.	.
34837	1035	1	Cauliflowers	cauliflower	NNS
34837	1035	2	or	or	CC
34837	1035	3	broccoli	broccoli	NNP
34837	1035	4	may	may	MD
34837	1035	5	be	be	VB
34837	1035	6	done	do	VBN
34837	1035	7	in	in	IN
34837	1035	8	the	the	DT
34837	1035	9	same	same	JJ
34837	1035	10	manner	manner	NN
34837	1035	11	.	.	.
34837	1036	1	RAGOOED	RAGOOED	NNP
34837	1036	2	MUSHROOMS	MUSHROOMS	NNP
34837	1036	3	.	.	.
34837	1037	1	Take	take	VB
34837	1037	2	a	a	DT
34837	1037	3	pint	pint	NN
34837	1037	4	of	of	IN
34837	1037	5	fresh	fresh	JJ
34837	1037	6	mushrooms	mushroom	NNS
34837	1037	7	.	.	.
34837	1038	1	When	when	WRB
34837	1038	2	they	-PRON-	PRP
34837	1038	3	are	be	VBP
34837	1038	4	peeled	peel	VBN
34837	1038	5	and	and	CC
34837	1038	6	the	the	DT
34837	1038	7	stalks	stalk	NNS
34837	1038	8	cut	cut	VBD
34837	1038	9	off	off	RP
34837	1038	10	,	,	,
34837	1038	11	put	put	VB
34837	1038	12	the	the	DT
34837	1038	13	mushrooms	mushroom	NNS
34837	1038	14	into	into	IN
34837	1038	15	a	a	DT
34837	1038	16	stew	stew	NN
34837	1038	17	-	-	HYPH
34837	1038	18	pan	pan	NN
34837	1038	19	with	with	IN
34837	1038	20	two	two	CD
34837	1038	21	table	table	NN
34837	1038	22	-	-	HYPH
34837	1038	23	spoonfuls	spoonful	NNS
34837	1038	24	of	of	IN
34837	1038	25	vinegar	vinegar	NN
34837	1038	26	,	,	,
34837	1038	27	a	a	DT
34837	1038	28	sprig	sprig	NN
34837	1038	29	or	or	CC
34837	1038	30	two	two	CD
34837	1038	31	of	of	IN
34837	1038	32	parsley	parsley	NN
34837	1038	33	,	,	,
34837	1038	34	a	a	DT
34837	1038	35	small	small	JJ
34837	1038	36	onion	onion	NN
34837	1038	37	,	,	,
34837	1038	38	a	a	DT
34837	1038	39	few	few	JJ
34837	1038	40	chives	chive	NNS
34837	1038	41	chopped	chop	VBD
34837	1038	42	fine	fine	JJ
34837	1038	43	,	,	,
34837	1038	44	some	some	DT
34837	1038	45	salt	salt	NN
34837	1038	46	,	,	,
34837	1038	47	pepper	pepper	NN
34837	1038	48	,	,	,
34837	1038	49	and	and	CC
34837	1038	50	grated	grate	VBD
34837	1038	51	nutmeg	nutmeg	NNP
34837	1038	52	.	.	.
34837	1039	1	Let	let	VB
34837	1039	2	it	-PRON-	PRP
34837	1039	3	boil	boil	VB
34837	1039	4	gently	gently	RB
34837	1039	5	for	for	IN
34837	1039	6	a	a	DT
34837	1039	7	quarter	quarter	NN
34837	1039	8	of	of	IN
34837	1039	9	an	an	DT
34837	1039	10	hour	hour	NN
34837	1039	11	.	.	.
34837	1040	1	Before	before	IN
34837	1040	2	it	-PRON-	PRP
34837	1040	3	goes	go	VBZ
34837	1040	4	to	to	IN
34837	1040	5	table	table	NN
34837	1040	6	,	,	,
34837	1040	7	stir	stir	VB
34837	1040	8	in	in	IN
34837	1040	9	the	the	DT
34837	1040	10	yolks	yolk	NNS
34837	1040	11	of	of	IN
34837	1040	12	two	two	CD
34837	1040	13	eggs	egg	NNS
34837	1040	14	.	.	.
34837	1041	1	If	if	IN
34837	1041	2	the	the	DT
34837	1041	3	onion	onion	NN
34837	1041	4	has	have	VBZ
34837	1041	5	turned	turn	VBN
34837	1041	6	blue	blue	JJ
34837	1041	7	or	or	CC
34837	1041	8	black	black	JJ
34837	1041	9	,	,	,
34837	1041	10	throw	throw	VB
34837	1041	11	the	the	DT
34837	1041	12	whole	whole	NN
34837	1041	13	away	away	RB
34837	1041	14	,	,	,
34837	1041	15	as	as	IN
34837	1041	16	it	-PRON-	PRP
34837	1041	17	is	be	VBZ
34837	1041	18	evident	evident	JJ
34837	1041	19	that	that	IN
34837	1041	20	some	some	DT
34837	1041	21	poisonous	poisonous	JJ
34837	1041	22	ones	one	NNS
34837	1041	23	are	be	VBP
34837	1041	24	among	among	IN
34837	1041	25	the	the	DT
34837	1041	26	mushrooms	mushroom	NNS
34837	1041	27	.	.	.
34837	1042	1	PURÉES	PURÉES	NNP
34837	1042	2	.	.	.
34837	1043	1	The	the	DT
34837	1043	2	word	word	NN
34837	1043	3	Purée	Purée	NNP
34837	1043	4	can	can	MD
34837	1043	5	not	not	RB
34837	1043	6	be	be	VB
34837	1043	7	exactly	exactly	RB
34837	1043	8	translated	translate	VBN
34837	1043	9	,	,	,
34837	1043	10	as	as	IN
34837	1043	11	there	there	EX
34837	1043	12	is	be	VBZ
34837	1043	13	nothing	nothing	NN
34837	1043	14	in	in	IN
34837	1043	15	the	the	DT
34837	1043	16	English	english	JJ
34837	1043	17	language	language	NN
34837	1043	18	that	that	WDT
34837	1043	19	gives	give	VBZ
34837	1043	20	precisely	precisely	RB
34837	1043	21	the	the	DT
34837	1043	22	same	same	JJ
34837	1043	23	idea	idea	NN
34837	1043	24	.	.	.
34837	1044	1	In	in	IN
34837	1044	2	French	French	NNP
34837	1044	3	it	-PRON-	PRP
34837	1044	4	is	be	VBZ
34837	1044	5	generally	generally	RB
34837	1044	6	applied	apply	VBN
34837	1044	7	to	to	IN
34837	1044	8	a	a	DT
34837	1044	9	certain	certain	JJ
34837	1044	10	manner	manner	NN
34837	1044	11	of	of	IN
34837	1044	12	cooking	cook	VBG
34837	1044	13	vegetables	vegetable	NNS
34837	1044	14	that	that	WDT
34837	1044	15	converts	convert	VBZ
34837	1044	16	them	-PRON-	PRP
34837	1044	17	into	into	IN
34837	1044	18	a	a	DT
34837	1044	19	substance	substance	NN
34837	1044	20	resembling	resemble	VBG
34837	1044	21	marmalade	marmalade	NN
34837	1044	22	,	,	,
34837	1044	23	which	which	WDT
34837	1044	24	,	,	,
34837	1044	25	when	when	WRB
34837	1044	26	the	the	DT
34837	1044	27	coarser	coarser	NN
34837	1044	28	parts	part	NNS
34837	1044	29	are	be	VBP
34837	1044	30	strained	strain	VBN
34837	1044	31	out	out	RP
34837	1044	32	,	,	,
34837	1044	33	leaves	leave	VBZ
34837	1044	34	a	a	DT
34837	1044	35	fine	fine	JJ
34837	1044	36	smooth	smooth	JJ
34837	1044	37	jelly	jelly	NN
34837	1044	38	.	.	.
34837	1045	1	It	-PRON-	PRP
34837	1045	2	is	be	VBZ
34837	1045	3	served	serve	VBN
34837	1045	4	up	up	RP
34837	1045	5	with	with	IN
34837	1045	6	meat	meat	NN
34837	1045	7	.	.	.
34837	1046	1	PURÉE	PURÉE	VBN
34837	1046	2	OF	of	IN
34837	1046	3	TURNIPS	TURNIPS	NNP
34837	1046	4	.	.	.
34837	1047	1	Wash	wash	VB
34837	1047	2	and	and	CC
34837	1047	3	pare	pare	VB
34837	1047	4	some	some	DT
34837	1047	5	of	of	IN
34837	1047	6	the	the	DT
34837	1047	7	finest	fine	JJS
34837	1047	8	turnips	turnip	NNS
34837	1047	9	.	.	.
34837	1048	1	Cut	cut	VB
34837	1048	2	them	-PRON-	PRP
34837	1048	3	into	into	IN
34837	1048	4	small	small	JJ
34837	1048	5	pieces	piece	NNS
34837	1048	6	,	,	,
34837	1048	7	and	and	CC
34837	1048	8	let	let	VB
34837	1048	9	them	-PRON-	PRP
34837	1048	10	lie	lie	VB
34837	1048	11	for	for	IN
34837	1048	12	half	half	PDT
34837	1048	13	an	an	DT
34837	1048	14	hour	hour	NN
34837	1048	15	in	in	IN
34837	1048	16	cold	cold	JJ
34837	1048	17	water	water	NN
34837	1048	18	.	.	.
34837	1049	1	Then	then	RB
34837	1049	2	take	take	VB
34837	1049	3	them	-PRON-	PRP
34837	1049	4	out	out	RP
34837	1049	5	and	and	CC
34837	1049	6	drain	drain	VB
34837	1049	7	them	-PRON-	PRP
34837	1049	8	.	.	.
34837	1050	1	Put	put	VB
34837	1050	2	them	-PRON-	PRP
34837	1050	3	into	into	IN
34837	1050	4	a	a	DT
34837	1050	5	stew	stew	NN
34837	1050	6	-	-	HYPH
34837	1050	7	pan	pan	NN
34837	1050	8	,	,	,
34837	1050	9	with	with	IN
34837	1050	10	a	a	DT
34837	1050	11	large	large	JJ
34837	1050	12	piece	piece	NN
34837	1050	13	of	of	IN
34837	1050	14	butter	butter	NN
34837	1050	15	and	and	CC
34837	1050	16	some	some	DT
34837	1050	17	salt	salt	NN
34837	1050	18	and	and	CC
34837	1050	19	pepper	pepper	NN
34837	1050	20	.	.	.
34837	1051	1	Moisten	moisten	VB
34837	1051	2	them	-PRON-	PRP
34837	1051	3	with	with	IN
34837	1051	4	a	a	DT
34837	1051	5	little	little	JJ
34837	1051	6	broth	broth	NN
34837	1051	7	or	or	CC
34837	1051	8	boiling	boiling	NN
34837	1051	9	water	water	NN
34837	1051	10	.	.	.
34837	1052	1	Let	let	VB
34837	1052	2	them	-PRON-	PRP
34837	1052	3	stew	stew	VB
34837	1052	4	over	over	IN
34837	1052	5	a	a	DT
34837	1052	6	very	very	RB
34837	1052	7	slow	slow	JJ
34837	1052	8	fire	fire	NN
34837	1052	9	,	,	,
34837	1052	10	for	for	IN
34837	1052	11	five	five	CD
34837	1052	12	or	or	CC
34837	1052	13	six	six	CD
34837	1052	14	hours	hour	NNS
34837	1052	15	,	,	,
34837	1052	16	stirring	stir	VBG
34837	1052	17	them	-PRON-	PRP
34837	1052	18	frequently	frequently	RB
34837	1052	19	.	.	.
34837	1053	1	Then	then	RB
34837	1053	2	rub	rub	VB
34837	1053	3	them	-PRON-	PRP
34837	1053	4	through	through	IN
34837	1053	5	a	a	DT
34837	1053	6	sieve	sieve	NN
34837	1053	7	,	,	,
34837	1053	8	and	and	CC
34837	1053	9	serve	serve	VB
34837	1053	10	up	up	RP
34837	1053	11	the	the	DT
34837	1053	12	jelly	jelly	NN
34837	1053	13	with	with	IN
34837	1053	14	roast	roast	NN
34837	1053	15	meat	meat	NN
34837	1053	16	.	.	.
34837	1054	1	PURÉE	PURÉE	VBN
34837	1054	2	OF	of	IN
34837	1054	3	CELERY	CELERY	NNP
34837	1054	4	.	.	.
34837	1055	1	Wash	wash	VB
34837	1055	2	your	-PRON-	PRP$
34837	1055	3	celery	celery	NN
34837	1055	4	,	,	,
34837	1055	5	peel	peel	VB
34837	1055	6	it	-PRON-	PRP
34837	1055	7	,	,	,
34837	1055	8	and	and	CC
34837	1055	9	stew	stew	VB
34837	1055	10	it	-PRON-	PRP
34837	1055	11	slowly	slowly	RB
34837	1055	12	for	for	IN
34837	1055	13	three	three	CD
34837	1055	14	or	or	CC
34837	1055	15	four	four	CD
34837	1055	16	hours	hour	NNS
34837	1055	17	,	,	,
34837	1055	18	with	with	IN
34837	1055	19	salt	salt	NN
34837	1055	20	,	,	,
34837	1055	21	and	and	CC
34837	1055	22	a	a	DT
34837	1055	23	very	very	RB
34837	1055	24	little	little	JJ
34837	1055	25	water	water	NN
34837	1055	26	.	.	.
34837	1056	1	Then	then	RB
34837	1056	2	pass	pass	VB
34837	1056	3	it	-PRON-	PRP
34837	1056	4	through	through	IN
34837	1056	5	a	a	DT
34837	1056	6	sieve	sieve	NN
34837	1056	7	,	,	,
34837	1056	8	and	and	CC
34837	1056	9	season	season	VB
34837	1056	10	it	-PRON-	PRP
34837	1056	11	with	with	IN
34837	1056	12	pepper	pepper	NN
34837	1056	13	,	,	,
34837	1056	14	salt	salt	NN
34837	1056	15	,	,	,
34837	1056	16	and	and	CC
34837	1056	17	nutmeg	nutmeg	NN
34837	1056	18	to	to	IN
34837	1056	19	your	-PRON-	PRP$
34837	1056	20	taste	taste	NN
34837	1056	21	.	.	.
34837	1057	1	PURÉE	PURÉE	VBN
34837	1057	2	OF	of	IN
34837	1057	3	ONIONS	ONIONS	NNP
34837	1057	4	.	.	.
34837	1058	1	Take	take	VB
34837	1058	2	thirty	thirty	CD
34837	1058	3	onions	onion	NNS
34837	1058	4	;	;	:
34837	1058	5	cut	cut	VB
34837	1058	6	them	-PRON-	PRP
34837	1058	7	in	in	IN
34837	1058	8	slices	slice	NNS
34837	1058	9	and	and	CC
34837	1058	10	put	put	VBD
34837	1058	11	them	-PRON-	PRP
34837	1058	12	into	into	IN
34837	1058	13	a	a	DT
34837	1058	14	stew	stew	NN
34837	1058	15	-	-	HYPH
34837	1058	16	pan	pan	NN
34837	1058	17	,	,	,
34837	1058	18	with	with	IN
34837	1058	19	a	a	DT
34837	1058	20	little	little	JJ
34837	1058	21	salt	salt	NN
34837	1058	22	,	,	,
34837	1058	23	pepper	pepper	NN
34837	1058	24	,	,	,
34837	1058	25	and	and	CC
34837	1058	26	a	a	DT
34837	1058	27	grated	grate	VBN
34837	1058	28	nutmeg	nutmeg	NN
34837	1058	29	.	.	.
34837	1059	1	Let	let	VB
34837	1059	2	them	-PRON-	PRP
34837	1059	3	stew	stew	VB
34837	1059	4	slowly	slowly	RB
34837	1059	5	till	till	IN
34837	1059	6	they	-PRON-	PRP
34837	1059	7	are	be	VBP
34837	1059	8	of	of	IN
34837	1059	9	a	a	DT
34837	1059	10	fine	fine	JJ
34837	1059	11	brown	brown	JJ
34837	1059	12	color	color	NN
34837	1059	13	,	,	,
34837	1059	14	and	and	CC
34837	1059	15	then	then	RB
34837	1059	16	add	add	VB
34837	1059	17	a	a	DT
34837	1059	18	table	table	NN
34837	1059	19	-	-	HYPH
34837	1059	20	spoonful	spoonful	JJ
34837	1059	21	of	of	IN
34837	1059	22	broth	broth	NN
34837	1059	23	or	or	CC
34837	1059	24	warm	warm	JJ
34837	1059	25	water	water	NN
34837	1059	26	.	.	.
34837	1060	1	When	when	WRB
34837	1060	2	it	-PRON-	PRP
34837	1060	3	has	have	VBZ
34837	1060	4	attained	attain	VBN
34837	1060	5	the	the	DT
34837	1060	6	proper	proper	JJ
34837	1060	7	consistence	consistence	NN
34837	1060	8	,	,	,
34837	1060	9	strain	strain	VB
34837	1060	10	it	-PRON-	PRP
34837	1060	11	and	and	CC
34837	1060	12	serve	serve	VB
34837	1060	13	it	-PRON-	PRP
34837	1060	14	up	up	RP
34837	1060	15	.	.	.
34837	1061	1	PURÉE	PURÉE	VBN
34837	1061	2	OF	of	IN
34837	1061	3	MUSHROOMS	MUSHROOMS	NNP
34837	1061	4	.	.	.
34837	1062	1	Peel	peel	VB
34837	1062	2	a	a	DT
34837	1062	3	pint	pint	NN
34837	1062	4	of	of	IN
34837	1062	5	mushrooms	mushroom	NNS
34837	1062	6	,	,	,
34837	1062	7	cut	cut	VBD
34837	1062	8	them	-PRON-	PRP
34837	1062	9	in	in	IN
34837	1062	10	pieces	piece	NNS
34837	1062	11	,	,	,
34837	1062	12	and	and	CC
34837	1062	13	put	put	VBD
34837	1062	14	them	-PRON-	PRP
34837	1062	15	in	in	IN
34837	1062	16	a	a	DT
34837	1062	17	pan	pan	NN
34837	1062	18	with	with	IN
34837	1062	19	as	as	RB
34837	1062	20	much	much	JJ
34837	1062	21	cold	cold	JJ
34837	1062	22	water	water	NN
34837	1062	23	as	as	IN
34837	1062	24	will	will	MD
34837	1062	25	keep	keep	VB
34837	1062	26	them	-PRON-	PRP
34837	1062	27	from	from	IN
34837	1062	28	burning	burn	VBG
34837	1062	29	.	.	.
34837	1063	1	Throw	throw	VB
34837	1063	2	in	in	RP
34837	1063	3	with	with	IN
34837	1063	4	them	-PRON-	PRP
34837	1063	5	a	a	DT
34837	1063	6	small	small	JJ
34837	1063	7	onion	onion	NN
34837	1063	8	to	to	TO
34837	1063	9	test	test	VB
34837	1063	10	their	-PRON-	PRP$
34837	1063	11	goodness	goodness	NN
34837	1063	12	;	;	:
34837	1063	13	as	as	IN
34837	1063	14	,	,	,
34837	1063	15	if	if	IN
34837	1063	16	there	there	EX
34837	1063	17	is	be	VBZ
34837	1063	18	a	a	DT
34837	1063	19	bad	bad	JJ
34837	1063	20	or	or	CC
34837	1063	21	poisonous	poisonous	JJ
34837	1063	22	one	one	NN
34837	1063	23	among	among	IN
34837	1063	24	them	-PRON-	PRP
34837	1063	25	,	,	,
34837	1063	26	the	the	DT
34837	1063	27	onion	onion	NN
34837	1063	28	will	will	MD
34837	1063	29	turn	turn	VB
34837	1063	30	of	of	IN
34837	1063	31	a	a	DT
34837	1063	32	bluish	bluish	JJ
34837	1063	33	black	black	NN
34837	1063	34	while	while	IN
34837	1063	35	cooking	cooking	NN
34837	1063	36	.	.	.
34837	1064	1	In	in	IN
34837	1064	2	that	that	DT
34837	1064	3	case	case	NN
34837	1064	4	,	,	,
34837	1064	5	throw	throw	VB
34837	1064	6	them	-PRON-	PRP
34837	1064	7	all	all	DT
34837	1064	8	away	away	RB
34837	1064	9	.	.	.
34837	1065	1	Stew	stew	VB
34837	1065	2	them	-PRON-	PRP
34837	1065	3	slowly	slowly	RB
34837	1065	4	till	till	IN
34837	1065	5	they	-PRON-	PRP
34837	1065	6	have	have	VBP
34837	1065	7	lost	lose	VBN
34837	1065	8	all	all	DT
34837	1065	9	shape	shape	NN
34837	1065	10	and	and	CC
34837	1065	11	have	have	VBP
34837	1065	12	become	become	VBN
34837	1065	13	an	an	DT
34837	1065	14	undistinguishable	undistinguishable	JJ
34837	1065	15	mass	mass	NN
34837	1065	16	.	.	.
34837	1066	1	Then	then	RB
34837	1066	2	strain	strain	VB
34837	1066	3	them	-PRON-	PRP
34837	1066	4	.	.	.
34837	1067	1	Put	put	VB
34837	1067	2	into	into	IN
34837	1067	3	a	a	DT
34837	1067	4	stew	stew	NN
34837	1067	5	-	-	HYPH
34837	1067	6	pan	pan	VB
34837	1067	7	a	a	DT
34837	1067	8	large	large	JJ
34837	1067	9	piece	piece	NN
34837	1067	10	of	of	IN
34837	1067	11	butter	butter	NN
34837	1067	12	,	,	,
34837	1067	13	or	or	CC
34837	1067	14	a	a	DT
34837	1067	15	spoonful	spoonful	NN
34837	1067	16	of	of	IN
34837	1067	17	flour	flour	NN
34837	1067	18	,	,	,
34837	1067	19	and	and	CC
34837	1067	20	two	two	CD
34837	1067	21	lumps	lump	NNS
34837	1067	22	of	of	IN
34837	1067	23	sugar	sugar	NN
34837	1067	24	.	.	.
34837	1068	1	Add	add	VB
34837	1068	2	your	-PRON-	PRP$
34837	1068	3	purée	purée	NN
34837	1068	4	,	,	,
34837	1068	5	and	and	CC
34837	1068	6	let	let	VB
34837	1068	7	it	-PRON-	PRP
34837	1068	8	stew	stew	VB
34837	1068	9	again	again	RB
34837	1068	10	for	for	IN
34837	1068	11	about	about	RB
34837	1068	12	five	five	CD
34837	1068	13	minutes	minute	NNS
34837	1068	14	.	.	.
34837	1069	1	When	when	WRB
34837	1069	2	you	-PRON-	PRP
34837	1069	3	take	take	VBP
34837	1069	4	it	-PRON-	PRP
34837	1069	5	off	off	IN
34837	1069	6	the	the	DT
34837	1069	7	fire	fire	NN
34837	1069	8	,	,	,
34837	1069	9	stir	stir	NN
34837	1069	10	in	in	IN
34837	1069	11	the	the	DT
34837	1069	12	yolks	yolk	NNS
34837	1069	13	of	of	IN
34837	1069	14	two	two	CD
34837	1069	15	eggs	egg	NNS
34837	1069	16	slightly	slightly	RB
34837	1069	17	beaten	beat	VBN
34837	1069	18	,	,	,
34837	1069	19	and	and	CC
34837	1069	20	a	a	DT
34837	1069	21	spoonful	spoonful	NN
34837	1069	22	of	of	IN
34837	1069	23	cream	cream	NN
34837	1069	24	or	or	CC
34837	1069	25	rich	rich	JJ
34837	1069	26	milk	milk	NN
34837	1069	27	.	.	.
34837	1070	1	Put	put	VB
34837	1070	2	it	-PRON-	PRP
34837	1070	3	in	in	IN
34837	1070	4	the	the	DT
34837	1070	5	middle	middle	NN
34837	1070	6	of	of	IN
34837	1070	7	a	a	DT
34837	1070	8	dish	dish	NN
34837	1070	9	,	,	,
34837	1070	10	and	and	CC
34837	1070	11	lay	lie	VBD
34837	1070	12	round	round	RB
34837	1070	13	it	-PRON-	PRP
34837	1070	14	thin	thin	JJ
34837	1070	15	slices	slice	NNS
34837	1070	16	of	of	IN
34837	1070	17	fried	fry	VBN
34837	1070	18	bread	bread	NN
34837	1070	19	or	or	CC
34837	1070	20	toast	toast	NN
34837	1070	21	.	.	.
34837	1071	1	PURÉE	PURÉE	VBN
34837	1071	2	OF	of	IN
34837	1071	3	BEANS	bean	NNS
34837	1071	4	.	.	.
34837	1072	1	Having	have	VBG
34837	1072	2	strung	string	VBN
34837	1072	3	and	and	CC
34837	1072	4	cut	cut	VB
34837	1072	5	your	-PRON-	PRP$
34837	1072	6	beans	bean	NNS
34837	1072	7	till	till	IN
34837	1072	8	you	-PRON-	PRP
34837	1072	9	have	have	VBP
34837	1072	10	a	a	DT
34837	1072	11	quart	quart	NN
34837	1072	12	,	,	,
34837	1072	13	throw	throw	VB
34837	1072	14	them	-PRON-	PRP
34837	1072	15	into	into	IN
34837	1072	16	boiling	boiling	NN
34837	1072	17	water	water	NN
34837	1072	18	,	,	,
34837	1072	19	with	with	IN
34837	1072	20	a	a	DT
34837	1072	21	little	little	JJ
34837	1072	22	salt	salt	NN
34837	1072	23	.	.	.
34837	1073	1	Let	let	VB
34837	1073	2	them	-PRON-	PRP
34837	1073	3	remain	remain	VB
34837	1073	4	a	a	DT
34837	1073	5	quarter	quarter	NN
34837	1073	6	of	of	IN
34837	1073	7	an	an	DT
34837	1073	8	hour	hour	NN
34837	1073	9	.	.	.
34837	1074	1	Then	then	RB
34837	1074	2	drain	drain	VB
34837	1074	3	them	-PRON-	PRP
34837	1074	4	,	,	,
34837	1074	5	and	and	CC
34837	1074	6	throw	throw	VB
34837	1074	7	into	into	IN
34837	1074	8	cold	cold	JJ
34837	1074	9	water	water	NN
34837	1074	10	to	to	TO
34837	1074	11	green	green	VB
34837	1074	12	them	-PRON-	PRP
34837	1074	13	.	.	.
34837	1075	1	After	after	IN
34837	1075	2	they	-PRON-	PRP
34837	1075	3	have	have	VBP
34837	1075	4	lain	lie	VBN
34837	1075	5	half	half	PDT
34837	1075	6	an	an	DT
34837	1075	7	hour	hour	NN
34837	1075	8	in	in	IN
34837	1075	9	the	the	DT
34837	1075	10	cold	cold	JJ
34837	1075	11	water	water	NN
34837	1075	12	,	,	,
34837	1075	13	take	take	VB
34837	1075	14	them	-PRON-	PRP
34837	1075	15	out	out	RP
34837	1075	16	and	and	CC
34837	1075	17	drain	drain	VB
34837	1075	18	them	-PRON-	PRP
34837	1075	19	again	again	RB
34837	1075	20	.	.	.
34837	1076	1	Put	put	VB
34837	1076	2	a	a	DT
34837	1076	3	large	large	JJ
34837	1076	4	piece	piece	NN
34837	1076	5	of	of	IN
34837	1076	6	butter	butter	NN
34837	1076	7	into	into	IN
34837	1076	8	a	a	DT
34837	1076	9	stew	stew	NN
34837	1076	10	-	-	HYPH
34837	1076	11	pan	pan	NN
34837	1076	12	with	with	IN
34837	1076	13	some	some	DT
34837	1076	14	pepper	pepper	NN
34837	1076	15	,	,	,
34837	1076	16	a	a	DT
34837	1076	17	little	little	JJ
34837	1076	18	salt	salt	NN
34837	1076	19	,	,	,
34837	1076	20	and	and	CC
34837	1076	21	a	a	DT
34837	1076	22	spoonful	spoonful	NN
34837	1076	23	of	of	IN
34837	1076	24	flour	flour	NN
34837	1076	25	.	.	.
34837	1077	1	Add	add	VB
34837	1077	2	your	-PRON-	PRP$
34837	1077	3	beans	bean	NNS
34837	1077	4	,	,	,
34837	1077	5	and	and	CC
34837	1077	6	cover	cover	VB
34837	1077	7	them	-PRON-	PRP
34837	1077	8	with	with	IN
34837	1077	9	broth	broth	NN
34837	1077	10	or	or	CC
34837	1077	11	warm	warm	JJ
34837	1077	12	water	water	NN
34837	1077	13	.	.	.
34837	1078	1	Put	put	VB
34837	1078	2	in	in	RP
34837	1078	3	a	a	DT
34837	1078	4	bunch	bunch	NN
34837	1078	5	of	of	IN
34837	1078	6	sweet	sweet	JJ
34837	1078	7	-	-	HYPH
34837	1078	8	herbs	herb	NNS
34837	1078	9	cut	cut	VBD
34837	1078	10	small	small	JJ
34837	1078	11	,	,	,
34837	1078	12	and	and	CC
34837	1078	13	stew	stew	VB
34837	1078	14	the	the	DT
34837	1078	15	whole	whole	JJ
34837	1078	16	very	very	RB
34837	1078	17	slowly	slowly	RB
34837	1078	18	till	till	IN
34837	1078	19	it	-PRON-	PRP
34837	1078	20	has	have	VBZ
34837	1078	21	dissolved	dissolve	VBN
34837	1078	22	into	into	IN
34837	1078	23	a	a	DT
34837	1078	24	mass	mass	NN
34837	1078	25	.	.	.
34837	1079	1	Then	then	RB
34837	1079	2	strain	strain	VB
34837	1079	3	it	-PRON-	PRP
34837	1079	4	.	.	.
34837	1080	1	Put	put	VB
34837	1080	2	a	a	DT
34837	1080	3	piece	piece	NN
34837	1080	4	of	of	IN
34837	1080	5	butter	butter	NN
34837	1080	6	into	into	IN
34837	1080	7	the	the	DT
34837	1080	8	purée	purée	NN
34837	1080	9	,	,	,
34837	1080	10	and	and	CC
34837	1080	11	serve	serve	VB
34837	1080	12	it	-PRON-	PRP
34837	1080	13	up	up	RP
34837	1080	14	.	.	.
34837	1081	1	PURÉE	PURÉE	VBN
34837	1081	2	OF	of	IN
34837	1081	3	GREEN	GREEN	NNP
34837	1081	4	PEAS	PEAS	NNP
34837	1081	5	.	.	.
34837	1082	1	Take	take	VB
34837	1082	2	a	a	DT
34837	1082	3	quart	quart	NN
34837	1082	4	of	of	IN
34837	1082	5	shelled	shell	VBN
34837	1082	6	green	green	JJ
34837	1082	7	peas	pea	NNS
34837	1082	8	.	.	.
34837	1083	1	Wash	wash	VB
34837	1083	2	them	-PRON-	PRP
34837	1083	3	,	,	,
34837	1083	4	and	and	CC
34837	1083	5	put	put	VBD
34837	1083	6	them	-PRON-	PRP
34837	1083	7	into	into	IN
34837	1083	8	a	a	DT
34837	1083	9	stew	stew	NN
34837	1083	10	-	-	HYPH
34837	1083	11	pan	pan	NN
34837	1083	12	with	with	IN
34837	1083	13	water	water	NN
34837	1083	14	enough	enough	RB
34837	1083	15	to	to	TO
34837	1083	16	cover	cover	VB
34837	1083	17	them	-PRON-	PRP
34837	1083	18	,	,	,
34837	1083	19	a	a	DT
34837	1083	20	little	little	JJ
34837	1083	21	salt	salt	NN
34837	1083	22	and	and	CC
34837	1083	23	pepper	pepper	NN
34837	1083	24	,	,	,
34837	1083	25	a	a	DT
34837	1083	26	piece	piece	NN
34837	1083	27	of	of	IN
34837	1083	28	butter	butter	NN
34837	1083	29	the	the	DT
34837	1083	30	size	size	NN
34837	1083	31	of	of	IN
34837	1083	32	a	a	DT
34837	1083	33	walnut	walnut	NN
34837	1083	34	,	,	,
34837	1083	35	a	a	DT
34837	1083	36	laurel	laurel	NN
34837	1083	37	leaf	leaf	NN
34837	1083	38	or	or	CC
34837	1083	39	a	a	DT
34837	1083	40	couple	couple	NN
34837	1083	41	of	of	IN
34837	1083	42	peach	peach	NN
34837	1083	43	-	-	HYPH
34837	1083	44	leaves	leave	NNS
34837	1083	45	,	,	,
34837	1083	46	and	and	CC
34837	1083	47	a	a	DT
34837	1083	48	bunch	bunch	NN
34837	1083	49	of	of	IN
34837	1083	50	mint	mint	NN
34837	1083	51	.	.	.
34837	1084	1	Let	let	VB
34837	1084	2	them	-PRON-	PRP
34837	1084	3	stew	stew	VB
34837	1084	4	very	very	RB
34837	1084	5	slowly	slowly	RB
34837	1084	6	;	;	:
34837	1084	7	and	and	CC
34837	1084	8	if	if	IN
34837	1084	9	necessary	necessary	JJ
34837	1084	10	moisten	moisten	RB
34837	1084	11	them	-PRON-	PRP
34837	1084	12	occasionally	occasionally	RB
34837	1084	13	with	with	IN
34837	1084	14	a	a	DT
34837	1084	15	little	little	JJ
34837	1084	16	warm	warm	JJ
34837	1084	17	water	water	NN
34837	1084	18	or	or	CC
34837	1084	19	broth	broth	NN
34837	1084	20	.	.	.
34837	1085	1	Stir	stir	VB
34837	1085	2	them	-PRON-	PRP
34837	1085	3	frequently	frequently	RB
34837	1085	4	,	,	,
34837	1085	5	that	that	IN
34837	1085	6	they	-PRON-	PRP
34837	1085	7	may	may	MD
34837	1085	8	not	not	RB
34837	1085	9	stick	stick	VB
34837	1085	10	to	to	IN
34837	1085	11	the	the	DT
34837	1085	12	pan	pan	NN
34837	1085	13	.	.	.
34837	1086	1	When	when	WRB
34837	1086	2	they	-PRON-	PRP
34837	1086	3	become	become	VBP
34837	1086	4	of	of	IN
34837	1086	5	the	the	DT
34837	1086	6	consistence	consistence	NN
34837	1086	7	of	of	IN
34837	1086	8	marmalade	marmalade	NN
34837	1086	9	,	,	,
34837	1086	10	strain	strain	VB
34837	1086	11	it	-PRON-	PRP
34837	1086	12	.	.	.
34837	1087	1	Chop	chop	VB
34837	1087	2	an	an	DT
34837	1087	3	onion	onion	NN
34837	1087	4	fine	fine	NN
34837	1087	5	,	,	,
34837	1087	6	fry	fry	VB
34837	1087	7	it	-PRON-	PRP
34837	1087	8	in	in	IN
34837	1087	9	butter	butter	NN
34837	1087	10	,	,	,
34837	1087	11	and	and	CC
34837	1087	12	have	have	VBP
34837	1087	13	it	-PRON-	PRP
34837	1087	14	ready	ready	JJ
34837	1087	15	to	to	TO
34837	1087	16	mix	mix	VB
34837	1087	17	with	with	IN
34837	1087	18	the	the	DT
34837	1087	19	purée	purée	NN
34837	1087	20	.	.	.
34837	1088	1	Dried	dry	VBN
34837	1088	2	split	split	NN
34837	1088	3	peas	pea	NNS
34837	1088	4	may	may	MD
34837	1088	5	be	be	VB
34837	1088	6	made	make	VBN
34837	1088	7	into	into	IN
34837	1088	8	a	a	DT
34837	1088	9	purée	purée	NN
34837	1088	10	in	in	IN
34837	1088	11	the	the	DT
34837	1088	12	same	same	JJ
34837	1088	13	manner	manner	NN
34837	1088	14	.	.	.
34837	1089	1	Purées	Purées	NNP
34837	1089	2	may	may	MD
34837	1089	3	be	be	VB
34837	1089	4	made	make	VBN
34837	1089	5	in	in	IN
34837	1089	6	a	a	DT
34837	1089	7	similar	similar	JJ
34837	1089	8	manner	manner	NN
34837	1089	9	of	of	IN
34837	1089	10	different	different	JJ
34837	1089	11	sorts	sort	NNS
34837	1089	12	of	of	IN
34837	1089	13	meat	meat	NN
34837	1089	14	,	,	,
34837	1089	15	poultry	poultry	NNP
34837	1089	16	&	&	CC
34837	1089	17	c.	c.	NNP
34837	1089	18	seasoned	season	VBD
34837	1089	19	,	,	,
34837	1089	20	stewed	stew	VBD
34837	1089	21	slowly	slowly	RB
34837	1089	22	to	to	IN
34837	1089	23	a	a	DT
34837	1089	24	jelly	jelly	NN
34837	1089	25	,	,	,
34837	1089	26	then	then	RB
34837	1089	27	strained	strain	VBD
34837	1089	28	through	through	IN
34837	1089	29	a	a	DT
34837	1089	30	cullender	cullender	NN
34837	1089	31	or	or	CC
34837	1089	32	sieve	sieve	VB
34837	1089	33	,	,	,
34837	1089	34	and	and	CC
34837	1089	35	taken	take	VBN
34837	1089	36	as	as	IN
34837	1089	37	soups	soup	NNS
34837	1089	38	.	.	.
34837	1090	1	EGGS	EGGS	NNP
34837	1090	2	,	,	,
34837	1090	3	&	&	CC
34837	1090	4	c.	c.	NNP
34837	1090	5	In	in	IN
34837	1090	6	choosing	choose	VBG
34837	1090	7	eggs	egg	NNS
34837	1090	8	,	,	,
34837	1090	9	hold	hold	VB
34837	1090	10	them	-PRON-	PRP
34837	1090	11	up	up	RP
34837	1090	12	against	against	IN
34837	1090	13	the	the	DT
34837	1090	14	light	light	NN
34837	1090	15	,	,	,
34837	1090	16	and	and	CC
34837	1090	17	if	if	IN
34837	1090	18	you	-PRON-	PRP
34837	1090	19	see	see	VBP
34837	1090	20	that	that	IN
34837	1090	21	the	the	DT
34837	1090	22	yolk	yolk	NN
34837	1090	23	is	be	VBZ
34837	1090	24	round	round	JJ
34837	1090	25	,	,	,
34837	1090	26	and	and	CC
34837	1090	27	the	the	DT
34837	1090	28	white	white	NNP
34837	1090	29	thin	thin	NNP
34837	1090	30	and	and	CC
34837	1090	31	clear	clear	JJ
34837	1090	32	,	,	,
34837	1090	33	you	-PRON-	PRP
34837	1090	34	may	may	MD
34837	1090	35	suppose	suppose	VB
34837	1090	36	them	-PRON-	PRP
34837	1090	37	to	to	TO
34837	1090	38	be	be	VB
34837	1090	39	good	good	JJ
34837	1090	40	.	.	.
34837	1091	1	But	but	CC
34837	1091	2	if	if	IN
34837	1091	3	the	the	DT
34837	1091	4	yolk	yolk	NN
34837	1091	5	appears	appear	VBZ
34837	1091	6	to	to	TO
34837	1091	7	be	be	VB
34837	1091	8	broken	break	VBN
34837	1091	9	and	and	CC
34837	1091	10	mixed	mix	VBN
34837	1091	11	with	with	IN
34837	1091	12	the	the	DT
34837	1091	13	white	white	JJ
34837	1091	14	,	,	,
34837	1091	15	giving	give	VBG
34837	1091	16	it	-PRON-	PRP
34837	1091	17	a	a	DT
34837	1091	18	thick	thick	JJ
34837	1091	19	cloudy	cloudy	JJ
34837	1091	20	look	look	NN
34837	1091	21	,	,	,
34837	1091	22	you	-PRON-	PRP
34837	1091	23	may	may	MD
34837	1091	24	be	be	VB
34837	1091	25	sure	sure	JJ
34837	1091	26	that	that	IN
34837	1091	27	the	the	DT
34837	1091	28	egg	egg	NN
34837	1091	29	is	be	VBZ
34837	1091	30	bad	bad	JJ
34837	1091	31	.	.	.
34837	1092	1	Eggs	egg	NNS
34837	1092	2	may	may	MD
34837	1092	3	be	be	VB
34837	1092	4	preserved	preserve	VBN
34837	1092	5	by	by	IN
34837	1092	6	keeping	keep	VBG
34837	1092	7	them	-PRON-	PRP
34837	1092	8	in	in	IN
34837	1092	9	a	a	DT
34837	1092	10	keg	keg	NN
34837	1092	11	of	of	IN
34837	1092	12	lime	lime	NN
34837	1092	13	-	-	HYPH
34837	1092	14	water	water	NN
34837	1092	15	,	,	,
34837	1092	16	or	or	CC
34837	1092	17	by	by	IN
34837	1092	18	greasing	grease	VBG
34837	1092	19	each	each	DT
34837	1092	20	egg	egg	NN
34837	1092	21	all	all	RB
34837	1092	22	over	over	RB
34837	1092	23	with	with	IN
34837	1092	24	dripping	dripping	NN
34837	1092	25	,	,	,
34837	1092	26	and	and	CC
34837	1092	27	putting	put	VBG
34837	1092	28	them	-PRON-	PRP
34837	1092	29	into	into	IN
34837	1092	30	a	a	DT
34837	1092	31	tight	tight	JJ
34837	1092	32	vessel	vessel	NN
34837	1092	33	filled	fill	VBN
34837	1092	34	with	with	IN
34837	1092	35	wood	wood	NN
34837	1092	36	-	-	HYPH
34837	1092	37	ashes	ashe	NNS
34837	1092	38	,	,	,
34837	1092	39	placing	place	VBG
34837	1092	40	them	-PRON-	PRP
34837	1092	41	all	all	DT
34837	1092	42	with	with	IN
34837	1092	43	their	-PRON-	PRP$
34837	1092	44	small	small	JJ
34837	1092	45	ends	end	NNS
34837	1092	46	downwards	downwards	RB
34837	1092	47	.	.	.
34837	1093	1	You	-PRON-	PRP
34837	1093	2	may	may	MD
34837	1093	3	also	also	RB
34837	1093	4	keep	keep	VB
34837	1093	5	them	-PRON-	PRP
34837	1093	6	by	by	IN
34837	1093	7	burying	bury	VBG
34837	1093	8	them	-PRON-	PRP
34837	1093	9	in	in	IN
34837	1093	10	salt	salt	NN
34837	1093	11	.	.	.
34837	1094	1	Still	still	RB
34837	1094	2	they	-PRON-	PRP
34837	1094	3	are	be	VBP
34837	1094	4	never	never	RB
34837	1094	5	so	so	RB
34837	1094	6	good	good	JJ
34837	1094	7	as	as	IN
34837	1094	8	when	when	WRB
34837	1094	9	quite	quite	RB
34837	1094	10	fresh	fresh	JJ
34837	1094	11	.	.	.
34837	1095	1	When	when	WRB
34837	1095	2	you	-PRON-	PRP
34837	1095	3	break	break	VBP
34837	1095	4	eggs	egg	NNS
34837	1095	5	for	for	IN
34837	1095	6	use	use	NN
34837	1095	7	,	,	,
34837	1095	8	do	do	VBP
34837	1095	9	every	every	DT
34837	1095	10	one	one	NN
34837	1095	11	separately	separately	RB
34837	1095	12	,	,	,
34837	1095	13	in	in	IN
34837	1095	14	a	a	DT
34837	1095	15	saucer	saucer	NN
34837	1095	16	.	.	.
34837	1096	1	If	if	IN
34837	1096	2	you	-PRON-	PRP
34837	1096	3	find	find	VBP
34837	1096	4	the	the	DT
34837	1096	5	egg	egg	NN
34837	1096	6	good	good	JJ
34837	1096	7	,	,	,
34837	1096	8	throw	throw	VB
34837	1096	9	it	-PRON-	PRP
34837	1096	10	into	into	IN
34837	1096	11	the	the	DT
34837	1096	12	pan	pan	NN
34837	1096	13	in	in	IN
34837	1096	14	which	which	WDT
34837	1096	15	they	-PRON-	PRP
34837	1096	16	are	be	VBP
34837	1096	17	to	to	TO
34837	1096	18	be	be	VB
34837	1096	19	beaten	beat	VBN
34837	1096	20	.	.	.
34837	1097	1	If	if	IN
34837	1097	2	you	-PRON-	PRP
34837	1097	3	meet	meet	VBP
34837	1097	4	with	with	IN
34837	1097	5	a	a	DT
34837	1097	6	bad	bad	JJ
34837	1097	7	one	one	NN
34837	1097	8	,	,	,
34837	1097	9	throw	throw	VB
34837	1097	10	it	-PRON-	PRP
34837	1097	11	away	away	RB
34837	1097	12	and	and	CC
34837	1097	13	wash	wash	VB
34837	1097	14	the	the	DT
34837	1097	15	saucer	saucer	NN
34837	1097	16	or	or	CC
34837	1097	17	get	get	VB
34837	1097	18	a	a	DT
34837	1097	19	clean	clean	JJ
34837	1097	20	one	one	NN
34837	1097	21	.	.	.
34837	1098	1	A	a	DT
34837	1098	2	single	single	JJ
34837	1098	3	bad	bad	JJ
34837	1098	4	egg	egg	NN
34837	1098	5	will	will	MD
34837	1098	6	make	make	VB
34837	1098	7	the	the	DT
34837	1098	8	whole	whole	JJ
34837	1098	9	mixture	mixture	NN
34837	1098	10	heavy	heavy	JJ
34837	1098	11	,	,	,
34837	1098	12	spungy	spungy	JJ
34837	1098	13	,	,	,
34837	1098	14	and	and	CC
34837	1098	15	of	of	IN
34837	1098	16	an	an	DT
34837	1098	17	unpleasant	unpleasant	JJ
34837	1098	18	taste	taste	NN
34837	1098	19	.	.	.
34837	1099	1	BOILED	BOILED	NNP
34837	1099	2	EGGS	EGGS	NNP
34837	1099	3	.	.	.
34837	1100	1	When	when	WRB
34837	1100	2	the	the	DT
34837	1100	3	water	water	NN
34837	1100	4	boils	boil	VBZ
34837	1100	5	hard	hard	RB
34837	1100	6	,	,	,
34837	1100	7	put	put	VBN
34837	1100	8	in	in	IN
34837	1100	9	the	the	DT
34837	1100	10	eggs	egg	NNS
34837	1100	11	,	,	,
34837	1100	12	and	and	CC
34837	1100	13	let	let	VB
34837	1100	14	them	-PRON-	PRP
34837	1100	15	boil	boil	VB
34837	1100	16	exactly	exactly	RB
34837	1100	17	three	three	CD
34837	1100	18	minutes	minute	NNS
34837	1100	19	.	.	.
34837	1101	1	Then	then	RB
34837	1101	2	take	take	VB
34837	1101	3	them	-PRON-	PRP
34837	1101	4	out	out	RP
34837	1101	5	,	,	,
34837	1101	6	and	and	CC
34837	1101	7	cover	cover	VB
34837	1101	8	them	-PRON-	PRP
34837	1101	9	up	up	RP
34837	1101	10	for	for	IN
34837	1101	11	about	about	RB
34837	1101	12	a	a	DT
34837	1101	13	minute	minute	NN
34837	1101	14	,	,	,
34837	1101	15	which	which	WDT
34837	1101	16	will	will	MD
34837	1101	17	greatly	greatly	RB
34837	1101	18	improve	improve	VB
34837	1101	19	them	-PRON-	PRP
34837	1101	20	.	.	.
34837	1102	1	Send	send	VB
34837	1102	2	them	-PRON-	PRP
34837	1102	3	to	to	IN
34837	1102	4	table	table	NN
34837	1102	5	wrapped	wrap	VBN
34837	1102	6	in	in	IN
34837	1102	7	a	a	DT
34837	1102	8	napkin	napkin	NN
34837	1102	9	,	,	,
34837	1102	10	and	and	CC
34837	1102	11	laid	lay	VBN
34837	1102	12	in	in	IN
34837	1102	13	a	a	DT
34837	1102	14	deep	deep	JJ
34837	1102	15	dish	dish	NN
34837	1102	16	.	.	.
34837	1103	1	FRIED	FRIED	NNP
34837	1103	2	EGGS	EGGS	NNP
34837	1103	3	.	.	.
34837	1104	1	Melt	melt	VB
34837	1104	2	a	a	DT
34837	1104	3	piece	piece	NN
34837	1104	4	of	of	IN
34837	1104	5	butter	butter	NN
34837	1104	6	in	in	IN
34837	1104	7	a	a	DT
34837	1104	8	frying	frying	JJ
34837	1104	9	-	-	HYPH
34837	1104	10	pan	pan	NN
34837	1104	11	.	.	.
34837	1105	1	When	when	WRB
34837	1105	2	it	-PRON-	PRP
34837	1105	3	ceases	cease	VBZ
34837	1105	4	to	to	IN
34837	1105	5	hiss	hiss	NNP
34837	1105	6	,	,	,
34837	1105	7	put	put	VBN
34837	1105	8	in	in	IN
34837	1105	9	the	the	DT
34837	1105	10	yolks	yolk	NNS
34837	1105	11	only	only	RB
34837	1105	12	of	of	IN
34837	1105	13	your	-PRON-	PRP$
34837	1105	14	eggs	egg	NNS
34837	1105	15	.	.	.
34837	1106	1	Season	season	VB
34837	1106	2	them	-PRON-	PRP
34837	1106	3	with	with	IN
34837	1106	4	pepper	pepper	NN
34837	1106	5	and	and	CC
34837	1106	6	salt	salt	NN
34837	1106	7	.	.	.
34837	1107	1	When	when	WRB
34837	1107	2	fried	fry	VBN
34837	1107	3	,	,	,
34837	1107	4	color	color	VB
34837	1107	5	them	-PRON-	PRP
34837	1107	6	by	by	IN
34837	1107	7	holding	hold	VBG
34837	1107	8	over	over	IN
34837	1107	9	them	-PRON-	PRP
34837	1107	10	a	a	DT
34837	1107	11	red	red	JJ
34837	1107	12	-	-	HYPH
34837	1107	13	hot	hot	JJ
34837	1107	14	shovel	shovel	NN
34837	1107	15	.	.	.
34837	1108	1	STEWED	STEWED	NNP
34837	1108	2	EGGS	EGGS	NNP
34837	1108	3	.	.	.
34837	1109	1	Melt	melt	VB
34837	1109	2	some	some	DT
34837	1109	3	butter	butter	NN
34837	1109	4	in	in	IN
34837	1109	5	a	a	DT
34837	1109	6	dish	dish	NN
34837	1109	7	that	that	WDT
34837	1109	8	will	will	MD
34837	1109	9	bear	bear	VB
34837	1109	10	the	the	DT
34837	1109	11	fire	fire	NN
34837	1109	12	.	.	.
34837	1110	1	Add	add	VB
34837	1110	2	to	to	IN
34837	1110	3	it	-PRON-	PRP
34837	1110	4	salt	salt	NN
34837	1110	5	,	,	,
34837	1110	6	and	and	CC
34837	1110	7	nutmeg	nutmeg	NNP
34837	1110	8	,	,	,
34837	1110	9	and	and	CC
34837	1110	10	a	a	DT
34837	1110	11	little	little	JJ
34837	1110	12	milk	milk	NN
34837	1110	13	in	in	IN
34837	1110	14	the	the	DT
34837	1110	15	proportion	proportion	NN
34837	1110	16	of	of	IN
34837	1110	17	a	a	DT
34837	1110	18	table	table	NN
34837	1110	19	-	-	HYPH
34837	1110	20	spoonful	spoonful	JJ
34837	1110	21	to	to	IN
34837	1110	22	each	each	DT
34837	1110	23	egg	egg	NN
34837	1110	24	.	.	.
34837	1111	1	Mix	mix	VB
34837	1111	2	them	-PRON-	PRP
34837	1111	3	well	well	RB
34837	1111	4	together	together	RB
34837	1111	5	.	.	.
34837	1112	1	Then	then	RB
34837	1112	2	lay	lie	VBD
34837	1112	3	over	over	IN
34837	1112	4	it	-PRON-	PRP
34837	1112	5	the	the	DT
34837	1112	6	yolks	yolk	NNS
34837	1112	7	of	of	IN
34837	1112	8	your	-PRON-	PRP$
34837	1112	9	eggs	egg	NNS
34837	1112	10	,	,	,
34837	1112	11	first	first	RB
34837	1112	12	ascertaining	ascertaining	NN
34837	1112	13	that	that	IN
34837	1112	14	they	-PRON-	PRP
34837	1112	15	are	be	VBP
34837	1112	16	all	all	RB
34837	1112	17	good	good	JJ
34837	1112	18	.	.	.
34837	1113	1	Let	let	VB
34837	1113	2	it	-PRON-	PRP
34837	1113	3	stew	stew	VB
34837	1113	4	over	over	IN
34837	1113	5	a	a	DT
34837	1113	6	slow	slow	JJ
34837	1113	7	fire	fire	NN
34837	1113	8	for	for	IN
34837	1113	9	a	a	DT
34837	1113	10	few	few	JJ
34837	1113	11	minutes	minute	NNS
34837	1113	12	;	;	:
34837	1113	13	and	and	CC
34837	1113	14	color	color	VB
34837	1113	15	it	-PRON-	PRP
34837	1113	16	by	by	IN
34837	1113	17	holding	hold	VBG
34837	1113	18	over	over	RP
34837	1113	19	it	-PRON-	PRP
34837	1113	20	a	a	DT
34837	1113	21	red	red	JJ
34837	1113	22	-	-	HYPH
34837	1113	23	hot	hot	JJ
34837	1113	24	shovel	shovel	NN
34837	1113	25	.	.	.
34837	1114	1	The	the	DT
34837	1114	2	eggs	egg	NNS
34837	1114	3	must	must	MD
34837	1114	4	not	not	RB
34837	1114	5	be	be	VB
34837	1114	6	allowed	allow	VBN
34837	1114	7	to	to	TO
34837	1114	8	get	get	VB
34837	1114	9	hard	hard	JJ
34837	1114	10	,	,	,
34837	1114	11	but	but	CC
34837	1114	12	the	the	DT
34837	1114	13	surface	surface	NN
34837	1114	14	should	should	MD
34837	1114	15	be	be	VB
34837	1114	16	soft	soft	JJ
34837	1114	17	and	and	CC
34837	1114	18	perfectly	perfectly	RB
34837	1114	19	smooth	smooth	JJ
34837	1114	20	and	and	CC
34837	1114	21	even	even	RB
34837	1114	22	.	.	.
34837	1115	1	Before	before	IN
34837	1115	2	you	-PRON-	PRP
34837	1115	3	put	put	VBP
34837	1115	4	in	in	IN
34837	1115	5	the	the	DT
34837	1115	6	eggs	egg	NNS
34837	1115	7	,	,	,
34837	1115	8	you	-PRON-	PRP
34837	1115	9	may	may	MD
34837	1115	10	stir	stir	VB
34837	1115	11	into	into	IN
34837	1115	12	the	the	DT
34837	1115	13	mixture	mixture	NN
34837	1115	14	some	some	DT
34837	1115	15	heads	head	NNS
34837	1115	16	of	of	IN
34837	1115	17	boiled	boil	VBN
34837	1115	18	asparagus	asparagus	NN
34837	1115	19	.	.	.
34837	1116	1	STUFFED	stuffed	NN
34837	1116	2	EGGS	EGGS	NNP
34837	1116	3	.	.	.
34837	1117	1	Boil	Boil	NNP
34837	1117	2	twelve	twelve	CD
34837	1117	3	eggs	egg	NNS
34837	1117	4	hard	hard	JJ
34837	1117	5	.	.	.
34837	1118	1	Take	take	VB
34837	1118	2	off	off	RP
34837	1118	3	the	the	DT
34837	1118	4	shell	shell	NN
34837	1118	5	,	,	,
34837	1118	6	and	and	CC
34837	1118	7	cut	cut	VB
34837	1118	8	each	each	DT
34837	1118	9	egg	egg	NN
34837	1118	10	in	in	IN
34837	1118	11	half	half	NN
34837	1118	12	.	.	.
34837	1119	1	Take	take	VB
34837	1119	2	out	out	RP
34837	1119	3	the	the	DT
34837	1119	4	yolks	yolk	NNS
34837	1119	5	,	,	,
34837	1119	6	and	and	CC
34837	1119	7	pound	pound	VB
34837	1119	8	them	-PRON-	PRP
34837	1119	9	in	in	IN
34837	1119	10	a	a	DT
34837	1119	11	mortar	mortar	NN
34837	1119	12	with	with	IN
34837	1119	13	a	a	DT
34837	1119	14	quarter	quarter	NN
34837	1119	15	of	of	IN
34837	1119	16	a	a	DT
34837	1119	17	pound	pound	NN
34837	1119	18	of	of	IN
34837	1119	19	butter	butter	NN
34837	1119	20	;	;	:
34837	1119	21	a	a	DT
34837	1119	22	nutmeg	nutmeg	NN
34837	1119	23	;	;	:
34837	1119	24	some	some	DT
34837	1119	25	grated	grate	VBN
34837	1119	26	bread	bread	NN
34837	1119	27	that	that	WDT
34837	1119	28	has	have	VBZ
34837	1119	29	been	be	VBN
34837	1119	30	soaked	soak	VBN
34837	1119	31	in	in	IN
34837	1119	32	milk	milk	NN
34837	1119	33	;	;	:
34837	1119	34	a	a	DT
34837	1119	35	little	little	JJ
34837	1119	36	salt	salt	NN
34837	1119	37	;	;	:
34837	1119	38	and	and	CC
34837	1119	39	if	if	IN
34837	1119	40	you	-PRON-	PRP
34837	1119	41	choose	choose	VBP
34837	1119	42	,	,	,
34837	1119	43	some	some	DT
34837	1119	44	minced	mince	VBN
34837	1119	45	sweet	sweet	JJ
34837	1119	46	-	-	HYPH
34837	1119	47	herbs	herb	NNS
34837	1119	48	.	.	.
34837	1120	1	Fill	fill	VB
34837	1120	2	the	the	DT
34837	1120	3	whites	white	NNS
34837	1120	4	of	of	IN
34837	1120	5	the	the	DT
34837	1120	6	eggs	egg	NNS
34837	1120	7	with	with	IN
34837	1120	8	this	this	DT
34837	1120	9	stuffing	stuffing	NN
34837	1120	10	,	,	,
34837	1120	11	heaping	heap	VBG
34837	1120	12	it	-PRON-	PRP
34837	1120	13	up	up	RP
34837	1120	14	,	,	,
34837	1120	15	and	and	CC
34837	1120	16	smoothing	smooth	VBG
34837	1120	17	it	-PRON-	PRP
34837	1120	18	into	into	IN
34837	1120	19	a	a	DT
34837	1120	20	round	round	NN
34837	1120	21	even	even	JJ
34837	1120	22	shape	shape	NN
34837	1120	23	.	.	.
34837	1121	1	Butter	butter	VB
34837	1121	2	a	a	DT
34837	1121	3	dish	dish	NN
34837	1121	4	,	,	,
34837	1121	5	and	and	CC
34837	1121	6	spread	spread	VBD
34837	1121	7	over	over	IN
34837	1121	8	the	the	DT
34837	1121	9	inside	inside	IN
34837	1121	10	a	a	DT
34837	1121	11	thin	thin	JJ
34837	1121	12	layer	layer	NN
34837	1121	13	of	of	IN
34837	1121	14	the	the	DT
34837	1121	15	stuffing	stuffing	NN
34837	1121	16	.	.	.
34837	1122	1	Arrange	arrange	VB
34837	1122	2	in	in	IN
34837	1122	3	it	-PRON-	PRP
34837	1122	4	all	all	DT
34837	1122	5	your	-PRON-	PRP$
34837	1122	6	halves	half	NNS
34837	1122	7	of	of	IN
34837	1122	8	eggs	egg	NNS
34837	1122	9	,	,	,
34837	1122	10	the	the	DT
34837	1122	11	bottoms	bottom	NNS
34837	1122	12	downwards	downwards	RB
34837	1122	13	.	.	.
34837	1123	1	Put	put	VB
34837	1123	2	them	-PRON-	PRP
34837	1123	3	into	into	IN
34837	1123	4	an	an	DT
34837	1123	5	oven	oven	NN
34837	1123	6	,	,	,
34837	1123	7	the	the	DT
34837	1123	8	lid	lid	NN
34837	1123	9	of	of	IN
34837	1123	10	which	which	WDT
34837	1123	11	must	must	MD
34837	1123	12	be	be	VB
34837	1123	13	hot	hot	JJ
34837	1123	14	.	.	.
34837	1124	1	Let	let	VB
34837	1124	2	them	-PRON-	PRP
34837	1124	3	set	set	VB
34837	1124	4	about	about	RB
34837	1124	5	five	five	CD
34837	1124	6	minutes	minute	NNS
34837	1124	7	,	,	,
34837	1124	8	and	and	CC
34837	1124	9	then	then	RB
34837	1124	10	send	send	VB
34837	1124	11	them	-PRON-	PRP
34837	1124	12	to	to	IN
34837	1124	13	table	table	NN
34837	1124	14	.	.	.
34837	1125	1	EGG	EGG	NNP
34837	1125	2	SNOW	SNOW	NNP
34837	1125	3	.	.	.
34837	1126	1	Take	take	VB
34837	1126	2	a	a	DT
34837	1126	3	quart	quart	NN
34837	1126	4	of	of	IN
34837	1126	5	milk	milk	NN
34837	1126	6	,	,	,
34837	1126	7	and	and	CC
34837	1126	8	stir	stir	VB
34837	1126	9	into	into	IN
34837	1126	10	it	-PRON-	PRP
34837	1126	11	two	two	CD
34837	1126	12	spoonfuls	spoonful	NNS
34837	1126	13	of	of	IN
34837	1126	14	rose	rose	NN
34837	1126	15	-	-	HYPH
34837	1126	16	water	water	NN
34837	1126	17	,	,	,
34837	1126	18	and	and	CC
34837	1126	19	a	a	DT
34837	1126	20	quarter	quarter	NN
34837	1126	21	of	of	IN
34837	1126	22	a	a	DT
34837	1126	23	pound	pound	NN
34837	1126	24	of	of	IN
34837	1126	25	white	white	JJ
34837	1126	26	sugar	sugar	NN
34837	1126	27	,	,	,
34837	1126	28	with	with	IN
34837	1126	29	a	a	DT
34837	1126	30	powdered	powdered	JJ
34837	1126	31	nutmeg	nutmeg	NN
34837	1126	32	.	.	.
34837	1127	1	Add	add	VB
34837	1127	2	by	by	IN
34837	1127	3	degrees	degree	NNS
34837	1127	4	the	the	DT
34837	1127	5	yolks	yolk	NNS
34837	1127	6	of	of	IN
34837	1127	7	twelve	twelve	CD
34837	1127	8	eggs	egg	NNS
34837	1127	9	well	well	RB
34837	1127	10	beaten	beat	VBN
34837	1127	11	.	.	.
34837	1128	1	Boil	Boil	NNP
34837	1128	2	the	the	DT
34837	1128	3	whole	whole	NN
34837	1128	4	together	together	RB
34837	1128	5	,	,	,
34837	1128	6	stirring	stir	VBG
34837	1128	7	it	-PRON-	PRP
34837	1128	8	all	all	PDT
34837	1128	9	the	the	DT
34837	1128	10	time	time	NN
34837	1128	11	,	,	,
34837	1128	12	so	so	IN
34837	1128	13	as	as	IN
34837	1128	14	to	to	TO
34837	1128	15	make	make	VB
34837	1128	16	a	a	DT
34837	1128	17	thick	thick	JJ
34837	1128	18	smooth	smooth	JJ
34837	1128	19	custard	custard	NN
34837	1128	20	.	.	.
34837	1129	1	If	if	IN
34837	1129	2	you	-PRON-	PRP
34837	1129	3	keep	keep	VBP
34837	1129	4	it	-PRON-	PRP
34837	1129	5	too	too	RB
34837	1129	6	long	long	RB
34837	1129	7	on	on	IN
34837	1129	8	the	the	DT
34837	1129	9	fire	fire	NN
34837	1129	10	,	,	,
34837	1129	11	it	-PRON-	PRP
34837	1129	12	will	will	MD
34837	1129	13	be	be	VB
34837	1129	14	lumpy	lumpy	VBN
34837	1129	15	.	.	.
34837	1130	1	Set	set	VB
34837	1130	2	it	-PRON-	PRP
34837	1130	3	away	away	RB
34837	1130	4	to	to	TO
34837	1130	5	get	get	VB
34837	1130	6	cold	cold	JJ
34837	1130	7	in	in	IN
34837	1130	8	a	a	DT
34837	1130	9	deep	deep	JJ
34837	1130	10	dish	dish	NN
34837	1130	11	.	.	.
34837	1131	1	Beat	beat	VB
34837	1131	2	the	the	DT
34837	1131	3	whites	white	NNS
34837	1131	4	of	of	IN
34837	1131	5	the	the	DT
34837	1131	6	eggs	egg	NNS
34837	1131	7	to	to	IN
34837	1131	8	a	a	DT
34837	1131	9	stiff	stiff	JJ
34837	1131	10	froth	froth	NN
34837	1131	11	that	that	WDT
34837	1131	12	will	will	MD
34837	1131	13	stand	stand	VB
34837	1131	14	alone	alone	RB
34837	1131	15	,	,	,
34837	1131	16	adding	add	VBG
34837	1131	17	to	to	IN
34837	1131	18	it	-PRON-	PRP
34837	1131	19	twelve	twelve	CD
34837	1131	20	drops	drop	NNS
34837	1131	21	of	of	IN
34837	1131	22	essence	essence	NN
34837	1131	23	of	of	IN
34837	1131	24	lemon	lemon	NN
34837	1131	25	.	.	.
34837	1132	1	Heap	heap	VB
34837	1132	2	it	-PRON-	PRP
34837	1132	3	on	on	IN
34837	1132	4	the	the	DT
34837	1132	5	dish	dish	NN
34837	1132	6	of	of	IN
34837	1132	7	custard	custard	NN
34837	1132	8	so	so	IN
34837	1132	9	as	as	IN
34837	1132	10	to	to	TO
34837	1132	11	look	look	VB
34837	1132	12	like	like	IN
34837	1132	13	a	a	DT
34837	1132	14	pile	pile	NN
34837	1132	15	of	of	IN
34837	1132	16	snow	snow	NN
34837	1132	17	;	;	:
34837	1132	18	or	or	CC
34837	1132	19	you	-PRON-	PRP
34837	1132	20	may	may	MD
34837	1132	21	drop	drop	VB
34837	1132	22	it	-PRON-	PRP
34837	1132	23	with	with	IN
34837	1132	24	a	a	DT
34837	1132	25	large	large	JJ
34837	1132	26	spoon	spoon	NN
34837	1132	27	,	,	,
34837	1132	28	so	so	IN
34837	1132	29	as	as	IN
34837	1132	30	to	to	TO
34837	1132	31	form	form	VB
34837	1132	32	separate	separate	JJ
34837	1132	33	balls	ball	NNS
34837	1132	34	.	.	.
34837	1133	1	On	on	IN
34837	1133	2	the	the	DT
34837	1133	3	top	top	NN
34837	1133	4	of	of	IN
34837	1133	5	each	each	DT
34837	1133	6	ball	ball	NN
34837	1133	7	you	-PRON-	PRP
34837	1133	8	may	may	MD
34837	1133	9	lay	lay	VB
34837	1133	10	a	a	DT
34837	1133	11	tea	tea	NN
34837	1133	12	-	-	HYPH
34837	1133	13	spoonful	spoonful	JJ
34837	1133	14	of	of	IN
34837	1133	15	stiff	stiff	JJ
34837	1133	16	currant	currant	NN
34837	1133	17	-	-	HYPH
34837	1133	18	jelly	jelly	NN
34837	1133	19	.	.	.
34837	1134	1	PANCAKES	pancake	NNS
34837	1134	2	.	.	.
34837	1135	1	Beat	beat	VB
34837	1135	2	together	together	RB
34837	1135	3	a	a	DT
34837	1135	4	quart	quart	NN
34837	1135	5	of	of	IN
34837	1135	6	sifted	sift	VBN
34837	1135	7	flour	flour	NN
34837	1135	8	,	,	,
34837	1135	9	six	six	CD
34837	1135	10	eggs	egg	NNS
34837	1135	11	,	,	,
34837	1135	12	a	a	DT
34837	1135	13	table	table	NN
34837	1135	14	-	-	HYPH
34837	1135	15	spoonful	spoonful	JJ
34837	1135	16	of	of	IN
34837	1135	17	brandy	brandy	NN
34837	1135	18	,	,	,
34837	1135	19	a	a	DT
34837	1135	20	grated	grate	VBN
34837	1135	21	nutmeg	nutmeg	NN
34837	1135	22	,	,	,
34837	1135	23	a	a	DT
34837	1135	24	little	little	JJ
34837	1135	25	salt	salt	NN
34837	1135	26	,	,	,
34837	1135	27	and	and	CC
34837	1135	28	sufficient	sufficient	JJ
34837	1135	29	water	water	NN
34837	1135	30	to	to	TO
34837	1135	31	make	make	VB
34837	1135	32	a	a	DT
34837	1135	33	thin	thin	JJ
34837	1135	34	batter	batter	NN
34837	1135	35	.	.	.
34837	1136	1	Melt	melt	VB
34837	1136	2	a	a	DT
34837	1136	3	piece	piece	NN
34837	1136	4	of	of	IN
34837	1136	5	butter	butter	NN
34837	1136	6	in	in	IN
34837	1136	7	a	a	DT
34837	1136	8	frying	frying	JJ
34837	1136	9	-	-	HYPH
34837	1136	10	pan	pan	NN
34837	1136	11	,	,	,
34837	1136	12	or	or	CC
34837	1136	13	substitute	substitute	VB
34837	1136	14	a	a	DT
34837	1136	15	little	little	JJ
34837	1136	16	sweet	sweet	JJ
34837	1136	17	-	-	HYPH
34837	1136	18	oil	oil	NN
34837	1136	19	.	.	.
34837	1137	1	Pour	pour	VB
34837	1137	2	in	in	IN
34837	1137	3	a	a	DT
34837	1137	4	ladleful	ladleful	NN
34837	1137	5	of	of	IN
34837	1137	6	the	the	DT
34837	1137	7	batter	batter	NN
34837	1137	8	,	,	,
34837	1137	9	and	and	CC
34837	1137	10	let	let	VB
34837	1137	11	it	-PRON-	PRP
34837	1137	12	spread	spread	VB
34837	1137	13	into	into	IN
34837	1137	14	a	a	DT
34837	1137	15	circular	circular	JJ
34837	1137	16	form	form	NN
34837	1137	17	.	.	.
34837	1138	1	When	when	WRB
34837	1138	2	it	-PRON-	PRP
34837	1138	3	is	be	VBZ
34837	1138	4	slightly	slightly	RB
34837	1138	5	brown	brown	JJ
34837	1138	6	on	on	IN
34837	1138	7	one	one	CD
34837	1138	8	side	side	NN
34837	1138	9	,	,	,
34837	1138	10	turn	turn	VB
34837	1138	11	it	-PRON-	PRP
34837	1138	12	carefully	carefully	RB
34837	1138	13	on	on	IN
34837	1138	14	the	the	DT
34837	1138	15	other	other	JJ
34837	1138	16	.	.	.
34837	1139	1	Serve	serve	VB
34837	1139	2	them	-PRON-	PRP
34837	1139	3	up	up	RP
34837	1139	4	with	with	IN
34837	1139	5	white	white	JJ
34837	1139	6	sugar	sugar	NN
34837	1139	7	grated	grate	VBN
34837	1139	8	over	over	IN
34837	1139	9	each	each	DT
34837	1139	10	.	.	.
34837	1140	1	You	-PRON-	PRP
34837	1140	2	may	may	MD
34837	1140	3	color	color	VB
34837	1140	4	them	-PRON-	PRP
34837	1140	5	pink	pink	JJ
34837	1140	6	,	,	,
34837	1140	7	by	by	IN
34837	1140	8	stirring	stir	VBG
34837	1140	9	into	into	IN
34837	1140	10	the	the	DT
34837	1140	11	mixture	mixture	NN
34837	1140	12	some	some	DT
34837	1140	13	of	of	IN
34837	1140	14	the	the	DT
34837	1140	15	juice	juice	NN
34837	1140	16	of	of	IN
34837	1140	17	a	a	DT
34837	1140	18	beet	beet	NN
34837	1140	19	-	-	HYPH
34837	1140	20	root	root	NN
34837	1140	21	,	,	,
34837	1140	22	which	which	WDT
34837	1140	23	has	have	VBZ
34837	1140	24	been	be	VBN
34837	1140	25	boiled	boil	VBN
34837	1140	26	and	and	CC
34837	1140	27	then	then	RB
34837	1140	28	beaten	beat	VBN
34837	1140	29	in	in	IN
34837	1140	30	a	a	DT
34837	1140	31	mortar	mortar	NN
34837	1140	32	.	.	.
34837	1141	1	OMELETS	OMELETS	NNP
34837	1141	2	.	.	.
34837	1142	1	_	_	NNP
34837	1142	2	Cheese	Cheese	NNP
34837	1142	3	Omelet._--Grate	omelet._--grate	VB
34837	1142	4	some	some	DT
34837	1142	5	rich	rich	JJ
34837	1142	6	cheese	cheese	NN
34837	1142	7	,	,	,
34837	1142	8	and	and	CC
34837	1142	9	mix	mix	VB
34837	1142	10	it	-PRON-	PRP
34837	1142	11	gradually	gradually	RB
34837	1142	12	with	with	IN
34837	1142	13	your	-PRON-	PRP$
34837	1142	14	eggs	egg	NNS
34837	1142	15	while	while	IN
34837	1142	16	beating	beat	VBG
34837	1142	17	them	-PRON-	PRP
34837	1142	18	.	.	.
34837	1143	1	Season	season	NN
34837	1143	2	with	with	IN
34837	1143	3	salt	salt	NN
34837	1143	4	and	and	CC
34837	1143	5	pepper	pepper	NN
34837	1143	6	.	.	.
34837	1144	1	Melt	melt	VB
34837	1144	2	some	some	DT
34837	1144	3	butter	butter	NN
34837	1144	4	in	in	IN
34837	1144	5	a	a	DT
34837	1144	6	frying	frying	JJ
34837	1144	7	-	-	HYPH
34837	1144	8	pan	pan	NN
34837	1144	9	.	.	.
34837	1145	1	Put	put	VB
34837	1145	2	in	in	RP
34837	1145	3	your	-PRON-	PRP$
34837	1145	4	omelet	omelet	NN
34837	1145	5	,	,	,
34837	1145	6	and	and	CC
34837	1145	7	fry	fry	VB
34837	1145	8	it	-PRON-	PRP
34837	1145	9	first	first	RB
34837	1145	10	on	on	IN
34837	1145	11	one	one	CD
34837	1145	12	side	side	NN
34837	1145	13	,	,	,
34837	1145	14	and	and	CC
34837	1145	15	then	then	RB
34837	1145	16	on	on	IN
34837	1145	17	the	the	DT
34837	1145	18	other	other	JJ
34837	1145	19	.	.	.
34837	1146	1	When	when	WRB
34837	1146	2	you	-PRON-	PRP
34837	1146	3	dish	dish	VBP
34837	1146	4	it	-PRON-	PRP
34837	1146	5	up	up	RP
34837	1146	6	,	,	,
34837	1146	7	fold	fold	VB
34837	1146	8	it	-PRON-	PRP
34837	1146	9	over	over	RP
34837	1146	10	in	in	IN
34837	1146	11	half	half	NN
34837	1146	12	.	.	.
34837	1147	1	_	_	NNP
34837	1147	2	Bread	Bread	NNP
34837	1147	3	Omelet._--Put	omelet._--put	CD
34837	1147	4	two	two	CD
34837	1147	5	handfuls	handful	NNS
34837	1147	6	or	or	CC
34837	1147	7	more	more	JJR
34837	1147	8	of	of	IN
34837	1147	9	bread	bread	NN
34837	1147	10	crumbs	crumb	VBZ
34837	1147	11	into	into	IN
34837	1147	12	half	half	PDT
34837	1147	13	a	a	DT
34837	1147	14	pint	pint	NN
34837	1147	15	of	of	IN
34837	1147	16	cream	cream	NN
34837	1147	17	,	,	,
34837	1147	18	with	with	IN
34837	1147	19	a	a	DT
34837	1147	20	grated	grate	VBN
34837	1147	21	nutmeg	nutmeg	NN
34837	1147	22	and	and	CC
34837	1147	23	a	a	DT
34837	1147	24	little	little	JJ
34837	1147	25	salt	salt	NN
34837	1147	26	.	.	.
34837	1148	1	When	when	WRB
34837	1148	2	the	the	DT
34837	1148	3	bread	bread	NN
34837	1148	4	has	have	VBZ
34837	1148	5	absorbed	absorb	VBN
34837	1148	6	all	all	PDT
34837	1148	7	the	the	DT
34837	1148	8	cream	cream	NN
34837	1148	9	,	,	,
34837	1148	10	stir	stir	VB
34837	1148	11	it	-PRON-	PRP
34837	1148	12	into	into	IN
34837	1148	13	the	the	DT
34837	1148	14	eggs	egg	NNS
34837	1148	15	as	as	IN
34837	1148	16	you	-PRON-	PRP
34837	1148	17	beat	beat	VBD
34837	1148	18	them	-PRON-	PRP
34837	1148	19	for	for	IN
34837	1148	20	the	the	DT
34837	1148	21	omelet	omelet	NN
34837	1148	22	.	.	.
34837	1149	1	Fry	fry	VB
34837	1149	2	it	-PRON-	PRP
34837	1149	3	in	in	IN
34837	1149	4	butter	butter	NN
34837	1149	5	,	,	,
34837	1149	6	and	and	CC
34837	1149	7	when	when	WRB
34837	1149	8	dished	dish	VBN
34837	1149	9	,	,	,
34837	1149	10	fold	fold	VB
34837	1149	11	one	one	CD
34837	1149	12	half	half	NN
34837	1149	13	over	over	IN
34837	1149	14	the	the	DT
34837	1149	15	other	other	JJ
34837	1149	16	.	.	.
34837	1150	1	_	_	NNP
34837	1150	2	Lobster	Lobster	NNP
34837	1150	3	Omelet._--Beat	omelet._--beat	VBP
34837	1150	4	in	in	IN
34837	1150	5	a	a	DT
34837	1150	6	mortar	mortar	NN
34837	1150	7	the	the	DT
34837	1150	8	flesh	flesh	NN
34837	1150	9	of	of	IN
34837	1150	10	a	a	DT
34837	1150	11	boiled	boil	VBN
34837	1150	12	lobster	lobster	NN
34837	1150	13	,	,	,
34837	1150	14	adding	add	VBG
34837	1150	15	,	,	,
34837	1150	16	at	at	IN
34837	1150	17	times	time	NNS
34837	1150	18	,	,	,
34837	1150	19	a	a	DT
34837	1150	20	little	little	JJ
34837	1150	21	butter	butter	NN
34837	1150	22	;	;	:
34837	1150	23	and	and	CC
34837	1150	24	season	season	VB
34837	1150	25	it	-PRON-	PRP
34837	1150	26	with	with	IN
34837	1150	27	pepper	pepper	NN
34837	1150	28	and	and	CC
34837	1150	29	salt	salt	NN
34837	1150	30	.	.	.
34837	1151	1	Stir	stir	VB
34837	1151	2	it	-PRON-	PRP
34837	1151	3	gradually	gradually	RB
34837	1151	4	into	into	IN
34837	1151	5	the	the	DT
34837	1151	6	eggs	egg	NNS
34837	1151	7	while	while	IN
34837	1151	8	beating	beat	VBG
34837	1151	9	them	-PRON-	PRP
34837	1151	10	.	.	.
34837	1152	1	Fry	fry	VB
34837	1152	2	it	-PRON-	PRP
34837	1152	3	in	in	IN
34837	1152	4	butter	butter	NN
34837	1152	5	.	.	.
34837	1153	1	_	_	NNP
34837	1153	2	Onion	Onion	NNP
34837	1153	3	Omelet._--Boil	omelet._--boil	CD
34837	1153	4	some	some	DT
34837	1153	5	onions	onion	NNS
34837	1153	6	;	;	:
34837	1153	7	mince	mince	VB
34837	1153	8	them	-PRON-	PRP
34837	1153	9	fine	fine	RB
34837	1153	10	,	,	,
34837	1153	11	and	and	CC
34837	1153	12	moisten	moisten	VB
34837	1153	13	them	-PRON-	PRP
34837	1153	14	with	with	IN
34837	1153	15	milk	milk	NN
34837	1153	16	.	.	.
34837	1154	1	Stir	stir	VB
34837	1154	2	them	-PRON-	PRP
34837	1154	3	into	into	IN
34837	1154	4	the	the	DT
34837	1154	5	eggs	egg	NNS
34837	1154	6	as	as	IN
34837	1154	7	you	-PRON-	PRP
34837	1154	8	beat	beat	VBD
34837	1154	9	them	-PRON-	PRP
34837	1154	10	.	.	.
34837	1155	1	_	_	NNP
34837	1155	2	Ham	Ham	NNP
34837	1155	3	Omelet._--Is	omelet._--is	NN
34837	1155	4	made	make	VBN
34837	1155	5	with	with	IN
34837	1155	6	grated	grate	VBN
34837	1155	7	cold	cold	JJ
34837	1155	8	ham	ham	NN
34837	1155	9	,	,	,
34837	1155	10	stirred	stir	VBN
34837	1155	11	into	into	IN
34837	1155	12	the	the	DT
34837	1155	13	eggs	egg	NNS
34837	1155	14	while	while	IN
34837	1155	15	beating	beat	VBG
34837	1155	16	.	.	.
34837	1156	1	Omelets	omelet	NNS
34837	1156	2	may	may	MD
34837	1156	3	be	be	VB
34837	1156	4	seasoned	season	VBN
34837	1156	5	in	in	IN
34837	1156	6	the	the	DT
34837	1156	7	same	same	JJ
34837	1156	8	manner	manner	NN
34837	1156	9	with	with	IN
34837	1156	10	parsley	parsley	NNP
34837	1156	11	,	,	,
34837	1156	12	chopped	chop	VBD
34837	1156	13	sweet	sweet	JJ
34837	1156	14	-	-	HYPH
34837	1156	15	herbs	herb	NNS
34837	1156	16	,	,	,
34837	1156	17	or	or	CC
34837	1156	18	mushrooms	mushroom	NNS
34837	1156	19	.	.	.
34837	1157	1	Also	also	RB
34837	1157	2	with	with	IN
34837	1157	3	minced	mince	VBN
34837	1157	4	oysters	oyster	NNS
34837	1157	5	.	.	.
34837	1158	1	MACCARONI	MACCARONI	NNP
34837	1158	2	.	.	.
34837	1159	1	Boil	boil	VB
34837	1159	2	half	half	PDT
34837	1159	3	a	a	DT
34837	1159	4	pound	pound	NN
34837	1159	5	of	of	IN
34837	1159	6	maccaroni	maccaroni	JJ
34837	1159	7	with	with	IN
34837	1159	8	two	two	CD
34837	1159	9	ounces	ounce	NNS
34837	1159	10	of	of	IN
34837	1159	11	butter	butter	NN
34837	1159	12	,	,	,
34837	1159	13	some	some	DT
34837	1159	14	whole	whole	JJ
34837	1159	15	pepper	pepper	NN
34837	1159	16	,	,	,
34837	1159	17	and	and	CC
34837	1159	18	a	a	DT
34837	1159	19	little	little	JJ
34837	1159	20	salt	salt	NN
34837	1159	21	.	.	.
34837	1160	1	Do	do	VB
34837	1160	2	not	not	RB
34837	1160	3	let	let	VB
34837	1160	4	it	-PRON-	PRP
34837	1160	5	boil	boil	VB
34837	1160	6	long	long	RB
34837	1160	7	enough	enough	RB
34837	1160	8	for	for	IN
34837	1160	9	the	the	DT
34837	1160	10	maccaroni	maccaroni	NN
34837	1160	11	to	to	TO
34837	1160	12	lose	lose	VB
34837	1160	13	its	-PRON-	PRP$
34837	1160	14	shape	shape	NN
34837	1160	15	.	.	.
34837	1161	1	When	when	WRB
34837	1161	2	done	do	VBN
34837	1161	3	,	,	,
34837	1161	4	mix	mix	VB
34837	1161	5	with	with	IN
34837	1161	6	it	-PRON-	PRP
34837	1161	7	a	a	DT
34837	1161	8	quarter	quarter	NN
34837	1161	9	of	of	IN
34837	1161	10	a	a	DT
34837	1161	11	pound	pound	NN
34837	1161	12	of	of	IN
34837	1161	13	rich	rich	JJ
34837	1161	14	cheese	cheese	NN
34837	1161	15	,	,	,
34837	1161	16	scraped	scrape	VBN
34837	1161	17	or	or	CC
34837	1161	18	grated	grate	VBN
34837	1161	19	.	.	.
34837	1162	1	Butter	butter	VB
34837	1162	2	a	a	DT
34837	1162	3	deep	deep	JJ
34837	1162	4	dish	dish	NN
34837	1162	5	,	,	,
34837	1162	6	and	and	CC
34837	1162	7	put	put	VBD
34837	1162	8	the	the	DT
34837	1162	9	mixture	mixture	NN
34837	1162	10	into	into	IN
34837	1162	11	it	-PRON-	PRP
34837	1162	12	.	.	.
34837	1163	1	Then	then	RB
34837	1163	2	set	set	VB
34837	1163	3	it	-PRON-	PRP
34837	1163	4	for	for	IN
34837	1163	5	a	a	DT
34837	1163	6	quarter	quarter	NN
34837	1163	7	of	of	IN
34837	1163	8	an	an	DT
34837	1163	9	hour	hour	NN
34837	1163	10	in	in	IN
34837	1163	11	the	the	DT
34837	1163	12	oven	oven	NN
34837	1163	13	.	.	.
34837	1164	1	Brown	brown	VB
34837	1164	2	the	the	DT
34837	1164	3	top	top	NN
34837	1164	4	with	with	IN
34837	1164	5	a	a	DT
34837	1164	6	red	red	JJ
34837	1164	7	-	-	HYPH
34837	1164	8	hot	hot	JJ
34837	1164	9	shovel	shovel	NN
34837	1164	10	.	.	.
34837	1165	1	MACCARONI	MACCARONI	NNP
34837	1165	2	PIE	PIE	NNP
34837	1165	3	.	.	.
34837	1166	1	Take	take	VB
34837	1166	2	half	half	PDT
34837	1166	3	a	a	DT
34837	1166	4	pound	pound	NN
34837	1166	5	of	of	IN
34837	1166	6	maccaroni	maccaroni	NN
34837	1166	7	,	,	,
34837	1166	8	and	and	CC
34837	1166	9	put	put	VBD
34837	1166	10	it	-PRON-	PRP
34837	1166	11	into	into	IN
34837	1166	12	a	a	DT
34837	1166	13	stew	stew	NN
34837	1166	14	-	-	HYPH
34837	1166	15	pan	pan	NN
34837	1166	16	with	with	IN
34837	1166	17	an	an	DT
34837	1166	18	ounce	ounce	NN
34837	1166	19	of	of	IN
34837	1166	20	butter	butter	NN
34837	1166	21	,	,	,
34837	1166	22	a	a	DT
34837	1166	23	little	little	JJ
34837	1166	24	salt	salt	NN
34837	1166	25	and	and	CC
34837	1166	26	pepper	pepper	NN
34837	1166	27	,	,	,
34837	1166	28	and	and	CC
34837	1166	29	water	water	NN
34837	1166	30	enough	enough	JJ
34837	1166	31	to	to	TO
34837	1166	32	cover	cover	VB
34837	1166	33	it	-PRON-	PRP
34837	1166	34	.	.	.
34837	1167	1	Stew	stew	VB
34837	1167	2	it	-PRON-	PRP
34837	1167	3	till	till	IN
34837	1167	4	dry	dry	VB
34837	1167	5	.	.	.
34837	1168	1	Then	then	RB
34837	1168	2	grate	grate	VB
34837	1168	3	a	a	DT
34837	1168	4	quarter	quarter	NN
34837	1168	5	of	of	IN
34837	1168	6	a	a	DT
34837	1168	7	pound	pound	NN
34837	1168	8	of	of	IN
34837	1168	9	fine	fine	JJ
34837	1168	10	cheese	cheese	NN
34837	1168	11	,	,	,
34837	1168	12	and	and	CC
34837	1168	13	mix	mix	VB
34837	1168	14	it	-PRON-	PRP
34837	1168	15	with	with	IN
34837	1168	16	the	the	DT
34837	1168	17	maccaroni	maccaroni	NN
34837	1168	18	,	,	,
34837	1168	19	adding	add	VBG
34837	1168	20	another	another	DT
34837	1168	21	ounce	ounce	NN
34837	1168	22	of	of	IN
34837	1168	23	butter	butter	NN
34837	1168	24	.	.	.
34837	1169	1	Set	set	VB
34837	1169	2	it	-PRON-	PRP
34837	1169	3	away	away	RB
34837	1169	4	to	to	TO
34837	1169	5	get	get	VB
34837	1169	6	cold	cold	JJ
34837	1169	7	.	.	.
34837	1170	1	Take	take	VB
34837	1170	2	another	another	DT
34837	1170	3	pan	pan	NN
34837	1170	4	,	,	,
34837	1170	5	which	which	WDT
34837	1170	6	must	must	MD
34837	1170	7	be	be	VB
34837	1170	8	very	very	RB
34837	1170	9	deep	deep	JJ
34837	1170	10	,	,	,
34837	1170	11	with	with	IN
34837	1170	12	a	a	DT
34837	1170	13	flat	flat	JJ
34837	1170	14	bottom	bottom	NN
34837	1170	15	,	,	,
34837	1170	16	and	and	CC
34837	1170	17	nearly	nearly	RB
34837	1170	18	the	the	DT
34837	1170	19	shape	shape	NN
34837	1170	20	of	of	IN
34837	1170	21	a	a	DT
34837	1170	22	drum	drum	NN
34837	1170	23	.	.	.
34837	1171	1	Butter	butter	VB
34837	1171	2	the	the	DT
34837	1171	3	inside	inside	NN
34837	1171	4	.	.	.
34837	1172	1	Make	make	VB
34837	1172	2	a	a	DT
34837	1172	3	good	good	JJ
34837	1172	4	paste	paste	NN
34837	1172	5	,	,	,
34837	1172	6	and	and	CC
34837	1172	7	cover	cover	VB
34837	1172	8	with	with	IN
34837	1172	9	it	-PRON-	PRP
34837	1172	10	the	the	DT
34837	1172	11	whole	whole	JJ
34837	1172	12	interior	interior	NN
34837	1172	13	of	of	IN
34837	1172	14	the	the	DT
34837	1172	15	pan	pan	NN
34837	1172	16	,	,	,
34837	1172	17	sides	side	NNS
34837	1172	18	and	and	CC
34837	1172	19	bottom	bottom	NN
34837	1172	20	.	.	.
34837	1173	1	Put	put	VB
34837	1173	2	in	in	RP
34837	1173	3	the	the	DT
34837	1173	4	maccaroni	maccaroni	NN
34837	1173	5	.	.	.
34837	1174	1	Cover	cover	VB
34837	1174	2	the	the	DT
34837	1174	3	pie	pie	NN
34837	1174	4	with	with	IN
34837	1174	5	a	a	DT
34837	1174	6	lid	lid	NN
34837	1174	7	of	of	IN
34837	1174	8	paste	paste	NN
34837	1174	9	.	.	.
34837	1175	1	Bake	bake	VB
34837	1175	2	it	-PRON-	PRP
34837	1175	3	at	at	RB
34837	1175	4	least	least	RBS
34837	1175	5	half	half	PDT
34837	1175	6	an	an	DT
34837	1175	7	hour	hour	NN
34837	1175	8	.	.	.
34837	1176	1	When	when	WRB
34837	1176	2	done	do	VBN
34837	1176	3	,	,	,
34837	1176	4	loosen	loosen	VB
34837	1176	5	it	-PRON-	PRP
34837	1176	6	from	from	IN
34837	1176	7	the	the	DT
34837	1176	8	pan	pan	NN
34837	1176	9	and	and	CC
34837	1176	10	turn	turn	VB
34837	1176	11	it	-PRON-	PRP
34837	1176	12	out	out	RP
34837	1176	13	on	on	IN
34837	1176	14	a	a	DT
34837	1176	15	dish	dish	NN
34837	1176	16	.	.	.
34837	1177	1	It	-PRON-	PRP
34837	1177	2	will	will	MD
34837	1177	3	be	be	VB
34837	1177	4	in	in	IN
34837	1177	5	the	the	DT
34837	1177	6	form	form	NN
34837	1177	7	of	of	IN
34837	1177	8	a	a	DT
34837	1177	9	drum	drum	NN
34837	1177	10	,	,	,
34837	1177	11	if	if	IN
34837	1177	12	the	the	DT
34837	1177	13	pan	pan	NN
34837	1177	14	was	be	VBD
34837	1177	15	of	of	IN
34837	1177	16	that	that	DT
34837	1177	17	shape	shape	NN
34837	1177	18	.	.	.
34837	1178	1	BLANCMANGE	BLANCMANGE	NNP
34837	1178	2	IN	in	IN
34837	1178	3	EGGS	EGGS	NNP
34837	1178	4	.	.	.
34837	1179	1	Take	take	VB
34837	1179	2	two	two	CD
34837	1179	3	ounces	ounce	NNS
34837	1179	4	of	of	IN
34837	1179	5	shelled	shell	VBN
34837	1179	6	sweet	sweet	JJ
34837	1179	7	almonds	almond	NNS
34837	1179	8	,	,	,
34837	1179	9	and	and	CC
34837	1179	10	one	one	CD
34837	1179	11	ounce	ounce	NN
34837	1179	12	of	of	IN
34837	1179	13	shelled	shelled	JJ
34837	1179	14	bitter	bitter	JJ
34837	1179	15	almonds	almond	NNS
34837	1179	16	.	.	.
34837	1180	1	Blanch	blanch	VB
34837	1180	2	them	-PRON-	PRP
34837	1180	3	by	by	IN
34837	1180	4	throwing	throw	VBG
34837	1180	5	them	-PRON-	PRP
34837	1180	6	into	into	IN
34837	1180	7	scalding	scalding	NN
34837	1180	8	water	water	NN
34837	1180	9	to	to	TO
34837	1180	10	make	make	VB
34837	1180	11	the	the	DT
34837	1180	12	skins	skin	NNS
34837	1180	13	peel	peel	VB
34837	1180	14	off	off	RP
34837	1180	15	easily	easily	RB
34837	1180	16	;	;	:
34837	1180	17	then	then	RB
34837	1180	18	put	put	VB
34837	1180	19	them	-PRON-	PRP
34837	1180	20	in	in	IN
34837	1180	21	cold	cold	JJ
34837	1180	22	water	water	NN
34837	1180	23	;	;	:
34837	1180	24	wipe	wipe	VB
34837	1180	25	them	-PRON-	PRP
34837	1180	26	dry	dry	VB
34837	1180	27	afterwards	afterwards	RB
34837	1180	28	,	,	,
34837	1180	29	and	and	CC
34837	1180	30	pound	pound	VB
34837	1180	31	them	-PRON-	PRP
34837	1180	32	in	in	IN
34837	1180	33	a	a	DT
34837	1180	34	mortar	mortar	NN
34837	1180	35	,	,	,
34837	1180	36	adding	add	VBG
34837	1180	37	at	at	IN
34837	1180	38	times	time	NNS
34837	1180	39	a	a	DT
34837	1180	40	little	little	JJ
34837	1180	41	rose	rose	NN
34837	1180	42	-	-	HYPH
34837	1180	43	water	water	NN
34837	1180	44	.	.	.
34837	1181	1	Dissolve	dissolve	VB
34837	1181	2	an	an	DT
34837	1181	3	ounce	ounce	NN
34837	1181	4	of	of	IN
34837	1181	5	isinglass	isinglass	NN
34837	1181	6	in	in	IN
34837	1181	7	warm	warm	JJ
34837	1181	8	water	water	NN
34837	1181	9	,	,	,
34837	1181	10	and	and	CC
34837	1181	11	then	then	RB
34837	1181	12	stir	stir	VB
34837	1181	13	it	-PRON-	PRP
34837	1181	14	into	into	IN
34837	1181	15	a	a	DT
34837	1181	16	quart	quart	NN
34837	1181	17	of	of	IN
34837	1181	18	cream	cream	NN
34837	1181	19	.	.	.
34837	1182	1	Add	add	VB
34837	1182	2	a	a	DT
34837	1182	3	quarter	quarter	NN
34837	1182	4	of	of	IN
34837	1182	5	a	a	DT
34837	1182	6	pound	pound	NN
34837	1182	7	of	of	IN
34837	1182	8	broken	broken	JJ
34837	1182	9	loaf	loaf	NN
34837	1182	10	-	-	HYPH
34837	1182	11	sugar	sugar	NN
34837	1182	12	,	,	,
34837	1182	13	and	and	CC
34837	1182	14	a	a	DT
34837	1182	15	wine	wine	NN
34837	1182	16	-	-	HYPH
34837	1182	17	glass	glass	NN
34837	1182	18	of	of	IN
34837	1182	19	rose	rose	NN
34837	1182	20	-	-	HYPH
34837	1182	21	water	water	NN
34837	1182	22	.	.	.
34837	1183	1	Boil	boil	VB
34837	1183	2	it	-PRON-	PRP
34837	1183	3	hard	hard	JJ
34837	1183	4	for	for	IN
34837	1183	5	a	a	DT
34837	1183	6	quarter	quarter	NN
34837	1183	7	of	of	IN
34837	1183	8	an	an	DT
34837	1183	9	hour	hour	NN
34837	1183	10	,	,	,
34837	1183	11	and	and	CC
34837	1183	12	stir	stir	VB
34837	1183	13	it	-PRON-	PRP
34837	1183	14	all	all	PDT
34837	1183	15	the	the	DT
34837	1183	16	time	time	NN
34837	1183	17	.	.	.
34837	1184	1	Then	then	RB
34837	1184	2	strain	strain	VB
34837	1184	3	it	-PRON-	PRP
34837	1184	4	through	through	IN
34837	1184	5	a	a	DT
34837	1184	6	linen	linen	NN
34837	1184	7	bag	bag	NN
34837	1184	8	,	,	,
34837	1184	9	and	and	CC
34837	1184	10	put	put	VBD
34837	1184	11	it	-PRON-	PRP
34837	1184	12	into	into	IN
34837	1184	13	egg	egg	NN
34837	1184	14	-	-	HYPH
34837	1184	15	cups	cup	NNS
34837	1184	16	,	,	,
34837	1184	17	or	or	CC
34837	1184	18	into	into	IN
34837	1184	19	the	the	DT
34837	1184	20	halves	half	NNS
34837	1184	21	of	of	IN
34837	1184	22	egg	egg	NN
34837	1184	23	-	-	HYPH
34837	1184	24	shells	shell	NNS
34837	1184	25	nicely	nicely	RB
34837	1184	26	and	and	CC
34837	1184	27	evenly	evenly	RB
34837	1184	28	trimmed	trim	VBD
34837	1184	29	,	,	,
34837	1184	30	and	and	CC
34837	1184	31	set	set	VBD
34837	1184	32	it	-PRON-	PRP
34837	1184	33	away	away	RB
34837	1184	34	in	in	IN
34837	1184	35	a	a	DT
34837	1184	36	cold	cold	JJ
34837	1184	37	place	place	NN
34837	1184	38	to	to	TO
34837	1184	39	congeal	congeal	VB
34837	1184	40	.	.	.
34837	1185	1	Have	have	VBP
34837	1185	2	ready	ready	JJ
34837	1185	3	some	some	DT
34837	1185	4	calves	calf	NNS
34837	1185	5	-	-	HYPH
34837	1185	6	feet	foot	NNS
34837	1185	7	jelly	jelly	RB
34837	1185	8	(	(	-LRB-
34837	1185	9	made	make	VBN
34837	1185	10	according	accord	VBG
34837	1185	11	to	to	IN
34837	1185	12	the	the	DT
34837	1185	13	directions	direction	NNS
34837	1185	14	given	give	VBN
34837	1185	15	in	in	IN
34837	1185	16	the	the	DT
34837	1185	17	article	article	NN
34837	1185	18	"	"	``
34837	1185	19	Chickens	chicken	NNS
34837	1185	20	in	in	IN
34837	1185	21	Jelly	Jelly	NNP
34837	1185	22	"	"	''
34837	1185	23	)	)	-RRB-
34837	1185	24	;	;	:
34837	1185	25	and	and	CC
34837	1185	26	when	when	WRB
34837	1185	27	the	the	DT
34837	1185	28	blancmange	blancmange	NN
34837	1185	29	is	be	VBZ
34837	1185	30	firm	firm	JJ
34837	1185	31	,	,	,
34837	1185	32	take	take	VB
34837	1185	33	out	out	RP
34837	1185	34	a	a	DT
34837	1185	35	small	small	JJ
34837	1185	36	piece	piece	NN
34837	1185	37	from	from	IN
34837	1185	38	the	the	DT
34837	1185	39	middle	middle	NN
34837	1185	40	of	of	IN
34837	1185	41	each	each	DT
34837	1185	42	cupful	cupful	JJ
34837	1185	43	,	,	,
34837	1185	44	and	and	CC
34837	1185	45	replace	replace	VB
34837	1185	46	it	-PRON-	PRP
34837	1185	47	with	with	IN
34837	1185	48	a	a	DT
34837	1185	49	lump	lump	NN
34837	1185	50	of	of	IN
34837	1185	51	the	the	DT
34837	1185	52	jelly	jelly	NN
34837	1185	53	,	,	,
34837	1185	54	put	put	VBN
34837	1185	55	in	in	RP
34837	1185	56	so	so	IN
34837	1185	57	as	as	IN
34837	1185	58	to	to	TO
34837	1185	59	look	look	VB
34837	1185	60	like	like	IN
34837	1185	61	the	the	DT
34837	1185	62	yolk	yolk	NNP
34837	1185	63	of	of	IN
34837	1185	64	the	the	DT
34837	1185	65	egg	egg	NN
34837	1185	66	.	.	.
34837	1186	1	Or	or	CC
34837	1186	2	if	if	IN
34837	1186	3	more	more	RBR
34837	1186	4	convenient	convenient	JJ
34837	1186	5	,	,	,
34837	1186	6	you	-PRON-	PRP
34837	1186	7	need	need	VBP
34837	1186	8	not	not	RB
34837	1186	9	put	put	VBN
34837	1186	10	in	in	IN
34837	1186	11	the	the	DT
34837	1186	12	jelly	jelly	NN
34837	1186	13	till	till	IN
34837	1186	14	you	-PRON-	PRP
34837	1186	15	have	have	VBP
34837	1186	16	taken	take	VBN
34837	1186	17	the	the	DT
34837	1186	18	blancmange	blancmange	NN
34837	1186	19	out	out	IN
34837	1186	20	of	of	IN
34837	1186	21	the	the	DT
34837	1186	22	cups	cup	NNS
34837	1186	23	or	or	CC
34837	1186	24	egg	egg	NN
34837	1186	25	-	-	HYPH
34837	1186	26	shells	shell	NNS
34837	1186	27	,	,	,
34837	1186	28	which	which	WDT
34837	1186	29	must	must	MD
34837	1186	30	be	be	VB
34837	1186	31	done	do	VBN
34837	1186	32	by	by	IN
34837	1186	33	wetting	wet	VBG
34837	1186	34	the	the	DT
34837	1186	35	moulds	mould	NNS
34837	1186	36	with	with	IN
34837	1186	37	warm	warm	JJ
34837	1186	38	water	water	NN
34837	1186	39	on	on	IN
34837	1186	40	the	the	DT
34837	1186	41	outside	outside	NN
34837	1186	42	.	.	.
34837	1187	1	The	the	DT
34837	1187	2	jelly	jelly	NN
34837	1187	3	for	for	IN
34837	1187	4	this	this	DT
34837	1187	5	purpose	purpose	NN
34837	1187	6	must	must	MD
34837	1187	7	be	be	VB
34837	1187	8	very	very	RB
34837	1187	9	high	high	RB
34837	1187	10	-	-	HYPH
34837	1187	11	colored	colored	JJ
34837	1187	12	,	,	,
34837	1187	13	by	by	IN
34837	1187	14	means	mean	NNS
34837	1187	15	of	of	IN
34837	1187	16	brandy	brandy	NN
34837	1187	17	,	,	,
34837	1187	18	or	or	CC
34837	1187	19	dark	dark	JJ
34837	1187	20	sweet	sweet	JJ
34837	1187	21	wine	wine	NN
34837	1187	22	.	.	.
34837	1188	1	If	if	IN
34837	1188	2	nicely	nicely	RB
34837	1188	3	managed	manage	VBN
34837	1188	4	,	,	,
34837	1188	5	the	the	DT
34837	1188	6	blancmange	blancmange	NNP
34837	1188	7	and	and	CC
34837	1188	8	jelly	jelly	NNP
34837	1188	9	will	will	MD
34837	1188	10	look	look	VB
34837	1188	11	like	like	IN
34837	1188	12	eggs	egg	NNS
34837	1188	13	cut	cut	VBN
34837	1188	14	in	in	IN
34837	1188	15	half	half	NN
34837	1188	16	.	.	.
34837	1189	1	Lay	lay	VB
34837	1189	2	them	-PRON-	PRP
34837	1189	3	in	in	IN
34837	1189	4	a	a	DT
34837	1189	5	circle	circle	NN
34837	1189	6	round	round	IN
34837	1189	7	a	a	DT
34837	1189	8	dish	dish	NN
34837	1189	9	that	that	WDT
34837	1189	10	contains	contain	VBZ
34837	1189	11	something	something	NN
34837	1189	12	high	high	JJ
34837	1189	13	and	and	CC
34837	1189	14	ornamental,--for	ornamental,--for	JJ
34837	1189	15	instance	instance	NN
34837	1189	16	,	,	,
34837	1189	17	a	a	DT
34837	1189	18	pyramid	pyramid	NN
34837	1189	19	of	of	IN
34837	1189	20	ice	ice	NN
34837	1189	21	-	-	HYPH
34837	1189	22	cream	cream	NN
34837	1189	23	.	.	.
34837	1190	1	PART	PART	NNP
34837	1190	2	THE	the	DT
34837	1190	3	SIXTH	sixth	NN
34837	1190	4	.	.	.
34837	1191	1	PASTRY	PASTRY	NNP
34837	1191	2	,	,	,
34837	1191	3	CAKES	CAKES	NNP
34837	1191	4	,	,	,
34837	1191	5	&	&	CC
34837	1191	6	c.	c.	NNP
34837	1191	7	FRENCH	FRENCH	NNP
34837	1191	8	PASTE	PASTE	NNP
34837	1191	9	.	.	.
34837	1192	1	Sift	sift	VB
34837	1192	2	a	a	DT
34837	1192	3	quart	quart	NN
34837	1192	4	of	of	IN
34837	1192	5	flour	flour	NN
34837	1192	6	,	,	,
34837	1192	7	and	and	CC
34837	1192	8	lay	lie	VBD
34837	1192	9	it	-PRON-	PRP
34837	1192	10	in	in	IN
34837	1192	11	a	a	DT
34837	1192	12	pan	pan	NN
34837	1192	13	.	.	.
34837	1193	1	Make	make	VB
34837	1193	2	a	a	DT
34837	1193	3	hole	hole	NN
34837	1193	4	in	in	IN
34837	1193	5	the	the	DT
34837	1193	6	middle	middle	NN
34837	1193	7	,	,	,
34837	1193	8	and	and	CC
34837	1193	9	put	put	VBD
34837	1193	10	into	into	IN
34837	1193	11	it	-PRON-	PRP
34837	1193	12	the	the	DT
34837	1193	13	white	white	NN
34837	1193	14	of	of	IN
34837	1193	15	an	an	DT
34837	1193	16	egg	egg	NN
34837	1193	17	slightly	slightly	RB
34837	1193	18	beaten	beat	VBN
34837	1193	19	,	,	,
34837	1193	20	a	a	DT
34837	1193	21	piece	piece	NN
34837	1193	22	of	of	IN
34837	1193	23	butter	butter	NN
34837	1193	24	the	the	DT
34837	1193	25	size	size	NN
34837	1193	26	of	of	IN
34837	1193	27	an	an	DT
34837	1193	28	egg	egg	NN
34837	1193	29	,	,	,
34837	1193	30	and	and	CC
34837	1193	31	a	a	DT
34837	1193	32	very	very	RB
34837	1193	33	little	little	JJ
34837	1193	34	salt	salt	NN
34837	1193	35	.	.	.
34837	1194	1	Pour	pour	VB
34837	1194	2	in	in	RP
34837	1194	3	gradually	gradually	RB
34837	1194	4	as	as	RB
34837	1194	5	much	much	JJ
34837	1194	6	cold	cold	JJ
34837	1194	7	water	water	NN
34837	1194	8	as	as	IN
34837	1194	9	will	will	MD
34837	1194	10	moisten	moisten	VB
34837	1194	11	it	-PRON-	PRP
34837	1194	12	.	.	.
34837	1195	1	Mix	mix	VB
34837	1195	2	it	-PRON-	PRP
34837	1195	3	well	well	RB
34837	1195	4	with	with	IN
34837	1195	5	your	-PRON-	PRP$
34837	1195	6	hands	hand	NNS
34837	1195	7	,	,	,
34837	1195	8	as	as	RB
34837	1195	9	rapidly	rapidly	RB
34837	1195	10	as	as	IN
34837	1195	11	possible	possible	JJ
34837	1195	12	,	,	,
34837	1195	13	and	and	CC
34837	1195	14	see	see	VB
34837	1195	15	that	that	IN
34837	1195	16	no	no	DT
34837	1195	17	lumps	lump	NNS
34837	1195	18	are	be	VBP
34837	1195	19	left	leave	VBN
34837	1195	20	in	in	IN
34837	1195	21	it	-PRON-	PRP
34837	1195	22	.	.	.
34837	1196	1	Set	set	VB
34837	1196	2	it	-PRON-	PRP
34837	1196	3	away	away	RB
34837	1196	4	to	to	IN
34837	1196	5	cool	cool	JJ
34837	1196	6	,	,	,
34837	1196	7	and	and	CC
34837	1196	8	in	in	IN
34837	1196	9	a	a	DT
34837	1196	10	quarter	quarter	NN
34837	1196	11	of	of	IN
34837	1196	12	an	an	DT
34837	1196	13	hour	hour	NN
34837	1196	14	roll	roll	VB
34837	1196	15	it	-PRON-	PRP
34837	1196	16	out	out	RP
34837	1196	17	,	,	,
34837	1196	18	and	and	CC
34837	1196	19	spread	spread	VB
34837	1196	20	over	over	IN
34837	1196	21	it	-PRON-	PRP
34837	1196	22	half	half	PDT
34837	1196	23	a	a	DT
34837	1196	24	pound	pound	NN
34837	1196	25	of	of	IN
34837	1196	26	butter	butter	NN
34837	1196	27	which	which	WDT
34837	1196	28	has	have	VBZ
34837	1196	29	been	be	VBN
34837	1196	30	kept	keep	VBN
34837	1196	31	in	in	IN
34837	1196	32	ice	ice	NN
34837	1196	33	.	.	.
34837	1197	1	Then	then	RB
34837	1197	2	fold	fold	VB
34837	1197	3	up	up	RP
34837	1197	4	the	the	DT
34837	1197	5	paste	paste	NN
34837	1197	6	with	with	IN
34837	1197	7	the	the	DT
34837	1197	8	four	four	CD
34837	1197	9	sides	side	NNS
34837	1197	10	laid	lay	VBN
34837	1197	11	one	one	CD
34837	1197	12	over	over	IN
34837	1197	13	another	another	DT
34837	1197	14	,	,	,
34837	1197	15	so	so	RB
34837	1197	16	as	as	IN
34837	1197	17	entirely	entirely	RB
34837	1197	18	to	to	TO
34837	1197	19	inclose	inclose	VB
34837	1197	20	the	the	DT
34837	1197	21	butter	butter	NN
34837	1197	22	,	,	,
34837	1197	23	and	and	CC
34837	1197	24	set	set	VBD
34837	1197	25	it	-PRON-	PRP
34837	1197	26	for	for	IN
34837	1197	27	half	half	PDT
34837	1197	28	an	an	DT
34837	1197	29	hour	hour	NN
34837	1197	30	in	in	IN
34837	1197	31	a	a	DT
34837	1197	32	cool	cool	JJ
34837	1197	33	place	place	NN
34837	1197	34	.	.	.
34837	1198	1	Then	then	RB
34837	1198	2	roll	roll	VB
34837	1198	3	it	-PRON-	PRP
34837	1198	4	again	again	RB
34837	1198	5	;	;	:
34837	1198	6	fold	fold	VB
34837	1198	7	it	-PRON-	PRP
34837	1198	8	,	,	,
34837	1198	9	and	and	CC
34837	1198	10	give	give	VB
34837	1198	11	it	-PRON-	PRP
34837	1198	12	another	another	DT
34837	1198	13	roll	roll	NN
34837	1198	14	.	.	.
34837	1199	1	Set	set	VB
34837	1199	2	it	-PRON-	PRP
34837	1199	3	away	away	RB
34837	1199	4	again	again	RB
34837	1199	5	;	;	:
34837	1199	6	and	and	CC
34837	1199	7	in	in	IN
34837	1199	8	half	half	PDT
34837	1199	9	an	an	DT
34837	1199	10	hour	hour	NN
34837	1199	11	roll	roll	VB
34837	1199	12	it	-PRON-	PRP
34837	1199	13	out	out	RP
34837	1199	14	twice	twice	RB
34837	1199	15	more	more	JJR
34837	1199	16	,	,	,
34837	1199	17	and	and	CC
34837	1199	18	it	-PRON-	PRP
34837	1199	19	will	will	MD
34837	1199	20	be	be	VB
34837	1199	21	fit	fit	JJ
34837	1199	22	for	for	IN
34837	1199	23	use	use	NN
34837	1199	24	.	.	.
34837	1200	1	PUFF	PUFF	NNP
34837	1200	2	PASTE	PASTE	NNS
34837	1200	3	.	.	.
34837	1201	1	May	May	MD
34837	1201	2	be	be	VB
34837	1201	3	made	make	VBN
34837	1201	4	with	with	IN
34837	1201	5	a	a	DT
34837	1201	6	pound	pound	NN
34837	1201	7	of	of	IN
34837	1201	8	butter	butter	NN
34837	1201	9	,	,	,
34837	1201	10	and	and	CC
34837	1201	11	a	a	DT
34837	1201	12	pound	pound	NN
34837	1201	13	and	and	CC
34837	1201	14	a	a	DT
34837	1201	15	quarter	quarter	NN
34837	1201	16	of	of	IN
34837	1201	17	sifted	sift	VBN
34837	1201	18	flour	flour	NN
34837	1201	19	.	.	.
34837	1202	1	The	the	DT
34837	1202	2	butter	butter	NN
34837	1202	3	must	must	MD
34837	1202	4	be	be	VB
34837	1202	5	washed	wash	VBN
34837	1202	6	in	in	IN
34837	1202	7	cold	cold	JJ
34837	1202	8	water	water	NN
34837	1202	9	,	,	,
34837	1202	10	and	and	CC
34837	1202	11	then	then	RB
34837	1202	12	squeezed	squeeze	VBD
34837	1202	13	very	very	RB
34837	1202	14	hard	hard	RB
34837	1202	15	,	,	,
34837	1202	16	and	and	CC
34837	1202	17	made	make	VBD
34837	1202	18	up	up	RP
34837	1202	19	into	into	IN
34837	1202	20	a	a	DT
34837	1202	21	lump	lump	NN
34837	1202	22	.	.	.
34837	1203	1	Divide	divide	VB
34837	1203	2	it	-PRON-	PRP
34837	1203	3	into	into	IN
34837	1203	4	eight	eight	CD
34837	1203	5	parts	part	NNS
34837	1203	6	.	.	.
34837	1204	1	Mix	mix	VB
34837	1204	2	one	one	CD
34837	1204	3	part	part	NN
34837	1204	4	of	of	IN
34837	1204	5	the	the	DT
34837	1204	6	butter	butter	NN
34837	1204	7	with	with	IN
34837	1204	8	the	the	DT
34837	1204	9	flour	flour	NN
34837	1204	10	,	,	,
34837	1204	11	adding	add	VBG
34837	1204	12	just	just	RB
34837	1204	13	enough	enough	RB
34837	1204	14	of	of	IN
34837	1204	15	water	water	NN
34837	1204	16	to	to	TO
34837	1204	17	moisten	moisten	VB
34837	1204	18	it	-PRON-	PRP
34837	1204	19	.	.	.
34837	1205	1	Roll	roll	VB
34837	1205	2	it	-PRON-	PRP
34837	1205	3	out	out	RP
34837	1205	4	;	;	,
34837	1205	5	spread	spread	VB
34837	1205	6	over	over	IN
34837	1205	7	it	-PRON-	PRP
34837	1205	8	a	a	DT
34837	1205	9	second	second	JJ
34837	1205	10	portion	portion	NN
34837	1205	11	of	of	IN
34837	1205	12	the	the	DT
34837	1205	13	butter	butter	NN
34837	1205	14	;	;	:
34837	1205	15	flour	flour	NN
34837	1205	16	it	-PRON-	PRP
34837	1205	17	;	;	:
34837	1205	18	fold	fold	VB
34837	1205	19	it	-PRON-	PRP
34837	1205	20	up	up	RP
34837	1205	21	,	,	,
34837	1205	22	and	and	CC
34837	1205	23	roll	roll	VB
34837	1205	24	it	-PRON-	PRP
34837	1205	25	out	out	RP
34837	1205	26	again	again	RB
34837	1205	27	,	,	,
34837	1205	28	adding	add	VBG
34837	1205	29	another	another	DT
34837	1205	30	division	division	NN
34837	1205	31	of	of	IN
34837	1205	32	the	the	DT
34837	1205	33	butter	butter	NN
34837	1205	34	.	.	.
34837	1206	1	Repeat	repeat	VB
34837	1206	2	this	this	DT
34837	1206	3	till	till	IN
34837	1206	4	you	-PRON-	PRP
34837	1206	5	get	get	VBP
34837	1206	6	in	in	IN
34837	1206	7	all	all	PDT
34837	1206	8	the	the	DT
34837	1206	9	butter	butter	NN
34837	1206	10	,	,	,
34837	1206	11	a	a	DT
34837	1206	12	piece	piece	NN
34837	1206	13	at	at	IN
34837	1206	14	a	a	DT
34837	1206	15	time	time	NN
34837	1206	16	,	,	,
34837	1206	17	folding	fold	VBG
34837	1206	18	and	and	CC
34837	1206	19	rolling	roll	VBG
34837	1206	20	the	the	DT
34837	1206	21	paste	paste	NN
34837	1206	22	with	with	IN
34837	1206	23	each	each	DT
34837	1206	24	separate	separate	JJ
34837	1206	25	portion	portion	NN
34837	1206	26	of	of	IN
34837	1206	27	the	the	DT
34837	1206	28	butter	butter	NN
34837	1206	29	.	.	.
34837	1207	1	Then	then	RB
34837	1207	2	set	set	VB
34837	1207	3	it	-PRON-	PRP
34837	1207	4	away	away	RB
34837	1207	5	to	to	IN
34837	1207	6	cool	cool	JJ
34837	1207	7	.	.	.
34837	1208	1	If	if	IN
34837	1208	2	it	-PRON-	PRP
34837	1208	3	sets	set	VBZ
34837	1208	4	several	several	JJ
34837	1208	5	hours	hour	NNS
34837	1208	6	,	,	,
34837	1208	7	it	-PRON-	PRP
34837	1208	8	will	will	MD
34837	1208	9	be	be	VB
34837	1208	10	the	the	DT
34837	1208	11	better	well	JJR
34837	1208	12	for	for	IN
34837	1208	13	it	-PRON-	PRP
34837	1208	14	;	;	:
34837	1208	15	and	and	CC
34837	1208	16	better	well	RBR
34837	1208	17	still	still	RB
34837	1208	18	if	if	IN
34837	1208	19	the	the	DT
34837	1208	20	paste	paste	NN
34837	1208	21	is	be	VBZ
34837	1208	22	made	make	VBN
34837	1208	23	the	the	DT
34837	1208	24	night	night	NN
34837	1208	25	before	before	IN
34837	1208	26	it	-PRON-	PRP
34837	1208	27	is	be	VBZ
34837	1208	28	wanted	want	VBN
34837	1208	29	;	;	:
34837	1208	30	always	always	RB
34837	1208	31	keeping	keep	VBG
34837	1208	32	it	-PRON-	PRP
34837	1208	33	in	in	IN
34837	1208	34	a	a	DT
34837	1208	35	cold	cold	JJ
34837	1208	36	place	place	NN
34837	1208	37	.	.	.
34837	1209	1	While	while	IN
34837	1209	2	buttering	buttering	NN
34837	1209	3	and	and	CC
34837	1209	4	rolling	rolling	NN
34837	1209	5	,	,	,
34837	1209	6	do	do	VBP
34837	1209	7	every	every	DT
34837	1209	8	thing	thing	NN
34837	1209	9	as	as	RB
34837	1209	10	quickly	quickly	RB
34837	1209	11	as	as	IN
34837	1209	12	possible	possible	JJ
34837	1209	13	.	.	.
34837	1210	1	Before	before	IN
34837	1210	2	you	-PRON-	PRP
34837	1210	3	put	put	VBP
34837	1210	4	it	-PRON-	PRP
34837	1210	5	into	into	IN
34837	1210	6	the	the	DT
34837	1210	7	dishes	dish	NNS
34837	1210	8	,	,	,
34837	1210	9	roll	roll	VB
34837	1210	10	it	-PRON-	PRP
34837	1210	11	out	out	RP
34837	1210	12	once	once	RB
34837	1210	13	more	more	RBR
34837	1210	14	.	.	.
34837	1211	1	It	-PRON-	PRP
34837	1211	2	is	be	VBZ
34837	1211	3	difficult	difficult	JJ
34837	1211	4	in	in	IN
34837	1211	5	warm	warm	JJ
34837	1211	6	weather	weather	NN
34837	1211	7	to	to	TO
34837	1211	8	make	make	VB
34837	1211	9	good	good	JJ
34837	1211	10	puff	puff	NN
34837	1211	11	paste	paste	NN
34837	1211	12	without	without	IN
34837	1211	13	a	a	DT
34837	1211	14	marble	marble	NN
34837	1211	15	table	table	NN
34837	1211	16	,	,	,
34837	1211	17	or	or	CC
34837	1211	18	slab	slab	NN
34837	1211	19	,	,	,
34837	1211	20	to	to	TO
34837	1211	21	roll	roll	VB
34837	1211	22	it	-PRON-	PRP
34837	1211	23	on	on	RP
34837	1211	24	.	.	.
34837	1212	1	CREAM	cream	NN
34837	1212	2	TARTS	tart	NNS
34837	1212	3	.	.	.
34837	1213	1	Mix	mix	VB
34837	1213	2	together	together	RB
34837	1213	3	a	a	DT
34837	1213	4	quart	quart	NN
34837	1213	5	of	of	IN
34837	1213	6	flour	flour	NN
34837	1213	7	,	,	,
34837	1213	8	half	half	PDT
34837	1213	9	a	a	DT
34837	1213	10	pound	pound	NN
34837	1213	11	of	of	IN
34837	1213	12	butter	butter	NN
34837	1213	13	,	,	,
34837	1213	14	a	a	DT
34837	1213	15	little	little	JJ
34837	1213	16	salt	salt	NN
34837	1213	17	,	,	,
34837	1213	18	and	and	CC
34837	1213	19	two	two	CD
34837	1213	20	beaten	beat	VBN
34837	1213	21	eggs	egg	NNS
34837	1213	22	.	.	.
34837	1214	1	Add	add	VB
34837	1214	2	a	a	DT
34837	1214	3	little	little	JJ
34837	1214	4	cold	cold	JJ
34837	1214	5	water	water	NN
34837	1214	6	;	;	:
34837	1214	7	make	make	VB
34837	1214	8	it	-PRON-	PRP
34837	1214	9	into	into	IN
34837	1214	10	a	a	DT
34837	1214	11	paste	paste	NN
34837	1214	12	,	,	,
34837	1214	13	and	and	CC
34837	1214	14	set	set	VBD
34837	1214	15	it	-PRON-	PRP
34837	1214	16	away	away	RB
34837	1214	17	to	to	IN
34837	1214	18	cool	cool	JJ
34837	1214	19	.	.	.
34837	1215	1	Then	then	RB
34837	1215	2	roll	roll	VB
34837	1215	3	it	-PRON-	PRP
34837	1215	4	out	out	RP
34837	1215	5	again	again	RB
34837	1215	6	.	.	.
34837	1216	1	Cut	cut	VB
34837	1216	2	it	-PRON-	PRP
34837	1216	3	into	into	IN
34837	1216	4	round	round	JJ
34837	1216	5	shapes	shape	NNS
34837	1216	6	with	with	IN
34837	1216	7	the	the	DT
34837	1216	8	edge	edge	NN
34837	1216	9	of	of	IN
34837	1216	10	a	a	DT
34837	1216	11	tumbler	tumbler	NN
34837	1216	12	.	.	.
34837	1217	1	Lay	lay	VB
34837	1217	2	round	round	VB
34837	1217	3	each	each	DT
34837	1217	4	a	a	DT
34837	1217	5	rim	rim	NN
34837	1217	6	made	make	VBN
34837	1217	7	of	of	IN
34837	1217	8	an	an	DT
34837	1217	9	even	even	JJ
34837	1217	10	strip	strip	NN
34837	1217	11	of	of	IN
34837	1217	12	the	the	DT
34837	1217	13	paste	paste	NN
34837	1217	14	,	,	,
34837	1217	15	and	and	CC
34837	1217	16	notch	notch	VB
34837	1217	17	it	-PRON-	PRP
34837	1217	18	handsomely	handsomely	RB
34837	1217	19	.	.	.
34837	1218	1	Bake	bake	VB
34837	1218	2	them	-PRON-	PRP
34837	1218	3	for	for	IN
34837	1218	4	a	a	DT
34837	1218	5	quarter	quarter	NN
34837	1218	6	of	of	IN
34837	1218	7	an	an	DT
34837	1218	8	hour	hour	NN
34837	1218	9	,	,	,
34837	1218	10	and	and	CC
34837	1218	11	then	then	RB
34837	1218	12	take	take	VB
34837	1218	13	them	-PRON-	PRP
34837	1218	14	from	from	IN
34837	1218	15	the	the	DT
34837	1218	16	oven	oven	NN
34837	1218	17	.	.	.
34837	1219	1	Beat	beat	VB
34837	1219	2	together	together	RB
34837	1219	3	a	a	DT
34837	1219	4	pint	pint	NN
34837	1219	5	of	of	IN
34837	1219	6	cream	cream	NN
34837	1219	7	,	,	,
34837	1219	8	four	four	CD
34837	1219	9	eggs	egg	NNS
34837	1219	10	,	,	,
34837	1219	11	and	and	CC
34837	1219	12	four	four	CD
34837	1219	13	table	table	NN
34837	1219	14	-	-	HYPH
34837	1219	15	spoonfuls	spoonful	NNS
34837	1219	16	of	of	IN
34837	1219	17	powdered	powdered	JJ
34837	1219	18	sugar	sugar	NN
34837	1219	19	.	.	.
34837	1220	1	Fill	fill	VB
34837	1220	2	the	the	DT
34837	1220	3	tarts	tart	NNS
34837	1220	4	with	with	IN
34837	1220	5	this	this	DT
34837	1220	6	mixture	mixture	NN
34837	1220	7	,	,	,
34837	1220	8	grate	grate	VB
34837	1220	9	nutmeg	nutmeg	NN
34837	1220	10	over	over	IN
34837	1220	11	each	each	DT
34837	1220	12	,	,	,
34837	1220	13	and	and	CC
34837	1220	14	bake	bake	VB
34837	1220	15	them	-PRON-	PRP
34837	1220	16	again	again	RB
34837	1220	17	for	for	IN
34837	1220	18	a	a	DT
34837	1220	19	quarter	quarter	NN
34837	1220	20	of	of	IN
34837	1220	21	an	an	DT
34837	1220	22	hour	hour	NN
34837	1220	23	.	.	.
34837	1221	1	ALMOND	ALMOND	NNP
34837	1221	2	TARTS	TARTS	NNP
34837	1221	3	.	.	.
34837	1222	1	Blanch	blanch	VB
34837	1222	2	half	half	PDT
34837	1222	3	a	a	DT
34837	1222	4	pound	pound	NN
34837	1222	5	of	of	IN
34837	1222	6	shelled	shell	VBN
34837	1222	7	sweet	sweet	JJ
34837	1222	8	almonds	almond	NNS
34837	1222	9	and	and	CC
34837	1222	10	three	three	CD
34837	1222	11	ounces	ounce	NNS
34837	1222	12	of	of	IN
34837	1222	13	shelled	shell	VBN
34837	1222	14	bitter	bitter	JJ
34837	1222	15	almonds	almond	NNS
34837	1222	16	.	.	.
34837	1223	1	Beat	beat	VB
34837	1223	2	them	-PRON-	PRP
34837	1223	3	,	,	,
34837	1223	4	a	a	DT
34837	1223	5	few	few	JJ
34837	1223	6	at	at	IN
34837	1223	7	a	a	DT
34837	1223	8	time	time	NN
34837	1223	9	,	,	,
34837	1223	10	in	in	IN
34837	1223	11	a	a	DT
34837	1223	12	mortar	mortar	NN
34837	1223	13	,	,	,
34837	1223	14	mixing	mix	VBG
34837	1223	15	them	-PRON-	PRP
34837	1223	16	well	well	RB
34837	1223	17	,	,	,
34837	1223	18	and	and	CC
34837	1223	19	adding	add	VBG
34837	1223	20	at	at	IN
34837	1223	21	times	time	NNS
34837	1223	22	a	a	DT
34837	1223	23	little	little	JJ
34837	1223	24	rose	rose	NN
34837	1223	25	-	-	HYPH
34837	1223	26	water	water	NN
34837	1223	27	.	.	.
34837	1224	1	When	when	WRB
34837	1224	2	done	do	VBN
34837	1224	3	,	,	,
34837	1224	4	mix	mix	VB
34837	1224	5	with	with	IN
34837	1224	6	them	-PRON-	PRP
34837	1224	7	a	a	DT
34837	1224	8	quarter	quarter	NN
34837	1224	9	of	of	IN
34837	1224	10	a	a	DT
34837	1224	11	pound	pound	NN
34837	1224	12	of	of	IN
34837	1224	13	loaf	loaf	NN
34837	1224	14	-	-	HYPH
34837	1224	15	sugar	sugar	NN
34837	1224	16	powdered	powder	VBN
34837	1224	17	,	,	,
34837	1224	18	and	and	CC
34837	1224	19	the	the	DT
34837	1224	20	juice	juice	NN
34837	1224	21	and	and	CC
34837	1224	22	grated	grate	VBD
34837	1224	23	peel	peel	NN
34837	1224	24	of	of	IN
34837	1224	25	half	half	PDT
34837	1224	26	a	a	DT
34837	1224	27	lemon	lemon	NN
34837	1224	28	.	.	.
34837	1225	1	Have	have	VBP
34837	1225	2	ready	ready	JJ
34837	1225	3	some	some	DT
34837	1225	4	fine	fine	JJ
34837	1225	5	paste	paste	NN
34837	1225	6	.	.	.
34837	1226	1	Cut	cut	VB
34837	1226	2	it	-PRON-	PRP
34837	1226	3	into	into	IN
34837	1226	4	circular	circular	JJ
34837	1226	5	pieces	piece	NNS
34837	1226	6	about	about	IN
34837	1226	7	the	the	DT
34837	1226	8	size	size	NN
34837	1226	9	and	and	CC
34837	1226	10	thickness	thickness	NN
34837	1226	11	of	of	IN
34837	1226	12	a	a	DT
34837	1226	13	dollar	dollar	NN
34837	1226	14	.	.	.
34837	1227	1	Put	put	VB
34837	1227	2	into	into	IN
34837	1227	3	each	each	DT
34837	1227	4	piece	piece	NN
34837	1227	5	of	of	IN
34837	1227	6	paste	paste	NN
34837	1227	7	some	some	DT
34837	1227	8	of	of	IN
34837	1227	9	the	the	DT
34837	1227	10	almond	almond	NN
34837	1227	11	mixture	mixture	NN
34837	1227	12	,	,	,
34837	1227	13	heaping	heap	VBG
34837	1227	14	it	-PRON-	PRP
34837	1227	15	up	up	RP
34837	1227	16	in	in	IN
34837	1227	17	the	the	DT
34837	1227	18	centre	centre	NN
34837	1227	19	.	.	.
34837	1228	1	Cover	cover	VB
34837	1228	2	them	-PRON-	PRP
34837	1228	3	with	with	IN
34837	1228	4	lids	lid	NNS
34837	1228	5	of	of	IN
34837	1228	6	the	the	DT
34837	1228	7	same	same	JJ
34837	1228	8	,	,	,
34837	1228	9	and	and	CC
34837	1228	10	crimp	crimp	VB
34837	1228	11	the	the	DT
34837	1228	12	edges	edge	NNS
34837	1228	13	very	very	RB
34837	1228	14	neatly	neatly	RB
34837	1228	15	.	.	.
34837	1229	1	Bake	bake	VB
34837	1229	2	them	-PRON-	PRP
34837	1229	3	about	about	IN
34837	1229	4	half	half	PDT
34837	1229	5	an	an	DT
34837	1229	6	hour	hour	NN
34837	1229	7	,	,	,
34837	1229	8	and	and	CC
34837	1229	9	grate	grate	VB
34837	1229	10	sugar	sugar	NN
34837	1229	11	over	over	IN
34837	1229	12	them	-PRON-	PRP
34837	1229	13	when	when	WRB
34837	1229	14	done	do	VBN
34837	1229	15	.	.	.
34837	1230	1	RISSOLES	rissole	NNS
34837	1230	2	.	.	.
34837	1231	1	Make	make	VB
34837	1231	2	some	some	DT
34837	1231	3	fine	fine	JJ
34837	1231	4	paste	paste	NN
34837	1231	5	,	,	,
34837	1231	6	and	and	CC
34837	1231	7	cut	cut	VBD
34837	1231	8	it	-PRON-	PRP
34837	1231	9	out	out	RP
34837	1231	10	with	with	IN
34837	1231	11	the	the	DT
34837	1231	12	edge	edge	NN
34837	1231	13	of	of	IN
34837	1231	14	a	a	DT
34837	1231	15	tumbler	tumbler	NN
34837	1231	16	.	.	.
34837	1232	1	Have	have	VBP
34837	1232	2	ready	ready	JJ
34837	1232	3	some	some	DT
34837	1232	4	minced	mince	VBN
34837	1232	5	veal	veal	NN
34837	1232	6	,	,	,
34837	1232	7	seasoned	season	VBN
34837	1232	8	in	in	IN
34837	1232	9	the	the	DT
34837	1232	10	best	good	JJS
34837	1232	11	manner	manner	NN
34837	1232	12	,	,	,
34837	1232	13	or	or	CC
34837	1232	14	some	some	DT
34837	1232	15	chopped	chop	VBN
34837	1232	16	oysters	oyster	NNS
34837	1232	17	,	,	,
34837	1232	18	or	or	CC
34837	1232	19	any	any	DT
34837	1232	20	sort	sort	NN
34837	1232	21	of	of	IN
34837	1232	22	force	force	NN
34837	1232	23	-	-	HYPH
34837	1232	24	meat	meat	NN
34837	1232	25	,	,	,
34837	1232	26	and	and	CC
34837	1232	27	lay	lie	VBD
34837	1232	28	some	some	DT
34837	1232	29	of	of	IN
34837	1232	30	it	-PRON-	PRP
34837	1232	31	on	on	IN
34837	1232	32	one	one	CD
34837	1232	33	half	half	NN
34837	1232	34	of	of	IN
34837	1232	35	each	each	DT
34837	1232	36	piece	piece	NN
34837	1232	37	of	of	IN
34837	1232	38	paste	paste	NN
34837	1232	39	.	.	.
34837	1233	1	Then	then	RB
34837	1233	2	turn	turn	VB
34837	1233	3	over	over	RP
34837	1233	4	it	-PRON-	PRP
34837	1233	5	the	the	DT
34837	1233	6	other	other	JJ
34837	1233	7	half	half	NN
34837	1233	8	,	,	,
34837	1233	9	so	so	IN
34837	1233	10	as	as	IN
34837	1233	11	to	to	TO
34837	1233	12	inclose	inclose	VB
34837	1233	13	the	the	DT
34837	1233	14	meat	meat	NN
34837	1233	15	.	.	.
34837	1234	1	Crimp	crimp	VB
34837	1234	2	the	the	DT
34837	1234	3	edges	edge	NNS
34837	1234	4	.	.	.
34837	1235	1	Put	put	VB
34837	1235	2	some	some	DT
34837	1235	3	butter	butter	NN
34837	1235	4	into	into	IN
34837	1235	5	a	a	DT
34837	1235	6	frying	frying	JJ
34837	1235	7	-	-	HYPH
34837	1235	8	pan	pan	NN
34837	1235	9	.	.	.
34837	1236	1	Lay	lay	VB
34837	1236	2	the	the	DT
34837	1236	3	rissoles	rissole	NNS
34837	1236	4	into	into	IN
34837	1236	5	it	-PRON-	PRP
34837	1236	6	,	,	,
34837	1236	7	and	and	CC
34837	1236	8	fry	fry	VB
34837	1236	9	them	-PRON-	PRP
34837	1236	10	of	of	IN
34837	1236	11	a	a	DT
34837	1236	12	light	light	JJ
34837	1236	13	brown	brown	NN
34837	1236	14	.	.	.
34837	1237	1	They	-PRON-	PRP
34837	1237	2	should	should	MD
34837	1237	3	be	be	VB
34837	1237	4	in	in	IN
34837	1237	5	the	the	DT
34837	1237	6	shape	shape	NN
34837	1237	7	of	of	IN
34837	1237	8	a	a	DT
34837	1237	9	half	half	JJ
34837	1237	10	-	-	HYPH
34837	1237	11	moon	moon	NN
34837	1237	12	.	.	.
34837	1238	1	ALMOND	ALMOND	NNP
34837	1238	2	CUSTARDS	CUSTARDS	NNP
34837	1238	3	.	.	.
34837	1239	1	Blanch	blanch	NN
34837	1239	2	and	and	CC
34837	1239	3	pound	pound	NN
34837	1239	4	in	in	IN
34837	1239	5	a	a	DT
34837	1239	6	mortar	mortar	NN
34837	1239	7	half	half	PDT
34837	1239	8	a	a	DT
34837	1239	9	pound	pound	NN
34837	1239	10	of	of	IN
34837	1239	11	shelled	shell	VBN
34837	1239	12	sweet	sweet	JJ
34837	1239	13	almonds	almond	NNS
34837	1239	14	,	,	,
34837	1239	15	and	and	CC
34837	1239	16	three	three	CD
34837	1239	17	ounces	ounce	NNS
34837	1239	18	of	of	IN
34837	1239	19	peach	peach	NN
34837	1239	20	-	-	HYPH
34837	1239	21	kernels	kernel	NNS
34837	1239	22	,	,	,
34837	1239	23	or	or	CC
34837	1239	24	shelled	shell	VBD
34837	1239	25	bitter	bitter	JJ
34837	1239	26	almonds	almond	NNS
34837	1239	27	,	,	,
34837	1239	28	adding	add	VBG
34837	1239	29	sufficient	sufficient	JJ
34837	1239	30	rose	rose	NN
34837	1239	31	-	-	HYPH
34837	1239	32	water	water	NN
34837	1239	33	to	to	TO
34837	1239	34	moisten	moisten	VB
34837	1239	35	them	-PRON-	PRP
34837	1239	36	.	.	.
34837	1240	1	When	when	WRB
34837	1240	2	they	-PRON-	PRP
34837	1240	3	are	be	VBP
34837	1240	4	all	all	RB
34837	1240	5	pounded	pound	VBN
34837	1240	6	to	to	IN
34837	1240	7	a	a	DT
34837	1240	8	paste	paste	NN
34837	1240	9	,	,	,
34837	1240	10	mix	mix	VB
34837	1240	11	with	with	IN
34837	1240	12	them	-PRON-	PRP
34837	1240	13	a	a	DT
34837	1240	14	quarter	quarter	NN
34837	1240	15	of	of	IN
34837	1240	16	a	a	DT
34837	1240	17	pound	pound	NN
34837	1240	18	of	of	IN
34837	1240	19	powdered	powdered	JJ
34837	1240	20	loaf	loaf	NN
34837	1240	21	-	-	HYPH
34837	1240	22	sugar	sugar	NN
34837	1240	23	,	,	,
34837	1240	24	and	and	CC
34837	1240	25	boil	boil	VB
34837	1240	26	them	-PRON-	PRP
34837	1240	27	in	in	IN
34837	1240	28	a	a	DT
34837	1240	29	quart	quart	NN
34837	1240	30	of	of	IN
34837	1240	31	milk	milk	NN
34837	1240	32	or	or	CC
34837	1240	33	cream	cream	NN
34837	1240	34	.	.	.
34837	1241	1	Then	then	RB
34837	1241	2	set	set	VB
34837	1241	3	it	-PRON-	PRP
34837	1241	4	away	away	RB
34837	1241	5	to	to	IN
34837	1241	6	cool	cool	JJ
34837	1241	7	.	.	.
34837	1242	1	When	when	WRB
34837	1242	2	cold	cold	JJ
34837	1242	3	,	,	,
34837	1242	4	stir	stir	VBP
34837	1242	5	eight	eight	CD
34837	1242	6	beaten	beat	VBN
34837	1242	7	eggs	egg	NNS
34837	1242	8	into	into	IN
34837	1242	9	it	-PRON-	PRP
34837	1242	10	.	.	.
34837	1243	1	Put	put	VB
34837	1243	2	the	the	DT
34837	1243	3	mixture	mixture	NN
34837	1243	4	into	into	IN
34837	1243	5	cups	cup	NNS
34837	1243	6	.	.	.
34837	1244	1	Set	Set	VBD
34837	1244	2	them	-PRON-	PRP
34837	1244	3	in	in	IN
34837	1244	4	an	an	DT
34837	1244	5	iron	iron	NN
34837	1244	6	oven	oven	NN
34837	1244	7	half	half	NN
34837	1244	8	filled	fill	VBN
34837	1244	9	with	with	IN
34837	1244	10	water	water	NN
34837	1244	11	,	,	,
34837	1244	12	and	and	CC
34837	1244	13	bake	bake	VB
34837	1244	14	them	-PRON-	PRP
34837	1244	15	.	.	.
34837	1245	1	VANILLA	VANILLA	NNP
34837	1245	2	CUSTARDS	CUSTARDS	NNP
34837	1245	3	.	.	.
34837	1246	1	Cut	cut	VB
34837	1246	2	a	a	DT
34837	1246	3	vanilla	vanilla	NN
34837	1246	4	bean	bean	NN
34837	1246	5	into	into	IN
34837	1246	6	slips	slip	NNS
34837	1246	7	,	,	,
34837	1246	8	and	and	CC
34837	1246	9	boil	boil	VB
34837	1246	10	them	-PRON-	PRP
34837	1246	11	in	in	IN
34837	1246	12	a	a	DT
34837	1246	13	quart	quart	NN
34837	1246	14	of	of	IN
34837	1246	15	milk	milk	NN
34837	1246	16	,	,	,
34837	1246	17	with	with	IN
34837	1246	18	a	a	DT
34837	1246	19	quarter	quarter	NN
34837	1246	20	of	of	IN
34837	1246	21	a	a	DT
34837	1246	22	pound	pound	NN
34837	1246	23	of	of	IN
34837	1246	24	white	white	JJ
34837	1246	25	sugar	sugar	NN
34837	1246	26	.	.	.
34837	1247	1	Let	let	VB
34837	1247	2	it	-PRON-	PRP
34837	1247	3	boil	boil	VB
34837	1247	4	slowly	slowly	RB
34837	1247	5	for	for	IN
34837	1247	6	a	a	DT
34837	1247	7	quarter	quarter	NN
34837	1247	8	of	of	IN
34837	1247	9	an	an	DT
34837	1247	10	hour	hour	NN
34837	1247	11	,	,	,
34837	1247	12	and	and	CC
34837	1247	13	then	then	RB
34837	1247	14	set	set	VBD
34837	1247	15	it	-PRON-	PRP
34837	1247	16	away	away	RB
34837	1247	17	to	to	IN
34837	1247	18	cool	cool	JJ
34837	1247	19	.	.	.
34837	1248	1	When	when	WRB
34837	1248	2	cold	cold	JJ
34837	1248	3	,	,	,
34837	1248	4	stir	stir	VBP
34837	1248	5	into	into	IN
34837	1248	6	it	-PRON-	PRP
34837	1248	7	eight	eight	CD
34837	1248	8	beaten	beat	VBN
34837	1248	9	eggs	egg	NNS
34837	1248	10	,	,	,
34837	1248	11	having	have	VBG
34837	1248	12	left	leave	VBN
34837	1248	13	out	out	RP
34837	1248	14	the	the	DT
34837	1248	15	whites	white	NNS
34837	1248	16	of	of	IN
34837	1248	17	four	four	CD
34837	1248	18	.	.	.
34837	1249	1	Put	put	VB
34837	1249	2	the	the	DT
34837	1249	3	mixture	mixture	NN
34837	1249	4	into	into	IN
34837	1249	5	cups	cup	NNS
34837	1249	6	,	,	,
34837	1249	7	set	set	VBD
34837	1249	8	them	-PRON-	PRP
34837	1249	9	in	in	IN
34837	1249	10	water	water	NN
34837	1249	11	and	and	CC
34837	1249	12	bake	bake	VB
34837	1249	13	them	-PRON-	PRP
34837	1249	14	.	.	.
34837	1250	1	Color	color	VB
34837	1250	2	them	-PRON-	PRP
34837	1250	3	when	when	WRB
34837	1250	4	done	do	VBN
34837	1250	5	,	,	,
34837	1250	6	by	by	IN
34837	1250	7	holding	hold	VBG
34837	1250	8	over	over	IN
34837	1250	9	them	-PRON-	PRP
34837	1250	10	a	a	DT
34837	1250	11	red	red	JJ
34837	1250	12	-	-	HYPH
34837	1250	13	hot	hot	JJ
34837	1250	14	shovel	shovel	NN
34837	1250	15	.	.	.
34837	1251	1	When	when	WRB
34837	1251	2	cold	cold	JJ
34837	1251	3	,	,	,
34837	1251	4	grate	grate	VBP
34837	1251	5	on	on	IN
34837	1251	6	sugar	sugar	NN
34837	1251	7	.	.	.
34837	1252	1	*	*	NFP
34837	1252	2	*	*	NFP
34837	1252	3	*	*	NFP
34837	1252	4	*	*	NFP
34837	1252	5	*	*	NFP
34837	1252	6	_	_	NNP
34837	1252	7	Lemon	Lemon	NNP
34837	1252	8	Custards	Custards	NNPS
34837	1252	9	_	_	NNP
34837	1252	10	are	be	VBP
34837	1252	11	made	make	VBN
34837	1252	12	in	in	IN
34837	1252	13	the	the	DT
34837	1252	14	same	same	JJ
34837	1252	15	manner	manner	NN
34837	1252	16	;	;	,
34837	1252	17	substituting	substitute	VBG
34837	1252	18	for	for	IN
34837	1252	19	the	the	DT
34837	1252	20	vanilla	vanilla	NN
34837	1252	21	bean	bean	NN
34837	1252	22	the	the	DT
34837	1252	23	grated	grate	VBN
34837	1252	24	rind	rind	NN
34837	1252	25	of	of	IN
34837	1252	26	a	a	DT
34837	1252	27	large	large	JJ
34837	1252	28	fresh	fresh	JJ
34837	1252	29	lemon	lemon	NN
34837	1252	30	.	.	.
34837	1253	1	CHOCOLATE	CHOCOLATE	NNP
34837	1253	2	CUSTARDS	CUSTARDS	NNP
34837	1253	3	.	.	.
34837	1254	1	Cut	cut	VB
34837	1254	2	into	into	IN
34837	1254	3	pieces	piece	NNS
34837	1254	4	half	half	PDT
34837	1254	5	a	a	DT
34837	1254	6	pound	pound	NN
34837	1254	7	of	of	IN
34837	1254	8	the	the	DT
34837	1254	9	best	good	JJS
34837	1254	10	chocolate	chocolate	NN
34837	1254	11	.	.	.
34837	1255	1	Pour	pour	VB
34837	1255	2	on	on	IN
34837	1255	3	it	-PRON-	PRP
34837	1255	4	sufficient	sufficient	JJ
34837	1255	5	milk	milk	NN
34837	1255	6	to	to	TO
34837	1255	7	prevent	prevent	VB
34837	1255	8	its	-PRON-	PRP$
34837	1255	9	burning	burning	NN
34837	1255	10	,	,	,
34837	1255	11	and	and	CC
34837	1255	12	let	let	VB
34837	1255	13	it	-PRON-	PRP
34837	1255	14	boil	boil	VB
34837	1255	15	ten	ten	CD
34837	1255	16	minutes	minute	NNS
34837	1255	17	.	.	.
34837	1256	1	After	after	IN
34837	1256	2	you	-PRON-	PRP
34837	1256	3	remove	remove	VBP
34837	1256	4	it	-PRON-	PRP
34837	1256	5	from	from	IN
34837	1256	6	the	the	DT
34837	1256	7	fire	fire	NN
34837	1256	8	,	,	,
34837	1256	9	have	have	VBP
34837	1256	10	ready	ready	JJ
34837	1256	11	a	a	DT
34837	1256	12	pint	pint	NN
34837	1256	13	of	of	IN
34837	1256	14	boiling	boil	VBG
34837	1256	15	milk	milk	NN
34837	1256	16	or	or	CC
34837	1256	17	cream	cream	NN
34837	1256	18	,	,	,
34837	1256	19	and	and	CC
34837	1256	20	pour	pour	VB
34837	1256	21	it	-PRON-	PRP
34837	1256	22	on	on	IN
34837	1256	23	the	the	DT
34837	1256	24	chocolate	chocolate	NN
34837	1256	25	.	.	.
34837	1257	1	Beat	beat	VB
34837	1257	2	together	together	RB
34837	1257	3	the	the	DT
34837	1257	4	yolks	yolk	NNS
34837	1257	5	of	of	IN
34837	1257	6	eight	eight	CD
34837	1257	7	eggs	egg	NNS
34837	1257	8	and	and	CC
34837	1257	9	the	the	DT
34837	1257	10	whites	white	NNS
34837	1257	11	of	of	IN
34837	1257	12	two	two	CD
34837	1257	13	only	only	RB
34837	1257	14	,	,	,
34837	1257	15	and	and	CC
34837	1257	16	stir	stir	VB
34837	1257	17	them	-PRON-	PRP
34837	1257	18	into	into	IN
34837	1257	19	the	the	DT
34837	1257	20	chocolate	chocolate	NN
34837	1257	21	with	with	IN
34837	1257	22	two	two	CD
34837	1257	23	ounces	ounce	NNS
34837	1257	24	,	,	,
34837	1257	25	or	or	CC
34837	1257	26	more	more	JJR
34837	1257	27	,	,	,
34837	1257	28	of	of	IN
34837	1257	29	loaf	loaf	NN
34837	1257	30	-	-	HYPH
34837	1257	31	sugar	sugar	NN
34837	1257	32	.	.	.
34837	1258	1	Put	put	VB
34837	1258	2	the	the	DT
34837	1258	3	mixture	mixture	NN
34837	1258	4	into	into	IN
34837	1258	5	cups	cup	NNS
34837	1258	6	,	,	,
34837	1258	7	set	set	VBD
34837	1258	8	them	-PRON-	PRP
34837	1258	9	in	in	IN
34837	1258	10	an	an	DT
34837	1258	11	oven	oven	NN
34837	1258	12	with	with	IN
34837	1258	13	water	water	NN
34837	1258	14	in	in	IN
34837	1258	15	it	-PRON-	PRP
34837	1258	16	,	,	,
34837	1258	17	and	and	CC
34837	1258	18	bake	bake	VB
34837	1258	19	them	-PRON-	PRP
34837	1258	20	.	.	.
34837	1259	1	Beat	beat	VB
34837	1259	2	the	the	DT
34837	1259	3	six	six	CD
34837	1259	4	remaining	remain	VBG
34837	1259	5	whites	white	NNS
34837	1259	6	of	of	IN
34837	1259	7	eggs	egg	NNS
34837	1259	8	to	to	IN
34837	1259	9	a	a	DT
34837	1259	10	froth	froth	NN
34837	1259	11	,	,	,
34837	1259	12	adding	add	VBG
34837	1259	13	a	a	DT
34837	1259	14	very	very	RB
34837	1259	15	little	little	JJ
34837	1259	16	sugar	sugar	NN
34837	1259	17	,	,	,
34837	1259	18	and	and	CC
34837	1259	19	heap	heap	VB
34837	1259	20	some	some	DT
34837	1259	21	of	of	IN
34837	1259	22	the	the	DT
34837	1259	23	froth	froth	NN
34837	1259	24	on	on	IN
34837	1259	25	each	each	DT
34837	1259	26	custard	custard	NN
34837	1259	27	.	.	.
34837	1260	1	You	-PRON-	PRP
34837	1260	2	may	may	MD
34837	1260	3	lay	lay	VB
34837	1260	4	on	on	IN
34837	1260	5	the	the	DT
34837	1260	6	top	top	NN
34837	1260	7	of	of	IN
34837	1260	8	each	each	DT
34837	1260	9	heap	heap	NN
34837	1260	10	of	of	IN
34837	1260	11	froth	froth	NN
34837	1260	12	one	one	CD
34837	1260	13	of	of	IN
34837	1260	14	the	the	DT
34837	1260	15	bonbons	bonbon	NNS
34837	1260	16	or	or	CC
34837	1260	17	confections	confection	NNS
34837	1260	18	called	call	VBN
34837	1260	19	chocolate	chocolate	NN
34837	1260	20	-	-	HYPH
34837	1260	21	nuts	nut	NNS
34837	1260	22	.	.	.
34837	1261	1	COFFEE	COFFEE	NNP
34837	1261	2	CUSTARDS	CUSTARDS	NNP
34837	1261	3	.	.	.
34837	1262	1	Take	take	VB
34837	1262	2	two	two	CD
34837	1262	3	ounces	ounce	NNS
34837	1262	4	of	of	IN
34837	1262	5	roasted	roasted	JJ
34837	1262	6	coffee	coffee	NN
34837	1262	7	and	and	CC
34837	1262	8	two	two	CD
34837	1262	9	ounces	ounce	NNS
34837	1262	10	of	of	IN
34837	1262	11	raw	raw	JJ
34837	1262	12	coffee	coffee	NN
34837	1262	13	.	.	.
34837	1263	1	Pound	pound	VB
34837	1263	2	them	-PRON-	PRP
34837	1263	3	together	together	RB
34837	1263	4	in	in	IN
34837	1263	5	a	a	DT
34837	1263	6	mortar	mortar	NN
34837	1263	7	,	,	,
34837	1263	8	but	but	CC
34837	1263	9	do	do	VBP
34837	1263	10	not	not	RB
34837	1263	11	grind	grind	VB
34837	1263	12	them	-PRON-	PRP
34837	1263	13	.	.	.
34837	1264	1	Boil	boil	VB
34837	1264	2	this	this	DT
34837	1264	3	coffee	coffee	NN
34837	1264	4	in	in	IN
34837	1264	5	a	a	DT
34837	1264	6	quart	quart	NN
34837	1264	7	of	of	IN
34837	1264	8	rich	rich	JJ
34837	1264	9	milk	milk	NN
34837	1264	10	.	.	.
34837	1265	1	Let	let	VB
34837	1265	2	it	-PRON-	PRP
34837	1265	3	get	get	VB
34837	1265	4	cold	cold	JJ
34837	1265	5	,	,	,
34837	1265	6	and	and	CC
34837	1265	7	then	then	RB
34837	1265	8	strain	strain	VB
34837	1265	9	it	-PRON-	PRP
34837	1265	10	.	.	.
34837	1266	1	Stir	stir	VB
34837	1266	2	into	into	IN
34837	1266	3	it	-PRON-	PRP
34837	1266	4	two	two	CD
34837	1266	5	ounces	ounce	NNS
34837	1266	6	of	of	IN
34837	1266	7	powdered	powdered	JJ
34837	1266	8	loaf	loaf	NN
34837	1266	9	-	-	HYPH
34837	1266	10	sugar	sugar	NN
34837	1266	11	,	,	,
34837	1266	12	and	and	CC
34837	1266	13	two	two	CD
34837	1266	14	large	large	JJ
34837	1266	15	spoonfuls	spoonful	NNS
34837	1266	16	of	of	IN
34837	1266	17	cream	cream	NN
34837	1266	18	.	.	.
34837	1267	1	Beat	beat	VB
34837	1267	2	eight	eight	CD
34837	1267	3	eggs	egg	NNS
34837	1267	4	,	,	,
34837	1267	5	omitting	omit	VBG
34837	1267	6	the	the	DT
34837	1267	7	whites	white	NNS
34837	1267	8	of	of	IN
34837	1267	9	four	four	CD
34837	1267	10	.	.	.
34837	1268	1	Stir	stir	VB
34837	1268	2	them	-PRON-	PRP
34837	1268	3	gradually	gradually	RB
34837	1268	4	into	into	IN
34837	1268	5	the	the	DT
34837	1268	6	coffee	coffee	NN
34837	1268	7	.	.	.
34837	1269	1	Put	put	VB
34837	1269	2	it	-PRON-	PRP
34837	1269	3	into	into	IN
34837	1269	4	cups	cup	NNS
34837	1269	5	,	,	,
34837	1269	6	and	and	CC
34837	1269	7	bake	bake	VB
34837	1269	8	the	the	DT
34837	1269	9	custards	custard	NNS
34837	1269	10	in	in	IN
34837	1269	11	an	an	DT
34837	1269	12	oven	oven	NN
34837	1269	13	with	with	IN
34837	1269	14	water	water	NN
34837	1269	15	.	.	.
34837	1270	1	Grate	grate	VB
34837	1270	2	white	white	JJ
34837	1270	3	sugar	sugar	NN
34837	1270	4	over	over	IN
34837	1270	5	the	the	DT
34837	1270	6	tops	top	NNS
34837	1270	7	when	when	WRB
34837	1270	8	cold	cold	JJ
34837	1270	9	.	.	.
34837	1271	1	TEA	TEA	NNP
34837	1271	2	CUSTARDS	CUSTARDS	NNP
34837	1271	3	.	.	.
34837	1272	1	Boil	boil	VB
34837	1272	2	a	a	DT
34837	1272	3	quart	quart	NN
34837	1272	4	of	of	IN
34837	1272	5	cream	cream	NN
34837	1272	6	or	or	CC
34837	1272	7	rich	rich	JJ
34837	1272	8	milk	milk	NN
34837	1272	9	,	,	,
34837	1272	10	and	and	CC
34837	1272	11	pour	pour	VBP
34837	1272	12	it	-PRON-	PRP
34837	1272	13	(	(	-LRB-
34837	1272	14	while	while	IN
34837	1272	15	boiling	boil	VBG
34837	1272	16	)	)	-RRB-
34837	1272	17	on	on	IN
34837	1272	18	three	three	CD
34837	1272	19	ounces	ounce	NNS
34837	1272	20	of	of	IN
34837	1272	21	the	the	DT
34837	1272	22	best	good	JJS
34837	1272	23	green	green	JJ
34837	1272	24	tea	tea	NN
34837	1272	25	.	.	.
34837	1273	1	Add	add	VB
34837	1273	2	two	two	CD
34837	1273	3	ounces	ounce	NNS
34837	1273	4	of	of	IN
34837	1273	5	loaf	loaf	NN
34837	1273	6	sugar	sugar	NN
34837	1273	7	.	.	.
34837	1274	1	Cover	cover	VB
34837	1274	2	it	-PRON-	PRP
34837	1274	3	and	and	CC
34837	1274	4	set	set	VBD
34837	1274	5	it	-PRON-	PRP
34837	1274	6	away	away	RB
34837	1274	7	.	.	.
34837	1275	1	Take	take	VB
34837	1275	2	eight	eight	CD
34837	1275	3	eggs	egg	NNS
34837	1275	4	,	,	,
34837	1275	5	and	and	CC
34837	1275	6	beat	beat	VBD
34837	1275	7	them	-PRON-	PRP
34837	1275	8	well	well	RB
34837	1275	9	,	,	,
34837	1275	10	leaving	leave	VBG
34837	1275	11	out	out	RP
34837	1275	12	the	the	DT
34837	1275	13	whites	white	NNS
34837	1275	14	of	of	IN
34837	1275	15	four	four	CD
34837	1275	16	;	;	:
34837	1275	17	and	and	CC
34837	1275	18	when	when	WRB
34837	1275	19	the	the	DT
34837	1275	20	tea	tea	NN
34837	1275	21	is	be	VBZ
34837	1275	22	cold	cold	JJ
34837	1275	23	,	,	,
34837	1275	24	stir	stir	VBP
34837	1275	25	in	in	IN
34837	1275	26	the	the	DT
34837	1275	27	eggs	egg	NNS
34837	1275	28	.	.	.
34837	1276	1	Then	then	RB
34837	1276	2	strain	strain	VB
34837	1276	3	the	the	DT
34837	1276	4	whole	whole	JJ
34837	1276	5	mixture	mixture	NN
34837	1276	6	;	;	:
34837	1276	7	put	put	VB
34837	1276	8	it	-PRON-	PRP
34837	1276	9	into	into	IN
34837	1276	10	cups	cup	NNS
34837	1276	11	,	,	,
34837	1276	12	and	and	CC
34837	1276	13	bake	bake	VB
34837	1276	14	them	-PRON-	PRP
34837	1276	15	in	in	IN
34837	1276	16	an	an	DT
34837	1276	17	oven	oven	NN
34837	1276	18	with	with	IN
34837	1276	19	water	water	NN
34837	1276	20	.	.	.
34837	1277	1	Grate	grate	VB
34837	1277	2	sugar	sugar	NN
34837	1277	3	over	over	IN
34837	1277	4	the	the	DT
34837	1277	5	top	top	NN
34837	1277	6	of	of	IN
34837	1277	7	each	each	DT
34837	1277	8	.	.	.
34837	1278	1	RICE	RICE	NNP
34837	1278	2	POTTAGE	POTTAGE	NNP
34837	1278	3	.	.	.
34837	1279	1	Put	put	VB
34837	1279	2	six	six	CD
34837	1279	3	table	table	NN
34837	1279	4	-	-	HYPH
34837	1279	5	spoonfuls	spoonful	NNS
34837	1279	6	of	of	IN
34837	1279	7	rice	rice	NN
34837	1279	8	into	into	IN
34837	1279	9	a	a	DT
34837	1279	10	pint	pint	NN
34837	1279	11	of	of	IN
34837	1279	12	water	water	NN
34837	1279	13	,	,	,
34837	1279	14	and	and	CC
34837	1279	15	boil	boil	VB
34837	1279	16	it	-PRON-	PRP
34837	1279	17	till	till	IN
34837	1279	18	quite	quite	RB
34837	1279	19	soft	soft	JJ
34837	1279	20	.	.	.
34837	1280	1	Drain	drain	VB
34837	1280	2	it	-PRON-	PRP
34837	1280	3	through	through	IN
34837	1280	4	a	a	DT
34837	1280	5	sieve	sieve	NN
34837	1280	6	,	,	,
34837	1280	7	and	and	CC
34837	1280	8	put	put	VBD
34837	1280	9	the	the	DT
34837	1280	10	rice	rice	NN
34837	1280	11	into	into	IN
34837	1280	12	a	a	DT
34837	1280	13	quart	quart	NN
34837	1280	14	of	of	IN
34837	1280	15	milk	milk	NN
34837	1280	16	with	with	IN
34837	1280	17	a	a	DT
34837	1280	18	quarter	quarter	NN
34837	1280	19	of	of	IN
34837	1280	20	a	a	DT
34837	1280	21	pound	pound	NN
34837	1280	22	of	of	IN
34837	1280	23	sugar	sugar	NN
34837	1280	24	,	,	,
34837	1280	25	and	and	CC
34837	1280	26	three	three	CD
34837	1280	27	or	or	CC
34837	1280	28	four	four	CD
34837	1280	29	peach	peach	NN
34837	1280	30	-	-	HYPH
34837	1280	31	leaves	leave	NNS
34837	1280	32	,	,	,
34837	1280	33	or	or	CC
34837	1280	34	a	a	DT
34837	1280	35	few	few	JJ
34837	1280	36	peach	peach	NN
34837	1280	37	-	-	HYPH
34837	1280	38	kernels	kernel	NNS
34837	1280	39	.	.	.
34837	1281	1	Boil	Boil	NNP
34837	1281	2	it	-PRON-	PRP
34837	1281	3	,	,	,
34837	1281	4	and	and	CC
34837	1281	5	before	before	IN
34837	1281	6	you	-PRON-	PRP
34837	1281	7	serve	serve	VBP
34837	1281	8	it	-PRON-	PRP
34837	1281	9	up	up	RP
34837	1281	10	,	,	,
34837	1281	11	take	take	VB
34837	1281	12	out	out	RP
34837	1281	13	the	the	DT
34837	1281	14	peach	peach	NN
34837	1281	15	-	-	HYPH
34837	1281	16	leaves	leave	NNS
34837	1281	17	or	or	CC
34837	1281	18	kernels	kernel	NNS
34837	1281	19	,	,	,
34837	1281	20	and	and	CC
34837	1281	21	stir	stir	VB
34837	1281	22	in	in	IN
34837	1281	23	the	the	DT
34837	1281	24	yolks	yolk	NNS
34837	1281	25	of	of	IN
34837	1281	26	two	two	CD
34837	1281	27	eggs	egg	NNS
34837	1281	28	.	.	.
34837	1282	1	APPLE	APPLE	NNP
34837	1282	2	FRITTERS	fritter	NNS
34837	1282	3	.	.	.
34837	1283	1	Pare	pare	VB
34837	1283	2	and	and	CC
34837	1283	3	core	core	VB
34837	1283	4	some	some	DT
34837	1283	5	fine	fine	JJ
34837	1283	6	large	large	JJ
34837	1283	7	pippins	pippin	NNS
34837	1283	8	,	,	,
34837	1283	9	and	and	CC
34837	1283	10	cut	cut	VB
34837	1283	11	them	-PRON-	PRP
34837	1283	12	into	into	IN
34837	1283	13	round	round	JJ
34837	1283	14	slices	slice	NNS
34837	1283	15	.	.	.
34837	1284	1	Soak	soak	VB
34837	1284	2	them	-PRON-	PRP
34837	1284	3	in	in	IN
34837	1284	4	brandy	brandy	NN
34837	1284	5	for	for	IN
34837	1284	6	two	two	CD
34837	1284	7	or	or	CC
34837	1284	8	three	three	CD
34837	1284	9	hours	hour	NNS
34837	1284	10	.	.	.
34837	1285	1	Make	make	VB
34837	1285	2	a	a	DT
34837	1285	3	batter	batter	NN
34837	1285	4	,	,	,
34837	1285	5	in	in	IN
34837	1285	6	the	the	DT
34837	1285	7	proportion	proportion	NN
34837	1285	8	of	of	IN
34837	1285	9	four	four	CD
34837	1285	10	eggs	egg	NNS
34837	1285	11	to	to	IN
34837	1285	12	a	a	DT
34837	1285	13	table	table	NN
34837	1285	14	-	-	HYPH
34837	1285	15	spoonful	spoonful	JJ
34837	1285	16	of	of	IN
34837	1285	17	olive	olive	JJ
34837	1285	18	-	-	HYPH
34837	1285	19	oil	oil	NN
34837	1285	20	,	,	,
34837	1285	21	a	a	DT
34837	1285	22	table	table	NN
34837	1285	23	spoonful	spoonful	JJ
34837	1285	24	of	of	IN
34837	1285	25	rose	rose	NN
34837	1285	26	-	-	HYPH
34837	1285	27	water	water	NN
34837	1285	28	,	,	,
34837	1285	29	the	the	DT
34837	1285	30	same	same	JJ
34837	1285	31	quantity	quantity	NN
34837	1285	32	of	of	IN
34837	1285	33	brandy	brandy	NN
34837	1285	34	,	,	,
34837	1285	35	the	the	DT
34837	1285	36	same	same	JJ
34837	1285	37	quantity	quantity	NN
34837	1285	38	of	of	IN
34837	1285	39	cold	cold	JJ
34837	1285	40	water	water	NN
34837	1285	41	.	.	.
34837	1286	1	Thicken	Thicken	NNP
34837	1286	2	the	the	DT
34837	1286	3	batter	batter	NN
34837	1286	4	with	with	IN
34837	1286	5	a	a	DT
34837	1286	6	sufficient	sufficient	JJ
34837	1286	7	quantity	quantity	NN
34837	1286	8	of	of	IN
34837	1286	9	flour	flour	NN
34837	1286	10	stirred	stir	VBN
34837	1286	11	in	in	RP
34837	1286	12	by	by	IN
34837	1286	13	degrees	degree	NNS
34837	1286	14	,	,	,
34837	1286	15	and	and	CC
34837	1286	16	mix	mix	VB
34837	1286	17	it	-PRON-	PRP
34837	1286	18	two	two	CD
34837	1286	19	or	or	CC
34837	1286	20	three	three	CD
34837	1286	21	hours	hour	NNS
34837	1286	22	before	before	IN
34837	1286	23	it	-PRON-	PRP
34837	1286	24	is	be	VBZ
34837	1286	25	wanted	want	VBN
34837	1286	26	,	,	,
34837	1286	27	that	that	IN
34837	1286	28	it	-PRON-	PRP
34837	1286	29	may	may	MD
34837	1286	30	be	be	VB
34837	1286	31	light	light	JJ
34837	1286	32	by	by	IN
34837	1286	33	fermentation	fermentation	NN
34837	1286	34	.	.	.
34837	1287	1	Put	put	VB
34837	1287	2	some	some	DT
34837	1287	3	butter	butter	NN
34837	1287	4	into	into	IN
34837	1287	5	a	a	DT
34837	1287	6	frying	frying	JJ
34837	1287	7	-	-	HYPH
34837	1287	8	pan	pan	NN
34837	1287	9	.	.	.
34837	1288	1	Dip	dip	VB
34837	1288	2	each	each	DT
34837	1288	3	slice	slice	NN
34837	1288	4	of	of	IN
34837	1288	5	apple	apple	NN
34837	1288	6	into	into	IN
34837	1288	7	the	the	DT
34837	1288	8	batter	batter	NN
34837	1288	9	,	,	,
34837	1288	10	and	and	CC
34837	1288	11	fry	fry	VB
34837	1288	12	them	-PRON-	PRP
34837	1288	13	brown	brown	JJ
34837	1288	14	.	.	.
34837	1289	1	Then	then	RB
34837	1289	2	drain	drain	VB
34837	1289	3	them	-PRON-	PRP
34837	1289	4	,	,	,
34837	1289	5	grate	grate	VB
34837	1289	6	white	white	JJ
34837	1289	7	sugar	sugar	NN
34837	1289	8	over	over	IN
34837	1289	9	them	-PRON-	PRP
34837	1289	10	,	,	,
34837	1289	11	and	and	CC
34837	1289	12	send	send	VB
34837	1289	13	them	-PRON-	PRP
34837	1289	14	to	to	IN
34837	1289	15	table	table	NN
34837	1289	16	.	.	.
34837	1290	1	*	*	NFP
34837	1290	2	*	*	NFP
34837	1290	3	*	*	NFP
34837	1290	4	*	*	NFP
34837	1290	5	*	*	NFP
34837	1290	6	_	_	NNP
34837	1290	7	Peach	Peach	NNP
34837	1290	8	Fritters	Fritters	NNP
34837	1290	9	_	_	NNP
34837	1290	10	may	may	MD
34837	1290	11	be	be	VB
34837	1290	12	made	make	VBN
34837	1290	13	in	in	IN
34837	1290	14	the	the	DT
34837	1290	15	same	same	JJ
34837	1290	16	way	way	NN
34837	1290	17	,	,	,
34837	1290	18	but	but	CC
34837	1290	19	the	the	DT
34837	1290	20	peaches	peach	NNS
34837	1290	21	must	must	MD
34837	1290	22	be	be	VB
34837	1290	23	cut	cut	VBN
34837	1290	24	into	into	IN
34837	1290	25	quarters	quarter	NNS
34837	1290	26	.	.	.
34837	1291	1	BREAD	bread	NN
34837	1291	2	FRITTERS	fritter	NNS
34837	1291	3	.	.	.
34837	1292	1	Boil	boil	VB
34837	1292	2	a	a	DT
34837	1292	3	quart	quart	NN
34837	1292	4	of	of	IN
34837	1292	5	milk	milk	NN
34837	1292	6	with	with	IN
34837	1292	7	cinnamon	cinnamon	NN
34837	1292	8	and	and	CC
34837	1292	9	sugar	sugar	NN
34837	1292	10	to	to	IN
34837	1292	11	your	-PRON-	PRP$
34837	1292	12	taste	taste	NN
34837	1292	13	.	.	.
34837	1293	1	When	when	WRB
34837	1293	2	done	do	VBN
34837	1293	3	,	,	,
34837	1293	4	stir	stir	VBP
34837	1293	5	in	in	IN
34837	1293	6	a	a	DT
34837	1293	7	table	table	NN
34837	1293	8	-	-	HYPH
34837	1293	9	spoonful	spoonful	JJ
34837	1293	10	of	of	IN
34837	1293	11	rose	rose	NN
34837	1293	12	-	-	HYPH
34837	1293	13	water	water	NN
34837	1293	14	.	.	.
34837	1294	1	Cut	cut	VB
34837	1294	2	some	some	DT
34837	1294	3	slices	slice	NNS
34837	1294	4	of	of	IN
34837	1294	5	bread	bread	NN
34837	1294	6	into	into	IN
34837	1294	7	a	a	DT
34837	1294	8	circular	circular	JJ
34837	1294	9	shape	shape	NN
34837	1294	10	.	.	.
34837	1295	1	Soak	soak	VB
34837	1295	2	them	-PRON-	PRP
34837	1295	3	in	in	IN
34837	1295	4	the	the	DT
34837	1295	5	milk	milk	NN
34837	1295	6	till	till	IN
34837	1295	7	they	-PRON-	PRP
34837	1295	8	have	have	VBP
34837	1295	9	absorbed	absorb	VBN
34837	1295	10	it	-PRON-	PRP
34837	1295	11	.	.	.
34837	1296	1	Then	then	RB
34837	1296	2	drain	drain	VB
34837	1296	3	them	-PRON-	PRP
34837	1296	4	.	.	.
34837	1297	1	Have	have	VBP
34837	1297	2	ready	ready	JJ
34837	1297	3	some	some	DT
34837	1297	4	yolks	yolk	NNS
34837	1297	5	of	of	IN
34837	1297	6	eggs	egg	NNS
34837	1297	7	well	well	RB
34837	1297	8	beaten	beat	VBN
34837	1297	9	.	.	.
34837	1298	1	Dip	dip	VB
34837	1298	2	the	the	DT
34837	1298	3	slices	slice	NNS
34837	1298	4	of	of	IN
34837	1298	5	bread	bread	NN
34837	1298	6	into	into	IN
34837	1298	7	it	-PRON-	PRP
34837	1298	8	,	,	,
34837	1298	9	and	and	CC
34837	1298	10	fry	fry	VB
34837	1298	11	them	-PRON-	PRP
34837	1298	12	in	in	IN
34837	1298	13	butter	butter	NN
34837	1298	14	.	.	.
34837	1299	1	Serve	serve	VB
34837	1299	2	them	-PRON-	PRP
34837	1299	3	up	up	RP
34837	1299	4	strewed	strew	VBN
34837	1299	5	with	with	IN
34837	1299	6	powdered	powdered	JJ
34837	1299	7	sugar	sugar	NN
34837	1299	8	.	.	.
34837	1300	1	RICE	RICE	NNP
34837	1300	2	CAKE	CAKE	NNP
34837	1300	3	.	.	.
34837	1301	1	Take	take	VB
34837	1301	2	half	half	PDT
34837	1301	3	a	a	DT
34837	1301	4	pound	pound	NN
34837	1301	5	of	of	IN
34837	1301	6	rice	rice	NN
34837	1301	7	and	and	CC
34837	1301	8	wash	wash	VB
34837	1301	9	it	-PRON-	PRP
34837	1301	10	well	well	RB
34837	1301	11	.	.	.
34837	1302	1	Put	put	VB
34837	1302	2	it	-PRON-	PRP
34837	1302	3	into	into	IN
34837	1302	4	a	a	DT
34837	1302	5	pint	pint	NN
34837	1302	6	of	of	IN
34837	1302	7	cream	cream	NN
34837	1302	8	or	or	CC
34837	1302	9	milk	milk	NN
34837	1302	10	,	,	,
34837	1302	11	and	and	CC
34837	1302	12	boil	boil	VB
34837	1302	13	it	-PRON-	PRP
34837	1302	14	soft	soft	JJ
34837	1302	15	.	.	.
34837	1303	1	Let	let	VB
34837	1303	2	it	-PRON-	PRP
34837	1303	3	get	get	VB
34837	1303	4	cold	cold	JJ
34837	1303	5	.	.	.
34837	1304	1	Then	then	RB
34837	1304	2	stir	stir	VB
34837	1304	3	into	into	IN
34837	1304	4	it	-PRON-	PRP
34837	1304	5	alternately	alternately	RB
34837	1304	6	a	a	DT
34837	1304	7	quarter	quarter	NN
34837	1304	8	of	of	IN
34837	1304	9	a	a	DT
34837	1304	10	pound	pound	NN
34837	1304	11	of	of	IN
34837	1304	12	sugar	sugar	NN
34837	1304	13	,	,	,
34837	1304	14	two	two	CD
34837	1304	15	ounces	ounce	NNS
34837	1304	16	of	of	IN
34837	1304	17	butter	butter	NN
34837	1304	18	,	,	,
34837	1304	19	eight	eight	CD
34837	1304	20	eggs	egg	NNS
34837	1304	21	well	well	UH
34837	1304	22	beaten	beat	VBN
34837	1304	23	(	(	-LRB-
34837	1304	24	having	have	VBG
34837	1304	25	left	leave	VBN
34837	1304	26	out	out	RP
34837	1304	27	the	the	DT
34837	1304	28	whites	white	NNS
34837	1304	29	of	of	IN
34837	1304	30	four	four	CD
34837	1304	31	)	)	-RRB-
34837	1304	32	,	,	,
34837	1304	33	and	and	CC
34837	1304	34	a	a	DT
34837	1304	35	wine	wine	NN
34837	1304	36	-	-	HYPH
34837	1304	37	glass	glass	NN
34837	1304	38	of	of	IN
34837	1304	39	rose	rose	NN
34837	1304	40	-	-	HYPH
34837	1304	41	water	water	NN
34837	1304	42	,	,	,
34837	1304	43	or	or	CC
34837	1304	44	else	else	RB
34837	1304	45	the	the	DT
34837	1304	46	grated	grate	VBN
34837	1304	47	peel	peel	NN
34837	1304	48	of	of	IN
34837	1304	49	a	a	DT
34837	1304	50	lemon	lemon	NN
34837	1304	51	.	.	.
34837	1305	1	Mix	mix	VB
34837	1305	2	all	all	RB
34837	1305	3	well	well	RB
34837	1305	4	.	.	.
34837	1306	1	Butter	butter	NN
34837	1306	2	a	a	DT
34837	1306	3	mould	mould	NN
34837	1306	4	or	or	CC
34837	1306	5	a	a	DT
34837	1306	6	deep	deep	JJ
34837	1306	7	pan	pan	NN
34837	1306	8	with	with	IN
34837	1306	9	straight	straight	JJ
34837	1306	10	sides	side	NNS
34837	1306	11	,	,	,
34837	1306	12	and	and	CC
34837	1306	13	spread	spread	VBD
34837	1306	14	grated	grate	VBD
34837	1306	15	bread	bread	NN
34837	1306	16	crumbs	crumb	VBZ
34837	1306	17	all	all	RB
34837	1306	18	over	over	IN
34837	1306	19	its	-PRON-	PRP$
34837	1306	20	inside	inside	NN
34837	1306	21	.	.	.
34837	1307	1	Put	put	VB
34837	1307	2	in	in	RP
34837	1307	3	the	the	DT
34837	1307	4	mixture	mixture	NN
34837	1307	5	,	,	,
34837	1307	6	and	and	CC
34837	1307	7	bake	bake	VB
34837	1307	8	it	-PRON-	PRP
34837	1307	9	three	three	CD
34837	1307	10	quarters	quarter	NNS
34837	1307	11	of	of	IN
34837	1307	12	an	an	DT
34837	1307	13	hour	hour	NN
34837	1307	14	.	.	.
34837	1308	1	Ground	ground	NN
34837	1308	2	rice	rice	NN
34837	1308	3	is	be	VBZ
34837	1308	4	best	good	JJS
34837	1308	5	for	for	IN
34837	1308	6	this	this	DT
34837	1308	7	cake	cake	NN
34837	1308	8	.	.	.
34837	1309	1	If	if	IN
34837	1309	2	any	any	DT
34837	1309	3	of	of	IN
34837	1309	4	the	the	DT
34837	1309	5	cake	cake	NN
34837	1309	6	is	be	VBZ
34837	1309	7	left	leave	VBN
34837	1309	8	,	,	,
34837	1309	9	you	-PRON-	PRP
34837	1309	10	may	may	MD
34837	1309	11	next	next	JJ
34837	1309	12	day	day	NN
34837	1309	13	cut	cut	VB
34837	1309	14	it	-PRON-	PRP
34837	1309	15	in	in	IN
34837	1309	16	slices	slice	NNS
34837	1309	17	and	and	CC
34837	1309	18	fry	fry	VB
34837	1309	19	them	-PRON-	PRP
34837	1309	20	in	in	IN
34837	1309	21	butter	butter	NN
34837	1309	22	.	.	.
34837	1310	1	Or	or	CC
34837	1310	2	,	,	,
34837	1310	3	instead	instead	RB
34837	1310	4	of	of	IN
34837	1310	5	baking	bake	VBG
34837	1310	6	the	the	DT
34837	1310	7	mixture	mixture	NN
34837	1310	8	in	in	IN
34837	1310	9	a	a	DT
34837	1310	10	large	large	JJ
34837	1310	11	cake	cake	NN
34837	1310	12	,	,	,
34837	1310	13	you	-PRON-	PRP
34837	1310	14	may	may	MD
34837	1310	15	put	put	VB
34837	1310	16	flour	flour	NN
34837	1310	17	on	on	IN
34837	1310	18	your	-PRON-	PRP$
34837	1310	19	hands	hand	NNS
34837	1310	20	,	,	,
34837	1310	21	and	and	CC
34837	1310	22	roll	roll	VB
34837	1310	23	it	-PRON-	PRP
34837	1310	24	into	into	IN
34837	1310	25	round	round	JJ
34837	1310	26	balls	ball	NNS
34837	1310	27	.	.	.
34837	1311	1	Make	make	VB
34837	1311	2	a	a	DT
34837	1311	3	batter	batter	NN
34837	1311	4	of	of	IN
34837	1311	5	beaten	beat	VBN
34837	1311	6	eggs	egg	NNS
34837	1311	7	,	,	,
34837	1311	8	sugar	sugar	NN
34837	1311	9	,	,	,
34837	1311	10	and	and	CC
34837	1311	11	grated	grate	VBD
34837	1311	12	bread	bread	NN
34837	1311	13	;	;	:
34837	1311	14	dip	dip	VB
34837	1311	15	the	the	DT
34837	1311	16	balls	ball	NNS
34837	1311	17	into	into	IN
34837	1311	18	it	-PRON-	PRP
34837	1311	19	,	,	,
34837	1311	20	and	and	CC
34837	1311	21	fry	fry	VB
34837	1311	22	them	-PRON-	PRP
34837	1311	23	in	in	IN
34837	1311	24	butter	butter	NN
34837	1311	25	.	.	.
34837	1312	1	POTATO	potato	NN
34837	1312	2	CAKE	CAKE	NNS
34837	1312	3	.	.	.
34837	1313	1	Roast	roast	NN
34837	1313	2	in	in	IN
34837	1313	3	the	the	DT
34837	1313	4	ashes	ashe	NNS
34837	1313	5	a	a	DT
34837	1313	6	dozen	dozen	NN
34837	1313	7	small	small	JJ
34837	1313	8	or	or	CC
34837	1313	9	six	six	CD
34837	1313	10	large	large	JJ
34837	1313	11	potatoes	potato	NNS
34837	1313	12	.	.	.
34837	1314	1	When	when	WRB
34837	1314	2	done	do	VBN
34837	1314	3	,	,	,
34837	1314	4	peel	peel	VB
34837	1314	5	them	-PRON-	PRP
34837	1314	6	,	,	,
34837	1314	7	and	and	CC
34837	1314	8	put	put	VBD
34837	1314	9	them	-PRON-	PRP
34837	1314	10	into	into	IN
34837	1314	11	a	a	DT
34837	1314	12	pan	pan	NN
34837	1314	13	with	with	IN
34837	1314	14	a	a	DT
34837	1314	15	little	little	JJ
34837	1314	16	salt	salt	NN
34837	1314	17	,	,	,
34837	1314	18	and	and	CC
34837	1314	19	the	the	DT
34837	1314	20	rind	rind	NN
34837	1314	21	of	of	IN
34837	1314	22	a	a	DT
34837	1314	23	lemon	lemon	NN
34837	1314	24	grated	grate	VBN
34837	1314	25	.	.	.
34837	1315	1	Add	add	VB
34837	1315	2	a	a	DT
34837	1315	3	quarter	quarter	NN
34837	1315	4	of	of	IN
34837	1315	5	a	a	DT
34837	1315	6	pound	pound	NN
34837	1315	7	of	of	IN
34837	1315	8	butter	butter	NN
34837	1315	9	,	,	,
34837	1315	10	or	or	CC
34837	1315	11	half	half	PDT
34837	1315	12	a	a	DT
34837	1315	13	pint	pint	NN
34837	1315	14	of	of	IN
34837	1315	15	cream	cream	NN
34837	1315	16	,	,	,
34837	1315	17	and	and	CC
34837	1315	18	a	a	DT
34837	1315	19	quarter	quarter	NN
34837	1315	20	of	of	IN
34837	1315	21	a	a	DT
34837	1315	22	pound	pound	NN
34837	1315	23	of	of	IN
34837	1315	24	sugar	sugar	NN
34837	1315	25	.	.	.
34837	1316	1	Having	have	VBG
34837	1316	2	mashed	mash	VBN
34837	1316	3	the	the	DT
34837	1316	4	potatoes	potato	NNS
34837	1316	5	with	with	IN
34837	1316	6	this	this	DT
34837	1316	7	mixture	mixture	NN
34837	1316	8	,	,	,
34837	1316	9	rub	rub	VB
34837	1316	10	it	-PRON-	PRP
34837	1316	11	through	through	IN
34837	1316	12	a	a	DT
34837	1316	13	cullender	cullender	NN
34837	1316	14	,	,	,
34837	1316	15	and	and	CC
34837	1316	16	stir	stir	VB
34837	1316	17	it	-PRON-	PRP
34837	1316	18	very	very	RB
34837	1316	19	hard	hard	RB
34837	1316	20	.	.	.
34837	1317	1	Then	then	RB
34837	1317	2	set	set	VB
34837	1317	3	it	-PRON-	PRP
34837	1317	4	away	away	RB
34837	1317	5	to	to	IN
34837	1317	6	cool	cool	JJ
34837	1317	7	.	.	.
34837	1318	1	Beat	beat	VB
34837	1318	2	eight	eight	CD
34837	1318	3	eggs	egg	NNS
34837	1318	4	,	,	,
34837	1318	5	and	and	CC
34837	1318	6	stir	stir	VB
34837	1318	7	them	-PRON-	PRP
34837	1318	8	gradually	gradually	RB
34837	1318	9	into	into	IN
34837	1318	10	the	the	DT
34837	1318	11	mixture	mixture	NN
34837	1318	12	.	.	.
34837	1319	1	Season	season	VB
34837	1319	2	it	-PRON-	PRP
34837	1319	3	with	with	IN
34837	1319	4	a	a	DT
34837	1319	5	tea	tea	NN
34837	1319	6	-	-	HYPH
34837	1319	7	spoonful	spoonful	JJ
34837	1319	8	of	of	IN
34837	1319	9	mixed	mixed	JJ
34837	1319	10	spice	spice	NN
34837	1319	11	,	,	,
34837	1319	12	and	and	CC
34837	1319	13	half	half	PDT
34837	1319	14	a	a	DT
34837	1319	15	glass	glass	NN
34837	1319	16	of	of	IN
34837	1319	17	rose	rose	NN
34837	1319	18	-	-	HYPH
34837	1319	19	water	water	NN
34837	1319	20	.	.	.
34837	1320	1	Butter	butter	NN
34837	1320	2	a	a	DT
34837	1320	3	mould	mould	NN
34837	1320	4	or	or	CC
34837	1320	5	a	a	DT
34837	1320	6	deep	deep	JJ
34837	1320	7	dish	dish	NN
34837	1320	8	,	,	,
34837	1320	9	and	and	CC
34837	1320	10	spread	spread	VBD
34837	1320	11	the	the	DT
34837	1320	12	inside	inside	NN
34837	1320	13	all	all	RB
34837	1320	14	over	over	RB
34837	1320	15	with	with	IN
34837	1320	16	grated	grate	VBN
34837	1320	17	bread	bread	NN
34837	1320	18	.	.	.
34837	1321	1	Put	put	VB
34837	1321	2	in	in	RP
34837	1321	3	the	the	DT
34837	1321	4	mixture	mixture	NN
34837	1321	5	,	,	,
34837	1321	6	and	and	CC
34837	1321	7	bake	bake	VB
34837	1321	8	it	-PRON-	PRP
34837	1321	9	for	for	IN
34837	1321	10	three	three	CD
34837	1321	11	quarters	quarter	NNS
34837	1321	12	of	of	IN
34837	1321	13	an	an	DT
34837	1321	14	hour	hour	NN
34837	1321	15	.	.	.
34837	1322	1	SPONGE	SPONGE	VBZ
34837	1322	2	CAKE	CAKE	NNS
34837	1322	3	--	--	:
34837	1322	4	CALLED	call	VBN
34837	1322	5	IN	in	IN
34837	1322	6	FRANCE	FRANCE	NNP
34837	1322	7	BISCUIT	BISCUIT	NNP
34837	1322	8	.	.	.
34837	1323	1	Take	take	VB
34837	1323	2	ten	ten	CD
34837	1323	3	eggs	egg	NNS
34837	1323	4	,	,	,
34837	1323	5	and	and	CC
34837	1323	6	beat	beat	VBD
34837	1323	7	them	-PRON-	PRP
34837	1323	8	till	till	IN
34837	1323	9	very	very	RB
34837	1323	10	thick	thick	JJ
34837	1323	11	and	and	CC
34837	1323	12	smooth	smooth	JJ
34837	1323	13	.	.	.
34837	1324	1	Add	add	VB
34837	1324	2	gradually	gradually	RB
34837	1324	3	a	a	DT
34837	1324	4	pound	pound	NN
34837	1324	5	of	of	IN
34837	1324	6	powdered	powdered	JJ
34837	1324	7	loaf	loaf	NN
34837	1324	8	-	-	HYPH
34837	1324	9	sugar	sugar	NN
34837	1324	10	.	.	.
34837	1325	1	Rub	rub	VB
34837	1325	2	a	a	DT
34837	1325	3	lump	lump	NN
34837	1325	4	of	of	IN
34837	1325	5	loaf	loaf	NN
34837	1325	6	-	-	:
34837	1325	7	sugar	sugar	NN
34837	1325	8	all	all	RB
34837	1325	9	over	over	IN
34837	1325	10	the	the	DT
34837	1325	11	rind	rind	NN
34837	1325	12	of	of	IN
34837	1325	13	a	a	DT
34837	1325	14	large	large	JJ
34837	1325	15	lemon	lemon	NN
34837	1325	16	,	,	,
34837	1325	17	to	to	TO
34837	1325	18	draw	draw	VB
34837	1325	19	the	the	DT
34837	1325	20	juice	juice	NN
34837	1325	21	to	to	IN
34837	1325	22	the	the	DT
34837	1325	23	surface	surface	NN
34837	1325	24	;	;	:
34837	1325	25	then	then	RB
34837	1325	26	grate	grate	VB
34837	1325	27	the	the	DT
34837	1325	28	peel	peel	NN
34837	1325	29	of	of	IN
34837	1325	30	the	the	DT
34837	1325	31	lemon	lemon	NN
34837	1325	32	,	,	,
34837	1325	33	and	and	CC
34837	1325	34	stir	stir	VB
34837	1325	35	it	-PRON-	PRP
34837	1325	36	into	into	IN
34837	1325	37	the	the	DT
34837	1325	38	mixture	mixture	NN
34837	1325	39	,	,	,
34837	1325	40	together	together	RB
34837	1325	41	with	with	IN
34837	1325	42	the	the	DT
34837	1325	43	lump	lump	NN
34837	1325	44	of	of	IN
34837	1325	45	sugar	sugar	NN
34837	1325	46	.	.	.
34837	1326	1	Squeeze	squeeze	VB
34837	1326	2	in	in	IN
34837	1326	3	the	the	DT
34837	1326	4	juice	juice	NN
34837	1326	5	of	of	IN
34837	1326	6	the	the	DT
34837	1326	7	lemon	lemon	NN
34837	1326	8	,	,	,
34837	1326	9	and	and	CC
34837	1326	10	add	add	VB
34837	1326	11	two	two	CD
34837	1326	12	table	table	NN
34837	1326	13	-	-	HYPH
34837	1326	14	spoonfuls	spoonful	NNS
34837	1326	15	of	of	IN
34837	1326	16	rose	rose	NN
34837	1326	17	-	-	HYPH
34837	1326	18	water	water	NN
34837	1326	19	.	.	.
34837	1327	1	Beat	beat	VB
34837	1327	2	the	the	DT
34837	1327	3	mixture	mixture	NN
34837	1327	4	very	very	RB
34837	1327	5	hard	hard	RB
34837	1327	6	;	;	:
34837	1327	7	then	then	RB
34837	1327	8	take	take	VB
34837	1327	9	half	half	PDT
34837	1327	10	a	a	DT
34837	1327	11	pound	pound	NN
34837	1327	12	of	of	IN
34837	1327	13	potato	potato	NN
34837	1327	14	flour	flour	NN
34837	1327	15	(	(	-LRB-
34837	1327	16	which	which	WDT
34837	1327	17	is	be	VBZ
34837	1327	18	best	good	JJS
34837	1327	19	)	)	-RRB-
34837	1327	20	,	,	,
34837	1327	21	or	or	CC
34837	1327	22	else	else	RB
34837	1327	23	of	of	IN
34837	1327	24	fine	fine	JJ
34837	1327	25	wheat	wheat	NN
34837	1327	26	flour	flour	NN
34837	1327	27	,	,	,
34837	1327	28	and	and	CC
34837	1327	29	stir	stir	VB
34837	1327	30	it	-PRON-	PRP
34837	1327	31	in	in	IN
34837	1327	32	very	very	RB
34837	1327	33	lightly	lightly	RB
34837	1327	34	and	and	CC
34837	1327	35	slowly	slowly	RB
34837	1327	36	.	.	.
34837	1328	1	It	-PRON-	PRP
34837	1328	2	must	must	MD
34837	1328	3	be	be	VB
34837	1328	4	baked	bake	VBN
34837	1328	5	immediately	immediately	RB
34837	1328	6	.	.	.
34837	1329	1	Have	have	VBP
34837	1329	2	ready	ready	JJ
34837	1329	3	some	some	DT
34837	1329	4	small	small	JJ
34837	1329	5	square	square	JJ
34837	1329	6	or	or	CC
34837	1329	7	oblong	oblong	JJ
34837	1329	8	cases	case	NNS
34837	1329	9	of	of	IN
34837	1329	10	thick	thick	JJ
34837	1329	11	white	white	JJ
34837	1329	12	paper	paper	NN
34837	1329	13	,	,	,
34837	1329	14	with	with	IN
34837	1329	15	an	an	DT
34837	1329	16	edge	edge	NN
34837	1329	17	turned	turn	VBD
34837	1329	18	up	up	RP
34837	1329	19	all	all	DT
34837	1329	20	round	round	NN
34837	1329	21	,	,	,
34837	1329	22	and	and	CC
34837	1329	23	sewed	sew	VBD
34837	1329	24	at	at	IN
34837	1329	25	the	the	DT
34837	1329	26	corners	corner	NNS
34837	1329	27	.	.	.
34837	1330	1	They	-PRON-	PRP
34837	1330	2	should	should	MD
34837	1330	3	be	be	VB
34837	1330	4	about	about	IN
34837	1330	5	a	a	DT
34837	1330	6	finger	finger	NN
34837	1330	7	in	in	IN
34837	1330	8	length	length	NN
34837	1330	9	,	,	,
34837	1330	10	half	half	PDT
34837	1330	11	a	a	DT
34837	1330	12	finger	finger	NN
34837	1330	13	in	in	IN
34837	1330	14	breadth	breadth	NN
34837	1330	15	,	,	,
34837	1330	16	and	and	CC
34837	1330	17	an	an	DT
34837	1330	18	inch	inch	NN
34837	1330	19	and	and	CC
34837	1330	20	a	a	DT
34837	1330	21	half	half	NN
34837	1330	22	in	in	IN
34837	1330	23	depth	depth	NN
34837	1330	24	.	.	.
34837	1331	1	Either	either	CC
34837	1331	2	butter	butter	VB
34837	1331	3	these	these	DT
34837	1331	4	paper	paper	NN
34837	1331	5	-	-	HYPH
34837	1331	6	cases	case	NNS
34837	1331	7	,	,	,
34837	1331	8	or	or	CC
34837	1331	9	sift	sift	VB
34837	1331	10	white	white	JJ
34837	1331	11	sugar	sugar	NN
34837	1331	12	all	all	RB
34837	1331	13	over	over	IN
34837	1331	14	the	the	DT
34837	1331	15	inside	inside	NN
34837	1331	16	.	.	.
34837	1332	1	Put	put	VB
34837	1332	2	some	some	DT
34837	1332	3	of	of	IN
34837	1332	4	the	the	DT
34837	1332	5	mixture	mixture	NN
34837	1332	6	into	into	IN
34837	1332	7	each	each	DT
34837	1332	8	case	case	NN
34837	1332	9	,	,	,
34837	1332	10	but	but	CC
34837	1332	11	do	do	VBP
34837	1332	12	not	not	RB
34837	1332	13	fill	fill	VB
34837	1332	14	them	-PRON-	PRP
34837	1332	15	to	to	IN
34837	1332	16	the	the	DT
34837	1332	17	top	top	NN
34837	1332	18	.	.	.
34837	1333	1	Grate	grate	VB
34837	1333	2	loaf	loaf	NN
34837	1333	3	-	-	HYPH
34837	1333	4	sugar	sugar	NN
34837	1333	5	over	over	IN
34837	1333	6	the	the	DT
34837	1333	7	top	top	NN
34837	1333	8	of	of	IN
34837	1333	9	each	each	DT
34837	1333	10	,	,	,
34837	1333	11	and	and	CC
34837	1333	12	bake	bake	VB
34837	1333	13	them	-PRON-	PRP
34837	1333	14	quickly	quickly	RB
34837	1333	15	.	.	.
34837	1334	1	These	these	DT
34837	1334	2	cakes	cake	NNS
34837	1334	3	are	be	VBP
34837	1334	4	much	much	RB
34837	1334	5	better	well	JJR
34837	1334	6	when	when	WRB
34837	1334	7	baked	bake	VBN
34837	1334	8	in	in	IN
34837	1334	9	paper	paper	NN
34837	1334	10	cases	case	NNS
34837	1334	11	;	;	:
34837	1334	12	tins	tin	NNS
34837	1334	13	being	be	VBG
34837	1334	14	generally	generally	RB
34837	1334	15	too	too	RB
34837	1334	16	thick	thick	JJ
34837	1334	17	for	for	IN
34837	1334	18	them	-PRON-	PRP
34837	1334	19	.	.	.
34837	1335	1	No	no	DT
34837	1335	2	cake	cake	NN
34837	1335	3	requires	require	VBZ
34837	1335	4	greater	great	JJR
34837	1335	5	care	care	NN
34837	1335	6	in	in	IN
34837	1335	7	baking	baking	NN
34837	1335	8	.	.	.
34837	1336	1	If	if	IN
34837	1336	2	the	the	DT
34837	1336	3	oven	oven	NN
34837	1336	4	is	be	VBZ
34837	1336	5	not	not	RB
34837	1336	6	hot	hot	JJ
34837	1336	7	enough	enough	RB
34837	1336	8	,	,	,
34837	1336	9	both	both	CC
34837	1336	10	at	at	IN
34837	1336	11	top	top	NN
34837	1336	12	and	and	CC
34837	1336	13	bottom	bottom	NN
34837	1336	14	,	,	,
34837	1336	15	they	-PRON-	PRP
34837	1336	16	will	will	MD
34837	1336	17	fall	fall	VB
34837	1336	18	and	and	CC
34837	1336	19	be	be	VB
34837	1336	20	heavy	heavy	JJ
34837	1336	21	,	,	,
34837	1336	22	and	and	CC
34837	1336	23	lose	lose	VB
34837	1336	24	their	-PRON-	PRP$
34837	1336	25	shape	shape	NN
34837	1336	26	.	.	.
34837	1337	1	CROQUETTES	croquette	NNS
34837	1337	2	.	.	.
34837	1338	1	Take	take	VB
34837	1338	2	a	a	DT
34837	1338	3	pound	pound	NN
34837	1338	4	of	of	IN
34837	1338	5	powdered	powdered	JJ
34837	1338	6	sugar	sugar	NN
34837	1338	7	,	,	,
34837	1338	8	a	a	DT
34837	1338	9	pound	pound	NN
34837	1338	10	of	of	IN
34837	1338	11	butter	butter	NN
34837	1338	12	,	,	,
34837	1338	13	half	half	PDT
34837	1338	14	a	a	DT
34837	1338	15	pound	pound	NN
34837	1338	16	of	of	IN
34837	1338	17	wheat	wheat	NN
34837	1338	18	-	-	HYPH
34837	1338	19	flour	flour	NN
34837	1338	20	,	,	,
34837	1338	21	and	and	CC
34837	1338	22	half	half	PDT
34837	1338	23	a	a	DT
34837	1338	24	pound	pound	NN
34837	1338	25	of	of	IN
34837	1338	26	Indian	indian	JJ
34837	1338	27	meal	meal	NN
34837	1338	28	;	;	:
34837	1338	29	mix	mix	VB
34837	1338	30	all	all	RB
34837	1338	31	together	together	RB
34837	1338	32	,	,	,
34837	1338	33	and	and	CC
34837	1338	34	add	add	VB
34837	1338	35	the	the	DT
34837	1338	36	juice	juice	NN
34837	1338	37	and	and	CC
34837	1338	38	grated	grate	VBD
34837	1338	39	peel	peel	NN
34837	1338	40	of	of	IN
34837	1338	41	a	a	DT
34837	1338	42	large	large	JJ
34837	1338	43	lemon	lemon	NN
34837	1338	44	,	,	,
34837	1338	45	with	with	IN
34837	1338	46	spice	spice	NN
34837	1338	47	to	to	IN
34837	1338	48	your	-PRON-	PRP$
34837	1338	49	taste	taste	NN
34837	1338	50	.	.	.
34837	1339	1	Make	make	VB
34837	1339	2	it	-PRON-	PRP
34837	1339	3	into	into	IN
34837	1339	4	a	a	DT
34837	1339	5	lump	lump	NN
34837	1339	6	of	of	IN
34837	1339	7	paste	paste	NN
34837	1339	8	.	.	.
34837	1340	1	Then	then	RB
34837	1340	2	put	put	VB
34837	1340	3	it	-PRON-	PRP
34837	1340	4	into	into	IN
34837	1340	5	a	a	DT
34837	1340	6	mortar	mortar	NN
34837	1340	7	,	,	,
34837	1340	8	and	and	CC
34837	1340	9	beat	beat	VBD
34837	1340	10	it	-PRON-	PRP
34837	1340	11	hard	hard	RB
34837	1340	12	on	on	IN
34837	1340	13	all	all	DT
34837	1340	14	sides	side	NNS
34837	1340	15	.	.	.
34837	1341	1	Roll	roll	VB
34837	1341	2	it	-PRON-	PRP
34837	1341	3	out	out	RP
34837	1341	4	thin	thin	RB
34837	1341	5	,	,	,
34837	1341	6	and	and	CC
34837	1341	7	cut	cut	VBD
34837	1341	8	it	-PRON-	PRP
34837	1341	9	into	into	IN
34837	1341	10	cakes	cake	NNS
34837	1341	11	with	with	IN
34837	1341	12	the	the	DT
34837	1341	13	edge	edge	NN
34837	1341	14	of	of	IN
34837	1341	15	a	a	DT
34837	1341	16	tumbler	tumbler	NN
34837	1341	17	,	,	,
34837	1341	18	or	or	CC
34837	1341	19	with	with	IN
34837	1341	20	a	a	DT
34837	1341	21	tin	tin	JJ
34837	1341	22	cutter	cutter	NN
34837	1341	23	.	.	.
34837	1342	1	Flour	flour	VB
34837	1342	2	a	a	DT
34837	1342	3	shallow	shallow	JJ
34837	1342	4	tin	tin	NN
34837	1342	5	pan	pan	NN
34837	1342	6	.	.	.
34837	1343	1	Lay	lay	VB
34837	1343	2	the	the	DT
34837	1343	3	cakes	cake	NNS
34837	1343	4	into	into	IN
34837	1343	5	it	-PRON-	PRP
34837	1343	6	,	,	,
34837	1343	7	but	but	CC
34837	1343	8	not	not	RB
34837	1343	9	close	close	RB
34837	1343	10	together	together	RB
34837	1343	11	.	.	.
34837	1344	1	Bake	bake	VB
34837	1344	2	them	-PRON-	PRP
34837	1344	3	about	about	RB
34837	1344	4	ten	ten	CD
34837	1344	5	minutes	minute	NNS
34837	1344	6	.	.	.
34837	1345	1	Grate	grate	VB
34837	1345	2	sugar	sugar	NN
34837	1345	3	over	over	IN
34837	1345	4	them	-PRON-	PRP
34837	1345	5	when	when	WRB
34837	1345	6	done	do	VBN
34837	1345	7	.	.	.
34837	1346	1	MARGUERITES	MARGUERITES	NNP
34837	1346	2	.	.	.
34837	1347	1	Beat	beat	VB
34837	1347	2	together	together	RB
34837	1347	3	till	till	IN
34837	1347	4	very	very	RB
34837	1347	5	light	light	JJ
34837	1347	6	,	,	,
34837	1347	7	a	a	DT
34837	1347	8	pound	pound	NN
34837	1347	9	of	of	IN
34837	1347	10	butter	butter	NN
34837	1347	11	and	and	CC
34837	1347	12	a	a	DT
34837	1347	13	pound	pound	NN
34837	1347	14	of	of	IN
34837	1347	15	powdered	powdered	JJ
34837	1347	16	sugar	sugar	NN
34837	1347	17	.	.	.
34837	1348	1	Sift	sift	VB
34837	1348	2	a	a	DT
34837	1348	3	pound	pound	NN
34837	1348	4	of	of	IN
34837	1348	5	flour	flour	NN
34837	1348	6	into	into	IN
34837	1348	7	a	a	DT
34837	1348	8	pan	pan	NN
34837	1348	9	.	.	.
34837	1349	1	Take	take	VB
34837	1349	2	the	the	DT
34837	1349	3	yolks	yolk	NNS
34837	1349	4	only	only	RB
34837	1349	5	,	,	,
34837	1349	6	of	of	IN
34837	1349	7	twelve	twelve	CD
34837	1349	8	eggs	egg	NNS
34837	1349	9	,	,	,
34837	1349	10	and	and	CC
34837	1349	11	beat	beat	VBD
34837	1349	12	them	-PRON-	PRP
34837	1349	13	till	till	IN
34837	1349	14	very	very	RB
34837	1349	15	thick	thick	JJ
34837	1349	16	and	and	CC
34837	1349	17	smooth	smooth	JJ
34837	1349	18	.	.	.
34837	1350	1	Pour	pour	VB
34837	1350	2	them	-PRON-	PRP
34837	1350	3	into	into	IN
34837	1350	4	the	the	DT
34837	1350	5	flour	flour	NN
34837	1350	6	,	,	,
34837	1350	7	and	and	CC
34837	1350	8	add	add	VB
34837	1350	9	the	the	DT
34837	1350	10	beaten	beat	VBN
34837	1350	11	butter	butter	NN
34837	1350	12	and	and	CC
34837	1350	13	sugar	sugar	NN
34837	1350	14	.	.	.
34837	1351	1	Stir	stir	VB
34837	1351	2	in	in	IN
34837	1351	3	a	a	DT
34837	1351	4	grated	grate	VBN
34837	1351	5	nutmeg	nutmeg	NN
34837	1351	6	,	,	,
34837	1351	7	and	and	CC
34837	1351	8	a	a	DT
34837	1351	9	wine	wine	NN
34837	1351	10	-	-	HYPH
34837	1351	11	glass	glass	NN
34837	1351	12	of	of	IN
34837	1351	13	rose	rose	NN
34837	1351	14	-	-	HYPH
34837	1351	15	water	water	NN
34837	1351	16	.	.	.
34837	1352	1	Mix	mix	VB
34837	1352	2	the	the	DT
34837	1352	3	whole	whole	NN
34837	1352	4	together	together	RB
34837	1352	5	,	,	,
34837	1352	6	till	till	IN
34837	1352	7	it	-PRON-	PRP
34837	1352	8	becomes	become	VBZ
34837	1352	9	a	a	DT
34837	1352	10	lump	lump	NN
34837	1352	11	of	of	IN
34837	1352	12	dough	dough	NN
34837	1352	13	.	.	.
34837	1353	1	Flour	flour	NN
34837	1353	2	your	-PRON-	PRP$
34837	1353	3	paste	paste	NN
34837	1353	4	-	-	HYPH
34837	1353	5	board	board	NN
34837	1353	6	,	,	,
34837	1353	7	and	and	CC
34837	1353	8	lay	lie	VBD
34837	1353	9	the	the	DT
34837	1353	10	dough	dough	NN
34837	1353	11	upon	upon	IN
34837	1353	12	it	-PRON-	PRP
34837	1353	13	;	;	:
34837	1353	14	sprinkle	sprinkle	VB
34837	1353	15	it	-PRON-	PRP
34837	1353	16	with	with	IN
34837	1353	17	flour	flour	NN
34837	1353	18	.	.	.
34837	1354	1	Roll	roll	VB
34837	1354	2	it	-PRON-	PRP
34837	1354	3	out	out	RP
34837	1354	4	about	about	IN
34837	1354	5	half	half	PDT
34837	1354	6	an	an	DT
34837	1354	7	inch	inch	NN
34837	1354	8	thick	thick	JJ
34837	1354	9	,	,	,
34837	1354	10	and	and	CC
34837	1354	11	cut	cut	VBD
34837	1354	12	it	-PRON-	PRP
34837	1354	13	into	into	IN
34837	1354	14	round	round	JJ
34837	1354	15	cakes	cake	NNS
34837	1354	16	with	with	IN
34837	1354	17	the	the	DT
34837	1354	18	edge	edge	NN
34837	1354	19	of	of	IN
34837	1354	20	a	a	DT
34837	1354	21	cup	cup	NN
34837	1354	22	.	.	.
34837	1355	1	Flour	flour	VB
34837	1355	2	a	a	DT
34837	1355	3	shallow	shallow	JJ
34837	1355	4	pan	pan	NN
34837	1355	5	,	,	,
34837	1355	6	put	put	VBN
34837	1355	7	in	in	IN
34837	1355	8	the	the	DT
34837	1355	9	cakes	cake	NNS
34837	1355	10	(	(	-LRB-
34837	1355	11	so	so	RB
34837	1355	12	as	as	IN
34837	1355	13	not	not	RB
34837	1355	14	to	to	TO
34837	1355	15	touch	touch	VB
34837	1355	16	)	)	-RRB-
34837	1355	17	,	,	,
34837	1355	18	and	and	CC
34837	1355	19	bake	bake	VB
34837	1355	20	them	-PRON-	PRP
34837	1355	21	about	about	RB
34837	1355	22	five	five	CD
34837	1355	23	minutes	minute	NNS
34837	1355	24	in	in	IN
34837	1355	25	a	a	DT
34837	1355	26	quick	quick	JJ
34837	1355	27	oven	oven	NN
34837	1355	28	.	.	.
34837	1356	1	If	if	IN
34837	1356	2	the	the	DT
34837	1356	3	oven	oven	NN
34837	1356	4	is	be	VBZ
34837	1356	5	too	too	RB
34837	1356	6	cool	cool	JJ
34837	1356	7	,	,	,
34837	1356	8	they	-PRON-	PRP
34837	1356	9	will	will	MD
34837	1356	10	run	run	VB
34837	1356	11	.	.	.
34837	1357	1	When	when	WRB
34837	1357	2	the	the	DT
34837	1357	3	cakes	cake	NNS
34837	1357	4	are	be	VBP
34837	1357	5	cool	cool	JJ
34837	1357	6	,	,	,
34837	1357	7	lay	lie	VBD
34837	1357	8	on	on	IN
34837	1357	9	each	each	DT
34837	1357	10	a	a	DT
34837	1357	11	large	large	JJ
34837	1357	12	lump	lump	NN
34837	1357	13	of	of	IN
34837	1357	14	currant	currant	JJ
34837	1357	15	jelly	jelly	NNP
34837	1357	16	.	.	.
34837	1358	1	Take	take	VB
34837	1358	2	the	the	DT
34837	1358	3	whites	white	NNS
34837	1358	4	of	of	IN
34837	1358	5	the	the	DT
34837	1358	6	eggs	egg	NNS
34837	1358	7	,	,	,
34837	1358	8	and	and	CC
34837	1358	9	beat	beat	VBD
34837	1358	10	them	-PRON-	PRP
34837	1358	11	till	till	IN
34837	1358	12	they	-PRON-	PRP
34837	1358	13	stand	stand	VBP
34837	1358	14	alone	alone	RB
34837	1358	15	.	.	.
34837	1359	1	Then	then	RB
34837	1359	2	add	add	VB
34837	1359	3	to	to	IN
34837	1359	4	them	-PRON-	PRP
34837	1359	5	,	,	,
34837	1359	6	by	by	IN
34837	1359	7	degrees	degree	NNS
34837	1359	8	,	,	,
34837	1359	9	sufficient	sufficient	JJ
34837	1359	10	powdered	powder	VBN
34837	1359	11	sugar	sugar	NN
34837	1359	12	to	to	TO
34837	1359	13	make	make	VB
34837	1359	14	the	the	DT
34837	1359	15	consistence	consistence	NN
34837	1359	16	of	of	IN
34837	1359	17	icing	ice	VBG
34837	1359	18	,	,	,
34837	1359	19	and	and	CC
34837	1359	20	ten	ten	CD
34837	1359	21	drops	drop	NNS
34837	1359	22	of	of	IN
34837	1359	23	strong	strong	JJ
34837	1359	24	essence	essence	NN
34837	1359	25	of	of	IN
34837	1359	26	lemon	lemon	NN
34837	1359	27	.	.	.
34837	1360	1	Heap	heap	VB
34837	1360	2	on	on	IN
34837	1360	3	each	each	DT
34837	1360	4	cake	cake	NN
34837	1360	5	,	,	,
34837	1360	6	with	with	IN
34837	1360	7	a	a	DT
34837	1360	8	spoon	spoon	NN
34837	1360	9	,	,	,
34837	1360	10	a	a	DT
34837	1360	11	pile	pile	NN
34837	1360	12	of	of	IN
34837	1360	13	the	the	DT
34837	1360	14	icing	icing	NN
34837	1360	15	over	over	IN
34837	1360	16	the	the	DT
34837	1360	17	currant	currant	NN
34837	1360	18	-	-	HYPH
34837	1360	19	jelly	jelly	NN
34837	1360	20	.	.	.
34837	1361	1	Set	Set	VBD
34837	1361	2	them	-PRON-	PRP
34837	1361	3	in	in	IN
34837	1361	4	a	a	DT
34837	1361	5	cool	cool	JJ
34837	1361	6	oven	oven	NN
34837	1361	7	till	till	IN
34837	1361	8	the	the	DT
34837	1361	9	icing	icing	NN
34837	1361	10	becomes	become	VBZ
34837	1361	11	firm	firm	JJ
34837	1361	12	and	and	CC
34837	1361	13	of	of	IN
34837	1361	14	a	a	DT
34837	1361	15	pale	pale	JJ
34837	1361	16	brownish	brownish	JJ
34837	1361	17	tint	tint	NN
34837	1361	18	.	.	.
34837	1362	1	These	these	DT
34837	1362	2	cakes	cake	NNS
34837	1362	3	are	be	VBP
34837	1362	4	very	very	RB
34837	1362	5	fine	fine	JJ
34837	1362	6	.	.	.
34837	1363	1	WAFERS	wafer	NNS
34837	1363	2	.	.	.
34837	1364	1	Sift	sift	VB
34837	1364	2	half	half	PDT
34837	1364	3	a	a	DT
34837	1364	4	pound	pound	NN
34837	1364	5	of	of	IN
34837	1364	6	flour	flour	NN
34837	1364	7	into	into	IN
34837	1364	8	a	a	DT
34837	1364	9	pan	pan	NN
34837	1364	10	.	.	.
34837	1365	1	Make	make	VB
34837	1365	2	a	a	DT
34837	1365	3	hole	hole	NN
34837	1365	4	in	in	IN
34837	1365	5	the	the	DT
34837	1365	6	middle	middle	NN
34837	1365	7	,	,	,
34837	1365	8	and	and	CC
34837	1365	9	put	put	VBD
34837	1365	10	in	in	RP
34837	1365	11	three	three	CD
34837	1365	12	beaten	beat	VBN
34837	1365	13	eggs	egg	NNS
34837	1365	14	,	,	,
34837	1365	15	a	a	DT
34837	1365	16	table	table	NN
34837	1365	17	-	-	HYPH
34837	1365	18	spoonful	spoonful	JJ
34837	1365	19	of	of	IN
34837	1365	20	brandy	brandy	NN
34837	1365	21	,	,	,
34837	1365	22	a	a	DT
34837	1365	23	table	table	NN
34837	1365	24	-	-	HYPH
34837	1365	25	spoonful	spoonful	JJ
34837	1365	26	of	of	IN
34837	1365	27	powdered	powdered	JJ
34837	1365	28	sugar	sugar	NN
34837	1365	29	,	,	,
34837	1365	30	a	a	DT
34837	1365	31	table	table	NN
34837	1365	32	-	-	HYPH
34837	1365	33	spoonful	spoonful	JJ
34837	1365	34	of	of	IN
34837	1365	35	sweet	sweet	JJ
34837	1365	36	-	-	HYPH
34837	1365	37	oil	oil	NN
34837	1365	38	,	,	,
34837	1365	39	and	and	CC
34837	1365	40	a	a	DT
34837	1365	41	very	very	RB
34837	1365	42	little	little	JJ
34837	1365	43	salt	salt	NN
34837	1365	44	,	,	,
34837	1365	45	not	not	RB
34837	1365	46	more	more	JJR
34837	1365	47	than	than	IN
34837	1365	48	will	will	MD
34837	1365	49	lie	lie	VB
34837	1365	50	on	on	IN
34837	1365	51	a	a	DT
34837	1365	52	sixpence	sixpence	NN
34837	1365	53	.	.	.
34837	1366	1	Mix	mix	VB
34837	1366	2	all	all	RB
34837	1366	3	together	together	RB
34837	1366	4	,	,	,
34837	1366	5	adding	add	VBG
34837	1366	6	gradually	gradually	RB
34837	1366	7	a	a	DT
34837	1366	8	little	little	JJ
34837	1366	9	milk	milk	NN
34837	1366	10	,	,	,
34837	1366	11	till	till	IN
34837	1366	12	you	-PRON-	PRP
34837	1366	13	have	have	VBP
34837	1366	14	a	a	DT
34837	1366	15	batter	batter	NN
34837	1366	16	about	about	IN
34837	1366	17	the	the	DT
34837	1366	18	thickness	thickness	NN
34837	1366	19	of	of	IN
34837	1366	20	good	good	JJ
34837	1366	21	cream	cream	NN
34837	1366	22	.	.	.
34837	1367	1	Then	then	RB
34837	1367	2	stir	stir	VB
34837	1367	3	in	in	IN
34837	1367	4	a	a	DT
34837	1367	5	table	table	NN
34837	1367	6	-	-	HYPH
34837	1367	7	spoonful	spoonful	JJ
34837	1367	8	of	of	IN
34837	1367	9	rose	rose	NN
34837	1367	10	-	-	HYPH
34837	1367	11	water	water	NN
34837	1367	12	.	.	.
34837	1368	1	Let	let	VB
34837	1368	2	there	there	EX
34837	1368	3	be	be	VB
34837	1368	4	no	no	DT
34837	1368	5	lumps	lump	NNS
34837	1368	6	in	in	IN
34837	1368	7	the	the	DT
34837	1368	8	batter	batter	NN
34837	1368	9	.	.	.
34837	1369	1	Heat	heat	VB
34837	1369	2	your	-PRON-	PRP$
34837	1369	3	wafer	wafer	NN
34837	1369	4	-	-	HYPH
34837	1369	5	iron	iron	NN
34837	1369	6	on	on	IN
34837	1369	7	both	both	DT
34837	1369	8	sides	side	NNS
34837	1369	9	,	,	,
34837	1369	10	in	in	IN
34837	1369	11	a	a	DT
34837	1369	12	clear	clear	JJ
34837	1369	13	fire	fire	NN
34837	1369	14	,	,	,
34837	1369	15	but	but	CC
34837	1369	16	do	do	VBP
34837	1369	17	not	not	RB
34837	1369	18	allow	allow	VB
34837	1369	19	it	-PRON-	PRP
34837	1369	20	to	to	TO
34837	1369	21	get	get	VB
34837	1369	22	red	red	JJ
34837	1369	23	-	-	HYPH
34837	1369	24	hot	hot	JJ
34837	1369	25	.	.	.
34837	1370	1	Then	then	RB
34837	1370	2	grease	grease	VB
34837	1370	3	the	the	DT
34837	1370	4	inside	inside	NN
34837	1370	5	with	with	IN
34837	1370	6	a	a	DT
34837	1370	7	brush	brush	NN
34837	1370	8	dipped	dip	VBN
34837	1370	9	in	in	IN
34837	1370	10	sweet	sweet	JJ
34837	1370	11	-	-	HYPH
34837	1370	12	oil	oil	NN
34837	1370	13	,	,	,
34837	1370	14	or	or	CC
34837	1370	15	a	a	DT
34837	1370	16	clean	clean	JJ
34837	1370	17	rag	rag	NN
34837	1370	18	with	with	IN
34837	1370	19	some	some	DT
34837	1370	20	butter	butter	NN
34837	1370	21	tied	tie	VBN
34837	1370	22	up	up	RP
34837	1370	23	in	in	IN
34837	1370	24	it	-PRON-	PRP
34837	1370	25	.	.	.
34837	1371	1	Then	then	RB
34837	1371	2	put	put	VB
34837	1371	3	in	in	IN
34837	1371	4	the	the	DT
34837	1371	5	batter	batter	NN
34837	1371	6	,	,	,
34837	1371	7	allowing	allow	VBG
34837	1371	8	about	about	RB
34837	1371	9	two	two	CD
34837	1371	10	table	table	NN
34837	1371	11	-	-	HYPH
34837	1371	12	spoonfuls	spoonful	NNS
34837	1371	13	to	to	IN
34837	1371	14	each	each	DT
34837	1371	15	wafer	wafer	NN
34837	1371	16	.	.	.
34837	1372	1	Close	close	VB
34837	1372	2	the	the	DT
34837	1372	3	iron	iron	NN
34837	1372	4	,	,	,
34837	1372	5	and	and	CC
34837	1372	6	in	in	IN
34837	1372	7	baking	baking	NN
34837	1372	8	turn	turn	VBP
34837	1372	9	it	-PRON-	PRP
34837	1372	10	first	first	RB
34837	1372	11	on	on	IN
34837	1372	12	one	one	CD
34837	1372	13	side	side	NN
34837	1372	14	and	and	CC
34837	1372	15	then	then	RB
34837	1372	16	on	on	IN
34837	1372	17	the	the	DT
34837	1372	18	other	other	JJ
34837	1372	19	.	.	.
34837	1373	1	When	when	WRB
34837	1373	2	done	do	VBN
34837	1373	3	,	,	,
34837	1373	4	sprinkle	sprinkle	VB
34837	1373	5	the	the	DT
34837	1373	6	wafers	wafer	NNS
34837	1373	7	with	with	IN
34837	1373	8	powdered	powdered	JJ
34837	1373	9	sugar	sugar	NN
34837	1373	10	,	,	,
34837	1373	11	and	and	CC
34837	1373	12	roll	roll	VB
34837	1373	13	each	each	DT
34837	1373	14	one	one	NN
34837	1373	15	up	up	RP
34837	1373	16	,	,	,
34837	1373	17	pressing	press	VBG
34837	1373	18	the	the	DT
34837	1373	19	edges	edge	NNS
34837	1373	20	together	together	RB
34837	1373	21	while	while	IN
34837	1373	22	warm	warm	JJ
34837	1373	23	,	,	,
34837	1373	24	so	so	IN
34837	1373	25	as	as	IN
34837	1373	26	to	to	TO
34837	1373	27	make	make	VB
34837	1373	28	them	-PRON-	PRP
34837	1373	29	unite	unite	VB
34837	1373	30	.	.	.
34837	1374	1	A	a	DT
34837	1374	2	little	little	JJ
34837	1374	3	practice	practice	NN
34837	1374	4	will	will	MD
34837	1374	5	soon	soon	RB
34837	1374	6	show	show	VB
34837	1374	7	you	-PRON-	PRP
34837	1374	8	the	the	DT
34837	1374	9	proper	proper	JJ
34837	1374	10	degree	degree	NN
34837	1374	11	of	of	IN
34837	1374	12	heat	heat	NN
34837	1374	13	,	,	,
34837	1374	14	and	and	CC
34837	1374	15	the	the	DT
34837	1374	16	time	time	NN
34837	1374	17	necessary	necessary	JJ
34837	1374	18	for	for	IN
34837	1374	19	baking	bake	VBG
34837	1374	20	the	the	DT
34837	1374	21	wafers	wafer	NNS
34837	1374	22	.	.	.
34837	1375	1	They	-PRON-	PRP
34837	1375	2	should	should	MD
34837	1375	3	be	be	VB
34837	1375	4	but	but	CC
34837	1375	5	slightly	slightly	RB
34837	1375	6	colored	color	VBN
34837	1375	7	,	,	,
34837	1375	8	and	and	CC
34837	1375	9	of	of	IN
34837	1375	10	an	an	DT
34837	1375	11	even	even	RB
34837	1375	12	tint	tint	NN
34837	1375	13	all	all	RB
34837	1375	14	over	over	RB
34837	1375	15	.	.	.
34837	1376	1	GINGERBREAD	GINGERBREAD	NNP
34837	1376	2	.	.	.
34837	1377	1	Mix	mix	VB
34837	1377	2	together	together	RB
34837	1377	3	two	two	CD
34837	1377	4	pounds	pound	NNS
34837	1377	5	of	of	IN
34837	1377	6	flour	flour	NN
34837	1377	7	,	,	,
34837	1377	8	one	one	CD
34837	1377	9	pound	pound	NN
34837	1377	10	of	of	IN
34837	1377	11	sugar	sugar	NN
34837	1377	12	,	,	,
34837	1377	13	five	five	CD
34837	1377	14	beaten	beat	VBN
34837	1377	15	eggs	egg	NNS
34837	1377	16	,	,	,
34837	1377	17	three	three	CD
34837	1377	18	quarters	quarter	NNS
34837	1377	19	of	of	IN
34837	1377	20	a	a	DT
34837	1377	21	pound	pound	NN
34837	1377	22	of	of	IN
34837	1377	23	butter	butter	NN
34837	1377	24	,	,	,
34837	1377	25	and	and	CC
34837	1377	26	a	a	DT
34837	1377	27	tea	tea	NN
34837	1377	28	-	-	HYPH
34837	1377	29	cupful	cupful	JJ
34837	1377	30	of	of	IN
34837	1377	31	ginger	ginger	NN
34837	1377	32	.	.	.
34837	1378	1	Put	put	VB
34837	1378	2	the	the	DT
34837	1378	3	flour	flour	NN
34837	1378	4	to	to	IN
34837	1378	5	the	the	DT
34837	1378	6	other	other	JJ
34837	1378	7	ingredients	ingredient	NNS
34837	1378	8	,	,	,
34837	1378	9	a	a	DT
34837	1378	10	little	little	JJ
34837	1378	11	at	at	IN
34837	1378	12	a	a	DT
34837	1378	13	time	time	NN
34837	1378	14	,	,	,
34837	1378	15	and	and	CC
34837	1378	16	stir	stir	VB
34837	1378	17	the	the	DT
34837	1378	18	whole	whole	JJ
34837	1378	19	very	very	RB
34837	1378	20	hard	hard	RB
34837	1378	21	.	.	.
34837	1379	1	Melt	melt	VB
34837	1379	2	a	a	DT
34837	1379	3	tea	tea	NN
34837	1379	4	-	-	HYPH
34837	1379	5	spoonful	spoonful	JJ
34837	1379	6	of	of	IN
34837	1379	7	sal	sal	NN
34837	1379	8	aratus	aratus	NNP
34837	1379	9	or	or	CC
34837	1379	10	fine	fine	JJ
34837	1379	11	pearl	pearl	NN
34837	1379	12	-	-	HYPH
34837	1379	13	ash	ash	NN
34837	1379	14	in	in	IN
34837	1379	15	a	a	DT
34837	1379	16	little	little	JJ
34837	1379	17	sour	sour	JJ
34837	1379	18	milk	milk	NN
34837	1379	19	,	,	,
34837	1379	20	and	and	CC
34837	1379	21	stir	stir	VB
34837	1379	22	it	-PRON-	PRP
34837	1379	23	in	in	RP
34837	1379	24	at	at	IN
34837	1379	25	the	the	DT
34837	1379	26	last	last	JJ
34837	1379	27	.	.	.
34837	1380	1	Roll	roll	VB
34837	1380	2	the	the	DT
34837	1380	3	dough	dough	NN
34837	1380	4	into	into	IN
34837	1380	5	sheets	sheet	NNS
34837	1380	6	,	,	,
34837	1380	7	and	and	CC
34837	1380	8	cut	cut	VBD
34837	1380	9	it	-PRON-	PRP
34837	1380	10	out	out	RP
34837	1380	11	with	with	IN
34837	1380	12	square	square	JJ
34837	1380	13	tins	tin	NNS
34837	1380	14	.	.	.
34837	1381	1	If	if	IN
34837	1381	2	not	not	RB
34837	1381	3	stiff	stiff	JJ
34837	1381	4	enough	enough	RB
34837	1381	5	for	for	IN
34837	1381	6	rolling	rolling	NN
34837	1381	7	,	,	,
34837	1381	8	add	add	VB
34837	1381	9	a	a	DT
34837	1381	10	little	little	RB
34837	1381	11	more	more	JJR
34837	1381	12	flour	flour	NN
34837	1381	13	.	.	.
34837	1382	1	Lay	lay	VB
34837	1382	2	it	-PRON-	PRP
34837	1382	3	in	in	IN
34837	1382	4	buttered	butter	VBN
34837	1382	5	pans	pan	NNS
34837	1382	6	,	,	,
34837	1382	7	and	and	CC
34837	1382	8	bake	bake	VB
34837	1382	9	it	-PRON-	PRP
34837	1382	10	in	in	IN
34837	1382	11	a	a	DT
34837	1382	12	moderate	moderate	JJ
34837	1382	13	oven	oven	NN
34837	1382	14	.	.	.
34837	1383	1	PART	PART	NNP
34837	1383	2	THE	the	DT
34837	1383	3	SEVENTH	SEVENTH	NNP
34837	1383	4	.	.	.
34837	1384	1	PREPARATIONS	PREPARATIONS	NNP
34837	1384	2	OF	of	IN
34837	1384	3	FRUIT	FRUIT	NNP
34837	1384	4	,	,	,
34837	1384	5	SUGAR	SUGAR	NNP
34837	1384	6	,	,	,
34837	1384	7	&	&	CC
34837	1384	8	c.	c.	NNP
34837	1384	9	AN	an	DT
34837	1384	10	APPLE	APPLE	NNP
34837	1384	11	CHARLOTTE	CHARLOTTE	NNP
34837	1384	12	.	.	.
34837	1385	1	Pare	pare	VB
34837	1385	2	and	and	CC
34837	1385	3	core	core	VB
34837	1385	4	some	some	DT
34837	1385	5	fine	fine	JJ
34837	1385	6	pippins	pippin	NNS
34837	1385	7	,	,	,
34837	1385	8	and	and	CC
34837	1385	9	cut	cut	VB
34837	1385	10	them	-PRON-	PRP
34837	1385	11	into	into	IN
34837	1385	12	small	small	JJ
34837	1385	13	pieces	piece	NNS
34837	1385	14	.	.	.
34837	1386	1	Melt	melt	VB
34837	1386	2	some	some	DT
34837	1386	3	butter	butter	NN
34837	1386	4	in	in	IN
34837	1386	5	the	the	DT
34837	1386	6	bottom	bottom	NN
34837	1386	7	of	of	IN
34837	1386	8	a	a	DT
34837	1386	9	pan	pan	NN
34837	1386	10	.	.	.
34837	1387	1	Then	then	RB
34837	1387	2	lay	lay	VB
34837	1387	3	your	-PRON-	PRP$
34837	1387	4	apples	apple	NNS
34837	1387	5	in	in	IN
34837	1387	6	it	-PRON-	PRP
34837	1387	7	with	with	IN
34837	1387	8	a	a	DT
34837	1387	9	sufficient	sufficient	JJ
34837	1387	10	proportion	proportion	NN
34837	1387	11	of	of	IN
34837	1387	12	sugar	sugar	NN
34837	1387	13	,	,	,
34837	1387	14	beaten	beat	VBN
34837	1387	15	cinnamon	cinnamon	NN
34837	1387	16	or	or	CC
34837	1387	17	nutmeg	nutmeg	NN
34837	1387	18	,	,	,
34837	1387	19	and	and	CC
34837	1387	20	some	some	DT
34837	1387	21	rose	rose	NN
34837	1387	22	-	-	HYPH
34837	1387	23	water	water	NN
34837	1387	24	or	or	CC
34837	1387	25	grated	grate	VBN
34837	1387	26	lemon	lemon	NN
34837	1387	27	-	-	HYPH
34837	1387	28	peel	peel	NN
34837	1387	29	.	.	.
34837	1388	1	Set	Set	VBN
34837	1388	2	the	the	DT
34837	1388	3	pan	pan	NN
34837	1388	4	in	in	IN
34837	1388	5	an	an	DT
34837	1388	6	oven	oven	NN
34837	1388	7	,	,	,
34837	1388	8	and	and	CC
34837	1388	9	let	let	VB
34837	1388	10	the	the	DT
34837	1388	11	apples	apple	NNS
34837	1388	12	bake	bake	VB
34837	1388	13	till	till	IN
34837	1388	14	they	-PRON-	PRP
34837	1388	15	are	be	VBP
34837	1388	16	quite	quite	RB
34837	1388	17	soft	soft	JJ
34837	1388	18	.	.	.
34837	1389	1	Then	then	RB
34837	1389	2	take	take	VB
34837	1389	3	them	-PRON-	PRP
34837	1389	4	out	out	IN
34837	1389	5	of	of	IN
34837	1389	6	the	the	DT
34837	1389	7	pan	pan	NN
34837	1389	8	,	,	,
34837	1389	9	and	and	CC
34837	1389	10	mash	mash	VB
34837	1389	11	them	-PRON-	PRP
34837	1389	12	to	to	IN
34837	1389	13	a	a	DT
34837	1389	14	marmalade	marmalade	NN
34837	1389	15	with	with	IN
34837	1389	16	the	the	DT
34837	1389	17	back	back	NN
34837	1389	18	of	of	IN
34837	1389	19	a	a	DT
34837	1389	20	spoon	spoon	NN
34837	1389	21	.	.	.
34837	1390	1	Cut	cut	VB
34837	1390	2	some	some	DT
34837	1390	3	thin	thin	JJ
34837	1390	4	slices	slice	NNS
34837	1390	5	of	of	IN
34837	1390	6	bread	bread	NN
34837	1390	7	into	into	IN
34837	1390	8	a	a	DT
34837	1390	9	triangular	triangular	JJ
34837	1390	10	or	or	CC
34837	1390	11	three	three	CD
34837	1390	12	-	-	HYPH
34837	1390	13	cornered	cornered	JJ
34837	1390	14	shape	shape	NN
34837	1390	15	,	,	,
34837	1390	16	and	and	CC
34837	1390	17	dip	dip	VB
34837	1390	18	them	-PRON-	PRP
34837	1390	19	in	in	IN
34837	1390	20	melted	melted	JJ
34837	1390	21	butter	butter	NN
34837	1390	22	.	.	.
34837	1391	1	Then	then	RB
34837	1391	2	butter	butter	VB
34837	1391	3	a	a	DT
34837	1391	4	broad	broad	JJ
34837	1391	5	deep	deep	JJ
34837	1391	6	dish	dish	NN
34837	1391	7	,	,	,
34837	1391	8	and	and	CC
34837	1391	9	lay	lie	VBD
34837	1391	10	the	the	DT
34837	1391	11	pieces	piece	NNS
34837	1391	12	of	of	IN
34837	1391	13	bread	bread	NN
34837	1391	14	in	in	IN
34837	1391	15	the	the	DT
34837	1391	16	bottom	bottom	NN
34837	1391	17	of	of	IN
34837	1391	18	it	-PRON-	PRP
34837	1391	19	,	,	,
34837	1391	20	making	make	VBG
34837	1391	21	the	the	DT
34837	1391	22	points	point	NNS
34837	1391	23	meet	meet	VB
34837	1391	24	in	in	IN
34837	1391	25	the	the	DT
34837	1391	26	centre	centre	NN
34837	1391	27	.	.	.
34837	1392	1	Spread	spread	VB
34837	1392	2	a	a	DT
34837	1392	3	thick	thick	JJ
34837	1392	4	layer	layer	NN
34837	1392	5	of	of	IN
34837	1392	6	apple	apple	NN
34837	1392	7	all	all	RB
34837	1392	8	over	over	IN
34837	1392	9	the	the	DT
34837	1392	10	bread	bread	NN
34837	1392	11	;	;	:
34837	1392	12	then	then	RB
34837	1392	13	more	more	JJR
34837	1392	14	bread	bread	NN
34837	1392	15	,	,	,
34837	1392	16	covered	cover	VBN
34837	1392	17	with	with	IN
34837	1392	18	another	another	DT
34837	1392	19	layer	layer	NN
34837	1392	20	of	of	IN
34837	1392	21	apple	apple	NN
34837	1392	22	,	,	,
34837	1392	23	and	and	CC
34837	1392	24	so	so	RB
34837	1392	25	on	on	RB
34837	1392	26	till	till	IN
34837	1392	27	the	the	DT
34837	1392	28	dish	dish	NN
34837	1392	29	is	be	VBZ
34837	1392	30	full	full	JJ
34837	1392	31	;	;	:
34837	1392	32	having	have	VBG
34837	1392	33	a	a	DT
34837	1392	34	cover	cover	NN
34837	1392	35	of	of	IN
34837	1392	36	bread	bread	NN
34837	1392	37	on	on	IN
34837	1392	38	the	the	DT
34837	1392	39	top	top	NN
34837	1392	40	.	.	.
34837	1393	1	Set	set	VB
34837	1393	2	it	-PRON-	PRP
34837	1393	3	in	in	IN
34837	1393	4	the	the	DT
34837	1393	5	oven	oven	NN
34837	1393	6	,	,	,
34837	1393	7	and	and	CC
34837	1393	8	bake	bake	VB
34837	1393	9	it	-PRON-	PRP
34837	1393	10	slowly	slowly	RB
34837	1393	11	about	about	IN
34837	1393	12	a	a	DT
34837	1393	13	quarter	quarter	NN
34837	1393	14	of	of	IN
34837	1393	15	an	an	DT
34837	1393	16	hour	hour	NN
34837	1393	17	.	.	.
34837	1394	1	A	a	DT
34837	1394	2	very	very	RB
34837	1394	3	fine	fine	JJ
34837	1394	4	Charlotte	Charlotte	NNP
34837	1394	5	may	may	MD
34837	1394	6	be	be	VB
34837	1394	7	made	make	VBN
34837	1394	8	by	by	IN
34837	1394	9	substituting	substitute	VBG
34837	1394	10	slices	slice	NNS
34837	1394	11	of	of	IN
34837	1394	12	spunge	spunge	NN
34837	1394	13	-	-	HYPH
34837	1394	14	cake	cake	NN
34837	1394	15	for	for	IN
34837	1394	16	the	the	DT
34837	1394	17	bread	bread	NN
34837	1394	18	,	,	,
34837	1394	19	or	or	CC
34837	1394	20	having	have	VBG
34837	1394	21	square	square	JJ
34837	1394	22	spunge	spunge	NN
34837	1394	23	-	-	HYPH
34837	1394	24	cakes	cake	NNS
34837	1394	25	laid	lay	VBN
34837	1394	26	round	round	RB
34837	1394	27	,	,	,
34837	1394	28	leaving	leave	VBG
34837	1394	29	a	a	DT
34837	1394	30	hole	hole	NN
34837	1394	31	in	in	IN
34837	1394	32	the	the	DT
34837	1394	33	centre	centre	NN
34837	1394	34	to	to	TO
34837	1394	35	be	be	VB
34837	1394	36	filled	fill	VBN
34837	1394	37	up	up	RP
34837	1394	38	with	with	IN
34837	1394	39	gooseberry	gooseberry	NN
34837	1394	40	jelly	jelly	NNP
34837	1394	41	.	.	.
34837	1395	1	If	if	IN
34837	1395	2	you	-PRON-	PRP
34837	1395	3	use	use	VBP
34837	1395	4	spunge	spunge	JJ
34837	1395	5	-	-	HYPH
34837	1395	6	cake	cake	NN
34837	1395	7	,	,	,
34837	1395	8	you	-PRON-	PRP
34837	1395	9	need	need	VBP
34837	1395	10	not	not	RB
34837	1395	11	put	put	VB
34837	1395	12	it	-PRON-	PRP
34837	1395	13	in	in	IN
34837	1395	14	the	the	DT
34837	1395	15	oven	oven	NN
34837	1395	16	.	.	.
34837	1396	1	APPLE	APPLE	NNP
34837	1396	2	COMPOTE	COMPOTE	NNP
34837	1396	3	.	.	.
34837	1397	1	Pare	pare	VB
34837	1397	2	and	and	CC
34837	1397	3	core	core	VB
34837	1397	4	some	some	DT
34837	1397	5	large	large	JJ
34837	1397	6	pippins	pippin	NNS
34837	1397	7	,	,	,
34837	1397	8	but	but	CC
34837	1397	9	leave	leave	VB
34837	1397	10	them	-PRON-	PRP
34837	1397	11	whole	whole	JJ
34837	1397	12	.	.	.
34837	1398	1	Make	make	VB
34837	1398	2	a	a	DT
34837	1398	3	syrup	syrup	NN
34837	1398	4	by	by	IN
34837	1398	5	boiling	boil	VBG
34837	1398	6	and	and	CC
34837	1398	7	skimming	skim	VBG
34837	1398	8	a	a	DT
34837	1398	9	pound	pound	NN
34837	1398	10	of	of	IN
34837	1398	11	loaf	loaf	NN
34837	1398	12	-	-	HYPH
34837	1398	13	sugar	sugar	NN
34837	1398	14	melted	melt	VBN
34837	1398	15	in	in	IN
34837	1398	16	a	a	DT
34837	1398	17	gill	gill	NN
34837	1398	18	of	of	IN
34837	1398	19	water	water	NN
34837	1398	20	,	,	,
34837	1398	21	into	into	IN
34837	1398	22	which	which	WDT
34837	1398	23	the	the	DT
34837	1398	24	half	half	NN
34837	1398	25	of	of	IN
34837	1398	26	the	the	DT
34837	1398	27	white	white	NN
34837	1398	28	of	of	IN
34837	1398	29	an	an	DT
34837	1398	30	egg	egg	NN
34837	1398	31	has	have	VBZ
34837	1398	32	been	be	VBN
34837	1398	33	beaten	beat	VBN
34837	1398	34	.	.	.
34837	1399	1	When	when	WRB
34837	1399	2	the	the	DT
34837	1399	3	syrup	syrup	NN
34837	1399	4	is	be	VBZ
34837	1399	5	quite	quite	RB
34837	1399	6	clear	clear	JJ
34837	1399	7	,	,	,
34837	1399	8	boil	boil	VB
34837	1399	9	the	the	DT
34837	1399	10	apples	apple	NNS
34837	1399	11	in	in	IN
34837	1399	12	it	-PRON-	PRP
34837	1399	13	till	till	IN
34837	1399	14	soft	soft	JJ
34837	1399	15	and	and	CC
34837	1399	16	tender	tender	JJ
34837	1399	17	.	.	.
34837	1400	1	Then	then	RB
34837	1400	2	take	take	VB
34837	1400	3	them	-PRON-	PRP
34837	1400	4	out	out	RP
34837	1400	5	,	,	,
34837	1400	6	lay	lie	VBD
34837	1400	7	them	-PRON-	PRP
34837	1400	8	in	in	IN
34837	1400	9	a	a	DT
34837	1400	10	deep	deep	JJ
34837	1400	11	dish	dish	NN
34837	1400	12	,	,	,
34837	1400	13	and	and	CC
34837	1400	14	fill	fill	VB
34837	1400	15	up	up	RP
34837	1400	16	with	with	IN
34837	1400	17	small	small	JJ
34837	1400	18	sweet	sweet	JJ
34837	1400	19	-	-	HYPH
34837	1400	20	meats	meat	NNS
34837	1400	21	or	or	CC
34837	1400	22	marmalade	marmalade	VB
34837	1400	23	the	the	DT
34837	1400	24	holes	hole	NNS
34837	1400	25	from	from	IN
34837	1400	26	whence	whence	NN
34837	1400	27	you	-PRON-	PRP
34837	1400	28	took	take	VBD
34837	1400	29	the	the	DT
34837	1400	30	cores	core	NNS
34837	1400	31	.	.	.
34837	1401	1	Boil	boil	VB
34837	1401	2	the	the	DT
34837	1401	3	syrup	syrup	NN
34837	1401	4	again	again	RB
34837	1401	5	till	till	IN
34837	1401	6	it	-PRON-	PRP
34837	1401	7	becomes	become	VBZ
34837	1401	8	a	a	DT
34837	1401	9	jelly	jelly	NN
34837	1401	10	.	.	.
34837	1402	1	Pour	pour	VB
34837	1402	2	it	-PRON-	PRP
34837	1402	3	hot	hot	JJ
34837	1402	4	over	over	IN
34837	1402	5	your	-PRON-	PRP$
34837	1402	6	apples	apple	NNS
34837	1402	7	,	,	,
34837	1402	8	and	and	CC
34837	1402	9	set	set	VBD
34837	1402	10	it	-PRON-	PRP
34837	1402	11	in	in	IN
34837	1402	12	a	a	DT
34837	1402	13	cool	cool	JJ
34837	1402	14	place	place	NN
34837	1402	15	to	to	TO
34837	1402	16	congeal	congeal	VB
34837	1402	17	.	.	.
34837	1403	1	The	the	DT
34837	1403	2	syrup	syrup	NN
34837	1403	3	will	will	MD
34837	1403	4	be	be	VB
34837	1403	5	much	much	RB
34837	1403	6	improved	improve	VBN
34837	1403	7	by	by	IN
34837	1403	8	adding	add	VBG
34837	1403	9	to	to	IN
34837	1403	10	it	-PRON-	PRP
34837	1403	11	the	the	DT
34837	1403	12	juice	juice	NN
34837	1403	13	of	of	IN
34837	1403	14	one	one	CD
34837	1403	15	or	or	CC
34837	1403	16	two	two	CD
34837	1403	17	lemons	lemon	NNS
34837	1403	18	,	,	,
34837	1403	19	or	or	CC
34837	1403	20	a	a	DT
34837	1403	21	dozen	dozen	NN
34837	1403	22	drops	drop	NNS
34837	1403	23	of	of	IN
34837	1403	24	essence	essence	NN
34837	1403	25	of	of	IN
34837	1403	26	lemon	lemon	NN
34837	1403	27	.	.	.
34837	1404	1	COMPOTE	compote	NN
34837	1404	2	OF	of	IN
34837	1404	3	PEARS	pear	NNS
34837	1404	4	.	.	.
34837	1405	1	Pare	pare	VB
34837	1405	2	them	-PRON-	PRP
34837	1405	3	,	,	,
34837	1405	4	but	but	CC
34837	1405	5	leave	leave	VB
34837	1405	6	on	on	IN
34837	1405	7	the	the	DT
34837	1405	8	stems	stem	NNS
34837	1405	9	.	.	.
34837	1406	1	Lay	lay	VB
34837	1406	2	them	-PRON-	PRP
34837	1406	3	in	in	IN
34837	1406	4	a	a	DT
34837	1406	5	preserving	preserving	JJ
34837	1406	6	-	-	HYPH
34837	1406	7	pan	pan	NN
34837	1406	8	;	;	:
34837	1406	9	and	and	CC
34837	1406	10	to	to	IN
34837	1406	11	a	a	DT
34837	1406	12	dozen	dozen	NN
34837	1406	13	moderate	moderate	JJ
34837	1406	14	-	-	HYPH
34837	1406	15	sized	sized	JJ
34837	1406	16	pears	pear	NNS
34837	1406	17	,	,	,
34837	1406	18	put	put	VBD
34837	1406	19	half	half	PDT
34837	1406	20	a	a	DT
34837	1406	21	pound	pound	NN
34837	1406	22	of	of	IN
34837	1406	23	white	white	JJ
34837	1406	24	sugar	sugar	NN
34837	1406	25	,	,	,
34837	1406	26	a	a	DT
34837	1406	27	gill	gill	NN
34837	1406	28	of	of	IN
34837	1406	29	water	water	NN
34837	1406	30	,	,	,
34837	1406	31	and	and	CC
34837	1406	32	a	a	DT
34837	1406	33	few	few	JJ
34837	1406	34	sticks	stick	NNS
34837	1406	35	of	of	IN
34837	1406	36	cinnamon	cinnamon	NN
34837	1406	37	,	,	,
34837	1406	38	with	with	IN
34837	1406	39	some	some	DT
34837	1406	40	slips	slip	NNS
34837	1406	41	of	of	IN
34837	1406	42	lemon	lemon	NN
34837	1406	43	-	-	HYPH
34837	1406	44	peel	peel	NN
34837	1406	45	.	.	.
34837	1407	1	Simmer	simmer	VB
34837	1407	2	them	-PRON-	PRP
34837	1407	3	till	till	IN
34837	1407	4	tender	tender	NN
34837	1407	5	;	;	:
34837	1407	6	and	and	CC
34837	1407	7	when	when	WRB
34837	1407	8	half	half	NN
34837	1407	9	done	do	VBN
34837	1407	10	,	,	,
34837	1407	11	pour	pour	VBP
34837	1407	12	in	in	IN
34837	1407	13	a	a	DT
34837	1407	14	glass	glass	NN
34837	1407	15	of	of	IN
34837	1407	16	port	port	NN
34837	1407	17	-	-	HYPH
34837	1407	18	wine	wine	NN
34837	1407	19	.	.	.
34837	1408	1	When	when	WRB
34837	1408	2	quite	quite	RB
34837	1408	3	done	do	VBN
34837	1408	4	,	,	,
34837	1408	5	take	take	VB
34837	1408	6	out	out	RP
34837	1408	7	the	the	DT
34837	1408	8	pears	pear	NNS
34837	1408	9	and	and	CC
34837	1408	10	lay	lie	VBD
34837	1408	11	them	-PRON-	PRP
34837	1408	12	in	in	IN
34837	1408	13	a	a	DT
34837	1408	14	deep	deep	JJ
34837	1408	15	dish	dish	NN
34837	1408	16	.	.	.
34837	1409	1	Strain	strain	VB
34837	1409	2	the	the	DT
34837	1409	3	syrup	syrup	NN
34837	1409	4	;	;	:
34837	1409	5	give	give	VB
34837	1409	6	it	-PRON-	PRP
34837	1409	7	another	another	DT
34837	1409	8	boil	boil	NN
34837	1409	9	,	,	,
34837	1409	10	and	and	CC
34837	1409	11	pour	pour	VB
34837	1409	12	it	-PRON-	PRP
34837	1409	13	over	over	IN
34837	1409	14	them	-PRON-	PRP
34837	1409	15	.	.	.
34837	1410	1	COMPOTE	compote	NN
34837	1410	2	OF	of	IN
34837	1410	3	CHESTNUTS	chestnuts	NN
34837	1410	4	.	.	.
34837	1411	1	Take	take	VB
34837	1411	2	some	some	DT
34837	1411	3	of	of	IN
34837	1411	4	the	the	DT
34837	1411	5	largest	large	JJS
34837	1411	6	and	and	CC
34837	1411	7	finest	fine	JJS
34837	1411	8	chestnuts	chestnut	NNS
34837	1411	9	.	.	.
34837	1412	1	Cut	cut	VB
34837	1412	2	a	a	DT
34837	1412	3	slit	slit	NN
34837	1412	4	in	in	IN
34837	1412	5	the	the	DT
34837	1412	6	shell	shell	NN
34837	1412	7	of	of	IN
34837	1412	8	each	each	DT
34837	1412	9	,	,	,
34837	1412	10	and	and	CC
34837	1412	11	roast	roast	VB
34837	1412	12	them	-PRON-	PRP
34837	1412	13	in	in	IN
34837	1412	14	a	a	DT
34837	1412	15	charcoal	charcoal	NN
34837	1412	16	furnace	furnace	NN
34837	1412	17	,	,	,
34837	1412	18	taking	take	VBG
34837	1412	19	care	care	NN
34837	1412	20	not	not	RB
34837	1412	21	to	to	TO
34837	1412	22	burn	burn	VB
34837	1412	23	them	-PRON-	PRP
34837	1412	24	.	.	.
34837	1413	1	When	when	WRB
34837	1413	2	done	do	VBN
34837	1413	3	,	,	,
34837	1413	4	peel	peel	VB
34837	1413	5	them	-PRON-	PRP
34837	1413	6	and	and	CC
34837	1413	7	put	put	VBD
34837	1413	8	them	-PRON-	PRP
34837	1413	9	into	into	IN
34837	1413	10	a	a	DT
34837	1413	11	pan	pan	NN
34837	1413	12	with	with	IN
34837	1413	13	some	some	DT
34837	1413	14	powdered	powdered	JJ
34837	1413	15	sugar	sugar	NN
34837	1413	16	,	,	,
34837	1413	17	and	and	CC
34837	1413	18	a	a	DT
34837	1413	19	very	very	RB
34837	1413	20	little	little	JJ
34837	1413	21	water	water	NN
34837	1413	22	.	.	.
34837	1414	1	Let	let	VB
34837	1414	2	them	-PRON-	PRP
34837	1414	3	simmer	simmer	VB
34837	1414	4	over	over	IN
34837	1414	5	a	a	DT
34837	1414	6	slow	slow	JJ
34837	1414	7	fire	fire	NN
34837	1414	8	for	for	IN
34837	1414	9	about	about	RB
34837	1414	10	a	a	DT
34837	1414	11	quarter	quarter	NN
34837	1414	12	of	of	IN
34837	1414	13	an	an	DT
34837	1414	14	hour	hour	NN
34837	1414	15	.	.	.
34837	1415	1	When	when	WRB
34837	1415	2	done	do	VBN
34837	1415	3	,	,	,
34837	1415	4	take	take	VB
34837	1415	5	them	-PRON-	PRP
34837	1415	6	out	out	RP
34837	1415	7	,	,	,
34837	1415	8	put	put	VB
34837	1415	9	them	-PRON-	PRP
34837	1415	10	into	into	IN
34837	1415	11	a	a	DT
34837	1415	12	dish	dish	NN
34837	1415	13	,	,	,
34837	1415	14	squeeze	squeeze	VB
34837	1415	15	over	over	IN
34837	1415	16	them	-PRON-	PRP
34837	1415	17	some	some	DT
34837	1415	18	lemon	lemon	NN
34837	1415	19	-	-	HYPH
34837	1415	20	juice	juice	NN
34837	1415	21	,	,	,
34837	1415	22	and	and	CC
34837	1415	23	sprinkle	sprinkle	VB
34837	1415	24	them	-PRON-	PRP
34837	1415	25	with	with	IN
34837	1415	26	powdered	powdered	JJ
34837	1415	27	sugar	sugar	NN
34837	1415	28	.	.	.
34837	1416	1	FRIED	FRIED	NNP
34837	1416	2	APPLES	APPLES	NNP
34837	1416	3	.	.	.
34837	1417	1	Pare	pare	VB
34837	1417	2	and	and	CC
34837	1417	3	core	core	VB
34837	1417	4	some	some	DT
34837	1417	5	of	of	IN
34837	1417	6	the	the	DT
34837	1417	7	largest	large	JJS
34837	1417	8	and	and	CC
34837	1417	9	finest	fine	JJS
34837	1417	10	pippins	pippin	NNS
34837	1417	11	,	,	,
34837	1417	12	and	and	CC
34837	1417	13	cut	cut	VB
34837	1417	14	them	-PRON-	PRP
34837	1417	15	into	into	IN
34837	1417	16	thin	thin	JJ
34837	1417	17	round	round	JJ
34837	1417	18	slices	slice	NNS
34837	1417	19	.	.	.
34837	1418	1	Mix	mix	VB
34837	1418	2	together	together	RB
34837	1418	3	in	in	IN
34837	1418	4	a	a	DT
34837	1418	5	deep	deep	JJ
34837	1418	6	dish	dish	NN
34837	1418	7	some	some	DT
34837	1418	8	brandy	brandy	NN
34837	1418	9	,	,	,
34837	1418	10	lemon	lemon	NN
34837	1418	11	-	-	HYPH
34837	1418	12	juice	juice	NN
34837	1418	13	,	,	,
34837	1418	14	and	and	CC
34837	1418	15	powdered	powdered	JJ
34837	1418	16	sugar	sugar	NN
34837	1418	17	.	.	.
34837	1419	1	Lay	lay	VB
34837	1419	2	the	the	DT
34837	1419	3	slices	slice	NNS
34837	1419	4	of	of	IN
34837	1419	5	apple	apple	NN
34837	1419	6	in	in	IN
34837	1419	7	it	-PRON-	PRP
34837	1419	8	,	,	,
34837	1419	9	and	and	CC
34837	1419	10	let	let	VB
34837	1419	11	them	-PRON-	PRP
34837	1419	12	soak	soak	VB
34837	1419	13	for	for	IN
34837	1419	14	several	several	JJ
34837	1419	15	hours	hour	NNS
34837	1419	16	.	.	.
34837	1420	1	Then	then	RB
34837	1420	2	drain	drain	VB
34837	1420	3	them	-PRON-	PRP
34837	1420	4	,	,	,
34837	1420	5	and	and	CC
34837	1420	6	dip	dip	VB
34837	1420	7	each	each	DT
34837	1420	8	slice	slice	NN
34837	1420	9	in	in	IN
34837	1420	10	flour	flour	NN
34837	1420	11	.	.	.
34837	1421	1	Put	put	VB
34837	1421	2	some	some	DT
34837	1421	3	butter	butter	NN
34837	1421	4	into	into	IN
34837	1421	5	a	a	DT
34837	1421	6	pan	pan	NN
34837	1421	7	,	,	,
34837	1421	8	and	and	CC
34837	1421	9	fry	fry	VB
34837	1421	10	the	the	DT
34837	1421	11	apples	apple	NNS
34837	1421	12	of	of	IN
34837	1421	13	a	a	DT
34837	1421	14	fine	fine	JJ
34837	1421	15	brown	brown	NN
34837	1421	16	.	.	.
34837	1422	1	Dish	dish	VB
34837	1422	2	them	-PRON-	PRP
34837	1422	3	,	,	,
34837	1422	4	and	and	CC
34837	1422	5	grate	grate	VB
34837	1422	6	loaf	loaf	NN
34837	1422	7	-	-	HYPH
34837	1422	8	sugar	sugar	NN
34837	1422	9	over	over	IN
34837	1422	10	them	-PRON-	PRP
34837	1422	11	.	.	.
34837	1423	1	Quinces	quince	NNS
34837	1423	2	may	may	MD
34837	1423	3	be	be	VB
34837	1423	4	done	do	VBN
34837	1423	5	in	in	IN
34837	1423	6	the	the	DT
34837	1423	7	same	same	JJ
34837	1423	8	manner	manner	NN
34837	1423	9	.	.	.
34837	1424	1	So	so	RB
34837	1424	2	also	also	RB
34837	1424	3	may	may	MD
34837	1424	4	peaches	peach	NNS
34837	1424	5	,	,	,
34837	1424	6	but	but	CC
34837	1424	7	they	-PRON-	PRP
34837	1424	8	must	must	MD
34837	1424	9	be	be	VB
34837	1424	10	cut	cut	VBN
34837	1424	11	in	in	IN
34837	1424	12	half	half	NN
34837	1424	13	.	.	.
34837	1425	1	PEACH	peach	NN
34837	1425	2	MARMALADE	MARMALADE	NNP
34837	1425	3	.	.	.
34837	1426	1	Take	take	VB
34837	1426	2	ripe	ripe	JJ
34837	1426	3	peaches	peach	NNS
34837	1426	4	;	;	:
34837	1426	5	pare	pare	VB
34837	1426	6	them	-PRON-	PRP
34837	1426	7	and	and	CC
34837	1426	8	cut	cut	VBD
34837	1426	9	them	-PRON-	PRP
34837	1426	10	in	in	IN
34837	1426	11	half	half	NN
34837	1426	12	,	,	,
34837	1426	13	taking	take	VBG
34837	1426	14	out	out	RP
34837	1426	15	the	the	DT
34837	1426	16	stones	stone	NNS
34837	1426	17	.	.	.
34837	1427	1	Weigh	weigh	VB
34837	1427	2	them	-PRON-	PRP
34837	1427	3	,	,	,
34837	1427	4	and	and	CC
34837	1427	5	to	to	IN
34837	1427	6	each	each	DT
34837	1427	7	pound	pound	NN
34837	1427	8	of	of	IN
34837	1427	9	fruit	fruit	NN
34837	1427	10	allow	allow	VB
34837	1427	11	half	half	PDT
34837	1427	12	a	a	DT
34837	1427	13	pound	pound	NN
34837	1427	14	of	of	IN
34837	1427	15	loaf	loaf	NN
34837	1427	16	-	-	HYPH
34837	1427	17	sugar	sugar	NN
34837	1427	18	.	.	.
34837	1428	1	Mash	mash	VB
34837	1428	2	them	-PRON-	PRP
34837	1428	3	with	with	IN
34837	1428	4	the	the	DT
34837	1428	5	sugar	sugar	NN
34837	1428	6	,	,	,
34837	1428	7	and	and	CC
34837	1428	8	put	put	VBD
34837	1428	9	them	-PRON-	PRP
34837	1428	10	in	in	IN
34837	1428	11	a	a	DT
34837	1428	12	preserving	preserving	NN
34837	1428	13	-	-	HYPH
34837	1428	14	kettle	kettle	NN
34837	1428	15	.	.	.
34837	1429	1	Boil	boil	VB
34837	1429	2	them	-PRON-	PRP
34837	1429	3	slowly	slowly	RB
34837	1429	4	till	till	IN
34837	1429	5	they	-PRON-	PRP
34837	1429	6	become	become	VBP
34837	1429	7	a	a	DT
34837	1429	8	shapeless	shapeless	NN
34837	1429	9	mass	mass	NN
34837	1429	10	,	,	,
34837	1429	11	which	which	WDT
34837	1429	12	will	will	MD
34837	1429	13	generally	generally	RB
34837	1429	14	be	be	VB
34837	1429	15	in	in	IN
34837	1429	16	about	about	RB
34837	1429	17	three	three	CD
34837	1429	18	quarters	quarter	NNS
34837	1429	19	of	of	IN
34837	1429	20	an	an	DT
34837	1429	21	hour	hour	NN
34837	1429	22	.	.	.
34837	1430	1	Stir	stir	VB
34837	1430	2	the	the	DT
34837	1430	3	marmalade	marmalade	NN
34837	1430	4	frequently	frequently	RB
34837	1430	5	,	,	,
34837	1430	6	to	to	TO
34837	1430	7	prevent	prevent	VB
34837	1430	8	its	-PRON-	PRP$
34837	1430	9	sticking	sticking	NN
34837	1430	10	to	to	IN
34837	1430	11	the	the	DT
34837	1430	12	kettle	kettle	NN
34837	1430	13	.	.	.
34837	1431	1	Blanch	blanch	VB
34837	1431	2	half	half	PDT
34837	1431	3	the	the	DT
34837	1431	4	kernels	kernel	NNS
34837	1431	5	,	,	,
34837	1431	6	and	and	CC
34837	1431	7	cut	cut	VBD
34837	1431	8	them	-PRON-	PRP
34837	1431	9	in	in	IN
34837	1431	10	two	two	CD
34837	1431	11	;	;	:
34837	1431	12	and	and	CC
34837	1431	13	when	when	WRB
34837	1431	14	the	the	DT
34837	1431	15	marmalade	marmalade	NN
34837	1431	16	is	be	VBZ
34837	1431	17	about	about	RB
34837	1431	18	half	half	RB
34837	1431	19	done	do	VBN
34837	1431	20	,	,	,
34837	1431	21	put	put	VB
34837	1431	22	them	-PRON-	PRP
34837	1431	23	into	into	IN
34837	1431	24	it	-PRON-	PRP
34837	1431	25	to	to	TO
34837	1431	26	give	give	VB
34837	1431	27	it	-PRON-	PRP
34837	1431	28	a	a	DT
34837	1431	29	fine	fine	JJ
34837	1431	30	flavor	flavor	NN
34837	1431	31	.	.	.
34837	1432	1	Take	take	VB
34837	1432	2	out	out	RP
34837	1432	3	the	the	DT
34837	1432	4	kernels	kernel	NNS
34837	1432	5	when	when	WRB
34837	1432	6	the	the	DT
34837	1432	7	marmalade	marmalade	NN
34837	1432	8	is	be	VBZ
34837	1432	9	cold	cold	JJ
34837	1432	10	,	,	,
34837	1432	11	and	and	CC
34837	1432	12	then	then	RB
34837	1432	13	tie	tie	VB
34837	1432	14	it	-PRON-	PRP
34837	1432	15	up	up	RP
34837	1432	16	in	in	IN
34837	1432	17	pots	pot	NNS
34837	1432	18	or	or	CC
34837	1432	19	glasses	glass	NNS
34837	1432	20	,	,	,
34837	1432	21	laying	lay	VBG
34837	1432	22	over	over	IN
34837	1432	23	it	-PRON-	PRP
34837	1432	24	paper	paper	NN
34837	1432	25	dipped	dip	VBN
34837	1432	26	in	in	IN
34837	1432	27	brandy	brandy	NN
34837	1432	28	.	.	.
34837	1433	1	Marmalade	marmalade	NN
34837	1433	2	of	of	IN
34837	1433	3	plums	plum	NNS
34837	1433	4	or	or	CC
34837	1433	5	green	green	JJ
34837	1433	6	-	-	HYPH
34837	1433	7	gages	gage	NNS
34837	1433	8	may	may	MD
34837	1433	9	be	be	VB
34837	1433	10	made	make	VBN
34837	1433	11	in	in	IN
34837	1433	12	the	the	DT
34837	1433	13	same	same	JJ
34837	1433	14	manner	manner	NN
34837	1433	15	.	.	.
34837	1434	1	BRANDY	BRANDY	NNP
34837	1434	2	PEACHES	PEACHES	NNP
34837	1434	3	.	.	.
34837	1435	1	Take	take	VB
34837	1435	2	large	large	JJ
34837	1435	3	yellow	yellow	JJ
34837	1435	4	free	free	JJ
34837	1435	5	-	-	HYPH
34837	1435	6	stone	stone	NN
34837	1435	7	peaches	peach	NNS
34837	1435	8	;	;	:
34837	1435	9	they	-PRON-	PRP
34837	1435	10	must	must	MD
34837	1435	11	not	not	RB
34837	1435	12	be	be	VB
34837	1435	13	too	too	RB
34837	1435	14	ripe	ripe	JJ
34837	1435	15	.	.	.
34837	1436	1	Wipe	wipe	VB
34837	1436	2	off	off	RP
34837	1436	3	the	the	DT
34837	1436	4	down	down	NN
34837	1436	5	with	with	IN
34837	1436	6	a	a	DT
34837	1436	7	flannel	flannel	NN
34837	1436	8	,	,	,
34837	1436	9	and	and	CC
34837	1436	10	then	then	RB
34837	1436	11	prick	prick	VB
34837	1436	12	each	each	DT
34837	1436	13	peach	peach	VBN
34837	1436	14	to	to	IN
34837	1436	15	the	the	DT
34837	1436	16	stone	stone	NN
34837	1436	17	with	with	IN
34837	1436	18	a	a	DT
34837	1436	19	large	large	JJ
34837	1436	20	pin	pin	NN
34837	1436	21	.	.	.
34837	1437	1	Put	put	VB
34837	1437	2	them	-PRON-	PRP
34837	1437	3	into	into	IN
34837	1437	4	a	a	DT
34837	1437	5	pan	pan	NN
34837	1437	6	,	,	,
34837	1437	7	and	and	CC
34837	1437	8	scald	scald	VB
34837	1437	9	them	-PRON-	PRP
34837	1437	10	with	with	IN
34837	1437	11	boiling	boil	VBG
34837	1437	12	water	water	NN
34837	1437	13	.	.	.
34837	1438	1	Cover	cover	VB
34837	1438	2	them	-PRON-	PRP
34837	1438	3	,	,	,
34837	1438	4	and	and	CC
34837	1438	5	let	let	VB
34837	1438	6	them	-PRON-	PRP
34837	1438	7	rest	rest	VB
34837	1438	8	for	for	IN
34837	1438	9	a	a	DT
34837	1438	10	few	few	JJ
34837	1438	11	minutes	minute	NNS
34837	1438	12	.	.	.
34837	1439	1	This	this	DT
34837	1439	2	is	be	VBZ
34837	1439	3	to	to	TO
34837	1439	4	make	make	VB
34837	1439	5	them	-PRON-	PRP
34837	1439	6	white	white	JJ
34837	1439	7	.	.	.
34837	1440	1	You	-PRON-	PRP
34837	1440	2	may	may	MD
34837	1440	3	repeat	repeat	VB
34837	1440	4	the	the	DT
34837	1440	5	scalding	scald	VBG
34837	1440	6	two	two	CD
34837	1440	7	or	or	CC
34837	1440	8	three	three	CD
34837	1440	9	times	time	NNS
34837	1440	10	.	.	.
34837	1441	1	Then	then	RB
34837	1441	2	take	take	VB
34837	1441	3	them	-PRON-	PRP
34837	1441	4	out	out	RP
34837	1441	5	to	to	TO
34837	1441	6	drain	drain	VB
34837	1441	7	and	and	CC
34837	1441	8	dry	dry	VB
34837	1441	9	.	.	.
34837	1442	1	Allow	allow	VB
34837	1442	2	a	a	DT
34837	1442	3	pound	pound	NN
34837	1442	4	of	of	IN
34837	1442	5	the	the	DT
34837	1442	6	best	good	JJS
34837	1442	7	loaf	loaf	NN
34837	1442	8	-	-	HYPH
34837	1442	9	sugar	sugar	NN
34837	1442	10	to	to	IN
34837	1442	11	a	a	DT
34837	1442	12	dozen	dozen	NN
34837	1442	13	large	large	JJ
34837	1442	14	peaches	peach	NNS
34837	1442	15	.	.	.
34837	1443	1	Put	put	VB
34837	1443	2	the	the	DT
34837	1443	3	sugar	sugar	NN
34837	1443	4	into	into	IN
34837	1443	5	a	a	DT
34837	1443	6	preserving	preserving	NN
34837	1443	7	-	-	HYPH
34837	1443	8	kettle	kettle	NN
34837	1443	9	(	(	-LRB-
34837	1443	10	lined	line	VBN
34837	1443	11	with	with	IN
34837	1443	12	enamel	enamel	NNP
34837	1443	13	or	or	CC
34837	1443	14	porcelain	porcelain	NN
34837	1443	15	)	)	-RRB-
34837	1443	16	,	,	,
34837	1443	17	and	and	CC
34837	1443	18	melt	melt	VBP
34837	1443	19	it	-PRON-	PRP
34837	1443	20	,	,	,
34837	1443	21	allowing	allow	VBG
34837	1443	22	to	to	IN
34837	1443	23	each	each	DT
34837	1443	24	pound	pound	NN
34837	1443	25	a	a	DT
34837	1443	26	gill	gill	NN
34837	1443	27	of	of	IN
34837	1443	28	water	water	NN
34837	1443	29	,	,	,
34837	1443	30	and	and	CC
34837	1443	31	half	half	PDT
34837	1443	32	the	the	DT
34837	1443	33	white	white	NN
34837	1443	34	of	of	IN
34837	1443	35	an	an	DT
34837	1443	36	egg	egg	NN
34837	1443	37	.	.	.
34837	1444	1	Boil	Boil	NNP
34837	1444	2	the	the	DT
34837	1444	3	sugar	sugar	NN
34837	1444	4	,	,	,
34837	1444	5	and	and	CC
34837	1444	6	skim	skim	VB
34837	1444	7	it	-PRON-	PRP
34837	1444	8	till	till	IN
34837	1444	9	perfectly	perfectly	RB
34837	1444	10	clear	clear	JJ
34837	1444	11	.	.	.
34837	1445	1	Then	then	RB
34837	1445	2	put	put	VB
34837	1445	3	in	in	RP
34837	1445	4	the	the	DT
34837	1445	5	peaches	peach	NNS
34837	1445	6	,	,	,
34837	1445	7	and	and	CC
34837	1445	8	give	give	VB
34837	1445	9	them	-PRON-	PRP
34837	1445	10	a	a	DT
34837	1445	11	boil	boil	NN
34837	1445	12	.	.	.
34837	1446	1	Take	take	VB
34837	1446	2	them	-PRON-	PRP
34837	1446	3	off	off	IN
34837	1446	4	the	the	DT
34837	1446	5	fire	fire	NN
34837	1446	6	,	,	,
34837	1446	7	and	and	CC
34837	1446	8	let	let	VB
34837	1446	9	them	-PRON-	PRP
34837	1446	10	set	set	VB
34837	1446	11	in	in	IN
34837	1446	12	the	the	DT
34837	1446	13	syrup	syrup	NN
34837	1446	14	till	till	IN
34837	1446	15	next	next	JJ
34837	1446	16	day	day	NN
34837	1446	17	.	.	.
34837	1447	1	The	the	DT
34837	1447	2	following	follow	VBG
34837	1447	3	morning	morning	NN
34837	1447	4	take	take	VB
34837	1447	5	out	out	RP
34837	1447	6	the	the	DT
34837	1447	7	peaches	peach	NNS
34837	1447	8	,	,	,
34837	1447	9	set	set	VBD
34837	1447	10	the	the	DT
34837	1447	11	syrup	syrup	NN
34837	1447	12	over	over	IN
34837	1447	13	the	the	DT
34837	1447	14	fire	fire	NN
34837	1447	15	,	,	,
34837	1447	16	and	and	CC
34837	1447	17	when	when	WRB
34837	1447	18	it	-PRON-	PRP
34837	1447	19	has	have	VBZ
34837	1447	20	boiled	boil	VBN
34837	1447	21	a	a	DT
34837	1447	22	few	few	JJ
34837	1447	23	minutes	minute	NNS
34837	1447	24	put	put	VBN
34837	1447	25	in	in	IN
34837	1447	26	the	the	DT
34837	1447	27	peaches	peach	NNS
34837	1447	28	,	,	,
34837	1447	29	and	and	CC
34837	1447	30	give	give	VB
34837	1447	31	them	-PRON-	PRP
34837	1447	32	a	a	DT
34837	1447	33	short	short	JJ
34837	1447	34	boil	boil	NN
34837	1447	35	.	.	.
34837	1448	1	Then	then	RB
34837	1448	2	take	take	VB
34837	1448	3	them	-PRON-	PRP
34837	1448	4	out	out	RP
34837	1448	5	,	,	,
34837	1448	6	and	and	CC
34837	1448	7	let	let	VB
34837	1448	8	them	-PRON-	PRP
34837	1448	9	get	get	VB
34837	1448	10	cold	cold	JJ
34837	1448	11	.	.	.
34837	1449	1	Boil	boil	VB
34837	1449	2	down	down	RP
34837	1449	3	the	the	DT
34837	1449	4	syrup	syrup	NN
34837	1449	5	to	to	IN
34837	1449	6	half	half	PDT
34837	1449	7	its	-PRON-	PRP$
34837	1449	8	original	original	JJ
34837	1449	9	quantity	quantity	NN
34837	1449	10	,	,	,
34837	1449	11	but	but	CC
34837	1449	12	take	take	VB
34837	1449	13	care	care	NN
34837	1449	14	that	that	IN
34837	1449	15	it	-PRON-	PRP
34837	1449	16	does	do	VBZ
34837	1449	17	not	not	RB
34837	1449	18	boil	boil	VB
34837	1449	19	long	long	JJ
34837	1449	20	enough	enough	RB
34837	1449	21	to	to	TO
34837	1449	22	congeal	congeal	VB
34837	1449	23	or	or	CC
34837	1449	24	become	become	VB
34837	1449	25	thick	thick	JJ
34837	1449	26	.	.	.
34837	1450	1	Put	put	VB
34837	1450	2	the	the	DT
34837	1450	3	peaches	peach	NNS
34837	1450	4	into	into	IN
34837	1450	5	a	a	DT
34837	1450	6	glass	glass	NN
34837	1450	7	jar	jar	NN
34837	1450	8	,	,	,
34837	1450	9	and	and	CC
34837	1450	10	pour	pour	VB
34837	1450	11	the	the	DT
34837	1450	12	syrup	syrup	NN
34837	1450	13	over	over	IN
34837	1450	14	them	-PRON-	PRP
34837	1450	15	.	.	.
34837	1451	1	Fill	fill	VB
34837	1451	2	up	up	RP
34837	1451	3	the	the	DT
34837	1451	4	jar	jar	NN
34837	1451	5	with	with	IN
34837	1451	6	brandy	brandy	NN
34837	1451	7	,	,	,
34837	1451	8	and	and	CC
34837	1451	9	cover	cover	VB
34837	1451	10	it	-PRON-	PRP
34837	1451	11	closely	closely	RB
34837	1451	12	.	.	.
34837	1452	1	Apricots	apricot	NNS
34837	1452	2	may	may	MD
34837	1452	3	be	be	VB
34837	1452	4	done	do	VBN
34837	1452	5	in	in	IN
34837	1452	6	the	the	DT
34837	1452	7	same	same	JJ
34837	1452	8	manner	manner	NN
34837	1452	9	.	.	.
34837	1453	1	Also	also	RB
34837	1453	2	pears	pear	NNS
34837	1453	3	.	.	.
34837	1454	1	The	the	DT
34837	1454	2	stems	stem	NNS
34837	1454	3	must	must	MD
34837	1454	4	be	be	VB
34837	1454	5	left	leave	VBN
34837	1454	6	on	on	IN
34837	1454	7	the	the	DT
34837	1454	8	pears	pear	NNS
34837	1454	9	.	.	.
34837	1455	1	GOOSEBERRY	GOOSEBERRY	NNP
34837	1455	2	POTTAGE	POTTAGE	NNP
34837	1455	3	.	.	.
34837	1456	1	Stew	stew	JJ
34837	1456	2	two	two	CD
34837	1456	3	quarts	quart	NNS
34837	1456	4	of	of	IN
34837	1456	5	fine	fine	JJ
34837	1456	6	large	large	JJ
34837	1456	7	gooseberries	gooseberry	NNS
34837	1456	8	in	in	IN
34837	1456	9	just	just	RB
34837	1456	10	sufficient	sufficient	JJ
34837	1456	11	water	water	NN
34837	1456	12	to	to	TO
34837	1456	13	cover	cover	VB
34837	1456	14	them	-PRON-	PRP
34837	1456	15	.	.	.
34837	1457	1	When	when	WRB
34837	1457	2	quite	quite	RB
34837	1457	3	soft	soft	JJ
34837	1457	4	and	and	CC
34837	1457	5	broken	broken	JJ
34837	1457	6	,	,	,
34837	1457	7	mash	mash	VB
34837	1457	8	them	-PRON-	PRP
34837	1457	9	with	with	IN
34837	1457	10	the	the	DT
34837	1457	11	back	back	NN
34837	1457	12	of	of	IN
34837	1457	13	a	a	DT
34837	1457	14	spoon	spoon	NN
34837	1457	15	,	,	,
34837	1457	16	make	make	VB
34837	1457	17	them	-PRON-	PRP
34837	1457	18	very	very	RB
34837	1457	19	sweet	sweet	JJ
34837	1457	20	with	with	IN
34837	1457	21	sugar	sugar	NN
34837	1457	22	,	,	,
34837	1457	23	and	and	CC
34837	1457	24	set	set	VBD
34837	1457	25	them	-PRON-	PRP
34837	1457	26	away	away	RB
34837	1457	27	to	to	TO
34837	1457	28	get	get	VB
34837	1457	29	cold	cold	JJ
34837	1457	30	.	.	.
34837	1458	1	Take	take	VB
34837	1458	2	three	three	CD
34837	1458	3	pints	pint	NNS
34837	1458	4	of	of	IN
34837	1458	5	rich	rich	JJ
34837	1458	6	milk	milk	NN
34837	1458	7	;	;	:
34837	1458	8	stir	stir	VB
34837	1458	9	into	into	IN
34837	1458	10	it	-PRON-	PRP
34837	1458	11	a	a	DT
34837	1458	12	pounded	pound	VBN
34837	1458	13	nutmeg	nutmeg	NN
34837	1458	14	and	and	CC
34837	1458	15	the	the	DT
34837	1458	16	yolks	yolk	NNS
34837	1458	17	of	of	IN
34837	1458	18	four	four	CD
34837	1458	19	eggs	egg	NNS
34837	1458	20	.	.	.
34837	1459	1	Then	then	RB
34837	1459	2	set	set	VB
34837	1459	3	it	-PRON-	PRP
34837	1459	4	over	over	IN
34837	1459	5	a	a	DT
34837	1459	6	bed	bed	NN
34837	1459	7	of	of	IN
34837	1459	8	hot	hot	JJ
34837	1459	9	coals	coal	NNS
34837	1459	10	,	,	,
34837	1459	11	and	and	CC
34837	1459	12	let	let	VB
34837	1459	13	it	-PRON-	PRP
34837	1459	14	simmer	simmer	VB
34837	1459	15	,	,	,
34837	1459	16	stirring	stir	VBG
34837	1459	17	it	-PRON-	PRP
34837	1459	18	gently	gently	RB
34837	1459	19	all	all	PDT
34837	1459	20	the	the	DT
34837	1459	21	time	time	NN
34837	1459	22	.	.	.
34837	1460	1	Before	before	IN
34837	1460	2	it	-PRON-	PRP
34837	1460	3	comes	come	VBZ
34837	1460	4	to	to	IN
34837	1460	5	a	a	DT
34837	1460	6	boil	boil	NN
34837	1460	7	,	,	,
34837	1460	8	take	take	VB
34837	1460	9	it	-PRON-	PRP
34837	1460	10	off	off	IN
34837	1460	11	the	the	DT
34837	1460	12	fire	fire	NN
34837	1460	13	and	and	CC
34837	1460	14	gradually	gradually	RB
34837	1460	15	stir	stir	VB
34837	1460	16	in	in	IN
34837	1460	17	the	the	DT
34837	1460	18	gooseberries	gooseberry	NNS
34837	1460	19	.	.	.
34837	1461	1	It	-PRON-	PRP
34837	1461	2	must	must	MD
34837	1461	3	be	be	VB
34837	1461	4	quite	quite	RB
34837	1461	5	cold	cold	JJ
34837	1461	6	before	before	IN
34837	1461	7	you	-PRON-	PRP
34837	1461	8	serve	serve	VBP
34837	1461	9	it	-PRON-	PRP
34837	1461	10	up	up	RP
34837	1461	11	.	.	.
34837	1462	1	Send	send	VB
34837	1462	2	it	-PRON-	PRP
34837	1462	3	to	to	TO
34837	1462	4	table	table	VB
34837	1462	5	in	in	IN
34837	1462	6	a	a	DT
34837	1462	7	bowl	bowl	NN
34837	1462	8	,	,	,
34837	1462	9	and	and	CC
34837	1462	10	eat	eat	VB
34837	1462	11	spunge	spunge	NN
34837	1462	12	-	-	HYPH
34837	1462	13	cake	cake	NN
34837	1462	14	with	with	IN
34837	1462	15	it	-PRON-	PRP
34837	1462	16	.	.	.
34837	1463	1	It	-PRON-	PRP
34837	1463	2	will	will	MD
34837	1463	3	be	be	VB
34837	1463	4	still	still	RB
34837	1463	5	nicer	nice	JJR
34837	1463	6	,	,	,
34837	1463	7	if	if	IN
34837	1463	8	you	-PRON-	PRP
34837	1463	9	use	use	VBP
34837	1463	10	the	the	DT
34837	1463	11	pulp	pulp	NN
34837	1463	12	only	only	RB
34837	1463	13	of	of	IN
34837	1463	14	the	the	DT
34837	1463	15	gooseberries	gooseberry	NNS
34837	1463	16	,	,	,
34837	1463	17	pressed	press	VBN
34837	1463	18	through	through	IN
34837	1463	19	a	a	DT
34837	1463	20	sieve	sieve	NN
34837	1463	21	or	or	CC
34837	1463	22	cullender	cullender	NN
34837	1463	23	.	.	.
34837	1464	1	FRUIT	FRUIT	NNP
34837	1464	2	JELLIES	jelly	NNS
34837	1464	3	.	.	.
34837	1465	1	Previous	previous	JJ
34837	1465	2	to	to	IN
34837	1465	3	making	make	VBG
34837	1465	4	your	-PRON-	PRP$
34837	1465	5	jelly	jelly	NN
34837	1465	6	,	,	,
34837	1465	7	clarify	clarify	VB
34837	1465	8	the	the	DT
34837	1465	9	sugar	sugar	NN
34837	1465	10	,	,	,
34837	1465	11	which	which	WDT
34837	1465	12	must	must	MD
34837	1465	13	be	be	VB
34837	1465	14	the	the	DT
34837	1465	15	best	good	JJS
34837	1465	16	loaf	loaf	NNS
34837	1465	17	.	.	.
34837	1466	1	Break	break	VB
34837	1466	2	it	-PRON-	PRP
34837	1466	3	up	up	RP
34837	1466	4	,	,	,
34837	1466	5	and	and	CC
34837	1466	6	to	to	IN
34837	1466	7	each	each	DT
34837	1466	8	pound	pound	NN
34837	1466	9	allow	allow	VB
34837	1466	10	a	a	DT
34837	1466	11	gill	gill	NN
34837	1466	12	of	of	IN
34837	1466	13	water	water	NN
34837	1466	14	and	and	CC
34837	1466	15	an	an	DT
34837	1466	16	ounce	ounce	NN
34837	1466	17	of	of	IN
34837	1466	18	isinglass	isinglass	NN
34837	1466	19	.	.	.
34837	1467	1	Mix	mix	VB
34837	1467	2	the	the	DT
34837	1467	3	water	water	NN
34837	1467	4	with	with	IN
34837	1467	5	the	the	DT
34837	1467	6	sugar	sugar	NN
34837	1467	7	.	.	.
34837	1468	1	Dissolve	dissolve	VB
34837	1468	2	the	the	DT
34837	1468	3	isinglass	isinglass	NN
34837	1468	4	in	in	IN
34837	1468	5	as	as	RB
34837	1468	6	much	much	JJ
34837	1468	7	hot	hot	JJ
34837	1468	8	water	water	NN
34837	1468	9	as	as	IN
34837	1468	10	will	will	MD
34837	1468	11	cover	cover	VB
34837	1468	12	it	-PRON-	PRP
34837	1468	13	.	.	.
34837	1469	1	Set	set	VB
34837	1469	2	the	the	DT
34837	1469	3	sugar	sugar	NN
34837	1469	4	over	over	IN
34837	1469	5	the	the	DT
34837	1469	6	fire	fire	NN
34837	1469	7	in	in	IN
34837	1469	8	a	a	DT
34837	1469	9	preserving	preserving	NN
34837	1469	10	-	-	HYPH
34837	1469	11	kettle	kettle	NN
34837	1469	12	;	;	:
34837	1469	13	and	and	CC
34837	1469	14	when	when	WRB
34837	1469	15	it	-PRON-	PRP
34837	1469	16	is	be	VBZ
34837	1469	17	beginning	begin	VBG
34837	1469	18	to	to	TO
34837	1469	19	boil	boil	VB
34837	1469	20	,	,	,
34837	1469	21	throw	throw	VB
34837	1469	22	in	in	RP
34837	1469	23	the	the	DT
34837	1469	24	melted	melted	JJ
34837	1469	25	isinglass	isinglass	NN
34837	1469	26	.	.	.
34837	1470	1	Skim	Skim	NNP
34837	1470	2	the	the	DT
34837	1470	3	syrup	syrup	NN
34837	1470	4	well	well	RB
34837	1470	5	,	,	,
34837	1470	6	and	and	CC
34837	1470	7	when	when	WRB
34837	1470	8	it	-PRON-	PRP
34837	1470	9	is	be	VBZ
34837	1470	10	quite	quite	RB
34837	1470	11	clear	clear	JJ
34837	1470	12	and	and	CC
34837	1470	13	no	no	DT
34837	1470	14	more	more	JJR
34837	1470	15	scum	scum	NN
34837	1470	16	rises	rise	NNS
34837	1470	17	,	,	,
34837	1470	18	take	take	VB
34837	1470	19	it	-PRON-	PRP
34837	1470	20	from	from	IN
34837	1470	21	the	the	DT
34837	1470	22	fire	fire	NN
34837	1470	23	,	,	,
34837	1470	24	cover	cover	VB
34837	1470	25	it	-PRON-	PRP
34837	1470	26	,	,	,
34837	1470	27	and	and	CC
34837	1470	28	leave	leave	VB
34837	1470	29	it	-PRON-	PRP
34837	1470	30	to	to	TO
34837	1470	31	settle	settle	VB
34837	1470	32	.	.	.
34837	1471	1	Prepare	prepare	VB
34837	1471	2	the	the	DT
34837	1471	3	fruit	fruit	NN
34837	1471	4	of	of	IN
34837	1471	5	which	which	WDT
34837	1471	6	you	-PRON-	PRP
34837	1471	7	intend	intend	VBP
34837	1471	8	to	to	TO
34837	1471	9	make	make	VB
34837	1471	10	the	the	DT
34837	1471	11	jelly	jelly	NN
34837	1471	12	.	.	.
34837	1472	1	If	if	IN
34837	1472	2	small	small	JJ
34837	1472	3	fruit	fruit	NN
34837	1472	4	,	,	,
34837	1472	5	such	such	JJ
34837	1472	6	as	as	IN
34837	1472	7	gooseberries	gooseberry	NNS
34837	1472	8	,	,	,
34837	1472	9	currants	currant	NNS
34837	1472	10	,	,	,
34837	1472	11	grapes	grape	NNS
34837	1472	12	,	,	,
34837	1472	13	raspberries	raspberry	NNS
34837	1472	14	,	,	,
34837	1472	15	or	or	CC
34837	1472	16	strawberries	strawberry	NNS
34837	1472	17	;	;	:
34837	1472	18	pick	pick	VB
34837	1472	19	them	-PRON-	PRP
34837	1472	20	from	from	IN
34837	1472	21	the	the	DT
34837	1472	22	stems	stem	NNS
34837	1472	23	,	,	,
34837	1472	24	and	and	CC
34837	1472	25	put	put	VBD
34837	1472	26	them	-PRON-	PRP
34837	1472	27	into	into	IN
34837	1472	28	a	a	DT
34837	1472	29	jar	jar	NN
34837	1472	30	;	;	:
34837	1472	31	set	set	VB
34837	1472	32	the	the	DT
34837	1472	33	jar	jar	NN
34837	1472	34	in	in	IN
34837	1472	35	a	a	DT
34837	1472	36	vessel	vessel	NN
34837	1472	37	of	of	IN
34837	1472	38	warm	warm	JJ
34837	1472	39	water	water	NN
34837	1472	40	,	,	,
34837	1472	41	and	and	CC
34837	1472	42	let	let	VB
34837	1472	43	them	-PRON-	PRP
34837	1472	44	come	come	VB
34837	1472	45	to	to	IN
34837	1472	46	a	a	DT
34837	1472	47	boil	boil	NN
34837	1472	48	.	.	.
34837	1473	1	Then	then	RB
34837	1473	2	take	take	VB
34837	1473	3	them	-PRON-	PRP
34837	1473	4	out	out	RP
34837	1473	5	,	,	,
34837	1473	6	put	put	VB
34837	1473	7	them	-PRON-	PRP
34837	1473	8	into	into	IN
34837	1473	9	a	a	DT
34837	1473	10	fine	fine	JJ
34837	1473	11	sieve	sieve	NN
34837	1473	12	,	,	,
34837	1473	13	set	set	VB
34837	1473	14	a	a	DT
34837	1473	15	pan	pan	NN
34837	1473	16	under	under	IN
34837	1473	17	it	-PRON-	PRP
34837	1473	18	,	,	,
34837	1473	19	and	and	CC
34837	1473	20	with	with	IN
34837	1473	21	the	the	DT
34837	1473	22	back	back	NN
34837	1473	23	of	of	IN
34837	1473	24	a	a	DT
34837	1473	25	large	large	JJ
34837	1473	26	spoon	spoon	NN
34837	1473	27	press	press	NN
34837	1473	28	out	out	RP
34837	1473	29	all	all	PDT
34837	1473	30	the	the	DT
34837	1473	31	juice	juice	NN
34837	1473	32	from	from	IN
34837	1473	33	the	the	DT
34837	1473	34	fruit	fruit	NN
34837	1473	35	.	.	.
34837	1474	1	Mix	mix	VB
34837	1474	2	the	the	DT
34837	1474	3	juice	juice	NN
34837	1474	4	,	,	,
34837	1474	5	while	while	IN
34837	1474	6	warm	warm	JJ
34837	1474	7	,	,	,
34837	1474	8	with	with	IN
34837	1474	9	the	the	DT
34837	1474	10	clarified	clarify	VBN
34837	1474	11	sugar	sugar	NN
34837	1474	12	,	,	,
34837	1474	13	and	and	CC
34837	1474	14	boil	boil	VB
34837	1474	15	them	-PRON-	PRP
34837	1474	16	together	together	RB
34837	1474	17	for	for	IN
34837	1474	18	about	about	RB
34837	1474	19	a	a	DT
34837	1474	20	quarter	quarter	NN
34837	1474	21	of	of	IN
34837	1474	22	an	an	DT
34837	1474	23	hour	hour	NN
34837	1474	24	.	.	.
34837	1475	1	Then	then	RB
34837	1475	2	put	put	VB
34837	1475	3	it	-PRON-	PRP
34837	1475	4	into	into	IN
34837	1475	5	your	-PRON-	PRP$
34837	1475	6	jars	jar	NNS
34837	1475	7	or	or	CC
34837	1475	8	glasses	glass	NNS
34837	1475	9	,	,	,
34837	1475	10	and	and	CC
34837	1475	11	tie	tie	VB
34837	1475	12	it	-PRON-	PRP
34837	1475	13	up	up	RP
34837	1475	14	with	with	IN
34837	1475	15	brandy	brandy	NN
34837	1475	16	-	-	HYPH
34837	1475	17	paper	paper	NN
34837	1475	18	.	.	.
34837	1476	1	If	if	IN
34837	1476	2	you	-PRON-	PRP
34837	1476	3	want	want	VBP
34837	1476	4	the	the	DT
34837	1476	5	jelly	jelly	NN
34837	1476	6	for	for	IN
34837	1476	7	immediate	immediate	JJ
34837	1476	8	use	use	NN
34837	1476	9	,	,	,
34837	1476	10	put	put	VB
34837	1476	11	it	-PRON-	PRP
34837	1476	12	into	into	IN
34837	1476	13	a	a	DT
34837	1476	14	mould	mould	NN
34837	1476	15	;	;	:
34837	1476	16	set	set	VB
34837	1476	17	the	the	DT
34837	1476	18	mould	mould	NN
34837	1476	19	in	in	IN
34837	1476	20	ice	ice	NN
34837	1476	21	for	for	IN
34837	1476	22	two	two	CD
34837	1476	23	or	or	CC
34837	1476	24	three	three	CD
34837	1476	25	hours	hour	NNS
34837	1476	26	;	;	,
34837	1476	27	and	and	CC
34837	1476	28	when	when	WRB
34837	1476	29	the	the	DT
34837	1476	30	jelly	jelly	NNP
34837	1476	31	is	be	VBZ
34837	1476	32	congealed	congeal	VBN
34837	1476	33	,	,	,
34837	1476	34	loosen	loosen	VB
34837	1476	35	it	-PRON-	PRP
34837	1476	36	by	by	IN
34837	1476	37	setting	set	VBG
34837	1476	38	the	the	DT
34837	1476	39	mould	mould	NN
34837	1476	40	in	in	IN
34837	1476	41	warm	warm	JJ
34837	1476	42	water	water	NN
34837	1476	43	,	,	,
34837	1476	44	and	and	CC
34837	1476	45	then	then	RB
34837	1476	46	turn	turn	VB
34837	1476	47	it	-PRON-	PRP
34837	1476	48	out	out	RP
34837	1476	49	.	.	.
34837	1477	1	PRESERVED	preserved	JJ
34837	1477	2	PUMPKIN	PUMPKIN	NNS
34837	1477	3	.	.	.
34837	1478	1	Take	take	VB
34837	1478	2	a	a	DT
34837	1478	3	fine	fine	JJ
34837	1478	4	ripe	ripe	JJ
34837	1478	5	pumpkin	pumpkin	NN
34837	1478	6	of	of	IN
34837	1478	7	a	a	DT
34837	1478	8	deep	deep	JJ
34837	1478	9	rich	rich	JJ
34837	1478	10	color	color	NN
34837	1478	11	.	.	.
34837	1479	1	Cut	cut	NN
34837	1479	2	from	from	IN
34837	1479	3	it	-PRON-	PRP
34837	1479	4	as	as	IN
34837	1479	5	many	many	JJ
34837	1479	6	slices	slice	NNS
34837	1479	7	as	as	IN
34837	1479	8	you	-PRON-	PRP
34837	1479	9	want	want	VBP
34837	1479	10	;	;	:
34837	1479	11	they	-PRON-	PRP
34837	1479	12	should	should	MD
34837	1479	13	be	be	VB
34837	1479	14	very	very	RB
34837	1479	15	thin	thin	JJ
34837	1479	16	.	.	.
34837	1480	1	Have	have	VBP
34837	1480	2	ready	ready	JJ
34837	1480	3	some	some	DT
34837	1480	4	lime	lime	NN
34837	1480	5	-	-	HYPH
34837	1480	6	water	water	NN
34837	1480	7	.	.	.
34837	1481	1	Put	put	VB
34837	1481	2	into	into	IN
34837	1481	3	it	-PRON-	PRP
34837	1481	4	the	the	DT
34837	1481	5	slices	slice	NNS
34837	1481	6	of	of	IN
34837	1481	7	pumpkin	pumpkin	NN
34837	1481	8	,	,	,
34837	1481	9	and	and	CC
34837	1481	10	let	let	VB
34837	1481	11	them	-PRON-	PRP
34837	1481	12	soak	soak	VB
34837	1481	13	for	for	IN
34837	1481	14	twenty	twenty	CD
34837	1481	15	-	-	HYPH
34837	1481	16	four	four	CD
34837	1481	17	hours	hour	NNS
34837	1481	18	.	.	.
34837	1482	1	Then	then	RB
34837	1482	2	take	take	VB
34837	1482	3	them	-PRON-	PRP
34837	1482	4	out	out	RP
34837	1482	5	,	,	,
34837	1482	6	wash	wash	VB
34837	1482	7	them	-PRON-	PRP
34837	1482	8	well	well	RB
34837	1482	9	in	in	IN
34837	1482	10	cold	cold	JJ
34837	1482	11	water	water	NN
34837	1482	12	,	,	,
34837	1482	13	and	and	CC
34837	1482	14	wipe	wipe	VB
34837	1482	15	them	-PRON-	PRP
34837	1482	16	dry	dry	JJ
34837	1482	17	.	.	.
34837	1483	1	Having	have	VBG
34837	1483	2	prepared	prepare	VBN
34837	1483	3	a	a	DT
34837	1483	4	nicely	nicely	RB
34837	1483	5	clarified	clarify	VBN
34837	1483	6	syrup	syrup	NN
34837	1483	7	of	of	IN
34837	1483	8	sugar	sugar	NN
34837	1483	9	,	,	,
34837	1483	10	put	put	VB
34837	1483	11	the	the	DT
34837	1483	12	slices	slice	NNS
34837	1483	13	of	of	IN
34837	1483	14	pumpkin	pumpkin	NN
34837	1483	15	into	into	IN
34837	1483	16	it	-PRON-	PRP
34837	1483	17	,	,	,
34837	1483	18	and	and	CC
34837	1483	19	let	let	VB
34837	1483	20	them	-PRON-	PRP
34837	1483	21	simmer	simmer	VB
34837	1483	22	over	over	IN
34837	1483	23	a	a	DT
34837	1483	24	slow	slow	JJ
34837	1483	25	fire	fire	NN
34837	1483	26	without	without	IN
34837	1483	27	stirring	stir	VBG
34837	1483	28	,	,	,
34837	1483	29	for	for	IN
34837	1483	30	a	a	DT
34837	1483	31	day	day	NN
34837	1483	32	and	and	CC
34837	1483	33	a	a	DT
34837	1483	34	night	night	NN
34837	1483	35	;	;	:
34837	1483	36	but	but	CC
34837	1483	37	first	first	RB
34837	1483	38	flavor	flavor	VB
34837	1483	39	them	-PRON-	PRP
34837	1483	40	to	to	IN
34837	1483	41	your	-PRON-	PRP$
34837	1483	42	taste	taste	NN
34837	1483	43	with	with	IN
34837	1483	44	lemon	lemon	NN
34837	1483	45	-	-	HYPH
34837	1483	46	juice	juice	NN
34837	1483	47	mixed	mix	VBN
34837	1483	48	into	into	IN
34837	1483	49	the	the	DT
34837	1483	50	syrup	syrup	NN
34837	1483	51	.	.	.
34837	1484	1	When	when	WRB
34837	1484	2	done	do	VBN
34837	1484	3	,	,	,
34837	1484	4	they	-PRON-	PRP
34837	1484	5	will	will	MD
34837	1484	6	be	be	VB
34837	1484	7	crisp	crisp	JJ
34837	1484	8	and	and	CC
34837	1484	9	transparent	transparent	JJ
34837	1484	10	.	.	.
34837	1485	1	Put	put	VB
34837	1485	2	them	-PRON-	PRP
34837	1485	3	into	into	IN
34837	1485	4	broad	broad	JJ
34837	1485	5	stone	stone	NN
34837	1485	6	or	or	CC
34837	1485	7	queensware	queensware	NN
34837	1485	8	pots	pot	NNS
34837	1485	9	,	,	,
34837	1485	10	and	and	CC
34837	1485	11	tie	tie	VB
34837	1485	12	them	-PRON-	PRP
34837	1485	13	up	up	RP
34837	1485	14	with	with	IN
34837	1485	15	brandy	brandy	NN
34837	1485	16	-	-	HYPH
34837	1485	17	paper	paper	NN
34837	1485	18	.	.	.
34837	1486	1	PRESERVED	preserve	VBN
34837	1486	2	RASPBERRIES	raspberry	NNS
34837	1486	3	.	.	.
34837	1487	1	Let	let	VB
34837	1487	2	your	-PRON-	PRP$
34837	1487	3	raspberries	raspberry	NNS
34837	1487	4	be	be	VB
34837	1487	5	gathered	gather	VBN
34837	1487	6	on	on	IN
34837	1487	7	a	a	DT
34837	1487	8	dry	dry	JJ
34837	1487	9	day	day	NN
34837	1487	10	.	.	.
34837	1488	1	Measure	measure	VB
34837	1488	2	them	-PRON-	PRP
34837	1488	3	,	,	,
34837	1488	4	and	and	CC
34837	1488	5	to	to	IN
34837	1488	6	a	a	DT
34837	1488	7	quart	quart	NN
34837	1488	8	of	of	IN
34837	1488	9	raspberries	raspberry	NNS
34837	1488	10	allow	allow	VBP
34837	1488	11	a	a	DT
34837	1488	12	pound	pound	NN
34837	1488	13	of	of	IN
34837	1488	14	fine	fine	JJ
34837	1488	15	loaf	loaf	NN
34837	1488	16	-	-	HYPH
34837	1488	17	sugar	sugar	NN
34837	1488	18	.	.	.
34837	1489	1	Spread	spread	VB
34837	1489	2	the	the	DT
34837	1489	3	fruit	fruit	NN
34837	1489	4	on	on	IN
34837	1489	5	large	large	JJ
34837	1489	6	dishes	dish	NNS
34837	1489	7	,	,	,
34837	1489	8	but	but	CC
34837	1489	9	do	do	VBP
34837	1489	10	not	not	RB
34837	1489	11	heap	heap	VB
34837	1489	12	it	-PRON-	PRP
34837	1489	13	;	;	:
34837	1489	14	let	let	VB
34837	1489	15	every	every	DT
34837	1489	16	raspberry	raspberry	NN
34837	1489	17	lie	lie	VB
34837	1489	18	singly	singly	RB
34837	1489	19	.	.	.
34837	1490	1	Pound	pound	VB
34837	1490	2	the	the	DT
34837	1490	3	sugar	sugar	NN
34837	1490	4	to	to	TO
34837	1490	5	powder	powder	VB
34837	1490	6	,	,	,
34837	1490	7	and	and	CC
34837	1490	8	sift	sift	VB
34837	1490	9	it	-PRON-	PRP
34837	1490	10	over	over	IN
34837	1490	11	the	the	DT
34837	1490	12	fruit	fruit	NN
34837	1490	13	.	.	.
34837	1491	1	Then	then	RB
34837	1491	2	have	have	VBP
34837	1491	3	ready	ready	JJ
34837	1491	4	the	the	DT
34837	1491	5	same	same	JJ
34837	1491	6	quantity	quantity	NN
34837	1491	7	of	of	IN
34837	1491	8	ripe	ripe	JJ
34837	1491	9	currants	currant	NNS
34837	1491	10	.	.	.
34837	1492	1	Squeeze	squeeze	VB
34837	1492	2	them	-PRON-	PRP
34837	1492	3	through	through	IN
34837	1492	4	a	a	DT
34837	1492	5	linen	linen	NN
34837	1492	6	bag	bag	NN
34837	1492	7	which	which	WDT
34837	1492	8	has	have	VBZ
34837	1492	9	been	be	VBN
34837	1492	10	wrung	wring	VBN
34837	1492	11	out	out	IN
34837	1492	12	of	of	IN
34837	1492	13	cold	cold	JJ
34837	1492	14	water	water	NN
34837	1492	15	.	.	.
34837	1493	1	Prepare	prepare	VB
34837	1493	2	a	a	DT
34837	1493	3	pound	pound	NN
34837	1493	4	of	of	IN
34837	1493	5	loaf	loaf	NN
34837	1493	6	-	-	HYPH
34837	1493	7	sugar	sugar	NN
34837	1493	8	for	for	IN
34837	1493	9	each	each	DT
34837	1493	10	pint	pint	NN
34837	1493	11	of	of	IN
34837	1493	12	currant	currant	NN
34837	1493	13	juice	juice	NN
34837	1493	14	.	.	.
34837	1494	1	Put	put	VB
34837	1494	2	the	the	DT
34837	1494	3	sugar	sugar	NN
34837	1494	4	into	into	IN
34837	1494	5	a	a	DT
34837	1494	6	preserving	preserving	NN
34837	1494	7	-	-	HYPH
34837	1494	8	kettle	kettle	NN
34837	1494	9	,	,	,
34837	1494	10	and	and	CC
34837	1494	11	pour	pour	VB
34837	1494	12	the	the	DT
34837	1494	13	currant	currant	NN
34837	1494	14	-	-	HYPH
34837	1494	15	juice	juice	NN
34837	1494	16	over	over	IN
34837	1494	17	it	-PRON-	PRP
34837	1494	18	.	.	.
34837	1495	1	When	when	WRB
34837	1495	2	it	-PRON-	PRP
34837	1495	3	has	have	VBZ
34837	1495	4	melted	melt	VBN
34837	1495	5	,	,	,
34837	1495	6	set	set	VBN
34837	1495	7	it	-PRON-	PRP
34837	1495	8	on	on	IN
34837	1495	9	the	the	DT
34837	1495	10	fire	fire	NN
34837	1495	11	,	,	,
34837	1495	12	and	and	CC
34837	1495	13	boil	boil	NNP
34837	1495	14	and	and	CC
34837	1495	15	skim	skim	VB
34837	1495	16	it	-PRON-	PRP
34837	1495	17	for	for	IN
34837	1495	18	ten	ten	CD
34837	1495	19	minutes	minute	NNS
34837	1495	20	.	.	.
34837	1496	1	When	when	WRB
34837	1496	2	no	no	DT
34837	1496	3	more	more	JJR
34837	1496	4	scum	scum	NN
34837	1496	5	rises	rise	NNS
34837	1496	6	,	,	,
34837	1496	7	put	put	VBN
34837	1496	8	in	in	IN
34837	1496	9	the	the	DT
34837	1496	10	raspberries	raspberry	NNS
34837	1496	11	.	.	.
34837	1497	1	As	as	RB
34837	1497	2	soon	soon	RB
34837	1497	3	as	as	IN
34837	1497	4	they	-PRON-	PRP
34837	1497	5	are	be	VBP
34837	1497	6	all	all	RB
34837	1497	7	scalded	scald	VBN
34837	1497	8	,	,	,
34837	1497	9	take	take	VB
34837	1497	10	off	off	RP
34837	1497	11	the	the	DT
34837	1497	12	kettle	kettle	NN
34837	1497	13	,	,	,
34837	1497	14	cover	cover	VB
34837	1497	15	it	-PRON-	PRP
34837	1497	16	,	,	,
34837	1497	17	and	and	CC
34837	1497	18	set	set	VBD
34837	1497	19	it	-PRON-	PRP
34837	1497	20	away	away	RB
34837	1497	21	for	for	IN
34837	1497	22	two	two	CD
34837	1497	23	hours	hour	NNS
34837	1497	24	.	.	.
34837	1498	1	Then	then	RB
34837	1498	2	put	put	VB
34837	1498	3	it	-PRON-	PRP
34837	1498	4	again	again	RB
34837	1498	5	on	on	IN
34837	1498	6	the	the	DT
34837	1498	7	fire	fire	NN
34837	1498	8	for	for	IN
34837	1498	9	about	about	RB
34837	1498	10	five	five	CD
34837	1498	11	minutes	minute	NNS
34837	1498	12	.	.	.
34837	1499	1	Afterward	afterward	RB
34837	1499	2	set	set	VBD
34837	1499	3	it	-PRON-	PRP
34837	1499	4	again	again	RB
34837	1499	5	away	away	RB
34837	1499	6	for	for	IN
34837	1499	7	two	two	CD
34837	1499	8	hours	hour	NNS
34837	1499	9	,	,	,
34837	1499	10	and	and	CC
34837	1499	11	then	then	RB
34837	1499	12	return	return	VB
34837	1499	13	it	-PRON-	PRP
34837	1499	14	to	to	IN
34837	1499	15	the	the	DT
34837	1499	16	fire	fire	NN
34837	1499	17	as	as	IN
34837	1499	18	before	before	RB
34837	1499	19	.	.	.
34837	1500	1	This	this	DT
34837	1500	2	must	must	MD
34837	1500	3	be	be	VB
34837	1500	4	done	do	VBN
34837	1500	5	three	three	CD
34837	1500	6	times	time	NNS
34837	1500	7	in	in	RB
34837	1500	8	all	all	DT
34837	1500	9	,	,	,
34837	1500	10	but	but	CC
34837	1500	11	on	on	IN
34837	1500	12	no	no	DT
34837	1500	13	account	account	NN
34837	1500	14	allow	allow	VB
34837	1500	15	the	the	DT
34837	1500	16	raspberries	raspberry	NNS
34837	1500	17	to	to	TO
34837	1500	18	boil	boil	VB
34837	1500	19	.	.	.
34837	1501	1	If	if	IN
34837	1501	2	done	do	VBN
34837	1501	3	with	with	IN
34837	1501	4	care	care	NN
34837	1501	5	,	,	,
34837	1501	6	they	-PRON-	PRP
34837	1501	7	will	will	MD
34837	1501	8	be	be	VB
34837	1501	9	whole	whole	JJ
34837	1501	10	and	and	CC
34837	1501	11	transparent	transparent	JJ
34837	1501	12	.	.	.
34837	1502	1	When	when	WRB
34837	1502	2	cold	cold	JJ
34837	1502	3	,	,	,
34837	1502	4	put	put	VBD
34837	1502	5	them	-PRON-	PRP
34837	1502	6	up	up	RP
34837	1502	7	in	in	IN
34837	1502	8	glasses	glass	NNS
34837	1502	9	.	.	.
34837	1503	1	*	*	NFP
34837	1503	2	*	*	NFP
34837	1503	3	*	*	NFP
34837	1503	4	*	*	NFP
34837	1503	5	*	*	NFP
34837	1503	6	If	if	IN
34837	1503	7	you	-PRON-	PRP
34837	1503	8	preserve	preserve	VBP
34837	1503	9	white	white	JJ
34837	1503	10	raspberries	raspberry	NNS
34837	1503	11	,	,	,
34837	1503	12	do	do	VB
34837	1503	13	them	-PRON-	PRP
34837	1503	14	in	in	IN
34837	1503	15	the	the	DT
34837	1503	16	juice	juice	NN
34837	1503	17	of	of	IN
34837	1503	18	white	white	JJ
34837	1503	19	currants	currant	NNS
34837	1503	20	.	.	.
34837	1504	1	*	*	NFP
34837	1504	2	*	*	NFP
34837	1504	3	*	*	NFP
34837	1504	4	*	*	NFP
34837	1504	5	*	*	NFP
34837	1504	6	Any	any	DT
34837	1504	7	other	other	JJ
34837	1504	8	fruit	fruit	NN
34837	1504	9	may	may	MD
34837	1504	10	be	be	VB
34837	1504	11	done	do	VBN
34837	1504	12	in	in	IN
34837	1504	13	jelly	jelly	NNP
34837	1504	14	in	in	IN
34837	1504	15	the	the	DT
34837	1504	16	same	same	JJ
34837	1504	17	manner	manner	NN
34837	1504	18	.	.	.
34837	1505	1	ORANGE	ORANGE	NNP
34837	1505	2	JELLY	JELLY	NNP
34837	1505	3	.	.	.
34837	1506	1	Peel	peel	VB
34837	1506	2	twelve	twelve	CD
34837	1506	3	large	large	JJ
34837	1506	4	sweet	sweet	JJ
34837	1506	5	oranges	orange	NNS
34837	1506	6	,	,	,
34837	1506	7	and	and	CC
34837	1506	8	cut	cut	VB
34837	1506	9	them	-PRON-	PRP
34837	1506	10	into	into	IN
34837	1506	11	small	small	JJ
34837	1506	12	pieces	piece	NNS
34837	1506	13	.	.	.
34837	1507	1	Put	put	VB
34837	1507	2	them	-PRON-	PRP
34837	1507	3	into	into	IN
34837	1507	4	a	a	DT
34837	1507	5	linen	linen	NN
34837	1507	6	bag	bag	NN
34837	1507	7	,	,	,
34837	1507	8	and	and	CC
34837	1507	9	squeeze	squeeze	VB
34837	1507	10	out	out	RP
34837	1507	11	all	all	PDT
34837	1507	12	the	the	DT
34837	1507	13	juice	juice	NN
34837	1507	14	.	.	.
34837	1508	1	Measure	measure	VB
34837	1508	2	the	the	DT
34837	1508	3	juice	juice	NN
34837	1508	4	,	,	,
34837	1508	5	and	and	CC
34837	1508	6	if	if	IN
34837	1508	7	it	-PRON-	PRP
34837	1508	8	does	do	VBZ
34837	1508	9	not	not	RB
34837	1508	10	amount	amount	VB
34837	1508	11	to	to	IN
34837	1508	12	a	a	DT
34837	1508	13	pint	pint	NN
34837	1508	14	,	,	,
34837	1508	15	squeeze	squeeze	VB
34837	1508	16	some	some	DT
34837	1508	17	more	more	JJR
34837	1508	18	pieces	piece	NNS
34837	1508	19	of	of	IN
34837	1508	20	orange	orange	NN
34837	1508	21	through	through	IN
34837	1508	22	the	the	DT
34837	1508	23	bag	bag	NN
34837	1508	24	.	.	.
34837	1509	1	Put	put	VB
34837	1509	2	a	a	DT
34837	1509	3	pound	pound	NN
34837	1509	4	of	of	IN
34837	1509	5	double	double	RB
34837	1509	6	-	-	HYPH
34837	1509	7	refined	refined	JJ
34837	1509	8	loaf	loaf	NN
34837	1509	9	-	-	HYPH
34837	1509	10	sugar	sugar	NN
34837	1509	11	into	into	IN
34837	1509	12	a	a	DT
34837	1509	13	preserving	preserve	VBG
34837	1509	14	kettle	kettle	NN
34837	1509	15	,	,	,
34837	1509	16	and	and	CC
34837	1509	17	pour	pour	VB
34837	1509	18	the	the	DT
34837	1509	19	juice	juice	NN
34837	1509	20	over	over	IN
34837	1509	21	it	-PRON-	PRP
34837	1509	22	.	.	.
34837	1510	1	When	when	WRB
34837	1510	2	the	the	DT
34837	1510	3	sugar	sugar	NN
34837	1510	4	has	have	VBZ
34837	1510	5	melted	melt	VBN
34837	1510	6	,	,	,
34837	1510	7	put	put	VB
34837	1510	8	it	-PRON-	PRP
34837	1510	9	over	over	IN
34837	1510	10	the	the	DT
34837	1510	11	fire	fire	NN
34837	1510	12	.	.	.
34837	1511	1	Dissolve	dissolve	VB
34837	1511	2	two	two	CD
34837	1511	3	ounces	ounce	NNS
34837	1511	4	of	of	IN
34837	1511	5	isinglass	isinglass	NN
34837	1511	6	in	in	IN
34837	1511	7	a	a	DT
34837	1511	8	little	little	JJ
34837	1511	9	hot	hot	JJ
34837	1511	10	water	water	NN
34837	1511	11	,	,	,
34837	1511	12	and	and	CC
34837	1511	13	add	add	VB
34837	1511	14	it	-PRON-	PRP
34837	1511	15	to	to	IN
34837	1511	16	the	the	DT
34837	1511	17	jelly	jelly	NN
34837	1511	18	just	just	RB
34837	1511	19	as	as	IN
34837	1511	20	it	-PRON-	PRP
34837	1511	21	is	be	VBZ
34837	1511	22	beginning	begin	VBG
34837	1511	23	to	to	TO
34837	1511	24	boil	boil	VB
34837	1511	25	.	.	.
34837	1512	1	Let	let	VB
34837	1512	2	it	-PRON-	PRP
34837	1512	3	boil	boil	VB
34837	1512	4	hard	hard	JJ
34837	1512	5	twenty	twenty	CD
34837	1512	6	minutes	minute	NNS
34837	1512	7	.	.	.
34837	1513	1	Then	then	RB
34837	1513	2	put	put	VB
34837	1513	3	it	-PRON-	PRP
34837	1513	4	into	into	IN
34837	1513	5	glasses	glass	NNS
34837	1513	6	,	,	,
34837	1513	7	and	and	CC
34837	1513	8	tie	tie	VB
34837	1513	9	it	-PRON-	PRP
34837	1513	10	up	up	RP
34837	1513	11	with	with	IN
34837	1513	12	brandy	brandy	NN
34837	1513	13	-	-	HYPH
34837	1513	14	paper	paper	NN
34837	1513	15	.	.	.
34837	1514	1	Lemon	lemon	NN
34837	1514	2	-	-	HYPH
34837	1514	3	jelly	jelly	RB
34837	1514	4	may	may	MD
34837	1514	5	be	be	VB
34837	1514	6	made	make	VBN
34837	1514	7	in	in	IN
34837	1514	8	this	this	DT
34837	1514	9	manner	manner	NN
34837	1514	10	.	.	.
34837	1515	1	CLARIFIED	CLARIFIED	NNP
34837	1515	2	SUGAR	SUGAR	NNP
34837	1515	3	,	,	,
34837	1515	4	FOR	for	IN
34837	1515	5	PRESERVES	PRESERVES	NNP
34837	1515	6	,	,	,
34837	1515	7	AND	and	CC
34837	1515	8	OTHER	other	JJ
34837	1515	9	USES	use	NNS
34837	1515	10	.	.	.
34837	1516	1	To	to	IN
34837	1516	2	each	each	DT
34837	1516	3	pound	pound	NN
34837	1516	4	of	of	IN
34837	1516	5	sugar	sugar	NN
34837	1516	6	allow	allow	VB
34837	1516	7	half	half	PDT
34837	1516	8	a	a	DT
34837	1516	9	pint	pint	NN
34837	1516	10	of	of	IN
34837	1516	11	water	water	NN
34837	1516	12	,	,	,
34837	1516	13	and	and	CC
34837	1516	14	half	half	PDT
34837	1516	15	the	the	DT
34837	1516	16	white	white	NN
34837	1516	17	of	of	IN
34837	1516	18	an	an	DT
34837	1516	19	egg	egg	NN
34837	1516	20	;	;	:
34837	1516	21	thus	thus	RB
34837	1516	22	four	four	CD
34837	1516	23	pounds	pound	NNS
34837	1516	24	of	of	IN
34837	1516	25	sugar	sugar	NN
34837	1516	26	will	will	MD
34837	1516	27	require	require	VB
34837	1516	28	a	a	DT
34837	1516	29	quart	quart	NN
34837	1516	30	of	of	IN
34837	1516	31	water	water	NN
34837	1516	32	and	and	CC
34837	1516	33	the	the	DT
34837	1516	34	whites	white	NNS
34837	1516	35	of	of	IN
34837	1516	36	two	two	CD
34837	1516	37	eggs	egg	NNS
34837	1516	38	.	.	.
34837	1517	1	Mix	mix	VB
34837	1517	2	the	the	DT
34837	1517	3	white	white	NN
34837	1517	4	of	of	IN
34837	1517	5	egg	egg	NN
34837	1517	6	with	with	IN
34837	1517	7	the	the	DT
34837	1517	8	water	water	NN
34837	1517	9	,	,	,
34837	1517	10	and	and	CC
34837	1517	11	beat	beat	VBD
34837	1517	12	it	-PRON-	PRP
34837	1517	13	to	to	IN
34837	1517	14	a	a	DT
34837	1517	15	froth	froth	NN
34837	1517	16	with	with	IN
34837	1517	17	rods	rod	NNS
34837	1517	18	.	.	.
34837	1518	1	Take	take	VB
34837	1518	2	two	two	CD
34837	1518	3	thirds	third	NNS
34837	1518	4	of	of	IN
34837	1518	5	the	the	DT
34837	1518	6	water	water	NN
34837	1518	7	,	,	,
34837	1518	8	and	and	CC
34837	1518	9	pour	pour	VB
34837	1518	10	it	-PRON-	PRP
34837	1518	11	over	over	IN
34837	1518	12	the	the	DT
34837	1518	13	sugar	sugar	NN
34837	1518	14	.	.	.
34837	1519	1	When	when	WRB
34837	1519	2	it	-PRON-	PRP
34837	1519	3	has	have	VBZ
34837	1519	4	melted	melt	VBN
34837	1519	5	,	,	,
34837	1519	6	set	set	VB
34837	1519	7	it	-PRON-	PRP
34837	1519	8	over	over	IN
34837	1519	9	the	the	DT
34837	1519	10	fire	fire	NN
34837	1519	11	.	.	.
34837	1520	1	When	when	WRB
34837	1520	2	it	-PRON-	PRP
34837	1520	3	rises	rise	VBZ
34837	1520	4	and	and	CC
34837	1520	5	boils	boil	VBZ
34837	1520	6	,	,	,
34837	1520	7	pour	pour	VB
34837	1520	8	in	in	IN
34837	1520	9	a	a	DT
34837	1520	10	little	little	JJ
34837	1520	11	more	more	JJR
34837	1520	12	of	of	IN
34837	1520	13	the	the	DT
34837	1520	14	water	water	NN
34837	1520	15	,	,	,
34837	1520	16	and	and	CC
34837	1520	17	diminish	diminish	VB
34837	1520	18	the	the	DT
34837	1520	19	fire	fire	NN
34837	1520	20	to	to	TO
34837	1520	21	abate	abate	VB
34837	1520	22	the	the	DT
34837	1520	23	boiling	boiling	NN
34837	1520	24	and	and	CC
34837	1520	25	allow	allow	VB
34837	1520	26	the	the	DT
34837	1520	27	scum	scum	NN
34837	1520	28	to	to	TO
34837	1520	29	rise	rise	VB
34837	1520	30	.	.	.
34837	1521	1	Take	take	VB
34837	1521	2	it	-PRON-	PRP
34837	1521	3	off	off	RP
34837	1521	4	,	,	,
34837	1521	5	skim	skim	VB
34837	1521	6	it	-PRON-	PRP
34837	1521	7	well	well	RB
34837	1521	8	,	,	,
34837	1521	9	and	and	CC
34837	1521	10	in	in	IN
34837	1521	11	five	five	CD
34837	1521	12	minutes	minute	NNS
34837	1521	13	set	set	VBD
34837	1521	14	it	-PRON-	PRP
34837	1521	15	on	on	IN
34837	1521	16	the	the	DT
34837	1521	17	fire	fire	NN
34837	1521	18	again	again	RB
34837	1521	19	.	.	.
34837	1522	1	When	when	WRB
34837	1522	2	it	-PRON-	PRP
34837	1522	3	boils	boil	VBZ
34837	1522	4	a	a	DT
34837	1522	5	second	second	JJ
34837	1522	6	time	time	NN
34837	1522	7	,	,	,
34837	1522	8	add	add	VB
34837	1522	9	a	a	DT
34837	1522	10	little	little	RB
34837	1522	11	more	more	JJR
34837	1522	12	water	water	NN
34837	1522	13	;	;	:
34837	1522	14	and	and	CC
34837	1522	15	afterwards	afterwards	RB
34837	1522	16	take	take	VB
34837	1522	17	it	-PRON-	PRP
34837	1522	18	off	off	RP
34837	1522	19	and	and	CC
34837	1522	20	skim	skim	VB
34837	1522	21	it	-PRON-	PRP
34837	1522	22	again	again	RB
34837	1522	23	.	.	.
34837	1523	1	Repeat	repeat	VB
34837	1523	2	this	this	DT
34837	1523	3	till	till	IN
34837	1523	4	it	-PRON-	PRP
34837	1523	5	is	be	VBZ
34837	1523	6	quite	quite	RB
34837	1523	7	clear	clear	JJ
34837	1523	8	,	,	,
34837	1523	9	and	and	CC
34837	1523	10	no	no	DT
34837	1523	11	more	more	JJR
34837	1523	12	scum	scum	NN
34837	1523	13	rises	rise	NNS
34837	1523	14	.	.	.
34837	1524	1	Then	then	RB
34837	1524	2	take	take	VB
34837	1524	3	it	-PRON-	PRP
34837	1524	4	from	from	IN
34837	1524	5	the	the	DT
34837	1524	6	fire	fire	NN
34837	1524	7	.	.	.
34837	1525	1	Dip	dip	VB
34837	1525	2	a	a	DT
34837	1525	3	fine	fine	JJ
34837	1525	4	napkin	napkin	NN
34837	1525	5	in	in	IN
34837	1525	6	warm	warm	JJ
34837	1525	7	water	water	NN
34837	1525	8	,	,	,
34837	1525	9	wring	wring	VB
34837	1525	10	it	-PRON-	PRP
34837	1525	11	out	out	RP
34837	1525	12	,	,	,
34837	1525	13	and	and	CC
34837	1525	14	then	then	RB
34837	1525	15	strain	strain	VB
34837	1525	16	the	the	DT
34837	1525	17	syrup	syrup	NN
34837	1525	18	through	through	IN
34837	1525	19	it	-PRON-	PRP
34837	1525	20	.	.	.
34837	1526	1	Afterwards	afterwards	RB
34837	1526	2	put	put	VB
34837	1526	3	your	-PRON-	PRP$
34837	1526	4	fruit	fruit	NN
34837	1526	5	into	into	IN
34837	1526	6	the	the	DT
34837	1526	7	syrup	syrup	NN
34837	1526	8	,	,	,
34837	1526	9	and	and	CC
34837	1526	10	boil	boil	VB
34837	1526	11	it	-PRON-	PRP
34837	1526	12	till	till	IN
34837	1526	13	tender	tender	NN
34837	1526	14	.	.	.
34837	1527	1	You	-PRON-	PRP
34837	1527	2	may	may	MD
34837	1527	3	keep	keep	VB
34837	1527	4	this	this	DT
34837	1527	5	syrup	syrup	NN
34837	1527	6	in	in	IN
34837	1527	7	bottles	bottle	NNS
34837	1527	8	,	,	,
34837	1527	9	and	and	CC
34837	1527	10	at	at	IN
34837	1527	11	any	any	DT
34837	1527	12	time	time	NN
34837	1527	13	you	-PRON-	PRP
34837	1527	14	can	can	MD
34837	1527	15	put	put	VB
34837	1527	16	fruit	fruit	NN
34837	1527	17	into	into	IN
34837	1527	18	it	-PRON-	PRP
34837	1527	19	;	;	:
34837	1527	20	for	for	IN
34837	1527	21	instance	instance	NN
34837	1527	22	,	,	,
34837	1527	23	strawberries	strawberry	NNS
34837	1527	24	,	,	,
34837	1527	25	raspberries	raspberrie	VBZ
34837	1527	26	plums	plum	NNS
34837	1527	27	,	,	,
34837	1527	28	apricots	apricot	NNS
34837	1527	29	&	&	CC
34837	1527	30	c.	c.	NNP
34837	1527	31	If	if	IN
34837	1527	32	only	only	RB
34837	1527	33	wanted	want	VBD
34837	1527	34	for	for	IN
34837	1527	35	immediate	immediate	JJ
34837	1527	36	use	use	NN
34837	1527	37	,	,	,
34837	1527	38	you	-PRON-	PRP
34837	1527	39	need	need	VBP
34837	1527	40	not	not	RB
34837	1527	41	boil	boil	VB
34837	1527	42	them	-PRON-	PRP
34837	1527	43	,	,	,
34837	1527	44	but	but	CC
34837	1527	45	send	send	VB
34837	1527	46	them	-PRON-	PRP
34837	1527	47	to	to	TO
34837	1527	48	table	table	VB
34837	1527	49	in	in	IN
34837	1527	50	the	the	DT
34837	1527	51	syrup	syrup	NN
34837	1527	52	,	,	,
34837	1527	53	with	with	IN
34837	1527	54	the	the	DT
34837	1527	55	advantage	advantage	NN
34837	1527	56	of	of	IN
34837	1527	57	their	-PRON-	PRP$
34837	1527	58	natural	natural	JJ
34837	1527	59	color	color	NN
34837	1527	60	and	and	CC
34837	1527	61	flavor	flavor	NN
34837	1527	62	.	.	.
34837	1528	1	FRUIT	FRUIT	NNP
34837	1528	2	IN	in	IN
34837	1528	3	SUGAR	SUGAR	NNP
34837	1528	4	COATS	COATS	NNP
34837	1528	5	.	.	.
34837	1529	1	Prepare	prepare	VB
34837	1529	2	some	some	DT
34837	1529	3	of	of	IN
34837	1529	4	the	the	DT
34837	1529	5	best	good	JJS
34837	1529	6	loaf	loaf	NN
34837	1529	7	-	-	HYPH
34837	1529	8	sugar	sugar	NN
34837	1529	9	powdered	powder	VBN
34837	1529	10	as	as	RB
34837	1529	11	fine	fine	RB
34837	1529	12	as	as	IN
34837	1529	13	possible	possible	JJ
34837	1529	14	.	.	.
34837	1530	1	Have	have	VBP
34837	1530	2	ready	ready	JJ
34837	1530	3	some	some	DT
34837	1530	4	white	white	NN
34837	1530	5	of	of	IN
34837	1530	6	egg	egg	NN
34837	1530	7	.	.	.
34837	1531	1	Take	take	VB
34837	1531	2	some	some	DT
34837	1531	3	of	of	IN
34837	1531	4	the	the	DT
34837	1531	5	best	good	JJS
34837	1531	6	and	and	CC
34837	1531	7	largest	large	JJS
34837	1531	8	plums	plum	NNS
34837	1531	9	,	,	,
34837	1531	10	cherries	cherry	NNS
34837	1531	11	,	,	,
34837	1531	12	strawberries	strawberry	NNS
34837	1531	13	,	,	,
34837	1531	14	raspberries	raspberry	NNS
34837	1531	15	,	,	,
34837	1531	16	apricots	apricot	NNS
34837	1531	17	(	(	-LRB-
34837	1531	18	peeled	peel	VBN
34837	1531	19	)	)	-RRB-
34837	1531	20	or	or	CC
34837	1531	21	any	any	DT
34837	1531	22	other	other	JJ
34837	1531	23	suitable	suitable	JJ
34837	1531	24	fruit	fruit	NN
34837	1531	25	.	.	.
34837	1532	1	Dip	dip	VB
34837	1532	2	the	the	DT
34837	1532	3	fruit	fruit	NN
34837	1532	4	,	,	,
34837	1532	5	separately	separately	RB
34837	1532	6	,	,	,
34837	1532	7	in	in	IN
34837	1532	8	the	the	DT
34837	1532	9	white	white	NN
34837	1532	10	of	of	IN
34837	1532	11	egg	egg	NN
34837	1532	12	,	,	,
34837	1532	13	and	and	CC
34837	1532	14	then	then	RB
34837	1532	15	roll	roll	VB
34837	1532	16	it	-PRON-	PRP
34837	1532	17	all	all	DT
34837	1532	18	over	over	RB
34837	1532	19	in	in	IN
34837	1532	20	the	the	DT
34837	1532	21	powdered	powdered	JJ
34837	1532	22	sugar	sugar	NN
34837	1532	23	,	,	,
34837	1532	24	which	which	WDT
34837	1532	25	will	will	MD
34837	1532	26	thus	thus	RB
34837	1532	27	adhere	adhere	VB
34837	1532	28	to	to	IN
34837	1532	29	it	-PRON-	PRP
34837	1532	30	,	,	,
34837	1532	31	and	and	CC
34837	1532	32	form	form	VB
34837	1532	33	a	a	DT
34837	1532	34	coat	coat	NN
34837	1532	35	.	.	.
34837	1533	1	Then	then	RB
34837	1533	2	lay	lay	VB
34837	1533	3	it	-PRON-	PRP
34837	1533	4	on	on	IN
34837	1533	5	a	a	DT
34837	1533	6	dish	dish	NN
34837	1533	7	(	(	-LRB-
34837	1533	8	spreading	spread	VBG
34837	1533	9	it	-PRON-	PRP
34837	1533	10	out	out	RP
34837	1533	11	so	so	RB
34837	1533	12	as	as	IN
34837	1533	13	not	not	RB
34837	1533	14	to	to	TO
34837	1533	15	touch	touch	VB
34837	1533	16	)	)	-RRB-
34837	1533	17	and	and	CC
34837	1533	18	set	set	VBD
34837	1533	19	it	-PRON-	PRP
34837	1533	20	in	in	IN
34837	1533	21	a	a	DT
34837	1533	22	cool	cool	JJ
34837	1533	23	oven	oven	NN
34837	1533	24	to	to	TO
34837	1533	25	harden	harden	VB
34837	1533	26	.	.	.
34837	1534	1	BURNT	BURNT	NNP
34837	1534	2	ALMONDS	ALMONDS	NNP
34837	1534	3	.	.	.
34837	1535	1	Take	take	VB
34837	1535	2	a	a	DT
34837	1535	3	pound	pound	NN
34837	1535	4	of	of	IN
34837	1535	5	shelled	shell	VBN
34837	1535	6	sweet	sweet	JJ
34837	1535	7	almonds	almond	NNS
34837	1535	8	,	,	,
34837	1535	9	a	a	DT
34837	1535	10	pound	pound	NN
34837	1535	11	of	of	IN
34837	1535	12	loaf	loaf	NN
34837	1535	13	-	-	HYPH
34837	1535	14	sugar	sugar	NN
34837	1535	15	,	,	,
34837	1535	16	and	and	CC
34837	1535	17	half	half	PDT
34837	1535	18	a	a	DT
34837	1535	19	pint	pint	NN
34837	1535	20	of	of	IN
34837	1535	21	water	water	NN
34837	1535	22	.	.	.
34837	1536	1	Melt	melt	VB
34837	1536	2	the	the	DT
34837	1536	3	sugar	sugar	NN
34837	1536	4	in	in	IN
34837	1536	5	the	the	DT
34837	1536	6	water	water	NN
34837	1536	7	,	,	,
34837	1536	8	and	and	CC
34837	1536	9	then	then	RB
34837	1536	10	set	set	VB
34837	1536	11	it	-PRON-	PRP
34837	1536	12	over	over	IN
34837	1536	13	the	the	DT
34837	1536	14	fire	fire	NN
34837	1536	15	.	.	.
34837	1537	1	Put	put	VB
34837	1537	2	in	in	RP
34837	1537	3	the	the	DT
34837	1537	4	almonds	almond	NNS
34837	1537	5	,	,	,
34837	1537	6	and	and	CC
34837	1537	7	stir	stir	VB
34837	1537	8	them	-PRON-	PRP
34837	1537	9	about	about	IN
34837	1537	10	till	till	IN
34837	1537	11	they	-PRON-	PRP
34837	1537	12	are	be	VBP
34837	1537	13	well	well	RB
34837	1537	14	dispersed	disperse	VBN
34837	1537	15	through	through	IN
34837	1537	16	the	the	DT
34837	1537	17	sugar	sugar	NN
34837	1537	18	.	.	.
34837	1538	1	Let	let	VB
34837	1538	2	them	-PRON-	PRP
34837	1538	3	boil	boil	VB
34837	1538	4	,	,	,
34837	1538	5	and	and	CC
34837	1538	6	when	when	WRB
34837	1538	7	you	-PRON-	PRP
34837	1538	8	hear	hear	VBP
34837	1538	9	the	the	DT
34837	1538	10	almonds	almond	NNS
34837	1538	11	crack	crack	VB
34837	1538	12	,	,	,
34837	1538	13	they	-PRON-	PRP
34837	1538	14	are	be	VBP
34837	1538	15	sufficiently	sufficiently	RB
34837	1538	16	done	do	VBN
34837	1538	17	.	.	.
34837	1539	1	Take	take	VB
34837	1539	2	them	-PRON-	PRP
34837	1539	3	off	off	RP
34837	1539	4	,	,	,
34837	1539	5	and	and	CC
34837	1539	6	stir	stir	VB
34837	1539	7	them	-PRON-	PRP
34837	1539	8	till	till	IN
34837	1539	9	they	-PRON-	PRP
34837	1539	10	are	be	VBP
34837	1539	11	dry	dry	JJ
34837	1539	12	,	,	,
34837	1539	13	and	and	CC
34837	1539	14	then	then	RB
34837	1539	15	put	put	VB
34837	1539	16	them	-PRON-	PRP
34837	1539	17	into	into	IN
34837	1539	18	a	a	DT
34837	1539	19	wire	wire	NN
34837	1539	20	sieve	sieve	NN
34837	1539	21	,	,	,
34837	1539	22	and	and	CC
34837	1539	23	sift	sift	VB
34837	1539	24	from	from	IN
34837	1539	25	them	-PRON-	PRP
34837	1539	26	the	the	DT
34837	1539	27	loose	loose	JJ
34837	1539	28	sugar	sugar	NN
34837	1539	29	.	.	.
34837	1540	1	Put	put	VB
34837	1540	2	this	this	DT
34837	1540	3	sugar	sugar	NN
34837	1540	4	again	again	RB
34837	1540	5	into	into	IN
34837	1540	6	the	the	DT
34837	1540	7	pan	pan	NN
34837	1540	8	,	,	,
34837	1540	9	with	with	IN
34837	1540	10	sufficient	sufficient	JJ
34837	1540	11	water	water	NN
34837	1540	12	to	to	TO
34837	1540	13	moisten	moisten	VB
34837	1540	14	it	-PRON-	PRP
34837	1540	15	,	,	,
34837	1540	16	and	and	CC
34837	1540	17	let	let	VB
34837	1540	18	it	-PRON-	PRP
34837	1540	19	come	come	VB
34837	1540	20	to	to	IN
34837	1540	21	a	a	DT
34837	1540	22	boil	boil	NN
34837	1540	23	.	.	.
34837	1541	1	Then	then	RB
34837	1541	2	put	put	VB
34837	1541	3	in	in	RP
34837	1541	4	two	two	CD
34837	1541	5	spoonfuls	spoonful	NNS
34837	1541	6	of	of	IN
34837	1541	7	cochineal	cochineal	JJ
34837	1541	8	powder	powder	NN
34837	1541	9	to	to	TO
34837	1541	10	color	color	VB
34837	1541	11	it	-PRON-	PRP
34837	1541	12	red	red	JJ
34837	1541	13	;	;	:
34837	1541	14	add	add	VB
34837	1541	15	the	the	DT
34837	1541	16	almonds	almond	NNS
34837	1541	17	,	,	,
34837	1541	18	and	and	CC
34837	1541	19	stir	stir	VB
34837	1541	20	them	-PRON-	PRP
34837	1541	21	over	over	IN
34837	1541	22	the	the	DT
34837	1541	23	fire	fire	NN
34837	1541	24	till	till	IN
34837	1541	25	they	-PRON-	PRP
34837	1541	26	are	be	VBP
34837	1541	27	quite	quite	RB
34837	1541	28	dry	dry	JJ
34837	1541	29	.	.	.
34837	1542	1	Put	put	VB
34837	1542	2	them	-PRON-	PRP
34837	1542	3	away	away	RB
34837	1542	4	in	in	IN
34837	1542	5	glass	glass	NN
34837	1542	6	jars	jar	NNS
34837	1542	7	.	.	.
34837	1543	1	PEPPERMINT	PEPPERMINT	NNP
34837	1543	2	DROPS	DROPS	NNP
34837	1543	3	Powder	Powder	NNP
34837	1543	4	some	some	DT
34837	1543	5	fine	fine	JJ
34837	1543	6	loaf	loaf	NN
34837	1543	7	-	-	HYPH
34837	1543	8	sugar	sugar	NN
34837	1543	9	,	,	,
34837	1543	10	add	add	VB
34837	1543	11	to	to	IN
34837	1543	12	it	-PRON-	PRP
34837	1543	13	a	a	DT
34837	1543	14	little	little	JJ
34837	1543	15	essence	essence	NN
34837	1543	16	of	of	IN
34837	1543	17	peppermint	peppermint	NN
34837	1543	18	(	(	-LRB-
34837	1543	19	sufficient	sufficient	JJ
34837	1543	20	to	to	TO
34837	1543	21	give	give	VB
34837	1543	22	it	-PRON-	PRP
34837	1543	23	a	a	DT
34837	1543	24	strong	strong	JJ
34837	1543	25	flavor	flavor	NN
34837	1543	26	)	)	-RRB-
34837	1543	27	and	and	CC
34837	1543	28	enough	enough	JJ
34837	1543	29	of	of	IN
34837	1543	30	water	water	NN
34837	1543	31	to	to	TO
34837	1543	32	make	make	VB
34837	1543	33	it	-PRON-	PRP
34837	1543	34	into	into	IN
34837	1543	35	a	a	DT
34837	1543	36	thick	thick	JJ
34837	1543	37	paste	paste	NN
34837	1543	38	,	,	,
34837	1543	39	which	which	WDT
34837	1543	40	you	-PRON-	PRP
34837	1543	41	must	must	MD
34837	1543	42	mix	mix	VB
34837	1543	43	on	on	IN
34837	1543	44	a	a	DT
34837	1543	45	plate	plate	NN
34837	1543	46	with	with	IN
34837	1543	47	the	the	DT
34837	1543	48	point	point	NN
34837	1543	49	of	of	IN
34837	1543	50	a	a	DT
34837	1543	51	broad	broad	JJ
34837	1543	52	knife	knife	NN
34837	1543	53	.	.	.
34837	1544	1	Then	then	RB
34837	1544	2	put	put	VB
34837	1544	3	the	the	DT
34837	1544	4	paste	paste	NN
34837	1544	5	into	into	IN
34837	1544	6	a	a	DT
34837	1544	7	pan	pan	NN
34837	1544	8	that	that	WDT
34837	1544	9	has	have	VBZ
34837	1544	10	a	a	DT
34837	1544	11	lip	lip	NN
34837	1544	12	or	or	CC
34837	1544	13	little	little	JJ
34837	1544	14	spout	spout	NN
34837	1544	15	at	at	IN
34837	1544	16	one	one	CD
34837	1544	17	side	side	NN
34837	1544	18	;	;	:
34837	1544	19	melt	melt	VB
34837	1544	20	it	-PRON-	PRP
34837	1544	21	over	over	IN
34837	1544	22	the	the	DT
34837	1544	23	fire	fire	NN
34837	1544	24	,	,	,
34837	1544	25	and	and	CC
34837	1544	26	let	let	VB
34837	1544	27	it	-PRON-	PRP
34837	1544	28	come	come	VB
34837	1544	29	to	to	IN
34837	1544	30	a	a	DT
34837	1544	31	boil	boil	NN
34837	1544	32	.	.	.
34837	1545	1	As	as	RB
34837	1545	2	soon	soon	RB
34837	1545	3	as	as	IN
34837	1545	4	it	-PRON-	PRP
34837	1545	5	boils	boil	VBZ
34837	1545	6	,	,	,
34837	1545	7	take	take	VB
34837	1545	8	it	-PRON-	PRP
34837	1545	9	off	off	RP
34837	1545	10	and	and	CC
34837	1545	11	drop	drop	VB
34837	1545	12	it	-PRON-	PRP
34837	1545	13	from	from	IN
34837	1545	14	the	the	DT
34837	1545	15	lip	lip	NN
34837	1545	16	of	of	IN
34837	1545	17	the	the	DT
34837	1545	18	pan	pan	NN
34837	1545	19	into	into	IN
34837	1545	20	a	a	DT
34837	1545	21	clean	clean	JJ
34837	1545	22	broad	broad	JJ
34837	1545	23	tin	tin	NN
34837	1545	24	pan	pan	NN
34837	1545	25	or	or	CC
34837	1545	26	plate	plate	NN
34837	1545	27	.	.	.
34837	1546	1	Let	let	VB
34837	1546	2	the	the	DT
34837	1546	3	drops	drop	NNS
34837	1546	4	be	be	VB
34837	1546	5	all	all	DT
34837	1546	6	of	of	IN
34837	1546	7	the	the	DT
34837	1546	8	same	same	JJ
34837	1546	9	size	size	NN
34837	1546	10	and	and	CC
34837	1546	11	shape	shape	NN
34837	1546	12	.	.	.
34837	1547	1	The	the	DT
34837	1547	2	tin	tin	JJ
34837	1547	3	pan	pan	NN
34837	1547	4	that	that	WDT
34837	1547	5	receives	receive	VBZ
34837	1547	6	them	-PRON-	PRP
34837	1547	7	must	must	MD
34837	1547	8	be	be	VB
34837	1547	9	very	very	RB
34837	1547	10	cold	cold	JJ
34837	1547	11	.	.	.
34837	1548	1	As	as	RB
34837	1548	2	soon	soon	RB
34837	1548	3	as	as	IN
34837	1548	4	the	the	DT
34837	1548	5	drops	drop	NNS
34837	1548	6	have	have	VBP
34837	1548	7	hardened	harden	VBN
34837	1548	8	,	,	,
34837	1548	9	loosen	loosen	VB
34837	1548	10	them	-PRON-	PRP
34837	1548	11	from	from	IN
34837	1548	12	the	the	DT
34837	1548	13	tin	tin	NN
34837	1548	14	,	,	,
34837	1548	15	by	by	IN
34837	1548	16	slipping	slip	VBG
34837	1548	17	the	the	DT
34837	1548	18	point	point	NN
34837	1548	19	of	of	IN
34837	1548	20	a	a	DT
34837	1548	21	knife	knife	NN
34837	1548	22	under	under	IN
34837	1548	23	each	each	DT
34837	1548	24	.	.	.
34837	1549	1	You	-PRON-	PRP
34837	1549	2	may	may	MD
34837	1549	3	color	color	VB
34837	1549	4	them	-PRON-	PRP
34837	1549	5	red	red	JJ
34837	1549	6	with	with	IN
34837	1549	7	cochineal	cochineal	NN
34837	1549	8	.	.	.
34837	1550	1	Keep	keep	VB
34837	1550	2	them	-PRON-	PRP
34837	1550	3	in	in	IN
34837	1550	4	a	a	DT
34837	1550	5	glass	glass	NN
34837	1550	6	jar	jar	NN
34837	1550	7	.	.	.
34837	1551	1	If	if	IN
34837	1551	2	the	the	DT
34837	1551	3	mixture	mixture	NN
34837	1551	4	congeals	congeal	NNS
34837	1551	5	before	before	IN
34837	1551	6	all	all	PDT
34837	1551	7	the	the	DT
34837	1551	8	drops	drop	NNS
34837	1551	9	are	be	VBP
34837	1551	10	made	make	VBN
34837	1551	11	,	,	,
34837	1551	12	melt	melt	VB
34837	1551	13	it	-PRON-	PRP
34837	1551	14	again	again	RB
34837	1551	15	over	over	IN
34837	1551	16	the	the	DT
34837	1551	17	fire	fire	NN
34837	1551	18	.	.	.
34837	1552	1	CHOCOLATE	CHOCOLATE	NNP
34837	1552	2	DROPS	DROPS	NNP
34837	1552	3	.	.	.
34837	1553	1	Scrape	scrape	VB
34837	1553	2	some	some	DT
34837	1553	3	of	of	IN
34837	1553	4	the	the	DT
34837	1553	5	best	good	JJS
34837	1553	6	chocolate	chocolate	NN
34837	1553	7	,	,	,
34837	1553	8	and	and	CC
34837	1553	9	mix	mix	VB
34837	1553	10	it	-PRON-	PRP
34837	1553	11	with	with	IN
34837	1553	12	powdered	powdered	JJ
34837	1553	13	white	white	JJ
34837	1553	14	sugar	sugar	NN
34837	1553	15	.	.	.
34837	1554	1	Moisten	moisten	VB
34837	1554	2	it	-PRON-	PRP
34837	1554	3	with	with	IN
34837	1554	4	a	a	DT
34837	1554	5	little	little	JJ
34837	1554	6	water	water	NN
34837	1554	7	,	,	,
34837	1554	8	so	so	IN
34837	1554	9	as	as	IN
34837	1554	10	to	to	TO
34837	1554	11	make	make	VB
34837	1554	12	a	a	DT
34837	1554	13	paste	paste	NN
34837	1554	14	.	.	.
34837	1555	1	Work	work	VB
34837	1555	2	it	-PRON-	PRP
34837	1555	3	on	on	IN
34837	1555	4	a	a	DT
34837	1555	5	plate	plate	NN
34837	1555	6	with	with	IN
34837	1555	7	a	a	DT
34837	1555	8	knife	knife	NN
34837	1555	9	.	.	.
34837	1556	1	Then	then	RB
34837	1556	2	boil	boil	VB
34837	1556	3	it	-PRON-	PRP
34837	1556	4	in	in	IN
34837	1556	5	a	a	DT
34837	1556	6	pan	pan	NN
34837	1556	7	with	with	IN
34837	1556	8	a	a	DT
34837	1556	9	lip	lip	NN
34837	1556	10	,	,	,
34837	1556	11	and	and	CC
34837	1556	12	pour	pour	VB
34837	1556	13	it	-PRON-	PRP
34837	1556	14	(	(	-LRB-
34837	1556	15	a	a	DT
34837	1556	16	drop	drop	NN
34837	1556	17	at	at	IN
34837	1556	18	a	a	DT
34837	1556	19	time	time	NN
34837	1556	20	)	)	-RRB-
34837	1556	21	into	into	IN
34837	1556	22	a	a	DT
34837	1556	23	cold	cold	JJ
34837	1556	24	tin	tin	NN
34837	1556	25	pan	pan	NN
34837	1556	26	.	.	.
34837	1557	1	While	while	IN
34837	1557	2	moist	moist	NN
34837	1557	3	,	,	,
34837	1557	4	sprinkle	sprinkle	VB
34837	1557	5	colored	colored	JJ
34837	1557	6	sugar	sugar	NN
34837	1557	7	-	-	HYPH
34837	1557	8	sand	sand	NN
34837	1557	9	or	or	CC
34837	1557	10	non	non	NNS
34837	1557	11	-	-	NNS
34837	1557	12	pareils	pareil	NNS
34837	1557	13	over	over	IN
34837	1557	14	the	the	DT
34837	1557	15	surface	surface	NN
34837	1557	16	of	of	IN
34837	1557	17	each	each	DT
34837	1557	18	chocolate	chocolate	NN
34837	1557	19	drop	drop	NN
34837	1557	20	,	,	,
34837	1557	21	which	which	WDT
34837	1557	22	drop	drop	NN
34837	1557	23	must	must	MD
34837	1557	24	be	be	VB
34837	1557	25	of	of	IN
34837	1557	26	a	a	DT
34837	1557	27	good	good	JJ
34837	1557	28	shape	shape	NN
34837	1557	29	,	,	,
34837	1557	30	and	and	CC
34837	1557	31	about	about	IN
34837	1557	32	the	the	DT
34837	1557	33	size	size	NN
34837	1557	34	of	of	IN
34837	1557	35	a	a	DT
34837	1557	36	sixpence	sixpence	NN
34837	1557	37	.	.	.
34837	1558	1	When	when	WRB
34837	1558	2	they	-PRON-	PRP
34837	1558	3	are	be	VBP
34837	1558	4	hardened	harden	VBN
34837	1558	5	,	,	,
34837	1558	6	take	take	VB
34837	1558	7	them	-PRON-	PRP
34837	1558	8	off	off	IN
34837	1558	9	the	the	DT
34837	1558	10	tin	tin	NN
34837	1558	11	,	,	,
34837	1558	12	by	by	IN
34837	1558	13	slipping	slip	VBG
34837	1558	14	under	under	IN
34837	1558	15	them	-PRON-	PRP
34837	1558	16	the	the	DT
34837	1558	17	point	point	NN
34837	1558	18	of	of	IN
34837	1558	19	a	a	DT
34837	1558	20	knife	knife	NN
34837	1558	21	.	.	.
34837	1559	1	Keep	keep	VB
34837	1559	2	them	-PRON-	PRP
34837	1559	3	in	in	IN
34837	1559	4	glass	glass	NN
34837	1559	5	jars	jar	NNS
34837	1559	6	.	.	.
34837	1560	1	After	after	IN
34837	1560	2	the	the	DT
34837	1560	3	chocolate	chocolate	NN
34837	1560	4	has	have	VBZ
34837	1560	5	boiled	boil	VBN
34837	1560	6	,	,	,
34837	1560	7	make	make	VB
34837	1560	8	the	the	DT
34837	1560	9	drops	drop	NNS
34837	1560	10	as	as	RB
34837	1560	11	fast	fast	RB
34837	1560	12	as	as	IN
34837	1560	13	possible	possible	JJ
34837	1560	14	;	;	:
34837	1560	15	for	for	IN
34837	1560	16	if	if	IN
34837	1560	17	it	-PRON-	PRP
34837	1560	18	gets	get	VBZ
34837	1560	19	cold	cold	JJ
34837	1560	20	before	before	IN
34837	1560	21	they	-PRON-	PRP
34837	1560	22	are	be	VBP
34837	1560	23	all	all	RB
34837	1560	24	done	do	VBN
34837	1560	25	,	,	,
34837	1560	26	it	-PRON-	PRP
34837	1560	27	will	will	MD
34837	1560	28	injure	injure	VB
34837	1560	29	it	-PRON-	PRP
34837	1560	30	much	much	JJ
34837	1560	31	to	to	TO
34837	1560	32	boil	boil	VB
34837	1560	33	it	-PRON-	PRP
34837	1560	34	over	over	RP
34837	1560	35	again	again	RB
34837	1560	36	.	.	.
34837	1561	1	The	the	DT
34837	1561	2	confectioners	confectioner	NNS
34837	1561	3	use	use	VBP
34837	1561	4	for	for	IN
34837	1561	5	these	these	DT
34837	1561	6	purposes	purpose	NNS
34837	1561	7	small	small	JJ
34837	1561	8	leaden	leaden	NN
34837	1561	9	moulds	mould	NNS
34837	1561	10	,	,	,
34837	1561	11	greased	grease	VBN
34837	1561	12	with	with	IN
34837	1561	13	oil	oil	NN
34837	1561	14	of	of	IN
34837	1561	15	almonds	almond	NNS
34837	1561	16	.	.	.
34837	1562	1	Into	into	IN
34837	1562	2	these	these	DT
34837	1562	3	moulds	mould	NNS
34837	1562	4	they	-PRON-	PRP
34837	1562	5	pour	pour	VBP
34837	1562	6	the	the	DT
34837	1562	7	mixture	mixture	NN
34837	1562	8	,	,	,
34837	1562	9	so	so	IN
34837	1562	10	that	that	IN
34837	1562	11	every	every	DT
34837	1562	12	thing	thing	NN
34837	1562	13	comes	come	VBZ
34837	1562	14	out	out	IN
34837	1562	15	of	of	IN
34837	1562	16	the	the	DT
34837	1562	17	same	same	JJ
34837	1562	18	size	size	NN
34837	1562	19	and	and	CC
34837	1562	20	shape	shape	NN
34837	1562	21	.	.	.
34837	1563	1	NOUGAT	NOUGAT	NNP
34837	1563	2	.	.	.
34837	1564	1	This	this	DT
34837	1564	2	is	be	VBZ
34837	1564	3	a	a	DT
34837	1564	4	very	very	RB
34837	1564	5	fine	fine	JJ
34837	1564	6	confection	confection	NN
34837	1564	7	.	.	.
34837	1565	1	Take	take	VB
34837	1565	2	three	three	CD
34837	1565	3	quarters	quarter	NNS
34837	1565	4	of	of	IN
34837	1565	5	a	a	DT
34837	1565	6	pound	pound	NN
34837	1565	7	of	of	IN
34837	1565	8	shelled	shell	VBN
34837	1565	9	sweet	sweet	JJ
34837	1565	10	almonds	almond	NNS
34837	1565	11	,	,	,
34837	1565	12	and	and	CC
34837	1565	13	one	one	CD
34837	1565	14	quarter	quarter	NN
34837	1565	15	of	of	IN
34837	1565	16	a	a	DT
34837	1565	17	pound	pound	NN
34837	1565	18	of	of	IN
34837	1565	19	shelled	shell	VBN
34837	1565	20	bitter	bitter	JJ
34837	1565	21	almonds	almond	NNS
34837	1565	22	.	.	.
34837	1566	1	Blanch	blanch	VB
34837	1566	2	them	-PRON-	PRP
34837	1566	3	by	by	IN
34837	1566	4	scalding	scald	VBG
34837	1566	5	them	-PRON-	PRP
34837	1566	6	in	in	IN
34837	1566	7	boiling	boil	VBG
34837	1566	8	water	water	NN
34837	1566	9	.	.	.
34837	1567	1	Then	then	RB
34837	1567	2	throw	throw	VB
34837	1567	3	them	-PRON-	PRP
34837	1567	4	into	into	IN
34837	1567	5	cold	cold	JJ
34837	1567	6	water	water	NN
34837	1567	7	,	,	,
34837	1567	8	and	and	CC
34837	1567	9	take	take	VB
34837	1567	10	them	-PRON-	PRP
34837	1567	11	out	out	RP
34837	1567	12	and	and	CC
34837	1567	13	wipe	wipe	VB
34837	1567	14	them	-PRON-	PRP
34837	1567	15	.	.	.
34837	1568	1	Cut	cut	VB
34837	1568	2	them	-PRON-	PRP
34837	1568	3	into	into	IN
34837	1568	4	small	small	JJ
34837	1568	5	pieces	piece	NNS
34837	1568	6	(	(	-LRB-
34837	1568	7	but	but	CC
34837	1568	8	do	do	VBP
34837	1568	9	not	not	RB
34837	1568	10	pound	pound	VB
34837	1568	11	them	-PRON-	PRP
34837	1568	12	,	,	,
34837	1568	13	)	)	-RRB-
34837	1568	14	and	and	CC
34837	1568	15	mix	mix	VB
34837	1568	16	them	-PRON-	PRP
34837	1568	17	well	well	RB
34837	1568	18	together	together	RB
34837	1568	19	.	.	.
34837	1569	1	Take	take	VB
34837	1569	2	a	a	DT
34837	1569	3	pound	pound	NN
34837	1569	4	of	of	IN
34837	1569	5	loaf	loaf	NN
34837	1569	6	-	-	HYPH
34837	1569	7	sugar	sugar	NN
34837	1569	8	broken	break	VBN
34837	1569	9	small	small	JJ
34837	1569	10	,	,	,
34837	1569	11	and	and	CC
34837	1569	12	mix	mix	VB
34837	1569	13	it	-PRON-	PRP
34837	1569	14	with	with	IN
34837	1569	15	half	half	PDT
34837	1569	16	a	a	DT
34837	1569	17	pint	pint	NN
34837	1569	18	of	of	IN
34837	1569	19	cold	cold	JJ
34837	1569	20	water	water	NN
34837	1569	21	,	,	,
34837	1569	22	and	and	CC
34837	1569	23	an	an	DT
34837	1569	24	ounce	ounce	NN
34837	1569	25	of	of	IN
34837	1569	26	isinglass	isinglass	NN
34837	1569	27	melted	melt	VBN
34837	1569	28	in	in	IN
34837	1569	29	a	a	DT
34837	1569	30	very	very	RB
34837	1569	31	little	little	JJ
34837	1569	32	hot	hot	JJ
34837	1569	33	water	water	NN
34837	1569	34	.	.	.
34837	1570	1	Boil	Boil	NNP
34837	1570	2	the	the	DT
34837	1570	3	sugar	sugar	NN
34837	1570	4	,	,	,
34837	1570	5	and	and	CC
34837	1570	6	skim	skim	VB
34837	1570	7	it	-PRON-	PRP
34837	1570	8	well	well	RB
34837	1570	9	.	.	.
34837	1571	1	When	when	WRB
34837	1571	2	it	-PRON-	PRP
34837	1571	3	is	be	VBZ
34837	1571	4	quite	quite	RB
34837	1571	5	clear	clear	JJ
34837	1571	6	,	,	,
34837	1571	7	throw	throw	VB
34837	1571	8	in	in	RP
34837	1571	9	your	-PRON-	PRP$
34837	1571	10	almonds	almond	NNS
34837	1571	11	,	,	,
34837	1571	12	having	have	VBG
34837	1571	13	first	first	RB
34837	1571	14	squeezed	squeeze	VBN
34837	1571	15	over	over	IN
34837	1571	16	them	-PRON-	PRP
34837	1571	17	the	the	DT
34837	1571	18	juice	juice	NN
34837	1571	19	of	of	IN
34837	1571	20	two	two	CD
34837	1571	21	lemons	lemon	NNS
34837	1571	22	.	.	.
34837	1572	1	Stir	stir	VB
34837	1572	2	the	the	DT
34837	1572	3	almonds	almond	NNS
34837	1572	4	well	well	RB
34837	1572	5	through	through	IN
34837	1572	6	the	the	DT
34837	1572	7	sugar	sugar	NN
34837	1572	8	;	;	:
34837	1572	9	and	and	CC
34837	1572	10	as	as	RB
34837	1572	11	soon	soon	RB
34837	1572	12	as	as	IN
34837	1572	13	they	-PRON-	PRP
34837	1572	14	are	be	VBP
34837	1572	15	properly	properly	RB
34837	1572	16	mixed	mixed	JJ
34837	1572	17	with	with	IN
34837	1572	18	it	-PRON-	PRP
34837	1572	19	,	,	,
34837	1572	20	take	take	VB
34837	1572	21	the	the	DT
34837	1572	22	kettle	kettle	NN
34837	1572	23	off	off	IN
34837	1572	24	the	the	DT
34837	1572	25	fire	fire	NN
34837	1572	26	.	.	.
34837	1573	1	Have	have	VBP
34837	1573	2	ready	ready	JJ
34837	1573	3	a	a	DT
34837	1573	4	mould	mould	NN
34837	1573	5	or	or	CC
34837	1573	6	a	a	DT
34837	1573	7	square	square	JJ
34837	1573	8	tin	tin	NN
34837	1573	9	pan	pan	NN
34837	1573	10	well	well	RB
34837	1573	11	greased	grease	VBN
34837	1573	12	with	with	IN
34837	1573	13	sweet	sweet	JJ
34837	1573	14	-	-	HYPH
34837	1573	15	oil	oil	NN
34837	1573	16	.	.	.
34837	1574	1	Put	put	VB
34837	1574	2	your	-PRON-	PRP$
34837	1574	3	mixture	mixture	NN
34837	1574	4	into	into	IN
34837	1574	5	it	-PRON-	PRP
34837	1574	6	,	,	,
34837	1574	7	a	a	DT
34837	1574	8	little	little	JJ
34837	1574	9	at	at	IN
34837	1574	10	a	a	DT
34837	1574	11	time	time	NN
34837	1574	12	;	;	:
34837	1574	13	dispersing	disperse	VBG
34837	1574	14	the	the	DT
34837	1574	15	almonds	almond	NNS
34837	1574	16	equally	equally	RB
34837	1574	17	through	through	IN
34837	1574	18	the	the	DT
34837	1574	19	sugar	sugar	NN
34837	1574	20	,	,	,
34837	1574	21	before	before	IN
34837	1574	22	it	-PRON-	PRP
34837	1574	23	has	have	VBZ
34837	1574	24	time	time	NN
34837	1574	25	to	to	TO
34837	1574	26	get	get	VB
34837	1574	27	cold	cold	JJ
34837	1574	28	.	.	.
34837	1575	1	But	but	CC
34837	1575	2	if	if	IN
34837	1575	3	it	-PRON-	PRP
34837	1575	4	does	do	VBZ
34837	1575	5	chill	chill	VB
34837	1575	6	before	before	IN
34837	1575	7	the	the	DT
34837	1575	8	almonds	almond	NNS
34837	1575	9	are	be	VBP
34837	1575	10	well	well	RB
34837	1575	11	mixed	mixed	JJ
34837	1575	12	in	in	IN
34837	1575	13	it	-PRON-	PRP
34837	1575	14	,	,	,
34837	1575	15	set	set	VBD
34837	1575	16	it	-PRON-	PRP
34837	1575	17	again	again	RB
34837	1575	18	over	over	IN
34837	1575	19	the	the	DT
34837	1575	20	fire	fire	NN
34837	1575	21	to	to	IN
34837	1575	22	melt	melt	NNP
34837	1575	23	.	.	.
34837	1576	1	Turn	turn	VB
34837	1576	2	it	-PRON-	PRP
34837	1576	3	frequently	frequently	RB
34837	1576	4	in	in	IN
34837	1576	5	the	the	DT
34837	1576	6	mould	mould	NN
34837	1576	7	,	,	,
34837	1576	8	to	to	TO
34837	1576	9	prevent	prevent	VB
34837	1576	10	its	-PRON-	PRP$
34837	1576	11	sticking	sticking	NN
34837	1576	12	.	.	.
34837	1577	1	When	when	WRB
34837	1577	2	it	-PRON-	PRP
34837	1577	3	has	have	VBZ
34837	1577	4	become	become	VBN
34837	1577	5	a	a	DT
34837	1577	6	hard	hard	JJ
34837	1577	7	cake	cake	NN
34837	1577	8	,	,	,
34837	1577	9	set	set	VBD
34837	1577	10	the	the	DT
34837	1577	11	mould	mould	NN
34837	1577	12	for	for	IN
34837	1577	13	a	a	DT
34837	1577	14	moment	moment	NN
34837	1577	15	in	in	IN
34837	1577	16	warm	warm	JJ
34837	1577	17	water	water	NN
34837	1577	18	,	,	,
34837	1577	19	and	and	CC
34837	1577	20	turn	turn	VB
34837	1577	21	out	out	RP
34837	1577	22	the	the	DT
34837	1577	23	nougat	nougat	NNS
34837	1577	24	.	.	.
34837	1578	1	In	in	IN
34837	1578	2	stirring	stir	VBG
34837	1578	3	it	-PRON-	PRP
34837	1578	4	,	,	,
34837	1578	5	you	-PRON-	PRP
34837	1578	6	had	have	VBD
34837	1578	7	better	well	JJR
34837	1578	8	use	use	VB
34837	1578	9	a	a	DT
34837	1578	10	wooden	wooden	JJ
34837	1578	11	spoon	spoon	NN
34837	1578	12	.	.	.
34837	1579	1	ORGEAT	orgeat	JJ
34837	1579	2	PASTE	PASTE	NNP
34837	1579	3	.	.	.
34837	1580	1	Take	take	VB
34837	1580	2	half	half	PDT
34837	1580	3	a	a	DT
34837	1580	4	pound	pound	NN
34837	1580	5	of	of	IN
34837	1580	6	shelled	shell	VBN
34837	1580	7	bitter	bitter	JJ
34837	1580	8	almonds	almond	NNS
34837	1580	9	,	,	,
34837	1580	10	and	and	CC
34837	1580	11	a	a	DT
34837	1580	12	pound	pound	NN
34837	1580	13	and	and	CC
34837	1580	14	a	a	DT
34837	1580	15	half	half	NN
34837	1580	16	of	of	IN
34837	1580	17	shelled	shell	VBN
34837	1580	18	sweet	sweet	JJ
34837	1580	19	almonds	almond	NNS
34837	1580	20	.	.	.
34837	1581	1	Blanch	blanch	VB
34837	1581	2	them	-PRON-	PRP
34837	1581	3	,	,	,
34837	1581	4	and	and	CC
34837	1581	5	pound	pound	VB
34837	1581	6	them	-PRON-	PRP
34837	1581	7	in	in	IN
34837	1581	8	a	a	DT
34837	1581	9	mortar	mortar	NN
34837	1581	10	one	one	CD
34837	1581	11	or	or	CC
34837	1581	12	two	two	CD
34837	1581	13	at	at	IN
34837	1581	14	a	a	DT
34837	1581	15	time	time	NN
34837	1581	16	,	,	,
34837	1581	17	pouring	pour	VBG
34837	1581	18	in	in	IN
34837	1581	19	frequently	frequently	RB
34837	1581	20	a	a	DT
34837	1581	21	little	little	JJ
34837	1581	22	rose	rose	NN
34837	1581	23	-	-	HYPH
34837	1581	24	water	water	NN
34837	1581	25	,	,	,
34837	1581	26	which	which	WDT
34837	1581	27	will	will	MD
34837	1581	28	preserve	preserve	VB
34837	1581	29	their	-PRON-	PRP$
34837	1581	30	whiteness	whiteness	NN
34837	1581	31	and	and	CC
34837	1581	32	prevent	prevent	VB
34837	1581	33	them	-PRON-	PRP
34837	1581	34	from	from	IN
34837	1581	35	being	be	VBG
34837	1581	36	oily	oily	JJ
34837	1581	37	and	and	CC
34837	1581	38	heavy	heavy	JJ
34837	1581	39	.	.	.
34837	1582	1	Pound	pound	VB
34837	1582	2	them	-PRON-	PRP
34837	1582	3	to	to	IN
34837	1582	4	a	a	DT
34837	1582	5	fine	fine	JJ
34837	1582	6	smooth	smooth	JJ
34837	1582	7	paste	paste	NN
34837	1582	8	,	,	,
34837	1582	9	and	and	CC
34837	1582	10	then	then	RB
34837	1582	11	mix	mix	VB
34837	1582	12	them	-PRON-	PRP
34837	1582	13	with	with	IN
34837	1582	14	a	a	DT
34837	1582	15	pound	pound	NN
34837	1582	16	and	and	CC
34837	1582	17	a	a	DT
34837	1582	18	half	half	NN
34837	1582	19	of	of	IN
34837	1582	20	loaf	loaf	NN
34837	1582	21	-	-	HYPH
34837	1582	22	sugar	sugar	NN
34837	1582	23	finely	finely	RB
34837	1582	24	powdered	powder	VBD
34837	1582	25	.	.	.
34837	1583	1	Put	put	VB
34837	1583	2	the	the	DT
34837	1583	3	mixture	mixture	NN
34837	1583	4	again	again	RB
34837	1583	5	into	into	IN
34837	1583	6	the	the	DT
34837	1583	7	mortar	mortar	NN
34837	1583	8	,	,	,
34837	1583	9	a	a	DT
34837	1583	10	little	little	JJ
34837	1583	11	at	at	IN
34837	1583	12	a	a	DT
34837	1583	13	time	time	NN
34837	1583	14	,	,	,
34837	1583	15	and	and	CC
34837	1583	16	pound	pound	VB
34837	1583	17	it	-PRON-	PRP
34837	1583	18	awhile	awhile	RB
34837	1583	19	that	that	IN
34837	1583	20	the	the	DT
34837	1583	21	sugar	sugar	NN
34837	1583	22	and	and	CC
34837	1583	23	almonds	almond	VBZ
34837	1583	24	may	may	MD
34837	1583	25	be	be	VB
34837	1583	26	thoroughly	thoroughly	RB
34837	1583	27	incorporated	incorporate	VBN
34837	1583	28	;	;	:
34837	1583	29	adding	add	VBG
34837	1583	30	still	still	RB
34837	1583	31	a	a	DT
34837	1583	32	little	little	JJ
34837	1583	33	rose	rose	NN
34837	1583	34	-	-	HYPH
34837	1583	35	water	water	NN
34837	1583	36	.	.	.
34837	1584	1	When	when	WRB
34837	1584	2	done	do	VBN
34837	1584	3	,	,	,
34837	1584	4	put	put	VB
34837	1584	5	it	-PRON-	PRP
34837	1584	6	away	away	RB
34837	1584	7	in	in	IN
34837	1584	8	small	small	JJ
34837	1584	9	covered	cover	VBN
34837	1584	10	pots	pot	NNS
34837	1584	11	or	or	CC
34837	1584	12	glasses	glass	NNS
34837	1584	13	,	,	,
34837	1584	14	and	and	CC
34837	1584	15	it	-PRON-	PRP
34837	1584	16	will	will	MD
34837	1584	17	keep	keep	VB
34837	1584	18	several	several	JJ
34837	1584	19	months	month	NNS
34837	1584	20	in	in	IN
34837	1584	21	a	a	DT
34837	1584	22	cool	cool	RB
34837	1584	23	dry	dry	JJ
34837	1584	24	place	place	NN
34837	1584	25	.	.	.
34837	1585	1	It	-PRON-	PRP
34837	1585	2	makes	make	VBZ
34837	1585	3	a	a	DT
34837	1585	4	very	very	RB
34837	1585	5	fine	fine	JJ
34837	1585	6	drink	drink	NN
34837	1585	7	.	.	.
34837	1586	1	When	when	WRB
34837	1586	2	you	-PRON-	PRP
34837	1586	3	want	want	VBP
34837	1586	4	to	to	TO
34837	1586	5	use	use	VB
34837	1586	6	it	-PRON-	PRP
34837	1586	7	,	,	,
34837	1586	8	put	put	VB
34837	1586	9	a	a	DT
34837	1586	10	small	small	JJ
34837	1586	11	piece	piece	NN
34837	1586	12	into	into	IN
34837	1586	13	a	a	DT
34837	1586	14	tumbler	tumbler	NN
34837	1586	15	of	of	IN
34837	1586	16	cold	cold	JJ
34837	1586	17	water	water	NN
34837	1586	18	,	,	,
34837	1586	19	and	and	CC
34837	1586	20	stir	stir	VB
34837	1586	21	it	-PRON-	PRP
34837	1586	22	till	till	IN
34837	1586	23	dissolved	dissolve	VBN
34837	1586	24	.	.	.
34837	1587	1	LIQUEURS	LIQUEURS	NNP
34837	1587	2	.	.	.
34837	1588	1	To	to	IN
34837	1588	2	filter	filter	NN
34837	1588	3	cordials	cordial	NNS
34837	1588	4	,	,	,
34837	1588	5	cover	cover	VB
34837	1588	6	the	the	DT
34837	1588	7	bottom	bottom	NN
34837	1588	8	of	of	IN
34837	1588	9	a	a	DT
34837	1588	10	sieve	sieve	NN
34837	1588	11	with	with	IN
34837	1588	12	clean	clean	JJ
34837	1588	13	blotting	blotting	NN
34837	1588	14	paper	paper	NN
34837	1588	15	.	.	.
34837	1589	1	Pour	pour	VB
34837	1589	2	the	the	DT
34837	1589	3	liquor	liquor	NN
34837	1589	4	into	into	IN
34837	1589	5	it	-PRON-	PRP
34837	1589	6	(	(	-LRB-
34837	1589	7	having	have	VBG
34837	1589	8	set	set	VBN
34837	1589	9	a	a	DT
34837	1589	10	vessel	vessel	NN
34837	1589	11	underneath	underneath	RB
34837	1589	12	to	to	TO
34837	1589	13	receive	receive	VB
34837	1589	14	it	-PRON-	PRP
34837	1589	15	)	)	-RRB-
34837	1589	16	,	,	,
34837	1589	17	and	and	CC
34837	1589	18	let	let	VB
34837	1589	19	it	-PRON-	PRP
34837	1589	20	drip	drip	VB
34837	1589	21	through	through	IN
34837	1589	22	the	the	DT
34837	1589	23	paper	paper	NN
34837	1589	24	and	and	CC
34837	1589	25	through	through	IN
34837	1589	26	the	the	DT
34837	1589	27	sieve	sieve	NN
34837	1589	28	.	.	.
34837	1590	1	Renew	renew	VB
34837	1590	2	the	the	DT
34837	1590	3	paper	paper	NN
34837	1590	4	frequently	frequently	RB
34837	1590	5	,	,	,
34837	1590	6	and	and	CC
34837	1590	7	fasten	fasten	VB
34837	1590	8	it	-PRON-	PRP
34837	1590	9	down	down	RP
34837	1590	10	with	with	IN
34837	1590	11	pins	pin	NNS
34837	1590	12	.	.	.
34837	1591	1	This	this	DT
34837	1591	2	process	process	NN
34837	1591	3	is	be	VBZ
34837	1591	4	slow	slow	JJ
34837	1591	5	,	,	,
34837	1591	6	but	but	CC
34837	1591	7	it	-PRON-	PRP
34837	1591	8	makes	make	VBZ
34837	1591	9	the	the	DT
34837	1591	10	liquor	liquor	NN
34837	1591	11	beautifully	beautifully	RB
34837	1591	12	clear	clear	JJ
34837	1591	13	.	.	.
34837	1592	1	NOYAU	NOYAU	NNP
34837	1592	2	.	.	.
34837	1593	1	Take	take	VB
34837	1593	2	six	six	CD
34837	1593	3	ounces	ounce	NNS
34837	1593	4	of	of	IN
34837	1593	5	peach	peach	JJ
34837	1593	6	kernels	kernel	NNS
34837	1593	7	,	,	,
34837	1593	8	and	and	CC
34837	1593	9	one	one	CD
34837	1593	10	ounce	ounce	NN
34837	1593	11	of	of	IN
34837	1593	12	bitter	bitter	JJ
34837	1593	13	almonds	almond	NNS
34837	1593	14	.	.	.
34837	1594	1	Break	break	VB
34837	1594	2	them	-PRON-	PRP
34837	1594	3	slightly	slightly	RB
34837	1594	4	.	.	.
34837	1595	1	Put	put	VB
34837	1595	2	them	-PRON-	PRP
34837	1595	3	into	into	IN
34837	1595	4	a	a	DT
34837	1595	5	jug	jug	NN
34837	1595	6	with	with	IN
34837	1595	7	three	three	CD
34837	1595	8	pints	pint	NNS
34837	1595	9	of	of	IN
34837	1595	10	white	white	JJ
34837	1595	11	French	french	JJ
34837	1595	12	brandy	brandy	NN
34837	1595	13	.	.	.
34837	1596	1	Let	let	VB
34837	1596	2	them	-PRON-	PRP
34837	1596	3	infuse	infuse	VB
34837	1596	4	three	three	CD
34837	1596	5	weeks	week	NNS
34837	1596	6	;	;	:
34837	1596	7	shaking	shake	VBG
34837	1596	8	the	the	DT
34837	1596	9	jug	jug	NN
34837	1596	10	every	every	DT
34837	1596	11	day	day	NN
34837	1596	12	.	.	.
34837	1597	1	Then	then	RB
34837	1597	2	drain	drain	VB
34837	1597	3	the	the	DT
34837	1597	4	liquor	liquor	NN
34837	1597	5	from	from	IN
34837	1597	6	the	the	DT
34837	1597	7	kernels	kernel	NNS
34837	1597	8	,	,	,
34837	1597	9	and	and	CC
34837	1597	10	strain	strain	VB
34837	1597	11	it	-PRON-	PRP
34837	1597	12	through	through	IN
34837	1597	13	a	a	DT
34837	1597	14	linen	linen	NN
34837	1597	15	bag	bag	NN
34837	1597	16	.	.	.
34837	1598	1	Melt	Melt	NNP
34837	1598	2	three	three	CD
34837	1598	3	quarters	quarter	NNS
34837	1598	4	of	of	IN
34837	1598	5	a	a	DT
34837	1598	6	pound	pound	NN
34837	1598	7	of	of	IN
34837	1598	8	the	the	DT
34837	1598	9	best	good	JJS
34837	1598	10	loaf	loaf	NN
34837	1598	11	-	-	HYPH
34837	1598	12	sugar	sugar	NN
34837	1598	13	in	in	IN
34837	1598	14	a	a	DT
34837	1598	15	pint	pint	NN
34837	1598	16	of	of	IN
34837	1598	17	rose	rose	NN
34837	1598	18	-	-	HYPH
34837	1598	19	water	water	NN
34837	1598	20	.	.	.
34837	1599	1	Mix	mix	VB
34837	1599	2	it	-PRON-	PRP
34837	1599	3	with	with	IN
34837	1599	4	the	the	DT
34837	1599	5	liquor	liquor	NN
34837	1599	6	,	,	,
34837	1599	7	and	and	CC
34837	1599	8	filter	filter	VB
34837	1599	9	it	-PRON-	PRP
34837	1599	10	through	through	IN
34837	1599	11	a	a	DT
34837	1599	12	sieve	sieve	NN
34837	1599	13	,	,	,
34837	1599	14	the	the	DT
34837	1599	15	bottom	bottom	NN
34837	1599	16	of	of	IN
34837	1599	17	which	which	WDT
34837	1599	18	is	be	VBZ
34837	1599	19	to	to	TO
34837	1599	20	be	be	VB
34837	1599	21	covered	cover	VBN
34837	1599	22	on	on	IN
34837	1599	23	the	the	DT
34837	1599	24	inside	inside	NN
34837	1599	25	with	with	IN
34837	1599	26	blotting	blot	VBG
34837	1599	27	paper	paper	NN
34837	1599	28	.	.	.
34837	1600	1	Let	let	VB
34837	1600	2	the	the	DT
34837	1600	3	vessel	vessel	NN
34837	1600	4	which	which	WDT
34837	1600	5	is	be	VBZ
34837	1600	6	placed	place	VBN
34837	1600	7	underneath	underneath	RB
34837	1600	8	to	to	TO
34837	1600	9	receive	receive	VB
34837	1600	10	the	the	DT
34837	1600	11	liquor	liquor	NN
34837	1600	12	be	be	VB
34837	1600	13	entirely	entirely	RB
34837	1600	14	white	white	JJ
34837	1600	15	,	,	,
34837	1600	16	that	that	IN
34837	1600	17	you	-PRON-	PRP
34837	1600	18	may	may	MD
34837	1600	19	be	be	VB
34837	1600	20	the	the	DT
34837	1600	21	better	well	JJR
34837	1600	22	enabled	enable	VBN
34837	1600	23	to	to	TO
34837	1600	24	judge	judge	VB
34837	1600	25	of	of	IN
34837	1600	26	its	-PRON-	PRP$
34837	1600	27	clearness	clearness	NN
34837	1600	28	.	.	.
34837	1601	1	If	if	IN
34837	1601	2	it	-PRON-	PRP
34837	1601	3	is	be	VBZ
34837	1601	4	not	not	RB
34837	1601	5	clear	clear	JJ
34837	1601	6	the	the	DT
34837	1601	7	first	first	JJ
34837	1601	8	time	time	NN
34837	1601	9	,	,	,
34837	1601	10	repeat	repeat	VB
34837	1601	11	the	the	DT
34837	1601	12	filtering	filtering	NN
34837	1601	13	.	.	.
34837	1602	1	Then	then	RB
34837	1602	2	bottle	bottle	VB
34837	1602	3	it	-PRON-	PRP
34837	1602	4	for	for	IN
34837	1602	5	use	use	NN
34837	1602	6	.	.	.
34837	1603	1	RASPBERRY	raspberry	VB
34837	1603	2	CORDIAL	CORDIAL	NNP
34837	1603	3	.	.	.
34837	1604	1	Take	take	VB
34837	1604	2	a	a	DT
34837	1604	3	quart	quart	NN
34837	1604	4	of	of	IN
34837	1604	5	raspberry	raspberry	NN
34837	1604	6	-	-	HYPH
34837	1604	7	juice	juice	NN
34837	1604	8	,	,	,
34837	1604	9	and	and	CC
34837	1604	10	half	half	PDT
34837	1604	11	a	a	DT
34837	1604	12	pint	pint	NN
34837	1604	13	of	of	IN
34837	1604	14	cherry	cherry	NN
34837	1604	15	-	-	HYPH
34837	1604	16	juice	juice	NN
34837	1604	17	,	,	,
34837	1604	18	the	the	DT
34837	1604	19	fruit	fruit	NN
34837	1604	20	having	have	VBG
34837	1604	21	been	be	VBN
34837	1604	22	squeezed	squeeze	VBN
34837	1604	23	in	in	IN
34837	1604	24	a	a	DT
34837	1604	25	linen	linen	NN
34837	1604	26	bag	bag	NN
34837	1604	27	after	after	IN
34837	1604	28	the	the	DT
34837	1604	29	cherries	cherry	NNS
34837	1604	30	have	have	VBP
34837	1604	31	been	be	VBN
34837	1604	32	stoned	stone	VBN
34837	1604	33	.	.	.
34837	1605	1	Mix	mix	VB
34837	1605	2	the	the	DT
34837	1605	3	juices	juice	NNS
34837	1605	4	together	together	RB
34837	1605	5	,	,	,
34837	1605	6	and	and	CC
34837	1605	7	dissolve	dissolve	VB
34837	1605	8	in	in	IN
34837	1605	9	them	-PRON-	PRP
34837	1605	10	two	two	CD
34837	1605	11	pounds	pound	NNS
34837	1605	12	of	of	IN
34837	1605	13	loaf	loaf	NN
34837	1605	14	-	-	HYPH
34837	1605	15	sugar	sugar	NN
34837	1605	16	.	.	.
34837	1606	1	Then	then	RB
34837	1606	2	add	add	VB
34837	1606	3	two	two	CD
34837	1606	4	quarts	quart	NNS
34837	1606	5	of	of	IN
34837	1606	6	French	french	JJ
34837	1606	7	brandy	brandy	NN
34837	1606	8	;	;	:
34837	1606	9	put	put	VB
34837	1606	10	it	-PRON-	PRP
34837	1606	11	into	into	IN
34837	1606	12	a	a	DT
34837	1606	13	jug	jug	NN
34837	1606	14	,	,	,
34837	1606	15	and	and	CC
34837	1606	16	let	let	VB
34837	1606	17	it	-PRON-	PRP
34837	1606	18	rest	rest	VB
34837	1606	19	five	five	CD
34837	1606	20	weeks	week	NNS
34837	1606	21	.	.	.
34837	1607	1	Afterwards	afterwards	RB
34837	1607	2	strain	strain	VB
34837	1607	3	it	-PRON-	PRP
34837	1607	4	,	,	,
34837	1607	5	and	and	CC
34837	1607	6	bottle	bottle	VB
34837	1607	7	it	-PRON-	PRP
34837	1607	8	for	for	IN
34837	1607	9	use	use	NN
34837	1607	10	.	.	.
34837	1608	1	ROSE	ROSE	NNP
34837	1608	2	CORDIAL	CORDIAL	NNP
34837	1608	3	.	.	.
34837	1609	1	Take	take	VB
34837	1609	2	a	a	DT
34837	1609	3	pound	pound	NN
34837	1609	4	of	of	IN
34837	1609	5	the	the	DT
34837	1609	6	leaves	leave	NNS
34837	1609	7	of	of	IN
34837	1609	8	full	full	RB
34837	1609	9	-	-	HYPH
34837	1609	10	blown	blow	VBN
34837	1609	11	red	red	JJ
34837	1609	12	roses	rose	NNS
34837	1609	13	.	.	.
34837	1610	1	Put	put	VB
34837	1610	2	them	-PRON-	PRP
34837	1610	3	into	into	IN
34837	1610	4	a	a	DT
34837	1610	5	quart	quart	NN
34837	1610	6	of	of	IN
34837	1610	7	lukewarm	lukewarm	JJ
34837	1610	8	water	water	NN
34837	1610	9	,	,	,
34837	1610	10	and	and	CC
34837	1610	11	let	let	VB
34837	1610	12	them	-PRON-	PRP
34837	1610	13	infuse	infuse	VB
34837	1610	14	for	for	IN
34837	1610	15	two	two	CD
34837	1610	16	days	day	NNS
34837	1610	17	,	,	,
34837	1610	18	in	in	IN
34837	1610	19	a	a	DT
34837	1610	20	covered	cover	VBN
34837	1610	21	vessel	vessel	NN
34837	1610	22	.	.	.
34837	1611	1	Then	then	RB
34837	1611	2	squeeze	squeeze	VB
34837	1611	3	them	-PRON-	PRP
34837	1611	4	through	through	IN
34837	1611	5	a	a	DT
34837	1611	6	linen	linen	NN
34837	1611	7	bag	bag	NN
34837	1611	8	,	,	,
34837	1611	9	to	to	TO
34837	1611	10	press	press	VB
34837	1611	11	out	out	RP
34837	1611	12	all	all	PDT
34837	1611	13	the	the	DT
34837	1611	14	liquid	liquid	NN
34837	1611	15	,	,	,
34837	1611	16	and	and	CC
34837	1611	17	take	take	VB
34837	1611	18	as	as	RB
34837	1611	19	much	much	JJ
34837	1611	20	white	white	JJ
34837	1611	21	brandy	brandy	NN
34837	1611	22	as	as	IN
34837	1611	23	you	-PRON-	PRP
34837	1611	24	have	have	VBP
34837	1611	25	of	of	IN
34837	1611	26	the	the	DT
34837	1611	27	decoction	decoction	NN
34837	1611	28	of	of	IN
34837	1611	29	roses	rose	NNS
34837	1611	30	.	.	.
34837	1612	1	To	to	IN
34837	1612	2	a	a	DT
34837	1612	3	pint	pint	NN
34837	1612	4	of	of	IN
34837	1612	5	the	the	DT
34837	1612	6	infusion	infusion	NN
34837	1612	7	add	add	VBP
34837	1612	8	half	half	PDT
34837	1612	9	a	a	DT
34837	1612	10	pound	pound	NN
34837	1612	11	of	of	IN
34837	1612	12	loaf	loaf	NN
34837	1612	13	-	-	HYPH
34837	1612	14	sugar	sugar	NN
34837	1612	15	,	,	,
34837	1612	16	and	and	CC
34837	1612	17	a	a	DT
34837	1612	18	very	very	RB
34837	1612	19	small	small	JJ
34837	1612	20	quantity	quantity	NN
34837	1612	21	of	of	IN
34837	1612	22	coriander	coriander	NN
34837	1612	23	and	and	CC
34837	1612	24	cinnamon	cinnamon	NN
34837	1612	25	.	.	.
34837	1613	1	Put	put	VB
34837	1613	2	it	-PRON-	PRP
34837	1613	3	into	into	IN
34837	1613	4	a	a	DT
34837	1613	5	jug	jug	NN
34837	1613	6	,	,	,
34837	1613	7	and	and	CC
34837	1613	8	let	let	VB
34837	1613	9	it	-PRON-	PRP
34837	1613	10	set	set	VB
34837	1613	11	for	for	IN
34837	1613	12	two	two	CD
34837	1613	13	weeks	week	NNS
34837	1613	14	.	.	.
34837	1614	1	Then	then	RB
34837	1614	2	filter	filter	VB
34837	1614	3	it	-PRON-	PRP
34837	1614	4	through	through	IN
34837	1614	5	blotting	blot	VBG
34837	1614	6	paper	paper	NN
34837	1614	7	,	,	,
34837	1614	8	and	and	CC
34837	1614	9	put	put	VBD
34837	1614	10	it	-PRON-	PRP
34837	1614	11	into	into	IN
34837	1614	12	bottles	bottle	NNS
34837	1614	13	.	.	.
34837	1615	1	QUINCE	QUINCE	NNP
34837	1615	2	CORDIAL	CORDIAL	NNP
34837	1615	3	.	.	.
34837	1616	1	Pare	pare	VB
34837	1616	2	your	-PRON-	PRP$
34837	1616	3	quinces	quince	NNS
34837	1616	4	,	,	,
34837	1616	5	and	and	CC
34837	1616	6	scrape	scrape	VB
34837	1616	7	them	-PRON-	PRP
34837	1616	8	to	to	IN
34837	1616	9	the	the	DT
34837	1616	10	core	core	NN
34837	1616	11	.	.	.
34837	1617	1	Put	put	VB
34837	1617	2	all	all	PDT
34837	1617	3	the	the	DT
34837	1617	4	scrapings	scraping	NNS
34837	1617	5	into	into	IN
34837	1617	6	a	a	DT
34837	1617	7	tureen	tureen	NN
34837	1617	8	,	,	,
34837	1617	9	and	and	CC
34837	1617	10	see	see	VB
34837	1617	11	that	that	IN
34837	1617	12	there	there	EX
34837	1617	13	are	be	VBP
34837	1617	14	no	no	DT
34837	1617	15	seeds	seed	NNS
34837	1617	16	among	among	IN
34837	1617	17	them	-PRON-	PRP
34837	1617	18	.	.	.
34837	1618	1	Let	let	VB
34837	1618	2	the	the	DT
34837	1618	3	scrapings	scraping	NNS
34837	1618	4	remain	remain	VB
34837	1618	5	covered	covered	JJ
34837	1618	6	in	in	IN
34837	1618	7	the	the	DT
34837	1618	8	tureen	tureen	NN
34837	1618	9	for	for	IN
34837	1618	10	two	two	CD
34837	1618	11	days	day	NNS
34837	1618	12	.	.	.
34837	1619	1	Then	then	RB
34837	1619	2	put	put	VB
34837	1619	3	them	-PRON-	PRP
34837	1619	4	into	into	IN
34837	1619	5	a	a	DT
34837	1619	6	linen	linen	NN
34837	1619	7	bag	bag	NN
34837	1619	8	,	,	,
34837	1619	9	and	and	CC
34837	1619	10	squeeze	squeeze	VB
34837	1619	11	out	out	RP
34837	1619	12	all	all	PDT
34837	1619	13	the	the	DT
34837	1619	14	juice	juice	NN
34837	1619	15	.	.	.
34837	1620	1	Measure	measure	VB
34837	1620	2	it	-PRON-	PRP
34837	1620	3	,	,	,
34837	1620	4	and	and	CC
34837	1620	5	mix	mix	VB
34837	1620	6	it	-PRON-	PRP
34837	1620	7	with	with	IN
34837	1620	8	an	an	DT
34837	1620	9	equal	equal	JJ
34837	1620	10	quantity	quantity	NN
34837	1620	11	of	of	IN
34837	1620	12	white	white	JJ
34837	1620	13	brandy	brandy	NN
34837	1620	14	.	.	.
34837	1621	1	To	to	IN
34837	1621	2	each	each	DT
34837	1621	3	pint	pint	NN
34837	1621	4	of	of	IN
34837	1621	5	the	the	DT
34837	1621	6	mixture	mixture	NN
34837	1621	7	add	add	VB
34837	1621	8	half	half	PDT
34837	1621	9	a	a	DT
34837	1621	10	pound	pound	NN
34837	1621	11	of	of	IN
34837	1621	12	loaf	loaf	NN
34837	1621	13	-	-	HYPH
34837	1621	14	sugar	sugar	NN
34837	1621	15	,	,	,
34837	1621	16	and	and	CC
34837	1621	17	a	a	DT
34837	1621	18	little	little	JJ
34837	1621	19	cinnamon	cinnamon	NN
34837	1621	20	and	and	CC
34837	1621	21	cloves	clove	NNS
34837	1621	22	.	.	.
34837	1622	1	Put	put	VB
34837	1622	2	it	-PRON-	PRP
34837	1622	3	into	into	IN
34837	1622	4	a	a	DT
34837	1622	5	jug	jug	NN
34837	1622	6	,	,	,
34837	1622	7	and	and	CC
34837	1622	8	let	let	VB
34837	1622	9	it	-PRON-	PRP
34837	1622	10	infuse	infuse	VB
34837	1622	11	for	for	IN
34837	1622	12	two	two	CD
34837	1622	13	months	month	NNS
34837	1622	14	.	.	.
34837	1623	1	Then	then	RB
34837	1623	2	filter	filter	VB
34837	1623	3	it	-PRON-	PRP
34837	1623	4	through	through	IN
34837	1623	5	blotting	blot	VBG
34837	1623	6	paper	paper	NN
34837	1623	7	,	,	,
34837	1623	8	and	and	CC
34837	1623	9	bottle	bottle	VB
34837	1623	10	it	-PRON-	PRP
34837	1623	11	.	.	.
34837	1624	1	This	this	DT
34837	1624	2	cordial	cordial	NN
34837	1624	3	improves	improve	VBZ
34837	1624	4	by	by	IN
34837	1624	5	age	age	NN
34837	1624	6	,	,	,
34837	1624	7	and	and	CC
34837	1624	8	is	be	VBZ
34837	1624	9	excellent	excellent	JJ
34837	1624	10	.	.	.
34837	1625	1	LEMON	LEMON	NNP
34837	1625	2	CORDIAL	CORDIAL	NNP
34837	1625	3	.	.	.
34837	1626	1	Pare	pare	VB
34837	1626	2	off	off	RP
34837	1626	3	very	very	RB
34837	1626	4	thin	thin	JJ
34837	1626	5	the	the	DT
34837	1626	6	yellow	yellow	JJ
34837	1626	7	rind	rind	NN
34837	1626	8	of	of	IN
34837	1626	9	some	some	DT
34837	1626	10	fine	fine	JJ
34837	1626	11	lemons	lemon	NNS
34837	1626	12	.	.	.
34837	1627	1	Cut	cut	VB
34837	1627	2	the	the	DT
34837	1627	3	lemons	lemon	NNS
34837	1627	4	in	in	IN
34837	1627	5	half	half	NN
34837	1627	6	,	,	,
34837	1627	7	and	and	CC
34837	1627	8	squeeze	squeeze	VB
34837	1627	9	out	out	RP
34837	1627	10	all	all	PDT
34837	1627	11	the	the	DT
34837	1627	12	juice	juice	NN
34837	1627	13	.	.	.
34837	1628	1	To	to	IN
34837	1628	2	each	each	DT
34837	1628	3	pint	pint	NN
34837	1628	4	of	of	IN
34837	1628	5	the	the	DT
34837	1628	6	juice	juice	NN
34837	1628	7	,	,	,
34837	1628	8	allow	allow	VB
34837	1628	9	half	half	PDT
34837	1628	10	a	a	DT
34837	1628	11	pound	pound	NN
34837	1628	12	of	of	IN
34837	1628	13	loaf	loaf	NN
34837	1628	14	-	-	HYPH
34837	1628	15	sugar	sugar	NN
34837	1628	16	.	.	.
34837	1629	1	Mix	mix	VB
34837	1629	2	the	the	DT
34837	1629	3	juice	juice	NN
34837	1629	4	,	,	,
34837	1629	5	the	the	DT
34837	1629	6	peel	peel	NN
34837	1629	7	,	,	,
34837	1629	8	and	and	CC
34837	1629	9	the	the	DT
34837	1629	10	sugar	sugar	NN
34837	1629	11	together	together	RB
34837	1629	12	;	;	:
34837	1629	13	cover	cover	VB
34837	1629	14	it	-PRON-	PRP
34837	1629	15	,	,	,
34837	1629	16	and	and	CC
34837	1629	17	let	let	VB
34837	1629	18	it	-PRON-	PRP
34837	1629	19	set	set	VB
34837	1629	20	twenty	twenty	CD
34837	1629	21	-	-	HYPH
34837	1629	22	four	four	CD
34837	1629	23	hours	hour	NNS
34837	1629	24	.	.	.
34837	1630	1	Then	then	RB
34837	1630	2	mix	mix	VB
34837	1630	3	it	-PRON-	PRP
34837	1630	4	with	with	IN
34837	1630	5	an	an	DT
34837	1630	6	equal	equal	JJ
34837	1630	7	quantity	quantity	NN
34837	1630	8	of	of	IN
34837	1630	9	white	white	JJ
34837	1630	10	brandy	brandy	NN
34837	1630	11	,	,	,
34837	1630	12	put	put	VB
34837	1630	13	it	-PRON-	PRP
34837	1630	14	into	into	IN
34837	1630	15	a	a	DT
34837	1630	16	jug	jug	NN
34837	1630	17	,	,	,
34837	1630	18	and	and	CC
34837	1630	19	let	let	VB
34837	1630	20	it	-PRON-	PRP
34837	1630	21	set	set	VB
34837	1630	22	a	a	DT
34837	1630	23	month	month	NN
34837	1630	24	.	.	.
34837	1631	1	Then	then	RB
34837	1631	2	strain	strain	VB
34837	1631	3	it	-PRON-	PRP
34837	1631	4	through	through	IN
34837	1631	5	a	a	DT
34837	1631	6	linen	linen	NN
34837	1631	7	bag	bag	NN
34837	1631	8	;	;	,
34837	1631	9	and	and	CC
34837	1631	10	afterwards	afterwards	RB
34837	1631	11	filter	filter	VB
34837	1631	12	it	-PRON-	PRP
34837	1631	13	through	through	IN
34837	1631	14	blotting	blot	VBG
34837	1631	15	paper	paper	NN
34837	1631	16	,	,	,
34837	1631	17	before	before	IN
34837	1631	18	you	-PRON-	PRP
34837	1631	19	bottle	bottle	VBP
34837	1631	20	it	-PRON-	PRP
34837	1631	21	.	.	.
34837	1632	1	PART	PART	NNP
34837	1632	2	THE	the	DT
34837	1632	3	EIGHTH	EIGHTH	NNP
34837	1632	4	.	.	.
34837	1633	1	MISCELLANEOUS	MISCELLANEOUS	NNP
34837	1633	2	RECEIPTS	RECEIPTS	NNP
34837	1633	3	.	.	.
34837	1634	1	FRENCH	FRENCH	NNP
34837	1634	2	COFFEE	COFFEE	NNP
34837	1634	3	.	.	.
34837	1635	1	Let	let	VB
34837	1635	2	the	the	DT
34837	1635	3	coffee	coffee	NN
34837	1635	4	be	be	VB
34837	1635	5	roasted	roast	VBN
34837	1635	6	immediately	immediately	RB
34837	1635	7	before	before	IN
34837	1635	8	you	-PRON-	PRP
34837	1635	9	want	want	VBP
34837	1635	10	to	to	TO
34837	1635	11	use	use	VB
34837	1635	12	it	-PRON-	PRP
34837	1635	13	,	,	,
34837	1635	14	as	as	IN
34837	1635	15	it	-PRON-	PRP
34837	1635	16	loses	lose	VBZ
34837	1635	17	much	much	JJ
34837	1635	18	of	of	IN
34837	1635	19	its	-PRON-	PRP$
34837	1635	20	strength	strength	NN
34837	1635	21	by	by	IN
34837	1635	22	keeping	keep	VBG
34837	1635	23	.	.	.
34837	1636	1	Its	-PRON-	PRP$
34837	1636	2	color	color	NN
34837	1636	3	,	,	,
34837	1636	4	when	when	WRB
34837	1636	5	done	do	VBN
34837	1636	6	,	,	,
34837	1636	7	should	should	MD
34837	1636	8	be	be	VB
34837	1636	9	a	a	DT
34837	1636	10	fine	fine	JJ
34837	1636	11	bright	bright	JJ
34837	1636	12	brown	brown	JJ
34837	1636	13	;	;	:
34837	1636	14	but	but	CC
34837	1636	15	by	by	IN
34837	1636	16	no	no	DT
34837	1636	17	means	means	NN
34837	1636	18	allow	allow	VB
34837	1636	19	it	-PRON-	PRP
34837	1636	20	to	to	IN
34837	1636	21	scorch	scorch	VB
34837	1636	22	.	.	.
34837	1637	1	A	a	DT
34837	1637	2	cylindrical	cylindrical	JJ
34837	1637	3	coffee	coffee	NN
34837	1637	4	-	-	HYPH
34837	1637	5	roaster	roaster	NN
34837	1637	6	that	that	WDT
34837	1637	7	can	can	MD
34837	1637	8	be	be	VB
34837	1637	9	turned	turn	VBN
34837	1637	10	by	by	IN
34837	1637	11	a	a	DT
34837	1637	12	handle	handle	NN
34837	1637	13	,	,	,
34837	1637	14	and	and	CC
34837	1637	15	sets	set	NNS
34837	1637	16	before	before	IN
34837	1637	17	the	the	DT
34837	1637	18	fire	fire	NN
34837	1637	19	,	,	,
34837	1637	20	is	be	VBZ
34837	1637	21	far	far	RB
34837	1637	22	preferable	preferable	JJ
34837	1637	23	to	to	IN
34837	1637	24	a	a	DT
34837	1637	25	pot	pot	NN
34837	1637	26	or	or	CC
34837	1637	27	a	a	DT
34837	1637	28	pan	pan	NN
34837	1637	29	.	.	.
34837	1638	1	Grind	grind	VB
34837	1638	2	the	the	DT
34837	1638	3	coffee	coffee	NN
34837	1638	4	while	while	IN
34837	1638	5	warm	warm	JJ
34837	1638	6	.	.	.
34837	1639	1	If	if	IN
34837	1639	2	you	-PRON-	PRP
34837	1639	3	intend	intend	VBP
34837	1639	4	to	to	TO
34837	1639	5	make	make	VB
34837	1639	6	half	half	PDT
34837	1639	7	a	a	DT
34837	1639	8	dozen	dozen	NN
34837	1639	9	cups	cup	NNS
34837	1639	10	of	of	IN
34837	1639	11	coffee	coffee	NN
34837	1639	12	for	for	IN
34837	1639	13	drinking	drinking	NN
34837	1639	14	,	,	,
34837	1639	15	measure	measure	VB
34837	1639	16	six	six	CD
34837	1639	17	cups	cup	NNS
34837	1639	18	of	of	IN
34837	1639	19	water	water	NN
34837	1639	20	of	of	IN
34837	1639	21	the	the	DT
34837	1639	22	same	same	JJ
34837	1639	23	size	size	NN
34837	1639	24	,	,	,
34837	1639	25	and	and	CC
34837	1639	26	put	put	VBD
34837	1639	27	the	the	DT
34837	1639	28	water	water	NN
34837	1639	29	into	into	IN
34837	1639	30	the	the	DT
34837	1639	31	coffee	coffee	NN
34837	1639	32	-	-	HYPH
34837	1639	33	pot	pot	NN
34837	1639	34	.	.	.
34837	1640	1	Set	set	VB
34837	1640	2	it	-PRON-	PRP
34837	1640	3	on	on	IN
34837	1640	4	hot	hot	JJ
34837	1640	5	coals	coal	NNS
34837	1640	6	,	,	,
34837	1640	7	and	and	CC
34837	1640	8	when	when	WRB
34837	1640	9	the	the	DT
34837	1640	10	water	water	NN
34837	1640	11	boils	boil	VBZ
34837	1640	12	,	,	,
34837	1640	13	put	put	VBN
34837	1640	14	in	in	RP
34837	1640	15	two	two	CD
34837	1640	16	or	or	CC
34837	1640	17	three	three	CD
34837	1640	18	chips	chip	NNS
34837	1640	19	of	of	IN
34837	1640	20	isinglass	isinglass	NN
34837	1640	21	,	,	,
34837	1640	22	or	or	CC
34837	1640	23	the	the	DT
34837	1640	24	white	white	NN
34837	1640	25	of	of	IN
34837	1640	26	an	an	DT
34837	1640	27	egg	egg	NN
34837	1640	28	.	.	.
34837	1641	1	Then	then	RB
34837	1641	2	throw	throw	VB
34837	1641	3	in	in	RP
34837	1641	4	six	six	CD
34837	1641	5	large	large	JJ
34837	1641	6	tea	tea	NN
34837	1641	7	-	-	HYPH
34837	1641	8	spoonfuls	spoonful	NNS
34837	1641	9	of	of	IN
34837	1641	10	ground	ground	NN
34837	1641	11	coffee	coffee	NN
34837	1641	12	.	.	.
34837	1642	1	Stir	stir	VB
34837	1642	2	it	-PRON-	PRP
34837	1642	3	several	several	JJ
34837	1642	4	times	time	NNS
34837	1642	5	while	while	IN
34837	1642	6	boiling	boil	VBG
34837	1642	7	,	,	,
34837	1642	8	and	and	CC
34837	1642	9	set	set	VBD
34837	1642	10	it	-PRON-	PRP
34837	1642	11	several	several	JJ
34837	1642	12	times	time	NNS
34837	1642	13	back	back	RB
34837	1642	14	from	from	IN
34837	1642	15	the	the	DT
34837	1642	16	fire	fire	NN
34837	1642	17	to	to	TO
34837	1642	18	diminish	diminish	VB
34837	1642	19	the	the	DT
34837	1642	20	boiling	boiling	NN
34837	1642	21	gradually	gradually	RB
34837	1642	22	.	.	.
34837	1643	1	When	when	WRB
34837	1643	2	it	-PRON-	PRP
34837	1643	3	has	have	VBZ
34837	1643	4	boiled	boil	VBN
34837	1643	5	sufficiently	sufficiently	RB
34837	1643	6	,	,	,
34837	1643	7	remove	remove	VB
34837	1643	8	it	-PRON-	PRP
34837	1643	9	entirely	entirely	RB
34837	1643	10	from	from	IN
34837	1643	11	the	the	DT
34837	1643	12	coals	coal	NNS
34837	1643	13	,	,	,
34837	1643	14	pour	pour	VBP
34837	1643	15	in	in	IN
34837	1643	16	a	a	DT
34837	1643	17	cup	cup	NN
34837	1643	18	of	of	IN
34837	1643	19	cold	cold	JJ
34837	1643	20	water	water	NN
34837	1643	21	,	,	,
34837	1643	22	and	and	CC
34837	1643	23	then	then	RB
34837	1643	24	put	put	VB
34837	1643	25	it	-PRON-	PRP
34837	1643	26	in	in	IN
34837	1643	27	a	a	DT
34837	1643	28	corner	corner	NN
34837	1643	29	and	and	CC
34837	1643	30	let	let	VB
34837	1643	31	it	-PRON-	PRP
34837	1643	32	settle	settle	VB
34837	1643	33	for	for	IN
34837	1643	34	half	half	PDT
34837	1643	35	an	an	DT
34837	1643	36	hour	hour	NN
34837	1643	37	.	.	.
34837	1644	1	Afterwards	afterwards	RB
34837	1644	2	pour	pour	VB
34837	1644	3	it	-PRON-	PRP
34837	1644	4	off	off	RP
34837	1644	5	from	from	IN
34837	1644	6	the	the	DT
34837	1644	7	grounds	ground	NNS
34837	1644	8	into	into	IN
34837	1644	9	another	another	DT
34837	1644	10	pot	pot	NN
34837	1644	11	(	(	-LRB-
34837	1644	12	which	which	WDT
34837	1644	13	must	must	MD
34837	1644	14	first	first	RB
34837	1644	15	be	be	VB
34837	1644	16	scalded	scald	VBN
34837	1644	17	)	)	-RRB-
34837	1644	18	,	,	,
34837	1644	19	and	and	CC
34837	1644	20	set	set	VBD
34837	1644	21	it	-PRON-	PRP
34837	1644	22	close	close	JJ
34837	1644	23	to	to	IN
34837	1644	24	the	the	DT
34837	1644	25	fire	fire	NN
34837	1644	26	,	,	,
34837	1644	27	but	but	CC
34837	1644	28	do	do	VBP
34837	1644	29	not	not	RB
34837	1644	30	let	let	VB
34837	1644	31	it	-PRON-	PRP
34837	1644	32	boil	boil	VB
34837	1644	33	again	again	RB
34837	1644	34	.	.	.
34837	1645	1	If	if	IN
34837	1645	2	you	-PRON-	PRP
34837	1645	3	intend	intend	VBP
34837	1645	4	to	to	TO
34837	1645	5	serve	serve	VB
34837	1645	6	it	-PRON-	PRP
34837	1645	7	up	up	RP
34837	1645	8	with	with	IN
34837	1645	9	hot	hot	JJ
34837	1645	10	cream	cream	NN
34837	1645	11	,	,	,
34837	1645	12	you	-PRON-	PRP
34837	1645	13	must	must	MD
34837	1645	14	make	make	VB
34837	1645	15	the	the	DT
34837	1645	16	coffee	coffee	NN
34837	1645	17	stronger	strong	JJR
34837	1645	18	.	.	.
34837	1646	1	While	while	IN
34837	1646	2	the	the	DT
34837	1646	3	coffee	coffee	NN
34837	1646	4	is	be	VBZ
34837	1646	5	clearing	clear	VBG
34837	1646	6	,	,	,
34837	1646	7	boil	boil	VB
34837	1646	8	your	-PRON-	PRP$
34837	1646	9	cream	cream	NN
34837	1646	10	or	or	CC
34837	1646	11	milk	milk	NN
34837	1646	12	,	,	,
34837	1646	13	and	and	CC
34837	1646	14	pour	pour	VB
34837	1646	15	some	some	DT
34837	1646	16	of	of	IN
34837	1646	17	it	-PRON-	PRP
34837	1646	18	hot	hot	JJ
34837	1646	19	into	into	IN
34837	1646	20	each	each	DT
34837	1646	21	cup	cup	NN
34837	1646	22	of	of	IN
34837	1646	23	coffee	coffee	NN
34837	1646	24	.	.	.
34837	1647	1	COFFEE	coffee	NN
34837	1647	2	WITHOUT	without	IN
34837	1647	3	BOILING	boil	VBG
34837	1647	4	.	.	.
34837	1648	1	Coffee	coffee	NN
34837	1648	2	made	make	VBN
34837	1648	3	without	without	IN
34837	1648	4	boiling	boil	VBG
34837	1648	5	is	be	VBZ
34837	1648	6	much	much	RB
34837	1648	7	stronger	strong	JJR
34837	1648	8	,	,	,
34837	1648	9	more	more	RBR
34837	1648	10	economical	economical	JJ
34837	1648	11	,	,	,
34837	1648	12	and	and	CC
34837	1648	13	less	less	RBR
34837	1648	14	troublesome	troublesome	JJ
34837	1648	15	than	than	IN
34837	1648	16	the	the	DT
34837	1648	17	usual	usual	JJ
34837	1648	18	way	way	NN
34837	1648	19	;	;	:
34837	1648	20	but	but	CC
34837	1648	21	it	-PRON-	PRP
34837	1648	22	requires	require	VBZ
34837	1648	23	a	a	DT
34837	1648	24	pot	pot	NN
34837	1648	25	of	of	IN
34837	1648	26	a	a	DT
34837	1648	27	particular	particular	JJ
34837	1648	28	construction	construction	NN
34837	1648	29	.	.	.
34837	1649	1	The	the	DT
34837	1649	2	best	good	JJS
34837	1649	3	sort	sort	NN
34837	1649	4	of	of	IN
34837	1649	5	pot	pot	NN
34837	1649	6	for	for	IN
34837	1649	7	this	this	DT
34837	1649	8	purpose	purpose	NN
34837	1649	9	is	be	VBZ
34837	1649	10	called	call	VBN
34837	1649	11	in	in	IN
34837	1649	12	French	French	NNP
34837	1649	13	a	a	DT
34837	1649	14	Grecque	Grecque	NNP
34837	1649	15	(	(	-LRB-
34837	1649	16	Greek	Greek	NNP
34837	1649	17	)	)	-RRB-
34837	1649	18	.	.	.
34837	1650	1	It	-PRON-	PRP
34837	1650	2	must	must	MD
34837	1650	3	be	be	VB
34837	1650	4	made	make	VBN
34837	1650	5	of	of	IN
34837	1650	6	the	the	DT
34837	1650	7	best	good	JJS
34837	1650	8	block	block	NN
34837	1650	9	-	-	HYPH
34837	1650	10	tin	tin	NN
34837	1650	11	,	,	,
34837	1650	12	and	and	CC
34837	1650	13	of	of	IN
34837	1650	14	a	a	DT
34837	1650	15	tall	tall	JJ
34837	1650	16	cylindrical	cylindrical	JJ
34837	1650	17	shape	shape	NN
34837	1650	18	,	,	,
34837	1650	19	with	with	IN
34837	1650	20	the	the	DT
34837	1650	21	spout	spout	NN
34837	1650	22	very	very	RB
34837	1650	23	near	near	IN
34837	1650	24	the	the	DT
34837	1650	25	bottom	bottom	NN
34837	1650	26	.	.	.
34837	1651	1	The	the	DT
34837	1651	2	receptacle	receptacle	NN
34837	1651	3	for	for	IN
34837	1651	4	the	the	DT
34837	1651	5	coffee	coffee	NN
34837	1651	6	-	-	HYPH
34837	1651	7	powder	powder	NN
34837	1651	8	fits	fit	VBZ
34837	1651	9	into	into	IN
34837	1651	10	the	the	DT
34837	1651	11	upper	upper	JJ
34837	1651	12	part	part	NN
34837	1651	13	of	of	IN
34837	1651	14	the	the	DT
34837	1651	15	coffee	coffee	NN
34837	1651	16	-	-	HYPH
34837	1651	17	pot	pot	NN
34837	1651	18	,	,	,
34837	1651	19	and	and	CC
34837	1651	20	must	must	MD
34837	1651	21	be	be	VB
34837	1651	22	taken	take	VBN
34837	1651	23	out	out	RP
34837	1651	24	when	when	WRB
34837	1651	25	washed	wash	VBN
34837	1651	26	.	.	.
34837	1652	1	The	the	DT
34837	1652	2	bottom	bottom	NN
34837	1652	3	of	of	IN
34837	1652	4	this	this	DT
34837	1652	5	receiver	receiver	NN
34837	1652	6	is	be	VBZ
34837	1652	7	pierced	pierce	VBN
34837	1652	8	with	with	IN
34837	1652	9	very	very	RB
34837	1652	10	small	small	JJ
34837	1652	11	holes	hole	NNS
34837	1652	12	,	,	,
34837	1652	13	and	and	CC
34837	1652	14	there	there	EX
34837	1652	15	are	be	VBP
34837	1652	16	two	two	CD
34837	1652	17	other	other	JJ
34837	1652	18	strainers	strainer	NNS
34837	1652	19	,	,	,
34837	1652	20	made	make	VBN
34837	1652	21	of	of	IN
34837	1652	22	movable	movable	JJ
34837	1652	23	plates	plate	NNS
34837	1652	24	of	of	IN
34837	1652	25	tin	tin	NN
34837	1652	26	,	,	,
34837	1652	27	also	also	RB
34837	1652	28	covered	cover	VBN
34837	1652	29	with	with	IN
34837	1652	30	fine	fine	JJ
34837	1652	31	holes	hole	NNS
34837	1652	32	.	.	.
34837	1653	1	These	these	DT
34837	1653	2	two	two	CD
34837	1653	3	strainers	strainer	NNS
34837	1653	4	fit	fit	VBP
34837	1653	5	into	into	IN
34837	1653	6	the	the	DT
34837	1653	7	receiver	receiver	NN
34837	1653	8	.	.	.
34837	1654	1	The	the	DT
34837	1654	2	powdered	powdered	JJ
34837	1654	3	coffee	coffee	NN
34837	1654	4	is	be	VBZ
34837	1654	5	to	to	TO
34837	1654	6	be	be	VB
34837	1654	7	placed	place	VBN
34837	1654	8	between	between	IN
34837	1654	9	them	-PRON-	PRP
34837	1654	10	,	,	,
34837	1654	11	so	so	IN
34837	1654	12	that	that	IN
34837	1654	13	it	-PRON-	PRP
34837	1654	14	may	may	MD
34837	1654	15	filter	filter	VB
34837	1654	16	through	through	IN
34837	1654	17	the	the	DT
34837	1654	18	lower	low	JJR
34837	1654	19	strainer	strainer	NN
34837	1654	20	,	,	,
34837	1654	21	and	and	CC
34837	1654	22	also	also	RB
34837	1654	23	through	through	IN
34837	1654	24	the	the	DT
34837	1654	25	holes	hole	NNS
34837	1654	26	at	at	IN
34837	1654	27	the	the	DT
34837	1654	28	bottom	bottom	NN
34837	1654	29	of	of	IN
34837	1654	30	the	the	DT
34837	1654	31	receiver	receiver	NN
34837	1654	32	.	.	.
34837	1655	1	Having	have	VBG
34837	1655	2	scalded	scald	VBN
34837	1655	3	the	the	DT
34837	1655	4	pot	pot	NN
34837	1655	5	,	,	,
34837	1655	6	put	put	VBD
34837	1655	7	the	the	DT
34837	1655	8	coffee	coffee	NN
34837	1655	9	into	into	IN
34837	1655	10	the	the	DT
34837	1655	11	receiver	receiver	NN
34837	1655	12	between	between	IN
34837	1655	13	the	the	DT
34837	1655	14	two	two	CD
34837	1655	15	movable	movable	JJ
34837	1655	16	strainers	strainer	NNS
34837	1655	17	,	,	,
34837	1655	18	and	and	CC
34837	1655	19	pour	pour	VBP
34837	1655	20	in	in	IN
34837	1655	21	some	some	DT
34837	1655	22	water	water	NN
34837	1655	23	which	which	WDT
34837	1655	24	must	must	MD
34837	1655	25	be	be	VB
34837	1655	26	boiling	boil	VBG
34837	1655	27	hard	hard	RB
34837	1655	28	at	at	IN
34837	1655	29	the	the	DT
34837	1655	30	time	time	NN
34837	1655	31	.	.	.
34837	1656	1	The	the	DT
34837	1656	2	coffee	coffee	NN
34837	1656	3	will	will	MD
34837	1656	4	then	then	RB
34837	1656	5	drain	drain	VB
34837	1656	6	through	through	RP
34837	1656	7	into	into	IN
34837	1656	8	the	the	DT
34837	1656	9	lower	low	JJR
34837	1656	10	part	part	NN
34837	1656	11	of	of	IN
34837	1656	12	the	the	DT
34837	1656	13	pot	pot	NN
34837	1656	14	where	where	WRB
34837	1656	15	the	the	DT
34837	1656	16	spout	spout	NN
34837	1656	17	is	be	VBZ
34837	1656	18	,	,	,
34837	1656	19	and	and	CC
34837	1656	20	will	will	MD
34837	1656	21	clear	clear	VB
34837	1656	22	itself	-PRON-	PRP
34837	1656	23	in	in	IN
34837	1656	24	passing	pass	VBG
34837	1656	25	through	through	IN
34837	1656	26	the	the	DT
34837	1656	27	holes	hole	NNS
34837	1656	28	.	.	.
34837	1657	1	Shut	shut	VB
34837	1657	2	down	down	RP
34837	1657	3	the	the	DT
34837	1657	4	lid	lid	NN
34837	1657	5	,	,	,
34837	1657	6	place	place	VB
34837	1657	7	the	the	DT
34837	1657	8	pot	pot	NN
34837	1657	9	near	near	IN
34837	1657	10	the	the	DT
34837	1657	11	fire	fire	NN
34837	1657	12	,	,	,
34837	1657	13	and	and	CC
34837	1657	14	the	the	DT
34837	1657	15	coffee	coffee	NN
34837	1657	16	will	will	MD
34837	1657	17	be	be	VB
34837	1657	18	ready	ready	JJ
34837	1657	19	for	for	IN
34837	1657	20	use	use	NN
34837	1657	21	as	as	RB
34837	1657	22	soon	soon	RB
34837	1657	23	as	as	IN
34837	1657	24	it	-PRON-	PRP
34837	1657	25	has	have	VBZ
34837	1657	26	done	do	VBN
34837	1657	27	draining	drain	VBG
34837	1657	28	through	through	RB
34837	1657	29	.	.	.
34837	1658	1	Allow	allow	VB
34837	1658	2	a	a	DT
34837	1658	3	large	large	JJ
34837	1658	4	tea	tea	NN
34837	1658	5	-	-	HYPH
34837	1658	6	spoonful	spoonful	JJ
34837	1658	7	of	of	IN
34837	1658	8	the	the	DT
34837	1658	9	powder	powder	NN
34837	1658	10	for	for	IN
34837	1658	11	each	each	DT
34837	1658	12	cup	cup	NN
34837	1658	13	that	that	WDT
34837	1658	14	you	-PRON-	PRP
34837	1658	15	intend	intend	VBP
34837	1658	16	to	to	TO
34837	1658	17	have	have	VB
34837	1658	18	.	.	.
34837	1659	1	This	this	DT
34837	1659	2	mode	mode	NN
34837	1659	3	of	of	IN
34837	1659	4	preparing	prepare	VBG
34837	1659	5	coffee	coffee	NN
34837	1659	6	is	be	VBZ
34837	1659	7	very	very	RB
34837	1659	8	expeditious	expeditious	JJ
34837	1659	9	,	,	,
34837	1659	10	and	and	CC
34837	1659	11	requires	require	VBZ
34837	1659	12	neither	neither	CC
34837	1659	13	isinglass	isinglass	NN
34837	1659	14	nor	nor	CC
34837	1659	15	white	white	JJ
34837	1659	16	of	of	IN
34837	1659	17	egg	egg	NN
34837	1659	18	.	.	.
34837	1660	1	CHOCOLATE	CHOCOLATE	NNP
34837	1660	2	.	.	.
34837	1661	1	Never	never	RB
34837	1661	2	boil	boil	VB
34837	1661	3	chocolate	chocolate	NN
34837	1661	4	in	in	IN
34837	1661	5	milk	milk	NN
34837	1661	6	,	,	,
34837	1661	7	as	as	IN
34837	1661	8	that	that	DT
34837	1661	9	spoils	spoil	VBZ
34837	1661	10	the	the	DT
34837	1661	11	flavor	flavor	NN
34837	1661	12	;	;	,
34837	1661	13	and	and	CC
34837	1661	14	do	do	VBP
34837	1661	15	not	not	RB
34837	1661	16	scrape	scrape	VB
34837	1661	17	it	-PRON-	PRP
34837	1661	18	,	,	,
34837	1661	19	but	but	CC
34837	1661	20	merely	merely	RB
34837	1661	21	cut	cut	VBD
34837	1661	22	it	-PRON-	PRP
34837	1661	23	into	into	IN
34837	1661	24	pieces	piece	NNS
34837	1661	25	.	.	.
34837	1662	1	To	to	IN
34837	1662	2	an	an	DT
34837	1662	3	ounce	ounce	NN
34837	1662	4	of	of	IN
34837	1662	5	chocolate	chocolate	NN
34837	1662	6	allow	allow	VB
34837	1662	7	a	a	DT
34837	1662	8	cup	cup	NN
34837	1662	9	of	of	IN
34837	1662	10	boiling	boiling	NN
34837	1662	11	water	water	NN
34837	1662	12	.	.	.
34837	1663	1	Having	have	VBG
34837	1663	2	first	first	RB
34837	1663	3	scalded	scald	VBN
34837	1663	4	the	the	DT
34837	1663	5	pot	pot	NN
34837	1663	6	,	,	,
34837	1663	7	put	put	VBN
34837	1663	8	in	in	IN
34837	1663	9	the	the	DT
34837	1663	10	chocolate	chocolate	NN
34837	1663	11	,	,	,
34837	1663	12	pour	pour	VB
34837	1663	13	the	the	DT
34837	1663	14	water	water	NN
34837	1663	15	on	on	IN
34837	1663	16	it	-PRON-	PRP
34837	1663	17	,	,	,
34837	1663	18	and	and	CC
34837	1663	19	boil	boil	VB
34837	1663	20	it	-PRON-	PRP
34837	1663	21	till	till	IN
34837	1663	22	one	one	CD
34837	1663	23	third	third	NN
34837	1663	24	has	have	VBZ
34837	1663	25	evaporated	evaporate	VBN
34837	1663	26	.	.	.
34837	1664	1	Then	then	RB
34837	1664	2	supply	supply	VB
34837	1664	3	that	that	IN
34837	1664	4	third	third	JJ
34837	1664	5	with	with	IN
34837	1664	6	cream	cream	NN
34837	1664	7	or	or	CC
34837	1664	8	milk	milk	NN
34837	1664	9	,	,	,
34837	1664	10	and	and	CC
34837	1664	11	take	take	VB
34837	1664	12	it	-PRON-	PRP
34837	1664	13	immediately	immediately	RB
34837	1664	14	from	from	IN
34837	1664	15	the	the	DT
34837	1664	16	fire	fire	NN
34837	1664	17	.	.	.
34837	1665	1	You	-PRON-	PRP
34837	1665	2	need	need	VBP
34837	1665	3	not	not	RB
34837	1665	4	stir	stir	VB
34837	1665	5	it	-PRON-	PRP
34837	1665	6	more	more	JJR
34837	1665	7	than	than	IN
34837	1665	8	two	two	CD
34837	1665	9	or	or	CC
34837	1665	10	three	three	CD
34837	1665	11	times	time	NNS
34837	1665	12	.	.	.
34837	1666	1	FINE	fine	JJ
34837	1666	2	LEMONADE	LEMONADE	NNP
34837	1666	3	.	.	.
34837	1667	1	Allow	allow	VB
34837	1667	2	a	a	DT
34837	1667	3	whole	whole	JJ
34837	1667	4	lemon	lemon	NN
34837	1667	5	and	and	CC
34837	1667	6	four	four	CD
34837	1667	7	or	or	CC
34837	1667	8	five	five	CD
34837	1667	9	lumps	lump	NNS
34837	1667	10	of	of	IN
34837	1667	11	loaf	loaf	NN
34837	1667	12	-	-	HYPH
34837	1667	13	sugar	sugar	NN
34837	1667	14	to	to	IN
34837	1667	15	half	half	PDT
34837	1667	16	a	a	DT
34837	1667	17	pint	pint	NN
34837	1667	18	of	of	IN
34837	1667	19	cold	cold	JJ
34837	1667	20	water	water	NN
34837	1667	21	.	.	.
34837	1668	1	Roll	roll	VB
34837	1668	2	the	the	DT
34837	1668	3	lemons	lemon	NNS
34837	1668	4	hard	hard	RB
34837	1668	5	on	on	IN
34837	1668	6	a	a	DT
34837	1668	7	table	table	NN
34837	1668	8	to	to	TO
34837	1668	9	make	make	VB
34837	1668	10	them	-PRON-	PRP
34837	1668	11	more	more	RBR
34837	1668	12	juicy	juicy	JJ
34837	1668	13	.	.	.
34837	1669	1	Cut	cut	VB
34837	1669	2	them	-PRON-	PRP
34837	1669	3	in	in	IN
34837	1669	4	half	half	DT
34837	1669	5	,	,	,
34837	1669	6	and	and	CC
34837	1669	7	squeeze	squeeze	VB
34837	1669	8	them	-PRON-	PRP
34837	1669	9	over	over	IN
34837	1669	10	the	the	DT
34837	1669	11	sugar	sugar	NN
34837	1669	12	.	.	.
34837	1670	1	Then	then	RB
34837	1670	2	pour	pour	VB
34837	1670	3	on	on	IN
34837	1670	4	the	the	DT
34837	1670	5	water	water	NN
34837	1670	6	,	,	,
34837	1670	7	and	and	CC
34837	1670	8	stir	stir	VB
34837	1670	9	till	till	IN
34837	1670	10	the	the	DT
34837	1670	11	sugar	sugar	NN
34837	1670	12	is	be	VBZ
34837	1670	13	dissolved	dissolve	VBN
34837	1670	14	.	.	.
34837	1671	1	Take	take	VB
34837	1671	2	out	out	RP
34837	1671	3	whatever	whatever	WDT
34837	1671	4	seeds	seed	NNS
34837	1671	5	may	may	MD
34837	1671	6	have	have	VB
34837	1671	7	fallen	fall	VBN
34837	1671	8	in	in	RB
34837	1671	9	.	.	.
34837	1672	1	In	in	IN
34837	1672	2	warm	warm	JJ
34837	1672	3	weather	weather	NN
34837	1672	4	,	,	,
34837	1672	5	put	put	VB
34837	1672	6	a	a	DT
34837	1672	7	lump	lump	NN
34837	1672	8	of	of	IN
34837	1672	9	ice	ice	NN
34837	1672	10	into	into	IN
34837	1672	11	each	each	DT
34837	1672	12	glass	glass	NN
34837	1672	13	.	.	.
34837	1673	1	PUNCH	PUNCH	NNP
34837	1673	2	.	.	.
34837	1674	1	Take	take	VB
34837	1674	2	three	three	CD
34837	1674	3	large	large	JJ
34837	1674	4	lemons	lemon	NNS
34837	1674	5	,	,	,
34837	1674	6	and	and	CC
34837	1674	7	roll	roll	VB
34837	1674	8	them	-PRON-	PRP
34837	1674	9	very	very	RB
34837	1674	10	hard	hard	RB
34837	1674	11	on	on	IN
34837	1674	12	the	the	DT
34837	1674	13	table	table	NN
34837	1674	14	to	to	TO
34837	1674	15	make	make	VB
34837	1674	16	them	-PRON-	PRP
34837	1674	17	more	more	RBR
34837	1674	18	juicy	juicy	JJ
34837	1674	19	.	.	.
34837	1675	1	Then	then	RB
34837	1675	2	pare	pare	VB
34837	1675	3	them	-PRON-	PRP
34837	1675	4	as	as	RB
34837	1675	5	thin	thin	JJ
34837	1675	6	as	as	IN
34837	1675	7	possible	possible	JJ
34837	1675	8	.	.	.
34837	1676	1	Cut	cut	VB
34837	1676	2	out	out	RP
34837	1676	3	the	the	DT
34837	1676	4	pulp	pulp	NN
34837	1676	5	,	,	,
34837	1676	6	and	and	CC
34837	1676	7	throw	throw	VB
34837	1676	8	away	away	RP
34837	1676	9	the	the	DT
34837	1676	10	seeds	seed	NNS
34837	1676	11	and	and	CC
34837	1676	12	the	the	DT
34837	1676	13	white	white	JJ
34837	1676	14	part	part	NN
34837	1676	15	of	of	IN
34837	1676	16	the	the	DT
34837	1676	17	rind	rind	NN
34837	1676	18	.	.	.
34837	1677	1	Put	put	VB
34837	1677	2	the	the	DT
34837	1677	3	yellow	yellow	JJ
34837	1677	4	rind	rind	NN
34837	1677	5	and	and	CC
34837	1677	6	the	the	DT
34837	1677	7	pulp	pulp	NN
34837	1677	8	into	into	IN
34837	1677	9	a	a	DT
34837	1677	10	pint	pint	NN
34837	1677	11	of	of	IN
34837	1677	12	boiling	boil	VBG
34837	1677	13	water	water	NN
34837	1677	14	;	;	:
34837	1677	15	set	set	VB
34837	1677	16	it	-PRON-	PRP
34837	1677	17	on	on	IN
34837	1677	18	the	the	DT
34837	1677	19	fire	fire	NN
34837	1677	20	,	,	,
34837	1677	21	and	and	CC
34837	1677	22	let	let	VB
34837	1677	23	it	-PRON-	PRP
34837	1677	24	boil	boil	VB
34837	1677	25	two	two	CD
34837	1677	26	or	or	CC
34837	1677	27	three	three	CD
34837	1677	28	minutes	minute	NNS
34837	1677	29	.	.	.
34837	1678	1	Take	take	VB
34837	1678	2	it	-PRON-	PRP
34837	1678	3	off	off	RP
34837	1678	4	,	,	,
34837	1678	5	and	and	CC
34837	1678	6	throw	throw	VB
34837	1678	7	in	in	RP
34837	1678	8	a	a	DT
34837	1678	9	tea	tea	NN
34837	1678	10	-	-	HYPH
34837	1678	11	spoonful	spoonful	JJ
34837	1678	12	of	of	IN
34837	1678	13	raw	raw	JJ
34837	1678	14	green	green	JJ
34837	1678	15	tea	tea	NN
34837	1678	16	of	of	IN
34837	1678	17	the	the	DT
34837	1678	18	best	good	JJS
34837	1678	19	sort	sort	NN
34837	1678	20	,	,	,
34837	1678	21	and	and	CC
34837	1678	22	let	let	VB
34837	1678	23	it	-PRON-	PRP
34837	1678	24	infuse	infuse	VB
34837	1678	25	about	about	RB
34837	1678	26	five	five	CD
34837	1678	27	minutes	minute	NNS
34837	1678	28	.	.	.
34837	1679	1	Then	then	RB
34837	1679	2	strain	strain	VB
34837	1679	3	it	-PRON-	PRP
34837	1679	4	through	through	IN
34837	1679	5	linen	linen	NN
34837	1679	6	.	.	.
34837	1680	1	Stir	stir	VB
34837	1680	2	into	into	IN
34837	1680	3	it	-PRON-	PRP
34837	1680	4	three	three	CD
34837	1680	5	quarters	quarter	NNS
34837	1680	6	of	of	IN
34837	1680	7	a	a	DT
34837	1680	8	pound	pound	NN
34837	1680	9	of	of	IN
34837	1680	10	loaf	loaf	NN
34837	1680	11	-	-	HYPH
34837	1680	12	sugar	sugar	NN
34837	1680	13	,	,	,
34837	1680	14	and	and	CC
34837	1680	15	a	a	DT
34837	1680	16	pint	pint	NN
34837	1680	17	of	of	IN
34837	1680	18	brandy	brandy	NN
34837	1680	19	,	,	,
34837	1680	20	or	or	CC
34837	1680	21	any	any	DT
34837	1680	22	other	other	JJ
34837	1680	23	suitable	suitable	JJ
34837	1680	24	liquor	liquor	NN
34837	1680	25	.	.	.
34837	1681	1	Set	set	VB
34837	1681	2	it	-PRON-	PRP
34837	1681	3	again	again	RB
34837	1681	4	over	over	IN
34837	1681	5	the	the	DT
34837	1681	6	fire	fire	NN
34837	1681	7	,	,	,
34837	1681	8	and	and	CC
34837	1681	9	when	when	WRB
34837	1681	10	it	-PRON-	PRP
34837	1681	11	is	be	VBZ
34837	1681	12	just	just	RB
34837	1681	13	ready	ready	JJ
34837	1681	14	to	to	TO
34837	1681	15	boil	boil	VB
34837	1681	16	,	,	,
34837	1681	17	remove	remove	VB
34837	1681	18	it	-PRON-	PRP
34837	1681	19	,	,	,
34837	1681	20	and	and	CC
34837	1681	21	pour	pour	VB
34837	1681	22	it	-PRON-	PRP
34837	1681	23	into	into	IN
34837	1681	24	a	a	DT
34837	1681	25	china	china	NNP
34837	1681	26	bowl	bowl	NN
34837	1681	27	or	or	CC
34837	1681	28	pitcher	pitcher	NN
34837	1681	29	.	.	.
34837	1682	1	CONVENIENT	convenient	JJ
34837	1682	2	LEMONADE	LEMONADE	NNP
34837	1682	3	.	.	.
34837	1683	1	Take	take	VB
34837	1683	2	four	four	CD
34837	1683	3	ounces	ounce	NNS
34837	1683	4	of	of	IN
34837	1683	5	powdered	powdered	JJ
34837	1683	6	tartaric	tartaric	JJ
34837	1683	7	acid	acid	NN
34837	1683	8	,	,	,
34837	1683	9	and	and	CC
34837	1683	10	two	two	CD
34837	1683	11	drachms	drachm	NNS
34837	1683	12	of	of	IN
34837	1683	13	essential	essential	JJ
34837	1683	14	oil	oil	NN
34837	1683	15	of	of	IN
34837	1683	16	lemon	lemon	NN
34837	1683	17	.	.	.
34837	1684	1	Mix	mix	VB
34837	1684	2	them	-PRON-	PRP
34837	1684	3	together	together	RB
34837	1684	4	,	,	,
34837	1684	5	and	and	CC
34837	1684	6	keep	keep	VB
34837	1684	7	them	-PRON-	PRP
34837	1684	8	in	in	IN
34837	1684	9	a	a	DT
34837	1684	10	well	well	RB
34837	1684	11	-	-	HYPH
34837	1684	12	corked	cork	VBN
34837	1684	13	phial	phial	NN
34837	1684	14	.	.	.
34837	1685	1	A	a	DT
34837	1685	2	table	table	NN
34837	1685	3	-	-	HYPH
34837	1685	4	spoonful	spoonful	JJ
34837	1685	5	mixed	mix	VBN
34837	1685	6	with	with	IN
34837	1685	7	sugar	sugar	NN
34837	1685	8	and	and	CC
34837	1685	9	water	water	NN
34837	1685	10	,	,	,
34837	1685	11	will	will	MD
34837	1685	12	make	make	VB
34837	1685	13	six	six	CD
34837	1685	14	or	or	CC
34837	1685	15	eight	eight	CD
34837	1685	16	glasses	glass	NNS
34837	1685	17	of	of	IN
34837	1685	18	lemonade	lemonade	NN
34837	1685	19	.	.	.
34837	1686	1	It	-PRON-	PRP
34837	1686	2	will	will	MD
34837	1686	3	keep	keep	VB
34837	1686	4	about	about	RB
34837	1686	5	a	a	DT
34837	1686	6	month	month	NN
34837	1686	7	,	,	,
34837	1686	8	but	but	CC
34837	1686	9	not	not	RB
34837	1686	10	longer	long	RBR
34837	1686	11	,	,	,
34837	1686	12	as	as	IN
34837	1686	13	it	-PRON-	PRP
34837	1686	14	will	will	MD
34837	1686	15	then	then	RB
34837	1686	16	lose	lose	VB
34837	1686	17	its	-PRON-	PRP$
34837	1686	18	strength	strength	NN
34837	1686	19	.	.	.
34837	1687	1	FRENCH	french	JJ
34837	1687	2	MUSTARD	mustard	NN
34837	1687	3	.	.	.
34837	1688	1	Put	put	VB
34837	1688	2	on	on	RP
34837	1688	3	a	a	DT
34837	1688	4	plate	plate	NN
34837	1688	5	an	an	DT
34837	1688	6	ounce	ounce	NN
34837	1688	7	of	of	IN
34837	1688	8	the	the	DT
34837	1688	9	very	very	RB
34837	1688	10	best	good	JJS
34837	1688	11	mustard	mustard	NN
34837	1688	12	powder	powder	NN
34837	1688	13	,	,	,
34837	1688	14	with	with	IN
34837	1688	15	a	a	DT
34837	1688	16	salt	salt	NN
34837	1688	17	-	-	HYPH
34837	1688	18	spoon	spoon	NN
34837	1688	19	of	of	IN
34837	1688	20	salt	salt	NN
34837	1688	21	,	,	,
34837	1688	22	a	a	DT
34837	1688	23	few	few	JJ
34837	1688	24	leaves	leave	NNS
34837	1688	25	of	of	IN
34837	1688	26	tarragon	tarragon	NNP
34837	1688	27	,	,	,
34837	1688	28	and	and	CC
34837	1688	29	a	a	DT
34837	1688	30	clove	clove	NN
34837	1688	31	of	of	IN
34837	1688	32	garlic	garlic	JJ
34837	1688	33	minced	mince	VBN
34837	1688	34	fine	fine	JJ
34837	1688	35	.	.	.
34837	1689	1	Pour	pour	VB
34837	1689	2	on	on	RP
34837	1689	3	by	by	IN
34837	1689	4	degrees	degree	NNS
34837	1689	5	sufficient	sufficient	JJ
34837	1689	6	vinegar	vinegar	NN
34837	1689	7	to	to	TO
34837	1689	8	dilute	dilute	VB
34837	1689	9	it	-PRON-	PRP
34837	1689	10	to	to	IN
34837	1689	11	the	the	DT
34837	1689	12	proper	proper	JJ
34837	1689	13	consistence	consistence	NN
34837	1689	14	(	(	-LRB-
34837	1689	15	about	about	IN
34837	1689	16	a	a	DT
34837	1689	17	wine	wine	NN
34837	1689	18	-	-	HYPH
34837	1689	19	glassful	glassful	JJ
34837	1689	20	)	)	-RRB-
34837	1689	21	,	,	,
34837	1689	22	and	and	CC
34837	1689	23	mix	mix	VB
34837	1689	24	it	-PRON-	PRP
34837	1689	25	well	well	RB
34837	1689	26	with	with	IN
34837	1689	27	a	a	DT
34837	1689	28	wooden	wooden	JJ
34837	1689	29	spoon	spoon	NN
34837	1689	30	.	.	.
34837	1690	1	Do	do	VBP
34837	1690	2	not	not	RB
34837	1690	3	use	use	VB
34837	1690	4	it	-PRON-	PRP
34837	1690	5	in	in	IN
34837	1690	6	less	less	JJR
34837	1690	7	than	than	IN
34837	1690	8	twenty	twenty	CD
34837	1690	9	-	-	HYPH
34837	1690	10	four	four	CD
34837	1690	11	hours	hour	NNS
34837	1690	12	after	after	IN
34837	1690	13	it	-PRON-	PRP
34837	1690	14	is	be	VBZ
34837	1690	15	mixed	mixed	JJ
34837	1690	16	.	.	.
34837	1691	1	POTATO	POTATO	NNP
34837	1691	2	FLOUR	FLOUR	NNP
34837	1691	3	.	.	.
34837	1692	1	Potato	potato	JJ
34837	1692	2	flour	flour	NN
34837	1692	3	is	be	VBZ
34837	1692	4	excellent	excellent	JJ
34837	1692	5	for	for	IN
34837	1692	6	sponge	sponge	JJ
34837	1692	7	-	-	HYPH
34837	1692	8	cake	cake	NN
34837	1692	9	,	,	,
34837	1692	10	and	and	CC
34837	1692	11	other	other	JJ
34837	1692	12	things	thing	NNS
34837	1692	13	which	which	WDT
34837	1692	14	require	require	VBP
34837	1692	15	extraordinary	extraordinary	JJ
34837	1692	16	lightness	lightness	NN
34837	1692	17	.	.	.
34837	1693	1	It	-PRON-	PRP
34837	1693	2	is	be	VBZ
34837	1693	3	also	also	RB
34837	1693	4	good	good	JJ
34837	1693	5	for	for	IN
34837	1693	6	young	young	JJ
34837	1693	7	children	child	NNS
34837	1693	8	,	,	,
34837	1693	9	and	and	CC
34837	1693	10	for	for	IN
34837	1693	11	convalescent	convalescent	JJ
34837	1693	12	sick	sick	JJ
34837	1693	13	persons	person	NNS
34837	1693	14	.	.	.
34837	1694	1	Take	take	VB
34837	1694	2	the	the	DT
34837	1694	3	best	good	JJS
34837	1694	4	and	and	CC
34837	1694	5	most	most	RBS
34837	1694	6	mealy	mealy	JJ
34837	1694	7	potatoes	potato	NNS
34837	1694	8	;	;	:
34837	1694	9	pare	pare	VBP
34837	1694	10	them	-PRON-	PRP
34837	1694	11	,	,	,
34837	1694	12	and	and	CC
34837	1694	13	wash	wash	VB
34837	1694	14	them	-PRON-	PRP
34837	1694	15	through	through	IN
34837	1694	16	several	several	JJ
34837	1694	17	waters	water	NNS
34837	1694	18	.	.	.
34837	1695	1	Then	then	RB
34837	1695	2	rasp	rasp	NNP
34837	1695	3	or	or	CC
34837	1695	4	grate	grate	VB
34837	1695	5	them	-PRON-	PRP
34837	1695	6	over	over	IN
34837	1695	7	a	a	DT
34837	1695	8	tureen	tureen	JJ
34837	1695	9	half	half	NN
34837	1695	10	full	full	JJ
34837	1695	11	of	of	IN
34837	1695	12	cold	cold	JJ
34837	1695	13	water	water	NN
34837	1695	14	.	.	.
34837	1696	1	Continue	continue	VB
34837	1696	2	to	to	TO
34837	1696	3	grate	grate	VB
34837	1696	4	the	the	DT
34837	1696	5	potatoes	potato	NNS
34837	1696	6	till	till	IN
34837	1696	7	the	the	DT
34837	1696	8	lower	low	JJR
34837	1696	9	half	half	NN
34837	1696	10	of	of	IN
34837	1696	11	the	the	DT
34837	1696	12	tureen	tureen	NN
34837	1696	13	is	be	VBZ
34837	1696	14	filled	fill	VBN
34837	1696	15	with	with	IN
34837	1696	16	the	the	DT
34837	1696	17	pulp	pulp	NN
34837	1696	18	,	,	,
34837	1696	19	so	so	IN
34837	1696	20	that	that	IN
34837	1696	21	the	the	DT
34837	1696	22	water	water	NN
34837	1696	23	may	may	MD
34837	1696	24	rise	rise	VB
34837	1696	25	to	to	IN
34837	1696	26	the	the	DT
34837	1696	27	top	top	NN
34837	1696	28	.	.	.
34837	1697	1	The	the	DT
34837	1697	2	mealy	mealy	JJ
34837	1697	3	part	part	NN
34837	1697	4	of	of	IN
34837	1697	5	the	the	DT
34837	1697	6	potatoes	potato	NNS
34837	1697	7	will	will	MD
34837	1697	8	sink	sink	VB
34837	1697	9	to	to	IN
34837	1697	10	the	the	DT
34837	1697	11	bottom	bottom	NN
34837	1697	12	,	,	,
34837	1697	13	while	while	IN
34837	1697	14	the	the	DT
34837	1697	15	remainder	remainder	NN
34837	1697	16	or	or	CC
34837	1697	17	the	the	DT
34837	1697	18	useless	useless	JJ
34837	1697	19	part	part	NN
34837	1697	20	will	will	MD
34837	1697	21	rise	rise	VB
34837	1697	22	to	to	IN
34837	1697	23	the	the	DT
34837	1697	24	surface	surface	NN
34837	1697	25	.	.	.
34837	1698	1	When	when	WRB
34837	1698	2	nothing	nothing	NN
34837	1698	3	more	more	JJR
34837	1698	4	rises	rise	NNS
34837	1698	5	,	,	,
34837	1698	6	pour	pour	VB
34837	1698	7	off	off	RP
34837	1698	8	the	the	DT
34837	1698	9	water	water	NN
34837	1698	10	carefully	carefully	RB
34837	1698	11	,	,	,
34837	1698	12	and	and	CC
34837	1698	13	dry	dry	VB
34837	1698	14	the	the	DT
34837	1698	15	flour	flour	NN
34837	1698	16	which	which	WDT
34837	1698	17	you	-PRON-	PRP
34837	1698	18	find	find	VBP
34837	1698	19	at	at	IN
34837	1698	20	the	the	DT
34837	1698	21	bottom	bottom	NN
34837	1698	22	.	.	.
34837	1699	1	When	when	WRB
34837	1699	2	quite	quite	RB
34837	1699	3	dry	dry	JJ
34837	1699	4	,	,	,
34837	1699	5	pound	pound	VB
34837	1699	6	it	-PRON-	PRP
34837	1699	7	in	in	IN
34837	1699	8	a	a	DT
34837	1699	9	mortar	mortar	NN
34837	1699	10	to	to	IN
34837	1699	11	a	a	DT
34837	1699	12	fine	fine	JJ
34837	1699	13	powder	powder	NN
34837	1699	14	,	,	,
34837	1699	15	and	and	CC
34837	1699	16	sift	sift	VB
34837	1699	17	it	-PRON-	PRP
34837	1699	18	through	through	IN
34837	1699	19	a	a	DT
34837	1699	20	sieve	sieve	NN
34837	1699	21	.	.	.
34837	1700	1	Potato	potato	JJ
34837	1700	2	flour	flour	NN
34837	1700	3	is	be	VBZ
34837	1700	4	much	much	RB
34837	1700	5	lighter	light	JJR
34837	1700	6	than	than	IN
34837	1700	7	that	that	DT
34837	1700	8	of	of	IN
34837	1700	9	wheat	wheat	NN
34837	1700	10	.	.	.
34837	1701	1	COLD	COLD	NNP
34837	1701	2	PICKLES	pickle	NNS
34837	1701	3	.	.	.
34837	1702	1	Season	season	NN
34837	1702	2	some	some	DT
34837	1702	3	of	of	IN
34837	1702	4	the	the	DT
34837	1702	5	best	good	JJS
34837	1702	6	vinegar	vinegar	NN
34837	1702	7	with	with	IN
34837	1702	8	a	a	DT
34837	1702	9	little	little	JJ
34837	1702	10	garlic	garlic	NN
34837	1702	11	,	,	,
34837	1702	12	a	a	DT
34837	1702	13	little	little	JJ
34837	1702	14	tarragon	tarragon	NN
34837	1702	15	,	,	,
34837	1702	16	and	and	CC
34837	1702	17	a	a	DT
34837	1702	18	little	little	JJ
34837	1702	19	sweet	sweet	JJ
34837	1702	20	-	-	HYPH
34837	1702	21	oil	oil	NN
34837	1702	22	.	.	.
34837	1703	1	Put	put	VB
34837	1703	2	it	-PRON-	PRP
34837	1703	3	into	into	IN
34837	1703	4	a	a	DT
34837	1703	5	glass	glass	NN
34837	1703	6	jar	jar	NN
34837	1703	7	,	,	,
34837	1703	8	and	and	CC
34837	1703	9	keep	keep	VB
34837	1703	10	it	-PRON-	PRP
34837	1703	11	well	well	RB
34837	1703	12	covered	cover	VBN
34837	1703	13	.	.	.
34837	1704	1	You	-PRON-	PRP
34837	1704	2	may	may	MD
34837	1704	3	throw	throw	VB
34837	1704	4	into	into	IN
34837	1704	5	it	-PRON-	PRP
34837	1704	6	the	the	DT
34837	1704	7	green	green	JJ
34837	1704	8	seeds	seed	NNS
34837	1704	9	of	of	IN
34837	1704	10	nasturtians	nasturtian	NNS
34837	1704	11	,	,	,
34837	1704	12	morella	morella	NN
34837	1704	13	cherries	cherry	NNS
34837	1704	14	,	,	,
34837	1704	15	little	little	JJ
34837	1704	16	onions	onion	NNS
34837	1704	17	,	,	,
34837	1704	18	small	small	JJ
34837	1704	19	young	young	JJ
34837	1704	20	carrots	carrot	NNS
34837	1704	21	when	when	WRB
34837	1704	22	but	but	CC
34837	1704	23	a	a	DT
34837	1704	24	finger	finger	NN
34837	1704	25	long	long	JJ
34837	1704	26	,	,	,
34837	1704	27	radish	radish	JJ
34837	1704	28	pods	pod	NNS
34837	1704	29	,	,	,
34837	1704	30	and	and	CC
34837	1704	31	various	various	JJ
34837	1704	32	other	other	JJ
34837	1704	33	things	thing	NNS
34837	1704	34	.	.	.
34837	1705	1	Keep	keep	VB
34837	1705	2	the	the	DT
34837	1705	3	jar	jar	NN
34837	1705	4	well	well	RB
34837	1705	5	closed	closed	JJ
34837	1705	6	,	,	,
34837	1705	7	and	and	CC
34837	1705	8	the	the	DT
34837	1705	9	pickles	pickle	NNS
34837	1705	10	will	will	MD
34837	1705	11	be	be	VB
34837	1705	12	as	as	RB
34837	1705	13	good	good	JJ
34837	1705	14	and	and	CC
34837	1705	15	keep	keep	VB
34837	1705	16	as	as	RB
34837	1705	17	long	long	RB
34837	1705	18	as	as	IN
34837	1705	19	if	if	IN
34837	1705	20	they	-PRON-	PRP
34837	1705	21	had	have	VBD
34837	1705	22	been	be	VBN
34837	1705	23	boiled	boil	VBN
34837	1705	24	.	.	.
34837	1706	1	Nasturtians	nasturtian	NNS
34837	1706	2	and	and	CC
34837	1706	3	cherries	cherry	NNS
34837	1706	4	will	will	MD
34837	1706	5	keep	keep	VB
34837	1706	6	in	in	IN
34837	1706	7	plain	plain	JJ
34837	1706	8	vinegar	vinegar	NN
34837	1706	9	without	without	IN
34837	1706	10	any	any	DT
34837	1706	11	seasoning	seasoning	NN
34837	1706	12	.	.	.
34837	1707	1	CORNICHONS	CORNICHONS	NNP
34837	1707	2	,	,	,
34837	1707	3	OR	or	CC
34837	1707	4	FRENCH	FRENCH	NNP
34837	1707	5	CUCUMBER	CUCUMBER	NNP
34837	1707	6	PICKLES	pickle	NNS
34837	1707	7	.	.	.
34837	1708	1	Take	take	VB
34837	1708	2	ten	ten	CD
34837	1708	3	pounds	pound	NNS
34837	1708	4	of	of	IN
34837	1708	5	very	very	RB
34837	1708	6	small	small	JJ
34837	1708	7	cucumbers	cucumber	NNS
34837	1708	8	.	.	.
34837	1709	1	Brush	brush	VB
34837	1709	2	them	-PRON-	PRP
34837	1709	3	all	all	DT
34837	1709	4	over	over	RB
34837	1709	5	to	to	TO
34837	1709	6	clean	clean	VB
34837	1709	7	them	-PRON-	PRP
34837	1709	8	well	well	RB
34837	1709	9	,	,	,
34837	1709	10	and	and	CC
34837	1709	11	cut	cut	VBD
34837	1709	12	off	off	RP
34837	1709	13	the	the	DT
34837	1709	14	stems	stem	NNS
34837	1709	15	.	.	.
34837	1710	1	Put	put	VB
34837	1710	2	them	-PRON-	PRP
34837	1710	3	into	into	IN
34837	1710	4	an	an	DT
34837	1710	5	earthen	earthen	JJ
34837	1710	6	pan	pan	NN
34837	1710	7	with	with	IN
34837	1710	8	two	two	CD
34837	1710	9	handfuls	handful	NNS
34837	1710	10	of	of	IN
34837	1710	11	salt	salt	NN
34837	1710	12	.	.	.
34837	1711	1	Let	let	VB
34837	1711	2	them	-PRON-	PRP
34837	1711	3	rest	rest	VB
34837	1711	4	twenty	twenty	CD
34837	1711	5	-	-	HYPH
34837	1711	6	four	four	CD
34837	1711	7	hours	hour	NNS
34837	1711	8	,	,	,
34837	1711	9	and	and	CC
34837	1711	10	then	then	RB
34837	1711	11	drain	drain	VB
34837	1711	12	them	-PRON-	PRP
34837	1711	13	.	.	.
34837	1712	1	When	when	WRB
34837	1712	2	they	-PRON-	PRP
34837	1712	3	are	be	VBP
34837	1712	4	well	well	RB
34837	1712	5	drained	drained	JJ
34837	1712	6	,	,	,
34837	1712	7	put	put	VB
34837	1712	8	them	-PRON-	PRP
34837	1712	9	back	back	RB
34837	1712	10	into	into	IN
34837	1712	11	the	the	DT
34837	1712	12	same	same	JJ
34837	1712	13	pan	pan	NN
34837	1712	14	,	,	,
34837	1712	15	and	and	CC
34837	1712	16	pour	pour	VB
34837	1712	17	in	in	IN
34837	1712	18	a	a	DT
34837	1712	19	quantity	quantity	NN
34837	1712	20	of	of	IN
34837	1712	21	boiling	boil	VBG
34837	1712	22	hot	hot	JJ
34837	1712	23	white	white	JJ
34837	1712	24	wine	wine	NN
34837	1712	25	vinegar	vinegar	NN
34837	1712	26	,	,	,
34837	1712	27	sufficient	sufficient	JJ
34837	1712	28	to	to	TO
34837	1712	29	cover	cover	VB
34837	1712	30	them	-PRON-	PRP
34837	1712	31	.	.	.
34837	1713	1	Then	then	RB
34837	1713	2	cover	cover	VB
34837	1713	3	the	the	DT
34837	1713	4	pan	pan	NN
34837	1713	5	carefully	carefully	RB
34837	1713	6	with	with	IN
34837	1713	7	a	a	DT
34837	1713	8	lid	lid	NN
34837	1713	9	or	or	CC
34837	1713	10	dish	dish	NN
34837	1713	11	,	,	,
34837	1713	12	and	and	CC
34837	1713	13	let	let	VB
34837	1713	14	the	the	DT
34837	1713	15	cucumbers	cucumber	NNS
34837	1713	16	set	set	VBN
34837	1713	17	in	in	IN
34837	1713	18	the	the	DT
34837	1713	19	vinegar	vinegar	NN
34837	1713	20	twenty	twenty	CD
34837	1713	21	-	-	HYPH
34837	1713	22	four	four	CD
34837	1713	23	hours	hour	NNS
34837	1713	24	.	.	.
34837	1714	1	They	-PRON-	PRP
34837	1714	2	will	will	MD
34837	1714	3	then	then	RB
34837	1714	4	be	be	VB
34837	1714	5	yellow	yellow	JJ
34837	1714	6	.	.	.
34837	1715	1	Pour	pour	VB
34837	1715	2	the	the	DT
34837	1715	3	vinegar	vinegar	NN
34837	1715	4	from	from	IN
34837	1715	5	them	-PRON-	PRP
34837	1715	6	,	,	,
34837	1715	7	and	and	CC
34837	1715	8	cover	cover	VB
34837	1715	9	them	-PRON-	PRP
34837	1715	10	with	with	IN
34837	1715	11	vine	vine	NN
34837	1715	12	-	-	HYPH
34837	1715	13	leaves	leave	NNS
34837	1715	14	.	.	.
34837	1716	1	Boil	boil	VB
34837	1716	2	the	the	DT
34837	1716	3	vinegar	vinegar	NN
34837	1716	4	again	again	RB
34837	1716	5	,	,	,
34837	1716	6	and	and	CC
34837	1716	7	when	when	WRB
34837	1716	8	it	-PRON-	PRP
34837	1716	9	boils	boil	VBZ
34837	1716	10	throw	throw	VB
34837	1716	11	it	-PRON-	PRP
34837	1716	12	over	over	IN
34837	1716	13	the	the	DT
34837	1716	14	cucumbers	cucumber	NNS
34837	1716	15	,	,	,
34837	1716	16	stirring	stir	VBG
34837	1716	17	them	-PRON-	PRP
34837	1716	18	well	well	RB
34837	1716	19	.	.	.
34837	1717	1	When	when	WRB
34837	1717	2	the	the	DT
34837	1717	3	vinegar	vinegar	NN
34837	1717	4	is	be	VBZ
34837	1717	5	cold	cold	JJ
34837	1717	6	,	,	,
34837	1717	7	pour	pour	VB
34837	1717	8	it	-PRON-	PRP
34837	1717	9	from	from	IN
34837	1717	10	the	the	DT
34837	1717	11	cucumbers	cucumber	NNS
34837	1717	12	,	,	,
34837	1717	13	and	and	CC
34837	1717	14	boil	boil	VB
34837	1717	15	it	-PRON-	PRP
34837	1717	16	again	again	RB
34837	1717	17	.	.	.
34837	1718	1	Then	then	RB
34837	1718	2	pour	pour	VB
34837	1718	3	it	-PRON-	PRP
34837	1718	4	over	over	IN
34837	1718	5	them	-PRON-	PRP
34837	1718	6	,	,	,
34837	1718	7	and	and	CC
34837	1718	8	proceed	proceed	VB
34837	1718	9	in	in	IN
34837	1718	10	this	this	DT
34837	1718	11	manner	manner	NN
34837	1718	12	four	four	CD
34837	1718	13	or	or	CC
34837	1718	14	five	five	CD
34837	1718	15	times	time	NNS
34837	1718	16	,	,	,
34837	1718	17	till	till	IN
34837	1718	18	they	-PRON-	PRP
34837	1718	19	become	become	VBP
34837	1718	20	of	of	IN
34837	1718	21	a	a	DT
34837	1718	22	fine	fine	JJ
34837	1718	23	green	green	NN
34837	1718	24	.	.	.
34837	1719	1	Keep	keep	VB
34837	1719	2	them	-PRON-	PRP
34837	1719	3	in	in	IN
34837	1719	4	the	the	DT
34837	1719	5	interval	interval	NN
34837	1719	6	always	always	RB
34837	1719	7	covered	cover	VBN
34837	1719	8	with	with	IN
34837	1719	9	a	a	DT
34837	1719	10	layer	layer	NN
34837	1719	11	of	of	IN
34837	1719	12	vine	vine	NN
34837	1719	13	-	-	HYPH
34837	1719	14	leaves	leave	NNS
34837	1719	15	,	,	,
34837	1719	16	fresh	fresh	JJ
34837	1719	17	each	each	DT
34837	1719	18	time	time	NN
34837	1719	19	,	,	,
34837	1719	20	and	and	CC
34837	1719	21	also	also	RB
34837	1719	22	with	with	IN
34837	1719	23	a	a	DT
34837	1719	24	cloth	cloth	NN
34837	1719	25	kept	keep	VBN
34837	1719	26	down	down	RP
34837	1719	27	by	by	IN
34837	1719	28	a	a	DT
34837	1719	29	large	large	JJ
34837	1719	30	dish	dish	NN
34837	1719	31	.	.	.
34837	1720	1	This	this	DT
34837	1720	2	,	,	,
34837	1720	3	by	by	IN
34837	1720	4	keeping	keep	VBG
34837	1720	5	in	in	IN
34837	1720	6	the	the	DT
34837	1720	7	steam	steam	NN
34837	1720	8	,	,	,
34837	1720	9	will	will	MD
34837	1720	10	assist	assist	VB
34837	1720	11	them	-PRON-	PRP
34837	1720	12	in	in	IN
34837	1720	13	greening	green	VBG
34837	1720	14	.	.	.
34837	1721	1	Then	then	RB
34837	1721	2	drain	drain	VB
34837	1721	3	them	-PRON-	PRP
34837	1721	4	on	on	IN
34837	1721	5	a	a	DT
34837	1721	6	sieve	sieve	NN
34837	1721	7	,	,	,
34837	1721	8	and	and	CC
34837	1721	9	put	put	VBD
34837	1721	10	them	-PRON-	PRP
34837	1721	11	into	into	IN
34837	1721	12	glass	glass	NN
34837	1721	13	jars	jar	NNS
34837	1721	14	.	.	.
34837	1722	1	Afterwards	afterwards	RB
34837	1722	2	,	,	,
34837	1722	3	boil	boil	VB
34837	1722	4	some	some	DT
34837	1722	5	fresh	fresh	JJ
34837	1722	6	white	white	JJ
34837	1722	7	wine	wine	NN
34837	1722	8	vinegar	vinegar	NN
34837	1722	9	,	,	,
34837	1722	10	first	first	RB
34837	1722	11	mixing	mix	VBG
34837	1722	12	in	in	IN
34837	1722	13	it	-PRON-	PRP
34837	1722	14	the	the	DT
34837	1722	15	following	follow	VBG
34837	1722	16	seasoning	seasoning	NN
34837	1722	17	.	.	.
34837	1723	1	To	to	IN
34837	1723	2	every	every	DT
34837	1723	3	quart	quart	NN
34837	1723	4	of	of	IN
34837	1723	5	vinegar	vinegar	NN
34837	1723	6	allow	allow	VB
34837	1723	7	half	half	PDT
34837	1723	8	an	an	DT
34837	1723	9	ounce	ounce	NN
34837	1723	10	of	of	IN
34837	1723	11	mace	mace	NN
34837	1723	12	,	,	,
34837	1723	13	half	half	PDT
34837	1723	14	an	an	DT
34837	1723	15	ounce	ounce	NN
34837	1723	16	of	of	IN
34837	1723	17	sliced	slice	VBN
34837	1723	18	ginger	ginger	NN
34837	1723	19	,	,	,
34837	1723	20	half	half	PDT
34837	1723	21	an	an	DT
34837	1723	22	ounce	ounce	NN
34837	1723	23	of	of	IN
34837	1723	24	whole	whole	JJ
34837	1723	25	black	black	JJ
34837	1723	26	pepper	pepper	NN
34837	1723	27	,	,	,
34837	1723	28	six	six	CD
34837	1723	29	cloves	clove	NNS
34837	1723	30	,	,	,
34837	1723	31	a	a	DT
34837	1723	32	few	few	JJ
34837	1723	33	sprigs	sprig	NNS
34837	1723	34	of	of	IN
34837	1723	35	tarragon	tarragon	NNP
34837	1723	36	,	,	,
34837	1723	37	and	and	CC
34837	1723	38	half	half	PDT
34837	1723	39	a	a	DT
34837	1723	40	clove	clove	NN
34837	1723	41	of	of	IN
34837	1723	42	garlic	garlic	NN
34837	1723	43	.	.	.
34837	1724	1	Boil	boil	VB
34837	1724	2	the	the	DT
34837	1724	3	vinegar	vinegar	NN
34837	1724	4	with	with	IN
34837	1724	5	these	these	DT
34837	1724	6	ingredients	ingredient	NNS
34837	1724	7	for	for	IN
34837	1724	8	five	five	CD
34837	1724	9	minutes	minute	NNS
34837	1724	10	,	,	,
34837	1724	11	and	and	CC
34837	1724	12	then	then	RB
34837	1724	13	pour	pour	VB
34837	1724	14	it	-PRON-	PRP
34837	1724	15	hot	hot	JJ
34837	1724	16	on	on	IN
34837	1724	17	the	the	DT
34837	1724	18	pickles	pickle	NNS
34837	1724	19	.	.	.
34837	1725	1	Tie	tie	VB
34837	1725	2	them	-PRON-	PRP
34837	1725	3	up	up	RP
34837	1725	4	carefully	carefully	RB
34837	1725	5	.	.	.
34837	1726	1	They	-PRON-	PRP
34837	1726	2	may	may	MD
34837	1726	3	be	be	VB
34837	1726	4	used	use	VBN
34837	1726	5	in	in	IN
34837	1726	6	a	a	DT
34837	1726	7	week	week	NN
34837	1726	8	.	.	.
34837	1727	1	The	the	DT
34837	1727	2	generality	generality	NN
34837	1727	3	of	of	IN
34837	1727	4	French	french	JJ
34837	1727	5	pickles	pickle	NNS
34837	1727	6	,	,	,
34837	1727	7	are	be	VBP
34837	1727	8	made	make	VBN
34837	1727	9	in	in	IN
34837	1727	10	a	a	DT
34837	1727	11	manner	manner	NN
34837	1727	12	similar	similar	JJ
34837	1727	13	to	to	IN
34837	1727	14	those	those	DT
34837	1727	15	of	of	IN
34837	1727	16	England	England	NNP
34837	1727	17	and	and	CC
34837	1727	18	America	America	NNP
34837	1727	19	.	.	.
34837	1728	1	FINE	fine	JJ
34837	1728	2	COLOGNE	COLOGNE	NNP
34837	1728	3	WATER	water	NN
34837	1728	4	.	.	.
34837	1729	1	Procure	procure	NN
34837	1729	2	at	at	IN
34837	1729	3	an	an	DT
34837	1729	4	apothecary	apothecary	NN
34837	1729	5	's	be	VBZ
34837	1729	6	the	the	DT
34837	1729	7	following	follow	VBG
34837	1729	8	oils	oil	NNS
34837	1729	9	and	and	CC
34837	1729	10	have	have	VB
34837	1729	11	them	-PRON-	PRP
34837	1729	12	all	all	DT
34837	1729	13	put	put	VBN
34837	1729	14	into	into	IN
34837	1729	15	the	the	DT
34837	1729	16	same	same	JJ
34837	1729	17	phial:--Oil	phial:--oil	NN
34837	1729	18	of	of	IN
34837	1729	19	lemon	lemon	NN
34837	1729	20	,	,	,
34837	1729	21	2	2	CD
34837	1729	22	drams	dram	NNS
34837	1729	23	;	;	:
34837	1729	24	oil	oil	NN
34837	1729	25	of	of	IN
34837	1729	26	rosemary	rosemary	NNP
34837	1729	27	,	,	,
34837	1729	28	2	2	CD
34837	1729	29	drams	dram	NNS
34837	1729	30	;	;	:
34837	1729	31	oil	oil	NN
34837	1729	32	of	of	IN
34837	1729	33	lavender	lavender	NN
34837	1729	34	,	,	,
34837	1729	35	1	1	CD
34837	1729	36	dram	dram	NN
34837	1729	37	;	;	:
34837	1729	38	oil	oil	NN
34837	1729	39	of	of	IN
34837	1729	40	bergamot	bergamot	NN
34837	1729	41	,	,	,
34837	1729	42	2	2	CD
34837	1729	43	drams	dram	NNS
34837	1729	44	;	;	:
34837	1729	45	oil	oil	NN
34837	1729	46	of	of	IN
34837	1729	47	cinnamon	cinnamon	NN
34837	1729	48	,	,	,
34837	1729	49	10	10	CD
34837	1729	50	drops	drop	NNS
34837	1729	51	;	;	:
34837	1729	52	oil	oil	NN
34837	1729	53	of	of	IN
34837	1729	54	cloves	clove	NNS
34837	1729	55	,	,	,
34837	1729	56	10	10	CD
34837	1729	57	drops	drop	NNS
34837	1729	58	;	;	:
34837	1729	59	oil	oil	NN
34837	1729	60	of	of	IN
34837	1729	61	roses	rose	NNS
34837	1729	62	,	,	,
34837	1729	63	2	2	CD
34837	1729	64	drops	drop	NNS
34837	1729	65	;	;	:
34837	1729	66	tincture	tincture	NN
34837	1729	67	of	of	IN
34837	1729	68	musk	musk	NN
34837	1729	69	,	,	,
34837	1729	70	8	8	CD
34837	1729	71	drops	drop	NNS
34837	1729	72	.	.	.
34837	1730	1	Put	put	NN
34837	1730	2	2	2	CD
34837	1730	3	pint	pint	NN
34837	1730	4	of	of	IN
34837	1730	5	highly	highly	RB
34837	1730	6	rectified	rectified	JJ
34837	1730	7	spirits	spirit	NNS
34837	1730	8	of	of	IN
34837	1730	9	wine	wine	NN
34837	1730	10	into	into	IN
34837	1730	11	a	a	DT
34837	1730	12	bottle	bottle	NN
34837	1730	13	,	,	,
34837	1730	14	and	and	CC
34837	1730	15	pour	pour	VB
34837	1730	16	the	the	DT
34837	1730	17	oils	oil	NNS
34837	1730	18	into	into	IN
34837	1730	19	it	-PRON-	PRP
34837	1730	20	.	.	.
34837	1731	1	Shake	shake	VB
34837	1731	2	it	-PRON-	PRP
34837	1731	3	hard	hard	JJ
34837	1731	4	for	for	IN
34837	1731	5	a	a	DT
34837	1731	6	few	few	JJ
34837	1731	7	minutes	minute	NNS
34837	1731	8	,	,	,
34837	1731	9	having	have	VBG
34837	1731	10	corked	cork	VBN
34837	1731	11	it	-PRON-	PRP
34837	1731	12	tightly	tightly	RB
34837	1731	13	.	.	.
34837	1732	1	It	-PRON-	PRP
34837	1732	2	will	will	MD
34837	1732	3	be	be	VB
34837	1732	4	fit	fit	JJ
34837	1732	5	for	for	IN
34837	1732	6	immediate	immediate	JJ
34837	1732	7	use	use	NN
34837	1732	8	,	,	,
34837	1732	9	but	but	CC
34837	1732	10	it	-PRON-	PRP
34837	1732	11	improves	improve	VBZ
34837	1732	12	by	by	IN
34837	1732	13	keeping	keep	VBG
34837	1732	14	.	.	.
34837	1733	1	If	if	IN
34837	1733	2	you	-PRON-	PRP
34837	1733	3	wish	wish	VBP
34837	1733	4	it	-PRON-	PRP
34837	1733	5	stronger	strong	JJR
34837	1733	6	,	,	,
34837	1733	7	double	double	PDT
34837	1733	8	the	the	DT
34837	1733	9	quantity	quantity	NN
34837	1733	10	of	of	IN
34837	1733	11	all	all	PDT
34837	1733	12	the	the	DT
34837	1733	13	oils	oil	NNS
34837	1733	14	,	,	,
34837	1733	15	but	but	CC
34837	1733	16	have	have	VBP
34837	1733	17	only	only	RB
34837	1733	18	a	a	DT
34837	1733	19	pint	pint	NN
34837	1733	20	of	of	IN
34837	1733	21	spirits	spirit	NNS
34837	1733	22	of	of	IN
34837	1733	23	wine	wine	NN
34837	1733	24	.	.	.
34837	1734	1	THE	the	DT
34837	1734	2	END	END	NNP
34837	1734	3	.	.	.
34837	1735	1	Transcriber	Transcriber	NNP
34837	1735	2	's	's	POS
34837	1735	3	Note	note	NN
34837	1735	4	The	the	DT
34837	1735	5	following	follow	VBG
34837	1735	6	typographical	typographical	JJ
34837	1735	7	errors	error	NNS
34837	1735	8	were	be	VBD
34837	1735	9	corrected	correct	VBN
34837	1735	10	:	:	:
34837	1735	11	Page	page	NN
34837	1735	12	Error	error	NN
34837	1735	13	v	v	NN
34837	1735	14	Green	Green	NNP
34837	1735	15	Peas	Peas	NNP
34837	1735	16	Soup	Soup	NNP
34837	1735	17	ib	ib	UH
34837	1735	18	changed	change	VBD
34837	1735	19	to	to	IN
34837	1735	20	Green	Green	NNP
34837	1735	21	Peas	Peas	NNP
34837	1735	22	Soup	Soup	NNP
34837	1735	23	ib	ib	UH
34837	1735	24	.	.	.
34837	1736	1	v	v	LS
34837	1736	2	Garlic	Garlic	NNP
34837	1736	3	Butter	Butter	NNP
34837	1736	4	ib	ib	IN
34837	1736	5	changed	change	VBD
34837	1736	6	to	to	IN
34837	1736	7	Garlic	Garlic	NNP
34837	1736	8	Butter	Butter	NNP
34837	1736	9	ib	ib	IN
34837	1736	10	.	.	.
34837	1737	1	vi	vi	NNP
34837	1737	2	Hazlenut	Hazlenut	NNP
34837	1737	3	changed	change	VBD
34837	1737	4	to	to	IN
34837	1737	5	Hazelnut	Hazelnut	NNP
34837	1737	6	viii	viii	VB
34837	1737	7	French	French	NNP
34837	1737	8	Cakes	Cakes	NNPS
34837	1737	9	changed	change	VBD
34837	1737	10	to	to	IN
34837	1737	11	French	French	NNP
34837	1737	12	Paste	Paste	NNP
34837	1737	13	ix	ix	IN
34837	1737	14	Chocolate	Chocolate	NNP
34837	1737	15	Drops	Drops	NNPS
34837	1737	16	ib	ib	IN
34837	1737	17	changed	change	VBD
34837	1737	18	to	to	IN
34837	1737	19	Chocolate	Chocolate	NNP
34837	1737	20	Drops	Drops	NNPS
34837	1737	21	ib	ib	IN
34837	1737	22	.	.	.
34837	1738	1	16	16	CD
34837	1738	2	our	-PRON-	PRP$
34837	1738	3	pounds	pound	NNS
34837	1738	4	changed	change	VBD
34837	1738	5	to	to	IN
34837	1738	6	four	four	CD
34837	1738	7	pounds	pound	NNS
34837	1738	8	21	21	CD
34837	1738	9	marmelade	marmelade	NN
34837	1738	10	changed	change	VBN
34837	1738	11	to	to	TO
34837	1738	12	marmalade	marmalade	VB
34837	1738	13	31	31	CD
34837	1738	14	rolled	roll	VBN
34837	1738	15	in	in	IN
34837	1738	16	flour	flour	NN
34837	1738	17	changed	change	VBN
34837	1738	18	to	to	IN
34837	1738	19	rolled	roll	VBN
34837	1738	20	in	in	IN
34837	1738	21	flour	flour	NN
34837	1738	22	,	,	,
34837	1738	23	31	31	CD
34837	1738	24	en	en	NN
34837	1738	25	minutes	minute	NNS
34837	1738	26	changed	change	VBD
34837	1738	27	to	to	IN
34837	1738	28	ten	ten	CD
34837	1738	29	minutes	minute	NNS
34837	1738	30	32	32	CD
34837	1738	31	SIRLOIN	sirloin	NN
34837	1738	32	OF	of	IN
34837	1738	33	BEEF	BEEF	NNP
34837	1738	34	changed	change	VBN
34837	1738	35	to	to	IN
34837	1738	36	SIRLOIN	SIRLOIN	NNP
34837	1738	37	OF	of	IN
34837	1738	38	BEEF	BEEF	NNP
34837	1738	39	.	.	.
34837	1739	1	33	33	CD
34837	1739	2	hem	hem	NN
34837	1739	3	round	round	RB
34837	1739	4	changed	change	VBD
34837	1739	5	to	to	IN
34837	1739	6	them	-PRON-	PRP
34837	1739	7	round	round	VB
34837	1739	8	34	34	CD
34837	1739	9	pen	pen	NN
34837	1739	10	-	-	HYPH
34837	1739	11	knife	knife	NN
34837	1739	12	,	,	,
34837	1739	13	changed	change	VBN
34837	1739	14	to	to	IN
34837	1739	15	pen	pen	NN
34837	1739	16	-	-	HYPH
34837	1739	17	knife	knife	NN
34837	1739	18	.	.	.
34837	1740	1	67	67	CD
34837	1740	2	same	same	JJ
34837	1740	3	manner	manner	NN
34837	1740	4	changed	change	VBD
34837	1740	5	to	to	IN
34837	1740	6	same	same	JJ
34837	1740	7	manner	manner	NN
34837	1740	8	.	.	.
34837	1741	1	70	70	CD
34837	1741	2	of	of	IN
34837	1741	3	brandy	brandy	NN
34837	1741	4	changed	change	VBN
34837	1741	5	to	to	IN
34837	1741	6	of	of	IN
34837	1741	7	brandy	brandy	NN
34837	1741	8	.	.	.
34837	1742	1	73	73	CD
34837	1742	2	warm	warm	JJ
34837	1742	3	water	water	NN
34837	1742	4	changed	change	VBD
34837	1742	5	to	to	IN
34837	1742	6	warm	warm	JJ
34837	1742	7	water	water	NN
34837	1742	8	.	.	.
34837	1743	1	82	82	CD
34837	1743	2	Ham	Ham	NNP
34837	1743	3	Omelet	Omelet	NNP
34837	1743	4	changed	change	VBD
34837	1743	5	to	to	IN
34837	1743	6	Ham	Ham	NNP
34837	1743	7	Omelet	Omelet	NNP
34837	1743	8	.	.	.
34837	1744	1	92	92	CD
34837	1744	2	over	over	IN
34837	1744	3	its	-PRON-	PRP$
34837	1744	4	inside	inside	NN
34837	1744	5	changed	change	VBN
34837	1744	6	to	to	IN
34837	1744	7	over	over	IN
34837	1744	8	its	-PRON-	PRP$
34837	1744	9	inside	inside	NN
34837	1744	10	.	.	.
34837	1745	1	103	103	CD
34837	1745	2	sieve	sieve	VBP
34837	1745	3	or	or	CC
34837	1745	4	cullender	cullender	NN
34837	1745	5	changed	change	VBN
34837	1745	6	to	to	TO
34837	1745	7	sieve	sieve	VB
34837	1745	8	or	or	CC
34837	1745	9	cullender	cullender	VB
34837	1745	10	.	.	.
34837	1746	1	110	110	CD
34837	1746	2	through	through	IN
34837	1746	3	the	the	DT
34837	1746	4	sieve	sieve	NN
34837	1746	5	,	,	,
34837	1746	6	changed	change	VBD
34837	1746	7	to	to	IN
34837	1746	8	through	through	IN
34837	1746	9	the	the	DT
34837	1746	10	sieve	sieve	NN
34837	1746	11	.	.	.
34837	1747	1	The	the	DT
34837	1747	2	following	follow	VBG
34837	1747	3	words	word	NNS
34837	1747	4	were	be	VBD
34837	1747	5	inconsistently	inconsistently	RB
34837	1747	6	spelled	spell	VBN
34837	1747	7	or	or	CC
34837	1747	8	hyphenated	hyphenate	VBN
34837	1747	9	.	.	.
34837	1748	1	bread	bread	NN
34837	1748	2	-	-	HYPH
34837	1748	3	crumbs	crumb	NNS
34837	1748	4	/	/	SYM
34837	1748	5	breadcrumbs	breadcrumbs	NN
34837	1748	6	sauce	sauce	NN
34837	1748	7	-	-	HYPH
34837	1748	8	pan	pan	NN
34837	1748	9	/	/	SYM
34837	1748	10	saucepan	saucepan	NNP
34837	1748	11	sponge	sponge	JJ
34837	1748	12	-	-	HYPH
34837	1748	13	cake	cake	NN
34837	1748	14	/	/	SYM
34837	1748	15	spunge	spunge	NN
34837	1748	16	-	-	HYPH
34837	1748	17	cake	cake	NN
34837	1748	18	spongy	spongy	NN
34837	1748	19	/	/	SYM
34837	1748	20	spungy	spungy	NNP
34837	1748	21	sweet	sweet	JJ
34837	1748	22	-	-	HYPH
34837	1748	23	herbs	herbs	NN
34837	1748	24	/	/	SYM
34837	1748	25	sweet	sweet	JJ
34837	1748	26	herbs	herb	NNS