id	sid	tid	token	lemma	pos
9937	1	1	and	and	CC
9937	1	2	PG	PG	NNP
9937	1	3	Distributed	Distributed	NNP
9937	1	4	Proofreaders	Proofreaders	NNPS
9937	1	5	WOMAN	WOMAN	NNP
9937	1	6	'S	's	POS
9937	1	7	INSTITUTE	INSTITUTE	NNP
9937	1	8	LIBRARY	LIBRARY	NNP
9937	1	9	OF	of	IN
9937	1	10	COOKERY	cookery	NN
9937	1	11	VOLUME	volume	NN
9937	1	12	THREE	THREE	NNP
9937	1	13	SOUP	SOUP	NNP
9937	1	14	MEAT	meat	NN
9937	1	15	POULTRY	poultry	NN
9937	1	16	AND	and	CC
9937	1	17	GAME	GAME	NNP
9937	1	18	FISH	FISH	NNP
9937	1	19	AND	and	CC
9937	1	20	SHELL	SHELL	NNS
9937	1	21	FISH	FISH	NNP
9937	1	22	WOMAN	WOMAN	NNP
9937	1	23	'S	be	VBZ
9937	1	24	INSTITUTE	INSTITUTE	NNP
9937	1	25	OF	of	IN
9937	1	26	DOMESTIC	DOMESTIC	NNP
9937	1	27	ARTS	ARTS	NNP
9937	1	28	AND	and	CC
9937	1	29	SCIENCES	SCIENCES	NNP
9937	1	30	,	,	,
9937	1	31	Inc.	Inc.	NNP
9937	2	1	PREFACE	preface	VB
9937	2	2	This	this	DT
9937	2	3	volume	volume	NN
9937	2	4	,	,	,
9937	2	5	which	which	WDT
9937	2	6	is	be	VBZ
9937	2	7	the	the	DT
9937	2	8	third	third	JJ
9937	2	9	of	of	IN
9937	2	10	the	the	DT
9937	2	11	Woman	Woman	NNP
9937	2	12	's	's	POS
9937	2	13	Institute	Institute	NNP
9937	2	14	Library	Library	NNP
9937	2	15	of	of	IN
9937	2	16	Cookery	Cookery	NNP
9937	2	17	,	,	,
9937	2	18	includes	include	VBZ
9937	2	19	soups	soup	NNS
9937	2	20	and	and	CC
9937	2	21	the	the	DT
9937	2	22	high	high	JJ
9937	2	23	-	-	HYPH
9937	2	24	protein	protein	NN
9937	2	25	foods	food	NNS
9937	2	26	,	,	,
9937	2	27	meat	meat	NN
9937	2	28	,	,	,
9937	2	29	poultry	poultry	NN
9937	2	30	,	,	,
9937	2	31	game	game	NN
9937	2	32	,	,	,
9937	2	33	and	and	CC
9937	2	34	fish	fish	NN
9937	2	35	.	.	.
9937	3	1	It	-PRON-	PRP
9937	3	2	therefore	therefore	RB
9937	3	3	contains	contain	VBZ
9937	3	4	information	information	NN
9937	3	5	that	that	WDT
9937	3	6	is	be	VBZ
9937	3	7	of	of	IN
9937	3	8	interest	interest	NN
9937	3	9	to	to	IN
9937	3	10	every	every	DT
9937	3	11	housewife	housewife	NN
9937	3	12	,	,	,
9937	3	13	for	for	IN
9937	3	14	these	these	DT
9937	3	15	foods	food	NNS
9937	3	16	occupy	occupy	VBP
9937	3	17	an	an	DT
9937	3	18	important	important	JJ
9937	3	19	place	place	NN
9937	3	20	in	in	IN
9937	3	21	the	the	DT
9937	3	22	majority	majority	NN
9937	3	23	of	of	IN
9937	3	24	meals	meal	NNS
9937	3	25	.	.	.
9937	4	1	In	in	IN
9937	4	2	her	-PRON-	PRP$
9937	4	3	study	study	NN
9937	4	4	of	of	IN
9937	4	5	_	_	NNP
9937	4	6	Soup	Soup	NNP
9937	4	7	,	,	,
9937	4	8	_	_	NNP
9937	4	9	she	-PRON-	PRP
9937	4	10	will	will	MD
9937	4	11	come	come	VB
9937	4	12	to	to	IN
9937	4	13	a	a	DT
9937	4	14	thorough	thorough	JJ
9937	4	15	appreciation	appreciation	NN
9937	4	16	of	of	IN
9937	4	17	the	the	DT
9937	4	18	place	place	NN
9937	4	19	that	that	WDT
9937	4	20	soup	soup	VBP
9937	4	21	occupies	occupie	NNS
9937	4	22	in	in	IN
9937	4	23	the	the	DT
9937	4	24	meal	meal	NN
9937	4	25	,	,	,
9937	4	26	its	-PRON-	PRP$
9937	4	27	chief	chief	JJ
9937	4	28	purposes	purpose	NNS
9937	4	29	,	,	,
9937	4	30	and	and	CC
9937	4	31	its	-PRON-	PRP$
9937	4	32	economic	economic	JJ
9937	4	33	value	value	NN
9937	4	34	.	.	.
9937	5	1	All	all	PDT
9937	5	2	the	the	DT
9937	5	3	different	different	JJ
9937	5	4	kinds	kind	NNS
9937	5	5	of	of	IN
9937	5	6	soups	soup	NNS
9937	5	7	are	be	VBP
9937	5	8	classified	classify	VBN
9937	5	9	and	and	CC
9937	5	10	discussed	discuss	VBN
9937	5	11	,	,	,
9937	5	12	recipes	recipe	NNS
9937	5	13	for	for	IN
9937	5	14	making	make	VBG
9937	5	15	them	-PRON-	PRP
9937	5	16	,	,	,
9937	5	17	as	as	RB
9937	5	18	well	well	RB
9937	5	19	as	as	IN
9937	5	20	the	the	DT
9937	5	21	stocks	stock	NNS
9937	5	22	used	use	VBN
9937	5	23	in	in	IN
9937	5	24	their	-PRON-	PRP$
9937	5	25	preparation	preparation	NN
9937	5	26	,	,	,
9937	5	27	receiving	receive	VBG
9937	5	28	the	the	DT
9937	5	29	necessary	necessary	JJ
9937	5	30	attention	attention	NN
9937	5	31	.	.	.
9937	6	1	The	the	DT
9937	6	2	correct	correct	JJ
9937	6	3	serving	serving	NN
9937	6	4	of	of	IN
9937	6	5	soup	soup	NN
9937	6	6	is	be	VBZ
9937	6	7	not	not	RB
9937	6	8	overlooked	overlook	VBN
9937	6	9	;	;	:
9937	6	10	nor	nor	CC
9937	6	11	are	be	VBP
9937	6	12	the	the	DT
9937	6	13	accompaniments	accompaniment	NNS
9937	6	14	and	and	CC
9937	6	15	garnishes	garnish	NNS
9937	6	16	so	so	RB
9937	6	17	often	often	RB
9937	6	18	required	require	VBN
9937	6	19	to	to	TO
9937	6	20	make	make	VB
9937	6	21	the	the	DT
9937	6	22	soup	soup	NN
9937	6	23	course	course	NN
9937	6	24	of	of	IN
9937	6	25	the	the	DT
9937	6	26	meal	meal	NN
9937	6	27	an	an	DT
9937	6	28	attractive	attractive	JJ
9937	6	29	one	one	NN
9937	6	30	.	.	.
9937	7	1	In	in	IN
9937	7	2	_	_	NNP
9937	7	3	Meat	Meat	NNP
9937	7	4	,	,	,
9937	7	5	_	_	NNP
9937	7	6	Parts	Parts	NNP
9937	7	7	1	1	CD
9937	7	8	and	and	CC
9937	7	9	2	2	CD
9937	7	10	,	,	,
9937	7	11	are	be	VBP
9937	7	12	described	describe	VBN
9937	7	13	the	the	DT
9937	7	14	various	various	JJ
9937	7	15	cuts	cut	NNS
9937	7	16	of	of	IN
9937	7	17	the	the	DT
9937	7	18	different	different	JJ
9937	7	19	kinds	kind	NNS
9937	7	20	of	of	IN
9937	7	21	meat	meat	NN
9937	7	22	--	--	:
9937	7	23	beef	beef	NN
9937	7	24	,	,	,
9937	7	25	veal	veal	NN
9937	7	26	,	,	,
9937	7	27	lamb	lamb	NNP
9937	7	28	,	,	,
9937	7	29	mutton	mutton	NN
9937	7	30	,	,	,
9937	7	31	and	and	CC
9937	7	32	pork	pork	NN
9937	7	33	--	--	:
9937	7	34	and	and	CC
9937	7	35	the	the	DT
9937	7	36	part	part	NN
9937	7	37	of	of	IN
9937	7	38	the	the	DT
9937	7	39	animal	animal	NN
9937	7	40	from	from	IN
9937	7	41	which	which	WDT
9937	7	42	they	-PRON-	PRP
9937	7	43	are	be	VBP
9937	7	44	obtained	obtain	VBN
9937	7	45	,	,	,
9937	7	46	the	the	DT
9937	7	47	way	way	NN
9937	7	48	in	in	IN
9937	7	49	which	which	WDT
9937	7	50	to	to	TO
9937	7	51	judge	judge	VB
9937	7	52	a	a	DT
9937	7	53	good	good	JJ
9937	7	54	piece	piece	NN
9937	7	55	of	of	IN
9937	7	56	meat	meat	NN
9937	7	57	by	by	IN
9937	7	58	its	-PRON-	PRP$
9937	7	59	appearance	appearance	NN
9937	7	60	,	,	,
9937	7	61	and	and	CC
9937	7	62	what	what	WP
9937	7	63	to	to	TO
9937	7	64	do	do	VB
9937	7	65	with	with	IN
9937	7	66	it	-PRON-	PRP
9937	7	67	from	from	IN
9937	7	68	the	the	DT
9937	7	69	time	time	NN
9937	7	70	it	-PRON-	PRP
9937	7	71	is	be	VBZ
9937	7	72	purchased	purchase	VBN
9937	7	73	until	until	IN
9937	7	74	all	all	DT
9937	7	75	of	of	IN
9937	7	76	it	-PRON-	PRP
9937	7	77	is	be	VBZ
9937	7	78	used	use	VBN
9937	7	79	.	.	.
9937	8	1	All	all	PDT
9937	8	2	the	the	DT
9937	8	3	methods	method	NNS
9937	8	4	applicable	applicable	JJ
9937	8	5	to	to	IN
9937	8	6	the	the	DT
9937	8	7	cooking	cooking	NN
9937	8	8	of	of	IN
9937	8	9	meats	meat	NNS
9937	8	10	are	be	VBP
9937	8	11	emphasized	emphasize	VBN
9937	8	12	in	in	IN
9937	8	13	this	this	DT
9937	8	14	section	section	NN
9937	8	15	.	.	.
9937	9	1	Supplementing	supplement	VBG
9937	9	2	the	the	DT
9937	9	3	text	text	NN
9937	9	4	are	be	VBP
9937	9	5	numerous	numerous	JJ
9937	9	6	illustrations	illustration	NNS
9937	9	7	showing	show	VBG
9937	9	8	the	the	DT
9937	9	9	ways	way	NNS
9937	9	10	in	in	IN
9937	9	11	which	which	WDT
9937	9	12	meat	meat	NN
9937	9	13	cuts	cut	NNS
9937	9	14	are	be	VBP
9937	9	15	obtained	obtain	VBN
9937	9	16	.	.	.
9937	10	1	Besides	besides	RB
9937	10	2	,	,	,
9937	10	3	many	many	JJ
9937	10	4	of	of	IN
9937	10	5	them	-PRON-	PRP
9937	10	6	are	be	VBP
9937	10	7	so	so	RB
9937	10	8	reproduced	reproduced	JJ
9937	10	9	that	that	IN
9937	10	10	actual	actual	JJ
9937	10	11	cuts	cut	NNS
9937	10	12	of	of	IN
9937	10	13	meat	meat	NN
9937	10	14	may	may	MD
9937	10	15	be	be	VB
9937	10	16	readily	readily	RB
9937	10	17	recognized	recognize	VBN
9937	10	18	.	.	.
9937	11	1	Equipped	equip	VBN
9937	11	2	with	with	IN
9937	11	3	this	this	DT
9937	11	4	knowledge	knowledge	NN
9937	11	5	,	,	,
9937	11	6	the	the	DT
9937	11	7	housewife	housewife	NN
9937	11	8	need	need	VBP
9937	11	9	give	give	VB
9937	11	10	no	no	DT
9937	11	11	concern	concern	NN
9937	11	12	to	to	IN
9937	11	13	the	the	DT
9937	11	14	selection	selection	NN
9937	11	15	,	,	,
9937	11	16	care	care	NN
9937	11	17	,	,	,
9937	11	18	and	and	CC
9937	11	19	cooking	cooking	NN
9937	11	20	of	of	IN
9937	11	21	every	every	DT
9937	11	22	variety	variety	NN
9937	11	23	of	of	IN
9937	11	24	meat	meat	NN
9937	11	25	.	.	.
9937	12	1	In	in	IN
9937	12	2	_	_	NNP
9937	12	3	Poultry	Poultry	NNP
9937	12	4	and	and	CC
9937	12	5	Game	Game	NNP
9937	12	6	,	,	,
9937	12	7	_	_	NNP
9937	12	8	the	the	DT
9937	12	9	selection	selection	NN
9937	12	10	and	and	CC
9937	12	11	preparation	preparation	NN
9937	12	12	of	of	IN
9937	12	13	all	all	DT
9937	12	14	kinds	kind	NNS
9937	12	15	of	of	IN
9937	12	16	poultry	poultry	NN
9937	12	17	receive	receive	VB
9937	12	18	attention	attention	NN
9937	12	19	.	.	.
9937	13	1	While	while	IN
9937	13	2	such	such	JJ
9937	13	3	food	food	NN
9937	13	4	is	be	VBZ
9937	13	5	somewhat	somewhat	RB
9937	13	6	of	of	IN
9937	13	7	a	a	DT
9937	13	8	luxury	luxury	NN
9937	13	9	in	in	IN
9937	13	10	a	a	DT
9937	13	11	great	great	JJ
9937	13	12	many	many	JJ
9937	13	13	homes	home	NNS
9937	13	14	,	,	,
9937	13	15	it	-PRON-	PRP
9937	13	16	helps	help	VBZ
9937	13	17	to	to	TO
9937	13	18	relieve	relieve	VB
9937	13	19	the	the	DT
9937	13	20	monotony	monotony	NN
9937	13	21	of	of	IN
9937	13	22	the	the	DT
9937	13	23	usual	usual	JJ
9937	13	24	protein	protein	NN
9937	13	25	foods	food	NNS
9937	13	26	,	,	,
9937	13	27	and	and	CC
9937	13	28	it	-PRON-	PRP
9937	13	29	often	often	RB
9937	13	30	supplies	supply	VBZ
9937	13	31	just	just	RB
9937	13	32	what	what	WP
9937	13	33	is	be	VBZ
9937	13	34	desired	desire	VBN
9937	13	35	for	for	IN
9937	13	36	special	special	JJ
9937	13	37	occasions	occasion	NNS
9937	13	38	.	.	.
9937	14	1	Familiarity	familiarity	NN
9937	14	2	with	with	IN
9937	14	3	poultry	poultry	NN
9937	14	4	and	and	CC
9937	14	5	game	game	NN
9937	14	6	is	be	VBZ
9937	14	7	a	a	DT
9937	14	8	decided	decided	JJ
9937	14	9	asset	asset	NN
9937	14	10	to	to	IN
9937	14	11	any	any	DT
9937	14	12	housewife	housewife	NN
9937	14	13	,	,	,
9937	14	14	and	and	CC
9937	14	15	success	success	NN
9937	14	16	with	with	IN
9937	14	17	their	-PRON-	PRP$
9937	14	18	cooking	cooking	NN
9937	14	19	and	and	CC
9937	14	20	serving	serve	VBG
9937	14	21	is	be	VBZ
9937	14	22	assured	assure	VBN
9937	14	23	through	through	IN
9937	14	24	a	a	DT
9937	14	25	study	study	NN
9937	14	26	of	of	IN
9937	14	27	this	this	DT
9937	14	28	text	text	NN
9937	14	29	,	,	,
9937	14	30	for	for	IN
9937	14	31	every	every	DT
9937	14	32	step	step	NN
9937	14	33	in	in	IN
9937	14	34	their	-PRON-	PRP$
9937	14	35	preparation	preparation	NN
9937	14	36	is	be	VBZ
9937	14	37	clearly	clearly	RB
9937	14	38	explained	explain	VBN
9937	14	39	and	and	CC
9937	14	40	illustrated	illustrate	VBN
9937	14	41	.	.	.
9937	15	1	In	in	IN
9937	15	2	_	_	NNP
9937	15	3	Fish	Fish	NNP
9937	15	4	and	and	CC
9937	15	5	Shell	Shell	NNP
9937	15	6	Fish	Fish	NNP
9937	15	7	,	,	,
9937	15	8	_	_	NNP
9937	15	9	the	the	DT
9937	15	10	other	other	JJ
9937	15	11	high	high	JJ
9937	15	12	-	-	HYPH
9937	15	13	protein	protein	NN
9937	15	14	food	food	NN
9937	15	15	is	be	VBZ
9937	15	16	treated	treat	VBN
9937	15	17	in	in	IN
9937	15	18	full	full	JJ
9937	15	19	as	as	IN
9937	15	20	to	to	IN
9937	15	21	its	-PRON-	PRP$
9937	15	22	composition	composition	NN
9937	15	23	,	,	,
9937	15	24	food	food	NN
9937	15	25	value	value	NN
9937	15	26	,	,	,
9937	15	27	purchase	purchase	NN
9937	15	28	,	,	,
9937	15	29	care	care	NN
9937	15	30	,	,	,
9937	15	31	and	and	CC
9937	15	32	preparation	preparation	NN
9937	15	33	.	.	.
9937	16	1	Such	such	JJ
9937	16	2	interesting	interesting	JJ
9937	16	3	processes	process	NNS
9937	16	4	as	as	IN
9937	16	5	the	the	DT
9937	16	6	boning	boning	NN
9937	16	7	,	,	,
9937	16	8	skinning	skin	VBG
9937	16	9	,	,	,
9937	16	10	and	and	CC
9937	16	11	filleting	filleting	NN
9937	16	12	of	of	IN
9937	16	13	fish	fish	NN
9937	16	14	are	be	VBP
9937	16	15	not	not	RB
9937	16	16	only	only	RB
9937	16	17	carefully	carefully	RB
9937	16	18	explained	explain	VBN
9937	16	19	but	but	CC
9937	16	20	clearly	clearly	RB
9937	16	21	illustrated	illustrate	VBN
9937	16	22	.	.	.
9937	17	1	In	in	IN
9937	17	2	addition	addition	NN
9937	17	3	to	to	IN
9937	17	4	recipes	recipe	NNS
9937	17	5	for	for	IN
9937	17	6	fresh	fresh	JJ
9937	17	7	,	,	,
9937	17	8	salt	salt	NN
9937	17	9	,	,	,
9937	17	10	smoked	smoke	VBN
9937	17	11	,	,	,
9937	17	12	and	and	CC
9937	17	13	canned	can	VBN
9937	17	14	fish	fish	NN
9937	17	15	are	be	VBP
9937	17	16	given	give	VBN
9937	17	17	directions	direction	NNS
9937	17	18	for	for	IN
9937	17	19	the	the	DT
9937	17	20	preparation	preparation	NN
9937	17	21	of	of	IN
9937	17	22	all	all	DT
9937	17	23	edible	edible	JJ
9937	17	24	shell	shell	JJ
9937	17	25	fish	fish	NN
9937	17	26	and	and	CC
9937	17	27	recipes	recipe	NNS
9937	17	28	for	for	IN
9937	17	29	the	the	DT
9937	17	30	various	various	JJ
9937	17	31	stuffings	stuffing	NNS
9937	17	32	and	and	CC
9937	17	33	sauces	sauce	NNS
9937	17	34	served	serve	VBD
9937	17	35	with	with	IN
9937	17	36	fish	fish	NN
9937	17	37	.	.	.
9937	18	1	Too	too	RB
9937	18	2	much	much	JJ
9937	18	3	can	can	MD
9937	18	4	not	not	RB
9937	18	5	be	be	VB
9937	18	6	said	say	VBN
9937	18	7	about	about	IN
9937	18	8	the	the	DT
9937	18	9	importance	importance	NN
9937	18	10	of	of	IN
9937	18	11	the	the	DT
9937	18	12	subjects	subject	NNS
9937	18	13	covered	cover	VBN
9937	18	14	in	in	IN
9937	18	15	this	this	DT
9937	18	16	volume	volume	NN
9937	18	17	and	and	CC
9937	18	18	the	the	DT
9937	18	19	necessity	necessity	NN
9937	18	20	for	for	IN
9937	18	21	a	a	DT
9937	18	22	thorough	thorough	JJ
9937	18	23	understanding	understanding	NN
9937	18	24	of	of	IN
9937	18	25	them	-PRON-	PRP
9937	18	26	on	on	IN
9937	18	27	the	the	DT
9937	18	28	part	part	NN
9937	18	29	of	of	IN
9937	18	30	every	every	DT
9937	18	31	housewife	housewife	NN
9937	18	32	.	.	.
9937	19	1	Indeed	indeed	RB
9937	19	2	,	,	,
9937	19	3	a	a	DT
9937	19	4	mastery	mastery	NN
9937	19	5	of	of	IN
9937	19	6	them	-PRON-	PRP
9937	19	7	will	will	MD
9937	19	8	mean	mean	VB
9937	19	9	for	for	IN
9937	19	10	her	-PRON-	PRP
9937	19	11	an	an	DT
9937	19	12	acquaintance	acquaintance	NN
9937	19	13	with	with	IN
9937	19	14	the	the	DT
9937	19	15	main	main	JJ
9937	19	16	part	part	NN
9937	19	17	of	of	IN
9937	19	18	the	the	DT
9937	19	19	meal	meal	NN
9937	19	20	,	,	,
9937	19	21	and	and	CC
9937	19	22	when	when	WRB
9937	19	23	she	-PRON-	PRP
9937	19	24	knows	know	VBZ
9937	19	25	how	how	WRB
9937	19	26	to	to	TO
9937	19	27	prepare	prepare	VB
9937	19	28	these	these	DT
9937	19	29	foods	food	NNS
9937	19	30	,	,	,
9937	19	31	the	the	DT
9937	19	32	other	other	JJ
9937	19	33	dishes	dish	NNS
9937	19	34	will	will	MD
9937	19	35	prove	prove	VB
9937	19	36	a	a	DT
9937	19	37	simple	simple	JJ
9937	19	38	matter	matter	NN
9937	19	39	.	.	.
9937	20	1	CONTENTS	CONTENTS	NNP
9937	20	2	SOUP	SOUP	NNP
9937	20	3	Value	Value	NNP
9937	20	4	of	of	IN
9937	20	5	Soup	Soup	NNP
9937	20	6	Classification	Classification	NNP
9937	20	7	of	of	IN
9937	20	8	Soups	Soups	NNP
9937	20	9	Uses	Uses	NNPS
9937	20	10	and	and	CC
9937	20	11	Varieties	Varieties	NNPS
9937	20	12	of	of	IN
9937	20	13	Soup	Soup	NNP
9937	20	14	Stock	Stock	NNP
9937	20	15	The	The	NNP
9937	20	16	Stock	Stock	NNP
9937	20	17	Pot	Pot	NNP
9937	20	18	Principal	Principal	NNP
9937	20	19	Ingredients	Ingredients	NNPS
9937	20	20	in	in	IN
9937	20	21	Soup	Soup	NNP
9937	20	22	Processes	Processes	NNP
9937	20	23	Involved	involve	VBN
9937	20	24	in	in	IN
9937	20	25	Making	make	VBG
9937	20	26	Stock	Stock	NNP
9937	20	27	Serving	Serving	NNP
9937	20	28	Soup	Soup	NNP
9937	20	29	Recipes	Recipes	NNP
9937	20	30	for	for	IN
9937	20	31	Soup	Soup	NNP
9937	20	32	and	and	CC
9937	20	33	Soup	Soup	NNP
9937	20	34	Accompaniments	Accompaniments	NNP
9937	20	35	Stocks	Stocks	NNPS
9937	20	36	and	and	CC
9937	20	37	Clear	Clear	NNP
9937	20	38	Soups	Soups	NNPS
9937	20	39	Heavy	Heavy	NNP
9937	20	40	Thick	Thick	NNP
9937	20	41	Soups	Soups	NNPS
9937	20	42	Cream	Cream	NNP
9937	20	43	Soups	Soups	NNPS
9937	20	44	Purées	Purées	NNP
9937	20	45	Chowders	Chowders	NNP
9937	20	46	Soup	Soup	NNP
9937	20	47	Accompaniments	Accompaniments	NNPS
9937	20	48	and	and	CC
9937	20	49	Garnishes	garnish	VBZ
9937	20	50	MEAT	meat	NN
9937	20	51	Value	value	NN
9937	20	52	of	of	IN
9937	20	53	Meat	Meat	NNP
9937	20	54	as	as	IN
9937	20	55	Food	Food	NNP
9937	20	56	Structure	Structure	NNP
9937	20	57	and	and	CC
9937	20	58	Composition	Composition	NNP
9937	20	59	of	of	IN
9937	20	60	Meat	Meat	NNP
9937	20	61	Purchase	Purchase	NNP
9937	20	62	and	and	CC
9937	20	63	Care	Care	NNP
9937	20	64	of	of	IN
9937	20	65	Meat	Meat	NNP
9937	20	66	Purposes	Purposes	NNPS
9937	20	67	of	of	IN
9937	20	68	Cooking	Cooking	NNP
9937	20	69	Meat	Meat	NNP
9937	20	70	Methods	Methods	NNPS
9937	20	71	of	of	IN
9937	20	72	Cooking	Cooking	NNP
9937	20	73	Meat	Meat	NNP
9937	20	74	Time	Time	NNP
9937	20	75	Required	require	VBN
9937	20	76	for	for	IN
9937	20	77	Cooking	Cooking	NNP
9937	20	78	Meat	Meat	NNP
9937	20	79	Beef	Beef	NNP
9937	20	80	--	--	:
9937	20	81	General	General	NNP
9937	20	82	Characteristics	Characteristics	NNP
9937	20	83	Cuts	Cuts	NNP
9937	20	84	of	of	IN
9937	20	85	Beef	Beef	NNP
9937	20	86	Steaks	Steaks	NNP
9937	20	87	and	and	CC
9937	20	88	Their	-PRON-	PRP$
9937	20	89	Preparation	Preparation	NNP
9937	20	90	Roasts	Roasts	NNPS
9937	20	91	and	and	CC
9937	20	92	Their	-PRON-	PRP$
9937	20	93	Preparation	Preparation	NNP
9937	20	94	Preparation	Preparation	NNP
9937	20	95	of	of	IN
9937	20	96	Stews	Stews	NNPS
9937	20	97	and	and	CC
9937	20	98	Corned	Corned	NNP
9937	20	99	Beef	Beef	NNP
9937	20	100	Beef	Beef	NNP
9937	20	101	Organs	Organs	NNPS
9937	20	102	and	and	CC
9937	20	103	Their	-PRON-	PRP$
9937	20	104	Preparation	preparation	NN
9937	20	105	Making	make	VBG
9937	20	106	Gravy	gravy	NN
9937	20	107	Trying	try	VBG
9937	20	108	Out	out	RP
9937	20	109	Suet	Suet	NNP
9937	20	110	and	and	CC
9937	20	111	Other	other	JJ
9937	20	112	Fats	Fats	NNPS
9937	20	113	Preparation	Preparation	NNP
9937	20	114	of	of	IN
9937	20	115	Left	Left	NNP
9937	20	116	-	-	HYPH
9937	20	117	Over	over	RP
9937	20	118	Beef	Beef	NNP
9937	20	119	Veal	Veal	NNP
9937	20	120	Cuts	Cuts	NNPS
9937	20	121	of	of	IN
9937	20	122	Veal	Veal	NNP
9937	20	123	and	and	CC
9937	20	124	Their	-PRON-	PRP$
9937	20	125	Uses	use	VBZ
9937	20	126	Veal	veal	NN
9937	20	127	Cuts	cut	NNS
9937	20	128	and	and	CC
9937	20	129	Their	-PRON-	PRP$
9937	20	130	Preparation	Preparation	NNP
9937	20	131	Veal	veal	NN
9937	20	132	Organs	Organs	NNPS
9937	20	133	and	and	CC
9937	20	134	Their	-PRON-	PRP$
9937	20	135	Preparation	Preparation	NNP
9937	20	136	Preparation	Preparation	NNP
9937	20	137	of	of	IN
9937	20	138	Left	Left	NNP
9937	20	139	-	-	HYPH
9937	20	140	Over	Over	NNP
9937	20	141	Veal	Veal	NNP
9937	20	142	Mutton	Mutton	NNP
9937	20	143	and	and	CC
9937	20	144	Lamb	Lamb	NNP
9937	20	145	--	--	:
9937	20	146	Comparison	Comparison	NNP
9937	20	147	Cuts	Cuts	NNP
9937	20	148	of	of	IN
9937	20	149	Mutton	Mutton	NNP
9937	20	150	and	and	CC
9937	20	151	Lamb	Lamb	NNP
9937	20	152	Preparation	Preparation	NNP
9937	20	153	of	of	IN
9937	20	154	Roasts	Roasts	NNPS
9937	20	155	,	,	,
9937	20	156	Chops	Chops	NNPS
9937	20	157	,	,	,
9937	20	158	and	and	CC
9937	20	159	Stews	Stews	NNPS
9937	20	160	Preparation	Preparation	NNP
9937	20	161	of	of	IN
9937	20	162	Left	Left	NNP
9937	20	163	-	-	HYPH
9937	20	164	Over	Over	NNP
9937	20	165	Lamb	Lamb	NNP
9937	20	166	and	and	CC
9937	20	167	Mutton	Mutton	NNP
9937	20	168	Pork	Pork	NNP
9937	20	169	Cuts	Cuts	NNPS
9937	20	170	of	of	IN
9937	20	171	Pork	Pork	NNP
9937	20	172	Fresh	Fresh	NNP
9937	20	173	Pork	Pork	NNP
9937	20	174	and	and	CC
9937	20	175	Its	-PRON-	PRP$
9937	20	176	Preparation	Preparation	NNP
9937	20	177	Cured	cure	VBD
9937	20	178	Pork	Pork	NNP
9937	20	179	and	and	CC
9937	20	180	Its	-PRON-	PRP$
9937	20	181	Preparation	Preparation	NNP
9937	20	182	Preparation	Preparation	NNP
9937	20	183	of	of	IN
9937	20	184	Left	Left	NNP
9937	20	185	-	-	HYPH
9937	20	186	Over	Over	NNP
9937	20	187	Pork	pork	NN
9937	20	188	Serving	serve	VBG
9937	20	189	and	and	CC
9937	20	190	Carving	carving	NN
9937	20	191	of	of	IN
9937	20	192	Meat	Meat	NNP
9937	20	193	Sausages	Sausages	NNPS
9937	20	194	and	and	CC
9937	20	195	Meat	Meat	NNP
9937	20	196	Preparations	Preparations	NNPS
9937	20	197	Principles	Principles	NNPS
9937	20	198	of	of	IN
9937	20	199	Deep	deep	JJ
9937	20	200	-	-	HYPH
9937	20	201	Fat	Fat	NNP
9937	20	202	Frying	Frying	NNP
9937	20	203	Application	Application	NNP
9937	20	204	of	of	IN
9937	20	205	Deep	deep	JJ
9937	20	206	-	-	HYPH
9937	20	207	Fat	fat	NN
9937	20	208	Frying	Frying	NNP
9937	20	209	Timbale	Timbale	NNP
9937	20	210	Cases	case	NNS
9937	20	211	POULTRY	poultry	NN
9937	20	212	AND	and	CC
9937	20	213	GAME	GAME	NNP
9937	20	214	Poultry	Poultry	NNP
9937	20	215	as	as	IN
9937	20	216	a	a	DT
9937	20	217	Food	Food	NNP
9937	20	218	Selection	Selection	NNP
9937	20	219	of	of	IN
9937	20	220	Poultry	Poultry	NNP
9937	20	221	Selection	Selection	NNP
9937	20	222	of	of	IN
9937	20	223	Chicken	Chicken	NNP
9937	20	224	Selection	Selection	NNP
9937	20	225	of	of	IN
9937	20	226	Poultry	Poultry	NNP
9937	20	227	Other	Other	NNP
9937	20	228	Than	than	IN
9937	20	229	Chicken	Chicken	NNP
9937	20	230	Composition	Composition	NNP
9937	20	231	of	of	IN
9937	20	232	Poultry	Poultry	NNP
9937	20	233	Preparation	Preparation	NNP
9937	20	234	of	of	IN
9937	20	235	Chicken	Chicken	NNP
9937	20	236	for	for	IN
9937	20	237	Cooking	Cooking	NNP
9937	20	238	Preparation	Preparation	NNP
9937	20	239	of	of	IN
9937	20	240	Poultry	Poultry	NNP
9937	20	241	Other	other	JJ
9937	20	242	Than	than	IN
9937	20	243	Chicken	Chicken	NNP
9937	20	244	for	for	IN
9937	20	245	Cooking	Cooking	NNP
9937	20	246	Cooking	Cooking	NNP
9937	20	247	of	of	IN
9937	20	248	Poultry	Poultry	NNP
9937	20	249	Stuffing	Stuffing	NNP
9937	20	250	for	for	IN
9937	20	251	Roast	Roast	NNP
9937	20	252	Poultry	Poultry	NNP
9937	20	253	Boned	Boned	NNP
9937	20	254	Chicken	Chicken	NNP
9937	20	255	Dishes	Dishes	NNPS
9937	20	256	from	from	IN
9937	20	257	Left	Left	NNP
9937	20	258	-	-	HYPH
9937	20	259	Over	over	RP
9937	20	260	Poultry	poultry	NN
9937	20	261	Serving	serve	VBG
9937	20	262	and	and	CC
9937	20	263	Carving	Carving	NNP
9937	20	264	of	of	IN
9937	20	265	Poultry	Poultry	NNP
9937	20	266	Game	Game	NNP
9937	20	267	Recipes	Recipes	NNP
9937	20	268	for	for	IN
9937	20	269	Game	Game	NNP
9937	20	270	FISH	FISH	NNP
9937	20	271	AND	and	CC
9937	20	272	SHELL	SHELL	NNS
9937	20	273	FISH	fish	NN
9937	20	274	Fish	Fish	NNS
9937	20	275	in	in	IN
9937	20	276	the	the	DT
9937	20	277	Diet	Diet	NNP
9937	20	278	Composition	Composition	NNP
9937	20	279	and	and	CC
9937	20	280	Food	Food	NNP
9937	20	281	Value	Value	NNP
9937	20	282	of	of	IN
9937	20	283	Fish	Fish	NNP
9937	20	284	Purchase	Purchase	NNP
9937	20	285	and	and	CC
9937	20	286	Care	Care	NNP
9937	20	287	of	of	IN
9937	20	288	Fish	Fish	NNP
9937	20	289	Cleaning	Cleaning	NNP
9937	20	290	Fish	fish	NN
9937	20	291	Boning	bone	VBG
9937	20	292	Fish	fish	NN
9937	20	293	Skinning	skin	VBG
9937	20	294	Fish	fish	NN
9937	20	295	Filleting	filleting	NN
9937	20	296	Fish	fish	NN
9937	20	297	Methods	method	NNS
9937	20	298	of	of	IN
9937	20	299	Cooking	Cooking	NNP
9937	20	300	Fish	Fish	NNP
9937	20	301	Recipes	Recipes	NNPS
9937	20	302	for	for	IN
9937	20	303	Fish	fish	NN
9937	20	304	Sauces	Sauces	NNPS
9937	20	305	and	and	CC
9937	20	306	Stuffings	Stuffings	NNPS
9937	20	307	Recipes	Recipes	NNPS
9937	20	308	for	for	IN
9937	20	309	Fresh	fresh	JJ
9937	20	310	Fish	fish	NN
9937	20	311	Recipes	Recipes	NNPS
9937	20	312	for	for	IN
9937	20	313	Salt	Salt	NNP
9937	20	314	and	and	CC
9937	20	315	Smoked	Smoked	NNP
9937	20	316	Fish	Fish	NNP
9937	20	317	Recipes	Recipes	NNPS
9937	20	318	for	for	IN
9937	20	319	Canned	Canned	NNP
9937	20	320	Fish	Fish	NNP
9937	20	321	Recipes	Recipes	NNPS
9937	20	322	for	for	IN
9937	20	323	Left	left	JJ
9937	20	324	-	-	HYPH
9937	20	325	Over	over	RP
9937	20	326	Fish	fish	NN
9937	20	327	Shell	Shell	NNP
9937	20	328	Fish	Fish	NNP
9937	20	329	--	--	:
9937	20	330	Nature	nature	NN
9937	20	331	,	,	,
9937	20	332	Varieties	variety	NNS
9937	20	333	,	,	,
9937	20	334	and	and	CC
9937	20	335	Use	Use	NNP
9937	20	336	Oysters	Oysters	NNPS
9937	20	337	and	and	CC
9937	20	338	Their	-PRON-	PRP$
9937	20	339	Preparation	Preparation	NNP
9937	20	340	Clams	Clams	NNPS
9937	20	341	and	and	CC
9937	20	342	Their	-PRON-	PRP$
9937	20	343	Preparation	Preparation	NNP
9937	20	344	Scallops	Scallops	NNPS
9937	20	345	and	and	CC
9937	20	346	Their	-PRON-	PRP$
9937	20	347	Preparation	Preparation	NNP
9937	20	348	Lobsters	Lobsters	NNPS
9937	20	349	and	and	CC
9937	20	350	Their	-PRON-	PRP$
9937	20	351	Preparation	Preparation	NNP
9937	20	352	Crabs	Crabs	NNPS
9937	20	353	and	and	CC
9937	20	354	Their	-PRON-	PRP$
9937	20	355	Preparation	Preparation	NNP
9937	20	356	Shrimp	Shrimp	NNP
9937	20	357	and	and	CC
9937	20	358	Their	-PRON-	PRP$
9937	20	359	Preparation	Preparation	NNP
9937	20	360	SOUP	SOUP	NNP
9937	20	361	SOUP	SOUP	NNP
9937	20	362	AND	and	CC
9937	20	363	ITS	its	PRP$
9937	20	364	PLACE	place	NN
9937	20	365	IN	in	IN
9937	20	366	THE	the	DT
9937	20	367	MEAL	MEAL	NNP
9937	20	368	VALUE	VALUE	NNP
9937	20	369	OF	of	IN
9937	20	370	SOUP	SOUP	NNP
9937	20	371	1	1	CD
9937	20	372	.	.	.
9937	21	1	SOUP	SOUP	NNP
9937	21	2	is	be	VBZ
9937	21	3	a	a	DT
9937	21	4	liquid	liquid	JJ
9937	21	5	food	food	NN
9937	21	6	that	that	WDT
9937	21	7	is	be	VBZ
9937	21	8	prepared	prepare	VBN
9937	21	9	by	by	IN
9937	21	10	boiling	boil	VBG
9937	21	11	meat	meat	NN
9937	21	12	or	or	CC
9937	21	13	vegetables	vegetable	NNS
9937	21	14	,	,	,
9937	21	15	or	or	CC
9937	21	16	both	both	DT
9937	21	17	,	,	,
9937	21	18	in	in	IN
9937	21	19	water	water	NN
9937	21	20	and	and	CC
9937	21	21	then	then	RB
9937	21	22	seasoning	seasoning	NN
9937	21	23	and	and	CC
9937	21	24	sometimes	sometimes	RB
9937	21	25	thickening	thicken	VBG
9937	21	26	the	the	DT
9937	21	27	liquid	liquid	NN
9937	21	28	that	that	WDT
9937	21	29	is	be	VBZ
9937	21	30	produced	produce	VBN
9937	21	31	.	.	.
9937	22	1	It	-PRON-	PRP
9937	22	2	is	be	VBZ
9937	22	3	usually	usually	RB
9937	22	4	served	serve	VBN
9937	22	5	as	as	IN
9937	22	6	the	the	DT
9937	22	7	first	first	JJ
9937	22	8	course	course	NN
9937	22	9	of	of	IN
9937	22	10	a	a	DT
9937	22	11	dinner	dinner	NN
9937	22	12	,	,	,
9937	22	13	but	but	CC
9937	22	14	it	-PRON-	PRP
9937	22	15	is	be	VBZ
9937	22	16	often	often	RB
9937	22	17	included	include	VBN
9937	22	18	in	in	IN
9937	22	19	a	a	DT
9937	22	20	light	light	JJ
9937	22	21	meal	meal	NN
9937	22	22	,	,	,
9937	22	23	such	such	JJ
9937	22	24	as	as	IN
9937	22	25	luncheon	luncheon	NN
9937	22	26	.	.	.
9937	23	1	While	while	IN
9937	23	2	some	some	DT
9937	23	3	persons	person	NNS
9937	23	4	regard	regard	VBP
9937	23	5	the	the	DT
9937	23	6	making	making	NN
9937	23	7	of	of	IN
9937	23	8	soup	soup	NN
9937	23	9	as	as	IN
9937	23	10	difficult	difficult	JJ
9937	23	11	,	,	,
9937	23	12	nothing	nothing	NN
9937	23	13	is	be	VBZ
9937	23	14	easier	easy	JJR
9937	23	15	when	when	WRB
9937	23	16	one	one	PRP
9937	23	17	knows	know	VBZ
9937	23	18	just	just	RB
9937	23	19	what	what	WP
9937	23	20	is	be	VBZ
9937	23	21	required	require	VBN
9937	23	22	and	and	CC
9937	23	23	how	how	WRB
9937	23	24	to	to	TO
9937	23	25	proceed	proceed	VB
9937	23	26	.	.	.
9937	24	1	The	the	DT
9937	24	2	purpose	purpose	NN
9937	24	3	of	of	IN
9937	24	4	this	this	DT
9937	24	5	Section	Section	NNP
9937	24	6	,	,	,
9937	24	7	therefore	therefore	RB
9937	24	8	,	,	,
9937	24	9	is	be	VBZ
9937	24	10	to	to	TO
9937	24	11	acquaint	acquaint	VB
9937	24	12	the	the	DT
9937	24	13	housewife	housewife	NN
9937	24	14	with	with	IN
9937	24	15	the	the	DT
9937	24	16	details	detail	NNS
9937	24	17	of	of	IN
9937	24	18	soup	soup	NN
9937	24	19	making	making	NN
9937	24	20	,	,	,
9937	24	21	so	so	IN
9937	24	22	that	that	IN
9937	24	23	she	-PRON-	PRP
9937	24	24	may	may	MD
9937	24	25	provide	provide	VB
9937	24	26	her	-PRON-	PRP$
9937	24	27	family	family	NN
9937	24	28	with	with	IN
9937	24	29	appetizing	appetizing	JJ
9937	24	30	and	and	CC
9937	24	31	nutritious	nutritious	JJ
9937	24	32	soups	soup	NNS
9937	24	33	that	that	WDT
9937	24	34	make	make	VBP
9937	24	35	for	for	IN
9937	24	36	both	both	CC
9937	24	37	economy	economy	NN
9937	24	38	and	and	CC
9937	24	39	healthfulness	healthfulness	NN
9937	24	40	.	.	.
9937	25	1	2	2	LS
9937	25	2	.	.	.
9937	26	1	It	-PRON-	PRP
9937	26	2	is	be	VBZ
9937	26	3	interesting	interesting	JJ
9937	26	4	to	to	TO
9937	26	5	note	note	VB
9937	26	6	the	the	DT
9937	26	7	advancement	advancement	NN
9937	26	8	that	that	WDT
9937	26	9	has	have	VBZ
9937	26	10	been	be	VBN
9937	26	11	made	make	VBN
9937	26	12	with	with	IN
9937	26	13	this	this	DT
9937	26	14	food	food	NN
9937	26	15	.	.	.
9937	27	1	The	the	DT
9937	27	2	origin	origin	NN
9937	27	3	of	of	IN
9937	27	4	soup	soup	NN
9937	27	5	,	,	,
9937	27	6	like	like	IN
9937	27	7	that	that	DT
9937	27	8	of	of	IN
9937	27	9	many	many	JJ
9937	27	10	foods	food	NNS
9937	27	11	,	,	,
9937	27	12	dates	date	VBZ
9937	27	13	back	back	RB
9937	27	14	to	to	IN
9937	27	15	practically	practically	RB
9937	27	16	the	the	DT
9937	27	17	beginning	beginning	NN
9937	27	18	of	of	IN
9937	27	19	history	history	NN
9937	27	20	.	.	.
9937	28	1	However	however	RB
9937	28	2	,	,	,
9937	28	3	the	the	DT
9937	28	4	first	first	JJ
9937	28	5	soup	soup	NN
9937	28	6	known	know	VBN
9937	28	7	was	be	VBD
9937	28	8	probably	probably	RB
9937	28	9	not	not	RB
9937	28	10	made	make	VBN
9937	28	11	with	with	IN
9937	28	12	meat	meat	NN
9937	28	13	.	.	.
9937	29	1	For	for	IN
9937	29	2	instance	instance	NN
9937	29	3	,	,	,
9937	29	4	the	the	DT
9937	29	5	mess	mess	NN
9937	29	6	of	of	IN
9937	29	7	pottage	pottage	NN
9937	29	8	for	for	IN
9937	29	9	which	which	WDT
9937	29	10	Esau	Esau	NNP
9937	29	11	sold	sell	VBD
9937	29	12	his	-PRON-	PRP$
9937	29	13	birthright	birthright	NN
9937	29	14	was	be	VBD
9937	29	15	soup	soup	NN
9937	29	16	made	make	VBN
9937	29	17	of	of	IN
9937	29	18	red	red	JJ
9937	29	19	lentils	lentil	NNS
9937	29	20	.	.	.
9937	30	1	Later	later	RB
9937	30	2	on	on	IN
9937	30	3	meat	meat	NN
9937	30	4	came	come	VBD
9937	30	5	to	to	TO
9937	30	6	be	be	VB
9937	30	7	used	use	VBN
9937	30	8	as	as	IN
9937	30	9	the	the	DT
9937	30	10	basis	basis	NN
9937	30	11	for	for	IN
9937	30	12	soup	soup	NN
9937	30	13	because	because	IN
9937	30	14	of	of	IN
9937	30	15	the	the	DT
9937	30	16	agreeable	agreeable	JJ
9937	30	17	and	and	CC
9937	30	18	appetizing	appetize	VBG
9937	30	19	flavor	flavor	NN
9937	30	20	it	-PRON-	PRP
9937	30	21	provides	provide	VBZ
9937	30	22	.	.	.
9937	31	1	Then	then	RB
9937	31	2	,	,	,
9937	31	3	at	at	IN
9937	31	4	one	one	CD
9937	31	5	time	time	NN
9937	31	6	in	in	IN
9937	31	7	France	France	NNP
9937	31	8	a	a	DT
9937	31	9	scarcity	scarcity	NN
9937	31	10	of	of	IN
9937	31	11	butter	butter	NN
9937	31	12	and	and	CC
9937	31	13	other	other	JJ
9937	31	14	fats	fat	NNS
9937	31	15	that	that	WDT
9937	31	16	had	have	VBD
9937	31	17	been	be	VBN
9937	31	18	used	use	VBN
9937	31	19	to	to	TO
9937	31	20	produce	produce	VB
9937	31	21	moistness	moistness	NN
9937	31	22	and	and	CC
9937	31	23	richness	richness	NN
9937	31	24	in	in	IN
9937	31	25	foods	food	NNS
9937	31	26	,	,	,
9937	31	27	brought	bring	VBN
9937	31	28	about	about	RP
9937	31	29	such	such	JJ
9937	31	30	clear	clear	JJ
9937	31	31	soups	soup	NNS
9937	31	32	as	as	IN
9937	31	33	bouillon	bouillon	NN
9937	31	34	and	and	CC
9937	31	35	consommé	consommé	NN
9937	31	36	.	.	.
9937	32	1	These	these	DT
9937	32	2	,	,	,
9937	32	3	as	as	RB
9937	32	4	well	well	RB
9937	32	5	as	as	IN
9937	32	6	other	other	JJ
9937	32	7	liquid	liquid	JJ
9937	32	8	foods	food	NNS
9937	32	9	,	,	,
9937	32	10	found	find	VBD
9937	32	11	much	much	JJ
9937	32	12	favor	favor	NN
9937	32	13	,	,	,
9937	32	14	for	for	IN
9937	32	15	about	about	RB
9937	32	16	the	the	DT
9937	32	17	time	time	NN
9937	32	18	they	-PRON-	PRP
9937	32	19	were	be	VBD
9937	32	20	devised	devise	VBN
9937	32	21	it	-PRON-	PRP
9937	32	22	came	come	VBD
9937	32	23	to	to	TO
9937	32	24	be	be	VB
9937	32	25	considered	consider	VBN
9937	32	26	vulgar	vulgar	JJ
9937	32	27	to	to	TO
9937	32	28	chew	chew	VB
9937	32	29	food	food	NN
9937	32	30	.	.	.
9937	33	1	Thus	thus	RB
9937	33	2	,	,	,
9937	33	3	at	at	IN
9937	33	4	various	various	JJ
9937	33	5	periods	period	NNS
9937	33	6	,	,	,
9937	33	7	and	and	CC
9937	33	8	because	because	IN
9937	33	9	of	of	IN
9937	33	10	different	different	JJ
9937	33	11	emergencies	emergency	NNS
9937	33	12	,	,	,
9937	33	13	particular	particular	JJ
9937	33	14	kinds	kind	NNS
9937	33	15	of	of	IN
9937	33	16	soup	soup	NN
9937	33	17	have	have	VBP
9937	33	18	been	be	VBN
9937	33	19	introduced	introduce	VBN
9937	33	20	,	,	,
9937	33	21	until	until	IN
9937	33	22	now	now	RB
9937	33	23	there	there	EX
9937	33	24	are	be	VBP
9937	33	25	many	many	JJ
9937	33	26	kinds	kind	NNS
9937	33	27	from	from	IN
9937	33	28	which	which	WDT
9937	33	29	the	the	DT
9937	33	30	housewife	housewife	NN
9937	33	31	may	may	MD
9937	33	32	choose	choose	VB
9937	33	33	when	when	WRB
9937	33	34	she	-PRON-	PRP
9937	33	35	desires	desire	VBZ
9937	33	36	a	a	DT
9937	33	37	dish	dish	NN
9937	33	38	that	that	WDT
9937	33	39	will	will	MD
9937	33	40	start	start	VB
9937	33	41	a	a	DT
9937	33	42	meal	meal	NN
9937	33	43	in	in	IN
9937	33	44	the	the	DT
9937	33	45	right	right	JJ
9937	33	46	way	way	NN
9937	33	47	and	and	CC
9937	33	48	at	at	IN
9937	33	49	the	the	DT
9937	33	50	same	same	JJ
9937	33	51	time	time	NN
9937	33	52	appeal	appeal	NN
9937	33	53	to	to	IN
9937	33	54	the	the	DT
9937	33	55	appetite	appetite	NN
9937	33	56	.	.	.
9937	34	1	3	3	LS
9937	34	2	.	.	.
9937	35	1	VALUE	VALUE	NNP
9937	35	2	OF	of	IN
9937	35	3	SOUP	SOUP	NNP
9937	35	4	IN	in	IN
9937	35	5	THE	the	DT
9937	35	6	MEAL.--Not	MEAL.--Not	NNS
9937	35	7	all	all	DT
9937	35	8	persons	person	NNS
9937	35	9	have	have	VBP
9937	35	10	the	the	DT
9937	35	11	same	same	JJ
9937	35	12	idea	idea	NN
9937	35	13	regarding	regard	VBG
9937	35	14	the	the	DT
9937	35	15	value	value	NN
9937	35	16	of	of	IN
9937	35	17	soup	soup	NN
9937	35	18	as	as	IN
9937	35	19	a	a	DT
9937	35	20	part	part	NN
9937	35	21	of	of	IN
9937	35	22	a	a	DT
9937	35	23	meal	meal	NN
9937	35	24	.	.	.
9937	36	1	Some	some	DT
9937	36	2	consider	consider	VBP
9937	36	3	it	-PRON-	PRP
9937	36	4	to	to	TO
9937	36	5	be	be	VB
9937	36	6	of	of	IN
9937	36	7	no	no	DT
9937	36	8	more	more	JJR
9937	36	9	value	value	NN
9937	36	10	than	than	IN
9937	36	11	so	so	RB
9937	36	12	much	much	JJ
9937	36	13	water	water	NN
9937	36	14	,	,	,
9937	36	15	claiming	claim	VBG
9937	36	16	that	that	IN
9937	36	17	it	-PRON-	PRP
9937	36	18	should	should	MD
9937	36	19	be	be	VB
9937	36	20	fed	feed	VBN
9937	36	21	to	to	IN
9937	36	22	none	none	NN
9937	36	23	but	but	CC
9937	36	24	children	child	NNS
9937	36	25	or	or	CC
9937	36	26	sick	sick	JJ
9937	36	27	persons	person	NNS
9937	36	28	who	who	WP
9937	36	29	are	be	VBP
9937	36	30	unable	unable	JJ
9937	36	31	to	to	TO
9937	36	32	take	take	VB
9937	36	33	solid	solid	JJ
9937	36	34	food	food	NN
9937	36	35	.	.	.
9937	37	1	On	on	IN
9937	37	2	the	the	DT
9937	37	3	other	other	JJ
9937	37	4	hand	hand	NN
9937	37	5	,	,	,
9937	37	6	many	many	JJ
9937	37	7	persons	person	NNS
9937	37	8	believe	believe	VBP
9937	37	9	that	that	IN
9937	37	10	soup	soup	NN
9937	37	11	contains	contain	VBZ
9937	37	12	the	the	DT
9937	37	13	very	very	JJ
9937	37	14	essence	essence	NN
9937	37	15	of	of	IN
9937	37	16	all	all	DT
9937	37	17	that	that	WDT
9937	37	18	is	be	VBZ
9937	37	19	nourishing	nourish	VBG
9937	37	20	and	and	CC
9937	37	21	sustaining	sustain	VBG
9937	37	22	in	in	IN
9937	37	23	the	the	DT
9937	37	24	foods	food	NNS
9937	37	25	of	of	IN
9937	37	26	which	which	WDT
9937	37	27	it	-PRON-	PRP
9937	37	28	is	be	VBZ
9937	37	29	made	make	VBN
9937	37	30	.	.	.
9937	38	1	This	this	DT
9937	38	2	difference	difference	NN
9937	38	3	of	of	IN
9937	38	4	opinion	opinion	NN
9937	38	5	is	be	VBZ
9937	38	6	well	well	RB
9937	38	7	demonstrated	demonstrate	VBN
9937	38	8	by	by	IN
9937	38	9	the	the	DT
9937	38	10	ideas	idea	NNS
9937	38	11	that	that	WDT
9937	38	12	have	have	VBP
9937	38	13	been	be	VBN
9937	38	14	advanced	advance	VBN
9937	38	15	concerning	concern	VBG
9937	38	16	this	this	DT
9937	38	17	food	food	NN
9937	38	18	.	.	.
9937	39	1	Some	some	DT
9937	39	2	one	one	NN
9937	39	3	has	have	VBZ
9937	39	4	said	say	VBN
9937	39	5	that	that	IN
9937	39	6	soup	soup	NN
9937	39	7	is	be	VBZ
9937	39	8	to	to	IN
9937	39	9	a	a	DT
9937	39	10	meal	meal	NN
9937	39	11	what	what	WP
9937	39	12	a	a	DT
9937	39	13	portico	portico	NN
9937	39	14	is	be	VBZ
9937	39	15	to	to	IN
9937	39	16	a	a	DT
9937	39	17	palace	palace	NN
9937	39	18	or	or	CC
9937	39	19	an	an	DT
9937	39	20	overture	overture	NN
9937	39	21	to	to	IN
9937	39	22	an	an	DT
9937	39	23	opera	opera	NN
9937	39	24	,	,	,
9937	39	25	while	while	IN
9937	39	26	another	another	DT
9937	39	27	person	person	NN
9937	39	28	,	,	,
9937	39	29	who	who	WP
9937	39	30	evidently	evidently	RB
9937	39	31	does	do	VBZ
9937	39	32	not	not	RB
9937	39	33	appreciate	appreciate	VB
9937	39	34	this	this	DT
9937	39	35	food	food	NN
9937	39	36	,	,	,
9937	39	37	has	have	VBZ
9937	39	38	said	say	VBN
9937	39	39	that	that	IN
9937	39	40	soup	soup	NN
9937	39	41	is	be	VBZ
9937	39	42	the	the	DT
9937	39	43	preface	preface	NN
9937	39	44	to	to	IN
9937	39	45	a	a	DT
9937	39	46	dinner	dinner	NN
9937	39	47	and	and	CC
9937	39	48	that	that	IN
9937	39	49	any	any	DT
9937	39	50	work	work	NN
9937	39	51	really	really	RB
9937	39	52	worth	worth	JJ
9937	39	53	while	while	IN
9937	39	54	is	be	VBZ
9937	39	55	sufficient	sufficient	JJ
9937	39	56	in	in	IN
9937	39	57	itself	-PRON-	PRP
9937	39	58	and	and	CC
9937	39	59	needs	need	VBZ
9937	39	60	no	no	DT
9937	39	61	preface	preface	NN
9937	39	62	.	.	.
9937	40	1	Such	such	JJ
9937	40	2	opinions	opinion	NNS
9937	40	3	,	,	,
9937	40	4	however	however	RB
9937	40	5	,	,	,
9937	40	6	must	must	MD
9937	40	7	be	be	VB
9937	40	8	reconciled	reconcile	VBN
9937	40	9	if	if	IN
9937	40	10	the	the	DT
9937	40	11	true	true	JJ
9937	40	12	value	value	NN
9937	40	13	of	of	IN
9937	40	14	this	this	DT
9937	40	15	food	food	NN
9937	40	16	is	be	VBZ
9937	40	17	to	to	TO
9937	40	18	be	be	VB
9937	40	19	appreciated	appreciate	VBN
9937	40	20	.	.	.
9937	41	1	4	4	LS
9937	41	2	.	.	.
9937	42	1	Probably	probably	RB
9937	42	2	the	the	DT
9937	42	3	best	good	JJS
9937	42	4	way	way	NN
9937	42	5	in	in	IN
9937	42	6	which	which	WDT
9937	42	7	to	to	TO
9937	42	8	come	come	VB
9937	42	9	to	to	IN
9937	42	10	a	a	DT
9937	42	11	definite	definite	JJ
9937	42	12	conclusion	conclusion	NN
9937	42	13	as	as	IN
9937	42	14	to	to	IN
9937	42	15	the	the	DT
9937	42	16	importance	importance	NN
9937	42	17	of	of	IN
9937	42	18	soup	soup	NN
9937	42	19	is	be	VBZ
9937	42	20	to	to	TO
9937	42	21	consider	consider	VB
9937	42	22	the	the	DT
9937	42	23	purposes	purpose	NNS
9937	42	24	it	-PRON-	PRP
9937	42	25	serves	serve	VBZ
9937	42	26	in	in	IN
9937	42	27	a	a	DT
9937	42	28	meal	meal	NN
9937	42	29	.	.	.
9937	43	1	When	when	WRB
9937	43	2	its	-PRON-	PRP$
9937	43	3	variety	variety	NN
9937	43	4	and	and	CC
9937	43	5	the	the	DT
9937	43	6	ingredients	ingredient	NNS
9937	43	7	of	of	IN
9937	43	8	which	which	WDT
9937	43	9	it	-PRON-	PRP
9937	43	10	is	be	VBZ
9937	43	11	composed	compose	VBN
9937	43	12	are	be	VBP
9937	43	13	thought	think	VBN
9937	43	14	of	of	IN
9937	43	15	,	,	,
9937	43	16	soup	soup	NNP
9937	43	17	serves	serve	VBZ
9937	43	18	two	two	CD
9937	43	19	purposes	purpose	NNS
9937	43	20	:	:	:
9937	43	21	first	first	RB
9937	43	22	,	,	,
9937	43	23	as	as	IN
9937	43	24	an	an	DT
9937	43	25	appetizer	appetizer	NN
9937	43	26	taken	take	VBN
9937	43	27	at	at	IN
9937	43	28	the	the	DT
9937	43	29	beginning	beginning	NN
9937	43	30	of	of	IN
9937	43	31	a	a	DT
9937	43	32	meal	meal	NN
9937	43	33	to	to	TO
9937	43	34	stimulate	stimulate	VB
9937	43	35	the	the	DT
9937	43	36	appetite	appetite	NN
9937	43	37	and	and	CC
9937	43	38	aid	aid	NN
9937	43	39	in	in	IN
9937	43	40	the	the	DT
9937	43	41	flow	flow	NN
9937	43	42	of	of	IN
9937	43	43	digestive	digestive	JJ
9937	43	44	juices	juice	NNS
9937	43	45	in	in	IN
9937	43	46	the	the	DT
9937	43	47	stomach	stomach	NN
9937	43	48	;	;	:
9937	43	49	and	and	CC
9937	43	50	,	,	,
9937	43	51	secondly	secondly	RB
9937	43	52	,	,	,
9937	43	53	as	as	IN
9937	43	54	an	an	DT
9937	43	55	actual	actual	JJ
9937	43	56	part	part	NN
9937	43	57	of	of	IN
9937	43	58	the	the	DT
9937	43	59	meal	meal	NN
9937	43	60	,	,	,
9937	43	61	when	when	WRB
9937	43	62	it	-PRON-	PRP
9937	43	63	must	must	MD
9937	43	64	contain	contain	VB
9937	43	65	sufficient	sufficient	JJ
9937	43	66	nutritive	nutritive	JJ
9937	43	67	material	material	NN
9937	43	68	to	to	TO
9937	43	69	permit	permit	VB
9937	43	70	it	-PRON-	PRP
9937	43	71	to	to	TO
9937	43	72	be	be	VB
9937	43	73	considered	consider	VBN
9937	43	74	as	as	IN
9937	43	75	a	a	DT
9937	43	76	part	part	NN
9937	43	77	of	of	IN
9937	43	78	the	the	DT
9937	43	79	meal	meal	NN
9937	43	80	instead	instead	RB
9937	43	81	of	of	IN
9937	43	82	merely	merely	RB
9937	43	83	an	an	DT
9937	43	84	addition	addition	NN
9937	43	85	.	.	.
9937	44	1	Even	even	RB
9937	44	2	in	in	IN
9937	44	3	its	-PRON-	PRP$
9937	44	4	first	first	JJ
9937	44	5	and	and	CC
9937	44	6	minor	minor	JJ
9937	44	7	purpose	purpose	NN
9937	44	8	,	,	,
9937	44	9	the	the	DT
9937	44	10	important	important	JJ
9937	44	11	part	part	NN
9937	44	12	that	that	WDT
9937	44	13	soup	soup	NN
9937	44	14	plays	play	VBZ
9937	44	15	in	in	IN
9937	44	16	many	many	JJ
9937	44	17	meals	meal	NNS
9937	44	18	is	be	VBZ
9937	44	19	not	not	RB
9937	44	20	hard	hard	JJ
9937	44	21	to	to	TO
9937	44	22	realize	realize	VB
9937	44	23	,	,	,
9937	44	24	for	for	IN
9937	44	25	it	-PRON-	PRP
9937	44	26	is	be	VBZ
9937	44	27	just	just	RB
9937	44	28	what	what	WP
9937	44	29	is	be	VBZ
9937	44	30	needed	need	VBN
9937	44	31	to	to	TO
9937	44	32	arouse	arouse	VB
9937	44	33	the	the	DT
9937	44	34	flagging	flag	VBG
9937	44	35	appetite	appetite	NN
9937	44	36	and	and	CC
9937	44	37	create	create	VB
9937	44	38	a	a	DT
9937	44	39	desire	desire	NN
9937	44	40	for	for	IN
9937	44	41	nourishing	nourish	VBG
9937	44	42	food	food	NN
9937	44	43	.	.	.
9937	45	1	But	but	CC
9937	45	2	in	in	IN
9937	45	3	its	-PRON-	PRP$
9937	45	4	second	second	JJ
9937	45	5	purpose	purpose	NN
9937	45	6	,	,	,
9937	45	7	the	the	DT
9937	45	8	real	real	JJ
9937	45	9	value	value	NN
9937	45	10	of	of	IN
9937	45	11	soup	soup	NN
9937	45	12	is	be	VBZ
9937	45	13	evident	evident	JJ
9937	45	14	.	.	.
9937	46	1	Whenever	whenever	WRB
9937	46	2	soup	soup	NN
9937	46	3	contains	contain	VBZ
9937	46	4	enough	enough	JJ
9937	46	5	nutritive	nutritive	JJ
9937	46	6	material	material	NN
9937	46	7	for	for	IN
9937	46	8	it	-PRON-	PRP
9937	46	9	to	to	TO
9937	46	10	take	take	VB
9937	46	11	the	the	DT
9937	46	12	place	place	NN
9937	46	13	of	of	IN
9937	46	14	some	some	DT
9937	46	15	dish	dish	NN
9937	46	16	that	that	WDT
9937	46	17	would	would	MD
9937	46	18	otherwise	otherwise	RB
9937	46	19	be	be	VB
9937	46	20	necessary	necessary	JJ
9937	46	21	,	,	,
9937	46	22	its	-PRON-	PRP$
9937	46	23	value	value	NN
9937	46	24	can	can	MD
9937	46	25	not	not	RB
9937	46	26	be	be	VB
9937	46	27	overestimated	overestimate	VBN
9937	46	28	.	.	.
9937	47	1	If	if	IN
9937	47	2	soup	soup	NN
9937	47	3	is	be	VBZ
9937	47	4	thought	think	VBN
9937	47	5	of	of	IN
9937	47	6	in	in	IN
9937	47	7	this	this	DT
9937	47	8	way	way	NN
9937	47	9	,	,	,
9937	47	10	the	the	DT
9937	47	11	prejudice	prejudice	NN
9937	47	12	that	that	WDT
9937	47	13	exists	exist	VBZ
9937	47	14	against	against	IN
9937	47	15	it	-PRON-	PRP
9937	47	16	in	in	IN
9937	47	17	many	many	JJ
9937	47	18	households	household	NNS
9937	47	19	will	will	MD
9937	47	20	be	be	VB
9937	47	21	entirely	entirely	RB
9937	47	22	overcome	overcome	VBN
9937	47	23	.	.	.
9937	48	1	But	but	CC
9937	48	2	since	since	IN
9937	48	3	much	much	JJ
9937	48	4	of	of	IN
9937	48	5	this	this	DT
9937	48	6	prejudice	prejudice	NN
9937	48	7	is	be	VBZ
9937	48	8	due	due	JJ
9937	48	9	to	to	IN
9937	48	10	the	the	DT
9937	48	11	fact	fact	NN
9937	48	12	that	that	IN
9937	48	13	the	the	DT
9937	48	14	soup	soup	NN
9937	48	15	served	serve	VBD
9937	48	16	is	be	VBZ
9937	48	17	often	often	RB
9937	48	18	unappetizing	unappetize	VBG
9937	48	19	in	in	IN
9937	48	20	both	both	DT
9937	48	21	flavor	flavor	NN
9937	48	22	and	and	CC
9937	48	23	appearance	appearance	NN
9937	48	24	,	,	,
9937	48	25	sufficient	sufficient	JJ
9937	48	26	attention	attention	NN
9937	48	27	should	should	MD
9937	48	28	be	be	VB
9937	48	29	given	give	VBN
9937	48	30	to	to	IN
9937	48	31	the	the	DT
9937	48	32	making	making	NN
9937	48	33	of	of	IN
9937	48	34	soup	soup	NN
9937	48	35	to	to	TO
9937	48	36	have	have	VB
9937	48	37	this	this	DT
9937	48	38	food	food	NN
9937	48	39	attractive	attractive	JJ
9937	48	40	enough	enough	RB
9937	48	41	to	to	TO
9937	48	42	appeal	appeal	VB
9937	48	43	to	to	IN
9937	48	44	the	the	DT
9937	48	45	appetite	appetite	NN
9937	48	46	rather	rather	RB
9937	48	47	than	than	IN
9937	48	48	discourage	discourage	VB
9937	48	49	it	-PRON-	PRP
9937	48	50	.	.	.
9937	49	1	Soup	soup	NN
9937	49	2	should	should	MD
9937	49	3	not	not	RB
9937	49	4	be	be	VB
9937	49	5	greasy	greasy	JJ
9937	49	6	nor	nor	CC
9937	49	7	insipid	insipid	JJ
9937	49	8	in	in	IN
9937	49	9	flavor	flavor	NN
9937	49	10	,	,	,
9937	49	11	neither	neither	CC
9937	49	12	should	should	MD
9937	49	13	it	-PRON-	PRP
9937	49	14	be	be	VB
9937	49	15	served	serve	VBN
9937	49	16	in	in	IN
9937	49	17	large	large	JJ
9937	49	18	quantities	quantity	NNS
9937	49	19	nor	nor	CC
9937	49	20	without	without	IN
9937	49	21	the	the	DT
9937	49	22	proper	proper	JJ
9937	49	23	accompaniment	accompaniment	NN
9937	49	24	.	.	.
9937	50	1	A	a	DT
9937	50	2	small	small	JJ
9937	50	3	quantity	quantity	NN
9937	50	4	of	of	IN
9937	50	5	well	well	RB
9937	50	6	-	-	HYPH
9937	50	7	flavored	flavor	VBN
9937	50	8	,	,	,
9937	50	9	attractively	attractively	RB
9937	50	10	served	serve	VBN
9937	50	11	soup	soup	NN
9937	50	12	can	can	MD
9937	50	13	not	not	RB
9937	50	14	fail	fail	VB
9937	50	15	to	to	TO
9937	50	16	meet	meet	VB
9937	50	17	the	the	DT
9937	50	18	approval	approval	NN
9937	50	19	of	of	IN
9937	50	20	any	any	DT
9937	50	21	family	family	NN
9937	50	22	when	when	WRB
9937	50	23	it	-PRON-	PRP
9937	50	24	is	be	VBZ
9937	50	25	served	serve	VBN
9937	50	26	as	as	IN
9937	50	27	the	the	DT
9937	50	28	first	first	JJ
9937	50	29	course	course	NN
9937	50	30	of	of	IN
9937	50	31	the	the	DT
9937	50	32	meal	meal	NN
9937	50	33	.	.	.
9937	51	1	5	5	CD
9937	51	2	.	.	.
9937	52	1	GENERAL	GENERAL	NNP
9937	52	2	CLASSES	class	NNS
9937	52	3	OF	of	IN
9937	52	4	SOUP.--Soups	soup.--soup	NNS
9937	52	5	are	be	VBP
9937	52	6	named	name	VBN
9937	52	7	in	in	IN
9937	52	8	various	various	JJ
9937	52	9	ways	way	NNS
9937	52	10	,	,	,
9937	52	11	according	accord	VBG
9937	52	12	to	to	IN
9937	52	13	material	material	NN
9937	52	14	,	,	,
9937	52	15	quality	quality	NN
9937	52	16	,	,	,
9937	52	17	etc	etc	FW
9937	52	18	.	.	.
9937	53	1	;	;	:
9937	53	2	but	but	CC
9937	53	3	the	the	DT
9937	53	4	two	two	CD
9937	53	5	purposes	purpose	NNS
9937	53	6	for	for	IN
9937	53	7	which	which	WDT
9937	53	8	soup	soup	NN
9937	53	9	is	be	VBZ
9937	53	10	used	use	VBN
9937	53	11	have	have	VBP
9937	53	12	led	lead	VBN
9937	53	13	to	to	IN
9937	53	14	the	the	DT
9937	53	15	placing	placing	NN
9937	53	16	of	of	IN
9937	53	17	the	the	DT
9937	53	18	numerous	numerous	JJ
9937	53	19	kinds	kind	NNS
9937	53	20	into	into	IN
9937	53	21	two	two	CD
9937	53	22	general	general	JJ
9937	53	23	classes	class	NNS
9937	53	24	.	.	.
9937	54	1	In	in	IN
9937	54	2	the	the	DT
9937	54	3	first	first	JJ
9937	54	4	class	class	NN
9937	54	5	are	be	VBP
9937	54	6	grouped	group	VBN
9937	54	7	those	those	DT
9937	54	8	which	which	WDT
9937	54	9	serve	serve	VBP
9937	54	10	as	as	IN
9937	54	11	appetizers	appetizer	NNS
9937	54	12	,	,	,
9937	54	13	such	such	JJ
9937	54	14	as	as	IN
9937	54	15	bouillon	bouillon	NN
9937	54	16	,	,	,
9937	54	17	consommé	consommé	NN
9937	54	18	,	,	,
9937	54	19	and	and	CC
9937	54	20	some	some	DT
9937	54	21	other	other	JJ
9937	54	22	broths	broth	NNS
9937	54	23	and	and	CC
9937	54	24	clear	clear	JJ
9937	54	25	soups	soup	NNS
9937	54	26	.	.	.
9937	55	1	In	in	IN
9937	55	2	the	the	DT
9937	55	3	second	second	JJ
9937	55	4	class	class	NN
9937	55	5	are	be	VBP
9937	55	6	included	include	VBN
9937	55	7	those	those	DT
9937	55	8	eaten	eat	VBN
9937	55	9	for	for	IN
9937	55	10	their	-PRON-	PRP$
9937	55	11	nutritive	nutritive	JJ
9937	55	12	effect	effect	NN
9937	55	13	,	,	,
9937	55	14	such	such	JJ
9937	55	15	as	as	IN
9937	55	16	cream	cream	NN
9937	55	17	soups	soup	NNS
9937	55	18	,	,	,
9937	55	19	purées	purées	VB
9937	55	20	,	,	,
9937	55	21	and	and	CC
9937	55	22	bisques	bisque	NNS
9937	55	23	.	.	.
9937	56	1	From	from	IN
9937	56	2	these	these	DT
9937	56	3	two	two	CD
9937	56	4	classes	class	NNS
9937	56	5	of	of	IN
9937	56	6	soup	soup	NN
9937	56	7	,	,	,
9937	56	8	the	the	DT
9937	56	9	one	one	NN
9937	56	10	that	that	WDT
9937	56	11	will	will	MD
9937	56	12	correspond	correspond	VB
9937	56	13	with	with	IN
9937	56	14	the	the	DT
9937	56	15	rest	rest	NN
9937	56	16	of	of	IN
9937	56	17	the	the	DT
9937	56	18	meal	meal	NN
9937	56	19	and	and	CC
9937	56	20	make	make	VB
9937	56	21	it	-PRON-	PRP
9937	56	22	balance	balance	VB
9937	56	23	properly	properly	RB
9937	56	24	is	be	VBZ
9937	56	25	the	the	DT
9937	56	26	one	one	CD
9937	56	27	to	to	TO
9937	56	28	choose	choose	VB
9937	56	29	.	.	.
9937	57	1	For	for	IN
9937	57	2	instance	instance	NN
9937	57	3	,	,	,
9937	57	4	a	a	DT
9937	57	5	light	light	JJ
9937	57	6	soup	soup	NN
9937	57	7	that	that	WDT
9937	57	8	is	be	VBZ
9937	57	9	merely	merely	RB
9937	57	10	an	an	DT
9937	57	11	appetizer	appetizer	NN
9937	57	12	should	should	MD
9937	57	13	be	be	VB
9937	57	14	served	serve	VBN
9937	57	15	with	with	IN
9937	57	16	a	a	DT
9937	57	17	heavy	heavy	JJ
9937	57	18	dinner	dinner	NN
9937	57	19	,	,	,
9937	57	20	whereas	whereas	IN
9937	57	21	a	a	DT
9937	57	22	heavy	heavy	JJ
9937	57	23	,	,	,
9937	57	24	highly	highly	RB
9937	57	25	nutritious	nutritious	JJ
9937	57	26	soup	soup	NN
9937	57	27	should	should	MD
9937	57	28	be	be	VB
9937	57	29	used	use	VBN
9937	57	30	with	with	IN
9937	57	31	a	a	DT
9937	57	32	luncheon	luncheon	NN
9937	57	33	or	or	CC
9937	57	34	a	a	DT
9937	57	35	light	light	JJ
9937	57	36	meal	meal	NN
9937	57	37	.	.	.
9937	58	1	6	6	CD
9937	58	2	.	.	.
9937	59	1	ECONOMIC	economic	JJ
9937	59	2	VALUE	value	NN
9937	59	3	OF	of	IN
9937	59	4	SOUP.--Besides	soup.--besides	IN
9937	59	5	having	have	VBG
9937	59	6	an	an	DT
9937	59	7	important	important	JJ
9937	59	8	place	place	NN
9937	59	9	in	in	IN
9937	59	10	the	the	DT
9937	59	11	meal	meal	NN
9937	59	12	of	of	IN
9937	59	13	which	which	WDT
9937	59	14	it	-PRON-	PRP
9937	59	15	forms	form	VBZ
9937	59	16	a	a	DT
9937	59	17	part	part	NN
9937	59	18	,	,	,
9937	59	19	soup	soup	NN
9937	59	20	is	be	VBZ
9937	59	21	very	very	RB
9937	59	22	often	often	RB
9937	59	23	an	an	DT
9937	59	24	economy	economy	NN
9937	59	25	,	,	,
9937	59	26	for	for	IN
9937	59	27	it	-PRON-	PRP
9937	59	28	affords	afford	VBZ
9937	59	29	the	the	DT
9937	59	30	housewife	housewife	NN
9937	59	31	a	a	DT
9937	59	32	splendid	splendid	JJ
9937	59	33	opportunity	opportunity	NN
9937	59	34	to	to	TO
9937	59	35	utilize	utilize	VB
9937	59	36	many	many	JJ
9937	59	37	left	left	JJ
9937	59	38	-	-	HYPH
9937	59	39	overs	over	NNS
9937	59	40	.	.	.
9937	60	1	With	with	IN
9937	60	2	the	the	DT
9937	60	3	French	french	JJ
9937	60	4	people	people	NNS
9937	60	5	,	,	,
9937	60	6	who	who	WP
9937	60	7	excel	excel	VBP
9937	60	8	in	in	IN
9937	60	9	the	the	DT
9937	60	10	art	art	NN
9937	60	11	of	of	IN
9937	60	12	soup	soup	NN
9937	60	13	making	make	VBG
9937	60	14	chiefly	chiefly	RB
9937	60	15	because	because	IN
9937	60	16	of	of	IN
9937	60	17	their	-PRON-	PRP$
9937	60	18	clever	clever	JJ
9937	60	19	adaptation	adaptation	NN
9937	60	20	of	of	IN
9937	60	21	seasoning	seasoning	NN
9937	60	22	to	to	IN
9937	60	23	foods	food	NNS
9937	60	24	,	,	,
9937	60	25	their	-PRON-	PRP$
9937	60	26	_	_	NNP
9937	60	27	pot	pot	NN
9937	60	28	-	-	HYPH
9937	60	29	au	au	NNP
9937	60	30	-	-	HYPH
9937	60	31	feu	feu	NNP
9937	60	32	_	_	NNP
9937	60	33	is	be	VBZ
9937	60	34	a	a	DT
9937	60	35	national	national	JJ
9937	60	36	institution	institution	NN
9937	60	37	and	and	CC
9937	60	38	every	every	DT
9937	60	39	kitchen	kitchen	NN
9937	60	40	has	have	VBZ
9937	60	41	its	-PRON-	PRP$
9937	60	42	stock	stock	NN
9937	60	43	pot	pot	NN
9937	60	44	.	.	.
9937	61	1	Persons	person	NNS
9937	61	2	who	who	WP
9937	61	3	believe	believe	VBP
9937	61	4	in	in	IN
9937	61	5	the	the	DT
9937	61	6	strictest	strictest	NN
9937	61	7	food	food	NN
9937	61	8	economy	economy	NN
9937	61	9	use	use	VB
9937	61	10	a	a	DT
9937	61	11	stock	stock	NN
9937	61	12	pot	pot	NN
9937	61	13	,	,	,
9937	61	14	since	since	IN
9937	61	15	it	-PRON-	PRP
9937	61	16	permits	permit	VBZ
9937	61	17	left	leave	VBN
9937	61	18	-	-	HYPH
9937	61	19	overs	over	NNS
9937	61	20	to	to	TO
9937	61	21	be	be	VB
9937	61	22	utilized	utilize	VBN
9937	61	23	in	in	IN
9937	61	24	an	an	DT
9937	61	25	attractive	attractive	JJ
9937	61	26	and	and	CC
9937	61	27	palatable	palatable	JJ
9937	61	28	way	way	NN
9937	61	29	.	.	.
9937	62	1	In	in	IN
9937	62	2	fact	fact	NN
9937	62	3	,	,	,
9937	62	4	there	there	EX
9937	62	5	is	be	VBZ
9937	62	6	scarcely	scarcely	RB
9937	62	7	anything	anything	NN
9937	62	8	in	in	IN
9937	62	9	the	the	DT
9937	62	10	way	way	NN
9937	62	11	of	of	IN
9937	62	12	fish	fish	NN
9937	62	13	,	,	,
9937	62	14	meat	meat	NN
9937	62	15	,	,	,
9937	62	16	fowl	fowl	NN
9937	62	17	,	,	,
9937	62	18	vegetables	vegetable	NNS
9937	62	19	,	,	,
9937	62	20	and	and	CC
9937	62	21	cereals	cereal	NNS
9937	62	22	that	that	WDT
9937	62	23	can	can	MD
9937	62	24	not	not	RB
9937	62	25	be	be	VB
9937	62	26	used	use	VBN
9937	62	27	in	in	IN
9937	62	28	soup	soup	NN
9937	62	29	making	making	NN
9937	62	30	,	,	,
9937	62	31	provided	provide	VBD
9937	62	32	such	such	JJ
9937	62	33	ingredients	ingredient	NNS
9937	62	34	are	be	VBP
9937	62	35	cared	care	VBN
9937	62	36	for	for	IN
9937	62	37	in	in	IN
9937	62	38	the	the	DT
9937	62	39	proper	proper	JJ
9937	62	40	way	way	NN
9937	62	41	.	.	.
9937	63	1	Very	very	RB
9937	63	2	often	often	RB
9937	63	3	the	the	DT
9937	63	4	first	first	JJ
9937	63	5	glance	glance	NN
9937	63	6	at	at	IN
9937	63	7	the	the	DT
9937	63	8	large	large	JJ
9937	63	9	number	number	NN
9937	63	10	of	of	IN
9937	63	11	ingredients	ingredient	NNS
9937	63	12	listed	list	VBN
9937	63	13	in	in	IN
9937	63	14	a	a	DT
9937	63	15	soup	soup	NN
9937	63	16	recipe	recipe	NN
9937	63	17	creates	create	VBZ
9937	63	18	the	the	DT
9937	63	19	impression	impression	NN
9937	63	20	that	that	IN
9937	63	21	soup	soup	NN
9937	63	22	must	must	MD
9937	63	23	be	be	VB
9937	63	24	a	a	DT
9937	63	25	very	very	RB
9937	63	26	complicated	complicated	JJ
9937	63	27	thing	thing	NN
9937	63	28	.	.	.
9937	64	1	Such	such	JJ
9937	64	2	,	,	,
9937	64	3	however	however	RB
9937	64	4	,	,	,
9937	64	5	is	be	VBZ
9937	64	6	not	not	RB
9937	64	7	the	the	DT
9937	64	8	case	case	NN
9937	64	9	.	.	.
9937	65	1	In	in	IN
9937	65	2	reality	reality	NN
9937	65	3	,	,	,
9937	65	4	most	most	JJS
9937	65	5	of	of	IN
9937	65	6	the	the	DT
9937	65	7	soup	soup	NN
9937	65	8	ingredients	ingredient	NNS
9937	65	9	are	be	VBP
9937	65	10	small	small	JJ
9937	65	11	quantities	quantity	NNS
9937	65	12	of	of	IN
9937	65	13	things	thing	NNS
9937	65	14	used	use	VBN
9937	65	15	for	for	IN
9937	65	16	flavoring	flavoring	NN
9937	65	17	,	,	,
9937	65	18	and	and	CC
9937	65	19	it	-PRON-	PRP
9937	65	20	is	be	VBZ
9937	65	21	by	by	IN
9937	65	22	the	the	DT
9937	65	23	proper	proper	JJ
9937	65	24	blending	blending	NN
9937	65	25	of	of	IN
9937	65	26	these	these	DT
9937	65	27	that	that	IN
9937	65	28	appetizing	appetize	VBG
9937	65	29	soups	soup	NNS
9937	65	30	are	be	VBP
9937	65	31	secured	secure	VBN
9937	65	32	.	.	.
9937	66	1	CLASSIFICATION	classification	NN
9937	66	2	OF	of	IN
9937	66	3	SOUPS	SOUPS	NNP
9937	66	4	7	7	CD
9937	66	5	.	.	.
9937	67	1	The	the	DT
9937	67	2	two	two	CD
9937	67	3	general	general	JJ
9937	67	4	classes	class	NNS
9937	67	5	of	of	IN
9937	67	6	soup	soup	NN
9937	67	7	already	already	RB
9937	67	8	mentioned	mention	VBN
9937	67	9	permit	permit	NN
9937	67	10	of	of	IN
9937	67	11	numerous	numerous	JJ
9937	67	12	methods	method	NNS
9937	67	13	of	of	IN
9937	67	14	classification	classification	NN
9937	67	15	.	.	.
9937	68	1	For	for	IN
9937	68	2	instance	instance	NN
9937	68	3	,	,	,
9937	68	4	soups	soup	NNS
9937	68	5	are	be	VBP
9937	68	6	sometimes	sometimes	RB
9937	68	7	named	name	VBN
9937	68	8	from	from	IN
9937	68	9	the	the	DT
9937	68	10	principal	principal	JJ
9937	68	11	ingredient	ingredient	NN
9937	68	12	or	or	CC
9937	68	13	an	an	DT
9937	68	14	imitation	imitation	NN
9937	68	15	of	of	IN
9937	68	16	it	-PRON-	PRP
9937	68	17	,	,	,
9937	68	18	as	as	IN
9937	68	19	the	the	DT
9937	68	20	names	name	NNS
9937	68	21	potato	potato	NNP
9937	68	22	soup	soup	NNP
9937	68	23	,	,	,
9937	68	24	beef	beef	NNP
9937	68	25	soup	soup	NNP
9937	68	26	,	,	,
9937	68	27	macaroni	macaroni	NNP
9937	68	28	soup	soup	NNP
9937	68	29	,	,	,
9937	68	30	mock	mock	NN
9937	68	31	-	-	HYPH
9937	68	32	turtle	turtle	NN
9937	68	33	soup	soup	NN
9937	68	34	testify	testify	NNP
9937	68	35	.	.	.
9937	69	1	Again	again	RB
9937	69	2	,	,	,
9937	69	3	both	both	DT
9937	69	4	stimulating	stimulating	JJ
9937	69	5	and	and	CC
9937	69	6	nutritious	nutritious	JJ
9937	69	7	soups	soup	NNS
9937	69	8	may	may	MD
9937	69	9	be	be	VB
9937	69	10	divided	divide	VBN
9937	69	11	into	into	IN
9937	69	12	thin	thin	JJ
9937	69	13	and	and	CC
9937	69	14	thick	thick	JJ
9937	69	15	soups	soup	NNS
9937	69	16	,	,	,
9937	69	17	thin	thin	JJ
9937	69	18	soups	soup	NNS
9937	69	19	usually	usually	RB
9937	69	20	being	be	VBG
9937	69	21	clear	clear	JJ
9937	69	22	,	,	,
9937	69	23	and	and	CC
9937	69	24	thick	thick	JJ
9937	69	25	soups	soup	NNS
9937	69	26	,	,	,
9937	69	27	because	because	IN
9937	69	28	of	of	IN
9937	69	29	their	-PRON-	PRP$
9937	69	30	nature	nature	NN
9937	69	31	,	,	,
9937	69	32	cloudy	cloudy	JJ
9937	69	33	.	.	.
9937	70	1	When	when	WRB
9937	70	2	the	the	DT
9937	70	3	quality	quality	NN
9937	70	4	of	of	IN
9937	70	5	soups	soup	NNS
9937	70	6	is	be	VBZ
9937	70	7	considered	consider	VBN
9937	70	8	,	,	,
9937	70	9	they	-PRON-	PRP
9937	70	10	are	be	VBP
9937	70	11	placed	place	VBN
9937	70	12	in	in	IN
9937	70	13	still	still	RB
9937	70	14	different	different	JJ
9937	70	15	classes	class	NNS
9937	70	16	and	and	CC
9937	70	17	are	be	VBP
9937	70	18	called	call	VBN
9937	70	19	broth	broth	NN
9937	70	20	,	,	,
9937	70	21	bisque	bisque	NN
9937	70	22	,	,	,
9937	70	23	consommé	consommé	NNP
9937	70	24	,	,	,
9937	70	25	purée	purée	NNP
9937	70	26	,	,	,
9937	70	27	and	and	CC
9937	70	28	so	so	RB
9937	70	29	on	on	RB
9937	70	30	.	.	.
9937	71	1	Another	another	DT
9937	71	2	important	important	JJ
9937	71	3	classification	classification	NN
9937	71	4	of	of	IN
9937	71	5	soups	soup	NNS
9937	71	6	results	result	NNS
9937	71	7	from	from	IN
9937	71	8	the	the	DT
9937	71	9	nationality	nationality	NN
9937	71	10	of	of	IN
9937	71	11	the	the	DT
9937	71	12	people	people	NNS
9937	71	13	who	who	WP
9937	71	14	use	use	VBP
9937	71	15	them	-PRON-	PRP
9937	71	16	.	.	.
9937	72	1	While	while	IN
9937	72	2	soups	soup	NNS
9937	72	3	are	be	VBP
9937	72	4	classified	classify	VBN
9937	72	5	in	in	IN
9937	72	6	other	other	JJ
9937	72	7	ways	way	NNS
9937	72	8	,	,	,
9937	72	9	it	-PRON-	PRP
9937	72	10	will	will	MD
9937	72	11	be	be	VB
9937	72	12	sufficient	sufficient	JJ
9937	72	13	for	for	IN
9937	72	14	all	all	DT
9937	72	15	practical	practical	JJ
9937	72	16	purposes	purpose	NNS
9937	72	17	if	if	IN
9937	72	18	the	the	DT
9937	72	19	housewife	housewife	NN
9937	72	20	understands	understand	VBZ
9937	72	21	these	these	DT
9937	72	22	three	three	CD
9937	72	23	principal	principal	JJ
9937	72	24	classes	class	NNS
9937	72	25	.	.	.
9937	73	1	8	8	LS
9937	73	2	.	.	.
9937	74	1	CLASSES	class	NNS
9937	74	2	DENOTING	DENOTING	NNP
9937	74	3	CONSISTENCY.--As	CONSISTENCY.--As	NNP
9937	74	4	has	have	VBZ
9937	74	5	already	already	RB
9937	74	6	been	be	VBN
9937	74	7	pointed	point	VBN
9937	74	8	out	out	RP
9937	74	9	,	,	,
9937	74	10	soups	soup	NNS
9937	74	11	are	be	VBP
9937	74	12	of	of	IN
9937	74	13	only	only	RB
9937	74	14	two	two	CD
9937	74	15	kinds	kind	NNS
9937	74	16	when	when	WRB
9937	74	17	their	-PRON-	PRP$
9937	74	18	consistency	consistency	NN
9937	74	19	is	be	VBZ
9937	74	20	thought	think	VBN
9937	74	21	of	of	IN
9937	74	22	,	,	,
9937	74	23	namely	namely	RB
9937	74	24	,	,	,
9937	74	25	_	_	NNP
9937	74	26	clear	clear	JJ
9937	74	27	soups	soup	NNS
9937	74	28	_	_	NNP
9937	74	29	and	and	CC
9937	74	30	_	_	NNP
9937	74	31	thick	thick	JJ
9937	74	32	soups	soup	NNS
9937	74	33	.	.	.
9937	74	34	_	_	NNP
9937	74	35	CLEAR	CLEAR	NNP
9937	74	36	SOUPS	SOUPS	NNP
9937	74	37	are	be	VBP
9937	74	38	those	those	DT
9937	74	39	made	make	VBN
9937	74	40	from	from	IN
9937	74	41	carefully	carefully	RB
9937	74	42	cleared	clear	VBN
9937	74	43	stock	stock	NN
9937	74	44	,	,	,
9937	74	45	or	or	CC
9937	74	46	soup	soup	NNP
9937	74	47	foundation	foundation	NNP
9937	74	48	,	,	,
9937	74	49	and	and	CC
9937	74	50	flavored	flavor	VBD
9937	74	51	or	or	CC
9937	74	52	garnished	garnish	VBN
9937	74	53	with	with	IN
9937	74	54	a	a	DT
9937	74	55	material	material	NN
9937	74	56	from	from	IN
9937	74	57	which	which	WDT
9937	74	58	the	the	DT
9937	74	59	soup	soup	NN
9937	74	60	usually	usually	RB
9937	74	61	takes	take	VBZ
9937	74	62	its	-PRON-	PRP$
9937	74	63	name	name	NN
9937	74	64	.	.	.
9937	75	1	There	there	EX
9937	75	2	are	be	VBP
9937	75	3	not	not	RB
9937	75	4	many	many	JJ
9937	75	5	soups	soup	NNS
9937	75	6	of	of	IN
9937	75	7	this	this	DT
9937	75	8	kind	kind	NN
9937	75	9	,	,	,
9937	75	10	_	_	NNP
9937	75	11	bouillon	bouillon	NN
9937	75	12	_	_	NNP
9937	75	13	and	and	CC
9937	75	14	_	_	NNP
9937	75	15	consommé	consommé	NN
9937	75	16	_	_	NNP
9937	75	17	being	be	VBG
9937	75	18	the	the	DT
9937	75	19	two	two	CD
9937	75	20	leading	leading	JJ
9937	75	21	varieties	variety	NNS
9937	75	22	,	,	,
9937	75	23	but	but	CC
9937	75	24	in	in	IN
9937	75	25	order	order	NN
9937	75	26	to	to	TO
9937	75	27	be	be	VB
9937	75	28	palatable	palatable	JJ
9937	75	29	,	,	,
9937	75	30	they	-PRON-	PRP
9937	75	31	require	require	VBP
9937	75	32	considerable	considerable	JJ
9937	75	33	care	care	NN
9937	75	34	in	in	IN
9937	75	35	making	make	VBG
9937	75	36	.	.	.
9937	76	1	THICK	THICK	NNP
9937	76	2	SOUPS	SOUPS	NNP
9937	76	3	are	be	VBP
9937	76	4	also	also	RB
9937	76	5	made	make	VBN
9937	76	6	from	from	IN
9937	76	7	stock	stock	NN
9937	76	8	,	,	,
9937	76	9	but	but	CC
9937	76	10	milk	milk	NN
9937	76	11	,	,	,
9937	76	12	cream	cream	NN
9937	76	13	,	,	,
9937	76	14	water	water	NN
9937	76	15	,	,	,
9937	76	16	or	or	CC
9937	76	17	any	any	DT
9937	76	18	mixture	mixture	NN
9937	76	19	of	of	IN
9937	76	20	these	these	DT
9937	76	21	may	may	MD
9937	76	22	also	also	RB
9937	76	23	be	be	VB
9937	76	24	used	use	VBN
9937	76	25	as	as	IN
9937	76	26	a	a	DT
9937	76	27	basis	basis	NN
9937	76	28	,	,	,
9937	76	29	and	and	CC
9937	76	30	to	to	IN
9937	76	31	it	-PRON-	PRP
9937	76	32	may	may	MD
9937	76	33	be	be	VB
9937	76	34	added	add	VBN
9937	76	35	for	for	IN
9937	76	36	thickening	thicken	VBG
9937	76	37	meat	meat	NN
9937	76	38	,	,	,
9937	76	39	fish	fish	NN
9937	76	40	,	,	,
9937	76	41	vegetables	vegetable	NNS
9937	76	42	,	,	,
9937	76	43	eggs	egg	NNS
9937	76	44	,	,	,
9937	76	45	or	or	CC
9937	76	46	grain	grain	NN
9937	76	47	or	or	CC
9937	76	48	some	some	DT
9937	76	49	other	other	JJ
9937	76	50	starchy	starchy	JJ
9937	76	51	material	material	NN
9937	76	52	.	.	.
9937	77	1	Soups	soup	NNS
9937	77	2	of	of	IN
9937	77	3	this	this	DT
9937	77	4	kind	kind	NN
9937	77	5	are	be	VBP
9937	77	6	often	often	RB
9937	77	7	made	make	VBN
9937	77	8	too	too	RB
9937	77	9	thick	thick	JJ
9937	77	10	,	,	,
9937	77	11	and	and	CC
9937	77	12	as	as	IN
9937	77	13	such	such	JJ
9937	77	14	soups	soup	NNS
9937	77	15	are	be	VBP
9937	77	16	not	not	RB
9937	77	17	appetizing	appetize	VBG
9937	77	18	,	,	,
9937	77	19	care	care	NN
9937	77	20	must	must	MD
9937	77	21	be	be	VB
9937	77	22	taken	take	VBN
9937	77	23	to	to	TO
9937	77	24	have	have	VB
9937	77	25	them	-PRON-	PRP
9937	77	26	just	just	RB
9937	77	27	right	right	RB
9937	77	28	in	in	IN
9937	77	29	consistency	consistency	NN
9937	77	30	.	.	.
9937	78	1	9	9	CD
9937	78	2	.	.	.
9937	79	1	CLASSES	class	NNS
9937	79	2	DENOTING	DENOTING	NNP
9937	79	3	QUALITY.--When	quality.--when	CD
9937	79	4	attention	attention	NN
9937	79	5	is	be	VBZ
9937	79	6	given	give	VBN
9937	79	7	to	to	IN
9937	79	8	the	the	DT
9937	79	9	quality	quality	NN
9937	79	10	of	of	IN
9937	79	11	soup	soup	NN
9937	79	12	,	,	,
9937	79	13	this	this	DT
9937	79	14	food	food	NN
9937	79	15	divides	divide	VBZ
9937	79	16	itself	-PRON-	PRP
9937	79	17	into	into	IN
9937	79	18	several	several	JJ
9937	79	19	varieties	variety	NNS
9937	79	20	,	,	,
9937	79	21	namely	namely	RB
9937	79	22	,	,	,
9937	79	23	_	_	NNP
9937	79	24	broth	broth	NN
9937	79	25	,	,	,
9937	79	26	cream	cream	NN
9937	79	27	soup	soup	NN
9937	79	28	,	,	,
9937	79	29	bisque	bisque	NN
9937	79	30	,	,	,
9937	79	31	chowder	chowder	NNP
9937	79	32	,	,	,
9937	79	33	_	_	NNP
9937	79	34	and	and	CC
9937	79	35	_	_	NNP
9937	79	36	purée	purée	NN
9937	79	37	.	.	.
9937	79	38	_	_	NNP
9937	79	39	BROTHS	broth	NNS
9937	79	40	have	have	VBP
9937	79	41	for	for	IN
9937	79	42	their	-PRON-	PRP$
9937	79	43	foundation	foundation	NN
9937	79	44	a	a	DT
9937	79	45	clear	clear	JJ
9937	79	46	stock	stock	NN
9937	79	47	.	.	.
9937	80	1	They	-PRON-	PRP
9937	80	2	are	be	VBP
9937	80	3	sometimes	sometimes	RB
9937	80	4	a	a	DT
9937	80	5	thin	thin	JJ
9937	80	6	soup	soup	NN
9937	80	7	,	,	,
9937	80	8	but	but	CC
9937	80	9	other	other	JJ
9937	80	10	times	time	NNS
9937	80	11	they	-PRON-	PRP
9937	80	12	are	be	VBP
9937	80	13	made	make	VBN
9937	80	14	quite	quite	RB
9937	80	15	thick	thick	JJ
9937	80	16	with	with	IN
9937	80	17	vegetables	vegetable	NNS
9937	80	18	,	,	,
9937	80	19	rice	rice	NN
9937	80	20	,	,	,
9937	80	21	barley	barley	NN
9937	80	22	,	,	,
9937	80	23	or	or	CC
9937	80	24	other	other	JJ
9937	80	25	material	material	NN
9937	80	26	,	,	,
9937	80	27	when	when	WRB
9937	80	28	they	-PRON-	PRP
9937	80	29	are	be	VBP
9937	80	30	served	serve	VBN
9937	80	31	as	as	IN
9937	80	32	a	a	DT
9937	80	33	substantial	substantial	JJ
9937	80	34	part	part	NN
9937	80	35	of	of	IN
9937	80	36	a	a	DT
9937	80	37	meal	meal	NN
9937	80	38	.	.	.
9937	81	1	CREAM	cream	NN
9937	81	2	SOUPS	soup	NNS
9937	81	3	are	be	VBP
9937	81	4	highly	highly	RB
9937	81	5	nutritious	nutritious	JJ
9937	81	6	and	and	CC
9937	81	7	are	be	VBP
9937	81	8	of	of	IN
9937	81	9	great	great	JJ
9937	81	10	variety	variety	NN
9937	81	11	.	.	.
9937	82	1	They	-PRON-	PRP
9937	82	2	have	have	VBP
9937	82	3	for	for	IN
9937	82	4	their	-PRON-	PRP$
9937	82	5	foundation	foundation	NN
9937	82	6	a	a	DT
9937	82	7	thin	thin	JJ
9937	82	8	cream	cream	NN
9937	82	9	sauce	sauce	NN
9937	82	10	,	,	,
9937	82	11	but	but	CC
9937	82	12	to	to	IN
9937	82	13	this	this	DT
9937	82	14	are	be	VBP
9937	82	15	always	always	RB
9937	82	16	added	add	VBN
9937	82	17	vegetables	vegetable	NNS
9937	82	18	,	,	,
9937	82	19	meat	meat	NN
9937	82	20	,	,	,
9937	82	21	fish	fish	NN
9937	82	22	,	,	,
9937	82	23	or	or	CC
9937	82	24	grains	grain	NNS
9937	82	25	.	.	.
9937	83	1	BISQUES	bisque	NNS
9937	83	2	are	be	VBP
9937	83	3	thick	thick	JJ
9937	83	4	,	,	,
9937	83	5	rich	rich	JJ
9937	83	6	soups	soup	NNS
9937	83	7	made	make	VBN
9937	83	8	from	from	IN
9937	83	9	game	game	NN
9937	83	10	,	,	,
9937	83	11	fish	fish	NN
9937	83	12	,	,	,
9937	83	13	or	or	CC
9937	83	14	shell	shell	JJ
9937	83	15	fish	fish	NN
9937	83	16	,	,	,
9937	83	17	particularly	particularly	RB
9937	83	18	crabs	crab	NNS
9937	83	19	,	,	,
9937	83	20	shrimp	shrimp	NN
9937	83	21	,	,	,
9937	83	22	etc	etc	FW
9937	83	23	.	.	.
9937	84	1	Occasionally	occasionally	RB
9937	84	2	,	,	,
9937	84	3	vegetables	vegetable	NNS
9937	84	4	are	be	VBP
9937	84	5	used	use	VBN
9937	84	6	in	in	IN
9937	84	7	soup	soup	NN
9937	84	8	of	of	IN
9937	84	9	this	this	DT
9937	84	10	kind	kind	NN
9937	84	11	.	.	.
9937	85	1	CHOWDERS	chowder	NNS
9937	85	2	are	be	VBP
9937	85	3	soups	soup	NNS
9937	85	4	that	that	WDT
9937	85	5	have	have	VBP
9937	85	6	sea	sea	NN
9937	85	7	food	food	NN
9937	85	8	for	for	IN
9937	85	9	their	-PRON-	PRP$
9937	85	10	basis	basis	NN
9937	85	11	.	.	.
9937	86	1	Vegetables	vegetable	NNS
9937	86	2	and	and	CC
9937	86	3	crackers	cracker	NNS
9937	86	4	are	be	VBP
9937	86	5	generally	generally	RB
9937	86	6	added	add	VBN
9937	86	7	for	for	IN
9937	86	8	thickening	thickening	NN
9937	86	9	and	and	CC
9937	86	10	to	to	TO
9937	86	11	impart	impart	VB
9937	86	12	flavor	flavor	NN
9937	86	13	.	.	.
9937	87	1	PURÉES	PURÉES	NNP
9937	87	2	are	be	VBP
9937	87	3	soups	soup	NNS
9937	87	4	made	make	VBD
9937	87	5	thick	thick	JJ
9937	87	6	partly	partly	RB
9937	87	7	or	or	CC
9937	87	8	entirely	entirely	RB
9937	87	9	by	by	IN
9937	87	10	the	the	DT
9937	87	11	addition	addition	NN
9937	87	12	of	of	IN
9937	87	13	some	some	DT
9937	87	14	material	material	NN
9937	87	15	obtained	obtain	VBN
9937	87	16	by	by	IN
9937	87	17	boiling	boil	VBG
9937	87	18	an	an	DT
9937	87	19	article	article	NN
9937	87	20	of	of	IN
9937	87	21	food	food	NN
9937	87	22	and	and	CC
9937	87	23	then	then	RB
9937	87	24	straining	strain	VBG
9937	87	25	it	-PRON-	PRP
9937	87	26	to	to	TO
9937	87	27	form	form	VB
9937	87	28	a	a	DT
9937	87	29	pulp	pulp	NN
9937	87	30	.	.	.
9937	88	1	When	when	WRB
9937	88	2	vegetables	vegetable	NNS
9937	88	3	containing	contain	VBG
9937	88	4	starch	starch	NN
9937	88	5	,	,	,
9937	88	6	such	such	JJ
9937	88	7	as	as	IN
9937	88	8	beans	bean	NNS
9937	88	9	,	,	,
9937	88	10	peas	pea	NNS
9937	88	11	,	,	,
9937	88	12	lentils	lentil	NNS
9937	88	13	,	,	,
9937	88	14	and	and	CC
9937	88	15	potatoes	potato	NNS
9937	88	16	,	,	,
9937	88	17	are	be	VBP
9937	88	18	used	use	VBN
9937	88	19	for	for	IN
9937	88	20	this	this	DT
9937	88	21	purpose	purpose	NN
9937	88	22	,	,	,
9937	88	23	it	-PRON-	PRP
9937	88	24	is	be	VBZ
9937	88	25	unnecessary	unnecessary	JJ
9937	88	26	to	to	TO
9937	88	27	thicken	thicken	VB
9937	88	28	the	the	DT
9937	88	29	soup	soup	NN
9937	88	30	with	with	IN
9937	88	31	any	any	DT
9937	88	32	additional	additional	JJ
9937	88	33	starch	starch	NN
9937	88	34	;	;	:
9937	88	35	but	but	CC
9937	88	36	when	when	WRB
9937	88	37	meat	meat	NN
9937	88	38	,	,	,
9937	88	39	fish	fish	NN
9937	88	40	,	,	,
9937	88	41	or	or	CC
9937	88	42	watery	watery	JJ
9937	88	43	vegetables	vegetable	NNS
9937	88	44	are	be	VBP
9937	88	45	used	use	VBN
9937	88	46	,	,	,
9937	88	47	other	other	JJ
9937	88	48	thickening	thickening	NN
9937	88	49	is	be	VBZ
9937	88	50	required	require	VBN
9937	88	51	.	.	.
9937	89	1	To	to	TO
9937	89	2	be	be	VB
9937	89	3	right	right	JJ
9937	89	4	,	,	,
9937	89	5	a	a	DT
9937	89	6	purée	purée	NN
9937	89	7	should	should	MD
9937	89	8	be	be	VB
9937	89	9	nearly	nearly	RB
9937	89	10	as	as	RB
9937	89	11	smooth	smooth	JJ
9937	89	12	as	as	IN
9937	89	13	thick	thick	JJ
9937	89	14	cream	cream	NN
9937	89	15	and	and	CC
9937	89	16	of	of	IN
9937	89	17	the	the	DT
9937	89	18	same	same	JJ
9937	89	19	consistency	consistency	NN
9937	89	20	.	.	.
9937	90	1	10	10	CD
9937	90	2	.	.	.
9937	91	1	CLASSES	classes	VB
9937	91	2	TYPICAL	typical	JJ
9937	91	3	OF	of	IN
9937	91	4	PARTICULAR	PARTICULAR	NNP
9937	91	5	COUNTRIES.--Certain	COUNTRIES.--Certain	NNP
9937	91	6	kinds	kind	NNS
9937	91	7	of	of	IN
9937	91	8	soup	soup	NN
9937	91	9	have	have	VBP
9937	91	10	been	be	VBN
9937	91	11	made	make	VBN
9937	91	12	so	so	RB
9937	91	13	universally	universally	RB
9937	91	14	by	by	IN
9937	91	15	the	the	DT
9937	91	16	people	people	NNS
9937	91	17	of	of	IN
9937	91	18	various	various	JJ
9937	91	19	countries	country	NNS
9937	91	20	that	that	WDT
9937	91	21	they	-PRON-	PRP
9937	91	22	have	have	VBP
9937	91	23	come	come	VBN
9937	91	24	to	to	TO
9937	91	25	be	be	VB
9937	91	26	regarded	regard	VBN
9937	91	27	as	as	IN
9937	91	28	national	national	JJ
9937	91	29	dishes	dish	NNS
9937	91	30	and	and	CC
9937	91	31	are	be	VBP
9937	91	32	always	always	RB
9937	91	33	thought	think	VBN
9937	91	34	of	of	IN
9937	91	35	as	as	RB
9937	91	36	typical	typical	JJ
9937	91	37	of	of	IN
9937	91	38	the	the	DT
9937	91	39	particular	particular	JJ
9937	91	40	people	people	NNS
9937	91	41	by	by	IN
9937	91	42	whom	whom	WP
9937	91	43	they	-PRON-	PRP
9937	91	44	are	be	VBP
9937	91	45	used	use	VBN
9937	91	46	.	.	.
9937	92	1	Among	among	IN
9937	92	2	the	the	DT
9937	92	3	best	good	JJS
9937	92	4	known	know	VBN
9937	92	5	of	of	IN
9937	92	6	these	these	DT
9937	92	7	soups	soup	NNS
9937	92	8	are	be	VBP
9937	92	9	_	_	NNP
9937	92	10	Borsch	Borsch	NNP
9937	92	11	,	,	,
9937	92	12	_	_	NNP
9937	92	13	a	a	DT
9937	92	14	soup	soup	NN
9937	92	15	much	much	RB
9937	92	16	used	use	VBN
9937	92	17	by	by	IN
9937	92	18	the	the	DT
9937	92	19	Russian	russian	JJ
9937	92	20	people	people	NNS
9937	92	21	and	and	CC
9937	92	22	made	make	VBN
9937	92	23	from	from	IN
9937	92	24	beets	beet	NNS
9937	92	25	,	,	,
9937	92	26	leeks	leek	NNS
9937	92	27	,	,	,
9937	92	28	and	and	CC
9937	92	29	sour	sour	JJ
9937	92	30	cream	cream	NN
9937	92	31	;	;	:
9937	92	32	_	_	NNP
9937	92	33	Daikan	Daikan	NNP
9937	92	34	,	,	,
9937	92	35	_	_	NNP
9937	92	36	a	a	DT
9937	92	37	Japanese	japanese	JJ
9937	92	38	soup	soup	NN
9937	92	39	in	in	IN
9937	92	40	which	which	WDT
9937	92	41	radishes	radish	NNS
9937	92	42	are	be	VBP
9937	92	43	the	the	DT
9937	92	44	principal	principal	JJ
9937	92	45	ingredient	ingredient	NN
9937	92	46	;	;	:
9937	92	47	_	_	NNP
9937	92	48	Kouskous	Kouskous	NNP
9937	92	49	,	,	,
9937	92	50	_	_	NNP
9937	92	51	a	a	DT
9937	92	52	soup	soup	NN
9937	92	53	favored	favor	VBN
9937	92	54	by	by	IN
9937	92	55	the	the	DT
9937	92	56	people	people	NNS
9937	92	57	of	of	IN
9937	92	58	Abyssinia	Abyssinia	NNP
9937	92	59	and	and	CC
9937	92	60	made	make	VBN
9937	92	61	from	from	IN
9937	92	62	vegetables	vegetable	NNS
9937	92	63	;	;	:
9937	92	64	_	_	NNP
9937	92	65	Krishara	Krishara	NNP
9937	92	66	_	_	NNP
9937	92	67	,	,	,
9937	92	68	a	a	DT
9937	92	69	rice	rice	NN
9937	92	70	soup	soup	NN
9937	92	71	that	that	WDT
9937	92	72	finds	find	VBZ
9937	92	73	much	much	JJ
9937	92	74	favor	favor	NN
9937	92	75	in	in	IN
9937	92	76	India	India	NNP
9937	92	77	;	;	:
9937	92	78	_	_	NNP
9937	92	79	Lebaba	Lebaba	NNP
9937	92	80	,	,	,
9937	92	81	_	_	NNP
9937	92	82	an	an	DT
9937	92	83	Egyptian	egyptian	JJ
9937	92	84	soup	soup	NN
9937	92	85	whose	whose	WP$
9937	92	86	chief	chief	JJ
9937	92	87	ingredients	ingredient	NNS
9937	92	88	are	be	VBP
9937	92	89	honey	honey	NN
9937	92	90	,	,	,
9937	92	91	butter	butter	NN
9937	92	92	,	,	,
9937	92	93	and	and	CC
9937	92	94	raisin	raisin	NN
9937	92	95	water	water	NN
9937	92	96	;	;	:
9937	92	97	_	_	NNP
9937	92	98	Minestra	Minestra	NNP
9937	92	99	,	,	,
9937	92	100	_	_	NNP
9937	92	101	an	an	DT
9937	92	102	Italian	italian	JJ
9937	92	103	soup	soup	NN
9937	92	104	in	in	IN
9937	92	105	which	which	WDT
9937	92	106	vegetables	vegetable	NNS
9937	92	107	are	be	VBP
9937	92	108	combined	combine	VBN
9937	92	109	;	;	:
9937	92	110	_	_	NNP
9937	92	111	Mulligatawny	Mulligatawny	NNP
9937	92	112	,	,	,
9937	92	113	_	_	NNP
9937	92	114	an	an	DT
9937	92	115	Indian	indian	JJ
9937	92	116	rice	rice	NN
9937	92	117	soup	soup	NN
9937	92	118	that	that	WDT
9937	92	119	is	be	VBZ
9937	92	120	flavored	flavor	VBN
9937	92	121	with	with	IN
9937	92	122	curry	curry	NN
9937	92	123	;	;	:
9937	92	124	_	_	NNP
9937	92	125	Potroka	Potroka	NNP
9937	92	126	,	,	,
9937	92	127	_	_	NNP
9937	92	128	another	another	DT
9937	92	129	kind	kind	NN
9937	92	130	of	of	IN
9937	92	131	Russian	russian	JJ
9937	92	132	soup	soup	NN
9937	92	133	,	,	,
9937	92	134	having	have	VBG
9937	92	135	giblets	giblet	NNS
9937	92	136	for	for	IN
9937	92	137	its	-PRON-	PRP$
9937	92	138	foundation	foundation	NN
9937	92	139	;	;	:
9937	92	140	_	_	NNP
9937	92	141	Soljinka	Soljinka	NNP
9937	92	142	,	,	,
9937	92	143	_	_	NNP
9937	92	144	an	an	DT
9937	92	145	entirely	entirely	RB
9937	92	146	different	different	JJ
9937	92	147	variety	variety	NN
9937	92	148	of	of	IN
9937	92	149	Russian	russian	JJ
9937	92	150	soup	soup	NN
9937	92	151	,	,	,
9937	92	152	being	be	VBG
9937	92	153	made	make	VBN
9937	92	154	from	from	IN
9937	92	155	fish	fish	NN
9937	92	156	and	and	CC
9937	92	157	onions	onion	NNS
9937	92	158	;	;	:
9937	92	159	and	and	CC
9937	92	160	_	_	NNP
9937	92	161	Tarhonya	Tarhonya	NNP
9937	92	162	,	,	,
9937	92	163	_	_	NNP
9937	92	164	a	a	DT
9937	92	165	Hungarian	hungarian	JJ
9937	92	166	soup	soup	NN
9937	92	167	containing	contain	VBG
9937	92	168	noodles	noodle	NNS
9937	92	169	.	.	.
9937	93	1	*	*	NFP
9937	93	2	*	*	NFP
9937	93	3	*	*	NFP
9937	93	4	*	*	NFP
9937	93	5	*	*	NFP
9937	93	6	STOCK	stock	NN
9937	93	7	FOR	for	IN
9937	93	8	SOUP	SOUP	NNP
9937	93	9	USES	USES	NNPS
9937	93	10	AND	and	CC
9937	93	11	VARIETIES	varieties	NN
9937	93	12	OF	of	IN
9937	93	13	STOCK	stock	NN
9937	93	14	11	11	CD
9937	93	15	.	.	.
9937	94	1	MEANING	MEANING	NNP
9937	94	2	AND	and	CC
9937	94	3	USE	use	NN
9937	94	4	OF	of	IN
9937	94	5	STOCK.--In	STOCK.--In	NNP
9937	94	6	order	order	NN
9937	94	7	that	that	IN
9937	94	8	soup	soup	NN
9937	94	9	-	-	HYPH
9937	94	10	making	make	VBG
9937	94	11	processes	process	NNS
9937	94	12	may	may	MD
9937	94	13	be	be	VB
9937	94	14	readily	readily	RB
9937	94	15	grasped	grasp	VBN
9937	94	16	by	by	IN
9937	94	17	the	the	DT
9937	94	18	housewife	housewife	NN
9937	94	19	,	,	,
9937	94	20	she	-PRON-	PRP
9937	94	21	should	should	MD
9937	94	22	be	be	VB
9937	94	23	thoroughly	thoroughly	RB
9937	94	24	familiar	familiar	JJ
9937	94	25	with	with	IN
9937	94	26	what	what	WP
9937	94	27	is	be	VBZ
9937	94	28	meant	mean	VBN
9937	94	29	by	by	IN
9937	94	30	_	_	NNP
9937	94	31	stock	stock	NN
9937	94	32	,	,	,
9937	94	33	_	_	NNP
9937	94	34	which	which	WDT
9937	94	35	forms	form	VBZ
9937	94	36	the	the	DT
9937	94	37	foundation	foundation	NN
9937	94	38	of	of	IN
9937	94	39	many	many	JJ
9937	94	40	soups	soup	NNS
9937	94	41	.	.	.
9937	95	1	In	in	IN
9937	95	2	looking	look	VBG
9937	95	3	into	into	IN
9937	95	4	the	the	DT
9937	95	5	derivation	derivation	NN
9937	95	6	of	of	IN
9937	95	7	this	this	DT
9937	95	8	term	term	NN
9937	95	9	,	,	,
9937	95	10	it	-PRON-	PRP
9937	95	11	will	will	MD
9937	95	12	be	be	VB
9937	95	13	found	find	VBN
9937	95	14	that	that	IN
9937	95	15	the	the	DT
9937	95	16	word	word	NN
9937	95	17	stock	stock	NN
9937	95	18	comes	come	VBZ
9937	95	19	from	from	IN
9937	95	20	an	an	DT
9937	95	21	Anglo	Anglo	NNP
9937	95	22	-	-	HYPH
9937	95	23	Saxon	saxon	NN
9937	95	24	word	word	NN
9937	95	25	meaning	meaning	NN
9937	95	26	to	to	TO
9937	95	27	stick	stick	VB
9937	95	28	,	,	,
9937	95	29	and	and	CC
9937	95	30	that	that	IN
9937	95	31	while	while	IN
9937	95	32	it	-PRON-	PRP
9937	95	33	has	have	VBZ
9937	95	34	many	many	JJ
9937	95	35	different	different	JJ
9937	95	36	uses	use	NNS
9937	95	37	,	,	,
9937	95	38	the	the	DT
9937	95	39	idea	idea	NN
9937	95	40	of	of	IN
9937	95	41	fixedness	fixedness	NN
9937	95	42	is	be	VBZ
9937	95	43	expressed	express	VBN
9937	95	44	in	in	IN
9937	95	45	every	every	DT
9937	95	46	one	one	CD
9937	95	47	of	of	IN
9937	95	48	them	-PRON-	PRP
9937	95	49	.	.	.
9937	96	1	As	as	IN
9937	96	2	is	be	VBZ
9937	96	3	generally	generally	RB
9937	96	4	known	know	VBN
9937	96	5	,	,	,
9937	96	6	a	a	DT
9937	96	7	stock	stock	NN
9937	96	8	of	of	IN
9937	96	9	anything	anything	NN
9937	96	10	means	mean	VBZ
9937	96	11	a	a	DT
9937	96	12	reserve	reserve	NN
9937	96	13	supply	supply	NN
9937	96	14	of	of	IN
9937	96	15	that	that	DT
9937	96	16	thing	thing	NN
9937	96	17	stored	store	VBN
9937	96	18	away	away	RB
9937	96	19	for	for	IN
9937	96	20	future	future	JJ
9937	96	21	use	use	NN
9937	96	22	.	.	.
9937	97	1	When	when	WRB
9937	97	2	applied	apply	VBN
9937	97	3	to	to	IN
9937	97	4	soup	soup	NN
9937	97	5	,	,	,
9937	97	6	stock	stock	NN
9937	97	7	is	be	VBZ
9937	97	8	similar	similar	JJ
9937	97	9	in	in	IN
9937	97	10	meaning	meaning	NN
9937	97	11	,	,	,
9937	97	12	for	for	IN
9937	97	13	it	-PRON-	PRP
9937	97	14	refers	refer	VBZ
9937	97	15	to	to	IN
9937	97	16	material	material	NN
9937	97	17	stored	store	VBN
9937	97	18	or	or	CC
9937	97	19	prepared	prepare	VBN
9937	97	20	in	in	IN
9937	97	21	such	such	PDT
9937	97	22	a	a	DT
9937	97	23	way	way	NN
9937	97	24	that	that	IN
9937	97	25	it	-PRON-	PRP
9937	97	26	may	may	MD
9937	97	27	be	be	VB
9937	97	28	kept	keep	VBN
9937	97	29	for	for	IN
9937	97	30	use	use	NN
9937	97	31	in	in	IN
9937	97	32	the	the	DT
9937	97	33	making	making	NN
9937	97	34	of	of	IN
9937	97	35	certain	certain	JJ
9937	97	36	kinds	kind	NNS
9937	97	37	of	of	IN
9937	97	38	soup	soup	NN
9937	97	39	.	.	.
9937	98	1	In	in	IN
9937	98	2	a	a	DT
9937	98	3	more	more	RBR
9937	98	4	definite	definite	JJ
9937	98	5	sense	sense	NN
9937	98	6	,	,	,
9937	98	7	soup	soup	NN
9937	98	8	stock	stock	NN
9937	98	9	may	may	MD
9937	98	10	be	be	VB
9937	98	11	regarded	regard	VBN
9937	98	12	as	as	IN
9937	98	13	a	a	DT
9937	98	14	liquid	liquid	NN
9937	98	15	containing	contain	VBG
9937	98	16	the	the	DT
9937	98	17	juices	juice	NNS
9937	98	18	and	and	CC
9937	98	19	soluble	soluble	JJ
9937	98	20	parts	part	NNS
9937	98	21	of	of	IN
9937	98	22	meat	meat	NN
9937	98	23	,	,	,
9937	98	24	bone	bone	NN
9937	98	25	,	,	,
9937	98	26	and	and	CC
9937	98	27	vegetables	vegetable	NNS
9937	98	28	,	,	,
9937	98	29	which	which	WDT
9937	98	30	have	have	VBP
9937	98	31	been	be	VBN
9937	98	32	extracted	extract	VBN
9937	98	33	by	by	IN
9937	98	34	long	long	JJ
9937	98	35	,	,	,
9937	98	36	slow	slow	JJ
9937	98	37	cooking	cooking	NN
9937	98	38	and	and	CC
9937	98	39	which	which	WDT
9937	98	40	can	can	MD
9937	98	41	be	be	VB
9937	98	42	utilized	utilize	VBN
9937	98	43	in	in	IN
9937	98	44	the	the	DT
9937	98	45	making	making	NN
9937	98	46	of	of	IN
9937	98	47	soups	soup	NNS
9937	98	48	,	,	,
9937	98	49	sauces	sauce	NNS
9937	98	50	,	,	,
9937	98	51	and	and	CC
9937	98	52	gravies	gravy	NNS
9937	98	53	.	.	.
9937	99	1	12	12	CD
9937	99	2	.	.	.
9937	100	1	Soups	soup	NNS
9937	100	2	in	in	IN
9937	100	3	which	which	WDT
9937	100	4	stock	stock	NN
9937	100	5	is	be	VBZ
9937	100	6	utilized	utilize	VBN
9937	100	7	include	include	VBP
9937	100	8	all	all	PDT
9937	100	9	the	the	DT
9937	100	10	varieties	variety	NNS
9937	100	11	made	make	VBN
9937	100	12	from	from	IN
9937	100	13	beef	beef	NN
9937	100	14	,	,	,
9937	100	15	veal	veal	NN
9937	100	16	,	,	,
9937	100	17	mutton	mutton	NN
9937	100	18	,	,	,
9937	100	19	and	and	CC
9937	100	20	poultry	poultry	NN
9937	100	21	.	.	.
9937	101	1	If	if	IN
9937	101	2	clear	clear	JJ
9937	101	3	stock	stock	NN
9937	101	4	is	be	VBZ
9937	101	5	desired	desire	VBN
9937	101	6	for	for	IN
9937	101	7	the	the	DT
9937	101	8	making	making	NN
9937	101	9	of	of	IN
9937	101	10	soup	soup	NN
9937	101	11	,	,	,
9937	101	12	only	only	RB
9937	101	13	fresh	fresh	JJ
9937	101	14	meat	meat	NN
9937	101	15	and	and	CC
9937	101	16	bones	bone	NNS
9937	101	17	should	should	MD
9937	101	18	be	be	VB
9937	101	19	used	use	VBN
9937	101	20	and	and	CC
9937	101	21	all	all	DT
9937	101	22	material	material	NN
9937	101	23	that	that	WDT
9937	101	24	will	will	MD
9937	101	25	discolor	discolor	VB
9937	101	26	the	the	DT
9937	101	27	liquid	liquid	NN
9937	101	28	in	in	IN
9937	101	29	any	any	DT
9937	101	30	way	way	NN
9937	101	31	carefully	carefully	RB
9937	101	32	avoided	avoid	VBN
9937	101	33	.	.	.
9937	102	1	For	for	IN
9937	102	2	ordinary	ordinary	JJ
9937	102	3	,	,	,
9937	102	4	unclarified	unclarified	JJ
9937	102	5	soups	soup	NNS
9937	102	6	,	,	,
9937	102	7	the	the	DT
9937	102	8	trimmings	trimming	NNS
9937	102	9	and	and	CC
9937	102	10	bones	bone	NNS
9937	102	11	of	of	IN
9937	102	12	roast	roast	NN
9937	102	13	,	,	,
9937	102	14	steak	steak	NN
9937	102	15	,	,	,
9937	102	16	or	or	CC
9937	102	17	chops	chop	NNS
9937	102	18	and	and	CC
9937	102	19	the	the	DT
9937	102	20	carcass	carcass	NN
9937	102	21	of	of	IN
9937	102	22	fowl	fowl	NN
9937	102	23	can	can	MD
9937	102	24	generally	generally	RB
9937	102	25	be	be	VB
9937	102	26	utilized	utilize	VBN
9937	102	27	.	.	.
9937	103	1	However	however	RB
9937	103	2	,	,	,
9937	103	3	very	very	RB
9937	103	4	strongly	strongly	RB
9937	103	5	flavored	flavor	VBN
9937	103	6	meat	meat	NN
9937	103	7	,	,	,
9937	103	8	such	such	JJ
9937	103	9	as	as	IN
9937	103	10	mutton	mutton	NN
9937	103	11	,	,	,
9937	103	12	or	or	CC
9937	103	13	the	the	DT
9937	103	14	fat	fat	NN
9937	103	15	from	from	IN
9937	103	16	mutton	mutton	NN
9937	103	17	should	should	MD
9937	103	18	be	be	VB
9937	103	19	used	use	VBN
9937	103	20	sparingly	sparingly	RB
9937	103	21	,	,	,
9937	103	22	if	if	IN
9937	103	23	at	at	RB
9937	103	24	all	all	RB
9937	103	25	,	,	,
9937	103	26	on	on	IN
9937	103	27	account	account	NN
9937	103	28	of	of	IN
9937	103	29	the	the	DT
9937	103	30	strong	strong	JJ
9937	103	31	flavor	flavor	NN
9937	103	32	that	that	WDT
9937	103	33	it	-PRON-	PRP
9937	103	34	imparts	impart	VBZ
9937	103	35	.	.	.
9937	104	1	13	13	CD
9937	104	2	.	.	.
9937	105	1	VARIETIES	varieties	JJ
9937	105	2	OF	of	IN
9937	105	3	STOCK.--Several	stock.--several	JJ
9937	105	4	kinds	kind	NNS
9937	105	5	of	of	IN
9937	105	6	stock	stock	NN
9937	105	7	are	be	VBP
9937	105	8	utilized	utilize	VBN
9937	105	9	in	in	IN
9937	105	10	the	the	DT
9937	105	11	making	making	NN
9937	105	12	of	of	IN
9937	105	13	soup	soup	NN
9937	105	14	,	,	,
9937	105	15	and	and	CC
9937	105	16	the	the	DT
9937	105	17	kind	kind	NN
9937	105	18	to	to	TO
9937	105	19	employ	employ	VB
9937	105	20	depends	depend	VBZ
9937	105	21	on	on	IN
9937	105	22	the	the	DT
9937	105	23	soup	soup	NN
9937	105	24	desired	desire	VBN
9937	105	25	.	.	.
9937	106	1	In	in	IN
9937	106	2	determining	determine	VBG
9937	106	3	the	the	DT
9937	106	4	kind	kind	NN
9937	106	5	of	of	IN
9937	106	6	stock	stock	NN
9937	106	7	required	require	VBN
9937	106	8	for	for	IN
9937	106	9	the	the	DT
9937	106	10	foundation	foundation	NN
9937	106	11	of	of	IN
9937	106	12	a	a	DT
9937	106	13	soup	soup	NN
9937	106	14	,	,	,
9937	106	15	the	the	DT
9937	106	16	housewife	housewife	NN
9937	106	17	may	may	MD
9937	106	18	be	be	VB
9937	106	19	guided	guide	VBN
9937	106	20	by	by	IN
9937	106	21	the	the	DT
9937	106	22	following	follow	VBG
9937	106	23	classification	classification	NN
9937	106	24	:	:	:
9937	106	25	FIRST	FIRST	NNP
9937	106	26	STOCK	STOCK	NNP
9937	106	27	is	be	VBZ
9937	106	28	made	make	VBN
9937	106	29	from	from	IN
9937	106	30	meat	meat	NN
9937	106	31	and	and	CC
9937	106	32	bones	bone	NNS
9937	106	33	and	and	CC
9937	106	34	then	then	RB
9937	106	35	clarified	clarify	VBN
9937	106	36	and	and	CC
9937	106	37	used	use	VBN
9937	106	38	for	for	IN
9937	106	39	well	well	RB
9937	106	40	-	-	HYPH
9937	106	41	flavored	flavor	VBN
9937	106	42	,	,	,
9937	106	43	clear	clear	JJ
9937	106	44	soups	soup	NNS
9937	106	45	.	.	.
9937	107	1	SECOND	second	JJ
9937	107	2	STOCK	STOCK	NNP
9937	107	3	is	be	VBZ
9937	107	4	made	make	VBN
9937	107	5	from	from	IN
9937	107	6	the	the	DT
9937	107	7	meat	meat	NN
9937	107	8	and	and	CC
9937	107	9	the	the	DT
9937	107	10	bones	bone	NNS
9937	107	11	that	that	WDT
9937	107	12	remain	remain	VBP
9937	107	13	after	after	IN
9937	107	14	the	the	DT
9937	107	15	first	first	JJ
9937	107	16	stock	stock	NN
9937	107	17	is	be	VBZ
9937	107	18	strained	strain	VBN
9937	107	19	off	off	RP
9937	107	20	.	.	.
9937	108	1	More	More	JJR
9937	108	2	water	water	NN
9937	108	3	is	be	VBZ
9937	108	4	added	add	VBN
9937	108	5	to	to	IN
9937	108	6	the	the	DT
9937	108	7	remaining	remain	VBG
9937	108	8	material	material	NN
9937	108	9	,	,	,
9937	108	10	and	and	CC
9937	108	11	this	this	DT
9937	108	12	is	be	VBZ
9937	108	13	then	then	RB
9937	108	14	cooked	cook	VBN
9937	108	15	with	with	IN
9937	108	16	vegetables	vegetable	NNS
9937	108	17	,	,	,
9937	108	18	which	which	WDT
9937	108	19	supply	supply	VBP
9937	108	20	the	the	DT
9937	108	21	needed	needed	JJ
9937	108	22	flavor	flavor	NN
9937	108	23	.	.	.
9937	109	1	Such	such	JJ
9937	109	2	stock	stock	NN
9937	109	3	serves	serve	VBZ
9937	109	4	very	very	RB
9937	109	5	well	well	RB
9937	109	6	for	for	IN
9937	109	7	adding	add	VBG
9937	109	8	flavor	flavor	NN
9937	109	9	to	to	IN
9937	109	10	a	a	DT
9937	109	11	nutritious	nutritious	JJ
9937	109	12	soup	soup	NN
9937	109	13	made	make	VBN
9937	109	14	from	from	IN
9937	109	15	vegetables	vegetable	NNS
9937	109	16	or	or	CC
9937	109	17	cereal	cereal	NN
9937	109	18	foods	food	NNS
9937	109	19	.	.	.
9937	110	1	HOUSEHOLD	household	NN
9937	110	2	STOCK	STOCK	NNP
9937	110	3	is	be	VBZ
9937	110	4	made	make	VBN
9937	110	5	by	by	IN
9937	110	6	cooking	cook	VBG
9937	110	7	meat	meat	NN
9937	110	8	and	and	CC
9937	110	9	bones	bone	NNS
9937	110	10	,	,	,
9937	110	11	either	either	CC
9937	110	12	fresh	fresh	JJ
9937	110	13	or	or	CC
9937	110	14	cooked	cooked	JJ
9937	110	15	,	,	,
9937	110	16	with	with	IN
9937	110	17	vegetables	vegetable	NNS
9937	110	18	or	or	CC
9937	110	19	other	other	JJ
9937	110	20	material	material	NN
9937	110	21	that	that	WDT
9937	110	22	will	will	MD
9937	110	23	impart	impart	VB
9937	110	24	flavor	flavor	NN
9937	110	25	and	and	CC
9937	110	26	add	add	VB
9937	110	27	nutritive	nutritive	JJ
9937	110	28	value	value	NN
9937	110	29	.	.	.
9937	111	1	Stock	stock	NN
9937	111	2	of	of	IN
9937	111	3	this	this	DT
9937	111	4	kind	kind	NN
9937	111	5	is	be	VBZ
9937	111	6	used	use	VBN
9937	111	7	for	for	IN
9937	111	8	ordinary	ordinary	JJ
9937	111	9	soups	soup	NNS
9937	111	10	.	.	.
9937	112	1	BONE	bone	NN
9937	112	2	STOCK	STOCK	NNP
9937	112	3	is	be	VBZ
9937	112	4	made	make	VBN
9937	112	5	from	from	IN
9937	112	6	meat	meat	NN
9937	112	7	bones	bone	NNS
9937	112	8	to	to	TO
9937	112	9	which	which	WDT
9937	112	10	vegetables	vegetable	NNS
9937	112	11	are	be	VBP
9937	112	12	added	add	VBN
9937	112	13	for	for	IN
9937	112	14	flavor	flavor	NN
9937	112	15	,	,	,
9937	112	16	and	and	CC
9937	112	17	it	-PRON-	PRP
9937	112	18	is	be	VBZ
9937	112	19	used	use	VBN
9937	112	20	for	for	IN
9937	112	21	making	make	VBG
9937	112	22	any	any	DT
9937	112	23	of	of	IN
9937	112	24	the	the	DT
9937	112	25	ordinary	ordinary	JJ
9937	112	26	soups	soup	NNS
9937	112	27	.	.	.
9937	113	1	VEGETABLE	VEGETABLE	NNP
9937	113	2	STOCK	STOCK	NNP
9937	113	3	is	be	VBZ
9937	113	4	made	make	VBN
9937	113	5	from	from	IN
9937	113	6	either	either	CC
9937	113	7	dried	dry	VBN
9937	113	8	or	or	CC
9937	113	9	fresh	fresh	JJ
9937	113	10	vegetables	vegetable	NNS
9937	113	11	or	or	CC
9937	113	12	both	both	DT
9937	113	13	.	.	.
9937	114	1	Such	such	JJ
9937	114	2	stock	stock	NN
9937	114	3	is	be	VBZ
9937	114	4	employed	employ	VBN
9937	114	5	in	in	IN
9937	114	6	making	make	VBG
9937	114	7	vegetable	vegetable	NN
9937	114	8	soups	soup	NNS
9937	114	9	.	.	.
9937	115	1	GAME	GAME	NNP
9937	115	2	STOCK	STOCK	NNP
9937	115	3	is	be	VBZ
9937	115	4	made	make	VBN
9937	115	5	from	from	IN
9937	115	6	the	the	DT
9937	115	7	bones	bone	NNS
9937	115	8	and	and	CC
9937	115	9	trimmings	trimming	NNS
9937	115	10	of	of	IN
9937	115	11	game	game	NN
9937	115	12	to	to	TO
9937	115	13	which	which	WDT
9937	115	14	vegetables	vegetable	NNS
9937	115	15	are	be	VBP
9937	115	16	added	add	VBN
9937	115	17	for	for	IN
9937	115	18	flavor	flavor	NN
9937	115	19	.	.	.
9937	116	1	This	this	DT
9937	116	2	kind	kind	NN
9937	116	3	of	of	IN
9937	116	4	stock	stock	NN
9937	116	5	is	be	VBZ
9937	116	6	used	use	VBN
9937	116	7	for	for	IN
9937	116	8	making	make	VBG
9937	116	9	game	game	NN
9937	116	10	soups	soup	NNS
9937	116	11	.	.	.
9937	117	1	FISH	fish	NN
9937	117	2	STOCK	stock	NN
9937	117	3	is	be	VBZ
9937	117	4	made	make	VBN
9937	117	5	from	from	IN
9937	117	6	fish	fish	NN
9937	117	7	or	or	CC
9937	117	8	fish	fish	NN
9937	117	9	trimmings	trimming	NNS
9937	117	10	to	to	TO
9937	117	11	which	which	WDT
9937	117	12	vegetables	vegetable	NNS
9937	117	13	are	be	VBP
9937	117	14	added	add	VBN
9937	117	15	for	for	IN
9937	117	16	flavor	flavor	NN
9937	117	17	.	.	.
9937	118	1	Shell	Shell	NNP
9937	118	2	fish	fish	NN
9937	118	3	make	make	VBP
9937	118	4	especially	especially	RB
9937	118	5	good	good	JJ
9937	118	6	stock	stock	NN
9937	118	7	of	of	IN
9937	118	8	this	this	DT
9937	118	9	kind	kind	NN
9937	118	10	.	.	.
9937	119	1	Fish	fish	NN
9937	119	2	stock	stock	NN
9937	119	3	is	be	VBZ
9937	119	4	employed	employ	VBN
9937	119	5	for	for	IN
9937	119	6	making	make	VBG
9937	119	7	chowders	chowder	NNS
9937	119	8	and	and	CC
9937	119	9	fish	fish	NN
9937	119	10	soups	soup	NNS
9937	119	11	.	.	.
9937	120	1	14	14	CD
9937	120	2	.	.	.
9937	121	1	ADDITIONAL	additional	JJ
9937	121	2	USES	use	NNS
9937	121	3	OF	of	IN
9937	121	4	STOCK.--As	STOCK.--As	NNP
9937	121	5	has	have	VBZ
9937	121	6	already	already	RB
9937	121	7	been	be	VBN
9937	121	8	shown	show	VBN
9937	121	9	,	,	,
9937	121	10	stock	stock	NN
9937	121	11	is	be	VBZ
9937	121	12	used	use	VBN
9937	121	13	principally	principally	RB
9937	121	14	as	as	IN
9937	121	15	a	a	DT
9937	121	16	foundation	foundation	NN
9937	121	17	for	for	IN
9937	121	18	certain	certain	JJ
9937	121	19	varieties	variety	NNS
9937	121	20	of	of	IN
9937	121	21	soup	soup	NN
9937	121	22	.	.	.
9937	122	1	This	this	DT
9937	122	2	material	material	NN
9937	122	3	,	,	,
9937	122	4	however	however	RB
9937	122	5	,	,	,
9937	122	6	may	may	MD
9937	122	7	be	be	VB
9937	122	8	utilized	utilize	VBN
9937	122	9	in	in	IN
9937	122	10	many	many	JJ
9937	122	11	other	other	JJ
9937	122	12	ways	way	NNS
9937	122	13	,	,	,
9937	122	14	being	be	VBG
9937	122	15	especially	especially	RB
9937	122	16	valuable	valuable	JJ
9937	122	17	in	in	IN
9937	122	18	the	the	DT
9937	122	19	use	use	NN
9937	122	20	of	of	IN
9937	122	21	left	left	JJ
9937	122	22	-	-	HYPH
9937	122	23	over	over	RP
9937	122	24	foods	food	NNS
9937	122	25	.	.	.
9937	123	1	Any	any	DT
9937	123	2	bits	bit	NNS
9937	123	3	of	of	IN
9937	123	4	meat	meat	NN
9937	123	5	or	or	CC
9937	123	6	fowl	fowl	NN
9937	123	7	that	that	WDT
9937	123	8	are	be	VBP
9937	123	9	left	leave	VBN
9937	123	10	over	over	RP
9937	123	11	can	can	MD
9937	123	12	be	be	VB
9937	123	13	made	make	VBN
9937	123	14	into	into	IN
9937	123	15	an	an	DT
9937	123	16	appetizing	appetize	VBG
9937	123	17	dish	dish	NN
9937	123	18	by	by	IN
9937	123	19	adding	add	VBG
9937	123	20	thickened	thicken	VBN
9937	123	21	stock	stock	NN
9937	123	22	to	to	IN
9937	123	23	them	-PRON-	PRP
9937	123	24	and	and	CC
9937	123	25	serving	serve	VBG
9937	123	26	the	the	DT
9937	123	27	combination	combination	NN
9937	123	28	over	over	IN
9937	123	29	toast	toast	NN
9937	123	30	or	or	CC
9937	123	31	rice	rice	NN
9937	123	32	.	.	.
9937	124	1	In	in	IN
9937	124	2	fact	fact	NN
9937	124	3	,	,	,
9937	124	4	a	a	DT
9937	124	5	large	large	JJ
9937	124	6	variety	variety	NN
9937	124	7	of	of	IN
9937	124	8	made	make	VBN
9937	124	9	dishes	dish	NNS
9937	124	10	can	can	MD
9937	124	11	be	be	VB
9937	124	12	devised	devise	VBN
9937	124	13	if	if	IN
9937	124	14	there	there	EX
9937	124	15	is	be	VBZ
9937	124	16	stock	stock	NN
9937	124	17	on	on	IN
9937	124	18	hand	hand	NN
9937	124	19	to	to	TO
9937	124	20	add	add	VB
9937	124	21	for	for	IN
9937	124	22	flavor	flavor	NN
9937	124	23	.	.	.
9937	125	1	The	the	DT
9937	125	2	convenience	convenience	NN
9937	125	3	of	of	IN
9937	125	4	a	a	DT
9937	125	5	supply	supply	NN
9937	125	6	of	of	IN
9937	125	7	stock	stock	NN
9937	125	8	will	will	MD
9937	125	9	be	be	VB
9937	125	10	apparent	apparent	JJ
9937	125	11	when	when	WRB
9937	125	12	it	-PRON-	PRP
9937	125	13	is	be	VBZ
9937	125	14	realized	realize	VBN
9937	125	15	that	that	IN
9937	125	16	gravy	gravy	NN
9937	125	17	or	or	CC
9937	125	18	sauce	sauce	NN
9937	125	19	for	for	IN
9937	125	20	almost	almost	RB
9937	125	21	any	any	DT
9937	125	22	purpose	purpose	NN
9937	125	23	can	can	MD
9937	125	24	be	be	VB
9937	125	25	made	make	VBN
9937	125	26	from	from	IN
9937	125	27	the	the	DT
9937	125	28	contents	content	NNS
9937	125	29	of	of	IN
9937	125	30	the	the	DT
9937	125	31	stock	stock	NN
9937	125	32	pot	pot	NN
9937	125	33	.	.	.
9937	126	1	15	15	CD
9937	126	2	.	.	.
9937	127	1	SOUP	SOUP	NNP
9937	127	2	EXTRACTS.--If	EXTRACTS.--If	NNP
9937	127	3	a	a	DT
9937	127	4	housewife	housewife	NN
9937	127	5	does	do	VBZ
9937	127	6	not	not	RB
9937	127	7	have	have	VB
9937	127	8	sufficient	sufficient	JJ
9937	127	9	time	time	NN
9937	127	10	to	to	TO
9937	127	11	go	go	VB
9937	127	12	through	through	IN
9937	127	13	the	the	DT
9937	127	14	various	various	JJ
9937	127	15	processes	process	NNS
9937	127	16	involved	involve	VBN
9937	127	17	in	in	IN
9937	127	18	making	make	VBG
9937	127	19	soup	soup	NN
9937	127	20	,	,	,
9937	127	21	her	-PRON-	PRP$
9937	127	22	family	family	NN
9937	127	23	need	nee	MD
9937	127	24	not	not	RB
9937	127	25	be	be	VB
9937	127	26	deprived	deprive	VBN
9937	127	27	of	of	IN
9937	127	28	this	this	DT
9937	127	29	article	article	NN
9937	127	30	of	of	IN
9937	127	31	diet	diet	NNP
9937	127	32	,	,	,
9937	127	33	for	for	CC
9937	127	34	there	there	EX
9937	127	35	are	be	VBP
9937	127	36	a	a	DT
9937	127	37	number	number	NN
9937	127	38	of	of	IN
9937	127	39	concentrated	concentrated	JJ
9937	127	40	meat	meat	NN
9937	127	41	and	and	CC
9937	127	42	vegetable	vegetable	NN
9937	127	43	extracts	extract	NNS
9937	127	44	on	on	IN
9937	127	45	the	the	DT
9937	127	46	market	market	NN
9937	127	47	for	for	IN
9937	127	48	making	make	VBG
9937	127	49	soups	soup	NNS
9937	127	50	quickly	quickly	RB
9937	127	51	.	.	.
9937	128	1	The	the	DT
9937	128	2	_	_	NNP
9937	128	3	meat	meat	NN
9937	128	4	extracts	extract	VBZ
9937	128	5	_	_	NNP
9937	128	6	are	be	VBP
9937	128	7	made	make	VBN
9937	128	8	of	of	IN
9937	128	9	the	the	DT
9937	128	10	same	same	JJ
9937	128	11	flavoring	flavoring	NN
9937	128	12	material	material	NN
9937	128	13	as	as	IN
9937	128	14	that	that	DT
9937	128	15	which	which	WDT
9937	128	16	is	be	VBZ
9937	128	17	drawn	draw	VBN
9937	128	18	from	from	IN
9937	128	19	meat	meat	NN
9937	128	20	in	in	IN
9937	128	21	the	the	DT
9937	128	22	making	making	NN
9937	128	23	of	of	IN
9937	128	24	stock	stock	NN
9937	128	25	.	.	.
9937	129	1	Almost	almost	RB
9937	129	2	all	all	PDT
9937	129	3	the	the	DT
9937	129	4	liquid	liquid	NN
9937	129	5	is	be	VBZ
9937	129	6	evaporated	evaporate	VBN
9937	129	7	and	and	CC
9937	129	8	the	the	DT
9937	129	9	result	result	NN
9937	129	10	is	be	VBZ
9937	129	11	a	a	DT
9937	129	12	thick	thick	JJ
9937	129	13	,	,	,
9937	129	14	dark	dark	JJ
9937	129	15	substance	substance	NN
9937	129	16	that	that	WDT
9937	129	17	must	must	MD
9937	129	18	be	be	VB
9937	129	19	diluted	dilute	VBN
9937	129	20	greatly	greatly	RB
9937	129	21	with	with	IN
9937	129	22	water	water	NN
9937	129	23	to	to	TO
9937	129	24	obtain	obtain	VB
9937	129	25	the	the	DT
9937	129	26	basis	basis	NN
9937	129	27	for	for	IN
9937	129	28	a	a	DT
9937	129	29	soup	soup	NN
9937	129	30	or	or	CC
9937	129	31	a	a	DT
9937	129	32	broth	broth	NN
9937	129	33	.	.	.
9937	130	1	Some	some	DT
9937	130	2	of	of	IN
9937	130	3	the	the	DT
9937	130	4	_	_	NNP
9937	130	5	vegetable	vegetable	NN
9937	130	6	extracts	extract	VBZ
9937	130	7	,	,	,
9937	130	8	_	_	NNP
9937	130	9	such	such	JJ
9937	130	10	as	as	IN
9937	130	11	Japanese	japanese	JJ
9937	130	12	soy	soy	NN
9937	130	13	and	and	CC
9937	130	14	English	English	NNP
9937	130	15	marmite	marmite	NN
9937	130	16	,	,	,
9937	130	17	are	be	VBP
9937	130	18	so	so	RB
9937	130	19	similar	similar	JJ
9937	130	20	in	in	IN
9937	130	21	appearance	appearance	NN
9937	130	22	and	and	CC
9937	130	23	taste	taste	NN
9937	130	24	to	to	IN
9937	130	25	the	the	DT
9937	130	26	meat	meat	NN
9937	130	27	extracts	extract	NNS
9937	130	28	as	as	IN
9937	130	29	to	to	TO
9937	130	30	make	make	VB
9937	130	31	it	-PRON-	PRP
9937	130	32	quite	quite	RB
9937	130	33	difficult	difficult	JJ
9937	130	34	to	to	TO
9937	130	35	detect	detect	VB
9937	130	36	any	any	DT
9937	130	37	difference	difference	NN
9937	130	38	.	.	.
9937	131	1	Both	both	DT
9937	131	2	varieties	variety	NNS
9937	131	3	of	of	IN
9937	131	4	these	these	DT
9937	131	5	extracts	extract	NNS
9937	131	6	may	may	MD
9937	131	7	be	be	VB
9937	131	8	used	use	VBN
9937	131	9	for	for	IN
9937	131	10	sauces	sauce	NNS
9937	131	11	and	and	CC
9937	131	12	gravies	gravy	NNS
9937	131	13	,	,	,
9937	131	14	as	as	RB
9937	131	15	well	well	RB
9937	131	16	as	as	IN
9937	131	17	for	for	IN
9937	131	18	soups	soup	NNS
9937	131	19	,	,	,
9937	131	20	but	but	CC
9937	131	21	it	-PRON-	PRP
9937	131	22	should	should	MD
9937	131	23	be	be	VB
9937	131	24	remembered	remember	VBN
9937	131	25	that	that	IN
9937	131	26	they	-PRON-	PRP
9937	131	27	are	be	VBP
9937	131	28	not	not	RB
9937	131	29	highly	highly	RB
9937	131	30	nutritious	nutritious	JJ
9937	131	31	and	and	CC
9937	131	32	are	be	VBP
9937	131	33	valuable	valuable	JJ
9937	131	34	merely	merely	RB
9937	131	35	for	for	IN
9937	131	36	flavoring	flavor	VBG
9937	131	37	.	.	.
9937	132	1	THE	the	DT
9937	132	2	STOCK	STOCK	NNP
9937	132	3	POT	POT	NNP
9937	132	4	16	16	CD
9937	132	5	.	.	.
9937	133	1	NATURE	NATURE	NNP
9937	133	2	,	,	,
9937	133	3	USE	USE	NNP
9937	133	4	,	,	,
9937	133	5	AND	and	CC
9937	133	6	CARE	care	NN
9937	133	7	OF	of	IN
9937	133	8	STOCK	STOCK	NNP
9937	133	9	POT.--Among	pot.--among	IN
9937	133	10	the	the	DT
9937	133	11	utensils	utensil	NNS
9937	133	12	used	use	VBN
9937	133	13	for	for	IN
9937	133	14	cooking	cooking	NN
9937	133	15	there	there	EX
9937	133	16	is	be	VBZ
9937	133	17	probably	probably	RB
9937	133	18	none	none	NN
9937	133	19	more	more	RBR
9937	133	20	convenient	convenient	JJ
9937	133	21	and	and	CC
9937	133	22	useful	useful	JJ
9937	133	23	than	than	IN
9937	133	24	the	the	DT
9937	133	25	stock	stock	NN
9937	133	26	pot	pot	NN
9937	133	27	.	.	.
9937	134	1	It	-PRON-	PRP
9937	134	2	is	be	VBZ
9937	134	3	nothing	nothing	NN
9937	134	4	more	more	JJR
9937	134	5	or	or	CC
9937	134	6	less	less	JJR
9937	134	7	than	than	IN
9937	134	8	a	a	DT
9937	134	9	covered	cover	VBN
9937	134	10	crock	crock	NN
9937	134	11	or	or	CC
9937	134	12	pot	pot	NN
9937	134	13	like	like	IN
9937	134	14	that	that	DT
9937	134	15	shown	show	VBN
9937	134	16	in	in	IN
9937	134	17	Fig	Fig	NNP
9937	134	18	.	.	.
9937	135	1	1	1	CD
9937	135	2	,	,	,
9937	135	3	into	into	IN
9937	135	4	which	which	WDT
9937	135	5	materials	material	NNS
9937	135	6	that	that	WDT
9937	135	7	will	will	MD
9937	135	8	make	make	VB
9937	135	9	a	a	DT
9937	135	10	well	well	RB
9937	135	11	-	-	HYPH
9937	135	12	flavored	flavor	VBN
9937	135	13	stock	stock	NN
9937	135	14	are	be	VBP
9937	135	15	put	put	VBN
9937	135	16	from	from	IN
9937	135	17	time	time	NN
9937	135	18	to	to	IN
9937	135	19	time	time	NN
9937	135	20	.	.	.
9937	136	1	From	from	IN
9937	136	2	such	such	PDT
9937	136	3	a	a	DT
9937	136	4	supply	supply	NN
9937	136	5	,	,	,
9937	136	6	stock	stock	NN
9937	136	7	can	can	MD
9937	136	8	be	be	VB
9937	136	9	drawn	draw	VBN
9937	136	10	when	when	WRB
9937	136	11	it	-PRON-	PRP
9937	136	12	is	be	VBZ
9937	136	13	needed	need	VBN
9937	136	14	for	for	IN
9937	136	15	soup	soup	NN
9937	136	16	;	;	:
9937	136	17	then	then	RB
9937	136	18	,	,	,
9937	136	19	when	when	WRB
9937	136	20	some	some	DT
9937	136	21	is	be	VBZ
9937	136	22	taken	take	VBN
9937	136	23	out	out	RP
9937	136	24	,	,	,
9937	136	25	more	more	JJR
9937	136	26	water	water	NN
9937	136	27	and	and	CC
9937	136	28	materials	material	NNS
9937	136	29	may	may	MD
9937	136	30	be	be	VB
9937	136	31	added	add	VBN
9937	136	32	to	to	TO
9937	136	33	replenish	replenish	VB
9937	136	34	the	the	DT
9937	136	35	pot	pot	NN
9937	136	36	.	.	.
9937	137	1	The	the	DT
9937	137	2	stock	stock	NN
9937	137	3	pot	pot	NN
9937	137	4	should	should	MD
9937	137	5	be	be	VB
9937	137	6	made	make	VBN
9937	137	7	of	of	IN
9937	137	8	either	either	DT
9937	137	9	enamel	enamel	NNP
9937	137	10	or	or	CC
9937	137	11	earthenware	earthenware	NNP
9937	137	12	,	,	,
9937	137	13	since	since	IN
9937	137	14	a	a	DT
9937	137	15	metal	metal	NN
9937	137	16	pot	pot	NN
9937	137	17	of	of	IN
9937	137	18	any	any	DT
9937	137	19	kind	kind	NN
9937	137	20	is	be	VBZ
9937	137	21	liable	liable	JJ
9937	137	22	to	to	TO
9937	137	23	impart	impart	VB
9937	137	24	flavor	flavor	NN
9937	137	25	to	to	IN
9937	137	26	the	the	DT
9937	137	27	food	food	NN
9937	137	28	.	.	.
9937	138	1	Likewise	likewise	RB
9937	138	2	,	,	,
9937	138	3	its	-PRON-	PRP$
9937	138	4	lid	lid	NN
9937	138	5	,	,	,
9937	138	6	or	or	CC
9937	138	7	cover	cover	NN
9937	138	8	,	,	,
9937	138	9	should	should	MD
9937	138	10	be	be	VB
9937	138	11	tight	tight	RB
9937	138	12	-	-	HYPH
9937	138	13	fitting	fitting	JJ
9937	138	14	,	,	,
9937	138	15	for	for	IN
9937	138	16	then	then	RB
9937	138	17	it	-PRON-	PRP
9937	138	18	will	will	MD
9937	138	19	be	be	VB
9937	138	20	an	an	DT
9937	138	21	excellent	excellent	JJ
9937	138	22	utensil	utensil	NN
9937	138	23	in	in	IN
9937	138	24	which	which	WDT
9937	138	25	the	the	DT
9937	138	26	materials	material	NNS
9937	138	27	may	may	MD
9937	138	28	be	be	VB
9937	138	29	stored	store	VBN
9937	138	30	until	until	IN
9937	138	31	they	-PRON-	PRP
9937	138	32	are	be	VBP
9937	138	33	to	to	TO
9937	138	34	be	be	VB
9937	138	35	heated	heat	VBN
9937	138	36	,	,	,
9937	138	37	when	when	WRB
9937	138	38	they	-PRON-	PRP
9937	138	39	can	can	MD
9937	138	40	be	be	VB
9937	138	41	poured	pour	VBN
9937	138	42	or	or	CC
9937	138	43	dipped	dip	VBN
9937	138	44	into	into	IN
9937	138	45	a	a	DT
9937	138	46	saucepan	saucepan	NN
9937	138	47	or	or	CC
9937	138	48	a	a	DT
9937	138	49	kettle	kettle	NN
9937	138	50	.	.	.
9937	139	1	The	the	DT
9937	139	2	stock	stock	NN
9937	139	3	pot	pot	NN
9937	139	4	,	,	,
9937	139	5	like	like	IN
9937	139	6	any	any	DT
9937	139	7	other	other	JJ
9937	139	8	utensil	utensil	NN
9937	139	9	used	use	VBN
9937	139	10	for	for	IN
9937	139	11	making	make	VBG
9937	139	12	soup	soup	NN
9937	139	13	,	,	,
9937	139	14	should	should	MD
9937	139	15	receive	receive	VB
9937	139	16	considerable	considerable	JJ
9937	139	17	care	care	NN
9937	139	18	,	,	,
9937	139	19	as	as	IN
9937	139	20	it	-PRON-	PRP
9937	139	21	must	must	MD
9937	139	22	be	be	VB
9937	139	23	kept	keep	VBN
9937	139	24	scrupulously	scrupulously	RB
9937	139	25	clean	clean	JJ
9937	139	26	.	.	.
9937	140	1	No	no	DT
9937	140	2	stock	stock	NN
9937	140	3	pot	pot	NN
9937	140	4	should	should	MD
9937	140	5	ever	ever	RB
9937	140	6	be	be	VB
9937	140	7	allowed	allow	VBN
9937	140	8	to	to	TO
9937	140	9	stand	stand	VB
9937	140	10	from	from	IN
9937	140	11	day	day	NN
9937	140	12	to	to	IN
9937	140	13	day	day	NN
9937	140	14	without	without	IN
9937	140	15	being	be	VBG
9937	140	16	emptied	empty	VBN
9937	140	17	,	,	,
9937	140	18	thoroughly	thoroughly	RB
9937	140	19	washed	wash	VBN
9937	140	20	,	,	,
9937	140	21	and	and	CC
9937	140	22	then	then	RB
9937	140	23	exposed	expose	VBN
9937	140	24	to	to	IN
9937	140	25	the	the	DT
9937	140	26	air	air	NN
9937	140	27	for	for	IN
9937	140	28	a	a	DT
9937	140	29	while	while	NN
9937	140	30	to	to	TO
9937	140	31	dry	dry	VB
9937	140	32	.	.	.
9937	141	1	[	[	-LRB-
9937	141	2	Illustration	illustration	NN
9937	141	3	:	:	:
9937	141	4	Fig	Fig	NNP
9937	141	5	.	.	.
9937	142	1	1	1	LS
9937	142	2	]	]	-RRB-
9937	142	3	17	17	CD
9937	142	4	.	.	.
9937	143	1	FOOD	food	NN
9937	143	2	SUITABLE	SUITABLE	NNP
9937	143	3	FOR	for	IN
9937	143	4	THE	the	DT
9937	143	5	STOCK	stock	NN
9937	143	6	POT.--Some	pot.--some	CC
9937	143	7	one	one	NN
9937	143	8	has	have	VBZ
9937	143	9	said	say	VBN
9937	143	10	that	that	IN
9937	143	11	nothing	nothing	NN
9937	143	12	edible	edible	JJ
9937	143	13	is	be	VBZ
9937	143	14	out	out	IN
9937	143	15	of	of	IN
9937	143	16	place	place	NN
9937	143	17	in	in	IN
9937	143	18	the	the	DT
9937	143	19	stock	stock	NN
9937	143	20	pot	pot	NN
9937	143	21	,	,	,
9937	143	22	and	and	CC
9937	143	23	,	,	,
9937	143	24	to	to	IN
9937	143	25	a	a	DT
9937	143	26	great	great	JJ
9937	143	27	extent	extent	NN
9937	143	28	,	,	,
9937	143	29	this	this	DT
9937	143	30	statement	statement	NN
9937	143	31	is	be	VBZ
9937	143	32	true	true	JJ
9937	143	33	.	.	.
9937	144	1	Here	here	RB
9937	144	2	should	should	MD
9937	144	3	be	be	VB
9937	144	4	put	put	VBN
9937	144	5	the	the	DT
9937	144	6	bones	bone	NNS
9937	144	7	from	from	IN
9937	144	8	the	the	DT
9937	144	9	cooked	cook	VBN
9937	144	10	roast	roast	NN
9937	144	11	,	,	,
9937	144	12	as	as	RB
9937	144	13	well	well	RB
9937	144	14	as	as	IN
9937	144	15	the	the	DT
9937	144	16	trimmings	trimming	NNS
9937	144	17	cut	cut	VBD
9937	144	18	from	from	IN
9937	144	19	it	-PRON-	PRP
9937	144	20	before	before	IN
9937	144	21	it	-PRON-	PRP
9937	144	22	went	go	VBD
9937	144	23	into	into	IN
9937	144	24	the	the	DT
9937	144	25	oven	oven	NN
9937	144	26	;	;	:
9937	144	27	the	the	DT
9937	144	28	tough	tough	JJ
9937	144	29	ends	end	NNS
9937	144	30	and	and	CC
9937	144	31	bones	bone	NNS
9937	144	32	of	of	IN
9937	144	33	beefsteak	beefsteak	NN
9937	144	34	;	;	:
9937	144	35	the	the	DT
9937	144	36	trimmings	trimming	NNS
9937	144	37	or	or	CC
9937	144	38	bones	bone	NNS
9937	144	39	sent	send	VBN
9937	144	40	home	home	RB
9937	144	41	by	by	IN
9937	144	42	the	the	DT
9937	144	43	butcher	butcher	NN
9937	144	44	;	;	:
9937	144	45	the	the	DT
9937	144	46	carcasses	carcass	NNS
9937	144	47	of	of	IN
9937	144	48	fowls	fowl	NNS
9937	144	49	,	,	,
9937	144	50	together	together	RB
9937	144	51	with	with	IN
9937	144	52	any	any	DT
9937	144	53	remains	remain	NNS
9937	144	54	of	of	IN
9937	144	55	stuffing	stuffing	NN
9937	144	56	and	and	CC
9937	144	57	tough	tough	JJ
9937	144	58	or	or	CC
9937	144	59	left	leave	VBN
9937	144	60	-	-	HYPH
9937	144	61	over	over	RP
9937	144	62	bits	bit	NNS
9937	144	63	of	of	IN
9937	144	64	meat	meat	NN
9937	144	65	;	;	:
9937	144	66	any	any	DT
9937	144	67	left	left	JJ
9937	144	68	-	-	HYPH
9937	144	69	over	over	RP
9937	144	70	vegetables	vegetable	NNS
9937	144	71	;	;	:
9937	144	72	the	the	DT
9937	144	73	remains	remain	NNS
9937	144	74	of	of	IN
9937	144	75	the	the	DT
9937	144	76	gravy	gravy	NN
9937	144	77	or	or	CC
9937	144	78	any	any	DT
9937	144	79	unsweetened	unsweetened	JJ
9937	144	80	sauces	sauce	NNS
9937	144	81	used	use	VBN
9937	144	82	for	for	IN
9937	144	83	meats	meat	NNS
9937	144	84	or	or	CC
9937	144	85	vegetables	vegetable	NNS
9937	144	86	;	;	:
9937	144	87	the	the	DT
9937	144	88	spoonful	spoonful	NN
9937	144	89	of	of	IN
9937	144	90	left	leave	VBN
9937	144	91	-	-	HYPH
9937	144	92	over	over	RP
9937	144	93	hash	hash	NN
9937	144	94	,	,	,
9937	144	95	stew	stew	NN
9937	144	96	,	,	,
9937	144	97	or	or	CC
9937	144	98	stuffing	stuff	VBG
9937	144	99	;	;	:
9937	144	100	a	a	DT
9937	144	101	left	left	NN
9937	144	102	-	-	HYPH
9937	144	103	over	over	NN
9937	144	104	stuffed	stuff	VBN
9937	144	105	tomato	tomato	NN
9937	144	106	or	or	CC
9937	144	107	pepper	pepper	NN
9937	144	108	;	;	,
9937	144	109	and	and	CC
9937	144	110	the	the	DT
9937	144	111	water	water	NN
9937	144	112	in	in	IN
9937	144	113	which	which	WDT
9937	144	114	rice	rice	NN
9937	144	115	,	,	,
9937	144	116	macaroni	macaroni	NNP
9937	144	117	,	,	,
9937	144	118	or	or	CC
9937	144	119	certain	certain	JJ
9937	144	120	vegetables	vegetable	NNS
9937	144	121	have	have	VBP
9937	144	122	been	be	VBN
9937	144	123	cooked	cook	VBN
9937	144	124	.	.	.
9937	145	1	Of	of	RB
9937	145	2	course	course	RB
9937	145	3	,	,	,
9937	145	4	plain	plain	JJ
9937	145	5	water	water	NN
9937	145	6	can	can	MD
9937	145	7	be	be	VB
9937	145	8	used	use	VBN
9937	145	9	for	for	IN
9937	145	10	the	the	DT
9937	145	11	liquid	liquid	NN
9937	145	12	,	,	,
9937	145	13	but	but	CC
9937	145	14	the	the	DT
9937	145	15	water	water	NN
9937	145	16	in	in	IN
9937	145	17	which	which	WDT
9937	145	18	such	such	JJ
9937	145	19	vegetables	vegetable	NNS
9937	145	20	as	as	IN
9937	145	21	cauliflower	cauliflower	NN
9937	145	22	,	,	,
9937	145	23	carrots	carrot	NNS
9937	145	24	,	,	,
9937	145	25	beans	bean	NNS
9937	145	26	,	,	,
9937	145	27	peas	pea	NNS
9937	145	28	,	,	,
9937	145	29	asparagus	asparagus	NN
9937	145	30	,	,	,
9937	145	31	celery	celery	NN
9937	145	32	,	,	,
9937	145	33	and	and	CC
9937	145	34	potatoes	potato	NNS
9937	145	35	have	have	VBP
9937	145	36	been	be	VBN
9937	145	37	cooked	cook	VBN
9937	145	38	is	be	VBZ
9937	145	39	especially	especially	RB
9937	145	40	desirable	desirable	JJ
9937	145	41	,	,	,
9937	145	42	for	for	IN
9937	145	43	,	,	,
9937	145	44	besides	besides	IN
9937	145	45	imparting	imparting	JJ
9937	145	46	flavor	flavor	NN
9937	145	47	to	to	IN
9937	145	48	the	the	DT
9937	145	49	soup	soup	NN
9937	145	50	,	,	,
9937	145	51	it	-PRON-	PRP
9937	145	52	adds	add	VBZ
9937	145	53	valuable	valuable	JJ
9937	145	54	mineral	mineral	NN
9937	145	55	salts	salt	NNS
9937	145	56	.	.	.
9937	146	1	However	however	RB
9937	146	2	,	,	,
9937	146	3	when	when	WRB
9937	146	4	such	such	JJ
9937	146	5	things	thing	NNS
9937	146	6	as	as	IN
9937	146	7	left	leave	VBN
9937	146	8	-	-	HYPH
9937	146	9	over	over	RP
9937	146	10	cereals	cereal	NNS
9937	146	11	,	,	,
9937	146	12	rice	rice	NN
9937	146	13	,	,	,
9937	146	14	macaroni	macaroni	NNP
9937	146	15	,	,	,
9937	146	16	and	and	CC
9937	146	17	green	green	JJ
9937	146	18	vegetables	vegetable	NNS
9937	146	19	are	be	VBP
9937	146	20	to	to	TO
9937	146	21	be	be	VB
9937	146	22	utilized	utilize	VBN
9937	146	23	in	in	IN
9937	146	24	soup	soup	NN
9937	146	25	,	,	,
9937	146	26	they	-PRON-	PRP
9937	146	27	should	should	MD
9937	146	28	not	not	RB
9937	146	29	be	be	VB
9937	146	30	put	put	VBN
9937	146	31	in	in	IN
9937	146	32	the	the	DT
9937	146	33	stock	stock	NN
9937	146	34	pot	pot	NN
9937	146	35	;	;	:
9937	146	36	rather	rather	RB
9937	146	37	,	,	,
9937	146	38	they	-PRON-	PRP
9937	146	39	should	should	MD
9937	146	40	be	be	VB
9937	146	41	added	add	VBN
9937	146	42	to	to	IN
9937	146	43	the	the	DT
9937	146	44	stock	stock	NN
9937	146	45	after	after	IN
9937	146	46	it	-PRON-	PRP
9937	146	47	is	be	VBZ
9937	146	48	removed	remove	VBN
9937	146	49	from	from	IN
9937	146	50	the	the	DT
9937	146	51	pot	pot	NN
9937	146	52	.	.	.
9937	147	1	MAKING	making	NN
9937	147	2	OF	of	IN
9937	147	3	SOUP	SOUP	NNP
9937	147	4	PRINCIPAL	PRINCIPAL	NNP
9937	147	5	INGREDIENTS	INGREDIENTS	NNP
9937	147	6	18	18	CD
9937	147	7	.	.	.
9937	148	1	The	the	DT
9937	148	2	making	making	NN
9937	148	3	of	of	IN
9937	148	4	the	the	DT
9937	148	5	stock	stock	NN
9937	148	6	that	that	WDT
9937	148	7	is	be	VBZ
9937	148	8	used	use	VBN
9937	148	9	in	in	IN
9937	148	10	soup	soup	NN
9937	148	11	is	be	VBZ
9937	148	12	the	the	DT
9937	148	13	most	most	RBS
9937	148	14	important	important	JJ
9937	148	15	of	of	IN
9937	148	16	the	the	DT
9937	148	17	soup	soup	NN
9937	148	18	-	-	HYPH
9937	148	19	making	make	VBG
9937	148	20	processes	process	NNS
9937	148	21	;	;	:
9937	148	22	in	in	IN
9937	148	23	fact	fact	NN
9937	148	24	,	,	,
9937	148	25	these	these	DT
9937	148	26	two	two	CD
9937	148	27	things	thing	NNS
9937	148	28	--	--	:
9937	148	29	soup	soup	NN
9937	148	30	and	and	CC
9937	148	31	stock	stock	NN
9937	148	32	--	--	:
9937	148	33	may	may	MD
9937	148	34	be	be	VB
9937	148	35	regarded	regard	VBN
9937	148	36	,	,	,
9937	148	37	in	in	IN
9937	148	38	many	many	JJ
9937	148	39	instances	instance	NNS
9937	148	40	,	,	,
9937	148	41	as	as	IN
9937	148	42	one	one	CD
9937	148	43	and	and	CC
9937	148	44	the	the	DT
9937	148	45	same	same	JJ
9937	148	46	.	.	.
9937	149	1	The	the	DT
9937	149	2	housewife	housewife	NN
9937	149	3	will	will	MD
9937	149	4	do	do	VB
9937	149	5	well	well	RB
9937	149	6	,	,	,
9937	149	7	therefore	therefore	RB
9937	149	8	,	,	,
9937	149	9	to	to	TO
9937	149	10	keep	keep	VB
9937	149	11	in	in	IN
9937	149	12	mind	mind	NN
9937	149	13	that	that	IN
9937	149	14	whenever	whenever	WRB
9937	149	15	reference	reference	NN
9937	149	16	is	be	VBZ
9937	149	17	made	make	VBN
9937	149	18	to	to	IN
9937	149	19	the	the	DT
9937	149	20	making	making	NN
9937	149	21	of	of	IN
9937	149	22	soup	soup	NN
9937	149	23	usually	usually	RB
9937	149	24	stock	stock	NN
9937	149	25	making	making	NN
9937	149	26	is	be	VBZ
9937	149	27	also	also	RB
9937	149	28	involved	involve	VBN
9937	149	29	and	and	CC
9937	149	30	meant	mean	VBN
9937	149	31	.	.	.
9937	150	1	Before	before	IN
9937	150	2	the	the	DT
9937	150	3	actual	actual	JJ
9937	150	4	soup	soup	NN
9937	150	5	-	-	HYPH
9937	150	6	making	make	VBG
9937	150	7	processes	process	NNS
9937	150	8	are	be	VBP
9937	150	9	taken	take	VBN
9937	150	10	up	up	RP
9937	150	11	,	,	,
9937	150	12	however	however	RB
9937	150	13	,	,	,
9937	150	14	the	the	DT
9937	150	15	nature	nature	NN
9937	150	16	of	of	IN
9937	150	17	the	the	DT
9937	150	18	ingredients	ingredient	NNS
9937	150	19	required	require	VBN
9937	150	20	should	should	MD
9937	150	21	be	be	VB
9937	150	22	well	well	RB
9937	150	23	understood	understand	VBN
9937	150	24	;	;	:
9937	150	25	for	for	IN
9937	150	26	this	this	DT
9937	150	27	reason	reason	NN
9937	150	28	,	,	,
9937	150	29	suitable	suitable	JJ
9937	150	30	meats	meat	NNS
9937	150	31	and	and	CC
9937	150	32	vegetables	vegetable	NNS
9937	150	33	,	,	,
9937	150	34	which	which	WDT
9937	150	35	are	be	VBP
9937	150	36	the	the	DT
9937	150	37	principal	principal	JJ
9937	150	38	ingredients	ingredient	NNS
9937	150	39	in	in	IN
9937	150	40	soups	soup	NNS
9937	150	41	,	,	,
9937	150	42	are	be	VBP
9937	150	43	first	first	RB
9937	150	44	discussed	discuss	VBN
9937	150	45	.	.	.
9937	151	1	19	19	CD
9937	151	2	.	.	.
9937	152	1	MEAT	meat	NN
9937	152	2	USED	use	VBN
9937	152	3	FOR	for	IN
9937	152	4	SOUP	SOUP	NNP
9937	152	5	MAKING.--With	MAKING.--With	NNP
9937	152	6	the	the	DT
9937	152	7	exception	exception	NN
9937	152	8	of	of	IN
9937	152	9	pork	pork	NN
9937	152	10	,	,	,
9937	152	11	almost	almost	RB
9937	152	12	every	every	DT
9937	152	13	kind	kind	NN
9937	152	14	of	of	IN
9937	152	15	meat	meat	NN
9937	152	16	,	,	,
9937	152	17	including	include	VBG
9937	152	18	beef	beef	NN
9937	152	19	,	,	,
9937	152	20	veal	veal	NN
9937	152	21	,	,	,
9937	152	22	mutton	mutton	NN
9937	152	23	,	,	,
9937	152	24	lamb	lamb	NN
9937	152	25	,	,	,
9937	152	26	game	game	NN
9937	152	27	,	,	,
9937	152	28	and	and	CC
9937	152	29	poultry	poultry	NN
9937	152	30	,	,	,
9937	152	31	is	be	VBZ
9937	152	32	used	use	VBN
9937	152	33	for	for	IN
9937	152	34	soup	soup	NN
9937	152	35	making	making	NN
9937	152	36	.	.	.
9937	153	1	Occasionally	occasionally	RB
9937	153	2	,	,	,
9937	153	3	ham	ham	NN
9937	153	4	is	be	VBZ
9937	153	5	employed	employ	VBN
9937	153	6	,	,	,
9937	153	7	but	but	CC
9937	153	8	most	most	JJS
9937	153	9	other	other	JJ
9937	153	10	forms	form	NNS
9937	153	11	of	of	IN
9937	153	12	pork	pork	NN
9937	153	13	are	be	VBP
9937	153	14	seldom	seldom	RB
9937	153	15	used	use	VBN
9937	153	16	to	to	IN
9937	153	17	any	any	DT
9937	153	18	extent	extent	NN
9937	153	19	.	.	.
9937	154	1	When	when	WRB
9937	154	2	soup	soup	NN
9937	154	3	stock	stock	NN
9937	154	4	is	be	VBZ
9937	154	5	made	make	VBN
9937	154	6	from	from	IN
9937	154	7	these	these	DT
9937	154	8	meats	meat	NNS
9937	154	9	,	,	,
9937	154	10	they	-PRON-	PRP
9937	154	11	may	may	MD
9937	154	12	be	be	VB
9937	154	13	cooked	cook	VBN
9937	154	14	separately	separately	RB
9937	154	15	,	,	,
9937	154	16	or	or	CC
9937	154	17	,	,	,
9937	154	18	as	as	IN
9937	154	19	a	a	DT
9937	154	20	combination	combination	NN
9937	154	21	is	be	VBZ
9937	154	22	often	often	RB
9937	154	23	an	an	DT
9937	154	24	improvement	improvement	NN
9937	154	25	over	over	IN
9937	154	26	a	a	DT
9937	154	27	single	single	JJ
9937	154	28	variety	variety	NN
9937	154	29	,	,	,
9937	154	30	several	several	JJ
9937	154	31	kinds	kind	NNS
9937	154	32	may	may	MD
9937	154	33	be	be	VB
9937	154	34	combined	combine	VBN
9937	154	35	.	.	.
9937	155	1	For	for	IN
9937	155	2	instance	instance	NN
9937	155	3	,	,	,
9937	155	4	mutton	mutton	NN
9937	155	5	used	use	VBD
9937	155	6	alone	alone	RB
9937	155	7	makes	make	VBZ
9937	155	8	a	a	DT
9937	155	9	very	very	RB
9937	155	10	strongly	strongly	RB
9937	155	11	flavored	flavor	VBN
9937	155	12	soup	soup	NN
9937	155	13	,	,	,
9937	155	14	so	so	IN
9937	155	15	that	that	IN
9937	155	16	it	-PRON-	PRP
9937	155	17	is	be	VBZ
9937	155	18	usually	usually	RB
9937	155	19	advisable	advisable	JJ
9937	155	20	to	to	TO
9937	155	21	combine	combine	VB
9937	155	22	this	this	DT
9937	155	23	kind	kind	NN
9937	155	24	of	of	IN
9937	155	25	meat	meat	NN
9937	155	26	with	with	IN
9937	155	27	another	another	DT
9937	155	28	meat	meat	NN
9937	155	29	that	that	WDT
9937	155	30	has	have	VBZ
9937	155	31	a	a	DT
9937	155	32	less	less	RBR
9937	155	33	distinctive	distinctive	JJ
9937	155	34	flavor	flavor	NN
9937	155	35	.	.	.
9937	156	1	On	on	IN
9937	156	2	the	the	DT
9937	156	3	other	other	JJ
9937	156	4	hand	hand	NN
9937	156	5	,	,	,
9937	156	6	veal	veal	NN
9937	156	7	alone	alone	RB
9937	156	8	does	do	VBZ
9937	156	9	not	not	RB
9937	156	10	have	have	VB
9937	156	11	sufficient	sufficient	JJ
9937	156	12	flavor	flavor	NN
9937	156	13	,	,	,
9937	156	14	so	so	IN
9937	156	15	it	-PRON-	PRP
9937	156	16	must	must	MD
9937	156	17	be	be	VB
9937	156	18	combined	combine	VBN
9937	156	19	with	with	IN
9937	156	20	lamb	lamb	NN
9937	156	21	,	,	,
9937	156	22	game	game	NN
9937	156	23	,	,	,
9937	156	24	fowl	fowl	NN
9937	156	25	,	,	,
9937	156	26	or	or	CC
9937	156	27	some	some	DT
9937	156	28	other	other	JJ
9937	156	29	well	well	RB
9937	156	30	-	-	HYPH
9937	156	31	flavored	flavor	VBN
9937	156	32	meat	meat	NN
9937	156	33	.	.	.
9937	157	1	20	20	CD
9937	157	2	.	.	.
9937	158	1	Certain	certain	JJ
9937	158	2	cuts	cut	NNS
9937	158	3	of	of	IN
9937	158	4	meats	meat	NNS
9937	158	5	are	be	VBP
9937	158	6	preferred	prefer	VBN
9937	158	7	to	to	IN
9937	158	8	others	other	NNS
9937	158	9	in	in	IN
9937	158	10	the	the	DT
9937	158	11	making	making	NN
9937	158	12	of	of	IN
9937	158	13	soups	soup	NNS
9937	158	14	,	,	,
9937	158	15	because	because	IN
9937	158	16	of	of	IN
9937	158	17	the	the	DT
9937	158	18	difference	difference	NN
9937	158	19	in	in	IN
9937	158	20	their	-PRON-	PRP$
9937	158	21	texture	texture	NN
9937	158	22	.	.	.
9937	159	1	The	the	DT
9937	159	2	tender	tender	NN
9937	159	3	cuts	cut	NNS
9937	159	4	,	,	,
9937	159	5	which	which	WDT
9937	159	6	are	be	VBP
9937	159	7	the	the	DT
9937	159	8	expensive	expensive	JJ
9937	159	9	ones	one	NNS
9937	159	10	,	,	,
9937	159	11	should	should	MD
9937	159	12	not	not	RB
9937	159	13	be	be	VB
9937	159	14	used	use	VBN
9937	159	15	for	for	IN
9937	159	16	soups	soup	NNS
9937	159	17	,	,	,
9937	159	18	as	as	IN
9937	159	19	they	-PRON-	PRP
9937	159	20	do	do	VBP
9937	159	21	not	not	RB
9937	159	22	produce	produce	VB
9937	159	23	enough	enough	JJ
9937	159	24	flavor	flavor	NN
9937	159	25	.	.	.
9937	160	1	The	the	DT
9937	160	2	tough	tough	JJ
9937	160	3	cuts	cut	NNS
9937	160	4	,	,	,
9937	160	5	which	which	WDT
9937	160	6	come	come	VBP
9937	160	7	from	from	IN
9937	160	8	the	the	DT
9937	160	9	muscles	muscle	NNS
9937	160	10	that	that	IN
9937	160	11	the	the	DT
9937	160	12	animal	animal	NN
9937	160	13	uses	use	VBZ
9937	160	14	constantly	constantly	RB
9937	160	15	and	and	CC
9937	160	16	that	that	IN
9937	160	17	therefore	therefore	RB
9937	160	18	grow	grow	VBP
9937	160	19	hard	hard	JJ
9937	160	20	and	and	CC
9937	160	21	tough	tough	JJ
9937	160	22	,	,	,
9937	160	23	are	be	VBP
9937	160	24	usually	usually	RB
9937	160	25	cheaper	cheap	JJR
9937	160	26	,	,	,
9937	160	27	but	but	CC
9937	160	28	they	-PRON-	PRP
9937	160	29	are	be	VBP
9937	160	30	more	more	RBR
9937	160	31	suitable	suitable	JJ
9937	160	32	,	,	,
9937	160	33	because	because	IN
9937	160	34	they	-PRON-	PRP
9937	160	35	contain	contain	VBP
9937	160	36	the	the	DT
9937	160	37	material	material	NN
9937	160	38	that	that	WDT
9937	160	39	makes	make	VBZ
9937	160	40	the	the	DT
9937	160	41	best	good	JJS
9937	160	42	soup	soup	NN
9937	160	43	.	.	.
9937	161	1	The	the	DT
9937	161	2	pieces	piece	NNS
9937	161	3	best	well	RBS
9937	161	4	adapted	adapt	VBD
9937	161	5	to	to	IN
9937	161	6	soup	soup	NN
9937	161	7	making	making	NN
9937	161	8	are	be	VBP
9937	161	9	the	the	DT
9937	161	10	shins	shin	NNS
9937	161	11	,	,	,
9937	161	12	the	the	DT
9937	161	13	shanks	shank	NNS
9937	161	14	,	,	,
9937	161	15	the	the	DT
9937	161	16	lower	low	JJR
9937	161	17	part	part	NN
9937	161	18	of	of	IN
9937	161	19	the	the	DT
9937	161	20	round	round	NN
9937	161	21	,	,	,
9937	161	22	the	the	DT
9937	161	23	neck	neck	NN
9937	161	24	,	,	,
9937	161	25	the	the	DT
9937	161	26	flank	flank	NN
9937	161	27	,	,	,
9937	161	28	the	the	DT
9937	161	29	shoulder	shoulder	NN
9937	161	30	,	,	,
9937	161	31	the	the	DT
9937	161	32	tail	tail	NN
9937	161	33	,	,	,
9937	161	34	and	and	CC
9937	161	35	the	the	DT
9937	161	36	brisket	brisket	NN
9937	161	37	.	.	.
9937	162	1	The	the	DT
9937	162	2	parts	part	NNS
9937	162	3	of	of	IN
9937	162	4	the	the	DT
9937	162	5	animal	animal	NN
9937	162	6	from	from	IN
9937	162	7	which	which	WDT
9937	162	8	these	these	DT
9937	162	9	cuts	cut	NNS
9937	162	10	are	be	VBP
9937	162	11	taken	take	VBN
9937	162	12	are	be	VBP
9937	162	13	clearly	clearly	RB
9937	162	14	shown	show	VBN
9937	162	15	in	in	IN
9937	162	16	Fig	Fig	NNP
9937	162	17	.	.	.
9937	163	1	2	2	LS
9937	163	2	.	.	.
9937	164	1	Although	although	IN
9937	164	2	beef	beef	NN
9937	164	3	is	be	VBZ
9937	164	4	obtained	obtain	VBN
9937	164	5	from	from	IN
9937	164	6	the	the	DT
9937	164	7	animal	animal	NN
9937	164	8	shown	show	VBN
9937	164	9	,	,	,
9937	164	10	the	the	DT
9937	164	11	same	same	JJ
9937	164	12	cuts	cut	NNS
9937	164	13	come	come	VBP
9937	164	14	from	from	IN
9937	164	15	practically	practically	RB
9937	164	16	the	the	DT
9937	164	17	same	same	JJ
9937	164	18	places	place	NNS
9937	164	19	in	in	IN
9937	164	20	other	other	JJ
9937	164	21	animals	animal	NNS
9937	164	22	.	.	.
9937	165	1	Stock	stock	NN
9937	165	2	made	make	VBN
9937	165	3	from	from	IN
9937	165	4	one	one	CD
9937	165	5	of	of	IN
9937	165	6	these	these	DT
9937	165	7	cuts	cut	NNS
9937	165	8	will	will	MD
9937	165	9	be	be	VB
9937	165	10	improved	improve	VBN
9937	165	11	if	if	IN
9937	165	12	a	a	DT
9937	165	13	small	small	JJ
9937	165	14	amount	amount	NN
9937	165	15	of	of	IN
9937	165	16	the	the	DT
9937	165	17	fat	fat	NN
9937	165	18	of	of	IN
9937	165	19	the	the	DT
9937	165	20	meat	meat	NN
9937	165	21	is	be	VBZ
9937	165	22	cooked	cook	VBN
9937	165	23	with	with	IN
9937	165	24	it	-PRON-	PRP
9937	165	25	;	;	:
9937	165	26	but	but	CC
9937	165	27	to	to	TO
9937	165	28	avoid	avoid	VB
9937	165	29	soup	soup	NN
9937	165	30	that	that	WDT
9937	165	31	is	be	VBZ
9937	165	32	too	too	RB
9937	165	33	greasy	greasy	JJ
9937	165	34	,	,	,
9937	165	35	any	any	DT
9937	165	36	excess	excess	JJ
9937	165	37	fat	fat	NN
9937	165	38	that	that	WDT
9937	165	39	remains	remain	VBZ
9937	165	40	after	after	IN
9937	165	41	cooking	cooking	NN
9937	165	42	should	should	MD
9937	165	43	be	be	VB
9937	165	44	carefully	carefully	RB
9937	165	45	removed	remove	VBN
9937	165	46	.	.	.
9937	166	1	The	the	DT
9937	166	2	marrow	marrow	NN
9937	166	3	of	of	IN
9937	166	4	the	the	DT
9937	166	5	shin	shin	JJ
9937	166	6	bone	bone	NN
9937	166	7	is	be	VBZ
9937	166	8	the	the	DT
9937	166	9	best	good	JJS
9937	166	10	fat	fat	NN
9937	166	11	for	for	IN
9937	166	12	soup	soup	NN
9937	166	13	making	making	NN
9937	166	14	.	.	.
9937	167	1	If	if	IN
9937	167	2	soup	soup	NN
9937	167	3	is	be	VBZ
9937	167	4	to	to	TO
9937	167	5	be	be	VB
9937	167	6	made	make	VBN
9937	167	7	from	from	IN
9937	167	8	fish	fish	NN
9937	167	9	,	,	,
9937	167	10	a	a	DT
9937	167	11	white	white	JJ
9937	167	12	variety	variety	NN
9937	167	13	should	should	MD
9937	167	14	be	be	VB
9937	167	15	selected	select	VBN
9937	167	16	.	.	.
9937	168	1	The	the	DT
9937	168	2	head	head	NN
9937	168	3	and	and	CC
9937	168	4	trimmings	trimming	NNS
9937	168	5	may	may	MD
9937	168	6	be	be	VB
9937	168	7	utilized	utilize	VBN
9937	168	8	,	,	,
9937	168	9	but	but	CC
9937	168	10	these	these	DT
9937	168	11	alone	alone	JJ
9937	168	12	are	be	VBP
9937	168	13	not	not	RB
9937	168	14	sufficient	sufficient	JJ
9937	168	15	,	,	,
9937	168	16	because	because	IN
9937	168	17	soup	soup	NN
9937	168	18	requires	require	VBZ
9937	168	19	some	some	DT
9937	168	20	solid	solid	JJ
9937	168	21	pieces	piece	NNS
9937	168	22	of	of	IN
9937	168	23	meat	meat	NN
9937	168	24	.	.	.
9937	169	1	The	the	DT
9937	169	2	same	same	JJ
9937	169	3	is	be	VBZ
9937	169	4	true	true	JJ
9937	169	5	of	of	IN
9937	169	6	meat	meat	NN
9937	169	7	bones	bone	NNS
9937	169	8	;	;	:
9937	169	9	they	-PRON-	PRP
9937	169	10	are	be	VBP
9937	169	11	valuable	valuable	JJ
9937	169	12	only	only	RB
9937	169	13	when	when	WRB
9937	169	14	they	-PRON-	PRP
9937	169	15	are	be	VBP
9937	169	16	used	use	VBN
9937	169	17	with	with	IN
9937	169	18	meat	meat	NN
9937	169	19	,	,	,
9937	169	20	an	an	DT
9937	169	21	equal	equal	JJ
9937	169	22	proportion	proportion	NN
9937	169	23	of	of	IN
9937	169	24	bone	bone	NN
9937	169	25	and	and	CC
9937	169	26	meat	meat	NN
9937	169	27	being	be	VBG
9937	169	28	required	require	VBN
9937	169	29	for	for	IN
9937	169	30	the	the	DT
9937	169	31	best	good	JJS
9937	169	32	stock	stock	NN
9937	169	33	.	.	.
9937	170	1	[	[	-LRB-
9937	170	2	Illustration	illustration	NN
9937	170	3	:	:	:
9937	170	4	Fig	Fig	NNP
9937	170	5	.	.	.
9937	171	1	2	2	LS
9937	171	2	]	]	-RRB-
9937	171	3	21	21	CD
9937	171	4	.	.	.
9937	172	1	VEGETABLES	vegetable	NNS
9937	172	2	USED	use	VBN
9937	172	3	FOR	for	IN
9937	172	4	SOUP	SOUP	NNP
9937	172	5	MAKING.--In	MAKING.--In	NNP
9937	172	6	soup	soup	NN
9937	172	7	making	make	VBG
9937	172	8	,	,	,
9937	172	9	the	the	DT
9937	172	10	housewife	housewife	NN
9937	172	11	has	have	VBZ
9937	172	12	also	also	RB
9937	172	13	a	a	DT
9937	172	14	large	large	JJ
9937	172	15	number	number	NN
9937	172	16	of	of	IN
9937	172	17	vegetables	vegetable	NNS
9937	172	18	from	from	IN
9937	172	19	which	which	WDT
9937	172	20	to	to	TO
9937	172	21	select	select	VB
9937	172	22	,	,	,
9937	172	23	for	for	IN
9937	172	24	any	any	DT
9937	172	25	vegetable	vegetable	NN
9937	172	26	that	that	WDT
9937	172	27	has	have	VBZ
9937	172	28	a	a	DT
9937	172	29	decided	decide	VBN
9937	172	30	flavor	flavor	NN
9937	172	31	may	may	MD
9937	172	32	be	be	VB
9937	172	33	used	use	VBN
9937	172	34	.	.	.
9937	173	1	Among	among	IN
9937	173	2	those	those	DT
9937	173	3	from	from	IN
9937	173	4	which	which	WDT
9937	173	5	soups	soup	NNS
9937	173	6	can	can	MD
9937	173	7	be	be	VB
9937	173	8	made	make	VBN
9937	173	9	successfully	successfully	RB
9937	173	10	are	be	VBP
9937	173	11	cabbage	cabbage	NN
9937	173	12	,	,	,
9937	173	13	cauliflower	cauliflower	NN
9937	173	14	,	,	,
9937	173	15	asparagus	asparagus	NN
9937	173	16	,	,	,
9937	173	17	corn	corn	NN
9937	173	18	,	,	,
9937	173	19	onions	onion	NNS
9937	173	20	,	,	,
9937	173	21	turnips	turnip	NNS
9937	173	22	,	,	,
9937	173	23	carrots	carrot	NNS
9937	173	24	,	,	,
9937	173	25	parsnips	parsnip	NNS
9937	173	26	,	,	,
9937	173	27	tomatoes	tomato	NNS
9937	173	28	,	,	,
9937	173	29	beans	bean	NNS
9937	173	30	,	,	,
9937	173	31	peas	pea	NNS
9937	173	32	,	,	,
9937	173	33	lentils	lentil	NNS
9937	173	34	,	,	,
9937	173	35	salsify	salsify	NN
9937	173	36	,	,	,
9937	173	37	potatoes	potato	NNS
9937	173	38	,	,	,
9937	173	39	spinach	spinach	NN
9937	173	40	,	,	,
9937	173	41	celery	celery	NN
9937	173	42	,	,	,
9937	173	43	mushrooms	mushroom	NNS
9937	173	44	,	,	,
9937	173	45	okra	okra	NN
9937	173	46	,	,	,
9937	173	47	and	and	CC
9937	173	48	even	even	RB
9937	173	49	sweet	sweet	JJ
9937	173	50	potatoes	potato	NNS
9937	173	51	.	.	.
9937	174	1	These	these	DT
9937	174	2	vegetables	vegetable	NNS
9937	174	3	are	be	VBP
9937	174	4	used	use	VBN
9937	174	5	for	for	IN
9937	174	6	two	two	CD
9937	174	7	purposes	purpose	NNS
9937	174	8	:	:	:
9937	174	9	to	to	TO
9937	174	10	provide	provide	VB
9937	174	11	flavoring	flavoring	NN
9937	174	12	and	and	CC
9937	174	13	to	to	TO
9937	174	14	form	form	VB
9937	174	15	part	part	NN
9937	174	16	of	of	IN
9937	174	17	the	the	DT
9937	174	18	soup	soup	NN
9937	174	19	itself	-PRON-	PRP
9937	174	20	as	as	RB
9937	174	21	well	well	RB
9937	174	22	as	as	IN
9937	174	23	to	to	TO
9937	174	24	furnish	furnish	VB
9937	174	25	flavor	flavor	NN
9937	174	26	.	.	.
9937	175	1	When	when	WRB
9937	175	2	they	-PRON-	PRP
9937	175	3	are	be	VBP
9937	175	4	used	use	VBN
9937	175	5	simply	simply	RB
9937	175	6	for	for	IN
9937	175	7	flavoring	flavor	VBG
9937	175	8	,	,	,
9937	175	9	they	-PRON-	PRP
9937	175	10	are	be	VBP
9937	175	11	cooked	cook	VBN
9937	175	12	until	until	IN
9937	175	13	their	-PRON-	PRP$
9937	175	14	flavor	flavor	NN
9937	175	15	is	be	VBZ
9937	175	16	obtained	obtain	VBN
9937	175	17	and	and	CC
9937	175	18	then	then	RB
9937	175	19	removed	remove	VBN
9937	175	20	from	from	IN
9937	175	21	the	the	DT
9937	175	22	stock	stock	NN
9937	175	23	.	.	.
9937	176	1	When	when	WRB
9937	176	2	they	-PRON-	PRP
9937	176	3	are	be	VBP
9937	176	4	to	to	TO
9937	176	5	form	form	VB
9937	176	6	part	part	NN
9937	176	7	of	of	IN
9937	176	8	the	the	DT
9937	176	9	soup	soup	NN
9937	176	10	,	,	,
9937	176	11	as	as	RB
9937	176	12	well	well	RB
9937	176	13	as	as	IN
9937	176	14	to	to	TO
9937	176	15	impart	impart	VB
9937	176	16	flavor	flavor	NN
9937	176	17	,	,	,
9937	176	18	they	-PRON-	PRP
9937	176	19	are	be	VBP
9937	176	20	left	leave	VBN
9937	176	21	in	in	IN
9937	176	22	the	the	DT
9937	176	23	soup	soup	NN
9937	176	24	in	in	IN
9937	176	25	small	small	JJ
9937	176	26	pieces	piece	NNS
9937	176	27	or	or	CC
9937	176	28	made	make	VBN
9937	176	29	into	into	IN
9937	176	30	a	a	DT
9937	176	31	purée	purée	NN
9937	176	32	and	and	CC
9937	176	33	eaten	eat	VBN
9937	176	34	with	with	IN
9937	176	35	the	the	DT
9937	176	36	soup	soup	NN
9937	176	37	.	.	.
9937	177	1	Attention	attention	NN
9937	177	2	,	,	,
9937	177	3	too	too	RB
9937	177	4	,	,	,
9937	177	5	must	must	MD
9937	177	6	be	be	VB
9937	177	7	given	give	VBN
9937	177	8	to	to	IN
9937	177	9	the	the	DT
9937	177	10	condition	condition	NN
9937	177	11	of	of	IN
9937	177	12	the	the	DT
9937	177	13	vegetables	vegetable	NNS
9937	177	14	that	that	WDT
9937	177	15	are	be	VBP
9937	177	16	used	use	VBN
9937	177	17	in	in	IN
9937	177	18	soup	soup	NN
9937	177	19	.	.	.
9937	178	1	The	the	DT
9937	178	2	fresh	fresh	JJ
9937	178	3	vegetables	vegetable	NNS
9937	178	4	that	that	WDT
9937	178	5	are	be	VBP
9937	178	6	used	use	VBN
9937	178	7	should	should	MD
9937	178	8	be	be	VB
9937	178	9	in	in	IN
9937	178	10	perfect	perfect	JJ
9937	178	11	condition	condition	NN
9937	178	12	.	.	.
9937	179	1	They	-PRON-	PRP
9937	179	2	should	should	MD
9937	179	3	have	have	VB
9937	179	4	no	no	DT
9937	179	5	decayed	decayed	JJ
9937	179	6	places	place	NNS
9937	179	7	that	that	WDT
9937	179	8	might	may	MD
9937	179	9	taint	taint	VB
9937	179	10	or	or	CC
9937	179	11	discolor	discolor	VB
9937	179	12	the	the	DT
9937	179	13	soups	soup	NNS
9937	179	14	,	,	,
9937	179	15	and	and	CC
9937	179	16	they	-PRON-	PRP
9937	179	17	should	should	MD
9937	179	18	be	be	VB
9937	179	19	as	as	RB
9937	179	20	crisp	crisp	JJ
9937	179	21	and	and	CC
9937	179	22	solid	solid	JJ
9937	179	23	as	as	IN
9937	179	24	possible	possible	JJ
9937	179	25	.	.	.
9937	180	1	If	if	IN
9937	180	2	they	-PRON-	PRP
9937	180	3	are	be	VBP
9937	180	4	somewhat	somewhat	RB
9937	180	5	withered	withered	JJ
9937	180	6	or	or	CC
9937	180	7	faded	fade	VBN
9937	180	8	,	,	,
9937	180	9	they	-PRON-	PRP
9937	180	10	can	can	MD
9937	180	11	be	be	VB
9937	180	12	freshened	freshen	VBN
9937	180	13	by	by	IN
9937	180	14	allowing	allow	VBG
9937	180	15	them	-PRON-	PRP
9937	180	16	to	to	TO
9937	180	17	stand	stand	VB
9937	180	18	in	in	IN
9937	180	19	cold	cold	JJ
9937	180	20	water	water	NN
9937	180	21	for	for	IN
9937	180	22	a	a	DT
9937	180	23	short	short	JJ
9937	180	24	time	time	NN
9937	180	25	.	.	.
9937	181	1	When	when	WRB
9937	181	2	dried	dry	VBN
9937	181	3	vegetables	vegetable	NNS
9937	181	4	are	be	VBP
9937	181	5	to	to	TO
9937	181	6	be	be	VB
9937	181	7	used	use	VBN
9937	181	8	for	for	IN
9937	181	9	soup	soup	NN
9937	181	10	making	making	NN
9937	181	11	,	,	,
9937	181	12	they	-PRON-	PRP
9937	181	13	should	should	MD
9937	181	14	first	first	RB
9937	181	15	be	be	VB
9937	181	16	soaked	soak	VBN
9937	181	17	well	well	RB
9937	181	18	in	in	IN
9937	181	19	cold	cold	JJ
9937	181	20	water	water	NN
9937	181	21	and	and	CC
9937	181	22	then	then	RB
9937	181	23	,	,	,
9937	181	24	before	before	IN
9937	181	25	being	be	VBG
9937	181	26	added	add	VBN
9937	181	27	to	to	IN
9937	181	28	the	the	DT
9937	181	29	stock	stock	NN
9937	181	30	,	,	,
9937	181	31	either	either	CC
9937	181	32	partly	partly	RB
9937	181	33	cooked	cook	VBN
9937	181	34	or	or	CC
9937	181	35	entirely	entirely	RB
9937	181	36	cooked	cook	VBN
9937	181	37	and	and	CC
9937	181	38	made	make	VBN
9937	181	39	into	into	IN
9937	181	40	a	a	DT
9937	181	41	purée	purée	NN
9937	181	42	.	.	.
9937	182	1	PROCESSES	PROCESSES	NNP
9937	182	2	INVOLVED	involve	VBN
9937	182	3	IN	in	IN
9937	182	4	MAKING	make	VBG
9937	182	5	STOCK	stock	NN
9937	182	6	22	22	CD
9937	182	7	.	.	.
9937	183	1	Although	although	IN
9937	183	2	the	the	DT
9937	183	3	making	making	NN
9937	183	4	of	of	IN
9937	183	5	stock	stock	NN
9937	183	6	or	or	CC
9937	183	7	soup	soup	NN
9937	183	8	is	be	VBZ
9937	183	9	a	a	DT
9937	183	10	simple	simple	JJ
9937	183	11	process	process	NN
9937	183	12	,	,	,
9937	183	13	it	-PRON-	PRP
9937	183	14	must	must	MD
9937	183	15	necessarily	necessarily	RB
9937	183	16	be	be	VB
9937	183	17	a	a	DT
9937	183	18	rather	rather	RB
9937	183	19	long	long	JJ
9937	183	20	one	one	CD
9937	183	21	.	.	.
9937	184	1	The	the	DT
9937	184	2	reason	reason	NN
9937	184	3	for	for	IN
9937	184	4	this	this	DT
9937	184	5	is	be	VBZ
9937	184	6	that	that	IN
9937	184	7	all	all	DT
9937	184	8	flavor	flavor	NN
9937	184	9	can	can	MD
9937	184	10	not	not	RB
9937	184	11	be	be	VB
9937	184	12	drawn	draw	VBN
9937	184	13	from	from	IN
9937	184	14	the	the	DT
9937	184	15	soup	soup	NN
9937	184	16	materials	material	NNS
9937	184	17	unless	unless	IN
9937	184	18	they	-PRON-	PRP
9937	184	19	are	be	VBP
9937	184	20	subjected	subject	VBN
9937	184	21	to	to	IN
9937	184	22	long	long	JJ
9937	184	23	,	,	,
9937	184	24	slow	slow	JJ
9937	184	25	cooking	cooking	NN
9937	184	26	at	at	IN
9937	184	27	a	a	DT
9937	184	28	temperature	temperature	NN
9937	184	29	lower	low	JJR
9937	184	30	than	than	IN
9937	184	31	the	the	DT
9937	184	32	boiling	boiling	NN
9937	184	33	point	point	NN
9937	184	34	.	.	.
9937	185	1	With	with	IN
9937	185	2	this	this	DT
9937	185	3	point	point	NN
9937	185	4	definitely	definitely	RB
9937	185	5	understood	understand	VBD
9937	185	6	,	,	,
9937	185	7	the	the	DT
9937	185	8	actual	actual	JJ
9937	185	9	work	work	NN
9937	185	10	of	of	IN
9937	185	11	soup	soup	NN
9937	185	12	making	making	NN
9937	185	13	may	may	MD
9937	185	14	be	be	VB
9937	185	15	taken	take	VBN
9937	185	16	up	up	RP
9937	185	17	.	.	.
9937	186	1	23	23	CD
9937	186	2	.	.	.
9937	187	1	COOKING	cooking	NN
9937	187	2	MEAT	meat	NN
9937	187	3	FOR	for	IN
9937	187	4	SOUP.--When	soup.--when	NN
9937	187	5	clear	clear	JJ
9937	187	6	stock	stock	NN
9937	187	7	is	be	VBZ
9937	187	8	to	to	TO
9937	187	9	be	be	VB
9937	187	10	made	make	VBN
9937	187	11	from	from	IN
9937	187	12	fresh	fresh	JJ
9937	187	13	meat	meat	NN
9937	187	14	,	,	,
9937	187	15	the	the	DT
9937	187	16	required	require	VBN
9937	187	17	quantity	quantity	NN
9937	187	18	of	of	IN
9937	187	19	meat	meat	NN
9937	187	20	should	should	MD
9937	187	21	be	be	VB
9937	187	22	cut	cut	VBN
9937	187	23	into	into	IN
9937	187	24	small	small	JJ
9937	187	25	pieces	piece	NNS
9937	187	26	rather	rather	RB
9937	187	27	than	than	IN
9937	187	28	large	large	JJ
9937	187	29	ones	one	NNS
9937	187	30	,	,	,
9937	187	31	so	so	IN
9937	187	32	as	as	IN
9937	187	33	to	to	TO
9937	187	34	expose	expose	VB
9937	187	35	as	as	RB
9937	187	36	much	much	JJ
9937	187	37	of	of	IN
9937	187	38	the	the	DT
9937	187	39	surface	surface	NN
9937	187	40	as	as	IN
9937	187	41	possible	possible	JJ
9937	187	42	from	from	IN
9937	187	43	which	which	WDT
9937	187	44	the	the	DT
9937	187	45	flavor	flavor	NN
9937	187	46	of	of	IN
9937	187	47	the	the	DT
9937	187	48	meat	meat	NN
9937	187	49	can	can	MD
9937	187	50	be	be	VB
9937	187	51	drawn	draw	VBN
9937	187	52	.	.	.
9937	188	1	A	a	DT
9937	188	2	little	little	JJ
9937	188	3	more	more	JJR
9937	188	4	flavor	flavor	NN
9937	188	5	is	be	VBZ
9937	188	6	obtained	obtain	VBN
9937	188	7	and	and	CC
9937	188	8	a	a	DT
9937	188	9	brown	brown	JJ
9937	188	10	color	color	NN
9937	188	11	developed	develop	VBN
9937	188	12	if	if	IN
9937	188	13	a	a	DT
9937	188	14	small	small	JJ
9937	188	15	part	part	NN
9937	188	16	,	,	,
9937	188	17	perhaps	perhaps	RB
9937	188	18	a	a	DT
9937	188	19	fourth	fourth	JJ
9937	188	20	,	,	,
9937	188	21	of	of	IN
9937	188	22	the	the	DT
9937	188	23	pieces	piece	NNS
9937	188	24	of	of	IN
9937	188	25	meat	meat	NN
9937	188	26	are	be	VBP
9937	188	27	first	first	RB
9937	188	28	browned	brown	VBN
9937	188	29	in	in	IN
9937	188	30	the	the	DT
9937	188	31	frying	fry	VBG
9937	188	32	pan	pan	NN
9937	188	33	.	.	.
9937	189	1	The	the	DT
9937	189	2	pieces	piece	NNS
9937	189	3	thus	thus	RB
9937	189	4	browned	brown	VBD
9937	189	5	,	,	,
9937	189	6	together	together	RB
9937	189	7	with	with	IN
9937	189	8	the	the	DT
9937	189	9	pieces	piece	NNS
9937	189	10	of	of	IN
9937	189	11	fresh	fresh	JJ
9937	189	12	meat	meat	NN
9937	189	13	,	,	,
9937	189	14	are	be	VBP
9937	189	15	put	put	VBN
9937	189	16	into	into	IN
9937	189	17	a	a	DT
9937	189	18	kettle	kettle	NN
9937	189	19	and	and	CC
9937	189	20	a	a	DT
9937	189	21	quart	quart	NN
9937	189	22	of	of	IN
9937	189	23	cold	cold	JJ
9937	189	24	water	water	NN
9937	189	25	for	for	IN
9937	189	26	each	each	DT
9937	189	27	pound	pound	NN
9937	189	28	of	of	IN
9937	189	29	meat	meat	NN
9937	189	30	is	be	VBZ
9937	189	31	then	then	RB
9937	189	32	added	add	VBN
9937	189	33	.	.	.
9937	190	1	The	the	DT
9937	190	2	reason	reason	NN
9937	190	3	for	for	IN
9937	190	4	using	use	VBG
9937	190	5	cold	cold	NN
9937	190	6	rather	rather	RB
9937	190	7	than	than	IN
9937	190	8	hot	hot	JJ
9937	190	9	water	water	NN
9937	190	10	will	will	MD
9937	190	11	be	be	VB
9937	190	12	evident	evident	JJ
9937	190	13	when	when	WRB
9937	190	14	the	the	DT
9937	190	15	action	action	NN
9937	190	16	of	of	IN
9937	190	17	water	water	NN
9937	190	18	on	on	IN
9937	190	19	raw	raw	JJ
9937	190	20	meat	meat	NN
9937	190	21	is	be	VBZ
9937	190	22	understood	understand	VBN
9937	190	23	.	.	.
9937	191	1	The	the	DT
9937	191	2	fiber	fiber	NN
9937	191	3	of	of	IN
9937	191	4	meat	meat	NN
9937	191	5	is	be	VBZ
9937	191	6	composed	compose	VBN
9937	191	7	of	of	IN
9937	191	8	innumerable	innumerable	JJ
9937	191	9	thread	thread	NN
9937	191	10	-	-	HYPH
9937	191	11	like	like	JJ
9937	191	12	tubes	tube	NNS
9937	191	13	containing	contain	VBG
9937	191	14	the	the	DT
9937	191	15	flavor	flavor	NN
9937	191	16	that	that	WDT
9937	191	17	is	be	VBZ
9937	191	18	to	to	TO
9937	191	19	be	be	VB
9937	191	20	drawn	draw	VBN
9937	191	21	out	out	RP
9937	191	22	into	into	IN
9937	191	23	the	the	DT
9937	191	24	water	water	NN
9937	191	25	in	in	IN
9937	191	26	order	order	NN
9937	191	27	to	to	TO
9937	191	28	make	make	VB
9937	191	29	the	the	DT
9937	191	30	stock	stock	NN
9937	191	31	appetizing	appetize	VBG
9937	191	32	.	.	.
9937	192	1	When	when	WRB
9937	192	2	the	the	DT
9937	192	3	meat	meat	NN
9937	192	4	is	be	VBZ
9937	192	5	cut	cut	VBN
9937	192	6	,	,	,
9937	192	7	these	these	DT
9937	192	8	tiny	tiny	JJ
9937	192	9	tubes	tube	NNS
9937	192	10	are	be	VBP
9937	192	11	laid	lay	VBN
9937	192	12	open	open	JJ
9937	192	13	.	.	.
9937	193	1	Putting	put	VBG
9937	193	2	the	the	DT
9937	193	3	meat	meat	NN
9937	193	4	thus	thus	RB
9937	193	5	prepared	prepare	VBN
9937	193	6	into	into	IN
9937	193	7	cold	cold	JJ
9937	193	8	water	water	NN
9937	193	9	and	and	CC
9937	193	10	allowing	allow	VBG
9937	193	11	it	-PRON-	PRP
9937	193	12	to	to	TO
9937	193	13	heat	heat	NN
9937	193	14	gradually	gradually	RB
9937	193	15	tend	tend	VBP
9937	193	16	to	to	TO
9937	193	17	extract	extract	VB
9937	193	18	the	the	DT
9937	193	19	contents	content	NNS
9937	193	20	of	of	IN
9937	193	21	the	the	DT
9937	193	22	tubes	tube	NNS
9937	193	23	.	.	.
9937	194	1	This	this	DT
9937	194	2	material	material	NN
9937	194	3	is	be	VBZ
9937	194	4	known	know	VBN
9937	194	5	as	as	IN
9937	194	6	_	_	NNP
9937	194	7	extractives	extractive	NNS
9937	194	8	_	_	NNP
9937	194	9	,	,	,
9937	194	10	and	and	CC
9937	194	11	it	-PRON-	PRP
9937	194	12	contains	contain	VBZ
9937	194	13	in	in	IN
9937	194	14	its	-PRON-	PRP$
9937	194	15	composition	composition	NN
9937	194	16	stimulating	stimulate	VBG
9937	194	17	substances	substance	NNS
9937	194	18	.	.	.
9937	195	1	On	on	IN
9937	195	2	the	the	DT
9937	195	3	other	other	JJ
9937	195	4	hand	hand	NN
9937	195	5	,	,	,
9937	195	6	plunging	plunge	VBG
9937	195	7	the	the	DT
9937	195	8	meat	meat	NN
9937	195	9	into	into	IN
9937	195	10	hot	hot	JJ
9937	195	11	water	water	NN
9937	195	12	and	and	CC
9937	195	13	subjecting	subject	VBG
9937	195	14	it	-PRON-	PRP
9937	195	15	quickly	quickly	RB
9937	195	16	to	to	IN
9937	195	17	a	a	DT
9937	195	18	high	high	JJ
9937	195	19	temperature	temperature	NN
9937	195	20	will	will	MD
9937	195	21	coagulate	coagulate	VB
9937	195	22	the	the	DT
9937	195	23	protein	protein	NN
9937	195	24	in	in	IN
9937	195	25	the	the	DT
9937	195	26	tissue	tissue	NN
9937	195	27	and	and	CC
9937	195	28	prevent	prevent	VB
9937	195	29	the	the	DT
9937	195	30	extractives	extractive	NNS
9937	195	31	from	from	IN
9937	195	32	leaving	leave	VBG
9937	195	33	the	the	DT
9937	195	34	tubes	tube	NNS
9937	195	35	.	.	.
9937	196	1	24	24	CD
9937	196	2	.	.	.
9937	197	1	To	to	TO
9937	197	2	obtain	obtain	VB
9937	197	3	the	the	DT
9937	197	4	most	most	JJS
9937	197	5	flavor	flavor	NN
9937	197	6	from	from	IN
9937	197	7	meat	meat	NN
9937	197	8	that	that	WDT
9937	197	9	is	be	VBZ
9937	197	10	properly	properly	RB
9937	197	11	prepared	prepared	JJ
9937	197	12	,	,	,
9937	197	13	it	-PRON-	PRP
9937	197	14	should	should	MD
9937	197	15	be	be	VB
9937	197	16	put	put	VBN
9937	197	17	over	over	RP
9937	197	18	a	a	DT
9937	197	19	slow	slow	JJ
9937	197	20	fire	fire	NN
9937	197	21	and	and	CC
9937	197	22	allowed	allow	VBN
9937	197	23	to	to	TO
9937	197	24	come	come	VB
9937	197	25	gradually	gradually	RB
9937	197	26	to	to	IN
9937	197	27	the	the	DT
9937	197	28	boiling	boiling	NN
9937	197	29	point	point	NN
9937	197	30	.	.	.
9937	198	1	As	as	IN
9937	198	2	the	the	DT
9937	198	3	water	water	NN
9937	198	4	approaches	approach	VBZ
9937	198	5	the	the	DT
9937	198	6	boiling	boiling	NN
9937	198	7	point	point	NN
9937	198	8	,	,	,
9937	198	9	a	a	DT
9937	198	10	scum	scum	NN
9937	198	11	consisting	consist	VBG
9937	198	12	of	of	IN
9937	198	13	coagulated	coagulate	VBN
9937	198	14	albumin	albumin	NN
9937	198	15	,	,	,
9937	198	16	blood	blood	NN
9937	198	17	,	,	,
9937	198	18	and	and	CC
9937	198	19	foreign	foreign	JJ
9937	198	20	material	material	NN
9937	198	21	will	will	MD
9937	198	22	begin	begin	VB
9937	198	23	to	to	TO
9937	198	24	rise	rise	VB
9937	198	25	to	to	IN
9937	198	26	the	the	DT
9937	198	27	top	top	NN
9937	198	28	,	,	,
9937	198	29	but	but	CC
9937	198	30	this	this	DT
9937	198	31	should	should	MD
9937	198	32	be	be	VB
9937	198	33	skimmed	skim	VBN
9937	198	34	off	off	RP
9937	198	35	at	at	IN
9937	198	36	once	once	RB
9937	198	37	and	and	CC
9937	198	38	the	the	DT
9937	198	39	process	process	NN
9937	198	40	of	of	IN
9937	198	41	skimming	skim	VBG
9937	198	42	continued	continue	VBN
9937	198	43	until	until	IN
9937	198	44	no	no	DT
9937	198	45	scum	scum	NN
9937	198	46	remains	remain	VBZ
9937	198	47	.	.	.
9937	199	1	When	when	WRB
9937	199	2	the	the	DT
9937	199	3	water	water	NN
9937	199	4	begins	begin	VBZ
9937	199	5	to	to	TO
9937	199	6	boil	boil	VB
9937	199	7	rapidly	rapidly	RB
9937	199	8	,	,	,
9937	199	9	either	either	CC
9937	199	10	the	the	DT
9937	199	11	fire	fire	NN
9937	199	12	should	should	MD
9937	199	13	be	be	VB
9937	199	14	lowered	lower	VBN
9937	199	15	or	or	CC
9937	199	16	the	the	DT
9937	199	17	kettle	kettle	NN
9937	199	18	should	should	MD
9937	199	19	be	be	VB
9937	199	20	removed	remove	VBN
9937	199	21	to	to	IN
9937	199	22	a	a	DT
9937	199	23	cooler	cool	JJR
9937	199	24	part	part	NN
9937	199	25	of	of	IN
9937	199	26	the	the	DT
9937	199	27	stove	stove	NN
9937	199	28	so	so	IN
9937	199	29	that	that	IN
9937	199	30	the	the	DT
9937	199	31	water	water	NN
9937	199	32	will	will	MD
9937	199	33	bubble	bubble	VB
9937	199	34	only	only	RB
9937	199	35	enough	enough	RB
9937	199	36	for	for	IN
9937	199	37	a	a	DT
9937	199	38	very	very	RB
9937	199	39	slight	slight	JJ
9937	199	40	motion	motion	NN
9937	199	41	to	to	TO
9937	199	42	be	be	VB
9937	199	43	observed	observe	VBN
9937	199	44	.	.	.
9937	200	1	Throughout	throughout	IN
9937	200	2	the	the	DT
9937	200	3	cooking	cooking	NN
9937	200	4	,	,	,
9937	200	5	the	the	DT
9937	200	6	meat	meat	NN
9937	200	7	should	should	MD
9937	200	8	not	not	RB
9937	200	9	be	be	VB
9937	200	10	allowed	allow	VBN
9937	200	11	to	to	TO
9937	200	12	boil	boil	VB
9937	200	13	violently	violently	RB
9937	200	14	nor	nor	CC
9937	200	15	to	to	TO
9937	200	16	cease	cease	VB
9937	200	17	bubbling	bubbling	NN
9937	200	18	entirely	entirely	RB
9937	200	19	.	.	.
9937	201	1	The	the	DT
9937	201	2	meat	meat	NN
9937	201	3	should	should	MD
9937	201	4	be	be	VB
9937	201	5	allowed	allow	VBN
9937	201	6	to	to	TO
9937	201	7	cook	cook	VB
9937	201	8	for	for	IN
9937	201	9	at	at	RB
9937	201	10	least	least	JJS
9937	201	11	4	4	CD
9937	201	12	hours	hour	NNS
9937	201	13	,	,	,
9937	201	14	but	but	CC
9937	201	15	longer	long	RBR
9937	201	16	if	if	IN
9937	201	17	possible	possible	JJ
9937	201	18	.	.	.
9937	202	1	If	if	IN
9937	202	2	,	,	,
9937	202	3	during	during	IN
9937	202	4	this	this	DT
9937	202	5	long	long	JJ
9937	202	6	cooking	cooking	NN
9937	202	7	,	,	,
9937	202	8	too	too	RB
9937	202	9	much	much	JJ
9937	202	10	water	water	NN
9937	202	11	evaporates	evaporate	VBZ
9937	202	12	,	,	,
9937	202	13	more	more	JJR
9937	202	14	should	should	MD
9937	202	15	be	be	VB
9937	202	16	added	add	VBN
9937	202	17	to	to	TO
9937	202	18	dilute	dilute	VB
9937	202	19	the	the	DT
9937	202	20	stock	stock	NN
9937	202	21	.	.	.
9937	203	1	The	the	DT
9937	203	2	salt	salt	NN
9937	203	3	that	that	WDT
9937	203	4	is	be	VBZ
9937	203	5	required	require	VBN
9937	203	6	for	for	IN
9937	203	7	seasoning	seasoning	NN
9937	203	8	may	may	MD
9937	203	9	be	be	VB
9937	203	10	added	add	VBN
9937	203	11	just	just	RB
9937	203	12	a	a	DT
9937	203	13	few	few	JJ
9937	203	14	minutes	minute	NNS
9937	203	15	before	before	IN
9937	203	16	the	the	DT
9937	203	17	stock	stock	NN
9937	203	18	is	be	VBZ
9937	203	19	removed	remove	VBN
9937	203	20	from	from	IN
9937	203	21	the	the	DT
9937	203	22	kettle	kettle	NN
9937	203	23	.	.	.
9937	204	1	However	however	RB
9937	204	2	,	,	,
9937	204	3	it	-PRON-	PRP
9937	204	4	is	be	VBZ
9937	204	5	better	well	JJR
9937	204	6	to	to	TO
9937	204	7	add	add	VB
9937	204	8	the	the	DT
9937	204	9	salt	salt	NN
9937	204	10	,	,	,
9937	204	11	together	together	RB
9937	204	12	with	with	IN
9937	204	13	the	the	DT
9937	204	14	other	other	JJ
9937	204	15	seasonings	seasoning	NNS
9937	204	16	,	,	,
9937	204	17	after	after	IN
9937	204	18	the	the	DT
9937	204	19	stock	stock	NN
9937	204	20	has	have	VBZ
9937	204	21	been	be	VBN
9937	204	22	drawn	draw	VBN
9937	204	23	off	off	RP
9937	204	24	,	,	,
9937	204	25	for	for	IN
9937	204	26	salt	salt	NN
9937	204	27	,	,	,
9937	204	28	like	like	IN
9937	204	29	heat	heat	NN
9937	204	30	,	,	,
9937	204	31	has	have	VBZ
9937	204	32	a	a	DT
9937	204	33	tendency	tendency	NN
9937	204	34	to	to	TO
9937	204	35	harden	harden	VB
9937	204	36	the	the	DT
9937	204	37	tissues	tissue	NNS
9937	204	38	of	of	IN
9937	204	39	meat	meat	NN
9937	204	40	and	and	CC
9937	204	41	to	to	TO
9937	204	42	prevent	prevent	VB
9937	204	43	the	the	DT
9937	204	44	flavor	flavor	NN
9937	204	45	from	from	IN
9937	204	46	being	be	VBG
9937	204	47	readily	readily	RB
9937	204	48	extracted	extract	VBN
9937	204	49	.	.	.
9937	205	1	25	25	CD
9937	205	2	.	.	.
9937	206	1	Although	although	IN
9937	206	2	,	,	,
9937	206	3	as	as	IN
9937	206	4	has	have	VBZ
9937	206	5	been	be	VBN
9937	206	6	explained	explain	VBN
9937	206	7	,	,	,
9937	206	8	flavor	flavor	NN
9937	206	9	is	be	VBZ
9937	206	10	drawn	draw	VBN
9937	206	11	from	from	IN
9937	206	12	the	the	DT
9937	206	13	fibers	fiber	NNS
9937	206	14	of	of	IN
9937	206	15	meat	meat	NN
9937	206	16	by	by	IN
9937	206	17	boiling	boil	VBG
9937	206	18	it	-PRON-	PRP
9937	206	19	slowly	slowly	RB
9937	206	20	for	for	IN
9937	206	21	a	a	DT
9937	206	22	long	long	JJ
9937	206	23	time	time	NN
9937	206	24	,	,	,
9937	206	25	the	the	DT
9937	206	26	cooking	cooking	NN
9937	206	27	of	of	IN
9937	206	28	meat	meat	NN
9937	206	29	for	for	IN
9937	206	30	soup	soup	NN
9937	206	31	does	do	VBZ
9937	206	32	not	not	RB
9937	206	33	extract	extract	VB
9937	206	34	the	the	DT
9937	206	35	nourishment	nourishment	NN
9937	206	36	from	from	IN
9937	206	37	it	-PRON-	PRP
9937	206	38	to	to	IN
9937	206	39	any	any	DT
9937	206	40	extent	extent	NN
9937	206	41	.	.	.
9937	207	1	In	in	IN
9937	207	2	reality	reality	NN
9937	207	3	,	,	,
9937	207	4	the	the	DT
9937	207	5	meat	meat	NN
9937	207	6	itself	-PRON-	PRP
9937	207	7	largely	largely	RB
9937	207	8	retains	retain	VBZ
9937	207	9	its	-PRON-	PRP$
9937	207	10	original	original	JJ
9937	207	11	nutritive	nutritive	JJ
9937	207	12	value	value	NN
9937	207	13	after	after	IN
9937	207	14	it	-PRON-	PRP
9937	207	15	has	have	VBZ
9937	207	16	been	be	VBN
9937	207	17	cooked	cook	VBN
9937	207	18	for	for	IN
9937	207	19	soup	soup	NN
9937	207	20	,	,	,
9937	207	21	although	although	IN
9937	207	22	a	a	DT
9937	207	23	small	small	JJ
9937	207	24	quantity	quantity	NN
9937	207	25	of	of	IN
9937	207	26	protein	protein	NN
9937	207	27	is	be	VBZ
9937	207	28	drawn	draw	VBN
9937	207	29	out	out	RP
9937	207	30	and	and	CC
9937	207	31	much	much	JJ
9937	207	32	of	of	IN
9937	207	33	the	the	DT
9937	207	34	fat	fat	NN
9937	207	35	is	be	VBZ
9937	207	36	removed	remove	VBN
9937	207	37	.	.	.
9937	208	1	This	this	DT
9937	208	2	meat	meat	NN
9937	208	3	should	should	MD
9937	208	4	never	never	RB
9937	208	5	be	be	VB
9937	208	6	wasted	waste	VBN
9937	208	7	;	;	:
9937	208	8	rather	rather	RB
9937	208	9	,	,	,
9937	208	10	it	-PRON-	PRP
9937	208	11	should	should	MD
9937	208	12	be	be	VB
9937	208	13	used	use	VBN
9937	208	14	carefully	carefully	RB
9937	208	15	with	with	IN
9937	208	16	materials	material	NNS
9937	208	17	that	that	WDT
9937	208	18	will	will	MD
9937	208	19	take	take	VB
9937	208	20	the	the	DT
9937	208	21	place	place	NN
9937	208	22	of	of	IN
9937	208	23	the	the	DT
9937	208	24	flavor	flavor	NN
9937	208	25	that	that	WDT
9937	208	26	has	have	VBZ
9937	208	27	been	be	VBN
9937	208	28	cooked	cook	VBN
9937	208	29	from	from	IN
9937	208	30	it	-PRON-	PRP
9937	208	31	.	.	.
9937	209	1	26	26	CD
9937	209	2	.	.	.
9937	210	1	FLAVORING	FLAVORING	NNP
9937	210	2	STOCK.--It	STOCK.--It	NNP
9937	210	3	is	be	VBZ
9937	210	4	the	the	DT
9937	210	5	flavoring	flavoring	NN
9937	210	6	of	of	IN
9937	210	7	stock	stock	NN
9937	210	8	that	that	WDT
9937	210	9	indicates	indicate	VBZ
9937	210	10	real	real	JJ
9937	210	11	skill	skill	NN
9937	210	12	in	in	IN
9937	210	13	soup	soup	NN
9937	210	14	making	making	NN
9937	210	15	,	,	,
9937	210	16	so	so	CC
9937	210	17	this	this	DT
9937	210	18	is	be	VBZ
9937	210	19	an	an	DT
9937	210	20	extremely	extremely	RB
9937	210	21	important	important	JJ
9937	210	22	part	part	NN
9937	210	23	of	of	IN
9937	210	24	the	the	DT
9937	210	25	work	work	NN
9937	210	26	.	.	.
9937	211	1	In	in	IN
9937	211	2	fact	fact	NN
9937	211	3	,	,	,
9937	211	4	the	the	DT
9937	211	5	large	large	JJ
9937	211	6	number	number	NN
9937	211	7	of	of	IN
9937	211	8	ingredients	ingredient	NNS
9937	211	9	found	find	VBN
9937	211	10	in	in	IN
9937	211	11	soup	soup	NN
9937	211	12	recipes	recipe	NNS
9937	211	13	are	be	VBP
9937	211	14	,	,	,
9937	211	15	as	as	IN
9937	211	16	a	a	DT
9937	211	17	rule	rule	NN
9937	211	18	,	,	,
9937	211	19	the	the	DT
9937	211	20	various	various	JJ
9937	211	21	flavorings	flavoring	NNS
9937	211	22	,	,	,
9937	211	23	which	which	WDT
9937	211	24	give	give	VBP
9937	211	25	the	the	DT
9937	211	26	distinctive	distinctive	JJ
9937	211	27	flavor	flavor	NN
9937	211	28	and	and	CC
9937	211	29	individuality	individuality	NN
9937	211	30	to	to	IN
9937	211	31	a	a	DT
9937	211	32	soup	soup	NN
9937	211	33	.	.	.
9937	212	1	However	however	RB
9937	212	2	,	,	,
9937	212	3	the	the	DT
9937	212	4	housewife	housewife	NN
9937	212	5	whose	whose	WP$
9937	212	6	larder	larder	NN
9937	212	7	will	will	MD
9937	212	8	not	not	RB
9937	212	9	produce	produce	VB
9937	212	10	all	all	DT
9937	212	11	of	of	IN
9937	212	12	the	the	DT
9937	212	13	many	many	JJ
9937	212	14	things	thing	NNS
9937	212	15	that	that	WDT
9937	212	16	may	may	MD
9937	212	17	be	be	VB
9937	212	18	called	call	VBN
9937	212	19	for	for	IN
9937	212	20	in	in	IN
9937	212	21	a	a	DT
9937	212	22	recipe	recipe	NN
9937	212	23	should	should	MD
9937	212	24	not	not	RB
9937	212	25	feel	feel	VB
9937	212	26	that	that	IN
9937	212	27	she	-PRON-	PRP
9937	212	28	must	must	MD
9937	212	29	forego	forego	VB
9937	212	30	making	make	VBG
9937	212	31	a	a	DT
9937	212	32	particular	particular	JJ
9937	212	33	kind	kind	NN
9937	212	34	of	of	IN
9937	212	35	soup	soup	NN
9937	212	36	.	.	.
9937	213	1	Very	very	RB
9937	213	2	often	often	RB
9937	213	3	certain	certain	JJ
9937	213	4	spices	spice	NNS
9937	213	5	or	or	CC
9937	213	6	certain	certain	JJ
9937	213	7	flavoring	flavoring	NN
9937	213	8	materials	material	NNS
9937	213	9	may	may	MD
9937	213	10	be	be	VB
9937	213	11	omitted	omit	VBN
9937	213	12	without	without	IN
9937	213	13	any	any	DT
9937	213	14	appreciable	appreciable	JJ
9937	213	15	difference	difference	NN
9937	213	16	,	,	,
9937	213	17	or	or	CC
9937	213	18	something	something	NN
9937	213	19	that	that	WDT
9937	213	20	is	be	VBZ
9937	213	21	on	on	IN
9937	213	22	hand	hand	NN
9937	213	23	may	may	MD
9937	213	24	be	be	VB
9937	213	25	substituted	substitute	VBN
9937	213	26	for	for	IN
9937	213	27	an	an	DT
9937	213	28	ingredient	ingredient	NN
9937	213	29	that	that	WDT
9937	213	30	is	be	VBZ
9937	213	31	lacking	lack	VBG
9937	213	32	.	.	.
9937	214	1	27	27	CD
9937	214	2	.	.	.
9937	215	1	The	the	DT
9937	215	2	flavorings	flavoring	NNS
9937	215	3	used	use	VBD
9937	215	4	most	most	RBS
9937	215	5	for	for	IN
9937	215	6	soup	soup	NN
9937	215	7	include	include	VBP
9937	215	8	cloves	clove	NNS
9937	215	9	,	,	,
9937	215	10	peppercorns	peppercorn	NNS
9937	215	11	,	,	,
9937	215	12	red	red	JJ
9937	215	13	,	,	,
9937	215	14	black	black	JJ
9937	215	15	,	,	,
9937	215	16	and	and	CC
9937	215	17	white	white	JJ
9937	215	18	pepper	pepper	NN
9937	215	19	,	,	,
9937	215	20	paprika	paprika	NNP
9937	215	21	,	,	,
9937	215	22	bay	bay	NN
9937	215	23	leaf	leaf	NN
9937	215	24	,	,	,
9937	215	25	sage	sage	NN
9937	215	26	,	,	,
9937	215	27	marjoram	marjoram	NNP
9937	215	28	,	,	,
9937	215	29	thyme	thyme	NNS
9937	215	30	,	,	,
9937	215	31	summer	summer	NN
9937	215	32	savory	savory	NN
9937	215	33	,	,	,
9937	215	34	tarragon	tarragon	NNP
9937	215	35	,	,	,
9937	215	36	celery	celery	NN
9937	215	37	seed	seed	NN
9937	215	38	,	,	,
9937	215	39	fennel	fennel	NN
9937	215	40	,	,	,
9937	215	41	mint	mint	NN
9937	215	42	,	,	,
9937	215	43	and	and	CC
9937	215	44	rosemary	rosemary	NNP
9937	215	45	.	.	.
9937	216	1	While	while	IN
9937	216	2	all	all	DT
9937	216	3	of	of	IN
9937	216	4	these	these	DT
9937	216	5	are	be	VBP
9937	216	6	not	not	RB
9937	216	7	absolutely	absolutely	RB
9937	216	8	necessary	necessary	JJ
9937	216	9	,	,	,
9937	216	10	the	the	DT
9937	216	11	majority	majority	NN
9937	216	12	of	of	IN
9937	216	13	them	-PRON-	PRP
9937	216	14	may	may	MD
9937	216	15	well	well	RB
9937	216	16	be	be	VB
9937	216	17	kept	keep	VBN
9937	216	18	on	on	IN
9937	216	19	the	the	DT
9937	216	20	pantry	pantry	NN
9937	216	21	shelf	shelf	NN
9937	216	22	.	.	.
9937	217	1	In	in	IN
9937	217	2	addition	addition	NN
9937	217	3	,	,	,
9937	217	4	a	a	DT
9937	217	5	bottle	bottle	NN
9937	217	6	of	of	IN
9937	217	7	Worcestershire	Worcestershire	NNP
9937	217	8	sauce	sauce	NN
9937	217	9	should	should	MD
9937	217	10	be	be	VB
9937	217	11	kept	keep	VBN
9937	217	12	on	on	IN
9937	217	13	hand	hand	NN
9937	217	14	.	.	.
9937	218	1	Celery	celery	NN
9937	218	2	and	and	CC
9937	218	3	parsley	parsley	NN
9937	218	4	,	,	,
9937	218	5	which	which	WDT
9937	218	6	are	be	VBP
9937	218	7	also	also	RB
9937	218	8	much	much	RB
9937	218	9	used	use	VBN
9937	218	10	for	for	IN
9937	218	11	flavoring	flavoring	NN
9937	218	12	,	,	,
9937	218	13	can	can	MD
9937	218	14	usually	usually	RB
9937	218	15	be	be	VB
9937	218	16	purchased	purchase	VBN
9937	218	17	fresh	fresh	JJ
9937	218	18	,	,	,
9937	218	19	but	but	CC
9937	218	20	as	as	IN
9937	218	21	they	-PRON-	PRP
9937	218	22	are	be	VBP
9937	218	23	scarce	scarce	JJ
9937	218	24	at	at	IN
9937	218	25	times	time	NNS
9937	218	26	it	-PRON-	PRP
9937	218	27	is	be	VBZ
9937	218	28	advisable	advisable	JJ
9937	218	29	to	to	TO
9937	218	30	dry	dry	VB
9937	218	31	some	some	DT
9937	218	32	of	of	IN
9937	218	33	the	the	DT
9937	218	34	leaves	leave	NNS
9937	218	35	during	during	IN
9937	218	36	the	the	DT
9937	218	37	season	season	NN
9937	218	38	when	when	WRB
9937	218	39	they	-PRON-	PRP
9937	218	40	can	can	MD
9937	218	41	be	be	VB
9937	218	42	secured	secure	VBN
9937	218	43	,	,	,
9937	218	44	so	so	IN
9937	218	45	as	as	IN
9937	218	46	to	to	TO
9937	218	47	have	have	VB
9937	218	48	a	a	DT
9937	218	49	supply	supply	NN
9937	218	50	when	when	WRB
9937	218	51	they	-PRON-	PRP
9937	218	52	are	be	VBP
9937	218	53	not	not	RB
9937	218	54	in	in	IN
9937	218	55	the	the	DT
9937	218	56	market	market	NN
9937	218	57	.	.	.
9937	219	1	A	a	DT
9937	219	2	small	small	JJ
9937	219	3	amount	amount	NN
9937	219	4	of	of	IN
9937	219	5	lemon	lemon	NN
9937	219	6	peel	peel	NN
9937	219	7	often	often	RB
9937	219	8	improves	improve	VBZ
9937	219	9	soup	soup	NN
9937	219	10	,	,	,
9937	219	11	so	so	IN
9937	219	12	some	some	DT
9937	219	13	of	of	IN
9937	219	14	this	this	DT
9937	219	15	should	should	MD
9937	219	16	be	be	VB
9937	219	17	kept	keep	VBN
9937	219	18	in	in	IN
9937	219	19	store	store	NN
9937	219	20	.	.	.
9937	220	1	Another	another	DT
9937	220	2	group	group	NN
9937	220	3	of	of	IN
9937	220	4	vegetables	vegetable	NNS
9937	220	5	that	that	WDT
9937	220	6	lend	lend	VBP
9937	220	7	themselves	-PRON-	PRP
9937	220	8	admirably	admirably	RB
9937	220	9	to	to	TO
9937	220	10	soup	soup	VB
9937	220	11	flavoring	flavoring	NN
9937	220	12	includes	include	VBZ
9937	220	13	leeks	leek	NNS
9937	220	14	,	,	,
9937	220	15	shallots	shallot	NNS
9937	220	16	,	,	,
9937	220	17	chives	chive	NNS
9937	220	18	,	,	,
9937	220	19	garlic	garlic	NN
9937	220	20	,	,	,
9937	220	21	and	and	CC
9937	220	22	onions	onion	NNS
9937	220	23	,	,	,
9937	220	24	all	all	DT
9937	220	25	of	of	IN
9937	220	26	which	which	WDT
9937	220	27	belong	belong	VBP
9937	220	28	to	to	IN
9937	220	29	the	the	DT
9937	220	30	same	same	JJ
9937	220	31	family	family	NN
9937	220	32	.	.	.
9937	221	1	They	-PRON-	PRP
9937	221	2	must	must	MD
9937	221	3	be	be	VB
9937	221	4	used	use	VBN
9937	221	5	judiciously	judiciously	RB
9937	221	6	,	,	,
9937	221	7	however	however	RB
9937	221	8	,	,	,
9937	221	9	as	as	IN
9937	221	10	a	a	DT
9937	221	11	strong	strong	JJ
9937	221	12	flavor	flavor	NN
9937	221	13	of	of	IN
9937	221	14	any	any	DT
9937	221	15	of	of	IN
9937	221	16	them	-PRON-	PRP
9937	221	17	is	be	VBZ
9937	221	18	offensive	offensive	JJ
9937	221	19	to	to	IN
9937	221	20	most	most	JJS
9937	221	21	persons	person	NNS
9937	221	22	.	.	.
9937	222	1	28	28	CD
9937	222	2	.	.	.
9937	223	1	As	as	IN
9937	223	2	many	many	JJ
9937	223	3	of	of	IN
9937	223	4	the	the	DT
9937	223	5	flavorings	flavoring	NNS
9937	223	6	used	use	VBN
9937	223	7	for	for	IN
9937	223	8	soup	soup	NN
9937	223	9	lose	lose	VB
9937	223	10	their	-PRON-	PRP$
9937	223	11	strength	strength	NN
9937	223	12	when	when	WRB
9937	223	13	they	-PRON-	PRP
9937	223	14	are	be	VBP
9937	223	15	exposed	expose	VBN
9937	223	16	to	to	IN
9937	223	17	the	the	DT
9937	223	18	air	air	NN
9937	223	19	,	,	,
9937	223	20	every	every	DT
9937	223	21	effort	effort	NN
9937	223	22	should	should	MD
9937	223	23	be	be	VB
9937	223	24	made	make	VBN
9937	223	25	to	to	TO
9937	223	26	keep	keep	VB
9937	223	27	them	-PRON-	PRP
9937	223	28	in	in	IN
9937	223	29	good	good	JJ
9937	223	30	condition	condition	NN
9937	223	31	.	.	.
9937	224	1	Many	many	JJ
9937	224	2	of	of	IN
9937	224	3	them	-PRON-	PRP
9937	224	4	can	can	MD
9937	224	5	be	be	VB
9937	224	6	kept	keep	VBN
9937	224	7	an	an	DT
9937	224	8	indefinite	indefinite	JJ
9937	224	9	length	length	NN
9937	224	10	of	of	IN
9937	224	11	time	time	NN
9937	224	12	if	if	IN
9937	224	13	they	-PRON-	PRP
9937	224	14	are	be	VBP
9937	224	15	placed	place	VBN
9937	224	16	in	in	IN
9937	224	17	tightly	tightly	RB
9937	224	18	closed	close	VBN
9937	224	19	metal	metal	NN
9937	224	20	boxes	box	NNS
9937	224	21	or	or	CC
9937	224	22	glass	glass	NN
9937	224	23	jars	jar	NNS
9937	224	24	.	.	.
9937	225	1	Flavorings	flavoring	NNS
9937	225	2	and	and	CC
9937	225	3	spices	spice	NNS
9937	225	4	bought	buy	VBN
9937	225	5	from	from	IN
9937	225	6	the	the	DT
9937	225	7	grocer	grocer	NN
9937	225	8	or	or	CC
9937	225	9	the	the	DT
9937	225	10	druggist	druggist	NN
9937	225	11	in	in	IN
9937	225	12	paper	paper	NN
9937	225	13	packages	package	NNS
9937	225	14	should	should	MD
9937	225	15	be	be	VB
9937	225	16	transferred	transfer	VBN
9937	225	17	to	to	IN
9937	225	18	,	,	,
9937	225	19	and	and	CC
9937	225	20	enclosed	enclose	VBD
9937	225	21	in	in	IN
9937	225	22	,	,	,
9937	225	23	a	a	DT
9937	225	24	receptacle	receptacle	NN
9937	225	25	that	that	WDT
9937	225	26	will	will	MD
9937	225	27	not	not	RB
9937	225	28	allow	allow	VB
9937	225	29	them	-PRON-	PRP
9937	225	30	to	to	TO
9937	225	31	deteriorate	deteriorate	VB
9937	225	32	.	.	.
9937	226	1	If	if	IN
9937	226	2	proper	proper	JJ
9937	226	3	attention	attention	NN
9937	226	4	is	be	VBZ
9937	226	5	given	give	VBN
9937	226	6	to	to	IN
9937	226	7	these	these	DT
9937	226	8	materials	material	NNS
9937	226	9	,	,	,
9937	226	10	the	the	DT
9937	226	11	supply	supply	NN
9937	226	12	will	will	MD
9937	226	13	not	not	RB
9937	226	14	have	have	VB
9937	226	15	to	to	TO
9937	226	16	be	be	VB
9937	226	17	replenished	replenish	VBN
9937	226	18	often	often	RB
9937	226	19	;	;	:
9937	226	20	likewise	likewise	RB
9937	226	21	,	,	,
9937	226	22	the	the	DT
9937	226	23	cost	cost	NN
9937	226	24	of	of	IN
9937	226	25	a	a	DT
9937	226	26	sufficient	sufficient	JJ
9937	226	27	number	number	NN
9937	226	28	to	to	TO
9937	226	29	produce	produce	VB
9937	226	30	the	the	DT
9937	226	31	proper	proper	JJ
9937	226	32	flavorings	flavoring	NNS
9937	226	33	will	will	MD
9937	226	34	be	be	VB
9937	226	35	very	very	RB
9937	226	36	slight	slight	JJ
9937	226	37	.	.	.
9937	227	1	29	29	CD
9937	227	2	.	.	.
9937	228	1	In	in	IN
9937	228	2	the	the	DT
9937	228	3	use	use	NN
9937	228	4	of	of	IN
9937	228	5	any	any	DT
9937	228	6	of	of	IN
9937	228	7	the	the	DT
9937	228	8	flavorings	flavoring	NNS
9937	228	9	mentioned	mention	VBN
9937	228	10	or	or	CC
9937	228	11	the	the	DT
9937	228	12	strongly	strongly	RB
9937	228	13	flavored	flavor	VBN
9937	228	14	vegetables	vegetable	NNS
9937	228	15	,	,	,
9937	228	16	care	care	NN
9937	228	17	should	should	MD
9937	228	18	be	be	VB
9937	228	19	taken	take	VBN
9937	228	20	not	not	RB
9937	228	21	to	to	TO
9937	228	22	allow	allow	VB
9937	228	23	any	any	DT
9937	228	24	one	one	CD
9937	228	25	particular	particular	JJ
9937	228	26	flavor	flavor	NN
9937	228	27	to	to	TO
9937	228	28	predominate	predominate	VB
9937	228	29	.	.	.
9937	229	1	Each	each	DT
9937	229	2	should	should	MD
9937	229	3	be	be	VB
9937	229	4	used	use	VBN
9937	229	5	in	in	IN
9937	229	6	such	such	JJ
9937	229	7	quantity	quantity	NN
9937	229	8	that	that	IN
9937	229	9	it	-PRON-	PRP
9937	229	10	will	will	MD
9937	229	11	blend	blend	VB
9937	229	12	well	well	RB
9937	229	13	with	with	IN
9937	229	14	the	the	DT
9937	229	15	others	other	NNS
9937	229	16	.	.	.
9937	230	1	A	a	DT
9937	230	2	very	very	RB
9937	230	3	good	good	JJ
9937	230	4	way	way	NN
9937	230	5	in	in	IN
9937	230	6	which	which	WDT
9937	230	7	to	to	TO
9937	230	8	fix	fix	VB
9937	230	9	spices	spice	NNS
9937	230	10	and	and	CC
9937	230	11	herbs	herb	NNS
9937	230	12	that	that	WDT
9937	230	13	are	be	VBP
9937	230	14	to	to	TO
9937	230	15	flavor	flavor	NNP
9937	230	16	soup	soup	NNP
9937	230	17	is	be	VBZ
9937	230	18	to	to	TO
9937	230	19	tie	tie	VB
9937	230	20	them	-PRON-	PRP
9937	230	21	in	in	IN
9937	230	22	a	a	DT
9937	230	23	small	small	JJ
9937	230	24	piece	piece	NN
9937	230	25	of	of	IN
9937	230	26	cheesecloth	cheesecloth	NN
9937	230	27	and	and	CC
9937	230	28	drop	drop	VB
9937	230	29	the	the	DT
9937	230	30	bag	bag	NN
9937	230	31	thus	thus	RB
9937	230	32	made	make	VBN
9937	230	33	into	into	IN
9937	230	34	the	the	DT
9937	230	35	soup	soup	NN
9937	230	36	pot	pot	NN
9937	230	37	.	.	.
9937	231	1	When	when	WRB
9937	231	2	prepared	prepare	VBN
9937	231	3	in	in	IN
9937	231	4	this	this	DT
9937	231	5	way	way	NN
9937	231	6	,	,	,
9937	231	7	they	-PRON-	PRP
9937	231	8	will	will	MD
9937	231	9	remain	remain	VB
9937	231	10	together	together	RB
9937	231	11	,	,	,
9937	231	12	so	so	IN
9937	231	13	that	that	IN
9937	231	14	,	,	,
9937	231	15	while	while	IN
9937	231	16	the	the	DT
9937	231	17	flavor	flavor	NN
9937	231	18	can	can	MD
9937	231	19	be	be	VB
9937	231	20	cooked	cook	VBN
9937	231	21	out	out	RP
9937	231	22	,	,	,
9937	231	23	they	-PRON-	PRP
9937	231	24	can	can	MD
9937	231	25	be	be	VB
9937	231	26	more	more	RBR
9937	231	27	readily	readily	RB
9937	231	28	removed	remove	VBN
9937	231	29	from	from	IN
9937	231	30	the	the	DT
9937	231	31	liquid	liquid	NN
9937	231	32	than	than	IN
9937	231	33	if	if	IN
9937	231	34	they	-PRON-	PRP
9937	231	35	are	be	VBP
9937	231	36	allowed	allow	VBN
9937	231	37	to	to	TO
9937	231	38	spread	spread	VB
9937	231	39	through	through	IN
9937	231	40	the	the	DT
9937	231	41	contents	content	NNS
9937	231	42	of	of	IN
9937	231	43	the	the	DT
9937	231	44	pot	pot	NN
9937	231	45	.	.	.
9937	232	1	Salt	salt	NN
9937	232	2	,	,	,
9937	232	3	which	which	WDT
9937	232	4	is	be	VBZ
9937	232	5	,	,	,
9937	232	6	of	of	IN
9937	232	7	course	course	NN
9937	232	8	,	,	,
9937	232	9	always	always	RB
9937	232	10	used	use	VBN
9937	232	11	to	to	TO
9937	232	12	season	season	VB
9937	232	13	soup	soup	NN
9937	232	14	,	,	,
9937	232	15	should	should	MD
9937	232	16	be	be	VB
9937	232	17	added	add	VBN
9937	232	18	in	in	IN
9937	232	19	the	the	DT
9937	232	20	proportion	proportion	NN
9937	232	21	of	of	IN
9937	232	22	1	1	CD
9937	232	23	teaspoonful	teaspoonful	JJ
9937	232	24	to	to	IN
9937	232	25	each	each	DT
9937	232	26	quart	quart	NN
9937	232	27	of	of	IN
9937	232	28	liquid	liquid	NN
9937	232	29	.	.	.
9937	233	1	30	30	CD
9937	233	2	.	.	.
9937	234	1	REMOVING	remove	VBG
9937	234	2	GREASE	grease	NN
9937	234	3	FROM	from	IN
9937	234	4	SOUP.--A	soup.--a	CD
9937	234	5	greasy	greasy	JJ
9937	234	6	soup	soup	NN
9937	234	7	is	be	VBZ
9937	234	8	always	always	RB
9937	234	9	unpalatable	unpalatable	JJ
9937	234	10	.	.	.
9937	235	1	Therefore	therefore	RB
9937	235	2	,	,	,
9937	235	3	a	a	DT
9937	235	4	very	very	RB
9937	235	5	important	important	JJ
9937	235	6	feature	feature	NN
9937	235	7	of	of	IN
9937	235	8	soup	soup	NN
9937	235	9	making	making	NN
9937	235	10	,	,	,
9937	235	11	whether	whether	IN
9937	235	12	a	a	DT
9937	235	13	thin	thin	JJ
9937	235	14	or	or	CC
9937	235	15	a	a	DT
9937	235	16	thick	thick	JJ
9937	235	17	soup	soup	NN
9937	235	18	is	be	VBZ
9937	235	19	being	be	VBG
9937	235	20	made	make	VBN
9937	235	21	,	,	,
9937	235	22	is	be	VBZ
9937	235	23	the	the	DT
9937	235	24	removal	removal	NN
9937	235	25	of	of	IN
9937	235	26	all	all	DT
9937	235	27	grease	grease	NN
9937	235	28	.	.	.
9937	236	1	Various	various	JJ
9937	236	2	ways	way	NNS
9937	236	3	of	of	IN
9937	236	4	removing	remove	VBG
9937	236	5	grease	grease	NN
9937	236	6	have	have	VBP
9937	236	7	been	be	VBN
9937	236	8	devised	devise	VBN
9937	236	9	,	,	,
9937	236	10	depending	depend	VBG
9937	236	11	on	on	IN
9937	236	12	whether	whether	IN
9937	236	13	the	the	DT
9937	236	14	soup	soup	NN
9937	236	15	is	be	VBZ
9937	236	16	hot	hot	JJ
9937	236	17	or	or	CC
9937	236	18	cold	cold	JJ
9937	236	19	.	.	.
9937	237	1	In	in	IN
9937	237	2	the	the	DT
9937	237	3	case	case	NN
9937	237	4	of	of	IN
9937	237	5	hot	hot	JJ
9937	237	6	or	or	CC
9937	237	7	warm	warm	JJ
9937	237	8	soup	soup	NN
9937	237	9	,	,	,
9937	237	10	all	all	PDT
9937	237	11	the	the	DT
9937	237	12	grease	grease	NN
9937	237	13	that	that	IN
9937	237	14	it	-PRON-	PRP
9937	237	15	is	be	VBZ
9937	237	16	possible	possible	JJ
9937	237	17	to	to	TO
9937	237	18	remove	remove	VB
9937	237	19	with	with	IN
9937	237	20	a	a	DT
9937	237	21	spoon	spoon	NN
9937	237	22	may	may	MD
9937	237	23	be	be	VB
9937	237	24	skimmed	skim	VBN
9937	237	25	from	from	IN
9937	237	26	the	the	DT
9937	237	27	top	top	NN
9937	237	28	,	,	,
9937	237	29	and	and	CC
9937	237	30	the	the	DT
9937	237	31	remainder	remainder	NN
9937	237	32	then	then	RB
9937	237	33	taken	take	VBN
9937	237	34	up	up	RP
9937	237	35	with	with	IN
9937	237	36	a	a	DT
9937	237	37	piece	piece	NN
9937	237	38	of	of	IN
9937	237	39	clean	clean	JJ
9937	237	40	blotting	blotting	NNP
9937	237	41	paper	paper	NN
9937	237	42	,	,	,
9937	237	43	tissue	tissue	NN
9937	237	44	-	-	HYPH
9937	237	45	paper	paper	NN
9937	237	46	,	,	,
9937	237	47	or	or	CC
9937	237	48	absorbent	absorbent	JJ
9937	237	49	cotton	cotton	NN
9937	237	50	.	.	.
9937	238	1	Another	another	DT
9937	238	2	plan	plan	NN
9937	238	3	,	,	,
9937	238	4	by	by	IN
9937	238	5	which	which	WDT
9937	238	6	the	the	DT
9937	238	7	fat	fat	NN
9937	238	8	may	may	MD
9937	238	9	be	be	VB
9937	238	10	hardened	harden	VBN
9937	238	11	and	and	CC
9937	238	12	then	then	RB
9937	238	13	collected	collect	VBN
9937	238	14	,	,	,
9937	238	15	consists	consist	VBZ
9937	238	16	in	in	IN
9937	238	17	tying	tie	VBG
9937	238	18	a	a	DT
9937	238	19	few	few	JJ
9937	238	20	small	small	JJ
9937	238	21	pieces	piece	NNS
9937	238	22	of	of	IN
9937	238	23	ice	ice	NN
9937	238	24	in	in	IN
9937	238	25	a	a	DT
9937	238	26	piece	piece	NN
9937	238	27	of	of	IN
9937	238	28	cloth	cloth	NN
9937	238	29	and	and	CC
9937	238	30	drawing	draw	VBG
9937	238	31	them	-PRON-	PRP
9937	238	32	over	over	IN
9937	238	33	the	the	DT
9937	238	34	surface	surface	NN
9937	238	35	of	of	IN
9937	238	36	the	the	DT
9937	238	37	soup	soup	NN
9937	238	38	.	.	.
9937	239	1	A	a	DT
9937	239	2	very	very	RB
9937	239	3	simple	simple	JJ
9937	239	4	method	method	NN
9937	239	5	is	be	VBZ
9937	239	6	to	to	TO
9937	239	7	allow	allow	VB
9937	239	8	the	the	DT
9937	239	9	soup	soup	NN
9937	239	10	or	or	CC
9937	239	11	stock	stock	NN
9937	239	12	to	to	TO
9937	239	13	become	become	VB
9937	239	14	cold	cold	JJ
9937	239	15	,	,	,
9937	239	16	and	and	CC
9937	239	17	then	then	RB
9937	239	18	remove	remove	VB
9937	239	19	the	the	DT
9937	239	20	fat	fat	NN
9937	239	21	,	,	,
9937	239	22	which	which	WDT
9937	239	23	collects	collect	VBZ
9937	239	24	on	on	IN
9937	239	25	the	the	DT
9937	239	26	top	top	NN
9937	239	27	and	and	CC
9937	239	28	hardens	harden	NNS
9937	239	29	,	,	,
9937	239	30	by	by	IN
9937	239	31	merely	merely	RB
9937	239	32	lifting	lift	VBG
9937	239	33	off	off	RP
9937	239	34	the	the	DT
9937	239	35	cake	cake	NN
9937	239	36	that	that	WDT
9937	239	37	forms	form	VBZ
9937	239	38	.	.	.
9937	240	1	31	31	CD
9937	240	2	.	.	.
9937	241	1	CLEARING	clearing	NN
9937	241	2	SOUP.--Sometimes	soup.--sometime	VBZ
9937	241	3	it	-PRON-	PRP
9937	241	4	is	be	VBZ
9937	241	5	desired	desire	VBN
9937	241	6	to	to	TO
9937	241	7	improve	improve	VB
9937	241	8	the	the	DT
9937	241	9	appearance	appearance	NN
9937	241	10	of	of	IN
9937	241	11	soup	soup	NN
9937	241	12	stock	stock	NN
9937	241	13	,	,	,
9937	241	14	particularly	particularly	RB
9937	241	15	a	a	DT
9937	241	16	small	small	JJ
9937	241	17	amount	amount	NN
9937	241	18	of	of	IN
9937	241	19	soup	soup	NN
9937	241	20	that	that	WDT
9937	241	21	is	be	VBZ
9937	241	22	to	to	TO
9937	241	23	be	be	VB
9937	241	24	served	serve	VBN
9937	241	25	at	at	IN
9937	241	26	a	a	DT
9937	241	27	very	very	RB
9937	241	28	dainty	dainty	NN
9937	241	29	luncheon	luncheon	NN
9937	241	30	or	or	CC
9937	241	31	dinner	dinner	NN
9937	241	32	.	.	.
9937	242	1	In	in	IN
9937	242	2	order	order	NN
9937	242	3	to	to	TO
9937	242	4	do	do	VB
9937	242	5	this	this	DT
9937	242	6	,	,	,
9937	242	7	the	the	DT
9937	242	8	stock	stock	NN
9937	242	9	may	may	MD
9937	242	10	be	be	VB
9937	242	11	treated	treat	VBN
9937	242	12	by	by	IN
9937	242	13	a	a	DT
9937	242	14	certain	certain	JJ
9937	242	15	process	process	NN
9937	242	16	that	that	WDT
9937	242	17	will	will	MD
9937	242	18	cause	cause	VB
9937	242	19	it	-PRON-	PRP
9937	242	20	to	to	TO
9937	242	21	become	become	VB
9937	242	22	clear	clear	JJ
9937	242	23	.	.	.
9937	243	1	After	after	IN
9937	243	2	being	be	VBG
9937	243	3	cleared	clear	VBN
9937	243	4	,	,	,
9937	243	5	it	-PRON-	PRP
9937	243	6	may	may	MD
9937	243	7	be	be	VB
9937	243	8	served	serve	VBN
9937	243	9	as	as	IN
9937	243	10	a	a	DT
9937	243	11	thin	thin	JJ
9937	243	12	soup	soup	NN
9937	243	13	or	or	CC
9937	243	14	,	,	,
9937	243	15	if	if	IN
9937	243	16	it	-PRON-	PRP
9937	243	17	is	be	VBZ
9937	243	18	heavy	heavy	JJ
9937	243	19	enough	enough	RB
9937	243	20	,	,	,
9937	243	21	it	-PRON-	PRP
9937	243	22	may	may	MD
9937	243	23	be	be	VB
9937	243	24	made	make	VBN
9937	243	25	into	into	IN
9937	243	26	a	a	DT
9937	243	27	clear	clear	JJ
9937	243	28	,	,	,
9937	243	29	sparkling	sparkle	VBG
9937	243	30	jelly	jelly	RB
9937	243	31	into	into	IN
9937	243	32	which	which	WDT
9937	243	33	many	many	JJ
9937	243	34	desirable	desirable	JJ
9937	243	35	things	thing	NNS
9937	243	36	may	may	MD
9937	243	37	be	be	VB
9937	243	38	molded	mold	VBN
9937	243	39	for	for	IN
9937	243	40	salad	salad	NN
9937	243	41	or	or	CC
9937	243	42	for	for	IN
9937	243	43	a	a	DT
9937	243	44	dish	dish	NN
9937	243	45	to	to	TO
9937	243	46	accompany	accompany	VB
9937	243	47	a	a	DT
9937	243	48	heavy	heavy	JJ
9937	243	49	course	course	NN
9937	243	50	.	.	.
9937	244	1	Clearing	Clearing	NNP
9937	244	2	soup	soup	NN
9937	244	3	is	be	VBZ
9937	244	4	rather	rather	RB
9937	244	5	extravagant	extravagant	JJ
9937	244	6	;	;	:
9937	244	7	however	however	RB
9937	244	8	,	,	,
9937	244	9	while	while	IN
9937	244	10	it	-PRON-	PRP
9937	244	11	does	do	VBZ
9937	244	12	not	not	RB
9937	244	13	improve	improve	VB
9937	244	14	the	the	DT
9937	244	15	taste	taste	NN
9937	244	16	,	,	,
9937	244	17	it	-PRON-	PRP
9937	244	18	does	do	VBZ
9937	244	19	improve	improve	VB
9937	244	20	the	the	DT
9937	244	21	appearance	appearance	NN
9937	244	22	.	.	.
9937	245	1	A	a	DT
9937	245	2	very	very	RB
9937	245	3	satisfactory	satisfactory	JJ
9937	245	4	way	way	NN
9937	245	5	in	in	IN
9937	245	6	which	which	WDT
9937	245	7	to	to	TO
9937	245	8	clear	clear	VB
9937	245	9	stock	stock	NN
9937	245	10	is	be	VBZ
9937	245	11	to	to	TO
9937	245	12	use	use	VB
9937	245	13	egg	egg	NN
9937	245	14	whites	white	NNS
9937	245	15	and	and	CC
9937	245	16	crushed	crush	VBD
9937	245	17	egg	egg	NNP
9937	245	18	shell	shell	NN
9937	245	19	.	.	.
9937	246	1	To	to	IN
9937	246	2	each	each	DT
9937	246	3	quart	quart	NN
9937	246	4	of	of	IN
9937	246	5	cold	cold	JJ
9937	246	6	stock	stock	NN
9937	246	7	should	should	MD
9937	246	8	be	be	VB
9937	246	9	added	add	VBN
9937	246	10	the	the	DT
9937	246	11	crushed	crush	VBN
9937	246	12	shell	shell	NN
9937	246	13	and	and	CC
9937	246	14	a	a	DT
9937	246	15	slightly	slightly	RB
9937	246	16	beaten	beat	VBN
9937	246	17	egg	egg	NN
9937	246	18	white	white	JJ
9937	246	19	.	.	.
9937	247	1	These	these	DT
9937	247	2	should	should	MD
9937	247	3	be	be	VB
9937	247	4	mixed	mix	VBN
9937	247	5	well	well	RB
9937	247	6	,	,	,
9937	247	7	placed	place	VBN
9937	247	8	on	on	IN
9937	247	9	the	the	DT
9937	247	10	fire	fire	NN
9937	247	11	,	,	,
9937	247	12	and	and	CC
9937	247	13	the	the	DT
9937	247	14	mixture	mixture	NN
9937	247	15	stirred	stir	VBD
9937	247	16	constantly	constantly	RB
9937	247	17	until	until	IN
9937	247	18	it	-PRON-	PRP
9937	247	19	boils	boil	VBZ
9937	247	20	.	.	.
9937	248	1	As	as	IN
9937	248	2	the	the	DT
9937	248	3	egg	egg	NN
9937	248	4	coagulates	coagulate	NNS
9937	248	5	,	,	,
9937	248	6	some	some	DT
9937	248	7	of	of	IN
9937	248	8	the	the	DT
9937	248	9	floating	float	VBG
9937	248	10	particles	particle	NNS
9937	248	11	in	in	IN
9937	248	12	the	the	DT
9937	248	13	stock	stock	NN
9937	248	14	are	be	VBP
9937	248	15	caught	catch	VBN
9937	248	16	and	and	CC
9937	248	17	carried	carry	VBN
9937	248	18	to	to	IN
9937	248	19	the	the	DT
9937	248	20	top	top	NN
9937	248	21	,	,	,
9937	248	22	while	while	IN
9937	248	23	others	other	NNS
9937	248	24	are	be	VBP
9937	248	25	carried	carry	VBN
9937	248	26	to	to	IN
9937	248	27	the	the	DT
9937	248	28	bottom	bottom	NN
9937	248	29	by	by	IN
9937	248	30	the	the	DT
9937	248	31	particles	particle	NNS
9937	248	32	of	of	IN
9937	248	33	shell	shell	NNP
9937	248	34	as	as	IN
9937	248	35	they	-PRON-	PRP
9937	248	36	settle	settle	VBP
9937	248	37	.	.	.
9937	249	1	After	after	IN
9937	249	2	the	the	DT
9937	249	3	mixture	mixture	NN
9937	249	4	has	have	VBZ
9937	249	5	boiled	boil	VBN
9937	249	6	for	for	IN
9937	249	7	5	5	CD
9937	249	8	or	or	CC
9937	249	9	10	10	CD
9937	249	10	minutes	minute	NNS
9937	249	11	,	,	,
9937	249	12	the	the	DT
9937	249	13	top	top	NN
9937	249	14	should	should	MD
9937	249	15	be	be	VB
9937	249	16	skimmed	skim	VBN
9937	249	17	carefully	carefully	RB
9937	249	18	and	and	CC
9937	249	19	the	the	DT
9937	249	20	stock	stock	NN
9937	249	21	then	then	RB
9937	249	22	strained	strain	VBD
9937	249	23	through	through	IN
9937	249	24	a	a	DT
9937	249	25	fine	fine	JJ
9937	249	26	cloth	cloth	NN
9937	249	27	.	.	.
9937	250	1	When	when	WRB
9937	250	2	it	-PRON-	PRP
9937	250	3	has	have	VBZ
9937	250	4	been	be	VBN
9937	250	5	reheated	reheat	VBN
9937	250	6	,	,	,
9937	250	7	the	the	DT
9937	250	8	cleared	clear	VBN
9937	250	9	stock	stock	NN
9937	250	10	will	will	MD
9937	250	11	be	be	VB
9937	250	12	ready	ready	JJ
9937	250	13	to	to	TO
9937	250	14	serve	serve	VB
9937	250	15	.	.	.
9937	251	1	32	32	CD
9937	251	2	.	.	.
9937	252	1	THICKENING	thickening	NN
9937	252	2	SOUP.--Although	soup.--although	IN
9937	252	3	thin	thin	JJ
9937	252	4	,	,	,
9937	252	5	clear	clear	JJ
9937	252	6	soups	soup	NNS
9937	252	7	are	be	VBP
9937	252	8	preferred	prefer	VBN
9937	252	9	by	by	IN
9937	252	10	some	some	DT
9937	252	11	and	and	CC
9937	252	12	are	be	VBP
9937	252	13	particularly	particularly	RB
9937	252	14	desirable	desirable	JJ
9937	252	15	for	for	IN
9937	252	16	their	-PRON-	PRP$
9937	252	17	stimulating	stimulate	VBG
9937	252	18	effect	effect	NN
9937	252	19	,	,	,
9937	252	20	thick	thick	JJ
9937	252	21	soups	soup	NNS
9937	252	22	find	find	VBP
9937	252	23	much	much	JJ
9937	252	24	favor	favor	NN
9937	252	25	when	when	WRB
9937	252	26	they	-PRON-	PRP
9937	252	27	are	be	VBP
9937	252	28	used	use	VBN
9937	252	29	to	to	TO
9937	252	30	form	form	VB
9937	252	31	a	a	DT
9937	252	32	substantial	substantial	JJ
9937	252	33	part	part	NN
9937	252	34	of	of	IN
9937	252	35	a	a	DT
9937	252	36	meal	meal	NN
9937	252	37	.	.	.
9937	253	1	Besides	besides	IN
9937	253	2	giving	give	VBG
9937	253	3	consistency	consistency	NN
9937	253	4	to	to	IN
9937	253	5	soup	soup	NN
9937	253	6	,	,	,
9937	253	7	thickening	thickening	NN
9937	253	8	usually	usually	RB
9937	253	9	improves	improve	VBZ
9937	253	10	the	the	DT
9937	253	11	flavor	flavor	NN
9937	253	12	,	,	,
9937	253	13	but	but	CC
9937	253	14	its	-PRON-	PRP$
9937	253	15	chief	chief	JJ
9937	253	16	purpose	purpose	NN
9937	253	17	is	be	VBZ
9937	253	18	to	to	TO
9937	253	19	give	give	VB
9937	253	20	nutritive	nutritive	JJ
9937	253	21	value	value	NN
9937	253	22	to	to	IN
9937	253	23	this	this	DT
9937	253	24	food	food	NN
9937	253	25	.	.	.
9937	254	1	In	in	IN
9937	254	2	fact	fact	NN
9937	254	3	,	,	,
9937	254	4	whenever	whenever	WRB
9937	254	5	a	a	DT
9937	254	6	soup	soup	NN
9937	254	7	is	be	VBZ
9937	254	8	thickened	thicken	VBN
9937	254	9	,	,	,
9937	254	10	its	-PRON-	PRP$
9937	254	11	food	food	NN
9937	254	12	value	value	NN
9937	254	13	is	be	VBZ
9937	254	14	increased	increase	VBN
9937	254	15	by	by	IN
9937	254	16	the	the	DT
9937	254	17	ingredient	ingredient	NN
9937	254	18	thus	thus	RB
9937	254	19	added	add	VBN
9937	254	20	.	.	.
9937	255	1	For	for	IN
9937	255	2	this	this	DT
9937	255	3	reason	reason	NN
9937	255	4	,	,	,
9937	255	5	it	-PRON-	PRP
9937	255	6	is	be	VBZ
9937	255	7	advisable	advisable	JJ
9937	255	8	to	to	TO
9937	255	9	thicken	thicken	VB
9937	255	10	soups	soup	NNS
9937	255	11	when	when	WRB
9937	255	12	they	-PRON-	PRP
9937	255	13	are	be	VBP
9937	255	14	desired	desire	VBN
9937	255	15	for	for	IN
9937	255	16	any	any	DT
9937	255	17	other	other	JJ
9937	255	18	purpose	purpose	NN
9937	255	19	than	than	IN
9937	255	20	their	-PRON-	PRP$
9937	255	21	stimulating	stimulating	JJ
9937	255	22	effect	effect	NN
9937	255	23	.	.	.
9937	256	1	33	33	CD
9937	256	2	.	.	.
9937	257	1	The	the	DT
9937	257	2	substance	substance	NN
9937	257	3	used	use	VBD
9937	257	4	to	to	TO
9937	257	5	thicken	thicken	VB
9937	257	6	soups	soup	NNS
9937	257	7	may	may	MD
9937	257	8	be	be	VB
9937	257	9	either	either	CC
9937	257	10	a	a	DT
9937	257	11	starchy	starchy	JJ
9937	257	12	material	material	NN
9937	257	13	or	or	CC
9937	257	14	food	food	NN
9937	257	15	or	or	CC
9937	257	16	a	a	DT
9937	257	17	purée	purée	NN
9937	257	18	of	of	IN
9937	257	19	some	some	DT
9937	257	20	food	food	NN
9937	257	21	.	.	.
9937	258	1	The	the	DT
9937	258	2	starchy	starchy	JJ
9937	258	3	materials	material	NNS
9937	258	4	generally	generally	RB
9937	258	5	used	use	VBN
9937	258	6	for	for	IN
9937	258	7	this	this	DT
9937	258	8	purpose	purpose	NN
9937	258	9	are	be	VBP
9937	258	10	plain	plain	JJ
9937	258	11	flour	flour	NN
9937	258	12	,	,	,
9937	258	13	browned	brown	VBN
9937	258	14	flour	flour	NN
9937	258	15	,	,	,
9937	258	16	corn	corn	NN
9937	258	17	starch	starch	NN
9937	258	18	,	,	,
9937	258	19	and	and	CC
9937	258	20	arrowroot	arrowroot	NN
9937	258	21	flour	flour	NN
9937	258	22	.	.	.
9937	259	1	Any	any	DT
9937	259	2	one	one	CD
9937	259	3	of	of	IN
9937	259	4	these	these	DT
9937	259	5	should	should	MD
9937	259	6	be	be	VB
9937	259	7	moistened	moisten	VBN
9937	259	8	with	with	IN
9937	259	9	enough	enough	JJ
9937	259	10	cold	cold	JJ
9937	259	11	water	water	NN
9937	259	12	to	to	TO
9937	259	13	make	make	VB
9937	259	14	a	a	DT
9937	259	15	mixture	mixture	NN
9937	259	16	that	that	WDT
9937	259	17	will	will	MD
9937	259	18	pour	pour	VB
9937	259	19	easily	easily	RB
9937	259	20	,	,	,
9937	259	21	and	and	CC
9937	259	22	then	then	RB
9937	259	23	added	add	VBD
9937	259	24	to	to	IN
9937	259	25	the	the	DT
9937	259	26	hot	hot	JJ
9937	259	27	liquid	liquid	NN
9937	259	28	while	while	IN
9937	259	29	the	the	DT
9937	259	30	soup	soup	NN
9937	259	31	is	be	VBZ
9937	259	32	stirred	stir	VBN
9937	259	33	constantly	constantly	RB
9937	259	34	to	to	TO
9937	259	35	prevent	prevent	VB
9937	259	36	the	the	DT
9937	259	37	formation	formation	NN
9937	259	38	of	of	IN
9937	259	39	lumps	lump	NNS
9937	259	40	.	.	.
9937	260	1	A	a	DT
9937	260	2	sufficient	sufficient	JJ
9937	260	3	amount	amount	NN
9937	260	4	of	of	IN
9937	260	5	this	this	DT
9937	260	6	thickening	thickening	NN
9937	260	7	material	material	NN
9937	260	8	should	should	MD
9937	260	9	be	be	VB
9937	260	10	used	use	VBN
9937	260	11	to	to	TO
9937	260	12	make	make	VB
9937	260	13	a	a	DT
9937	260	14	soup	soup	NN
9937	260	15	of	of	IN
9937	260	16	the	the	DT
9937	260	17	consistency	consistency	NN
9937	260	18	of	of	IN
9937	260	19	heavy	heavy	JJ
9937	260	20	cream	cream	NN
9937	260	21	.	.	.
9937	261	1	The	the	DT
9937	261	2	starchy	starchy	JJ
9937	261	3	foods	food	NNS
9937	261	4	that	that	WDT
9937	261	5	are	be	VBP
9937	261	6	used	use	VBN
9937	261	7	for	for	IN
9937	261	8	thickening	thicken	VBG
9937	261	9	include	include	VBP
9937	261	10	rice	rice	NN
9937	261	11	,	,	,
9937	261	12	barley	barley	NN
9937	261	13	,	,	,
9937	261	14	oatmeal	oatmeal	NNP
9937	261	15	,	,	,
9937	261	16	noodles	noodle	NNS
9937	261	17	,	,	,
9937	261	18	tapioca	tapioca	NNS
9937	261	19	,	,	,
9937	261	20	sago	sago	NNP
9937	261	21	,	,	,
9937	261	22	and	and	CC
9937	261	23	macaroni	macaroni	NNP
9937	261	24	.	.	.
9937	262	1	Many	many	JJ
9937	262	2	unusual	unusual	JJ
9937	262	3	and	and	CC
9937	262	4	fancy	fancy	JJ
9937	262	5	forms	form	NNS
9937	262	6	of	of	IN
9937	262	7	macaroni	macaroni	NNP
9937	262	8	can	can	MD
9937	262	9	be	be	VB
9937	262	10	secured	secure	VBN
9937	262	11	,	,	,
9937	262	12	or	or	CC
9937	262	13	the	the	DT
9937	262	14	plain	plain	JJ
9937	262	15	varieties	variety	NNS
9937	262	16	of	of	IN
9937	262	17	Italian	italian	JJ
9937	262	18	pastes	paste	NNS
9937	262	19	may	may	MD
9937	262	20	be	be	VB
9937	262	21	broken	break	VBN
9937	262	22	into	into	IN
9937	262	23	small	small	JJ
9937	262	24	pieces	piece	NNS
9937	262	25	and	and	CC
9937	262	26	cooked	cook	VBN
9937	262	27	with	with	IN
9937	262	28	the	the	DT
9937	262	29	soup	soup	NN
9937	262	30	.	.	.
9937	263	1	When	when	WRB
9937	263	2	any	any	DT
9937	263	3	of	of	IN
9937	263	4	these	these	DT
9937	263	5	foods	food	NNS
9937	263	6	are	be	VBP
9937	263	7	used	use	VBN
9937	263	8	,	,	,
9937	263	9	they	-PRON-	PRP
9937	263	10	should	should	MD
9937	263	11	be	be	VB
9937	263	12	added	add	VBN
9937	263	13	long	long	RB
9937	263	14	enough	enough	RB
9937	263	15	before	before	IN
9937	263	16	the	the	DT
9937	263	17	soup	soup	NN
9937	263	18	is	be	VBZ
9937	263	19	removed	remove	VBN
9937	263	20	to	to	TO
9937	263	21	be	be	VB
9937	263	22	cooked	cook	VBN
9937	263	23	thoroughly	thoroughly	RB
9937	263	24	.	.	.
9937	264	1	Purées	Purées	NNP
9937	264	2	of	of	IN
9937	264	3	beans	bean	NNS
9937	264	4	,	,	,
9937	264	5	peas	pea	NNS
9937	264	6	,	,	,
9937	264	7	lentils	lentil	NNS
9937	264	8	,	,	,
9937	264	9	potatoes	potato	NNS
9937	264	10	,	,	,
9937	264	11	and	and	CC
9937	264	12	other	other	JJ
9937	264	13	vegetables	vegetable	NNS
9937	264	14	are	be	VBP
9937	264	15	especially	especially	RB
9937	264	16	desirable	desirable	JJ
9937	264	17	for	for	IN
9937	264	18	the	the	DT
9937	264	19	thickening	thickening	NN
9937	264	20	of	of	IN
9937	264	21	soups	soup	NNS
9937	264	22	,	,	,
9937	264	23	for	for	IN
9937	264	24	they	-PRON-	PRP
9937	264	25	not	not	RB
9937	264	26	only	only	RB
9937	264	27	give	give	VBP
9937	264	28	consistency	consistency	NN
9937	264	29	,	,	,
9937	264	30	but	but	CC
9937	264	31	add	add	VB
9937	264	32	nutritive	nutritive	JJ
9937	264	33	value	value	NN
9937	264	34	and	and	CC
9937	264	35	flavor	flavor	NN
9937	264	36	as	as	RB
9937	264	37	well	well	RB
9937	264	38	.	.	.
9937	265	1	Another	another	DT
9937	265	2	excellent	excellent	JJ
9937	265	3	thickening	thickening	NN
9937	265	4	may	may	MD
9937	265	5	be	be	VB
9937	265	6	obtained	obtain	VBN
9937	265	7	by	by	IN
9937	265	8	beating	beat	VBG
9937	265	9	raw	raw	JJ
9937	265	10	eggs	egg	NNS
9937	265	11	and	and	CC
9937	265	12	then	then	RB
9937	265	13	adding	add	VBG
9937	265	14	them	-PRON-	PRP
9937	265	15	carefully	carefully	RB
9937	265	16	to	to	IN
9937	265	17	the	the	DT
9937	265	18	soup	soup	NN
9937	265	19	just	just	RB
9937	265	20	before	before	IN
9937	265	21	it	-PRON-	PRP
9937	265	22	is	be	VBZ
9937	265	23	to	to	TO
9937	265	24	be	be	VB
9937	265	25	served	serve	VBN
9937	265	26	.	.	.
9937	266	1	After	after	IN
9937	266	2	eggs	egg	NNS
9937	266	3	have	have	VBP
9937	266	4	been	be	VBN
9937	266	5	added	add	VBN
9937	266	6	for	for	IN
9937	266	7	thickening	thickening	NN
9937	266	8	,	,	,
9937	266	9	the	the	DT
9937	266	10	soup	soup	NN
9937	266	11	should	should	MD
9937	266	12	not	not	RB
9937	266	13	be	be	VB
9937	266	14	allowed	allow	VBN
9937	266	15	to	to	TO
9937	266	16	boil	boil	VB
9937	266	17	,	,	,
9937	266	18	as	as	IN
9937	266	19	it	-PRON-	PRP
9937	266	20	is	be	VBZ
9937	266	21	liable	liable	JJ
9937	266	22	to	to	TO
9937	266	23	curdle	curdle	VB
9937	266	24	.	.	.
9937	267	1	34	34	CD
9937	267	2	.	.	.
9937	268	1	KEEPING	keep	VBG
9937	268	2	STOCK.--Soup	stock.--soup	NN
9937	268	3	stock	stock	NN
9937	268	4	,	,	,
9937	268	5	like	like	IN
9937	268	6	many	many	JJ
9937	268	7	other	other	JJ
9937	268	8	foods	food	NNS
9937	268	9	,	,	,
9937	268	10	spoils	spoil	VBZ
9937	268	11	quite	quite	RB
9937	268	12	readily	readily	RB
9937	268	13	.	.	.
9937	269	1	Therefore	therefore	RB
9937	269	2	,	,	,
9937	269	3	in	in	IN
9937	269	4	order	order	NN
9937	269	5	to	to	TO
9937	269	6	keep	keep	VB
9937	269	7	it	-PRON-	PRP
9937	269	8	for	for	IN
9937	269	9	at	at	IN
9937	269	10	least	least	JJS
9937	269	11	a	a	DT
9937	269	12	few	few	JJ
9937	269	13	days	day	NNS
9937	269	14	,	,	,
9937	269	15	it	-PRON-	PRP
9937	269	16	must	must	MD
9937	269	17	receive	receive	VB
9937	269	18	proper	proper	JJ
9937	269	19	attention	attention	NN
9937	269	20	.	.	.
9937	270	1	At	at	IN
9937	270	2	all	all	DT
9937	270	3	times	time	NNS
9937	270	4	,	,	,
9937	270	5	the	the	DT
9937	270	6	vessel	vessel	NN
9937	270	7	containing	contain	VBG
9937	270	8	stock	stock	NN
9937	270	9	should	should	MD
9937	270	10	be	be	VB
9937	270	11	tightly	tightly	RB
9937	270	12	closed	close	VBN
9937	270	13	and	and	CC
9937	270	14	,	,	,
9937	270	15	especially	especially	RB
9937	270	16	in	in	IN
9937	270	17	warm	warm	JJ
9937	270	18	weather	weather	NN
9937	270	19	,	,	,
9937	270	20	the	the	DT
9937	270	21	stock	stock	NN
9937	270	22	should	should	MD
9937	270	23	be	be	VB
9937	270	24	kept	keep	VBN
9937	270	25	as	as	RB
9937	270	26	cold	cold	JJ
9937	270	27	as	as	IN
9937	270	28	possible	possible	JJ
9937	270	29	.	.	.
9937	271	1	Stock	stock	NN
9937	271	2	that	that	WDT
9937	271	3	is	be	VBZ
9937	271	4	heavy	heavy	JJ
9937	271	5	enough	enough	RB
9937	271	6	to	to	TO
9937	271	7	solidify	solidify	VB
9937	271	8	into	into	IN
9937	271	9	a	a	DT
9937	271	10	jellylike	jellylike	JJ
9937	271	11	consistency	consistency	NN
9937	271	12	when	when	WRB
9937	271	13	it	-PRON-	PRP
9937	271	14	is	be	VBZ
9937	271	15	cold	cold	JJ
9937	271	16	will	will	MD
9937	271	17	keep	keep	VB
9937	271	18	better	well	JJR
9937	271	19	than	than	IN
9937	271	20	stock	stock	NN
9937	271	21	that	that	WDT
9937	271	22	remains	remain	VBZ
9937	271	23	liquid	liquid	JJ
9937	271	24	.	.	.
9937	272	1	The	the	DT
9937	272	2	addition	addition	NN
9937	272	3	of	of	IN
9937	272	4	salt	salt	NN
9937	272	5	or	or	CC
9937	272	6	any	any	DT
9937	272	7	spicy	spicy	JJ
9937	272	8	flavoring	flavoring	NN
9937	272	9	also	also	RB
9937	272	10	helps	help	VBZ
9937	272	11	to	to	TO
9937	272	12	keep	keep	VB
9937	272	13	stock	stock	NN
9937	272	14	from	from	IN
9937	272	15	deteriorating	deteriorate	VBG
9937	272	16	,	,	,
9937	272	17	because	because	IN
9937	272	18	these	these	DT
9937	272	19	materials	material	NNS
9937	272	20	act	act	VBP
9937	272	21	as	as	IN
9937	272	22	preservatives	preservative	NNS
9937	272	23	and	and	CC
9937	272	24	prevent	prevent	VBP
9937	272	25	the	the	DT
9937	272	26	action	action	NN
9937	272	27	of	of	IN
9937	272	28	bacteria	bacteria	NNS
9937	272	29	that	that	WDT
9937	272	30	cause	cause	VBP
9937	272	31	spoiling	spoil	VBG
9937	272	32	.	.	.
9937	273	1	Bacteria	Bacteria	NNS
9937	273	2	may	may	MD
9937	273	3	be	be	VB
9937	273	4	kept	keep	VBN
9937	273	5	from	from	IN
9937	273	6	entering	enter	VBG
9937	273	7	soup	soup	NN
9937	273	8	if	if	IN
9937	273	9	,	,	,
9937	273	10	instead	instead	RB
9937	273	11	of	of	IN
9937	273	12	removing	remove	VBG
9937	273	13	the	the	DT
9937	273	14	grease	grease	NN
9937	273	15	,	,	,
9937	273	16	it	-PRON-	PRP
9937	273	17	is	be	VBZ
9937	273	18	allowed	allow	VBN
9937	273	19	to	to	TO
9937	273	20	form	form	VB
9937	273	21	in	in	IN
9937	273	22	a	a	DT
9937	273	23	solid	solid	JJ
9937	273	24	cake	cake	NN
9937	273	25	over	over	IN
9937	273	26	the	the	DT
9937	273	27	top	top	NN
9937	273	28	.	.	.
9937	274	1	No	no	RB
9937	274	2	matter	matter	RB
9937	274	3	which	which	WDT
9937	274	4	of	of	IN
9937	274	5	these	these	DT
9937	274	6	precautions	precaution	NNS
9937	274	7	is	be	VBZ
9937	274	8	taken	take	VBN
9937	274	9	to	to	TO
9937	274	10	prevent	prevent	VB
9937	274	11	stock	stock	NN
9937	274	12	from	from	IN
9937	274	13	spoiling	spoiling	NN
9937	274	14	,	,	,
9937	274	15	it	-PRON-	PRP
9937	274	16	should	should	MD
9937	274	17	be	be	VB
9937	274	18	heated	heat	VBN
9937	274	19	to	to	IN
9937	274	20	boiling	boil	VBG
9937	274	21	point	point	NN
9937	274	22	once	once	RB
9937	274	23	a	a	DT
9937	274	24	day	day	NN
9937	274	25	when	when	WRB
9937	274	26	it	-PRON-	PRP
9937	274	27	is	be	VBZ
9937	274	28	to	to	TO
9937	274	29	be	be	VB
9937	274	30	kept	keep	VBN
9937	274	31	for	for	IN
9937	274	32	several	several	JJ
9937	274	33	days	day	NNS
9937	274	34	.	.	.
9937	275	1	SERVING	SERVING	NNP
9937	275	2	SOUP	SOUP	NNP
9937	275	3	35	35	CD
9937	275	4	.	.	.
9937	276	1	Soup	soup	NN
9937	276	2	may	may	MD
9937	276	3	be	be	VB
9937	276	4	correctly	correctly	RB
9937	276	5	served	serve	VBN
9937	276	6	in	in	IN
9937	276	7	several	several	JJ
9937	276	8	different	different	JJ
9937	276	9	ways	way	NNS
9937	276	10	,	,	,
9937	276	11	the	the	DT
9937	276	12	method	method	NN
9937	276	13	to	to	TO
9937	276	14	adopt	adopt	VB
9937	276	15	usually	usually	RB
9937	276	16	depending	depend	VBG
9937	276	17	on	on	IN
9937	276	18	the	the	DT
9937	276	19	kind	kind	NN
9937	276	20	of	of	IN
9937	276	21	soup	soup	NN
9937	276	22	.	.	.
9937	277	1	Thin	thin	JJ
9937	277	2	,	,	,
9937	277	3	clear	clear	JJ
9937	277	4	soups	soup	NNS
9937	277	5	are	be	VBP
9937	277	6	generally	generally	RB
9937	277	7	served	serve	VBN
9937	277	8	in	in	IN
9937	277	9	bouillon	bouillon	NNP
9937	277	10	cups	cup	NNS
9937	277	11	,	,	,
9937	277	12	as	as	IN
9937	277	13	shown	show	VBN
9937	277	14	in	in	IN
9937	277	15	Fig	Fig	NNP
9937	277	16	.	.	.
9937	278	1	3	3	LS
9937	278	2	,	,	,
9937	278	3	which	which	WDT
9937	278	4	may	may	MD
9937	278	5	be	be	VB
9937	278	6	placed	place	VBN
9937	278	7	on	on	IN
9937	278	8	the	the	DT
9937	278	9	table	table	NN
9937	278	10	immediately	immediately	RB
9937	278	11	before	before	IN
9937	278	12	the	the	DT
9937	278	13	family	family	NN
9937	278	14	assembles	assemble	NNS
9937	278	15	or	or	CC
9937	278	16	passed	pass	VBN
9937	278	17	after	after	IN
9937	278	18	the	the	DT
9937	278	19	members	member	NNS
9937	278	20	are	be	VBP
9937	278	21	seated	seat	VBN
9937	278	22	.	.	.
9937	279	1	Heavier	heavy	JJR
9937	279	2	soups	soup	NNS
9937	279	3	may	may	MD
9937	279	4	be	be	VB
9937	279	5	served	serve	VBN
9937	279	6	at	at	IN
9937	279	7	the	the	DT
9937	279	8	table	table	NN
9937	279	9	from	from	IN
9937	279	10	a	a	DT
9937	279	11	soup	soup	NN
9937	279	12	tureen	tureen	NN
9937	279	13	,	,	,
9937	279	14	or	or	CC
9937	279	15	each	each	DT
9937	279	16	person	person	NN
9937	279	17	's	's	POS
9937	279	18	portion	portion	NN
9937	279	19	may	may	MD
9937	279	20	be	be	VB
9937	279	21	served	serve	VBN
9937	279	22	before	before	IN
9937	279	23	the	the	DT
9937	279	24	family	family	NN
9937	279	25	comes	come	VBZ
9937	279	26	to	to	IN
9937	279	27	the	the	DT
9937	279	28	table	table	NN
9937	279	29	.	.	.
9937	280	1	For	for	IN
9937	280	2	soups	soup	NNS
9937	280	3	of	of	IN
9937	280	4	this	this	DT
9937	280	5	kind	kind	NN
9937	280	6	,	,	,
9937	280	7	the	the	DT
9937	280	8	flat	flat	JJ
9937	280	9	soup	soup	NN
9937	280	10	plate	plate	NN
9937	280	11	,	,	,
9937	280	12	like	like	IN
9937	280	13	that	that	DT
9937	280	14	shown	show	VBN
9937	280	15	in	in	IN
9937	280	16	Fig	Fig	NNP
9937	280	17	.	.	.
9937	281	1	4	4	LS
9937	281	2	,	,	,
9937	281	3	is	be	VBZ
9937	281	4	found	find	VBN
9937	281	5	preferable	preferable	JJ
9937	281	6	.	.	.
9937	282	1	[	[	-LRB-
9937	282	2	Illustration	illustration	NN
9937	282	3	:	:	:
9937	282	4	FIG	FIG	NNP
9937	282	5	.	.	.
9937	283	1	3	3	LS
9937	283	2	]	]	-RRB-
9937	283	3	The	the	DT
9937	283	4	spoon	spoon	NN
9937	283	5	to	to	TO
9937	283	6	be	be	VB
9937	283	7	served	serve	VBN
9937	283	8	with	with	IN
9937	283	9	soup	soup	NN
9937	283	10	also	also	RB
9937	283	11	depends	depend	VBZ
9937	283	12	on	on	IN
9937	283	13	the	the	DT
9937	283	14	kind	kind	NN
9937	283	15	of	of	IN
9937	283	16	soup	soup	NN
9937	283	17	,	,	,
9937	283	18	but	but	CC
9937	283	19	a	a	DT
9937	283	20	larger	large	JJR
9937	283	21	spoon	spoon	NN
9937	283	22	than	than	IN
9937	283	23	a	a	DT
9937	283	24	teaspoon	teaspoon	NN
9937	283	25	is	be	VBZ
9937	283	26	always	always	RB
9937	283	27	necessary	necessary	JJ
9937	283	28	.	.	.
9937	284	1	When	when	WRB
9937	284	2	soup	soup	NN
9937	284	3	is	be	VBZ
9937	284	4	served	serve	VBN
9937	284	5	in	in	IN
9937	284	6	a	a	DT
9937	284	7	soup	soup	NN
9937	284	8	plate	plate	NN
9937	284	9	,	,	,
9937	284	10	a	a	DT
9937	284	11	dessert	dessert	NN
9937	284	12	spoon	spoon	NN
9937	284	13	is	be	VBZ
9937	284	14	used	use	VBN
9937	284	15	,	,	,
9937	284	16	as	as	IN
9937	284	17	will	will	MD
9937	284	18	be	be	VB
9937	284	19	observed	observe	VBN
9937	284	20	in	in	IN
9937	284	21	Fig	Fig	NNP
9937	284	22	.	.	.
9937	285	1	4	4	LS
9937	285	2	.	.	.
9937	286	1	A	a	DT
9937	286	2	bouillon	bouillon	NN
9937	286	3	spoon	spoon	NN
9937	286	4	is	be	VBZ
9937	286	5	the	the	DT
9937	286	6	best	good	JJS
9937	286	7	kind	kind	NN
9937	286	8	to	to	TO
9937	286	9	use	use	VB
9937	286	10	with	with	IN
9937	286	11	any	any	DT
9937	286	12	thin	thin	JJ
9937	286	13	soup	soup	NN
9937	286	14	served	serve	VBD
9937	286	15	in	in	IN
9937	286	16	bouillon	bouillon	NNP
9937	286	17	cups	cup	NNS
9937	286	18	.	.	.
9937	287	1	Such	such	PDT
9937	287	2	a	a	DT
9937	287	3	spoon	spoon	NN
9937	287	4	,	,	,
9937	287	5	as	as	IN
9937	287	6	shown	show	VBN
9937	287	7	in	in	IN
9937	287	8	Fig	Fig	NNP
9937	287	9	.	.	.
9937	288	1	3	3	LS
9937	288	2	,	,	,
9937	288	3	is	be	VBZ
9937	288	4	about	about	RB
9937	288	5	the	the	DT
9937	288	6	length	length	NN
9937	288	7	of	of	IN
9937	288	8	a	a	DT
9937	288	9	teaspoon	teaspoon	NN
9937	288	10	,	,	,
9937	288	11	but	but	CC
9937	288	12	has	have	VBZ
9937	288	13	a	a	DT
9937	288	14	round	round	JJ
9937	288	15	bowl	bowl	NN
9937	288	16	.	.	.
9937	289	1	36	36	CD
9937	289	2	.	.	.
9937	290	1	To	to	TO
9937	290	2	increase	increase	VB
9937	290	3	the	the	DT
9937	290	4	attractiveness	attractiveness	NN
9937	290	5	of	of	IN
9937	290	6	soup	soup	NN
9937	290	7	and	and	CC
9937	290	8	at	at	IN
9937	290	9	the	the	DT
9937	290	10	same	same	JJ
9937	290	11	time	time	NN
9937	290	12	make	make	VB
9937	290	13	it	-PRON-	PRP
9937	290	14	more	more	RBR
9937	290	15	appetizing	appetizing	JJ
9937	290	16	and	and	CC
9937	290	17	nutritious	nutritious	JJ
9937	290	18	,	,	,
9937	290	19	various	various	JJ
9937	290	20	accompaniments	accompaniment	NNS
9937	290	21	and	and	CC
9937	290	22	relishes	relish	NNS
9937	290	23	are	be	VBP
9937	290	24	served	serve	VBN
9937	290	25	with	with	IN
9937	290	26	it	-PRON-	PRP
9937	290	27	.	.	.
9937	291	1	When	when	WRB
9937	291	2	the	the	DT
9937	291	3	accompaniment	accompaniment	NN
9937	291	4	is	be	VBZ
9937	291	5	in	in	IN
9937	291	6	the	the	DT
9937	291	7	form	form	NN
9937	291	8	of	of	IN
9937	291	9	crackers	cracker	NNS
9937	291	10	,	,	,
9937	291	11	croutons	crouton	NNS
9937	291	12	,	,	,
9937	291	13	or	or	CC
9937	291	14	bread	bread	NN
9937	291	15	sticks	stick	NNS
9937	291	16	,	,	,
9937	291	17	they	-PRON-	PRP
9937	291	18	may	may	MD
9937	291	19	be	be	VB
9937	291	20	passed	pass	VBN
9937	291	21	after	after	IN
9937	291	22	the	the	DT
9937	291	23	soup	soup	NN
9937	291	24	is	be	VBZ
9937	291	25	served	serve	VBN
9937	291	26	,	,	,
9937	291	27	or	or	CC
9937	291	28	,	,	,
9937	291	29	as	as	IN
9937	291	30	shown	show	VBN
9937	291	31	in	in	IN
9937	291	32	Figs	Figs	NNP
9937	291	33	.	.	.
9937	292	1	3	3	CD
9937	292	2	and	and	CC
9937	292	3	4	4	CD
9937	292	4	,	,	,
9937	292	5	a	a	DT
9937	292	6	few	few	JJ
9937	292	7	of	of	IN
9937	292	8	them	-PRON-	PRP
9937	292	9	may	may	MD
9937	292	10	be	be	VB
9937	292	11	placed	place	VBN
9937	292	12	on	on	IN
9937	292	13	the	the	DT
9937	292	14	bread	bread	NN
9937	292	15	-	-	HYPH
9937	292	16	and	and	CC
9937	292	17	-	-	HYPH
9937	292	18	butter	butter	NN
9937	292	19	plate	plate	NN
9937	292	20	at	at	IN
9937	292	21	each	each	DT
9937	292	22	person	person	NN
9937	292	23	's	's	POS
9937	292	24	place	place	NN
9937	292	25	.	.	.
9937	293	1	The	the	DT
9937	293	2	relishes	relish	NNS
9937	293	3	should	should	MD
9937	293	4	be	be	VB
9937	293	5	passed	pass	VBN
9937	293	6	while	while	IN
9937	293	7	the	the	DT
9937	293	8	soup	soup	NN
9937	293	9	is	be	VBZ
9937	293	10	being	be	VBG
9937	293	11	eaten	eat	VBN
9937	293	12	.	.	.
9937	294	1	Plain	Plain	NNP
9937	294	2	whipped	whip	VBN
9937	294	3	cream	cream	NN
9937	294	4	or	or	CC
9937	294	5	whipped	whip	VBN
9937	294	6	cream	cream	NN
9937	294	7	into	into	IN
9937	294	8	which	which	WDT
9937	294	9	a	a	DT
9937	294	10	little	little	JJ
9937	294	11	mashed	mashed	JJ
9937	294	12	pimiento	pimiento	NNS
9937	294	13	has	have	VBZ
9937	294	14	been	be	VBN
9937	294	15	stirred	stir	VBN
9937	294	16	adds	add	VBZ
9937	294	17	much	much	RB
9937	294	18	to	to	IN
9937	294	19	the	the	DT
9937	294	20	flavor	flavor	NN
9937	294	21	and	and	CC
9937	294	22	appearance	appearance	NN
9937	294	23	of	of	IN
9937	294	24	soup	soup	NN
9937	294	25	when	when	WRB
9937	294	26	served	serve	VBD
9937	294	27	on	on	IN
9937	294	28	the	the	DT
9937	294	29	top	top	NN
9937	294	30	of	of	IN
9937	294	31	any	any	DT
9937	294	32	hot	hot	JJ
9937	294	33	or	or	CC
9937	294	34	cold	cold	JJ
9937	294	35	variety	variety	NN
9937	294	36	.	.	.
9937	295	1	Then	then	RB
9937	295	2	,	,	,
9937	295	3	too	too	RB
9937	295	4	,	,	,
9937	295	5	many	many	JJ
9937	295	6	soups	soup	NNS
9937	295	7	,	,	,
9937	295	8	especially	especially	RB
9937	295	9	vegetable	vegetable	NN
9937	295	10	soups	soup	NNS
9937	295	11	,	,	,
9937	295	12	are	be	VBP
9937	295	13	improved	improve	VBN
9937	295	14	in	in	IN
9937	295	15	flavor	flavor	NN
9937	295	16	by	by	IN
9937	295	17	the	the	DT
9937	295	18	addition	addition	NN
9937	295	19	of	of	IN
9937	295	20	a	a	DT
9937	295	21	spoonful	spoonful	NN
9937	295	22	of	of	IN
9937	295	23	grated	grate	VBN
9937	295	24	cheese	cheese	NN
9937	295	25	,	,	,
9937	295	26	which	which	WDT
9937	295	27	should	should	MD
9937	295	28	be	be	VB
9937	295	29	sprinkled	sprinkle	VBN
9937	295	30	into	into	IN
9937	295	31	the	the	DT
9937	295	32	dish	dish	NN
9937	295	33	at	at	IN
9937	295	34	the	the	DT
9937	295	35	time	time	NN
9937	295	36	of	of	IN
9937	295	37	serving	serve	VBG
9937	295	38	.	.	.
9937	296	1	For	for	IN
9937	296	2	this	this	DT
9937	296	3	purpose	purpose	NN
9937	296	4	,	,	,
9937	296	5	a	a	DT
9937	296	6	hard	hard	JJ
9937	296	7	,	,	,
9937	296	8	dry	dry	JJ
9937	296	9	cheese	cheese	NN
9937	296	10	,	,	,
9937	296	11	such	such	JJ
9937	296	12	as	as	IN
9937	296	13	Parmesan	Parmesan	NNP
9937	296	14	,	,	,
9937	296	15	which	which	WDT
9937	296	16	can	can	MD
9937	296	17	often	often	RB
9937	296	18	be	be	VB
9937	296	19	purchased	purchase	VBN
9937	296	20	already	already	RB
9937	296	21	grated	grate	VBN
9937	296	22	in	in	IN
9937	296	23	bottles	bottle	NNS
9937	296	24	,	,	,
9937	296	25	is	be	VBZ
9937	296	26	the	the	DT
9937	296	27	most	most	RBS
9937	296	28	satisfactory	satisfactory	JJ
9937	296	29	.	.	.
9937	297	1	[	[	-LRB-
9937	297	2	Illustration	illustration	NN
9937	297	3	:	:	:
9937	297	4	FIG	FIG	NNP
9937	297	5	.	.	.
9937	298	1	4	4	LS
9937	298	2	]	]	-RRB-
9937	298	3	37	37	CD
9937	298	4	.	.	.
9937	299	1	In	in	IN
9937	299	2	summer	summer	NN
9937	299	3	,	,	,
9937	299	4	clear	clear	JJ
9937	299	5	soups	soup	NNS
9937	299	6	are	be	VBP
9937	299	7	sometimes	sometimes	RB
9937	299	8	served	serve	VBN
9937	299	9	cold	cold	JJ
9937	299	10	,	,	,
9937	299	11	as	as	IN
9937	299	12	cold	cold	JJ
9937	299	13	soups	soup	NNS
9937	299	14	are	be	VBP
9937	299	15	found	find	VBN
9937	299	16	more	more	RBR
9937	299	17	desirable	desirable	JJ
9937	299	18	for	for	IN
9937	299	19	warm	warm	JJ
9937	299	20	weather	weather	NN
9937	299	21	than	than	IN
9937	299	22	hot	hot	JJ
9937	299	23	ones	one	NNS
9937	299	24	.	.	.
9937	300	1	However	however	RB
9937	300	2	,	,	,
9937	300	3	when	when	WRB
9937	300	4	a	a	DT
9937	300	5	soup	soup	NN
9937	300	6	is	be	VBZ
9937	300	7	intended	intend	VBN
9937	300	8	to	to	TO
9937	300	9	be	be	VB
9937	300	10	hot	hot	JJ
9937	300	11	,	,	,
9937	300	12	it	-PRON-	PRP
9937	300	13	should	should	MD
9937	300	14	be	be	VB
9937	300	15	hot	hot	JJ
9937	300	16	when	when	WRB
9937	300	17	it	-PRON-	PRP
9937	300	18	is	be	VBZ
9937	300	19	ready	ready	JJ
9937	300	20	to	to	TO
9937	300	21	be	be	VB
9937	300	22	eaten	eat	VBN
9937	300	23	,	,	,
9937	300	24	and	and	CC
9937	300	25	every	every	DT
9937	300	26	effort	effort	NN
9937	300	27	should	should	MD
9937	300	28	be	be	VB
9937	300	29	made	make	VBN
9937	300	30	to	to	TO
9937	300	31	have	have	VB
9937	300	32	it	-PRON-	PRP
9937	300	33	in	in	IN
9937	300	34	this	this	DT
9937	300	35	condition	condition	NN
9937	300	36	if	if	IN
9937	300	37	an	an	DT
9937	300	38	appetizing	appetize	VBG
9937	300	39	soup	soup	NN
9937	300	40	is	be	VBZ
9937	300	41	desired	desire	VBN
9937	300	42	.	.	.
9937	301	1	This	this	DT
9937	301	2	can	can	MD
9937	301	3	be	be	VB
9937	301	4	accomplished	accomplish	VBN
9937	301	5	if	if	IN
9937	301	6	the	the	DT
9937	301	7	soup	soup	NN
9937	301	8	is	be	VBZ
9937	301	9	thoroughly	thoroughly	RB
9937	301	10	heated	heat	VBN
9937	301	11	before	before	IN
9937	301	12	it	-PRON-	PRP
9937	301	13	is	be	VBZ
9937	301	14	removed	remove	VBN
9937	301	15	from	from	IN
9937	301	16	the	the	DT
9937	301	17	stove	stove	NN
9937	301	18	and	and	CC
9937	301	19	the	the	DT
9937	301	20	dishes	dish	NNS
9937	301	21	in	in	IN
9937	301	22	which	which	WDT
9937	301	23	it	-PRON-	PRP
9937	301	24	is	be	VBZ
9937	301	25	to	to	TO
9937	301	26	be	be	VB
9937	301	27	served	serve	VBN
9937	301	28	are	be	VBP
9937	301	29	warmed	warm	VBN
9937	301	30	before	before	IN
9937	301	31	the	the	DT
9937	301	32	soup	soup	NN
9937	301	33	is	be	VBZ
9937	301	34	put	put	VBN
9937	301	35	into	into	IN
9937	301	36	them	-PRON-	PRP
9937	301	37	.	.	.
9937	302	1	*	*	NFP
9937	302	2	*	*	NFP
9937	302	3	*	*	NFP
9937	302	4	*	*	NFP
9937	302	5	*	*	NFP
9937	302	6	RECIPES	recipe	NNS
9937	302	7	FOR	for	IN
9937	302	8	SOUP	SOUP	NNP
9937	302	9	AND	and	CC
9937	302	10	SOUP	SOUP	NNP
9937	302	11	ACCOMPANIMENTS	accompaniment	NNS
9937	302	12	NECESSITY	necessity	VBP
9937	302	13	FOR	for	IN
9937	302	14	CAREFUL	CAREFUL	NNP
9937	302	15	WORK	WORK	NNP
9937	302	16	38	38	CD
9937	302	17	.	.	.
9937	303	1	So	so	RB
9937	303	2	that	that	IN
9937	303	3	the	the	DT
9937	303	4	housewife	housewife	NN
9937	303	5	may	may	MD
9937	303	6	put	put	VB
9937	303	7	into	into	IN
9937	303	8	practice	practice	NN
9937	303	9	the	the	DT
9937	303	10	knowledge	knowledge	NN
9937	303	11	she	-PRON-	PRP
9937	303	12	has	have	VBZ
9937	303	13	gained	gain	VBN
9937	303	14	about	about	IN
9937	303	15	soup	soup	NN
9937	303	16	making	making	NN
9937	303	17	,	,	,
9937	303	18	there	there	EX
9937	303	19	are	be	VBP
9937	303	20	here	here	RB
9937	303	21	given	give	VBN
9937	303	22	recipes	recipe	NNS
9937	303	23	for	for	IN
9937	303	24	various	various	JJ
9937	303	25	kinds	kind	NNS
9937	303	26	of	of	IN
9937	303	27	soup	soup	NN
9937	303	28	.	.	.
9937	304	1	As	as	IN
9937	304	2	will	will	MD
9937	304	3	be	be	VB
9937	304	4	observed	observe	VBN
9937	304	5	,	,	,
9937	304	6	these	these	DT
9937	304	7	recipes	recipe	NNS
9937	304	8	are	be	VBP
9937	304	9	classified	classify	VBN
9937	304	10	according	accord	VBG
9937	304	11	to	to	IN
9937	304	12	the	the	DT
9937	304	13	consistency	consistency	NN
9937	304	14	and	and	CC
9937	304	15	nature	nature	NN
9937	304	16	of	of	IN
9937	304	17	the	the	DT
9937	304	18	soups	soup	NNS
9937	304	19	,	,	,
9937	304	20	all	all	PDT
9937	304	21	those	those	DT
9937	304	22	of	of	IN
9937	304	23	one	one	CD
9937	304	24	class	class	NN
9937	304	25	being	being	NN
9937	304	26	placed	place	VBN
9937	304	27	in	in	IN
9937	304	28	the	the	DT
9937	304	29	same	same	JJ
9937	304	30	group	group	NN
9937	304	31	.	.	.
9937	305	1	As	as	IN
9937	305	2	it	-PRON-	PRP
9937	305	3	is	be	VBZ
9937	305	4	important	important	JJ
9937	305	5	,	,	,
9937	305	6	too	too	RB
9937	305	7	,	,	,
9937	305	8	for	for	IN
9937	305	9	the	the	DT
9937	305	10	housewife	housewife	NN
9937	305	11	to	to	TO
9937	305	12	know	know	VB
9937	305	13	how	how	WRB
9937	305	14	to	to	TO
9937	305	15	prepare	prepare	VB
9937	305	16	the	the	DT
9937	305	17	various	various	JJ
9937	305	18	accompaniments	accompaniment	NNS
9937	305	19	and	and	CC
9937	305	20	garnishes	garnish	NNS
9937	305	21	that	that	WDT
9937	305	22	are	be	VBP
9937	305	23	generally	generally	RB
9937	305	24	served	serve	VBN
9937	305	25	with	with	IN
9937	305	26	soup	soup	NN
9937	305	27	,	,	,
9937	305	28	directions	direction	NNS
9937	305	29	for	for	IN
9937	305	30	the	the	DT
9937	305	31	making	making	NN
9937	305	32	of	of	IN
9937	305	33	these	these	DT
9937	305	34	are	be	VBP
9937	305	35	also	also	RB
9937	305	36	given	give	VBN
9937	305	37	and	and	CC
9937	305	38	they	-PRON-	PRP
9937	305	39	follow	follow	VBP
9937	305	40	the	the	DT
9937	305	41	soup	soup	NN
9937	305	42	recipes	recipe	NNS
9937	305	43	.	.	.
9937	306	1	39	39	CD
9937	306	2	.	.	.
9937	307	1	In	in	IN
9937	307	2	carrying	carry	VBG
9937	307	3	out	out	RP
9937	307	4	these	these	DT
9937	307	5	recipes	recipe	NNS
9937	307	6	,	,	,
9937	307	7	it	-PRON-	PRP
9937	307	8	will	will	MD
9937	307	9	be	be	VB
9937	307	10	well	well	JJ
9937	307	11	to	to	TO
9937	307	12	note	note	VB
9937	307	13	that	that	IN
9937	307	14	exactness	exactness	NN
9937	307	15	in	in	IN
9937	307	16	fulfilling	fulfil	VBG
9937	307	17	the	the	DT
9937	307	18	requirements	requirement	NNS
9937	307	19	and	and	CC
9937	307	20	care	care	NN
9937	307	21	in	in	IN
9937	307	22	working	work	VBG
9937	307	23	out	out	RP
9937	307	24	the	the	DT
9937	307	25	details	detail	NNS
9937	307	26	of	of	IN
9937	307	27	the	the	DT
9937	307	28	recipes	recipe	NNS
9937	307	29	are	be	VBP
9937	307	30	essential	essential	JJ
9937	307	31	.	.	.
9937	308	1	These	these	DT
9937	308	2	points	point	NNS
9937	308	3	can	can	MD
9937	308	4	not	not	RB
9937	308	5	be	be	VB
9937	308	6	ignored	ignore	VBN
9937	308	7	in	in	IN
9937	308	8	the	the	DT
9937	308	9	making	making	NN
9937	308	10	of	of	IN
9937	308	11	soup	soup	NN
9937	308	12	any	any	DT
9937	308	13	more	more	RBR
9937	308	14	than	than	IN
9937	308	15	in	in	IN
9937	308	16	other	other	JJ
9937	308	17	parts	part	NNS
9937	308	18	of	of	IN
9937	308	19	cookery	cookery	NN
9937	308	20	,	,	,
9937	308	21	provided	provide	VBN
9937	308	22	successful	successful	JJ
9937	308	23	results	result	NNS
9937	308	24	and	and	CC
9937	308	25	excellent	excellent	JJ
9937	308	26	appearance	appearance	NN
9937	308	27	are	be	VBP
9937	308	28	desired	desire	VBN
9937	308	29	.	.	.
9937	309	1	It	-PRON-	PRP
9937	309	2	is	be	VBZ
9937	309	3	therefore	therefore	RB
9937	309	4	wise	wise	JJ
9937	309	5	to	to	TO
9937	309	6	form	form	VB
9937	309	7	habits	habit	NNS
9937	309	8	of	of	IN
9937	309	9	exactness	exactness	NN
9937	309	10	.	.	.
9937	310	1	For	for	IN
9937	310	2	instance	instance	NN
9937	310	3	,	,	,
9937	310	4	when	when	WRB
9937	310	5	vegetables	vegetable	NNS
9937	310	6	are	be	VBP
9937	310	7	to	to	TO
9937	310	8	be	be	VB
9937	310	9	cut	cut	VBN
9937	310	10	for	for	IN
9937	310	11	soups	soup	NNS
9937	310	12	,	,	,
9937	310	13	they	-PRON-	PRP
9937	310	14	should	should	MD
9937	310	15	be	be	VB
9937	310	16	cut	cut	VBN
9937	310	17	into	into	IN
9937	310	18	pieces	piece	NNS
9937	310	19	of	of	IN
9937	310	20	equal	equal	JJ
9937	310	21	size	size	NN
9937	310	22	,	,	,
9937	310	23	or	or	CC
9937	310	24	,	,	,
9937	310	25	if	if	IN
9937	310	26	they	-PRON-	PRP
9937	310	27	are	be	VBP
9937	310	28	to	to	TO
9937	310	29	be	be	VB
9937	310	30	diced	dice	VBN
9937	310	31	,	,	,
9937	310	32	they	-PRON-	PRP
9937	310	33	should	should	MD
9937	310	34	be	be	VB
9937	310	35	cut	cut	VBN
9937	310	36	so	so	IN
9937	310	37	that	that	IN
9937	310	38	the	the	DT
9937	310	39	dice	dice	NNS
9937	310	40	are	be	VBP
9937	310	41	alike	alike	RB
9937	310	42	.	.	.
9937	311	1	All	all	PDT
9937	311	2	the	the	DT
9937	311	3	pieces	piece	NNS
9937	311	4	must	must	MD
9937	311	5	be	be	VB
9937	311	6	of	of	IN
9937	311	7	the	the	DT
9937	311	8	same	same	JJ
9937	311	9	thickness	thickness	NN
9937	311	10	in	in	IN
9937	311	11	order	order	NN
9937	311	12	to	to	TO
9937	311	13	insure	insure	VB
9937	311	14	uniform	uniform	JJ
9937	311	15	cooking	cooking	NN
9937	311	16	;	;	:
9937	311	17	if	if	IN
9937	311	18	this	this	DT
9937	311	19	precaution	precaution	NN
9937	311	20	is	be	VBZ
9937	311	21	not	not	RB
9937	311	22	observed	observe	VBN
9937	311	23	,	,	,
9937	311	24	some	some	DT
9937	311	25	of	of	IN
9937	311	26	the	the	DT
9937	311	27	pieces	piece	NNS
9937	311	28	are	be	VBP
9937	311	29	likely	likely	JJ
9937	311	30	to	to	TO
9937	311	31	overcook	overcook	VB
9937	311	32	and	and	CC
9937	311	33	fall	fall	VB
9937	311	34	to	to	IN
9937	311	35	pieces	piece	NNS
9937	311	36	before	before	IN
9937	311	37	the	the	DT
9937	311	38	others	other	NNS
9937	311	39	are	be	VBP
9937	311	40	done	do	VBN
9937	311	41	.	.	.
9937	312	1	Strict	strict	JJ
9937	312	2	attention	attention	NN
9937	312	3	should	should	MD
9937	312	4	also	also	RB
9937	312	5	be	be	VB
9937	312	6	given	give	VBN
9937	312	7	to	to	IN
9937	312	8	the	the	DT
9937	312	9	preparation	preparation	NN
9937	312	10	of	of	IN
9937	312	11	other	other	JJ
9937	312	12	ingredients	ingredient	NNS
9937	312	13	and	and	CC
9937	312	14	the	the	DT
9937	312	15	accompaniments	accompaniment	NNS
9937	312	16	.	.	.
9937	313	1	The	the	DT
9937	313	2	meat	meat	NN
9937	313	3	used	use	VBN
9937	313	4	must	must	MD
9937	313	5	be	be	VB
9937	313	6	cut	cut	VBN
9937	313	7	very	very	RB
9937	313	8	carefully	carefully	RB
9937	313	9	rather	rather	RB
9937	313	10	than	than	IN
9937	313	11	in	in	IN
9937	313	12	ragged	ragged	JJ
9937	313	13	,	,	,
9937	313	14	uneven	uneven	JJ
9937	313	15	pieces	piece	NNS
9937	313	16	.	.	.
9937	314	1	Noodles	Noodles	NNP
9937	314	2	,	,	,
9937	314	3	which	which	WDT
9937	314	4	are	be	VBP
9937	314	5	often	often	RB
9937	314	6	used	use	VBN
9937	314	7	in	in	IN
9937	314	8	soup	soup	NN
9937	314	9	,	,	,
9937	314	10	may	may	MD
9937	314	11	be	be	VB
9937	314	12	of	of	IN
9937	314	13	various	various	JJ
9937	314	14	widths	width	NNS
9937	314	15	;	;	:
9937	314	16	but	but	CC
9937	314	17	all	all	PDT
9937	314	18	those	those	DT
9937	314	19	used	use	VBN
9937	314	20	at	at	IN
9937	314	21	one	one	CD
9937	314	22	time	time	NN
9937	314	23	should	should	MD
9937	314	24	be	be	VB
9937	314	25	uniform	uniform	JJ
9937	314	26	in	in	IN
9937	314	27	width	width	NN
9937	314	28	--	--	:
9937	314	29	that	that	RB
9937	314	30	is	is	RB
9937	314	31	,	,	,
9937	314	32	all	all	DT
9937	314	33	wide	wide	JJ
9937	314	34	or	or	CC
9937	314	35	all	all	DT
9937	314	36	narrow	narrow	JJ
9937	314	37	.	.	.
9937	315	1	If	if	IN
9937	315	2	different	different	JJ
9937	315	3	widths	width	NNS
9937	315	4	are	be	VBP
9937	315	5	used	use	VBN
9937	315	6	,	,	,
9937	315	7	an	an	DT
9937	315	8	impression	impression	NN
9937	315	9	of	of	IN
9937	315	10	careless	careless	JJ
9937	315	11	cutting	cutting	NN
9937	315	12	will	will	MD
9937	315	13	be	be	VB
9937	315	14	given	give	VBN
9937	315	15	.	.	.
9937	316	1	Croutons	crouton	NNS
9937	316	2	and	and	CC
9937	316	3	bread	bread	NN
9937	316	4	sticks	stick	NNS
9937	316	5	,	,	,
9937	316	6	to	to	TO
9937	316	7	be	be	VB
9937	316	8	most	most	RBS
9937	316	9	satisfactory	satisfactory	JJ
9937	316	10	,	,	,
9937	316	11	should	should	MD
9937	316	12	be	be	VB
9937	316	13	cut	cut	VBN
9937	316	14	straight	straight	RB
9937	316	15	and	and	CC
9937	316	16	even	even	RB
9937	316	17	,	,	,
9937	316	18	and	and	CC
9937	316	19	,	,	,
9937	316	20	in	in	IN
9937	316	21	order	order	NN
9937	316	22	to	to	IN
9937	316	23	toast	toast	NN
9937	316	24	uniformly	uniformly	RB
9937	316	25	,	,	,
9937	316	26	all	all	PDT
9937	316	27	those	those	DT
9937	316	28	made	make	VBN
9937	316	29	at	at	IN
9937	316	30	one	one	CD
9937	316	31	time	time	NN
9937	316	32	should	should	MD
9937	316	33	be	be	VB
9937	316	34	of	of	IN
9937	316	35	the	the	DT
9937	316	36	same	same	JJ
9937	316	37	size	size	NN
9937	316	38	.	.	.
9937	317	1	STOCKS	stock	NNS
9937	317	2	AND	and	CC
9937	317	3	CLEAR	CLEAR	NNP
9937	317	4	SOUPS	SOUPS	NNP
9937	317	5	40	40	CD
9937	317	6	.	.	.
9937	318	1	Stock	stock	NN
9937	318	2	for	for	IN
9937	318	3	Clear	Clear	NNP
9937	318	4	Soup	Soup	NNP
9937	318	5	or	or	CC
9937	318	6	Bouillon.--A	bouillon.--a	IN
9937	318	7	plain	plain	JJ
9937	318	8	,	,	,
9937	318	9	but	but	CC
9937	318	10	well	well	RB
9937	318	11	-	-	HYPH
9937	318	12	flavored	flavor	VBN
9937	318	13	,	,	,
9937	318	14	beef	beef	NN
9937	318	15	stock	stock	NN
9937	318	16	may	may	MD
9937	318	17	be	be	VB
9937	318	18	made	make	VBN
9937	318	19	according	accord	VBG
9937	318	20	to	to	IN
9937	318	21	the	the	DT
9937	318	22	accompanying	accompanying	JJ
9937	318	23	recipe	recipe	NN
9937	318	24	and	and	CC
9937	318	25	used	use	VBN
9937	318	26	as	as	IN
9937	318	27	a	a	DT
9937	318	28	basis	basis	NN
9937	318	29	for	for	IN
9937	318	30	any	any	DT
9937	318	31	clear	clear	JJ
9937	318	32	soup	soup	NN
9937	318	33	served	serve	VBD
9937	318	34	as	as	IN
9937	318	35	bouillon	bouillon	NN
9937	318	36	without	without	IN
9937	318	37	the	the	DT
9937	318	38	addition	addition	NN
9937	318	39	of	of	IN
9937	318	40	anything	anything	NN
9937	318	41	else	else	RB
9937	318	42	.	.	.
9937	319	1	However	however	RB
9937	319	2	,	,	,
9937	319	3	as	as	IN
9937	319	4	the	the	DT
9937	319	5	addition	addition	NN
9937	319	6	of	of	IN
9937	319	7	rice	rice	NN
9937	319	8	,	,	,
9937	319	9	barley	barley	NN
9937	319	10	,	,	,
9937	319	11	chopped	chop	VBD
9937	319	12	macaroni	macaroni	NNP
9937	319	13	,	,	,
9937	319	14	or	or	CC
9937	319	15	any	any	DT
9937	319	16	other	other	JJ
9937	319	17	such	such	JJ
9937	319	18	food	food	NN
9937	319	19	will	will	MD
9937	319	20	increase	increase	VB
9937	319	21	the	the	DT
9937	319	22	food	food	NN
9937	319	23	value	value	NN
9937	319	24	of	of	IN
9937	319	25	the	the	DT
9937	319	26	soup	soup	NN
9937	319	27	,	,	,
9937	319	28	any	any	DT
9937	319	29	of	of	IN
9937	319	30	them	-PRON-	PRP
9937	319	31	may	may	MD
9937	319	32	be	be	VB
9937	319	33	supplied	supply	VBN
9937	319	34	to	to	TO
9937	319	35	produce	produce	VB
9937	319	36	a	a	DT
9937	319	37	more	more	RBR
9937	319	38	nutritious	nutritious	JJ
9937	319	39	soup	soup	NN
9937	319	40	.	.	.
9937	320	1	When	when	WRB
9937	320	2	this	this	DT
9937	320	3	stock	stock	NN
9937	320	4	is	be	VBZ
9937	320	5	served	serve	VBN
9937	320	6	clear	clear	JJ
9937	320	7	,	,	,
9937	320	8	it	-PRON-	PRP
9937	320	9	should	should	MD
9937	320	10	be	be	VB
9937	320	11	used	use	VBN
9937	320	12	as	as	IN
9937	320	13	the	the	DT
9937	320	14	first	first	JJ
9937	320	15	course	course	NN
9937	320	16	in	in	IN
9937	320	17	a	a	DT
9937	320	18	comparatively	comparatively	RB
9937	320	19	heavy	heavy	JJ
9937	320	20	meal	meal	NN
9937	320	21	.	.	.
9937	321	1	STOCK	STOCK	NNP
9937	321	2	FOR	for	IN
9937	321	3	CLEAR	CLEAR	NNP
9937	321	4	SOUP	SOUP	NNP
9937	321	5	OR	or	CC
9937	321	6	BOUILLON	bouillon	NN
9937	321	7	4	4	CD
9937	321	8	lb	lb	RB
9937	321	9	.	.	.
9937	322	1	beef	beef	NN
9937	322	2	4	4	CD
9937	322	3	qt	qt	RB
9937	322	4	.	.	.
9937	323	1	cold	cold	JJ
9937	323	2	water	water	NN
9937	323	3	1	1	CD
9937	323	4	medium	medium	JJ
9937	323	5	-	-	HYPH
9937	323	6	sized	sized	JJ
9937	323	7	onion	onion	NN
9937	323	8	1	1	CD
9937	323	9	stalk	stalk	NN
9937	323	10	celery	celery	NN
9937	323	11	2	2	CD
9937	323	12	sprigs	sprig	NNS
9937	323	13	parsley	parsley	NN
9937	323	14	6	6	CD
9937	323	15	whole	whole	JJ
9937	323	16	cloves	clove	NNS
9937	323	17	12	12	CD
9937	323	18	peppercorns	peppercorn	NNS
9937	323	19	1	1	CD
9937	323	20	bay	bay	NN
9937	323	21	leaf	leaf	NN
9937	323	22	Salt	Salt	NNP
9937	323	23	Pepper	Pepper	NNP
9937	323	24	Cut	Cut	NNP
9937	323	25	the	the	DT
9937	323	26	meat	meat	NN
9937	323	27	into	into	IN
9937	323	28	small	small	JJ
9937	323	29	pieces	piece	NNS
9937	323	30	.	.	.
9937	324	1	Pour	pour	VB
9937	324	2	the	the	DT
9937	324	3	cold	cold	JJ
9937	324	4	water	water	NN
9937	324	5	over	over	IN
9937	324	6	it	-PRON-	PRP
9937	324	7	,	,	,
9937	324	8	place	place	NN
9937	324	9	on	on	IN
9937	324	10	a	a	DT
9937	324	11	slow	slow	JJ
9937	324	12	fire	fire	NN
9937	324	13	,	,	,
9937	324	14	and	and	CC
9937	324	15	let	let	VB
9937	324	16	it	-PRON-	PRP
9937	324	17	come	come	VB
9937	324	18	to	to	IN
9937	324	19	a	a	DT
9937	324	20	boil	boil	NN
9937	324	21	.	.	.
9937	325	1	Skim	skim	VB
9937	325	2	off	off	IN
9937	325	3	all	all	DT
9937	325	4	scum	scum	NN
9937	325	5	that	that	WDT
9937	325	6	rises	rise	VBZ
9937	325	7	to	to	IN
9937	325	8	the	the	DT
9937	325	9	top	top	NN
9937	325	10	.	.	.
9937	326	1	Cover	cover	VB
9937	326	2	tightly	tightly	RB
9937	326	3	and	and	CC
9937	326	4	keep	keep	VB
9937	326	5	at	at	IN
9937	326	6	the	the	DT
9937	326	7	simmering	simmering	NN
9937	326	8	point	point	NN
9937	326	9	for	for	IN
9937	326	10	6	6	CD
9937	326	11	to	to	TO
9937	326	12	8	8	CD
9937	326	13	hours	hour	NNS
9937	326	14	.	.	.
9937	327	1	Then	then	RB
9937	327	2	strain	strain	VB
9937	327	3	and	and	CC
9937	327	4	remove	remove	VB
9937	327	5	the	the	DT
9937	327	6	fat	fat	NN
9937	327	7	.	.	.
9937	328	1	Add	add	VB
9937	328	2	the	the	DT
9937	328	3	onion	onion	NN
9937	328	4	and	and	CC
9937	328	5	celery	celery	NN
9937	328	6	cut	cut	NN
9937	328	7	into	into	IN
9937	328	8	pieces	piece	NNS
9937	328	9	,	,	,
9937	328	10	the	the	DT
9937	328	11	parsley	parsley	NN
9937	328	12	,	,	,
9937	328	13	cloves	clove	NNS
9937	328	14	,	,	,
9937	328	15	peppercorns	peppercorn	NNS
9937	328	16	,	,	,
9937	328	17	and	and	CC
9937	328	18	bay	bay	NN
9937	328	19	leaf	leaf	NN
9937	328	20	.	.	.
9937	329	1	Simmer	simmer	NN
9937	329	2	gently	gently	RB
9937	329	3	for	for	IN
9937	329	4	about	about	RB
9937	329	5	20	20	CD
9937	329	6	minutes	minute	NNS
9937	329	7	.	.	.
9937	330	1	Add	add	VB
9937	330	2	salt	salt	NN
9937	330	3	and	and	CC
9937	330	4	pepper	pepper	NN
9937	330	5	to	to	TO
9937	330	6	taste	taste	NN
9937	330	7	.	.	.
9937	331	1	Strain	strain	VB
9937	331	2	through	through	IN
9937	331	3	a	a	DT
9937	331	4	cloth	cloth	NN
9937	331	5	.	.	.
9937	332	1	41	41	CD
9937	332	2	.	.	.
9937	333	1	Household	Household	NNP
9937	333	2	Stock.--If	Stock.--If	NNP
9937	333	3	it	-PRON-	PRP
9937	333	4	is	be	VBZ
9937	333	5	desired	desire	VBN
9937	333	6	to	to	TO
9937	333	7	make	make	VB
9937	333	8	a	a	DT
9937	333	9	stock	stock	NN
9937	333	10	that	that	WDT
9937	333	11	may	may	MD
9937	333	12	be	be	VB
9937	333	13	kept	keep	VBN
9937	333	14	on	on	IN
9937	333	15	hand	hand	NN
9937	333	16	constantly	constantly	RB
9937	333	17	and	and	CC
9937	333	18	that	that	DT
9937	333	19	may	may	MD
9937	333	20	be	be	VB
9937	333	21	used	use	VBN
9937	333	22	as	as	IN
9937	333	23	a	a	DT
9937	333	24	foundation	foundation	NN
9937	333	25	for	for	IN
9937	333	26	various	various	JJ
9937	333	27	kinds	kind	NNS
9937	333	28	of	of	IN
9937	333	29	soups	soup	NNS
9937	333	30	,	,	,
9937	333	31	sauces	sauce	NNS
9937	333	32	,	,	,
9937	333	33	and	and	CC
9937	333	34	gravies	gravy	NNS
9937	333	35	,	,	,
9937	333	36	or	or	CC
9937	333	37	as	as	IN
9937	333	38	a	a	DT
9937	333	39	broth	broth	NN
9937	333	40	for	for	IN
9937	333	41	making	make	VBG
9937	333	42	casserole	casserole	NN
9937	333	43	dishes	dish	NNS
9937	333	44	,	,	,
9937	333	45	household	household	NN
9937	333	46	stock	stock	NN
9937	333	47	will	will	MD
9937	333	48	be	be	VB
9937	333	49	found	find	VBN
9937	333	50	very	very	RB
9937	333	51	satisfactory	satisfactory	JJ
9937	333	52	.	.	.
9937	334	1	Such	such	JJ
9937	334	2	stock	stock	NN
9937	334	3	made	make	VBN
9937	334	4	in	in	IN
9937	334	5	quantity	quantity	NN
9937	334	6	and	and	CC
9937	334	7	kept	keep	VBD
9937	334	8	in	in	IN
9937	334	9	a	a	DT
9937	334	10	sufficiently	sufficiently	RB
9937	334	11	cool	cool	JJ
9937	334	12	place	place	NN
9937	334	13	may	may	MD
9937	334	14	be	be	VB
9937	334	15	used	use	VBN
9937	334	16	for	for	IN
9937	334	17	several	several	JJ
9937	334	18	days	day	NNS
9937	334	19	before	before	IN
9937	334	20	it	-PRON-	PRP
9937	334	21	spoils	spoil	VBZ
9937	334	22	.	.	.
9937	335	1	Since	since	IN
9937	335	2	most	most	JJS
9937	335	3	of	of	IN
9937	335	4	the	the	DT
9937	335	5	materials	material	NNS
9937	335	6	used	use	VBN
9937	335	7	in	in	IN
9937	335	8	this	this	DT
9937	335	9	stock	stock	NN
9937	335	10	can	can	MD
9937	335	11	not	not	RB
9937	335	12	be	be	VB
9937	335	13	put	put	VBN
9937	335	14	to	to	IN
9937	335	15	any	any	DT
9937	335	16	other	other	JJ
9937	335	17	particularly	particularly	RB
9937	335	18	good	good	JJ
9937	335	19	use	use	NN
9937	335	20	,	,	,
9937	335	21	and	and	CC
9937	335	22	since	since	IN
9937	335	23	the	the	DT
9937	335	24	labor	labor	NN
9937	335	25	required	require	VBN
9937	335	26	in	in	IN
9937	335	27	making	make	VBG
9937	335	28	it	-PRON-	PRP
9937	335	29	is	be	VBZ
9937	335	30	slight	slight	JJ
9937	335	31	,	,	,
9937	335	32	this	this	DT
9937	335	33	may	may	MD
9937	335	34	be	be	VB
9937	335	35	regarded	regard	VBN
9937	335	36	as	as	IN
9937	335	37	an	an	DT
9937	335	38	extremely	extremely	RB
9937	335	39	economical	economical	JJ
9937	335	40	stock	stock	NN
9937	335	41	.	.	.
9937	336	1	HOUSEHOLD	household	NN
9937	336	2	STOCK	STOCK	NNP
9937	336	3	3	3	CD
9937	336	4	qt	qt	NN
9937	336	5	.	.	.
9937	337	1	cold	cold	JJ
9937	337	2	water	water	NNP
9937	337	3	3	3	CD
9937	337	4	lb	lb	IN
9937	337	5	.	.	.
9937	338	1	meat	meat	NN
9937	338	2	(	(	-LRB-
9937	338	3	trimmings	trimming	NNS
9937	338	4	of	of	IN
9937	338	5	fresh	fresh	JJ
9937	338	6	meat	meat	NN
9937	338	7	,	,	,
9937	338	8	bones	bone	NNS
9937	338	9	,	,	,
9937	338	10	and	and	CC
9937	338	11	tough	tough	JJ
9937	338	12	pieces	piece	NNS
9937	338	13	from	from	IN
9937	338	14	roasts	roast	NNS
9937	338	15	,	,	,
9937	338	16	steaks	steak	NNS
9937	338	17	,	,	,
9937	338	18	etc	etc	FW
9937	338	19	.	.	.
9937	338	20	)	)	-RRB-
9937	339	1	1	1	CD
9937	339	2	medium	medium	JJ
9937	339	3	-	-	HYPH
9937	339	4	sized	sized	JJ
9937	339	5	onion	onion	NN
9937	339	6	4	4	CD
9937	339	7	cloves	clove	NNS
9937	339	8	6	6	CD
9937	339	9	peppercorns	peppercorn	NNS
9937	339	10	Herbs	Herbs	NNP
9937	339	11	Salt	Salt	NNP
9937	339	12	Pepper	Pepper	NNP
9937	339	13	Pour	Pour	NNP
9937	339	14	the	the	DT
9937	339	15	cold	cold	JJ
9937	339	16	water	water	NN
9937	339	17	over	over	IN
9937	339	18	the	the	DT
9937	339	19	meat	meat	NN
9937	339	20	and	and	CC
9937	339	21	bones	bone	NNS
9937	339	22	and	and	CC
9937	339	23	put	put	VBD
9937	339	24	them	-PRON-	PRP
9937	339	25	on	on	IN
9937	339	26	the	the	DT
9937	339	27	fire	fire	NN
9937	339	28	to	to	TO
9937	339	29	cook	cook	VB
9937	339	30	.	.	.
9937	340	1	When	when	WRB
9937	340	2	they	-PRON-	PRP
9937	340	3	come	come	VBP
9937	340	4	to	to	IN
9937	340	5	a	a	DT
9937	340	6	boil	boil	NN
9937	340	7	skim	skim	NN
9937	340	8	well	well	RB
9937	340	9	.	.	.
9937	341	1	Then	then	RB
9937	341	2	cover	cover	NN
9937	341	3	and	and	CC
9937	341	4	simmer	simmer	JJ
9937	341	5	4	4	CD
9937	341	6	to	to	IN
9937	341	7	6	6	CD
9937	341	8	hours	hour	NNS
9937	341	9	.	.	.
9937	342	1	Add	add	VB
9937	342	2	the	the	DT
9937	342	3	onion	onion	NN
9937	342	4	,	,	,
9937	342	5	cloves	clove	NNS
9937	342	6	,	,	,
9937	342	7	peppercorns	peppercorn	NNS
9937	342	8	,	,	,
9937	342	9	and	and	CC
9937	342	10	herbs	herb	NNS
9937	342	11	and	and	CC
9937	342	12	cook	cook	NN
9937	342	13	for	for	IN
9937	342	14	another	another	DT
9937	342	15	hour	hour	NN
9937	342	16	.	.	.
9937	343	1	Add	add	VB
9937	343	2	salt	salt	NN
9937	343	3	and	and	CC
9937	343	4	pepper	pepper	NN
9937	343	5	to	to	TO
9937	343	6	taste	taste	NN
9937	343	7	.	.	.
9937	344	1	Strain	strain	VB
9937	344	2	and	and	CC
9937	344	3	set	set	VBD
9937	344	4	aside	aside	RB
9937	344	5	to	to	IN
9937	344	6	cool	cool	JJ
9937	344	7	.	.	.
9937	345	1	Remove	remove	VB
9937	345	2	the	the	DT
9937	345	3	fat	fat	NN
9937	345	4	.	.	.
9937	346	1	42	42	CD
9937	346	2	.	.	.
9937	347	1	White	white	JJ
9937	347	2	Stock.--An	Stock.--An	NNP
9937	347	3	especially	especially	RB
9937	347	4	nice	nice	JJ
9937	347	5	broth	broth	NN
9937	347	6	having	have	VBG
9937	347	7	a	a	DT
9937	347	8	delicate	delicate	JJ
9937	347	9	flavor	flavor	NN
9937	347	10	and	and	CC
9937	347	11	generally	generally	RB
9937	347	12	used	use	VBN
9937	347	13	for	for	IN
9937	347	14	special	special	JJ
9937	347	15	functions	function	NNS
9937	347	16	when	when	WRB
9937	347	17	an	an	DT
9937	347	18	attractive	attractive	JJ
9937	347	19	meal	meal	NN
9937	347	20	is	be	VBZ
9937	347	21	being	be	VBG
9937	347	22	served	serve	VBN
9937	347	23	to	to	IN
9937	347	24	a	a	DT
9937	347	25	large	large	JJ
9937	347	26	number	number	NN
9937	347	27	of	of	IN
9937	347	28	persons	person	NNS
9937	347	29	is	be	VBZ
9937	347	30	made	make	VBN
9937	347	31	from	from	IN
9937	347	32	veal	veal	NN
9937	347	33	and	and	CC
9937	347	34	fowl	fowl	NN
9937	347	35	and	and	CC
9937	347	36	known	know	VBN
9937	347	37	as	as	IN
9937	347	38	white	white	JJ
9937	347	39	stock	stock	NN
9937	347	40	.	.	.
9937	348	1	If	if	IN
9937	348	2	allowed	allow	VBN
9937	348	3	to	to	TO
9937	348	4	remain	remain	VB
9937	348	5	in	in	IN
9937	348	6	a	a	DT
9937	348	7	cool	cool	JJ
9937	348	8	place	place	NN
9937	348	9	,	,	,
9937	348	10	this	this	DT
9937	348	11	stock	stock	NN
9937	348	12	will	will	MD
9937	348	13	solidify	solidify	VB
9937	348	14	,	,	,
9937	348	15	and	and	CC
9937	348	16	then	then	RB
9937	348	17	it	-PRON-	PRP
9937	348	18	may	may	MD
9937	348	19	be	be	VB
9937	348	20	used	use	VBN
9937	348	21	as	as	IN
9937	348	22	the	the	DT
9937	348	23	basis	basis	NN
9937	348	24	for	for	IN
9937	348	25	a	a	DT
9937	348	26	jellied	jellied	JJ
9937	348	27	meat	meat	NN
9937	348	28	dish	dish	NN
9937	348	29	or	or	CC
9937	348	30	salad	salad	NN
9937	348	31	.	.	.
9937	349	1	WHITE	WHITE	NNP
9937	349	2	STOCK	STOCK	NNP
9937	349	3	5	5	CD
9937	349	4	lb	lb	XX
9937	349	5	.	.	.
9937	350	1	veal	veal	NN
9937	350	2	1	1	CD
9937	350	3	fowl	fowl	NN
9937	350	4	,	,	,
9937	350	5	3	3	CD
9937	350	6	or	or	CC
9937	350	7	4	4	CD
9937	350	8	lb	lb	JJ
9937	350	9	.	.	.
9937	351	1	8	8	CD
9937	351	2	qt	qt	UH
9937	351	3	.	.	.
9937	352	1	cold	cold	JJ
9937	352	2	water	water	NN
9937	352	3	2	2	CD
9937	352	4	medium	medium	NN
9937	352	5	-	-	HYPH
9937	352	6	sized	sized	JJ
9937	352	7	onions	onion	NNS
9937	352	8	2	2	CD
9937	352	9	Tb	Tb	NNP
9937	352	10	.	.	.
9937	353	1	butter	butter	NN
9937	353	2	2	2	CD
9937	353	3	stalks	stalk	NNS
9937	353	4	celery	celery	NN
9937	353	5	1	1	CD
9937	353	6	blade	blade	NN
9937	353	7	mace	mace	NN
9937	353	8	Salt	Salt	NNP
9937	353	9	Pepper	Pepper	NNP
9937	353	10	Cut	Cut	NNP
9937	353	11	the	the	DT
9937	353	12	veal	veal	NN
9937	353	13	and	and	CC
9937	353	14	fowl	fowl	VB
9937	353	15	into	into	IN
9937	353	16	pieces	piece	NNS
9937	353	17	and	and	CC
9937	353	18	add	add	VB
9937	353	19	the	the	DT
9937	353	20	cold	cold	JJ
9937	353	21	water	water	NN
9937	353	22	.	.	.
9937	354	1	Place	place	NN
9937	354	2	on	on	IN
9937	354	3	a	a	DT
9937	354	4	slow	slow	JJ
9937	354	5	fire	fire	NN
9937	354	6	,	,	,
9937	354	7	and	and	CC
9937	354	8	let	let	VB
9937	354	9	come	come	VB
9937	354	10	gradually	gradually	RB
9937	354	11	to	to	IN
9937	354	12	the	the	DT
9937	354	13	boiling	boiling	NN
9937	354	14	point	point	NN
9937	354	15	.	.	.
9937	355	1	Skim	Skim	NNP
9937	355	2	carefully	carefully	RB
9937	355	3	and	and	CC
9937	355	4	place	place	VB
9937	355	5	where	where	WRB
9937	355	6	it	-PRON-	PRP
9937	355	7	will	will	MD
9937	355	8	simmer	simmer	VB
9937	355	9	gently	gently	RB
9937	355	10	for	for	IN
9937	355	11	6	6	CD
9937	355	12	hours	hour	NNS
9937	355	13	.	.	.
9937	356	1	Slice	slice	VB
9937	356	2	the	the	DT
9937	356	3	onions	onion	NNS
9937	356	4	,	,	,
9937	356	5	brown	brown	VB
9937	356	6	slightly	slightly	RB
9937	356	7	in	in	IN
9937	356	8	the	the	DT
9937	356	9	butter	butter	NN
9937	356	10	,	,	,
9937	356	11	and	and	CC
9937	356	12	add	add	VB
9937	356	13	to	to	IN
9937	356	14	the	the	DT
9937	356	15	stock	stock	NN
9937	356	16	with	with	IN
9937	356	17	the	the	DT
9937	356	18	celery	celery	NN
9937	356	19	and	and	CC
9937	356	20	mace	mace	NN
9937	356	21	.	.	.
9937	357	1	Salt	salt	NN
9937	357	2	and	and	CC
9937	357	3	pepper	pepper	NN
9937	357	4	to	to	TO
9937	357	5	suit	suit	VB
9937	357	6	taste	taste	NN
9937	357	7	.	.	.
9937	358	1	Cook	cook	NN
9937	358	2	1	1	CD
9937	358	3	hour	hour	NN
9937	358	4	longer	long	RBR
9937	358	5	and	and	CC
9937	358	6	then	then	RB
9937	358	7	strain	strain	VB
9937	358	8	and	and	CC
9937	358	9	cool	cool	JJ
9937	358	10	.	.	.
9937	359	1	Remove	remove	VB
9937	359	2	the	the	DT
9937	359	3	fat	fat	NN
9937	359	4	before	before	IN
9937	359	5	using	use	VBG
9937	359	6	.	.	.
9937	360	1	43	43	CD
9937	360	2	.	.	.
9937	361	1	Consommé.--One	consommé.--one	NN
9937	361	2	of	of	IN
9937	361	3	the	the	DT
9937	361	4	most	most	RBS
9937	361	5	delicious	delicious	JJ
9937	361	6	of	of	IN
9937	361	7	the	the	DT
9937	361	8	thin	thin	JJ
9937	361	9	,	,	,
9937	361	10	clear	clear	JJ
9937	361	11	broths	broth	NNS
9937	361	12	is	be	VBZ
9937	361	13	consommé	consommé	NN
9937	361	14	.	.	.
9937	362	1	This	this	DT
9937	362	2	is	be	VBZ
9937	362	3	usually	usually	RB
9937	362	4	served	serve	VBN
9937	362	5	plain	plain	JJ
9937	362	6	,	,	,
9937	362	7	but	but	CC
9937	362	8	any	any	DT
9937	362	9	material	material	NN
9937	362	10	that	that	WDT
9937	362	11	will	will	MD
9937	362	12	not	not	RB
9937	362	13	cloud	cloud	VB
9937	362	14	it	-PRON-	PRP
9937	362	15	,	,	,
9937	362	16	such	such	JJ
9937	362	17	as	as	IN
9937	362	18	finely	finely	RB
9937	362	19	diced	dice	VBN
9937	362	20	vegetables	vegetable	NNS
9937	362	21	,	,	,
9937	362	22	green	green	JJ
9937	362	23	peas	pea	NNS
9937	362	24	,	,	,
9937	362	25	tiny	tiny	JJ
9937	362	26	pieces	piece	NNS
9937	362	27	of	of	IN
9937	362	28	fowl	fowl	NN
9937	362	29	or	or	CC
9937	362	30	meat	meat	NN
9937	362	31	,	,	,
9937	362	32	may	may	MD
9937	362	33	,	,	,
9937	362	34	if	if	IN
9937	362	35	desired	desire	VBN
9937	362	36	,	,	,
9937	362	37	be	be	VB
9937	362	38	added	add	VBN
9937	362	39	to	to	IN
9937	362	40	it	-PRON-	PRP
9937	362	41	before	before	IN
9937	362	42	it	-PRON-	PRP
9937	362	43	is	be	VBZ
9937	362	44	served	serve	VBN
9937	362	45	.	.	.
9937	363	1	As	as	IN
9937	363	2	a	a	DT
9937	363	3	rule	rule	NN
9937	363	4	,	,	,
9937	363	5	only	only	RB
9937	363	6	a	a	DT
9937	363	7	very	very	RB
9937	363	8	small	small	JJ
9937	363	9	quantity	quantity	NN
9937	363	10	of	of	IN
9937	363	11	such	such	JJ
9937	363	12	material	material	NN
9937	363	13	is	be	VBZ
9937	363	14	used	use	VBN
9937	363	15	for	for	IN
9937	363	16	each	each	DT
9937	363	17	serving	serving	NN
9937	363	18	.	.	.
9937	364	1	CONSOMMÉ	CONSOMMÉ	NNP
9937	364	2	4	4	CD
9937	364	3	lb	lb	RB
9937	364	4	.	.	.
9937	365	1	lower	low	JJR
9937	365	2	round	round	NN
9937	365	3	of	of	IN
9937	365	4	beef	beef	NN
9937	365	5	4	4	CD
9937	365	6	lb	lb	IN
9937	365	7	.	.	.
9937	366	1	shin	shin	NNP
9937	366	2	of	of	IN
9937	366	3	veal	veal	NN
9937	366	4	1/4	1/4	CD
9937	366	5	c.	c.	NN
9937	366	6	butter	butter	NN
9937	366	7	8	8	CD
9937	366	8	qt	qt	NN
9937	366	9	.	.	.
9937	367	1	cold	cold	JJ
9937	367	2	water	water	NN
9937	367	3	1	1	CD
9937	367	4	small	small	JJ
9937	367	5	carrot	carrot	NN
9937	367	6	1	1	CD
9937	367	7	large	large	JJ
9937	367	8	onion	onion	NN
9937	367	9	2	2	CD
9937	367	10	stalks	stalk	NNS
9937	367	11	celery	celery	NN
9937	367	12	12	12	CD
9937	367	13	peppercorns	peppercorn	NNS
9937	367	14	5	5	CD
9937	367	15	cloves	clove	NNS
9937	367	16	4	4	CD
9937	367	17	sprigs	sprig	NNS
9937	367	18	parsley	parsley	NN
9937	367	19	Pinch	Pinch	NNP
9937	367	20	summer	summer	NN
9937	367	21	savory	savory	NN
9937	367	22	Pinch	Pinch	NNP
9937	367	23	thyme	thyme	NNS
9937	367	24	2	2	CD
9937	367	25	bay	bay	NN
9937	367	26	leaves	leave	NNS
9937	367	27	Salt	Salt	NNP
9937	367	28	Pepper	Pepper	NNP
9937	367	29	Cut	Cut	NNP
9937	367	30	the	the	DT
9937	367	31	beef	beef	NN
9937	367	32	and	and	CC
9937	367	33	veal	veal	NN
9937	367	34	into	into	IN
9937	367	35	small	small	JJ
9937	367	36	pieces	piece	NNS
9937	367	37	.	.	.
9937	368	1	Put	put	VB
9937	368	2	the	the	DT
9937	368	3	butter	butter	NN
9937	368	4	and	and	CC
9937	368	5	meat	meat	NN
9937	368	6	into	into	IN
9937	368	7	the	the	DT
9937	368	8	stock	stock	NN
9937	368	9	kettle	kettle	NN
9937	368	10	,	,	,
9937	368	11	and	and	CC
9937	368	12	stir	stir	VB
9937	368	13	over	over	IN
9937	368	14	the	the	DT
9937	368	15	fire	fire	NN
9937	368	16	until	until	IN
9937	368	17	the	the	DT
9937	368	18	meat	meat	NN
9937	368	19	begins	begin	VBZ
9937	368	20	to	to	TO
9937	368	21	brown	brown	VB
9937	368	22	.	.	.
9937	369	1	Add	add	VB
9937	369	2	the	the	DT
9937	369	3	cold	cold	JJ
9937	369	4	water	water	NN
9937	369	5	,	,	,
9937	369	6	and	and	CC
9937	369	7	let	let	VB
9937	369	8	come	come	VB
9937	369	9	to	to	IN
9937	369	10	the	the	DT
9937	369	11	boiling	boiling	NN
9937	369	12	point	point	NN
9937	369	13	.	.	.
9937	370	1	Skim	Skim	NNP
9937	370	2	carefully	carefully	RB
9937	370	3	and	and	CC
9937	370	4	let	let	VB
9937	370	5	simmer	simmer	NN
9937	370	6	for	for	IN
9937	370	7	6	6	CD
9937	370	8	hours	hour	NNS
9937	370	9	.	.	.
9937	371	1	Cut	cut	VB
9937	371	2	the	the	DT
9937	371	3	vegetables	vegetable	NNS
9937	371	4	into	into	IN
9937	371	5	small	small	JJ
9937	371	6	pieces	piece	NNS
9937	371	7	and	and	CC
9937	371	8	add	add	VB
9937	371	9	to	to	IN
9937	371	10	the	the	DT
9937	371	11	stock	stock	NN
9937	371	12	with	with	IN
9937	371	13	the	the	DT
9937	371	14	spices	spice	NNS
9937	371	15	and	and	CC
9937	371	16	herbs	herb	NNS
9937	371	17	.	.	.
9937	372	1	Cook	cook	NN
9937	372	2	for	for	IN
9937	372	3	1	1	CD
9937	372	4	hour	hour	NN
9937	372	5	,	,	,
9937	372	6	adding	add	VBG
9937	372	7	salt	salt	NN
9937	372	8	and	and	CC
9937	372	9	pepper	pepper	NN
9937	372	10	to	to	TO
9937	372	11	suit	suit	VB
9937	372	12	taste	taste	NN
9937	372	13	.	.	.
9937	373	1	Strain	strain	VB
9937	373	2	and	and	CC
9937	373	3	cool	cool	JJ
9937	373	4	.	.	.
9937	374	1	Remove	remove	VB
9937	374	2	the	the	DT
9937	374	3	fat	fat	JJ
9937	374	4	and	and	CC
9937	374	5	clear	clear	JJ
9937	374	6	according	accord	VBG
9937	374	7	to	to	IN
9937	374	8	directions	direction	NNS
9937	374	9	previously	previously	RB
9937	374	10	given	give	VBN
9937	374	11	.	.	.
9937	375	1	44	44	CD
9937	375	2	.	.	.
9937	376	1	Tomato	Tomato	NNP
9937	376	2	Bouillon.--It	Bouillon.--It	NNP
9937	376	3	is	be	VBZ
9937	376	4	possible	possible	JJ
9937	376	5	to	to	TO
9937	376	6	make	make	VB
9937	376	7	a	a	DT
9937	376	8	clear	clear	JJ
9937	376	9	tomato	tomato	NN
9937	376	10	soup	soup	NN
9937	376	11	without	without	IN
9937	376	12	meat	meat	NN
9937	376	13	stock	stock	NN
9937	376	14	,	,	,
9937	376	15	but	but	CC
9937	376	16	the	the	DT
9937	376	17	recipe	recipe	NN
9937	376	18	here	here	RB
9937	376	19	given	give	VBN
9937	376	20	,	,	,
9937	376	21	which	which	WDT
9937	376	22	is	be	VBZ
9937	376	23	made	make	VBN
9937	376	24	with	with	IN
9937	376	25	meat	meat	NN
9937	376	26	stock	stock	NN
9937	376	27	,	,	,
9937	376	28	has	have	VBZ
9937	376	29	the	the	DT
9937	376	30	advantage	advantage	NN
9937	376	31	of	of	IN
9937	376	32	possessing	possess	VBG
9937	376	33	a	a	DT
9937	376	34	better	well	JJR
9937	376	35	flavor	flavor	NN
9937	376	36	.	.	.
9937	377	1	The	the	DT
9937	377	2	tomato	tomato	NN
9937	377	3	in	in	IN
9937	377	4	this	this	DT
9937	377	5	bouillon	bouillon	NN
9937	377	6	lends	lend	VBZ
9937	377	7	an	an	DT
9937	377	8	agreeable	agreeable	JJ
9937	377	9	color	color	NN
9937	377	10	and	and	CC
9937	377	11	flavor	flavor	NN
9937	377	12	and	and	CC
9937	377	13	affords	afford	VBZ
9937	377	14	a	a	DT
9937	377	15	change	change	NN
9937	377	16	from	from	IN
9937	377	17	the	the	DT
9937	377	18	usual	usual	JJ
9937	377	19	clear	clear	JJ
9937	377	20	soup	soup	NN
9937	377	21	.	.	.
9937	378	1	Cooked	cook	VBN
9937	378	2	rice	rice	NN
9937	378	3	,	,	,
9937	378	4	macaroni	macaroni	NNP
9937	378	5	,	,	,
9937	378	6	spaghetti	spaghetti	NNP
9937	378	7	,	,	,
9937	378	8	or	or	CC
9937	378	9	vermicelli	vermicelli	NNP
9937	378	10	may	may	MD
9937	378	11	be	be	VB
9937	378	12	added	add	VBN
9937	378	13	to	to	IN
9937	378	14	tomato	tomato	NNP
9937	378	15	bouillon	bouillon	NN
9937	378	16	to	to	TO
9937	378	17	provide	provide	VB
9937	378	18	an	an	DT
9937	378	19	additional	additional	JJ
9937	378	20	quantity	quantity	NN
9937	378	21	of	of	IN
9937	378	22	nutrition	nutrition	NN
9937	378	23	and	and	CC
9937	378	24	vary	vary	VBP
9937	378	25	the	the	DT
9937	378	26	plain	plain	JJ
9937	378	27	soup	soup	NN
9937	378	28	.	.	.
9937	379	1	TOMATO	tomato	NN
9937	379	2	BOUILLON	BOUILLON	NNS
9937	379	3	(	(	-LRB-
9937	379	4	Sufficient	sufficient	JJ
9937	379	5	to	to	TO
9937	379	6	Serve	serve	VB
9937	379	7	Eight	eight	CD
9937	379	8	)	)	-RRB-
9937	379	9	1	1	CD
9937	379	10	qt	qt	UH
9937	379	11	,	,	,
9937	379	12	meat	meat	NN
9937	379	13	stock	stock	NN
9937	379	14	1	1	CD
9937	379	15	tsp	tsp	NN
9937	379	16	.	.	.
9937	380	1	salt	salt	NN
9937	380	2	1	1	CD
9937	380	3	Tb	Tb	NNP
9937	380	4	.	.	.
9937	381	1	sugar	sugar	NNP
9937	381	2	1/4	1/4	CD
9937	381	3	tsp	tsp	NN
9937	381	4	.	.	.
9937	382	1	pepper	pepper	NN
9937	382	2	1	1	CD
9937	382	3	can	can	MD
9937	382	4	tomatoes	tomatoe	VBZ
9937	382	5	Heat	heat	VB
9937	382	6	the	the	DT
9937	382	7	stock	stock	NN
9937	382	8	,	,	,
9937	382	9	and	and	CC
9937	382	10	to	to	IN
9937	382	11	it	-PRON-	PRP
9937	382	12	add	add	VB
9937	382	13	the	the	DT
9937	382	14	salt	salt	NN
9937	382	15	,	,	,
9937	382	16	sugar	sugar	NN
9937	382	17	,	,	,
9937	382	18	and	and	CC
9937	382	19	pepper	pepper	NN
9937	382	20	.	.	.
9937	383	1	Rub	rub	VB
9937	383	2	the	the	DT
9937	383	3	tomatoes	tomato	NNS
9937	383	4	through	through	IN
9937	383	5	a	a	DT
9937	383	6	fine	fine	JJ
9937	383	7	sieve	sieve	NN
9937	383	8	,	,	,
9937	383	9	and	and	CC
9937	383	10	add	add	VB
9937	383	11	them	-PRON-	PRP
9937	383	12	to	to	IN
9937	383	13	the	the	DT
9937	383	14	stock	stock	NN
9937	383	15	.	.	.
9937	384	1	Cook	cook	VB
9937	384	2	together	together	RB
9937	384	3	for	for	IN
9937	384	4	a	a	DT
9937	384	5	few	few	JJ
9937	384	6	minutes	minute	NNS
9937	384	7	and	and	CC
9937	384	8	serve	serve	VBP
9937	384	9	.	.	.
9937	385	1	HEAVY	heavy	JJ
9937	385	2	THICK	THICK	NNP
9937	385	3	SOUPS	SOUPS	NNP
9937	385	4	45	45	CD
9937	385	5	.	.	.
9937	386	1	Julienne	Julienne	NNP
9937	386	2	Soup.--A	soup.--a	CD
9937	386	3	very	very	RB
9937	386	4	good	good	JJ
9937	386	5	way	way	NN
9937	386	6	in	in	IN
9937	386	7	which	which	WDT
9937	386	8	to	to	TO
9937	386	9	utilize	utilize	VB
9937	386	10	any	any	DT
9937	386	11	small	small	JJ
9937	386	12	quantities	quantity	NNS
9937	386	13	of	of	IN
9937	386	14	vegetables	vegetable	NNS
9937	386	15	that	that	WDT
9937	386	16	may	may	MD
9937	386	17	be	be	VB
9937	386	18	in	in	IN
9937	386	19	supply	supply	NN
9937	386	20	but	but	CC
9937	386	21	are	be	VBP
9937	386	22	not	not	RB
9937	386	23	sufficient	sufficient	JJ
9937	386	24	to	to	TO
9937	386	25	serve	serve	VB
9937	386	26	alone	alone	JJ
9937	386	27	is	be	VBZ
9937	386	28	to	to	TO
9937	386	29	use	use	VB
9937	386	30	them	-PRON-	PRP
9937	386	31	in	in	IN
9937	386	32	julienne	julienne	NNP
9937	386	33	soup	soup	NNP
9937	386	34	.	.	.
9937	387	1	For	for	IN
9937	387	2	soup	soup	NN
9937	387	3	of	of	IN
9937	387	4	this	this	DT
9937	387	5	kind	kind	NN
9937	387	6	,	,	,
9937	387	7	vegetables	vegetable	NNS
9937	387	8	are	be	VBP
9937	387	9	often	often	RB
9937	387	10	cut	cut	VBN
9937	387	11	into	into	IN
9937	387	12	fancy	fancy	JJ
9937	387	13	shapes	shape	NNS
9937	387	14	,	,	,
9937	387	15	but	but	CC
9937	387	16	this	this	DT
9937	387	17	is	be	VBZ
9937	387	18	a	a	DT
9937	387	19	more	more	RBR
9937	387	20	or	or	CC
9937	387	21	less	less	RBR
9937	387	22	wasteful	wasteful	JJ
9937	387	23	practice	practice	NN
9937	387	24	and	and	CC
9937	387	25	should	should	MD
9937	387	26	not	not	RB
9937	387	27	be	be	VB
9937	387	28	followed	follow	VBN
9937	387	29	,	,	,
9937	387	30	as	as	IN
9937	387	31	tiny	tiny	JJ
9937	387	32	strips	strip	NNS
9937	387	33	or	or	CC
9937	387	34	dice	dice	NNS
9937	387	35	cut	cut	VBN
9937	387	36	finely	finely	RB
9937	387	37	and	and	CC
9937	387	38	carefully	carefully	RB
9937	387	39	are	be	VBP
9937	387	40	quite	quite	RB
9937	387	41	as	as	RB
9937	387	42	agreeable	agreeable	JJ
9937	387	43	.	.	.
9937	388	1	The	the	DT
9937	388	2	vegetables	vegetable	NNS
9937	388	3	do	do	VBP
9937	388	4	not	not	RB
9937	388	5	add	add	VB
9937	388	6	a	a	DT
9937	388	7	large	large	JJ
9937	388	8	amount	amount	NN
9937	388	9	of	of	IN
9937	388	10	nutriment	nutriment	NN
9937	388	11	to	to	IN
9937	388	12	this	this	DT
9937	388	13	soup	soup	NN
9937	388	14	,	,	,
9937	388	15	but	but	CC
9937	388	16	they	-PRON-	PRP
9937	388	17	introduce	introduce	VBP
9937	388	18	into	into	IN
9937	388	19	the	the	DT
9937	388	20	soup	soup	NN
9937	388	21	mineral	mineral	NN
9937	388	22	salts	salt	VBZ
9937	388	23	that	that	IN
9937	388	24	the	the	DT
9937	388	25	soups	soup	NNS
9937	388	26	would	would	MD
9937	388	27	otherwise	otherwise	RB
9937	388	28	not	not	RB
9937	388	29	have	have	VB
9937	388	30	and	and	CC
9937	388	31	they	-PRON-	PRP
9937	388	32	also	also	RB
9937	388	33	add	add	VBP
9937	388	34	a	a	DT
9937	388	35	variety	variety	NN
9937	388	36	of	of	IN
9937	388	37	flavor	flavor	NN
9937	388	38	.	.	.
9937	389	1	JULIENNE	JULIENNE	NNP
9937	389	2	SOUP	SOUP	NNP
9937	389	3	(	(	-LRB-
9937	389	4	Sufficient	sufficient	JJ
9937	389	5	to	to	TO
9937	389	6	Serve	serve	VB
9937	389	7	Six	six	CD
9937	389	8	)	)	-RRB-
9937	389	9	1	1	CD
9937	389	10	pt	pt	NN
9937	389	11	.	.	.
9937	390	1	mixed	mixed	JJ
9937	390	2	vegetables	vegetable	NNS
9937	390	3	1/2	1/2	CD
9937	390	4	tsp	tsp	NN
9937	390	5	.	.	.
9937	391	1	salt	salt	NN
9937	391	2	1	1	CD
9937	391	3	qt	qt	UH
9937	391	4	.	.	.
9937	392	1	stock	stock	NN
9937	392	2	1/4	1/4	CD
9937	392	3	tsp	tsp	NN
9937	392	4	.	.	.
9937	393	1	pepper	pepper	NNP
9937	393	2	Cut	Cut	NNP
9937	393	3	into	into	IN
9937	393	4	tiny	tiny	JJ
9937	393	5	dice	dice	NNS
9937	393	6	or	or	CC
9937	393	7	into	into	IN
9937	393	8	strips	strip	NNS
9937	393	9	such	such	JJ
9937	393	10	vegetables	vegetable	NNS
9937	393	11	as	as	IN
9937	393	12	celery	celery	NN
9937	393	13	,	,	,
9937	393	14	carrots	carrot	NNS
9937	393	15	,	,	,
9937	393	16	and	and	CC
9937	393	17	turnips	turnip	NNS
9937	393	18	,	,	,
9937	393	19	making	make	VBG
9937	393	20	them	-PRON-	PRP
9937	393	21	as	as	IN
9937	393	22	nearly	nearly	RB
9937	393	23	the	the	DT
9937	393	24	same	same	JJ
9937	393	25	size	size	NN
9937	393	26	and	and	CC
9937	393	27	shape	shape	NN
9937	393	28	as	as	IN
9937	393	29	possible	possible	JJ
9937	393	30	.	.	.
9937	394	1	Put	put	VB
9937	394	2	them	-PRON-	PRP
9937	394	3	on	on	RP
9937	394	4	to	to	TO
9937	394	5	cook	cook	VB
9937	394	6	in	in	RP
9937	394	7	enough	enough	JJ
9937	394	8	boiling	boil	VBG
9937	394	9	salted	salt	VBN
9937	394	10	water	water	NN
9937	394	11	to	to	TO
9937	394	12	cover	cover	VB
9937	394	13	well	well	RB
9937	394	14	.	.	.
9937	395	1	Cook	cook	VB
9937	395	2	until	until	IN
9937	395	3	they	-PRON-	PRP
9937	395	4	are	be	VBP
9937	395	5	soft	soft	JJ
9937	395	6	enough	enough	RB
9937	395	7	to	to	TO
9937	395	8	be	be	VB
9937	395	9	pierced	pierce	VBN
9937	395	10	with	with	IN
9937	395	11	a	a	DT
9937	395	12	fork	fork	NN
9937	395	13	,	,	,
9937	395	14	but	but	CC
9937	395	15	do	do	VBP
9937	395	16	not	not	RB
9937	395	17	lose	lose	VB
9937	395	18	their	-PRON-	PRP$
9937	395	19	shape	shape	NN
9937	395	20	.	.	.
9937	396	1	Drain	drain	VB
9937	396	2	off	off	IN
9937	396	3	the	the	DT
9937	396	4	water	water	NN
9937	396	5	and	and	CC
9937	396	6	put	put	VBD
9937	396	7	the	the	DT
9937	396	8	vegetables	vegetable	NNS
9937	396	9	into	into	IN
9937	396	10	the	the	DT
9937	396	11	stock	stock	NN
9937	396	12	.	.	.
9937	397	1	Bring	bring	VB
9937	397	2	to	to	IN
9937	397	3	the	the	DT
9937	397	4	boiling	boiling	NN
9937	397	5	point	point	NN
9937	397	6	,	,	,
9937	397	7	season	season	NN
9937	397	8	with	with	IN
9937	397	9	the	the	DT
9937	397	10	pepper	pepper	NN
9937	397	11	,	,	,
9937	397	12	and	and	CC
9937	397	13	serve	serve	VB
9937	397	14	.	.	.
9937	398	1	46	46	CD
9937	398	2	.	.	.
9937	399	1	Ox	ox	JJ
9937	399	2	-	-	HYPH
9937	399	3	Tail	tail	NN
9937	399	4	Soup.--The	soup.--the	JJ
9937	399	5	use	use	NN
9937	399	6	of	of	IN
9937	399	7	ox	ox	JJ
9937	399	8	tails	tail	NNS
9937	399	9	for	for	IN
9937	399	10	soup	soup	NN
9937	399	11	helps	help	VBZ
9937	399	12	to	to	TO
9937	399	13	utilize	utilize	VB
9937	399	14	a	a	DT
9937	399	15	part	part	NN
9937	399	16	of	of	IN
9937	399	17	the	the	DT
9937	399	18	beef	beef	NN
9937	399	19	that	that	WDT
9937	399	20	would	would	MD
9937	399	21	ordinarily	ordinarily	RB
9937	399	22	be	be	VB
9937	399	23	wasted	waste	VBN
9937	399	24	,	,	,
9937	399	25	and	and	CC
9937	399	26	,	,	,
9937	399	27	as	as	IN
9937	399	28	a	a	DT
9937	399	29	rule	rule	NN
9937	399	30	,	,	,
9937	399	31	ox	ox	JJ
9937	399	32	tails	tail	NNS
9937	399	33	are	be	VBP
9937	399	34	comparatively	comparatively	RB
9937	399	35	cheap	cheap	JJ
9937	399	36	.	.	.
9937	400	1	Usually	usually	RB
9937	400	2	the	the	DT
9937	400	3	little	little	JJ
9937	400	4	bits	bit	NNS
9937	400	5	of	of	IN
9937	400	6	meat	meat	NN
9937	400	7	that	that	WDT
9937	400	8	cook	cook	VBP
9937	400	9	off	off	RP
9937	400	10	the	the	DT
9937	400	11	bones	bone	NNS
9937	400	12	are	be	VBP
9937	400	13	allowed	allow	VBN
9937	400	14	to	to	TO
9937	400	15	remain	remain	VB
9937	400	16	in	in	IN
9937	400	17	the	the	DT
9937	400	18	soup	soup	NN
9937	400	19	.	.	.
9937	401	1	Variety	variety	NN
9937	401	2	may	may	MD
9937	401	3	be	be	VB
9937	401	4	obtained	obtain	VBN
9937	401	5	by	by	IN
9937	401	6	the	the	DT
9937	401	7	addition	addition	NN
9937	401	8	of	of	IN
9937	401	9	different	different	JJ
9937	401	10	kinds	kind	NNS
9937	401	11	of	of	IN
9937	401	12	vegetables	vegetable	NNS
9937	401	13	.	.	.
9937	402	1	OX	OX	NNP
9937	402	2	-	-	HYPH
9937	402	3	TAIL	tail	NN
9937	402	4	SOUP	SOUP	NNP
9937	402	5	(	(	-LRB-
9937	402	6	Sufficient	sufficient	JJ
9937	402	7	to	to	TO
9937	402	8	Serve	serve	VB
9937	402	9	Eight	eight	CD
9937	402	10	)	)	-RRB-
9937	402	11	2	2	CD
9937	402	12	ox	ox	NN
9937	402	13	tails	tail	NNS
9937	402	14	1	1	CD
9937	402	15	large	large	JJ
9937	402	16	onion	onion	NN
9937	402	17	1	1	CD
9937	402	18	Tb	Tb	NNP
9937	402	19	.	.	.
9937	403	1	beef	beef	NN
9937	403	2	drippings	dripping	NNS
9937	403	3	4	4	CD
9937	403	4	qt	qt	RB
9937	403	5	.	.	.
9937	404	1	cold	cold	JJ
9937	404	2	water	water	NN
9937	404	3	1	1	CD
9937	404	4	Tb	Tb	NNP
9937	404	5	.	.	.
9937	405	1	mixed	mixed	JJ
9937	405	2	herbs	herbs	NNP
9937	405	3	4	4	CD
9937	405	4	peppercorns	peppercorn	NNS
9937	405	5	1	1	CD
9937	405	6	Tb	Tb	NNP
9937	405	7	.	.	.
9937	406	1	salt	salt	NN
9937	406	2	Wash	Wash	NNP
9937	406	3	and	and	CC
9937	406	4	cut	cut	VBD
9937	406	5	up	up	RP
9937	406	6	the	the	DT
9937	406	7	ox	ox	JJ
9937	406	8	tails	tail	NNS
9937	406	9	,	,	,
9937	406	10	separating	separate	VBG
9937	406	11	them	-PRON-	PRP
9937	406	12	at	at	IN
9937	406	13	the	the	DT
9937	406	14	joints	joint	NNS
9937	406	15	.	.	.
9937	407	1	Slice	slice	VB
9937	407	2	the	the	DT
9937	407	3	onion	onion	NN
9937	407	4	and	and	CC
9937	407	5	brown	brown	VB
9937	407	6	it	-PRON-	PRP
9937	407	7	and	and	CC
9937	407	8	half	half	NN
9937	407	9	of	of	IN
9937	407	10	the	the	DT
9937	407	11	ox	ox	JJ
9937	407	12	tails	tail	NNS
9937	407	13	in	in	IN
9937	407	14	the	the	DT
9937	407	15	beef	beef	NN
9937	407	16	drippings	dripping	NNS
9937	407	17	.	.	.
9937	408	1	When	when	WRB
9937	408	2	they	-PRON-	PRP
9937	408	3	are	be	VBP
9937	408	4	browned	brown	VBN
9937	408	5	,	,	,
9937	408	6	put	put	VB
9937	408	7	them	-PRON-	PRP
9937	408	8	and	and	CC
9937	408	9	the	the	DT
9937	408	10	remainder	remainder	NN
9937	408	11	of	of	IN
9937	408	12	the	the	DT
9937	408	13	ox	ox	JJ
9937	408	14	tails	tail	NNS
9937	408	15	into	into	IN
9937	408	16	a	a	DT
9937	408	17	kettle	kettle	NN
9937	408	18	.	.	.
9937	409	1	Add	add	VB
9937	409	2	the	the	DT
9937	409	3	water	water	NN
9937	409	4	and	and	CC
9937	409	5	the	the	DT
9937	409	6	herbs	herb	NNS
9937	409	7	and	and	CC
9937	409	8	peppercorns	peppercorns	NNPS
9937	409	9	tied	tie	VBN
9937	409	10	in	in	IN
9937	409	11	a	a	DT
9937	409	12	little	little	JJ
9937	409	13	piece	piece	NN
9937	409	14	of	of	IN
9937	409	15	cheesecloth	cheesecloth	NN
9937	409	16	.	.	.
9937	410	1	Bring	bring	VB
9937	410	2	to	to	IN
9937	410	3	the	the	DT
9937	410	4	boiling	boiling	NN
9937	410	5	point	point	NN
9937	410	6	,	,	,
9937	410	7	and	and	CC
9937	410	8	then	then	RB
9937	410	9	simmer	simmer	NN
9937	410	10	for	for	IN
9937	410	11	3	3	CD
9937	410	12	to	to	IN
9937	410	13	4	4	CD
9937	410	14	hours	hour	NNS
9937	410	15	or	or	CC
9937	410	16	until	until	IN
9937	410	17	the	the	DT
9937	410	18	meat	meat	NN
9937	410	19	separates	separate	NNS
9937	410	20	from	from	IN
9937	410	21	the	the	DT
9937	410	22	bones	bone	NNS
9937	410	23	.	.	.
9937	411	1	Add	add	VB
9937	411	2	the	the	DT
9937	411	3	salt	salt	NN
9937	411	4	an	an	DT
9937	411	5	hour	hour	NN
9937	411	6	before	before	IN
9937	411	7	serving	serve	VBG
9937	411	8	the	the	DT
9937	411	9	soup	soup	NN
9937	411	10	.	.	.
9937	412	1	Remove	remove	VB
9937	412	2	the	the	DT
9937	412	3	fat	fat	NN
9937	412	4	and	and	CC
9937	412	5	serve	serve	VB
9937	412	6	some	some	DT
9937	412	7	of	of	IN
9937	412	8	the	the	DT
9937	412	9	nicest	nice	JJS
9937	412	10	joints	joint	NNS
9937	412	11	with	with	IN
9937	412	12	the	the	DT
9937	412	13	soup	soup	NN
9937	412	14	.	.	.
9937	413	1	If	if	IN
9937	413	2	vegetables	vegetable	NNS
9937	413	3	are	be	VBP
9937	413	4	desired	desire	VBN
9937	413	5	,	,	,
9937	413	6	they	-PRON-	PRP
9937	413	7	should	should	MD
9937	413	8	be	be	VB
9937	413	9	diced	dice	VBN
9937	413	10	and	and	CC
9937	413	11	added	add	VBN
9937	413	12	20	20	CD
9937	413	13	minutes	minute	NNS
9937	413	14	before	before	IN
9937	413	15	serving	serve	VBG
9937	413	16	,	,	,
9937	413	17	so	so	IN
9937	413	18	that	that	IN
9937	413	19	they	-PRON-	PRP
9937	413	20	will	will	MD
9937	413	21	be	be	VB
9937	413	22	cooked	cook	VBN
9937	413	23	soft	soft	JJ
9937	413	24	.	.	.
9937	414	1	47	47	CD
9937	414	2	.	.	.
9937	415	1	Mulligatawny	Mulligatawny	NNP
9937	415	2	Soup.--If	Soup.--If	NNP
9937	415	3	a	a	DT
9937	415	4	highly	highly	RB
9937	415	5	seasoned	season	VBN
9937	415	6	soup	soup	NN
9937	415	7	is	be	VBZ
9937	415	8	desired	desire	VBN
9937	415	9	,	,	,
9937	415	10	mulligatawny	mulligatawny	JJ
9937	415	11	,	,	,
9937	415	12	although	although	IN
9937	415	13	not	not	RB
9937	415	14	a	a	DT
9937	415	15	particularly	particularly	RB
9937	415	16	cheap	cheap	JJ
9937	415	17	soup	soup	NN
9937	415	18	,	,	,
9937	415	19	will	will	MD
9937	415	20	be	be	VB
9937	415	21	found	find	VBN
9937	415	22	very	very	RB
9937	415	23	satisfactory	satisfactory	JJ
9937	415	24	.	.	.
9937	416	1	The	the	DT
9937	416	2	curry	curry	NN
9937	416	3	powder	powder	NN
9937	416	4	that	that	WDT
9937	416	5	is	be	VBZ
9937	416	6	used	use	VBN
9937	416	7	adds	add	VBZ
9937	416	8	an	an	DT
9937	416	9	unusual	unusual	JJ
9937	416	10	flavor	flavor	NN
9937	416	11	that	that	WDT
9937	416	12	is	be	VBZ
9937	416	13	pleasing	pleasing	JJ
9937	416	14	to	to	IN
9937	416	15	many	many	JJ
9937	416	16	people	people	NNS
9937	416	17	,	,	,
9937	416	18	but	but	CC
9937	416	19	if	if	IN
9937	416	20	it	-PRON-	PRP
9937	416	21	is	be	VBZ
9937	416	22	not	not	RB
9937	416	23	desired	desire	VBN
9937	416	24	,	,	,
9937	416	25	it	-PRON-	PRP
9937	416	26	may	may	MD
9937	416	27	be	be	VB
9937	416	28	omitted	omit	VBN
9937	416	29	.	.	.
9937	417	1	MULLIGATAWNY	MULLIGATAWNY	NNP
9937	417	2	SOUP	SOUP	NNP
9937	417	3	(	(	-LRB-
9937	417	4	Sufficient	sufficient	JJ
9937	417	5	to	to	TO
9937	417	6	Serve	serve	VB
9937	417	7	Eight	eight	CD
9937	417	8	)	)	-RRB-
9937	417	9	3	3	CD
9937	417	10	lb	lb	XX
9937	417	11	.	.	.
9937	418	1	chicken	chicken	NN
9937	418	2	1	1	CD
9937	418	3	lb	lb	XX
9937	418	4	.	.	.
9937	419	1	veal	veal	NN
9937	419	2	4	4	CD
9937	419	3	qt	qt	RB
9937	419	4	.	.	.
9937	420	1	cold	cold	JJ
9937	420	2	water	water	NN
9937	420	3	2	2	CD
9937	420	4	onions	onion	NNS
9937	420	5	1	1	CD
9937	420	6	Tb	Tb	NNP
9937	420	7	.	.	.
9937	421	1	butter	butter	NN
9937	421	2	4	4	CD
9937	421	3	peppercorns	peppercorn	NNS
9937	421	4	4	4	CD
9937	421	5	cloves	clove	NNS
9937	421	6	1	1	CD
9937	421	7	stalk	stalk	NN
9937	421	8	celery	celery	NN
9937	421	9	1	1	CD
9937	421	10	Tb	Tb	NNP
9937	421	11	.	.	.
9937	422	1	curry	curry	NNP
9937	422	2	powder	powder	NNP
9937	422	3	1	1	CD
9937	422	4	tsp	tsp	NN
9937	422	5	.	.	.
9937	423	1	salt	salt	NN
9937	423	2	1/4	1/4	CD
9937	423	3	tsp	tsp	NN
9937	423	4	.	.	.
9937	424	1	pepper	pepper	NN
9937	424	2	1	1	CD
9937	424	3	lemon	lemon	NN
9937	424	4	Cut	Cut	NNP
9937	424	5	up	up	RP
9937	424	6	the	the	DT
9937	424	7	chicken	chicken	NN
9937	424	8	and	and	CC
9937	424	9	veal	veal	NN
9937	424	10	,	,	,
9937	424	11	add	add	VB
9937	424	12	the	the	DT
9937	424	13	cold	cold	JJ
9937	424	14	water	water	NN
9937	424	15	to	to	IN
9937	424	16	them	-PRON-	PRP
9937	424	17	,	,	,
9937	424	18	and	and	CC
9937	424	19	place	place	VB
9937	424	20	over	over	IN
9937	424	21	a	a	DT
9937	424	22	slow	slow	JJ
9937	424	23	fire	fire	NN
9937	424	24	.	.	.
9937	425	1	Slice	slice	VB
9937	425	2	the	the	DT
9937	425	3	onions	onion	NNS
9937	425	4	and	and	CC
9937	425	5	brown	brown	VB
9937	425	6	them	-PRON-	PRP
9937	425	7	in	in	IN
9937	425	8	the	the	DT
9937	425	9	butter	butter	NN
9937	425	10	.	.	.
9937	426	1	Add	add	VB
9937	426	2	them	-PRON-	PRP
9937	426	3	and	and	CC
9937	426	4	the	the	DT
9937	426	5	peppercorns	peppercorn	NNS
9937	426	6	,	,	,
9937	426	7	cloves	clove	NNS
9937	426	8	,	,	,
9937	426	9	chopped	chop	VBD
9937	426	10	celery	celery	NN
9937	426	11	,	,	,
9937	426	12	and	and	CC
9937	426	13	curry	curry	NN
9937	426	14	powder	powder	NN
9937	426	15	stirred	stir	VBN
9937	426	16	to	to	IN
9937	426	17	a	a	DT
9937	426	18	smooth	smooth	JJ
9937	426	19	paste	paste	NN
9937	426	20	with	with	IN
9937	426	21	a	a	DT
9937	426	22	little	little	JJ
9937	426	23	water	water	NN
9937	426	24	to	to	IN
9937	426	25	the	the	DT
9937	426	26	meat	meat	NN
9937	426	27	.	.	.
9937	427	1	Simmer	simmer	NN
9937	427	2	together	together	RB
9937	427	3	slowly	slowly	RB
9937	427	4	until	until	IN
9937	427	5	the	the	DT
9937	427	6	chicken	chicken	NN
9937	427	7	is	be	VBZ
9937	427	8	tender	tender	JJ
9937	427	9	.	.	.
9937	428	1	Remove	remove	VB
9937	428	2	the	the	DT
9937	428	3	meat	meat	NN
9937	428	4	from	from	IN
9937	428	5	the	the	DT
9937	428	6	bones	bone	NNS
9937	428	7	and	and	CC
9937	428	8	cut	cut	VBD
9937	428	9	it	-PRON-	PRP
9937	428	10	into	into	IN
9937	428	11	small	small	JJ
9937	428	12	pieces	piece	NNS
9937	428	13	.	.	.
9937	429	1	Put	put	VB
9937	429	2	the	the	DT
9937	429	3	bones	bone	NNS
9937	429	4	into	into	IN
9937	429	5	the	the	DT
9937	429	6	kettle	kettle	NN
9937	429	7	and	and	CC
9937	429	8	simmer	simmer	NN
9937	429	9	for	for	IN
9937	429	10	another	another	DT
9937	429	11	hour	hour	NN
9937	429	12	.	.	.
9937	430	1	Strain	strain	VB
9937	430	2	the	the	DT
9937	430	3	liquid	liquid	NN
9937	430	4	from	from	IN
9937	430	5	the	the	DT
9937	430	6	veal	veal	NN
9937	430	7	and	and	CC
9937	430	8	bones	bone	NNS
9937	430	9	and	and	CC
9937	430	10	remove	remove	VB
9937	430	11	the	the	DT
9937	430	12	fat	fat	NN
9937	430	13	.	.	.
9937	431	1	Add	add	VB
9937	431	2	the	the	DT
9937	431	3	salt	salt	NN
9937	431	4	,	,	,
9937	431	5	pepper	pepper	NN
9937	431	6	,	,	,
9937	431	7	chicken	chicken	NN
9937	431	8	,	,	,
9937	431	9	and	and	CC
9937	431	10	the	the	DT
9937	431	11	juice	juice	NN
9937	431	12	of	of	IN
9937	431	13	the	the	DT
9937	431	14	lemon	lemon	NN
9937	431	15	.	.	.
9937	432	1	Return	return	VB
9937	432	2	to	to	IN
9937	432	3	the	the	DT
9937	432	4	fire	fire	NN
9937	432	5	and	and	CC
9937	432	6	cook	cook	NN
9937	432	7	for	for	IN
9937	432	8	a	a	DT
9937	432	9	few	few	JJ
9937	432	10	minutes	minute	NNS
9937	432	11	.	.	.
9937	433	1	Serve	serve	VB
9937	433	2	with	with	IN
9937	433	3	a	a	DT
9937	433	4	tablespoonful	tablespoonful	JJ
9937	433	5	or	or	CC
9937	433	6	two	two	CD
9937	433	7	of	of	IN
9937	433	8	cooked	cooked	JJ
9937	433	9	rice	rice	NN
9937	433	10	in	in	IN
9937	433	11	each	each	DT
9937	433	12	soup	soup	NN
9937	433	13	dish	dish	NN
9937	433	14	.	.	.
9937	434	1	[	[	-LRB-
9937	434	2	Illustration	illustration	NN
9937	434	3	:	:	:
9937	434	4	FIG	FIG	NNP
9937	434	5	.	.	.
9937	435	1	5	5	LS
9937	435	2	]	]	-RRB-
9937	435	3	48	48	CD
9937	435	4	.	.	.
9937	436	1	Noodle	noodle	VB
9937	436	2	Soup.--The	soup.--the	JJ
9937	436	3	addition	addition	NN
9937	436	4	of	of	IN
9937	436	5	noodles	noodle	NNS
9937	436	6	to	to	TO
9937	436	7	soup	soup	VB
9937	436	8	increases	increase	VBZ
9937	436	9	its	-PRON-	PRP$
9937	436	10	food	food	NN
9937	436	11	value	value	NN
9937	436	12	to	to	IN
9937	436	13	a	a	DT
9937	436	14	considerable	considerable	JJ
9937	436	15	extent	extent	NN
9937	436	16	by	by	IN
9937	436	17	providing	provide	VBG
9937	436	18	carbohydrate	carbohydrate	NN
9937	436	19	from	from	IN
9937	436	20	the	the	DT
9937	436	21	flour	flour	NN
9937	436	22	and	and	CC
9937	436	23	protein	protein	NN
9937	436	24	from	from	IN
9937	436	25	the	the	DT
9937	436	26	egg	egg	NN
9937	436	27	and	and	CC
9937	436	28	flour	flour	NN
9937	436	29	.	.	.
9937	437	1	Noodle	Noodle	NNP
9937	437	2	soup	soup	NN
9937	437	3	is	be	VBZ
9937	437	4	a	a	DT
9937	437	5	very	very	RB
9937	437	6	attractive	attractive	JJ
9937	437	7	dish	dish	NN
9937	437	8	if	if	IN
9937	437	9	the	the	DT
9937	437	10	noodles	noodle	NNS
9937	437	11	are	be	VBP
9937	437	12	properly	properly	RB
9937	437	13	made	make	VBN
9937	437	14	,	,	,
9937	437	15	for	for	IN
9937	437	16	then	then	RB
9937	437	17	they	-PRON-	PRP
9937	437	18	will	will	MD
9937	437	19	not	not	RB
9937	437	20	cause	cause	VB
9937	437	21	the	the	DT
9937	437	22	soup	soup	NN
9937	437	23	to	to	TO
9937	437	24	become	become	VB
9937	437	25	cloudy	cloudy	JJ
9937	437	26	when	when	WRB
9937	437	27	they	-PRON-	PRP
9937	437	28	are	be	VBP
9937	437	29	put	put	VBN
9937	437	30	into	into	IN
9937	437	31	it	-PRON-	PRP
9937	437	32	.	.	.
9937	438	1	Little	little	JJ
9937	438	2	difficulty	difficulty	NN
9937	438	3	will	will	MD
9937	438	4	be	be	VB
9937	438	5	experienced	experience	VBN
9937	438	6	if	if	IN
9937	438	7	the	the	DT
9937	438	8	directions	direction	NNS
9937	438	9	here	here	RB
9937	438	10	given	give	VBN
9937	438	11	for	for	IN
9937	438	12	making	make	VBG
9937	438	13	noodles	noodle	NNS
9937	438	14	are	be	VBP
9937	438	15	followed	follow	VBN
9937	438	16	explicitly	explicitly	RB
9937	438	17	.	.	.
9937	439	1	NOODLE	NOODLE	NNP
9937	439	2	SOUP	SOUP	NNP
9937	439	3	(	(	-LRB-
9937	439	4	Sufficient	sufficient	JJ
9937	439	5	to	to	TO
9937	439	6	Serve	serve	VB
9937	439	7	Six	six	CD
9937	439	8	)	)	-RRB-
9937	439	9	1	1	CD
9937	439	10	egg	egg	NN
9937	439	11	1	1	CD
9937	439	12	Tb	Tb	NNP
9937	439	13	.	.	.
9937	440	1	milk	milk	NN
9937	440	2	1/2	1/2	CD
9937	440	3	tsp	tsp	NN
9937	440	4	.	.	.
9937	441	1	salt	salt	NNP
9937	441	2	Flour	flour	NN
9937	441	3	1	1	CD
9937	441	4	qt	qt	UH
9937	441	5	.	.	.
9937	442	1	household	household	NN
9937	442	2	stock	stock	NNP
9937	442	3	3	3	CD
9937	442	4	sprigs	sprig	NNS
9937	442	5	parsley	parsley	NN
9937	442	6	1	1	CD
9937	442	7	small	small	JJ
9937	442	8	onion	onion	NN
9937	442	9	To	to	TO
9937	442	10	make	make	VB
9937	442	11	noodles	noodle	NNS
9937	442	12	,	,	,
9937	442	13	beat	beat	VBD
9937	442	14	the	the	DT
9937	442	15	egg	egg	NN
9937	442	16	slightly	slightly	RB
9937	442	17	,	,	,
9937	442	18	add	add	VB
9937	442	19	to	to	IN
9937	442	20	it	-PRON-	PRP
9937	442	21	the	the	DT
9937	442	22	milk	milk	NN
9937	442	23	,	,	,
9937	442	24	and	and	CC
9937	442	25	stir	stir	VB
9937	442	26	in	in	IN
9937	442	27	the	the	DT
9937	442	28	salt	salt	NN
9937	442	29	and	and	CC
9937	442	30	enough	enough	JJ
9937	442	31	flour	flour	NN
9937	442	32	to	to	TO
9937	442	33	make	make	VB
9937	442	34	a	a	DT
9937	442	35	stiff	stiff	JJ
9937	442	36	dough	dough	NN
9937	442	37	.	.	.
9937	443	1	Toss	toss	VB
9937	443	2	upon	upon	IN
9937	443	3	a	a	DT
9937	443	4	floured	floured	JJ
9937	443	5	board	board	NN
9937	443	6	and	and	CC
9937	443	7	roll	roll	VB
9937	443	8	very	very	RB
9937	443	9	thin	thin	JJ
9937	443	10	.	.	.
9937	444	1	Allow	allow	VB
9937	444	2	the	the	DT
9937	444	3	dough	dough	NN
9937	444	4	to	to	TO
9937	444	5	dry	dry	VB
9937	444	6	for	for	IN
9937	444	7	hour	hour	NN
9937	444	8	or	or	CC
9937	444	9	more	more	JJR
9937	444	10	,	,	,
9937	444	11	and	and	CC
9937	444	12	then	then	RB
9937	444	13	,	,	,
9937	444	14	as	as	IN
9937	444	15	shown	show	VBN
9937	444	16	in	in	IN
9937	444	17	Fig	Fig	NNP
9937	444	18	.	.	.
9937	445	1	5	5	CD
9937	445	2	,	,	,
9937	445	3	cut	cut	VB
9937	445	4	it	-PRON-	PRP
9937	445	5	into	into	IN
9937	445	6	strips	strip	NNS
9937	445	7	about	about	IN
9937	445	8	4	4	CD
9937	445	9	inches	inch	NNS
9937	445	10	wide	wide	JJ
9937	445	11	.	.	.
9937	446	1	Place	place	VB
9937	446	2	several	several	JJ
9937	446	3	strips	strip	NNS
9937	446	4	together	together	RB
9937	446	5	,	,	,
9937	446	6	one	one	CD
9937	446	7	on	on	IN
9937	446	8	top	top	NN
9937	446	9	of	of	IN
9937	446	10	the	the	DT
9937	446	11	other	other	JJ
9937	446	12	,	,	,
9937	446	13	and	and	CC
9937	446	14	roll	roll	VB
9937	446	15	them	-PRON-	PRP
9937	446	16	up	up	RP
9937	446	17	tight	tight	RB
9937	446	18	,	,	,
9937	446	19	in	in	IN
9937	446	20	the	the	DT
9937	446	21	manner	manner	NN
9937	446	22	indicated	indicate	VBD
9937	446	23	.	.	.
9937	447	1	Cut	cut	VB
9937	447	2	each	each	DT
9937	447	3	roll	roll	NN
9937	447	4	into	into	IN
9937	447	5	thin	thin	JJ
9937	447	6	slices	slice	NNS
9937	447	7	with	with	IN
9937	447	8	a	a	DT
9937	447	9	sharp	sharp	JJ
9937	447	10	knife	knife	NN
9937	447	11	,	,	,
9937	447	12	as	as	IN
9937	447	13	shown	show	VBN
9937	447	14	in	in	IN
9937	447	15	Fig	Fig	NNP
9937	447	16	.	.	.
9937	448	1	6	6	CD
9937	448	2	.	.	.
9937	449	1	When	when	WRB
9937	449	2	the	the	DT
9937	449	3	slices	slice	NNS
9937	449	4	are	be	VBP
9937	449	5	separated	separate	VBN
9937	449	6	the	the	DT
9937	449	7	noodles	noodle	NNS
9937	449	8	should	should	MD
9937	449	9	appear	appear	VB
9937	449	10	as	as	IN
9937	449	11	shown	show	VBN
9937	449	12	in	in	IN
9937	449	13	the	the	DT
9937	449	14	pile	pile	NN
9937	449	15	at	at	IN
9937	449	16	the	the	DT
9937	449	17	right	right	NN
9937	449	18	.	.	.
9937	450	1	If	if	IN
9937	450	2	it	-PRON-	PRP
9937	450	3	is	be	VBZ
9937	450	4	desired	desire	VBN
9937	450	5	not	not	RB
9937	450	6	to	to	TO
9937	450	7	follow	follow	VB
9937	450	8	this	this	DT
9937	450	9	plan	plan	NN
9937	450	10	,	,	,
9937	450	11	the	the	DT
9937	450	12	dough	dough	NN
9937	450	13	may	may	MD
9937	450	14	be	be	VB
9937	450	15	rolled	roll	VBN
9937	450	16	into	into	IN
9937	450	17	a	a	DT
9937	450	18	thin	thin	JJ
9937	450	19	sheet	sheet	NN
9937	450	20	and	and	CC
9937	450	21	cut	cut	VBD
9937	450	22	into	into	IN
9937	450	23	strips	strip	NNS
9937	450	24	with	with	IN
9937	450	25	a	a	DT
9937	450	26	noodle	noodle	NN
9937	450	27	cutter	cutter	NN
9937	450	28	.	.	.
9937	451	1	[	[	-LRB-
9937	451	2	Illustration	illustration	NN
9937	451	3	:	:	:
9937	451	4	FIG	FIG	NNP
9937	451	5	.	.	.
9937	452	1	6	6	LS
9937	452	2	]	]	-RRB-
9937	452	3	Such	such	PDT
9937	452	4	a	a	DT
9937	452	5	supply	supply	NN
9937	452	6	of	of	IN
9937	452	7	noodles	noodle	NNS
9937	452	8	may	may	MD
9937	452	9	be	be	VB
9937	452	10	used	use	VBN
9937	452	11	at	at	IN
9937	452	12	once	once	RB
9937	452	13	,	,	,
9937	452	14	or	or	CC
9937	452	15	they	-PRON-	PRP
9937	452	16	may	may	MD
9937	452	17	be	be	VB
9937	452	18	dried	dry	VBN
9937	452	19	thoroughly	thoroughly	RB
9937	452	20	and	and	CC
9937	452	21	sealed	seal	VBN
9937	452	22	tightly	tightly	RB
9937	452	23	in	in	IN
9937	452	24	a	a	DT
9937	452	25	jar	jar	NN
9937	452	26	for	for	IN
9937	452	27	future	future	JJ
9937	452	28	use	use	NN
9937	452	29	.	.	.
9937	453	1	The	the	DT
9937	453	2	very	very	RB
9937	453	3	dry	dry	JJ
9937	453	4	ones	one	NNS
9937	453	5	,	,	,
9937	453	6	however	however	RB
9937	453	7	,	,	,
9937	453	8	require	require	VBP
9937	453	9	a	a	DT
9937	453	10	little	little	RB
9937	453	11	longer	long	RBR
9937	453	12	cooking	cook	VBG
9937	453	13	than	than	IN
9937	453	14	those	those	DT
9937	453	15	which	which	WDT
9937	453	16	are	be	VBP
9937	453	17	freshly	freshly	RB
9937	453	18	made	make	VBN
9937	453	19	.	.	.
9937	454	1	With	with	IN
9937	454	2	the	the	DT
9937	454	3	noodles	noodle	NNS
9937	454	4	prepared	prepare	VBN
9937	454	5	,	,	,
9937	454	6	heat	heat	VB
9937	454	7	the	the	DT
9937	454	8	stock	stock	NN
9937	454	9	with	with	IN
9937	454	10	the	the	DT
9937	454	11	parsley	parsley	NN
9937	454	12	and	and	CC
9937	454	13	onion	onion	NN
9937	454	14	chopped	chop	VBD
9937	454	15	very	very	RB
9937	454	16	fine	fine	JJ
9937	454	17	.	.	.
9937	455	1	Add	add	VB
9937	455	2	the	the	DT
9937	455	3	noodles	noodle	NNS
9937	455	4	and	and	CC
9937	455	5	cook	cook	NN
9937	455	6	for	for	IN
9937	455	7	15	15	CD
9937	455	8	or	or	CC
9937	455	9	20	20	CD
9937	455	10	minutes	minute	NNS
9937	455	11	or	or	CC
9937	455	12	until	until	IN
9937	455	13	the	the	DT
9937	455	14	noodles	noodle	NNS
9937	455	15	are	be	VBP
9937	455	16	thoroughly	thoroughly	RB
9937	455	17	cooked	cook	VBN
9937	455	18	.	.	.
9937	456	1	Rice	Rice	NNP
9937	456	2	,	,	,
9937	456	3	barley	barley	NN
9937	456	4	,	,	,
9937	456	5	macaroni	macaroni	NNP
9937	456	6	,	,	,
9937	456	7	and	and	CC
9937	456	8	other	other	JJ
9937	456	9	starchy	starchy	JJ
9937	456	10	materials	material	NNS
9937	456	11	may	may	MD
9937	456	12	be	be	VB
9937	456	13	added	add	VBN
9937	456	14	to	to	IN
9937	456	15	stock	stock	NN
9937	456	16	in	in	IN
9937	456	17	the	the	DT
9937	456	18	same	same	JJ
9937	456	19	way	way	NN
9937	456	20	as	as	IN
9937	456	21	the	the	DT
9937	456	22	noodles	noodle	NNS
9937	456	23	.	.	.
9937	457	1	49	49	CD
9937	457	2	.	.	.
9937	458	1	Vegetable	Vegetable	NNP
9937	458	2	Soup	Soup	NNP
9937	458	3	With	with	IN
9937	458	4	Noodles.--The	Noodles.--The	NNP
9937	458	5	combination	combination	NN
9937	458	6	of	of	IN
9937	458	7	noodles	noodle	NNS
9937	458	8	and	and	CC
9937	458	9	vegetables	vegetable	NNS
9937	458	10	in	in	IN
9937	458	11	soup	soup	NN
9937	458	12	is	be	VBZ
9937	458	13	a	a	DT
9937	458	14	very	very	RB
9937	458	15	excellent	excellent	JJ
9937	458	16	one	one	NN
9937	458	17	,	,	,
9937	458	18	since	since	IN
9937	458	19	the	the	DT
9937	458	20	vegetables	vegetable	NNS
9937	458	21	add	add	VB
9937	458	22	flavor	flavor	NN
9937	458	23	and	and	CC
9937	458	24	the	the	DT
9937	458	25	noodles	noodle	NNS
9937	458	26	add	add	VBP
9937	458	27	nutritive	nutritive	JJ
9937	458	28	value	value	NN
9937	458	29	.	.	.
9937	459	1	If	if	IN
9937	459	2	the	the	DT
9937	459	3	vegetables	vegetable	NNS
9937	459	4	given	give	VBN
9937	459	5	in	in	IN
9937	459	6	the	the	DT
9937	459	7	accompanying	accompanying	JJ
9937	459	8	recipe	recipe	NN
9937	459	9	can	can	MD
9937	459	10	not	not	RB
9937	459	11	be	be	VB
9937	459	12	readily	readily	RB
9937	459	13	obtained	obtain	VBN
9937	459	14	,	,	,
9937	459	15	others	other	NNS
9937	459	16	may	may	MD
9937	459	17	be	be	VB
9937	459	18	substituted	substitute	VBN
9937	459	19	.	.	.
9937	460	1	VEGETABLE	VEGETABLE	NNP
9937	460	2	SOUP	SOUP	NNP
9937	460	3	WITH	with	IN
9937	460	4	NOODLES	NOODLES	NNP
9937	460	5	(	(	-LRB-
9937	460	6	Sufficient	sufficient	JJ
9937	460	7	to	to	TO
9937	460	8	Serve	serve	VB
9937	460	9	Six	six	CD
9937	460	10	)	)	-RRB-
9937	460	11	1	1	CD
9937	460	12	carrot	carrot	NN
9937	460	13	1	1	CD
9937	460	14	onion	onion	NN
9937	460	15	1	1	CD
9937	460	16	turnip	turnip	NN
9937	460	17	1	1	CD
9937	460	18	stalk	stalk	NN
9937	460	19	celery	celery	NNP
9937	460	20	1	1	CD
9937	460	21	c.	c.	NN
9937	460	22	boiling	boiling	NN
9937	460	23	water	water	NN
9937	460	24	1/2	1/2	CD
9937	460	25	tsp	tsp	NN
9937	460	26	.	.	.
9937	461	1	salt	salt	NN
9937	461	2	1/2	1/2	CD
9937	461	3	c.	c.	NN
9937	461	4	noodles	noodle	NNS
9937	461	5	2	2	CD
9937	461	6	sprigs	sprig	NNS
9937	461	7	parsley	parsley	NNP
9937	461	8	1/8	1/8	CD
9937	461	9	tsp	tsp	NN
9937	461	10	.	.	.
9937	462	1	pepper	pepper	NN
9937	462	2	1	1	CD
9937	462	3	qt	qt	UH
9937	462	4	.	.	.
9937	463	1	household	household	NN
9937	463	2	stock	stock	NN
9937	463	3	Dice	Dice	NNP
9937	463	4	the	the	DT
9937	463	5	vegetables	vegetable	NNS
9937	463	6	and	and	CC
9937	463	7	put	put	VB
9937	463	8	them	-PRON-	PRP
9937	463	9	on	on	RP
9937	463	10	to	to	TO
9937	463	11	cook	cook	VB
9937	463	12	with	with	IN
9937	463	13	the	the	DT
9937	463	14	boiling	boiling	NN
9937	463	15	water	water	NN
9937	463	16	and	and	CC
9937	463	17	the	the	DT
9937	463	18	salt	salt	NN
9937	463	19	.	.	.
9937	464	1	Cook	cook	VB
9937	464	2	for	for	IN
9937	464	3	a	a	DT
9937	464	4	few	few	JJ
9937	464	5	minutes	minute	NNS
9937	464	6	or	or	CC
9937	464	7	until	until	IN
9937	464	8	partly	partly	RB
9937	464	9	soft	soft	JJ
9937	464	10	.	.	.
9937	465	1	Add	add	VB
9937	465	2	the	the	DT
9937	465	3	noodles	noodle	NNS
9937	465	4	,	,	,
9937	465	5	parsley	parsley	NN
9937	465	6	,	,	,
9937	465	7	pepper	pepper	NN
9937	465	8	,	,	,
9937	465	9	and	and	CC
9937	465	10	stock	stock	NN
9937	465	11	and	and	CC
9937	465	12	cook	cook	NN
9937	465	13	for	for	IN
9937	465	14	15	15	CD
9937	465	15	minutes	minute	NNS
9937	465	16	longer	long	RBR
9937	465	17	.	.	.
9937	466	1	Serve	serve	VB
9937	466	2	.	.	.
9937	467	1	[	[	-LRB-
9937	467	2	Illustration	illustration	NN
9937	467	3	:	:	:
9937	467	4	Fig	Fig	NNP
9937	467	5	.	.	.
9937	468	1	7	7	LS
9937	468	2	]	]	-RRB-
9937	468	3	CREAM	cream	NN
9937	468	4	SOUPS	SOUPS	NNP
9937	468	5	50	50	CD
9937	468	6	.	.	.
9937	469	1	Soups	soup	NNS
9937	469	2	classed	class	VBD
9937	469	3	as	as	IN
9937	469	4	cream	cream	NN
9937	469	5	soups	soup	NNS
9937	469	6	consist	consist	VBP
9937	469	7	of	of	IN
9937	469	8	a	a	DT
9937	469	9	thin	thin	JJ
9937	469	10	white	white	JJ
9937	469	11	sauce	sauce	NN
9937	469	12	to	to	TO
9937	469	13	which	which	WDT
9937	469	14	is	be	VBZ
9937	469	15	added	add	VBN
9937	469	16	a	a	DT
9937	469	17	vegetable	vegetable	NN
9937	469	18	in	in	IN
9937	469	19	the	the	DT
9937	469	20	form	form	NN
9937	469	21	of	of	IN
9937	469	22	a	a	DT
9937	469	23	purée	purée	NN
9937	469	24	or	or	CC
9937	469	25	cut	cut	VBN
9937	469	26	into	into	IN
9937	469	27	small	small	JJ
9937	469	28	pieces	piece	NNS
9937	469	29	.	.	.
9937	470	1	Because	because	IN
9937	470	2	of	of	IN
9937	470	3	their	-PRON-	PRP$
9937	470	4	nature	nature	NN
9937	470	5	,	,	,
9937	470	6	cream	cream	NN
9937	470	7	soups	soup	NNS
9937	470	8	are	be	VBP
9937	470	9	usually	usually	RB
9937	470	10	high	high	JJ
9937	470	11	in	in	IN
9937	470	12	food	food	NN
9937	470	13	value	value	NN
9937	470	14	;	;	:
9937	470	15	but	but	CC
9937	470	16	they	-PRON-	PRP
9937	470	17	are	be	VBP
9937	470	18	not	not	RB
9937	470	19	highly	highly	RB
9937	470	20	flavored	flavor	VBN
9937	470	21	,	,	,
9937	470	22	so	so	IN
9937	470	23	their	-PRON-	PRP$
9937	470	24	use	use	NN
9937	470	25	is	be	VBZ
9937	470	26	that	that	DT
9937	470	27	of	of	IN
9937	470	28	supplying	supply	VBG
9937	470	29	nutrition	nutrition	NN
9937	470	30	rather	rather	RB
9937	470	31	than	than	IN
9937	470	32	stimulating	stimulate	VBG
9937	470	33	the	the	DT
9937	470	34	appetite	appetite	NN
9937	470	35	.	.	.
9937	471	1	Considerable	considerable	JJ
9937	471	2	variety	variety	NN
9937	471	3	can	can	MD
9937	471	4	be	be	VB
9937	471	5	secured	secure	VBN
9937	471	6	in	in	IN
9937	471	7	cream	cream	NN
9937	471	8	soups	soup	NNS
9937	471	9	,	,	,
9937	471	10	for	for	IN
9937	471	11	there	there	EX
9937	471	12	are	be	VBP
9937	471	13	scarcely	scarcely	RB
9937	471	14	any	any	DT
9937	471	15	vegetables	vegetable	NNS
9937	471	16	that	that	WDT
9937	471	17	can	can	MD
9937	471	18	not	not	RB
9937	471	19	be	be	VB
9937	471	20	used	use	VBN
9937	471	21	in	in	IN
9937	471	22	the	the	DT
9937	471	23	making	making	NN
9937	471	24	of	of	IN
9937	471	25	them	-PRON-	PRP
9937	471	26	.	.	.
9937	472	1	Potatoes	potato	NNS
9937	472	2	,	,	,
9937	472	3	corn	corn	NN
9937	472	4	,	,	,
9937	472	5	asparagus	asparagus	NN
9937	472	6	,	,	,
9937	472	7	spinach	spinach	NN
9937	472	8	,	,	,
9937	472	9	peas	pea	NNS
9937	472	10	,	,	,
9937	472	11	tomatoes	tomato	NNS
9937	472	12	,	,	,
9937	472	13	and	and	CC
9937	472	14	onions	onion	NNS
9937	472	15	are	be	VBP
9937	472	16	the	the	DT
9937	472	17	vegetables	vegetable	NNS
9937	472	18	that	that	WDT
9937	472	19	are	be	VBP
9937	472	20	used	use	VBN
9937	472	21	oftenest	oftenest	NN
9937	472	22	,	,	,
9937	472	23	but	but	CC
9937	472	24	cream	cream	NN
9937	472	25	soups	soup	NNS
9937	472	26	may	may	MD
9937	472	27	also	also	RB
9937	472	28	be	be	VB
9937	472	29	made	make	VBN
9937	472	30	of	of	IN
9937	472	31	vegetable	vegetable	JJ
9937	472	32	oysters	oyster	NNS
9937	472	33	,	,	,
9937	472	34	okra	okra	NN
9937	472	35	,	,	,
9937	472	36	carrots	carrot	NNS
9937	472	37	,	,	,
9937	472	38	watercress	watercress	NN
9937	472	39	,	,	,
9937	472	40	celery	celery	NN
9937	472	41	,	,	,
9937	472	42	cabbage	cabbage	NN
9937	472	43	,	,	,
9937	472	44	cauliflower	cauliflower	NN
9937	472	45	,	,	,
9937	472	46	beans	bean	NNS
9937	472	47	,	,	,
9937	472	48	lentils	lentil	NNS
9937	472	49	,	,	,
9937	472	50	and	and	CC
9937	472	51	dried	dry	VBN
9937	472	52	peas	pea	NNS
9937	472	53	.	.	.
9937	473	1	The	the	DT
9937	473	2	vegetables	vegetable	NNS
9937	473	3	may	may	MD
9937	473	4	be	be	VB
9937	473	5	cooked	cook	VBN
9937	473	6	especially	especially	RB
9937	473	7	for	for	IN
9937	473	8	the	the	DT
9937	473	9	soup	soup	NN
9937	473	10	,	,	,
9937	473	11	or	or	CC
9937	473	12	left	leave	VBN
9937	473	13	-	-	HYPH
9937	473	14	over	over	RP
9937	473	15	or	or	CC
9937	473	16	canned	can	VBN
9937	473	17	vegetables	vegetable	NNS
9937	473	18	may	may	MD
9937	473	19	be	be	VB
9937	473	20	utilized	utilize	VBN
9937	473	21	.	.	.
9937	474	1	It	-PRON-	PRP
9937	474	2	is	be	VBZ
9937	474	3	an	an	DT
9937	474	4	excellent	excellent	JJ
9937	474	5	plan	plan	NN
9937	474	6	to	to	TO
9937	474	7	cook	cook	VB
9937	474	8	more	more	JJR
9937	474	9	than	than	IN
9937	474	10	enough	enough	JJ
9937	474	11	of	of	IN
9937	474	12	some	some	DT
9937	474	13	vegetables	vegetable	NNS
9937	474	14	for	for	IN
9937	474	15	one	one	CD
9937	474	16	day	day	NN
9937	474	17	,	,	,
9937	474	18	so	so	IN
9937	474	19	that	that	IN
9937	474	20	some	some	DT
9937	474	21	will	will	MD
9937	474	22	be	be	VB
9937	474	23	left	leave	VBN
9937	474	24	over	over	RP
9937	474	25	and	and	CC
9937	474	26	ready	ready	JJ
9937	474	27	for	for	IN
9937	474	28	soup	soup	NN
9937	474	29	the	the	DT
9937	474	30	next	next	JJ
9937	474	31	day	day	NN
9937	474	32	.	.	.
9937	475	1	If	if	IN
9937	475	2	the	the	DT
9937	475	3	vegetable	vegetable	NN
9937	475	4	is	be	VBZ
9937	475	5	not	not	RB
9937	475	6	cut	cut	VBN
9937	475	7	up	up	RP
9937	475	8	into	into	IN
9937	475	9	small	small	JJ
9937	475	10	pieces	piece	NNS
9937	475	11	,	,	,
9937	475	12	it	-PRON-	PRP
9937	475	13	must	must	MD
9937	475	14	be	be	VB
9937	475	15	put	put	VBN
9937	475	16	through	through	IN
9937	475	17	a	a	DT
9937	475	18	sieve	sieve	NN
9937	475	19	and	and	CC
9937	475	20	made	make	VBN
9937	475	21	into	into	IN
9937	475	22	the	the	DT
9937	475	23	form	form	NN
9937	475	24	of	of	IN
9937	475	25	a	a	DT
9937	475	26	purée	purée	NN
9937	475	27	before	before	IN
9937	475	28	it	-PRON-	PRP
9937	475	29	can	can	MD
9937	475	30	be	be	VB
9937	475	31	added	add	VBN
9937	475	32	to	to	IN
9937	475	33	the	the	DT
9937	475	34	liquid	liquid	NN
9937	475	35	.	.	.
9937	476	1	Two	two	CD
9937	476	2	kinds	kind	NNS
9937	476	3	of	of	IN
9937	476	4	sieves	sieve	NNS
9937	476	5	for	for	IN
9937	476	6	this	this	DT
9937	476	7	purpose	purpose	NN
9937	476	8	are	be	VBP
9937	476	9	shown	show	VBN
9937	476	10	in	in	IN
9937	476	11	Fig	Fig	NNP
9937	476	12	.	.	.
9937	477	1	7	7	LS
9937	477	2	.	.	.
9937	478	1	It	-PRON-	PRP
9937	478	2	will	will	MD
9937	478	3	be	be	VB
9937	478	4	observed	observe	VBN
9937	478	5	that	that	IN
9937	478	6	with	with	IN
9937	478	7	the	the	DT
9937	478	8	large	large	JJ
9937	478	9	,	,	,
9937	478	10	round	round	JJ
9937	478	11	sieve	sieve	NN
9937	478	12	,	,	,
9937	478	13	a	a	DT
9937	478	14	potato	potato	NN
9937	478	15	masher	masher	NN
9937	478	16	must	must	MD
9937	478	17	be	be	VB
9937	478	18	used	use	VBN
9937	478	19	to	to	TO
9937	478	20	mash	mash	VB
9937	478	21	the	the	DT
9937	478	22	vegetables	vegetable	NNS
9937	478	23	,	,	,
9937	478	24	the	the	DT
9937	478	25	pulp	pulp	NN
9937	478	26	of	of	IN
9937	478	27	which	which	WDT
9937	478	28	is	be	VBZ
9937	478	29	caught	catch	VBN
9937	478	30	by	by	IN
9937	478	31	the	the	DT
9937	478	32	utensil	utensil	NN
9937	478	33	in	in	IN
9937	478	34	which	which	WDT
9937	478	35	the	the	DT
9937	478	36	sieve	sieve	NN
9937	478	37	is	be	VBZ
9937	478	38	held	hold	VBN
9937	478	39	.	.	.
9937	479	1	In	in	IN
9937	479	2	making	make	VBG
9937	479	3	use	use	NN
9937	479	4	of	of	IN
9937	479	5	the	the	DT
9937	479	6	smaller	small	JJR
9937	479	7	sieve	sieve	NN
9937	479	8	,	,	,
9937	479	9	or	or	CC
9937	479	10	ricer	ricer	NN
9937	479	11	,	,	,
9937	479	12	the	the	DT
9937	479	13	vegetable	vegetable	NN
9937	479	14	is	be	VBZ
9937	479	15	placed	place	VBN
9937	479	16	in	in	IN
9937	479	17	it	-PRON-	PRP
9937	479	18	and	and	CC
9937	479	19	then	then	RB
9937	479	20	mashed	mash	VBD
9937	479	21	by	by	IN
9937	479	22	pressing	press	VBG
9937	479	23	the	the	DT
9937	479	24	top	top	NN
9937	479	25	down	down	RP
9937	479	26	over	over	IN
9937	479	27	the	the	DT
9937	479	28	contents	content	NNS
9937	479	29	with	with	IN
9937	479	30	the	the	DT
9937	479	31	aid	aid	NN
9937	479	32	of	of	IN
9937	479	33	the	the	DT
9937	479	34	handles	handle	NNS
9937	479	35	.	.	.
9937	480	1	51	51	CD
9937	480	2	.	.	.
9937	481	1	THIN	thin	JJ
9937	481	2	WHITE	WHITE	NNP
9937	481	3	SAUCE.--The	sauce.--the	JJ
9937	481	4	liquid	liquid	NN
9937	481	5	for	for	IN
9937	481	6	cream	cream	NN
9937	481	7	soups	soup	NNS
9937	481	8	should	should	MD
9937	481	9	be	be	VB
9937	481	10	thin	thin	JJ
9937	481	11	white	white	JJ
9937	481	12	sauce	sauce	NN
9937	481	13	made	make	VBN
9937	481	14	entirely	entirely	RB
9937	481	15	of	of	IN
9937	481	16	milk	milk	NN
9937	481	17	or	or	CC
9937	481	18	of	of	IN
9937	481	19	milk	milk	NN
9937	481	20	and	and	CC
9937	481	21	cream	cream	NN
9937	481	22	.	.	.
9937	482	1	The	the	DT
9937	482	2	flavor	flavor	NN
9937	482	3	of	of	IN
9937	482	4	the	the	DT
9937	482	5	soup	soup	NN
9937	482	6	will	will	MD
9937	482	7	be	be	VB
9937	482	8	improved	improve	VBN
9937	482	9	,	,	,
9937	482	10	however	however	RB
9937	482	11	,	,	,
9937	482	12	by	by	IN
9937	482	13	using	use	VBG
9937	482	14	with	with	IN
9937	482	15	the	the	DT
9937	482	16	milk	milk	NN
9937	482	17	some	some	DT
9937	482	18	meat	meat	NN
9937	482	19	stock	stock	NN
9937	482	20	,	,	,
9937	482	21	or	or	CC
9937	482	22	the	the	DT
9937	482	23	stock	stock	NN
9937	482	24	that	that	WDT
9937	482	25	remains	remain	VBZ
9937	482	26	from	from	IN
9937	482	27	cooking	cook	VBG
9937	482	28	celery	celery	NN
9937	482	29	,	,	,
9937	482	30	asparagus	asparagus	NN
9937	482	31	,	,	,
9937	482	32	or	or	CC
9937	482	33	any	any	DT
9937	482	34	vegetables	vegetable	NNS
9937	482	35	that	that	WDT
9937	482	36	will	will	MD
9937	482	37	lend	lend	VB
9937	482	38	a	a	DT
9937	482	39	good	good	JJ
9937	482	40	flavor	flavor	NN
9937	482	41	to	to	IN
9937	482	42	the	the	DT
9937	482	43	soup	soup	NN
9937	482	44	.	.	.
9937	483	1	The	the	DT
9937	483	2	recipe	recipe	NN
9937	483	3	here	here	RB
9937	483	4	given	give	VBN
9937	483	5	makes	make	VBZ
9937	483	6	a	a	DT
9937	483	7	sauce	sauce	NN
9937	483	8	that	that	WDT
9937	483	9	may	may	MD
9937	483	10	be	be	VB
9937	483	11	used	use	VBN
9937	483	12	for	for	IN
9937	483	13	any	any	DT
9937	483	14	kind	kind	NN
9937	483	15	of	of	IN
9937	483	16	cream	cream	NN
9937	483	17	soup	soup	NN
9937	483	18	.	.	.
9937	484	1	THIN	thin	JJ
9937	484	2	WHITE	WHITE	NNP
9937	484	3	SAUCE	SAUCE	VBD
9937	484	4	1	1	CD
9937	484	5	pt	pt	NN
9937	484	6	.	.	.
9937	485	1	milk	milk	NN
9937	485	2	,	,	,
9937	485	3	or	or	CC
9937	485	4	milk	milk	NN
9937	485	5	and	and	CC
9937	485	6	cream	cream	NN
9937	485	7	or	or	CC
9937	485	8	stock	stock	NN
9937	485	9	1	1	CD
9937	485	10	tsp	tsp	NN
9937	485	11	.	.	.
9937	486	1	salt	salt	NN
9937	486	2	2	2	CD
9937	486	3	Tb	Tb	NNP
9937	486	4	.	.	.
9937	487	1	butter	butter	NN
9937	487	2	2	2	CD
9937	487	3	Tb	Tb	NNP
9937	487	4	.	.	.
9937	488	1	flour	flour	NN
9937	488	2	Heat	Heat	NNP
9937	488	3	the	the	DT
9937	488	4	liquid	liquid	NN
9937	488	5	,	,	,
9937	488	6	salt	salt	NN
9937	488	7	,	,	,
9937	488	8	and	and	CC
9937	488	9	butter	butter	NN
9937	488	10	in	in	IN
9937	488	11	a	a	DT
9937	488	12	double	double	JJ
9937	488	13	boiler	boiler	NN
9937	488	14	.	.	.
9937	489	1	Stir	stir	VB
9937	489	2	the	the	DT
9937	489	3	flour	flour	NN
9937	489	4	and	and	CC
9937	489	5	some	some	DT
9937	489	6	of	of	IN
9937	489	7	the	the	DT
9937	489	8	cold	cold	JJ
9937	489	9	liquid	liquid	NN
9937	489	10	that	that	WDT
9937	489	11	has	have	VBZ
9937	489	12	been	be	VBN
9937	489	13	reserved	reserve	VBN
9937	489	14	to	to	IN
9937	489	15	a	a	DT
9937	489	16	perfectly	perfectly	RB
9937	489	17	smooth	smooth	JJ
9937	489	18	,	,	,
9937	489	19	thin	thin	JJ
9937	489	20	paste	paste	NN
9937	489	21	and	and	CC
9937	489	22	add	add	VB
9937	489	23	to	to	IN
9937	489	24	the	the	DT
9937	489	25	hot	hot	JJ
9937	489	26	liquid	liquid	NN
9937	489	27	.	.	.
9937	490	1	Stir	stir	VB
9937	490	2	constantly	constantly	RB
9937	490	3	after	after	IN
9937	490	4	adding	add	VBG
9937	490	5	the	the	DT
9937	490	6	flour	flour	NN
9937	490	7	,	,	,
9937	490	8	so	so	IN
9937	490	9	that	that	IN
9937	490	10	no	no	DT
9937	490	11	lumps	lump	NNS
9937	490	12	will	will	MD
9937	490	13	form	form	VB
9937	490	14	.	.	.
9937	491	1	When	when	WRB
9937	491	2	the	the	DT
9937	491	3	sauce	sauce	NN
9937	491	4	becomes	become	VBZ
9937	491	5	thick	thick	JJ
9937	491	6	,	,	,
9937	491	7	it	-PRON-	PRP
9937	491	8	is	be	VBZ
9937	491	9	ready	ready	JJ
9937	491	10	for	for	IN
9937	491	11	the	the	DT
9937	491	12	addition	addition	NN
9937	491	13	of	of	IN
9937	491	14	any	any	DT
9937	491	15	flavoring	flavoring	NN
9937	491	16	material	material	NN
9937	491	17	that	that	WDT
9937	491	18	will	will	MD
9937	491	19	make	make	VB
9937	491	20	a	a	DT
9937	491	21	palatable	palatable	JJ
9937	491	22	soup	soup	NN
9937	491	23	.	.	.
9937	492	1	If	if	IN
9937	492	2	thick	thick	JJ
9937	492	3	material	material	NN
9937	492	4	,	,	,
9937	492	5	such	such	JJ
9937	492	6	as	as	IN
9937	492	7	any	any	DT
9937	492	8	vegetable	vegetable	NN
9937	492	9	in	in	IN
9937	492	10	the	the	DT
9937	492	11	form	form	NN
9937	492	12	of	of	IN
9937	492	13	a	a	DT
9937	492	14	purée	purée	NN
9937	492	15	,	,	,
9937	492	16	rice	rice	NN
9937	492	17	,	,	,
9937	492	18	or	or	CC
9937	492	19	potato	potato	NN
9937	492	20	,	,	,
9937	492	21	is	be	VBZ
9937	492	22	used	use	VBN
9937	492	23	without	without	IN
9937	492	24	additional	additional	JJ
9937	492	25	liquid	liquid	NN
9937	492	26	,	,	,
9937	492	27	only	only	RB
9937	492	28	half	half	PDT
9937	492	29	as	as	RB
9937	492	30	much	much	JJ
9937	492	31	flour	flour	NN
9937	492	32	will	will	MD
9937	492	33	be	be	VB
9937	492	34	required	require	VBN
9937	492	35	to	to	TO
9937	492	36	thicken	thicken	VB
9937	492	37	the	the	DT
9937	492	38	sauce	sauce	NN
9937	492	39	.	.	.
9937	493	1	52	52	CD
9937	493	2	.	.	.
9937	494	1	CREAM	cream	NN
9937	494	2	-	-	HYPH
9937	494	3	OF	of	IN
9937	494	4	-	-	HYPH
9937	494	5	POTATO	potato	NN
9937	494	6	SOUP.--Because	soup.--because	NN
9937	494	7	of	of	IN
9937	494	8	the	the	DT
9937	494	9	large	large	JJ
9937	494	10	quantity	quantity	NN
9937	494	11	of	of	IN
9937	494	12	carbohydrate	carbohydrate	NN
9937	494	13	derived	derive	VBN
9937	494	14	from	from	IN
9937	494	15	the	the	DT
9937	494	16	potato	potato	NN
9937	494	17	,	,	,
9937	494	18	cream	cream	NN
9937	494	19	-	-	HYPH
9937	494	20	of	of	IN
9937	494	21	-	-	HYPH
9937	494	22	potato	potato	NN
9937	494	23	soup	soup	NN
9937	494	24	is	be	VBZ
9937	494	25	high	high	JJ
9937	494	26	in	in	IN
9937	494	27	food	food	NN
9937	494	28	value	value	NN
9937	494	29	.	.	.
9937	495	1	For	for	IN
9937	495	2	persons	person	NNS
9937	495	3	who	who	WP
9937	495	4	are	be	VBP
9937	495	5	fond	fond	JJ
9937	495	6	of	of	IN
9937	495	7	the	the	DT
9937	495	8	flavor	flavor	NN
9937	495	9	of	of	IN
9937	495	10	the	the	DT
9937	495	11	potato	potato	NN
9937	495	12	,	,	,
9937	495	13	this	this	DT
9937	495	14	makes	make	VBZ
9937	495	15	a	a	DT
9937	495	16	delicious	delicious	JJ
9937	495	17	soup	soup	NN
9937	495	18	and	and	CC
9937	495	19	one	one	NN
9937	495	20	that	that	WDT
9937	495	21	may	may	MD
9937	495	22	be	be	VB
9937	495	23	served	serve	VBN
9937	495	24	as	as	IN
9937	495	25	the	the	DT
9937	495	26	main	main	JJ
9937	495	27	dish	dish	NN
9937	495	28	in	in	IN
9937	495	29	a	a	DT
9937	495	30	light	light	JJ
9937	495	31	meal	meal	NN
9937	495	32	.	.	.
9937	496	1	CREAM	cream	NN
9937	496	2	-	-	HYPH
9937	496	3	OF	of	IN
9937	496	4	-	-	HYPH
9937	496	5	POTATO	potato	NN
9937	496	6	SOUP	SOUP	NNP
9937	496	7	(	(	-LRB-
9937	496	8	Sufficient	sufficient	JJ
9937	496	9	to	to	TO
9937	496	10	Serve	serve	VB
9937	496	11	Four	four	CD
9937	496	12	)	)	-RRB-
9937	496	13	2	2	CD
9937	496	14	slices	slice	NNS
9937	496	15	of	of	IN
9937	496	16	onion	onion	NN
9937	496	17	1	1	CD
9937	496	18	sprig	sprig	NNP
9937	496	19	parsley	parsley	NNP
9937	496	20	2	2	CD
9937	496	21	medium	medium	JJ
9937	496	22	-	-	HYPH
9937	496	23	sized	sized	JJ
9937	496	24	potatoes	potato	NNS
9937	496	25	1	1	CD
9937	496	26	c.	c.	NN
9937	496	27	milk	milk	NN
9937	496	28	1	1	CD
9937	496	29	c.	c.	NN
9937	496	30	potato	potato	NN
9937	496	31	water	water	NN
9937	496	32	1	1	CD
9937	496	33	Tb	Tb	NNP
9937	496	34	.	.	.
9937	497	1	flour	flour	NN
9937	497	2	2	2	CD
9937	497	3	Tb	Tb	NNP
9937	497	4	.	.	.
9937	498	1	butter	butter	NN
9937	498	2	1	1	CD
9937	498	3	tsp	tsp	NN
9937	498	4	.	.	.
9937	499	1	salt	salt	NN
9937	499	2	1/8	1/8	CD
9937	499	3	tsp	tsp	NN
9937	499	4	.	.	.
9937	500	1	pepper	pepper	NN
9937	500	2	Cook	Cook	NNP
9937	500	3	the	the	DT
9937	500	4	onion	onion	NN
9937	500	5	and	and	CC
9937	500	6	parsley	parsley	NN
9937	500	7	with	with	IN
9937	500	8	the	the	DT
9937	500	9	potatoes	potato	NNS
9937	500	10	,	,	,
9937	500	11	and	and	CC
9937	500	12	,	,	,
9937	500	13	when	when	WRB
9937	500	14	cooked	cook	VBN
9937	500	15	soft	soft	JJ
9937	500	16	,	,	,
9937	500	17	drain	drain	NN
9937	500	18	and	and	CC
9937	500	19	mash	mash	NN
9937	500	20	.	.	.
9937	501	1	Make	make	VB
9937	501	2	a	a	DT
9937	501	3	sauce	sauce	NN
9937	501	4	of	of	IN
9937	501	5	the	the	DT
9937	501	6	milk	milk	NN
9937	501	7	,	,	,
9937	501	8	potato	potato	NN
9937	501	9	water	water	NN
9937	501	10	,	,	,
9937	501	11	flour	flour	NN
9937	501	12	,	,	,
9937	501	13	and	and	CC
9937	501	14	butter	butter	NN
9937	501	15	.	.	.
9937	502	1	Season	season	NN
9937	502	2	with	with	IN
9937	502	3	the	the	DT
9937	502	4	salt	salt	NN
9937	502	5	and	and	CC
9937	502	6	pepper	pepper	NN
9937	502	7	,	,	,
9937	502	8	add	add	VB
9937	502	9	the	the	DT
9937	502	10	mashed	mashed	JJ
9937	502	11	potato	potato	NN
9937	502	12	,	,	,
9937	502	13	and	and	CC
9937	502	14	serve	serve	VB
9937	502	15	.	.	.
9937	503	1	53	53	CD
9937	503	2	.	.	.
9937	504	1	CREAM	cream	NN
9937	504	2	-	-	HYPH
9937	504	3	OF	of	NN
9937	504	4	-	-	HYPH
9937	504	5	CORN	CORN	NNP
9937	504	6	SOUP.--The	soup.--the	JJ
9937	504	7	flavor	flavor	NN
9937	504	8	of	of	IN
9937	504	9	corn	corn	NN
9937	504	10	is	be	VBZ
9937	504	11	excellent	excellent	JJ
9937	504	12	in	in	IN
9937	504	13	a	a	DT
9937	504	14	cream	cream	NN
9937	504	15	soup	soup	NN
9937	504	16	,	,	,
9937	504	17	the	the	DT
9937	504	18	basis	basis	NN
9937	504	19	of	of	IN
9937	504	20	the	the	DT
9937	504	21	soup	soup	NN
9937	504	22	being	be	VBG
9937	504	23	milk	milk	NN
9937	504	24	,	,	,
9937	504	25	butter	butter	NN
9937	504	26	,	,	,
9937	504	27	and	and	CC
9937	504	28	flour	flour	NN
9937	504	29	.	.	.
9937	505	1	Then	then	RB
9937	505	2	,	,	,
9937	505	3	too	too	RB
9937	505	4	,	,	,
9937	505	5	the	the	DT
9937	505	6	addition	addition	NN
9937	505	7	of	of	IN
9937	505	8	the	the	DT
9937	505	9	corn	corn	NN
9937	505	10	,	,	,
9937	505	11	which	which	WDT
9937	505	12	is	be	VBZ
9937	505	13	comparatively	comparatively	RB
9937	505	14	high	high	JJ
9937	505	15	in	in	IN
9937	505	16	food	food	NN
9937	505	17	value	value	NN
9937	505	18	,	,	,
9937	505	19	makes	make	VBZ
9937	505	20	a	a	DT
9937	505	21	very	very	RB
9937	505	22	nutritious	nutritious	JJ
9937	505	23	soup	soup	NN
9937	505	24	.	.	.
9937	506	1	CREAM	cream	NN
9937	506	2	-	-	HYPH
9937	506	3	OF	of	IN
9937	506	4	-	-	HYPH
9937	506	5	CORN	corn	NN
9937	506	6	SOUP	SOUP	NNP
9937	506	7	(	(	-LRB-
9937	506	8	Sufficient	sufficient	JJ
9937	506	9	to	to	TO
9937	506	10	Serve	serve	VB
9937	506	11	Four	four	CD
9937	506	12	)	)	-RRB-
9937	506	13	1	1	CD
9937	506	14	pt	pt	NN
9937	506	15	.	.	.
9937	507	1	milk	milk	NN
9937	507	2	1	1	CD
9937	507	3	Tb	Tb	NNP
9937	507	4	.	.	.
9937	508	1	butter	butter	NN
9937	508	2	1	1	CD
9937	508	3	Tb	Tb	NNP
9937	508	4	.	.	.
9937	509	1	flour	flour	NN
9937	509	2	1	1	CD
9937	509	3	c.	c.	NN
9937	509	4	canned	can	VBN
9937	509	5	corn	corn	NN
9937	509	6	1	1	CD
9937	509	7	tsp	tsp	NN
9937	509	8	.	.	.
9937	510	1	salt	salt	NN
9937	510	2	1/8	1/8	CD
9937	510	3	tsp	tsp	NN
9937	510	4	.	.	.
9937	511	1	pepper	pepper	NN
9937	511	2	Make	make	VB
9937	511	3	a	a	DT
9937	511	4	white	white	JJ
9937	511	5	sauce	sauce	NN
9937	511	6	of	of	IN
9937	511	7	the	the	DT
9937	511	8	milk	milk	NN
9937	511	9	,	,	,
9937	511	10	butter	butter	NN
9937	511	11	,	,	,
9937	511	12	and	and	CC
9937	511	13	flour	flour	NN
9937	511	14	.	.	.
9937	512	1	Force	force	VB
9937	512	2	the	the	DT
9937	512	3	corn	corn	NN
9937	512	4	through	through	IN
9937	512	5	a	a	DT
9937	512	6	colander	colander	NN
9937	512	7	or	or	CC
9937	512	8	a	a	DT
9937	512	9	sieve	sieve	NN
9937	512	10	,	,	,
9937	512	11	and	and	CC
9937	512	12	add	add	VB
9937	512	13	the	the	DT
9937	512	14	purée	purée	NN
9937	512	15	to	to	IN
9937	512	16	the	the	DT
9937	512	17	white	white	JJ
9937	512	18	sauce	sauce	NN
9937	512	19	.	.	.
9937	513	1	Season	season	NN
9937	513	2	with	with	IN
9937	513	3	the	the	DT
9937	513	4	salt	salt	NN
9937	513	5	and	and	CC
9937	513	6	pepper	pepper	NN
9937	513	7	,	,	,
9937	513	8	and	and	CC
9937	513	9	serve	serve	VB
9937	513	10	.	.	.
9937	514	1	54	54	CD
9937	514	2	.	.	.
9937	515	1	Cream	cream	NN
9937	515	2	-	-	HYPH
9937	515	3	of	of	IN
9937	515	4	-	-	HYPH
9937	515	5	Asparagus	Asparagus	NNP
9937	515	6	Soup.--The	soup.--the	JJ
9937	515	7	asparagus	asparagus	NN
9937	515	8	used	use	VBN
9937	515	9	in	in	IN
9937	515	10	cream	cream	NN
9937	515	11	-	-	HYPH
9937	515	12	of	of	IN
9937	515	13	-	-	HYPH
9937	515	14	asparagus	asparagus	NN
9937	515	15	soup	soup	NN
9937	515	16	adds	add	VBZ
9937	515	17	very	very	RB
9937	515	18	little	little	JJ
9937	515	19	besides	besides	IN
9937	515	20	flavor	flavor	NN
9937	515	21	,	,	,
9937	515	22	but	but	CC
9937	515	23	this	this	DT
9937	515	24	is	be	VBZ
9937	515	25	of	of	IN
9937	515	26	sufficient	sufficient	JJ
9937	515	27	value	value	NN
9937	515	28	to	to	TO
9937	515	29	warrant	warrant	VB
9937	515	30	its	-PRON-	PRP$
9937	515	31	use	use	NN
9937	515	32	.	.	.
9937	516	1	If	if	IN
9937	516	2	a	a	DT
9937	516	3	pinch	pinch	NN
9937	516	4	of	of	IN
9937	516	5	soda	soda	NN
9937	516	6	is	be	VBZ
9937	516	7	used	use	VBN
9937	516	8	in	in	IN
9937	516	9	asparagus	asparagus	NN
9937	516	10	soup	soup	NN
9937	516	11	,	,	,
9937	516	12	there	there	EX
9937	516	13	is	be	VBZ
9937	516	14	less	less	JJR
9937	516	15	danger	danger	NN
9937	516	16	of	of	IN
9937	516	17	the	the	DT
9937	516	18	curdling	curdling	NN
9937	516	19	that	that	WDT
9937	516	20	sometimes	sometimes	RB
9937	516	21	occurs	occur	VBZ
9937	516	22	.	.	.
9937	517	1	In	in	IN
9937	517	2	making	make	VBG
9937	517	3	this	this	DT
9937	517	4	soup	soup	NN
9937	517	5	,	,	,
9937	517	6	the	the	DT
9937	517	7	asparagus	asparagus	NN
9937	517	8	should	should	MD
9937	517	9	be	be	VB
9937	517	10	combined	combine	VBN
9937	517	11	with	with	IN
9937	517	12	the	the	DT
9937	517	13	white	white	JJ
9937	517	14	sauce	sauce	NN
9937	517	15	just	just	RB
9937	517	16	before	before	IN
9937	517	17	serving	serve	VBG
9937	517	18	.	.	.
9937	518	1	CREAM	cream	NN
9937	518	2	-	-	HYPH
9937	518	3	OF	of	IN
9937	518	4	-	-	HYPH
9937	518	5	ASPARAGUS	asparagus	NN
9937	518	6	SOUP	SOUP	NNP
9937	518	7	(	(	-LRB-
9937	518	8	Sufficient	sufficient	JJ
9937	518	9	to	to	TO
9937	518	10	Serve	serve	VB
9937	518	11	Four	four	CD
9937	518	12	)	)	-RRB-
9937	518	13	1	1	CD
9937	518	14	pt	pt	NN
9937	518	15	.	.	.
9937	519	1	milk	milk	NN
9937	519	2	2	2	CD
9937	519	3	Tb	Tb	NNP
9937	519	4	.	.	.
9937	520	1	flour	flour	NN
9937	520	2	2	2	CD
9937	520	3	Tb	Tb	NNP
9937	520	4	.	.	.
9937	521	1	butter	butter	NN
9937	521	2	1	1	CD
9937	521	3	c.	c.	NNP
9937	521	4	asparagus	asparagus	NNP
9937	521	5	purée	purée	NNP
9937	521	6	1	1	CD
9937	521	7	tsp	tsp	NN
9937	521	8	.	.	.
9937	522	1	salt	salt	NN
9937	522	2	1/8	1/8	CD
9937	522	3	tsp	tsp	NN
9937	522	4	.	.	.
9937	523	1	pepper	pepper	NN
9937	523	2	Make	make	VB
9937	523	3	white	white	JJ
9937	523	4	sauce	sauce	NN
9937	523	5	of	of	IN
9937	523	6	the	the	DT
9937	523	7	milk	milk	NN
9937	523	8	,	,	,
9937	523	9	flour	flour	NN
9937	523	10	,	,	,
9937	523	11	and	and	CC
9937	523	12	butter	butter	NN
9937	523	13	.	.	.
9937	524	1	Add	add	VB
9937	524	2	to	to	IN
9937	524	3	it	-PRON-	PRP
9937	524	4	the	the	DT
9937	524	5	cup	cup	NN
9937	524	6	of	of	IN
9937	524	7	purée	purée	NNP
9937	524	8	made	make	VBN
9937	524	9	by	by	IN
9937	524	10	forcing	force	VBG
9937	524	11	freshly	freshly	RB
9937	524	12	cooked	cook	VBN
9937	524	13	or	or	CC
9937	524	14	canned	can	VBN
9937	524	15	asparagus	asparagus	NN
9937	524	16	through	through	IN
9937	524	17	a	a	DT
9937	524	18	sieve	sieve	NN
9937	524	19	.	.	.
9937	525	1	Season	season	NN
9937	525	2	with	with	IN
9937	525	3	the	the	DT
9937	525	4	salt	salt	NN
9937	525	5	and	and	CC
9937	525	6	pepper	pepper	NN
9937	525	7	,	,	,
9937	525	8	and	and	CC
9937	525	9	serve	serve	VB
9937	525	10	.	.	.
9937	526	1	55	55	CD
9937	526	2	.	.	.
9937	527	1	Cream	cream	NN
9937	527	2	-	-	HYPH
9937	527	3	of	of	IN
9937	527	4	-	-	HYPH
9937	527	5	Spinach	spinach	NN
9937	527	6	Soup.--Although	soup.--although	IN
9937	527	7	cream	cream	NN
9937	527	8	-	-	HYPH
9937	527	9	of	of	IN
9937	527	10	-	-	HYPH
9937	527	11	spinach	spinach	NN
9937	527	12	soup	soup	NN
9937	527	13	is	be	VBZ
9937	527	14	not	not	RB
9937	527	15	especially	especially	RB
9937	527	16	attractive	attractive	JJ
9937	527	17	in	in	IN
9937	527	18	appearance	appearance	NN
9937	527	19	,	,	,
9937	527	20	most	most	JJS
9937	527	21	persons	person	NNS
9937	527	22	enjoy	enjoy	VBP
9937	527	23	its	-PRON-	PRP$
9937	527	24	flavor	flavor	NN
9937	527	25	,	,	,
9937	527	26	and	and	CC
9937	527	27	the	the	DT
9937	527	28	soup	soup	NN
9937	527	29	serves	serve	VBZ
9937	527	30	as	as	IN
9937	527	31	another	another	DT
9937	527	32	way	way	NN
9937	527	33	of	of	IN
9937	527	34	adding	add	VBG
9937	527	35	an	an	DT
9937	527	36	iron	iron	NN
9937	527	37	-	-	HYPH
9937	527	38	containing	contain	VBG
9937	527	39	food	food	NN
9937	527	40	to	to	IN
9937	527	41	the	the	DT
9937	527	42	diet	diet	NN
9937	527	43	.	.	.
9937	528	1	Children	child	NNS
9937	528	2	may	may	MD
9937	528	3	often	often	RB
9937	528	4	be	be	VB
9937	528	5	induced	induce	VBN
9937	528	6	to	to	TO
9937	528	7	take	take	VB
9937	528	8	the	the	DT
9937	528	9	soup	soup	NN
9937	528	10	when	when	WRB
9937	528	11	they	-PRON-	PRP
9937	528	12	would	would	MD
9937	528	13	refuse	refuse	VB
9937	528	14	the	the	DT
9937	528	15	spinach	spinach	NN
9937	528	16	as	as	IN
9937	528	17	a	a	DT
9937	528	18	vegetable	vegetable	NN
9937	528	19	.	.	.
9937	529	1	CREAM	cream	NN
9937	529	2	-	-	HYPH
9937	529	3	OF	of	IN
9937	529	4	-	-	HYPH
9937	529	5	SPINACH	spinach	NN
9937	529	6	SOUP	SOUP	NNP
9937	529	7	(	(	-LRB-
9937	529	8	Sufficient	sufficient	JJ
9937	529	9	to	to	TO
9937	529	10	Serve	serve	VB
9937	529	11	Four	four	CD
9937	529	12	)	)	-RRB-
9937	529	13	1	1	CD
9937	529	14	pt	pt	NN
9937	529	15	.	.	.
9937	530	1	milk	milk	NN
9937	530	2	2	2	CD
9937	530	3	Tb	Tb	NNP
9937	530	4	.	.	.
9937	531	1	flour	flour	NN
9937	531	2	2	2	CD
9937	531	3	Tb	Tb	NNP
9937	531	4	.	.	.
9937	532	1	butter	butter	NN
9937	532	2	1/2	1/2	CD
9937	532	3	c.	c.	NNP
9937	532	4	spinach	spinach	NN
9937	532	5	purée	purée	NNP
9937	532	6	1	1	CD
9937	532	7	tsp	tsp	NN
9937	532	8	.	.	.
9937	533	1	salt	salt	NN
9937	533	2	1/8	1/8	CD
9937	533	3	tsp	tsp	NN
9937	533	4	.	.	.
9937	534	1	pepper	pepper	NN
9937	534	2	Make	make	VB
9937	534	3	white	white	JJ
9937	534	4	sauce	sauce	NN
9937	534	5	of	of	IN
9937	534	6	the	the	DT
9937	534	7	milk	milk	NN
9937	534	8	,	,	,
9937	534	9	flour	flour	NN
9937	534	10	,	,	,
9937	534	11	and	and	CC
9937	534	12	butter	butter	NN
9937	534	13	.	.	.
9937	535	1	Add	add	VB
9937	535	2	the	the	DT
9937	535	3	spinach	spinach	NN
9937	535	4	purée	purée	NN
9937	535	5	,	,	,
9937	535	6	made	make	VBN
9937	535	7	by	by	IN
9937	535	8	forcing	force	VBG
9937	535	9	freshly	freshly	RB
9937	535	10	cooked	cook	VBN
9937	535	11	or	or	CC
9937	535	12	canned	can	VBN
9937	535	13	spinach	spinach	NN
9937	535	14	through	through	IN
9937	535	15	a	a	DT
9937	535	16	sieve	sieve	NN
9937	535	17	.	.	.
9937	536	1	Season	season	NN
9937	536	2	with	with	IN
9937	536	3	the	the	DT
9937	536	4	salt	salt	NN
9937	536	5	and	and	CC
9937	536	6	pepper	pepper	NN
9937	536	7	,	,	,
9937	536	8	heat	heat	NN
9937	536	9	thoroughly	thoroughly	RB
9937	536	10	,	,	,
9937	536	11	and	and	CC
9937	536	12	serve	serve	VB
9937	536	13	.	.	.
9937	537	1	56	56	CD
9937	537	2	.	.	.
9937	538	1	Cream	cream	NN
9937	538	2	-	-	HYPH
9937	538	3	of	of	IN
9937	538	4	-	-	HYPH
9937	538	5	Pea	Pea	NNP
9937	538	6	Soup.--Either	soup.--either	NN
9937	538	7	dried	dry	VBN
9937	538	8	peas	pea	NNS
9937	538	9	or	or	CC
9937	538	10	canned	can	VBN
9937	538	11	green	green	JJ
9937	538	12	peas	pea	NNS
9937	538	13	may	may	MD
9937	538	14	be	be	VB
9937	538	15	used	use	VBN
9937	538	16	to	to	TO
9937	538	17	make	make	VB
9937	538	18	cream	cream	NN
9937	538	19	-	-	HYPH
9937	538	20	of	of	IN
9937	538	21	-	-	HYPH
9937	538	22	pea	pea	NNP
9937	538	23	soup	soup	NN
9937	538	24	.	.	.
9937	539	1	If	if	IN
9937	539	2	dried	dry	VBN
9937	539	3	peas	pea	NNS
9937	539	4	are	be	VBP
9937	539	5	used	use	VBN
9937	539	6	,	,	,
9937	539	7	they	-PRON-	PRP
9937	539	8	must	must	MD
9937	539	9	first	first	RB
9937	539	10	be	be	VB
9937	539	11	cooked	cook	VBN
9937	539	12	soft	soft	JJ
9937	539	13	enough	enough	RB
9937	539	14	to	to	TO
9937	539	15	pass	pass	VB
9937	539	16	through	through	RP
9937	539	17	a	a	DT
9937	539	18	sieve	sieve	NN
9937	539	19	.	.	.
9937	540	1	The	the	DT
9937	540	2	flavor	flavor	NN
9937	540	3	is	be	VBZ
9937	540	4	quite	quite	RB
9937	540	5	different	different	JJ
9937	540	6	from	from	IN
9937	540	7	that	that	DT
9937	540	8	of	of	IN
9937	540	9	green	green	JJ
9937	540	10	peas	pea	NNS
9937	540	11	.	.	.
9937	541	1	With	with	IN
9937	541	2	the	the	DT
9937	541	3	use	use	NN
9937	541	4	of	of	IN
9937	541	5	green	green	JJ
9937	541	6	peas	pea	NNS
9937	541	7	,	,	,
9937	541	8	a	a	DT
9937	541	9	fair	fair	JJ
9937	541	10	amount	amount	NN
9937	541	11	of	of	IN
9937	541	12	both	both	CC
9937	541	13	protein	protein	NN
9937	541	14	and	and	CC
9937	541	15	carbohydrate	carbohydrate	NN
9937	541	16	is	be	VBZ
9937	541	17	added	add	VBN
9937	541	18	to	to	IN
9937	541	19	the	the	DT
9937	541	20	soup	soup	NN
9937	541	21	,	,	,
9937	541	22	but	but	CC
9937	541	23	more	more	JJR
9937	541	24	protein	protein	NN
9937	541	25	is	be	VBZ
9937	541	26	provided	provide	VBN
9937	541	27	when	when	WRB
9937	541	28	dried	dry	VBN
9937	541	29	peas	pea	NNS
9937	541	30	are	be	VBP
9937	541	31	used	use	VBN
9937	541	32	.	.	.
9937	542	1	CREAM	cream	NN
9937	542	2	-	-	HYPH
9937	542	3	OF	of	IN
9937	542	4	-	-	HYPH
9937	542	5	PEA	pea	NN
9937	542	6	SOUP	soup	NN
9937	542	7	(	(	-LRB-
9937	542	8	Sufficient	sufficient	JJ
9937	542	9	to	to	TO
9937	542	10	Serve	serve	VB
9937	542	11	Four	four	CD
9937	542	12	)	)	-RRB-
9937	542	13	1	1	CD
9937	542	14	pt	pt	NN
9937	542	15	.	.	.
9937	543	1	milk	milk	NN
9937	543	2	1	1	CD
9937	543	3	Tb	Tb	NNP
9937	543	4	.	.	.
9937	544	1	flour	flour	NN
9937	544	2	2	2	CD
9937	544	3	Tb	Tb	NNP
9937	544	4	.	.	.
9937	545	1	butter	butter	NN
9937	545	2	1/2	1/2	CD
9937	545	3	c.	c.	NN
9937	545	4	pea	pea	NNP
9937	545	5	purée	purée	NNP
9937	545	6	1	1	CD
9937	545	7	tsp	tsp	NN
9937	545	8	.	.	.
9937	546	1	salt	salt	NN
9937	546	2	1/8	1/8	CD
9937	546	3	tsp	tsp	NN
9937	546	4	.	.	.
9937	547	1	pepper	pepper	NN
9937	547	2	Make	make	VB
9937	547	3	white	white	JJ
9937	547	4	sauce	sauce	NN
9937	547	5	of	of	IN
9937	547	6	the	the	DT
9937	547	7	milk	milk	NN
9937	547	8	,	,	,
9937	547	9	flour	flour	NN
9937	547	10	,	,	,
9937	547	11	and	and	CC
9937	547	12	butter	butter	NN
9937	547	13	.	.	.
9937	548	1	Put	put	VB
9937	548	2	enough	enough	JJ
9937	548	3	freshly	freshly	RB
9937	548	4	cooked	cook	VBN
9937	548	5	or	or	CC
9937	548	6	canned	can	VBN
9937	548	7	peas	pea	NNS
9937	548	8	through	through	IN
9937	548	9	a	a	DT
9937	548	10	sieve	sieve	NN
9937	548	11	to	to	TO
9937	548	12	make	make	VB
9937	548	13	1/2	1/2	CD
9937	548	14	cupful	cupful	JJ
9937	548	15	of	of	IN
9937	548	16	purée	purée	NNP
9937	548	17	.	.	.
9937	549	1	Then	then	RB
9937	549	2	add	add	VB
9937	549	3	the	the	DT
9937	549	4	pea	pea	NNP
9937	549	5	purée	purée	NN
9937	549	6	,	,	,
9937	549	7	the	the	DT
9937	549	8	salt	salt	NN
9937	549	9	,	,	,
9937	549	10	and	and	CC
9937	549	11	the	the	DT
9937	549	12	pepper	pepper	NN
9937	549	13	to	to	IN
9937	549	14	the	the	DT
9937	549	15	white	white	JJ
9937	549	16	sauce	sauce	NN
9937	549	17	.	.	.
9937	550	1	Heat	heat	VB
9937	550	2	thoroughly	thoroughly	RB
9937	550	3	and	and	CC
9937	550	4	serve	serve	VB
9937	550	5	.	.	.
9937	551	1	57	57	CD
9937	551	2	.	.	.
9937	552	1	CREAM	cream	NN
9937	552	2	-	-	HYPH
9937	552	3	OF	of	IN
9937	552	4	-	-	HYPH
9937	552	5	TOMATO	TOMATO	NNP
9937	552	6	SOUP.--As	soup.--as	NN
9937	552	7	a	a	DT
9937	552	8	rule	rule	NN
9937	552	9	,	,	,
9937	552	10	cream	cream	NN
9937	552	11	-	-	HYPH
9937	552	12	of	of	IN
9937	552	13	-	-	HYPH
9937	552	14	tomato	tomato	NNP
9937	552	15	soup	soup	NN
9937	552	16	is	be	VBZ
9937	552	17	popular	popular	JJ
9937	552	18	with	with	IN
9937	552	19	every	every	DT
9937	552	20	one	one	CD
9937	552	21	.	.	.
9937	553	1	Besides	besides	IN
9937	553	2	being	be	VBG
9937	553	3	pleasing	pleasing	JJ
9937	553	4	to	to	IN
9937	553	5	the	the	DT
9937	553	6	taste	taste	NN
9937	553	7	,	,	,
9937	553	8	it	-PRON-	PRP
9937	553	9	is	be	VBZ
9937	553	10	comparatively	comparatively	RB
9937	553	11	high	high	JJ
9937	553	12	in	in	IN
9937	553	13	food	food	NN
9937	553	14	value	value	NN
9937	553	15	,	,	,
9937	553	16	because	because	IN
9937	553	17	its	-PRON-	PRP$
9937	553	18	basis	basis	NN
9937	553	19	is	be	VBZ
9937	553	20	cream	cream	NN
9937	553	21	sauce	sauce	NN
9937	553	22	.	.	.
9937	554	1	However	however	RB
9937	554	2	,	,	,
9937	554	3	the	the	DT
9937	554	4	tomatoes	tomato	NNS
9937	554	5	themselves	-PRON-	PRP
9937	554	6	add	add	VBP
9937	554	7	very	very	RB
9937	554	8	little	little	RB
9937	554	9	else	else	RB
9937	554	10	besides	besides	IN
9937	554	11	flavor	flavor	NN
9937	554	12	and	and	CC
9937	554	13	mineral	mineral	NN
9937	554	14	salts	salt	NNS
9937	554	15	.	.	.
9937	555	1	CREAM	cream	NN
9937	555	2	-	-	HYPH
9937	555	3	OF	of	IN
9937	555	4	-	-	HYPH
9937	555	5	TOMATO	tomato	NN
9937	555	6	SOUP	SOUP	NNP
9937	555	7	(	(	-LRB-
9937	555	8	Sufficient	sufficient	JJ
9937	555	9	to	to	TO
9937	555	10	Serve	serve	VB
9937	555	11	Four	four	CD
9937	555	12	)	)	-RRB-
9937	555	13	1	1	CD
9937	555	14	c.	c.	NN
9937	555	15	canned	can	VBN
9937	555	16	tomatoes	tomatoes	NNP
9937	555	17	1	1	CD
9937	555	18	pt	pt	IN
9937	555	19	.	.	.
9937	556	1	milk	milk	NN
9937	556	2	3	3	CD
9937	556	3	Tb	Tb	NNP
9937	556	4	.	.	.
9937	557	1	flour	flour	NN
9937	557	2	3	3	CD
9937	557	3	Tb	Tb	NNP
9937	557	4	.	.	.
9937	558	1	butter	butter	NN
9937	558	2	1/8	1/8	CD
9937	558	3	tsp	tsp	NN
9937	558	4	.	.	.
9937	559	1	soda	soda	NNP
9937	559	2	1	1	CD
9937	559	3	tsp	tsp	NN
9937	559	4	.	.	.
9937	560	1	salt	salt	NN
9937	560	2	1/8	1/8	CD
9937	560	3	tsp	tsp	NN
9937	560	4	.	.	.
9937	561	1	pepper	pepper	NNP
9937	561	2	Force	Force	NNP
9937	561	3	the	the	DT
9937	561	4	tomatoes	tomato	NNS
9937	561	5	through	through	IN
9937	561	6	a	a	DT
9937	561	7	sieve	sieve	NN
9937	561	8	and	and	CC
9937	561	9	heat	heat	VB
9937	561	10	them	-PRON-	PRP
9937	561	11	.	.	.
9937	562	1	Make	make	VB
9937	562	2	white	white	JJ
9937	562	3	sauce	sauce	NN
9937	562	4	of	of	IN
9937	562	5	the	the	DT
9937	562	6	milk	milk	NN
9937	562	7	,	,	,
9937	562	8	flour	flour	NN
9937	562	9	,	,	,
9937	562	10	and	and	CC
9937	562	11	butter	butter	NN
9937	562	12	.	.	.
9937	563	1	Add	add	VB
9937	563	2	the	the	DT
9937	563	3	soda	soda	NN
9937	563	4	to	to	IN
9937	563	5	the	the	DT
9937	563	6	tomatoes	tomato	NNS
9937	563	7	,	,	,
9937	563	8	and	and	CC
9937	563	9	pour	pour	VB
9937	563	10	them	-PRON-	PRP
9937	563	11	slowly	slowly	RB
9937	563	12	into	into	IN
9937	563	13	the	the	DT
9937	563	14	white	white	JJ
9937	563	15	sauce	sauce	NN
9937	563	16	,	,	,
9937	563	17	stirring	stir	VBG
9937	563	18	rapidly	rapidly	RB
9937	563	19	.	.	.
9937	564	1	If	if	IN
9937	564	2	the	the	DT
9937	564	3	sauce	sauce	NN
9937	564	4	begins	begin	VBZ
9937	564	5	to	to	TO
9937	564	6	curdle	curdle	VB
9937	564	7	,	,	,
9937	564	8	beat	beat	VB
9937	564	9	the	the	DT
9937	564	10	soup	soup	NN
9937	564	11	quickly	quickly	RB
9937	564	12	with	with	IN
9937	564	13	a	a	DT
9937	564	14	rotary	rotary	JJ
9937	564	15	egg	egg	NN
9937	564	16	beater	beater	NN
9937	564	17	.	.	.
9937	565	1	Add	add	VB
9937	565	2	the	the	DT
9937	565	3	salt	salt	NN
9937	565	4	and	and	CC
9937	565	5	pepper	pepper	NN
9937	565	6	and	and	CC
9937	565	7	serve	serve	VB
9937	565	8	.	.	.
9937	566	1	58	58	CD
9937	566	2	.	.	.
9937	567	1	CREAM	cream	NN
9937	567	2	-	-	HYPH
9937	567	3	OF	of	IN
9937	567	4	-	-	HYPH
9937	567	5	ONION	onion	NN
9937	567	6	SOUP.--Many	soup.--many	CD
9937	567	7	persons	person	NNS
9937	567	8	who	who	WP
9937	567	9	are	be	VBP
9937	567	10	not	not	RB
9937	567	11	fond	fond	JJ
9937	567	12	of	of	IN
9937	567	13	onions	onion	NNS
9937	567	14	can	can	MD
9937	567	15	often	often	RB
9937	567	16	eat	eat	VB
9937	567	17	soup	soup	NN
9937	567	18	made	make	VBN
9937	567	19	of	of	IN
9937	567	20	this	this	DT
9937	567	21	vegetable	vegetable	NN
9937	567	22	.	.	.
9937	568	1	This	this	DT
9937	568	2	is	be	VBZ
9937	568	3	probably	probably	RB
9937	568	4	due	due	IN
9937	568	5	to	to	IN
9937	568	6	the	the	DT
9937	568	7	fact	fact	NN
9937	568	8	that	that	IN
9937	568	9	the	the	DT
9937	568	10	browning	browning	NN
9937	568	11	of	of	IN
9937	568	12	the	the	DT
9937	568	13	onions	onion	NNS
9937	568	14	before	before	IN
9937	568	15	they	-PRON-	PRP
9937	568	16	are	be	VBP
9937	568	17	used	use	VBN
9937	568	18	in	in	IN
9937	568	19	the	the	DT
9937	568	20	soup	soup	NN
9937	568	21	improves	improve	VBZ
9937	568	22	the	the	DT
9937	568	23	flavor	flavor	NN
9937	568	24	very	very	RB
9937	568	25	decidedly	decidedly	RB
9937	568	26	.	.	.
9937	569	1	In	in	IN
9937	569	2	addition	addition	NN
9937	569	3	,	,	,
9937	569	4	this	this	DT
9937	569	5	treatment	treatment	NN
9937	569	6	of	of	IN
9937	569	7	the	the	DT
9937	569	8	onions	onion	NNS
9937	569	9	gives	give	VBZ
9937	569	10	just	just	RB
9937	569	11	a	a	DT
9937	569	12	little	little	JJ
9937	569	13	color	color	NN
9937	569	14	to	to	IN
9937	569	15	the	the	DT
9937	569	16	soup	soup	NN
9937	569	17	.	.	.
9937	570	1	CREAM	cream	NN
9937	570	2	-	-	HYPH
9937	570	3	OF	of	IN
9937	570	4	-	-	HYPH
9937	570	5	ONION	onion	NN
9937	570	6	SOUP	SOUP	NNP
9937	570	7	(	(	-LRB-
9937	570	8	Sufficient	sufficient	JJ
9937	570	9	to	to	TO
9937	570	10	Serve	serve	VB
9937	570	11	Four	four	CD
9937	570	12	)	)	-RRB-
9937	570	13	4	4	CD
9937	570	14	medium	medium	JJ
9937	570	15	-	-	HYPH
9937	570	16	sized	sized	JJ
9937	570	17	onions	onion	NNS
9937	570	18	4	4	CD
9937	570	19	Tb	Tb	NNP
9937	570	20	.	.	.
9937	571	1	butter	butter	NN
9937	571	2	2	2	CD
9937	571	3	Tb	Tb	NNP
9937	571	4	.	.	.
9937	572	1	flour	flour	NN
9937	572	2	2	2	CD
9937	572	3	-	-	SYM
9937	572	4	1/2	1/2	CD
9937	572	5	c.	c.	NN
9937	572	6	milk	milk	NN
9937	572	7	1	1	CD
9937	572	8	tsp	tsp	NN
9937	572	9	.	.	.
9937	573	1	salt	salt	NN
9937	573	2	1/8	1/8	CD
9937	573	3	tsp	tsp	NN
9937	573	4	.	.	.
9937	574	1	pepper	pepper	NN
9937	574	2	Slice	Slice	NNP
9937	574	3	the	the	DT
9937	574	4	onions	onion	NNS
9937	574	5	and	and	CC
9937	574	6	brown	brown	VB
9937	574	7	them	-PRON-	PRP
9937	574	8	in	in	IN
9937	574	9	a	a	DT
9937	574	10	frying	frying	JJ
9937	574	11	pan	pan	NN
9937	574	12	with	with	IN
9937	574	13	2	2	CD
9937	574	14	tablespoonfuls	tablespoonful	NNS
9937	574	15	of	of	IN
9937	574	16	the	the	DT
9937	574	17	butter	butter	NN
9937	574	18	.	.	.
9937	575	1	Make	make	VB
9937	575	2	white	white	JJ
9937	575	3	sauce	sauce	NN
9937	575	4	of	of	IN
9937	575	5	the	the	DT
9937	575	6	flour	flour	NN
9937	575	7	,	,	,
9937	575	8	the	the	DT
9937	575	9	remaining	remain	VBG
9937	575	10	butter	butter	NN
9937	575	11	,	,	,
9937	575	12	and	and	CC
9937	575	13	the	the	DT
9937	575	14	milk	milk	NN
9937	575	15	.	.	.
9937	576	1	Add	add	VB
9937	576	2	to	to	IN
9937	576	3	this	this	DT
9937	576	4	the	the	DT
9937	576	5	browned	brown	VBN
9937	576	6	onions	onion	NNS
9937	576	7	,	,	,
9937	576	8	salt	salt	NN
9937	576	9	,	,	,
9937	576	10	and	and	CC
9937	576	11	pepper	pepper	NN
9937	576	12	.	.	.
9937	577	1	Heat	heat	VB
9937	577	2	thoroughly	thoroughly	RB
9937	577	3	and	and	CC
9937	577	4	serve	serve	VB
9937	577	5	.	.	.
9937	578	1	PURÉES	PURÉES	NNP
9937	578	2	59	59	CD
9937	578	3	.	.	.
9937	579	1	CHESTNUT	CHESTNUT	NNS
9937	579	2	PURÉE.--There	purée.--there	RB
9937	579	3	are	be	VBP
9937	579	4	many	many	JJ
9937	579	5	recipes	recipe	NNS
9937	579	6	for	for	IN
9937	579	7	the	the	DT
9937	579	8	use	use	NN
9937	579	9	of	of	IN
9937	579	10	chestnuts	chestnut	NNS
9937	579	11	in	in	IN
9937	579	12	the	the	DT
9937	579	13	making	making	NN
9937	579	14	of	of	IN
9937	579	15	foods	food	NNS
9937	579	16	,	,	,
9937	579	17	but	but	CC
9937	579	18	probably	probably	RB
9937	579	19	none	none	NN
9937	579	20	is	be	VBZ
9937	579	21	any	any	DT
9937	579	22	more	more	RBR
9937	579	23	popular	popular	JJ
9937	579	24	than	than	IN
9937	579	25	that	that	DT
9937	579	26	for	for	IN
9937	579	27	chestnut	chestnut	NN
9937	579	28	purée	purée	NNP
9937	579	29	.	.	.
9937	580	1	The	the	DT
9937	580	2	chestnuts	chestnut	NNS
9937	580	3	develop	develop	VBP
9937	580	4	a	a	DT
9937	580	5	light	light	JJ
9937	580	6	-	-	HYPH
9937	580	7	tan	tan	NN
9937	580	8	color	color	NN
9937	580	9	in	in	IN
9937	580	10	the	the	DT
9937	580	11	soup	soup	NN
9937	580	12	.	.	.
9937	581	1	The	the	DT
9937	581	2	very	very	RB
9937	581	3	large	large	JJ
9937	581	4	ones	one	NNS
9937	581	5	should	should	MD
9937	581	6	be	be	VB
9937	581	7	purchased	purchase	VBN
9937	581	8	for	for	IN
9937	581	9	this	this	DT
9937	581	10	purpose	purpose	NN
9937	581	11	,	,	,
9937	581	12	since	since	IN
9937	581	13	chestnuts	chestnut	NNS
9937	581	14	of	of	IN
9937	581	15	ordinary	ordinary	JJ
9937	581	16	size	size	NN
9937	581	17	are	be	VBP
9937	581	18	very	very	RB
9937	581	19	tedious	tedious	JJ
9937	581	20	to	to	TO
9937	581	21	work	work	VB
9937	581	22	with	with	IN
9937	581	23	.	.	.
9937	582	1	CHESTNUT	CHESTNUT	NNS
9937	582	2	PURÉE	PURÉE	VBN
9937	582	3	(	(	-LRB-
9937	582	4	Sufficient	sufficient	JJ
9937	582	5	to	to	TO
9937	582	6	Serve	serve	VB
9937	582	7	Four	four	CD
9937	582	8	)	)	-RRB-
9937	582	9	1	1	CD
9937	582	10	c.	c.	NN
9937	582	11	mashed	mash	VBD
9937	582	12	chestnuts	chestnuts	NNP
9937	582	13	1	1	CD
9937	582	14	c.	c.	NN
9937	582	15	milk	milk	NN
9937	582	16	2	2	CD
9937	582	17	Tb	Tb	NNP
9937	582	18	.	.	.
9937	583	1	flour	flour	NN
9937	583	2	2	2	CD
9937	583	3	Tb	Tb	NNP
9937	583	4	.	.	.
9937	584	1	butter	butter	NN
9937	584	2	1	1	CD
9937	584	3	tsp	tsp	NN
9937	584	4	.	.	.
9937	585	1	salt	salt	NN
9937	585	2	1/8	1/8	CD
9937	585	3	tsp	tsp	NN
9937	585	4	.	.	.
9937	586	1	pepper	pepper	NN
9937	586	2	1/8	1/8	CD
9937	586	3	tsp	tsp	NN
9937	586	4	.	.	.
9937	587	1	celery	celery	NNP
9937	587	2	salt	salt	NN
9937	587	3	1	1	CD
9937	587	4	c.	c.	NN
9937	587	5	white	white	JJ
9937	587	6	stock	stock	NN
9937	587	7	Cook	Cook	NNP
9937	587	8	Spanish	spanish	JJ
9937	587	9	chestnuts	chestnut	NNS
9937	587	10	for	for	IN
9937	587	11	10	10	CD
9937	587	12	minutes	minute	NNS
9937	587	13	;	;	:
9937	587	14	then	then	RB
9937	587	15	remove	remove	VB
9937	587	16	the	the	DT
9937	587	17	shells	shell	NNS
9937	587	18	and	and	CC
9937	587	19	skins	skin	NNS
9937	587	20	and	and	CC
9937	587	21	mash	mash	VB
9937	587	22	the	the	DT
9937	587	23	chestnuts	chestnut	NNS
9937	587	24	.	.	.
9937	588	1	Make	make	VB
9937	588	2	white	white	JJ
9937	588	3	sauce	sauce	NN
9937	588	4	of	of	IN
9937	588	5	the	the	DT
9937	588	6	milk	milk	NN
9937	588	7	,	,	,
9937	588	8	flour	flour	NN
9937	588	9	,	,	,
9937	588	10	and	and	CC
9937	588	11	butter	butter	NN
9937	588	12	.	.	.
9937	589	1	Add	add	VB
9937	589	2	to	to	IN
9937	589	3	this	this	DT
9937	589	4	the	the	DT
9937	589	5	mashed	mash	VBN
9937	589	6	chestnuts	chestnut	NNS
9937	589	7	,	,	,
9937	589	8	salt	salt	NN
9937	589	9	,	,	,
9937	589	10	pepper	pepper	NN
9937	589	11	,	,	,
9937	589	12	celery	celery	NN
9937	589	13	salt	salt	NN
9937	589	14	,	,	,
9937	589	15	and	and	CC
9937	589	16	stock	stock	NN
9937	589	17	.	.	.
9937	590	1	Heat	heat	VB
9937	590	2	thoroughly	thoroughly	RB
9937	590	3	and	and	CC
9937	590	4	serve	serve	VB
9937	590	5	.	.	.
9937	591	1	60	60	CD
9937	591	2	.	.	.
9937	592	1	SPLIT	SPLIT	NNP
9937	592	2	-	-	HYPH
9937	592	3	PEA	PEA	NNP
9937	592	4	PURÉE.--Dried	purée.--dried	JJ
9937	592	5	peas	pea	NNS
9937	592	6	or	or	CC
9937	592	7	split	split	NN
9937	592	8	peas	pea	NNS
9937	592	9	are	be	VBP
9937	592	10	extremely	extremely	RB
9937	592	11	high	high	JJ
9937	592	12	in	in	IN
9937	592	13	food	food	NN
9937	592	14	value	value	NN
9937	592	15	,	,	,
9937	592	16	and	and	CC
9937	592	17	their	-PRON-	PRP$
9937	592	18	addition	addition	NN
9937	592	19	to	to	TO
9937	592	20	soup	soup	VB
9937	592	21	stock	stock	NN
9937	592	22	makes	make	VBZ
9937	592	23	a	a	DT
9937	592	24	highly	highly	RB
9937	592	25	nutritious	nutritious	JJ
9937	592	26	soup	soup	NN
9937	592	27	of	of	IN
9937	592	28	very	very	RB
9937	592	29	delightful	delightful	JJ
9937	592	30	flavor	flavor	NN
9937	592	31	.	.	.
9937	593	1	Such	such	PDT
9937	593	2	a	a	DT
9937	593	3	purée	purée	NN
9937	593	4	served	serve	VBD
9937	593	5	in	in	IN
9937	593	6	quantity	quantity	NN
9937	593	7	does	do	VBZ
9937	593	8	nicely	nicely	RB
9937	593	9	for	for	IN
9937	593	10	the	the	DT
9937	593	11	main	main	JJ
9937	593	12	dish	dish	NN
9937	593	13	in	in	IN
9937	593	14	a	a	DT
9937	593	15	light	light	JJ
9937	593	16	meal	meal	NN
9937	593	17	.	.	.
9937	594	1	Instead	instead	RB
9937	594	2	of	of	IN
9937	594	3	the	the	DT
9937	594	4	peas	pea	NNS
9937	594	5	,	,	,
9937	594	6	dried	dry	VBN
9937	594	7	beans	bean	NNS
9937	594	8	or	or	CC
9937	594	9	lentils	lentil	NNS
9937	594	10	may	may	MD
9937	594	11	be	be	VB
9937	594	12	used	use	VBN
9937	594	13	if	if	IN
9937	594	14	they	-PRON-	PRP
9937	594	15	are	be	VBP
9937	594	16	preferred	prefer	VBN
9937	594	17	.	.	.
9937	595	1	SPLIT	SPLIT	NNP
9937	595	2	-	-	HYPH
9937	595	3	PEA	PEA	NNP
9937	595	4	PURÉE	PURÉE	VBN
9937	595	5	(	(	-LRB-
9937	595	6	Sufficient	sufficient	JJ
9937	595	7	to	to	TO
9937	595	8	Serve	serve	VB
9937	595	9	Four	four	CD
9937	595	10	)	)	-RRB-
9937	595	11	3/4	3/4	CD
9937	595	12	c.	c.	NN
9937	595	13	split	split	NNP
9937	595	14	peas	pea	NNS
9937	595	15	1	1	CD
9937	595	16	pt	pt	NN
9937	595	17	.	.	.
9937	596	1	white	white	NNP
9937	596	2	stock	stock	NNP
9937	596	3	1	1	CD
9937	596	4	tsp	tsp	NN
9937	596	5	.	.	.
9937	597	1	salt	salt	NN
9937	597	2	1/8	1/8	CD
9937	597	3	tsp	tsp	NN
9937	597	4	.	.	.
9937	598	1	pepper	pepper	NN
9937	598	2	2	2	CD
9937	598	3	Tb	Tb	NNP
9937	598	4	.	.	.
9937	599	1	butter	butter	NN
9937	599	2	2	2	CD
9937	599	3	Tb	Tb	NNP
9937	599	4	.	.	.
9937	600	1	flour	flour	NN
9937	600	2	Soak	Soak	NNP
9937	600	3	the	the	DT
9937	600	4	peas	pea	NNS
9937	600	5	overnight	overnight	RB
9937	600	6	,	,	,
9937	600	7	and	and	CC
9937	600	8	cook	cook	NN
9937	600	9	in	in	IN
9937	600	10	sufficient	sufficient	JJ
9937	600	11	water	water	NN
9937	600	12	to	to	TO
9937	600	13	cover	cover	VB
9937	600	14	well	well	RB
9937	600	15	until	until	IN
9937	600	16	they	-PRON-	PRP
9937	600	17	are	be	VBP
9937	600	18	soft	soft	JJ
9937	600	19	.	.	.
9937	601	1	When	when	WRB
9937	601	2	thoroughly	thoroughly	RB
9937	601	3	soft	soft	JJ
9937	601	4	,	,	,
9937	601	5	drain	drain	VB
9937	601	6	the	the	DT
9937	601	7	water	water	NN
9937	601	8	from	from	IN
9937	601	9	the	the	DT
9937	601	10	peas	pea	NNS
9937	601	11	and	and	CC
9937	601	12	put	put	VBD
9937	601	13	them	-PRON-	PRP
9937	601	14	through	through	IN
9937	601	15	a	a	DT
9937	601	16	colander	colander	NN
9937	601	17	.	.	.
9937	602	1	Heat	heat	VB
9937	602	2	the	the	DT
9937	602	3	stock	stock	NN
9937	602	4	and	and	CC
9937	602	5	add	add	VB
9937	602	6	to	to	IN
9937	602	7	it	-PRON-	PRP
9937	602	8	the	the	DT
9937	602	9	pea	pea	NNP
9937	602	10	purée	purée	NNP
9937	602	11	,	,	,
9937	602	12	salt	salt	NN
9937	602	13	,	,	,
9937	602	14	and	and	CC
9937	602	15	pepper	pepper	NN
9937	602	16	.	.	.
9937	603	1	Rub	rub	VB
9937	603	2	the	the	DT
9937	603	3	butter	butter	NN
9937	603	4	and	and	CC
9937	603	5	flour	flour	NN
9937	603	6	together	together	RB
9937	603	7	,	,	,
9937	603	8	moisten	moisten	VB
9937	603	9	with	with	IN
9937	603	10	some	some	DT
9937	603	11	of	of	IN
9937	603	12	the	the	DT
9937	603	13	warm	warm	JJ
9937	603	14	liquid	liquid	NN
9937	603	15	,	,	,
9937	603	16	and	and	CC
9937	603	17	add	add	VB
9937	603	18	to	to	IN
9937	603	19	the	the	DT
9937	603	20	soup	soup	NN
9937	603	21	.	.	.
9937	604	1	Cook	cook	VB
9937	604	2	for	for	IN
9937	604	3	a	a	DT
9937	604	4	few	few	JJ
9937	604	5	minutes	minute	NNS
9937	604	6	and	and	CC
9937	604	7	serve	serve	VBP
9937	604	8	.	.	.
9937	605	1	CHOWDERS	chowder	NNS
9937	605	2	61	61	CD
9937	605	3	.	.	.
9937	606	1	CLAM	CLAM	NNP
9937	606	2	CHOWDER.--The	chowder.--the	IN
9937	606	3	flavor	flavor	NN
9937	606	4	of	of	IN
9937	606	5	clams	clam	NNS
9937	606	6	,	,	,
9937	606	7	like	like	IN
9937	606	8	that	that	DT
9937	606	9	of	of	IN
9937	606	10	oysters	oyster	NNS
9937	606	11	and	and	CC
9937	606	12	other	other	JJ
9937	606	13	kinds	kind	NNS
9937	606	14	of	of	IN
9937	606	15	sea	sea	NN
9937	606	16	food	food	NN
9937	606	17	,	,	,
9937	606	18	is	be	VBZ
9937	606	19	offensive	offensive	JJ
9937	606	20	to	to	IN
9937	606	21	some	some	DT
9937	606	22	persons	person	NNS
9937	606	23	,	,	,
9937	606	24	but	but	CC
9937	606	25	where	where	WRB
9937	606	26	this	this	DT
9937	606	27	is	be	VBZ
9937	606	28	not	not	RB
9937	606	29	the	the	DT
9937	606	30	case	case	NN
9937	606	31	,	,	,
9937	606	32	clam	clam	NNP
9937	606	33	chowder	chowder	NNP
9937	606	34	is	be	VBZ
9937	606	35	a	a	DT
9937	606	36	popular	popular	JJ
9937	606	37	dish	dish	NN
9937	606	38	of	of	IN
9937	606	39	high	high	JJ
9937	606	40	food	food	NN
9937	606	41	value	value	NN
9937	606	42	.	.	.
9937	607	1	This	this	DT
9937	607	2	kind	kind	NN
9937	607	3	of	of	IN
9937	607	4	soup	soup	NN
9937	607	5	is	be	VBZ
9937	607	6	much	much	RB
9937	607	7	used	use	VBN
9937	607	8	in	in	IN
9937	607	9	localities	locality	NNS
9937	607	10	where	where	WRB
9937	607	11	clams	clam	NNS
9937	607	12	are	be	VBP
9937	607	13	plentiful	plentiful	JJ
9937	607	14	.	.	.
9937	608	1	CLAM	CLAM	NNP
9937	608	2	CHOWDER	CHOWDER	NNP
9937	608	3	(	(	-LRB-
9937	608	4	Sufficient	sufficient	JJ
9937	608	5	to	to	TO
9937	608	6	Serve	serve	VB
9937	608	7	Eight	eight	CD
9937	608	8	)	)	-RRB-
9937	608	9	1	1	CD
9937	608	10	c.	c.	NN
9937	608	11	water	water	NN
9937	608	12	1	1	CD
9937	608	13	qt	qt	UH
9937	608	14	.	.	.
9937	609	1	clams	clam	NNS
9937	609	2	1	1	CD
9937	609	3	small	small	JJ
9937	609	4	onion	onion	NN
9937	609	5	1	1	CD
9937	609	6	c.	c.	NN
9937	609	7	sliced	slice	VBD
9937	609	8	potatoes	potato	NNS
9937	609	9	1/2	1/2	CD
9937	609	10	c.	c.	NN
9937	609	11	stewed	stew	VBD
9937	609	12	tomatoes	tomato	NNS
9937	609	13	1/2	1/2	CD
9937	609	14	c.	c.	NN
9937	609	15	diced	diced	NNP
9937	609	16	carrots	carrots	NNP
9937	609	17	1/2	1/2	CD
9937	609	18	c.	c.	NN
9937	609	19	diced	dice	VBN
9937	609	20	celery	celery	JJ
9937	609	21	1	1	CD
9937	609	22	-	-	SYM
9937	609	23	1/2	1/2	CD
9937	609	24	c.	c.	NN
9937	609	25	milk	milk	NN
9937	609	26	2	2	CD
9937	609	27	Tb	Tb	NNP
9937	609	28	.	.	.
9937	610	1	butter	butter	NN
9937	610	2	1	1	CD
9937	610	3	-	-	SYM
9937	610	4	1/2	1/2	CD
9937	610	5	tsp	tsp	NN
9937	610	6	.	.	.
9937	611	1	salt	salt	NN
9937	611	2	1/8	1/8	CD
9937	611	3	tsp	tsp	NN
9937	611	4	.	.	.
9937	612	1	pepper	pepper	NN
9937	612	2	Add	Add	NNP
9937	612	3	the	the	DT
9937	612	4	water	water	NN
9937	612	5	to	to	IN
9937	612	6	the	the	DT
9937	612	7	clams	clam	NNS
9937	612	8	,	,	,
9937	612	9	and	and	CC
9937	612	10	pick	pick	VB
9937	612	11	them	-PRON-	PRP
9937	612	12	over	over	RP
9937	612	13	carefully	carefully	RB
9937	612	14	to	to	TO
9937	612	15	remove	remove	VB
9937	612	16	any	any	DT
9937	612	17	shell	shell	NN
9937	612	18	.	.	.
9937	613	1	Strain	strain	VB
9937	613	2	the	the	DT
9937	613	3	liquid	liquid	NN
9937	613	4	through	through	IN
9937	613	5	cheesecloth	cheesecloth	NN
9937	613	6	,	,	,
9937	613	7	and	and	CC
9937	613	8	then	then	RB
9937	613	9	scald	scald	VBZ
9937	613	10	the	the	DT
9937	613	11	clams	clam	NNS
9937	613	12	in	in	IN
9937	613	13	it	-PRON-	PRP
9937	613	14	.	.	.
9937	614	1	Remove	remove	VB
9937	614	2	the	the	DT
9937	614	3	clams	clam	NNS
9937	614	4	and	and	CC
9937	614	5	cook	cook	VB
9937	614	6	the	the	DT
9937	614	7	vegetables	vegetable	NNS
9937	614	8	in	in	IN
9937	614	9	the	the	DT
9937	614	10	liquid	liquid	NN
9937	614	11	until	until	IN
9937	614	12	they	-PRON-	PRP
9937	614	13	are	be	VBP
9937	614	14	soft	soft	JJ
9937	614	15	.	.	.
9937	615	1	Add	add	VB
9937	615	2	the	the	DT
9937	615	3	milk	milk	NN
9937	615	4	,	,	,
9937	615	5	butter	butter	NN
9937	615	6	,	,	,
9937	615	7	salt	salt	NN
9937	615	8	,	,	,
9937	615	9	and	and	CC
9937	615	10	pepper	pepper	NN
9937	615	11	and	and	CC
9937	615	12	return	return	VB
9937	615	13	the	the	DT
9937	615	14	clams	clam	NNS
9937	615	15	.	.	.
9937	616	1	Heat	heat	VB
9937	616	2	thoroughly	thoroughly	RB
9937	616	3	and	and	CC
9937	616	4	serve	serve	VB
9937	616	5	over	over	IN
9937	616	6	crackers	cracker	NNS
9937	616	7	.	.	.
9937	617	1	62	62	CD
9937	617	2	.	.	.
9937	618	1	FISH	FISH	NNS
9937	618	2	CHOWDER.--An	chowder.--an	NN
9937	618	3	excellent	excellent	JJ
9937	618	4	way	way	NN
9937	618	5	in	in	IN
9937	618	6	which	which	WDT
9937	618	7	to	to	TO
9937	618	8	utilize	utilize	VB
9937	618	9	a	a	DT
9937	618	10	small	small	JJ
9937	618	11	quantity	quantity	NN
9937	618	12	of	of	IN
9937	618	13	fish	fish	NN
9937	618	14	is	be	VBZ
9937	618	15	afforded	afford	VBN
9937	618	16	by	by	IN
9937	618	17	fish	fish	NN
9937	618	18	chowder	chowder	NN
9937	618	19	.	.	.
9937	619	1	In	in	IN
9937	619	2	addition	addition	NN
9937	619	3	,	,	,
9937	619	4	this	this	DT
9937	619	5	dish	dish	NN
9937	619	6	is	be	VBZ
9937	619	7	quite	quite	RB
9937	619	8	high	high	JJ
9937	619	9	in	in	IN
9937	619	10	food	food	NN
9937	619	11	value	value	NN
9937	619	12	,	,	,
9937	619	13	so	so	IN
9937	619	14	that	that	IN
9937	619	15	when	when	WRB
9937	619	16	it	-PRON-	PRP
9937	619	17	is	be	VBZ
9937	619	18	served	serve	VBN
9937	619	19	with	with	IN
9937	619	20	crackers	cracker	NNS
9937	619	21	,	,	,
9937	619	22	little	little	JJ
9937	619	23	of	of	IN
9937	619	24	anything	anything	NN
9937	619	25	else	else	RB
9937	619	26	need	nee	MD
9937	619	27	be	be	VB
9937	619	28	served	serve	VBN
9937	619	29	with	with	IN
9937	619	30	it	-PRON-	PRP
9937	619	31	to	to	TO
9937	619	32	make	make	VB
9937	619	33	an	an	DT
9937	619	34	entire	entire	JJ
9937	619	35	meal	meal	NN
9937	619	36	if	if	IN
9937	619	37	it	-PRON-	PRP
9937	619	38	be	be	VBP
9937	619	39	luncheon	luncheon	NN
9937	619	40	or	or	CC
9937	619	41	supper	supper	NN
9937	619	42	.	.	.
9937	620	1	Cod	cod	VB
9937	620	2	,	,	,
9937	620	3	haddock	haddock	NN
9937	620	4	,	,	,
9937	620	5	or	or	CC
9937	620	6	fresh	fresh	JJ
9937	620	7	-	-	HYPH
9937	620	8	water	water	NN
9937	620	9	fish	fish	NN
9937	620	10	may	may	MD
9937	620	11	be	be	VB
9937	620	12	used	use	VBN
9937	620	13	in	in	IN
9937	620	14	the	the	DT
9937	620	15	accompanying	accompanying	JJ
9937	620	16	recipe	recipe	NN
9937	620	17	.	.	.
9937	621	1	FISH	fish	NN
9937	621	2	CHOWDER	CHOWDER	NNP
9937	621	3	(	(	-LRB-
9937	621	4	Sufficient	sufficient	JJ
9937	621	5	to	to	TO
9937	621	6	Serve	serve	VB
9937	621	7	Six	six	CD
9937	621	8	)	)	-RRB-
9937	621	9	2	2	CD
9937	621	10	lb	lb	XX
9937	621	11	.	.	.
9937	622	1	fish	fish	NN
9937	622	2	1	1	CD
9937	622	3	small	small	JJ
9937	622	4	onion	onion	NN
9937	622	5	1	1	CD
9937	622	6	c.	c.	NN
9937	622	7	sliced	slice	VBD
9937	622	8	potatoes	potato	NNS
9937	622	9	1/2	1/2	CD
9937	622	10	c.	c.	NN
9937	622	11	stewed	stew	VBD
9937	622	12	tomatoes	tomatoes	NNP
9937	622	13	1	1	CD
9937	622	14	-	-	SYM
9937	622	15	1/2	1/2	CD
9937	622	16	tsp	tsp	NN
9937	622	17	.	.	.
9937	623	1	salt	salt	NN
9937	623	2	1/8	1/8	CD
9937	623	3	tsp	tsp	NN
9937	623	4	.	.	.
9937	624	1	pepper	pepper	NN
9937	624	2	2	2	CD
9937	624	3	Tb	Tb	NNP
9937	624	4	.	.	.
9937	625	1	butter	butter	NN
9937	625	2	1	1	CD
9937	625	3	-	-	SYM
9937	625	4	1/2	1/2	CD
9937	625	5	c.	c.	NN
9937	625	6	milk	milk	NN
9937	625	7	Skin	skin	NN
9937	625	8	the	the	DT
9937	625	9	fish	fish	NN
9937	625	10	,	,	,
9937	625	11	remove	remove	VB
9937	625	12	the	the	DT
9937	625	13	flesh	flesh	NN
9937	625	14	,	,	,
9937	625	15	and	and	CC
9937	625	16	cut	cut	VBD
9937	625	17	it	-PRON-	PRP
9937	625	18	into	into	IN
9937	625	19	small	small	JJ
9937	625	20	pieces	piece	NNS
9937	625	21	.	.	.
9937	626	1	Simmer	simmer	VB
9937	626	2	the	the	DT
9937	626	3	head	head	NN
9937	626	4	,	,	,
9937	626	5	bones	bone	NNS
9937	626	6	,	,	,
9937	626	7	and	and	CC
9937	626	8	skin	skin	NN
9937	626	9	of	of	IN
9937	626	10	the	the	DT
9937	626	11	fish	fish	NN
9937	626	12	and	and	CC
9937	626	13	the	the	DT
9937	626	14	onion	onion	NN
9937	626	15	in	in	IN
9937	626	16	water	water	NN
9937	626	17	for	for	IN
9937	626	18	1/2	1/2	CD
9937	626	19	hour	hour	NN
9937	626	20	.	.	.
9937	627	1	Strain	strain	VB
9937	627	2	,	,	,
9937	627	3	and	and	CC
9937	627	4	add	add	VB
9937	627	5	to	to	IN
9937	627	6	this	this	DT
9937	627	7	stock	stock	NN
9937	627	8	the	the	DT
9937	627	9	fish	fish	NN
9937	627	10	,	,	,
9937	627	11	potatoes	potato	NNS
9937	627	12	,	,	,
9937	627	13	tomatoes	tomato	NNS
9937	627	14	,	,	,
9937	627	15	salt	salt	NN
9937	627	16	,	,	,
9937	627	17	and	and	CC
9937	627	18	pepper	pepper	NN
9937	627	19	.	.	.
9937	628	1	Simmer	simmer	NN
9937	628	2	together	together	RB
9937	628	3	until	until	IN
9937	628	4	the	the	DT
9937	628	5	potatoes	potato	NNS
9937	628	6	are	be	VBP
9937	628	7	soft	soft	JJ
9937	628	8	.	.	.
9937	629	1	Add	add	VB
9937	629	2	the	the	DT
9937	629	3	butter	butter	NN
9937	629	4	and	and	CC
9937	629	5	milk	milk	NN
9937	629	6	.	.	.
9937	630	1	Serve	serve	VB
9937	630	2	over	over	IN
9937	630	3	crackers	cracker	NNS
9937	630	4	.	.	.
9937	631	1	63	63	CD
9937	631	2	.	.	.
9937	632	1	POTATO	POTATO	NNP
9937	632	2	CHOWDER.--A	chowder.--a	CD
9937	632	3	vegetable	vegetable	NN
9937	632	4	mixture	mixture	NN
9937	632	5	such	such	JJ
9937	632	6	as	as	IN
9937	632	7	the	the	DT
9937	632	8	one	one	NN
9937	632	9	suggested	suggest	VBD
9937	632	10	in	in	IN
9937	632	11	the	the	DT
9937	632	12	accompanying	accompanying	JJ
9937	632	13	recipe	recipe	NN
9937	632	14	is	be	VBZ
9937	632	15	in	in	IN
9937	632	16	reality	reality	NN
9937	632	17	not	not	RB
9937	632	18	a	a	DT
9937	632	19	chowder	chowder	NN
9937	632	20	,	,	,
9937	632	21	for	for	IN
9937	632	22	this	this	DT
9937	632	23	form	form	NN
9937	632	24	of	of	IN
9937	632	25	soup	soup	NN
9937	632	26	requires	require	VBZ
9937	632	27	sea	sea	NN
9937	632	28	food	food	NN
9937	632	29	for	for	IN
9937	632	30	its	-PRON-	PRP$
9937	632	31	basis	basis	NN
9937	632	32	.	.	.
9937	633	1	However	however	RB
9937	633	2	,	,	,
9937	633	3	when	when	WRB
9937	633	4	it	-PRON-	PRP
9937	633	5	is	be	VBZ
9937	633	6	impossible	impossible	JJ
9937	633	7	to	to	TO
9937	633	8	procure	procure	VB
9937	633	9	the	the	DT
9937	633	10	sea	sea	NN
9937	633	11	food	food	NN
9937	633	12	,	,	,
9937	633	13	potato	potato	NN
9937	633	14	chowder	chowder	NN
9937	633	15	does	do	VBZ
9937	633	16	nicely	nicely	RB
9937	633	17	as	as	IN
9937	633	18	a	a	DT
9937	633	19	change	change	NN
9937	633	20	from	from	IN
9937	633	21	the	the	DT
9937	633	22	usual	usual	JJ
9937	633	23	soup	soup	NN
9937	633	24	.	.	.
9937	634	1	This	this	DT
9937	634	2	chowder	chowder	NN
9937	634	3	differs	differ	VBZ
9937	634	4	in	in	IN
9937	634	5	no	no	DT
9937	634	6	material	material	JJ
9937	634	7	way	way	NN
9937	634	8	from	from	IN
9937	634	9	soup	soup	NN
9937	634	10	stock	stock	NN
9937	634	11	in	in	IN
9937	634	12	this	this	DT
9937	634	13	form	form	NN
9937	634	14	.	.	.
9937	635	1	POTATO	potato	NN
9937	635	2	CHOWDER	CHOWDER	NNP
9937	635	3	(	(	-LRB-
9937	635	4	Sufficient	sufficient	JJ
9937	635	5	to	to	TO
9937	635	6	Serve	serve	VB
9937	635	7	Four	four	CD
9937	635	8	)	)	-RRB-
9937	635	9	1	1	CD
9937	635	10	-	-	SYM
9937	635	11	1/2	1/2	CD
9937	635	12	c.	c.	NN
9937	635	13	sliced	slice	VBD
9937	635	14	potatoes	potato	NNS
9937	635	15	1	1	CD
9937	635	16	small	small	JJ
9937	635	17	onion	onion	NN
9937	635	18	,	,	,
9937	635	19	sliced	slice	VBD
9937	635	20	1	1	CD
9937	635	21	c.	c.	NN
9937	635	22	water	water	NN
9937	635	23	1	1	CD
9937	635	24	-	-	SYM
9937	635	25	1/2	1/2	CD
9937	635	26	c.	c.	NN
9937	635	27	milk	milk	NN
9937	635	28	1	1	CD
9937	635	29	tsp	tsp	NN
9937	635	30	.	.	.
9937	636	1	salt	salt	NN
9937	636	2	1/8	1/8	CD
9937	636	3	tsp	tsp	NN
9937	636	4	.	.	.
9937	637	1	pepper	pepper	NN
9937	637	2	2	2	CD
9937	637	3	Tb	Tb	NNP
9937	637	4	.	.	.
9937	638	1	butter	butter	NN
9937	638	2	Cook	Cook	NNP
9937	638	3	the	the	DT
9937	638	4	potatoes	potato	NNS
9937	638	5	and	and	CC
9937	638	6	onion	onion	NN
9937	638	7	in	in	IN
9937	638	8	the	the	DT
9937	638	9	water	water	NN
9937	638	10	until	until	IN
9937	638	11	they	-PRON-	PRP
9937	638	12	are	be	VBP
9937	638	13	soft	soft	JJ
9937	638	14	,	,	,
9937	638	15	but	but	CC
9937	638	16	not	not	RB
9937	638	17	soft	soft	JJ
9937	638	18	enough	enough	RB
9937	638	19	to	to	TO
9937	638	20	fall	fall	VB
9937	638	21	to	to	IN
9937	638	22	pieces	piece	NNS
9937	638	23	.	.	.
9937	639	1	Rub	rub	VB
9937	639	2	half	half	NN
9937	639	3	of	of	IN
9937	639	4	the	the	DT
9937	639	5	potatoes	potato	NNS
9937	639	6	through	through	IN
9937	639	7	a	a	DT
9937	639	8	sieve	sieve	NN
9937	639	9	and	and	CC
9937	639	10	return	return	VB
9937	639	11	to	to	IN
9937	639	12	the	the	DT
9937	639	13	sliced	sliced	JJ
9937	639	14	ones	one	NNS
9937	639	15	.	.	.
9937	640	1	Add	add	VB
9937	640	2	the	the	DT
9937	640	3	milk	milk	NN
9937	640	4	,	,	,
9937	640	5	salt	salt	NN
9937	640	6	,	,	,
9937	640	7	pepper	pepper	NN
9937	640	8	,	,	,
9937	640	9	and	and	CC
9937	640	10	butter	butter	NN
9937	640	11	.	.	.
9937	641	1	Cook	cook	VB
9937	641	2	together	together	RB
9937	641	3	for	for	IN
9937	641	4	a	a	DT
9937	641	5	few	few	JJ
9937	641	6	minutes	minute	NNS
9937	641	7	and	and	CC
9937	641	8	serve	serve	VBP
9937	641	9	.	.	.
9937	642	1	64	64	CD
9937	642	2	.	.	.
9937	643	1	CORN	corn	NN
9937	643	2	CHOWDER.--The	chowder.--the	IN
9937	643	3	addition	addition	NN
9937	643	4	of	of	IN
9937	643	5	corn	corn	NN
9937	643	6	to	to	IN
9937	643	7	potato	potato	NNP
9937	643	8	chowder	chowder	NN
9937	643	9	adds	add	VBZ
9937	643	10	variety	variety	NN
9937	643	11	of	of	IN
9937	643	12	flavor	flavor	NN
9937	643	13	and	and	CC
9937	643	14	makes	make	VBZ
9937	643	15	a	a	DT
9937	643	16	delicious	delicious	JJ
9937	643	17	mixture	mixture	NN
9937	643	18	of	of	IN
9937	643	19	vegetables	vegetable	NNS
9937	643	20	.	.	.
9937	644	1	This	this	DT
9937	644	2	dish	dish	NN
9937	644	3	is	be	VBZ
9937	644	4	rather	rather	RB
9937	644	5	high	high	JJ
9937	644	6	in	in	IN
9937	644	7	food	food	NN
9937	644	8	value	value	NN
9937	644	9	,	,	,
9937	644	10	especially	especially	RB
9937	644	11	if	if	IN
9937	644	12	the	the	DT
9937	644	13	soup	soup	NN
9937	644	14	is	be	VBZ
9937	644	15	served	serve	VBN
9937	644	16	over	over	IN
9937	644	17	crackers	cracker	NNS
9937	644	18	.	.	.
9937	645	1	A	a	DT
9937	645	2	small	small	JJ
9937	645	3	amount	amount	NN
9937	645	4	of	of	IN
9937	645	5	tomato	tomato	NN
9937	645	6	,	,	,
9937	645	7	although	although	IN
9937	645	8	not	not	RB
9937	645	9	mentioned	mention	VBN
9937	645	10	in	in	IN
9937	645	11	the	the	DT
9937	645	12	recipe	recipe	NN
9937	645	13	,	,	,
9937	645	14	may	may	MD
9937	645	15	be	be	VB
9937	645	16	added	add	VBN
9937	645	17	to	to	IN
9937	645	18	this	this	DT
9937	645	19	combination	combination	NN
9937	645	20	to	to	TO
9937	645	21	improve	improve	VB
9937	645	22	the	the	DT
9937	645	23	flavor	flavor	NN
9937	645	24	.	.	.
9937	646	1	CORN	corn	NN
9937	646	2	CHOWDER	CHOWDER	NNP
9937	646	3	(	(	-LRB-
9937	646	4	Sufficient	sufficient	JJ
9937	646	5	to	to	TO
9937	646	6	Serve	serve	VB
9937	646	7	Six	six	CD
9937	646	8	)	)	-RRB-
9937	646	9	1	1	CD
9937	646	10	c.	c.	NN
9937	646	11	sliced	slice	VBD
9937	646	12	potatoes	potato	NNS
9937	646	13	1	1	CD
9937	646	14	small	small	JJ
9937	646	15	onion	onion	NN
9937	646	16	,	,	,
9937	646	17	sliced	slice	VBD
9937	646	18	1	1	CD
9937	646	19	c.	c.	NN
9937	646	20	water	water	NNP
9937	646	21	1	1	CD
9937	646	22	c.	c.	NN
9937	646	23	canned	canned	JJ
9937	646	24	corn	corn	NN
9937	646	25	1	1	CD
9937	646	26	-	-	SYM
9937	646	27	1/2	1/2	CD
9937	646	28	c.	c.	NN
9937	646	29	milk	milk	NN
9937	646	30	2	2	CD
9937	646	31	Tb	Tb	NNP
9937	646	32	.	.	.
9937	647	1	butter	butter	NN
9937	647	2	1	1	CD
9937	647	3	tsp	tsp	NN
9937	647	4	.	.	.
9937	648	1	salt	salt	NN
9937	648	2	1/8	1/8	CD
9937	648	3	tsp	tsp	NN
9937	648	4	.	.	.
9937	649	1	pepper	pepper	NN
9937	649	2	Cook	Cook	NNP
9937	649	3	the	the	DT
9937	649	4	potatoes	potato	NNS
9937	649	5	and	and	CC
9937	649	6	onions	onion	NNS
9937	649	7	in	in	IN
9937	649	8	the	the	DT
9937	649	9	water	water	NN
9937	649	10	until	until	IN
9937	649	11	they	-PRON-	PRP
9937	649	12	are	be	VBP
9937	649	13	soft	soft	JJ
9937	649	14	.	.	.
9937	650	1	Add	add	VB
9937	650	2	the	the	DT
9937	650	3	corn	corn	NN
9937	650	4	,	,	,
9937	650	5	milk	milk	NN
9937	650	6	,	,	,
9937	650	7	butter	butter	NN
9937	650	8	,	,	,
9937	650	9	salt	salt	NN
9937	650	10	,	,	,
9937	650	11	and	and	CC
9937	650	12	pepper	pepper	NN
9937	650	13	,	,	,
9937	650	14	and	and	CC
9937	650	15	cook	cook	VB
9937	650	16	together	together	RB
9937	650	17	for	for	IN
9937	650	18	a	a	DT
9937	650	19	few	few	JJ
9937	650	20	minutes	minute	NNS
9937	650	21	.	.	.
9937	651	1	Serve	serve	VB
9937	651	2	over	over	IN
9937	651	3	crackers	cracker	NNS
9937	651	4	.	.	.
9937	652	1	SOUP	SOUP	NNP
9937	652	2	ACCOMPANIMENTS	ACCOMPANIMENTS	NNP
9937	652	3	AND	and	CC
9937	652	4	GARNISHES	GARNISHES	NNP
9937	652	5	[	[	-LRB-
9937	652	6	Illustration	illustration	NN
9937	652	7	:	:	:
9937	652	8	FIG	FIG	NNP
9937	652	9	.	.	.
9937	653	1	8	8	LS
9937	653	2	]	]	-RRB-
9937	653	3	65	65	CD
9937	653	4	.	.	.
9937	654	1	The	the	DT
9937	654	2	soup	soup	NN
9937	654	3	course	course	NN
9937	654	4	of	of	IN
9937	654	5	a	a	DT
9937	654	6	meal	meal	NN
9937	654	7	is	be	VBZ
9937	654	8	a	a	DT
9937	654	9	more	more	RBR
9937	654	10	or	or	CC
9937	654	11	less	less	RBR
9937	654	12	unattractive	unattractive	JJ
9937	654	13	one	one	CD
9937	654	14	,	,	,
9937	654	15	but	but	CC
9937	654	16	it	-PRON-	PRP
9937	654	17	may	may	MD
9937	654	18	be	be	VB
9937	654	19	improved	improve	VBN
9937	654	20	considerably	considerably	RB
9937	654	21	if	if	IN
9937	654	22	some	some	DT
9937	654	23	tempting	tempting	JJ
9937	654	24	thing	thing	NN
9937	654	25	in	in	IN
9937	654	26	the	the	DT
9937	654	27	way	way	NN
9937	654	28	of	of	IN
9937	654	29	a	a	DT
9937	654	30	garnish	garnish	NN
9937	654	31	or	or	CC
9937	654	32	an	an	DT
9937	654	33	accompaniment	accompaniment	NN
9937	654	34	is	be	VBZ
9937	654	35	served	serve	VBN
9937	654	36	with	with	IN
9937	654	37	it	-PRON-	PRP
9937	654	38	.	.	.
9937	655	1	But	but	CC
9937	655	2	whatever	whatever	WDT
9937	655	3	is	be	VBZ
9937	655	4	selected	select	VBN
9937	655	5	to	to	TO
9937	655	6	accompany	accompany	VB
9937	655	7	soup	soup	NN
9937	655	8	should	should	MD
9937	655	9	be	be	VB
9937	655	10	,	,	,
9937	655	11	in	in	IN
9937	655	12	a	a	DT
9937	655	13	great	great	JJ
9937	655	14	measure	measure	NN
9937	655	15	,	,	,
9937	655	16	a	a	DT
9937	655	17	contrast	contrast	NN
9937	655	18	to	to	IN
9937	655	19	it	-PRON-	PRP
9937	655	20	in	in	IN
9937	655	21	both	both	CC
9937	655	22	consistency	consistency	NN
9937	655	23	and	and	CC
9937	655	24	color	color	NN
9937	655	25	.	.	.
9937	656	1	The	the	DT
9937	656	2	reason	reason	NN
9937	656	3	why	why	WRB
9937	656	4	a	a	DT
9937	656	5	difference	difference	NN
9937	656	6	in	in	IN
9937	656	7	consistency	consistency	NN
9937	656	8	is	be	VBZ
9937	656	9	necessary	necessary	JJ
9937	656	10	is	be	VBZ
9937	656	11	due	due	JJ
9937	656	12	to	to	IN
9937	656	13	the	the	DT
9937	656	14	nature	nature	NN
9937	656	15	of	of	IN
9937	656	16	soup	soup	NN
9937	656	17	,	,	,
9937	656	18	which	which	WDT
9937	656	19	,	,	,
9937	656	20	being	be	VBG
9937	656	21	liquid	liquid	NN
9937	656	22	in	in	IN
9937	656	23	form	form	NN
9937	656	24	,	,	,
9937	656	25	is	be	VBZ
9937	656	26	merely	merely	RB
9937	656	27	swallowed	swallow	VBN
9937	656	28	and	and	CC
9937	656	29	does	do	VBZ
9937	656	30	not	not	RB
9937	656	31	stimulate	stimulate	VB
9937	656	32	the	the	DT
9937	656	33	flow	flow	NN
9937	656	34	of	of	IN
9937	656	35	the	the	DT
9937	656	36	gastric	gastric	JJ
9937	656	37	juices	juice	NNS
9937	656	38	by	by	IN
9937	656	39	mastication	mastication	NN
9937	656	40	.	.	.
9937	657	1	Therefore	therefore	RB
9937	657	2	,	,	,
9937	657	3	the	the	DT
9937	657	4	accompaniment	accompaniment	NN
9937	657	5	should	should	MD
9937	657	6	be	be	VB
9937	657	7	something	something	NN
9937	657	8	that	that	WDT
9937	657	9	requires	require	VBZ
9937	657	10	chewing	chew	VBG
9937	657	11	and	and	CC
9937	657	12	that	that	WDT
9937	657	13	will	will	MD
9937	657	14	consequently	consequently	RB
9937	657	15	cause	cause	VB
9937	657	16	the	the	DT
9937	657	17	digestive	digestive	JJ
9937	657	18	juices	juice	NNS
9937	657	19	,	,	,
9937	657	20	which	which	WDT
9937	657	21	respond	respond	VBP
9937	657	22	to	to	IN
9937	657	23	the	the	DT
9937	657	24	mechanical	mechanical	JJ
9937	657	25	action	action	NN
9937	657	26	of	of	IN
9937	657	27	chewing	chewing	NN
9937	657	28	,	,	,
9937	657	29	to	to	TO
9937	657	30	flow	flow	VB
9937	657	31	.	.	.
9937	658	1	The	the	DT
9937	658	2	garnish	garnish	NN
9937	658	3	may	may	MD
9937	658	4	add	add	VB
9937	658	5	the	the	DT
9937	658	6	color	color	NN
9937	658	7	that	that	WDT
9937	658	8	is	be	VBZ
9937	658	9	needed	need	VBN
9937	658	10	to	to	TO
9937	658	11	make	make	VB
9937	658	12	soup	soup	NN
9937	658	13	attractive	attractive	JJ
9937	658	14	.	.	.
9937	659	1	The	the	DT
9937	659	2	green	green	JJ
9937	659	3	and	and	CC
9937	659	4	red	red	NN
9937	659	5	of	of	IN
9937	659	6	olives	olive	NNS
9937	659	7	and	and	CC
9937	659	8	radishes	radish	NNS
9937	659	9	or	or	CC
9937	659	10	of	of	IN
9937	659	11	celery	celery	NN
9937	659	12	and	and	CC
9937	659	13	radishes	radish	NNS
9937	659	14	make	make	VBP
9937	659	15	a	a	DT
9937	659	16	decided	decide	VBN
9937	659	17	contrast	contrast	NN
9937	659	18	,	,	,
9937	659	19	so	so	IN
9937	659	20	that	that	IN
9937	659	21	when	when	WRB
9937	659	22	any	any	DT
9937	659	23	of	of	IN
9937	659	24	these	these	DT
9937	659	25	things	thing	NNS
9937	659	26	are	be	VBP
9937	659	27	served	serve	VBN
9937	659	28	with	with	IN
9937	659	29	soup	soup	NN
9937	659	30	,	,	,
9937	659	31	an	an	DT
9937	659	32	appetizing	appetize	VBG
9937	659	33	first	first	JJ
9937	659	34	course	course	NN
9937	659	35	is	be	VBZ
9937	659	36	the	the	DT
9937	659	37	result	result	NN
9937	659	38	.	.	.
9937	660	1	It	-PRON-	PRP
9937	660	2	is	be	VBZ
9937	660	3	not	not	RB
9937	660	4	necessary	necessary	JJ
9937	660	5	to	to	TO
9937	660	6	serve	serve	VB
9937	660	7	more	more	JJR
9937	660	8	than	than	IN
9937	660	9	one	one	CD
9937	660	10	of	of	IN
9937	660	11	them	-PRON-	PRP
9937	660	12	,	,	,
9937	660	13	but	but	CC
9937	660	14	if	if	IN
9937	660	15	celery	celery	NN
9937	660	16	and	and	CC
9937	660	17	radishes	radish	NNS
9937	660	18	or	or	CC
9937	660	19	celery	celery	NN
9937	660	20	,	,	,
9937	660	21	radishes	radish	NNS
9937	660	22	,	,	,
9937	660	23	and	and	CC
9937	660	24	olives	olive	NNS
9937	660	25	can	can	MD
9937	660	26	be	be	VB
9937	660	27	combined	combine	VBN
9937	660	28	in	in	IN
9937	660	29	the	the	DT
9937	660	30	same	same	JJ
9937	660	31	relish	relish	NN
9937	660	32	dish	dish	NN
9937	660	33	,	,	,
9937	660	34	they	-PRON-	PRP
9937	660	35	become	become	VBP
9937	660	36	more	more	RBR
9937	660	37	attractive	attractive	JJ
9937	660	38	than	than	IN
9937	660	39	when	when	WRB
9937	660	40	each	each	DT
9937	660	41	is	be	VBZ
9937	660	42	served	serve	VBN
9937	660	43	by	by	IN
9937	660	44	itself	-PRON-	PRP
9937	660	45	.	.	.
9937	661	1	[	[	-LRB-
9937	661	2	Illustration	illustration	NN
9937	661	3	:	:	:
9937	661	4	FIG	FIG	NNP
9937	661	5	.	.	.
9937	662	1	9	9	CD
9937	662	2	]	]	-RRB-
9937	662	3	66	66	CD
9937	662	4	.	.	.
9937	663	1	RADISHES	RADISHES	NNP
9937	663	2	AND	and	CC
9937	663	3	CELERY.--Before	celery.--before	NN
9937	663	4	radishes	radish	NNS
9937	663	5	and	and	CC
9937	663	6	celery	celery	NN
9937	663	7	are	be	VBP
9937	663	8	used	use	VBN
9937	663	9	on	on	IN
9937	663	10	the	the	DT
9937	663	11	table	table	NN
9937	663	12	,	,	,
9937	663	13	whether	whether	IN
9937	663	14	with	with	IN
9937	663	15	soup	soup	NN
9937	663	16	or	or	CC
9937	663	17	some	some	DT
9937	663	18	other	other	JJ
9937	663	19	part	part	NN
9937	663	20	of	of	IN
9937	663	21	a	a	DT
9937	663	22	meal	meal	NN
9937	663	23	,	,	,
9937	663	24	they	-PRON-	PRP
9937	663	25	should	should	MD
9937	663	26	be	be	VB
9937	663	27	put	put	VBN
9937	663	28	into	into	IN
9937	663	29	cold	cold	JJ
9937	663	30	water	water	NN
9937	663	31	and	and	CC
9937	663	32	allowed	allow	VBN
9937	663	33	to	to	TO
9937	663	34	stand	stand	VB
9937	663	35	for	for	IN
9937	663	36	some	some	DT
9937	663	37	time	time	NN
9937	663	38	,	,	,
9937	663	39	so	so	IN
9937	663	40	that	that	IN
9937	663	41	they	-PRON-	PRP
9937	663	42	will	will	MD
9937	663	43	be	be	VB
9937	663	44	perfectly	perfectly	RB
9937	663	45	crisp	crisp	JJ
9937	663	46	when	when	WRB
9937	663	47	they	-PRON-	PRP
9937	663	48	are	be	VBP
9937	663	49	served	serve	VBN
9937	663	50	.	.	.
9937	664	1	In	in	IN
9937	664	2	the	the	DT
9937	664	3	case	case	NN
9937	664	4	of	of	IN
9937	664	5	radishes	radish	NNS
9937	664	6	,	,	,
9937	664	7	the	the	DT
9937	664	8	tops	top	NNS
9937	664	9	and	and	CC
9937	664	10	roots	root	NNS
9937	664	11	should	should	MD
9937	664	12	first	first	RB
9937	664	13	be	be	VB
9937	664	14	cut	cut	VBN
9937	664	15	from	from	IN
9937	664	16	them	-PRON-	PRP
9937	664	17	,	,	,
9937	664	18	and	and	CC
9937	664	19	the	the	DT
9937	664	20	radishes	radish	NNS
9937	664	21	then	then	RB
9937	664	22	scrubbed	scrub	VBD
9937	664	23	thoroughly	thoroughly	RB
9937	664	24	.	.	.
9937	665	1	They	-PRON-	PRP
9937	665	2	may	may	MD
9937	665	3	be	be	VB
9937	665	4	served	serve	VBN
9937	665	5	without	without	IN
9937	665	6	any	any	DT
9937	665	7	further	further	JJ
9937	665	8	treatment	treatment	NN
9937	665	9	,	,	,
9937	665	10	or	or	CC
9937	665	11	they	-PRON-	PRP
9937	665	12	may	may	MD
9937	665	13	be	be	VB
9937	665	14	prepared	prepared	JJ
9937	665	15	to	to	TO
9937	665	16	resemble	resemble	VB
9937	665	17	flowers	flower	NNS
9937	665	18	,	,	,
9937	665	19	as	as	IN
9937	665	20	is	be	VBZ
9937	665	21	shown	show	VBN
9937	665	22	in	in	IN
9937	665	23	Fig	Fig	NNP
9937	665	24	.	.	.
9937	666	1	8	8	LS
9937	666	2	.	.	.
9937	667	1	This	this	DT
9937	667	2	may	may	MD
9937	667	3	be	be	VB
9937	667	4	done	do	VBN
9937	667	5	by	by	IN
9937	667	6	peeling	peel	VBG
9937	667	7	the	the	DT
9937	667	8	red	red	JJ
9937	667	9	skin	skin	NN
9937	667	10	back	back	RB
9937	667	11	to	to	TO
9937	667	12	show	show	VB
9937	667	13	the	the	DT
9937	667	14	white	white	JJ
9937	667	15	inside	inside	RB
9937	667	16	,	,	,
9937	667	17	and	and	CC
9937	667	18	then	then	RB
9937	667	19	cutting	cut	VBG
9937	667	20	the	the	DT
9937	667	21	sections	section	NNS
9937	667	22	to	to	TO
9937	667	23	look	look	VB
9937	667	24	like	like	IN
9937	667	25	the	the	DT
9937	667	26	petals	petal	NNS
9937	667	27	of	of	IN
9937	667	28	a	a	DT
9937	667	29	flower	flower	NN
9937	667	30	.	.	.
9937	668	1	Little	little	JJ
9937	668	2	difficulty	difficulty	NN
9937	668	3	will	will	MD
9937	668	4	be	be	VB
9937	668	5	experienced	experience	VBN
9937	668	6	in	in	IN
9937	668	7	preparing	prepare	VBG
9937	668	8	radishes	radish	NNS
9937	668	9	in	in	IN
9937	668	10	this	this	DT
9937	668	11	artistic	artistic	JJ
9937	668	12	way	way	NN
9937	668	13	if	if	IN
9937	668	14	a	a	DT
9937	668	15	sharp	sharp	JJ
9937	668	16	knife	knife	NN
9937	668	17	is	be	VBZ
9937	668	18	used	use	VBN
9937	668	19	,	,	,
9937	668	20	for	for	IN
9937	668	21	,	,	,
9937	668	22	with	with	IN
9937	668	23	a	a	DT
9937	668	24	little	little	JJ
9937	668	25	practice	practice	NN
9937	668	26	,	,	,
9937	668	27	the	the	DT
9937	668	28	work	work	NN
9937	668	29	can	can	MD
9937	668	30	be	be	VB
9937	668	31	done	do	VBN
9937	668	32	quickly	quickly	RB
9937	668	33	and	and	CC
9937	668	34	skilfully	skilfully	RB
9937	668	35	.	.	.
9937	669	1	67	67	CD
9937	669	2	.	.	.
9937	670	1	Celery	celery	NN
9937	670	2	that	that	DT
9937	670	3	is	be	VBZ
9937	670	4	to	to	TO
9937	670	5	be	be	VB
9937	670	6	served	serve	VBN
9937	670	7	with	with	IN
9937	670	8	soup	soup	NN
9937	670	9	may	may	MD
9937	670	10	be	be	VB
9937	670	11	prepared	prepare	VBN
9937	670	12	in	in	IN
9937	670	13	two	two	CD
9937	670	14	ways	way	NNS
9937	670	15	,	,	,
9937	670	16	as	as	IN
9937	670	17	Fig	Fig	NNP
9937	670	18	.	.	.
9937	671	1	9	9	CD
9937	671	2	illustrates	illustrate	NNS
9937	671	3	.	.	.
9937	672	1	The	the	DT
9937	672	2	stems	stem	NNS
9937	672	3	may	may	MD
9937	672	4	be	be	VB
9937	672	5	pulled	pull	VBN
9937	672	6	from	from	IN
9937	672	7	the	the	DT
9937	672	8	stalk	stalk	NN
9937	672	9	and	and	CC
9937	672	10	served	serve	VBD
9937	672	11	separately	separately	RB
9937	672	12	,	,	,
9937	672	13	as	as	IN
9937	672	14	in	in	IN
9937	672	15	the	the	DT
9937	672	16	group	group	NN
9937	672	17	on	on	IN
9937	672	18	the	the	DT
9937	672	19	right	right	NN
9937	672	20	,	,	,
9937	672	21	or	or	CC
9937	672	22	the	the	DT
9937	672	23	stalk	stalk	NN
9937	672	24	may	may	MD
9937	672	25	be	be	VB
9937	672	26	cut	cut	VBN
9937	672	27	down	down	RP
9937	672	28	through	through	IN
9937	672	29	the	the	DT
9937	672	30	center	center	NN
9937	672	31	with	with	IN
9937	672	32	a	a	DT
9937	672	33	knife	knife	NN
9937	672	34	into	into	IN
9937	672	35	four	four	CD
9937	672	36	or	or	CC
9937	672	37	more	more	JJR
9937	672	38	pieces	piece	NNS
9937	672	39	,	,	,
9937	672	40	as	as	IN
9937	672	41	shown	show	VBN
9937	672	42	at	at	IN
9937	672	43	the	the	DT
9937	672	44	left	left	NN
9937	672	45	of	of	IN
9937	672	46	the	the	DT
9937	672	47	illustration	illustration	NN
9937	672	48	.	.	.
9937	673	1	The	the	DT
9937	673	2	first	first	JJ
9937	673	3	of	of	IN
9937	673	4	these	these	DT
9937	673	5	methods	method	NNS
9937	673	6	is	be	VBZ
9937	673	7	not	not	RB
9937	673	8	so	so	RB
9937	673	9	good	good	JJ
9937	673	10	as	as	IN
9937	673	11	the	the	DT
9937	673	12	second	second	JJ
9937	673	13	,	,	,
9937	673	14	for	for	IN
9937	673	15	by	by	IN
9937	673	16	it	-PRON-	PRP
9937	673	17	one	one	CD
9937	673	18	person	person	NN
9937	673	19	gets	get	VBZ
9937	673	20	all	all	DT
9937	673	21	of	of	IN
9937	673	22	the	the	DT
9937	673	23	tender	tender	JJ
9937	673	24	heart	heart	NN
9937	673	25	and	and	CC
9937	673	26	the	the	DT
9937	673	27	coarse	coarse	JJ
9937	673	28	outside	outside	NN
9937	673	29	stems	stem	NNS
9937	673	30	are	be	VBP
9937	673	31	left	leave	VBN
9937	673	32	for	for	IN
9937	673	33	all	all	PDT
9937	673	34	the	the	DT
9937	673	35	others	other	NNS
9937	673	36	.	.	.
9937	674	1	By	by	IN
9937	674	2	the	the	DT
9937	674	3	second	second	JJ
9937	674	4	method	method	NN
9937	674	5	,	,	,
9937	674	6	every	every	DT
9937	674	7	piece	piece	NN
9937	674	8	consists	consist	VBZ
9937	674	9	of	of	IN
9937	674	10	some	some	DT
9937	674	11	of	of	IN
9937	674	12	the	the	DT
9937	674	13	heart	heart	NN
9937	674	14	and	and	CC
9937	674	15	some	some	DT
9937	674	16	of	of	IN
9937	674	17	the	the	DT
9937	674	18	outside	outside	NN
9937	674	19	stems	stem	VBZ
9937	674	20	attached	attach	VBN
9937	674	21	to	to	IN
9937	674	22	the	the	DT
9937	674	23	root	root	NN
9937	674	24	and	and	CC
9937	674	25	makes	make	VBZ
9937	674	26	a	a	DT
9937	674	27	similar	similar	JJ
9937	674	28	serving	serving	NN
9937	674	29	for	for	IN
9937	674	30	each	each	DT
9937	674	31	person	person	NN
9937	674	32	.	.	.
9937	675	1	Whichever	whichever	WDT
9937	675	2	way	way	NN
9937	675	3	is	be	VBZ
9937	675	4	adopted	adopt	VBN
9937	675	5	,	,	,
9937	675	6	however	however	RB
9937	675	7	,	,	,
9937	675	8	the	the	DT
9937	675	9	celery	celery	NN
9937	675	10	should	should	MD
9937	675	11	be	be	VB
9937	675	12	scrubbed	scrub	VBN
9937	675	13	and	and	CC
9937	675	14	cleansed	cleanse	VBN
9937	675	15	thoroughly	thoroughly	RB
9937	675	16	.	.	.
9937	676	1	This	this	DT
9937	676	2	is	be	VBZ
9937	676	3	often	often	RB
9937	676	4	a	a	DT
9937	676	5	difficult	difficult	JJ
9937	676	6	task	task	NN
9937	676	7	,	,	,
9937	676	8	because	because	IN
9937	676	9	the	the	DT
9937	676	10	dirt	dirt	NN
9937	676	11	sticks	stick	VBZ
9937	676	12	tightly	tightly	RB
9937	676	13	between	between	IN
9937	676	14	the	the	DT
9937	676	15	stems	stem	NNS
9937	676	16	.	.	.
9937	677	1	Still	still	RB
9937	677	2	,	,	,
9937	677	3	an	an	DT
9937	677	4	effort	effort	NN
9937	677	5	should	should	MD
9937	677	6	be	be	VB
9937	677	7	made	make	VBN
9937	677	8	to	to	TO
9937	677	9	have	have	VB
9937	677	10	the	the	DT
9937	677	11	celery	celery	NN
9937	677	12	entirely	entirely	RB
9937	677	13	free	free	JJ
9937	677	14	from	from	IN
9937	677	15	dirt	dirt	NN
9937	677	16	before	before	IN
9937	677	17	it	-PRON-	PRP
9937	677	18	goes	go	VBZ
9937	677	19	to	to	IN
9937	677	20	the	the	DT
9937	677	21	table	table	NN
9937	677	22	.	.	.
9937	678	1	A	a	DT
9937	678	2	few	few	JJ
9937	678	3	tender	tender	NN
9937	678	4	yellow	yellow	JJ
9937	678	5	leaves	leave	NNS
9937	678	6	may	may	MD
9937	678	7	be	be	VB
9937	678	8	left	leave	VBN
9937	678	9	on	on	IN
9937	678	10	the	the	DT
9937	678	11	pieces	piece	NNS
9937	678	12	to	to	TO
9937	678	13	improve	improve	VB
9937	678	14	the	the	DT
9937	678	15	appearance	appearance	NN
9937	678	16	of	of	IN
9937	678	17	the	the	DT
9937	678	18	celery	celery	NN
9937	678	19	.	.	.
9937	679	1	68	68	CD
9937	679	2	.	.	.
9937	680	1	CRACKERS.--Various	crackers.--various	JJ
9937	680	2	kinds	kind	NNS
9937	680	3	of	of	IN
9937	680	4	wafers	wafer	NNS
9937	680	5	and	and	CC
9937	680	6	crackers	cracker	NNS
9937	680	7	can	can	MD
9937	680	8	be	be	VB
9937	680	9	purchased	purchase	VBN
9937	680	10	to	to	TO
9937	680	11	serve	serve	VB
9937	680	12	with	with	IN
9937	680	13	soup	soup	NN
9937	680	14	,	,	,
9937	680	15	and	and	CC
9937	680	16	the	the	DT
9937	680	17	selection	selection	NN
9937	680	18	,	,	,
9937	680	19	as	as	RB
9937	680	20	well	well	RB
9937	680	21	as	as	IN
9937	680	22	the	the	DT
9937	680	23	serving	serving	NN
9937	680	24	of	of	IN
9937	680	25	them	-PRON-	PRP
9937	680	26	,	,	,
9937	680	27	is	be	VBZ
9937	680	28	entirely	entirely	RB
9937	680	29	a	a	DT
9937	680	30	matter	matter	NN
9937	680	31	of	of	IN
9937	680	32	individual	individual	JJ
9937	680	33	taste	taste	NN
9937	680	34	.	.	.
9937	681	1	One	one	CD
9937	681	2	point	point	NN
9937	681	3	,	,	,
9937	681	4	however	however	RB
9937	681	5	,	,	,
9937	681	6	that	that	DT
9937	681	7	must	must	MD
9937	681	8	not	not	RB
9937	681	9	be	be	VB
9937	681	10	overlooked	overlook	VBN
9937	681	11	is	be	VBZ
9937	681	12	that	that	IN
9937	681	13	crackers	cracker	NNS
9937	681	14	of	of	IN
9937	681	15	any	any	DT
9937	681	16	kind	kind	NN
9937	681	17	must	must	MD
9937	681	18	be	be	VB
9937	681	19	crisp	crisp	JJ
9937	681	20	in	in	IN
9937	681	21	order	order	NN
9937	681	22	to	to	TO
9937	681	23	be	be	VB
9937	681	24	appetizing	appetize	VBG
9937	681	25	.	.	.
9937	682	1	Dry	Dry	NNP
9937	682	2	foods	food	NNS
9937	682	3	of	of	IN
9937	682	4	this	this	DT
9937	682	5	sort	sort	NN
9937	682	6	absorb	absorb	VBP
9937	682	7	moisture	moisture	NN
9937	682	8	from	from	IN
9937	682	9	the	the	DT
9937	682	10	air	air	NN
9937	682	11	when	when	WRB
9937	682	12	they	-PRON-	PRP
9937	682	13	are	be	VBP
9937	682	14	exposed	expose	VBN
9937	682	15	to	to	IN
9937	682	16	it	-PRON-	PRP
9937	682	17	and	and	CC
9937	682	18	consequently	consequently	RB
9937	682	19	become	become	VB
9937	682	20	tough	tough	JJ
9937	682	21	.	.	.
9937	683	1	As	as	IN
9937	683	2	heat	heat	NN
9937	683	3	drives	drive	VBZ
9937	683	4	off	off	RP
9937	683	5	this	this	DT
9937	683	6	moisture	moisture	NN
9937	683	7	and	and	CC
9937	683	8	restores	restore	VBZ
9937	683	9	the	the	DT
9937	683	10	original	original	JJ
9937	683	11	crispness	crispness	NN
9937	683	12	,	,	,
9937	683	13	crackers	cracker	NNS
9937	683	14	should	should	MD
9937	683	15	always	always	RB
9937	683	16	be	be	VB
9937	683	17	heated	heat	VBN
9937	683	18	before	before	IN
9937	683	19	they	-PRON-	PRP
9937	683	20	are	be	VBP
9937	683	21	served	serve	VBN
9937	683	22	.	.	.
9937	684	1	Their	-PRON-	PRP$
9937	684	2	flavor	flavor	NN
9937	684	3	can	can	MD
9937	684	4	be	be	VB
9937	684	5	improved	improve	VBN
9937	684	6	by	by	IN
9937	684	7	toasting	toast	VBG
9937	684	8	them	-PRON-	PRP
9937	684	9	until	until	IN
9937	684	10	they	-PRON-	PRP
9937	684	11	are	be	VBP
9937	684	12	light	light	JJ
9937	684	13	brown	brown	JJ
9937	684	14	in	in	IN
9937	684	15	color	color	NN
9937	684	16	.	.	.
9937	685	1	69	69	CD
9937	685	2	.	.	.
9937	686	1	CROUTONS.--As	CROUTONS.--As	NNP
9937	686	2	has	have	VBZ
9937	686	3	already	already	RB
9937	686	4	been	be	VBN
9937	686	5	learned	learn	VBN
9937	686	6	,	,	,
9937	686	7	croutons	crouton	NNS
9937	686	8	are	be	VBP
9937	686	9	small	small	JJ
9937	686	10	pieces	piece	NNS
9937	686	11	of	of	IN
9937	686	12	bread	bread	NN
9937	686	13	that	that	WDT
9937	686	14	have	have	VBP
9937	686	15	been	be	VBN
9937	686	16	fried	fry	VBN
9937	686	17	or	or	CC
9937	686	18	toasted	toast	VBN
9937	686	19	to	to	TO
9937	686	20	serve	serve	VB
9937	686	21	with	with	IN
9937	686	22	soup	soup	NN
9937	686	23	.	.	.
9937	687	1	These	these	DT
9937	687	2	are	be	VBP
9937	687	3	usually	usually	RB
9937	687	4	made	make	VBN
9937	687	5	in	in	IN
9937	687	6	the	the	DT
9937	687	7	form	form	NN
9937	687	8	of	of	IN
9937	687	9	cubes	cube	NNS
9937	687	10	,	,	,
9937	687	11	or	or	CC
9937	687	12	dice	dice	NNS
9937	687	13	,	,	,
9937	687	14	as	as	IN
9937	687	15	is	be	VBZ
9937	687	16	shown	show	VBN
9937	687	17	in	in	IN
9937	687	18	the	the	DT
9937	687	19	front	front	JJ
9937	687	20	group	group	NN
9937	687	21	in	in	IN
9937	687	22	Fig	Fig	NNP
9937	687	23	.	.	.
9937	688	1	10	10	CD
9937	688	2	;	;	:
9937	688	3	but	but	CC
9937	688	4	they	-PRON-	PRP
9937	688	5	may	may	MD
9937	688	6	be	be	VB
9937	688	7	cut	cut	VBN
9937	688	8	into	into	IN
9937	688	9	triangles	triangle	NNS
9937	688	10	,	,	,
9937	688	11	circles	circle	NNS
9937	688	12	,	,	,
9937	688	13	ovals	oval	NNS
9937	688	14	,	,	,
9937	688	15	hearts	heart	NNS
9937	688	16	,	,	,
9937	688	17	or	or	CC
9937	688	18	,	,	,
9937	688	19	in	in	IN
9937	688	20	fact	fact	NN
9937	688	21	,	,	,
9937	688	22	any	any	DT
9937	688	23	fancy	fancy	JJ
9937	688	24	shape	shape	NN
9937	688	25	,	,	,
9937	688	26	by	by	IN
9937	688	27	means	mean	NNS
9937	688	28	of	of	IN
9937	688	29	small	small	JJ
9937	688	30	cutters	cutter	NNS
9937	688	31	that	that	WDT
9937	688	32	can	can	MD
9937	688	33	be	be	VB
9937	688	34	purchased	purchase	VBN
9937	688	35	for	for	IN
9937	688	36	such	such	JJ
9937	688	37	purposes	purpose	NNS
9937	688	38	.	.	.
9937	689	1	The	the	DT
9937	689	2	bread	bread	NN
9937	689	3	used	use	VBN
9937	689	4	for	for	IN
9937	689	5	croutons	crouton	NNS
9937	689	6	should	should	MD
9937	689	7	not	not	RB
9937	689	8	be	be	VB
9937	689	9	fresh	fresh	JJ
9937	689	10	bread	bread	NN
9937	689	11	,	,	,
9937	689	12	as	as	IN
9937	689	13	such	such	JJ
9937	689	14	bread	bread	NN
9937	689	15	does	do	VBZ
9937	689	16	not	not	RB
9937	689	17	toast	toast	VB
9937	689	18	nor	nor	CC
9937	689	19	fry	fry	VB
9937	689	20	very	very	RB
9937	689	21	well	well	RB
9937	689	22	;	;	:
9937	689	23	left	leave	VBN
9937	689	24	-	-	HYPH
9937	689	25	over	over	RP
9937	689	26	toast	toast	NN
9937	689	27	,	,	,
9937	689	28	stale	stale	JJ
9937	689	29	bread	bread	NN
9937	689	30	,	,	,
9937	689	31	or	or	CC
9937	689	32	slices	slice	NNS
9937	689	33	of	of	IN
9937	689	34	bread	bread	NN
9937	689	35	that	that	WDT
9937	689	36	have	have	VBP
9937	689	37	been	be	VBN
9937	689	38	cut	cut	VBN
9937	689	39	from	from	IN
9937	689	40	the	the	DT
9937	689	41	loaf	loaf	NNS
9937	689	42	and	and	CC
9937	689	43	not	not	RB
9937	689	44	eaten	eat	VBN
9937	689	45	are	be	VBP
9937	689	46	usually	usually	RB
9937	689	47	found	find	VBN
9937	689	48	more	more	RBR
9937	689	49	satisfactory	satisfactory	JJ
9937	689	50	.	.	.
9937	690	1	If	if	IN
9937	690	2	the	the	DT
9937	690	3	croutons	crouton	NNS
9937	690	4	are	be	VBP
9937	690	5	not	not	RB
9937	690	6	made	make	VBN
9937	690	7	from	from	IN
9937	690	8	slices	slice	NNS
9937	690	9	already	already	RB
9937	690	10	cut	cut	VBN
9937	690	11	,	,	,
9937	690	12	the	the	DT
9937	690	13	bread	bread	NN
9937	690	14	should	should	MD
9937	690	15	be	be	VB
9937	690	16	cut	cut	VBN
9937	690	17	into	into	IN
9937	690	18	slices	slice	NNS
9937	690	19	1/4	1/4	CD
9937	690	20	to	to	TO
9937	690	21	1/2	1/2	CD
9937	690	22	inch	inch	NN
9937	690	23	thick	thick	JJ
9937	690	24	,	,	,
9937	690	25	and	and	CC
9937	690	26	,	,	,
9937	690	27	after	after	IN
9937	690	28	the	the	DT
9937	690	29	crusts	crust	NNS
9937	690	30	have	have	VBP
9937	690	31	been	be	VBN
9937	690	32	closely	closely	RB
9937	690	33	trimmed	trim	VBN
9937	690	34	,	,	,
9937	690	35	the	the	DT
9937	690	36	slices	slice	NNS
9937	690	37	should	should	MD
9937	690	38	be	be	VB
9937	690	39	cut	cut	VBN
9937	690	40	into	into	IN
9937	690	41	cubes	cube	NNS
9937	690	42	.	.	.
9937	691	1	When	when	WRB
9937	691	2	the	the	DT
9937	691	3	cubes	cube	NNS
9937	691	4	have	have	VBP
9937	691	5	been	be	VBN
9937	691	6	obtained	obtain	VBN
9937	691	7	,	,	,
9937	691	8	they	-PRON-	PRP
9937	691	9	may	may	MD
9937	691	10	be	be	VB
9937	691	11	put	put	VBN
9937	691	12	into	into	IN
9937	691	13	a	a	DT
9937	691	14	shallow	shallow	JJ
9937	691	15	pan	pan	NN
9937	691	16	and	and	CC
9937	691	17	toasted	toast	VBD
9937	691	18	on	on	IN
9937	691	19	all	all	DT
9937	691	20	sides	side	NNS
9937	691	21	quickly	quickly	RB
9937	691	22	,	,	,
9937	691	23	placed	place	VBN
9937	691	24	in	in	IN
9937	691	25	a	a	DT
9937	691	26	frying	frying	JJ
9937	691	27	basket	basket	NN
9937	691	28	and	and	CC
9937	691	29	browned	brown	VBN
9937	691	30	in	in	IN
9937	691	31	deep	deep	JJ
9937	691	32	fat	fat	NN
9937	691	33	,	,	,
9937	691	34	or	or	CC
9937	691	35	put	put	VBD
9937	691	36	into	into	IN
9937	691	37	a	a	DT
9937	691	38	frying	fry	VBG
9937	691	39	pan	pan	NN
9937	691	40	and	and	CC
9937	691	41	sautéd	sautéd	NN
9937	691	42	in	in	IN
9937	691	43	butter	butter	NN
9937	691	44	.	.	.
9937	692	1	If	if	IN
9937	692	2	toast	toast	NN
9937	692	3	is	be	VBZ
9937	692	4	used	use	VBN
9937	692	5	,	,	,
9937	692	6	it	-PRON-	PRP
9937	692	7	should	should	MD
9937	692	8	merely	merely	RB
9937	692	9	be	be	VB
9937	692	10	cut	cut	VBN
9937	692	11	in	in	IN
9937	692	12	the	the	DT
9937	692	13	desired	desire	VBN
9937	692	14	shape	shape	NN
9937	692	15	.	.	.
9937	693	1	Various	various	JJ
9937	693	2	methods	method	NNS
9937	693	3	of	of	IN
9937	693	4	serving	serve	VBG
9937	693	5	croutons	crouton	NNS
9937	693	6	are	be	VBP
9937	693	7	in	in	IN
9937	693	8	practice	practice	NN
9937	693	9	.	.	.
9937	694	1	Some	some	DT
9937	694	2	housewives	housewife	NNS
9937	694	3	prefer	prefer	VBP
9937	694	4	to	to	TO
9937	694	5	place	place	VB
9937	694	6	them	-PRON-	PRP
9937	694	7	in	in	IN
9937	694	8	the	the	DT
9937	694	9	soup	soup	NN
9937	694	10	tureen	tureen	NN
9937	694	11	and	and	CC
9937	694	12	pour	pour	VB
9937	694	13	the	the	DT
9937	694	14	soup	soup	NN
9937	694	15	over	over	IN
9937	694	16	them	-PRON-	PRP
9937	694	17	,	,	,
9937	694	18	while	while	IN
9937	694	19	others	other	NNS
9937	694	20	like	like	VBP
9937	694	21	to	to	TO
9937	694	22	put	put	VB
9937	694	23	a	a	DT
9937	694	24	few	few	JJ
9937	694	25	in	in	IN
9937	694	26	each	each	DT
9937	694	27	individual	individual	JJ
9937	694	28	serving	serving	NN
9937	694	29	of	of	IN
9937	694	30	soup	soup	NN
9937	694	31	.	.	.
9937	695	1	A	a	DT
9937	695	2	better	well	JJR
9937	695	3	plan	plan	NN
9937	695	4	,	,	,
9937	695	5	however	however	RB
9937	695	6	,	,	,
9937	695	7	and	and	CC
9937	695	8	one	one	NN
9937	695	9	that	that	WDT
9937	695	10	is	be	VBZ
9937	695	11	much	much	RB
9937	695	12	followed	follow	VBN
9937	695	13	,	,	,
9937	695	14	is	be	VBZ
9937	695	15	to	to	TO
9937	695	16	serve	serve	VB
9937	695	17	a	a	DT
9937	695	18	number	number	NN
9937	695	19	of	of	IN
9937	695	20	croutons	crouton	NNS
9937	695	21	on	on	IN
9937	695	22	a	a	DT
9937	695	23	small	small	JJ
9937	695	24	plate	plate	NN
9937	695	25	or	or	CC
9937	695	26	dish	dish	NN
9937	695	27	at	at	IN
9937	695	28	each	each	DT
9937	695	29	person	person	NN
9937	695	30	's	's	POS
9937	695	31	place	place	NN
9937	695	32	,	,	,
9937	695	33	as	as	IN
9937	695	34	shown	show	VBN
9937	695	35	in	in	IN
9937	695	36	Figs	Figs	NNP
9937	695	37	.	.	.
9937	696	1	3	3	CD
9937	696	2	and	and	CC
9937	696	3	4	4	CD
9937	696	4	,	,	,
9937	696	5	for	for	IN
9937	696	6	then	then	RB
9937	696	7	every	every	DT
9937	696	8	one	one	NN
9937	696	9	may	may	MD
9937	696	10	eat	eat	VB
9937	696	11	them	-PRON-	PRP
9937	696	12	in	in	IN
9937	696	13	the	the	DT
9937	696	14	way	way	NN
9937	696	15	preferred	prefer	VBN
9937	696	16	.	.	.
9937	697	1	[	[	-LRB-
9937	697	2	Illustration	illustration	NN
9937	697	3	:	:	:
9937	697	4	FIG	FIG	NNP
9937	697	5	.	.	.
9937	698	1	10	10	CD
9937	698	2	]	]	-RRB-
9937	698	3	70	70	CD
9937	698	4	.	.	.
9937	699	1	BREAD	bread	NN
9937	699	2	STICKS.--A	STICKS.--A	:
9937	699	3	soup	soup	VB
9937	699	4	accompaniment	accompaniment	NN
9937	699	5	similar	similar	JJ
9937	699	6	in	in	IN
9937	699	7	nature	nature	NN
9937	699	8	to	to	IN
9937	699	9	croutons	crouton	NNS
9937	699	10	,	,	,
9937	699	11	and	and	CC
9937	699	12	known	know	VBN
9937	699	13	as	as	IN
9937	699	14	_	_	NNP
9937	699	15	bread	bread	NN
9937	699	16	sticks	stick	NNS
9937	699	17	_	_	NNP
9937	699	18	,	,	,
9937	699	19	is	be	VBZ
9937	699	20	made	make	VBN
9937	699	21	of	of	IN
9937	699	22	pieces	piece	NNS
9937	699	23	of	of	IN
9937	699	24	bread	bread	NN
9937	699	25	1/2	1/2	CD
9937	699	26	inch	inch	NN
9937	699	27	wide	wide	JJ
9937	699	28	,	,	,
9937	699	29	1/2	1/2	CD
9937	699	30	inch	inch	NN
9937	699	31	thick	thick	JJ
9937	699	32	,	,	,
9937	699	33	and	and	CC
9937	699	34	several	several	JJ
9937	699	35	inches	inch	NNS
9937	699	36	long	long	JJ
9937	699	37	.	.	.
9937	700	1	These	these	DT
9937	700	2	are	be	VBP
9937	700	3	toasted	toast	VBN
9937	700	4	on	on	IN
9937	700	5	each	each	DT
9937	700	6	side	side	NN
9937	700	7	and	and	CC
9937	700	8	are	be	VBP
9937	700	9	served	serve	VBN
9937	700	10	in	in	IN
9937	700	11	place	place	NN
9937	700	12	of	of	IN
9937	700	13	crackers	cracker	NNS
9937	700	14	.	.	.
9937	701	1	A	a	DT
9937	701	2	number	number	NN
9937	701	3	of	of	IN
9937	701	4	them	-PRON-	PRP
9937	701	5	are	be	VBP
9937	701	6	shown	show	VBN
9937	701	7	in	in	IN
9937	701	8	the	the	DT
9937	701	9	back	back	NN
9937	701	10	row	row	NN
9937	701	11	in	in	IN
9937	701	12	Fig	Fig	NNP
9937	701	13	.	.	.
9937	702	1	10	10	CD
9937	702	2	.	.	.
9937	703	1	Variety	variety	NN
9937	703	2	in	in	IN
9937	703	3	bread	bread	NN
9937	703	4	sticks	stick	NNS
9937	703	5	may	may	MD
9937	703	6	be	be	VB
9937	703	7	secured	secure	VBN
9937	703	8	by	by	IN
9937	703	9	spreading	spread	VBG
9937	703	10	butter	butter	NN
9937	703	11	over	over	IN
9937	703	12	them	-PRON-	PRP
9937	703	13	before	before	IN
9937	703	14	the	the	DT
9937	703	15	toasting	toasting	NN
9937	703	16	is	be	VBZ
9937	703	17	begun	begin	VBN
9937	703	18	or	or	CC
9937	703	19	by	by	IN
9937	703	20	sprinkling	sprinkle	VBG
9937	703	21	grated	grate	VBN
9937	703	22	cheese	cheese	NN
9937	703	23	over	over	IN
9937	703	24	them	-PRON-	PRP
9937	703	25	a	a	DT
9937	703	26	few	few	JJ
9937	703	27	minutes	minute	NNS
9937	703	28	before	before	IN
9937	703	29	they	-PRON-	PRP
9937	703	30	are	be	VBP
9937	703	31	removed	remove	VBN
9937	703	32	from	from	IN
9937	703	33	the	the	DT
9937	703	34	oven	oven	NN
9937	703	35	.	.	.
9937	704	1	Bread	bread	NN
9937	704	2	sticks	stick	NNS
9937	704	3	are	be	VBP
9937	704	4	usually	usually	RB
9937	704	5	served	serve	VBN
9937	704	6	on	on	IN
9937	704	7	a	a	DT
9937	704	8	bread	bread	NN
9937	704	9	-	-	HYPH
9937	704	10	and	and	CC
9937	704	11	-	-	HYPH
9937	704	12	butter	butter	NN
9937	704	13	plate	plate	NN
9937	704	14	to	to	IN
9937	704	15	the	the	DT
9937	704	16	left	left	NN
9937	704	17	of	of	IN
9937	704	18	each	each	DT
9937	704	19	person	person	NN
9937	704	20	's	's	POS
9937	704	21	place	place	NN
9937	704	22	at	at	IN
9937	704	23	the	the	DT
9937	704	24	table	table	NN
9937	704	25	.	.	.
9937	705	1	71	71	CD
9937	705	2	.	.	.
9937	706	1	PASTRY	PASTRY	NNP
9937	706	2	STRIPS.--A	strips.--a	CD
9937	706	3	very	very	RB
9937	706	4	appetizing	appetizing	JJ
9937	706	5	addition	addition	NN
9937	706	6	to	to	IN
9937	706	7	soup	soup	NN
9937	706	8	may	may	MD
9937	706	9	be	be	VB
9937	706	10	made	make	VBN
9937	706	11	by	by	IN
9937	706	12	cutting	cut	VBG
9937	706	13	pastry	pastry	NN
9937	706	14	into	into	IN
9937	706	15	narrow	narrow	JJ
9937	706	16	strips	strip	NNS
9937	706	17	and	and	CC
9937	706	18	then	then	RB
9937	706	19	baking	bake	VBG
9937	706	20	these	these	DT
9937	706	21	strips	strip	NNS
9937	706	22	in	in	IN
9937	706	23	the	the	DT
9937	706	24	oven	oven	NN
9937	706	25	until	until	IN
9937	706	26	they	-PRON-	PRP
9937	706	27	are	be	VBP
9937	706	28	brown	brown	JJ
9937	706	29	or	or	CC
9937	706	30	frying	fry	VBG
9937	706	31	them	-PRON-	PRP
9937	706	32	in	in	IN
9937	706	33	deep	deep	JJ
9937	706	34	fat	fat	NN
9937	706	35	and	and	CC
9937	706	36	draining	drain	VBG
9937	706	37	them	-PRON-	PRP
9937	706	38	.	.	.
9937	707	1	Strips	strip	NNS
9937	707	2	prepared	prepare	VBD
9937	707	3	in	in	IN
9937	707	4	this	this	DT
9937	707	5	way	way	NN
9937	707	6	may	may	MD
9937	707	7	be	be	VB
9937	707	8	served	serve	VBN
9937	707	9	in	in	IN
9937	707	10	place	place	NN
9937	707	11	of	of	IN
9937	707	12	crackers	cracker	NNS
9937	707	13	,	,	,
9937	707	14	croutons	crouton	NNS
9937	707	15	,	,	,
9937	707	16	or	or	CC
9937	707	17	bread	bread	NN
9937	707	18	sticks	stick	NNS
9937	707	19	,	,	,
9937	707	20	and	and	CC
9937	707	21	are	be	VBP
9937	707	22	considered	consider	VBN
9937	707	23	delicious	delicious	JJ
9937	707	24	by	by	IN
9937	707	25	those	those	DT
9937	707	26	who	who	WP
9937	707	27	are	be	VBP
9937	707	28	fond	fond	JJ
9937	707	29	of	of	IN
9937	707	30	pastry	pastry	NN
9937	707	31	.	.	.
9937	708	1	Details	detail	NNS
9937	708	2	regarding	regard	VBG
9937	708	3	pastry	pastry	NN
9937	708	4	are	be	VBP
9937	708	5	given	give	VBN
9937	708	6	in	in	IN
9937	708	7	another	another	DT
9937	708	8	Section	Section	NNP
9937	708	9	.	.	.
9937	709	1	72	72	CD
9937	709	2	.	.	.
9937	710	1	SOUP	SOUP	NNP
9937	710	2	FRITTERS.--If	FRITTERS.--If	NNP
9937	710	3	an	an	DT
9937	710	4	entirely	entirely	RB
9937	710	5	different	different	JJ
9937	710	6	kind	kind	NN
9937	710	7	of	of	IN
9937	710	8	soup	soup	NN
9937	710	9	accompaniment	accompaniment	NN
9937	710	10	from	from	IN
9937	710	11	those	those	DT
9937	710	12	already	already	RB
9937	710	13	mentioned	mention	VBN
9937	710	14	is	be	VBZ
9937	710	15	desired	desire	VBN
9937	710	16	,	,	,
9937	710	17	soup	soup	NN
9937	710	18	fritters	fritter	NNS
9937	710	19	will	will	MD
9937	710	20	no	no	RB
9937	710	21	doubt	doubt	RB
9937	710	22	find	find	VB
9937	710	23	favor	favor	NN
9937	710	24	.	.	.
9937	711	1	These	these	DT
9937	711	2	are	be	VBP
9937	711	3	made	make	VBN
9937	711	4	by	by	IN
9937	711	5	combining	combine	VBG
9937	711	6	certain	certain	JJ
9937	711	7	ingredients	ingredient	NNS
9937	711	8	to	to	TO
9937	711	9	form	form	VB
9937	711	10	a	a	DT
9937	711	11	batter	batter	NN
9937	711	12	and	and	CC
9937	711	13	then	then	RB
9937	711	14	dropping	drop	VBG
9937	711	15	small	small	JJ
9937	711	16	amounts	amount	NNS
9937	711	17	of	of	IN
9937	711	18	this	this	DT
9937	711	19	into	into	IN
9937	711	20	hot	hot	JJ
9937	711	21	fat	fat	NN
9937	711	22	and	and	CC
9937	711	23	frying	fry	VBG
9937	711	24	them	-PRON-	PRP
9937	711	25	until	until	IN
9937	711	26	they	-PRON-	PRP
9937	711	27	are	be	VBP
9937	711	28	crisp	crisp	JJ
9937	711	29	and	and	CC
9937	711	30	brown	brown	JJ
9937	711	31	.	.	.
9937	712	1	The	the	DT
9937	712	2	accompanying	accompanying	JJ
9937	712	3	recipe	recipe	NN
9937	712	4	,	,	,
9937	712	5	provided	provide	VBN
9937	712	6	it	-PRON-	PRP
9937	712	7	is	be	VBZ
9937	712	8	followed	follow	VBN
9937	712	9	carefully	carefully	RB
9937	712	10	,	,	,
9937	712	11	will	will	MD
9937	712	12	produce	produce	VB
9937	712	13	good	good	JJ
9937	712	14	results	result	NNS
9937	712	15	.	.	.
9937	713	1	SOUP	SOUP	NNP
9937	713	2	FRITTERS	fritter	NNS
9937	713	3	1	1	CD
9937	713	4	egg	egg	NN
9937	713	5	2	2	CD
9937	713	6	Tb	Tb	NNP
9937	713	7	.	.	.
9937	714	1	milk	milk	NN
9937	714	2	3/4	3/4	CD
9937	714	3	tsp	tsp	NN
9937	714	4	.	.	.
9937	715	1	salt	salt	NN
9937	715	2	1/2	1/2	CD
9937	715	3	c.	c.	NN
9937	715	4	flour	flour	NN
9937	715	5	Beat	beat	VB
9937	715	6	the	the	DT
9937	715	7	egg	egg	NN
9937	715	8	,	,	,
9937	715	9	and	and	CC
9937	715	10	to	to	IN
9937	715	11	it	-PRON-	PRP
9937	715	12	add	add	VB
9937	715	13	the	the	DT
9937	715	14	milk	milk	NN
9937	715	15	,	,	,
9937	715	16	salt	salt	NN
9937	715	17	,	,	,
9937	715	18	and	and	CC
9937	715	19	flour	flour	NN
9937	715	20	.	.	.
9937	716	1	Drop	drop	VB
9937	716	2	the	the	DT
9937	716	3	batter	batter	NN
9937	716	4	in	in	IN
9937	716	5	tiny	tiny	JJ
9937	716	6	drops	drop	NNS
9937	716	7	into	into	IN
9937	716	8	hot	hot	JJ
9937	716	9	fat	fat	NN
9937	716	10	,	,	,
9937	716	11	and	and	CC
9937	716	12	fry	fry	VB
9937	716	13	until	until	IN
9937	716	14	brown	brown	NNP
9937	716	15	and	and	CC
9937	716	16	crisp	crisp	JJ
9937	716	17	.	.	.
9937	717	1	Drain	drain	VB
9937	717	2	on	on	IN
9937	717	3	paper	paper	NN
9937	717	4	and	and	CC
9937	717	5	serve	serve	VB
9937	717	6	with	with	IN
9937	717	7	the	the	DT
9937	717	8	soup	soup	NN
9937	717	9	.	.	.
9937	718	1	73	73	CD
9937	718	2	.	.	.
9937	719	1	EGG	EGG	NNP
9937	719	2	BALLS.--To	BALLS.--To	NNP
9937	719	3	serve	serve	VBP
9937	719	4	with	with	IN
9937	719	5	a	a	DT
9937	719	6	soup	soup	NN
9937	719	7	that	that	WDT
9937	719	8	is	be	VBZ
9937	719	9	well	well	RB
9937	719	10	flavored	flavored	JJ
9937	719	11	but	but	CC
9937	719	12	not	not	RB
9937	719	13	highly	highly	RB
9937	719	14	nutritious	nutritious	JJ
9937	719	15	,	,	,
9937	719	16	egg	egg	NN
9937	719	17	balls	ball	NNS
9937	719	18	are	be	VBP
9937	719	19	very	very	RB
9937	719	20	satisfactory	satisfactory	JJ
9937	719	21	.	.	.
9937	720	1	In	in	IN
9937	720	2	addition	addition	NN
9937	720	3	to	to	IN
9937	720	4	supplying	supply	VBG
9937	720	5	nutrition	nutrition	NN
9937	720	6	,	,	,
9937	720	7	these	these	DT
9937	720	8	balls	ball	NNS
9937	720	9	are	be	VBP
9937	720	10	extremely	extremely	RB
9937	720	11	appetizing	appetizing	JJ
9937	720	12	,	,	,
9937	720	13	and	and	CC
9937	720	14	so	so	RB
9937	720	15	they	-PRON-	PRP
9937	720	16	greatly	greatly	RB
9937	720	17	improve	improve	VBP
9937	720	18	a	a	DT
9937	720	19	course	course	NN
9937	720	20	that	that	WDT
9937	720	21	is	be	VBZ
9937	720	22	often	often	RB
9937	720	23	unattractive	unattractive	JJ
9937	720	24	.	.	.
9937	721	1	Careful	careful	JJ
9937	721	2	attention	attention	NN
9937	721	3	given	give	VBN
9937	721	4	to	to	IN
9937	721	5	the	the	DT
9937	721	6	ingredients	ingredient	NNS
9937	721	7	and	and	CC
9937	721	8	the	the	DT
9937	721	9	directions	direction	NNS
9937	721	10	in	in	IN
9937	721	11	the	the	DT
9937	721	12	accompanying	accompanying	JJ
9937	721	13	recipe	recipe	NN
9937	721	14	will	will	MD
9937	721	15	produce	produce	VB
9937	721	16	good	good	JJ
9937	721	17	results	result	NNS
9937	721	18	.	.	.
9937	722	1	EGG	EGG	NNP
9937	722	2	BALLS	BALLS	NNP
9937	722	3	3	3	CD
9937	722	4	yolks	yolk	NNS
9937	722	5	of	of	IN
9937	722	6	hard	hard	RB
9937	722	7	-	-	HYPH
9937	722	8	cooked	cook	VBN
9937	722	9	eggs	egg	NNS
9937	722	10	1/2	1/2	CD
9937	722	11	tsp	tsp	NN
9937	722	12	.	.	.
9937	723	1	melted	melted	JJ
9937	723	2	butter	butter	NN
9937	723	3	Salt	Salt	NNP
9937	723	4	and	and	CC
9937	723	5	pepper	pepper	NN
9937	723	6	1	1	CD
9937	723	7	uncooked	uncooked	JJ
9937	723	8	yolk	yolk	NNP
9937	723	9	Mash	Mash	NNP
9937	723	10	the	the	DT
9937	723	11	cooked	cooked	JJ
9937	723	12	yolks	yolk	NNS
9937	723	13	,	,	,
9937	723	14	and	and	CC
9937	723	15	to	to	IN
9937	723	16	them	-PRON-	PRP
9937	723	17	add	add	VB
9937	723	18	the	the	DT
9937	723	19	butter	butter	NN
9937	723	20	,	,	,
9937	723	21	salt	salt	NN
9937	723	22	,	,	,
9937	723	23	and	and	CC
9937	723	24	pepper	pepper	NN
9937	723	25	,	,	,
9937	723	26	and	and	CC
9937	723	27	enough	enough	JJ
9937	723	28	of	of	IN
9937	723	29	the	the	DT
9937	723	30	uncooked	uncooked	JJ
9937	723	31	yolk	yolk	NNP
9937	723	32	to	to	TO
9937	723	33	make	make	VB
9937	723	34	the	the	DT
9937	723	35	mixture	mixture	NN
9937	723	36	of	of	IN
9937	723	37	a	a	DT
9937	723	38	consistency	consistency	NN
9937	723	39	to	to	TO
9937	723	40	handle	handle	VB
9937	723	41	easily	easily	RB
9937	723	42	.	.	.
9937	724	1	Shape	shape	VB
9937	724	2	into	into	IN
9937	724	3	tiny	tiny	JJ
9937	724	4	balls	ball	NNS
9937	724	5	.	.	.
9937	725	1	Roll	roll	VB
9937	725	2	in	in	IN
9937	725	3	the	the	DT
9937	725	4	white	white	NN
9937	725	5	of	of	IN
9937	725	6	egg	egg	NN
9937	725	7	and	and	CC
9937	725	8	then	then	RB
9937	725	9	in	in	IN
9937	725	10	flour	flour	NN
9937	725	11	and	and	CC
9937	725	12	sauté	sauté	NN
9937	725	13	in	in	IN
9937	725	14	butter	butter	NN
9937	725	15	.	.	.
9937	726	1	Serve	serve	VB
9937	726	2	in	in	IN
9937	726	3	the	the	DT
9937	726	4	individual	individual	JJ
9937	726	5	dishes	dish	NNS
9937	726	6	of	of	IN
9937	726	7	soup	soup	NN
9937	726	8	.	.	.
9937	727	1	74	74	CD
9937	727	2	.	.	.
9937	728	1	FORCEMEAT	forcemeat	JJ
9937	728	2	BALLS.--Another	balls.--another	NN
9937	728	3	delicious	delicious	JJ
9937	728	4	form	form	NN
9937	728	5	of	of	IN
9937	728	6	accompaniment	accompaniment	NN
9937	728	7	that	that	WDT
9937	728	8	improves	improve	VBZ
9937	728	9	certain	certain	JJ
9937	728	10	soups	soup	NNS
9937	728	11	by	by	IN
9937	728	12	adding	add	VBG
9937	728	13	nutrition	nutrition	NN
9937	728	14	is	be	VBZ
9937	728	15	forcemeat	forcemeat	NN
9937	728	16	balls	ball	NNS
9937	728	17	.	.	.
9937	729	1	These	these	DT
9937	729	2	contain	contain	VBP
9937	729	3	various	various	JJ
9937	729	4	nutritious	nutritious	JJ
9937	729	5	ingredients	ingredient	NNS
9937	729	6	combined	combine	VBN
9937	729	7	into	into	IN
9937	729	8	small	small	JJ
9937	729	9	balls	ball	NNS
9937	729	10	,	,	,
9937	729	11	and	and	CC
9937	729	12	the	the	DT
9937	729	13	balls	ball	NNS
9937	729	14	are	be	VBP
9937	729	15	then	then	RB
9937	729	16	either	either	CC
9937	729	17	sautéd	sautéd	NN
9937	729	18	or	or	CC
9937	729	19	fried	fry	VBN
9937	729	20	in	in	IN
9937	729	21	deep	deep	JJ
9937	729	22	fat	fat	NN
9937	729	23	.	.	.
9937	730	1	They	-PRON-	PRP
9937	730	2	may	may	MD
9937	730	3	be	be	VB
9937	730	4	placed	place	VBN
9937	730	5	in	in	IN
9937	730	6	the	the	DT
9937	730	7	soup	soup	NN
9937	730	8	tureen	tureen	NN
9937	730	9	or	or	CC
9937	730	10	in	in	IN
9937	730	11	each	each	DT
9937	730	12	person	person	NN
9937	730	13	's	's	POS
9937	730	14	soup	soup	NN
9937	730	15	.	.	.
9937	731	1	FORCEMEAT	forcemeat	JJ
9937	731	2	BALLS	ball	NNS
9937	731	3	1/2	1/2	CD
9937	731	4	c.	c.	NN
9937	731	5	fine	fine	JJ
9937	731	6	stale	stale	NN
9937	731	7	-	-	HYPH
9937	731	8	bread	bread	NN
9937	731	9	crumbs	crumb	VBZ
9937	731	10	1/2	1/2	CD
9937	731	11	c.	c.	NN
9937	731	12	milk	milk	NN
9937	731	13	2	2	CD
9937	731	14	Tb	Tb	NNP
9937	731	15	.	.	.
9937	732	1	butter	butter	NN
9937	732	2	White	White	NNP
9937	732	3	of	of	IN
9937	732	4	1	1	CD
9937	732	5	egg	egg	NN
9937	732	6	1/4	1/4	CD
9937	732	7	tsp	tsp	NN
9937	732	8	.	.	.
9937	733	1	salt	salt	VB
9937	733	2	Few	few	JJ
9937	733	3	grains	grain	NNS
9937	733	4	of	of	IN
9937	733	5	pepper	pepper	NN
9937	733	6	2/3	2/3	CD
9937	733	7	c.	c.	NN
9937	733	8	breast	breast	NN
9937	733	9	of	of	IN
9937	733	10	raw	raw	JJ
9937	733	11	chicken	chicken	NN
9937	733	12	or	or	CC
9937	733	13	raw	raw	JJ
9937	733	14	fish	fish	NN
9937	733	15	Cook	cook	VB
9937	733	16	the	the	DT
9937	733	17	bread	bread	NN
9937	733	18	crumbs	crumb	VBZ
9937	733	19	and	and	CC
9937	733	20	milk	milk	NN
9937	733	21	to	to	TO
9937	733	22	form	form	VB
9937	733	23	a	a	DT
9937	733	24	paste	paste	NN
9937	733	25	,	,	,
9937	733	26	and	and	CC
9937	733	27	to	to	IN
9937	733	28	this	this	DT
9937	733	29	add	add	VB
9937	733	30	the	the	DT
9937	733	31	butter	butter	NN
9937	733	32	,	,	,
9937	733	33	beaten	beat	VBN
9937	733	34	egg	egg	NN
9937	733	35	white	white	JJ
9937	733	36	,	,	,
9937	733	37	and	and	CC
9937	733	38	seasonings	seasoning	NNS
9937	733	39	.	.	.
9937	734	1	Pound	pound	VB
9937	734	2	the	the	DT
9937	734	3	chicken	chicken	NN
9937	734	4	or	or	CC
9937	734	5	fish	fish	NN
9937	734	6	to	to	IN
9937	734	7	a	a	DT
9937	734	8	pulp	pulp	NN
9937	734	9	,	,	,
9937	734	10	or	or	CC
9937	734	11	force	force	VB
9937	734	12	it	-PRON-	PRP
9937	734	13	through	through	IN
9937	734	14	a	a	DT
9937	734	15	food	food	NN
9937	734	16	chopper	chopper	NN
9937	734	17	and	and	CC
9937	734	18	then	then	RB
9937	734	19	through	through	IN
9937	734	20	a	a	DT
9937	734	21	purée	purée	NN
9937	734	22	strainer	strainer	NN
9937	734	23	.	.	.
9937	735	1	Add	add	VB
9937	735	2	this	this	DT
9937	735	3	to	to	IN
9937	735	4	the	the	DT
9937	735	5	first	first	JJ
9937	735	6	mixture	mixture	NN
9937	735	7	.	.	.
9937	736	1	Form	form	VB
9937	736	2	into	into	IN
9937	736	3	tiny	tiny	JJ
9937	736	4	balls	ball	NNS
9937	736	5	.	.	.
9937	737	1	Roll	roll	VB
9937	737	2	in	in	IN
9937	737	3	flour	flour	NN
9937	737	4	and	and	CC
9937	737	5	either	either	CC
9937	737	6	sauté	sauté	NN
9937	737	7	or	or	CC
9937	737	8	fry	fry	NN
9937	737	9	in	in	IN
9937	737	10	deep	deep	JJ
9937	737	11	fat	fat	NN
9937	737	12	.	.	.
9937	738	1	Serve	serve	VB
9937	738	2	hot	hot	JJ
9937	738	3	.	.	.
9937	739	1	75	75	CD
9937	739	2	.	.	.
9937	740	1	AMERICAN	AMERICAN	NNP
9937	740	2	FORCEMEAT	FORCEMEAT	NNP
9937	740	3	BALLS.--A	BALLS.--A	VBZ
9937	740	4	simple	simple	JJ
9937	740	5	kind	kind	NN
9937	740	6	of	of	IN
9937	740	7	forcemeat	forcemeat	NN
9937	740	8	balls	ball	NNS
9937	740	9	may	may	MD
9937	740	10	be	be	VB
9937	740	11	made	make	VBN
9937	740	12	according	accord	VBG
9937	740	13	to	to	IN
9937	740	14	the	the	DT
9937	740	15	accompanying	accompanying	JJ
9937	740	16	recipe	recipe	NN
9937	740	17	.	.	.
9937	741	1	The	the	DT
9937	741	2	meat	meat	NN
9937	741	3	used	use	VBN
9937	741	4	may	may	MD
9937	741	5	be	be	VB
9937	741	6	sausage	sausage	NN
9937	741	7	provided	provide	VBN
9937	741	8	especially	especially	RB
9937	741	9	for	for	IN
9937	741	10	the	the	DT
9937	741	11	purpose	purpose	NN
9937	741	12	or	or	CC
9937	741	13	some	some	DT
9937	741	14	that	that	WDT
9937	741	15	is	be	VBZ
9937	741	16	left	leave	VBN
9937	741	17	over	over	RP
9937	741	18	from	from	IN
9937	741	19	a	a	DT
9937	741	20	previous	previous	JJ
9937	741	21	meal	meal	NN
9937	741	22	.	.	.
9937	742	1	If	if	IN
9937	742	2	it	-PRON-	PRP
9937	742	3	is	be	VBZ
9937	742	4	not	not	RB
9937	742	5	possible	possible	JJ
9937	742	6	to	to	TO
9937	742	7	obtain	obtain	VB
9937	742	8	sausage	sausage	NN
9937	742	9	,	,	,
9937	742	10	some	some	DT
9937	742	11	other	other	JJ
9937	742	12	highly	highly	RB
9937	742	13	seasoned	season	VBN
9937	742	14	meat	meat	NN
9937	742	15	,	,	,
9937	742	16	such	such	JJ
9937	742	17	as	as	IN
9937	742	18	ham	ham	NNP
9937	742	19	first	first	JJ
9937	742	20	ground	ground	NN
9937	742	21	very	very	RB
9937	742	22	fine	fine	RB
9937	742	23	and	and	CC
9937	742	24	then	then	RB
9937	742	25	pounded	pound	VBD
9937	742	26	to	to	IN
9937	742	27	a	a	DT
9937	742	28	pulp	pulp	NN
9937	742	29	,	,	,
9937	742	30	may	may	MD
9937	742	31	be	be	VB
9937	742	32	substituted	substitute	VBN
9937	742	33	.	.	.
9937	743	1	AMERICAN	AMERICAN	NNP
9937	743	2	FORCEMEAT	FORCEMEAT	NNP
9937	743	3	BALLS	ball	NNS
9937	743	4	1	1	CD
9937	743	5	Tb	Tb	NNP
9937	743	6	.	.	.
9937	744	1	butter	butter	NN
9937	744	2	1	1	CD
9937	744	3	small	small	JJ
9937	744	4	onion	onion	NN
9937	744	5	1	1	CD
9937	744	6	-	-	SYM
9937	744	7	1/2	1/2	CD
9937	744	8	c.	c.	NN
9937	744	9	bread	bread	NN
9937	744	10	,	,	,
9937	744	11	without	without	IN
9937	744	12	crusts	crust	NNS
9937	744	13	1	1	CD
9937	744	14	egg	egg	NN
9937	744	15	1	1	CD
9937	744	16	tsp	tsp	NN
9937	744	17	.	.	.
9937	745	1	salt	salt	NN
9937	745	2	1/2	1/2	CD
9937	745	3	tsp	tsp	NN
9937	745	4	.	.	.
9937	746	1	pepper	pepper	NN
9937	746	2	Dash	Dash	NNP
9937	746	3	of	of	IN
9937	746	4	nutmeg	nutmeg	NNP
9937	746	5	1	1	CD
9937	746	6	Tb	Tb	NNP
9937	746	7	.	.	.
9937	747	1	chopped	chop	VBN
9937	747	2	parsley	parsley	NNP
9937	747	3	1/2	1/2	CD
9937	747	4	c.	c.	NN
9937	747	5	sausage	sausage	NN
9937	747	6	meat	meat	NN
9937	747	7	Melt	Melt	NNP
9937	747	8	the	the	DT
9937	747	9	butter	butter	NN
9937	747	10	in	in	IN
9937	747	11	a	a	DT
9937	747	12	saucepan	saucepan	NN
9937	747	13	and	and	CC
9937	747	14	add	add	VB
9937	747	15	the	the	DT
9937	747	16	onion	onion	NN
9937	747	17	finely	finely	RB
9937	747	18	chopped	chop	VBN
9937	747	19	.	.	.
9937	748	1	Fry	fry	CD
9937	748	2	for	for	IN
9937	748	3	several	several	JJ
9937	748	4	minutes	minute	NNS
9937	748	5	over	over	IN
9937	748	6	the	the	DT
9937	748	7	fire	fire	NN
9937	748	8	.	.	.
9937	749	1	Soak	soak	VB
9937	749	2	the	the	DT
9937	749	3	bread	bread	NN
9937	749	4	in	in	IN
9937	749	5	water	water	NN
9937	749	6	until	until	IN
9937	749	7	thoroughly	thoroughly	RB
9937	749	8	softened	soften	VBN
9937	749	9	and	and	CC
9937	749	10	then	then	RB
9937	749	11	squeeze	squeeze	VB
9937	749	12	out	out	RP
9937	749	13	all	all	PDT
9937	749	14	the	the	DT
9937	749	15	water	water	NN
9937	749	16	.	.	.
9937	750	1	Mix	mix	VB
9937	750	2	with	with	IN
9937	750	3	the	the	DT
9937	750	4	bread	bread	NN
9937	750	5	the	the	DT
9937	750	6	egg	egg	NN
9937	750	7	,	,	,
9937	750	8	salt	salt	NN
9937	750	9	,	,	,
9937	750	10	pepper	pepper	NN
9937	750	11	,	,	,
9937	750	12	nutmeg	nutmeg	NNP
9937	750	13	,	,	,
9937	750	14	parsley	parsley	NN
9937	750	15	,	,	,
9937	750	16	and	and	CC
9937	750	17	meat	meat	NN
9937	750	18	,	,	,
9937	750	19	and	and	CC
9937	750	20	to	to	IN
9937	750	21	this	this	DT
9937	750	22	add	add	VB
9937	750	23	also	also	RB
9937	750	24	the	the	DT
9937	750	25	butter	butter	NN
9937	750	26	and	and	CC
9937	750	27	fried	fried	JJ
9937	750	28	onion	onion	NN
9937	750	29	.	.	.
9937	751	1	Form	form	VB
9937	751	2	small	small	JJ
9937	751	3	balls	ball	NNS
9937	751	4	of	of	IN
9937	751	5	this	this	DT
9937	751	6	mixture	mixture	NN
9937	751	7	and	and	CC
9937	751	8	sauté	sauté	VB
9937	751	9	them	-PRON-	PRP
9937	751	10	in	in	IN
9937	751	11	shallow	shallow	JJ
9937	751	12	fat	fat	NN
9937	751	13	,	,	,
9937	751	14	fry	fry	VB
9937	751	15	them	-PRON-	PRP
9937	751	16	in	in	IN
9937	751	17	deep	deep	JJ
9937	751	18	fat	fat	NN
9937	751	19	,	,	,
9937	751	20	or	or	CC
9937	751	21	,	,	,
9937	751	22	after	after	IN
9937	751	23	brushing	brush	VBG
9937	751	24	them	-PRON-	PRP
9937	751	25	over	over	RP
9937	751	26	with	with	IN
9937	751	27	fat	fat	NN
9937	751	28	,	,	,
9937	751	29	bake	bake	VB
9937	751	30	them	-PRON-	PRP
9937	751	31	in	in	IN
9937	751	32	the	the	DT
9937	751	33	oven	oven	NN
9937	751	34	.	.	.
9937	752	1	Place	place	VB
9937	752	2	a	a	DT
9937	752	3	few	few	JJ
9937	752	4	in	in	IN
9937	752	5	each	each	DT
9937	752	6	serving	serving	NN
9937	752	7	of	of	IN
9937	752	8	soup	soup	NN
9937	752	9	.	.	.
9937	753	1	SOUP	SOUP	NNP
9937	753	2	EXAMINATION	EXAMINATION	NNP
9937	753	3	QUESTIONS	question	NNS
9937	753	4	(	(	-LRB-
9937	753	5	1	1	CD
9937	753	6	)	)	-RRB-
9937	753	7	(	(	-LRB-
9937	753	8	_	_	NNP
9937	753	9	a	a	DT
9937	753	10	_	_	NN
9937	753	11	)	)	-RRB-
9937	753	12	Mention	mention	VB
9937	753	13	the	the	DT
9937	753	14	two	two	CD
9937	753	15	purposes	purpose	NNS
9937	753	16	that	that	WDT
9937	753	17	soups	soup	NNS
9937	753	18	serve	serve	VBP
9937	753	19	in	in	IN
9937	753	20	a	a	DT
9937	753	21	meal	meal	NN
9937	753	22	,	,	,
9937	753	23	(	(	-LRB-
9937	753	24	_	_	NNP
9937	753	25	b	b	NNP
9937	753	26	_	_	NNP
9937	753	27	)	)	-RRB-
9937	753	28	What	what	WP
9937	753	29	are	be	VBP
9937	753	30	the	the	DT
9937	753	31	qualities	quality	NNS
9937	753	32	of	of	IN
9937	753	33	a	a	DT
9937	753	34	good	good	JJ
9937	753	35	soup	soup	NN
9937	753	36	?	?	.
9937	754	1	(	(	-LRB-
9937	754	2	2	2	LS
9937	754	3	)	)	-RRB-
9937	754	4	(	(	-LRB-
9937	754	5	_	_	NNP
9937	754	6	a	a	DT
9937	754	7	_	_	NN
9937	754	8	)	)	-RRB-
9937	754	9	Mention	mention	VB
9937	754	10	the	the	DT
9937	754	11	two	two	CD
9937	754	12	general	general	JJ
9937	754	13	classes	class	NNS
9937	754	14	of	of	IN
9937	754	15	soup	soup	NN
9937	754	16	.	.	.
9937	755	1	(	(	-LRB-
9937	755	2	_	_	NNP
9937	755	3	b	b	NNP
9937	755	4	_	_	NNP
9937	755	5	)	)	-RRB-
9937	755	6	Explain	explain	VB
9937	755	7	and	and	CC
9937	755	8	illustrate	illustrate	VB
9937	755	9	how	how	WRB
9937	755	10	to	to	TO
9937	755	11	choose	choose	VB
9937	755	12	a	a	DT
9937	755	13	soup	soup	NN
9937	755	14	.	.	.
9937	756	1	(	(	-LRB-
9937	756	2	3	3	LS
9937	756	3	)	)	-RRB-
9937	756	4	Why	why	WRB
9937	756	5	is	be	VBZ
9937	756	6	soup	soup	VB
9937	756	7	an	an	DT
9937	756	8	economical	economical	JJ
9937	756	9	dish	dish	NN
9937	756	10	?	?	.
9937	757	1	(	(	-LRB-
9937	757	2	4	4	CD
9937	757	3	)	)	-RRB-
9937	757	4	(	(	-LRB-
9937	757	5	_	_	NNP
9937	757	6	a	a	DT
9937	757	7	_	_	NNP
9937	757	8	)	)	-RRB-
9937	757	9	Explain	explain	VB
9937	757	10	in	in	IN
9937	757	11	full	full	JJ
9937	757	12	the	the	DT
9937	757	13	meaning	meaning	NN
9937	757	14	of	of	IN
9937	757	15	stock	stock	NN
9937	757	16	as	as	IN
9937	757	17	applied	apply	VBN
9937	757	18	to	to	IN
9937	757	19	soup	soup	NN
9937	757	20	.	.	.
9937	758	1	(	(	-LRB-
9937	758	2	_	_	NNP
9937	758	3	b	b	NNP
9937	758	4	_	_	NNP
9937	758	5	)	)	-RRB-
9937	758	6	For	for	IN
9937	758	7	what	what	WP
9937	758	8	purposes	purpose	NNS
9937	758	9	other	other	JJ
9937	758	10	than	than	IN
9937	758	11	soup	soup	NN
9937	758	12	making	making	NN
9937	758	13	is	be	VBZ
9937	758	14	stock	stock	NN
9937	758	15	used	use	VBN
9937	758	16	?	?	.
9937	759	1	(	(	-LRB-
9937	759	2	5	5	CD
9937	759	3	)	)	-RRB-
9937	759	4	(	(	-LRB-
9937	759	5	_	_	NNP
9937	759	6	a	a	DT
9937	759	7	_	_	NNP
9937	759	8	)	)	-RRB-
9937	759	9	What	what	WP
9937	759	10	is	be	VBZ
9937	759	11	the	the	DT
9937	759	12	value	value	NN
9937	759	13	of	of	IN
9937	759	14	the	the	DT
9937	759	15	stock	stock	NN
9937	759	16	pot	pot	NN
9937	759	17	?	?	.
9937	760	1	(	(	-LRB-
9937	760	2	_	_	NNP
9937	760	3	b	b	NNP
9937	760	4	_	_	NNP
9937	760	5	)	)	-RRB-
9937	760	6	What	what	WDT
9937	760	7	care	care	NN
9937	760	8	should	should	MD
9937	760	9	be	be	VB
9937	760	10	given	give	VBN
9937	760	11	to	to	IN
9937	760	12	it	-PRON-	PRP
9937	760	13	?	?	.
9937	761	1	(	(	-LRB-
9937	761	2	6	6	CD
9937	761	3	)	)	-RRB-
9937	761	4	Mention	mention	VB
9937	761	5	some	some	DT
9937	761	6	of	of	IN
9937	761	7	the	the	DT
9937	761	8	materials	material	NNS
9937	761	9	that	that	WDT
9937	761	10	may	may	MD
9937	761	11	be	be	VB
9937	761	12	put	put	VBN
9937	761	13	into	into	IN
9937	761	14	the	the	DT
9937	761	15	stock	stock	NN
9937	761	16	pot	pot	NN
9937	761	17	.	.	.
9937	762	1	(	(	-LRB-
9937	762	2	7	7	CD
9937	762	3	)	)	-RRB-
9937	762	4	(	(	-LRB-
9937	762	5	_	_	NNP
9937	762	6	a	a	DT
9937	762	7	_	_	NNP
9937	762	8	)	)	-RRB-
9937	762	9	Why	why	WRB
9937	762	10	are	be	VBP
9937	762	11	the	the	DT
9937	762	12	tough	tough	JJ
9937	762	13	cuts	cut	NNS
9937	762	14	of	of	IN
9937	762	15	meat	meat	NN
9937	762	16	more	more	RBR
9937	762	17	suitable	suitable	JJ
9937	762	18	for	for	IN
9937	762	19	soup	soup	NN
9937	762	20	than	than	IN
9937	762	21	the	the	DT
9937	762	22	tender	tender	NN
9937	762	23	ones	one	NNS
9937	762	24	?	?	.
9937	763	1	(	(	-LRB-
9937	763	2	_	_	NNP
9937	763	3	b	b	NNP
9937	763	4	_	_	NNP
9937	763	5	)	)	-RRB-
9937	763	6	Name	name	VB
9937	763	7	the	the	DT
9937	763	8	pieces	piece	NNS
9937	763	9	that	that	WDT
9937	763	10	are	be	VBP
9937	763	11	best	well	RBS
9937	763	12	adapted	adapt	VBN
9937	763	13	to	to	IN
9937	763	14	soup	soup	NN
9937	763	15	making	making	NN
9937	763	16	.	.	.
9937	764	1	(	(	-LRB-
9937	764	2	8)	8)	CD
9937	764	3	(	(	-LRB-
9937	764	4	_	_	NNP
9937	764	5	a	a	DT
9937	764	6	_	_	NNP
9937	764	7	)	)	-RRB-
9937	764	8	What	what	WDT
9937	764	9	proportion	proportion	NN
9937	764	10	of	of	IN
9937	764	11	bone	bone	NN
9937	764	12	to	to	IN
9937	764	13	meat	meat	NN
9937	764	14	should	should	MD
9937	764	15	be	be	VB
9937	764	16	used	use	VBN
9937	764	17	in	in	IN
9937	764	18	making	make	VBG
9937	764	19	soup	soup	NN
9937	764	20	from	from	IN
9937	764	21	fresh	fresh	JJ
9937	764	22	meat	meat	NN
9937	764	23	?	?	.
9937	765	1	(	(	-LRB-
9937	765	2	_	_	NNP
9937	765	3	b	b	NNP
9937	765	4	_	_	NNP
9937	765	5	)	)	-RRB-
9937	765	6	For	for	IN
9937	765	7	what	what	WP
9937	765	8	two	two	CD
9937	765	9	purposes	purpose	NNS
9937	765	10	are	be	VBP
9937	765	11	vegetables	vegetable	NNS
9937	765	12	used	use	VBN
9937	765	13	in	in	IN
9937	765	14	soup	soup	NN
9937	765	15	?	?	.
9937	766	1	(	(	-LRB-
9937	766	2	9	9	CD
9937	766	3	)	)	-RRB-
9937	766	4	Explain	explain	VB
9937	766	5	briefly	briefly	RB
9937	766	6	the	the	DT
9937	766	7	making	making	NN
9937	766	8	of	of	IN
9937	766	9	stock	stock	NN
9937	766	10	from	from	IN
9937	766	11	meat	meat	NN
9937	766	12	.	.	.
9937	767	1	(	(	-LRB-
9937	767	2	10	10	CD
9937	767	3	)	)	-RRB-
9937	767	4	(	(	-LRB-
9937	767	5	_	_	NNP
9937	767	6	a	a	DT
9937	767	7	_	_	NNP
9937	767	8	)	)	-RRB-
9937	767	9	Why	why	WRB
9937	767	10	should	should	MD
9937	767	11	the	the	DT
9937	767	12	cooking	cooking	NN
9937	767	13	of	of	IN
9937	767	14	the	the	DT
9937	767	15	meat	meat	NN
9937	767	16	for	for	IN
9937	767	17	stock	stock	NN
9937	767	18	be	be	VB
9937	767	19	started	start	VBN
9937	767	20	with	with	IN
9937	767	21	cold	cold	JJ
9937	767	22	water	water	NN
9937	767	23	rather	rather	RB
9937	767	24	than	than	IN
9937	767	25	with	with	IN
9937	767	26	hot	hot	JJ
9937	767	27	water	water	NN
9937	767	28	?	?	.
9937	768	1	(	(	-LRB-
9937	768	2	_	_	NNP
9937	768	3	b	b	NNP
9937	768	4	_	_	NNP
9937	768	5	)	)	-RRB-
9937	768	6	What	what	WDT
9937	768	7	disposal	disposal	NN
9937	768	8	should	should	MD
9937	768	9	be	be	VB
9937	768	10	made	make	VBN
9937	768	11	of	of	IN
9937	768	12	meat	meat	NN
9937	768	13	from	from	IN
9937	768	14	which	which	WDT
9937	768	15	stock	stock	NN
9937	768	16	is	be	VBZ
9937	768	17	made	make	VBN
9937	768	18	?	?	.
9937	769	1	(	(	-LRB-
9937	769	2	11	11	CD
9937	769	3	)	)	-RRB-
9937	769	4	(	(	-LRB-
9937	769	5	_	_	NNP
9937	769	6	a	a	DT
9937	769	7	_	_	NNP
9937	769	8	)	)	-RRB-
9937	769	9	Of	of	IN
9937	769	10	what	what	WDT
9937	769	11	value	value	NN
9937	769	12	are	be	VBP
9937	769	13	flavorings	flavoring	NNS
9937	769	14	in	in	IN
9937	769	15	the	the	DT
9937	769	16	making	making	NN
9937	769	17	of	of	IN
9937	769	18	soups	soup	NNS
9937	769	19	?	?	.
9937	770	1	(	(	-LRB-
9937	770	2	_	_	NNP
9937	770	3	b	b	NNP
9937	770	4	_	_	NNP
9937	770	5	)	)	-RRB-
9937	770	6	What	what	WDT
9937	770	7	precaution	precaution	NN
9937	770	8	should	should	MD
9937	770	9	be	be	VB
9937	770	10	taken	take	VBN
9937	770	11	in	in	IN
9937	770	12	the	the	DT
9937	770	13	use	use	NN
9937	770	14	of	of	IN
9937	770	15	flavorings	flavoring	NNS
9937	770	16	?	?	.
9937	771	1	(	(	-LRB-
9937	771	2	12	12	CD
9937	771	3	)	)	-RRB-
9937	771	4	Explain	explain	VB
9937	771	5	how	how	WRB
9937	771	6	grease	grease	NN
9937	771	7	may	may	MD
9937	771	8	be	be	VB
9937	771	9	removed	remove	VBN
9937	771	10	from	from	IN
9937	771	11	soup	soup	NN
9937	771	12	.	.	.
9937	772	1	(	(	-LRB-
9937	772	2	13	13	CD
9937	772	3	)	)	-RRB-
9937	772	4	How	how	WRB
9937	772	5	may	may	MD
9937	772	6	soup	soup	VB
9937	772	7	be	be	VB
9937	772	8	cleared	clear	VBN
9937	772	9	?	?	.
9937	773	1	(	(	-LRB-
9937	773	2	14	14	CD
9937	773	3	)	)	-RRB-
9937	773	4	(	(	-LRB-
9937	773	5	_	_	NNP
9937	773	6	a	a	DT
9937	773	7	_	_	NNP
9937	773	8	)	)	-RRB-
9937	773	9	For	for	IN
9937	773	10	what	what	WDT
9937	773	11	purposes	purpose	NNS
9937	773	12	is	be	VBZ
9937	773	13	thickening	thicken	VBG
9937	773	14	used	use	VBN
9937	773	15	in	in	IN
9937	773	16	soups	soup	NNS
9937	773	17	?	?	.
9937	774	1	(	(	-LRB-
9937	774	2	_	_	NNP
9937	774	3	b	b	NNP
9937	774	4	_	_	NNP
9937	774	5	)	)	-RRB-
9937	774	6	Mention	mention	VB
9937	774	7	the	the	DT
9937	774	8	materials	material	NNS
9937	774	9	most	most	RBS
9937	774	10	used	use	VBN
9937	774	11	to	to	TO
9937	774	12	thicken	thicken	VB
9937	774	13	soups	soup	NNS
9937	774	14	.	.	.
9937	775	1	(	(	-LRB-
9937	775	2	15	15	CD
9937	775	3	)	)	-RRB-
9937	775	4	What	what	WDT
9937	775	5	precaution	precaution	NN
9937	775	6	should	should	MD
9937	775	7	be	be	VB
9937	775	8	taken	take	VBN
9937	775	9	to	to	TO
9937	775	10	keep	keep	VB
9937	775	11	soup	soup	NN
9937	775	12	or	or	CC
9937	775	13	stock	stock	NN
9937	775	14	from	from	IN
9937	775	15	spoiling	spoil	VBG
9937	775	16	.	.	.
9937	776	1	(	(	-LRB-
9937	776	2	16	16	CD
9937	776	3	)	)	-RRB-
9937	776	4	What	what	WDT
9937	776	5	point	point	NN
9937	776	6	about	about	IN
9937	776	7	the	the	DT
9937	776	8	serving	serving	NN
9937	776	9	of	of	IN
9937	776	10	soup	soup	NN
9937	776	11	should	should	MD
9937	776	12	be	be	VB
9937	776	13	observed	observe	VBN
9937	776	14	if	if	IN
9937	776	15	an	an	DT
9937	776	16	appetizing	appetize	VBG
9937	776	17	soup	soup	NN
9937	776	18	is	be	VBZ
9937	776	19	desired	desire	VBN
9937	776	20	?	?	.
9937	777	1	(	(	-LRB-
9937	777	2	17	17	CD
9937	777	3	)	)	-RRB-
9937	777	4	What	what	WP
9937	777	5	kind	kind	NN
9937	777	6	of	of	IN
9937	777	7	dish	dish	NN
9937	777	8	is	be	VBZ
9937	777	9	used	use	VBN
9937	777	10	for	for	IN
9937	777	11	serving	serve	VBG
9937	777	12	:	:	:
9937	777	13	(	(	-LRB-
9937	777	14	_	_	NNP
9937	777	15	a	a	DT
9937	777	16	_	_	NNP
9937	777	17	)	)	-RRB-
9937	777	18	thin	thin	JJ
9937	777	19	soup	soup	NN
9937	777	20	?	?	.
9937	778	1	(	(	-LRB-
9937	778	2	_	_	NNP
9937	778	3	b	b	NNP
9937	778	4	_	_	NNP
9937	778	5	)	)	-RRB-
9937	778	6	thick	thick	JJ
9937	778	7	soup	soup	NN
9937	778	8	?	?	.
9937	779	1	(	(	-LRB-
9937	779	2	18	18	CD
9937	779	3	)	)	-RRB-
9937	779	4	(	(	-LRB-
9937	779	5	_	_	NNP
9937	779	6	a	a	DT
9937	779	7	_	_	NNP
9937	779	8	)	)	-RRB-
9937	779	9	What	what	WP
9937	779	10	is	be	VBZ
9937	779	11	a	a	DT
9937	779	12	cream	cream	NN
9937	779	13	soup	soup	NN
9937	779	14	?	?	.
9937	780	1	(	(	-LRB-
9937	780	2	_	_	NNP
9937	780	3	b	b	NNP
9937	780	4	_	_	NNP
9937	780	5	)	)	-RRB-
9937	780	6	Give	give	VB
9937	780	7	the	the	DT
9937	780	8	general	general	JJ
9937	780	9	directions	direction	NNS
9937	780	10	for	for	IN
9937	780	11	making	make	VBG
9937	780	12	soup	soup	NN
9937	780	13	of	of	IN
9937	780	14	this	this	DT
9937	780	15	kind	kind	NN
9937	780	16	.	.	.
9937	781	1	(	(	-LRB-
9937	781	2	19	19	CD
9937	781	3	)	)	-RRB-
9937	781	4	(	(	-LRB-
9937	781	5	_	_	NNP
9937	781	6	a	a	DT
9937	781	7	_	_	NNP
9937	781	8	)	)	-RRB-
9937	781	9	How	how	WRB
9937	781	10	may	may	MD
9937	781	11	the	the	DT
9937	781	12	soup	soup	NN
9937	781	13	course	course	NN
9937	781	14	of	of	IN
9937	781	15	a	a	DT
9937	781	16	meal	meal	NN
9937	781	17	be	be	VB
9937	781	18	made	make	VBN
9937	781	19	more	more	RBR
9937	781	20	attractive	attractive	JJ
9937	781	21	?	?	.
9937	782	1	(	(	-LRB-
9937	782	2	_	_	NNP
9937	782	3	b	b	NNP
9937	782	4	_	_	NNP
9937	782	5	)	)	-RRB-
9937	782	6	In	in	IN
9937	782	7	what	what	WDT
9937	782	8	ways	way	NNS
9937	782	9	should	should	MD
9937	782	10	soup	soup	VB
9937	782	11	accompaniments	accompaniment	NNS
9937	782	12	be	be	VB
9937	782	13	a	a	DT
9937	782	14	contrast	contrast	NN
9937	782	15	to	to	IN
9937	782	16	the	the	DT
9937	782	17	soup	soup	NN
9937	782	18	?	?	.
9937	783	1	(	(	-LRB-
9937	783	2	20	20	CD
9937	783	3	)	)	-RRB-
9937	783	4	(	(	-LRB-
9937	783	5	_	_	NNP
9937	783	6	a	a	DT
9937	783	7	_	_	NNP
9937	783	8	)	)	-RRB-
9937	783	9	Explain	explain	VB
9937	783	10	the	the	DT
9937	783	11	making	making	NN
9937	783	12	of	of	IN
9937	783	13	croutons	crouton	NNS
9937	783	14	.	.	.
9937	784	1	(	(	-LRB-
9937	784	2	_	_	NNP
9937	784	3	b	b	NNP
9937	784	4	_	_	NNP
9937	784	5	)	)	-RRB-
9937	784	6	What	what	WP
9937	784	7	is	be	VBZ
9937	784	8	the	the	DT
9937	784	9	most	most	RBS
9937	784	10	satisfactory	satisfactory	JJ
9937	784	11	way	way	NN
9937	784	12	in	in	IN
9937	784	13	which	which	WDT
9937	784	14	to	to	TO
9937	784	15	prepare	prepare	VB
9937	784	16	celery	celery	NN
9937	784	17	that	that	WDT
9937	784	18	is	be	VBZ
9937	784	19	to	to	TO
9937	784	20	be	be	VB
9937	784	21	served	serve	VBN
9937	784	22	with	with	IN
9937	784	23	soup	soup	NN
9937	784	24	?	?	.
9937	785	1	ADDITIONAL	additional	JJ
9937	785	2	WORK	work	NN
9937	785	3	Plan	plan	VBP
9937	785	4	and	and	CC
9937	785	5	prepare	prepare	VB
9937	785	6	a	a	DT
9937	785	7	dinner	dinner	NN
9937	785	8	menu	menu	NN
9937	785	9	from	from	IN
9937	785	10	the	the	DT
9937	785	11	recipes	recipe	NNS
9937	785	12	given	give	VBN
9937	785	13	in	in	IN
9937	785	14	the	the	DT
9937	785	15	lessons	lesson	NNS
9937	785	16	that	that	WDT
9937	785	17	you	-PRON-	PRP
9937	785	18	have	have	VBP
9937	785	19	studied	study	VBN
9937	785	20	.	.	.
9937	786	1	Submit	submit	VB
9937	786	2	the	the	DT
9937	786	3	menu	menu	NN
9937	786	4	for	for	IN
9937	786	5	this	this	DT
9937	786	6	dinner	dinner	NN
9937	786	7	and	and	CC
9937	786	8	give	give	VB
9937	786	9	the	the	DT
9937	786	10	order	order	NN
9937	786	11	in	in	IN
9937	786	12	which	which	WDT
9937	786	13	you	-PRON-	PRP
9937	786	14	prepared	prepare	VBD
9937	786	15	the	the	DT
9937	786	16	dishes	dish	NNS
9937	786	17	.	.	.
9937	787	1	In	in	IN
9937	787	2	addition	addition	NN
9937	787	3	,	,	,
9937	787	4	tell	tell	VB
9937	787	5	the	the	DT
9937	787	6	number	number	NN
9937	787	7	of	of	IN
9937	787	8	persons	person	NNS
9937	787	9	you	-PRON-	PRP
9937	787	10	served	serve	VBD
9937	787	11	,	,	,
9937	787	12	as	as	RB
9937	787	13	well	well	RB
9937	787	14	as	as	IN
9937	787	15	what	what	WP
9937	787	16	remained	remain	VBD
9937	787	17	after	after	IN
9937	787	18	the	the	DT
9937	787	19	meal	meal	NN
9937	787	20	and	and	CC
9937	787	21	whether	whether	IN
9937	787	22	or	or	CC
9937	787	23	not	not	RB
9937	787	24	you	-PRON-	PRP
9937	787	25	made	make	VBD
9937	787	26	use	use	NN
9937	787	27	of	of	IN
9937	787	28	it	-PRON-	PRP
9937	787	29	for	for	IN
9937	787	30	another	another	DT
9937	787	31	meal	meal	NN
9937	787	32	.	.	.
9937	788	1	Send	send	VB
9937	788	2	this	this	DT
9937	788	3	information	information	NN
9937	788	4	with	with	IN
9937	788	5	your	-PRON-	PRP$
9937	788	6	answers	answer	NNS
9937	788	7	to	to	IN
9937	788	8	the	the	DT
9937	788	9	Examination	Examination	NNP
9937	788	10	Questions	Questions	NNPS
9937	788	11	.	.	.
9937	789	1	*	*	NFP
9937	789	2	*	*	NFP
9937	789	3	*	*	NFP
9937	789	4	*	*	NFP
9937	789	5	*	*	NFP
9937	789	6	MEAT	meat	NN
9937	789	7	(	(	-LRB-
9937	789	8	PART	PART	NNP
9937	789	9	1	1	CD
9937	789	10	)	)	-RRB-
9937	789	11	*	*	NFP
9937	789	12	*	*	NFP
9937	789	13	*	*	NFP
9937	789	14	*	*	NFP
9937	789	15	*	*	NFP
9937	789	16	MEAT	meat	NN
9937	789	17	IN	in	IN
9937	789	18	THE	the	DT
9937	789	19	DIET	diet	NN
9937	789	20	VALUE	value	NN
9937	789	21	OF	of	IN
9937	789	22	MEAT	meat	NN
9937	789	23	AS	as	IN
9937	789	24	FOOD	food	NN
9937	789	25	1	1	CD
9937	789	26	.	.	.
9937	790	1	In	in	IN
9937	790	2	its	-PRON-	PRP$
9937	790	3	broadest	broad	JJS
9937	790	4	sense	sense	NN
9937	790	5	,	,	,
9937	790	6	MEAT	meat	NN
9937	790	7	may	may	MD
9937	790	8	be	be	VB
9937	790	9	considered	consider	VBN
9937	790	10	as	as	IN
9937	790	11	"	"	``
9937	790	12	any	any	DT
9937	790	13	clean	clean	JJ
9937	790	14	,	,	,
9937	790	15	sound	sound	JJ
9937	790	16	,	,	,
9937	790	17	dressed	dressed	JJ
9937	790	18	or	or	CC
9937	790	19	properly	properly	RB
9937	790	20	prepared	prepare	VBN
9937	790	21	edible	edible	JJ
9937	790	22	part	part	NN
9937	790	23	of	of	IN
9937	790	24	animals	animal	NNS
9937	790	25	that	that	WDT
9937	790	26	are	be	VBP
9937	790	27	in	in	IN
9937	790	28	good	good	JJ
9937	790	29	health	health	NN
9937	790	30	at	at	IN
9937	790	31	the	the	DT
9937	790	32	time	time	NN
9937	790	33	of	of	IN
9937	790	34	slaughter	slaughter	NN
9937	790	35	.	.	.
9937	790	36	"	"	''
9937	791	1	However	however	RB
9937	791	2	,	,	,
9937	791	3	the	the	DT
9937	791	4	flesh	flesh	NN
9937	791	5	of	of	IN
9937	791	6	carnivorous	carnivorous	JJ
9937	791	7	animals	animal	NNS
9937	791	8	--	--	:
9937	791	9	that	that	RB
9937	791	10	is	is	RB
9937	791	11	,	,	,
9937	791	12	animals	animal	NNS
9937	791	13	that	that	WDT
9937	791	14	eat	eat	VBP
9937	791	15	the	the	DT
9937	791	16	flesh	flesh	NN
9937	791	17	of	of	IN
9937	791	18	other	other	JJ
9937	791	19	animals	animal	NNS
9937	791	20	--	--	:
9937	791	21	is	be	VBZ
9937	791	22	so	so	RB
9937	791	23	seldom	seldom	RB
9937	791	24	eaten	eat	VBN
9937	791	25	by	by	IN
9937	791	26	man	man	NN
9937	791	27	,	,	,
9937	791	28	that	that	IN
9937	791	29	the	the	DT
9937	791	30	term	term	NN
9937	791	31	meat	meat	NN
9937	791	32	is	be	VBZ
9937	791	33	usually	usually	RB
9937	791	34	restricted	restrict	VBN
9937	791	35	to	to	IN
9937	791	36	the	the	DT
9937	791	37	flesh	flesh	NN
9937	791	38	of	of	IN
9937	791	39	all	all	DT
9937	791	40	animals	animal	NNS
9937	791	41	except	except	IN
9937	791	42	these	these	DT
9937	791	43	.	.	.
9937	792	1	But	but	CC
9937	792	2	even	even	RB
9937	792	3	this	this	DT
9937	792	4	meaning	meaning	NN
9937	792	5	of	of	IN
9937	792	6	meat	meat	NN
9937	792	7	is	be	VBZ
9937	792	8	too	too	RB
9937	792	9	broad	broad	JJ
9937	792	10	;	;	:
9937	792	11	indeed	indeed	RB
9937	792	12	,	,	,
9937	792	13	as	as	IN
9937	792	14	the	the	DT
9937	792	15	term	term	NN
9937	792	16	is	be	VBZ
9937	792	17	generally	generally	RB
9937	792	18	used	use	VBN
9937	792	19	it	-PRON-	PRP
9937	792	20	refers	refer	VBZ
9937	792	21	particularly	particularly	RB
9937	792	22	to	to	IN
9937	792	23	the	the	DT
9937	792	24	flesh	flesh	NN
9937	792	25	of	of	IN
9937	792	26	the	the	DT
9937	792	27	so	so	RB
9937	792	28	-	-	HYPH
9937	792	29	called	call	VBN
9937	792	30	domestic	domestic	JJ
9937	792	31	animals	animal	NNS
9937	792	32	,	,	,
9937	792	33	and	and	CC
9937	792	34	does	do	VBZ
9937	792	35	not	not	RB
9937	792	36	include	include	VB
9937	792	37	poultry	poultry	NN
9937	792	38	,	,	,
9937	792	39	game	game	NN
9937	792	40	,	,	,
9937	792	41	fish	fish	NN
9937	792	42	,	,	,
9937	792	43	and	and	CC
9937	792	44	the	the	DT
9937	792	45	like	like	JJ
9937	792	46	.	.	.
9937	793	1	It	-PRON-	PRP
9937	793	2	is	be	VBZ
9937	793	3	in	in	IN
9937	793	4	this	this	DT
9937	793	5	limited	limited	JJ
9937	793	6	sense	sense	NN
9937	793	7	that	that	IN
9937	793	8	meat	meat	NN
9937	793	9	is	be	VBZ
9937	793	10	considered	consider	VBN
9937	793	11	in	in	IN
9937	793	12	these	these	DT
9937	793	13	Sections	section	NNS
9937	793	14	,	,	,
9937	793	15	and	and	CC
9937	793	16	the	the	DT
9937	793	17	kinds	kind	NNS
9937	793	18	to	to	TO
9937	793	19	which	which	WDT
9937	793	20	attention	attention	NN
9937	793	21	is	be	VBZ
9937	793	22	given	give	VBN
9937	793	23	are	be	VBP
9937	793	24	beef	beef	NN
9937	793	25	,	,	,
9937	793	26	veal	veal	NN
9937	793	27	,	,	,
9937	793	28	lamb	lamb	NNP
9937	793	29	,	,	,
9937	793	30	mutton	mutton	NN
9937	793	31	,	,	,
9937	793	32	and	and	CC
9937	793	33	pork	pork	NN
9937	793	34	.	.	.
9937	794	1	Meat	meat	NN
9937	794	2	,	,	,
9937	794	3	including	include	VBG
9937	794	4	these	these	DT
9937	794	5	varieties	variety	NNS
9937	794	6	,	,	,
9937	794	7	forms	form	VBZ
9937	794	8	one	one	CD
9937	794	9	of	of	IN
9937	794	10	the	the	DT
9937	794	11	principal	principal	JJ
9937	794	12	sources	source	NNS
9937	794	13	of	of	IN
9937	794	14	the	the	DT
9937	794	15	family	family	NN
9937	794	16	's	's	POS
9937	794	17	food	food	NN
9937	794	18	supply	supply	NN
9937	794	19	.	.	.
9937	795	1	As	as	IN
9937	795	2	such	such	JJ
9937	795	3	,	,	,
9937	795	4	it	-PRON-	PRP
9937	795	5	is	be	VBZ
9937	795	6	valuable	valuable	JJ
9937	795	7	chiefly	chiefly	NN
9937	795	8	as	as	IN
9937	795	9	a	a	DT
9937	795	10	food	food	NN
9937	795	11	;	;	:
9937	795	12	but	but	CC
9937	795	13	,	,	,
9937	795	14	in	in	IN
9937	795	15	the	the	DT
9937	795	16	form	form	NN
9937	795	17	of	of	IN
9937	795	18	broths	broth	NNS
9937	795	19	and	and	CC
9937	795	20	extracts	extract	NNS
9937	795	21	made	make	VBN
9937	795	22	from	from	IN
9937	795	23	it	-PRON-	PRP
9937	795	24	,	,	,
9937	795	25	meat	meat	NN
9937	795	26	stimulates	stimulate	VBZ
9937	795	27	the	the	DT
9937	795	28	appetite	appetite	NN
9937	795	29	and	and	CC
9937	795	30	actually	actually	RB
9937	795	31	assists	assist	VBZ
9937	795	32	the	the	DT
9937	795	33	flow	flow	NN
9937	795	34	of	of	IN
9937	795	35	gastric	gastric	JJ
9937	795	36	juice	juice	NN
9937	795	37	.	.	.
9937	796	1	Therefore	therefore	RB
9937	796	2	,	,	,
9937	796	3	so	so	IN
9937	796	4	that	that	IN
9937	796	5	the	the	DT
9937	796	6	outlay	outlay	NN
9937	796	7	for	for	IN
9937	796	8	meat	meat	NN
9937	796	9	will	will	MD
9937	796	10	not	not	RB
9937	796	11	be	be	VB
9937	796	12	greater	great	JJR
9937	796	13	than	than	IN
9937	796	14	it	-PRON-	PRP
9937	796	15	should	should	MD
9937	796	16	be	be	VB
9937	796	17	and	and	CC
9937	796	18	this	this	DT
9937	796	19	food	food	NN
9937	796	20	will	will	MD
9937	796	21	provide	provide	VB
9937	796	22	the	the	DT
9937	796	23	greatest	great	JJS
9937	796	24	amount	amount	NN
9937	796	25	of	of	IN
9937	796	26	nourishment	nourishment	NN
9937	796	27	,	,	,
9937	796	28	every	every	DT
9937	796	29	housewife	housewife	NN
9937	796	30	should	should	MD
9937	796	31	be	be	VB
9937	796	32	thoroughly	thoroughly	RB
9937	796	33	familiar	familiar	JJ
9937	796	34	with	with	IN
9937	796	35	the	the	DT
9937	796	36	place	place	NN
9937	796	37	it	-PRON-	PRP
9937	796	38	occupies	occupy	VBZ
9937	796	39	in	in	IN
9937	796	40	the	the	DT
9937	796	41	dietary	dietary	NN
9937	796	42	.	.	.
9937	797	1	2	2	LS
9937	797	2	.	.	.
9937	798	1	In	in	IN
9937	798	2	the	the	DT
9937	798	3	first	first	JJ
9937	798	4	place	place	NN
9937	798	5	,	,	,
9937	798	6	it	-PRON-	PRP
9937	798	7	should	should	MD
9937	798	8	be	be	VB
9937	798	9	remembered	remember	VBN
9937	798	10	that	that	IN
9937	798	11	the	the	DT
9937	798	12	food	food	NN
9937	798	13	eaten	eat	VBN
9937	798	14	by	by	IN
9937	798	15	human	human	JJ
9937	798	16	beings	being	NNS
9937	798	17	comes	come	VBZ
9937	798	18	from	from	IN
9937	798	19	two	two	CD
9937	798	20	sources	source	NNS
9937	798	21	--	--	:
9937	798	22	animal	animal	NN
9937	798	23	and	and	CC
9937	798	24	vegetable	vegetable	NN
9937	798	25	.	.	.
9937	799	1	The	the	DT
9937	799	2	foods	food	NNS
9937	799	3	of	of	IN
9937	799	4	animal	animal	NN
9937	799	5	origin	origin	NN
9937	799	6	,	,	,
9937	799	7	which	which	WDT
9937	799	8	include	include	VBP
9937	799	9	milk	milk	NN
9937	799	10	,	,	,
9937	799	11	eggs	egg	NNS
9937	799	12	,	,	,
9937	799	13	and	and	CC
9937	799	14	meat	meat	NN
9937	799	15	,	,	,
9937	799	16	have	have	VBP
9937	799	17	a	a	DT
9937	799	18	certain	certain	JJ
9937	799	19	similarity	similarity	NN
9937	799	20	that	that	WDT
9937	799	21	causes	cause	VBZ
9937	799	22	them	-PRON-	PRP
9937	799	23	to	to	TO
9937	799	24	be	be	VB
9937	799	25	classed	class	VBN
9937	799	26	together	together	RB
9937	799	27	and	and	CC
9937	799	28	this	this	DT
9937	799	29	is	be	VBZ
9937	799	30	the	the	DT
9937	799	31	fact	fact	NN
9937	799	32	that	that	IN
9937	799	33	they	-PRON-	PRP
9937	799	34	are	be	VBP
9937	799	35	high	high	JJ
9937	799	36	-	-	HYPH
9937	799	37	protein	protein	NN
9937	799	38	foods	food	NNS
9937	799	39	.	.	.
9937	800	1	Milk	milk	NN
9937	800	2	is	be	VBZ
9937	800	3	the	the	DT
9937	800	4	first	first	JJ
9937	800	5	protein	protein	NN
9937	800	6	food	food	NN
9937	800	7	fed	feed	VBN
9937	800	8	to	to	IN
9937	800	9	the	the	DT
9937	800	10	young	young	JJ
9937	800	11	,	,	,
9937	800	12	but	but	CC
9937	800	13	a	a	DT
9937	800	14	little	little	JJ
9937	800	15	later	later	RB
9937	800	16	it	-PRON-	PRP
9937	800	17	is	be	VBZ
9937	800	18	partly	partly	RB
9937	800	19	replaced	replace	VBN
9937	800	20	by	by	IN
9937	800	21	eggs	egg	NNS
9937	800	22	,	,	,
9937	800	23	and	and	CC
9937	800	24	,	,	,
9937	800	25	finally	finally	RB
9937	800	26	,	,	,
9937	800	27	or	or	CC
9937	800	28	in	in	IN
9937	800	29	adult	adult	NN
9937	800	30	life	life	NN
9937	800	31	,	,	,
9937	800	32	meat	meat	NN
9937	800	33	largely	largely	RB
9937	800	34	takes	take	VBZ
9937	800	35	the	the	DT
9937	800	36	place	place	NN
9937	800	37	of	of	IN
9937	800	38	both	both	DT
9937	800	39	.	.	.
9937	801	1	For	for	IN
9937	801	2	this	this	DT
9937	801	3	reason	reason	NN
9937	801	4	,	,	,
9937	801	5	meat	meat	NN
9937	801	6	has	have	VBZ
9937	801	7	considerable	considerable	JJ
9937	801	8	importance	importance	NN
9937	801	9	in	in	IN
9937	801	10	the	the	DT
9937	801	11	dietary	dietary	NN
9937	801	12	.	.	.
9937	802	1	In	in	IN
9937	802	2	reality	reality	NN
9937	802	3	,	,	,
9937	802	4	from	from	IN
9937	802	5	this	this	DT
9937	802	6	food	food	NN
9937	802	7	is	be	VBZ
9937	802	8	obtained	obtain	VBN
9937	802	9	the	the	DT
9937	802	10	greatest	great	JJS
9937	802	11	amount	amount	NN
9937	802	12	of	of	IN
9937	802	13	protein	protein	NN
9937	802	14	that	that	WDT
9937	802	15	the	the	DT
9937	802	16	average	average	JJ
9937	802	17	person	person	NN
9937	802	18	eats	eat	VBZ
9937	802	19	.	.	.
9937	803	1	However	however	RB
9937	803	2	,	,	,
9937	803	3	it	-PRON-	PRP
9937	803	4	will	will	MD
9937	803	5	be	be	VB
9937	803	6	well	well	JJ
9937	803	7	to	to	TO
9937	803	8	note	note	VB
9937	803	9	that	that	IN
9937	803	10	milk	milk	NN
9937	803	11	and	and	CC
9937	803	12	eggs	egg	NNS
9937	803	13	,	,	,
9937	803	14	as	as	RB
9937	803	15	well	well	RB
9937	803	16	as	as	IN
9937	803	17	cheese	cheese	NN
9937	803	18	and	and	CC
9937	803	19	even	even	RB
9937	803	20	cereals	cereal	NNS
9937	803	21	and	and	CC
9937	803	22	vegetables	vegetable	NNS
9937	803	23	,	,	,
9937	803	24	can	can	MD
9937	803	25	be	be	VB
9937	803	26	made	make	VBN
9937	803	27	to	to	TO
9937	803	28	take	take	VB
9937	803	29	the	the	DT
9937	803	30	place	place	NN
9937	803	31	of	of	IN
9937	803	32	meat	meat	NN
9937	803	33	when	when	WRB
9937	803	34	the	the	DT
9937	803	35	use	use	NN
9937	803	36	of	of	IN
9937	803	37	less	less	JJR
9937	803	38	of	of	IN
9937	803	39	this	this	DT
9937	803	40	food	food	NN
9937	803	41	is	be	VBZ
9937	803	42	deemed	deem	VBN
9937	803	43	advisable	advisable	JJ
9937	803	44	.	.	.
9937	804	1	3	3	LS
9937	804	2	.	.	.
9937	805	1	As	as	IN
9937	805	2	the	the	DT
9937	805	3	work	work	NN
9937	805	4	of	of	IN
9937	805	5	protein	protein	NN
9937	805	6	foods	food	NNS
9937	805	7	is	be	VBZ
9937	805	8	to	to	TO
9937	805	9	build	build	VB
9937	805	10	and	and	CC
9937	805	11	repair	repair	VB
9937	805	12	tissue	tissue	NN
9937	805	13	,	,	,
9937	805	14	it	-PRON-	PRP
9937	805	15	is	be	VBZ
9937	805	16	on	on	IN
9937	805	17	them	-PRON-	PRP
9937	805	18	that	that	IN
9937	805	19	the	the	DT
9937	805	20	human	human	JJ
9937	805	21	race	race	NN
9937	805	22	largely	largely	RB
9937	805	23	depends	depend	VBZ
9937	805	24	.	.	.
9937	806	1	Of	of	RB
9937	806	2	course	course	RB
9937	806	3	,	,	,
9937	806	4	protein	protein	NN
9937	806	5	also	also	RB
9937	806	6	yields	yield	VBZ
9937	806	7	energy	energy	NN
9937	806	8	;	;	:
9937	806	9	but	but	CC
9937	806	10	the	the	DT
9937	806	11	amount	amount	NN
9937	806	12	is	be	VBZ
9937	806	13	so	so	RB
9937	806	14	small	small	JJ
9937	806	15	that	that	IN
9937	806	16	if	if	IN
9937	806	17	one	one	CD
9937	806	18	variety	variety	NN
9937	806	19	of	of	IN
9937	806	20	protein	protein	NN
9937	806	21	food	food	NN
9937	806	22	,	,	,
9937	806	23	such	such	JJ
9937	806	24	as	as	IN
9937	806	25	meat	meat	NN
9937	806	26	,	,	,
9937	806	27	were	be	VBD
9937	806	28	eaten	eat	VBN
9937	806	29	simply	simply	RB
9937	806	30	to	to	TO
9937	806	31	supply	supply	VB
9937	806	32	energy	energy	NN
9937	806	33	to	to	IN
9937	806	34	the	the	DT
9937	806	35	body	body	NN
9937	806	36	,	,	,
9937	806	37	huge	huge	JJ
9937	806	38	quantities	quantity	NNS
9937	806	39	of	of	IN
9937	806	40	it	-PRON-	PRP
9937	806	41	would	would	MD
9937	806	42	be	be	VB
9937	806	43	needed	need	VBN
9937	806	44	to	to	TO
9937	806	45	do	do	VB
9937	806	46	the	the	DT
9937	806	47	same	same	JJ
9937	806	48	work	work	NN
9937	806	49	that	that	WDT
9937	806	50	a	a	DT
9937	806	51	small	small	JJ
9937	806	52	amount	amount	NN
9937	806	53	of	of	IN
9937	806	54	less	less	RBR
9937	806	55	expensive	expensive	JJ
9937	806	56	food	food	NN
9937	806	57	would	would	MD
9937	806	58	accomplish	accomplish	VB
9937	806	59	.	.	.
9937	807	1	Some	some	DT
9937	807	2	persons	person	NNS
9937	807	3	have	have	VBP
9937	807	4	an	an	DT
9937	807	5	idea	idea	NN
9937	807	6	that	that	IN
9937	807	7	meat	meat	NN
9937	807	8	produces	produce	VBZ
9937	807	9	the	the	DT
9937	807	10	necessary	necessary	JJ
9937	807	11	strength	strength	NN
9937	807	12	and	and	CC
9937	807	13	energy	energy	NN
9937	807	14	of	of	IN
9937	807	15	those	those	DT
9937	807	16	who	who	WP
9937	807	17	perform	perform	VBP
9937	807	18	hard	hard	JJ
9937	807	19	work	work	NN
9937	807	20	.	.	.
9937	808	1	This	this	DT
9937	808	2	is	be	VBZ
9937	808	3	entirely	entirely	RB
9937	808	4	erroneous	erroneous	JJ
9937	808	5	,	,	,
9937	808	6	because	because	IN
9937	808	7	fats	fat	NNS
9937	808	8	and	and	CC
9937	808	9	carbohydrates	carbohydrate	NNS
9937	808	10	are	be	VBP
9937	808	11	the	the	DT
9937	808	12	food	food	NN
9937	808	13	substances	substance	NNS
9937	808	14	that	that	WDT
9937	808	15	produce	produce	VBP
9937	808	16	the	the	DT
9937	808	17	energy	energy	NN
9937	808	18	required	require	VBN
9937	808	19	to	to	TO
9937	808	20	do	do	VB
9937	808	21	work	work	NN
9937	808	22	.	.	.
9937	809	1	Some	some	DT
9937	809	2	kind	kind	NN
9937	809	3	of	of	IN
9937	809	4	protein	protein	NN
9937	809	5	is	be	VBZ
9937	809	6	,	,	,
9937	809	7	of	of	IN
9937	809	8	course	course	NN
9937	809	9	,	,	,
9937	809	10	absolutely	absolutely	RB
9937	809	11	necessary	necessary	JJ
9937	809	12	to	to	IN
9937	809	13	the	the	DT
9937	809	14	health	health	NN
9937	809	15	of	of	IN
9937	809	16	every	every	DT
9937	809	17	normal	normal	JJ
9937	809	18	person	person	NN
9937	809	19	,	,	,
9937	809	20	but	but	CC
9937	809	21	a	a	DT
9937	809	22	fact	fact	NN
9937	809	23	that	that	WDT
9937	809	24	can	can	MD
9937	809	25	not	not	RB
9937	809	26	be	be	VB
9937	809	27	emphasized	emphasize	VBN
9937	809	28	too	too	RB
9937	809	29	strongly	strongly	RB
9937	809	30	is	be	VBZ
9937	809	31	that	that	IN
9937	809	32	an	an	DT
9937	809	33	oversupply	oversupply	NN
9937	809	34	of	of	IN
9937	809	35	it	-PRON-	PRP
9937	809	36	does	do	VBZ
9937	809	37	more	more	JJR
9937	809	38	harm	harm	NN
9937	809	39	than	than	IN
9937	809	40	good	good	JJ
9937	809	41	.	.	.
9937	810	1	Scientists	scientist	NNS
9937	810	2	have	have	VBP
9937	810	3	been	be	VBN
9937	810	4	trying	try	VBG
9937	810	5	for	for	IN
9937	810	6	a	a	DT
9937	810	7	long	long	JJ
9937	810	8	time	time	NN
9937	810	9	to	to	TO
9937	810	10	determine	determine	VB
9937	810	11	just	just	RB
9937	810	12	how	how	WRB
9937	810	13	much	much	JJ
9937	810	14	of	of	IN
9937	810	15	these	these	DT
9937	810	16	tissue	tissue	NN
9937	810	17	-	-	HYPH
9937	810	18	building	building	NN
9937	810	19	foods	food	NNS
9937	810	20	is	be	VBZ
9937	810	21	necessary	necessary	JJ
9937	810	22	for	for	IN
9937	810	23	individuals	individual	NNS
9937	810	24	,	,	,
9937	810	25	but	but	CC
9937	810	26	they	-PRON-	PRP
9937	810	27	have	have	VBP
9937	810	28	found	find	VBN
9937	810	29	this	this	DT
9937	810	30	a	a	DT
9937	810	31	difficult	difficult	JJ
9937	810	32	matter	matter	NN
9937	810	33	.	.	.
9937	811	1	Nevertheless	nevertheless	RB
9937	811	2	,	,	,
9937	811	3	it	-PRON-	PRP
9937	811	4	is	be	VBZ
9937	811	5	generally	generally	RB
9937	811	6	conceded	concede	VBN
9937	811	7	that	that	IN
9937	811	8	most	most	JJS
9937	811	9	persons	person	NNS
9937	811	10	are	be	VBP
9937	811	11	likely	likely	JJ
9937	811	12	to	to	TO
9937	811	13	use	use	VB
9937	811	14	too	too	RB
9937	811	15	much	much	JJ
9937	811	16	rather	rather	RB
9937	811	17	than	than	IN
9937	811	18	too	too	RB
9937	811	19	little	little	JJ
9937	811	20	of	of	IN
9937	811	21	them	-PRON-	PRP
9937	811	22	.	.	.
9937	812	1	It	-PRON-	PRP
9937	812	2	is	be	VBZ
9937	812	3	essential	essential	JJ
9937	812	4	then	then	RB
9937	812	5	,	,	,
9937	812	6	not	not	RB
9937	812	7	only	only	RB
9937	812	8	from	from	IN
9937	812	9	the	the	DT
9937	812	10	standpoint	standpoint	NN
9937	812	11	of	of	IN
9937	812	12	economy	economy	NN
9937	812	13	,	,	,
9937	812	14	but	but	CC
9937	812	15	from	from	IN
9937	812	16	the	the	DT
9937	812	17	far	far	RB
9937	812	18	more	more	RBR
9937	812	19	important	important	JJ
9937	812	20	principle	principle	NN
9937	812	21	of	of	IN
9937	812	22	health	health	NN
9937	812	23	,	,	,
9937	812	24	that	that	IN
9937	812	25	the	the	DT
9937	812	26	modern	modern	JJ
9937	812	27	housewife	housewife	NN
9937	812	28	should	should	MD
9937	812	29	know	know	VB
9937	812	30	the	the	DT
9937	812	31	nutritive	nutritive	JJ
9937	812	32	value	value	NN
9937	812	33	of	of	IN
9937	812	34	meats	meat	NNS
9937	812	35	.	.	.
9937	813	1	4	4	LS
9937	813	2	.	.	.
9937	814	1	In	in	IN
9937	814	2	her	-PRON-	PRP$
9937	814	3	efforts	effort	NNS
9937	814	4	to	to	TO
9937	814	5	familiarize	familiarize	VB
9937	814	6	herself	-PRON-	PRP
9937	814	7	with	with	IN
9937	814	8	these	these	DT
9937	814	9	matters	matter	NNS
9937	814	10	,	,	,
9937	814	11	the	the	DT
9937	814	12	housewife	housewife	NN
9937	814	13	should	should	MD
9937	814	14	ever	ever	RB
9937	814	15	remember	remember	VB
9937	814	16	that	that	IN
9937	814	17	meat	meat	NN
9937	814	18	is	be	VBZ
9937	814	19	the	the	DT
9937	814	20	most	most	RBS
9937	814	21	expensive	expensive	JJ
9937	814	22	of	of	IN
9937	814	23	the	the	DT
9937	814	24	daily	daily	JJ
9937	814	25	foods	food	NNS
9937	814	26	of	of	IN
9937	814	27	a	a	DT
9937	814	28	family	family	NN
9937	814	29	.	.	.
9937	815	1	Hence	hence	RB
9937	815	2	,	,	,
9937	815	3	to	to	TO
9937	815	4	get	get	VB
9937	815	5	the	the	DT
9937	815	6	greatest	great	JJS
9937	815	7	value	value	NN
9937	815	8	for	for	IN
9937	815	9	the	the	DT
9937	815	10	money	money	NN
9937	815	11	expended	expend	VBN
9937	815	12	,	,	,
9937	815	13	meat	meat	NN
9937	815	14	must	must	MD
9937	815	15	be	be	VB
9937	815	16	bought	buy	VBN
9937	815	17	judiciously	judiciously	RB
9937	815	18	,	,	,
9937	815	19	cared	care	VBN
9937	815	20	for	for	IN
9937	815	21	properly	properly	RB
9937	815	22	,	,	,
9937	815	23	and	and	CC
9937	815	24	prepared	prepare	VBN
9937	815	25	carefully	carefully	RB
9937	815	26	.	.	.
9937	816	1	Too	too	RB
9937	816	2	many	many	JJ
9937	816	3	housewives	housewife	NNS
9937	816	4	trust	trust	VBP
9937	816	5	the	the	DT
9937	816	6	not	not	RB
9937	816	7	over	over	RB
9937	816	8	-	-	HYPH
9937	816	9	scrupulous	scrupulous	JJ
9937	816	10	butcher	butcher	NN
9937	816	11	to	to	TO
9937	816	12	give	give	VB
9937	816	13	them	-PRON-	PRP
9937	816	14	the	the	DT
9937	816	15	kind	kind	NN
9937	816	16	of	of	IN
9937	816	17	meat	meat	NN
9937	816	18	they	-PRON-	PRP
9937	816	19	should	should	MD
9937	816	20	have	have	VB
9937	816	21	,	,	,
9937	816	22	and	and	CC
9937	816	23	very	very	RB
9937	816	24	often	often	RB
9937	816	25	they	-PRON-	PRP
9937	816	26	do	do	VBP
9937	816	27	not	not	RB
9937	816	28	have	have	VB
9937	816	29	a	a	DT
9937	816	30	clear	clear	JJ
9937	816	31	idea	idea	NN
9937	816	32	as	as	IN
9937	816	33	to	to	IN
9937	816	34	whether	whether	IN
9937	816	35	it	-PRON-	PRP
9937	816	36	is	be	VBZ
9937	816	37	the	the	DT
9937	816	38	best	good	JJS
9937	816	39	piece	piece	NN
9937	816	40	that	that	WDT
9937	816	41	can	can	MD
9937	816	42	be	be	VB
9937	816	43	purchased	purchase	VBN
9937	816	44	for	for	IN
9937	816	45	the	the	DT
9937	816	46	desired	desire	VBN
9937	816	47	purpose	purpose	NN
9937	816	48	and	and	CC
9937	816	49	for	for	IN
9937	816	50	the	the	DT
9937	816	51	price	price	NN
9937	816	52	that	that	WDT
9937	816	53	is	be	VBZ
9937	816	54	asked	ask	VBN
9937	816	55	.	.	.
9937	817	1	Every	every	DT
9937	817	2	housewife	housewife	NN
9937	817	3	ought	ought	MD
9937	817	4	to	to	TO
9937	817	5	be	be	VB
9937	817	6	so	so	RB
9937	817	7	familiar	familiar	JJ
9937	817	8	with	with	IN
9937	817	9	the	the	DT
9937	817	10	various	various	JJ
9937	817	11	cuts	cut	NNS
9937	817	12	of	of	IN
9937	817	13	meat	meat	NN
9937	817	14	that	that	WDT
9937	817	15	she	-PRON-	PRP
9937	817	16	need	nee	MD
9937	817	17	not	not	RB
9937	817	18	depend	depend	VB
9937	817	19	on	on	IN
9937	817	20	any	any	DT
9937	817	21	one	one	CD
9937	817	22	except	except	IN
9937	817	23	herself	-PRON-	PRP
9937	817	24	in	in	IN
9937	817	25	the	the	DT
9937	817	26	purchase	purchase	NN
9937	817	27	of	of	IN
9937	817	28	this	this	DT
9937	817	29	food	food	NN
9937	817	30	.	.	.
9937	818	1	She	-PRON-	PRP
9937	818	2	will	will	MD
9937	818	3	find	find	VB
9937	818	4	that	that	IN
9937	818	5	both	both	PDT
9937	818	6	the	the	DT
9937	818	7	buying	buying	NN
9937	818	8	and	and	CC
9937	818	9	the	the	DT
9937	818	10	preparation	preparation	NN
9937	818	11	of	of	IN
9937	818	12	meats	meat	NNS
9937	818	13	will	will	MD
9937	818	14	be	be	VB
9937	818	15	a	a	DT
9937	818	16	simple	simple	JJ
9937	818	17	matter	matter	NN
9937	818	18	for	for	IN
9937	818	19	her	-PRON-	PRP
9937	818	20	if	if	IN
9937	818	21	she	-PRON-	PRP
9937	818	22	learns	learn	VBZ
9937	818	23	these	these	DT
9937	818	24	three	three	CD
9937	818	25	important	important	JJ
9937	818	26	things	thing	NNS
9937	818	27	:	:	:
9937	818	28	(	(	-LRB-
9937	818	29	1	1	LS
9937	818	30	)	)	-RRB-
9937	818	31	From	from	IN
9937	818	32	what	what	WDT
9937	818	33	part	part	NN
9937	818	34	of	of	IN
9937	818	35	the	the	DT
9937	818	36	animal	animal	NN
9937	818	37	the	the	DT
9937	818	38	particular	particular	JJ
9937	818	39	piece	piece	NN
9937	818	40	she	-PRON-	PRP
9937	818	41	desires	desire	VBZ
9937	818	42	is	be	VBZ
9937	818	43	cut	cut	VBN
9937	818	44	and	and	CC
9937	818	45	how	how	WRB
9937	818	46	to	to	TO
9937	818	47	ask	ask	VB
9937	818	48	for	for	IN
9937	818	49	that	that	DT
9937	818	50	piece	piece	NN
9937	818	51	;	;	,
9937	818	52	(	(	-LRB-
9937	818	53	2	2	LS
9937	818	54	)	)	-RRB-
9937	818	55	how	how	WRB
9937	818	56	to	to	TO
9937	818	57	judge	judge	VB
9937	818	58	a	a	DT
9937	818	59	good	good	JJ
9937	818	60	piece	piece	NN
9937	818	61	of	of	IN
9937	818	62	meat	meat	NN
9937	818	63	by	by	IN
9937	818	64	its	-PRON-	PRP$
9937	818	65	appearance	appearance	NN
9937	818	66	;	;	,
9937	818	67	and	and	CC
9937	818	68	(	(	-LRB-
9937	818	69	3	3	LS
9937	818	70	)	)	-RRB-
9937	818	71	what	what	WP
9937	818	72	to	to	TO
9937	818	73	do	do	VB
9937	818	74	with	with	IN
9937	818	75	it	-PRON-	PRP
9937	818	76	from	from	IN
9937	818	77	the	the	DT
9937	818	78	moment	moment	NN
9937	818	79	it	-PRON-	PRP
9937	818	80	is	be	VBZ
9937	818	81	purchased	purchase	VBN
9937	818	82	until	until	IN
9937	818	83	the	the	DT
9937	818	84	last	last	JJ
9937	818	85	bit	bit	NN
9937	818	86	of	of	IN
9937	818	87	it	-PRON-	PRP
9937	818	88	is	be	VBZ
9937	818	89	used	use	VBN
9937	818	90	.	.	.
9937	819	1	5	5	CD
9937	819	2	.	.	.
9937	820	1	Of	of	IN
9937	820	2	these	these	DT
9937	820	3	three	three	CD
9937	820	4	things	thing	NNS
9937	820	5	,	,	,
9937	820	6	the	the	DT
9937	820	7	cooking	cooking	NN
9937	820	8	of	of	IN
9937	820	9	meat	meat	NN
9937	820	10	is	be	VBZ
9937	820	11	the	the	DT
9937	820	12	one	one	NN
9937	820	13	that	that	WDT
9937	820	14	demands	demand	VBZ
9937	820	15	the	the	DT
9937	820	16	most	most	JJS
9937	820	17	attention	attention	NN
9937	820	18	,	,	,
9937	820	19	because	because	IN
9937	820	20	it	-PRON-	PRP
9937	820	21	has	have	VBZ
9937	820	22	a	a	DT
9937	820	23	decided	decided	JJ
9937	820	24	effect	effect	NN
9937	820	25	on	on	IN
9937	820	26	the	the	DT
9937	820	27	quality	quality	NN
9937	820	28	and	and	CC
9937	820	29	digestibility	digestibility	NN
9937	820	30	of	of	IN
9937	820	31	this	this	DT
9937	820	32	food	food	NN
9937	820	33	.	.	.
9937	821	1	Proper	proper	JJ
9937	821	2	cooking	cooking	NN
9937	821	3	is	be	VBZ
9937	821	4	just	just	RB
9937	821	5	as	as	RB
9937	821	6	essential	essential	JJ
9937	821	7	in	in	IN
9937	821	8	the	the	DT
9937	821	9	case	case	NN
9937	821	10	of	of	IN
9937	821	11	meat	meat	NN
9937	821	12	as	as	IN
9937	821	13	for	for	IN
9937	821	14	any	any	DT
9937	821	15	other	other	JJ
9937	821	16	food	food	NN
9937	821	17	,	,	,
9937	821	18	for	for	IN
9937	821	19	a	a	DT
9937	821	20	tender	tender	NN
9937	821	21	,	,	,
9937	821	22	digestible	digestible	JJ
9937	821	23	piece	piece	NN
9937	821	24	of	of	IN
9937	821	25	meat	meat	NN
9937	821	26	may	may	MD
9937	821	27	be	be	VB
9937	821	28	made	make	VBN
9937	821	29	tough	tough	JJ
9937	821	30	and	and	CC
9937	821	31	indigestible	indigestible	JJ
9937	821	32	by	by	IN
9937	821	33	improper	improper	JJ
9937	821	34	preparation	preparation	NN
9937	821	35	,	,	,
9937	821	36	while	while	IN
9937	821	37	a	a	DT
9937	821	38	tough	tough	JJ
9937	821	39	piece	piece	NN
9937	821	40	may	may	MD
9937	821	41	be	be	VB
9937	821	42	made	make	VBN
9937	821	43	tender	tender	JJ
9937	821	44	and	and	CC
9937	821	45	very	very	RB
9937	821	46	appetizing	appetizing	JJ
9937	821	47	by	by	IN
9937	821	48	careful	careful	JJ
9937	821	49	,	,	,
9937	821	50	intelligent	intelligent	JJ
9937	821	51	preparation	preparation	NN
9937	821	52	.	.	.
9937	822	1	The	the	DT
9937	822	2	cheaper	cheap	JJR
9937	822	3	cuts	cut	NNS
9937	822	4	of	of	IN
9937	822	5	meat	meat	NN
9937	822	6	,	,	,
9937	822	7	which	which	WDT
9937	822	8	are	be	VBP
9937	822	9	often	often	RB
9937	822	10	scorned	scorn	VBN
9937	822	11	as	as	IN
9937	822	12	being	be	VBG
9937	822	13	too	too	RB
9937	822	14	tough	tough	JJ
9937	822	15	for	for	IN
9937	822	16	use	use	NN
9937	822	17	,	,	,
9937	822	18	may	may	MD
9937	822	19	be	be	VB
9937	822	20	converted	convert	VBN
9937	822	21	into	into	IN
9937	822	22	delicious	delicious	JJ
9937	822	23	dishes	dish	NNS
9937	822	24	by	by	IN
9937	822	25	the	the	DT
9937	822	26	skilful	skilful	JJ
9937	822	27	cook	cook	NN
9937	822	28	who	who	WP
9937	822	29	understands	understand	VBZ
9937	822	30	how	how	WRB
9937	822	31	to	to	TO
9937	822	32	apply	apply	VB
9937	822	33	the	the	DT
9937	822	34	various	various	JJ
9937	822	35	methods	method	NNS
9937	822	36	of	of	IN
9937	822	37	cookery	cookery	NN
9937	822	38	and	and	CC
9937	822	39	knows	know	VBZ
9937	822	40	what	what	WP
9937	822	41	their	-PRON-	PRP$
9937	822	42	effect	effect	NN
9937	822	43	will	will	MD
9937	822	44	be	be	VB
9937	822	45	on	on	IN
9937	822	46	the	the	DT
9937	822	47	meat	meat	NN
9937	822	48	tissues	tissue	NNS
9937	822	49	.	.	.
9937	823	1	6	6	CD
9937	823	2	.	.	.
9937	824	1	Unfortunately	unfortunately	RB
9937	824	2	,	,	,
9937	824	3	thorough	thorough	JJ
9937	824	4	cooking	cooking	NN
9937	824	5	affects	affect	VBZ
9937	824	6	the	the	DT
9937	824	7	digestibility	digestibility	NN
9937	824	8	of	of	IN
9937	824	9	meat	meat	NN
9937	824	10	unfavorably	unfavorably	RB
9937	824	11	;	;	:
9937	824	12	but	but	CC
9937	824	13	it	-PRON-	PRP
9937	824	14	is	be	VBZ
9937	824	15	doubtless	doubtless	RB
9937	824	16	a	a	DT
9937	824	17	wise	wise	JJ
9937	824	18	procedure	procedure	NN
9937	824	19	in	in	IN
9937	824	20	some	some	DT
9937	824	21	cases	case	NNS
9937	824	22	because	because	IN
9937	824	23	,	,	,
9937	824	24	as	as	IN
9937	824	25	is	be	VBZ
9937	824	26	definitely	definitely	RB
9937	824	27	known	know	VBN
9937	824	28	,	,	,
9937	824	29	some	some	DT
9937	824	30	of	of	IN
9937	824	31	the	the	DT
9937	824	32	parasites	parasite	NNS
9937	824	33	that	that	WDT
9937	824	34	attack	attack	VBP
9937	824	35	man	man	NN
9937	824	36	find	find	VB
9937	824	37	their	-PRON-	PRP$
9937	824	38	way	way	NN
9937	824	39	into	into	IN
9937	824	40	the	the	DT
9937	824	41	system	system	NN
9937	824	42	through	through	IN
9937	824	43	the	the	DT
9937	824	44	meat	meat	NN
9937	824	45	that	that	WDT
9937	824	46	is	be	VBZ
9937	824	47	eaten	eat	VBN
9937	824	48	.	.	.
9937	825	1	These	these	DT
9937	825	2	are	be	VBP
9937	825	3	carried	carry	VBN
9937	825	4	to	to	IN
9937	825	5	meat	meat	NN
9937	825	6	from	from	IN
9937	825	7	external	external	JJ
9937	825	8	sources	source	NNS
9937	825	9	,	,	,
9937	825	10	such	such	JJ
9937	825	11	as	as	IN
9937	825	12	dust	dust	NN
9937	825	13	,	,	,
9937	825	14	flies	fly	NNS
9937	825	15	,	,	,
9937	825	16	and	and	CC
9937	825	17	the	the	DT
9937	825	18	soiled	soil	VBN
9937	825	19	hands	hand	NNS
9937	825	20	of	of	IN
9937	825	21	persons	person	NNS
9937	825	22	handling	handle	VBG
9937	825	23	it	-PRON-	PRP
9937	825	24	,	,	,
9937	825	25	and	and	CC
9937	825	26	they	-PRON-	PRP
9937	825	27	multiply	multiply	VBP
9937	825	28	and	and	CC
9937	825	29	thrive	thrive	VBP
9937	825	30	.	.	.
9937	826	1	It	-PRON-	PRP
9937	826	2	is	be	VBZ
9937	826	3	known	know	VBN
9937	826	4	,	,	,
9937	826	5	too	too	RB
9937	826	6	,	,	,
9937	826	7	that	that	IN
9937	826	8	some	some	DT
9937	826	9	of	of	IN
9937	826	10	the	the	DT
9937	826	11	germs	germ	NNS
9937	826	12	that	that	WDT
9937	826	13	cause	cause	VBP
9937	826	14	disease	disease	NN
9937	826	15	in	in	IN
9937	826	16	the	the	DT
9937	826	17	animal	animal	NN
9937	826	18	remain	remain	VBP
9937	826	19	in	in	IN
9937	826	20	its	-PRON-	PRP$
9937	826	21	flesh	flesh	NN
9937	826	22	and	and	CC
9937	826	23	are	be	VBP
9937	826	24	thus	thus	RB
9937	826	25	transmitted	transmit	VBN
9937	826	26	to	to	IN
9937	826	27	human	human	JJ
9937	826	28	beings	being	NNS
9937	826	29	that	that	WDT
9937	826	30	eat	eat	VBP
9937	826	31	such	such	JJ
9937	826	32	meat	meat	NN
9937	826	33	.	.	.
9937	827	1	If	if	IN
9937	827	2	there	there	EX
9937	827	3	is	be	VBZ
9937	827	4	any	any	DT
9937	827	5	question	question	NN
9937	827	6	as	as	IN
9937	827	7	to	to	IN
9937	827	8	its	-PRON-	PRP$
9937	827	9	good	good	JJ
9937	827	10	condition	condition	NN
9937	827	11	,	,	,
9937	827	12	meat	meat	NN
9937	827	13	must	must	MD
9937	827	14	be	be	VB
9937	827	15	thoroughly	thoroughly	RB
9937	827	16	cooked	cook	VBN
9937	827	17	,	,	,
9937	827	18	because	because	IN
9937	827	19	long	long	JJ
9937	827	20	cooking	cooking	NN
9937	827	21	completely	completely	RB
9937	827	22	eliminates	eliminate	VBZ
9937	827	23	the	the	DT
9937	827	24	danger	danger	NN
9937	827	25	from	from	IN
9937	827	26	such	such	JJ
9937	827	27	sources	source	NNS
9937	827	28	.	.	.
9937	828	1	STRUCTURE	STRUCTURE	NNP
9937	828	2	AND	and	CC
9937	828	3	COMPOSITION	COMPOSITION	NNS
9937	828	4	OF	of	IN
9937	828	5	MEAT	meat	NN
9937	828	6	7	7	CD
9937	828	7	.	.	.
9937	829	1	An	an	DT
9937	829	2	understanding	understanding	NN
9937	829	3	of	of	IN
9937	829	4	the	the	DT
9937	829	5	physical	physical	JJ
9937	829	6	structure	structure	NN
9937	829	7	of	of	IN
9937	829	8	meat	meat	NN
9937	829	9	is	be	VBZ
9937	829	10	essential	essential	JJ
9937	829	11	to	to	IN
9937	829	12	its	-PRON-	PRP$
9937	829	13	successful	successful	JJ
9937	829	14	cooking	cooking	NN
9937	829	15	.	.	.
9937	830	1	Meat	meat	NN
9937	830	2	consists	consist	VBZ
9937	830	3	of	of	IN
9937	830	4	muscular	muscular	JJ
9937	830	5	tissue	tissue	NN
9937	830	6	,	,	,
9937	830	7	or	or	CC
9937	830	8	lean	lean	JJ
9937	830	9	;	;	:
9937	830	10	varying	vary	VBG
9937	830	11	quantities	quantity	NNS
9937	830	12	of	of	IN
9937	830	13	visible	visible	JJ
9937	830	14	fat	fat	NN
9937	830	15	that	that	WDT
9937	830	16	lie	lie	VBP
9937	830	17	between	between	IN
9937	830	18	and	and	CC
9937	830	19	within	within	IN
9937	830	20	the	the	DT
9937	830	21	membranes	membrane	NNS
9937	830	22	and	and	CC
9937	830	23	tendons	tendon	NNS
9937	830	24	;	;	:
9937	830	25	and	and	CC
9937	830	26	also	also	RB
9937	830	27	particles	particle	NNS
9937	830	28	of	of	IN
9937	830	29	fat	fat	NN
9937	830	30	that	that	WDT
9937	830	31	are	be	VBP
9937	830	32	too	too	RB
9937	830	33	small	small	JJ
9937	830	34	to	to	TO
9937	830	35	be	be	VB
9937	830	36	distinguished	distinguish	VBN
9937	830	37	except	except	IN
9937	830	38	with	with	IN
9937	830	39	the	the	DT
9937	830	40	aid	aid	NN
9937	830	41	of	of	IN
9937	830	42	a	a	DT
9937	830	43	microscope	microscope	NN
9937	830	44	.	.	.
9937	831	1	The	the	DT
9937	831	2	general	general	JJ
9937	831	3	nature	nature	NN
9937	831	4	of	of	IN
9937	831	5	the	the	DT
9937	831	6	lean	lean	JJ
9937	831	7	part	part	NN
9937	831	8	of	of	IN
9937	831	9	meat	meat	NN
9937	831	10	can	can	MD
9937	831	11	be	be	VB
9937	831	12	determined	determine	VBN
9937	831	13	by	by	IN
9937	831	14	examining	examine	VBG
9937	831	15	a	a	DT
9937	831	16	piece	piece	NN
9937	831	17	of	of	IN
9937	831	18	it	-PRON-	PRP
9937	831	19	with	with	IN
9937	831	20	merely	merely	RB
9937	831	21	the	the	DT
9937	831	22	unaided	unaided	JJ
9937	831	23	eye	eye	NN
9937	831	24	.	.	.
9937	832	1	On	on	IN
9937	832	2	close	close	JJ
9937	832	3	observation	observation	NN
9937	832	4	,	,	,
9937	832	5	it	-PRON-	PRP
9937	832	6	will	will	MD
9937	832	7	be	be	VB
9937	832	8	noted	note	VBN
9937	832	9	that	that	IN
9937	832	10	,	,	,
9937	832	11	especially	especially	RB
9937	832	12	in	in	IN
9937	832	13	the	the	DT
9937	832	14	case	case	NN
9937	832	15	of	of	IN
9937	832	16	meat	meat	NN
9937	832	17	that	that	WDT
9937	832	18	has	have	VBZ
9937	832	19	been	be	VBN
9937	832	20	cooked	cook	VBN
9937	832	21	,	,	,
9937	832	22	innumerable	innumerable	JJ
9937	832	23	thread	thread	NN
9937	832	24	-	-	HYPH
9937	832	25	like	like	JJ
9937	832	26	fibers	fiber	NNS
9937	832	27	make	make	VBP
9937	832	28	up	up	RP
9937	832	29	the	the	DT
9937	832	30	structure	structure	NN
9937	832	31	.	.	.
9937	833	1	With	with	IN
9937	833	2	a	a	DT
9937	833	3	microscope	microscope	NN
9937	833	4	,	,	,
9937	833	5	it	-PRON-	PRP
9937	833	6	can	can	MD
9937	833	7	be	be	VB
9937	833	8	observed	observe	VBN
9937	833	9	that	that	IN
9937	833	10	these	these	DT
9937	833	11	visible	visible	JJ
9937	833	12	fibers	fiber	NNS
9937	833	13	are	be	VBP
9937	833	14	made	make	VBN
9937	833	15	up	up	RP
9937	833	16	of	of	IN
9937	833	17	still	still	RB
9937	833	18	smaller	small	JJR
9937	833	19	ones	one	NNS
9937	833	20	,	,	,
9937	833	21	the	the	DT
9937	833	22	length	length	NN
9937	833	23	of	of	IN
9937	833	24	which	which	WDT
9937	833	25	varies	vary	VBZ
9937	833	26	in	in	IN
9937	833	27	different	different	JJ
9937	833	28	parts	part	NNS
9937	833	29	of	of	IN
9937	833	30	the	the	DT
9937	833	31	animal	animal	NN
9937	833	32	.	.	.
9937	834	1	It	-PRON-	PRP
9937	834	2	is	be	VBZ
9937	834	3	to	to	IN
9937	834	4	the	the	DT
9937	834	5	length	length	NN
9937	834	6	of	of	IN
9937	834	7	these	these	DT
9937	834	8	fibers	fiber	NNS
9937	834	9	that	that	WDT
9937	834	10	the	the	DT
9937	834	11	tenderness	tenderness	NN
9937	834	12	of	of	IN
9937	834	13	meat	meat	NN
9937	834	14	is	be	VBZ
9937	834	15	due	due	JJ
9937	834	16	.	.	.
9937	835	1	Short	short	JJ
9937	835	2	fibers	fiber	NNS
9937	835	3	are	be	VBP
9937	835	4	much	much	RB
9937	835	5	easier	easy	JJR
9937	835	6	to	to	TO
9937	835	7	chew	chew	VB
9937	835	8	than	than	IN
9937	835	9	long	long	JJ
9937	835	10	ones	one	NNS
9937	835	11	;	;	:
9937	835	12	consequently	consequently	RB
9937	835	13	,	,	,
9937	835	14	the	the	DT
9937	835	15	pieces	piece	NNS
9937	835	16	containing	contain	VBG
9937	835	17	them	-PRON-	PRP
9937	835	18	are	be	VBP
9937	835	19	the	the	DT
9937	835	20	most	most	RBS
9937	835	21	tender	tender	NN
9937	835	22	.	.	.
9937	836	1	These	these	DT
9937	836	2	muscle	muscle	NN
9937	836	3	fibers	fiber	NNS
9937	836	4	,	,	,
9937	836	5	which	which	WDT
9937	836	6	are	be	VBP
9937	836	7	in	in	IN
9937	836	8	the	the	DT
9937	836	9	form	form	NN
9937	836	10	of	of	IN
9937	836	11	tiny	tiny	JJ
9937	836	12	tubes	tube	NNS
9937	836	13	,	,	,
9937	836	14	are	be	VBP
9937	836	15	filled	fill	VBN
9937	836	16	with	with	IN
9937	836	17	a	a	DT
9937	836	18	protein	protein	NN
9937	836	19	substance	substance	NN
9937	836	20	.	.	.
9937	837	1	They	-PRON-	PRP
9937	837	2	are	be	VBP
9937	837	3	held	hold	VBN
9937	837	4	together	together	RB
9937	837	5	with	with	IN
9937	837	6	a	a	DT
9937	837	7	tough	tough	JJ
9937	837	8	,	,	,
9937	837	9	stringy	stringy	JJ
9937	837	10	material	material	NN
9937	837	11	called	call	VBN
9937	837	12	_	_	NNP
9937	837	13	connective	connective	JJ
9937	837	14	tissue	tissue	NN
9937	837	15	_	_	NNP
9937	837	16	.	.	.
9937	838	1	As	as	IN
9937	838	2	the	the	DT
9937	838	3	animal	animal	NN
9937	838	4	grows	grow	VBZ
9937	838	5	older	old	JJR
9937	838	6	and	and	CC
9937	838	7	its	-PRON-	PRP$
9937	838	8	muscles	muscle	NNS
9937	838	9	are	be	VBP
9937	838	10	used	use	VBN
9937	838	11	more	more	JJR
9937	838	12	,	,	,
9937	838	13	the	the	DT
9937	838	14	walls	wall	NNS
9937	838	15	of	of	IN
9937	838	16	these	these	DT
9937	838	17	tubes	tube	NNS
9937	838	18	or	or	CC
9937	838	19	fibers	fiber	NNS
9937	838	20	become	become	VBP
9937	838	21	dense	dense	JJ
9937	838	22	and	and	CC
9937	838	23	tough	tough	JJ
9937	838	24	;	;	:
9937	838	25	likewise	likewise	RB
9937	838	26	,	,	,
9937	838	27	the	the	DT
9937	838	28	amount	amount	NN
9937	838	29	of	of	IN
9937	838	30	connective	connective	JJ
9937	838	31	tissue	tissue	NN
9937	838	32	increases	increase	NNS
9937	838	33	and	and	CC
9937	838	34	becomes	become	VBZ
9937	838	35	tougher	tough	JJR
9937	838	36	.	.	.
9937	839	1	Among	among	IN
9937	839	2	the	the	DT
9937	839	3	muscle	muscle	NN
9937	839	4	fibers	fiber	NNS
9937	839	5	are	be	VBP
9937	839	6	embedded	embed	VBN
9937	839	7	layers	layer	NNS
9937	839	8	and	and	CC
9937	839	9	particles	particle	NNS
9937	839	10	of	of	IN
9937	839	11	fat	fat	NN
9937	839	12	,	,	,
9937	839	13	the	the	DT
9937	839	14	quantity	quantity	NN
9937	839	15	of	of	IN
9937	839	16	which	which	WDT
9937	839	17	varies	vary	VBZ
9937	839	18	greatly	greatly	RB
9937	839	19	in	in	IN
9937	839	20	different	different	JJ
9937	839	21	animals	animal	NNS
9937	839	22	and	and	CC
9937	839	23	depends	depend	VBZ
9937	839	24	largely	largely	RB
9937	839	25	on	on	IN
9937	839	26	the	the	DT
9937	839	27	age	age	NN
9937	839	28	of	of	IN
9937	839	29	the	the	DT
9937	839	30	animal	animal	NN
9937	839	31	.	.	.
9937	840	1	For	for	IN
9937	840	2	instance	instance	NN
9937	840	3	,	,	,
9937	840	4	lamb	lamb	NN
9937	840	5	and	and	CC
9937	840	6	veal	veal	NN
9937	840	7	usually	usually	RB
9937	840	8	have	have	VBP
9937	840	9	very	very	RB
9937	840	10	little	little	JJ
9937	840	11	fat	fat	JJ
9937	840	12	in	in	IN
9937	840	13	the	the	DT
9937	840	14	tissues	tissue	NNS
9937	840	15	,	,	,
9937	840	16	mutton	mutton	NN
9937	840	17	and	and	CC
9937	840	18	beef	beef	NN
9937	840	19	always	always	RB
9937	840	20	contain	contain	VBP
9937	840	21	more	more	JJR
9937	840	22	,	,	,
9937	840	23	while	while	IN
9937	840	24	pork	pork	NN
9937	840	25	contains	contain	VBZ
9937	840	26	a	a	DT
9937	840	27	greater	great	JJR
9937	840	28	amount	amount	NN
9937	840	29	of	of	IN
9937	840	30	fat	fat	NN
9937	840	31	than	than	IN
9937	840	32	the	the	DT
9937	840	33	meat	meat	NN
9937	840	34	of	of	IN
9937	840	35	any	any	DT
9937	840	36	other	other	JJ
9937	840	37	domestic	domestic	JJ
9937	840	38	animal	animal	NN
9937	840	39	.	.	.
9937	841	1	8	8	LS
9937	841	2	.	.	.
9937	842	1	The	the	DT
9937	842	2	composition	composition	NN
9937	842	3	of	of	IN
9937	842	4	meat	meat	NN
9937	842	5	depends	depend	VBZ
9937	842	6	to	to	IN
9937	842	7	a	a	DT
9937	842	8	large	large	JJ
9937	842	9	extent	extent	NN
9937	842	10	on	on	IN
9937	842	11	the	the	DT
9937	842	12	breed	breed	NN
9937	842	13	of	of	IN
9937	842	14	the	the	DT
9937	842	15	animal	animal	NN
9937	842	16	,	,	,
9937	842	17	the	the	DT
9937	842	18	degree	degree	NN
9937	842	19	to	to	TO
9937	842	20	which	which	WDT
9937	842	21	it	-PRON-	PRP
9937	842	22	has	have	VBZ
9937	842	23	been	be	VBN
9937	842	24	fattened	fatten	VBN
9937	842	25	,	,	,
9937	842	26	and	and	CC
9937	842	27	the	the	DT
9937	842	28	particular	particular	JJ
9937	842	29	cut	cut	NN
9937	842	30	of	of	IN
9937	842	31	meat	meat	NN
9937	842	32	in	in	IN
9937	842	33	question	question	NN
9937	842	34	.	.	.
9937	843	1	However	however	RB
9937	843	2	,	,	,
9937	843	3	the	the	DT
9937	843	4	muscle	muscle	NN
9937	843	5	fibers	fiber	NNS
9937	843	6	are	be	VBP
9937	843	7	made	make	VBN
9937	843	8	up	up	RP
9937	843	9	of	of	IN
9937	843	10	protein	protein	NN
9937	843	11	and	and	CC
9937	843	12	contain	contain	VB
9937	843	13	more	more	JJR
9937	843	14	protein	protein	NN
9937	843	15	,	,	,
9937	843	16	mineral	mineral	NN
9937	843	17	salts	salt	NNS
9937	843	18	,	,	,
9937	843	19	or	or	CC
9937	843	20	ash	ash	NN
9937	843	21	,	,	,
9937	843	22	and	and	CC
9937	843	23	certain	certain	JJ
9937	843	24	substances	substance	NNS
9937	843	25	called	call	VBD
9937	843	26	_	_	NNP
9937	843	27	extractives	extractive	NNS
9937	843	28	_	_	NNP
9937	843	29	,	,	,
9937	843	30	all	all	DT
9937	843	31	of	of	IN
9937	843	32	which	which	WDT
9937	843	33	are	be	VBP
9937	843	34	held	hold	VBN
9937	843	35	in	in	IN
9937	843	36	solution	solution	NN
9937	843	37	by	by	IN
9937	843	38	water	water	NN
9937	843	39	.	.	.
9937	844	1	The	the	DT
9937	844	2	younger	young	JJR
9937	844	3	the	the	DT
9937	844	4	animal	animal	NN
9937	844	5	,	,	,
9937	844	6	the	the	DT
9937	844	7	greater	great	JJR
9937	844	8	is	be	VBZ
9937	844	9	the	the	DT
9937	844	10	proportion	proportion	NN
9937	844	11	of	of	IN
9937	844	12	water	water	NN
9937	844	13	and	and	CC
9937	844	14	the	the	DT
9937	844	15	lower	low	JJR
9937	844	16	the	the	DT
9937	844	17	nutritive	nutritive	JJ
9937	844	18	value	value	NN
9937	844	19	of	of	IN
9937	844	20	meat	meat	NN
9937	844	21	.	.	.
9937	845	1	It	-PRON-	PRP
9937	845	2	should	should	MD
9937	845	3	be	be	VB
9937	845	4	understood	understand	VBN
9937	845	5	,	,	,
9937	845	6	however	however	RB
9937	845	7	,	,	,
9937	845	8	that	that	IN
9937	845	9	not	not	RB
9937	845	10	all	all	DT
9937	845	11	of	of	IN
9937	845	12	meat	meat	NN
9937	845	13	is	be	VBZ
9937	845	14	edible	edible	JJ
9937	845	15	material	material	NN
9937	845	16	;	;	:
9937	845	17	indeed	indeed	RB
9937	845	18	,	,	,
9937	845	19	a	a	DT
9937	845	20	large	large	JJ
9937	845	21	part	part	NN
9937	845	22	of	of	IN
9937	845	23	it	-PRON-	PRP
9937	845	24	is	be	VBZ
9937	845	25	made	make	VBN
9937	845	26	up	up	RP
9937	845	27	of	of	IN
9937	845	28	gristle	gristle	NN
9937	845	29	,	,	,
9937	845	30	bones	bone	NNS
9937	845	31	,	,	,
9937	845	32	cartilage	cartilage	NN
9937	845	33	,	,	,
9937	845	34	nerves	nerve	NNS
9937	845	35	,	,	,
9937	845	36	blood	blood	NN
9937	845	37	vessels	vessel	NNS
9937	845	38	,	,	,
9937	845	39	and	and	CC
9937	845	40	connective	connective	JJ
9937	845	41	tissue	tissue	NN
9937	845	42	.	.	.
9937	846	1	The	the	DT
9937	846	2	amount	amount	NN
9937	846	3	of	of	IN
9937	846	4	these	these	DT
9937	846	5	indigestible	indigestible	JJ
9937	846	6	materials	material	NNS
9937	846	7	also	also	RB
9937	846	8	varies	vary	VBZ
9937	846	9	in	in	IN
9937	846	10	different	different	JJ
9937	846	11	animals	animal	NNS
9937	846	12	and	and	CC
9937	846	13	different	different	JJ
9937	846	14	cuts	cut	NNS
9937	846	15	,	,	,
9937	846	16	but	but	CC
9937	846	17	the	the	DT
9937	846	18	average	average	JJ
9937	846	19	proportion	proportion	NN
9937	846	20	in	in	IN
9937	846	21	a	a	DT
9937	846	22	piece	piece	NN
9937	846	23	of	of	IN
9937	846	24	meat	meat	NN
9937	846	25	is	be	VBZ
9937	846	26	usually	usually	RB
9937	846	27	considered	consider	VBN
9937	846	28	to	to	TO
9937	846	29	be	be	VB
9937	846	30	15	15	CD
9937	846	31	per	per	NN
9937	846	32	cent	cent	NN
9937	846	33	.	.	.
9937	847	1	of	of	IN
9937	847	2	the	the	DT
9937	847	3	whole	whole	NN
9937	847	4	.	.	.
9937	848	1	Because	because	IN
9937	848	2	of	of	IN
9937	848	3	the	the	DT
9937	848	4	variation	variation	NN
9937	848	5	of	of	IN
9937	848	6	both	both	PDT
9937	848	7	the	the	DT
9937	848	8	edible	edible	JJ
9937	848	9	and	and	CC
9937	848	10	inedible	inedible	JJ
9937	848	11	material	material	NN
9937	848	12	of	of	IN
9937	848	13	meat	meat	NN
9937	848	14	,	,	,
9937	848	15	a	a	DT
9937	848	16	standard	standard	JJ
9937	848	17	composition	composition	NN
9937	848	18	for	for	IN
9937	848	19	this	this	DT
9937	848	20	food	food	NN
9937	848	21	can	can	MD
9937	848	22	not	not	RB
9937	848	23	readily	readily	RB
9937	848	24	be	be	VB
9937	848	25	given	give	VBN
9937	848	26	.	.	.
9937	849	1	However	however	RB
9937	849	2	,	,	,
9937	849	3	an	an	DT
9937	849	4	idea	idea	NN
9937	849	5	of	of	IN
9937	849	6	the	the	DT
9937	849	7	average	average	JJ
9937	849	8	composition	composition	NN
9937	849	9	of	of	IN
9937	849	10	the	the	DT
9937	849	11	various	various	JJ
9937	849	12	kinds	kind	NNS
9937	849	13	can	can	MD
9937	849	14	be	be	VB
9937	849	15	obtained	obtain	VBN
9937	849	16	from	from	IN
9937	849	17	Fig	Fig	NNP
9937	849	18	.	.	.
9937	850	1	1	1	LS
9937	850	2	.	.	.
9937	851	1	[	[	-LRB-
9937	851	2	Illustration	illustration	NN
9937	851	3	:	:	:
9937	851	4	Fig	fig	NN
9937	851	5	1	1	CD
9937	851	6	.	.	.
9937	851	7	]	]	-RRB-
9937	852	1	BEEF	beef	JJ
9937	852	2	Fuel	fuel	NN
9937	852	3	value	value	NN
9937	852	4	per	per	IN
9937	852	5	pound	pound	NN
9937	852	6	Chuck	Chuck	NNP
9937	852	7	,	,	,
9937	852	8	medium	medium	JJ
9937	852	9	fat	fat	NN
9937	852	10	735	735	CD
9937	852	11	Loin	Loin	NNP
9937	852	12	,	,	,
9937	852	13	medium	medium	JJ
9937	852	14	fat	fat	NN
9937	852	15	1040	1040	CD
9937	852	16	Ribs	Ribs	NNP
9937	852	17	,	,	,
9937	852	18	medium	medium	JJ
9937	852	19	fat	fat	JJ
9937	852	20	1155	1155	CD
9937	852	21	Round	Round	NNP
9937	852	22	,	,	,
9937	852	23	very	very	RB
9937	852	24	lean	lean	JJ
9937	852	25	475	475	CD
9937	852	26	Round	round	JJ
9937	852	27	,	,	,
9937	852	28	medium	medium	JJ
9937	852	29	fat	fat	JJ
9937	852	30	895	895	CD
9937	852	31	Round	Round	NNP
9937	852	32	,	,	,
9937	852	33	very	very	RB
9937	852	34	fat	fat	JJ
9937	852	35	1275	1275	CD
9937	852	36	Rump	rump	VB
9937	852	37	,	,	,
9937	852	38	medium	medium	JJ
9937	852	39	fat	fat	NN
9937	852	40	1110	1110	CD
9937	852	41	VEAL	VEAL	NNP
9937	852	42	Breast	Breast	NNP
9937	852	43	,	,	,
9937	852	44	medium	medium	JJ
9937	852	45	fat	fat	NN
9937	852	46	740	740	CD
9937	852	47	Leg	Leg	NNP
9937	852	48	,	,	,
9937	852	49	medium	medium	JJ
9937	852	50	fat	fat	NN
9937	852	51	620	620	CD
9937	852	52	Loin	Loin	NNP
9937	852	53	,	,	,
9937	852	54	medium	medium	JJ
9937	852	55	fat	fat	NN
9937	852	56	690	690	CD
9937	852	57	LAMB	LAMB	NNP
9937	852	58	Leg	Leg	NNP
9937	852	59	,	,	,
9937	852	60	medium	medium	JJ
9937	852	61	fat	fat	NN
9937	852	62	870	870	CD
9937	852	63	MUTTON	MUTTON	NNP
9937	852	64	Leg	Leg	NNP
9937	852	65	,	,	,
9937	852	66	medium	medium	JJ
9937	852	67	fat	fat	NN
9937	852	68	900	900	CD
9937	852	69	PORK	PORK	NNP
9937	852	70	Ham	Ham	NNP
9937	852	71	,	,	,
9937	852	72	fresh	fresh	JJ
9937	852	73	,	,	,
9937	852	74	medium	medium	JJ
9937	852	75	fat	fat	NN
9937	852	76	1345	1345	CD
9937	852	77	Ham	Ham	NNP
9937	852	78	,	,	,
9937	852	79	smoked	smoke	VBD
9937	852	80	1675	1675	CD
9937	852	81	Loin	Loin	NNP
9937	852	82	1455	1455	CD
9937	852	83	Bacon	Bacon	NNP
9937	852	84	,	,	,
9937	852	85	medium	medium	JJ
9937	852	86	fat	fat	NN
9937	852	87	2795	2795	CD
9937	852	88	9	9	CD
9937	852	89	.	.	.
9937	853	1	PROTEIN	PROTEIN	NNS
9937	853	2	IN	in	IN
9937	853	3	MEAT.--The	meat.--the	JJ
9937	853	4	value	value	NN
9937	853	5	of	of	IN
9937	853	6	meat	meat	NN
9937	853	7	as	as	IN
9937	853	8	food	food	NN
9937	853	9	is	be	VBZ
9937	853	10	due	due	JJ
9937	853	11	to	to	IN
9937	853	12	the	the	DT
9937	853	13	proteins	protein	NNS
9937	853	14	that	that	WDT
9937	853	15	it	-PRON-	PRP
9937	853	16	contains	contain	VBZ
9937	853	17	.	.	.
9937	854	1	Numerous	numerous	JJ
9937	854	2	kinds	kind	NNS
9937	854	3	of	of	IN
9937	854	4	protein	protein	NN
9937	854	5	occur	occur	VBP
9937	854	6	in	in	IN
9937	854	7	meat	meat	NN
9937	854	8	,	,	,
9937	854	9	but	but	CC
9937	854	10	the	the	DT
9937	854	11	chief	chief	JJ
9937	854	12	varieties	variety	NNS
9937	854	13	are	be	VBP
9937	854	14	myosin	myosin	NN
9937	854	15	and	and	CC
9937	854	16	muscle	muscle	NN
9937	854	17	albumin	albumin	NN
9937	854	18	.	.	.
9937	855	1	The	the	DT
9937	855	2	_	_	NNP
9937	855	3	myosin	myosin	NN
9937	855	4	_	_	NNP
9937	855	5	,	,	,
9937	855	6	which	which	WDT
9937	855	7	is	be	VBZ
9937	855	8	the	the	DT
9937	855	9	most	most	RBS
9937	855	10	important	important	JJ
9937	855	11	protein	protein	NN
9937	855	12	and	and	CC
9937	855	13	occurs	occur	VBZ
9937	855	14	in	in	IN
9937	855	15	the	the	DT
9937	855	16	greatest	great	JJS
9937	855	17	quantity	quantity	NN
9937	855	18	,	,	,
9937	855	19	hardens	harden	NNS
9937	855	20	after	after	IN
9937	855	21	the	the	DT
9937	855	22	animal	animal	NN
9937	855	23	has	have	VBZ
9937	855	24	been	be	VBN
9937	855	25	killed	kill	VBN
9937	855	26	and	and	CC
9937	855	27	the	the	DT
9937	855	28	muscles	muscle	NNS
9937	855	29	have	have	VBP
9937	855	30	become	become	VBN
9937	855	31	cold	cold	JJ
9937	855	32	.	.	.
9937	856	1	The	the	DT
9937	856	2	tissues	tissue	NNS
9937	856	3	then	then	RB
9937	856	4	become	become	VBP
9937	856	5	tough	tough	JJ
9937	856	6	and	and	CC
9937	856	7	hard	hard	JJ
9937	856	8	,	,	,
9937	856	9	a	a	DT
9937	856	10	condition	condition	NN
9937	856	11	known	know	VBN
9937	856	12	as	as	IN
9937	856	13	_	_	NNP
9937	856	14	rigor	rigor	NN
9937	856	15	mortis	mortis	NNP
9937	856	16	_	_	NNP
9937	856	17	.	.	.
9937	857	1	As	as	IN
9937	857	2	meat	meat	NN
9937	857	3	in	in	IN
9937	857	4	this	this	DT
9937	857	5	condition	condition	NN
9937	857	6	is	be	VBZ
9937	857	7	not	not	RB
9937	857	8	desirable	desirable	JJ
9937	857	9	,	,	,
9937	857	10	it	-PRON-	PRP
9937	857	11	should	should	MD
9937	857	12	be	be	VB
9937	857	13	used	use	VBN
9937	857	14	before	before	IN
9937	857	15	rigor	rigor	NNP
9937	857	16	mortis	mortis	NN
9937	857	17	sets	set	NNS
9937	857	18	in	in	RP
9937	857	19	,	,	,
9937	857	20	or	or	CC
9937	857	21	else	else	RB
9937	857	22	it	-PRON-	PRP
9937	857	23	should	should	MD
9937	857	24	be	be	VB
9937	857	25	put	put	VBN
9937	857	26	aside	aside	RB
9937	857	27	until	until	IN
9937	857	28	this	this	DT
9937	857	29	condition	condition	NN
9937	857	30	of	of	IN
9937	857	31	toughness	toughness	NN
9937	857	32	disappears	disappear	VBZ
9937	857	33	.	.	.
9937	858	1	The	the	DT
9937	858	2	length	length	NN
9937	858	3	of	of	IN
9937	858	4	time	time	NN
9937	858	5	necessary	necessary	JJ
9937	858	6	for	for	IN
9937	858	7	this	this	DT
9937	858	8	to	to	TO
9937	858	9	occur	occur	VB
9937	858	10	varies	vary	VBZ
9937	858	11	with	with	IN
9937	858	12	the	the	DT
9937	858	13	size	size	NN
9937	858	14	of	of	IN
9937	858	15	the	the	DT
9937	858	16	animal	animal	NN
9937	858	17	that	that	WDT
9937	858	18	is	be	VBZ
9937	858	19	killed	kill	VBN
9937	858	20	.	.	.
9937	859	1	It	-PRON-	PRP
9937	859	2	may	may	MD
9937	859	3	be	be	VB
9937	859	4	from	from	IN
9937	859	5	24	24	CD
9937	859	6	hours	hour	NNS
9937	859	7	to	to	IN
9937	859	8	3	3	CD
9937	859	9	or	or	CC
9937	859	10	4	4	CD
9937	859	11	days	day	NNS
9937	859	12	.	.	.
9937	860	1	The	the	DT
9937	860	2	disappearance	disappearance	NN
9937	860	3	is	be	VBZ
9937	860	4	due	due	JJ
9937	860	5	to	to	IN
9937	860	6	the	the	DT
9937	860	7	development	development	NN
9937	860	8	of	of	IN
9937	860	9	certain	certain	JJ
9937	860	10	acids	acid	NNS
9937	860	11	that	that	WDT
9937	860	12	cause	cause	VBP
9937	860	13	the	the	DT
9937	860	14	softening	softening	NN
9937	860	15	of	of	IN
9937	860	16	the	the	DT
9937	860	17	tissues	tissue	NNS
9937	860	18	.	.	.
9937	861	1	The	the	DT
9937	861	2	_	_	NNP
9937	861	3	albumin	albumin	NN
9937	861	4	_	_	NNP
9937	861	5	,	,	,
9937	861	6	which	which	WDT
9937	861	7	is	be	VBZ
9937	861	8	contained	contain	VBN
9937	861	9	in	in	IN
9937	861	10	solution	solution	NN
9937	861	11	in	in	IN
9937	861	12	the	the	DT
9937	861	13	muscle	muscle	NN
9937	861	14	fibers	fiber	NNS
9937	861	15	,	,	,
9937	861	16	is	be	VBZ
9937	861	17	similar	similar	JJ
9937	861	18	in	in	IN
9937	861	19	composition	composition	NN
9937	861	20	to	to	IN
9937	861	21	the	the	DT
9937	861	22	albumen	albuman	NNS
9937	861	23	of	of	IN
9937	861	24	eggs	egg	NNS
9937	861	25	and	and	CC
9937	861	26	milk	milk	NN
9937	861	27	,	,	,
9937	861	28	and	and	CC
9937	861	29	it	-PRON-	PRP
9937	861	30	is	be	VBZ
9937	861	31	affected	affect	VBN
9937	861	32	by	by	IN
9937	861	33	the	the	DT
9937	861	34	application	application	NN
9937	861	35	of	of	IN
9937	861	36	heat	heat	NN
9937	861	37	in	in	IN
9937	861	38	the	the	DT
9937	861	39	cooking	cooking	NN
9937	861	40	processes	process	NNS
9937	861	41	in	in	IN
9937	861	42	much	much	RB
9937	861	43	the	the	DT
9937	861	44	same	same	JJ
9937	861	45	way	way	NN
9937	861	46	.	.	.
9937	862	1	10	10	CD
9937	862	2	.	.	.
9937	863	1	GELATINE	GELATINE	NNP
9937	863	2	IN	in	IN
9937	863	3	MEAT.--The	meat.--the	FW
9937	863	4	gelatine	gelatine	NN
9937	863	5	that	that	WDT
9937	863	6	is	be	VBZ
9937	863	7	found	find	VBN
9937	863	8	in	in	IN
9937	863	9	meat	meat	NN
9937	863	10	is	be	VBZ
9937	863	11	a	a	DT
9937	863	12	substance	substance	NN
9937	863	13	very	very	RB
9937	863	14	similar	similar	JJ
9937	863	15	in	in	IN
9937	863	16	composition	composition	NN
9937	863	17	to	to	IN
9937	863	18	protein	protein	NN
9937	863	19	,	,	,
9937	863	20	but	but	CC
9937	863	21	it	-PRON-	PRP
9937	863	22	has	have	VBZ
9937	863	23	less	less	JJR
9937	863	24	value	value	NN
9937	863	25	as	as	IN
9937	863	26	food	food	NN
9937	863	27	.	.	.
9937	864	1	It	-PRON-	PRP
9937	864	2	is	be	VBZ
9937	864	3	contained	contain	VBN
9937	864	4	in	in	IN
9937	864	5	the	the	DT
9937	864	6	connective	connective	JJ
9937	864	7	tissue	tissue	NN
9937	864	8	and	and	CC
9937	864	9	can	can	MD
9937	864	10	be	be	VB
9937	864	11	extracted	extract	VBN
9937	864	12	by	by	IN
9937	864	13	boiling	boil	VBG
9937	864	14	,	,	,
9937	864	15	being	be	VBG
9937	864	16	apparent	apparent	JJ
9937	864	17	as	as	IN
9937	864	18	a	a	DT
9937	864	19	jellylike	jellylike	JJ
9937	864	20	substance	substance	NN
9937	864	21	after	after	IN
9937	864	22	the	the	DT
9937	864	23	water	water	NN
9937	864	24	in	in	IN
9937	864	25	which	which	WDT
9937	864	26	meat	meat	NN
9937	864	27	has	have	VBZ
9937	864	28	been	be	VBN
9937	864	29	cooked	cook	VBN
9937	864	30	has	have	VBZ
9937	864	31	cooled	cool	VBN
9937	864	32	.	.	.
9937	865	1	Use	Use	NNP
9937	865	2	is	be	VBZ
9937	865	3	made	make	VBN
9937	865	4	of	of	IN
9937	865	5	this	this	DT
9937	865	6	material	material	NN
9937	865	7	in	in	IN
9937	865	8	the	the	DT
9937	865	9	preparation	preparation	NN
9937	865	10	of	of	IN
9937	865	11	pressed	pressed	JJ
9937	865	12	meats	meat	NNS
9937	865	13	and	and	CC
9937	865	14	fowl	fowl	NN
9937	865	15	and	and	CC
9937	865	16	in	in	IN
9937	865	17	various	various	JJ
9937	865	18	salads	salad	NNS
9937	865	19	and	and	CC
9937	865	20	other	other	JJ
9937	865	21	cold	cold	JJ
9937	865	22	-	-	HYPH
9937	865	23	meat	meat	NN
9937	865	24	dishes	dish	NNS
9937	865	25	.	.	.
9937	866	1	Some	some	DT
9937	866	2	kinds	kind	NNS
9937	866	3	of	of	IN
9937	866	4	commercial	commercial	JJ
9937	866	5	gelatine	gelatine	NN
9937	866	6	are	be	VBP
9937	866	7	also	also	RB
9937	866	8	made	make	VBN
9937	866	9	from	from	IN
9937	866	10	it	-PRON-	PRP
9937	866	11	,	,	,
9937	866	12	being	be	VBG
9937	866	13	first	first	RB
9937	866	14	extracted	extract	VBN
9937	866	15	from	from	IN
9937	866	16	the	the	DT
9937	866	17	meat	meat	NN
9937	866	18	and	and	CC
9937	866	19	then	then	RB
9937	866	20	evaporated	evaporate	VBD
9937	866	21	to	to	TO
9937	866	22	form	form	VB
9937	866	23	a	a	DT
9937	866	24	dry	dry	JJ
9937	866	25	substance	substance	NN
9937	866	26	.	.	.
9937	867	1	11	11	CD
9937	867	2	.	.	.
9937	868	1	FAT	FAT	NNP
9937	868	2	IN	IN	NNP
9937	868	3	MEAT.--All	meat.--all	FW
9937	868	4	meat	meat	NN
9937	868	5	,	,	,
9937	868	6	no	no	RB
9937	868	7	matter	matter	RB
9937	868	8	how	how	WRB
9937	868	9	lean	lean	JJ
9937	868	10	it	-PRON-	PRP
9937	868	11	appears	appear	VBZ
9937	868	12	,	,	,
9937	868	13	contains	contain	VBZ
9937	868	14	some	some	DT
9937	868	15	fat	fat	NN
9937	868	16	.	.	.
9937	869	1	As	as	IN
9937	869	2	already	already	RB
9937	869	3	explained	explain	VBN
9937	869	4	,	,	,
9937	869	5	a	a	DT
9937	869	6	part	part	NN
9937	869	7	of	of	IN
9937	869	8	the	the	DT
9937	869	9	fat	fat	NN
9937	869	10	contained	contain	VBN
9937	869	11	in	in	IN
9937	869	12	meat	meat	NN
9937	869	13	occurs	occur	VBZ
9937	869	14	in	in	IN
9937	869	15	small	small	JJ
9937	869	16	particles	particle	NNS
9937	869	17	so	so	RB
9937	869	18	embedded	embed	VBN
9937	869	19	in	in	IN
9937	869	20	the	the	DT
9937	869	21	muscle	muscle	NN
9937	869	22	fibers	fiber	NNS
9937	869	23	as	as	IN
9937	869	24	not	not	RB
9937	869	25	to	to	TO
9937	869	26	be	be	VB
9937	869	27	readily	readily	RB
9937	869	28	seen	see	VBN
9937	869	29	,	,	,
9937	869	30	while	while	IN
9937	869	31	the	the	DT
9937	869	32	other	other	JJ
9937	869	33	part	part	NN
9937	869	34	occurs	occur	VBZ
9937	869	35	in	in	IN
9937	869	36	sufficient	sufficient	JJ
9937	869	37	amounts	amount	NNS
9937	869	38	to	to	TO
9937	869	39	be	be	VB
9937	869	40	visible	visible	JJ
9937	869	41	.	.	.
9937	870	1	In	in	IN
9937	870	2	the	the	DT
9937	870	3	flesh	flesh	NN
9937	870	4	of	of	IN
9937	870	5	some	some	DT
9937	870	6	animals	animal	NNS
9937	870	7	,	,	,
9937	870	8	such	such	JJ
9937	870	9	as	as	IN
9937	870	10	veal	veal	NN
9937	870	11	and	and	CC
9937	870	12	rabbit	rabbit	NN
9937	870	13	,	,	,
9937	870	14	there	there	EX
9937	870	15	is	be	VBZ
9937	870	16	almost	almost	RB
9937	870	17	no	no	DT
9937	870	18	visible	visible	JJ
9937	870	19	fat	fat	NN
9937	870	20	,	,	,
9937	870	21	but	but	CC
9937	870	22	in	in	IN
9937	870	23	very	very	RB
9937	870	24	fat	fat	JJ
9937	870	25	hogs	hog	NNS
9937	870	26	or	or	CC
9937	870	27	fowls	fowl	NNS
9937	870	28	,	,	,
9937	870	29	one	one	CD
9937	870	30	-	-	HYPH
9937	870	31	third	third	NN
9937	870	32	or	or	CC
9937	870	33	one	one	CD
9937	870	34	-	-	HYPH
9937	870	35	half	half	NN
9937	870	36	of	of	IN
9937	870	37	the	the	DT
9937	870	38	weight	weight	NN
9937	870	39	may	may	MD
9937	870	40	be	be	VB
9937	870	41	fat	fat	JJ
9937	870	42	.	.	.
9937	871	1	Meats	meat	NNS
9937	871	2	that	that	WDT
9937	871	3	are	be	VBP
9937	871	4	very	very	RB
9937	871	5	fat	fat	JJ
9937	871	6	are	be	VBP
9937	871	7	higher	high	JJR
9937	871	8	in	in	IN
9937	871	9	nutritive	nutritive	JJ
9937	871	10	value	value	NN
9937	871	11	than	than	IN
9937	871	12	meats	meat	NNS
9937	871	13	that	that	WDT
9937	871	14	contain	contain	VBP
9937	871	15	only	only	RB
9937	871	16	a	a	DT
9937	871	17	small	small	JJ
9937	871	18	amount	amount	NN
9937	871	19	of	of	IN
9937	871	20	this	this	DT
9937	871	21	substance	substance	NN
9937	871	22	,	,	,
9937	871	23	as	as	IN
9937	871	24	will	will	MD
9937	871	25	be	be	VB
9937	871	26	observed	observe	VBN
9937	871	27	on	on	IN
9937	871	28	referring	refer	VBG
9937	871	29	to	to	IN
9937	871	30	the	the	DT
9937	871	31	table	table	NN
9937	871	32	of	of	IN
9937	871	33	meat	meat	NN
9937	871	34	compositions	composition	NNS
9937	871	35	in	in	IN
9937	871	36	Fig	Fig	NNP
9937	871	37	.	.	.
9937	872	1	1	1	LS
9937	872	2	.	.	.
9937	873	1	However	however	RB
9937	873	2	,	,	,
9937	873	3	an	an	DT
9937	873	4	excessive	excessive	JJ
9937	873	5	amount	amount	NN
9937	873	6	of	of	IN
9937	873	7	fat	fat	JJ
9937	873	8	prevents	prevent	VBZ
9937	873	9	the	the	DT
9937	873	10	protein	protein	NN
9937	873	11	materials	material	NNS
9937	873	12	from	from	IN
9937	873	13	digesting	digest	VBG
9937	873	14	normally	normally	RB
9937	873	15	.	.	.
9937	874	1	The	the	DT
9937	874	2	quality	quality	NN
9937	874	3	of	of	IN
9937	874	4	fat	fat	JJ
9937	874	5	varies	vary	VBZ
9937	874	6	greatly	greatly	RB
9937	874	7	,	,	,
9937	874	8	there	there	EX
9937	874	9	being	be	VBG
9937	874	10	two	two	CD
9937	874	11	distinct	distinct	JJ
9937	874	12	kinds	kind	NNS
9937	874	13	of	of	IN
9937	874	14	this	this	DT
9937	874	15	material	material	NN
9937	874	16	in	in	IN
9937	874	17	animals	animal	NNS
9937	874	18	.	.	.
9937	875	1	That	that	DT
9937	875	2	which	which	WDT
9937	875	3	covers	cover	VBZ
9937	875	4	or	or	CC
9937	875	5	lies	lie	NNS
9937	875	6	between	between	IN
9937	875	7	the	the	DT
9937	875	8	muscles	muscle	NNS
9937	875	9	or	or	CC
9937	875	10	occurs	occur	VBZ
9937	875	11	on	on	IN
9937	875	12	the	the	DT
9937	875	13	outside	outside	NN
9937	875	14	of	of	IN
9937	875	15	the	the	DT
9937	875	16	body	body	NN
9937	875	17	just	just	RB
9937	875	18	beneath	beneath	IN
9937	875	19	the	the	DT
9937	875	20	skin	skin	NN
9937	875	21	has	have	VBZ
9937	875	22	a	a	DT
9937	875	23	lower	low	JJR
9937	875	24	melting	melting	NN
9937	875	25	point	point	NN
9937	875	26	,	,	,
9937	875	27	is	be	VBZ
9937	875	28	less	less	RBR
9937	875	29	firm	firm	JJ
9937	875	30	,	,	,
9937	875	31	and	and	CC
9937	875	32	is	be	VBZ
9937	875	33	of	of	IN
9937	875	34	a	a	DT
9937	875	35	poorer	poor	JJR
9937	875	36	grade	grade	NN
9937	875	37	for	for	IN
9937	875	38	most	most	JJS
9937	875	39	purposes	purpose	NNS
9937	875	40	than	than	IN
9937	875	41	that	that	DT
9937	875	42	which	which	WDT
9937	875	43	is	be	VBZ
9937	875	44	found	find	VBN
9937	875	45	inside	inside	IN
9937	875	46	the	the	DT
9937	875	47	bony	bony	NN
9937	875	48	structure	structure	NN
9937	875	49	and	and	CC
9937	875	50	surrounds	surround	VBZ
9937	875	51	the	the	DT
9937	875	52	internal	internal	JJ
9937	875	53	organs	organ	NNS
9937	875	54	.	.	.
9937	876	1	The	the	DT
9937	876	2	suet	suet	NN
9937	876	3	of	of	IN
9937	876	4	beef	beef	NN
9937	876	5	is	be	VBZ
9937	876	6	an	an	DT
9937	876	7	example	example	NN
9937	876	8	of	of	IN
9937	876	9	this	this	DT
9937	876	10	internal	internal	JJ
9937	876	11	fat	fat	NN
9937	876	12	.	.	.
9937	877	1	Fat	fat	JJ
9937	877	2	is	be	VBZ
9937	877	3	a	a	DT
9937	877	4	valuable	valuable	JJ
9937	877	5	constituent	constituent	NN
9937	877	6	of	of	IN
9937	877	7	food	food	NN
9937	877	8	,	,	,
9937	877	9	for	for	IN
9937	877	10	it	-PRON-	PRP
9937	877	11	is	be	VBZ
9937	877	12	the	the	DT
9937	877	13	most	most	RBS
9937	877	14	concentrated	concentrated	JJ
9937	877	15	form	form	NN
9937	877	16	in	in	IN
9937	877	17	which	which	WDT
9937	877	18	the	the	DT
9937	877	19	fuel	fuel	NN
9937	877	20	elements	element	NNS
9937	877	21	of	of	IN
9937	877	22	food	food	NN
9937	877	23	are	be	VBP
9937	877	24	found	find	VBN
9937	877	25	.	.	.
9937	878	1	In	in	IN
9937	878	2	supplying	supply	VBG
9937	878	3	the	the	DT
9937	878	4	body	body	NN
9937	878	5	with	with	IN
9937	878	6	fuel	fuel	NN
9937	878	7	,	,	,
9937	878	8	it	-PRON-	PRP
9937	878	9	serves	serve	VBZ
9937	878	10	to	to	TO
9937	878	11	maintain	maintain	VB
9937	878	12	the	the	DT
9937	878	13	body	body	NN
9937	878	14	temperature	temperature	NN
9937	878	15	and	and	CC
9937	878	16	to	to	TO
9937	878	17	yield	yield	VB
9937	878	18	energy	energy	NN
9937	878	19	in	in	IN
9937	878	20	the	the	DT
9937	878	21	form	form	NN
9937	878	22	of	of	IN
9937	878	23	muscular	muscular	JJ
9937	878	24	and	and	CC
9937	878	25	other	other	JJ
9937	878	26	power	power	NN
9937	878	27	.	.	.
9937	879	1	Since	since	IN
9937	879	2	this	this	DT
9937	879	3	is	be	VBZ
9937	879	4	such	such	PDT
9937	879	5	a	a	DT
9937	879	6	valuable	valuable	JJ
9937	879	7	food	food	NN
9937	879	8	material	material	NN
9937	879	9	,	,	,
9937	879	10	it	-PRON-	PRP
9937	879	11	is	be	VBZ
9937	879	12	important	important	JJ
9937	879	13	that	that	IN
9937	879	14	the	the	DT
9937	879	15	best	good	JJS
9937	879	16	possible	possible	JJ
9937	879	17	use	use	NN
9937	879	18	be	be	VB
9937	879	19	made	make	VBN
9937	879	20	of	of	IN
9937	879	21	all	all	DT
9937	879	22	drippings	dripping	NNS
9937	879	23	and	and	CC
9937	879	24	left	leave	VBN
9937	879	25	-	-	HYPH
9937	879	26	over	over	RP
9937	879	27	fats	fat	NNS
9937	879	28	and	and	CC
9937	879	29	that	that	IN
9937	879	30	not	not	RB
9937	879	31	even	even	RB
9937	879	32	the	the	DT
9937	879	33	smallest	small	JJS
9937	879	34	amount	amount	NN
9937	879	35	of	of	IN
9937	879	36	any	any	DT
9937	879	37	kind	kind	NN
9937	879	38	be	be	VB
9937	879	39	wasted	waste	VBN
9937	879	40	.	.	.
9937	880	1	12	12	CD
9937	880	2	.	.	.
9937	881	1	CARBOHYDRATE	CARBOHYDRATE	NNP
9937	881	2	IN	in	IN
9937	881	3	MEAT.--In	MEAT.--In	NNP
9937	881	4	the	the	DT
9937	881	5	liver	liver	NN
9937	881	6	and	and	CC
9937	881	7	all	all	DT
9937	881	8	muscle	muscle	NN
9937	881	9	fibers	fiber	NNS
9937	881	10	of	of	IN
9937	881	11	animals	animal	NNS
9937	881	12	is	be	VBZ
9937	881	13	stored	store	VBN
9937	881	14	a	a	DT
9937	881	15	small	small	JJ
9937	881	16	supply	supply	NN
9937	881	17	of	of	IN
9937	881	18	carbohydrate	carbohydrate	NN
9937	881	19	in	in	IN
9937	881	20	a	a	DT
9937	881	21	form	form	NN
9937	881	22	that	that	WDT
9937	881	23	is	be	VBZ
9937	881	24	called	call	VBN
9937	881	25	_	_	NNP
9937	881	26	glycogen	glycogen	NN
9937	881	27	_	_	NNP
9937	881	28	,	,	,
9937	881	29	or	or	CC
9937	881	30	_	_	NNP
9937	881	31	muscle	muscle	NN
9937	881	32	sugar	sugar	NN
9937	881	33	_	_	NNP
9937	881	34	.	.	.
9937	882	1	However	however	RB
9937	882	2	,	,	,
9937	882	3	there	there	EX
9937	882	4	is	be	VBZ
9937	882	5	not	not	RB
9937	882	6	enough	enough	JJ
9937	882	7	of	of	IN
9937	882	8	this	this	DT
9937	882	9	substance	substance	NN
9937	882	10	to	to	TO
9937	882	11	be	be	VB
9937	882	12	of	of	IN
9937	882	13	any	any	DT
9937	882	14	appreciable	appreciable	JJ
9937	882	15	value	value	NN
9937	882	16	,	,	,
9937	882	17	and	and	CC
9937	882	18	,	,	,
9937	882	19	so	so	RB
9937	882	20	far	far	RB
9937	882	21	as	as	IN
9937	882	22	the	the	DT
9937	882	23	methods	method	NNS
9937	882	24	of	of	IN
9937	882	25	cookery	cookery	NN
9937	882	26	and	and	CC
9937	882	27	the	the	DT
9937	882	28	uses	use	NNS
9937	882	29	of	of	IN
9937	882	30	meat	meat	NN
9937	882	31	as	as	IN
9937	882	32	food	food	NN
9937	882	33	are	be	VBP
9937	882	34	concerned	concern	VBN
9937	882	35	,	,	,
9937	882	36	it	-PRON-	PRP
9937	882	37	is	be	VBZ
9937	882	38	of	of	IN
9937	882	39	no	no	DT
9937	882	40	importance	importance	NN
9937	882	41	.	.	.
9937	883	1	13	13	CD
9937	883	2	.	.	.
9937	884	1	WATER	water	NN
9937	884	2	IN	in	IN
9937	884	3	MEAT.--The	meat.--the	JJ
9937	884	4	proportion	proportion	NN
9937	884	5	of	of	IN
9937	884	6	water	water	NN
9937	884	7	in	in	IN
9937	884	8	meat	meat	NN
9937	884	9	varies	varie	NNS
9937	884	10	from	from	IN
9937	884	11	one	one	CD
9937	884	12	-	-	HYPH
9937	884	13	third	third	NN
9937	884	14	to	to	IN
9937	884	15	three	three	CD
9937	884	16	-	-	HYPH
9937	884	17	fourths	fourth	NNS
9937	884	18	of	of	IN
9937	884	19	the	the	DT
9937	884	20	whole	whole	NN
9937	884	21	,	,	,
9937	884	22	depending	depend	VBG
9937	884	23	on	on	IN
9937	884	24	the	the	DT
9937	884	25	amount	amount	NN
9937	884	26	of	of	IN
9937	884	27	fat	fat	NN
9937	884	28	the	the	DT
9937	884	29	meat	meat	NN
9937	884	30	contains	contain	NNS
9937	884	31	and	and	CC
9937	884	32	the	the	DT
9937	884	33	age	age	NN
9937	884	34	of	of	IN
9937	884	35	the	the	DT
9937	884	36	animal	animal	NN
9937	884	37	.	.	.
9937	885	1	This	this	DT
9937	885	2	water	water	NN
9937	885	3	carries	carry	VBZ
9937	885	4	with	with	IN
9937	885	5	it	-PRON-	PRP
9937	885	6	the	the	DT
9937	885	7	flavor	flavor	NN
9937	885	8	,	,	,
9937	885	9	much	much	JJ
9937	885	10	of	of	IN
9937	885	11	the	the	DT
9937	885	12	mineral	mineral	NN
9937	885	13	matter	matter	NN
9937	885	14	,	,	,
9937	885	15	and	and	CC
9937	885	16	some	some	DT
9937	885	17	food	food	NN
9937	885	18	material	material	NN
9937	885	19	,	,	,
9937	885	20	so	so	IN
9937	885	21	that	that	IN
9937	885	22	when	when	WRB
9937	885	23	the	the	DT
9937	885	24	water	water	NN
9937	885	25	is	be	VBZ
9937	885	26	removed	remove	VBN
9937	885	27	from	from	IN
9937	885	28	the	the	DT
9937	885	29	tissues	tissue	NNS
9937	885	30	these	these	DT
9937	885	31	things	thing	NNS
9937	885	32	are	be	VBP
9937	885	33	to	to	IN
9937	885	34	a	a	DT
9937	885	35	great	great	JJ
9937	885	36	extent	extent	NN
9937	885	37	lost	lose	VBN
9937	885	38	.	.	.
9937	886	1	The	the	DT
9937	886	2	methods	method	NNS
9937	886	3	of	of	IN
9937	886	4	cookery	cookery	NN
9937	886	5	applied	apply	VBN
9937	886	6	to	to	IN
9937	886	7	meat	meat	NN
9937	886	8	are	be	VBP
9937	886	9	based	base	VBN
9937	886	10	on	on	IN
9937	886	11	the	the	DT
9937	886	12	principle	principle	NN
9937	886	13	of	of	IN
9937	886	14	either	either	CC
9937	886	15	retaining	retain	VBG
9937	886	16	or	or	CC
9937	886	17	extracting	extract	VBG
9937	886	18	the	the	DT
9937	886	19	water	water	NN
9937	886	20	that	that	WDT
9937	886	21	it	-PRON-	PRP
9937	886	22	contains	contain	VBZ
9937	886	23	.	.	.
9937	887	1	The	the	DT
9937	887	2	meat	meat	NN
9937	887	3	in	in	IN
9937	887	4	which	which	WDT
9937	887	5	water	water	NN
9937	887	6	is	be	VBZ
9937	887	7	retained	retain	VBN
9937	887	8	is	be	VBZ
9937	887	9	more	more	RBR
9937	887	10	easily	easily	RB
9937	887	11	chewed	chew	VBN
9937	887	12	and	and	CC
9937	887	13	swallowed	swallow	VBD
9937	887	14	than	than	IN
9937	887	15	that	that	DT
9937	887	16	which	which	WDT
9937	887	17	is	be	VBZ
9937	887	18	dry	dry	JJ
9937	887	19	.	.	.
9937	888	1	However	however	RB
9937	888	2	,	,	,
9937	888	3	the	the	DT
9937	888	4	water	water	NN
9937	888	5	contained	contain	VBN
9937	888	6	in	in	IN
9937	888	7	flesh	flesh	NN
9937	888	8	has	have	VBZ
9937	888	9	no	no	DT
9937	888	10	greater	great	JJR
9937	888	11	value	value	NN
9937	888	12	as	as	IN
9937	888	13	food	food	NN
9937	888	14	than	than	IN
9937	888	15	other	other	JJ
9937	888	16	water	water	NN
9937	888	17	.	.	.
9937	889	1	Therefore	therefore	RB
9937	889	2	,	,	,
9937	889	3	as	as	IN
9937	889	4	will	will	MD
9937	889	5	be	be	VB
9937	889	6	seen	see	VBN
9937	889	7	in	in	IN
9937	889	8	Fig	Fig	NNP
9937	889	9	.	.	.
9937	890	1	1	1	CD
9937	890	2	,	,	,
9937	890	3	the	the	DT
9937	890	4	greater	great	JJR
9937	890	5	the	the	DT
9937	890	6	amount	amount	NN
9937	890	7	of	of	IN
9937	890	8	water	water	NN
9937	890	9	in	in	IN
9937	890	10	a	a	DT
9937	890	11	given	give	VBN
9937	890	12	weight	weight	NN
9937	890	13	of	of	IN
9937	890	14	food	food	NN
9937	890	15	,	,	,
9937	890	16	the	the	DT
9937	890	17	less	less	RBR
9937	890	18	is	be	VBZ
9937	890	19	its	-PRON-	PRP$
9937	890	20	nutritive	nutritive	JJ
9937	890	21	value	value	NN
9937	890	22	.	.	.
9937	891	1	14	14	CD
9937	891	2	.	.	.
9937	892	1	MINERALS	mineral	NNS
9937	892	2	IN	in	IN
9937	892	3	MEAT.--Eight	meat.--eight	NN
9937	892	4	or	or	CC
9937	892	5	more	more	JJR
9937	892	6	kinds	kind	NNS
9937	892	7	of	of	IN
9937	892	8	minerals	mineral	NNS
9937	892	9	in	in	IN
9937	892	10	sufficient	sufficient	JJ
9937	892	11	quantities	quantity	NNS
9937	892	12	to	to	TO
9937	892	13	be	be	VB
9937	892	14	of	of	IN
9937	892	15	importance	importance	NN
9937	892	16	in	in	IN
9937	892	17	the	the	DT
9937	892	18	diet	diet	NN
9937	892	19	are	be	VBP
9937	892	20	to	to	TO
9937	892	21	be	be	VB
9937	892	22	found	find	VBN
9937	892	23	in	in	IN
9937	892	24	meat	meat	NN
9937	892	25	.	.	.
9937	893	1	Lean	lean	JJ
9937	893	2	meat	meat	NN
9937	893	3	contains	contain	VBZ
9937	893	4	the	the	DT
9937	893	5	most	most	JJS
9937	893	6	minerals	mineral	NNS
9937	893	7	;	;	:
9937	893	8	they	-PRON-	PRP
9937	893	9	decrease	decrease	VBP
9937	893	10	in	in	IN
9937	893	11	proportion	proportion	NN
9937	893	12	as	as	IN
9937	893	13	the	the	DT
9937	893	14	amount	amount	NN
9937	893	15	of	of	IN
9937	893	16	fat	fat	JJ
9937	893	17	increases	increase	NNS
9937	893	18	.	.	.
9937	894	1	These	these	DT
9937	894	2	salts	salt	NNS
9937	894	3	assist	assist	VBP
9937	894	4	in	in	IN
9937	894	5	the	the	DT
9937	894	6	building	building	NN
9937	894	7	of	of	IN
9937	894	8	hard	hard	JJ
9937	894	9	tissues	tissue	NNS
9937	894	10	and	and	CC
9937	894	11	have	have	VBP
9937	894	12	a	a	DT
9937	894	13	decided	decided	JJ
9937	894	14	effect	effect	NN
9937	894	15	on	on	IN
9937	894	16	the	the	DT
9937	894	17	blood	blood	NN
9937	894	18	.	.	.
9937	895	1	They	-PRON-	PRP
9937	895	2	are	be	VBP
9937	895	3	lost	lose	VBN
9937	895	4	from	from	IN
9937	895	5	the	the	DT
9937	895	6	tissues	tissue	NNS
9937	895	7	of	of	IN
9937	895	8	meat	meat	NN
9937	895	9	by	by	IN
9937	895	10	certain	certain	JJ
9937	895	11	methods	method	NNS
9937	895	12	of	of	IN
9937	895	13	cookery	cookery	NN
9937	895	14	,	,	,
9937	895	15	but	but	CC
9937	895	16	as	as	IN
9937	895	17	they	-PRON-	PRP
9937	895	18	are	be	VBP
9937	895	19	in	in	IN
9937	895	20	solution	solution	NN
9937	895	21	in	in	IN
9937	895	22	the	the	DT
9937	895	23	water	water	NN
9937	895	24	in	in	IN
9937	895	25	which	which	WDT
9937	895	26	the	the	DT
9937	895	27	meat	meat	NN
9937	895	28	is	be	VBZ
9937	895	29	cooked	cook	VBN
9937	895	30	,	,	,
9937	895	31	they	-PRON-	PRP
9937	895	32	need	nee	MD
9937	895	33	not	not	RB
9937	895	34	be	be	VB
9937	895	35	lost	lose	VBN
9937	895	36	to	to	IN
9937	895	37	the	the	DT
9937	895	38	diet	diet	NN
9937	895	39	if	if	IN
9937	895	40	use	use	NN
9937	895	41	is	be	VBZ
9937	895	42	made	make	VBN
9937	895	43	of	of	IN
9937	895	44	this	this	DT
9937	895	45	water	water	NN
9937	895	46	for	for	IN
9937	895	47	soups	soup	NNS
9937	895	48	,	,	,
9937	895	49	sauces	sauce	NNS
9937	895	50	,	,	,
9937	895	51	and	and	CC
9937	895	52	gravies	gravy	NNS
9937	895	53	.	.	.
9937	896	1	15	15	CD
9937	896	2	.	.	.
9937	897	1	EXTRACTIVES	extractive	NNS
9937	897	2	IN	in	IN
9937	897	3	MEAT.--The	meat.--the	NN
9937	897	4	appetizing	appetize	VBG
9937	897	5	flavor	flavor	NN
9937	897	6	of	of	IN
9937	897	7	meat	meat	NN
9937	897	8	is	be	VBZ
9937	897	9	due	due	JJ
9937	897	10	to	to	IN
9937	897	11	substances	substance	NNS
9937	897	12	called	call	VBN
9937	897	13	_	_	NNP
9937	897	14	extractives	extractive	NNS
9937	897	15	_	_	NNP
9937	897	16	.	.	.
9937	898	1	The	the	DT
9937	898	2	typical	typical	JJ
9937	898	3	flavor	flavor	NN
9937	898	4	that	that	WDT
9937	898	5	serves	serve	VBZ
9937	898	6	to	to	TO
9937	898	7	distinguish	distinguish	VB
9937	898	8	pork	pork	NN
9937	898	9	from	from	IN
9937	898	10	beef	beef	NN
9937	898	11	or	or	CC
9937	898	12	mutton	mutton	NN
9937	898	13	is	be	VBZ
9937	898	14	due	due	JJ
9937	898	15	to	to	IN
9937	898	16	the	the	DT
9937	898	17	difference	difference	NN
9937	898	18	in	in	IN
9937	898	19	the	the	DT
9937	898	20	extractives	extractive	NNS
9937	898	21	.	.	.
9937	899	1	Although	although	IN
9937	899	2	necessary	necessary	JJ
9937	899	3	for	for	IN
9937	899	4	flavoring	flavor	VBG
9937	899	5	,	,	,
9937	899	6	these	these	DT
9937	899	7	have	have	VBP
9937	899	8	no	no	DT
9937	899	9	nutritive	nutritive	JJ
9937	899	10	value	value	NN
9937	899	11	;	;	:
9937	899	12	in	in	IN
9937	899	13	fact	fact	NN
9937	899	14	,	,	,
9937	899	15	the	the	DT
9937	899	16	body	body	NN
9937	899	17	throws	throw	VBZ
9937	899	18	them	-PRON-	PRP
9937	899	19	off	off	RP
9937	899	20	as	as	IN
9937	899	21	waste	waste	NN
9937	899	22	material	material	NN
9937	899	23	when	when	WRB
9937	899	24	they	-PRON-	PRP
9937	899	25	are	be	VBP
9937	899	26	taken	take	VBN
9937	899	27	with	with	IN
9937	899	28	the	the	DT
9937	899	29	food	food	NN
9937	899	30	.	.	.
9937	900	1	In	in	IN
9937	900	2	some	some	DT
9937	900	3	methods	method	NNS
9937	900	4	of	of	IN
9937	900	5	cookery	cookery	NN
9937	900	6	,	,	,
9937	900	7	such	such	JJ
9937	900	8	as	as	IN
9937	900	9	broiling	broil	VBG
9937	900	10	and	and	CC
9937	900	11	roasting	roasting	NN
9937	900	12	,	,	,
9937	900	13	the	the	DT
9937	900	14	extractives	extractive	NNS
9937	900	15	are	be	VBP
9937	900	16	retained	retain	VBN
9937	900	17	,	,	,
9937	900	18	while	while	IN
9937	900	19	in	in	IN
9937	900	20	others	other	NNS
9937	900	21	,	,	,
9937	900	22	such	such	JJ
9937	900	23	as	as	IN
9937	900	24	those	those	DT
9937	900	25	employed	employ	VBN
9937	900	26	for	for	IN
9937	900	27	making	make	VBG
9937	900	28	stews	stew	NNS
9937	900	29	and	and	CC
9937	900	30	soups	soup	NNS
9937	900	31	,	,	,
9937	900	32	they	-PRON-	PRP
9937	900	33	are	be	VBP
9937	900	34	drawn	draw	VBN
9937	900	35	out	out	RP
9937	900	36	.	.	.
9937	901	1	Extractives	extractive	NNS
9937	901	2	occur	occur	VBP
9937	901	3	in	in	IN
9937	901	4	the	the	DT
9937	901	5	greatest	great	JJS
9937	901	6	quantity	quantity	NN
9937	901	7	in	in	IN
9937	901	8	the	the	DT
9937	901	9	muscles	muscle	NNS
9937	901	10	that	that	IN
9937	901	11	the	the	DT
9937	901	12	animal	animal	NN
9937	901	13	exercises	exercise	VBZ
9937	901	14	a	a	DT
9937	901	15	great	great	JJ
9937	901	16	deal	deal	NN
9937	901	17	and	and	CC
9937	901	18	that	that	IN
9937	901	19	in	in	IN
9937	901	20	reality	reality	NN
9937	901	21	have	have	VBP
9937	901	22	become	become	VBN
9937	901	23	tough	tough	JJ
9937	901	24	.	.	.
9937	902	1	Likewise	likewise	RB
9937	902	2	,	,	,
9937	902	3	a	a	DT
9937	902	4	certain	certain	JJ
9937	902	5	part	part	NN
9937	902	6	of	of	IN
9937	902	7	an	an	DT
9937	902	8	old	old	JJ
9937	902	9	animal	animal	NN
9937	902	10	contains	contain	VBZ
9937	902	11	more	more	JJR
9937	902	12	extractives	extractive	NNS
9937	902	13	than	than	IN
9937	902	14	the	the	DT
9937	902	15	same	same	JJ
9937	902	16	part	part	NN
9937	902	17	of	of	IN
9937	902	18	a	a	DT
9937	902	19	young	young	JJ
9937	902	20	one	one	NN
9937	902	21	.	.	.
9937	903	1	For	for	IN
9937	903	2	these	these	DT
9937	903	3	reasons	reason	NNS
9937	903	4	a	a	DT
9937	903	5	very	very	RB
9937	903	6	young	young	JJ
9937	903	7	chicken	chicken	NN
9937	903	8	is	be	VBZ
9937	903	9	broiled	broil	VBN
9937	903	10	while	while	IN
9937	903	11	an	an	DT
9937	903	12	old	old	JJ
9937	903	13	one	one	CD
9937	903	14	is	be	VBZ
9937	903	15	used	use	VBN
9937	903	16	for	for	IN
9937	903	17	stew	stew	NN
9937	903	18	,	,	,
9937	903	19	and	and	CC
9937	903	20	ribs	rib	NNS
9937	903	21	of	of	IN
9937	903	22	beef	beef	NN
9937	903	23	are	be	VBP
9937	903	24	roasted	roast	VBN
9937	903	25	while	while	IN
9937	903	26	the	the	DT
9937	903	27	shins	shin	NNS
9937	903	28	are	be	VBP
9937	903	29	used	use	VBN
9937	903	30	for	for	IN
9937	903	31	soup	soup	NN
9937	903	32	.	.	.
9937	904	1	Meat	meat	NN
9937	904	2	that	that	WDT
9937	904	3	is	be	VBZ
9937	904	4	allowed	allow	VBN
9937	904	5	to	to	TO
9937	904	6	hang	hang	VB
9937	904	7	and	and	CC
9937	904	8	ripen	ripen	VB
9937	904	9	develops	develop	VBZ
9937	904	10	compounds	compound	NNS
9937	904	11	that	that	WDT
9937	904	12	are	be	VBP
9937	904	13	similar	similar	JJ
9937	904	14	to	to	IN
9937	904	15	extractives	extractive	NNS
9937	904	16	and	and	CC
9937	904	17	that	that	IN
9937	904	18	impart	impart	VBP
9937	904	19	additional	additional	JJ
9937	904	20	flavor	flavor	NN
9937	904	21	.	.	.
9937	905	1	A	a	DT
9937	905	2	ripened	ripen	VBN
9937	905	3	steak	steak	NN
9937	905	4	is	be	VBZ
9937	905	5	usually	usually	RB
9937	905	6	preferred	prefer	VBN
9937	905	7	to	to	IN
9937	905	8	one	one	CD
9937	905	9	cut	cut	NN
9937	905	10	from	from	IN
9937	905	11	an	an	DT
9937	905	12	animal	animal	NN
9937	905	13	that	that	WDT
9937	905	14	has	have	VBZ
9937	905	15	been	be	VBN
9937	905	16	killed	kill	VBN
9937	905	17	only	only	RB
9937	905	18	a	a	DT
9937	905	19	short	short	JJ
9937	905	20	time	time	NN
9937	905	21	.	.	.
9937	906	1	However	however	RB
9937	906	2	,	,	,
9937	906	3	as	as	IN
9937	906	4	the	the	DT
9937	906	5	ripening	ripening	NN
9937	906	6	is	be	VBZ
9937	906	7	in	in	IN
9937	906	8	reality	reality	NN
9937	906	9	a	a	DT
9937	906	10	decomposition	decomposition	NN
9937	906	11	process	process	NN
9937	906	12	,	,	,
9937	906	13	the	the	DT
9937	906	14	meat	meat	NN
9937	906	15	is	be	VBZ
9937	906	16	said	say	VBN
9937	906	17	to	to	TO
9937	906	18	become	become	VB
9937	906	19	"	"	``
9937	906	20	high	high	JJ
9937	906	21	"	"	''
9937	906	22	if	if	IN
9937	906	23	it	-PRON-	PRP
9937	906	24	is	be	VBZ
9937	906	25	allowed	allow	VBN
9937	906	26	to	to	TO
9937	906	27	hang	hang	VB
9937	906	28	too	too	RB
9937	906	29	long	long	RB
9937	906	30	.	.	.
9937	907	1	PURCHASE	PURCHASE	NNP
9937	907	2	AND	and	CC
9937	907	3	CARE	care	NN
9937	907	4	OF	of	IN
9937	907	5	MEAT	meat	NN
9937	907	6	16	16	CD
9937	907	7	.	.	.
9937	908	1	PURCHASE	PURCHASE	NNP
9937	908	2	OF	of	IN
9937	908	3	MEAT.--Of	MEAT.--Of	NNP
9937	908	4	all	all	PDT
9937	908	5	the	the	DT
9937	908	6	money	money	NN
9937	908	7	that	that	WDT
9937	908	8	is	be	VBZ
9937	908	9	spent	spend	VBN
9937	908	10	for	for	IN
9937	908	11	food	food	NN
9937	908	12	in	in	IN
9937	908	13	the	the	DT
9937	908	14	United	United	NNP
9937	908	15	States	States	NNP
9937	908	16	nearly	nearly	RB
9937	908	17	one	one	CD
9937	908	18	-	-	HYPH
9937	908	19	third	third	NN
9937	908	20	is	be	VBZ
9937	908	21	spent	spend	VBN
9937	908	22	for	for	IN
9937	908	23	meat	meat	NN
9937	908	24	.	.	.
9937	909	1	This	this	DT
9937	909	2	proportion	proportion	NN
9937	909	3	is	be	VBZ
9937	909	4	greater	great	JJR
9937	909	5	than	than	IN
9937	909	6	that	that	DT
9937	909	7	of	of	IN
9937	909	8	any	any	DT
9937	909	9	European	european	JJ
9937	909	10	country	country	NN
9937	909	11	and	and	CC
9937	909	12	is	be	VBZ
9937	909	13	probably	probably	RB
9937	909	14	more	more	JJR
9937	909	15	than	than	IN
9937	909	16	is	be	VBZ
9937	909	17	necessary	necessary	JJ
9937	909	18	to	to	TO
9937	909	19	provide	provide	VB
9937	909	20	diets	diet	NNS
9937	909	21	that	that	WDT
9937	909	22	are	be	VBP
9937	909	23	properly	properly	RB
9937	909	24	balanced	balance	VBN
9937	909	25	.	.	.
9937	910	1	If	if	IN
9937	910	2	it	-PRON-	PRP
9937	910	3	is	be	VBZ
9937	910	4	found	find	VBN
9937	910	5	that	that	IN
9937	910	6	the	the	DT
9937	910	7	meat	meat	NN
9937	910	8	bill	bill	NN
9937	910	9	is	be	VBZ
9937	910	10	running	run	VBG
9937	910	11	too	too	RB
9937	910	12	high	high	JJ
9937	910	13	,	,	,
9937	910	14	one	one	CD
9937	910	15	or	or	CC
9937	910	16	more	more	JJR
9937	910	17	of	of	IN
9937	910	18	several	several	JJ
9937	910	19	things	thing	NNS
9937	910	20	may	may	MD
9937	910	21	be	be	VB
9937	910	22	the	the	DT
9937	910	23	cause	cause	NN
9937	910	24	.	.	.
9937	911	1	The	the	DT
9937	911	2	one	one	NN
9937	911	3	who	who	WP
9937	911	4	does	do	VBZ
9937	911	5	the	the	DT
9937	911	6	purchasing	purchasing	NN
9937	911	7	may	may	MD
9937	911	8	not	not	RB
9937	911	9	understand	understand	VB
9937	911	10	the	the	DT
9937	911	11	buying	buying	NN
9937	911	12	of	of	IN
9937	911	13	meat	meat	NN
9937	911	14	,	,	,
9937	911	15	the	the	DT
9937	911	16	cheaper	cheap	JJR
9937	911	17	cuts	cut	NNS
9937	911	18	may	may	MD
9937	911	19	not	not	RB
9937	911	20	be	be	VB
9937	911	21	used	use	VBN
9937	911	22	because	because	IN
9937	911	23	of	of	IN
9937	911	24	a	a	DT
9937	911	25	lack	lack	NN
9937	911	26	of	of	IN
9937	911	27	knowledge	knowledge	NN
9937	911	28	as	as	IN
9937	911	29	to	to	IN
9937	911	30	how	how	WRB
9937	911	31	they	-PRON-	PRP
9937	911	32	should	should	MD
9937	911	33	be	be	VB
9937	911	34	prepared	prepared	JJ
9937	911	35	to	to	TO
9937	911	36	make	make	VB
9937	911	37	them	-PRON-	PRP
9937	911	38	appetizing	appetize	VBG
9937	911	39	,	,	,
9937	911	40	or	or	CC
9937	911	41	more	more	JJR
9937	911	42	meat	meat	NN
9937	911	43	may	may	MD
9937	911	44	be	be	VB
9937	911	45	served	serve	VBN
9937	911	46	than	than	IN
9937	911	47	is	be	VBZ
9937	911	48	necessary	necessary	JJ
9937	911	49	to	to	TO
9937	911	50	supply	supply	VB
9937	911	51	the	the	DT
9937	911	52	needs	need	NNS
9937	911	53	of	of	IN
9937	911	54	the	the	DT
9937	911	55	family	family	NN
9937	911	56	.	.	.
9937	912	1	Much	much	JJ
9937	912	2	of	of	IN
9937	912	3	this	this	DT
9937	912	4	difficulty	difficulty	NN
9937	912	5	can	can	MD
9937	912	6	be	be	VB
9937	912	7	overcome	overcome	VBN
9937	912	8	if	if	IN
9937	912	9	the	the	DT
9937	912	10	person	person	NN
9937	912	11	purchasing	purchase	VBG
9937	912	12	meat	meat	NN
9937	912	13	goes	go	VBZ
9937	912	14	to	to	IN
9937	912	15	the	the	DT
9937	912	16	market	market	NN
9937	912	17	personally	personally	RB
9937	912	18	to	to	TO
9937	912	19	see	see	VB
9937	912	20	the	the	DT
9937	912	21	meat	meat	NN
9937	912	22	cut	cut	VBN
9937	912	23	and	and	CC
9937	912	24	weighed	weigh	VBD
9937	912	25	instead	instead	RB
9937	912	26	of	of	IN
9937	912	27	telephoning	telephone	VBG
9937	912	28	the	the	DT
9937	912	29	order	order	NN
9937	912	30	.	.	.
9937	913	1	It	-PRON-	PRP
9937	913	2	is	be	VBZ
9937	913	3	true	true	JJ
9937	913	4	,	,	,
9937	913	5	of	of	IN
9937	913	6	course	course	NN
9937	913	7	,	,	,
9937	913	8	that	that	IN
9937	913	9	the	the	DT
9937	913	10	method	method	NN
9937	913	11	of	of	IN
9937	913	12	cutting	cut	VBG
9937	913	13	an	an	DT
9937	913	14	animal	animal	NN
9937	913	15	varies	varie	NNS
9937	913	16	in	in	IN
9937	913	17	different	different	JJ
9937	913	18	parts	part	NNS
9937	913	19	of	of	IN
9937	913	20	the	the	DT
9937	913	21	country	country	NN
9937	913	22	,	,	,
9937	913	23	as	as	IN
9937	913	24	does	do	VBZ
9937	913	25	also	also	RB
9937	913	26	the	the	DT
9937	913	27	naming	naming	NN
9937	913	28	of	of	IN
9937	913	29	the	the	DT
9937	913	30	different	different	JJ
9937	913	31	pieces	piece	NNS
9937	913	32	.	.	.
9937	914	1	However	however	RB
9937	914	2	,	,	,
9937	914	3	this	this	DT
9937	914	4	need	need	NN
9937	914	5	give	give	VB
9937	914	6	the	the	DT
9937	914	7	housewife	housewife	NN
9937	914	8	no	no	DT
9937	914	9	concern	concern	NN
9937	914	10	,	,	,
9937	914	11	for	for	IN
9937	914	12	the	the	DT
9937	914	13	dealer	dealer	NN
9937	914	14	from	from	IN
9937	914	15	whom	whom	WP
9937	914	16	the	the	DT
9937	914	17	meat	meat	NN
9937	914	18	is	be	VBZ
9937	914	19	purchased	purchase	VBN
9937	914	20	is	be	VBZ
9937	914	21	usually	usually	RB
9937	914	22	willing	willing	JJ
9937	914	23	to	to	TO
9937	914	24	supply	supply	VB
9937	914	25	any	any	DT
9937	914	26	information	information	NN
9937	914	27	that	that	WDT
9937	914	28	is	be	VBZ
9937	914	29	desired	desire	VBN
9937	914	30	about	about	IN
9937	914	31	the	the	DT
9937	914	32	cutting	cutting	NN
9937	914	33	of	of	IN
9937	914	34	meat	meat	NN
9937	914	35	and	and	CC
9937	914	36	the	the	DT
9937	914	37	best	good	JJS
9937	914	38	use	use	NN
9937	914	39	for	for	IN
9937	914	40	certain	certain	JJ
9937	914	41	pieces	piece	NNS
9937	914	42	.	.	.
9937	915	1	In	in	IN
9937	915	2	fact	fact	NN
9937	915	3	,	,	,
9937	915	4	if	if	IN
9937	915	5	the	the	DT
9937	915	6	butcher	butcher	NN
9937	915	7	is	be	VBZ
9937	915	8	competent	competent	JJ
9937	915	9	,	,	,
9937	915	10	this	this	DT
9937	915	11	is	be	VBZ
9937	915	12	a	a	DT
9937	915	13	very	very	RB
9937	915	14	good	good	JJ
9937	915	15	source	source	NN
9937	915	16	from	from	IN
9937	915	17	which	which	WDT
9937	915	18	to	to	TO
9937	915	19	obtain	obtain	VB
9937	915	20	a	a	DT
9937	915	21	knowledge	knowledge	NN
9937	915	22	of	of	IN
9937	915	23	such	such	JJ
9937	915	24	matters	matter	NNS
9937	915	25	.	.	.
9937	916	1	Another	another	DT
9937	916	2	way	way	NN
9937	916	3	in	in	IN
9937	916	4	which	which	WDT
9937	916	5	to	to	TO
9937	916	6	reduce	reduce	VB
9937	916	7	the	the	DT
9937	916	8	meat	meat	NN
9937	916	9	bill	bill	NN
9937	916	10	is	be	VBZ
9937	916	11	to	to	TO
9937	916	12	utilize	utilize	VB
9937	916	13	the	the	DT
9937	916	14	trimmings	trimming	NNS
9937	916	15	of	of	IN
9937	916	16	bone	bone	NN
9937	916	17	and	and	CC
9937	916	18	fat	fat	NN
9937	916	19	from	from	IN
9937	916	20	pieces	piece	NNS
9937	916	21	of	of	IN
9937	916	22	meat	meat	NN
9937	916	23	.	.	.
9937	917	1	In	in	IN
9937	917	2	most	most	JJS
9937	917	3	cases	case	NNS
9937	917	4	,	,	,
9937	917	5	these	these	DT
9937	917	6	are	be	VBP
9937	917	7	of	of	IN
9937	917	8	no	no	DT
9937	917	9	value	value	NN
9937	917	10	to	to	IN
9937	917	11	the	the	DT
9937	917	12	butcher	butcher	NN
9937	917	13	,	,	,
9937	917	14	so	so	IN
9937	917	15	that	that	IN
9937	917	16	if	if	IN
9937	917	17	a	a	DT
9937	917	18	request	request	NN
9937	917	19	for	for	IN
9937	917	20	them	-PRON-	PRP
9937	917	21	is	be	VBZ
9937	917	22	made	make	VBN
9937	917	23	,	,	,
9937	917	24	he	-PRON-	PRP
9937	917	25	will	will	MD
9937	917	26	,	,	,
9937	917	27	as	as	IN
9937	917	28	a	a	DT
9937	917	29	rule	rule	NN
9937	917	30	,	,	,
9937	917	31	be	be	VB
9937	917	32	glad	glad	JJ
9937	917	33	to	to	TO
9937	917	34	wrap	wrap	VB
9937	917	35	them	-PRON-	PRP
9937	917	36	up	up	RP
9937	917	37	with	with	IN
9937	917	38	the	the	DT
9937	917	39	meat	meat	NN
9937	917	40	that	that	WDT
9937	917	41	is	be	VBZ
9937	917	42	purchased	purchase	VBN
9937	917	43	.	.	.
9937	918	1	They	-PRON-	PRP
9937	918	2	are	be	VBP
9937	918	3	of	of	IN
9937	918	4	considerable	considerable	JJ
9937	918	5	value	value	NN
9937	918	6	to	to	IN
9937	918	7	the	the	DT
9937	918	8	housewife	housewife	NN
9937	918	9	,	,	,
9937	918	10	for	for	IN
9937	918	11	the	the	DT
9937	918	12	bones	bone	NNS
9937	918	13	may	may	MD
9937	918	14	go	go	VB
9937	918	15	into	into	IN
9937	918	16	the	the	DT
9937	918	17	stock	stock	NN
9937	918	18	pot	pot	NN
9937	918	19	,	,	,
9937	918	20	while	while	IN
9937	918	21	the	the	DT
9937	918	22	fat	fat	NN
9937	918	23	,	,	,
9937	918	24	if	if	IN
9937	918	25	it	-PRON-	PRP
9937	918	26	is	be	VBZ
9937	918	27	tried	try	VBN
9937	918	28	out	out	RP
9937	918	29	,	,	,
9937	918	30	can	can	MD
9937	918	31	be	be	VB
9937	918	32	used	use	VBN
9937	918	33	for	for	IN
9937	918	34	many	many	JJ
9937	918	35	things	thing	NNS
9937	918	36	.	.	.
9937	919	1	17	17	CD
9937	919	2	.	.	.
9937	920	1	The	the	DT
9937	920	2	quantity	quantity	NN
9937	920	3	of	of	IN
9937	920	4	meat	meat	NN
9937	920	5	to	to	TO
9937	920	6	purchase	purchase	VB
9937	920	7	depends	depend	VBZ
9937	920	8	,	,	,
9937	920	9	of	of	IN
9937	920	10	course	course	NN
9937	920	11	,	,	,
9937	920	12	on	on	IN
9937	920	13	the	the	DT
9937	920	14	number	number	NN
9937	920	15	of	of	IN
9937	920	16	persons	person	NNS
9937	920	17	that	that	WDT
9937	920	18	are	be	VBP
9937	920	19	to	to	TO
9937	920	20	be	be	VB
9937	920	21	served	serve	VBN
9937	920	22	with	with	IN
9937	920	23	it	-PRON-	PRP
9937	920	24	.	.	.
9937	921	1	However	however	RB
9937	921	2	,	,	,
9937	921	3	it	-PRON-	PRP
9937	921	4	is	be	VBZ
9937	921	5	often	often	RB
9937	921	6	a	a	DT
9937	921	7	good	good	JJ
9937	921	8	plan	plan	NN
9937	921	9	to	to	TO
9937	921	10	purchase	purchase	VB
9937	921	11	a	a	DT
9937	921	12	larger	large	JJR
9937	921	13	piece	piece	NN
9937	921	14	than	than	IN
9937	921	15	is	be	VBZ
9937	921	16	required	require	VBN
9937	921	17	for	for	IN
9937	921	18	a	a	DT
9937	921	19	single	single	JJ
9937	921	20	meal	meal	NN
9937	921	21	and	and	CC
9937	921	22	then	then	RB
9937	921	23	use	use	VB
9937	921	24	what	what	WP
9937	921	25	remains	remain	VBZ
9937	921	26	for	for	IN
9937	921	27	another	another	DT
9937	921	28	meal	meal	NN
9937	921	29	.	.	.
9937	922	1	For	for	IN
9937	922	2	instance	instance	NN
9937	922	3	,	,	,
9937	922	4	a	a	DT
9937	922	5	large	large	JJ
9937	922	6	roast	roast	NN
9937	922	7	is	be	VBZ
9937	922	8	always	always	RB
9937	922	9	better	well	JJR
9937	922	10	than	than	IN
9937	922	11	a	a	DT
9937	922	12	small	small	JJ
9937	922	13	one	one	NN
9937	922	14	,	,	,
9937	922	15	because	because	IN
9937	922	16	it	-PRON-	PRP
9937	922	17	does	do	VBZ
9937	922	18	not	not	RB
9937	922	19	dry	dry	VB
9937	922	20	out	out	RB
9937	922	21	in	in	IN
9937	922	22	the	the	DT
9937	922	23	process	process	NN
9937	922	24	of	of	IN
9937	922	25	cookery	cookery	NN
9937	922	26	and	and	CC
9937	922	27	the	the	DT
9937	922	28	part	part	NN
9937	922	29	that	that	WDT
9937	922	30	remains	remain	VBZ
9937	922	31	after	after	IN
9937	922	32	one	one	CD
9937	922	33	meal	meal	NN
9937	922	34	may	may	MD
9937	922	35	be	be	VB
9937	922	36	served	serve	VBN
9937	922	37	cold	cold	JJ
9937	922	38	in	in	IN
9937	922	39	slices	slice	NNS
9937	922	40	or	or	CC
9937	922	41	used	use	VBN
9937	922	42	for	for	IN
9937	922	43	making	make	VBG
9937	922	44	some	some	DT
9937	922	45	other	other	JJ
9937	922	46	dish	dish	NN
9937	922	47	,	,	,
9937	922	48	such	such	JJ
9937	922	49	as	as	IN
9937	922	50	meat	meat	NN
9937	922	51	pie	pie	NN
9937	922	52	or	or	CC
9937	922	53	hash	hash	NN
9937	922	54	.	.	.
9937	923	1	Such	such	PDT
9937	923	2	a	a	DT
9937	923	3	plan	plan	NN
9937	923	4	also	also	RB
9937	923	5	saves	save	VBZ
9937	923	6	both	both	DT
9937	923	7	time	time	NN
9937	923	8	and	and	CC
9937	923	9	fuel	fuel	NN
9937	923	10	,	,	,
9937	923	11	because	because	IN
9937	923	12	sufficient	sufficient	JJ
9937	923	13	meat	meat	NN
9937	923	14	for	for	IN
9937	923	15	several	several	JJ
9937	923	16	meals	meal	NNS
9937	923	17	may	may	MD
9937	923	18	be	be	VB
9937	923	19	cooked	cook	VBN
9937	923	20	at	at	IN
9937	923	21	one	one	CD
9937	923	22	time	time	NN
9937	923	23	.	.	.
9937	924	1	In	in	IN
9937	924	2	purchasing	purchase	VBG
9937	924	3	meat	meat	NN
9937	924	4	,	,	,
9937	924	5	there	there	EX
9937	924	6	are	be	VBP
9937	924	7	certain	certain	JJ
9937	924	8	pieces	piece	NNS
9937	924	9	that	that	WDT
9937	924	10	should	should	MD
9937	924	11	never	never	RB
9937	924	12	be	be	VB
9937	924	13	asked	ask	VBN
9937	924	14	for	for	IN
9937	924	15	by	by	IN
9937	924	16	the	the	DT
9937	924	17	pound	pound	NN
9937	924	18	or	or	CC
9937	924	19	by	by	IN
9937	924	20	the	the	DT
9937	924	21	price	price	NN
9937	924	22	.	.	.
9937	925	1	For	for	IN
9937	925	2	instance	instance	NN
9937	925	3	,	,	,
9937	925	4	the	the	DT
9937	925	5	housewife	housewife	NN
9937	925	6	should	should	MD
9937	925	7	not	not	RB
9937	925	8	say	say	VB
9937	925	9	to	to	IN
9937	925	10	the	the	DT
9937	925	11	butcher	butcher	NN
9937	925	12	,	,	,
9937	925	13	"	"	``
9937	925	14	Give	give	VB
9937	925	15	me	-PRON-	PRP
9937	925	16	2	2	CD
9937	925	17	pounds	pound	NNS
9937	925	18	of	of	IN
9937	925	19	porterhouse	porterhouse	NNP
9937	925	20	steak	steak	NNP
9937	925	21	,	,	,
9937	925	22	"	"	''
9937	925	23	nor	nor	CC
9937	925	24	should	should	MD
9937	925	25	she	-PRON-	PRP
9937	925	26	say	say	VB
9937	925	27	,	,	,
9937	925	28	"	"	``
9937	925	29	Give	give	VB
9937	925	30	me	-PRON-	PRP
9937	925	31	25	25	CD
9937	925	32	cents	cent	NNS
9937	925	33	worth	worth	JJ
9937	925	34	of	of	IN
9937	925	35	chops	chop	NNS
9937	925	36	.	.	.
9937	925	37	"	"	''
9937	926	1	Steak	Steak	NNP
9937	926	2	should	should	MD
9937	926	3	be	be	VB
9937	926	4	bought	buy	VBN
9937	926	5	by	by	IN
9937	926	6	the	the	DT
9937	926	7	cut	cut	NN
9937	926	8	,	,	,
9937	926	9	and	and	CC
9937	926	10	the	the	DT
9937	926	11	thickness	thickness	NN
9937	926	12	that	that	WDT
9937	926	13	is	be	VBZ
9937	926	14	desired	desire	VBN
9937	926	15	should	should	MD
9937	926	16	be	be	VB
9937	926	17	designated	designate	VBN
9937	926	18	.	.	.
9937	927	1	For	for	IN
9937	927	2	example	example	NN
9937	927	3	,	,	,
9937	927	4	the	the	DT
9937	927	5	housewife	housewife	NN
9937	927	6	may	may	MD
9937	927	7	ask	ask	VB
9937	927	8	for	for	IN
9937	927	9	an	an	DT
9937	927	10	inch	inch	NN
9937	927	11	-	-	HYPH
9937	927	12	thick	thick	JJ
9937	927	13	sirloin	sirloin	NN
9937	927	14	steak	steak	NN
9937	927	15	,	,	,
9937	927	16	a	a	DT
9937	927	17	2-inch	2-inch	CD
9937	927	18	porterhouse	porterhouse	NN
9937	927	19	steak	steak	NN
9937	927	20	,	,	,
9937	927	21	and	and	CC
9937	927	22	so	so	RB
9937	927	23	on	on	RB
9937	927	24	.	.	.
9937	928	1	Chops	chop	NNS
9937	928	2	should	should	MD
9937	928	3	be	be	VB
9937	928	4	bought	buy	VBN
9937	928	5	according	accord	VBG
9937	928	6	to	to	IN
9937	928	7	the	the	DT
9937	928	8	number	number	NN
9937	928	9	of	of	IN
9937	928	10	persons	person	NNS
9937	928	11	that	that	WDT
9937	928	12	are	be	VBP
9937	928	13	to	to	TO
9937	928	14	be	be	VB
9937	928	15	served	serve	VBN
9937	928	16	,	,	,
9937	928	17	usually	usually	RB
9937	928	18	a	a	DT
9937	928	19	chop	chop	NN
9937	928	20	to	to	IN
9937	928	21	a	a	DT
9937	928	22	person	person	NN
9937	928	23	being	be	VBG
9937	928	24	quite	quite	RB
9937	928	25	sufficient	sufficient	JJ
9937	928	26	.	.	.
9937	929	1	Rib	rib	NN
9937	929	2	roasts	roast	NNS
9937	929	3	should	should	MD
9937	929	4	be	be	VB
9937	929	5	bought	buy	VBN
9937	929	6	by	by	IN
9937	929	7	designating	designate	VBG
9937	929	8	the	the	DT
9937	929	9	number	number	NN
9937	929	10	of	of	IN
9937	929	11	ribs	rib	NNS
9937	929	12	.	.	.
9937	930	1	Thus	thus	RB
9937	930	2	,	,	,
9937	930	3	the	the	DT
9937	930	4	housewife	housewife	NN
9937	930	5	may	may	MD
9937	930	6	ask	ask	VB
9937	930	7	for	for	IN
9937	930	8	a	a	DT
9937	930	9	rib	rib	NN
9937	930	10	roast	roast	NN
9937	930	11	containing	contain	VBG
9937	930	12	two	two	CD
9937	930	13	,	,	,
9937	930	14	three	three	CD
9937	930	15	,	,	,
9937	930	16	four	four	CD
9937	930	17	,	,	,
9937	930	18	or	or	CC
9937	930	19	more	more	JJR
9937	930	20	ribs	rib	NNS
9937	930	21	,	,	,
9937	930	22	depending	depend	VBG
9937	930	23	on	on	IN
9937	930	24	the	the	DT
9937	930	25	size	size	NN
9937	930	26	desired	desire	VBN
9937	930	27	.	.	.
9937	931	1	Roasts	roast	NNS
9937	931	2	from	from	IN
9937	931	3	other	other	JJ
9937	931	4	parts	part	NNS
9937	931	5	of	of	IN
9937	931	6	beef	beef	NN
9937	931	7	,	,	,
9937	931	8	such	such	JJ
9937	931	9	as	as	IN
9937	931	10	chuck	chuck	NN
9937	931	11	or	or	CC
9937	931	12	rump	rump	VB
9937	931	13	roasts	roast	NNS
9937	931	14	,	,	,
9937	931	15	may	may	MD
9937	931	16	be	be	VB
9937	931	17	cut	cut	VBN
9937	931	18	into	into	IN
9937	931	19	chunks	chunk	NNS
9937	931	20	of	of	IN
9937	931	21	almost	almost	RB
9937	931	22	any	any	DT
9937	931	23	desirable	desirable	JJ
9937	931	24	size	size	NN
9937	931	25	without	without	IN
9937	931	26	working	work	VBG
9937	931	27	a	a	DT
9937	931	28	disadvantage	disadvantage	NN
9937	931	29	to	to	IN
9937	931	30	either	either	CC
9937	931	31	the	the	DT
9937	931	32	butcher	butcher	NN
9937	931	33	or	or	CC
9937	931	34	the	the	DT
9937	931	35	customer	customer	NN
9937	931	36	,	,	,
9937	931	37	and	and	CC
9937	931	38	may	may	MD
9937	931	39	therefore	therefore	RB
9937	931	40	be	be	VB
9937	931	41	bought	buy	VBN
9937	931	42	by	by	IN
9937	931	43	the	the	DT
9937	931	44	pound	pound	NN
9937	931	45	.	.	.
9937	932	1	Round	Round	NNP
9937	932	2	bought	buy	VBN
9937	932	3	for	for	IN
9937	932	4	steaks	steak	NNS
9937	932	5	should	should	MD
9937	932	6	be	be	VB
9937	932	7	purchased	purchase	VBN
9937	932	8	by	by	IN
9937	932	9	the	the	DT
9937	932	10	cut	cut	NN
9937	932	11	,	,	,
9937	932	12	as	as	IN
9937	932	13	are	be	VBP
9937	932	14	other	other	JJ
9937	932	15	steaks	steak	NNS
9937	932	16	;	;	:
9937	932	17	or	or	CC
9937	932	18	,	,	,
9937	932	19	if	if	IN
9937	932	20	an	an	DT
9937	932	21	entire	entire	JJ
9937	932	22	cut	cut	NN
9937	932	23	is	be	VBZ
9937	932	24	too	too	RB
9937	932	25	large	large	JJ
9937	932	26	,	,	,
9937	932	27	it	-PRON-	PRP
9937	932	28	may	may	MD
9937	932	29	be	be	VB
9937	932	30	purchased	purchase	VBN
9937	932	31	as	as	IN
9937	932	32	upper	upper	JJ
9937	932	33	round	round	NN
9937	932	34	or	or	CC
9937	932	35	lower	low	JJR
9937	932	36	round	round	NN
9937	932	37	,	,	,
9937	932	38	but	but	CC
9937	932	39	the	the	DT
9937	932	40	price	price	NN
9937	932	41	paid	pay	VBN
9937	932	42	should	should	MD
9937	932	43	vary	vary	VB
9937	932	44	with	with	IN
9937	932	45	the	the	DT
9937	932	46	piece	piece	NN
9937	932	47	that	that	WDT
9937	932	48	is	be	VBZ
9937	932	49	purchased	purchase	VBN
9937	932	50	.	.	.
9937	933	1	Round	Round	NNP
9937	933	2	bought	buy	VBN
9937	933	3	for	for	IN
9937	933	4	roasts	roast	NNS
9937	933	5	,	,	,
9937	933	6	however	however	RB
9937	933	7	,	,	,
9937	933	8	may	may	MD
9937	933	9	be	be	VB
9937	933	10	purchased	purchase	VBN
9937	933	11	by	by	IN
9937	933	12	the	the	DT
9937	933	13	pound	pound	NN
9937	933	14	.	.	.
9937	934	1	18	18	CD
9937	934	2	.	.	.
9937	935	1	CARE	care	NN
9937	935	2	OF	of	IN
9937	935	3	MEAT	meat	NN
9937	935	4	IN	in	IN
9937	935	5	THE	the	DT
9937	935	6	MARKET.--Animal	MARKET.--Animal	NNP
9937	935	7	foods	food	NNS
9937	935	8	decompose	decompose	VBP
9937	935	9	more	more	RBR
9937	935	10	readily	readily	RB
9937	935	11	than	than	IN
9937	935	12	any	any	DT
9937	935	13	other	other	JJ
9937	935	14	kind	kind	NN
9937	935	15	,	,	,
9937	935	16	and	and	CC
9937	935	17	the	the	DT
9937	935	18	products	product	NNS
9937	935	19	of	of	IN
9937	935	20	their	-PRON-	PRP$
9937	935	21	decomposition	decomposition	NN
9937	935	22	are	be	VBP
9937	935	23	extremely	extremely	RB
9937	935	24	dangerous	dangerous	JJ
9937	935	25	to	to	IN
9937	935	26	the	the	DT
9937	935	27	health	health	NN
9937	935	28	.	.	.
9937	936	1	It	-PRON-	PRP
9937	936	2	is	be	VBZ
9937	936	3	therefore	therefore	RB
9937	936	4	a	a	DT
9937	936	5	serious	serious	JJ
9937	936	6	matter	matter	NN
9937	936	7	when	when	WRB
9937	936	8	everything	everything	NN
9937	936	9	that	that	WDT
9937	936	10	comes	come	VBZ
9937	936	11	in	in	IN
9937	936	12	contact	contact	NN
9937	936	13	with	with	IN
9937	936	14	meat	meat	NN
9937	936	15	is	be	VBZ
9937	936	16	not	not	RB
9937	936	17	clean	clean	JJ
9937	936	18	.	.	.
9937	937	1	Regarding	regard	VBG
9937	937	2	the	the	DT
9937	937	3	proper	proper	JJ
9937	937	4	care	care	NN
9937	937	5	of	of	IN
9937	937	6	meat	meat	NN
9937	937	7	,	,	,
9937	937	8	the	the	DT
9937	937	9	sanitary	sanitary	JJ
9937	937	10	condition	condition	NN
9937	937	11	of	of	IN
9937	937	12	the	the	DT
9937	937	13	market	market	NN
9937	937	14	is	be	VBZ
9937	937	15	the	the	DT
9937	937	16	first	first	JJ
9937	937	17	consideration	consideration	NN
9937	937	18	.	.	.
9937	938	1	The	the	DT
9937	938	2	light	light	NN
9937	938	3	and	and	CC
9937	938	4	ventilation	ventilation	NN
9937	938	5	of	of	IN
9937	938	6	the	the	DT
9937	938	7	room	room	NN
9937	938	8	and	and	CC
9937	938	9	the	the	DT
9937	938	10	cleanliness	cleanliness	NN
9937	938	11	of	of	IN
9937	938	12	the	the	DT
9937	938	13	walls	wall	NNS
9937	938	14	,	,	,
9937	938	15	floors	floor	NNS
9937	938	16	,	,	,
9937	938	17	tables	table	NNS
9937	938	18	,	,	,
9937	938	19	counters	counter	NNS
9937	938	20	,	,	,
9937	938	21	and	and	CC
9937	938	22	other	other	JJ
9937	938	23	equipment	equipment	NN
9937	938	24	are	be	VBP
9937	938	25	points	point	NNS
9937	938	26	of	of	IN
9937	938	27	the	the	DT
9937	938	28	greatest	great	JJS
9937	938	29	importance	importance	NN
9937	938	30	and	and	CC
9937	938	31	should	should	MD
9937	938	32	be	be	VB
9937	938	33	noted	note	VBN
9937	938	34	by	by	IN
9937	938	35	the	the	DT
9937	938	36	housewife	housewife	NN
9937	938	37	when	when	WRB
9937	938	38	she	-PRON-	PRP
9937	938	39	is	be	VBZ
9937	938	40	purchasing	purchase	VBG
9937	938	41	meat	meat	NN
9937	938	42	.	.	.
9937	939	1	Whether	whether	IN
9937	939	2	the	the	DT
9937	939	3	windows	window	NNS
9937	939	4	and	and	CC
9937	939	5	doors	door	NNS
9937	939	6	are	be	VBP
9937	939	7	screened	screen	VBN
9937	939	8	and	and	CC
9937	939	9	all	all	PDT
9937	939	10	the	the	DT
9937	939	11	meat	meat	NN
9937	939	12	is	be	VBZ
9937	939	13	carefully	carefully	RB
9937	939	14	covered	cover	VBN
9937	939	15	during	during	IN
9937	939	16	the	the	DT
9937	939	17	fly	fly	NN
9937	939	18	season	season	NN
9937	939	19	are	be	VBP
9937	939	20	also	also	RB
9937	939	21	matters	matter	NNS
9937	939	22	that	that	WDT
9937	939	23	should	should	MD
9937	939	24	not	not	RB
9937	939	25	be	be	VB
9937	939	26	overlooked	overlook	VBN
9937	939	27	.	.	.
9937	940	1	Then	then	RB
9937	940	2	,	,	,
9937	940	3	too	too	RB
9937	940	4	,	,	,
9937	940	5	the	the	DT
9937	940	6	cleanliness	cleanliness	JJ
9937	940	7	and	and	CC
9937	940	8	physical	physical	JJ
9937	940	9	condition	condition	NN
9937	940	10	of	of	IN
9937	940	11	the	the	DT
9937	940	12	persons	person	NNS
9937	940	13	who	who	WP
9937	940	14	handle	handle	VBP
9937	940	15	the	the	DT
9937	940	16	meat	meat	NN
9937	940	17	should	should	MD
9937	940	18	be	be	VB
9937	940	19	of	of	IN
9937	940	20	as	as	RB
9937	940	21	great	great	JJ
9937	940	22	concern	concern	NN
9937	940	23	as	as	IN
9937	940	24	the	the	DT
9937	940	25	sanitary	sanitary	JJ
9937	940	26	condition	condition	NN
9937	940	27	of	of	IN
9937	940	28	the	the	DT
9937	940	29	market	market	NN
9937	940	30	.	.	.
9937	941	1	The	the	DT
9937	941	2	housewife	housewife	NN
9937	941	3	who	who	WP
9937	941	4	desires	desire	VBZ
9937	941	5	to	to	TO
9937	941	6	supply	supply	VB
9937	941	7	her	-PRON-	PRP$
9937	941	8	family	family	NN
9937	941	9	with	with	IN
9937	941	10	the	the	DT
9937	941	11	safest	safe	JJS
9937	941	12	and	and	CC
9937	941	13	cleanest	clean	JJS
9937	941	14	meat	meat	NN
9937	941	15	should	should	MD
9937	941	16	endeavor	endeavor	VB
9937	941	17	to	to	TO
9937	941	18	purchase	purchase	VB
9937	941	19	it	-PRON-	PRP
9937	941	20	in	in	IN
9937	941	21	markets	market	NNS
9937	941	22	where	where	WRB
9937	941	23	all	all	PDT
9937	941	24	the	the	DT
9937	941	25	points	point	NNS
9937	941	26	pertaining	pertain	VBG
9937	941	27	to	to	IN
9937	941	28	the	the	DT
9937	941	29	sanitary	sanitary	JJ
9937	941	30	condition	condition	NN
9937	941	31	are	be	VBP
9937	941	32	as	as	RB
9937	941	33	ideal	ideal	JJ
9937	941	34	as	as	IN
9937	941	35	possible	possible	JJ
9937	941	36	.	.	.
9937	942	1	If	if	IN
9937	942	2	she	-PRON-	PRP
9937	942	3	is	be	VBZ
9937	942	4	at	at	RB
9937	942	5	all	all	RB
9937	942	6	doubtful	doubtful	JJ
9937	942	7	as	as	IN
9937	942	8	to	to	IN
9937	942	9	the	the	DT
9937	942	10	freshness	freshness	NN
9937	942	11	and	and	CC
9937	942	12	cleanliness	cleanliness	NN
9937	942	13	of	of	IN
9937	942	14	what	what	WP
9937	942	15	is	be	VBZ
9937	942	16	sold	sell	VBN
9937	942	17	to	to	IN
9937	942	18	her	-PRON-	PRP
9937	942	19	,	,	,
9937	942	20	she	-PRON-	PRP
9937	942	21	should	should	MD
9937	942	22	give	give	VB
9937	942	23	it	-PRON-	PRP
9937	942	24	thorough	thorough	JJ
9937	942	25	cooking	cooking	NN
9937	942	26	in	in	IN
9937	942	27	the	the	DT
9937	942	28	process	process	NN
9937	942	29	of	of	IN
9937	942	30	preparation	preparation	NN
9937	942	31	so	so	IN
9937	942	32	that	that	IN
9937	942	33	no	no	DT
9937	942	34	harm	harm	NN
9937	942	35	will	will	MD
9937	942	36	be	be	VB
9937	942	37	done	do	VBN
9937	942	38	to	to	IN
9937	942	39	the	the	DT
9937	942	40	persons	person	NNS
9937	942	41	who	who	WP
9937	942	42	are	be	VBP
9937	942	43	to	to	TO
9937	942	44	eat	eat	VB
9937	942	45	it	-PRON-	PRP
9937	942	46	.	.	.
9937	943	1	19	19	CD
9937	943	2	.	.	.
9937	944	1	CARE	care	NN
9937	944	2	OF	of	IN
9937	944	3	MEAT	meat	NN
9937	944	4	IN	in	IN
9937	944	5	THE	the	DT
9937	944	6	HOME.--Because	home.--because	NN
9937	944	7	of	of	IN
9937	944	8	the	the	DT
9937	944	9	perishable	perishable	JJ
9937	944	10	nature	nature	NN
9937	944	11	of	of	IN
9937	944	12	meat	meat	NN
9937	944	13	,	,	,
9937	944	14	the	the	DT
9937	944	15	care	care	NN
9937	944	16	given	give	VBD
9937	944	17	it	-PRON-	PRP
9937	944	18	in	in	IN
9937	944	19	the	the	DT
9937	944	20	market	market	NN
9937	944	21	must	must	MD
9937	944	22	be	be	VB
9937	944	23	continued	continue	VBN
9937	944	24	in	in	IN
9937	944	25	the	the	DT
9937	944	26	home	home	NN
9937	944	27	in	in	IN
9937	944	28	order	order	NN
9937	944	29	that	that	IN
9937	944	30	no	no	DT
9937	944	31	deterioration	deterioration	NN
9937	944	32	may	may	MD
9937	944	33	take	take	VB
9937	944	34	place	place	NN
9937	944	35	before	before	IN
9937	944	36	it	-PRON-	PRP
9937	944	37	is	be	VBZ
9937	944	38	cooked	cook	VBN
9937	944	39	.	.	.
9937	945	1	This	this	DT
9937	945	2	is	be	VBZ
9937	945	3	not	not	RB
9937	945	4	much	much	JJ
9937	945	5	of	of	IN
9937	945	6	a	a	DT
9937	945	7	problem	problem	NN
9937	945	8	during	during	IN
9937	945	9	cold	cold	JJ
9937	945	10	weather	weather	NN
9937	945	11	,	,	,
9937	945	12	but	but	CC
9937	945	13	through	through	IN
9937	945	14	the	the	DT
9937	945	15	summer	summer	NN
9937	945	16	months	month	NNS
9937	945	17	a	a	DT
9937	945	18	cool	cool	JJ
9937	945	19	place	place	NN
9937	945	20	in	in	IN
9937	945	21	which	which	WDT
9937	945	22	to	to	TO
9937	945	23	keep	keep	VB
9937	945	24	it	-PRON-	PRP
9937	945	25	must	must	MD
9937	945	26	be	be	VB
9937	945	27	provided	provide	VBN
9937	945	28	unless	unless	IN
9937	945	29	the	the	DT
9937	945	30	meat	meat	NN
9937	945	31	can	can	MD
9937	945	32	be	be	VB
9937	945	33	cooked	cook	VBN
9937	945	34	very	very	RB
9937	945	35	soon	soon	RB
9937	945	36	after	after	IN
9937	945	37	it	-PRON-	PRP
9937	945	38	is	be	VBZ
9937	945	39	delivered	deliver	VBN
9937	945	40	.	.	.
9937	946	1	Meat	meat	NN
9937	946	2	that	that	WDT
9937	946	3	must	must	MD
9937	946	4	be	be	VB
9937	946	5	shipped	ship	VBN
9937	946	6	long	long	JJ
9937	946	7	distances	distance	NNS
9937	946	8	is	be	VBZ
9937	946	9	frozen	freeze	VBN
9937	946	10	before	before	IN
9937	946	11	it	-PRON-	PRP
9937	946	12	is	be	VBZ
9937	946	13	shipped	ship	VBN
9937	946	14	and	and	CC
9937	946	15	is	be	VBZ
9937	946	16	kept	keep	VBN
9937	946	17	frozen	freeze	VBN
9937	946	18	until	until	IN
9937	946	19	just	just	RB
9937	946	20	before	before	IN
9937	946	21	it	-PRON-	PRP
9937	946	22	is	be	VBZ
9937	946	23	used	use	VBN
9937	946	24	.	.	.
9937	947	1	If	if	IN
9937	947	2	such	such	JJ
9937	947	3	meat	meat	NN
9937	947	4	is	be	VBZ
9937	947	5	still	still	RB
9937	947	6	frozen	freeze	VBN
9937	947	7	when	when	WRB
9937	947	8	it	-PRON-	PRP
9937	947	9	enters	enter	VBZ
9937	947	10	the	the	DT
9937	947	11	home	home	NN
9937	947	12	,	,	,
9937	947	13	it	-PRON-	PRP
9937	947	14	should	should	MD
9937	947	15	not	not	RB
9937	947	16	be	be	VB
9937	947	17	put	put	VBN
9937	947	18	into	into	IN
9937	947	19	a	a	DT
9937	947	20	warm	warm	JJ
9937	947	21	place	place	NN
9937	947	22	,	,	,
9937	947	23	for	for	IN
9937	947	24	then	then	RB
9937	947	25	it	-PRON-	PRP
9937	947	26	will	will	MD
9937	947	27	thaw	thaw	VB
9937	947	28	too	too	RB
9937	947	29	quickly	quickly	RB
9937	947	30	.	.	.
9937	948	1	Instead	instead	RB
9937	948	2	,	,	,
9937	948	3	it	-PRON-	PRP
9937	948	4	should	should	MD
9937	948	5	be	be	VB
9937	948	6	put	put	VBN
9937	948	7	in	in	IN
9937	948	8	the	the	DT
9937	948	9	refrigerator	refrigerator	NN
9937	948	10	or	or	CC
9937	948	11	in	in	IN
9937	948	12	some	some	DT
9937	948	13	place	place	NN
9937	948	14	where	where	WRB
9937	948	15	the	the	DT
9937	948	16	temperature	temperature	NN
9937	948	17	is	be	VBZ
9937	948	18	a	a	DT
9937	948	19	few	few	JJ
9937	948	20	degrees	degree	NNS
9937	948	21	above	above	IN
9937	948	22	freezing	freezing	NN
9937	948	23	point	point	NN
9937	948	24	,	,	,
9937	948	25	so	so	IN
9937	948	26	that	that	IN
9937	948	27	it	-PRON-	PRP
9937	948	28	will	will	MD
9937	948	29	thaw	thaw	VB
9937	948	30	slowly	slowly	RB
9937	948	31	and	and	CC
9937	948	32	still	still	RB
9937	948	33	remain	remain	VB
9937	948	34	too	too	RB
9937	948	35	cold	cold	JJ
9937	948	36	for	for	IN
9937	948	37	bacteria	bacteria	NNS
9937	948	38	to	to	TO
9937	948	39	become	become	VB
9937	948	40	active	active	JJ
9937	948	41	.	.	.
9937	949	1	Even	even	RB
9937	949	2	if	if	IN
9937	949	3	meat	meat	NN
9937	949	4	is	be	VBZ
9937	949	5	not	not	RB
9937	949	6	frozen	freeze	VBN
9937	949	7	,	,	,
9937	949	8	it	-PRON-	PRP
9937	949	9	must	must	MD
9937	949	10	receive	receive	VB
9937	949	11	proper	proper	JJ
9937	949	12	attention	attention	NN
9937	949	13	after	after	IN
9937	949	14	it	-PRON-	PRP
9937	949	15	enters	enter	VBZ
9937	949	16	the	the	DT
9937	949	17	home	home	NN
9937	949	18	.	.	.
9937	950	1	As	as	RB
9937	950	2	soon	soon	RB
9937	950	3	as	as	IN
9937	950	4	it	-PRON-	PRP
9937	950	5	is	be	VBZ
9937	950	6	received	receive	VBN
9937	950	7	,	,	,
9937	950	8	it	-PRON-	PRP
9937	950	9	should	should	MD
9937	950	10	be	be	VB
9937	950	11	removed	remove	VBN
9937	950	12	from	from	IN
9937	950	13	the	the	DT
9937	950	14	wrapping	wrapping	NN
9937	950	15	paper	paper	NN
9937	950	16	or	or	CC
9937	950	17	the	the	DT
9937	950	18	wooden	wooden	JJ
9937	950	19	or	or	CC
9937	950	20	cardboard	cardboard	NN
9937	950	21	dish	dish	NN
9937	950	22	in	in	IN
9937	950	23	which	which	WDT
9937	950	24	it	-PRON-	PRP
9937	950	25	is	be	VBZ
9937	950	26	delivered	deliver	VBN
9937	950	27	.	.	.
9937	951	1	If	if	IN
9937	951	2	the	the	DT
9937	951	3	meat	meat	NN
9937	951	4	has	have	VBZ
9937	951	5	not	not	RB
9937	951	6	been	be	VBN
9937	951	7	purchased	purchase	VBN
9937	951	8	personally	personally	RB
9937	951	9	,	,	,
9937	951	10	it	-PRON-	PRP
9937	951	11	is	be	VBZ
9937	951	12	advisable	advisable	JJ
9937	951	13	to	to	TO
9937	951	14	weigh	weigh	VB
9937	951	15	it	-PRON-	PRP
9937	951	16	in	in	IN
9937	951	17	order	order	NN
9937	951	18	to	to	TO
9937	951	19	verify	verify	VB
9937	951	20	the	the	DT
9937	951	21	butcher	butcher	NN
9937	951	22	's	's	POS
9937	951	23	bill	bill	NN
9937	951	24	.	.	.
9937	952	1	When	when	WRB
9937	952	2	the	the	DT
9937	952	3	housewife	housewife	NN
9937	952	4	is	be	VBZ
9937	952	5	satisfied	satisfied	JJ
9937	952	6	about	about	IN
9937	952	7	the	the	DT
9937	952	8	weight	weight	NN
9937	952	9	,	,	,
9937	952	10	she	-PRON-	PRP
9937	952	11	should	should	MD
9937	952	12	place	place	VB
9937	952	13	the	the	DT
9937	952	14	meat	meat	NN
9937	952	15	in	in	IN
9937	952	16	an	an	DT
9937	952	17	earthenware	earthenware	NN
9937	952	18	,	,	,
9937	952	19	china	china	NNP
9937	952	20	,	,	,
9937	952	21	or	or	CC
9937	952	22	enameled	enamel	VBN
9937	952	23	bowl	bowl	NN
9937	952	24	,	,	,
9937	952	25	cover	cover	VB
9937	952	26	it	-PRON-	PRP
9937	952	27	,	,	,
9937	952	28	and	and	CC
9937	952	29	then	then	RB
9937	952	30	put	put	VB
9937	952	31	it	-PRON-	PRP
9937	952	32	away	away	RB
9937	952	33	in	in	IN
9937	952	34	the	the	DT
9937	952	35	coolest	cool	JJS
9937	952	36	available	available	JJ
9937	952	37	place	place	NN
9937	952	38	until	until	IN
9937	952	39	it	-PRON-	PRP
9937	952	40	is	be	VBZ
9937	952	41	used	use	VBN
9937	952	42	.	.	.
9937	953	1	Some	some	DT
9937	953	2	persons	person	NNS
9937	953	3	put	put	VBD
9937	953	4	salt	salt	NN
9937	953	5	on	on	IN
9937	953	6	meat	meat	NN
9937	953	7	when	when	WRB
9937	953	8	they	-PRON-	PRP
9937	953	9	desire	desire	VBP
9937	953	10	to	to	TO
9937	953	11	keep	keep	VB
9937	953	12	it	-PRON-	PRP
9937	953	13	,	,	,
9937	953	14	but	but	CC
9937	953	15	this	this	DT
9937	953	16	practice	practice	NN
9937	953	17	should	should	MD
9937	953	18	be	be	VB
9937	953	19	avoided	avoid	VBN
9937	953	20	,	,	,
9937	953	21	as	as	IN
9937	953	22	salt	salt	NN
9937	953	23	draws	draw	VBZ
9937	953	24	out	out	RP
9937	953	25	the	the	DT
9937	953	26	juices	juice	NNS
9937	953	27	from	from	IN
9937	953	28	raw	raw	JJ
9937	953	29	meat	meat	NN
9937	953	30	and	and	CC
9937	953	31	hardens	harden	VBZ
9937	953	32	the	the	DT
9937	953	33	tissues	tissue	NNS
9937	953	34	to	to	IN
9937	953	35	a	a	DT
9937	953	36	certain	certain	JJ
9937	953	37	extent	extent	NN
9937	953	38	.	.	.
9937	954	1	If	if	IN
9937	954	2	such	such	JJ
9937	954	3	precautions	precaution	NNS
9937	954	4	are	be	VBP
9937	954	5	taken	take	VBN
9937	954	6	with	with	IN
9937	954	7	meat	meat	NN
9937	954	8	,	,	,
9937	954	9	it	-PRON-	PRP
9937	954	10	will	will	MD
9937	954	11	be	be	VB
9937	954	12	in	in	IN
9937	954	13	good	good	JJ
9937	954	14	condition	condition	NN
9937	954	15	when	when	WRB
9937	954	16	it	-PRON-	PRP
9937	954	17	is	be	VBZ
9937	954	18	to	to	TO
9937	954	19	be	be	VB
9937	954	20	cooked	cook	VBN
9937	954	21	.	.	.
9937	955	1	However	however	RB
9937	955	2	,	,	,
9937	955	3	before	before	IN
9937	955	4	any	any	DT
9937	955	5	cooking	cooking	NN
9937	955	6	method	method	NN
9937	955	7	is	be	VBZ
9937	955	8	applied	apply	VBN
9937	955	9	to	to	IN
9937	955	10	it	-PRON-	PRP
9937	955	11	,	,	,
9937	955	12	it	-PRON-	PRP
9937	955	13	should	should	MD
9937	955	14	always	always	RB
9937	955	15	be	be	VB
9937	955	16	wiped	wipe	VBN
9937	955	17	with	with	IN
9937	955	18	a	a	DT
9937	955	19	clean	clean	JJ
9937	955	20	,	,	,
9937	955	21	damp	damp	JJ
9937	955	22	cloth	cloth	NN
9937	955	23	.	.	.
9937	956	1	In	in	IN
9937	956	2	addition	addition	NN
9937	956	3	,	,	,
9937	956	4	all	all	DT
9937	956	5	fat	fat	NN
9937	956	6	should	should	MD
9937	956	7	be	be	VB
9937	956	8	removed	remove	VBN
9937	956	9	,	,	,
9937	956	10	except	except	IN
9937	956	11	just	just	RB
9937	956	12	enough	enough	RB
9937	956	13	to	to	TO
9937	956	14	assist	assist	VB
9937	956	15	in	in	IN
9937	956	16	cooking	cook	VBG
9937	956	17	the	the	DT
9937	956	18	meat	meat	NN
9937	956	19	and	and	CC
9937	956	20	give	give	VB
9937	956	21	it	-PRON-	PRP
9937	956	22	a	a	DT
9937	956	23	good	good	JJ
9937	956	24	flavor	flavor	NN
9937	956	25	.	.	.
9937	957	1	Bone	bone	NN
9937	957	2	or	or	CC
9937	957	3	tough	tough	JJ
9937	957	4	portions	portion	NNS
9937	957	5	may	may	MD
9937	957	6	also	also	RB
9937	957	7	be	be	VB
9937	957	8	removed	remove	VBN
9937	957	9	if	if	IN
9937	957	10	they	-PRON-	PRP
9937	957	11	can	can	MD
9937	957	12	be	be	VB
9937	957	13	used	use	VBN
9937	957	14	to	to	TO
9937	957	15	better	well	JJR
9937	957	16	advantage	advantage	VB
9937	957	17	for	for	IN
9937	957	18	soups	soup	NNS
9937	957	19	or	or	CC
9937	957	20	stews	stew	NNS
9937	957	21	.	.	.
9937	958	1	*	*	NFP
9937	958	2	*	*	NFP
9937	958	3	*	*	NFP
9937	958	4	*	*	NFP
9937	958	5	*	*	NFP
9937	958	6	COOKING	cooking	NN
9937	958	7	OF	of	IN
9937	958	8	MEAT	meat	NN
9937	958	9	PURPOSES	purpose	NNS
9937	958	10	OF	of	IN
9937	958	11	COOKING	cooking	NN
9937	958	12	MEAT	meat	NN
9937	958	13	20	20	CD
9937	958	14	.	.	.
9937	959	1	It	-PRON-	PRP
9937	959	2	is	be	VBZ
9937	959	3	in	in	IN
9937	959	4	the	the	DT
9937	959	5	preparation	preparation	NN
9937	959	6	of	of	IN
9937	959	7	food	food	NN
9937	959	8	,	,	,
9937	959	9	and	and	CC
9937	959	10	of	of	IN
9937	959	11	meat	meat	NN
9937	959	12	in	in	IN
9937	959	13	particular	particular	JJ
9937	959	14	,	,	,
9937	959	15	that	that	IN
9937	959	16	one	one	CD
9937	959	17	of	of	IN
9937	959	18	the	the	DT
9937	959	19	marked	mark	VBN
9937	959	20	differences	difference	NNS
9937	959	21	between	between	IN
9937	959	22	uncivilized	uncivilized	JJ
9937	959	23	and	and	CC
9937	959	24	civilized	civilized	JJ
9937	959	25	man	man	NN
9937	959	26	is	be	VBZ
9937	959	27	evident	evident	JJ
9937	959	28	.	.	.
9937	960	1	Raw	raw	JJ
9937	960	2	meat	meat	NN
9937	960	3	,	,	,
9937	960	4	which	which	WDT
9937	960	5	is	be	VBZ
9937	960	6	preferred	prefer	VBN
9937	960	7	by	by	IN
9937	960	8	the	the	DT
9937	960	9	savage	savage	NN
9937	960	10	,	,	,
9937	960	11	does	do	VBZ
9937	960	12	not	not	RB
9937	960	13	appeal	appeal	VB
9937	960	14	to	to	IN
9937	960	15	the	the	DT
9937	960	16	appetite	appetite	NN
9937	960	17	of	of	IN
9937	960	18	most	most	JJS
9937	960	19	civilized	civilized	JJ
9937	960	20	persons	person	NNS
9937	960	21	;	;	:
9937	960	22	in	in	IN
9937	960	23	fact	fact	NN
9937	960	24	,	,	,
9937	960	25	to	to	IN
9937	960	26	the	the	DT
9937	960	27	majority	majority	NN
9937	960	28	of	of	IN
9937	960	29	them	-PRON-	PRP
9937	960	30	the	the	DT
9937	960	31	idea	idea	NN
9937	960	32	of	of	IN
9937	960	33	using	use	VBG
9937	960	34	it	-PRON-	PRP
9937	960	35	for	for	IN
9937	960	36	food	food	NN
9937	960	37	is	be	VBZ
9937	960	38	disgusting	disgusting	JJ
9937	960	39	.	.	.
9937	961	1	Therefore	therefore	RB
9937	961	2	,	,	,
9937	961	3	civilized	civilized	JJ
9937	961	4	man	man	NN
9937	961	5	prepares	prepare	VBZ
9937	961	6	his	-PRON-	PRP$
9937	961	7	meat	meat	NN
9937	961	8	before	before	IN
9937	961	9	eating	eat	VBG
9937	961	10	it	-PRON-	PRP
9937	961	11	,	,	,
9937	961	12	and	and	CC
9937	961	13	the	the	DT
9937	961	14	higher	high	JJR
9937	961	15	his	-PRON-	PRP$
9937	961	16	culture	culture	NN
9937	961	17	,	,	,
9937	961	18	the	the	DT
9937	961	19	more	more	RBR
9937	961	20	perfect	perfect	JJ
9937	961	21	are	be	VBP
9937	961	22	his	-PRON-	PRP$
9937	961	23	methods	method	NNS
9937	961	24	of	of	IN
9937	961	25	preparation	preparation	NN
9937	961	26	.	.	.
9937	962	1	While	while	IN
9937	962	2	it	-PRON-	PRP
9937	962	3	is	be	VBZ
9937	962	4	probably	probably	RB
9937	962	5	true	true	JJ
9937	962	6	that	that	IN
9937	962	7	most	most	JJS
9937	962	8	of	of	IN
9937	962	9	the	the	DT
9937	962	10	methods	method	NNS
9937	962	11	of	of	IN
9937	962	12	cookery	cookery	NN
9937	962	13	render	render	NN
9937	962	14	meat	meat	NN
9937	962	15	less	less	RBR
9937	962	16	easy	easy	JJ
9937	962	17	to	to	TO
9937	962	18	digest	digest	VB
9937	962	19	than	than	IN
9937	962	20	in	in	IN
9937	962	21	its	-PRON-	PRP$
9937	962	22	raw	raw	JJ
9937	962	23	condition	condition	NN
9937	962	24	,	,	,
9937	962	25	this	this	DT
9937	962	26	disadvantage	disadvantage	NN
9937	962	27	is	be	VBZ
9937	962	28	offset	offset	VBN
9937	962	29	by	by	IN
9937	962	30	the	the	DT
9937	962	31	several	several	JJ
9937	962	32	purposes	purpose	NNS
9937	962	33	for	for	IN
9937	962	34	which	which	WDT
9937	962	35	this	this	DT
9937	962	36	food	food	NN
9937	962	37	is	be	VBZ
9937	962	38	cooked	cook	VBN
9937	962	39	.	.	.
9937	963	1	Meat	meat	NN
9937	963	2	is	be	VBZ
9937	963	3	cooked	cook	VBN
9937	963	4	chiefly	chiefly	RB
9937	963	5	to	to	TO
9937	963	6	loosen	loosen	VB
9937	963	7	and	and	CC
9937	963	8	soften	soften	VB
9937	963	9	the	the	DT
9937	963	10	connective	connective	JJ
9937	963	11	tissue	tissue	NN
9937	963	12	and	and	CC
9937	963	13	thus	thus	RB
9937	963	14	cause	cause	VB
9937	963	15	the	the	DT
9937	963	16	muscle	muscle	NN
9937	963	17	tissues	tissue	NNS
9937	963	18	to	to	TO
9937	963	19	be	be	VB
9937	963	20	exposed	expose	VBN
9937	963	21	more	more	RBR
9937	963	22	fully	fully	RB
9937	963	23	to	to	IN
9937	963	24	the	the	DT
9937	963	25	action	action	NN
9937	963	26	of	of	IN
9937	963	27	the	the	DT
9937	963	28	digestive	digestive	JJ
9937	963	29	juices	juice	NNS
9937	963	30	.	.	.
9937	964	1	Another	another	DT
9937	964	2	important	important	JJ
9937	964	3	reason	reason	NN
9937	964	4	for	for	IN
9937	964	5	cooking	cook	VBG
9937	964	6	meat	meat	NN
9937	964	7	is	be	VBZ
9937	964	8	that	that	IN
9937	964	9	subjecting	subject	VBG
9937	964	10	it	-PRON-	PRP
9937	964	11	to	to	IN
9937	964	12	the	the	DT
9937	964	13	action	action	NN
9937	964	14	of	of	IN
9937	964	15	heat	heat	NN
9937	964	16	helps	help	VBZ
9937	964	17	to	to	TO
9937	964	18	kill	kill	VB
9937	964	19	bacteria	bacteria	NNS
9937	964	20	and	and	CC
9937	964	21	parasites	parasite	NNS
9937	964	22	.	.	.
9937	965	1	In	in	IN
9937	965	2	addition	addition	NN
9937	965	3	,	,	,
9937	965	4	meat	meat	NN
9937	965	5	is	be	VBZ
9937	965	6	cooked	cook	VBN
9937	965	7	to	to	TO
9937	965	8	make	make	VB
9937	965	9	it	-PRON-	PRP
9937	965	10	more	more	RBR
9937	965	11	attractive	attractive	JJ
9937	965	12	to	to	IN
9937	965	13	the	the	DT
9937	965	14	eye	eye	NN
9937	965	15	and	and	CC
9937	965	16	to	to	TO
9937	965	17	develop	develop	VB
9937	965	18	and	and	CC
9937	965	19	improve	improve	VB
9937	965	20	its	-PRON-	PRP$
9937	965	21	flavor	flavor	NN
9937	965	22	.	.	.
9937	966	1	METHODS	methods	JJ
9937	966	2	OF	of	IN
9937	966	3	COOKING	COOKING	NNP
9937	966	4	MEAT	meat	NN
9937	966	5	21	21	CD
9937	966	6	.	.	.
9937	967	1	The	the	DT
9937	967	2	result	result	NN
9937	967	3	desired	desire	VBD
9937	967	4	when	when	WRB
9937	967	5	meat	meat	NN
9937	967	6	is	be	VBZ
9937	967	7	cooked	cook	VBN
9937	967	8	has	have	VBZ
9937	967	9	much	much	JJ
9937	967	10	to	to	TO
9937	967	11	do	do	VB
9937	967	12	with	with	IN
9937	967	13	the	the	DT
9937	967	14	method	method	NN
9937	967	15	of	of	IN
9937	967	16	cookery	cookery	NN
9937	967	17	to	to	TO
9937	967	18	choose	choose	VB
9937	967	19	,	,	,
9937	967	20	for	for	IN
9937	967	21	different	different	JJ
9937	967	22	methods	method	NNS
9937	967	23	produce	produce	VBP
9937	967	24	different	different	JJ
9937	967	25	results	result	NNS
9937	967	26	.	.	.
9937	968	1	To	to	TO
9937	968	2	understand	understand	VB
9937	968	3	this	this	DT
9937	968	4	,	,	,
9937	968	5	it	-PRON-	PRP
9937	968	6	will	will	MD
9937	968	7	be	be	VB
9937	968	8	necessary	necessary	JJ
9937	968	9	to	to	TO
9937	968	10	know	know	VB
9937	968	11	just	just	RB
9937	968	12	what	what	WP
9937	968	13	the	the	DT
9937	968	14	action	action	NN
9937	968	15	of	of	IN
9937	968	16	cooking	cooking	NN
9937	968	17	is	be	VBZ
9937	968	18	on	on	IN
9937	968	19	the	the	DT
9937	968	20	material	material	NN
9937	968	21	that	that	IN
9937	968	22	meat	meat	NN
9937	968	23	contains	contain	VBZ
9937	968	24	.	.	.
9937	969	1	When	when	WRB
9937	969	2	raw	raw	JJ
9937	969	3	meat	meat	NN
9937	969	4	is	be	VBZ
9937	969	5	cut	cut	VBN
9937	969	6	,	,	,
9937	969	7	the	the	DT
9937	969	8	tiny	tiny	JJ
9937	969	9	meat	meat	NN
9937	969	10	fibers	fiber	NNS
9937	969	11	are	be	VBP
9937	969	12	laid	lay	VBN
9937	969	13	open	open	JJ
9937	969	14	,	,	,
9937	969	15	with	with	IN
9937	969	16	the	the	DT
9937	969	17	result	result	NN
9937	969	18	that	that	IN
9937	969	19	,	,	,
9937	969	20	in	in	IN
9937	969	21	the	the	DT
9937	969	22	application	application	NN
9937	969	23	of	of	IN
9937	969	24	the	the	DT
9937	969	25	cooking	cooking	NN
9937	969	26	process	process	NN
9937	969	27	,	,	,
9937	969	28	the	the	DT
9937	969	29	albuminous	albuminous	JJ
9937	969	30	material	material	NN
9937	969	31	either	either	CC
9937	969	32	is	be	VBZ
9937	969	33	lost	lose	VBN
9937	969	34	,	,	,
9937	969	35	or	or	CC
9937	969	36	,	,	,
9937	969	37	like	like	IN
9937	969	38	the	the	DT
9937	969	39	albumen	albuman	NNS
9937	969	40	of	of	IN
9937	969	41	eggs	egg	NNS
9937	969	42	,	,	,
9937	969	43	is	be	VBZ
9937	969	44	coagulated	coagulate	VBN
9937	969	45	,	,	,
9937	969	46	or	or	CC
9937	969	47	hardened	harden	VBN
9937	969	48	,	,	,
9937	969	49	and	and	CC
9937	969	50	thus	thus	RB
9937	969	51	retained	retain	VBN
9937	969	52	.	.	.
9937	970	1	Therefore	therefore	RB
9937	970	2	,	,	,
9937	970	3	before	before	IN
9937	970	4	preparing	prepare	VBG
9937	970	5	a	a	DT
9937	970	6	piece	piece	NN
9937	970	7	of	of	IN
9937	970	8	meat	meat	NN
9937	970	9	,	,	,
9937	970	10	the	the	DT
9937	970	11	housewife	housewife	NN
9937	970	12	should	should	MD
9937	970	13	determine	determine	VB
9937	970	14	which	which	WDT
9937	970	15	of	of	IN
9937	970	16	these	these	DT
9937	970	17	two	two	CD
9937	970	18	things	thing	NNS
9937	970	19	she	-PRON-	PRP
9937	970	20	wishes	wish	VBZ
9937	970	21	to	to	TO
9937	970	22	accomplish	accomplish	VB
9937	970	23	and	and	CC
9937	970	24	then	then	RB
9937	970	25	proceed	proceed	VB
9937	970	26	to	to	TO
9937	970	27	carry	carry	VB
9937	970	28	out	out	RP
9937	970	29	the	the	DT
9937	970	30	process	process	NN
9937	970	31	intelligently	intelligently	RB
9937	970	32	.	.	.
9937	971	1	The	the	DT
9937	971	2	methods	method	NNS
9937	971	3	of	of	IN
9937	971	4	cookery	cookery	NN
9937	971	5	that	that	WDT
9937	971	6	may	may	MD
9937	971	7	be	be	VB
9937	971	8	applied	apply	VBN
9937	971	9	to	to	IN
9937	971	10	meat	meat	NN
9937	971	11	include	include	VBP
9937	971	12	broiling	broiling	NN
9937	971	13	,	,	,
9937	971	14	pan	pan	NNP
9937	971	15	broiling	broiling	NN
9937	971	16	,	,	,
9937	971	17	roasting	roast	VBG
9937	971	18	,	,	,
9937	971	19	stewing	stew	VBG
9937	971	20	or	or	CC
9937	971	21	simmering	simmer	VBG
9937	971	22	,	,	,
9937	971	23	braizing	braizing	NN
9937	971	24	,	,	,
9937	971	25	frying	fry	VBG
9937	971	26	,	,	,
9937	971	27	sautéing	sautéing	NN
9937	971	28	,	,	,
9937	971	29	and	and	CC
9937	971	30	fricasseeing	fricasseeing	NN
9937	971	31	.	.	.
9937	972	1	All	all	DT
9937	972	2	of	of	IN
9937	972	3	these	these	DT
9937	972	4	methods	method	NNS
9937	972	5	are	be	VBP
9937	972	6	explained	explain	VBN
9937	972	7	in	in	IN
9937	972	8	a	a	DT
9937	972	9	general	general	JJ
9937	972	10	way	way	NN
9937	972	11	in	in	IN
9937	972	12	_	_	NNP
9937	972	13	Essentials	Essentials	NNPS
9937	972	14	of	of	IN
9937	972	15	Cookery	Cookery	NNP
9937	972	16	_	_	NNP
9937	972	17	,	,	,
9937	972	18	Part	Part	NNP
9937	972	19	1	1	CD
9937	972	20	,	,	,
9937	972	21	but	but	CC
9937	972	22	explanations	explanation	NNS
9937	972	23	of	of	IN
9937	972	24	them	-PRON-	PRP
9937	972	25	as	as	IN
9937	972	26	they	-PRON-	PRP
9937	972	27	apply	apply	VBP
9937	972	28	to	to	IN
9937	972	29	meat	meat	NN
9937	972	30	are	be	VBP
9937	972	31	here	here	RB
9937	972	32	given	give	VBN
9937	972	33	in	in	IN
9937	972	34	order	order	NN
9937	972	35	to	to	TO
9937	972	36	acquaint	acquaint	VB
9937	972	37	the	the	DT
9937	972	38	housewife	housewife	NN
9937	972	39	with	with	IN
9937	972	40	the	the	DT
9937	972	41	advantages	advantage	NNS
9937	972	42	and	and	CC
9937	972	43	disadvantages	disadvantage	NNS
9937	972	44	of	of	IN
9937	972	45	the	the	DT
9937	972	46	various	various	JJ
9937	972	47	ways	way	NNS
9937	972	48	by	by	IN
9937	972	49	which	which	WDT
9937	972	50	this	this	DT
9937	972	51	food	food	NN
9937	972	52	can	can	MD
9937	972	53	be	be	VB
9937	972	54	prepared	prepare	VBN
9937	972	55	.	.	.
9937	973	1	22	22	CD
9937	973	2	.	.	.
9937	974	1	BROILING	broiling	NN
9937	974	2	AND	and	CC
9937	974	3	PAN	PAN	NNP
9937	974	4	BROILING.--Only	broiling.--only	RB
9937	974	5	such	such	JJ
9937	974	6	cuts	cut	NNS
9937	974	7	of	of	IN
9937	974	8	meats	meat	NNS
9937	974	9	as	as	IN
9937	974	10	require	require	VBP
9937	974	11	short	short	JJ
9937	974	12	cooking	cooking	NN
9937	974	13	can	can	MD
9937	974	14	be	be	VB
9937	974	15	prepared	prepare	VBN
9937	974	16	by	by	IN
9937	974	17	the	the	DT
9937	974	18	methods	method	NNS
9937	974	19	of	of	IN
9937	974	20	broiling	broiling	NN
9937	974	21	and	and	CC
9937	974	22	pan	pan	NN
9937	974	23	broiling	broiling	NN
9937	974	24	.	.	.
9937	975	1	To	to	TO
9937	975	2	carry	carry	VB
9937	975	3	out	out	RP
9937	975	4	these	these	DT
9937	975	5	methods	method	NNS
9937	975	6	successfully	successfully	RB
9937	975	7	,	,	,
9937	975	8	severe	severe	JJ
9937	975	9	heat	heat	NN
9937	975	10	must	must	MD
9937	975	11	be	be	VB
9937	975	12	applied	apply	VBN
9937	975	13	to	to	IN
9937	975	14	the	the	DT
9937	975	15	surface	surface	NN
9937	975	16	of	of	IN
9937	975	17	the	the	DT
9937	975	18	meat	meat	NN
9937	975	19	so	so	IN
9937	975	20	that	that	IN
9937	975	21	the	the	DT
9937	975	22	albumin	albumin	NN
9937	975	23	in	in	IN
9937	975	24	the	the	DT
9937	975	25	ends	end	NNS
9937	975	26	of	of	IN
9937	975	27	the	the	DT
9937	975	28	muscle	muscle	NN
9937	975	29	fibers	fiber	NNS
9937	975	30	may	may	MD
9937	975	31	be	be	VB
9937	975	32	coagulated	coagulate	VBN
9937	975	33	at	at	IN
9937	975	34	once	once	RB
9937	975	35	.	.	.
9937	976	1	This	this	DT
9937	976	2	presents	present	VBZ
9937	976	3	,	,	,
9937	976	4	during	during	IN
9937	976	5	the	the	DT
9937	976	6	remainder	remainder	NN
9937	976	7	of	of	IN
9937	976	8	the	the	DT
9937	976	9	preparation	preparation	NN
9937	976	10	,	,	,
9937	976	11	a	a	DT
9937	976	12	loss	loss	NN
9937	976	13	of	of	IN
9937	976	14	the	the	DT
9937	976	15	meat	meat	NN
9937	976	16	juices	juice	NNS
9937	976	17	.	.	.
9937	977	1	Meat	meat	NN
9937	977	2	to	to	TO
9937	977	3	which	which	WDT
9937	977	4	either	either	DT
9937	977	5	of	of	IN
9937	977	6	these	these	DT
9937	977	7	methods	method	NNS
9937	977	8	is	be	VBZ
9937	977	9	applied	apply	VBN
9937	977	10	will	will	MD
9937	977	11	be	be	VB
9937	977	12	indigestible	indigestible	JJ
9937	977	13	on	on	IN
9937	977	14	the	the	DT
9937	977	15	surface	surface	NN
9937	977	16	and	and	CC
9937	977	17	many	many	JJ
9937	977	18	times	time	NNS
9937	977	19	almost	almost	RB
9937	977	20	uncooked	uncooked	JJ
9937	977	21	in	in	IN
9937	977	22	the	the	DT
9937	977	23	center	center	NN
9937	977	24	,	,	,
9937	977	25	as	as	IN
9937	977	26	in	in	IN
9937	977	27	the	the	DT
9937	977	28	case	case	NN
9937	977	29	of	of	IN
9937	977	30	rare	rare	JJ
9937	977	31	steak	steak	NN
9937	977	32	.	.	.
9937	978	1	Such	such	JJ
9937	978	2	meat	meat	NN
9937	978	3	,	,	,
9937	978	4	however	however	RB
9937	978	5	,	,	,
9937	978	6	is	be	VBZ
9937	978	7	more	more	RBR
9937	978	8	digestible	digestible	JJ
9937	978	9	than	than	IN
9937	978	10	thin	thin	JJ
9937	978	11	pieces	piece	NNS
9937	978	12	that	that	WDT
9937	978	13	are	be	VBP
9937	978	14	thoroughly	thoroughly	RB
9937	978	15	cooked	cook	VBN
9937	978	16	at	at	IN
9937	978	17	the	the	DT
9937	978	18	very	very	RB
9937	978	19	high	high	JJ
9937	978	20	temperature	temperature	NN
9937	978	21	required	require	VBN
9937	978	22	for	for	IN
9937	978	23	broiling	broil	VBG
9937	978	24	.	.	.
9937	979	1	23	23	CD
9937	979	2	.	.	.
9937	980	1	ROASTING.--The	roasting.--the	JJ
9937	980	2	process	process	NN
9937	980	3	of	of	IN
9937	980	4	roasting	roast	VBG
9937	980	5	,	,	,
9937	980	6	either	either	CC
9937	980	7	in	in	IN
9937	980	8	the	the	DT
9937	980	9	oven	oven	NN
9937	980	10	or	or	CC
9937	980	11	in	in	IN
9937	980	12	a	a	DT
9937	980	13	pot	pot	NN
9937	980	14	on	on	IN
9937	980	15	top	top	NN
9937	980	16	of	of	IN
9937	980	17	the	the	DT
9937	980	18	stove	stove	NN
9937	980	19	,	,	,
9937	980	20	to	to	TO
9937	980	21	be	be	VB
9937	980	22	properly	properly	RB
9937	980	23	done	do	VBN
9937	980	24	,	,	,
9937	980	25	requires	require	VBZ
9937	980	26	that	that	IN
9937	980	27	the	the	DT
9937	980	28	piece	piece	NN
9937	980	29	of	of	IN
9937	980	30	meat	meat	NN
9937	980	31	to	to	TO
9937	980	32	be	be	VB
9937	980	33	roasted	roast	VBN
9937	980	34	must	must	MD
9937	980	35	first	first	RB
9937	980	36	be	be	VB
9937	980	37	seared	sear	VBN
9937	980	38	over	over	IN
9937	980	39	the	the	DT
9937	980	40	entire	entire	JJ
9937	980	41	surface	surface	NN
9937	980	42	by	by	IN
9937	980	43	the	the	DT
9937	980	44	application	application	NN
9937	980	45	of	of	IN
9937	980	46	severe	severe	JJ
9937	980	47	heat	heat	NN
9937	980	48	.	.	.
9937	981	1	In	in	IN
9937	981	2	the	the	DT
9937	981	3	case	case	NN
9937	981	4	of	of	IN
9937	981	5	a	a	DT
9937	981	6	pot	pot	NN
9937	981	7	roast	roast	NN
9937	981	8	,	,	,
9937	981	9	the	the	DT
9937	981	10	searing	searing	NN
9937	981	11	can	can	MD
9937	981	12	be	be	VB
9937	981	13	done	do	VBN
9937	981	14	conveniently	conveniently	RB
9937	981	15	in	in	IN
9937	981	16	the	the	DT
9937	981	17	pot	pot	NN
9937	981	18	before	before	IN
9937	981	19	the	the	DT
9937	981	20	pot	pot	NN
9937	981	21	-	-	HYPH
9937	981	22	roasting	roast	VBG
9937	981	23	process	process	NN
9937	981	24	begins	begin	VBZ
9937	981	25	.	.	.
9937	982	1	If	if	IN
9937	982	2	the	the	DT
9937	982	3	meat	meat	NN
9937	982	4	is	be	VBZ
9937	982	5	to	to	TO
9937	982	6	be	be	VB
9937	982	7	roasted	roast	VBN
9937	982	8	in	in	IN
9937	982	9	the	the	DT
9937	982	10	oven	oven	NN
9937	982	11	,	,	,
9937	982	12	it	-PRON-	PRP
9937	982	13	may	may	MD
9937	982	14	be	be	VB
9937	982	15	seared	sear	VBN
9937	982	16	first	first	RB
9937	982	17	in	in	IN
9937	982	18	a	a	DT
9937	982	19	pan	pan	NN
9937	982	20	on	on	IN
9937	982	21	top	top	NN
9937	982	22	of	of	IN
9937	982	23	the	the	DT
9937	982	24	stove	stove	NN
9937	982	25	.	.	.
9937	983	1	However	however	RB
9937	983	2	,	,	,
9937	983	3	it	-PRON-	PRP
9937	983	4	may	may	MD
9937	983	5	be	be	VB
9937	983	6	seared	sear	VBN
9937	983	7	to	to	IN
9937	983	8	some	some	DT
9937	983	9	extent	extent	NN
9937	983	10	by	by	IN
9937	983	11	placing	place	VBG
9937	983	12	it	-PRON-	PRP
9937	983	13	in	in	IN
9937	983	14	a	a	DT
9937	983	15	very	very	RB
9937	983	16	hot	hot	JJ
9937	983	17	oven	oven	NN
9937	983	18	and	and	CC
9937	983	19	turning	turn	VBG
9937	983	20	it	-PRON-	PRP
9937	983	21	over	over	RP
9937	983	22	so	so	IN
9937	983	23	that	that	IN
9937	983	24	all	all	PDT
9937	983	25	the	the	DT
9937	983	26	surface	surface	NN
9937	983	27	is	be	VBZ
9937	983	28	exposed	expose	VBN
9937	983	29	.	.	.
9937	984	1	Then	then	RB
9937	984	2	,	,	,
9937	984	3	to	to	TO
9937	984	4	continue	continue	VB
9937	984	5	the	the	DT
9937	984	6	roasting	roasting	NN
9937	984	7	process	process	NN
9937	984	8	,	,	,
9937	984	9	the	the	DT
9937	984	10	temperature	temperature	NN
9937	984	11	must	must	MD
9937	984	12	be	be	VB
9937	984	13	lowered	lower	VBN
9937	984	14	just	just	RB
9937	984	15	a	a	DT
9937	984	16	little	little	JJ
9937	984	17	.	.	.
9937	985	1	The	the	DT
9937	985	2	roasting	roast	VBG
9937	985	3	pan	pan	NN
9937	985	4	may	may	MD
9937	985	5	be	be	VB
9937	985	6	of	of	IN
9937	985	7	any	any	DT
9937	985	8	desirable	desirable	JJ
9937	985	9	size	size	NN
9937	985	10	and	and	CC
9937	985	11	shape	shape	NN
9937	985	12	that	that	WDT
9937	985	13	is	be	VBZ
9937	985	14	convenient	convenient	JJ
9937	985	15	and	and	CC
9937	985	16	sufficiently	sufficiently	RB
9937	985	17	large	large	JJ
9937	985	18	to	to	TO
9937	985	19	accommodate	accommodate	VB
9937	985	20	the	the	DT
9937	985	21	meat	meat	NN
9937	985	22	to	to	TO
9937	985	23	be	be	VB
9937	985	24	prepared	prepare	VBN
9937	985	25	.	.	.
9937	986	1	A	a	DT
9937	986	2	pan	pan	NN
9937	986	3	like	like	IN
9937	986	4	that	that	DT
9937	986	5	shown	show	VBN
9937	986	6	in	in	IN
9937	986	7	Fig	Fig	NNP
9937	986	8	.	.	.
9937	987	1	2	2	CD
9937	987	2	is	be	VBZ
9937	987	3	both	both	CC
9937	987	4	convenient	convenient	JJ
9937	987	5	and	and	CC
9937	987	6	satisfactory	satisfactory	JJ
9937	987	7	.	.	.
9937	988	1	It	-PRON-	PRP
9937	988	2	is	be	VBZ
9937	988	3	provided	provide	VBN
9937	988	4	with	with	IN
9937	988	5	a	a	DT
9937	988	6	cover	cover	NN
9937	988	7	that	that	WDT
9937	988	8	fits	fit	VBZ
9937	988	9	tight	tight	JJ
9937	988	10	.	.	.
9937	989	1	In	in	IN
9937	989	2	this	this	DT
9937	989	3	cover	cover	NN
9937	989	4	,	,	,
9937	989	5	as	as	IN
9937	989	6	shown	show	VBN
9937	989	7	,	,	,
9937	989	8	is	be	VBZ
9937	989	9	an	an	DT
9937	989	10	opening	opening	NN
9937	989	11	that	that	WDT
9937	989	12	may	may	MD
9937	989	13	be	be	VB
9937	989	14	closed	close	VBN
9937	989	15	or	or	CC
9937	989	16	opened	open	VBN
9937	989	17	so	so	IN
9937	989	18	as	as	IN
9937	989	19	to	to	TO
9937	989	20	regulate	regulate	VB
9937	989	21	the	the	DT
9937	989	22	amount	amount	NN
9937	989	23	of	of	IN
9937	989	24	moisture	moisture	NN
9937	989	25	inside	inside	IN
9937	989	26	the	the	DT
9937	989	27	pan	pan	NN
9937	989	28	.	.	.
9937	990	1	In	in	IN
9937	990	2	the	the	DT
9937	990	3	bottom	bottom	NN
9937	990	4	of	of	IN
9937	990	5	the	the	DT
9937	990	6	pan	pan	NN
9937	990	7	is	be	VBZ
9937	990	8	a	a	DT
9937	990	9	rack	rack	NN
9937	990	10	upon	upon	IN
9937	990	11	which	which	WDT
9937	990	12	the	the	DT
9937	990	13	meat	meat	NN
9937	990	14	may	may	MD
9937	990	15	rest	rest	VB
9937	990	16	.	.	.
9937	991	1	[	[	-LRB-
9937	991	2	Illustration	illustration	NN
9937	991	3	:	:	:
9937	991	4	Fig	Fig	NNP
9937	991	5	.	.	.
9937	992	1	2	2	LS
9937	992	2	]	]	-RRB-
9937	992	3	24	24	CD
9937	992	4	.	.	.
9937	993	1	To	to	TO
9937	993	2	prepare	prepare	VB
9937	993	3	meat	meat	NN
9937	993	4	for	for	IN
9937	993	5	roasting	roasting	NN
9937	993	6	,	,	,
9937	993	7	flour	flour	NN
9937	993	8	should	should	MD
9937	993	9	be	be	VB
9937	993	10	sprinkled	sprinkle	VBN
9937	993	11	or	or	CC
9937	993	12	rubbed	rub	VBN
9937	993	13	over	over	IN
9937	993	14	its	-PRON-	PRP$
9937	993	15	lean	lean	JJ
9937	993	16	surface	surface	NN
9937	993	17	before	before	IN
9937	993	18	it	-PRON-	PRP
9937	993	19	is	be	VBZ
9937	993	20	put	put	VBN
9937	993	21	in	in	IN
9937	993	22	the	the	DT
9937	993	23	pan	pan	NN
9937	993	24	.	.	.
9937	994	1	This	this	DT
9937	994	2	forms	form	VBZ
9937	994	3	a	a	DT
9937	994	4	paste	paste	NN
9937	994	5	that	that	WDT
9937	994	6	cooks	cook	VBZ
9937	994	7	into	into	IN
9937	994	8	a	a	DT
9937	994	9	crust	crust	NN
9937	994	10	and	and	CC
9937	994	11	prevents	prevent	VBZ
9937	994	12	the	the	DT
9937	994	13	loss	loss	NN
9937	994	14	of	of	IN
9937	994	15	juices	juice	NNS
9937	994	16	from	from	IN
9937	994	17	the	the	DT
9937	994	18	meat	meat	NN
9937	994	19	.	.	.
9937	995	1	In	in	IN
9937	995	2	roasting	roast	VBG
9937	995	3	,	,	,
9937	995	4	the	the	DT
9937	995	5	heat	heat	NN
9937	995	6	is	be	VBZ
9937	995	7	applied	apply	VBN
9937	995	8	longer	long	RBR
9937	995	9	and	and	CC
9937	995	10	more	more	RBR
9937	995	11	slowly	slowly	RB
9937	995	12	than	than	IN
9937	995	13	in	in	IN
9937	995	14	broiling	broil	VBG
9937	995	15	or	or	CC
9937	995	16	frying	frying	NN
9937	995	17	,	,	,
9937	995	18	so	so	IN
9937	995	19	that	that	IN
9937	995	20	there	there	EX
9937	995	21	is	be	VBZ
9937	995	22	more	more	JJR
9937	995	23	possibility	possibility	NN
9937	995	24	for	for	IN
9937	995	25	the	the	DT
9937	995	26	connective	connective	JJ
9937	995	27	tissue	tissue	NN
9937	995	28	beneath	beneath	IN
9937	995	29	the	the	DT
9937	995	30	surface	surface	NN
9937	995	31	to	to	TO
9937	995	32	soften	soften	VB
9937	995	33	.	.	.
9937	996	1	The	the	DT
9937	996	2	surface	surface	NN
9937	996	3	is	be	VBZ
9937	996	4	,	,	,
9937	996	5	however	however	RB
9937	996	6	,	,	,
9937	996	7	as	as	RB
9937	996	8	indigestible	indigestible	JJ
9937	996	9	as	as	IN
9937	996	10	that	that	DT
9937	996	11	of	of	IN
9937	996	12	broiled	broil	VBN
9937	996	13	meat	meat	NN
9937	996	14	.	.	.
9937	997	1	An	an	DT
9937	997	2	important	important	JJ
9937	997	3	point	point	NN
9937	997	4	for	for	IN
9937	997	5	every	every	DT
9937	997	6	housewife	housewife	NN
9937	997	7	to	to	TO
9937	997	8	remember	remember	VB
9937	997	9	in	in	IN
9937	997	10	this	this	DT
9937	997	11	connection	connection	NN
9937	997	12	is	be	VBZ
9937	997	13	that	that	IN
9937	997	14	the	the	DT
9937	997	15	larger	large	JJR
9937	997	16	the	the	DT
9937	997	17	roast	roast	NN
9937	997	18	the	the	DT
9937	997	19	slower	slow	JJR
9937	997	20	should	should	MD
9937	997	21	be	be	VB
9937	997	22	the	the	DT
9937	997	23	fire	fire	NN
9937	997	24	.	.	.
9937	998	1	This	this	DT
9937	998	2	is	be	VBZ
9937	998	3	due	due	JJ
9937	998	4	to	to	IN
9937	998	5	the	the	DT
9937	998	6	fact	fact	NN
9937	998	7	that	that	RB
9937	998	8	long	long	RB
9937	998	9	before	before	IN
9937	998	10	the	the	DT
9937	998	11	heat	heat	NN
9937	998	12	could	could	MD
9937	998	13	penetrate	penetrate	VB
9937	998	14	to	to	IN
9937	998	15	the	the	DT
9937	998	16	center	center	NN
9937	998	17	,	,	,
9937	998	18	the	the	DT
9937	998	19	outside	outside	NN
9937	998	20	would	would	MD
9937	998	21	be	be	VB
9937	998	22	burned	burn	VBN
9937	998	23	.	.	.
9937	999	1	A	a	DT
9937	999	2	small	small	JJ
9937	999	3	roast	roast	NN
9937	999	4	,	,	,
9937	999	5	however	however	RB
9937	999	6	,	,	,
9937	999	7	will	will	MD
9937	999	8	be	be	VB
9937	999	9	more	more	RBR
9937	999	10	delicious	delicious	JJ
9937	999	11	if	if	IN
9937	999	12	it	-PRON-	PRP
9937	999	13	is	be	VBZ
9937	999	14	prepared	prepare	VBN
9937	999	15	with	with	IN
9937	999	16	a	a	DT
9937	999	17	very	very	RB
9937	999	18	hot	hot	JJ
9937	999	19	fire	fire	NN
9937	999	20	,	,	,
9937	999	21	for	for	IN
9937	999	22	then	then	RB
9937	999	23	the	the	DT
9937	999	24	juices	juice	NNS
9937	999	25	will	will	MD
9937	999	26	not	not	RB
9937	999	27	have	have	VB
9937	999	28	a	a	DT
9937	999	29	chance	chance	NN
9937	999	30	to	to	TO
9937	999	31	evaporate	evaporate	VB
9937	999	32	and	and	CC
9937	999	33	the	the	DT
9937	999	34	tissues	tissue	NNS
9937	999	35	will	will	MD
9937	999	36	be	be	VB
9937	999	37	more	more	RBR
9937	999	38	moist	moist	JJ
9937	999	39	and	and	CC
9937	999	40	tasty	tasty	JJ
9937	999	41	.	.	.
9937	1000	1	25	25	CD
9937	1000	2	.	.	.
9937	1001	1	FRYING	frying	JJ
9937	1001	2	AND	and	CC
9937	1001	3	SAUTÉING.--When	sautéing.--when	JJ
9937	1001	4	meat	meat	NN
9937	1001	5	is	be	VBZ
9937	1001	6	fried	fry	VBN
9937	1001	7	or	or	CC
9937	1001	8	sautéd	sautéd	NN
9937	1001	9	,	,	,
9937	1001	10	that	that	RB
9937	1001	11	is	is	RB
9937	1001	12	,	,	,
9937	1001	13	brought	bring	VBN
9937	1001	14	directly	directly	RB
9937	1001	15	in	in	IN
9937	1001	16	contact	contact	NN
9937	1001	17	with	with	IN
9937	1001	18	hot	hot	JJ
9937	1001	19	fat	fat	NN
9937	1001	20	,	,	,
9937	1001	21	it	-PRON-	PRP
9937	1001	22	is	be	VBZ
9937	1001	23	made	make	VBN
9937	1001	24	doubly	doubly	RB
9937	1001	25	indigestible	indigestible	JJ
9937	1001	26	,	,	,
9937	1001	27	because	because	IN
9937	1001	28	of	of	IN
9937	1001	29	the	the	DT
9937	1001	30	hardening	hardening	NN
9937	1001	31	of	of	IN
9937	1001	32	the	the	DT
9937	1001	33	surface	surface	NN
9937	1001	34	tissues	tissue	NNS
9937	1001	35	and	and	CC
9937	1001	36	the	the	DT
9937	1001	37	indigestibility	indigestibility	NN
9937	1001	38	of	of	IN
9937	1001	39	the	the	DT
9937	1001	40	fat	fat	NN
9937	1001	41	that	that	WDT
9937	1001	42	penetrates	penetrate	VBZ
9937	1001	43	these	these	DT
9937	1001	44	tissues	tissue	NNS
9937	1001	45	.	.	.
9937	1002	1	This	this	DT
9937	1002	2	is	be	VBZ
9937	1002	3	especially	especially	RB
9937	1002	4	true	true	JJ
9937	1002	5	of	of	IN
9937	1002	6	meat	meat	NN
9937	1002	7	that	that	WDT
9937	1002	8	is	be	VBZ
9937	1002	9	sautéd	sautéd	NN
9937	1002	10	slowly	slowly	RB
9937	1002	11	in	in	IN
9937	1002	12	a	a	DT
9937	1002	13	small	small	JJ
9937	1002	14	quantity	quantity	NN
9937	1002	15	of	of	IN
9937	1002	16	hot	hot	JJ
9937	1002	17	fat	fat	NN
9937	1002	18	.	.	.
9937	1003	1	Much	much	JJ
9937	1003	2	of	of	IN
9937	1003	3	this	this	DT
9937	1003	4	difficulty	difficulty	NN
9937	1003	5	can	can	MD
9937	1003	6	be	be	VB
9937	1003	7	overcome	overcome	VBN
9937	1003	8	,	,	,
9937	1003	9	however	however	RB
9937	1003	10	,	,	,
9937	1003	11	if	if	IN
9937	1003	12	meat	meat	NN
9937	1003	13	prepared	prepare	VBN
9937	1003	14	by	by	IN
9937	1003	15	these	these	DT
9937	1003	16	methods	method	NNS
9937	1003	17	,	,	,
9937	1003	18	like	like	IN
9937	1003	19	that	that	DT
9937	1003	20	which	which	WDT
9937	1003	21	is	be	VBZ
9937	1003	22	broiled	broil	VBN
9937	1003	23	or	or	CC
9937	1003	24	roasted	roast	VBN
9937	1003	25	,	,	,
9937	1003	26	is	be	VBZ
9937	1003	27	subjected	subject	VBN
9937	1003	28	quickly	quickly	RB
9937	1003	29	to	to	IN
9937	1003	30	intense	intense	JJ
9937	1003	31	heat	heat	NN
9937	1003	32	.	.	.
9937	1004	1	In	in	IN
9937	1004	2	addition	addition	NN
9937	1004	3	,	,	,
9937	1004	4	the	the	DT
9937	1004	5	fat	fat	NN
9937	1004	6	used	use	VBN
9937	1004	7	for	for	IN
9937	1004	8	cooking	cooking	NN
9937	1004	9	should	should	MD
9937	1004	10	be	be	VB
9937	1004	11	made	make	VBN
9937	1004	12	hot	hot	JJ
9937	1004	13	before	before	IN
9937	1004	14	the	the	DT
9937	1004	15	meat	meat	NN
9937	1004	16	is	be	VBZ
9937	1004	17	put	put	VBN
9937	1004	18	into	into	IN
9937	1004	19	it	-PRON-	PRP
9937	1004	20	.	.	.
9937	1005	1	26	26	CD
9937	1005	2	.	.	.
9937	1006	1	BOILING.--To	BOILING.--To	NNP
9937	1006	2	boil	boil	NNP
9937	1006	3	meat	meat	NN
9937	1006	4	means	mean	VBZ
9937	1006	5	to	to	TO
9937	1006	6	cook	cook	VB
9937	1006	7	it	-PRON-	PRP
9937	1006	8	a	a	DT
9937	1006	9	long	long	JJ
9937	1006	10	time	time	NN
9937	1006	11	in	in	IN
9937	1006	12	water	water	NN
9937	1006	13	at	at	IN
9937	1006	14	a	a	DT
9937	1006	15	temperature	temperature	NN
9937	1006	16	of	of	IN
9937	1006	17	212	212	CD
9937	1006	18	degrees	degree	NNS
9937	1006	19	Fahrenheit	Fahrenheit	NNP
9937	1006	20	.	.	.
9937	1007	1	This	this	DT
9937	1007	2	method	method	NN
9937	1007	3	of	of	IN
9937	1007	4	preparing	prepare	VBG
9937	1007	5	meat	meat	NN
9937	1007	6	is	be	VBZ
9937	1007	7	not	not	RB
9937	1007	8	strongly	strongly	RB
9937	1007	9	advocated	advocate	VBN
9937	1007	10	,	,	,
9937	1007	11	for	for	IN
9937	1007	12	there	there	EX
9937	1007	13	is	be	VBZ
9937	1007	14	seldom	seldom	RB
9937	1007	15	a	a	DT
9937	1007	16	time	time	NN
9937	1007	17	when	when	WRB
9937	1007	18	better	well	JJR
9937	1007	19	results	result	NNS
9937	1007	20	can	can	MD
9937	1007	21	not	not	RB
9937	1007	22	be	be	VB
9937	1007	23	obtained	obtain	VBN
9937	1007	24	by	by	IN
9937	1007	25	cooking	cook	VBG
9937	1007	26	meat	meat	NN
9937	1007	27	at	at	IN
9937	1007	28	a	a	DT
9937	1007	29	lower	low	JJR
9937	1007	30	temperature	temperature	NN
9937	1007	31	than	than	IN
9937	1007	32	boiling	boiling	NN
9937	1007	33	point	point	NN
9937	1007	34	.	.	.
9937	1008	1	The	the	DT
9937	1008	2	best	good	JJS
9937	1008	3	plan	plan	NN
9937	1008	4	is	be	VBZ
9937	1008	5	to	to	TO
9937	1008	6	bring	bring	VB
9937	1008	7	the	the	DT
9937	1008	8	meat	meat	NN
9937	1008	9	to	to	IN
9937	1008	10	the	the	DT
9937	1008	11	boiling	boiling	NN
9937	1008	12	point	point	NN
9937	1008	13	,	,	,
9937	1008	14	allow	allow	VB
9937	1008	15	it	-PRON-	PRP
9937	1008	16	to	to	TO
9937	1008	17	boil	boil	VB
9937	1008	18	for	for	IN
9937	1008	19	a	a	DT
9937	1008	20	short	short	JJ
9937	1008	21	time	time	NN
9937	1008	22	,	,	,
9937	1008	23	and	and	CC
9937	1008	24	then	then	RB
9937	1008	25	reduce	reduce	VB
9937	1008	26	the	the	DT
9937	1008	27	temperature	temperature	NN
9937	1008	28	so	so	IN
9937	1008	29	that	that	IN
9937	1008	30	the	the	DT
9937	1008	31	meat	meat	NN
9937	1008	32	will	will	MD
9937	1008	33	simmer	simmer	VB
9937	1008	34	for	for	IN
9937	1008	35	the	the	DT
9937	1008	36	remainder	remainder	NN
9937	1008	37	of	of	IN
9937	1008	38	the	the	DT
9937	1008	39	cooking	cooking	NN
9937	1008	40	.	.	.
9937	1009	1	In	in	IN
9937	1009	2	cooking	cook	VBG
9937	1009	3	meat	meat	NN
9937	1009	4	by	by	IN
9937	1009	5	boiling	boil	VBG
9937	1009	6	,	,	,
9937	1009	7	a	a	DT
9937	1009	8	grayish	grayish	NN
9937	1009	9	scum	scum	NN
9937	1009	10	appears	appear	VBZ
9937	1009	11	on	on	IN
9937	1009	12	the	the	DT
9937	1009	13	surface	surface	NN
9937	1009	14	just	just	RB
9937	1009	15	before	before	IN
9937	1009	16	the	the	DT
9937	1009	17	boiling	boiling	NN
9937	1009	18	point	point	NN
9937	1009	19	is	be	VBZ
9937	1009	20	reached	reach	VBN
9937	1009	21	.	.	.
9937	1010	1	This	this	DT
9937	1010	2	scum	scum	NN
9937	1010	3	is	be	VBZ
9937	1010	4	caused	cause	VBN
9937	1010	5	by	by	IN
9937	1010	6	the	the	DT
9937	1010	7	gradual	gradual	JJ
9937	1010	8	extraction	extraction	NN
9937	1010	9	of	of	IN
9937	1010	10	a	a	DT
9937	1010	11	part	part	NN
9937	1010	12	of	of	IN
9937	1010	13	the	the	DT
9937	1010	14	soluble	soluble	JJ
9937	1010	15	albumin	albumin	NN
9937	1010	16	that	that	WDT
9937	1010	17	is	be	VBZ
9937	1010	18	present	present	JJ
9937	1010	19	in	in	IN
9937	1010	20	the	the	DT
9937	1010	21	hollow	hollow	JJ
9937	1010	22	fibers	fiber	NNS
9937	1010	23	of	of	IN
9937	1010	24	the	the	DT
9937	1010	25	muscle	muscle	NN
9937	1010	26	tissue	tissue	NN
9937	1010	27	.	.	.
9937	1011	1	After	after	IN
9937	1011	2	its	-PRON-	PRP$
9937	1011	3	extraction	extraction	NN
9937	1011	4	,	,	,
9937	1011	5	it	-PRON-	PRP
9937	1011	6	is	be	VBZ
9937	1011	7	coagulated	coagulate	VBN
9937	1011	8	by	by	IN
9937	1011	9	the	the	DT
9937	1011	10	heat	heat	NN
9937	1011	11	in	in	IN
9937	1011	12	the	the	DT
9937	1011	13	water	water	NN
9937	1011	14	.	.	.
9937	1012	1	As	as	IN
9937	1012	2	it	-PRON-	PRP
9937	1012	3	coagulates	coagulate	VBZ
9937	1012	4	and	and	CC
9937	1012	5	rises	rise	VBZ
9937	1012	6	,	,	,
9937	1012	7	it	-PRON-	PRP
9937	1012	8	carries	carry	VBZ
9937	1012	9	with	with	IN
9937	1012	10	it	-PRON-	PRP
9937	1012	11	to	to	IN
9937	1012	12	the	the	DT
9937	1012	13	top	top	JJ
9937	1012	14	particles	particle	NNS
9937	1012	15	of	of	IN
9937	1012	16	dirt	dirt	NN
9937	1012	17	and	and	CC
9937	1012	18	other	other	JJ
9937	1012	19	foreign	foreign	JJ
9937	1012	20	material	material	NN
9937	1012	21	present	present	NN
9937	1012	22	in	in	IN
9937	1012	23	the	the	DT
9937	1012	24	water	water	NN
9937	1012	25	or	or	CC
9937	1012	26	on	on	IN
9937	1012	27	the	the	DT
9937	1012	28	surface	surface	NN
9937	1012	29	of	of	IN
9937	1012	30	the	the	DT
9937	1012	31	meat	meat	NN
9937	1012	32	.	.	.
9937	1013	1	In	in	IN
9937	1013	2	addition	addition	NN
9937	1013	3	,	,	,
9937	1013	4	this	this	DT
9937	1013	5	scum	scum	NN
9937	1013	6	contains	contain	VBZ
9937	1013	7	a	a	DT
9937	1013	8	little	little	JJ
9937	1013	9	blood	blood	NN
9937	1013	10	,	,	,
9937	1013	11	which	which	WDT
9937	1013	12	is	be	VBZ
9937	1013	13	extracted	extract	VBN
9937	1013	14	and	and	CC
9937	1013	15	coagulated	coagulate	VBN
9937	1013	16	and	and	CC
9937	1013	17	which	which	WDT
9937	1013	18	tends	tend	VBZ
9937	1013	19	to	to	TO
9937	1013	20	make	make	VB
9937	1013	21	it	-PRON-	PRP
9937	1013	22	grayish	grayish	VB
9937	1013	23	in	in	IN
9937	1013	24	color	color	NN
9937	1013	25	.	.	.
9937	1014	1	Such	such	JJ
9937	1014	2	scum	scum	NN
9937	1014	3	should	should	MD
9937	1014	4	be	be	VB
9937	1014	5	skimmed	skim	VBN
9937	1014	6	off	off	RP
9937	1014	7	,	,	,
9937	1014	8	as	as	IN
9937	1014	9	it	-PRON-	PRP
9937	1014	10	is	be	VBZ
9937	1014	11	unappetizing	unappetize	VBG
9937	1014	12	in	in	IN
9937	1014	13	appearance	appearance	NN
9937	1014	14	.	.	.
9937	1015	1	27	27	CD
9937	1015	2	.	.	.
9937	1016	1	Whether	whether	IN
9937	1016	2	the	the	DT
9937	1016	3	meat	meat	NN
9937	1016	4	should	should	MD
9937	1016	5	be	be	VB
9937	1016	6	put	put	VBN
9937	1016	7	into	into	IN
9937	1016	8	cold	cold	JJ
9937	1016	9	water	water	NN
9937	1016	10	or	or	CC
9937	1016	11	boiling	boiling	NN
9937	1016	12	water	water	NN
9937	1016	13	depends	depend	VBZ
9937	1016	14	on	on	IN
9937	1016	15	the	the	DT
9937	1016	16	result	result	NN
9937	1016	17	that	that	WDT
9937	1016	18	is	be	VBZ
9937	1016	19	desired	desire	VBN
9937	1016	20	.	.	.
9937	1017	1	It	-PRON-	PRP
9937	1017	2	is	be	VBZ
9937	1017	3	impossible	impossible	JJ
9937	1017	4	to	to	TO
9937	1017	5	make	make	VB
9937	1017	6	a	a	DT
9937	1017	7	rich	rich	JJ
9937	1017	8	,	,	,
9937	1017	9	tasty	tasty	JJ
9937	1017	10	broth	broth	NN
9937	1017	11	and	and	CC
9937	1017	12	at	at	IN
9937	1017	13	the	the	DT
9937	1017	14	same	same	JJ
9937	1017	15	time	time	NN
9937	1017	16	have	have	VBP
9937	1017	17	a	a	DT
9937	1017	18	juicy	juicy	JJ
9937	1017	19	,	,	,
9937	1017	20	well	well	RB
9937	1017	21	-	-	HYPH
9937	1017	22	flavored	flavor	VBN
9937	1017	23	piece	piece	NN
9937	1017	24	of	of	IN
9937	1017	25	boiled	boil	VBN
9937	1017	26	meat	meat	NN
9937	1017	27	.	.	.
9937	1018	1	If	if	IN
9937	1018	2	meat	meat	NN
9937	1018	3	is	be	VBZ
9937	1018	4	cooked	cook	VBN
9937	1018	5	for	for	IN
9937	1018	6	the	the	DT
9937	1018	7	purpose	purpose	NN
9937	1018	8	of	of	IN
9937	1018	9	making	make	VBG
9937	1018	10	soup	soup	NN
9937	1018	11	or	or	CC
9937	1018	12	broth	broth	NN
9937	1018	13	,	,	,
9937	1018	14	it	-PRON-	PRP
9937	1018	15	should	should	MD
9937	1018	16	be	be	VB
9937	1018	17	put	put	VBN
9937	1018	18	into	into	IN
9937	1018	19	cold	cold	JJ
9937	1018	20	water	water	NN
9937	1018	21	and	and	CC
9937	1018	22	then	then	RB
9937	1018	23	brought	bring	VBD
9937	1018	24	to	to	IN
9937	1018	25	a	a	DT
9937	1018	26	boil	boil	NN
9937	1018	27	.	.	.
9937	1019	1	By	by	IN
9937	1019	2	this	this	DT
9937	1019	3	method	method	NN
9937	1019	4	,	,	,
9937	1019	5	some	some	DT
9937	1019	6	of	of	IN
9937	1019	7	the	the	DT
9937	1019	8	nutritive	nutritive	JJ
9937	1019	9	material	material	NN
9937	1019	10	and	and	CC
9937	1019	11	much	much	JJ
9937	1019	12	of	of	IN
9937	1019	13	the	the	DT
9937	1019	14	flavoring	flavoring	NN
9937	1019	15	substance	substance	NN
9937	1019	16	will	will	MD
9937	1019	17	be	be	VB
9937	1019	18	drawn	draw	VBN
9937	1019	19	out	out	RP
9937	1019	20	before	before	IN
9937	1019	21	the	the	DT
9937	1019	22	water	water	NN
9937	1019	23	becomes	become	VBZ
9937	1019	24	hot	hot	JJ
9937	1019	25	enough	enough	RB
9937	1019	26	to	to	TO
9937	1019	27	harden	harden	VB
9937	1019	28	them	-PRON-	PRP
9937	1019	29	.	.	.
9937	1020	1	However	however	RB
9937	1020	2	,	,	,
9937	1020	3	in	in	IN
9937	1020	4	case	case	NN
9937	1020	5	only	only	RB
9937	1020	6	the	the	DT
9937	1020	7	meat	meat	NN
9937	1020	8	is	be	VBZ
9937	1020	9	to	to	TO
9937	1020	10	be	be	VB
9937	1020	11	used	use	VBN
9937	1020	12	,	,	,
9937	1020	13	it	-PRON-	PRP
9937	1020	14	should	should	MD
9937	1020	15	be	be	VB
9937	1020	16	plunged	plunge	VBN
9937	1020	17	directly	directly	RB
9937	1020	18	into	into	IN
9937	1020	19	boiling	boil	VBG
9937	1020	20	water	water	NN
9937	1020	21	in	in	IN
9937	1020	22	order	order	NN
9937	1020	23	to	to	TO
9937	1020	24	coagulate	coagulate	VB
9937	1020	25	the	the	DT
9937	1020	26	surface	surface	NN
9937	1020	27	at	at	IN
9937	1020	28	once	once	RB
9937	1020	29	,	,	,
9937	1020	30	as	as	IN
9937	1020	31	in	in	IN
9937	1020	32	the	the	DT
9937	1020	33	application	application	NN
9937	1020	34	of	of	IN
9937	1020	35	dry	dry	JJ
9937	1020	36	heat	heat	NN
9937	1020	37	.	.	.
9937	1021	1	If	if	IN
9937	1021	2	it	-PRON-	PRP
9937	1021	3	is	be	VBZ
9937	1021	4	allowed	allow	VBN
9937	1021	5	to	to	TO
9937	1021	6	boil	boil	VB
9937	1021	7	for	for	IN
9937	1021	8	10	10	CD
9937	1021	9	minutes	minute	NNS
9937	1021	10	or	or	CC
9937	1021	11	so	so	RB
9937	1021	12	and	and	CC
9937	1021	13	the	the	DT
9937	1021	14	temperature	temperature	NN
9937	1021	15	then	then	RB
9937	1021	16	reduced	reduce	VBD
9937	1021	17	,	,	,
9937	1021	18	the	the	DT
9937	1021	19	coating	coating	NN
9937	1021	20	that	that	WDT
9937	1021	21	is	be	VBZ
9937	1021	22	formed	form	VBN
9937	1021	23	will	will	MD
9937	1021	24	prevent	prevent	VB
9937	1021	25	the	the	DT
9937	1021	26	nutritive	nutritive	JJ
9937	1021	27	material	material	NN
9937	1021	28	and	and	CC
9937	1021	29	the	the	DT
9937	1021	30	flavor	flavor	NN
9937	1021	31	from	from	IN
9937	1021	32	being	be	VBG
9937	1021	33	lost	lose	VBN
9937	1021	34	to	to	IN
9937	1021	35	any	any	DT
9937	1021	36	great	great	JJ
9937	1021	37	extent	extent	NN
9937	1021	38	.	.	.
9937	1022	1	But	but	CC
9937	1022	2	if	if	IN
9937	1022	3	the	the	DT
9937	1022	4	action	action	NN
9937	1022	5	of	of	IN
9937	1022	6	the	the	DT
9937	1022	7	boiling	boiling	NN
9937	1022	8	water	water	NN
9937	1022	9	is	be	VBZ
9937	1022	10	permitted	permit	VBN
9937	1022	11	to	to	TO
9937	1022	12	continue	continue	VB
9937	1022	13	during	during	IN
9937	1022	14	the	the	DT
9937	1022	15	entire	entire	JJ
9937	1022	16	time	time	NN
9937	1022	17	of	of	IN
9937	1022	18	cooking	cooking	NN
9937	1022	19	,	,	,
9937	1022	20	the	the	DT
9937	1022	21	tissues	tissue	NNS
9937	1022	22	will	will	MD
9937	1022	23	become	become	VB
9937	1022	24	tough	tough	JJ
9937	1022	25	and	and	CC
9937	1022	26	dry	dry	JJ
9937	1022	27	.	.	.
9937	1023	1	28	28	CD
9937	1023	2	.	.	.
9937	1024	1	STEWING	stewing	NN
9937	1024	2	OR	or	CC
9937	1024	3	SIMMERING.--The	simmering.--the	VB
9937	1024	4	cheap	cheap	JJ
9937	1024	5	cuts	cut	NNS
9937	1024	6	of	of	IN
9937	1024	7	meat	meat	NN
9937	1024	8	,	,	,
9937	1024	9	which	which	WDT
9937	1024	10	contain	contain	VBP
9937	1024	11	a	a	DT
9937	1024	12	great	great	JJ
9937	1024	13	deal	deal	NN
9937	1024	14	of	of	IN
9937	1024	15	flavor	flavor	NN
9937	1024	16	and	and	CC
9937	1024	17	are	be	VBP
9937	1024	18	so	so	RB
9937	1024	19	likely	likely	JJ
9937	1024	20	to	to	TO
9937	1024	21	be	be	VB
9937	1024	22	tough	tough	JJ
9937	1024	23	,	,	,
9937	1024	24	can	can	MD
9937	1024	25	not	not	RB
9937	1024	26	be	be	VB
9937	1024	27	prepared	prepare	VBN
9937	1024	28	by	by	IN
9937	1024	29	the	the	DT
9937	1024	30	quick	quick	JJ
9937	1024	31	methods	method	NNS
9937	1024	32	of	of	IN
9937	1024	33	cookery	cookery	NN
9937	1024	34	nor	nor	CC
9937	1024	35	by	by	IN
9937	1024	36	the	the	DT
9937	1024	37	application	application	NN
9937	1024	38	of	of	IN
9937	1024	39	high	high	JJ
9937	1024	40	temperature	temperature	NN
9937	1024	41	,	,	,
9937	1024	42	for	for	IN
9937	1024	43	the	the	DT
9937	1024	44	result	result	NN
9937	1024	45	would	would	MD
9937	1024	46	be	be	VB
9937	1024	47	a	a	DT
9937	1024	48	tough	tough	JJ
9937	1024	49	,	,	,
9937	1024	50	indigestible	indigestible	JJ
9937	1024	51	,	,	,
9937	1024	52	and	and	CC
9937	1024	53	unpalatable	unpalatable	JJ
9937	1024	54	dish	dish	NN
9937	1024	55	.	.	.
9937	1025	1	The	the	DT
9937	1025	2	long	long	JJ
9937	1025	3	,	,	,
9937	1025	4	slow	slow	JJ
9937	1025	5	cooking	cooking	NN
9937	1025	6	at	at	IN
9937	1025	7	a	a	DT
9937	1025	8	temperature	temperature	NN
9937	1025	9	lower	low	JJR
9937	1025	10	than	than	IN
9937	1025	11	boiling	boiling	NN
9937	1025	12	point	point	NN
9937	1025	13	,	,	,
9937	1025	14	which	which	WDT
9937	1025	15	is	be	VBZ
9937	1025	16	known	know	VBN
9937	1025	17	as	as	IN
9937	1025	18	stewing	stew	VBG
9937	1025	19	or	or	CC
9937	1025	20	simmering	simmer	VBG
9937	1025	21	,	,	,
9937	1025	22	should	should	MD
9937	1025	23	be	be	VB
9937	1025	24	applied	apply	VBN
9937	1025	25	.	.	.
9937	1026	1	In	in	IN
9937	1026	2	fact	fact	NN
9937	1026	3	,	,	,
9937	1026	4	no	no	DT
9937	1026	5	better	well	JJR
9937	1026	6	method	method	NN
9937	1026	7	for	for	IN
9937	1026	8	the	the	DT
9937	1026	9	preparation	preparation	NN
9937	1026	10	of	of	IN
9937	1026	11	tough	tough	JJ
9937	1026	12	pieces	piece	NNS
9937	1026	13	of	of	IN
9937	1026	14	meat	meat	NN
9937	1026	15	and	and	CC
9937	1026	16	old	old	JJ
9937	1026	17	fowl	fowl	NN
9937	1026	18	can	can	MD
9937	1026	19	be	be	VB
9937	1026	20	found	find	VBN
9937	1026	21	than	than	IN
9937	1026	22	this	this	DT
9937	1026	23	process	process	NN
9937	1026	24	,	,	,
9937	1026	25	for	for	IN
9937	1026	26	by	by	IN
9937	1026	27	it	-PRON-	PRP
9937	1026	28	the	the	DT
9937	1026	29	connective	connective	JJ
9937	1026	30	tissue	tissue	NN
9937	1026	31	and	and	CC
9937	1026	32	the	the	DT
9937	1026	33	muscle	muscle	NN
9937	1026	34	fibers	fiber	NNS
9937	1026	35	are	be	VBP
9937	1026	36	softened	soften	VBN
9937	1026	37	.	.	.
9937	1027	1	If	if	IN
9937	1027	2	the	the	DT
9937	1027	3	method	method	NN
9937	1027	4	is	be	VBZ
9937	1027	5	carried	carry	VBN
9937	1027	6	out	out	RP
9937	1027	7	in	in	IN
9937	1027	8	a	a	DT
9937	1027	9	tightly	tightly	RB
9937	1027	10	closed	close	VBN
9937	1027	11	vessel	vessel	NN
9937	1027	12	and	and	CC
9937	1027	13	only	only	RB
9937	1027	14	a	a	DT
9937	1027	15	small	small	JJ
9937	1027	16	amount	amount	NN
9937	1027	17	of	of	IN
9937	1027	18	liquid	liquid	NN
9937	1027	19	is	be	VBZ
9937	1027	20	used	use	VBN
9937	1027	21	,	,	,
9937	1027	22	there	there	EX
9937	1027	23	is	be	VBZ
9937	1027	24	no	no	DT
9937	1027	25	appreciable	appreciable	JJ
9937	1027	26	loss	loss	NN
9937	1027	27	of	of	IN
9937	1027	28	flavor	flavor	NN
9937	1027	29	except	except	IN
9937	1027	30	that	that	DT
9937	1027	31	carried	carry	VBD
9937	1027	32	into	into	IN
9937	1027	33	the	the	DT
9937	1027	34	liquid	liquid	NN
9937	1027	35	in	in	IN
9937	1027	36	which	which	WDT
9937	1027	37	the	the	DT
9937	1027	38	meat	meat	NN
9937	1027	39	cooks	cook	NNS
9937	1027	40	.	.	.
9937	1028	1	But	but	CC
9937	1028	2	since	since	IN
9937	1028	3	such	such	JJ
9937	1028	4	liquid	liquid	NN
9937	1028	5	is	be	VBZ
9937	1028	6	always	always	RB
9937	1028	7	used	use	VBN
9937	1028	8	,	,	,
9937	1028	9	the	the	DT
9937	1028	10	meat	meat	NN
9937	1028	11	being	be	VBG
9937	1028	12	usually	usually	RB
9937	1028	13	served	serve	VBN
9937	1028	14	in	in	IN
9937	1028	15	it	-PRON-	PRP
9937	1028	16	,	,	,
9937	1028	17	as	as	IN
9937	1028	18	in	in	IN
9937	1028	19	the	the	DT
9937	1028	20	case	case	NN
9937	1028	21	of	of	IN
9937	1028	22	stews	stew	NNS
9937	1028	23	,	,	,
9937	1028	24	there	there	EX
9937	1028	25	is	be	VBZ
9937	1028	26	no	no	DT
9937	1028	27	actual	actual	JJ
9937	1028	28	loss	loss	NN
9937	1028	29	.	.	.
9937	1029	1	To	to	TO
9937	1029	2	secure	secure	VB
9937	1029	3	the	the	DT
9937	1029	4	best	good	JJS
9937	1029	5	results	result	NNS
9937	1029	6	in	in	IN
9937	1029	7	the	the	DT
9937	1029	8	use	use	NN
9937	1029	9	of	of	IN
9937	1029	10	this	this	DT
9937	1029	11	method	method	NN
9937	1029	12	,	,	,
9937	1029	13	the	the	DT
9937	1029	14	meat	meat	NN
9937	1029	15	should	should	MD
9937	1029	16	be	be	VB
9937	1029	17	cut	cut	VBN
9937	1029	18	into	into	IN
9937	1029	19	small	small	JJ
9937	1029	20	pieces	piece	NNS
9937	1029	21	so	so	IN
9937	1029	22	as	as	IN
9937	1029	23	to	to	TO
9937	1029	24	expose	expose	VB
9937	1029	25	as	as	RB
9937	1029	26	much	much	JJ
9937	1029	27	surface	surface	NN
9937	1029	28	as	as	IN
9937	1029	29	possible	possible	JJ
9937	1029	30	.	.	.
9937	1030	1	Then	then	RB
9937	1030	2	the	the	DT
9937	1030	3	pieces	piece	NNS
9937	1030	4	should	should	MD
9937	1030	5	be	be	VB
9937	1030	6	put	put	VBN
9937	1030	7	into	into	IN
9937	1030	8	cold	cold	JJ
9937	1030	9	water	water	NN
9937	1030	10	rather	rather	RB
9937	1030	11	than	than	IN
9937	1030	12	hot	hot	JJ
9937	1030	13	,	,	,
9937	1030	14	in	in	IN
9937	1030	15	order	order	NN
9937	1030	16	that	that	IN
9937	1030	17	much	much	JJ
9937	1030	18	of	of	IN
9937	1030	19	the	the	DT
9937	1030	20	juices	juice	NNS
9937	1030	21	and	and	CC
9937	1030	22	flavoring	flavor	VBG
9937	1030	23	materials	material	NNS
9937	1030	24	may	may	MD
9937	1030	25	be	be	VB
9937	1030	26	dissolved	dissolve	VBN
9937	1030	27	.	.	.
9937	1031	1	When	when	WRB
9937	1031	2	this	this	DT
9937	1031	3	has	have	VBZ
9937	1031	4	been	be	VBN
9937	1031	5	accomplished	accomplish	VBN
9937	1031	6	,	,	,
9937	1031	7	the	the	DT
9937	1031	8	temperature	temperature	NN
9937	1031	9	should	should	MD
9937	1031	10	be	be	VB
9937	1031	11	gradually	gradually	RB
9937	1031	12	raised	raise	VBN
9937	1031	13	until	until	IN
9937	1031	14	it	-PRON-	PRP
9937	1031	15	nearly	nearly	RB
9937	1031	16	reaches	reach	VBZ
9937	1031	17	the	the	DT
9937	1031	18	boiling	boiling	NN
9937	1031	19	point	point	NN
9937	1031	20	.	.	.
9937	1032	1	If	if	IN
9937	1032	2	it	-PRON-	PRP
9937	1032	3	is	be	VBZ
9937	1032	4	kept	keep	VBN
9937	1032	5	at	at	IN
9937	1032	6	this	this	DT
9937	1032	7	point	point	NN
9937	1032	8	for	for	IN
9937	1032	9	several	several	JJ
9937	1032	10	hours	hour	NNS
9937	1032	11	,	,	,
9937	1032	12	the	the	DT
9937	1032	13	meat	meat	NN
9937	1032	14	will	will	MD
9937	1032	15	become	become	VB
9937	1032	16	tender	tender	JJ
9937	1032	17	and	and	CC
9937	1032	18	juicy	juicy	JJ
9937	1032	19	and	and	CC
9937	1032	20	a	a	DT
9937	1032	21	rich	rich	JJ
9937	1032	22	,	,	,
9937	1032	23	tasty	tasty	JJ
9937	1032	24	broth	broth	NN
9937	1032	25	will	will	MD
9937	1032	26	also	also	RB
9937	1032	27	be	be	VB
9937	1032	28	obtained	obtain	VBN
9937	1032	29	.	.	.
9937	1033	1	29	29	CD
9937	1033	2	.	.	.
9937	1034	1	BRAIZING.--Meat	BRAIZING.--Meat	VBG
9937	1034	2	cooked	cook	VBN
9937	1034	3	by	by	IN
9937	1034	4	the	the	DT
9937	1034	5	method	method	NN
9937	1034	6	of	of	IN
9937	1034	7	braizing	braizing	NN
9937	1034	8	,	,	,
9937	1034	9	which	which	WDT
9937	1034	10	is	be	VBZ
9937	1034	11	in	in	IN
9937	1034	12	reality	reality	NN
9937	1034	13	a	a	DT
9937	1034	14	combination	combination	NN
9937	1034	15	of	of	IN
9937	1034	16	stewing	stewing	NN
9937	1034	17	and	and	CC
9937	1034	18	baking	baking	NN
9937	1034	19	,	,	,
9937	1034	20	is	be	VBZ
9937	1034	21	first	first	RB
9937	1034	22	subjected	subject	VBN
9937	1034	23	to	to	IN
9937	1034	24	the	the	DT
9937	1034	25	intense	intense	JJ
9937	1034	26	dry	dry	JJ
9937	1034	27	heat	heat	NN
9937	1034	28	of	of	IN
9937	1034	29	the	the	DT
9937	1034	30	oven	oven	NN
9937	1034	31	and	and	CC
9937	1034	32	then	then	RB
9937	1034	33	cooked	cook	VBN
9937	1034	34	slowly	slowly	RB
9937	1034	35	in	in	IN
9937	1034	36	the	the	DT
9937	1034	37	steam	steam	NN
9937	1034	38	of	of	IN
9937	1034	39	the	the	DT
9937	1034	40	water	water	NN
9937	1034	41	that	that	WDT
9937	1034	42	surrounds	surround	VBZ
9937	1034	43	it	-PRON-	PRP
9937	1034	44	.	.	.
9937	1035	1	To	to	TO
9937	1035	2	cook	cook	VB
9937	1035	3	meat	meat	NN
9937	1035	4	in	in	IN
9937	1035	5	this	this	DT
9937	1035	6	way	way	NN
9937	1035	7	,	,	,
9937	1035	8	a	a	DT
9937	1035	9	pan	pan	NN
9937	1035	10	must	must	MD
9937	1035	11	be	be	VB
9937	1035	12	used	use	VBN
9937	1035	13	that	that	WDT
9937	1035	14	will	will	MD
9937	1035	15	permit	permit	VB
9937	1035	16	the	the	DT
9937	1035	17	meat	meat	NN
9937	1035	18	to	to	TO
9937	1035	19	be	be	VB
9937	1035	20	raised	raise	VBN
9937	1035	21	on	on	IN
9937	1035	22	a	a	DT
9937	1035	23	rack	rack	NN
9937	1035	24	that	that	WDT
9937	1035	25	extends	extend	VBZ
9937	1035	26	above	above	IN
9937	1035	27	a	a	DT
9937	1035	28	small	small	JJ
9937	1035	29	quantity	quantity	NN
9937	1035	30	of	of	IN
9937	1035	31	water	water	NN
9937	1035	32	.	.	.
9937	1036	1	By	by	IN
9937	1036	2	this	this	DT
9937	1036	3	method	method	NN
9937	1036	4	a	a	DT
9937	1036	5	certain	certain	JJ
9937	1036	6	amount	amount	NN
9937	1036	7	of	of	IN
9937	1036	8	juice	juice	NN
9937	1036	9	from	from	IN
9937	1036	10	the	the	DT
9937	1036	11	meat	meat	NN
9937	1036	12	is	be	VBZ
9937	1036	13	taken	take	VBN
9937	1036	14	up	up	RP
9937	1036	15	by	by	IN
9937	1036	16	the	the	DT
9937	1036	17	water	water	NN
9937	1036	18	,	,	,
9937	1036	19	but	but	CC
9937	1036	20	the	the	DT
9937	1036	21	connective	connective	JJ
9937	1036	22	tissue	tissue	NN
9937	1036	23	is	be	VBZ
9937	1036	24	well	well	RB
9937	1036	25	softened	soften	VBN
9937	1036	26	unless	unless	IN
9937	1036	27	the	the	DT
9937	1036	28	cooking	cooking	NN
9937	1036	29	is	be	VBZ
9937	1036	30	done	do	VBN
9937	1036	31	at	at	IN
9937	1036	32	too	too	RB
9937	1036	33	high	high	JJ
9937	1036	34	a	a	DT
9937	1036	35	temperature	temperature	NN
9937	1036	36	.	.	.
9937	1037	1	30	30	CD
9937	1037	2	.	.	.
9937	1038	1	FRICASSEEING.--As	FRICASSEEING.--As	NNP
9937	1038	2	has	have	VBZ
9937	1038	3	already	already	RB
9937	1038	4	been	be	VBN
9937	1038	5	learned	learn	VBN
9937	1038	6	,	,	,
9937	1038	7	fricasseeing	fricassee	VBG
9937	1038	8	is	be	VBZ
9937	1038	9	a	a	DT
9937	1038	10	combination	combination	NN
9937	1038	11	of	of	IN
9937	1038	12	sautéing	sautéing	NN
9937	1038	13	and	and	CC
9937	1038	14	stewing	stewing	NN
9937	1038	15	.	.	.
9937	1039	1	The	the	DT
9937	1039	2	sautéing	sautéing	NN
9937	1039	3	coagulates	coagulate	VBZ
9937	1039	4	the	the	DT
9937	1039	5	surface	surface	NN
9937	1039	6	proteins	protein	NNS
9937	1039	7	and	and	CC
9937	1039	8	prevents	prevent	NNS
9937	1039	9	,	,	,
9937	1039	10	to	to	IN
9937	1039	11	some	some	DT
9937	1039	12	extent	extent	NN
9937	1039	13	,	,	,
9937	1039	14	the	the	DT
9937	1039	15	loss	loss	NN
9937	1039	16	of	of	IN
9937	1039	17	flavor	flavor	NN
9937	1039	18	that	that	WDT
9937	1039	19	would	would	MD
9937	1039	20	occur	occur	VB
9937	1039	21	in	in	IN
9937	1039	22	the	the	DT
9937	1039	23	subsequent	subsequent	JJ
9937	1039	24	stewing	stewing	NN
9937	1039	25	if	if	IN
9937	1039	26	the	the	DT
9937	1039	27	surface	surface	NN
9937	1039	28	were	be	VBD
9937	1039	29	not	not	RB
9937	1039	30	hardened	harden	VBN
9937	1039	31	.	.	.
9937	1040	1	To	to	TO
9937	1040	2	produce	produce	VB
9937	1040	3	a	a	DT
9937	1040	4	tender	tender	NN
9937	1040	5	,	,	,
9937	1040	6	tasty	tasty	JJ
9937	1040	7	dish	dish	NN
9937	1040	8	,	,	,
9937	1040	9	fricasseeing	fricasseeing	NN
9937	1040	10	should	should	MD
9937	1040	11	be	be	VB
9937	1040	12	a	a	DT
9937	1040	13	long	long	JJ
9937	1040	14	,	,	,
9937	1040	15	slow	slow	JJ
9937	1040	16	process	process	NN
9937	1040	17	.	.	.
9937	1041	1	This	this	DT
9937	1041	2	method	method	NN
9937	1041	3	is	be	VBZ
9937	1041	4	seldom	seldom	RB
9937	1041	5	applied	apply	VBN
9937	1041	6	to	to	IN
9937	1041	7	tender	tender	JJ
9937	1041	8	,	,	,
9937	1041	9	expensive	expensive	JJ
9937	1041	10	cuts	cut	NNS
9937	1041	11	of	of	IN
9937	1041	12	meat	meat	NN
9937	1041	13	and	and	CC
9937	1041	14	to	to	IN
9937	1041	15	young	young	JJ
9937	1041	16	chickens	chicken	NNS
9937	1041	17	,	,	,
9937	1041	18	but	but	CC
9937	1041	19	is	be	VBZ
9937	1041	20	used	use	VBN
9937	1041	21	for	for	IN
9937	1041	22	fowl	fowl	NN
9937	1041	23	and	and	CC
9937	1041	24	for	for	IN
9937	1041	25	pieces	piece	NNS
9937	1041	26	of	of	IN
9937	1041	27	meat	meat	NN
9937	1041	28	that	that	WDT
9937	1041	29	would	would	MD
9937	1041	30	not	not	RB
9937	1041	31	make	make	VB
9937	1041	32	appetizing	appetize	VBG
9937	1041	33	dishes	dish	NNS
9937	1041	34	if	if	IN
9937	1041	35	prepared	prepare	VBN
9937	1041	36	by	by	IN
9937	1041	37	a	a	DT
9937	1041	38	quicker	quick	JJR
9937	1041	39	method	method	NN
9937	1041	40	.	.	.
9937	1042	1	TIME	TIME	NNP
9937	1042	2	REQUIRED	REQUIRED	NNP
9937	1042	3	FOR	for	IN
9937	1042	4	COOKING	COOKING	NNP
9937	1042	5	MEAT	MEAT	NNP
9937	1042	6	31	31	CD
9937	1042	7	.	.	.
9937	1043	1	The	the	DT
9937	1043	2	length	length	NN
9937	1043	3	of	of	IN
9937	1043	4	time	time	NN
9937	1043	5	required	require	VBN
9937	1043	6	for	for	IN
9937	1043	7	cooking	cook	VBG
9937	1043	8	various	various	JJ
9937	1043	9	kinds	kind	NNS
9937	1043	10	of	of	IN
9937	1043	11	meat	meat	NN
9937	1043	12	is	be	VBZ
9937	1043	13	usually	usually	RB
9937	1043	14	puzzling	puzzle	VBG
9937	1043	15	to	to	IN
9937	1043	16	those	those	DT
9937	1043	17	inexperienced	inexperienced	JJ
9937	1043	18	in	in	IN
9937	1043	19	cookery	cookery	NN
9937	1043	20	.	.	.
9937	1044	1	The	the	DT
9937	1044	2	difference	difference	NN
9937	1044	3	between	between	IN
9937	1044	4	a	a	DT
9937	1044	5	dry	dry	JJ
9937	1044	6	,	,	,
9937	1044	7	hard	hard	JJ
9937	1044	8	beef	beef	NN
9937	1044	9	roast	roast	NN
9937	1044	10	and	and	CC
9937	1044	11	a	a	DT
9937	1044	12	tender	tender	NN
9937	1044	13	,	,	,
9937	1044	14	moist	moist	JJ
9937	1044	15	,	,	,
9937	1044	16	juicy	juicy	JJ
9937	1044	17	one	one	CD
9937	1044	18	is	be	VBZ
9937	1044	19	due	due	JJ
9937	1044	20	to	to	IN
9937	1044	21	the	the	DT
9937	1044	22	length	length	NN
9937	1044	23	of	of	IN
9937	1044	24	time	time	NN
9937	1044	25	allowed	allow	VBN
9937	1044	26	for	for	IN
9937	1044	27	cooking	cooking	NN
9937	1044	28	.	.	.
9937	1045	1	Overdone	overdone	NN
9937	1045	2	meats	meat	NNS
9937	1045	3	of	of	IN
9937	1045	4	any	any	DT
9937	1045	5	kind	kind	NN
9937	1045	6	are	be	VBP
9937	1045	7	not	not	RB
9937	1045	8	likely	likely	JJ
9937	1045	9	to	to	TO
9937	1045	10	be	be	VB
9937	1045	11	tasty	tasty	JJ
9937	1045	12	.	.	.
9937	1046	1	Therefore	therefore	RB
9937	1046	2	,	,	,
9937	1046	3	it	-PRON-	PRP
9937	1046	4	should	should	MD
9937	1046	5	be	be	VB
9937	1046	6	remembered	remember	VBN
9937	1046	7	that	that	IN
9937	1046	8	when	when	WRB
9937	1046	9	dry	dry	JJ
9937	1046	10	heat	heat	NN
9937	1046	11	is	be	VBZ
9937	1046	12	used	use	VBN
9937	1046	13	,	,	,
9937	1046	14	as	as	IN
9937	1046	15	in	in	IN
9937	1046	16	baking	baking	NN
9937	1046	17	,	,	,
9937	1046	18	roasting	roast	VBG
9937	1046	19	,	,	,
9937	1046	20	broiling	broiling	NN
9937	1046	21	,	,	,
9937	1046	22	etc	etc	FW
9937	1046	23	.	.	FW
9937	1046	24	,	,	,
9937	1046	25	the	the	DT
9937	1046	26	longer	long	JJR
9937	1046	27	the	the	DT
9937	1046	28	heat	heat	NN
9937	1046	29	is	be	VBZ
9937	1046	30	applied	apply	VBN
9937	1046	31	the	the	DT
9937	1046	32	greater	great	JJR
9937	1046	33	will	will	MD
9937	1046	34	be	be	VB
9937	1046	35	the	the	DT
9937	1046	36	evaporation	evaporation	NN
9937	1046	37	of	of	IN
9937	1046	38	moisture	moisture	NN
9937	1046	39	and	and	CC
9937	1046	40	the	the	DT
9937	1046	41	consequent	consequent	JJ
9937	1046	42	shrinkage	shrinkage	NN
9937	1046	43	in	in	IN
9937	1046	44	the	the	DT
9937	1046	45	meat	meat	NN
9937	1046	46	.	.	.
9937	1047	1	A	a	DT
9937	1047	2	general	general	JJ
9937	1047	3	rule	rule	NN
9937	1047	4	for	for	IN
9937	1047	5	cooking	cook	VBG
9937	1047	6	meat	meat	NN
9937	1047	7	in	in	IN
9937	1047	8	the	the	DT
9937	1047	9	oven	oven	NN
9937	1047	10	is	be	VBZ
9937	1047	11	to	to	TO
9937	1047	12	allow	allow	VB
9937	1047	13	15	15	CD
9937	1047	14	minutes	minute	NNS
9937	1047	15	for	for	IN
9937	1047	16	each	each	DT
9937	1047	17	pound	pound	NN
9937	1047	18	and	and	CC
9937	1047	19	15	15	CD
9937	1047	20	minutes	minute	NNS
9937	1047	21	extra	extra	JJ
9937	1047	22	.	.	.
9937	1048	1	If	if	IN
9937	1048	2	it	-PRON-	PRP
9937	1048	3	is	be	VBZ
9937	1048	4	to	to	TO
9937	1048	5	be	be	VB
9937	1048	6	cooked	cook	VBN
9937	1048	7	by	by	IN
9937	1048	8	broiling	broil	VBG
9937	1048	9	,	,	,
9937	1048	10	allow	allow	VB
9937	1048	11	10	10	CD
9937	1048	12	minutes	minute	NNS
9937	1048	13	for	for	IN
9937	1048	14	each	each	DT
9937	1048	15	pound	pound	NN
9937	1048	16	and	and	CC
9937	1048	17	10	10	CD
9937	1048	18	minutes	minute	NNS
9937	1048	19	extra	extra	JJ
9937	1048	20	;	;	:
9937	1048	21	by	by	IN
9937	1048	22	boiling	boil	VBG
9937	1048	23	,	,	,
9937	1048	24	20	20	CD
9937	1048	25	minutes	minute	NNS
9937	1048	26	for	for	IN
9937	1048	27	each	each	DT
9937	1048	28	pound	pound	NN
9937	1048	29	and	and	CC
9937	1048	30	20	20	CD
9937	1048	31	minutes	minute	NNS
9937	1048	32	extra	extra	JJ
9937	1048	33	;	;	:
9937	1048	34	and	and	CC
9937	1048	35	by	by	IN
9937	1048	36	simmering	simmer	VBG
9937	1048	37	,	,	,
9937	1048	38	30	30	CD
9937	1048	39	minutes	minute	NNS
9937	1048	40	for	for	IN
9937	1048	41	each	each	DT
9937	1048	42	pound	pound	NN
9937	1048	43	.	.	.
9937	1049	1	In	in	IN
9937	1049	2	Table	table	NN
9937	1049	3	I	-PRON-	PRP
9937	1049	4	is	be	VBZ
9937	1049	5	given	give	VBN
9937	1049	6	the	the	DT
9937	1049	7	number	number	NN
9937	1049	8	of	of	IN
9937	1049	9	minutes	minute	NNS
9937	1049	10	generally	generally	RB
9937	1049	11	allowed	allow	VBN
9937	1049	12	for	for	IN
9937	1049	13	cooking	cook	VBG
9937	1049	14	1	1	CD
9937	1049	15	pound	pound	NN
9937	1049	16	of	of	IN
9937	1049	17	each	each	DT
9937	1049	18	of	of	IN
9937	1049	19	the	the	DT
9937	1049	20	various	various	JJ
9937	1049	21	cuts	cut	NNS
9937	1049	22	of	of	IN
9937	1049	23	beef	beef	NN
9937	1049	24	,	,	,
9937	1049	25	veal	veal	NN
9937	1049	26	,	,	,
9937	1049	27	mutton	mutton	NN
9937	1049	28	,	,	,
9937	1049	29	lamb	lamb	NN
9937	1049	30	,	,	,
9937	1049	31	and	and	CC
9937	1049	32	pork	pork	NN
9937	1049	33	by	by	IN
9937	1049	34	the	the	DT
9937	1049	35	different	different	JJ
9937	1049	36	cookery	cookery	NN
9937	1049	37	methods	method	NNS
9937	1049	38	.	.	.
9937	1050	1	This	this	DT
9937	1050	2	table	table	NN
9937	1050	3	should	should	MD
9937	1050	4	be	be	VB
9937	1050	5	referred	refer	VBN
9937	1050	6	to	to	IN
9937	1050	7	in	in	IN
9937	1050	8	studying	study	VBG
9937	1050	9	the	the	DT
9937	1050	10	two	two	CD
9937	1050	11	Sections	section	NNS
9937	1050	12	pertaining	pertain	VBG
9937	1050	13	to	to	IN
9937	1050	14	meat	meat	NN
9937	1050	15	.	.	.
9937	1051	1	TABLE	TABLE	NNS
9937	1051	2	I	-PRON-	PRP
9937	1051	3	TIME	time	VBP
9937	1051	4	TABLE	TABLE	NNS
9937	1051	5	FOR	for	IN
9937	1051	6	COOKING	COOKING	NNP
9937	1051	7	MEATS	MEATS	NNP
9937	1051	8	NAME	NAME	NNP
9937	1051	9	OF	of	IN
9937	1051	10	CUT	CUT	NNP
9937	1051	11	COOKERY	COOKERY	NNP
9937	1051	12	METHOD	METHOD	NNP
9937	1051	13	TIME	time	NN
9937	1051	14	PER	per	IN
9937	1051	15	POUND	pound	NN
9937	1051	16	MINUTES	minute	NNS
9937	1051	17	BEEF	beef	NN
9937	1051	18	Round	Round	NNP
9937	1051	19	Roasting	roast	VBG
9937	1051	20	12	12	CD
9937	1051	21	to	to	TO
9937	1051	22	15	15	CD
9937	1051	23	Ribs	Ribs	NNP
9937	1051	24	Roasting	Roasting	NNP
9937	1051	25	,	,	,
9937	1051	26	well	well	RB
9937	1051	27	done	do	VBN
9937	1051	28	12	12	CD
9937	1051	29	to	to	TO
9937	1051	30	15	15	CD
9937	1051	31	Ribs	Ribs	NNP
9937	1051	32	Roasting	Roasting	NNP
9937	1051	33	,	,	,
9937	1051	34	rare	rare	JJ
9937	1051	35	8	8	CD
9937	1051	36	to	to	TO
9937	1051	37	10	10	CD
9937	1051	38	Rump	Rump	NNP
9937	1051	39	Roasting	roast	VBG
9937	1051	40	12	12	CD
9937	1051	41	to	to	TO
9937	1051	42	15	15	CD
9937	1051	43	Sirloin	Sirloin	NNP
9937	1051	44	Roasting	Roasting	NNP
9937	1051	45	,	,	,
9937	1051	46	rare	rare	JJ
9937	1051	47	8	8	CD
9937	1051	48	to	to	TO
9937	1051	49	10	10	CD
9937	1051	50	Rolled	roll	VBN
9937	1051	51	roast	roast	NN
9937	1051	52	Roasting	roast	VBG
9937	1051	53	12	12	CD
9937	1051	54	to	to	TO
9937	1051	55	15	15	CD
9937	1051	56	Steaks	Steaks	NNP
9937	1051	57	Broiling	Broiling	NNP
9937	1051	58	,	,	,
9937	1051	59	well	well	RB
9937	1051	60	done	do	VBN
9937	1051	61	12	12	CD
9937	1051	62	to	to	TO
9937	1051	63	15	15	CD
9937	1051	64	Steaks	Steaks	NNP
9937	1051	65	Broiling	Broiling	NNP
9937	1051	66	,	,	,
9937	1051	67	rare	rare	JJ
9937	1051	68	8	8	CD
9937	1051	69	to	to	TO
9937	1051	70	10	10	CD
9937	1051	71	Fresh	fresh	JJ
9937	1051	72	beef	beef	NN
9937	1051	73	Boiling	boil	VBG
9937	1051	74	20	20	CD
9937	1051	75	to	to	TO
9937	1051	76	25	25	CD
9937	1051	77	Corned	corn	VBN
9937	1051	78	beef	beef	NN
9937	1051	79	Boiling	boil	VBG
9937	1051	80	25	25	CD
9937	1051	81	to	to	TO
9937	1051	82	30	30	CD
9937	1051	83	Any	any	DT
9937	1051	84	cut	cut	NN
9937	1051	85	Simmering	simmer	VBG
9937	1051	86	30	30	CD
9937	1051	87	Chuck	Chuck	NNP
9937	1051	88	Braizing	Braizing	NNP
9937	1051	89	25	25	CD
9937	1051	90	to	to	TO
9937	1051	91	30	30	CD
9937	1051	92	VEAL	veal	NN
9937	1051	93	Leg	Leg	NNP
9937	1051	94	Roasting	roast	VBG
9937	1051	95	20	20	CD
9937	1051	96	Chops	Chops	NNPS
9937	1051	97	or	or	CC
9937	1051	98	steak	steak	VB
9937	1051	99	Broiling	Broiling	NNP
9937	1051	100	8	8	CD
9937	1051	101	to	to	TO
9937	1051	102	30	30	CD
9937	1051	103	Shoulder	Shoulder	NNP
9937	1051	104	Braizing	Braizing	NNP
9937	1051	105	30	30	CD
9937	1051	106	to	to	TO
9937	1051	107	40	40	CD
9937	1051	108	MUTTON	MUTTON	NNP
9937	1051	109	Leg	Leg	NNP
9937	1051	110	Roasting	roast	VBG
9937	1051	111	15	15	CD
9937	1051	112	to	to	TO
9937	1051	113	20	20	CD
9937	1051	114	Shoulder	Shoulder	NNP
9937	1051	115	Roasting	roast	VBG
9937	1051	116	15	15	CD
9937	1051	117	to	to	TO
9937	1051	118	20	20	CD
9937	1051	119	Leg	Leg	NNP
9937	1051	120	Braizing	braize	VBG
9937	1051	121	40	40	CD
9937	1051	122	to	to	TO
9937	1051	123	50	50	CD
9937	1051	124	Leg	Leg	NNP
9937	1051	125	Boiling	boil	VBG
9937	1051	126	15	15	CD
9937	1051	127	to	to	TO
9937	1051	128	25	25	CD
9937	1051	129	Chops	chop	NNS
9937	1051	130	Broiling	broil	VBG
9937	1051	131	10	10	CD
9937	1051	132	to	to	TO
9937	1051	133	12	12	CD
9937	1051	134	LAMB	LAMB	NNP
9937	1051	135	Loin	Loin	NNP
9937	1051	136	or	or	CC
9937	1051	137	saddle	saddle	VB
9937	1051	138	Roasting	roast	VBG
9937	1051	139	15	15	CD
9937	1051	140	to	to	TO
9937	1051	141	20	20	CD
9937	1051	142	Leg	Leg	NNP
9937	1051	143	Roasting	roast	VBG
9937	1051	144	15	15	CD
9937	1051	145	to	to	TO
9937	1051	146	20	20	CD
9937	1051	147	Chops	chop	NNS
9937	1051	148	Broiling	Broiling	NNP
9937	1051	149	8	8	CD
9937	1051	150	to	to	TO
9937	1051	151	10	10	CD
9937	1051	152	PORK	PORK	NNP
9937	1051	153	Shoulder	Shoulder	NNP
9937	1051	154	or	or	CC
9937	1051	155	ribs	rib	NNS
9937	1051	156	Roasting	roast	VBG
9937	1051	157	20	20	CD
9937	1051	158	to	to	TO
9937	1051	159	25	25	CD
9937	1051	160	Ham	Ham	NNP
9937	1051	161	Boiled	boil	VBN
9937	1051	162	20	20	CD
9937	1051	163	to	to	TO
9937	1051	164	30	30	CD
9937	1051	165	Chops	chop	NNS
9937	1051	166	Broiled	broil	VBN
9937	1051	167	8	8	CD
9937	1051	168	to	to	TO
9937	1051	169	10	10	CD
9937	1051	170	*	*	NFP
9937	1051	171	*	*	NFP
9937	1051	172	*	*	NFP
9937	1051	173	*	*	NFP
9937	1051	174	*	*	NFP
9937	1051	175	BEEF	beef	NN
9937	1051	176	GENERAL	general	NN
9937	1051	177	CHARACTERISTICS	characteristic	NNS
9937	1051	178	OF	of	IN
9937	1051	179	BEEF	BEEF	NNP
9937	1051	180	32	32	CD
9937	1051	181	.	.	.
9937	1052	1	As	as	IN
9937	1052	2	is	be	VBZ
9937	1052	3	generally	generally	RB
9937	1052	4	known	know	VBN
9937	1052	5	,	,	,
9937	1052	6	BEEF	BEEF	NNP
9937	1052	7	is	be	VBZ
9937	1052	8	the	the	DT
9937	1052	9	flesh	flesh	NN
9937	1052	10	of	of	IN
9937	1052	11	a	a	DT
9937	1052	12	slaughtered	slaughter	VBN
9937	1052	13	steer	steer	NN
9937	1052	14	,	,	,
9937	1052	15	cow	cow	NN
9937	1052	16	,	,	,
9937	1052	17	or	or	CC
9937	1052	18	other	other	JJ
9937	1052	19	adult	adult	NN
9937	1052	20	bovine	bovine	JJ
9937	1052	21	animal	animal	NN
9937	1052	22	.	.	.
9937	1053	1	These	these	DT
9937	1053	2	animals	animal	NNS
9937	1053	3	may	may	MD
9937	1053	4	be	be	VB
9937	1053	5	sold	sell	VBN
9937	1053	6	to	to	TO
9937	1053	7	be	be	VB
9937	1053	8	slaughtered	slaughter	VBN
9937	1053	9	as	as	RB
9937	1053	10	young	young	JJ
9937	1053	11	as	as	IN
9937	1053	12	1	1	CD
9937	1053	13	-	-	SYM
9937	1053	14	1/2	1/2	CD
9937	1053	15	to	to	IN
9937	1053	16	2	2	CD
9937	1053	17	years	year	NNS
9937	1053	18	old	old	JJ
9937	1053	19	,	,	,
9937	1053	20	but	but	CC
9937	1053	21	beef	beef	NN
9937	1053	22	of	of	IN
9937	1053	23	the	the	DT
9937	1053	24	best	good	JJS
9937	1053	25	quality	quality	NN
9937	1053	26	is	be	VBZ
9937	1053	27	obtained	obtain	VBN
9937	1053	28	from	from	IN
9937	1053	29	them	-PRON-	PRP
9937	1053	30	when	when	WRB
9937	1053	31	they	-PRON-	PRP
9937	1053	32	are	be	VBP
9937	1053	33	from	from	IN
9937	1053	34	3	3	CD
9937	1053	35	to	to	IN
9937	1053	36	4	4	CD
9937	1053	37	years	year	NNS
9937	1053	38	of	of	IN
9937	1053	39	age	age	NN
9937	1053	40	.	.	.
9937	1054	1	Ranging	range	VBG
9937	1054	2	from	from	IN
9937	1054	3	the	the	DT
9937	1054	4	highest	high	JJS
9937	1054	5	quality	quality	NN
9937	1054	6	down	down	RB
9937	1054	7	to	to	IN
9937	1054	8	the	the	DT
9937	1054	9	lowest	low	JJS
9937	1054	10	,	,	,
9937	1054	11	beef	beef	NN
9937	1054	12	is	be	VBZ
9937	1054	13	designated	designate	VBN
9937	1054	14	by	by	IN
9937	1054	15	the	the	DT
9937	1054	16	butcher	butcher	NN
9937	1054	17	as	as	IN
9937	1054	18	prime	prime	JJ
9937	1054	19	,	,	,
9937	1054	20	extra	extra	RB
9937	1054	21	fancy	fancy	JJ
9937	1054	22	,	,	,
9937	1054	23	fancy	fancy	JJ
9937	1054	24	,	,	,
9937	1054	25	extra	extra	JJ
9937	1054	26	choice	choice	NN
9937	1054	27	,	,	,
9937	1054	28	choice	choice	NN
9937	1054	29	,	,	,
9937	1054	30	good	good	NN
9937	1054	31	,	,	,
9937	1054	32	and	and	CC
9937	1054	33	poor	poor	JJ
9937	1054	34	.	.	.
9937	1055	1	In	in	IN
9937	1055	2	a	a	DT
9937	1055	3	market	market	NN
9937	1055	4	where	where	WRB
9937	1055	5	trade	trade	NN
9937	1055	6	is	be	VBZ
9937	1055	7	large	large	JJ
9937	1055	8	and	and	CC
9937	1055	9	varied	varied	JJ
9937	1055	10	,	,	,
9937	1055	11	it	-PRON-	PRP
9937	1055	12	is	be	VBZ
9937	1055	13	possible	possible	JJ
9937	1055	14	to	to	TO
9937	1055	15	make	make	VB
9937	1055	16	such	such	JJ
9937	1055	17	use	use	NN
9937	1055	18	of	of	IN
9937	1055	19	meat	meat	NN
9937	1055	20	as	as	IN
9937	1055	21	to	to	TO
9937	1055	22	get	get	VB
9937	1055	23	a	a	DT
9937	1055	24	higher	high	JJR
9937	1055	25	price	price	NN
9937	1055	26	for	for	IN
9937	1055	27	the	the	DT
9937	1055	28	better	well	JJR
9937	1055	29	qualities	quality	NNS
9937	1055	30	than	than	IN
9937	1055	31	can	can	MD
9937	1055	32	be	be	VB
9937	1055	33	obtained	obtain	VBN
9937	1055	34	in	in	IN
9937	1055	35	other	other	JJ
9937	1055	36	markets	market	NNS
9937	1055	37	.	.	.
9937	1056	1	33	33	CD
9937	1056	2	.	.	.
9937	1057	1	When	when	WRB
9937	1057	2	the	the	DT
9937	1057	3	quality	quality	NN
9937	1057	4	of	of	IN
9937	1057	5	beef	beef	NN
9937	1057	6	is	be	VBZ
9937	1057	7	to	to	TO
9937	1057	8	be	be	VB
9937	1057	9	determined	determine	VBN
9937	1057	10	,	,	,
9937	1057	11	the	the	DT
9937	1057	12	amount	amount	NN
9937	1057	13	,	,	,
9937	1057	14	quality	quality	NN
9937	1057	15	,	,	,
9937	1057	16	and	and	CC
9937	1057	17	color	color	NN
9937	1057	18	of	of	IN
9937	1057	19	the	the	DT
9937	1057	20	flesh	flesh	NN
9937	1057	21	,	,	,
9937	1057	22	bone	bone	NN
9937	1057	23	,	,	,
9937	1057	24	and	and	CC
9937	1057	25	fat	fat	NN
9937	1057	26	must	must	MD
9937	1057	27	be	be	VB
9937	1057	28	considered	consider	VBN
9937	1057	29	.	.	.
9937	1058	1	The	the	DT
9937	1058	2	surface	surface	NN
9937	1058	3	of	of	IN
9937	1058	4	a	a	DT
9937	1058	5	freshly	freshly	RB
9937	1058	6	cut	cut	JJ
9937	1058	7	piece	piece	NN
9937	1058	8	of	of	IN
9937	1058	9	beef	beef	NN
9937	1058	10	should	should	MD
9937	1058	11	be	be	VB
9937	1058	12	bright	bright	JJ
9937	1058	13	red	red	JJ
9937	1058	14	in	in	IN
9937	1058	15	color	color	NN
9937	1058	16	.	.	.
9937	1059	1	When	when	WRB
9937	1059	2	it	-PRON-	PRP
9937	1059	3	is	be	VBZ
9937	1059	4	exposed	expose	VBN
9937	1059	5	to	to	IN
9937	1059	6	the	the	DT
9937	1059	7	air	air	NN
9937	1059	8	for	for	IN
9937	1059	9	some	some	DT
9937	1059	10	time	time	NN
9937	1059	11	,	,	,
9937	1059	12	the	the	DT
9937	1059	13	action	action	NN
9937	1059	14	of	of	IN
9937	1059	15	the	the	DT
9937	1059	16	air	air	NN
9937	1059	17	on	on	IN
9937	1059	18	the	the	DT
9937	1059	19	blood	blood	NN
9937	1059	20	causes	cause	VBZ
9937	1059	21	it	-PRON-	PRP
9937	1059	22	to	to	TO
9937	1059	23	become	become	VB
9937	1059	24	darker	dark	JJR
9937	1059	25	,	,	,
9937	1059	26	but	but	CC
9937	1059	27	even	even	RB
9937	1059	28	this	this	DT
9937	1059	29	color	color	NN
9937	1059	30	should	should	MD
9937	1059	31	be	be	VB
9937	1059	32	a	a	DT
9937	1059	33	good	good	JJ
9937	1059	34	clear	clear	JJ
9937	1059	35	red	red	NN
9937	1059	36	.	.	.
9937	1060	1	Any	any	DT
9937	1060	2	unusual	unusual	JJ
9937	1060	3	color	color	NN
9937	1060	4	is	be	VBZ
9937	1060	5	looked	look	VBN
9937	1060	6	on	on	RP
9937	1060	7	with	with	IN
9937	1060	8	suspicion	suspicion	NN
9937	1060	9	by	by	IN
9937	1060	10	a	a	DT
9937	1060	11	person	person	NN
9937	1060	12	who	who	WP
9937	1060	13	understands	understand	VBZ
9937	1060	14	the	the	DT
9937	1060	15	requirements	requirement	NNS
9937	1060	16	of	of	IN
9937	1060	17	good	good	JJ
9937	1060	18	meat	meat	NN
9937	1060	19	.	.	.
9937	1061	1	To	to	TO
9937	1061	2	obtain	obtain	VB
9937	1061	3	beef	beef	NN
9937	1061	4	of	of	IN
9937	1061	5	the	the	DT
9937	1061	6	best	good	JJS
9937	1061	7	quality	quality	NN
9937	1061	8	,	,	,
9937	1061	9	it	-PRON-	PRP
9937	1061	10	should	should	MD
9937	1061	11	be	be	VB
9937	1061	12	cut	cut	VBN
9937	1061	13	crosswise	crosswise	NN
9937	1061	14	of	of	IN
9937	1061	15	the	the	DT
9937	1061	16	fiber	fiber	NN
9937	1061	17	.	.	.
9937	1062	1	In	in	IN
9937	1062	2	fact	fact	NN
9937	1062	3	,	,	,
9937	1062	4	the	the	DT
9937	1062	5	way	way	NN
9937	1062	6	in	in	IN
9937	1062	7	which	which	WDT
9937	1062	8	meat	meat	NN
9937	1062	9	is	be	VBZ
9937	1062	10	cut	cut	VBN
9937	1062	11	determines	determine	NNS
9937	1062	12	to	to	IN
9937	1062	13	a	a	DT
9937	1062	14	great	great	JJ
9937	1062	15	extent	extent	NN
9937	1062	16	the	the	DT
9937	1062	17	difference	difference	NN
9937	1062	18	between	between	IN
9937	1062	19	tender	tender	NN
9937	1062	20	and	and	CC
9937	1062	21	tough	tough	JJ
9937	1062	22	meat	meat	NN
9937	1062	23	and	and	CC
9937	1062	24	,	,	,
9937	1062	25	consequently	consequently	RB
9937	1062	26	,	,	,
9937	1062	27	the	the	DT
9937	1062	28	price	price	NN
9937	1062	29	that	that	WDT
9937	1062	30	is	be	VBZ
9937	1062	31	charged	charge	VBN
9937	1062	32	.	.	.
9937	1063	1	This	this	DT
9937	1063	2	difference	difference	NN
9937	1063	3	can	can	MD
9937	1063	4	be	be	VB
9937	1063	5	readily	readily	RB
9937	1063	6	seen	see	VBN
9937	1063	7	by	by	IN
9937	1063	8	examining	examine	VBG
9937	1063	9	the	the	DT
9937	1063	10	surface	surface	NN
9937	1063	11	of	of	IN
9937	1063	12	a	a	DT
9937	1063	13	cut	cut	NN
9937	1063	14	.	.	.
9937	1064	1	It	-PRON-	PRP
9937	1064	2	will	will	MD
9937	1064	3	be	be	VB
9937	1064	4	noted	note	VBN
9937	1064	5	that	that	IN
9937	1064	6	the	the	DT
9937	1064	7	tender	tender	NN
9937	1064	8	parts	part	NNS
9937	1064	9	are	be	VBP
9937	1064	10	made	make	VBN
9937	1064	11	up	up	RP
9937	1064	12	of	of	IN
9937	1064	13	short	short	JJ
9937	1064	14	fibers	fiber	NNS
9937	1064	15	that	that	WDT
9937	1064	16	are	be	VBP
9937	1064	17	cut	cut	VBN
9937	1064	18	directly	directly	RB
9937	1064	19	across	across	RB
9937	1064	20	at	at	IN
9937	1064	21	right	right	JJ
9937	1064	22	angles	angle	NNS
9937	1064	23	with	with	IN
9937	1064	24	the	the	DT
9937	1064	25	surface	surface	NN
9937	1064	26	of	of	IN
9937	1064	27	the	the	DT
9937	1064	28	meat	meat	NN
9937	1064	29	,	,	,
9937	1064	30	while	while	IN
9937	1064	31	the	the	DT
9937	1064	32	tougher	tough	JJR
9937	1064	33	parts	part	NNS
9937	1064	34	contain	contain	VBP
9937	1064	35	long	long	JJ
9937	1064	36	fibers	fiber	NNS
9937	1064	37	that	that	WDT
9937	1064	38	run	run	VBP
9937	1064	39	either	either	CC
9937	1064	40	slanting	slanting	JJ
9937	1064	41	or	or	CC
9937	1064	42	almost	almost	RB
9937	1064	43	parallel	parallel	JJ
9937	1064	44	to	to	IN
9937	1064	45	the	the	DT
9937	1064	46	surface	surface	NN
9937	1064	47	.	.	.
9937	1065	1	34	34	CD
9937	1065	2	.	.	.
9937	1066	1	The	the	DT
9937	1066	2	amount	amount	NN
9937	1066	3	of	of	IN
9937	1066	4	bone	bone	NN
9937	1066	5	and	and	CC
9937	1066	6	cartilage	cartilage	NN
9937	1066	7	in	in	IN
9937	1066	8	proportion	proportion	NN
9937	1066	9	to	to	IN
9937	1066	10	meat	meat	NN
9937	1066	11	in	in	IN
9937	1066	12	a	a	DT
9937	1066	13	cut	cut	NN
9937	1066	14	of	of	IN
9937	1066	15	beef	beef	NN
9937	1066	16	usually	usually	RB
9937	1066	17	makes	make	VBZ
9937	1066	18	a	a	DT
9937	1066	19	difference	difference	NN
9937	1066	20	in	in	IN
9937	1066	21	price	price	NN
9937	1066	22	and	and	CC
9937	1066	23	determines	determine	VBZ
9937	1066	24	the	the	DT
9937	1066	25	usefulness	usefulness	NN
9937	1066	26	of	of	IN
9937	1066	27	the	the	DT
9937	1066	28	piece	piece	NN
9937	1066	29	to	to	IN
9937	1066	30	the	the	DT
9937	1066	31	housewife	housewife	NN
9937	1066	32	.	.	.
9937	1067	1	Therefore	therefore	RB
9937	1067	2	,	,	,
9937	1067	3	these	these	DT
9937	1067	4	are	be	VBP
9937	1067	5	matters	matter	NNS
9937	1067	6	that	that	WDT
9937	1067	7	should	should	MD
9937	1067	8	be	be	VB
9937	1067	9	carefully	carefully	RB
9937	1067	10	considered	consider	VBN
9937	1067	11	.	.	.
9937	1068	1	For	for	IN
9937	1068	2	instance	instance	NN
9937	1068	3	,	,	,
9937	1068	4	a	a	DT
9937	1068	5	certain	certain	JJ
9937	1068	6	cut	cut	NN
9937	1068	7	of	of	IN
9937	1068	8	beef	beef	NN
9937	1068	9	that	that	WDT
9937	1068	10	is	be	VBZ
9937	1068	11	suitable	suitable	JJ
9937	1068	12	for	for	IN
9937	1068	13	a	a	DT
9937	1068	14	roast	roast	NN
9937	1068	15	may	may	MD
9937	1068	16	cost	cost	VB
9937	1068	17	a	a	DT
9937	1068	18	few	few	JJ
9937	1068	19	cents	cent	NNS
9937	1068	20	less	less	JJR
9937	1068	21	than	than	IN
9937	1068	22	another	another	DT
9937	1068	23	cut	cut	NN
9937	1068	24	,	,	,
9937	1068	25	but	but	CC
9937	1068	26	if	if	IN
9937	1068	27	its	-PRON-	PRP$
9937	1068	28	proportion	proportion	NN
9937	1068	29	of	of	IN
9937	1068	30	bone	bone	NN
9937	1068	31	to	to	IN
9937	1068	32	meat	meat	NN
9937	1068	33	is	be	VBZ
9937	1068	34	greater	great	JJR
9937	1068	35	than	than	IN
9937	1068	36	in	in	IN
9937	1068	37	the	the	DT
9937	1068	38	more	more	RBR
9937	1068	39	expensive	expensive	JJ
9937	1068	40	piece	piece	NN
9937	1068	41	,	,	,
9937	1068	42	nothing	nothing	NN
9937	1068	43	is	be	VBZ
9937	1068	44	gained	gain	VBN
9937	1068	45	by	by	IN
9937	1068	46	purchasing	purchase	VBG
9937	1068	47	it	-PRON-	PRP
9937	1068	48	.	.	.
9937	1069	1	Bones	bone	NNS
9937	1069	2	,	,	,
9937	1069	3	however	however	RB
9937	1069	4	,	,	,
9937	1069	5	possess	possess	VBP
9937	1069	6	some	some	DT
9937	1069	7	value	value	NN
9937	1069	8	and	and	CC
9937	1069	9	can	can	MD
9937	1069	10	be	be	VB
9937	1069	11	utilized	utilize	VBN
9937	1069	12	in	in	IN
9937	1069	13	various	various	JJ
9937	1069	14	ways	way	NNS
9937	1069	15	.	.	.
9937	1070	1	Those	those	DT
9937	1070	2	containing	contain	VBG
9937	1070	3	_	_	NNP
9937	1070	4	marrow	marrow	NNP
9937	1070	5	_	_	NNP
9937	1070	6	,	,	,
9937	1070	7	which	which	WDT
9937	1070	8	is	be	VBZ
9937	1070	9	the	the	DT
9937	1070	10	soft	soft	JJ
9937	1070	11	tissue	tissue	NN
9937	1070	12	found	find	VBN
9937	1070	13	in	in	IN
9937	1070	14	the	the	DT
9937	1070	15	cavities	cavity	NNS
9937	1070	16	of	of	IN
9937	1070	17	bones	bone	NNS
9937	1070	18	and	and	CC
9937	1070	19	composed	compose	VBN
9937	1070	20	largely	largely	RB
9937	1070	21	of	of	IN
9937	1070	22	fat	fat	NN
9937	1070	23	,	,	,
9937	1070	24	are	be	VBP
9937	1070	25	more	more	RBR
9937	1070	26	valuable	valuable	JJ
9937	1070	27	for	for	IN
9937	1070	28	soup	soup	NN
9937	1070	29	making	making	NN
9937	1070	30	and	and	CC
9937	1070	31	for	for	IN
9937	1070	32	stews	stew	NNS
9937	1070	33	and	and	CC
9937	1070	34	gravies	gravy	NNS
9937	1070	35	than	than	IN
9937	1070	36	are	be	VBP
9937	1070	37	solid	solid	JJ
9937	1070	38	bones	bone	NNS
9937	1070	39	.	.	.
9937	1071	1	In	in	IN
9937	1071	2	young	young	JJ
9937	1071	3	beef	beef	NN
9937	1071	4	in	in	IN
9937	1071	5	good	good	JJ
9937	1071	6	condition	condition	NN
9937	1071	7	,	,	,
9937	1071	8	the	the	DT
9937	1071	9	fat	fat	NN
9937	1071	10	is	be	VBZ
9937	1071	11	creamy	creamy	JJ
9937	1071	12	white	white	JJ
9937	1071	13	in	in	IN
9937	1071	14	color	color	NN
9937	1071	15	.	.	.
9937	1072	1	However	however	RB
9937	1072	2	,	,	,
9937	1072	3	as	as	IN
9937	1072	4	the	the	DT
9937	1072	5	animal	animal	NN
9937	1072	6	grows	grow	VBZ
9937	1072	7	older	old	JJR
9937	1072	8	,	,	,
9937	1072	9	the	the	DT
9937	1072	10	color	color	NN
9937	1072	11	grows	grow	VBZ
9937	1072	12	darker	dark	JJR
9937	1072	13	until	until	IN
9937	1072	14	it	-PRON-	PRP
9937	1072	15	becomes	become	VBZ
9937	1072	16	a	a	DT
9937	1072	17	deep	deep	JJ
9937	1072	18	yellow	yellow	NN
9937	1072	19	.	.	.
9937	1073	1	Besides	besides	IN
9937	1073	2	the	the	DT
9937	1073	3	flesh	flesh	NN
9937	1073	4	,	,	,
9937	1073	5	bone	bone	NN
9937	1073	6	,	,	,
9937	1073	7	and	and	CC
9937	1073	8	fat	fat	NN
9937	1073	9	,	,	,
9937	1073	10	the	the	DT
9937	1073	11	general	general	JJ
9937	1073	12	shape	shape	NN
9937	1073	13	and	and	CC
9937	1073	14	thickness	thickness	NN
9937	1073	15	of	of	IN
9937	1073	16	a	a	DT
9937	1073	17	piece	piece	NN
9937	1073	18	of	of	IN
9937	1073	19	beef	beef	NN
9937	1073	20	should	should	MD
9937	1073	21	be	be	VB
9937	1073	22	noted	note	VBN
9937	1073	23	when	when	WRB
9937	1073	24	its	-PRON-	PRP$
9937	1073	25	quality	quality	NN
9937	1073	26	is	be	VBZ
9937	1073	27	to	to	TO
9937	1073	28	be	be	VB
9937	1073	29	determined	determine	VBN
9937	1073	30	.	.	.
9937	1074	1	In	in	IN
9937	1074	2	addition	addition	NN
9937	1074	3	,	,	,
9937	1074	4	its	-PRON-	PRP$
9937	1074	5	adaptability	adaptability	NN
9937	1074	6	to	to	IN
9937	1074	7	the	the	DT
9937	1074	8	purpose	purpose	NN
9937	1074	9	for	for	IN
9937	1074	10	which	which	WDT
9937	1074	11	it	-PRON-	PRP
9937	1074	12	is	be	VBZ
9937	1074	13	selected	select	VBN
9937	1074	14	and	and	CC
9937	1074	15	the	the	DT
9937	1074	16	method	method	NN
9937	1074	17	of	of	IN
9937	1074	18	cookery	cookery	NN
9937	1074	19	to	to	TO
9937	1074	20	be	be	VB
9937	1074	21	used	use	VBN
9937	1074	22	in	in	IN
9937	1074	23	its	-PRON-	PRP$
9937	1074	24	preparation	preparation	NN
9937	1074	25	are	be	VBP
9937	1074	26	also	also	RB
9937	1074	27	points	point	NNS
9937	1074	28	that	that	WDT
9937	1074	29	should	should	MD
9937	1074	30	not	not	RB
9937	1074	31	be	be	VB
9937	1074	32	overlooked	overlook	VBN
9937	1074	33	.	.	.
9937	1075	1	*	*	NFP
9937	1075	2	*	*	NFP
9937	1075	3	*	*	NFP
9937	1075	4	*	*	NFP
9937	1075	5	*	*	NFP
9937	1075	6	CUTS	cuts	NN
9937	1075	7	OF	of	IN
9937	1075	8	BEEF	beef	NN
9937	1075	9	METHOD	method	NN
9937	1075	10	OF	of	IN
9937	1075	11	OBTAINING	obtain	VBG
9937	1075	12	CUTS	cuts	NN
9937	1075	13	[	[	-LRB-
9937	1075	14	Illustration	illustration	NN
9937	1075	15	:	:	:
9937	1075	16	Fig	Fig	NNP
9937	1075	17	.	.	.
9937	1076	1	3	3	LS
9937	1076	2	]	]	-RRB-
9937	1076	3	35	35	CD
9937	1076	4	.	.	.
9937	1077	1	With	with	IN
9937	1077	2	the	the	DT
9937	1077	3	general	general	JJ
9937	1077	4	characteristics	characteristic	NNS
9937	1077	5	of	of	IN
9937	1077	6	beef	beef	NN
9937	1077	7	well	well	RB
9937	1077	8	in	in	IN
9937	1077	9	mind	mind	NN
9937	1077	10	,	,	,
9937	1077	11	the	the	DT
9937	1077	12	housewife	housewife	NN
9937	1077	13	is	be	VBZ
9937	1077	14	prepared	prepared	JJ
9937	1077	15	to	to	TO
9937	1077	16	learn	learn	VB
9937	1077	17	of	of	IN
9937	1077	18	the	the	DT
9937	1077	19	way	way	NN
9937	1077	20	in	in	IN
9937	1077	21	which	which	WDT
9937	1077	22	the	the	DT
9937	1077	23	animal	animal	NN
9937	1077	24	is	be	VBZ
9937	1077	25	cut	cut	VBN
9937	1077	26	to	to	TO
9937	1077	27	produce	produce	VB
9937	1077	28	the	the	DT
9937	1077	29	different	different	JJ
9937	1077	30	pieces	piece	NNS
9937	1077	31	that	that	IN
9937	1077	32	she	-PRON-	PRP
9937	1077	33	sees	see	VBZ
9937	1077	34	in	in	IN
9937	1077	35	the	the	DT
9937	1077	36	butcher	butcher	NN
9937	1077	37	shop	shop	NN
9937	1077	38	and	and	CC
9937	1077	39	the	the	DT
9937	1077	40	names	name	NNS
9937	1077	41	that	that	WDT
9937	1077	42	are	be	VBP
9937	1077	43	given	give	VBN
9937	1077	44	to	to	IN
9937	1077	45	the	the	DT
9937	1077	46	various	various	JJ
9937	1077	47	cuts	cut	NNS
9937	1077	48	.	.	.
9937	1078	1	The	the	DT
9937	1078	2	cutting	cutting	NN
9937	1078	3	of	of	IN
9937	1078	4	the	the	DT
9937	1078	5	animal	animal	NN
9937	1078	6	,	,	,
9937	1078	7	as	as	RB
9937	1078	8	well	well	RB
9937	1078	9	as	as	IN
9937	1078	10	the	the	DT
9937	1078	11	naming	naming	NN
9937	1078	12	of	of	IN
9937	1078	13	the	the	DT
9937	1078	14	pieces	piece	NNS
9937	1078	15	,	,	,
9937	1078	16	varies	vary	VBZ
9937	1078	17	in	in	IN
9937	1078	18	different	different	JJ
9937	1078	19	localities	locality	NNS
9937	1078	20	,	,	,
9937	1078	21	but	but	CC
9937	1078	22	the	the	DT
9937	1078	23	difference	difference	NN
9937	1078	24	is	be	VBZ
9937	1078	25	not	not	RB
9937	1078	26	sufficient	sufficient	JJ
9937	1078	27	to	to	TO
9937	1078	28	be	be	VB
9937	1078	29	confusing	confusing	JJ
9937	1078	30	.	.	.
9937	1079	1	Therefore	therefore	RB
9937	1079	2	,	,	,
9937	1079	3	if	if	IN
9937	1079	4	the	the	DT
9937	1079	5	information	information	NN
9937	1079	6	here	here	RB
9937	1079	7	given	give	VBN
9937	1079	8	is	be	VBZ
9937	1079	9	thoroughly	thoroughly	RB
9937	1079	10	mastered	master	VBN
9937	1079	11	,	,	,
9937	1079	12	the	the	DT
9937	1079	13	housewife	housewife	NN
9937	1079	14	will	will	MD
9937	1079	15	be	be	VB
9937	1079	16	able	able	JJ
9937	1079	17	to	to	TO
9937	1079	18	select	select	VB
9937	1079	19	meat	meat	NN
9937	1079	20	intelligently	intelligently	RB
9937	1079	21	in	in	IN
9937	1079	22	whatever	whatever	WDT
9937	1079	23	section	section	NN
9937	1079	24	of	of	IN
9937	1079	25	the	the	DT
9937	1079	26	country	country	NN
9937	1079	27	she	-PRON-	PRP
9937	1079	28	may	may	MD
9937	1079	29	reside	reside	VB
9937	1079	30	.	.	.
9937	1080	1	An	an	DT
9937	1080	2	important	important	JJ
9937	1080	3	point	point	NN
9937	1080	4	for	for	IN
9937	1080	5	her	-PRON-	PRP
9937	1080	6	to	to	TO
9937	1080	7	remember	remember	VB
9937	1080	8	concerning	concern	VBG
9937	1080	9	meat	meat	NN
9937	1080	10	of	of	IN
9937	1080	11	any	any	DT
9937	1080	12	kind	kind	NN
9937	1080	13	is	be	VBZ
9937	1080	14	that	that	IN
9937	1080	15	the	the	DT
9937	1080	16	cheaper	cheap	JJR
9937	1080	17	cuts	cut	NNS
9937	1080	18	are	be	VBP
9937	1080	19	found	find	VBN
9937	1080	20	near	near	IN
9937	1080	21	the	the	DT
9937	1080	22	neck	neck	NN
9937	1080	23	,	,	,
9937	1080	24	legs	leg	NNS
9937	1080	25	,	,	,
9937	1080	26	and	and	CC
9937	1080	27	shins	shin	NNS
9937	1080	28	,	,	,
9937	1080	29	and	and	CC
9937	1080	30	that	that	IN
9937	1080	31	the	the	DT
9937	1080	32	pieces	piece	NNS
9937	1080	33	increase	increase	VBP
9937	1080	34	in	in	IN
9937	1080	35	price	price	NN
9937	1080	36	as	as	IN
9937	1080	37	they	-PRON-	PRP
9937	1080	38	go	go	VBP
9937	1080	39	toward	toward	IN
9937	1080	40	the	the	DT
9937	1080	41	back	back	NN
9937	1080	42	.	.	.
9937	1081	1	[	[	-LRB-
9937	1081	2	Illustration	illustration	NN
9937	1081	3	:	:	:
9937	1081	4	Fig	Fig	NNP
9937	1081	5	.	.	.
9937	1082	1	4	4	LS
9937	1082	2	*	*	NFP
9937	1082	3	divisions	division	NNS
9937	1082	4	of	of	IN
9937	1082	5	a	a	DT
9937	1082	6	cow	cow	NN
9937	1082	7	into	into	IN
9937	1082	8	cuts	cut	NNS
9937	1082	9	*	*	NFP
9937	1082	10	]	]	-RRB-
9937	1082	11	36	36	CD
9937	1082	12	.	.	.
9937	1083	1	The	the	DT
9937	1083	2	general	general	JJ
9937	1083	3	method	method	NN
9937	1083	4	of	of	IN
9937	1083	5	cutting	cut	VBG
9937	1083	6	up	up	RP
9937	1083	7	a	a	DT
9937	1083	8	whole	whole	JJ
9937	1083	9	beef	beef	NN
9937	1083	10	into	into	IN
9937	1083	11	large	large	JJ
9937	1083	12	cuts	cut	NNS
9937	1083	13	is	be	VBZ
9937	1083	14	shown	show	VBN
9937	1083	15	in	in	IN
9937	1083	16	Fig	Fig	NNP
9937	1083	17	.	.	.
9937	1084	1	3	3	LS
9937	1084	2	.	.	.
9937	1085	1	After	after	IN
9937	1085	2	the	the	DT
9937	1085	3	head	head	NN
9937	1085	4	,	,	,
9937	1085	5	feet	foot	NNS
9937	1085	6	,	,	,
9937	1085	7	and	and	CC
9937	1085	8	intestines	intestine	NNS
9937	1085	9	are	be	VBP
9937	1085	10	removed	remove	VBN
9937	1085	11	,	,	,
9937	1085	12	the	the	DT
9937	1085	13	carcass	carcass	NN
9937	1085	14	is	be	VBZ
9937	1085	15	cut	cut	VBN
9937	1085	16	down	down	RP
9937	1085	17	along	along	IN
9937	1085	18	the	the	DT
9937	1085	19	spine	spine	NN
9937	1085	20	and	and	CC
9937	1085	21	divided	divide	VBD
9937	1085	22	into	into	IN
9937	1085	23	halves	half	NNS
9937	1085	24	.	.	.
9937	1086	1	Each	each	DT
9937	1086	2	half	half	NN
9937	1086	3	includes	include	VBZ
9937	1086	4	an	an	DT
9937	1086	5	entire	entire	JJ
9937	1086	6	side	side	NN
9937	1086	7	and	and	CC
9937	1086	8	is	be	VBZ
9937	1086	9	known	know	VBN
9937	1086	10	as	as	IN
9937	1086	11	a	a	DT
9937	1086	12	_	_	NNP
9937	1086	13	side	side	NN
9937	1086	14	of	of	IN
9937	1086	15	beef	beef	NN
9937	1086	16	_	_	NNP
9937	1086	17	.	.	.
9937	1087	1	Then	then	RB
9937	1087	2	each	each	DT
9937	1087	3	side	side	NN
9937	1087	4	is	be	VBZ
9937	1087	5	divided	divide	VBN
9937	1087	6	into	into	IN
9937	1087	7	_	_	NNP
9937	1087	8	fore	fore	NN
9937	1087	9	_	_	NNP
9937	1087	10	and	and	CC
9937	1087	11	_	_	NNP
9937	1087	12	hind	hind	NN
9937	1087	13	quarters	quarter	NNS
9937	1087	14	_	_	NNP
9937	1087	15	along	along	IN
9937	1087	16	the	the	DT
9937	1087	17	diagonal	diagonal	JJ
9937	1087	18	line	line	NN
9937	1087	19	that	that	WDT
9937	1087	20	occurs	occur	VBZ
9937	1087	21	about	about	IN
9937	1087	22	midway	midway	NN
9937	1087	23	between	between	IN
9937	1087	24	the	the	DT
9937	1087	25	front	front	NN
9937	1087	26	and	and	CC
9937	1087	27	the	the	DT
9937	1087	28	back	back	NN
9937	1087	29	.	.	.
9937	1088	1	It	-PRON-	PRP
9937	1088	2	is	be	VBZ
9937	1088	3	in	in	IN
9937	1088	4	this	this	DT
9937	1088	5	form	form	NN
9937	1088	6	that	that	WDT
9937	1088	7	the	the	DT
9937	1088	8	butcher	butcher	NN
9937	1088	9	usually	usually	RB
9937	1088	10	receives	receive	VBZ
9937	1088	11	the	the	DT
9937	1088	12	beef	beef	NN
9937	1088	13	.	.	.
9937	1089	1	He	-PRON-	PRP
9937	1089	2	first	first	RB
9937	1089	3	separates	separate	VBZ
9937	1089	4	it	-PRON-	PRP
9937	1089	5	into	into	IN
9937	1089	6	the	the	DT
9937	1089	7	large	large	JJ
9937	1089	8	pieces	piece	NNS
9937	1089	9	here	here	RB
9937	1089	10	indicated	indicate	VBD
9937	1089	11	and	and	CC
9937	1089	12	then	then	RB
9937	1089	13	cuts	cut	VBZ
9937	1089	14	these	these	DT
9937	1089	15	pieces	piece	NNS
9937	1089	16	into	into	IN
9937	1089	17	numerous	numerous	JJ
9937	1089	18	smaller	small	JJR
9937	1089	19	ones	one	NNS
9937	1089	20	having	have	VBG
9937	1089	21	names	name	NNS
9937	1089	22	that	that	WDT
9937	1089	23	indicate	indicate	VBP
9937	1089	24	their	-PRON-	PRP$
9937	1089	25	location	location	NN
9937	1089	26	.	.	.
9937	1090	1	For	for	IN
9937	1090	2	instance	instance	NN
9937	1090	3	,	,	,
9937	1090	4	the	the	DT
9937	1090	5	piece	piece	NN
9937	1090	6	marked	mark	VBD
9937	1090	7	_	_	NNP
9937	1090	8	a	a	DT
9937	1090	9	_	_	NNP
9937	1090	10	includes	include	VBZ
9937	1090	11	the	the	DT
9937	1090	12	_	_	NNP
9937	1090	13	chuck	chuck	NN
9937	1090	14	_	_	NNP
9937	1090	15	;	;	:
9937	1090	16	_	_	NNP
9937	1090	17	b	b	NNP
9937	1090	18	_	_	NNP
9937	1090	19	,	,	,
9937	1090	20	the	the	DT
9937	1090	21	_	_	NNP
9937	1090	22	ribs	ribs	NNP
9937	1090	23	_	_	NNP
9937	1090	24	;	;	:
9937	1090	25	_	_	NNP
9937	1090	26	c	c	NNP
9937	1090	27	_	_	NNP
9937	1090	28	,	,	,
9937	1090	29	the	the	DT
9937	1090	30	_	_	NNP
9937	1090	31	loin	loin	NN
9937	1090	32	_	_	NNP
9937	1090	33	;	;	:
9937	1090	34	_	_	NNP
9937	1090	35	d	d	NNP
9937	1090	36	_	_	NNP
9937	1090	37	,	,	,
9937	1090	38	the	the	DT
9937	1090	39	_	_	NNP
9937	1090	40	round	round	NN
9937	1090	41	_	_	NNP
9937	1090	42	;	;	:
9937	1090	43	_	_	NNP
9937	1090	44	e	e	NNP
9937	1090	45	_	_	NNP
9937	1090	46	,	,	,
9937	1090	47	the	the	DT
9937	1090	48	_	_	NNP
9937	1090	49	flank	flank	NN
9937	1090	50	_	_	NNP
9937	1090	51	;	;	:
9937	1090	52	_	_	NNP
9937	1090	53	f	f	NNP
9937	1090	54	_	_	NNP
9937	1090	55	,	,	,
9937	1090	56	the	the	DT
9937	1090	57	_	_	NNP
9937	1090	58	plate	plate	NN
9937	1090	59	_	_	NNP
9937	1090	60	;	;	:
9937	1090	61	and	and	CC
9937	1090	62	_	_	NNP
9937	1090	63	g	g	NNP
9937	1090	64	_	_	NNP
9937	1090	65	,	,	,
9937	1090	66	the	the	DT
9937	1090	67	_	_	NNP
9937	1090	68	shin	shin	NNP
9937	1090	69	_	_	NNP
9937	1090	70	.	.	.
9937	1091	1	37	37	CD
9937	1091	2	.	.	.
9937	1092	1	The	the	DT
9937	1092	2	cuts	cut	NNS
9937	1092	3	that	that	WDT
9937	1092	4	are	be	VBP
9937	1092	5	obtained	obtain	VBN
9937	1092	6	from	from	IN
9937	1092	7	these	these	DT
9937	1092	8	larger	large	JJR
9937	1092	9	pieces	piece	NNS
9937	1092	10	are	be	VBP
9937	1092	11	shown	show	VBN
9937	1092	12	in	in	IN
9937	1092	13	Fig	Fig	NNP
9937	1092	14	.	.	.
9937	1093	1	4	4	LS
9937	1093	2	.	.	.
9937	1094	1	For	for	IN
9937	1094	2	instance	instance	NN
9937	1094	3	,	,	,
9937	1094	4	from	from	IN
9937	1094	5	the	the	DT
9937	1094	6	chuck	chuck	NN
9937	1094	7	,	,	,
9937	1094	8	as	as	IN
9937	1094	9	illustrated	illustrate	VBN
9937	1094	10	in	in	IN
9937	1094	11	(	(	-LRB-
9937	1094	12	_	_	NNP
9937	1094	13	a	a	DT
9937	1094	14	_	_	NNP
9937	1094	15	)	)	-RRB-
9937	1094	16	,	,	,
9937	1094	17	are	be	VBP
9937	1094	18	secured	secure	VBN
9937	1094	19	numerous	numerous	JJ
9937	1094	20	cuts	cut	NNS
9937	1094	21	,	,	,
9937	1094	22	including	include	VBG
9937	1094	23	the	the	DT
9937	1094	24	neck	neck	NN
9937	1094	25	,	,	,
9937	1094	26	shoulder	shoulder	NN
9937	1094	27	clod	clod	NN
9937	1094	28	,	,	,
9937	1094	29	shoulder	shoulder	NN
9937	1094	30	,	,	,
9937	1094	31	and	and	CC
9937	1094	32	chuck	chuck	NNP
9937	1094	33	ribs	ribs	NNP
9937	1094	34	.	.	.
9937	1095	1	The	the	DT
9937	1095	2	same	same	JJ
9937	1095	3	is	be	VBZ
9937	1095	4	true	true	JJ
9937	1095	5	of	of	IN
9937	1095	6	the	the	DT
9937	1095	7	other	other	JJ
9937	1095	8	pieces	piece	NNS
9937	1095	9	,	,	,
9937	1095	10	as	as	IN
9937	1095	11	a	a	DT
9937	1095	12	careful	careful	JJ
9937	1095	13	study	study	NN
9937	1095	14	of	of	IN
9937	1095	15	these	these	DT
9937	1095	16	illustrations	illustration	NNS
9937	1095	17	will	will	MD
9937	1095	18	reveal	reveal	VB
9937	1095	19	.	.	.
9937	1096	1	Besides	besides	IN
9937	1096	2	indicating	indicate	VBG
9937	1096	3	the	the	DT
9937	1096	4	various	various	JJ
9937	1096	5	cuts	cut	NNS
9937	1096	6	,	,	,
9937	1096	7	each	each	DT
9937	1096	8	one	one	CD
9937	1096	9	of	of	IN
9937	1096	10	these	these	DT
9937	1096	11	illustrations	illustration	NNS
9937	1096	12	serves	serve	VBZ
9937	1096	13	an	an	DT
9937	1096	14	additional	additional	JJ
9937	1096	15	purpose	purpose	NN
9937	1096	16	.	.	.
9937	1097	1	From	from	IN
9937	1097	2	(	(	-LRB-
9937	1097	3	_	_	NNP
9937	1097	4	a	a	DT
9937	1097	5	_	_	NNP
9937	1097	6	)	)	-RRB-
9937	1097	7	,	,	,
9937	1097	8	which	which	WDT
9937	1097	9	shows	show	VBZ
9937	1097	10	the	the	DT
9937	1097	11	skeleton	skeleton	NN
9937	1097	12	of	of	IN
9937	1097	13	the	the	DT
9937	1097	14	beef	beef	NN
9937	1097	15	,	,	,
9937	1097	16	the	the	DT
9937	1097	17	amount	amount	NN
9937	1097	18	and	and	CC
9937	1097	19	the	the	DT
9937	1097	20	shape	shape	NN
9937	1097	21	of	of	IN
9937	1097	22	the	the	DT
9937	1097	23	bone	bone	NN
9937	1097	24	that	that	WDT
9937	1097	25	the	the	DT
9937	1097	26	various	various	JJ
9937	1097	27	cuts	cut	NNS
9937	1097	28	contain	contain	NN
9937	1097	29	can	can	MD
9937	1097	30	be	be	VB
9937	1097	31	readily	readily	RB
9937	1097	32	observed	observe	VBN
9937	1097	33	.	.	.
9937	1098	1	From	from	IN
9937	1098	2	(	(	-LRB-
9937	1098	3	_	_	NNP
9937	1098	4	b	b	NNP
9937	1098	5	_	_	NNP
9937	1098	6	)	)	-RRB-
9937	1098	7	,	,	,
9937	1098	8	which	which	WDT
9937	1098	9	shows	show	VBZ
9937	1098	10	the	the	DT
9937	1098	11	directions	direction	NNS
9937	1098	12	in	in	IN
9937	1098	13	which	which	WDT
9937	1098	14	the	the	DT
9937	1098	15	surface	surface	NN
9937	1098	16	muscle	muscle	NN
9937	1098	17	fibers	fiber	NNS
9937	1098	18	run	run	VBP
9937	1098	19	,	,	,
9937	1098	20	can	can	MD
9937	1098	21	be	be	VB
9937	1098	22	told	tell	VBN
9937	1098	23	whether	whether	IN
9937	1098	24	the	the	DT
9937	1098	25	cutting	cutting	NN
9937	1098	26	of	of	IN
9937	1098	27	the	the	DT
9937	1098	28	pieces	piece	NNS
9937	1098	29	is	be	VBZ
9937	1098	30	done	do	VBN
9937	1098	31	across	across	IN
9937	1098	32	the	the	DT
9937	1098	33	fibers	fiber	NNS
9937	1098	34	or	or	CC
9937	1098	35	in	in	IN
9937	1098	36	the	the	DT
9937	1098	37	same	same	JJ
9937	1098	38	direction	direction	NN
9937	1098	39	as	as	IN
9937	1098	40	the	the	DT
9937	1098	41	fibers	fiber	NNS
9937	1098	42	.	.	.
9937	1099	1	Both	both	DT
9937	1099	2	of	of	IN
9937	1099	3	these	these	DT
9937	1099	4	matters	matter	NNS
9937	1099	5	are	be	VBP
9937	1099	6	of	of	IN
9937	1099	7	such	such	JJ
9937	1099	8	importance	importance	NN
9937	1099	9	to	to	IN
9937	1099	10	the	the	DT
9937	1099	11	housewife	housewife	NN
9937	1099	12	that	that	IN
9937	1099	13	constant	constant	JJ
9937	1099	14	reference	reference	NN
9937	1099	15	to	to	IN
9937	1099	16	these	these	DT
9937	1099	17	illustrations	illustration	NNS
9937	1099	18	should	should	MD
9937	1099	19	be	be	VB
9937	1099	20	made	make	VBN
9937	1099	21	until	until	IN
9937	1099	22	the	the	DT
9937	1099	23	points	point	NNS
9937	1099	24	that	that	WDT
9937	1099	25	they	-PRON-	PRP
9937	1099	26	serve	serve	VBP
9937	1099	27	to	to	TO
9937	1099	28	indicate	indicate	VB
9937	1099	29	are	be	VBP
9937	1099	30	thoroughly	thoroughly	RB
9937	1099	31	understood	understand	VBN
9937	1099	32	.	.	.
9937	1100	1	NAMES	names	NN
9937	1100	2	AND	and	CC
9937	1100	3	USES	use	NNS
9937	1100	4	OF	of	IN
9937	1100	5	CUTS	cuts	NN
9937	1100	6	38	38	CD
9937	1100	7	.	.	.
9937	1101	1	So	so	RB
9937	1101	2	that	that	IN
9937	1101	3	a	a	DT
9937	1101	4	still	still	RB
9937	1101	5	better	well	JJR
9937	1101	6	idea	idea	NN
9937	1101	7	may	may	MD
9937	1101	8	be	be	VB
9937	1101	9	formed	form	VBN
9937	1101	10	of	of	IN
9937	1101	11	the	the	DT
9937	1101	12	pieces	piece	NNS
9937	1101	13	into	into	IN
9937	1101	14	which	which	WDT
9937	1101	15	a	a	DT
9937	1101	16	side	side	NN
9937	1101	17	of	of	IN
9937	1101	18	beef	beef	NN
9937	1101	19	may	may	MD
9937	1101	20	be	be	VB
9937	1101	21	cut	cut	VBN
9937	1101	22	,	,	,
9937	1101	23	reference	reference	NN
9937	1101	24	should	should	MD
9937	1101	25	be	be	VB
9937	1101	26	made	make	VBN
9937	1101	27	to	to	IN
9937	1101	28	Fig	Fig	NNP
9937	1101	29	.	.	.
9937	1102	1	5	5	CD
9937	1102	2	.	.	.
9937	1103	1	The	the	DT
9937	1103	2	heavy	heavy	JJ
9937	1103	3	line	line	NN
9937	1103	4	through	through	IN
9937	1103	5	the	the	DT
9937	1103	6	center	center	NN
9937	1103	7	shows	show	VBZ
9937	1103	8	where	where	WRB
9937	1103	9	the	the	DT
9937	1103	10	side	side	NN
9937	1103	11	is	be	VBZ
9937	1103	12	divided	divide	VBN
9937	1103	13	in	in	IN
9937	1103	14	order	order	NN
9937	1103	15	to	to	TO
9937	1103	16	cut	cut	VB
9937	1103	17	it	-PRON-	PRP
9937	1103	18	into	into	IN
9937	1103	19	the	the	DT
9937	1103	20	fore	fore	NN
9937	1103	21	and	and	CC
9937	1103	22	hind	hind	NN
9937	1103	23	quarters	quarter	NNS
9937	1103	24	.	.	.
9937	1104	1	As	as	IN
9937	1104	2	will	will	MD
9937	1104	3	be	be	VB
9937	1104	4	observed	observe	VBN
9937	1104	5	,	,	,
9937	1104	6	the	the	DT
9937	1104	7	fore	fore	JJ
9937	1104	8	quarter	quarter	NN
9937	1104	9	includes	include	VBZ
9937	1104	10	the	the	DT
9937	1104	11	chuck	chuck	NN
9937	1104	12	,	,	,
9937	1104	13	prime	prime	JJ
9937	1104	14	ribs	rib	NNS
9937	1104	15	,	,	,
9937	1104	16	and	and	CC
9937	1104	17	whole	whole	JJ
9937	1104	18	plate	plate	NN
9937	1104	19	,	,	,
9937	1104	20	and	and	CC
9937	1104	21	the	the	DT
9937	1104	22	hind	hind	JJ
9937	1104	23	quarter	quarter	NN
9937	1104	24	,	,	,
9937	1104	25	the	the	DT
9937	1104	26	loin	loin	NN
9937	1104	27	and	and	CC
9937	1104	28	the	the	DT
9937	1104	29	round	round	NN
9937	1104	30	,	,	,
9937	1104	31	each	each	DT
9937	1104	32	of	of	IN
9937	1104	33	these	these	DT
9937	1104	34	large	large	JJ
9937	1104	35	pieces	piece	NNS
9937	1104	36	being	be	VBG
9937	1104	37	indicated	indicate	VBN
9937	1104	38	by	by	IN
9937	1104	39	a	a	DT
9937	1104	40	different	different	JJ
9937	1104	41	color	color	NN
9937	1104	42	.	.	.
9937	1105	1	To	to	TO
9937	1105	2	make	make	VB
9937	1105	3	these	these	DT
9937	1105	4	large	large	JJ
9937	1105	5	pieces	piece	NNS
9937	1105	6	of	of	IN
9937	1105	7	a	a	DT
9937	1105	8	size	size	NN
9937	1105	9	suitable	suitable	JJ
9937	1105	10	for	for	IN
9937	1105	11	sale	sale	NN
9937	1105	12	to	to	IN
9937	1105	13	the	the	DT
9937	1105	14	consumer	consumer	NN
9937	1105	15	,	,	,
9937	1105	16	the	the	DT
9937	1105	17	butcher	butcher	NN
9937	1105	18	cuts	cut	VBZ
9937	1105	19	each	each	DT
9937	1105	20	one	one	NN
9937	1105	21	of	of	IN
9937	1105	22	them	-PRON-	PRP
9937	1105	23	into	into	IN
9937	1105	24	still	still	RB
9937	1105	25	smaller	small	JJR
9937	1105	26	pieces	piece	NNS
9937	1105	27	,	,	,
9937	1105	28	all	all	DT
9937	1105	29	of	of	IN
9937	1105	30	which	which	WDT
9937	1105	31	are	be	VBP
9937	1105	32	indicated	indicate	VBN
9937	1105	33	in	in	IN
9937	1105	34	the	the	DT
9937	1105	35	illustration	illustration	NN
9937	1105	36	.	.	.
9937	1106	1	The	the	DT
9937	1106	2	names	name	NNS
9937	1106	3	of	of	IN
9937	1106	4	these	these	DT
9937	1106	5	cuts	cut	NNS
9937	1106	6	,	,	,
9937	1106	7	together	together	RB
9937	1106	8	with	with	IN
9937	1106	9	their	-PRON-	PRP$
9937	1106	10	respective	respective	JJ
9937	1106	11	uses	use	NNS
9937	1106	12	,	,	,
9937	1106	13	and	and	CC
9937	1106	14	the	the	DT
9937	1106	15	names	name	NNS
9937	1106	16	of	of	IN
9937	1106	17	the	the	DT
9937	1106	18	beef	beef	NN
9937	1106	19	organs	organ	NNS
9937	1106	20	and	and	CC
9937	1106	21	their	-PRON-	PRP$
9937	1106	22	uses	use	NNS
9937	1106	23	,	,	,
9937	1106	24	are	be	VBP
9937	1106	25	given	give	VBN
9937	1106	26	in	in	IN
9937	1106	27	Table	Table	NNP
9937	1106	28	II	II	NNP
9937	1106	29	.	.	.
9937	1107	1	TABLE	TABLE	NNP
9937	1107	2	II	ii	CD
9937	1107	3	CUTS	cuts	NN
9937	1107	4	OBTAINED	obtained	NN
9937	1107	5	FROM	from	IN
9937	1107	6	A	a	DT
9937	1107	7	SIDE	side	NN
9937	1107	8	OF	of	IN
9937	1107	9	BEEF	beef	NN
9937	1107	10	AND	and	CC
9937	1107	11	THEIR	their	NN
9937	1107	12	USES	uses	JJ
9937	1107	13	NAME	NAME	NNP
9937	1107	14	OF	of	IN
9937	1107	15	NAME	NAME	NNP
9937	1107	16	OF	of	IN
9937	1107	17	CUT	CUT	NNP
9937	1107	18	USES	use	NNS
9937	1107	19	OF	of	IN
9937	1107	20	CUTS	cuts	NN
9937	1107	21	LARGE	large	NN
9937	1107	22	PIECE	PIECE	NNS
9937	1107	23	Chuck	Chuck	NNP
9937	1107	24	........	........	NFP
9937	1107	25	Neck	Neck	NNP
9937	1107	26	Soups	Soups	NNPS
9937	1107	27	,	,	,
9937	1107	28	broths	broth	NNS
9937	1107	29	,	,	,
9937	1107	30	stews	stews	NNPS
9937	1107	31	Shoulder	Shoulder	NNP
9937	1107	32	clod	clod	NN
9937	1107	33	Soups	Soups	NNP
9937	1107	34	,	,	,
9937	1107	35	broths	broth	NNS
9937	1107	36	,	,	,
9937	1107	37	stews	stew	NNS
9937	1107	38	,	,	,
9937	1107	39	boiling	boil	VBG
9937	1107	40	,	,	,
9937	1107	41	corning	corn	VBG
9937	1107	42	Ribs	Ribs	NNP
9937	1107	43	(	(	-LRB-
9937	1107	44	11th	11th	JJ
9937	1107	45	,	,	,
9937	1107	46	12th	12th	NN
9937	1107	47	,	,	,
9937	1107	48	Brown	brown	JJ
9937	1107	49	stews	stew	NNS
9937	1107	50	,	,	,
9937	1107	51	braizing	braizing	NN
9937	1107	52	,	,	,
9937	1107	53	and	and	CC
9937	1107	54	13th	13th	NN
9937	1107	55	)	)	-RRB-
9937	1107	56	poor	poor	JJ
9937	1107	57	roasts	roast	NNS
9937	1107	58	Ribs	Ribs	NNP
9937	1107	59	(	(	-LRB-
9937	1107	60	9th	9th	JJ
9937	1107	61	and	and	CC
9937	1107	62	10th	10th	JJ
9937	1107	63	)	)	-RRB-
9937	1107	64	Braizing	braizing	NN
9937	1107	65	,	,	,
9937	1107	66	roasts	roast	VBZ
9937	1107	67	Shoulder	Shoulder	NNP
9937	1107	68	Soups	Soups	NNPS
9937	1107	69	,	,	,
9937	1107	70	stews	stew	NNS
9937	1107	71	,	,	,
9937	1107	72	corning	corn	VBG
9937	1107	73	,	,	,
9937	1107	74	roast	roast	NN
9937	1107	75	Cross	cross	JJ
9937	1107	76	-	-	HYPH
9937	1107	77	ribs	ribs	NNP
9937	1107	78	Roast	Roast	NNP
9937	1107	79	Brisket	Brisket	NNP
9937	1107	80	Soups	Soups	NNPS
9937	1107	81	,	,	,
9937	1107	82	stews	stew	NNS
9937	1107	83	,	,	,
9937	1107	84	corning	corn	VBG
9937	1107	85	Shin	Shin	NNP
9937	1107	86	Soups	Soups	NNP
9937	1107	87	Prime	Prime	NNP
9937	1107	88	Ribs	Ribs	NNP
9937	1107	89	...	...	:
9937	1107	90	Ribs	Ribs	NNP
9937	1107	91	(	(	-LRB-
9937	1107	92	1st	1st	NN
9937	1107	93	to	to	IN
9937	1107	94	8th	8th	JJ
9937	1107	95	,	,	,
9937	1107	96	Roasts	roast	NNS
9937	1107	97	inclusive	inclusive	JJ
9937	1107	98	)	)	-RRB-
9937	1107	99	Whole	Whole	NNP
9937	1107	100	Plate	plate	NN
9937	1107	101	..	..	.
9937	1107	102	Plate	Plate	NNP
9937	1107	103	Soups	Soups	NNPS
9937	1107	104	,	,	,
9937	1107	105	stews	stew	NNS
9937	1107	106	,	,	,
9937	1107	107	corning	corn	VBG
9937	1107	108	Navel	Navel	NNP
9937	1107	109	Soups	Soups	NNP
9937	1107	110	,	,	,
9937	1107	111	stews	stew	NNS
9937	1107	112	,	,	,
9937	1107	113	corning	corn	VBG
9937	1107	114	Loin	Loin	NNP
9937	1107	115	.........	.........	NFP
9937	1107	116	Short	short	JJ
9937	1107	117	steak	steak	NN
9937	1107	118	Steaks	Steaks	NNP
9937	1107	119	,	,	,
9937	1107	120	roasts	roast	NNS
9937	1107	121	Porterhouse	Porterhouse	NNP
9937	1107	122	cuts	cut	VBZ
9937	1107	123	Steaks	steak	NNS
9937	1107	124	,	,	,
9937	1107	125	roasts	roast	VBZ
9937	1107	126	Hip	hip	NN
9937	1107	127	-	-	HYPH
9937	1107	128	bone	bone	NN
9937	1107	129	steak	steak	NN
9937	1107	130	Steaks	Steaks	NNP
9937	1107	131	,	,	,
9937	1107	132	roasts	roast	VBZ
9937	1107	133	Flat	flat	JJ
9937	1107	134	-	-	HYPH
9937	1107	135	bone	bone	NN
9937	1107	136	steak	steak	NN
9937	1107	137	Steaks	Steaks	NNP
9937	1107	138	,	,	,
9937	1107	139	roasts	roast	VBZ
9937	1107	140	Round	round	JJ
9937	1107	141	-	-	HYPH
9937	1107	142	bone	bone	NN
9937	1107	143	steak	steak	NN
9937	1107	144	Steaks	Steaks	NNP
9937	1107	145	,	,	,
9937	1107	146	roasts	roast	VBZ
9937	1107	147	Sirloin	Sirloin	NNP
9937	1107	148	Steaks	Steaks	NNP
9937	1107	149	Top	top	JJ
9937	1107	150	sirloin	sirloin	NN
9937	1107	151	Roasts	Roasts	NNPS
9937	1107	152	Flank	Flank	NNP
9937	1107	153	Rolled	Rolled	NNP
9937	1107	154	steak	steak	NN
9937	1107	155	,	,	,
9937	1107	156	braizing	braize	VBG
9937	1107	157	,	,	,
9937	1107	158	boiling	boil	VBG
9937	1107	159	Tenderloin	Tenderloin	NNP
9937	1107	160	Roast	Roast	NNP
9937	1107	161	Round	Round	NNP
9937	1107	162	........	........	.
9937	1107	163	Rump	Rump	NNP
9937	1107	164	Roasts	Roasts	NNPS
9937	1107	165	,	,	,
9937	1107	166	corning	corn	VBG
9937	1107	167	Upper	upper	JJ
9937	1107	168	round	round	JJ
9937	1107	169	Steaks	steak	NNS
9937	1107	170	,	,	,
9937	1107	171	roasts	roast	NNS
9937	1107	172	Lower	low	JJR
9937	1107	173	round	round	JJ
9937	1107	174	Steaks	Steaks	NNP
9937	1107	175	,	,	,
9937	1107	176	pot	pot	NN
9937	1107	177	roasts	roast	NNS
9937	1107	178	,	,	,
9937	1107	179	stews	stew	NNS
9937	1107	180	Vein	Vein	NNP
9937	1107	181	Stews	Stews	NNP
9937	1107	182	,	,	,
9937	1107	183	soups	soup	VBZ
9937	1107	184	Shank	Shank	NNP
9937	1107	185	Soups	Soups	NNP
9937	1107	186	Beef	Beef	NNP
9937	1107	187	Organs	Organs	NNPS
9937	1107	188	..	..	.
9937	1107	189	Liver	Liver	NNP
9937	1107	190	Broiling	Broiling	NNP
9937	1107	191	,	,	,
9937	1107	192	frying	fry	VBG
9937	1107	193	Heart	heart	NN
9937	1107	194	Baking	Baking	NNP
9937	1107	195	,	,	,
9937	1107	196	braizing	braize	VBG
9937	1107	197	Tongue	Tongue	NNP
9937	1107	198	Boiling	Boiling	NNP
9937	1107	199	,	,	,
9937	1107	200	baking	baking	NN
9937	1107	201	,	,	,
9937	1107	202	braizing	braize	VBG
9937	1107	203	Tail	Tail	NNP
9937	1107	204	Soup	Soup	NNP
9937	1107	205	39	39	CD
9937	1107	206	.	.	.
9937	1108	1	As	as	IN
9937	1108	2	will	will	MD
9937	1108	3	be	be	VB
9937	1108	4	observed	observe	VBN
9937	1108	5	from	from	IN
9937	1108	6	Fig	Fig	NNP
9937	1108	7	.	.	.
9937	1109	1	5	5	CD
9937	1109	2	,	,	,
9937	1109	3	the	the	DT
9937	1109	4	ribs	rib	NNS
9937	1109	5	are	be	VBP
9937	1109	6	numbered	number	VBN
9937	1109	7	in	in	IN
9937	1109	8	the	the	DT
9937	1109	9	opposite	opposite	JJ
9937	1109	10	direction	direction	NN
9937	1109	11	from	from	IN
9937	1109	12	the	the	DT
9937	1109	13	way	way	NN
9937	1109	14	in	in	IN
9937	1109	15	which	which	WDT
9937	1109	16	they	-PRON-	PRP
9937	1109	17	are	be	VBP
9937	1109	18	ordinarily	ordinarily	RB
9937	1109	19	counted	count	VBN
9937	1109	20	;	;	:
9937	1109	21	that	that	RB
9937	1109	22	is	is	RB
9937	1109	23	,	,	,
9937	1109	24	the	the	DT
9937	1109	25	first	first	JJ
9937	1109	26	rib	rib	NN
9937	1109	27	in	in	IN
9937	1109	28	a	a	DT
9937	1109	29	cut	cut	NN
9937	1109	30	of	of	IN
9937	1109	31	beef	beef	NN
9937	1109	32	is	be	VBZ
9937	1109	33	the	the	DT
9937	1109	34	one	one	CD
9937	1109	35	farthest	farthest	NN
9937	1109	36	from	from	IN
9937	1109	37	the	the	DT
9937	1109	38	head	head	NN
9937	1109	39	and	and	CC
9937	1109	40	the	the	DT
9937	1109	41	thirteenth	thirteenth	JJ
9937	1109	42	is	be	VBZ
9937	1109	43	the	the	DT
9937	1109	44	one	one	NN
9937	1109	45	just	just	RB
9937	1109	46	back	back	RB
9937	1109	47	of	of	IN
9937	1109	48	the	the	DT
9937	1109	49	neck	neck	NN
9937	1109	50	.	.	.
9937	1110	1	The	the	DT
9937	1110	2	first	first	JJ
9937	1110	3	and	and	CC
9937	1110	4	second	second	JJ
9937	1110	5	ribs	rib	NNS
9937	1110	6	are	be	VBP
9937	1110	7	called	call	VBN
9937	1110	8	the	the	DT
9937	1110	9	_	_	NNP
9937	1110	10	back	back	RB
9937	1110	11	ribs	ribs	NNP
9937	1110	12	_	_	NNP
9937	1110	13	;	;	:
9937	1110	14	the	the	DT
9937	1110	15	third	third	JJ
9937	1110	16	,	,	,
9937	1110	17	fourth	fourth	JJ
9937	1110	18	,	,	,
9937	1110	19	fifth	fifth	JJ
9937	1110	20	,	,	,
9937	1110	21	and	and	CC
9937	1110	22	sixth	sixth	JJ
9937	1110	23	,	,	,
9937	1110	24	the	the	DT
9937	1110	25	_	_	NNP
9937	1110	26	middle	middle	NNP
9937	1110	27	ribs	ribs	NNP
9937	1110	28	_	_	NNP
9937	1110	29	.	.	.
9937	1111	1	To	to	TO
9937	1111	2	prepare	prepare	VB
9937	1111	3	the	the	DT
9937	1111	4	ribs	rib	NNS
9937	1111	5	for	for	IN
9937	1111	6	sale	sale	NN
9937	1111	7	,	,	,
9937	1111	8	they	-PRON-	PRP
9937	1111	9	are	be	VBP
9937	1111	10	usually	usually	RB
9937	1111	11	cut	cut	VBN
9937	1111	12	into	into	IN
9937	1111	13	pieces	piece	NNS
9937	1111	14	that	that	WDT
9937	1111	15	contain	contain	VBP
9937	1111	16	two	two	CD
9937	1111	17	ribs	rib	NNS
9937	1111	18	,	,	,
9937	1111	19	the	the	DT
9937	1111	20	first	first	JJ
9937	1111	21	and	and	CC
9937	1111	22	second	second	JJ
9937	1111	23	ribs	rib	NNS
9937	1111	24	being	be	VBG
9937	1111	25	known	know	VBN
9937	1111	26	as	as	IN
9937	1111	27	the	the	DT
9937	1111	28	first	first	JJ
9937	1111	29	cut	cut	NN
9937	1111	30	,	,	,
9937	1111	31	the	the	DT
9937	1111	32	third	third	JJ
9937	1111	33	and	and	CC
9937	1111	34	fourth	fourth	JJ
9937	1111	35	as	as	IN
9937	1111	36	_	_	NNP
9937	1111	37	the	the	DT
9937	1111	38	second	second	JJ
9937	1111	39	_	_	NNP
9937	1111	40	cut	cut	NN
9937	1111	41	,	,	,
9937	1111	42	etc	etc	FW
9937	1111	43	.	.	.
9937	1112	1	After	after	IN
9937	1112	2	being	be	VBG
9937	1112	3	sawed	saw	VBN
9937	1112	4	across	across	IN
9937	1112	5	,	,	,
9937	1112	6	the	the	DT
9937	1112	7	rib	rib	NN
9937	1112	8	bones	bone	NNS
9937	1112	9	are	be	VBP
9937	1112	10	either	either	CC
9937	1112	11	left	leave	VBN
9937	1112	12	in	in	RP
9937	1112	13	to	to	TO
9937	1112	14	make	make	VB
9937	1112	15	a	a	DT
9937	1112	16	_	_	NNP
9937	1112	17	standing	stand	VBG
9937	1112	18	rib	rib	NN
9937	1112	19	roast	roast	NNP
9937	1112	20	_	_	NNP
9937	1112	21	or	or	CC
9937	1112	22	taken	take	VBN
9937	1112	23	out	out	RP
9937	1112	24	and	and	CC
9937	1112	25	the	the	DT
9937	1112	26	meat	meat	NN
9937	1112	27	then	then	RB
9937	1112	28	rolled	roll	VBD
9937	1112	29	and	and	CC
9937	1112	30	fastened	fasten	VBD
9937	1112	31	together	together	RB
9937	1112	32	with	with	IN
9937	1112	33	skewers	skewer	NNS
9937	1112	34	to	to	TO
9937	1112	35	make	make	VB
9937	1112	36	a	a	DT
9937	1112	37	_	_	NNP
9937	1112	38	rolled	roll	VBN
9937	1112	39	roast	roast	NN
9937	1112	40	_	_	NNP
9937	1112	41	.	.	.
9937	1113	1	_	_	NNP
9937	1113	2	Skewers	Skewers	NNP
9937	1113	3	,	,	,
9937	1113	4	_	_	NNP
9937	1113	5	which	which	WDT
9937	1113	6	are	be	VBP
9937	1113	7	long	long	RB
9937	1113	8	wooden	wooden	JJ
9937	1113	9	or	or	CC
9937	1113	10	metal	metal	NN
9937	1113	11	pins	pin	NNS
9937	1113	12	that	that	WDT
9937	1113	13	may	may	MD
9937	1113	14	be	be	VB
9937	1113	15	pushed	push	VBN
9937	1113	16	through	through	IN
9937	1113	17	meat	meat	NN
9937	1113	18	to	to	TO
9937	1113	19	fasten	fasten	VB
9937	1113	20	it	-PRON-	PRP
9937	1113	21	together	together	RB
9937	1113	22	,	,	,
9937	1113	23	will	will	MD
9937	1113	24	be	be	VB
9937	1113	25	found	find	VBN
9937	1113	26	useful	useful	JJ
9937	1113	27	to	to	IN
9937	1113	28	the	the	DT
9937	1113	29	housewife	housewife	NN
9937	1113	30	in	in	IN
9937	1113	31	preparing	prepare	VBG
9937	1113	32	many	many	JJ
9937	1113	33	cuts	cut	NNS
9937	1113	34	of	of	IN
9937	1113	35	meat	meat	NN
9937	1113	36	for	for	IN
9937	1113	37	cooking	cooking	NN
9937	1113	38	.	.	.
9937	1114	1	They	-PRON-	PRP
9937	1114	2	may	may	MD
9937	1114	3	usually	usually	RB
9937	1114	4	be	be	VB
9937	1114	5	obtained	obtain	VBN
9937	1114	6	at	at	IN
9937	1114	7	a	a	DT
9937	1114	8	meat	meat	NN
9937	1114	9	market	market	NN
9937	1114	10	or	or	CC
9937	1114	11	a	a	DT
9937	1114	12	hardware	hardware	NN
9937	1114	13	store	store	NN
9937	1114	14	.	.	.
9937	1115	1	40	40	CD
9937	1115	2	.	.	.
9937	1116	1	Certain	certain	JJ
9937	1116	2	of	of	IN
9937	1116	3	the	the	DT
9937	1116	4	organs	organ	NNS
9937	1116	5	of	of	IN
9937	1116	6	beef	beef	NN
9937	1116	7	are	be	VBP
9937	1116	8	utilized	utilize	VBN
9937	1116	9	to	to	IN
9937	1116	10	a	a	DT
9937	1116	11	considerable	considerable	JJ
9937	1116	12	extent	extent	NN
9937	1116	13	,	,	,
9937	1116	14	so	so	IN
9937	1116	15	that	that	IN
9937	1116	16	while	while	IN
9937	1116	17	they	-PRON-	PRP
9937	1116	18	can	can	MD
9937	1116	19	not	not	RB
9937	1116	20	be	be	VB
9937	1116	21	shown	show	VBN
9937	1116	22	in	in	IN
9937	1116	23	Fig	Fig	NNP
9937	1116	24	.	.	.
9937	1117	1	5	5	CD
9937	1117	2	,	,	,
9937	1117	3	they	-PRON-	PRP
9937	1117	4	are	be	VBP
9937	1117	5	included	include	VBN
9937	1117	6	in	in	IN
9937	1117	7	Table	Table	NNP
9937	1117	8	II	II	NNP
9937	1117	9	.	.	.
9937	1118	1	The	the	DT
9937	1118	2	heart	heart	NN
9937	1118	3	and	and	CC
9937	1118	4	the	the	DT
9937	1118	5	tongue	tongue	NN
9937	1118	6	are	be	VBP
9937	1118	7	valuable	valuable	JJ
9937	1118	8	both	both	DT
9937	1118	9	because	because	IN
9937	1118	10	they	-PRON-	PRP
9937	1118	11	are	be	VBP
9937	1118	12	economical	economical	JJ
9937	1118	13	and	and	CC
9937	1118	14	because	because	IN
9937	1118	15	they	-PRON-	PRP
9937	1118	16	add	add	VBP
9937	1118	17	variety	variety	NN
9937	1118	18	to	to	IN
9937	1118	19	the	the	DT
9937	1118	20	meat	meat	NN
9937	1118	21	diet	diet	NN
9937	1118	22	of	of	IN
9937	1118	23	the	the	DT
9937	1118	24	family	family	NN
9937	1118	25	.	.	.
9937	1119	1	The	the	DT
9937	1119	2	tongue	tongue	NN
9937	1119	3	,	,	,
9937	1119	4	either	either	CC
9937	1119	5	smoked	smoke	VBN
9937	1119	6	or	or	CC
9937	1119	7	fresh	fresh	JJ
9937	1119	8	,	,	,
9937	1119	9	may	may	MD
9937	1119	10	be	be	VB
9937	1119	11	boiled	boil	VBN
9937	1119	12	and	and	CC
9937	1119	13	then	then	RB
9937	1119	14	served	serve	VBD
9937	1119	15	hot	hot	JJ
9937	1119	16	,	,	,
9937	1119	17	or	or	CC
9937	1119	18	it	-PRON-	PRP
9937	1119	19	may	may	MD
9937	1119	20	be	be	VB
9937	1119	21	pickled	pickle	VBN
9937	1119	22	in	in	IN
9937	1119	23	vinegar	vinegar	NN
9937	1119	24	and	and	CC
9937	1119	25	served	serve	VBD
9937	1119	26	cold	cold	JJ
9937	1119	27	.	.	.
9937	1120	1	The	the	DT
9937	1120	2	heart	heart	NN
9937	1120	3	may	may	MD
9937	1120	4	be	be	VB
9937	1120	5	prepared	prepare	VBN
9937	1120	6	in	in	IN
9937	1120	7	the	the	DT
9937	1120	8	same	same	JJ
9937	1120	9	way	way	NN
9937	1120	10	,	,	,
9937	1120	11	or	or	CC
9937	1120	12	it	-PRON-	PRP
9937	1120	13	may	may	MD
9937	1120	14	be	be	VB
9937	1120	15	stuffed	stuff	VBN
9937	1120	16	and	and	CC
9937	1120	17	then	then	RB
9937	1120	18	baked	bake	VBD
9937	1120	19	.	.	.
9937	1121	1	The	the	DT
9937	1121	2	tail	tail	NN
9937	1121	3	of	of	IN
9937	1121	4	beef	beef	NN
9937	1121	5	makes	make	VBZ
9937	1121	6	excellent	excellent	JJ
9937	1121	7	soup	soup	NN
9937	1121	8	and	and	CC
9937	1121	9	is	be	VBZ
9937	1121	10	much	much	RB
9937	1121	11	used	use	VBN
9937	1121	12	for	for	IN
9937	1121	13	this	this	DT
9937	1121	14	purpose	purpose	NN
9937	1121	15	.	.	.
9937	1122	1	*	*	NFP
9937	1122	2	*	*	NFP
9937	1122	3	*	*	NFP
9937	1122	4	*	*	NFP
9937	1122	5	*	*	NFP
9937	1122	6	COOKING	cooking	NN
9937	1122	7	OF	of	IN
9937	1122	8	BEEF	beef	NN
9937	1122	9	STEAKS	STEAKS	NNP
9937	1122	10	AND	and	CC
9937	1122	11	THEIR	THEIR	NNP
9937	1122	12	PREPARATION	preparation	NN
9937	1122	13	41	41	CD
9937	1122	14	.	.	.
9937	1123	1	Steaks	steak	NNS
9937	1123	2	Obtained	obtain	VBN
9937	1123	3	From	from	IN
9937	1123	4	the	the	DT
9937	1123	5	Loin.--The	Loin.--The	NNP
9937	1123	6	way	way	NN
9937	1123	7	in	in	IN
9937	1123	8	which	which	WDT
9937	1123	9	a	a	DT
9937	1123	10	loin	loin	NN
9937	1123	11	of	of	IN
9937	1123	12	beef	beef	NN
9937	1123	13	is	be	VBZ
9937	1123	14	cut	cut	VBN
9937	1123	15	into	into	IN
9937	1123	16	steaks	steak	NNS
9937	1123	17	is	be	VBZ
9937	1123	18	shown	show	VBN
9937	1123	19	in	in	IN
9937	1123	20	Fig	Fig	NNP
9937	1123	21	.	.	.
9937	1124	1	6	6	CD
9937	1124	2	.	.	.
9937	1125	1	From	from	IN
9937	1125	2	_	_	NNP
9937	1125	3	a	a	DT
9937	1125	4	_	_	NNP
9937	1125	5	to	to	IN
9937	1125	6	_	_	NNP
9937	1125	7	b	b	NNP
9937	1125	8	_	_	NNP
9937	1125	9	are	be	VBP
9937	1125	10	cut	cut	VBN
9937	1125	11	_	_	NNP
9937	1125	12	Delmonico	Delmonico	NNP
9937	1125	13	steaks	steak	NNS
9937	1125	14	;	;	:
9937	1125	15	_	_	NNP
9937	1125	16	from	from	IN
9937	1125	17	_	_	NNP
9937	1125	18	b	b	NNP
9937	1125	19	_	_	NNP
9937	1125	20	to	to	IN
9937	1125	21	_	_	NNP
9937	1125	22	c	c	NNP
9937	1125	23	_	_	NNP
9937	1125	24	,	,	,
9937	1125	25	_	_	NNP
9937	1125	26	porterhouse	porterhouse	NN
9937	1125	27	steaks	steak	NNS
9937	1125	28	;	;	:
9937	1125	29	_	_	NNP
9937	1125	30	from	from	IN
9937	1125	31	_	_	NNP
9937	1125	32	c	c	NNP
9937	1125	33	_	_	NNP
9937	1125	34	to	to	IN
9937	1125	35	_	_	NNP
9937	1125	36	d	d	NNP
9937	1125	37	_	_	NNP
9937	1125	38	,	,	,
9937	1125	39	_	_	NNP
9937	1125	40	hip	hip	NN
9937	1125	41	-	-	HYPH
9937	1125	42	bone	bone	NN
9937	1125	43	steaks	steak	NNS
9937	1125	44	;	;	:
9937	1125	45	_	_	NNP
9937	1125	46	from	from	IN
9937	1125	47	_	_	NNP
9937	1125	48	d	d	NNP
9937	1125	49	_	_	NNP
9937	1125	50	to	to	IN
9937	1125	51	_	_	NNP
9937	1125	52	e	e	NNP
9937	1125	53	_	_	NNP
9937	1125	54	,	,	,
9937	1125	55	_	_	NNP
9937	1125	56	flat	flat	JJ
9937	1125	57	-	-	HYPH
9937	1125	58	bone	bone	NN
9937	1125	59	steaks	steak	NNS
9937	1125	60	;	;	:
9937	1125	61	_	_	NNP
9937	1125	62	and	and	CC
9937	1125	63	from	from	IN
9937	1125	64	_	_	NNP
9937	1125	65	e	e	NNP
9937	1125	66	_	_	NNP
9937	1125	67	to	to	IN
9937	1125	68	_	_	NNP
9937	1125	69	f	f	NNP
9937	1125	70	_	_	NNP
9937	1125	71	,	,	,
9937	1125	72	_	_	NNP
9937	1125	73	sirloin	sirloin	NN
9937	1125	74	steaks	steak	VBZ
9937	1125	75	_	_	NNP
9937	1125	76	.	.	.
9937	1126	1	The	the	DT
9937	1126	2	_	_	NNP
9937	1126	3	loin	loin	NN
9937	1126	4	_	_	NNP
9937	1126	5	is	be	VBZ
9937	1126	6	cut	cut	VBN
9937	1126	7	from	from	IN
9937	1126	8	the	the	DT
9937	1126	9	rump	rump	NN
9937	1126	10	at	at	IN
9937	1126	11	_	_	NNP
9937	1126	12	f	f	NNP
9937	1126	13	_	_	NNP
9937	1126	14	and	and	CC
9937	1126	15	from	from	IN
9937	1126	16	the	the	DT
9937	1126	17	flank	flank	NN
9937	1126	18	and	and	CC
9937	1126	19	plate	plate	NN
9937	1126	20	at	at	IN
9937	1126	21	_	_	NNP
9937	1126	22	h	h	NNP
9937	1126	23	_	_	NNP
9937	1126	24	to	to	IN
9937	1126	25	_	_	NNP
9937	1126	26	j	j	NNP
9937	1126	27	_	_	NNP
9937	1126	28	.	.	.
9937	1127	1	When	when	WRB
9937	1127	2	steaks	steak	NNS
9937	1127	3	are	be	VBP
9937	1127	4	cut	cut	VBN
9937	1127	5	from	from	IN
9937	1127	6	the	the	DT
9937	1127	7	flesh	flesh	NN
9937	1127	8	of	of	IN
9937	1127	9	animals	animal	NNS
9937	1127	10	in	in	IN
9937	1127	11	good	good	JJ
9937	1127	12	condition	condition	NN
9937	1127	13	,	,	,
9937	1127	14	they	-PRON-	PRP
9937	1127	15	are	be	VBP
9937	1127	16	all	all	RB
9937	1127	17	very	very	RB
9937	1127	18	tender	tender	JJ
9937	1127	19	and	and	CC
9937	1127	20	may	may	MD
9937	1127	21	be	be	VB
9937	1127	22	used	use	VBN
9937	1127	23	for	for	IN
9937	1127	24	the	the	DT
9937	1127	25	quick	quick	JJ
9937	1127	26	methods	method	NNS
9937	1127	27	of	of	IN
9937	1127	28	cookery	cookery	NN
9937	1127	29	,	,	,
9937	1127	30	such	such	JJ
9937	1127	31	as	as	IN
9937	1127	32	broiling	broiling	NN
9937	1127	33	.	.	.
9937	1128	1	A	a	DT
9937	1128	2	very	very	RB
9937	1128	3	good	good	JJ
9937	1128	4	idea	idea	NN
9937	1128	5	of	of	IN
9937	1128	6	what	what	WP
9937	1128	7	each	each	DT
9937	1128	8	of	of	IN
9937	1128	9	these	these	DT
9937	1128	10	steaks	steak	NNS
9937	1128	11	looks	look	VBZ
9937	1128	12	like	like	IN
9937	1128	13	can	can	MD
9937	1128	14	be	be	VB
9937	1128	15	obtained	obtain	VBN
9937	1128	16	from	from	IN
9937	1128	17	Figs	Figs	NNP
9937	1128	18	.	.	.
9937	1129	1	7	7	CD
9937	1129	2	to	to	IN
9937	1129	3	11	11	CD
9937	1129	4	,	,	,
9937	1129	5	inclusive	inclusive	JJ
9937	1129	6	.	.	.
9937	1130	1	Each	each	DT
9937	1130	2	of	of	IN
9937	1130	3	these	these	DT
9937	1130	4	illustrations	illustration	NNS
9937	1130	5	shows	show	VBZ
9937	1130	6	the	the	DT
9937	1130	7	entire	entire	JJ
9937	1130	8	section	section	NN
9937	1130	9	of	of	IN
9937	1130	10	steak	steak	NN
9937	1130	11	,	,	,
9937	1130	12	as	as	RB
9937	1130	13	well	well	RB
9937	1130	14	as	as	IN
9937	1130	15	one	one	CD
9937	1130	16	steak	steak	NN
9937	1130	17	cut	cut	VBN
9937	1130	18	from	from	IN
9937	1130	19	the	the	DT
9937	1130	20	piece	piece	NN
9937	1130	21	.	.	.
9937	1131	1	DELMONICO	DELMONICO	NNP
9937	1131	2	STEAK	STEAK	NNP
9937	1131	3	,	,	,
9937	1131	4	which	which	WDT
9937	1131	5	is	be	VBZ
9937	1131	6	shown	show	VBN
9937	1131	7	in	in	IN
9937	1131	8	Fig	Fig	NNP
9937	1131	9	.	.	.
9937	1132	1	7	7	LS
9937	1132	2	,	,	,
9937	1132	3	is	be	VBZ
9937	1132	4	the	the	DT
9937	1132	5	smallest	small	JJS
9937	1132	6	steak	steak	NN
9937	1132	7	that	that	WDT
9937	1132	8	can	can	MD
9937	1132	9	be	be	VB
9937	1132	10	cut	cut	VBN
9937	1132	11	from	from	IN
9937	1132	12	the	the	DT
9937	1132	13	loin	loin	NN
9937	1132	14	and	and	CC
9937	1132	15	is	be	VBZ
9937	1132	16	therefore	therefore	RB
9937	1132	17	an	an	DT
9937	1132	18	excellent	excellent	JJ
9937	1132	19	cut	cut	NN
9937	1132	20	for	for	IN
9937	1132	21	a	a	DT
9937	1132	22	small	small	JJ
9937	1132	23	family	family	NN
9937	1132	24	.	.	.
9937	1133	1	It	-PRON-	PRP
9937	1133	2	contains	contain	VBZ
9937	1133	3	little	little	JJ
9937	1133	4	or	or	CC
9937	1133	5	no	no	RB
9937	1133	6	tenderloin	tenderloin	JJ
9937	1133	7	.	.	.
9937	1134	1	Sometimes	sometimes	RB
9937	1134	2	this	this	DT
9937	1134	3	steak	steak	NN
9937	1134	4	is	be	VBZ
9937	1134	5	wrongly	wrongly	RB
9937	1134	6	called	call	VBN
9937	1134	7	a	a	DT
9937	1134	8	club	club	NN
9937	1134	9	steak	steak	NN
9937	1134	10	,	,	,
9937	1134	11	but	but	CC
9937	1134	12	no	no	DT
9937	1134	13	confusion	confusion	NN
9937	1134	14	will	will	MD
9937	1134	15	result	result	VB
9937	1134	16	if	if	IN
9937	1134	17	it	-PRON-	PRP
9937	1134	18	is	be	VBZ
9937	1134	19	remembered	remember	VBN
9937	1134	20	that	that	IN
9937	1134	21	a	a	DT
9937	1134	22	_	_	NNP
9937	1134	23	club	club	NN
9937	1134	24	steak	steak	NN
9937	1134	25	_	_	NNP
9937	1134	26	is	be	VBZ
9937	1134	27	a	a	DT
9937	1134	28	porterhouse	porterhouse	NN
9937	1134	29	steak	steak	NN
9937	1134	30	that	that	WDT
9937	1134	31	has	have	VBZ
9937	1134	32	most	most	JJS
9937	1134	33	of	of	IN
9937	1134	34	the	the	DT
9937	1134	35	bone	bone	NN
9937	1134	36	and	and	CC
9937	1134	37	the	the	DT
9937	1134	38	flank	flank	NN
9937	1134	39	end	end	NN
9937	1134	40	,	,	,
9937	1134	41	or	or	CC
9937	1134	42	"	"	``
9937	1134	43	tail	tail	VB
9937	1134	44	,	,	,
9937	1134	45	"	"	''
9937	1134	46	removed	remove	VBN
9937	1134	47	.	.	.
9937	1135	1	[	[	-LRB-
9937	1135	2	Illustration	illustration	NN
9937	1135	3	:	:	:
9937	1135	4	Fig	Fig	NNP
9937	1135	5	.	.	.
9937	1136	1	7	7	LS
9937	1136	2	]	]	-RRB-
9937	1136	3	Porterhouse	Porterhouse	NNP
9937	1136	4	steak	steak	NN
9937	1136	5	,	,	,
9937	1136	6	which	which	WDT
9937	1136	7	is	be	VBZ
9937	1136	8	illustrated	illustrate	VBN
9937	1136	9	in	in	IN
9937	1136	10	Fig	Fig	NNP
9937	1136	11	8	8	CD
9937	1136	12	,	,	,
9937	1136	13	contains	contain	VBZ
9937	1136	14	more	more	RBR
9937	1136	15	tenderloin	tenderloin	JJ
9937	1136	16	than	than	IN
9937	1136	17	any	any	DT
9937	1136	18	other	other	JJ
9937	1136	19	steak	steak	NN
9937	1136	20	.	.	.
9937	1137	1	This	this	DT
9937	1137	2	steak	steak	NN
9937	1137	3	also	also	RB
9937	1137	4	being	be	VBG
9937	1137	5	small	small	JJ
9937	1137	6	in	in	IN
9937	1137	7	size	size	NN
9937	1137	8	is	be	VBZ
9937	1137	9	a	a	DT
9937	1137	10	very	very	RB
9937	1137	11	good	good	JJ
9937	1137	12	cut	cut	NN
9937	1137	13	for	for	IN
9937	1137	14	a	a	DT
9937	1137	15	small	small	JJ
9937	1137	16	number	number	NN
9937	1137	17	of	of	IN
9937	1137	18	persons	person	NNS
9937	1137	19	.	.	.
9937	1138	1	[	[	-LRB-
9937	1138	2	Illustration	illustration	NN
9937	1138	3	:	:	:
9937	1138	4	Fig	Fig	NNP
9937	1138	5	.	.	.
9937	1139	1	8	8	LS
9937	1139	2	]	]	-RRB-
9937	1139	3	_	_	NNP
9937	1139	4	Hip	Hip	NNP
9937	1139	5	-	-	HYPH
9937	1139	6	bone	bone	NN
9937	1139	7	steak	steak	NN
9937	1139	8	_	_	NNP
9937	1139	9	,	,	,
9937	1139	10	shown	show	VBN
9937	1139	11	in	in	IN
9937	1139	12	Fig	Fig	NNP
9937	1139	13	.	.	.
9937	1140	1	9	9	CD
9937	1140	2	,	,	,
9937	1140	3	contains	contain	VBZ
9937	1140	4	a	a	DT
9937	1140	5	good	good	JJ
9937	1140	6	-	-	HYPH
9937	1140	7	sized	sized	JJ
9937	1140	8	piece	piece	NN
9937	1140	9	of	of	IN
9937	1140	10	tenderloin	tenderloin	NN
9937	1140	11	.	.	.
9937	1141	1	Steak	Steak	NNP
9937	1141	2	of	of	IN
9937	1141	3	this	this	DT
9937	1141	4	kind	kind	NN
9937	1141	5	finds	find	VBZ
9937	1141	6	much	much	JJ
9937	1141	7	favor	favor	NN
9937	1141	8	,	,	,
9937	1141	9	as	as	IN
9937	1141	10	it	-PRON-	PRP
9937	1141	11	can	can	MD
9937	1141	12	be	be	VB
9937	1141	13	served	serve	VBN
9937	1141	14	quite	quite	RB
9937	1141	15	advantageously	advantageously	RB
9937	1141	16	.	.	.
9937	1142	1	Flat	flat	JJ
9937	1142	2	-	-	HYPH
9937	1142	3	bone	bone	NN
9937	1142	4	steak	steak	NN
9937	1142	5	,	,	,
9937	1142	6	as	as	IN
9937	1142	7	shown	show	VBN
9937	1142	8	in	in	IN
9937	1142	9	Fig	Fig	NNP
9937	1142	10	.	.	.
9937	1143	1	10	10	CD
9937	1143	2	,	,	,
9937	1143	3	has	have	VBZ
9937	1143	4	a	a	DT
9937	1143	5	large	large	JJ
9937	1143	6	bone	bone	NN
9937	1143	7	,	,	,
9937	1143	8	but	but	CC
9937	1143	9	it	-PRON-	PRP
9937	1143	10	also	also	RB
9937	1143	11	contains	contain	VBZ
9937	1143	12	a	a	DT
9937	1143	13	considerable	considerable	JJ
9937	1143	14	amount	amount	NN
9937	1143	15	of	of	IN
9937	1143	16	fairly	fairly	RB
9937	1143	17	solid	solid	JJ
9937	1143	18	meat	meat	NN
9937	1143	19	.	.	.
9937	1144	1	When	when	WRB
9937	1144	2	a	a	DT
9937	1144	3	large	large	JJ
9937	1144	4	number	number	NN
9937	1144	5	of	of	IN
9937	1144	6	persons	person	NNS
9937	1144	7	are	be	VBP
9937	1144	8	to	to	TO
9937	1144	9	be	be	VB
9937	1144	10	served	serve	VBN
9937	1144	11	,	,	,
9937	1144	12	this	this	DT
9937	1144	13	is	be	VBZ
9937	1144	14	a	a	DT
9937	1144	15	very	very	RB
9937	1144	16	good	good	JJ
9937	1144	17	steak	steak	NN
9937	1144	18	to	to	TO
9937	1144	19	select	select	VB
9937	1144	20	.	.	.
9937	1145	1	Sirloin	Sirloin	NNP
9937	1145	2	steak	steak	NN
9937	1145	3	is	be	VBZ
9937	1145	4	shown	show	VBN
9937	1145	5	in	in	IN
9937	1145	6	Fig	Fig	NNP
9937	1145	7	.	.	.
9937	1146	1	11	11	CD
9937	1146	2	.	.	.
9937	1147	1	As	as	IN
9937	1147	2	will	will	MD
9937	1147	3	be	be	VB
9937	1147	4	observed	observe	VBN
9937	1147	5	,	,	,
9937	1147	6	this	this	DT
9937	1147	7	steak	steak	NN
9937	1147	8	contains	contain	VBZ
9937	1147	9	more	more	RBR
9937	1147	10	solid	solid	JJ
9937	1147	11	meat	meat	NN
9937	1147	12	than	than	IN
9937	1147	13	any	any	DT
9937	1147	14	of	of	IN
9937	1147	15	the	the	DT
9937	1147	16	other	other	JJ
9937	1147	17	steaks	steak	NNS
9937	1147	18	cut	cut	VBN
9937	1147	19	from	from	IN
9937	1147	20	the	the	DT
9937	1147	21	loin	loin	NN
9937	1147	22	.	.	.
9937	1148	1	For	for	IN
9937	1148	2	this	this	DT
9937	1148	3	reason	reason	NN
9937	1148	4	,	,	,
9937	1148	5	it	-PRON-	PRP
9937	1148	6	serves	serve	VBZ
9937	1148	7	a	a	DT
9937	1148	8	large	large	JJ
9937	1148	9	number	number	NN
9937	1148	10	of	of	IN
9937	1148	11	persons	person	NNS
9937	1148	12	more	more	RBR
9937	1148	13	advantageously	advantageously	RB
9937	1148	14	than	than	IN
9937	1148	15	the	the	DT
9937	1148	16	others	other	NNS
9937	1148	17	do	do	VBP
9937	1148	18	.	.	.
9937	1149	1	[	[	-LRB-
9937	1149	2	Illustration	illustration	NN
9937	1149	3	:	:	:
9937	1149	4	Fig	Fig	NNP
9937	1149	5	.	.	.
9937	1150	1	9	9	LS
9937	1150	2	]	]	-RRB-
9937	1150	3	[	[	-LRB-
9937	1150	4	Illustration	illustration	NN
9937	1150	5	:	:	:
9937	1150	6	Fig	Fig	NNP
9937	1150	7	.	.	.
9937	1151	1	10	10	CD
9937	1151	2	]	]	-RRB-
9937	1151	3	42	42	CD
9937	1151	4	.	.	.
9937	1152	1	Steaks	steak	NNS
9937	1152	2	Obtained	obtain	VBN
9937	1152	3	From	from	IN
9937	1152	4	the	the	DT
9937	1152	5	Round.--While	Round.--While	NNS
9937	1152	6	the	the	DT
9937	1152	7	steaks	steak	NNS
9937	1152	8	cut	cut	VBD
9937	1152	9	from	from	IN
9937	1152	10	the	the	DT
9937	1152	11	loin	loin	NN
9937	1152	12	are	be	VBP
9937	1152	13	usually	usually	RB
9937	1152	14	preferred	prefer	VBN
9937	1152	15	because	because	IN
9937	1152	16	of	of	IN
9937	1152	17	their	-PRON-	PRP$
9937	1152	18	tenderness	tenderness	NN
9937	1152	19	,	,	,
9937	1152	20	those	those	DT
9937	1152	21	cut	cut	VBN
9937	1152	22	from	from	IN
9937	1152	23	the	the	DT
9937	1152	24	upper	upper	JJ
9937	1152	25	round	round	NN
9937	1152	26	and	and	CC
9937	1152	27	across	across	IN
9937	1152	28	the	the	DT
9937	1152	29	rump	rump	NN
9937	1152	30	are	be	VBP
9937	1152	31	very	very	RB
9937	1152	32	desirable	desirable	JJ
9937	1152	33	for	for	IN
9937	1152	34	many	many	JJ
9937	1152	35	purposes	purpose	NNS
9937	1152	36	.	.	.
9937	1153	1	If	if	IN
9937	1153	2	these	these	DT
9937	1153	3	are	be	VBP
9937	1153	4	not	not	RB
9937	1153	5	so	so	RB
9937	1153	6	tender	tender	JJ
9937	1153	7	as	as	IN
9937	1153	8	is	be	VBZ
9937	1153	9	desired	desire	VBN
9937	1153	10	,	,	,
9937	1153	11	the	the	DT
9937	1153	12	surface	surface	NN
9937	1153	13	may	may	MD
9937	1153	14	be	be	VB
9937	1153	15	chopped	chop	VBN
9937	1153	16	with	with	IN
9937	1153	17	a	a	DT
9937	1153	18	dull	dull	JJ
9937	1153	19	knife	knife	NN
9937	1153	20	in	in	IN
9937	1153	21	order	order	NN
9937	1153	22	to	to	TO
9937	1153	23	make	make	VB
9937	1153	24	tiny	tiny	JJ
9937	1153	25	cuts	cut	NNS
9937	1153	26	through	through	IN
9937	1153	27	the	the	DT
9937	1153	28	fibers	fiber	NNS
9937	1153	29	,	,	,
9937	1153	30	or	or	CC
9937	1153	31	it	-PRON-	PRP
9937	1153	32	may	may	MD
9937	1153	33	be	be	VB
9937	1153	34	pounded	pound	VBN
9937	1153	35	with	with	IN
9937	1153	36	some	some	DT
9937	1153	37	blunt	blunt	JJ
9937	1153	38	object	object	NN
9937	1153	39	,	,	,
9937	1153	40	as	as	IN
9937	1153	41	,	,	,
9937	1153	42	for	for	IN
9937	1153	43	instance	instance	NN
9937	1153	44	,	,	,
9937	1153	45	a	a	DT
9937	1153	46	wooden	wooden	JJ
9937	1153	47	potato	potato	NN
9937	1153	48	masher	masher	NN
9937	1153	49	.	.	.
9937	1154	1	In	in	IN
9937	1154	2	Fig	Fig	NNP
9937	1154	3	.	.	.
9937	1155	1	12	12	CD
9937	1155	2	,	,	,
9937	1155	3	the	the	DT
9937	1155	4	entire	entire	JJ
9937	1155	5	round	round	NN
9937	1155	6	and	and	CC
9937	1155	7	the	the	DT
9937	1155	8	way	way	NN
9937	1155	9	it	-PRON-	PRP
9937	1155	10	is	be	VBZ
9937	1155	11	sometimes	sometimes	RB
9937	1155	12	subdivided	subdivide	VBN
9937	1155	13	into	into	IN
9937	1155	14	the	the	DT
9937	1155	15	upper	upper	JJ
9937	1155	16	and	and	CC
9937	1155	17	lower	low	JJR
9937	1155	18	round	round	NN
9937	1155	19	are	be	VBP
9937	1155	20	shown	show	VBN
9937	1155	21	.	.	.
9937	1156	1	What	what	WP
9937	1156	2	is	be	VBZ
9937	1156	3	known	know	VBN
9937	1156	4	as	as	IN
9937	1156	5	a	a	DT
9937	1156	6	round	round	JJ
9937	1156	7	steak	steak	NN
9937	1156	8	is	be	VBZ
9937	1156	9	a	a	DT
9937	1156	10	slice	slice	NN
9937	1156	11	that	that	WDT
9937	1156	12	is	be	VBZ
9937	1156	13	cut	cut	VBN
9937	1156	14	across	across	IN
9937	1156	15	the	the	DT
9937	1156	16	entire	entire	JJ
9937	1156	17	round	round	NN
9937	1156	18	.	.	.
9937	1157	1	However	however	RB
9937	1157	2	,	,	,
9937	1157	3	such	such	PDT
9937	1157	4	a	a	DT
9937	1157	5	steak	steak	NN
9937	1157	6	is	be	VBZ
9937	1157	7	often	often	RB
9937	1157	8	cut	cut	VBN
9937	1157	9	into	into	IN
9937	1157	10	two	two	CD
9937	1157	11	parts	part	NNS
9937	1157	12	where	where	WRB
9937	1157	13	the	the	DT
9937	1157	14	line	line	NN
9937	1157	15	dividing	divide	VBG
9937	1157	16	the	the	DT
9937	1157	17	round	round	NN
9937	1157	18	is	be	VBZ
9937	1157	19	shown	show	VBN
9937	1157	20	,	,	,
9937	1157	21	and	and	CC
9937	1157	22	either	either	CC
9937	1157	23	the	the	DT
9937	1157	24	upper	upper	JJ
9937	1157	25	or	or	CC
9937	1157	26	the	the	DT
9937	1157	27	lower	low	JJR
9937	1157	28	piece	piece	NN
9937	1157	29	may	may	MD
9937	1157	30	be	be	VB
9937	1157	31	purchased	purchase	VBN
9937	1157	32	.	.	.
9937	1158	1	The	the	DT
9937	1158	2	upper	upper	JJ
9937	1158	3	round	round	NN
9937	1158	4	is	be	VBZ
9937	1158	5	the	the	DT
9937	1158	6	better	well	JJR
9937	1158	7	piece	piece	NN
9937	1158	8	and	and	CC
9937	1158	9	brings	bring	VBZ
9937	1158	10	a	a	DT
9937	1158	11	higher	high	JJR
9937	1158	12	price	price	NN
9937	1158	13	than	than	IN
9937	1158	14	the	the	DT
9937	1158	15	whole	whole	JJ
9937	1158	16	round	round	NN
9937	1158	17	or	or	CC
9937	1158	18	the	the	DT
9937	1158	19	lower	low	JJR
9937	1158	20	round	round	NN
9937	1158	21	including	include	VBG
9937	1158	22	the	the	DT
9937	1158	23	vein	vein	NN
9937	1158	24	.	.	.
9937	1159	1	The	the	DT
9937	1159	2	quick	quick	JJ
9937	1159	3	methods	method	NNS
9937	1159	4	of	of	IN
9937	1159	5	cookery	cookery	NN
9937	1159	6	may	may	MD
9937	1159	7	be	be	VB
9937	1159	8	applied	apply	VBN
9937	1159	9	to	to	IN
9937	1159	10	the	the	DT
9937	1159	11	more	more	RBR
9937	1159	12	desirable	desirable	JJ
9937	1159	13	cuts	cut	NNS
9937	1159	14	of	of	IN
9937	1159	15	the	the	DT
9937	1159	16	round	round	NN
9937	1159	17	,	,	,
9937	1159	18	but	but	CC
9937	1159	19	the	the	DT
9937	1159	20	lower	low	JJR
9937	1159	21	round	round	NN
9937	1159	22	or	or	CC
9937	1159	23	the	the	DT
9937	1159	24	vein	vein	NN
9937	1159	25	is	be	VBZ
9937	1159	26	generally	generally	RB
9937	1159	27	used	use	VBN
9937	1159	28	for	for	IN
9937	1159	29	roasting	roast	VBG
9937	1159	30	,	,	,
9937	1159	31	braizing	braizing	NN
9937	1159	32	,	,	,
9937	1159	33	or	or	CC
9937	1159	34	stewing	stew	VBG
9937	1159	35	.	.	.
9937	1160	1	[	[	-LRB-
9937	1160	2	Illustration	illustration	NN
9937	1160	3	:	:	:
9937	1160	4	Fig	Fig	NNP
9937	1160	5	.	.	.
9937	1161	1	11	11	LS
9937	1161	2	]	]	-RRB-
9937	1161	3	[	[	-LRB-
9937	1161	4	Illustration	illustration	NN
9937	1161	5	:	:	:
9937	1161	6	Fig	Fig	NNP
9937	1161	7	.	.	.
9937	1162	1	12	12	CD
9937	1162	2	]	]	-RRB-
9937	1162	3	43	43	CD
9937	1162	4	.	.	.
9937	1163	1	Broiled	broil	VBN
9937	1163	2	Beefsteak.--As	Beefsteak.--As	NNP
9937	1163	3	has	have	VBZ
9937	1163	4	already	already	RB
9937	1163	5	been	be	VBN
9937	1163	6	explained	explain	VBN
9937	1163	7	,	,	,
9937	1163	8	the	the	DT
9937	1163	9	steaks	steak	NNS
9937	1163	10	cut	cut	VBD
9937	1163	11	from	from	IN
9937	1163	12	the	the	DT
9937	1163	13	loin	loin	NN
9937	1163	14	are	be	VBP
9937	1163	15	the	the	DT
9937	1163	16	ones	one	NNS
9937	1163	17	that	that	WDT
9937	1163	18	are	be	VBP
9937	1163	19	generally	generally	RB
9937	1163	20	used	use	VBN
9937	1163	21	for	for	IN
9937	1163	22	broiling	broil	VBG
9937	1163	23	.	.	.
9937	1164	1	When	when	WRB
9937	1164	2	one	one	CD
9937	1164	3	of	of	IN
9937	1164	4	these	these	DT
9937	1164	5	steaks	steak	NNS
9937	1164	6	is	be	VBZ
9937	1164	7	to	to	TO
9937	1164	8	be	be	VB
9937	1164	9	broiled	broil	VBN
9937	1164	10	,	,	,
9937	1164	11	it	-PRON-	PRP
9937	1164	12	should	should	MD
9937	1164	13	never	never	RB
9937	1164	14	be	be	VB
9937	1164	15	less	less	JJR
9937	1164	16	than	than	IN
9937	1164	17	1	1	CD
9937	1164	18	inch	inch	NN
9937	1164	19	thick	thick	JJ
9937	1164	20	,	,	,
9937	1164	21	but	but	CC
9937	1164	22	it	-PRON-	PRP
9937	1164	23	may	may	MD
9937	1164	24	be	be	VB
9937	1164	25	from	from	IN
9937	1164	26	1	1	CD
9937	1164	27	to	to	IN
9937	1164	28	2	2	CD
9937	1164	29	-	-	HYPH
9937	1164	30	1/2	1/2	CD
9937	1164	31	inches	inch	NNS
9937	1164	32	in	in	IN
9937	1164	33	thickness	thickness	NN
9937	1164	34	,	,	,
9937	1164	35	according	accord	VBG
9937	1164	36	to	to	IN
9937	1164	37	the	the	DT
9937	1164	38	preference	preference	NN
9937	1164	39	of	of	IN
9937	1164	40	the	the	DT
9937	1164	41	persons	person	NNS
9937	1164	42	for	for	IN
9937	1164	43	whom	whom	WP
9937	1164	44	it	-PRON-	PRP
9937	1164	45	is	be	VBZ
9937	1164	46	prepared	prepare	VBN
9937	1164	47	.	.	.
9937	1165	1	As	as	IN
9937	1165	2	the	the	DT
9937	1165	3	flank	flank	NN
9937	1165	4	end	end	NN
9937	1165	5	,	,	,
9937	1165	6	or	or	CC
9937	1165	7	"	"	``
9937	1165	8	tail	tail	NN
9937	1165	9	,	,	,
9937	1165	10	"	"	''
9937	1165	11	of	of	IN
9937	1165	12	such	such	JJ
9937	1165	13	steaks	steak	NNS
9937	1165	14	is	be	VBZ
9937	1165	15	always	always	RB
9937	1165	16	tough	tough	JJ
9937	1165	17	,	,	,
9937	1165	18	it	-PRON-	PRP
9937	1165	19	should	should	MD
9937	1165	20	be	be	VB
9937	1165	21	cut	cut	VBN
9937	1165	22	off	off	RP
9937	1165	23	before	before	IN
9937	1165	24	cooking	cooking	NN
9937	1165	25	and	and	CC
9937	1165	26	utilized	utilize	VBN
9937	1165	27	in	in	IN
9937	1165	28	the	the	DT
9937	1165	29	making	making	NN
9937	1165	30	of	of	IN
9937	1165	31	soups	soup	NNS
9937	1165	32	and	and	CC
9937	1165	33	such	such	JJ
9937	1165	34	dishes	dish	NNS
9937	1165	35	as	as	IN
9937	1165	36	require	require	VBP
9937	1165	37	chopped	chopped	JJ
9937	1165	38	meats	meat	NNS
9937	1165	39	.	.	.
9937	1166	1	In	in	IN
9937	1166	2	addition	addition	NN
9937	1166	3	,	,	,
9937	1166	4	all	all	DT
9937	1166	5	superfluous	superfluous	JJ
9937	1166	6	fat	fat	NN
9937	1166	7	should	should	MD
9937	1166	8	be	be	VB
9937	1166	9	removed	remove	VBN
9937	1166	10	and	and	CC
9937	1166	11	then	then	RB
9937	1166	12	tried	try	VBD
9937	1166	13	out	out	RP
9937	1166	14	.	.	.
9937	1167	1	Beef	beef	NN
9937	1167	2	fat	fat	NN
9937	1167	3	,	,	,
9937	1167	4	especially	especially	RB
9937	1167	5	if	if	IN
9937	1167	6	it	-PRON-	PRP
9937	1167	7	is	be	VBZ
9937	1167	8	mixed	mix	VBN
9937	1167	9	with	with	IN
9937	1167	10	lard	lard	NN
9937	1167	11	or	or	CC
9937	1167	12	other	other	JJ
9937	1167	13	fats	fat	NNS
9937	1167	14	,	,	,
9937	1167	15	makes	make	VBZ
9937	1167	16	excellent	excellent	JJ
9937	1167	17	shortening	shortening	NN
9937	1167	18	;	;	:
9937	1167	19	likewise	likewise	RB
9937	1167	20	,	,	,
9937	1167	21	it	-PRON-	PRP
9937	1167	22	may	may	MD
9937	1167	23	be	be	VB
9937	1167	24	used	use	VBN
9937	1167	25	for	for	IN
9937	1167	26	sautéing	sautée	VBG
9937	1167	27	various	various	JJ
9937	1167	28	foods	food	NNS
9937	1167	29	.	.	.
9937	1168	1	When	when	WRB
9937	1168	2	a	a	DT
9937	1168	3	steak	steak	NN
9937	1168	4	has	have	VBZ
9937	1168	5	been	be	VBN
9937	1168	6	prepared	prepare	VBN
9937	1168	7	in	in	IN
9937	1168	8	this	this	DT
9937	1168	9	manner	manner	NN
9937	1168	10	,	,	,
9937	1168	11	wipe	wipe	VB
9937	1168	12	it	-PRON-	PRP
9937	1168	13	carefully	carefully	RB
9937	1168	14	with	with	IN
9937	1168	15	a	a	DT
9937	1168	16	clean	clean	JJ
9937	1168	17	,	,	,
9937	1168	18	damp	damp	JJ
9937	1168	19	cloth	cloth	NN
9937	1168	20	.	.	.
9937	1169	1	Heat	heat	VB
9937	1169	2	the	the	DT
9937	1169	3	broiler	broiler	NN
9937	1169	4	very	very	RB
9937	1169	5	hot	hot	JJ
9937	1169	6	and	and	CC
9937	1169	7	grease	grease	VB
9937	1169	8	the	the	DT
9937	1169	9	rack	rack	NN
9937	1169	10	with	with	IN
9937	1169	11	a	a	DT
9937	1169	12	little	little	JJ
9937	1169	13	of	of	IN
9937	1169	14	the	the	DT
9937	1169	15	beef	beef	NN
9937	1169	16	fat	fat	NN
9937	1169	17	.	.	.
9937	1170	1	Then	then	RB
9937	1170	2	place	place	VB
9937	1170	3	the	the	DT
9937	1170	4	steak	steak	NN
9937	1170	5	on	on	IN
9937	1170	6	the	the	DT
9937	1170	7	rack	rack	NN
9937	1170	8	,	,	,
9937	1170	9	expose	expose	VB
9937	1170	10	it	-PRON-	PRP
9937	1170	11	directly	directly	RB
9937	1170	12	to	to	IN
9937	1170	13	the	the	DT
9937	1170	14	rays	ray	NNS
9937	1170	15	of	of	IN
9937	1170	16	a	a	DT
9937	1170	17	very	very	RB
9937	1170	18	hot	hot	JJ
9937	1170	19	fire	fire	NN
9937	1170	20	,	,	,
9937	1170	21	and	and	CC
9937	1170	22	turn	turn	VB
9937	1170	23	it	-PRON-	PRP
9937	1170	24	every	every	DT
9937	1170	25	10	10	CD
9937	1170	26	seconds	second	NNS
9937	1170	27	until	until	IN
9937	1170	28	each	each	DT
9937	1170	29	side	side	NN
9937	1170	30	has	have	VBZ
9937	1170	31	been	be	VBN
9937	1170	32	exposed	expose	VBN
9937	1170	33	several	several	JJ
9937	1170	34	times	time	NNS
9937	1170	35	to	to	IN
9937	1170	36	the	the	DT
9937	1170	37	blaze	blaze	NN
9937	1170	38	.	.	.
9937	1171	1	This	this	DT
9937	1171	2	is	be	VBZ
9937	1171	3	done	do	VBN
9937	1171	4	in	in	IN
9937	1171	5	order	order	NN
9937	1171	6	to	to	TO
9937	1171	7	sear	sear	VB
9937	1171	8	the	the	DT
9937	1171	9	entire	entire	JJ
9937	1171	10	surface	surface	NN
9937	1171	11	and	and	CC
9937	1171	12	thus	thus	RB
9937	1171	13	prevent	prevent	VB
9937	1171	14	the	the	DT
9937	1171	15	loss	loss	NN
9937	1171	16	of	of	IN
9937	1171	17	the	the	DT
9937	1171	18	juice	juice	NN
9937	1171	19	.	.	.
9937	1172	1	When	when	WRB
9937	1172	2	the	the	DT
9937	1172	3	surface	surface	NN
9937	1172	4	is	be	VBZ
9937	1172	5	sufficiently	sufficiently	RB
9937	1172	6	seared	sear	VBN
9937	1172	7	,	,	,
9937	1172	8	lower	lower	VB
9937	1172	9	the	the	DT
9937	1172	10	fire	fire	NN
9937	1172	11	or	or	CC
9937	1172	12	move	move	VB
9937	1172	13	the	the	DT
9937	1172	14	steak	steak	NN
9937	1172	15	to	to	IN
9937	1172	16	a	a	DT
9937	1172	17	cooler	cool	JJR
9937	1172	18	place	place	NN
9937	1172	19	on	on	IN
9937	1172	20	the	the	DT
9937	1172	21	stove	stove	NN
9937	1172	22	and	and	CC
9937	1172	23	then	then	RB
9937	1172	24	,	,	,
9937	1172	25	turning	turn	VBG
9937	1172	26	it	-PRON-	PRP
9937	1172	27	frequently	frequently	RB
9937	1172	28	,	,	,
9937	1172	29	allow	allow	VB
9937	1172	30	it	-PRON-	PRP
9937	1172	31	to	to	TO
9937	1172	32	cook	cook	VB
9937	1172	33	more	more	RBR
9937	1172	34	slowly	slowly	RB
9937	1172	35	until	until	IN
9937	1172	36	it	-PRON-	PRP
9937	1172	37	reaches	reach	VBZ
9937	1172	38	the	the	DT
9937	1172	39	desired	desire	VBN
9937	1172	40	condition	condition	NN
9937	1172	41	.	.	.
9937	1173	1	The	the	DT
9937	1173	2	broiling	broiling	NN
9937	1173	3	of	of	IN
9937	1173	4	a	a	DT
9937	1173	5	steak	steak	NN
9937	1173	6	requires	require	VBZ
9937	1173	7	from	from	IN
9937	1173	8	10	10	CD
9937	1173	9	to	to	TO
9937	1173	10	20	20	CD
9937	1173	11	minutes	minute	NNS
9937	1173	12	,	,	,
9937	1173	13	depending	depend	VBG
9937	1173	14	on	on	IN
9937	1173	15	its	-PRON-	PRP$
9937	1173	16	thickness	thickness	NN
9937	1173	17	and	and	CC
9937	1173	18	whether	whether	IN
9937	1173	19	it	-PRON-	PRP
9937	1173	20	is	be	VBZ
9937	1173	21	preferred	prefer	VBN
9937	1173	22	well	well	RB
9937	1173	23	done	do	VBN
9937	1173	24	or	or	CC
9937	1173	25	rare	rare	JJ
9937	1173	26	.	.	.
9937	1174	1	Place	place	VB
9937	1174	2	the	the	DT
9937	1174	3	broiled	broiled	JJ
9937	1174	4	steak	steak	NN
9937	1174	5	on	on	IN
9937	1174	6	a	a	DT
9937	1174	7	hot	hot	JJ
9937	1174	8	platter	platter	NN
9937	1174	9	,	,	,
9937	1174	10	dot	dot	VB
9937	1174	11	it	-PRON-	PRP
9937	1174	12	with	with	IN
9937	1174	13	butter	butter	NN
9937	1174	14	,	,	,
9937	1174	15	season	season	VB
9937	1174	16	it	-PRON-	PRP
9937	1174	17	with	with	IN
9937	1174	18	salt	salt	NN
9937	1174	19	and	and	CC
9937	1174	20	pepper	pepper	NN
9937	1174	21	,	,	,
9937	1174	22	and	and	CC
9937	1174	23	serve	serve	VB
9937	1174	24	at	at	IN
9937	1174	25	once	once	RB
9937	1174	26	.	.	.
9937	1175	1	44	44	CD
9937	1175	2	.	.	.
9937	1176	1	Pan	Pan	NNP
9937	1176	2	-	-	HYPH
9937	1176	3	Broiled	broil	VBN
9937	1176	4	Steak.--If	Steak.--If	NNP
9937	1176	5	it	-PRON-	PRP
9937	1176	6	is	be	VBZ
9937	1176	7	impossible	impossible	JJ
9937	1176	8	to	to	TO
9937	1176	9	prepare	prepare	VB
9937	1176	10	the	the	DT
9937	1176	11	steak	steak	NN
9937	1176	12	in	in	IN
9937	1176	13	a	a	DT
9937	1176	14	broiler	broiler	NN
9937	1176	15	,	,	,
9937	1176	16	it	-PRON-	PRP
9937	1176	17	may	may	MD
9937	1176	18	be	be	VB
9937	1176	19	pan	pan	NN
9937	1176	20	-	-	HYPH
9937	1176	21	broiled	broil	VBN
9937	1176	22	.	.	.
9937	1177	1	In	in	IN
9937	1177	2	fact	fact	NN
9937	1177	3	,	,	,
9937	1177	4	this	this	DT
9937	1177	5	is	be	VBZ
9937	1177	6	a	a	DT
9937	1177	7	very	very	RB
9937	1177	8	satisfactory	satisfactory	JJ
9937	1177	9	way	way	NN
9937	1177	10	to	to	TO
9937	1177	11	cook	cook	VB
9937	1177	12	any	any	DT
9937	1177	13	of	of	IN
9937	1177	14	the	the	DT
9937	1177	15	tender	tender	NN
9937	1177	16	cuts	cut	NNS
9937	1177	17	.	.	.
9937	1178	1	To	to	TO
9937	1178	2	carry	carry	VB
9937	1178	3	out	out	RP
9937	1178	4	this	this	DT
9937	1178	5	method	method	NN
9937	1178	6	,	,	,
9937	1178	7	place	place	VB
9937	1178	8	a	a	DT
9937	1178	9	heavy	heavy	JJ
9937	1178	10	frying	frying	NN
9937	1178	11	pan	pan	NN
9937	1178	12	directly	directly	RB
9937	1178	13	over	over	IN
9937	1178	14	the	the	DT
9937	1178	15	fire	fire	NN
9937	1178	16	and	and	CC
9937	1178	17	allow	allow	VB
9937	1178	18	it	-PRON-	PRP
9937	1178	19	to	to	TO
9937	1178	20	become	become	VB
9937	1178	21	so	so	RB
9937	1178	22	hot	hot	JJ
9937	1178	23	that	that	IN
9937	1178	24	the	the	DT
9937	1178	25	fat	fat	NN
9937	1178	26	will	will	MD
9937	1178	27	smoke	smoke	VB
9937	1178	28	when	when	WRB
9937	1178	29	put	put	VBN
9937	1178	30	into	into	IN
9937	1178	31	it	-PRON-	PRP
9937	1178	32	.	.	.
9937	1179	1	Grease	grease	VB
9937	1179	2	the	the	DT
9937	1179	3	pan	pan	NN
9937	1179	4	with	with	IN
9937	1179	5	a	a	DT
9937	1179	6	small	small	JJ
9937	1179	7	piece	piece	NN
9937	1179	8	of	of	IN
9937	1179	9	the	the	DT
9937	1179	10	beef	beef	NN
9937	1179	11	fat	fat	NN
9937	1179	12	,	,	,
9937	1179	13	just	just	RB
9937	1179	14	enough	enough	RB
9937	1179	15	to	to	TO
9937	1179	16	prevent	prevent	VB
9937	1179	17	the	the	DT
9937	1179	18	steak	steak	NN
9937	1179	19	from	from	IN
9937	1179	20	sticking	stick	VBG
9937	1179	21	fast	fast	RB
9937	1179	22	.	.	.
9937	1180	1	Put	put	VB
9937	1180	2	the	the	DT
9937	1180	3	steak	steak	NN
9937	1180	4	into	into	IN
9937	1180	5	the	the	DT
9937	1180	6	hot	hot	JJ
9937	1180	7	pan	pan	NN
9937	1180	8	and	and	CC
9937	1180	9	turn	turn	VB
9937	1180	10	it	-PRON-	PRP
9937	1180	11	as	as	RB
9937	1180	12	soon	soon	RB
9937	1180	13	as	as	IN
9937	1180	14	it	-PRON-	PRP
9937	1180	15	is	be	VBZ
9937	1180	16	seared	sear	VBN
9937	1180	17	on	on	IN
9937	1180	18	the	the	DT
9937	1180	19	side	side	NN
9937	1180	20	that	that	WDT
9937	1180	21	touches	touch	VBZ
9937	1180	22	the	the	DT
9937	1180	23	pan	pan	NN
9937	1180	24	.	.	.
9937	1181	1	After	after	IN
9937	1181	2	it	-PRON-	PRP
9937	1181	3	is	be	VBZ
9937	1181	4	seared	sear	VBN
9937	1181	5	on	on	IN
9937	1181	6	the	the	DT
9937	1181	7	other	other	JJ
9937	1181	8	side	side	NN
9937	1181	9	,	,	,
9937	1181	10	turn	turn	VB
9937	1181	11	it	-PRON-	PRP
9937	1181	12	again	again	RB
9937	1181	13	and	and	CC
9937	1181	14	continue	continue	VB
9937	1181	15	to	to	TO
9937	1181	16	turn	turn	VB
9937	1181	17	it	-PRON-	PRP
9937	1181	18	frequently	frequently	RB
9937	1181	19	until	until	IN
9937	1181	20	it	-PRON-	PRP
9937	1181	21	has	have	VBZ
9937	1181	22	broiled	broil	VBN
9937	1181	23	for	for	IN
9937	1181	24	about	about	RB
9937	1181	25	15	15	CD
9937	1181	26	minutes	minute	NNS
9937	1181	27	.	.	.
9937	1182	1	When	when	WRB
9937	1182	2	it	-PRON-	PRP
9937	1182	3	is	be	VBZ
9937	1182	4	cooked	cook	VBN
9937	1182	5	sufficiently	sufficiently	RB
9937	1182	6	to	to	TO
9937	1182	7	serve	serve	VB
9937	1182	8	,	,	,
9937	1182	9	dot	dot	VB
9937	1182	10	it	-PRON-	PRP
9937	1182	11	with	with	IN
9937	1182	12	butter	butter	NN
9937	1182	13	and	and	CC
9937	1182	14	season	season	VB
9937	1182	15	it	-PRON-	PRP
9937	1182	16	with	with	IN
9937	1182	17	salt	salt	NN
9937	1182	18	and	and	CC
9937	1182	19	pepper	pepper	NN
9937	1182	20	.	.	.
9937	1183	1	Serve	serve	VB
9937	1183	2	hot	hot	JJ
9937	1183	3	.	.	.
9937	1184	1	45	45	CD
9937	1184	2	.	.	.
9937	1185	1	ROLLED	ROLLED	NNP
9937	1185	2	STEAK	STEAK	NNP
9937	1185	3	,	,	,
9937	1185	4	OR	or	CC
9937	1185	5	MOCK	MOCK	NNP
9937	1185	6	DUCK.--To	DUCK.--To	NNP
9937	1185	7	have	have	VBP
9937	1185	8	a	a	DT
9937	1185	9	delicious	delicious	JJ
9937	1185	10	meat	meat	NN
9937	1185	11	,	,	,
9937	1185	12	it	-PRON-	PRP
9937	1185	13	is	be	VBZ
9937	1185	14	not	not	RB
9937	1185	15	always	always	RB
9937	1185	16	necessary	necessary	JJ
9937	1185	17	to	to	TO
9937	1185	18	secure	secure	VB
9937	1185	19	the	the	DT
9937	1185	20	tender	tender	NN
9937	1185	21	,	,	,
9937	1185	22	expensive	expensive	JJ
9937	1185	23	cuts	cut	NNS
9937	1185	24	,	,	,
9937	1185	25	for	for	IN
9937	1185	26	excellent	excellent	JJ
9937	1185	27	dishes	dish	NNS
9937	1185	28	can	can	MD
9937	1185	29	be	be	VB
9937	1185	30	prepared	prepare	VBN
9937	1185	31	from	from	IN
9937	1185	32	the	the	DT
9937	1185	33	cheaper	cheap	JJR
9937	1185	34	pieces	piece	NNS
9937	1185	35	.	.	.
9937	1186	1	For	for	IN
9937	1186	2	instance	instance	NN
9937	1186	3	,	,	,
9937	1186	4	steaks	steak	NNS
9937	1186	5	cut	cut	VBD
9937	1186	6	from	from	IN
9937	1186	7	the	the	DT
9937	1186	8	entire	entire	JJ
9937	1186	9	round	round	JJ
9937	1186	10	or	or	CC
9937	1186	11	thin	thin	JJ
9937	1186	12	cuts	cut	NNS
9937	1186	13	from	from	IN
9937	1186	14	the	the	DT
9937	1186	15	rump	rump	NN
9937	1186	16	can	can	MD
9937	1186	17	be	be	VB
9937	1186	18	filled	fill	VBN
9937	1186	19	with	with	IN
9937	1186	20	a	a	DT
9937	1186	21	stuffing	stuffing	NN
9937	1186	22	and	and	CC
9937	1186	23	then	then	RB
9937	1186	24	rolled	roll	VBD
9937	1186	25	to	to	TO
9937	1186	26	make	make	VB
9937	1186	27	rolled	rolled	JJ
9937	1186	28	steak	steak	NN
9937	1186	29	,	,	,
9937	1186	30	or	or	CC
9937	1186	31	mock	mock	JJ
9937	1186	32	duck	duck	NN
9937	1186	33	.	.	.
9937	1187	1	This	this	DT
9937	1187	2	is	be	VBZ
9937	1187	3	an	an	DT
9937	1187	4	extremely	extremely	RB
9937	1187	5	appetizing	appetizing	JJ
9937	1187	6	dish	dish	NN
9937	1187	7	and	and	CC
9937	1187	8	affords	afford	VBZ
9937	1187	9	the	the	DT
9937	1187	10	housewife	housewife	NN
9937	1187	11	a	a	DT
9937	1187	12	chance	chance	NN
9937	1187	13	to	to	TO
9937	1187	14	give	give	VB
9937	1187	15	her	-PRON-	PRP$
9937	1187	16	family	family	NN
9937	1187	17	a	a	DT
9937	1187	18	pleasing	pleasing	JJ
9937	1187	19	variety	variety	NN
9937	1187	20	in	in	IN
9937	1187	21	the	the	DT
9937	1187	22	way	way	NN
9937	1187	23	of	of	IN
9937	1187	24	meat	meat	NN
9937	1187	25	.	.	.
9937	1188	1	The	the	DT
9937	1188	2	steak	steak	NN
9937	1188	3	used	use	VBN
9937	1188	4	for	for	IN
9937	1188	5	this	this	DT
9937	1188	6	purpose	purpose	NN
9937	1188	7	should	should	MD
9937	1188	8	first	first	RB
9937	1188	9	be	be	VB
9937	1188	10	broiled	broil	VBN
9937	1188	11	in	in	IN
9937	1188	12	the	the	DT
9937	1188	13	way	way	NN
9937	1188	14	explained	explain	VBN
9937	1188	15	in	in	IN
9937	1188	16	Art	art	NN
9937	1188	17	.	.	.
9937	1189	1	43	43	CD
9937	1189	2	.	.	.
9937	1190	1	Then	then	RB
9937	1190	2	it	-PRON-	PRP
9937	1190	3	should	should	MD
9937	1190	4	be	be	VB
9937	1190	5	filled	fill	VBN
9937	1190	6	with	with	IN
9937	1190	7	a	a	DT
9937	1190	8	stuffing	stuffing	NN
9937	1190	9	made	make	VBN
9937	1190	10	as	as	IN
9937	1190	11	follows	follow	VBZ
9937	1190	12	:	:	:
9937	1190	13	STUFFING	stuffing	NN
9937	1190	14	FOR	for	IN
9937	1190	15	ROLLED	roll	VBN
9937	1190	16	STEAK	STEAK	NNP
9937	1190	17	1	1	CD
9937	1190	18	qt	qt	NN
9937	1190	19	.	.	.
9937	1191	1	stale	stale	JJ
9937	1191	2	bread	bread	NN
9937	1191	3	crumbs	crumb	VBZ
9937	1191	4	1	1	CD
9937	1191	5	c.	c.	NN
9937	1191	6	stewed	stew	VBD
9937	1191	7	tomatoes	tomato	NNS
9937	1191	8	1	1	CD
9937	1191	9	small	small	JJ
9937	1191	10	onion	onion	NN
9937	1191	11	1	1	CD
9937	1191	12	Tb	Tb	NNP
9937	1191	13	.	.	.
9937	1192	1	salt	salt	NN
9937	1192	2	2	2	CD
9937	1192	3	Tb	Tb	NNP
9937	1192	4	.	.	.
9937	1193	1	butter	butter	NN
9937	1193	2	1/4	1/4	CD
9937	1193	3	Tb	Tb	NNP
9937	1193	4	.	.	.
9937	1194	1	pepper	pepper	NN
9937	1194	2	1	1	CD
9937	1194	3	c.	c.	NN
9937	1194	4	hot	hot	JJ
9937	1194	5	water	water	NN
9937	1194	6	[	[	-LRB-
9937	1194	7	Illustration	illustration	NN
9937	1194	8	:	:	:
9937	1194	9	FIG	FIG	NNP
9937	1194	10	.	.	.
9937	1195	1	13	13	LS
9937	1195	2	]	]	-RRB-
9937	1195	3	Mix	mix	VB
9937	1195	4	all	all	RB
9937	1195	5	together	together	RB
9937	1195	6	.	.	.
9937	1196	1	Pile	pile	VB
9937	1196	2	on	on	IN
9937	1196	3	top	top	NN
9937	1196	4	of	of	IN
9937	1196	5	the	the	DT
9937	1196	6	broiled	broil	VBN
9937	1196	7	steak	steak	NN
9937	1196	8	and	and	CC
9937	1196	9	roll	roll	VB
9937	1196	10	the	the	DT
9937	1196	11	steak	steak	NN
9937	1196	12	so	so	IN
9937	1196	13	that	that	IN
9937	1196	14	the	the	DT
9937	1196	15	edges	edge	NNS
9937	1196	16	lap	lap	VBP
9937	1196	17	over	over	IN
9937	1196	18	each	each	DT
9937	1196	19	other	other	JJ
9937	1196	20	and	and	CC
9937	1196	21	the	the	DT
9937	1196	22	dressing	dressing	NN
9937	1196	23	is	be	VBZ
9937	1196	24	completely	completely	RB
9937	1196	25	covered	cover	VBN
9937	1196	26	.	.	.
9937	1197	1	Fasten	fasten	VB
9937	1197	2	together	together	RB
9937	1197	3	with	with	IN
9937	1197	4	skewers	skewer	NNS
9937	1197	5	or	or	CC
9937	1197	6	tie	tie	NN
9937	1197	7	by	by	IN
9937	1197	8	wrapping	wrap	VBG
9937	1197	9	a	a	DT
9937	1197	10	cord	cord	NN
9937	1197	11	around	around	IN
9937	1197	12	the	the	DT
9937	1197	13	roll	roll	NN
9937	1197	14	.	.	.
9937	1198	1	Strips	strip	NNS
9937	1198	2	of	of	IN
9937	1198	3	bacon	bacon	NN
9937	1198	4	or	or	CC
9937	1198	5	salt	salt	NN
9937	1198	6	pork	pork	NN
9937	1198	7	tied	tie	VBN
9937	1198	8	to	to	IN
9937	1198	9	the	the	DT
9937	1198	10	outside	outside	NN
9937	1198	11	or	or	CC
9937	1198	12	fastened	fasten	VBN
9937	1198	13	with	with	IN
9937	1198	14	small	small	JJ
9937	1198	15	skewers	skewer	NNS
9937	1198	16	improve	improve	VBP
9937	1198	17	the	the	DT
9937	1198	18	flavor	flavor	NN
9937	1198	19	of	of	IN
9937	1198	20	the	the	DT
9937	1198	21	meat	meat	NN
9937	1198	22	.	.	.
9937	1199	1	Place	place	NN
9937	1199	2	in	in	IN
9937	1199	3	a	a	DT
9937	1199	4	roasting	roast	VBG
9937	1199	5	pan	pan	NN
9937	1199	6	and	and	CC
9937	1199	7	bake	bake	VB
9937	1199	8	in	in	RP
9937	1199	9	a	a	DT
9937	1199	10	hot	hot	JJ
9937	1199	11	oven	oven	NN
9937	1199	12	until	until	IN
9937	1199	13	the	the	DT
9937	1199	14	steak	steak	NN
9937	1199	15	is	be	VBZ
9937	1199	16	thoroughly	thoroughly	RB
9937	1199	17	baked	bake	VBN
9937	1199	18	.	.	.
9937	1200	1	This	this	DT
9937	1200	2	will	will	MD
9937	1200	3	require	require	VB
9937	1200	4	not	not	RB
9937	1200	5	less	less	JJR
9937	1200	6	than	than	IN
9937	1200	7	40	40	CD
9937	1200	8	minutes	minute	NNS
9937	1200	9	.	.	.
9937	1201	1	Cut	cut	VB
9937	1201	2	into	into	IN
9937	1201	3	slices	slice	NNS
9937	1201	4	and	and	CC
9937	1201	5	serve	serve	VB
9937	1201	6	hot	hot	JJ
9937	1201	7	.	.	.
9937	1202	1	46	46	CD
9937	1202	2	.	.	.
9937	1203	1	SKIRT	SKIRT	NNS
9937	1203	2	STEAK.--Lying	steak.--lye	VBG
9937	1203	3	inside	inside	IN
9937	1203	4	the	the	DT
9937	1203	5	ribs	rib	NNS
9937	1203	6	and	and	CC
9937	1203	7	extending	extend	VBG
9937	1203	8	from	from	IN
9937	1203	9	the	the	DT
9937	1203	10	second	second	JJ
9937	1203	11	or	or	CC
9937	1203	12	third	third	JJ
9937	1203	13	rib	rib	NN
9937	1203	14	to	to	IN
9937	1203	15	the	the	DT
9937	1203	16	breast	breast	NN
9937	1203	17	bone	bone	NN
9937	1203	18	is	be	VBZ
9937	1203	19	a	a	DT
9937	1203	20	thin	thin	JJ
9937	1203	21	strip	strip	NN
9937	1203	22	of	of	IN
9937	1203	23	muscle	muscle	NN
9937	1203	24	known	know	VBN
9937	1203	25	as	as	IN
9937	1203	26	a	a	DT
9937	1203	27	skirt	skirt	NN
9937	1203	28	steak	steak	NN
9937	1203	29	.	.	.
9937	1204	1	This	this	DT
9937	1204	2	is	be	VBZ
9937	1204	3	removed	remove	VBN
9937	1204	4	before	before	IN
9937	1204	5	the	the	DT
9937	1204	6	ribs	rib	NNS
9937	1204	7	are	be	VBP
9937	1204	8	cut	cut	VBN
9937	1204	9	for	for	IN
9937	1204	10	roasts	roast	NNS
9937	1204	11	,	,	,
9937	1204	12	and	and	CC
9937	1204	13	,	,	,
9937	1204	14	as	as	IN
9937	1204	15	shown	show	VBN
9937	1204	16	in	in	IN
9937	1204	17	Fig	Fig	NNP
9937	1204	18	.	.	.
9937	1205	1	13	13	CD
9937	1205	2	,	,	,
9937	1205	3	is	be	VBZ
9937	1205	4	slit	slit	VBN
9937	1205	5	through	through	IN
9937	1205	6	the	the	DT
9937	1205	7	center	center	NN
9937	1205	8	with	with	IN
9937	1205	9	a	a	DT
9937	1205	10	long	long	JJ
9937	1205	11	,	,	,
9937	1205	12	sharp	sharp	JJ
9937	1205	13	knife	knife	NN
9937	1205	14	to	to	TO
9937	1205	15	form	form	VB
9937	1205	16	a	a	DT
9937	1205	17	pocket	pocket	NN
9937	1205	18	into	into	IN
9937	1205	19	which	which	WDT
9937	1205	20	stuffing	stuffing	NN
9937	1205	21	can	can	MD
9937	1205	22	be	be	VB
9937	1205	23	put	put	VBN
9937	1205	24	.	.	.
9937	1206	1	As	as	IN
9937	1206	2	a	a	DT
9937	1206	3	skirt	skirt	NN
9937	1206	4	steak	steak	NN
9937	1206	5	is	be	VBZ
9937	1206	6	not	not	RB
9937	1206	7	expensive	expensive	JJ
9937	1206	8	and	and	CC
9937	1206	9	has	have	VBZ
9937	1206	10	excellent	excellent	JJ
9937	1206	11	flavor	flavor	NN
9937	1206	12	,	,	,
9937	1206	13	it	-PRON-	PRP
9937	1206	14	is	be	VBZ
9937	1206	15	a	a	DT
9937	1206	16	very	very	RB
9937	1206	17	desirable	desirable	JJ
9937	1206	18	piece	piece	NN
9937	1206	19	of	of	IN
9937	1206	20	meat	meat	NN
9937	1206	21	.	.	.
9937	1207	1	To	to	TO
9937	1207	2	prepare	prepare	VB
9937	1207	3	such	such	PDT
9937	1207	4	a	a	DT
9937	1207	5	steak	steak	NN
9937	1207	6	for	for	IN
9937	1207	7	the	the	DT
9937	1207	8	table	table	NN
9937	1207	9	,	,	,
9937	1207	10	stuff	stuff	VB
9937	1207	11	it	-PRON-	PRP
9937	1207	12	with	with	IN
9937	1207	13	the	the	DT
9937	1207	14	stuffing	stuffing	NN
9937	1207	15	given	give	VBN
9937	1207	16	for	for	IN
9937	1207	17	rolled	roll	VBN
9937	1207	18	steak	steak	NN
9937	1207	19	in	in	IN
9937	1207	20	Art	art	NN
9937	1207	21	.	.	.
9937	1208	1	45	45	CD
9937	1208	2	,	,	,
9937	1208	3	and	and	CC
9937	1208	4	then	then	RB
9937	1208	5	fasten	fasten	VB
9937	1208	6	the	the	DT
9937	1208	7	edges	edge	NNS
9937	1208	8	together	together	RB
9937	1208	9	with	with	IN
9937	1208	10	skewers	skewer	NNS
9937	1208	11	.	.	.
9937	1209	1	Bake	bake	VB
9937	1209	2	in	in	IN
9937	1209	3	a	a	DT
9937	1209	4	hot	hot	JJ
9937	1209	5	oven	oven	NN
9937	1209	6	until	until	IN
9937	1209	7	the	the	DT
9937	1209	8	steak	steak	NN
9937	1209	9	is	be	VBZ
9937	1209	10	well	well	RB
9937	1209	11	done	do	VBN
9937	1209	12	.	.	.
9937	1210	1	Serve	serve	VB
9937	1210	2	hot	hot	JJ
9937	1210	3	.	.	.
9937	1211	1	47	47	CD
9937	1211	2	.	.	.
9937	1212	1	SWISS	SWISS	NNP
9937	1212	2	STEAK.--Another	STEAK.--Another	NNP
9937	1212	3	very	very	RB
9937	1212	4	appetizing	appetizing	JJ
9937	1212	5	dish	dish	NN
9937	1212	6	that	that	WDT
9937	1212	7	can	can	MD
9937	1212	8	be	be	VB
9937	1212	9	made	make	VBN
9937	1212	10	from	from	IN
9937	1212	11	the	the	DT
9937	1212	12	cheaper	cheap	JJR
9937	1212	13	steaks	steak	NNS
9937	1212	14	is	be	VBZ
9937	1212	15	Swiss	swiss	JJ
9937	1212	16	steak	steak	NN
9937	1212	17	.	.	.
9937	1213	1	To	to	TO
9937	1213	2	be	be	VB
9937	1213	3	most	most	RBS
9937	1213	4	satisfactory	satisfactory	JJ
9937	1213	5	,	,	,
9937	1213	6	the	the	DT
9937	1213	7	steak	steak	NN
9937	1213	8	used	use	VBN
9937	1213	9	for	for	IN
9937	1213	10	this	this	DT
9937	1213	11	purpose	purpose	NN
9937	1213	12	should	should	MD
9937	1213	13	be	be	VB
9937	1213	14	about	about	RB
9937	1213	15	an	an	DT
9937	1213	16	inch	inch	NN
9937	1213	17	thick	thick	JJ
9937	1213	18	.	.	.
9937	1214	1	Pound	pound	NN
9937	1214	2	as	as	IN
9937	1214	3	much	much	RB
9937	1214	4	dry	dry	JJ
9937	1214	5	flour	flour	NN
9937	1214	6	as	as	IN
9937	1214	7	possible	possible	JJ
9937	1214	8	into	into	IN
9937	1214	9	both	both	DT
9937	1214	10	sides	side	NNS
9937	1214	11	of	of	IN
9937	1214	12	the	the	DT
9937	1214	13	steak	steak	NN
9937	1214	14	by	by	IN
9937	1214	15	means	mean	NNS
9937	1214	16	of	of	IN
9937	1214	17	a	a	DT
9937	1214	18	wooden	wooden	JJ
9937	1214	19	potato	potato	NN
9937	1214	20	masher	masher	NN
9937	1214	21	.	.	.
9937	1215	1	Then	then	RB
9937	1215	2	brown	brown	VB
9937	1215	3	it	-PRON-	PRP
9937	1215	4	on	on	IN
9937	1215	5	both	both	DT
9937	1215	6	sides	side	NNS
9937	1215	7	in	in	IN
9937	1215	8	a	a	DT
9937	1215	9	hot	hot	JJ
9937	1215	10	frying	frying	NN
9937	1215	11	pan	pan	NN
9937	1215	12	with	with	IN
9937	1215	13	some	some	DT
9937	1215	14	of	of	IN
9937	1215	15	the	the	DT
9937	1215	16	beef	beef	NN
9937	1215	17	fat	fat	NN
9937	1215	18	.	.	.
9937	1216	1	When	when	WRB
9937	1216	2	it	-PRON-	PRP
9937	1216	3	is	be	VBZ
9937	1216	4	thoroughly	thoroughly	RB
9937	1216	5	browned	brown	VBN
9937	1216	6	,	,	,
9937	1216	7	pour	pour	VB
9937	1216	8	a	a	DT
9937	1216	9	cup	cup	NN
9937	1216	10	of	of	IN
9937	1216	11	hot	hot	JJ
9937	1216	12	water	water	NN
9937	1216	13	over	over	IN
9937	1216	14	it	-PRON-	PRP
9937	1216	15	,	,	,
9937	1216	16	cover	cover	VB
9937	1216	17	the	the	DT
9937	1216	18	pan	pan	NN
9937	1216	19	tight	tight	JJ
9937	1216	20	,	,	,
9937	1216	21	and	and	CC
9937	1216	22	remove	remove	VB
9937	1216	23	to	to	IN
9937	1216	24	the	the	DT
9937	1216	25	back	back	NN
9937	1216	26	of	of	IN
9937	1216	27	the	the	DT
9937	1216	28	stove	stove	NN
9937	1216	29	.	.	.
9937	1217	1	Have	have	VBP
9937	1217	2	just	just	RB
9937	1217	3	enough	enough	JJ
9937	1217	4	water	water	NN
9937	1217	5	on	on	IN
9937	1217	6	the	the	DT
9937	1217	7	steak	steak	NN
9937	1217	8	and	and	CC
9937	1217	9	apply	apply	VB
9937	1217	10	just	just	RB
9937	1217	11	enough	enough	JJ
9937	1217	12	heat	heat	NN
9937	1217	13	to	to	TO
9937	1217	14	keep	keep	VB
9937	1217	15	it	-PRON-	PRP
9937	1217	16	simmering	simmer	VBG
9937	1217	17	very	very	RB
9937	1217	18	slowly	slowly	RB
9937	1217	19	for	for	IN
9937	1217	20	about	about	RB
9937	1217	21	1/2	1/2	CD
9937	1217	22	hour	hour	NN
9937	1217	23	.	.	.
9937	1218	1	As	as	IN
9937	1218	2	the	the	DT
9937	1218	3	meat	meat	NN
9937	1218	4	cooks	cook	NNS
9937	1218	5	,	,	,
9937	1218	6	the	the	DT
9937	1218	7	water	water	NN
9937	1218	8	will	will	MD
9937	1218	9	form	form	VB
9937	1218	10	a	a	DT
9937	1218	11	gravy	gravy	NN
9937	1218	12	by	by	IN
9937	1218	13	becoming	become	VBG
9937	1218	14	thickened	thicken	VBN
9937	1218	15	with	with	IN
9937	1218	16	the	the	DT
9937	1218	17	flour	flour	NN
9937	1218	18	that	that	WDT
9937	1218	19	has	have	VBZ
9937	1218	20	been	be	VBN
9937	1218	21	pounded	pound	VBN
9937	1218	22	into	into	IN
9937	1218	23	the	the	DT
9937	1218	24	steak	steak	NN
9937	1218	25	.	.	.
9937	1219	1	Serve	serve	VB
9937	1219	2	the	the	DT
9937	1219	3	steak	steak	NN
9937	1219	4	with	with	IN
9937	1219	5	this	this	DT
9937	1219	6	gravy	gravy	NN
9937	1219	7	.	.	.
9937	1220	1	48	48	CD
9937	1220	2	.	.	.
9937	1221	1	HAMBURGER	HAMBURGER	NNP
9937	1221	2	STEAK.--The	steak.--the	VB
9937	1221	3	tougher	tough	JJR
9937	1221	4	pieces	piece	NNS
9937	1221	5	of	of	IN
9937	1221	6	beef	beef	NN
9937	1221	7	,	,	,
9937	1221	8	such	such	JJ
9937	1221	9	as	as	IN
9937	1221	10	the	the	DT
9937	1221	11	flank	flank	NN
9937	1221	12	ends	end	VBZ
9937	1221	13	of	of	IN
9937	1221	14	the	the	DT
9937	1221	15	steak	steak	NN
9937	1221	16	and	and	CC
9937	1221	17	parts	part	NNS
9937	1221	18	of	of	IN
9937	1221	19	the	the	DT
9937	1221	20	rump	rump	NN
9937	1221	21	,	,	,
9937	1221	22	the	the	DT
9937	1221	23	round	round	NN
9937	1221	24	,	,	,
9937	1221	25	and	and	CC
9937	1221	26	the	the	DT
9937	1221	27	chuck	chuck	NN
9937	1221	28	,	,	,
9937	1221	29	may	may	MD
9937	1221	30	be	be	VB
9937	1221	31	ground	grind	VBN
9937	1221	32	fine	fine	JJ
9937	1221	33	by	by	IN
9937	1221	34	being	be	VBG
9937	1221	35	forced	force	VBN
9937	1221	36	through	through	IN
9937	1221	37	a	a	DT
9937	1221	38	food	food	NN
9937	1221	39	chopper	chopper	NN
9937	1221	40	.	.	.
9937	1222	1	Such	such	JJ
9937	1222	2	meat	meat	NN
9937	1222	3	is	be	VBZ
9937	1222	4	very	very	RB
9937	1222	5	frequently	frequently	RB
9937	1222	6	combined	combine	VBN
9937	1222	7	with	with	IN
9937	1222	8	egg	egg	NN
9937	1222	9	and	and	CC
9937	1222	10	then	then	RB
9937	1222	11	formed	form	VBN
9937	1222	12	into	into	IN
9937	1222	13	small	small	JJ
9937	1222	14	cakes	cake	NNS
9937	1222	15	or	or	CC
9937	1222	16	patties	patty	NNS
9937	1222	17	to	to	TO
9937	1222	18	make	make	VB
9937	1222	19	Hamburger	Hamburger	NNP
9937	1222	20	steak	steak	NN
9937	1222	21	.	.	.
9937	1223	1	Besides	besides	IN
9937	1223	2	providing	provide	VBG
9937	1223	3	a	a	DT
9937	1223	4	way	way	NN
9937	1223	5	to	to	TO
9937	1223	6	utilize	utilize	VB
9937	1223	7	pieces	piece	NNS
9937	1223	8	of	of	IN
9937	1223	9	meat	meat	NN
9937	1223	10	that	that	WDT
9937	1223	11	might	may	MD
9937	1223	12	otherwise	otherwise	RB
9937	1223	13	be	be	VB
9937	1223	14	wasted	waste	VBN
9937	1223	15	,	,	,
9937	1223	16	this	this	DT
9937	1223	17	dish	dish	NN
9937	1223	18	affords	afford	VBZ
9937	1223	19	variety	variety	NN
9937	1223	20	to	to	IN
9937	1223	21	the	the	DT
9937	1223	22	diet	diet	NN
9937	1223	23	.	.	.
9937	1224	1	HAMBURGER	HAMBURGER	NNP
9937	1224	2	STEAK	STEAK	NNP
9937	1224	3	(	(	-LRB-
9937	1224	4	Sufficient	sufficient	JJ
9937	1224	5	to	to	TO
9937	1224	6	Serve	serve	VB
9937	1224	7	Four	four	CD
9937	1224	8	)	)	-RRB-
9937	1224	9	1	1	CD
9937	1224	10	lb	lb	XX
9937	1224	11	.	.	.
9937	1225	1	chopped	chop	VBN
9937	1225	2	beef	beef	NN
9937	1225	3	1	1	CD
9937	1225	4	small	small	JJ
9937	1225	5	onion	onion	NN
9937	1225	6	,	,	,
9937	1225	7	chopped	chop	VBD
9937	1225	8	1	1	CD
9937	1225	9	-	-	SYM
9937	1225	10	1/2	1/2	CD
9937	1225	11	tsp	tsp	NN
9937	1225	12	.	.	.
9937	1226	1	salt	salt	NN
9937	1226	2	1	1	CD
9937	1226	3	egg	egg	NN
9937	1226	4	(	(	-LRB-
9937	1226	5	if	if	IN
9937	1226	6	desired	desire	VBN
9937	1226	7	)	)	-RRB-
9937	1226	8	1/4	1/4	CD
9937	1226	9	tsp	tsp	NN
9937	1226	10	.	.	.
9937	1227	1	pepper	pepper	NN
9937	1227	2	Mix	mix	VB
9937	1227	3	the	the	DT
9937	1227	4	ingredients	ingredient	NNS
9937	1227	5	thoroughly	thoroughly	RB
9937	1227	6	and	and	CC
9937	1227	7	shape	shape	VB
9937	1227	8	into	into	IN
9937	1227	9	thin	thin	JJ
9937	1227	10	patties	patty	NNS
9937	1227	11	.	.	.
9937	1228	1	Cook	cook	NN
9937	1228	2	by	by	IN
9937	1228	3	broiling	broil	VBG
9937	1228	4	in	in	IN
9937	1228	5	a	a	DT
9937	1228	6	pan	pan	NN
9937	1228	7	placed	place	VBN
9937	1228	8	in	in	IN
9937	1228	9	the	the	DT
9937	1228	10	broiler	broiler	NN
9937	1228	11	or	or	CC
9937	1228	12	by	by	IN
9937	1228	13	pan	pan	NN
9937	1228	14	-	-	HYPH
9937	1228	15	broiling	broiling	NN
9937	1228	16	in	in	IN
9937	1228	17	a	a	DT
9937	1228	18	hot	hot	JJ
9937	1228	19	,	,	,
9937	1228	20	well	well	RB
9937	1228	21	-	-	HYPH
9937	1228	22	greased	grease	VBN
9937	1228	23	frying	frying	NN
9937	1228	24	pan	pan	NN
9937	1228	25	.	.	.
9937	1229	1	Spread	Spread	VBN
9937	1229	2	with	with	IN
9937	1229	3	butter	butter	NN
9937	1229	4	when	when	WRB
9937	1229	5	ready	ready	JJ
9937	1229	6	to	to	TO
9937	1229	7	serve	serve	VB
9937	1229	8	.	.	.
9937	1230	1	49	49	CD
9937	1230	2	.	.	.
9937	1231	1	PLANKED	PLANKED	NNP
9937	1231	2	STEAK.--A	STEAK.--A	NNP
9937	1231	3	dish	dish	VB
9937	1231	4	that	that	IN
9937	1231	5	the	the	DT
9937	1231	6	housewife	housewife	NN
9937	1231	7	generally	generally	RB
9937	1231	8	considers	consider	VBZ
9937	1231	9	too	too	RB
9937	1231	10	complicated	complicated	JJ
9937	1231	11	for	for	IN
9937	1231	12	her	-PRON-	PRP
9937	1231	13	,	,	,
9937	1231	14	but	but	CC
9937	1231	15	that	that	DT
9937	1231	16	may	may	MD
9937	1231	17	very	very	RB
9937	1231	18	readily	readily	RB
9937	1231	19	be	be	VB
9937	1231	20	prepared	prepare	VBN
9937	1231	21	in	in	IN
9937	1231	22	the	the	DT
9937	1231	23	home	home	NN
9937	1231	24	,	,	,
9937	1231	25	is	be	VBZ
9937	1231	26	planked	plank	VBN
9937	1231	27	steak	steak	NNP
9937	1231	28	.	.	.
9937	1232	1	Such	such	PDT
9937	1232	2	a	a	DT
9937	1232	3	steak	steak	NN
9937	1232	4	gets	get	VBZ
9937	1232	5	its	-PRON-	PRP$
9937	1232	6	name	name	NN
9937	1232	7	from	from	IN
9937	1232	8	the	the	DT
9937	1232	9	fact	fact	NN
9937	1232	10	that	that	IN
9937	1232	11	a	a	DT
9937	1232	12	part	part	NN
9937	1232	13	of	of	IN
9937	1232	14	its	-PRON-	PRP$
9937	1232	15	cooking	cooking	NN
9937	1232	16	is	be	VBZ
9937	1232	17	done	do	VBN
9937	1232	18	on	on	IN
9937	1232	19	a	a	DT
9937	1232	20	hardwood	hardwood	NN
9937	1232	21	plank	plank	NN
9937	1232	22	,	,	,
9937	1232	23	and	and	CC
9937	1232	24	that	that	IN
9937	1232	25	the	the	DT
9937	1232	26	steak	steak	NN
9937	1232	27	,	,	,
9937	1232	28	together	together	RB
9937	1232	29	with	with	IN
9937	1232	30	vegetables	vegetable	NNS
9937	1232	31	of	of	IN
9937	1232	32	various	various	JJ
9937	1232	33	kinds	kind	NNS
9937	1232	34	,	,	,
9937	1232	35	is	be	VBZ
9937	1232	36	served	serve	VBN
9937	1232	37	on	on	IN
9937	1232	38	the	the	DT
9937	1232	39	plank	plank	NN
9937	1232	40	.	.	.
9937	1233	1	Potatoes	potato	NNS
9937	1233	2	are	be	VBP
9937	1233	3	always	always	RB
9937	1233	4	used	use	VBN
9937	1233	5	as	as	IN
9937	1233	6	one	one	CD
9937	1233	7	of	of	IN
9937	1233	8	the	the	DT
9937	1233	9	vegetables	vegetable	NNS
9937	1233	10	that	that	WDT
9937	1233	11	are	be	VBP
9937	1233	12	combined	combine	VBN
9937	1233	13	with	with	IN
9937	1233	14	planked	plank	VBN
9937	1233	15	steak	steak	NN
9937	1233	16	,	,	,
9937	1233	17	but	but	CC
9937	1233	18	besides	besides	IN
9937	1233	19	them	-PRON-	PRP
9937	1233	20	almost	almost	RB
9937	1233	21	any	any	DT
9937	1233	22	combination	combination	NN
9937	1233	23	or	or	CC
9937	1233	24	variety	variety	NN
9937	1233	25	of	of	IN
9937	1233	26	vegetables	vegetable	NNS
9937	1233	27	may	may	MD
9937	1233	28	be	be	VB
9937	1233	29	used	use	VBN
9937	1233	30	as	as	IN
9937	1233	31	a	a	DT
9937	1233	32	garnish	garnish	NN
9937	1233	33	.	.	.
9937	1234	1	Asparagus	asparagus	JJ
9937	1234	2	tips	tip	NNS
9937	1234	3	,	,	,
9937	1234	4	string	string	NN
9937	1234	5	beans	bean	NNS
9937	1234	6	,	,	,
9937	1234	7	peas	pea	NNS
9937	1234	8	,	,	,
9937	1234	9	tiny	tiny	JJ
9937	1234	10	onions	onion	NNS
9937	1234	11	,	,	,
9937	1234	12	small	small	JJ
9937	1234	13	carrots	carrot	NNS
9937	1234	14	,	,	,
9937	1234	15	mushrooms	mushroom	NNS
9937	1234	16	,	,	,
9937	1234	17	cauliflower	cauliflower	NN
9937	1234	18	,	,	,
9937	1234	19	stuffed	stuff	VBD
9937	1234	20	peppers	pepper	NNS
9937	1234	21	,	,	,
9937	1234	22	and	and	CC
9937	1234	23	stuffed	stuff	VBN
9937	1234	24	tomatoes	tomato	NNS
9937	1234	25	are	be	VBP
9937	1234	26	the	the	DT
9937	1234	27	vegetables	vegetable	NNS
9937	1234	28	from	from	IN
9937	1234	29	which	which	WDT
9937	1234	30	a	a	DT
9937	1234	31	selection	selection	NN
9937	1234	32	is	be	VBZ
9937	1234	33	usually	usually	RB
9937	1234	34	made	make	VBN
9937	1234	35	.	.	.
9937	1235	1	When	when	WRB
9937	1235	2	a	a	DT
9937	1235	3	tender	tender	NN
9937	1235	4	steak	steak	NN
9937	1235	5	is	be	VBZ
9937	1235	6	selected	select	VBN
9937	1235	7	for	for	IN
9937	1235	8	this	this	DT
9937	1235	9	purpose	purpose	NN
9937	1235	10	and	and	CC
9937	1235	11	is	be	VBZ
9937	1235	12	properly	properly	RB
9937	1235	13	cooked	cook	VBN
9937	1235	14	,	,	,
9937	1235	15	and	and	CC
9937	1235	16	when	when	WRB
9937	1235	17	the	the	DT
9937	1235	18	vegetables	vegetable	NNS
9937	1235	19	are	be	VBP
9937	1235	20	well	well	RB
9937	1235	21	prepared	prepared	JJ
9937	1235	22	and	and	CC
9937	1235	23	artistically	artistically	RB
9937	1235	24	arranged	arrange	VBN
9937	1235	25	,	,	,
9937	1235	26	no	no	DT
9937	1235	27	dish	dish	NN
9937	1235	28	can	can	MD
9937	1235	29	be	be	VB
9937	1235	30	found	find	VBN
9937	1235	31	that	that	IN
9937	1235	32	appeals	appeal	NNS
9937	1235	33	more	more	JJR
9937	1235	34	to	to	IN
9937	1235	35	the	the	DT
9937	1235	36	eye	eye	NN
9937	1235	37	and	and	CC
9937	1235	38	the	the	DT
9937	1235	39	taste	taste	NN
9937	1235	40	.	.	.
9937	1236	1	To	to	TO
9937	1236	2	prepare	prepare	VB
9937	1236	3	this	this	DT
9937	1236	4	dish	dish	NN
9937	1236	5	,	,	,
9937	1236	6	broil	broil	NN
9937	1236	7	or	or	CC
9937	1236	8	pan	pan	NN
9937	1236	9	-	-	HYPH
9937	1236	10	broil	broil	NNP
9937	1236	11	one	one	CD
9937	1236	12	of	of	IN
9937	1236	13	the	the	DT
9937	1236	14	better	well	JJR
9937	1236	15	cuts	cut	NNS
9937	1236	16	of	of	IN
9937	1236	17	steak	steak	NN
9937	1236	18	for	for	IN
9937	1236	19	about	about	RB
9937	1236	20	8	8	CD
9937	1236	21	minutes	minute	NNS
9937	1236	22	.	.	.
9937	1237	1	Butter	butter	VB
9937	1237	2	the	the	DT
9937	1237	3	plank	plank	NN
9937	1237	4	,	,	,
9937	1237	5	place	place	VB
9937	1237	6	the	the	DT
9937	1237	7	steak	steak	NN
9937	1237	8	on	on	IN
9937	1237	9	the	the	DT
9937	1237	10	center	center	NN
9937	1237	11	of	of	IN
9937	1237	12	it	-PRON-	PRP
9937	1237	13	and	and	CC
9937	1237	14	season	season	NN
9937	1237	15	with	with	IN
9937	1237	16	salt	salt	NN
9937	1237	17	and	and	CC
9937	1237	18	pepper	pepper	NN
9937	1237	19	.	.	.
9937	1238	1	Mash	mash	NN
9937	1238	2	potatoes	potato	NNS
9937	1238	3	and	and	CC
9937	1238	4	to	to	IN
9937	1238	5	each	each	DT
9937	1238	6	2	2	CD
9937	1238	7	cupfuls	cupful	NNS
9937	1238	8	use	use	NN
9937	1238	9	4	4	CD
9937	1238	10	tablespoonfuls	tablespoonful	NNS
9937	1238	11	of	of	IN
9937	1238	12	milk	milk	NN
9937	1238	13	,	,	,
9937	1238	14	1	1	CD
9937	1238	15	tablespoonful	tablespoonful	NN
9937	1238	16	of	of	IN
9937	1238	17	butter	butter	NN
9937	1238	18	,	,	,
9937	1238	19	and	and	CC
9937	1238	20	one	one	CD
9937	1238	21	egg	egg	NN
9937	1238	22	.	.	.
9937	1239	1	After	after	IN
9937	1239	2	these	these	DT
9937	1239	3	materials	material	NNS
9937	1239	4	have	have	VBP
9937	1239	5	been	be	VBN
9937	1239	6	mixed	mix	VBN
9937	1239	7	well	well	RB
9937	1239	8	into	into	IN
9937	1239	9	the	the	DT
9937	1239	10	potatoes	potato	NNS
9937	1239	11	,	,	,
9937	1239	12	arrange	arrange	VB
9937	1239	13	a	a	DT
9937	1239	14	border	border	NN
9937	1239	15	of	of	IN
9937	1239	16	potatoes	potato	NNS
9937	1239	17	around	around	IN
9937	1239	18	the	the	DT
9937	1239	19	edge	edge	NN
9937	1239	20	of	of	IN
9937	1239	21	the	the	DT
9937	1239	22	plank	plank	NN
9937	1239	23	.	.	.
9937	1240	1	Then	then	RB
9937	1240	2	garnish	garnish	VB
9937	1240	3	the	the	DT
9937	1240	4	steak	steak	NN
9937	1240	5	with	with	IN
9937	1240	6	whatever	whatever	WDT
9937	1240	7	vegetables	vegetable	NNS
9937	1240	8	have	have	VBP
9937	1240	9	been	be	VBN
9937	1240	10	selected	select	VBN
9937	1240	11	.	.	.
9937	1241	1	Care	care	NN
9937	1241	2	should	should	MD
9937	1241	3	be	be	VB
9937	1241	4	taken	take	VBN
9937	1241	5	to	to	TO
9937	1241	6	see	see	VB
9937	1241	7	that	that	IN
9937	1241	8	these	these	DT
9937	1241	9	are	be	VBP
9937	1241	10	properly	properly	RB
9937	1241	11	cooked	cook	VBN
9937	1241	12	and	and	CC
9937	1241	13	well	well	RB
9937	1241	14	seasoned	seasoned	JJ
9937	1241	15	.	.	.
9937	1242	1	If	if	IN
9937	1242	2	onions	onion	NNS
9937	1242	3	,	,	,
9937	1242	4	mushrooms	mushroom	NNS
9937	1242	5	,	,	,
9937	1242	6	or	or	CC
9937	1242	7	carrots	carrot	NNS
9937	1242	8	are	be	VBP
9937	1242	9	used	use	VBN
9937	1242	10	,	,	,
9937	1242	11	it	-PRON-	PRP
9937	1242	12	is	be	VBZ
9937	1242	13	well	well	JJ
9937	1242	14	to	to	TO
9937	1242	15	sauté	sauté	VB
9937	1242	16	them	-PRON-	PRP
9937	1242	17	in	in	IN
9937	1242	18	butter	butter	NN
9937	1242	19	after	after	IN
9937	1242	20	they	-PRON-	PRP
9937	1242	21	are	be	VBP
9937	1242	22	thoroughly	thoroughly	RB
9937	1242	23	cooked	cook	VBN
9937	1242	24	.	.	.
9937	1243	1	With	with	IN
9937	1243	2	the	the	DT
9937	1243	3	steak	steak	NN
9937	1243	4	thus	thus	RB
9937	1243	5	prepared	prepare	VBD
9937	1243	6	,	,	,
9937	1243	7	place	place	VB
9937	1243	8	the	the	DT
9937	1243	9	plank	plank	NN
9937	1243	10	under	under	IN
9937	1243	11	the	the	DT
9937	1243	12	broiler	broiler	NN
9937	1243	13	or	or	CC
9937	1243	14	in	in	IN
9937	1243	15	a	a	DT
9937	1243	16	hot	hot	JJ
9937	1243	17	oven	oven	NN
9937	1243	18	and	and	CC
9937	1243	19	allow	allow	VB
9937	1243	20	it	-PRON-	PRP
9937	1243	21	to	to	TO
9937	1243	22	remain	remain	VB
9937	1243	23	there	there	RB
9937	1243	24	long	long	JJ
9937	1243	25	enough	enough	RB
9937	1243	26	to	to	TO
9937	1243	27	brown	brown	VB
9937	1243	28	the	the	DT
9937	1243	29	potatoes	potato	NNS
9937	1243	30	,	,	,
9937	1243	31	cook	cook	VB
9937	1243	32	the	the	DT
9937	1243	33	steak	steak	NN
9937	1243	34	a	a	DT
9937	1243	35	little	little	RB
9937	1243	36	more	more	JJR
9937	1243	37	,	,	,
9937	1243	38	and	and	CC
9937	1243	39	thoroughly	thoroughly	RB
9937	1243	40	heat	heat	VBP
9937	1243	41	all	all	PDT
9937	1243	42	the	the	DT
9937	1243	43	vegetables	vegetable	NNS
9937	1243	44	.	.	.
9937	1244	1	50	50	CD
9937	1244	2	.	.	.
9937	1245	1	VEGETABLES	VEGETABLES	NNP
9937	1245	2	SERVED	serve	VBN
9937	1245	3	WITH	with	IN
9937	1245	4	STEAK.--If	STEAK.--If	NNP
9937	1245	5	an	an	DT
9937	1245	6	attractive	attractive	NN
9937	1245	7	,	,	,
9937	1245	8	as	as	RB
9937	1245	9	well	well	RB
9937	1245	10	as	as	IN
9937	1245	11	a	a	DT
9937	1245	12	tasty	tasty	JJ
9937	1245	13	,	,	,
9937	1245	14	dish	dish	NN
9937	1245	15	is	be	VBZ
9937	1245	16	desired	desire	VBN
9937	1245	17	and	and	CC
9937	1245	18	the	the	DT
9937	1245	19	housewife	housewife	NN
9937	1245	20	has	have	VBZ
9937	1245	21	not	not	RB
9937	1245	22	sufficient	sufficient	JJ
9937	1245	23	time	time	NN
9937	1245	24	nor	nor	CC
9937	1245	25	the	the	DT
9937	1245	26	facilities	facility	NNS
9937	1245	27	to	to	TO
9937	1245	28	prepare	prepare	VB
9937	1245	29	a	a	DT
9937	1245	30	planked	planked	JJ
9937	1245	31	steak	steak	NN
9937	1245	32	,	,	,
9937	1245	33	a	a	DT
9937	1245	34	good	good	JJ
9937	1245	35	plan	plan	NN
9937	1245	36	is	be	VBZ
9937	1245	37	to	to	TO
9937	1245	38	sauté	sauté	VB
9937	1245	39	a	a	DT
9937	1245	40	vegetable	vegetable	NN
9937	1245	41	of	of	IN
9937	1245	42	some	some	DT
9937	1245	43	kind	kind	NN
9937	1245	44	and	and	CC
9937	1245	45	serve	serve	VBP
9937	1245	46	it	-PRON-	PRP
9937	1245	47	over	over	IN
9937	1245	48	the	the	DT
9937	1245	49	steak	steak	NN
9937	1245	50	.	.	.
9937	1246	1	For	for	IN
9937	1246	2	this	this	DT
9937	1246	3	purpose	purpose	NN
9937	1246	4	numerous	numerous	JJ
9937	1246	5	vegetables	vegetable	NNS
9937	1246	6	are	be	VBP
9937	1246	7	suitable	suitable	JJ
9937	1246	8	,	,	,
9937	1246	9	but	but	CC
9937	1246	10	onions	onion	NNS
9937	1246	11	,	,	,
9937	1246	12	small	small	JJ
9937	1246	13	mushrooms	mushroom	NNS
9937	1246	14	,	,	,
9937	1246	15	and	and	CC
9937	1246	16	sliced	sliced	JJ
9937	1246	17	tomatoes	tomato	NNS
9937	1246	18	are	be	VBP
9937	1246	19	especially	especially	RB
9937	1246	20	desirable	desirable	JJ
9937	1246	21	.	.	.
9937	1247	1	When	when	WRB
9937	1247	2	onions	onion	NNS
9937	1247	3	are	be	VBP
9937	1247	4	used	use	VBN
9937	1247	5	,	,	,
9937	1247	6	they	-PRON-	PRP
9937	1247	7	should	should	MD
9937	1247	8	be	be	VB
9937	1247	9	sliced	slice	VBN
9937	1247	10	thin	thin	JJ
9937	1247	11	and	and	CC
9937	1247	12	then	then	RB
9937	1247	13	sautéd	sautéd	NN
9937	1247	14	in	in	IN
9937	1247	15	butter	butter	NN
9937	1247	16	until	until	IN
9937	1247	17	they	-PRON-	PRP
9937	1247	18	are	be	VBP
9937	1247	19	soft	soft	JJ
9937	1247	20	and	and	CC
9937	1247	21	brown	brown	JJ
9937	1247	22	.	.	.
9937	1248	1	Small	small	JJ
9937	1248	2	mushrooms	mushroom	NNS
9937	1248	3	may	may	MD
9937	1248	4	be	be	VB
9937	1248	5	prepared	prepare	VBN
9937	1248	6	in	in	IN
9937	1248	7	the	the	DT
9937	1248	8	same	same	JJ
9937	1248	9	way	way	NN
9937	1248	10	,	,	,
9937	1248	11	or	or	CC
9937	1248	12	they	-PRON-	PRP
9937	1248	13	may	may	MD
9937	1248	14	be	be	VB
9937	1248	15	sautéd	sautéd	NN
9937	1248	16	in	in	IN
9937	1248	17	the	the	DT
9937	1248	18	fat	fat	NN
9937	1248	19	that	that	WDT
9937	1248	20	remains	remain	VBZ
9937	1248	21	in	in	IN
9937	1248	22	the	the	DT
9937	1248	23	pan	pan	NN
9937	1248	24	after	after	IN
9937	1248	25	the	the	DT
9937	1248	26	steak	steak	NN
9937	1248	27	has	have	VBZ
9937	1248	28	been	be	VBN
9937	1248	29	removed	remove	VBN
9937	1248	30	.	.	.
9937	1249	1	Tomatoes	tomato	NNS
9937	1249	2	that	that	WDT
9937	1249	3	are	be	VBP
9937	1249	4	served	serve	VBN
9937	1249	5	over	over	IN
9937	1249	6	steak	steak	NNP
9937	1249	7	should	should	MD
9937	1249	8	be	be	VB
9937	1249	9	sliced	slice	VBN
9937	1249	10	,	,	,
9937	1249	11	rolled	roll	VBN
9937	1249	12	in	in	IN
9937	1249	13	crumbs	crumb	NNS
9937	1249	14	,	,	,
9937	1249	15	and	and	CC
9937	1249	16	then	then	RB
9937	1249	17	sautéd	sautéd	NN
9937	1249	18	.	.	.
9937	1250	1	ROASTS	roast	NNS
9937	1250	2	AND	and	CC
9937	1250	3	THEIR	their	NN
9937	1250	4	PREPARATION	PREPARATION	NNS
9937	1250	5	[	[	-LRB-
9937	1250	6	Illustration	illustration	NN
9937	1250	7	:	:	:
9937	1250	8	FIG	FIG	NNP
9937	1250	9	.	.	.
9937	1251	1	14	14	CD
9937	1251	2	]	]	-RRB-
9937	1251	3	51	51	CD
9937	1251	4	.	.	.
9937	1252	1	FILLET	FILLET	VBN
9937	1252	2	OF	of	IN
9937	1252	3	BEEF.--A	beef.--a	XX
9937	1252	4	large	large	JJ
9937	1252	5	variety	variety	NN
9937	1252	6	of	of	IN
9937	1252	7	roasts	roast	NNS
9937	1252	8	can	can	MD
9937	1252	9	be	be	VB
9937	1252	10	obtained	obtain	VBN
9937	1252	11	from	from	IN
9937	1252	12	a	a	DT
9937	1252	13	side	side	NN
9937	1252	14	of	of	IN
9937	1252	15	beef	beef	NN
9937	1252	16	,	,	,
9937	1252	17	but	but	CC
9937	1252	18	by	by	IN
9937	1252	19	far	far	RB
9937	1252	20	the	the	DT
9937	1252	21	most	most	RBS
9937	1252	22	delicious	delicious	JJ
9937	1252	23	one	one	CD
9937	1252	24	is	be	VBZ
9937	1252	25	the	the	DT
9937	1252	26	tenderloin	tenderloin	JJ
9937	1252	27	,	,	,
9937	1252	28	or	or	CC
9937	1252	29	fillet	fillet	NNP
9937	1252	30	of	of	IN
9937	1252	31	beef	beef	NN
9937	1252	32	.	.	.
9937	1253	1	This	this	DT
9937	1253	2	is	be	VBZ
9937	1253	3	a	a	DT
9937	1253	4	long	long	JJ
9937	1253	5	strip	strip	NN
9937	1253	6	of	of	IN
9937	1253	7	meat	meat	NN
9937	1253	8	lying	lie	VBG
9937	1253	9	directly	directly	RB
9937	1253	10	under	under	IN
9937	1253	11	the	the	DT
9937	1253	12	chine	chine	NN
9937	1253	13	,	,	,
9937	1253	14	or	or	CC
9937	1253	15	back	back	NN
9937	1253	16	bone	bone	NN
9937	1253	17	.	.	.
9937	1254	1	It	-PRON-	PRP
9937	1254	2	is	be	VBZ
9937	1254	3	either	either	CC
9937	1254	4	taken	take	VBN
9937	1254	5	out	out	RP
9937	1254	6	as	as	IN
9937	1254	7	a	a	DT
9937	1254	8	whole	whole	NN
9937	1254	9	,	,	,
9937	1254	10	or	or	CC
9937	1254	11	it	-PRON-	PRP
9937	1254	12	is	be	VBZ
9937	1254	13	left	leave	VBN
9937	1254	14	in	in	IN
9937	1254	15	the	the	DT
9937	1254	16	loin	loin	NN
9937	1254	17	to	to	TO
9937	1254	18	be	be	VB
9937	1254	19	cut	cut	VBN
9937	1254	20	as	as	IN
9937	1254	21	a	a	DT
9937	1254	22	part	part	NN
9937	1254	23	of	of	IN
9937	1254	24	the	the	DT
9937	1254	25	steaks	steak	NNS
9937	1254	26	that	that	WDT
9937	1254	27	are	be	VBP
9937	1254	28	obtained	obtain	VBN
9937	1254	29	from	from	IN
9937	1254	30	this	this	DT
9937	1254	31	section	section	NN
9937	1254	32	.	.	.
9937	1255	1	When	when	WRB
9937	1255	2	it	-PRON-	PRP
9937	1255	3	is	be	VBZ
9937	1255	4	removed	remove	VBN
9937	1255	5	in	in	IN
9937	1255	6	a	a	DT
9937	1255	7	whole	whole	JJ
9937	1255	8	piece	piece	NN
9937	1255	9	,	,	,
9937	1255	10	as	as	IN
9937	1255	11	shown	show	VBN
9937	1255	12	in	in	IN
9937	1255	13	Fig	Fig	NNP
9937	1255	14	.	.	.
9937	1256	1	14	14	CD
9937	1256	2	,	,	,
9937	1256	3	the	the	DT
9937	1256	4	steaks	steak	NNS
9937	1256	5	that	that	WDT
9937	1256	6	remain	remain	VBP
9937	1256	7	in	in	IN
9937	1256	8	the	the	DT
9937	1256	9	loin	loin	NN
9937	1256	10	are	be	VBP
9937	1256	11	not	not	RB
9937	1256	12	so	so	RB
9937	1256	13	desirable	desirable	JJ
9937	1256	14	and	and	CC
9937	1256	15	do	do	VBP
9937	1256	16	not	not	RB
9937	1256	17	bring	bring	VB
9937	1256	18	such	such	PDT
9937	1256	19	a	a	DT
9937	1256	20	good	good	JJ
9937	1256	21	price	price	NN
9937	1256	22	,	,	,
9937	1256	23	because	because	IN
9937	1256	24	the	the	DT
9937	1256	25	most	most	RBS
9937	1256	26	tender	tender	JJ
9937	1256	27	part	part	NN
9937	1256	28	of	of	IN
9937	1256	29	each	each	DT
9937	1256	30	of	of	IN
9937	1256	31	them	-PRON-	PRP
9937	1256	32	is	be	VBZ
9937	1256	33	removed	remove	VBN
9937	1256	34	.	.	.
9937	1257	1	[	[	-LRB-
9937	1257	2	Illustration	illustration	NN
9937	1257	3	:	:	:
9937	1257	4	FIG	FIG	NNP
9937	1257	5	.	.	.
9937	1258	1	15	15	LS
9937	1258	2	]	]	-RRB-
9937	1258	3	Two	two	CD
9937	1258	4	different	different	JJ
9937	1258	5	methods	method	NNS
9937	1258	6	of	of	IN
9937	1258	7	cookery	cookery	NN
9937	1258	8	are	be	VBP
9937	1258	9	usually	usually	RB
9937	1258	10	applied	apply	VBN
9937	1258	11	to	to	IN
9937	1258	12	the	the	DT
9937	1258	13	tenderloin	tenderloin	NN
9937	1258	14	of	of	IN
9937	1258	15	beef	beef	NN
9937	1258	16	.	.	.
9937	1259	1	Very	very	RB
9937	1259	2	often	often	RB
9937	1259	3	,	,	,
9937	1259	4	as	as	IN
9937	1259	5	Fig	Fig	NNP
9937	1259	6	.	.	.
9937	1260	1	14	14	CD
9937	1260	2	shows	show	NNS
9937	1260	3	,	,	,
9937	1260	4	it	-PRON-	PRP
9937	1260	5	is	be	VBZ
9937	1260	6	cut	cut	VBN
9937	1260	7	into	into	IN
9937	1260	8	slices	slice	NNS
9937	1260	9	about	about	IN
9937	1260	10	2	2	CD
9937	1260	11	inches	inch	NNS
9937	1260	12	thick	thick	JJ
9937	1260	13	and	and	CC
9937	1260	14	then	then	RB
9937	1260	15	broiled	broil	VBN
9937	1260	16	,	,	,
9937	1260	17	when	when	WRB
9937	1260	18	it	-PRON-	PRP
9937	1260	19	is	be	VBZ
9937	1260	20	called	call	VBN
9937	1260	21	_	_	NNP
9937	1260	22	broiled	broil	VBN
9937	1260	23	fillet	fillet	NN
9937	1260	24	_	_	NNP
9937	1260	25	,	,	,
9937	1260	26	or	or	CC
9937	1260	27	_	_	NNP
9937	1260	28	fillet	fillet	NN
9937	1260	29	_	_	NNP
9937	1260	30	mignon	mignon	NNP
9937	1260	31	.	.	.
9937	1261	1	If	if	IN
9937	1261	2	it	-PRON-	PRP
9937	1261	3	is	be	VBZ
9937	1261	4	not	not	RB
9937	1261	5	treated	treat	VBN
9937	1261	6	in	in	IN
9937	1261	7	this	this	DT
9937	1261	8	way	way	NN
9937	1261	9	,	,	,
9937	1261	10	the	the	DT
9937	1261	11	whole	whole	JJ
9937	1261	12	tenderloin	tenderloin	NN
9937	1261	13	is	be	VBZ
9937	1261	14	roasted	roast	VBN
9937	1261	15	after	after	IN
9937	1261	16	being	be	VBG
9937	1261	17	rolled	roll	VBN
9937	1261	18	,	,	,
9937	1261	19	or	or	CC
9937	1261	20	larded	lard	VBN
9937	1261	21	,	,	,
9937	1261	22	with	with	IN
9937	1261	23	salt	salt	NN
9937	1261	24	pork	pork	NN
9937	1261	25	to	to	TO
9937	1261	26	supply	supply	VB
9937	1261	27	the	the	DT
9937	1261	28	fat	fat	NN
9937	1261	29	that	that	WDT
9937	1261	30	it	-PRON-	PRP
9937	1261	31	lacks	lack	VBZ
9937	1261	32	.	.	.
9937	1262	1	Whichever	whichever	WDT
9937	1262	2	way	way	NN
9937	1262	3	it	-PRON-	PRP
9937	1262	4	is	be	VBZ
9937	1262	5	cooked	cook	VBN
9937	1262	6	,	,	,
9937	1262	7	the	the	DT
9937	1262	8	tenderloin	tenderloin	NN
9937	1262	9	always	always	RB
9937	1262	10	proves	prove	VBZ
9937	1262	11	to	to	TO
9937	1262	12	be	be	VB
9937	1262	13	an	an	DT
9937	1262	14	exceptionally	exceptionally	RB
9937	1262	15	tender	tender	JJ
9937	1262	16	and	and	CC
9937	1262	17	delicious	delicious	JJ
9937	1262	18	cut	cut	NN
9937	1262	19	of	of	IN
9937	1262	20	beef	beef	NN
9937	1262	21	.	.	.
9937	1263	1	However	however	RB
9937	1263	2	,	,	,
9937	1263	3	it	-PRON-	PRP
9937	1263	4	is	be	VBZ
9937	1263	5	the	the	DT
9937	1263	6	most	most	RBS
9937	1263	7	expensive	expensive	JJ
9937	1263	8	piece	piece	NN
9937	1263	9	that	that	WDT
9937	1263	10	can	can	MD
9937	1263	11	be	be	VB
9937	1263	12	bought	buy	VBN
9937	1263	13	,	,	,
9937	1263	14	and	and	CC
9937	1263	15	so	so	RB
9937	1263	16	is	be	VBZ
9937	1263	17	not	not	RB
9937	1263	18	recommended	recommend	VBN
9937	1263	19	when	when	WRB
9937	1263	20	economy	economy	NN
9937	1263	21	must	must	MD
9937	1263	22	be	be	VB
9937	1263	23	practiced	practice	VBN
9937	1263	24	.	.	.
9937	1264	1	[	[	-LRB-
9937	1264	2	Illustration	illustration	NN
9937	1264	3	:	:	:
9937	1264	4	FIG	FIG	NNP
9937	1264	5	.	.	.
9937	1265	1	16	16	LS
9937	1265	2	]	]	-RRB-
9937	1265	3	[	[	-LRB-
9937	1265	4	Illustration	illustration	NN
9937	1265	5	:	:	:
9937	1265	6	FIG	FIG	NNP
9937	1265	7	.	.	.
9937	1266	1	17	17	CD
9937	1266	2	]	]	-RRB-
9937	1266	3	52	52	CD
9937	1266	4	.	.	.
9937	1267	1	CHUCK	CHUCK	NNP
9937	1267	2	ROASTS.--While	roasts.--while	IN
9937	1267	3	the	the	DT
9937	1267	4	pieces	piece	NNS
9937	1267	5	cut	cut	VBD
9937	1267	6	from	from	IN
9937	1267	7	the	the	DT
9937	1267	8	chuck	chuck	NN
9937	1267	9	are	be	VBP
9937	1267	10	not	not	RB
9937	1267	11	so	so	RB
9937	1267	12	desirable	desirable	JJ
9937	1267	13	as	as	IN
9937	1267	14	those	those	DT
9937	1267	15	obtained	obtain	VBN
9937	1267	16	from	from	IN
9937	1267	17	the	the	DT
9937	1267	18	loin	loin	NN
9937	1267	19	or	or	CC
9937	1267	20	as	as	IN
9937	1267	21	the	the	DT
9937	1267	22	prime	prime	JJ
9937	1267	23	ribs	rib	NNS
9937	1267	24	,	,	,
9937	1267	25	still	still	RB
9937	1267	26	the	the	DT
9937	1267	27	chuck	chuck	NN
9937	1267	28	yields	yield	VBZ
9937	1267	29	very	very	RB
9937	1267	30	good	good	JJ
9937	1267	31	roasts	roast	NNS
9937	1267	32	,	,	,
9937	1267	33	as	as	IN
9937	1267	34	Figs	fig	NNS
9937	1267	35	.	.	.
9937	1268	1	15	15	CD
9937	1268	2	and	and	CC
9937	1268	3	16	16	CD
9937	1268	4	show	show	NN
9937	1268	5	.	.	.
9937	1269	1	The	the	DT
9937	1269	2	roast	roast	NN
9937	1269	3	shown	show	VBN
9937	1269	4	in	in	IN
9937	1269	5	Fig	Fig	NNP
9937	1269	6	.	.	.
9937	1270	1	15	15	CD
9937	1270	2	is	be	VBZ
9937	1270	3	the	the	DT
9937	1270	4	piece	piece	NN
9937	1270	5	just	just	RB
9937	1270	6	back	back	RB
9937	1270	7	of	of	IN
9937	1270	8	the	the	DT
9937	1270	9	shoulder	shoulder	NN
9937	1270	10	,	,	,
9937	1270	11	and	and	CC
9937	1270	12	that	that	DT
9937	1270	13	illustrated	illustrate	VBN
9937	1270	14	in	in	IN
9937	1270	15	Fig	Fig	NNP
9937	1270	16	.	.	.
9937	1271	1	16	16	CD
9937	1271	2	is	be	VBZ
9937	1271	3	cut	cut	VBN
9937	1271	4	from	from	IN
9937	1271	5	the	the	DT
9937	1271	6	ribs	rib	NNS
9937	1271	7	in	in	IN
9937	1271	8	the	the	DT
9937	1271	9	chuck	chuck	NN
9937	1271	10	.	.	.
9937	1272	1	These	these	DT
9937	1272	2	pieces	piece	NNS
9937	1272	3	are	be	VBP
9937	1272	4	of	of	IN
9937	1272	5	a	a	DT
9937	1272	6	fairly	fairly	RB
9937	1272	7	good	good	JJ
9937	1272	8	quality	quality	NN
9937	1272	9	and	and	CC
9937	1272	10	if	if	IN
9937	1272	11	a	a	DT
9937	1272	12	roast	roast	NN
9937	1272	13	as	as	RB
9937	1272	14	large	large	JJ
9937	1272	15	as	as	IN
9937	1272	16	8	8	CD
9937	1272	17	or	or	CC
9937	1272	18	10	10	CD
9937	1272	19	pounds	pound	NNS
9937	1272	20	is	be	VBZ
9937	1272	21	desired	desire	VBN
9937	1272	22	,	,	,
9937	1272	23	they	-PRON-	PRP
9937	1272	24	make	make	VBP
9937	1272	25	an	an	DT
9937	1272	26	economical	economical	JJ
9937	1272	27	one	one	NN
9937	1272	28	to	to	TO
9937	1272	29	purchase	purchase	VB
9937	1272	30	.	.	.
9937	1273	1	53	53	CD
9937	1273	2	.	.	.
9937	1274	1	RIB	rib	NN
9937	1274	2	ROASTS.--Directly	roasts.--directly	RB
9937	1274	3	back	back	RB
9937	1274	4	of	of	IN
9937	1274	5	the	the	DT
9937	1274	6	chuck	chuck	NN
9937	1274	7	,	,	,
9937	1274	8	as	as	IN
9937	1274	9	has	have	VBZ
9937	1274	10	already	already	RB
9937	1274	11	been	be	VBN
9937	1274	12	learned	learn	VBN
9937	1274	13	,	,	,
9937	1274	14	are	be	VBP
9937	1274	15	the	the	DT
9937	1274	16	prime	prime	JJ
9937	1274	17	ribs	rib	NNS
9937	1274	18	.	.	.
9937	1275	1	From	from	IN
9937	1275	2	this	this	DT
9937	1275	3	part	part	NN
9937	1275	4	of	of	IN
9937	1275	5	the	the	DT
9937	1275	6	beef	beef	NN
9937	1275	7	,	,	,
9937	1275	8	which	which	WDT
9937	1275	9	is	be	VBZ
9937	1275	10	shown	show	VBN
9937	1275	11	in	in	IN
9937	1275	12	Figs	Figs	NNP
9937	1275	13	.	.	.
9937	1276	1	17	17	CD
9937	1276	2	and	and	CC
9937	1276	3	18	18	CD
9937	1276	4	,	,	,
9937	1276	5	the	the	DT
9937	1276	6	best	good	JJS
9937	1276	7	rib	rib	NN
9937	1276	8	roasts	roast	NNS
9937	1276	9	are	be	VBP
9937	1276	10	secured	secure	VBN
9937	1276	11	.	.	.
9937	1277	1	Fig	fig	NN
9937	1277	2	.	.	.
9937	1278	1	17	17	CD
9937	1278	2	shows	show	VBZ
9937	1278	3	the	the	DT
9937	1278	4	ribs	rib	NNS
9937	1278	5	cut	cut	VBD
9937	1278	6	off	off	RP
9937	1278	7	at	at	IN
9937	1278	8	about	about	IN
9937	1278	9	the	the	DT
9937	1278	10	eighth	eighth	JJ
9937	1278	11	rib	rib	NN
9937	1278	12	and	and	CC
9937	1278	13	Fig	fig	NN
9937	1278	14	.	.	.
9937	1279	1	18	18	CD
9937	1279	2	shows	show	VBZ
9937	1279	3	the	the	DT
9937	1279	4	same	same	JJ
9937	1279	5	set	set	NN
9937	1279	6	turned	turn	VBD
9937	1279	7	around	around	RP
9937	1279	8	so	so	IN
9937	1279	9	that	that	IN
9937	1279	10	the	the	DT
9937	1279	11	cut	cut	NN
9937	1279	12	surface	surface	NN
9937	1279	13	is	be	VBZ
9937	1279	14	at	at	IN
9937	1279	15	about	about	IN
9937	1279	16	the	the	DT
9937	1279	17	first	first	JJ
9937	1279	18	rib	rib	NN
9937	1279	19	,	,	,
9937	1279	20	where	where	WRB
9937	1279	21	the	the	DT
9937	1279	22	best	good	JJS
9937	1279	23	cuts	cut	NNS
9937	1279	24	occur	occur	VBP
9937	1279	25	.	.	.
9937	1280	1	To	to	TO
9937	1280	2	prepare	prepare	VB
9937	1280	3	this	this	DT
9937	1280	4	piece	piece	NN
9937	1280	5	for	for	IN
9937	1280	6	roasting	roast	VBG
9937	1280	7	,	,	,
9937	1280	8	it	-PRON-	PRP
9937	1280	9	is	be	VBZ
9937	1280	10	often	often	RB
9937	1280	11	cut	cut	VBN
9937	1280	12	around	around	IN
9937	1280	13	the	the	DT
9937	1280	14	dark	dark	JJ
9937	1280	15	line	line	NN
9937	1280	16	shown	show	VBN
9937	1280	17	in	in	IN
9937	1280	18	Fig	Fig	NNP
9937	1280	19	.	.	.
9937	1281	1	18	18	CD
9937	1281	2	,	,	,
9937	1281	3	and	and	CC
9937	1281	4	after	after	IN
9937	1281	5	the	the	DT
9937	1281	6	back	back	NN
9937	1281	7	bone	bone	NN
9937	1281	8	and	and	CC
9937	1281	9	ribs	rib	NNS
9937	1281	10	have	have	VBP
9937	1281	11	been	be	VBN
9937	1281	12	removed	remove	VBN
9937	1281	13	,	,	,
9937	1281	14	is	be	VBZ
9937	1281	15	rolled	roll	VBN
9937	1281	16	into	into	IN
9937	1281	17	a	a	DT
9937	1281	18	roll	roll	NN
9937	1281	19	of	of	IN
9937	1281	20	solid	solid	JJ
9937	1281	21	meat	meat	NN
9937	1281	22	.	.	.
9937	1282	1	The	the	DT
9937	1282	2	thin	thin	JJ
9937	1282	3	lower	low	JJR
9937	1282	4	part	part	NN
9937	1282	5	that	that	WDT
9937	1282	6	is	be	VBZ
9937	1282	7	cut	cut	VBN
9937	1282	8	off	off	RP
9937	1282	9	is	be	VBZ
9937	1282	10	used	use	VBN
9937	1282	11	for	for	IN
9937	1282	12	boiling	boil	VBG
9937	1282	13	.	.	.
9937	1283	1	[	[	-LRB-
9937	1283	2	Illustration	illustration	NN
9937	1283	3	:	:	:
9937	1283	4	FIG	FIG	NNP
9937	1283	5	.	.	.
9937	1284	1	18	18	CD
9937	1284	2	]	]	-RRB-
9937	1284	3	[	[	-LRB-
9937	1284	4	Illustration	illustration	NN
9937	1284	5	:	:	:
9937	1284	6	FIG	FIG	NNP
9937	1284	7	.	.	.
9937	1285	1	19	19	CD
9937	1285	2	]	]	-RRB-
9937	1285	3	[	[	-LRB-
9937	1285	4	Illustration	illustration	NN
9937	1285	5	:	:	:
9937	1285	6	FIG	FIG	NNP
9937	1285	7	.	.	.
9937	1286	1	20	20	CD
9937	1286	2	]	]	-RRB-
9937	1286	3	54	54	CD
9937	1286	4	.	.	.
9937	1287	1	When	when	WRB
9937	1287	2	only	only	RB
9937	1287	3	a	a	DT
9937	1287	4	small	small	JJ
9937	1287	5	roast	roast	NN
9937	1287	6	is	be	VBZ
9937	1287	7	wanted	want	VBN
9937	1287	8	,	,	,
9937	1287	9	a	a	DT
9937	1287	10	single	single	JJ
9937	1287	11	rib	rib	NN
9937	1287	12	,	,	,
9937	1287	13	such	such	JJ
9937	1287	14	as	as	IN
9937	1287	15	is	be	VBZ
9937	1287	16	shown	show	VBN
9937	1287	17	in	in	IN
9937	1287	18	Fig	Fig	NNP
9937	1287	19	.	.	.
9937	1288	1	19	19	CD
9937	1288	2	,	,	,
9937	1288	3	is	be	VBZ
9937	1288	4	often	often	RB
9937	1288	5	used	use	VBN
9937	1288	6	.	.	.
9937	1289	1	In	in	IN
9937	1289	2	a	a	DT
9937	1289	3	roast	roast	NN
9937	1289	4	of	of	IN
9937	1289	5	this	this	DT
9937	1289	6	kind	kind	NN
9937	1289	7	,	,	,
9937	1289	8	the	the	DT
9937	1289	9	bone	bone	NN
9937	1289	10	is	be	VBZ
9937	1289	11	not	not	RB
9937	1289	12	removed	remove	VBN
9937	1289	13	,	,	,
9937	1289	14	but	but	CC
9937	1289	15	,	,	,
9937	1289	16	as	as	IN
9937	1289	17	will	will	MD
9937	1289	18	be	be	VB
9937	1289	19	observed	observe	VBN
9937	1289	20	,	,	,
9937	1289	21	is	be	VBZ
9937	1289	22	sawed	saw	VBN
9937	1289	23	in	in	IN
9937	1289	24	half	half	NN
9937	1289	25	.	.	.
9937	1290	1	Such	such	PDT
9937	1290	2	a	a	DT
9937	1290	3	roast	roast	NN
9937	1290	4	is	be	VBZ
9937	1290	5	called	call	VBN
9937	1290	6	a	a	DT
9937	1290	7	_	_	NNP
9937	1290	8	standing	stand	VBG
9937	1290	9	rib	rib	NN
9937	1290	10	roast	roast	NNP
9937	1290	11	_	_	NNP
9937	1290	12	.	.	.
9937	1291	1	Another	another	DT
9937	1291	2	small	small	JJ
9937	1291	3	roast	roast	NN
9937	1291	4	,	,	,
9937	1291	5	called	call	VBD
9937	1291	6	a	a	DT
9937	1291	7	_	_	NNP
9937	1291	8	porterhouse	porterhouse	NN
9937	1291	9	roast	roast	NN
9937	1291	10	_	_	NNP
9937	1291	11	,	,	,
9937	1291	12	is	be	VBZ
9937	1291	13	illustrated	illustrate	VBN
9937	1291	14	in	in	IN
9937	1291	15	Fig	Fig	NNP
9937	1291	16	.	.	.
9937	1292	1	20	20	CD
9937	1292	2	.	.	.
9937	1293	1	This	this	DT
9937	1293	2	is	be	VBZ
9937	1293	3	obtained	obtain	VBN
9937	1293	4	by	by	IN
9937	1293	5	cutting	cut	VBG
9937	1293	6	a	a	DT
9937	1293	7	porterhouse	porterhouse	NN
9937	1293	8	steak	steak	NN
9937	1293	9	rather	rather	RB
9937	1293	10	thick	thick	JJ
9937	1293	11	.	.	.
9937	1294	1	It	-PRON-	PRP
9937	1294	2	is	be	VBZ
9937	1294	3	therefore	therefore	RB
9937	1294	4	a	a	DT
9937	1294	5	very	very	RB
9937	1294	6	tender	tender	JJ
9937	1294	7	and	and	CC
9937	1294	8	delicious	delicious	JJ
9937	1294	9	,	,	,
9937	1294	10	although	although	IN
9937	1294	11	somewhat	somewhat	RB
9937	1294	12	expensive	expensive	JJ
9937	1294	13	,	,	,
9937	1294	14	roast	roast	NN
9937	1294	15	.	.	.
9937	1295	1	Other	other	JJ
9937	1295	2	parts	part	NNS
9937	1295	3	of	of	IN
9937	1295	4	the	the	DT
9937	1295	5	loin	loin	NN
9937	1295	6	may	may	MD
9937	1295	7	also	also	RB
9937	1295	8	be	be	VB
9937	1295	9	cut	cut	VBN
9937	1295	10	for	for	IN
9937	1295	11	roasts	roast	NNS
9937	1295	12	,	,	,
9937	1295	13	the	the	DT
9937	1295	14	portion	portion	NN
9937	1295	15	from	from	IN
9937	1295	16	which	which	WDT
9937	1295	17	sirloin	sirloin	NN
9937	1295	18	steaks	steak	NNS
9937	1295	19	are	be	VBP
9937	1295	20	cut	cut	VBN
9937	1295	21	making	make	VBG
9937	1295	22	large	large	JJ
9937	1295	23	and	and	CC
9937	1295	24	very	very	RB
9937	1295	25	delicious	delicious	JJ
9937	1295	26	roasts	roast	NNS
9937	1295	27	.	.	.
9937	1296	1	[	[	-LRB-
9937	1296	2	Illustration	illustration	NN
9937	1296	3	:	:	:
9937	1296	4	FIG	FIG	NNP
9937	1296	5	.	.	.
9937	1297	1	21	21	CD
9937	1297	2	]	]	-RRB-
9937	1297	3	55	55	CD
9937	1297	4	.	.	.
9937	1298	1	RUMP	RUMP	NNP
9937	1298	2	ROASTS.--Between	ROASTS.--Between	VBZ
9937	1298	3	the	the	DT
9937	1298	4	loin	loin	NN
9937	1298	5	and	and	CC
9937	1298	6	the	the	DT
9937	1298	7	bottom	bottom	JJ
9937	1298	8	round	round	NN
9937	1298	9	lies	lie	VBZ
9937	1298	10	the	the	DT
9937	1298	11	rump	rump	NN
9937	1298	12	,	,	,
9937	1298	13	and	and	CC
9937	1298	14	from	from	IN
9937	1298	15	this	this	DT
9937	1298	16	may	may	MD
9937	1298	17	be	be	VB
9937	1298	18	cut	cut	VBN
9937	1298	19	roasts	roast	NNS
9937	1298	20	of	of	IN
9937	1298	21	different	different	JJ
9937	1298	22	kinds	kind	NNS
9937	1298	23	.	.	.
9937	1299	1	The	the	DT
9937	1299	2	entire	entire	JJ
9937	1299	3	rump	rump	NN
9937	1299	4	with	with	IN
9937	1299	5	its	-PRON-	PRP$
9937	1299	6	cut	cut	NN
9937	1299	7	surface	surface	NN
9937	1299	8	next	next	RB
9937	1299	9	to	to	IN
9937	1299	10	the	the	DT
9937	1299	11	round	round	NN
9937	1299	12	is	be	VBZ
9937	1299	13	shown	show	VBN
9937	1299	14	in	in	IN
9937	1299	15	Fig	Fig	NNP
9937	1299	16	.	.	.
9937	1300	1	21	21	CD
9937	1300	2	,	,	,
9937	1300	3	and	and	CC
9937	1300	4	the	the	DT
9937	1300	5	various	various	JJ
9937	1300	6	pieces	piece	NNS
9937	1300	7	into	into	IN
9937	1300	8	which	which	WDT
9937	1300	9	the	the	DT
9937	1300	10	rump	rump	NN
9937	1300	11	may	may	MD
9937	1300	12	be	be	VB
9937	1300	13	cut	cut	VBN
9937	1300	14	are	be	VBP
9937	1300	15	illustrated	illustrate	VBN
9937	1300	16	in	in	IN
9937	1300	17	Figs	Figs	NNP
9937	1300	18	.	.	.
9937	1301	1	22	22	CD
9937	1301	2	to	to	TO
9937	1301	3	25	25	CD
9937	1301	4	.	.	.
9937	1302	1	These	these	DT
9937	1302	2	roasts	roast	NNS
9937	1302	3	have	have	VBP
9937	1302	4	a	a	DT
9937	1302	5	very	very	RB
9937	1302	6	good	good	JJ
9937	1302	7	flavor	flavor	NN
9937	1302	8	and	and	CC
9937	1302	9	are	be	VBP
9937	1302	10	very	very	RB
9937	1302	11	juicy	juicy	JJ
9937	1302	12	,	,	,
9937	1302	13	and	and	CC
9937	1302	14	if	if	IN
9937	1302	15	beef	beef	NN
9937	1302	16	in	in	IN
9937	1302	17	prime	prime	JJ
9937	1302	18	condition	condition	NN
9937	1302	19	can	can	MD
9937	1302	20	be	be	VB
9937	1302	21	obtained	obtain	VBN
9937	1302	22	,	,	,
9937	1302	23	they	-PRON-	PRP
9937	1302	24	are	be	VBP
9937	1302	25	extremely	extremely	RB
9937	1302	26	tender	tender	JJ
9937	1302	27	.	.	.
9937	1303	1	Besides	besides	IN
9937	1303	2	these	these	DT
9937	1303	3	advantages	advantage	NNS
9937	1303	4	,	,	,
9937	1303	5	rump	rump	VB
9937	1303	6	roasts	roast	NNS
9937	1303	7	are	be	VBP
9937	1303	8	economical	economical	JJ
9937	1303	9	,	,	,
9937	1303	10	so	so	IN
9937	1303	11	they	-PRON-	PRP
9937	1303	12	are	be	VBP
9937	1303	13	much	much	RB
9937	1303	14	favored	favor	VBN
9937	1303	15	.	.	.
9937	1304	1	To	to	TO
9937	1304	2	prepare	prepare	VB
9937	1304	3	them	-PRON-	PRP
9937	1304	4	for	for	IN
9937	1304	5	cooking	cooking	NN
9937	1304	6	,	,	,
9937	1304	7	the	the	DT
9937	1304	8	butcher	butcher	NN
9937	1304	9	generally	generally	RB
9937	1304	10	removes	remove	VBZ
9937	1304	11	the	the	DT
9937	1304	12	bone	bone	NN
9937	1304	13	and	and	CC
9937	1304	14	rolls	roll	VBZ
9937	1304	15	them	-PRON-	PRP
9937	1304	16	in	in	IN
9937	1304	17	the	the	DT
9937	1304	18	manner	manner	NN
9937	1304	19	shown	show	VBN
9937	1304	20	in	in	IN
9937	1304	21	Fig	Fig	NNP
9937	1304	22	.	.	.
9937	1305	1	26	26	CD
9937	1305	2	.	.	.
9937	1306	1	56	56	CD
9937	1306	2	.	.	.
9937	1307	1	ROAST	roast	NN
9937	1307	2	BEEF.--The	beef.--the	IN
9937	1307	3	usual	usual	JJ
9937	1307	4	method	method	NN
9937	1307	5	of	of	IN
9937	1307	6	preparing	prepare	VBG
9937	1307	7	the	the	DT
9937	1307	8	roasts	roast	NNS
9937	1307	9	that	that	WDT
9937	1307	10	have	have	VBP
9937	1307	11	just	just	RB
9937	1307	12	been	be	VBN
9937	1307	13	described	describe	VBN
9937	1307	14	,	,	,
9937	1307	15	particularly	particularly	RB
9937	1307	16	the	the	DT
9937	1307	17	tender	tender	NN
9937	1307	18	ones	one	NNS
9937	1307	19	,	,	,
9937	1307	20	is	be	VBZ
9937	1307	21	to	to	TO
9937	1307	22	cook	cook	VB
9937	1307	23	them	-PRON-	PRP
9937	1307	24	in	in	IN
9937	1307	25	the	the	DT
9937	1307	26	oven	oven	NN
9937	1307	27	.	.	.
9937	1308	1	For	for	IN
9937	1308	2	this	this	DT
9937	1308	3	purpose	purpose	NN
9937	1308	4	a	a	DT
9937	1308	5	roasting	roast	VBG
9937	1308	6	pan	pan	NN
9937	1308	7	,	,	,
9937	1308	8	such	such	JJ
9937	1308	9	as	as	IN
9937	1308	10	the	the	DT
9937	1308	11	one	one	NN
9937	1308	12	previously	previously	RB
9937	1308	13	described	describe	VBN
9937	1308	14	and	and	CC
9937	1308	15	illustrated	illustrate	VBN
9937	1308	16	,	,	,
9937	1308	17	produces	produce	VBZ
9937	1308	18	the	the	DT
9937	1308	19	best	good	JJS
9937	1308	20	results	result	NNS
9937	1308	21	,	,	,
9937	1308	22	but	but	CC
9937	1308	23	if	if	IN
9937	1308	24	one	one	CD
9937	1308	25	of	of	IN
9937	1308	26	these	these	DT
9937	1308	27	can	can	MD
9937	1308	28	not	not	RB
9937	1308	29	be	be	VB
9937	1308	30	obtained	obtain	VBN
9937	1308	31	,	,	,
9937	1308	32	a	a	DT
9937	1308	33	dripping	drip	VBG
9937	1308	34	pan	pan	NN
9937	1308	35	may	may	MD
9937	1308	36	be	be	VB
9937	1308	37	substituted	substitute	VBN
9937	1308	38	.	.	.
9937	1309	1	When	when	WRB
9937	1309	2	the	the	DT
9937	1309	3	meat	meat	NN
9937	1309	4	is	be	VBZ
9937	1309	5	first	first	RB
9937	1309	6	placed	place	VBN
9937	1309	7	in	in	IN
9937	1309	8	the	the	DT
9937	1309	9	oven	oven	NN
9937	1309	10	,	,	,
9937	1309	11	the	the	DT
9937	1309	12	oven	oven	JJ
9937	1309	13	temperature	temperature	NN
9937	1309	14	should	should	MD
9937	1309	15	be	be	VB
9937	1309	16	400	400	CD
9937	1309	17	to	to	TO
9937	1309	18	450	450	CD
9937	1309	19	degrees	degree	NNS
9937	1309	20	Fahrenheit	Fahrenheit	NNP
9937	1309	21	,	,	,
9937	1309	22	but	but	CC
9937	1309	23	after	after	IN
9937	1309	24	the	the	DT
9937	1309	25	meat	meat	NN
9937	1309	26	has	have	VBZ
9937	1309	27	cooked	cook	VBN
9937	1309	28	for	for	IN
9937	1309	29	about	about	RB
9937	1309	30	15	15	CD
9937	1309	31	minutes	minute	NNS
9937	1309	32	,	,	,
9937	1309	33	the	the	DT
9937	1309	34	temperature	temperature	NN
9937	1309	35	should	should	MD
9937	1309	36	be	be	VB
9937	1309	37	lowered	lower	VBN
9937	1309	38	so	so	IN
9937	1309	39	that	that	IN
9937	1309	40	the	the	DT
9937	1309	41	meat	meat	NN
9937	1309	42	will	will	MD
9937	1309	43	cook	cook	VB
9937	1309	44	more	more	RBR
9937	1309	45	slowly	slowly	RB
9937	1309	46	.	.	.
9937	1310	1	[	[	-LRB-
9937	1310	2	Illustration	illustration	NN
9937	1310	3	:	:	:
9937	1310	4	FIG	FIG	NNP
9937	1310	5	.	.	.
9937	1311	1	22	22	LS
9937	1311	2	]	]	-RRB-
9937	1311	3	[	[	-LRB-
9937	1311	4	Illustration	illustration	NN
9937	1311	5	:	:	:
9937	1311	6	FIG	FIG	NNP
9937	1311	7	.	.	.
9937	1312	1	23	23	LS
9937	1312	2	]	]	-RRB-
9937	1312	3	[	[	-LRB-
9937	1312	4	Illustration	illustration	NN
9937	1312	5	:	:	:
9937	1312	6	FIG	FIG	NNP
9937	1312	7	.	.	.
9937	1313	1	24	24	CD
9937	1313	2	]	]	-RRB-
9937	1313	3	[	[	-LRB-
9937	1313	4	Illustration	illustration	NN
9937	1313	5	:	:	:
9937	1313	6	FIG	FIG	NNP
9937	1313	7	.	.	.
9937	1314	1	25	25	CD
9937	1314	2	]	]	-RRB-
9937	1314	3	Before	before	IN
9937	1314	4	putting	put	VBG
9937	1314	5	the	the	DT
9937	1314	6	roast	roast	NN
9937	1314	7	in	in	IN
9937	1314	8	the	the	DT
9937	1314	9	oven	oven	NN
9937	1314	10	,	,	,
9937	1314	11	wipe	wipe	VB
9937	1314	12	it	-PRON-	PRP
9937	1314	13	thoroughly	thoroughly	RB
9937	1314	14	with	with	IN
9937	1314	15	a	a	DT
9937	1314	16	damp	damp	JJ
9937	1314	17	cloth	cloth	NN
9937	1314	18	.	.	.
9937	1315	1	If	if	IN
9937	1315	2	its	-PRON-	PRP$
9937	1315	3	surface	surface	NN
9937	1315	4	is	be	VBZ
9937	1315	5	not	not	RB
9937	1315	6	well	well	RB
9937	1315	7	covered	cover	VBN
9937	1315	8	with	with	IN
9937	1315	9	a	a	DT
9937	1315	10	layer	layer	NN
9937	1315	11	of	of	IN
9937	1315	12	fat	fat	NN
9937	1315	13	,	,	,
9937	1315	14	place	place	NN
9937	1315	15	several	several	JJ
9937	1315	16	pieces	piece	NNS
9937	1315	17	of	of	IN
9937	1315	18	salt	salt	NN
9937	1315	19	pork	pork	NN
9937	1315	20	on	on	IN
9937	1315	21	it	-PRON-	PRP
9937	1315	22	and	and	CC
9937	1315	23	tie	tie	VB
9937	1315	24	or	or	CC
9937	1315	25	skewer	skewer	VB
9937	1315	26	them	-PRON-	PRP
9937	1315	27	fast	fast	RB
9937	1315	28	.	.	.
9937	1316	1	Then	then	RB
9937	1316	2	,	,	,
9937	1316	3	having	have	VBG
9937	1316	4	one	one	CD
9937	1316	5	of	of	IN
9937	1316	6	the	the	DT
9937	1316	7	cut	cut	NN
9937	1316	8	sides	side	NNS
9937	1316	9	up	up	RP
9937	1316	10	so	so	IN
9937	1316	11	that	that	IN
9937	1316	12	it	-PRON-	PRP
9937	1316	13	will	will	MD
9937	1316	14	be	be	VB
9937	1316	15	exposed	expose	VBN
9937	1316	16	to	to	IN
9937	1316	17	the	the	DT
9937	1316	18	heat	heat	NN
9937	1316	19	of	of	IN
9937	1316	20	the	the	DT
9937	1316	21	oven	oven	NN
9937	1316	22	,	,	,
9937	1316	23	set	set	VBD
9937	1316	24	the	the	DT
9937	1316	25	piece	piece	NN
9937	1316	26	of	of	IN
9937	1316	27	meat	meat	NN
9937	1316	28	in	in	IN
9937	1316	29	a	a	DT
9937	1316	30	roasting	roast	VBG
9937	1316	31	pan	pan	NN
9937	1316	32	or	or	CC
9937	1316	33	the	the	DT
9937	1316	34	utensil	utensil	JJ
9937	1316	35	that	that	WDT
9937	1316	36	is	be	VBZ
9937	1316	37	to	to	TO
9937	1316	38	be	be	VB
9937	1316	39	substituted	substitute	VBN
9937	1316	40	.	.	.
9937	1317	1	Dredge	Dredge	NNP
9937	1317	2	,	,	,
9937	1317	3	or	or	CC
9937	1317	4	sprinkle	sprinkle	VB
9937	1317	5	,	,	,
9937	1317	6	the	the	DT
9937	1317	7	surface	surface	NN
9937	1317	8	with	with	IN
9937	1317	9	flour	flour	NN
9937	1317	10	,	,	,
9937	1317	11	salt	salt	NN
9937	1317	12	,	,	,
9937	1317	13	and	and	CC
9937	1317	14	pepper	pepper	NN
9937	1317	15	,	,	,
9937	1317	16	and	and	CC
9937	1317	17	place	place	VB
9937	1317	18	the	the	DT
9937	1317	19	pan	pan	NN
9937	1317	20	in	in	IN
9937	1317	21	the	the	DT
9937	1317	22	oven	oven	JJ
9937	1317	23	,	,	,
9937	1317	24	first	first	RB
9937	1317	25	making	make	VBG
9937	1317	26	sure	sure	JJ
9937	1317	27	that	that	IN
9937	1317	28	the	the	DT
9937	1317	29	oven	oven	NN
9937	1317	30	is	be	VBZ
9937	1317	31	sufficiently	sufficiently	RB
9937	1317	32	hot	hot	JJ
9937	1317	33	.	.	.
9937	1318	1	Every	every	DT
9937	1318	2	10	10	CD
9937	1318	3	or	or	CC
9937	1318	4	15	15	CD
9937	1318	5	minutes	minute	NNS
9937	1318	6	baste	baste	VBP
9937	1318	7	the	the	DT
9937	1318	8	meat	meat	NN
9937	1318	9	with	with	IN
9937	1318	10	the	the	DT
9937	1318	11	fat	fat	NN
9937	1318	12	and	and	CC
9937	1318	13	the	the	DT
9937	1318	14	juice	juice	NN
9937	1318	15	that	that	WDT
9937	1318	16	cooks	cook	VBZ
9937	1318	17	out	out	IN
9937	1318	18	of	of	IN
9937	1318	19	it	-PRON-	PRP
9937	1318	20	;	;	:
9937	1318	21	that	that	RB
9937	1318	22	is	is	RB
9937	1318	23	,	,	,
9937	1318	24	spoon	spoon	VB
9937	1318	25	up	up	RP
9937	1318	26	this	this	DT
9937	1318	27	liquid	liquid	NN
9937	1318	28	and	and	CC
9937	1318	29	pour	pour	VB
9937	1318	30	it	-PRON-	PRP
9937	1318	31	over	over	IN
9937	1318	32	the	the	DT
9937	1318	33	meat	meat	NN
9937	1318	34	in	in	IN
9937	1318	35	order	order	NN
9937	1318	36	to	to	TO
9937	1318	37	improve	improve	VB
9937	1318	38	the	the	DT
9937	1318	39	flavor	flavor	NN
9937	1318	40	and	and	CC
9937	1318	41	to	to	TO
9937	1318	42	prevent	prevent	VB
9937	1318	43	the	the	DT
9937	1318	44	roast	roast	NN
9937	1318	45	from	from	IN
9937	1318	46	becoming	become	VBG
9937	1318	47	dry	dry	JJ
9937	1318	48	.	.	.
9937	1319	1	If	if	IN
9937	1319	2	necessary	necessary	JJ
9937	1319	3	,	,	,
9937	1319	4	a	a	DT
9937	1319	5	little	little	JJ
9937	1319	6	water	water	NN
9937	1319	7	may	may	MD
9937	1319	8	be	be	VB
9937	1319	9	added	add	VBN
9937	1319	10	for	for	IN
9937	1319	11	basting	basting	NN
9937	1319	12	,	,	,
9937	1319	13	but	but	CC
9937	1319	14	the	the	DT
9937	1319	15	use	use	NN
9937	1319	16	of	of	IN
9937	1319	17	water	water	NN
9937	1319	18	for	for	IN
9937	1319	19	this	this	DT
9937	1319	20	purpose	purpose	NN
9937	1319	21	should	should	MD
9937	1319	22	generally	generally	RB
9937	1319	23	be	be	VB
9937	1319	24	avoided	avoid	VBN
9937	1319	25	.	.	.
9937	1320	1	Allow	allow	VB
9937	1320	2	the	the	DT
9937	1320	3	meat	meat	NN
9937	1320	4	to	to	TO
9937	1320	5	roast	roast	VB
9937	1320	6	until	until	IN
9937	1320	7	it	-PRON-	PRP
9937	1320	8	is	be	VBZ
9937	1320	9	either	either	CC
9937	1320	10	well	well	RB
9937	1320	11	done	do	VBN
9937	1320	12	or	or	CC
9937	1320	13	rare	rare	JJ
9937	1320	14	,	,	,
9937	1320	15	according	accord	VBG
9937	1320	16	to	to	IN
9937	1320	17	the	the	DT
9937	1320	18	way	way	NN
9937	1320	19	it	-PRON-	PRP
9937	1320	20	is	be	VBZ
9937	1320	21	preferred	prefer	VBN
9937	1320	22	.	.	.
9937	1321	1	The	the	DT
9937	1321	2	length	length	NN
9937	1321	3	of	of	IN
9937	1321	4	time	time	NN
9937	1321	5	required	require	VBN
9937	1321	6	for	for	IN
9937	1321	7	this	this	DT
9937	1321	8	process	process	NN
9937	1321	9	depends	depend	VBZ
9937	1321	10	so	so	RB
9937	1321	11	much	much	RB
9937	1321	12	on	on	IN
9937	1321	13	the	the	DT
9937	1321	14	size	size	NN
9937	1321	15	of	of	IN
9937	1321	16	the	the	DT
9937	1321	17	roast	roast	NN
9937	1321	18	,	,	,
9937	1321	19	the	the	DT
9937	1321	20	temperature	temperature	NN
9937	1321	21	of	of	IN
9937	1321	22	the	the	DT
9937	1321	23	oven	oven	NN
9937	1321	24	,	,	,
9937	1321	25	and	and	CC
9937	1321	26	the	the	DT
9937	1321	27	preference	preference	NN
9937	1321	28	of	of	IN
9937	1321	29	the	the	DT
9937	1321	30	persons	person	NNS
9937	1321	31	who	who	WP
9937	1321	32	are	be	VBP
9937	1321	33	to	to	TO
9937	1321	34	eat	eat	VB
9937	1321	35	the	the	DT
9937	1321	36	meat	meat	NN
9937	1321	37	,	,	,
9937	1321	38	that	that	IN
9937	1321	39	definite	definite	JJ
9937	1321	40	directions	direction	NNS
9937	1321	41	can	can	MD
9937	1321	42	not	not	RB
9937	1321	43	well	well	RB
9937	1321	44	be	be	VB
9937	1321	45	given	give	VBN
9937	1321	46	.	.	.
9937	1322	1	However	however	RB
9937	1322	2	,	,	,
9937	1322	3	a	a	DT
9937	1322	4	general	general	JJ
9937	1322	5	idea	idea	NN
9937	1322	6	of	of	IN
9937	1322	7	this	this	DT
9937	1322	8	matter	matter	NN
9937	1322	9	can	can	MD
9937	1322	10	be	be	VB
9937	1322	11	obtained	obtain	VBN
9937	1322	12	by	by	IN
9937	1322	13	referring	refer	VBG
9937	1322	14	to	to	IN
9937	1322	15	the	the	DT
9937	1322	16	Cookery	Cookery	NNP
9937	1322	17	Time	time	NN
9937	1322	18	Table	table	NN
9937	1322	19	given	give	VBN
9937	1322	20	in	in	IN
9937	1322	21	_	_	NNP
9937	1322	22	Essentials	Essentials	NNPS
9937	1322	23	of	of	IN
9937	1322	24	Cookery	Cookery	NNP
9937	1322	25	_	_	NNP
9937	1322	26	,	,	,
9937	1322	27	Part	Part	NNP
9937	1322	28	2	2	CD
9937	1322	29	,	,	,
9937	1322	30	and	and	CC
9937	1322	31	also	also	RB
9937	1322	32	to	to	IN
9937	1322	33	Table	table	NN
9937	1322	34	I	-PRON-	PRP
9937	1322	35	of	of	IN
9937	1322	36	this	this	DT
9937	1322	37	Section	Section	NNP
9937	1322	38	,	,	,
9937	1322	39	which	which	WDT
9937	1322	40	gives	give	VBZ
9937	1322	41	the	the	DT
9937	1322	42	time	time	NN
9937	1322	43	required	require	VBN
9937	1322	44	for	for	IN
9937	1322	45	cooking	cook	VBG
9937	1322	46	each	each	DT
9937	1322	47	pound	pound	NN
9937	1322	48	of	of	IN
9937	1322	49	meat	meat	NN
9937	1322	50	.	.	.
9937	1323	1	If	if	IN
9937	1323	2	desired	desire	VBN
9937	1323	3	,	,	,
9937	1323	4	gravy	gravy	NNP
9937	1323	5	may	may	MD
9937	1323	6	be	be	VB
9937	1323	7	made	make	VBN
9937	1323	8	from	from	IN
9937	1323	9	the	the	DT
9937	1323	10	juice	juice	NN
9937	1323	11	that	that	WDT
9937	1323	12	remains	remain	VBZ
9937	1323	13	in	in	IN
9937	1323	14	the	the	DT
9937	1323	15	pan	pan	NN
9937	1323	16	,	,	,
9937	1323	17	the	the	DT
9937	1323	18	directions	direction	NNS
9937	1323	19	for	for	IN
9937	1323	20	making	make	VBG
9937	1323	21	gravy	gravy	NN
9937	1323	22	being	be	VBG
9937	1323	23	given	give	VBN
9937	1323	24	later	later	RB
9937	1323	25	.	.	.
9937	1324	1	[	[	-LRB-
9937	1324	2	Illustration	illustration	NN
9937	1324	3	:	:	:
9937	1324	4	FIG	FIG	NNP
9937	1324	5	.	.	.
9937	1325	1	26	26	CD
9937	1325	2	]	]	-RRB-
9937	1325	3	57	57	CD
9937	1325	4	.	.	.
9937	1326	1	BRAIZED	braized	NN
9937	1326	2	BEEF.--An	BEEF.--An	NNP
9937	1326	3	excellent	excellent	JJ
9937	1326	4	way	way	NN
9937	1326	5	in	in	IN
9937	1326	6	which	which	WDT
9937	1326	7	to	to	TO
9937	1326	8	cook	cook	VB
9937	1326	9	a	a	DT
9937	1326	10	piece	piece	NN
9937	1326	11	of	of	IN
9937	1326	12	beef	beef	NN
9937	1326	13	that	that	WDT
9937	1326	14	is	be	VBZ
9937	1326	15	cut	cut	VBN
9937	1326	16	from	from	IN
9937	1326	17	the	the	DT
9937	1326	18	rump	rump	NN
9937	1326	19	or	or	CC
9937	1326	20	lower	low	JJR
9937	1326	21	round	round	NN
9937	1326	22	is	be	VBZ
9937	1326	23	to	to	TO
9937	1326	24	braize	braize	VB
9937	1326	25	it	-PRON-	PRP
9937	1326	26	.	.	.
9937	1327	1	This	this	DT
9937	1327	2	method	method	NN
9937	1327	3	consists	consist	VBZ
9937	1327	4	in	in	IN
9937	1327	5	placing	place	VBG
9937	1327	6	the	the	DT
9937	1327	7	meat	meat	NN
9937	1327	8	on	on	IN
9937	1327	9	a	a	DT
9937	1327	10	rack	rack	NN
9937	1327	11	over	over	IN
9937	1327	12	a	a	DT
9937	1327	13	small	small	JJ
9937	1327	14	quantity	quantity	NN
9937	1327	15	of	of	IN
9937	1327	16	water	water	NN
9937	1327	17	in	in	IN
9937	1327	18	a	a	DT
9937	1327	19	closed	closed	JJ
9937	1327	20	pan	pan	NN
9937	1327	21	and	and	CC
9937	1327	22	then	then	RB
9937	1327	23	baking	bake	VBG
9937	1327	24	it	-PRON-	PRP
9937	1327	25	in	in	IN
9937	1327	26	the	the	DT
9937	1327	27	oven	oven	NN
9937	1327	28	for	for	IN
9937	1327	29	about	about	RB
9937	1327	30	4	4	CD
9937	1327	31	hours	hour	NNS
9937	1327	32	.	.	.
9937	1328	1	Vegetables	vegetable	NNS
9937	1328	2	cut	cut	VBD
9937	1328	3	into	into	IN
9937	1328	4	small	small	JJ
9937	1328	5	pieces	piece	NNS
9937	1328	6	are	be	VBP
9937	1328	7	placed	place	VBN
9937	1328	8	in	in	IN
9937	1328	9	the	the	DT
9937	1328	10	water	water	NN
9937	1328	11	and	and	CC
9937	1328	12	they	-PRON-	PRP
9937	1328	13	cook	cook	VBP
9937	1328	14	while	while	IN
9937	1328	15	the	the	DT
9937	1328	16	meat	meat	NN
9937	1328	17	is	be	VBZ
9937	1328	18	baking	bake	VBG
9937	1328	19	.	.	.
9937	1329	1	As	as	IN
9937	1329	2	meat	meat	NN
9937	1329	3	prepared	prepare	VBN
9937	1329	4	in	in	IN
9937	1329	5	this	this	DT
9937	1329	6	way	way	NN
9937	1329	7	really	really	RB
9937	1329	8	cooks	cook	VBZ
9937	1329	9	in	in	IN
9937	1329	10	the	the	DT
9937	1329	11	flavored	flavor	VBN
9937	1329	12	steam	steam	NN
9937	1329	13	that	that	WDT
9937	1329	14	rises	rise	VBZ
9937	1329	15	from	from	IN
9937	1329	16	the	the	DT
9937	1329	17	vegetables	vegetable	NNS
9937	1329	18	,	,	,
9937	1329	19	it	-PRON-	PRP
9937	1329	20	becomes	become	VBZ
9937	1329	21	very	very	RB
9937	1329	22	tender	tender	JJ
9937	1329	23	and	and	CC
9937	1329	24	has	have	VBZ
9937	1329	25	a	a	DT
9937	1329	26	splendid	splendid	JJ
9937	1329	27	flavor	flavor	NN
9937	1329	28	;	;	:
9937	1329	29	also	also	RB
9937	1329	30	,	,	,
9937	1329	31	the	the	DT
9937	1329	32	gravy	gravy	NN
9937	1329	33	that	that	WDT
9937	1329	34	may	may	MD
9937	1329	35	be	be	VB
9937	1329	36	made	make	VBN
9937	1329	37	from	from	IN
9937	1329	38	the	the	DT
9937	1329	39	liquid	liquid	NN
9937	1329	40	that	that	WDT
9937	1329	41	remains	remain	VBZ
9937	1329	42	adds	add	VBZ
9937	1329	43	to	to	IN
9937	1329	44	its	-PRON-	PRP$
9937	1329	45	value	value	NN
9937	1329	46	.	.	.
9937	1330	1	In	in	IN
9937	1330	2	serving	serve	VBG
9937	1330	3	it	-PRON-	PRP
9937	1330	4	,	,	,
9937	1330	5	a	a	DT
9937	1330	6	spoonful	spoonful	NN
9937	1330	7	of	of	IN
9937	1330	8	the	the	DT
9937	1330	9	vegetables	vegetable	NNS
9937	1330	10	is	be	VBZ
9937	1330	11	generally	generally	RB
9937	1330	12	put	put	VBN
9937	1330	13	on	on	IN
9937	1330	14	the	the	DT
9937	1330	15	plate	plate	NN
9937	1330	16	with	with	IN
9937	1330	17	each	each	DT
9937	1330	18	piece	piece	NN
9937	1330	19	of	of	IN
9937	1330	20	meat	meat	NN
9937	1330	21	.	.	.
9937	1331	1	BRAIZED	braized	NN
9937	1331	2	BEEF	beef	NN
9937	1331	3	(	(	-LRB-
9937	1331	4	Sufficient	sufficient	JJ
9937	1331	5	to	to	TO
9937	1331	6	Serve	serve	VB
9937	1331	7	Six	six	CD
9937	1331	8	)	)	-RRB-
9937	1331	9	3	3	CD
9937	1331	10	lb	lb	XX
9937	1331	11	.	.	.
9937	1332	1	beef	beef	NN
9937	1332	2	from	from	IN
9937	1332	3	rump	rump	JJ
9937	1332	4	or	or	CC
9937	1332	5	lower	low	JJR
9937	1332	6	round	round	JJ
9937	1332	7	Flour	Flour	NNP
9937	1332	8	Salt	Salt	NNP
9937	1332	9	Pepper	Pepper	NNP
9937	1332	10	2	2	CD
9937	1332	11	thin	thin	JJ
9937	1332	12	slices	slice	NNS
9937	1332	13	salt	salt	NN
9937	1332	14	pork	pork	NN
9937	1332	15	1/4	1/4	CD
9937	1332	16	c.	c.	NN
9937	1332	17	diced	dice	VBN
9937	1332	18	carrots	carrots	NNP
9937	1332	19	1/4	1/4	CD
9937	1332	20	c.	c.	NN
9937	1332	21	diced	dice	VBN
9937	1332	22	turnips	turnip	NNS
9937	1332	23	1/4	1/4	CD
9937	1332	24	c.	c.	NN
9937	1332	25	diced	dice	VBN
9937	1332	26	onions	onion	NNS
9937	1332	27	1/4	1/4	CD
9937	1332	28	c.	c.	NN
9937	1332	29	diced	dice	VBD
9937	1332	30	celery	celery	NNP
9937	1332	31	3	3	CD
9937	1332	32	c.	c.	NN
9937	1332	33	boiling	boil	VBG
9937	1332	34	water	water	NN
9937	1332	35	Wipe	wipe	VB
9937	1332	36	the	the	DT
9937	1332	37	meat	meat	NN
9937	1332	38	with	with	IN
9937	1332	39	a	a	DT
9937	1332	40	damp	damp	JJ
9937	1332	41	cloth	cloth	NN
9937	1332	42	,	,	,
9937	1332	43	and	and	CC
9937	1332	44	dredge	dredge	NN
9937	1332	45	,	,	,
9937	1332	46	or	or	CC
9937	1332	47	sprinkle	sprinkle	VB
9937	1332	48	,	,	,
9937	1332	49	it	-PRON-	PRP
9937	1332	50	with	with	IN
9937	1332	51	the	the	DT
9937	1332	52	flour	flour	NN
9937	1332	53	,	,	,
9937	1332	54	salt	salt	NN
9937	1332	55	,	,	,
9937	1332	56	and	and	CC
9937	1332	57	pepper	pepper	NN
9937	1332	58	.	.	.
9937	1333	1	Try	try	VB
9937	1333	2	out	out	RP
9937	1333	3	the	the	DT
9937	1333	4	pork	pork	NN
9937	1333	5	and	and	CC
9937	1333	6	brown	brown	VB
9937	1333	7	the	the	DT
9937	1333	8	entire	entire	JJ
9937	1333	9	surface	surface	NN
9937	1333	10	of	of	IN
9937	1333	11	the	the	DT
9937	1333	12	meat	meat	NN
9937	1333	13	in	in	IN
9937	1333	14	the	the	DT
9937	1333	15	fat	fat	NN
9937	1333	16	thus	thus	RB
9937	1333	17	obtained	obtain	VBN
9937	1333	18	.	.	.
9937	1334	1	Then	then	RB
9937	1334	2	place	place	VB
9937	1334	3	the	the	DT
9937	1334	4	meat	meat	NN
9937	1334	5	on	on	IN
9937	1334	6	a	a	DT
9937	1334	7	rack	rack	NN
9937	1334	8	in	in	IN
9937	1334	9	a	a	DT
9937	1334	10	deep	deep	JJ
9937	1334	11	granite	granite	NN
9937	1334	12	pan	pan	NN
9937	1334	13	,	,	,
9937	1334	14	an	an	DT
9937	1334	15	earthen	earthen	NNP
9937	1334	16	bowl	bowl	NN
9937	1334	17	,	,	,
9937	1334	18	or	or	CC
9937	1334	19	a	a	DT
9937	1334	20	baking	baking	NN
9937	1334	21	dish	dish	NN
9937	1334	22	,	,	,
9937	1334	23	and	and	CC
9937	1334	24	surround	surround	VB
9937	1334	25	it	-PRON-	PRP
9937	1334	26	with	with	IN
9937	1334	27	the	the	DT
9937	1334	28	diced	dice	VBN
9937	1334	29	vegetables	vegetable	NNS
9937	1334	30	.	.	.
9937	1335	1	Add	add	VB
9937	1335	2	the	the	DT
9937	1335	3	boiling	boiling	NN
9937	1335	4	water	water	NN
9937	1335	5	,	,	,
9937	1335	6	cover	cover	VB
9937	1335	7	the	the	DT
9937	1335	8	dish	dish	JJ
9937	1335	9	tight	tight	NN
9937	1335	10	,	,	,
9937	1335	11	and	and	CC
9937	1335	12	place	place	NN
9937	1335	13	in	in	IN
9937	1335	14	a	a	DT
9937	1335	15	slow	slow	JJ
9937	1335	16	oven	oven	NN
9937	1335	17	.	.	.
9937	1336	1	Bake	bake	VB
9937	1336	2	for	for	IN
9937	1336	3	about	about	RB
9937	1336	4	4	4	CD
9937	1336	5	hours	hour	NNS
9937	1336	6	at	at	IN
9937	1336	7	a	a	DT
9937	1336	8	low	low	JJ
9937	1336	9	temperature	temperature	NN
9937	1336	10	.	.	.
9937	1337	1	Then	then	RB
9937	1337	2	remove	remove	VB
9937	1337	3	the	the	DT
9937	1337	4	meat	meat	NN
9937	1337	5	to	to	IN
9937	1337	6	a	a	DT
9937	1337	7	hot	hot	JJ
9937	1337	8	platter	platter	NN
9937	1337	9	,	,	,
9937	1337	10	strain	strain	VB
9937	1337	11	out	out	RP
9937	1337	12	the	the	DT
9937	1337	13	vegetables	vegetable	NNS
9937	1337	14	,	,	,
9937	1337	15	and	and	CC
9937	1337	16	make	make	VB
9937	1337	17	a	a	DT
9937	1337	18	thickened	thicken	VBN
9937	1337	19	gravy	gravy	NN
9937	1337	20	of	of	IN
9937	1337	21	the	the	DT
9937	1337	22	liquid	liquid	NN
9937	1337	23	that	that	WDT
9937	1337	24	remains	remain	VBZ
9937	1337	25	,	,	,
9937	1337	26	as	as	IN
9937	1337	27	explained	explain	VBN
9937	1337	28	later	later	RB
9937	1337	29	.	.	.
9937	1338	1	58	58	CD
9937	1338	2	.	.	.
9937	1339	1	POT	POT	NNP
9937	1339	2	-	-	HYPH
9937	1339	3	ROASTED	ROASTED	NNP
9937	1339	4	BEEF.--The	beef.--the	FW
9937	1339	5	usual	usual	JJ
9937	1339	6	,	,	,
9937	1339	7	and	and	CC
9937	1339	8	probably	probably	RB
9937	1339	9	the	the	DT
9937	1339	10	most	most	RBS
9937	1339	11	satisfactory	satisfactory	JJ
9937	1339	12	,	,	,
9937	1339	13	method	method	NN
9937	1339	14	of	of	IN
9937	1339	15	preparing	prepare	VBG
9937	1339	16	the	the	DT
9937	1339	17	cheaper	cheap	JJR
9937	1339	18	cuts	cut	NNS
9937	1339	19	of	of	IN
9937	1339	20	beef	beef	NN
9937	1339	21	is	be	VBZ
9937	1339	22	to	to	TO
9937	1339	23	cook	cook	VB
9937	1339	24	them	-PRON-	PRP
9937	1339	25	in	in	IN
9937	1339	26	a	a	DT
9937	1339	27	heavy	heavy	JJ
9937	1339	28	iron	iron	NN
9937	1339	29	pot	pot	NN
9937	1339	30	over	over	IN
9937	1339	31	a	a	DT
9937	1339	32	slow	slow	JJ
9937	1339	33	fire	fire	NN
9937	1339	34	for	for	IN
9937	1339	35	several	several	JJ
9937	1339	36	hours	hour	NNS
9937	1339	37	.	.	.
9937	1340	1	If	if	IN
9937	1340	2	the	the	DT
9937	1340	3	proper	proper	JJ
9937	1340	4	attention	attention	NN
9937	1340	5	is	be	VBZ
9937	1340	6	given	give	VBN
9937	1340	7	to	to	IN
9937	1340	8	the	the	DT
9937	1340	9	preparation	preparation	NN
9937	1340	10	of	of	IN
9937	1340	11	such	such	PDT
9937	1340	12	a	a	DT
9937	1340	13	roast	roast	NN
9937	1340	14	,	,	,
9937	1340	15	usually	usually	RB
9937	1340	16	called	call	VBD
9937	1340	17	a	a	DT
9937	1340	18	pot	pot	NN
9937	1340	19	roast	roast	NN
9937	1340	20	,	,	,
9937	1340	21	it	-PRON-	PRP
9937	1340	22	will	will	MD
9937	1340	23	prove	prove	VB
9937	1340	24	a	a	DT
9937	1340	25	very	very	RB
9937	1340	26	appetizing	appetizing	JJ
9937	1340	27	dish	dish	NN
9937	1340	28	.	.	.
9937	1341	1	Potatoes	potato	NNS
9937	1341	2	may	may	MD
9937	1341	3	also	also	RB
9937	1341	4	be	be	VB
9937	1341	5	cooked	cook	VBN
9937	1341	6	in	in	IN
9937	1341	7	the	the	DT
9937	1341	8	pot	pot	NN
9937	1341	9	with	with	IN
9937	1341	10	the	the	DT
9937	1341	11	meat	meat	NN
9937	1341	12	.	.	.
9937	1342	1	This	this	DT
9937	1342	2	is	be	VBZ
9937	1342	3	a	a	DT
9937	1342	4	good	good	JJ
9937	1342	5	plan	plan	NN
9937	1342	6	to	to	TO
9937	1342	7	follow	follow	VB
9937	1342	8	for	for	IN
9937	1342	9	it	-PRON-	PRP
9937	1342	10	saves	save	VBZ
9937	1342	11	fuel	fuel	NN
9937	1342	12	and	and	CC
9937	1342	13	at	at	IN
9937	1342	14	the	the	DT
9937	1342	15	same	same	JJ
9937	1342	16	time	time	NN
9937	1342	17	offers	offer	VBZ
9937	1342	18	variety	variety	NN
9937	1342	19	in	in	IN
9937	1342	20	the	the	DT
9937	1342	21	cooking	cooking	NN
9937	1342	22	of	of	IN
9937	1342	23	potatoes	potato	NNS
9937	1342	24	.	.	.
9937	1343	1	When	when	WRB
9937	1343	2	a	a	DT
9937	1343	3	piece	piece	NN
9937	1343	4	of	of	IN
9937	1343	5	beef	beef	NN
9937	1343	6	is	be	VBZ
9937	1343	7	to	to	TO
9937	1343	8	be	be	VB
9937	1343	9	roasted	roast	VBN
9937	1343	10	in	in	IN
9937	1343	11	a	a	DT
9937	1343	12	pot	pot	NN
9937	1343	13	,	,	,
9937	1343	14	try	try	VB
9937	1343	15	out	out	RP
9937	1343	16	in	in	IN
9937	1343	17	the	the	DT
9937	1343	18	pot	pot	NN
9937	1343	19	a	a	DT
9937	1343	20	little	little	JJ
9937	1343	21	of	of	IN
9937	1343	22	the	the	DT
9937	1343	23	beef	beef	NN
9937	1343	24	fat	fat	NN
9937	1343	25	.	.	.
9937	1344	1	Then	then	RB
9937	1344	2	wipe	wipe	VB
9937	1344	3	the	the	DT
9937	1344	4	meat	meat	NN
9937	1344	5	carefully	carefully	RB
9937	1344	6	and	and	CC
9937	1344	7	brown	brown	VB
9937	1344	8	it	-PRON-	PRP
9937	1344	9	on	on	IN
9937	1344	10	all	all	DT
9937	1344	11	sides	side	NNS
9937	1344	12	in	in	IN
9937	1344	13	the	the	DT
9937	1344	14	fat	fat	NN
9937	1344	15	.	.	.
9937	1345	1	Add	add	VB
9937	1345	2	salt	salt	NN
9937	1345	3	,	,	,
9937	1345	4	pepper	pepper	NN
9937	1345	5	,	,	,
9937	1345	6	and	and	CC
9937	1345	7	1/2	1/2	CD
9937	1345	8	cupful	cupful	NN
9937	1345	9	of	of	IN
9937	1345	10	boiling	boil	VBG
9937	1345	11	water	water	NN
9937	1345	12	and	and	CC
9937	1345	13	cover	cover	VB
9937	1345	14	the	the	DT
9937	1345	15	pot	pot	NN
9937	1345	16	tightly	tightly	RB
9937	1345	17	.	.	.
9937	1346	1	Cook	cook	VB
9937	1346	2	over	over	IN
9937	1346	3	a	a	DT
9937	1346	4	slow	slow	JJ
9937	1346	5	fire	fire	NN
9937	1346	6	until	until	IN
9937	1346	7	the	the	DT
9937	1346	8	water	water	NN
9937	1346	9	is	be	VBZ
9937	1346	10	evaporated	evaporate	VBN
9937	1346	11	and	and	CC
9937	1346	12	the	the	DT
9937	1346	13	meat	meat	NN
9937	1346	14	begins	begin	VBZ
9937	1346	15	to	to	TO
9937	1346	16	brown	brown	VB
9937	1346	17	;	;	:
9937	1346	18	then	then	RB
9937	1346	19	add	add	VB
9937	1346	20	another	another	DT
9937	1346	21	1/2	1/2	CD
9937	1346	22	cupful	cupful	NN
9937	1346	23	of	of	IN
9937	1346	24	water	water	NN
9937	1346	25	.	.	.
9937	1347	1	Continue	continue	VB
9937	1347	2	to	to	TO
9937	1347	3	do	do	VB
9937	1347	4	this	this	DT
9937	1347	5	until	until	IN
9937	1347	6	the	the	DT
9937	1347	7	meat	meat	NN
9937	1347	8	has	have	VBZ
9937	1347	9	cooked	cook	VBN
9937	1347	10	for	for	IN
9937	1347	11	several	several	JJ
9937	1347	12	hours	hour	NNS
9937	1347	13	,	,	,
9937	1347	14	or	or	CC
9937	1347	15	until	until	IN
9937	1347	16	the	the	DT
9937	1347	17	entire	entire	JJ
9937	1347	18	surface	surface	NN
9937	1347	19	is	be	VBZ
9937	1347	20	well	well	RB
9937	1347	21	browned	brown	VBN
9937	1347	22	and	and	CC
9937	1347	23	the	the	DT
9937	1347	24	meat	meat	NN
9937	1347	25	tissue	tissue	NN
9937	1347	26	very	very	RB
9937	1347	27	tender	tender	JJ
9937	1347	28	.	.	.
9937	1348	1	Then	then	RB
9937	1348	2	place	place	VB
9937	1348	3	the	the	DT
9937	1348	4	meat	meat	NN
9937	1348	5	on	on	IN
9937	1348	6	a	a	DT
9937	1348	7	hot	hot	JJ
9937	1348	8	platter	platter	NN
9937	1348	9	and	and	CC
9937	1348	10	,	,	,
9937	1348	11	if	if	IN
9937	1348	12	desired	desire	VBN
9937	1348	13	,	,	,
9937	1348	14	make	make	VB
9937	1348	15	gravy	gravy	NN
9937	1348	16	of	of	IN
9937	1348	17	the	the	DT
9937	1348	18	fat	fat	NN
9937	1348	19	that	that	WDT
9937	1348	20	remains	remain	VBZ
9937	1348	21	in	in	IN
9937	1348	22	the	the	DT
9937	1348	23	pan	pan	NN
9937	1348	24	,	,	,
9937	1348	25	following	follow	VBG
9937	1348	26	the	the	DT
9937	1348	27	directions	direction	NNS
9937	1348	28	given	give	VBN
9937	1348	29	later	later	RB
9937	1348	30	.	.	.
9937	1349	1	If	if	IN
9937	1349	2	potatoes	potato	NNS
9937	1349	3	are	be	VBP
9937	1349	4	to	to	TO
9937	1349	5	be	be	VB
9937	1349	6	cooked	cook	VBN
9937	1349	7	with	with	IN
9937	1349	8	the	the	DT
9937	1349	9	roast	roast	NN
9937	1349	10	,	,	,
9937	1349	11	put	put	VBD
9937	1349	12	them	-PRON-	PRP
9937	1349	13	into	into	IN
9937	1349	14	the	the	DT
9937	1349	15	pot	pot	NN
9937	1349	16	around	around	IN
9937	1349	17	the	the	DT
9937	1349	18	meat	meat	NN
9937	1349	19	about	about	RB
9937	1349	20	45	45	CD
9937	1349	21	minutes	minute	NNS
9937	1349	22	before	before	IN
9937	1349	23	the	the	DT
9937	1349	24	meat	meat	NN
9937	1349	25	is	be	VBZ
9937	1349	26	to	to	TO
9937	1349	27	be	be	VB
9937	1349	28	removed	remove	VBN
9937	1349	29	,	,	,
9937	1349	30	as	as	IN
9937	1349	31	they	-PRON-	PRP
9937	1349	32	will	will	MD
9937	1349	33	be	be	VB
9937	1349	34	cooked	cook	VBN
9937	1349	35	sufficiently	sufficiently	RB
9937	1349	36	when	when	WRB
9937	1349	37	the	the	DT
9937	1349	38	roast	roast	NN
9937	1349	39	is	be	VBZ
9937	1349	40	done	do	VBN
9937	1349	41	.	.	.
9937	1350	1	59	59	CD
9937	1350	2	.	.	.
9937	1351	1	BEEF	BEEF	NNP
9937	1351	2	LOAF.--Hamburger	LOAF.--Hamburger	NNP
9937	1351	3	steak	steak	NN
9937	1351	4	is	be	VBZ
9937	1351	5	not	not	RB
9937	1351	6	always	always	RB
9937	1351	7	made	make	VBN
9937	1351	8	into	into	IN
9937	1351	9	small	small	JJ
9937	1351	10	patties	patty	NNS
9937	1351	11	and	and	CC
9937	1351	12	broiled	broil	VBN
9937	1351	13	or	or	CC
9937	1351	14	sautéd	sautéd	NN
9937	1351	15	.	.	.
9937	1352	1	In	in	IN
9937	1352	2	fact	fact	NN
9937	1352	3	,	,	,
9937	1352	4	it	-PRON-	PRP
9937	1352	5	is	be	VBZ
9937	1352	6	very	very	RB
9937	1352	7	often	often	RB
9937	1352	8	combined	combine	VBN
9937	1352	9	with	with	IN
9937	1352	10	cracker	cracker	NN
9937	1352	11	crumbs	crumb	NNS
9937	1352	12	,	,	,
9937	1352	13	milk	milk	NN
9937	1352	14	,	,	,
9937	1352	15	and	and	CC
9937	1352	16	egg	egg	NN
9937	1352	17	,	,	,
9937	1352	18	and	and	CC
9937	1352	19	then	then	RB
9937	1352	20	well	well	RB
9937	1352	21	seasoned	season	VBD
9937	1352	22	to	to	TO
9937	1352	23	make	make	VB
9937	1352	24	a	a	DT
9937	1352	25	beef	beef	NN
9937	1352	26	loaf	loaf	NN
9937	1352	27	.	.	.
9937	1353	1	Since	since	IN
9937	1353	2	there	there	EX
9937	1353	3	are	be	VBP
9937	1353	4	no	no	DT
9937	1353	5	bones	bone	NNS
9937	1353	6	nor	nor	CC
9937	1353	7	fat	fat	JJ
9937	1353	8	to	to	TO
9937	1353	9	be	be	VB
9937	1353	10	cut	cut	VBN
9937	1353	11	away	away	RB
9937	1353	12	in	in	IN
9937	1353	13	serving	serve	VBG
9937	1353	14	,	,	,
9937	1353	15	this	this	DT
9937	1353	16	is	be	VBZ
9937	1353	17	an	an	DT
9937	1353	18	economical	economical	JJ
9937	1353	19	dish	dish	NN
9937	1353	20	and	and	CC
9937	1353	21	should	should	MD
9937	1353	22	be	be	VB
9937	1353	23	used	use	VBN
9937	1353	24	occasionally	occasionally	RB
9937	1353	25	to	to	TO
9937	1353	26	give	give	VB
9937	1353	27	variety	variety	NN
9937	1353	28	to	to	IN
9937	1353	29	the	the	DT
9937	1353	30	diet	diet	NN
9937	1353	31	.	.	.
9937	1354	1	If	if	IN
9937	1354	2	desired	desire	VBN
9937	1354	3	,	,	,
9937	1354	4	a	a	DT
9937	1354	5	small	small	JJ
9937	1354	6	quantity	quantity	NN
9937	1354	7	of	of	IN
9937	1354	8	salt	salt	NN
9937	1354	9	pork	pork	NN
9937	1354	10	may	may	MD
9937	1354	11	be	be	VB
9937	1354	12	combined	combine	VBN
9937	1354	13	with	with	IN
9937	1354	14	the	the	DT
9937	1354	15	beef	beef	NN
9937	1354	16	to	to	TO
9937	1354	17	add	add	VB
9937	1354	18	flavor	flavor	NN
9937	1354	19	.	.	.
9937	1355	1	BEEF	beef	JJ
9937	1355	2	LOAF	LOAF	NNP
9937	1355	3	(	(	-LRB-
9937	1355	4	Sufficient	sufficient	JJ
9937	1355	5	to	to	TO
9937	1355	6	Serve	serve	VB
9937	1355	7	Ten	ten	CD
9937	1355	8	)	)	-RRB-
9937	1355	9	3	3	CD
9937	1355	10	lb	lb	XX
9937	1355	11	.	.	.
9937	1356	1	beef	beef	NN
9937	1356	2	2	2	CD
9937	1356	3	Tb	Tb	NNP
9937	1356	4	.	.	.
9937	1357	1	salt	salt	NN
9937	1357	2	1/4	1/4	CD
9937	1357	3	lb	lb	XX
9937	1357	4	.	.	.
9937	1358	1	salt	salt	NN
9937	1358	2	pork	pork	NN
9937	1358	3	1/4	1/4	CD
9937	1358	4	Tb	Tb	NNP
9937	1358	5	.	.	.
9937	1359	1	pepper	pepper	NN
9937	1359	2	1	1	CD
9937	1359	3	c.	c.	NN
9937	1359	4	cracker	cracker	NN
9937	1359	5	crumbs	crumb	VBZ
9937	1359	6	1	1	CD
9937	1359	7	small	small	JJ
9937	1359	8	onion	onion	NN
9937	1359	9	1	1	CD
9937	1359	10	c.	c.	NN
9937	1359	11	milk	milk	NN
9937	1359	12	2	2	CD
9937	1359	13	Tb	Tb	NNP
9937	1359	14	.	.	.
9937	1360	1	chopped	chop	VBN
9937	1360	2	parsley	parsley	NNP
9937	1360	3	1	1	CD
9937	1360	4	egg	egg	NN
9937	1360	5	Put	put	VB
9937	1360	6	the	the	DT
9937	1360	7	beef	beef	NN
9937	1360	8	and	and	CC
9937	1360	9	pork	pork	NN
9937	1360	10	through	through	IN
9937	1360	11	the	the	DT
9937	1360	12	food	food	NN
9937	1360	13	chopper	chopper	NN
9937	1360	14	;	;	:
9937	1360	15	then	then	RB
9937	1360	16	mix	mix	VB
9937	1360	17	thoroughly	thoroughly	RB
9937	1360	18	with	with	IN
9937	1360	19	the	the	DT
9937	1360	20	other	other	JJ
9937	1360	21	ingredients	ingredient	NNS
9937	1360	22	.	.	.
9937	1361	1	Pack	pack	VB
9937	1361	2	tightly	tightly	RB
9937	1361	3	into	into	IN
9937	1361	4	a	a	DT
9937	1361	5	loaf	loaf	NN
9937	1361	6	-	-	HYPH
9937	1361	7	cake	cake	NN
9937	1361	8	pan	pan	NN
9937	1361	9	.	.	.
9937	1362	1	Bake	bake	VB
9937	1362	2	in	in	IN
9937	1362	3	a	a	DT
9937	1362	4	moderate	moderate	JJ
9937	1362	5	oven	oven	NN
9937	1362	6	for	for	IN
9937	1362	7	2	2	CD
9937	1362	8	1/2	1/2	CD
9937	1362	9	to	to	IN
9937	1362	10	3	3	CD
9937	1362	11	hours	hour	NNS
9937	1362	12	.	.	.
9937	1363	1	During	during	IN
9937	1363	2	the	the	DT
9937	1363	3	baking	baking	NN
9937	1363	4	,	,	,
9937	1363	5	baste	baste	NNP
9937	1363	6	frequently	frequently	RB
9937	1363	7	with	with	IN
9937	1363	8	hot	hot	JJ
9937	1363	9	water	water	NN
9937	1363	10	to	to	TO
9937	1363	11	which	which	WDT
9937	1363	12	a	a	DT
9937	1363	13	little	little	JJ
9937	1363	14	butter	butter	NN
9937	1363	15	has	have	VBZ
9937	1363	16	been	be	VBN
9937	1363	17	added	add	VBN
9937	1363	18	.	.	.
9937	1364	1	Serve	serve	VB
9937	1364	2	either	either	CC
9937	1364	3	hot	hot	JJ
9937	1364	4	or	or	CC
9937	1364	5	cold	cold	JJ
9937	1364	6	,	,	,
9937	1364	7	as	as	IN
9937	1364	8	desired	desire	VBN
9937	1364	9	.	.	.
9937	1365	1	PREPARATION	preparation	NN
9937	1365	2	OP	op	NN
9937	1365	3	STEWS	stew	NNS
9937	1365	4	AND	and	CC
9937	1365	5	CORNED	CORNED	NNP
9937	1365	6	BEEF	BEEF	NNP
9937	1365	7	60	60	CD
9937	1365	8	.	.	.
9937	1366	1	Cuts	cut	NNS
9937	1366	2	Suitable	suitable	JJ
9937	1366	3	for	for	IN
9937	1366	4	Stewing	stewing	NN
9937	1366	5	and	and	CC
9937	1366	6	Corning.--Because	corning.--because	NN
9937	1366	7	of	of	IN
9937	1366	8	the	the	DT
9937	1366	9	large	large	JJ
9937	1366	10	variety	variety	NN
9937	1366	11	of	of	IN
9937	1366	12	cuts	cut	NNS
9937	1366	13	obtained	obtain	VBN
9937	1366	14	from	from	IN
9937	1366	15	a	a	DT
9937	1366	16	beef	beef	NN
9937	1366	17	,	,	,
9937	1366	18	numerous	numerous	JJ
9937	1366	19	ways	way	NNS
9937	1366	20	of	of	IN
9937	1366	21	cooking	cook	VBG
9937	1366	22	this	this	DT
9937	1366	23	meat	meat	NN
9937	1366	24	have	have	VBP
9937	1366	25	been	be	VBN
9937	1366	26	devised	devise	VBN
9937	1366	27	.	.	.
9937	1367	1	The	the	DT
9937	1367	2	tender	tender	NN
9937	1367	3	cuts	cut	NNS
9937	1367	4	are	be	VBP
9937	1367	5	,	,	,
9937	1367	6	of	of	IN
9937	1367	7	course	course	NN
9937	1367	8	,	,	,
9937	1367	9	the	the	DT
9937	1367	10	most	most	RBS
9937	1367	11	desirable	desirable	JJ
9937	1367	12	and	and	CC
9937	1367	13	the	the	DT
9937	1367	14	most	most	RBS
9937	1367	15	expensive	expensive	JJ
9937	1367	16	and	and	CC
9937	1367	17	they	-PRON-	PRP
9937	1367	18	do	do	VBP
9937	1367	19	not	not	RB
9937	1367	20	require	require	VB
9937	1367	21	the	the	DT
9937	1367	22	same	same	JJ
9937	1367	23	preparation	preparation	NN
9937	1367	24	as	as	IN
9937	1367	25	the	the	DT
9937	1367	26	cheaper	cheap	JJR
9937	1367	27	cuts	cut	NNS
9937	1367	28	.	.	.
9937	1368	1	However	however	RB
9937	1368	2	,	,	,
9937	1368	3	the	the	DT
9937	1368	4	poorer	poor	JJR
9937	1368	5	cuts	cut	NNS
9937	1368	6	,	,	,
9937	1368	7	while	while	IN
9937	1368	8	not	not	RB
9937	1368	9	suitable	suitable	JJ
9937	1368	10	for	for	IN
9937	1368	11	some	some	DT
9937	1368	12	purposes	purpose	NNS
9937	1368	13	,	,	,
9937	1368	14	make	make	VB
9937	1368	15	very	very	RB
9937	1368	16	good	good	JJ
9937	1368	17	stews	stew	NNS
9937	1368	18	and	and	CC
9937	1368	19	corned	corned	JJ
9937	1368	20	beef	beef	NN
9937	1368	21	.	.	.
9937	1369	1	The	the	DT
9937	1369	2	cuts	cut	NNS
9937	1369	3	that	that	WDT
9937	1369	4	are	be	VBP
9937	1369	5	most	most	RBS
9937	1369	6	satisfactory	satisfactory	JJ
9937	1369	7	for	for	IN
9937	1369	8	stewing	stew	VBG
9937	1369	9	and	and	CC
9937	1369	10	coming	come	VBG
9937	1369	11	are	be	VBP
9937	1369	12	shown	show	VBN
9937	1369	13	in	in	IN
9937	1369	14	Figs	Figs	NNP
9937	1369	15	.	.	.
9937	1370	1	27	27	CD
9937	1370	2	to	to	TO
9937	1370	3	30	30	CD
9937	1370	4	.	.	.
9937	1371	1	A	a	DT
9937	1371	2	part	part	NN
9937	1371	3	of	of	IN
9937	1371	4	the	the	DT
9937	1371	5	chuck	chuck	NN
9937	1371	6	that	that	WDT
9937	1371	7	is	be	VBZ
9937	1371	8	much	much	RB
9937	1371	9	used	use	VBN
9937	1371	10	for	for	IN
9937	1371	11	stewing	stew	VBG
9937	1371	12	and	and	CC
9937	1371	13	coming	coming	JJ
9937	1371	14	is	be	VBZ
9937	1371	15	shown	show	VBN
9937	1371	16	in	in	IN
9937	1371	17	Fig	Fig	NNP
9937	1371	18	.	.	.
9937	1372	1	27	27	CD
9937	1372	2	,	,	,
9937	1372	3	_	_	NNP
9937	1372	4	a	a	DT
9937	1372	5	_	_	NNP
9937	1372	6	being	be	VBG
9937	1372	7	the	the	DT
9937	1372	8	upper	upper	JJ
9937	1372	9	chuck	chuck	NN
9937	1372	10	,	,	,
9937	1372	11	_	_	NNP
9937	1372	12	b	b	NNP
9937	1372	13	_	_	NNP
9937	1372	14	the	the	DT
9937	1372	15	shoulder	shoulder	NN
9937	1372	16	,	,	,
9937	1372	17	and	and	CC
9937	1372	18	_	_	NNP
9937	1372	19	c	c	NNP
9937	1372	20	_	_	NNP
9937	1372	21	the	the	DT
9937	1372	22	lower	low	JJR
9937	1372	23	chuck	chuck	NN
9937	1372	24	.	.	.
9937	1373	1	Fig	fig	NN
9937	1373	2	.	.	.
9937	1374	1	28	28	CD
9937	1374	2	shows	show	VBZ
9937	1374	3	a	a	DT
9937	1374	4	piece	piece	NN
9937	1374	5	of	of	IN
9937	1374	6	the	the	DT
9937	1374	7	shoulder	shoulder	NN
9937	1374	8	cut	cut	VBD
9937	1374	9	off	off	RP
9937	1374	10	just	just	RB
9937	1374	11	at	at	IN
9937	1374	12	the	the	DT
9937	1374	13	leg	leg	NN
9937	1374	14	joint	joint	NN
9937	1374	15	,	,	,
9937	1374	16	Fig	Fig	NNP
9937	1374	17	.	.	.
9937	1375	1	29	29	CD
9937	1375	2	,	,	,
9937	1375	3	the	the	DT
9937	1375	4	neck	neck	NN
9937	1375	5	,	,	,
9937	1375	6	and	and	CC
9937	1375	7	Fig	Fig	NNP
9937	1375	8	.	.	.
9937	1376	1	30	30	CD
9937	1376	2	,	,	,
9937	1376	3	a	a	DT
9937	1376	4	piece	piece	NN
9937	1376	5	of	of	IN
9937	1376	6	the	the	DT
9937	1376	7	plate	plate	NN
9937	1376	8	called	call	VBD
9937	1376	9	a	a	DT
9937	1376	10	flat	flat	JJ
9937	1376	11	-	-	HYPH
9937	1376	12	rib	rib	NN
9937	1376	13	piece	piece	NN
9937	1376	14	.	.	.
9937	1377	1	Besides	besides	IN
9937	1377	2	these	these	DT
9937	1377	3	pieces	piece	NNS
9937	1377	4	,	,	,
9937	1377	5	the	the	DT
9937	1377	6	brisket	brisket	NN
9937	1377	7	,	,	,
9937	1377	8	the	the	DT
9937	1377	9	lower	low	JJR
9937	1377	10	part	part	NN
9937	1377	11	of	of	IN
9937	1377	12	the	the	DT
9937	1377	13	round	round	NN
9937	1377	14	,	,	,
9937	1377	15	and	and	CC
9937	1377	16	any	any	DT
9937	1377	17	of	of	IN
9937	1377	18	the	the	DT
9937	1377	19	other	other	JJ
9937	1377	20	chuck	chuck	NN
9937	1377	21	pieces	piece	NNS
9937	1377	22	that	that	WDT
9937	1377	23	do	do	VBP
9937	1377	24	not	not	RB
9937	1377	25	make	make	VB
9937	1377	26	good	good	JJ
9937	1377	27	roasts	roast	NNS
9937	1377	28	are	be	VBP
9937	1377	29	excellent	excellent	JJ
9937	1377	30	for	for	IN
9937	1377	31	this	this	DT
9937	1377	32	purpose	purpose	NN
9937	1377	33	.	.	.
9937	1378	1	In	in	IN
9937	1378	2	fact	fact	NN
9937	1378	3	,	,	,
9937	1378	4	any	any	DT
9937	1378	5	part	part	NN
9937	1378	6	that	that	WDT
9937	1378	7	contains	contain	VBZ
9937	1378	8	bone	bone	NN
9937	1378	9	and	and	CC
9937	1378	10	fat	fat	NN
9937	1378	11	,	,	,
9937	1378	12	as	as	RB
9937	1378	13	well	well	RB
9937	1378	14	as	as	IN
9937	1378	15	lean	lean	JJ
9937	1378	16	,	,	,
9937	1378	17	makes	make	VBZ
9937	1378	18	well	well	RB
9937	1378	19	-	-	HYPH
9937	1378	20	flavored	flavor	VBN
9937	1378	21	stew	stew	NN
9937	1378	22	.	.	.
9937	1379	1	[	[	-LRB-
9937	1379	2	Illustration	illustration	NN
9937	1379	3	:	:	:
9937	1379	4	FIG	FIG	NNP
9937	1379	5	.	.	.
9937	1380	1	27	27	CD
9937	1380	2	]	]	-RRB-
9937	1380	3	[	[	-LRB-
9937	1380	4	Illustration	illustration	NN
9937	1380	5	:	:	:
9937	1380	6	FIG	FIG	NNP
9937	1380	7	.	.	.
9937	1381	1	28	28	CD
9937	1381	2	]	]	-RRB-
9937	1381	3	[	[	-LRB-
9937	1381	4	Illustration	illustration	NN
9937	1381	5	:	:	:
9937	1381	6	FIG	FIG	NNP
9937	1381	7	.	.	.
9937	1382	1	29	29	CD
9937	1382	2	]	]	-RRB-
9937	1382	3	[	[	-LRB-
9937	1382	4	Illustration	illustration	NN
9937	1382	5	:	:	:
9937	1382	6	FIG	FIG	NNP
9937	1382	7	.	.	.
9937	1383	1	30	30	CD
9937	1383	2	]	]	-RRB-
9937	1383	3	61	61	CD
9937	1383	4	.	.	.
9937	1384	1	Beef	beef	NN
9937	1384	2	Stew.--Any	stew.--any	NN
9937	1384	3	of	of	IN
9937	1384	4	the	the	DT
9937	1384	5	pieces	piece	NNS
9937	1384	6	of	of	IN
9937	1384	7	beef	beef	NN
9937	1384	8	just	just	RB
9937	1384	9	mentioned	mention	VBN
9937	1384	10	may	may	MD
9937	1384	11	be	be	VB
9937	1384	12	used	use	VBN
9937	1384	13	with	with	IN
9937	1384	14	vegetables	vegetable	NNS
9937	1384	15	of	of	IN
9937	1384	16	various	various	JJ
9937	1384	17	kinds	kind	NNS
9937	1384	18	to	to	TO
9937	1384	19	make	make	VB
9937	1384	20	beef	beef	NN
9937	1384	21	stew	stew	NN
9937	1384	22	.	.	.
9937	1385	1	Also	also	RB
9937	1385	2	left	leave	VBN
9937	1385	3	-	-	HYPH
9937	1385	4	over	over	RP
9937	1385	5	pieces	piece	NNS
9937	1385	6	of	of	IN
9937	1385	7	a	a	DT
9937	1385	8	roast	roast	NN
9937	1385	9	or	or	CC
9937	1385	10	a	a	DT
9937	1385	11	steak	steak	NN
9937	1385	12	may	may	MD
9937	1385	13	be	be	VB
9937	1385	14	utilized	utilize	VBN
9937	1385	15	with	with	IN
9937	1385	16	other	other	JJ
9937	1385	17	meats	meat	NNS
9937	1385	18	in	in	IN
9937	1385	19	the	the	DT
9937	1385	20	making	making	NN
9937	1385	21	of	of	IN
9937	1385	22	this	this	DT
9937	1385	23	dish	dish	NN
9937	1385	24	.	.	.
9937	1386	1	If	if	IN
9937	1386	2	the	the	DT
9937	1386	3	recipe	recipe	NN
9937	1386	4	here	here	RB
9937	1386	5	given	give	VBN
9937	1386	6	is	be	VBZ
9937	1386	7	carefully	carefully	RB
9937	1386	8	followed	follow	VBN
9937	1386	9	,	,	,
9937	1386	10	a	a	DT
9937	1386	11	very	very	RB
9937	1386	12	appetizing	appetizing	JJ
9937	1386	13	as	as	RB
9937	1386	14	well	well	RB
9937	1386	15	as	as	IN
9937	1386	16	nutritious	nutritious	JJ
9937	1386	17	stew	stew	NN
9937	1386	18	will	will	MD
9937	1386	19	be	be	VB
9937	1386	20	the	the	DT
9937	1386	21	result	result	NN
9937	1386	22	.	.	.
9937	1387	1	BEEF	beef	NN
9937	1387	2	STEW	STEW	NNS
9937	1387	3	(	(	-LRB-
9937	1387	4	Sufficient	sufficient	JJ
9937	1387	5	to	to	TO
9937	1387	6	Serve	serve	VB
9937	1387	7	Eight	eight	CD
9937	1387	8	)	)	-RRB-
9937	1387	9	4	4	CD
9937	1387	10	lb	lb	XX
9937	1387	11	.	.	.
9937	1388	1	beef	beef	NNP
9937	1388	2	2/3	2/3	CD
9937	1388	3	c.	c.	NN
9937	1388	4	diced	dice	VBN
9937	1388	5	carrots	carrot	NNS
9937	1388	6	2	2	CD
9937	1388	7	Tb	Tb	NNP
9937	1388	8	.	.	.
9937	1389	1	salt	salt	NN
9937	1389	2	1	1	CD
9937	1389	3	small	small	JJ
9937	1389	4	onion	onion	NN
9937	1389	5	,	,	,
9937	1389	6	sliced	slice	VBD
9937	1389	7	1/4	1/4	CD
9937	1389	8	Tb	Tb	NNP
9937	1389	9	.	.	.
9937	1390	1	pepper	pepper	NN
9937	1390	2	3	3	CD
9937	1390	3	c.	c.	NN
9937	1390	4	potatoes	potato	NNS
9937	1390	5	cut	cut	VBD
9937	1390	6	into	into	IN
9937	1390	7	1/4	1/4	CD
9937	1390	8	in	in	IN
9937	1390	9	.	.	.
9937	1391	1	slices	slice	NNS
9937	1391	2	2/3	2/3	CD
9937	1391	3	c.	c.	NN
9937	1391	4	diced	dice	VBN
9937	1391	5	turnips	turnip	NNS
9937	1391	6	2	2	CD
9937	1391	7	Tb	Tb	NNP
9937	1391	8	.	.	.
9937	1392	1	flour	flour	NN
9937	1392	2	Wipe	Wipe	NNP
9937	1392	3	the	the	DT
9937	1392	4	meat	meat	NN
9937	1392	5	and	and	CC
9937	1392	6	cut	cut	VB
9937	1392	7	it	-PRON-	PRP
9937	1392	8	into	into	IN
9937	1392	9	pieces	piece	NNS
9937	1392	10	about	about	IN
9937	1392	11	2	2	CD
9937	1392	12	inches	inch	NNS
9937	1392	13	long	long	JJ
9937	1392	14	.	.	.
9937	1393	1	Try	try	VB
9937	1393	2	out	out	RP
9937	1393	3	some	some	DT
9937	1393	4	of	of	IN
9937	1393	5	the	the	DT
9937	1393	6	fat	fat	NN
9937	1393	7	in	in	IN
9937	1393	8	a	a	DT
9937	1393	9	frying	fry	VBG
9937	1393	10	pan	pan	NN
9937	1393	11	and	and	CC
9937	1393	12	brown	brown	VB
9937	1393	13	the	the	DT
9937	1393	14	pieces	piece	NNS
9937	1393	15	of	of	IN
9937	1393	16	meat	meat	NN
9937	1393	17	in	in	IN
9937	1393	18	it	-PRON-	PRP
9937	1393	19	,	,	,
9937	1393	20	stirring	stir	VBG
9937	1393	21	the	the	DT
9937	1393	22	meat	meat	NN
9937	1393	23	constantly	constantly	RB
9937	1393	24	so	so	IN
9937	1393	25	that	that	IN
9937	1393	26	it	-PRON-	PRP
9937	1393	27	will	will	MD
9937	1393	28	brown	brown	VB
9937	1393	29	evenly	evenly	RB
9937	1393	30	.	.	.
9937	1394	1	Put	put	VB
9937	1394	2	the	the	DT
9937	1394	3	browned	brown	VBN
9937	1394	4	meat	meat	NN
9937	1394	5	into	into	IN
9937	1394	6	a	a	DT
9937	1394	7	kettle	kettle	NN
9937	1394	8	with	with	IN
9937	1394	9	the	the	DT
9937	1394	10	remaining	remain	VBG
9937	1394	11	fat	fat	NN
9937	1394	12	and	and	CC
9937	1394	13	the	the	DT
9937	1394	14	bone	bone	NN
9937	1394	15	,	,	,
9937	1394	16	cover	cover	VB
9937	1394	17	well	well	RB
9937	1394	18	with	with	IN
9937	1394	19	boiling	boiling	NN
9937	1394	20	water	water	NN
9937	1394	21	,	,	,
9937	1394	22	and	and	CC
9937	1394	23	add	add	VB
9937	1394	24	the	the	DT
9937	1394	25	salt	salt	NN
9937	1394	26	and	and	CC
9937	1394	27	pepper	pepper	NN
9937	1394	28	.	.	.
9937	1395	1	Cover	cover	VB
9937	1395	2	the	the	DT
9937	1395	3	kettle	kettle	NN
9937	1395	4	with	with	IN
9937	1395	5	a	a	DT
9937	1395	6	tight	tight	RB
9937	1395	7	-	-	HYPH
9937	1395	8	fitting	fitting	JJ
9937	1395	9	lid	lid	NN
9937	1395	10	.	.	.
9937	1396	1	Let	let	VB
9937	1396	2	the	the	DT
9937	1396	3	meat	meat	NN
9937	1396	4	boil	boil	VB
9937	1396	5	for	for	IN
9937	1396	6	a	a	DT
9937	1396	7	minute	minute	NN
9937	1396	8	or	or	CC
9937	1396	9	two	two	CD
9937	1396	10	,	,	,
9937	1396	11	then	then	RB
9937	1396	12	reduce	reduce	VB
9937	1396	13	the	the	DT
9937	1396	14	heat	heat	NN
9937	1396	15	,	,	,
9937	1396	16	and	and	CC
9937	1396	17	allow	allow	VB
9937	1396	18	it	-PRON-	PRP
9937	1396	19	to	to	IN
9937	1396	20	simmer	simmer	VB
9937	1396	21	for	for	IN
9937	1396	22	about	about	RB
9937	1396	23	2	2	CD
9937	1396	24	hours	hour	NNS
9937	1396	25	.	.	.
9937	1397	1	For	for	IN
9937	1397	2	the	the	DT
9937	1397	3	last	last	JJ
9937	1397	4	hour	hour	NN
9937	1397	5	,	,	,
9937	1397	6	cook	cook	VB
9937	1397	7	the	the	DT
9937	1397	8	diced	dice	VBN
9937	1397	9	turnips	turnip	NNS
9937	1397	10	,	,	,
9937	1397	11	carrots	carrot	NNS
9937	1397	12	,	,	,
9937	1397	13	and	and	CC
9937	1397	14	onions	onion	NNS
9937	1397	15	with	with	IN
9937	1397	16	the	the	DT
9937	1397	17	meat	meat	NN
9937	1397	18	,	,	,
9937	1397	19	and	and	CC
9937	1397	20	20	20	CD
9937	1397	21	minutes	minute	NNS
9937	1397	22	before	before	IN
9937	1397	23	serving	serve	VBG
9937	1397	24	,	,	,
9937	1397	25	add	add	VB
9937	1397	26	the	the	DT
9937	1397	27	potatoes	potato	NNS
9937	1397	28	.	.	.
9937	1398	1	When	when	WRB
9937	1398	2	the	the	DT
9937	1398	3	meat	meat	NN
9937	1398	4	and	and	CC
9937	1398	5	vegetables	vegetable	NNS
9937	1398	6	are	be	VBP
9937	1398	7	sufficiently	sufficiently	RB
9937	1398	8	cooked	cook	VBN
9937	1398	9	,	,	,
9937	1398	10	remove	remove	VB
9937	1398	11	the	the	DT
9937	1398	12	bones	bone	NNS
9937	1398	13	,	,	,
9937	1398	14	fat	fat	NN
9937	1398	15	,	,	,
9937	1398	16	and	and	CC
9937	1398	17	skin	skin	NN
9937	1398	18	;	;	:
9937	1398	19	then	then	RB
9937	1398	20	thicken	thicken	VB
9937	1398	21	the	the	DT
9937	1398	22	stew	stew	NN
9937	1398	23	with	with	IN
9937	1398	24	the	the	DT
9937	1398	25	flour	flour	NN
9937	1398	26	moistened	moisten	VBN
9937	1398	27	with	with	IN
9937	1398	28	enough	enough	JJ
9937	1398	29	cold	cold	JJ
9937	1398	30	water	water	NN
9937	1398	31	to	to	TO
9937	1398	32	pour	pour	VB
9937	1398	33	.	.	.
9937	1399	1	Pour	pour	VB
9937	1399	2	into	into	IN
9937	1399	3	a	a	DT
9937	1399	4	deep	deep	JJ
9937	1399	5	platter	platter	NN
9937	1399	6	or	or	CC
9937	1399	7	dish	dish	VB
9937	1399	8	and	and	CC
9937	1399	9	serve	serve	VB
9937	1399	10	with	with	IN
9937	1399	11	or	or	CC
9937	1399	12	without	without	IN
9937	1399	13	dumplings	dumpling	NNS
9937	1399	14	.	.	.
9937	1400	1	62	62	CD
9937	1400	2	.	.	.
9937	1401	1	When	when	WRB
9937	1401	2	dumplings	dumpling	NNS
9937	1401	3	are	be	VBP
9937	1401	4	to	to	TO
9937	1401	5	be	be	VB
9937	1401	6	served	serve	VBN
9937	1401	7	with	with	IN
9937	1401	8	beef	beef	NN
9937	1401	9	stew	stew	NN
9937	1401	10	or	or	CC
9937	1401	11	any	any	DT
9937	1401	12	dish	dish	NN
9937	1401	13	of	of	IN
9937	1401	14	this	this	DT
9937	1401	15	kind	kind	NN
9937	1401	16	,	,	,
9937	1401	17	they	-PRON-	PRP
9937	1401	18	may	may	MD
9937	1401	19	be	be	VB
9937	1401	20	prepared	prepare	VBN
9937	1401	21	as	as	IN
9937	1401	22	follows	follow	VBZ
9937	1401	23	:	:	:
9937	1401	24	DUMPLINGS	dumplings	ADD
9937	1401	25	2	2	CD
9937	1401	26	c.	c.	NN
9937	1401	27	flour	flour	NN
9937	1401	28	2	2	CD
9937	1401	29	Tb	Tb	NNP
9937	1401	30	.	.	.
9937	1402	1	fat	fat	NNP
9937	1402	2	1/2	1/2	CD
9937	1402	3	Tb	Tb	NNP
9937	1402	4	.	.	.
9937	1403	1	salt	salt	NN
9937	1403	2	3/4	3/4	CD
9937	1403	3	to	to	IN
9937	1403	4	1	1	CD
9937	1403	5	c.	c.	NN
9937	1403	6	milk	milk	NN
9937	1403	7	4	4	CD
9937	1403	8	tsp	tsp	NN
9937	1403	9	.	.	.
9937	1404	1	baking	baking	NN
9937	1404	2	powder	powder	NN
9937	1404	3	Mix	Mix	NNP
9937	1404	4	and	and	CC
9937	1404	5	sift	sift	VB
9937	1404	6	the	the	DT
9937	1404	7	flour	flour	NN
9937	1404	8	,	,	,
9937	1404	9	salt	salt	NN
9937	1404	10	,	,	,
9937	1404	11	and	and	CC
9937	1404	12	baking	baking	NN
9937	1404	13	powder	powder	NN
9937	1404	14	.	.	.
9937	1405	1	Chop	chop	NN
9937	1405	2	in	in	IN
9937	1405	3	the	the	DT
9937	1405	4	fat	fat	NN
9937	1405	5	with	with	IN
9937	1405	6	a	a	DT
9937	1405	7	knife	knife	NN
9937	1405	8	.	.	.
9937	1406	1	Add	add	VB
9937	1406	2	the	the	DT
9937	1406	3	milk	milk	NN
9937	1406	4	gradually	gradually	RB
9937	1406	5	and	and	CC
9937	1406	6	mix	mix	VB
9937	1406	7	to	to	TO
9937	1406	8	form	form	VB
9937	1406	9	a	a	DT
9937	1406	10	dough	dough	NN
9937	1406	11	.	.	.
9937	1407	1	Toss	toss	VB
9937	1407	2	on	on	IN
9937	1407	3	a	a	DT
9937	1407	4	floured	floured	JJ
9937	1407	5	board	board	NN
9937	1407	6	and	and	CC
9937	1407	7	roll	roll	VB
9937	1407	8	out	out	RP
9937	1407	9	or	or	CC
9937	1407	10	pat	pat	VB
9937	1407	11	until	until	IN
9937	1407	12	it	-PRON-	PRP
9937	1407	13	is	be	VBZ
9937	1407	14	about	about	RB
9937	1407	15	1	1	CD
9937	1407	16	inch	inch	NN
9937	1407	17	thick	thick	JJ
9937	1407	18	.	.	.
9937	1408	1	Cut	cut	VB
9937	1408	2	into	into	IN
9937	1408	3	pieces	piece	NNS
9937	1408	4	with	with	IN
9937	1408	5	a	a	DT
9937	1408	6	small	small	JJ
9937	1408	7	biscuit	biscuit	NN
9937	1408	8	cutter	cutter	NN
9937	1408	9	.	.	.
9937	1409	1	Place	place	VB
9937	1409	2	these	these	DT
9937	1409	3	close	close	VBP
9937	1409	4	together	together	RB
9937	1409	5	in	in	IN
9937	1409	6	a	a	DT
9937	1409	7	buttered	butter	VBN
9937	1409	8	steamer	steamer	NN
9937	1409	9	and	and	CC
9937	1409	10	steam	steam	NN
9937	1409	11	over	over	IN
9937	1409	12	a	a	DT
9937	1409	13	kettle	kettle	NN
9937	1409	14	of	of	IN
9937	1409	15	hot	hot	JJ
9937	1409	16	water	water	NN
9937	1409	17	for	for	IN
9937	1409	18	15	15	CD
9937	1409	19	to	to	TO
9937	1409	20	18	18	CD
9937	1409	21	minutes	minute	NNS
9937	1409	22	.	.	.
9937	1410	1	Serve	serve	VB
9937	1410	2	with	with	IN
9937	1410	3	the	the	DT
9937	1410	4	stew	stew	NN
9937	1410	5	.	.	.
9937	1411	1	If	if	IN
9937	1411	2	a	a	DT
9937	1411	3	softer	soft	JJR
9937	1411	4	dough	dough	NN
9937	1411	5	that	that	WDT
9937	1411	6	can	can	MD
9937	1411	7	be	be	VB
9937	1411	8	cooked	cook	VBN
9937	1411	9	with	with	IN
9937	1411	10	the	the	DT
9937	1411	11	stew	stew	NN
9937	1411	12	is	be	VBZ
9937	1411	13	preferred	prefer	VBN
9937	1411	14	,	,	,
9937	1411	15	1	1	CD
9937	1411	16	1/2	1/2	CD
9937	1411	17	cupfuls	cupful	NNS
9937	1411	18	of	of	IN
9937	1411	19	milk	milk	NN
9937	1411	20	instead	instead	RB
9937	1411	21	of	of	IN
9937	1411	22	3/4	3/4	CD
9937	1411	23	to	to	IN
9937	1411	24	1	1	CD
9937	1411	25	cupful	cupful	NN
9937	1411	26	should	should	MD
9937	1411	27	be	be	VB
9937	1411	28	used	use	VBN
9937	1411	29	.	.	.
9937	1412	1	Drop	drop	VB
9937	1412	2	the	the	DT
9937	1412	3	dough	dough	NN
9937	1412	4	thus	thus	RB
9937	1412	5	prepared	prepare	VBN
9937	1412	6	by	by	IN
9937	1412	7	the	the	DT
9937	1412	8	spoonful	spoonful	JJ
9937	1412	9	into	into	IN
9937	1412	10	the	the	DT
9937	1412	11	stew	stew	NN
9937	1412	12	and	and	CC
9937	1412	13	boil	boil	VB
9937	1412	14	for	for	IN
9937	1412	15	about	about	RB
9937	1412	16	15	15	CD
9937	1412	17	minutes	minute	NNS
9937	1412	18	.	.	.
9937	1413	1	Keep	keep	VB
9937	1413	2	the	the	DT
9937	1413	3	kettle	kettle	NN
9937	1413	4	tightly	tightly	RB
9937	1413	5	covered	cover	VBN
9937	1413	6	while	while	IN
9937	1413	7	the	the	DT
9937	1413	8	dumplings	dumpling	NNS
9937	1413	9	are	be	VBP
9937	1413	10	boiling	boil	VBG
9937	1413	11	.	.	.
9937	1414	1	63	63	CD
9937	1414	2	.	.	.
9937	1415	1	CORNED	CORNED	NNP
9937	1415	2	BEEF.--It	BEEF.--It	NNP
9937	1415	3	is	be	VBZ
9937	1415	4	generally	generally	RB
9937	1415	5	the	the	DT
9937	1415	6	custom	custom	NN
9937	1415	7	to	to	TO
9937	1415	8	purchase	purchase	VB
9937	1415	9	corned	corn	VBN
9937	1415	10	beef	beef	NN
9937	1415	11	,	,	,
9937	1415	12	that	that	RB
9937	1415	13	is	is	RB
9937	1415	14	,	,	,
9937	1415	15	beef	beef	NN
9937	1415	16	preserved	preserve	VBN
9937	1415	17	in	in	IN
9937	1415	18	a	a	DT
9937	1415	19	brine	brine	NN
9937	1415	20	,	,	,
9937	1415	21	at	at	IN
9937	1415	22	the	the	DT
9937	1415	23	market	market	NN
9937	1415	24	;	;	:
9937	1415	25	but	but	CC
9937	1415	26	this	this	DT
9937	1415	27	is	be	VBZ
9937	1415	28	not	not	RB
9937	1415	29	necessary	necessary	JJ
9937	1415	30	,	,	,
9937	1415	31	as	as	IN
9937	1415	32	meat	meat	NN
9937	1415	33	of	of	IN
9937	1415	34	this	this	DT
9937	1415	35	kind	kind	NN
9937	1415	36	may	may	MD
9937	1415	37	be	be	VB
9937	1415	38	prepared	prepare	VBN
9937	1415	39	in	in	IN
9937	1415	40	the	the	DT
9937	1415	41	home	home	NN
9937	1415	42	.	.	.
9937	1416	1	When	when	WRB
9937	1416	2	the	the	DT
9937	1416	3	housewife	housewife	NN
9937	1416	4	wishes	wish	VBZ
9937	1416	5	to	to	IN
9937	1416	6	corn	corn	NN
9937	1416	7	beef	beef	NN
9937	1416	8	,	,	,
9937	1416	9	she	-PRON-	PRP
9937	1416	10	will	will	MD
9937	1416	11	find	find	VB
9937	1416	12	it	-PRON-	PRP
9937	1416	13	an	an	DT
9937	1416	14	advantage	advantage	NN
9937	1416	15	to	to	TO
9937	1416	16	procure	procure	VB
9937	1416	17	a	a	DT
9937	1416	18	large	large	JJ
9937	1416	19	portion	portion	NN
9937	1416	20	of	of	IN
9937	1416	21	a	a	DT
9937	1416	22	quarter	quarter	NN
9937	1416	23	of	of	IN
9937	1416	24	beef	beef	NN
9937	1416	25	,	,	,
9937	1416	26	part	part	NN
9937	1416	27	of	of	IN
9937	1416	28	which	which	WDT
9937	1416	29	may	may	MD
9937	1416	30	be	be	VB
9937	1416	31	corned	corn	VBN
9937	1416	32	and	and	CC
9937	1416	33	kept	keep	VBN
9937	1416	34	to	to	TO
9937	1416	35	be	be	VB
9937	1416	36	used	use	VBN
9937	1416	37	after	after	IN
9937	1416	38	the	the	DT
9937	1416	39	fresh	fresh	JJ
9937	1416	40	beef	beef	NN
9937	1416	41	has	have	VBZ
9937	1416	42	been	be	VBN
9937	1416	43	eaten	eat	VBN
9937	1416	44	.	.	.
9937	1417	1	Of	of	RB
9937	1417	2	course	course	RB
9937	1417	3	,	,	,
9937	1417	4	this	this	DT
9937	1417	5	plan	plan	NN
9937	1417	6	should	should	MD
9937	1417	7	be	be	VB
9937	1417	8	followed	follow	VBN
9937	1417	9	only	only	RB
9937	1417	10	in	in	IN
9937	1417	11	cold	cold	JJ
9937	1417	12	weather	weather	NN
9937	1417	13	,	,	,
9937	1417	14	for	for	IN
9937	1417	15	fresh	fresh	JJ
9937	1417	16	meat	meat	NN
9937	1417	17	soon	soon	RB
9937	1417	18	spoils	spoil	VBZ
9937	1417	19	unless	unless	IN
9937	1417	20	it	-PRON-	PRP
9937	1417	21	is	be	VBZ
9937	1417	22	kept	keep	VBN
9937	1417	23	very	very	RB
9937	1417	24	cold	cold	JJ
9937	1417	25	.	.	.
9937	1418	1	To	to	IN
9937	1418	2	corn	corn	NN
9937	1418	3	beef	beef	NN
9937	1418	4	,	,	,
9937	1418	5	prepare	prepare	VB
9937	1418	6	a	a	DT
9937	1418	7	mixture	mixture	NN
9937	1418	8	of	of	IN
9937	1418	9	10	10	CD
9937	1418	10	parts	part	NNS
9937	1418	11	salt	salt	NN
9937	1418	12	to	to	IN
9937	1418	13	1	1	CD
9937	1418	14	part	part	NN
9937	1418	15	saltpeter	saltpeter	NN
9937	1418	16	and	and	CC
9937	1418	17	rub	rub	VB
9937	1418	18	this	this	DT
9937	1418	19	into	into	IN
9937	1418	20	the	the	DT
9937	1418	21	beef	beef	NN
9937	1418	22	until	until	IN
9937	1418	23	the	the	DT
9937	1418	24	salt	salt	NN
9937	1418	25	remains	remain	VBZ
9937	1418	26	dry	dry	JJ
9937	1418	27	on	on	IN
9937	1418	28	the	the	DT
9937	1418	29	surface	surface	NN
9937	1418	30	.	.	.
9937	1419	1	Put	put	VB
9937	1419	2	the	the	DT
9937	1419	3	meat	meat	NN
9937	1419	4	aside	aside	RB
9937	1419	5	for	for	IN
9937	1419	6	24	24	CD
9937	1419	7	hours	hour	NNS
9937	1419	8	and	and	CC
9937	1419	9	then	then	RB
9937	1419	10	rub	rub	VB
9937	1419	11	it	-PRON-	PRP
9937	1419	12	again	again	RB
9937	1419	13	with	with	IN
9937	1419	14	some	some	DT
9937	1419	15	of	of	IN
9937	1419	16	the	the	DT
9937	1419	17	same	same	JJ
9937	1419	18	mixture	mixture	NN
9937	1419	19	.	.	.
9937	1420	1	On	on	IN
9937	1420	2	the	the	DT
9937	1420	3	following	follow	VBG
9937	1420	4	day	day	NN
9937	1420	5	,	,	,
9937	1420	6	put	put	VB
9937	1420	7	the	the	DT
9937	1420	8	beef	beef	NN
9937	1420	9	into	into	IN
9937	1420	10	a	a	DT
9937	1420	11	large	large	JJ
9937	1420	12	crock	crock	NN
9937	1420	13	or	or	CC
9937	1420	14	stone	stone	NN
9937	1420	15	jar	jar	NN
9937	1420	16	and	and	CC
9937	1420	17	cover	cover	VB
9937	1420	18	it	-PRON-	PRP
9937	1420	19	with	with	IN
9937	1420	20	a	a	DT
9937	1420	21	brine	brine	NN
9937	1420	22	made	make	VBN
9937	1420	23	by	by	IN
9937	1420	24	boiling	boil	VBG
9937	1420	25	2	2	CD
9937	1420	26	-	-	SYM
9937	1420	27	1/2	1/2	CD
9937	1420	28	gallons	gallon	NNS
9937	1420	29	of	of	IN
9937	1420	30	water	water	NN
9937	1420	31	into	into	IN
9937	1420	32	which	which	WDT
9937	1420	33	have	have	VBP
9937	1420	34	been	be	VBN
9937	1420	35	added	add	VBN
9937	1420	36	2	2	CD
9937	1420	37	quarts	quart	NNS
9937	1420	38	salt	salt	NN
9937	1420	39	,	,	,
9937	1420	40	2	2	CD
9937	1420	41	ounces	ounce	NNS
9937	1420	42	saltpeter	saltpeter	NN
9937	1420	43	,	,	,
9937	1420	44	and	and	CC
9937	1420	45	3/4	3/4	CD
9937	1420	46	pound	pound	NN
9937	1420	47	brown	brown	JJ
9937	1420	48	sugar	sugar	NN
9937	1420	49	.	.	.
9937	1421	1	Be	be	VB
9937	1421	2	careful	careful	JJ
9937	1421	3	to	to	TO
9937	1421	4	cool	cool	VB
9937	1421	5	the	the	DT
9937	1421	6	brine	brine	NN
9937	1421	7	until	until	IN
9937	1421	8	it	-PRON-	PRP
9937	1421	9	entirely	entirely	RB
9937	1421	10	cold	cold	JJ
9937	1421	11	before	before	IN
9937	1421	12	using	use	VBG
9937	1421	13	it	-PRON-	PRP
9937	1421	14	.	.	.
9937	1422	1	Allow	allow	VB
9937	1422	2	the	the	DT
9937	1422	3	beef	beef	NN
9937	1422	4	to	to	TO
9937	1422	5	remain	remain	VB
9937	1422	6	in	in	IN
9937	1422	7	the	the	DT
9937	1422	8	brine	brine	NN
9937	1422	9	for	for	IN
9937	1422	10	a	a	DT
9937	1422	11	week	week	NN
9937	1422	12	before	before	IN
9937	1422	13	attempting	attempt	VBG
9937	1422	14	to	to	TO
9937	1422	15	use	use	VB
9937	1422	16	it	-PRON-	PRP
9937	1422	17	.	.	.
9937	1423	1	Inspect	inspect	VB
9937	1423	2	it	-PRON-	PRP
9937	1423	3	occasionally	occasionally	RB
9937	1423	4	,	,	,
9937	1423	5	and	and	CC
9937	1423	6	if	if	IN
9937	1423	7	it	-PRON-	PRP
9937	1423	8	does	do	VBZ
9937	1423	9	not	not	RB
9937	1423	10	appear	appear	VB
9937	1423	11	to	to	TO
9937	1423	12	be	be	VB
9937	1423	13	keeping	keep	VBG
9937	1423	14	well	well	RB
9937	1423	15	,	,	,
9937	1423	16	remove	remove	VB
9937	1423	17	it	-PRON-	PRP
9937	1423	18	from	from	IN
9937	1423	19	the	the	DT
9937	1423	20	brine	brine	NN
9937	1423	21	,	,	,
9937	1423	22	rub	rub	VB
9937	1423	23	it	-PRON-	PRP
9937	1423	24	again	again	RB
9937	1423	25	with	with	IN
9937	1423	26	the	the	DT
9937	1423	27	salt	salt	NN
9937	1423	28	mixture	mixture	NN
9937	1423	29	,	,	,
9937	1423	30	and	and	CC
9937	1423	31	place	place	VB
9937	1423	32	it	-PRON-	PRP
9937	1423	33	in	in	IN
9937	1423	34	fresh	fresh	JJ
9937	1423	35	brine	brine	NN
9937	1423	36	.	.	.
9937	1424	1	Beef	beef	NN
9937	1424	2	that	that	WDT
9937	1424	3	is	be	VBZ
9937	1424	4	properly	properly	RB
9937	1424	5	corned	corn	VBN
9937	1424	6	will	will	MD
9937	1424	7	keep	keep	VB
9937	1424	8	an	an	DT
9937	1424	9	indefinite	indefinite	JJ
9937	1424	10	length	length	NN
9937	1424	11	of	of	IN
9937	1424	12	time	time	NN
9937	1424	13	,	,	,
9937	1424	14	but	but	CC
9937	1424	15	it	-PRON-	PRP
9937	1424	16	should	should	MD
9937	1424	17	be	be	VB
9937	1424	18	examined	examine	VBN
9937	1424	19	,	,	,
9937	1424	20	every	every	DT
9937	1424	21	2	2	CD
9937	1424	22	or	or	CC
9937	1424	23	3	3	CD
9937	1424	24	days	day	NNS
9937	1424	25	for	for	IN
9937	1424	26	the	the	DT
9937	1424	27	first	first	JJ
9937	1424	28	few	few	JJ
9937	1424	29	weeks	week	NNS
9937	1424	30	to	to	TO
9937	1424	31	see	see	VB
9937	1424	32	that	that	IN
9937	1424	33	it	-PRON-	PRP
9937	1424	34	is	be	VBZ
9937	1424	35	not	not	RB
9937	1424	36	spoiling	spoil	VBG
9937	1424	37	.	.	.
9937	1425	1	64	64	CD
9937	1425	2	.	.	.
9937	1426	1	BOILED	BOILED	NNP
9937	1426	2	CORNED	CORNED	NNP
9937	1426	3	BEEF.--The	beef.--the	IN
9937	1426	4	usual	usual	JJ
9937	1426	5	way	way	NN
9937	1426	6	to	to	TO
9937	1426	7	prepare	prepare	VB
9937	1426	8	beef	beef	NN
9937	1426	9	corned	corn	VBN
9937	1426	10	in	in	IN
9937	1426	11	the	the	DT
9937	1426	12	manner	manner	NN
9937	1426	13	just	just	RB
9937	1426	14	explained	explain	VBD
9937	1426	15	or	or	CC
9937	1426	16	corned	corn	VBN
9937	1426	17	beef	beef	NN
9937	1426	18	bought	buy	VBN
9937	1426	19	at	at	IN
9937	1426	20	the	the	DT
9937	1426	21	market	market	NN
9937	1426	22	is	be	VBZ
9937	1426	23	to	to	TO
9937	1426	24	boil	boil	VB
9937	1426	25	it	-PRON-	PRP
9937	1426	26	.	.	.
9937	1427	1	After	after	IN
9937	1427	2	it	-PRON-	PRP
9937	1427	3	becomes	become	VBZ
9937	1427	4	sufficiently	sufficiently	RB
9937	1427	5	tender	tender	JJ
9937	1427	6	by	by	IN
9937	1427	7	this	this	DT
9937	1427	8	method	method	NN
9937	1427	9	of	of	IN
9937	1427	10	cooking	cooking	NN
9937	1427	11	,	,	,
9937	1427	12	it	-PRON-	PRP
9937	1427	13	may	may	MD
9937	1427	14	be	be	VB
9937	1427	15	pressed	press	VBN
9937	1427	16	into	into	IN
9937	1427	17	a	a	DT
9937	1427	18	desired	desire	VBN
9937	1427	19	shape	shape	NN
9937	1427	20	and	and	CC
9937	1427	21	when	when	WRB
9937	1427	22	cold	cold	JJ
9937	1427	23	cut	cut	NN
9937	1427	24	into	into	IN
9937	1427	25	thin	thin	JJ
9937	1427	26	slices	slice	NNS
9937	1427	27	.	.	.
9937	1428	1	Meat	meat	NN
9937	1428	2	of	of	IN
9937	1428	3	this	this	DT
9937	1428	4	kind	kind	NN
9937	1428	5	makes	make	VBZ
9937	1428	6	an	an	DT
9937	1428	7	excellent	excellent	JJ
9937	1428	8	dish	dish	NN
9937	1428	9	for	for	IN
9937	1428	10	a	a	DT
9937	1428	11	light	light	JJ
9937	1428	12	meal	meal	NN
9937	1428	13	such	such	JJ
9937	1428	14	as	as	IN
9937	1428	15	luncheon	luncheon	NN
9937	1428	16	or	or	CC
9937	1428	17	supper	supper	NN
9937	1428	18	.	.	.
9937	1429	1	To	to	TO
9937	1429	2	boil	boil	VB
9937	1429	3	corned	corn	VBN
9937	1429	4	beef	beef	NN
9937	1429	5	,	,	,
9937	1429	6	first	first	RB
9937	1429	7	wipe	wipe	VB
9937	1429	8	it	-PRON-	PRP
9937	1429	9	thoroughly	thoroughly	RB
9937	1429	10	and	and	CC
9937	1429	11	roll	roll	VB
9937	1429	12	and	and	CC
9937	1429	13	tie	tie	VB
9937	1429	14	it	-PRON-	PRP
9937	1429	15	.	.	.
9937	1430	1	Then	then	RB
9937	1430	2	put	put	VB
9937	1430	3	it	-PRON-	PRP
9937	1430	4	into	into	IN
9937	1430	5	a	a	DT
9937	1430	6	kettle	kettle	NN
9937	1430	7	,	,	,
9937	1430	8	cover	cover	VB
9937	1430	9	it	-PRON-	PRP
9937	1430	10	with	with	IN
9937	1430	11	boiling	boil	VBG
9937	1430	12	water	water	NN
9937	1430	13	,	,	,
9937	1430	14	and	and	CC
9937	1430	15	set	set	VBD
9937	1430	16	it	-PRON-	PRP
9937	1430	17	over	over	IN
9937	1430	18	the	the	DT
9937	1430	19	fire	fire	NN
9937	1430	20	.	.	.
9937	1431	1	When	when	WRB
9937	1431	2	it	-PRON-	PRP
9937	1431	3	comes	come	VBZ
9937	1431	4	to	to	IN
9937	1431	5	the	the	DT
9937	1431	6	boiling	boiling	NN
9937	1431	7	point	point	NN
9937	1431	8	,	,	,
9937	1431	9	skim	skim	NNP
9937	1431	10	off	off	RP
9937	1431	11	the	the	DT
9937	1431	12	scum	scum	NN
9937	1431	13	that	that	WDT
9937	1431	14	forms	form	VBZ
9937	1431	15	on	on	IN
9937	1431	16	the	the	DT
9937	1431	17	top	top	NN
9937	1431	18	.	.	.
9937	1432	1	Cook	cook	VB
9937	1432	2	at	at	IN
9937	1432	3	a	a	DT
9937	1432	4	low	low	JJ
9937	1432	5	temperature	temperature	NN
9937	1432	6	until	until	IN
9937	1432	7	the	the	DT
9937	1432	8	meat	meat	NN
9937	1432	9	is	be	VBZ
9937	1432	10	tender	tender	JJ
9937	1432	11	enough	enough	JJ
9937	1432	12	to	to	TO
9937	1432	13	be	be	VB
9937	1432	14	pierced	pierce	VBN
9937	1432	15	easily	easily	RB
9937	1432	16	with	with	IN
9937	1432	17	a	a	DT
9937	1432	18	fork	fork	NN
9937	1432	19	.	.	.
9937	1433	1	Then	then	RB
9937	1433	2	place	place	VB
9937	1433	3	the	the	DT
9937	1433	4	meat	meat	NN
9937	1433	5	in	in	IN
9937	1433	6	a	a	DT
9937	1433	7	dish	dish	NN
9937	1433	8	or	or	CC
9937	1433	9	a	a	DT
9937	1433	10	pan	pan	NN
9937	1433	11	,	,	,
9937	1433	12	pour	pour	VB
9937	1433	13	the	the	DT
9937	1433	14	broth	broth	NN
9937	1433	15	over	over	IN
9937	1433	16	it	-PRON-	PRP
9937	1433	17	,	,	,
9937	1433	18	put	put	VB
9937	1433	19	a	a	DT
9937	1433	20	plate	plate	NN
9937	1433	21	on	on	IN
9937	1433	22	top	top	NN
9937	1433	23	that	that	WDT
9937	1433	24	will	will	MD
9937	1433	25	rest	rest	VB
9937	1433	26	on	on	IN
9937	1433	27	the	the	DT
9937	1433	28	meat	meat	NN
9937	1433	29	,	,	,
9937	1433	30	and	and	CC
9937	1433	31	weight	weight	VB
9937	1433	32	it	-PRON-	PRP
9937	1433	33	down	down	RP
9937	1433	34	with	with	IN
9937	1433	35	something	something	NN
9937	1433	36	heavy	heavy	JJ
9937	1433	37	enough	enough	RB
9937	1433	38	to	to	TO
9937	1433	39	press	press	VB
9937	1433	40	the	the	DT
9937	1433	41	meat	meat	NN
9937	1433	42	into	into	IN
9937	1433	43	shape	shape	NN
9937	1433	44	.	.	.
9937	1434	1	Allow	allow	VB
9937	1434	2	it	-PRON-	PRP
9937	1434	3	to	to	TO
9937	1434	4	remain	remain	VB
9937	1434	5	thus	thus	RB
9937	1434	6	overnight	overnight	RB
9937	1434	7	.	.	.
9937	1435	1	When	when	WRB
9937	1435	2	cold	cold	JJ
9937	1435	3	and	and	CC
9937	1435	4	thoroughly	thoroughly	RB
9937	1435	5	set	set	VBN
9937	1435	6	,	,	,
9937	1435	7	remove	remove	VBP
9937	1435	8	from	from	IN
9937	1435	9	the	the	DT
9937	1435	10	pan	pan	NN
9937	1435	11	,	,	,
9937	1435	12	cut	cut	VBN
9937	1435	13	into	into	IN
9937	1435	14	thin	thin	JJ
9937	1435	15	slices	slice	NNS
9937	1435	16	,	,	,
9937	1435	17	and	and	CC
9937	1435	18	serve	serve	VB
9937	1435	19	.	.	.
9937	1436	1	65	65	CD
9937	1436	2	.	.	.
9937	1437	1	BOILED	BOILED	NNP
9937	1437	2	DINNER.--Corned	dinner.--corne	VBD
9937	1437	3	beef	beef	NN
9937	1437	4	is	be	VBZ
9937	1437	5	especially	especially	RB
9937	1437	6	adaptable	adaptable	JJ
9937	1437	7	to	to	IN
9937	1437	8	what	what	WP
9937	1437	9	is	be	VBZ
9937	1437	10	commonly	commonly	RB
9937	1437	11	termed	term	VBN
9937	1437	12	a	a	DT
9937	1437	13	boiled	boil	VBN
9937	1437	14	dinner	dinner	NN
9937	1437	15	.	.	.
9937	1438	1	Occasionally	occasionally	RB
9937	1438	2	it	-PRON-	PRP
9937	1438	3	is	be	VBZ
9937	1438	4	advisable	advisable	JJ
9937	1438	5	for	for	IN
9937	1438	6	the	the	DT
9937	1438	7	housewife	housewife	NN
9937	1438	8	to	to	TO
9937	1438	9	vary	vary	VB
9937	1438	10	her	-PRON-	PRP$
9937	1438	11	meals	meal	NNS
9937	1438	12	by	by	IN
9937	1438	13	serving	serve	VBG
9937	1438	14	a	a	DT
9937	1438	15	dinner	dinner	NN
9937	1438	16	of	of	IN
9937	1438	17	this	this	DT
9937	1438	18	kind	kind	NN
9937	1438	19	.	.	.
9937	1439	1	In	in	IN
9937	1439	2	addition	addition	NN
9937	1439	3	to	to	IN
9937	1439	4	offering	offer	VBG
9937	1439	5	variety	variety	NN
9937	1439	6	,	,	,
9937	1439	7	such	such	PDT
9937	1439	8	a	a	DT
9937	1439	9	dinner	dinner	NN
9937	1439	10	affords	afford	VBZ
9937	1439	11	her	-PRON-	PRP
9937	1439	12	an	an	DT
9937	1439	13	opportunity	opportunity	NN
9937	1439	14	to	to	TO
9937	1439	15	economize	economize	VB
9937	1439	16	on	on	IN
9937	1439	17	fuel	fuel	NN
9937	1439	18	,	,	,
9937	1439	19	especially	especially	RB
9937	1439	20	if	if	IN
9937	1439	21	gas	gas	NN
9937	1439	22	or	or	CC
9937	1439	23	electricity	electricity	NN
9937	1439	24	is	be	VBZ
9937	1439	25	used	use	VBN
9937	1439	26	,	,	,
9937	1439	27	for	for	IN
9937	1439	28	all	all	DT
9937	1439	29	of	of	IN
9937	1439	30	it	-PRON-	PRP
9937	1439	31	may	may	MD
9937	1439	32	be	be	VB
9937	1439	33	prepared	prepare	VBN
9937	1439	34	in	in	IN
9937	1439	35	the	the	DT
9937	1439	36	same	same	JJ
9937	1439	37	pot	pot	NN
9937	1439	38	and	and	CC
9937	1439	39	cooked	cook	VBD
9937	1439	40	over	over	IN
9937	1439	41	the	the	DT
9937	1439	42	same	same	JJ
9937	1439	43	burner	burner	NN
9937	1439	44	.	.	.
9937	1440	1	BOILED	BOILED	NNP
9937	1440	2	DINNER	DINNER	NNP
9937	1440	3	(	(	-LRB-
9937	1440	4	Sufficient	sufficient	JJ
9937	1440	5	to	to	TO
9937	1440	6	Serve	serve	VB
9937	1440	7	Six	six	CD
9937	1440	8	)	)	-RRB-
9937	1440	9	3	3	CD
9937	1440	10	lb	lb	XX
9937	1440	11	.	.	.
9937	1441	1	corned	corn	VBN
9937	1441	2	beef	beef	NN
9937	1441	3	1	1	CD
9937	1441	4	c.	c.	NN
9937	1441	5	sliced	sliced	JJ
9937	1441	6	turnips	turnip	NNS
9937	1441	7	1	1	CD
9937	1441	8	small	small	JJ
9937	1441	9	head	head	NN
9937	1441	10	of	of	IN
9937	1441	11	cabbage	cabbage	NN
9937	1441	12	cut	cut	NN
9937	1441	13	into	into	IN
9937	1441	14	eighths	eighth	NNS
9937	1441	15	1	1	CD
9937	1441	16	c.	c.	NN
9937	1441	17	sliced	sliced	JJ
9937	1441	18	potatoes	potato	NNS
9937	1441	19	Pepper	Pepper	NNP
9937	1441	20	and	and	CC
9937	1441	21	salt	salt	NN
9937	1441	22	1	1	CD
9937	1441	23	c.	c.	NN
9937	1441	24	sliced	sliced	JJ
9937	1441	25	carrots	carrot	NNS
9937	1441	26	Cook	Cook	NNP
9937	1441	27	the	the	DT
9937	1441	28	corned	corned	JJ
9937	1441	29	beef	beef	NN
9937	1441	30	in	in	IN
9937	1441	31	the	the	DT
9937	1441	32	manner	manner	NN
9937	1441	33	explained	explain	VBN
9937	1441	34	in	in	IN
9937	1441	35	Art	art	NN
9937	1441	36	.	.	.
9937	1442	1	64	64	CD
9937	1442	2	.	.	.
9937	1443	1	When	when	WRB
9937	1443	2	it	-PRON-	PRP
9937	1443	3	has	have	VBZ
9937	1443	4	cooked	cook	VBN
9937	1443	5	sufficiently	sufficiently	RB
9937	1443	6	,	,	,
9937	1443	7	remove	remove	VB
9937	1443	8	it	-PRON-	PRP
9937	1443	9	from	from	IN
9937	1443	10	the	the	DT
9937	1443	11	water	water	NN
9937	1443	12	.	.	.
9937	1444	1	Into	into	IN
9937	1444	2	this	this	DT
9937	1444	3	water	water	NN
9937	1444	4	,	,	,
9937	1444	5	put	put	VB
9937	1444	6	the	the	DT
9937	1444	7	cabbage	cabbage	NN
9937	1444	8	,	,	,
9937	1444	9	carrots	carrot	NNS
9937	1444	10	,	,	,
9937	1444	11	turnips	turnip	NNS
9937	1444	12	,	,	,
9937	1444	13	and	and	CC
9937	1444	14	potatoes	potato	NNS
9937	1444	15	;	;	:
9937	1444	16	then	then	RB
9937	1444	17	add	add	VB
9937	1444	18	the	the	DT
9937	1444	19	salt	salt	NN
9937	1444	20	and	and	CC
9937	1444	21	pepper	pepper	NN
9937	1444	22	,	,	,
9937	1444	23	seasoning	seasoning	NN
9937	1444	24	to	to	IN
9937	1444	25	taste	taste	NN
9937	1444	26	.	.	.
9937	1445	1	Cook	cook	VB
9937	1445	2	until	until	IN
9937	1445	3	the	the	DT
9937	1445	4	vegetables	vegetable	NNS
9937	1445	5	are	be	VBP
9937	1445	6	tender	tender	JJ
9937	1445	7	.	.	.
9937	1446	1	Remove	remove	VB
9937	1446	2	the	the	DT
9937	1446	3	vegetables	vegetable	NNS
9937	1446	4	and	and	CC
9937	1446	5	serve	serve	VB
9937	1446	6	them	-PRON-	PRP
9937	1446	7	in	in	IN
9937	1446	8	vegetable	vegetable	JJ
9937	1446	9	dishes	dish	NNS
9937	1446	10	with	with	IN
9937	1446	11	some	some	DT
9937	1446	12	of	of	IN
9937	1446	13	the	the	DT
9937	1446	14	meat	meat	NN
9937	1446	15	broth	broth	NN
9937	1446	16	.	.	.
9937	1447	1	Reheat	reheat	VB
9937	1447	2	the	the	DT
9937	1447	3	meat	meat	NN
9937	1447	4	before	before	IN
9937	1447	5	serving	serve	VBG
9937	1447	6	.	.	.
9937	1448	1	BEEF	beef	JJ
9937	1448	2	ORGANS	organ	NNS
9937	1448	3	AND	and	CC
9937	1448	4	THEIR	their	NN
9937	1448	5	PREPARATION	preparation	NN
9937	1448	6	66	66	CD
9937	1448	7	.	.	.
9937	1449	1	BOILED	BOILED	NNP
9937	1449	2	TONGUE.--The	TONGUE.--The	''
9937	1449	3	tongue	tongue	NN
9937	1449	4	of	of	IN
9937	1449	5	beef	beef	NN
9937	1449	6	is	be	VBZ
9937	1449	7	much	much	RB
9937	1449	8	used	use	VBN
9937	1449	9	,	,	,
9937	1449	10	for	for	IN
9937	1449	11	if	if	IN
9937	1449	12	properly	properly	RB
9937	1449	13	prepared	prepare	VBN
9937	1449	14	it	-PRON-	PRP
9937	1449	15	makes	make	VBZ
9937	1449	16	a	a	DT
9937	1449	17	delicious	delicious	JJ
9937	1449	18	meat	meat	NN
9937	1449	19	that	that	WDT
9937	1449	20	may	may	MD
9937	1449	21	be	be	VB
9937	1449	22	served	serve	VBN
9937	1449	23	hot	hot	JJ
9937	1449	24	or	or	CC
9937	1449	25	cold	cold	JJ
9937	1449	26	.	.	.
9937	1450	1	It	-PRON-	PRP
9937	1450	2	is	be	VBZ
9937	1450	3	usually	usually	RB
9937	1450	4	corned	corn	VBN
9937	1450	5	or	or	CC
9937	1450	6	smoked	smoke	VBN
9937	1450	7	to	to	TO
9937	1450	8	preserve	preserve	VB
9937	1450	9	it	-PRON-	PRP
9937	1450	10	until	until	IN
9937	1450	11	it	-PRON-	PRP
9937	1450	12	can	can	MD
9937	1450	13	be	be	VB
9937	1450	14	used	use	VBN
9937	1450	15	.	.	.
9937	1451	1	In	in	IN
9937	1451	2	either	either	DT
9937	1451	3	of	of	IN
9937	1451	4	these	these	DT
9937	1451	5	forms	form	NNS
9937	1451	6	or	or	CC
9937	1451	7	in	in	IN
9937	1451	8	its	-PRON-	PRP$
9937	1451	9	fresh	fresh	JJ
9937	1451	10	state	state	NN
9937	1451	11	,	,	,
9937	1451	12	it	-PRON-	PRP
9937	1451	13	must	must	MD
9937	1451	14	be	be	VB
9937	1451	15	boiled	boil	VBN
9937	1451	16	in	in	IN
9937	1451	17	order	order	NN
9937	1451	18	to	to	TO
9937	1451	19	remove	remove	VB
9937	1451	20	the	the	DT
9937	1451	21	skin	skin	NN
9937	1451	22	and	and	CC
9937	1451	23	prepare	prepare	VB
9937	1451	24	the	the	DT
9937	1451	25	meat	meat	NN
9937	1451	26	for	for	IN
9937	1451	27	further	further	JJ
9937	1451	28	use	use	NN
9937	1451	29	.	.	.
9937	1452	1	If	if	IN
9937	1452	2	it	-PRON-	PRP
9937	1452	3	has	have	VBZ
9937	1452	4	been	be	VBN
9937	1452	5	corned	corn	VBN
9937	1452	6	or	or	CC
9937	1452	7	smoked	smoke	VBN
9937	1452	8	,	,	,
9937	1452	9	it	-PRON-	PRP
9937	1452	10	is	be	VBZ
9937	1452	11	likely	likely	JJ
9937	1452	12	to	to	TO
9937	1452	13	be	be	VB
9937	1452	14	very	very	RB
9937	1452	15	salty	salty	JJ
9937	1452	16	,	,	,
9937	1452	17	so	so	IN
9937	1452	18	that	that	IN
9937	1452	19	it	-PRON-	PRP
9937	1452	20	should	should	MD
9937	1452	21	usually	usually	RB
9937	1452	22	be	be	VB
9937	1452	23	soaked	soak	VBN
9937	1452	24	overnight	overnight	RB
9937	1452	25	to	to	TO
9937	1452	26	remove	remove	VB
9937	1452	27	the	the	DT
9937	1452	28	salt	salt	NN
9937	1452	29	.	.	.
9937	1453	1	When	when	WRB
9937	1453	2	boiled	boil	VBN
9937	1453	3	tongue	tongue	NN
9937	1453	4	is	be	VBZ
9937	1453	5	desired	desire	VBN
9937	1453	6	,	,	,
9937	1453	7	put	put	VB
9937	1453	8	a	a	DT
9937	1453	9	fresh	fresh	JJ
9937	1453	10	tongue	tongue	NN
9937	1453	11	or	or	CC
9937	1453	12	a	a	DT
9937	1453	13	smoked	smoke	VBN
9937	1453	14	or	or	CC
9937	1453	15	a	a	DT
9937	1453	16	corned	corn	VBN
9937	1453	17	tongue	tongue	NN
9937	1453	18	from	from	IN
9937	1453	19	which	which	WDT
9937	1453	20	the	the	DT
9937	1453	21	salt	salt	NN
9937	1453	22	has	have	VBZ
9937	1453	23	been	be	VBN
9937	1453	24	removed	remove	VBN
9937	1453	25	into	into	IN
9937	1453	26	a	a	DT
9937	1453	27	kettle	kettle	NN
9937	1453	28	of	of	IN
9937	1453	29	cold	cold	JJ
9937	1453	30	water	water	NN
9937	1453	31	and	and	CC
9937	1453	32	allow	allow	VB
9937	1453	33	it	-PRON-	PRP
9937	1453	34	to	to	TO
9937	1453	35	come	come	VB
9937	1453	36	to	to	IN
9937	1453	37	a	a	DT
9937	1453	38	boil	boil	NN
9937	1453	39	.	.	.
9937	1454	1	Skim	Skim	NNP
9937	1454	2	and	and	CC
9937	1454	3	continue	continue	VB
9937	1454	4	to	to	TO
9937	1454	5	cook	cook	VB
9937	1454	6	at	at	IN
9937	1454	7	a	a	DT
9937	1454	8	low	low	JJ
9937	1454	9	temperature	temperature	NN
9937	1454	10	for	for	IN
9937	1454	11	2	2	CD
9937	1454	12	hours	hour	NNS
9937	1454	13	.	.	.
9937	1455	1	Cool	cool	RB
9937	1455	2	enough	enough	RB
9937	1455	3	to	to	TO
9937	1455	4	handle	handle	VB
9937	1455	5	and	and	CC
9937	1455	6	then	then	RB
9937	1455	7	remove	remove	VB
9937	1455	8	the	the	DT
9937	1455	9	skin	skin	NN
9937	1455	10	and	and	CC
9937	1455	11	the	the	DT
9937	1455	12	roots	root	NNS
9937	1455	13	.	.	.
9937	1456	1	Cut	cut	VB
9937	1456	2	into	into	IN
9937	1456	3	slices	slice	NNS
9937	1456	4	and	and	CC
9937	1456	5	serve	serve	VB
9937	1456	6	hot	hot	JJ
9937	1456	7	or	or	CC
9937	1456	8	cold	cold	JJ
9937	1456	9	.	.	.
9937	1457	1	67	67	CD
9937	1457	2	.	.	.
9937	1458	1	PICKLED	PICKLED	NNP
9937	1458	2	TONGUE.--A	TONGUE.--A	-LRB-
9937	1458	3	beef	beef	NN
9937	1458	4	tongue	tongue	NN
9937	1458	5	prepared	prepare	VBN
9937	1458	6	in	in	IN
9937	1458	7	the	the	DT
9937	1458	8	manner	manner	NN
9937	1458	9	just	just	RB
9937	1458	10	explained	explain	VBN
9937	1458	11	may	may	MD
9937	1458	12	be	be	VB
9937	1458	13	treated	treat	VBN
9937	1458	14	in	in	IN
9937	1458	15	various	various	JJ
9937	1458	16	ways	way	NNS
9937	1458	17	,	,	,
9937	1458	18	but	but	CC
9937	1458	19	a	a	DT
9937	1458	20	method	method	NN
9937	1458	21	of	of	IN
9937	1458	22	preparation	preparation	NN
9937	1458	23	that	that	WDT
9937	1458	24	meets	meet	VBZ
9937	1458	25	with	with	IN
9937	1458	26	much	much	JJ
9937	1458	27	favor	favor	NN
9937	1458	28	consists	consist	VBZ
9937	1458	29	in	in	IN
9937	1458	30	pickling	pickle	VBG
9937	1458	31	it	-PRON-	PRP
9937	1458	32	.	.	.
9937	1459	1	Pickled	pickle	VBN
9937	1459	2	tongue	tongue	NN
9937	1459	3	makes	make	VBZ
9937	1459	4	an	an	DT
9937	1459	5	excellent	excellent	JJ
9937	1459	6	meat	meat	NN
9937	1459	7	when	when	WRB
9937	1459	8	a	a	DT
9937	1459	9	cold	cold	JJ
9937	1459	10	dish	dish	NN
9937	1459	11	is	be	VBZ
9937	1459	12	required	require	VBN
9937	1459	13	for	for	IN
9937	1459	14	a	a	DT
9937	1459	15	light	light	JJ
9937	1459	16	meal	meal	NN
9937	1459	17	or	or	CC
9937	1459	18	meat	meat	NN
9937	1459	19	for	for	IN
9937	1459	20	sandwiches	sandwich	NNS
9937	1459	21	is	be	VBZ
9937	1459	22	desired	desire	VBN
9937	1459	23	.	.	.
9937	1460	1	The	the	DT
9937	1460	2	pickle	pickle	NN
9937	1460	3	required	require	VBN
9937	1460	4	for	for	IN
9937	1460	5	one	one	CD
9937	1460	6	tongue	tongue	NN
9937	1460	7	contains	contain	VBZ
9937	1460	8	the	the	DT
9937	1460	9	following	follow	VBG
9937	1460	10	ingredients	ingredient	NNS
9937	1460	11	:	:	:
9937	1460	12	PICKLE	PICKLE	NNP
9937	1460	13	1	1	CD
9937	1460	14	-	-	SYM
9937	1460	15	1/2	1/2	CD
9937	1460	16	c.	c.	NN
9937	1460	17	vinegar	vinegar	NN
9937	1460	18	2	2	CD
9937	1460	19	c.	c.	NNP
9937	1460	20	water	water	NNP
9937	1460	21	1/4	1/4	CD
9937	1460	22	c.	c.	NN
9937	1460	23	sugar	sugar	NN
9937	1460	24	1	1	CD
9937	1460	25	Tb	Tb	NNP
9937	1460	26	.	.	.
9937	1461	1	salt	salt	NN
9937	1461	2	1/4	1/4	CD
9937	1461	3	Tb	Tb	NNP
9937	1461	4	.	.	.
9937	1462	1	pepper	pepper	NN
9937	1462	2	6	6	CD
9937	1462	3	cloves	clove	NNS
9937	1462	4	1	1	CD
9937	1462	5	stick	stick	NN
9937	1462	6	cinnamon	cinnamon	NN
9937	1462	7	Boil	Boil	NNP
9937	1462	8	all	all	DT
9937	1462	9	of	of	IN
9937	1462	10	these	these	DT
9937	1462	11	ingredients	ingredient	NNS
9937	1462	12	for	for	IN
9937	1462	13	a	a	DT
9937	1462	14	few	few	JJ
9937	1462	15	minutes	minute	NNS
9937	1462	16	,	,	,
9937	1462	17	then	then	RB
9937	1462	18	add	add	VB
9937	1462	19	the	the	DT
9937	1462	20	tongue	tongue	NN
9937	1462	21	,	,	,
9937	1462	22	and	and	CC
9937	1462	23	boil	boil	VB
9937	1462	24	for	for	IN
9937	1462	25	15	15	CD
9937	1462	26	minutes	minute	NNS
9937	1462	27	.	.	.
9937	1463	1	Remove	remove	VB
9937	1463	2	from	from	IN
9937	1463	3	the	the	DT
9937	1463	4	stove	stove	NN
9937	1463	5	and	and	CC
9937	1463	6	let	let	VB
9937	1463	7	stand	stand	VB
9937	1463	8	for	for	IN
9937	1463	9	24	24	CD
9937	1463	10	hours	hour	NNS
9937	1463	11	.	.	.
9937	1464	1	Slice	slice	VB
9937	1464	2	and	and	CC
9937	1464	3	serve	serve	VB
9937	1464	4	cold	cold	JJ
9937	1464	5	.	.	.
9937	1465	1	68	68	CD
9937	1465	2	.	.	.
9937	1466	1	BRAIZED	braized	NN
9937	1466	2	TONGUE.--The	TONGUE.--The	''
9937	1466	3	process	process	NN
9937	1466	4	of	of	IN
9937	1466	5	braizing	braizing	NN
9937	1466	6	may	may	MD
9937	1466	7	be	be	VB
9937	1466	8	applied	apply	VBN
9937	1466	9	to	to	IN
9937	1466	10	tongue	tongue	NN
9937	1466	11	as	as	RB
9937	1466	12	well	well	RB
9937	1466	13	as	as	IN
9937	1466	14	to	to	IN
9937	1466	15	other	other	JJ
9937	1466	16	parts	part	NNS
9937	1466	17	of	of	IN
9937	1466	18	beef	beef	NN
9937	1466	19	.	.	.
9937	1467	1	In	in	IN
9937	1467	2	fact	fact	NN
9937	1467	3	,	,	,
9937	1467	4	when	when	WRB
9937	1467	5	tongue	tongue	NN
9937	1467	6	is	be	VBZ
9937	1467	7	cooked	cook	VBN
9937	1467	8	in	in	IN
9937	1467	9	this	this	DT
9937	1467	10	way	way	NN
9937	1467	11	with	with	IN
9937	1467	12	several	several	JJ
9937	1467	13	kinds	kind	NNS
9937	1467	14	of	of	IN
9937	1467	15	vegetables	vegetable	NNS
9937	1467	16	,	,	,
9937	1467	17	it	-PRON-	PRP
9937	1467	18	makes	make	VBZ
9937	1467	19	a	a	DT
9937	1467	20	delicious	delicious	JJ
9937	1467	21	dish	dish	NN
9937	1467	22	that	that	WDT
9937	1467	23	is	be	VBZ
9937	1467	24	pleasing	pleasing	JJ
9937	1467	25	to	to	IN
9937	1467	26	most	most	JJS
9937	1467	27	persons	person	NNS
9937	1467	28	.	.	.
9937	1468	1	BRAIZED	braized	NN
9937	1468	2	TONGUE	tongue	FW
9937	1468	3	(	(	-LRB-
9937	1468	4	Sufficient	sufficient	JJ
9937	1468	5	to	to	TO
9937	1468	6	Serve	serve	VB
9937	1468	7	Eight	eight	CD
9937	1468	8	)	)	-RRB-
9937	1468	9	1	1	CD
9937	1468	10	fresh	fresh	JJ
9937	1468	11	tongue	tongue	NN
9937	1468	12	1/3	1/3	CD
9937	1468	13	c.	c.	NN
9937	1468	14	diced	dice	VBN
9937	1468	15	carrots	carrots	NNP
9937	1468	16	1/3	1/3	CD
9937	1468	17	c.	c.	NN
9937	1468	18	diced	dice	VBN
9937	1468	19	onions	onion	NNS
9937	1468	20	1/3	1/3	CD
9937	1468	21	c.	c.	NN
9937	1468	22	diced	dice	VBD
9937	1468	23	celery	celery	NNP
9937	1468	24	1	1	CD
9937	1468	25	c.	c.	NN
9937	1468	26	stewed	stew	VBD
9937	1468	27	tomatoes	tomatoes	NNP
9937	1468	28	2	2	CD
9937	1468	29	c.	c.	NN
9937	1468	30	water	water	NN
9937	1468	31	in	in	IN
9937	1468	32	which	which	WDT
9937	1468	33	tongue	tongue	NN
9937	1468	34	is	be	VBZ
9937	1468	35	boiled	boil	VBN
9937	1468	36	Boil	Boil	NNP
9937	1468	37	the	the	DT
9937	1468	38	tongue	tongue	NN
9937	1468	39	as	as	RB
9937	1468	40	previously	previously	RB
9937	1468	41	directed	direct	VBN
9937	1468	42	,	,	,
9937	1468	43	and	and	CC
9937	1468	44	then	then	RB
9937	1468	45	skin	skin	VB
9937	1468	46	it	-PRON-	PRP
9937	1468	47	and	and	CC
9937	1468	48	remove	remove	VB
9937	1468	49	the	the	DT
9937	1468	50	roots	root	NNS
9937	1468	51	.	.	.
9937	1469	1	Place	place	VB
9937	1469	2	it	-PRON-	PRP
9937	1469	3	in	in	IN
9937	1469	4	a	a	DT
9937	1469	5	long	long	JJ
9937	1469	6	pan	pan	NN
9937	1469	7	and	and	CC
9937	1469	8	pour	pour	VB
9937	1469	9	over	over	IN
9937	1469	10	it	-PRON-	PRP
9937	1469	11	the	the	DT
9937	1469	12	carrots	carrot	NNS
9937	1469	13	,	,	,
9937	1469	14	onions	onion	NNS
9937	1469	15	,	,	,
9937	1469	16	celery	celery	NN
9937	1469	17	,	,	,
9937	1469	18	stewed	stewed	JJ
9937	1469	19	tomatoes	tomato	NNS
9937	1469	20	,	,	,
9937	1469	21	and	and	CC
9937	1469	22	the	the	DT
9937	1469	23	water	water	NN
9937	1469	24	.	.	.
9937	1470	1	Cover	cover	VB
9937	1470	2	tight	tight	JJ
9937	1470	3	and	and	CC
9937	1470	4	bake	bake	VB
9937	1470	5	in	in	RP
9937	1470	6	a	a	DT
9937	1470	7	slow	slow	JJ
9937	1470	8	oven	oven	NN
9937	1470	9	for	for	IN
9937	1470	10	2	2	CD
9937	1470	11	hours	hour	NNS
9937	1470	12	.	.	.
9937	1471	1	Serve	serve	VB
9937	1471	2	on	on	IN
9937	1471	3	a	a	DT
9937	1471	4	platter	platter	NN
9937	1471	5	with	with	IN
9937	1471	6	the	the	DT
9937	1471	7	vegetables	vegetable	NNS
9937	1471	8	and	and	CC
9937	1471	9	sauce	sauce	NN
9937	1471	10	.	.	.
9937	1472	1	69	69	CD
9937	1472	2	.	.	.
9937	1473	1	STUFFED	STUFFED	NNP
9937	1473	2	HEART.--If	HEART.--If	NNP
9937	1473	3	a	a	DT
9937	1473	4	stuffed	stuff	VBN
9937	1473	5	meat	meat	NN
9937	1473	6	is	be	VBZ
9937	1473	7	desired	desire	VBN
9937	1473	8	,	,	,
9937	1473	9	nothing	nothing	NN
9937	1473	10	more	more	RBR
9937	1473	11	appetizing	appetizing	JJ
9937	1473	12	can	can	MD
9937	1473	13	be	be	VB
9937	1473	14	found	find	VBN
9937	1473	15	than	than	IN
9937	1473	16	stuffed	stuff	VBN
9937	1473	17	heart	heart	NN
9937	1473	18	.	.	.
9937	1474	1	For	for	IN
9937	1474	2	this	this	DT
9937	1474	3	purpose	purpose	NN
9937	1474	4	the	the	DT
9937	1474	5	heart	heart	NN
9937	1474	6	of	of	IN
9937	1474	7	a	a	DT
9937	1474	8	young	young	JJ
9937	1474	9	beef	beef	NN
9937	1474	10	should	should	MD
9937	1474	11	be	be	VB
9937	1474	12	selected	select	VBN
9937	1474	13	in	in	IN
9937	1474	14	order	order	NN
9937	1474	15	that	that	IN
9937	1474	16	a	a	DT
9937	1474	17	tender	tender	NN
9937	1474	18	dish	dish	NN
9937	1474	19	will	will	MD
9937	1474	20	result	result	VB
9937	1474	21	.	.	.
9937	1475	1	After	after	IN
9937	1475	2	washing	wash	VBG
9937	1475	3	the	the	DT
9937	1475	4	heart	heart	NN
9937	1475	5	and	and	CC
9937	1475	6	removing	remove	VBG
9937	1475	7	the	the	DT
9937	1475	8	veins	vein	NNS
9937	1475	9	and	and	CC
9937	1475	10	the	the	DT
9937	1475	11	arteries	artery	NNS
9937	1475	12	,	,	,
9937	1475	13	make	make	VB
9937	1475	14	a	a	DT
9937	1475	15	stuffing	stuffing	NN
9937	1475	16	like	like	IN
9937	1475	17	that	that	DT
9937	1475	18	given	give	VBN
9937	1475	19	for	for	IN
9937	1475	20	rolled	roll	VBN
9937	1475	21	beefsteak	beefsteak	NN
9937	1475	22	in	in	IN
9937	1475	23	Art	art	NN
9937	1475	24	.	.	.
9937	1476	1	45	45	CD
9937	1476	2	.	.	.
9937	1477	1	Stuff	stuff	NN
9937	1477	2	the	the	DT
9937	1477	3	heart	heart	NN
9937	1477	4	with	with	IN
9937	1477	5	this	this	DT
9937	1477	6	dressing	dressing	NN
9937	1477	7	,	,	,
9937	1477	8	sprinkle	sprinkle	VB
9937	1477	9	salt	salt	NN
9937	1477	10	and	and	CC
9937	1477	11	pepper	pepper	NN
9937	1477	12	over	over	IN
9937	1477	13	it	-PRON-	PRP
9937	1477	14	,	,	,
9937	1477	15	and	and	CC
9937	1477	16	roll	roll	VB
9937	1477	17	it	-PRON-	PRP
9937	1477	18	in	in	IN
9937	1477	19	flour	flour	NN
9937	1477	20	.	.	.
9937	1478	1	Lay	lay	VB
9937	1478	2	several	several	JJ
9937	1478	3	strips	strip	NNS
9937	1478	4	of	of	IN
9937	1478	5	bacon	bacon	NN
9937	1478	6	or	or	CC
9937	1478	7	salt	salt	NN
9937	1478	8	pork	pork	NN
9937	1478	9	across	across	IN
9937	1478	10	the	the	DT
9937	1478	11	top	top	NN
9937	1478	12	,	,	,
9937	1478	13	place	place	NN
9937	1478	14	in	in	IN
9937	1478	15	a	a	DT
9937	1478	16	baking	baking	NN
9937	1478	17	pan	pan	NN
9937	1478	18	,	,	,
9937	1478	19	and	and	CC
9937	1478	20	pour	pour	VB
9937	1478	21	1	1	CD
9937	1478	22	cupful	cupful	NN
9937	1478	23	of	of	IN
9937	1478	24	water	water	NN
9937	1478	25	into	into	IN
9937	1478	26	the	the	DT
9937	1478	27	pan	pan	NN
9937	1478	28	.	.	.
9937	1479	1	Cover	cover	VB
9937	1479	2	the	the	DT
9937	1479	3	pan	pan	NN
9937	1479	4	tight	tight	JJ
9937	1479	5	,	,	,
9937	1479	6	set	set	VBD
9937	1479	7	it	-PRON-	PRP
9937	1479	8	in	in	IN
9937	1479	9	a	a	DT
9937	1479	10	hot	hot	JJ
9937	1479	11	oven	oven	NN
9937	1479	12	,	,	,
9937	1479	13	and	and	CC
9937	1479	14	bake	bake	VB
9937	1479	15	slowly	slowly	RB
9937	1479	16	for	for	IN
9937	1479	17	2	2	CD
9937	1479	18	or	or	CC
9937	1479	19	3	3	CD
9937	1479	20	hours	hour	NNS
9937	1479	21	,	,	,
9937	1479	22	depending	depend	VBG
9937	1479	23	on	on	IN
9937	1479	24	the	the	DT
9937	1479	25	size	size	NN
9937	1479	26	of	of	IN
9937	1479	27	the	the	DT
9937	1479	28	heart	heart	NN
9937	1479	29	.	.	.
9937	1480	1	Add	add	VB
9937	1480	2	water	water	NN
9937	1480	3	as	as	IN
9937	1480	4	the	the	DT
9937	1480	5	water	water	NN
9937	1480	6	in	in	IN
9937	1480	7	the	the	DT
9937	1480	8	pan	pan	NN
9937	1480	9	evaporates	evaporate	NNS
9937	1480	10	,	,	,
9937	1480	11	and	and	CC
9937	1480	12	baste	baste	VB
9937	1480	13	the	the	DT
9937	1480	14	heart	heart	NN
9937	1480	15	frequently	frequently	RB
9937	1480	16	.	.	.
9937	1481	1	When	when	WRB
9937	1481	2	it	-PRON-	PRP
9937	1481	3	has	have	VBZ
9937	1481	4	baked	bake	VBN
9937	1481	5	sufficiently	sufficiently	RB
9937	1481	6	,	,	,
9937	1481	7	remove	remove	VB
9937	1481	8	to	to	IN
9937	1481	9	a	a	DT
9937	1481	10	platter	platter	NN
9937	1481	11	and	and	CC
9937	1481	12	serve	serve	VB
9937	1481	13	at	at	IN
9937	1481	14	once	once	RB
9937	1481	15	.	.	.
9937	1482	1	MAKING	make	VBG
9937	1482	2	GRAVY	GRAVY	NNP
9937	1482	3	70	70	CD
9937	1482	4	.	.	.
9937	1483	1	To	to	IN
9937	1483	2	meats	meat	NNS
9937	1483	3	prepared	prepare	VBN
9937	1483	4	in	in	IN
9937	1483	5	various	various	JJ
9937	1483	6	ways	way	NNS
9937	1483	7	,	,	,
9937	1483	8	gravy	gravy	NN
9937	1483	9	--	--	:
9937	1483	10	that	that	RB
9937	1483	11	is	is	RB
9937	1483	12	,	,	,
9937	1483	13	the	the	DT
9937	1483	14	sauce	sauce	NN
9937	1483	15	made	make	VBN
9937	1483	16	from	from	IN
9937	1483	17	the	the	DT
9937	1483	18	drippings	dripping	NNS
9937	1483	19	or	or	CC
9937	1483	20	juices	juice	NNS
9937	1483	21	that	that	WDT
9937	1483	22	cook	cook	VBP
9937	1483	23	out	out	IN
9937	1483	24	of	of	IN
9937	1483	25	steaks	steak	NNS
9937	1483	26	,	,	,
9937	1483	27	roasts	roast	NNS
9937	1483	28	,	,	,
9937	1483	29	and	and	CC
9937	1483	30	stews	stew	NNS
9937	1483	31	,	,	,
9937	1483	32	or	or	CC
9937	1483	33	from	from	IN
9937	1483	34	the	the	DT
9937	1483	35	broth	broth	NN
9937	1483	36	actually	actually	RB
9937	1483	37	cooked	cook	VBN
9937	1483	38	from	from	IN
9937	1483	39	the	the	DT
9937	1483	40	meat	meat	NN
9937	1483	41	as	as	IN
9937	1483	42	for	for	IN
9937	1483	43	soup	soup	NN
9937	1483	44	--	--	:
9937	1483	45	is	be	VBZ
9937	1483	46	a	a	DT
9937	1483	47	valuable	valuable	JJ
9937	1483	48	addition	addition	NN
9937	1483	49	,	,	,
9937	1483	50	particularly	particularly	RB
9937	1483	51	if	if	IN
9937	1483	52	it	-PRON-	PRP
9937	1483	53	is	be	VBZ
9937	1483	54	well	well	RB
9937	1483	55	made	make	VBN
9937	1483	56	and	and	CC
9937	1483	57	properly	properly	RB
9937	1483	58	seasoned	season	VBN
9937	1483	59	.	.	.
9937	1484	1	A	a	DT
9937	1484	2	point	point	NN
9937	1484	3	to	to	TO
9937	1484	4	remember	remember	VB
9937	1484	5	in	in	IN
9937	1484	6	this	this	DT
9937	1484	7	connection	connection	NN
9937	1484	8	is	be	VBZ
9937	1484	9	that	that	IN
9937	1484	10	gravy	gravy	NN
9937	1484	11	should	should	MD
9937	1484	12	be	be	VB
9937	1484	13	entirely	entirely	RB
9937	1484	14	free	free	JJ
9937	1484	15	from	from	IN
9937	1484	16	lumps	lump	NNS
9937	1484	17	and	and	CC
9937	1484	18	not	not	RB
9937	1484	19	too	too	RB
9937	1484	20	thick	thick	JJ
9937	1484	21	.	.	.
9937	1485	1	It	-PRON-	PRP
9937	1485	2	will	will	MD
9937	1485	3	be	be	VB
9937	1485	4	of	of	IN
9937	1485	5	the	the	DT
9937	1485	6	right	right	JJ
9937	1485	7	thickness	thickness	NN
9937	1485	8	if	if	IN
9937	1485	9	1	1	CD
9937	1485	10	to	to	IN
9937	1485	11	2	2	CD
9937	1485	12	level	level	NN
9937	1485	13	tablespoonfuls	tablespoonful	NNS
9937	1485	14	of	of	IN
9937	1485	15	flour	flour	NN
9937	1485	16	is	be	VBZ
9937	1485	17	used	use	VBN
9937	1485	18	for	for	IN
9937	1485	19	each	each	DT
9937	1485	20	pint	pint	NN
9937	1485	21	of	of	IN
9937	1485	22	liquid	liquid	NN
9937	1485	23	.	.	.
9937	1486	1	It	-PRON-	PRP
9937	1486	2	should	should	MD
9937	1486	3	also	also	RB
9937	1486	4	be	be	VB
9937	1486	5	kept	keep	VBN
9937	1486	6	in	in	IN
9937	1486	7	mind	mind	NN
9937	1486	8	that	that	IN
9937	1486	9	the	the	DT
9937	1486	10	best	good	JJS
9937	1486	11	gravy	gravy	NN
9937	1486	12	is	be	VBZ
9937	1486	13	made	make	VBN
9937	1486	14	from	from	IN
9937	1486	15	the	the	DT
9937	1486	16	brown	brown	JJ
9937	1486	17	drippings	dripping	NNS
9937	1486	18	that	that	WDT
9937	1486	19	contain	contain	VBP
9937	1486	20	some	some	DT
9937	1486	21	fat	fat	NN
9937	1486	22	.	.	.
9937	1487	1	To	to	TO
9937	1487	2	make	make	VB
9937	1487	3	gravy	gravy	NN
9937	1487	4	,	,	,
9937	1487	5	remove	remove	VB
9937	1487	6	any	any	DT
9937	1487	7	excess	excess	NN
9937	1487	8	of	of	IN
9937	1487	9	fat	fat	NN
9937	1487	10	that	that	WDT
9937	1487	11	is	be	VBZ
9937	1487	12	not	not	RB
9937	1487	13	required	require	VBN
9937	1487	14	,	,	,
9937	1487	15	and	and	CC
9937	1487	16	then	then	RB
9937	1487	17	pour	pour	VB
9937	1487	18	a	a	DT
9937	1487	19	little	little	JJ
9937	1487	20	hot	hot	JJ
9937	1487	21	water	water	NN
9937	1487	22	into	into	IN
9937	1487	23	the	the	DT
9937	1487	24	pan	pan	NN
9937	1487	25	in	in	IN
9937	1487	26	order	order	NN
9937	1487	27	to	to	TO
9937	1487	28	dissolve	dissolve	VB
9937	1487	29	the	the	DT
9937	1487	30	drippings	dripping	NNS
9937	1487	31	that	that	WDT
9937	1487	32	are	be	VBP
9937	1487	33	to	to	TO
9937	1487	34	be	be	VB
9937	1487	35	used	use	VBN
9937	1487	36	.	.	.
9937	1488	1	Add	add	VB
9937	1488	2	the	the	DT
9937	1488	3	flour	flour	NN
9937	1488	4	to	to	IN
9937	1488	5	the	the	DT
9937	1488	6	fat	fat	NN
9937	1488	7	,	,	,
9937	1488	8	stirring	stir	VBG
9937	1488	9	until	until	IN
9937	1488	10	a	a	DT
9937	1488	11	smooth	smooth	JJ
9937	1488	12	paste	paste	NN
9937	1488	13	is	be	VBZ
9937	1488	14	formed	form	VBN
9937	1488	15	.	.	.
9937	1489	1	Then	then	RB
9937	1489	2	add	add	VB
9937	1489	3	the	the	DT
9937	1489	4	liquid	liquid	NN
9937	1489	5	,	,	,
9937	1489	6	which	which	WDT
9937	1489	7	may	may	MD
9937	1489	8	be	be	VB
9937	1489	9	water	water	NN
9937	1489	10	or	or	CC
9937	1489	11	milk	milk	NN
9937	1489	12	,	,	,
9937	1489	13	and	and	CC
9937	1489	14	stir	stir	VB
9937	1489	15	quickly	quickly	RB
9937	1489	16	to	to	TO
9937	1489	17	prevent	prevent	VB
9937	1489	18	the	the	DT
9937	1489	19	formation	formation	NN
9937	1489	20	of	of	IN
9937	1489	21	lumps	lump	NNS
9937	1489	22	.	.	.
9937	1490	1	Season	season	NN
9937	1490	2	well	well	RB
9937	1490	3	with	with	IN
9937	1490	4	salt	salt	NN
9937	1490	5	and	and	CC
9937	1490	6	pepper	pepper	NN
9937	1490	7	.	.	.
9937	1491	1	Another	another	DT
9937	1491	2	method	method	NN
9937	1491	3	that	that	WDT
9937	1491	4	also	also	RB
9937	1491	5	proves	prove	VBZ
9937	1491	6	satisfactory	satisfactory	JJ
9937	1491	7	is	be	VBZ
9937	1491	8	to	to	TO
9937	1491	9	mix	mix	VB
9937	1491	10	the	the	DT
9937	1491	11	flour	flour	NN
9937	1491	12	and	and	CC
9937	1491	13	liquid	liquid	NN
9937	1491	14	and	and	CC
9937	1491	15	then	then	RB
9937	1491	16	add	add	VB
9937	1491	17	them	-PRON-	PRP
9937	1491	18	to	to	IN
9937	1491	19	the	the	DT
9937	1491	20	fat	fat	NN
9937	1491	21	that	that	WDT
9937	1491	22	remains	remain	VBZ
9937	1491	23	in	in	IN
9937	1491	24	the	the	DT
9937	1491	25	pan	pan	NN
9937	1491	26	in	in	IN
9937	1491	27	which	which	WDT
9937	1491	28	the	the	DT
9937	1491	29	meat	meat	NN
9937	1491	30	has	have	VBZ
9937	1491	31	been	be	VBN
9937	1491	32	cooked	cook	VBN
9937	1491	33	.	.	.
9937	1492	1	TRYING	try	VBG
9937	1492	2	OUT	out	RP
9937	1492	3	SUET	SUET	NNP
9937	1492	4	AND	and	CC
9937	1492	5	OTHER	OTHER	NNP
9937	1492	6	FATS	FATS	NNP
9937	1492	7	71	71	CD
9937	1492	8	.	.	.
9937	1493	1	The	the	DT
9937	1493	2	suet	suet	NN
9937	1493	3	obtained	obtain	VBD
9937	1493	4	from	from	IN
9937	1493	5	beef	beef	NN
9937	1493	6	is	be	VBZ
9937	1493	7	a	a	DT
9937	1493	8	valuable	valuable	JJ
9937	1493	9	source	source	NN
9937	1493	10	of	of	IN
9937	1493	11	fat	fat	NN
9937	1493	12	for	for	IN
9937	1493	13	cooking	cooking	NN
9937	1493	14	,	,	,
9937	1493	15	and	and	CC
9937	1493	16	it	-PRON-	PRP
9937	1493	17	should	should	MD
9937	1493	18	therefore	therefore	RB
9937	1493	19	never	never	RB
9937	1493	20	be	be	VB
9937	1493	21	thrown	throw	VBN
9937	1493	22	away	away	RB
9937	1493	23	.	.	.
9937	1494	1	The	the	DT
9937	1494	2	process	process	NN
9937	1494	3	of	of	IN
9937	1494	4	obtaining	obtain	VBG
9937	1494	5	the	the	DT
9937	1494	6	fat	fat	NN
9937	1494	7	from	from	IN
9937	1494	8	suet	suet	NN
9937	1494	9	is	be	VBZ
9937	1494	10	called	call	VBN
9937	1494	11	_	_	NNP
9937	1494	12	trying	try	VBG
9937	1494	13	_	_	NNP
9937	1494	14	,	,	,
9937	1494	15	and	and	CC
9937	1494	16	it	-PRON-	PRP
9937	1494	17	is	be	VBZ
9937	1494	18	always	always	RB
9937	1494	19	practiced	practice	VBN
9937	1494	20	in	in	IN
9937	1494	21	homes	home	NNS
9937	1494	22	where	where	WRB
9937	1494	23	economy	economy	NN
9937	1494	24	is	be	VBZ
9937	1494	25	the	the	DT
9937	1494	26	rule	rule	NN
9937	1494	27	.	.	.
9937	1495	1	To	to	TO
9937	1495	2	try	try	VB
9937	1495	3	out	out	RP
9937	1495	4	suet	suet	NN
9937	1495	5	,	,	,
9937	1495	6	cut	cut	VB
9937	1495	7	the	the	DT
9937	1495	8	pieces	piece	NNS
9937	1495	9	into	into	IN
9937	1495	10	half	half	JJ
9937	1495	11	-	-	HYPH
9937	1495	12	inch	inch	NN
9937	1495	13	cubes	cube	NNS
9937	1495	14	,	,	,
9937	1495	15	place	place	VB
9937	1495	16	them	-PRON-	PRP
9937	1495	17	in	in	IN
9937	1495	18	a	a	DT
9937	1495	19	heavy	heavy	JJ
9937	1495	20	frying	frying	NN
9937	1495	21	pan	pan	NN
9937	1495	22	,	,	,
9937	1495	23	and	and	CC
9937	1495	24	cover	cover	VB
9937	1495	25	them	-PRON-	PRP
9937	1495	26	with	with	IN
9937	1495	27	hot	hot	JJ
9937	1495	28	water	water	NN
9937	1495	29	.	.	.
9937	1496	1	Allow	allow	VB
9937	1496	2	this	this	DT
9937	1496	3	to	to	TO
9937	1496	4	come	come	VB
9937	1496	5	to	to	IN
9937	1496	6	a	a	DT
9937	1496	7	boil	boil	NN
9937	1496	8	and	and	CC
9937	1496	9	cook	cook	NN
9937	1496	10	until	until	IN
9937	1496	11	the	the	DT
9937	1496	12	water	water	NN
9937	1496	13	has	have	VBZ
9937	1496	14	evaporated	evaporate	VBN
9937	1496	15	.	.	.
9937	1497	1	Continue	continue	VB
9937	1497	2	the	the	DT
9937	1497	3	heating	heating	NN
9937	1497	4	until	until	IN
9937	1497	5	all	all	PDT
9937	1497	6	the	the	DT
9937	1497	7	fat	fat	NN
9937	1497	8	has	have	VBZ
9937	1497	9	been	be	VBN
9937	1497	10	drawn	draw	VBN
9937	1497	11	from	from	IN
9937	1497	12	the	the	DT
9937	1497	13	tissue	tissue	NN
9937	1497	14	.	.	.
9937	1498	1	Then	then	RB
9937	1498	2	pour	pour	VB
9937	1498	3	off	off	RP
9937	1498	4	all	all	PDT
9937	1498	5	the	the	DT
9937	1498	6	liquid	liquid	JJ
9937	1498	7	fat	fat	NN
9937	1498	8	and	and	CC
9937	1498	9	squeeze	squeeze	VB
9937	1498	10	the	the	DT
9937	1498	11	remaining	remaining	JJ
9937	1498	12	suet	suet	NN
9937	1498	13	with	with	IN
9937	1498	14	a	a	DT
9937	1498	15	potato	potato	NN
9937	1498	16	masher	masher	NN
9937	1498	17	or	or	CC
9937	1498	18	in	in	IN
9937	1498	19	a	a	DT
9937	1498	20	fruit	fruit	NN
9937	1498	21	press	press	NN
9937	1498	22	.	.	.
9937	1499	1	Clean	clean	JJ
9937	1499	2	glass	glass	NN
9937	1499	3	or	or	CC
9937	1499	4	earthen	earthen	JJ
9937	1499	5	jars	jar	NNS
9937	1499	6	are	be	VBP
9937	1499	7	good	good	JJ
9937	1499	8	receptacles	receptacle	NNS
9937	1499	9	in	in	IN
9937	1499	10	which	which	WDT
9937	1499	11	to	to	TO
9937	1499	12	keep	keep	VB
9937	1499	13	the	the	DT
9937	1499	14	fat	fat	NN
9937	1499	15	thus	thus	RB
9937	1499	16	recovered	recover	VBD
9937	1499	17	from	from	IN
9937	1499	18	the	the	DT
9937	1499	19	suet	suet	NN
9937	1499	20	.	.	.
9937	1500	1	To	to	TO
9937	1500	2	try	try	VB
9937	1500	3	out	out	RP
9937	1500	4	other	other	JJ
9937	1500	5	fats	fat	NNS
9937	1500	6	,	,	,
9937	1500	7	proceed	proceed	VB
9937	1500	8	in	in	IN
9937	1500	9	the	the	DT
9937	1500	10	same	same	JJ
9937	1500	11	way	way	NN
9937	1500	12	as	as	IN
9937	1500	13	for	for	IN
9937	1500	14	trying	try	VBG
9937	1500	15	out	out	RP
9937	1500	16	suet	suet	NN
9937	1500	17	.	.	.
9937	1501	1	Such	such	JJ
9937	1501	2	fats	fat	NNS
9937	1501	3	may	may	MD
9937	1501	4	be	be	VB
9937	1501	5	tried	try	VBN
9937	1501	6	by	by	IN
9937	1501	7	heating	heat	VBG
9937	1501	8	them	-PRON-	PRP
9937	1501	9	in	in	IN
9937	1501	10	a	a	DT
9937	1501	11	pan	pan	NN
9937	1501	12	without	without	IN
9937	1501	13	water	water	NN
9937	1501	14	,	,	,
9937	1501	15	provided	provide	VBD
9937	1501	16	the	the	DT
9937	1501	17	work	work	NN
9937	1501	18	is	be	VBZ
9937	1501	19	done	do	VBN
9937	1501	20	carefully	carefully	RB
9937	1501	21	enough	enough	RB
9937	1501	22	to	to	TO
9937	1501	23	prevent	prevent	VB
9937	1501	24	them	-PRON-	PRP
9937	1501	25	from	from	IN
9937	1501	26	scorching	scorch	VBG
9937	1501	27	.	.	.
9937	1502	1	PREPARATION	preparation	NN
9937	1502	2	OF	of	IN
9937	1502	3	LEFT	left	JJ
9937	1502	4	-	-	HYPH
9937	1502	5	OVER	over	NN
9937	1502	6	BEEF	BEEF	NNP
9937	1502	7	72	72	CD
9937	1502	8	.	.	.
9937	1503	1	As	as	IN
9937	1503	2	has	have	VBZ
9937	1503	3	been	be	VBN
9937	1503	4	shown	show	VBN
9937	1503	5	,	,	,
9937	1503	6	meat	meat	NN
9937	1503	7	is	be	VBZ
9937	1503	8	both	both	CC
9937	1503	9	an	an	DT
9937	1503	10	expensive	expensive	JJ
9937	1503	11	and	and	CC
9937	1503	12	a	a	DT
9937	1503	13	perishable	perishable	JJ
9937	1503	14	food	food	NN
9937	1503	15	.	.	.
9937	1504	1	Therefore	therefore	RB
9937	1504	2	,	,	,
9937	1504	3	some	some	DT
9937	1504	4	use	use	NN
9937	1504	5	should	should	MD
9937	1504	6	be	be	VB
9937	1504	7	made	make	VBN
9937	1504	8	of	of	IN
9937	1504	9	every	every	DT
9937	1504	10	left	left	NN
9937	1504	11	-	-	HYPH
9937	1504	12	over	over	RP
9937	1504	13	bit	bit	NN
9937	1504	14	of	of	IN
9937	1504	15	it	-PRON-	PRP
9937	1504	16	,	,	,
9937	1504	17	no	no	RB
9937	1504	18	matter	matter	RB
9937	1504	19	how	how	WRB
9937	1504	20	small	small	JJ
9937	1504	21	,	,	,
9937	1504	22	and	and	CC
9937	1504	23	it	-PRON-	PRP
9937	1504	24	should	should	MD
9937	1504	25	be	be	VB
9937	1504	26	disposed	dispose	VBN
9937	1504	27	of	of	IN
9937	1504	28	quickly	quickly	RB
9937	1504	29	in	in	IN
9937	1504	30	order	order	NN
9937	1504	31	to	to	TO
9937	1504	32	prevent	prevent	VB
9937	1504	33	it	-PRON-	PRP
9937	1504	34	from	from	IN
9937	1504	35	spoiling	spoil	VBG
9937	1504	36	.	.	.
9937	1505	1	A	a	DT
9937	1505	2	point	point	NN
9937	1505	3	that	that	WDT
9937	1505	4	should	should	MD
9937	1505	5	not	not	RB
9937	1505	6	be	be	VB
9937	1505	7	overlooked	overlook	VBN
9937	1505	8	in	in	IN
9937	1505	9	the	the	DT
9937	1505	10	use	use	NN
9937	1505	11	of	of	IN
9937	1505	12	left	left	JJ
9937	1505	13	-	-	HYPH
9937	1505	14	over	over	RP
9937	1505	15	meats	meat	NNS
9937	1505	16	,	,	,
9937	1505	17	however	however	RB
9937	1505	18	,	,	,
9937	1505	19	is	be	VBZ
9937	1505	20	that	that	IN
9937	1505	21	they	-PRON-	PRP
9937	1505	22	should	should	MD
9937	1505	23	be	be	VB
9937	1505	24	prepared	prepare	VBN
9937	1505	25	so	so	IN
9937	1505	26	as	as	IN
9937	1505	27	to	to	TO
9937	1505	28	be	be	VB
9937	1505	29	a	a	DT
9937	1505	30	contrast	contrast	NN
9937	1505	31	to	to	IN
9937	1505	32	the	the	DT
9937	1505	33	original	original	JJ
9937	1505	34	preparation	preparation	NN
9937	1505	35	and	and	CC
9937	1505	36	thus	thus	RB
9937	1505	37	avoid	avoid	VB
9937	1505	38	monotony	monotony	NN
9937	1505	39	in	in	IN
9937	1505	40	the	the	DT
9937	1505	41	food	food	NN
9937	1505	42	served	serve	VBD
9937	1505	43	.	.	.
9937	1506	1	This	this	DT
9937	1506	2	variation	variation	NN
9937	1506	3	may	may	MD
9937	1506	4	be	be	VB
9937	1506	5	accomplished	accomplish	VBN
9937	1506	6	by	by	IN
9937	1506	7	adding	add	VBG
9937	1506	8	other	other	JJ
9937	1506	9	foods	food	NNS
9937	1506	10	and	and	CC
9937	1506	11	seasonings	seasoning	NNS
9937	1506	12	and	and	CC
9937	1506	13	by	by	IN
9937	1506	14	changing	change	VBG
9937	1506	15	the	the	DT
9937	1506	16	appearance	appearance	NN
9937	1506	17	as	as	RB
9937	1506	18	much	much	RB
9937	1506	19	as	as	IN
9937	1506	20	possible	possible	JJ
9937	1506	21	.	.	.
9937	1507	1	For	for	IN
9937	1507	2	instance	instance	NN
9937	1507	3	,	,	,
9937	1507	4	what	what	WP
9937	1507	5	remains	remain	VBZ
9937	1507	6	from	from	IN
9937	1507	7	a	a	DT
9937	1507	8	roast	roast	NN
9937	1507	9	of	of	IN
9937	1507	10	beef	beef	NN
9937	1507	11	may	may	MD
9937	1507	12	be	be	VB
9937	1507	13	cut	cut	VBN
9937	1507	14	in	in	IN
9937	1507	15	thin	thin	JJ
9937	1507	16	slices	slice	NNS
9937	1507	17	and	and	CC
9937	1507	18	garnished	garnish	VBD
9937	1507	19	to	to	TO
9937	1507	20	make	make	VB
9937	1507	21	an	an	DT
9937	1507	22	attractive	attractive	JJ
9937	1507	23	dish	dish	NN
9937	1507	24	;	;	:
9937	1507	25	or	or	CC
9937	1507	26	,	,	,
9937	1507	27	left	leave	VBN
9937	1507	28	-	-	HYPH
9937	1507	29	over	over	RP
9937	1507	30	meat	meat	NN
9937	1507	31	may	may	MD
9937	1507	32	be	be	VB
9937	1507	33	made	make	VBN
9937	1507	34	very	very	RB
9937	1507	35	appetizing	appetizing	JJ
9937	1507	36	by	by	IN
9937	1507	37	cutting	cut	VBG
9937	1507	38	it	-PRON-	PRP
9937	1507	39	into	into	IN
9937	1507	40	cubes	cube	NNS
9937	1507	41	,	,	,
9937	1507	42	reheating	reheat	VBG
9937	1507	43	it	-PRON-	PRP
9937	1507	44	in	in	IN
9937	1507	45	gravy	gravy	NNP
9937	1507	46	or	or	CC
9937	1507	47	white	white	JJ
9937	1507	48	sauce	sauce	NN
9937	1507	49	,	,	,
9937	1507	50	and	and	CC
9937	1507	51	serving	serve	VBG
9937	1507	52	it	-PRON-	PRP
9937	1507	53	over	over	IN
9937	1507	54	toast	toast	NN
9937	1507	55	or	or	CC
9937	1507	56	potato	potato	NN
9937	1507	57	patties	patty	NNS
9937	1507	58	.	.	.
9937	1508	1	Then	then	RB
9937	1508	2	there	there	EX
9937	1508	3	is	be	VBZ
9937	1508	4	the	the	DT
9937	1508	5	sandwich	sandwich	NN
9937	1508	6	,	,	,
9937	1508	7	which	which	WDT
9937	1508	8	always	always	RB
9937	1508	9	finds	find	VBZ
9937	1508	10	a	a	DT
9937	1508	11	place	place	NN
9937	1508	12	in	in	IN
9937	1508	13	the	the	DT
9937	1508	14	luncheon	luncheon	NN
9937	1508	15	.	.	.
9937	1509	1	The	the	DT
9937	1509	2	meat	meat	NN
9937	1509	3	used	use	VBN
9937	1509	4	for	for	IN
9937	1509	5	this	this	DT
9937	1509	6	purpose	purpose	NN
9937	1509	7	may	may	MD
9937	1509	8	be	be	VB
9937	1509	9	sliced	slice	VBN
9937	1509	10	thin	thin	JJ
9937	1509	11	or	or	CC
9937	1509	12	it	-PRON-	PRP
9937	1509	13	may	may	MD
9937	1509	14	be	be	VB
9937	1509	15	chopped	chop	VBN
9937	1509	16	fine	fine	JJ
9937	1509	17	,	,	,
9937	1509	18	and	and	CC
9937	1509	19	then	then	RB
9937	1509	20	,	,	,
9937	1509	21	to	to	TO
9937	1509	22	increase	increase	VB
9937	1509	23	the	the	DT
9937	1509	24	quantity	quantity	NN
9937	1509	25	,	,	,
9937	1509	26	mixed	mix	VBN
9937	1509	27	with	with	IN
9937	1509	28	salad	salad	NN
9937	1509	29	dressing	dressing	NN
9937	1509	30	,	,	,
9937	1509	31	celery	celery	NN
9937	1509	32	,	,	,
9937	1509	33	olives	olive	NNS
9937	1509	34	,	,	,
9937	1509	35	chopped	chop	VBN
9937	1509	36	pickles	pickle	NNS
9937	1509	37	,	,	,
9937	1509	38	etc	etc	FW
9937	1509	39	.	.	.
9937	1510	1	An	an	DT
9937	1510	2	excellent	excellent	JJ
9937	1510	3	sandwich	sandwich	NN
9937	1510	4	is	be	VBZ
9937	1510	5	made	make	VBN
9937	1510	6	by	by	IN
9937	1510	7	placing	place	VBG
9937	1510	8	thin	thin	JJ
9937	1510	9	slices	slice	NNS
9937	1510	10	of	of	IN
9937	1510	11	roast	roast	NN
9937	1510	12	beef	beef	NN
9937	1510	13	between	between	IN
9937	1510	14	two	two	CD
9937	1510	15	slices	slice	NNS
9937	1510	16	of	of	IN
9937	1510	17	bread	bread	NN
9937	1510	18	and	and	CC
9937	1510	19	serving	serve	VBG
9937	1510	20	hot	hot	JJ
9937	1510	21	roast	roast	JJ
9937	1510	22	-	-	HYPH
9937	1510	23	beef	beef	NN
9937	1510	24	gravy	gravy	NN
9937	1510	25	over	over	IN
9937	1510	26	the	the	DT
9937	1510	27	sandwich	sandwich	NN
9937	1510	28	thus	thus	RB
9937	1510	29	formed	form	VBN
9937	1510	30	.	.	.
9937	1511	1	Still	still	RB
9937	1511	2	other	other	JJ
9937	1511	3	appetizing	appetize	VBG
9937	1511	4	dishes	dish	NNS
9937	1511	5	may	may	MD
9937	1511	6	be	be	VB
9937	1511	7	prepared	prepare	VBN
9937	1511	8	from	from	IN
9937	1511	9	left	leave	VBN
9937	1511	10	-	-	HYPH
9937	1511	11	over	over	RP
9937	1511	12	beef	beef	NN
9937	1511	13	as	as	IN
9937	1511	14	the	the	DT
9937	1511	15	accompanying	accompany	VBG
9937	1511	16	recipes	recipe	NNS
9937	1511	17	show	show	VBP
9937	1511	18	.	.	.
9937	1512	1	73	73	CD
9937	1512	2	.	.	.
9937	1513	1	MEXICAN	MEXICAN	NNP
9937	1513	2	BEEF	BEEF	NNP
9937	1513	3	--	--	:
9937	1513	4	An	an	DT
9937	1513	5	extremely	extremely	RB
9937	1513	6	appetizing	appetizing	JJ
9937	1513	7	dish	dish	NN
9937	1513	8	,	,	,
9937	1513	9	known	know	VBN
9937	1513	10	as	as	IN
9937	1513	11	Mexican	mexican	JJ
9937	1513	12	beef	beef	NN
9937	1513	13	,	,	,
9937	1513	14	can	can	MD
9937	1513	15	be	be	VB
9937	1513	16	made	make	VBN
9937	1513	17	from	from	IN
9937	1513	18	any	any	DT
9937	1513	19	quantity	quantity	NN
9937	1513	20	of	of	IN
9937	1513	21	left	leave	VBN
9937	1513	22	-	-	HYPH
9937	1513	23	over	over	RP
9937	1513	24	beef	beef	NN
9937	1513	25	by	by	IN
9937	1513	26	serving	serve	VBG
9937	1513	27	it	-PRON-	PRP
9937	1513	28	with	with	IN
9937	1513	29	a	a	DT
9937	1513	30	vegetable	vegetable	NN
9937	1513	31	sauce	sauce	NN
9937	1513	32	.	.	.
9937	1514	1	Such	such	PDT
9937	1514	2	a	a	DT
9937	1514	3	dish	dish	NN
9937	1514	4	needs	need	VBZ
9937	1514	5	few	few	JJ
9937	1514	6	accompaniments	accompaniment	NNS
9937	1514	7	when	when	WRB
9937	1514	8	it	-PRON-	PRP
9937	1514	9	is	be	VBZ
9937	1514	10	served	serve	VBN
9937	1514	11	in	in	IN
9937	1514	12	a	a	DT
9937	1514	13	light	light	JJ
9937	1514	14	meal	meal	NN
9937	1514	15	,	,	,
9937	1514	16	but	but	CC
9937	1514	17	it	-PRON-	PRP
9937	1514	18	may	may	MD
9937	1514	19	be	be	VB
9937	1514	20	used	use	VBN
9937	1514	21	very	very	RB
9937	1514	22	satisfactorily	satisfactorily	RB
9937	1514	23	as	as	IN
9937	1514	24	the	the	DT
9937	1514	25	main	main	JJ
9937	1514	26	dish	dish	NN
9937	1514	27	in	in	IN
9937	1514	28	a	a	DT
9937	1514	29	heavy	heavy	JJ
9937	1514	30	meal	meal	NN
9937	1514	31	.	.	.
9937	1515	1	MEXICAN	MEXICAN	NNP
9937	1515	2	BEEF	BEEF	NNP
9937	1515	3	2	2	CD
9937	1515	4	Tb	Tb	NNP
9937	1515	5	.	.	.
9937	1516	1	butter	butter	NN
9937	1516	2	1/2	1/2	CD
9937	1516	3	tsp	tsp	NN
9937	1516	4	.	.	.
9937	1517	1	salt	salt	NN
9937	1517	2	1	1	CD
9937	1517	3	onion	onion	NN
9937	1517	4	,	,	,
9937	1517	5	chopped	chop	VBD
9937	1517	6	1/8	1/8	CD
9937	1517	7	tsp	tsp	NN
9937	1517	8	.	.	.
9937	1518	1	pepper	pepper	NN
9937	1518	2	1	1	CD
9937	1518	3	red	red	JJ
9937	1518	4	pepper	pepper	NN
9937	1518	5	1	1	CD
9937	1518	6	tsp	tsp	NN
9937	1518	7	.	.	.
9937	1519	1	celery	celery	JJ
9937	1519	2	salt	salt	NN
9937	1519	3	1	1	CD
9937	1519	4	green	green	JJ
9937	1519	5	pepper	pepper	JJ
9937	1519	6	Thin	thin	JJ
9937	1519	7	slices	slice	NNS
9937	1519	8	roast	roast	NN
9937	1519	9	beef	beef	NN
9937	1519	10	3/4	3/4	CD
9937	1519	11	c.	c.	NNP
9937	1519	12	canned	can	VBN
9937	1519	13	tomatoes	tomato	NNS
9937	1519	14	Brown	Brown	NNP
9937	1519	15	the	the	DT
9937	1519	16	butter	butter	NN
9937	1519	17	,	,	,
9937	1519	18	add	add	VB
9937	1519	19	the	the	DT
9937	1519	20	chopped	chop	VBN
9937	1519	21	onion	onion	NN
9937	1519	22	,	,	,
9937	1519	23	and	and	CC
9937	1519	24	cook	cook	VB
9937	1519	25	for	for	IN
9937	1519	26	a	a	DT
9937	1519	27	few	few	JJ
9937	1519	28	minutes	minute	NNS
9937	1519	29	.	.	.
9937	1520	1	Then	then	RB
9937	1520	2	add	add	VB
9937	1520	3	the	the	DT
9937	1520	4	chopped	chop	VBN
9937	1520	5	peppers	pepper	NNS
9937	1520	6	,	,	,
9937	1520	7	tomatoes	tomato	NNS
9937	1520	8	,	,	,
9937	1520	9	salt	salt	NN
9937	1520	10	,	,	,
9937	1520	11	pepper	pepper	NN
9937	1520	12	,	,	,
9937	1520	13	and	and	CC
9937	1520	14	celery	celery	NN
9937	1520	15	salt	salt	NN
9937	1520	16	.	.	.
9937	1521	1	Cook	cook	VB
9937	1521	2	all	all	RB
9937	1521	3	together	together	RB
9937	1521	4	for	for	IN
9937	1521	5	a	a	DT
9937	1521	6	few	few	JJ
9937	1521	7	minutes	minute	NNS
9937	1521	8	and	and	CC
9937	1521	9	add	add	VB
9937	1521	10	the	the	DT
9937	1521	11	thinly	thinly	RB
9937	1521	12	sliced	slice	VBN
9937	1521	13	roast	roast	NN
9937	1521	14	beef	beef	NN
9937	1521	15	.	.	.
9937	1522	1	When	when	WRB
9937	1522	2	the	the	DT
9937	1522	3	meat	meat	NN
9937	1522	4	has	have	VBZ
9937	1522	5	become	become	VBN
9937	1522	6	thoroughly	thoroughly	RB
9937	1522	7	heated	heated	JJ
9937	1522	8	,	,	,
9937	1522	9	it	-PRON-	PRP
9937	1522	10	is	be	VBZ
9937	1522	11	ready	ready	JJ
9937	1522	12	to	to	TO
9937	1522	13	serve	serve	VB
9937	1522	14	.	.	.
9937	1523	1	74	74	CD
9937	1523	2	.	.	.
9937	1524	1	COTTAGE	cottage	VB
9937	1524	2	PIE.--A	pie.--a	CD
9937	1524	3	very	very	RB
9937	1524	4	good	good	JJ
9937	1524	5	way	way	NN
9937	1524	6	to	to	TO
9937	1524	7	use	use	VB
9937	1524	8	up	up	RP
9937	1524	9	left	left	RB
9937	1524	10	-	-	HYPH
9937	1524	11	over	over	RP
9937	1524	12	mashed	mash	VBN
9937	1524	13	potatoes	potato	NNS
9937	1524	14	as	as	RB
9937	1524	15	well	well	RB
9937	1524	16	as	as	IN
9937	1524	17	roast	roast	NN
9937	1524	18	beef	beef	NN
9937	1524	19	is	be	VBZ
9937	1524	20	to	to	TO
9937	1524	21	combine	combine	VB
9937	1524	22	them	-PRON-	PRP
9937	1524	23	and	and	CC
9937	1524	24	make	make	VB
9937	1524	25	a	a	DT
9937	1524	26	cottage	cottage	NN
9937	1524	27	pie	pie	NN
9937	1524	28	.	.	.
9937	1525	1	In	in	IN
9937	1525	2	this	this	DT
9937	1525	3	dish	dish	NN
9937	1525	4	,	,	,
9937	1525	5	mashed	mashed	JJ
9937	1525	6	potatoes	potato	NNS
9937	1525	7	take	take	VBP
9937	1525	8	the	the	DT
9937	1525	9	place	place	NN
9937	1525	10	of	of	IN
9937	1525	11	the	the	DT
9937	1525	12	crust	crust	NN
9937	1525	13	that	that	WDT
9937	1525	14	is	be	VBZ
9937	1525	15	generally	generally	RB
9937	1525	16	put	put	VBN
9937	1525	17	over	over	RP
9937	1525	18	the	the	DT
9937	1525	19	top	top	NN
9937	1525	20	of	of	IN
9937	1525	21	a	a	DT
9937	1525	22	meat	meat	NN
9937	1525	23	pie	pie	NN
9937	1525	24	.	.	.
9937	1526	1	If	if	IN
9937	1526	2	well	well	RB
9937	1526	3	seasoned	season	VBN
9937	1526	4	and	and	CC
9937	1526	5	served	serve	VBN
9937	1526	6	hot	hot	JJ
9937	1526	7	,	,	,
9937	1526	8	it	-PRON-	PRP
9937	1526	9	makes	make	VBZ
9937	1526	10	a	a	DT
9937	1526	11	very	very	RB
9937	1526	12	palatable	palatable	JJ
9937	1526	13	dish	dish	NN
9937	1526	14	.	.	.
9937	1527	1	To	to	TO
9937	1527	2	make	make	VB
9937	1527	3	a	a	DT
9937	1527	4	cottage	cottage	NN
9937	1527	5	pie	pie	NN
9937	1527	6	,	,	,
9937	1527	7	cover	cover	VB
9937	1527	8	the	the	DT
9937	1527	9	bottom	bottom	NN
9937	1527	10	of	of	IN
9937	1527	11	a	a	DT
9937	1527	12	baking	baking	NN
9937	1527	13	dish	dish	NN
9937	1527	14	with	with	IN
9937	1527	15	a	a	DT
9937	1527	16	2-inch	2-inch	CD
9937	1527	17	layer	layer	NN
9937	1527	18	of	of	IN
9937	1527	19	well	well	RB
9937	1527	20	-	-	HYPH
9937	1527	21	seasoned	season	VBN
9937	1527	22	mashed	mash	VBN
9937	1527	23	potatoes	potato	NNS
9937	1527	24	.	.	.
9937	1528	1	Over	over	IN
9937	1528	2	this	this	DT
9937	1528	3	spread	spread	NN
9937	1528	4	left	left	NN
9937	1528	5	-	-	HYPH
9937	1528	6	over	over	RP
9937	1528	7	roast	roast	NN
9937	1528	8	beef	beef	NN
9937	1528	9	cut	cut	NN
9937	1528	10	into	into	IN
9937	1528	11	small	small	JJ
9937	1528	12	pieces	piece	NNS
9937	1528	13	.	.	.
9937	1529	1	Pour	pour	VB
9937	1529	2	over	over	IN
9937	1529	3	the	the	DT
9937	1529	4	meat	meat	NN
9937	1529	5	and	and	CC
9937	1529	6	potatoes	potatoe	VBZ
9937	1529	7	any	any	DT
9937	1529	8	left	left	JJ
9937	1529	9	-	-	HYPH
9937	1529	10	over	over	RP
9937	1529	11	gravy	gravy	NN
9937	1529	12	and	and	CC
9937	1529	13	a	a	DT
9937	1529	14	few	few	JJ
9937	1529	15	drops	drop	NNS
9937	1529	16	of	of	IN
9937	1529	17	onion	onion	NN
9937	1529	18	juice	juice	NN
9937	1529	19	made	make	VBN
9937	1529	20	by	by	IN
9937	1529	21	grating	grate	VBG
9937	1529	22	raw	raw	JJ
9937	1529	23	onion	onion	NN
9937	1529	24	.	.	.
9937	1530	1	Cover	cover	VB
9937	1530	2	with	with	IN
9937	1530	3	a	a	DT
9937	1530	4	layer	layer	NN
9937	1530	5	of	of	IN
9937	1530	6	mashed	mash	VBN
9937	1530	7	potatoes	potato	NNS
9937	1530	8	1	1	CD
9937	1530	9	inch	inch	NN
9937	1530	10	deep	deep	JJ
9937	1530	11	.	.	.
9937	1531	1	Dot	dot	NN
9937	1531	2	with	with	IN
9937	1531	3	butter	butter	NN
9937	1531	4	and	and	CC
9937	1531	5	place	place	NN
9937	1531	6	in	in	IN
9937	1531	7	a	a	DT
9937	1531	8	hot	hot	JJ
9937	1531	9	oven	oven	NN
9937	1531	10	until	until	IN
9937	1531	11	the	the	DT
9937	1531	12	pie	pie	NN
9937	1531	13	has	have	VBZ
9937	1531	14	heated	heat	VBN
9937	1531	15	through	through	IN
9937	1531	16	and	and	CC
9937	1531	17	browned	brown	VBN
9937	1531	18	on	on	IN
9937	1531	19	top	top	NN
9937	1531	20	.	.	.
9937	1532	1	Serve	serve	VB
9937	1532	2	hot	hot	JJ
9937	1532	3	.	.	.
9937	1533	1	75	75	CD
9937	1533	2	.	.	.
9937	1534	1	BEEF	BEEF	NNP
9937	1534	2	PIE.--No	PIE.--No	NNP
9937	1534	3	housewife	housewife	NN
9937	1534	4	need	nee	MD
9937	1534	5	be	be	VB
9937	1534	6	at	at	IN
9937	1534	7	a	a	DT
9937	1534	8	loss	loss	NN
9937	1534	9	for	for	IN
9937	1534	10	a	a	DT
9937	1534	11	dish	dish	NN
9937	1534	12	that	that	WDT
9937	1534	13	will	will	MD
9937	1534	14	tempt	tempt	VB
9937	1534	15	her	-PRON-	PRP$
9937	1534	16	family	family	NN
9937	1534	17	if	if	IN
9937	1534	18	she	-PRON-	PRP
9937	1534	19	has	have	VBZ
9937	1534	20	on	on	IN
9937	1534	21	hand	hand	NN
9937	1534	22	some	some	DT
9937	1534	23	left	leave	VBN
9937	1534	24	-	-	HYPH
9937	1534	25	over	over	RP
9937	1534	26	pieces	piece	NNS
9937	1534	27	of	of	IN
9937	1534	28	beef	beef	NN
9937	1534	29	,	,	,
9937	1534	30	for	for	IN
9937	1534	31	out	out	IN
9937	1534	32	of	of	IN
9937	1534	33	them	-PRON-	PRP
9937	1534	34	she	-PRON-	PRP
9937	1534	35	may	may	MD
9937	1534	36	prepare	prepare	VB
9937	1534	37	a	a	DT
9937	1534	38	beef	beef	NN
9937	1534	39	pie	pie	NN
9937	1534	40	,	,	,
9937	1534	41	which	which	WDT
9937	1534	42	is	be	VBZ
9937	1534	43	always	always	RB
9937	1534	44	in	in	IN
9937	1534	45	favor	favor	NN
9937	1534	46	.	.	.
9937	1535	1	Cold	cold	JJ
9937	1535	2	roast	roast	NN
9937	1535	3	beef	beef	NN
9937	1535	4	makes	make	VBZ
9937	1535	5	a	a	DT
9937	1535	6	very	very	RB
9937	1535	7	good	good	JJ
9937	1535	8	pie	pie	NN
9937	1535	9	,	,	,
9937	1535	10	but	but	CC
9937	1535	11	it	-PRON-	PRP
9937	1535	12	is	be	VBZ
9937	1535	13	not	not	RB
9937	1535	14	necessary	necessary	JJ
9937	1535	15	that	that	IN
9937	1535	16	roast	roast	NN
9937	1535	17	beef	beef	NN
9937	1535	18	be	be	VB
9937	1535	19	used	use	VBN
9937	1535	20	,	,	,
9937	1535	21	as	as	IN
9937	1535	22	left	leave	VBN
9937	1535	23	-	-	HYPH
9937	1535	24	over	over	RP
9937	1535	25	steak	steak	NN
9937	1535	26	or	or	CC
9937	1535	27	even	even	RB
9937	1535	28	a	a	DT
9937	1535	29	combination	combination	NN
9937	1535	30	of	of	IN
9937	1535	31	left	leave	VBN
9937	1535	32	-	-	HYPH
9937	1535	33	over	over	RP
9937	1535	34	meats	meat	NNS
9937	1535	35	,	,	,
9937	1535	36	will	will	MD
9937	1535	37	do	do	VB
9937	1535	38	very	very	RB
9937	1535	39	well	well	RB
9937	1535	40	.	.	.
9937	1536	1	Cut	cut	VB
9937	1536	2	into	into	IN
9937	1536	3	1-inch	1-inch	CD
9937	1536	4	cubes	cube	NNS
9937	1536	5	whatever	whatever	WDT
9937	1536	6	kinds	kind	NNS
9937	1536	7	of	of	IN
9937	1536	8	left	leave	VBN
9937	1536	9	-	-	HYPH
9937	1536	10	over	over	RP
9937	1536	11	meats	meat	NNS
9937	1536	12	are	be	VBP
9937	1536	13	on	on	IN
9937	1536	14	hand	hand	NN
9937	1536	15	.	.	.
9937	1537	1	Cover	cover	VB
9937	1537	2	with	with	IN
9937	1537	3	hot	hot	JJ
9937	1537	4	water	water	NN
9937	1537	5	,	,	,
9937	1537	6	add	add	VB
9937	1537	7	a	a	DT
9937	1537	8	sliced	sliced	JJ
9937	1537	9	onion	onion	NN
9937	1537	10	,	,	,
9937	1537	11	and	and	CC
9937	1537	12	cook	cook	VB
9937	1537	13	slowly	slowly	RB
9937	1537	14	for	for	IN
9937	1537	15	1	1	CD
9937	1537	16	hour	hour	NN
9937	1537	17	.	.	.
9937	1538	1	Thicken	Thicken	NNP
9937	1538	2	the	the	DT
9937	1538	3	liquid	liquid	NN
9937	1538	4	with	with	IN
9937	1538	5	flour	flour	NN
9937	1538	6	and	and	CC
9937	1538	7	season	season	NN
9937	1538	8	well	well	RB
9937	1538	9	with	with	IN
9937	1538	10	salt	salt	NN
9937	1538	11	and	and	CC
9937	1538	12	pepper	pepper	NN
9937	1538	13	.	.	.
9937	1539	1	Add	add	VB
9937	1539	2	two	two	CD
9937	1539	3	or	or	CC
9937	1539	4	three	three	CD
9937	1539	5	potatoes	potato	NNS
9937	1539	6	,	,	,
9937	1539	7	cut	cut	VBN
9937	1539	8	into	into	IN
9937	1539	9	1/4-inch	1/4-inch	CD
9937	1539	10	slices	slice	NNS
9937	1539	11	,	,	,
9937	1539	12	and	and	CC
9937	1539	13	let	let	VB
9937	1539	14	them	-PRON-	PRP
9937	1539	15	boil	boil	VB
9937	1539	16	for	for	IN
9937	1539	17	several	several	JJ
9937	1539	18	minutes	minute	NNS
9937	1539	19	.	.	.
9937	1540	1	Pour	pour	VB
9937	1540	2	the	the	DT
9937	1540	3	mixture	mixture	NN
9937	1540	4	into	into	IN
9937	1540	5	a	a	DT
9937	1540	6	buttered	butter	VBN
9937	1540	7	baking	baking	NN
9937	1540	8	dish	dish	NN
9937	1540	9	and	and	CC
9937	1540	10	cover	cover	VB
9937	1540	11	it	-PRON-	PRP
9937	1540	12	with	with	IN
9937	1540	13	a	a	DT
9937	1540	14	baking	baking	NN
9937	1540	15	-	-	HYPH
9937	1540	16	powder	powder	NN
9937	1540	17	biscuit	biscuit	NN
9937	1540	18	mixture	mixture	NN
9937	1540	19	.	.	.
9937	1541	1	Bake	bake	VB
9937	1541	2	in	in	IN
9937	1541	3	a	a	DT
9937	1541	4	hot	hot	JJ
9937	1541	5	oven	oven	NN
9937	1541	6	until	until	IN
9937	1541	7	the	the	DT
9937	1541	8	crust	crust	NN
9937	1541	9	is	be	VBZ
9937	1541	10	brown	brown	JJ
9937	1541	11	.	.	.
9937	1542	1	Serve	serve	VB
9937	1542	2	hot	hot	JJ
9937	1542	3	.	.	.
9937	1543	1	76	76	CD
9937	1543	2	.	.	.
9937	1544	1	BEEF	beef	NN
9937	1544	2	HASH.--One	HASH.--One	NNS
9937	1544	3	of	of	IN
9937	1544	4	the	the	DT
9937	1544	5	most	most	RBS
9937	1544	6	satisfactory	satisfactory	JJ
9937	1544	7	ways	way	NNS
9937	1544	8	in	in	IN
9937	1544	9	which	which	WDT
9937	1544	10	to	to	TO
9937	1544	11	utilize	utilize	VB
9937	1544	12	left	leave	VBN
9937	1544	13	-	-	HYPH
9937	1544	14	over	over	RP
9937	1544	15	roast	roast	NN
9937	1544	16	beef	beef	NN
9937	1544	17	or	or	CC
9937	1544	18	corned	corn	VBN
9937	1544	19	beef	beef	NN
9937	1544	20	is	be	VBZ
9937	1544	21	to	to	TO
9937	1544	22	cut	cut	VB
9937	1544	23	it	-PRON-	PRP
9937	1544	24	into	into	IN
9937	1544	25	small	small	JJ
9937	1544	26	pieces	piece	NNS
9937	1544	27	and	and	CC
9937	1544	28	make	make	VB
9937	1544	29	it	-PRON-	PRP
9937	1544	30	into	into	IN
9937	1544	31	a	a	DT
9937	1544	32	hash	hash	NN
9937	1544	33	.	.	.
9937	1545	1	Cold	cold	JJ
9937	1545	2	boiled	boil	VBN
9937	1545	3	potatoes	potato	NNS
9937	1545	4	that	that	WDT
9937	1545	5	remain	remain	VBP
9937	1545	6	from	from	IN
9937	1545	7	a	a	DT
9937	1545	8	previous	previous	JJ
9937	1545	9	meal	meal	NN
9937	1545	10	are	be	VBP
9937	1545	11	usually	usually	RB
9937	1545	12	combined	combine	VBN
9937	1545	13	with	with	IN
9937	1545	14	the	the	DT
9937	1545	15	beef	beef	NN
9937	1545	16	,	,	,
9937	1545	17	and	and	CC
9937	1545	18	onion	onion	NN
9937	1545	19	is	be	VBZ
9937	1545	20	added	add	VBN
9937	1545	21	for	for	IN
9937	1545	22	flavor	flavor	NN
9937	1545	23	.	.	.
9937	1546	1	When	when	WRB
9937	1546	2	hash	hash	NN
9937	1546	3	is	be	VBZ
9937	1546	4	prepared	prepared	JJ
9937	1546	5	to	to	TO
9937	1546	6	resemble	resemble	VB
9937	1546	7	an	an	DT
9937	1546	8	omelet	omelet	NN
9937	1546	9	and	and	CC
9937	1546	10	is	be	VBZ
9937	1546	11	garnished	garnish	VBN
9937	1546	12	with	with	IN
9937	1546	13	parsley	parsley	NN
9937	1546	14	,	,	,
9937	1546	15	it	-PRON-	PRP
9937	1546	16	makes	make	VBZ
9937	1546	17	an	an	DT
9937	1546	18	attractive	attractive	JJ
9937	1546	19	dish	dish	NN
9937	1546	20	.	.	.
9937	1547	1	To	to	TO
9937	1547	2	make	make	VB
9937	1547	3	beef	beef	NN
9937	1547	4	hash	hash	NN
9937	1547	5	,	,	,
9937	1547	6	remove	remove	VB
9937	1547	7	all	all	DT
9937	1547	8	skin	skin	NN
9937	1547	9	and	and	CC
9937	1547	10	bone	bone	NN
9937	1547	11	from	from	IN
9937	1547	12	the	the	DT
9937	1547	13	meat	meat	NN
9937	1547	14	,	,	,
9937	1547	15	chop	chop	VB
9937	1547	16	quite	quite	RB
9937	1547	17	fine	fine	RB
9937	1547	18	,	,	,
9937	1547	19	and	and	CC
9937	1547	20	add	add	VB
9937	1547	21	an	an	DT
9937	1547	22	equal	equal	JJ
9937	1547	23	quantity	quantity	NN
9937	1547	24	of	of	IN
9937	1547	25	chopped	chop	VBN
9937	1547	26	cold	cold	JJ
9937	1547	27	-	-	HYPH
9937	1547	28	boiled	boiled	JJ
9937	1547	29	potatoes	potato	NNS
9937	1547	30	and	and	CC
9937	1547	31	one	one	CD
9937	1547	32	chopped	chop	VBN
9937	1547	33	onion	onion	NN
9937	1547	34	.	.	.
9937	1548	1	Season	season	NN
9937	1548	2	with	with	IN
9937	1548	3	salt	salt	NN
9937	1548	4	and	and	CC
9937	1548	5	pepper	pepper	NN
9937	1548	6	.	.	.
9937	1549	1	Put	put	VB
9937	1549	2	the	the	DT
9937	1549	3	mixture	mixture	NN
9937	1549	4	into	into	IN
9937	1549	5	a	a	DT
9937	1549	6	well	well	RB
9937	1549	7	-	-	HYPH
9937	1549	8	buttered	butter	VBN
9937	1549	9	frying	frying	NN
9937	1549	10	pan	pan	NN
9937	1549	11	,	,	,
9937	1549	12	moisten	moisten	VB
9937	1549	13	with	with	IN
9937	1549	14	milk	milk	NN
9937	1549	15	,	,	,
9937	1549	16	meat	meat	NN
9937	1549	17	stock	stock	NN
9937	1549	18	,	,	,
9937	1549	19	or	or	CC
9937	1549	20	left	leave	VBN
9937	1549	21	-	-	HYPH
9937	1549	22	over	over	RP
9937	1549	23	gravy	gravy	NN
9937	1549	24	,	,	,
9937	1549	25	and	and	CC
9937	1549	26	place	place	VB
9937	1549	27	over	over	IN
9937	1549	28	a	a	DT
9937	1549	29	fire	fire	NN
9937	1549	30	.	.	.
9937	1550	1	Let	let	VB
9937	1550	2	the	the	DT
9937	1550	3	hash	hash	NN
9937	1550	4	brown	brown	NNP
9937	1550	5	slowly	slowly	RB
9937	1550	6	on	on	IN
9937	1550	7	the	the	DT
9937	1550	8	bottom	bottom	NN
9937	1550	9	and	and	CC
9937	1550	10	then	then	RB
9937	1550	11	fold	fold	VB
9937	1550	12	over	over	RP
9937	1550	13	as	as	IN
9937	1550	14	for	for	IN
9937	1550	15	an	an	DT
9937	1550	16	omelet	omelet	NN
9937	1550	17	.	.	.
9937	1551	1	Serve	serve	VB
9937	1551	2	on	on	IN
9937	1551	3	a	a	DT
9937	1551	4	platter	platter	NN
9937	1551	5	garnished	garnish	VBN
9937	1551	6	with	with	IN
9937	1551	7	parsley	parsley	NN
9937	1551	8	.	.	.
9937	1552	1	77	77	CD
9937	1552	2	.	.	.
9937	1553	1	FRIZZLED	frizzle	VBN
9937	1553	2	BEEF.--While	beef.--while	IN
9937	1553	3	the	the	DT
9937	1553	4	dried	dry	VBN
9937	1553	5	beef	beef	NN
9937	1553	6	used	use	VBN
9937	1553	7	in	in	IN
9937	1553	8	the	the	DT
9937	1553	9	preparation	preparation	NN
9937	1553	10	of	of	IN
9937	1553	11	frizzled	frizzle	VBN
9937	1553	12	beef	beef	NN
9937	1553	13	is	be	VBZ
9937	1553	14	not	not	RB
9937	1553	15	necessarily	necessarily	RB
9937	1553	16	a	a	DT
9937	1553	17	left	leave	VBN
9937	1553	18	-	-	HYPH
9937	1553	19	over	over	RP
9937	1553	20	meat	meat	NN
9937	1553	21	,	,	,
9937	1553	22	the	the	DT
9937	1553	23	recipe	recipe	NN
9937	1553	24	for	for	IN
9937	1553	25	this	this	DT
9937	1553	26	dish	dish	NN
9937	1553	27	is	be	VBZ
9937	1553	28	given	give	VBN
9937	1553	29	here	here	RB
9937	1553	30	,	,	,
9937	1553	31	as	as	IN
9937	1553	32	it	-PRON-	PRP
9937	1553	33	is	be	VBZ
9937	1553	34	usually	usually	RB
9937	1553	35	served	serve	VBN
9937	1553	36	at	at	IN
9937	1553	37	a	a	DT
9937	1553	38	meal	meal	NN
9937	1553	39	when	when	WRB
9937	1553	40	the	the	DT
9937	1553	41	preceding	precede	VBG
9937	1553	42	left	left	NN
9937	1553	43	-	-	HYPH
9937	1553	44	over	over	RP
9937	1553	45	beef	beef	NN
9937	1553	46	dishes	dish	NNS
9937	1553	47	are	be	VBP
9937	1553	48	appropriate	appropriate	JJ
9937	1553	49	.	.	.
9937	1554	1	Prepared	prepare	VBN
9937	1554	2	according	accord	VBG
9937	1554	3	to	to	IN
9937	1554	4	this	this	DT
9937	1554	5	recipe	recipe	NN
9937	1554	6	,	,	,
9937	1554	7	frizzled	frizzle	VBN
9937	1554	8	beef	beef	NN
9937	1554	9	will	will	MD
9937	1554	10	be	be	VB
9937	1554	11	found	find	VBN
9937	1554	12	both	both	CC
9937	1554	13	nutritious	nutritious	JJ
9937	1554	14	and	and	CC
9937	1554	15	appetizing	appetizing	JJ
9937	1554	16	.	.	.
9937	1555	1	FRIZZLED	frizzle	VBN
9937	1555	2	BEEF	BEEF	NNP
9937	1555	3	(	(	-LRB-
9937	1555	4	Sufficient	sufficient	JJ
9937	1555	5	to	to	TO
9937	1555	6	Serve	serve	VB
9937	1555	7	Four	four	CD
9937	1555	8	)	)	-RRB-
9937	1555	9	2	2	CD
9937	1555	10	Tb	tb	NN
9937	1555	11	.	.	.
9937	1556	1	butter	butter	NN
9937	1556	2	1/4	1/4	CD
9937	1556	3	lb	lb	XX
9937	1556	4	.	.	.
9937	1557	1	thinly	thinly	RB
9937	1557	2	sliced	sliced	JJ
9937	1557	3	dried	dry	VBN
9937	1557	4	beef	beef	NN
9937	1557	5	2	2	CD
9937	1557	6	Tb	Tb	NNP
9937	1557	7	.	.	.
9937	1558	1	flour	flour	NN
9937	1558	2	1	1	CD
9937	1558	3	c.	c.	NN
9937	1558	4	milk	milk	NN
9937	1558	5	4	4	CD
9937	1558	6	slices	slice	NNS
9937	1558	7	of	of	IN
9937	1558	8	toast	toast	NN
9937	1558	9	Brown	Brown	NNP
9937	1558	10	the	the	DT
9937	1558	11	butter	butter	NN
9937	1558	12	in	in	IN
9937	1558	13	a	a	DT
9937	1558	14	frying	fry	VBG
9937	1558	15	pan	pan	NN
9937	1558	16	and	and	CC
9937	1558	17	add	add	VB
9937	1558	18	the	the	DT
9937	1558	19	beef	beef	NN
9937	1558	20	torn	tear	VBN
9937	1558	21	into	into	IN
9937	1558	22	small	small	JJ
9937	1558	23	pieces	piece	NNS
9937	1558	24	.	.	.
9937	1559	1	Allow	allow	VB
9937	1559	2	it	-PRON-	PRP
9937	1559	3	to	to	TO
9937	1559	4	cock	cock	VB
9937	1559	5	until	until	IN
9937	1559	6	the	the	DT
9937	1559	7	beef	beef	NN
9937	1559	8	becomes	become	VBZ
9937	1559	9	brown	brown	JJ
9937	1559	10	.	.	.
9937	1560	1	Add	add	VB
9937	1560	2	the	the	DT
9937	1560	3	flour	flour	NN
9937	1560	4	and	and	CC
9937	1560	5	brown	brown	VB
9937	1560	6	it	-PRON-	PRP
9937	1560	7	.	.	.
9937	1561	1	Pour	pour	VB
9937	1561	2	the	the	DT
9937	1561	3	milk	milk	NN
9937	1561	4	over	over	IN
9937	1561	5	all	all	DT
9937	1561	6	,	,	,
9937	1561	7	and	and	CC
9937	1561	8	cook	cook	VB
9937	1561	9	until	until	IN
9937	1561	10	the	the	DT
9937	1561	11	flour	flour	NN
9937	1561	12	thickens	thicken	VBZ
9937	1561	13	the	the	DT
9937	1561	14	milk	milk	NN
9937	1561	15	.	.	.
9937	1562	1	Serve	serve	VB
9937	1562	2	over	over	IN
9937	1562	3	the	the	DT
9937	1562	4	toast	toast	NN
9937	1562	5	.	.	.
9937	1563	1	MEAT	MEAT	NNP
9937	1563	2	(	(	-LRB-
9937	1563	3	PART	PART	NNP
9937	1563	4	1	1	CD
9937	1563	5	)	)	-RRB-
9937	1563	6	EXAMINATION	examination	NN
9937	1563	7	QUESTIONS	question	NNS
9937	1563	8	(	(	-LRB-
9937	1563	9	1	1	CD
9937	1563	10	)	)	-RRB-
9937	1563	11	(	(	-LRB-
9937	1563	12	_	_	NNP
9937	1563	13	a	a	DT
9937	1563	14	_	_	NNP
9937	1563	15	)	)	-RRB-
9937	1563	16	What	what	WP
9937	1563	17	is	be	VBZ
9937	1563	18	meat	meat	NN
9937	1563	19	?	?	.
9937	1564	1	(	(	-LRB-
9937	1564	2	_	_	NNP
9937	1564	3	b	b	NNP
9937	1564	4	_	_	NNP
9937	1564	5	)	)	-RRB-
9937	1564	6	What	what	WDT
9937	1564	7	substance	substance	NN
9937	1564	8	in	in	IN
9937	1564	9	meat	meat	NN
9937	1564	10	makes	make	VBZ
9937	1564	11	it	-PRON-	PRP
9937	1564	12	a	a	DT
9937	1564	13	valuable	valuable	JJ
9937	1564	14	food	food	NN
9937	1564	15	?	?	.
9937	1565	1	(	(	-LRB-
9937	1565	2	2	2	LS
9937	1565	3	)	)	-RRB-
9937	1565	4	(	(	-LRB-
9937	1565	5	_	_	NNP
9937	1565	6	a	a	DT
9937	1565	7	_	_	NNP
9937	1565	8	)	)	-RRB-
9937	1565	9	What	what	WP
9937	1565	10	do	do	VBP
9937	1565	11	protein	protein	NN
9937	1565	12	foods	food	NNS
9937	1565	13	do	do	VB
9937	1565	14	for	for	IN
9937	1565	15	the	the	DT
9937	1565	16	body	body	NN
9937	1565	17	?	?	.
9937	1566	1	(	(	-LRB-
9937	1566	2	_	_	NNP
9937	1566	3	b	b	NNP
9937	1566	4	_	_	NNP
9937	1566	5	)	)	-RRB-
9937	1566	6	How	how	WRB
9937	1566	7	does	do	VBZ
9937	1566	8	meat	meat	NN
9937	1566	9	compare	compare	VB
9937	1566	10	in	in	IN
9937	1566	11	cost	cost	NN
9937	1566	12	with	with	IN
9937	1566	13	the	the	DT
9937	1566	14	other	other	JJ
9937	1566	15	daily	daily	JJ
9937	1566	16	foods	food	NNS
9937	1566	17	?	?	.
9937	1567	1	(	(	-LRB-
9937	1567	2	3	3	LS
9937	1567	3	)	)	-RRB-
9937	1567	4	What	what	WDT
9937	1567	5	harm	harm	NN
9937	1567	6	may	may	MD
9937	1567	7	occur	occur	VB
9937	1567	8	from	from	IN
9937	1567	9	eating	eat	VBG
9937	1567	10	meat	meat	NN
9937	1567	11	that	that	WDT
9937	1567	12	is	be	VBZ
9937	1567	13	not	not	RB
9937	1567	14	thoroughly	thoroughly	RB
9937	1567	15	cooked	cook	VBN
9937	1567	16	?	?	.
9937	1568	1	(	(	-LRB-
9937	1568	2	4	4	CD
9937	1568	3	)	)	-RRB-
9937	1568	4	(	(	-LRB-
9937	1568	5	_	_	NNP
9937	1568	6	a	a	DT
9937	1568	7	_	_	NNP
9937	1568	8	)	)	-RRB-
9937	1568	9	Describe	describe	VB
9937	1568	10	the	the	DT
9937	1568	11	structure	structure	NN
9937	1568	12	of	of	IN
9937	1568	13	meat	meat	NN
9937	1568	14	,	,	,
9937	1568	15	(	(	-LRB-
9937	1568	16	_	_	NNP
9937	1568	17	b	b	NNP
9937	1568	18	_	_	NNP
9937	1568	19	)	)	-RRB-
9937	1568	20	How	how	WRB
9937	1568	21	do	do	VBP
9937	1568	22	the	the	DT
9937	1568	23	length	length	NN
9937	1568	24	and	and	CC
9937	1568	25	the	the	DT
9937	1568	26	direction	direction	NN
9937	1568	27	of	of	IN
9937	1568	28	the	the	DT
9937	1568	29	fibers	fiber	NNS
9937	1568	30	affect	affect	VBP
9937	1568	31	the	the	DT
9937	1568	32	tenderness	tenderness	NN
9937	1568	33	of	of	IN
9937	1568	34	meat	meat	NN
9937	1568	35	?	?	.
9937	1569	1	(	(	-LRB-
9937	1569	2	5	5	CD
9937	1569	3	)	)	-RRB-
9937	1569	4	(	(	-LRB-
9937	1569	5	_	_	NNP
9937	1569	6	a	a	DT
9937	1569	7	_	_	NNP
9937	1569	8	)	)	-RRB-
9937	1569	9	How	how	WRB
9937	1569	10	may	may	MD
9937	1569	11	gelatine	gelatine	VB
9937	1569	12	be	be	VB
9937	1569	13	obtained	obtain	VBN
9937	1569	14	from	from	IN
9937	1569	15	meat	meat	NN
9937	1569	16	?	?	.
9937	1570	1	(	(	-LRB-
9937	1570	2	_	_	NNP
9937	1570	3	b	b	NNP
9937	1570	4	_	_	NNP
9937	1570	5	)	)	-RRB-
9937	1570	6	What	what	WP
9937	1570	7	use	use	NN
9937	1570	8	is	be	VBZ
9937	1570	9	made	make	VBN
9937	1570	10	of	of	IN
9937	1570	11	this	this	DT
9937	1570	12	material	material	NN
9937	1570	13	?	?	.
9937	1571	1	(	(	-LRB-
9937	1571	2	6	6	CD
9937	1571	3	)	)	-RRB-
9937	1571	4	(	(	-LRB-
9937	1571	5	_	_	NNP
9937	1571	6	a	a	DT
9937	1571	7	_	_	NNP
9937	1571	8	)	)	-RRB-
9937	1571	9	Describe	describe	VB
9937	1571	10	the	the	DT
9937	1571	11	two	two	CD
9937	1571	12	kinds	kind	NNS
9937	1571	13	of	of	IN
9937	1571	14	fat	fat	NN
9937	1571	15	found	find	VBN
9937	1571	16	in	in	IN
9937	1571	17	meat	meat	NN
9937	1571	18	,	,	,
9937	1571	19	(	(	-LRB-
9937	1571	20	_	_	NNP
9937	1571	21	b	b	NNP
9937	1571	22	_	_	NNP
9937	1571	23	)	)	-RRB-
9937	1571	24	What	what	WP
9937	1571	25	does	do	VBZ
9937	1571	26	this	this	DT
9937	1571	27	substance	substance	NN
9937	1571	28	supply	supply	NN
9937	1571	29	to	to	IN
9937	1571	30	the	the	DT
9937	1571	31	body	body	NN
9937	1571	32	?	?	.
9937	1572	1	(	(	-LRB-
9937	1572	2	7	7	CD
9937	1572	3	)	)	-RRB-
9937	1572	4	(	(	-LRB-
9937	1572	5	_	_	NNP
9937	1572	6	a	a	DT
9937	1572	7	_	_	NNP
9937	1572	8	)	)	-RRB-
9937	1572	9	What	what	WP
9937	1572	10	is	be	VBZ
9937	1572	11	the	the	DT
9937	1572	12	value	value	NN
9937	1572	13	of	of	IN
9937	1572	14	water	water	NN
9937	1572	15	in	in	IN
9937	1572	16	the	the	DT
9937	1572	17	tissues	tissue	NNS
9937	1572	18	of	of	IN
9937	1572	19	meat	meat	NN
9937	1572	20	?	?	.
9937	1573	1	(	(	-LRB-
9937	1573	2	_	_	NNP
9937	1573	3	b	b	NNP
9937	1573	4	_	_	NNP
9937	1573	5	)	)	-RRB-
9937	1573	6	How	how	WRB
9937	1573	7	does	do	VBZ
9937	1573	8	its	-PRON-	PRP$
9937	1573	9	presence	presence	NN
9937	1573	10	affect	affect	VB
9937	1573	11	the	the	DT
9937	1573	12	cookery	cookery	NN
9937	1573	13	method	method	NN
9937	1573	14	to	to	TO
9937	1573	15	choose	choose	VB
9937	1573	16	for	for	IN
9937	1573	17	preparing	prepare	VBG
9937	1573	18	meat	meat	NN
9937	1573	19	?	?	.
9937	1574	1	(	(	-LRB-
9937	1574	2	8)	8)	CD
9937	1574	3	(	(	-LRB-
9937	1574	4	_	_	NNP
9937	1574	5	a	a	DT
9937	1574	6	_	_	NNP
9937	1574	7	)	)	-RRB-
9937	1574	8	What	what	WP
9937	1574	9	are	be	VBP
9937	1574	10	extractives	extractive	NNS
9937	1574	11	?	?	.
9937	1575	1	(	(	-LRB-
9937	1575	2	_	_	NNP
9937	1575	3	b	b	NNP
9937	1575	4	_	_	NNP
9937	1575	5	)	)	-RRB-
9937	1575	6	Why	why	WRB
9937	1575	7	are	be	VBP
9937	1575	8	they	-PRON-	PRP
9937	1575	9	of	of	IN
9937	1575	10	value	value	NN
9937	1575	11	in	in	IN
9937	1575	12	meat	meat	NN
9937	1575	13	?	?	.
9937	1576	1	(	(	-LRB-
9937	1576	2	9	9	CD
9937	1576	3	)	)	-RRB-
9937	1576	4	(	(	-LRB-
9937	1576	5	_	_	NNP
9937	1576	6	a	a	DT
9937	1576	7	_	_	NNP
9937	1576	8	)	)	-RRB-
9937	1576	9	Name	name	VB
9937	1576	10	the	the	DT
9937	1576	11	ways	way	NNS
9937	1576	12	by	by	IN
9937	1576	13	which	which	WDT
9937	1576	14	the	the	DT
9937	1576	15	housewife	housewife	NN
9937	1576	16	may	may	MD
9937	1576	17	reduce	reduce	VB
9937	1576	18	her	-PRON-	PRP$
9937	1576	19	meat	meat	NN
9937	1576	20	bill	bill	NN
9937	1576	21	,	,	,
9937	1576	22	(	(	-LRB-
9937	1576	23	_	_	NNP
9937	1576	24	b	b	NNP
9937	1576	25	_	_	NNP
9937	1576	26	)	)	-RRB-
9937	1576	27	How	how	WRB
9937	1576	28	should	should	MD
9937	1576	29	meat	meat	NN
9937	1576	30	be	be	VB
9937	1576	31	cared	care	VBN
9937	1576	32	for	for	IN
9937	1576	33	in	in	IN
9937	1576	34	the	the	DT
9937	1576	35	home	home	NN
9937	1576	36	?	?	.
9937	1577	1	(	(	-LRB-
9937	1577	2	10	10	CD
9937	1577	3	)	)	-RRB-
9937	1577	4	Give	give	VB
9937	1577	5	three	three	CD
9937	1577	6	reasons	reason	NNS
9937	1577	7	for	for	IN
9937	1577	8	cooking	cook	VBG
9937	1577	9	meat	meat	NN
9937	1577	10	.	.	.
9937	1578	1	(	(	-LRB-
9937	1578	2	11	11	CD
9937	1578	3	)	)	-RRB-
9937	1578	4	(	(	-LRB-
9937	1578	5	_	_	NNP
9937	1578	6	a	a	DT
9937	1578	7	_	_	NNP
9937	1578	8	)	)	-RRB-
9937	1578	9	Describe	describe	VB
9937	1578	10	the	the	DT
9937	1578	11	effect	effect	NN
9937	1578	12	of	of	IN
9937	1578	13	cooking	cook	VBG
9937	1578	14	on	on	IN
9937	1578	15	the	the	DT
9937	1578	16	materials	material	NNS
9937	1578	17	contained	contain	VBN
9937	1578	18	in	in	IN
9937	1578	19	meat	meat	NN
9937	1578	20	,	,	,
9937	1578	21	(	(	-LRB-
9937	1578	22	_	_	NNP
9937	1578	23	b	b	NNP
9937	1578	24	_	_	NNP
9937	1578	25	)	)	-RRB-
9937	1578	26	How	how	WRB
9937	1578	27	does	do	VBZ
9937	1578	28	cooking	cooking	NN
9937	1578	29	affect	affect	VB
9937	1578	30	the	the	DT
9937	1578	31	digestibility	digestibility	NN
9937	1578	32	of	of	IN
9937	1578	33	meat	meat	NN
9937	1578	34	?	?	.
9937	1579	1	(	(	-LRB-
9937	1579	2	12	12	CD
9937	1579	3	)	)	-RRB-
9937	1579	4	What	what	WDT
9937	1579	5	methods	method	NNS
9937	1579	6	of	of	IN
9937	1579	7	cookery	cookery	NN
9937	1579	8	are	be	VBP
9937	1579	9	used	use	VBN
9937	1579	10	for	for	IN
9937	1579	11	:	:	:
9937	1579	12	(	(	-LRB-
9937	1579	13	_	_	NNP
9937	1579	14	a	a	DT
9937	1579	15	_	_	NNP
9937	1579	16	)	)	-RRB-
9937	1579	17	the	the	DT
9937	1579	18	tender	tender	NN
9937	1579	19	cuts	cut	NNS
9937	1579	20	of	of	IN
9937	1579	21	meat	meat	NN
9937	1579	22	?	?	.
9937	1580	1	(	(	-LRB-
9937	1580	2	_	_	NNP
9937	1580	3	b	b	NNP
9937	1580	4	_	_	NNP
9937	1580	5	)	)	-RRB-
9937	1580	6	the	the	DT
9937	1580	7	tough	tough	JJ
9937	1580	8	cuts	cut	NNS
9937	1580	9	?	?	.
9937	1581	1	(	(	-LRB-
9937	1581	2	_	_	NNP
9937	1581	3	c	c	NNP
9937	1581	4	_	_	NNP
9937	1581	5	)	)	-RRB-
9937	1581	6	Mention	mention	VB
9937	1581	7	the	the	DT
9937	1581	8	cuts	cut	NNS
9937	1581	9	of	of	IN
9937	1581	10	meat	meat	NN
9937	1581	11	that	that	WDT
9937	1581	12	have	have	VBP
9937	1581	13	the	the	DT
9937	1581	14	most	most	JJS
9937	1581	15	flavor	flavor	NN
9937	1581	16	.	.	.
9937	1582	1	(	(	-LRB-
9937	1582	2	13	13	CD
9937	1582	3	)	)	-RRB-
9937	1582	4	(	(	-LRB-
9937	1582	5	_	_	NNP
9937	1582	6	a	a	DT
9937	1582	7	_	_	NNP
9937	1582	8	)	)	-RRB-
9937	1582	9	How	how	WRB
9937	1582	10	should	should	MD
9937	1582	11	the	the	DT
9937	1582	12	temperature	temperature	NN
9937	1582	13	of	of	IN
9937	1582	14	the	the	DT
9937	1582	15	oven	oven	JJ
9937	1582	16	vary	vary	VBP
9937	1582	17	with	with	IN
9937	1582	18	the	the	DT
9937	1582	19	size	size	NN
9937	1582	20	of	of	IN
9937	1582	21	the	the	DT
9937	1582	22	roast	roast	NN
9937	1582	23	to	to	TO
9937	1582	24	be	be	VB
9937	1582	25	cooked	cook	VBN
9937	1582	26	?	?	.
9937	1583	1	(	(	-LRB-
9937	1583	2	_	_	NNP
9937	1583	3	b	b	NNP
9937	1583	4	_	_	NNP
9937	1583	5	)	)	-RRB-
9937	1583	6	Give	give	VB
9937	1583	7	the	the	DT
9937	1583	8	reason	reason	NN
9937	1583	9	for	for	IN
9937	1583	10	this	this	DT
9937	1583	11	.	.	.
9937	1584	1	(	(	-LRB-
9937	1584	2	14	14	CD
9937	1584	3	)	)	-RRB-
9937	1584	4	Describe	describe	VB
9937	1584	5	beef	beef	NN
9937	1584	6	of	of	IN
9937	1584	7	good	good	JJ
9937	1584	8	quality	quality	NN
9937	1584	9	.	.	.
9937	1585	1	(	(	-LRB-
9937	1585	2	15	15	CD
9937	1585	3	)	)	-RRB-
9937	1585	4	In	in	IN
9937	1585	5	what	what	WP
9937	1585	6	parts	part	NNS
9937	1585	7	of	of	IN
9937	1585	8	the	the	DT
9937	1585	9	animal	animal	NN
9937	1585	10	are	be	VBP
9937	1585	11	found	find	VBN
9937	1585	12	:	:	:
9937	1585	13	(	(	-LRB-
9937	1585	14	_	_	NNP
9937	1585	15	a	a	DT
9937	1585	16	_	_	NNP
9937	1585	17	)	)	-RRB-
9937	1585	18	the	the	DT
9937	1585	19	cheaper	cheap	JJR
9937	1585	20	cuts	cut	NNS
9937	1585	21	of	of	IN
9937	1585	22	beef	beef	NN
9937	1585	23	?	?	.
9937	1586	1	(	(	-LRB-
9937	1586	2	_	_	NNP
9937	1586	3	b	b	NNP
9937	1586	4	_	_	NNP
9937	1586	5	)	)	-RRB-
9937	1586	6	the	the	DT
9937	1586	7	more	more	RBR
9937	1586	8	expensive	expensive	JJ
9937	1586	9	cuts	cut	NNS
9937	1586	10	?	?	.
9937	1587	1	(	(	-LRB-
9937	1587	2	16	16	CD
9937	1587	3	)	)	-RRB-
9937	1587	4	(	(	-LRB-
9937	1587	5	_	_	NNP
9937	1587	6	a	a	DT
9937	1587	7	_	_	NNP
9937	1587	8	)	)	-RRB-
9937	1587	9	Name	name	VB
9937	1587	10	the	the	DT
9937	1587	11	steaks	steak	NNS
9937	1587	12	obtained	obtain	VBN
9937	1587	13	from	from	IN
9937	1587	14	the	the	DT
9937	1587	15	loin	loin	NN
9937	1587	16	,	,	,
9937	1587	17	(	(	-LRB-
9937	1587	18	_	_	NNP
9937	1587	19	b	b	NNP
9937	1587	20	_	_	NNP
9937	1587	21	)	)	-RRB-
9937	1587	22	Which	which	WDT
9937	1587	23	of	of	IN
9937	1587	24	these	these	DT
9937	1587	25	is	be	VBZ
9937	1587	26	best	good	JJS
9937	1587	27	for	for	IN
9937	1587	28	a	a	DT
9937	1587	29	large	large	JJ
9937	1587	30	family	family	NN
9937	1587	31	?	?	.
9937	1588	1	(	(	-LRB-
9937	1588	2	_	_	NNP
9937	1588	3	c	c	NNP
9937	1588	4	_	_	NNP
9937	1588	5	)	)	-RRB-
9937	1588	6	Which	which	WDT
9937	1588	7	is	be	VBZ
9937	1588	8	best	good	JJS
9937	1588	9	for	for	IN
9937	1588	10	a	a	DT
9937	1588	11	small	small	JJ
9937	1588	12	family	family	NN
9937	1588	13	?	?	.
9937	1589	1	(	(	-LRB-
9937	1589	2	17	17	CD
9937	1589	3	)	)	-RRB-
9937	1589	4	Describe	describe	VB
9937	1589	5	the	the	DT
9937	1589	6	way	way	NN
9937	1589	7	in	in	IN
9937	1589	8	which	which	WDT
9937	1589	9	to	to	TO
9937	1589	10	broil	broil	NNP
9937	1589	11	steak	steak	NNP
9937	1589	12	.	.	.
9937	1590	1	(	(	-LRB-
9937	1590	2	18	18	CD
9937	1590	3	)	)	-RRB-
9937	1590	4	(	(	-LRB-
9937	1590	5	_	_	NNP
9937	1590	6	a	a	DT
9937	1590	7	_	_	NNP
9937	1590	8	)	)	-RRB-
9937	1590	9	What	what	WP
9937	1590	10	is	be	VBZ
9937	1590	11	the	the	DT
9937	1590	12	tenderloin	tenderloin	NN
9937	1590	13	of	of	IN
9937	1590	14	beef	beef	NN
9937	1590	15	?	?	.
9937	1591	1	(	(	-LRB-
9937	1591	2	_	_	NNP
9937	1591	3	b	b	NNP
9937	1591	4	_	_	NNP
9937	1591	5	)	)	-RRB-
9937	1591	6	Explain	explain	VB
9937	1591	7	the	the	DT
9937	1591	8	two	two	CD
9937	1591	9	ways	way	NNS
9937	1591	10	of	of	IN
9937	1591	11	cooking	cook	VBG
9937	1591	12	it	-PRON-	PRP
9937	1591	13	.	.	.
9937	1592	1	(	(	-LRB-
9937	1592	2	19	19	CD
9937	1592	3	)	)	-RRB-
9937	1592	4	(	(	-LRB-
9937	1592	5	_	_	NNP
9937	1592	6	a	a	DT
9937	1592	7	_	_	NNP
9937	1592	8	)	)	-RRB-
9937	1592	9	Name	name	VB
9937	1592	10	the	the	DT
9937	1592	11	various	various	JJ
9937	1592	12	kinds	kind	NNS
9937	1592	13	of	of	IN
9937	1592	14	roasts	roast	NNS
9937	1592	15	,	,	,
9937	1592	16	(	(	-LRB-
9937	1592	17	_	_	NNP
9937	1592	18	b	b	NNP
9937	1592	19	_	_	NNP
9937	1592	20	)	)	-RRB-
9937	1592	21	Describe	describe	VB
9937	1592	22	the	the	DT
9937	1592	23	roasting	roasting	NN
9937	1592	24	of	of	IN
9937	1592	25	beef	beef	NN
9937	1592	26	in	in	IN
9937	1592	27	the	the	DT
9937	1592	28	oven	oven	NN
9937	1592	29	.	.	.
9937	1593	1	(	(	-LRB-
9937	1593	2	20	20	CD
9937	1593	3	)	)	-RRB-
9937	1593	4	(	(	-LRB-
9937	1593	5	_	_	NNP
9937	1593	6	a	a	DT
9937	1593	7	_	_	NNP
9937	1593	8	)	)	-RRB-
9937	1593	9	What	what	WP
9937	1593	10	cuts	cut	NNS
9937	1593	11	of	of	IN
9937	1593	12	beef	beef	NN
9937	1593	13	are	be	VBP
9937	1593	14	most	most	RBS
9937	1593	15	satisfactory	satisfactory	JJ
9937	1593	16	for	for	IN
9937	1593	17	stews	stew	NNS
9937	1593	18	?	?	.
9937	1594	1	(	(	-LRB-
9937	1594	2	_	_	NNP
9937	1594	3	b	b	NNP
9937	1594	4	_	_	NNP
9937	1594	5	)	)	-RRB-
9937	1594	6	Explain	explain	VB
9937	1594	7	how	how	WRB
9937	1594	8	beef	beef	NN
9937	1594	9	stew	stew	NN
9937	1594	10	is	be	VBZ
9937	1594	11	made	make	VBN
9937	1594	12	.	.	.
9937	1595	1	*	*	NFP
9937	1595	2	*	*	NFP
9937	1595	3	*	*	NFP
9937	1595	4	*	*	NFP
9937	1595	5	*	*	NFP
9937	1595	6	MEAT	meat	NN
9937	1595	7	(	(	-LRB-
9937	1595	8	PART	PART	NNP
9937	1595	9	2	2	CD
9937	1595	10	)	)	-RRB-
9937	1595	11	*	*	NFP
9937	1595	12	*	*	NFP
9937	1595	13	*	*	NFP
9937	1595	14	*	*	NFP
9937	1595	15	*	*	NFP
9937	1595	16	VEAL	veal	NN
9937	1595	17	NATURE	NATURE	NNS
9937	1595	18	OF	of	IN
9937	1595	19	VEAL	veal	NN
9937	1595	20	1	1	CD
9937	1595	21	.	.	.
9937	1596	1	Veal	veal	NN
9937	1596	2	is	be	VBZ
9937	1596	3	the	the	DT
9937	1596	4	name	name	NN
9937	1596	5	applied	apply	VBN
9937	1596	6	to	to	IN
9937	1596	7	the	the	DT
9937	1596	8	flesh	flesh	NN
9937	1596	9	of	of	IN
9937	1596	10	a	a	DT
9937	1596	11	slaughtered	slaughter	VBN
9937	1596	12	calf	calf	NN
9937	1596	13	.	.	.
9937	1597	1	This	this	DT
9937	1597	2	kind	kind	NN
9937	1597	3	of	of	IN
9937	1597	4	meat	meat	NN
9937	1597	5	is	be	VBZ
9937	1597	6	at	at	IN
9937	1597	7	its	-PRON-	PRP$
9937	1597	8	best	good	JJS
9937	1597	9	in	in	IN
9937	1597	10	animals	animal	NNS
9937	1597	11	that	that	WDT
9937	1597	12	are	be	VBP
9937	1597	13	from	from	IN
9937	1597	14	6	6	CD
9937	1597	15	weeks	week	NNS
9937	1597	16	to	to	IN
9937	1597	17	3	3	CD
9937	1597	18	months	month	NNS
9937	1597	19	old	old	JJ
9937	1597	20	when	when	WRB
9937	1597	21	killed	kill	VBN
9937	1597	22	.	.	.
9937	1598	1	Calves	calf	NNS
9937	1598	2	younger	young	JJR
9937	1598	3	than	than	IN
9937	1598	4	6	6	CD
9937	1598	5	weeks	week	NNS
9937	1598	6	are	be	VBP
9937	1598	7	sometimes	sometimes	RB
9937	1598	8	slaughtered	slaughter	VBN
9937	1598	9	,	,	,
9937	1598	10	but	but	CC
9937	1598	11	their	-PRON-	PRP$
9937	1598	12	meat	meat	NN
9937	1598	13	is	be	VBZ
9937	1598	14	of	of	IN
9937	1598	15	poor	poor	JJ
9937	1598	16	quality	quality	NN
9937	1598	17	and	and	CC
9937	1598	18	should	should	MD
9937	1598	19	be	be	VB
9937	1598	20	avoided	avoid	VBN
9937	1598	21	.	.	.
9937	1599	1	Meat	meat	NN
9937	1599	2	from	from	IN
9937	1599	3	a	a	DT
9937	1599	4	calf	calf	NN
9937	1599	5	that	that	WDT
9937	1599	6	has	have	VBZ
9937	1599	7	not	not	RB
9937	1599	8	reached	reach	VBN
9937	1599	9	the	the	DT
9937	1599	10	age	age	NN
9937	1599	11	of	of	IN
9937	1599	12	3	3	CD
9937	1599	13	weeks	week	NNS
9937	1599	14	is	be	VBZ
9937	1599	15	called	call	VBN
9937	1599	16	bob	bob	NNP
9937	1599	17	veal	veal	NN
9937	1599	18	.	.	.
9937	1600	1	Such	such	JJ
9937	1600	2	meat	meat	NN
9937	1600	3	is	be	VBZ
9937	1600	4	pale	pale	JJ
9937	1600	5	,	,	,
9937	1600	6	dry	dry	JJ
9937	1600	7	,	,	,
9937	1600	8	tough	tough	JJ
9937	1600	9	,	,	,
9937	1600	10	and	and	CC
9937	1600	11	indigestible	indigestible	JJ
9937	1600	12	and	and	CC
9937	1600	13	,	,	,
9937	1600	14	consequently	consequently	RB
9937	1600	15	,	,	,
9937	1600	16	unfit	unfit	JJ
9937	1600	17	for	for	IN
9937	1600	18	food	food	NN
9937	1600	19	.	.	.
9937	1601	1	In	in	IN
9937	1601	2	most	most	JJS
9937	1601	3	states	state	NNS
9937	1601	4	the	the	DT
9937	1601	5	laws	law	NNS
9937	1601	6	strictly	strictly	RB
9937	1601	7	forbid	forbid	VBP
9937	1601	8	the	the	DT
9937	1601	9	sale	sale	NN
9937	1601	10	of	of	IN
9937	1601	11	bob	bob	NNP
9937	1601	12	veal	veal	NNP
9937	1601	13	for	for	IN
9937	1601	14	food	food	NN
9937	1601	15	,	,	,
9937	1601	16	but	but	CC
9937	1601	17	constant	constant	JJ
9937	1601	18	vigilance	vigilance	NN
9937	1601	19	must	must	MD
9937	1601	20	be	be	VB
9937	1601	21	exercised	exercise	VBN
9937	1601	22	to	to	TO
9937	1601	23	safeguard	safeguard	VB
9937	1601	24	the	the	DT
9937	1601	25	public	public	NN
9937	1601	26	from	from	IN
9937	1601	27	unscrupulous	unscrupulous	JJ
9937	1601	28	dealers	dealer	NNS
9937	1601	29	.	.	.
9937	1602	1	A	a	DT
9937	1602	2	calf	calf	NN
9937	1602	3	that	that	WDT
9937	1602	4	goes	go	VBZ
9937	1602	5	beyond	beyond	IN
9937	1602	6	the	the	DT
9937	1602	7	age	age	NN
9937	1602	8	of	of	IN
9937	1602	9	3	3	CD
9937	1602	10	months	month	NNS
9937	1602	11	without	without	IN
9937	1602	12	being	be	VBG
9937	1602	13	slaughtered	slaughter	VBN
9937	1602	14	must	must	MD
9937	1602	15	be	be	VB
9937	1602	16	kept	keep	VBN
9937	1602	17	and	and	CC
9937	1602	18	fattened	fatten	VBN
9937	1602	19	until	until	IN
9937	1602	20	it	-PRON-	PRP
9937	1602	21	reaches	reach	VBZ
9937	1602	22	the	the	DT
9937	1602	23	age	age	NN
9937	1602	24	at	at	IN
9937	1602	25	which	which	WDT
9937	1602	26	it	-PRON-	PRP
9937	1602	27	can	can	MD
9937	1602	28	be	be	VB
9937	1602	29	profitably	profitably	RB
9937	1602	30	sold	sell	VBN
9937	1602	31	as	as	IN
9937	1602	32	beef	beef	NN
9937	1602	33	,	,	,
9937	1602	34	for	for	IN
9937	1602	35	it	-PRON-	PRP
9937	1602	36	is	be	VBZ
9937	1602	37	too	too	RB
9937	1602	38	old	old	JJ
9937	1602	39	to	to	TO
9937	1602	40	be	be	VB
9937	1602	41	used	use	VBN
9937	1602	42	as	as	IN
9937	1602	43	veal	veal	NN
9937	1602	44	.	.	.
9937	1603	1	2	2	LS
9937	1603	2	.	.	.
9937	1604	1	The	the	DT
9937	1604	2	nature	nature	NN
9937	1604	3	of	of	IN
9937	1604	4	veal	veal	NN
9937	1604	5	can	can	MD
9937	1604	6	be	be	VB
9937	1604	7	more	more	RBR
9937	1604	8	readily	readily	RB
9937	1604	9	comprehended	comprehend	VBN
9937	1604	10	by	by	IN
9937	1604	11	comparing	compare	VBG
9937	1604	12	it	-PRON-	PRP
9937	1604	13	with	with	IN
9937	1604	14	beef	beef	NN
9937	1604	15	,	,	,
9937	1604	16	the	the	DT
9937	1604	17	characteristics	characteristic	NNS
9937	1604	18	of	of	IN
9937	1604	19	which	which	WDT
9937	1604	20	are	be	VBP
9937	1604	21	now	now	RB
9937	1604	22	understood	understand	VBN
9937	1604	23	.	.	.
9937	1605	1	Veal	veal	NN
9937	1605	2	is	be	VBZ
9937	1605	3	lighter	light	JJR
9937	1605	4	in	in	IN
9937	1605	5	color	color	NN
9937	1605	6	than	than	IN
9937	1605	7	beef	beef	NN
9937	1605	8	,	,	,
9937	1605	9	being	be	VBG
9937	1605	10	more	more	RBR
9937	1605	11	nearly	nearly	RB
9937	1605	12	pink	pink	JJ
9937	1605	13	than	than	IN
9937	1605	14	red	red	JJ
9937	1605	15	,	,	,
9937	1605	16	and	and	CC
9937	1605	17	it	-PRON-	PRP
9937	1605	18	contains	contain	VBZ
9937	1605	19	very	very	RB
9937	1605	20	little	little	JJ
9937	1605	21	fat	fat	JJ
9937	1605	22	,	,	,
9937	1605	23	as	as	IN
9937	1605	24	reference	reference	NN
9937	1605	25	to	to	IN
9937	1605	26	Fig	Fig	NNP
9937	1605	27	.	.	.
9937	1606	1	1	1	LS
9937	1606	2	,	,	,
9937	1606	3	_	_	NNP
9937	1606	4	Meat	Meat	NNP
9937	1606	5	_	_	NNP
9937	1606	6	,	,	,
9937	1606	7	Part	Part	NNP
9937	1606	8	1	1	CD
9937	1606	9	,	,	,
9937	1606	10	will	will	MD
9937	1606	11	show	show	VB
9937	1606	12	.	.	.
9937	1607	1	The	the	DT
9937	1607	2	tissues	tissue	NNS
9937	1607	3	of	of	IN
9937	1607	4	veal	veal	NN
9937	1607	5	contain	contain	VBP
9937	1607	6	less	less	JJR
9937	1607	7	nutriment	nutriment	NN
9937	1607	8	than	than	IN
9937	1607	9	those	those	DT
9937	1607	10	of	of	IN
9937	1607	11	beef	beef	NN
9937	1607	12	,	,	,
9937	1607	13	but	but	CC
9937	1607	14	they	-PRON-	PRP
9937	1607	15	contain	contain	VBP
9937	1607	16	more	more	JJR
9937	1607	17	gelatine	gelatine	NN
9937	1607	18	.	.	.
9937	1608	1	The	the	DT
9937	1608	2	flavor	flavor	NN
9937	1608	3	of	of	IN
9937	1608	4	veal	veal	NN
9937	1608	5	is	be	VBZ
9937	1608	6	less	less	RBR
9937	1608	7	pronounced	pronounced	JJ
9937	1608	8	than	than	IN
9937	1608	9	that	that	DT
9937	1608	10	of	of	IN
9937	1608	11	beef	beef	NN
9937	1608	12	,	,	,
9937	1608	13	the	the	DT
9937	1608	14	difference	difference	NN
9937	1608	15	between	between	IN
9937	1608	16	the	the	DT
9937	1608	17	age	age	NN
9937	1608	18	of	of	IN
9937	1608	19	animals	animal	NNS
9937	1608	20	used	use	VBN
9937	1608	21	for	for	IN
9937	1608	22	veal	veal	NN
9937	1608	23	and	and	CC
9937	1608	24	those	those	DT
9937	1608	25	used	use	VBN
9937	1608	26	for	for	IN
9937	1608	27	beef	beef	NN
9937	1608	28	being	be	VBG
9937	1608	29	responsible	responsible	JJ
9937	1608	30	for	for	IN
9937	1608	31	this	this	DT
9937	1608	32	lack	lack	NN
9937	1608	33	of	of	IN
9937	1608	34	flavor	flavor	NN
9937	1608	35	.	.	.
9937	1609	1	These	these	DT
9937	1609	2	characteristics	characteristic	NNS
9937	1609	3	,	,	,
9937	1609	4	as	as	RB
9937	1609	5	well	well	RB
9937	1609	6	as	as	IN
9937	1609	7	the	the	DT
9937	1609	8	difference	difference	NN
9937	1609	9	in	in	IN
9937	1609	10	size	size	NN
9937	1609	11	of	of	IN
9937	1609	12	corresponding	corresponding	JJ
9937	1609	13	cuts	cut	NNS
9937	1609	14	,	,	,
9937	1609	15	make	make	VB
9937	1609	16	it	-PRON-	PRP
9937	1609	17	easy	easy	JJ
9937	1609	18	to	to	TO
9937	1609	19	distinguish	distinguish	VB
9937	1609	20	veal	veal	NN
9937	1609	21	from	from	IN
9937	1609	22	beef	beef	NN
9937	1609	23	in	in	IN
9937	1609	24	the	the	DT
9937	1609	25	market	market	NN
9937	1609	26	.	.	.
9937	1610	1	CUTS	cuts	NN
9937	1610	2	OF	of	IN
9937	1610	3	VEAL	VEAL	NNP
9937	1610	4	,	,	,
9937	1610	5	AND	and	CC
9937	1610	6	THEIR	their	NN
9937	1610	7	USES	use	NNS
9937	1610	8	[	[	-LRB-
9937	1610	9	Illustration	illustration	NN
9937	1610	10	:	:	:
9937	1610	11	Fig	Fig	NNP
9937	1610	12	.	.	.
9937	1611	1	1	1	LS
9937	1611	2	]	]	-RRB-
9937	1611	3	3	3	CD
9937	1611	4	.	.	.
9937	1612	1	The	the	DT
9937	1612	2	slaughtered	slaughter	VBN
9937	1612	3	calf	calf	NN
9937	1612	4	from	from	IN
9937	1612	5	which	which	WDT
9937	1612	6	veal	veal	NN
9937	1612	7	is	be	VBZ
9937	1612	8	obtained	obtain	VBN
9937	1612	9	is	be	VBZ
9937	1612	10	generally	generally	RB
9937	1612	11	delivered	deliver	VBN
9937	1612	12	to	to	IN
9937	1612	13	the	the	DT
9937	1612	14	butcher	butcher	NN
9937	1612	15	in	in	IN
9937	1612	16	the	the	DT
9937	1612	17	form	form	NN
9937	1612	18	shown	show	VBN
9937	1612	19	in	in	IN
9937	1612	20	Fig	Fig	NNP
9937	1612	21	.	.	.
9937	1613	1	1	1	LS
9937	1613	2	;	;	:
9937	1613	3	that	that	RB
9937	1613	4	is	is	RB
9937	1613	5	,	,	,
9937	1613	6	with	with	IN
9937	1613	7	the	the	DT
9937	1613	8	head	head	NN
9937	1613	9	,	,	,
9937	1613	10	feet	foot	NNS
9937	1613	11	,	,	,
9937	1613	12	and	and	CC
9937	1613	13	intestines	intestine	NNS
9937	1613	14	removed	remove	VBN
9937	1613	15	and	and	CC
9937	1613	16	the	the	DT
9937	1613	17	carcass	carcass	NN
9937	1613	18	split	split	VBD
9937	1613	19	into	into	IN
9937	1613	20	halves	half	NNS
9937	1613	21	through	through	IN
9937	1613	22	the	the	DT
9937	1613	23	spine	spine	NN
9937	1613	24	.	.	.
9937	1614	1	He	-PRON-	PRP
9937	1614	2	divides	divide	VBZ
9937	1614	3	each	each	DT
9937	1614	4	half	half	NN
9937	1614	5	into	into	IN
9937	1614	6	quarters	quarter	NNS
9937	1614	7	,	,	,
9937	1614	8	known	know	VBN
9937	1614	9	as	as	IN
9937	1614	10	the	the	DT
9937	1614	11	_	_	NNP
9937	1614	12	fore	fore	NN
9937	1614	13	quarter	quarter	NN
9937	1614	14	_	_	NNP
9937	1614	15	and	and	CC
9937	1614	16	the	the	DT
9937	1614	17	_	_	NNP
9937	1614	18	hind	hind	NN
9937	1614	19	quarter	quarter	NN
9937	1614	20	_	_	NNP
9937	1614	21	,	,	,
9937	1614	22	and	and	CC
9937	1614	23	cuts	cut	VBZ
9937	1614	24	these	these	DT
9937	1614	25	into	into	IN
9937	1614	26	smaller	small	JJR
9937	1614	27	pieces	piece	NNS
9937	1614	28	.	.	.
9937	1615	1	4	4	LS
9937	1615	2	.	.	.
9937	1616	1	FORE	FORE	NNP
9937	1616	2	QUARTER.--The	quarter.--the	JJ
9937	1616	3	fore	fore	NN
9937	1616	4	quarter	quarter	NN
9937	1616	5	,	,	,
9937	1616	6	as	as	IN
9937	1616	7	shown	show	VBN
9937	1616	8	in	in	IN
9937	1616	9	Fig	Fig	NNP
9937	1616	10	.	.	.
9937	1617	1	1	1	CD
9937	1617	2	,	,	,
9937	1617	3	is	be	VBZ
9937	1617	4	composed	compose	VBN
9937	1617	5	of	of	IN
9937	1617	6	the	the	DT
9937	1617	7	neck	neck	NN
9937	1617	8	,	,	,
9937	1617	9	chuck	chuck	NN
9937	1617	10	,	,	,
9937	1617	11	shoulder	shoulder	NN
9937	1617	12	,	,	,
9937	1617	13	fore	fore	NNP
9937	1617	14	shank	shank	NNP
9937	1617	15	,	,	,
9937	1617	16	breast	breast	NN
9937	1617	17	,	,	,
9937	1617	18	and	and	CC
9937	1617	19	ribs	rib	NNS
9937	1617	20	.	.	.
9937	1618	1	Frequently	frequently	RB
9937	1618	2	,	,	,
9937	1618	3	no	no	DT
9937	1618	4	distinction	distinction	NN
9937	1618	5	is	be	VBZ
9937	1618	6	made	make	VBN
9937	1618	7	between	between	IN
9937	1618	8	the	the	DT
9937	1618	9	neck	neck	NN
9937	1618	10	and	and	CC
9937	1618	11	the	the	DT
9937	1618	12	chuck	chuck	NN
9937	1618	13	,	,	,
9937	1618	14	both	both	DT
9937	1618	15	of	of	IN
9937	1618	16	these	these	DT
9937	1618	17	pieces	piece	NNS
9937	1618	18	and	and	CC
9937	1618	19	the	the	DT
9937	1618	20	fore	fore	NN
9937	1618	21	shank	shank	NNP
9937	1618	22	being	be	VBG
9937	1618	23	used	use	VBN
9937	1618	24	for	for	IN
9937	1618	25	soups	soup	NNS
9937	1618	26	and	and	CC
9937	1618	27	stews	stew	NNS
9937	1618	28	.	.	.
9937	1619	1	The	the	DT
9937	1619	2	shoulder	shoulder	NN
9937	1619	3	is	be	VBZ
9937	1619	4	cut	cut	VBN
9937	1619	5	from	from	IN
9937	1619	6	the	the	DT
9937	1619	7	ribs	rib	NNS
9937	1619	8	lying	lie	VBG
9937	1619	9	underneath	underneath	RB
9937	1619	10	,	,	,
9937	1619	11	and	and	CC
9937	1619	12	it	-PRON-	PRP
9937	1619	13	is	be	VBZ
9937	1619	14	generally	generally	RB
9937	1619	15	used	use	VBN
9937	1619	16	for	for	IN
9937	1619	17	roasting	roast	VBG
9937	1619	18	,	,	,
9937	1619	19	often	often	RB
9937	1619	20	with	with	IN
9937	1619	21	stuffing	stuffing	NN
9937	1619	22	rolled	roll	VBN
9937	1619	23	inside	inside	RB
9937	1619	24	of	of	IN
9937	1619	25	it	-PRON-	PRP
9937	1619	26	.	.	.
9937	1620	1	The	the	DT
9937	1620	2	breast	breast	NN
9937	1620	3	,	,	,
9937	1620	4	which	which	WDT
9937	1620	5	is	be	VBZ
9937	1620	6	the	the	DT
9937	1620	7	under	under	JJ
9937	1620	8	part	part	NN
9937	1620	9	of	of	IN
9937	1620	10	the	the	DT
9937	1620	11	fore	fore	JJ
9937	1620	12	quarter	quarter	NN
9937	1620	13	and	and	CC
9937	1620	14	corresponds	correspond	VBZ
9937	1620	15	to	to	IN
9937	1620	16	the	the	DT
9937	1620	17	plate	plate	NN
9937	1620	18	in	in	IN
9937	1620	19	beef	beef	NN
9937	1620	20	,	,	,
9937	1620	21	is	be	VBZ
9937	1620	22	suitable	suitable	JJ
9937	1620	23	for	for	IN
9937	1620	24	either	either	CC
9937	1620	25	roasting	roast	VBG
9937	1620	26	or	or	CC
9937	1620	27	stewing	stew	VBG
9937	1620	28	.	.	.
9937	1621	1	When	when	WRB
9937	1621	2	the	the	DT
9937	1621	3	rib	rib	NN
9937	1621	4	bones	bone	NNS
9937	1621	5	are	be	VBP
9937	1621	6	removed	remove	VBN
9937	1621	7	from	from	IN
9937	1621	8	it	-PRON-	PRP
9937	1621	9	,	,	,
9937	1621	10	a	a	DT
9937	1621	11	pocket	pocket	NN
9937	1621	12	that	that	WDT
9937	1621	13	will	will	MD
9937	1621	14	hold	hold	VB
9937	1621	15	stuffing	stuffing	NN
9937	1621	16	can	can	MD
9937	1621	17	be	be	VB
9937	1621	18	cut	cut	VBN
9937	1621	19	into	into	IN
9937	1621	20	this	this	DT
9937	1621	21	piece	piece	NN
9937	1621	22	.	.	.
9937	1622	1	The	the	DT
9937	1622	2	ribs	rib	NNS
9937	1622	3	between	between	IN
9937	1622	4	the	the	DT
9937	1622	5	shoulder	shoulder	NN
9937	1622	6	and	and	CC
9937	1622	7	the	the	DT
9937	1622	8	loin	loin	NN
9937	1622	9	are	be	VBP
9937	1622	10	called	call	VBN
9937	1622	11	the	the	DT
9937	1622	12	_	_	NNP
9937	1622	13	rack	rack	NN
9937	1622	14	_	_	NNP
9937	1622	15	;	;	:
9937	1622	16	they	-PRON-	PRP
9937	1622	17	may	may	MD
9937	1622	18	be	be	VB
9937	1622	19	cut	cut	VBN
9937	1622	20	into	into	IN
9937	1622	21	chops	chop	NNS
9937	1622	22	or	or	CC
9937	1622	23	used	use	VBN
9937	1622	24	as	as	IN
9937	1622	25	one	one	CD
9937	1622	26	piece	piece	NN
9937	1622	27	for	for	IN
9937	1622	28	roasting	roast	VBG
9937	1622	29	.	.	.
9937	1623	1	5	5	CD
9937	1623	2	.	.	.
9937	1624	1	HIND	HIND	NNP
9937	1624	2	QUARTER.--The	quarter.--the	JJ
9937	1624	3	hind	hind	NN
9937	1624	4	quarter	quarter	NN
9937	1624	5	,	,	,
9937	1624	6	as	as	IN
9937	1624	7	Fig	Fig	NNP
9937	1624	8	.	.	.
9937	1625	1	1	1	CD
9937	1625	2	shows	show	NNS
9937	1625	3	,	,	,
9937	1625	4	is	be	VBZ
9937	1625	5	divided	divide	VBN
9937	1625	6	into	into	IN
9937	1625	7	the	the	DT
9937	1625	8	loin	loin	NN
9937	1625	9	,	,	,
9937	1625	10	flank	flank	NN
9937	1625	11	,	,	,
9937	1625	12	leg	leg	NN
9937	1625	13	,	,	,
9937	1625	14	and	and	CC
9937	1625	15	hind	hind	VB
9937	1625	16	shank	shank	JJ
9937	1625	17	.	.	.
9937	1626	1	The	the	DT
9937	1626	2	loin	loin	NN
9937	1626	3	and	and	CC
9937	1626	4	the	the	DT
9937	1626	5	flank	flank	NN
9937	1626	6	are	be	VBP
9937	1626	7	located	locate	VBN
9937	1626	8	similarly	similarly	RB
9937	1626	9	to	to	IN
9937	1626	10	these	these	DT
9937	1626	11	same	same	JJ
9937	1626	12	cuts	cut	NNS
9937	1626	13	in	in	IN
9937	1626	14	beef	beef	NN
9937	1626	15	.	.	.
9937	1627	1	In	in	IN
9937	1627	2	some	some	DT
9937	1627	3	localities	locality	NNS
9937	1627	4	,	,	,
9937	1627	5	the	the	DT
9937	1627	6	part	part	NN
9937	1627	7	of	of	IN
9937	1627	8	veal	veal	NN
9937	1627	9	corresponding	correspond	VBG
9937	1627	10	to	to	IN
9937	1627	11	the	the	DT
9937	1627	12	rump	rump	NN
9937	1627	13	of	of	IN
9937	1627	14	beef	beef	NN
9937	1627	15	is	be	VBZ
9937	1627	16	included	include	VBN
9937	1627	17	with	with	IN
9937	1627	18	the	the	DT
9937	1627	19	loin	loin	NN
9937	1627	20	,	,	,
9937	1627	21	and	and	CC
9937	1627	22	in	in	IN
9937	1627	23	others	other	NNS
9937	1627	24	it	-PRON-	PRP
9937	1627	25	is	be	VBZ
9937	1627	26	cut	cut	VBN
9937	1627	27	as	as	IN
9937	1627	28	part	part	NN
9937	1627	29	of	of	IN
9937	1627	30	the	the	DT
9937	1627	31	leg	leg	NN
9937	1627	32	.	.	.
9937	1628	1	When	when	WRB
9937	1628	2	it	-PRON-	PRP
9937	1628	3	is	be	VBZ
9937	1628	4	part	part	NN
9937	1628	5	of	of	IN
9937	1628	6	the	the	DT
9937	1628	7	leg	leg	NN
9937	1628	8	,	,	,
9937	1628	9	the	the	DT
9937	1628	10	leg	leg	NN
9937	1628	11	is	be	VBZ
9937	1628	12	cut	cut	VBN
9937	1628	13	off	off	RP
9937	1628	14	just	just	RB
9937	1628	15	in	in	IN
9937	1628	16	front	front	NN
9937	1628	17	of	of	IN
9937	1628	18	the	the	DT
9937	1628	19	hip	hip	NN
9937	1628	20	bone	bone	NN
9937	1628	21	and	and	CC
9937	1628	22	is	be	VBZ
9937	1628	23	separated	separate	VBN
9937	1628	24	from	from	IN
9937	1628	25	the	the	DT
9937	1628	26	lower	low	JJR
9937	1628	27	part	part	NN
9937	1628	28	of	of	IN
9937	1628	29	the	the	DT
9937	1628	30	leg	leg	NN
9937	1628	31	,	,	,
9937	1628	32	or	or	CC
9937	1628	33	hind	hind	VB
9937	1628	34	shank	shank	JJ
9937	1628	35	,	,	,
9937	1628	36	immediately	immediately	RB
9937	1628	37	below	below	IN
9937	1628	38	the	the	DT
9937	1628	39	hip	hip	NN
9937	1628	40	joint	joint	NN
9937	1628	41	.	.	.
9937	1629	1	This	this	DT
9937	1629	2	piece	piece	NN
9937	1629	3	is	be	VBZ
9937	1629	4	often	often	RB
9937	1629	5	used	use	VBN
9937	1629	6	for	for	IN
9937	1629	7	roasting	roast	VBG
9937	1629	8	,	,	,
9937	1629	9	although	although	IN
9937	1629	10	cutlets	cutlet	NNS
9937	1629	11	or	or	CC
9937	1629	12	steaks	steak	NNS
9937	1629	13	may	may	MD
9937	1629	14	be	be	VB
9937	1629	15	cut	cut	VBN
9937	1629	16	from	from	IN
9937	1629	17	it	-PRON-	PRP
9937	1629	18	.	.	.
9937	1630	1	The	the	DT
9937	1630	2	hind	hind	NN
9937	1630	3	shank	shank	NN
9937	1630	4	,	,	,
9937	1630	5	which	which	WDT
9937	1630	6	,	,	,
9937	1630	7	together	together	RB
9937	1630	8	with	with	IN
9937	1630	9	the	the	DT
9937	1630	10	fore	fore	NN
9937	1630	11	shank	shank	NNP
9937	1630	12	,	,	,
9937	1630	13	is	be	VBZ
9937	1630	14	called	call	VBN
9937	1630	15	a	a	DT
9937	1630	16	_	_	NNP
9937	1630	17	knuckle	knuckle	NN
9937	1630	18	_	_	NNP
9937	1630	19	,	,	,
9937	1630	20	is	be	VBZ
9937	1630	21	used	use	VBN
9937	1630	22	for	for	IN
9937	1630	23	soup	soup	NN
9937	1630	24	making	making	NN
9937	1630	25	.	.	.
9937	1631	1	When	when	WRB
9937	1631	2	the	the	DT
9937	1631	3	loin	loin	NN
9937	1631	4	and	and	CC
9937	1631	5	flank	flank	NN
9937	1631	6	are	be	VBP
9937	1631	7	cut	cut	VBN
9937	1631	8	in	in	IN
9937	1631	9	a	a	DT
9937	1631	10	single	single	JJ
9937	1631	11	piece	piece	NN
9937	1631	12	,	,	,
9937	1631	13	they	-PRON-	PRP
9937	1631	14	are	be	VBP
9937	1631	15	used	use	VBN
9937	1631	16	for	for	IN
9937	1631	17	roasting	roast	VBG
9937	1631	18	.	.	.
9937	1632	1	6	6	CD
9937	1632	2	.	.	.
9937	1633	1	VEAL	veal	NN
9937	1633	2	ORGANS.--Certain	organs.--certain	NN
9937	1633	3	of	of	IN
9937	1633	4	the	the	DT
9937	1633	5	organs	organ	NNS
9937	1633	6	of	of	IN
9937	1633	7	the	the	DT
9937	1633	8	calf	calf	NN
9937	1633	9	,	,	,
9937	1633	10	like	like	IN
9937	1633	11	those	those	DT
9937	1633	12	of	of	IN
9937	1633	13	beef	beef	NN
9937	1633	14	animals	animal	NNS
9937	1633	15	,	,	,
9937	1633	16	are	be	VBP
9937	1633	17	used	use	VBN
9937	1633	18	for	for	IN
9937	1633	19	food	food	NN
9937	1633	20	.	.	.
9937	1634	1	They	-PRON-	PRP
9937	1634	2	include	include	VBP
9937	1634	3	the	the	DT
9937	1634	4	heart	heart	NN
9937	1634	5	,	,	,
9937	1634	6	tongue	tongue	NN
9937	1634	7	,	,	,
9937	1634	8	liver	liver	NN
9937	1634	9	,	,	,
9937	1634	10	and	and	CC
9937	1634	11	kidneys	kidney	NNS
9937	1634	12	,	,	,
9937	1634	13	as	as	RB
9937	1634	14	well	well	RB
9937	1634	15	as	as	IN
9937	1634	16	the	the	DT
9937	1634	17	thymus	thymus	NN
9937	1634	18	and	and	CC
9937	1634	19	thyroid	thyroid	NN
9937	1634	20	glands	gland	NNS
9937	1634	21	and	and	CC
9937	1634	22	the	the	DT
9937	1634	23	pancreas	pancrea	NNS
9937	1634	24	.	.	.
9937	1635	1	The	the	DT
9937	1635	2	heart	heart	NN
9937	1635	3	and	and	CC
9937	1635	4	tongue	tongue	NN
9937	1635	5	of	of	IN
9937	1635	6	veal	veal	NN
9937	1635	7	are	be	VBP
9937	1635	8	more	more	RBR
9937	1635	9	delicate	delicate	JJ
9937	1635	10	in	in	IN
9937	1635	11	texture	texture	NN
9937	1635	12	and	and	CC
9937	1635	13	flavor	flavor	NN
9937	1635	14	than	than	IN
9937	1635	15	those	those	DT
9937	1635	16	of	of	IN
9937	1635	17	beef	beef	NN
9937	1635	18	,	,	,
9937	1635	19	but	but	CC
9937	1635	20	the	the	DT
9937	1635	21	methods	method	NNS
9937	1635	22	of	of	IN
9937	1635	23	cooking	cook	VBG
9937	1635	24	them	-PRON-	PRP
9937	1635	25	are	be	VBP
9937	1635	26	practically	practically	RB
9937	1635	27	the	the	DT
9937	1635	28	same	same	JJ
9937	1635	29	.	.	.
9937	1636	1	The	the	DT
9937	1636	2	liver	liver	NN
9937	1636	3	and	and	CC
9937	1636	4	kidneys	kidney	NNS
9937	1636	5	of	of	IN
9937	1636	6	calves	calf	NNS
9937	1636	7	make	make	VBP
9937	1636	8	very	very	RB
9937	1636	9	appetizing	appetize	VBG
9937	1636	10	dishes	dish	NNS
9937	1636	11	and	and	CC
9937	1636	12	find	find	VB
9937	1636	13	favor	favor	NN
9937	1636	14	with	with	IN
9937	1636	15	many	many	JJ
9937	1636	16	persons	person	NNS
9937	1636	17	.	.	.
9937	1637	1	The	the	DT
9937	1637	2	thymus	thymus	NN
9937	1637	3	and	and	CC
9937	1637	4	thyroid	thyroid	NN
9937	1637	5	glands	gland	NNS
9937	1637	6	and	and	CC
9937	1637	7	the	the	DT
9937	1637	8	pancreas	pancrea	NNS
9937	1637	9	are	be	VBP
9937	1637	10	included	include	VBN
9937	1637	11	under	under	IN
9937	1637	12	the	the	DT
9937	1637	13	term	term	NN
9937	1637	14	_	_	NNP
9937	1637	15	sweetbreads	sweetbreads	NNPS
9937	1637	16	_	_	NNP
9937	1637	17	.	.	.
9937	1638	1	The	the	DT
9937	1638	2	thymus	thymus	NN
9937	1638	3	gland	gland	NN
9937	1638	4	,	,	,
9937	1638	5	which	which	WDT
9937	1638	6	lies	lie	VBZ
9937	1638	7	near	near	IN
9937	1638	8	the	the	DT
9937	1638	9	heart	heart	NN
9937	1638	10	and	and	CC
9937	1638	11	is	be	VBZ
9937	1638	12	often	often	RB
9937	1638	13	called	call	VBN
9937	1638	14	the	the	DT
9937	1638	15	_	_	NNP
9937	1638	16	heart	heart	NN
9937	1638	17	sweetbread	sweetbread	NN
9937	1638	18	_	_	NNP
9937	1638	19	,	,	,
9937	1638	20	is	be	VBZ
9937	1638	21	the	the	DT
9937	1638	22	best	good	JJS
9937	1638	23	one	one	CD
9937	1638	24	.	.	.
9937	1639	1	The	the	DT
9937	1639	2	thyroid	thyroid	NN
9937	1639	3	gland	gland	NN
9937	1639	4	lies	lie	VBZ
9937	1639	5	in	in	IN
9937	1639	6	the	the	DT
9937	1639	7	throat	throat	NN
9937	1639	8	and	and	CC
9937	1639	9	is	be	VBZ
9937	1639	10	called	call	VBN
9937	1639	11	the	the	DT
9937	1639	12	_	_	NNP
9937	1639	13	throat	throat	NN
9937	1639	14	sweetbread	sweetbread	NN
9937	1639	15	_	_	NNP
9937	1639	16	.	.	.
9937	1640	1	These	these	DT
9937	1640	2	two	two	CD
9937	1640	3	glands	gland	NNS
9937	1640	4	are	be	VBP
9937	1640	5	joined	join	VBN
9937	1640	6	by	by	IN
9937	1640	7	a	a	DT
9937	1640	8	connecting	connect	VBG
9937	1640	9	membrane	membrane	NN
9937	1640	10	,	,	,
9937	1640	11	but	but	CC
9937	1640	12	this	this	DT
9937	1640	13	is	be	VBZ
9937	1640	14	often	often	RB
9937	1640	15	broken	break	VBN
9937	1640	16	and	and	CC
9937	1640	17	each	each	DT
9937	1640	18	gland	gland	NN
9937	1640	19	sold	sell	VBD
9937	1640	20	as	as	IN
9937	1640	21	a	a	DT
9937	1640	22	separate	separate	JJ
9937	1640	23	sweetbread	sweetbread	NN
9937	1640	24	.	.	.
9937	1641	1	The	the	DT
9937	1641	2	pancreas	pancrea	NNS
9937	1641	3	,	,	,
9937	1641	4	which	which	WDT
9937	1641	5	is	be	VBZ
9937	1641	6	the	the	DT
9937	1641	7	_	_	NNP
9937	1641	8	stomach	stomach	NN
9937	1641	9	sweetbread	sweetbread	NN
9937	1641	10	_	_	NNP
9937	1641	11	,	,	,
9937	1641	12	is	be	VBZ
9937	1641	13	used	use	VBN
9937	1641	14	less	less	RBR
9937	1641	15	often	often	RB
9937	1641	16	than	than	IN
9937	1641	17	the	the	DT
9937	1641	18	others	other	NNS
9937	1641	19	.	.	.
9937	1642	1	7	7	LS
9937	1642	2	.	.	.
9937	1643	1	Table	table	NN
9937	1643	2	of	of	IN
9937	1643	3	Veal	veal	NN
9937	1643	4	Cuts.--The	cuts.--the	DT
9937	1643	5	various	various	JJ
9937	1643	6	cuts	cut	NNS
9937	1643	7	of	of	IN
9937	1643	8	veal	veal	NN
9937	1643	9	,	,	,
9937	1643	10	together	together	RB
9937	1643	11	with	with	IN
9937	1643	12	their	-PRON-	PRP$
9937	1643	13	uses	use	NNS
9937	1643	14	,	,	,
9937	1643	15	are	be	VBP
9937	1643	16	arranged	arrange	VBN
9937	1643	17	for	for	IN
9937	1643	18	ready	ready	JJ
9937	1643	19	reference	reference	NN
9937	1643	20	in	in	IN
9937	1643	21	Table	table	NN
9937	1643	22	I.	i.	NN
9937	1644	1	Therefore	therefore	RB
9937	1644	2	,	,	,
9937	1644	3	so	so	IN
9937	1644	4	that	that	IN
9937	1644	5	the	the	DT
9937	1644	6	housewife	housewife	NN
9937	1644	7	may	may	MD
9937	1644	8	become	become	VB
9937	1644	9	thoroughly	thoroughly	RB
9937	1644	10	familiar	familiar	JJ
9937	1644	11	with	with	IN
9937	1644	12	these	these	DT
9937	1644	13	facts	fact	NNS
9937	1644	14	about	about	IN
9937	1644	15	veal	veal	NN
9937	1644	16	,	,	,
9937	1644	17	she	-PRON-	PRP
9937	1644	18	is	be	VBZ
9937	1644	19	urged	urge	VBN
9937	1644	20	to	to	TO
9937	1644	21	make	make	VB
9937	1644	22	a	a	DT
9937	1644	23	careful	careful	JJ
9937	1644	24	study	study	NN
9937	1644	25	of	of	IN
9937	1644	26	this	this	DT
9937	1644	27	table	table	NN
9937	1644	28	.	.	.
9937	1645	1	TABLE	TABLE	NNS
9937	1645	2	I	i	NN
9937	1645	3	NAMES	names	VBP
9937	1645	4	OF	of	IN
9937	1645	5	VEAL	veal	NN
9937	1645	6	CUTS	cut	NNS
9937	1645	7	AND	and	CC
9937	1645	8	ORGANS	organs	NN
9937	1645	9	AND	and	CC
9937	1645	10	THEIR	their	NN
9937	1645	11	USES	uses	JJ
9937	1645	12	NAME	NAME	NNP
9937	1645	13	OF	of	IN
9937	1645	14	LARGE	large	JJ
9937	1645	15	CUT	CUT	NNP
9937	1645	16	NAME	NAME	NNP
9937	1645	17	OF	of	IN
9937	1645	18	SMALL	SMALL	NNP
9937	1645	19	CUT	CUT	NNP
9937	1645	20	USES	use	NNS
9937	1645	21	OF	of	IN
9937	1645	22	CUTS	CUTS	NNP
9937	1645	23	/	/	SYM
9937	1645	24	Head	Head	NNP
9937	1645	25	Soup	Soup	NNP
9937	1645	26	,	,	,
9937	1645	27	made	make	VBD
9937	1645	28	dishes	dish	NNS
9937	1645	29	,	,	,
9937	1645	30	gelatine	gelatine	NN
9937	1645	31	|	|	NNP
9937	1645	32	Breast	Breast	NNP
9937	1645	33	Stew	Stew	NNP
9937	1645	34	,	,	,
9937	1645	35	made	make	VBD
9937	1645	36	dishes	dish	NNS
9937	1645	37	,	,	,
9937	1645	38	gelatine	gelatine	NN
9937	1645	39	Fore	Fore	NNP
9937	1645	40	Quarter	Quarter	NNP
9937	1645	41	|	|	NNP
9937	1645	42	Ribs	Ribs	NNP
9937	1645	43	Stew	Stew	NNP
9937	1645	44	,	,	,
9937	1645	45	made	make	VBD
9937	1645	46	dishes	dish	NNS
9937	1645	47	,	,	,
9937	1645	48	chops	chop	VBZ
9937	1645	49	|	|	NNP
9937	1645	50	Shoulder	Shoulder	NNP
9937	1645	51	Stew	Stew	NNP
9937	1645	52	,	,	,
9937	1645	53	made	make	VBD
9937	1645	54	dishes	dish	NNS
9937	1645	55	\	\	NNP
9937	1645	56	Neck	Neck	NNP
9937	1645	57	Stew	Stew	NNP
9937	1645	58	or	or	CC
9937	1645	59	stock	stock	NN
9937	1645	60	,	,	,
9937	1645	61	made	make	VBD
9937	1645	62	dishes	dish	NNS
9937	1645	63	/	/	SYM
9937	1645	64	Loin	Loin	NNP
9937	1645	65	Chops	Chops	NNPS
9937	1645	66	,	,	,
9937	1645	67	roasts	roast	NNS
9937	1645	68	Hind	Hind	NNP
9937	1645	69	Quarter	Quarter	NNP
9937	1645	70	|	|	NNP
9937	1645	71	Leg	Leg	NNP
9937	1645	72	Cutlets	Cutlets	NNP
9937	1645	73	or	or	CC
9937	1645	74	fillet	fillet	NN
9937	1645	75	,	,	,
9937	1645	76	sautéing	sautéing	NN
9937	1645	77	,	,	,
9937	1645	78	or	or	CC
9937	1645	79	roasting	roast	VBG
9937	1645	80	\	\	NNP
9937	1645	81	Knuckle	Knuckle	NNP
9937	1645	82	Stocks	Stocks	NNPS
9937	1645	83	,	,	,
9937	1645	84	stews	stew	NNS
9937	1645	85	/	/	SYM
9937	1645	86	Brains	brain	NNS
9937	1645	87	Made	make	VBD
9937	1645	88	dishes	dish	NNS
9937	1645	89	,	,	,
9937	1645	90	chafing	chafe	VBG
9937	1645	91	dish	dish	NN
9937	1645	92	|	|	NNP
9937	1645	93	Liver	Liver	NNP
9937	1645	94	Broiling	Broiling	NNP
9937	1645	95	,	,	,
9937	1645	96	sautéing	sautée	VBG
9937	1645	97	Veal	veal	NN
9937	1645	98	Organs	Organs	NNPS
9937	1645	99	|	|	NNP
9937	1645	100	Heart	Heart	NNP
9937	1645	101	Stuffed	Stuffed	NNP
9937	1645	102	,	,	,
9937	1645	103	baked	bake	VBD
9937	1645	104	|	|	NNP
9937	1645	105	Tongue	Tongue	NNP
9937	1645	106	Broiled	Broiled	NNP
9937	1645	107	,	,	,
9937	1645	108	braised	braise	VBN
9937	1645	109	|	|	CD
9937	1645	110	Sweetbreads	Sweetbreads	NNPS
9937	1645	111	Made	make	VBD
9937	1645	112	dishes	dish	NNS
9937	1645	113	,	,	,
9937	1645	114	chafing	chafe	VBG
9937	1645	115	dish	dish	NN
9937	1645	116	\	\	NN
9937	1645	117	Kidneys	Kidneys	NNP
9937	1645	118	Boiled	Boiled	NNP
9937	1645	119	,	,	,
9937	1645	120	stew	stew	JJ
9937	1645	121	COOKING	cooking	NN
9937	1645	122	OF	of	IN
9937	1645	123	VEAL	veal	NN
9937	1645	124	VEAL	veal	NN
9937	1645	125	CUTS	cut	NNS
9937	1645	126	AND	and	CC
9937	1645	127	THEIR	THEIR	NNP
9937	1645	128	PREPARATION	preparation	NN
9937	1645	129	8	8	CD
9937	1645	130	.	.	.
9937	1646	1	In	in	IN
9937	1646	2	the	the	DT
9937	1646	3	preparation	preparation	NN
9937	1646	4	of	of	IN
9937	1646	5	veal	veal	NN
9937	1646	6	,	,	,
9937	1646	7	an	an	DT
9937	1646	8	important	important	JJ
9937	1646	9	point	point	NN
9937	1646	10	to	to	TO
9937	1646	11	remember	remember	VB
9937	1646	12	is	be	VBZ
9937	1646	13	that	that	IN
9937	1646	14	meat	meat	NN
9937	1646	15	of	of	IN
9937	1646	16	this	this	DT
9937	1646	17	kind	kind	NN
9937	1646	18	always	always	RB
9937	1646	19	requires	require	VBZ
9937	1646	20	thorough	thorough	JJ
9937	1646	21	cooking	cooking	NN
9937	1646	22	.	.	.
9937	1647	1	It	-PRON-	PRP
9937	1647	2	should	should	MD
9937	1647	3	never	never	RB
9937	1647	4	be	be	VB
9937	1647	5	served	serve	VBN
9937	1647	6	rare	rare	JJ
9937	1647	7	.	.	.
9937	1648	1	Because	because	IN
9937	1648	2	of	of	IN
9937	1648	3	the	the	DT
9937	1648	4	long	long	JJ
9937	1648	5	cooking	cooking	NN
9937	1648	6	veal	veal	NN
9937	1648	7	needs	need	VBZ
9937	1648	8	,	,	,
9937	1648	9	together	together	RB
9937	1648	10	with	with	IN
9937	1648	11	the	the	DT
9937	1648	12	difficulty	difficulty	NN
9937	1648	13	encountered	encounter	VBN
9937	1648	14	in	in	IN
9937	1648	15	chewing	chew	VBG
9937	1648	16	it	-PRON-	PRP
9937	1648	17	and	and	CC
9937	1648	18	its	-PRON-	PRP$
9937	1648	19	somewhat	somewhat	RB
9937	1648	20	insipid	insipid	JJ
9937	1648	21	flavor	flavor	NN
9937	1648	22	,	,	,
9937	1648	23	which	which	WDT
9937	1648	24	fails	fail	VBZ
9937	1648	25	to	to	TO
9937	1648	26	excite	excite	VB
9937	1648	27	the	the	DT
9937	1648	28	free	free	JJ
9937	1648	29	flow	flow	NN
9937	1648	30	of	of	IN
9937	1648	31	gastric	gastric	JJ
9937	1648	32	juice	juice	NN
9937	1648	33	,	,	,
9937	1648	34	this	this	DT
9937	1648	35	meat	meat	NN
9937	1648	36	is	be	VBZ
9937	1648	37	more	more	RBR
9937	1648	38	indigestable	indigestable	JJ
9937	1648	39	than	than	IN
9937	1648	40	beef	beef	NN
9937	1648	41	.	.	.
9937	1649	1	In	in	IN
9937	1649	2	order	order	NN
9937	1649	3	to	to	TO
9937	1649	4	render	render	VB
9937	1649	5	it	-PRON-	PRP
9937	1649	6	easier	easy	JJR
9937	1649	7	to	to	TO
9937	1649	8	digest	digest	VB
9937	1649	9	,	,	,
9937	1649	10	since	since	IN
9937	1649	11	it	-PRON-	PRP
9937	1649	12	must	must	MD
9937	1649	13	be	be	VB
9937	1649	14	thoroughly	thoroughly	RB
9937	1649	15	cooked	cook	VBN
9937	1649	16	,	,	,
9937	1649	17	the	the	DT
9937	1649	18	long	long	JJ
9937	1649	19	,	,	,
9937	1649	20	slow	slow	JJ
9937	1649	21	methods	method	NNS
9937	1649	22	of	of	IN
9937	1649	23	cookery	cookery	NN
9937	1649	24	should	should	MD
9937	1649	25	be	be	VB
9937	1649	26	selected	select	VBN
9937	1649	27	,	,	,
9937	1649	28	as	as	IN
9937	1649	29	these	these	DT
9937	1649	30	soften	soften	VBP
9937	1649	31	the	the	DT
9937	1649	32	connective	connective	JJ
9937	1649	33	tissue	tissue	NN
9937	1649	34	.	.	.
9937	1650	1	Because	because	IN
9937	1650	2	of	of	IN
9937	1650	3	the	the	DT
9937	1650	4	lack	lack	NN
9937	1650	5	of	of	IN
9937	1650	6	flavor	flavor	NN
9937	1650	7	,	,	,
9937	1650	8	veal	veal	NN
9937	1650	9	is	be	VBZ
9937	1650	10	not	not	RB
9937	1650	11	so	so	RB
9937	1650	12	good	good	JJ
9937	1650	13	as	as	IN
9937	1650	14	beef	beef	NN
9937	1650	15	when	when	WRB
9937	1650	16	the	the	DT
9937	1650	17	extraction	extraction	NN
9937	1650	18	of	of	IN
9937	1650	19	flavor	flavor	NN
9937	1650	20	is	be	VBZ
9937	1650	21	desired	desire	VBN
9937	1650	22	for	for	IN
9937	1650	23	broth	broth	NN
9937	1650	24	.	.	.
9937	1651	1	However	however	RB
9937	1651	2	,	,	,
9937	1651	3	the	the	DT
9937	1651	4	absence	absence	NN
9937	1651	5	of	of	IN
9937	1651	6	flavor	flavor	NN
9937	1651	7	makes	make	VBZ
9937	1651	8	veal	veal	NN
9937	1651	9	a	a	DT
9937	1651	10	valuable	valuable	JJ
9937	1651	11	meat	meat	NN
9937	1651	12	to	to	TO
9937	1651	13	combine	combine	VB
9937	1651	14	with	with	IN
9937	1651	15	chicken	chicken	NN
9937	1651	16	and	and	CC
9937	1651	17	the	the	DT
9937	1651	18	more	more	RBR
9937	1651	19	expensive	expensive	JJ
9937	1651	20	meats	meat	NNS
9937	1651	21	,	,	,
9937	1651	22	particularly	particularly	RB
9937	1651	23	in	in	IN
9937	1651	24	highly	highly	RB
9937	1651	25	seasoned	season	VBN
9937	1651	26	made	make	VBN
9937	1651	27	dishes	dish	NNS
9937	1651	28	or	or	CC
9937	1651	29	salads	salad	NNS
9937	1651	30	.	.	.
9937	1652	1	Although	although	IN
9937	1652	2	lacking	lack	VBG
9937	1652	3	in	in	IN
9937	1652	4	flavor	flavor	NN
9937	1652	5	,	,	,
9937	1652	6	veal	veal	NN
9937	1652	7	contains	contain	VBZ
9937	1652	8	more	more	JJR
9937	1652	9	gelatine	gelatine	NN
9937	1652	10	than	than	IN
9937	1652	11	other	other	JJ
9937	1652	12	meats	meat	NNS
9937	1652	13	.	.	.
9937	1653	1	While	while	IN
9937	1653	2	this	this	DT
9937	1653	3	substance	substance	NN
9937	1653	4	is	be	VBZ
9937	1653	5	not	not	RB
9937	1653	6	very	very	RB
9937	1653	7	valuable	valuable	JJ
9937	1653	8	as	as	IN
9937	1653	9	a	a	DT
9937	1653	10	food	food	NN
9937	1653	11	,	,	,
9937	1653	12	it	-PRON-	PRP
9937	1653	13	lends	lend	VBZ
9937	1653	14	body	body	NN
9937	1653	15	to	to	TO
9937	1653	16	soup	soup	NN
9937	1653	17	or	or	CC
9937	1653	18	broth	broth	NN
9937	1653	19	and	and	CC
9937	1653	20	assists	assist	NNS
9937	1653	21	in	in	IN
9937	1653	22	the	the	DT
9937	1653	23	preparation	preparation	NN
9937	1653	24	of	of	IN
9937	1653	25	certain	certain	JJ
9937	1653	26	made	make	VBN
9937	1653	27	dishes	dish	NNS
9937	1653	28	.	.	.
9937	1654	1	To	to	TO
9937	1654	2	supply	supply	VB
9937	1654	3	the	the	DT
9937	1654	4	flavor	flavor	NN
9937	1654	5	needed	need	VBN
9937	1654	6	in	in	IN
9937	1654	7	dishes	dish	NNS
9937	1654	8	of	of	IN
9937	1654	9	this	this	DT
9937	1654	10	kind	kind	NN
9937	1654	11	,	,	,
9937	1654	12	pork	pork	NN
9937	1654	13	is	be	VBZ
9937	1654	14	sometimes	sometimes	RB
9937	1654	15	used	use	VBN
9937	1654	16	with	with	IN
9937	1654	17	the	the	DT
9937	1654	18	veal	veal	NN
9937	1654	19	.	.	.
9937	1655	1	9	9	CD
9937	1655	2	.	.	.
9937	1656	1	Veal	veal	NN
9937	1656	2	Steaks	Steaks	NNPS
9937	1656	3	or	or	CC
9937	1656	4	Cutlets.--Strictly	cutlets.--strictly	RB
9937	1656	5	speaking	speak	VBG
9937	1656	6	,	,	,
9937	1656	7	veal	veal	NN
9937	1656	8	cutlets	cutlet	NNS
9937	1656	9	are	be	VBP
9937	1656	10	cut	cut	VBN
9937	1656	11	from	from	IN
9937	1656	12	the	the	DT
9937	1656	13	ribs	rib	NNS
9937	1656	14	;	;	:
9937	1656	15	however	however	RB
9937	1656	16	,	,	,
9937	1656	17	a	a	DT
9937	1656	18	thin	thin	JJ
9937	1656	19	slice	slice	NN
9937	1656	20	cut	cut	NN
9937	1656	21	from	from	IN
9937	1656	22	the	the	DT
9937	1656	23	leg	leg	NN
9937	1656	24	,	,	,
9937	1656	25	as	as	IN
9937	1656	26	shown	show	VBN
9937	1656	27	in	in	IN
9937	1656	28	Fig	Fig	NNP
9937	1656	29	.	.	.
9937	1657	1	2	2	LS
9937	1657	2	,	,	,
9937	1657	3	while	while	IN
9937	1657	4	in	in	IN
9937	1657	5	reality	reality	NN
9937	1657	6	a	a	DT
9937	1657	7	steak	steak	NN
9937	1657	8	,	,	,
9937	1657	9	is	be	VBZ
9937	1657	10	considered	consider	VBN
9937	1657	11	by	by	IN
9937	1657	12	most	most	JJS
9937	1657	13	housewives	housewife	NNS
9937	1657	14	and	and	CC
9937	1657	15	butchers	butcher	NNS
9937	1657	16	as	as	IN
9937	1657	17	a	a	DT
9937	1657	18	cutlet	cutlet	NN
9937	1657	19	.	.	.
9937	1658	1	A	a	DT
9937	1658	2	piece	piece	NN
9937	1658	3	cut	cut	VBD
9937	1658	4	from	from	IN
9937	1658	5	the	the	DT
9937	1658	6	leg	leg	NN
9937	1658	7	of	of	IN
9937	1658	8	veal	veal	NN
9937	1658	9	corresponds	correspond	NNS
9937	1658	10	to	to	IN
9937	1658	11	a	a	DT
9937	1658	12	cut	cut	NN
9937	1658	13	of	of	IN
9937	1658	14	round	round	JJ
9937	1658	15	steak	steak	NN
9937	1658	16	in	in	IN
9937	1658	17	beef	beef	NN
9937	1658	18	.	.	.
9937	1659	1	10	10	CD
9937	1659	2	.	.	.
9937	1660	1	Pan	Pan	NNP
9937	1660	2	-	-	HYPH
9937	1660	3	Broiled	broil	VBN
9937	1660	4	Veal	Veal	NNP
9937	1660	5	Steak	Steak	NNP
9937	1660	6	or	or	CC
9937	1660	7	Cutlets.--Several	cutlets.--several	NN
9937	1660	8	methods	method	NNS
9937	1660	9	of	of	IN
9937	1660	10	preparing	prepare	VBG
9937	1660	11	veal	veal	NN
9937	1660	12	steak	steak	NN
9937	1660	13	or	or	CC
9937	1660	14	cutlets	cutlet	NNS
9937	1660	15	are	be	VBP
9937	1660	16	in	in	IN
9937	1660	17	practice	practice	NN
9937	1660	18	,	,	,
9937	1660	19	but	but	CC
9937	1660	20	a	a	DT
9937	1660	21	very	very	RB
9937	1660	22	satisfactory	satisfactory	JJ
9937	1660	23	one	one	NN
9937	1660	24	is	be	VBZ
9937	1660	25	to	to	TO
9937	1660	26	pan	pan	VB
9937	1660	27	-	-	HYPH
9937	1660	28	broil	broil	VB
9937	1660	29	them	-PRON-	PRP
9937	1660	30	.	.	.
9937	1661	1	This	this	DT
9937	1661	2	method	method	NN
9937	1661	3	prevents	prevent	VBZ
9937	1661	4	the	the	DT
9937	1661	5	juices	juice	NNS
9937	1661	6	from	from	IN
9937	1661	7	being	be	VBG
9937	1661	8	drawn	draw	VBN
9937	1661	9	out	out	IN
9937	1661	10	of	of	IN
9937	1661	11	the	the	DT
9937	1661	12	meat	meat	NN
9937	1661	13	and	and	CC
9937	1661	14	consequently	consequently	RB
9937	1661	15	produces	produce	VBZ
9937	1661	16	a	a	DT
9937	1661	17	tender	tender	NN
9937	1661	18	,	,	,
9937	1661	19	palatable	palatable	JJ
9937	1661	20	dish	dish	NN
9937	1661	21	.	.	.
9937	1662	1	[	[	-LRB-
9937	1662	2	Illustration	illustration	NN
9937	1662	3	:	:	:
9937	1662	4	FIG	FIG	NNP
9937	1662	5	.	.	.
9937	1663	1	2	2	LS
9937	1663	2	]	]	-RRB-
9937	1663	3	To	to	TO
9937	1663	4	pan	pan	VB
9937	1663	5	-	-	HYPH
9937	1663	6	broil	broil	NNP
9937	1663	7	veal	veal	NN
9937	1663	8	steak	steak	NN
9937	1663	9	or	or	CC
9937	1663	10	cutlets	cutlet	NNS
9937	1663	11	,	,	,
9937	1663	12	grease	grease	VB
9937	1663	13	a	a	DT
9937	1663	14	hot	hot	JJ
9937	1663	15	frying	frying	JJ
9937	1663	16	pan	pan	NN
9937	1663	17	with	with	IN
9937	1663	18	fat	fat	NN
9937	1663	19	of	of	IN
9937	1663	20	any	any	DT
9937	1663	21	desirable	desirable	JJ
9937	1663	22	kind	kind	NN
9937	1663	23	,	,	,
9937	1663	24	place	place	VB
9937	1663	25	the	the	DT
9937	1663	26	pieces	piece	NNS
9937	1663	27	of	of	IN
9937	1663	28	meat	meat	NN
9937	1663	29	in	in	IN
9937	1663	30	it	-PRON-	PRP
9937	1663	31	,	,	,
9937	1663	32	and	and	CC
9937	1663	33	allow	allow	VB
9937	1663	34	them	-PRON-	PRP
9937	1663	35	to	to	TO
9937	1663	36	sear	sear	VB
9937	1663	37	,	,	,
9937	1663	38	first	first	RB
9937	1663	39	on	on	IN
9937	1663	40	one	one	CD
9937	1663	41	side	side	NN
9937	1663	42	and	and	CC
9937	1663	43	then	then	RB
9937	1663	44	on	on	IN
9937	1663	45	the	the	DT
9937	1663	46	other	other	JJ
9937	1663	47	.	.	.
9937	1664	1	When	when	WRB
9937	1664	2	they	-PRON-	PRP
9937	1664	3	are	be	VBP
9937	1664	4	completely	completely	RB
9937	1664	5	seared	sear	VBN
9937	1664	6	,	,	,
9937	1664	7	lower	lower	VB
9937	1664	8	the	the	DT
9937	1664	9	temperature	temperature	NN
9937	1664	10	,	,	,
9937	1664	11	and	and	CC
9937	1664	12	broil	broil	NNP
9937	1664	13	for	for	IN
9937	1664	14	15	15	CD
9937	1664	15	to	to	TO
9937	1664	16	20	20	CD
9937	1664	17	minutes	minute	NNS
9937	1664	18	,	,	,
9937	1664	19	or	or	CC
9937	1664	20	longer	long	RBR
9937	1664	21	if	if	IN
9937	1664	22	necessary	necessary	JJ
9937	1664	23	.	.	.
9937	1665	1	Season	season	NN
9937	1665	2	well	well	RB
9937	1665	3	with	with	IN
9937	1665	4	salt	salt	NN
9937	1665	5	and	and	CC
9937	1665	6	pepper	pepper	NN
9937	1665	7	.	.	.
9937	1666	1	When	when	WRB
9937	1666	2	cooked	cook	VBN
9937	1666	3	,	,	,
9937	1666	4	remove	remove	VB
9937	1666	5	to	to	IN
9937	1666	6	a	a	DT
9937	1666	7	platter	platter	NN
9937	1666	8	and	and	CC
9937	1666	9	,	,	,
9937	1666	10	just	just	RB
9937	1666	11	before	before	IN
9937	1666	12	serving	serve	VBG
9937	1666	13	,	,	,
9937	1666	14	pour	pour	VB
9937	1666	15	melted	melted	JJ
9937	1666	16	butter	butter	NN
9937	1666	17	over	over	IN
9937	1666	18	the	the	DT
9937	1666	19	meat	meat	NN
9937	1666	20	.	.	.
9937	1667	1	11	11	CD
9937	1667	2	.	.	.
9937	1668	1	Veal	veal	NN
9937	1668	2	Cutlets	Cutlets	NNP
9937	1668	3	in	in	IN
9937	1668	4	Brown	Brown	NNP
9937	1668	5	Sauce.--To	Sauce.--To	NNP
9937	1668	6	improve	improve	VBP
9937	1668	7	the	the	DT
9937	1668	8	flavor	flavor	NN
9937	1668	9	of	of	IN
9937	1668	10	veal	veal	NN
9937	1668	11	cutlets	cutlet	NNS
9937	1668	12	,	,	,
9937	1668	13	a	a	DT
9937	1668	14	brown	brown	JJ
9937	1668	15	sauce	sauce	NN
9937	1668	16	is	be	VBZ
9937	1668	17	often	often	RB
9937	1668	18	prepared	prepare	VBN
9937	1668	19	and	and	CC
9937	1668	20	served	serve	VBD
9937	1668	21	with	with	IN
9937	1668	22	them	-PRON-	PRP
9937	1668	23	.	.	.
9937	1669	1	In	in	IN
9937	1669	2	fact	fact	NN
9937	1669	3	,	,	,
9937	1669	4	the	the	DT
9937	1669	5	cutlets	cutlet	NNS
9937	1669	6	are	be	VBP
9937	1669	7	cooked	cook	VBN
9937	1669	8	in	in	IN
9937	1669	9	this	this	DT
9937	1669	10	sauce	sauce	NN
9937	1669	11	,	,	,
9937	1669	12	which	which	WDT
9937	1669	13	becomes	become	VBZ
9937	1669	14	thickened	thicken	VBN
9937	1669	15	by	by	IN
9937	1669	16	the	the	DT
9937	1669	17	flour	flour	NN
9937	1669	18	that	that	WDT
9937	1669	19	is	be	VBZ
9937	1669	20	used	use	VBN
9937	1669	21	to	to	TO
9937	1669	22	dredge	dredge	VB
9937	1669	23	the	the	DT
9937	1669	24	meat	meat	NN
9937	1669	25	.	.	.
9937	1670	1	To	to	TO
9937	1670	2	cook	cook	VB
9937	1670	3	cutlets	cutlet	NNS
9937	1670	4	in	in	IN
9937	1670	5	this	this	DT
9937	1670	6	way	way	NN
9937	1670	7	,	,	,
9937	1670	8	dredge	dredge	VB
9937	1670	9	them	-PRON-	PRP
9937	1670	10	with	with	IN
9937	1670	11	flour	flour	NN
9937	1670	12	,	,	,
9937	1670	13	season	season	VB
9937	1670	14	them	-PRON-	PRP
9937	1670	15	with	with	IN
9937	1670	16	salt	salt	NN
9937	1670	17	and	and	CC
9937	1670	18	pepper	pepper	NN
9937	1670	19	,	,	,
9937	1670	20	and	and	CC
9937	1670	21	sauté	sauté	VB
9937	1670	22	them	-PRON-	PRP
9937	1670	23	in	in	IN
9937	1670	24	hot	hot	JJ
9937	1670	25	fat	fat	NN
9937	1670	26	until	until	IN
9937	1670	27	the	the	DT
9937	1670	28	flour	flour	NN
9937	1670	29	is	be	VBZ
9937	1670	30	quite	quite	RB
9937	1670	31	brown	brown	JJ
9937	1670	32	.	.	.
9937	1671	1	Then	then	RB
9937	1671	2	pour	pour	VB
9937	1671	3	1	1	CD
9937	1671	4	cupful	cupful	NN
9937	1671	5	of	of	IN
9937	1671	6	milk	milk	NN
9937	1671	7	and	and	CC
9937	1671	8	1	1	CD
9937	1671	9	cupful	cupful	NN
9937	1671	10	of	of	IN
9937	1671	11	water	water	NN
9937	1671	12	over	over	IN
9937	1671	13	the	the	DT
9937	1671	14	meat	meat	NN
9937	1671	15	,	,	,
9937	1671	16	cover	cover	VB
9937	1671	17	the	the	DT
9937	1671	18	pan	pan	NN
9937	1671	19	securely	securely	RB
9937	1671	20	,	,	,
9937	1671	21	and	and	CC
9937	1671	22	allow	allow	VB
9937	1671	23	to	to	TO
9937	1671	24	cook	cook	VB
9937	1671	25	slowly	slowly	RB
9937	1671	26	for	for	IN
9937	1671	27	about	about	RB
9937	1671	28	3/4	3/4	CD
9937	1671	29	hour	hour	NN
9937	1671	30	.	.	.
9937	1672	1	The	the	DT
9937	1672	2	sauce	sauce	NN
9937	1672	3	should	should	MD
9937	1672	4	be	be	VB
9937	1672	5	slightly	slightly	RB
9937	1672	6	thick	thick	JJ
9937	1672	7	and	and	CC
9937	1672	8	quite	quite	RB
9937	1672	9	brown	brown	JJ
9937	1672	10	.	.	.
9937	1673	1	Serve	serve	VB
9937	1673	2	the	the	DT
9937	1673	3	cutlets	cutlet	NNS
9937	1673	4	in	in	IN
9937	1673	5	the	the	DT
9937	1673	6	brown	brown	JJ
9937	1673	7	sauce	sauce	NN
9937	1673	8	.	.	.
9937	1674	1	12	12	CD
9937	1674	2	.	.	.
9937	1675	1	Veal	veal	VB
9937	1675	2	Roasts.--Several	roasts.--several	CD
9937	1675	3	different	different	JJ
9937	1675	4	cuts	cut	NNS
9937	1675	5	of	of	IN
9937	1675	6	veal	veal	NN
9937	1675	7	make	make	VBP
9937	1675	8	very	very	RB
9937	1675	9	good	good	JJ
9937	1675	10	roasts	roast	NNS
9937	1675	11	.	.	.
9937	1676	1	The	the	DT
9937	1676	2	most	most	RBS
9937	1676	3	economical	economical	JJ
9937	1676	4	one	one	NN
9937	1676	5	is	be	VBZ
9937	1676	6	a	a	DT
9937	1676	7	5	5	CD
9937	1676	8	or	or	CC
9937	1676	9	6-inch	6-inch	CD
9937	1676	10	slice	slice	NN
9937	1676	11	cut	cut	NN
9937	1676	12	from	from	IN
9937	1676	13	the	the	DT
9937	1676	14	leg	leg	NN
9937	1676	15	of	of	IN
9937	1676	16	veal	veal	NN
9937	1676	17	in	in	IN
9937	1676	18	the	the	DT
9937	1676	19	same	same	JJ
9937	1676	20	way	way	NN
9937	1676	21	as	as	IN
9937	1676	22	the	the	DT
9937	1676	23	steak	steak	NN
9937	1676	24	shown	show	VBN
9937	1676	25	in	in	IN
9937	1676	26	Fig	Fig	NNP
9937	1676	27	.	.	.
9937	1677	1	2	2	LS
9937	1677	2	.	.	.
9937	1678	1	[	[	-LRB-
9937	1678	2	Illustration	illustration	NN
9937	1678	3	:	:	:
9937	1678	4	FIG	FIG	NNP
9937	1678	5	.	.	.
9937	1679	1	3	3	LS
9937	1679	2	,	,	,
9937	1679	3	Shoulder	Shoulder	NNP
9937	1679	4	of	of	IN
9937	1679	5	veal	veal	NN
9937	1679	6	.	.	.
9937	1679	7	]	]	-RRB-
9937	1680	1	Both	both	DT
9937	1680	2	the	the	DT
9937	1680	3	loin	loin	NN
9937	1680	4	and	and	CC
9937	1680	5	the	the	DT
9937	1680	6	best	good	JJS
9937	1680	7	end	end	NN
9937	1680	8	of	of	IN
9937	1680	9	the	the	DT
9937	1680	10	neck	neck	NN
9937	1680	11	are	be	VBP
9937	1680	12	excellent	excellent	JJ
9937	1680	13	for	for	IN
9937	1680	14	roasting	roast	VBG
9937	1680	15	.	.	.
9937	1681	1	The	the	DT
9937	1681	2	shoulder	shoulder	NN
9937	1681	3	of	of	IN
9937	1681	4	veal	veal	NN
9937	1681	5	,	,	,
9937	1681	6	which	which	WDT
9937	1681	7	is	be	VBZ
9937	1681	8	shown	show	VBN
9937	1681	9	in	in	IN
9937	1681	10	Fig	Fig	NNP
9937	1681	11	.	.	.
9937	1682	1	3	3	LS
9937	1682	2	,	,	,
9937	1682	3	is	be	VBZ
9937	1682	4	sometimes	sometimes	RB
9937	1682	5	roasted	roast	VBN
9937	1682	6	,	,	,
9937	1682	7	but	but	CC
9937	1682	8	it	-PRON-	PRP
9937	1682	9	is	be	VBZ
9937	1682	10	more	more	RBR
9937	1682	11	often	often	RB
9937	1682	12	used	use	VBN
9937	1682	13	for	for	IN
9937	1682	14	stew	stew	NN
9937	1682	15	.	.	.
9937	1683	1	Veal	veal	VB
9937	1683	2	breast	breast	NN
9937	1683	3	from	from	IN
9937	1683	4	which	which	WDT
9937	1683	5	the	the	DT
9937	1683	6	ribs	rib	NNS
9937	1683	7	have	have	VBP
9937	1683	8	been	be	VBN
9937	1683	9	removed	remove	VBN
9937	1683	10	and	and	CC
9937	1683	11	veal	veal	NN
9937	1683	12	rack	rack	NN
9937	1683	13	,	,	,
9937	1683	14	which	which	WDT
9937	1683	15	is	be	VBZ
9937	1683	16	the	the	DT
9937	1683	17	portion	portion	NN
9937	1683	18	of	of	IN
9937	1683	19	the	the	DT
9937	1683	20	ribs	rib	NNS
9937	1683	21	attached	attach	VBN
9937	1683	22	to	to	IN
9937	1683	23	the	the	DT
9937	1683	24	neck	neck	NN
9937	1683	25	,	,	,
9937	1683	26	may	may	MD
9937	1683	27	also	also	RB
9937	1683	28	be	be	VB
9937	1683	29	used	use	VBN
9937	1683	30	for	for	IN
9937	1683	31	roasting	roast	VBG
9937	1683	32	.	.	.
9937	1684	1	When	when	WRB
9937	1684	2	they	-PRON-	PRP
9937	1684	3	are	be	VBP
9937	1684	4	,	,	,
9937	1684	5	they	-PRON-	PRP
9937	1684	6	are	be	VBP
9937	1684	7	usually	usually	RB
9937	1684	8	cut	cut	VBN
9937	1684	9	so	so	IN
9937	1684	10	as	as	IN
9937	1684	11	to	to	TO
9937	1684	12	contain	contain	VB
9937	1684	13	a	a	DT
9937	1684	14	deep	deep	JJ
9937	1684	15	slit	slit	NN
9937	1684	16	,	,	,
9937	1684	17	or	or	CC
9937	1684	18	pocket	pocket	NN
9937	1684	19	,	,	,
9937	1684	20	that	that	WDT
9937	1684	21	may	may	MD
9937	1684	22	be	be	VB
9937	1684	23	filled	fill	VBN
9937	1684	24	with	with	IN
9937	1684	25	stuffing	stuffing	NN
9937	1684	26	.	.	.
9937	1685	1	In	in	IN
9937	1685	2	fact	fact	NN
9937	1685	3	,	,	,
9937	1685	4	whenever	whenever	WRB
9937	1685	5	it	-PRON-	PRP
9937	1685	6	is	be	VBZ
9937	1685	7	possible	possible	JJ
9937	1685	8	,	,	,
9937	1685	9	the	the	DT
9937	1685	10	bone	bone	NN
9937	1685	11	is	be	VBZ
9937	1685	12	removed	remove	VBN
9937	1685	13	from	from	IN
9937	1685	14	a	a	DT
9937	1685	15	piece	piece	NN
9937	1685	16	of	of	IN
9937	1685	17	roasting	roast	VBG
9937	1685	18	veal	veal	NN
9937	1685	19	and	and	CC
9937	1685	20	stuffing	stuffing	NN
9937	1685	21	is	be	VBZ
9937	1685	22	put	put	VBN
9937	1685	23	in	in	IN
9937	1685	24	its	-PRON-	PRP$
9937	1685	25	place	place	NN
9937	1685	26	.	.	.
9937	1686	1	To	to	TO
9937	1686	2	roast	roast	VB
9937	1686	3	any	any	DT
9937	1686	4	of	of	IN
9937	1686	5	these	these	DT
9937	1686	6	pieces	piece	NNS
9937	1686	7	,	,	,
9937	1686	8	wipe	wipe	VB
9937	1686	9	the	the	DT
9937	1686	10	meat	meat	NN
9937	1686	11	,	,	,
9937	1686	12	dredge	dredge	VB
9937	1686	13	it	-PRON-	PRP
9937	1686	14	with	with	IN
9937	1686	15	flour	flour	NN
9937	1686	16	,	,	,
9937	1686	17	and	and	CC
9937	1686	18	season	season	VB
9937	1686	19	it	-PRON-	PRP
9937	1686	20	with	with	IN
9937	1686	21	salt	salt	NN
9937	1686	22	and	and	CC
9937	1686	23	pepper	pepper	NN
9937	1686	24	.	.	.
9937	1687	1	Place	place	VB
9937	1687	2	it	-PRON-	PRP
9937	1687	3	in	in	IN
9937	1687	4	a	a	DT
9937	1687	5	roasting	roast	VBG
9937	1687	6	pan	pan	NN
9937	1687	7	and	and	CC
9937	1687	8	put	put	VB
9937	1687	9	it	-PRON-	PRP
9937	1687	10	into	into	IN
9937	1687	11	a	a	DT
9937	1687	12	hot	hot	JJ
9937	1687	13	oven	oven	NN
9937	1687	14	.	.	.
9937	1688	1	Bake	bake	VB
9937	1688	2	for	for	IN
9937	1688	3	15	15	CD
9937	1688	4	minutes	minute	NNS
9937	1688	5	;	;	:
9937	1688	6	then	then	RB
9937	1688	7	lower	lower	VB
9937	1688	8	the	the	DT
9937	1688	9	temperature	temperature	NN
9937	1688	10	of	of	IN
9937	1688	11	the	the	DT
9937	1688	12	oven	oven	NN
9937	1688	13	and	and	CC
9937	1688	14	continue	continue	VB
9937	1688	15	to	to	TO
9937	1688	16	bake	bake	VB
9937	1688	17	slowly	slowly	RB
9937	1688	18	until	until	IN
9937	1688	19	the	the	DT
9937	1688	20	meat	meat	NN
9937	1688	21	is	be	VBZ
9937	1688	22	well	well	RB
9937	1688	23	done	do	VBN
9937	1688	24	,	,	,
9937	1688	25	the	the	DT
9937	1688	26	length	length	NN
9937	1688	27	of	of	IN
9937	1688	28	time	time	NN
9937	1688	29	depending	depend	VBG
9937	1688	30	on	on	IN
9937	1688	31	the	the	DT
9937	1688	32	size	size	NN
9937	1688	33	of	of	IN
9937	1688	34	the	the	DT
9937	1688	35	roast	roast	NN
9937	1688	36	.	.	.
9937	1689	1	Baste	Baste	NNP
9937	1689	2	frequently	frequently	RB
9937	1689	3	during	during	IN
9937	1689	4	the	the	DT
9937	1689	5	roasting	roasting	NN
9937	1689	6	.	.	.
9937	1690	1	Remove	remove	VB
9937	1690	2	the	the	DT
9937	1690	3	roast	roast	NN
9937	1690	4	to	to	IN
9937	1690	5	a	a	DT
9937	1690	6	hot	hot	JJ
9937	1690	7	platter	platter	NN
9937	1690	8	.	.	.
9937	1691	1	Then	then	RB
9937	1691	2	place	place	VB
9937	1691	3	the	the	DT
9937	1691	4	roasting	roast	VBG
9937	1691	5	pan	pan	NN
9937	1691	6	over	over	IN
9937	1691	7	the	the	DT
9937	1691	8	flame	flame	NN
9937	1691	9	,	,	,
9937	1691	10	and	and	CC
9937	1691	11	make	make	VB
9937	1691	12	gravy	gravy	NN
9937	1691	13	by	by	IN
9937	1691	14	browning	brown	VBG
9937	1691	15	2	2	CD
9937	1691	16	tablespoonfuls	tablespoonful	NNS
9937	1691	17	of	of	IN
9937	1691	18	flour	flour	NN
9937	1691	19	in	in	IN
9937	1691	20	the	the	DT
9937	1691	21	fat	fat	NN
9937	1691	22	that	that	WDT
9937	1691	23	it	-PRON-	PRP
9937	1691	24	contains	contain	VBZ
9937	1691	25	,	,	,
9937	1691	26	adding	add	VBG
9937	1691	27	to	to	IN
9937	1691	28	this	this	DT
9937	1691	29	1	1	CD
9937	1691	30	-	-	SYM
9937	1691	31	1/2	1/2	CD
9937	1691	32	cupfuls	cupful	NNS
9937	1691	33	of	of	IN
9937	1691	34	water	water	NN
9937	1691	35	,	,	,
9937	1691	36	and	and	CC
9937	1691	37	cooking	cooking	NN
9937	1691	38	until	until	IN
9937	1691	39	the	the	DT
9937	1691	40	flour	flour	NN
9937	1691	41	has	have	VBZ
9937	1691	42	thickened	thicken	VBN
9937	1691	43	the	the	DT
9937	1691	44	water	water	NN
9937	1691	45	.	.	.
9937	1692	1	Serve	serve	VB
9937	1692	2	the	the	DT
9937	1692	3	gravy	gravy	NN
9937	1692	4	thus	thus	RB
9937	1692	5	prepared	prepare	VBN
9937	1692	6	in	in	IN
9937	1692	7	a	a	DT
9937	1692	8	gravy	gravy	NN
9937	1692	9	bowl	bowl	NN
9937	1692	10	.	.	.
9937	1693	1	13	13	CD
9937	1693	2	.	.	.
9937	1694	1	Stuffed	Stuffed	NNP
9937	1694	2	Veal	Veal	NNP
9937	1694	3	Breast.--A	breast.--a	IN
9937	1694	4	breast	breast	NN
9937	1694	5	of	of	IN
9937	1694	6	veal	veal	NN
9937	1694	7	in	in	IN
9937	1694	8	which	which	WDT
9937	1694	9	a	a	DT
9937	1694	10	pocket	pocket	NN
9937	1694	11	has	have	VBZ
9937	1694	12	been	be	VBN
9937	1694	13	cut	cut	VBN
9937	1694	14	for	for	IN
9937	1694	15	stuffing	stuffing	NN
9937	1694	16	is	be	VBZ
9937	1694	17	shown	show	VBN
9937	1694	18	in	in	IN
9937	1694	19	Fig	Fig	NNP
9937	1694	20	.	.	.
9937	1695	1	4	4	LS
9937	1695	2	.	.	.
9937	1696	1	When	when	WRB
9937	1696	2	such	such	PDT
9937	1696	3	a	a	DT
9937	1696	4	piece	piece	NN
9937	1696	5	is	be	VBZ
9937	1696	6	desired	desire	VBN
9937	1696	7	for	for	IN
9937	1696	8	roasting	roast	VBG
9937	1696	9	,	,	,
9937	1696	10	it	-PRON-	PRP
9937	1696	11	is	be	VBZ
9937	1696	12	advisable	advisable	JJ
9937	1696	13	to	to	TO
9937	1696	14	have	have	VB
9937	1696	15	the	the	DT
9937	1696	16	butcher	butcher	NN
9937	1696	17	prepare	prepare	VB
9937	1696	18	it	-PRON-	PRP
9937	1696	19	.	.	.
9937	1697	1	The	the	DT
9937	1697	2	stuffing	stuffing	NN
9937	1697	3	required	require	VBN
9937	1697	4	should	should	MD
9937	1697	5	be	be	VB
9937	1697	6	made	make	VBN
9937	1697	7	as	as	IN
9937	1697	8	follows	follow	VBZ
9937	1697	9	:	:	:
9937	1697	10	[	[	-LRB-
9937	1697	11	Illustration	illustration	NN
9937	1697	12	:	:	:
9937	1697	13	FIG	FIG	NNP
9937	1697	14	.	.	.
9937	1698	1	4	4	LS
9937	1698	2	]	]	-RRB-
9937	1698	3	STUFFING	stuff	VBG
9937	1698	4	FOR	for	IN
9937	1698	5	VEAL	veal	NN
9937	1698	6	4	4	CD
9937	1698	7	Tb	Tb	NNP
9937	1698	8	.	.	.
9937	1699	1	butter	butter	NN
9937	1699	2	or	or	CC
9937	1699	3	bacon	bacon	NN
9937	1699	4	or	or	CC
9937	1699	5	ham	ham	NN
9937	1699	6	fat	fat	JJ
9937	1699	7	1/2	1/2	CD
9937	1699	8	Tb	Tb	NNP
9937	1699	9	.	.	.
9937	1700	1	salt	salt	NN
9937	1700	2	1/8	1/8	CD
9937	1700	3	Tb	Tb	NNP
9937	1700	4	.	.	.
9937	1701	1	pepper	pepper	NN
9937	1701	2	1	1	CD
9937	1701	3	Tb	Tb	NNP
9937	1701	4	.	.	.
9937	1702	1	celery	celery	JJ
9937	1702	2	salt	salt	NN
9937	1702	3	2	2	CD
9937	1702	4	sprigs	sprig	NNS
9937	1702	5	of	of	IN
9937	1702	6	parsley	parsley	NNP
9937	1702	7	,	,	,
9937	1702	8	chopped	chop	VBD
9937	1702	9	1	1	CD
9937	1702	10	pimiento	pimiento	NNS
9937	1702	11	,	,	,
9937	1702	12	chopped	chop	VBD
9937	1702	13	1	1	CD
9937	1702	14	-	-	SYM
9937	1702	15	1/2	1/2	CD
9937	1702	16	c.	c.	NN
9937	1702	17	water	water	NN
9937	1702	18	1	1	CD
9937	1702	19	qt	qt	UH
9937	1702	20	.	.	.
9937	1703	1	stale	stale	JJ
9937	1703	2	bread	bread	NN
9937	1703	3	crumbs	crumb	VBZ
9937	1703	4	Melt	Melt	NNP
9937	1703	5	the	the	DT
9937	1703	6	fat	fat	NN
9937	1703	7	,	,	,
9937	1703	8	and	and	CC
9937	1703	9	to	to	IN
9937	1703	10	it	-PRON-	PRP
9937	1703	11	add	add	VB
9937	1703	12	the	the	DT
9937	1703	13	salt	salt	NN
9937	1703	14	,	,	,
9937	1703	15	pepper	pepper	NN
9937	1703	16	,	,	,
9937	1703	17	celery	celery	NN
9937	1703	18	salt	salt	NN
9937	1703	19	,	,	,
9937	1703	20	parsley	parsley	NNP
9937	1703	21	,	,	,
9937	1703	22	pimiento	pimiento	NNP
9937	1703	23	,	,	,
9937	1703	24	and	and	CC
9937	1703	25	water	water	NN
9937	1703	26	.	.	.
9937	1704	1	Pour	pour	VB
9937	1704	2	this	this	DT
9937	1704	3	mixture	mixture	NN
9937	1704	4	over	over	IN
9937	1704	5	the	the	DT
9937	1704	6	crumbs	crumb	NNS
9937	1704	7	,	,	,
9937	1704	8	and	and	CC
9937	1704	9	mix	mix	VB
9937	1704	10	all	all	DT
9937	1704	11	thoroughly	thoroughly	RB
9937	1704	12	.	.	.
9937	1705	1	Stuff	stuff	NN
9937	1705	2	into	into	IN
9937	1705	3	the	the	DT
9937	1705	4	opening	opening	NN
9937	1705	5	in	in	IN
9937	1705	6	the	the	DT
9937	1705	7	breast	breast	NN
9937	1705	8	.	.	.
9937	1706	1	Place	place	VB
9937	1706	2	the	the	DT
9937	1706	3	meat	meat	NN
9937	1706	4	thus	thus	RB
9937	1706	5	stuffed	stuff	VBN
9937	1706	6	in	in	IN
9937	1706	7	a	a	DT
9937	1706	8	baking	baking	NN
9937	1706	9	pan	pan	NN
9937	1706	10	and	and	CC
9937	1706	11	bake	bake	VB
9937	1706	12	in	in	RP
9937	1706	13	a	a	DT
9937	1706	14	moderately	moderately	RB
9937	1706	15	hot	hot	JJ
9937	1706	16	oven	oven	NN
9937	1706	17	for	for	IN
9937	1706	18	1	1	CD
9937	1706	19	to	to	IN
9937	1706	20	1	1	CD
9937	1706	21	-	-	HYPH
9937	1706	22	1/2	1/2	CD
9937	1706	23	hours	hour	NNS
9937	1706	24	.	.	.
9937	1707	1	14	14	CD
9937	1707	2	.	.	.
9937	1708	1	Veal	veal	NN
9937	1708	2	Potpie.--A	potpie.--a	NN
9937	1708	3	good	good	JJ
9937	1708	4	way	way	NN
9937	1708	5	in	in	IN
9937	1708	6	which	which	WDT
9937	1708	7	to	to	TO
9937	1708	8	impart	impart	VB
9937	1708	9	the	the	DT
9937	1708	10	flavor	flavor	NN
9937	1708	11	of	of	IN
9937	1708	12	meat	meat	NN
9937	1708	13	to	to	IN
9937	1708	14	a	a	DT
9937	1708	15	starchy	starchy	JJ
9937	1708	16	material	material	NN
9937	1708	17	and	and	CC
9937	1708	18	thus	thus	RB
9937	1708	19	not	not	RB
9937	1708	20	only	only	RB
9937	1708	21	economize	economize	VB
9937	1708	22	on	on	IN
9937	1708	23	meat	meat	NN
9937	1708	24	,	,	,
9937	1708	25	but	but	CC
9937	1708	26	also	also	RB
9937	1708	27	provide	provide	VB
9937	1708	28	an	an	DT
9937	1708	29	appetizing	appetize	VBG
9937	1708	30	dish	dish	NN
9937	1708	31	,	,	,
9937	1708	32	is	be	VBZ
9937	1708	33	to	to	TO
9937	1708	34	serve	serve	VB
9937	1708	35	meat	meat	NN
9937	1708	36	with	with	IN
9937	1708	37	dumplings	dumpling	NNS
9937	1708	38	in	in	IN
9937	1708	39	a	a	DT
9937	1708	40	veal	veal	NN
9937	1708	41	potpie	potpie	NN
9937	1708	42	.	.	.
9937	1709	1	For	for	IN
9937	1709	2	such	such	PDT
9937	1709	3	a	a	DT
9937	1709	4	dish	dish	NN
9937	1709	5	,	,	,
9937	1709	6	a	a	DT
9937	1709	7	piece	piece	NN
9937	1709	8	of	of	IN
9937	1709	9	veal	veal	NN
9937	1709	10	from	from	IN
9937	1709	11	the	the	DT
9937	1709	12	shoulder	shoulder	NN
9937	1709	13	,	,	,
9937	1709	14	like	like	IN
9937	1709	15	that	that	DT
9937	1709	16	shown	show	VBN
9937	1709	17	in	in	IN
9937	1709	18	Fig	Fig	NNP
9937	1709	19	.	.	.
9937	1710	1	3	3	LS
9937	1710	2	,	,	,
9937	1710	3	is	be	VBZ
9937	1710	4	the	the	DT
9937	1710	5	best	good	JJS
9937	1710	6	cut	cut	NN
9937	1710	7	.	.	.
9937	1711	1	To	to	TO
9937	1711	2	give	give	VB
9937	1711	3	variety	variety	NN
9937	1711	4	,	,	,
9937	1711	5	potatoes	potato	NNS
9937	1711	6	may	may	MD
9937	1711	7	be	be	VB
9937	1711	8	used	use	VBN
9937	1711	9	,	,	,
9937	1711	10	and	and	CC
9937	1711	11	to	to	TO
9937	1711	12	improve	improve	VB
9937	1711	13	the	the	DT
9937	1711	14	flavor	flavor	NN
9937	1711	15	at	at	RB
9937	1711	16	least	least	RBS
9937	1711	17	one	one	CD
9937	1711	18	onion	onion	NN
9937	1711	19	is	be	VBZ
9937	1711	20	cooked	cook	VBN
9937	1711	21	with	with	IN
9937	1711	22	the	the	DT
9937	1711	23	meat	meat	NN
9937	1711	24	.	.	.
9937	1712	1	To	to	TO
9937	1712	2	prepare	prepare	VB
9937	1712	3	a	a	DT
9937	1712	4	veal	veal	NN
9937	1712	5	potpie	potpie	NN
9937	1712	6	,	,	,
9937	1712	7	wipe	wipe	VB
9937	1712	8	the	the	DT
9937	1712	9	meat	meat	NN
9937	1712	10	,	,	,
9937	1712	11	cut	cut	VB
9937	1712	12	it	-PRON-	PRP
9937	1712	13	into	into	IN
9937	1712	14	pieces	piece	NNS
9937	1712	15	of	of	IN
9937	1712	16	the	the	DT
9937	1712	17	right	right	JJ
9937	1712	18	size	size	NN
9937	1712	19	for	for	IN
9937	1712	20	serving	serve	VBG
9937	1712	21	,	,	,
9937	1712	22	and	and	CC
9937	1712	23	to	to	TO
9937	1712	24	it	-PRON-	PRP
9937	1712	25	add	add	VB
9937	1712	26	a	a	DT
9937	1712	27	few	few	JJ
9937	1712	28	pieces	piece	NNS
9937	1712	29	of	of	IN
9937	1712	30	salt	salt	NN
9937	1712	31	pork	pork	NN
9937	1712	32	or	or	CC
9937	1712	33	bacon	bacon	NN
9937	1712	34	.	.	.
9937	1713	1	Put	put	VB
9937	1713	2	these	these	DT
9937	1713	3	over	over	IN
9937	1713	4	the	the	DT
9937	1713	5	fire	fire	NN
9937	1713	6	in	in	IN
9937	1713	7	enough	enough	JJ
9937	1713	8	cold	cold	JJ
9937	1713	9	water	water	NN
9937	1713	10	to	to	TO
9937	1713	11	cover	cover	VB
9937	1713	12	the	the	DT
9937	1713	13	meat	meat	NN
9937	1713	14	well	well	RB
9937	1713	15	and	and	CC
9937	1713	16	add	add	VB
9937	1713	17	a	a	DT
9937	1713	18	small	small	JJ
9937	1713	19	onion	onion	NN
9937	1713	20	,	,	,
9937	1713	21	sliced	slice	VBN
9937	1713	22	.	.	.
9937	1714	1	Bring	bring	VB
9937	1714	2	to	to	IN
9937	1714	3	the	the	DT
9937	1714	4	boiling	boiling	NN
9937	1714	5	point	point	NN
9937	1714	6	and	and	CC
9937	1714	7	skim	skim	NN
9937	1714	8	;	;	:
9937	1714	9	then	then	RB
9937	1714	10	simmer	simmer	NNP
9937	1714	11	until	until	IN
9937	1714	12	the	the	DT
9937	1714	13	meat	meat	NN
9937	1714	14	is	be	VBZ
9937	1714	15	tender	tender	JJ
9937	1714	16	.	.	.
9937	1715	1	Season	season	NN
9937	1715	2	with	with	IN
9937	1715	3	salt	salt	NN
9937	1715	4	and	and	CC
9937	1715	5	pepper	pepper	VB
9937	1715	6	a	a	DT
9937	1715	7	few	few	JJ
9937	1715	8	minutes	minute	NNS
9937	1715	9	before	before	IN
9937	1715	10	the	the	DT
9937	1715	11	meat	meat	NN
9937	1715	12	has	have	VBZ
9937	1715	13	finished	finish	VBN
9937	1715	14	cooking	cooking	NN
9937	1715	15	.	.	.
9937	1716	1	Next	next	RB
9937	1716	2	,	,	,
9937	1716	3	make	make	VB
9937	1716	4	a	a	DT
9937	1716	5	baking	baking	NN
9937	1716	6	-	-	HYPH
9937	1716	7	powder	powder	NN
9937	1716	8	biscuit	biscuit	NN
9937	1716	9	dough	dough	NN
9937	1716	10	,	,	,
9937	1716	11	roll	roll	VB
9937	1716	12	it	-PRON-	PRP
9937	1716	13	1/4	1/4	CD
9937	1716	14	inch	inch	NN
9937	1716	15	thick	thick	JJ
9937	1716	16	,	,	,
9937	1716	17	and	and	CC
9937	1716	18	cut	cut	VBD
9937	1716	19	it	-PRON-	PRP
9937	1716	20	into	into	IN
9937	1716	21	1	1	CD
9937	1716	22	-	-	HYPH
9937	1716	23	1/2-inch	1/2-inch	CD
9937	1716	24	squares	square	NNS
9937	1716	25	.	.	.
9937	1717	1	Then	then	RB
9937	1717	2	examine	examine	VB
9937	1717	3	the	the	DT
9937	1717	4	meat	meat	NN
9937	1717	5	to	to	TO
9937	1717	6	see	see	VB
9937	1717	7	how	how	WRB
9937	1717	8	much	much	JJ
9937	1717	9	of	of	IN
9937	1717	10	the	the	DT
9937	1717	11	liquid	liquid	NN
9937	1717	12	has	have	VBZ
9937	1717	13	evaporated	evaporate	VBN
9937	1717	14	.	.	.
9937	1718	1	If	if	IN
9937	1718	2	the	the	DT
9937	1718	3	liquid	liquid	NN
9937	1718	4	is	be	VBZ
9937	1718	5	too	too	RB
9937	1718	6	thick	thick	JJ
9937	1718	7	,	,	,
9937	1718	8	add	add	VB
9937	1718	9	boiling	boil	VBG
9937	1718	10	water	water	NN
9937	1718	11	to	to	TO
9937	1718	12	thin	thin	VB
9937	1718	13	it	-PRON-	PRP
9937	1718	14	.	.	.
9937	1719	1	Drop	drop	VB
9937	1719	2	in	in	IN
9937	1719	3	the	the	DT
9937	1719	4	squares	square	NNS
9937	1719	5	of	of	IN
9937	1719	6	dough	dough	NN
9937	1719	7	,	,	,
9937	1719	8	cover	cover	VB
9937	1719	9	the	the	DT
9937	1719	10	pot	pot	NN
9937	1719	11	tight	tight	JJ
9937	1719	12	,	,	,
9937	1719	13	and	and	CC
9937	1719	14	boil	boil	VB
9937	1719	15	for	for	IN
9937	1719	16	15	15	CD
9937	1719	17	minutes	minute	NNS
9937	1719	18	without	without	IN
9937	1719	19	uncovering	uncover	VBG
9937	1719	20	.	.	.
9937	1720	1	If	if	IN
9937	1720	2	potatoes	potato	NNS
9937	1720	3	are	be	VBP
9937	1720	4	desired	desire	VBN
9937	1720	5	in	in	IN
9937	1720	6	a	a	DT
9937	1720	7	pie	pie	NN
9937	1720	8	of	of	IN
9937	1720	9	this	this	DT
9937	1720	10	kind	kind	NN
9937	1720	11	,	,	,
9937	1720	12	cut	cut	VBD
9937	1720	13	them	-PRON-	PRP
9937	1720	14	into	into	IN
9937	1720	15	thick	thick	JJ
9937	1720	16	slices	slice	NNS
9937	1720	17	and	and	CC
9937	1720	18	add	add	VB
9937	1720	19	the	the	DT
9937	1720	20	slices	slice	NNS
9937	1720	21	about	about	IN
9937	1720	22	10	10	CD
9937	1720	23	minutes	minute	NNS
9937	1720	24	before	before	IN
9937	1720	25	the	the	DT
9937	1720	26	dough	dough	NN
9937	1720	27	is	be	VBZ
9937	1720	28	to	to	TO
9937	1720	29	be	be	VB
9937	1720	30	put	put	VBN
9937	1720	31	into	into	IN
9937	1720	32	the	the	DT
9937	1720	33	broth	broth	NN
9937	1720	34	,	,	,
9937	1720	35	so	so	IN
9937	1720	36	that	that	IN
9937	1720	37	they	-PRON-	PRP
9937	1720	38	will	will	MD
9937	1720	39	have	have	VB
9937	1720	40	sufficient	sufficient	JJ
9937	1720	41	time	time	NN
9937	1720	42	in	in	IN
9937	1720	43	which	which	WDT
9937	1720	44	to	to	TO
9937	1720	45	cook	cook	VB
9937	1720	46	.	.	.
9937	1721	1	15	15	CD
9937	1721	2	.	.	.
9937	1722	1	Veal	veal	NN
9937	1722	2	Stew.--The	stew.--the	CD
9937	1722	3	cheaper	cheap	JJR
9937	1722	4	cuts	cut	NNS
9937	1722	5	of	of	IN
9937	1722	6	veal	veal	NN
9937	1722	7	can	can	MD
9937	1722	8	be	be	VB
9937	1722	9	used	use	VBN
9937	1722	10	to	to	TO
9937	1722	11	advantage	advantage	VB
9937	1722	12	for	for	IN
9937	1722	13	making	make	VBG
9937	1722	14	veal	veal	NN
9937	1722	15	stew	stew	NN
9937	1722	16	.	.	.
9937	1723	1	Such	such	PDT
9937	1723	2	a	a	DT
9937	1723	3	dish	dish	NN
9937	1723	4	is	be	VBZ
9937	1723	5	prepared	prepare	VBN
9937	1723	6	in	in	IN
9937	1723	7	the	the	DT
9937	1723	8	same	same	JJ
9937	1723	9	way	way	NN
9937	1723	10	as	as	IN
9937	1723	11	beef	beef	NN
9937	1723	12	stew	stew	NN
9937	1723	13	,	,	,
9937	1723	14	which	which	WDT
9937	1723	15	is	be	VBZ
9937	1723	16	explained	explain	VBN
9937	1723	17	in	in	IN
9937	1723	18	_	_	NNP
9937	1723	19	Meat	Meat	NNP
9937	1723	20	_	_	NNP
9937	1723	21	,	,	,
9937	1723	22	Part	Part	NNP
9937	1723	23	1	1	CD
9937	1723	24	,	,	,
9937	1723	25	except	except	IN
9937	1723	26	that	that	DT
9937	1723	27	veal	veal	NN
9937	1723	28	is	be	VBZ
9937	1723	29	substituted	substitute	VBN
9937	1723	30	for	for	IN
9937	1723	31	the	the	DT
9937	1723	32	beef	beef	NN
9937	1723	33	.	.	.
9937	1724	1	Vegetables	vegetable	NNS
9937	1724	2	of	of	IN
9937	1724	3	any	any	DT
9937	1724	4	desired	desire	VBN
9937	1724	5	kind	kind	NN
9937	1724	6	may	may	MD
9937	1724	7	be	be	VB
9937	1724	8	used	use	VBN
9937	1724	9	in	in	IN
9937	1724	10	veal	veal	NN
9937	1724	11	stew	stew	NN
9937	1724	12	,	,	,
9937	1724	13	and	and	CC
9937	1724	14	the	the	DT
9937	1724	15	stewed	stew	VBN
9937	1724	16	or	or	CC
9937	1724	17	boiled	boil	VBN
9937	1724	18	dumplings	dumpling	NNS
9937	1724	19	mentioned	mention	VBN
9937	1724	20	in	in	IN
9937	1724	21	the	the	DT
9937	1724	22	beef	beef	NN
9937	1724	23	-	-	HYPH
9937	1724	24	stew	stew	NN
9937	1724	25	recipe	recipe	NN
9937	1724	26	may	may	MD
9937	1724	27	or	or	CC
9937	1724	28	may	may	MD
9937	1724	29	not	not	RB
9937	1724	30	be	be	VB
9937	1724	31	used	use	VBN
9937	1724	32	.	.	.
9937	1725	1	As	as	IN
9937	1725	2	the	the	DT
9937	1725	3	vegetables	vegetable	NNS
9937	1725	4	and	and	CC
9937	1725	5	the	the	DT
9937	1725	6	dumplings	dumpling	NNS
9937	1725	7	,	,	,
9937	1725	8	provided	provide	VBN
9937	1725	9	dumplings	dumpling	NNS
9937	1725	10	are	be	VBP
9937	1725	11	used	use	VBN
9937	1725	12	,	,	,
9937	1725	13	increase	increase	VB
9937	1725	14	the	the	DT
9937	1725	15	quantity	quantity	NN
9937	1725	16	of	of	IN
9937	1725	17	meat	meat	NN
9937	1725	18	-	-	HYPH
9937	1725	19	flavored	flavor	VBN
9937	1725	20	food	food	NN
9937	1725	21	,	,	,
9937	1725	22	only	only	RB
9937	1725	23	small	small	JJ
9937	1725	24	portions	portion	NNS
9937	1725	25	of	of	IN
9937	1725	26	the	the	DT
9937	1725	27	meat	meat	NN
9937	1725	28	need	nee	MD
9937	1725	29	be	be	VB
9937	1725	30	served	serve	VBN
9937	1725	31	.	.	.
9937	1726	1	16	16	CD
9937	1726	2	.	.	.
9937	1727	1	Jellied	Jellied	NNP
9937	1727	2	Veal.--The	veal.--the	JJ
9937	1727	3	large	large	JJ
9937	1727	4	amount	amount	NN
9937	1727	5	of	of	IN
9937	1727	6	gelatine	gelatine	NN
9937	1727	7	contained	contain	VBN
9937	1727	8	in	in	IN
9937	1727	9	veal	veal	NN
9937	1727	10	may	may	MD
9937	1727	11	be	be	VB
9937	1727	12	utilized	utilize	VBN
9937	1727	13	in	in	IN
9937	1727	14	the	the	DT
9937	1727	15	preparation	preparation	NN
9937	1727	16	of	of	IN
9937	1727	17	jellied	jellied	JJ
9937	1727	18	veal	veal	NN
9937	1727	19	.	.	.
9937	1728	1	The	the	DT
9937	1728	2	most	most	RBS
9937	1728	3	satisfactory	satisfactory	JJ
9937	1728	4	piece	piece	NN
9937	1728	5	for	for	IN
9937	1728	6	making	make	VBG
9937	1728	7	jellied	jelly	VBN
9937	1728	8	veal	veal	NN
9937	1728	9	is	be	VBZ
9937	1728	10	the	the	DT
9937	1728	11	knuckle	knuckle	NNP
9937	1728	12	,	,	,
9937	1728	13	or	or	CC
9937	1728	14	shank	shank	JJ
9937	1728	15	.	.	.
9937	1729	1	No	no	DT
9937	1729	2	more	more	RBR
9937	1729	3	attractive	attractive	JJ
9937	1729	4	meat	meat	NN
9937	1729	5	dish	dish	NN
9937	1729	6	than	than	IN
9937	1729	7	this	this	DT
9937	1729	8	can	can	MD
9937	1729	9	be	be	VB
9937	1729	10	found	find	VBN
9937	1729	11	for	for	IN
9937	1729	12	luncheon	luncheon	NN
9937	1729	13	or	or	CC
9937	1729	14	supper	supper	NN
9937	1729	15	,	,	,
9937	1729	16	for	for	IN
9937	1729	17	it	-PRON-	PRP
9937	1729	18	can	can	MD
9937	1729	19	be	be	VB
9937	1729	20	cut	cut	VBN
9937	1729	21	into	into	IN
9937	1729	22	thin	thin	JJ
9937	1729	23	slices	slice	NNS
9937	1729	24	and	and	CC
9937	1729	25	served	serve	VBD
9937	1729	26	on	on	IN
9937	1729	27	a	a	DT
9937	1729	28	nicely	nicely	RB
9937	1729	29	garnished	garnished	JJ
9937	1729	30	platter	platter	NN
9937	1729	31	.	.	.
9937	1730	1	JELLIED	JELLIED	NNP
9937	1730	2	VEAL	VEAL	NNP
9937	1730	3	(	(	-LRB-
9937	1730	4	Sufficient	sufficient	JJ
9937	1730	5	to	to	TO
9937	1730	6	Serve	serve	VB
9937	1730	7	Six	six	CD
9937	1730	8	)	)	-RRB-
9937	1730	9	Knuckle	Knuckle	NNP
9937	1730	10	of	of	IN
9937	1730	11	veal	veal	NN
9937	1730	12	1	1	CD
9937	1730	13	Tb	Tb	NNP
9937	1730	14	.	.	.
9937	1731	1	salt	salt	NN
9937	1731	2	1/4	1/4	CD
9937	1731	3	c.	c.	NN
9937	1731	4	chopped	chop	VBD
9937	1731	5	celery	celery	NN
9937	1731	6	1	1	CD
9937	1731	7	Tb	Tb	NNP
9937	1731	8	.	.	.
9937	1732	1	chopped	chop	VBN
9937	1732	2	parsley	parsley	NNP
9937	1732	3	1	1	CD
9937	1732	4	Tb	Tb	NNP
9937	1732	5	.	.	.
9937	1733	1	chopped	chop	VBN
9937	1733	2	onion	onion	NN
9937	1733	3	Put	Put	VBD
9937	1733	4	the	the	DT
9937	1733	5	knuckle	knuckle	NN
9937	1733	6	in	in	IN
9937	1733	7	a	a	DT
9937	1733	8	pot	pot	NN
9937	1733	9	and	and	CC
9937	1733	10	add	add	VB
9937	1733	11	enough	enough	JJ
9937	1733	12	water	water	NN
9937	1733	13	to	to	TO
9937	1733	14	cover	cover	VB
9937	1733	15	it	-PRON-	PRP
9937	1733	16	.	.	.
9937	1734	1	Add	add	VB
9937	1734	2	the	the	DT
9937	1734	3	salt	salt	NN
9937	1734	4	,	,	,
9937	1734	5	celery	celery	NN
9937	1734	6	,	,	,
9937	1734	7	parsley	parsley	NN
9937	1734	8	,	,	,
9937	1734	9	and	and	CC
9937	1734	10	onion	onion	NN
9937	1734	11	.	.	.
9937	1735	1	Cook	cook	VB
9937	1735	2	until	until	IN
9937	1735	3	the	the	DT
9937	1735	4	meat	meat	NN
9937	1735	5	is	be	VBZ
9937	1735	6	very	very	RB
9937	1735	7	tender	tender	JJ
9937	1735	8	and	and	CC
9937	1735	9	then	then	RB
9937	1735	10	strain	strain	VB
9937	1735	11	off	off	RP
9937	1735	12	the	the	DT
9937	1735	13	liquid	liquid	NN
9937	1735	14	.	.	.
9937	1736	1	Cut	cut	VB
9937	1736	2	the	the	DT
9937	1736	3	meat	meat	NN
9937	1736	4	from	from	IN
9937	1736	5	the	the	DT
9937	1736	6	bones	bone	NNS
9937	1736	7	and	and	CC
9937	1736	8	chop	chop	VB
9937	1736	9	it	-PRON-	PRP
9937	1736	10	very	very	RB
9937	1736	11	fine	fine	JJ
9937	1736	12	.	.	.
9937	1737	1	Boil	boil	VB
9937	1737	2	the	the	DT
9937	1737	3	liquid	liquid	NN
9937	1737	4	until	until	IN
9937	1737	5	it	-PRON-	PRP
9937	1737	6	is	be	VBZ
9937	1737	7	reduced	reduce	VBN
9937	1737	8	to	to	IN
9937	1737	9	1	1	CD
9937	1737	10	pint	pint	NN
9937	1737	11	,	,	,
9937	1737	12	and	and	CC
9937	1737	13	then	then	RB
9937	1737	14	set	set	VB
9937	1737	15	aside	aside	RB
9937	1737	16	to	to	IN
9937	1737	17	cool	cool	JJ
9937	1737	18	.	.	.
9937	1738	1	Place	place	VB
9937	1738	2	the	the	DT
9937	1738	3	meat	meat	NN
9937	1738	4	in	in	IN
9937	1738	5	a	a	DT
9937	1738	6	mold	mold	NN
9937	1738	7	and	and	CC
9937	1738	8	when	when	WRB
9937	1738	9	cold	cold	JJ
9937	1738	10	pour	pour	NN
9937	1738	11	the	the	DT
9937	1738	12	broth	broth	NN
9937	1738	13	over	over	IN
9937	1738	14	it	-PRON-	PRP
9937	1738	15	.	.	.
9937	1739	1	Keep	keep	VB
9937	1739	2	in	in	IN
9937	1739	3	a	a	DT
9937	1739	4	cool	cool	JJ
9937	1739	5	place	place	NN
9937	1739	6	until	until	IN
9937	1739	7	it	-PRON-	PRP
9937	1739	8	has	have	VBZ
9937	1739	9	set	set	VBN
9937	1739	10	.	.	.
9937	1740	1	Slice	slice	VB
9937	1740	2	and	and	CC
9937	1740	3	serve	serve	VB
9937	1740	4	cold	cold	JJ
9937	1740	5	.	.	.
9937	1741	1	VEAL	veal	NN
9937	1741	2	ORGANS	organ	NNS
9937	1741	3	AND	and	CC
9937	1741	4	THEIR	their	NN
9937	1741	5	PREPARATION	preparation	NN
9937	1741	6	17	17	CD
9937	1741	7	.	.	.
9937	1742	1	Getting	get	VBG
9937	1742	2	Sweetbreads	Sweetbreads	NNPS
9937	1742	3	Ready	Ready	NNP
9937	1742	4	for	for	IN
9937	1742	5	Cooking	Cooking	NNP
9937	1742	6	--	--	:
9937	1742	7	The	the	DT
9937	1742	8	throat	throat	NN
9937	1742	9	glands	gland	NNS
9937	1742	10	and	and	CC
9937	1742	11	the	the	DT
9937	1742	12	pancreas	pancrea	NNS
9937	1742	13	of	of	IN
9937	1742	14	calves	calf	NNS
9937	1742	15	,	,	,
9937	1742	16	which	which	WDT
9937	1742	17	,	,	,
9937	1742	18	as	as	IN
9937	1742	19	has	have	VBZ
9937	1742	20	already	already	RB
9937	1742	21	been	be	VBN
9937	1742	22	learned	learn	VBN
9937	1742	23	,	,	,
9937	1742	24	are	be	VBP
9937	1742	25	called	call	VBN
9937	1742	26	sweetbreads	sweetbread	NNS
9937	1742	27	,	,	,
9937	1742	28	can	can	MD
9937	1742	29	be	be	VB
9937	1742	30	cooked	cook	VBN
9937	1742	31	in	in	IN
9937	1742	32	various	various	JJ
9937	1742	33	ways	way	NNS
9937	1742	34	for	for	IN
9937	1742	35	the	the	DT
9937	1742	36	table	table	NN
9937	1742	37	.	.	.
9937	1743	1	The	the	DT
9937	1743	2	first	first	JJ
9937	1743	3	process	process	NN
9937	1743	4	in	in	IN
9937	1743	5	their	-PRON-	PRP$
9937	1743	6	preparation	preparation	NN
9937	1743	7	,	,	,
9937	1743	8	however	however	RB
9937	1743	9	,	,	,
9937	1743	10	is	be	VBZ
9937	1743	11	the	the	DT
9937	1743	12	same	same	JJ
9937	1743	13	for	for	IN
9937	1743	14	all	all	DT
9937	1743	15	recipes	recipe	NNS
9937	1743	16	.	.	.
9937	1744	1	When	when	WRB
9937	1744	2	this	this	DT
9937	1744	3	is	be	VBZ
9937	1744	4	understood	understand	VBN
9937	1744	5	,	,	,
9937	1744	6	it	-PRON-	PRP
9937	1744	7	will	will	MD
9937	1744	8	be	be	VB
9937	1744	9	a	a	DT
9937	1744	10	simple	simple	JJ
9937	1744	11	matter	matter	NN
9937	1744	12	to	to	TO
9937	1744	13	make	make	VB
9937	1744	14	up	up	RP
9937	1744	15	attractive	attractive	JJ
9937	1744	16	dishes	dish	NNS
9937	1744	17	in	in	IN
9937	1744	18	which	which	WDT
9937	1744	19	sweetbreads	sweetbread	NNS
9937	1744	20	are	be	VBP
9937	1744	21	used	use	VBN
9937	1744	22	.	.	.
9937	1745	1	It	-PRON-	PRP
9937	1745	2	is	be	VBZ
9937	1745	3	generally	generally	RB
9937	1745	4	advisable	advisable	JJ
9937	1745	5	to	to	TO
9937	1745	6	buy	buy	VB
9937	1745	7	sweetbreads	sweetbread	NNS
9937	1745	8	in	in	IN
9937	1745	9	pairs	pair	NNS
9937	1745	10	,	,	,
9937	1745	11	as	as	IN
9937	1745	12	the	the	DT
9937	1745	13	heart	heart	NN
9937	1745	14	and	and	CC
9937	1745	15	throat	throat	NN
9937	1745	16	sweetbreads	sweetbread	NNS
9937	1745	17	are	be	VBP
9937	1745	18	preferable	preferable	JJ
9937	1745	19	to	to	IN
9937	1745	20	the	the	DT
9937	1745	21	one	one	NN
9937	1745	22	that	that	WDT
9937	1745	23	lies	lie	VBZ
9937	1745	24	near	near	IN
9937	1745	25	the	the	DT
9937	1745	26	stomach	stomach	NN
9937	1745	27	.	.	.
9937	1746	1	Sweetbreads	sweetbread	NNS
9937	1746	2	spoil	spoil	VBP
9937	1746	3	very	very	RB
9937	1746	4	quickly	quickly	RB
9937	1746	5	.	.	.
9937	1747	1	Therefore	therefore	RB
9937	1747	2	,	,	,
9937	1747	3	as	as	RB
9937	1747	4	soon	soon	RB
9937	1747	5	as	as	IN
9937	1747	6	they	-PRON-	PRP
9937	1747	7	are	be	VBP
9937	1747	8	brought	bring	VBN
9937	1747	9	into	into	IN
9937	1747	10	the	the	DT
9937	1747	11	kitchen	kitchen	NN
9937	1747	12	,	,	,
9937	1747	13	put	put	VBD
9937	1747	14	them	-PRON-	PRP
9937	1747	15	in	in	IN
9937	1747	16	cold	cold	JJ
9937	1747	17	water	water	NN
9937	1747	18	and	and	CC
9937	1747	19	allow	allow	VB
9937	1747	20	them	-PRON-	PRP
9937	1747	21	to	to	TO
9937	1747	22	remain	remain	VB
9937	1747	23	there	there	RB
9937	1747	24	for	for	IN
9937	1747	25	1/2	1/2	CD
9937	1747	26	hour	hour	NN
9937	1747	27	or	or	CC
9937	1747	28	more	more	JJR
9937	1747	29	.	.	.
9937	1748	1	Then	then	RB
9937	1748	2	put	put	VB
9937	1748	3	them	-PRON-	PRP
9937	1748	4	to	to	TO
9937	1748	5	cook	cook	VB
9937	1748	6	in	in	RP
9937	1748	7	boiling	boil	VBG
9937	1748	8	water	water	NN
9937	1748	9	for	for	IN
9937	1748	10	20	20	CD
9937	1748	11	minutes	minute	NNS
9937	1748	12	in	in	IN
9937	1748	13	order	order	NN
9937	1748	14	to	to	TO
9937	1748	15	parboil	parboil	VB
9937	1748	16	them	-PRON-	PRP
9937	1748	17	,	,	,
9937	1748	18	after	after	IN
9937	1748	19	which	which	WDT
9937	1748	20	place	place	VBP
9937	1748	21	them	-PRON-	PRP
9937	1748	22	in	in	IN
9937	1748	23	cold	cold	JJ
9937	1748	24	water	water	NN
9937	1748	25	again	again	RB
9937	1748	26	.	.	.
9937	1749	1	Unless	unless	IN
9937	1749	2	they	-PRON-	PRP
9937	1749	3	are	be	VBP
9937	1749	4	to	to	TO
9937	1749	5	be	be	VB
9937	1749	6	used	use	VBN
9937	1749	7	immediately	immediately	RB
9937	1749	8	,	,	,
9937	1749	9	keep	keep	VB
9937	1749	10	them	-PRON-	PRP
9937	1749	11	in	in	IN
9937	1749	12	cold	cold	JJ
9937	1749	13	water	water	NN
9937	1749	14	,	,	,
9937	1749	15	as	as	IN
9937	1749	16	this	this	DT
9937	1749	17	will	will	MD
9937	1749	18	prevent	prevent	VB
9937	1749	19	them	-PRON-	PRP
9937	1749	20	from	from	IN
9937	1749	21	discoloring	discoloring	NN
9937	1749	22	.	.	.
9937	1750	1	Before	before	IN
9937	1750	2	using	use	VBG
9937	1750	3	sweetbreads	sweetbread	NNS
9937	1750	4	in	in	IN
9937	1750	5	the	the	DT
9937	1750	6	recipes	recipe	NNS
9937	1750	7	that	that	WDT
9937	1750	8	follow	follow	VBP
9937	1750	9	,	,	,
9937	1750	10	remove	remove	VB
9937	1750	11	the	the	DT
9937	1750	12	skin	skin	NN
9937	1750	13	and	and	CC
9937	1750	14	stringy	stringy	JJ
9937	1750	15	parts	part	NNS
9937	1750	16	.	.	.
9937	1751	1	18	18	CD
9937	1751	2	.	.	.
9937	1752	1	Broiled	broil	VBN
9937	1752	2	Sweetbreads.--Because	sweetbreads.--because	NN
9937	1752	3	of	of	IN
9937	1752	4	their	-PRON-	PRP$
9937	1752	5	tenderness	tenderness	NN
9937	1752	6	,	,	,
9937	1752	7	sweetbreads	sweetbread	NNS
9937	1752	8	are	be	VBP
9937	1752	9	especially	especially	RB
9937	1752	10	suitable	suitable	JJ
9937	1752	11	for	for	IN
9937	1752	12	broiling	broil	VBG
9937	1752	13	.	.	.
9937	1753	1	When	when	WRB
9937	1753	2	prepared	prepare	VBN
9937	1753	3	in	in	IN
9937	1753	4	this	this	DT
9937	1753	5	way	way	NN
9937	1753	6	and	and	CC
9937	1753	7	served	serve	VBD
9937	1753	8	with	with	IN
9937	1753	9	sauce	sauce	NN
9937	1753	10	of	of	IN
9937	1753	11	some	some	DT
9937	1753	12	kind	kind	NN
9937	1753	13	,	,	,
9937	1753	14	they	-PRON-	PRP
9937	1753	15	are	be	VBP
9937	1753	16	very	very	RB
9937	1753	17	palatable	palatable	JJ
9937	1753	18	.	.	.
9937	1754	1	In	in	IN
9937	1754	2	order	order	NN
9937	1754	3	to	to	TO
9937	1754	4	broil	broil	VB
9937	1754	5	sweetbreads	sweetbread	NNS
9937	1754	6	,	,	,
9937	1754	7	first	first	RB
9937	1754	8	parboil	parboil	VB
9937	1754	9	them	-PRON-	PRP
9937	1754	10	in	in	IN
9937	1754	11	the	the	DT
9937	1754	12	manner	manner	NN
9937	1754	13	just	just	RB
9937	1754	14	explained	explain	VBD
9937	1754	15	.	.	.
9937	1755	1	Then	then	RB
9937	1755	2	split	split	VB
9937	1755	3	each	each	DT
9937	1755	4	one	one	CD
9937	1755	5	lengthwise	lengthwise	RB
9937	1755	6	and	and	CC
9937	1755	7	broil	broil	VB
9937	1755	8	them	-PRON-	PRP
9937	1755	9	over	over	IN
9937	1755	10	a	a	DT
9937	1755	11	clear	clear	JJ
9937	1755	12	fire	fire	NN
9937	1755	13	for	for	IN
9937	1755	14	5	5	CD
9937	1755	15	minutes	minute	NNS
9937	1755	16	or	or	CC
9937	1755	17	pan	pan	NN
9937	1755	18	-	-	HYPH
9937	1755	19	broil	broil	VB
9937	1755	20	them	-PRON-	PRP
9937	1755	21	with	with	IN
9937	1755	22	a	a	DT
9937	1755	23	small	small	JJ
9937	1755	24	amount	amount	NN
9937	1755	25	of	of	IN
9937	1755	26	butter	butter	NN
9937	1755	27	until	until	IN
9937	1755	28	both	both	DT
9937	1755	29	surfaces	surface	NNS
9937	1755	30	are	be	VBP
9937	1755	31	slightly	slightly	RB
9937	1755	32	browned	brown	VBN
9937	1755	33	.	.	.
9937	1756	1	Season	season	NN
9937	1756	2	with	with	IN
9937	1756	3	salt	salt	NN
9937	1756	4	and	and	CC
9937	1756	5	pepper	pepper	NN
9937	1756	6	.	.	.
9937	1757	1	Serve	serve	VB
9937	1757	2	hot	hot	JJ
9937	1757	3	.	.	.
9937	1758	1	19	19	CD
9937	1758	2	.	.	.
9937	1759	1	Creamed	Creamed	NNP
9937	1759	2	Sweetbreads.--If	Sweetbreads.--If	NNP
9937	1759	3	an	an	DT
9937	1759	4	especially	especially	RB
9937	1759	5	dainty	dainty	NN
9937	1759	6	dish	dish	NN
9937	1759	7	is	be	VBZ
9937	1759	8	desired	desire	VBN
9937	1759	9	for	for	IN
9937	1759	10	a	a	DT
9937	1759	11	light	light	JJ
9937	1759	12	meal	meal	NN
9937	1759	13	,	,	,
9937	1759	14	sweetbreads	sweetbread	NNS
9937	1759	15	may	may	MD
9937	1759	16	be	be	VB
9937	1759	17	creamed	cream	VBN
9937	1759	18	and	and	CC
9937	1759	19	then	then	RB
9937	1759	20	served	serve	VBD
9937	1759	21	over	over	IN
9937	1759	22	toast	toast	NN
9937	1759	23	or	or	CC
9937	1759	24	in	in	IN
9937	1759	25	patty	patty	NNP
9937	1759	26	shells	shell	NNS
9937	1759	27	or	or	CC
9937	1759	28	timbale	timbale	JJ
9937	1759	29	cases	case	NNS
9937	1759	30	,	,	,
9937	1759	31	the	the	DT
9937	1759	32	making	making	NN
9937	1759	33	of	of	IN
9937	1759	34	which	which	WDT
9937	1759	35	is	be	VBZ
9937	1759	36	taken	take	VBN
9937	1759	37	up	up	RP
9937	1759	38	later	later	RB
9937	1759	39	.	.	.
9937	1760	1	If	if	IN
9937	1760	2	desired	desire	VBN
9937	1760	3	,	,	,
9937	1760	4	mushrooms	mushroom	NNS
9937	1760	5	may	may	MD
9937	1760	6	be	be	VB
9937	1760	7	combined	combine	VBN
9937	1760	8	with	with	IN
9937	1760	9	sweetbreads	sweetbread	NNS
9937	1760	10	that	that	WDT
9937	1760	11	are	be	VBP
9937	1760	12	served	serve	VBN
9937	1760	13	in	in	IN
9937	1760	14	this	this	DT
9937	1760	15	way	way	NN
9937	1760	16	.	.	.
9937	1761	1	Diced	dice	VBN
9937	1761	2	cold	cold	JJ
9937	1761	3	veal	veal	NN
9937	1761	4	or	or	CC
9937	1761	5	calves	calf	NNS
9937	1761	6	'	'	POS
9937	1761	7	brains	brain	NNS
9937	1761	8	creamed	cream	VBD
9937	1761	9	and	and	CC
9937	1761	10	served	serve	VBD
9937	1761	11	in	in	IN
9937	1761	12	this	this	DT
9937	1761	13	way	way	NN
9937	1761	14	are	be	VBP
9937	1761	15	also	also	RB
9937	1761	16	delicious	delicious	JJ
9937	1761	17	.	.	.
9937	1762	1	Instead	instead	RB
9937	1762	2	of	of	IN
9937	1762	3	creaming	cream	VBG
9937	1762	4	sweetbreads	sweetbread	NNS
9937	1762	5	and	and	CC
9937	1762	6	calves	calf	NNS
9937	1762	7	'	'	POS
9937	1762	8	brains	brain	NNS
9937	1762	9	,	,	,
9937	1762	10	however	however	RB
9937	1762	11	,	,	,
9937	1762	12	these	these	DT
9937	1762	13	organs	organ	NNS
9937	1762	14	are	be	VBP
9937	1762	15	sometimes	sometimes	RB
9937	1762	16	scrambled	scramble	VBN
9937	1762	17	with	with	IN
9937	1762	18	eggs	egg	NNS
9937	1762	19	.	.	.
9937	1763	1	To	to	TO
9937	1763	2	prepare	prepare	VB
9937	1763	3	creamed	creamed	JJ
9937	1763	4	sweetbreads	sweetbread	NNS
9937	1763	5	,	,	,
9937	1763	6	parboil	parboil	VB
9937	1763	7	them	-PRON-	PRP
9937	1763	8	and	and	CC
9937	1763	9	then	then	RB
9937	1763	10	separate	separate	VB
9937	1763	11	them	-PRON-	PRP
9937	1763	12	into	into	IN
9937	1763	13	small	small	JJ
9937	1763	14	pieces	piece	NNS
9937	1763	15	with	with	IN
9937	1763	16	a	a	DT
9937	1763	17	fork	fork	NN
9937	1763	18	or	or	CC
9937	1763	19	cut	cut	VB
9937	1763	20	them	-PRON-	PRP
9937	1763	21	into	into	IN
9937	1763	22	cubes	cube	NNS
9937	1763	23	.	.	.
9937	1764	1	Reheat	reheat	VB
9937	1764	2	them	-PRON-	PRP
9937	1764	3	in	in	IN
9937	1764	4	a	a	DT
9937	1764	5	cupful	cupful	NN
9937	1764	6	of	of	IN
9937	1764	7	white	white	JJ
9937	1764	8	sauce	sauce	NN
9937	1764	9	,	,	,
9937	1764	10	season	season	NN
9937	1764	11	well	well	RB
9937	1764	12	,	,	,
9937	1764	13	and	and	CC
9937	1764	14	then	then	RB
9937	1764	15	serve	serve	VB
9937	1764	16	them	-PRON-	PRP
9937	1764	17	in	in	IN
9937	1764	18	any	any	DT
9937	1764	19	of	of	IN
9937	1764	20	the	the	DT
9937	1764	21	ways	way	NNS
9937	1764	22	just	just	RB
9937	1764	23	mentioned	mention	VBN
9937	1764	24	.	.	.
9937	1765	1	If	if	IN
9937	1765	2	mushrooms	mushroom	NNS
9937	1765	3	are	be	VBP
9937	1765	4	to	to	TO
9937	1765	5	be	be	VB
9937	1765	6	used	use	VBN
9937	1765	7	,	,	,
9937	1765	8	cook	cook	VB
9937	1765	9	and	and	CC
9937	1765	10	dice	dice	VB
9937	1765	11	them	-PRON-	PRP
9937	1765	12	before	before	IN
9937	1765	13	combining	combine	VBG
9937	1765	14	them	-PRON-	PRP
9937	1765	15	with	with	IN
9937	1765	16	the	the	DT
9937	1765	17	sweetbreads	sweetbread	NNS
9937	1765	18	.	.	.
9937	1766	1	20	20	CD
9937	1766	2	.	.	.
9937	1767	1	Kidneys.--The	Kidneys.--The	NNP
9937	1767	2	kidneys	kidney	NNS
9937	1767	3	of	of	IN
9937	1767	4	both	both	DT
9937	1767	5	lamb	lamb	NN
9937	1767	6	and	and	CC
9937	1767	7	veal	veal	NN
9937	1767	8	are	be	VBP
9937	1767	9	used	use	VBN
9937	1767	10	for	for	IN
9937	1767	11	food	food	NN
9937	1767	12	.	.	.
9937	1768	1	The	the	DT
9937	1768	2	cooking	cooking	NN
9937	1768	3	of	of	IN
9937	1768	4	them	-PRON-	PRP
9937	1768	5	,	,	,
9937	1768	6	however	however	RB
9937	1768	7	,	,	,
9937	1768	8	must	must	MD
9937	1768	9	be	be	VB
9937	1768	10	either	either	CC
9937	1768	11	a	a	DT
9937	1768	12	quick	quick	JJ
9937	1768	13	,	,	,
9937	1768	14	short	short	JJ
9937	1768	15	process	process	NN
9937	1768	16	or	or	CC
9937	1768	17	a	a	DT
9937	1768	18	long	long	JJ
9937	1768	19	,	,	,
9937	1768	20	slow	slow	JJ
9937	1768	21	one	one	CD
9937	1768	22	.	.	.
9937	1769	1	When	when	WRB
9937	1769	2	a	a	DT
9937	1769	3	quick	quick	JJ
9937	1769	4	method	method	NN
9937	1769	5	is	be	VBZ
9937	1769	6	applied	apply	VBN
9937	1769	7	,	,	,
9937	1769	8	the	the	DT
9937	1769	9	tissues	tissue	NNS
9937	1769	10	remain	remain	VBP
9937	1769	11	tender	tender	JJ
9937	1769	12	.	.	.
9937	1770	1	Additional	additional	JJ
9937	1770	2	cooking	cooking	NN
9937	1770	3	renders	render	VBZ
9937	1770	4	them	-PRON-	PRP
9937	1770	5	tough	tough	JJ
9937	1770	6	,	,	,
9937	1770	7	so	so	IN
9937	1770	8	that	that	IN
9937	1770	9	a	a	DT
9937	1770	10	great	great	JJ
9937	1770	11	deal	deal	NN
9937	1770	12	more	more	JJR
9937	1770	13	cooking	cooking	NN
9937	1770	14	must	must	MD
9937	1770	15	be	be	VB
9937	1770	16	done	do	VBN
9937	1770	17	to	to	TO
9937	1770	18	make	make	VB
9937	1770	19	them	-PRON-	PRP
9937	1770	20	tender	tender	JJ
9937	1770	21	again	again	RB
9937	1770	22	.	.	.
9937	1771	1	Whatever	whatever	WDT
9937	1771	2	method	method	NN
9937	1771	3	is	be	VBZ
9937	1771	4	applied	apply	VBN
9937	1771	5	,	,	,
9937	1771	6	kidneys	kidney	NNS
9937	1771	7	must	must	MD
9937	1771	8	always	always	RB
9937	1771	9	be	be	VB
9937	1771	10	soaked	soak	VBN
9937	1771	11	in	in	IN
9937	1771	12	water	water	NN
9937	1771	13	for	for	IN
9937	1771	14	1	1	CD
9937	1771	15	hour	hour	NN
9937	1771	16	or	or	CC
9937	1771	17	more	more	RBR
9937	1771	18	so	so	IN
9937	1771	19	as	as	IN
9937	1771	20	to	to	TO
9937	1771	21	cleanse	cleanse	VB
9937	1771	22	them	-PRON-	PRP
9937	1771	23	,	,	,
9937	1771	24	the	the	DT
9937	1771	25	outside	outside	JJ
9937	1771	26	covering	covering	NN
9937	1771	27	then	then	RB
9937	1771	28	pared	pare	VBD
9937	1771	29	off	off	RP
9937	1771	30	,	,	,
9937	1771	31	and	and	CC
9937	1771	32	the	the	DT
9937	1771	33	meat	meat	NN
9937	1771	34	sliced	slice	VBD
9937	1771	35	or	or	CC
9937	1771	36	cut	cut	VBN
9937	1771	37	into	into	IN
9937	1771	38	cubes	cube	NNS
9937	1771	39	or	or	CC
9937	1771	40	strips	strip	NNS
9937	1771	41	.	.	.
9937	1772	1	After	after	IN
9937	1772	2	being	be	VBG
9937	1772	3	thus	thus	RB
9937	1772	4	prepared	prepare	VBN
9937	1772	5	,	,	,
9937	1772	6	kidneys	kidney	NNS
9937	1772	7	may	may	MD
9937	1772	8	be	be	VB
9937	1772	9	broiled	broil	VBN
9937	1772	10	or	or	CC
9937	1772	11	sautéd	sautéd	NN
9937	1772	12	,	,	,
9937	1772	13	or	or	CC
9937	1772	14	,	,	,
9937	1772	15	if	if	IN
9937	1772	16	a	a	DT
9937	1772	17	long	long	JJ
9937	1772	18	method	method	NN
9937	1772	19	of	of	IN
9937	1772	20	cookery	cookery	NN
9937	1772	21	is	be	VBZ
9937	1772	22	preferred	prefer	VBN
9937	1772	23	,	,	,
9937	1772	24	they	-PRON-	PRP
9937	1772	25	may	may	MD
9937	1772	26	be	be	VB
9937	1772	27	boiled	boil	VBN
9937	1772	28	or	or	CC
9937	1772	29	stewed	stew	VBN
9937	1772	30	with	with	IN
9937	1772	31	or	or	CC
9937	1772	32	without	without	IN
9937	1772	33	vegetables	vegetable	NNS
9937	1772	34	.	.	.
9937	1773	1	21	21	CD
9937	1773	2	.	.	.
9937	1774	1	Calves	calf	NNS
9937	1774	2	'	'	POS
9937	1774	3	Liver	liver	NN
9937	1774	4	and	and	CC
9937	1774	5	Bacon.--Beef	Bacon.--Beef	NNP
9937	1774	6	liver	liver	NN
9937	1774	7	is	be	VBZ
9937	1774	8	sometimes	sometimes	RB
9937	1774	9	used	use	VBN
9937	1774	10	for	for	IN
9937	1774	11	food	food	NN
9937	1774	12	,	,	,
9937	1774	13	but	but	CC
9937	1774	14	it	-PRON-	PRP
9937	1774	15	is	be	VBZ
9937	1774	16	not	not	RB
9937	1774	17	so	so	RB
9937	1774	18	good	good	JJ
9937	1774	19	as	as	IN
9937	1774	20	liver	liver	NN
9937	1774	21	from	from	IN
9937	1774	22	the	the	DT
9937	1774	23	calf	calf	NN
9937	1774	24	.	.	.
9937	1775	1	In	in	IN
9937	1775	2	fact	fact	NN
9937	1775	3	,	,	,
9937	1775	4	calves	calf	NNS
9937	1775	5	'	'	POS
9937	1775	6	liver	liver	NN
9937	1775	7	,	,	,
9937	1775	8	especially	especially	RB
9937	1775	9	when	when	WRB
9937	1775	10	combined	combine	VBN
9937	1775	11	with	with	IN
9937	1775	12	bacon	bacon	NN
9937	1775	13	,	,	,
9937	1775	14	is	be	VBZ
9937	1775	15	very	very	RB
9937	1775	16	appetizing	appetizing	JJ
9937	1775	17	.	.	.
9937	1776	1	The	the	DT
9937	1776	2	bacon	bacon	NN
9937	1776	3	supplies	supply	VBZ
9937	1776	4	the	the	DT
9937	1776	5	fat	fat	NN
9937	1776	6	that	that	WDT
9937	1776	7	the	the	DT
9937	1776	8	liver	liver	NN
9937	1776	9	lacks	lack	VBZ
9937	1776	10	and	and	CC
9937	1776	11	at	at	IN
9937	1776	12	the	the	DT
9937	1776	13	same	same	JJ
9937	1776	14	time	time	NN
9937	1776	15	provides	provide	VBZ
9937	1776	16	flavor	flavor	NN
9937	1776	17	.	.	.
9937	1777	1	To	to	TO
9937	1777	2	prepare	prepare	VB
9937	1777	3	calves	calf	NNS
9937	1777	4	'	'	POS
9937	1777	5	liver	liver	NN
9937	1777	6	and	and	CC
9937	1777	7	bacon	bacon	NN
9937	1777	8	,	,	,
9937	1777	9	cut	cut	VBD
9937	1777	10	the	the	DT
9937	1777	11	liver	liver	NN
9937	1777	12	into	into	IN
9937	1777	13	1/2-inch	1/2-inch	CD
9937	1777	14	slices	slice	NNS
9937	1777	15	,	,	,
9937	1777	16	cover	cover	VB
9937	1777	17	these	these	DT
9937	1777	18	with	with	IN
9937	1777	19	boiling	boiling	NN
9937	1777	20	water	water	NN
9937	1777	21	,	,	,
9937	1777	22	and	and	CC
9937	1777	23	let	let	VB
9937	1777	24	them	-PRON-	PRP
9937	1777	25	stand	stand	VB
9937	1777	26	for	for	IN
9937	1777	27	5	5	CD
9937	1777	28	minutes	minute	NNS
9937	1777	29	.	.	.
9937	1778	1	Remove	remove	VB
9937	1778	2	from	from	IN
9937	1778	3	the	the	DT
9937	1778	4	water	water	NN
9937	1778	5	,	,	,
9937	1778	6	dip	dip	NN
9937	1778	7	into	into	IN
9937	1778	8	flour	flour	NN
9937	1778	9	,	,	,
9937	1778	10	and	and	CC
9937	1778	11	sprinkle	sprinkle	VB
9937	1778	12	with	with	IN
9937	1778	13	salt	salt	NN
9937	1778	14	and	and	CC
9937	1778	15	pepper	pepper	NN
9937	1778	16	.	.	.
9937	1779	1	For	for	IN
9937	1779	2	each	each	DT
9937	1779	3	slice	slice	NN
9937	1779	4	of	of	IN
9937	1779	5	liver	liver	NNP
9937	1779	6	pan	pan	NNP
9937	1779	7	-	-	HYPH
9937	1779	8	broil	broil	NNP
9937	1779	9	a	a	DT
9937	1779	10	slice	slice	NN
9937	1779	11	of	of	IN
9937	1779	12	bacon	bacon	NN
9937	1779	13	.	.	.
9937	1780	1	Remove	remove	VB
9937	1780	2	the	the	DT
9937	1780	3	bacon	bacon	NN
9937	1780	4	to	to	IN
9937	1780	5	a	a	DT
9937	1780	6	hot	hot	JJ
9937	1780	7	platter	platter	NN
9937	1780	8	,	,	,
9937	1780	9	and	and	CC
9937	1780	10	then	then	RB
9937	1780	11	place	place	VB
9937	1780	12	the	the	DT
9937	1780	13	slices	slice	NNS
9937	1780	14	of	of	IN
9937	1780	15	liver	liver	NN
9937	1780	16	in	in	IN
9937	1780	17	the	the	DT
9937	1780	18	bacon	bacon	NNP
9937	1780	19	fat	fat	NN
9937	1780	20	and	and	CC
9937	1780	21	sauté	sauté	VB
9937	1780	22	them	-PRON-	PRP
9937	1780	23	for	for	IN
9937	1780	24	about	about	RB
9937	1780	25	10	10	CD
9937	1780	26	minutes	minute	NNS
9937	1780	27	,	,	,
9937	1780	28	turning	turn	VBG
9937	1780	29	them	-PRON-	PRP
9937	1780	30	frequently	frequently	RB
9937	1780	31	.	.	.
9937	1781	1	Serve	serve	VB
9937	1781	2	the	the	DT
9937	1781	3	liver	liver	NN
9937	1781	4	and	and	CC
9937	1781	5	bacon	bacon	NN
9937	1781	6	together	together	RB
9937	1781	7	.	.	.
9937	1782	1	PREPARATION	preparation	NN
9937	1782	2	OF	of	IN
9937	1782	3	LEFT	left	JJ
9937	1782	4	-	-	HYPH
9937	1782	5	OVER	over	NN
9937	1782	6	VEAL	veal	NN
9937	1782	7	22	22	CD
9937	1782	8	.	.	.
9937	1783	1	Veal	veal	NN
9937	1783	2	Rolls.--The	rolls.--the	NN
9937	1783	3	portion	portion	NN
9937	1783	4	of	of	IN
9937	1783	5	a	a	DT
9937	1783	6	veal	veal	NN
9937	1783	7	roast	roast	NN
9937	1783	8	that	that	WDT
9937	1783	9	remains	remain	VBZ
9937	1783	10	after	after	IN
9937	1783	11	it	-PRON-	PRP
9937	1783	12	has	have	VBZ
9937	1783	13	been	be	VBN
9937	1783	14	served	serve	VBN
9937	1783	15	hot	hot	JJ
9937	1783	16	can	can	MD
9937	1783	17	be	be	VB
9937	1783	18	combined	combine	VBN
9937	1783	19	with	with	IN
9937	1783	20	dressing	dress	VBG
9937	1783	21	to	to	TO
9937	1783	22	make	make	VB
9937	1783	23	veal	veal	NN
9937	1783	24	rolls	roll	NNS
9937	1783	25	,	,	,
9937	1783	26	a	a	DT
9937	1783	27	dish	dish	NN
9937	1783	28	that	that	WDT
9937	1783	29	will	will	MD
9937	1783	30	be	be	VB
9937	1783	31	a	a	DT
9937	1783	32	pleasing	pleasing	JJ
9937	1783	33	change	change	NN
9937	1783	34	from	from	IN
9937	1783	35	the	the	DT
9937	1783	36	usual	usual	JJ
9937	1783	37	cold	cold	NN
9937	1783	38	sliced	slice	VBN
9937	1783	39	meat	meat	NN
9937	1783	40	.	.	.
9937	1784	1	To	to	TO
9937	1784	2	make	make	VB
9937	1784	3	veal	veal	NN
9937	1784	4	rolls	roll	NNS
9937	1784	5	,	,	,
9937	1784	6	slice	slice	VB
9937	1784	7	the	the	DT
9937	1784	8	veal	veal	NN
9937	1784	9	and	and	CC
9937	1784	10	into	into	IN
9937	1784	11	each	each	DT
9937	1784	12	slice	slice	NN
9937	1784	13	roll	roll	NN
9937	1784	14	a	a	DT
9937	1784	15	spoonful	spoonful	NN
9937	1784	16	of	of	IN
9937	1784	17	stuffing	stuff	VBG
9937	1784	18	.	.	.
9937	1785	1	Tie	tie	VB
9937	1785	2	with	with	IN
9937	1785	3	a	a	DT
9937	1785	4	string	string	NN
9937	1785	5	,	,	,
9937	1785	6	roll	roll	VB
9937	1785	7	in	in	IN
9937	1785	8	flour	flour	NN
9937	1785	9	,	,	,
9937	1785	10	and	and	CC
9937	1785	11	sprinkle	sprinkle	VB
9937	1785	12	with	with	IN
9937	1785	13	salt	salt	NN
9937	1785	14	and	and	CC
9937	1785	15	pepper	pepper	NN
9937	1785	16	.	.	.
9937	1786	1	Brown	Brown	NNP
9937	1786	2	the	the	DT
9937	1786	3	rolls	roll	NNS
9937	1786	4	in	in	IN
9937	1786	5	hot	hot	JJ
9937	1786	6	butter	butter	NN
9937	1786	7	.	.	.
9937	1787	1	Then	then	RB
9937	1787	2	pour	pour	VB
9937	1787	3	milk	milk	NN
9937	1787	4	,	,	,
9937	1787	5	stock	stock	NN
9937	1787	6	,	,	,
9937	1787	7	or	or	CC
9937	1787	8	gravy	gravy	NN
9937	1787	9	over	over	IN
9937	1787	10	the	the	DT
9937	1787	11	rolls	roll	NNS
9937	1787	12	and	and	CC
9937	1787	13	simmer	simmer	NN
9937	1787	14	for	for	IN
9937	1787	15	10	10	CD
9937	1787	16	minutes	minute	NNS
9937	1787	17	.	.	.
9937	1788	1	Remove	remove	VB
9937	1788	2	the	the	DT
9937	1788	3	strings	string	NNS
9937	1788	4	and	and	CC
9937	1788	5	serve	serve	VB
9937	1788	6	on	on	IN
9937	1788	7	toast	toast	NN
9937	1788	8	.	.	.
9937	1789	1	23	23	CD
9937	1789	2	.	.	.
9937	1790	1	Left	leave	VBN
9937	1790	2	-	-	HYPH
9937	1790	3	Over	over	RP
9937	1790	4	Jellied	Jellied	NNP
9937	1790	5	Veal.--While	veal.--while	VBP
9937	1790	6	jellied	jellied	JJ
9937	1790	7	veal	veal	NN
9937	1790	8	is	be	VBZ
9937	1790	9	usually	usually	RB
9937	1790	10	made	make	VBN
9937	1790	11	from	from	IN
9937	1790	12	a	a	DT
9937	1790	13	piece	piece	NN
9937	1790	14	of	of	IN
9937	1790	15	veal	veal	NN
9937	1790	16	bought	buy	VBN
9937	1790	17	especially	especially	RB
9937	1790	18	for	for	IN
9937	1790	19	this	this	DT
9937	1790	20	purpose	purpose	NN
9937	1790	21	,	,	,
9937	1790	22	it	-PRON-	PRP
9937	1790	23	can	can	MD
9937	1790	24	be	be	VB
9937	1790	25	made	make	VBN
9937	1790	26	from	from	IN
9937	1790	27	the	the	DT
9937	1790	28	left	left	JJ
9937	1790	29	-	-	HYPH
9937	1790	30	overs	over	NNS
9937	1790	31	of	of	IN
9937	1790	32	a	a	DT
9937	1790	33	veal	veal	NN
9937	1790	34	roast	roast	NN
9937	1790	35	.	.	.
9937	1791	1	However	however	RB
9937	1791	2	,	,	,
9937	1791	3	when	when	WRB
9937	1791	4	the	the	DT
9937	1791	5	roast	roast	NN
9937	1791	6	is	be	VBZ
9937	1791	7	purchased	purchase	VBN
9937	1791	8	,	,	,
9937	1791	9	some	some	DT
9937	1791	10	veal	veal	NN
9937	1791	11	bones	bone	NNS
9937	1791	12	should	should	MD
9937	1791	13	be	be	VB
9937	1791	14	secured	secure	VBN
9937	1791	15	.	.	.
9937	1792	1	Wash	wash	VB
9937	1792	2	these	these	DT
9937	1792	3	bones	bone	NNS
9937	1792	4	,	,	,
9937	1792	5	cover	cover	VB
9937	1792	6	them	-PRON-	PRP
9937	1792	7	with	with	IN
9937	1792	8	cold	cold	JJ
9937	1792	9	water	water	NN
9937	1792	10	,	,	,
9937	1792	11	and	and	CC
9937	1792	12	to	to	IN
9937	1792	13	them	-PRON-	PRP
9937	1792	14	add	add	VB
9937	1792	15	1	1	CD
9937	1792	16	onion	onion	NN
9937	1792	17	,	,	,
9937	1792	18	1	1	CD
9937	1792	19	bay	bay	NN
9937	1792	20	leaf	leaf	NN
9937	1792	21	,	,	,
9937	1792	22	and	and	CC
9937	1792	23	1	1	CD
9937	1792	24	cupful	cupful	NN
9937	1792	25	of	of	IN
9937	1792	26	diced	dice	VBN
9937	1792	27	vegetables	vegetable	NNS
9937	1792	28	,	,	,
9937	1792	29	preferably	preferably	RB
9937	1792	30	celery	celery	JJ
9937	1792	31	,	,	,
9937	1792	32	carrots	carrot	NNS
9937	1792	33	,	,	,
9937	1792	34	and	and	CC
9937	1792	35	turnips	turnip	NNS
9937	1792	36	.	.	.
9937	1793	1	Allow	allow	VB
9937	1793	2	these	these	DT
9937	1793	3	to	to	TO
9937	1793	4	simmer	simmer	VB
9937	1793	5	for	for	IN
9937	1793	6	2	2	CD
9937	1793	7	hours	hour	NNS
9937	1793	8	.	.	.
9937	1794	1	To	to	IN
9937	1794	2	this	this	DT
9937	1794	3	stock	stock	NN
9937	1794	4	add	add	VB
9937	1794	5	the	the	DT
9937	1794	6	bones	bone	NNS
9937	1794	7	that	that	WDT
9937	1794	8	remain	remain	VBP
9937	1794	9	after	after	IN
9937	1794	10	the	the	DT
9937	1794	11	roast	roast	NN
9937	1794	12	has	have	VBZ
9937	1794	13	been	be	VBN
9937	1794	14	served	serve	VBN
9937	1794	15	and	and	CC
9937	1794	16	simmer	simmer	VB
9937	1794	17	for	for	IN
9937	1794	18	1	1	CD
9937	1794	19	or	or	CC
9937	1794	20	2	2	CD
9937	1794	21	hours	hour	NNS
9937	1794	22	more	more	JJR
9937	1794	23	.	.	.
9937	1795	1	Strain	strain	VB
9937	1795	2	the	the	DT
9937	1795	3	stock	stock	NN
9937	1795	4	,	,	,
9937	1795	5	skim	skim	NNP
9937	1795	6	off	off	IN
9937	1795	7	the	the	DT
9937	1795	8	fat	fat	NN
9937	1795	9	,	,	,
9937	1795	10	and	and	CC
9937	1795	11	season	season	NN
9937	1795	12	well	well	RB
9937	1795	13	with	with	IN
9937	1795	14	salt	salt	NN
9937	1795	15	and	and	CC
9937	1795	16	pepper	pepper	NN
9937	1795	17	.	.	.
9937	1796	1	Chop	chop	VB
9937	1796	2	fine	fine	RB
9937	1796	3	the	the	DT
9937	1796	4	left	leave	VBN
9937	1796	5	-	-	HYPH
9937	1796	6	over	over	RP
9937	1796	7	veal	veal	NN
9937	1796	8	and	and	CC
9937	1796	9	2	2	CD
9937	1796	10	hard	hard	RB
9937	1796	11	-	-	HYPH
9937	1796	12	cooked	cook	VBN
9937	1796	13	eggs	egg	NNS
9937	1796	14	.	.	.
9937	1797	1	Put	put	VB
9937	1797	2	in	in	RP
9937	1797	3	a	a	DT
9937	1797	4	loaf	loaf	NN
9937	1797	5	-	-	HYPH
9937	1797	6	cake	cake	NN
9937	1797	7	pan	pan	NN
9937	1797	8	and	and	CC
9937	1797	9	pour	pour	VB
9937	1797	10	the	the	DT
9937	1797	11	stock	stock	NN
9937	1797	12	over	over	IN
9937	1797	13	it	-PRON-	PRP
9937	1797	14	.	.	.
9937	1798	1	When	when	WRB
9937	1798	2	it	-PRON-	PRP
9937	1798	3	has	have	VBZ
9937	1798	4	formed	form	VBN
9937	1798	5	a	a	DT
9937	1798	6	mold	mold	NN
9937	1798	7	,	,	,
9937	1798	8	slice	slice	VB
9937	1798	9	and	and	CC
9937	1798	10	serve	serve	VB
9937	1798	11	cold	cold	JJ
9937	1798	12	.	.	.
9937	1799	1	24	24	CD
9937	1799	2	.	.	.
9937	1800	1	Creamed	Creamed	NNP
9937	1800	2	Veal	Veal	NNP
9937	1800	3	on	on	IN
9937	1800	4	Biscuits.--A	biscuits.--a	DT
9937	1800	5	very	very	RB
9937	1800	6	good	good	JJ
9937	1800	7	substitute	substitute	NN
9937	1800	8	for	for	IN
9937	1800	9	chicken	chicken	NN
9937	1800	10	and	and	CC
9937	1800	11	hot	hot	JJ
9937	1800	12	biscuits	biscuit	NNS
9937	1800	13	is	be	VBZ
9937	1800	14	creamed	creamed	JJ
9937	1800	15	veal	veal	NN
9937	1800	16	served	serve	VBD
9937	1800	17	on	on	IN
9937	1800	18	biscuits	biscuit	NNS
9937	1800	19	.	.	.
9937	1801	1	This	this	DT
9937	1801	2	is	be	VBZ
9937	1801	3	an	an	DT
9937	1801	4	especially	especially	RB
9937	1801	5	good	good	JJ
9937	1801	6	dish	dish	NN
9937	1801	7	for	for	IN
9937	1801	8	a	a	DT
9937	1801	9	light	light	JJ
9937	1801	10	meal	meal	NN
9937	1801	11	,	,	,
9937	1801	12	such	such	JJ
9937	1801	13	as	as	IN
9937	1801	14	luncheon	luncheon	NN
9937	1801	15	or	or	CC
9937	1801	16	supper	supper	NN
9937	1801	17	.	.	.
9937	1802	1	Any	any	DT
9937	1802	2	left	left	JJ
9937	1802	3	-	-	HYPH
9937	1802	4	over	over	RP
9937	1802	5	veal	veal	NN
9937	1802	6	may	may	MD
9937	1802	7	be	be	VB
9937	1802	8	chopped	chop	VBN
9937	1802	9	or	or	CC
9937	1802	10	cut	cut	VBN
9937	1802	11	up	up	RP
9937	1802	12	into	into	IN
9937	1802	13	small	small	JJ
9937	1802	14	pieces	piece	NNS
9937	1802	15	and	and	CC
9937	1802	16	used	use	VBN
9937	1802	17	for	for	IN
9937	1802	18	this	this	DT
9937	1802	19	purpose	purpose	NN
9937	1802	20	.	.	.
9937	1803	1	After	after	IN
9937	1803	2	the	the	DT
9937	1803	3	veal	veal	NN
9937	1803	4	has	have	VBZ
9937	1803	5	been	be	VBN
9937	1803	6	thus	thus	RB
9937	1803	7	prepared	prepare	VBN
9937	1803	8	,	,	,
9937	1803	9	reheat	reheat	VB
9937	1803	10	it	-PRON-	PRP
9937	1803	11	with	with	IN
9937	1803	12	white	white	JJ
9937	1803	13	sauce	sauce	NN
9937	1803	14	and	and	CC
9937	1803	15	season	season	NN
9937	1803	16	it	-PRON-	PRP
9937	1803	17	well	well	RB
9937	1803	18	with	with	IN
9937	1803	19	paprika	paprika	NNP
9937	1803	20	,	,	,
9937	1803	21	salt	salt	NN
9937	1803	22	,	,	,
9937	1803	23	and	and	CC
9937	1803	24	pepper	pepper	NN
9937	1803	25	.	.	.
9937	1804	1	Make	make	VB
9937	1804	2	baking	baking	NN
9937	1804	3	-	-	HYPH
9937	1804	4	powder	powder	NN
9937	1804	5	biscuits	biscuit	NNS
9937	1804	6	.	.	.
9937	1805	1	To	to	TO
9937	1805	2	serve	serve	VB
9937	1805	3	,	,	,
9937	1805	4	split	split	VB
9937	1805	5	the	the	DT
9937	1805	6	hot	hot	JJ
9937	1805	7	biscuits	biscuit	NNS
9937	1805	8	,	,	,
9937	1805	9	lay	lie	VBD
9937	1805	10	them	-PRON-	PRP
9937	1805	11	open	open	JJ
9937	1805	12	on	on	IN
9937	1805	13	a	a	DT
9937	1805	14	platter	platter	NN
9937	1805	15	or	or	CC
9937	1805	16	a	a	DT
9937	1805	17	plate	plate	NN
9937	1805	18	,	,	,
9937	1805	19	and	and	CC
9937	1805	20	pour	pour	VB
9937	1805	21	the	the	DT
9937	1805	22	hot	hot	JJ
9937	1805	23	creamed	creamed	JJ
9937	1805	24	veal	veal	NN
9937	1805	25	over	over	IN
9937	1805	26	them	-PRON-	PRP
9937	1805	27	.	.	.
9937	1806	1	25	25	CD
9937	1806	2	.	.	.
9937	1807	1	Scalloped	Scalloped	NNP
9937	1807	2	Veal	Veal	NNP
9937	1807	3	with	with	IN
9937	1807	4	Rice.--A	Rice.--A	NNP
9937	1807	5	very	very	RB
9937	1807	6	palatable	palatable	JJ
9937	1807	7	dish	dish	NN
9937	1807	8	can	can	MD
9937	1807	9	be	be	VB
9937	1807	10	prepared	prepare	VBN
9937	1807	11	from	from	IN
9937	1807	12	left	leave	VBN
9937	1807	13	-	-	HYPH
9937	1807	14	over	over	RP
9937	1807	15	veal	veal	NN
9937	1807	16	by	by	IN
9937	1807	17	combining	combine	VBG
9937	1807	18	it	-PRON-	PRP
9937	1807	19	with	with	IN
9937	1807	20	rice	rice	NN
9937	1807	21	and	and	CC
9937	1807	22	tomatoes	tomato	NNS
9937	1807	23	.	.	.
9937	1808	1	To	to	TO
9937	1808	2	prepare	prepare	VB
9937	1808	3	such	such	PDT
9937	1808	4	a	a	DT
9937	1808	5	dish	dish	NN
9937	1808	6	,	,	,
9937	1808	7	season	season	NN
9937	1808	8	cooked	cooked	JJ
9937	1808	9	rice	rice	NN
9937	1808	10	with	with	IN
9937	1808	11	1	1	CD
9937	1808	12	teaspoonful	teaspoonful	NN
9937	1808	13	of	of	IN
9937	1808	14	bacon	bacon	NNP
9937	1808	15	fat	fat	NN
9937	1808	16	to	to	IN
9937	1808	17	each	each	DT
9937	1808	18	cupful	cupful	NN
9937	1808	19	of	of	IN
9937	1808	20	rice	rice	NN
9937	1808	21	.	.	.
9937	1809	1	Place	place	VB
9937	1809	2	a	a	DT
9937	1809	3	layer	layer	NN
9937	1809	4	of	of	IN
9937	1809	5	rice	rice	NN
9937	1809	6	in	in	IN
9937	1809	7	a	a	DT
9937	1809	8	baking	baking	NN
9937	1809	9	dish	dish	NN
9937	1809	10	,	,	,
9937	1809	11	and	and	CC
9937	1809	12	over	over	IN
9937	1809	13	it	-PRON-	PRP
9937	1809	14	put	put	VBD
9937	1809	15	a	a	DT
9937	1809	16	layer	layer	NN
9937	1809	17	of	of	IN
9937	1809	18	chopped	chop	VBN
9937	1809	19	veal	veal	NN
9937	1809	20	.	.	.
9937	1810	1	Pour	pour	VB
9937	1810	2	a	a	DT
9937	1810	3	good	good	JJ
9937	1810	4	quantity	quantity	NN
9937	1810	5	of	of	IN
9937	1810	6	stewed	stew	VBN
9937	1810	7	tomatoes	tomato	NNS
9937	1810	8	over	over	IN
9937	1810	9	the	the	DT
9937	1810	10	veal	veal	NN
9937	1810	11	and	and	CC
9937	1810	12	season	season	NN
9937	1810	13	well	well	RB
9937	1810	14	with	with	IN
9937	1810	15	salt	salt	NN
9937	1810	16	and	and	CC
9937	1810	17	pepper	pepper	NN
9937	1810	18	.	.	.
9937	1811	1	Over	over	IN
9937	1811	2	the	the	DT
9937	1811	3	tomatoes	tomato	NNS
9937	1811	4	put	put	VBD
9937	1811	5	a	a	DT
9937	1811	6	layer	layer	NN
9937	1811	7	of	of	IN
9937	1811	8	rice	rice	NN
9937	1811	9	,	,	,
9937	1811	10	and	and	CC
9937	1811	11	cover	cover	VB
9937	1811	12	the	the	DT
9937	1811	13	top	top	NN
9937	1811	14	with	with	IN
9937	1811	15	buttered	buttered	NN
9937	1811	16	crumbs	crumb	NNS
9937	1811	17	.	.	.
9937	1812	1	Set	Set	VBN
9937	1812	2	in	in	IN
9937	1812	3	a	a	DT
9937	1812	4	hot	hot	JJ
9937	1812	5	oven	oven	NN
9937	1812	6	and	and	CC
9937	1812	7	bake	bake	VB
9937	1812	8	until	until	IN
9937	1812	9	the	the	DT
9937	1812	10	crumbs	crumb	NNS
9937	1812	11	are	be	VBP
9937	1812	12	browned	brown	VBN
9937	1812	13	and	and	CC
9937	1812	14	the	the	DT
9937	1812	15	ingredients	ingredient	NNS
9937	1812	16	thoroughly	thoroughly	RB
9937	1812	17	heated	heat	VBD
9937	1812	18	.	.	.
9937	1813	1	26	26	CD
9937	1813	2	.	.	.
9937	1814	1	Veal	veal	NN
9937	1814	2	Salad.--A	salad.--a	NN
9937	1814	3	salad	salad	NN
9937	1814	4	is	be	VBZ
9937	1814	5	always	always	RB
9937	1814	6	a	a	DT
9937	1814	7	delightful	delightful	JJ
9937	1814	8	addition	addition	NN
9937	1814	9	to	to	IN
9937	1814	10	a	a	DT
9937	1814	11	meal	meal	NN
9937	1814	12	and	and	CC
9937	1814	13	so	so	RB
9937	1814	14	usually	usually	RB
9937	1814	15	finds	find	VBZ
9937	1814	16	favor	favor	NN
9937	1814	17	.	.	.
9937	1815	1	When	when	WRB
9937	1815	2	it	-PRON-	PRP
9937	1815	3	is	be	VBZ
9937	1815	4	made	make	VBN
9937	1815	5	of	of	IN
9937	1815	6	meat	meat	NN
9937	1815	7	,	,	,
9937	1815	8	such	such	JJ
9937	1815	9	as	as	IN
9937	1815	10	veal	veal	NN
9937	1815	11	,	,	,
9937	1815	12	it	-PRON-	PRP
9937	1815	13	can	can	MD
9937	1815	14	be	be	VB
9937	1815	15	used	use	VBN
9937	1815	16	as	as	IN
9937	1815	17	the	the	DT
9937	1815	18	main	main	JJ
9937	1815	19	dish	dish	NN
9937	1815	20	for	for	IN
9937	1815	21	luncheon	luncheon	NN
9937	1815	22	or	or	CC
9937	1815	23	supper	supper	NN
9937	1815	24	.	.	.
9937	1816	1	As	as	IN
9937	1816	2	shown	show	VBN
9937	1816	3	in	in	IN
9937	1816	4	the	the	DT
9937	1816	5	accompanying	accompanying	JJ
9937	1816	6	recipe	recipe	NN
9937	1816	7	,	,	,
9937	1816	8	other	other	JJ
9937	1816	9	things	thing	NNS
9937	1816	10	,	,	,
9937	1816	11	such	such	JJ
9937	1816	12	as	as	IN
9937	1816	13	celery	celery	NN
9937	1816	14	,	,	,
9937	1816	15	peas	pea	NNS
9937	1816	16	,	,	,
9937	1816	17	and	and	CC
9937	1816	18	hard	hard	RB
9937	1816	19	-	-	HYPH
9937	1816	20	cooked	cook	VBN
9937	1816	21	eggs	egg	NNS
9937	1816	22	,	,	,
9937	1816	23	are	be	VBP
9937	1816	24	usually	usually	RB
9937	1816	25	put	put	VBN
9937	1816	26	in	in	RP
9937	1816	27	a	a	DT
9937	1816	28	salad	salad	NN
9937	1816	29	of	of	IN
9937	1816	30	this	this	DT
9937	1816	31	kind	kind	NN
9937	1816	32	.	.	.
9937	1817	1	VEAL	veal	NN
9937	1817	2	SALAD	salad	NN
9937	1817	3	(	(	-LRB-
9937	1817	4	Sufficient	sufficient	JJ
9937	1817	5	to	to	TO
9937	1817	6	Serve	serve	VB
9937	1817	7	Six	six	CD
9937	1817	8	)	)	-RRB-
9937	1817	9	2	2	CD
9937	1817	10	c.	c.	NN
9937	1817	11	cold	cold	JJ
9937	1817	12	diced	diced	NNP
9937	1817	13	veal	veal	NN
9937	1817	14	1	1	CD
9937	1817	15	c.	c.	NN
9937	1817	16	diced	dice	VBD
9937	1817	17	celery	celery	NNP
9937	1817	18	1/2	1/2	CD
9937	1817	19	c.	c.	NN
9937	1817	20	canned	can	VBN
9937	1817	21	peas	pea	NNS
9937	1817	22	3	3	CD
9937	1817	23	hard	hard	RB
9937	1817	24	-	-	HYPH
9937	1817	25	cooked	cook	VBN
9937	1817	26	eggs	egg	NNS
9937	1817	27	4	4	CD
9937	1817	28	Tb	Tb	NNP
9937	1817	29	.	.	.
9937	1818	1	olive	olive	JJ
9937	1818	2	oil	oil	NN
9937	1818	3	2	2	CD
9937	1818	4	Tb	Tb	NNP
9937	1818	5	.	.	.
9937	1819	1	vinegar	vinegar	NNP
9937	1819	2	1/2	1/2	CD
9937	1819	3	tsp	tsp	NN
9937	1819	4	.	.	.
9937	1820	1	salt	salt	NN
9937	1820	2	1/8	1/8	CD
9937	1820	3	tsp	tsp	NN
9937	1820	4	.	.	.
9937	1821	1	pepper	pepper	NN
9937	1821	2	Combine	combine	VB
9937	1821	3	the	the	DT
9937	1821	4	veal	veal	NN
9937	1821	5	,	,	,
9937	1821	6	celery	celery	NN
9937	1821	7	,	,	,
9937	1821	8	peas	pea	NNS
9937	1821	9	,	,	,
9937	1821	10	and	and	CC
9937	1821	11	eggs	egg	NNS
9937	1821	12	chopped	chop	VBD
9937	1821	13	fine	fine	RB
9937	1821	14	.	.	.
9937	1822	1	Mix	mix	VB
9937	1822	2	the	the	DT
9937	1822	3	olive	olive	NN
9937	1822	4	oil	oil	NN
9937	1822	5	,	,	,
9937	1822	6	vinegar	vinegar	NN
9937	1822	7	,	,	,
9937	1822	8	salt	salt	NN
9937	1822	9	,	,	,
9937	1822	10	and	and	CC
9937	1822	11	pepper	pepper	NN
9937	1822	12	to	to	TO
9937	1822	13	make	make	VB
9937	1822	14	a	a	DT
9937	1822	15	dressing	dressing	NN
9937	1822	16	.	.	.
9937	1823	1	Marinate	Marinate	NNP
9937	1823	2	the	the	DT
9937	1823	3	ingredients	ingredient	NNS
9937	1823	4	with	with	IN
9937	1823	5	this	this	DT
9937	1823	6	dressing	dressing	NN
9937	1823	7	.	.	.
9937	1824	1	Serve	serve	VB
9937	1824	2	on	on	IN
9937	1824	3	lettuce	lettuce	NN
9937	1824	4	leaves	leave	NNS
9937	1824	5	with	with	IN
9937	1824	6	any	any	DT
9937	1824	7	salad	salad	NN
9937	1824	8	dressing	dressing	NN
9937	1824	9	desired	desire	VBN
9937	1824	10	.	.	.
9937	1825	1	MUTTON	MUTTON	NNP
9937	1825	2	AND	and	CC
9937	1825	3	LAMB	lamb	JJ
9937	1825	4	COMPARISON	comparison	NN
9937	1825	5	OF	of	IN
9937	1825	6	MUTTON	MUTTON	NNP
9937	1825	7	AND	and	CC
9937	1825	8	LAMB	LAMB	NNP
9937	1825	9	[	[	-LRB-
9937	1825	10	Illustration	illustration	NN
9937	1825	11	:	:	:
9937	1825	12	FIG	FIG	NNP
9937	1825	13	.	.	.
9937	1826	1	5	5	LS
9937	1826	2	]	]	-RRB-
9937	1826	3	27	27	CD
9937	1826	4	.	.	.
9937	1827	1	The	the	DT
9937	1827	2	term	term	NN
9937	1827	3	mutton	mutton	NN
9937	1827	4	is	be	VBZ
9937	1827	5	usually	usually	RB
9937	1827	6	applied	apply	VBN
9937	1827	7	to	to	IN
9937	1827	8	the	the	DT
9937	1827	9	flesh	flesh	NN
9937	1827	10	of	of	IN
9937	1827	11	a	a	DT
9937	1827	12	sheep	sheep	NN
9937	1827	13	that	that	WDT
9937	1827	14	is	be	VBZ
9937	1827	15	1	1	CD
9937	1827	16	year	year	NN
9937	1827	17	or	or	CC
9937	1827	18	more	more	JJR
9937	1827	19	old	old	JJ
9937	1827	20	,	,	,
9937	1827	21	while	while	IN
9937	1827	22	lamb	lamb	NNP
9937	1827	23	is	be	VBZ
9937	1827	24	the	the	DT
9937	1827	25	flesh	flesh	NN
9937	1827	26	of	of	IN
9937	1827	27	sheep	sheep	NN
9937	1827	28	under	under	IN
9937	1827	29	1	1	CD
9937	1827	30	year	year	NN
9937	1827	31	of	of	IN
9937	1827	32	age	age	NN
9937	1827	33	.	.	.
9937	1828	1	The	the	DT
9937	1828	2	popularity	popularity	NN
9937	1828	3	of	of	IN
9937	1828	4	these	these	DT
9937	1828	5	meats	meat	NNS
9937	1828	6	varies	vary	VBZ
9937	1828	7	very	very	RB
9937	1828	8	much	much	RB
9937	1828	9	with	with	IN
9937	1828	10	the	the	DT
9937	1828	11	locality	locality	NN
9937	1828	12	.	.	.
9937	1829	1	In	in	IN
9937	1829	2	the	the	DT
9937	1829	3	United	United	NNP
9937	1829	4	States	States	NNP
9937	1829	5	,	,	,
9937	1829	6	a	a	DT
9937	1829	7	preference	preference	NN
9937	1829	8	for	for	IN
9937	1829	9	lamb	lamb	NNP
9937	1829	10	has	have	VBZ
9937	1829	11	become	become	VBN
9937	1829	12	noticeable	noticeable	JJ
9937	1829	13	,	,	,
9937	1829	14	but	but	CC
9937	1829	15	in	in	IN
9937	1829	16	England	England	NNP
9937	1829	17	mutton	mutton	NN
9937	1829	18	is	be	VBZ
9937	1829	19	more	more	RBR
9937	1829	20	popular	popular	JJ
9937	1829	21	and	and	CC
9937	1829	22	is	be	VBZ
9937	1829	23	more	more	RBR
9937	1829	24	commonly	commonly	RB
9937	1829	25	used	use	VBN
9937	1829	26	.	.	.
9937	1830	1	Both	both	DT
9937	1830	2	of	of	IN
9937	1830	3	these	these	DT
9937	1830	4	meats	meat	NNS
9937	1830	5	,	,	,
9937	1830	6	however	however	RB
9937	1830	7	,	,	,
9937	1830	8	are	be	VBP
9937	1830	9	very	very	RB
9937	1830	10	palatable	palatable	JJ
9937	1830	11	and	and	CC
9937	1830	12	nutritious	nutritious	JJ
9937	1830	13	,	,	,
9937	1830	14	so	so	IN
9937	1830	15	that	that	IN
9937	1830	16	the	the	DT
9937	1830	17	choice	choice	NN
9937	1830	18	of	of	IN
9937	1830	19	one	one	CD
9937	1830	20	or	or	CC
9937	1830	21	the	the	DT
9937	1830	22	other	other	JJ
9937	1830	23	will	will	MD
9937	1830	24	always	always	RB
9937	1830	25	be	be	VB
9937	1830	26	determined	determine	VBN
9937	1830	27	by	by	IN
9937	1830	28	the	the	DT
9937	1830	29	taste	taste	NN
9937	1830	30	or	or	CC
9937	1830	31	market	market	NN
9937	1830	32	conditions	condition	NNS
9937	1830	33	.	.	.
9937	1831	1	[	[	-LRB-
9937	1831	2	Illustration	illustration	NN
9937	1831	3	:	:	:
9937	1831	4	FIG	FIG	NNP
9937	1831	5	.	.	.
9937	1832	1	6	6	CD
9937	1832	2	]	]	-RRB-
9937	1832	3	28	28	CD
9937	1832	4	.	.	.
9937	1833	1	Lamb	lamb	NN
9937	1833	2	that	that	WDT
9937	1833	3	is	be	VBZ
9937	1833	4	6	6	CD
9937	1833	5	weeks	week	NNS
9937	1833	6	to	to	IN
9937	1833	7	3	3	CD
9937	1833	8	months	month	NNS
9937	1833	9	old	old	JJ
9937	1833	10	is	be	VBZ
9937	1833	11	called	call	VBN
9937	1833	12	_	_	NNP
9937	1833	13	spring	spring	NN
9937	1833	14	lamb	lamb	NNP
9937	1833	15	_	_	NNP
9937	1833	16	,	,	,
9937	1833	17	and	and	CC
9937	1833	18	usually	usually	RB
9937	1833	19	comes	come	VBZ
9937	1833	20	into	into	IN
9937	1833	21	the	the	DT
9937	1833	22	market	market	NN
9937	1833	23	in	in	IN
9937	1833	24	January	January	NNP
9937	1833	25	or	or	CC
9937	1833	26	February	February	NNP
9937	1833	27	.	.	.
9937	1834	1	The	the	DT
9937	1834	2	meat	meat	NN
9937	1834	3	of	of	IN
9937	1834	4	sheep	sheep	NNS
9937	1834	5	1	1	CD
9937	1834	6	year	year	NN
9937	1834	7	old	old	JJ
9937	1834	8	is	be	VBZ
9937	1834	9	called	call	VBN
9937	1834	10	_	_	NNP
9937	1834	11	yearling	yearle	VBG
9937	1834	12	_	_	NNP
9937	1834	13	.	.	.
9937	1835	1	Good	good	JJ
9937	1835	2	mutton	mutton	NN
9937	1835	3	is	be	VBZ
9937	1835	4	cut	cut	VBN
9937	1835	5	from	from	IN
9937	1835	6	sheep	sheep	NNS
9937	1835	7	that	that	WDT
9937	1835	8	is	be	VBZ
9937	1835	9	about	about	RB
9937	1835	10	3	3	CD
9937	1835	11	years	year	NNS
9937	1835	12	old	old	JJ
9937	1835	13	.	.	.
9937	1836	1	Lamb	Lamb	NNP
9937	1836	2	may	may	MD
9937	1836	3	be	be	VB
9937	1836	4	eaten	eat	VBN
9937	1836	5	as	as	RB
9937	1836	6	soon	soon	RB
9937	1836	7	as	as	IN
9937	1836	8	it	-PRON-	PRP
9937	1836	9	is	be	VBZ
9937	1836	10	killed	kill	VBN
9937	1836	11	,	,	,
9937	1836	12	but	but	CC
9937	1836	13	mutton	mutton	NN
9937	1836	14	requires	require	VBZ
9937	1836	15	ripening	ripen	VBG
9937	1836	16	for	for	IN
9937	1836	17	2	2	CD
9937	1836	18	or	or	CC
9937	1836	19	3	3	CD
9937	1836	20	weeks	week	NNS
9937	1836	21	to	to	TO
9937	1836	22	be	be	VB
9937	1836	23	in	in	IN
9937	1836	24	the	the	DT
9937	1836	25	best	good	JJS
9937	1836	26	condition	condition	NN
9937	1836	27	for	for	IN
9937	1836	28	food	food	NN
9937	1836	29	.	.	.
9937	1837	1	Mutton	Mutton	NNP
9937	1837	2	differs	differ	VBZ
9937	1837	3	from	from	IN
9937	1837	4	lamb	lamb	NNP
9937	1837	5	very	very	RB
9937	1837	6	much	much	RB
9937	1837	7	as	as	IN
9937	1837	8	beef	beef	NN
9937	1837	9	differs	differ	NNS
9937	1837	10	from	from	IN
9937	1837	11	veal	veal	NN
9937	1837	12	,	,	,
9937	1837	13	or	or	CC
9937	1837	14	as	as	IN
9937	1837	15	the	the	DT
9937	1837	16	meat	meat	NN
9937	1837	17	of	of	IN
9937	1837	18	any	any	DT
9937	1837	19	other	other	JJ
9937	1837	20	mature	mature	JJ
9937	1837	21	animal	animal	NN
9937	1837	22	differs	differ	NNS
9937	1837	23	from	from	IN
9937	1837	24	a	a	DT
9937	1837	25	young	young	JJ
9937	1837	26	one	one	CD
9937	1837	27	of	of	IN
9937	1837	28	the	the	DT
9937	1837	29	same	same	JJ
9937	1837	30	kind	kind	NN
9937	1837	31	.	.	.
9937	1838	1	In	in	IN
9937	1838	2	mutton	mutton	NN
9937	1838	3	there	there	EX
9937	1838	4	is	be	VBZ
9937	1838	5	a	a	DT
9937	1838	6	smaller	small	JJR
9937	1838	7	percentage	percentage	NN
9937	1838	8	of	of	IN
9937	1838	9	water	water	NN
9937	1838	10	and	and	CC
9937	1838	11	a	a	DT
9937	1838	12	larger	large	JJR
9937	1838	13	percentage	percentage	NN
9937	1838	14	of	of	IN
9937	1838	15	fat	fat	NN
9937	1838	16	,	,	,
9937	1838	17	protein	protein	NN
9937	1838	18	,	,	,
9937	1838	19	extractives	extractive	NNS
9937	1838	20	,	,	,
9937	1838	21	and	and	CC
9937	1838	22	flavoring	flavor	VBG
9937	1838	23	substances	substance	NNS
9937	1838	24	.	.	.
9937	1839	1	There	there	EX
9937	1839	2	is	be	VBZ
9937	1839	3	also	also	RB
9937	1839	4	a	a	DT
9937	1839	5	difference	difference	NN
9937	1839	6	in	in	IN
9937	1839	7	the	the	DT
9937	1839	8	appearance	appearance	NN
9937	1839	9	of	of	IN
9937	1839	10	these	these	DT
9937	1839	11	two	two	CD
9937	1839	12	meats	meat	NNS
9937	1839	13	.	.	.
9937	1840	1	Lamb	Lamb	NNP
9937	1840	2	is	be	VBZ
9937	1840	3	pink	pink	JJ
9937	1840	4	and	and	CC
9937	1840	5	contains	contain	VBZ
9937	1840	6	only	only	RB
9937	1840	7	small	small	JJ
9937	1840	8	amounts	amount	NNS
9937	1840	9	of	of	IN
9937	1840	10	fat	fat	NN
9937	1840	11	,	,	,
9937	1840	12	while	while	IN
9937	1840	13	mutton	mutton	NN
9937	1840	14	is	be	VBZ
9937	1840	15	brick	brick	NN
9937	1840	16	red	red	JJ
9937	1840	17	and	and	CC
9937	1840	18	usually	usually	RB
9937	1840	19	has	have	VBZ
9937	1840	20	considerable	considerable	JJ
9937	1840	21	firm	firm	JJ
9937	1840	22	white	white	JJ
9937	1840	23	fat	fat	NN
9937	1840	24	.	.	.
9937	1841	1	The	the	DT
9937	1841	2	bones	bone	NNS
9937	1841	3	of	of	IN
9937	1841	4	lamb	lamb	NN
9937	1841	5	are	be	VBP
9937	1841	6	pink	pink	JJ
9937	1841	7	,	,	,
9937	1841	8	while	while	IN
9937	1841	9	those	those	DT
9937	1841	10	of	of	IN
9937	1841	11	mutton	mutton	NN
9937	1841	12	are	be	VBP
9937	1841	13	white	white	JJ
9937	1841	14	.	.	.
9937	1842	1	The	the	DT
9937	1842	2	outside	outside	NN
9937	1842	3	of	of	IN
9937	1842	4	lamb	lamb	NNP
9937	1842	5	is	be	VBZ
9937	1842	6	covered	cover	VBN
9937	1842	7	with	with	IN
9937	1842	8	a	a	DT
9937	1842	9	thin	thin	JJ
9937	1842	10	white	white	JJ
9937	1842	11	skin	skin	NN
9937	1842	12	that	that	WDT
9937	1842	13	becomes	become	VBZ
9937	1842	14	pink	pink	JJ
9937	1842	15	in	in	IN
9937	1842	16	mutton	mutton	NN
9937	1842	17	.	.	.
9937	1843	1	The	the	DT
9937	1843	2	size	size	NN
9937	1843	3	of	of	IN
9937	1843	4	the	the	DT
9937	1843	5	pieces	piece	NNS
9937	1843	6	of	of	IN
9937	1843	7	meat	meat	NN
9937	1843	8	often	often	RB
9937	1843	9	aids	aid	VBZ
9937	1843	10	in	in	IN
9937	1843	11	distinguishing	distinguish	VBG
9937	1843	12	between	between	IN
9937	1843	13	these	these	DT
9937	1843	14	two	two	CD
9937	1843	15	meats	meat	NNS
9937	1843	16	,	,	,
9937	1843	17	mutton	mutton	NN
9937	1843	18	,	,	,
9937	1843	19	of	of	IN
9937	1843	20	course	course	NN
9937	1843	21	,	,	,
9937	1843	22	coming	come	VBG
9937	1843	23	in	in	IN
9937	1843	24	larger	large	JJR
9937	1843	25	pieces	piece	NNS
9937	1843	26	than	than	IN
9937	1843	27	lamb	lamb	NN
9937	1843	28	.	.	.
9937	1844	1	29	29	CD
9937	1844	2	.	.	.
9937	1845	1	If	if	IN
9937	1845	2	there	there	EX
9937	1845	3	is	be	VBZ
9937	1845	4	any	any	DT
9937	1845	5	question	question	NN
9937	1845	6	as	as	IN
9937	1845	7	to	to	IN
9937	1845	8	whether	whether	IN
9937	1845	9	the	the	DT
9937	1845	10	meat	meat	NN
9937	1845	11	from	from	IN
9937	1845	12	sheep	sheep	NN
9937	1845	13	is	be	VBZ
9937	1845	14	lamb	lamb	NN
9937	1845	15	or	or	CC
9937	1845	16	mutton	mutton	NN
9937	1845	17	,	,	,
9937	1845	18	and	and	CC
9937	1845	19	it	-PRON-	PRP
9937	1845	20	can	can	MD
9937	1845	21	not	not	RB
9937	1845	22	be	be	VB
9937	1845	23	settled	settle	VBN
9937	1845	24	by	by	IN
9937	1845	25	any	any	DT
9937	1845	26	of	of	IN
9937	1845	27	the	the	DT
9937	1845	28	characteristics	characteristic	NNS
9937	1845	29	already	already	RB
9937	1845	30	mentioned	mention	VBN
9937	1845	31	,	,	,
9937	1845	32	the	the	DT
9937	1845	33	front	front	JJ
9937	1845	34	leg	leg	NN
9937	1845	35	of	of	IN
9937	1845	36	the	the	DT
9937	1845	37	dressed	dress	VBN
9937	1845	38	animal	animal	NN
9937	1845	39	may	may	MD
9937	1845	40	be	be	VB
9937	1845	41	examined	examine	VBN
9937	1845	42	at	at	IN
9937	1845	43	the	the	DT
9937	1845	44	first	first	JJ
9937	1845	45	joint	joint	NN
9937	1845	46	above	above	IN
9937	1845	47	the	the	DT
9937	1845	48	foot	foot	NN
9937	1845	49	.	.	.
9937	1846	1	Fig	fig	NN
9937	1846	2	.	.	.
9937	1847	1	5	5	CD
9937	1847	2	shows	show	VBZ
9937	1847	3	this	this	DT
9937	1847	4	joint	joint	NN
9937	1847	5	in	in	IN
9937	1847	6	both	both	DT
9937	1847	7	lamb	lamb	NNP
9937	1847	8	and	and	CC
9937	1847	9	mutton	mutton	NN
9937	1847	10	.	.	.
9937	1848	1	In	in	IN
9937	1848	2	lamb	lamb	NN
9937	1848	3	,	,	,
9937	1848	4	which	which	WDT
9937	1848	5	is	be	VBZ
9937	1848	6	shown	show	VBN
9937	1848	7	at	at	IN
9937	1848	8	the	the	DT
9937	1848	9	left	left	NN
9937	1848	10	,	,	,
9937	1848	11	the	the	DT
9937	1848	12	end	end	NN
9937	1848	13	of	of	IN
9937	1848	14	the	the	DT
9937	1848	15	bone	bone	NN
9937	1848	16	can	can	MD
9937	1848	17	be	be	VB
9937	1848	18	separated	separate	VBN
9937	1848	19	from	from	IN
9937	1848	20	the	the	DT
9937	1848	21	long	long	JJ
9937	1848	22	bone	bone	NN
9937	1848	23	at	at	IN
9937	1848	24	the	the	DT
9937	1848	25	leg	leg	NN
9937	1848	26	,	,	,
9937	1848	27	as	as	IN
9937	1848	28	indicated	indicate	VBN
9937	1848	29	,	,	,
9937	1848	30	while	while	IN
9937	1848	31	in	in	IN
9937	1848	32	mutton	mutton	NN
9937	1848	33	this	this	DT
9937	1848	34	joint	joint	NN
9937	1848	35	grows	grow	VBZ
9937	1848	36	fast	fast	RB
9937	1848	37	and	and	CC
9937	1848	38	looks	look	VBZ
9937	1848	39	like	like	IN
9937	1848	40	the	the	DT
9937	1848	41	illustration	illustration	NN
9937	1848	42	at	at	IN
9937	1848	43	the	the	DT
9937	1848	44	right	right	NN
9937	1848	45	.	.	.
9937	1849	1	The	the	DT
9937	1849	2	joint	joint	NN
9937	1849	3	is	be	VBZ
9937	1849	4	jagged	jag	VBN
9937	1849	5	in	in	IN
9937	1849	6	lamb	lamb	NN
9937	1849	7	,	,	,
9937	1849	8	but	but	CC
9937	1849	9	smooth	smooth	JJ
9937	1849	10	and	and	CC
9937	1849	11	round	round	JJ
9937	1849	12	in	in	IN
9937	1849	13	mutton	mutton	NN
9937	1849	14	.	.	.
9937	1850	1	CUTS	cuts	NN
9937	1850	2	OF	of	IN
9937	1850	3	MUTTON	MUTTON	NNP
9937	1850	4	AND	and	CC
9937	1850	5	LAMB	LAMB	NNP
9937	1850	6	METHOD	method	NN
9937	1850	7	OF	of	IN
9937	1850	8	OBTAINING	obtain	VBG
9937	1850	9	CUTS	cuts	NN
9937	1850	10	30	30	CD
9937	1850	11	.	.	.
9937	1851	1	Mutton	Mutton	NNP
9937	1851	2	and	and	CC
9937	1851	3	lamb	lamb	NN
9937	1851	4	are	be	VBP
9937	1851	5	usually	usually	RB
9937	1851	6	cut	cut	VBN
9937	1851	7	up	up	RP
9937	1851	8	in	in	IN
9937	1851	9	the	the	DT
9937	1851	10	same	same	JJ
9937	1851	11	way	way	NN
9937	1851	12	,	,	,
9937	1851	13	the	the	DT
9937	1851	14	dressed	dress	VBN
9937	1851	15	animal	animal	NN
9937	1851	16	being	be	VBG
9937	1851	17	divided	divide	VBN
9937	1851	18	into	into	IN
9937	1851	19	two	two	CD
9937	1851	20	pieces	piece	NNS
9937	1851	21	of	of	IN
9937	1851	22	almost	almost	RB
9937	1851	23	equal	equal	JJ
9937	1851	24	weight	weight	NN
9937	1851	25	.	.	.
9937	1852	1	The	the	DT
9937	1852	2	line	line	NN
9937	1852	3	of	of	IN
9937	1852	4	division	division	NN
9937	1852	5	occurs	occur	VBZ
9937	1852	6	between	between	IN
9937	1852	7	the	the	DT
9937	1852	8	first	first	JJ
9937	1852	9	and	and	CC
9937	1852	10	second	second	JJ
9937	1852	11	ribs	rib	NNS
9937	1852	12	,	,	,
9937	1852	13	as	as	IN
9937	1852	14	is	be	VBZ
9937	1852	15	indicated	indicate	VBN
9937	1852	16	by	by	IN
9937	1852	17	the	the	DT
9937	1852	18	heavy	heavy	JJ
9937	1852	19	middle	middle	JJ
9937	1852	20	line	line	NN
9937	1852	21	in	in	IN
9937	1852	22	Fig	Fig	NNP
9937	1852	23	.	.	.
9937	1853	1	6	6	CD
9937	1853	2	.	.	.
9937	1854	1	The	the	DT
9937	1854	2	back	back	JJ
9937	1854	3	half	half	NN
9937	1854	4	of	of	IN
9937	1854	5	the	the	DT
9937	1854	6	animal	animal	NN
9937	1854	7	is	be	VBZ
9937	1854	8	called	call	VBN
9937	1854	9	the	the	DT
9937	1854	10	_	_	NNP
9937	1854	11	saddle	saddle	NN
9937	1854	12	_	_	NNP
9937	1854	13	and	and	CC
9937	1854	14	the	the	DT
9937	1854	15	front	front	JJ
9937	1854	16	half	half	NN
9937	1854	17	,	,	,
9937	1854	18	the	the	DT
9937	1854	19	_	_	NNP
9937	1854	20	rack	rack	NN
9937	1854	21	_	_	NNP
9937	1854	22	.	.	.
9937	1855	1	In	in	IN
9937	1855	2	addition	addition	NN
9937	1855	3	to	to	IN
9937	1855	4	being	be	VBG
9937	1855	5	cut	cut	VBN
9937	1855	6	in	in	IN
9937	1855	7	this	this	DT
9937	1855	8	way	way	NN
9937	1855	9	,	,	,
9937	1855	10	the	the	DT
9937	1855	11	animal	animal	NN
9937	1855	12	is	be	VBZ
9937	1855	13	cut	cut	VBN
9937	1855	14	down	down	RP
9937	1855	15	the	the	DT
9937	1855	16	entire	entire	JJ
9937	1855	17	length	length	NN
9937	1855	18	of	of	IN
9937	1855	19	the	the	DT
9937	1855	20	backbone	backbone	NN
9937	1855	21	and	and	CC
9937	1855	22	is	be	VBZ
9937	1855	23	thus	thus	RB
9937	1855	24	divided	divide	VBN
9937	1855	25	into	into	IN
9937	1855	26	the	the	DT
9937	1855	27	fore	fore	NN
9937	1855	28	and	and	CC
9937	1855	29	hind	hind	NN
9937	1855	30	quarters	quarter	NNS
9937	1855	31	.	.	.
9937	1856	1	The	the	DT
9937	1856	2	method	method	NN
9937	1856	3	of	of	IN
9937	1856	4	cutting	cut	VBG
9937	1856	5	up	up	RP
9937	1856	6	the	the	DT
9937	1856	7	racks	rack	NNS
9937	1856	8	and	and	CC
9937	1856	9	saddles	saddle	NNS
9937	1856	10	varies	varie	NNS
9937	1856	11	in	in	IN
9937	1856	12	different	different	JJ
9937	1856	13	localities	locality	NNS
9937	1856	14	,	,	,
9937	1856	15	but	but	CC
9937	1856	16	,	,	,
9937	1856	17	as	as	IN
9937	1856	18	a	a	DT
9937	1856	19	rule	rule	NN
9937	1856	20	,	,	,
9937	1856	21	the	the	DT
9937	1856	22	method	method	NN
9937	1856	23	illustrated	illustrate	VBN
9937	1856	24	in	in	IN
9937	1856	25	Fig	Fig	NNP
9937	1856	26	.	.	.
9937	1857	1	7	7	CD
9937	1857	2	is	be	VBZ
9937	1857	3	the	the	DT
9937	1857	4	one	one	NN
9937	1857	5	that	that	WDT
9937	1857	6	is	be	VBZ
9937	1857	7	used	use	VBN
9937	1857	8	.	.	.
9937	1858	1	As	as	IN
9937	1858	2	here	here	RB
9937	1858	3	shown	show	VBN
9937	1858	4	,	,	,
9937	1858	5	the	the	DT
9937	1858	6	rack	rack	NN
9937	1858	7	,	,	,
9937	1858	8	or	or	CC
9937	1858	9	fore	fore	NN
9937	1858	10	quarter	quarter	NN
9937	1858	11	,	,	,
9937	1858	12	is	be	VBZ
9937	1858	13	cut	cut	VBN
9937	1858	14	up	up	RP
9937	1858	15	into	into	IN
9937	1858	16	the	the	DT
9937	1858	17	neck	neck	NN
9937	1858	18	,	,	,
9937	1858	19	chuck	chuck	NN
9937	1858	20	,	,	,
9937	1858	21	shoulder	shoulder	NN
9937	1858	22	,	,	,
9937	1858	23	rib	rib	NN
9937	1858	24	chops	chop	NNS
9937	1858	25	,	,	,
9937	1858	26	and	and	CC
9937	1858	27	breast	breast	NN
9937	1858	28	;	;	:
9937	1858	29	and	and	CC
9937	1858	30	the	the	DT
9937	1858	31	saddle	saddle	NN
9937	1858	32	,	,	,
9937	1858	33	or	or	CC
9937	1858	34	hind	hind	NN
9937	1858	35	quarter	quarter	NN
9937	1858	36	,	,	,
9937	1858	37	is	be	VBZ
9937	1858	38	divided	divide	VBN
9937	1858	39	into	into	IN
9937	1858	40	the	the	DT
9937	1858	41	loin	loin	NN
9937	1858	42	,	,	,
9937	1858	43	flank	flank	NN
9937	1858	44	,	,	,
9937	1858	45	and	and	CC
9937	1858	46	leg	leg	NN
9937	1858	47	.	.	.
9937	1859	1	The	the	DT
9937	1859	2	way	way	NN
9937	1859	3	in	in	IN
9937	1859	4	which	which	WDT
9937	1859	5	the	the	DT
9937	1859	6	front	front	NN
9937	1859	7	and	and	CC
9937	1859	8	the	the	DT
9937	1859	9	back	back	NN
9937	1859	10	of	of	IN
9937	1859	11	a	a	DT
9937	1859	12	dressed	dressed	JJ
9937	1859	13	sheep	sheep	NN
9937	1859	14	appear	appear	VBP
9937	1859	15	is	be	VBZ
9937	1859	16	shown	show	VBN
9937	1859	17	in	in	IN
9937	1859	18	Fig	Fig	NNP
9937	1859	19	.	.	.
9937	1860	1	8	8	LS
9937	1860	2	.	.	.
9937	1861	1	The	the	DT
9937	1861	2	membrane	membrane	NN
9937	1861	3	,	,	,
9937	1861	4	which	which	WDT
9937	1861	5	extends	extend	VBZ
9937	1861	6	from	from	IN
9937	1861	7	the	the	DT
9937	1861	8	legs	leg	NNS
9937	1861	9	down	down	RB
9937	1861	10	over	over	IN
9937	1861	11	the	the	DT
9937	1861	12	ribs	rib	NNS
9937	1861	13	,	,	,
9937	1861	14	is	be	VBZ
9937	1861	15	the	the	DT
9937	1861	16	omentum	omentum	NN
9937	1861	17	,	,	,
9937	1861	18	or	or	CC
9937	1861	19	covering	covering	NN
9937	1861	20	of	of	IN
9937	1861	21	the	the	DT
9937	1861	22	intestines	intestine	NNS
9937	1861	23	,	,	,
9937	1861	24	and	and	CC
9937	1861	25	is	be	VBZ
9937	1861	26	known	know	VBN
9937	1861	27	as	as	IN
9937	1861	28	the	the	DT
9937	1861	29	_	_	NNP
9937	1861	30	caul	caul	NN
9937	1861	31	_	_	NNP
9937	1861	32	.	.	.
9937	1862	1	This	this	DT
9937	1862	2	must	must	MD
9937	1862	3	be	be	VB
9937	1862	4	removed	remove	VBN
9937	1862	5	from	from	IN
9937	1862	6	any	any	DT
9937	1862	7	part	part	NN
9937	1862	8	that	that	WDT
9937	1862	9	it	-PRON-	PRP
9937	1862	10	covers	cover	VBZ
9937	1862	11	before	before	IN
9937	1862	12	the	the	DT
9937	1862	13	meat	meat	NN
9937	1862	14	is	be	VBZ
9937	1862	15	cooked	cook	VBN
9937	1862	16	.	.	.
9937	1863	1	The	the	DT
9937	1863	2	kidneys	kidney	NNS
9937	1863	3	incased	incase	VBD
9937	1863	4	in	in	IN
9937	1863	5	fat	fat	NN
9937	1863	6	are	be	VBP
9937	1863	7	also	also	RB
9937	1863	8	shown	show	VBN
9937	1863	9	in	in	IN
9937	1863	10	the	the	DT
9937	1863	11	view	view	NN
9937	1863	12	at	at	IN
9937	1863	13	the	the	DT
9937	1863	14	left	left	NN
9937	1863	15	.	.	.
9937	1864	1	NAMES	names	NN
9937	1864	2	AND	and	CC
9937	1864	3	USES	use	NNS
9937	1864	4	OF	of	IN
9937	1864	5	CUTS	cuts	NN
9937	1864	6	31	31	CD
9937	1864	7	.	.	.
9937	1865	1	Distinguishing	distinguish	VBG
9937	1865	2	Features	Features	NNPS
9937	1865	3	of	of	IN
9937	1865	4	Cuts.--When	cuts.--when	NN
9937	1865	5	the	the	DT
9937	1865	6	uses	use	NNS
9937	1865	7	of	of	IN
9937	1865	8	the	the	DT
9937	1865	9	cuts	cut	NNS
9937	1865	10	of	of	IN
9937	1865	11	lamb	lamb	NNP
9937	1865	12	and	and	CC
9937	1865	13	mutton	mutton	NN
9937	1865	14	are	be	VBP
9937	1865	15	to	to	TO
9937	1865	16	be	be	VB
9937	1865	17	considered	consider	VBN
9937	1865	18	,	,	,
9937	1865	19	attention	attention	NN
9937	1865	20	must	must	MD
9937	1865	21	be	be	VB
9937	1865	22	given	give	VBN
9937	1865	23	to	to	IN
9937	1865	24	the	the	DT
9937	1865	25	anatomy	anatomy	NN
9937	1865	26	of	of	IN
9937	1865	27	the	the	DT
9937	1865	28	animal	animal	NN
9937	1865	29	and	and	CC
9937	1865	30	the	the	DT
9937	1865	31	exercise	exercise	NN
9937	1865	32	that	that	IN
9937	1865	33	the	the	DT
9937	1865	34	different	different	JJ
9937	1865	35	parts	part	NNS
9937	1865	36	have	have	VBP
9937	1865	37	received	receive	VBN
9937	1865	38	during	during	IN
9937	1865	39	life	life	NN
9937	1865	40	.	.	.
9937	1866	1	This	this	DT
9937	1866	2	is	be	VBZ
9937	1866	3	important	important	JJ
9937	1866	4	,	,	,
9937	1866	5	because	because	IN
9937	1866	6	the	the	DT
9937	1866	7	continued	continue	VBN
9937	1866	8	action	action	NN
9937	1866	9	of	of	IN
9937	1866	10	the	the	DT
9937	1866	11	muscles	muscle	NNS
9937	1866	12	tends	tend	VBZ
9937	1866	13	to	to	TO
9937	1866	14	make	make	VB
9937	1866	15	the	the	DT
9937	1866	16	flesh	flesh	NN
9937	1866	17	tough	tough	JJ
9937	1866	18	,	,	,
9937	1866	19	but	but	CC
9937	1866	20	,	,	,
9937	1866	21	at	at	IN
9937	1866	22	the	the	DT
9937	1866	23	same	same	JJ
9937	1866	24	time	time	NN
9937	1866	25	,	,	,
9937	1866	26	it	-PRON-	PRP
9937	1866	27	increases	increase	VBZ
9937	1866	28	the	the	DT
9937	1866	29	amount	amount	NN
9937	1866	30	of	of	IN
9937	1866	31	extractives	extractive	NNS
9937	1866	32	or	or	CC
9937	1866	33	flavoring	flavor	VBG
9937	1866	34	material	material	NN
9937	1866	35	.	.	.
9937	1867	1	Therefore	therefore	RB
9937	1867	2	,	,	,
9937	1867	3	meat	meat	NN
9937	1867	4	taken	take	VBN
9937	1867	5	from	from	IN
9937	1867	6	a	a	DT
9937	1867	7	part	part	NN
9937	1867	8	that	that	WDT
9937	1867	9	has	have	VBZ
9937	1867	10	been	be	VBN
9937	1867	11	subjected	subject	VBN
9937	1867	12	to	to	IN
9937	1867	13	much	much	JJ
9937	1867	14	muscular	muscular	JJ
9937	1867	15	action	action	NN
9937	1867	16	is	be	VBZ
9937	1867	17	likely	likely	JJ
9937	1867	18	to	to	TO
9937	1867	19	need	need	VB
9937	1867	20	longer	long	RBR
9937	1867	21	cooking	cook	VBG
9937	1867	22	than	than	IN
9937	1867	23	that	that	DT
9937	1867	24	taken	take	VBN
9937	1867	25	from	from	IN
9937	1867	26	portions	portion	NNS
9937	1867	27	that	that	WDT
9937	1867	28	have	have	VBP
9937	1867	29	not	not	RB
9937	1867	30	been	be	VBN
9937	1867	31	exercised	exercise	VBN
9937	1867	32	so	so	RB
9937	1867	33	much	much	JJ
9937	1867	34	.	.	.
9937	1868	1	[	[	-LRB-
9937	1868	2	Illustration	illustration	NN
9937	1868	3	:	:	:
9937	1868	4	FIG	FIG	NNP
9937	1868	5	.	.	.
9937	1869	1	8	8	LS
9937	1869	2	]	]	-RRB-
9937	1869	3	In	in	IN
9937	1869	4	lamb	lamb	NN
9937	1869	5	and	and	CC
9937	1869	6	mutton	mutton	NN
9937	1869	7	,	,	,
9937	1869	8	as	as	IN
9937	1869	9	in	in	IN
9937	1869	10	beef	beef	NN
9937	1869	11	and	and	CC
9937	1869	12	veal	veal	NN
9937	1869	13	,	,	,
9937	1869	14	the	the	DT
9937	1869	15	hind	hind	JJ
9937	1869	16	quarter	quarter	NN
9937	1869	17	is	be	VBZ
9937	1869	18	exercised	exercise	VBN
9937	1869	19	less	less	RBR
9937	1869	20	in	in	IN
9937	1869	21	life	life	NN
9937	1869	22	than	than	IN
9937	1869	23	the	the	DT
9937	1869	24	fore	fore	JJ
9937	1869	25	quarter	quarter	NN
9937	1869	26	and	and	CC
9937	1869	27	consequently	consequently	RB
9937	1869	28	is	be	VBZ
9937	1869	29	,	,	,
9937	1869	30	on	on	IN
9937	1869	31	the	the	DT
9937	1869	32	average	average	NN
9937	1869	33	,	,	,
9937	1869	34	more	more	RBR
9937	1869	35	tender	tender	JJ
9937	1869	36	.	.	.
9937	1870	1	The	the	DT
9937	1870	2	cuts	cut	NNS
9937	1870	3	from	from	IN
9937	1870	4	this	this	DT
9937	1870	5	part	part	NN
9937	1870	6	are	be	VBP
9937	1870	7	therefore	therefore	RB
9937	1870	8	more	more	RBR
9937	1870	9	expensive	expensive	JJ
9937	1870	10	and	and	CC
9937	1870	11	more	more	RBR
9937	1870	12	suitable	suitable	JJ
9937	1870	13	for	for	IN
9937	1870	14	roasting	roast	VBG
9937	1870	15	and	and	CC
9937	1870	16	broiling	broil	VBG
9937	1870	17	.	.	.
9937	1871	1	The	the	DT
9937	1871	2	fore	fore	JJ
9937	1871	3	quarter	quarter	NN
9937	1871	4	,	,	,
9937	1871	5	although	although	IN
9937	1871	6	having	have	VBG
9937	1871	7	the	the	DT
9937	1871	8	disadvantage	disadvantage	NN
9937	1871	9	of	of	IN
9937	1871	10	containing	contain	VBG
9937	1871	11	more	more	JJR
9937	1871	12	bone	bone	NN
9937	1871	13	and	and	CC
9937	1871	14	being	be	VBG
9937	1871	15	tougher	tough	JJR
9937	1871	16	,	,	,
9937	1871	17	is	be	VBZ
9937	1871	18	more	more	RBR
9937	1871	19	abundantly	abundantly	RB
9937	1871	20	supplied	supply	VBN
9937	1871	21	with	with	IN
9937	1871	22	extractives	extractive	NNS
9937	1871	23	and	and	CC
9937	1871	24	flavoring	flavor	VBG
9937	1871	25	materials	material	NNS
9937	1871	26	.	.	.
9937	1872	1	Most	Most	JJS
9937	1872	2	of	of	IN
9937	1872	3	the	the	DT
9937	1872	4	pieces	piece	NNS
9937	1872	5	obtained	obtain	VBN
9937	1872	6	from	from	IN
9937	1872	7	this	this	DT
9937	1872	8	portion	portion	NN
9937	1872	9	are	be	VBP
9937	1872	10	particularly	particularly	RB
9937	1872	11	suitable	suitable	JJ
9937	1872	12	for	for	IN
9937	1872	13	broths	broth	NNS
9937	1872	14	,	,	,
9937	1872	15	soups	soup	NNS
9937	1872	16	,	,	,
9937	1872	17	stews	stew	NNS
9937	1872	18	,	,	,
9937	1872	19	etc	etc	FW
9937	1872	20	.	.	.
9937	1873	1	The	the	DT
9937	1873	2	rib	rib	NN
9937	1873	3	is	be	VBZ
9937	1873	4	an	an	DT
9937	1873	5	exception	exception	NN
9937	1873	6	,	,	,
9937	1873	7	for	for	IN
9937	1873	8	this	this	DT
9937	1873	9	is	be	VBZ
9937	1873	10	usually	usually	RB
9937	1873	11	higher	high	JJR
9937	1873	12	in	in	IN
9937	1873	13	price	price	NN
9937	1873	14	than	than	IN
9937	1873	15	the	the	DT
9937	1873	16	hind	hind	JJ
9937	1873	17	-	-	HYPH
9937	1873	18	quarter	quarter	NN
9937	1873	19	pieces	piece	NNS
9937	1873	20	and	and	CC
9937	1873	21	is	be	VBZ
9937	1873	22	used	use	VBN
9937	1873	23	for	for	IN
9937	1873	24	chops	chop	NNS
9937	1873	25	and	and	CC
9937	1873	26	roasts	roast	NNS
9937	1873	27	.	.	.
9937	1874	1	32	32	CD
9937	1874	2	.	.	.
9937	1875	1	Table	table	NN
9937	1875	2	of	of	IN
9937	1875	3	Mutton	Mutton	NNP
9937	1875	4	and	and	CC
9937	1875	5	Lamb	Lamb	NNP
9937	1875	6	Cuts.--The	cuts.--the	DT
9937	1875	7	various	various	JJ
9937	1875	8	cuts	cut	NNS
9937	1875	9	of	of	IN
9937	1875	10	mutton	mutton	NN
9937	1875	11	and	and	CC
9937	1875	12	lamb	lamb	NNP
9937	1875	13	and	and	CC
9937	1875	14	the	the	DT
9937	1875	15	uses	use	NNS
9937	1875	16	to	to	TO
9937	1875	17	which	which	WDT
9937	1875	18	they	-PRON-	PRP
9937	1875	19	can	can	MD
9937	1875	20	be	be	VB
9937	1875	21	put	put	VBN
9937	1875	22	are	be	VBP
9937	1875	23	given	give	VBN
9937	1875	24	in	in	IN
9937	1875	25	Table	Table	NNP
9937	1875	26	II	II	NNP
9937	1875	27	,	,	,
9937	1875	28	which	which	WDT
9937	1875	29	may	may	MD
9937	1875	30	be	be	VB
9937	1875	31	followed	follow	VBN
9937	1875	32	as	as	IN
9937	1875	33	a	a	DT
9937	1875	34	guide	guide	NN
9937	1875	35	whenever	whenever	WRB
9937	1875	36	there	there	EX
9937	1875	37	is	be	VBZ
9937	1875	38	doubt	doubt	NN
9937	1875	39	as	as	IN
9937	1875	40	to	to	IN
9937	1875	41	the	the	DT
9937	1875	42	way	way	NN
9937	1875	43	in	in	IN
9937	1875	44	which	which	WDT
9937	1875	45	a	a	DT
9937	1875	46	cut	cut	NN
9937	1875	47	of	of	IN
9937	1875	48	either	either	DT
9937	1875	49	of	of	IN
9937	1875	50	these	these	DT
9937	1875	51	meats	meat	NNS
9937	1875	52	should	should	MD
9937	1875	53	be	be	VB
9937	1875	54	cooked	cook	VBN
9937	1875	55	.	.	.
9937	1876	1	TABLE	TABLE	NNP
9937	1876	2	II	ii	CD
9937	1876	3	NAMES	names	NN
9937	1876	4	AND	and	CC
9937	1876	5	USES	use	NNS
9937	1876	6	OF	of	IN
9937	1876	7	MUTTON	MUTTON	NNP
9937	1876	8	AND	and	CC
9937	1876	9	LAMB	LAMB	NNP
9937	1876	10	CUTS	cuts	NN
9937	1876	11	NAME	NAME	NNP
9937	1876	12	OF	of	IN
9937	1876	13	LARGE	LARGE	NNP
9937	1876	14	CUT	CUT	NNP
9937	1876	15	NAME	NAME	NNP
9937	1876	16	OF	of	IN
9937	1876	17	SMALL	SMALL	NNP
9937	1876	18	CUT	CUT	NNP
9937	1876	19	USES	use	NNS
9937	1876	20	OF	of	IN
9937	1876	21	CUTS	CUTS	NNP
9937	1876	22	Fore	Fore	NNP
9937	1876	23	quarter	quarter	NN
9937	1876	24	:	:	:
9937	1876	25	Neck	neck	NN
9937	1876	26	...................	...................	.
9937	1876	27	Broth	broth	NN
9937	1876	28	,	,	,
9937	1876	29	stew	stew	NN
9937	1876	30	Chuck	Chuck	NNP
9937	1876	31	..................	..................	.
9937	1876	32	Stew	Stew	NNP
9937	1876	33	,	,	,
9937	1876	34	steamed	steamed	JJ
9937	1876	35	Shoulder	Shoulder	NNP
9937	1876	36	................	................	NFP
9937	1876	37	Boiled	boil	VBN
9937	1876	38	,	,	,
9937	1876	39	steamed	steamed	JJ
9937	1876	40	,	,	,
9937	1876	41	braised	braise	VBD
9937	1876	42	,	,	,
9937	1876	43	roast	roast	VB
9937	1876	44	Rack	Rack	NNP
9937	1876	45	ribs	rib	NNS
9937	1876	46	...............	...............	.
9937	1876	47	Chops	chop	NNS
9937	1876	48	,	,	,
9937	1876	49	crown	crown	VB
9937	1876	50	roast	roast	NN
9937	1876	51	Breast	Breast	NNP
9937	1876	52	..................	..................	NFP
9937	1876	53	Stew	Stew	NNP
9937	1876	54	,	,	,
9937	1876	55	roast	roast	NN
9937	1876	56	,	,	,
9937	1876	57	braised	braise	VBN
9937	1876	58	,	,	,
9937	1876	59	stuffed	stuff	VBN
9937	1876	60	Hind	Hind	NNP
9937	1876	61	quarter	quarter	NN
9937	1876	62	:	:	:
9937	1876	63	Loin	Loin	NNP
9937	1876	64	....................	....................	.
9937	1877	1	Seven	seven	CD
9937	1877	2	chops	chop	NNS
9937	1877	3	,	,	,
9937	1877	4	roast	roast	NN
9937	1877	5	,	,	,
9937	1877	6	boiling	boil	VBG
9937	1877	7	Flank	Flank	NNP
9937	1877	8	...................	...................	NFP
9937	1877	9	Stew	Stew	NNP
9937	1877	10	Leg	Leg	NNP
9937	1877	11	.....................	.....................	.
9937	1877	12	Roast	Roast	NNP
9937	1877	13	,	,	,
9937	1877	14	braising	braise	VBG
9937	1877	15	,	,	,
9937	1877	16	broiling	broil	VBG
9937	1877	17	Saddle	Saddle	NNP
9937	1877	18	..................	..................	NFP
9937	1877	19	Roast	roast	NN
9937	1877	20	COOKING	cooking	NN
9937	1877	21	OF	of	IN
9937	1877	22	MUTTON	MUTTON	NNP
9937	1877	23	AND	and	CC
9937	1877	24	LAMB	LAMB	NNP
9937	1877	25	PREPARATION	PREPARATION	NNPS
9937	1877	26	OF	of	IN
9937	1877	27	ROASTS	roast	NNS
9937	1877	28	,	,	,
9937	1877	29	CHOPS	CHOPS	NNP
9937	1877	30	,	,	,
9937	1877	31	AND	and	CC
9937	1877	32	STEWS	stew	NNS
9937	1877	33	33	33	CD
9937	1877	34	.	.	.
9937	1878	1	The	the	DT
9937	1878	2	cookery	cookery	NN
9937	1878	3	processes	process	NNS
9937	1878	4	applied	apply	VBN
9937	1878	5	in	in	IN
9937	1878	6	preparing	prepare	VBG
9937	1878	7	mutton	mutton	NN
9937	1878	8	and	and	CC
9937	1878	9	lamb	lamb	NN
9937	1878	10	for	for	IN
9937	1878	11	the	the	DT
9937	1878	12	table	table	NN
9937	1878	13	do	do	VBP
9937	1878	14	not	not	RB
9937	1878	15	differ	differ	VB
9937	1878	16	materially	materially	RB
9937	1878	17	from	from	IN
9937	1878	18	those	those	DT
9937	1878	19	applied	apply	VBN
9937	1878	20	in	in	IN
9937	1878	21	the	the	DT
9937	1878	22	preparation	preparation	NN
9937	1878	23	of	of	IN
9937	1878	24	other	other	JJ
9937	1878	25	meats	meat	NNS
9937	1878	26	.	.	.
9937	1879	1	However	however	RB
9937	1879	2	,	,	,
9937	1879	3	directions	direction	NNS
9937	1879	4	for	for	IN
9937	1879	5	cooking	cook	VBG
9937	1879	6	mutton	mutton	NNP
9937	1879	7	and	and	CC
9937	1879	8	lamb	lamb	NN
9937	1879	9	in	in	IN
9937	1879	10	the	the	DT
9937	1879	11	most	most	RBS
9937	1879	12	practical	practical	JJ
9937	1879	13	ways	way	NNS
9937	1879	14	are	be	VBP
9937	1879	15	here	here	RB
9937	1879	16	given	give	VBN
9937	1879	17	,	,	,
9937	1879	18	so	so	IN
9937	1879	19	that	that	IN
9937	1879	20	the	the	DT
9937	1879	21	housewife	housewife	NN
9937	1879	22	may	may	MD
9937	1879	23	become	become	VB
9937	1879	24	thoroughly	thoroughly	RB
9937	1879	25	familiar	familiar	JJ
9937	1879	26	with	with	IN
9937	1879	27	the	the	DT
9937	1879	28	procedure	procedure	NN
9937	1879	29	in	in	IN
9937	1879	30	preparing	prepare	VBG
9937	1879	31	roasts	roast	NNS
9937	1879	32	,	,	,
9937	1879	33	chops	chop	NNS
9937	1879	34	,	,	,
9937	1879	35	and	and	CC
9937	1879	36	stews	stew	NNS
9937	1879	37	.	.	.
9937	1880	1	[	[	-LRB-
9937	1880	2	Illustration	illustration	NN
9937	1880	3	:	:	:
9937	1880	4	FIG	FIG	NNP
9937	1880	5	.	.	.
9937	1881	1	9	9	CD
9937	1881	2	(	(	-LRB-
9937	1881	3	_	_	NNP
9937	1881	4	a	a	DT
9937	1881	5	_	_	NNP
9937	1881	6	)	)	-RRB-
9937	1881	7	]	]	-RRB-
9937	1881	8	[	[	-LRB-
9937	1881	9	Illustration	illustration	NN
9937	1881	10	:	:	:
9937	1881	11	FIG	FIG	NNP
9937	1881	12	.	.	.
9937	1882	1	9	9	CD
9937	1882	2	(	(	-LRB-
9937	1882	3	_	_	NNP
9937	1882	4	b	b	NNP
9937	1882	5	_	_	NNP
9937	1882	6	)	)	-RRB-
9937	1882	7	]	]	-RRB-
9937	1882	8	34	34	CD
9937	1882	9	.	.	.
9937	1883	1	Roast	Roast	NNP
9937	1883	2	Leg	Leg	NNP
9937	1883	3	of	of	IN
9937	1883	4	Mutton	Mutton	NNP
9937	1883	5	or	or	CC
9937	1883	6	Lamb.--Of	Lamb.--Of	NNP
9937	1883	7	all	all	PDT
9937	1883	8	the	the	DT
9937	1883	9	principal	principal	JJ
9937	1883	10	cuts	cut	NNS
9937	1883	11	of	of	IN
9937	1883	12	mutton	mutton	NNP
9937	1883	13	or	or	CC
9937	1883	14	lamb	lamb	NNP
9937	1883	15	,	,	,
9937	1883	16	the	the	DT
9937	1883	17	leg	leg	NN
9937	1883	18	contains	contain	VBZ
9937	1883	19	the	the	DT
9937	1883	20	smallest	small	JJS
9937	1883	21	percentage	percentage	NN
9937	1883	22	of	of	IN
9937	1883	23	waste	waste	NN
9937	1883	24	.	.	.
9937	1884	1	It	-PRON-	PRP
9937	1884	2	is	be	VBZ
9937	1884	3	,	,	,
9937	1884	4	therefore	therefore	RB
9937	1884	5	,	,	,
9937	1884	6	especially	especially	RB
9937	1884	7	suitable	suitable	JJ
9937	1884	8	for	for	IN
9937	1884	9	roasting	roast	VBG
9937	1884	10	and	and	CC
9937	1884	11	is	be	VBZ
9937	1884	12	generally	generally	RB
9937	1884	13	used	use	VBN
9937	1884	14	for	for	IN
9937	1884	15	this	this	DT
9937	1884	16	purpose	purpose	NN
9937	1884	17	.	.	.
9937	1885	1	In	in	IN
9937	1885	2	Fig	Fig	NNP
9937	1885	3	.	.	.
9937	1886	1	9	9	CD
9937	1886	2	are	be	VBP
9937	1886	3	shown	show	VBN
9937	1886	4	two	two	CD
9937	1886	5	views	view	NNS
9937	1886	6	of	of	IN
9937	1886	7	a	a	DT
9937	1886	8	leg	leg	NN
9937	1886	9	of	of	IN
9937	1886	10	lamb	lamb	NNP
9937	1886	11	or	or	CC
9937	1886	12	mutton	mutton	NN
9937	1886	13	.	.	.
9937	1887	1	That	that	DT
9937	1887	2	in	in	IN
9937	1887	3	(	(	-LRB-
9937	1887	4	_	_	NNP
9937	1887	5	a	a	DT
9937	1887	6	_	_	NNP
9937	1887	7	)	)	-RRB-
9937	1887	8	illustrates	illustrate	VBZ
9937	1887	9	the	the	DT
9937	1887	10	leg	leg	NN
9937	1887	11	with	with	IN
9937	1887	12	part	part	NN
9937	1887	13	of	of	IN
9937	1887	14	the	the	DT
9937	1887	15	loin	loin	NN
9937	1887	16	attached	attach	VBN
9937	1887	17	,	,	,
9937	1887	18	and	and	CC
9937	1887	19	that	that	DT
9937	1887	20	in	in	IN
9937	1887	21	(	(	-LRB-
9937	1887	22	_	_	NNP
9937	1887	23	b	b	NNP
9937	1887	24	_	_	NNP
9937	1887	25	)	)	-RRB-
9937	1887	26	,	,	,
9937	1887	27	the	the	DT
9937	1887	28	leg	leg	NN
9937	1887	29	trimmed	trim	VBD
9937	1887	30	and	and	CC
9937	1887	31	ready	ready	JJ
9937	1887	32	for	for	IN
9937	1887	33	cooking	cooking	NN
9937	1887	34	.	.	.
9937	1888	1	In	in	IN
9937	1888	2	order	order	NN
9937	1888	3	to	to	TO
9937	1888	4	make	make	VB
9937	1888	5	the	the	DT
9937	1888	6	leg	leg	NN
9937	1888	7	smaller	small	JJR
9937	1888	8	,	,	,
9937	1888	9	a	a	DT
9937	1888	10	slice	slice	NN
9937	1888	11	resembling	resemble	VBG
9937	1888	12	a	a	DT
9937	1888	13	round	round	JJ
9937	1888	14	steak	steak	NN
9937	1888	15	of	of	IN
9937	1888	16	beef	beef	NN
9937	1888	17	is	be	VBZ
9937	1888	18	sometimes	sometimes	RB
9937	1888	19	cut	cut	VBN
9937	1888	20	for	for	IN
9937	1888	21	broiling	broiling	NN
9937	1888	22	,	,	,
9937	1888	23	as	as	IN
9937	1888	24	here	here	RB
9937	1888	25	shown	show	VBN
9937	1888	26	.	.	.
9937	1889	1	If	if	IN
9937	1889	2	desired	desire	VBN
9937	1889	3	,	,	,
9937	1889	4	the	the	DT
9937	1889	5	leg	leg	NN
9937	1889	6	may	may	MD
9937	1889	7	be	be	VB
9937	1889	8	boned	bone	VBN
9937	1889	9	and	and	CC
9937	1889	10	then	then	RB
9937	1889	11	stuffed	stuff	VBN
9937	1889	12	before	before	IN
9937	1889	13	roasting	roast	VBG
9937	1889	14	.	.	.
9937	1890	1	Since	since	IN
9937	1890	2	these	these	DT
9937	1890	3	meats	meat	NNS
9937	1890	4	are	be	VBP
9937	1890	5	characterized	characterize	VBN
9937	1890	6	by	by	IN
9937	1890	7	a	a	DT
9937	1890	8	very	very	RB
9937	1890	9	marked	marked	JJ
9937	1890	10	flavor	flavor	NN
9937	1890	11	,	,	,
9937	1890	12	something	something	NN
9937	1890	13	tart	tart	JJ
9937	1890	14	or	or	CC
9937	1890	15	acid	acid	JJ
9937	1890	16	is	be	VBZ
9937	1890	17	generally	generally	RB
9937	1890	18	served	serve	VBN
9937	1890	19	with	with	IN
9937	1890	20	them	-PRON-	PRP
9937	1890	21	.	.	.
9937	1891	1	To	to	TO
9937	1891	2	roast	roast	VB
9937	1891	3	a	a	DT
9937	1891	4	leg	leg	NN
9937	1891	5	of	of	IN
9937	1891	6	lamb	lamb	NNP
9937	1891	7	or	or	CC
9937	1891	8	mutton	mutton	NN
9937	1891	9	,	,	,
9937	1891	10	remove	remove	VB
9937	1891	11	the	the	DT
9937	1891	12	caul	caul	NN
9937	1891	13	,	,	,
9937	1891	14	the	the	DT
9937	1891	15	pink	pink	JJ
9937	1891	16	skin	skin	NN
9937	1891	17	,	,	,
9937	1891	18	and	and	CC
9937	1891	19	the	the	DT
9937	1891	20	superfluous	superfluous	JJ
9937	1891	21	fat	fat	NN
9937	1891	22	.	.	.
9937	1892	1	Dredge	dredge	VB
9937	1892	2	the	the	DT
9937	1892	3	leg	leg	NN
9937	1892	4	with	with	IN
9937	1892	5	flour	flour	NN
9937	1892	6	,	,	,
9937	1892	7	salt	salt	NN
9937	1892	8	,	,	,
9937	1892	9	and	and	CC
9937	1892	10	pepper	pepper	NN
9937	1892	11	,	,	,
9937	1892	12	set	set	VBN
9937	1892	13	in	in	IN
9937	1892	14	a	a	DT
9937	1892	15	roasting	roast	VBG
9937	1892	16	pan	pan	NN
9937	1892	17	,	,	,
9937	1892	18	and	and	CC
9937	1892	19	place	place	NN
9937	1892	20	in	in	IN
9937	1892	21	a	a	DT
9937	1892	22	hot	hot	JJ
9937	1892	23	oven	oven	NN
9937	1892	24	.	.	.
9937	1893	1	After	after	IN
9937	1893	2	the	the	DT
9937	1893	3	meat	meat	NN
9937	1893	4	has	have	VBZ
9937	1893	5	cooked	cook	VBN
9937	1893	6	for	for	IN
9937	1893	7	15	15	CD
9937	1893	8	minutes	minute	NNS
9937	1893	9	,	,	,
9937	1893	10	lower	lower	VB
9937	1893	11	the	the	DT
9937	1893	12	temperature	temperature	NN
9937	1893	13	,	,	,
9937	1893	14	and	and	CC
9937	1893	15	bake	bake	VB
9937	1893	16	for	for	IN
9937	1893	17	2	2	CD
9937	1893	18	hours	hour	NNS
9937	1893	19	.	.	.
9937	1894	1	Baste	Baste	NNP
9937	1894	2	frequently	frequently	RB
9937	1894	3	with	with	IN
9937	1894	4	water	water	NN
9937	1894	5	to	to	TO
9937	1894	6	which	which	WDT
9937	1894	7	has	have	VBZ
9937	1894	8	been	be	VBN
9937	1894	9	added	add	VBN
9937	1894	10	a	a	DT
9937	1894	11	small	small	JJ
9937	1894	12	amount	amount	NN
9937	1894	13	of	of	IN
9937	1894	14	bacon	bacon	NN
9937	1894	15	or	or	CC
9937	1894	16	ham	ham	NN
9937	1894	17	fat	fat	JJ
9937	1894	18	and	and	CC
9937	1894	19	which	which	WDT
9937	1894	20	should	should	MD
9937	1894	21	be	be	VB
9937	1894	22	put	put	VBN
9937	1894	23	in	in	IN
9937	1894	24	the	the	DT
9937	1894	25	pan	pan	NN
9937	1894	26	with	with	IN
9937	1894	27	the	the	DT
9937	1894	28	meat	meat	NN
9937	1894	29	.	.	.
9937	1895	1	Serve	serve	VB
9937	1895	2	hot	hot	JJ
9937	1895	3	with	with	IN
9937	1895	4	something	something	NN
9937	1895	5	acid	acid	NN
9937	1895	6	,	,	,
9937	1895	7	such	such	JJ
9937	1895	8	as	as	IN
9937	1895	9	mint	mint	NN
9937	1895	10	sauce	sauce	NN
9937	1895	11	,	,	,
9937	1895	12	currant	currant	NN
9937	1895	13	or	or	CC
9937	1895	14	mint	mint	NN
9937	1895	15	jelly	jelly	NN
9937	1895	16	,	,	,
9937	1895	17	or	or	CC
9937	1895	18	spiced	spice	VBN
9937	1895	19	fruit	fruit	NN
9937	1895	20	.	.	.
9937	1896	1	A	a	DT
9937	1896	2	mint	mint	NN
9937	1896	3	sauce	sauce	NN
9937	1896	4	that	that	WDT
9937	1896	5	will	will	MD
9937	1896	6	be	be	VB
9937	1896	7	found	find	VBN
9937	1896	8	satisfactory	satisfactory	JJ
9937	1896	9	for	for	IN
9937	1896	10	this	this	DT
9937	1896	11	purpose	purpose	NN
9937	1896	12	is	be	VBZ
9937	1896	13	made	make	VBN
9937	1896	14	as	as	IN
9937	1896	15	follows	follow	VBZ
9937	1896	16	:	:	:
9937	1896	17	MINT	MINT	NNP
9937	1896	18	SAUCE	SAUCE	NNP
9937	1896	19	2	2	CD
9937	1896	20	Tb	Tb	NNP
9937	1896	21	.	.	.
9937	1897	1	powdered	powdered	JJ
9937	1897	2	sugar	sugar	NNP
9937	1897	3	1/2	1/2	CD
9937	1897	4	c.	c.	NN
9937	1897	5	vinegar	vinegar	NN
9937	1897	6	1/4	1/4	CD
9937	1897	7	c.	c.	NN
9937	1897	8	finely	finely	RB
9937	1897	9	chopped	chop	VBD
9937	1897	10	mint	mint	NN
9937	1897	11	leaves	leave	NNS
9937	1897	12	,	,	,
9937	1897	13	or	or	CC
9937	1897	14	2	2	CD
9937	1897	15	Tb	Tb	NNP
9937	1897	16	.	.	.
9937	1898	1	dried	dry	VBN
9937	1898	2	mint	mint	NN
9937	1898	3	Add	add	VB
9937	1898	4	the	the	DT
9937	1898	5	sugar	sugar	NN
9937	1898	6	to	to	IN
9937	1898	7	the	the	DT
9937	1898	8	vinegar	vinegar	NN
9937	1898	9	and	and	CC
9937	1898	10	heat	heat	NN
9937	1898	11	.	.	.
9937	1899	1	Pour	pour	VB
9937	1899	2	this	this	DT
9937	1899	3	over	over	IN
9937	1899	4	the	the	DT
9937	1899	5	mint	mint	NN
9937	1899	6	and	and	CC
9937	1899	7	steep	steep	JJ
9937	1899	8	on	on	IN
9937	1899	9	the	the	DT
9937	1899	10	back	back	NN
9937	1899	11	of	of	IN
9937	1899	12	the	the	DT
9937	1899	13	stove	stove	NN
9937	1899	14	for	for	IN
9937	1899	15	30	30	CD
9937	1899	16	minutes	minute	NNS
9937	1899	17	.	.	.
9937	1900	1	35	35	CD
9937	1900	2	.	.	.
9937	1901	1	Roast	Roast	NNP
9937	1901	2	Saddle	Saddle	NNP
9937	1901	3	of	of	IN
9937	1901	4	Mutton.--While	mutton.--while	CD
9937	1901	5	saddle	saddle	NN
9937	1901	6	is	be	VBZ
9937	1901	7	the	the	DT
9937	1901	8	name	name	NN
9937	1901	9	applied	apply	VBN
9937	1901	10	to	to	IN
9937	1901	11	the	the	DT
9937	1901	12	hind	hind	NN
9937	1901	13	quarters	quarter	NNS
9937	1901	14	of	of	IN
9937	1901	15	lamb	lamb	NNP
9937	1901	16	and	and	CC
9937	1901	17	mutton	mutton	NN
9937	1901	18	,	,	,
9937	1901	19	this	this	DT
9937	1901	20	term	term	NN
9937	1901	21	,	,	,
9937	1901	22	as	as	IN
9937	1901	23	used	use	VBN
9937	1901	24	in	in	IN
9937	1901	25	the	the	DT
9937	1901	26	cooking	cooking	NN
9937	1901	27	of	of	IN
9937	1901	28	such	such	JJ
9937	1901	29	meat	meat	NN
9937	1901	30	,	,	,
9937	1901	31	refers	refer	VBZ
9937	1901	32	to	to	IN
9937	1901	33	the	the	DT
9937	1901	34	piece	piece	NN
9937	1901	35	that	that	WDT
9937	1901	36	consists	consist	VBZ
9937	1901	37	of	of	IN
9937	1901	38	the	the	DT
9937	1901	39	two	two	CD
9937	1901	40	sides	side	NNS
9937	1901	41	of	of	IN
9937	1901	42	the	the	DT
9937	1901	43	loin	loin	NN
9937	1901	44	cut	cut	VBN
9937	1901	45	off	off	RP
9937	1901	46	in	in	IN
9937	1901	47	one	one	CD
9937	1901	48	piece	piece	NN
9937	1901	49	.	.	.
9937	1902	1	It	-PRON-	PRP
9937	1902	2	may	may	MD
9937	1902	3	be	be	VB
9937	1902	4	cut	cut	VBN
9937	1902	5	with	with	IN
9937	1902	6	or	or	CC
9937	1902	7	without	without	IN
9937	1902	8	the	the	DT
9937	1902	9	flank	flank	NN
9937	1902	10	.	.	.
9937	1903	1	In	in	IN
9937	1903	2	either	either	DT
9937	1903	3	form	form	NN
9937	1903	4	,	,	,
9937	1903	5	it	-PRON-	PRP
9937	1903	6	is	be	VBZ
9937	1903	7	rolled	roll	VBN
9937	1903	8	and	and	CC
9937	1903	9	then	then	RB
9937	1903	10	skewered	skewer	VBN
9937	1903	11	or	or	CC
9937	1903	12	tied	tie	VBN
9937	1903	13	into	into	IN
9937	1903	14	shape	shape	NN
9937	1903	15	.	.	.
9937	1904	1	To	to	TO
9937	1904	2	roast	roast	VB
9937	1904	3	such	such	PDT
9937	1904	4	a	a	DT
9937	1904	5	piece	piece	NN
9937	1904	6	,	,	,
9937	1904	7	remove	remove	VB
9937	1904	8	all	all	DT
9937	1904	9	superfluous	superfluous	JJ
9937	1904	10	fat	fat	NN
9937	1904	11	,	,	,
9937	1904	12	dredge	dredge	NN
9937	1904	13	with	with	IN
9937	1904	14	flour	flour	NN
9937	1904	15	,	,	,
9937	1904	16	salt	salt	NN
9937	1904	17	,	,	,
9937	1904	18	and	and	CC
9937	1904	19	pepper	pepper	NN
9937	1904	20	,	,	,
9937	1904	21	place	place	NN
9937	1904	22	in	in	IN
9937	1904	23	a	a	DT
9937	1904	24	pan	pan	NN
9937	1904	25	,	,	,
9937	1904	26	and	and	CC
9937	1904	27	sear	sear	VB
9937	1904	28	in	in	IN
9937	1904	29	a	a	DT
9937	1904	30	hot	hot	JJ
9937	1904	31	oven	oven	NN
9937	1904	32	.	.	.
9937	1905	1	Then	then	RB
9937	1905	2	reduce	reduce	VB
9937	1905	3	the	the	DT
9937	1905	4	heat	heat	NN
9937	1905	5	,	,	,
9937	1905	6	place	place	VB
9937	1905	7	a	a	DT
9937	1905	8	small	small	JJ
9937	1905	9	quantity	quantity	NN
9937	1905	10	of	of	IN
9937	1905	11	water	water	NN
9937	1905	12	in	in	IN
9937	1905	13	the	the	DT
9937	1905	14	pan	pan	NN
9937	1905	15	,	,	,
9937	1905	16	and	and	CC
9937	1905	17	bake	bake	VB
9937	1905	18	for	for	IN
9937	1905	19	2	2	CD
9937	1905	20	-	-	SYM
9937	1905	21	1/2	1/2	CD
9937	1905	22	to	to	IN
9937	1905	23	3	3	CD
9937	1905	24	hours	hour	NNS
9937	1905	25	,	,	,
9937	1905	26	basting	baste	VBG
9937	1905	27	from	from	IN
9937	1905	28	time	time	NN
9937	1905	29	to	to	IN
9937	1905	30	time	time	NN
9937	1905	31	during	during	IN
9937	1905	32	this	this	DT
9937	1905	33	cooking	cooking	NN
9937	1905	34	process	process	NN
9937	1905	35	.	.	.
9937	1906	1	Serve	serve	VB
9937	1906	2	with	with	IN
9937	1906	3	or	or	CC
9937	1906	4	without	without	IN
9937	1906	5	mint	mint	NN
9937	1906	6	sauce	sauce	NN
9937	1906	7	,	,	,
9937	1906	8	as	as	IN
9937	1906	9	desired	desire	VBN
9937	1906	10	.	.	.
9937	1907	1	36	36	CD
9937	1907	2	.	.	.
9937	1908	1	Crown	Crown	NNP
9937	1908	2	Roast	Roast	NNP
9937	1908	3	of	of	IN
9937	1908	4	Lamb.--A	lamb.--a	JJ
9937	1908	5	very	very	RB
9937	1908	6	attractive	attractive	JJ
9937	1908	7	roast	roast	NN
9937	1908	8	is	be	VBZ
9937	1908	9	made	make	VBN
9937	1908	10	by	by	IN
9937	1908	11	cutting	cut	VBG
9937	1908	12	the	the	DT
9937	1908	13	same	same	JJ
9937	1908	14	number	number	NN
9937	1908	15	of	of	IN
9937	1908	16	corresponding	correspond	VBG
9937	1908	17	ribs	rib	NNS
9937	1908	18	from	from	IN
9937	1908	19	each	each	DT
9937	1908	20	side	side	NN
9937	1908	21	of	of	IN
9937	1908	22	the	the	DT
9937	1908	23	lamb	lamb	NN
9937	1908	24	and	and	CC
9937	1908	25	trimming	trim	VBG
9937	1908	26	back	back	RP
9937	1908	27	the	the	DT
9937	1908	28	meat	meat	NN
9937	1908	29	from	from	IN
9937	1908	30	the	the	DT
9937	1908	31	end	end	NN
9937	1908	32	of	of	IN
9937	1908	33	each	each	DT
9937	1908	34	rib	rib	NN
9937	1908	35	.	.	.
9937	1909	1	Such	such	PDT
9937	1909	2	a	a	DT
9937	1909	3	roast	roast	NN
9937	1909	4	is	be	VBZ
9937	1909	5	called	call	VBN
9937	1909	6	a	a	DT
9937	1909	7	crown	crown	NN
9937	1909	8	roast	roast	NN
9937	1909	9	.	.	.
9937	1910	1	Fig	fig	NN
9937	1910	2	.	.	.
9937	1911	1	10	10	CD
9937	1911	2	shows	show	VBZ
9937	1911	3	a	a	DT
9937	1911	4	crown	crown	NN
9937	1911	5	roast	roast	NN
9937	1911	6	with	with	IN
9937	1911	7	the	the	DT
9937	1911	8	ribs	rib	NNS
9937	1911	9	trimmed	trim	VBN
9937	1911	10	,	,	,
9937	1911	11	the	the	DT
9937	1911	12	two	two	CD
9937	1911	13	pieces	piece	NNS
9937	1911	14	fastened	fasten	VBD
9937	1911	15	together	together	RB
9937	1911	16	,	,	,
9937	1911	17	and	and	CC
9937	1911	18	paper	paper	NN
9937	1911	19	frills	frill	NNS
9937	1911	20	placed	place	VBN
9937	1911	21	on	on	IN
9937	1911	22	the	the	DT
9937	1911	23	ends	end	NNS
9937	1911	24	of	of	IN
9937	1911	25	the	the	DT
9937	1911	26	bones	bone	NNS
9937	1911	27	.	.	.
9937	1912	1	Such	such	JJ
9937	1912	2	frills	frill	NNS
9937	1912	3	are	be	VBP
9937	1912	4	usually	usually	RB
9937	1912	5	added	add	VBN
9937	1912	6	by	by	IN
9937	1912	7	the	the	DT
9937	1912	8	butcher	butcher	NN
9937	1912	9	,	,	,
9937	1912	10	but	but	CC
9937	1912	11	they	-PRON-	PRP
9937	1912	12	may	may	MD
9937	1912	13	be	be	VB
9937	1912	14	purchased	purchase	VBN
9937	1912	15	in	in	IN
9937	1912	16	supply	supply	NN
9937	1912	17	stores	store	NNS
9937	1912	18	and	and	CC
9937	1912	19	put	put	VBN
9937	1912	20	on	on	RP
9937	1912	21	in	in	IN
9937	1912	22	the	the	DT
9937	1912	23	home	home	NN
9937	1912	24	.	.	.
9937	1913	1	[	[	-LRB-
9937	1913	2	Illustration	illustration	NN
9937	1913	3	:	:	:
9937	1913	4	FIG	FIG	NNP
9937	1913	5	.	.	.
9937	1914	1	10	10	LS
9937	1914	2	]	]	-RRB-
9937	1914	3	To	to	TO
9937	1914	4	prepare	prepare	VB
9937	1914	5	a	a	DT
9937	1914	6	roast	roast	NN
9937	1914	7	of	of	IN
9937	1914	8	this	this	DT
9937	1914	9	kind	kind	NN
9937	1914	10	,	,	,
9937	1914	11	cook	cook	NN
9937	1914	12	in	in	IN
9937	1914	13	the	the	DT
9937	1914	14	same	same	JJ
9937	1914	15	way	way	NN
9937	1914	16	as	as	IN
9937	1914	17	a	a	DT
9937	1914	18	roast	roast	NN
9937	1914	19	leg	leg	NN
9937	1914	20	or	or	CC
9937	1914	21	saddle	saddle	NN
9937	1914	22	.	.	.
9937	1915	1	When	when	WRB
9937	1915	2	it	-PRON-	PRP
9937	1915	3	is	be	VBZ
9937	1915	4	sufficiently	sufficiently	RB
9937	1915	5	baked	bake	VBN
9937	1915	6	,	,	,
9937	1915	7	fill	fill	VB
9937	1915	8	the	the	DT
9937	1915	9	center	center	NN
9937	1915	10	with	with	IN
9937	1915	11	a	a	DT
9937	1915	12	cooked	cooked	JJ
9937	1915	13	and	and	CC
9937	1915	14	seasoned	season	VBN
9937	1915	15	vegetable	vegetable	NN
9937	1915	16	.	.	.
9937	1916	1	Brussels	Brussels	NNP
9937	1916	2	sprouts	sprout	NNS
9937	1916	3	,	,	,
9937	1916	4	peas	pea	NNS
9937	1916	5	,	,	,
9937	1916	6	string	string	NN
9937	1916	7	beans	bean	NNS
9937	1916	8	,	,	,
9937	1916	9	asparagus	asparagus	NN
9937	1916	10	,	,	,
9937	1916	11	and	and	CC
9937	1916	12	cauliflower	cauliflower	NN
9937	1916	13	are	be	VBP
9937	1916	14	especially	especially	RB
9937	1916	15	suitable	suitable	JJ
9937	1916	16	for	for	IN
9937	1916	17	this	this	DT
9937	1916	18	purpose	purpose	NN
9937	1916	19	.	.	.
9937	1917	1	Just	just	RB
9937	1917	2	before	before	IN
9937	1917	3	serving	serve	VBG
9937	1917	4	,	,	,
9937	1917	5	cover	cover	VB
9937	1917	6	the	the	DT
9937	1917	7	ends	end	NNS
9937	1917	8	of	of	IN
9937	1917	9	the	the	DT
9937	1917	10	bones	bone	NNS
9937	1917	11	with	with	IN
9937	1917	12	paper	paper	NN
9937	1917	13	frills	frill	NNS
9937	1917	14	,	,	,
9937	1917	15	as	as	IN
9937	1917	16	shown	show	VBN
9937	1917	17	in	in	IN
9937	1917	18	the	the	DT
9937	1917	19	illustration	illustration	NN
9937	1917	20	.	.	.
9937	1918	1	37	37	CD
9937	1918	2	.	.	.
9937	1919	1	Lamb	Lamb	NNP
9937	1919	2	and	and	CC
9937	1919	3	Mutton	Mutton	NNP
9937	1919	4	Chops.--Chops	Chops.--Chops	NNP
9937	1919	5	of	of	IN
9937	1919	6	mutton	mutton	NNP
9937	1919	7	or	or	CC
9937	1919	8	lamb	lamb	NNP
9937	1919	9	are	be	VBP
9937	1919	10	obtained	obtain	VBN
9937	1919	11	from	from	IN
9937	1919	12	two	two	CD
9937	1919	13	sources	source	NNS
9937	1919	14	.	.	.
9937	1920	1	They	-PRON-	PRP
9937	1920	2	may	may	MD
9937	1920	3	be	be	VB
9937	1920	4	cut	cut	VBN
9937	1920	5	from	from	IN
9937	1920	6	the	the	DT
9937	1920	7	ribs	rib	NNS
9937	1920	8	and	and	CC
9937	1920	9	have	have	VB
9937	1920	10	one	one	CD
9937	1920	11	bone	bone	NN
9937	1920	12	in	in	IN
9937	1920	13	each	each	DT
9937	1920	14	cut	cut	NN
9937	1920	15	or	or	CC
9937	1920	16	they	-PRON-	PRP
9937	1920	17	may	may	MD
9937	1920	18	be	be	VB
9937	1920	19	cut	cut	VBN
9937	1920	20	from	from	IN
9937	1920	21	the	the	DT
9937	1920	22	loin	loin	NN
9937	1920	23	,	,	,
9937	1920	24	when	when	WRB
9937	1920	25	they	-PRON-	PRP
9937	1920	26	correspond	correspond	VBP
9937	1920	27	to	to	IN
9937	1920	28	the	the	DT
9937	1920	29	steaks	steak	NNS
9937	1920	30	in	in	IN
9937	1920	31	beef	beef	NN
9937	1920	32	.	.	.
9937	1921	1	The	the	DT
9937	1921	2	loins	loin	NNS
9937	1921	3	and	and	CC
9937	1921	4	ribs	rib	NNS
9937	1921	5	of	of	IN
9937	1921	6	lamb	lamb	NNP
9937	1921	7	,	,	,
9937	1921	8	which	which	WDT
9937	1921	9	are	be	VBP
9937	1921	10	sometimes	sometimes	RB
9937	1921	11	used	use	VBN
9937	1921	12	for	for	IN
9937	1921	13	rolled	roll	VBN
9937	1921	14	racks	rack	NNS
9937	1921	15	,	,	,
9937	1921	16	but	but	CC
9937	1921	17	from	from	IN
9937	1921	18	which	which	WDT
9937	1921	19	chops	chop	NNS
9937	1921	20	are	be	VBP
9937	1921	21	usually	usually	RB
9937	1921	22	cut	cut	VBN
9937	1921	23	,	,	,
9937	1921	24	are	be	VBP
9937	1921	25	shown	show	VBN
9937	1921	26	in	in	IN
9937	1921	27	Fig	Fig	NNP
9937	1921	28	.	.	.
9937	1922	1	11	11	CD
9937	1922	2	.	.	.
9937	1923	1	A	a	DT
9937	1923	2	rib	rib	NN
9937	1923	3	chop	chop	NN
9937	1923	4	cut	cut	NN
9937	1923	5	from	from	IN
9937	1923	6	this	this	DT
9937	1923	7	piece	piece	NN
9937	1923	8	has	have	VBZ
9937	1923	9	only	only	RB
9937	1923	10	a	a	DT
9937	1923	11	small	small	JJ
9937	1923	12	part	part	NN
9937	1923	13	of	of	IN
9937	1923	14	solid	solid	JJ
9937	1923	15	lean	lean	JJ
9937	1923	16	meat	meat	NN
9937	1923	17	and	and	CC
9937	1923	18	contains	contain	VBZ
9937	1923	19	one	one	CD
9937	1923	20	rib	rib	NN
9937	1923	21	bone	bone	NN
9937	1923	22	.	.	.
9937	1924	1	Such	such	PDT
9937	1924	2	a	a	DT
9937	1924	3	chop	chop	NN
9937	1924	4	can	can	MD
9937	1924	5	be	be	VB
9937	1924	6	made	make	VBN
9937	1924	7	into	into	IN
9937	1924	8	a	a	DT
9937	1924	9	French	french	JJ
9937	1924	10	chop	chop	NN
9937	1924	11	,	,	,
9937	1924	12	as	as	IN
9937	1924	13	shown	show	VBN
9937	1924	14	in	in	IN
9937	1924	15	Fig	Fig	NNP
9937	1924	16	.	.	.
9937	1925	1	12	12	CD
9937	1925	2	,	,	,
9937	1925	3	by	by	IN
9937	1925	4	trimming	trim	VBG
9937	1925	5	the	the	DT
9937	1925	6	meat	meat	NN
9937	1925	7	from	from	IN
9937	1925	8	the	the	DT
9937	1925	9	bone	bone	NN
9937	1925	10	down	down	RP
9937	1925	11	to	to	IN
9937	1925	12	the	the	DT
9937	1925	13	lean	lean	JJ
9937	1925	14	part	part	NN
9937	1925	15	,	,	,
9937	1925	16	or	or	CC
9937	1925	17	"	"	``
9937	1925	18	eye	eye	NN
9937	1925	19	,	,	,
9937	1925	20	"	"	''
9937	1925	21	of	of	IN
9937	1925	22	the	the	DT
9937	1925	23	chop	chop	NN
9937	1925	24	.	.	.
9937	1926	1	Just	just	RB
9937	1926	2	before	before	IN
9937	1926	3	being	be	VBG
9937	1926	4	served	serve	VBN
9937	1926	5	,	,	,
9937	1926	6	a	a	DT
9937	1926	7	paper	paper	NN
9937	1926	8	frill	frill	NN
9937	1926	9	may	may	MD
9937	1926	10	be	be	VB
9937	1926	11	placed	place	VBN
9937	1926	12	over	over	IN
9937	1926	13	the	the	DT
9937	1926	14	bone	bone	NN
9937	1926	15	of	of	IN
9937	1926	16	a	a	DT
9937	1926	17	chop	chop	NN
9937	1926	18	of	of	IN
9937	1926	19	this	this	DT
9937	1926	20	kind	kind	NN
9937	1926	21	.	.	.
9937	1927	1	Chops	chop	NNS
9937	1927	2	cut	cut	VBD
9937	1927	3	from	from	IN
9937	1927	4	the	the	DT
9937	1927	5	loin	loin	NN
9937	1927	6	often	often	RB
9937	1927	7	have	have	VBP
9937	1927	8	a	a	DT
9937	1927	9	strip	strip	NN
9937	1927	10	of	of	IN
9937	1927	11	bacon	bacon	NN
9937	1927	12	or	or	CC
9937	1927	13	salt	salt	NN
9937	1927	14	pork	pork	NN
9937	1927	15	rolled	roll	VBD
9937	1927	16	around	around	IN
9937	1927	17	the	the	DT
9937	1927	18	edge	edge	NN
9937	1927	19	and	and	CC
9937	1927	20	fastened	fasten	VBN
9937	1927	21	with	with	IN
9937	1927	22	a	a	DT
9937	1927	23	skewer	skewer	NN
9937	1927	24	,	,	,
9937	1927	25	as	as	IN
9937	1927	26	shown	show	VBN
9937	1927	27	in	in	IN
9937	1927	28	Fig	Fig	NNP
9937	1927	29	.	.	.
9937	1928	1	13	13	CD
9937	1928	2	.	.	.
9937	1929	1	[	[	-LRB-
9937	1929	2	Illustration	illustration	NN
9937	1929	3	:	:	:
9937	1929	4	FIG	FIG	NNP
9937	1929	5	.	.	.
9937	1930	1	11	11	LS
9937	1930	2	]	]	-RRB-
9937	1930	3	[	[	-LRB-
9937	1930	4	Illustration	illustration	NN
9937	1930	5	:	:	:
9937	1930	6	Fig	Fig	NNP
9937	1930	7	.	.	.
9937	1931	1	12	12	CD
9937	1931	2	]	]	-RRB-
9937	1931	3	38	38	CD
9937	1931	4	.	.	.
9937	1932	1	The	the	DT
9937	1932	2	most	most	RBS
9937	1932	3	satisfactory	satisfactory	JJ
9937	1932	4	way	way	NN
9937	1932	5	in	in	IN
9937	1932	6	which	which	WDT
9937	1932	7	to	to	TO
9937	1932	8	prepare	prepare	VB
9937	1932	9	chops	chop	NNS
9937	1932	10	is	be	VBZ
9937	1932	11	either	either	CC
9937	1932	12	to	to	TO
9937	1932	13	broil	broil	VB
9937	1932	14	them	-PRON-	PRP
9937	1932	15	in	in	IN
9937	1932	16	a	a	DT
9937	1932	17	broiler	broiler	NN
9937	1932	18	or	or	CC
9937	1932	19	to	to	TO
9937	1932	20	pan	pan	VB
9937	1932	21	-	-	HYPH
9937	1932	22	broil	broil	VB
9937	1932	23	them	-PRON-	PRP
9937	1932	24	.	.	.
9937	1933	1	Apply	apply	VB
9937	1933	2	to	to	IN
9937	1933	3	the	the	DT
9937	1933	4	cooking	cooking	NN
9937	1933	5	of	of	IN
9937	1933	6	them	-PRON-	PRP
9937	1933	7	the	the	DT
9937	1933	8	same	same	JJ
9937	1933	9	principles	principle	NNS
9937	1933	10	that	that	WDT
9937	1933	11	relate	relate	VBP
9937	1933	12	to	to	IN
9937	1933	13	the	the	DT
9937	1933	14	preparation	preparation	NN
9937	1933	15	of	of	IN
9937	1933	16	steaks	steak	NNS
9937	1933	17	;	;	:
9937	1933	18	that	that	RB
9937	1933	19	is	is	RB
9937	1933	20	,	,	,
9937	1933	21	have	have	VBP
9937	1933	22	the	the	DT
9937	1933	23	pan	pan	NN
9937	1933	24	or	or	CC
9937	1933	25	broiler	broiler	NN
9937	1933	26	hot	hot	JJ
9937	1933	27	,	,	,
9937	1933	28	sear	sear	VB
9937	1933	29	the	the	DT
9937	1933	30	chops	chop	NNS
9937	1933	31	quickly	quickly	RB
9937	1933	32	on	on	IN
9937	1933	33	both	both	DT
9937	1933	34	sides	side	NNS
9937	1933	35	,	,	,
9937	1933	36	and	and	CC
9937	1933	37	then	then	RB
9937	1933	38	cook	cook	VB
9937	1933	39	them	-PRON-	PRP
9937	1933	40	more	more	RBR
9937	1933	41	slowly	slowly	RB
9937	1933	42	until	until	IN
9937	1933	43	well	well	RB
9937	1933	44	done	do	VBN
9937	1933	45	,	,	,
9937	1933	46	turning	turn	VBG
9937	1933	47	them	-PRON-	PRP
9937	1933	48	frequently	frequently	RB
9937	1933	49	.	.	.
9937	1934	1	The	the	DT
9937	1934	2	broiling	broiling	NN
9937	1934	3	of	of	IN
9937	1934	4	lamb	lamb	NN
9937	1934	5	chops	chop	NNS
9937	1934	6	should	should	MD
9937	1934	7	require	require	VB
9937	1934	8	only	only	RB
9937	1934	9	from	from	IN
9937	1934	10	8	8	CD
9937	1934	11	to	to	TO
9937	1934	12	10	10	CD
9937	1934	13	minutes	minute	NNS
9937	1934	14	,	,	,
9937	1934	15	as	as	IN
9937	1934	16	they	-PRON-	PRP
9937	1934	17	are	be	VBP
9937	1934	18	seldom	seldom	RB
9937	1934	19	more	more	JJR
9937	1934	20	than	than	IN
9937	1934	21	1	1	CD
9937	1934	22	inch	inch	NN
9937	1934	23	thick	thick	JJ
9937	1934	24	.	.	.
9937	1935	1	39	39	CD
9937	1935	2	.	.	.
9937	1936	1	Lamb	Lamb	NNP
9937	1936	2	and	and	CC
9937	1936	3	Mutton	Mutton	NNP
9937	1936	4	Stews.--The	Stews.--The	NNP
9937	1936	5	cheaper	cheap	JJR
9937	1936	6	cuts	cut	NNS
9937	1936	7	of	of	IN
9937	1936	8	lamb	lamb	NNP
9937	1936	9	and	and	CC
9937	1936	10	mutton	mutton	NN
9937	1936	11	,	,	,
9937	1936	12	such	such	JJ
9937	1936	13	as	as	IN
9937	1936	14	the	the	DT
9937	1936	15	neck	neck	NN
9937	1936	16	,	,	,
9937	1936	17	chuck	chuck	NN
9937	1936	18	,	,	,
9937	1936	19	and	and	CC
9937	1936	20	flank	flank	NN
9937	1936	21	,	,	,
9937	1936	22	are	be	VBP
9937	1936	23	used	use	VBN
9937	1936	24	for	for	IN
9937	1936	25	the	the	DT
9937	1936	26	making	making	NN
9937	1936	27	of	of	IN
9937	1936	28	stews	stew	NNS
9937	1936	29	.	.	.
9937	1937	1	Mutton	Mutton	NNP
9937	1937	2	,	,	,
9937	1937	3	however	however	RB
9937	1937	4	,	,	,
9937	1937	5	is	be	VBZ
9937	1937	6	not	not	RB
9937	1937	7	so	so	RB
9937	1937	8	satisfactory	satisfactory	JJ
9937	1937	9	as	as	IN
9937	1937	10	lamb	lamb	NN
9937	1937	11	for	for	IN
9937	1937	12	such	such	JJ
9937	1937	13	dishes	dish	NNS
9937	1937	14	,	,	,
9937	1937	15	as	as	IN
9937	1937	16	its	-PRON-	PRP$
9937	1937	17	flavor	flavor	NN
9937	1937	18	is	be	VBZ
9937	1937	19	too	too	RB
9937	1937	20	strong	strong	JJ
9937	1937	21	.	.	.
9937	1938	1	If	if	IN
9937	1938	2	mutton	mutton	NN
9937	1938	3	must	must	MD
9937	1938	4	be	be	VB
9937	1938	5	used	use	VBN
9937	1938	6	,	,	,
9937	1938	7	its	-PRON-	PRP$
9937	1938	8	flavor	flavor	NN
9937	1938	9	can	can	MD
9937	1938	10	be	be	VB
9937	1938	11	improved	improve	VBN
9937	1938	12	by	by	IN
9937	1938	13	adding	add	VBG
9937	1938	14	1	1	CD
9937	1938	15	or	or	CC
9937	1938	16	2	2	CD
9937	1938	17	tablespoonfuls	tablespoonful	NNS
9937	1938	18	of	of	IN
9937	1938	19	vinegar	vinegar	NN
9937	1938	20	during	during	IN
9937	1938	21	the	the	DT
9937	1938	22	cooking	cooking	NN
9937	1938	23	.	.	.
9937	1939	1	The	the	DT
9937	1939	2	chief	chief	JJ
9937	1939	3	object	object	NN
9937	1939	4	in	in	IN
9937	1939	5	the	the	DT
9937	1939	6	making	making	NN
9937	1939	7	of	of	IN
9937	1939	8	lamb	lamb	NNP
9937	1939	9	and	and	CC
9937	1939	10	mutton	mutton	NNP
9937	1939	11	stews	stews	NNPS
9937	1939	12	is	be	VBZ
9937	1939	13	,	,	,
9937	1939	14	as	as	IN
9937	1939	15	in	in	IN
9937	1939	16	the	the	DT
9937	1939	17	case	case	NN
9937	1939	18	of	of	IN
9937	1939	19	beef	beef	NN
9937	1939	20	and	and	CC
9937	1939	21	veal	veal	NN
9937	1939	22	stews	stew	NNS
9937	1939	23	,	,	,
9937	1939	24	to	to	TO
9937	1939	25	draw	draw	VB
9937	1939	26	from	from	IN
9937	1939	27	the	the	DT
9937	1939	28	meat	meat	NN
9937	1939	29	as	as	RB
9937	1939	30	much	much	RB
9937	1939	31	as	as	IN
9937	1939	32	possible	possible	JJ
9937	1939	33	of	of	IN
9937	1939	34	the	the	DT
9937	1939	35	flavoring	flavoring	NN
9937	1939	36	and	and	CC
9937	1939	37	nutritive	nutritive	JJ
9937	1939	38	materials	material	NNS
9937	1939	39	.	.	.
9937	1940	1	[	[	-LRB-
9937	1940	2	Illustration	illustration	NN
9937	1940	3	:	:	:
9937	1940	4	FIG	FIG	NNP
9937	1940	5	.	.	.
9937	1941	1	13	13	LS
9937	1941	2	]	]	-RRB-
9937	1941	3	This	this	DT
9937	1941	4	can	can	MD
9937	1941	5	be	be	VB
9937	1941	6	accomplished	accomplish	VBN
9937	1941	7	by	by	IN
9937	1941	8	cutting	cut	VBG
9937	1941	9	up	up	RP
9937	1941	10	the	the	DT
9937	1941	11	meat	meat	NN
9937	1941	12	into	into	IN
9937	1941	13	small	small	JJ
9937	1941	14	pieces	piece	NNS
9937	1941	15	so	so	IN
9937	1941	16	as	as	IN
9937	1941	17	to	to	TO
9937	1941	18	increase	increase	VB
9937	1941	19	the	the	DT
9937	1941	20	amount	amount	NN
9937	1941	21	of	of	IN
9937	1941	22	surface	surface	NN
9937	1941	23	exposed	expose	VBN
9937	1941	24	and	and	CC
9937	1941	25	by	by	IN
9937	1941	26	keeping	keep	VBG
9937	1941	27	the	the	DT
9937	1941	28	temperature	temperature	NN
9937	1941	29	low	low	JJ
9937	1941	30	enough	enough	RB
9937	1941	31	to	to	TO
9937	1941	32	prevent	prevent	VB
9937	1941	33	the	the	DT
9937	1941	34	proteins	protein	NNS
9937	1941	35	from	from	IN
9937	1941	36	coagulating	coagulate	VBG
9937	1941	37	.	.	.
9937	1942	1	With	with	IN
9937	1942	2	these	these	DT
9937	1942	3	points	point	NNS
9937	1942	4	in	in	IN
9937	1942	5	mind	mind	NN
9937	1942	6	,	,	,
9937	1942	7	proceed	proceed	VBP
9937	1942	8	in	in	IN
9937	1942	9	the	the	DT
9937	1942	10	making	making	NN
9937	1942	11	of	of	IN
9937	1942	12	lamb	lamb	NNP
9937	1942	13	or	or	CC
9937	1942	14	mutton	mutton	NNP
9937	1942	15	stew	stew	NNP
9937	1942	16	in	in	IN
9937	1942	17	the	the	DT
9937	1942	18	same	same	JJ
9937	1942	19	way	way	NN
9937	1942	20	as	as	IN
9937	1942	21	for	for	IN
9937	1942	22	beef	beef	NN
9937	1942	23	stew	stew	NN
9937	1942	24	.	.	.
9937	1943	1	To	to	TO
9937	1943	2	improve	improve	VB
9937	1943	3	the	the	DT
9937	1943	4	flavor	flavor	NN
9937	1943	5	of	of	IN
9937	1943	6	the	the	DT
9937	1943	7	stew	stew	NN
9937	1943	8	,	,	,
9937	1943	9	cook	cook	VB
9937	1943	10	with	with	IN
9937	1943	11	it	-PRON-	PRP
9937	1943	12	savory	savory	JJ
9937	1943	13	herbs	herb	NNS
9937	1943	14	and	and	CC
9937	1943	15	spices	spice	NNS
9937	1943	16	,	,	,
9937	1943	17	such	such	JJ
9937	1943	18	as	as	IN
9937	1943	19	bay	bay	NNP
9937	1943	20	leaf	leaf	NN
9937	1943	21	,	,	,
9937	1943	22	parsley	parsley	NN
9937	1943	23	,	,	,
9937	1943	24	and	and	CC
9937	1943	25	cloves	clove	NNS
9937	1943	26	.	.	.
9937	1944	1	PREPARATION	preparation	NN
9937	1944	2	OF	of	IN
9937	1944	3	LEFT	left	NN
9937	1944	4	-	-	HYPH
9937	1944	5	OVER	over	NN
9937	1944	6	LAMB	LAMB	NNP
9937	1944	7	AND	and	CC
9937	1944	8	MUTTON	MUTTON	NNP
9937	1944	9	40	40	CD
9937	1944	10	.	.	.
9937	1945	1	Turkish	turkish	JJ
9937	1945	2	Lamb.--No	lamb.--no	NN
9937	1945	3	left	leave	VBN
9937	1945	4	-	-	HYPH
9937	1945	5	over	over	RP
9937	1945	6	meat	meat	NN
9937	1945	7	lends	lend	VBZ
9937	1945	8	itself	-PRON-	PRP
9937	1945	9	more	more	RBR
9937	1945	10	readily	readily	RB
9937	1945	11	to	to	IN
9937	1945	12	the	the	DT
9937	1945	13	preparation	preparation	NN
9937	1945	14	of	of	IN
9937	1945	15	made	make	VBN
9937	1945	16	dishes	dish	NNS
9937	1945	17	than	than	IN
9937	1945	18	lamb	lamb	NNP
9937	1945	19	.	.	.
9937	1946	1	Combined	combine	VBN
9937	1946	2	with	with	IN
9937	1946	3	tomatoes	tomato	NNS
9937	1946	4	and	and	CC
9937	1946	5	rice	rice	NN
9937	1946	6	and	and	CC
9937	1946	7	flavored	flavor	VBN
9937	1946	8	with	with	IN
9937	1946	9	horseradish	horseradish	NNP
9937	1946	10	,	,	,
9937	1946	11	it	-PRON-	PRP
9937	1946	12	makes	make	VBZ
9937	1946	13	a	a	DT
9937	1946	14	very	very	RB
9937	1946	15	appetizing	appetizing	JJ
9937	1946	16	dish	dish	NN
9937	1946	17	called	call	VBN
9937	1946	18	Turkish	turkish	JJ
9937	1946	19	lamb	lamb	NN
9937	1946	20	.	.	.
9937	1947	1	The	the	DT
9937	1947	2	accompanying	accompanying	JJ
9937	1947	3	recipe	recipe	NN
9937	1947	4	should	should	MD
9937	1947	5	be	be	VB
9937	1947	6	carefully	carefully	RB
9937	1947	7	followed	follow	VBN
9937	1947	8	in	in	IN
9937	1947	9	preparing	prepare	VBG
9937	1947	10	this	this	DT
9937	1947	11	dish	dish	NN
9937	1947	12	.	.	.
9937	1948	1	TURKISH	turkish	JJ
9937	1948	2	LAMB	lamb	NN
9937	1948	3	(	(	-LRB-
9937	1948	4	Sufficient	sufficient	JJ
9937	1948	5	to	to	TO
9937	1948	6	Serve	serve	VB
9937	1948	7	Six	six	CD
9937	1948	8	)	)	-RRB-
9937	1948	9	2	2	CD
9937	1948	10	Tb	Tb	NNP
9937	1948	11	.	.	.
9937	1949	1	butter	butter	NN
9937	1949	2	1	1	CD
9937	1949	3	onion	onion	NN
9937	1949	4	,	,	,
9937	1949	5	chopped	chop	VBD
9937	1949	6	1/2	1/2	CD
9937	1949	7	c.	c.	NN
9937	1949	8	rice	rice	NN
9937	1949	9	1	1	CD
9937	1949	10	c.	c.	NN
9937	1949	11	water	water	NNP
9937	1949	12	1	1	CD
9937	1949	13	c.	c.	NN
9937	1949	14	stewed	stew	VBD
9937	1949	15	tomatoes	tomatoes	NNP
9937	1949	16	1	1	CD
9937	1949	17	-	-	SYM
9937	1949	18	1/2	1/2	CD
9937	1949	19	c.	c.	NN
9937	1949	20	diced	dice	VBD
9937	1949	21	lamb	lamb	NNP
9937	1949	22	or	or	CC
9937	1949	23	mutton	mutton	NN
9937	1949	24	1	1	CD
9937	1949	25	Tb	Tb	NNP
9937	1949	26	.	.	.
9937	1950	1	horseradish	horseradish	NNP
9937	1950	2	1	1	CD
9937	1950	3	tsp	tsp	NN
9937	1950	4	.	.	.
9937	1951	1	salt	salt	NN
9937	1951	2	1/8	1/8	CD
9937	1951	3	tsp	tsp	NN
9937	1951	4	.	.	.
9937	1952	1	pepper	pepper	NN
9937	1952	2	Put	put	VB
9937	1952	3	the	the	DT
9937	1952	4	butter	butter	NN
9937	1952	5	in	in	IN
9937	1952	6	a	a	DT
9937	1952	7	frying	fry	VBG
9937	1952	8	pan	pan	NN
9937	1952	9	and	and	CC
9937	1952	10	to	to	IN
9937	1952	11	it	-PRON-	PRP
9937	1952	12	add	add	VB
9937	1952	13	the	the	DT
9937	1952	14	chopped	chop	VBN
9937	1952	15	onion	onion	NN
9937	1952	16	and	and	CC
9937	1952	17	the	the	DT
9937	1952	18	dry	dry	JJ
9937	1952	19	rice	rice	NN
9937	1952	20	.	.	.
9937	1953	1	Cook	cook	VB
9937	1953	2	until	until	IN
9937	1953	3	the	the	DT
9937	1953	4	rice	rice	NN
9937	1953	5	is	be	VBZ
9937	1953	6	browned	brown	VBN
9937	1953	7	.	.	.
9937	1954	1	Then	then	RB
9937	1954	2	pour	pour	VB
9937	1954	3	in	in	IN
9937	1954	4	the	the	DT
9937	1954	5	water	water	NN
9937	1954	6	and	and	CC
9937	1954	7	tomatoes	tomato	NNS
9937	1954	8	and	and	CC
9937	1954	9	add	add	VB
9937	1954	10	the	the	DT
9937	1954	11	meat	meat	NN
9937	1954	12	,	,	,
9937	1954	13	horseradish	horseradish	NNP
9937	1954	14	,	,	,
9937	1954	15	salt	salt	NN
9937	1954	16	,	,	,
9937	1954	17	and	and	CC
9937	1954	18	pepper	pepper	NN
9937	1954	19	.	.	.
9937	1955	1	Simmer	simmer	NN
9937	1955	2	gently	gently	RB
9937	1955	3	until	until	IN
9937	1955	4	the	the	DT
9937	1955	5	rice	rice	NN
9937	1955	6	is	be	VBZ
9937	1955	7	completely	completely	RB
9937	1955	8	cooked	cook	VBN
9937	1955	9	.	.	.
9937	1956	1	41	41	CD
9937	1956	2	.	.	.
9937	1957	1	MINCED	minced	NN
9937	1957	2	LAMB	LAMB	NNP
9937	1957	3	ON	on	IN
9937	1957	4	TOAST.--Any	TOAST.--Any	''
9937	1957	5	lamb	lamb	NN
9937	1957	6	that	that	WDT
9937	1957	7	remains	remain	VBZ
9937	1957	8	after	after	IN
9937	1957	9	a	a	DT
9937	1957	10	meal	meal	NN
9937	1957	11	may	may	MD
9937	1957	12	be	be	VB
9937	1957	13	minced	mince	VBN
9937	1957	14	by	by	IN
9937	1957	15	chopping	chop	VBG
9937	1957	16	it	-PRON-	PRP
9937	1957	17	fine	fine	RB
9937	1957	18	or	or	CC
9937	1957	19	putting	put	VBG
9937	1957	20	it	-PRON-	PRP
9937	1957	21	through	through	IN
9937	1957	22	the	the	DT
9937	1957	23	food	food	NN
9937	1957	24	chopper	chopper	NN
9937	1957	25	.	.	.
9937	1958	1	If	if	IN
9937	1958	2	it	-PRON-	PRP
9937	1958	3	is	be	VBZ
9937	1958	4	then	then	RB
9937	1958	5	heated	heat	VBN
9937	1958	6	,	,	,
9937	1958	7	moistened	moisten	VBN
9937	1958	8	well	well	RB
9937	1958	9	with	with	IN
9937	1958	10	water	water	NN
9937	1958	11	or	or	CC
9937	1958	12	stock	stock	NN
9937	1958	13	,	,	,
9937	1958	14	and	and	CC
9937	1958	15	thickened	thicken	VBD
9937	1958	16	slightly	slightly	RB
9937	1958	17	,	,	,
9937	1958	18	it	-PRON-	PRP
9937	1958	19	makes	make	VBZ
9937	1958	20	an	an	DT
9937	1958	21	excellent	excellent	JJ
9937	1958	22	preparation	preparation	NN
9937	1958	23	to	to	TO
9937	1958	24	serve	serve	VB
9937	1958	25	on	on	IN
9937	1958	26	toast	toast	NN
9937	1958	27	.	.	.
9937	1959	1	After	after	IN
9937	1959	2	mincing	mince	VBG
9937	1959	3	lean	lean	JJ
9937	1959	4	pieces	piece	NNS
9937	1959	5	of	of	IN
9937	1959	6	left	left	RB
9937	1959	7	-	-	HYPH
9937	1959	8	over	over	RP
9937	1959	9	lamb	lamb	NN
9937	1959	10	until	until	IN
9937	1959	11	they	-PRON-	PRP
9937	1959	12	are	be	VBP
9937	1959	13	very	very	RB
9937	1959	14	fine	fine	JJ
9937	1959	15	,	,	,
9937	1959	16	put	put	VBD
9937	1959	17	them	-PRON-	PRP
9937	1959	18	in	in	IN
9937	1959	19	a	a	DT
9937	1959	20	buttered	butter	VBN
9937	1959	21	frying	frying	NN
9937	1959	22	pan	pan	NN
9937	1959	23	.	.	.
9937	1960	1	Dredge	dredge	VB
9937	1960	2	the	the	DT
9937	1960	3	meat	meat	NN
9937	1960	4	well	well	RB
9937	1960	5	with	with	IN
9937	1960	6	flour	flour	NN
9937	1960	7	and	and	CC
9937	1960	8	allow	allow	VB
9937	1960	9	it	-PRON-	PRP
9937	1960	10	to	to	TO
9937	1960	11	brown	brown	VB
9937	1960	12	slightly	slightly	RB
9937	1960	13	.	.	.
9937	1961	1	Add	add	VB
9937	1961	2	enough	enough	JJ
9937	1961	3	water	water	NN
9937	1961	4	or	or	CC
9937	1961	5	stock	stock	NN
9937	1961	6	to	to	TO
9937	1961	7	moisten	moisten	VB
9937	1961	8	well	well	RB
9937	1961	9	.	.	.
9937	1962	1	Season	season	NN
9937	1962	2	with	with	IN
9937	1962	3	salt	salt	NN
9937	1962	4	and	and	CC
9937	1962	5	pepper	pepper	NN
9937	1962	6	,	,	,
9937	1962	7	cook	cook	NN
9937	1962	8	until	until	IN
9937	1962	9	the	the	DT
9937	1962	10	flour	flour	NN
9937	1962	11	has	have	VBZ
9937	1962	12	thickened	thicken	VBN
9937	1962	13	,	,	,
9937	1962	14	and	and	CC
9937	1962	15	then	then	RB
9937	1962	16	serve	serve	VB
9937	1962	17	on	on	IN
9937	1962	18	toast	toast	NN
9937	1962	19	.	.	.
9937	1963	1	42	42	CD
9937	1963	2	.	.	.
9937	1964	1	SCALLOPED	SCALLOPED	NNP
9937	1964	2	LAMB	LAMB	NNP
9937	1964	3	OR	or	CC
9937	1964	4	MUTTON.--As	MUTTON.--As	NNP
9937	1964	5	a	a	DT
9937	1964	6	scalloped	scalloped	JJ
9937	1964	7	dish	dish	NN
9937	1964	8	is	be	VBZ
9937	1964	9	usually	usually	RB
9937	1964	10	pleasing	pleasing	JJ
9937	1964	11	to	to	IN
9937	1964	12	most	most	JJS
9937	1964	13	persons	person	NNS
9937	1964	14	,	,	,
9937	1964	15	the	the	DT
9937	1964	16	accompanying	accompanying	JJ
9937	1964	17	recipe	recipe	NN
9937	1964	18	for	for	IN
9937	1964	19	scalloped	scalloped	NNP
9937	1964	20	lamb	lamb	NNP
9937	1964	21	or	or	CC
9937	1964	22	mutton	mutton	NN
9937	1964	23	will	will	MD
9937	1964	24	undoubtedly	undoubtedly	RB
9937	1964	25	find	find	VB
9937	1964	26	favor	favor	NN
9937	1964	27	.	.	.
9937	1965	1	Both	both	DT
9937	1965	2	macaroni	macaroni	VBP
9937	1965	3	and	and	CC
9937	1965	4	tomatoes	tomato	NNS
9937	1965	5	are	be	VBP
9937	1965	6	combined	combine	VBN
9937	1965	7	with	with	IN
9937	1965	8	the	the	DT
9937	1965	9	meat	meat	NN
9937	1965	10	in	in	IN
9937	1965	11	this	this	DT
9937	1965	12	dish	dish	NN
9937	1965	13	,	,	,
9937	1965	14	but	but	CC
9937	1965	15	rice	rice	NN
9937	1965	16	could	could	MD
9937	1965	17	be	be	VB
9937	1965	18	substituted	substitute	VBN
9937	1965	19	for	for	IN
9937	1965	20	the	the	DT
9937	1965	21	macaroni	macaroni	NN
9937	1965	22	,	,	,
9937	1965	23	if	if	IN
9937	1965	24	desired	desire	VBN
9937	1965	25	.	.	.
9937	1966	1	To	to	TO
9937	1966	2	make	make	VB
9937	1966	3	scalloped	scallop	VBN
9937	1966	4	lamb	lamb	NN
9937	1966	5	or	or	CC
9937	1966	6	mutton	mutton	NN
9937	1966	7	,	,	,
9937	1966	8	arrange	arrange	VB
9937	1966	9	a	a	DT
9937	1966	10	layer	layer	NN
9937	1966	11	of	of	IN
9937	1966	12	buttered	butter	VBN
9937	1966	13	crumbs	crumb	NNS
9937	1966	14	in	in	IN
9937	1966	15	a	a	DT
9937	1966	16	baking	baking	NN
9937	1966	17	dish	dish	NN
9937	1966	18	,	,	,
9937	1966	19	and	and	CC
9937	1966	20	on	on	IN
9937	1966	21	top	top	NN
9937	1966	22	of	of	IN
9937	1966	23	them	-PRON-	PRP
9937	1966	24	place	place	VBP
9937	1966	25	a	a	DT
9937	1966	26	layer	layer	NN
9937	1966	27	of	of	IN
9937	1966	28	cooked	cooked	JJ
9937	1966	29	macaroni	macaroni	NNP
9937	1966	30	,	,	,
9937	1966	31	a	a	DT
9937	1966	32	layer	layer	NN
9937	1966	33	of	of	IN
9937	1966	34	meat	meat	NN
9937	1966	35	,	,	,
9937	1966	36	and	and	CC
9937	1966	37	then	then	RB
9937	1966	38	another	another	DT
9937	1966	39	layer	layer	NN
9937	1966	40	of	of	IN
9937	1966	41	macaroni	macaroni	NNP
9937	1966	42	.	.	.
9937	1967	1	Over	over	IN
9937	1967	2	this	this	DT
9937	1967	3	pour	pour	NN
9937	1967	4	enough	enough	RB
9937	1967	5	stewed	stew	VBD
9937	1967	6	tomato	tomato	NNP
9937	1967	7	to	to	TO
9937	1967	8	moisten	moisten	VB
9937	1967	9	the	the	DT
9937	1967	10	whole	whole	JJ
9937	1967	11	well	well	RB
9937	1967	12	.	.	.
9937	1968	1	Season	season	VB
9937	1968	2	each	each	DT
9937	1968	3	layer	layer	NN
9937	1968	4	with	with	IN
9937	1968	5	salt	salt	NN
9937	1968	6	,	,	,
9937	1968	7	pepper	pepper	NN
9937	1968	8	,	,	,
9937	1968	9	and	and	CC
9937	1968	10	butter	butter	NN
9937	1968	11	.	.	.
9937	1969	1	Over	over	IN
9937	1969	2	the	the	DT
9937	1969	3	top	top	NN
9937	1969	4	,	,	,
9937	1969	5	place	place	VB
9937	1969	6	a	a	DT
9937	1969	7	layer	layer	NN
9937	1969	8	of	of	IN
9937	1969	9	buttered	buttered	NN
9937	1969	10	crumbs	crumb	NNS
9937	1969	11	.	.	.
9937	1970	1	Bake	bake	VB
9937	1970	2	in	in	IN
9937	1970	3	a	a	DT
9937	1970	4	medium	medium	JJ
9937	1970	5	-	-	HYPH
9937	1970	6	hot	hot	JJ
9937	1970	7	oven	oven	NN
9937	1970	8	until	until	IN
9937	1970	9	the	the	DT
9937	1970	10	whole	whole	NN
9937	1970	11	is	be	VBZ
9937	1970	12	thoroughly	thoroughly	RB
9937	1970	13	heated	heat	VBN
9937	1970	14	.	.	.
9937	1971	1	43	43	CD
9937	1971	2	.	.	.
9937	1972	1	SPANISH	spanish	JJ
9937	1972	2	STEW.--Left	STEW.--Left	NNS
9937	1972	3	-	-	HYPH
9937	1972	4	over	over	RP
9937	1972	5	pieces	piece	NNS
9937	1972	6	of	of	IN
9937	1972	7	mutton	mutton	NN
9937	1972	8	or	or	CC
9937	1972	9	lamb	lamb	NNP
9937	1972	10	may	may	MD
9937	1972	11	also	also	RB
9937	1972	12	form	form	VB
9937	1972	13	the	the	DT
9937	1972	14	foundation	foundation	NN
9937	1972	15	of	of	IN
9937	1972	16	a	a	DT
9937	1972	17	very	very	RB
9937	1972	18	appetizing	appetizing	JJ
9937	1972	19	dish	dish	NN
9937	1972	20	known	know	VBN
9937	1972	21	as	as	IN
9937	1972	22	Spanish	spanish	JJ
9937	1972	23	stew	stew	NN
9937	1972	24	.	.	.
9937	1973	1	Here	here	RB
9937	1973	2	tomatoes	tomato	NNS
9937	1973	3	are	be	VBP
9937	1973	4	also	also	RB
9937	1973	5	used	use	VBN
9937	1973	6	,	,	,
9937	1973	7	and	and	CC
9937	1973	8	to	to	TO
9937	1973	9	give	give	VB
9937	1973	10	the	the	DT
9937	1973	11	stew	stew	NNP
9937	1973	12	flavor	flavor	NNP
9937	1973	13	chilli	chilli	NNP
9937	1973	14	sauce	sauce	NN
9937	1973	15	is	be	VBZ
9937	1973	16	added	add	VBN
9937	1973	17	.	.	.
9937	1974	1	SPANISH	spanish	JJ
9937	1974	2	STEW	STEW	NNS
9937	1974	3	(	(	-LRB-
9937	1974	4	Sufficient	sufficient	JJ
9937	1974	5	to	to	TO
9937	1974	6	Serve	serve	VB
9937	1974	7	Six	six	CD
9937	1974	8	)	)	-RRB-
9937	1974	9	2	2	CD
9937	1974	10	Tb	Tb	NNP
9937	1974	11	.	.	.
9937	1975	1	butter	butter	NN
9937	1975	2	.	.	.
9937	1976	1	1	1	CD
9937	1976	2	onion	onion	NN
9937	1976	3	,	,	,
9937	1976	4	sliced	slice	VBD
9937	1976	5	1	1	CD
9937	1976	6	Tb	Tb	NNP
9937	1976	7	.	.	.
9937	1977	1	flour	flour	NN
9937	1977	2	2	2	CD
9937	1977	3	c.	c.	NNP
9937	1977	4	lamb	lamb	NNP
9937	1977	5	or	or	CC
9937	1977	6	mutton	mutton	NNP
9937	1977	7	,	,	,
9937	1977	8	diced	dice	VBD
9937	1977	9	1	1	CD
9937	1977	10	-	-	SYM
9937	1977	11	1/2	1/2	CD
9937	1977	12	c.	c.	NN
9937	1977	13	stewed	stew	VBD
9937	1977	14	tomatoes	tomato	NNS
9937	1977	15	1	1	CD
9937	1977	16	c.	c.	NN
9937	1977	17	stock	stock	NN
9937	1977	18	or	or	CC
9937	1977	19	gravy	gravy	NN
9937	1977	20	1	1	CD
9937	1977	21	Tb	Tb	NNP
9937	1977	22	.	.	.
9937	1978	1	chilli	chilli	NNP
9937	1978	2	sauce	sauce	NNP
9937	1978	3	1	1	CD
9937	1978	4	red	red	JJ
9937	1978	5	pepper	pepper	NN
9937	1978	6	,	,	,
9937	1978	7	cut	cut	VBD
9937	1978	8	fine	fine	JJ
9937	1978	9	2	2	CD
9937	1978	10	tsp	tsp	NN
9937	1978	11	.	.	.
9937	1979	1	salt	salt	NN
9937	1979	2	Put	put	VB
9937	1979	3	the	the	DT
9937	1979	4	butter	butter	NN
9937	1979	5	in	in	IN
9937	1979	6	a	a	DT
9937	1979	7	frying	fry	VBG
9937	1979	8	pan	pan	NN
9937	1979	9	and	and	CC
9937	1979	10	brown	brown	VB
9937	1979	11	the	the	DT
9937	1979	12	sliced	sliced	JJ
9937	1979	13	onion	onion	NN
9937	1979	14	in	in	IN
9937	1979	15	it	-PRON-	PRP
9937	1979	16	.	.	.
9937	1980	1	Add	add	VB
9937	1980	2	the	the	DT
9937	1980	3	flour	flour	NN
9937	1980	4	and	and	CC
9937	1980	5	meat	meat	NN
9937	1980	6	,	,	,
9937	1980	7	and	and	CC
9937	1980	8	after	after	IN
9937	1980	9	browning	brown	VBG
9937	1980	10	them	-PRON-	PRP
9937	1980	11	pour	pour	VBP
9937	1980	12	in	in	IN
9937	1980	13	the	the	DT
9937	1980	14	stewed	stew	VBN
9937	1980	15	tomatoes	tomato	NNS
9937	1980	16	and	and	CC
9937	1980	17	the	the	DT
9937	1980	18	stock	stock	NN
9937	1980	19	or	or	CC
9937	1980	20	gravy	gravy	NN
9937	1980	21	.	.	.
9937	1981	1	Season	season	NN
9937	1981	2	with	with	IN
9937	1981	3	the	the	DT
9937	1981	4	chilli	chilli	NN
9937	1981	5	sauce	sauce	NN
9937	1981	6	,	,	,
9937	1981	7	the	the	DT
9937	1981	8	red	red	JJ
9937	1981	9	pepper	pepper	NN
9937	1981	10	,	,	,
9937	1981	11	and	and	CC
9937	1981	12	the	the	DT
9937	1981	13	salt	salt	NN
9937	1981	14	.	.	.
9937	1982	1	Cover	cover	VB
9937	1982	2	and	and	CC
9937	1982	3	let	let	VB
9937	1982	4	simmer	simmer	NN
9937	1982	5	until	until	IN
9937	1982	6	the	the	DT
9937	1982	7	whole	whole	NN
9937	1982	8	is	be	VBZ
9937	1982	9	well	well	RB
9937	1982	10	thickened	thicken	VBN
9937	1982	11	and	and	CC
9937	1982	12	blended	blend	VBN
9937	1982	13	.	.	.
9937	1983	1	44	44	CD
9937	1983	2	.	.	.
9937	1984	1	INDIVIDUAL	INDIVIDUAL	NNP
9937	1984	2	LAMB	LAMB	NNP
9937	1984	3	PIES.--Individual	pies.--individual	JJ
9937	1984	4	pies	pie	NNS
9937	1984	5	are	be	VBP
9937	1984	6	always	always	RB
9937	1984	7	welcome	welcome	JJ
9937	1984	8	,	,	,
9937	1984	9	but	but	CC
9937	1984	10	when	when	WRB
9937	1984	11	they	-PRON-	PRP
9937	1984	12	are	be	VBP
9937	1984	13	made	make	VBN
9937	1984	14	of	of	IN
9937	1984	15	lamb	lamb	NN
9937	1984	16	or	or	CC
9937	1984	17	mutton	mutton	NN
9937	1984	18	they	-PRON-	PRP
9937	1984	19	are	be	VBP
9937	1984	20	especially	especially	RB
9937	1984	21	attractive	attractive	JJ
9937	1984	22	.	.	.
9937	1985	1	The	the	DT
9937	1985	2	proportions	proportion	NNS
9937	1985	3	required	require	VBN
9937	1985	4	for	for	IN
9937	1985	5	pies	pie	NNS
9937	1985	6	of	of	IN
9937	1985	7	this	this	DT
9937	1985	8	kind	kind	NN
9937	1985	9	are	be	VBP
9937	1985	10	given	give	VBN
9937	1985	11	in	in	IN
9937	1985	12	the	the	DT
9937	1985	13	accompanying	accompanying	JJ
9937	1985	14	recipe	recipe	NN
9937	1985	15	.	.	.
9937	1986	1	INDIVIDUAL	INDIVIDUAL	NNP
9937	1986	2	LAMB	LAMB	NNP
9937	1986	3	PIES	pie	NNS
9937	1986	4	2	2	CD
9937	1986	5	c.	c.	NN
9937	1986	6	diced	dice	VBD
9937	1986	7	lamb	lamb	NNP
9937	1986	8	or	or	CC
9937	1986	9	mutton	mutton	NNP
9937	1986	10	1/2	1/2	CD
9937	1986	11	c.	c.	NN
9937	1986	12	diced	diced	NNP
9937	1986	13	carrots	carrots	NNP
9937	1986	14	1/2	1/2	CD
9937	1986	15	c.	c.	NN
9937	1986	16	peas	pea	NNS
9937	1986	17	,	,	,
9937	1986	18	cooked	cooked	JJ
9937	1986	19	or	or	CC
9937	1986	20	canned	can	VBN
9937	1986	21	1	1	CD
9937	1986	22	c.	c.	NN
9937	1986	23	gravy	gravy	NN
9937	1986	24	or	or	CC
9937	1986	25	thickened	thicken	VBD
9937	1986	26	stock	stock	NN
9937	1986	27	Cut	Cut	NNP
9937	1986	28	into	into	IN
9937	1986	29	small	small	JJ
9937	1986	30	pieces	piece	NNS
9937	1986	31	any	any	DT
9937	1986	32	left	left	RB
9937	1986	33	-	-	HYPH
9937	1986	34	over	over	RP
9937	1986	35	lamb	lamb	NN
9937	1986	36	or	or	CC
9937	1986	37	mutton	mutton	NN
9937	1986	38	.	.	.
9937	1987	1	Cook	cook	VB
9937	1987	2	the	the	DT
9937	1987	3	carrots	carrot	NNS
9937	1987	4	until	until	IN
9937	1987	5	they	-PRON-	PRP
9937	1987	6	are	be	VBP
9937	1987	7	soft	soft	JJ
9937	1987	8	,	,	,
9937	1987	9	add	add	VB
9937	1987	10	them	-PRON-	PRP
9937	1987	11	,	,	,
9937	1987	12	together	together	RB
9937	1987	13	with	with	IN
9937	1987	14	the	the	DT
9937	1987	15	peas	pea	NNS
9937	1987	16	,	,	,
9937	1987	17	to	to	IN
9937	1987	18	the	the	DT
9937	1987	19	meat	meat	NN
9937	1987	20	,	,	,
9937	1987	21	and	and	CC
9937	1987	22	pour	pour	VB
9937	1987	23	the	the	DT
9937	1987	24	gravy	gravy	NN
9937	1987	25	or	or	CC
9937	1987	26	thickened	thicken	VBD
9937	1987	27	stock	stock	NN
9937	1987	28	over	over	RB
9937	1987	29	all	all	DT
9937	1987	30	.	.	.
9937	1988	1	Simmer	simmer	NN
9937	1988	2	gently	gently	RB
9937	1988	3	for	for	IN
9937	1988	4	a	a	DT
9937	1988	5	few	few	JJ
9937	1988	6	minutes	minute	NNS
9937	1988	7	.	.	.
9937	1989	1	Line	line	VB
9937	1989	2	patty	patty	NN
9937	1989	3	pans	pan	NNS
9937	1989	4	with	with	IN
9937	1989	5	a	a	DT
9937	1989	6	thin	thin	JJ
9937	1989	7	layer	layer	NN
9937	1989	8	of	of	IN
9937	1989	9	baking	baking	NN
9937	1989	10	-	-	HYPH
9937	1989	11	powder	powder	NNP
9937	1989	12	biscuit	biscuit	NN
9937	1989	13	dough	dough	NN
9937	1989	14	,	,	,
9937	1989	15	fill	fill	VB
9937	1989	16	with	with	IN
9937	1989	17	the	the	DT
9937	1989	18	mixture	mixture	NN
9937	1989	19	,	,	,
9937	1989	20	and	and	CC
9937	1989	21	cover	cover	VB
9937	1989	22	the	the	DT
9937	1989	23	top	top	NN
9937	1989	24	with	with	IN
9937	1989	25	another	another	DT
9937	1989	26	thin	thin	JJ
9937	1989	27	layer	layer	NN
9937	1989	28	of	of	IN
9937	1989	29	the	the	DT
9937	1989	30	dough	dough	NN
9937	1989	31	.	.	.
9937	1990	1	Bake	bake	VB
9937	1990	2	in	in	RP
9937	1990	3	a	a	DT
9937	1990	4	quick	quick	JJ
9937	1990	5	oven	oven	NN
9937	1990	6	until	until	IN
9937	1990	7	the	the	DT
9937	1990	8	dough	dough	NN
9937	1990	9	is	be	VBZ
9937	1990	10	baked	bake	VBN
9937	1990	11	.	.	.
9937	1991	1	*	*	NFP
9937	1991	2	*	*	NFP
9937	1991	3	*	*	NFP
9937	1991	4	*	*	NFP
9937	1991	5	*	*	NFP
9937	1991	6	PORK	pork	NN
9937	1991	7	GENERAL	GENERAL	NNP
9937	1991	8	CHARACTERISTICS	CHARACTERISTICS	NNP
9937	1991	9	OF	of	IN
9937	1991	10	PORK	PORK	NNP
9937	1991	11	45	45	CD
9937	1991	12	.	.	.
9937	1992	1	PORK	PORK	NNP
9937	1992	2	is	be	VBZ
9937	1992	3	the	the	DT
9937	1992	4	flesh	flesh	NN
9937	1992	5	of	of	IN
9937	1992	6	slaughtered	slaughter	VBN
9937	1992	7	swine	swine	NNS
9937	1992	8	used	use	VBN
9937	1992	9	as	as	IN
9937	1992	10	food	food	NN
9937	1992	11	.	.	.
9937	1993	1	It	-PRON-	PRP
9937	1993	2	is	be	VBZ
9937	1993	3	believed	believe	VBN
9937	1993	4	to	to	TO
9937	1993	5	be	be	VB
9937	1993	6	more	more	RBR
9937	1993	7	indigestible	indigestible	JJ
9937	1993	8	than	than	IN
9937	1993	9	other	other	JJ
9937	1993	10	meats	meat	NNS
9937	1993	11	,	,	,
9937	1993	12	but	but	CC
9937	1993	13	if	if	IN
9937	1993	14	it	-PRON-	PRP
9937	1993	15	is	be	VBZ
9937	1993	16	obtained	obtain	VBN
9937	1993	17	from	from	IN
9937	1993	18	a	a	DT
9937	1993	19	young	young	JJ
9937	1993	20	and	and	CC
9937	1993	21	properly	properly	RB
9937	1993	22	fed	feed	VBN
9937	1993	23	animal	animal	NN
9937	1993	24	,	,	,
9937	1993	25	it	-PRON-	PRP
9937	1993	26	is	be	VBZ
9937	1993	27	not	not	RB
9937	1993	28	only	only	RB
9937	1993	29	digestible	digestible	JJ
9937	1993	30	,	,	,
9937	1993	31	but	but	CC
9937	1993	32	highly	highly	RB
9937	1993	33	appetizing	appetizing	JJ
9937	1993	34	,	,	,
9937	1993	35	and	and	CC
9937	1993	36	,	,	,
9937	1993	37	when	when	WRB
9937	1993	38	eaten	eat	VBN
9937	1993	39	occasionally	occasionally	RB
9937	1993	40	,	,	,
9937	1993	41	it	-PRON-	PRP
9937	1993	42	is	be	VBZ
9937	1993	43	very	very	RB
9937	1993	44	wholesome	wholesome	JJ
9937	1993	45	.	.	.
9937	1994	1	The	the	DT
9937	1994	2	age	age	NN
9937	1994	3	of	of	IN
9937	1994	4	the	the	DT
9937	1994	5	animal	animal	NN
9937	1994	6	from	from	IN
9937	1994	7	which	which	WDT
9937	1994	8	pork	pork	NN
9937	1994	9	is	be	VBZ
9937	1994	10	cut	cut	VBN
9937	1994	11	can	can	MD
9937	1994	12	be	be	VB
9937	1994	13	determined	determine	VBN
9937	1994	14	by	by	IN
9937	1994	15	the	the	DT
9937	1994	16	thickness	thickness	NN
9937	1994	17	of	of	IN
9937	1994	18	the	the	DT
9937	1994	19	skin	skin	NN
9937	1994	20	;	;	:
9937	1994	21	the	the	DT
9937	1994	22	older	old	JJR
9937	1994	23	the	the	DT
9937	1994	24	animal	animal	NN
9937	1994	25	,	,	,
9937	1994	26	the	the	DT
9937	1994	27	thicker	thick	JJR
9937	1994	28	the	the	DT
9937	1994	29	skin	skin	NN
9937	1994	30	.	.	.
9937	1995	1	To	to	TO
9937	1995	2	be	be	VB
9937	1995	3	of	of	IN
9937	1995	4	the	the	DT
9937	1995	5	best	good	JJS
9937	1995	6	kind	kind	NN
9937	1995	7	,	,	,
9937	1995	8	pork	pork	NN
9937	1995	9	should	should	MD
9937	1995	10	have	have	VB
9937	1995	11	pink	pink	NN
9937	1995	12	,	,	,
9937	1995	13	not	not	RB
9937	1995	14	red	red	JJ
9937	1995	15	,	,	,
9937	1995	16	flesh	flesh	NN
9937	1995	17	composed	compose	VBN
9937	1995	18	of	of	IN
9937	1995	19	fine	fine	RB
9937	1995	20	-	-	HYPH
9937	1995	21	grained	grain	VBN
9937	1995	22	tissues	tissue	NNS
9937	1995	23	,	,	,
9937	1995	24	and	and	CC
9937	1995	25	its	-PRON-	PRP$
9937	1995	26	fat	fat	NN
9937	1995	27	,	,	,
9937	1995	28	which	which	WDT
9937	1995	29	,	,	,
9937	1995	30	in	in	IN
9937	1995	31	a	a	DT
9937	1995	32	well	well	RB
9937	1995	33	-	-	HYPH
9937	1995	34	fattened	fatten	VBN
9937	1995	35	animal	animal	NN
9937	1995	36	,	,	,
9937	1995	37	equals	equal	VBZ
9937	1995	38	about	about	RB
9937	1995	39	one	one	CD
9937	1995	40	-	-	HYPH
9937	1995	41	eighth	eighth	JJ
9937	1995	42	of	of	IN
9937	1995	43	the	the	DT
9937	1995	44	entire	entire	JJ
9937	1995	45	weight	weight	NN
9937	1995	46	,	,	,
9937	1995	47	should	should	MD
9937	1995	48	be	be	VB
9937	1995	49	white	white	JJ
9937	1995	50	and	and	CC
9937	1995	51	firm	firm	JJ
9937	1995	52	.	.	.
9937	1996	1	Although	although	IN
9937	1996	2	all	all	DT
9937	1996	3	cuts	cut	NNS
9937	1996	4	of	of	IN
9937	1996	5	pork	pork	NN
9937	1996	6	contain	contain	VBP
9937	1996	7	some	some	DT
9937	1996	8	fat	fat	NN
9937	1996	9	,	,	,
9937	1996	10	the	the	DT
9937	1996	11	proportion	proportion	NN
9937	1996	12	should	should	MD
9937	1996	13	not	not	RB
9937	1996	14	be	be	VB
9937	1996	15	too	too	RB
9937	1996	16	great	great	JJ
9937	1996	17	,	,	,
9937	1996	18	or	or	CC
9937	1996	19	the	the	DT
9937	1996	20	pieces	piece	NNS
9937	1996	21	will	will	MD
9937	1996	22	not	not	RB
9937	1996	23	contain	contain	VB
9937	1996	24	as	as	RB
9937	1996	25	much	much	JJ
9937	1996	26	lean	lean	JJ
9937	1996	27	as	as	IN
9937	1996	28	they	-PRON-	PRP
9937	1996	29	should	should	MD
9937	1996	30	.	.	.
9937	1997	1	However	however	RB
9937	1997	2	,	,	,
9937	1997	3	the	the	DT
9937	1997	4	large	large	JJ
9937	1997	5	amount	amount	NN
9937	1997	6	of	of	IN
9937	1997	7	fat	fat	NN
9937	1997	8	contained	contain	VBN
9937	1997	9	in	in	IN
9937	1997	10	pork	pork	NN
9937	1997	11	makes	make	VBZ
9937	1997	12	its	-PRON-	PRP$
9937	1997	13	food	food	NN
9937	1997	14	value	value	NN
9937	1997	15	higher	high	JJR
9937	1997	16	than	than	IN
9937	1997	17	that	that	DT
9937	1997	18	of	of	IN
9937	1997	19	other	other	JJ
9937	1997	20	meats	meat	NNS
9937	1997	21	,	,	,
9937	1997	22	unless	unless	IN
9937	1997	23	they	-PRON-	PRP
9937	1997	24	are	be	VBP
9937	1997	25	excessively	excessively	RB
9937	1997	26	fat	fat	JJ
9937	1997	27	,	,	,
9937	1997	28	and	and	CC
9937	1997	29	consequently	consequently	RB
9937	1997	30	difficult	difficult	JJ
9937	1997	31	of	of	IN
9937	1997	32	digestion	digestion	NN
9937	1997	33	.	.	.
9937	1998	1	46	46	CD
9937	1998	2	.	.	.
9937	1999	1	One	one	CD
9937	1999	2	of	of	IN
9937	1999	3	the	the	DT
9937	1999	4	chief	chief	JJ
9937	1999	5	advantages	advantage	NNS
9937	1999	6	of	of	IN
9937	1999	7	pork	pork	NN
9937	1999	8	is	be	VBZ
9937	1999	9	that	that	IN
9937	1999	10	about	about	RB
9937	1999	11	nine	nine	CD
9937	1999	12	-	-	HYPH
9937	1999	13	tenths	tenth	NNS
9937	1999	14	of	of	IN
9937	1999	15	the	the	DT
9937	1999	16	entire	entire	JJ
9937	1999	17	dressed	dress	VBN
9937	1999	18	animal	animal	NN
9937	1999	19	may	may	MD
9937	1999	20	be	be	VB
9937	1999	21	preserved	preserve	VBN
9937	1999	22	by	by	IN
9937	1999	23	curing	cure	VBG
9937	1999	24	and	and	CC
9937	1999	25	smoking	smoking	NN
9937	1999	26	.	.	.
9937	2000	1	Originally	originally	RB
9937	2000	2	,	,	,
9937	2000	3	these	these	DT
9937	2000	4	processes	process	NNS
9937	2000	5	required	require	VBD
9937	2000	6	a	a	DT
9937	2000	7	period	period	NN
9937	2000	8	of	of	IN
9937	2000	9	2	2	CD
9937	2000	10	to	to	TO
9937	2000	11	3	3	CD
9937	2000	12	months	month	NNS
9937	2000	13	for	for	IN
9937	2000	14	their	-PRON-	PRP$
9937	2000	15	completion	completion	NN
9937	2000	16	,	,	,
9937	2000	17	but	but	CC
9937	2000	18	they	-PRON-	PRP
9937	2000	19	have	have	VBP
9937	2000	20	gradually	gradually	RB
9937	2000	21	been	be	VBN
9937	2000	22	shortened	shorten	VBN
9937	2000	23	until	until	IN
9937	2000	24	now	now	RB
9937	2000	25	only	only	RB
9937	2000	26	a	a	DT
9937	2000	27	few	few	JJ
9937	2000	28	days	day	NNS
9937	2000	29	are	be	VBP
9937	2000	30	required	require	VBN
9937	2000	31	for	for	IN
9937	2000	32	the	the	DT
9937	2000	33	work	work	NN
9937	2000	34	.	.	.
9937	2001	1	Pork	pork	NN
9937	2001	2	cured	cure	VBN
9937	2001	3	and	and	CC
9937	2001	4	smoked	smoke	VBN
9937	2001	5	by	by	IN
9937	2001	6	the	the	DT
9937	2001	7	new	new	JJ
9937	2001	8	methods	method	NNS
9937	2001	9	,	,	,
9937	2001	10	however	however	RB
9937	2001	11	,	,	,
9937	2001	12	does	do	VBZ
9937	2001	13	not	not	RB
9937	2001	14	possess	possess	VB
9937	2001	15	such	such	JJ
9937	2001	16	excellent	excellent	JJ
9937	2001	17	flavor	flavor	NN
9937	2001	18	and	and	CC
9937	2001	19	such	such	JJ
9937	2001	20	good	good	JJ
9937	2001	21	keeping	keeping	NN
9937	2001	22	qualities	quality	NNS
9937	2001	23	as	as	IN
9937	2001	24	that	that	DT
9937	2001	25	so	so	RB
9937	2001	26	treated	treat	VBN
9937	2001	27	by	by	IN
9937	2001	28	the	the	DT
9937	2001	29	longer	long	JJR
9937	2001	30	process	process	NN
9937	2001	31	.	.	.
9937	2002	1	Any	any	DT
9937	2002	2	one	one	NN
9937	2002	3	who	who	WP
9937	2002	4	has	have	VBZ
9937	2002	5	the	the	DT
9937	2002	6	right	right	JJ
9937	2002	7	storage	storage	NN
9937	2002	8	facilities	facility	NNS
9937	2002	9	to	to	TO
9937	2002	10	care	care	VB
9937	2002	11	for	for	IN
9937	2002	12	the	the	DT
9937	2002	13	meat	meat	NN
9937	2002	14	properly	properly	RB
9937	2002	15	will	will	MD
9937	2002	16	find	find	VB
9937	2002	17	it	-PRON-	PRP
9937	2002	18	much	much	RB
9937	2002	19	more	more	RBR
9937	2002	20	economical	economical	JJ
9937	2002	21	to	to	TO
9937	2002	22	purchase	purchase	VB
9937	2002	23	a	a	DT
9937	2002	24	whole	whole	JJ
9937	2002	25	carcass	carcass	NN
9937	2002	26	or	or	CC
9937	2002	27	a	a	DT
9937	2002	28	part	part	NN
9937	2002	29	of	of	IN
9937	2002	30	one	one	CD
9937	2002	31	and	and	CC
9937	2002	32	then	then	RB
9937	2002	33	salt	salt	NN
9937	2002	34	,	,	,
9937	2002	35	smoke	smoke	NN
9937	2002	36	,	,	,
9937	2002	37	or	or	CC
9937	2002	38	pickle	pickle	VB
9937	2002	39	the	the	DT
9937	2002	40	various	various	JJ
9937	2002	41	pieces	piece	NNS
9937	2002	42	that	that	WDT
9937	2002	43	can	can	MD
9937	2002	44	be	be	VB
9937	2002	45	treated	treat	VBN
9937	2002	46	in	in	IN
9937	2002	47	this	this	DT
9937	2002	48	way	way	NN
9937	2002	49	than	than	IN
9937	2002	50	to	to	TO
9937	2002	51	purchase	purchase	VB
9937	2002	52	this	this	DT
9937	2002	53	meat	meat	NN
9937	2002	54	cut	cut	VBN
9937	2002	55	by	by	IN
9937	2002	56	cut	cut	NN
9937	2002	57	as	as	IN
9937	2002	58	it	-PRON-	PRP
9937	2002	59	is	be	VBZ
9937	2002	60	needed	need	VBN
9937	2002	61	or	or	CC
9937	2002	62	desired	desire	VBN
9937	2002	63	.	.	.
9937	2003	1	CUTS	CUTS	NNP
9937	2003	2	OF	of	IN
9937	2003	3	PORK	PORK	NNP
9937	2003	4	47	47	CD
9937	2003	5	.	.	.
9937	2004	1	NAMES	names	NN
9937	2004	2	OF	of	IN
9937	2004	3	PORK	PORK	NNP
9937	2004	4	CUTS.--The	cuts.--the	NN
9937	2004	5	butcher	butcher	NN
9937	2004	6	usually	usually	RB
9937	2004	7	buys	buy	VBZ
9937	2004	8	a	a	DT
9937	2004	9	whole	whole	JJ
9937	2004	10	carcass	carcass	NN
9937	2004	11	of	of	IN
9937	2004	12	pork	pork	NN
9937	2004	13	.	.	.
9937	2005	1	He	-PRON-	PRP
9937	2005	2	first	first	RB
9937	2005	3	divides	divide	VBZ
9937	2005	4	it	-PRON-	PRP
9937	2005	5	into	into	IN
9937	2005	6	halves	half	NNS
9937	2005	7	by	by	IN
9937	2005	8	splitting	split	VBG
9937	2005	9	it	-PRON-	PRP
9937	2005	10	through	through	IN
9937	2005	11	the	the	DT
9937	2005	12	spine	spine	NN
9937	2005	13	,	,	,
9937	2005	14	and	and	CC
9937	2005	15	then	then	RB
9937	2005	16	cuts	cut	VBZ
9937	2005	17	it	-PRON-	PRP
9937	2005	18	up	up	RP
9937	2005	19	into	into	IN
9937	2005	20	smaller	small	JJR
9937	2005	21	pieces	piece	NNS
9937	2005	22	according	accord	VBG
9937	2005	23	to	to	IN
9937	2005	24	the	the	DT
9937	2005	25	divisions	division	NNS
9937	2005	26	shown	show	VBN
9937	2005	27	in	in	IN
9937	2005	28	Fig	Fig	NNP
9937	2005	29	.	.	.
9937	2006	1	14	14	CD
9937	2006	2	,	,	,
9937	2006	3	which	which	WDT
9937	2006	4	illustrates	illustrate	VBZ
9937	2006	5	the	the	DT
9937	2006	6	outside	outside	NN
9937	2006	7	and	and	CC
9937	2006	8	the	the	DT
9937	2006	9	inside	inside	NN
9937	2006	10	of	of	IN
9937	2006	11	a	a	DT
9937	2006	12	dressed	dressed	JJ
9937	2006	13	hog	hog	NN
9937	2006	14	.	.	.
9937	2007	1	As	as	IN
9937	2007	2	will	will	MD
9937	2007	3	be	be	VB
9937	2007	4	observed	observe	VBN
9937	2007	5	,	,	,
9937	2007	6	the	the	DT
9937	2007	7	method	method	NN
9937	2007	8	of	of	IN
9937	2007	9	cutting	cut	VBG
9937	2007	10	up	up	RP
9937	2007	11	a	a	DT
9937	2007	12	hog	hog	NN
9937	2007	13	differs	differ	VBZ
9937	2007	14	greatly	greatly	RB
9937	2007	15	from	from	IN
9937	2007	16	the	the	DT
9937	2007	17	cutting	cutting	NN
9937	2007	18	of	of	IN
9937	2007	19	the	the	DT
9937	2007	20	animals	animal	NNS
9937	2007	21	already	already	RB
9937	2007	22	studied	study	VBD
9937	2007	23	.	.	.
9937	2008	1	After	after	IN
9937	2008	2	the	the	DT
9937	2008	3	head	head	NN
9937	2008	4	is	be	VBZ
9937	2008	5	removed	remove	VBN
9937	2008	6	,	,	,
9937	2008	7	each	each	DT
9937	2008	8	side	side	NN
9937	2008	9	is	be	VBZ
9937	2008	10	divided	divide	VBN
9937	2008	11	into	into	IN
9937	2008	12	the	the	DT
9937	2008	13	shoulder	shoulder	NN
9937	2008	14	,	,	,
9937	2008	15	clear	clear	VB
9937	2008	16	back	back	RB
9937	2008	17	fat	fat	NN
9937	2008	18	,	,	,
9937	2008	19	ribs	rib	NNS
9937	2008	20	,	,	,
9937	2008	21	loin	loin	NN
9937	2008	22	,	,	,
9937	2008	23	middle	middle	JJ
9937	2008	24	cut	cut	NN
9937	2008	25	,	,	,
9937	2008	26	belly	belly	NN
9937	2008	27	,	,	,
9937	2008	28	ham	ham	NN
9937	2008	29	,	,	,
9937	2008	30	and	and	CC
9937	2008	31	two	two	CD
9937	2008	32	hocks	hock	NNS
9937	2008	33	.	.	.
9937	2009	1	48	48	CD
9937	2009	2	.	.	.
9937	2010	1	USES	use	NNS
9937	2010	2	OF	of	IN
9937	2010	3	PORK	PORK	NNP
9937	2010	4	CUTS.--Hogs	cuts.--hog	NNS
9937	2010	5	are	be	VBP
9937	2010	6	usually	usually	RB
9937	2010	7	fattened	fatten	VBN
9937	2010	8	before	before	IN
9937	2010	9	they	-PRON-	PRP
9937	2010	10	are	be	VBP
9937	2010	11	slaughtered	slaughter	VBN
9937	2010	12	,	,	,
9937	2010	13	and	and	CC
9937	2010	14	as	as	IN
9937	2010	15	a	a	DT
9937	2010	16	result	result	NN
9937	2010	17	there	there	EX
9937	2010	18	is	be	VBZ
9937	2010	19	a	a	DT
9937	2010	20	layer	layer	NN
9937	2010	21	of	of	IN
9937	2010	22	fat	fat	NN
9937	2010	23	under	under	IN
9937	2010	24	the	the	DT
9937	2010	25	skin	skin	NN
9937	2010	26	which	which	WDT
9937	2010	27	is	be	VBZ
9937	2010	28	trimmed	trim	VBN
9937	2010	29	off	off	RP
9937	2010	30	and	and	CC
9937	2010	31	used	use	VBN
9937	2010	32	in	in	IN
9937	2010	33	the	the	DT
9937	2010	34	making	making	NN
9937	2010	35	of	of	IN
9937	2010	36	lard	lard	NN
9937	2010	37	.	.	.
9937	2011	1	The	the	DT
9937	2011	2	best	good	JJS
9937	2011	3	quality	quality	NN
9937	2011	4	of	of	IN
9937	2011	5	lard	lard	NN
9937	2011	6	,	,	,
9937	2011	7	however	however	RB
9937	2011	8	,	,	,
9937	2011	9	is	be	VBZ
9937	2011	10	made	make	VBN
9937	2011	11	from	from	IN
9937	2011	12	the	the	DT
9937	2011	13	fat	fat	NN
9937	2011	14	that	that	WDT
9937	2011	15	surrounds	surround	VBZ
9937	2011	16	the	the	DT
9937	2011	17	kidneys	kidney	NNS
9937	2011	18	.	.	.
9937	2012	1	This	this	DT
9937	2012	2	is	be	VBZ
9937	2012	3	called	call	VBN
9937	2012	4	_	_	NNP
9937	2012	5	leaf	leaf	NN
9937	2012	6	lard	lard	NNP
9937	2012	7	_	_	NNP
9937	2012	8	,	,	,
9937	2012	9	because	because	IN
9937	2012	10	the	the	DT
9937	2012	11	pieces	piece	NNS
9937	2012	12	of	of	IN
9937	2012	13	fat	fat	NN
9937	2012	14	are	be	VBP
9937	2012	15	similar	similar	JJ
9937	2012	16	in	in	IN
9937	2012	17	shape	shape	NN
9937	2012	18	to	to	IN
9937	2012	19	leaves	leave	NNS
9937	2012	20	.	.	.
9937	2013	1	Such	such	JJ
9937	2013	2	lard	lard	NN
9937	2013	3	has	have	VBZ
9937	2013	4	a	a	DT
9937	2013	5	higher	high	JJR
9937	2013	6	melting	melting	NN
9937	2013	7	point	point	NN
9937	2013	8	and	and	CC
9937	2013	9	is	be	VBZ
9937	2013	10	more	more	RBR
9937	2013	11	flaky	flaky	JJ
9937	2013	12	than	than	IN
9937	2013	13	that	that	DT
9937	2013	14	made	make	VBN
9937	2013	15	from	from	IN
9937	2013	16	fat	fat	NN
9937	2013	17	covering	cover	VBG
9937	2013	18	the	the	DT
9937	2013	19	muscles	muscle	NNS
9937	2013	20	.	.	.
9937	2014	1	49	49	CD
9937	2014	2	.	.	.
9937	2015	1	The	the	DT
9937	2015	2	head	head	NN
9937	2015	3	of	of	IN
9937	2015	4	pork	pork	NN
9937	2015	5	does	do	VBZ
9937	2015	6	not	not	RB
9937	2015	7	contain	contain	VB
9937	2015	8	a	a	DT
9937	2015	9	great	great	JJ
9937	2015	10	deal	deal	NN
9937	2015	11	of	of	IN
9937	2015	12	meat	meat	NN
9937	2015	13	,	,	,
9937	2015	14	but	but	CC
9937	2015	15	,	,	,
9937	2015	16	as	as	IN
9937	2015	17	the	the	DT
9937	2015	18	quality	quality	NN
9937	2015	19	of	of	IN
9937	2015	20	this	this	DT
9937	2015	21	meat	meat	NN
9937	2015	22	is	be	VBZ
9937	2015	23	very	very	RB
9937	2015	24	good	good	JJ
9937	2015	25	,	,	,
9937	2015	26	it	-PRON-	PRP
9937	2015	27	is	be	VBZ
9937	2015	28	valuable	valuable	JJ
9937	2015	29	for	for	IN
9937	2015	30	a	a	DT
9937	2015	31	number	number	NN
9937	2015	32	of	of	IN
9937	2015	33	special	special	JJ
9937	2015	34	dishes	dish	NNS
9937	2015	35	,	,	,
9937	2015	36	such	such	JJ
9937	2015	37	as	as	IN
9937	2015	38	headcheese	headcheese	JJ
9937	2015	39	and	and	CC
9937	2015	40	scrapple	scrapple	NN
9937	2015	41	.	.	.
9937	2016	1	The	the	DT
9937	2016	2	hocks	hock	NNS
9937	2016	3	contain	contain	VBP
9937	2016	4	considerable	considerable	JJ
9937	2016	5	gelatine	gelatine	NN
9937	2016	6	,	,	,
9937	2016	7	so	so	IN
9937	2016	8	they	-PRON-	PRP
9937	2016	9	are	be	VBP
9937	2016	10	used	use	VBN
9937	2016	11	for	for	IN
9937	2016	12	dishes	dish	NNS
9937	2016	13	that	that	WDT
9937	2016	14	solidify	solidify	VBP
9937	2016	15	,	,	,
9937	2016	16	or	or	CC
9937	2016	17	become	become	VBP
9937	2016	18	firm	firm	JJ
9937	2016	19	,	,	,
9937	2016	20	after	after	IN
9937	2016	21	they	-PRON-	PRP
9937	2016	22	are	be	VBP
9937	2016	23	made	make	VBN
9937	2016	24	.	.	.
9937	2017	1	[	[	-LRB-
9937	2017	2	Illustration	illustration	NN
9937	2017	3	:	:	:
9937	2017	4	Fig	Fig	NNP
9937	2017	5	.	.	.
9937	2018	1	14	14	CD
9937	2018	2	]	]	-RRB-
9937	2018	3	[	[	-LRB-
9937	2018	4	Illustration	illustration	NN
9937	2018	5	:	:	:
9937	2018	6	FIG	FIG	NNP
9937	2018	7	.	.	.
9937	2019	1	15	15	LS
9937	2019	2	]	]	-RRB-
9937	2019	3	[	[	-LRB-
9937	2019	4	Illustration	illustration	NN
9937	2019	5	:	:	:
9937	2019	6	FIG	FIG	NNP
9937	2019	7	.	.	.
9937	2020	1	16	16	LS
9937	2020	2	]	]	-RRB-
9937	2020	3	[	[	-LRB-
9937	2020	4	Illustration	illustration	NN
9937	2020	5	:	:	:
9937	2020	6	FIG	FIG	NNP
9937	2020	7	.	.	.
9937	2021	1	17	17	CD
9937	2021	2	]	]	-RRB-
9937	2021	3	50	50	CD
9937	2021	4	.	.	.
9937	2022	1	A	a	DT
9937	2022	2	shoulder	shoulder	NN
9937	2022	3	of	of	IN
9937	2022	4	pork	pork	NN
9937	2022	5	cut	cut	VBD
9937	2022	6	roughly	roughly	RB
9937	2022	7	from	from	IN
9937	2022	8	the	the	DT
9937	2022	9	carcass	carcass	NN
9937	2022	10	is	be	VBZ
9937	2022	11	shown	show	VBN
9937	2022	12	in	in	IN
9937	2022	13	Fig	Fig	NNP
9937	2022	14	.	.	.
9937	2023	1	15	15	CD
9937	2023	2	.	.	.
9937	2024	1	This	this	DT
9937	2024	2	piece	piece	NN
9937	2024	3	provides	provide	VBZ
9937	2024	4	both	both	DT
9937	2024	5	roasts	roast	NNS
9937	2024	6	and	and	CC
9937	2024	7	steaks	steak	NNS
9937	2024	8	,	,	,
9937	2024	9	or	or	CC
9937	2024	10	,	,	,
9937	2024	11	when	when	WRB
9937	2024	12	trimmed	trim	VBN
9937	2024	13	,	,	,
9937	2024	14	it	-PRON-	PRP
9937	2024	15	may	may	MD
9937	2024	16	be	be	VB
9937	2024	17	cured	cure	VBN
9937	2024	18	or	or	CC
9937	2024	19	smoked	smoke	VBN
9937	2024	20	.	.	.
9937	2025	1	The	the	DT
9937	2025	2	front	front	JJ
9937	2025	3	leg	leg	NN
9937	2025	4	,	,	,
9937	2025	5	which	which	WDT
9937	2025	6	is	be	VBZ
9937	2025	7	usually	usually	RB
9937	2025	8	cut	cut	VBN
9937	2025	9	to	to	TO
9937	2025	10	include	include	VB
9937	2025	11	the	the	DT
9937	2025	12	lower	low	JJR
9937	2025	13	part	part	NN
9937	2025	14	of	of	IN
9937	2025	15	the	the	DT
9937	2025	16	shoulder	shoulder	NN
9937	2025	17	,	,	,
9937	2025	18	is	be	VBZ
9937	2025	19	shown	show	VBN
9937	2025	20	in	in	IN
9937	2025	21	Fig	Fig	NNP
9937	2025	22	.	.	.
9937	2026	1	16	16	CD
9937	2026	2	.	.	.
9937	2027	1	The	the	DT
9937	2027	2	ribs	rib	NNS
9937	2027	3	inside	inside	IN
9937	2027	4	this	this	DT
9937	2027	5	cut	cut	NN
9937	2027	6	,	,	,
9937	2027	7	when	when	WRB
9937	2027	8	cut	cut	VBN
9937	2027	9	from	from	IN
9937	2027	10	underneath	underneath	RB
9937	2027	11	,	,	,
9937	2027	12	are	be	VBP
9937	2027	13	sold	sell	VBN
9937	2027	14	as	as	IN
9937	2027	15	spareribs	spareribs	NNP
9937	2027	16	.	.	.
9937	2028	1	This	this	DT
9937	2028	2	piece	piece	NN
9937	2028	3	,	,	,
9937	2028	4	as	as	IN
9937	2028	5	shown	show	VBN
9937	2028	6	in	in	IN
9937	2028	7	Fig	Fig	NNP
9937	2028	8	.	.	.
9937	2029	1	17	17	CD
9937	2029	2	,	,	,
9937	2029	3	is	be	VBZ
9937	2029	4	generally	generally	RB
9937	2029	5	trimmed	trim	VBN
9937	2029	6	to	to	TO
9937	2029	7	make	make	VB
9937	2029	8	what	what	WP
9937	2029	9	is	be	VBZ
9937	2029	10	known	know	VBN
9937	2029	11	as	as	IN
9937	2029	12	shoulder	shoulder	NN
9937	2029	13	ham	ham	NN
9937	2029	14	.	.	.
9937	2030	1	[	[	-LRB-
9937	2030	2	Illustration	illustration	NN
9937	2030	3	:	:	:
9937	2030	4	FIG	FIG	NNP
9937	2030	5	.	.	.
9937	2031	1	18	18	CD
9937	2031	2	]	]	-RRB-
9937	2031	3	51	51	CD
9937	2031	4	.	.	.
9937	2032	1	The	the	DT
9937	2032	2	ribs	rib	NNS
9937	2032	3	and	and	CC
9937	2032	4	the	the	DT
9937	2032	5	loin	loin	NN
9937	2032	6	cut	cut	VBD
9937	2032	7	in	in	IN
9937	2032	8	one	one	CD
9937	2032	9	piece	piece	NN
9937	2032	10	are	be	VBP
9937	2032	11	shown	show	VBN
9937	2032	12	in	in	IN
9937	2032	13	Fig	Fig	NNP
9937	2032	14	.	.	.
9937	2033	1	18	18	CD
9937	2033	2	.	.	.
9937	2034	1	From	from	IN
9937	2034	2	this	this	DT
9937	2034	3	piece	piece	NN
9937	2034	4	are	be	VBP
9937	2034	5	obtained	obtain	VBN
9937	2034	6	the	the	DT
9937	2034	7	most	most	RBS
9937	2034	8	desirable	desirable	JJ
9937	2034	9	chops	chop	NNS
9937	2034	10	and	and	CC
9937	2034	11	roasts	roast	NNS
9937	2034	12	.	.	.
9937	2035	1	When	when	WRB
9937	2035	2	a	a	DT
9937	2035	3	roast	roast	NN
9937	2035	4	is	be	VBZ
9937	2035	5	desired	desire	VBN
9937	2035	6	,	,	,
9937	2035	7	the	the	DT
9937	2035	8	rib	rib	NN
9937	2035	9	bones	bone	NNS
9937	2035	10	are	be	VBP
9937	2035	11	removed	remove	VBN
9937	2035	12	from	from	IN
9937	2035	13	the	the	DT
9937	2035	14	rib	rib	NN
9937	2035	15	cut	cut	NN
9937	2035	16	,	,	,
9937	2035	17	which	which	WDT
9937	2035	18	then	then	RB
9937	2035	19	resembles	resemble	VBZ
9937	2035	20	the	the	DT
9937	2035	21	piece	piece	NN
9937	2035	22	shown	show	VBN
9937	2035	23	in	in	IN
9937	2035	24	Fig	Fig	NNP
9937	2035	25	.	.	.
9937	2036	1	19	19	CD
9937	2036	2	.	.	.
9937	2037	1	Directly	directly	RB
9937	2037	2	under	under	IN
9937	2037	3	the	the	DT
9937	2037	4	backbone	backbone	NN
9937	2037	5	in	in	IN
9937	2037	6	these	these	DT
9937	2037	7	cuts	cut	NNS
9937	2037	8	is	be	VBZ
9937	2037	9	the	the	DT
9937	2037	10	tenderest	tender	JJS
9937	2037	11	piece	piece	NN
9937	2037	12	of	of	IN
9937	2037	13	pork	pork	NN
9937	2037	14	to	to	TO
9937	2037	15	be	be	VB
9937	2037	16	had	have	VBN
9937	2037	17	.	.	.
9937	2038	1	When	when	WRB
9937	2038	2	this	this	DT
9937	2038	3	is	be	VBZ
9937	2038	4	removed	remove	VBN
9937	2038	5	in	in	IN
9937	2038	6	one	one	CD
9937	2038	7	piece	piece	NN
9937	2038	8	,	,	,
9937	2038	9	it	-PRON-	PRP
9937	2038	10	is	be	VBZ
9937	2038	11	,	,	,
9937	2038	12	as	as	IN
9937	2038	13	in	in	IN
9937	2038	14	beef	beef	NN
9937	2038	15	,	,	,
9937	2038	16	called	call	VBD
9937	2038	17	the	the	DT
9937	2038	18	_	_	NNP
9937	2038	19	tenderloin	tenderloin	JJ
9937	2038	20	_	_	NNP
9937	2038	21	.	.	.
9937	2039	1	Very	very	RB
9937	2039	2	often	often	RB
9937	2039	3	,	,	,
9937	2039	4	however	however	RB
9937	2039	5	,	,	,
9937	2039	6	it	-PRON-	PRP
9937	2039	7	is	be	VBZ
9937	2039	8	left	leave	VBN
9937	2039	9	in	in	RP
9937	2039	10	to	to	TO
9937	2039	11	be	be	VB
9937	2039	12	cut	cut	VBN
9937	2039	13	up	up	RP
9937	2039	14	with	with	IN
9937	2039	15	the	the	DT
9937	2039	16	rest	rest	NN
9937	2039	17	of	of	IN
9937	2039	18	the	the	DT
9937	2039	19	loin	loin	NN
9937	2039	20	.	.	.
9937	2040	1	[	[	-LRB-
9937	2040	2	Illustration	illustration	NN
9937	2040	3	:	:	:
9937	2040	4	FIG	FIG	NNP
9937	2040	5	.	.	.
9937	2041	1	19	19	CD
9937	2041	2	]	]	-RRB-
9937	2041	3	52	52	CD
9937	2041	4	.	.	.
9937	2042	1	The	the	DT
9937	2042	2	middle	middle	JJ
9937	2042	3	cut	cut	NN
9937	2042	4	is	be	VBZ
9937	2042	5	commonly	commonly	RB
9937	2042	6	used	use	VBN
9937	2042	7	for	for	IN
9937	2042	8	bacon	bacon	NN
9937	2042	9	,	,	,
9937	2042	10	while	while	IN
9937	2042	11	the	the	DT
9937	2042	12	belly	belly	NN
9937	2042	13	is	be	VBZ
9937	2042	14	most	most	RBS
9937	2042	15	suitable	suitable	JJ
9937	2042	16	for	for	IN
9937	2042	17	salt	salt	NN
9937	2042	18	pork	pork	NN
9937	2042	19	.	.	.
9937	2043	1	These	these	DT
9937	2043	2	two	two	CD
9937	2043	3	cuts	cut	NNS
9937	2043	4	consist	consist	VBP
9937	2043	5	of	of	IN
9937	2043	6	large	large	JJ
9937	2043	7	quantities	quantity	NNS
9937	2043	8	of	of	IN
9937	2043	9	fat	fat	NN
9937	2043	10	and	and	CC
9937	2043	11	only	only	JJ
9937	2043	12	narrow	narrow	JJ
9937	2043	13	layers	layer	NNS
9937	2043	14	of	of	IN
9937	2043	15	lean	lean	NNP
9937	2043	16	.	.	.
9937	2044	1	They	-PRON-	PRP
9937	2044	2	are	be	VBP
9937	2044	3	especially	especially	RB
9937	2044	4	valuable	valuable	JJ
9937	2044	5	for	for	IN
9937	2044	6	enriching	enriching	NN
9937	2044	7	and	and	CC
9937	2044	8	flavoring	flavor	VBG
9937	2044	9	foods	food	NNS
9937	2044	10	,	,	,
9937	2044	11	such	such	JJ
9937	2044	12	as	as	IN
9937	2044	13	beans	bean	NNS
9937	2044	14	,	,	,
9937	2044	15	that	that	WDT
9937	2044	16	are	be	VBP
9937	2044	17	neither	neither	RB
9937	2044	18	rich	rich	JJ
9937	2044	19	in	in	IN
9937	2044	20	fat	fat	NN
9937	2044	21	nor	nor	CC
9937	2044	22	highly	highly	RB
9937	2044	23	flavored	flavor	VBN
9937	2044	24	.	.	.
9937	2045	1	[	[	-LRB-
9937	2045	2	Illustration	illustration	NN
9937	2045	3	:	:	:
9937	2045	4	FIG	FIG	NNP
9937	2045	5	.	.	.
9937	2046	1	20	20	CD
9937	2046	2	]	]	-RRB-
9937	2046	3	53	53	CD
9937	2046	4	.	.	.
9937	2047	1	The	the	DT
9937	2047	2	hind	hind	NN
9937	2047	3	leg	leg	NN
9937	2047	4	,	,	,
9937	2047	5	or	or	CC
9937	2047	6	untrimmed	untrimmed	NNP
9937	2047	7	ham	ham	NNP
9937	2047	8	,	,	,
9937	2047	9	just	just	RB
9937	2047	10	as	as	IN
9937	2047	11	it	-PRON-	PRP
9937	2047	12	is	be	VBZ
9937	2047	13	cut	cut	VBN
9937	2047	14	from	from	IN
9937	2047	15	the	the	DT
9937	2047	16	carcass	carcass	NN
9937	2047	17	,	,	,
9937	2047	18	is	be	VBZ
9937	2047	19	shown	show	VBN
9937	2047	20	in	in	IN
9937	2047	21	Fig	Fig	NNP
9937	2047	22	.	.	.
9937	2048	1	20	20	CD
9937	2048	2	.	.	.
9937	2049	1	When	when	WRB
9937	2049	2	this	this	DT
9937	2049	3	piece	piece	NN
9937	2049	4	is	be	VBZ
9937	2049	5	trimmed	trim	VBN
9937	2049	6	and	and	CC
9937	2049	7	ready	ready	JJ
9937	2049	8	for	for	IN
9937	2049	9	curing	cure	VBG
9937	2049	10	or	or	CC
9937	2049	11	for	for	IN
9937	2049	12	roasting	roasting	NN
9937	2049	13	,	,	,
9937	2049	14	it	-PRON-	PRP
9937	2049	15	appears	appear	VBZ
9937	2049	16	as	as	IN
9937	2049	17	shown	show	VBN
9937	2049	18	in	in	IN
9937	2049	19	Fig	Fig	NNP
9937	2049	20	.	.	.
9937	2050	1	21	21	CD
9937	2050	2	.	.	.
9937	2051	1	As	as	IN
9937	2051	2	will	will	MD
9937	2051	3	be	be	VB
9937	2051	4	noticed	notice	VBN
9937	2051	5	,	,	,
9937	2051	6	the	the	DT
9937	2051	7	outside	outside	JJ
9937	2051	8	skin	skin	NN
9937	2051	9	,	,	,
9937	2051	10	or	or	CC
9937	2051	11	rind	rind	NN
9937	2051	12	,	,	,
9937	2051	13	is	be	VBZ
9937	2051	14	not	not	RB
9937	2051	15	removed	remove	VBN
9937	2051	16	from	from	IN
9937	2051	17	either	either	CC
9937	2051	18	the	the	DT
9937	2051	19	shoulder	shoulder	NN
9937	2051	20	or	or	CC
9937	2051	21	the	the	DT
9937	2051	22	ham	ham	NN
9937	2051	23	.	.	.
9937	2052	1	[	[	-LRB-
9937	2052	2	Illustration	illustration	NN
9937	2052	3	:	:	:
9937	2052	4	FIG	FIG	NNP
9937	2052	5	.	.	.
9937	2053	1	21	21	CD
9937	2053	2	]	]	-RRB-
9937	2053	3	54	54	CD
9937	2053	4	.	.	.
9937	2054	1	TABLE	TABLE	NNS
9937	2054	2	OF	of	IN
9937	2054	3	PORK	PORK	NNP
9937	2054	4	CUTS.--As	cuts.--as	CD
9937	2054	5	is	be	VBZ
9937	2054	6	done	do	VBN
9937	2054	7	in	in	IN
9937	2054	8	explaining	explain	VBG
9937	2054	9	the	the	DT
9937	2054	10	meats	meat	NNS
9937	2054	11	that	that	WDT
9937	2054	12	have	have	VBP
9937	2054	13	been	be	VBN
9937	2054	14	considered	consider	VBN
9937	2054	15	previously	previously	RB
9937	2054	16	,	,	,
9937	2054	17	there	there	EX
9937	2054	18	is	be	VBZ
9937	2054	19	here	here	RB
9937	2054	20	presented	present	VBN
9937	2054	21	a	a	DT
9937	2054	22	table	table	NN
9937	2054	23	,	,	,
9937	2054	24	designated	designate	VBN
9937	2054	25	as	as	IN
9937	2054	26	Table	Table	NNP
9937	2054	27	III	III	NNP
9937	2054	28	,	,	,
9937	2054	29	that	that	WDT
9937	2054	30	gives	give	VBZ
9937	2054	31	the	the	DT
9937	2054	32	names	name	NNS
9937	2054	33	of	of	IN
9937	2054	34	the	the	DT
9937	2054	35	pork	pork	NN
9937	2054	36	cuts	cut	NNS
9937	2054	37	and	and	CC
9937	2054	38	the	the	DT
9937	2054	39	uses	use	NNS
9937	2054	40	to	to	TO
9937	2054	41	which	which	WDT
9937	2054	42	they	-PRON-	PRP
9937	2054	43	may	may	MD
9937	2054	44	be	be	VB
9937	2054	45	put	put	VBN
9937	2054	46	.	.	.
9937	2055	1	This	this	DT
9937	2055	2	table	table	NN
9937	2055	3	will	will	MD
9937	2055	4	assist	assist	VB
9937	2055	5	the	the	DT
9937	2055	6	housewife	housewife	NN
9937	2055	7	materially	materially	RB
9937	2055	8	in	in	IN
9937	2055	9	learning	learn	VBG
9937	2055	10	the	the	DT
9937	2055	11	names	name	NNS
9937	2055	12	and	and	CC
9937	2055	13	uses	use	NNS
9937	2055	14	of	of	IN
9937	2055	15	the	the	DT
9937	2055	16	various	various	JJ
9937	2055	17	cuts	cut	NNS
9937	2055	18	of	of	IN
9937	2055	19	pork	pork	NN
9937	2055	20	.	.	.
9937	2056	1	TABLE	TABLE	NNP
9937	2056	2	III	iii	CD
9937	2056	3	NAMES	names	NN
9937	2056	4	AND	and	CC
9937	2056	5	USES	use	NNS
9937	2056	6	OF	of	IN
9937	2056	7	PORK	PORK	NNP
9937	2056	8	CUTS	cut	NNS
9937	2056	9	NAMES	names	NN
9937	2056	10	OF	of	IN
9937	2056	11	CUTS	cuts	NN
9937	2056	12	USES	use	NNS
9937	2056	13	OF	of	IN
9937	2056	14	CUTS	CUTS	NNP
9937	2056	15	Head	Head	NNP
9937	2056	16	Headcheese	Headcheese	NNP
9937	2056	17	,	,	,
9937	2056	18	boiling	boil	VBG
9937	2056	19	,	,	,
9937	2056	20	baking	bake	VBG
9937	2056	21	Shoulder	Shoulder	NNP
9937	2056	22	Steaks	Steaks	NNP
9937	2056	23	,	,	,
9937	2056	24	roasting	roast	VBG
9937	2056	25	,	,	,
9937	2056	26	curing	cure	VBG
9937	2056	27	,	,	,
9937	2056	28	smoking	smoke	VBG
9937	2056	29	Spareribs	Spareribs	NNP
9937	2056	30	Roasting	Roasting	NNP
9937	2056	31	,	,	,
9937	2056	32	boiling	boil	VBG
9937	2056	33	Belly	Belly	NNP
9937	2056	34	Salt	Salt	NNP
9937	2056	35	pork	pork	NN
9937	2056	36	,	,	,
9937	2056	37	curing	cure	VBG
9937	2056	38	Middle	middle	JJ
9937	2056	39	cut	cut	NN
9937	2056	40	Bacon	Bacon	NNP
9937	2056	41	,	,	,
9937	2056	42	curing	cure	VBG
9937	2056	43	,	,	,
9937	2056	44	smoking	smoke	VBG
9937	2056	45	Ribs	Ribs	NNP
9937	2056	46	Chops	Chops	NNP
9937	2056	47	,	,	,
9937	2056	48	roasting	roast	VBG
9937	2056	49	Loin	Loin	NNP
9937	2056	50	Chops	Chops	NNP
9937	2056	51	,	,	,
9937	2056	52	roasting	roast	VBG
9937	2056	53	Ham	Ham	NNP
9937	2056	54	Roasting	Roasting	NNP
9937	2056	55	,	,	,
9937	2056	56	curing	cure	VBG
9937	2056	57	,	,	,
9937	2056	58	smoking	smoke	VBG
9937	2056	59	Back	back	RB
9937	2056	60	fat	fat	NN
9937	2056	61	Lard	Lard	NNP
9937	2056	62	Hock	Hock	NNP
9937	2056	63	Boiling	Boiling	NNP
9937	2056	64	,	,	,
9937	2056	65	making	make	VBG
9937	2056	66	jelly	jelly	JJ
9937	2056	67	Internal	internal	JJ
9937	2056	68	organs	organ	NNS
9937	2056	69	and	and	CC
9937	2056	70	trimmings	trimming	NNS
9937	2056	71	Sausage	sausage	NN
9937	2056	72	*	*	NFP
9937	2056	73	*	*	NFP
9937	2056	74	*	*	NFP
9937	2056	75	*	*	NFP
9937	2056	76	*	*	NFP
9937	2056	77	COOKING	cooking	NN
9937	2056	78	OF	of	IN
9937	2056	79	PORK	PORK	NNP
9937	2056	80	FRESH	FRESH	NNP
9937	2056	81	PORK	PORK	NNP
9937	2056	82	AND	and	CC
9937	2056	83	ITS	its	PRP$
9937	2056	84	PREPARATION	preparation	NN
9937	2056	85	55	55	CD
9937	2056	86	.	.	.
9937	2057	1	ROAST	ROAST	NNP
9937	2057	2	PORK.--In	PORK.--In	NNP
9937	2057	3	the	the	DT
9937	2057	4	preparation	preparation	NN
9937	2057	5	of	of	IN
9937	2057	6	pork	pork	NN
9937	2057	7	for	for	IN
9937	2057	8	the	the	DT
9937	2057	9	table	table	NN
9937	2057	10	,	,	,
9937	2057	11	and	and	CC
9937	2057	12	a	a	DT
9937	2057	13	roast	roast	NN
9937	2057	14	in	in	IN
9937	2057	15	particular	particular	JJ
9937	2057	16	,	,	,
9937	2057	17	several	several	JJ
9937	2057	18	points	point	NNS
9937	2057	19	must	must	MD
9937	2057	20	be	be	VB
9937	2057	21	taken	take	VBN
9937	2057	22	into	into	IN
9937	2057	23	consideration	consideration	NN
9937	2057	24	.	.	.
9937	2058	1	Unlike	unlike	IN
9937	2058	2	beef	beef	NN
9937	2058	3	,	,	,
9937	2058	4	which	which	WDT
9937	2058	5	is	be	VBZ
9937	2058	6	often	often	RB
9937	2058	7	served	serve	VBN
9937	2058	8	rare	rare	JJ
9937	2058	9	,	,	,
9937	2058	10	pork	pork	NN
9937	2058	11	must	must	MD
9937	2058	12	be	be	VB
9937	2058	13	well	well	RB
9937	2058	14	done	do	VBN
9937	2058	15	in	in	IN
9937	2058	16	order	order	NN
9937	2058	17	to	to	TO
9937	2058	18	be	be	VB
9937	2058	19	satisfactory	satisfactory	JJ
9937	2058	20	.	.	.
9937	2059	1	Rare	rare	JJ
9937	2059	2	pork	pork	NN
9937	2059	3	to	to	IN
9937	2059	4	most	most	JJS
9937	2059	5	persons	person	NNS
9937	2059	6	is	be	VBZ
9937	2059	7	repulsive	repulsive	JJ
9937	2059	8	.	.	.
9937	2060	1	Also	also	RB
9937	2060	2	,	,	,
9937	2060	3	as	as	IN
9937	2060	4	a	a	DT
9937	2060	5	large	large	JJ
9937	2060	6	part	part	NN
9937	2060	7	of	of	IN
9937	2060	8	the	the	DT
9937	2060	9	surface	surface	NN
9937	2060	10	of	of	IN
9937	2060	11	a	a	DT
9937	2060	12	pork	pork	NN
9937	2060	13	roast	roast	NN
9937	2060	14	,	,	,
9937	2060	15	especially	especially	RB
9937	2060	16	one	one	CD
9937	2060	17	cut	cut	VBD
9937	2060	18	from	from	IN
9937	2060	19	the	the	DT
9937	2060	20	shoulder	shoulder	NN
9937	2060	21	,	,	,
9937	2060	22	loin	loin	NNP
9937	2060	23	,	,	,
9937	2060	24	or	or	CC
9937	2060	25	ribs	ribs	NNP
9937	2060	26	,	,	,
9937	2060	27	is	be	VBZ
9937	2060	28	covered	cover	VBN
9937	2060	29	with	with	IN
9937	2060	30	a	a	DT
9937	2060	31	layer	layer	NN
9937	2060	32	of	of	IN
9937	2060	33	fat	fat	NN
9937	2060	34	,	,	,
9937	2060	35	pork	pork	NN
9937	2060	36	does	do	VBZ
9937	2060	37	not	not	RB
9937	2060	38	have	have	VB
9937	2060	39	to	to	TO
9937	2060	40	be	be	VB
9937	2060	41	seared	sear	VBN
9937	2060	42	to	to	TO
9937	2060	43	prevent	prevent	VB
9937	2060	44	the	the	DT
9937	2060	45	loss	loss	NN
9937	2060	46	of	of	IN
9937	2060	47	juice	juice	NN
9937	2060	48	,	,	,
9937	2060	49	nor	nor	CC
9937	2060	50	does	do	VBZ
9937	2060	51	it	-PRON-	PRP
9937	2060	52	have	have	VB
9937	2060	53	to	to	TO
9937	2060	54	be	be	VB
9937	2060	55	put	put	VBN
9937	2060	56	into	into	IN
9937	2060	57	such	such	PDT
9937	2060	58	a	a	DT
9937	2060	59	hot	hot	JJ
9937	2060	60	oven	oven	NN
9937	2060	61	as	as	IN
9937	2060	62	that	that	DT
9937	2060	63	required	require	VBD
9937	2060	64	for	for	IN
9937	2060	65	beef	beef	NN
9937	2060	66	.	.	.
9937	2061	1	In	in	IN
9937	2061	2	fact	fact	NN
9937	2061	3	,	,	,
9937	2061	4	if	if	IN
9937	2061	5	the	the	DT
9937	2061	6	temperature	temperature	NN
9937	2061	7	of	of	IN
9937	2061	8	the	the	DT
9937	2061	9	oven	oven	NN
9937	2061	10	is	be	VBZ
9937	2061	11	very	very	RB
9937	2061	12	high	high	JJ
9937	2061	13	,	,	,
9937	2061	14	the	the	DT
9937	2061	15	outside	outside	NN
9937	2061	16	will	will	MD
9937	2061	17	finish	finish	VB
9937	2061	18	cooking	cooking	NN
9937	2061	19	before	before	IN
9937	2061	20	the	the	DT
9937	2061	21	heat	heat	NN
9937	2061	22	has	have	VBZ
9937	2061	23	had	have	VBN
9937	2061	24	a	a	DT
9937	2061	25	chance	chance	NN
9937	2061	26	to	to	TO
9937	2061	27	penetrate	penetrate	VB
9937	2061	28	sufficiently	sufficiently	RB
9937	2061	29	to	to	TO
9937	2061	30	cook	cook	VB
9937	2061	31	the	the	DT
9937	2061	32	center	center	NN
9937	2061	33	.	.	.
9937	2062	1	While	while	IN
9937	2062	2	this	this	DT
9937	2062	3	makes	make	VBZ
9937	2062	4	no	no	DT
9937	2062	5	difference	difference	NN
9937	2062	6	with	with	IN
9937	2062	7	meat	meat	NN
9937	2062	8	that	that	WDT
9937	2062	9	does	do	VBZ
9937	2062	10	not	not	RB
9937	2062	11	need	need	VB
9937	2062	12	to	to	TO
9937	2062	13	be	be	VB
9937	2062	14	thoroughly	thoroughly	RB
9937	2062	15	cooked	cook	VBN
9937	2062	16	,	,	,
9937	2062	17	it	-PRON-	PRP
9937	2062	18	is	be	VBZ
9937	2062	19	a	a	DT
9937	2062	20	decided	decided	JJ
9937	2062	21	disadvantage	disadvantage	NN
9937	2062	22	in	in	IN
9937	2062	23	the	the	DT
9937	2062	24	case	case	NN
9937	2062	25	of	of	IN
9937	2062	26	pork	pork	NN
9937	2062	27	.	.	.
9937	2063	1	56	56	CD
9937	2063	2	.	.	.
9937	2064	1	When	when	WRB
9937	2064	2	a	a	DT
9937	2064	3	shoulder	shoulder	NN
9937	2064	4	of	of	IN
9937	2064	5	pork	pork	NN
9937	2064	6	is	be	VBZ
9937	2064	7	to	to	TO
9937	2064	8	be	be	VB
9937	2064	9	roasted	roast	VBN
9937	2064	10	,	,	,
9937	2064	11	it	-PRON-	PRP
9937	2064	12	makes	make	VBZ
9937	2064	13	a	a	DT
9937	2064	14	very	very	RB
9937	2064	15	satisfactory	satisfactory	JJ
9937	2064	16	dish	dish	NN
9937	2064	17	if	if	IN
9937	2064	18	it	-PRON-	PRP
9937	2064	19	is	be	VBZ
9937	2064	20	boned	bone	VBN
9937	2064	21	and	and	CC
9937	2064	22	stuffed	stuff	VBN
9937	2064	23	before	before	IN
9937	2064	24	roasting	roast	VBG
9937	2064	25	.	.	.
9937	2065	1	To	to	TO
9937	2065	2	bone	bone	VB
9937	2065	3	such	such	PDT
9937	2065	4	a	a	DT
9937	2065	5	piece	piece	NN
9937	2065	6	,	,	,
9937	2065	7	run	run	VB
9937	2065	8	a	a	DT
9937	2065	9	long	long	JJ
9937	2065	10	,	,	,
9937	2065	11	narrow	narrow	JJ
9937	2065	12	knife	knife	NN
9937	2065	13	all	all	RB
9937	2065	14	around	around	IN
9937	2065	15	the	the	DT
9937	2065	16	bone	bone	NN
9937	2065	17	and	and	CC
9937	2065	18	cut	cut	VBD
9937	2065	19	it	-PRON-	PRP
9937	2065	20	loose	loose	JJ
9937	2065	21	;	;	:
9937	2065	22	then	then	RB
9937	2065	23	pick	pick	VB
9937	2065	24	up	up	RP
9937	2065	25	the	the	DT
9937	2065	26	bone	bone	NN
9937	2065	27	by	by	IN
9937	2065	28	one	one	CD
9937	2065	29	end	end	NN
9937	2065	30	and	and	CC
9937	2065	31	shake	shake	VB
9937	2065	32	it	-PRON-	PRP
9937	2065	33	until	until	IN
9937	2065	34	it	-PRON-	PRP
9937	2065	35	will	will	MD
9937	2065	36	pull	pull	VB
9937	2065	37	out	out	RP
9937	2065	38	.	.	.
9937	2066	1	Fill	fill	VB
9937	2066	2	the	the	DT
9937	2066	3	opening	opening	NN
9937	2066	4	thus	thus	RB
9937	2066	5	formed	form	VBN
9937	2066	6	with	with	IN
9937	2066	7	bread	bread	NN
9937	2066	8	or	or	CC
9937	2066	9	cracker	cracker	NN
9937	2066	10	stuffing	stuffing	NN
9937	2066	11	.	.	.
9937	2067	1	If	if	IN
9937	2067	2	an	an	DT
9937	2067	3	especially	especially	RB
9937	2067	4	inviting	inviting	JJ
9937	2067	5	roast	roast	NN
9937	2067	6	of	of	IN
9937	2067	7	pork	pork	NN
9937	2067	8	is	be	VBZ
9937	2067	9	desired	desire	VBN
9937	2067	10	,	,	,
9937	2067	11	a	a	DT
9937	2067	12	_	_	NNP
9937	2067	13	crown	crown	NN
9937	2067	14	roast	roast	NN
9937	2067	15	_	_	NNP
9937	2067	16	should	should	MD
9937	2067	17	be	be	VB
9937	2067	18	selected	select	VBN
9937	2067	19	,	,	,
9937	2067	20	for	for	IN
9937	2067	21	this	this	DT
9937	2067	22	is	be	VBZ
9937	2067	23	just	just	RB
9937	2067	24	as	as	RB
9937	2067	25	attractive	attractive	JJ
9937	2067	26	as	as	IN
9937	2067	27	a	a	DT
9937	2067	28	crown	crown	NN
9937	2067	29	roast	roast	NN
9937	2067	30	of	of	IN
9937	2067	31	lamb	lamb	NNP
9937	2067	32	.	.	.
9937	2068	1	It	-PRON-	PRP
9937	2068	2	is	be	VBZ
9937	2068	3	made	make	VBN
9937	2068	4	by	by	IN
9937	2068	5	cutting	cut	VBG
9937	2068	6	corresponding	correspond	VBG
9937	2068	7	pieces	piece	NNS
9937	2068	8	from	from	IN
9937	2068	9	each	each	DT
9937	2068	10	side	side	NN
9937	2068	11	of	of	IN
9937	2068	12	the	the	DT
9937	2068	13	rib	rib	NN
9937	2068	14	piece	piece	NN
9937	2068	15	,	,	,
9937	2068	16	trimming	trim	VBG
9937	2068	17	the	the	DT
9937	2068	18	bones	bone	NNS
9937	2068	19	clean	clean	JJ
9937	2068	20	as	as	RB
9937	2068	21	far	far	RB
9937	2068	22	back	back	RB
9937	2068	23	as	as	IN
9937	2068	24	the	the	DT
9937	2068	25	lean	lean	JJ
9937	2068	26	part	part	NN
9937	2068	27	of	of	IN
9937	2068	28	the	the	DT
9937	2068	29	chops	chop	NNS
9937	2068	30	,	,	,
9937	2068	31	and	and	CC
9937	2068	32	fastening	fasten	VBG
9937	2068	33	the	the	DT
9937	2068	34	pieces	piece	NNS
9937	2068	35	together	together	RB
9937	2068	36	.	.	.
9937	2069	1	A	a	DT
9937	2069	2	garnish	garnish	NN
9937	2069	3	of	of	IN
9937	2069	4	fried	fry	VBN
9937	2069	5	apple	apple	NN
9937	2069	6	rings	ring	NNS
9937	2069	7	is	be	VBZ
9937	2069	8	very	very	RB
9937	2069	9	attractive	attractive	JJ
9937	2069	10	for	for	IN
9937	2069	11	such	such	PDT
9937	2069	12	a	a	DT
9937	2069	13	roast	roast	NN
9937	2069	14	.	.	.
9937	2070	1	57	57	CD
9937	2070	2	.	.	.
9937	2071	1	To	to	TO
9937	2071	2	cook	cook	VB
9937	2071	3	a	a	DT
9937	2071	4	roast	roast	NN
9937	2071	5	of	of	IN
9937	2071	6	any	any	DT
9937	2071	7	of	of	IN
9937	2071	8	these	these	DT
9937	2071	9	varieties	variety	NNS
9937	2071	10	,	,	,
9937	2071	11	wipe	wipe	VB
9937	2071	12	the	the	DT
9937	2071	13	meat	meat	NN
9937	2071	14	thoroughly	thoroughly	RB
9937	2071	15	,	,	,
9937	2071	16	dredge	dredge	VB
9937	2071	17	it	-PRON-	PRP
9937	2071	18	with	with	IN
9937	2071	19	flour	flour	NN
9937	2071	20	,	,	,
9937	2071	21	salt	salt	NN
9937	2071	22	,	,	,
9937	2071	23	and	and	CC
9937	2071	24	pepper	pepper	NN
9937	2071	25	,	,	,
9937	2071	26	and	and	CC
9937	2071	27	place	place	VB
9937	2071	28	it	-PRON-	PRP
9937	2071	29	on	on	IN
9937	2071	30	a	a	DT
9937	2071	31	rack	rack	NN
9937	2071	32	in	in	IN
9937	2071	33	a	a	DT
9937	2071	34	dripping	dripping	JJ
9937	2071	35	pan	pan	NN
9937	2071	36	.	.	.
9937	2072	1	Bake	bake	VB
9937	2072	2	about	about	RB
9937	2072	3	3	3	CD
9937	2072	4	hours	hour	NNS
9937	2072	5	,	,	,
9937	2072	6	depending	depend	VBG
9937	2072	7	on	on	IN
9937	2072	8	the	the	DT
9937	2072	9	size	size	NN
9937	2072	10	of	of	IN
9937	2072	11	the	the	DT
9937	2072	12	roast	roast	NN
9937	2072	13	,	,	,
9937	2072	14	and	and	CC
9937	2072	15	baste	baste	NNP
9937	2072	16	every	every	DT
9937	2072	17	15	15	CD
9937	2072	18	minutes	minute	NNS
9937	2072	19	with	with	IN
9937	2072	20	fat	fat	NN
9937	2072	21	from	from	IN
9937	2072	22	the	the	DT
9937	2072	23	bottom	bottom	NN
9937	2072	24	of	of	IN
9937	2072	25	the	the	DT
9937	2072	26	dripping	drip	VBG
9937	2072	27	pan	pan	NN
9937	2072	28	.	.	.
9937	2073	1	After	after	IN
9937	2073	2	the	the	DT
9937	2073	3	roast	roast	NN
9937	2073	4	is	be	VBZ
9937	2073	5	removed	remove	VBN
9937	2073	6	from	from	IN
9937	2073	7	the	the	DT
9937	2073	8	roasting	roast	VBG
9937	2073	9	pan	pan	NN
9937	2073	10	,	,	,
9937	2073	11	make	make	VB
9937	2073	12	a	a	DT
9937	2073	13	gravy	gravy	NN
9937	2073	14	as	as	IN
9937	2073	15	for	for	IN
9937	2073	16	any	any	DT
9937	2073	17	other	other	JJ
9937	2073	18	roast	roast	NN
9937	2073	19	.	.	.
9937	2074	1	Serve	serve	VB
9937	2074	2	with	with	IN
9937	2074	3	apple	apple	NN
9937	2074	4	sauce	sauce	NN
9937	2074	5	,	,	,
9937	2074	6	baked	bake	VBN
9937	2074	7	apples	apple	NNS
9937	2074	8	,	,	,
9937	2074	9	cranberry	cranberry	NN
9937	2074	10	sauce	sauce	NN
9937	2074	11	,	,	,
9937	2074	12	chilli	chilli	NN
9937	2074	13	sauce	sauce	NN
9937	2074	14	,	,	,
9937	2074	15	pickles	pickle	NNS
9937	2074	16	,	,	,
9937	2074	17	or	or	CC
9937	2074	18	some	some	DT
9937	2074	19	other	other	JJ
9937	2074	20	acid	acid	NN
9937	2074	21	dish	dish	NN
9937	2074	22	.	.	.
9937	2075	1	Such	such	PDT
9937	2075	2	an	an	DT
9937	2075	3	accompaniment	accompaniment	NN
9937	2075	4	aids	aids	NNP
9937	2075	5	considerably	considerably	RB
9937	2075	6	in	in	IN
9937	2075	7	the	the	DT
9937	2075	8	digestion	digestion	NN
9937	2075	9	of	of	IN
9937	2075	10	pork	pork	NN
9937	2075	11	,	,	,
9937	2075	12	for	for	IN
9937	2075	13	it	-PRON-	PRP
9937	2075	14	cuts	cut	VBZ
9937	2075	15	the	the	DT
9937	2075	16	large	large	JJ
9937	2075	17	amount	amount	NN
9937	2075	18	of	of	IN
9937	2075	19	fat	fat	NN
9937	2075	20	that	that	WDT
9937	2075	21	this	this	DT
9937	2075	22	meat	meat	NN
9937	2075	23	contains	contain	VBZ
9937	2075	24	and	and	CC
9937	2075	25	that	that	IN
9937	2075	26	so	so	RB
9937	2075	27	often	often	RB
9937	2075	28	retards	retard	VBZ
9937	2075	29	the	the	DT
9937	2075	30	digestion	digestion	NN
9937	2075	31	,	,	,
9937	2075	32	and	and	CC
9937	2075	33	hastens	hasten	VBZ
9937	2075	34	the	the	DT
9937	2075	35	fat	fat	NN
9937	2075	36	through	through	IN
9937	2075	37	the	the	DT
9937	2075	38	stomach	stomach	NN
9937	2075	39	.	.	.
9937	2076	1	58	58	CD
9937	2076	2	.	.	.
9937	2077	1	ROAST	ROAST	NNP
9937	2077	2	PIG.--In	PIG.--In	NNP
9937	2077	3	some	some	DT
9937	2077	4	households	household	NNS
9937	2077	5	,	,	,
9937	2077	6	roasted	roasted	JJ
9937	2077	7	pig	pig	NN
9937	2077	8	is	be	VBZ
9937	2077	9	the	the	DT
9937	2077	10	favorite	favorite	JJ
9937	2077	11	meat	meat	NN
9937	2077	12	for	for	IN
9937	2077	13	the	the	DT
9937	2077	14	Thanksgiving	Thanksgiving	NNP
9937	2077	15	or	or	CC
9937	2077	16	the	the	DT
9937	2077	17	Christmas	Christmas	NNP
9937	2077	18	dinner	dinner	NN
9937	2077	19	.	.	.
9937	2078	1	There	there	EX
9937	2078	2	is	be	VBZ
9937	2078	3	sufficient	sufficient	JJ
9937	2078	4	reason	reason	NN
9937	2078	5	for	for	IN
9937	2078	6	its	-PRON-	PRP$
9937	2078	7	popularity	popularity	NN
9937	2078	8	,	,	,
9937	2078	9	for	for	IN
9937	2078	10	when	when	WRB
9937	2078	11	properly	properly	RB
9937	2078	12	prepared	prepared	JJ
9937	2078	13	and	and	CC
9937	2078	14	attractively	attractively	RB
9937	2078	15	garnished	garnished	JJ
9937	2078	16	,	,	,
9937	2078	17	roasted	roasted	JJ
9937	2078	18	pig	pig	NN
9937	2078	19	offers	offer	VBZ
9937	2078	20	a	a	DT
9937	2078	21	pleasing	pleasing	JJ
9937	2078	22	change	change	NN
9937	2078	23	from	from	IN
9937	2078	24	the	the	DT
9937	2078	25	meat	meat	NN
9937	2078	26	usually	usually	RB
9937	2078	27	served	serve	VBD
9937	2078	28	on	on	IN
9937	2078	29	such	such	JJ
9937	2078	30	days	day	NNS
9937	2078	31	.	.	.
9937	2079	1	To	to	TO
9937	2079	2	be	be	VB
9937	2079	3	suitable	suitable	JJ
9937	2079	4	for	for	IN
9937	2079	5	roasting	roast	VBG
9937	2079	6	,	,	,
9937	2079	7	a	a	DT
9937	2079	8	pig	pig	NN
9937	2079	9	should	should	MD
9937	2079	10	be	be	VB
9937	2079	11	not	not	RB
9937	2079	12	more	more	JJR
9937	2079	13	than	than	IN
9937	2079	14	1	1	CD
9937	2079	15	month	month	NN
9937	2079	16	or	or	CC
9937	2079	17	6	6	CD
9937	2079	18	weeks	week	NNS
9937	2079	19	old	old	JJ
9937	2079	20	and	and	CC
9937	2079	21	should	should	MD
9937	2079	22	not	not	RB
9937	2079	23	weigh	weigh	VB
9937	2079	24	more	more	JJR
9937	2079	25	than	than	IN
9937	2079	26	7	7	CD
9937	2079	27	or	or	CC
9937	2079	28	8	8	CD
9937	2079	29	pounds	pound	NNS
9937	2079	30	after	after	IN
9937	2079	31	it	-PRON-	PRP
9937	2079	32	is	be	VBZ
9937	2079	33	cleaned	clean	VBN
9937	2079	34	.	.	.
9937	2080	1	The	the	DT
9937	2080	2	butcher	butcher	NN
9937	2080	3	should	should	MD
9937	2080	4	prepare	prepare	VB
9937	2080	5	it	-PRON-	PRP
9937	2080	6	for	for	IN
9937	2080	7	cooking	cooking	NN
9937	2080	8	by	by	IN
9937	2080	9	scalding	scald	VBG
9937	2080	10	off	off	RP
9937	2080	11	the	the	DT
9937	2080	12	hair	hair	NN
9937	2080	13	,	,	,
9937	2080	14	washing	wash	VBG
9937	2080	15	the	the	DT
9937	2080	16	pig	pig	NN
9937	2080	17	thoroughly	thoroughly	RB
9937	2080	18	,	,	,
9937	2080	19	inside	inside	RB
9937	2080	20	and	and	CC
9937	2080	21	out	out	RB
9937	2080	22	,	,	,
9937	2080	23	and	and	CC
9937	2080	24	withdrawing	withdraw	VBG
9937	2080	25	the	the	DT
9937	2080	26	entrails	entrail	NNS
9937	2080	27	of	of	IN
9937	2080	28	the	the	DT
9937	2080	29	animal	animal	NN
9937	2080	30	through	through	IN
9937	2080	31	an	an	DT
9937	2080	32	incision	incision	NN
9937	2080	33	made	make	VBN
9937	2080	34	in	in	IN
9937	2080	35	the	the	DT
9937	2080	36	under	under	JJ
9937	2080	37	part	part	NN
9937	2080	38	of	of	IN
9937	2080	39	the	the	DT
9937	2080	40	body	body	NN
9937	2080	41	.	.	.
9937	2081	1	59	59	CD
9937	2081	2	.	.	.
9937	2082	1	When	when	WRB
9937	2082	2	the	the	DT
9937	2082	3	pig	pig	NN
9937	2082	4	is	be	VBZ
9937	2082	5	received	receive	VBN
9937	2082	6	in	in	IN
9937	2082	7	the	the	DT
9937	2082	8	home	home	NN
9937	2082	9	,	,	,
9937	2082	10	wash	wash	VB
9937	2082	11	it	-PRON-	PRP
9937	2082	12	thoroughly	thoroughly	RB
9937	2082	13	,	,	,
9937	2082	14	within	within	RB
9937	2082	15	and	and	CC
9937	2082	16	without	without	RB
9937	2082	17	,	,	,
9937	2082	18	wipe	wipe	VB
9937	2082	19	it	-PRON-	PRP
9937	2082	20	dry	dry	JJ
9937	2082	21	,	,	,
9937	2082	22	and	and	CC
9937	2082	23	fill	fill	VB
9937	2082	24	it	-PRON-	PRP
9937	2082	25	with	with	IN
9937	2082	26	stuffing	stuff	VBG
9937	2082	27	.	.	.
9937	2083	1	To	to	TO
9937	2083	2	make	make	VB
9937	2083	3	a	a	DT
9937	2083	4	stuffing	stuffing	NN
9937	2083	5	suitable	suitable	JJ
9937	2083	6	for	for	IN
9937	2083	7	this	this	DT
9937	2083	8	purpose	purpose	NN
9937	2083	9	,	,	,
9937	2083	10	season	season	NN
9937	2083	11	2	2	CD
9937	2083	12	quarts	quart	NNS
9937	2083	13	of	of	IN
9937	2083	14	fine	fine	JJ
9937	2083	15	bread	bread	NN
9937	2083	16	crumbs	crumb	VBZ
9937	2083	17	with	with	IN
9937	2083	18	4	4	CD
9937	2083	19	tablespoonfuls	tablespoonful	NNS
9937	2083	20	of	of	IN
9937	2083	21	chopped	chopped	JJ
9937	2083	22	onion	onion	NN
9937	2083	23	,	,	,
9937	2083	24	2	2	CD
9937	2083	25	teaspoonfuls	teaspoonful	NNS
9937	2083	26	of	of	IN
9937	2083	27	salt	salt	NN
9937	2083	28	,	,	,
9937	2083	29	1	1	CD
9937	2083	30	teaspoonful	teaspoonful	NN
9937	2083	31	of	of	IN
9937	2083	32	pepper	pepper	NN
9937	2083	33	,	,	,
9937	2083	34	and	and	CC
9937	2083	35	cupful	cupful	JJ
9937	2083	36	of	of	IN
9937	2083	37	melted	melted	JJ
9937	2083	38	butter	butter	NN
9937	2083	39	.	.	.
9937	2084	1	Mix	mix	VB
9937	2084	2	thoroughly	thoroughly	RB
9937	2084	3	and	and	CC
9937	2084	4	add	add	VB
9937	2084	5	3	3	CD
9937	2084	6	beaten	beat	VBN
9937	2084	7	eggs	egg	NNS
9937	2084	8	.	.	.
9937	2085	1	If	if	IN
9937	2085	2	the	the	DT
9937	2085	3	stuffing	stuffing	NN
9937	2085	4	needs	need	VBZ
9937	2085	5	moisture	moisture	NN
9937	2085	6	,	,	,
9937	2085	7	add	add	VB
9937	2085	8	water	water	NN
9937	2085	9	or	or	CC
9937	2085	10	milk	milk	NN
9937	2085	11	.	.	.
9937	2086	1	Stuff	stuff	VB
9937	2086	2	the	the	DT
9937	2086	3	pig	pig	NN
9937	2086	4	firmly	firmly	RB
9937	2086	5	with	with	IN
9937	2086	6	this	this	DT
9937	2086	7	stuffing	stuffing	NN
9937	2086	8	,	,	,
9937	2086	9	using	use	VBG
9937	2086	10	every	every	DT
9937	2086	11	effort	effort	NN
9937	2086	12	to	to	TO
9937	2086	13	restore	restore	VB
9937	2086	14	its	-PRON-	PRP$
9937	2086	15	original	original	JJ
9937	2086	16	shape	shape	NN
9937	2086	17	.	.	.
9937	2087	1	Then	then	RB
9937	2087	2	sew	sew	VB
9937	2087	3	up	up	RP
9937	2087	4	the	the	DT
9937	2087	5	opening	opening	NN
9937	2087	6	and	and	CC
9937	2087	7	truss	truss	NN
9937	2087	8	the	the	DT
9937	2087	9	animal	animal	NN
9937	2087	10	;	;	:
9937	2087	11	that	that	RB
9937	2087	12	is	is	RB
9937	2087	13	,	,	,
9937	2087	14	draw	draw	VB
9937	2087	15	the	the	DT
9937	2087	16	hind	hind	NN
9937	2087	17	legs	leg	NNS
9937	2087	18	forwards	forwards	RB
9937	2087	19	and	and	CC
9937	2087	20	bend	bend	VB
9937	2087	21	the	the	DT
9937	2087	22	front	front	JJ
9937	2087	23	legs	leg	NNS
9937	2087	24	backwards	backwards	RB
9937	2087	25	under	under	IN
9937	2087	26	the	the	DT
9937	2087	27	body	body	NN
9937	2087	28	,	,	,
9937	2087	29	and	and	CC
9937	2087	30	skewer	skewer	NN
9937	2087	31	and	and	CC
9937	2087	32	tie	tie	VB
9937	2087	33	them	-PRON-	PRP
9937	2087	34	into	into	IN
9937	2087	35	place	place	NN
9937	2087	36	.	.	.
9937	2088	1	With	with	IN
9937	2088	2	the	the	DT
9937	2088	3	animal	animal	NN
9937	2088	4	in	in	IN
9937	2088	5	this	this	DT
9937	2088	6	shape	shape	NN
9937	2088	7	,	,	,
9937	2088	8	wipe	wipe	VB
9937	2088	9	it	-PRON-	PRP
9937	2088	10	off	off	RP
9937	2088	11	with	with	IN
9937	2088	12	a	a	DT
9937	2088	13	damp	damp	JJ
9937	2088	14	cloth	cloth	NN
9937	2088	15	,	,	,
9937	2088	16	dredge	dredge	VB
9937	2088	17	it	-PRON-	PRP
9937	2088	18	with	with	IN
9937	2088	19	flour	flour	NN
9937	2088	20	,	,	,
9937	2088	21	and	and	CC
9937	2088	22	place	place	VB
9937	2088	23	it	-PRON-	PRP
9937	2088	24	in	in	IN
9937	2088	25	a	a	DT
9937	2088	26	dripping	dripping	JJ
9937	2088	27	pan	pan	NN
9937	2088	28	,	,	,
9937	2088	29	adding	add	VBG
9937	2088	30	1	1	CD
9937	2088	31	cupful	cupful	NN
9937	2088	32	of	of	IN
9937	2088	33	boiling	boil	VBG
9937	2088	34	water	water	NN
9937	2088	35	in	in	IN
9937	2088	36	which	which	WDT
9937	2088	37	1	1	CD
9937	2088	38	teaspoonful	teaspoonful	JJ
9937	2088	39	of	of	IN
9937	2088	40	salt	salt	NN
9937	2088	41	has	have	VBZ
9937	2088	42	been	be	VBN
9937	2088	43	dissolved	dissolve	VBN
9937	2088	44	.	.	.
9937	2089	1	Roast	roast	VB
9937	2089	2	in	in	IN
9937	2089	3	a	a	DT
9937	2089	4	moderate	moderate	JJ
9937	2089	5	oven	oven	NN
9937	2089	6	for	for	IN
9937	2089	7	at	at	IN
9937	2089	8	least	least	JJS
9937	2089	9	1	1	CD
9937	2089	10	-	-	HYPH
9937	2089	11	1/2	1/2	CD
9937	2089	12	hours	hour	NNS
9937	2089	13	,	,	,
9937	2089	14	or	or	CC
9937	2089	15	20	20	CD
9937	2089	16	minutes	minute	NNS
9937	2089	17	for	for	IN
9937	2089	18	each	each	DT
9937	2089	19	pound	pound	NN
9937	2089	20	of	of	IN
9937	2089	21	pig	pig	NN
9937	2089	22	.	.	.
9937	2090	1	Baste	Baste	NNP
9937	2090	2	frequently	frequently	RB
9937	2090	3	,	,	,
9937	2090	4	first	first	RB
9937	2090	5	with	with	IN
9937	2090	6	butter	butter	NN
9937	2090	7	and	and	CC
9937	2090	8	water	water	NN
9937	2090	9	and	and	CC
9937	2090	10	later	later	RB
9937	2090	11	with	with	IN
9937	2090	12	drippings	dripping	NNS
9937	2090	13	.	.	.
9937	2091	1	When	when	WRB
9937	2091	2	the	the	DT
9937	2091	3	skin	skin	NN
9937	2091	4	begins	begin	VBZ
9937	2091	5	to	to	TO
9937	2091	6	brown	brown	VB
9937	2091	7	slightly	slightly	RB
9937	2091	8	,	,	,
9937	2091	9	rub	rub	VB
9937	2091	10	over	over	RP
9937	2091	11	it	-PRON-	PRP
9937	2091	12	a	a	DT
9937	2091	13	clean	clean	JJ
9937	2091	14	piece	piece	NN
9937	2091	15	of	of	IN
9937	2091	16	cloth	cloth	NN
9937	2091	17	dipped	dip	VBN
9937	2091	18	in	in	IN
9937	2091	19	melted	melted	JJ
9937	2091	20	butter	butter	NN
9937	2091	21	.	.	.
9937	2092	1	Repeat	repeat	VB
9937	2092	2	this	this	DT
9937	2092	3	operation	operation	NN
9937	2092	4	every	every	DT
9937	2092	5	10	10	CD
9937	2092	6	minutes	minute	NNS
9937	2092	7	until	until	IN
9937	2092	8	the	the	DT
9937	2092	9	meat	meat	NN
9937	2092	10	is	be	VBZ
9937	2092	11	well	well	RB
9937	2092	12	done	do	VBN
9937	2092	13	.	.	.
9937	2093	1	Then	then	RB
9937	2093	2	remove	remove	VB
9937	2093	3	the	the	DT
9937	2093	4	pig	pig	NN
9937	2093	5	to	to	IN
9937	2093	6	a	a	DT
9937	2093	7	hot	hot	JJ
9937	2093	8	platter	platter	NN
9937	2093	9	and	and	CC
9937	2093	10	garnish	garnish	VBP
9937	2093	11	with	with	IN
9937	2093	12	parsley	parsley	NN
9937	2093	13	,	,	,
9937	2093	14	lettuce	lettuce	NN
9937	2093	15	,	,	,
9937	2093	16	celery	celery	NN
9937	2093	17	,	,	,
9937	2093	18	or	or	CC
9937	2093	19	fried	fry	VBN
9937	2093	20	or	or	CC
9937	2093	21	baked	baked	JJ
9937	2093	22	apples	apple	NNS
9937	2093	23	.	.	.
9937	2094	1	If	if	IN
9937	2094	2	a	a	DT
9937	2094	3	more	more	RBR
9937	2094	4	ornamental	ornamental	JJ
9937	2094	5	garnishing	garnishing	NN
9937	2094	6	is	be	VBZ
9937	2094	7	desired	desire	VBN
9937	2094	8	,	,	,
9937	2094	9	place	place	VB
9937	2094	10	a	a	DT
9937	2094	11	lemon	lemon	NN
9937	2094	12	in	in	IN
9937	2094	13	the	the	DT
9937	2094	14	mouth	mouth	NN
9937	2094	15	and	and	CC
9937	2094	16	use	use	VB
9937	2094	17	cranberries	cranberry	NNS
9937	2094	18	for	for	IN
9937	2094	19	the	the	DT
9937	2094	20	eyes	eye	NNS
9937	2094	21	.	.	.
9937	2095	1	In	in	IN
9937	2095	2	carving	carving	NN
9937	2095	3	,	,	,
9937	2095	4	cut	cut	VB
9937	2095	5	the	the	DT
9937	2095	6	head	head	NN
9937	2095	7	off	off	RP
9937	2095	8	,	,	,
9937	2095	9	split	split	VBD
9937	2095	10	through	through	IN
9937	2095	11	the	the	DT
9937	2095	12	spine	spine	NN
9937	2095	13	lengthwise	lengthwise	RB
9937	2095	14	,	,	,
9937	2095	15	remove	remove	VB
9937	2095	16	the	the	DT
9937	2095	17	legs	leg	NNS
9937	2095	18	,	,	,
9937	2095	19	and	and	CC
9937	2095	20	cut	cut	VBD
9937	2095	21	the	the	DT
9937	2095	22	ribs	rib	NNS
9937	2095	23	so	so	IN
9937	2095	24	as	as	IN
9937	2095	25	to	to	TO
9937	2095	26	form	form	VB
9937	2095	27	chops	chop	NNS
9937	2095	28	.	.	.
9937	2096	1	60	60	CD
9937	2096	2	.	.	.
9937	2097	1	SAUTÉD	sautéd	NN
9937	2097	2	OR	or	CC
9937	2097	3	BROILED	broiled	NN
9937	2097	4	PORK.--Slices	pork.--slice	NNS
9937	2097	5	cut	cut	VBD
9937	2097	6	from	from	IN
9937	2097	7	the	the	DT
9937	2097	8	ribs	rib	NNS
9937	2097	9	and	and	CC
9937	2097	10	loin	loin	NN
9937	2097	11	of	of	IN
9937	2097	12	pork	pork	NN
9937	2097	13	are	be	VBP
9937	2097	14	called	call	VBN
9937	2097	15	chops	chop	NNS
9937	2097	16	,	,	,
9937	2097	17	and	and	CC
9937	2097	18	those	those	DT
9937	2097	19	obtained	obtain	VBN
9937	2097	20	from	from	IN
9937	2097	21	the	the	DT
9937	2097	22	shoulder	shoulder	NN
9937	2097	23	and	and	CC
9937	2097	24	hind	hind	NN
9937	2097	25	legs	leg	NNS
9937	2097	26	are	be	VBP
9937	2097	27	called	call	VBN
9937	2097	28	steaks	steak	NNS
9937	2097	29	.	.	.
9937	2098	1	These	these	DT
9937	2098	2	,	,	,
9937	2098	3	together	together	RB
9937	2098	4	with	with	IN
9937	2098	5	the	the	DT
9937	2098	6	tenderloin	tenderloin	JJ
9937	2098	7	,	,	,
9937	2098	8	the	the	DT
9937	2098	9	small	small	JJ
9937	2098	10	piece	piece	NN
9937	2098	11	of	of	IN
9937	2098	12	lean	lean	JJ
9937	2098	13	,	,	,
9937	2098	14	tender	tender	NNP
9937	2098	15	meat	meat	NN
9937	2098	16	lying	lie	VBG
9937	2098	17	under	under	IN
9937	2098	18	the	the	DT
9937	2098	19	bones	bone	NNS
9937	2098	20	of	of	IN
9937	2098	21	the	the	DT
9937	2098	22	loin	loin	NN
9937	2098	23	and	and	CC
9937	2098	24	seldom	seldom	RB
9937	2098	25	weighing	weigh	VBG
9937	2098	26	more	more	JJR
9937	2098	27	than	than	IN
9937	2098	28	a	a	DT
9937	2098	29	pound	pound	NN
9937	2098	30	,	,	,
9937	2098	31	are	be	VBP
9937	2098	32	especially	especially	RB
9937	2098	33	suitable	suitable	JJ
9937	2098	34	for	for	IN
9937	2098	35	sautéing	sautée	VBG
9937	2098	36	or	or	CC
9937	2098	37	broiling	broil	VBG
9937	2098	38	.	.	.
9937	2099	1	When	when	WRB
9937	2099	2	they	-PRON-	PRP
9937	2099	3	are	be	VBP
9937	2099	4	to	to	TO
9937	2099	5	be	be	VB
9937	2099	6	prepared	prepare	VBN
9937	2099	7	by	by	IN
9937	2099	8	these	these	DT
9937	2099	9	processes	process	NNS
9937	2099	10	,	,	,
9937	2099	11	sauté	sauté	JJ
9937	2099	12	or	or	CC
9937	2099	13	broil	broil	VB
9937	2099	14	them	-PRON-	PRP
9937	2099	15	as	as	IN
9937	2099	16	any	any	DT
9937	2099	17	other	other	JJ
9937	2099	18	meat	meat	NN
9937	2099	19	,	,	,
9937	2099	20	remembering	remembering	NN
9937	2099	21	,	,	,
9937	2099	22	however	however	RB
9937	2099	23	,	,	,
9937	2099	24	that	that	DT
9937	2099	25	pork	pork	NN
9937	2099	26	must	must	MD
9937	2099	27	be	be	VB
9937	2099	28	well	well	RB
9937	2099	29	done	do	VBN
9937	2099	30	.	.	.
9937	2100	1	Because	because	IN
9937	2100	2	of	of	IN
9937	2100	3	this	this	DT
9937	2100	4	fact	fact	NN
9937	2100	5	,	,	,
9937	2100	6	a	a	DT
9937	2100	7	more	more	RBR
9937	2100	8	moderate	moderate	JJ
9937	2100	9	temperature	temperature	NN
9937	2100	10	must	must	MD
9937	2100	11	be	be	VB
9937	2100	12	employed	employ	VBN
9937	2100	13	than	than	IN
9937	2100	14	that	that	DT
9937	2100	15	used	use	VBN
9937	2100	16	for	for	IN
9937	2100	17	beefsteak	beefsteak	NN
9937	2100	18	.	.	.
9937	2101	1	61	61	CD
9937	2101	2	.	.	.
9937	2102	1	PORK	PORK	NNP
9937	2102	2	CHOPS	CHOPS	NNP
9937	2102	3	IN	in	IN
9937	2102	4	TOMATO	tomato	NN
9937	2102	5	SAUCE.--A	sauce.--a	CD
9937	2102	6	slight	slight	JJ
9937	2102	7	change	change	NN
9937	2102	8	from	from	IN
9937	2102	9	the	the	DT
9937	2102	10	usual	usual	JJ
9937	2102	11	way	way	NN
9937	2102	12	of	of	IN
9937	2102	13	preparing	prepare	VBG
9937	2102	14	pork	pork	NN
9937	2102	15	chops	chop	NNS
9937	2102	16	can	can	MD
9937	2102	17	be	be	VB
9937	2102	18	had	have	VBN
9937	2102	19	by	by	IN
9937	2102	20	cooking	cook	VBG
9937	2102	21	them	-PRON-	PRP
9937	2102	22	with	with	IN
9937	2102	23	tomatoes	tomato	NNS
9937	2102	24	.	.	.
9937	2103	1	The	the	DT
9937	2103	2	combination	combination	NN
9937	2103	3	of	of	IN
9937	2103	4	these	these	DT
9937	2103	5	two	two	CD
9937	2103	6	foods	food	NNS
9937	2103	7	produces	produce	VBZ
9937	2103	8	a	a	DT
9937	2103	9	dish	dish	NN
9937	2103	10	having	have	VBG
9937	2103	11	a	a	DT
9937	2103	12	very	very	RB
9937	2103	13	agreeable	agreeable	JJ
9937	2103	14	flavor	flavor	NN
9937	2103	15	.	.	.
9937	2104	1	First	first	RB
9937	2104	2	brown	brown	VB
9937	2104	3	the	the	DT
9937	2104	4	chops	chop	NNS
9937	2104	5	in	in	IN
9937	2104	6	their	-PRON-	PRP$
9937	2104	7	own	own	JJ
9937	2104	8	fat	fat	NN
9937	2104	9	in	in	IN
9937	2104	10	a	a	DT
9937	2104	11	frying	fry	VBG
9937	2104	12	pan	pan	NN
9937	2104	13	,	,	,
9937	2104	14	turning	turn	VBG
9937	2104	15	them	-PRON-	PRP
9937	2104	16	frequently	frequently	RB
9937	2104	17	so	so	IN
9937	2104	18	that	that	IN
9937	2104	19	the	the	DT
9937	2104	20	surfaces	surface	NNS
9937	2104	21	will	will	MD
9937	2104	22	become	become	VB
9937	2104	23	evenly	evenly	RB
9937	2104	24	browned	brown	VBN
9937	2104	25	.	.	.
9937	2105	1	When	when	WRB
9937	2105	2	they	-PRON-	PRP
9937	2105	3	have	have	VBP
9937	2105	4	cooked	cook	VBN
9937	2105	5	for	for	IN
9937	2105	6	15	15	CD
9937	2105	7	minutes	minute	NNS
9937	2105	8	,	,	,
9937	2105	9	pour	pour	VBP
9937	2105	10	enough	enough	JJ
9937	2105	11	strained	strained	JJ
9937	2105	12	stewed	stewed	JJ
9937	2105	13	tomatoes	tomato	NNS
9937	2105	14	over	over	IN
9937	2105	15	them	-PRON-	PRP
9937	2105	16	to	to	TO
9937	2105	17	cover	cover	VB
9937	2105	18	them	-PRON-	PRP
9937	2105	19	well	well	RB
9937	2105	20	,	,	,
9937	2105	21	and	and	CC
9937	2105	22	season	season	NN
9937	2105	23	with	with	IN
9937	2105	24	salt	salt	NN
9937	2105	25	and	and	CC
9937	2105	26	pepper	pepper	NN
9937	2105	27	.	.	.
9937	2106	1	Cover	cover	VB
9937	2106	2	the	the	DT
9937	2106	3	pan	pan	NN
9937	2106	4	tight	tight	JJ
9937	2106	5	,	,	,
9937	2106	6	and	and	CC
9937	2106	7	allow	allow	VB
9937	2106	8	them	-PRON-	PRP
9937	2106	9	to	to	TO
9937	2106	10	simmer	simmer	VB
9937	2106	11	until	until	IN
9937	2106	12	the	the	DT
9937	2106	13	tomatoes	tomato	NNS
9937	2106	14	become	become	VBP
9937	2106	15	quite	quite	RB
9937	2106	16	thick	thick	JJ
9937	2106	17	.	.	.
9937	2107	1	Place	place	VB
9937	2107	2	the	the	DT
9937	2107	3	chops	chop	NNS
9937	2107	4	on	on	IN
9937	2107	5	a	a	DT
9937	2107	6	hot	hot	JJ
9937	2107	7	platter	platter	NN
9937	2107	8	,	,	,
9937	2107	9	pour	pour	VB
9937	2107	10	the	the	DT
9937	2107	11	tomato	tomato	NNP
9937	2107	12	sauce	sauce	NN
9937	2107	13	over	over	IN
9937	2107	14	them	-PRON-	PRP
9937	2107	15	,	,	,
9937	2107	16	and	and	CC
9937	2107	17	serve	serve	VB
9937	2107	18	hot	hot	JJ
9937	2107	19	.	.	.
9937	2108	1	62	62	CD
9937	2108	2	.	.	.
9937	2109	1	SAUTÉD	sautéd	NN
9937	2109	2	TENDERLOIN	tenderloin	NN
9937	2109	3	OF	of	IN
9937	2109	4	PORK.--Since	pork.--since	NN
9937	2109	5	the	the	DT
9937	2109	6	tenderloin	tenderloin	NN
9937	2109	7	of	of	IN
9937	2109	8	pork	pork	NN
9937	2109	9	is	be	VBZ
9937	2109	10	a	a	DT
9937	2109	11	very	very	RB
9937	2109	12	tender	tender	JJ
9937	2109	13	piece	piece	NN
9937	2109	14	of	of	IN
9937	2109	15	meat	meat	NN
9937	2109	16	,	,	,
9937	2109	17	it	-PRON-	PRP
9937	2109	18	needs	need	VBZ
9937	2109	19	no	no	DT
9937	2109	20	accompaniment	accompaniment	NN
9937	2109	21	to	to	TO
9937	2109	22	make	make	VB
9937	2109	23	it	-PRON-	PRP
9937	2109	24	a	a	DT
9937	2109	25	delicious	delicious	JJ
9937	2109	26	dish	dish	NN
9937	2109	27	,	,	,
9937	2109	28	but	but	CC
9937	2109	29	sometimes	sometimes	RB
9937	2109	30	a	a	DT
9937	2109	31	change	change	NN
9937	2109	32	of	of	IN
9937	2109	33	preparation	preparation	NN
9937	2109	34	is	be	VBZ
9937	2109	35	welcomed	welcome	VBN
9937	2109	36	in	in	IN
9937	2109	37	order	order	NN
9937	2109	38	to	to	TO
9937	2109	39	give	give	VB
9937	2109	40	variety	variety	NN
9937	2109	41	to	to	IN
9937	2109	42	the	the	DT
9937	2109	43	diet	diet	NN
9937	2109	44	.	.	.
9937	2110	1	The	the	DT
9937	2110	2	accompanying	accompanying	JJ
9937	2110	3	directions	direction	NNS
9937	2110	4	should	should	MD
9937	2110	5	therefore	therefore	RB
9937	2110	6	be	be	VB
9937	2110	7	followed	follow	VBN
9937	2110	8	when	when	WRB
9937	2110	9	something	something	NN
9937	2110	10	different	different	JJ
9937	2110	11	from	from	IN
9937	2110	12	broiled	broil	VBN
9937	2110	13	tenderloin	tenderloin	NN
9937	2110	14	is	be	VBZ
9937	2110	15	desired	desire	VBN
9937	2110	16	.	.	.
9937	2111	1	Cut	cut	VB
9937	2111	2	the	the	DT
9937	2111	3	tenderloin	tenderloin	NN
9937	2111	4	into	into	IN
9937	2111	5	lengthwise	lengthwise	JJ
9937	2111	6	slices	slice	NNS
9937	2111	7	and	and	CC
9937	2111	8	brown	brown	VB
9937	2111	9	these	these	DT
9937	2111	10	slices	slice	NNS
9937	2111	11	in	in	IN
9937	2111	12	melted	melted	JJ
9937	2111	13	butter	butter	NN
9937	2111	14	,	,	,
9937	2111	15	turning	turn	VBG
9937	2111	16	them	-PRON-	PRP
9937	2111	17	several	several	JJ
9937	2111	18	times	time	NNS
9937	2111	19	.	.	.
9937	2112	1	Then	then	RB
9937	2112	2	remove	remove	VB
9937	2112	3	to	to	IN
9937	2112	4	a	a	DT
9937	2112	5	cooler	cool	JJR
9937	2112	6	part	part	NN
9937	2112	7	of	of	IN
9937	2112	8	the	the	DT
9937	2112	9	stove	stove	NN
9937	2112	10	,	,	,
9937	2112	11	and	and	CC
9937	2112	12	let	let	VB
9937	2112	13	them	-PRON-	PRP
9937	2112	14	cook	cook	VB
9937	2112	15	slowly	slowly	RB
9937	2112	16	in	in	IN
9937	2112	17	the	the	DT
9937	2112	18	butter	butter	NN
9937	2112	19	for	for	IN
9937	2112	20	15	15	CD
9937	2112	21	minutes	minute	NNS
9937	2112	22	,	,	,
9937	2112	23	taking	take	VBG
9937	2112	24	care	care	NN
9937	2112	25	to	to	TO
9937	2112	26	have	have	VB
9937	2112	27	them	-PRON-	PRP
9937	2112	28	closely	closely	RB
9937	2112	29	covered	cover	VBN
9937	2112	30	and	and	CC
9937	2112	31	turning	turn	VBG
9937	2112	32	them	-PRON-	PRP
9937	2112	33	once	once	RB
9937	2112	34	or	or	CC
9937	2112	35	twice	twice	RB
9937	2112	36	so	so	IN
9937	2112	37	that	that	IN
9937	2112	38	they	-PRON-	PRP
9937	2112	39	will	will	MD
9937	2112	40	cook	cook	VB
9937	2112	41	evenly	evenly	RB
9937	2112	42	.	.	.
9937	2113	1	At	at	IN
9937	2113	2	the	the	DT
9937	2113	3	end	end	NN
9937	2113	4	of	of	IN
9937	2113	5	this	this	DT
9937	2113	6	time	time	NN
9937	2113	7	,	,	,
9937	2113	8	pour	pour	VBP
9937	2113	9	enough	enough	JJ
9937	2113	10	milk	milk	NN
9937	2113	11	or	or	CC
9937	2113	12	cream	cream	NN
9937	2113	13	in	in	IN
9937	2113	14	the	the	DT
9937	2113	15	pan	pan	NN
9937	2113	16	to	to	TO
9937	2113	17	cover	cover	VB
9937	2113	18	the	the	DT
9937	2113	19	meat	meat	NN
9937	2113	20	well	well	RB
9937	2113	21	and	and	CC
9937	2113	22	cook	cook	VB
9937	2113	23	for	for	IN
9937	2113	24	15	15	CD
9937	2113	25	minutes	minute	NNS
9937	2113	26	longer	long	RBR
9937	2113	27	.	.	.
9937	2114	1	With	with	IN
9937	2114	2	a	a	DT
9937	2114	3	skimmer	skimmer	NN
9937	2114	4	,	,	,
9937	2114	5	remove	remove	VB
9937	2114	6	the	the	DT
9937	2114	7	meat	meat	NN
9937	2114	8	,	,	,
9937	2114	9	which	which	WDT
9937	2114	10	should	should	MD
9937	2114	11	be	be	VB
9937	2114	12	very	very	RB
9937	2114	13	tender	tender	JJ
9937	2114	14	by	by	IN
9937	2114	15	this	this	DT
9937	2114	16	time	time	NN
9937	2114	17	,	,	,
9937	2114	18	from	from	IN
9937	2114	19	the	the	DT
9937	2114	20	pan	pan	NN
9937	2114	21	,	,	,
9937	2114	22	and	and	CC
9937	2114	23	put	put	VBD
9937	2114	24	it	-PRON-	PRP
9937	2114	25	where	where	WRB
9937	2114	26	it	-PRON-	PRP
9937	2114	27	will	will	MD
9937	2114	28	keep	keep	VB
9937	2114	29	hot	hot	JJ
9937	2114	30	.	.	.
9937	2115	1	Make	make	VB
9937	2115	2	a	a	DT
9937	2115	3	gravy	gravy	NN
9937	2115	4	of	of	IN
9937	2115	5	the	the	DT
9937	2115	6	drippings	dripping	NNS
9937	2115	7	that	that	WDT
9937	2115	8	remain	remain	VBP
9937	2115	9	in	in	IN
9937	2115	10	the	the	DT
9937	2115	11	pan	pan	NN
9937	2115	12	by	by	IN
9937	2115	13	thickening	thicken	VBG
9937	2115	14	it	-PRON-	PRP
9937	2115	15	with	with	IN
9937	2115	16	1	1	CD
9937	2115	17	tablespoonful	tablespoonful	NN
9937	2115	18	of	of	IN
9937	2115	19	flour	flour	NN
9937	2115	20	,	,	,
9937	2115	21	stirring	stir	VBG
9937	2115	22	it	-PRON-	PRP
9937	2115	23	until	until	IN
9937	2115	24	it	-PRON-	PRP
9937	2115	25	is	be	VBZ
9937	2115	26	thick	thick	JJ
9937	2115	27	and	and	CC
9937	2115	28	smooth	smooth	JJ
9937	2115	29	and	and	CC
9937	2115	30	seasoning	season	VBG
9937	2115	31	it	-PRON-	PRP
9937	2115	32	to	to	TO
9937	2115	33	taste	taste	VB
9937	2115	34	with	with	IN
9937	2115	35	salt	salt	NN
9937	2115	36	and	and	CC
9937	2115	37	pepper	pepper	NN
9937	2115	38	.	.	.
9937	2116	1	Pour	pour	VB
9937	2116	2	the	the	DT
9937	2116	3	gravy	gravy	NN
9937	2116	4	over	over	IN
9937	2116	5	the	the	DT
9937	2116	6	meat	meat	NN
9937	2116	7	and	and	CC
9937	2116	8	serve	serve	VB
9937	2116	9	hot	hot	JJ
9937	2116	10	.	.	.
9937	2117	1	63	63	CD
9937	2117	2	.	.	.
9937	2118	1	PORK	PORK	NNP
9937	2118	2	SAUSAGE.--The	sausage.--the	JJ
9937	2118	3	trimmings	trimming	NNS
9937	2118	4	and	and	CC
9937	2118	5	some	some	DT
9937	2118	6	of	of	IN
9937	2118	7	the	the	DT
9937	2118	8	internal	internal	JJ
9937	2118	9	organs	organ	NNS
9937	2118	10	of	of	IN
9937	2118	11	pork	pork	NN
9937	2118	12	are	be	VBP
9937	2118	13	generally	generally	RB
9937	2118	14	utilized	utilize	VBN
9937	2118	15	to	to	TO
9937	2118	16	make	make	VB
9937	2118	17	sausage	sausage	NN
9937	2118	18	by	by	IN
9937	2118	19	chopping	chop	VBG
9937	2118	20	them	-PRON-	PRP
9937	2118	21	very	very	RB
9937	2118	22	fine	fine	JJ
9937	2118	23	and	and	CC
9937	2118	24	then	then	RB
9937	2118	25	highly	highly	RB
9937	2118	26	seasoning	seasoning	VBP
9937	2118	27	the	the	DT
9937	2118	28	chopped	chop	VBN
9937	2118	29	meat	meat	NN
9937	2118	30	.	.	.
9937	2119	1	Pork	pork	NN
9937	2119	2	in	in	IN
9937	2119	3	this	this	DT
9937	2119	4	form	form	NN
9937	2119	5	may	may	MD
9937	2119	6	be	be	VB
9937	2119	7	bought	buy	VBN
9937	2119	8	fresh	fresh	JJ
9937	2119	9	or	or	CC
9937	2119	10	smoked	smoke	VBN
9937	2119	11	and	and	CC
9937	2119	12	loose	loose	JJ
9937	2119	13	or	or	CC
9937	2119	14	in	in	IN
9937	2119	15	casings	casing	NNS
9937	2119	16	.	.	.
9937	2120	1	It	-PRON-	PRP
9937	2120	2	usually	usually	RB
9937	2120	3	contains	contain	VBZ
9937	2120	4	considerable	considerable	JJ
9937	2120	5	fat	fat	NN
9937	2120	6	and	and	CC
9937	2120	7	therefore	therefore	RB
9937	2120	8	shrinks	shrink	NNS
9937	2120	9	upon	upon	IN
9937	2120	10	being	be	VBG
9937	2120	11	cooked	cook	VBN
9937	2120	12	,	,	,
9937	2120	13	for	for	IN
9937	2120	14	the	the	DT
9937	2120	15	fat	fat	NN
9937	2120	16	is	be	VBZ
9937	2120	17	melted	melt	VBN
9937	2120	18	by	by	IN
9937	2120	19	the	the	DT
9937	2120	20	heat	heat	NN
9937	2120	21	and	and	CC
9937	2120	22	runs	run	VBZ
9937	2120	23	out	out	IN
9937	2120	24	of	of	IN
9937	2120	25	the	the	DT
9937	2120	26	sausage	sausage	NN
9937	2120	27	.	.	.
9937	2121	1	To	to	TO
9937	2121	2	cook	cook	VB
9937	2121	3	pork	pork	NN
9937	2121	4	sausages	sausage	NNS
9937	2121	5	put	put	VBN
9937	2121	6	up	up	RP
9937	2121	7	in	in	IN
9937	2121	8	casings	casing	NNS
9937	2121	9	,	,	,
9937	2121	10	place	place	VB
9937	2121	11	the	the	DT
9937	2121	12	required	required	JJ
9937	2121	13	number	number	NN
9937	2121	14	in	in	IN
9937	2121	15	a	a	DT
9937	2121	16	hot	hot	JJ
9937	2121	17	frying	frying	JJ
9937	2121	18	pan	pan	NN
9937	2121	19	with	with	IN
9937	2121	20	a	a	DT
9937	2121	21	small	small	JJ
9937	2121	22	quantity	quantity	NN
9937	2121	23	of	of	IN
9937	2121	24	hot	hot	JJ
9937	2121	25	water	water	NN
9937	2121	26	.	.	.
9937	2122	1	Cover	cover	VB
9937	2122	2	the	the	DT
9937	2122	3	pan	pan	NN
9937	2122	4	with	with	IN
9937	2122	5	a	a	DT
9937	2122	6	lid	lid	NN
9937	2122	7	and	and	CC
9937	2122	8	allow	allow	VB
9937	2122	9	the	the	DT
9937	2122	10	sausages	sausage	NNS
9937	2122	11	to	to	TO
9937	2122	12	cook	cook	VB
9937	2122	13	.	.	.
9937	2123	1	When	when	WRB
9937	2123	2	they	-PRON-	PRP
9937	2123	3	have	have	VBP
9937	2123	4	swelled	swell	VBN
9937	2123	5	up	up	RP
9937	2123	6	and	and	CC
9937	2123	7	the	the	DT
9937	2123	8	skins	skin	NNS
9937	2123	9	,	,	,
9937	2123	10	or	or	CC
9937	2123	11	casings	casing	NNS
9937	2123	12	,	,	,
9937	2123	13	look	look	VB
9937	2123	14	as	as	IN
9937	2123	15	if	if	IN
9937	2123	16	they	-PRON-	PRP
9937	2123	17	would	would	MD
9937	2123	18	burst	burst	VB
9937	2123	19	,	,	,
9937	2123	20	remove	remove	VB
9937	2123	21	the	the	DT
9937	2123	22	cover	cover	NN
9937	2123	23	and	and	CC
9937	2123	24	thoroughly	thoroughly	RB
9937	2123	25	prick	prick	VBP
9937	2123	26	each	each	DT
9937	2123	27	one	one	NN
9937	2123	28	with	with	IN
9937	2123	29	a	a	DT
9937	2123	30	sharp	sharp	JJ
9937	2123	31	fork	fork	NN
9937	2123	32	,	,	,
9937	2123	33	so	so	IN
9937	2123	34	as	as	IN
9937	2123	35	to	to	TO
9937	2123	36	allow	allow	VB
9937	2123	37	the	the	DT
9937	2123	38	fat	fat	NN
9937	2123	39	and	and	CC
9937	2123	40	the	the	DT
9937	2123	41	water	water	NN
9937	2123	42	to	to	TO
9937	2123	43	run	run	VB
9937	2123	44	out	out	RP
9937	2123	45	.	.	.
9937	2124	1	Then	then	RB
9937	2124	2	allow	allow	VB
9937	2124	3	the	the	DT
9937	2124	4	water	water	NN
9937	2124	5	to	to	TO
9937	2124	6	evaporate	evaporate	VB
9937	2124	7	and	and	CC
9937	2124	8	sauté	sauté	VB
9937	2124	9	the	the	DT
9937	2124	10	sausages	sausage	NNS
9937	2124	11	in	in	IN
9937	2124	12	their	-PRON-	PRP$
9937	2124	13	own	own	JJ
9937	2124	14	fat	fat	NN
9937	2124	15	,	,	,
9937	2124	16	turning	turn	VBG
9937	2124	17	them	-PRON-	PRP
9937	2124	18	frequently	frequently	RB
9937	2124	19	until	until	IN
9937	2124	20	they	-PRON-	PRP
9937	2124	21	are	be	VBP
9937	2124	22	well	well	RB
9937	2124	23	browned	brown	VBN
9937	2124	24	.	.	.
9937	2125	1	To	to	TO
9937	2125	2	cook	cook	VB
9937	2125	3	loose	loose	JJ
9937	2125	4	pork	pork	NN
9937	2125	5	sausage	sausage	NN
9937	2125	6	,	,	,
9937	2125	7	shape	shape	VB
9937	2125	8	it	-PRON-	PRP
9937	2125	9	into	into	IN
9937	2125	10	thin	thin	JJ
9937	2125	11	,	,	,
9937	2125	12	flat	flat	JJ
9937	2125	13	cakes	cake	NNS
9937	2125	14	.	.	.
9937	2126	1	Grease	grease	VB
9937	2126	2	a	a	DT
9937	2126	3	frying	fry	VBG
9937	2126	4	pan	pan	NN
9937	2126	5	slightly	slightly	RB
9937	2126	6	,	,	,
9937	2126	7	in	in	IN
9937	2126	8	order	order	NN
9937	2126	9	to	to	TO
9937	2126	10	keep	keep	VB
9937	2126	11	the	the	DT
9937	2126	12	cakes	cake	NNS
9937	2126	13	from	from	IN
9937	2126	14	sticking	stick	VBG
9937	2126	15	to	to	IN
9937	2126	16	the	the	DT
9937	2126	17	surface	surface	NN
9937	2126	18	,	,	,
9937	2126	19	place	place	VB
9937	2126	20	the	the	DT
9937	2126	21	cakes	cake	NNS
9937	2126	22	in	in	IN
9937	2126	23	the	the	DT
9937	2126	24	pan	pan	NN
9937	2126	25	,	,	,
9937	2126	26	and	and	CC
9937	2126	27	allow	allow	VB
9937	2126	28	them	-PRON-	PRP
9937	2126	29	to	to	TO
9937	2126	30	cook	cook	VB
9937	2126	31	in	in	IN
9937	2126	32	the	the	DT
9937	2126	33	fat	fat	NN
9937	2126	34	that	that	WDT
9937	2126	35	fries	fry	VBZ
9937	2126	36	out	out	RP
9937	2126	37	,	,	,
9937	2126	38	turning	turn	VBG
9937	2126	39	them	-PRON-	PRP
9937	2126	40	occasionally	occasionally	RB
9937	2126	41	until	until	IN
9937	2126	42	both	both	DT
9937	2126	43	sides	side	NNS
9937	2126	44	are	be	VBP
9937	2126	45	well	well	RB
9937	2126	46	browned	brown	VBN
9937	2126	47	.	.	.
9937	2127	1	CURED	CURED	NNP
9937	2127	2	PORK	PORK	NNP
9937	2127	3	AND	and	CC
9937	2127	4	ITS	its	PRP$
9937	2127	5	PREPARATION	preparation	NN
9937	2127	6	64	64	CD
9937	2127	7	.	.	.
9937	2128	1	Under	under	IN
9937	2128	2	the	the	DT
9937	2128	3	heading	heading	NN
9937	2128	4	of	of	IN
9937	2128	5	cured	cure	VBN
9937	2128	6	pork	pork	NN
9937	2128	7	may	may	MD
9937	2128	8	be	be	VB
9937	2128	9	included	include	VBN
9937	2128	10	many	many	JJ
9937	2128	11	of	of	IN
9937	2128	12	the	the	DT
9937	2128	13	cuts	cut	NNS
9937	2128	14	of	of	IN
9937	2128	15	pork	pork	NN
9937	2128	16	,	,	,
9937	2128	17	for	for	IN
9937	2128	18	a	a	DT
9937	2128	19	large	large	JJ
9937	2128	20	part	part	NN
9937	2128	21	of	of	IN
9937	2128	22	a	a	DT
9937	2128	23	pork	pork	NN
9937	2128	24	carcass	carcass	NN
9937	2128	25	can	can	MD
9937	2128	26	be	be	VB
9937	2128	27	preserved	preserve	VBN
9937	2128	28	by	by	IN
9937	2128	29	curing	cure	VBG
9937	2128	30	.	.	.
9937	2129	1	However	however	RB
9937	2129	2	,	,	,
9937	2129	3	this	this	DT
9937	2129	4	term	term	NN
9937	2129	5	is	be	VBZ
9937	2129	6	usually	usually	RB
9937	2129	7	restricted	restrict	VBN
9937	2129	8	to	to	TO
9937	2129	9	include	include	VB
9937	2129	10	salt	salt	NN
9937	2129	11	pork	pork	NN
9937	2129	12	,	,	,
9937	2129	13	bacon	bacon	NN
9937	2129	14	,	,	,
9937	2129	15	and	and	CC
9937	2129	16	ham	ham	NN
9937	2129	17	.	.	.
9937	2130	1	As	as	IN
9937	2130	2	has	have	VBZ
9937	2130	3	already	already	RB
9937	2130	4	been	be	VBN
9937	2130	5	learned	learn	VBN
9937	2130	6	,	,	,
9937	2130	7	salt	salt	NN
9937	2130	8	pork	pork	NN
9937	2130	9	is	be	VBZ
9937	2130	10	obtained	obtain	VBN
9937	2130	11	from	from	IN
9937	2130	12	the	the	DT
9937	2130	13	belly	belly	NN
9937	2130	14	;	;	:
9937	2130	15	bacon	bacon	NN
9937	2130	16	,	,	,
9937	2130	17	from	from	IN
9937	2130	18	the	the	DT
9937	2130	19	middle	middle	JJ
9937	2130	20	cut	cut	NN
9937	2130	21	;	;	:
9937	2130	22	and	and	CC
9937	2130	23	ham	ham	NNP
9937	2130	24	,	,	,
9937	2130	25	from	from	IN
9937	2130	26	the	the	DT
9937	2130	27	two	two	CD
9937	2130	28	hind	hind	NN
9937	2130	29	legs	leg	NNS
9937	2130	30	of	of	IN
9937	2130	31	pork	pork	NN
9937	2130	32	.	.	.
9937	2131	1	65	65	CD
9937	2131	2	.	.	.
9937	2132	1	SALT	SALT	NNS
9937	2132	2	PORK.--As	pork.--as	CD
9937	2132	3	the	the	DT
9937	2132	4	cut	cut	NN
9937	2132	5	used	use	VBN
9937	2132	6	for	for	IN
9937	2132	7	salt	salt	NN
9937	2132	8	pork	pork	NN
9937	2132	9	is	be	VBZ
9937	2132	10	almost	almost	RB
9937	2132	11	entirely	entirely	RB
9937	2132	12	fat	fat	JJ
9937	2132	13	,	,	,
9937	2132	14	this	this	DT
9937	2132	15	piece	piece	NN
9937	2132	16	is	be	VBZ
9937	2132	17	seldom	seldom	RB
9937	2132	18	used	use	VBN
9937	2132	19	alone	alone	RB
9937	2132	20	for	for	IN
9937	2132	21	the	the	DT
9937	2132	22	table	table	NN
9937	2132	23	.	.	.
9937	2133	1	Occasionally	occasionally	RB
9937	2133	2	,	,	,
9937	2133	3	it	-PRON-	PRP
9937	2133	4	is	be	VBZ
9937	2133	5	broiled	broil	VBN
9937	2133	6	to	to	TO
9937	2133	7	be	be	VB
9937	2133	8	served	serve	VBN
9937	2133	9	with	with	IN
9937	2133	10	some	some	DT
9937	2133	11	special	special	JJ
9937	2133	12	food	food	NN
9937	2133	13	,	,	,
9937	2133	14	such	such	JJ
9937	2133	15	as	as	IN
9937	2133	16	fried	fry	VBN
9937	2133	17	apples	apple	NNS
9937	2133	18	,	,	,
9937	2133	19	but	but	CC
9937	2133	20	for	for	IN
9937	2133	21	the	the	DT
9937	2133	22	most	most	JJS
9937	2133	23	part	part	NN
9937	2133	24	it	-PRON-	PRP
9937	2133	25	is	be	VBZ
9937	2133	26	used	use	VBN
9937	2133	27	for	for	IN
9937	2133	28	_	_	NNP
9937	2133	29	larding	lard	VBG
9937	2133	30	_	_	NNP
9937	2133	31	;	;	:
9937	2133	32	that	that	RB
9937	2133	33	is	is	RB
9937	2133	34	,	,	,
9937	2133	35	slices	slice	NNS
9937	2133	36	of	of	IN
9937	2133	37	it	-PRON-	PRP
9937	2133	38	are	be	VBP
9937	2133	39	laid	lay	VBN
9937	2133	40	across	across	IN
9937	2133	41	the	the	DT
9937	2133	42	surface	surface	NN
9937	2133	43	of	of	IN
9937	2133	44	meat	meat	NN
9937	2133	45	and	and	CC
9937	2133	46	fish	fish	NN
9937	2133	47	that	that	WDT
9937	2133	48	are	be	VBP
9937	2133	49	lacking	lack	VBG
9937	2133	50	in	in	IN
9937	2133	51	fat	fat	NN
9937	2133	52	and	and	CC
9937	2133	53	that	that	IN
9937	2133	54	therefore	therefore	RB
9937	2133	55	cook	cook	VBP
9937	2133	56	better	well	RBR
9937	2133	57	and	and	CC
9937	2133	58	have	have	VB
9937	2133	59	a	a	DT
9937	2133	60	more	more	RBR
9937	2133	61	agreeable	agreeable	JJ
9937	2133	62	flavor	flavor	NN
9937	2133	63	when	when	WRB
9937	2133	64	fat	fat	NN
9937	2133	65	in	in	IN
9937	2133	66	some	some	DT
9937	2133	67	form	form	NN
9937	2133	68	is	be	VBZ
9937	2133	69	added	add	VBN
9937	2133	70	.	.	.
9937	2134	1	Pork	pork	NN
9937	2134	2	of	of	IN
9937	2134	3	this	this	DT
9937	2134	4	kind	kind	NN
9937	2134	5	is	be	VBZ
9937	2134	6	usually	usually	RB
9937	2134	7	bought	buy	VBN
9937	2134	8	by	by	IN
9937	2134	9	the	the	DT
9937	2134	10	pound	pound	NN
9937	2134	11	and	and	CC
9937	2134	12	then	then	RB
9937	2134	13	sliced	slice	VBN
9937	2134	14	by	by	IN
9937	2134	15	the	the	DT
9937	2134	16	housewife	housewife	NN
9937	2134	17	as	as	IN
9937	2134	18	it	-PRON-	PRP
9937	2134	19	is	be	VBZ
9937	2134	20	needed	need	VBN
9937	2134	21	for	for	IN
9937	2134	22	cooking	cooking	NN
9937	2134	23	purposes	purpose	NNS
9937	2134	24	.	.	.
9937	2135	1	[	[	-LRB-
9937	2135	2	Illustration	illustration	NN
9937	2135	3	:	:	:
9937	2135	4	FIG	FIG	NNP
9937	2135	5	.	.	.
9937	2136	1	22	22	CD
9937	2136	2	]	]	-RRB-
9937	2136	3	66	66	CD
9937	2136	4	.	.	.
9937	2137	1	BACON.--The	BACON.--The	NNP
9937	2137	2	middle	middle	NNP
9937	2137	3	cut	cut	NN
9937	2137	4	of	of	IN
9937	2137	5	pork	pork	NN
9937	2137	6	,	,	,
9937	2137	7	upon	upon	IN
9937	2137	8	being	be	VBG
9937	2137	9	cured	cure	VBN
9937	2137	10	by	by	IN
9937	2137	11	smoking	smoking	NN
9937	2137	12	,	,	,
9937	2137	13	is	be	VBZ
9937	2137	14	regarded	regard	VBN
9937	2137	15	as	as	IN
9937	2137	16	bacon	bacon	NN
9937	2137	17	.	.	.
9937	2138	1	It	-PRON-	PRP
9937	2138	2	is	be	VBZ
9937	2138	3	sometimes	sometimes	RB
9937	2138	4	used	use	VBN
9937	2138	5	for	for	IN
9937	2138	6	larding	lard	VBG
9937	2138	7	purposes	purpose	NNS
9937	2138	8	,	,	,
9937	2138	9	but	but	CC
9937	2138	10	as	as	IN
9937	2138	11	it	-PRON-	PRP
9937	2138	12	contains	contain	VBZ
9937	2138	13	more	more	RBR
9937	2138	14	lean	lean	JJ
9937	2138	15	than	than	IN
9937	2138	16	salt	salt	NN
9937	2138	17	pork	pork	NN
9937	2138	18	,	,	,
9937	2138	19	has	have	VBZ
9937	2138	20	a	a	DT
9937	2138	21	very	very	RB
9937	2138	22	pleasing	pleasing	JJ
9937	2138	23	flavor	flavor	NN
9937	2138	24	,	,	,
9937	2138	25	and	and	CC
9937	2138	26	is	be	VBZ
9937	2138	27	the	the	DT
9937	2138	28	most	most	RBS
9937	2138	29	easily	easily	RB
9937	2138	30	digested	digest	VBN
9937	2138	31	fat	fat	NN
9937	2138	32	known	know	VBN
9937	2138	33	,	,	,
9937	2138	34	it	-PRON-	PRP
9937	2138	35	is	be	VBZ
9937	2138	36	much	much	RB
9937	2138	37	used	use	VBN
9937	2138	38	for	for	IN
9937	2138	39	food	food	NN
9937	2138	40	.	.	.
9937	2139	1	A	a	DT
9937	2139	2	piece	piece	NN
9937	2139	3	that	that	WDT
9937	2139	4	contains	contain	VBZ
9937	2139	5	the	the	DT
9937	2139	6	usual	usual	JJ
9937	2139	7	proportion	proportion	NN
9937	2139	8	of	of	IN
9937	2139	9	fat	fat	NN
9937	2139	10	and	and	CC
9937	2139	11	lean	lean	JJ
9937	2139	12	is	be	VBZ
9937	2139	13	shown	show	VBN
9937	2139	14	in	in	IN
9937	2139	15	Fig	Fig	NNP
9937	2139	16	.	.	.
9937	2140	1	22	22	CD
9937	2140	2	.	.	.
9937	2141	1	The	the	DT
9937	2141	2	strip	strip	NN
9937	2141	3	of	of	IN
9937	2141	4	fat	fat	NN
9937	2141	5	that	that	WDT
9937	2141	6	occurs	occur	VBZ
9937	2141	7	between	between	IN
9937	2141	8	the	the	DT
9937	2141	9	rind	rind	NN
9937	2141	10	,	,	,
9937	2141	11	or	or	CC
9937	2141	12	outer	outer	JJ
9937	2141	13	coat	coat	NN
9937	2141	14	,	,	,
9937	2141	15	and	and	CC
9937	2141	16	the	the	DT
9937	2141	17	first	first	JJ
9937	2141	18	layer	layer	NN
9937	2141	19	of	of	IN
9937	2141	20	lean	lean	NNP
9937	2141	21	is	be	VBZ
9937	2141	22	the	the	DT
9937	2141	23	firmest	firmest	NN
9937	2141	24	and	and	CC
9937	2141	25	the	the	DT
9937	2141	26	best	good	JJS
9937	2141	27	for	for	IN
9937	2141	28	larding	lard	VBG
9937	2141	29	.	.	.
9937	2142	1	The	the	DT
9937	2142	2	fat	fat	NN
9937	2142	3	that	that	WDT
9937	2142	4	fries	fry	VBZ
9937	2142	5	out	out	IN
9937	2142	6	of	of	IN
9937	2142	7	bacon	bacon	NN
9937	2142	8	is	be	VBZ
9937	2142	9	excellent	excellent	JJ
9937	2142	10	for	for	IN
9937	2142	11	use	use	NN
9937	2142	12	in	in	IN
9937	2142	13	the	the	DT
9937	2142	14	cooking	cooking	NN
9937	2142	15	and	and	CC
9937	2142	16	seasoning	seasoning	NN
9937	2142	17	of	of	IN
9937	2142	18	other	other	JJ
9937	2142	19	foods	food	NNS
9937	2142	20	,	,	,
9937	2142	21	such	such	JJ
9937	2142	22	as	as	IN
9937	2142	23	vegetables	vegetable	NNS
9937	2142	24	and	and	CC
9937	2142	25	meats	meat	NNS
9937	2142	26	.	.	.
9937	2143	1	When	when	WRB
9937	2143	2	bacon	bacon	NN
9937	2143	3	is	be	VBZ
9937	2143	4	cooked	cook	VBN
9937	2143	5	for	for	IN
9937	2143	6	the	the	DT
9937	2143	7	table	table	NN
9937	2143	8	,	,	,
9937	2143	9	its	-PRON-	PRP$
9937	2143	10	flavor	flavor	NN
9937	2143	11	will	will	MD
9937	2143	12	be	be	VB
9937	2143	13	improved	improve	VBN
9937	2143	14	if	if	IN
9937	2143	15	it	-PRON-	PRP
9937	2143	16	is	be	VBZ
9937	2143	17	broiled	broil	VBN
9937	2143	18	rather	rather	RB
9937	2143	19	than	than	IN
9937	2143	20	fried	fry	VBN
9937	2143	21	in	in	IN
9937	2143	22	its	-PRON-	PRP$
9937	2143	23	own	own	JJ
9937	2143	24	fat	fat	NN
9937	2143	25	.	.	.
9937	2144	1	The	the	DT
9937	2144	2	rind	rind	NN
9937	2144	3	of	of	IN
9937	2144	4	bacon	bacon	NN
9937	2144	5	should	should	MD
9937	2144	6	,	,	,
9937	2144	7	as	as	IN
9937	2144	8	a	a	DT
9937	2144	9	rule	rule	NN
9937	2144	10	,	,	,
9937	2144	11	be	be	VB
9937	2144	12	trimmed	trim	VBN
9937	2144	13	off	off	RP
9937	2144	14	,	,	,
9937	2144	15	but	but	CC
9937	2144	16	it	-PRON-	PRP
9937	2144	17	should	should	MD
9937	2144	18	never	never	RB
9937	2144	19	be	be	VB
9937	2144	20	wasted	waste	VBN
9937	2144	21	,	,	,
9937	2144	22	for	for	IN
9937	2144	23	it	-PRON-	PRP
9937	2144	24	may	may	MD
9937	2144	25	be	be	VB
9937	2144	26	used	use	VBN
9937	2144	27	to	to	TO
9937	2144	28	grease	grease	VB
9937	2144	29	a	a	DT
9937	2144	30	pancake	pancake	NN
9937	2144	31	griddle	griddle	NN
9937	2144	32	or	or	CC
9937	2144	33	any	any	DT
9937	2144	34	pan	pan	NN
9937	2144	35	in	in	IN
9937	2144	36	which	which	WDT
9937	2144	37	food	food	NN
9937	2144	38	is	be	VBZ
9937	2144	39	to	to	TO
9937	2144	40	be	be	VB
9937	2144	41	cooked	cook	VBN
9937	2144	42	,	,	,
9937	2144	43	provided	provide	VBN
9937	2144	44	the	the	DT
9937	2144	45	bacon	bacon	NN
9937	2144	46	flavor	flavor	NN
9937	2144	47	will	will	MD
9937	2144	48	not	not	RB
9937	2144	49	be	be	VB
9937	2144	50	objectionable	objectionable	JJ
9937	2144	51	.	.	.
9937	2145	1	In	in	IN
9937	2145	2	purchasing	purchase	VBG
9937	2145	3	bacon	bacon	NN
9937	2145	4	,	,	,
9937	2145	5	it	-PRON-	PRP
9937	2145	6	is	be	VBZ
9937	2145	7	usually	usually	RB
9937	2145	8	more	more	RBR
9937	2145	9	economical	economical	JJ
9937	2145	10	to	to	TO
9937	2145	11	buy	buy	VB
9937	2145	12	the	the	DT
9937	2145	13	whole	whole	JJ
9937	2145	14	side	side	NN
9937	2145	15	,	,	,
9937	2145	16	or	or	CC
9937	2145	17	the	the	DT
9937	2145	18	entire	entire	JJ
9937	2145	19	middle	middle	JJ
9937	2145	20	cut	cut	NN
9937	2145	21	,	,	,
9937	2145	22	but	but	CC
9937	2145	23	if	if	IN
9937	2145	24	smaller	small	JJR
9937	2145	25	quantities	quantity	NNS
9937	2145	26	are	be	VBP
9937	2145	27	desired	desire	VBN
9937	2145	28	,	,	,
9937	2145	29	any	any	DT
9937	2145	30	amount	amount	NN
9937	2145	31	,	,	,
9937	2145	32	either	either	CC
9937	2145	33	in	in	IN
9937	2145	34	one	one	CD
9937	2145	35	piece	piece	NN
9937	2145	36	or	or	CC
9937	2145	37	in	in	IN
9937	2145	38	slices	slice	NNS
9937	2145	39	,	,	,
9937	2145	40	may	may	MD
9937	2145	41	be	be	VB
9937	2145	42	bought	buy	VBN
9937	2145	43	.	.	.
9937	2146	1	The	the	DT
9937	2146	2	commercially	commercially	RB
9937	2146	3	cut	cut	VBN
9937	2146	4	bacon	bacon	NN
9937	2146	5	,	,	,
9937	2146	6	which	which	WDT
9937	2146	7	is	be	VBZ
9937	2146	8	very	very	RB
9937	2146	9	thin	thin	JJ
9937	2146	10	and	and	CC
9937	2146	11	becomes	become	VBZ
9937	2146	12	very	very	RB
9937	2146	13	crisp	crisp	JJ
9937	2146	14	in	in	IN
9937	2146	15	its	-PRON-	PRP$
9937	2146	16	preparation	preparation	NN
9937	2146	17	,	,	,
9937	2146	18	may	may	MD
9937	2146	19	be	be	VB
9937	2146	20	bought	buy	VBN
9937	2146	21	with	with	IN
9937	2146	22	the	the	DT
9937	2146	23	rind	rind	NN
9937	2146	24	retained	retain	VBD
9937	2146	25	or	or	CC
9937	2146	26	removed	remove	VBN
9937	2146	27	.	.	.
9937	2147	1	In	in	IN
9937	2147	2	both	both	DT
9937	2147	3	of	of	IN
9937	2147	4	these	these	DT
9937	2147	5	forms	form	NNS
9937	2147	6	,	,	,
9937	2147	7	it	-PRON-	PRP
9937	2147	8	is	be	VBZ
9937	2147	9	often	often	RB
9937	2147	10	put	put	VBN
9937	2147	11	up	up	RP
9937	2147	12	in	in	IN
9937	2147	13	jars	jar	NNS
9937	2147	14	or	or	CC
9937	2147	15	packed	pack	VBN
9937	2147	16	neatly	neatly	RB
9937	2147	17	in	in	IN
9937	2147	18	flat	flat	JJ
9937	2147	19	pasteboard	pasteboard	NN
9937	2147	20	boxes	box	NNS
9937	2147	21	.	.	.
9937	2148	1	While	while	IN
9937	2148	2	such	such	JJ
9937	2148	3	bacon	bacon	NN
9937	2148	4	is	be	VBZ
9937	2148	5	undoubtedly	undoubtedly	RB
9937	2148	6	the	the	DT
9937	2148	7	most	most	RBS
9937	2148	8	popular	popular	JJ
9937	2148	9	kind	kind	NN
9937	2148	10	,	,	,
9937	2148	11	it	-PRON-	PRP
9937	2148	12	should	should	MD
9937	2148	13	be	be	VB
9937	2148	14	remembered	remember	VBN
9937	2148	15	that	that	IN
9937	2148	16	the	the	DT
9937	2148	17	more	more	JJR
9937	2148	18	preparation	preparation	NN
9937	2148	19	that	that	WDT
9937	2148	20	is	be	VBZ
9937	2148	21	put	put	VBN
9937	2148	22	on	on	RP
9937	2148	23	such	such	PDT
9937	2148	24	a	a	DT
9937	2148	25	food	food	NN
9937	2148	26	before	before	IN
9937	2148	27	it	-PRON-	PRP
9937	2148	28	enters	enter	VBZ
9937	2148	29	the	the	DT
9937	2148	30	home	home	NN
9937	2148	31	,	,	,
9937	2148	32	the	the	DT
9937	2148	33	more	more	RBR
9937	2148	34	expensive	expensive	JJ
9937	2148	35	it	-PRON-	PRP
9937	2148	36	becomes	become	VBZ
9937	2148	37	.	.	.
9937	2149	1	Very	very	RB
9937	2149	2	satisfactory	satisfactory	JJ
9937	2149	3	results	result	NNS
9937	2149	4	can	can	MD
9937	2149	5	be	be	VB
9937	2149	6	obtained	obtain	VBN
9937	2149	7	from	from	IN
9937	2149	8	bacon	bacon	NN
9937	2149	9	bought	buy	VBN
9937	2149	10	in	in	IN
9937	2149	11	the	the	DT
9937	2149	12	piece	piece	NN
9937	2149	13	if	if	IN
9937	2149	14	care	care	NN
9937	2149	15	is	be	VBZ
9937	2149	16	used	use	VBN
9937	2149	17	in	in	IN
9937	2149	18	cutting	cut	VBG
9937	2149	19	it	-PRON-	PRP
9937	2149	20	.	.	.
9937	2150	1	To	to	TO
9937	2150	2	secure	secure	VB
9937	2150	3	very	very	RB
9937	2150	4	thin	thin	JJ
9937	2150	5	,	,	,
9937	2150	6	even	even	RB
9937	2150	7	slices	slice	NNS
9937	2150	8	,	,	,
9937	2150	9	a	a	DT
9937	2150	10	knife	knife	NN
9937	2150	11	having	have	VBG
9937	2150	12	a	a	DT
9937	2150	13	thin	thin	JJ
9937	2150	14	blade	blade	NN
9937	2150	15	that	that	WDT
9937	2150	16	is	be	VBZ
9937	2150	17	kept	keep	VBN
9937	2150	18	sharp	sharp	JJ
9937	2150	19	and	and	CC
9937	2150	20	in	in	IN
9937	2150	21	good	good	JJ
9937	2150	22	condition	condition	NN
9937	2150	23	should	should	MD
9937	2150	24	always	always	RB
9937	2150	25	be	be	VB
9937	2150	26	used	use	VBN
9937	2150	27	.	.	.
9937	2151	1	67	67	CD
9937	2151	2	.	.	.
9937	2152	1	BACON	BACON	NNP
9937	2152	2	AND	and	CC
9937	2152	3	EGGS.--There	eggs.--there	NN
9937	2152	4	are	be	VBP
9937	2152	5	many	many	JJ
9937	2152	6	combinations	combination	NNS
9937	2152	7	in	in	IN
9937	2152	8	which	which	WDT
9937	2152	9	bacon	bacon	NN
9937	2152	10	is	be	VBZ
9937	2152	11	one	one	CD
9937	2152	12	of	of	IN
9937	2152	13	the	the	DT
9937	2152	14	foods	food	NNS
9937	2152	15	,	,	,
9937	2152	16	but	but	CC
9937	2152	17	no	no	DT
9937	2152	18	more	more	RBR
9937	2152	19	palatable	palatable	JJ
9937	2152	20	one	one	NN
9937	2152	21	can	can	MD
9937	2152	22	be	be	VB
9937	2152	23	found	find	VBN
9937	2152	24	than	than	IN
9937	2152	25	bacon	bacon	NN
9937	2152	26	and	and	CC
9937	2152	27	eggs	egg	NNS
9937	2152	28	.	.	.
9937	2153	1	This	this	DT
9937	2153	2	is	be	VBZ
9937	2153	3	generally	generally	RB
9937	2153	4	a	a	DT
9937	2153	5	breakfast	breakfast	NN
9937	2153	6	dish	dish	NN
9937	2153	7	;	;	:
9937	2153	8	still	still	RB
9937	2153	9	there	there	EX
9937	2153	10	is	be	VBZ
9937	2153	11	no	no	DT
9937	2153	12	reason	reason	NN
9937	2153	13	why	why	WRB
9937	2153	14	it	-PRON-	PRP
9937	2153	15	can	can	MD
9937	2153	16	not	not	RB
9937	2153	17	be	be	VB
9937	2153	18	used	use	VBN
9937	2153	19	at	at	IN
9937	2153	20	times	time	NNS
9937	2153	21	for	for	IN
9937	2153	22	luncheon	luncheon	NN
9937	2153	23	or	or	CC
9937	2153	24	supper	supper	NN
9937	2153	25	to	to	TO
9937	2153	26	give	give	VB
9937	2153	27	variety	variety	NN
9937	2153	28	.	.	.
9937	2154	1	To	to	TO
9937	2154	2	prepare	prepare	VB
9937	2154	3	this	this	DT
9937	2154	4	combination	combination	NN
9937	2154	5	of	of	IN
9937	2154	6	foods	food	NNS
9937	2154	7	,	,	,
9937	2154	8	first	first	JJ
9937	2154	9	pan	pan	NNP
9937	2154	10	-	-	HYPH
9937	2154	11	broil	broil	VB
9937	2154	12	the	the	DT
9937	2154	13	desired	desire	VBN
9937	2154	14	number	number	NN
9937	2154	15	of	of	IN
9937	2154	16	slices	slice	NNS
9937	2154	17	of	of	IN
9937	2154	18	bacon	bacon	NN
9937	2154	19	in	in	IN
9937	2154	20	a	a	DT
9937	2154	21	hot	hot	JJ
9937	2154	22	frying	frying	NN
9937	2154	23	pan	pan	NN
9937	2154	24	until	until	IN
9937	2154	25	they	-PRON-	PRP
9937	2154	26	are	be	VBP
9937	2154	27	crisp	crisp	JJ
9937	2154	28	and	and	CC
9937	2154	29	then	then	RB
9937	2154	30	remove	remove	VB
9937	2154	31	them	-PRON-	PRP
9937	2154	32	to	to	IN
9937	2154	33	a	a	DT
9937	2154	34	warm	warm	JJ
9937	2154	35	platter	platter	NN
9937	2154	36	.	.	.
9937	2155	1	Into	into	IN
9937	2155	2	the	the	DT
9937	2155	3	fat	fat	NN
9937	2155	4	that	that	WDT
9937	2155	5	has	have	VBZ
9937	2155	6	fried	fry	VBN
9937	2155	7	out	out	IN
9937	2155	8	of	of	IN
9937	2155	9	the	the	DT
9937	2155	10	bacon	bacon	NN
9937	2155	11	,	,	,
9937	2155	12	put	put	VBD
9937	2155	13	the	the	DT
9937	2155	14	required	require	VBN
9937	2155	15	number	number	NN
9937	2155	16	of	of	IN
9937	2155	17	eggs	egg	NNS
9937	2155	18	,	,	,
9937	2155	19	which	which	WDT
9937	2155	20	have	have	VBP
9937	2155	21	first	first	RB
9937	2155	22	been	be	VBN
9937	2155	23	broken	break	VBN
9937	2155	24	into	into	IN
9937	2155	25	a	a	DT
9937	2155	26	saucer	saucer	NN
9937	2155	27	.	.	.
9937	2156	1	Fry	fry	VB
9937	2156	2	them	-PRON-	PRP
9937	2156	3	until	until	IN
9937	2156	4	they	-PRON-	PRP
9937	2156	5	reach	reach	VBP
9937	2156	6	the	the	DT
9937	2156	7	desired	desire	VBN
9937	2156	8	degree	degree	NN
9937	2156	9	of	of	IN
9937	2156	10	hardness	hardness	NN
9937	2156	11	,	,	,
9937	2156	12	and	and	CC
9937	2156	13	then	then	RB
9937	2156	14	remove	remove	VB
9937	2156	15	to	to	IN
9937	2156	16	the	the	DT
9937	2156	17	platter	platter	NN
9937	2156	18	containing	contain	VBG
9937	2156	19	the	the	DT
9937	2156	20	bacon	bacon	NN
9937	2156	21	.	.	.
9937	2157	1	Serve	serve	VB
9937	2157	2	by	by	IN
9937	2157	3	placing	place	VBG
9937	2157	4	a	a	DT
9937	2157	5	slice	slice	NN
9937	2157	6	or	or	CC
9937	2157	7	two	two	CD
9937	2157	8	of	of	IN
9937	2157	9	bacon	bacon	NN
9937	2157	10	on	on	IN
9937	2157	11	the	the	DT
9937	2157	12	plate	plate	NN
9937	2157	13	with	with	IN
9937	2157	14	each	each	DT
9937	2157	15	egg	egg	NN
9937	2157	16	.	.	.
9937	2158	1	68	68	CD
9937	2158	2	.	.	.
9937	2159	1	BACON	bacon	NN
9937	2159	2	COMBINED	combined	VBP
9937	2159	3	WITH	with	IN
9937	2159	4	OTHER	OTHER	NNP
9937	2159	5	FOODS.--Many	foods.--many	DT
9937	2159	6	other	other	JJ
9937	2159	7	foods	food	NNS
9937	2159	8	may	may	MD
9937	2159	9	be	be	VB
9937	2159	10	fried	fry	VBN
9937	2159	11	in	in	IN
9937	2159	12	the	the	DT
9937	2159	13	same	same	JJ
9937	2159	14	way	way	NN
9937	2159	15	as	as	IN
9937	2159	16	eggs	egg	NNS
9937	2159	17	and	and	CC
9937	2159	18	served	serve	VBD
9937	2159	19	with	with	IN
9937	2159	20	bacon	bacon	NN
9937	2159	21	.	.	.
9937	2160	1	For	for	IN
9937	2160	2	instance	instance	NN
9937	2160	3	,	,	,
9937	2160	4	sliced	sliced	JJ
9937	2160	5	apples	apple	NNS
9937	2160	6	or	or	CC
9937	2160	7	sliced	slice	VBN
9937	2160	8	tomatoes	tomato	NNS
9937	2160	9	fried	fry	VBN
9937	2160	10	in	in	IN
9937	2160	11	bacon	bacon	NN
9937	2160	12	fat	fat	NN
9937	2160	13	until	until	IN
9937	2160	14	they	-PRON-	PRP
9937	2160	15	become	become	VBP
9937	2160	16	tender	tender	JJ
9937	2160	17	,	,	,
9937	2160	18	but	but	CC
9937	2160	19	not	not	RB
9937	2160	20	mushy	mushy	JJ
9937	2160	21	,	,	,
9937	2160	22	are	be	VBP
9937	2160	23	delicious	delicious	JJ
9937	2160	24	when	when	WRB
9937	2160	25	served	serve	VBN
9937	2160	26	with	with	IN
9937	2160	27	crisp	crisp	JJ
9937	2160	28	pieces	piece	NNS
9937	2160	29	of	of	IN
9937	2160	30	bacon	bacon	NN
9937	2160	31	.	.	.
9937	2161	1	Also	also	RB
9937	2161	2	,	,	,
9937	2161	3	cold	cold	JJ
9937	2161	4	cereals	cereal	NNS
9937	2161	5	,	,	,
9937	2161	6	such	such	JJ
9937	2161	7	as	as	IN
9937	2161	8	cream	cream	NN
9937	2161	9	of	of	IN
9937	2161	10	wheat	wheat	NN
9937	2161	11	,	,	,
9937	2161	12	oatmeal	oatmeal	NN
9937	2161	13	,	,	,
9937	2161	14	corn	corn	NN
9937	2161	15	-	-	HYPH
9937	2161	16	meal	meal	NN
9937	2161	17	mush	mush	NN
9937	2161	18	,	,	,
9937	2161	19	etc	etc	FW
9937	2161	20	.	.	.
9937	2161	21	,	,	,
9937	2161	22	may	may	MD
9937	2161	23	be	be	VB
9937	2161	24	sliced	slice	VBN
9937	2161	25	and	and	CC
9937	2161	26	fried	fry	VBN
9937	2161	27	until	until	IN
9937	2161	28	crisp	crisp	NNS
9937	2161	29	and	and	CC
9937	2161	30	then	then	RB
9937	2161	31	served	serve	VBD
9937	2161	32	with	with	IN
9937	2161	33	bacon	bacon	NN
9937	2161	34	.	.	.
9937	2162	1	69	69	CD
9937	2162	2	.	.	.
9937	2163	1	HAM.--The	ham.--the	PRP
9937	2163	2	hind	hind	NNP
9937	2163	3	leg	leg	NN
9937	2163	4	of	of	IN
9937	2163	5	pork	pork	NN
9937	2163	6	,	,	,
9937	2163	7	when	when	WRB
9937	2163	8	cured	cure	VBN
9937	2163	9	and	and	CC
9937	2163	10	smoked	smoke	VBN
9937	2163	11	,	,	,
9937	2163	12	is	be	VBZ
9937	2163	13	usually	usually	RB
9937	2163	14	known	know	VBN
9937	2163	15	as	as	IN
9937	2163	16	ham	ham	NN
9937	2163	17	.	.	.
9937	2164	1	Fig	fig	NN
9937	2164	2	.	.	.
9937	2165	1	23	23	CD
9937	2165	2	shows	show	VBZ
9937	2165	3	a	a	DT
9937	2165	4	ham	ham	NN
9937	2165	5	from	from	IN
9937	2165	6	which	which	WDT
9937	2165	7	the	the	DT
9937	2165	8	rind	rind	NN
9937	2165	9	has	have	VBZ
9937	2165	10	not	not	RB
9937	2165	11	been	be	VBN
9937	2165	12	removed	remove	VBN
9937	2165	13	.	.	.
9937	2166	1	In	in	IN
9937	2166	2	such	such	PDT
9937	2166	3	a	a	DT
9937	2166	4	ham	ham	NN
9937	2166	5	,	,	,
9937	2166	6	the	the	DT
9937	2166	7	proportion	proportion	NN
9937	2166	8	of	of	IN
9937	2166	9	fat	fat	NN
9937	2166	10	and	and	CC
9937	2166	11	lean	lean	JJ
9937	2166	12	is	be	VBZ
9937	2166	13	about	about	RB
9937	2166	14	right	right	JJ
9937	2166	15	,	,	,
9937	2166	16	but	but	CC
9937	2166	17	when	when	WRB
9937	2166	18	ham	ham	NNP
9937	2166	19	is	be	VBZ
9937	2166	20	bought	buy	VBN
9937	2166	21	with	with	IN
9937	2166	22	the	the	DT
9937	2166	23	rind	rind	NN
9937	2166	24	removed	remove	VBN
9937	2166	25	,	,	,
9937	2166	26	much	much	JJ
9937	2166	27	of	of	IN
9937	2166	28	the	the	DT
9937	2166	29	fat	fat	NN
9937	2166	30	is	be	VBZ
9937	2166	31	also	also	RB
9937	2166	32	taken	take	VBN
9937	2166	33	off	off	RP
9937	2166	34	.	.	.
9937	2167	1	The	the	DT
9937	2167	2	best	good	JJS
9937	2167	3	hams	ham	NNS
9937	2167	4	weigh	weigh	VBP
9937	2167	5	from	from	IN
9937	2167	6	8	8	CD
9937	2167	7	to	to	TO
9937	2167	8	15	15	CD
9937	2167	9	pounds	pound	NNS
9937	2167	10	,	,	,
9937	2167	11	and	and	CC
9937	2167	12	have	have	VBP
9937	2167	13	a	a	DT
9937	2167	14	thin	thin	JJ
9937	2167	15	skin	skin	NN
9937	2167	16	,	,	,
9937	2167	17	solid	solid	JJ
9937	2167	18	fat	fat	NN
9937	2167	19	,	,	,
9937	2167	20	and	and	CC
9937	2167	21	a	a	DT
9937	2167	22	small	small	JJ
9937	2167	23	,	,	,
9937	2167	24	short	short	JJ
9937	2167	25	tapering	tapering	NN
9937	2167	26	leg	leg	NN
9937	2167	27	or	or	CC
9937	2167	28	shank	shank	JJ
9937	2167	29	.	.	.
9937	2168	1	Several	several	JJ
9937	2168	2	ways	way	NNS
9937	2168	3	of	of	IN
9937	2168	4	cooking	cooking	NN
9937	2168	5	ham	ham	NN
9937	2168	6	are	be	VBP
9937	2168	7	in	in	IN
9937	2168	8	practice	practice	NN
9937	2168	9	.	.	.
9937	2169	1	Very	very	RB
9937	2169	2	often	often	RB
9937	2169	3	slices	slice	VBZ
9937	2169	4	resembling	resemble	VBG
9937	2169	5	slices	slice	NNS
9937	2169	6	of	of	IN
9937	2169	7	round	round	JJ
9937	2169	8	steak	steak	NN
9937	2169	9	are	be	VBP
9937	2169	10	cut	cut	VBN
9937	2169	11	from	from	IN
9937	2169	12	the	the	DT
9937	2169	13	whole	whole	JJ
9937	2169	14	ham	ham	NN
9937	2169	15	and	and	CC
9937	2169	16	then	then	RB
9937	2169	17	fried	fry	VBD
9937	2169	18	or	or	CC
9937	2169	19	broiled	broil	VBN
9937	2169	20	.	.	.
9937	2170	1	If	if	IN
9937	2170	2	a	a	DT
9937	2170	3	larger	large	JJR
9937	2170	4	quantity	quantity	NN
9937	2170	5	is	be	VBZ
9937	2170	6	desired	desire	VBN
9937	2170	7	,	,	,
9937	2170	8	the	the	DT
9937	2170	9	entire	entire	JJ
9937	2170	10	ham	ham	NN
9937	2170	11	or	or	CC
9937	2170	12	a	a	DT
9937	2170	13	thick	thick	JJ
9937	2170	14	cut	cut	NN
9937	2170	15	may	may	MD
9937	2170	16	be	be	VB
9937	2170	17	purchased	purchase	VBN
9937	2170	18	.	.	.
9937	2171	1	This	this	DT
9937	2171	2	is	be	VBZ
9937	2171	3	boiled	boil	VBN
9937	2171	4	or	or	CC
9937	2171	5	baked	bake	VBN
9937	2171	6	and	and	CC
9937	2171	7	then	then	RB
9937	2171	8	served	serve	VBD
9937	2171	9	hot	hot	JJ
9937	2171	10	or	or	CC
9937	2171	11	cold	cold	JJ
9937	2171	12	.	.	.
9937	2172	1	It	-PRON-	PRP
9937	2172	2	is	be	VBZ
9937	2172	3	a	a	DT
9937	2172	4	good	good	JJ
9937	2172	5	idea	idea	NN
9937	2172	6	to	to	TO
9937	2172	7	purchase	purchase	VB
9937	2172	8	an	an	DT
9937	2172	9	entire	entire	JJ
9937	2172	10	ham	ham	NN
9937	2172	11	and	and	CC
9937	2172	12	keep	keep	VB
9937	2172	13	it	-PRON-	PRP
9937	2172	14	in	in	IN
9937	2172	15	supply	supply	NN
9937	2172	16	,	,	,
9937	2172	17	cutting	cut	VBG
9937	2172	18	off	off	RP
9937	2172	19	slices	slice	NNS
9937	2172	20	as	as	IN
9937	2172	21	they	-PRON-	PRP
9937	2172	22	are	be	VBP
9937	2172	23	desired	desire	VBN
9937	2172	24	.	.	.
9937	2173	1	In	in	IN
9937	2173	2	such	such	JJ
9937	2173	3	an	an	DT
9937	2173	4	event	event	NN
9937	2173	5	,	,	,
9937	2173	6	the	the	DT
9937	2173	7	ham	ham	NN
9937	2173	8	should	should	MD
9937	2173	9	be	be	VB
9937	2173	10	kept	keep	VBN
9937	2173	11	carefully	carefully	RB
9937	2173	12	wrapped	wrap	VBN
9937	2173	13	and	and	CC
9937	2173	14	should	should	MD
9937	2173	15	be	be	VB
9937	2173	16	hung	hang	VBN
9937	2173	17	in	in	IN
9937	2173	18	a	a	DT
9937	2173	19	cool	cool	JJ
9937	2173	20	,	,	,
9937	2173	21	dry	dry	JJ
9937	2173	22	place	place	NN
9937	2173	23	.	.	.
9937	2174	1	In	in	IN
9937	2174	2	cutting	cut	VBG
9937	2174	3	a	a	DT
9937	2174	4	ham	ham	NN
9937	2174	5	,	,	,
9937	2174	6	begin	begin	VB
9937	2174	7	at	at	IN
9937	2174	8	the	the	DT
9937	2174	9	large	large	JJ
9937	2174	10	end	end	NN
9937	2174	11	,	,	,
9937	2174	12	as	as	IN
9937	2174	13	in	in	IN
9937	2174	14	Fig	Fig	NNP
9937	2174	15	.	.	.
9937	2175	1	23	23	CD
9937	2175	2	,	,	,
9937	2175	3	and	and	CC
9937	2175	4	cut	cut	VBD
9937	2175	5	off	off	RP
9937	2175	6	slices	slice	NNS
9937	2175	7	until	until	IN
9937	2175	8	the	the	DT
9937	2175	9	opposite	opposite	JJ
9937	2175	10	end	end	NN
9937	2175	11	becomes	become	VBZ
9937	2175	12	too	too	RB
9937	2175	13	small	small	JJ
9937	2175	14	to	to	TO
9937	2175	15	make	make	VB
9937	2175	16	good	good	JJ
9937	2175	17	slices	slice	NNS
9937	2175	18	.	.	.
9937	2176	1	The	the	DT
9937	2176	2	piece	piece	NN
9937	2176	3	that	that	WDT
9937	2176	4	remains	remain	VBZ
9937	2176	5	may	may	MD
9937	2176	6	be	be	VB
9937	2176	7	cooked	cook	VBN
9937	2176	8	with	with	IN
9937	2176	9	vegetables	vegetable	NNS
9937	2176	10	,	,	,
9937	2176	11	may	may	MD
9937	2176	12	be	be	VB
9937	2176	13	boiled	boil	VBN
9937	2176	14	and	and	CC
9937	2176	15	served	serve	VBN
9937	2176	16	either	either	CC
9937	2176	17	hot	hot	JJ
9937	2176	18	or	or	CC
9937	2176	19	cold	cold	JJ
9937	2176	20	,	,	,
9937	2176	21	or	or	CC
9937	2176	22	,	,	,
9937	2176	23	if	if	IN
9937	2176	24	it	-PRON-	PRP
9937	2176	25	is	be	VBZ
9937	2176	26	only	only	RB
9937	2176	27	a	a	DT
9937	2176	28	small	small	JJ
9937	2176	29	piece	piece	NN
9937	2176	30	,	,	,
9937	2176	31	may	may	MD
9937	2176	32	be	be	VB
9937	2176	33	used	use	VBN
9937	2176	34	for	for	IN
9937	2176	35	making	make	VBG
9937	2176	36	soup	soup	NN
9937	2176	37	.	.	.
9937	2177	1	[	[	-LRB-
9937	2177	2	Illustration	illustration	NN
9937	2177	3	:	:	:
9937	2177	4	FIG	FIG	NNP
9937	2177	5	.	.	.
9937	2178	1	23	23	CD
9937	2178	2	]	]	-RRB-
9937	2178	3	70	70	CD
9937	2178	4	.	.	.
9937	2179	1	BROILED	broiled	NN
9937	2179	2	HAM.--The	HAM.--The	NNP
9937	2179	3	methods	method	NNS
9937	2179	4	of	of	IN
9937	2179	5	broiling	broiling	NN
9937	2179	6	and	and	CC
9937	2179	7	pan	pan	NN
9937	2179	8	broiling	broiling	NN
9937	2179	9	are	be	VBP
9937	2179	10	very	very	RB
9937	2179	11	satisfactory	satisfactory	JJ
9937	2179	12	when	when	WRB
9937	2179	13	applied	apply	VBN
9937	2179	14	to	to	IN
9937	2179	15	ham	ham	NN
9937	2179	16	that	that	WDT
9937	2179	17	is	be	VBZ
9937	2179	18	cut	cut	VBN
9937	2179	19	in	in	IN
9937	2179	20	slices	slice	NNS
9937	2179	21	.	.	.
9937	2180	1	Ham	Ham	NNP
9937	2180	2	is	be	VBZ
9937	2180	3	pan	pan	NN
9937	2180	4	-	-	HYPH
9937	2180	5	broiled	broil	VBN
9937	2180	6	in	in	IN
9937	2180	7	the	the	DT
9937	2180	8	same	same	JJ
9937	2180	9	way	way	NN
9937	2180	10	as	as	IN
9937	2180	11	other	other	JJ
9937	2180	12	meats	meat	NNS
9937	2180	13	.	.	.
9937	2181	1	To	to	TO
9937	2181	2	broil	broil	VB
9937	2181	3	ham	ham	NN
9937	2181	4	,	,	,
9937	2181	5	place	place	NN
9937	2181	6	slices	slice	NNS
9937	2181	7	1	1	CD
9937	2181	8	inch	inch	NN
9937	2181	9	thick	thick	JJ
9937	2181	10	on	on	IN
9937	2181	11	the	the	DT
9937	2181	12	hot	hot	JJ
9937	2181	13	broiler	broiler	NN
9937	2181	14	rack	rack	NN
9937	2181	15	and	and	CC
9937	2181	16	sear	sear	NNP
9937	2181	17	quickly	quickly	RB
9937	2181	18	on	on	IN
9937	2181	19	both	both	DT
9937	2181	20	sides	side	NNS
9937	2181	21	.	.	.
9937	2182	1	Then	then	RB
9937	2182	2	reduce	reduce	VB
9937	2182	3	the	the	DT
9937	2182	4	temperature	temperature	NN
9937	2182	5	and	and	CC
9937	2182	6	broil	broil	NNP
9937	2182	7	for	for	IN
9937	2182	8	15	15	CD
9937	2182	9	to	to	TO
9937	2182	10	18	18	CD
9937	2182	11	minutes	minute	NNS
9937	2182	12	,	,	,
9937	2182	13	turning	turn	VBG
9937	2182	14	the	the	DT
9937	2182	15	ham	ham	NN
9937	2182	16	every	every	DT
9937	2182	17	few	few	JJ
9937	2182	18	minutes	minute	NNS
9937	2182	19	until	until	IN
9937	2182	20	done	do	VBN
9937	2182	21	.	.	.
9937	2183	1	Remove	remove	VB
9937	2183	2	to	to	IN
9937	2183	3	a	a	DT
9937	2183	4	hot	hot	JJ
9937	2183	5	platter	platter	NN
9937	2183	6	.	.	.
9937	2184	1	Add	add	VB
9937	2184	2	a	a	DT
9937	2184	3	little	little	JJ
9937	2184	4	water	water	NN
9937	2184	5	to	to	IN
9937	2184	6	the	the	DT
9937	2184	7	drippings	dripping	NNS
9937	2184	8	in	in	IN
9937	2184	9	the	the	DT
9937	2184	10	broiler	broiler	NN
9937	2184	11	pan	pan	NN
9937	2184	12	,	,	,
9937	2184	13	pour	pour	VB
9937	2184	14	this	this	DT
9937	2184	15	over	over	IN
9937	2184	16	the	the	DT
9937	2184	17	meat	meat	NN
9937	2184	18	,	,	,
9937	2184	19	and	and	CC
9937	2184	20	serve	serve	VB
9937	2184	21	at	at	IN
9937	2184	22	once	once	RB
9937	2184	23	.	.	.
9937	2185	1	71	71	CD
9937	2185	2	.	.	.
9937	2186	1	HAM	HAM	NNP
9937	2186	2	BAKED	BAKED	NNS
9937	2186	3	IN	in	IN
9937	2186	4	MILK.--A	milk.--a	CD
9937	2186	5	change	change	NN
9937	2186	6	from	from	IN
9937	2186	7	the	the	DT
9937	2186	8	usual	usual	JJ
9937	2186	9	ways	way	NNS
9937	2186	10	of	of	IN
9937	2186	11	preparing	prepare	VBG
9937	2186	12	slices	slice	NNS
9937	2186	13	of	of	IN
9937	2186	14	ham	ham	NN
9937	2186	15	can	can	MD
9937	2186	16	be	be	VB
9937	2186	17	had	have	VBN
9937	2186	18	by	by	IN
9937	2186	19	baking	bake	VBG
9937	2186	20	them	-PRON-	PRP
9937	2186	21	in	in	IN
9937	2186	22	milk	milk	NN
9937	2186	23	.	.	.
9937	2187	1	A	a	DT
9937	2187	2	point	point	NN
9937	2187	3	to	to	TO
9937	2187	4	remember	remember	VB
9937	2187	5	in	in	IN
9937	2187	6	carrying	carry	VBG
9937	2187	7	out	out	RP
9937	2187	8	this	this	DT
9937	2187	9	method	method	NN
9937	2187	10	is	be	VBZ
9937	2187	11	that	that	IN
9937	2187	12	the	the	DT
9937	2187	13	meat	meat	NN
9937	2187	14	must	must	MD
9937	2187	15	bake	bake	VB
9937	2187	16	slowly	slowly	RB
9937	2187	17	in	in	IN
9937	2187	18	order	order	NN
9937	2187	19	to	to	TO
9937	2187	20	be	be	VB
9937	2187	21	tender	tender	JJ
9937	2187	22	when	when	WRB
9937	2187	23	it	-PRON-	PRP
9937	2187	24	is	be	VBZ
9937	2187	25	done	do	VBN
9937	2187	26	.	.	.
9937	2188	1	Secure	secure	VB
9937	2188	2	a	a	DT
9937	2188	3	2-inch	2-inch	CD
9937	2188	4	slice	slice	NN
9937	2188	5	of	of	IN
9937	2188	6	ham	ham	NN
9937	2188	7	,	,	,
9937	2188	8	place	place	VB
9937	2188	9	it	-PRON-	PRP
9937	2188	10	in	in	IN
9937	2188	11	a	a	DT
9937	2188	12	dripping	dripping	JJ
9937	2188	13	pan	pan	NN
9937	2188	14	,	,	,
9937	2188	15	and	and	CC
9937	2188	16	completely	completely	RB
9937	2188	17	cover	cover	VB
9937	2188	18	it	-PRON-	PRP
9937	2188	19	with	with	IN
9937	2188	20	milk	milk	NN
9937	2188	21	.	.	.
9937	2189	1	Put	put	VB
9937	2189	2	in	in	RP
9937	2189	3	a	a	DT
9937	2189	4	moderate	moderate	JJ
9937	2189	5	oven	oven	NN
9937	2189	6	and	and	CC
9937	2189	7	cook	cook	NN
9937	2189	8	for	for	IN
9937	2189	9	2	2	CD
9937	2189	10	or	or	CC
9937	2189	11	more	more	JJR
9937	2189	12	hours	hour	NNS
9937	2189	13	.	.	.
9937	2190	1	When	when	WRB
9937	2190	2	the	the	DT
9937	2190	3	ham	ham	NNP
9937	2190	4	is	be	VBZ
9937	2190	5	done	do	VBN
9937	2190	6	,	,	,
9937	2190	7	its	-PRON-	PRP$
9937	2190	8	surface	surface	NN
9937	2190	9	should	should	MD
9937	2190	10	be	be	VB
9937	2190	11	brown	brown	JJ
9937	2190	12	and	and	CC
9937	2190	13	the	the	DT
9937	2190	14	milk	milk	NN
9937	2190	15	should	should	MD
9937	2190	16	be	be	VB
9937	2190	17	almost	almost	RB
9937	2190	18	entirely	entirely	RB
9937	2190	19	evaporated	evaporate	VBN
9937	2190	20	.	.	.
9937	2191	1	If	if	IN
9937	2191	2	the	the	DT
9937	2191	3	liquid	liquid	NN
9937	2191	4	added	add	VBN
9937	2191	5	in	in	IN
9937	2191	6	the	the	DT
9937	2191	7	beginning	beginning	NN
9937	2191	8	is	be	VBZ
9937	2191	9	not	not	RB
9937	2191	10	sufficient	sufficient	JJ
9937	2191	11	,	,	,
9937	2191	12	more	more	JJR
9937	2191	13	may	may	MD
9937	2191	14	be	be	VB
9937	2191	15	added	add	VBN
9937	2191	16	during	during	IN
9937	2191	17	the	the	DT
9937	2191	18	baking	baking	NN
9937	2191	19	.	.	.
9937	2192	1	72	72	CD
9937	2192	2	.	.	.
9937	2193	1	BOILED	BOILED	NNP
9937	2193	2	HAM.--Sometimes	ham.--sometime	VBZ
9937	2193	3	it	-PRON-	PRP
9937	2193	4	is	be	VBZ
9937	2193	5	desired	desire	VBN
9937	2193	6	to	to	TO
9937	2193	7	cook	cook	VB
9937	2193	8	an	an	DT
9937	2193	9	entire	entire	JJ
9937	2193	10	ham	ham	NN
9937	2193	11	,	,	,
9937	2193	12	particularly	particularly	RB
9937	2193	13	when	when	WRB
9937	2193	14	a	a	DT
9937	2193	15	large	large	JJ
9937	2193	16	number	number	NN
9937	2193	17	of	of	IN
9937	2193	18	persons	person	NNS
9937	2193	19	are	be	VBP
9937	2193	20	to	to	TO
9937	2193	21	be	be	VB
9937	2193	22	served	serve	VBN
9937	2193	23	.	.	.
9937	2194	1	The	the	DT
9937	2194	2	usual	usual	JJ
9937	2194	3	way	way	NN
9937	2194	4	to	to	TO
9937	2194	5	prepare	prepare	VB
9937	2194	6	a	a	DT
9937	2194	7	whole	whole	JJ
9937	2194	8	ham	ham	NN
9937	2194	9	is	be	VBZ
9937	2194	10	to	to	TO
9937	2194	11	boil	boil	VB
9937	2194	12	it	-PRON-	PRP
9937	2194	13	.	.	.
9937	2195	1	When	when	WRB
9937	2195	2	it	-PRON-	PRP
9937	2195	3	is	be	VBZ
9937	2195	4	sufficiently	sufficiently	RB
9937	2195	5	cooked	cook	VBN
9937	2195	6	,	,	,
9937	2195	7	it	-PRON-	PRP
9937	2195	8	may	may	MD
9937	2195	9	be	be	VB
9937	2195	10	served	serve	VBN
9937	2195	11	hot	hot	JJ
9937	2195	12	or	or	CC
9937	2195	13	kept	keep	VBN
9937	2195	14	until	until	IN
9937	2195	15	it	-PRON-	PRP
9937	2195	16	is	be	VBZ
9937	2195	17	cold	cold	JJ
9937	2195	18	and	and	CC
9937	2195	19	then	then	RB
9937	2195	20	served	serve	VBD
9937	2195	21	in	in	IN
9937	2195	22	slices	slice	NNS
9937	2195	23	.	.	.
9937	2196	1	Nothing	nothing	NN
9937	2196	2	is	be	VBZ
9937	2196	3	more	more	RBR
9937	2196	4	appetizing	appetizing	JJ
9937	2196	5	for	for	IN
9937	2196	6	a	a	DT
9937	2196	7	light	light	JJ
9937	2196	8	meal	meal	NN
9937	2196	9	,	,	,
9937	2196	10	as	as	IN
9937	2196	11	luncheon	luncheon	NN
9937	2196	12	or	or	CC
9937	2196	13	supper	supper	NN
9937	2196	14	,	,	,
9937	2196	15	or	or	CC
9937	2196	16	for	for	IN
9937	2196	17	picnic	picnic	NN
9937	2196	18	lunches	lunch	NNS
9937	2196	19	than	than	IN
9937	2196	20	cold	cold	JJ
9937	2196	21	sliced	sliced	JJ
9937	2196	22	ham	ham	NN
9937	2196	23	.	.	.
9937	2197	1	Then	then	RB
9937	2197	2	,	,	,
9937	2197	3	too	too	RB
9937	2197	4	,	,	,
9937	2197	5	boiled	boil	VBN
9937	2197	6	ham	ham	NNP
9937	2197	7	is	be	VBZ
9937	2197	8	very	very	RB
9937	2197	9	delicious	delicious	JJ
9937	2197	10	when	when	WRB
9937	2197	11	it	-PRON-	PRP
9937	2197	12	is	be	VBZ
9937	2197	13	fried	fried	JJ
9937	2197	14	until	until	IN
9937	2197	15	the	the	DT
9937	2197	16	edges	edge	NNS
9937	2197	17	are	be	VBP
9937	2197	18	crisp	crisp	JJ
9937	2197	19	.	.	.
9937	2198	1	To	to	TO
9937	2198	2	prepare	prepare	VB
9937	2198	3	boiled	boil	VBN
9937	2198	4	ham	ham	NN
9937	2198	5	,	,	,
9937	2198	6	first	first	RB
9937	2198	7	soak	soak	VB
9937	2198	8	the	the	DT
9937	2198	9	ham	ham	NN
9937	2198	10	in	in	IN
9937	2198	11	cold	cold	JJ
9937	2198	12	water	water	NN
9937	2198	13	for	for	IN
9937	2198	14	several	several	JJ
9937	2198	15	hours	hour	NNS
9937	2198	16	and	and	CC
9937	2198	17	then	then	RB
9937	2198	18	remove	remove	VB
9937	2198	19	it	-PRON-	PRP
9937	2198	20	and	and	CC
9937	2198	21	scrub	scrub	VBD
9937	2198	22	it	-PRON-	PRP
9937	2198	23	.	.	.
9937	2199	1	Place	place	VB
9937	2199	2	it	-PRON-	PRP
9937	2199	3	in	in	IN
9937	2199	4	a	a	DT
9937	2199	5	large	large	JJ
9937	2199	6	kettle	kettle	NN
9937	2199	7	with	with	IN
9937	2199	8	the	the	DT
9937	2199	9	fat	fat	JJ
9937	2199	10	side	side	NN
9937	2199	11	down	down	RP
9937	2199	12	and	and	CC
9937	2199	13	cover	cover	VB
9937	2199	14	well	well	RB
9937	2199	15	with	with	IN
9937	2199	16	cold	cold	JJ
9937	2199	17	water	water	NN
9937	2199	18	.	.	.
9937	2200	1	Put	put	VB
9937	2200	2	over	over	RP
9937	2200	3	a	a	DT
9937	2200	4	slow	slow	JJ
9937	2200	5	fire	fire	NN
9937	2200	6	and	and	CC
9937	2200	7	allow	allow	VB
9937	2200	8	to	to	TO
9937	2200	9	come	come	VB
9937	2200	10	to	to	IN
9937	2200	11	the	the	DT
9937	2200	12	boiling	boiling	NN
9937	2200	13	point	point	NN
9937	2200	14	very	very	RB
9937	2200	15	slowly	slowly	RB
9937	2200	16	.	.	.
9937	2201	1	Boil	Boil	NNP
9937	2201	2	for	for	IN
9937	2201	3	15	15	CD
9937	2201	4	minutes	minute	NNS
9937	2201	5	and	and	CC
9937	2201	6	skim	skim	VB
9937	2201	7	off	off	RP
9937	2201	8	the	the	DT
9937	2201	9	scum	scum	NN
9937	2201	10	that	that	WDT
9937	2201	11	has	have	VBZ
9937	2201	12	risen	rise	VBN
9937	2201	13	.	.	.
9937	2202	1	Simmer	simmer	NN
9937	2202	2	slowly	slowly	RB
9937	2202	3	for	for	IN
9937	2202	4	about	about	RB
9937	2202	5	5	5	CD
9937	2202	6	hours	hour	NNS
9937	2202	7	,	,	,
9937	2202	8	or	or	CC
9937	2202	9	at	at	RB
9937	2202	10	least	least	RBS
9937	2202	11	25	25	CD
9937	2202	12	minutes	minute	NNS
9937	2202	13	for	for	IN
9937	2202	14	each	each	DT
9937	2202	15	pound	pound	NN
9937	2202	16	of	of	IN
9937	2202	17	ham	ham	NN
9937	2202	18	.	.	.
9937	2203	1	Take	take	VB
9937	2203	2	from	from	IN
9937	2203	3	the	the	DT
9937	2203	4	kettle	kettle	NN
9937	2203	5	and	and	CC
9937	2203	6	remove	remove	VB
9937	2203	7	the	the	DT
9937	2203	8	skin	skin	NN
9937	2203	9	about	about	RB
9937	2203	10	two	two	CD
9937	2203	11	-	-	HYPH
9937	2203	12	thirds	third	NNS
9937	2203	13	of	of	IN
9937	2203	14	the	the	DT
9937	2203	15	way	way	NN
9937	2203	16	back	back	RB
9937	2203	17	.	.	.
9937	2204	1	It	-PRON-	PRP
9937	2204	2	will	will	MD
9937	2204	3	be	be	VB
9937	2204	4	found	find	VBN
9937	2204	5	that	that	IN
9937	2204	6	the	the	DT
9937	2204	7	skin	skin	NN
9937	2204	8	will	will	MD
9937	2204	9	peel	peel	VB
9937	2204	10	off	off	RP
9937	2204	11	easily	easily	RB
9937	2204	12	when	when	WRB
9937	2204	13	the	the	DT
9937	2204	14	ham	ham	NNP
9937	2204	15	is	be	VBZ
9937	2204	16	cooked	cook	VBN
9937	2204	17	enough	enough	RB
9937	2204	18	.	.	.
9937	2205	1	Garnish	garnish	VB
9937	2205	2	in	in	IN
9937	2205	3	any	any	DT
9937	2205	4	desirable	desirable	JJ
9937	2205	5	way	way	NN
9937	2205	6	and	and	CC
9937	2205	7	serve	serve	VB
9937	2205	8	hot	hot	JJ
9937	2205	9	or	or	CC
9937	2205	10	cold	cold	JJ
9937	2205	11	.	.	.
9937	2206	1	73	73	CD
9937	2206	2	.	.	.
9937	2207	1	BAKED	BAKED	NNP
9937	2207	2	HAM.--Another	ham.--another	RB
9937	2207	3	very	very	RB
9937	2207	4	appetizing	appetizing	JJ
9937	2207	5	way	way	NN
9937	2207	6	in	in	IN
9937	2207	7	which	which	WDT
9937	2207	8	to	to	TO
9937	2207	9	cook	cook	VB
9937	2207	10	an	an	DT
9937	2207	11	entire	entire	JJ
9937	2207	12	ham	ham	NN
9937	2207	13	is	be	VBZ
9937	2207	14	to	to	TO
9937	2207	15	bake	bake	VB
9937	2207	16	it	-PRON-	PRP
9937	2207	17	.	.	.
9937	2208	1	This	this	DT
9937	2208	2	involves	involve	VBZ
9937	2208	3	both	both	DT
9937	2208	4	cooking	cooking	NN
9937	2208	5	in	in	IN
9937	2208	6	water	water	NN
9937	2208	7	on	on	IN
9937	2208	8	the	the	DT
9937	2208	9	top	top	NN
9937	2208	10	of	of	IN
9937	2208	11	the	the	DT
9937	2208	12	stove	stove	NN
9937	2208	13	and	and	CC
9937	2208	14	baking	baking	NN
9937	2208	15	in	in	IN
9937	2208	16	the	the	DT
9937	2208	17	oven	oven	NN
9937	2208	18	.	.	.
9937	2209	1	While	while	IN
9937	2209	2	this	this	DT
9937	2209	3	recipe	recipe	NN
9937	2209	4	,	,	,
9937	2209	5	as	as	RB
9937	2209	6	well	well	RB
9937	2209	7	as	as	IN
9937	2209	8	those	those	DT
9937	2209	9	preceding	precede	VBG
9937	2209	10	,	,	,
9937	2209	11	specifies	specify	VBZ
9937	2209	12	ham	ham	NNP
9937	2209	13	,	,	,
9937	2209	14	it	-PRON-	PRP
9937	2209	15	should	should	MD
9937	2209	16	be	be	VB
9937	2209	17	remembered	remember	VBN
9937	2209	18	that	that	IN
9937	2209	19	shoulder	shoulder	NN
9937	2209	20	may	may	MD
9937	2209	21	be	be	VB
9937	2209	22	cooked	cook	VBN
9937	2209	23	in	in	IN
9937	2209	24	the	the	DT
9937	2209	25	same	same	JJ
9937	2209	26	ways	way	NNS
9937	2209	27	.	.	.
9937	2210	1	For	for	IN
9937	2210	2	baked	baked	JJ
9937	2210	3	ham	ham	NN
9937	2210	4	,	,	,
9937	2210	5	proceed	proceed	NN
9937	2210	6	in	in	IN
9937	2210	7	the	the	DT
9937	2210	8	way	way	NN
9937	2210	9	just	just	RB
9937	2210	10	explained	explain	VBD
9937	2210	11	for	for	IN
9937	2210	12	boiled	boil	VBN
9937	2210	13	ham	ham	NN
9937	2210	14	,	,	,
9937	2210	15	but	but	CC
9937	2210	16	boil	boil	VB
9937	2210	17	only	only	RB
9937	2210	18	12	12	CD
9937	2210	19	minutes	minute	NNS
9937	2210	20	for	for	IN
9937	2210	21	each	each	DT
9937	2210	22	pound	pound	NN
9937	2210	23	.	.	.
9937	2211	1	Take	take	VB
9937	2211	2	the	the	DT
9937	2211	3	ham	ham	NN
9937	2211	4	from	from	IN
9937	2211	5	the	the	DT
9937	2211	6	kettle	kettle	NN
9937	2211	7	and	and	CC
9937	2211	8	allow	allow	VB
9937	2211	9	it	-PRON-	PRP
9937	2211	10	to	to	TO
9937	2211	11	cool	cool	VB
9937	2211	12	enough	enough	RB
9937	2211	13	to	to	TO
9937	2211	14	permit	permit	VB
9937	2211	15	it	-PRON-	PRP
9937	2211	16	to	to	TO
9937	2211	17	be	be	VB
9937	2211	18	handled	handle	VBN
9937	2211	19	.	.	.
9937	2212	1	Remove	remove	VB
9937	2212	2	the	the	DT
9937	2212	3	skin	skin	NN
9937	2212	4	.	.	.
9937	2213	1	Then	then	RB
9937	2213	2	place	place	VB
9937	2213	3	the	the	DT
9937	2213	4	ham	ham	NN
9937	2213	5	in	in	IN
9937	2213	6	a	a	DT
9937	2213	7	roasting	roast	VBG
9937	2213	8	pan	pan	NN
9937	2213	9	and	and	CC
9937	2213	10	pour	pour	VB
9937	2213	11	over	over	IN
9937	2213	12	it	-PRON-	PRP
9937	2213	13	1	1	CD
9937	2213	14	cupful	cupful	NN
9937	2213	15	of	of	IN
9937	2213	16	water	water	NN
9937	2213	17	.	.	.
9937	2214	1	Bake	bake	VB
9937	2214	2	12	12	CD
9937	2214	3	minutes	minute	NNS
9937	2214	4	for	for	IN
9937	2214	5	each	each	DT
9937	2214	6	pound	pound	NN
9937	2214	7	and	and	CC
9937	2214	8	baste	baste	NN
9937	2214	9	frequently	frequently	RB
9937	2214	10	while	while	IN
9937	2214	11	baking	bake	VBG
9937	2214	12	.	.	.
9937	2215	1	Serve	serve	VB
9937	2215	2	hot	hot	JJ
9937	2215	3	or	or	CC
9937	2215	4	cold	cold	JJ
9937	2215	5	.	.	.
9937	2216	1	PREPARATION	preparation	NN
9937	2216	2	OP	op	NN
9937	2216	3	LEFT	left	NN
9937	2216	4	-	-	HYPH
9937	2216	5	OVER	over	NN
9937	2216	6	PORK	PORK	NNP
9937	2216	7	74	74	CD
9937	2216	8	.	.	.
9937	2217	1	COLD	COLD	NNP
9937	2217	2	PORK	PORK	NNP
9937	2217	3	WITH	with	IN
9937	2217	4	FRIED	FRIED	NNP
9937	2217	5	APPLES.--A	APPLES.--A	,
9937	2217	6	combination	combination	NN
9937	2217	7	that	that	IN
9937	2217	8	most	most	JJS
9937	2217	9	persons	person	NNS
9937	2217	10	find	find	VBP
9937	2217	11	agreeable	agreeable	JJ
9937	2217	12	and	and	CC
9937	2217	13	that	that	DT
9937	2217	14	enables	enable	VBZ
9937	2217	15	the	the	DT
9937	2217	16	housewife	housewife	NN
9937	2217	17	to	to	TO
9937	2217	18	use	use	VB
9937	2217	19	up	up	RP
9937	2217	20	left	left	RB
9937	2217	21	-	-	HYPH
9937	2217	22	over	over	RP
9937	2217	23	pork	pork	NN
9937	2217	24	,	,	,
9937	2217	25	is	be	VBZ
9937	2217	26	cold	cold	JJ
9937	2217	27	pork	pork	NN
9937	2217	28	and	and	CC
9937	2217	29	fried	fry	VBN
9937	2217	30	apples	apple	NNS
9937	2217	31	.	.	.
9937	2218	1	To	to	TO
9937	2218	2	prepare	prepare	VB
9937	2218	3	this	this	DT
9937	2218	4	dish	dish	NN
9937	2218	5	,	,	,
9937	2218	6	remove	remove	VB
9937	2218	7	the	the	DT
9937	2218	8	cores	core	NNS
9937	2218	9	from	from	IN
9937	2218	10	sour	sour	JJ
9937	2218	11	apples	apple	NNS
9937	2218	12	and	and	CC
9937	2218	13	cut	cut	VBD
9937	2218	14	the	the	DT
9937	2218	15	apples	apple	NNS
9937	2218	16	into	into	IN
9937	2218	17	1/2-inch	1/2-inch	CD
9937	2218	18	slices	slice	NNS
9937	2218	19	.	.	.
9937	2219	1	Put	put	VB
9937	2219	2	these	these	DT
9937	2219	3	in	in	IN
9937	2219	4	a	a	DT
9937	2219	5	frying	fry	VBG
9937	2219	6	pan	pan	NN
9937	2219	7	containing	contain	VBG
9937	2219	8	hot	hot	JJ
9937	2219	9	bacon	bacon	NN
9937	2219	10	fat	fat	NN
9937	2219	11	and	and	CC
9937	2219	12	fry	fry	NN
9937	2219	13	until	until	IN
9937	2219	14	soft	soft	JJ
9937	2219	15	and	and	CC
9937	2219	16	well	well	RB
9937	2219	17	browned	brown	VBN
9937	2219	18	.	.	.
9937	2220	1	Slice	slice	VB
9937	2220	2	cold	cold	JJ
9937	2220	3	pork	pork	NN
9937	2220	4	thin	thin	NN
9937	2220	5	and	and	CC
9937	2220	6	place	place	NN
9937	2220	7	in	in	IN
9937	2220	8	the	the	DT
9937	2220	9	center	center	NN
9937	2220	10	of	of	IN
9937	2220	11	a	a	DT
9937	2220	12	platter	platter	NN
9937	2220	13	.	.	.
9937	2221	1	Arrange	arrange	VB
9937	2221	2	the	the	DT
9937	2221	3	apples	apple	NNS
9937	2221	4	around	around	IN
9937	2221	5	the	the	DT
9937	2221	6	pork	pork	NN
9937	2221	7	in	in	IN
9937	2221	8	a	a	DT
9937	2221	9	border	border	NN
9937	2221	10	.	.	.
9937	2222	1	75	75	CD
9937	2222	2	.	.	.
9937	2223	1	SCALLOPED	SCALLOPED	NNP
9937	2223	2	PORK	PORK	NNP
9937	2223	3	AND	and	CC
9937	2223	4	CABBAGE.--If	CABBAGE.--If	NNP
9937	2223	5	not	not	RB
9937	2223	6	enough	enough	JJ
9937	2223	7	pork	pork	NN
9937	2223	8	remains	remain	VBZ
9937	2223	9	to	to	TO
9937	2223	10	serve	serve	VB
9937	2223	11	alone	alone	RB
9937	2223	12	,	,	,
9937	2223	13	it	-PRON-	PRP
9937	2223	14	can	can	MD
9937	2223	15	be	be	VB
9937	2223	16	combined	combine	VBN
9937	2223	17	with	with	IN
9937	2223	18	cabbage	cabbage	NN
9937	2223	19	to	to	TO
9937	2223	20	make	make	VB
9937	2223	21	a	a	DT
9937	2223	22	most	most	RBS
9937	2223	23	appetizing	appetizing	JJ
9937	2223	24	scalloped	scalloped	JJ
9937	2223	25	dish	dish	NN
9937	2223	26	.	.	.
9937	2224	1	The	the	DT
9937	2224	2	accompanying	accompanying	JJ
9937	2224	3	recipe	recipe	NN
9937	2224	4	shows	show	VBZ
9937	2224	5	just	just	RB
9937	2224	6	how	how	WRB
9937	2224	7	to	to	TO
9937	2224	8	prepare	prepare	VB
9937	2224	9	such	such	PDT
9937	2224	10	a	a	DT
9937	2224	11	dish	dish	NN
9937	2224	12	.	.	.
9937	2225	1	SCALLOPED	SCALLOPED	NNP
9937	2225	2	PORK	PORK	NNP
9937	2225	3	AND	and	CC
9937	2225	4	CABBAGE	cabbage	NN
9937	2225	5	(	(	-LRB-
9937	2225	6	Sufficient	sufficient	JJ
9937	2225	7	to	to	TO
9937	2225	8	Serve	serve	VB
9937	2225	9	Six	six	CD
9937	2225	10	)	)	-RRB-
9937	2225	11	2	2	CD
9937	2225	12	c.	c.	NN
9937	2225	13	small	small	JJ
9937	2225	14	thin	thin	JJ
9937	2225	15	slices	slice	NNS
9937	2225	16	of	of	IN
9937	2225	17	pork	pork	NN
9937	2225	18	1	1	CD
9937	2225	19	-	-	SYM
9937	2225	20	1/2	1/2	CD
9937	2225	21	c.	c.	NN
9937	2225	22	cooked	cook	VBN
9937	2225	23	chopped	chopped	JJ
9937	2225	24	cabbage	cabbage	NN
9937	2225	25	1	1	CD
9937	2225	26	-	-	SYM
9937	2225	27	1/2	1/2	CD
9937	2225	28	c.	c.	NN
9937	2225	29	thin	thin	JJ
9937	2225	30	white	white	JJ
9937	2225	31	sauce	sauce	NN
9937	2225	32	1/4	1/4	CD
9937	2225	33	c.	c.	NN
9937	2225	34	buttered	butter	VBD
9937	2225	35	crumbs	crumb	NNS
9937	2225	36	Arrange	arrange	VBP
9937	2225	37	the	the	DT
9937	2225	38	pork	pork	NN
9937	2225	39	and	and	CC
9937	2225	40	cabbage	cabbage	NN
9937	2225	41	in	in	IN
9937	2225	42	layers	layer	NNS
9937	2225	43	in	in	IN
9937	2225	44	a	a	DT
9937	2225	45	baking	baking	NN
9937	2225	46	dish	dish	NN
9937	2225	47	,	,	,
9937	2225	48	having	have	VBG
9937	2225	49	a	a	DT
9937	2225	50	layer	layer	NN
9937	2225	51	of	of	IN
9937	2225	52	cabbage	cabbage	NN
9937	2225	53	on	on	IN
9937	2225	54	top	top	NN
9937	2225	55	.	.	.
9937	2226	1	Pour	pour	VB
9937	2226	2	the	the	DT
9937	2226	3	white	white	JJ
9937	2226	4	sauce	sauce	NN
9937	2226	5	over	over	IN
9937	2226	6	all	all	DT
9937	2226	7	and	and	CC
9937	2226	8	sprinkle	sprinkle	VBP
9937	2226	9	the	the	DT
9937	2226	10	crumbs	crumb	NNS
9937	2226	11	on	on	IN
9937	2226	12	top	top	NN
9937	2226	13	.	.	.
9937	2227	1	Bake	bake	VB
9937	2227	2	until	until	IN
9937	2227	3	the	the	DT
9937	2227	4	sauce	sauce	NN
9937	2227	5	boils	boil	VBZ
9937	2227	6	and	and	CC
9937	2227	7	the	the	DT
9937	2227	8	crumbs	crumb	NNS
9937	2227	9	are	be	VBP
9937	2227	10	brown	brown	JJ
9937	2227	11	.	.	.
9937	2228	1	76	76	CD
9937	2228	2	.	.	.
9937	2229	1	MOCK	MOCK	NNP
9937	2229	2	CHICKEN	CHICKEN	NNS
9937	2229	3	SALAD.--The	salad.--the	JJ
9937	2229	4	similarity	similarity	NN
9937	2229	5	in	in	IN
9937	2229	6	appearance	appearance	NN
9937	2229	7	of	of	IN
9937	2229	8	pork	pork	NN
9937	2229	9	to	to	IN
9937	2229	10	chicken	chicken	NN
9937	2229	11	makes	make	VBZ
9937	2229	12	it	-PRON-	PRP
9937	2229	13	possible	possible	JJ
9937	2229	14	to	to	TO
9937	2229	15	prepare	prepare	VB
9937	2229	16	a	a	DT
9937	2229	17	salad	salad	NN
9937	2229	18	of	of	IN
9937	2229	19	cold	cold	JJ
9937	2229	20	pork	pork	NN
9937	2229	21	that	that	WDT
9937	2229	22	is	be	VBZ
9937	2229	23	a	a	DT
9937	2229	24	very	very	RB
9937	2229	25	good	good	JJ
9937	2229	26	substitute	substitute	NN
9937	2229	27	for	for	IN
9937	2229	28	chicken	chicken	NN
9937	2229	29	salad	salad	NN
9937	2229	30	.	.	.
9937	2230	1	A	a	DT
9937	2230	2	salad	salad	NN
9937	2230	3	of	of	IN
9937	2230	4	this	this	DT
9937	2230	5	kind	kind	NN
9937	2230	6	can	can	MD
9937	2230	7	be	be	VB
9937	2230	8	used	use	VBN
9937	2230	9	as	as	IN
9937	2230	10	the	the	DT
9937	2230	11	main	main	JJ
9937	2230	12	dish	dish	NN
9937	2230	13	in	in	IN
9937	2230	14	such	such	PDT
9937	2230	15	a	a	DT
9937	2230	16	meal	meal	NN
9937	2230	17	as	as	IN
9937	2230	18	luncheon	luncheon	NN
9937	2230	19	or	or	CC
9937	2230	20	supper	supper	NN
9937	2230	21	.	.	.
9937	2231	1	MOCK	MOCK	NNP
9937	2231	2	CHICKEN	CHICKEN	NNS
9937	2231	3	SALAD	salad	NN
9937	2231	4	(	(	-LRB-
9937	2231	5	Sufficient	sufficient	JJ
9937	2231	6	to	to	TO
9937	2231	7	Serve	serve	VB
9937	2231	8	Six	six	CD
9937	2231	9	)	)	-RRB-
9937	2231	10	4	4	CD
9937	2231	11	Tb	Tb	NNP
9937	2231	12	.	.	.
9937	2232	1	vinegar	vinegar	NNP
9937	2232	2	2	2	CD
9937	2232	3	c.	c.	NN
9937	2232	4	diced	dice	VBN
9937	2232	5	pork	pork	NN
9937	2232	6	1	1	CD
9937	2232	7	-	-	SYM
9937	2232	8	1/2	1/2	CD
9937	2232	9	c.	c.	NN
9937	2232	10	diced	dice	VBD
9937	2232	11	celery	celery	NN
9937	2232	12	Salad	Salad	NNP
9937	2232	13	dressing	dress	VBG
9937	2232	14	Heat	Heat	NNP
9937	2232	15	the	the	DT
9937	2232	16	vinegar	vinegar	NN
9937	2232	17	and	and	CC
9937	2232	18	pour	pour	VB
9937	2232	19	it	-PRON-	PRP
9937	2232	20	over	over	IN
9937	2232	21	the	the	DT
9937	2232	22	diced	dice	VBN
9937	2232	23	pork	pork	NN
9937	2232	24	.	.	.
9937	2233	1	Set	Set	VBN
9937	2233	2	aside	aside	RB
9937	2233	3	to	to	TO
9937	2233	4	chill	chill	VB
9937	2233	5	.	.	.
9937	2234	1	When	when	WRB
9937	2234	2	ready	ready	JJ
9937	2234	3	to	to	TO
9937	2234	4	serve	serve	VB
9937	2234	5	,	,	,
9937	2234	6	add	add	VB
9937	2234	7	the	the	DT
9937	2234	8	diced	dice	VBN
9937	2234	9	celery	celery	NN
9937	2234	10	and	and	CC
9937	2234	11	mix	mix	VB
9937	2234	12	well	well	RB
9937	2234	13	.	.	.
9937	2235	1	Pour	pour	VB
9937	2235	2	the	the	DT
9937	2235	3	salad	salad	NN
9937	2235	4	dressing	dress	VBG
9937	2235	5	over	over	IN
9937	2235	6	all	all	DT
9937	2235	7	and	and	CC
9937	2235	8	serve	serve	VB
9937	2235	9	on	on	IN
9937	2235	10	crisp	crisp	JJ
9937	2235	11	lettuce	lettuce	NN
9937	2235	12	leaves	leave	NNS
9937	2235	13	.	.	.
9937	2236	1	SERVING	serving	NN
9937	2236	2	AND	and	CC
9937	2236	3	CARVING	carving	NN
9937	2236	4	OF	of	IN
9937	2236	5	MEAT	meat	NN
9937	2236	6	77	77	CD
9937	2236	7	.	.	.
9937	2237	1	The	the	DT
9937	2237	2	manner	manner	NN
9937	2237	3	of	of	IN
9937	2237	4	carving	carve	VBG
9937	2237	5	and	and	CC
9937	2237	6	serving	serve	VBG
9937	2237	7	meat	meat	NN
9937	2237	8	in	in	IN
9937	2237	9	the	the	DT
9937	2237	10	home	home	NN
9937	2237	11	depends	depend	VBZ
9937	2237	12	to	to	IN
9937	2237	13	some	some	DT
9937	2237	14	extent	extent	NN
9937	2237	15	on	on	IN
9937	2237	16	the	the	DT
9937	2237	17	kind	kind	NN
9937	2237	18	of	of	IN
9937	2237	19	meat	meat	NN
9937	2237	20	that	that	WDT
9937	2237	21	is	be	VBZ
9937	2237	22	to	to	TO
9937	2237	23	be	be	VB
9937	2237	24	served	serve	VBN
9937	2237	25	.	.	.
9937	2238	1	A	a	DT
9937	2238	2	way	way	NN
9937	2238	3	that	that	WDT
9937	2238	4	is	be	VBZ
9937	2238	5	favored	favor	VBN
9937	2238	6	by	by	IN
9937	2238	7	some	some	DT
9937	2238	8	is	be	VBZ
9937	2238	9	to	to	TO
9937	2238	10	carve	carve	VB
9937	2238	11	the	the	DT
9937	2238	12	meat	meat	NN
9937	2238	13	before	before	IN
9937	2238	14	it	-PRON-	PRP
9937	2238	15	is	be	VBZ
9937	2238	16	placed	place	VBN
9937	2238	17	on	on	IN
9937	2238	18	the	the	DT
9937	2238	19	table	table	NN
9937	2238	20	and	and	CC
9937	2238	21	then	then	RB
9937	2238	22	serve	serve	VB
9937	2238	23	it	-PRON-	PRP
9937	2238	24	according	accord	VBG
9937	2238	25	to	to	IN
9937	2238	26	the	the	DT
9937	2238	27	style	style	NN
9937	2238	28	of	of	IN
9937	2238	29	service	service	NN
9937	2238	30	used	use	VBN
9937	2238	31	.	.	.
9937	2239	1	However	however	RB
9937	2239	2	,	,	,
9937	2239	3	the	the	DT
9937	2239	4	preferable	preferable	JJ
9937	2239	5	way	way	NN
9937	2239	6	is	be	VBZ
9937	2239	7	to	to	TO
9937	2239	8	place	place	VB
9937	2239	9	the	the	DT
9937	2239	10	platter	platter	NN
9937	2239	11	containing	contain	VBG
9937	2239	12	the	the	DT
9937	2239	13	meat	meat	NN
9937	2239	14	on	on	IN
9937	2239	15	the	the	DT
9937	2239	16	table	table	NN
9937	2239	17	,	,	,
9937	2239	18	together	together	RB
9937	2239	19	with	with	IN
9937	2239	20	the	the	DT
9937	2239	21	plates	plate	NNS
9937	2239	22	,	,	,
9937	2239	23	in	in	IN
9937	2239	24	front	front	NN
9937	2239	25	of	of	IN
9937	2239	26	the	the	DT
9937	2239	27	person	person	NN
9937	2239	28	who	who	WP
9937	2239	29	is	be	VBZ
9937	2239	30	to	to	TO
9937	2239	31	do	do	VB
9937	2239	32	the	the	DT
9937	2239	33	carving	carving	NN
9937	2239	34	and	and	CC
9937	2239	35	serving	serve	VBG
9937	2239	36	.	.	.
9937	2240	1	The	the	DT
9937	2240	2	carver	carver	NN
9937	2240	3	should	should	MD
9937	2240	4	use	use	VB
9937	2240	5	considerable	considerable	JJ
9937	2240	6	care	care	NN
9937	2240	7	in	in	IN
9937	2240	8	cutting	cut	VBG
9937	2240	9	and	and	CC
9937	2240	10	serving	serve	VBG
9937	2240	11	the	the	DT
9937	2240	12	meat	meat	NN
9937	2240	13	so	so	IN
9937	2240	14	that	that	IN
9937	2240	15	the	the	DT
9937	2240	16	platter	platter	NN
9937	2240	17	and	and	CC
9937	2240	18	the	the	DT
9937	2240	19	surrounding	surround	VBG
9937	2240	20	tablecloth	tablecloth	NN
9937	2240	21	will	will	MD
9937	2240	22	not	not	RB
9937	2240	23	become	become	VB
9937	2240	24	unsightly	unsightly	RB
9937	2240	25	.	.	.
9937	2241	1	To	to	TO
9937	2241	2	make	make	VB
9937	2241	3	each	each	DT
9937	2241	4	portion	portion	NN
9937	2241	5	as	as	RB
9937	2241	6	attractive	attractive	JJ
9937	2241	7	as	as	IN
9937	2241	8	possible	possible	JJ
9937	2241	9	,	,	,
9937	2241	10	it	-PRON-	PRP
9937	2241	11	should	should	MD
9937	2241	12	be	be	VB
9937	2241	13	cut	cut	VBN
9937	2241	14	off	off	RP
9937	2241	15	evenly	evenly	RB
9937	2241	16	and	and	CC
9937	2241	17	then	then	RB
9937	2241	18	placed	place	VBD
9937	2241	19	on	on	IN
9937	2241	20	the	the	DT
9937	2241	21	plate	plate	NN
9937	2241	22	with	with	IN
9937	2241	23	the	the	DT
9937	2241	24	best	good	JJS
9937	2241	25	side	side	NN
9937	2241	26	up	up	RP
9937	2241	27	.	.	.
9937	2242	1	Furthermore	furthermore	RB
9937	2242	2	,	,	,
9937	2242	3	the	the	DT
9937	2242	4	carving	carving	NN
9937	2242	5	should	should	MD
9937	2242	6	be	be	VB
9937	2242	7	done	do	VBN
9937	2242	8	in	in	IN
9937	2242	9	an	an	DT
9937	2242	10	economical	economical	JJ
9937	2242	11	way	way	NN
9937	2242	12	in	in	IN
9937	2242	13	order	order	NN
9937	2242	14	that	that	IN
9937	2242	15	whatever	whatever	WDT
9937	2242	16	remains	remain	VBZ
9937	2242	17	after	after	IN
9937	2242	18	the	the	DT
9937	2242	19	first	first	JJ
9937	2242	20	serving	serving	NN
9937	2242	21	may	may	MD
9937	2242	22	be	be	VB
9937	2242	23	served	serve	VBN
9937	2242	24	later	later	RB
9937	2242	25	in	in	IN
9937	2242	26	the	the	DT
9937	2242	27	same	same	JJ
9937	2242	28	meal	meal	NN
9937	2242	29	,	,	,
9937	2242	30	and	and	CC
9937	2242	31	what	what	WP
9937	2242	32	is	be	VBZ
9937	2242	33	not	not	RB
9937	2242	34	eaten	eat	VBN
9937	2242	35	at	at	IN
9937	2242	36	the	the	DT
9937	2242	37	first	first	JJ
9937	2242	38	meal	meal	NN
9937	2242	39	may	may	MD
9937	2242	40	be	be	VB
9937	2242	41	utilized	utilize	VBN
9937	2242	42	to	to	TO
9937	2242	43	advantage	advantage	VB
9937	2242	44	for	for	IN
9937	2242	45	another	another	DT
9937	2242	46	.	.	.
9937	2243	1	To	to	TO
9937	2243	2	obtain	obtain	VB
9937	2243	3	the	the	DT
9937	2243	4	best	good	JJS
9937	2243	5	results	result	NNS
9937	2243	6	in	in	IN
9937	2243	7	carving	carving	NN
9937	2243	8	,	,	,
9937	2243	9	a	a	DT
9937	2243	10	good	good	JJ
9937	2243	11	carving	carving	NN
9937	2243	12	knife	knife	NN
9937	2243	13	should	should	MD
9937	2243	14	be	be	VB
9937	2243	15	secured	secure	VBN
9937	2243	16	and	and	CC
9937	2243	17	it	-PRON-	PRP
9937	2243	18	should	should	MD
9937	2243	19	always	always	RB
9937	2243	20	be	be	VB
9937	2243	21	kept	keep	VBN
9937	2243	22	well	well	RB
9937	2243	23	sharpened	sharpened	JJ
9937	2243	24	.	.	.
9937	2244	1	78	78	CD
9937	2244	2	.	.	.
9937	2245	1	With	with	IN
9937	2245	2	the	the	DT
9937	2245	3	general	general	JJ
9937	2245	4	directions	direction	NNS
9937	2245	5	clear	clear	JJ
9937	2245	6	in	in	IN
9937	2245	7	mind	mind	NN
9937	2245	8	,	,	,
9937	2245	9	the	the	DT
9937	2245	10	methods	method	NNS
9937	2245	11	of	of	IN
9937	2245	12	carving	carve	VBG
9937	2245	13	and	and	CC
9937	2245	14	serving	serve	VBG
9937	2245	15	particular	particular	JJ
9937	2245	16	kinds	kind	NNS
9937	2245	17	of	of	IN
9937	2245	18	meat	meat	NN
9937	2245	19	may	may	MD
9937	2245	20	be	be	VB
9937	2245	21	taken	take	VBN
9937	2245	22	up	up	RP
9937	2245	23	.	.	.
9937	2246	1	Chops	chop	NNS
9937	2246	2	,	,	,
9937	2246	3	of	of	IN
9937	2246	4	course	course	NN
9937	2246	5	,	,	,
9937	2246	6	require	require	VBP
9937	2246	7	no	no	DT
9937	2246	8	carving	carving	NN
9937	2246	9	.	.	.
9937	2247	1	By	by	IN
9937	2247	2	means	mean	NNS
9937	2247	3	of	of	IN
9937	2247	4	a	a	DT
9937	2247	5	large	large	JJ
9937	2247	6	fork	fork	NN
9937	2247	7	,	,	,
9937	2247	8	one	one	PRP
9937	2247	9	should	should	MD
9937	2247	10	be	be	VB
9937	2247	11	placed	place	VBN
9937	2247	12	on	on	IN
9937	2247	13	each	each	DT
9937	2247	14	person	person	NN
9937	2247	15	's	's	POS
9937	2247	16	plate	plate	NN
9937	2247	17	.	.	.
9937	2248	1	Steaks	steak	NNS
9937	2248	2	and	and	CC
9937	2248	3	roasts	roast	NNS
9937	2248	4	,	,	,
9937	2248	5	however	however	RB
9937	2248	6	,	,	,
9937	2248	7	need	need	VB
9937	2248	8	proper	proper	JJ
9937	2248	9	cutting	cutting	NN
9937	2248	10	in	in	IN
9937	2248	11	order	order	NN
9937	2248	12	that	that	IN
9937	2248	13	equally	equally	RB
9937	2248	14	good	good	JJ
9937	2248	15	pieces	piece	NNS
9937	2248	16	may	may	MD
9937	2248	17	be	be	VB
9937	2248	18	served	serve	VBN
9937	2248	19	to	to	IN
9937	2248	20	each	each	DT
9937	2248	21	person	person	NN
9937	2248	22	dining	dine	VBG
9937	2248	23	.	.	.
9937	2249	1	To	to	TO
9937	2249	2	carve	carve	VB
9937	2249	3	a	a	DT
9937	2249	4	steak	steak	NN
9937	2249	5	properly	properly	RB
9937	2249	6	,	,	,
9937	2249	7	cut	cut	VB
9937	2249	8	it	-PRON-	PRP
9937	2249	9	across	across	RP
9937	2249	10	from	from	IN
9937	2249	11	side	side	NN
9937	2249	12	to	to	TO
9937	2249	13	side	side	VB
9937	2249	14	so	so	IN
9937	2249	15	that	that	IN
9937	2249	16	each	each	DT
9937	2249	17	piece	piece	NN
9937	2249	18	will	will	MD
9937	2249	19	contain	contain	VB
9937	2249	20	a	a	DT
9937	2249	21	portion	portion	NN
9937	2249	22	of	of	IN
9937	2249	23	the	the	DT
9937	2249	24	tender	tender	NN
9937	2249	25	part	part	NN
9937	2249	26	,	,	,
9937	2249	27	as	as	RB
9937	2249	28	well	well	RB
9937	2249	29	as	as	IN
9937	2249	30	a	a	DT
9937	2249	31	share	share	NN
9937	2249	32	of	of	IN
9937	2249	33	the	the	DT
9937	2249	34	tougher	tough	JJR
9937	2249	35	part	part	NN
9937	2249	36	.	.	.
9937	2250	1	When	when	WRB
9937	2250	2	cut	cut	VBN
9937	2250	3	,	,	,
9937	2250	4	the	the	DT
9937	2250	5	pieces	piece	NNS
9937	2250	6	should	should	MD
9937	2250	7	be	be	VB
9937	2250	8	strips	strip	NNS
9937	2250	9	that	that	WDT
9937	2250	10	are	be	VBP
9937	2250	11	about	about	RB
9937	2250	12	as	as	RB
9937	2250	13	wide	wide	JJ
9937	2250	14	as	as	IN
9937	2250	15	the	the	DT
9937	2250	16	steak	steak	NN
9937	2250	17	is	be	VBZ
9937	2250	18	thick	thick	JJ
9937	2250	19	.	.	.
9937	2251	1	It	-PRON-	PRP
9937	2251	2	is	be	VBZ
9937	2251	3	often	often	RB
9937	2251	4	advisable	advisable	JJ
9937	2251	5	to	to	TO
9937	2251	6	remove	remove	VB
9937	2251	7	the	the	DT
9937	2251	8	bone	bone	NN
9937	2251	9	from	from	IN
9937	2251	10	some	some	DT
9937	2251	11	steaks	steak	NNS
9937	2251	12	before	before	IN
9937	2251	13	placing	place	VBG
9937	2251	14	them	-PRON-	PRP
9937	2251	15	on	on	IN
9937	2251	16	the	the	DT
9937	2251	17	table	table	NN
9937	2251	18	.	.	.
9937	2252	1	79	79	CD
9937	2252	2	.	.	.
9937	2253	1	Roasts	roast	NNS
9937	2253	2	require	require	VBP
9937	2253	3	somewhat	somewhat	RB
9937	2253	4	more	more	JJR
9937	2253	5	attention	attention	NN
9937	2253	6	than	than	IN
9937	2253	7	steaks	steak	NNS
9937	2253	8	.	.	.
9937	2254	1	Before	before	IN
9937	2254	2	they	-PRON-	PRP
9937	2254	3	are	be	VBP
9937	2254	4	placed	place	VBN
9937	2254	5	on	on	IN
9937	2254	6	the	the	DT
9937	2254	7	table	table	NN
9937	2254	8	,	,	,
9937	2254	9	any	any	DT
9937	2254	10	cord	cord	NN
9937	2254	11	used	use	VBN
9937	2254	12	for	for	IN
9937	2254	13	tying	tie	VBG
9937	2254	14	should	should	MD
9937	2254	15	be	be	VB
9937	2254	16	cut	cut	VBN
9937	2254	17	and	and	CC
9937	2254	18	removed	remove	VBN
9937	2254	19	and	and	CC
9937	2254	20	all	all	DT
9937	2254	21	skewers	skewer	NNS
9937	2254	22	inserted	insert	VBD
9937	2254	23	to	to	TO
9937	2254	24	hold	hold	VB
9937	2254	25	the	the	DT
9937	2254	26	meat	meat	NN
9937	2254	27	in	in	IN
9937	2254	28	shape	shape	NN
9937	2254	29	should	should	MD
9937	2254	30	be	be	VB
9937	2254	31	pulled	pull	VBN
9937	2254	32	out	out	RP
9937	2254	33	.	.	.
9937	2255	1	To	to	TO
9937	2255	2	carve	carve	VB
9937	2255	3	a	a	DT
9937	2255	4	roast	roast	NN
9937	2255	5	of	of	IN
9937	2255	6	any	any	DT
9937	2255	7	kind	kind	NN
9937	2255	8	,	,	,
9937	2255	9	run	run	VB
9937	2255	10	the	the	DT
9937	2255	11	fork	fork	NN
9937	2255	12	into	into	IN
9937	2255	13	the	the	DT
9937	2255	14	meat	meat	NN
9937	2255	15	deeply	deeply	RB
9937	2255	16	enough	enough	RB
9937	2255	17	to	to	TO
9937	2255	18	hold	hold	VB
9937	2255	19	it	-PRON-	PRP
9937	2255	20	firmly	firmly	RB
9937	2255	21	and	and	CC
9937	2255	22	then	then	RB
9937	2255	23	cut	cut	VB
9937	2255	24	the	the	DT
9937	2255	25	meat	meat	NN
9937	2255	26	into	into	IN
9937	2255	27	thin	thin	JJ
9937	2255	28	slices	slice	NNS
9937	2255	29	across	across	IN
9937	2255	30	the	the	DT
9937	2255	31	grain	grain	NN
9937	2255	32	.	.	.
9937	2256	1	In	in	IN
9937	2256	2	the	the	DT
9937	2256	3	case	case	NN
9937	2256	4	of	of	IN
9937	2256	5	a	a	DT
9937	2256	6	roast	roast	NN
9937	2256	7	leg	leg	NN
9937	2256	8	that	that	WDT
9937	2256	9	contains	contain	VBZ
9937	2256	10	the	the	DT
9937	2256	11	bone	bone	NN
9937	2256	12	,	,	,
9937	2256	13	begin	begin	VB
9937	2256	14	to	to	TO
9937	2256	15	carve	carve	VB
9937	2256	16	the	the	DT
9937	2256	17	meat	meat	NN
9937	2256	18	from	from	IN
9937	2256	19	the	the	DT
9937	2256	20	large	large	JJ
9937	2256	21	end	end	NN
9937	2256	22	,	,	,
9937	2256	23	cutting	cut	VBG
9937	2256	24	each	each	DT
9937	2256	25	slice	slice	NN
9937	2256	26	down	down	RP
9937	2256	27	to	to	IN
9937	2256	28	the	the	DT
9937	2256	29	bone	bone	NN
9937	2256	30	and	and	CC
9937	2256	31	then	then	RB
9937	2256	32	off	off	IN
9937	2256	33	so	so	IN
9937	2256	34	that	that	IN
9937	2256	35	the	the	DT
9937	2256	36	bone	bone	NN
9937	2256	37	is	be	VBZ
9937	2256	38	left	leave	VBN
9937	2256	39	clean	clean	JJ
9937	2256	40	.	.	.
9937	2257	1	Place	place	NN
9937	2257	2	round	round	NN
9937	2257	3	of	of	IN
9937	2257	4	beef	beef	NN
9937	2257	5	and	and	CC
9937	2257	6	rolled	roll	VBN
9937	2257	7	roasts	roast	NNS
9937	2257	8	on	on	IN
9937	2257	9	the	the	DT
9937	2257	10	platter	platter	NN
9937	2257	11	so	so	IN
9937	2257	12	that	that	IN
9937	2257	13	the	the	DT
9937	2257	14	tissue	tissue	NN
9937	2257	15	side	side	NN
9937	2257	16	,	,	,
9937	2257	17	and	and	CC
9937	2257	18	not	not	RB
9937	2257	19	the	the	DT
9937	2257	20	skin	skin	NN
9937	2257	21	side	side	NN
9937	2257	22	,	,	,
9937	2257	23	is	be	VBZ
9937	2257	24	up	up	RB
9937	2257	25	,	,	,
9937	2257	26	and	and	CC
9937	2257	27	then	then	RB
9937	2257	28	cut	cut	VB
9937	2257	29	the	the	DT
9937	2257	30	slices	slice	NNS
9937	2257	31	off	off	RP
9937	2257	32	in	in	IN
9937	2257	33	a	a	DT
9937	2257	34	horizontal	horizontal	JJ
9937	2257	35	direction	direction	NN
9937	2257	36	.	.	.
9937	2258	1	To	to	TO
9937	2258	2	carve	carve	VB
9937	2258	3	a	a	DT
9937	2258	4	rib	rib	NN
9937	2258	5	roast	roast	NN
9937	2258	6	properly	properly	RB
9937	2258	7	,	,	,
9937	2258	8	cut	cut	VB
9937	2258	9	it	-PRON-	PRP
9937	2258	10	parallel	parallel	JJ
9937	2258	11	with	with	IN
9937	2258	12	the	the	DT
9937	2258	13	ribs	rib	NNS
9937	2258	14	and	and	CC
9937	2258	15	separate	separate	VB
9937	2258	16	the	the	DT
9937	2258	17	pieces	piece	NNS
9937	2258	18	from	from	IN
9937	2258	19	the	the	DT
9937	2258	20	backbone	backbone	NN
9937	2258	21	.	.	.
9937	2259	1	SAUSAGES	sausages	NN
9937	2259	2	AND	and	CC
9937	2259	3	MEAT	meat	NN
9937	2259	4	PREPARATIONS	preparations	NN
9937	2259	5	80	80	CD
9937	2259	6	.	.	.
9937	2260	1	In	in	IN
9937	2260	2	addition	addition	NN
9937	2260	3	to	to	IN
9937	2260	4	the	the	DT
9937	2260	5	fresh	fresh	JJ
9937	2260	6	,	,	,
9937	2260	7	raw	raw	JJ
9937	2260	8	meats	meat	NNS
9937	2260	9	that	that	IN
9937	2260	10	the	the	DT
9937	2260	11	housewife	housewife	NN
9937	2260	12	can	can	MD
9937	2260	13	procure	procure	VB
9937	2260	14	for	for	IN
9937	2260	15	her	-PRON-	PRP$
9937	2260	16	family	family	NN
9937	2260	17	,	,	,
9937	2260	18	there	there	EX
9937	2260	19	are	be	VBP
9937	2260	20	on	on	IN
9937	2260	21	the	the	DT
9937	2260	22	market	market	NN
9937	2260	23	numerous	numerous	JJ
9937	2260	24	varieties	variety	NNS
9937	2260	25	of	of	IN
9937	2260	26	raw	raw	NN
9937	2260	27	,	,	,
9937	2260	28	smoked	smoke	VBN
9937	2260	29	,	,	,
9937	2260	30	cooked	cook	VBN
9937	2260	31	,	,	,
9937	2260	32	and	and	CC
9937	2260	33	partly	partly	RB
9937	2260	34	cooked	cook	VBN
9937	2260	35	meats	meat	NNS
9937	2260	36	,	,	,
9937	2260	37	which	which	WDT
9937	2260	38	are	be	VBP
9937	2260	39	generally	generally	RB
9937	2260	40	included	include	VBN
9937	2260	41	under	under	IN
9937	2260	42	the	the	DT
9937	2260	43	term	term	NN
9937	2260	44	SAUSAGES	sausage	VBN
9937	2260	45	.	.	.
9937	2261	1	These	these	DT
9937	2261	2	meats	meat	NNS
9937	2261	3	are	be	VBP
9937	2261	4	usually	usually	RB
9937	2261	5	highly	highly	RB
9937	2261	6	seasoned	seasoned	JJ
9937	2261	7	,	,	,
9937	2261	8	so	so	RB
9937	2261	9	they	-PRON-	PRP
9937	2261	10	keep	keep	VBP
9937	2261	11	better	well	JJR
9937	2261	12	than	than	IN
9937	2261	13	do	do	VB
9937	2261	14	fresh	fresh	JJ
9937	2261	15	meats	meat	NNS
9937	2261	16	.	.	.
9937	2262	1	They	-PRON-	PRP
9937	2262	2	should	should	MD
9937	2262	3	not	not	RB
9937	2262	4	be	be	VB
9937	2262	5	overlooked	overlook	VBN
9937	2262	6	by	by	IN
9937	2262	7	the	the	DT
9937	2262	8	housewife	housewife	NN
9937	2262	9	,	,	,
9937	2262	10	for	for	IN
9937	2262	11	they	-PRON-	PRP
9937	2262	12	help	help	VBP
9937	2262	13	to	to	TO
9937	2262	14	simplify	simplify	VB
9937	2262	15	her	-PRON-	PRP$
9937	2262	16	labor	labor	NN
9937	2262	17	and	and	CC
9937	2262	18	at	at	IN
9937	2262	19	the	the	DT
9937	2262	20	same	same	JJ
9937	2262	21	time	time	NN
9937	2262	22	serve	serve	VB
9937	2262	23	to	to	TO
9937	2262	24	give	give	VB
9937	2262	25	variety	variety	NN
9937	2262	26	to	to	IN
9937	2262	27	the	the	DT
9937	2262	28	family	family	NN
9937	2262	29	diet	diet	NN
9937	2262	30	.	.	.
9937	2263	1	Still	still	RB
9937	2263	2	,	,	,
9937	2263	3	it	-PRON-	PRP
9937	2263	4	should	should	MD
9937	2263	5	be	be	VB
9937	2263	6	remembered	remember	VBN
9937	2263	7	that	that	IN
9937	2263	8	when	when	WRB
9937	2263	9	meats	meat	NNS
9937	2263	10	are	be	VBP
9937	2263	11	made	make	VBN
9937	2263	12	ready	ready	JJ
9937	2263	13	for	for	IN
9937	2263	14	use	use	NN
9937	2263	15	before	before	IN
9937	2263	16	they	-PRON-	PRP
9937	2263	17	are	be	VBP
9937	2263	18	put	put	VBN
9937	2263	19	on	on	IN
9937	2263	20	the	the	DT
9937	2263	21	market	market	NN
9937	2263	22	,	,	,
9937	2263	23	the	the	DT
9937	2263	24	cost	cost	NN
9937	2263	25	of	of	IN
9937	2263	26	the	the	DT
9937	2263	27	labor	labor	NN
9937	2263	28	involved	involve	VBN
9937	2263	29	in	in	IN
9937	2263	30	their	-PRON-	PRP$
9937	2263	31	manufacture	manufacture	NN
9937	2263	32	is	be	VBZ
9937	2263	33	added	add	VBN
9937	2263	34	to	to	IN
9937	2263	35	the	the	DT
9937	2263	36	price	price	NN
9937	2263	37	charged	charge	VBN
9937	2263	38	for	for	IN
9937	2263	39	them	-PRON-	PRP
9937	2263	40	.	.	.
9937	2264	1	For	for	IN
9937	2264	2	this	this	DT
9937	2264	3	reason	reason	NN
9937	2264	4	,	,	,
9937	2264	5	the	the	DT
9937	2264	6	housewife	housewife	NN
9937	2264	7	must	must	MD
9937	2264	8	be	be	VB
9937	2264	9	prepared	prepare	VBN
9937	2264	10	to	to	TO
9937	2264	11	pay	pay	VB
9937	2264	12	more	more	JJR
9937	2264	13	for	for	IN
9937	2264	14	meats	meat	NNS
9937	2264	15	of	of	IN
9937	2264	16	this	this	DT
9937	2264	17	kind	kind	NN
9937	2264	18	than	than	IN
9937	2264	19	she	-PRON-	PRP
9937	2264	20	would	would	MD
9937	2264	21	pay	pay	VB
9937	2264	22	if	if	IN
9937	2264	23	she	-PRON-	PRP
9937	2264	24	could	could	MD
9937	2264	25	prepare	prepare	VB
9937	2264	26	them	-PRON-	PRP
9937	2264	27	at	at	IN
9937	2264	28	home	home	NN
9937	2264	29	.	.	.
9937	2265	1	However	however	RB
9937	2265	2	,	,	,
9937	2265	3	she	-PRON-	PRP
9937	2265	4	need	nee	MD
9937	2265	5	not	not	RB
9937	2265	6	be	be	VB
9937	2265	7	concerned	concern	VBN
9937	2265	8	regarding	regard	VBG
9937	2265	9	their	-PRON-	PRP$
9937	2265	10	safety	safety	NN
9937	2265	11	,	,	,
9937	2265	12	for	for	IN
9937	2265	13	the	the	DT
9937	2265	14	government	government	NN
9937	2265	15	's	's	POS
9937	2265	16	inspection	inspection	NN
9937	2265	17	and	and	CC
9937	2265	18	regulations	regulation	NNS
9937	2265	19	prevent	prevent	VBP
9937	2265	20	any	any	DT
9937	2265	21	adulteration	adulteration	NN
9937	2265	22	of	of	IN
9937	2265	23	them	-PRON-	PRP
9937	2265	24	.	.	.
9937	2266	1	81	81	CD
9937	2266	2	.	.	.
9937	2267	1	Among	among	IN
9937	2267	2	the	the	DT
9937	2267	3	numerous	numerous	JJ
9937	2267	4	varieties	variety	NNS
9937	2267	5	of	of	IN
9937	2267	6	these	these	DT
9937	2267	7	meats	meat	NNS
9937	2267	8	,	,	,
9937	2267	9	many	many	JJ
9937	2267	10	of	of	IN
9937	2267	11	them	-PRON-	PRP
9937	2267	12	are	be	VBP
9937	2267	13	typical	typical	JJ
9937	2267	14	of	of	IN
9937	2267	15	certain	certain	JJ
9937	2267	16	localities	locality	NNS
9937	2267	17	,	,	,
9937	2267	18	while	while	IN
9937	2267	19	others	other	NNS
9937	2267	20	have	have	VBP
9937	2267	21	a	a	DT
9937	2267	22	national	national	JJ
9937	2267	23	or	or	CC
9937	2267	24	an	an	DT
9937	2267	25	international	international	JJ
9937	2267	26	reputation	reputation	NN
9937	2267	27	.	.	.
9937	2268	1	They	-PRON-	PRP
9937	2268	2	also	also	RB
9937	2268	3	vary	vary	VBP
9937	2268	4	in	in	IN
9937	2268	5	the	the	DT
9937	2268	6	kind	kind	NN
9937	2268	7	of	of	IN
9937	2268	8	meat	meat	NN
9937	2268	9	used	use	VBN
9937	2268	10	to	to	TO
9937	2268	11	make	make	VB
9937	2268	12	them	-PRON-	PRP
9937	2268	13	.	.	.
9937	2269	1	Some	some	DT
9937	2269	2	of	of	IN
9937	2269	3	them	-PRON-	PRP
9937	2269	4	are	be	VBP
9937	2269	5	made	make	VBN
9937	2269	6	from	from	IN
9937	2269	7	beef	beef	NN
9937	2269	8	,	,	,
9937	2269	9	as	as	IN
9937	2269	10	_	_	NNP
9937	2269	11	frankfurters	frankfurter	VBZ
9937	2269	12	_	_	NNP
9937	2269	13	and	and	CC
9937	2269	14	certain	certain	JJ
9937	2269	15	kinds	kind	NNS
9937	2269	16	of	of	IN
9937	2269	17	_	_	NNP
9937	2269	18	bologna	bologna	NNS
9937	2269	19	_	_	NNP
9937	2269	20	,	,	,
9937	2269	21	while	while	IN
9937	2269	22	others	other	NNS
9937	2269	23	are	be	VBP
9937	2269	24	made	make	VBN
9937	2269	25	from	from	IN
9937	2269	26	pork	pork	NN
9937	2269	27	and	and	CC
9937	2269	28	include	include	VBP
9937	2269	29	the	the	DT
9937	2269	30	smoked	smoke	VBN
9937	2269	31	and	and	CC
9937	2269	32	unsmoked	unsmoked	JJ
9937	2269	33	sausages	sausage	NNS
9937	2269	34	,	,	,
9937	2269	35	_	_	NNP
9937	2269	36	Liverwurst	Liverwurst	NNP
9937	2269	37	_	_	NNP
9937	2269	38	is	be	VBZ
9937	2269	39	made	make	VBN
9937	2269	40	from	from	IN
9937	2269	41	the	the	DT
9937	2269	42	livers	liver	NNS
9937	2269	43	of	of	IN
9937	2269	44	certain	certain	JJ
9937	2269	45	animals	animal	NNS
9937	2269	46	,	,	,
9937	2269	47	and	and	CC
9937	2269	48	may	may	MD
9937	2269	49	be	be	VB
9937	2269	50	purchased	purchase	VBN
9937	2269	51	loose	loose	JJ
9937	2269	52	or	or	CC
9937	2269	53	in	in	IN
9937	2269	54	skins	skin	NNS
9937	2269	55	.	.	.
9937	2270	1	Some	some	DT
9937	2270	2	of	of	IN
9937	2270	3	these	these	DT
9937	2270	4	sausages	sausage	NNS
9937	2270	5	are	be	VBP
9937	2270	6	used	use	VBN
9937	2270	7	so	so	RB
9937	2270	8	often	often	RB
9937	2270	9	in	in	IN
9937	2270	10	certain	certain	JJ
9937	2270	11	combinations	combination	NNS
9937	2270	12	of	of	IN
9937	2270	13	foods	food	NNS
9937	2270	14	that	that	WDT
9937	2270	15	they	-PRON-	PRP
9937	2270	16	are	be	VBP
9937	2270	17	usually	usually	RB
9937	2270	18	thought	think	VBN
9937	2270	19	of	of	IN
9937	2270	20	in	in	IN
9937	2270	21	connection	connection	NN
9937	2270	22	with	with	IN
9937	2270	23	the	the	DT
9937	2270	24	foods	food	NNS
9937	2270	25	that	that	WDT
9937	2270	26	it	-PRON-	PRP
9937	2270	27	is	be	VBZ
9937	2270	28	customary	customary	JJ
9937	2270	29	for	for	IN
9937	2270	30	them	-PRON-	PRP
9937	2270	31	to	to	TO
9937	2270	32	accompany	accompany	VB
9937	2270	33	.	.	.
9937	2271	1	Frankfurters	frankfurter	NNS
9937	2271	2	and	and	CC
9937	2271	3	sauerkraut	sauerkraut	NN
9937	2271	4	,	,	,
9937	2271	5	pork	pork	NN
9937	2271	6	sausage	sausage	NN
9937	2271	7	and	and	CC
9937	2271	8	mashed	mashed	JJ
9937	2271	9	potatoes	potato	NNS
9937	2271	10	,	,	,
9937	2271	11	liverwurst	liverwurst	RB
9937	2271	12	and	and	CC
9937	2271	13	fried	fry	VBN
9937	2271	14	corn	corn	NN
9937	2271	15	-	-	HYPH
9937	2271	16	meal	meal	NN
9937	2271	17	mush	mush	NN
9937	2271	18	are	be	VBP
9937	2271	19	well	well	RB
9937	2271	20	-	-	HYPH
9937	2271	21	known	know	VBN
9937	2271	22	combinations	combination	NNS
9937	2271	23	of	of	IN
9937	2271	24	this	this	DT
9937	2271	25	kind	kind	NN
9937	2271	26	.	.	.
9937	2272	1	82	82	CD
9937	2272	2	.	.	.
9937	2273	1	Closely	closely	RB
9937	2273	2	allied	allied	JJ
9937	2273	3	to	to	IN
9937	2273	4	these	these	DT
9937	2273	5	sausages	sausage	NNS
9937	2273	6	,	,	,
9937	2273	7	although	although	IN
9937	2273	8	not	not	RB
9937	2273	9	one	one	CD
9937	2273	10	of	of	IN
9937	2273	11	them	-PRON-	PRP
9937	2273	12	,	,	,
9937	2273	13	is	be	VBZ
9937	2273	14	a	a	DT
9937	2273	15	meat	meat	NN
9937	2273	16	preparation	preparation	NN
9937	2273	17	much	much	RB
9937	2273	18	used	use	VBN
9937	2273	19	in	in	IN
9937	2273	20	some	some	DT
9937	2273	21	localities	locality	NNS
9937	2273	22	and	and	CC
9937	2273	23	known	know	VBN
9937	2273	24	as	as	IN
9937	2273	25	_	_	NNP
9937	2273	26	scrapple	scrapple	NN
9937	2273	27	_	_	NNP
9937	2273	28	,	,	,
9937	2273	29	or	or	CC
9937	2273	30	_	_	NNP
9937	2273	31	ponhasse	ponhasse	NNP
9937	2273	32	_	_	NNP
9937	2273	33	.	.	.
9937	2274	1	This	this	DT
9937	2274	2	is	be	VBZ
9937	2274	3	prepared	prepare	VBN
9937	2274	4	by	by	IN
9937	2274	5	cooking	cook	VBG
9937	2274	6	the	the	DT
9937	2274	7	head	head	NN
9937	2274	8	of	of	IN
9937	2274	9	pork	pork	NN
9937	2274	10	,	,	,
9937	2274	11	removing	remove	VBG
9937	2274	12	the	the	DT
9937	2274	13	meat	meat	NN
9937	2274	14	from	from	IN
9937	2274	15	the	the	DT
9937	2274	16	bones	bone	NNS
9937	2274	17	,	,	,
9937	2274	18	and	and	CC
9937	2274	19	chopping	chop	VBG
9937	2274	20	it	-PRON-	PRP
9937	2274	21	very	very	RB
9937	2274	22	fine	fine	JJ
9937	2274	23	.	.	.
9937	2275	1	The	the	DT
9937	2275	2	pieces	piece	NNS
9937	2275	3	of	of	IN
9937	2275	4	meat	meat	NN
9937	2275	5	are	be	VBP
9937	2275	6	then	then	RB
9937	2275	7	returned	return	VBN
9937	2275	8	to	to	IN
9937	2275	9	the	the	DT
9937	2275	10	broth	broth	NN
9937	2275	11	in	in	IN
9937	2275	12	which	which	WDT
9937	2275	13	the	the	DT
9937	2275	14	head	head	NN
9937	2275	15	was	be	VBD
9937	2275	16	cooked	cooked	JJ
9937	2275	17	and	and	CC
9937	2275	18	enough	enough	JJ
9937	2275	19	corn	corn	NN
9937	2275	20	meal	meal	NN
9937	2275	21	to	to	TO
9937	2275	22	thicken	thicken	VB
9937	2275	23	the	the	DT
9937	2275	24	liquid	liquid	NN
9937	2275	25	is	be	VBZ
9937	2275	26	stirred	stir	VBN
9937	2275	27	in	in	IN
9937	2275	28	.	.	.
9937	2276	1	After	after	IN
9937	2276	2	the	the	DT
9937	2276	3	whole	whole	NN
9937	2276	4	has	have	VBZ
9937	2276	5	boiled	boil	VBN
9937	2276	6	sufficiently	sufficiently	RB
9937	2276	7	,	,	,
9937	2276	8	it	-PRON-	PRP
9937	2276	9	is	be	VBZ
9937	2276	10	turned	turn	VBN
9937	2276	11	into	into	IN
9937	2276	12	molds	mold	NNS
9937	2276	13	and	and	CC
9937	2276	14	allowed	allow	VBN
9937	2276	15	to	to	TO
9937	2276	16	harden	harden	VB
9937	2276	17	.	.	.
9937	2277	1	When	when	WRB
9937	2277	2	it	-PRON-	PRP
9937	2277	3	is	be	VBZ
9937	2277	4	cold	cold	JJ
9937	2277	5	and	and	CC
9937	2277	6	hard	hard	JJ
9937	2277	7	,	,	,
9937	2277	8	it	-PRON-	PRP
9937	2277	9	can	can	MD
9937	2277	10	be	be	VB
9937	2277	11	cut	cut	VBN
9937	2277	12	into	into	IN
9937	2277	13	slices	slice	NNS
9937	2277	14	,	,	,
9937	2277	15	which	which	WDT
9937	2277	16	are	be	VBP
9937	2277	17	sautéd	sautéd	NN
9937	2277	18	in	in	IN
9937	2277	19	hot	hot	JJ
9937	2277	20	fat	fat	NN
9937	2277	21	.	.	.
9937	2278	1	83	83	CD
9937	2278	2	.	.	.
9937	2279	1	Besides	besides	IN
9937	2279	2	scrapple	scrapple	JJ
9937	2279	3	,	,	,
9937	2279	4	numerous	numerous	JJ
9937	2279	5	other	other	JJ
9937	2279	6	meat	meat	NN
9937	2279	7	preparations	preparation	NNS
9937	2279	8	,	,	,
9937	2279	9	such	such	JJ
9937	2279	10	as	as	IN
9937	2279	11	_	_	NNP
9937	2279	12	meat	meat	NN
9937	2279	13	loaves	loaf	NNS
9937	2279	14	_	_	NNP
9937	2279	15	of	of	IN
9937	2279	16	various	various	JJ
9937	2279	17	kinds	kind	NNS
9937	2279	18	and	and	CC
9937	2279	19	_	_	NNP
9937	2279	20	pickled	pickle	VBD
9937	2279	21	pig	pig	NNP
9937	2279	22	's	's	POS
9937	2279	23	feet	foot	NNS
9937	2279	24	_	_	NNP
9937	2279	25	,	,	,
9937	2279	26	can	can	MD
9937	2279	27	usually	usually	RB
9937	2279	28	be	be	VB
9937	2279	29	obtained	obtain	VBN
9937	2279	30	in	in	IN
9937	2279	31	the	the	DT
9937	2279	32	market	market	NN
9937	2279	33	.	.	.
9937	2280	1	While	while	IN
9937	2280	2	the	the	DT
9937	2280	3	thrifty	thrifty	JJ
9937	2280	4	housewife	housewife	NN
9937	2280	5	does	do	VBZ
9937	2280	6	not	not	RB
9937	2280	7	make	make	VB
9937	2280	8	a	a	DT
9937	2280	9	habit	habit	NN
9937	2280	10	of	of	IN
9937	2280	11	purchasing	purchase	VBG
9937	2280	12	meats	meat	NNS
9937	2280	13	of	of	IN
9937	2280	14	this	this	DT
9937	2280	15	kind	kind	NN
9937	2280	16	regularly	regularly	RB
9937	2280	17	,	,	,
9937	2280	18	there	there	EX
9937	2280	19	are	be	VBP
9937	2280	20	times	time	NNS
9937	2280	21	when	when	WRB
9937	2280	22	they	-PRON-	PRP
9937	2280	23	are	be	VBP
9937	2280	24	a	a	DT
9937	2280	25	great	great	JJ
9937	2280	26	convenience	convenience	NN
9937	2280	27	and	and	CC
9937	2280	28	also	also	RB
9937	2280	29	afford	afford	VB
9937	2280	30	an	an	DT
9937	2280	31	opportunity	opportunity	NN
9937	2280	32	to	to	TO
9937	2280	33	vary	vary	VB
9937	2280	34	the	the	DT
9937	2280	35	diet	diet	NN
9937	2280	36	.	.	.
9937	2281	1	*	*	NFP
9937	2281	2	*	*	NFP
9937	2281	3	*	*	NFP
9937	2281	4	*	*	NFP
9937	2281	5	*	*	NFP
9937	2281	6	PREPARATION	preparation	NN
9937	2281	7	OF	of	IN
9937	2281	8	FOODS	food	NNS
9937	2281	9	BY	by	IN
9937	2281	10	DEEP	DEEP	NNP
9937	2281	11	-	-	HYPH
9937	2281	12	FAT	fat	NN
9937	2281	13	FRYING	frying	JJ
9937	2281	14	PRINCIPLES	principle	NNS
9937	2281	15	OF	of	IN
9937	2281	16	DEEP	DEEP	NNP
9937	2281	17	-	-	HYPH
9937	2281	18	FAT	FAT	NNP
9937	2281	19	FRYING	FRYING	NNP
9937	2281	20	84	84	CD
9937	2281	21	.	.	.
9937	2282	1	Up	up	IN
9937	2282	2	to	to	IN
9937	2282	3	this	this	DT
9937	2282	4	point	point	NN
9937	2282	5	,	,	,
9937	2282	6	all	all	DT
9937	2282	7	frying	frying	NN
9937	2282	8	of	of	IN
9937	2282	9	foods	food	NNS
9937	2282	10	has	have	VBZ
9937	2282	11	been	be	VBN
9937	2282	12	done	do	VBN
9937	2282	13	by	by	IN
9937	2282	14	sautéing	sautée	VBG
9937	2282	15	them	-PRON-	PRP
9937	2282	16	;	;	:
9937	2282	17	that	that	RB
9937	2282	18	is	is	RB
9937	2282	19	,	,	,
9937	2282	20	frying	fry	VBG
9937	2282	21	them	-PRON-	PRP
9937	2282	22	quickly	quickly	RB
9937	2282	23	in	in	IN
9937	2282	24	a	a	DT
9937	2282	25	small	small	JJ
9937	2282	26	amount	amount	NN
9937	2282	27	of	of	IN
9937	2282	28	fat	fat	NN
9937	2282	29	.	.	.
9937	2283	1	The	the	DT
9937	2283	2	other	other	JJ
9937	2283	3	method	method	NN
9937	2283	4	of	of	IN
9937	2283	5	frying	frying	NN
9937	2283	6	,	,	,
9937	2283	7	which	which	WDT
9937	2283	8	involves	involve	VBZ
9937	2283	9	cooking	cooking	NN
9937	2283	10	food	food	NN
9937	2283	11	quickly	quickly	RB
9937	2283	12	in	in	IN
9937	2283	13	deep	deep	JJ
9937	2283	14	fat	fat	NN
9937	2283	15	at	at	IN
9937	2283	16	a	a	DT
9937	2283	17	temperature	temperature	NN
9937	2283	18	of	of	IN
9937	2283	19	350	350	CD
9937	2283	20	to	to	TO
9937	2283	21	400	400	CD
9937	2283	22	degrees	degree	NNS
9937	2283	23	Fahrenheit	Fahrenheit	NNP
9937	2283	24	,	,	,
9937	2283	25	is	be	VBZ
9937	2283	26	used	use	VBN
9937	2283	27	so	so	RB
9937	2283	28	frequently	frequently	RB
9937	2283	29	in	in	IN
9937	2283	30	the	the	DT
9937	2283	31	preparation	preparation	NN
9937	2283	32	of	of	IN
9937	2283	33	many	many	JJ
9937	2283	34	excellent	excellent	JJ
9937	2283	35	meat	meat	NN
9937	2283	36	dishes	dish	NNS
9937	2283	37	,	,	,
9937	2283	38	particularly	particularly	RB
9937	2283	39	in	in	IN
9937	2283	40	the	the	DT
9937	2283	41	use	use	NN
9937	2283	42	of	of	IN
9937	2283	43	left	left	JJ
9937	2283	44	-	-	HYPH
9937	2283	45	overs	over	NNS
9937	2283	46	,	,	,
9937	2283	47	that	that	IN
9937	2283	48	specific	specific	JJ
9937	2283	49	directions	direction	NNS
9937	2283	50	for	for	IN
9937	2283	51	it	-PRON-	PRP
9937	2283	52	are	be	VBP
9937	2283	53	here	here	RB
9937	2283	54	given	give	VBN
9937	2283	55	,	,	,
9937	2283	56	together	together	RB
9937	2283	57	with	with	IN
9937	2283	58	several	several	JJ
9937	2283	59	recipes	recipe	NNS
9937	2283	60	that	that	WDT
9937	2283	61	afford	afford	VBP
9937	2283	62	practice	practice	NN
9937	2283	63	in	in	IN
9937	2283	64	its	-PRON-	PRP$
9937	2283	65	use	use	NN
9937	2283	66	.	.	.
9937	2284	1	No	no	DT
9937	2284	2	difficulty	difficulty	NN
9937	2284	3	will	will	MD
9937	2284	4	be	be	VB
9937	2284	5	experienced	experience	VBN
9937	2284	6	in	in	IN
9937	2284	7	applying	apply	VBG
9937	2284	8	this	this	DT
9937	2284	9	method	method	NN
9937	2284	10	to	to	IN
9937	2284	11	these	these	DT
9937	2284	12	recipes	recipe	NNS
9937	2284	13	or	or	CC
9937	2284	14	to	to	IN
9937	2284	15	other	other	JJ
9937	2284	16	recipes	recipe	NNS
9937	2284	17	if	if	IN
9937	2284	18	the	the	DT
9937	2284	19	underlying	underlie	VBG
9937	2284	20	principles	principle	NNS
9937	2284	21	of	of	IN
9937	2284	22	deep	deep	JJ
9937	2284	23	-	-	HYPH
9937	2284	24	fat	fat	NN
9937	2284	25	frying	frying	NN
9937	2284	26	are	be	VBP
9937	2284	27	thoroughly	thoroughly	RB
9937	2284	28	understood	understand	VBN
9937	2284	29	and	and	CC
9937	2284	30	the	the	DT
9937	2284	31	proper	proper	JJ
9937	2284	32	utensils	utensil	NNS
9937	2284	33	for	for	IN
9937	2284	34	this	this	DT
9937	2284	35	work	work	NN
9937	2284	36	are	be	VBP
9937	2284	37	secured	secure	VBN
9937	2284	38	.	.	.
9937	2285	1	85	85	CD
9937	2285	2	.	.	.
9937	2286	1	In	in	IN
9937	2286	2	the	the	DT
9937	2286	3	first	first	JJ
9937	2286	4	place	place	NN
9937	2286	5	,	,	,
9937	2286	6	it	-PRON-	PRP
9937	2286	7	should	should	MD
9937	2286	8	be	be	VB
9937	2286	9	remembered	remember	VBN
9937	2286	10	that	that	IN
9937	2286	11	if	if	IN
9937	2286	12	foods	food	NNS
9937	2286	13	prepared	prepare	VBN
9937	2286	14	in	in	IN
9937	2286	15	this	this	DT
9937	2286	16	way	way	NN
9937	2286	17	are	be	VBP
9937	2286	18	properly	properly	RB
9937	2286	19	done	do	VBN
9937	2286	20	,	,	,
9937	2286	21	they	-PRON-	PRP
9937	2286	22	are	be	VBP
9937	2286	23	not	not	RB
9937	2286	24	so	so	RB
9937	2286	25	indigestible	indigestible	JJ
9937	2286	26	as	as	IN
9937	2286	27	they	-PRON-	PRP
9937	2286	28	are	be	VBP
9937	2286	29	oftentimes	oftentimes	RB
9937	2286	30	supposed	suppose	VBN
9937	2286	31	to	to	TO
9937	2286	32	be	be	VB
9937	2286	33	,	,	,
9937	2286	34	but	but	CC
9937	2286	35	that	that	DT
9937	2286	36	incorrect	incorrect	JJ
9937	2286	37	preparation	preparation	NN
9937	2286	38	makes	make	VBZ
9937	2286	39	for	for	IN
9937	2286	40	indigestibility	indigestibility	NN
9937	2286	41	in	in	IN
9937	2286	42	the	the	DT
9937	2286	43	finished	finished	JJ
9937	2286	44	product	product	NN
9937	2286	45	.	.	.
9937	2287	1	For	for	IN
9937	2287	2	instance	instance	NN
9937	2287	3	,	,	,
9937	2287	4	allowing	allow	VBG
9937	2287	5	the	the	DT
9937	2287	6	food	food	NN
9937	2287	7	to	to	TO
9937	2287	8	soak	soak	VB
9937	2287	9	up	up	RP
9937	2287	10	quantities	quantity	NNS
9937	2287	11	of	of	IN
9937	2287	12	fat	fat	NN
9937	2287	13	during	during	IN
9937	2287	14	the	the	DT
9937	2287	15	frying	frying	NN
9937	2287	16	is	be	VBZ
9937	2287	17	neither	neither	CC
9937	2287	18	economical	economical	JJ
9937	2287	19	nor	nor	CC
9937	2287	20	conducive	conducive	JJ
9937	2287	21	to	to	IN
9937	2287	22	a	a	DT
9937	2287	23	digestible	digestible	JJ
9937	2287	24	dish	dish	NN
9937	2287	25	.	.	.
9937	2288	1	To	to	TO
9937	2288	2	avoid	avoid	VB
9937	2288	3	such	such	PDT
9937	2288	4	a	a	DT
9937	2288	5	condition	condition	NN
9937	2288	6	,	,	,
9937	2288	7	it	-PRON-	PRP
9937	2288	8	is	be	VBZ
9937	2288	9	necessary	necessary	JJ
9937	2288	10	that	that	IN
9937	2288	11	the	the	DT
9937	2288	12	mixture	mixture	NN
9937	2288	13	to	to	TO
9937	2288	14	be	be	VB
9937	2288	15	fried	fry	VBN
9937	2288	16	be	be	VB
9937	2288	17	made	make	VBN
9937	2288	18	of	of	IN
9937	2288	19	the	the	DT
9937	2288	20	proper	proper	JJ
9937	2288	21	materials	material	NNS
9937	2288	22	and	and	CC
9937	2288	23	be	be	VB
9937	2288	24	prepared	prepare	VBN
9937	2288	25	in	in	IN
9937	2288	26	the	the	DT
9937	2288	27	right	right	JJ
9937	2288	28	way	way	NN
9937	2288	29	.	.	.
9937	2289	1	One	one	CD
9937	2289	2	of	of	IN
9937	2289	3	the	the	DT
9937	2289	4	chief	chief	JJ
9937	2289	5	requirements	requirement	NNS
9937	2289	6	is	be	VBZ
9937	2289	7	that	that	IN
9937	2289	8	the	the	DT
9937	2289	9	surface	surface	NN
9937	2289	10	of	of	IN
9937	2289	11	the	the	DT
9937	2289	12	mixture	mixture	NN
9937	2289	13	be	be	VB
9937	2289	14	properly	properly	RB
9937	2289	15	coated	coat	VBN
9937	2289	16	with	with	IN
9937	2289	17	a	a	DT
9937	2289	18	protein	protein	NN
9937	2289	19	material	material	NN
9937	2289	20	,	,	,
9937	2289	21	such	such	JJ
9937	2289	22	as	as	IN
9937	2289	23	egg	egg	NN
9937	2289	24	or	or	CC
9937	2289	25	egg	egg	NN
9937	2289	26	and	and	CC
9937	2289	27	milk	milk	NN
9937	2289	28	,	,	,
9937	2289	29	before	before	IN
9937	2289	30	it	-PRON-	PRP
9937	2289	31	is	be	VBZ
9937	2289	32	put	put	VBN
9937	2289	33	into	into	IN
9937	2289	34	the	the	DT
9937	2289	35	fat	fat	NN
9937	2289	36	or	or	CC
9937	2289	37	that	that	IN
9937	2289	38	the	the	DT
9937	2289	39	mixture	mixture	NN
9937	2289	40	contain	contain	VBP
9937	2289	41	the	the	DT
9937	2289	42	correct	correct	JJ
9937	2289	43	proportion	proportion	NN
9937	2289	44	of	of	IN
9937	2289	45	egg	egg	NN
9937	2289	46	so	so	IN
9937	2289	47	that	that	IN
9937	2289	48	its	-PRON-	PRP$
9937	2289	49	outside	outside	JJ
9937	2289	50	surface	surface	NN
9937	2289	51	will	will	MD
9937	2289	52	accomplish	accomplish	VB
9937	2289	53	the	the	DT
9937	2289	54	same	same	JJ
9937	2289	55	purpose	purpose	NN
9937	2289	56	.	.	.
9937	2290	1	The	the	DT
9937	2290	2	reason	reason	NN
9937	2290	3	for	for	IN
9937	2290	4	this	this	DT
9937	2290	5	requirement	requirement	NN
9937	2290	6	is	be	VBZ
9937	2290	7	that	that	IN
9937	2290	8	the	the	DT
9937	2290	9	protein	protein	NN
9937	2290	10	material	material	NN
9937	2290	11	is	be	VBZ
9937	2290	12	quickly	quickly	RB
9937	2290	13	coagulated	coagulate	VBN
9937	2290	14	by	by	IN
9937	2290	15	the	the	DT
9937	2290	16	hot	hot	JJ
9937	2290	17	fat	fat	NN
9937	2290	18	and	and	CC
9937	2290	19	thus	thus	RB
9937	2290	20	prevents	prevent	VBZ
9937	2290	21	the	the	DT
9937	2290	22	entrance	entrance	NN
9937	2290	23	of	of	IN
9937	2290	24	fat	fat	NN
9937	2290	25	into	into	IN
9937	2290	26	the	the	DT
9937	2290	27	inside	inside	JJ
9937	2290	28	material	material	NN
9937	2290	29	of	of	IN
9937	2290	30	the	the	DT
9937	2290	31	fried	fried	JJ
9937	2290	32	food	food	NN
9937	2290	33	.	.	.
9937	2291	1	Care	care	NN
9937	2291	2	must	must	MD
9937	2291	3	be	be	VB
9937	2291	4	taken	take	VBN
9937	2291	5	also	also	RB
9937	2291	6	in	in	IN
9937	2291	7	the	the	DT
9937	2291	8	selection	selection	NN
9937	2291	9	of	of	IN
9937	2291	10	the	the	DT
9937	2291	11	fat	fat	NN
9937	2291	12	that	that	WDT
9937	2291	13	is	be	VBZ
9937	2291	14	used	use	VBN
9937	2291	15	for	for	IN
9937	2291	16	deep	deep	JJ
9937	2291	17	-	-	HYPH
9937	2291	18	fat	fat	NN
9937	2291	19	frying	frying	NN
9937	2291	20	.	.	.
9937	2292	1	This	this	DT
9937	2292	2	may	may	MD
9937	2292	3	be	be	VB
9937	2292	4	in	in	IN
9937	2292	5	the	the	DT
9937	2292	6	form	form	NN
9937	2292	7	of	of	IN
9937	2292	8	an	an	DT
9937	2292	9	oil	oil	NN
9937	2292	10	or	or	CC
9937	2292	11	a	a	DT
9937	2292	12	solid	solid	JJ
9937	2292	13	fat	fat	NN
9937	2292	14	and	and	CC
9937	2292	15	may	may	MD
9937	2292	16	be	be	VB
9937	2292	17	either	either	CC
9937	2292	18	a	a	DT
9937	2292	19	vegetable	vegetable	NN
9937	2292	20	or	or	CC
9937	2292	21	an	an	DT
9937	2292	22	animal	animal	NN
9937	2292	23	fat	fat	NN
9937	2292	24	.	.	.
9937	2293	1	However	however	RB
9937	2293	2	,	,	,
9937	2293	3	a	a	DT
9937	2293	4	vegetable	vegetable	JJ
9937	2293	5	fat	fat	NN
9937	2293	6	is	be	VBZ
9937	2293	7	usually	usually	RB
9937	2293	8	preferred	prefer	VBN
9937	2293	9	,	,	,
9937	2293	10	as	as	IN
9937	2293	11	less	less	JJR
9937	2293	12	smoke	smoke	NN
9937	2293	13	results	result	NNS
9937	2293	14	from	from	IN
9937	2293	15	it	-PRON-	PRP
9937	2293	16	and	and	CC
9937	2293	17	less	less	JJR
9937	2293	18	flavor	flavor	NN
9937	2293	19	of	of	IN
9937	2293	20	the	the	DT
9937	2293	21	fat	fat	NN
9937	2293	22	remains	remain	VBZ
9937	2293	23	in	in	IN
9937	2293	24	the	the	DT
9937	2293	25	food	food	NN
9937	2293	26	after	after	IN
9937	2293	27	it	-PRON-	PRP
9937	2293	28	is	be	VBZ
9937	2293	29	cooked	cook	VBN
9937	2293	30	.	.	.
9937	2294	1	[	[	-LRB-
9937	2294	2	Illustration	illustration	NN
9937	2294	3	:	:	:
9937	2294	4	Fig	Fig	NNP
9937	2294	5	.	.	.
9937	2295	1	24	24	CD
9937	2295	2	]	]	-RRB-
9937	2295	3	86	86	CD
9937	2295	4	.	.	.
9937	2296	1	The	the	DT
9937	2296	2	utensils	utensil	NNS
9937	2296	3	required	require	VBN
9937	2296	4	for	for	IN
9937	2296	5	deep	deep	JJ
9937	2296	6	-	-	HYPH
9937	2296	7	fat	fat	NN
9937	2296	8	frying	frying	NN
9937	2296	9	are	be	VBP
9937	2296	10	shown	show	VBN
9937	2296	11	in	in	IN
9937	2296	12	Fig	Fig	NNP
9937	2296	13	.	.	.
9937	2297	1	24	24	CD
9937	2297	2	.	.	.
9937	2298	1	They	-PRON-	PRP
9937	2298	2	consist	consist	VBP
9937	2298	3	of	of	IN
9937	2298	4	a	a	DT
9937	2298	5	wire	wire	NN
9937	2298	6	basket	basket	NN
9937	2298	7	and	and	CC
9937	2298	8	a	a	DT
9937	2298	9	pan	pan	NN
9937	2298	10	into	into	IN
9937	2298	11	which	which	WDT
9937	2298	12	the	the	DT
9937	2298	13	basket	basket	NN
9937	2298	14	will	will	MD
9937	2298	15	fit	fit	VB
9937	2298	16	.	.	.
9937	2299	1	As	as	IN
9937	2299	2	will	will	MD
9937	2299	3	be	be	VB
9937	2299	4	observed	observe	VBN
9937	2299	5	,	,	,
9937	2299	6	the	the	DT
9937	2299	7	pan	pan	NN
9937	2299	8	in	in	IN
9937	2299	9	which	which	WDT
9937	2299	10	the	the	DT
9937	2299	11	fat	fat	NN
9937	2299	12	is	be	VBZ
9937	2299	13	put	put	VBN
9937	2299	14	has	have	VBZ
9937	2299	15	an	an	DT
9937	2299	16	upright	upright	JJ
9937	2299	17	metal	metal	NN
9937	2299	18	piece	piece	NN
9937	2299	19	on	on	IN
9937	2299	20	the	the	DT
9937	2299	21	side	side	NN
9937	2299	22	opposite	opposite	IN
9937	2299	23	the	the	DT
9937	2299	24	handle	handle	NN
9937	2299	25	.	.	.
9937	2300	1	Over	over	IN
9937	2300	2	this	this	DT
9937	2300	3	fits	fit	VBZ
9937	2300	4	a	a	DT
9937	2300	5	piece	piece	NN
9937	2300	6	of	of	IN
9937	2300	7	wire	wire	NN
9937	2300	8	with	with	IN
9937	2300	9	which	which	WDT
9937	2300	10	the	the	DT
9937	2300	11	basket	basket	NN
9937	2300	12	is	be	VBZ
9937	2300	13	equipped	equip	VBN
9937	2300	14	and	and	CC
9937	2300	15	which	which	WDT
9937	2300	16	is	be	VBZ
9937	2300	17	attached	attach	VBN
9937	2300	18	to	to	IN
9937	2300	19	the	the	DT
9937	2300	20	side	side	NN
9937	2300	21	opposite	opposite	IN
9937	2300	22	the	the	DT
9937	2300	23	handle	handle	NN
9937	2300	24	of	of	IN
9937	2300	25	the	the	DT
9937	2300	26	basket	basket	NN
9937	2300	27	.	.	.
9937	2301	1	This	this	DT
9937	2301	2	arrangement	arrangement	NN
9937	2301	3	makes	make	VBZ
9937	2301	4	it	-PRON-	PRP
9937	2301	5	possible	possible	JJ
9937	2301	6	to	to	TO
9937	2301	7	drain	drain	VB
9937	2301	8	the	the	DT
9937	2301	9	fat	fat	NN
9937	2301	10	from	from	IN
9937	2301	11	whatever	whatever	WDT
9937	2301	12	food	food	NN
9937	2301	13	has	have	VBZ
9937	2301	14	been	be	VBN
9937	2301	15	fried	fry	VBN
9937	2301	16	without	without	IN
9937	2301	17	having	have	VBG
9937	2301	18	to	to	TO
9937	2301	19	hold	hold	VB
9937	2301	20	the	the	DT
9937	2301	21	basket	basket	NN
9937	2301	22	over	over	IN
9937	2301	23	the	the	DT
9937	2301	24	pan	pan	NN
9937	2301	25	.	.	.
9937	2302	1	APPLICATION	application	NN
9937	2302	2	OF	of	IN
9937	2302	3	DEEP	DEEP	NNP
9937	2302	4	-	-	HYPH
9937	2302	5	FAT	FAT	NNP
9937	2302	6	FRYING	FRYING	NNP
9937	2302	7	87	87	CD
9937	2302	8	.	.	.
9937	2303	1	With	with	IN
9937	2303	2	the	the	DT
9937	2303	3	principles	principle	NNS
9937	2303	4	of	of	IN
9937	2303	5	deep	deep	JJ
9937	2303	6	-	-	HYPH
9937	2303	7	fat	fat	NN
9937	2303	8	frying	frying	NN
9937	2303	9	well	well	RB
9937	2303	10	in	in	IN
9937	2303	11	mind	mind	NN
9937	2303	12	,	,	,
9937	2303	13	the	the	DT
9937	2303	14	actual	actual	JJ
9937	2303	15	work	work	NN
9937	2303	16	of	of	IN
9937	2303	17	frying	fry	VBG
9937	2303	18	foods	food	NNS
9937	2303	19	by	by	IN
9937	2303	20	this	this	DT
9937	2303	21	method	method	NN
9937	2303	22	may	may	MD
9937	2303	23	be	be	VB
9937	2303	24	taken	take	VBN
9937	2303	25	up	up	RP
9937	2303	26	.	.	.
9937	2304	1	Numerous	numerous	JJ
9937	2304	2	foods	food	NNS
9937	2304	3	and	and	CC
9937	2304	4	preparations	preparation	NNS
9937	2304	5	may	may	MD
9937	2304	6	be	be	VB
9937	2304	7	subjected	subject	VBN
9937	2304	8	to	to	IN
9937	2304	9	this	this	DT
9937	2304	10	form	form	NN
9937	2304	11	of	of	IN
9937	2304	12	cookery	cookery	NN
9937	2304	13	,	,	,
9937	2304	14	but	but	CC
9937	2304	15	attention	attention	NN
9937	2304	16	is	be	VBZ
9937	2304	17	given	give	VBN
9937	2304	18	at	at	IN
9937	2304	19	this	this	DT
9937	2304	20	time	time	NN
9937	2304	21	to	to	IN
9937	2304	22	only	only	RB
9937	2304	23	croquettes	croquette	NNS
9937	2304	24	and	and	CC
9937	2304	25	timbale	timbale	JJ
9937	2304	26	cases	case	NNS
9937	2304	27	.	.	.
9937	2305	1	_	_	NNP
9937	2305	2	Croquettes	Croquettes	NNP
9937	2305	3	_	_	NNP
9937	2305	4	are	be	VBP
9937	2305	5	small	small	JJ
9937	2305	6	balls	ball	NNS
9937	2305	7	or	or	CC
9937	2305	8	patties	patty	NNS
9937	2305	9	usually	usually	RB
9937	2305	10	made	make	VBN
9937	2305	11	of	of	IN
9937	2305	12	some	some	DT
9937	2305	13	finely	finely	RB
9937	2305	14	minced	mince	VBN
9937	2305	15	food	food	NN
9937	2305	16	and	and	CC
9937	2305	17	fried	fry	VBN
9937	2305	18	until	until	IN
9937	2305	19	brown	brown	NNP
9937	2305	20	.	.	.
9937	2306	1	_	_	NNP
9937	2306	2	Timbale	Timbale	NNP
9937	2306	3	cases	case	NNS
9937	2306	4	_	_	NNP
9937	2306	5	are	be	VBP
9937	2306	6	shells	shell	NNS
9937	2306	7	in	in	IN
9937	2306	8	which	which	WDT
9937	2306	9	various	various	JJ
9937	2306	10	creamed	creamed	JJ
9937	2306	11	foods	food	NNS
9937	2306	12	are	be	VBP
9937	2306	13	served	serve	VBN
9937	2306	14	.	.	.
9937	2307	1	As	as	IN
9937	2307	2	these	these	DT
9937	2307	3	two	two	CD
9937	2307	4	preparations	preparation	NNS
9937	2307	5	are	be	VBP
9937	2307	6	representative	representative	JJ
9937	2307	7	of	of	IN
9937	2307	8	the	the	DT
9937	2307	9	various	various	JJ
9937	2307	10	dishes	dish	NNS
9937	2307	11	that	that	WDT
9937	2307	12	can	can	MD
9937	2307	13	be	be	VB
9937	2307	14	cooked	cook	VBN
9937	2307	15	by	by	IN
9937	2307	16	frying	fry	VBG
9937	2307	17	in	in	IN
9937	2307	18	deep	deep	JJ
9937	2307	19	fat	fat	NN
9937	2307	20	,	,	,
9937	2307	21	the	the	DT
9937	2307	22	directions	direction	NNS
9937	2307	23	given	give	VBN
9937	2307	24	for	for	IN
9937	2307	25	these	these	DT
9937	2307	26	,	,	,
9937	2307	27	if	if	IN
9937	2307	28	carefully	carefully	RB
9937	2307	29	mastered	master	VBN
9937	2307	30	,	,	,
9937	2307	31	may	may	MD
9937	2307	32	be	be	VB
9937	2307	33	applied	apply	VBN
9937	2307	34	to	to	IN
9937	2307	35	many	many	JJ
9937	2307	36	other	other	JJ
9937	2307	37	foods	food	NNS
9937	2307	38	.	.	.
9937	2308	1	88	88	CD
9937	2308	2	.	.	.
9937	2309	1	FRYING	fry	VBG
9937	2309	2	OF	of	IN
9937	2309	3	CROQUETTES.--After	croquettes.--after	NN
9937	2309	4	the	the	DT
9937	2309	5	mixture	mixture	NN
9937	2309	6	that	that	WDT
9937	2309	7	is	be	VBZ
9937	2309	8	to	to	TO
9937	2309	9	be	be	VB
9937	2309	10	fried	fry	VBN
9937	2309	11	has	have	VBZ
9937	2309	12	been	be	VBN
9937	2309	13	prepared	prepare	VBN
9937	2309	14	,	,	,
9937	2309	15	and	and	CC
9937	2309	16	while	while	IN
9937	2309	17	the	the	DT
9937	2309	18	croquettes	croquette	NNS
9937	2309	19	are	be	VBP
9937	2309	20	being	be	VBG
9937	2309	21	shaped	shape	VBN
9937	2309	22	,	,	,
9937	2309	23	have	have	VB
9937	2309	24	the	the	DT
9937	2309	25	fat	fat	JJ
9937	2309	26	heating	heating	NN
9937	2309	27	in	in	IN
9937	2309	28	the	the	DT
9937	2309	29	deep	deep	JJ
9937	2309	30	pan	pan	NN
9937	2309	31	,	,	,
9937	2309	32	as	as	IN
9937	2309	33	in	in	IN
9937	2309	34	Fig	Fig	NNP
9937	2309	35	.	.	.
9937	2310	1	24	24	CD
9937	2310	2	.	.	.
9937	2311	1	Before	before	IN
9937	2311	2	the	the	DT
9937	2311	3	food	food	NN
9937	2311	4	is	be	VBZ
9937	2311	5	immersed	immerse	VBN
9937	2311	6	,	,	,
9937	2311	7	test	test	VB
9937	2311	8	the	the	DT
9937	2311	9	temperature	temperature	NN
9937	2311	10	of	of	IN
9937	2311	11	the	the	DT
9937	2311	12	fat	fat	NN
9937	2311	13	in	in	IN
9937	2311	14	the	the	DT
9937	2311	15	manner	manner	NN
9937	2311	16	shown	show	VBN
9937	2311	17	in	in	IN
9937	2311	18	Fig	Fig	NNP
9937	2311	19	.	.	.
9937	2312	1	25	25	CD
9937	2312	2	,	,	,
9937	2312	3	to	to	TO
9937	2312	4	make	make	VB
9937	2312	5	sure	sure	JJ
9937	2312	6	that	that	IN
9937	2312	7	it	-PRON-	PRP
9937	2312	8	is	be	VBZ
9937	2312	9	hot	hot	JJ
9937	2312	10	enough	enough	RB
9937	2312	11	.	.	.
9937	2313	1	To	to	TO
9937	2313	2	do	do	VB
9937	2313	3	this	this	DT
9937	2313	4	,	,	,
9937	2313	5	put	put	VB
9937	2313	6	a	a	DT
9937	2313	7	1/2-inch	1/2-inch	CD
9937	2313	8	cube	cube	NN
9937	2313	9	of	of	IN
9937	2313	10	bread	bread	NN
9937	2313	11	in	in	IN
9937	2313	12	the	the	DT
9937	2313	13	hot	hot	JJ
9937	2313	14	fat	fat	NN
9937	2313	15	and	and	CC
9937	2313	16	keep	keep	VB
9937	2313	17	it	-PRON-	PRP
9937	2313	18	there	there	RB
9937	2313	19	for	for	IN
9937	2313	20	40	40	CD
9937	2313	21	seconds	second	NNS
9937	2313	22	.	.	.
9937	2314	1	If	if	IN
9937	2314	2	at	at	IN
9937	2314	3	the	the	DT
9937	2314	4	end	end	NN
9937	2314	5	of	of	IN
9937	2314	6	this	this	DT
9937	2314	7	time	time	NN
9937	2314	8	it	-PRON-	PRP
9937	2314	9	is	be	VBZ
9937	2314	10	a	a	DT
9937	2314	11	golden	golden	JJ
9937	2314	12	brown	brown	NN
9937	2314	13	,	,	,
9937	2314	14	it	-PRON-	PRP
9937	2314	15	may	may	MD
9937	2314	16	be	be	VB
9937	2314	17	known	know	VBN
9937	2314	18	that	that	IN
9937	2314	19	the	the	DT
9937	2314	20	fat	fat	NN
9937	2314	21	is	be	VBZ
9937	2314	22	sufficiently	sufficiently	RB
9937	2314	23	hot	hot	JJ
9937	2314	24	for	for	IN
9937	2314	25	any	any	DT
9937	2314	26	mixture	mixture	NN
9937	2314	27	.	.	.
9937	2315	1	Be	be	VB
9937	2315	2	careful	careful	JJ
9937	2315	3	to	to	TO
9937	2315	4	regulate	regulate	VB
9937	2315	5	the	the	DT
9937	2315	6	heat	heat	NN
9937	2315	7	so	so	IN
9937	2315	8	as	as	IN
9937	2315	9	to	to	TO
9937	2315	10	keep	keep	VB
9937	2315	11	the	the	DT
9937	2315	12	fat	fat	NN
9937	2315	13	as	as	IN
9937	2315	14	near	near	IN
9937	2315	15	this	this	DT
9937	2315	16	temperature	temperature	NN
9937	2315	17	as	as	IN
9937	2315	18	possible	possible	JJ
9937	2315	19	,	,	,
9937	2315	20	for	for	IN
9937	2315	21	it	-PRON-	PRP
9937	2315	22	should	should	MD
9937	2315	23	be	be	VB
9937	2315	24	remembered	remember	VBN
9937	2315	25	that	that	IN
9937	2315	26	each	each	DT
9937	2315	27	time	time	NN
9937	2315	28	a	a	DT
9937	2315	29	cold	cold	JJ
9937	2315	30	food	food	NN
9937	2315	31	is	be	VBZ
9937	2315	32	immersed	immerse	VBN
9937	2315	33	in	in	IN
9937	2315	34	hot	hot	JJ
9937	2315	35	fat	fat	NN
9937	2315	36	,	,	,
9937	2315	37	the	the	DT
9937	2315	38	temperature	temperature	NN
9937	2315	39	is	be	VBZ
9937	2315	40	lowered	lower	VBN
9937	2315	41	.	.	.
9937	2316	1	Usually	usually	RB
9937	2316	2	,	,	,
9937	2316	3	a	a	DT
9937	2316	4	few	few	JJ
9937	2316	5	minutes	minute	NNS
9937	2316	6	'	'	POS
9937	2316	7	frying	frying	NN
9937	2316	8	is	be	VBZ
9937	2316	9	necessary	necessary	JJ
9937	2316	10	to	to	TO
9937	2316	11	assure	assure	VB
9937	2316	12	this	this	DT
9937	2316	13	regulation	regulation	NN
9937	2316	14	of	of	IN
9937	2316	15	the	the	DT
9937	2316	16	temperature	temperature	NN
9937	2316	17	.	.	.
9937	2317	1	[	[	-LRB-
9937	2317	2	Illustration	illustration	NN
9937	2317	3	:	:	:
9937	2317	4	Fig	Fig	NNP
9937	2317	5	.	.	.
9937	2318	1	25	25	LS
9937	2318	2	]	]	-RRB-
9937	2318	3	As	as	RB
9937	2318	4	soon	soon	RB
9937	2318	5	as	as	IN
9937	2318	6	the	the	DT
9937	2318	7	correct	correct	JJ
9937	2318	8	temperature	temperature	NN
9937	2318	9	is	be	VBZ
9937	2318	10	reached	reach	VBN
9937	2318	11	,	,	,
9937	2318	12	put	put	VBN
9937	2318	13	several	several	JJ
9937	2318	14	of	of	IN
9937	2318	15	the	the	DT
9937	2318	16	croquettes	croquette	NNS
9937	2318	17	in	in	IN
9937	2318	18	the	the	DT
9937	2318	19	basket	basket	NN
9937	2318	20	and	and	CC
9937	2318	21	set	set	VBD
9937	2318	22	the	the	DT
9937	2318	23	basket	basket	NN
9937	2318	24	in	in	IN
9937	2318	25	the	the	DT
9937	2318	26	pan	pan	NN
9937	2318	27	of	of	IN
9937	2318	28	hot	hot	JJ
9937	2318	29	fat	fat	NN
9937	2318	30	so	so	IN
9937	2318	31	that	that	IN
9937	2318	32	the	the	DT
9937	2318	33	croquettes	croquette	NNS
9937	2318	34	are	be	VBP
9937	2318	35	entirely	entirely	RB
9937	2318	36	covered	cover	VBN
9937	2318	37	.	.	.
9937	2319	1	Fry	fry	NN
9937	2319	2	until	until	IN
9937	2319	3	a	a	DT
9937	2319	4	good	good	JJ
9937	2319	5	brown	brown	JJ
9937	2319	6	color	color	NN
9937	2319	7	is	be	VBZ
9937	2319	8	secured	secure	VBN
9937	2319	9	.	.	.
9937	2320	1	Then	then	RB
9937	2320	2	lift	lift	VB
9937	2320	3	the	the	DT
9937	2320	4	basket	basket	NN
9937	2320	5	out	out	IN
9937	2320	6	of	of	IN
9937	2320	7	the	the	DT
9937	2320	8	fat	fat	NN
9937	2320	9	and	and	CC
9937	2320	10	allow	allow	VB
9937	2320	11	it	-PRON-	PRP
9937	2320	12	to	to	TO
9937	2320	13	drain	drain	VB
9937	2320	14	until	until	IN
9937	2320	15	all	all	PDT
9937	2320	16	the	the	DT
9937	2320	17	fat	fat	NN
9937	2320	18	possible	possible	JJ
9937	2320	19	has	have	VBZ
9937	2320	20	dripped	drip	VBN
9937	2320	21	from	from	IN
9937	2320	22	it	-PRON-	PRP
9937	2320	23	.	.	.
9937	2321	1	Finally	finally	RB
9937	2321	2	remove	remove	VB
9937	2321	3	the	the	DT
9937	2321	4	croquettes	croquette	NNS
9937	2321	5	from	from	IN
9937	2321	6	the	the	DT
9937	2321	7	basket	basket	NN
9937	2321	8	and	and	CC
9937	2321	9	place	place	VB
9937	2321	10	them	-PRON-	PRP
9937	2321	11	on	on	IN
9937	2321	12	any	any	DT
9937	2321	13	kind	kind	NN
9937	2321	14	of	of	IN
9937	2321	15	paper	paper	NN
9937	2321	16	that	that	WDT
9937	2321	17	will	will	MD
9937	2321	18	absorb	absorb	VB
9937	2321	19	the	the	DT
9937	2321	20	excessive	excessive	JJ
9937	2321	21	fat	fat	NN
9937	2321	22	.	.	.
9937	2322	1	Serve	serve	VB
9937	2322	2	at	at	IN
9937	2322	3	once	once	RB
9937	2322	4	or	or	CC
9937	2322	5	keep	keep	VB
9937	2322	6	hot	hot	JJ
9937	2322	7	until	until	IN
9937	2322	8	ready	ready	JJ
9937	2322	9	to	to	TO
9937	2322	10	serve	serve	VB
9937	2322	11	.	.	.
9937	2323	1	89	89	CD
9937	2323	2	.	.	.
9937	2324	1	VEAL	VEAL	NNP
9937	2324	2	CROQUETTES.--Veal	croquettes.--veal	NN
9937	2324	3	that	that	WDT
9937	2324	4	remains	remain	VBZ
9937	2324	5	from	from	IN
9937	2324	6	a	a	DT
9937	2324	7	roast	roast	NN
9937	2324	8	after	after	IN
9937	2324	9	it	-PRON-	PRP
9937	2324	10	has	have	VBZ
9937	2324	11	been	be	VBN
9937	2324	12	served	serve	VBN
9937	2324	13	once	once	RB
9937	2324	14	can	can	MD
9937	2324	15	be	be	VB
9937	2324	16	utilized	utilize	VBN
9937	2324	17	in	in	IN
9937	2324	18	no	no	DT
9937	2324	19	better	well	JJR
9937	2324	20	way	way	NN
9937	2324	21	than	than	IN
9937	2324	22	in	in	IN
9937	2324	23	the	the	DT
9937	2324	24	making	making	NN
9937	2324	25	of	of	IN
9937	2324	26	croquettes	croquette	NNS
9937	2324	27	;	;	:
9937	2324	28	or	or	CC
9937	2324	29	,	,	,
9937	2324	30	if	if	IN
9937	2324	31	desired	desire	VBN
9937	2324	32	,	,	,
9937	2324	33	veal	veal	NN
9937	2324	34	may	may	MD
9937	2324	35	be	be	VB
9937	2324	36	cooked	cook	VBN
9937	2324	37	especially	especially	RB
9937	2324	38	for	for	IN
9937	2324	39	this	this	DT
9937	2324	40	purpose	purpose	NN
9937	2324	41	.	.	.
9937	2325	1	When	when	WRB
9937	2325	2	such	such	JJ
9937	2325	3	croquettes	croquette	NNS
9937	2325	4	are	be	VBP
9937	2325	5	served	serve	VBN
9937	2325	6	with	with	IN
9937	2325	7	a	a	DT
9937	2325	8	sauce	sauce	NN
9937	2325	9	of	of	IN
9937	2325	10	any	any	DT
9937	2325	11	desirable	desirable	JJ
9937	2325	12	kind	kind	NN
9937	2325	13	,	,	,
9937	2325	14	such	such	JJ
9937	2325	15	as	as	IN
9937	2325	16	white	white	JJ
9937	2325	17	sauce	sauce	NN
9937	2325	18	or	or	CC
9937	2325	19	tomato	tomato	NN
9937	2325	20	sauce	sauce	NN
9937	2325	21	,	,	,
9937	2325	22	or	or	CC
9937	2325	23	with	with	IN
9937	2325	24	left	leave	VBN
9937	2325	25	-	-	HYPH
9937	2325	26	over	over	RP
9937	2325	27	gravy	gravy	NN
9937	2325	28	,	,	,
9937	2325	29	no	no	DT
9937	2325	30	more	more	RBR
9937	2325	31	appetizing	appetizing	JJ
9937	2325	32	dish	dish	NN
9937	2325	33	can	can	MD
9937	2325	34	be	be	VB
9937	2325	35	found	find	VBN
9937	2325	36	.	.	.
9937	2326	1	VEAL	veal	NN
9937	2326	2	CROQUETTES	croquette	NNS
9937	2326	3	(	(	-LRB-
9937	2326	4	Sufficient	sufficient	JJ
9937	2326	5	to	to	TO
9937	2326	6	Serve	serve	VB
9937	2326	7	Six	six	CD
9937	2326	8	)	)	-RRB-
9937	2326	9	2	2	CD
9937	2326	10	c.	c.	NN
9937	2326	11	cold	cold	JJ
9937	2326	12	ground	ground	NN
9937	2326	13	veal	veal	NN
9937	2326	14	1	1	CD
9937	2326	15	c.	c.	NN
9937	2326	16	thick	thick	JJ
9937	2326	17	white	white	JJ
9937	2326	18	sauce	sauce	NN
9937	2326	19	2	2	CD
9937	2326	20	Tb	Tb	NNP
9937	2326	21	.	.	.
9937	2327	1	chopped	chop	VBN
9937	2327	2	onion	onion	NN
9937	2327	3	1	1	CD
9937	2327	4	Tb	Tb	NNP
9937	2327	5	.	.	.
9937	2328	1	chopped	chop	VBD
9937	2328	2	parsley	parsley	NN
9937	2328	3	Salt	Salt	NNP
9937	2328	4	and	and	CC
9937	2328	5	pepper	pepper	NN
9937	2328	6	1	1	CD
9937	2328	7	egg	egg	NN
9937	2328	8	Fine	fine	JJ
9937	2328	9	crumbs	crumb	VBZ
9937	2328	10	Mix	mix	VB
9937	2328	11	the	the	DT
9937	2328	12	ground	ground	NN
9937	2328	13	veal	veal	NN
9937	2328	14	with	with	IN
9937	2328	15	the	the	DT
9937	2328	16	white	white	JJ
9937	2328	17	sauce	sauce	NN
9937	2328	18	,	,	,
9937	2328	19	add	add	VB
9937	2328	20	the	the	DT
9937	2328	21	onion	onion	NN
9937	2328	22	and	and	CC
9937	2328	23	parsley	parsley	NN
9937	2328	24	,	,	,
9937	2328	25	and	and	CC
9937	2328	26	salt	salt	NN
9937	2328	27	and	and	CC
9937	2328	28	pepper	pepper	NN
9937	2328	29	to	to	IN
9937	2328	30	taste	taste	NN
9937	2328	31	.	.	.
9937	2329	1	Shape	shape	VB
9937	2329	2	into	into	IN
9937	2329	3	oblong	oblong	JJ
9937	2329	4	croquettes	croquette	NNS
9937	2329	5	.	.	.
9937	2330	1	Roll	roll	VB
9937	2330	2	first	first	RB
9937	2330	3	in	in	IN
9937	2330	4	the	the	DT
9937	2330	5	beaten	beat	VBN
9937	2330	6	egg	egg	NN
9937	2330	7	,	,	,
9937	2330	8	which	which	WDT
9937	2330	9	,	,	,
9937	2330	10	if	if	IN
9937	2330	11	necessary	necessary	JJ
9937	2330	12	,	,	,
9937	2330	13	may	may	MD
9937	2330	14	be	be	VB
9937	2330	15	increased	increase	VBN
9937	2330	16	by	by	IN
9937	2330	17	the	the	DT
9937	2330	18	addition	addition	NN
9937	2330	19	of	of	IN
9937	2330	20	a	a	DT
9937	2330	21	little	little	JJ
9937	2330	22	milk	milk	NN
9937	2330	23	,	,	,
9937	2330	24	and	and	CC
9937	2330	25	then	then	RB
9937	2330	26	in	in	IN
9937	2330	27	the	the	DT
9937	2330	28	crumbs	crumb	NNS
9937	2330	29	.	.	.
9937	2331	1	Fry	fry	NN
9937	2331	2	in	in	IN
9937	2331	3	deep	deep	JJ
9937	2331	4	fat	fat	NN
9937	2331	5	until	until	IN
9937	2331	6	a	a	DT
9937	2331	7	golden	golden	JJ
9937	2331	8	brown	brown	NN
9937	2331	9	.	.	.
9937	2332	1	Serve	serve	VB
9937	2332	2	with	with	IN
9937	2332	3	or	or	CC
9937	2332	4	without	without	IN
9937	2332	5	sauce	sauce	NN
9937	2332	6	.	.	.
9937	2333	1	90	90	CD
9937	2333	2	.	.	.
9937	2334	1	SWEETBREAD	sweetbread	DT
9937	2334	2	CROQUETTES.--An	croquettes.--an	VB
9937	2334	3	extremely	extremely	RB
9937	2334	4	palatable	palatable	JJ
9937	2334	5	dish	dish	NN
9937	2334	6	can	can	MD
9937	2334	7	be	be	VB
9937	2334	8	made	make	VBN
9937	2334	9	by	by	IN
9937	2334	10	frying	fry	VBG
9937	2334	11	in	in	IN
9937	2334	12	deep	deep	JJ
9937	2334	13	fat	fat	NN
9937	2334	14	sweetbreads	sweetbread	NNS
9937	2334	15	cut	cut	VBD
9937	2334	16	any	any	DT
9937	2334	17	desirable	desirable	JJ
9937	2334	18	shape	shape	NN
9937	2334	19	and	and	CC
9937	2334	20	size	size	NN
9937	2334	21	.	.	.
9937	2335	1	These	these	DT
9937	2335	2	are	be	VBP
9937	2335	3	usually	usually	RB
9937	2335	4	served	serve	VBN
9937	2335	5	with	with	IN
9937	2335	6	a	a	DT
9937	2335	7	vegetable	vegetable	NN
9937	2335	8	,	,	,
9937	2335	9	and	and	CC
9937	2335	10	often	often	RB
9937	2335	11	a	a	DT
9937	2335	12	sauce	sauce	NN
9937	2335	13	of	of	IN
9937	2335	14	some	some	DT
9937	2335	15	kind	kind	NN
9937	2335	16	is	be	VBZ
9937	2335	17	served	serve	VBN
9937	2335	18	over	over	IN
9937	2335	19	both	both	DT
9937	2335	20	.	.	.
9937	2336	1	To	to	TO
9937	2336	2	prepare	prepare	VB
9937	2336	3	the	the	DT
9937	2336	4	sweetbreads	sweetbread	NNS
9937	2336	5	,	,	,
9937	2336	6	parboil	parboil	VB
9937	2336	7	them	-PRON-	PRP
9937	2336	8	according	accord	VBG
9937	2336	9	to	to	IN
9937	2336	10	the	the	DT
9937	2336	11	directions	direction	NNS
9937	2336	12	given	give	VBN
9937	2336	13	in	in	IN
9937	2336	14	Art	art	NN
9937	2336	15	.	.	.
9937	2337	1	17	17	CD
9937	2337	2	.	.	.
9937	2338	1	Cut	cut	VB
9937	2338	2	them	-PRON-	PRP
9937	2338	3	into	into	IN
9937	2338	4	the	the	DT
9937	2338	5	kind	kind	NN
9937	2338	6	of	of	IN
9937	2338	7	pieces	piece	NNS
9937	2338	8	desired	desire	VBD
9937	2338	9	,	,	,
9937	2338	10	sprinkle	sprinkle	VB
9937	2338	11	the	the	DT
9937	2338	12	pieces	piece	NNS
9937	2338	13	with	with	IN
9937	2338	14	salt	salt	NN
9937	2338	15	and	and	CC
9937	2338	16	pepper	pepper	NN
9937	2338	17	,	,	,
9937	2338	18	and	and	CC
9937	2338	19	dip	dip	VB
9937	2338	20	them	-PRON-	PRP
9937	2338	21	into	into	IN
9937	2338	22	beaten	beat	VBN
9937	2338	23	egg	egg	NN
9937	2338	24	and	and	CC
9937	2338	25	then	then	RB
9937	2338	26	into	into	IN
9937	2338	27	crumbs	crumb	NNS
9937	2338	28	.	.	.
9937	2339	1	Fry	fry	NN
9937	2339	2	in	in	IN
9937	2339	3	deep	deep	JJ
9937	2339	4	fat	fat	NN
9937	2339	5	and	and	CC
9937	2339	6	serve	serve	VB
9937	2339	7	with	with	IN
9937	2339	8	a	a	DT
9937	2339	9	vegetable	vegetable	NN
9937	2339	10	or	or	CC
9937	2339	11	a	a	DT
9937	2339	12	sauce	sauce	NN
9937	2339	13	or	or	CC
9937	2339	14	both	both	DT
9937	2339	15	.	.	.
9937	2340	1	91	91	CD
9937	2340	2	.	.	.
9937	2341	1	RICE	rice	NN
9937	2341	2	-	-	HYPH
9937	2341	3	AND	and	CC
9937	2341	4	-	-	HYPH
9937	2341	5	MEAT	meat	NN
9937	2341	6	PATTIES.--Sometimes	patties.--sometime	NNS
9937	2341	7	not	not	RB
9937	2341	8	enough	enough	JJ
9937	2341	9	meat	meat	NN
9937	2341	10	remains	remain	VBZ
9937	2341	11	after	after	IN
9937	2341	12	a	a	DT
9937	2341	13	meal	meal	NN
9937	2341	14	to	to	TO
9937	2341	15	make	make	VB
9937	2341	16	a	a	DT
9937	2341	17	tasty	tasty	JJ
9937	2341	18	dish	dish	NN
9937	2341	19	by	by	IN
9937	2341	20	itself	-PRON-	PRP
9937	2341	21	.	.	.
9937	2342	1	In	in	IN
9937	2342	2	such	such	PDT
9937	2342	3	a	a	DT
9937	2342	4	case	case	NN
9937	2342	5	,	,	,
9937	2342	6	it	-PRON-	PRP
9937	2342	7	should	should	MD
9937	2342	8	be	be	VB
9937	2342	9	combined	combine	VBN
9937	2342	10	with	with	IN
9937	2342	11	some	some	DT
9937	2342	12	other	other	JJ
9937	2342	13	food	food	NN
9937	2342	14	,	,	,
9937	2342	15	especially	especially	RB
9937	2342	16	a	a	DT
9937	2342	17	starchy	starchy	JJ
9937	2342	18	one	one	NN
9937	2342	19	,	,	,
9937	2342	20	so	so	IN
9937	2342	21	as	as	IN
9937	2342	22	to	to	TO
9937	2342	23	extend	extend	VB
9937	2342	24	its	-PRON-	PRP$
9937	2342	25	flavor	flavor	NN
9937	2342	26	and	and	CC
9937	2342	27	produce	produce	VB
9937	2342	28	a	a	DT
9937	2342	29	dish	dish	NN
9937	2342	30	that	that	WDT
9937	2342	31	approaches	approach	VBZ
9937	2342	32	nearer	near	RBR
9937	2342	33	a	a	DT
9937	2342	34	balanced	balanced	JJ
9937	2342	35	ration	ration	NN
9937	2342	36	than	than	IN
9937	2342	37	meat	meat	NN
9937	2342	38	alone	alone	RB
9937	2342	39	does	do	VBZ
9937	2342	40	.	.	.
9937	2343	1	A	a	DT
9937	2343	2	small	small	JJ
9937	2343	3	amount	amount	NN
9937	2343	4	of	of	IN
9937	2343	5	any	any	DT
9937	2343	6	kind	kind	NN
9937	2343	7	of	of	IN
9937	2343	8	meat	meat	NN
9937	2343	9	combined	combine	VBN
9937	2343	10	with	with	IN
9937	2343	11	rice	rice	NN
9937	2343	12	and	and	CC
9937	2343	13	the	the	DT
9937	2343	14	mixture	mixture	NN
9937	2343	15	then	then	RB
9937	2343	16	formed	form	VBD
9937	2343	17	into	into	IN
9937	2343	18	patties	patty	NNS
9937	2343	19	,	,	,
9937	2343	20	or	or	CC
9937	2343	21	croquettes	croquette	NNS
9937	2343	22	,	,	,
9937	2343	23	provides	provide	VBZ
9937	2343	24	both	both	CC
9937	2343	25	an	an	DT
9937	2343	26	appetizing	appetizing	JJ
9937	2343	27	and	and	CC
9937	2343	28	a	a	DT
9937	2343	29	nutritious	nutritious	JJ
9937	2343	30	dish	dish	NN
9937	2343	31	.	.	.
9937	2344	1	RICE	rice	NN
9937	2344	2	-	-	HYPH
9937	2344	3	AND	and	CC
9937	2344	4	-	-	HYPH
9937	2344	5	MEAT	meat	NN
9937	2344	6	PATTIES	patty	NNS
9937	2344	7	(	(	-LRB-
9937	2344	8	Sufficient	sufficient	JJ
9937	2344	9	to	to	TO
9937	2344	10	Serve	serve	VB
9937	2344	11	Six	six	CD
9937	2344	12	)	)	-RRB-
9937	2344	13	1	1	CD
9937	2344	14	c.	c.	NN
9937	2344	15	finely	finely	RB
9937	2344	16	chopped	chop	VBD
9937	2344	17	left	left	RB
9937	2344	18	-	-	HYPH
9937	2344	19	over	over	RP
9937	2344	20	meat	meat	NN
9937	2344	21	1	1	CD
9937	2344	22	c.	c.	NN
9937	2344	23	cold	cold	JJ
9937	2344	24	steamed	steamed	JJ
9937	2344	25	rice	rice	NNP
9937	2344	26	1/2	1/2	CD
9937	2344	27	c.	c.	NN
9937	2344	28	thick	thick	JJ
9937	2344	29	white	white	JJ
9937	2344	30	sauce	sauce	NN
9937	2344	31	1	1	CD
9937	2344	32	Tb	Tb	NNP
9937	2344	33	.	.	.
9937	2345	1	chopped	chop	VBN
9937	2345	2	onion	onion	NN
9937	2345	3	1	1	CD
9937	2345	4	tsp	tsp	NN
9937	2345	5	.	.	.
9937	2346	1	celery	celery	JJ
9937	2346	2	salt	salt	NN
9937	2346	3	Salt	Salt	NNP
9937	2346	4	and	and	CC
9937	2346	5	pepper	pepper	NN
9937	2346	6	1	1	CD
9937	2346	7	egg	egg	NN
9937	2346	8	Fine	fine	JJ
9937	2346	9	crumbs	crumb	VBZ
9937	2346	10	Mix	mix	VB
9937	2346	11	the	the	DT
9937	2346	12	meat	meat	NN
9937	2346	13	and	and	CC
9937	2346	14	rice	rice	NN
9937	2346	15	,	,	,
9937	2346	16	stir	stir	VB
9937	2346	17	into	into	IN
9937	2346	18	them	-PRON-	PRP
9937	2346	19	the	the	DT
9937	2346	20	white	white	JJ
9937	2346	21	sauce	sauce	NN
9937	2346	22	,	,	,
9937	2346	23	onion	onion	NN
9937	2346	24	,	,	,
9937	2346	25	and	and	CC
9937	2346	26	celery	celery	NN
9937	2346	27	salt	salt	NN
9937	2346	28	,	,	,
9937	2346	29	and	and	CC
9937	2346	30	salt	salt	NN
9937	2346	31	and	and	CC
9937	2346	32	pepper	pepper	NN
9937	2346	33	to	to	IN
9937	2346	34	taste	taste	NN
9937	2346	35	.	.	.
9937	2347	1	Shape	shape	VB
9937	2347	2	into	into	IN
9937	2347	3	croquettes	croquette	NNS
9937	2347	4	,	,	,
9937	2347	5	or	or	CC
9937	2347	6	patties	patty	NNS
9937	2347	7	;	;	:
9937	2347	8	roll	roll	VB
9937	2347	9	first	first	RB
9937	2347	10	in	in	IN
9937	2347	11	the	the	DT
9937	2347	12	egg	egg	NN
9937	2347	13	and	and	CC
9937	2347	14	then	then	RB
9937	2347	15	in	in	IN
9937	2347	16	the	the	DT
9937	2347	17	crumbs	crumb	NNS
9937	2347	18	.	.	.
9937	2348	1	Fry	fry	NN
9937	2348	2	in	in	IN
9937	2348	3	deep	deep	JJ
9937	2348	4	fat	fat	NN
9937	2348	5	until	until	IN
9937	2348	6	golden	golden	NNP
9937	2348	7	brown	brown	NNP
9937	2348	8	and	and	CC
9937	2348	9	serve	serve	VB
9937	2348	10	with	with	IN
9937	2348	11	any	any	DT
9937	2348	12	desirable	desirable	JJ
9937	2348	13	sauce	sauce	NN
9937	2348	14	.	.	.
9937	2349	1	[	[	-LRB-
9937	2349	2	Illustration	illustration	NN
9937	2349	3	:	:	:
9937	2349	4	FIG	FIG	NNP
9937	2349	5	.	.	.
9937	2350	1	26	26	CD
9937	2350	2	]	]	-RRB-
9937	2350	3	92	92	CD
9937	2350	4	.	.	.
9937	2351	1	TIMBALE	TIMBALE	NNP
9937	2351	2	CASES.--Such	cases.--such	NN
9937	2351	3	foods	food	NNS
9937	2351	4	as	as	IN
9937	2351	5	creamed	creamed	JJ
9937	2351	6	sweetbreads	sweetbread	NNS
9937	2351	7	,	,	,
9937	2351	8	creamed	cream	VBN
9937	2351	9	sweetbreads	sweetbread	NNS
9937	2351	10	and	and	CC
9937	2351	11	mushrooms	mushroom	NNS
9937	2351	12	,	,	,
9937	2351	13	and	and	CC
9937	2351	14	other	other	JJ
9937	2351	15	delicate	delicate	JJ
9937	2351	16	foods	food	NNS
9937	2351	17	that	that	WDT
9937	2351	18	are	be	VBP
9937	2351	19	served	serve	VBN
9937	2351	20	in	in	IN
9937	2351	21	small	small	JJ
9937	2351	22	quantities	quantity	NNS
9937	2351	23	can	can	MD
9937	2351	24	be	be	VB
9937	2351	25	made	make	VBN
9937	2351	26	very	very	RB
9937	2351	27	attractive	attractive	JJ
9937	2351	28	by	by	IN
9937	2351	29	serving	serve	VBG
9937	2351	30	them	-PRON-	PRP
9937	2351	31	in	in	IN
9937	2351	32	timbale	timbale	JJ
9937	2351	33	cases	case	NNS
9937	2351	34	.	.	.
9937	2352	1	These	these	DT
9937	2352	2	are	be	VBP
9937	2352	3	made	make	VBN
9937	2352	4	out	out	IN
9937	2352	5	of	of	IN
9937	2352	6	a	a	DT
9937	2352	7	batter	batter	NN
9937	2352	8	by	by	IN
9937	2352	9	means	mean	NNS
9937	2352	10	of	of	IN
9937	2352	11	a	a	DT
9937	2352	12	timbale	timbale	JJ
9937	2352	13	iron	iron	NN
9937	2352	14	and	and	CC
9937	2352	15	fried	fry	VBN
9937	2352	16	in	in	IN
9937	2352	17	deep	deep	JJ
9937	2352	18	fat	fat	NN
9937	2352	19	until	until	IN
9937	2352	20	brown	brown	NNP
9937	2352	21	.	.	.
9937	2353	1	In	in	IN
9937	2353	2	serving	serve	VBG
9937	2353	3	them	-PRON-	PRP
9937	2353	4	,	,	,
9937	2353	5	place	place	VB
9937	2353	6	them	-PRON-	PRP
9937	2353	7	either	either	CC
9937	2353	8	on	on	IN
9937	2353	9	a	a	DT
9937	2353	10	small	small	JJ
9937	2353	11	plate	plate	NN
9937	2353	12	or	or	CC
9937	2353	13	on	on	IN
9937	2353	14	the	the	DT
9937	2353	15	dinner	dinner	NN
9937	2353	16	plate	plate	NN
9937	2353	17	with	with	IN
9937	2353	18	the	the	DT
9937	2353	19	rest	rest	NN
9937	2353	20	of	of	IN
9937	2353	21	the	the	DT
9937	2353	22	dinner	dinner	NN
9937	2353	23	.	.	.
9937	2354	1	To	to	TO
9937	2354	2	make	make	VB
9937	2354	3	them	-PRON-	PRP
9937	2354	4	especially	especially	RB
9937	2354	5	attractive	attractive	JJ
9937	2354	6	,	,	,
9937	2354	7	dip	dip	VB
9937	2354	8	the	the	DT
9937	2354	9	edge	edge	NN
9937	2354	10	into	into	IN
9937	2354	11	egg	egg	NN
9937	2354	12	white	white	JJ
9937	2354	13	and	and	CC
9937	2354	14	then	then	RB
9937	2354	15	into	into	IN
9937	2354	16	very	very	RB
9937	2354	17	finely	finely	RB
9937	2354	18	chopped	chop	VBN
9937	2354	19	parsley	parsley	NN
9937	2354	20	.	.	.
9937	2355	1	Fig	fig	NN
9937	2355	2	.	.	.
9937	2356	1	26	26	CD
9937	2356	2	shows	show	VBZ
9937	2356	3	creamed	creamed	JJ
9937	2356	4	sweetbreads	sweetbread	NNS
9937	2356	5	served	serve	VBD
9937	2356	6	in	in	IN
9937	2356	7	a	a	DT
9937	2356	8	timbale	timbale	JJ
9937	2356	9	case	case	NN
9937	2356	10	.	.	.
9937	2357	1	[	[	-LRB-
9937	2357	2	Illustration	illustration	NN
9937	2357	3	:	:	:
9937	2357	4	FIG	FIG	NNP
9937	2357	5	.	.	.
9937	2358	1	27	27	CD
9937	2358	2	]	]	-RRB-
9937	2358	3	93	93	CD
9937	2358	4	.	.	.
9937	2359	1	To	to	TO
9937	2359	2	prepare	prepare	VB
9937	2359	3	timbale	timbale	JJ
9937	2359	4	cases	case	NNS
9937	2359	5	,	,	,
9937	2359	6	a	a	DT
9937	2359	7	_	_	NNP
9937	2359	8	timbale	timbale	NN
9937	2359	9	iron	iron	NN
9937	2359	10	_	_	NNP
9937	2359	11	,	,	,
9937	2359	12	such	such	JJ
9937	2359	13	as	as	IN
9937	2359	14	is	be	VBZ
9937	2359	15	shown	show	VBN
9937	2359	16	in	in	IN
9937	2359	17	Fig	Fig	NNP
9937	2359	18	.	.	.
9937	2360	1	27	27	CD
9937	2360	2	,	,	,
9937	2360	3	is	be	VBZ
9937	2360	4	required	require	VBN
9937	2360	5	.	.	.
9937	2361	1	Such	such	PDT
9937	2361	2	an	an	DT
9937	2361	3	iron	iron	NN
9937	2361	4	consists	consist	VBZ
9937	2361	5	of	of	IN
9937	2361	6	a	a	DT
9937	2361	7	fluted	fluted	JJ
9937	2361	8	piece	piece	NN
9937	2361	9	of	of	IN
9937	2361	10	metal	metal	NN
9937	2361	11	that	that	WDT
9937	2361	12	is	be	VBZ
9937	2361	13	either	either	CC
9937	2361	14	solid	solid	JJ
9937	2361	15	or	or	CC
9937	2361	16	hollow	hollow	JJ
9937	2361	17	and	and	CC
9937	2361	18	that	that	WDT
9937	2361	19	has	have	VBZ
9937	2361	20	attached	attach	VBN
9937	2361	21	to	to	IN
9937	2361	22	it	-PRON-	PRP
9937	2361	23	a	a	DT
9937	2361	24	handle	handle	VB
9937	2361	25	long	long	JJ
9937	2361	26	enough	enough	RB
9937	2361	27	to	to	TO
9937	2361	28	keep	keep	VB
9937	2361	29	the	the	DT
9937	2361	30	hand	hand	NN
9937	2361	31	sufficiently	sufficiently	RB
9937	2361	32	far	far	RB
9937	2361	33	away	away	RB
9937	2361	34	from	from	IN
9937	2361	35	the	the	DT
9937	2361	36	hot	hot	JJ
9937	2361	37	fat	fat	NN
9937	2361	38	.	.	.
9937	2362	1	The	the	DT
9937	2362	2	batter	batter	NN
9937	2362	3	required	require	VBN
9937	2362	4	for	for	IN
9937	2362	5	timbale	timbale	JJ
9937	2362	6	cases	case	NNS
9937	2362	7	and	and	CC
9937	2362	8	the	the	DT
9937	2362	9	directions	direction	NNS
9937	2362	10	for	for	IN
9937	2362	11	combining	combine	VBG
9937	2362	12	them	-PRON-	PRP
9937	2362	13	are	be	VBP
9937	2362	14	as	as	IN
9937	2362	15	follows	follow	VBZ
9937	2362	16	:	:	:
9937	2362	17	TIMBALE	TIMBALE	NNP
9937	2362	18	-	-	HYPH
9937	2362	19	CASE	case	NN
9937	2362	20	BATTER	batter	NN
9937	2362	21	(	(	-LRB-
9937	2362	22	Sufficient	sufficient	JJ
9937	2362	23	to	to	TO
9937	2362	24	Make	make	VB
9937	2362	25	Twenty	twenty	CD
9937	2362	26	)	)	-RRB-
9937	2362	27	1	1	CD
9937	2362	28	egg	egg	NN
9937	2362	29	1/2	1/2	CD
9937	2362	30	c.	c.	NN
9937	2362	31	milk	milk	NN
9937	2362	32	1/2	1/2	CD
9937	2362	33	tsp	tsp	NN
9937	2362	34	.	.	.
9937	2363	1	salt	salt	NN
9937	2363	2	1	1	CD
9937	2363	3	tsp	tsp	NN
9937	2363	4	.	.	.
9937	2364	1	sugar	sugar	NNP
9937	2364	2	3/4	3/4	CD
9937	2364	3	c.	c.	NN
9937	2364	4	flour	flour	NN
9937	2364	5	Beat	beat	VB
9937	2364	6	the	the	DT
9937	2364	7	egg	egg	NN
9937	2364	8	with	with	IN
9937	2364	9	a	a	DT
9937	2364	10	fork	fork	NN
9937	2364	11	just	just	RB
9937	2364	12	enough	enough	RB
9937	2364	13	to	to	TO
9937	2364	14	break	break	VB
9937	2364	15	it	-PRON-	PRP
9937	2364	16	up	up	RP
9937	2364	17	thoroughly	thoroughly	RB
9937	2364	18	.	.	.
9937	2365	1	Add	add	VB
9937	2365	2	the	the	DT
9937	2365	3	milk	milk	NN
9937	2365	4	,	,	,
9937	2365	5	salt	salt	NN
9937	2365	6	,	,	,
9937	2365	7	and	and	CC
9937	2365	8	sugar	sugar	NN
9937	2365	9	.	.	.
9937	2366	1	Stir	stir	VB
9937	2366	2	in	in	IN
9937	2366	3	the	the	DT
9937	2366	4	flour	flour	NN
9937	2366	5	with	with	IN
9937	2366	6	as	as	RB
9937	2366	7	little	little	JJ
9937	2366	8	beating	beating	NN
9937	2366	9	as	as	IN
9937	2366	10	possible	possible	JJ
9937	2366	11	.	.	.
9937	2367	1	After	after	IN
9937	2367	2	preparing	prepare	VBG
9937	2367	3	this	this	DT
9937	2367	4	mixture	mixture	NN
9937	2367	5	,	,	,
9937	2367	6	allow	allow	VB
9937	2367	7	it	-PRON-	PRP
9937	2367	8	to	to	TO
9937	2367	9	stand	stand	VB
9937	2367	10	for	for	IN
9937	2367	11	1/2	1/2	CD
9937	2367	12	hour	hour	NN
9937	2367	13	,	,	,
9937	2367	14	so	so	IN
9937	2367	15	that	that	IN
9937	2367	16	any	any	DT
9937	2367	17	air	air	NN
9937	2367	18	it	-PRON-	PRP
9937	2367	19	contains	contain	VBZ
9937	2367	20	in	in	IN
9937	2367	21	the	the	DT
9937	2367	22	form	form	NN
9937	2367	23	of	of	IN
9937	2367	24	bubbles	bubble	NNS
9937	2367	25	may	may	MD
9937	2367	26	escape	escape	VB
9937	2367	27	and	and	CC
9937	2367	28	thus	thus	RB
9937	2367	29	prevent	prevent	VB
9937	2367	30	the	the	DT
9937	2367	31	formation	formation	NN
9937	2367	32	of	of	IN
9937	2367	33	holes	hole	NNS
9937	2367	34	and	and	CC
9937	2367	35	bubbles	bubble	NNS
9937	2367	36	in	in	IN
9937	2367	37	the	the	DT
9937	2367	38	finished	finished	JJ
9937	2367	39	timbale	timbale	JJ
9937	2367	40	cases	case	NNS
9937	2367	41	.	.	.
9937	2368	1	[	[	-LRB-
9937	2368	2	Illustration	illustration	NN
9937	2368	3	:	:	:
9937	2368	4	Fig	Fig	NNP
9937	2368	5	.	.	.
9937	2369	1	28	28	LS
9937	2369	2	]	]	-RRB-
9937	2369	3	When	when	WRB
9937	2369	4	about	about	IN
9937	2369	5	to	to	TO
9937	2369	6	use	use	VB
9937	2369	7	the	the	DT
9937	2369	8	batter	batter	NN
9937	2369	9	,	,	,
9937	2369	10	pour	pour	VB
9937	2369	11	it	-PRON-	PRP
9937	2369	12	into	into	IN
9937	2369	13	a	a	DT
9937	2369	14	cup	cup	NN
9937	2369	15	or	or	CC
9937	2369	16	some	some	DT
9937	2369	17	other	other	JJ
9937	2369	18	small	small	JJ
9937	2369	19	utensil	utensil	JJ
9937	2369	20	that	that	WDT
9937	2369	21	is	be	VBZ
9937	2369	22	just	just	RB
9937	2369	23	large	large	JJ
9937	2369	24	enough	enough	RB
9937	2369	25	to	to	TO
9937	2369	26	admit	admit	VB
9937	2369	27	the	the	DT
9937	2369	28	iron	iron	NN
9937	2369	29	easily	easily	RB
9937	2369	30	.	.	.
9937	2370	1	The	the	DT
9937	2370	2	iron	iron	NN
9937	2370	3	must	must	MD
9937	2370	4	be	be	VB
9937	2370	5	nearly	nearly	RB
9937	2370	6	covered	cover	VBN
9937	2370	7	with	with	IN
9937	2370	8	batter	batter	NN
9937	2370	9	,	,	,
9937	2370	10	but	but	CC
9937	2370	11	a	a	DT
9937	2370	12	large	large	JJ
9937	2370	13	amount	amount	NN
9937	2370	14	of	of	IN
9937	2370	15	it	-PRON-	PRP
9937	2370	16	will	will	MD
9937	2370	17	not	not	RB
9937	2370	18	be	be	VB
9937	2370	19	needed	need	VBN
9937	2370	20	if	if	IN
9937	2370	21	a	a	DT
9937	2370	22	small	small	JJ
9937	2370	23	utensil	utensil	NN
9937	2370	24	is	be	VBZ
9937	2370	25	used	use	VBN
9937	2370	26	.	.	.
9937	2371	1	Place	place	VB
9937	2371	2	the	the	DT
9937	2371	3	iron	iron	NN
9937	2371	4	in	in	IN
9937	2371	5	the	the	DT
9937	2371	6	hot	hot	JJ
9937	2371	7	fat	fat	NN
9937	2371	8	,	,	,
9937	2371	9	as	as	IN
9937	2371	10	shown	show	VBN
9937	2371	11	in	in	IN
9937	2371	12	Fig	Fig	NNP
9937	2371	13	.	.	.
9937	2372	1	27	27	CD
9937	2372	2	,	,	,
9937	2372	3	until	until	IN
9937	2372	4	it	-PRON-	PRP
9937	2372	5	is	be	VBZ
9937	2372	6	hot	hot	JJ
9937	2372	7	,	,	,
9937	2372	8	or	or	CC
9937	2372	9	for	for	IN
9937	2372	10	about	about	RB
9937	2372	11	4	4	CD
9937	2372	12	minutes	minute	NNS
9937	2372	13	.	.	.
9937	2373	1	Then	then	RB
9937	2373	2	let	let	VB
9937	2373	3	it	-PRON-	PRP
9937	2373	4	drip	drip	VB
9937	2373	5	and	and	CC
9937	2373	6	place	place	VB
9937	2373	7	it	-PRON-	PRP
9937	2373	8	in	in	IN
9937	2373	9	the	the	DT
9937	2373	10	batter	batter	NN
9937	2373	11	,	,	,
9937	2373	12	as	as	IN
9937	2373	13	in	in	IN
9937	2373	14	Fig	Fig	NNP
9937	2373	15	.	.	.
9937	2374	1	28	28	CD
9937	2374	2	,	,	,
9937	2374	3	being	be	VBG
9937	2374	4	careful	careful	JJ
9937	2374	5	not	not	RB
9937	2374	6	to	to	TO
9937	2374	7	permit	permit	VB
9937	2374	8	the	the	DT
9937	2374	9	batter	batter	NN
9937	2374	10	to	to	TO
9937	2374	11	come	come	VB
9937	2374	12	quite	quite	RB
9937	2374	13	to	to	IN
9937	2374	14	the	the	DT
9937	2374	15	top	top	NN
9937	2374	16	of	of	IN
9937	2374	17	the	the	DT
9937	2374	18	iron	iron	NN
9937	2374	19	,	,	,
9937	2374	20	and	and	CC
9937	2374	21	remove	remove	VB
9937	2374	22	it	-PRON-	PRP
9937	2374	23	at	at	IN
9937	2374	24	once	once	RB
9937	2374	25	.	.	.
9937	2375	1	Place	place	VB
9937	2375	2	it	-PRON-	PRP
9937	2375	3	immediately	immediately	RB
9937	2375	4	into	into	IN
9937	2375	5	the	the	DT
9937	2375	6	hot	hot	JJ
9937	2375	7	fat	fat	NN
9937	2375	8	,	,	,
9937	2375	9	as	as	IN
9937	2375	10	in	in	IN
9937	2375	11	Fig	Fig	NNP
9937	2375	12	.	.	.
9937	2376	1	29	29	CD
9937	2376	2	,	,	,
9937	2376	3	allowing	allow	VBG
9937	2376	4	the	the	DT
9937	2376	5	fat	fat	NN
9937	2376	6	to	to	TO
9937	2376	7	come	come	VB
9937	2376	8	higher	higher	RBR
9937	2376	9	on	on	IN
9937	2376	10	the	the	DT
9937	2376	11	iron	iron	NN
9937	2376	12	than	than	IN
9937	2376	13	the	the	DT
9937	2376	14	batter	batter	NN
9937	2376	15	does	do	VBZ
9937	2376	16	.	.	.
9937	2377	1	This	this	DT
9937	2377	2	precaution	precaution	NN
9937	2377	3	will	will	MD
9937	2377	4	prevent	prevent	VB
9937	2377	5	the	the	DT
9937	2377	6	formation	formation	NN
9937	2377	7	of	of	IN
9937	2377	8	a	a	DT
9937	2377	9	ridge	ridge	NN
9937	2377	10	of	of	IN
9937	2377	11	bubbles	bubble	NNS
9937	2377	12	around	around	IN
9937	2377	13	the	the	DT
9937	2377	14	top	top	NN
9937	2377	15	of	of	IN
9937	2377	16	the	the	DT
9937	2377	17	timbale	timbale	JJ
9937	2377	18	case	case	NN
9937	2377	19	.	.	.
9937	2378	1	Fry	fry	NN
9937	2378	2	in	in	IN
9937	2378	3	the	the	DT
9937	2378	4	deep	deep	JJ
9937	2378	5	fat	fat	NN
9937	2378	6	until	until	IN
9937	2378	7	the	the	DT
9937	2378	8	case	case	NN
9937	2378	9	is	be	VBZ
9937	2378	10	nicely	nicely	RB
9937	2378	11	browned	brown	VBN
9937	2378	12	,	,	,
9937	2378	13	as	as	IN
9937	2378	14	shown	show	VBN
9937	2378	15	in	in	IN
9937	2378	16	Fig	Fig	NNP
9937	2378	17	.	.	.
9937	2379	1	26	26	CD
9937	2379	2	.	.	.
9937	2380	1	Remove	remove	VB
9937	2380	2	the	the	DT
9937	2380	3	iron	iron	NN
9937	2380	4	from	from	IN
9937	2380	5	the	the	DT
9937	2380	6	fat	fat	NN
9937	2380	7	,	,	,
9937	2380	8	and	and	CC
9937	2380	9	allow	allow	VB
9937	2380	10	it	-PRON-	PRP
9937	2380	11	to	to	TO
9937	2380	12	drip	drip	VB
9937	2380	13	.	.	.
9937	2381	1	Then	then	RB
9937	2381	2	carefully	carefully	RB
9937	2381	3	remove	remove	VB
9937	2381	4	the	the	DT
9937	2381	5	timbale	timbale	JJ
9937	2381	6	case	case	NN
9937	2381	7	from	from	IN
9937	2381	8	the	the	DT
9937	2381	9	iron	iron	NN
9937	2381	10	with	with	IN
9937	2381	11	a	a	DT
9937	2381	12	fork	fork	NN
9937	2381	13	and	and	CC
9937	2381	14	place	place	VB
9937	2381	15	it	-PRON-	PRP
9937	2381	16	on	on	IN
9937	2381	17	paper	paper	NN
9937	2381	18	that	that	WDT
9937	2381	19	will	will	MD
9937	2381	20	absorb	absorb	VB
9937	2381	21	the	the	DT
9937	2381	22	fat	fat	NN
9937	2381	23	.	.	.
9937	2382	1	[	[	-LRB-
9937	2382	2	Illustration	illustration	NN
9937	2382	3	:	:	:
9937	2382	4	Fig	Fig	NNP
9937	2382	5	.	.	.
9937	2383	1	29	29	LS
9937	2383	2	]	]	-RRB-
9937	2383	3	If	if	IN
9937	2383	4	your	-PRON-	PRP$
9937	2383	5	timbales	timbale	NNS
9937	2383	6	are	be	VBP
9937	2383	7	soft	soft	JJ
9937	2383	8	instead	instead	RB
9937	2383	9	of	of	IN
9937	2383	10	crisp	crisp	JJ
9937	2383	11	,	,	,
9937	2383	12	you	-PRON-	PRP
9937	2383	13	will	will	MD
9937	2383	14	know	know	VB
9937	2383	15	that	that	IN
9937	2383	16	the	the	DT
9937	2383	17	mixture	mixture	NN
9937	2383	18	is	be	VBZ
9937	2383	19	too	too	RB
9937	2383	20	thick	thick	JJ
9937	2383	21	and	and	CC
9937	2383	22	should	should	MD
9937	2383	23	be	be	VB
9937	2383	24	diluted	dilute	VBN
9937	2383	25	.	.	.
9937	2384	1	Too	too	RB
9937	2384	2	hot	hot	JJ
9937	2384	3	or	or	CC
9937	2384	4	too	too	RB
9937	2384	5	cold	cold	JJ
9937	2384	6	an	an	DT
9937	2384	7	iron	iron	NN
9937	2384	8	will	will	MD
9937	2384	9	prevent	prevent	VB
9937	2384	10	the	the	DT
9937	2384	11	mixture	mixture	NN
9937	2384	12	from	from	IN
9937	2384	13	sticking	stick	VBG
9937	2384	14	to	to	IN
9937	2384	15	it	-PRON-	PRP
9937	2384	16	.	.	.
9937	2385	1	MEAT	MEAT	NNP
9937	2385	2	(	(	-LRB-
9937	2385	3	PART	PART	NNP
9937	2385	4	2	2	CD
9937	2385	5	)	)	-RRB-
9937	2385	6	EXAMINATION	examination	NN
9937	2385	7	QUESTIONS	question	NNS
9937	2385	8	(	(	-LRB-
9937	2385	9	1	1	CD
9937	2385	10	)	)	-RRB-
9937	2385	11	(	(	-LRB-
9937	2385	12	_	_	NNP
9937	2385	13	a	a	DT
9937	2385	14	_	_	NNP
9937	2385	15	)	)	-RRB-
9937	2385	16	What	what	WP
9937	2385	17	is	be	VBZ
9937	2385	18	veal	veal	NN
9937	2385	19	?	?	.
9937	2386	1	(	(	-LRB-
9937	2386	2	_	_	NNP
9937	2386	3	b	b	NNP
9937	2386	4	_	_	NNP
9937	2386	5	)	)	-RRB-
9937	2386	6	From	from	IN
9937	2386	7	animals	animal	NNS
9937	2386	8	of	of	IN
9937	2386	9	what	what	WDT
9937	2386	10	age	age	NN
9937	2386	11	is	be	VBZ
9937	2386	12	the	the	DT
9937	2386	13	best	good	JJS
9937	2386	14	veal	veal	NN
9937	2386	15	obtained	obtain	VBN
9937	2386	16	?	?	.
9937	2387	1	(	(	-LRB-
9937	2387	2	2	2	LS
9937	2387	3	)	)	-RRB-
9937	2387	4	Compare	compare	VB
9937	2387	5	veal	veal	NN
9937	2387	6	and	and	CC
9937	2387	7	beef	beef	NN
9937	2387	8	as	as	IN
9937	2387	9	to	to	IN
9937	2387	10	characteristics	characteristic	NNS
9937	2387	11	.	.	.
9937	2388	1	(	(	-LRB-
9937	2388	2	3	3	LS
9937	2388	3	)	)	-RRB-
9937	2388	4	What	what	WP
9937	2388	5	cuts	cut	NNS
9937	2388	6	of	of	IN
9937	2388	7	veal	veal	NN
9937	2388	8	are	be	VBP
9937	2388	9	most	most	RBS
9937	2388	10	suitable	suitable	JJ
9937	2388	11	for	for	IN
9937	2388	12	:	:	:
9937	2388	13	(	(	-LRB-
9937	2388	14	_	_	NNP
9937	2388	15	a	a	DT
9937	2388	16	_	_	NNP
9937	2388	17	)	)	-RRB-
9937	2388	18	roasts	roast	NNS
9937	2388	19	?	?	.
9937	2389	1	(	(	-LRB-
9937	2389	2	_	_	NNP
9937	2389	3	b	b	NNP
9937	2389	4	_	_	NNP
9937	2389	5	)	)	-RRB-
9937	2389	6	cutlets	cutlet	NNS
9937	2389	7	?	?	.
9937	2390	1	(	(	-LRB-
9937	2390	2	_	_	NNP
9937	2390	3	c	c	NNP
9937	2390	4	_	_	NNP
9937	2390	5	)	)	-RRB-
9937	2390	6	soup	soup	NN
9937	2390	7	and	and	CC
9937	2390	8	stews	stew	NNS
9937	2390	9	?	?	.
9937	2391	1	(	(	-LRB-
9937	2391	2	_	_	NNP
9937	2391	3	d	d	NNP
9937	2391	4	_	_	NNP
9937	2391	5	)	)	-RRB-
9937	2391	6	chops	chop	NNS
9937	2391	7	?	?	.
9937	2392	1	(	(	-LRB-
9937	2392	2	4	4	CD
9937	2392	3	)	)	-RRB-
9937	2392	4	(	(	-LRB-
9937	2392	5	_	_	NNP
9937	2392	6	a	a	DT
9937	2392	7	_	_	NNP
9937	2392	8	)	)	-RRB-
9937	2392	9	What	what	WP
9937	2392	10	organs	organ	NNS
9937	2392	11	of	of	IN
9937	2392	12	veal	veal	NN
9937	2392	13	are	be	VBP
9937	2392	14	used	use	VBN
9937	2392	15	for	for	IN
9937	2392	16	foods	food	NNS
9937	2392	17	?	?	.
9937	2393	1	(	(	-LRB-
9937	2393	2	_	_	NNP
9937	2393	3	b	b	NNP
9937	2393	4	_	_	NNP
9937	2393	5	)	)	-RRB-
9937	2393	6	What	what	WP
9937	2393	7	are	be	VBP
9937	2393	8	sweetbreads	sweetbread	NNS
9937	2393	9	?	?	.
9937	2394	1	(	(	-LRB-
9937	2394	2	5	5	CD
9937	2394	3	)	)	-RRB-
9937	2394	4	(	(	-LRB-
9937	2394	5	_	_	NNP
9937	2394	6	a	a	DT
9937	2394	7	_	_	NNP
9937	2394	8	)	)	-RRB-
9937	2394	9	Why	why	WRB
9937	2394	10	is	be	VBZ
9937	2394	11	veal	veal	NN
9937	2394	12	more	more	RBR
9937	2394	13	indigestible	indigestible	JJ
9937	2394	14	than	than	IN
9937	2394	15	beef	beef	NN
9937	2394	16	?	?	.
9937	2395	1	(	(	-LRB-
9937	2395	2	_	_	NNP
9937	2395	3	b	b	NNP
9937	2395	4	_	_	NNP
9937	2395	5	)	)	-RRB-
9937	2395	6	What	what	WDT
9937	2395	7	important	important	JJ
9937	2395	8	point	point	NN
9937	2395	9	must	must	MD
9937	2395	10	be	be	VB
9937	2395	11	remembered	remember	VBN
9937	2395	12	concerning	concern	VBG
9937	2395	13	the	the	DT
9937	2395	14	cooking	cooking	NN
9937	2395	15	of	of	IN
9937	2395	16	veal	veal	NN
9937	2395	17	?	?	.
9937	2396	1	(	(	-LRB-
9937	2396	2	6	6	CD
9937	2396	3	)	)	-RRB-
9937	2396	4	(	(	-LRB-
9937	2396	5	_	_	NNP
9937	2396	6	a	a	DT
9937	2396	7	_	_	NNP
9937	2396	8	)	)	-RRB-
9937	2396	9	What	what	WDT
9937	2396	10	substance	substance	NN
9937	2396	11	in	in	IN
9937	2396	12	veal	veal	NN
9937	2396	13	is	be	VBZ
9937	2396	14	utilized	utilize	VBN
9937	2396	15	in	in	IN
9937	2396	16	the	the	DT
9937	2396	17	preparation	preparation	NN
9937	2396	18	of	of	IN
9937	2396	19	jellied	jelly	VBN
9937	2396	20	veal	veal	NN
9937	2396	21	?	?	.
9937	2397	1	(	(	-LRB-
9937	2397	2	_	_	NNP
9937	2397	3	b	b	NNP
9937	2397	4	_	_	NNP
9937	2397	5	)	)	-RRB-
9937	2397	6	Explain	explain	VB
9937	2397	7	how	how	WRB
9937	2397	8	this	this	DT
9937	2397	9	dish	dish	NN
9937	2397	10	is	be	VBZ
9937	2397	11	prepared	prepare	VBN
9937	2397	12	.	.	.
9937	2398	1	(	(	-LRB-
9937	2398	2	7	7	CD
9937	2398	3	)	)	-RRB-
9937	2398	4	(	(	-LRB-
9937	2398	5	_	_	NNP
9937	2398	6	a	a	DT
9937	2398	7	_	_	NNP
9937	2398	8	)	)	-RRB-
9937	2398	9	At	at	IN
9937	2398	10	what	what	WDT
9937	2398	11	age	age	NN
9937	2398	12	is	be	VBZ
9937	2398	13	sheep	sheep	NNS
9937	2398	14	sold	sell	VBN
9937	2398	15	as	as	IN
9937	2398	16	lamb	lamb	NN
9937	2398	17	?	?	.
9937	2399	1	(	(	-LRB-
9937	2399	2	_	_	NNP
9937	2399	3	b	b	NNP
9937	2399	4	_	_	NNP
9937	2399	5	)	)	-RRB-
9937	2399	6	How	how	WRB
9937	2399	7	do	do	VBP
9937	2399	8	lamb	lamb	NN
9937	2399	9	and	and	CC
9937	2399	10	mutton	mutton	NN
9937	2399	11	differ	differ	VBP
9937	2399	12	as	as	IN
9937	2399	13	to	to	IN
9937	2399	14	food	food	NN
9937	2399	15	substances	substance	NNS
9937	2399	16	?	?	.
9937	2400	1	(	(	-LRB-
9937	2400	2	8)	8)	CD
9937	2400	3	Compare	compare	VB
9937	2400	4	the	the	DT
9937	2400	5	flesh	flesh	NN
9937	2400	6	of	of	IN
9937	2400	7	lamb	lamb	NNP
9937	2400	8	and	and	CC
9937	2400	9	mutton	mutton	NN
9937	2400	10	as	as	IN
9937	2400	11	to	to	IN
9937	2400	12	appearance	appearance	NN
9937	2400	13	.	.	.
9937	2401	1	(	(	-LRB-
9937	2401	2	9	9	CD
9937	2401	3	)	)	-RRB-
9937	2401	4	As	as	IN
9937	2401	5	they	-PRON-	PRP
9937	2401	6	apply	apply	VBP
9937	2401	7	to	to	IN
9937	2401	8	lamb	lamb	NNP
9937	2401	9	and	and	CC
9937	2401	10	mutton	mutton	NN
9937	2401	11	,	,	,
9937	2401	12	explain	explain	VBP
9937	2401	13	the	the	DT
9937	2401	14	terms	term	NNS
9937	2401	15	:	:	:
9937	2401	16	(	(	-LRB-
9937	2401	17	_	_	NNP
9937	2401	18	a	a	DT
9937	2401	19	_	_	NNP
9937	2401	20	)	)	-RRB-
9937	2401	21	rack	rack	NN
9937	2401	22	;	;	:
9937	2401	23	(	(	-LRB-
9937	2401	24	_	_	NNP
9937	2401	25	b	b	NNP
9937	2401	26	_	_	NNP
9937	2401	27	)	)	-RRB-
9937	2401	28	saddle	saddle	NNP
9937	2401	29	.	.	.
9937	2402	1	(	(	-LRB-
9937	2402	2	10	10	CD
9937	2402	3	)	)	-RRB-
9937	2402	4	Explain	explain	VB
9937	2402	5	why	why	WRB
9937	2402	6	some	some	DT
9937	2402	7	cuts	cut	NNS
9937	2402	8	of	of	IN
9937	2402	9	lamb	lamb	NNP
9937	2402	10	and	and	CC
9937	2402	11	mutton	mutton	NN
9937	2402	12	are	be	VBP
9937	2402	13	tough	tough	JJ
9937	2402	14	and	and	CC
9937	2402	15	others	other	NNS
9937	2402	16	tender	tender	VBP
9937	2402	17	.	.	.
9937	2403	1	(	(	-LRB-
9937	2403	2	11	11	CD
9937	2403	3	)	)	-RRB-
9937	2403	4	What	what	WP
9937	2403	5	is	be	VBZ
9937	2403	6	:	:	:
9937	2403	7	(	(	-LRB-
9937	2403	8	_	_	NNP
9937	2403	9	a	a	DT
9937	2403	10	_	_	NNP
9937	2403	11	)	)	-RRB-
9937	2403	12	a	a	DT
9937	2403	13	crown	crown	NN
9937	2403	14	roast	roast	NN
9937	2403	15	of	of	IN
9937	2403	16	lamb	lamb	NN
9937	2403	17	?	?	.
9937	2404	1	(	(	-LRB-
9937	2404	2	_	_	NNP
9937	2404	3	b	b	NNP
9937	2404	4	_	_	NNP
9937	2404	5	)	)	-RRB-
9937	2404	6	a	a	DT
9937	2404	7	French	french	JJ
9937	2404	8	chop	chop	NN
9937	2404	9	?	?	.
9937	2405	1	(	(	-LRB-
9937	2405	2	12	12	CD
9937	2405	3	)	)	-RRB-
9937	2405	4	(	(	-LRB-
9937	2405	5	_	_	NNP
9937	2405	6	a	a	DT
9937	2405	7	_	_	NNP
9937	2405	8	)	)	-RRB-
9937	2405	9	Describe	Describe	NNP
9937	2405	10	pork	pork	NN
9937	2405	11	of	of	IN
9937	2405	12	the	the	DT
9937	2405	13	best	good	JJS
9937	2405	14	kind	kind	NN
9937	2405	15	.	.	.
9937	2406	1	(	(	-LRB-
9937	2406	2	_	_	NNP
9937	2406	3	b	b	NNP
9937	2406	4	_	_	NNP
9937	2406	5	)	)	-RRB-
9937	2406	6	Why	why	WRB
9937	2406	7	is	be	VBZ
9937	2406	8	the	the	DT
9937	2406	9	food	food	NN
9937	2406	10	value	value	NN
9937	2406	11	of	of	IN
9937	2406	12	pork	pork	NN
9937	2406	13	higher	high	JJR
9937	2406	14	than	than	IN
9937	2406	15	that	that	DT
9937	2406	16	of	of	IN
9937	2406	17	other	other	JJ
9937	2406	18	meats	meat	NNS
9937	2406	19	?	?	.
9937	2407	1	(	(	-LRB-
9937	2407	2	13	13	CD
9937	2407	3	)	)	-RRB-
9937	2407	4	(	(	-LRB-
9937	2407	5	_	_	NNP
9937	2407	6	a	a	DT
9937	2407	7	_	_	NNP
9937	2407	8	)	)	-RRB-
9937	2407	9	Name	name	VB
9937	2407	10	the	the	DT
9937	2407	11	cuts	cut	NNS
9937	2407	12	of	of	IN
9937	2407	13	pork	pork	NN
9937	2407	14	.	.	.
9937	2408	1	(	(	-LRB-
9937	2408	2	_	_	NNP
9937	2408	3	b	b	NNP
9937	2408	4	_	_	NNP
9937	2408	5	)	)	-RRB-
9937	2408	6	What	what	WP
9937	2408	7	is	be	VBZ
9937	2408	8	meant	mean	VBN
9937	2408	9	by	by	IN
9937	2408	10	leaf	leaf	NN
9937	2408	11	lard	lard	NN
9937	2408	12	?	?	.
9937	2409	1	(	(	-LRB-
9937	2409	2	14	14	CD
9937	2409	3	)	)	-RRB-
9937	2409	4	What	what	WDT
9937	2409	5	important	important	JJ
9937	2409	6	points	point	NNS
9937	2409	7	must	must	MD
9937	2409	8	be	be	VB
9937	2409	9	taken	take	VBN
9937	2409	10	into	into	IN
9937	2409	11	consideration	consideration	NN
9937	2409	12	in	in	IN
9937	2409	13	the	the	DT
9937	2409	14	cooking	cooking	NN
9937	2409	15	of	of	IN
9937	2409	16	pork	pork	NN
9937	2409	17	?	?	.
9937	2410	1	(	(	-LRB-
9937	2410	2	15	15	CD
9937	2410	3	)	)	-RRB-
9937	2410	4	(	(	-LRB-
9937	2410	5	_	_	NNP
9937	2410	6	a	a	DT
9937	2410	7	_	_	NNP
9937	2410	8	)	)	-RRB-
9937	2410	9	Name	name	VB
9937	2410	10	some	some	DT
9937	2410	11	of	of	IN
9937	2410	12	the	the	DT
9937	2410	13	accompaniments	accompaniment	NNS
9937	2410	14	that	that	WDT
9937	2410	15	are	be	VBP
9937	2410	16	usually	usually	RB
9937	2410	17	served	serve	VBN
9937	2410	18	with	with	IN
9937	2410	19	pork	pork	NN
9937	2410	20	.	.	.
9937	2411	1	(	(	-LRB-
9937	2411	2	_	_	NNP
9937	2411	3	b	b	NNP
9937	2411	4	_	_	NNP
9937	2411	5	)	)	-RRB-
9937	2411	6	What	what	WP
9937	2411	7	is	be	VBZ
9937	2411	8	the	the	DT
9937	2411	9	purpose	purpose	NN
9937	2411	10	of	of	IN
9937	2411	11	these	these	DT
9937	2411	12	accompaniments	accompaniment	NNS
9937	2411	13	?	?	.
9937	2412	1	(	(	-LRB-
9937	2412	2	16	16	CD
9937	2412	3	)	)	-RRB-
9937	2412	4	(	(	-LRB-
9937	2412	5	_	_	NNP
9937	2412	6	a	a	DT
9937	2412	7	_	_	NNP
9937	2412	8	)	)	-RRB-
9937	2412	9	For	for	IN
9937	2412	10	what	what	WP
9937	2412	11	purpose	purpose	NN
9937	2412	12	is	be	VBZ
9937	2412	13	salt	salt	NN
9937	2412	14	pork	pork	NN
9937	2412	15	generally	generally	RB
9937	2412	16	used	use	VBN
9937	2412	17	?	?	.
9937	2413	1	(	(	-LRB-
9937	2413	2	_	_	NNP
9937	2413	3	b	b	NNP
9937	2413	4	_	_	NNP
9937	2413	5	)	)	-RRB-
9937	2413	6	What	what	WP
9937	2413	7	is	be	VBZ
9937	2413	8	bacon	bacon	NN
9937	2413	9	?	?	.
9937	2414	1	(	(	-LRB-
9937	2414	2	_	_	NNP
9937	2414	3	c	c	NNP
9937	2414	4	_	_	NNP
9937	2414	5	)	)	-RRB-
9937	2414	6	To	to	IN
9937	2414	7	what	what	WP
9937	2414	8	uses	use	VBZ
9937	2414	9	is	be	VBZ
9937	2414	10	bacon	bacon	NN
9937	2414	11	put	put	VBN
9937	2414	12	?	?	.
9937	2415	1	(	(	-LRB-
9937	2415	2	17	17	CD
9937	2415	3	)	)	-RRB-
9937	2415	4	(	(	-LRB-
9937	2415	5	_	_	NNP
9937	2415	6	a	a	DT
9937	2415	7	_	_	NNP
9937	2415	8	)	)	-RRB-
9937	2415	9	Give	give	VB
9937	2415	10	the	the	DT
9937	2415	11	general	general	JJ
9937	2415	12	directions	direction	NNS
9937	2415	13	for	for	IN
9937	2415	14	the	the	DT
9937	2415	15	carving	carving	NN
9937	2415	16	and	and	CC
9937	2415	17	serving	serving	NN
9937	2415	18	of	of	IN
9937	2415	19	meat	meat	NN
9937	2415	20	.	.	.
9937	2416	1	(	(	-LRB-
9937	2416	2	_	_	NNP
9937	2416	3	b	b	NNP
9937	2416	4	_	_	NNP
9937	2416	5	)	)	-RRB-
9937	2416	6	Explain	explain	VB
9937	2416	7	how	how	WRB
9937	2416	8	to	to	TO
9937	2416	9	carve	carve	VB
9937	2416	10	and	and	CC
9937	2416	11	serve	serve	VB
9937	2416	12	a	a	DT
9937	2416	13	steak	steak	NN
9937	2416	14	.	.	.
9937	2417	1	(	(	-LRB-
9937	2417	2	18	18	CD
9937	2417	3	)	)	-RRB-
9937	2417	4	(	(	-LRB-
9937	2417	5	_	_	NNP
9937	2417	6	a	a	DT
9937	2417	7	_	_	NNP
9937	2417	8	)	)	-RRB-
9937	2417	9	What	what	WP
9937	2417	10	is	be	VBZ
9937	2417	11	meant	mean	VBN
9937	2417	12	by	by	IN
9937	2417	13	deep	deep	JJ
9937	2417	14	-	-	HYPH
9937	2417	15	fat	fat	NN
9937	2417	16	frying	frying	NN
9937	2417	17	?	?	.
9937	2418	1	(	(	-LRB-
9937	2418	2	_	_	NNP
9937	2418	3	b	b	NNP
9937	2418	4	_	_	NNP
9937	2418	5	)	)	-RRB-
9937	2418	6	Why	why	WRB
9937	2418	7	must	must	MD
9937	2418	8	a	a	DT
9937	2418	9	food	food	NN
9937	2418	10	that	that	WDT
9937	2418	11	is	be	VBZ
9937	2418	12	to	to	TO
9937	2418	13	be	be	VB
9937	2418	14	fried	fry	VBN
9937	2418	15	in	in	IN
9937	2418	16	deep	deep	JJ
9937	2418	17	fat	fat	NN
9937	2418	18	contain	contain	NN
9937	2418	19	or	or	CC
9937	2418	20	be	be	VB
9937	2418	21	coated	coat	VBN
9937	2418	22	with	with	IN
9937	2418	23	a	a	DT
9937	2418	24	protein	protein	NN
9937	2418	25	material	material	NN
9937	2418	26	?	?	.
9937	2419	1	(	(	-LRB-
9937	2419	2	19	19	CD
9937	2419	3	)	)	-RRB-
9937	2419	4	(	(	-LRB-
9937	2419	5	_	_	NNP
9937	2419	6	a	a	DT
9937	2419	7	_	_	NNP
9937	2419	8	)	)	-RRB-
9937	2419	9	What	what	WP
9937	2419	10	utensils	utensil	NNS
9937	2419	11	are	be	VBP
9937	2419	12	necessary	necessary	JJ
9937	2419	13	for	for	IN
9937	2419	14	deep	deep	JJ
9937	2419	15	-	-	HYPH
9937	2419	16	fat	fat	NN
9937	2419	17	frying	frying	NN
9937	2419	18	?	?	.
9937	2420	1	(	(	-LRB-
9937	2420	2	_	_	NNP
9937	2420	3	b	b	NNP
9937	2420	4	_	_	NNP
9937	2420	5	)	)	-RRB-
9937	2420	6	Explain	explain	VB
9937	2420	7	the	the	DT
9937	2420	8	procedure	procedure	NN
9937	2420	9	in	in	IN
9937	2420	10	frying	fry	VBG
9937	2420	11	croquettes	croquette	NNS
9937	2420	12	in	in	IN
9937	2420	13	deep	deep	JJ
9937	2420	14	fat	fat	NN
9937	2420	15	.	.	.
9937	2421	1	(	(	-LRB-
9937	2421	2	20	20	CD
9937	2421	3	)	)	-RRB-
9937	2421	4	(	(	-LRB-
9937	2421	5	_	_	NNP
9937	2421	6	a	a	DT
9937	2421	7	_	_	NNP
9937	2421	8	)	)	-RRB-
9937	2421	9	For	for	IN
9937	2421	10	what	what	WDT
9937	2421	11	purpose	purpose	NN
9937	2421	12	are	be	VBP
9937	2421	13	timbale	timbale	JJ
9937	2421	14	cases	case	NNS
9937	2421	15	used	use	VBN
9937	2421	16	?	?	.
9937	2422	1	(	(	-LRB-
9937	2422	2	_	_	NNP
9937	2422	3	b	b	NNP
9937	2422	4	_	_	NNP
9937	2422	5	)	)	-RRB-
9937	2422	6	Explain	explain	VB
9937	2422	7	how	how	WRB
9937	2422	8	to	to	TO
9937	2422	9	make	make	VB
9937	2422	10	a	a	DT
9937	2422	11	batter	batter	NN
9937	2422	12	for	for	IN
9937	2422	13	timbale	timbale	JJ
9937	2422	14	cases	case	NNS
9937	2422	15	.	.	.
9937	2423	1	ADDITIONAL	additional	JJ
9937	2423	2	WORK	work	NN
9937	2423	3	Select	select	VBP
9937	2423	4	a	a	DT
9937	2423	5	cut	cut	NN
9937	2423	6	of	of	IN
9937	2423	7	beef	beef	NN
9937	2423	8	that	that	WDT
9937	2423	9	you	-PRON-	PRP
9937	2423	10	consider	consider	VBP
9937	2423	11	most	most	RBS
9937	2423	12	desirable	desirable	JJ
9937	2423	13	from	from	IN
9937	2423	14	an	an	DT
9937	2423	15	economical	economical	JJ
9937	2423	16	standpoint	standpoint	NN
9937	2423	17	.	.	.
9937	2424	1	Buy	buy	VB
9937	2424	2	a	a	DT
9937	2424	3	quantity	quantity	NN
9937	2424	4	that	that	WDT
9937	2424	5	may	may	MD
9937	2424	6	be	be	VB
9937	2424	7	used	use	VBN
9937	2424	8	to	to	IN
9937	2424	9	the	the	DT
9937	2424	10	greatest	great	JJS
9937	2424	11	advantage	advantage	NN
9937	2424	12	for	for	IN
9937	2424	13	your	-PRON-	PRP$
9937	2424	14	family	family	NN
9937	2424	15	.	.	.
9937	2425	1	Prepare	prepare	VB
9937	2425	2	it	-PRON-	PRP
9937	2425	3	in	in	IN
9937	2425	4	any	any	DT
9937	2425	5	way	way	NN
9937	2425	6	you	-PRON-	PRP
9937	2425	7	desire	desire	VBP
9937	2425	8	.	.	.
9937	2426	1	State	state	NN
9937	2426	2	the	the	DT
9937	2426	3	number	number	NN
9937	2426	4	of	of	IN
9937	2426	5	pounds	pound	NNS
9937	2426	6	purchased	purchase	VBN
9937	2426	7	,	,	,
9937	2426	8	the	the	DT
9937	2426	9	price	price	NN
9937	2426	10	of	of	IN
9937	2426	11	the	the	DT
9937	2426	12	meat	meat	NN
9937	2426	13	,	,	,
9937	2426	14	the	the	DT
9937	2426	15	number	number	NN
9937	2426	16	of	of	IN
9937	2426	17	meals	meal	NNS
9937	2426	18	in	in	IN
9937	2426	19	which	which	WDT
9937	2426	20	it	-PRON-	PRP
9937	2426	21	was	be	VBD
9937	2426	22	served	serve	VBN
9937	2426	23	,	,	,
9937	2426	24	and	and	CC
9937	2426	25	the	the	DT
9937	2426	26	number	number	NN
9937	2426	27	of	of	IN
9937	2426	28	persons	person	NNS
9937	2426	29	(	(	-LRB-
9937	2426	30	tell	tell	VB
9937	2426	31	how	how	WRB
9937	2426	32	many	many	JJ
9937	2426	33	adults	adult	NNS
9937	2426	34	and	and	CC
9937	2426	35	how	how	WRB
9937	2426	36	many	many	JJ
9937	2426	37	children	child	NNS
9937	2426	38	)	)	-RRB-
9937	2426	39	served	serve	VBD
9937	2426	40	at	at	IN
9937	2426	41	each	each	DT
9937	2426	42	meal	meal	NN
9937	2426	43	.	.	.
9937	2427	1	Estimate	estimate	VB
9937	2427	2	the	the	DT
9937	2427	3	cost	cost	NN
9937	2427	4	of	of	IN
9937	2427	5	each	each	DT
9937	2427	6	portion	portion	NN
9937	2427	7	by	by	IN
9937	2427	8	dividing	divide	VBG
9937	2427	9	the	the	DT
9937	2427	10	cost	cost	NN
9937	2427	11	of	of	IN
9937	2427	12	the	the	DT
9937	2427	13	whole	whole	NN
9937	2427	14	by	by	IN
9937	2427	15	the	the	DT
9937	2427	16	number	number	NN
9937	2427	17	of	of	IN
9937	2427	18	persons	person	NNS
9937	2427	19	served	serve	VBN
9937	2427	20	.	.	.
9937	2428	1	Make	make	VB
9937	2428	2	up	up	RP
9937	2428	3	an	an	DT
9937	2428	4	original	original	JJ
9937	2428	5	dish	dish	NN
9937	2428	6	in	in	IN
9937	2428	7	which	which	WDT
9937	2428	8	left	leave	VBD
9937	2428	9	-	-	HYPH
9937	2428	10	over	over	RP
9937	2428	11	meat	meat	NN
9937	2428	12	is	be	VBZ
9937	2428	13	used	use	VBN
9937	2428	14	and	and	CC
9937	2428	15	submit	submit	VB
9937	2428	16	the	the	DT
9937	2428	17	recipe	recipe	NN
9937	2428	18	to	to	IN
9937	2428	19	us	-PRON-	PRP
9937	2428	20	.	.	.
9937	2429	1	*	*	NFP
9937	2429	2	*	*	NFP
9937	2429	3	*	*	NFP
9937	2429	4	*	*	NFP
9937	2429	5	*	*	NFP
9937	2429	6	POULTRY	poultry	NN
9937	2429	7	*	*	NFP
9937	2429	8	*	*	NFP
9937	2429	9	*	*	NFP
9937	2429	10	*	*	NFP
9937	2429	11	*	*	NFP
9937	2429	12	POULTRY	POULTRY	NNP
9937	2429	13	AS	as	IN
9937	2429	14	A	a	DT
9937	2429	15	FOOD	food	NN
9937	2429	16	1	1	CD
9937	2429	17	.	.	.
9937	2430	1	POULTRY	POULTRY	NNP
9937	2430	2	is	be	VBZ
9937	2430	3	the	the	DT
9937	2430	4	term	term	NN
9937	2430	5	used	use	VBN
9937	2430	6	to	to	TO
9937	2430	7	designate	designate	VB
9937	2430	8	birds	bird	NNS
9937	2430	9	that	that	WDT
9937	2430	10	have	have	VBP
9937	2430	11	been	be	VBN
9937	2430	12	domesticated	domesticate	VBN
9937	2430	13	,	,	,
9937	2430	14	or	or	CC
9937	2430	15	brought	bring	VBN
9937	2430	16	under	under	IN
9937	2430	17	the	the	DT
9937	2430	18	control	control	NN
9937	2430	19	of	of	IN
9937	2430	20	man	man	NN
9937	2430	21	,	,	,
9937	2430	22	for	for	IN
9937	2430	23	two	two	CD
9937	2430	24	purposes	purpose	NNS
9937	2430	25	,	,	,
9937	2430	26	namely	namely	RB
9937	2430	27	,	,	,
9937	2430	28	the	the	DT
9937	2430	29	eggs	egg	NNS
9937	2430	30	they	-PRON-	PRP
9937	2430	31	produce	produce	VBP
9937	2430	32	and	and	CC
9937	2430	33	the	the	DT
9937	2430	34	flesh	flesh	NN
9937	2430	35	food	food	NN
9937	2430	36	they	-PRON-	PRP
9937	2430	37	supply	supply	VBP
9937	2430	38	.	.	.
9937	2431	1	All	all	PDT
9937	2431	2	the	the	DT
9937	2431	3	common	common	JJ
9937	2431	4	species	specie	NNS
9937	2431	5	of	of	IN
9937	2431	6	domestic	domestic	JJ
9937	2431	7	fowls	fowl	NNS
9937	2431	8	--	--	:
9937	2431	9	chickens	chicken	NNS
9937	2431	10	,	,	,
9937	2431	11	ducks	duck	NNS
9937	2431	12	,	,	,
9937	2431	13	geese	geese	JJ
9937	2431	14	,	,	,
9937	2431	15	turkeys	turkey	NNS
9937	2431	16	,	,	,
9937	2431	17	guinea	guinea	NN
9937	2431	18	fowls	fowl	NNS
9937	2431	19	,	,	,
9937	2431	20	and	and	CC
9937	2431	21	pigeons	pigeon	NNS
9937	2431	22	--	--	:
9937	2431	23	are	be	VBP
9937	2431	24	known	know	VBN
9937	2431	25	as	as	IN
9937	2431	26	poultry	poultry	NN
9937	2431	27	.	.	.
9937	2432	1	However	however	RB
9937	2432	2	,	,	,
9937	2432	3	none	none	NN
9937	2432	4	of	of	IN
9937	2432	5	these	these	DT
9937	2432	6	species	specie	NNS
9937	2432	7	is	be	VBZ
9937	2432	8	included	include	VBN
9937	2432	9	under	under	IN
9937	2432	10	this	this	DT
9937	2432	11	term	term	NN
9937	2432	12	unless	unless	IN
9937	2432	13	it	-PRON-	PRP
9937	2432	14	is	be	VBZ
9937	2432	15	raised	raise	VBN
9937	2432	16	for	for	IN
9937	2432	17	at	at	RB
9937	2432	18	least	least	RBS
9937	2432	19	one	one	CD
9937	2432	20	of	of	IN
9937	2432	21	the	the	DT
9937	2432	22	two	two	CD
9937	2432	23	purposes	purpose	NNS
9937	2432	24	mentioned	mention	VBD
9937	2432	25	.	.	.
9937	2433	1	As	as	IN
9937	2433	2	the	the	DT
9937	2433	3	term	term	NN
9937	2433	4	is	be	VBZ
9937	2433	5	to	to	TO
9937	2433	6	be	be	VB
9937	2433	7	understood	understand	VBN
9937	2433	8	in	in	IN
9937	2433	9	this	this	DT
9937	2433	10	Section	Section	NNP
9937	2433	11	,	,	,
9937	2433	12	poultry	poultry	NN
9937	2433	13	includes	include	VBZ
9937	2433	14	all	all	DT
9937	2433	15	domestic	domestic	JJ
9937	2433	16	fowls	fowl	NNS
9937	2433	17	that	that	WDT
9937	2433	18	are	be	VBP
9937	2433	19	killed	kill	VBN
9937	2433	20	in	in	IN
9937	2433	21	order	order	NN
9937	2433	22	that	that	IN
9937	2433	23	their	-PRON-	PRP$
9937	2433	24	flesh	flesh	NN
9937	2433	25	may	may	MD
9937	2433	26	be	be	VB
9937	2433	27	cooked	cook	VBN
9937	2433	28	and	and	CC
9937	2433	29	used	use	VBN
9937	2433	30	as	as	IN
9937	2433	31	food	food	NN
9937	2433	32	for	for	IN
9937	2433	33	human	human	JJ
9937	2433	34	beings	being	NNS
9937	2433	35	.	.	.
9937	2434	1	Of	of	RB
9937	2434	2	course	course	RB
9937	2434	3	,	,	,
9937	2434	4	many	many	JJ
9937	2434	5	wild	wild	JJ
9937	2434	6	birds	bird	NNS
9937	2434	7	are	be	VBP
9937	2434	8	killed	kill	VBN
9937	2434	9	for	for	IN
9937	2434	10	the	the	DT
9937	2434	11	flesh	flesh	NN
9937	2434	12	food	food	NN
9937	2434	13	they	-PRON-	PRP
9937	2434	14	furnish	furnish	VBP
9937	2434	15	,	,	,
9937	2434	16	but	but	CC
9937	2434	17	they	-PRON-	PRP
9937	2434	18	are	be	VBP
9937	2434	19	classed	class	VBN
9937	2434	20	under	under	IN
9937	2434	21	the	the	DT
9937	2434	22	term	term	NN
9937	2434	23	_	_	NNP
9937	2434	24	game	game	NN
9937	2434	25	_	_	NNP
9937	2434	26	.	.	.
9937	2435	1	2	2	LS
9937	2435	2	.	.	.
9937	2436	1	Poultry	poultry	NN
9937	2436	2	is	be	VBZ
9937	2436	3	probably	probably	RB
9937	2436	4	never	never	RB
9937	2436	5	a	a	DT
9937	2436	6	necessity	necessity	NN
9937	2436	7	in	in	IN
9937	2436	8	the	the	DT
9937	2436	9	ordinary	ordinary	JJ
9937	2436	10	dietary	dietary	JJ
9937	2436	11	,	,	,
9937	2436	12	and	and	CC
9937	2436	13	when	when	WRB
9937	2436	14	prices	price	NNS
9937	2436	15	are	be	VBP
9937	2436	16	high	high	JJ
9937	2436	17	it	-PRON-	PRP
9937	2436	18	is	be	VBZ
9937	2436	19	a	a	DT
9937	2436	20	decided	decided	JJ
9937	2436	21	luxury	luxury	NN
9937	2436	22	.	.	.
9937	2437	1	Still	still	RB
9937	2437	2	it	-PRON-	PRP
9937	2437	3	does	do	VBZ
9937	2437	4	aid	aid	VB
9937	2437	5	materially	materially	RB
9937	2437	6	in	in	IN
9937	2437	7	relieving	relieve	VBG
9937	2437	8	the	the	DT
9937	2437	9	monotony	monotony	NN
9937	2437	10	of	of	IN
9937	2437	11	the	the	DT
9937	2437	12	usual	usual	JJ
9937	2437	13	protein	protein	NN
9937	2437	14	foods	food	NNS
9937	2437	15	,	,	,
9937	2437	16	and	and	CC
9937	2437	17	it	-PRON-	PRP
9937	2437	18	supplies	supply	VBZ
9937	2437	19	that	that	IN
9937	2437	20	"	"	``
9937	2437	21	something	something	NN
9937	2437	22	out	out	IN
9937	2437	23	of	of	IN
9937	2437	24	the	the	DT
9937	2437	25	ordinary	ordinary	JJ
9937	2437	26	"	"	``
9937	2437	27	for	for	IN
9937	2437	28	special	special	JJ
9937	2437	29	occasions	occasion	NNS
9937	2437	30	.	.	.
9937	2438	1	Then	then	RB
9937	2438	2	,	,	,
9937	2438	3	too	too	RB
9937	2438	4	,	,	,
9937	2438	5	it	-PRON-	PRP
9937	2438	6	is	be	VBZ
9937	2438	7	often	often	RB
9937	2438	8	valuable	valuable	JJ
9937	2438	9	in	in	IN
9937	2438	10	the	the	DT
9937	2438	11	diet	diet	NN
9937	2438	12	of	of	IN
9937	2438	13	an	an	DT
9937	2438	14	invalid	invalid	JJ
9937	2438	15	or	or	CC
9937	2438	16	some	some	DT
9937	2438	17	person	person	NN
9937	2438	18	with	with	IN
9937	2438	19	a	a	DT
9937	2438	20	poor	poor	JJ
9937	2438	21	appetite	appetite	NN
9937	2438	22	.	.	.
9937	2439	1	Poultry	poultry	NN
9937	2439	2	is	be	VBZ
9937	2439	3	,	,	,
9937	2439	4	of	of	IN
9937	2439	5	course	course	NN
9937	2439	6	,	,	,
9937	2439	7	used	use	VBD
9937	2439	8	more	more	RBR
9937	2439	9	in	in	IN
9937	2439	10	some	some	DT
9937	2439	11	homes	home	NNS
9937	2439	12	than	than	IN
9937	2439	13	in	in	IN
9937	2439	14	others	other	NNS
9937	2439	15	;	;	:
9937	2439	16	yet	yet	CC
9937	2439	17	there	there	EX
9937	2439	18	is	be	VBZ
9937	2439	19	scarcely	scarcely	RB
9937	2439	20	a	a	DT
9937	2439	21	home	home	NN
9937	2439	22	in	in	IN
9937	2439	23	which	which	WDT
9937	2439	24	it	-PRON-	PRP
9937	2439	25	is	be	VBZ
9937	2439	26	not	not	RB
9937	2439	27	served	serve	VBN
9937	2439	28	some	some	DT
9937	2439	29	time	time	NN
9937	2439	30	or	or	CC
9937	2439	31	another	another	DT
9937	2439	32	.	.	.
9937	2440	1	A	a	DT
9937	2440	2	knowledge	knowledge	NN
9937	2440	3	of	of	IN
9937	2440	4	this	this	DT
9937	2440	5	food	food	NN
9937	2440	6	and	and	CC
9937	2440	7	its	-PRON-	PRP$
9937	2440	8	preparation	preparation	NN
9937	2440	9	and	and	CC
9937	2440	10	serving	serving	NN
9937	2440	11	will	will	MD
9937	2440	12	therefore	therefore	RB
9937	2440	13	prove	prove	VB
9937	2440	14	to	to	TO
9937	2440	15	be	be	VB
9937	2440	16	a	a	DT
9937	2440	17	valuable	valuable	JJ
9937	2440	18	asset	asset	NN
9937	2440	19	to	to	IN
9937	2440	20	any	any	DT
9937	2440	21	housewife	housewife	NN
9937	2440	22	.	.	.
9937	2441	1	3	3	LS
9937	2441	2	.	.	.
9937	2442	1	To	to	TO
9937	2442	2	arrive	arrive	VB
9937	2442	3	at	at	IN
9937	2442	4	a	a	DT
9937	2442	5	knowledge	knowledge	NN
9937	2442	6	of	of	IN
9937	2442	7	the	the	DT
9937	2442	8	use	use	NN
9937	2442	9	of	of	IN
9937	2442	10	poultry	poultry	NN
9937	2442	11	as	as	IN
9937	2442	12	a	a	DT
9937	2442	13	food	food	NN
9937	2442	14	,	,	,
9937	2442	15	the	the	DT
9937	2442	16	housewife	housewife	NN
9937	2442	17	must	must	MD
9937	2442	18	necessarily	necessarily	RB
9937	2442	19	become	become	VB
9937	2442	20	familiar	familiar	JJ
9937	2442	21	with	with	IN
9937	2442	22	its	-PRON-	PRP$
9937	2442	23	selection	selection	NN
9937	2442	24	and	and	CC
9937	2442	25	purchase	purchase	NN
9937	2442	26	.	.	.
9937	2443	1	Then	then	RB
9937	2443	2	she	-PRON-	PRP
9937	2443	3	must	must	MD
9937	2443	4	give	give	VB
9937	2443	5	attention	attention	NN
9937	2443	6	to	to	IN
9937	2443	7	both	both	CC
9937	2443	8	its	-PRON-	PRP$
9937	2443	9	preparation	preparation	NN
9937	2443	10	for	for	IN
9937	2443	11	cooking	cooking	NN
9937	2443	12	and	and	CC
9937	2443	13	its	-PRON-	PRP$
9937	2443	14	actual	actual	JJ
9937	2443	15	cooking	cooking	NN
9937	2443	16	,	,	,
9937	2443	17	and	and	CC
9937	2443	18	,	,	,
9937	2443	19	finally	finally	RB
9937	2443	20	,	,	,
9937	2443	21	to	to	IN
9937	2443	22	its	-PRON-	PRP$
9937	2443	23	serving	serving	NN
9937	2443	24	.	.	.
9937	2444	1	In	in	IN
9937	2444	2	all	all	PDT
9937	2444	3	these	these	DT
9937	2444	4	matters	matter	NNS
9937	2444	5	she	-PRON-	PRP
9937	2444	6	will	will	MD
9937	2444	7	do	do	VB
9937	2444	8	well	well	RB
9937	2444	9	to	to	TO
9937	2444	10	adhere	adhere	VB
9937	2444	11	to	to	IN
9937	2444	12	the	the	DT
9937	2444	13	practice	practice	NN
9937	2444	14	of	of	IN
9937	2444	15	economy	economy	NN
9937	2444	16	,	,	,
9937	2444	17	for	for	IN
9937	2444	18	,	,	,
9937	2444	19	at	at	IN
9937	2444	20	best	well	RBS
9937	2444	21	,	,	,
9937	2444	22	poultry	poultry	NN
9937	2444	23	is	be	VBZ
9937	2444	24	usually	usually	RB
9937	2444	25	an	an	DT
9937	2444	26	expensive	expensive	JJ
9937	2444	27	food	food	NN
9937	2444	28	.	.	.
9937	2445	1	Before	before	IN
9937	2445	2	entering	enter	VBG
9937	2445	3	into	into	IN
9937	2445	4	these	these	DT
9937	2445	5	matters	matter	NNS
9937	2445	6	in	in	IN
9937	2445	7	detail	detail	NN
9937	2445	8	,	,	,
9937	2445	9	however	however	RB
9937	2445	10	,	,	,
9937	2445	11	it	-PRON-	PRP
9937	2445	12	will	will	MD
9937	2445	13	be	be	VB
9937	2445	14	well	well	JJ
9937	2445	15	to	to	TO
9937	2445	16	look	look	VB
9937	2445	17	into	into	IN
9937	2445	18	them	-PRON-	PRP
9937	2445	19	in	in	IN
9937	2445	20	a	a	DT
9937	2445	21	general	general	JJ
9937	2445	22	way	way	NN
9937	2445	23	.	.	.
9937	2446	1	4	4	LS
9937	2446	2	.	.	.
9937	2447	1	In	in	IN
9937	2447	2	the	the	DT
9937	2447	3	selection	selection	NN
9937	2447	4	of	of	IN
9937	2447	5	poultry	poultry	NN
9937	2447	6	,	,	,
9937	2447	7	the	the	DT
9937	2447	8	housewife	housewife	NN
9937	2447	9	should	should	MD
9937	2447	10	realize	realize	VB
9937	2447	11	that	that	IN
9937	2447	12	poultry	poultry	NN
9937	2447	13	breeders	breeder	NNS
9937	2447	14	have	have	VBP
9937	2447	15	so	so	RB
9937	2447	16	developed	develop	VBN
9937	2447	17	certain	certain	JJ
9937	2447	18	breeds	breed	NNS
9937	2447	19	,	,	,
9937	2447	20	even	even	RB
9937	2447	21	of	of	IN
9937	2447	22	the	the	DT
9937	2447	23	same	same	JJ
9937	2447	24	species	specie	NNS
9937	2447	25	,	,	,
9937	2447	26	that	that	IN
9937	2447	27	they	-PRON-	PRP
9937	2447	28	are	be	VBP
9937	2447	29	better	well	JJR
9937	2447	30	for	for	IN
9937	2447	31	table	table	NN
9937	2447	32	use	use	NN
9937	2447	33	than	than	IN
9937	2447	34	others	other	NNS
9937	2447	35	.	.	.
9937	2448	1	The	the	DT
9937	2448	2	flesh	flesh	NN
9937	2448	3	of	of	IN
9937	2448	4	any	any	DT
9937	2448	5	breed	breed	NN
9937	2448	6	of	of	IN
9937	2448	7	poultry	poultry	NN
9937	2448	8	may	may	MD
9937	2448	9	be	be	VB
9937	2448	10	improved	improve	VBN
9937	2448	11	by	by	IN
9937	2448	12	feeding	feed	VBG
9937	2448	13	the	the	DT
9937	2448	14	birds	bird	NNS
9937	2448	15	good	good	JJ
9937	2448	16	food	food	NN
9937	2448	17	and	and	CC
9937	2448	18	giving	give	VBG
9937	2448	19	them	-PRON-	PRP
9937	2448	20	proper	proper	JJ
9937	2448	21	care	care	NN
9937	2448	22	;	;	:
9937	2448	23	and	and	CC
9937	2448	24	it	-PRON-	PRP
9937	2448	25	is	be	VBZ
9937	2448	26	by	by	IN
9937	2448	27	applying	apply	VBG
9937	2448	28	these	these	DT
9937	2448	29	principles	principle	NNS
9937	2448	30	that	that	IN
9937	2448	31	the	the	DT
9937	2448	32	breeders	breeder	NNS
9937	2448	33	are	be	VBP
9937	2448	34	enabled	enable	VBN
9937	2448	35	to	to	TO
9937	2448	36	better	better	VB
9937	2448	37	the	the	DT
9937	2448	38	quality	quality	NN
9937	2448	39	of	of	IN
9937	2448	40	this	this	DT
9937	2448	41	food	food	NN
9937	2448	42	.	.	.
9937	2449	1	Other	other	JJ
9937	2449	2	things	thing	NNS
9937	2449	3	also	also	RB
9937	2449	4	influence	influence	VBP
9937	2449	5	the	the	DT
9937	2449	6	quality	quality	NN
9937	2449	7	of	of	IN
9937	2449	8	poultry	poultry	NN
9937	2449	9	flesh	flesh	NN
9937	2449	10	as	as	IN
9937	2449	11	food	food	NN
9937	2449	12	,	,	,
9937	2449	13	as	as	IN
9937	2449	14	,	,	,
9937	2449	15	for	for	IN
9937	2449	16	example	example	NN
9937	2449	17	,	,	,
9937	2449	18	the	the	DT
9937	2449	19	way	way	NN
9937	2449	20	in	in	IN
9937	2449	21	which	which	WDT
9937	2449	22	the	the	DT
9937	2449	23	poultry	poultry	NN
9937	2449	24	is	be	VBZ
9937	2449	25	prepared	prepare	VBN
9937	2449	26	for	for	IN
9937	2449	27	market	market	NN
9937	2449	28	and	and	CC
9937	2449	29	the	the	DT
9937	2449	30	care	care	NN
9937	2449	31	it	-PRON-	PRP
9937	2449	32	receives	receive	VBZ
9937	2449	33	in	in	IN
9937	2449	34	transportation	transportation	NN
9937	2449	35	and	and	CC
9937	2449	36	storage	storage	NN
9937	2449	37	.	.	.
9937	2450	1	Unless	unless	IN
9937	2450	2	these	these	DT
9937	2450	3	are	be	VBP
9937	2450	4	as	as	IN
9937	2450	5	they	-PRON-	PRP
9937	2450	6	should	should	MD
9937	2450	7	be	be	VB
9937	2450	8	,	,	,
9937	2450	9	they	-PRON-	PRP
9937	2450	10	have	have	VBP
9937	2450	11	a	a	DT
9937	2450	12	detrimental	detrimental	JJ
9937	2450	13	effect	effect	NN
9937	2450	14	on	on	IN
9937	2450	15	poultry	poultry	NN
9937	2450	16	,	,	,
9937	2450	17	because	because	IN
9937	2450	18	such	such	JJ
9937	2450	19	food	food	NN
9937	2450	20	is	be	VBZ
9937	2450	21	decidedly	decidedly	RB
9937	2450	22	perishable	perishable	JJ
9937	2450	23	.	.	.
9937	2451	1	It	-PRON-	PRP
9937	2451	2	is	be	VBZ
9937	2451	3	possible	possible	JJ
9937	2451	4	to	to	TO
9937	2451	5	exercise	exercise	VB
9937	2451	6	economy	economy	NN
9937	2451	7	in	in	IN
9937	2451	8	the	the	DT
9937	2451	9	purchase	purchase	NN
9937	2451	10	of	of	IN
9937	2451	11	poultry	poultry	NN
9937	2451	12	,	,	,
9937	2451	13	but	but	CC
9937	2451	14	before	before	IN
9937	2451	15	the	the	DT
9937	2451	16	housewife	housewife	NN
9937	2451	17	can	can	MD
9937	2451	18	do	do	VB
9937	2451	19	this	this	DT
9937	2451	20	she	-PRON-	PRP
9937	2451	21	must	must	MD
9937	2451	22	be	be	VB
9937	2451	23	able	able	JJ
9937	2451	24	to	to	TO
9937	2451	25	judge	judge	VB
9937	2451	26	the	the	DT
9937	2451	27	age	age	NN
9937	2451	28	of	of	IN
9937	2451	29	each	each	DT
9937	2451	30	kind	kind	NN
9937	2451	31	she	-PRON-	PRP
9937	2451	32	may	may	MD
9937	2451	33	desire	desire	VB
9937	2451	34	.	.	.
9937	2452	1	On	on	IN
9937	2452	2	the	the	DT
9937	2452	3	age	age	NN
9937	2452	4	depends	depend	VBZ
9937	2452	5	to	to	IN
9937	2452	6	a	a	DT
9937	2452	7	great	great	JJ
9937	2452	8	extent	extent	NN
9937	2452	9	the	the	DT
9937	2452	10	method	method	NN
9937	2452	11	of	of	IN
9937	2452	12	cookery	cookery	NN
9937	2452	13	to	to	TO
9937	2452	14	be	be	VB
9937	2452	15	followed	follow	VBN
9937	2452	16	in	in	IN
9937	2452	17	preparing	prepare	VBG
9937	2452	18	the	the	DT
9937	2452	19	poultry	poultry	NN
9937	2452	20	for	for	IN
9937	2452	21	the	the	DT
9937	2452	22	table	table	NN
9937	2452	23	.	.	.
9937	2453	1	Likewise	likewise	RB
9937	2453	2	,	,	,
9937	2453	3	she	-PRON-	PRP
9937	2453	4	must	must	MD
9937	2453	5	know	know	VB
9937	2453	6	the	the	DT
9937	2453	7	marks	mark	NNS
9937	2453	8	of	of	IN
9937	2453	9	cold	cold	JJ
9937	2453	10	-	-	HYPH
9937	2453	11	storage	storage	NN
9937	2453	12	poultry	poultry	NN
9937	2453	13	,	,	,
9937	2453	14	as	as	RB
9937	2453	15	well	well	RB
9937	2453	16	as	as	IN
9937	2453	17	those	those	DT
9937	2453	18	of	of	IN
9937	2453	19	poultry	poultry	NN
9937	2453	20	that	that	WDT
9937	2453	21	is	be	VBZ
9937	2453	22	freshly	freshly	RB
9937	2453	23	killed	kill	VBN
9937	2453	24	;	;	:
9937	2453	25	and	and	CC
9937	2453	26	she	-PRON-	PRP
9937	2453	27	must	must	MD
9937	2453	28	be	be	VB
9937	2453	29	familiar	familiar	JJ
9937	2453	30	with	with	IN
9937	2453	31	the	the	DT
9937	2453	32	first	first	JJ
9937	2453	33	marks	mark	NNS
9937	2453	34	of	of	IN
9937	2453	35	deterioration	deterioration	NN
9937	2453	36	,	,	,
9937	2453	37	or	or	CC
9937	2453	38	decay	decay	NN
9937	2453	39	,	,	,
9937	2453	40	that	that	WDT
9937	2453	41	result	result	VBP
9937	2453	42	from	from	IN
9937	2453	43	storing	store	VBG
9937	2453	44	the	the	DT
9937	2453	45	food	food	NN
9937	2453	46	too	too	RB
9937	2453	47	long	long	RB
9937	2453	48	or	or	CC
9937	2453	49	improperly	improperly	RB
9937	2453	50	.	.	.
9937	2454	1	Economy	economy	NN
9937	2454	2	may	may	MD
9937	2454	3	also	also	RB
9937	2454	4	be	be	VB
9937	2454	5	practiced	practice	VBN
9937	2454	6	in	in	IN
9937	2454	7	preparing	prepare	VBG
9937	2454	8	poultry	poultry	NN
9937	2454	9	for	for	IN
9937	2454	10	cooking	cooking	NN
9937	2454	11	.	.	.
9937	2455	1	To	to	TO
9937	2455	2	bring	bring	VB
9937	2455	3	this	this	DT
9937	2455	4	about	about	IN
9937	2455	5	,	,	,
9937	2455	6	however	however	RB
9937	2455	7	,	,	,
9937	2455	8	the	the	DT
9937	2455	9	housewife	housewife	NN
9937	2455	10	should	should	MD
9937	2455	11	realize	realize	VB
9937	2455	12	that	that	IN
9937	2455	13	the	the	DT
9937	2455	14	best	good	JJS
9937	2455	15	method	method	NN
9937	2455	16	of	of	IN
9937	2455	17	preparing	prepare	VBG
9937	2455	18	any	any	DT
9937	2455	19	kind	kind	NN
9937	2455	20	of	of	IN
9937	2455	21	poultry	poultry	NN
9937	2455	22	for	for	IN
9937	2455	23	cooking	cooking	NN
9937	2455	24	is	be	VBZ
9937	2455	25	always	always	RB
9937	2455	26	the	the	DT
9937	2455	27	most	most	RBS
9937	2455	28	economical	economical	JJ
9937	2455	29	.	.	.
9937	2456	1	It	-PRON-	PRP
9937	2456	2	means	mean	VBZ
9937	2456	3	,	,	,
9937	2456	4	too	too	RB
9937	2456	5	,	,	,
9937	2456	6	that	that	IN
9937	2456	7	she	-PRON-	PRP
9937	2456	8	should	should	MD
9937	2456	9	understand	understand	VB
9937	2456	10	thoroughly	thoroughly	RB
9937	2456	11	the	the	DT
9937	2456	12	methods	method	NNS
9937	2456	13	of	of	IN
9937	2456	14	drawing	drawing	NN
9937	2456	15	and	and	CC
9937	2456	16	cutting	cutting	NN
9937	2456	17	,	,	,
9937	2456	18	so	so	IN
9937	2456	19	that	that	IN
9937	2456	20	she	-PRON-	PRP
9937	2456	21	may	may	MD
9937	2456	22	either	either	RB
9937	2456	23	do	do	VB
9937	2456	24	this	this	DT
9937	2456	25	work	work	VB
9937	2456	26	herself	-PRON-	PRP
9937	2456	27	or	or	CC
9937	2456	28	direct	direct	VB
9937	2456	29	it	-PRON-	PRP
9937	2456	30	.	.	.
9937	2457	1	The	the	DT
9937	2457	2	way	way	NN
9937	2457	3	in	in	IN
9937	2457	4	which	which	WDT
9937	2457	5	poultry	poultry	NN
9937	2457	6	is	be	VBZ
9937	2457	7	cooked	cook	VBN
9937	2457	8	has	have	VBZ
9937	2457	9	a	a	DT
9937	2457	10	bearing	bearing	NN
9937	2457	11	on	on	IN
9937	2457	12	the	the	DT
9937	2457	13	cost	cost	NN
9937	2457	14	of	of	IN
9937	2457	15	this	this	DT
9937	2457	16	food	food	NN
9937	2457	17	,	,	,
9937	2457	18	too	too	RB
9937	2457	19	.	.	.
9937	2458	1	For	for	IN
9937	2458	2	example	example	NN
9937	2458	3	,	,	,
9937	2458	4	a	a	DT
9937	2458	5	young	young	JJ
9937	2458	6	,	,	,
9937	2458	7	tender	tender	NN
9937	2458	8	bird	bird	NN
9937	2458	9	prepared	prepare	VBN
9937	2458	10	by	by	IN
9937	2458	11	a	a	DT
9937	2458	12	wrong	wrong	JJ
9937	2458	13	method	method	NN
9937	2458	14	not	not	RB
9937	2458	15	only	only	RB
9937	2458	16	is	be	VBZ
9937	2458	17	a	a	DT
9937	2458	18	good	good	JJ
9937	2458	19	dish	dish	NN
9937	2458	20	spoiled	spoil	VBN
9937	2458	21	,	,	,
9937	2458	22	but	but	CC
9937	2458	23	is	be	VBZ
9937	2458	24	a	a	DT
9937	2458	25	waste	waste	NN
9937	2458	26	of	of	IN
9937	2458	27	expensive	expensive	JJ
9937	2458	28	material	material	NN
9937	2458	29	.	.	.
9937	2459	1	Likewise	likewise	RB
9937	2459	2	,	,	,
9937	2459	3	an	an	DT
9937	2459	4	older	old	JJR
9937	2459	5	bird	bird	NN
9937	2459	6	,	,	,
9937	2459	7	which	which	WDT
9937	2459	8	has	have	VBZ
9937	2459	9	more	more	JJR
9937	2459	10	flavor	flavor	NN
9937	2459	11	but	but	CC
9937	2459	12	tougher	tough	JJR
9937	2459	13	tissues	tissue	NNS
9937	2459	14	,	,	,
9937	2459	15	is	be	VBZ
9937	2459	16	almost	almost	RB
9937	2459	17	impossible	impossible	JJ
9937	2459	18	as	as	IN
9937	2459	19	food	food	NN
9937	2459	20	if	if	IN
9937	2459	21	it	-PRON-	PRP
9937	2459	22	is	be	VBZ
9937	2459	23	not	not	RB
9937	2459	24	properly	properly	RB
9937	2459	25	prepared	prepare	VBN
9937	2459	26	.	.	.
9937	2460	1	Both	both	DT
9937	2460	2	kinds	kind	NNS
9937	2460	3	make	make	VBP
9937	2460	4	appetizing	appetize	VBG
9937	2460	5	dishes	dish	NNS
9937	2460	6	and	and	CC
9937	2460	7	do	do	VBP
9937	2460	8	not	not	RB
9937	2460	9	result	result	VB
9937	2460	10	in	in	IN
9937	2460	11	waste	waste	NN
9937	2460	12	if	if	IN
9937	2460	13	correct	correct	JJ
9937	2460	14	methods	method	NNS
9937	2460	15	of	of	IN
9937	2460	16	cooking	cooking	NN
9937	2460	17	are	be	VBP
9937	2460	18	followed	follow	VBN
9937	2460	19	in	in	IN
9937	2460	20	their	-PRON-	PRP$
9937	2460	21	preparation	preparation	NN
9937	2460	22	.	.	.
9937	2461	1	Even	even	RB
9937	2461	2	the	the	DT
9937	2461	3	way	way	NN
9937	2461	4	in	in	IN
9937	2461	5	which	which	WDT
9937	2461	6	poultry	poultry	NN
9937	2461	7	is	be	VBZ
9937	2461	8	served	serve	VBN
9937	2461	9	has	have	VBZ
9937	2461	10	a	a	DT
9937	2461	11	bearing	bearing	NN
9937	2461	12	on	on	IN
9937	2461	13	the	the	DT
9937	2461	14	cost	cost	NN
9937	2461	15	of	of	IN
9937	2461	16	this	this	DT
9937	2461	17	food	food	NN
9937	2461	18	.	.	.
9937	2462	1	For	for	IN
9937	2462	2	this	this	DT
9937	2462	3	reason	reason	NN
9937	2462	4	,	,	,
9937	2462	5	it	-PRON-	PRP
9937	2462	6	is	be	VBZ
9937	2462	7	necessary	necessary	JJ
9937	2462	8	to	to	TO
9937	2462	9	know	know	VB
9937	2462	10	how	how	WRB
9937	2462	11	to	to	TO
9937	2462	12	carve	carve	VB
9937	2462	13	,	,	,
9937	2462	14	as	as	RB
9937	2462	15	well	well	RB
9937	2462	16	as	as	IN
9937	2462	17	how	how	WRB
9937	2462	18	to	to	TO
9937	2462	19	utilize	utilize	VB
9937	2462	20	any	any	DT
9937	2462	21	of	of	IN
9937	2462	22	this	this	DT
9937	2462	23	food	food	NN
9937	2462	24	that	that	WDT
9937	2462	25	may	may	MD
9937	2462	26	be	be	VB
9937	2462	27	left	leave	VBN
9937	2462	28	over	over	RP
9937	2462	29	,	,	,
9937	2462	30	if	if	IN
9937	2462	31	the	the	DT
9937	2462	32	housewife	housewife	NN
9937	2462	33	is	be	VBZ
9937	2462	34	to	to	TO
9937	2462	35	get	get	VB
9937	2462	36	the	the	DT
9937	2462	37	most	most	JJS
9937	2462	38	out	out	IN
9937	2462	39	of	of	IN
9937	2462	40	her	-PRON-	PRP$
9937	2462	41	investment	investment	NN
9937	2462	42	.	.	.
9937	2463	1	*	*	NFP
9937	2463	2	*	*	NFP
9937	2463	3	*	*	NFP
9937	2463	4	*	*	NFP
9937	2463	5	*	*	NFP
9937	2463	6	SELECTION	selection	NN
9937	2463	7	OF	of	IN
9937	2463	8	POULTRY	poultry	NN
9937	2463	9	GENERAL	GENERAL	NNP
9937	2463	10	INFORMATION	INFORMATION	NNP
9937	2463	11	5	5	CD
9937	2463	12	.	.	.
9937	2464	1	The	the	DT
9937	2464	2	selection	selection	NN
9937	2464	3	of	of	IN
9937	2464	4	any	any	DT
9937	2464	5	kind	kind	NN
9937	2464	6	of	of	IN
9937	2464	7	poultry	poultry	NN
9937	2464	8	to	to	TO
9937	2464	9	be	be	VB
9937	2464	10	used	use	VBN
9937	2464	11	as	as	IN
9937	2464	12	food	food	NN
9937	2464	13	is	be	VBZ
9937	2464	14	a	a	DT
9937	2464	15	matter	matter	NN
9937	2464	16	that	that	WDT
9937	2464	17	should	should	MD
9937	2464	18	not	not	RB
9937	2464	19	be	be	VB
9937	2464	20	left	leave	VBN
9937	2464	21	to	to	IN
9937	2464	22	the	the	DT
9937	2464	23	butcher	butcher	NN
9937	2464	24	.	.	.
9937	2465	1	Rather	rather	RB
9937	2465	2	,	,	,
9937	2465	3	it	-PRON-	PRP
9937	2465	4	should	should	MD
9937	2465	5	be	be	VB
9937	2465	6	done	do	VBN
9937	2465	7	by	by	IN
9937	2465	8	some	some	DT
9937	2465	9	one	one	NN
9937	2465	10	who	who	WP
9937	2465	11	understands	understand	VBZ
9937	2465	12	the	the	DT
9937	2465	13	purpose	purpose	NN
9937	2465	14	for	for	IN
9937	2465	15	which	which	WDT
9937	2465	16	the	the	DT
9937	2465	17	poultry	poultry	NN
9937	2465	18	is	be	VBZ
9937	2465	19	to	to	TO
9937	2465	20	be	be	VB
9937	2465	21	used	use	VBN
9937	2465	22	,	,	,
9937	2465	23	and	and	CC
9937	2465	24	,	,	,
9937	2465	25	in	in	IN
9937	2465	26	the	the	DT
9937	2465	27	home	home	NN
9937	2465	28	,	,	,
9937	2465	29	this	this	DT
9937	2465	30	is	be	VBZ
9937	2465	31	a	a	DT
9937	2465	32	duty	duty	NN
9937	2465	33	that	that	WDT
9937	2465	34	usually	usually	RB
9937	2465	35	falls	fall	VBZ
9937	2465	36	to	to	IN
9937	2465	37	the	the	DT
9937	2465	38	housewife	housewife	NN
9937	2465	39	.	.	.
9937	2466	1	There	there	EX
9937	2466	2	are	be	VBP
9937	2466	3	a	a	DT
9937	2466	4	number	number	NN
9937	2466	5	of	of	IN
9937	2466	6	general	general	JJ
9937	2466	7	facts	fact	NNS
9937	2466	8	about	about	IN
9937	2466	9	poultry	poultry	NN
9937	2466	10	,	,	,
9937	2466	11	and	and	CC
9937	2466	12	a	a	DT
9937	2466	13	knowledge	knowledge	NN
9937	2466	14	of	of	IN
9937	2466	15	them	-PRON-	PRP
9937	2466	16	will	will	MD
9937	2466	17	assist	assist	VB
9937	2466	18	the	the	DT
9937	2466	19	housewife	housewife	NN
9937	2466	20	greatly	greatly	RB
9937	2466	21	in	in	IN
9937	2466	22	performing	perform	VBG
9937	2466	23	her	-PRON-	PRP$
9937	2466	24	tasks	task	NNS
9937	2466	25	.	.	.
9937	2467	1	6	6	CD
9937	2467	2	.	.	.
9937	2468	1	CLASSIFICATION	classification	NN
9937	2468	2	OF	of	IN
9937	2468	3	POULTRY.--Poultry	POULTRY.--Poultry	NNP
9937	2468	4	breeders	breeder	NNS
9937	2468	5	and	and	CC
9937	2468	6	dealers	dealer	NNS
9937	2468	7	divide	divide	VBP
9937	2468	8	the	the	DT
9937	2468	9	domestic	domestic	JJ
9937	2468	10	fowls	fowl	NNS
9937	2468	11	into	into	IN
9937	2468	12	three	three	CD
9937	2468	13	classes	class	NNS
9937	2468	14	.	.	.
9937	2469	1	In	in	IN
9937	2469	2	the	the	DT
9937	2469	3	first	first	JJ
9937	2469	4	class	class	NN
9937	2469	5	are	be	VBP
9937	2469	6	included	include	VBN
9937	2469	7	those	those	DT
9937	2469	8	which	which	WDT
9937	2469	9	have	have	VBP
9937	2469	10	combs	comb	NNS
9937	2469	11	,	,	,
9937	2469	12	such	such	JJ
9937	2469	13	as	as	IN
9937	2469	14	chickens	chicken	NNS
9937	2469	15	,	,	,
9937	2469	16	turkeys	turkey	NNS
9937	2469	17	,	,	,
9937	2469	18	and	and	CC
9937	2469	19	guinea	guinea	NN
9937	2469	20	fowls	fowl	NNS
9937	2469	21	.	.	.
9937	2470	1	Quails	quail	NNS
9937	2470	2	and	and	CC
9937	2470	3	pheasants	pheasant	NNS
9937	2470	4	belong	belong	VBP
9937	2470	5	to	to	IN
9937	2470	6	this	this	DT
9937	2470	7	class	class	NN
9937	2470	8	also	also	RB
9937	2470	9	,	,	,
9937	2470	10	but	but	CC
9937	2470	11	they	-PRON-	PRP
9937	2470	12	are	be	VBP
9937	2470	13	very	very	RB
9937	2470	14	seldom	seldom	RB
9937	2470	15	domesticated	domesticate	VBN
9937	2470	16	.	.	.
9937	2471	1	The	the	DT
9937	2471	2	birds	bird	NNS
9937	2471	3	in	in	IN
9937	2471	4	this	this	DT
9937	2471	5	class	class	NN
9937	2471	6	are	be	VBP
9937	2471	7	distinguished	distinguish	VBN
9937	2471	8	by	by	IN
9937	2471	9	two	two	CD
9937	2471	10	kinds	kind	NNS
9937	2471	11	of	of	IN
9937	2471	12	tissue	tissue	NN
9937	2471	13	--	--	:
9937	2471	14	light	light	JJ
9937	2471	15	meat	meat	NN
9937	2471	16	on	on	IN
9937	2471	17	the	the	DT
9937	2471	18	breast	breast	NN
9937	2471	19	and	and	CC
9937	2471	20	dark	dark	JJ
9937	2471	21	meat	meat	NN
9937	2471	22	on	on	IN
9937	2471	23	the	the	DT
9937	2471	24	other	other	JJ
9937	2471	25	parts	part	NNS
9937	2471	26	of	of	IN
9937	2471	27	the	the	DT
9937	2471	28	body	body	NN
9937	2471	29	.	.	.
9937	2472	1	In	in	IN
9937	2472	2	the	the	DT
9937	2472	3	second	second	JJ
9937	2472	4	class	class	NN
9937	2472	5	are	be	VBP
9937	2472	6	included	include	VBN
9937	2472	7	those	those	DT
9937	2472	8	fowls	fowl	NNS
9937	2472	9	which	which	WDT
9937	2472	10	swim	swim	VBP
9937	2472	11	,	,	,
9937	2472	12	such	such	JJ
9937	2472	13	as	as	IN
9937	2472	14	ducks	duck	NNS
9937	2472	15	and	and	CC
9937	2472	16	geese	geese	NNP
9937	2472	17	.	.	.
9937	2473	1	These	these	DT
9937	2473	2	are	be	VBP
9937	2473	3	characterized	characterize	VBN
9937	2473	4	by	by	IN
9937	2473	5	web	web	NN
9937	2473	6	feet	foot	NNS
9937	2473	7	and	and	CC
9937	2473	8	long	long	JJ
9937	2473	9	thick	thick	JJ
9937	2473	10	bills	bill	NNS
9937	2473	11	,	,	,
9937	2473	12	and	and	CC
9937	2473	13	their	-PRON-	PRP$
9937	2473	14	meat	meat	NN
9937	2473	15	is	be	VBZ
9937	2473	16	more	more	RBR
9937	2473	17	nearly	nearly	RB
9937	2473	18	the	the	DT
9937	2473	19	same	same	JJ
9937	2473	20	color	color	NN
9937	2473	21	over	over	IN
9937	2473	22	the	the	DT
9937	2473	23	entire	entire	JJ
9937	2473	24	body	body	NN
9937	2473	25	.	.	.
9937	2474	1	The	the	DT
9937	2474	2	third	third	JJ
9937	2474	3	class	class	NN
9937	2474	4	is	be	VBZ
9937	2474	5	comprised	comprise	VBN
9937	2474	6	of	of	IN
9937	2474	7	birds	bird	NNS
9937	2474	8	that	that	WDT
9937	2474	9	belong	belong	VBP
9937	2474	10	to	to	IN
9937	2474	11	the	the	DT
9937	2474	12	family	family	NN
9937	2474	13	of	of	IN
9937	2474	14	doves	dove	NNS
9937	2474	15	.	.	.
9937	2475	1	Pigeons	pigeon	NNS
9937	2475	2	,	,	,
9937	2475	3	which	which	WDT
9937	2475	4	are	be	VBP
9937	2475	5	called	call	VBN
9937	2475	6	_	_	NNP
9937	2475	7	squabs	squabs	NN
9937	2475	8	_	_	NNP
9937	2475	9	when	when	WRB
9937	2475	10	used	use	VBN
9937	2475	11	as	as	IN
9937	2475	12	food	food	NN
9937	2475	13	,	,	,
9937	2475	14	are	be	VBP
9937	2475	15	the	the	DT
9937	2475	16	only	only	JJ
9937	2475	17	domesticated	domesticate	VBN
9937	2475	18	birds	bird	NNS
9937	2475	19	of	of	IN
9937	2475	20	this	this	DT
9937	2475	21	class	class	NN
9937	2475	22	.	.	.
9937	2476	1	They	-PRON-	PRP
9937	2476	2	stand	stand	VBP
9937	2476	3	between	between	IN
9937	2476	4	the	the	DT
9937	2476	5	other	other	JJ
9937	2476	6	two	two	CD
9937	2476	7	classes	class	NNS
9937	2476	8	with	with	IN
9937	2476	9	respect	respect	NN
9937	2476	10	to	to	IN
9937	2476	11	their	-PRON-	PRP$
9937	2476	12	flesh	flesh	NN
9937	2476	13	,	,	,
9937	2476	14	which	which	WDT
9937	2476	15	has	have	VBZ
9937	2476	16	some	some	DT
9937	2476	17	difference	difference	NN
9937	2476	18	in	in	IN
9937	2476	19	color	color	NN
9937	2476	20	between	between	IN
9937	2476	21	the	the	DT
9937	2476	22	breast	breast	NN
9937	2476	23	and	and	CC
9937	2476	24	other	other	JJ
9937	2476	25	muscles	muscle	NNS
9937	2476	26	,	,	,
9937	2476	27	but	but	CC
9937	2476	28	not	not	RB
9937	2476	29	so	so	RB
9937	2476	30	much	much	RB
9937	2476	31	as	as	IN
9937	2476	32	chicken	chicken	NN
9937	2476	33	and	and	CC
9937	2476	34	other	other	JJ
9937	2476	35	fowls	fowl	NNS
9937	2476	36	of	of	IN
9937	2476	37	the	the	DT
9937	2476	38	first	first	JJ
9937	2476	39	class	class	NN
9937	2476	40	.	.	.
9937	2477	1	7	7	LS
9937	2477	2	.	.	.
9937	2478	1	INFLUENCE	influence	NN
9937	2478	2	OF	of	IN
9937	2478	3	FEEDING	feeding	NN
9937	2478	4	AND	and	CC
9937	2478	5	CARE	care	VB
9937	2478	6	ON	on	RP
9937	2478	7	QUALITY.--To	QUALITY.--To	NNP
9937	2478	8	some	some	DT
9937	2478	9	extent	extent	NN
9937	2478	10	,	,	,
9937	2478	11	the	the	DT
9937	2478	12	breed	breed	NN
9937	2478	13	affects	affect	VBZ
9937	2478	14	the	the	DT
9937	2478	15	quality	quality	NN
9937	2478	16	of	of	IN
9937	2478	17	poultry	poultry	NN
9937	2478	18	as	as	IN
9937	2478	19	food	food	NN
9937	2478	20	;	;	:
9937	2478	21	still	still	RB
9937	2478	22	this	this	DT
9937	2478	23	is	be	VBZ
9937	2478	24	a	a	DT
9937	2478	25	far	far	RB
9937	2478	26	less	less	RBR
9937	2478	27	important	important	JJ
9937	2478	28	matter	matter	NN
9937	2478	29	than	than	IN
9937	2478	30	a	a	DT
9937	2478	31	number	number	NN
9937	2478	32	of	of	IN
9937	2478	33	things	thing	NNS
9937	2478	34	that	that	WDT
9937	2478	35	the	the	DT
9937	2478	36	purchaser	purchaser	NN
9937	2478	37	is	be	VBZ
9937	2478	38	better	well	RBR
9937	2478	39	able	able	JJ
9937	2478	40	to	to	TO
9937	2478	41	judge	judge	VB
9937	2478	42	.	.	.
9937	2479	1	Among	among	IN
9937	2479	2	the	the	DT
9937	2479	3	factors	factor	NNS
9937	2479	4	that	that	WDT
9937	2479	5	greatly	greatly	RB
9937	2479	6	influence	influence	VBP
9937	2479	7	the	the	DT
9937	2479	8	quality	quality	NN
9937	2479	9	are	be	VBP
9937	2479	10	the	the	DT
9937	2479	11	feeding	feeding	NN
9937	2479	12	and	and	CC
9937	2479	13	care	care	VB
9937	2479	14	that	that	IN
9937	2479	15	the	the	DT
9937	2479	16	birds	bird	NNS
9937	2479	17	receive	receive	VBP
9937	2479	18	up	up	IN
9937	2479	19	to	to	IN
9937	2479	20	the	the	DT
9937	2479	21	time	time	NN
9937	2479	22	of	of	IN
9937	2479	23	slaughter	slaughter	NN
9937	2479	24	.	.	.
9937	2480	1	These	these	DT
9937	2480	2	affect	affect	VBP
9937	2480	3	not	not	RB
9937	2480	4	only	only	RB
9937	2480	5	the	the	DT
9937	2480	6	flavor	flavor	NN
9937	2480	7	and	and	CC
9937	2480	8	the	the	DT
9937	2480	9	tenderness	tenderness	NN
9937	2480	10	of	of	IN
9937	2480	11	the	the	DT
9937	2480	12	tissue	tissue	NN
9937	2480	13	,	,	,
9937	2480	14	as	as	RB
9937	2480	15	well	well	RB
9937	2480	16	as	as	IN
9937	2480	17	the	the	DT
9937	2480	18	quantity	quantity	NN
9937	2480	19	of	of	IN
9937	2480	20	tissue	tissue	NN
9937	2480	21	in	in	IN
9937	2480	22	proportion	proportion	NN
9937	2480	23	to	to	IN
9937	2480	24	bone	bone	NN
9937	2480	25	,	,	,
9937	2480	26	but	but	CC
9937	2480	27	also	also	RB
9937	2480	28	the	the	DT
9937	2480	29	healthfulness	healthfulness	NN
9937	2480	30	of	of	IN
9937	2480	31	the	the	DT
9937	2480	32	birds	bird	NNS
9937	2480	33	themselves	-PRON-	PRP
9937	2480	34	.	.	.
9937	2481	1	To	to	TO
9937	2481	2	keep	keep	VB
9937	2481	3	the	the	DT
9937	2481	4	birds	bird	NNS
9937	2481	5	in	in	IN
9937	2481	6	good	good	JJ
9937	2481	7	health	health	NN
9937	2481	8	and	and	CC
9937	2481	9	to	to	TO
9937	2481	10	build	build	VB
9937	2481	11	up	up	RP
9937	2481	12	sufficient	sufficient	JJ
9937	2481	13	flesh	flesh	NN
9937	2481	14	to	to	TO
9937	2481	15	make	make	VB
9937	2481	16	them	-PRON-	PRP
9937	2481	17	plump	plump	VB
9937	2481	18	,	,	,
9937	2481	19	with	with	IN
9937	2481	20	as	as	RB
9937	2481	21	much	much	JJ
9937	2481	22	meat	meat	NN
9937	2481	23	as	as	IN
9937	2481	24	possible	possible	JJ
9937	2481	25	on	on	IN
9937	2481	26	the	the	DT
9937	2481	27	bones	bone	NNS
9937	2481	28	and	and	CC
9937	2481	29	a	a	DT
9937	2481	30	fair	fair	JJ
9937	2481	31	amount	amount	NN
9937	2481	32	of	of	IN
9937	2481	33	fat	fat	NN
9937	2481	34	as	as	RB
9937	2481	35	well	well	RB
9937	2481	36	,	,	,
9937	2481	37	the	the	DT
9937	2481	38	food	food	NN
9937	2481	39	they	-PRON-	PRP
9937	2481	40	get	get	VBP
9937	2481	41	must	must	MD
9937	2481	42	be	be	VB
9937	2481	43	clean	clean	JJ
9937	2481	44	and	and	CC
9937	2481	45	of	of	IN
9937	2481	46	the	the	DT
9937	2481	47	right	right	JJ
9937	2481	48	kind	kind	NN
9937	2481	49	.	.	.
9937	2482	1	Likewise	likewise	RB
9937	2482	2	,	,	,
9937	2482	3	the	the	DT
9937	2482	4	housing	housing	NN
9937	2482	5	conditions	condition	NNS
9937	2482	6	must	must	MD
9937	2482	7	be	be	VB
9937	2482	8	such	such	JJ
9937	2482	9	that	that	IN
9937	2482	10	the	the	DT
9937	2482	11	birds	bird	NNS
9937	2482	12	are	be	VBP
9937	2482	13	kept	keep	VBN
9937	2482	14	dry	dry	JJ
9937	2482	15	and	and	CC
9937	2482	16	sufficiently	sufficiently	RB
9937	2482	17	warm	warm	JJ
9937	2482	18	.	.	.
9937	2483	1	The	the	DT
9937	2483	2	living	living	NN
9937	2483	3	space	space	NN
9937	2483	4	,	,	,
9937	2483	5	also	also	RB
9937	2483	6	,	,	,
9937	2483	7	must	must	MD
9937	2483	8	be	be	VB
9937	2483	9	adequate	adequate	JJ
9937	2483	10	for	for	IN
9937	2483	11	the	the	DT
9937	2483	12	number	number	NN
9937	2483	13	that	that	WDT
9937	2483	14	are	be	VBP
9937	2483	15	raised	raise	VBN
9937	2483	16	.	.	.
9937	2484	1	Domestic	domestic	JJ
9937	2484	2	fowls	fowl	NNS
9937	2484	3	are	be	VBP
9937	2484	4	not	not	RB
9937	2484	5	discriminating	discriminate	VBG
9937	2484	6	as	as	IN
9937	2484	7	to	to	IN
9937	2484	8	their	-PRON-	PRP$
9937	2484	9	food	food	NN
9937	2484	10	,	,	,
9937	2484	11	and	and	CC
9937	2484	12	when	when	WRB
9937	2484	13	they	-PRON-	PRP
9937	2484	14	are	be	VBP
9937	2484	15	forced	force	VBN
9937	2484	16	to	to	TO
9937	2484	17	live	live	VB
9937	2484	18	in	in	IN
9937	2484	19	dirt	dirt	NN
9937	2484	20	and	and	CC
9937	2484	21	filth	filth	NN
9937	2484	22	they	-PRON-	PRP
9937	2484	23	will	will	MD
9937	2484	24	eat	eat	VB
9937	2484	25	more	more	RBR
9937	2484	26	or	or	CC
9937	2484	27	less	less	JJR
9937	2484	28	of	of	IN
9937	2484	29	it	-PRON-	PRP
9937	2484	30	and	and	CC
9937	2484	31	thus	thus	RB
9937	2484	32	injure	injure	VB
9937	2484	33	the	the	DT
9937	2484	34	quality	quality	NN
9937	2484	35	of	of	IN
9937	2484	36	their	-PRON-	PRP$
9937	2484	37	flesh	flesh	NN
9937	2484	38	.	.	.
9937	2485	1	Poultry	poultry	NN
9937	2485	2	that	that	WDT
9937	2485	3	comes	come	VBZ
9937	2485	4	into	into	IN
9937	2485	5	the	the	DT
9937	2485	6	market	market	NN
9937	2485	7	looking	look	VBG
9937	2485	8	drawn	draw	VBN
9937	2485	9	and	and	CC
9937	2485	10	thin	thin	JJ
9937	2485	11	,	,	,
9937	2485	12	with	with	IN
9937	2485	13	blue	blue	JJ
9937	2485	14	-	-	HYPH
9937	2485	15	looking	look	VBG
9937	2485	16	flesh	flesh	NN
9937	2485	17	and	and	CC
9937	2485	18	no	no	DT
9937	2485	19	fat	fat	NN
9937	2485	20	,	,	,
9937	2485	21	shows	show	VBZ
9937	2485	22	evidence	evidence	NN
9937	2485	23	of	of	IN
9937	2485	24	having	have	VBG
9937	2485	25	had	have	VBD
9937	2485	26	poor	poor	JJ
9937	2485	27	living	living	NN
9937	2485	28	conditions	condition	NNS
9937	2485	29	and	and	CC
9937	2485	30	inadequate	inadequate	JJ
9937	2485	31	feeding	feeding	NN
9937	2485	32	.	.	.
9937	2486	1	Such	such	JJ
9937	2486	2	poultry	poultry	NN
9937	2486	3	will	will	MD
9937	2486	4	be	be	VB
9937	2486	5	found	find	VBN
9937	2486	6	to	to	TO
9937	2486	7	have	have	VB
9937	2486	8	a	a	DT
9937	2486	9	less	less	RBR
9937	2486	10	satisfactory	satisfactory	JJ
9937	2486	11	flavor	flavor	NN
9937	2486	12	than	than	IN
9937	2486	13	that	that	DT
9937	2486	14	which	which	WDT
9937	2486	15	has	have	VBZ
9937	2486	16	received	receive	VBN
9937	2486	17	proper	proper	JJ
9937	2486	18	care	care	NN
9937	2486	19	.	.	.
9937	2487	1	8	8	LS
9937	2487	2	.	.	.
9937	2488	1	EFFECT	effect	NN
9937	2488	2	OF	of	IN
9937	2488	3	SEX	SEX	NNP
9937	2488	4	ON	ON	NNP
9937	2488	5	QUALITY.--When	QUALITY.--When	NNP
9937	2488	6	birds	bird	NNS
9937	2488	7	of	of	IN
9937	2488	8	any	any	DT
9937	2488	9	kind	kind	NN
9937	2488	10	are	be	VBP
9937	2488	11	young	young	JJ
9937	2488	12	,	,	,
9937	2488	13	sex	sex	NN
9937	2488	14	has	have	VBZ
9937	2488	15	very	very	RB
9937	2488	16	little	little	JJ
9937	2488	17	to	to	TO
9937	2488	18	do	do	VB
9937	2488	19	with	with	IN
9937	2488	20	the	the	DT
9937	2488	21	quality	quality	NN
9937	2488	22	of	of	IN
9937	2488	23	the	the	DT
9937	2488	24	flesh	flesh	NN
9937	2488	25	.	.	.
9937	2489	1	But	but	CC
9937	2489	2	as	as	IN
9937	2489	3	they	-PRON-	PRP
9937	2489	4	grow	grow	VBP
9937	2489	5	older	old	JJR
9937	2489	6	the	the	DT
9937	2489	7	flesh	flesh	NN
9937	2489	8	of	of	IN
9937	2489	9	males	male	NNS
9937	2489	10	develops	develop	VBZ
9937	2489	11	a	a	DT
9937	2489	12	stronger	strong	JJR
9937	2489	13	flavor	flavor	NN
9937	2489	14	than	than	IN
9937	2489	15	that	that	DT
9937	2489	16	of	of	IN
9937	2489	17	females	female	NNS
9937	2489	18	of	of	IN
9937	2489	19	the	the	DT
9937	2489	20	same	same	JJ
9937	2489	21	age	age	NN
9937	2489	22	and	and	CC
9937	2489	23	also	also	RB
9937	2489	24	becomes	become	VBZ
9937	2489	25	tougher	tough	JJR
9937	2489	26	.	.	.
9937	2490	1	However	however	RB
9937	2490	2	,	,	,
9937	2490	3	when	when	WRB
9937	2490	4	birds	bird	NNS
9937	2490	5	,	,	,
9937	2490	6	with	with	IN
9937	2490	7	the	the	DT
9937	2490	8	exception	exception	NN
9937	2490	9	of	of	IN
9937	2490	10	mature	mature	JJ
9937	2490	11	ones	one	NNS
9937	2490	12	,	,	,
9937	2490	13	are	be	VBP
9937	2490	14	dressed	dress	VBN
9937	2490	15	,	,	,
9937	2490	16	it	-PRON-	PRP
9937	2490	17	would	would	MD
9937	2490	18	take	take	VB
9937	2490	19	an	an	DT
9937	2490	20	expert	expert	NN
9937	2490	21	to	to	TO
9937	2490	22	determine	determine	VB
9937	2490	23	the	the	DT
9937	2490	24	sex	sex	NN
9937	2490	25	.	.	.
9937	2491	1	The	the	DT
9937	2491	2	mature	mature	JJ
9937	2491	3	male	male	NN
9937	2491	4	is	be	VBZ
9937	2491	5	less	less	RBR
9937	2491	6	plump	plump	JJ
9937	2491	7	than	than	IN
9937	2491	8	the	the	DT
9937	2491	9	female	female	NN
9937	2491	10	,	,	,
9937	2491	11	and	and	CC
9937	2491	12	it	-PRON-	PRP
9937	2491	13	is	be	VBZ
9937	2491	14	more	more	RBR
9937	2491	15	likely	likely	JJ
9937	2491	16	to	to	TO
9937	2491	17	be	be	VB
9937	2491	18	scrawny	scrawny	IN
9937	2491	19	.	.	.
9937	2492	1	Likewise	likewise	RB
9937	2492	2	,	,	,
9937	2492	3	its	-PRON-	PRP$
9937	2492	4	spurs	spur	NNS
9937	2492	5	are	be	VBP
9937	2492	6	larger	large	JJR
9937	2492	7	and	and	CC
9937	2492	8	its	-PRON-	PRP$
9937	2492	9	bones	bone	NNS
9937	2492	10	are	be	VBP
9937	2492	11	large	large	JJ
9937	2492	12	in	in	IN
9937	2492	13	proportion	proportion	NN
9937	2492	14	to	to	IN
9937	2492	15	the	the	DT
9937	2492	16	amount	amount	NN
9937	2492	17	of	of	IN
9937	2492	18	flesh	flesh	NN
9937	2492	19	on	on	IN
9937	2492	20	them	-PRON-	PRP
9937	2492	21	.	.	.
9937	2493	1	Very	very	RB
9937	2493	2	often	often	RB
9937	2493	3	the	the	DT
9937	2493	4	reproductive	reproductive	JJ
9937	2493	5	organs	organ	NNS
9937	2493	6	of	of	IN
9937	2493	7	young	young	JJ
9937	2493	8	males	male	NNS
9937	2493	9	are	be	VBP
9937	2493	10	removed	remove	VBN
9937	2493	11	,	,	,
9937	2493	12	and	and	CC
9937	2493	13	the	the	DT
9937	2493	14	birds	bird	NNS
9937	2493	15	are	be	VBP
9937	2493	16	then	then	RB
9937	2493	17	called	call	VBN
9937	2493	18	_	_	NNP
9937	2493	19	capons	capon	NNS
9937	2493	20	_	_	NNP
9937	2493	21	.	.	.
9937	2494	1	As	as	IN
9937	2494	2	the	the	DT
9937	2494	3	capon	capon	NN
9937	2494	4	grows	grow	VBZ
9937	2494	5	to	to	IN
9937	2494	6	maturity	maturity	NN
9937	2494	7	,	,	,
9937	2494	8	it	-PRON-	PRP
9937	2494	9	develops	develop	VBZ
9937	2494	10	more	more	JJR
9937	2494	11	of	of	IN
9937	2494	12	the	the	DT
9937	2494	13	qualities	quality	NNS
9937	2494	14	of	of	IN
9937	2494	15	the	the	DT
9937	2494	16	hen	hen	NN
9937	2494	17	.	.	.
9937	2495	1	Its	-PRON-	PRP$
9937	2495	2	body	body	NN
9937	2495	3	becomes	become	VBZ
9937	2495	4	plump	plump	JJ
9937	2495	5	instead	instead	RB
9937	2495	6	of	of	IN
9937	2495	7	angular	angular	JJ
9937	2495	8	,	,	,
9937	2495	9	the	the	DT
9937	2495	10	quality	quality	NN
9937	2495	11	of	of	IN
9937	2495	12	its	-PRON-	PRP$
9937	2495	13	flesh	flesh	NN
9937	2495	14	is	be	VBZ
9937	2495	15	much	much	RB
9937	2495	16	better	well	JJR
9937	2495	17	than	than	IN
9937	2495	18	that	that	DT
9937	2495	19	of	of	IN
9937	2495	20	the	the	DT
9937	2495	21	cock	cock	NN
9937	2495	22	,	,	,
9937	2495	23	and	and	CC
9937	2495	24	the	the	DT
9937	2495	25	quantity	quantity	NN
9937	2495	26	of	of	IN
9937	2495	27	flesh	flesh	NN
9937	2495	28	in	in	IN
9937	2495	29	proportion	proportion	NN
9937	2495	30	to	to	IN
9937	2495	31	bone	bone	NN
9937	2495	32	is	be	VBZ
9937	2495	33	much	much	RB
9937	2495	34	greater	great	JJR
9937	2495	35	.	.	.
9937	2496	1	In	in	IN
9937	2496	2	fact	fact	NN
9937	2496	3	,	,	,
9937	2496	4	the	the	DT
9937	2496	5	weight	weight	NN
9937	2496	6	of	of	IN
9937	2496	7	a	a	DT
9937	2496	8	capon	capon	NN
9937	2496	9	's	's	POS
9937	2496	10	edible	edible	JJ
9937	2496	11	flesh	flesh	NN
9937	2496	12	is	be	VBZ
9937	2496	13	much	much	RB
9937	2496	14	greater	great	JJR
9937	2496	15	than	than	IN
9937	2496	16	that	that	DT
9937	2496	17	of	of	IN
9937	2496	18	either	either	CC
9937	2496	19	a	a	DT
9937	2496	20	hen	hen	NN
9937	2496	21	or	or	CC
9937	2496	22	a	a	DT
9937	2496	23	cock	cock	NN
9937	2496	24	.	.	.
9937	2497	1	In	in	IN
9937	2497	2	the	the	DT
9937	2497	3	market	market	NN
9937	2497	4	,	,	,
9937	2497	5	a	a	DT
9937	2497	6	dressed	dress	VBN
9937	2497	7	capon	capon	NN
9937	2497	8	can	can	MD
9937	2497	9	usually	usually	RB
9937	2497	10	be	be	VB
9937	2497	11	told	tell	VBN
9937	2497	12	by	by	IN
9937	2497	13	the	the	DT
9937	2497	14	long	long	JJ
9937	2497	15	tail	tail	NN
9937	2497	16	and	and	CC
9937	2497	17	wing	wing	NN
9937	2497	18	feathers	feather	NNS
9937	2497	19	that	that	WDT
9937	2497	20	are	be	VBP
9937	2497	21	left	leave	VBN
9937	2497	22	on	on	RP
9937	2497	23	,	,	,
9937	2497	24	as	as	RB
9937	2497	25	well	well	RB
9937	2497	26	as	as	IN
9937	2497	27	by	by	IN
9937	2497	28	a	a	DT
9937	2497	29	ring	ring	NN
9937	2497	30	of	of	IN
9937	2497	31	feathers	feather	NNS
9937	2497	32	around	around	IN
9937	2497	33	the	the	DT
9937	2497	34	neck	neck	NN
9937	2497	35	.	.	.
9937	2498	1	Female	female	JJ
9937	2498	2	birds	bird	NNS
9937	2498	3	that	that	WDT
9937	2498	4	are	be	VBP
9937	2498	5	spayed	spay	VBN
9937	2498	6	are	be	VBP
9937	2498	7	called	call	VBN
9937	2498	8	_	_	NNP
9937	2498	9	poulards	poulard	NNS
9937	2498	10	_	_	NNP
9937	2498	11	.	.	.
9937	2499	1	Spaying	spay	VBG
9937	2499	2	,	,	,
9937	2499	3	or	or	CC
9937	2499	4	removing	remove	VBG
9937	2499	5	the	the	DT
9937	2499	6	reproductive	reproductive	JJ
9937	2499	7	organs	organ	NNS
9937	2499	8	,	,	,
9937	2499	9	of	of	IN
9937	2499	10	female	female	JJ
9937	2499	11	birds	bird	NNS
9937	2499	12	,	,	,
9937	2499	13	however	however	RB
9937	2499	14	,	,	,
9937	2499	15	makes	make	VBZ
9937	2499	16	so	so	RB
9937	2499	17	little	little	JJ
9937	2499	18	improvement	improvement	NN
9937	2499	19	that	that	IN
9937	2499	20	it	-PRON-	PRP
9937	2499	21	is	be	VBZ
9937	2499	22	seldom	seldom	RB
9937	2499	23	done	do	VBN
9937	2499	24	.	.	.
9937	2500	1	9	9	CD
9937	2500	2	.	.	.
9937	2501	1	PREPARATION	preparation	NN
9937	2501	2	OF	of	IN
9937	2501	3	POULTRY	poultry	NN
9937	2501	4	FOR	for	IN
9937	2501	5	MARKET.--The	market.--the	FW
9937	2501	6	manner	manner	NN
9937	2501	7	in	in	IN
9937	2501	8	which	which	WDT
9937	2501	9	poultry	poultry	NN
9937	2501	10	is	be	VBZ
9937	2501	11	prepared	prepare	VBN
9937	2501	12	for	for	IN
9937	2501	13	market	market	NN
9937	2501	14	has	have	VBZ
9937	2501	15	a	a	DT
9937	2501	16	great	great	JJ
9937	2501	17	bearing	bearing	NN
9937	2501	18	on	on	IN
9937	2501	19	its	-PRON-	PRP$
9937	2501	20	quality	quality	NN
9937	2501	21	as	as	IN
9937	2501	22	food	food	NN
9937	2501	23	.	.	.
9937	2502	1	In	in	IN
9937	2502	2	some	some	DT
9937	2502	3	cases	case	NNS
9937	2502	4	,	,	,
9937	2502	5	the	the	DT
9937	2502	6	preparation	preparation	NN
9937	2502	7	falls	fall	VBZ
9937	2502	8	to	to	IN
9937	2502	9	the	the	DT
9937	2502	10	producer	producer	NN
9937	2502	11	,	,	,
9937	2502	12	and	and	CC
9937	2502	13	often	often	RB
9937	2502	14	,	,	,
9937	2502	15	when	when	WRB
9937	2502	16	birds	bird	NNS
9937	2502	17	are	be	VBP
9937	2502	18	raised	raise	VBN
9937	2502	19	in	in	IN
9937	2502	20	quantities	quantity	NNS
9937	2502	21	,	,	,
9937	2502	22	they	-PRON-	PRP
9937	2502	23	are	be	VBP
9937	2502	24	sold	sell	VBN
9937	2502	25	alive	alive	JJ
9937	2502	26	and	and	CC
9937	2502	27	dressed	dress	VBN
9937	2502	28	by	by	IN
9937	2502	29	the	the	DT
9937	2502	30	butcher	butcher	NN
9937	2502	31	.	.	.
9937	2503	1	However	however	RB
9937	2503	2	,	,	,
9937	2503	3	poultry	poultry	NN
9937	2503	4	that	that	WDT
9937	2503	5	is	be	VBZ
9937	2503	6	to	to	TO
9937	2503	7	be	be	VB
9937	2503	8	shipped	ship	VBN
9937	2503	9	long	long	JJ
9937	2503	10	distances	distance	NNS
9937	2503	11	and	and	CC
9937	2503	12	in	in	IN
9937	2503	13	large	large	JJ
9937	2503	14	quantities	quantity	NNS
9937	2503	15	or	or	CC
9937	2503	16	stored	store	VBN
9937	2503	17	for	for	IN
9937	2503	18	long	long	JJ
9937	2503	19	periods	period	NNS
9937	2503	20	of	of	IN
9937	2503	21	time	time	NN
9937	2503	22	is	be	VBZ
9937	2503	23	usually	usually	RB
9937	2503	24	prepared	prepare	VBN
9937	2503	25	at	at	IN
9937	2503	26	a	a	DT
9937	2503	27	slaughtering	slaughtering	NN
9937	2503	28	place	place	NN
9937	2503	29	.	.	.
9937	2504	1	This	this	DT
9937	2504	2	process	process	NN
9937	2504	3	of	of	IN
9937	2504	4	slaughtering	slaughtering	NN
9937	2504	5	and	and	CC
9937	2504	6	shipping	shipping	NN
9937	2504	7	requires	require	VBZ
9937	2504	8	great	great	JJ
9937	2504	9	care	care	NN
9937	2504	10	,	,	,
9937	2504	11	for	for	IN
9937	2504	12	if	if	IN
9937	2504	13	attention	attention	NN
9937	2504	14	is	be	VBZ
9937	2504	15	not	not	RB
9937	2504	16	given	give	VBN
9937	2504	17	to	to	IN
9937	2504	18	details	detail	NNS
9937	2504	19	,	,	,
9937	2504	20	the	the	DT
9937	2504	21	poultry	poultry	NN
9937	2504	22	will	will	MD
9937	2504	23	be	be	VB
9937	2504	24	in	in	IN
9937	2504	25	a	a	DT
9937	2504	26	state	state	NN
9937	2504	27	of	of	IN
9937	2504	28	deterioration	deterioration	NN
9937	2504	29	when	when	WRB
9937	2504	30	it	-PRON-	PRP
9937	2504	31	reaches	reach	VBZ
9937	2504	32	the	the	DT
9937	2504	33	consumer	consumer	NN
9937	2504	34	and	and	CC
9937	2504	35	therefore	therefore	RB
9937	2504	36	unfit	unfit	JJ
9937	2504	37	for	for	IN
9937	2504	38	food	food	NN
9937	2504	39	.	.	.
9937	2505	1	In	in	IN
9937	2505	2	order	order	NN
9937	2505	3	to	to	TO
9937	2505	4	avoid	avoid	VB
9937	2505	5	the	the	DT
9937	2505	6	deterioration	deterioration	NN
9937	2505	7	of	of	IN
9937	2505	8	poultry	poultry	NN
9937	2505	9	that	that	WDT
9937	2505	10	is	be	VBZ
9937	2505	11	slaughtered	slaughter	VBN
9937	2505	12	some	some	DT
9937	2505	13	distance	distance	NN
9937	2505	14	from	from	IN
9937	2505	15	the	the	DT
9937	2505	16	place	place	NN
9937	2505	17	of	of	IN
9937	2505	18	its	-PRON-	PRP$
9937	2505	19	consumption	consumption	NN
9937	2505	20	,	,	,
9937	2505	21	each	each	DT
9937	2505	22	bird	bird	NN
9937	2505	23	is	be	VBZ
9937	2505	24	well	well	RB
9937	2505	25	fed	fed	JJ
9937	2505	26	up	up	RP
9937	2505	27	to	to	IN
9937	2505	28	within	within	IN
9937	2505	29	24	24	CD
9937	2505	30	hours	hour	NNS
9937	2505	31	before	before	IN
9937	2505	32	it	-PRON-	PRP
9937	2505	33	is	be	VBZ
9937	2505	34	killed	kill	VBN
9937	2505	35	.	.	.
9937	2506	1	Then	then	RB
9937	2506	2	it	-PRON-	PRP
9937	2506	3	is	be	VBZ
9937	2506	4	starved	starve	VBN
9937	2506	5	so	so	IN
9937	2506	6	that	that	IN
9937	2506	7	its	-PRON-	PRP$
9937	2506	8	alimentary	alimentary	JJ
9937	2506	9	tract	tract	NN
9937	2506	10	will	will	MD
9937	2506	11	be	be	VB
9937	2506	12	as	as	RB
9937	2506	13	empty	empty	JJ
9937	2506	14	as	as	IN
9937	2506	15	possible	possible	JJ
9937	2506	16	at	at	IN
9937	2506	17	the	the	DT
9937	2506	18	time	time	NN
9937	2506	19	of	of	IN
9937	2506	20	killing	killing	NN
9937	2506	21	.	.	.
9937	2507	1	Such	such	JJ
9937	2507	2	birds	bird	NNS
9937	2507	3	are	be	VBP
9937	2507	4	killed	kill	VBN
9937	2507	5	by	by	IN
9937	2507	6	cutting	cut	VBG
9937	2507	7	the	the	DT
9937	2507	8	large	large	JJ
9937	2507	9	blood	blood	NN
9937	2507	10	vessel	vessel	NN
9937	2507	11	running	run	VBG
9937	2507	12	up	up	IN
9937	2507	13	to	to	IN
9937	2507	14	the	the	DT
9937	2507	15	head	head	NN
9937	2507	16	.	.	.
9937	2508	1	When	when	WRB
9937	2508	2	properly	properly	RB
9937	2508	3	done	do	VBN
9937	2508	4	,	,	,
9937	2508	5	this	this	DT
9937	2508	6	method	method	NN
9937	2508	7	of	of	IN
9937	2508	8	killing	killing	NN
9937	2508	9	allows	allow	VBZ
9937	2508	10	almost	almost	RB
9937	2508	11	all	all	PDT
9937	2508	12	the	the	DT
9937	2508	13	blood	blood	NN
9937	2508	14	to	to	TO
9937	2508	15	be	be	VB
9937	2508	16	drained	drain	VBN
9937	2508	17	from	from	IN
9937	2508	18	the	the	DT
9937	2508	19	body	body	NN
9937	2508	20	and	and	CC
9937	2508	21	the	the	DT
9937	2508	22	keeping	keep	VBG
9937	2508	23	qualities	quality	NNS
9937	2508	24	are	be	VBP
9937	2508	25	much	much	RB
9937	2508	26	improved	improve	VBN
9937	2508	27	.	.	.
9937	2509	1	At	at	IN
9937	2509	2	practically	practically	RB
9937	2509	3	the	the	DT
9937	2509	4	same	same	JJ
9937	2509	5	time	time	NN
9937	2509	6	,	,	,
9937	2509	7	the	the	DT
9937	2509	8	brain	brain	NN
9937	2509	9	is	be	VBZ
9937	2509	10	pierced	pierce	VBN
9937	2509	11	by	by	IN
9937	2509	12	the	the	DT
9937	2509	13	knife	knife	NN
9937	2509	14	thrust	thrust	NN
9937	2509	15	,	,	,
9937	2509	16	and	and	CC
9937	2509	17	as	as	RB
9937	2509	18	soon	soon	RB
9937	2509	19	as	as	IN
9937	2509	20	the	the	DT
9937	2509	21	bleeding	bleeding	NN
9937	2509	22	commences	commence	VBZ
9937	2509	23	the	the	DT
9937	2509	24	fowl	fowl	NN
9937	2509	25	becomes	become	VBZ
9937	2509	26	paralyzed	paralyzed	JJ
9937	2509	27	.	.	.
9937	2510	1	As	as	IN
9937	2510	2	the	the	DT
9937	2510	3	tissues	tissue	NNS
9937	2510	4	relax	relax	VBP
9937	2510	5	,	,	,
9937	2510	6	the	the	DT
9937	2510	7	feathers	feather	NNS
9937	2510	8	may	may	MD
9937	2510	9	be	be	VB
9937	2510	10	pulled	pull	VBN
9937	2510	11	easily	easily	RB
9937	2510	12	from	from	IN
9937	2510	13	the	the	DT
9937	2510	14	skin	skin	NN
9937	2510	15	without	without	IN
9937	2510	16	immersing	immerse	VBG
9937	2510	17	the	the	DT
9937	2510	18	bird	bird	NN
9937	2510	19	in	in	IN
9937	2510	20	hot	hot	JJ
9937	2510	21	water	water	NN
9937	2510	22	.	.	.
9937	2511	1	This	this	DT
9937	2511	2	method	method	NN
9937	2511	3	of	of	IN
9937	2511	4	plucking	plucking	NN
9937	2511	5	,	,	,
9937	2511	6	known	know	VBN
9937	2511	7	as	as	IN
9937	2511	8	_	_	NNP
9937	2511	9	dry	dry	JJ
9937	2511	10	plucking	plucking	NN
9937	2511	11	_	_	NNP
9937	2511	12	,	,	,
9937	2511	13	is	be	VBZ
9937	2511	14	preferable	preferable	JJ
9937	2511	15	when	when	WRB
9937	2511	16	the	the	DT
9937	2511	17	skin	skin	NN
9937	2511	18	must	must	MD
9937	2511	19	be	be	VB
9937	2511	20	kept	keep	VBN
9937	2511	21	intact	intact	JJ
9937	2511	22	and	and	CC
9937	2511	23	the	the	DT
9937	2511	24	poultry	poultry	NN
9937	2511	25	kept	keep	VBD
9937	2511	26	for	for	IN
9937	2511	27	any	any	DT
9937	2511	28	length	length	NN
9937	2511	29	of	of	IN
9937	2511	30	time	time	NN
9937	2511	31	.	.	.
9937	2512	1	The	the	DT
9937	2512	2	head	head	NN
9937	2512	3	and	and	CC
9937	2512	4	feet	foot	NNS
9937	2512	5	are	be	VBP
9937	2512	6	left	leave	VBN
9937	2512	7	on	on	IN
9937	2512	8	and	and	CC
9937	2512	9	the	the	DT
9937	2512	10	entrails	entrail	NNS
9937	2512	11	are	be	VBP
9937	2512	12	not	not	RB
9937	2512	13	removed	remove	VBN
9937	2512	14	.	.	.
9937	2513	1	The	the	DT
9937	2513	2	poultry	poultry	NN
9937	2513	3	is	be	VBZ
9937	2513	4	then	then	RB
9937	2513	5	chilled	chill	VBN
9937	2513	6	to	to	IN
9937	2513	7	the	the	DT
9937	2513	8	freezing	freezing	NN
9937	2513	9	point	point	NN
9937	2513	10	,	,	,
9937	2513	11	but	but	CC
9937	2513	12	not	not	RB
9937	2513	13	below	below	IN
9937	2513	14	it	-PRON-	PRP
9937	2513	15	,	,	,
9937	2513	16	after	after	IN
9937	2513	17	which	which	WDT
9937	2513	18	the	the	DT
9937	2513	19	birds	bird	NNS
9937	2513	20	are	be	VBP
9937	2513	21	packed	pack	VBN
9937	2513	22	ten	ten	CD
9937	2513	23	in	in	IN
9937	2513	24	a	a	DT
9937	2513	25	box	box	NN
9937	2513	26	and	and	CC
9937	2513	27	shipped	ship	VBD
9937	2513	28	to	to	IN
9937	2513	29	the	the	DT
9937	2513	30	market	market	NN
9937	2513	31	in	in	IN
9937	2513	32	refrigerator	refrigerator	NN
9937	2513	33	cars	car	NNS
9937	2513	34	or	or	CC
9937	2513	35	placed	place	VBN
9937	2513	36	in	in	IN
9937	2513	37	cold	cold	JJ
9937	2513	38	storage	storage	NN
9937	2513	39	.	.	.
9937	2514	1	Unless	unless	IN
9937	2514	2	the	the	DT
9937	2514	3	poultry	poultry	NN
9937	2514	4	is	be	VBZ
9937	2514	5	to	to	TO
9937	2514	6	be	be	VB
9937	2514	7	cooked	cook	VBN
9937	2514	8	immediately	immediately	RB
9937	2514	9	after	after	IN
9937	2514	10	slaughter	slaughter	NN
9937	2514	11	,	,	,
9937	2514	12	such	such	JJ
9937	2514	13	measures	measure	NNS
9937	2514	14	are	be	VBP
9937	2514	15	absolutely	absolutely	RB
9937	2514	16	necessary	necessary	JJ
9937	2514	17	,	,	,
9937	2514	18	as	as	IN
9937	2514	19	its	-PRON-	PRP$
9937	2514	20	flesh	flesh	NN
9937	2514	21	is	be	VBZ
9937	2514	22	perishable	perishable	JJ
9937	2514	23	and	and	CC
9937	2514	24	will	will	MD
9937	2514	25	not	not	RB
9937	2514	26	remain	remain	VB
9937	2514	27	in	in	IN
9937	2514	28	good	good	JJ
9937	2514	29	condition	condition	NN
9937	2514	30	for	for	IN
9937	2514	31	a	a	DT
9937	2514	32	long	long	JJ
9937	2514	33	period	period	NN
9937	2514	34	of	of	IN
9937	2514	35	time	time	NN
9937	2514	36	.	.	.
9937	2515	1	10	10	CD
9937	2515	2	.	.	.
9937	2516	1	COLD	COLD	NNP
9937	2516	2	-	-	HYPH
9937	2516	3	STORAGE	STORAGE	NNP
9937	2516	4	POULTRY.--Poultry	poultry.--poultry	NN
9937	2516	5	that	that	WDT
9937	2516	6	has	have	VBZ
9937	2516	7	been	be	VBN
9937	2516	8	properly	properly	RB
9937	2516	9	raised	raise	VBN
9937	2516	10	,	,	,
9937	2516	11	killed	kill	VBN
9937	2516	12	,	,	,
9937	2516	13	transported	transport	VBN
9937	2516	14	,	,	,
9937	2516	15	and	and	CC
9937	2516	16	stored	store	VBN
9937	2516	17	is	be	VBZ
9937	2516	18	very	very	RB
9937	2516	19	likely	likely	JJ
9937	2516	20	to	to	TO
9937	2516	21	come	come	VB
9937	2516	22	into	into	IN
9937	2516	23	the	the	DT
9937	2516	24	market	market	NN
9937	2516	25	in	in	IN
9937	2516	26	such	such	JJ
9937	2516	27	condition	condition	NN
9937	2516	28	that	that	IN
9937	2516	29	it	-PRON-	PRP
9937	2516	30	can	can	MD
9937	2516	31	not	not	RB
9937	2516	32	be	be	VB
9937	2516	33	readily	readily	RB
9937	2516	34	distinguished	distinguish	VBN
9937	2516	35	from	from	IN
9937	2516	36	freshly	freshly	RB
9937	2516	37	killed	kill	VBN
9937	2516	38	birds	bird	NNS
9937	2516	39	.	.	.
9937	2517	1	When	when	WRB
9937	2517	2	exposed	expose	VBN
9937	2517	3	to	to	IN
9937	2517	4	warmer	warm	JJR
9937	2517	5	temperatures	temperature	NNS
9937	2517	6	,	,	,
9937	2517	7	however	however	RB
9937	2517	8	,	,	,
9937	2517	9	storage	storage	NN
9937	2517	10	poultry	poultry	NN
9937	2517	11	spoils	spoil	VBZ
9937	2517	12	much	much	RB
9937	2517	13	more	more	RBR
9937	2517	14	quickly	quickly	RB
9937	2517	15	than	than	IN
9937	2517	16	does	do	VBZ
9937	2517	17	fresh	fresh	JJ
9937	2517	18	poultry	poultry	NN
9937	2517	19	.	.	.
9937	2518	1	For	for	IN
9937	2518	2	this	this	DT
9937	2518	3	reason	reason	NN
9937	2518	4	,	,	,
9937	2518	5	if	if	IN
9937	2518	6	there	there	EX
9937	2518	7	is	be	VBZ
9937	2518	8	any	any	DT
9937	2518	9	evidence	evidence	NN
9937	2518	10	that	that	IN
9937	2518	11	poultry	poultry	NN
9937	2518	12	has	have	VBZ
9937	2518	13	been	be	VBN
9937	2518	14	in	in	IN
9937	2518	15	storage	storage	NN
9937	2518	16	,	,	,
9937	2518	17	it	-PRON-	PRP
9937	2518	18	should	should	MD
9937	2518	19	be	be	VB
9937	2518	20	cooked	cook	VBN
9937	2518	21	as	as	RB
9937	2518	22	soon	soon	RB
9937	2518	23	as	as	IN
9937	2518	24	possible	possible	JJ
9937	2518	25	after	after	IN
9937	2518	26	purchase	purchase	NN
9937	2518	27	.	.	.
9937	2519	1	There	there	EX
9937	2519	2	are	be	VBP
9937	2519	3	really	really	RB
9937	2519	4	two	two	CD
9937	2519	5	kinds	kind	NNS
9937	2519	6	of	of	IN
9937	2519	7	cold	cold	JJ
9937	2519	8	-	-	HYPH
9937	2519	9	storage	storage	NN
9937	2519	10	poultry	poultry	NN
9937	2519	11	:	:	:
9937	2519	12	that	that	IN
9937	2519	13	which	which	WDT
9937	2519	14	is	be	VBZ
9937	2519	15	kept	keep	VBN
9937	2519	16	at	at	IN
9937	2519	17	a	a	DT
9937	2519	18	temperature	temperature	NN
9937	2519	19	just	just	RB
9937	2519	20	above	above	IN
9937	2519	21	freezing	freeze	VBG
9937	2519	22	and	and	CC
9937	2519	23	delivered	deliver	VBD
9937	2519	24	within	within	IN
9937	2519	25	a	a	DT
9937	2519	26	few	few	JJ
9937	2519	27	weeks	week	NNS
9937	2519	28	after	after	IN
9937	2519	29	slaughtering	slaughter	VBG
9937	2519	30	,	,	,
9937	2519	31	and	and	CC
9937	2519	32	that	that	IN
9937	2519	33	which	which	WDT
9937	2519	34	is	be	VBZ
9937	2519	35	frozen	freeze	VBN
9937	2519	36	and	and	CC
9937	2519	37	kept	keep	VBN
9937	2519	38	in	in	IN
9937	2519	39	storage	storage	NN
9937	2519	40	a	a	DT
9937	2519	41	much	much	RB
9937	2519	42	longer	long	JJR
9937	2519	43	time	time	NN
9937	2519	44	.	.	.
9937	2520	1	When	when	WRB
9937	2520	2	properly	properly	RB
9937	2520	3	cared	care	VBN
9937	2520	4	for	for	IN
9937	2520	5	,	,	,
9937	2520	6	either	either	CC
9937	2520	7	one	one	NN
9937	2520	8	is	be	VBZ
9937	2520	9	preferable	preferable	JJ
9937	2520	10	to	to	TO
9937	2520	11	freshly	freshly	RB
9937	2520	12	killed	kill	VBN
9937	2520	13	poultry	poultry	NN
9937	2520	14	that	that	WDT
9937	2520	15	is	be	VBZ
9937	2520	16	of	of	IN
9937	2520	17	poor	poor	JJ
9937	2520	18	quality	quality	NN
9937	2520	19	or	or	CC
9937	2520	20	has	have	VBZ
9937	2520	21	had	have	VBN
9937	2520	22	a	a	DT
9937	2520	23	chance	chance	NN
9937	2520	24	to	to	TO
9937	2520	25	spoil	spoil	VB
9937	2520	26	.	.	.
9937	2521	1	Poultry	poultry	NN
9937	2521	2	that	that	WDT
9937	2521	3	has	have	VBZ
9937	2521	4	been	be	VBN
9937	2521	5	frozen	freeze	VBN
9937	2521	6	must	must	MD
9937	2521	7	be	be	VB
9937	2521	8	thawed	thaw	VBN
9937	2521	9	carefully	carefully	RB
9937	2521	10	.	.	.
9937	2522	1	It	-PRON-	PRP
9937	2522	2	should	should	MD
9937	2522	3	be	be	VB
9937	2522	4	first	first	RB
9937	2522	5	placed	place	VBN
9937	2522	6	in	in	IN
9937	2522	7	a	a	DT
9937	2522	8	refrigerator	refrigerator	NN
9937	2522	9	and	and	CC
9937	2522	10	allowed	allow	VBN
9937	2522	11	to	to	IN
9937	2522	12	thaw	thaw	VB
9937	2522	13	to	to	IN
9937	2522	14	that	that	DT
9937	2522	15	temperature	temperature	NN
9937	2522	16	before	before	IN
9937	2522	17	it	-PRON-	PRP
9937	2522	18	is	be	VBZ
9937	2522	19	placed	place	VBN
9937	2522	20	in	in	IN
9937	2522	21	a	a	DT
9937	2522	22	warmer	warm	JJR
9937	2522	23	one	one	NN
9937	2522	24	.	.	.
9937	2523	1	It	-PRON-	PRP
9937	2523	2	should	should	MD
9937	2523	3	never	never	RB
9937	2523	4	be	be	VB
9937	2523	5	thawed	thaw	VBN
9937	2523	6	by	by	IN
9937	2523	7	putting	put	VBG
9937	2523	8	it	-PRON-	PRP
9937	2523	9	into	into	IN
9937	2523	10	warm	warm	JJ
9937	2523	11	water	water	NN
9937	2523	12	.	.	.
9937	2524	1	Thawing	thaw	VBG
9937	2524	2	it	-PRON-	PRP
9937	2524	3	in	in	IN
9937	2524	4	this	this	DT
9937	2524	5	way	way	NN
9937	2524	6	really	really	RB
9937	2524	7	helps	help	VBZ
9937	2524	8	it	-PRON-	PRP
9937	2524	9	to	to	TO
9937	2524	10	decompose	decompose	VB
9937	2524	11	.	.	.
9937	2525	1	A	a	DT
9937	2525	2	sure	sure	JJ
9937	2525	3	indication	indication	NN
9937	2525	4	of	of	IN
9937	2525	5	cold	cold	JJ
9937	2525	6	-	-	HYPH
9937	2525	7	storage	storage	NN
9937	2525	8	poultry	poultry	NN
9937	2525	9	is	be	VBZ
9937	2525	10	the	the	DT
9937	2525	11	pinched	pinched	JJ
9937	2525	12	look	look	NN
9937	2525	13	it	-PRON-	PRP
9937	2525	14	possesses	possess	VBZ
9937	2525	15	,	,	,
9937	2525	16	a	a	DT
9937	2525	17	condition	condition	NN
9937	2525	18	brought	bring	VBN
9937	2525	19	about	about	RP
9937	2525	20	by	by	IN
9937	2525	21	packing	pack	VBG
9937	2525	22	the	the	DT
9937	2525	23	birds	bird	NNS
9937	2525	24	tightly	tightly	RB
9937	2525	25	against	against	IN
9937	2525	26	one	one	CD
9937	2525	27	another	another	DT
9937	2525	28	.	.	.
9937	2526	1	Storage	storage	NN
9937	2526	2	poultry	poultry	NN
9937	2526	3	usually	usually	RB
9937	2526	4	has	have	VBZ
9937	2526	5	the	the	DT
9937	2526	6	head	head	NN
9937	2526	7	and	and	CC
9937	2526	8	feet	foot	NNS
9937	2526	9	left	leave	VBN
9937	2526	10	on	on	RP
9937	2526	11	and	and	CC
9937	2526	12	its	-PRON-	PRP$
9937	2526	13	entrails	entrail	NNS
9937	2526	14	are	be	VBP
9937	2526	15	not	not	RB
9937	2526	16	removed	remove	VBN
9937	2526	17	.	.	.
9937	2527	1	Indeed	indeed	RB
9937	2527	2	,	,	,
9937	2527	3	it	-PRON-	PRP
9937	2527	4	has	have	VBZ
9937	2527	5	been	be	VBN
9937	2527	6	determined	determine	VBN
9937	2527	7	by	by	IN
9937	2527	8	experiment	experiment	NN
9937	2527	9	that	that	IN
9937	2527	10	poultry	poultry	NN
9937	2527	11	will	will	MD
9937	2527	12	keep	keep	VB
9937	2527	13	better	well	JJR
9937	2527	14	if	if	IN
9937	2527	15	these	these	DT
9937	2527	16	precautions	precaution	NNS
9937	2527	17	are	be	VBP
9937	2527	18	observed	observe	VBN
9937	2527	19	.	.	.
9937	2528	1	The	the	DT
9937	2528	2	removal	removal	NN
9937	2528	3	of	of	IN
9937	2528	4	the	the	DT
9937	2528	5	entrails	entrail	NNS
9937	2528	6	seems	seem	VBZ
9937	2528	7	to	to	TO
9937	2528	8	affect	affect	VB
9937	2528	9	the	the	DT
9937	2528	10	internal	internal	JJ
9937	2528	11	cavity	cavity	NN
9937	2528	12	of	of	IN
9937	2528	13	the	the	DT
9937	2528	14	bird	bird	NN
9937	2528	15	so	so	IN
9937	2528	16	that	that	IN
9937	2528	17	it	-PRON-	PRP
9937	2528	18	does	do	VBZ
9937	2528	19	not	not	RB
9937	2528	20	keep	keep	VB
9937	2528	21	well	well	JJ
9937	2528	22	,	,	,
9937	2528	23	and	and	CC
9937	2528	24	as	as	IN
9937	2528	25	a	a	DT
9937	2528	26	matter	matter	NN
9937	2528	27	of	of	IN
9937	2528	28	safety	safety	NN
9937	2528	29	it	-PRON-	PRP
9937	2528	30	should	should	MD
9937	2528	31	be	be	VB
9937	2528	32	cooked	cook	VBN
9937	2528	33	quickly	quickly	RB
9937	2528	34	after	after	IN
9937	2528	35	this	this	DT
9937	2528	36	has	have	VBZ
9937	2528	37	been	be	VBN
9937	2528	38	done	do	VBN
9937	2528	39	in	in	IN
9937	2528	40	the	the	DT
9937	2528	41	home	home	NN
9937	2528	42	.	.	.
9937	2529	1	SELECTION	selection	NN
9937	2529	2	OF	of	IN
9937	2529	3	CHICKEN	CHICKEN	NNS
9937	2529	4	11	11	CD
9937	2529	5	.	.	.
9937	2530	1	To	to	TO
9937	2530	2	be	be	VB
9937	2530	3	able	able	JJ
9937	2530	4	to	to	TO
9937	2530	5	select	select	VB
9937	2530	6	chicken	chicken	NN
9937	2530	7	properly	properly	RB
9937	2530	8	,	,	,
9937	2530	9	the	the	DT
9937	2530	10	housewife	housewife	NN
9937	2530	11	must	must	MD
9937	2530	12	be	be	VB
9937	2530	13	familiar	familiar	JJ
9937	2530	14	with	with	IN
9937	2530	15	the	the	DT
9937	2530	16	terms	term	NNS
9937	2530	17	that	that	WDT
9937	2530	18	are	be	VBP
9937	2530	19	applied	apply	VBN
9937	2530	20	to	to	IN
9937	2530	21	chickens	chicken	NNS
9937	2530	22	to	to	TO
9937	2530	23	designate	designate	VB
9937	2530	24	their	-PRON-	PRP$
9937	2530	25	age	age	NN
9937	2530	26	or	or	CC
9937	2530	27	the	the	DT
9937	2530	28	cookery	cookery	JJ
9937	2530	29	process	process	NN
9937	2530	30	for	for	IN
9937	2530	31	which	which	WDT
9937	2530	32	they	-PRON-	PRP
9937	2530	33	are	be	VBP
9937	2530	34	most	most	RBS
9937	2530	35	suitable	suitable	JJ
9937	2530	36	.	.	.
9937	2531	1	_	_	NNP
9937	2531	2	Chicken	Chicken	NNP
9937	2531	3	_	_	NNP
9937	2531	4	is	be	VBZ
9937	2531	5	a	a	DT
9937	2531	6	general	general	JJ
9937	2531	7	name	name	NN
9937	2531	8	for	for	IN
9937	2531	9	all	all	DT
9937	2531	10	varieties	variety	NNS
9937	2531	11	of	of	IN
9937	2531	12	this	this	DT
9937	2531	13	kind	kind	NN
9937	2531	14	of	of	IN
9937	2531	15	poultry	poultry	NN
9937	2531	16	,	,	,
9937	2531	17	but	but	CC
9937	2531	18	in	in	IN
9937	2531	19	its	-PRON-	PRP$
9937	2531	20	specific	specific	JJ
9937	2531	21	use	use	NN
9937	2531	22	it	-PRON-	PRP
9937	2531	23	means	mean	VBZ
9937	2531	24	a	a	DT
9937	2531	25	common	common	JJ
9937	2531	26	domestic	domestic	JJ
9937	2531	27	fowl	fowl	NN
9937	2531	28	that	that	WDT
9937	2531	29	is	be	VBZ
9937	2531	30	less	less	JJR
9937	2531	31	than	than	IN
9937	2531	32	1	1	CD
9937	2531	33	year	year	NN
9937	2531	34	old	old	JJ
9937	2531	35	.	.	.
9937	2532	1	_	_	NNP
9937	2532	2	Fowl	Fowl	NNP
9937	2532	3	_	_	NNP
9937	2532	4	is	be	VBZ
9937	2532	5	also	also	RB
9937	2532	6	a	a	DT
9937	2532	7	general	general	JJ
9937	2532	8	term	term	NN
9937	2532	9	;	;	:
9937	2532	10	but	but	CC
9937	2532	11	in	in	IN
9937	2532	12	its	-PRON-	PRP$
9937	2532	13	restricted	restricted	JJ
9937	2532	14	use	use	NN
9937	2532	15	in	in	IN
9937	2532	16	cookery	cookery	NN
9937	2532	17	it	-PRON-	PRP
9937	2532	18	refers	refer	VBZ
9937	2532	19	to	to	IN
9937	2532	20	the	the	DT
9937	2532	21	full	full	RB
9937	2532	22	-	-	HYPH
9937	2532	23	grown	grow	VBN
9937	2532	24	domestic	domestic	JJ
9937	2532	25	hen	hen	NN
9937	2532	26	or	or	CC
9937	2532	27	cock	cock	VB
9937	2532	28	over	over	IN
9937	2532	29	1	1	CD
9937	2532	30	year	year	NN
9937	2532	31	of	of	IN
9937	2532	32	age	age	NN
9937	2532	33	,	,	,
9937	2532	34	as	as	IN
9937	2532	35	distinguished	distinguish	VBN
9937	2532	36	from	from	IN
9937	2532	37	the	the	DT
9937	2532	38	chicken	chicken	NN
9937	2532	39	or	or	CC
9937	2532	40	pullet	pullet	NN
9937	2532	41	.	.	.
9937	2533	1	A	a	DT
9937	2533	2	_	_	NNP
9937	2533	3	broiler	broiler	NN
9937	2533	4	_	_	NNP
9937	2533	5	is	be	VBZ
9937	2533	6	chicken	chicken	VBN
9937	2533	7	from	from	IN
9937	2533	8	2	2	CD
9937	2533	9	to	to	IN
9937	2533	10	4	4	CD
9937	2533	11	months	month	NNS
9937	2533	12	old	old	JJ
9937	2533	13	which	which	WDT
9937	2533	14	,	,	,
9937	2533	15	because	because	IN
9937	2533	16	of	of	IN
9937	2533	17	its	-PRON-	PRP$
9937	2533	18	tenderness	tenderness	NN
9937	2533	19	,	,	,
9937	2533	20	is	be	VBZ
9937	2533	21	suitable	suitable	JJ
9937	2533	22	for	for	IN
9937	2533	23	broiling	broil	VBG
9937	2533	24	.	.	.
9937	2534	1	A	a	DT
9937	2534	2	_	_	NNP
9937	2534	3	frying	frying	NN
9937	2534	4	chicken	chicken	NN
9937	2534	5	_	_	NNP
9937	2534	6	is	be	VBZ
9937	2534	7	at	at	RB
9937	2534	8	least	least	RBS
9937	2534	9	6	6	CD
9937	2534	10	months	month	NNS
9937	2534	11	old	old	JJ
9937	2534	12	,	,	,
9937	2534	13	and	and	CC
9937	2534	14	a	a	DT
9937	2534	15	_	_	NNP
9937	2534	16	roasting	roast	VBG
9937	2534	17	chicken	chicken	NN
9937	2534	18	_	_	NNP
9937	2534	19	is	be	VBZ
9937	2534	20	between	between	IN
9937	2534	21	6	6	CD
9937	2534	22	months	month	NNS
9937	2534	23	and	and	CC
9937	2534	24	1	1	CD
9937	2534	25	year	year	NN
9937	2534	26	old	old	JJ
9937	2534	27	.	.	.
9937	2535	1	With	with	IN
9937	2535	2	these	these	DT
9937	2535	3	terms	term	NNS
9937	2535	4	understood	understand	VBD
9937	2535	5	,	,	,
9937	2535	6	it	-PRON-	PRP
9937	2535	7	can	can	MD
9937	2535	8	readily	readily	RB
9937	2535	9	be	be	VB
9937	2535	10	seen	see	VBN
9937	2535	11	that	that	IN
9937	2535	12	if	if	IN
9937	2535	13	fried	fry	VBN
9937	2535	14	chicken	chicken	NN
9937	2535	15	is	be	VBZ
9937	2535	16	desired	desire	VBN
9937	2535	17	a	a	DT
9937	2535	18	2-year	2-year	CD
9937	2535	19	-	-	HYPH
9937	2535	20	old	old	JJ
9937	2535	21	fowl	fowl	NN
9937	2535	22	would	would	MD
9937	2535	23	not	not	RB
9937	2535	24	be	be	VB
9937	2535	25	a	a	DT
9937	2535	26	wise	wise	JJ
9937	2535	27	purchase	purchase	NN
9937	2535	28	.	.	.
9937	2536	1	The	the	DT
9937	2536	2	quality	quality	NN
9937	2536	3	of	of	IN
9937	2536	4	the	the	DT
9937	2536	5	bird	bird	NN
9937	2536	6	is	be	VBZ
9937	2536	7	the	the	DT
9937	2536	8	next	next	JJ
9937	2536	9	consideration	consideration	NN
9937	2536	10	in	in	IN
9937	2536	11	the	the	DT
9937	2536	12	selection	selection	NN
9937	2536	13	of	of	IN
9937	2536	14	chicken	chicken	NN
9937	2536	15	.	.	.
9937	2537	1	A	a	DT
9937	2537	2	number	number	NN
9937	2537	3	of	of	IN
9937	2537	4	things	thing	NNS
9937	2537	5	have	have	VBP
9937	2537	6	a	a	DT
9937	2537	7	bearing	bearing	NN
9937	2537	8	on	on	IN
9937	2537	9	the	the	DT
9937	2537	10	quality	quality	NN
9937	2537	11	.	.	.
9937	2538	1	Among	among	IN
9937	2538	2	these	these	DT
9937	2538	3	,	,	,
9937	2538	4	as	as	IN
9937	2538	5	has	have	VBZ
9937	2538	6	already	already	RB
9937	2538	7	been	be	VBN
9937	2538	8	pointed	point	VBN
9937	2538	9	out	out	RP
9937	2538	10	,	,	,
9937	2538	11	are	be	VBP
9937	2538	12	the	the	DT
9937	2538	13	feeding	feeding	NN
9937	2538	14	and	and	CC
9937	2538	15	care	care	VB
9937	2538	16	that	that	IN
9937	2538	17	the	the	DT
9937	2538	18	bird	bird	NN
9937	2538	19	has	have	VBZ
9937	2538	20	received	receive	VBN
9937	2538	21	during	during	IN
9937	2538	22	its	-PRON-	PRP$
9937	2538	23	growth	growth	NN
9937	2538	24	,	,	,
9937	2538	25	the	the	DT
9937	2538	26	way	way	NN
9937	2538	27	in	in	IN
9937	2538	28	which	which	WDT
9937	2538	29	it	-PRON-	PRP
9937	2538	30	has	have	VBZ
9937	2538	31	been	be	VBN
9937	2538	32	prepared	prepare	VBN
9937	2538	33	for	for	IN
9937	2538	34	market	market	NN
9937	2538	35	,	,	,
9937	2538	36	and	and	CC
9937	2538	37	so	so	RB
9937	2538	38	on	on	RB
9937	2538	39	.	.	.
9937	2539	1	All	all	DT
9937	2539	2	of	of	IN
9937	2539	3	these	these	DT
9937	2539	4	things	thing	NNS
9937	2539	5	may	may	MD
9937	2539	6	be	be	VB
9937	2539	7	determined	determine	VBN
9937	2539	8	by	by	IN
9937	2539	9	careful	careful	JJ
9937	2539	10	observation	observation	NN
9937	2539	11	before	before	IN
9937	2539	12	making	make	VBG
9937	2539	13	a	a	DT
9937	2539	14	purchase	purchase	NN
9937	2539	15	.	.	.
9937	2540	1	However	however	RB
9937	2540	2	,	,	,
9937	2540	3	if	if	IN
9937	2540	4	the	the	DT
9937	2540	5	bird	bird	NN
9937	2540	6	is	be	VBZ
9937	2540	7	drawn	draw	VBN
9937	2540	8	,	,	,
9937	2540	9	and	and	CC
9937	2540	10	especially	especially	RB
9937	2540	11	if	if	IN
9937	2540	12	the	the	DT
9937	2540	13	head	head	NN
9937	2540	14	and	and	CC
9937	2540	15	feet	foot	NNS
9937	2540	16	are	be	VBP
9937	2540	17	removed	remove	VBN
9937	2540	18	,	,	,
9937	2540	19	there	there	EX
9937	2540	20	is	be	VBZ
9937	2540	21	less	less	JJR
9937	2540	22	chance	chance	NN
9937	2540	23	to	to	TO
9937	2540	24	determine	determine	VB
9937	2540	25	these	these	DT
9937	2540	26	things	thing	NNS
9937	2540	27	accurately	accurately	RB
9937	2540	28	.	.	.
9937	2541	1	[	[	-LRB-
9937	2541	2	Illustration	illustration	NN
9937	2541	3	:	:	:
9937	2541	4	FIG	FIG	NNP
9937	2541	5	.	.	.
9937	2542	1	1	1	LS
9937	2542	2	]	]	-RRB-
9937	2542	3	12	12	CD
9937	2542	4	.	.	.
9937	2543	1	GENERAL	GENERAL	NNP
9937	2543	2	MARKS	mark	NNS
9937	2543	3	OF	of	IN
9937	2543	4	GOOD	good	JJ
9937	2543	5	QUALITY.--A	quality.--a	NN
9937	2543	6	chicken	chicken	NN
9937	2543	7	older	old	JJR
9937	2543	8	than	than	IN
9937	2543	9	a	a	DT
9937	2543	10	broiler	broiler	NN
9937	2543	11	that	that	WDT
9937	2543	12	has	have	VBZ
9937	2543	13	been	be	VBN
9937	2543	14	plucked	pluck	VBN
9937	2543	15	should	should	MD
9937	2543	16	not	not	RB
9937	2543	17	be	be	VB
9937	2543	18	scrawny	scrawny	IN
9937	2543	19	nor	nor	CC
9937	2543	20	drawn	draw	VBN
9937	2543	21	looking	look	VBG
9937	2543	22	like	like	IN
9937	2543	23	that	that	DT
9937	2543	24	shown	show	VBN
9937	2543	25	in	in	IN
9937	2543	26	Fig	Fig	NNP
9937	2543	27	.	.	.
9937	2544	1	1	1	CD
9937	2544	2	,	,	,
9937	2544	3	nor	nor	CC
9937	2544	4	should	should	MD
9937	2544	5	the	the	DT
9937	2544	6	flesh	flesh	NN
9937	2544	7	have	have	VB
9937	2544	8	a	a	DT
9937	2544	9	blue	blue	JJ
9937	2544	10	tinge	tinge	NN
9937	2544	11	that	that	WDT
9937	2544	12	shows	show	VBZ
9937	2544	13	through	through	IN
9937	2544	14	the	the	DT
9937	2544	15	skin	skin	NN
9937	2544	16	.	.	.
9937	2545	1	Rather	rather	RB
9937	2545	2	,	,	,
9937	2545	3	it	-PRON-	PRP
9937	2545	4	should	should	MD
9937	2545	5	be	be	VB
9937	2545	6	plump	plump	JJ
9937	2545	7	and	and	CC
9937	2545	8	well	well	RB
9937	2545	9	rounded	round	VBN
9937	2545	10	like	like	IN
9937	2545	11	the	the	DT
9937	2545	12	one	one	CD
9937	2545	13	shown	show	VBN
9937	2545	14	in	in	IN
9937	2545	15	Fig	Fig	NNP
9937	2545	16	.	.	.
9937	2546	1	2	2	LS
9937	2546	2	.	.	.
9937	2547	1	There	there	EX
9937	2547	2	should	should	MD
9937	2547	3	be	be	VB
9937	2547	4	a	a	DT
9937	2547	5	sufficient	sufficient	JJ
9937	2547	6	amount	amount	NN
9937	2547	7	of	of	IN
9937	2547	8	fat	fat	NN
9937	2547	9	to	to	TO
9937	2547	10	give	give	VB
9937	2547	11	a	a	DT
9937	2547	12	rich	rich	JJ
9937	2547	13	,	,	,
9937	2547	14	yellow	yellow	JJ
9937	2547	15	color	color	NN
9937	2547	16	.	.	.
9937	2548	1	It	-PRON-	PRP
9937	2548	2	should	should	MD
9937	2548	3	be	be	VB
9937	2548	4	plucked	pluck	VBN
9937	2548	5	clean	clean	JJ
9937	2548	6	,	,	,
9937	2548	7	and	and	CC
9937	2548	8	the	the	DT
9937	2548	9	skin	skin	NN
9937	2548	10	should	should	MD
9937	2548	11	be	be	VB
9937	2548	12	clear	clear	JJ
9937	2548	13	and	and	CC
9937	2548	14	of	of	IN
9937	2548	15	an	an	DT
9937	2548	16	even	even	RB
9937	2548	17	color	color	NN
9937	2548	18	over	over	IN
9937	2548	19	the	the	DT
9937	2548	20	entire	entire	JJ
9937	2548	21	bird	bird	NN
9937	2548	22	.	.	.
9937	2549	1	Tender	Tender	NNP
9937	2549	2	,	,	,
9937	2549	3	easily	easily	RB
9937	2549	4	broken	break	VBN
9937	2549	5	skin	skin	NN
9937	2549	6	indicates	indicate	VBZ
9937	2549	7	a	a	DT
9937	2549	8	young	young	JJ
9937	2549	9	bird	bird	NN
9937	2549	10	;	;	,
9937	2549	11	tougher	tough	JJR
9937	2549	12	skin	skin	NN
9937	2549	13	indicates	indicate	VBZ
9937	2549	14	an	an	DT
9937	2549	15	older	old	JJR
9937	2549	16	one	one	CD
9937	2549	17	.	.	.
9937	2550	1	The	the	DT
9937	2550	2	skin	skin	NN
9937	2550	3	should	should	MD
9937	2550	4	be	be	VB
9937	2550	5	whole	whole	JJ
9937	2550	6	and	and	CC
9937	2550	7	unbroken	unbroken	JJ
9937	2550	8	;	;	:
9937	2550	9	likewise	likewise	RB
9937	2550	10	,	,	,
9937	2550	11	when	when	WRB
9937	2550	12	pressed	press	VBN
9937	2550	13	with	with	IN
9937	2550	14	the	the	DT
9937	2550	15	fingers	finger	NNS
9937	2550	16	,	,	,
9937	2550	17	it	-PRON-	PRP
9937	2550	18	should	should	MD
9937	2550	19	be	be	VB
9937	2550	20	neither	neither	CC
9937	2550	21	flabby	flabby	NN
9937	2550	22	nor	nor	CC
9937	2550	23	stiff	stiff	JJ
9937	2550	24	,	,	,
9937	2550	25	but	but	CC
9937	2550	26	pliable	pliable	JJ
9937	2550	27	.	.	.
9937	2551	1	[	[	-LRB-
9937	2551	2	Illustration	illustration	NN
9937	2551	3	:	:	:
9937	2551	4	FIG	FIG	NNP
9937	2551	5	.	.	.
9937	2552	1	2	2	LS
9937	2552	2	]	]	-RRB-
9937	2552	3	13	13	CD
9937	2552	4	.	.	.
9937	2553	1	The	the	DT
9937	2553	2	increase	increase	NN
9937	2553	3	of	of	IN
9937	2553	4	age	age	NN
9937	2553	5	in	in	IN
9937	2553	6	a	a	DT
9937	2553	7	chicken	chicken	NN
9937	2553	8	is	be	VBZ
9937	2553	9	to	to	IN
9937	2553	10	some	some	DT
9937	2553	11	extent	extent	NN
9937	2553	12	an	an	DT
9937	2553	13	advantage	advantage	NN
9937	2553	14	,	,	,
9937	2553	15	because	because	IN
9937	2553	16	with	with	IN
9937	2553	17	age	age	NN
9937	2553	18	there	there	EX
9937	2553	19	is	be	VBZ
9937	2553	20	an	an	DT
9937	2553	21	increase	increase	NN
9937	2553	22	in	in	IN
9937	2553	23	flavor	flavor	NN
9937	2553	24	.	.	.
9937	2554	1	Thus	thus	RB
9937	2554	2	,	,	,
9937	2554	3	a	a	DT
9937	2554	4	year	year	NN
9937	2554	5	-	-	HYPH
9937	2554	6	old	old	JJ
9937	2554	7	chicken	chicken	NN
9937	2554	8	will	will	MD
9937	2554	9	have	have	VB
9937	2554	10	more	more	JJR
9937	2554	11	flavor	flavor	NN
9937	2554	12	than	than	IN
9937	2554	13	a	a	DT
9937	2554	14	broiler	broiler	NN
9937	2554	15	.	.	.
9937	2555	1	However	however	RB
9937	2555	2	,	,	,
9937	2555	3	after	after	IN
9937	2555	4	more	more	JJR
9937	2555	5	than	than	IN
9937	2555	6	a	a	DT
9937	2555	7	year	year	NN
9937	2555	8	,	,	,
9937	2555	9	the	the	DT
9937	2555	10	flavor	flavor	NN
9937	2555	11	increases	increase	VBZ
9937	2555	12	to	to	IN
9937	2555	13	such	such	PDT
9937	2555	14	an	an	DT
9937	2555	15	extent	extent	NN
9937	2555	16	that	that	IN
9937	2555	17	it	-PRON-	PRP
9937	2555	18	becomes	become	VBZ
9937	2555	19	strong	strong	JJ
9937	2555	20	and	and	CC
9937	2555	21	disagreeable	disagreeable	JJ
9937	2555	22	.	.	.
9937	2556	1	With	with	IN
9937	2556	2	the	the	DT
9937	2556	3	advance	advance	NN
9937	2556	4	of	of	IN
9937	2556	5	age	age	NN
9937	2556	6	there	there	EX
9937	2556	7	is	be	VBZ
9937	2556	8	also	also	RB
9937	2556	9	a	a	DT
9937	2556	10	loss	loss	NN
9937	2556	11	of	of	IN
9937	2556	12	tenderness	tenderness	NN
9937	2556	13	in	in	IN
9937	2556	14	the	the	DT
9937	2556	15	flesh	flesh	NN
9937	2556	16	,	,	,
9937	2556	17	and	and	CC
9937	2556	18	this	this	DT
9937	2556	19	after	after	IN
9937	2556	20	1	1	CD
9937	2556	21	-	-	SYM
9937	2556	22	1/2	1/2	CD
9937	2556	23	or	or	CC
9937	2556	24	2	2	CD
9937	2556	25	years	year	NNS
9937	2556	26	becomes	become	VBZ
9937	2556	27	so	so	RB
9937	2556	28	extreme	extreme	JJ
9937	2556	29	as	as	IN
9937	2556	30	to	to	TO
9937	2556	31	render	render	VB
9937	2556	32	the	the	DT
9937	2556	33	bird	bird	NN
9937	2556	34	almost	almost	RB
9937	2556	35	unfit	unfit	JJ
9937	2556	36	for	for	IN
9937	2556	37	use	use	NN
9937	2556	38	.	.	.
9937	2557	1	As	as	IN
9937	2557	2	the	the	DT
9937	2557	3	age	age	NN
9937	2557	4	of	of	IN
9937	2557	5	a	a	DT
9937	2557	6	chicken	chicken	NN
9937	2557	7	increases	increase	NNS
9937	2557	8	,	,	,
9937	2557	9	the	the	DT
9937	2557	10	proportion	proportion	NN
9937	2557	11	of	of	IN
9937	2557	12	flesh	flesh	NN
9937	2557	13	to	to	IN
9937	2557	14	bone	bone	NN
9937	2557	15	also	also	RB
9937	2557	16	increases	increase	VBZ
9937	2557	17	up	up	RP
9937	2557	18	to	to	IN
9937	2557	19	the	the	DT
9937	2557	20	complete	complete	JJ
9937	2557	21	maturity	maturity	NN
9937	2557	22	of	of	IN
9937	2557	23	the	the	DT
9937	2557	24	bird	bird	NN
9937	2557	25	.	.	.
9937	2558	1	Hence	hence	RB
9937	2558	2	,	,	,
9937	2558	3	one	one	CD
9937	2558	4	large	large	JJ
9937	2558	5	bird	bird	NN
9937	2558	6	is	be	VBZ
9937	2558	7	a	a	DT
9937	2558	8	more	more	RBR
9937	2558	9	economical	economical	JJ
9937	2558	10	purchase	purchase	NN
9937	2558	11	than	than	IN
9937	2558	12	two	two	CD
9937	2558	13	small	small	JJ
9937	2558	14	ones	one	NNS
9937	2558	15	that	that	WDT
9937	2558	16	equal	equal	VBP
9937	2558	17	its	-PRON-	PRP$
9937	2558	18	weight	weight	NN
9937	2558	19	,	,	,
9937	2558	20	because	because	IN
9937	2558	21	the	the	DT
9937	2558	22	proportion	proportion	NN
9937	2558	23	of	of	IN
9937	2558	24	bone	bone	NN
9937	2558	25	to	to	TO
9937	2558	26	flesh	flesh	VB
9937	2558	27	is	be	VBZ
9937	2558	28	less	less	JJR
9937	2558	29	in	in	IN
9937	2558	30	the	the	DT
9937	2558	31	large	large	JJ
9937	2558	32	bird	bird	NN
9937	2558	33	than	than	IN
9937	2558	34	in	in	IN
9937	2558	35	the	the	DT
9937	2558	36	small	small	JJ
9937	2558	37	ones	one	NNS
9937	2558	38	.	.	.
9937	2559	1	14	14	CD
9937	2559	2	.	.	.
9937	2560	1	DETERMINING	determine	VBG
9937	2560	2	THE	the	DT
9937	2560	3	AGE	AGE	NNP
9937	2560	4	OF	of	IN
9937	2560	5	CHICKEN.--An	chicken.--an	NN
9937	2560	6	excellent	excellent	JJ
9937	2560	7	way	way	NN
9937	2560	8	in	in	IN
9937	2560	9	which	which	WDT
9937	2560	10	to	to	TO
9937	2560	11	determine	determine	VB
9937	2560	12	the	the	DT
9937	2560	13	age	age	NN
9937	2560	14	of	of	IN
9937	2560	15	a	a	DT
9937	2560	16	chicken	chicken	NN
9937	2560	17	that	that	WDT
9937	2560	18	has	have	VBZ
9937	2560	19	been	be	VBN
9937	2560	20	dressed	dress	VBN
9937	2560	21	consists	consist	NNS
9937	2560	22	in	in	IN
9937	2560	23	feeling	feeling	NN
9937	2560	24	of	of	IN
9937	2560	25	the	the	DT
9937	2560	26	breast	breast	NN
9937	2560	27	bone	bone	NN
9937	2560	28	at	at	IN
9937	2560	29	the	the	DT
9937	2560	30	point	point	NN
9937	2560	31	where	where	WRB
9937	2560	32	it	-PRON-	PRP
9937	2560	33	protrudes	protrude	VBZ
9937	2560	34	below	below	IN
9937	2560	35	the	the	DT
9937	2560	36	neck	neck	NN
9937	2560	37	.	.	.
9937	2561	1	In	in	IN
9937	2561	2	a	a	DT
9937	2561	3	very	very	RB
9937	2561	4	young	young	JJ
9937	2561	5	chicken	chicken	NN
9937	2561	6	,	,	,
9937	2561	7	a	a	DT
9937	2561	8	broiler	broiler	NN
9937	2561	9	,	,	,
9937	2561	10	for	for	IN
9937	2561	11	instance	instance	NN
9937	2561	12	,	,	,
9937	2561	13	the	the	DT
9937	2561	14	point	point	NN
9937	2561	15	of	of	IN
9937	2561	16	this	this	DT
9937	2561	17	bone	bone	NN
9937	2561	18	will	will	MD
9937	2561	19	feel	feel	VB
9937	2561	20	like	like	IN
9937	2561	21	cartilage	cartilage	NN
9937	2561	22	,	,	,
9937	2561	23	which	which	WDT
9937	2561	24	is	be	VBZ
9937	2561	25	firm	firm	JJ
9937	2561	26	,	,	,
9937	2561	27	elastic	elastic	JJ
9937	2561	28	tissue	tissue	NN
9937	2561	29	,	,	,
9937	2561	30	and	and	CC
9937	2561	31	may	may	MD
9937	2561	32	be	be	VB
9937	2561	33	very	very	RB
9937	2561	34	easily	easily	RB
9937	2561	35	bent	bent	JJ
9937	2561	36	.	.	.
9937	2562	1	If	if	IN
9937	2562	2	the	the	DT
9937	2562	3	bird	bird	NN
9937	2562	4	is	be	VBZ
9937	2562	5	about	about	RB
9937	2562	6	a	a	DT
9937	2562	7	year	year	NN
9937	2562	8	old	old	JJ
9937	2562	9	,	,	,
9937	2562	10	the	the	DT
9937	2562	11	bone	bone	NN
9937	2562	12	will	will	MD
9937	2562	13	be	be	VB
9937	2562	14	brittle	brittle	JJ
9937	2562	15	,	,	,
9937	2562	16	and	and	CC
9937	2562	17	in	in	IN
9937	2562	18	a	a	DT
9937	2562	19	very	very	RB
9937	2562	20	old	old	JJ
9937	2562	21	one	one	NN
9937	2562	22	it	-PRON-	PRP
9937	2562	23	will	will	MD
9937	2562	24	be	be	VB
9937	2562	25	hard	hard	JJ
9937	2562	26	and	and	CC
9937	2562	27	will	will	MD
9937	2562	28	not	not	RB
9937	2562	29	bend	bend	VB
9937	2562	30	.	.	.
9937	2563	1	15	15	CD
9937	2563	2	.	.	.
9937	2564	1	If	if	IN
9937	2564	2	the	the	DT
9937	2564	3	head	head	NN
9937	2564	4	has	have	VBZ
9937	2564	5	been	be	VBN
9937	2564	6	left	leave	VBN
9937	2564	7	on	on	RP
9937	2564	8	,	,	,
9937	2564	9	the	the	DT
9937	2564	10	condition	condition	NN
9937	2564	11	of	of	IN
9937	2564	12	the	the	DT
9937	2564	13	beak	beak	NN
9937	2564	14	is	be	VBZ
9937	2564	15	a	a	DT
9937	2564	16	means	means	NN
9937	2564	17	of	of	IN
9937	2564	18	determining	determine	VBG
9937	2564	19	age	age	NN
9937	2564	20	.	.	.
9937	2565	1	In	in	IN
9937	2565	2	a	a	DT
9937	2565	3	young	young	JJ
9937	2565	4	chicken	chicken	NN
9937	2565	5	,	,	,
9937	2565	6	it	-PRON-	PRP
9937	2565	7	will	will	MD
9937	2565	8	be	be	VB
9937	2565	9	smooth	smooth	JJ
9937	2565	10	and	and	CC
9937	2565	11	unmarred	unmarred	JJ
9937	2565	12	;	;	:
9937	2565	13	in	in	IN
9937	2565	14	an	an	DT
9937	2565	15	old	old	JJ
9937	2565	16	one	one	NN
9937	2565	17	,	,	,
9937	2565	18	it	-PRON-	PRP
9937	2565	19	will	will	MD
9937	2565	20	be	be	VB
9937	2565	21	rough	rough	JJ
9937	2565	22	and	and	CC
9937	2565	23	probably	probably	RB
9937	2565	24	darker	dark	JJR
9937	2565	25	in	in	IN
9937	2565	26	color	color	NN
9937	2565	27	.	.	.
9937	2566	1	If	if	IN
9937	2566	2	the	the	DT
9937	2566	3	feet	foot	NNS
9937	2566	4	have	have	VBP
9937	2566	5	been	be	VBN
9937	2566	6	left	leave	VBN
9937	2566	7	on	on	RP
9937	2566	8	,	,	,
9937	2566	9	they	-PRON-	PRP
9937	2566	10	too	too	RB
9937	2566	11	will	will	MD
9937	2566	12	serve	serve	VB
9937	2566	13	to	to	TO
9937	2566	14	indicate	indicate	VB
9937	2566	15	the	the	DT
9937	2566	16	age	age	NN
9937	2566	17	.	.	.
9937	2567	1	The	the	DT
9937	2567	2	feet	foot	NNS
9937	2567	3	of	of	IN
9937	2567	4	a	a	DT
9937	2567	5	young	young	JJ
9937	2567	6	chicken	chicken	NN
9937	2567	7	are	be	VBP
9937	2567	8	smooth	smooth	JJ
9937	2567	9	and	and	CC
9937	2567	10	soft	soft	JJ
9937	2567	11	;	;	:
9937	2567	12	whereas	whereas	IN
9937	2567	13	,	,	,
9937	2567	14	those	those	DT
9937	2567	15	of	of	IN
9937	2567	16	an	an	DT
9937	2567	17	old	old	JJ
9937	2567	18	bird	bird	NN
9937	2567	19	are	be	VBP
9937	2567	20	rough	rough	JJ
9937	2567	21	,	,	,
9937	2567	22	hard	hard	JJ
9937	2567	23	,	,	,
9937	2567	24	and	and	CC
9937	2567	25	scaly	scaly	NNP
9937	2567	26	.	.	.
9937	2568	1	The	the	DT
9937	2568	2	claws	claws	NN
9937	2568	3	of	of	IN
9937	2568	4	a	a	DT
9937	2568	5	young	young	JJ
9937	2568	6	one	one	NN
9937	2568	7	are	be	VBP
9937	2568	8	short	short	JJ
9937	2568	9	and	and	CC
9937	2568	10	sharp	sharp	JJ
9937	2568	11	;	;	:
9937	2568	12	but	but	CC
9937	2568	13	as	as	IN
9937	2568	14	the	the	DT
9937	2568	15	bird	bird	NN
9937	2568	16	grows	grow	VBZ
9937	2568	17	older	old	JJR
9937	2568	18	they	-PRON-	PRP
9937	2568	19	grow	grow	VBP
9937	2568	20	stronger	strong	JJR
9937	2568	21	and	and	CC
9937	2568	22	become	become	VB
9937	2568	23	blunt	blunt	JJ
9937	2568	24	and	and	CC
9937	2568	25	marred	mar	VBD
9937	2568	26	with	with	IN
9937	2568	27	use	use	NN
9937	2568	28	.	.	.
9937	2569	1	The	the	DT
9937	2569	2	spur	spur	NN
9937	2569	3	,	,	,
9937	2569	4	which	which	WDT
9937	2569	5	is	be	VBZ
9937	2569	6	a	a	DT
9937	2569	7	projection	projection	NN
9937	2569	8	just	just	RB
9937	2569	9	above	above	IN
9937	2569	10	the	the	DT
9937	2569	11	foot	foot	NN
9937	2569	12	on	on	IN
9937	2569	13	the	the	DT
9937	2569	14	back	back	NN
9937	2569	15	of	of	IN
9937	2569	16	each	each	DT
9937	2569	17	leg	leg	NN
9937	2569	18	,	,	,
9937	2569	19	is	be	VBZ
9937	2569	20	small	small	JJ
9937	2569	21	in	in	IN
9937	2569	22	the	the	DT
9937	2569	23	young	young	JJ
9937	2569	24	chicken	chicken	NN
9937	2569	25	,	,	,
9937	2569	26	and	and	CC
9937	2569	27	increases	increase	NNS
9937	2569	28	in	in	IN
9937	2569	29	size	size	NN
9937	2569	30	as	as	IN
9937	2569	31	the	the	DT
9937	2569	32	age	age	NN
9937	2569	33	increases	increase	VBZ
9937	2569	34	.	.	.
9937	2570	1	However	however	RB
9937	2570	2	,	,	,
9937	2570	3	the	the	DT
9937	2570	4	spurs	spur	NNS
9937	2570	5	are	be	VBP
9937	2570	6	more	more	RBR
9937	2570	7	pronounced	pronounced	JJ
9937	2570	8	in	in	IN
9937	2570	9	males	male	NNS
9937	2570	10	than	than	IN
9937	2570	11	in	in	IN
9937	2570	12	females	female	NNS
9937	2570	13	.	.	.
9937	2571	1	16	16	CD
9937	2571	2	.	.	.
9937	2572	1	Another	another	DT
9937	2572	2	way	way	NN
9937	2572	3	of	of	IN
9937	2572	4	telling	tell	VBG
9937	2572	5	the	the	DT
9937	2572	6	age	age	NN
9937	2572	7	of	of	IN
9937	2572	8	dressed	dress	VBN
9937	2572	9	chicken	chicken	NN
9937	2572	10	is	be	VBZ
9937	2572	11	to	to	TO
9937	2572	12	observe	observe	VB
9937	2572	13	the	the	DT
9937	2572	14	skin	skin	NN
9937	2572	15	.	.	.
9937	2573	1	After	after	IN
9937	2573	2	plucking	pluck	VBG
9937	2573	3	,	,	,
9937	2573	4	young	young	JJ
9937	2573	5	birds	bird	NNS
9937	2573	6	usually	usually	RB
9937	2573	7	have	have	VBP
9937	2573	8	some	some	DT
9937	2573	9	pin	pin	NN
9937	2573	10	feathers	feather	NNS
9937	2573	11	left	leave	VBN
9937	2573	12	in	in	IN
9937	2573	13	the	the	DT
9937	2573	14	skin	skin	NN
9937	2573	15	.	.	.
9937	2574	1	_	_	NNP
9937	2574	2	Pin	Pin	NNP
9937	2574	3	feathers	feather	NNS
9937	2574	4	_	_	NNP
9937	2574	5	are	be	VBP
9937	2574	6	small	small	JJ
9937	2574	7	unformed	unformed	JJ
9937	2574	8	feathers	feather	NNS
9937	2574	9	that	that	WDT
9937	2574	10	do	do	VBP
9937	2574	11	not	not	RB
9937	2574	12	pull	pull	VB
9937	2574	13	out	out	RP
9937	2574	14	with	with	IN
9937	2574	15	the	the	DT
9937	2574	16	larger	large	JJR
9937	2574	17	ones	one	NNS
9937	2574	18	.	.	.
9937	2575	1	Older	old	JJR
9937	2575	2	birds	bird	NNS
9937	2575	3	are	be	VBP
9937	2575	4	usually	usually	RB
9937	2575	5	free	free	JJ
9937	2575	6	from	from	IN
9937	2575	7	pin	pin	NN
9937	2575	8	feathers	feather	NNS
9937	2575	9	,	,	,
9937	2575	10	but	but	CC
9937	2575	11	have	have	VBP
9937	2575	12	occasional	occasional	JJ
9937	2575	13	long	long	JJ
9937	2575	14	hairs	hair	NNS
9937	2575	15	remaining	remain	VBG
9937	2575	16	in	in	IN
9937	2575	17	the	the	DT
9937	2575	18	skin	skin	NN
9937	2575	19	after	after	IN
9937	2575	20	the	the	DT
9937	2575	21	feathers	feather	NNS
9937	2575	22	have	have	VBP
9937	2575	23	been	be	VBN
9937	2575	24	plucked	pluck	VBN
9937	2575	25	.	.	.
9937	2576	1	These	these	DT
9937	2576	2	do	do	VBP
9937	2576	3	not	not	RB
9937	2576	4	pull	pull	VB
9937	2576	5	out	out	RP
9937	2576	6	readily	readily	RB
9937	2576	7	and	and	CC
9937	2576	8	must	must	MD
9937	2576	9	be	be	VB
9937	2576	10	singed	singe	VBN
9937	2576	11	off	off	RP
9937	2576	12	when	when	WRB
9937	2576	13	the	the	DT
9937	2576	14	chicken	chicken	NN
9937	2576	15	is	be	VBZ
9937	2576	16	being	be	VBG
9937	2576	17	prepared	prepare	VBN
9937	2576	18	for	for	IN
9937	2576	19	cooking	cooking	NN
9937	2576	20	.	.	.
9937	2577	1	17	17	CD
9937	2577	2	.	.	.
9937	2578	1	DETERMINING	determine	VBG
9937	2578	2	THE	the	DT
9937	2578	3	FRESHNESS	FRESHNESS	NNP
9937	2578	4	OF	of	IN
9937	2578	5	CHICKEN.--There	chicken.--there	NN
9937	2578	6	are	be	VBP
9937	2578	7	a	a	DT
9937	2578	8	number	number	NN
9937	2578	9	of	of	IN
9937	2578	10	points	point	NNS
9937	2578	11	that	that	WDT
9937	2578	12	indicate	indicate	VBP
9937	2578	13	whether	whether	IN
9937	2578	14	or	or	CC
9937	2578	15	not	not	RB
9937	2578	16	a	a	DT
9937	2578	17	chicken	chicken	NN
9937	2578	18	is	be	VBZ
9937	2578	19	fresh	fresh	JJ
9937	2578	20	.	.	.
9937	2579	1	In	in	IN
9937	2579	2	a	a	DT
9937	2579	3	freshly	freshly	RB
9937	2579	4	killed	kill	VBN
9937	2579	5	chicken	chicken	NN
9937	2579	6	,	,	,
9937	2579	7	the	the	DT
9937	2579	8	feet	foot	NNS
9937	2579	9	will	will	MD
9937	2579	10	be	be	VB
9937	2579	11	soft	soft	JJ
9937	2579	12	and	and	CC
9937	2579	13	pliable	pliable	JJ
9937	2579	14	and	and	CC
9937	2579	15	moist	moist	VB
9937	2579	16	to	to	IN
9937	2579	17	the	the	DT
9937	2579	18	touch	touch	NN
9937	2579	19	;	;	:
9937	2579	20	also	also	RB
9937	2579	21	,	,	,
9937	2579	22	the	the	DT
9937	2579	23	head	head	NN
9937	2579	24	will	will	MD
9937	2579	25	be	be	VB
9937	2579	26	unshrunken	unshrunken	JJ
9937	2579	27	and	and	CC
9937	2579	28	the	the	DT
9937	2579	29	eyes	eye	NNS
9937	2579	30	full	full	JJ
9937	2579	31	and	and	CC
9937	2579	32	bright	bright	JJ
9937	2579	33	.	.	.
9937	2580	1	The	the	DT
9937	2580	2	flesh	flesh	NN
9937	2580	3	of	of	IN
9937	2580	4	such	such	PDT
9937	2580	5	a	a	DT
9937	2580	6	chicken	chicken	NN
9937	2580	7	will	will	MD
9937	2580	8	give	give	VB
9937	2580	9	a	a	DT
9937	2580	10	little	little	JJ
9937	2580	11	when	when	WRB
9937	2580	12	pressed	press	VBN
9937	2580	13	,	,	,
9937	2580	14	but	but	CC
9937	2580	15	no	no	DT
9937	2580	16	part	part	NN
9937	2580	17	of	of	IN
9937	2580	18	the	the	DT
9937	2580	19	flesh	flesh	NN
9937	2580	20	should	should	MD
9937	2580	21	be	be	VB
9937	2580	22	softer	soft	JJR
9937	2580	23	than	than	IN
9937	2580	24	another	another	DT
9937	2580	25	.	.	.
9937	2581	1	As	as	IN
9937	2581	2	actual	actual	JJ
9937	2581	3	decomposition	decomposition	NN
9937	2581	4	sets	set	NNS
9937	2581	5	in	in	RP
9937	2581	6	,	,	,
9937	2581	7	the	the	DT
9937	2581	8	skin	skin	NN
9937	2581	9	begins	begin	VBZ
9937	2581	10	to	to	TO
9937	2581	11	discolor	discolor	VB
9937	2581	12	.	.	.
9937	2582	1	The	the	DT
9937	2582	2	first	first	JJ
9937	2582	3	marks	mark	NNS
9937	2582	4	of	of	IN
9937	2582	5	discoloration	discoloration	NN
9937	2582	6	occur	occur	VBP
9937	2582	7	underneath	underneath	IN
9937	2582	8	the	the	DT
9937	2582	9	legs	leg	NNS
9937	2582	10	and	and	CC
9937	2582	11	wings	wing	NNS
9937	2582	12	,	,	,
9937	2582	13	at	at	IN
9937	2582	14	the	the	DT
9937	2582	15	points	point	NNS
9937	2582	16	where	where	WRB
9937	2582	17	they	-PRON-	PRP
9937	2582	18	are	be	VBP
9937	2582	19	attached	attach	VBN
9937	2582	20	to	to	IN
9937	2582	21	the	the	DT
9937	2582	22	body	body	NN
9937	2582	23	.	.	.
9937	2583	1	Any	any	DT
9937	2583	2	dark	dark	JJ
9937	2583	3	or	or	CC
9937	2583	4	greenish	greenish	JJ
9937	2583	5	color	color	NN
9937	2583	6	indicates	indicate	VBZ
9937	2583	7	decomposition	decomposition	NN
9937	2583	8	,	,	,
9937	2583	9	as	as	IN
9937	2583	10	does	do	VBZ
9937	2583	11	also	also	RB
9937	2583	12	any	any	DT
9937	2583	13	slimy	slimy	JJ
9937	2583	14	feeling	feeling	NN
9937	2583	15	of	of	IN
9937	2583	16	the	the	DT
9937	2583	17	skin	skin	NN
9937	2583	18	.	.	.
9937	2584	1	The	the	DT
9937	2584	2	odor	odor	NN
9937	2584	3	given	give	VBN
9937	2584	4	off	off	RP
9937	2584	5	by	by	IN
9937	2584	6	the	the	DT
9937	2584	7	chicken	chicken	NN
9937	2584	8	is	be	VBZ
9937	2584	9	also	also	RB
9937	2584	10	an	an	DT
9937	2584	11	indication	indication	NN
9937	2584	12	of	of	IN
9937	2584	13	freshness	freshness	NN
9937	2584	14	.	.	.
9937	2585	1	Any	any	DT
9937	2585	2	offensive	offensive	JJ
9937	2585	3	odor	odor	NN
9937	2585	4	,	,	,
9937	2585	5	of	of	IN
9937	2585	6	course	course	NN
9937	2585	7	,	,	,
9937	2585	8	means	mean	VBZ
9937	2585	9	that	that	IN
9937	2585	10	the	the	DT
9937	2585	11	flesh	flesh	NN
9937	2585	12	has	have	VBZ
9937	2585	13	become	become	VBN
9937	2585	14	unfit	unfit	JJ
9937	2585	15	for	for	IN
9937	2585	16	food	food	NN
9937	2585	17	.	.	.
9937	2586	1	18	18	CD
9937	2586	2	.	.	.
9937	2587	1	LIVE	live	RB
9937	2587	2	CHICKENS.--Occasionally	CHICKENS.--Occasionally	NNP
9937	2587	3	chickens	chicken	NNS
9937	2587	4	are	be	VBP
9937	2587	5	brought	bring	VBN
9937	2587	6	to	to	IN
9937	2587	7	the	the	DT
9937	2587	8	market	market	NN
9937	2587	9	and	and	CC
9937	2587	10	sold	sell	VBD
9937	2587	11	alive	alive	JJ
9937	2587	12	.	.	.
9937	2588	1	This	this	DT
9937	2588	2	means	mean	VBZ
9937	2588	3	,	,	,
9937	2588	4	of	of	IN
9937	2588	5	course	course	NN
9937	2588	6	,	,	,
9937	2588	7	that	that	IN
9937	2588	8	the	the	DT
9937	2588	9	birds	bird	NNS
9937	2588	10	are	be	VBP
9937	2588	11	subjected	subject	VBN
9937	2588	12	to	to	IN
9937	2588	13	a	a	DT
9937	2588	14	certain	certain	JJ
9937	2588	15	amount	amount	NN
9937	2588	16	of	of	IN
9937	2588	17	fright	fright	JJ
9937	2588	18	and	and	CC
9937	2588	19	needless	needless	JJ
9937	2588	20	cruelty	cruelty	NN
9937	2588	21	and	and	CC
9937	2588	22	that	that	IN
9937	2588	23	the	the	DT
9937	2588	24	work	work	NN
9937	2588	25	of	of	IN
9937	2588	26	slaughtering	slaughtering	NN
9937	2588	27	falls	fall	VBZ
9937	2588	28	to	to	IN
9937	2588	29	the	the	DT
9937	2588	30	purchaser	purchaser	NN
9937	2588	31	.	.	.
9937	2589	1	The	the	DT
9937	2589	2	cost	cost	NN
9937	2589	3	,	,	,
9937	2589	4	however	however	RB
9937	2589	5	,	,	,
9937	2589	6	is	be	VBZ
9937	2589	7	decreased	decrease	VBN
9937	2589	8	a	a	DT
9937	2589	9	few	few	JJ
9937	2589	10	cents	cent	NNS
9937	2589	11	on	on	IN
9937	2589	12	the	the	DT
9937	2589	13	pound	pound	NN
9937	2589	14	.	.	.
9937	2590	1	Such	such	JJ
9937	2590	2	birds	bird	NNS
9937	2590	3	must	must	MD
9937	2590	4	be	be	VB
9937	2590	5	chosen	choose	VBN
9937	2590	6	first	first	RB
9937	2590	7	of	of	IN
9937	2590	8	all	all	DT
9937	2590	9	by	by	IN
9937	2590	10	weight	weight	NN
9937	2590	11	and	and	CC
9937	2590	12	then	then	RB
9937	2590	13	by	by	IN
9937	2590	14	the	the	DT
9937	2590	15	marks	mark	NNS
9937	2590	16	that	that	WDT
9937	2590	17	indicate	indicate	VBP
9937	2590	18	age	age	NN
9937	2590	19	,	,	,
9937	2590	20	which	which	WDT
9937	2590	21	have	have	VBP
9937	2590	22	already	already	RB
9937	2590	23	been	be	VBN
9937	2590	24	given	give	VBN
9937	2590	25	.	.	.
9937	2591	1	SELECTION	selection	VB
9937	2591	2	OF	of	IN
9937	2591	3	POULTRY	poultry	NN
9937	2591	4	OTHER	other	JJ
9937	2591	5	THAN	than	IN
9937	2591	6	CHICKEN	CHICKEN	NNS
9937	2591	7	19	19	CD
9937	2591	8	.	.	.
9937	2592	1	The	the	DT
9937	2592	2	determination	determination	NN
9937	2592	3	of	of	IN
9937	2592	4	quality	quality	NN
9937	2592	5	,	,	,
9937	2592	6	especially	especially	RB
9937	2592	7	freshness	freshness	JJ
9937	2592	8	,	,	,
9937	2592	9	is	be	VBZ
9937	2592	10	much	much	RB
9937	2592	11	the	the	DT
9937	2592	12	same	same	JJ
9937	2592	13	for	for	IN
9937	2592	14	other	other	JJ
9937	2592	15	kinds	kind	NNS
9937	2592	16	of	of	IN
9937	2592	17	poultry	poultry	NN
9937	2592	18	as	as	IN
9937	2592	19	it	-PRON-	PRP
9937	2592	20	is	be	VBZ
9937	2592	21	for	for	IN
9937	2592	22	chicken	chicken	NN
9937	2592	23	.	.	.
9937	2593	1	In	in	IN
9937	2593	2	fact	fact	NN
9937	2593	3	,	,	,
9937	2593	4	the	the	DT
9937	2593	5	same	same	JJ
9937	2593	6	points	point	NNS
9937	2593	7	apply	apply	VBP
9937	2593	8	in	in	IN
9937	2593	9	most	most	JJS
9937	2593	10	cases	case	NNS
9937	2593	11	,	,	,
9937	2593	12	but	but	CC
9937	2593	13	each	each	DT
9937	2593	14	kind	kind	NN
9937	2593	15	seems	seem	VBZ
9937	2593	16	to	to	TO
9937	2593	17	have	have	VB
9937	2593	18	a	a	DT
9937	2593	19	few	few	JJ
9937	2593	20	distinguishing	distinguishing	NN
9937	2593	21	features	feature	NNS
9937	2593	22	,	,	,
9937	2593	23	which	which	WDT
9937	2593	24	are	be	VBP
9937	2593	25	here	here	RB
9937	2593	26	pointed	point	VBN
9937	2593	27	out	out	RP
9937	2593	28	.	.	.
9937	2594	1	20	20	CD
9937	2594	2	.	.	.
9937	2595	1	SELECTION	selection	NN
9937	2595	2	OF	of	IN
9937	2595	3	TURKEYS.--Turkeys	turkeys.--turkey	NNS
9937	2595	4	rank	rank	VBP
9937	2595	5	next	next	RB
9937	2595	6	to	to	IN
9937	2595	7	chickens	chicken	NNS
9937	2595	8	in	in	IN
9937	2595	9	popularity	popularity	NN
9937	2595	10	as	as	IN
9937	2595	11	food	food	NN
9937	2595	12	.	.	.
9937	2596	1	They	-PRON-	PRP
9937	2596	2	are	be	VBP
9937	2596	3	native	native	JJ
9937	2596	4	to	to	IN
9937	2596	5	America	America	NNP
9937	2596	6	and	and	CC
9937	2596	7	are	be	VBP
9937	2596	8	perhaps	perhaps	RB
9937	2596	9	better	well	RBR
9937	2596	10	known	know	VBN
9937	2596	11	here	here	RB
9937	2596	12	than	than	IN
9937	2596	13	in	in	IN
9937	2596	14	foreign	foreign	JJ
9937	2596	15	countries	country	NNS
9937	2596	16	.	.	.
9937	2597	1	Turkey	Turkey	NNP
9937	2597	2	is	be	VBZ
9937	2597	3	a	a	DT
9937	2597	4	much	much	RB
9937	2597	5	more	more	RBR
9937	2597	6	seasonal	seasonal	JJ
9937	2597	7	food	food	NN
9937	2597	8	than	than	IN
9937	2597	9	chicken	chicken	NN
9937	2597	10	,	,	,
9937	2597	11	it	-PRON-	PRP
9937	2597	12	being	be	VBG
9937	2597	13	best	good	JJS
9937	2597	14	in	in	IN
9937	2597	15	the	the	DT
9937	2597	16	fall	fall	NN
9937	2597	17	.	.	.
9937	2598	1	Cold	cold	JJ
9937	2598	2	-	-	HYPH
9937	2598	3	storage	storage	NN
9937	2598	4	turkey	turkey	NN
9937	2598	5	that	that	WDT
9937	2598	6	has	have	VBZ
9937	2598	7	been	be	VBN
9937	2598	8	killed	kill	VBN
9937	2598	9	at	at	IN
9937	2598	10	that	that	DT
9937	2598	11	time	time	NN
9937	2598	12	,	,	,
9937	2598	13	provided	provide	VBN
9937	2598	14	it	-PRON-	PRP
9937	2598	15	is	be	VBZ
9937	2598	16	properly	properly	RB
9937	2598	17	stored	store	VBN
9937	2598	18	and	and	CC
9937	2598	19	cared	care	VBN
9937	2598	20	for	for	IN
9937	2598	21	,	,	,
9937	2598	22	is	be	VBZ
9937	2598	23	better	well	JJR
9937	2598	24	than	than	IN
9937	2598	25	fresh	fresh	JJ
9937	2598	26	turkey	turkey	NNP
9937	2598	27	marketed	market	VBD
9937	2598	28	out	out	IN
9937	2598	29	of	of	IN
9937	2598	30	season	season	NN
9937	2598	31	.	.	.
9937	2599	1	21	21	CD
9937	2599	2	.	.	.
9937	2600	1	The	the	DT
9937	2600	2	age	age	NN
9937	2600	3	of	of	IN
9937	2600	4	a	a	DT
9937	2600	5	turkey	turkey	NN
9937	2600	6	can	can	MD
9937	2600	7	be	be	VB
9937	2600	8	fairly	fairly	RB
9937	2600	9	accurately	accurately	RB
9937	2600	10	told	tell	VBN
9937	2600	11	by	by	IN
9937	2600	12	the	the	DT
9937	2600	13	appearance	appearance	NN
9937	2600	14	of	of	IN
9937	2600	15	its	-PRON-	PRP$
9937	2600	16	feet	foot	NNS
9937	2600	17	.	.	.
9937	2601	1	Very	very	RB
9937	2601	2	young	young	JJ
9937	2601	3	turkeys	turkey	NNS
9937	2601	4	have	have	VBP
9937	2601	5	black	black	JJ
9937	2601	6	feet	foot	NNS
9937	2601	7	,	,	,
9937	2601	8	and	and	CC
9937	2601	9	as	as	IN
9937	2601	10	they	-PRON-	PRP
9937	2601	11	mature	mature	VBP
9937	2601	12	the	the	DT
9937	2601	13	feet	foot	NNS
9937	2601	14	gradually	gradually	RB
9937	2601	15	grow	grow	VBP
9937	2601	16	pink	pink	JJ
9937	2601	17	,	,	,
9937	2601	18	so	so	IN
9937	2601	19	that	that	IN
9937	2601	20	at	at	IN
9937	2601	21	more	more	JJR
9937	2601	22	than	than	IN
9937	2601	23	1	1	CD
9937	2601	24	year	year	NN
9937	2601	25	old	old	JJ
9937	2601	26	the	the	DT
9937	2601	27	feet	foot	NNS
9937	2601	28	will	will	MD
9937	2601	29	be	be	VB
9937	2601	30	found	find	VBN
9937	2601	31	to	to	TO
9937	2601	32	be	be	VB
9937	2601	33	pink	pink	JJ
9937	2601	34	.	.	.
9937	2602	1	However	however	RB
9937	2602	2	,	,	,
9937	2602	3	as	as	IN
9937	2602	4	the	the	DT
9937	2602	5	bird	bird	NN
9937	2602	6	grows	grow	VBZ
9937	2602	7	still	still	RB
9937	2602	8	older	old	JJR
9937	2602	9	,	,	,
9937	2602	10	the	the	DT
9937	2602	11	color	color	NN
9937	2602	12	again	again	RB
9937	2602	13	changes	change	VBZ
9937	2602	14	,	,	,
9937	2602	15	and	and	CC
9937	2602	16	a	a	DT
9937	2602	17	3-year	3-year	CD
9937	2602	18	-	-	HYPH
9937	2602	19	old	old	JJ
9937	2602	20	turkey	turkey	NNP
9937	2602	21	will	will	MD
9937	2602	22	have	have	VB
9937	2602	23	dull	dull	JJ
9937	2602	24	-	-	HYPH
9937	2602	25	gray	gray	JJ
9937	2602	26	or	or	CC
9937	2602	27	blackish	blackish	NN
9937	2602	28	looking	look	VBG
9937	2602	29	feet	foot	NNS
9937	2602	30	.	.	.
9937	2603	1	The	the	DT
9937	2603	2	legs	leg	NNS
9937	2603	3	,	,	,
9937	2603	4	too	too	RB
9937	2603	5	,	,	,
9937	2603	6	serve	serve	VB
9937	2603	7	to	to	TO
9937	2603	8	indicate	indicate	VB
9937	2603	9	the	the	DT
9937	2603	10	age	age	NN
9937	2603	11	of	of	IN
9937	2603	12	turkeys	turkey	NNS
9937	2603	13	.	.	.
9937	2604	1	Those	those	DT
9937	2604	2	of	of	IN
9937	2604	3	a	a	DT
9937	2604	4	young	young	JJ
9937	2604	5	turkey	turkey	NN
9937	2604	6	are	be	VBP
9937	2604	7	smooth	smooth	JJ
9937	2604	8	,	,	,
9937	2604	9	but	but	CC
9937	2604	10	as	as	IN
9937	2604	11	the	the	DT
9937	2604	12	birds	bird	NNS
9937	2604	13	grow	grow	VBP
9937	2604	14	older	old	JJR
9937	2604	15	they	-PRON-	PRP
9937	2604	16	gradually	gradually	RB
9937	2604	17	become	become	VBP
9937	2604	18	rough	rough	JJ
9937	2604	19	and	and	CC
9937	2604	20	scaly	scaly	JJ
9937	2604	21	.	.	.
9937	2605	1	A	a	DT
9937	2605	2	young	young	JJ
9937	2605	3	turkey	turkey	NN
9937	2605	4	will	will	MD
9937	2605	5	have	have	VB
9937	2605	6	spurs	spur	NNS
9937	2605	7	that	that	WDT
9937	2605	8	are	be	VBP
9937	2605	9	only	only	RB
9937	2605	10	slightly	slightly	RB
9937	2605	11	developed	develop	VBN
9937	2605	12	,	,	,
9937	2605	13	whereas	whereas	IN
9937	2605	14	an	an	DT
9937	2605	15	old	old	JJ
9937	2605	16	turkey	turkey	NN
9937	2605	17	will	will	MD
9937	2605	18	have	have	VB
9937	2605	19	long	long	JJ
9937	2605	20	,	,	,
9937	2605	21	sharp	sharp	JJ
9937	2605	22	ones	one	NNS
9937	2605	23	.	.	.
9937	2606	1	22	22	CD
9937	2606	2	.	.	.
9937	2607	1	Turkeys	turkey	NNS
9937	2607	2	are	be	VBP
9937	2607	3	seldom	seldom	RB
9937	2607	4	marketed	market	VBN
9937	2607	5	when	when	WRB
9937	2607	6	they	-PRON-	PRP
9937	2607	7	are	be	VBP
9937	2607	8	very	very	RB
9937	2607	9	young	young	JJ
9937	2607	10	.	.	.
9937	2608	1	But	but	CC
9937	2608	2	in	in	IN
9937	2608	3	spite	spite	NN
9937	2608	4	of	of	IN
9937	2608	5	the	the	DT
9937	2608	6	fact	fact	NN
9937	2608	7	that	that	IN
9937	2608	8	this	this	DT
9937	2608	9	is	be	VBZ
9937	2608	10	occasionally	occasionally	RB
9937	2608	11	done	do	VBN
9937	2608	12	,	,	,
9937	2608	13	the	the	DT
9937	2608	14	mature	mature	JJ
9937	2608	15	birds	bird	NNS
9937	2608	16	are	be	VBP
9937	2608	17	more	more	RBR
9937	2608	18	generally	generally	RB
9937	2608	19	marketed	market	VBN
9937	2608	20	.	.	.
9937	2609	1	Turkeys	turkey	NNS
9937	2609	2	often	often	RB
9937	2609	3	reach	reach	VBP
9937	2609	4	a	a	DT
9937	2609	5	large	large	JJ
9937	2609	6	size	size	NN
9937	2609	7	,	,	,
9937	2609	8	weighing	weigh	VBG
9937	2609	9	as	as	RB
9937	2609	10	much	much	JJ
9937	2609	11	as	as	IN
9937	2609	12	20	20	CD
9937	2609	13	to	to	TO
9937	2609	14	25	25	CD
9937	2609	15	pounds	pound	NNS
9937	2609	16	.	.	.
9937	2610	1	A	a	DT
9937	2610	2	mature	mature	JJ
9937	2610	3	turkey	turkey	NN
9937	2610	4	has	have	VBZ
9937	2610	5	proportionately	proportionately	RB
9937	2610	6	a	a	DT
9937	2610	7	larger	large	JJR
9937	2610	8	amount	amount	NN
9937	2610	9	of	of	IN
9937	2610	10	flesh	flesh	NN
9937	2610	11	and	and	CC
9937	2610	12	a	a	DT
9937	2610	13	smaller	small	JJR
9937	2610	14	amount	amount	NN
9937	2610	15	of	of	IN
9937	2610	16	bone	bone	NN
9937	2610	17	than	than	IN
9937	2610	18	chicken	chicken	NN
9937	2610	19	;	;	:
9937	2610	20	hence	hence	RB
9937	2610	21	,	,	,
9937	2610	22	even	even	RB
9937	2610	23	at	at	IN
9937	2610	24	a	a	DT
9937	2610	25	higher	high	JJR
9937	2610	26	price	price	NN
9937	2610	27	per	per	IN
9937	2610	28	pound	pound	NN
9937	2610	29	,	,	,
9937	2610	30	turkey	turkey	NNP
9937	2610	31	is	be	VBZ
9937	2610	32	fully	fully	RB
9937	2610	33	as	as	RB
9937	2610	34	economical	economical	JJ
9937	2610	35	as	as	IN
9937	2610	36	chicken	chicken	NN
9937	2610	37	.	.	.
9937	2611	1	23	23	CD
9937	2611	2	.	.	.
9937	2612	1	SELECTION	selection	NN
9937	2612	2	OF	of	IN
9937	2612	3	DUCKS.--Ducks	ducks.--duck	NNS
9937	2612	4	probably	probably	RB
9937	2612	5	come	come	VB
9937	2612	6	next	next	RB
9937	2612	7	to	to	IN
9937	2612	8	turkeys	turkey	NNS
9937	2612	9	in	in	IN
9937	2612	10	popularity	popularity	NN
9937	2612	11	for	for	IN
9937	2612	12	table	table	NN
9937	2612	13	use	use	NN
9937	2612	14	.	.	.
9937	2613	1	Young	young	JJ
9937	2613	2	ducks	duck	NNS
9937	2613	3	are	be	VBP
9937	2613	4	sold	sell	VBN
9937	2613	5	in	in	IN
9937	2613	6	the	the	DT
9937	2613	7	market	market	NN
9937	2613	8	during	during	IN
9937	2613	9	the	the	DT
9937	2613	10	summer	summer	NN
9937	2613	11	and	and	CC
9937	2613	12	are	be	VBP
9937	2613	13	called	call	VBN
9937	2613	14	_	_	NNP
9937	2613	15	spring	spring	NN
9937	2613	16	duck	duck	NN
9937	2613	17	_	_	NNP
9937	2613	18	.	.	.
9937	2614	1	The	the	DT
9937	2614	2	mature	mature	JJ
9937	2614	3	ducks	duck	NNS
9937	2614	4	may	may	MD
9937	2614	5	be	be	VB
9937	2614	6	purchased	purchase	VBN
9937	2614	7	at	at	IN
9937	2614	8	any	any	DT
9937	2614	9	time	time	NN
9937	2614	10	during	during	IN
9937	2614	11	the	the	DT
9937	2614	12	year	year	NN
9937	2614	13	,	,	,
9937	2614	14	but	but	CC
9937	2614	15	they	-PRON-	PRP
9937	2614	16	are	be	VBP
9937	2614	17	best	good	JJS
9937	2614	18	in	in	IN
9937	2614	19	the	the	DT
9937	2614	20	winter	winter	NN
9937	2614	21	months	month	NNS
9937	2614	22	.	.	.
9937	2615	1	The	the	DT
9937	2615	2	flexibility	flexibility	NN
9937	2615	3	of	of	IN
9937	2615	4	the	the	DT
9937	2615	5	windpipe	windpipe	NN
9937	2615	6	is	be	VBZ
9937	2615	7	an	an	DT
9937	2615	8	excellent	excellent	JJ
9937	2615	9	test	test	NN
9937	2615	10	for	for	IN
9937	2615	11	the	the	DT
9937	2615	12	age	age	NN
9937	2615	13	of	of	IN
9937	2615	14	ducks	duck	NNS
9937	2615	15	.	.	.
9937	2616	1	In	in	IN
9937	2616	2	the	the	DT
9937	2616	3	young	young	JJ
9937	2616	4	bird	bird	NN
9937	2616	5	,	,	,
9937	2616	6	the	the	DT
9937	2616	7	windpipe	windpipe	NN
9937	2616	8	may	may	MD
9937	2616	9	be	be	VB
9937	2616	10	easily	easily	RB
9937	2616	11	moved	move	VBN
9937	2616	12	;	;	:
9937	2616	13	whereas	whereas	IN
9937	2616	14	,	,	,
9937	2616	15	in	in	IN
9937	2616	16	the	the	DT
9937	2616	17	old	old	JJ
9937	2616	18	one	one	NN
9937	2616	19	,	,	,
9937	2616	20	it	-PRON-	PRP
9937	2616	21	is	be	VBZ
9937	2616	22	stationary	stationary	JJ
9937	2616	23	and	and	CC
9937	2616	24	quite	quite	RB
9937	2616	25	hard	hard	JJ
9937	2616	26	.	.	.
9937	2617	1	The	the	DT
9937	2617	2	meat	meat	NN
9937	2617	3	of	of	IN
9937	2617	4	ducks	duck	NNS
9937	2617	5	is	be	VBZ
9937	2617	6	dark	dark	JJ
9937	2617	7	over	over	IN
9937	2617	8	the	the	DT
9937	2617	9	entire	entire	JJ
9937	2617	10	bird	bird	NN
9937	2617	11	,	,	,
9937	2617	12	and	and	CC
9937	2617	13	the	the	DT
9937	2617	14	greatest	great	JJS
9937	2617	15	amount	amount	NN
9937	2617	16	is	be	VBZ
9937	2617	17	found	find	VBN
9937	2617	18	on	on	IN
9937	2617	19	the	the	DT
9937	2617	20	breast	breast	NN
9937	2617	21	.	.	.
9937	2618	1	Its	-PRON-	PRP$
9937	2618	2	flavor	flavor	NN
9937	2618	3	is	be	VBZ
9937	2618	4	quite	quite	RB
9937	2618	5	typical	typical	JJ
9937	2618	6	,	,	,
9937	2618	7	and	and	CC
9937	2618	8	differs	differ	VBZ
9937	2618	9	very	very	RB
9937	2618	10	much	much	RB
9937	2618	11	from	from	IN
9937	2618	12	turkey	turkey	NNP
9937	2618	13	and	and	CC
9937	2618	14	chicken	chicken	NN
9937	2618	15	.	.	.
9937	2619	1	However	however	RB
9937	2619	2	,	,	,
9937	2619	3	there	there	EX
9937	2619	4	is	be	VBZ
9937	2619	5	a	a	DT
9937	2619	6	comparatively	comparatively	RB
9937	2619	7	small	small	JJ
9937	2619	8	amount	amount	NN
9937	2619	9	of	of	IN
9937	2619	10	meat	meat	NN
9937	2619	11	even	even	RB
9937	2619	12	on	on	IN
9937	2619	13	a	a	DT
9937	2619	14	good	good	JJ
9937	2619	15	-	-	HYPH
9937	2619	16	sized	sized	JJ
9937	2619	17	duck	duck	NN
9937	2619	18	,	,	,
9937	2619	19	and	and	CC
9937	2619	20	it	-PRON-	PRP
9937	2619	21	does	do	VBZ
9937	2619	22	not	not	RB
9937	2619	23	carve	carve	VB
9937	2619	24	to	to	IN
9937	2619	25	very	very	RB
9937	2619	26	good	good	JJ
9937	2619	27	advantage	advantage	NN
9937	2619	28	;	;	:
9937	2619	29	in	in	IN
9937	2619	30	fact	fact	NN
9937	2619	31	,	,	,
9937	2619	32	more	more	JJR
9937	2619	33	persons	person	NNS
9937	2619	34	can	can	MD
9937	2619	35	be	be	VB
9937	2619	36	served	serve	VBN
9937	2619	37	from	from	IN
9937	2619	38	a	a	DT
9937	2619	39	chicken	chicken	NN
9937	2619	40	or	or	CC
9937	2619	41	a	a	DT
9937	2619	42	turkey	turkey	NN
9937	2619	43	of	of	IN
9937	2619	44	the	the	DT
9937	2619	45	same	same	JJ
9937	2619	46	weight	weight	NN
9937	2619	47	.	.	.
9937	2620	1	Young	young	JJ
9937	2620	2	ducks	duck	NNS
9937	2620	3	are	be	VBP
9937	2620	4	rather	rather	RB
9937	2620	5	difficult	difficult	JJ
9937	2620	6	to	to	TO
9937	2620	7	clean	clean	VB
9937	2620	8	,	,	,
9937	2620	9	as	as	IN
9937	2620	10	a	a	DT
9937	2620	11	layer	layer	NN
9937	2620	12	of	of	IN
9937	2620	13	fine	fine	JJ
9937	2620	14	down	down	RB
9937	2620	15	,	,	,
9937	2620	16	which	which	WDT
9937	2620	17	is	be	VBZ
9937	2620	18	not	not	RB
9937	2620	19	easily	easily	RB
9937	2620	20	removed	remove	VBN
9937	2620	21	,	,	,
9937	2620	22	covers	cover	VBZ
9937	2620	23	the	the	DT
9937	2620	24	skin	skin	NN
9937	2620	25	.	.	.
9937	2621	1	24	24	CD
9937	2621	2	.	.	.
9937	2622	1	SELECTION	selection	NN
9937	2622	2	OF	of	IN
9937	2622	3	GEESE.--Geese	GEESE.--Geese	NNS
9937	2622	4	are	be	VBP
9937	2622	5	much	much	RB
9937	2622	6	more	more	RBR
9937	2622	7	commonly	commonly	RB
9937	2622	8	used	use	VBN
9937	2622	9	for	for	IN
9937	2622	10	food	food	NN
9937	2622	11	in	in	IN
9937	2622	12	foreign	foreign	JJ
9937	2622	13	countries	country	NNS
9937	2622	14	than	than	IN
9937	2622	15	in	in	IN
9937	2622	16	America	America	NNP
9937	2622	17	.	.	.
9937	2623	1	Their	-PRON-	PRP$
9937	2623	2	age	age	NN
9937	2623	3	may	may	MD
9937	2623	4	be	be	VB
9937	2623	5	told	tell	VBN
9937	2623	6	in	in	IN
9937	2623	7	the	the	DT
9937	2623	8	same	same	JJ
9937	2623	9	way	way	NN
9937	2623	10	as	as	IN
9937	2623	11	that	that	DT
9937	2623	12	of	of	IN
9937	2623	13	ducks	duck	NNS
9937	2623	14	,	,	,
9937	2623	15	namely	namely	RB
9937	2623	16	,	,	,
9937	2623	17	by	by	IN
9937	2623	18	feeling	feeling	NN
9937	2623	19	of	of	IN
9937	2623	20	the	the	DT
9937	2623	21	windpipe	windpipe	NN
9937	2623	22	.	.	.
9937	2624	1	The	the	DT
9937	2624	2	flesh	flesh	NN
9937	2624	3	is	be	VBZ
9937	2624	4	dark	dark	JJ
9937	2624	5	throughout	throughout	IN
9937	2624	6	and	and	CC
9937	2624	7	rather	rather	RB
9937	2624	8	strongly	strongly	RB
9937	2624	9	flavored	flavor	VBN
9937	2624	10	.	.	.
9937	2625	1	The	the	DT
9937	2625	2	fat	fat	NN
9937	2625	3	is	be	VBZ
9937	2625	4	used	use	VBN
9937	2625	5	quite	quite	RB
9937	2625	6	extensively	extensively	RB
9937	2625	7	for	for	IN
9937	2625	8	cooking	cooking	NN
9937	2625	9	purposes	purpose	NNS
9937	2625	10	,	,	,
9937	2625	11	and	and	CC
9937	2625	12	even	even	RB
9937	2625	13	as	as	IN
9937	2625	14	a	a	DT
9937	2625	15	butter	butter	NN
9937	2625	16	substitute	substitute	NN
9937	2625	17	in	in	IN
9937	2625	18	some	some	DT
9937	2625	19	countries	country	NNS
9937	2625	20	.	.	.
9937	2626	1	Because	because	IN
9937	2626	2	of	of	IN
9937	2626	3	this	this	DT
9937	2626	4	fact	fact	NN
9937	2626	5	,	,	,
9937	2626	6	geese	goose	NNS
9937	2626	7	are	be	VBP
9937	2626	8	generally	generally	RB
9937	2626	9	fattened	fatten	VBN
9937	2626	10	before	before	IN
9937	2626	11	they	-PRON-	PRP
9937	2626	12	are	be	VBP
9937	2626	13	slaughtered	slaughter	VBN
9937	2626	14	,	,	,
9937	2626	15	and	and	CC
9937	2626	16	often	often	RB
9937	2626	17	half	half	PDT
9937	2626	18	the	the	DT
9937	2626	19	weight	weight	NN
9937	2626	20	of	of	IN
9937	2626	21	the	the	DT
9937	2626	22	bird	bird	NN
9937	2626	23	is	be	VBZ
9937	2626	24	fat	fat	JJ
9937	2626	25	.	.	.
9937	2627	1	The	the	DT
9937	2627	2	livers	liver	NNS
9937	2627	3	of	of	IN
9937	2627	4	fattened	fatten	VBN
9937	2627	5	geese	geese	JJ
9937	2627	6	reach	reach	VBP
9937	2627	7	enormous	enormous	JJ
9937	2627	8	proportions	proportion	NNS
9937	2627	9	and	and	CC
9937	2627	10	are	be	VBP
9937	2627	11	considered	consider	VBN
9937	2627	12	a	a	DT
9937	2627	13	delicacy	delicacy	NN
9937	2627	14	.	.	.
9937	2628	1	They	-PRON-	PRP
9937	2628	2	are	be	VBP
9937	2628	3	used	use	VBN
9937	2628	4	for	for	IN
9937	2628	5	_	_	NNP
9937	2628	6	pâté	pâté	NNP
9937	2628	7	de	de	NNP
9937	2628	8	fois	fois	NNP
9937	2628	9	gras	gras	NNP
9937	2628	10	_	_	NNP
9937	2628	11	.	.	.
9937	2629	1	Usually	usually	RB
9937	2629	2	,	,	,
9937	2629	3	this	this	DT
9937	2629	4	is	be	VBZ
9937	2629	5	put	put	VBN
9937	2629	6	up	up	RP
9937	2629	7	in	in	IN
9937	2629	8	jars	jar	NNS
9937	2629	9	and	and	CC
9937	2629	10	brings	bring	VBZ
9937	2629	11	a	a	DT
9937	2629	12	very	very	RB
9937	2629	13	high	high	JJ
9937	2629	14	price	price	NN
9937	2629	15	.	.	.
9937	2630	1	25	25	CD
9937	2630	2	.	.	.
9937	2631	1	SELECTION	selection	NN
9937	2631	2	OF	of	IN
9937	2631	3	PIGEONS.--Pigeons	pigeons.--pigeon	NNS
9937	2631	4	are	be	VBP
9937	2631	5	raised	raise	VBN
9937	2631	6	primarily	primarily	RB
9937	2631	7	for	for	IN
9937	2631	8	their	-PRON-	PRP$
9937	2631	9	use	use	NN
9937	2631	10	as	as	IN
9937	2631	11	_	_	NNP
9937	2631	12	squabs	squabs	NNP
9937	2631	13	_	_	NNP
9937	2631	14	.	.	.
9937	2632	1	These	these	DT
9937	2632	2	are	be	VBP
9937	2632	3	young	young	JJ
9937	2632	4	birds	bird	NNS
9937	2632	5	about	about	RB
9937	2632	6	4	4	CD
9937	2632	7	weeks	week	NNS
9937	2632	8	old	old	JJ
9937	2632	9	,	,	,
9937	2632	10	and	and	CC
9937	2632	11	their	-PRON-	PRP$
9937	2632	12	meat	meat	NN
9937	2632	13	is	be	VBZ
9937	2632	14	tender	tender	JJ
9937	2632	15	and	and	CC
9937	2632	16	agreeable	agreeable	JJ
9937	2632	17	to	to	IN
9937	2632	18	the	the	DT
9937	2632	19	taste	taste	NN
9937	2632	20	.	.	.
9937	2633	1	The	the	DT
9937	2633	2	meat	meat	NN
9937	2633	3	of	of	IN
9937	2633	4	the	the	DT
9937	2633	5	mature	mature	JJ
9937	2633	6	pigeon	pigeon	NN
9937	2633	7	becomes	become	VBZ
9937	2633	8	quite	quite	RB
9937	2633	9	tough	tough	JJ
9937	2633	10	and	and	CC
9937	2633	11	unpalatable	unpalatable	JJ
9937	2633	12	.	.	.
9937	2634	1	The	the	DT
9937	2634	2	breast	breast	NN
9937	2634	3	is	be	VBZ
9937	2634	4	the	the	DT
9937	2634	5	only	only	JJ
9937	2634	6	part	part	NN
9937	2634	7	of	of	IN
9937	2634	8	the	the	DT
9937	2634	9	bird	bird	NN
9937	2634	10	that	that	WDT
9937	2634	11	has	have	VBZ
9937	2634	12	meat	meat	NN
9937	2634	13	on	on	IN
9937	2634	14	it	-PRON-	PRP
9937	2634	15	in	in	IN
9937	2634	16	any	any	DT
9937	2634	17	quantity	quantity	NN
9937	2634	18	,	,	,
9937	2634	19	and	and	CC
9937	2634	20	this	this	DT
9937	2634	21	meat	meat	NN
9937	2634	22	is	be	VBZ
9937	2634	23	slightly	slightly	RB
9937	2634	24	lighter	light	JJR
9937	2634	25	in	in	IN
9937	2634	26	color	color	NN
9937	2634	27	than	than	IN
9937	2634	28	that	that	DT
9937	2634	29	which	which	WDT
9937	2634	30	comes	come	VBZ
9937	2634	31	from	from	IN
9937	2634	32	the	the	DT
9937	2634	33	remainder	remainder	NN
9937	2634	34	of	of	IN
9937	2634	35	the	the	DT
9937	2634	36	body	body	NN
9937	2634	37	.	.	.
9937	2635	1	Midsummer	Midsummer	NNP
9937	2635	2	is	be	VBZ
9937	2635	3	the	the	DT
9937	2635	4	best	good	JJS
9937	2635	5	season	season	NN
9937	2635	6	for	for	IN
9937	2635	7	squabs	squab	NNS
9937	2635	8	,	,	,
9937	2635	9	but	but	CC
9937	2635	10	they	-PRON-	PRP
9937	2635	11	can	can	MD
9937	2635	12	be	be	VB
9937	2635	13	purchased	purchase	VBN
9937	2635	14	at	at	IN
9937	2635	15	other	other	JJ
9937	2635	16	times	time	NNS
9937	2635	17	of	of	IN
9937	2635	18	the	the	DT
9937	2635	19	year	year	NN
9937	2635	20	.	.	.
9937	2636	1	The	the	DT
9937	2636	2	cost	cost	NN
9937	2636	3	of	of	IN
9937	2636	4	squabs	squab	NNS
9937	2636	5	is	be	VBZ
9937	2636	6	too	too	RB
9937	2636	7	high	high	JJ
9937	2636	8	to	to	TO
9937	2636	9	allow	allow	VB
9937	2636	10	them	-PRON-	PRP
9937	2636	11	to	to	TO
9937	2636	12	be	be	VB
9937	2636	13	used	use	VBN
9937	2636	14	extensively	extensively	RB
9937	2636	15	as	as	IN
9937	2636	16	a	a	DT
9937	2636	17	food	food	NN
9937	2636	18	in	in	IN
9937	2636	19	the	the	DT
9937	2636	20	ordinary	ordinary	JJ
9937	2636	21	household	household	NN
9937	2636	22	.	.	.
9937	2637	1	TABLE	TABLE	NNS
9937	2637	2	I	-PRON-	PRP
9937	2637	3	GUIDE	GUIDE	VBZ
9937	2637	4	TO	to	IN
9937	2637	5	THE	the	DT
9937	2637	6	SELECTION	SELECTION	NNP
9937	2637	7	OF	of	IN
9937	2637	8	POULTRY	POULTRY	NNP
9937	2637	9	Market	Market	NNP
9937	2637	10	Name	Name	NNP
9937	2637	11	Weight	Weight	NNP
9937	2637	12	Age	Age	NNP
9937	2637	13	Season	Season	NNP
9937	2637	14	Pounds	Pounds	NNP
9937	2637	15	Squab	Squab	NNP
9937	2637	16	broiler	broiler	NN
9937	2637	17	3/4	3/4	CD
9937	2637	18	to	to	IN
9937	2637	19	1	1	CD
9937	2637	20	-	-	SYM
9937	2637	21	1/4	1/4	CD
9937	2637	22	6	6	CD
9937	2637	23	to	to	TO
9937	2637	24	8	8	CD
9937	2637	25	wk	wk	NN
9937	2637	26	.	.	.
9937	2638	1	April	April	NNP
9937	2638	2	to	to	IN
9937	2638	3	July	July	NNP
9937	2638	4	Broiler	Broiler	NNP
9937	2638	5	1	1	CD
9937	2638	6	-	-	SYM
9937	2638	7	1/2	1/2	CD
9937	2638	8	to	to	IN
9937	2638	9	2	2	CD
9937	2638	10	2	2	CD
9937	2638	11	to	to	TO
9937	2638	12	4	4	CD
9937	2638	13	mo	mo	NN
9937	2638	14	.	.	.
9937	2639	1	May	May	MD
9937	2639	2	to	to	IN
9937	2639	3	Sept.	September	NNP
9937	2639	4	Frying	Frying	NNP
9937	2639	5	chicken	chicken	NN
9937	2639	6	2	2	CD
9937	2639	7	-	-	SYM
9937	2639	8	1/2	1/2	CD
9937	2639	9	to	to	IN
9937	2639	10	3	3	CD
9937	2639	11	6	6	CD
9937	2639	12	mo	mo	NN
9937	2639	13	.	.	.
9937	2640	1	June	June	NNP
9937	2640	2	to	to	IN
9937	2640	3	Oct.	October	NNP
9937	2640	4	Roasting	Roasting	NNP
9937	2640	5	chicken	chicken	NN
9937	2640	6	3	3	CD
9937	2640	7	to	to	IN
9937	2640	8	6	6	CD
9937	2640	9	6	6	CD
9937	2640	10	mo	mo	NN
9937	2640	11	.	.	.
9937	2641	1	to	to	IN
9937	2641	2	1	1	CD
9937	2641	3	yr	yr	NN
9937	2641	4	.	.	.
9937	2641	5	All	all	DT
9937	2641	6	Year	Year	NNP
9937	2641	7	Fowl	Fowl	NNP
9937	2641	8	4	4	CD
9937	2641	9	to	to	TO
9937	2641	10	5	5	CD
9937	2641	11	over	over	IN
9937	2641	12	1	1	CD
9937	2641	13	yr	yr	NN
9937	2641	14	.	.	.
9937	2641	15	All	all	DT
9937	2641	16	Year	Year	NNP
9937	2641	17	Capon	Capon	NNP
9937	2641	18	6	6	CD
9937	2641	19	to	to	IN
9937	2641	20	10	10	CD
9937	2641	21	6	6	CD
9937	2641	22	to	to	TO
9937	2641	23	8	8	CD
9937	2641	24	wk	wk	NN
9937	2641	25	.	.	.
9937	2642	1	May	May	MD
9937	2642	2	to	to	IN
9937	2642	3	Sept.	September	NNP
9937	2642	4	Turkey	Turkey	NNP
9937	2642	5	broiler	broiler	NN
9937	2642	6	1	1	CD
9937	2642	7	-	-	SYM
9937	2642	8	1/2	1/2	CD
9937	2642	9	to	to	IN
9937	2642	10	4	4	CD
9937	2642	11	2	2	CD
9937	2642	12	to	to	TO
9937	2642	13	4	4	CD
9937	2642	14	mo	mo	NN
9937	2642	15	.	.	.
9937	2643	1	June	June	NNP
9937	2643	2	to	to	IN
9937	2643	3	Sept.	September	NNP
9937	2643	4	Roasting	Roasting	NNP
9937	2643	5	turkey	turkey	NN
9937	2643	6	8	8	CD
9937	2643	7	to	to	IN
9937	2643	8	25	25	CD
9937	2643	9	6	6	CD
9937	2643	10	mo	mo	NN
9937	2643	11	.	.	.
9937	2644	1	to	to	IN
9937	2644	2	3	3	CD
9937	2644	3	yr	yr	NN
9937	2644	4	.	.	.
9937	2644	5	Oct.	October	NNP
9937	2644	6	to	to	IN
9937	2644	7	Jan.	January	NNP
9937	2644	8	Spring	Spring	NNP
9937	2644	9	Duck	Duck	NNP
9937	2644	10	1	1	CD
9937	2644	11	-	-	SYM
9937	2644	12	1/2	1/2	CD
9937	2644	13	to	to	IN
9937	2644	14	2	2	CD
9937	2644	15	-	-	SYM
9937	2644	16	1/2	1/2	CD
9937	2644	17	2	2	CD
9937	2644	18	to	to	TO
9937	2644	19	6	6	CD
9937	2644	20	mo	mo	NN
9937	2644	21	.	.	.
9937	2645	1	May	May	MD
9937	2645	2	to	to	IN
9937	2645	3	Dec.	December	NNP
9937	2645	4	Roasting	Roasting	NNP
9937	2645	5	Duck	Duck	NNP
9937	2645	6	4	4	CD
9937	2645	7	to	to	TO
9937	2645	8	8	8	CD
9937	2645	9	6	6	CD
9937	2645	10	mo	mo	NN
9937	2645	11	.	.	.
9937	2646	1	to	to	IN
9937	2646	2	1	1	CD
9937	2646	3	yr	yr	NN
9937	2646	4	.	.	.
9937	2646	5	Best	well	RBS
9937	2646	6	in	in	IN
9937	2646	7	winter	winter	NN
9937	2646	8	Green	Green	NNP
9937	2646	9	goose	goose	NN
9937	2646	10	1	1	CD
9937	2646	11	-	-	SYM
9937	2646	12	1/2	1/2	CD
9937	2646	13	to	to	IN
9937	2646	14	2	2	CD
9937	2646	15	-	-	SYM
9937	2646	16	1/2	1/2	CD
9937	2646	17	2	2	CD
9937	2646	18	to	to	TO
9937	2646	19	6	6	CD
9937	2646	20	mo	mo	NN
9937	2646	21	.	.	.
9937	2647	1	May	May	MD
9937	2647	2	to	to	IN
9937	2647	3	Dec.	December	NNP
9937	2647	4	Roasting	Roasting	NNP
9937	2647	5	goose	goose	NN
9937	2647	6	4	4	CD
9937	2647	7	to	to	TO
9937	2647	8	8	8	CD
9937	2647	9	6	6	CD
9937	2647	10	mo	mo	NN
9937	2647	11	.	.	.
9937	2648	1	to	to	IN
9937	2648	2	1	1	CD
9937	2648	3	yr	yr	NN
9937	2648	4	.	.	.
9937	2648	5	Oct.	October	NNP
9937	2648	6	to	to	IN
9937	2648	7	Mar.	March	NNP
9937	2649	1	Squab	squab	NN
9937	2649	2	1/2	1/2	CD
9937	2649	3	to	to	IN
9937	2649	4	3/4	3/4	CD
9937	2649	5	4	4	CD
9937	2649	6	wk	wk	CD
9937	2649	7	.	.	.
9937	2650	1	June	June	NNP
9937	2650	2	to	to	IN
9937	2650	3	Sept.	September	NNP
9937	2651	1	Guinea	Guinea	NNP
9937	2651	2	hen	hen	NN
9937	2651	3	broiler	broiler	NN
9937	2651	4	1	1	CD
9937	2651	5	to	to	IN
9937	2651	6	2	2	CD
9937	2651	7	2	2	CD
9937	2651	8	to	to	TO
9937	2651	9	4	4	CD
9937	2651	10	mo	mo	NN
9937	2651	11	.	.	.
9937	2652	1	Aug.	August	NNP
9937	2652	2	to	to	IN
9937	2652	3	Nov.	November	NNP
9937	2653	1	Guinea	Guinea	NNP
9937	2653	2	fowl	fowl	VBP
9937	2653	3	3	3	CD
9937	2653	4	to	to	TO
9937	2653	5	5	5	CD
9937	2653	6	6	6	CD
9937	2653	7	mo	mo	NN
9937	2653	8	.	.	.
9937	2654	1	to	to	IN
9937	2654	2	1	1	CD
9937	2654	3	yr	yr	NN
9937	2654	4	.	.	.
9937	2654	5	Oct.	October	NNP
9937	2654	6	to	to	IN
9937	2654	7	Mar.	March	NNP
9937	2655	1	26	26	CD
9937	2655	2	.	.	.
9937	2656	1	SELECTION	selection	NN
9937	2656	2	OF	of	IN
9937	2656	3	GUINEA	GUINEA	NNP
9937	2656	4	FOWLS.--Guinea	FOWLS.--Guinea	NNP
9937	2656	5	fowls	fowl	NNS
9937	2656	6	are	be	VBP
9937	2656	7	coming	come	VBG
9937	2656	8	into	into	IN
9937	2656	9	common	common	JJ
9937	2656	10	use	use	NN
9937	2656	11	as	as	IN
9937	2656	12	food	food	NN
9937	2656	13	.	.	.
9937	2657	1	The	the	DT
9937	2657	2	young	young	JJ
9937	2657	3	birds	bird	NNS
9937	2657	4	are	be	VBP
9937	2657	5	preferable	preferable	JJ
9937	2657	6	to	to	IN
9937	2657	7	the	the	DT
9937	2657	8	older	old	JJR
9937	2657	9	ones	one	NNS
9937	2657	10	.	.	.
9937	2658	1	They	-PRON-	PRP
9937	2658	2	are	be	VBP
9937	2658	3	ready	ready	JJ
9937	2658	4	for	for	IN
9937	2658	5	the	the	DT
9937	2658	6	market	market	NN
9937	2658	7	in	in	IN
9937	2658	8	early	early	JJ
9937	2658	9	autumn	autumn	NN
9937	2658	10	,	,	,
9937	2658	11	while	while	IN
9937	2658	12	the	the	DT
9937	2658	13	old	old	JJ
9937	2658	14	birds	bird	NNS
9937	2658	15	may	may	MD
9937	2658	16	be	be	VB
9937	2658	17	procured	procure	VBN
9937	2658	18	at	at	IN
9937	2658	19	any	any	DT
9937	2658	20	time	time	NN
9937	2658	21	.	.	.
9937	2659	1	The	the	DT
9937	2659	2	breast	breast	NN
9937	2659	3	meat	meat	NN
9937	2659	4	of	of	IN
9937	2659	5	guinea	guinea	NN
9937	2659	6	fowls	fowl	NNS
9937	2659	7	is	be	VBZ
9937	2659	8	almost	almost	RB
9937	2659	9	as	as	RB
9937	2659	10	light	light	JJ
9937	2659	11	as	as	IN
9937	2659	12	that	that	DT
9937	2659	13	of	of	IN
9937	2659	14	chicken	chicken	NN
9937	2659	15	,	,	,
9937	2659	16	but	but	CC
9937	2659	17	all	all	PDT
9937	2659	18	the	the	DT
9937	2659	19	meat	meat	NN
9937	2659	20	of	of	IN
9937	2659	21	this	this	DT
9937	2659	22	bird	bird	NN
9937	2659	23	has	have	VBZ
9937	2659	24	a	a	DT
9937	2659	25	gamy	gamy	JJ
9937	2659	26	taste	taste	NN
9937	2659	27	,	,	,
9937	2659	28	which	which	WDT
9937	2659	29	is	be	VBZ
9937	2659	30	absent	absent	JJ
9937	2659	31	in	in	IN
9937	2659	32	the	the	DT
9937	2659	33	chicken	chicken	NN
9937	2659	34	.	.	.
9937	2660	1	If	if	IN
9937	2660	2	this	this	DT
9937	2660	3	particular	particular	JJ
9937	2660	4	flavor	flavor	NN
9937	2660	5	is	be	VBZ
9937	2660	6	much	much	RB
9937	2660	7	desired	desire	VBN
9937	2660	8	,	,	,
9937	2660	9	it	-PRON-	PRP
9937	2660	10	may	may	MD
9937	2660	11	be	be	VB
9937	2660	12	developed	develop	VBN
9937	2660	13	to	to	TO
9937	2660	14	even	even	RB
9937	2660	15	a	a	DT
9937	2660	16	greater	great	JJR
9937	2660	17	degree	degree	NN
9937	2660	18	by	by	IN
9937	2660	19	allowing	allow	VBG
9937	2660	20	the	the	DT
9937	2660	21	bird	bird	NN
9937	2660	22	to	to	TO
9937	2660	23	hang	hang	VB
9937	2660	24	after	after	IN
9937	2660	25	killing	kill	VBG
9937	2660	26	until	until	IN
9937	2660	27	the	the	DT
9937	2660	28	meat	meat	NN
9937	2660	29	begins	begin	VBZ
9937	2660	30	to	to	TO
9937	2660	31	"	"	``
9937	2660	32	turn	turn	VB
9937	2660	33	,	,	,
9937	2660	34	"	"	''
9937	2660	35	that	that	RB
9937	2660	36	is	is	RB
9937	2660	37	,	,	,
9937	2660	38	become	become	VB
9937	2660	39	"	"	``
9937	2660	40	high	high	JJ
9937	2660	41	.	.	.
9937	2660	42	"	"	''
9937	2661	1	Such	such	JJ
9937	2661	2	meat	meat	NN
9937	2661	3	,	,	,
9937	2661	4	however	however	RB
9937	2661	5	,	,	,
9937	2661	6	is	be	VBZ
9937	2661	7	not	not	RB
9937	2661	8	usually	usually	RB
9937	2661	9	desirable	desirable	JJ
9937	2661	10	in	in	IN
9937	2661	11	the	the	DT
9937	2661	12	ordinary	ordinary	JJ
9937	2661	13	menu	menu	NN
9937	2661	14	.	.	.
9937	2662	1	27	27	CD
9937	2662	2	.	.	.
9937	2663	1	SELECTION	selection	NN
9937	2663	2	OF	of	IN
9937	2663	3	PHEASANT	pheasant	NN
9937	2663	4	,	,	,
9937	2663	5	PARTRIDGE	PARTRIDGE	NNP
9937	2663	6	,	,	,
9937	2663	7	AND	and	CC
9937	2663	8	QUAIL.--Pheasant	quail.--pheasant	NN
9937	2663	9	,	,	,
9937	2663	10	partridge	partridge	NN
9937	2663	11	,	,	,
9937	2663	12	and	and	CC
9937	2663	13	quail	quail	NN
9937	2663	14	are	be	VBP
9937	2663	15	usually	usually	RB
9937	2663	16	considered	consider	VBN
9937	2663	17	game	game	NN
9937	2663	18	birds	bird	NNS
9937	2663	19	,	,	,
9937	2663	20	but	but	CC
9937	2663	21	certain	certain	JJ
9937	2663	22	varieties	variety	NNS
9937	2663	23	are	be	VBP
9937	2663	24	being	be	VBG
9937	2663	25	extensively	extensively	RB
9937	2663	26	domesticated	domesticate	VBN
9937	2663	27	and	and	CC
9937	2663	28	bred	breed	VBN
9937	2663	29	for	for	IN
9937	2663	30	market	market	NN
9937	2663	31	.	.	.
9937	2664	1	Such	such	JJ
9937	2664	2	birds	bird	NNS
9937	2664	3	are	be	VBP
9937	2664	4	small	small	JJ
9937	2664	5	and	and	CC
9937	2664	6	are	be	VBP
9937	2664	7	used	use	VBN
9937	2664	8	more	more	RBR
9937	2664	9	in	in	IN
9937	2664	10	the	the	DT
9937	2664	11	nature	nature	NN
9937	2664	12	of	of	IN
9937	2664	13	a	a	DT
9937	2664	14	delicacy	delicacy	NN
9937	2664	15	than	than	IN
9937	2664	16	as	as	IN
9937	2664	17	a	a	DT
9937	2664	18	common	common	JJ
9937	2664	19	article	article	NN
9937	2664	20	of	of	IN
9937	2664	21	food	food	NN
9937	2664	22	.	.	.
9937	2665	1	28	28	CD
9937	2665	2	.	.	.
9937	2666	1	TABLE	TABLE	NNS
9937	2666	2	OF	of	IN
9937	2666	3	POULTRY	poultry	NN
9937	2666	4	AND	and	CC
9937	2666	5	GAME.--In	GAME.--In	NNP
9937	2666	6	Table	Table	NNP
9937	2666	7	I	-PRON-	PRP
9937	2666	8	are	be	VBP
9937	2666	9	given	give	VBN
9937	2666	10	the	the	DT
9937	2666	11	market	market	NN
9937	2666	12	names	name	NNS
9937	2666	13	of	of	IN
9937	2666	14	the	the	DT
9937	2666	15	various	various	JJ
9937	2666	16	kinds	kind	NNS
9937	2666	17	of	of	IN
9937	2666	18	poultry	poultry	NN
9937	2666	19	and	and	CC
9937	2666	20	game	game	NN
9937	2666	21	birds	bird	NNS
9937	2666	22	,	,	,
9937	2666	23	as	as	RB
9937	2666	24	well	well	RB
9937	2666	25	as	as	IN
9937	2666	26	the	the	DT
9937	2666	27	corresponding	corresponding	JJ
9937	2666	28	age	age	NN
9937	2666	29	,	,	,
9937	2666	30	the	the	DT
9937	2666	31	weight	weight	NN
9937	2666	32	,	,	,
9937	2666	33	and	and	CC
9937	2666	34	the	the	DT
9937	2666	35	season	season	NN
9937	2666	36	of	of	IN
9937	2666	37	the	the	DT
9937	2666	38	year	year	NN
9937	2666	39	when	when	WRB
9937	2666	40	they	-PRON-	PRP
9937	2666	41	are	be	VBP
9937	2666	42	most	most	RBS
9937	2666	43	desirable	desirable	JJ
9937	2666	44	.	.	.
9937	2667	1	This	this	DT
9937	2667	2	table	table	NN
9937	2667	3	will	will	MD
9937	2667	4	serve	serve	VB
9937	2667	5	as	as	IN
9937	2667	6	a	a	DT
9937	2667	7	guide	guide	NN
9937	2667	8	in	in	IN
9937	2667	9	selecting	select	VBG
9937	2667	10	poultry	poultry	NN
9937	2667	11	that	that	WDT
9937	2667	12	is	be	VBZ
9937	2667	13	to	to	TO
9937	2667	14	be	be	VB
9937	2667	15	used	use	VBN
9937	2667	16	as	as	IN
9937	2667	17	food	food	NN
9937	2667	18	.	.	.
9937	2668	1	COMPOSITION	composition	NN
9937	2668	2	OF	of	IN
9937	2668	3	POULTRY	POULTRY	NNP
9937	2668	4	29	29	CD
9937	2668	5	.	.	.
9937	2669	1	The	the	DT
9937	2669	2	composition	composition	NN
9937	2669	3	of	of	IN
9937	2669	4	poultry	poultry	NN
9937	2669	5	is	be	VBZ
9937	2669	6	very	very	RB
9937	2669	7	similar	similar	JJ
9937	2669	8	to	to	IN
9937	2669	9	that	that	DT
9937	2669	10	of	of	IN
9937	2669	11	meats	meat	NNS
9937	2669	12	.	.	.
9937	2670	1	In	in	IN
9937	2670	2	fact	fact	NN
9937	2670	3	,	,	,
9937	2670	4	poultry	poultry	NN
9937	2670	5	is	be	VBZ
9937	2670	6	composed	compose	VBN
9937	2670	7	of	of	IN
9937	2670	8	protein	protein	NN
9937	2670	9	,	,	,
9937	2670	10	fat	fat	NN
9937	2670	11	,	,	,
9937	2670	12	water	water	NN
9937	2670	13	,	,	,
9937	2670	14	mineral	mineral	NN
9937	2670	15	salts	salt	NNS
9937	2670	16	,	,	,
9937	2670	17	and	and	CC
9937	2670	18	extractives	extractive	NNS
9937	2670	19	that	that	WDT
9937	2670	20	do	do	VBP
9937	2670	21	not	not	RB
9937	2670	22	differ	differ	VB
9937	2670	23	materially	materially	RB
9937	2670	24	from	from	IN
9937	2670	25	those	those	DT
9937	2670	26	found	find	VBN
9937	2670	27	in	in	IN
9937	2670	28	meats	meat	NNS
9937	2670	29	.	.	.
9937	2671	1	The	the	DT
9937	2671	2	protein	protein	NN
9937	2671	3	,	,	,
9937	2671	4	which	which	WDT
9937	2671	5	usually	usually	RB
9937	2671	6	varies	vary	VBZ
9937	2671	7	from	from	IN
9937	2671	8	15	15	CD
9937	2671	9	to	to	TO
9937	2671	10	20	20	CD
9937	2671	11	per	per	NN
9937	2671	12	cent	cent	NN
9937	2671	13	.	.	.
9937	2671	14	,	,	,
9937	2671	15	is	be	VBZ
9937	2671	16	a	a	DT
9937	2671	17	much	much	RB
9937	2671	18	more	more	RBR
9937	2671	19	constant	constant	JJ
9937	2671	20	factor	factor	NN
9937	2671	21	than	than	IN
9937	2671	22	the	the	DT
9937	2671	23	fat	fat	NN
9937	2671	24	,	,	,
9937	2671	25	which	which	WDT
9937	2671	26	varies	vary	VBZ
9937	2671	27	from	from	IN
9937	2671	28	8	8	CD
9937	2671	29	to	to	TO
9937	2671	30	40	40	CD
9937	2671	31	per	per	NN
9937	2671	32	cent	cent	NN
9937	2671	33	.	.	.
9937	2672	1	This	this	DT
9937	2672	2	variation	variation	NN
9937	2672	3	,	,	,
9937	2672	4	of	of	IN
9937	2672	5	course	course	NN
9937	2672	6	,	,	,
9937	2672	7	makes	make	VBZ
9937	2672	8	the	the	DT
9937	2672	9	total	total	JJ
9937	2672	10	food	food	NN
9937	2672	11	value	value	NN
9937	2672	12	high	high	JJ
9937	2672	13	in	in	IN
9937	2672	14	some	some	DT
9937	2672	15	kinds	kind	NNS
9937	2672	16	of	of	IN
9937	2672	17	poultry	poultry	NN
9937	2672	18	and	and	CC
9937	2672	19	low	low	JJ
9937	2672	20	in	in	IN
9937	2672	21	others	other	NNS
9937	2672	22	.	.	.
9937	2673	1	For	for	IN
9937	2673	2	instance	instance	NN
9937	2673	3	,	,	,
9937	2673	4	in	in	IN
9937	2673	5	a	a	DT
9937	2673	6	young	young	JJ
9937	2673	7	broiler	broiler	NN
9937	2673	8	that	that	WDT
9937	2673	9	has	have	VBZ
9937	2673	10	not	not	RB
9937	2673	11	been	be	VBN
9937	2673	12	fattened	fatten	VBN
9937	2673	13	,	,	,
9937	2673	14	the	the	DT
9937	2673	15	food	food	NN
9937	2673	16	value	value	NN
9937	2673	17	is	be	VBZ
9937	2673	18	extremely	extremely	RB
9937	2673	19	low	low	JJ
9937	2673	20	;	;	:
9937	2673	21	whereas	whereas	IN
9937	2673	22	,	,	,
9937	2673	23	in	in	IN
9937	2673	24	a	a	DT
9937	2673	25	mature	mature	JJ
9937	2673	26	well	well	RB
9937	2673	27	-	-	HYPH
9937	2673	28	fattened	fatten	VBN
9937	2673	29	bird	bird	NN
9937	2673	30	,	,	,
9937	2673	31	such	such	JJ
9937	2673	32	as	as	IN
9937	2673	33	a	a	DT
9937	2673	34	goose	goose	NN
9937	2673	35	,	,	,
9937	2673	36	which	which	WDT
9937	2673	37	increases	increase	VBZ
9937	2673	38	very	very	RB
9937	2673	39	markedly	markedly	RB
9937	2673	40	in	in	IN
9937	2673	41	fatty	fatty	NN
9937	2673	42	tissue	tissue	NN
9937	2673	43	after	after	IN
9937	2673	44	reaching	reach	VBG
9937	2673	45	maturity	maturity	NN
9937	2673	46	,	,	,
9937	2673	47	it	-PRON-	PRP
9937	2673	48	is	be	VBZ
9937	2673	49	extremely	extremely	RB
9937	2673	50	high	high	JJ
9937	2673	51	.	.	.
9937	2674	1	A	a	DT
9937	2674	2	factor	factor	NN
9937	2674	3	that	that	WDT
9937	2674	4	detracts	detract	VBZ
9937	2674	5	considerably	considerably	RB
9937	2674	6	from	from	IN
9937	2674	7	the	the	DT
9937	2674	8	edible	edible	JJ
9937	2674	9	portion	portion	NN
9937	2674	10	of	of	IN
9937	2674	11	poultry	poultry	NN
9937	2674	12	is	be	VBZ
9937	2674	13	the	the	DT
9937	2674	14	waste	waste	NN
9937	2674	15	material	material	NN
9937	2674	16	,	,	,
9937	2674	17	or	or	CC
9937	2674	18	refuse	refuse	NN
9937	2674	19	.	.	.
9937	2675	1	This	this	DT
9937	2675	2	consists	consist	VBZ
9937	2675	3	of	of	IN
9937	2675	4	the	the	DT
9937	2675	5	bones	bone	NNS
9937	2675	6	,	,	,
9937	2675	7	cartilage	cartilage	NN
9937	2675	8	,	,	,
9937	2675	9	head	head	NN
9937	2675	10	,	,	,
9937	2675	11	feet	foot	NNS
9937	2675	12	,	,	,
9937	2675	13	and	and	CC
9937	2675	14	entrails	entrail	NNS
9937	2675	15	,	,	,
9937	2675	16	or	or	CC
9937	2675	17	inedible	inedible	JJ
9937	2675	18	internal	internal	JJ
9937	2675	19	organs	organ	NNS
9937	2675	20	.	.	.
9937	2676	1	The	the	DT
9937	2676	2	greater	great	JJR
9937	2676	3	the	the	DT
9937	2676	4	proportion	proportion	NN
9937	2676	5	of	of	IN
9937	2676	6	such	such	JJ
9937	2676	7	waste	waste	NN
9937	2676	8	material	material	NN
9937	2676	9	,	,	,
9937	2676	10	the	the	DT
9937	2676	11	more	more	RBR
9937	2676	12	the	the	DT
9937	2676	13	total	total	JJ
9937	2676	14	nutritive	nutritive	JJ
9937	2676	15	value	value	NN
9937	2676	16	of	of	IN
9937	2676	17	the	the	DT
9937	2676	18	flesh	flesh	NN
9937	2676	19	is	be	VBZ
9937	2676	20	reduced	reduce	VBN
9937	2676	21	.	.	.
9937	2677	1	It	-PRON-	PRP
9937	2677	2	is	be	VBZ
9937	2677	3	claimed	claim	VBN
9937	2677	4	that	that	IN
9937	2677	5	birds	bird	NNS
9937	2677	6	that	that	WDT
9937	2677	7	have	have	VBP
9937	2677	8	light	light	JJ
9937	2677	9	-	-	HYPH
9937	2677	10	colored	color	VBN
9937	2677	11	flesh	flesh	NN
9937	2677	12	do	do	VBP
9937	2677	13	not	not	RB
9937	2677	14	become	become	VB
9937	2677	15	so	so	RB
9937	2677	16	fat	fat	JJ
9937	2677	17	as	as	IN
9937	2677	18	those	those	DT
9937	2677	19	which	which	WDT
9937	2677	20	have	have	VBP
9937	2677	21	dark	dark	JJ
9937	2677	22	flesh	flesh	NN
9937	2677	23	.	.	.
9937	2678	1	This	this	DT
9937	2678	2	,	,	,
9937	2678	3	of	of	IN
9937	2678	4	course	course	NN
9937	2678	5	,	,	,
9937	2678	6	makes	make	VBZ
9937	2678	7	their	-PRON-	PRP$
9937	2678	8	nutritive	nutritive	JJ
9937	2678	9	value	value	NN
9937	2678	10	less	less	RBR
9937	2678	11	,	,	,
9937	2678	12	because	because	IN
9937	2678	13	the	the	DT
9937	2678	14	fat	fat	NN
9937	2678	15	of	of	IN
9937	2678	16	poultry	poultry	NN
9937	2678	17	is	be	VBZ
9937	2678	18	what	what	WP
9937	2678	19	serves	serve	VBZ
9937	2678	20	to	to	TO
9937	2678	21	supply	supply	VB
9937	2678	22	a	a	DT
9937	2678	23	large	large	JJ
9937	2678	24	part	part	NN
9937	2678	25	of	of	IN
9937	2678	26	the	the	DT
9937	2678	27	nutrition	nutrition	NN
9937	2678	28	.	.	.
9937	2679	1	There	there	EX
9937	2679	2	is	be	VBZ
9937	2679	3	no	no	DT
9937	2679	4	particular	particular	JJ
9937	2679	5	difference	difference	NN
9937	2679	6	,	,	,
9937	2679	7	as	as	IN
9937	2679	8	is	be	VBZ
9937	2679	9	commonly	commonly	RB
9937	2679	10	supposed	suppose	VBN
9937	2679	11	,	,	,
9937	2679	12	between	between	IN
9937	2679	13	the	the	DT
9937	2679	14	red	red	JJ
9937	2679	15	and	and	CC
9937	2679	16	white	white	JJ
9937	2679	17	meat	meat	NN
9937	2679	18	of	of	IN
9937	2679	19	poultry	poultry	NN
9937	2679	20	.	.	.
9937	2680	1	The	the	DT
9937	2680	2	difference	difference	NN
9937	2680	3	in	in	IN
9937	2680	4	color	color	NN
9937	2680	5	is	be	VBZ
9937	2680	6	due	due	JJ
9937	2680	7	to	to	IN
9937	2680	8	a	a	DT
9937	2680	9	difference	difference	NN
9937	2680	10	in	in	IN
9937	2680	11	the	the	DT
9937	2680	12	blood	blood	NN
9937	2680	13	supply	supply	NN
9937	2680	14	,	,	,
9937	2680	15	but	but	CC
9937	2680	16	this	this	DT
9937	2680	17	does	do	VBZ
9937	2680	18	not	not	RB
9937	2680	19	affect	affect	VB
9937	2680	20	the	the	DT
9937	2680	21	composition	composition	NN
9937	2680	22	to	to	IN
9937	2680	23	any	any	DT
9937	2680	24	extent	extent	NN
9937	2680	25	.	.	.
9937	2681	1	*	*	NFP
9937	2681	2	*	*	NFP
9937	2681	3	*	*	NFP
9937	2681	4	*	*	NFP
9937	2681	5	*	*	NFP
9937	2681	6	PREPARATION	preparation	NN
9937	2681	7	OF	of	IN
9937	2681	8	POULTRY	poultry	NN
9937	2681	9	FOR	for	IN
9937	2681	10	COOKING	COOKING	NNP
9937	2681	11	PREPARATION	PREPARATION	NNP
9937	2681	12	OF	of	IN
9937	2681	13	CHICKEN	CHICKEN	NNS
9937	2681	14	30	30	CD
9937	2681	15	.	.	.
9937	2682	1	As	as	IN
9937	2682	2	has	have	VBZ
9937	2682	3	been	be	VBN
9937	2682	4	implied	imply	VBN
9937	2682	5	,	,	,
9937	2682	6	poultry	poultry	NN
9937	2682	7	must	must	MD
9937	2682	8	be	be	VB
9937	2682	9	properly	properly	RB
9937	2682	10	prepared	prepare	VBN
9937	2682	11	before	before	IN
9937	2682	12	it	-PRON-	PRP
9937	2682	13	is	be	VBZ
9937	2682	14	ready	ready	JJ
9937	2682	15	for	for	IN
9937	2682	16	cooking	cooking	NN
9937	2682	17	;	;	:
9937	2682	18	likewise	likewise	RB
9937	2682	19	,	,	,
9937	2682	20	the	the	DT
9937	2682	21	method	method	NN
9937	2682	22	of	of	IN
9937	2682	23	cookery	cookery	NN
9937	2682	24	determines	determine	VBZ
9937	2682	25	how	how	WRB
9937	2682	26	it	-PRON-	PRP
9937	2682	27	must	must	MD
9937	2682	28	be	be	VB
9937	2682	29	prepared	prepare	VBN
9937	2682	30	.	.	.
9937	2683	1	For	for	IN
9937	2683	2	example	example	NN
9937	2683	3	,	,	,
9937	2683	4	if	if	IN
9937	2683	5	it	-PRON-	PRP
9937	2683	6	is	be	VBZ
9937	2683	7	to	to	TO
9937	2683	8	be	be	VB
9937	2683	9	roasted	roast	VBN
9937	2683	10	,	,	,
9937	2683	11	it	-PRON-	PRP
9937	2683	12	must	must	MD
9937	2683	13	be	be	VB
9937	2683	14	drawn	draw	VBN
9937	2683	15	;	;	:
9937	2683	16	if	if	IN
9937	2683	17	it	-PRON-	PRP
9937	2683	18	is	be	VBZ
9937	2683	19	to	to	TO
9937	2683	20	be	be	VB
9937	2683	21	stewed	stew	VBN
9937	2683	22	,	,	,
9937	2683	23	it	-PRON-	PRP
9937	2683	24	must	must	MD
9937	2683	25	be	be	VB
9937	2683	26	drawn	draw	VBN
9937	2683	27	and	and	CC
9937	2683	28	cut	cut	VBN
9937	2683	29	into	into	IN
9937	2683	30	suitable	suitable	JJ
9937	2683	31	pieces	piece	NNS
9937	2683	32	;	;	:
9937	2683	33	and	and	CC
9937	2683	34	so	so	RB
9937	2683	35	on	on	RB
9937	2683	36	.	.	.
9937	2684	1	The	the	DT
9937	2684	2	various	various	JJ
9937	2684	3	steps	step	NNS
9937	2684	4	that	that	WDT
9937	2684	5	must	must	MD
9937	2684	6	be	be	VB
9937	2684	7	taken	take	VBN
9937	2684	8	to	to	TO
9937	2684	9	make	make	VB
9937	2684	10	poultry	poultry	NN
9937	2684	11	suitable	suitable	JJ
9937	2684	12	for	for	IN
9937	2684	13	cooking	cooking	NN
9937	2684	14	are	be	VBP
9937	2684	15	therefore	therefore	RB
9937	2684	16	considered	consider	VBN
9937	2684	17	here	here	RB
9937	2684	18	in	in	IN
9937	2684	19	detail	detail	NN
9937	2684	20	.	.	.
9937	2685	1	31	31	CD
9937	2685	2	.	.	.
9937	2686	1	DRESSING	dress	VBG
9937	2686	2	A	a	DT
9937	2686	3	CHICKEN.--Although	chicken.--although	NN
9937	2686	4	,	,	,
9937	2686	5	as	as	IN
9937	2686	6	has	have	VBZ
9937	2686	7	been	be	VBN
9937	2686	8	shown	show	VBN
9937	2686	9	,	,	,
9937	2686	10	the	the	DT
9937	2686	11	housewife	housewife	NN
9937	2686	12	does	do	VBZ
9937	2686	13	not	not	RB
9937	2686	14	have	have	VB
9937	2686	15	to	to	TO
9937	2686	16	dress	dress	VB
9937	2686	17	the	the	DT
9937	2686	18	chicken	chicken	NN
9937	2686	19	that	that	IN
9937	2686	20	she	-PRON-	PRP
9937	2686	21	is	be	VBZ
9937	2686	22	to	to	TO
9937	2686	23	cook	cook	VB
9937	2686	24	--	--	:
9937	2686	25	that	that	RB
9937	2686	26	is	is	RB
9937	2686	27	,	,	,
9937	2686	28	kill	kill	VB
9937	2686	29	and	and	CC
9937	2686	30	pluck	pluck	VB
9937	2686	31	it	-PRON-	PRP
9937	2686	32	--	--	:
9937	2686	33	there	there	EX
9937	2686	34	may	may	MD
9937	2686	35	be	be	VB
9937	2686	36	times	time	NNS
9937	2686	37	when	when	WRB
9937	2686	38	she	-PRON-	PRP
9937	2686	39	will	will	MD
9937	2686	40	be	be	VB
9937	2686	41	called	call	VBN
9937	2686	42	on	on	RP
9937	2686	43	to	to	TO
9937	2686	44	perform	perform	VB
9937	2686	45	this	this	DT
9937	2686	46	task	task	NN
9937	2686	47	or	or	CC
9937	2686	48	at	at	IN
9937	2686	49	least	least	JJS
9937	2686	50	direct	direct	VB
9937	2686	51	it	-PRON-	PRP
9937	2686	52	.	.	.
9937	2687	1	A	a	DT
9937	2687	2	common	common	JJ
9937	2687	3	way	way	NN
9937	2687	4	of	of	IN
9937	2687	5	killing	kill	VBG
9937	2687	6	chicken	chicken	NN
9937	2687	7	in	in	IN
9937	2687	8	the	the	DT
9937	2687	9	home	home	NN
9937	2687	10	is	be	VBZ
9937	2687	11	simply	simply	RB
9937	2687	12	to	to	TO
9937	2687	13	grasp	grasp	VB
9937	2687	14	it	-PRON-	PRP
9937	2687	15	firmly	firmly	RB
9937	2687	16	by	by	IN
9937	2687	17	the	the	DT
9937	2687	18	legs	leg	NNS
9937	2687	19	,	,	,
9937	2687	20	lay	lie	VBD
9937	2687	21	it	-PRON-	PRP
9937	2687	22	on	on	IN
9937	2687	23	a	a	DT
9937	2687	24	block	block	NN
9937	2687	25	,	,	,
9937	2687	26	and	and	CC
9937	2687	27	then	then	RB
9937	2687	28	chop	chop	VB
9937	2687	29	the	the	DT
9937	2687	30	head	head	NN
9937	2687	31	off	off	RP
9937	2687	32	with	with	IN
9937	2687	33	a	a	DT
9937	2687	34	sharp	sharp	JJ
9937	2687	35	hatchet	hatchet	NN
9937	2687	36	or	or	CC
9937	2687	37	a	a	DT
9937	2687	38	cleaver	cleaver	NN
9937	2687	39	.	.	.
9937	2688	1	If	if	IN
9937	2688	2	this	this	DT
9937	2688	3	plan	plan	NN
9937	2688	4	is	be	VBZ
9937	2688	5	followed	follow	VBN
9937	2688	6	,	,	,
9937	2688	7	the	the	DT
9937	2688	8	beheaded	behead	VBN
9937	2688	9	chicken	chicken	NN
9937	2688	10	must	must	MD
9937	2688	11	be	be	VB
9937	2688	12	held	hold	VBN
9937	2688	13	firmly	firmly	RB
9937	2688	14	until	until	IN
9937	2688	15	the	the	DT
9937	2688	16	blood	blood	NN
9937	2688	17	has	have	VBZ
9937	2688	18	drained	drain	VBN
9937	2688	19	away	away	RB
9937	2688	20	and	and	CC
9937	2688	21	the	the	DT
9937	2688	22	reflex	reflex	JJ
9937	2688	23	action	action	NN
9937	2688	24	that	that	WDT
9937	2688	25	sets	set	VBZ
9937	2688	26	in	in	RB
9937	2688	27	has	have	VBZ
9937	2688	28	ceased	cease	VBN
9937	2688	29	.	.	.
9937	2689	1	Otherwise	otherwise	RB
9937	2689	2	,	,	,
9937	2689	3	there	there	EX
9937	2689	4	is	be	VBZ
9937	2689	5	danger	danger	NN
9937	2689	6	of	of	IN
9937	2689	7	becoming	become	VBG
9937	2689	8	splashed	splash	VBN
9937	2689	9	with	with	IN
9937	2689	10	blood	blood	NN
9937	2689	11	.	.	.
9937	2690	1	32	32	CD
9937	2690	2	.	.	.
9937	2691	1	After	after	IN
9937	2691	2	a	a	DT
9937	2691	3	chicken	chicken	NN
9937	2691	4	has	have	VBZ
9937	2691	5	been	be	VBN
9937	2691	6	killed	kill	VBN
9937	2691	7	,	,	,
9937	2691	8	the	the	DT
9937	2691	9	first	first	JJ
9937	2691	10	step	step	NN
9937	2691	11	in	in	IN
9937	2691	12	its	-PRON-	PRP$
9937	2691	13	preparation	preparation	NN
9937	2691	14	,	,	,
9937	2691	15	no	no	RB
9937	2691	16	matter	matter	RB
9937	2691	17	how	how	WRB
9937	2691	18	it	-PRON-	PRP
9937	2691	19	is	be	VBZ
9937	2691	20	to	to	TO
9937	2691	21	be	be	VB
9937	2691	22	cooked	cook	VBN
9937	2691	23	,	,	,
9937	2691	24	consists	consist	VBZ
9937	2691	25	in	in	IN
9937	2691	26	removing	remove	VBG
9937	2691	27	the	the	DT
9937	2691	28	feathers	feather	NNS
9937	2691	29	,	,	,
9937	2691	30	or	or	CC
9937	2691	31	_	_	NNP
9937	2691	32	plucking	pluck	VBG
9937	2691	33	_	_	XX
9937	2691	34	it	-PRON-	PRP
9937	2691	35	,	,	,
9937	2691	36	as	as	IN
9937	2691	37	this	this	DT
9937	2691	38	operation	operation	NN
9937	2691	39	is	be	VBZ
9937	2691	40	called	call	VBN
9937	2691	41	.	.	.
9937	2692	1	Plucking	plucking	NN
9937	2692	2	can	can	MD
9937	2692	3	be	be	VB
9937	2692	4	done	do	VBN
9937	2692	5	dry	dry	JJ
9937	2692	6	by	by	IN
9937	2692	7	simply	simply	RB
9937	2692	8	pulling	pull	VBG
9937	2692	9	out	out	RP
9937	2692	10	the	the	DT
9937	2692	11	feathers	feather	NNS
9937	2692	12	.	.	.
9937	2693	1	However	however	RB
9937	2693	2	,	,	,
9937	2693	3	a	a	DT
9937	2693	4	bird	bird	NN
9937	2693	5	can	can	MD
9937	2693	6	be	be	VB
9937	2693	7	plucked	pluck	VBN
9937	2693	8	more	more	RBR
9937	2693	9	readily	readily	RB
9937	2693	10	if	if	IN
9937	2693	11	it	-PRON-	PRP
9937	2693	12	is	be	VBZ
9937	2693	13	first	first	RB
9937	2693	14	immersed	immerse	VBN
9937	2693	15	in	in	IN
9937	2693	16	water	water	NN
9937	2693	17	at	at	IN
9937	2693	18	the	the	DT
9937	2693	19	boiling	boiling	NN
9937	2693	20	point	point	NN
9937	2693	21	for	for	IN
9937	2693	22	a	a	DT
9937	2693	23	few	few	JJ
9937	2693	24	minutes	minute	NNS
9937	2693	25	.	.	.
9937	2694	1	Such	such	JJ
9937	2694	2	water	water	NN
9937	2694	3	has	have	VBZ
9937	2694	4	a	a	DT
9937	2694	5	tendency	tendency	NN
9937	2694	6	to	to	TO
9937	2694	7	loosen	loosen	VB
9937	2694	8	the	the	DT
9937	2694	9	feathers	feather	NNS
9937	2694	10	so	so	IN
9937	2694	11	that	that	IN
9937	2694	12	they	-PRON-	PRP
9937	2694	13	can	can	MD
9937	2694	14	be	be	VB
9937	2694	15	pulled	pull	VBN
9937	2694	16	from	from	IN
9937	2694	17	the	the	DT
9937	2694	18	skin	skin	NN
9937	2694	19	easily	easily	RB
9937	2694	20	.	.	.
9937	2695	1	Unless	unless	IN
9937	2695	2	the	the	DT
9937	2695	3	chicken	chicken	NN
9937	2695	4	is	be	VBZ
9937	2695	5	to	to	TO
9937	2695	6	be	be	VB
9937	2695	7	used	use	VBN
9937	2695	8	at	at	IN
9937	2695	9	once	once	RB
9937	2695	10	,	,	,
9937	2695	11	though	though	RB
9937	2695	12	,	,	,
9937	2695	13	dry	dry	JJ
9937	2695	14	plucking	plucking	NN
9937	2695	15	is	be	VBZ
9937	2695	16	preferable	preferable	JJ
9937	2695	17	to	to	IN
9937	2695	18	the	the	DT
9937	2695	19	other	other	JJ
9937	2695	20	method	method	NN
9937	2695	21	.	.	.
9937	2696	1	Care	care	NN
9937	2696	2	should	should	MD
9937	2696	3	be	be	VB
9937	2696	4	taken	take	VBN
9937	2696	5	not	not	RB
9937	2696	6	to	to	TO
9937	2696	7	tear	tear	VB
9937	2696	8	or	or	CC
9937	2696	9	mar	mar	VB
9937	2696	10	the	the	DT
9937	2696	11	skin	skin	NN
9937	2696	12	in	in	IN
9937	2696	13	plucking	plucking	NN
9937	2696	14	,	,	,
9937	2696	15	and	and	CC
9937	2696	16	the	the	DT
9937	2696	17	operation	operation	NN
9937	2696	18	is	be	VBZ
9937	2696	19	best	well	RBS
9937	2696	20	performed	perform	VBN
9937	2696	21	by	by	IN
9937	2696	22	pulling	pull	VBG
9937	2696	23	out	out	RP
9937	2696	24	the	the	DT
9937	2696	25	feathers	feather	NNS
9937	2696	26	a	a	DT
9937	2696	27	few	few	JJ
9937	2696	28	at	at	IN
9937	2696	29	a	a	DT
9937	2696	30	time	time	NN
9937	2696	31	,	,	,
9937	2696	32	with	with	IN
9937	2696	33	a	a	DT
9937	2696	34	quick	quick	JJ
9937	2696	35	jerk	jerk	NN
9937	2696	36	.	.	.
9937	2697	1	In	in	IN
9937	2697	2	a	a	DT
9937	2697	3	young	young	JJ
9937	2697	4	chicken	chicken	NN
9937	2697	5	,	,	,
9937	2697	6	small	small	JJ
9937	2697	7	feathers	feather	NNS
9937	2697	8	,	,	,
9937	2697	9	commonly	commonly	RB
9937	2697	10	called	call	VBN
9937	2697	11	pin	pin	NN
9937	2697	12	feathers	feather	NNS
9937	2697	13	,	,	,
9937	2697	14	are	be	VBP
9937	2697	15	apt	apt	JJ
9937	2697	16	to	to	TO
9937	2697	17	remain	remain	VB
9937	2697	18	in	in	IN
9937	2697	19	the	the	DT
9937	2697	20	skin	skin	NN
9937	2697	21	after	after	IN
9937	2697	22	plucking	pluck	VBG
9937	2697	23	.	.	.
9937	2698	1	These	these	DT
9937	2698	2	may	may	MD
9937	2698	3	be	be	VB
9937	2698	4	pulled	pull	VBN
9937	2698	5	out	out	RP
9937	2698	6	by	by	IN
9937	2698	7	pinching	pinch	VBG
9937	2698	8	each	each	DT
9937	2698	9	with	with	IN
9937	2698	10	the	the	DT
9937	2698	11	point	point	NN
9937	2698	12	of	of	IN
9937	2698	13	a	a	DT
9937	2698	14	knife	knife	NN
9937	2698	15	pressed	press	VBN
9937	2698	16	against	against	IN
9937	2698	17	the	the	DT
9937	2698	18	thumb	thumb	NN
9937	2698	19	and	and	CC
9937	2698	20	then	then	RB
9937	2698	21	giving	give	VBG
9937	2698	22	a	a	DT
9937	2698	23	quick	quick	JJ
9937	2698	24	jerk	jerk	NN
9937	2698	25	.	.	.
9937	2699	1	[	[	-LRB-
9937	2699	2	Illustration	illustration	NN
9937	2699	3	:	:	:
9937	2699	4	FIG	FIG	NNP
9937	2699	5	.	.	.
9937	2700	1	3	3	LS
9937	2700	2	]	]	-RRB-
9937	2700	3	33	33	CD
9937	2700	4	.	.	.
9937	2701	1	Whether	whether	IN
9937	2701	2	live	live	JJ
9937	2701	3	poultry	poultry	NN
9937	2701	4	is	be	VBZ
9937	2701	5	dressed	dress	VBN
9937	2701	6	by	by	IN
9937	2701	7	a	a	DT
9937	2701	8	local	local	JJ
9937	2701	9	butcher	butcher	NN
9937	2701	10	or	or	CC
9937	2701	11	in	in	IN
9937	2701	12	the	the	DT
9937	2701	13	home	home	NN
9937	2701	14	,	,	,
9937	2701	15	the	the	DT
9937	2701	16	length	length	NN
9937	2701	17	of	of	IN
9937	2701	18	time	time	NN
9937	2701	19	it	-PRON-	PRP
9937	2701	20	should	should	MD
9937	2701	21	be	be	VB
9937	2701	22	kept	keep	VBN
9937	2701	23	after	after	IN
9937	2701	24	killing	kill	VBG
9937	2701	25	demands	demand	VBZ
9937	2701	26	attention	attention	NN
9937	2701	27	.	.	.
9937	2702	1	Such	such	JJ
9937	2702	2	poultry	poultry	NN
9937	2702	3	should	should	MD
9937	2702	4	either	either	RB
9937	2702	5	be	be	VB
9937	2702	6	cooked	cook	VBN
9937	2702	7	before	before	IN
9937	2702	8	rigor	rigor	NN
9937	2702	9	mortis	mortis	NN
9937	2702	10	,	,	,
9937	2702	11	or	or	CC
9937	2702	12	the	the	DT
9937	2702	13	stiffening	stiffening	NN
9937	2702	14	of	of	IN
9937	2702	15	the	the	DT
9937	2702	16	muscles	muscle	NNS
9937	2702	17	,	,	,
9937	2702	18	has	have	VBZ
9937	2702	19	had	have	VBN
9937	2702	20	time	time	NN
9937	2702	21	to	to	TO
9937	2702	22	begin	begin	VB
9937	2702	23	,	,	,
9937	2702	24	or	or	CC
9937	2702	25	be	be	VB
9937	2702	26	allowed	allow	VBN
9937	2702	27	to	to	TO
9937	2702	28	remain	remain	VB
9937	2702	29	in	in	IN
9937	2702	30	a	a	DT
9937	2702	31	cool	cool	JJ
9937	2702	32	place	place	NN
9937	2702	33	long	long	RB
9937	2702	34	enough	enough	RB
9937	2702	35	for	for	IN
9937	2702	36	this	this	DT
9937	2702	37	to	to	TO
9937	2702	38	pass	pass	VB
9937	2702	39	off	off	RP
9937	2702	40	and	and	CC
9937	2702	41	the	the	DT
9937	2702	42	muscles	muscle	NNS
9937	2702	43	to	to	TO
9937	2702	44	become	become	VB
9937	2702	45	tender	tender	JJ
9937	2702	46	again	again	RB
9937	2702	47	.	.	.
9937	2703	1	Naturally	naturally	RB
9937	2703	2	,	,	,
9937	2703	3	if	if	IN
9937	2703	4	this	this	DT
9937	2703	5	softening	soften	VBG
9937	2703	6	,	,	,
9937	2703	7	or	or	CC
9937	2703	8	ripening	ripening	JJ
9937	2703	9	,	,	,
9937	2703	10	process	process	NN
9937	2703	11	,	,	,
9937	2703	12	as	as	IN
9937	2703	13	it	-PRON-	PRP
9937	2703	14	is	be	VBZ
9937	2703	15	sometimes	sometimes	RB
9937	2703	16	called	call	VBN
9937	2703	17	,	,	,
9937	2703	18	goes	go	VBZ
9937	2703	19	on	on	RB
9937	2703	20	too	too	RB
9937	2703	21	long	long	JJ
9937	2703	22	,	,	,
9937	2703	23	decomposition	decomposition	NN
9937	2703	24	will	will	MD
9937	2703	25	set	set	VB
9937	2703	26	in	in	RP
9937	2703	27	,	,	,
9937	2703	28	with	with	IN
9937	2703	29	the	the	DT
9937	2703	30	usual	usual	JJ
9937	2703	31	harmful	harmful	JJ
9937	2703	32	effects	effect	NNS
9937	2703	33	if	if	IN
9937	2703	34	the	the	DT
9937	2703	35	meat	meat	NN
9937	2703	36	is	be	VBZ
9937	2703	37	used	use	VBN
9937	2703	38	as	as	IN
9937	2703	39	food	food	NN
9937	2703	40	.	.	.
9937	2704	1	[	[	-LRB-
9937	2704	2	Illustration	illustration	NN
9937	2704	3	:	:	:
9937	2704	4	FIG	FIG	NNP
9937	2704	5	.	.	.
9937	2705	1	4	4	LS
9937	2705	2	]	]	-RRB-
9937	2705	3	34	34	CD
9937	2705	4	.	.	.
9937	2706	1	SINGEING	SINGEING	NNP
9937	2706	2	A	a	DT
9937	2706	3	CHICKEN.--On	CHICKEN.--On	NNS
9937	2706	4	all	all	DT
9937	2706	5	chickens	chicken	NNS
9937	2706	6	except	except	IN
9937	2706	7	very	very	RB
9937	2706	8	young	young	JJ
9937	2706	9	ones	one	NNS
9937	2706	10	,	,	,
9937	2706	11	whether	whether	IN
9937	2706	12	they	-PRON-	PRP
9937	2706	13	are	be	VBP
9937	2706	14	home	home	NN
9937	2706	15	dressed	dressed	JJ
9937	2706	16	or	or	CC
9937	2706	17	not	not	RB
9937	2706	18	,	,	,
9937	2706	19	hairs	hair	NNS
9937	2706	20	will	will	MD
9937	2706	21	be	be	VB
9937	2706	22	found	find	VBN
9937	2706	23	on	on	IN
9937	2706	24	the	the	DT
9937	2706	25	skin	skin	NN
9937	2706	26	;	;	:
9937	2706	27	and	and	CC
9937	2706	28	,	,	,
9937	2706	29	as	as	IN
9937	2706	30	has	have	VBZ
9937	2706	31	been	be	VBN
9937	2706	32	mentioned	mention	VBN
9937	2706	33	,	,	,
9937	2706	34	the	the	DT
9937	2706	35	older	old	JJR
9937	2706	36	the	the	DT
9937	2706	37	bird	bird	NN
9937	2706	38	the	the	DT
9937	2706	39	more	more	JJR
9937	2706	40	hair	hair	NN
9937	2706	41	will	will	MD
9937	2706	42	it	-PRON-	PRP
9937	2706	43	have	have	VB
9937	2706	44	.	.	.
9937	2707	1	The	the	DT
9937	2707	2	next	next	JJ
9937	2707	3	step	step	NN
9937	2707	4	in	in	IN
9937	2707	5	preparing	prepare	VBG
9937	2707	6	a	a	DT
9937	2707	7	chicken	chicken	NN
9937	2707	8	for	for	IN
9937	2707	9	cooking	cooking	NN
9937	2707	10	,	,	,
9937	2707	11	therefore	therefore	RB
9937	2707	12	,	,	,
9937	2707	13	is	be	VBZ
9937	2707	14	to	to	TO
9937	2707	15	singe	singe	VB
9937	2707	16	it	-PRON-	PRP
9937	2707	17	,	,	,
9937	2707	18	or	or	CC
9937	2707	19	burn	burn	VB
9937	2707	20	off	off	RP
9937	2707	21	these	these	DT
9937	2707	22	hairs	hair	NNS
9937	2707	23	.	.	.
9937	2708	1	However	however	RB
9937	2708	2	,	,	,
9937	2708	3	before	before	IN
9937	2708	4	singeing	singeing	NN
9937	2708	5	,	,	,
9937	2708	6	provided	provide	VBD
9937	2708	7	the	the	DT
9937	2708	8	head	head	NN
9937	2708	9	has	have	VBZ
9937	2708	10	not	not	RB
9937	2708	11	been	be	VBN
9937	2708	12	removed	remove	VBN
9937	2708	13	,	,	,
9937	2708	14	cut	cut	VB
9937	2708	15	it	-PRON-	PRP
9937	2708	16	off	off	RP
9937	2708	17	just	just	RB
9937	2708	18	where	where	WRB
9937	2708	19	the	the	DT
9937	2708	20	neck	neck	NN
9937	2708	21	begins	begin	VBZ
9937	2708	22	,	,	,
9937	2708	23	using	use	VBG
9937	2708	24	a	a	DT
9937	2708	25	kitchen	kitchen	NN
9937	2708	26	cleaver	cleaver	NN
9937	2708	27	or	or	CC
9937	2708	28	a	a	DT
9937	2708	29	butcher	butcher	NN
9937	2708	30	knife	knife	NN
9937	2708	31	,	,	,
9937	2708	32	as	as	IN
9937	2708	33	in	in	IN
9937	2708	34	Fig	Fig	NNP
9937	2708	35	.	.	.
9937	2709	1	3	3	LS
9937	2709	2	.	.	.
9937	2710	1	To	to	TO
9937	2710	2	singe	singe	VB
9937	2710	3	a	a	DT
9937	2710	4	dressed	dress	VBN
9937	2710	5	chicken	chicken	NN
9937	2710	6	,	,	,
9937	2710	7	grasp	grasp	VB
9937	2710	8	it	-PRON-	PRP
9937	2710	9	by	by	IN
9937	2710	10	the	the	DT
9937	2710	11	head	head	NN
9937	2710	12	or	or	CC
9937	2710	13	the	the	DT
9937	2710	14	neck	neck	NN
9937	2710	15	and	and	CC
9937	2710	16	the	the	DT
9937	2710	17	feet	foot	NNS
9937	2710	18	and	and	CC
9937	2710	19	then	then	RB
9937	2710	20	revolve	revolve	VB
9937	2710	21	it	-PRON-	PRP
9937	2710	22	over	over	IN
9937	2710	23	a	a	DT
9937	2710	24	gas	gas	NN
9937	2710	25	flame	flame	NN
9937	2710	26	,	,	,
9937	2710	27	as	as	IN
9937	2710	28	shown	show	VBN
9937	2710	29	in	in	IN
9937	2710	30	Fig	Fig	NNP
9937	2710	31	.	.	.
9937	2711	1	4	4	LS
9937	2711	2	,	,	,
9937	2711	3	or	or	CC
9937	2711	4	a	a	DT
9937	2711	5	burning	burn	VBG
9937	2711	6	piece	piece	NN
9937	2711	7	of	of	IN
9937	2711	8	paper	paper	NN
9937	2711	9	for	for	IN
9937	2711	10	a	a	DT
9937	2711	11	few	few	JJ
9937	2711	12	seconds	second	NNS
9937	2711	13	or	or	CC
9937	2711	14	just	just	RB
9937	2711	15	long	long	RB
9937	2711	16	enough	enough	RB
9937	2711	17	to	to	TO
9937	2711	18	burn	burn	VB
9937	2711	19	off	off	RP
9937	2711	20	the	the	DT
9937	2711	21	hairs	hair	NNS
9937	2711	22	without	without	IN
9937	2711	23	scorching	scorch	VBG
9937	2711	24	the	the	DT
9937	2711	25	skin	skin	NN
9937	2711	26	.	.	.
9937	2712	1	After	after	IN
9937	2712	2	singeing	singe	VBG
9937	2712	3	,	,	,
9937	2712	4	wash	wash	VB
9937	2712	5	the	the	DT
9937	2712	6	skin	skin	NN
9937	2712	7	thoroughly	thoroughly	RB
9937	2712	8	with	with	IN
9937	2712	9	a	a	DT
9937	2712	10	cloth	cloth	NN
9937	2712	11	and	and	CC
9937	2712	12	warm	warm	JJ
9937	2712	13	water	water	NN
9937	2712	14	,	,	,
9937	2712	15	as	as	IN
9937	2712	16	shown	show	VBN
9937	2712	17	in	in	IN
9937	2712	18	Fig	Fig	NNP
9937	2712	19	.	.	.
9937	2713	1	5	5	CD
9937	2713	2	.	.	.
9937	2714	1	Then	then	RB
9937	2714	2	it	-PRON-	PRP
9937	2714	3	will	will	MD
9937	2714	4	be	be	VB
9937	2714	5	ready	ready	JJ
9937	2714	6	for	for	IN
9937	2714	7	drawing	draw	VBG
9937	2714	8	and	and	CC
9937	2714	9	cutting	cut	VBG
9937	2714	10	up	up	RP
9937	2714	11	.	.	.
9937	2715	1	[	[	-LRB-
9937	2715	2	Illustration	illustration	NN
9937	2715	3	:	:	:
9937	2715	4	Fig	Fig	NNP
9937	2715	5	.	.	.
9937	2716	1	5	5	LS
9937	2716	2	]	]	-RRB-
9937	2716	3	35	35	CD
9937	2716	4	.	.	.
9937	2717	1	DRAWING	draw	VBG
9937	2717	2	A	a	DT
9937	2717	3	CHICKEN.--By	CHICKEN.--By	NNP
9937	2717	4	drawing	draw	VBG
9937	2717	5	a	a	DT
9937	2717	6	chicken	chicken	NN
9937	2717	7	is	be	VBZ
9937	2717	8	meant	mean	VBN
9937	2717	9	the	the	DT
9937	2717	10	taking	taking	NN
9937	2717	11	out	out	IN
9937	2717	12	of	of	IN
9937	2717	13	the	the	DT
9937	2717	14	entrails	entrail	NNS
9937	2717	15	and	and	CC
9937	2717	16	removing	remove	VBG
9937	2717	17	all	all	DT
9937	2717	18	parts	part	NNS
9937	2717	19	that	that	WDT
9937	2717	20	are	be	VBP
9937	2717	21	not	not	RB
9937	2717	22	edible	edible	JJ
9937	2717	23	.	.	.
9937	2718	1	Although	although	IN
9937	2718	2	this	this	DT
9937	2718	3	work	work	NN
9937	2718	4	will	will	MD
9937	2718	5	be	be	VB
9937	2718	6	done	do	VBN
9937	2718	7	by	by	IN
9937	2718	8	some	some	DT
9937	2718	9	butchers	butcher	NNS
9937	2718	10	,	,	,
9937	2718	11	the	the	DT
9937	2718	12	better	well	JJR
9937	2718	13	plan	plan	NN
9937	2718	14	is	be	VBZ
9937	2718	15	to	to	TO
9937	2718	16	do	do	VB
9937	2718	17	it	-PRON-	PRP
9937	2718	18	at	at	IN
9937	2718	19	home	home	NN
9937	2718	20	,	,	,
9937	2718	21	for	for	IN
9937	2718	22	,	,	,
9937	2718	23	as	as	IN
9937	2718	24	has	have	VBZ
9937	2718	25	been	be	VBN
9937	2718	26	stated	state	VBN
9937	2718	27	,	,	,
9937	2718	28	chicken	chicken	NN
9937	2718	29	or	or	CC
9937	2718	30	any	any	DT
9937	2718	31	other	other	JJ
9937	2718	32	poultry	poultry	NN
9937	2718	33	must	must	MD
9937	2718	34	be	be	VB
9937	2718	35	cooked	cook	VBN
9937	2718	36	very	very	RB
9937	2718	37	soon	soon	RB
9937	2718	38	after	after	IN
9937	2718	39	the	the	DT
9937	2718	40	entrails	entrail	NNS
9937	2718	41	are	be	VBP
9937	2718	42	removed	remove	VBN
9937	2718	43	.	.	.
9937	2719	1	Chicken	chicken	NN
9937	2719	2	that	that	WDT
9937	2719	3	is	be	VBZ
9937	2719	4	to	to	TO
9937	2719	5	be	be	VB
9937	2719	6	roasted	roast	VBN
9937	2719	7	is	be	VBZ
9937	2719	8	always	always	RB
9937	2719	9	prepared	prepare	VBN
9937	2719	10	in	in	IN
9937	2719	11	this	this	DT
9937	2719	12	way	way	NN
9937	2719	13	,	,	,
9937	2719	14	as	as	IN
9937	2719	15	the	the	DT
9937	2719	16	cavity	cavity	NN
9937	2719	17	that	that	WDT
9937	2719	18	remains	remain	VBZ
9937	2719	19	may	may	MD
9937	2719	20	be	be	VB
9937	2719	21	filled	fill	VBN
9937	2719	22	with	with	IN
9937	2719	23	stuffing	stuffing	NN
9937	2719	24	.	.	.
9937	2720	1	Drawing	drawing	NN
9937	2720	2	is	be	VBZ
9937	2720	3	also	also	RB
9937	2720	4	necessary	necessary	JJ
9937	2720	5	when	when	WRB
9937	2720	6	chicken	chicken	NN
9937	2720	7	is	be	VBZ
9937	2720	8	to	to	TO
9937	2720	9	be	be	VB
9937	2720	10	cooked	cook	VBN
9937	2720	11	in	in	IN
9937	2720	12	any	any	DT
9937	2720	13	other	other	JJ
9937	2720	14	way	way	NN
9937	2720	15	,	,	,
9937	2720	16	as	as	IN
9937	2720	17	by	by	IN
9937	2720	18	stewing	stew	VBG
9937	2720	19	or	or	CC
9937	2720	20	frying	fry	VBG
9937	2720	21	,	,	,
9937	2720	22	but	but	CC
9937	2720	23	in	in	IN
9937	2720	24	addition	addition	NN
9937	2720	25	it	-PRON-	PRP
9937	2720	26	must	must	MD
9937	2720	27	be	be	VB
9937	2720	28	cut	cut	VBN
9937	2720	29	up	up	RP
9937	2720	30	.	.	.
9937	2721	1	The	the	DT
9937	2721	2	procedure	procedure	NN
9937	2721	3	in	in	IN
9937	2721	4	drawing	draw	VBG
9937	2721	5	a	a	DT
9937	2721	6	chicken	chicken	NN
9937	2721	7	is	be	VBZ
9937	2721	8	simple	simple	JJ
9937	2721	9	,	,	,
9937	2721	10	but	but	CC
9937	2721	11	some	some	DT
9937	2721	12	practice	practice	NN
9937	2721	13	is	be	VBZ
9937	2721	14	required	require	VBN
9937	2721	15	before	before	IN
9937	2721	16	deftness	deftness	NN
9937	2721	17	will	will	MD
9937	2721	18	result	result	VB
9937	2721	19	.	.	.
9937	2722	1	[	[	-LRB-
9937	2722	2	Illustration	illustration	NN
9937	2722	3	:	:	:
9937	2722	4	Fig	Fig	NNP
9937	2722	5	.	.	.
9937	2723	1	6	6	LS
9937	2723	2	]	]	-RRB-
9937	2723	3	[	[	-LRB-
9937	2723	4	Illustration	illustration	NN
9937	2723	5	:	:	:
9937	2723	6	Fig	Fig	NNP
9937	2723	7	.	.	.
9937	2724	1	7	7	LS
9937	2724	2	]	]	-RRB-
9937	2724	3	[	[	-LRB-
9937	2724	4	Illustration	illustration	NN
9937	2724	5	:	:	:
9937	2724	6	Fig	Fig	NNP
9937	2724	7	.	.	.
9937	2725	1	8	8	LS
9937	2725	2	]	]	-RRB-
9937	2725	3	[	[	-LRB-
9937	2725	4	Illustration	illustration	NN
9937	2725	5	:	:	:
9937	2725	6	Fig	Fig	NNP
9937	2725	7	.	.	.
9937	2726	1	9	9	LS
9937	2726	2	]	]	-RRB-
9937	2726	3	[	[	-LRB-
9937	2726	4	Illustration	illustration	NN
9937	2726	5	:	:	:
9937	2726	6	FIG	FIG	NNP
9937	2726	7	.	.	.
9937	2727	1	10	10	CD
9937	2727	2	]	]	-RRB-
9937	2727	3	36	36	CD
9937	2727	4	.	.	.
9937	2728	1	In	in	IN
9937	2728	2	order	order	NN
9937	2728	3	to	to	TO
9937	2728	4	draw	draw	VB
9937	2728	5	a	a	DT
9937	2728	6	chicken	chicken	NN
9937	2728	7	,	,	,
9937	2728	8	carefully	carefully	RB
9937	2728	9	cut	cut	VB
9937	2728	10	a	a	DT
9937	2728	11	lengthwise	lengthwise	JJ
9937	2728	12	slit	slit	NN
9937	2728	13	through	through	IN
9937	2728	14	the	the	DT
9937	2728	15	skin	skin	NN
9937	2728	16	on	on	IN
9937	2728	17	the	the	DT
9937	2728	18	neck	neck	NN
9937	2728	19	,	,	,
9937	2728	20	and	and	CC
9937	2728	21	slip	slip	VB
9937	2728	22	the	the	DT
9937	2728	23	fingers	finger	NNS
9937	2728	24	down	down	RP
9937	2728	25	around	around	IN
9937	2728	26	the	the	DT
9937	2728	27	_	_	NNP
9937	2728	28	crop	crop	NN
9937	2728	29	_	_	NNP
9937	2728	30	,	,	,
9937	2728	31	which	which	WDT
9937	2728	32	is	be	VBZ
9937	2728	33	a	a	DT
9937	2728	34	small	small	JJ
9937	2728	35	sack	sack	NN
9937	2728	36	that	that	WDT
9937	2728	37	holds	hold	VBZ
9937	2728	38	the	the	DT
9937	2728	39	food	food	NN
9937	2728	40	eaten	eat	VBN
9937	2728	41	by	by	IN
9937	2728	42	the	the	DT
9937	2728	43	chicken	chicken	NN
9937	2728	44	.	.	.
9937	2729	1	Then	then	RB
9937	2729	2	pull	pull	VB
9937	2729	3	the	the	DT
9937	2729	4	crop	crop	NN
9937	2729	5	out	out	RP
9937	2729	6	,	,	,
9937	2729	7	and	and	CC
9937	2729	8	with	with	IN
9937	2729	9	it	-PRON-	PRP
9937	2729	10	the	the	DT
9937	2729	11	windpipe	windpipe	NN
9937	2729	12	,	,	,
9937	2729	13	as	as	IN
9937	2729	14	in	in	IN
9937	2729	15	Fig	Fig	NNP
9937	2729	16	.	.	.
9937	2730	1	6	6	CD
9937	2730	2	,	,	,
9937	2730	3	taking	take	VBG
9937	2730	4	pains	pain	NNS
9937	2730	5	not	not	RB
9937	2730	6	to	to	TO
9937	2730	7	tear	tear	VB
9937	2730	8	the	the	DT
9937	2730	9	skin	skin	NN
9937	2730	10	nor	nor	CC
9937	2730	11	to	to	TO
9937	2730	12	break	break	VB
9937	2730	13	the	the	DT
9937	2730	14	crop	crop	NN
9937	2730	15	.	.	.
9937	2731	1	Next	next	RB
9937	2731	2	,	,	,
9937	2731	3	remove	remove	VB
9937	2731	4	the	the	DT
9937	2731	5	tendons	tendon	NNS
9937	2731	6	,	,	,
9937	2731	7	or	or	CC
9937	2731	8	thick	thick	JJ
9937	2731	9	white	white	JJ
9937	2731	10	cords	cord	NNS
9937	2731	11	,	,	,
9937	2731	12	from	from	IN
9937	2731	13	the	the	DT
9937	2731	14	legs	leg	NNS
9937	2731	15	,	,	,
9937	2731	16	so	so	IN
9937	2731	17	as	as	IN
9937	2731	18	to	to	TO
9937	2731	19	improve	improve	VB
9937	2731	20	the	the	DT
9937	2731	21	meat	meat	NN
9937	2731	22	.	.	.
9937	2732	1	These	these	DT
9937	2732	2	may	may	MD
9937	2732	3	be	be	VB
9937	2732	4	easily	easily	RB
9937	2732	5	removed	remove	VBN
9937	2732	6	,	,	,
9937	2732	7	especially	especially	RB
9937	2732	8	from	from	IN
9937	2732	9	a	a	DT
9937	2732	10	chicken	chicken	NN
9937	2732	11	that	that	WDT
9937	2732	12	is	be	VBZ
9937	2732	13	freshly	freshly	RB
9937	2732	14	killed	kill	VBN
9937	2732	15	;	;	:
9937	2732	16	that	that	RB
9937	2732	17	is	is	RB
9937	2732	18	,	,	,
9937	2732	19	one	one	CD
9937	2732	20	in	in	IN
9937	2732	21	which	which	WDT
9937	2732	22	the	the	DT
9937	2732	23	flesh	flesh	NN
9937	2732	24	is	be	VBZ
9937	2732	25	still	still	RB
9937	2732	26	moist	moist	JJ
9937	2732	27	.	.	.
9937	2733	1	Simply	simply	RB
9937	2733	2	cut	cut	VB
9937	2733	3	through	through	IN
9937	2733	4	the	the	DT
9937	2733	5	skin	skin	NN
9937	2733	6	,	,	,
9937	2733	7	just	just	RB
9937	2733	8	above	above	IN
9937	2733	9	the	the	DT
9937	2733	10	foot	foot	NN
9937	2733	11	,	,	,
9937	2733	12	as	as	IN
9937	2733	13	in	in	IN
9937	2733	14	Fig	Fig	NNP
9937	2733	15	.	.	.
9937	2734	1	7	7	LS
9937	2734	2	,	,	,
9937	2734	3	being	be	VBG
9937	2734	4	careful	careful	JJ
9937	2734	5	not	not	RB
9937	2734	6	to	to	TO
9937	2734	7	cut	cut	VB
9937	2734	8	the	the	DT
9937	2734	9	tendons	tendon	NNS
9937	2734	10	that	that	WDT
9937	2734	11	lie	lie	VBP
9937	2734	12	just	just	RB
9937	2734	13	beneath	beneath	IN
9937	2734	14	the	the	DT
9937	2734	15	skin	skin	NN
9937	2734	16	;	;	:
9937	2734	17	then	then	RB
9937	2734	18	slip	slip	VB
9937	2734	19	a	a	DT
9937	2734	20	skewer	skewer	NN
9937	2734	21	or	or	CC
9937	2734	22	some	some	DT
9937	2734	23	other	other	JJ
9937	2734	24	small	small	JJ
9937	2734	25	,	,	,
9937	2734	26	dull	dull	JJ
9937	2734	27	implement	implement	NN
9937	2734	28	,	,	,
9937	2734	29	as	as	IN
9937	2734	30	a	a	DT
9937	2734	31	fork	fork	NN
9937	2734	32	,	,	,
9937	2734	33	under	under	IN
9937	2734	34	the	the	DT
9937	2734	35	tendons	tendon	NNS
9937	2734	36	,	,	,
9937	2734	37	pull	pull	VB
9937	2734	38	down	down	RP
9937	2734	39	toward	toward	IN
9937	2734	40	the	the	DT
9937	2734	41	foot	foot	NN
9937	2734	42	until	until	IN
9937	2734	43	they	-PRON-	PRP
9937	2734	44	loosen	loosen	VBP
9937	2734	45	at	at	IN
9937	2734	46	the	the	DT
9937	2734	47	second	second	JJ
9937	2734	48	joint	joint	NN
9937	2734	49	,	,	,
9937	2734	50	and	and	CC
9937	2734	51	pull	pull	VB
9937	2734	52	them	-PRON-	PRP
9937	2734	53	out	out	RP
9937	2734	54	.	.	.
9937	2735	1	This	this	DT
9937	2735	2	operation	operation	NN
9937	2735	3	is	be	VBZ
9937	2735	4	clearly	clearly	RB
9937	2735	5	shown	show	VBN
9937	2735	6	in	in	IN
9937	2735	7	Fig	Fig	NNP
9937	2735	8	.	.	.
9937	2736	1	8	8	LS
9937	2736	2	.	.	.
9937	2737	1	With	with	IN
9937	2737	2	the	the	DT
9937	2737	3	tendons	tendon	NNS
9937	2737	4	removed	remove	VBN
9937	2737	5	,	,	,
9937	2737	6	the	the	DT
9937	2737	7	feet	foot	NNS
9937	2737	8	may	may	MD
9937	2737	9	be	be	VB
9937	2737	10	cut	cut	VBN
9937	2737	11	off	off	RP
9937	2737	12	.	.	.
9937	2738	1	To	to	TO
9937	2738	2	do	do	VB
9937	2738	3	this	this	DT
9937	2738	4	,	,	,
9937	2738	5	cut	cut	VB
9937	2738	6	through	through	IN
9937	2738	7	the	the	DT
9937	2738	8	skin	skin	NN
9937	2738	9	where	where	WRB
9937	2738	10	the	the	DT
9937	2738	11	two	two	CD
9937	2738	12	bones	bone	NNS
9937	2738	13	join	join	VBP
9937	2738	14	,	,	,
9937	2738	15	as	as	IN
9937	2738	16	shown	show	VBN
9937	2738	17	in	in	IN
9937	2738	18	Fig	Fig	NNP
9937	2738	19	.	.	.
9937	2739	1	9	9	CD
9937	2739	2	.	.	.
9937	2740	1	As	as	IN
9937	2740	2	the	the	DT
9937	2740	3	joint	joint	JJ
9937	2740	4	separates	separate	NNS
9937	2740	5	,	,	,
9937	2740	6	cut	cut	VBN
9937	2740	7	through	through	IN
9937	2740	8	the	the	DT
9937	2740	9	remaining	remain	VBG
9937	2740	10	tendons	tendon	NNS
9937	2740	11	and	and	CC
9937	2740	12	skin	skin	NN
9937	2740	13	on	on	IN
9937	2740	14	the	the	DT
9937	2740	15	back	back	NN
9937	2740	16	of	of	IN
9937	2740	17	the	the	DT
9937	2740	18	legs	leg	NNS
9937	2740	19	.	.	.
9937	2741	1	[	[	-LRB-
9937	2741	2	Illustration	illustration	NN
9937	2741	3	:	:	:
9937	2741	4	FIG	FIG	NNP
9937	2741	5	.	.	.
9937	2742	1	11	11	CD
9937	2742	2	]	]	-RRB-
9937	2742	3	37	37	CD
9937	2742	4	.	.	.
9937	2743	1	Proceed	proceed	VB
9937	2743	2	,	,	,
9937	2743	3	next	next	RB
9937	2743	4	,	,	,
9937	2743	5	to	to	TO
9937	2743	6	cut	cut	VB
9937	2743	7	a	a	DT
9937	2743	8	crosswise	crosswise	NN
9937	2743	9	slit	slit	VBN
9937	2743	10	through	through	IN
9937	2743	11	the	the	DT
9937	2743	12	skin	skin	NN
9937	2743	13	between	between	IN
9937	2743	14	the	the	DT
9937	2743	15	legs	leg	NNS
9937	2743	16	at	at	IN
9937	2743	17	a	a	DT
9937	2743	18	point	point	NN
9937	2743	19	above	above	IN
9937	2743	20	the	the	DT
9937	2743	21	vent	vent	NN
9937	2743	22	,	,	,
9937	2743	23	as	as	IN
9937	2743	24	in	in	IN
9937	2743	25	Fig	Fig	NNP
9937	2743	26	.	.	.
9937	2744	1	10	10	CD
9937	2744	2	,	,	,
9937	2744	3	so	so	IN
9937	2744	4	that	that	IN
9937	2744	5	the	the	DT
9937	2744	6	entrails	entrail	NNS
9937	2744	7	may	may	MD
9937	2744	8	be	be	VB
9937	2744	9	removed	remove	VBN
9937	2744	10	.	.	.
9937	2745	1	This	this	DT
9937	2745	2	slit	slit	NN
9937	2745	3	should	should	MD
9937	2745	4	be	be	VB
9937	2745	5	just	just	RB
9937	2745	6	large	large	JJ
9937	2745	7	enough	enough	RB
9937	2745	8	to	to	TO
9937	2745	9	admit	admit	VB
9937	2745	10	the	the	DT
9937	2745	11	hand	hand	NN
9937	2745	12	and	and	CC
9937	2745	13	no	no	RB
9937	2745	14	larger	large	JJR
9937	2745	15	.	.	.
9937	2746	1	Insert	insert	VB
9937	2746	2	the	the	DT
9937	2746	3	fingers	finger	NNS
9937	2746	4	of	of	IN
9937	2746	5	one	one	CD
9937	2746	6	hand	hand	NN
9937	2746	7	in	in	IN
9937	2746	8	this	this	DT
9937	2746	9	slit	slit	NN
9937	2746	10	and	and	CC
9937	2746	11	gently	gently	RB
9937	2746	12	move	move	VB
9937	2746	13	them	-PRON-	PRP
9937	2746	14	around	around	IN
9937	2746	15	the	the	DT
9937	2746	16	mass	mass	NN
9937	2746	17	of	of	IN
9937	2746	18	the	the	DT
9937	2746	19	internal	internal	JJ
9937	2746	20	organs	organ	NNS
9937	2746	21	,	,	,
9937	2746	22	keeping	keep	VBG
9937	2746	23	them	-PRON-	PRP
9937	2746	24	close	close	RB
9937	2746	25	to	to	IN
9937	2746	26	the	the	DT
9937	2746	27	framework	framework	NN
9937	2746	28	of	of	IN
9937	2746	29	the	the	DT
9937	2746	30	bird	bird	NN
9937	2746	31	.	.	.
9937	2747	1	This	this	DT
9937	2747	2	will	will	MD
9937	2747	3	loosen	loosen	VB
9937	2747	4	the	the	DT
9937	2747	5	entrails	entrail	NNS
9937	2747	6	at	at	IN
9937	2747	7	the	the	DT
9937	2747	8	points	point	NNS
9937	2747	9	where	where	WRB
9937	2747	10	they	-PRON-	PRP
9937	2747	11	are	be	VBP
9937	2747	12	attached	attach	VBN
9937	2747	13	to	to	IN
9937	2747	14	the	the	DT
9937	2747	15	body	body	NN
9937	2747	16	.	.	.
9937	2748	1	Then	then	RB
9937	2748	2	,	,	,
9937	2748	3	inserting	insert	VBG
9937	2748	4	the	the	DT
9937	2748	5	hand	hand	NN
9937	2748	6	,	,	,
9937	2748	7	slip	slip	VB
9937	2748	8	the	the	DT
9937	2748	9	fingers	finger	NNS
9937	2748	10	around	around	IN
9937	2748	11	the	the	DT
9937	2748	12	mass	mass	NN
9937	2748	13	at	at	IN
9937	2748	14	the	the	DT
9937	2748	15	top	top	NN
9937	2748	16	,	,	,
9937	2748	17	near	near	IN
9937	2748	18	the	the	DT
9937	2748	19	neck	neck	NN
9937	2748	20	,	,	,
9937	2748	21	and	and	CC
9937	2748	22	with	with	IN
9937	2748	23	one	one	CD
9937	2748	24	pull	pull	NN
9937	2748	25	remove	remove	VB
9937	2748	26	the	the	DT
9937	2748	27	entire	entire	JJ
9937	2748	28	internal	internal	JJ
9937	2748	29	contents	content	NNS
9937	2748	30	,	,	,
9937	2748	31	as	as	IN
9937	2748	32	Fig	Fig	NNP
9937	2748	33	.	.	.
9937	2749	1	11	11	CD
9937	2749	2	shows	show	NNS
9937	2749	3	.	.	.
9937	2750	1	The	the	DT
9937	2750	2	lungs	lung	NNS
9937	2750	3	,	,	,
9937	2750	4	or	or	CC
9937	2750	5	lights	light	NNS
9937	2750	6	,	,	,
9937	2750	7	as	as	IN
9937	2750	8	they	-PRON-	PRP
9937	2750	9	are	be	VBP
9937	2750	10	sometimes	sometimes	RB
9937	2750	11	called	call	VBN
9937	2750	12	,	,	,
9937	2750	13	do	do	VB
9937	2750	14	not	not	RB
9937	2750	15	come	come	VB
9937	2750	16	out	out	RP
9937	2750	17	with	with	IN
9937	2750	18	this	this	DT
9937	2750	19	mass	mass	NN
9937	2750	20	.	.	.
9937	2751	1	They	-PRON-	PRP
9937	2751	2	will	will	MD
9937	2751	3	be	be	VB
9937	2751	4	found	find	VBN
9937	2751	5	covered	cover	VBN
9937	2751	6	with	with	IN
9937	2751	7	a	a	DT
9937	2751	8	membrane	membrane	NN
9937	2751	9	and	and	CC
9937	2751	10	tightly	tightly	RB
9937	2751	11	fastened	fasten	VBN
9937	2751	12	inside	inside	IN
9937	2751	13	the	the	DT
9937	2751	14	breast	breast	NN
9937	2751	15	bone	bone	NN
9937	2751	16	,	,	,
9937	2751	17	and	and	CC
9937	2751	18	must	must	MD
9937	2751	19	be	be	VB
9937	2751	20	removed	remove	VBN
9937	2751	21	by	by	IN
9937	2751	22	pulling	pull	VBG
9937	2751	23	them	-PRON-	PRP
9937	2751	24	out	out	RP
9937	2751	25	with	with	IN
9937	2751	26	the	the	DT
9937	2751	27	tips	tip	NNS
9937	2751	28	of	of	IN
9937	2751	29	the	the	DT
9937	2751	30	fingers	finger	NNS
9937	2751	31	.	.	.
9937	2752	1	After	after	IN
9937	2752	2	the	the	DT
9937	2752	3	entrails	entrail	NNS
9937	2752	4	are	be	VBP
9937	2752	5	removed	remove	VBN
9937	2752	6	,	,	,
9937	2752	7	pour	pour	VB
9937	2752	8	clean	clean	JJ
9937	2752	9	cold	cold	JJ
9937	2752	10	water	water	NN
9937	2752	11	into	into	IN
9937	2752	12	the	the	DT
9937	2752	13	cavity	cavity	NN
9937	2752	14	,	,	,
9937	2752	15	rinse	rinse	VB
9937	2752	16	it	-PRON-	PRP
9937	2752	17	well	well	RB
9937	2752	18	several	several	JJ
9937	2752	19	times	time	NNS
9937	2752	20	,	,	,
9937	2752	21	and	and	CC
9937	2752	22	pour	pour	VB
9937	2752	23	the	the	DT
9937	2752	24	water	water	NN
9937	2752	25	out	out	RP
9937	2752	26	.	.	.
9937	2753	1	[	[	-LRB-
9937	2753	2	Illustration	illustration	NN
9937	2753	3	:	:	:
9937	2753	4	Fig	Fig	NNP
9937	2753	5	.	.	.
9937	2754	1	12	12	CD
9937	2754	2	]	]	-RRB-
9937	2754	3	[	[	-LRB-
9937	2754	4	Illustration	illustration	NN
9937	2754	5	:	:	:
9937	2754	6	FIG	FIG	NNP
9937	2754	7	.	.	.
9937	2755	1	13	13	CD
9937	2755	2	]	]	-RRB-
9937	2755	3	38	38	CD
9937	2755	4	.	.	.
9937	2756	1	Among	among	IN
9937	2756	2	the	the	DT
9937	2756	3	contents	content	NNS
9937	2756	4	drawn	draw	VBN
9937	2756	5	from	from	IN
9937	2756	6	the	the	DT
9937	2756	7	chicken	chicken	NN
9937	2756	8	will	will	MD
9937	2756	9	be	be	VB
9937	2756	10	found	find	VBN
9937	2756	11	the	the	DT
9937	2756	12	heart	heart	NN
9937	2756	13	,	,	,
9937	2756	14	the	the	DT
9937	2756	15	liver	liver	NN
9937	2756	16	,	,	,
9937	2756	17	and	and	CC
9937	2756	18	the	the	DT
9937	2756	19	gizzard	gizzard	NN
9937	2756	20	.	.	.
9937	2757	1	These	these	DT
9937	2757	2	are	be	VBP
9937	2757	3	called	call	VBN
9937	2757	4	the	the	DT
9937	2757	5	_	_	NNP
9937	2757	6	giblets	giblet	NNS
9937	2757	7	_	_	NNP
9937	2757	8	.	.	.
9937	2758	1	They	-PRON-	PRP
9937	2758	2	are	be	VBP
9937	2758	3	the	the	DT
9937	2758	4	only	only	JJ
9937	2758	5	edible	edible	JJ
9937	2758	6	internal	internal	JJ
9937	2758	7	organs	organ	NNS
9937	2758	8	,	,	,
9937	2758	9	and	and	CC
9937	2758	10	must	must	MD
9937	2758	11	be	be	VB
9937	2758	12	separated	separate	VBN
9937	2758	13	from	from	IN
9937	2758	14	the	the	DT
9937	2758	15	rest	rest	NN
9937	2758	16	.	.	.
9937	2759	1	To	to	TO
9937	2759	2	do	do	VB
9937	2759	3	this	this	DT
9937	2759	4	,	,	,
9937	2759	5	squeeze	squeeze	VB
9937	2759	6	the	the	DT
9937	2759	7	blood	blood	NN
9937	2759	8	from	from	IN
9937	2759	9	the	the	DT
9937	2759	10	heart	heart	NN
9937	2759	11	,	,	,
9937	2759	12	and	and	CC
9937	2759	13	then	then	RB
9937	2759	14	cut	cut	VB
9937	2759	15	the	the	DT
9937	2759	16	large	large	JJ
9937	2759	17	vessels	vessel	NNS
9937	2759	18	off	off	RB
9937	2759	19	close	close	RB
9937	2759	20	to	to	IN
9937	2759	21	the	the	DT
9937	2759	22	top	top	NN
9937	2759	23	of	of	IN
9937	2759	24	it	-PRON-	PRP
9937	2759	25	.	.	.
9937	2760	1	Then	then	RB
9937	2760	2	cut	cut	VB
9937	2760	3	the	the	DT
9937	2760	4	liver	liver	NN
9937	2760	5	away	away	RB
9937	2760	6	.	.	.
9937	2761	1	In	in	IN
9937	2761	2	handling	handle	VBG
9937	2761	3	this	this	DT
9937	2761	4	part	part	NN
9937	2761	5	of	of	IN
9937	2761	6	the	the	DT
9937	2761	7	giblets	giblet	NNS
9937	2761	8	extreme	extreme	JJ
9937	2761	9	care	care	NN
9937	2761	10	must	must	MD
9937	2761	11	be	be	VB
9937	2761	12	taken	take	VBN
9937	2761	13	,	,	,
9937	2761	14	for	for	IN
9937	2761	15	tightly	tightly	RB
9937	2761	16	attached	attach	VBN
9937	2761	17	to	to	IN
9937	2761	18	it	-PRON-	PRP
9937	2761	19	,	,	,
9937	2761	20	as	as	IN
9937	2761	21	Fig	Fig	NNP
9937	2761	22	.	.	.
9937	2762	1	12	12	CD
9937	2762	2	shows	show	NNS
9937	2762	3	,	,	,
9937	2762	4	is	be	VBZ
9937	2762	5	the	the	DT
9937	2762	6	_	_	NNP
9937	2762	7	gall	gall	NN
9937	2762	8	bladder	bladder	NN
9937	2762	9	_	_	NNP
9937	2762	10	,	,	,
9937	2762	11	which	which	WDT
9937	2762	12	is	be	VBZ
9937	2762	13	a	a	DT
9937	2762	14	tiny	tiny	JJ
9937	2762	15	sack	sack	NN
9937	2762	16	filled	fill	VBN
9937	2762	17	with	with	IN
9937	2762	18	green	green	JJ
9937	2762	19	fluid	fluid	NN
9937	2762	20	,	,	,
9937	2762	21	called	call	VBN
9937	2762	22	bile	bile	NN
9937	2762	23	.	.	.
9937	2763	1	If	if	IN
9937	2763	2	this	this	DT
9937	2763	3	sack	sack	NN
9937	2763	4	breaks	break	VBZ
9937	2763	5	,	,	,
9937	2763	6	anything	anything	NN
9937	2763	7	that	that	WDT
9937	2763	8	its	-PRON-	PRP$
9937	2763	9	contents	content	NNS
9937	2763	10	touches	touch	NNS
9937	2763	11	will	will	MD
9937	2763	12	become	become	VB
9937	2763	13	very	very	RB
9937	2763	14	bitter	bitter	JJ
9937	2763	15	and	and	CC
9937	2763	16	therefore	therefore	RB
9937	2763	17	unfit	unfit	JJ
9937	2763	18	to	to	TO
9937	2763	19	eat	eat	VB
9937	2763	20	.	.	.
9937	2764	1	The	the	DT
9937	2764	2	gall	gall	NN
9937	2764	3	bag	bag	NN
9937	2764	4	should	should	MD
9937	2764	5	be	be	VB
9937	2764	6	cut	cut	VBN
9937	2764	7	out	out	IN
9937	2764	8	of	of	IN
9937	2764	9	the	the	DT
9937	2764	10	liver	liver	NN
9937	2764	11	above	above	IN
9937	2764	12	the	the	DT
9937	2764	13	place	place	NN
9937	2764	14	where	where	WRB
9937	2764	15	it	-PRON-	PRP
9937	2764	16	is	be	VBZ
9937	2764	17	attached	attach	VBN
9937	2764	18	,	,	,
9937	2764	19	so	so	IN
9937	2764	20	as	as	IN
9937	2764	21	to	to	TO
9937	2764	22	be	be	VB
9937	2764	23	certain	certain	JJ
9937	2764	24	that	that	IN
9937	2764	25	it	-PRON-	PRP
9937	2764	26	does	do	VBZ
9937	2764	27	not	not	RB
9937	2764	28	break	break	VB
9937	2764	29	nor	nor	CC
9937	2764	30	lose	lose	VB
9937	2764	31	any	any	DT
9937	2764	32	of	of	IN
9937	2764	33	the	the	DT
9937	2764	34	bile	bile	NN
9937	2764	35	.	.	.
9937	2765	1	Next	next	RB
9937	2765	2	,	,	,
9937	2765	3	remove	remove	VB
9937	2765	4	the	the	DT
9937	2765	5	gizzard	gizzard	NN
9937	2765	6	,	,	,
9937	2765	7	which	which	WDT
9937	2765	8	consists	consist	VBZ
9937	2765	9	of	of	IN
9937	2765	10	a	a	DT
9937	2765	11	fleshy	fleshy	NN
9937	2765	12	part	part	NN
9937	2765	13	surrounding	surround	VBG
9937	2765	14	a	a	DT
9937	2765	15	sack	sack	NN
9937	2765	16	containing	contain	VBG
9937	2765	17	partly	partly	RB
9937	2765	18	digested	digest	VBN
9937	2765	19	food	food	NN
9937	2765	20	eaten	eat	VBN
9937	2765	21	by	by	IN
9937	2765	22	the	the	DT
9937	2765	23	chicken	chicken	NN
9937	2765	24	.	.	.
9937	2766	1	First	first	RB
9937	2766	2	trim	trim	VB
9937	2766	3	off	off	RP
9937	2766	4	any	any	DT
9937	2766	5	surplus	surplus	JJ
9937	2766	6	fat	fat	NN
9937	2766	7	,	,	,
9937	2766	8	and	and	CC
9937	2766	9	carefully	carefully	RB
9937	2766	10	cut	cut	VB
9937	2766	11	through	through	IN
9937	2766	12	the	the	DT
9937	2766	13	fleshy	fleshy	NN
9937	2766	14	part	part	NN
9937	2766	15	just	just	RB
9937	2766	16	to	to	IN
9937	2766	17	the	the	DT
9937	2766	18	surface	surface	NN
9937	2766	19	of	of	IN
9937	2766	20	the	the	DT
9937	2766	21	inside	inside	JJ
9937	2766	22	sack	sack	NN
9937	2766	23	.	.	.
9937	2767	1	Then	then	RB
9937	2767	2	pull	pull	VB
9937	2767	3	the	the	DT
9937	2767	4	outside	outside	JJ
9937	2767	5	fleshy	fleshy	NN
9937	2767	6	part	part	NN
9937	2767	7	away	away	RB
9937	2767	8	from	from	IN
9937	2767	9	the	the	DT
9937	2767	10	sack	sack	NN
9937	2767	11	without	without	IN
9937	2767	12	breaking	break	VBG
9937	2767	13	it	-PRON-	PRP
9937	2767	14	,	,	,
9937	2767	15	as	as	IN
9937	2767	16	in	in	IN
9937	2767	17	Fig	Fig	NNP
9937	2767	18	.	.	.
9937	2768	1	13	13	CD
9937	2768	2	,	,	,
9937	2768	3	an	an	DT
9937	2768	4	operation	operation	NN
9937	2768	5	that	that	WDT
9937	2768	6	can	can	MD
9937	2768	7	be	be	VB
9937	2768	8	done	do	VBN
9937	2768	9	if	if	IN
9937	2768	10	the	the	DT
9937	2768	11	work	work	NN
9937	2768	12	is	be	VBZ
9937	2768	13	performed	perform	VBN
9937	2768	14	carefully	carefully	RB
9937	2768	15	.	.	.
9937	2769	1	After	after	IN
9937	2769	2	removing	remove	VBG
9937	2769	3	the	the	DT
9937	2769	4	giblets	giblet	NNS
9937	2769	5	and	and	CC
9937	2769	6	preparing	prepare	VBG
9937	2769	7	them	-PRON-	PRP
9937	2769	8	as	as	RB
9937	2769	9	explained	explain	VBN
9937	2769	10	,	,	,
9937	2769	11	wash	wash	VB
9937	2769	12	them	-PRON-	PRP
9937	2769	13	well	well	RB
9937	2769	14	,	,	,
9937	2769	15	so	so	IN
9937	2769	16	that	that	IN
9937	2769	17	they	-PRON-	PRP
9937	2769	18	may	may	MD
9937	2769	19	be	be	VB
9937	2769	20	used	use	VBN
9937	2769	21	with	with	IN
9937	2769	22	the	the	DT
9937	2769	23	rest	rest	NN
9937	2769	24	of	of	IN
9937	2769	25	the	the	DT
9937	2769	26	chicken	chicken	NN
9937	2769	27	.	.	.
9937	2770	1	As	as	IN
9937	2770	2	a	a	DT
9937	2770	3	final	final	JJ
9937	2770	4	step	step	NN
9937	2770	5	,	,	,
9937	2770	6	cut	cut	VBD
9937	2770	7	out	out	RP
9937	2770	8	the	the	DT
9937	2770	9	_	_	NNP
9937	2770	10	oil	oil	NN
9937	2770	11	sack	sack	NN
9937	2770	12	_	_	NNP
9937	2770	13	,	,	,
9937	2770	14	which	which	WDT
9937	2770	15	lies	lie	VBZ
9937	2770	16	just	just	RB
9937	2770	17	above	above	IN
9937	2770	18	the	the	DT
9937	2770	19	tail	tail	NN
9937	2770	20	,	,	,
9937	2770	21	proceeding	proceed	VBG
9937	2770	22	in	in	IN
9937	2770	23	the	the	DT
9937	2770	24	manner	manner	NN
9937	2770	25	illustrated	illustrate	VBN
9937	2770	26	in	in	IN
9937	2770	27	Fig	Fig	NNP
9937	2770	28	.	.	.
9937	2771	1	14	14	CD
9937	2771	2	.	.	.
9937	2772	1	[	[	-LRB-
9937	2772	2	Illustration	illustration	NN
9937	2772	3	:	:	:
9937	2772	4	FIG	FIG	NNP
9937	2772	5	.	.	.
9937	2773	1	14	14	CD
9937	2773	2	]	]	-RRB-
9937	2773	3	[	[	-LRB-
9937	2773	4	Illustration	illustration	NN
9937	2773	5	:	:	:
9937	2773	6	Fig	Fig	NNP
9937	2773	7	.	.	.
9937	2774	1	15	15	LS
9937	2774	2	]	]	-RRB-
9937	2774	3	[	[	-LRB-
9937	2774	4	Illustration	illustration	NN
9937	2774	5	:	:	:
9937	2774	6	FIG	FIG	NNP
9937	2774	7	.	.	.
9937	2775	1	16	16	LS
9937	2775	2	]	]	-RRB-
9937	2775	3	[	[	-LRB-
9937	2775	4	Illustration	illustration	NN
9937	2775	5	:	:	:
9937	2775	6	FIG	FIG	NNP
9937	2775	7	.	.	.
9937	2776	1	17	17	CD
9937	2776	2	]	]	-RRB-
9937	2776	3	[	[	-LRB-
9937	2776	4	Illustration	illustration	NN
9937	2776	5	:	:	:
9937	2776	6	FIG	FIG	NNP
9937	2776	7	.	.	.
9937	2777	1	18	18	CD
9937	2777	2	]	]	-RRB-
9937	2777	3	[	[	-LRB-
9937	2777	4	Illustration	illustration	NN
9937	2777	5	:	:	:
9937	2777	6	Fig	Fig	NNP
9937	2777	7	.	.	.
9937	2778	1	19	19	CD
9937	2778	2	]	]	-RRB-
9937	2778	3	[	[	-LRB-
9937	2778	4	Illustration	illustration	NN
9937	2778	5	:	:	:
9937	2778	6	Fig	Fig	NNP
9937	2778	7	.	.	.
9937	2779	1	20	20	CD
9937	2779	2	]	]	-RRB-
9937	2779	3	[	[	-LRB-
9937	2779	4	Illustration	illustration	NN
9937	2779	5	:	:	:
9937	2779	6	Fig	Fig	NNP
9937	2779	7	.	.	.
9937	2780	1	21	21	LS
9937	2780	2	]	]	-RRB-
9937	2780	3	[	[	-LRB-
9937	2780	4	Illustration	illustration	NN
9937	2780	5	:	:	:
9937	2780	6	Fig	Fig	NNP
9937	2780	7	.	.	.
9937	2781	1	22	22	CD
9937	2781	2	]	]	-RRB-
9937	2781	3	39	39	CD
9937	2781	4	.	.	.
9937	2782	1	CUTTING	cut	VBG
9937	2782	2	UP	up	RP
9937	2782	3	A	a	DT
9937	2782	4	CHICKEN.--When	chicken.--when	NN
9937	2782	5	chicken	chicken	NN
9937	2782	6	that	that	WDT
9937	2782	7	has	have	VBZ
9937	2782	8	been	be	VBN
9937	2782	9	drawn	draw	VBN
9937	2782	10	is	be	VBZ
9937	2782	11	to	to	TO
9937	2782	12	be	be	VB
9937	2782	13	fried	fry	VBN
9937	2782	14	,	,	,
9937	2782	15	stewed	stew	VBN
9937	2782	16	,	,	,
9937	2782	17	fricasseed	fricasseed	NN
9937	2782	18	,	,	,
9937	2782	19	or	or	CC
9937	2782	20	cooked	cook	VBN
9937	2782	21	in	in	IN
9937	2782	22	some	some	DT
9937	2782	23	similar	similar	JJ
9937	2782	24	way	way	NN
9937	2782	25	,	,	,
9937	2782	26	it	-PRON-	PRP
9937	2782	27	must	must	MD
9937	2782	28	be	be	VB
9937	2782	29	cut	cut	VBN
9937	2782	30	into	into	IN
9937	2782	31	suitable	suitable	JJ
9937	2782	32	pieces	piece	NNS
9937	2782	33	.	.	.
9937	2783	1	In	in	IN
9937	2783	2	order	order	NN
9937	2783	3	to	to	TO
9937	2783	4	do	do	VB
9937	2783	5	this	this	DT
9937	2783	6	properly	properly	RB
9937	2783	7	,	,	,
9937	2783	8	it	-PRON-	PRP
9937	2783	9	is	be	VBZ
9937	2783	10	necessary	necessary	JJ
9937	2783	11	to	to	TO
9937	2783	12	learn	learn	VB
9937	2783	13	to	to	TO
9937	2783	14	locate	locate	VB
9937	2783	15	the	the	DT
9937	2783	16	joints	joint	NNS
9937	2783	17	and	and	CC
9937	2783	18	to	to	TO
9937	2783	19	be	be	VB
9937	2783	20	able	able	JJ
9937	2783	21	to	to	TO
9937	2783	22	cut	cut	VB
9937	2783	23	squarely	squarely	RB
9937	2783	24	between	between	IN
9937	2783	25	the	the	DT
9937	2783	26	two	two	CD
9937	2783	27	bones	bone	NNS
9937	2783	28	where	where	WRB
9937	2783	29	they	-PRON-	PRP
9937	2783	30	are	be	VBP
9937	2783	31	attached	attach	VBN
9937	2783	32	to	to	IN
9937	2783	33	each	each	DT
9937	2783	34	other	other	JJ
9937	2783	35	.	.	.
9937	2784	1	To	to	TO
9937	2784	2	sever	sever	VB
9937	2784	3	the	the	DT
9937	2784	4	legs	leg	NNS
9937	2784	5	from	from	IN
9937	2784	6	the	the	DT
9937	2784	7	body	body	NN
9937	2784	8	of	of	IN
9937	2784	9	the	the	DT
9937	2784	10	chicken	chicken	NN
9937	2784	11	,	,	,
9937	2784	12	first	first	RB
9937	2784	13	cut	cut	VBD
9937	2784	14	through	through	IN
9937	2784	15	the	the	DT
9937	2784	16	skin	skin	NN
9937	2784	17	underneath	underneath	IN
9937	2784	18	each	each	DT
9937	2784	19	leg	leg	NN
9937	2784	20	where	where	WRB
9937	2784	21	it	-PRON-	PRP
9937	2784	22	is	be	VBZ
9937	2784	23	attached	attach	VBN
9937	2784	24	to	to	IN
9937	2784	25	the	the	DT
9937	2784	26	body	body	NN
9937	2784	27	,	,	,
9937	2784	28	as	as	IN
9937	2784	29	in	in	IN
9937	2784	30	Fig	Fig	NNP
9937	2784	31	.	.	.
9937	2785	1	15	15	CD
9937	2785	2	,	,	,
9937	2785	3	bend	bend	VB
9937	2785	4	the	the	DT
9937	2785	5	leg	leg	NN
9937	2785	6	back	back	RB
9937	2785	7	far	far	RB
9937	2785	8	enough	enough	RB
9937	2785	9	to	to	TO
9937	2785	10	break	break	VB
9937	2785	11	the	the	DT
9937	2785	12	joint	joint	NN
9937	2785	13	,	,	,
9937	2785	14	and	and	CC
9937	2785	15	then	then	RB
9937	2785	16	cut	cut	VBD
9937	2785	17	through	through	IN
9937	2785	18	it	-PRON-	PRP
9937	2785	19	,	,	,
9937	2785	20	severing	sever	VBG
9937	2785	21	the	the	DT
9937	2785	22	entire	entire	JJ
9937	2785	23	leg	leg	NN
9937	2785	24	in	in	IN
9937	2785	25	one	one	CD
9937	2785	26	piece	piece	NN
9937	2785	27	.	.	.
9937	2786	1	When	when	WRB
9937	2786	2	the	the	DT
9937	2786	3	legs	leg	NNS
9937	2786	4	are	be	VBP
9937	2786	5	cut	cut	VBN
9937	2786	6	off	off	RP
9937	2786	7	,	,	,
9937	2786	8	cut	cut	VB
9937	2786	9	each	each	DT
9937	2786	10	one	one	NN
9937	2786	11	apart	apart	RB
9937	2786	12	at	at	IN
9937	2786	13	the	the	DT
9937	2786	14	joint	joint	NN
9937	2786	15	between	between	IN
9937	2786	16	the	the	DT
9937	2786	17	thigh	thigh	NN
9937	2786	18	and	and	CC
9937	2786	19	the	the	DT
9937	2786	20	lower	low	JJR
9937	2786	21	part	part	NN
9937	2786	22	,	,	,
9937	2786	23	as	as	IN
9937	2786	24	in	in	IN
9937	2786	25	Fig	Fig	NNP
9937	2786	26	.	.	.
9937	2787	1	16	16	CD
9937	2787	2	,	,	,
9937	2787	3	making	make	VBG
9937	2787	4	two	two	CD
9937	2787	5	pieces	piece	NNS
9937	2787	6	.	.	.
9937	2788	1	To	to	TO
9937	2788	2	sever	sever	VB
9937	2788	3	the	the	DT
9937	2788	4	wings	wing	NNS
9937	2788	5	from	from	IN
9937	2788	6	the	the	DT
9937	2788	7	body	body	NN
9937	2788	8	,	,	,
9937	2788	9	cut	cut	VBD
9937	2788	10	through	through	IN
9937	2788	11	the	the	DT
9937	2788	12	skin	skin	NN
9937	2788	13	where	where	WRB
9937	2788	14	the	the	DT
9937	2788	15	wing	wing	NN
9937	2788	16	is	be	VBZ
9937	2788	17	attached	attach	VBN
9937	2788	18	,	,	,
9937	2788	19	as	as	IN
9937	2788	20	in	in	IN
9937	2788	21	Fig	Fig	NNP
9937	2788	22	.	.	.
9937	2789	1	17	17	CD
9937	2789	2	,	,	,
9937	2789	3	and	and	CC
9937	2789	4	bend	bend	VB
9937	2789	5	it	-PRON-	PRP
9937	2789	6	back	back	RB
9937	2789	7	until	until	IN
9937	2789	8	the	the	DT
9937	2789	9	joint	joint	JJ
9937	2789	10	breaks	break	NNS
9937	2789	11	.	.	.
9937	2790	1	Then	then	RB
9937	2790	2	cut	cut	VB
9937	2790	3	it	-PRON-	PRP
9937	2790	4	off	off	RP
9937	2790	5	where	where	WRB
9937	2790	6	the	the	DT
9937	2790	7	ends	end	NNS
9937	2790	8	of	of	IN
9937	2790	9	the	the	DT
9937	2790	10	bones	bone	NNS
9937	2790	11	are	be	VBP
9937	2790	12	attached	attach	VBN
9937	2790	13	to	to	IN
9937	2790	14	the	the	DT
9937	2790	15	joint	joint	NN
9937	2790	16	.	.	.
9937	2791	1	When	when	WRB
9937	2791	2	both	both	DT
9937	2791	3	legs	leg	NNS
9937	2791	4	and	and	CC
9937	2791	5	both	both	DT
9937	2791	6	wings	wing	NNS
9937	2791	7	are	be	VBP
9937	2791	8	removed	remove	VBN
9937	2791	9	,	,	,
9937	2791	10	proceed	proceed	VB
9937	2791	11	to	to	TO
9937	2791	12	cut	cut	VB
9937	2791	13	the	the	DT
9937	2791	14	body	body	NN
9937	2791	15	apart	apart	RB
9937	2791	16	.	.	.
9937	2792	1	As	as	IN
9937	2792	2	shown	show	VBN
9937	2792	3	in	in	IN
9937	2792	4	Fig	Fig	NNP
9937	2792	5	.	.	.
9937	2793	1	18	18	CD
9937	2793	2	,	,	,
9937	2793	3	place	place	VB
9937	2793	4	the	the	DT
9937	2793	5	chicken	chicken	NN
9937	2793	6	,	,	,
9937	2793	7	neck	neck	NN
9937	2793	8	down	down	RP
9937	2793	9	,	,	,
9937	2793	10	on	on	IN
9937	2793	11	a	a	DT
9937	2793	12	table	table	NN
9937	2793	13	,	,	,
9937	2793	14	and	and	CC
9937	2793	15	cut	cut	VBD
9937	2793	16	down	down	RP
9937	2793	17	through	through	IN
9937	2793	18	the	the	DT
9937	2793	19	ribs	rib	NNS
9937	2793	20	parallel	parallel	NN
9937	2793	21	with	with	IN
9937	2793	22	the	the	DT
9937	2793	23	breast	breast	NN
9937	2793	24	and	and	CC
9937	2793	25	the	the	DT
9937	2793	26	back	back	NN
9937	2793	27	,	,	,
9937	2793	28	until	until	IN
9937	2793	29	the	the	DT
9937	2793	30	knife	knife	NN
9937	2793	31	strikes	strike	VBZ
9937	2793	32	a	a	DT
9937	2793	33	hard	hard	JJ
9937	2793	34	bone	bone	NN
9937	2793	35	that	that	WDT
9937	2793	36	it	-PRON-	PRP
9937	2793	37	can	can	MD
9937	2793	38	not	not	RB
9937	2793	39	cut	cut	VB
9937	2793	40	.	.	.
9937	2794	1	Then	then	RB
9937	2794	2	firmly	firmly	RB
9937	2794	3	grasp	grasp	VB
9937	2794	4	the	the	DT
9937	2794	5	breast	breast	NN
9937	2794	6	with	with	IN
9937	2794	7	one	one	CD
9937	2794	8	hand	hand	NN
9937	2794	9	and	and	CC
9937	2794	10	the	the	DT
9937	2794	11	back	back	NN
9937	2794	12	with	with	IN
9937	2794	13	the	the	DT
9937	2794	14	other	other	JJ
9937	2794	15	and	and	CC
9937	2794	16	break	break	VB
9937	2794	17	the	the	DT
9937	2794	18	joints	joint	NNS
9937	2794	19	that	that	WDT
9937	2794	20	attach	attach	VBP
9937	2794	21	these	these	DT
9937	2794	22	parts	part	NNS
9937	2794	23	by	by	IN
9937	2794	24	pulling	pull	VBG
9937	2794	25	the	the	DT
9937	2794	26	back	back	NN
9937	2794	27	and	and	CC
9937	2794	28	the	the	DT
9937	2794	29	breast	breast	NN
9937	2794	30	away	away	RB
9937	2794	31	from	from	IN
9937	2794	32	each	each	DT
9937	2794	33	other	other	JJ
9937	2794	34	,	,	,
9937	2794	35	as	as	IN
9937	2794	36	in	in	IN
9937	2794	37	Fig	Fig	NNP
9937	2794	38	.	.	.
9937	2795	1	19	19	CD
9937	2795	2	.	.	.
9937	2796	1	Cut	cut	VB
9937	2796	2	through	through	IN
9937	2796	3	the	the	DT
9937	2796	4	joints	joint	NNS
9937	2796	5	,	,	,
9937	2796	6	as	as	IN
9937	2796	7	in	in	IN
9937	2796	8	Fig	Fig	NNP
9937	2796	9	.	.	.
9937	2797	1	20	20	CD
9937	2797	2	,	,	,
9937	2797	3	so	so	IN
9937	2797	4	that	that	IN
9937	2797	5	the	the	DT
9937	2797	6	back	back	NN
9937	2797	7	,	,	,
9937	2797	8	ribs	rib	NNS
9937	2797	9	,	,	,
9937	2797	10	and	and	CC
9937	2797	11	neck	neck	NN
9937	2797	12	will	will	MD
9937	2797	13	be	be	VB
9937	2797	14	in	in	IN
9937	2797	15	one	one	CD
9937	2797	16	piece	piece	NN
9937	2797	17	and	and	CC
9937	2797	18	the	the	DT
9937	2797	19	breast	breast	NN
9937	2797	20	in	in	IN
9937	2797	21	another	another	DT
9937	2797	22	.	.	.
9937	2798	1	[	[	-LRB-
9937	2798	2	Illustration	illustration	NN
9937	2798	3	:	:	:
9937	2798	4	Fig	Fig	NNP
9937	2798	5	.	.	.
9937	2799	1	23	23	LS
9937	2799	2	]	]	-RRB-
9937	2799	3	If	if	IN
9937	2799	4	desired	desire	VBN
9937	2799	5	,	,	,
9937	2799	6	the	the	DT
9937	2799	7	breast	breast	NN
9937	2799	8	may	may	MD
9937	2799	9	be	be	VB
9937	2799	10	divided	divide	VBN
9937	2799	11	into	into	IN
9937	2799	12	two	two	CD
9937	2799	13	pieces	piece	NNS
9937	2799	14	by	by	IN
9937	2799	15	cutting	cut	VBG
9937	2799	16	it	-PRON-	PRP
9937	2799	17	in	in	IN
9937	2799	18	the	the	DT
9937	2799	19	manner	manner	NN
9937	2799	20	shown	show	VBN
9937	2799	21	in	in	IN
9937	2799	22	Fig	Fig	NNP
9937	2799	23	.	.	.
9937	2800	1	21	21	CD
9937	2800	2	;	;	:
9937	2800	3	also	also	RB
9937	2800	4	,	,	,
9937	2800	5	as	as	IN
9937	2800	6	the	the	DT
9937	2800	7	back	back	NN
9937	2800	8	will	will	MD
9937	2800	9	break	break	VB
9937	2800	10	at	at	IN
9937	2800	11	the	the	DT
9937	2800	12	end	end	NN
9937	2800	13	of	of	IN
9937	2800	14	the	the	DT
9937	2800	15	ribs	rib	NNS
9937	2800	16	,	,	,
9937	2800	17	it	-PRON-	PRP
9937	2800	18	may	may	MD
9937	2800	19	be	be	VB
9937	2800	20	cut	cut	VBN
9937	2800	21	into	into	IN
9937	2800	22	two	two	CD
9937	2800	23	pieces	piece	NNS
9937	2800	24	there	there	RB
9937	2800	25	.	.	.
9937	2801	1	Finally	finally	RB
9937	2801	2	,	,	,
9937	2801	3	cut	cut	VB
9937	2801	4	the	the	DT
9937	2801	5	neck	neck	NN
9937	2801	6	from	from	IN
9937	2801	7	the	the	DT
9937	2801	8	top	top	JJ
9937	2801	9	piece	piece	NN
9937	2801	10	of	of	IN
9937	2801	11	the	the	DT
9937	2801	12	back	back	NN
9937	2801	13	,	,	,
9937	2801	14	as	as	IN
9937	2801	15	in	in	IN
9937	2801	16	Fig	Fig	NNP
9937	2801	17	.	.	.
9937	2802	1	22	22	CD
9937	2802	2	.	.	.
9937	2803	1	The	the	DT
9937	2803	2	pieces	piece	NNS
9937	2803	3	of	of	IN
9937	2803	4	chicken	chicken	NN
9937	2803	5	thus	thus	RB
9937	2803	6	procured	procure	VBN
9937	2803	7	may	may	MD
9937	2803	8	be	be	VB
9937	2803	9	rinsed	rinse	VBN
9937	2803	10	clean	clean	JJ
9937	2803	11	with	with	IN
9937	2803	12	cold	cold	JJ
9937	2803	13	water	water	NN
9937	2803	14	,	,	,
9937	2803	15	but	but	CC
9937	2803	16	they	-PRON-	PRP
9937	2803	17	should	should	MD
9937	2803	18	never	never	RB
9937	2803	19	be	be	VB
9937	2803	20	allowed	allow	VBN
9937	2803	21	to	to	TO
9937	2803	22	stand	stand	VB
9937	2803	23	in	in	IN
9937	2803	24	water	water	NN
9937	2803	25	,	,	,
9937	2803	26	because	because	IN
9937	2803	27	this	this	DT
9937	2803	28	will	will	MD
9937	2803	29	draw	draw	VB
9937	2803	30	out	out	RP
9937	2803	31	some	some	DT
9937	2803	32	of	of	IN
9937	2803	33	the	the	DT
9937	2803	34	extractives	extractive	NNS
9937	2803	35	,	,	,
9937	2803	36	or	or	CC
9937	2803	37	flavoring	flavoring	NN
9937	2803	38	material	material	NN
9937	2803	39	,	,	,
9937	2803	40	soluble	soluble	JJ
9937	2803	41	albumin	albumin	NN
9937	2803	42	,	,	,
9937	2803	43	and	and	CC
9937	2803	44	mineral	mineral	NN
9937	2803	45	salts	salt	NNS
9937	2803	46	.	.	.
9937	2804	1	40	40	CD
9937	2804	2	.	.	.
9937	2805	1	PREPARING	preparing	NN
9937	2805	2	CHICKEN	CHICKEN	NNS
9937	2805	3	FEET.--Many	feet.--many	NN
9937	2805	4	persons	person	NNS
9937	2805	5	consider	consider	VBP
9937	2805	6	that	that	IN
9937	2805	7	chicken	chicken	NN
9937	2805	8	feet	foot	NNS
9937	2805	9	are	be	VBP
9937	2805	10	not	not	RB
9937	2805	11	worth	worth	JJ
9937	2805	12	while	while	IN
9937	2805	13	for	for	IN
9937	2805	14	food	food	NN
9937	2805	15	.	.	.
9937	2806	1	This	this	DT
9937	2806	2	,	,	,
9937	2806	3	however	however	RB
9937	2806	4	,	,	,
9937	2806	5	is	be	VBZ
9937	2806	6	a	a	DT
9937	2806	7	mistaken	mistaken	JJ
9937	2806	8	idea	idea	NN
9937	2806	9	,	,	,
9937	2806	10	for	for	IN
9937	2806	11	they	-PRON-	PRP
9937	2806	12	will	will	MD
9937	2806	13	add	add	VB
9937	2806	14	to	to	IN
9937	2806	15	the	the	DT
9937	2806	16	flavor	flavor	NN
9937	2806	17	of	of	IN
9937	2806	18	soup	soup	NN
9937	2806	19	stock	stock	NN
9937	2806	20	or	or	CC
9937	2806	21	they	-PRON-	PRP
9937	2806	22	may	may	MD
9937	2806	23	be	be	VB
9937	2806	24	cooked	cook	VBN
9937	2806	25	with	with	IN
9937	2806	26	the	the	DT
9937	2806	27	giblets	giblet	NNS
9937	2806	28	to	to	TO
9937	2806	29	make	make	VB
9937	2806	30	stock	stock	NN
9937	2806	31	for	for	IN
9937	2806	32	gravy	gravy	NN
9937	2806	33	.	.	.
9937	2807	1	Chicken	chicken	NN
9937	2807	2	feet	foot	NNS
9937	2807	3	do	do	VBP
9937	2807	4	not	not	RB
9937	2807	5	contain	contain	VB
9937	2807	6	much	much	JJ
9937	2807	7	meat	meat	NN
9937	2807	8	,	,	,
9937	2807	9	but	but	CC
9937	2807	10	what	what	WP
9937	2807	11	little	little	JJ
9937	2807	12	there	there	EX
9937	2807	13	is	be	VBZ
9937	2807	14	has	have	VBZ
9937	2807	15	an	an	DT
9937	2807	16	excellent	excellent	JJ
9937	2807	17	flavor	flavor	NN
9937	2807	18	and	and	CC
9937	2807	19	should	should	MD
9937	2807	20	be	be	VB
9937	2807	21	removed	remove	VBN
9937	2807	22	for	for	IN
9937	2807	23	use	use	NN
9937	2807	24	when	when	WRB
9937	2807	25	creamed	creamed	JJ
9937	2807	26	chicken	chicken	NN
9937	2807	27	or	or	CC
9937	2807	28	any	any	DT
9937	2807	29	dish	dish	NN
9937	2807	30	made	make	VBN
9937	2807	31	with	with	IN
9937	2807	32	left	leave	VBN
9937	2807	33	-	-	HYPH
9937	2807	34	over	over	RP
9937	2807	35	chicken	chicken	NN
9937	2807	36	is	be	VBZ
9937	2807	37	to	to	TO
9937	2807	38	be	be	VB
9937	2807	39	cooked	cook	VBN
9937	2807	40	.	.	.
9937	2808	1	To	to	TO
9937	2808	2	prepare	prepare	VB
9937	2808	3	chicken	chicken	NN
9937	2808	4	feet	foot	NNS
9937	2808	5	for	for	IN
9937	2808	6	use	use	NN
9937	2808	7	as	as	IN
9937	2808	8	food	food	NN
9937	2808	9	,	,	,
9937	2808	10	scrub	scrub	VB
9937	2808	11	the	the	DT
9937	2808	12	feet	foot	NNS
9937	2808	13	well	well	RB
9937	2808	14	and	and	CC
9937	2808	15	pour	pour	VBP
9937	2808	16	boiling	boil	VBG
9937	2808	17	water	water	NN
9937	2808	18	over	over	IN
9937	2808	19	them	-PRON-	PRP
9937	2808	20	.	.	.
9937	2809	1	After	after	IN
9937	2809	2	a	a	DT
9937	2809	3	minute	minute	NN
9937	2809	4	or	or	CC
9937	2809	5	two	two	CD
9937	2809	6	,	,	,
9937	2809	7	remove	remove	VB
9937	2809	8	them	-PRON-	PRP
9937	2809	9	from	from	IN
9937	2809	10	the	the	DT
9937	2809	11	water	water	NN
9937	2809	12	and	and	CC
9937	2809	13	rub	rub	VB
9937	2809	14	them	-PRON-	PRP
9937	2809	15	with	with	IN
9937	2809	16	a	a	DT
9937	2809	17	clean	clean	JJ
9937	2809	18	cloth	cloth	NN
9937	2809	19	to	to	TO
9937	2809	20	peel	peel	VB
9937	2809	21	off	off	RP
9937	2809	22	the	the	DT
9937	2809	23	scaly	scaly	NNP
9937	2809	24	skin	skin	NN
9937	2809	25	,	,	,
9937	2809	26	as	as	IN
9937	2809	27	shown	show	VBN
9937	2809	28	in	in	IN
9937	2809	29	Fig	Fig	NNP
9937	2809	30	.	.	.
9937	2810	1	23	23	CD
9937	2810	2	.	.	.
9937	2811	1	Finally	finally	RB
9937	2811	2	remove	remove	VB
9937	2811	3	the	the	DT
9937	2811	4	nails	nail	NNS
9937	2811	5	by	by	IN
9937	2811	6	bending	bend	VBG
9937	2811	7	them	-PRON-	PRP
9937	2811	8	back	back	RB
9937	2811	9	.	.	.
9937	2812	1	41	41	CD
9937	2812	2	.	.	.
9937	2813	1	UTILIZING	utilize	VBG
9937	2813	2	THE	the	DT
9937	2813	3	WING	wing	NN
9937	2813	4	TIPS.--The	tips.--the	NN
9937	2813	5	last	last	JJ
9937	2813	6	joint	joint	NN
9937	2813	7	,	,	,
9937	2813	8	or	or	CC
9937	2813	9	tip	tip	NN
9937	2813	10	,	,	,
9937	2813	11	of	of	IN
9937	2813	12	chicken	chicken	NN
9937	2813	13	wings	wing	NNS
9937	2813	14	has	have	VBZ
9937	2813	15	no	no	DT
9937	2813	16	value	value	NN
9937	2813	17	as	as	IN
9937	2813	18	food	food	NN
9937	2813	19	,	,	,
9937	2813	20	but	but	CC
9937	2813	21	,	,	,
9937	2813	22	like	like	IN
9937	2813	23	the	the	DT
9937	2813	24	feet	foot	NNS
9937	2813	25	,	,	,
9937	2813	26	it	-PRON-	PRP
9937	2813	27	will	will	MD
9937	2813	28	help	help	VB
9937	2813	29	to	to	TO
9937	2813	30	add	add	VB
9937	2813	31	flavor	flavor	NN
9937	2813	32	to	to	IN
9937	2813	33	any	any	DT
9937	2813	34	stock	stock	NN
9937	2813	35	that	that	WDT
9937	2813	36	is	be	VBZ
9937	2813	37	made	make	VBN
9937	2813	38	.	.	.
9937	2814	1	This	this	DT
9937	2814	2	small	small	JJ
9937	2814	3	piece	piece	NN
9937	2814	4	of	of	IN
9937	2814	5	wing	wing	NN
9937	2814	6	may	may	MD
9937	2814	7	be	be	VB
9937	2814	8	removed	remove	VBN
9937	2814	9	and	and	CC
9937	2814	10	then	then	RB
9937	2814	11	cooked	cook	VBN
9937	2814	12	with	with	IN
9937	2814	13	the	the	DT
9937	2814	14	feet	foot	NNS
9937	2814	15	and	and	CC
9937	2814	16	giblets	giblet	NNS
9937	2814	17	.	.	.
9937	2815	1	PREPARATION	preparation	NN
9937	2815	2	OF	of	IN
9937	2815	3	POULTRY	poultry	NN
9937	2815	4	OTHER	other	JJ
9937	2815	5	THAN	than	IN
9937	2815	6	CHICKEN	CHICKEN	NNS
9937	2815	7	42	42	CD
9937	2815	8	.	.	.
9937	2816	1	PREPARATION	preparation	NN
9937	2816	2	OF	of	IN
9937	2816	3	TURKEY.--The	turkey.--the	JJ
9937	2816	4	preparation	preparation	NN
9937	2816	5	of	of	IN
9937	2816	6	a	a	DT
9937	2816	7	plucked	pluck	VBN
9937	2816	8	turkey	turkey	NN
9937	2816	9	for	for	IN
9937	2816	10	cooking	cooking	NN
9937	2816	11	is	be	VBZ
9937	2816	12	almost	almost	RB
9937	2816	13	identically	identically	RB
9937	2816	14	the	the	DT
9937	2816	15	same	same	JJ
9937	2816	16	as	as	IN
9937	2816	17	that	that	DT
9937	2816	18	of	of	IN
9937	2816	19	a	a	DT
9937	2816	20	plucked	pluck	VBN
9937	2816	21	chicken	chicken	NN
9937	2816	22	.	.	.
9937	2817	1	Begin	begin	VB
9937	2817	2	the	the	DT
9937	2817	3	preparation	preparation	NN
9937	2817	4	by	by	IN
9937	2817	5	singeing	singe	VBG
9937	2817	6	it	-PRON-	PRP
9937	2817	7	;	;	:
9937	2817	8	that	that	RB
9937	2817	9	is	is	RB
9937	2817	10	,	,	,
9937	2817	11	hold	hold	VB
9937	2817	12	it	-PRON-	PRP
9937	2817	13	over	over	IN
9937	2817	14	a	a	DT
9937	2817	15	flame	flame	NN
9937	2817	16	and	and	CC
9937	2817	17	turn	turn	VB
9937	2817	18	it	-PRON-	PRP
9937	2817	19	so	so	IN
9937	2817	20	that	that	IN
9937	2817	21	all	all	PDT
9937	2817	22	the	the	DT
9937	2817	23	hairs	hair	NNS
9937	2817	24	on	on	IN
9937	2817	25	the	the	DT
9937	2817	26	skin	skin	NN
9937	2817	27	will	will	MD
9937	2817	28	be	be	VB
9937	2817	29	burned	burn	VBN
9937	2817	30	off	off	RP
9937	2817	31	.	.	.
9937	2818	1	Then	then	RB
9937	2818	2	look	look	VB
9937	2818	3	the	the	DT
9937	2818	4	skin	skin	NN
9937	2818	5	over	over	RP
9937	2818	6	carefully	carefully	RB
9937	2818	7	,	,	,
9937	2818	8	remove	remove	VB
9937	2818	9	any	any	DT
9937	2818	10	pin	pin	NN
9937	2818	11	feathers	feather	NNS
9937	2818	12	that	that	WDT
9937	2818	13	may	may	MD
9937	2818	14	not	not	RB
9937	2818	15	have	have	VB
9937	2818	16	been	be	VBN
9937	2818	17	removed	remove	VBN
9937	2818	18	in	in	IN
9937	2818	19	plucking	plucking	NN
9937	2818	20	,	,	,
9937	2818	21	and	and	CC
9937	2818	22	wash	wash	VB
9937	2818	23	it	-PRON-	PRP
9937	2818	24	thoroughly	thoroughly	RB
9937	2818	25	.	.	.
9937	2819	1	Next	next	RB
9937	2819	2	,	,	,
9937	2819	3	cut	cut	VBD
9937	2819	4	off	off	RP
9937	2819	5	the	the	DT
9937	2819	6	head	head	NN
9937	2819	7	,	,	,
9937	2819	8	leaving	leave	VBG
9937	2819	9	as	as	RB
9937	2819	10	much	much	JJ
9937	2819	11	of	of	IN
9937	2819	12	the	the	DT
9937	2819	13	neck	neck	NN
9937	2819	14	as	as	IN
9937	2819	15	possible	possible	JJ
9937	2819	16	.	.	.
9937	2820	1	Draw	draw	VB
9937	2820	2	the	the	DT
9937	2820	3	tendons	tendon	NNS
9937	2820	4	from	from	IN
9937	2820	5	the	the	DT
9937	2820	6	legs	leg	NNS
9937	2820	7	as	as	IN
9937	2820	8	in	in	IN
9937	2820	9	preparing	prepare	VBG
9937	2820	10	chicken	chicken	NN
9937	2820	11	;	;	:
9937	2820	12	the	the	DT
9937	2820	13	ease	ease	NN
9937	2820	14	with	with	IN
9937	2820	15	which	which	WDT
9937	2820	16	this	this	DT
9937	2820	17	can	can	MD
9937	2820	18	be	be	VB
9937	2820	19	done	do	VBN
9937	2820	20	will	will	MD
9937	2820	21	depend	depend	VB
9937	2820	22	greatly	greatly	RB
9937	2820	23	on	on	IN
9937	2820	24	the	the	DT
9937	2820	25	length	length	NN
9937	2820	26	of	of	IN
9937	2820	27	time	time	NN
9937	2820	28	the	the	DT
9937	2820	29	turkey	turkey	NN
9937	2820	30	has	have	VBZ
9937	2820	31	been	be	VBN
9937	2820	32	killed	kill	VBN
9937	2820	33	.	.	.
9937	2821	1	Then	then	RB
9937	2821	2	cut	cut	VB
9937	2821	3	off	off	RP
9937	2821	4	the	the	DT
9937	2821	5	legs	leg	NNS
9937	2821	6	at	at	IN
9937	2821	7	the	the	DT
9937	2821	8	first	first	JJ
9937	2821	9	joint	joint	NN
9937	2821	10	above	above	IN
9937	2821	11	the	the	DT
9937	2821	12	foot	foot	NN
9937	2821	13	.	.	.
9937	2822	1	Having	have	VBG
9937	2822	2	prepared	prepare	VBN
9937	2822	3	the	the	DT
9937	2822	4	external	external	JJ
9937	2822	5	part	part	NN
9937	2822	6	of	of	IN
9937	2822	7	the	the	DT
9937	2822	8	turkey	turkey	NN
9937	2822	9	,	,	,
9937	2822	10	proceed	proceed	VB
9937	2822	11	to	to	TO
9937	2822	12	draw	draw	VB
9937	2822	13	it	-PRON-	PRP
9937	2822	14	.	.	.
9937	2823	1	First	first	RB
9937	2823	2	,	,	,
9937	2823	3	remove	remove	VB
9937	2823	4	the	the	DT
9937	2823	5	crop	crop	NN
9937	2823	6	by	by	IN
9937	2823	7	cutting	cut	VBG
9937	2823	8	a	a	DT
9937	2823	9	slit	slit	NN
9937	2823	10	lengthwise	lengthwise	NN
9937	2823	11	in	in	IN
9937	2823	12	the	the	DT
9937	2823	13	neck	neck	NN
9937	2823	14	over	over	IN
9937	2823	15	the	the	DT
9937	2823	16	crop	crop	NN
9937	2823	17	,	,	,
9937	2823	18	catching	catch	VBG
9937	2823	19	it	-PRON-	PRP
9937	2823	20	with	with	IN
9937	2823	21	the	the	DT
9937	2823	22	fingers	finger	NNS
9937	2823	23	,	,	,
9937	2823	24	and	and	CC
9937	2823	25	pulling	pull	VBG
9937	2823	26	it	-PRON-	PRP
9937	2823	27	out	out	RP
9937	2823	28	.	.	.
9937	2824	1	Next	next	RB
9937	2824	2	,	,	,
9937	2824	3	cut	cut	VB
9937	2824	4	a	a	DT
9937	2824	5	slit	slit	NN
9937	2824	6	between	between	IN
9937	2824	7	the	the	DT
9937	2824	8	legs	leg	NNS
9937	2824	9	,	,	,
9937	2824	10	below	below	IN
9937	2824	11	the	the	DT
9937	2824	12	breast	breast	NN
9937	2824	13	bone	bone	NN
9937	2824	14	,	,	,
9937	2824	15	and	and	CC
9937	2824	16	draw	draw	VB
9937	2824	17	out	out	RP
9937	2824	18	the	the	DT
9937	2824	19	internal	internal	JJ
9937	2824	20	organs	organ	NNS
9937	2824	21	.	.	.
9937	2825	1	Clean	clean	JJ
9937	2825	2	and	and	CC
9937	2825	3	retain	retain	VB
9937	2825	4	the	the	DT
9937	2825	5	giblets	giblet	NNS
9937	2825	6	.	.	.
9937	2826	1	Remove	remove	VB
9937	2826	2	the	the	DT
9937	2826	3	lungs	lung	NNS
9937	2826	4	,	,	,
9937	2826	5	wash	wash	VB
9937	2826	6	out	out	RP
9937	2826	7	the	the	DT
9937	2826	8	cavity	cavity	NN
9937	2826	9	in	in	IN
9937	2826	10	the	the	DT
9937	2826	11	turkey	turkey	NN
9937	2826	12	,	,	,
9937	2826	13	and	and	CC
9937	2826	14	cut	cut	VBD
9937	2826	15	off	off	RP
9937	2826	16	the	the	DT
9937	2826	17	oil	oil	NN
9937	2826	18	bag	bag	NN
9937	2826	19	on	on	IN
9937	2826	20	the	the	DT
9937	2826	21	back	back	NN
9937	2826	22	,	,	,
9937	2826	23	just	just	RB
9937	2826	24	above	above	IN
9937	2826	25	the	the	DT
9937	2826	26	tail	tail	NN
9937	2826	27	.	.	.
9937	2827	1	Turkey	Turkey	NNP
9937	2827	2	prepared	prepare	VBD
9937	2827	3	in	in	IN
9937	2827	4	this	this	DT
9937	2827	5	way	way	NN
9937	2827	6	is	be	VBZ
9937	2827	7	ready	ready	JJ
9937	2827	8	to	to	TO
9937	2827	9	stuff	stuff	VB
9937	2827	10	and	and	CC
9937	2827	11	roast	roast	VB
9937	2827	12	.	.	.
9937	2828	1	It	-PRON-	PRP
9937	2828	2	is	be	VBZ
9937	2828	3	never	never	RB
9937	2828	4	cut	cut	VBN
9937	2828	5	into	into	IN
9937	2828	6	pieces	piece	NNS
9937	2828	7	in	in	IN
9937	2828	8	the	the	DT
9937	2828	9	ordinary	ordinary	JJ
9937	2828	10	household	household	NN
9937	2828	11	until	until	IN
9937	2828	12	it	-PRON-	PRP
9937	2828	13	has	have	VBZ
9937	2828	14	been	be	VBN
9937	2828	15	cooked	cook	VBN
9937	2828	16	and	and	CC
9937	2828	17	is	be	VBZ
9937	2828	18	ready	ready	JJ
9937	2828	19	to	to	TO
9937	2828	20	serve	serve	VB
9937	2828	21	.	.	.
9937	2829	1	Directions	direction	NNS
9937	2829	2	for	for	IN
9937	2829	3	carving	carving	NN
9937	2829	4	are	be	VBP
9937	2829	5	therefore	therefore	RB
9937	2829	6	given	give	VBN
9937	2829	7	later	later	RB
9937	2829	8	.	.	.
9937	2830	1	43	43	CD
9937	2830	2	.	.	.
9937	2831	1	PREPARATION	preparation	NN
9937	2831	2	OF	of	IN
9937	2831	3	DUCK	duck	NN
9937	2831	4	AND	and	CC
9937	2831	5	GOOSE.--The	goose.--the	DT
9937	2831	6	preparation	preparation	NN
9937	2831	7	of	of	IN
9937	2831	8	duck	duck	NN
9937	2831	9	and	and	CC
9937	2831	10	goose	goose	NN
9937	2831	11	for	for	IN
9937	2831	12	cooking	cooking	NN
9937	2831	13	does	do	VBZ
9937	2831	14	not	not	RB
9937	2831	15	differ	differ	VB
9937	2831	16	materially	materially	RB
9937	2831	17	from	from	IN
9937	2831	18	that	that	DT
9937	2831	19	of	of	IN
9937	2831	20	turkey	turkey	NNP
9937	2831	21	or	or	CC
9937	2831	22	chicken	chicken	NN
9937	2831	23	.	.	.
9937	2832	1	Like	like	IN
9937	2832	2	turkey	turkey	NNP
9937	2832	3	,	,	,
9937	2832	4	duck	duck	NN
9937	2832	5	or	or	CC
9937	2832	6	goose	goose	NN
9937	2832	7	is	be	VBZ
9937	2832	8	generally	generally	RB
9937	2832	9	roasted	roast	VBN
9937	2832	10	and	and	CC
9937	2832	11	not	not	RB
9937	2832	12	cut	cut	VB
9937	2832	13	up	up	RP
9937	2832	14	until	until	IN
9937	2832	15	it	-PRON-	PRP
9937	2832	16	is	be	VBZ
9937	2832	17	ready	ready	JJ
9937	2832	18	to	to	TO
9937	2832	19	serve	serve	VB
9937	2832	20	.	.	.
9937	2833	1	It	-PRON-	PRP
9937	2833	2	will	will	MD
9937	2833	3	be	be	VB
9937	2833	4	well	well	JJ
9937	2833	5	to	to	TO
9937	2833	6	note	note	VB
9937	2833	7	that	that	IN
9937	2833	8	young	young	JJ
9937	2833	9	ducks	duck	NNS
9937	2833	10	are	be	VBP
9937	2833	11	covered	cover	VBN
9937	2833	12	with	with	IN
9937	2833	13	small	small	JJ
9937	2833	14	feathers	feather	NNS
9937	2833	15	,	,	,
9937	2833	16	or	or	CC
9937	2833	17	down	down	RB
9937	2833	18	,	,	,
9937	2833	19	which	which	WDT
9937	2833	20	is	be	VBZ
9937	2833	21	very	very	RB
9937	2833	22	difficult	difficult	JJ
9937	2833	23	to	to	TO
9937	2833	24	remove	remove	VB
9937	2833	25	.	.	.
9937	2834	1	However	however	RB
9937	2834	2	,	,	,
9937	2834	3	the	the	DT
9937	2834	4	down	down	NN
9937	2834	5	may	may	MD
9937	2834	6	be	be	VB
9937	2834	7	removed	remove	VBN
9937	2834	8	by	by	IN
9937	2834	9	pulling	pull	VBG
9937	2834	10	it	-PRON-	PRP
9937	2834	11	out	out	RP
9937	2834	12	with	with	IN
9937	2834	13	a	a	DT
9937	2834	14	small	small	JJ
9937	2834	15	knife	knife	NN
9937	2834	16	pressed	press	VBN
9937	2834	17	against	against	IN
9937	2834	18	the	the	DT
9937	2834	19	thumb	thumb	NN
9937	2834	20	.	.	.
9937	2835	1	When	when	WRB
9937	2835	2	the	the	DT
9937	2835	3	down	down	NN
9937	2835	4	is	be	VBZ
9937	2835	5	removed	remove	VBN
9937	2835	6	,	,	,
9937	2835	7	proceed	proceed	VB
9937	2835	8	with	with	IN
9937	2835	9	the	the	DT
9937	2835	10	preparation	preparation	NN
9937	2835	11	.	.	.
9937	2836	1	Singe	singe	NN
9937	2836	2	,	,	,
9937	2836	3	wash	wash	NN
9937	2836	4	,	,	,
9937	2836	5	remove	remove	VB
9937	2836	6	the	the	DT
9937	2836	7	head	head	NN
9937	2836	8	and	and	CC
9937	2836	9	feet	foot	NNS
9937	2836	10	,	,	,
9937	2836	11	draw	draw	VB
9937	2836	12	,	,	,
9937	2836	13	wash	wash	VB
9937	2836	14	the	the	DT
9937	2836	15	inside	inside	NN
9937	2836	16	of	of	IN
9937	2836	17	the	the	DT
9937	2836	18	bird	bird	NN
9937	2836	19	,	,	,
9937	2836	20	and	and	CC
9937	2836	21	remove	remove	VB
9937	2836	22	the	the	DT
9937	2836	23	oil	oil	NN
9937	2836	24	sack	sack	NN
9937	2836	25	.	.	.
9937	2837	1	Goose	goose	NN
9937	2837	2	may	may	MD
9937	2837	3	be	be	VB
9937	2837	4	prepared	prepare	VBN
9937	2837	5	for	for	IN
9937	2837	6	cooking	cooking	NN
9937	2837	7	in	in	IN
9937	2837	8	the	the	DT
9937	2837	9	same	same	JJ
9937	2837	10	way	way	NN
9937	2837	11	.	.	.
9937	2838	1	44	44	CD
9937	2838	2	.	.	.
9937	2839	1	PREPARATION	preparation	NN
9937	2839	2	OF	of	IN
9937	2839	3	SMALL	SMALL	NNP
9937	2839	4	BIRDS.--Squabs	birds.--squab	NNS
9937	2839	5	,	,	,
9937	2839	6	partridge	partridge	NN
9937	2839	7	,	,	,
9937	2839	8	pheasant	pheasant	NN
9937	2839	9	,	,	,
9937	2839	10	and	and	CC
9937	2839	11	other	other	JJ
9937	2839	12	small	small	JJ
9937	2839	13	birds	bird	NNS
9937	2839	14	are	be	VBP
9937	2839	15	usually	usually	RB
9937	2839	16	cooked	cook	VBN
9937	2839	17	by	by	IN
9937	2839	18	broiling	broil	VBG
9937	2839	19	.	.	.
9937	2840	1	To	to	TO
9937	2840	2	prepare	prepare	VB
9937	2840	3	such	such	PDT
9937	2840	4	a	a	DT
9937	2840	5	bird	bird	NN
9937	2840	6	for	for	IN
9937	2840	7	cooking	cooking	NN
9937	2840	8	,	,	,
9937	2840	9	singe	singe	NN
9937	2840	10	,	,	,
9937	2840	11	remove	remove	VB
9937	2840	12	any	any	DT
9937	2840	13	small	small	JJ
9937	2840	14	feathers	feather	NNS
9937	2840	15	that	that	WDT
9937	2840	16	may	may	MD
9937	2840	17	remain	remain	VB
9937	2840	18	,	,	,
9937	2840	19	wash	wash	NNP
9937	2840	20	,	,	,
9937	2840	21	remove	remove	VB
9937	2840	22	the	the	DT
9937	2840	23	head	head	NN
9937	2840	24	and	and	CC
9937	2840	25	feet	foot	NNS
9937	2840	26	,	,	,
9937	2840	27	and	and	CC
9937	2840	28	draw	draw	VB
9937	2840	29	,	,	,
9937	2840	30	following	follow	VBG
9937	2840	31	the	the	DT
9937	2840	32	directions	direction	NNS
9937	2840	33	given	give	VBN
9937	2840	34	for	for	IN
9937	2840	35	drawing	draw	VBG
9937	2840	36	chicken	chicken	NN
9937	2840	37	.	.	.
9937	2841	1	When	when	WRB
9937	2841	2	it	-PRON-	PRP
9937	2841	3	is	be	VBZ
9937	2841	4	thus	thus	RB
9937	2841	5	cleaned	clean	VBN
9937	2841	6	,	,	,
9937	2841	7	lay	lie	VBD
9937	2841	8	the	the	DT
9937	2841	9	bird	bird	NN
9937	2841	10	open	open	JJ
9937	2841	11	.	.	.
9937	2842	1	To	to	TO
9937	2842	2	do	do	VB
9937	2842	3	this	this	DT
9937	2842	4	,	,	,
9937	2842	5	begin	begin	VB
9937	2842	6	at	at	IN
9937	2842	7	the	the	DT
9937	2842	8	neck	neck	NN
9937	2842	9	and	and	CC
9937	2842	10	cut	cut	VBD
9937	2842	11	down	down	RP
9937	2842	12	the	the	DT
9937	2842	13	back	back	NN
9937	2842	14	along	along	IN
9937	2842	15	the	the	DT
9937	2842	16	spine	spine	NN
9937	2842	17	.	.	.
9937	2843	1	If	if	IN
9937	2843	2	desired	desire	VBN
9937	2843	3	,	,	,
9937	2843	4	however	however	RB
9937	2843	5	,	,	,
9937	2843	6	the	the	DT
9937	2843	7	bird	bird	NN
9937	2843	8	may	may	MD
9937	2843	9	be	be	VB
9937	2843	10	cut	cut	VBN
9937	2843	11	down	down	RP
9937	2843	12	the	the	DT
9937	2843	13	back	back	NN
9937	2843	14	before	before	IN
9937	2843	15	drawing	drawing	NN
9937	2843	16	and	and	CC
9937	2843	17	the	the	DT
9937	2843	18	entrails	entrail	NNS
9937	2843	19	removed	remove	VBD
9937	2843	20	through	through	IN
9937	2843	21	the	the	DT
9937	2843	22	cut	cut	NN
9937	2843	23	down	down	RP
9937	2843	24	the	the	DT
9937	2843	25	back	back	NN
9937	2843	26	.	.	.
9937	2844	1	Finally	finally	RB
9937	2844	2	,	,	,
9937	2844	3	wash	wash	VB
9937	2844	4	the	the	DT
9937	2844	5	inside	inside	NN
9937	2844	6	and	and	CC
9937	2844	7	wipe	wipe	VB
9937	2844	8	it	-PRON-	PRP
9937	2844	9	dry	dry	VBP
9937	2844	10	,	,	,
9937	2844	11	when	when	WRB
9937	2844	12	the	the	DT
9937	2844	13	bird	bird	NN
9937	2844	14	will	will	MD
9937	2844	15	be	be	VB
9937	2844	16	ready	ready	JJ
9937	2844	17	for	for	IN
9937	2844	18	broiling	broil	VBG
9937	2844	19	.	.	.
9937	2845	1	*	*	NFP
9937	2845	2	*	*	NFP
9937	2845	3	*	*	NFP
9937	2845	4	*	*	NFP
9937	2845	5	*	*	NFP
9937	2845	6	COOKING	cooking	NN
9937	2845	7	OF	of	IN
9937	2845	8	POULTRY	POULTRY	NNP
9937	2845	9	COOKERY	COOKERY	NNP
9937	2845	10	METHODS	METHODS	NNP
9937	2845	11	45	45	CD
9937	2845	12	.	.	.
9937	2846	1	With	with	IN
9937	2846	2	poultry	poultry	NN
9937	2846	3	,	,	,
9937	2846	4	as	as	IN
9937	2846	5	in	in	IN
9937	2846	6	the	the	DT
9937	2846	7	case	case	NN
9937	2846	8	of	of	IN
9937	2846	9	meats	meat	NNS
9937	2846	10	of	of	IN
9937	2846	11	any	any	DT
9937	2846	12	kind	kind	NN
9937	2846	13	,	,	,
9937	2846	14	it	-PRON-	PRP
9937	2846	15	is	be	VBZ
9937	2846	16	the	the	DT
9937	2846	17	composition	composition	NN
9937	2846	18	that	that	WDT
9937	2846	19	determines	determine	VBZ
9937	2846	20	the	the	DT
9937	2846	21	method	method	NN
9937	2846	22	of	of	IN
9937	2846	23	cookery	cookery	NN
9937	2846	24	;	;	:
9937	2846	25	and	and	CC
9937	2846	26	,	,	,
9937	2846	27	as	as	IN
9937	2846	28	the	the	DT
9937	2846	29	structure	structure	NN
9937	2846	30	and	and	CC
9937	2846	31	composition	composition	NN
9937	2846	32	of	of	IN
9937	2846	33	the	the	DT
9937	2846	34	tissue	tissue	NN
9937	2846	35	of	of	IN
9937	2846	36	poultry	poultry	NN
9937	2846	37	do	do	VBP
9937	2846	38	not	not	RB
9937	2846	39	differ	differ	VB
9937	2846	40	materially	materially	RB
9937	2846	41	from	from	IN
9937	2846	42	those	those	DT
9937	2846	43	of	of	IN
9937	2846	44	meats	meat	NNS
9937	2846	45	,	,	,
9937	2846	46	the	the	DT
9937	2846	47	application	application	NN
9937	2846	48	of	of	IN
9937	2846	49	the	the	DT
9937	2846	50	various	various	JJ
9937	2846	51	cooking	cooking	NN
9937	2846	52	methods	method	NNS
9937	2846	53	is	be	VBZ
9937	2846	54	practically	practically	RB
9937	2846	55	the	the	DT
9937	2846	56	same	same	JJ
9937	2846	57	.	.	.
9937	2847	1	Young	young	JJ
9937	2847	2	and	and	CC
9937	2847	3	tender	tender	NN
9937	2847	4	birds	bird	NNS
9937	2847	5	that	that	WDT
9937	2847	6	have	have	VBP
9937	2847	7	comparatively	comparatively	RB
9937	2847	8	little	little	JJ
9937	2847	9	flesh	flesh	NN
9937	2847	10	,	,	,
9937	2847	11	such	such	JJ
9937	2847	12	as	as	IN
9937	2847	13	young	young	JJ
9937	2847	14	chickens	chicken	NNS
9937	2847	15	,	,	,
9937	2847	16	squabs	squabs	NNP
9937	2847	17	,	,	,
9937	2847	18	and	and	CC
9937	2847	19	guinea	guinea	NN
9937	2847	20	fowl	fowl	NN
9937	2847	21	,	,	,
9937	2847	22	are	be	VBP
9937	2847	23	usually	usually	RB
9937	2847	24	prepared	prepare	VBN
9937	2847	25	by	by	IN
9937	2847	26	such	such	JJ
9937	2847	27	rapid	rapid	JJ
9937	2847	28	methods	method	NNS
9937	2847	29	as	as	IN
9937	2847	30	frying	fry	VBG
9937	2847	31	and	and	CC
9937	2847	32	broiling	broil	VBG
9937	2847	33	.	.	.
9937	2848	1	Medium	medium	JJ
9937	2848	2	-	-	HYPH
9937	2848	3	sized	sized	JJ
9937	2848	4	poultry	poultry	NN
9937	2848	5	,	,	,
9937	2848	6	including	include	VBG
9937	2848	7	chickens	chicken	NNS
9937	2848	8	,	,	,
9937	2848	9	turkeys	turkey	NNS
9937	2848	10	,	,	,
9937	2848	11	guinea	guinea	NN
9937	2848	12	fowl	fowl	NN
9937	2848	13	,	,	,
9937	2848	14	ducks	duck	NNS
9937	2848	15	,	,	,
9937	2848	16	and	and	CC
9937	2848	17	geese	geese	JJ
9937	2848	18	,	,	,
9937	2848	19	require	require	VBP
9937	2848	20	more	more	JJR
9937	2848	21	cooking	cooking	NN
9937	2848	22	,	,	,
9937	2848	23	and	and	CC
9937	2848	24	this	this	DT
9937	2848	25	,	,	,
9937	2848	26	of	of	IN
9937	2848	27	course	course	NN
9937	2848	28	,	,	,
9937	2848	29	must	must	MD
9937	2848	30	be	be	VB
9937	2848	31	done	do	VBN
9937	2848	32	at	at	IN
9937	2848	33	a	a	DT
9937	2848	34	lower	low	JJR
9937	2848	35	temperature	temperature	NN
9937	2848	36	;	;	:
9937	2848	37	therefore	therefore	RB
9937	2848	38	,	,	,
9937	2848	39	such	such	JJ
9937	2848	40	poultry	poultry	NN
9937	2848	41	is	be	VBZ
9937	2848	42	generally	generally	RB
9937	2848	43	roasted	roast	VBN
9937	2848	44	.	.	.
9937	2849	1	Old	old	JJ
9937	2849	2	poultry	poultry	NN
9937	2849	3	,	,	,
9937	2849	4	particularly	particularly	RB
9937	2849	5	old	old	JJ
9937	2849	6	chicken	chicken	NN
9937	2849	7	,	,	,
9937	2849	8	or	or	CC
9937	2849	9	fowl	fowl	NN
9937	2849	10	,	,	,
9937	2849	11	which	which	WDT
9937	2849	12	is	be	VBZ
9937	2849	13	apt	apt	JJ
9937	2849	14	to	to	TO
9937	2849	15	be	be	VB
9937	2849	16	tough	tough	JJ
9937	2849	17	,	,	,
9937	2849	18	requires	require	VBZ
9937	2849	19	still	still	RB
9937	2849	20	more	more	JJR
9937	2849	21	cooking	cooking	NN
9937	2849	22	,	,	,
9937	2849	23	and	and	CC
9937	2849	24	for	for	IN
9937	2849	25	this	this	DT
9937	2849	26	reason	reason	NN
9937	2849	27	is	be	VBZ
9937	2849	28	stewed	stew	VBN
9937	2849	29	,	,	,
9937	2849	30	braized	braize	VBN
9937	2849	31	,	,	,
9937	2849	32	or	or	CC
9937	2849	33	fricasseed	fricasseed	NN
9937	2849	34	.	.	.
9937	2850	1	The	the	DT
9937	2850	2	recipes	recipe	NNS
9937	2850	3	for	for	IN
9937	2850	4	the	the	DT
9937	2850	5	cooking	cooking	NN
9937	2850	6	of	of	IN
9937	2850	7	various	various	JJ
9937	2850	8	kinds	kind	NNS
9937	2850	9	of	of	IN
9937	2850	10	poultry	poultry	NN
9937	2850	11	here	here	RB
9937	2850	12	given	give	VBN
9937	2850	13	will	will	MD
9937	2850	14	serve	serve	VB
9937	2850	15	to	to	TO
9937	2850	16	make	make	VB
9937	2850	17	clear	clear	JJ
9937	2850	18	the	the	DT
9937	2850	19	cookery	cookery	NN
9937	2850	20	method	method	NN
9937	2850	21	to	to	TO
9937	2850	22	employ	employ	VB
9937	2850	23	,	,	,
9937	2850	24	as	as	RB
9937	2850	25	well	well	RB
9937	2850	26	as	as	IN
9937	2850	27	how	how	WRB
9937	2850	28	to	to	TO
9937	2850	29	carry	carry	VB
9937	2850	30	it	-PRON-	PRP
9937	2850	31	out	out	RP
9937	2850	32	to	to	IN
9937	2850	33	advantage	advantage	VB
9937	2850	34	.	.	.
9937	2851	1	PREPARATION	preparation	NN
9937	2851	2	BY	by	IN
9937	2851	3	BROILING	broil	VBG
9937	2851	4	46	46	CD
9937	2851	5	.	.	.
9937	2852	1	The	the	DT
9937	2852	2	method	method	NN
9937	2852	3	of	of	IN
9937	2852	4	broiling	broil	VBG
9937	2852	5	in	in	IN
9937	2852	6	the	the	DT
9937	2852	7	case	case	NN
9937	2852	8	of	of	IN
9937	2852	9	poultry	poultry	NN
9937	2852	10	of	of	IN
9937	2852	11	all	all	DT
9937	2852	12	kinds	kind	NNS
9937	2852	13	does	do	VBZ
9937	2852	14	not	not	RB
9937	2852	15	differ	differ	VB
9937	2852	16	in	in	IN
9937	2852	17	any	any	DT
9937	2852	18	way	way	NN
9937	2852	19	from	from	IN
9937	2852	20	the	the	DT
9937	2852	21	same	same	JJ
9937	2852	22	method	method	NN
9937	2852	23	applied	apply	VBN
9937	2852	24	to	to	IN
9937	2852	25	cuts	cut	NNS
9937	2852	26	of	of	IN
9937	2852	27	meat	meat	NN
9937	2852	28	.	.	.
9937	2853	1	Since	since	IN
9937	2853	2	broiling	broil	VBG
9937	2853	3	is	be	VBZ
9937	2853	4	a	a	DT
9937	2853	5	rapid	rapid	JJ
9937	2853	6	method	method	NN
9937	2853	7	of	of	IN
9937	2853	8	cookery	cookery	NN
9937	2853	9	and	and	CC
9937	2853	10	heat	heat	NN
9937	2853	11	is	be	VBZ
9937	2853	12	applied	apply	VBN
9937	2853	13	at	at	IN
9937	2853	14	a	a	DT
9937	2853	15	high	high	JJ
9937	2853	16	temperature	temperature	NN
9937	2853	17	,	,	,
9937	2853	18	it	-PRON-	PRP
9937	2853	19	is	be	VBZ
9937	2853	20	necessary	necessary	JJ
9937	2853	21	that	that	IN
9937	2853	22	the	the	DT
9937	2853	23	poultry	poultry	NN
9937	2853	24	chosen	choose	VBN
9937	2853	25	for	for	IN
9937	2853	26	broiling	broiling	NN
9937	2853	27	be	be	VB
9937	2853	28	young	young	JJ
9937	2853	29	and	and	CC
9937	2853	30	tender	tender	JJ
9937	2853	31	and	and	CC
9937	2853	32	have	have	VB
9937	2853	33	a	a	DT
9937	2853	34	comparatively	comparatively	RB
9937	2853	35	small	small	JJ
9937	2853	36	amount	amount	NN
9937	2853	37	of	of	IN
9937	2853	38	meat	meat	NN
9937	2853	39	on	on	IN
9937	2853	40	the	the	DT
9937	2853	41	bones	bone	NNS
9937	2853	42	.	.	.
9937	2854	1	[	[	-LRB-
9937	2854	2	Illustration	illustration	NN
9937	2854	3	:	:	:
9937	2854	4	FIG	FIG	NNP
9937	2854	5	.	.	.
9937	2855	1	24	24	LS
9937	2855	2	]	]	-RRB-
9937	2855	3	Broiled	broil	VBN
9937	2855	4	poultry	poultry	NN
9937	2855	5	is	be	VBZ
9937	2855	6	not	not	RB
9937	2855	7	an	an	DT
9937	2855	8	economical	economical	JJ
9937	2855	9	dish	dish	NN
9937	2855	10	,	,	,
9937	2855	11	neither	neither	CC
9937	2855	12	is	be	VBZ
9937	2855	13	it	-PRON-	PRP
9937	2855	14	one	one	CD
9937	2855	15	in	in	IN
9937	2855	16	which	which	WDT
9937	2855	17	the	the	DT
9937	2855	18	greatest	great	JJS
9937	2855	19	possible	possible	JJ
9937	2855	20	amount	amount	NN
9937	2855	21	of	of	IN
9937	2855	22	flavor	flavor	NN
9937	2855	23	is	be	VBZ
9937	2855	24	obtained	obtain	VBN
9937	2855	25	,	,	,
9937	2855	26	since	since	RB
9937	2855	27	,	,	,
9937	2855	28	as	as	IN
9937	2855	29	in	in	IN
9937	2855	30	the	the	DT
9937	2855	31	case	case	NN
9937	2855	32	of	of	IN
9937	2855	33	the	the	DT
9937	2855	34	meat	meat	NN
9937	2855	35	of	of	IN
9937	2855	36	animals	animal	NNS
9937	2855	37	used	use	VBN
9937	2855	38	for	for	IN
9937	2855	39	food	food	NN
9937	2855	40	,	,	,
9937	2855	41	the	the	DT
9937	2855	42	flavor	flavor	NN
9937	2855	43	develops	develop	VBZ
9937	2855	44	with	with	IN
9937	2855	45	the	the	DT
9937	2855	46	age	age	NN
9937	2855	47	of	of	IN
9937	2855	48	the	the	DT
9937	2855	49	birds	bird	NNS
9937	2855	50	.	.	.
9937	2856	1	However	however	RB
9937	2856	2	,	,	,
9937	2856	3	broiled	broil	VBN
9937	2856	4	poultry	poultry	NN
9937	2856	5	has	have	VBZ
9937	2856	6	value	value	NN
9937	2856	7	in	in	IN
9937	2856	8	the	the	DT
9937	2856	9	diet	diet	NN
9937	2856	10	of	of	IN
9937	2856	11	invalids	invalid	NNS
9937	2856	12	and	and	CC
9937	2856	13	persons	person	NNS
9937	2856	14	with	with	IN
9937	2856	15	poor	poor	JJ
9937	2856	16	appetite	appetite	NN
9937	2856	17	and	and	CC
9937	2856	18	digestion	digestion	NN
9937	2856	19	,	,	,
9937	2856	20	for	for	CC
9937	2856	21	if	if	IN
9937	2856	22	it	-PRON-	PRP
9937	2856	23	is	be	VBZ
9937	2856	24	properly	properly	RB
9937	2856	25	done	do	VBN
9937	2856	26	it	-PRON-	PRP
9937	2856	27	is	be	VBZ
9937	2856	28	appetizing	appetize	VBG
9937	2856	29	and	and	CC
9937	2856	30	easily	easily	RB
9937	2856	31	digested	digest	VBN
9937	2856	32	.	.	.
9937	2857	1	[	[	-LRB-
9937	2857	2	Illustration	illustration	NN
9937	2857	3	:	:	:
9937	2857	4	Fig	Fig	NNP
9937	2857	5	.	.	.
9937	2858	1	25	25	CD
9937	2858	2	]	]	-RRB-
9937	2858	3	47	47	CD
9937	2858	4	.	.	.
9937	2859	1	BROILED	broiled	NN
9937	2859	2	POULTRY.--Poultry	POULTRY.--Poultry	NNP
9937	2859	3	that	that	WDT
9937	2859	4	is	be	VBZ
9937	2859	5	to	to	TO
9937	2859	6	be	be	VB
9937	2859	7	broiled	broil	VBN
9937	2859	8	must	must	MD
9937	2859	9	first	first	RB
9937	2859	10	be	be	VB
9937	2859	11	dressed	dress	VBN
9937	2859	12	,	,	,
9937	2859	13	drawn	draw	VBN
9937	2859	14	,	,	,
9937	2859	15	and	and	CC
9937	2859	16	cleaned	clean	VBD
9937	2859	17	.	.	.
9937	2860	1	Then	then	RB
9937	2860	2	,	,	,
9937	2860	3	as	as	IN
9937	2860	4	has	have	VBZ
9937	2860	5	been	be	VBN
9937	2860	6	mentioned	mention	VBN
9937	2860	7	for	for	IN
9937	2860	8	the	the	DT
9937	2860	9	preparation	preparation	NN
9937	2860	10	of	of	IN
9937	2860	11	small	small	JJ
9937	2860	12	birds	bird	NNS
9937	2860	13	,	,	,
9937	2860	14	lay	lie	VBD
9937	2860	15	the	the	DT
9937	2860	16	bird	bird	NN
9937	2860	17	open	open	JJ
9937	2860	18	by	by	IN
9937	2860	19	cutting	cut	VBG
9937	2860	20	down	down	RP
9937	2860	21	along	along	IN
9937	2860	22	the	the	DT
9937	2860	23	spine	spine	NN
9937	2860	24	,	,	,
9937	2860	25	beginning	begin	VBG
9937	2860	26	at	at	IN
9937	2860	27	the	the	DT
9937	2860	28	neck	neck	NN
9937	2860	29	,	,	,
9937	2860	30	as	as	IN
9937	2860	31	shown	show	VBN
9937	2860	32	in	in	IN
9937	2860	33	Fig	Fig	NNP
9937	2860	34	.	.	.
9937	2861	1	24	24	CD
9937	2861	2	.	.	.
9937	2862	1	This	this	DT
9937	2862	2	will	will	MD
9937	2862	3	permit	permit	VB
9937	2862	4	the	the	DT
9937	2862	5	bird	bird	NN
9937	2862	6	to	to	TO
9937	2862	7	be	be	VB
9937	2862	8	spread	spread	VBN
9937	2862	9	apart	apart	RB
9937	2862	10	,	,	,
9937	2862	11	as	as	IN
9937	2862	12	in	in	IN
9937	2862	13	Fig	Fig	NNP
9937	2862	14	.	.	.
9937	2863	1	25	25	CD
9937	2863	2	.	.	.
9937	2864	1	When	when	WRB
9937	2864	2	it	-PRON-	PRP
9937	2864	3	is	be	VBZ
9937	2864	4	thus	thus	RB
9937	2864	5	made	make	VBN
9937	2864	6	ready	ready	JJ
9937	2864	7	,	,	,
9937	2864	8	washed	wash	VBN
9937	2864	9	,	,	,
9937	2864	10	and	and	CC
9937	2864	11	wiped	wipe	VBD
9937	2864	12	dry	dry	JJ
9937	2864	13	,	,	,
9937	2864	14	heat	heat	VB
9937	2864	15	the	the	DT
9937	2864	16	broiler	broiler	NN
9937	2864	17	and	and	CC
9937	2864	18	grease	grease	VB
9937	2864	19	it	-PRON-	PRP
9937	2864	20	.	.	.
9937	2865	1	Then	then	RB
9937	2865	2	place	place	VB
9937	2865	3	the	the	DT
9937	2865	4	bird	bird	NN
9937	2865	5	on	on	IN
9937	2865	6	the	the	DT
9937	2865	7	broiler	broiler	NN
9937	2865	8	in	in	IN
9937	2865	9	the	the	DT
9937	2865	10	manner	manner	NN
9937	2865	11	shown	show	VBN
9937	2865	12	in	in	IN
9937	2865	13	Fig	Fig	NNP
9937	2865	14	.	.	.
9937	2866	1	26	26	CD
9937	2866	2	and	and	CC
9937	2866	3	expose	expose	VB
9937	2866	4	it	-PRON-	PRP
9937	2866	5	to	to	IN
9937	2866	6	severe	severe	JJ
9937	2866	7	heat	heat	NN
9937	2866	8	.	.	.
9937	2867	1	Sear	sear	VB
9937	2867	2	quickly	quickly	RB
9937	2867	3	on	on	IN
9937	2867	4	one	one	CD
9937	2867	5	side	side	NN
9937	2867	6	,	,	,
9937	2867	7	and	and	CC
9937	2867	8	turn	turn	VB
9937	2867	9	and	and	CC
9937	2867	10	sear	sear	VB
9937	2867	11	on	on	IN
9937	2867	12	the	the	DT
9937	2867	13	other	other	JJ
9937	2867	14	side	side	NN
9937	2867	15	.	.	.
9937	2868	1	Then	then	RB
9937	2868	2	reduce	reduce	VB
9937	2868	3	the	the	DT
9937	2868	4	heat	heat	NN
9937	2868	5	to	to	IN
9937	2868	6	a	a	DT
9937	2868	7	lower	low	JJR
9937	2868	8	temperature	temperature	NN
9937	2868	9	and	and	CC
9937	2868	10	broil	broil	VB
9937	2868	11	more	more	RBR
9937	2868	12	slowly	slowly	RB
9937	2868	13	,	,	,
9937	2868	14	turning	turn	VBG
9937	2868	15	often	often	RB
9937	2868	16	.	.	.
9937	2869	1	To	to	TO
9937	2869	2	prevent	prevent	VB
9937	2869	3	burning	burning	NN
9937	2869	4	,	,	,
9937	2869	5	the	the	DT
9937	2869	6	parts	part	NNS
9937	2869	7	that	that	WDT
9937	2869	8	stand	stand	VBP
9937	2869	9	up	up	RP
9937	2869	10	close	close	RB
9937	2869	11	to	to	IN
9937	2869	12	the	the	DT
9937	2869	13	flame	flame	NN
9937	2869	14	may	may	MD
9937	2869	15	be	be	VB
9937	2869	16	covered	cover	VBN
9937	2869	17	with	with	IN
9937	2869	18	strips	strip	NNS
9937	2869	19	of	of	IN
9937	2869	20	bacon	bacon	NN
9937	2869	21	fastened	fasten	VBN
9937	2869	22	on	on	RP
9937	2869	23	with	with	IN
9937	2869	24	skewers	skewer	NNS
9937	2869	25	;	;	:
9937	2869	26	also	also	RB
9937	2869	27	,	,	,
9937	2869	28	to	to	TO
9937	2869	29	get	get	VB
9937	2869	30	the	the	DT
9937	2869	31	best	good	JJS
9937	2869	32	results	result	NNS
9937	2869	33	,	,	,
9937	2869	34	the	the	DT
9937	2869	35	side	side	NN
9937	2869	36	of	of	IN
9937	2869	37	the	the	DT
9937	2869	38	bird	bird	NN
9937	2869	39	on	on	IN
9937	2869	40	which	which	WDT
9937	2869	41	the	the	DT
9937	2869	42	flesh	flesh	NN
9937	2869	43	is	be	VBZ
9937	2869	44	thick	thick	JJ
9937	2869	45	should	should	MD
9937	2869	46	be	be	VB
9937	2869	47	exposed	expose	VBN
9937	2869	48	to	to	IN
9937	2869	49	the	the	DT
9937	2869	50	heat	heat	NN
9937	2869	51	for	for	IN
9937	2869	52	a	a	DT
9937	2869	53	greater	great	JJR
9937	2869	54	length	length	NN
9937	2869	55	of	of	IN
9937	2869	56	time	time	NN
9937	2869	57	than	than	IN
9937	2869	58	the	the	DT
9937	2869	59	other	other	JJ
9937	2869	60	side	side	NN
9937	2869	61	.	.	.
9937	2870	1	If	if	IN
9937	2870	2	there	there	EX
9937	2870	3	is	be	VBZ
9937	2870	4	any	any	DT
9937	2870	5	danger	danger	NN
9937	2870	6	of	of	IN
9937	2870	7	the	the	DT
9937	2870	8	high	high	JJ
9937	2870	9	places	place	NNS
9937	2870	10	burning	burn	VBG
9937	2870	11	in	in	IN
9937	2870	12	the	the	DT
9937	2870	13	broiler	broiler	NN
9937	2870	14	,	,	,
9937	2870	15	the	the	DT
9937	2870	16	bird	bird	NN
9937	2870	17	may	may	MD
9937	2870	18	be	be	VB
9937	2870	19	removed	remove	VBN
9937	2870	20	and	and	CC
9937	2870	21	the	the	DT
9937	2870	22	cooking	cooking	NN
9937	2870	23	continued	continue	VBD
9937	2870	24	in	in	IN
9937	2870	25	a	a	DT
9937	2870	26	hot	hot	JJ
9937	2870	27	oven	oven	NN
9937	2870	28	.	.	.
9937	2871	1	Broiled	broil	VBN
9937	2871	2	poultry	poultry	NN
9937	2871	3	should	should	MD
9937	2871	4	be	be	VB
9937	2871	5	well	well	RB
9937	2871	6	done	do	VBN
9937	2871	7	when	when	WRB
9937	2871	8	served	serve	VBN
9937	2871	9	.	.	.
9937	2872	1	This	this	DT
9937	2872	2	means	mean	VBZ
9937	2872	3	,	,	,
9937	2872	4	then	then	RB
9937	2872	5	,	,	,
9937	2872	6	particularly	particularly	RB
9937	2872	7	in	in	IN
9937	2872	8	the	the	DT
9937	2872	9	case	case	NN
9937	2872	10	of	of	IN
9937	2872	11	chickens	chicken	NNS
9937	2872	12	,	,	,
9937	2872	13	that	that	IN
9937	2872	14	the	the	DT
9937	2872	15	broiling	broiling	NN
9937	2872	16	process	process	NN
9937	2872	17	should	should	MD
9937	2872	18	be	be	VB
9937	2872	19	carried	carry	VBN
9937	2872	20	on	on	RP
9937	2872	21	for	for	IN
9937	2872	22	about	about	RB
9937	2872	23	20	20	CD
9937	2872	24	minutes	minute	NNS
9937	2872	25	.	.	.
9937	2873	1	When	when	WRB
9937	2873	2	the	the	DT
9937	2873	3	bird	bird	NN
9937	2873	4	is	be	VBZ
9937	2873	5	properly	properly	RB
9937	2873	6	cooked	cook	VBN
9937	2873	7	,	,	,
9937	2873	8	remove	remove	VB
9937	2873	9	it	-PRON-	PRP
9937	2873	10	from	from	IN
9937	2873	11	the	the	DT
9937	2873	12	broiler	broiler	NN
9937	2873	13	,	,	,
9937	2873	14	place	place	VB
9937	2873	15	it	-PRON-	PRP
9937	2873	16	on	on	IN
9937	2873	17	a	a	DT
9937	2873	18	hot	hot	JJ
9937	2873	19	platter	platter	NN
9937	2873	20	,	,	,
9937	2873	21	dot	dot	VB
9937	2873	22	it	-PRON-	PRP
9937	2873	23	with	with	IN
9937	2873	24	butter	butter	NN
9937	2873	25	,	,	,
9937	2873	26	sprinkle	sprinkle	VB
9937	2873	27	with	with	IN
9937	2873	28	salt	salt	NN
9937	2873	29	and	and	CC
9937	2873	30	pepper	pepper	NN
9937	2873	31	,	,	,
9937	2873	32	garnish	garnish	NN
9937	2873	33	,	,	,
9937	2873	34	and	and	CC
9937	2873	35	serve	serve	VB
9937	2873	36	.	.	.
9937	2874	1	[	[	-LRB-
9937	2874	2	Illustration	illustration	NN
9937	2874	3	:	:	:
9937	2874	4	Fig	Fig	NNP
9937	2874	5	.	.	.
9937	2875	1	26	26	LS
9937	2875	2	]	]	-RRB-
9937	2875	3	PREPARATION	preparation	NN
9937	2875	4	BY	by	IN
9937	2875	5	FRYING	fry	VBG
9937	2875	6	48	48	CD
9937	2875	7	.	.	.
9937	2876	1	As	as	IN
9937	2876	2	has	have	VBZ
9937	2876	3	been	be	VBN
9937	2876	4	mentioned	mention	VBN
9937	2876	5	,	,	,
9937	2876	6	birds	bird	NNS
9937	2876	7	slightly	slightly	RB
9937	2876	8	older	old	JJR
9937	2876	9	and	and	CC
9937	2876	10	larger	large	JJR
9937	2876	11	than	than	IN
9937	2876	12	those	those	DT
9937	2876	13	used	use	VBN
9937	2876	14	for	for	IN
9937	2876	15	broiling	broil	VBG
9937	2876	16	should	should	MD
9937	2876	17	be	be	VB
9937	2876	18	fried	fry	VBN
9937	2876	19	,	,	,
9937	2876	20	because	because	IN
9937	2876	21	frying	frying	NN
9937	2876	22	is	be	VBZ
9937	2876	23	a	a	DT
9937	2876	24	slower	slow	JJR
9937	2876	25	method	method	NN
9937	2876	26	and	and	CC
9937	2876	27	gives	give	VBZ
9937	2876	28	the	the	DT
9937	2876	29	flesh	flesh	NN
9937	2876	30	a	a	DT
9937	2876	31	more	more	RBR
9937	2876	32	thorough	thorough	JJ
9937	2876	33	cooking	cooking	NN
9937	2876	34	.	.	.
9937	2877	1	However	however	RB
9937	2877	2	,	,	,
9937	2877	3	most	most	JJS
9937	2877	4	of	of	IN
9937	2877	5	the	the	DT
9937	2877	6	dishes	dish	NNS
9937	2877	7	commonly	commonly	RB
9937	2877	8	known	know	VBN
9937	2877	9	as	as	IN
9937	2877	10	fried	fried	JJ
9937	2877	11	poultry	poultry	NN
9937	2877	12	are	be	VBP
9937	2877	13	not	not	RB
9937	2877	14	fried	fry	VBN
9937	2877	15	,	,	,
9937	2877	16	but	but	CC
9937	2877	17	sautéd	sautéd	NN
9937	2877	18	in	in	IN
9937	2877	19	shallow	shallow	JJ
9937	2877	20	fat	fat	NN
9937	2877	21	.	.	.
9937	2878	1	The	the	DT
9937	2878	2	same	same	JJ
9937	2878	3	principles	principle	NNS
9937	2878	4	employed	employ	VBN
9937	2878	5	in	in	IN
9937	2878	6	sautéing	sautée	VBG
9937	2878	7	any	any	DT
9937	2878	8	food	food	NN
9937	2878	9	are	be	VBP
9937	2878	10	applied	apply	VBN
9937	2878	11	in	in	IN
9937	2878	12	the	the	DT
9937	2878	13	cooking	cooking	NN
9937	2878	14	of	of	IN
9937	2878	15	poultry	poultry	NN
9937	2878	16	by	by	IN
9937	2878	17	this	this	DT
9937	2878	18	method	method	NN
9937	2878	19	;	;	:
9937	2878	20	that	that	RB
9937	2878	21	is	is	RB
9937	2878	22	,	,	,
9937	2878	23	the	the	DT
9937	2878	24	surface	surface	NN
9937	2878	25	is	be	VBZ
9937	2878	26	seared	sear	VBN
9937	2878	27	as	as	RB
9937	2878	28	quickly	quickly	RB
9937	2878	29	as	as	IN
9937	2878	30	possible	possible	JJ
9937	2878	31	and	and	CC
9937	2878	32	the	the	DT
9937	2878	33	cooking	cooking	NN
9937	2878	34	is	be	VBZ
9937	2878	35	finished	finish	VBN
9937	2878	36	at	at	IN
9937	2878	37	a	a	DT
9937	2878	38	lower	low	JJR
9937	2878	39	temperature	temperature	NN
9937	2878	40	.	.	.
9937	2879	1	Often	often	RB
9937	2879	2	in	in	IN
9937	2879	3	this	this	DT
9937	2879	4	cooking	cooking	NN
9937	2879	5	process	process	NN
9937	2879	6	,	,	,
9937	2879	7	the	the	DT
9937	2879	8	pieces	piece	NNS
9937	2879	9	to	to	TO
9937	2879	10	be	be	VB
9937	2879	11	sautéd	sautéd	NN
9937	2879	12	are	be	VBP
9937	2879	13	dipped	dip	VBN
9937	2879	14	into	into	IN
9937	2879	15	batter	batter	NN
9937	2879	16	or	or	CC
9937	2879	17	rolled	roll	VBN
9937	2879	18	in	in	IN
9937	2879	19	flour	flour	NN
9937	2879	20	to	to	TO
9937	2879	21	assist	assist	VB
9937	2879	22	in	in	IN
9937	2879	23	keeping	keep	VBG
9937	2879	24	the	the	DT
9937	2879	25	juices	juice	NNS
9937	2879	26	in	in	IN
9937	2879	27	the	the	DT
9937	2879	28	meat	meat	NN
9937	2879	29	.	.	.
9937	2880	1	49	49	CD
9937	2880	2	.	.	.
9937	2881	1	FRIED	FRIED	NNP
9937	2881	2	CHICKEN.--To	CHICKEN.--To	NNP
9937	2881	3	many	many	JJ
9937	2881	4	persons	person	NNS
9937	2881	5	,	,	,
9937	2881	6	fried	fry	VBN
9937	2881	7	chicken	chicken	NN
9937	2881	8	--	--	:
9937	2881	9	or	or	CC
9937	2881	10	,	,	,
9937	2881	11	rather	rather	RB
9937	2881	12	,	,	,
9937	2881	13	sautéd	sautéd	NN
9937	2881	14	chicken	chicken	NN
9937	2881	15	,	,	,
9937	2881	16	as	as	IN
9937	2881	17	it	-PRON-	PRP
9937	2881	18	should	should	MD
9937	2881	19	be	be	VB
9937	2881	20	called	call	VBN
9937	2881	21	--	--	:
9937	2881	22	is	be	VBZ
9937	2881	23	very	very	RB
9937	2881	24	appetizing	appetizing	JJ
9937	2881	25	.	.	.
9937	2882	1	Chicken	chicken	NN
9937	2882	2	may	may	MD
9937	2882	3	be	be	VB
9937	2882	4	fried	fry	VBN
9937	2882	5	whole	whole	RB
9937	2882	6	,	,	,
9937	2882	7	but	but	CC
9937	2882	8	usually	usually	RB
9937	2882	9	it	-PRON-	PRP
9937	2882	10	is	be	VBZ
9937	2882	11	cut	cut	VBN
9937	2882	12	up	up	RP
9937	2882	13	,	,	,
9937	2882	14	and	and	CC
9937	2882	15	when	when	WRB
9937	2882	16	this	this	DT
9937	2882	17	is	be	VBZ
9937	2882	18	done	do	VBN
9937	2882	19	it	-PRON-	PRP
9937	2882	20	serves	serve	VBZ
9937	2882	21	to	to	IN
9937	2882	22	better	well	JJR
9937	2882	23	advantage	advantage	NN
9937	2882	24	.	.	.
9937	2883	1	Likewise	likewise	RB
9937	2883	2	,	,	,
9937	2883	3	the	the	DT
9937	2883	4	method	method	NN
9937	2883	5	of	of	IN
9937	2883	6	preparation	preparation	NN
9937	2883	7	is	be	VBZ
9937	2883	8	one	one	NN
9937	2883	9	that	that	WDT
9937	2883	10	adds	add	VBZ
9937	2883	11	flavor	flavor	NN
9937	2883	12	to	to	IN
9937	2883	13	young	young	JJ
9937	2883	14	chicken	chicken	NN
9937	2883	15	,	,	,
9937	2883	16	which	which	WDT
9937	2883	17	would	would	MD
9937	2883	18	be	be	VB
9937	2883	19	somewhat	somewhat	RB
9937	2883	20	flavorless	flavorless	JJ
9937	2883	21	if	if	IN
9937	2883	22	prepared	prepare	VBN
9937	2883	23	in	in	IN
9937	2883	24	almost	almost	RB
9937	2883	25	any	any	DT
9937	2883	26	other	other	JJ
9937	2883	27	way	way	NN
9937	2883	28	.	.	.
9937	2884	1	Frying	frying	NN
9937	2884	2	is	be	VBZ
9937	2884	3	not	not	RB
9937	2884	4	a	a	DT
9937	2884	5	difficult	difficult	JJ
9937	2884	6	cookery	cookery	NN
9937	2884	7	process	process	NN
9937	2884	8	.	.	.
9937	2885	1	To	to	TO
9937	2885	2	prepare	prepare	VB
9937	2885	3	chickens	chicken	NNS
9937	2885	4	,	,	,
9937	2885	5	which	which	WDT
9937	2885	6	should	should	MD
9937	2885	7	be	be	VB
9937	2885	8	young	young	JJ
9937	2885	9	ones	one	NNS
9937	2885	10	,	,	,
9937	2885	11	for	for	IN
9937	2885	12	this	this	DT
9937	2885	13	method	method	NN
9937	2885	14	of	of	IN
9937	2885	15	preparation	preparation	NN
9937	2885	16	,	,	,
9937	2885	17	draw	draw	VB
9937	2885	18	,	,	,
9937	2885	19	clean	clean	JJ
9937	2885	20	,	,	,
9937	2885	21	and	and	CC
9937	2885	22	cut	cut	VBD
9937	2885	23	them	-PRON-	PRP
9937	2885	24	up	up	RP
9937	2885	25	in	in	IN
9937	2885	26	the	the	DT
9937	2885	27	manner	manner	NN
9937	2885	28	previously	previously	RB
9937	2885	29	explained	explain	VBD
9937	2885	30	.	.	.
9937	2886	1	When	when	WRB
9937	2886	2	they	-PRON-	PRP
9937	2886	3	are	be	VBP
9937	2886	4	ready	ready	JJ
9937	2886	5	,	,	,
9937	2886	6	wash	wash	VB
9937	2886	7	the	the	DT
9937	2886	8	pieces	piece	NNS
9937	2886	9	and	and	CC
9937	2886	10	roll	roll	VB
9937	2886	11	them	-PRON-	PRP
9937	2886	12	in	in	IN
9937	2886	13	a	a	DT
9937	2886	14	pan	pan	NN
9937	2886	15	of	of	IN
9937	2886	16	flour	flour	NN
9937	2886	17	,	,	,
9937	2886	18	covering	cover	VBG
9937	2886	19	the	the	DT
9937	2886	20	entire	entire	JJ
9937	2886	21	surface	surface	NN
9937	2886	22	of	of	IN
9937	2886	23	each	each	DT
9937	2886	24	piece	piece	NN
9937	2886	25	.	.	.
9937	2887	1	Then	then	RB
9937	2887	2	,	,	,
9937	2887	3	in	in	IN
9937	2887	4	a	a	DT
9937	2887	5	frying	fry	VBG
9937	2887	6	pan	pan	NN
9937	2887	7	,	,	,
9937	2887	8	melt	melt	NNP
9937	2887	9	fat	fat	NN
9937	2887	10	,	,	,
9937	2887	11	which	which	WDT
9937	2887	12	may	may	MD
9937	2887	13	be	be	VB
9937	2887	14	chicken	chicken	NN
9937	2887	15	fat	fat	JJ
9937	2887	16	,	,	,
9937	2887	17	bacon	bacon	NN
9937	2887	18	fat	fat	NN
9937	2887	19	,	,	,
9937	2887	20	part	part	NN
9937	2887	21	butter	butter	NN
9937	2887	22	,	,	,
9937	2887	23	lard	lard	NN
9937	2887	24	,	,	,
9937	2887	25	or	or	CC
9937	2887	26	any	any	DT
9937	2887	27	other	other	JJ
9937	2887	28	frying	fry	VBG
9937	2887	29	fat	fat	NN
9937	2887	30	that	that	WDT
9937	2887	31	will	will	MD
9937	2887	32	give	give	VB
9937	2887	33	an	an	DT
9937	2887	34	agreeable	agreeable	JJ
9937	2887	35	flavor	flavor	NN
9937	2887	36	.	.	.
9937	2888	1	When	when	WRB
9937	2888	2	the	the	DT
9937	2888	3	fat	fat	NN
9937	2888	4	is	be	VBZ
9937	2888	5	thoroughly	thoroughly	RB
9937	2888	6	hot	hot	JJ
9937	2888	7	,	,	,
9937	2888	8	place	place	NN
9937	2888	9	in	in	IN
9937	2888	10	it	-PRON-	PRP
9937	2888	11	the	the	DT
9937	2888	12	pieces	piece	NNS
9937	2888	13	of	of	IN
9937	2888	14	floured	floured	JJ
9937	2888	15	chicken	chicken	NN
9937	2888	16	and	and	CC
9937	2888	17	sprinkle	sprinkle	VB
9937	2888	18	them	-PRON-	PRP
9937	2888	19	with	with	IN
9937	2888	20	salt	salt	NN
9937	2888	21	and	and	CC
9937	2888	22	pepper	pepper	NN
9937	2888	23	.	.	.
9937	2889	1	As	as	RB
9937	2889	2	soon	soon	RB
9937	2889	3	as	as	IN
9937	2889	4	the	the	DT
9937	2889	5	pieces	piece	NNS
9937	2889	6	have	have	VBP
9937	2889	7	browned	brown	VBN
9937	2889	8	on	on	IN
9937	2889	9	one	one	CD
9937	2889	10	side	side	NN
9937	2889	11	,	,	,
9937	2889	12	turn	turn	VB
9937	2889	13	them	-PRON-	PRP
9937	2889	14	over	over	RP
9937	2889	15	and	and	CC
9937	2889	16	brown	brown	NNP
9937	2889	17	on	on	IN
9937	2889	18	the	the	DT
9937	2889	19	other	other	JJ
9937	2889	20	side	side	NN
9937	2889	21	.	.	.
9937	2890	1	Then	then	RB
9937	2890	2	reduce	reduce	VB
9937	2890	3	the	the	DT
9937	2890	4	heat	heat	NN
9937	2890	5	,	,	,
9937	2890	6	cover	cover	VB
9937	2890	7	the	the	DT
9937	2890	8	frying	fry	VBG
9937	2890	9	pan	pan	NN
9937	2890	10	with	with	IN
9937	2890	11	a	a	DT
9937	2890	12	tight	tight	RB
9937	2890	13	-	-	HYPH
9937	2890	14	fitting	fitting	JJ
9937	2890	15	lid	lid	NN
9937	2890	16	,	,	,
9937	2890	17	and	and	CC
9937	2890	18	continue	continue	VB
9937	2890	19	to	to	TO
9937	2890	20	fry	fry	VB
9937	2890	21	more	more	RBR
9937	2890	22	slowly	slowly	RB
9937	2890	23	.	.	.
9937	2891	1	If	if	IN
9937	2891	2	,	,	,
9937	2891	3	after	after	IN
9937	2891	4	25	25	CD
9937	2891	5	or	or	CC
9937	2891	6	30	30	CD
9937	2891	7	minutes	minute	NNS
9937	2891	8	,	,	,
9937	2891	9	the	the	DT
9937	2891	10	meat	meat	NN
9937	2891	11	can	can	MD
9937	2891	12	be	be	VB
9937	2891	13	easily	easily	RB
9937	2891	14	pierced	pierce	VBN
9937	2891	15	with	with	IN
9937	2891	16	a	a	DT
9937	2891	17	fork	fork	NN
9937	2891	18	,	,	,
9937	2891	19	it	-PRON-	PRP
9937	2891	20	is	be	VBZ
9937	2891	21	ready	ready	JJ
9937	2891	22	to	to	TO
9937	2891	23	serve	serve	VB
9937	2891	24	;	;	:
9937	2891	25	if	if	IN
9937	2891	26	this	this	DT
9937	2891	27	can	can	MD
9937	2891	28	not	not	RB
9937	2891	29	be	be	VB
9937	2891	30	done	do	VBN
9937	2891	31	,	,	,
9937	2891	32	add	add	VB
9937	2891	33	a	a	DT
9937	2891	34	small	small	JJ
9937	2891	35	quantity	quantity	NN
9937	2891	36	of	of	IN
9937	2891	37	hot	hot	JJ
9937	2891	38	water	water	NN
9937	2891	39	,	,	,
9937	2891	40	replace	replace	VB
9937	2891	41	the	the	DT
9937	2891	42	cover	cover	NN
9937	2891	43	,	,	,
9937	2891	44	and	and	CC
9937	2891	45	simmer	simmer	VB
9937	2891	46	until	until	IN
9937	2891	47	the	the	DT
9937	2891	48	meat	meat	NN
9937	2891	49	can	can	MD
9937	2891	50	be	be	VB
9937	2891	51	pierced	pierce	VBN
9937	2891	52	readily	readily	RB
9937	2891	53	.	.	.
9937	2892	1	To	to	TO
9937	2892	2	serve	serve	VB
9937	2892	3	fried	fried	JJ
9937	2892	4	chicken	chicken	NN
9937	2892	5	,	,	,
9937	2892	6	place	place	VB
9937	2892	7	the	the	DT
9937	2892	8	pieces	piece	NNS
9937	2892	9	on	on	IN
9937	2892	10	a	a	DT
9937	2892	11	platter	platter	NN
9937	2892	12	and	and	CC
9937	2892	13	garnish	garnish	VB
9937	2892	14	the	the	DT
9937	2892	15	dish	dish	NN
9937	2892	16	with	with	IN
9937	2892	17	parsley	parsley	NN
9937	2892	18	so	so	IN
9937	2892	19	as	as	IN
9937	2892	20	to	to	TO
9937	2892	21	add	add	VB
9937	2892	22	to	to	IN
9937	2892	23	its	-PRON-	PRP$
9937	2892	24	appearance	appearance	NN
9937	2892	25	.	.	.
9937	2893	1	50	50	CD
9937	2893	2	.	.	.
9937	2894	1	GRAVY	GRAVY	NNP
9937	2894	2	FOR	for	IN
9937	2894	3	FRIED	FRIED	NNP
9937	2894	4	CHICKEN.--If	CHICKEN.--If	NNP
9937	2894	5	desired	desire	VBD
9937	2894	6	,	,	,
9937	2894	7	brown	brown	JJ
9937	2894	8	gravy	gravy	NN
9937	2894	9	may	may	MD
9937	2894	10	be	be	VB
9937	2894	11	made	make	VBN
9937	2894	12	and	and	CC
9937	2894	13	served	serve	VBN
9937	2894	14	with	with	IN
9937	2894	15	fried	fried	JJ
9937	2894	16	chicken	chicken	NN
9937	2894	17	.	.	.
9937	2895	1	After	after	IN
9937	2895	2	the	the	DT
9937	2895	3	chicken	chicken	NN
9937	2895	4	has	have	VBZ
9937	2895	5	been	be	VBN
9937	2895	6	removed	remove	VBN
9937	2895	7	from	from	IN
9937	2895	8	the	the	DT
9937	2895	9	frying	fry	VBG
9937	2895	10	pan	pan	NN
9937	2895	11	,	,	,
9937	2895	12	provided	provide	VBD
9937	2895	13	an	an	DT
9937	2895	14	excessive	excessive	JJ
9937	2895	15	amount	amount	NN
9937	2895	16	of	of	IN
9937	2895	17	fat	fat	NN
9937	2895	18	remains	remain	NNS
9937	2895	19	,	,	,
9937	2895	20	pour	pour	VBP
9937	2895	21	off	off	RP
9937	2895	22	some	some	DT
9937	2895	23	of	of	IN
9937	2895	24	it	-PRON-	PRP
9937	2895	25	.	.	.
9937	2896	1	Sprinkle	sprinkle	VB
9937	2896	2	the	the	DT
9937	2896	3	fat	fat	NN
9937	2896	4	that	that	WDT
9937	2896	5	remains	remain	VBZ
9937	2896	6	with	with	IN
9937	2896	7	dry	dry	JJ
9937	2896	8	flour	flour	NN
9937	2896	9	,	,	,
9937	2896	10	1	1	CD
9937	2896	11	tablespoonful	tablespoonful	JJ
9937	2896	12	to	to	IN
9937	2896	13	each	each	DT
9937	2896	14	cupful	cupful	NN
9937	2896	15	of	of	IN
9937	2896	16	liquid	liquid	NN
9937	2896	17	that	that	WDT
9937	2896	18	is	be	VBZ
9937	2896	19	to	to	TO
9937	2896	20	be	be	VB
9937	2896	21	used	use	VBN
9937	2896	22	,	,	,
9937	2896	23	which	which	WDT
9937	2896	24	may	may	MD
9937	2896	25	be	be	VB
9937	2896	26	milk	milk	NN
9937	2896	27	,	,	,
9937	2896	28	cream	cream	NN
9937	2896	29	,	,	,
9937	2896	30	water	water	NN
9937	2896	31	,	,	,
9937	2896	32	or	or	CC
9937	2896	33	any	any	DT
9937	2896	34	mixture	mixture	NN
9937	2896	35	of	of	IN
9937	2896	36	the	the	DT
9937	2896	37	three	three	CD
9937	2896	38	.	.	.
9937	2897	1	Stir	stir	VB
9937	2897	2	the	the	DT
9937	2897	3	flour	flour	NN
9937	2897	4	into	into	IN
9937	2897	5	the	the	DT
9937	2897	6	hot	hot	JJ
9937	2897	7	fat	fat	NN
9937	2897	8	.	.	.
9937	2898	1	Heat	heat	VB
9937	2898	2	the	the	DT
9937	2898	3	liquid	liquid	NN
9937	2898	4	and	and	CC
9937	2898	5	add	add	VB
9937	2898	6	this	this	DT
9937	2898	7	hot	hot	JJ
9937	2898	8	liquid	liquid	NN
9937	2898	9	to	to	IN
9937	2898	10	the	the	DT
9937	2898	11	fat	fat	NN
9937	2898	12	and	and	CC
9937	2898	13	flour	flour	NN
9937	2898	14	in	in	IN
9937	2898	15	the	the	DT
9937	2898	16	frying	fry	VBG
9937	2898	17	pan	pan	NN
9937	2898	18	.	.	.
9937	2899	1	Stir	stir	VB
9937	2899	2	rapidly	rapidly	RB
9937	2899	3	so	so	IN
9937	2899	4	that	that	IN
9937	2899	5	no	no	DT
9937	2899	6	lumps	lump	NNS
9937	2899	7	will	will	MD
9937	2899	8	form	form	VB
9937	2899	9	,	,	,
9937	2899	10	and	and	CC
9937	2899	11	,	,	,
9937	2899	12	if	if	IN
9937	2899	13	necessary	necessary	JJ
9937	2899	14	,	,	,
9937	2899	15	season	season	NN
9937	2899	16	with	with	IN
9937	2899	17	more	more	JJR
9937	2899	18	salt	salt	NN
9937	2899	19	and	and	CC
9937	2899	20	pepper	pepper	NN
9937	2899	21	to	to	TO
9937	2899	22	suit	suit	VB
9937	2899	23	the	the	DT
9937	2899	24	taste	taste	NN
9937	2899	25	.	.	.
9937	2900	1	Gravy	Gravy	NNP
9937	2900	2	may	may	MD
9937	2900	3	also	also	RB
9937	2900	4	be	be	VB
9937	2900	5	made	make	VBN
9937	2900	6	in	in	IN
9937	2900	7	this	this	DT
9937	2900	8	manner	manner	NN
9937	2900	9	:	:	:
9937	2900	10	Stir	stir	VB
9937	2900	11	cold	cold	JJ
9937	2900	12	liquid	liquid	NN
9937	2900	13	slowly	slowly	RB
9937	2900	14	into	into	IN
9937	2900	15	the	the	DT
9937	2900	16	flour	flour	NN
9937	2900	17	in	in	IN
9937	2900	18	the	the	DT
9937	2900	19	proportion	proportion	NN
9937	2900	20	of	of	IN
9937	2900	21	1	1	CD
9937	2900	22	tablespoonful	tablespoonful	JJ
9937	2900	23	of	of	IN
9937	2900	24	flour	flour	NN
9937	2900	25	to	to	IN
9937	2900	26	1	1	CD
9937	2900	27	cupful	cupful	NN
9937	2900	28	of	of	IN
9937	2900	29	liquid	liquid	NN
9937	2900	30	,	,	,
9937	2900	31	which	which	WDT
9937	2900	32	may	may	MD
9937	2900	33	be	be	VB
9937	2900	34	milk	milk	NN
9937	2900	35	,	,	,
9937	2900	36	cream	cream	NN
9937	2900	37	,	,	,
9937	2900	38	water	water	NN
9937	2900	39	,	,	,
9937	2900	40	or	or	CC
9937	2900	41	any	any	DT
9937	2900	42	mixture	mixture	NN
9937	2900	43	of	of	IN
9937	2900	44	the	the	DT
9937	2900	45	three	three	CD
9937	2900	46	.	.	.
9937	2901	1	Add	add	VB
9937	2901	2	the	the	DT
9937	2901	3	cold	cold	JJ
9937	2901	4	liquid	liquid	NN
9937	2901	5	and	and	CC
9937	2901	6	flour	flour	NN
9937	2901	7	to	to	IN
9937	2901	8	the	the	DT
9937	2901	9	frying	fry	VBG
9937	2901	10	pan	pan	NN
9937	2901	11	containing	contain	VBG
9937	2901	12	a	a	DT
9937	2901	13	small	small	JJ
9937	2901	14	amount	amount	NN
9937	2901	15	of	of	IN
9937	2901	16	fat	fat	NN
9937	2901	17	in	in	IN
9937	2901	18	which	which	WDT
9937	2901	19	the	the	DT
9937	2901	20	chicken	chicken	NN
9937	2901	21	was	be	VBD
9937	2901	22	fried	fry	VBN
9937	2901	23	.	.	.
9937	2902	1	Stir	stir	VB
9937	2902	2	rapidly	rapidly	RB
9937	2902	3	until	until	IN
9937	2902	4	the	the	DT
9937	2902	5	gravy	gravy	NN
9937	2902	6	has	have	VBZ
9937	2902	7	thickened	thicken	VBN
9937	2902	8	and	and	CC
9937	2902	9	there	there	EX
9937	2902	10	are	be	VBP
9937	2902	11	no	no	DT
9937	2902	12	lumps	lump	NNS
9937	2902	13	.	.	.
9937	2903	1	Very	very	RB
9937	2903	2	often	often	RB
9937	2903	3	the	the	DT
9937	2903	4	giblets	giblet	NNS
9937	2903	5	,	,	,
9937	2903	6	that	that	RB
9937	2903	7	is	is	RB
9937	2903	8	,	,	,
9937	2903	9	the	the	DT
9937	2903	10	liver	liver	NN
9937	2903	11	,	,	,
9937	2903	12	heart	heart	NN
9937	2903	13	,	,	,
9937	2903	14	and	and	CC
9937	2903	15	gizzard	gizzard	NNP
9937	2903	16	of	of	IN
9937	2903	17	chicken	chicken	NNP
9937	2903	18	,	,	,
9937	2903	19	are	be	VBP
9937	2903	20	used	use	VBN
9937	2903	21	in	in	IN
9937	2903	22	making	make	VBG
9937	2903	23	gravy	gravy	NN
9937	2903	24	.	.	.
9937	2904	1	For	for	IN
9937	2904	2	example	example	NN
9937	2904	3	,	,	,
9937	2904	4	the	the	DT
9937	2904	5	giblets	giblet	NNS
9937	2904	6	may	may	MD
9937	2904	7	be	be	VB
9937	2904	8	cooked	cook	VBN
9937	2904	9	in	in	IN
9937	2904	10	water	water	NN
9937	2904	11	until	until	IN
9937	2904	12	they	-PRON-	PRP
9937	2904	13	are	be	VBP
9937	2904	14	tender	tender	JJ
9937	2904	15	and	and	CC
9937	2904	16	then	then	RB
9937	2904	17	sautéd	sautéd	NN
9937	2904	18	in	in	IN
9937	2904	19	butter	butter	NN
9937	2904	20	to	to	TO
9937	2904	21	serve	serve	VB
9937	2904	22	,	,	,
9937	2904	23	and	and	CC
9937	2904	24	when	when	WRB
9937	2904	25	this	this	DT
9937	2904	26	is	be	VBZ
9937	2904	27	done	do	VBN
9937	2904	28	the	the	DT
9937	2904	29	water	water	NN
9937	2904	30	in	in	IN
9937	2904	31	which	which	WDT
9937	2904	32	they	-PRON-	PRP
9937	2904	33	were	be	VBD
9937	2904	34	cooked	cook	VBN
9937	2904	35	may	may	MD
9937	2904	36	be	be	VB
9937	2904	37	used	use	VBN
9937	2904	38	for	for	IN
9937	2904	39	making	make	VBG
9937	2904	40	gravy	gravy	NN
9937	2904	41	.	.	.
9937	2905	1	Again	again	RB
9937	2905	2	,	,	,
9937	2905	3	if	if	IN
9937	2905	4	it	-PRON-	PRP
9937	2905	5	is	be	VBZ
9937	2905	6	not	not	RB
9937	2905	7	desired	desire	VBN
9937	2905	8	to	to	TO
9937	2905	9	eat	eat	VB
9937	2905	10	them	-PRON-	PRP
9937	2905	11	in	in	IN
9937	2905	12	this	this	DT
9937	2905	13	way	way	NN
9937	2905	14	,	,	,
9937	2905	15	they	-PRON-	PRP
9937	2905	16	may	may	MD
9937	2905	17	be	be	VB
9937	2905	18	chopped	chop	VBN
9937	2905	19	fine	fine	JJ
9937	2905	20	and	and	CC
9937	2905	21	added	add	VBN
9937	2905	22	to	to	IN
9937	2905	23	gravy	gravy	NNP
9937	2905	24	made	make	VBN
9937	2905	25	from	from	IN
9937	2905	26	the	the	DT
9937	2905	27	fat	fat	NN
9937	2905	28	that	that	WDT
9937	2905	29	remains	remain	VBZ
9937	2905	30	from	from	IN
9937	2905	31	frying	fry	VBG
9937	2905	32	.	.	.
9937	2906	1	51	51	CD
9937	2906	2	.	.	.
9937	2907	1	MARYLAND	MARYLAND	NNP
9937	2907	2	FRIED	FRIED	NNP
9937	2907	3	CHICKEN.--Maryland	CHICKEN.--Maryland	NNP
9937	2907	4	fried	fried	JJ
9937	2907	5	chicken	chicken	NN
9937	2907	6	is	be	VBZ
9937	2907	7	a	a	DT
9937	2907	8	popular	popular	JJ
9937	2907	9	dish	dish	NN
9937	2907	10	with	with	IN
9937	2907	11	many	many	JJ
9937	2907	12	persons	person	NNS
9937	2907	13	.	.	.
9937	2908	1	As	as	IN
9937	2908	2	a	a	DT
9937	2908	3	rule	rule	NN
9937	2908	4	,	,	,
9937	2908	5	corn	corn	NN
9937	2908	6	fritters	fritter	NNS
9937	2908	7	are	be	VBP
9937	2908	8	used	use	VBN
9937	2908	9	as	as	IN
9937	2908	10	a	a	DT
9937	2908	11	garnish	garnish	NN
9937	2908	12	and	and	CC
9937	2908	13	Served	serve	VBN
9937	2908	14	with	with	IN
9937	2908	15	the	the	DT
9937	2908	16	chicken	chicken	NN
9937	2908	17	,	,	,
9937	2908	18	and	and	CC
9937	2908	19	strips	strip	NNS
9937	2908	20	of	of	IN
9937	2908	21	crisp	crisp	JJ
9937	2908	22	bacon	bacon	NN
9937	2908	23	are	be	VBP
9937	2908	24	placed	place	VBN
9937	2908	25	over	over	IN
9937	2908	26	the	the	DT
9937	2908	27	top	top	NN
9937	2908	28	of	of	IN
9937	2908	29	it	-PRON-	PRP
9937	2908	30	.	.	.
9937	2909	1	Often	often	RB
9937	2909	2	,	,	,
9937	2909	3	too	too	RB
9937	2909	4	,	,	,
9937	2909	5	potato	potato	NN
9937	2909	6	croquettes	croquette	NNS
9937	2909	7	are	be	VBP
9937	2909	8	served	serve	VBN
9937	2909	9	on	on	IN
9937	2909	10	the	the	DT
9937	2909	11	same	same	JJ
9937	2909	12	platter	platter	NN
9937	2909	13	,	,	,
9937	2909	14	a	a	DT
9937	2909	15	combination	combination	NN
9937	2909	16	that	that	WDT
9937	2909	17	makes	make	VBZ
9937	2909	18	almost	almost	RB
9937	2909	19	an	an	DT
9937	2909	20	entire	entire	JJ
9937	2909	21	meal	meal	NN
9937	2909	22	.	.	.
9937	2910	1	To	to	TO
9937	2910	2	prepare	prepare	VB
9937	2910	3	Maryland	Maryland	NNP
9937	2910	4	fried	fry	VBN
9937	2910	5	chicken	chicken	NN
9937	2910	6	,	,	,
9937	2910	7	draw	draw	VB
9937	2910	8	,	,	,
9937	2910	9	clean	clean	JJ
9937	2910	10	,	,	,
9937	2910	11	and	and	CC
9937	2910	12	cut	cut	VB
9937	2910	13	up	up	RP
9937	2910	14	young	young	JJ
9937	2910	15	chickens	chicken	NNS
9937	2910	16	.	.	.
9937	2911	1	Then	then	RB
9937	2911	2	wash	wash	VB
9937	2911	3	the	the	DT
9937	2911	4	pieces	piece	NNS
9937	2911	5	and	and	CC
9937	2911	6	dry	dry	VB
9937	2911	7	them	-PRON-	PRP
9937	2911	8	with	with	IN
9937	2911	9	a	a	DT
9937	2911	10	soft	soft	JJ
9937	2911	11	cloth	cloth	NN
9937	2911	12	.	.	.
9937	2912	1	Sprinkle	sprinkle	VB
9937	2912	2	the	the	DT
9937	2912	3	pieces	piece	NNS
9937	2912	4	with	with	IN
9937	2912	5	salt	salt	NN
9937	2912	6	and	and	CC
9937	2912	7	pepper	pepper	NN
9937	2912	8	,	,	,
9937	2912	9	and	and	CC
9937	2912	10	dip	dip	VB
9937	2912	11	each	each	DT
9937	2912	12	into	into	IN
9937	2912	13	fine	fine	JJ
9937	2912	14	cracker	cracker	NN
9937	2912	15	crumbs	crumb	NNS
9937	2912	16	or	or	CC
9937	2912	17	corn	corn	NN
9937	2912	18	meal	meal	NN
9937	2912	19	,	,	,
9937	2912	20	then	then	RB
9937	2912	21	into	into	IN
9937	2912	22	beaten	beat	VBN
9937	2912	23	egg	egg	NN
9937	2912	24	,	,	,
9937	2912	25	and	and	CC
9937	2912	26	again	again	RB
9937	2912	27	into	into	IN
9937	2912	28	the	the	DT
9937	2912	29	crumbs	crumb	NNS
9937	2912	30	or	or	CC
9937	2912	31	the	the	DT
9937	2912	32	corn	corn	NN
9937	2912	33	meal	meal	NN
9937	2912	34	.	.	.
9937	2913	1	Next	next	RB
9937	2913	2	,	,	,
9937	2913	3	melt	melt	NN
9937	2913	4	in	in	IN
9937	2913	5	a	a	DT
9937	2913	6	frying	fry	VBG
9937	2913	7	pan	pan	NN
9937	2913	8	chicken	chicken	NN
9937	2913	9	or	or	CC
9937	2913	10	bacon	bacon	NN
9937	2913	11	fat	fat	NN
9937	2913	12	,	,	,
9937	2913	13	part	part	NN
9937	2913	14	butter	butter	NN
9937	2913	15	,	,	,
9937	2913	16	lard	lard	NN
9937	2913	17	,	,	,
9937	2913	18	or	or	CC
9937	2913	19	any	any	DT
9937	2913	20	other	other	JJ
9937	2913	21	fat	fat	NN
9937	2913	22	for	for	IN
9937	2913	23	frying	fry	VBG
9937	2913	24	.	.	.
9937	2914	1	When	when	WRB
9937	2914	2	it	-PRON-	PRP
9937	2914	3	is	be	VBZ
9937	2914	4	hot	hot	JJ
9937	2914	5	,	,	,
9937	2914	6	place	place	VB
9937	2914	7	the	the	DT
9937	2914	8	pieces	piece	NNS
9937	2914	9	of	of	IN
9937	2914	10	chicken	chicken	NN
9937	2914	11	in	in	IN
9937	2914	12	it	-PRON-	PRP
9937	2914	13	.	.	.
9937	2915	1	Fry	fry	VB
9937	2915	2	them	-PRON-	PRP
9937	2915	3	until	until	IN
9937	2915	4	they	-PRON-	PRP
9937	2915	5	are	be	VBP
9937	2915	6	brown	brown	JJ
9937	2915	7	on	on	IN
9937	2915	8	one	one	CD
9937	2915	9	side	side	NN
9937	2915	10	;	;	:
9937	2915	11	then	then	RB
9937	2915	12	turn	turn	VB
9937	2915	13	and	and	CC
9937	2915	14	brown	brown	VB
9937	2915	15	them	-PRON-	PRP
9937	2915	16	on	on	IN
9937	2915	17	the	the	DT
9937	2915	18	other	other	JJ
9937	2915	19	side	side	NN
9937	2915	20	.	.	.
9937	2916	1	Lower	low	JJR
9937	2916	2	the	the	DT
9937	2916	3	temperature	temperature	NN
9937	2916	4	and	and	CC
9937	2916	5	continue	continue	VB
9937	2916	6	to	to	TO
9937	2916	7	fry	fry	VB
9937	2916	8	slowly	slowly	RB
9937	2916	9	until	until	IN
9937	2916	10	the	the	DT
9937	2916	11	meat	meat	NN
9937	2916	12	may	may	MD
9937	2916	13	be	be	VB
9937	2916	14	easily	easily	RB
9937	2916	15	pierced	pierce	VBN
9937	2916	16	with	with	IN
9937	2916	17	a	a	DT
9937	2916	18	fork	fork	NN
9937	2916	19	.	.	.
9937	2917	1	When	when	WRB
9937	2917	2	the	the	DT
9937	2917	3	chicken	chicken	NN
9937	2917	4	is	be	VBZ
9937	2917	5	done	do	VBN
9937	2917	6	,	,	,
9937	2917	7	pour	pour	VB
9937	2917	8	2	2	CD
9937	2917	9	cupfuls	cupful	NNS
9937	2917	10	of	of	IN
9937	2917	11	white	white	JJ
9937	2917	12	sauce	sauce	NN
9937	2917	13	on	on	IN
9937	2917	14	a	a	DT
9937	2917	15	hot	hot	JJ
9937	2917	16	platter	platter	NN
9937	2917	17	and	and	CC
9937	2917	18	place	place	VB
9937	2917	19	the	the	DT
9937	2917	20	chicken	chicken	NN
9937	2917	21	in	in	IN
9937	2917	22	it	-PRON-	PRP
9937	2917	23	.	.	.
9937	2918	1	Then	then	RB
9937	2918	2	garnish	garnish	VB
9937	2918	3	and	and	CC
9937	2918	4	serve	serve	VBP
9937	2918	5	.	.	.
9937	2919	1	52	52	CD
9937	2919	2	.	.	.
9937	2920	1	FRIED	FRIED	NNP
9937	2920	2	CHICKEN	CHICKEN	NNS
9937	2920	3	WITH	with	IN
9937	2920	4	PAPRIKA	PAPRIKA	NNP
9937	2920	5	SAUCE.--Chickens	sauce.--chicken	NNS
9937	2920	6	that	that	WDT
9937	2920	7	are	be	VBP
9937	2920	8	a	a	DT
9937	2920	9	trifle	trifle	RB
9937	2920	10	older	old	JJR
9937	2920	11	than	than	IN
9937	2920	12	those	those	DT
9937	2920	13	used	use	VBN
9937	2920	14	for	for	IN
9937	2920	15	plain	plain	RB
9937	2920	16	fried	fried	JJ
9937	2920	17	chicken	chicken	NN
9937	2920	18	may	may	MD
9937	2920	19	be	be	VB
9937	2920	20	prepared	prepared	JJ
9937	2920	21	to	to	TO
9937	2920	22	make	make	VB
9937	2920	23	what	what	WP
9937	2920	24	is	be	VBZ
9937	2920	25	known	know	VBN
9937	2920	26	as	as	IN
9937	2920	27	fried	fry	VBN
9937	2920	28	chicken	chicken	NN
9937	2920	29	with	with	IN
9937	2920	30	paprika	paprika	NNP
9937	2920	31	sauce	sauce	NN
9937	2920	32	.	.	.
9937	2921	1	If	if	IN
9937	2921	2	in	in	IN
9937	2921	3	preparing	prepare	VBG
9937	2921	4	this	this	DT
9937	2921	5	dish	dish	NN
9937	2921	6	the	the	DT
9937	2921	7	chicken	chicken	NN
9937	2921	8	does	do	VBZ
9937	2921	9	not	not	RB
9937	2921	10	appear	appear	VB
9937	2921	11	to	to	TO
9937	2921	12	be	be	VB
9937	2921	13	tender	tender	JJ
9937	2921	14	after	after	IN
9937	2921	15	frying	fry	VBG
9937	2921	16	,	,	,
9937	2921	17	it	-PRON-	PRP
9937	2921	18	may	may	MD
9937	2921	19	be	be	VB
9937	2921	20	made	make	VBN
9937	2921	21	so	so	RB
9937	2921	22	by	by	IN
9937	2921	23	simmering	simmer	VBG
9937	2921	24	it	-PRON-	PRP
9937	2921	25	in	in	IN
9937	2921	26	the	the	DT
9937	2921	27	sauce	sauce	NN
9937	2921	28	.	.	.
9937	2922	1	To	to	TO
9937	2922	2	prepare	prepare	VB
9937	2922	3	this	this	DT
9937	2922	4	chicken	chicken	NN
9937	2922	5	dish	dish	NN
9937	2922	6	,	,	,
9937	2922	7	which	which	WDT
9937	2922	8	is	be	VBZ
9937	2922	9	tempting	tempting	JJ
9937	2922	10	to	to	IN
9937	2922	11	many	many	JJ
9937	2922	12	,	,	,
9937	2922	13	draw	draw	VB
9937	2922	14	,	,	,
9937	2922	15	clean	clean	JJ
9937	2922	16	,	,	,
9937	2922	17	and	and	CC
9937	2922	18	cut	cut	VBD
9937	2922	19	up	up	RP
9937	2922	20	a	a	DT
9937	2922	21	chicken	chicken	NN
9937	2922	22	as	as	IN
9937	2922	23	for	for	IN
9937	2922	24	frying	frying	NN
9937	2922	25	.	.	.
9937	2923	1	Then	then	RB
9937	2923	2	melt	melt	VB
9937	2923	3	fat	fat	NN
9937	2923	4	in	in	IN
9937	2923	5	a	a	DT
9937	2923	6	frying	fry	VBG
9937	2923	7	pan	pan	NN
9937	2923	8	,	,	,
9937	2923	9	place	place	VB
9937	2923	10	the	the	DT
9937	2923	11	pieces	piece	NNS
9937	2923	12	in	in	IN
9937	2923	13	the	the	DT
9937	2923	14	hot	hot	JJ
9937	2923	15	fat	fat	NN
9937	2923	16	,	,	,
9937	2923	17	sprinkle	sprinkle	VB
9937	2923	18	them	-PRON-	PRP
9937	2923	19	with	with	IN
9937	2923	20	salt	salt	NN
9937	2923	21	and	and	CC
9937	2923	22	pepper	pepper	NN
9937	2923	23	,	,	,
9937	2923	24	and	and	CC
9937	2923	25	brown	brown	JJ
9937	2923	26	on	on	IN
9937	2923	27	both	both	DT
9937	2923	28	sides	side	NNS
9937	2923	29	quickly	quickly	RB
9937	2923	30	.	.	.
9937	2924	1	When	when	WRB
9937	2924	2	both	both	DT
9937	2924	3	sides	side	NNS
9937	2924	4	are	be	VBP
9937	2924	5	brown	brown	JJ
9937	2924	6	,	,	,
9937	2924	7	continue	continue	VBP
9937	2924	8	to	to	TO
9937	2924	9	fry	fry	VB
9937	2924	10	the	the	DT
9937	2924	11	pieces	piece	NNS
9937	2924	12	until	until	IN
9937	2924	13	they	-PRON-	PRP
9937	2924	14	are	be	VBP
9937	2924	15	tender	tender	JJ
9937	2924	16	.	.	.
9937	2925	1	Then	then	RB
9937	2925	2	sprinkle	sprinkle	VB
9937	2925	3	all	all	RB
9937	2925	4	with	with	IN
9937	2925	5	2	2	CD
9937	2925	6	level	level	NN
9937	2925	7	tablespoonfuls	tablespoonful	NNS
9937	2925	8	of	of	IN
9937	2925	9	flour	flour	NN
9937	2925	10	,	,	,
9937	2925	11	add	add	VB
9937	2925	12	2	2	CD
9937	2925	13	cupfuls	cupful	NNS
9937	2925	14	of	of	IN
9937	2925	15	milk	milk	NN
9937	2925	16	or	or	CC
9937	2925	17	thin	thin	JJ
9937	2925	18	cream	cream	NN
9937	2925	19	,	,	,
9937	2925	20	and	and	CC
9937	2925	21	allow	allow	VB
9937	2925	22	this	this	DT
9937	2925	23	to	to	IN
9937	2925	24	thicken	thicken	VB
9937	2925	25	.	.	.
9937	2926	1	Then	then	RB
9937	2926	2	sprinkle	sprinkle	VB
9937	2926	3	with	with	IN
9937	2926	4	paprika	paprika	NNS
9937	2926	5	until	until	IN
9937	2926	6	the	the	DT
9937	2926	7	sauce	sauce	NN
9937	2926	8	is	be	VBZ
9937	2926	9	pink	pink	JJ
9937	2926	10	.	.	.
9937	2927	1	Let	let	VB
9937	2927	2	the	the	DT
9937	2927	3	chicken	chicken	NN
9937	2927	4	simmer	simmer	NN
9937	2927	5	slowly	slowly	RB
9937	2927	6	until	until	IN
9937	2927	7	the	the	DT
9937	2927	8	sauce	sauce	NN
9937	2927	9	penetrates	penetrate	VBZ
9937	2927	10	the	the	DT
9937	2927	11	meat	meat	NN
9937	2927	12	a	a	DT
9937	2927	13	little	little	JJ
9937	2927	14	.	.	.
9937	2928	1	Serve	serve	VB
9937	2928	2	on	on	IN
9937	2928	3	a	a	DT
9937	2928	4	platter	platter	NN
9937	2928	5	with	with	IN
9937	2928	6	a	a	DT
9937	2928	7	garnish	garnish	NN
9937	2928	8	.	.	.
9937	2929	1	PREPARATION	preparation	NN
9937	2929	2	BY	by	IN
9937	2929	3	ROASTING	roast	VBG
9937	2929	4	53	53	CD
9937	2929	5	.	.	.
9937	2930	1	Roasting	roast	VBG
9937	2930	2	is	be	VBZ
9937	2930	3	the	the	DT
9937	2930	4	cookery	cookery	JJ
9937	2930	5	process	process	NN
9937	2930	6	that	that	WDT
9937	2930	7	is	be	VBZ
9937	2930	8	commonly	commonly	RB
9937	2930	9	employed	employ	VBN
9937	2930	10	for	for	IN
9937	2930	11	preparing	prepare	VBG
9937	2930	12	chickens	chicken	NNS
9937	2930	13	that	that	WDT
9937	2930	14	are	be	VBP
9937	2930	15	of	of	IN
9937	2930	16	good	good	JJ
9937	2930	17	size	size	NN
9937	2930	18	,	,	,
9937	2930	19	as	as	RB
9937	2930	20	well	well	RB
9937	2930	21	as	as	IN
9937	2930	22	turkeys	turkey	NNS
9937	2930	23	,	,	,
9937	2930	24	ducks	duck	NNS
9937	2930	25	,	,	,
9937	2930	26	and	and	CC
9937	2930	27	geese	geese	JJ
9937	2930	28	.	.	.
9937	2931	1	It	-PRON-	PRP
9937	2931	2	is	be	VBZ
9937	2931	3	also	also	RB
9937	2931	4	followed	follow	VBN
9937	2931	5	at	at	IN
9937	2931	6	times	time	NNS
9937	2931	7	for	for	IN
9937	2931	8	cooking	cook	VBG
9937	2931	9	guinea	guinea	NN
9937	2931	10	fowl	fowl	NN
9937	2931	11	,	,	,
9937	2931	12	partridges	partridge	NNS
9937	2931	13	,	,	,
9937	2931	14	pheasants	pheasant	NNS
9937	2931	15	,	,	,
9937	2931	16	and	and	CC
9937	2931	17	similar	similar	JJ
9937	2931	18	small	small	JJ
9937	2931	19	birds	bird	NNS
9937	2931	20	.	.	.
9937	2932	1	As	as	IN
9937	2932	2	a	a	DT
9937	2932	3	rule	rule	NN
9937	2932	4	,	,	,
9937	2932	5	birds	bird	NNS
9937	2932	6	prepared	prepare	VBN
9937	2932	7	in	in	IN
9937	2932	8	this	this	DT
9937	2932	9	way	way	NN
9937	2932	10	are	be	VBP
9937	2932	11	filled	fill	VBN
9937	2932	12	with	with	IN
9937	2932	13	stuffing	stuffing	NN
9937	2932	14	,	,	,
9937	2932	15	which	which	WDT
9937	2932	16	may	may	MD
9937	2932	17	be	be	VB
9937	2932	18	made	make	VBN
9937	2932	19	in	in	IN
9937	2932	20	so	so	RB
9937	2932	21	many	many	JJ
9937	2932	22	ways	way	NNS
9937	2932	23	that	that	WDT
9937	2932	24	roasted	roast	VBD
9937	2932	25	stuffed	stuff	VBD
9937	2932	26	poultry	poultry	NN
9937	2932	27	makes	make	VBZ
9937	2932	28	a	a	DT
9937	2932	29	delightful	delightful	JJ
9937	2932	30	change	change	NN
9937	2932	31	in	in	IN
9937	2932	32	the	the	DT
9937	2932	33	regular	regular	JJ
9937	2932	34	routine	routine	NN
9937	2932	35	of	of	IN
9937	2932	36	meals	meal	NNS
9937	2932	37	.	.	.
9937	2933	1	[	[	-LRB-
9937	2933	2	Illustration	illustration	NN
9937	2933	3	:	:	:
9937	2933	4	Fig	Fig	NNP
9937	2933	5	.	.	.
9937	2934	1	27	27	CD
9937	2934	2	]	]	-RRB-
9937	2934	3	54	54	CD
9937	2934	4	.	.	.
9937	2935	1	ROAST	ROAST	NNP
9937	2935	2	CHICKEN.--Roasting	CHICKEN.--Roasting	NNP
9937	2935	3	is	be	VBZ
9937	2935	4	the	the	DT
9937	2935	5	best	good	JJS
9937	2935	6	method	method	NN
9937	2935	7	to	to	TO
9937	2935	8	employ	employ	VB
9937	2935	9	for	for	IN
9937	2935	10	the	the	DT
9937	2935	11	preparation	preparation	NN
9937	2935	12	of	of	IN
9937	2935	13	old	old	JJ
9937	2935	14	chicken	chicken	NN
9937	2935	15	unless	unless	IN
9937	2935	16	,	,	,
9937	2935	17	of	of	IN
9937	2935	18	course	course	NN
9937	2935	19	,	,	,
9937	2935	20	it	-PRON-	PRP
9937	2935	21	is	be	VBZ
9937	2935	22	extremely	extremely	RB
9937	2935	23	old	old	JJ
9937	2935	24	and	and	CC
9937	2935	25	tough	tough	JJ
9937	2935	26	.	.	.
9937	2936	1	Then	then	RB
9937	2936	2	stewing	stewing	NN
9937	2936	3	is	be	VBZ
9937	2936	4	about	about	IN
9937	2936	5	the	the	DT
9937	2936	6	only	only	JJ
9937	2936	7	method	method	NN
9937	2936	8	that	that	WDT
9937	2936	9	is	be	VBZ
9937	2936	10	satisfactory	satisfactory	JJ
9937	2936	11	.	.	.
9937	2937	1	Chicken	chicken	NN
9937	2937	2	for	for	IN
9937	2937	3	roasting	roast	VBG
9937	2937	4	should	should	MD
9937	2937	5	weigh	weigh	VB
9937	2937	6	no	no	RB
9937	2937	7	less	less	JJR
9937	2937	8	than	than	IN
9937	2937	9	3	3	CD
9937	2937	10	pounds	pound	NNS
9937	2937	11	.	.	.
9937	2938	1	Chicken	chicken	NN
9937	2938	2	prepared	prepare	VBD
9937	2938	3	according	accord	VBG
9937	2938	4	to	to	IN
9937	2938	5	the	the	DT
9937	2938	6	following	follow	VBG
9937	2938	7	directions	direction	NNS
9937	2938	8	makes	make	VBZ
9937	2938	9	a	a	DT
9937	2938	10	dish	dish	NN
9937	2938	11	that	that	WDT
9937	2938	12	is	be	VBZ
9937	2938	13	very	very	RB
9937	2938	14	appetizing	appetizing	JJ
9937	2938	15	.	.	.
9937	2939	1	[	[	-LRB-
9937	2939	2	Illustration	illustration	NN
9937	2939	3	:	:	:
9937	2939	4	Fig	Fig	NNP
9937	2939	5	.	.	.
9937	2940	1	28	28	CD
9937	2940	2	]	]	-RRB-
9937	2940	3	To	to	TO
9937	2940	4	prepare	prepare	VB
9937	2940	5	chicken	chicken	NN
9937	2940	6	for	for	IN
9937	2940	7	roasting	roast	VBG
9937	2940	8	,	,	,
9937	2940	9	clean	clean	VB
9937	2940	10	and	and	CC
9937	2940	11	draw	draw	VB
9937	2940	12	it	-PRON-	PRP
9937	2940	13	in	in	IN
9937	2940	14	the	the	DT
9937	2940	15	manner	manner	NN
9937	2940	16	previously	previously	RB
9937	2940	17	given	give	VBN
9937	2940	18	.	.	.
9937	2941	1	When	when	WRB
9937	2941	2	it	-PRON-	PRP
9937	2941	3	is	be	VBZ
9937	2941	4	made	make	VBN
9937	2941	5	clean	clean	JJ
9937	2941	6	,	,	,
9937	2941	7	rub	rub	VB
9937	2941	8	salt	salt	NN
9937	2941	9	and	and	CC
9937	2941	10	pepper	pepper	NN
9937	2941	11	on	on	IN
9937	2941	12	the	the	DT
9937	2941	13	inside	inside	NN
9937	2941	14	of	of	IN
9937	2941	15	the	the	DT
9937	2941	16	cavity	cavity	NN
9937	2941	17	,	,	,
9937	2941	18	and	and	CC
9937	2941	19	stuff	stuff	VB
9937	2941	20	the	the	DT
9937	2941	21	cavity	cavity	NN
9937	2941	22	of	of	IN
9937	2941	23	the	the	DT
9937	2941	24	chicken	chicken	NN
9937	2941	25	,	,	,
9937	2941	26	as	as	IN
9937	2941	27	shown	show	VBN
9937	2941	28	in	in	IN
9937	2941	29	Fig	Fig	NNP
9937	2941	30	.	.	.
9937	2942	1	27	27	CD
9937	2942	2	,	,	,
9937	2942	3	with	with	IN
9937	2942	4	any	any	DT
9937	2942	5	desirable	desirable	JJ
9937	2942	6	stuffing	stuffing	NN
9937	2942	7	.	.	.
9937	2943	1	Directions	direction	NNS
9937	2943	2	for	for	IN
9937	2943	3	preparing	prepare	VBG
9937	2943	4	stuffing	stuffing	NN
9937	2943	5	are	be	VBP
9937	2943	6	given	give	VBN
9937	2943	7	later	later	RB
9937	2943	8	.	.	.
9937	2944	1	Also	also	RB
9937	2944	2	,	,	,
9937	2944	3	fill	fill	VB
9937	2944	4	with	with	IN
9937	2944	5	stuffing	stuff	VBG
9937	2944	6	the	the	DT
9937	2944	7	space	space	NN
9937	2944	8	from	from	IN
9937	2944	9	which	which	WDT
9937	2944	10	the	the	DT
9937	2944	11	crop	crop	NN
9937	2944	12	was	be	VBD
9937	2944	13	removed	remove	VBN
9937	2944	14	,	,	,
9937	2944	15	inserting	insert	VBG
9937	2944	16	it	-PRON-	PRP
9937	2944	17	through	through	IN
9937	2944	18	the	the	DT
9937	2944	19	slit	slit	NN
9937	2944	20	in	in	IN
9937	2944	21	the	the	DT
9937	2944	22	neck	neck	NN
9937	2944	23	.	.	.
9937	2945	1	Thread	thread	VB
9937	2945	2	a	a	DT
9937	2945	3	large	large	JJ
9937	2945	4	darning	darn	VBG
9937	2945	5	needle	needle	NN
9937	2945	6	with	with	IN
9937	2945	7	white	white	JJ
9937	2945	8	cord	cord	NN
9937	2945	9	and	and	CC
9937	2945	10	sew	sew	VB
9937	2945	11	up	up	RP
9937	2945	12	the	the	DT
9937	2945	13	slit	slit	NN
9937	2945	14	in	in	IN
9937	2945	15	the	the	DT
9937	2945	16	neck	neck	NN
9937	2945	17	,	,	,
9937	2945	18	as	as	RB
9937	2945	19	well	well	RB
9937	2945	20	as	as	IN
9937	2945	21	the	the	DT
9937	2945	22	one	one	CD
9937	2945	23	between	between	IN
9937	2945	24	the	the	DT
9937	2945	25	legs	leg	NNS
9937	2945	26	,	,	,
9937	2945	27	as	as	IN
9937	2945	28	in	in	IN
9937	2945	29	Fig	Fig	NNP
9937	2945	30	.	.	.
9937	2946	1	28	28	CD
9937	2946	2	,	,	,
9937	2946	3	so	so	IN
9937	2946	4	that	that	IN
9937	2946	5	the	the	DT
9937	2946	6	stuffing	stuffing	NN
9937	2946	7	will	will	MD
9937	2946	8	not	not	RB
9937	2946	9	fall	fall	VB
9937	2946	10	out	out	RP
9937	2946	11	.	.	.
9937	2947	1	Also	also	RB
9937	2947	2	,	,	,
9937	2947	3	force	force	VB
9937	2947	4	the	the	DT
9937	2947	5	neck	neck	NN
9937	2947	6	inside	inside	IN
9937	2947	7	of	of	IN
9937	2947	8	the	the	DT
9937	2947	9	skin	skin	NN
9937	2947	10	,	,	,
9937	2947	11	and	and	CC
9937	2947	12	tie	tie	VB
9937	2947	13	the	the	DT
9937	2947	14	skin	skin	NN
9937	2947	15	with	with	IN
9937	2947	16	a	a	DT
9937	2947	17	piece	piece	NN
9937	2947	18	of	of	IN
9937	2947	19	string	string	NN
9937	2947	20	,	,	,
9937	2947	21	as	as	IN
9937	2947	22	in	in	IN
9937	2947	23	Fig	Fig	NNP
9937	2947	24	.	.	.
9937	2948	1	29	29	CD
9937	2948	2	.	.	.
9937	2949	1	Then	then	RB
9937	2949	2	,	,	,
9937	2949	3	as	as	IN
9937	2949	4	Fig	Fig	NNP
9937	2949	5	.	.	.
9937	2950	1	29	29	CD
9937	2950	2	also	also	RB
9937	2950	3	shows	show	VBZ
9937	2950	4	,	,	,
9937	2950	5	truss	truss	VB
9937	2950	6	the	the	DT
9937	2950	7	chicken	chicken	NN
9937	2950	8	by	by	IN
9937	2950	9	forcing	force	VBG
9937	2950	10	the	the	DT
9937	2950	11	tip	tip	NN
9937	2950	12	of	of	IN
9937	2950	13	each	each	DT
9937	2950	14	wing	wing	NN
9937	2950	15	back	back	RB
9937	2950	16	of	of	IN
9937	2950	17	the	the	DT
9937	2950	18	first	first	JJ
9937	2950	19	wing	wing	NN
9937	2950	20	joint	joint	NN
9937	2950	21	,	,	,
9937	2950	22	making	make	VBG
9937	2950	23	a	a	DT
9937	2950	24	triangle	triangle	NN
9937	2950	25	;	;	:
9937	2950	26	also	also	RB
9937	2950	27	,	,	,
9937	2950	28	tie	tie	VB
9937	2950	29	the	the	DT
9937	2950	30	ends	end	NNS
9937	2950	31	of	of	IN
9937	2950	32	the	the	DT
9937	2950	33	legs	leg	NNS
9937	2950	34	together	together	RB
9937	2950	35	and	and	CC
9937	2950	36	pull	pull	VB
9937	2950	37	them	-PRON-	PRP
9937	2950	38	down	down	RP
9937	2950	39	,	,	,
9937	2950	40	tying	tie	VBG
9937	2950	41	them	-PRON-	PRP
9937	2950	42	fast	fast	RB
9937	2950	43	to	to	IN
9937	2950	44	the	the	DT
9937	2950	45	tail	tail	NN
9937	2950	46	,	,	,
9937	2950	47	as	as	IN
9937	2950	48	in	in	IN
9937	2950	49	Fig	Fig	NNP
9937	2950	50	.	.	.
9937	2951	1	30	30	CD
9937	2951	2	.	.	.
9937	2952	1	Trussing	truss	VBG
9937	2952	2	in	in	IN
9937	2952	3	this	this	DT
9937	2952	4	manner	manner	NN
9937	2952	5	will	will	MD
9937	2952	6	give	give	VB
9937	2952	7	the	the	DT
9937	2952	8	chicken	chicken	NN
9937	2952	9	a	a	DT
9937	2952	10	much	much	RB
9937	2952	11	better	well	JJR
9937	2952	12	appearance	appearance	NN
9937	2952	13	for	for	IN
9937	2952	14	serving	serve	VBG
9937	2952	15	than	than	IN
9937	2952	16	if	if	IN
9937	2952	17	it	-PRON-	PRP
9937	2952	18	were	be	VBD
9937	2952	19	not	not	RB
9937	2952	20	so	so	RB
9937	2952	21	fastened	fastened	JJ
9937	2952	22	;	;	:
9937	2952	23	but	but	CC
9937	2952	24	,	,	,
9937	2952	25	of	of	IN
9937	2952	26	course	course	NN
9937	2952	27	,	,	,
9937	2952	28	before	before	IN
9937	2952	29	it	-PRON-	PRP
9937	2952	30	is	be	VBZ
9937	2952	31	placed	place	VBN
9937	2952	32	on	on	IN
9937	2952	33	the	the	DT
9937	2952	34	table	table	NN
9937	2952	35	,	,	,
9937	2952	36	the	the	DT
9937	2952	37	strings	string	NNS
9937	2952	38	must	must	MD
9937	2952	39	be	be	VB
9937	2952	40	cut	cut	VBN
9937	2952	41	and	and	CC
9937	2952	42	removed	remove	VBN
9937	2952	43	.	.	.
9937	2953	1	After	after	IN
9937	2953	2	stuffing	stuff	VBG
9937	2953	3	and	and	CC
9937	2953	4	trussing	truss	VBG
9937	2953	5	,	,	,
9937	2953	6	put	put	VB
9937	2953	7	the	the	DT
9937	2953	8	chicken	chicken	NN
9937	2953	9	on	on	IN
9937	2953	10	its	-PRON-	PRP$
9937	2953	11	back	back	NN
9937	2953	12	in	in	IN
9937	2953	13	a	a	DT
9937	2953	14	roasting	roast	VBG
9937	2953	15	pan	pan	NN
9937	2953	16	,	,	,
9937	2953	17	sprinkle	sprinkle	VB
9937	2953	18	it	-PRON-	PRP
9937	2953	19	with	with	IN
9937	2953	20	flour	flour	NN
9937	2953	21	,	,	,
9937	2953	22	and	and	CC
9937	2953	23	place	place	VB
9937	2953	24	it	-PRON-	PRP
9937	2953	25	in	in	IN
9937	2953	26	a	a	DT
9937	2953	27	very	very	RB
9937	2953	28	hot	hot	JJ
9937	2953	29	oven	oven	NN
9937	2953	30	.	.	.
9937	2954	1	Sear	sear	VB
9937	2954	2	the	the	DT
9937	2954	3	skin	skin	NN
9937	2954	4	quickly	quickly	RB
9937	2954	5	.	.	.
9937	2955	1	Then	then	RB
9937	2955	2	reduce	reduce	VB
9937	2955	3	the	the	DT
9937	2955	4	temperature	temperature	NN
9937	2955	5	slightly	slightly	RB
9937	2955	6	and	and	CC
9937	2955	7	pour	pour	VB
9937	2955	8	a	a	DT
9937	2955	9	cupful	cupful	NN
9937	2955	10	of	of	IN
9937	2955	11	water	water	NN
9937	2955	12	into	into	IN
9937	2955	13	the	the	DT
9937	2955	14	roasting	roast	VBG
9937	2955	15	pan	pan	NN
9937	2955	16	.	.	.
9937	2956	1	Baste	Baste	NNP
9937	2956	2	the	the	DT
9937	2956	3	chicken	chicken	NN
9937	2956	4	every	every	DT
9937	2956	5	10	10	CD
9937	2956	6	or	or	CC
9937	2956	7	15	15	CD
9937	2956	8	minutes	minute	NNS
9937	2956	9	with	with	IN
9937	2956	10	this	this	DT
9937	2956	11	water	water	NN
9937	2956	12	,	,	,
9937	2956	13	until	until	IN
9937	2956	14	it	-PRON-	PRP
9937	2956	15	is	be	VBZ
9937	2956	16	well	well	RB
9937	2956	17	browned	brown	VBN
9937	2956	18	and	and	CC
9937	2956	19	the	the	DT
9937	2956	20	breast	breast	NN
9937	2956	21	and	and	CC
9937	2956	22	legs	leg	NNS
9937	2956	23	may	may	MD
9937	2956	24	be	be	VB
9937	2956	25	easily	easily	RB
9937	2956	26	pierced	pierce	VBN
9937	2956	27	with	with	IN
9937	2956	28	a	a	DT
9937	2956	29	fork	fork	NN
9937	2956	30	.	.	.
9937	2957	1	Remove	remove	VB
9937	2957	2	to	to	IN
9937	2957	3	a	a	DT
9937	2957	4	platter	platter	NN
9937	2957	5	and	and	CC
9937	2957	6	serve	serve	VB
9937	2957	7	.	.	.
9937	2958	1	If	if	IN
9937	2958	2	gravy	gravy	NN
9937	2958	3	is	be	VBZ
9937	2958	4	desired	desire	VBN
9937	2958	5	,	,	,
9937	2958	6	it	-PRON-	PRP
9937	2958	7	may	may	MD
9937	2958	8	be	be	VB
9937	2958	9	made	make	VBN
9937	2958	10	in	in	IN
9937	2958	11	the	the	DT
9937	2958	12	roasting	roast	VBG
9937	2958	13	pan	pan	NN
9937	2958	14	in	in	IN
9937	2958	15	the	the	DT
9937	2958	16	same	same	JJ
9937	2958	17	way	way	NN
9937	2958	18	as	as	IN
9937	2958	19	for	for	IN
9937	2958	20	fried	fried	JJ
9937	2958	21	chicken	chicken	NN
9937	2958	22	.	.	.
9937	2959	1	The	the	DT
9937	2959	2	giblets	giblet	NNS
9937	2959	3	may	may	MD
9937	2959	4	be	be	VB
9937	2959	5	cut	cut	VBN
9937	2959	6	into	into	IN
9937	2959	7	pieces	piece	NNS
9937	2959	8	and	and	CC
9937	2959	9	added	add	VBD
9937	2959	10	or	or	CC
9937	2959	11	they	-PRON-	PRP
9937	2959	12	may	may	MD
9937	2959	13	be	be	VB
9937	2959	14	left	leave	VBN
9937	2959	15	out	out	RP
9937	2959	16	and	and	CC
9937	2959	17	served	serve	VBN
9937	2959	18	after	after	IN
9937	2959	19	first	first	JJ
9937	2959	20	cooking	cooking	NN
9937	2959	21	and	and	CC
9937	2959	22	then	then	RB
9937	2959	23	browning	brown	VBG
9937	2959	24	them	-PRON-	PRP
9937	2959	25	.	.	.
9937	2960	1	[	[	-LRB-
9937	2960	2	Illustration	illustration	NN
9937	2960	3	:	:	:
9937	2960	4	Fig	Fig	NNP
9937	2960	5	.	.	.
9937	2961	1	29	29	CD
9937	2961	2	]	]	-RRB-
9937	2961	3	55	55	CD
9937	2961	4	.	.	.
9937	2962	1	ROAST	ROAST	NNP
9937	2962	2	TURKEY.--In	TURKEY.--In	NNP
9937	2962	3	America	America	NNP
9937	2962	4	,	,	,
9937	2962	5	roast	roast	NN
9937	2962	6	turkey	turkey	NN
9937	2962	7	is	be	VBZ
9937	2962	8	usually	usually	RB
9937	2962	9	considered	consider	VBN
9937	2962	10	as	as	IN
9937	2962	11	a	a	DT
9937	2962	12	holiday	holiday	NN
9937	2962	13	dish	dish	NN
9937	2962	14	,	,	,
9937	2962	15	being	be	VBG
9937	2962	16	served	serve	VBN
9937	2962	17	most	most	RBS
9937	2962	18	frequently	frequently	RB
9937	2962	19	in	in	IN
9937	2962	20	the	the	DT
9937	2962	21	homes	home	NNS
9937	2962	22	on	on	IN
9937	2962	23	Thanksgiving	Thanksgiving	NNP
9937	2962	24	day	day	NN
9937	2962	25	.	.	.
9937	2963	1	However	however	RB
9937	2963	2	,	,	,
9937	2963	3	at	at	IN
9937	2963	4	times	time	NNS
9937	2963	5	when	when	WRB
9937	2963	6	the	the	DT
9937	2963	7	price	price	NN
9937	2963	8	is	be	VBZ
9937	2963	9	moderate	moderate	JJ
9937	2963	10	,	,	,
9937	2963	11	it	-PRON-	PRP
9937	2963	12	is	be	VBZ
9937	2963	13	not	not	RB
9937	2963	14	an	an	DT
9937	2963	15	extravagance	extravagance	NN
9937	2963	16	to	to	TO
9937	2963	17	serve	serve	VB
9937	2963	18	roast	roast	NN
9937	2963	19	turkey	turkey	NNP
9937	2963	20	for	for	IN
9937	2963	21	other	other	JJ
9937	2963	22	occasions	occasion	NNS
9937	2963	23	.	.	.
9937	2964	1	Roasting	roasting	NN
9937	2964	2	is	be	VBZ
9937	2964	3	practically	practically	RB
9937	2964	4	the	the	DT
9937	2964	5	only	only	JJ
9937	2964	6	way	way	NN
9937	2964	7	in	in	IN
9937	2964	8	which	which	WDT
9937	2964	9	turkey	turkey	NNP
9937	2964	10	is	be	VBZ
9937	2964	11	prepared	prepare	VBN
9937	2964	12	in	in	IN
9937	2964	13	the	the	DT
9937	2964	14	usual	usual	JJ
9937	2964	15	household	household	NN
9937	2964	16	,	,	,
9937	2964	17	and	and	CC
9937	2964	18	it	-PRON-	PRP
9937	2964	19	is	be	VBZ
9937	2964	20	by	by	IN
9937	2964	21	far	far	RB
9937	2964	22	the	the	DT
9937	2964	23	best	good	JJS
9937	2964	24	method	method	NN
9937	2964	25	of	of	IN
9937	2964	26	preparation	preparation	NN
9937	2964	27	.	.	.
9937	2965	1	Occasionally	occasionally	RB
9937	2965	2	,	,	,
9937	2965	3	however	however	RB
9937	2965	4	,	,	,
9937	2965	5	a	a	DT
9937	2965	6	very	very	RB
9937	2965	7	tough	tough	JJ
9937	2965	8	turkey	turkey	NNP
9937	2965	9	is	be	VBZ
9937	2965	10	steamed	steam	VBN
9937	2965	11	before	before	IN
9937	2965	12	roasting	roast	VBG
9937	2965	13	in	in	IN
9937	2965	14	order	order	NN
9937	2965	15	to	to	TO
9937	2965	16	make	make	VB
9937	2965	17	it	-PRON-	PRP
9937	2965	18	sufficiently	sufficiently	RB
9937	2965	19	tender	tender	JJ
9937	2965	20	.	.	.
9937	2966	1	[	[	-LRB-
9937	2966	2	Illustration	illustration	NN
9937	2966	3	:	:	:
9937	2966	4	Fig	Fig	NNP
9937	2966	5	.	.	.
9937	2967	1	30	30	LS
9937	2967	2	]	]	-RRB-
9937	2967	3	The	the	DT
9937	2967	4	preparation	preparation	NN
9937	2967	5	of	of	IN
9937	2967	6	roast	roast	NN
9937	2967	7	turkey	turkey	NNP
9937	2967	8	does	do	VBZ
9937	2967	9	not	not	RB
9937	2967	10	differ	differ	VB
9937	2967	11	materially	materially	RB
9937	2967	12	from	from	IN
9937	2967	13	the	the	DT
9937	2967	14	method	method	NN
9937	2967	15	given	give	VBN
9937	2967	16	for	for	IN
9937	2967	17	the	the	DT
9937	2967	18	preparation	preparation	NN
9937	2967	19	of	of	IN
9937	2967	20	roast	roast	NN
9937	2967	21	chicken	chicken	NN
9937	2967	22	.	.	.
9937	2968	1	After	after	IN
9937	2968	2	the	the	DT
9937	2968	3	turkey	turkey	NN
9937	2968	4	is	be	VBZ
9937	2968	5	cleaned	clean	VBN
9937	2968	6	,	,	,
9937	2968	7	drawn	draw	VBN
9937	2968	8	,	,	,
9937	2968	9	and	and	CC
9937	2968	10	prepared	prepare	VBD
9937	2968	11	according	accord	VBG
9937	2968	12	to	to	IN
9937	2968	13	the	the	DT
9937	2968	14	directions	direction	NNS
9937	2968	15	previously	previously	RB
9937	2968	16	given	give	VBN
9937	2968	17	,	,	,
9937	2968	18	rub	rub	VB
9937	2968	19	the	the	DT
9937	2968	20	inside	inside	NN
9937	2968	21	of	of	IN
9937	2968	22	the	the	DT
9937	2968	23	cavity	cavity	NN
9937	2968	24	with	with	IN
9937	2968	25	salt	salt	NN
9937	2968	26	and	and	CC
9937	2968	27	pepper	pepper	NN
9937	2968	28	.	.	.
9937	2969	1	Then	then	RB
9937	2969	2	stuff	stuff	NN
9937	2969	3	with	with	IN
9937	2969	4	any	any	DT
9937	2969	5	desirable	desirable	JJ
9937	2969	6	stuffing	stuffing	NN
9937	2969	7	,	,	,
9937	2969	8	filling	fill	VBG
9937	2969	9	the	the	DT
9937	2969	10	cavity	cavity	NN
9937	2969	11	and	and	CC
9937	2969	12	also	also	RB
9937	2969	13	the	the	DT
9937	2969	14	space	space	NN
9937	2969	15	under	under	IN
9937	2969	16	the	the	DT
9937	2969	17	skin	skin	NN
9937	2969	18	of	of	IN
9937	2969	19	the	the	DT
9937	2969	20	neck	neck	NN
9937	2969	21	where	where	WRB
9937	2969	22	the	the	DT
9937	2969	23	crop	crop	NN
9937	2969	24	was	be	VBD
9937	2969	25	removed	remove	VBN
9937	2969	26	.	.	.
9937	2970	1	Then	then	RB
9937	2970	2	sew	sew	VB
9937	2970	3	up	up	RP
9937	2970	4	the	the	DT
9937	2970	5	opening	opening	NN
9937	2970	6	,	,	,
9937	2970	7	draw	draw	VB
9937	2970	8	the	the	DT
9937	2970	9	skin	skin	NN
9937	2970	10	over	over	IN
9937	2970	11	the	the	DT
9937	2970	12	neck	neck	NN
9937	2970	13	and	and	CC
9937	2970	14	tie	tie	VB
9937	2970	15	it	-PRON-	PRP
9937	2970	16	,	,	,
9937	2970	17	and	and	CC
9937	2970	18	truss	truss	VB
9937	2970	19	the	the	DT
9937	2970	20	turkey	turkey	NN
9937	2970	21	by	by	IN
9937	2970	22	forcing	force	VBG
9937	2970	23	the	the	DT
9937	2970	24	tip	tip	NN
9937	2970	25	of	of	IN
9937	2970	26	each	each	DT
9937	2970	27	wing	wing	NN
9937	2970	28	back	back	RB
9937	2970	29	of	of	IN
9937	2970	30	the	the	DT
9937	2970	31	first	first	JJ
9937	2970	32	wing	wing	NN
9937	2970	33	joint	joint	NN
9937	2970	34	in	in	IN
9937	2970	35	a	a	DT
9937	2970	36	triangular	triangular	JJ
9937	2970	37	shape	shape	NN
9937	2970	38	and	and	CC
9937	2970	39	tying	tie	VBG
9937	2970	40	both	both	DT
9937	2970	41	ends	end	NNS
9937	2970	42	of	of	IN
9937	2970	43	the	the	DT
9937	2970	44	legs	leg	NNS
9937	2970	45	to	to	IN
9937	2970	46	the	the	DT
9937	2970	47	tail	tail	NN
9937	2970	48	.	.	.
9937	2971	1	When	when	WRB
9937	2971	2	thus	thus	RB
9937	2971	3	made	make	VBN
9937	2971	4	ready	ready	JJ
9937	2971	5	,	,	,
9937	2971	6	place	place	VB
9937	2971	7	the	the	DT
9937	2971	8	turkey	turkey	NN
9937	2971	9	in	in	IN
9937	2971	10	the	the	DT
9937	2971	11	roasting	roast	VBG
9937	2971	12	pan	pan	NN
9937	2971	13	so	so	IN
9937	2971	14	that	that	IN
9937	2971	15	the	the	DT
9937	2971	16	back	back	NN
9937	2971	17	rests	rest	NNS
9937	2971	18	on	on	IN
9937	2971	19	the	the	DT
9937	2971	20	pan	pan	NN
9937	2971	21	and	and	CC
9937	2971	22	the	the	DT
9937	2971	23	legs	leg	NNS
9937	2971	24	are	be	VBP
9937	2971	25	on	on	IN
9937	2971	26	top	top	NN
9937	2971	27	.	.	.
9937	2972	1	Then	then	RB
9937	2972	2	dredge	dredge	VB
9937	2972	3	with	with	IN
9937	2972	4	flour	flour	NN
9937	2972	5	,	,	,
9937	2972	6	sprinkle	sprinkle	VB
9937	2972	7	with	with	IN
9937	2972	8	salt	salt	NN
9937	2972	9	and	and	CC
9937	2972	10	pepper	pepper	NN
9937	2972	11	,	,	,
9937	2972	12	and	and	CC
9937	2972	13	place	place	NN
9937	2972	14	in	in	IN
9937	2972	15	a	a	DT
9937	2972	16	hot	hot	JJ
9937	2972	17	oven	oven	NN
9937	2972	18	.	.	.
9937	2973	1	When	when	WRB
9937	2973	2	its	-PRON-	PRP$
9937	2973	3	surface	surface	NN
9937	2973	4	is	be	VBZ
9937	2973	5	well	well	RB
9937	2973	6	browned	brown	VBN
9937	2973	7	,	,	,
9937	2973	8	reduce	reduce	VB
9937	2973	9	the	the	DT
9937	2973	10	heat	heat	NN
9937	2973	11	and	and	CC
9937	2973	12	baste	baste	NNP
9937	2973	13	every	every	DT
9937	2973	14	15	15	CD
9937	2973	15	minutes	minute	NNS
9937	2973	16	until	until	IN
9937	2973	17	the	the	DT
9937	2973	18	turkey	turkey	NN
9937	2973	19	is	be	VBZ
9937	2973	20	cooked	cook	VBN
9937	2973	21	.	.	.
9937	2974	1	This	this	DT
9937	2974	2	will	will	MD
9937	2974	3	usually	usually	RB
9937	2974	4	require	require	VB
9937	2974	5	about	about	IN
9937	2974	6	3	3	CD
9937	2974	7	hours	hour	NNS
9937	2974	8	,	,	,
9937	2974	9	depending	depend	VBG
9937	2974	10	,	,	,
9937	2974	11	of	of	IN
9937	2974	12	course	course	NN
9937	2974	13	,	,	,
9937	2974	14	on	on	IN
9937	2974	15	the	the	DT
9937	2974	16	size	size	NN
9937	2974	17	of	of	IN
9937	2974	18	the	the	DT
9937	2974	19	bird	bird	NN
9937	2974	20	.	.	.
9937	2975	1	For	for	IN
9937	2975	2	basting	basting	NN
9937	2975	3	,	,	,
9937	2975	4	melt	melt	NN
9937	2975	5	4	4	CD
9937	2975	6	tablespoonfuls	tablespoonful	NNS
9937	2975	7	of	of	IN
9937	2975	8	butter	butter	NN
9937	2975	9	or	or	CC
9937	2975	10	bacon	bacon	NN
9937	2975	11	fat	fat	NN
9937	2975	12	in	in	IN
9937	2975	13	1/2	1/2	CD
9937	2975	14	cupful	cupful	NN
9937	2975	15	of	of	IN
9937	2975	16	boiling	boil	VBG
9937	2975	17	water	water	NN
9937	2975	18	.	.	.
9937	2976	1	Pour	pour	VB
9937	2976	2	this	this	DT
9937	2976	3	into	into	IN
9937	2976	4	the	the	DT
9937	2976	5	roasting	roast	VBG
9937	2976	6	pan	pan	NN
9937	2976	7	.	.	.
9937	2977	1	Add	add	VB
9937	2977	2	water	water	NN
9937	2977	3	when	when	WRB
9937	2977	4	this	this	DT
9937	2977	5	evaporates	evaporate	VBZ
9937	2977	6	,	,	,
9937	2977	7	and	and	CC
9937	2977	8	keep	keep	VB
9937	2977	9	a	a	DT
9937	2977	10	sufficient	sufficient	JJ
9937	2977	11	amount	amount	NN
9937	2977	12	for	for	IN
9937	2977	13	basting	basting	NN
9937	2977	14	.	.	.
9937	2978	1	Turn	turn	VB
9937	2978	2	the	the	DT
9937	2978	3	turkey	turkey	NN
9937	2978	4	several	several	JJ
9937	2978	5	times	time	NNS
9937	2978	6	during	during	IN
9937	2978	7	the	the	DT
9937	2978	8	roasting	roasting	NN
9937	2978	9	,	,	,
9937	2978	10	so	so	IN
9937	2978	11	that	that	IN
9937	2978	12	the	the	DT
9937	2978	13	sides	side	NNS
9937	2978	14	and	and	CC
9937	2978	15	back	back	RB
9937	2978	16	,	,	,
9937	2978	17	as	as	RB
9937	2978	18	well	well	RB
9937	2978	19	as	as	IN
9937	2978	20	the	the	DT
9937	2978	21	breast	breast	NN
9937	2978	22	,	,	,
9937	2978	23	will	will	MD
9937	2978	24	be	be	VB
9937	2978	25	browned	brown	VBN
9937	2978	26	.	.	.
9937	2979	1	When	when	WRB
9937	2979	2	the	the	DT
9937	2979	3	turkey	turkey	NN
9937	2979	4	can	can	MD
9937	2979	5	be	be	VB
9937	2979	6	easily	easily	RB
9937	2979	7	pierced	pierce	VBN
9937	2979	8	with	with	IN
9937	2979	9	a	a	DT
9937	2979	10	fork	fork	NN
9937	2979	11	,	,	,
9937	2979	12	remove	remove	VB
9937	2979	13	it	-PRON-	PRP
9937	2979	14	from	from	IN
9937	2979	15	the	the	DT
9937	2979	16	roasting	roast	VBG
9937	2979	17	pan	pan	NN
9937	2979	18	,	,	,
9937	2979	19	cut	cut	VB
9937	2979	20	the	the	DT
9937	2979	21	strings	string	NNS
9937	2979	22	and	and	CC
9937	2979	23	pull	pull	VB
9937	2979	24	them	-PRON-	PRP
9937	2979	25	out	out	RP
9937	2979	26	,	,	,
9937	2979	27	place	place	NN
9937	2979	28	on	on	IN
9937	2979	29	a	a	DT
9937	2979	30	platter	platter	NN
9937	2979	31	,	,	,
9937	2979	32	garnish	garnish	NN
9937	2979	33	,	,	,
9937	2979	34	and	and	CC
9937	2979	35	serve	serve	VB
9937	2979	36	.	.	.
9937	2980	1	Gravy	gravy	NN
9937	2980	2	to	to	TO
9937	2980	3	be	be	VB
9937	2980	4	served	serve	VBN
9937	2980	5	with	with	IN
9937	2980	6	roast	roast	NN
9937	2980	7	turkey	turkey	NNP
9937	2980	8	may	may	MD
9937	2980	9	be	be	VB
9937	2980	10	made	make	VBN
9937	2980	11	in	in	IN
9937	2980	12	the	the	DT
9937	2980	13	manner	manner	NN
9937	2980	14	mentioned	mention	VBN
9937	2980	15	for	for	IN
9937	2980	16	making	make	VBG
9937	2980	17	gravy	gravy	NN
9937	2980	18	to	to	TO
9937	2980	19	be	be	VB
9937	2980	20	served	serve	VBN
9937	2980	21	with	with	IN
9937	2980	22	fried	fried	JJ
9937	2980	23	chicken	chicken	NN
9937	2980	24	.	.	.
9937	2981	1	56	56	CD
9937	2981	2	.	.	.
9937	2982	1	ROAST	ROAST	NNP
9937	2982	2	DUCK.--While	duck.--while	IN
9937	2982	3	young	young	JJ
9937	2982	4	duck	duck	NN
9937	2982	5	is	be	VBZ
9937	2982	6	often	often	RB
9937	2982	7	broiled	broil	VBN
9937	2982	8	,	,	,
9937	2982	9	the	the	DT
9937	2982	10	usual	usual	JJ
9937	2982	11	method	method	NN
9937	2982	12	of	of	IN
9937	2982	13	preparing	prepare	VBG
9937	2982	14	this	this	DT
9937	2982	15	kind	kind	NN
9937	2982	16	of	of	IN
9937	2982	17	poultry	poultry	NN
9937	2982	18	is	be	VBZ
9937	2982	19	by	by	IN
9937	2982	20	roasting	roast	VBG
9937	2982	21	;	;	:
9937	2982	22	in	in	IN
9937	2982	23	fact	fact	NN
9937	2982	24	,	,	,
9937	2982	25	roasting	roast	VBG
9937	2982	26	is	be	VBZ
9937	2982	27	an	an	DT
9937	2982	28	excellent	excellent	JJ
9937	2982	29	way	way	NN
9937	2982	30	in	in	IN
9937	2982	31	which	which	WDT
9937	2982	32	to	to	TO
9937	2982	33	cook	cook	VB
9937	2982	34	duck	duck	NN
9937	2982	35	that	that	WDT
9937	2982	36	is	be	VBZ
9937	2982	37	between	between	IN
9937	2982	38	the	the	DT
9937	2982	39	broiling	broiling	NN
9937	2982	40	age	age	NN
9937	2982	41	and	and	CC
9937	2982	42	full	full	JJ
9937	2982	43	maturity	maturity	NN
9937	2982	44	.	.	.
9937	2983	1	57	57	CD
9937	2983	2	.	.	.
9937	2984	1	Duck	duck	NN
9937	2984	2	is	be	VBZ
9937	2984	3	roasted	roast	VBN
9937	2984	4	in	in	IN
9937	2984	5	practically	practically	RB
9937	2984	6	the	the	DT
9937	2984	7	same	same	JJ
9937	2984	8	way	way	NN
9937	2984	9	as	as	IN
9937	2984	10	chicken	chicken	NN
9937	2984	11	or	or	CC
9937	2984	12	turkey	turkey	NNP
9937	2984	13	.	.	.
9937	2985	1	In	in	IN
9937	2985	2	the	the	DT
9937	2985	3	case	case	NN
9937	2985	4	of	of	IN
9937	2985	5	a	a	DT
9937	2985	6	_	_	NNP
9937	2985	7	young	young	JJ
9937	2985	8	duck	duck	NN
9937	2985	9	_	_	NNP
9937	2985	10	,	,	,
9937	2985	11	or	or	CC
9937	2985	12	_	_	NNP
9937	2985	13	spring	spring	NN
9937	2985	14	duck	duck	NN
9937	2985	15	_	_	NNP
9937	2985	16	,	,	,
9937	2985	17	however	however	RB
9937	2985	18	,	,	,
9937	2985	19	stuffing	stuffing	NN
9937	2985	20	is	be	VBZ
9937	2985	21	not	not	RB
9937	2985	22	used	use	VBN
9937	2985	23	.	.	.
9937	2986	1	After	after	IN
9937	2986	2	it	-PRON-	PRP
9937	2986	3	is	be	VBZ
9937	2986	4	drawn	draw	VBN
9937	2986	5	and	and	CC
9937	2986	6	cleaned	clean	VBN
9937	2986	7	,	,	,
9937	2986	8	truss	truss	VB
9937	2986	9	it	-PRON-	PRP
9937	2986	10	by	by	IN
9937	2986	11	folding	fold	VBG
9937	2986	12	back	back	RP
9937	2986	13	the	the	DT
9937	2986	14	wings	wing	NNS
9937	2986	15	and	and	CC
9937	2986	16	tying	tie	VBG
9937	2986	17	the	the	DT
9937	2986	18	ends	end	NNS
9937	2986	19	of	of	IN
9937	2986	20	the	the	DT
9937	2986	21	legs	leg	NNS
9937	2986	22	to	to	IN
9937	2986	23	the	the	DT
9937	2986	24	tail	tail	NN
9937	2986	25	,	,	,
9937	2986	26	so	so	IN
9937	2986	27	as	as	IN
9937	2986	28	to	to	TO
9937	2986	29	give	give	VB
9937	2986	30	it	-PRON-	PRP
9937	2986	31	a	a	DT
9937	2986	32	good	good	JJ
9937	2986	33	appearance	appearance	NN
9937	2986	34	when	when	WRB
9937	2986	35	served	serve	VBD
9937	2986	36	.	.	.
9937	2987	1	Season	season	NN
9937	2987	2	with	with	IN
9937	2987	3	salt	salt	NN
9937	2987	4	and	and	CC
9937	2987	5	pepper	pepper	NN
9937	2987	6	and	and	CC
9937	2987	7	dredge	dredge	NN
9937	2987	8	with	with	IN
9937	2987	9	flour	flour	NN
9937	2987	10	,	,	,
9937	2987	11	and	and	CC
9937	2987	12	,	,	,
9937	2987	13	over	over	IN
9937	2987	14	the	the	DT
9937	2987	15	breast	breast	NN
9937	2987	16	,	,	,
9937	2987	17	to	to	TO
9937	2987	18	prevent	prevent	VB
9937	2987	19	it	-PRON-	PRP
9937	2987	20	from	from	IN
9937	2987	21	burning	burn	VBG
9937	2987	22	,	,	,
9937	2987	23	place	place	NN
9937	2987	24	strips	strip	NNS
9937	2987	25	of	of	IN
9937	2987	26	bacon	bacon	NN
9937	2987	27	or	or	CC
9937	2987	28	salt	salt	NN
9937	2987	29	pork	pork	NN
9937	2987	30	.	.	.
9937	2988	1	When	when	WRB
9937	2988	2	thus	thus	RB
9937	2988	3	made	make	VBN
9937	2988	4	ready	ready	JJ
9937	2988	5	,	,	,
9937	2988	6	put	put	VB
9937	2988	7	the	the	DT
9937	2988	8	duck	duck	NN
9937	2988	9	in	in	IN
9937	2988	10	a	a	DT
9937	2988	11	roasting	roast	VBG
9937	2988	12	pan	pan	NN
9937	2988	13	,	,	,
9937	2988	14	pour	pour	VBP
9937	2988	15	in	in	IN
9937	2988	16	1/2	1/2	CD
9937	2988	17	cupful	cupful	NN
9937	2988	18	of	of	IN
9937	2988	19	water	water	NN
9937	2988	20	,	,	,
9937	2988	21	and	and	CC
9937	2988	22	cook	cook	VB
9937	2988	23	it	-PRON-	PRP
9937	2988	24	in	in	IN
9937	2988	25	a	a	DT
9937	2988	26	hot	hot	JJ
9937	2988	27	oven	oven	NN
9937	2988	28	until	until	IN
9937	2988	29	it	-PRON-	PRP
9937	2988	30	is	be	VBZ
9937	2988	31	very	very	RB
9937	2988	32	tender	tender	JJ
9937	2988	33	,	,	,
9937	2988	34	basting	baste	VBG
9937	2988	35	it	-PRON-	PRP
9937	2988	36	about	about	RB
9937	2988	37	every	every	DT
9937	2988	38	15	15	CD
9937	2988	39	minutes	minute	NNS
9937	2988	40	during	during	IN
9937	2988	41	the	the	DT
9937	2988	42	roasting	roasting	NN
9937	2988	43	.	.	.
9937	2989	1	About	about	RB
9937	2989	2	15	15	CD
9937	2989	3	minutes	minute	NNS
9937	2989	4	before	before	IN
9937	2989	5	the	the	DT
9937	2989	6	roasting	roasting	NN
9937	2989	7	is	be	VBZ
9937	2989	8	done	do	VBN
9937	2989	9	,	,	,
9937	2989	10	remove	remove	VB
9937	2989	11	the	the	DT
9937	2989	12	strips	strip	NNS
9937	2989	13	of	of	IN
9937	2989	14	bacon	bacon	NN
9937	2989	15	or	or	CC
9937	2989	16	pork	pork	NN
9937	2989	17	,	,	,
9937	2989	18	so	so	IN
9937	2989	19	as	as	IN
9937	2989	20	to	to	TO
9937	2989	21	permit	permit	VB
9937	2989	22	the	the	DT
9937	2989	23	breast	breast	NN
9937	2989	24	underneath	underneath	IN
9937	2989	25	them	-PRON-	PRP
9937	2989	26	to	to	TO
9937	2989	27	brown	brown	VB
9937	2989	28	.	.	.
9937	2990	1	Serve	serve	VB
9937	2990	2	on	on	IN
9937	2990	3	a	a	DT
9937	2990	4	platter	platter	NN
9937	2990	5	with	with	IN
9937	2990	6	a	a	DT
9937	2990	7	garnish	garnish	NN
9937	2990	8	.	.	.
9937	2991	1	Make	make	VB
9937	2991	2	gravy	gravy	NN
9937	2991	3	if	if	IN
9937	2991	4	desired	desire	VBN
9937	2991	5	.	.	.
9937	2992	1	58	58	CD
9937	2992	2	.	.	.
9937	2993	1	In	in	IN
9937	2993	2	the	the	DT
9937	2993	3	case	case	NN
9937	2993	4	of	of	IN
9937	2993	5	an	an	DT
9937	2993	6	_	_	NNP
9937	2993	7	old	old	JJ
9937	2993	8	duck	duck	NN
9937	2993	9	_	_	NNP
9937	2993	10	,	,	,
9937	2993	11	proceed	proceed	VB
9937	2993	12	as	as	IN
9937	2993	13	for	for	IN
9937	2993	14	roasting	roast	VBG
9937	2993	15	chicken	chicken	NN
9937	2993	16	or	or	CC
9937	2993	17	turkey	turkey	NNP
9937	2993	18	;	;	:
9937	2993	19	that	that	RB
9937	2993	20	is	is	RB
9937	2993	21	,	,	,
9937	2993	22	draw	draw	VB
9937	2993	23	,	,	,
9937	2993	24	clean	clean	JJ
9937	2993	25	,	,	,
9937	2993	26	stuff	stuff	NN
9937	2993	27	,	,	,
9937	2993	28	and	and	CC
9937	2993	29	truss	truss	VB
9937	2993	30	it	-PRON-	PRP
9937	2993	31	.	.	.
9937	2994	1	In	in	IN
9937	2994	2	addition	addition	NN
9937	2994	3	,	,	,
9937	2994	4	place	place	NN
9937	2994	5	strips	strip	NNS
9937	2994	6	of	of	IN
9937	2994	7	bacon	bacon	NN
9937	2994	8	or	or	CC
9937	2994	9	salt	salt	NN
9937	2994	10	pork	pork	NN
9937	2994	11	over	over	IN
9937	2994	12	its	-PRON-	PRP$
9937	2994	13	breast	breast	NN
9937	2994	14	.	.	.
9937	2995	1	Place	place	VB
9937	2995	2	it	-PRON-	PRP
9937	2995	3	in	in	IN
9937	2995	4	a	a	DT
9937	2995	5	roasting	roast	VBG
9937	2995	6	pan	pan	NN
9937	2995	7	,	,	,
9937	2995	8	pour	pour	VBP
9937	2995	9	1/2	1/2	CD
9937	2995	10	cupful	cupful	NN
9937	2995	11	of	of	IN
9937	2995	12	water	water	NN
9937	2995	13	into	into	IN
9937	2995	14	the	the	DT
9937	2995	15	pan	pan	NN
9937	2995	16	,	,	,
9937	2995	17	and	and	CC
9937	2995	18	put	put	VBD
9937	2995	19	it	-PRON-	PRP
9937	2995	20	in	in	IN
9937	2995	21	a	a	DT
9937	2995	22	hot	hot	JJ
9937	2995	23	oven	oven	NN
9937	2995	24	.	.	.
9937	2996	1	During	during	IN
9937	2996	2	the	the	DT
9937	2996	3	roasting	roasting	NN
9937	2996	4	baste	baste	NN
9937	2996	5	the	the	DT
9937	2996	6	duck	duck	NN
9937	2996	7	every	every	DT
9937	2996	8	15	15	CD
9937	2996	9	minutes	minute	NNS
9937	2996	10	;	;	:
9937	2996	11	also	also	RB
9937	2996	12	,	,	,
9937	2996	13	as	as	IN
9937	2996	14	in	in	IN
9937	2996	15	roasting	roast	VBG
9937	2996	16	a	a	DT
9937	2996	17	young	young	JJ
9937	2996	18	duck	duck	NN
9937	2996	19	,	,	,
9937	2996	20	remove	remove	VB
9937	2996	21	the	the	DT
9937	2996	22	bacon	bacon	NN
9937	2996	23	or	or	CC
9937	2996	24	salt	salt	NN
9937	2996	25	pork	pork	NN
9937	2996	26	in	in	IN
9937	2996	27	plenty	plenty	NN
9937	2996	28	of	of	IN
9937	2996	29	time	time	NN
9937	2996	30	to	to	TO
9937	2996	31	permit	permit	VB
9937	2996	32	the	the	DT
9937	2996	33	part	part	NN
9937	2996	34	underneath	underneath	RB
9937	2996	35	to	to	IN
9937	2996	36	brown	brown	NNP
9937	2996	37	.	.	.
9937	2997	1	When	when	WRB
9937	2997	2	the	the	DT
9937	2997	3	surface	surface	NN
9937	2997	4	is	be	VBZ
9937	2997	5	well	well	RB
9937	2997	6	browned	brown	VBN
9937	2997	7	and	and	CC
9937	2997	8	the	the	DT
9937	2997	9	meat	meat	NN
9937	2997	10	may	may	MD
9937	2997	11	be	be	VB
9937	2997	12	easily	easily	RB
9937	2997	13	pierced	pierce	VBN
9937	2997	14	with	with	IN
9937	2997	15	a	a	DT
9937	2997	16	fork	fork	NN
9937	2997	17	,	,	,
9937	2997	18	place	place	VB
9937	2997	19	the	the	DT
9937	2997	20	duck	duck	NN
9937	2997	21	on	on	IN
9937	2997	22	a	a	DT
9937	2997	23	platter	platter	NN
9937	2997	24	,	,	,
9937	2997	25	remove	remove	VB
9937	2997	26	the	the	DT
9937	2997	27	strings	string	NNS
9937	2997	28	used	use	VBN
9937	2997	29	to	to	TO
9937	2997	30	sew	sew	VB
9937	2997	31	it	-PRON-	PRP
9937	2997	32	up	up	RP
9937	2997	33	,	,	,
9937	2997	34	garnish	garnish	VB
9937	2997	35	,	,	,
9937	2997	36	and	and	CC
9937	2997	37	serve	serve	VB
9937	2997	38	.	.	.
9937	2998	1	Make	make	VB
9937	2998	2	gravy	gravy	NN
9937	2998	3	if	if	IN
9937	2998	4	desired	desire	VBN
9937	2998	5	.	.	.
9937	2999	1	59	59	CD
9937	2999	2	.	.	.
9937	3000	1	ROAST	ROAST	NNP
9937	3000	2	GOOSE.--Specific	GOOSE.--Specific	NNP
9937	3000	3	directions	direction	NNS
9937	3000	4	for	for	IN
9937	3000	5	roasting	roast	VBG
9937	3000	6	goose	goose	NN
9937	3000	7	are	be	VBP
9937	3000	8	not	not	RB
9937	3000	9	given	give	VBN
9937	3000	10	,	,	,
9937	3000	11	because	because	IN
9937	3000	12	the	the	DT
9937	3000	13	methods	method	NNS
9937	3000	14	differ	differ	VBP
9937	3000	15	in	in	IN
9937	3000	16	no	no	DT
9937	3000	17	way	way	NN
9937	3000	18	from	from	IN
9937	3000	19	those	those	DT
9937	3000	20	already	already	RB
9937	3000	21	given	give	VBN
9937	3000	22	for	for	IN
9937	3000	23	roasting	roast	VBG
9937	3000	24	duck	duck	NN
9937	3000	25	.	.	.
9937	3001	1	Very	very	RB
9937	3001	2	young	young	JJ
9937	3001	3	goose	goose	NN
9937	3001	4	,	,	,
9937	3001	5	or	or	CC
9937	3001	6	green	green	JJ
9937	3001	7	goose	goose	NN
9937	3001	8	,	,	,
9937	3001	9	is	be	VBZ
9937	3001	10	usually	usually	RB
9937	3001	11	roasted	roast	VBN
9937	3001	12	without	without	IN
9937	3001	13	being	be	VBG
9937	3001	14	stuffed	stuff	VBN
9937	3001	15	,	,	,
9937	3001	16	just	just	RB
9937	3001	17	as	as	IN
9937	3001	18	young	young	JJ
9937	3001	19	duck	duck	NN
9937	3001	20	.	.	.
9937	3002	1	Older	old	JJR
9937	3002	2	goose	goose	NN
9937	3002	3	,	,	,
9937	3002	4	however	however	RB
9937	3002	5	,	,	,
9937	3002	6	is	be	VBZ
9937	3002	7	stuffed	stuff	VBN
9937	3002	8	,	,	,
9937	3002	9	trussed	truss	VBN
9937	3002	10	,	,	,
9937	3002	11	and	and	CC
9937	3002	12	roasted	roast	VBD
9937	3002	13	just	just	RB
9937	3002	14	as	as	IN
9937	3002	15	old	old	JJ
9937	3002	16	duck	duck	NN
9937	3002	17	.	.	.
9937	3003	1	A	a	DT
9937	3003	2	very	very	RB
9937	3003	3	old	old	JJ
9937	3003	4	goose	goose	NN
9937	3003	5	may	may	MD
9937	3003	6	be	be	VB
9937	3003	7	placed	place	VBN
9937	3003	8	in	in	IN
9937	3003	9	a	a	DT
9937	3003	10	roasting	roast	VBG
9937	3003	11	pan	pan	NN
9937	3003	12	and	and	CC
9937	3003	13	steamed	steam	VBD
9937	3003	14	until	until	IN
9937	3003	15	it	-PRON-	PRP
9937	3003	16	is	be	VBZ
9937	3003	17	partly	partly	RB
9937	3003	18	tender	tender	JJ
9937	3003	19	before	before	IN
9937	3003	20	roasting	roast	VBG
9937	3003	21	.	.	.
9937	3004	1	Apples	apple	NNS
9937	3004	2	in	in	IN
9937	3004	3	some	some	DT
9937	3004	4	form	form	NN
9937	3004	5	or	or	CC
9937	3004	6	other	other	JJ
9937	3004	7	are	be	VBP
9937	3004	8	commonly	commonly	RB
9937	3004	9	served	serve	VBN
9937	3004	10	with	with	IN
9937	3004	11	goose	goose	NN
9937	3004	12	.	.	.
9937	3005	1	For	for	IN
9937	3005	2	example	example	NN
9937	3005	3	,	,	,
9937	3005	4	rings	ring	NNS
9937	3005	5	of	of	IN
9937	3005	6	fried	fry	VBN
9937	3005	7	apple	apple	NN
9937	3005	8	may	may	MD
9937	3005	9	be	be	VB
9937	3005	10	used	use	VBN
9937	3005	11	as	as	IN
9937	3005	12	a	a	DT
9937	3005	13	garnish	garnish	NN
9937	3005	14	,	,	,
9937	3005	15	or	or	CC
9937	3005	16	apple	apple	NN
9937	3005	17	sauce	sauce	NN
9937	3005	18	or	or	CC
9937	3005	19	stewed	stew	VBD
9937	3005	20	or	or	CC
9937	3005	21	baked	bake	VBN
9937	3005	22	apples	apple	NNS
9937	3005	23	may	may	MD
9937	3005	24	be	be	VB
9937	3005	25	served	serve	VBN
9937	3005	26	as	as	IN
9937	3005	27	an	an	DT
9937	3005	28	accompaniment	accompaniment	NN
9937	3005	29	.	.	.
9937	3006	1	Make	make	VB
9937	3006	2	gravy	gravy	NN
9937	3006	3	if	if	IN
9937	3006	4	desired	desire	VBN
9937	3006	5	.	.	.
9937	3007	1	60	60	CD
9937	3007	2	.	.	.
9937	3008	1	ROAST	ROAST	NNP
9937	3008	2	SMALL	SMALL	NNP
9937	3008	3	BIRDS.--Such	birds.--such	IN
9937	3008	4	small	small	JJ
9937	3008	5	birds	bird	NNS
9937	3008	6	as	as	IN
9937	3008	7	guinea	guinea	NN
9937	3008	8	fowl	fowl	NN
9937	3008	9	,	,	,
9937	3008	10	partridge	partridge	NN
9937	3008	11	,	,	,
9937	3008	12	pheasant	pheasant	NN
9937	3008	13	,	,	,
9937	3008	14	quail	quail	NN
9937	3008	15	,	,	,
9937	3008	16	etc	etc	FW
9937	3008	17	.	.	.
9937	3009	1	may	may	MD
9937	3009	2	be	be	VB
9937	3009	3	roasted	roast	VBN
9937	3009	4	if	if	IN
9937	3009	5	desired	desire	VBN
9937	3009	6	,	,	,
9937	3009	7	but	but	CC
9937	3009	8	on	on	IN
9937	3009	9	account	account	NN
9937	3009	10	of	of	IN
9937	3009	11	being	be	VBG
9937	3009	12	so	so	RB
9937	3009	13	small	small	JJ
9937	3009	14	they	-PRON-	PRP
9937	3009	15	are	be	VBP
9937	3009	16	seldom	seldom	RB
9937	3009	17	filled	fill	VBN
9937	3009	18	with	with	IN
9937	3009	19	stuffing	stuffing	NN
9937	3009	20	.	.	.
9937	3010	1	To	to	TO
9937	3010	2	roast	roast	VB
9937	3010	3	such	such	JJ
9937	3010	4	poultry	poultry	NN
9937	3010	5	,	,	,
9937	3010	6	first	first	RB
9937	3010	7	clean	clean	JJ
9937	3010	8	,	,	,
9937	3010	9	draw	draw	VBP
9937	3010	10	,	,	,
9937	3010	11	and	and	CC
9937	3010	12	truss	truss	VB
9937	3010	13	them	-PRON-	PRP
9937	3010	14	.	.	.
9937	3011	1	Then	then	RB
9937	3011	2	lard	lard	VB
9937	3011	3	them	-PRON-	PRP
9937	3011	4	with	with	IN
9937	3011	5	strips	strip	NNS
9937	3011	6	of	of	IN
9937	3011	7	bacon	bacon	NN
9937	3011	8	or	or	CC
9937	3011	9	salt	salt	NN
9937	3011	10	pork	pork	NN
9937	3011	11	,	,	,
9937	3011	12	and	and	CC
9937	3011	13	place	place	NN
9937	3011	14	in	in	IN
9937	3011	15	a	a	DT
9937	3011	16	roasting	roast	VBG
9937	3011	17	pan	pan	NN
9937	3011	18	in	in	IN
9937	3011	19	a	a	DT
9937	3011	20	very	very	RB
9937	3011	21	hot	hot	JJ
9937	3011	22	oven	oven	NN
9937	3011	23	.	.	.
9937	3012	1	During	during	IN
9937	3012	2	the	the	DT
9937	3012	3	roasting	roasting	NN
9937	3012	4	,	,	,
9937	3012	5	turn	turn	VB
9937	3012	6	them	-PRON-	PRP
9937	3012	7	so	so	IN
9937	3012	8	as	as	IN
9937	3012	9	to	to	TO
9937	3012	10	brown	brown	VB
9937	3012	11	all	all	DT
9937	3012	12	sides	side	NNS
9937	3012	13	;	;	:
9937	3012	14	also	also	RB
9937	3012	15	,	,	,
9937	3012	16	baste	baste	NNP
9937	3012	17	every	every	DT
9937	3012	18	15	15	CD
9937	3012	19	minutes	minute	NNS
9937	3012	20	during	during	IN
9937	3012	21	the	the	DT
9937	3012	22	roasting	roasting	NN
9937	3012	23	with	with	IN
9937	3012	24	the	the	DT
9937	3012	25	water	water	NN
9937	3012	26	that	that	WDT
9937	3012	27	has	have	VBZ
9937	3012	28	been	be	VBN
9937	3012	29	poured	pour	VBN
9937	3012	30	into	into	IN
9937	3012	31	the	the	DT
9937	3012	32	roasting	roast	VBG
9937	3012	33	pan	pan	NN
9937	3012	34	.	.	.
9937	3013	1	Continue	continue	VB
9937	3013	2	the	the	DT
9937	3013	3	roasting	roasting	NN
9937	3013	4	until	until	IN
9937	3013	5	the	the	DT
9937	3013	6	flesh	flesh	NN
9937	3013	7	is	be	VBZ
9937	3013	8	very	very	RB
9937	3013	9	soft	soft	JJ
9937	3013	10	and	and	CC
9937	3013	11	the	the	DT
9937	3013	12	joints	joint	NNS
9937	3013	13	can	can	MD
9937	3013	14	be	be	VB
9937	3013	15	easily	easily	RB
9937	3013	16	pulled	pull	VBN
9937	3013	17	apart	apart	RB
9937	3013	18	.	.	.
9937	3014	1	Serve	serve	VB
9937	3014	2	with	with	IN
9937	3014	3	a	a	DT
9937	3014	4	garnish	garnish	NN
9937	3014	5	.	.	.
9937	3015	1	Make	make	VB
9937	3015	2	gravy	gravy	NN
9937	3015	3	if	if	IN
9937	3015	4	desired	desire	VBN
9937	3015	5	.	.	.
9937	3016	1	61	61	CD
9937	3016	2	.	.	.
9937	3017	1	STUFFING	stuffing	NN
9937	3017	2	FOR	for	IN
9937	3017	3	ROAST	ROAST	NNP
9937	3017	4	POULTRY.--As	POULTRY.--As	NNP
9937	3017	5	has	have	VBZ
9937	3017	6	been	be	VBN
9937	3017	7	mentioned	mention	VBN
9937	3017	8	,	,	,
9937	3017	9	stuffing	stuffing	NN
9937	3017	10	,	,	,
9937	3017	11	or	or	CC
9937	3017	12	dressing	dressing	NN
9937	3017	13	,	,	,
9937	3017	14	of	of	IN
9937	3017	15	some	some	DT
9937	3017	16	kind	kind	NN
9937	3017	17	is	be	VBZ
9937	3017	18	generally	generally	RB
9937	3017	19	used	use	VBN
9937	3017	20	when	when	WRB
9937	3017	21	poultry	poultry	NN
9937	3017	22	is	be	VBZ
9937	3017	23	roasted	roast	VBN
9937	3017	24	.	.	.
9937	3018	1	Therefore	therefore	RB
9937	3018	2	,	,	,
9937	3018	3	so	so	IN
9937	3018	4	that	that	IN
9937	3018	5	the	the	DT
9937	3018	6	housewife	housewife	NN
9937	3018	7	may	may	MD
9937	3018	8	be	be	VB
9937	3018	9	prepared	prepared	JJ
9937	3018	10	to	to	TO
9937	3018	11	vary	vary	VB
9937	3018	12	the	the	DT
9937	3018	13	stuffing	stuffing	NN
9937	3018	14	she	-PRON-	PRP
9937	3018	15	uses	use	VBZ
9937	3018	16	from	from	IN
9937	3018	17	time	time	NN
9937	3018	18	to	to	IN
9937	3018	19	time	time	NN
9937	3018	20	,	,	,
9937	3018	21	recipes	recipe	NNS
9937	3018	22	for	for	IN
9937	3018	23	several	several	JJ
9937	3018	24	kinds	kind	NNS
9937	3018	25	are	be	VBP
9937	3018	26	here	here	RB
9937	3018	27	given	give	VBN
9937	3018	28	.	.	.
9937	3019	1	Very	very	RB
9937	3019	2	often	often	RB
9937	3019	3	,	,	,
9937	3019	4	instead	instead	RB
9937	3019	5	of	of	IN
9937	3019	6	using	use	VBG
9937	3019	7	the	the	DT
9937	3019	8	giblets	giblet	NNS
9937	3019	9	for	for	IN
9937	3019	10	gravy	gravy	NN
9937	3019	11	,	,	,
9937	3019	12	they	-PRON-	PRP
9937	3019	13	are	be	VBP
9937	3019	14	cooked	cook	VBN
9937	3019	15	in	in	IN
9937	3019	16	water	water	NN
9937	3019	17	and	and	CC
9937	3019	18	then	then	RB
9937	3019	19	chopped	chop	VBD
9937	3019	20	and	and	CC
9937	3019	21	added	add	VBN
9937	3019	22	to	to	IN
9937	3019	23	the	the	DT
9937	3019	24	stuffing	stuffing	NN
9937	3019	25	.	.	.
9937	3020	1	Giblets	giblet	NNS
9937	3020	2	are	be	VBP
9937	3020	3	not	not	RB
9937	3020	4	included	include	VBN
9937	3020	5	in	in	IN
9937	3020	6	the	the	DT
9937	3020	7	recipes	recipe	NNS
9937	3020	8	here	here	RB
9937	3020	9	given	give	VBN
9937	3020	10	,	,	,
9937	3020	11	but	but	CC
9937	3020	12	they	-PRON-	PRP
9937	3020	13	may	may	MD
9937	3020	14	be	be	VB
9937	3020	15	added	add	VBN
9937	3020	16	if	if	IN
9937	3020	17	desired	desire	VBN
9937	3020	18	.	.	.
9937	3021	1	The	the	DT
9937	3021	2	quantities	quantity	NNS
9937	3021	3	stated	state	VBD
9937	3021	4	in	in	IN
9937	3021	5	these	these	DT
9937	3021	6	recipes	recipe	NNS
9937	3021	7	are	be	VBP
9937	3021	8	usually	usually	RB
9937	3021	9	sufficient	sufficient	JJ
9937	3021	10	for	for	IN
9937	3021	11	a	a	DT
9937	3021	12	bird	bird	NN
9937	3021	13	of	of	IN
9937	3021	14	average	average	JJ
9937	3021	15	size	size	NN
9937	3021	16	;	;	:
9937	3021	17	however	however	RB
9937	3021	18	,	,	,
9937	3021	19	for	for	IN
9937	3021	20	a	a	DT
9937	3021	21	smaller	small	JJR
9937	3021	22	or	or	CC
9937	3021	23	a	a	DT
9937	3021	24	larger	large	JJR
9937	3021	25	bird	bird	NN
9937	3021	26	the	the	DT
9937	3021	27	ingredients	ingredient	NNS
9937	3021	28	may	may	MD
9937	3021	29	be	be	VB
9937	3021	30	decreased	decrease	VBN
9937	3021	31	or	or	CC
9937	3021	32	increased	increase	VBN
9937	3021	33	accordingly	accordingly	RB
9937	3021	34	.	.	.
9937	3022	1	BREAD	BREAD	NNP
9937	3022	2	STUFFING	stuff	VBG
9937	3022	3	4	4	CD
9937	3022	4	c.	c.	NN
9937	3022	5	dry	dry	JJ
9937	3022	6	bread	bread	NN
9937	3022	7	crumbs	crumb	VBZ
9937	3022	8	1/2	1/2	CD
9937	3022	9	c.	c.	NN
9937	3022	10	butter	butter	NN
9937	3022	11	1	1	CD
9937	3022	12	small	small	JJ
9937	3022	13	onion	onion	NN
9937	3022	14	1	1	CD
9937	3022	15	beaten	beat	VBN
9937	3022	16	egg	egg	NN
9937	3022	17	1	1	CD
9937	3022	18	tsp	tsp	NN
9937	3022	19	.	.	.
9937	3023	1	salt	salt	NN
9937	3023	2	1	1	CD
9937	3023	3	tsp	tsp	NN
9937	3023	4	.	.	.
9937	3024	1	celery	celery	JJ
9937	3024	2	salt	salt	NN
9937	3024	3	,	,	,
9937	3024	4	or	or	CC
9937	3024	5	1/2	1/2	CD
9937	3024	6	tsp	tsp	NN
9937	3024	7	.	.	.
9937	3025	1	celery	celery	NNP
9937	3025	2	seed	seed	NN
9937	3025	3	1/4	1/4	CD
9937	3025	4	tsp	tsp	NN
9937	3025	5	.	.	.
9937	3026	1	powdered	powdered	JJ
9937	3026	2	sage	sage	NN
9937	3026	3	(	(	-LRB-
9937	3026	4	if	if	IN
9937	3026	5	desired	desire	VBN
9937	3026	6	)	)	-RRB-
9937	3026	7	1/4	1/4	CD
9937	3026	8	tsp	tsp	NN
9937	3026	9	.	.	.
9937	3027	1	pepper	pepper	NN
9937	3027	2	Pour	Pour	NNP
9937	3027	3	a	a	DT
9937	3027	4	sufficient	sufficient	JJ
9937	3027	5	amount	amount	NN
9937	3027	6	of	of	IN
9937	3027	7	hot	hot	JJ
9937	3027	8	water	water	NN
9937	3027	9	over	over	IN
9937	3027	10	the	the	DT
9937	3027	11	bread	bread	NN
9937	3027	12	crumbs	crumb	VBZ
9937	3027	13	to	to	TO
9937	3027	14	moisten	moisten	VB
9937	3027	15	them	-PRON-	PRP
9937	3027	16	well	well	RB
9937	3027	17	.	.	.
9937	3028	1	Melt	melt	VB
9937	3028	2	the	the	DT
9937	3028	3	butter	butter	NN
9937	3028	4	and	and	CC
9937	3028	5	allow	allow	VB
9937	3028	6	it	-PRON-	PRP
9937	3028	7	to	to	TO
9937	3028	8	brown	brown	VB
9937	3028	9	slightly	slightly	RB
9937	3028	10	.	.	.
9937	3029	1	Add	add	VB
9937	3029	2	the	the	DT
9937	3029	3	onion	onion	NN
9937	3029	4	,	,	,
9937	3029	5	chopped	chop	VBD
9937	3029	6	fine	fine	RB
9937	3029	7	,	,	,
9937	3029	8	to	to	IN
9937	3029	9	the	the	DT
9937	3029	10	butter	butter	NN
9937	3029	11	and	and	CC
9937	3029	12	pour	pour	VB
9937	3029	13	this	this	DT
9937	3029	14	over	over	IN
9937	3029	15	the	the	DT
9937	3029	16	bread	bread	NN
9937	3029	17	crumbs	crumb	VBZ
9937	3029	18	.	.	.
9937	3030	1	Add	add	VB
9937	3030	2	the	the	DT
9937	3030	3	beaten	beat	VBN
9937	3030	4	egg	egg	NN
9937	3030	5	,	,	,
9937	3030	6	salt	salt	NN
9937	3030	7	,	,	,
9937	3030	8	celery	celery	NN
9937	3030	9	salt	salt	NN
9937	3030	10	,	,	,
9937	3030	11	and	and	CC
9937	3030	12	other	other	JJ
9937	3030	13	seasonings	seasoning	NNS
9937	3030	14	,	,	,
9937	3030	15	mix	mix	VB
9937	3030	16	thoroughly	thoroughly	RB
9937	3030	17	,	,	,
9937	3030	18	and	and	CC
9937	3030	19	stuff	stuff	NN
9937	3030	20	into	into	IN
9937	3030	21	the	the	DT
9937	3030	22	bird	bird	NN
9937	3030	23	.	.	.
9937	3031	1	CRACKER	CRACKER	NNP
9937	3031	2	STUFFING	STUFFING	NNP
9937	3031	3	3	3	CD
9937	3031	4	c.	c.	NN
9937	3031	5	cracker	cracker	NN
9937	3031	6	crumbs	crumb	VBZ
9937	3031	7	1	1	CD
9937	3031	8	small	small	JJ
9937	3031	9	onion	onion	NN
9937	3031	10	(	(	-LRB-
9937	3031	11	if	if	IN
9937	3031	12	desired	desire	VBN
9937	3031	13	)	)	-RRB-
9937	3031	14	1/3	1/3	CD
9937	3031	15	c.	c.	NN
9937	3031	16	butter	butter	NN
9937	3031	17	1/2	1/2	CD
9937	3031	18	tsp	tsp	NN
9937	3031	19	.	.	.
9937	3032	1	salt	salt	NN
9937	3032	2	1/4	1/4	CD
9937	3032	3	tsp	tsp	NN
9937	3032	4	.	.	.
9937	3033	1	powdered	powdered	JJ
9937	3033	2	sage	sage	NN
9937	3033	3	(	(	-LRB-
9937	3033	4	if	if	IN
9937	3033	5	desired	desire	VBN
9937	3033	6	)	)	-RRB-
9937	3033	7	1/4	1/4	CD
9937	3033	8	tsp	tsp	NN
9937	3033	9	.	.	.
9937	3034	1	pepper	pepper	NN
9937	3034	2	Moisten	Moisten	NNP
9937	3034	3	the	the	DT
9937	3034	4	cracker	cracker	NN
9937	3034	5	crumbs	crumb	VBZ
9937	3034	6	with	with	IN
9937	3034	7	hot	hot	JJ
9937	3034	8	milk	milk	NN
9937	3034	9	or	or	CC
9937	3034	10	water	water	NN
9937	3034	11	until	until	IN
9937	3034	12	they	-PRON-	PRP
9937	3034	13	are	be	VBP
9937	3034	14	quite	quite	RB
9937	3034	15	soft	soft	JJ
9937	3034	16	.	.	.
9937	3035	1	Brown	Brown	NNP
9937	3035	2	the	the	DT
9937	3035	3	chopped	chopped	JJ
9937	3035	4	onion	onion	NN
9937	3035	5	with	with	IN
9937	3035	6	the	the	DT
9937	3035	7	butter	butter	NN
9937	3035	8	and	and	CC
9937	3035	9	pour	pour	VB
9937	3035	10	over	over	IN
9937	3035	11	the	the	DT
9937	3035	12	crackers	cracker	NNS
9937	3035	13	.	.	.
9937	3036	1	Add	add	VB
9937	3036	2	the	the	DT
9937	3036	3	seasonings	seasoning	NNS
9937	3036	4	,	,	,
9937	3036	5	mix	mix	VB
9937	3036	6	thoroughly	thoroughly	RB
9937	3036	7	,	,	,
9937	3036	8	and	and	CC
9937	3036	9	stuff	stuff	NN
9937	3036	10	into	into	IN
9937	3036	11	the	the	DT
9937	3036	12	bird	bird	NN
9937	3036	13	.	.	.
9937	3037	1	OYSTER	OYSTER	NNP
9937	3037	2	STUFFING	stuff	VBG
9937	3037	3	3	3	CD
9937	3037	4	c.	c.	NN
9937	3037	5	dry	dry	JJ
9937	3037	6	bread	bread	NN
9937	3037	7	crumbs	crumb	VBZ
9937	3037	8	1/4	1/4	CD
9937	3037	9	c.	c.	NN
9937	3037	10	butter	butter	NN
9937	3037	11	1	1	CD
9937	3037	12	tsp	tsp	NN
9937	3037	13	.	.	.
9937	3038	1	salt	salt	NN
9937	3038	2	1/4	1/4	CD
9937	3038	3	tsp	tsp	NN
9937	3038	4	.	.	.
9937	3039	1	pepper	pepper	NN
9937	3039	2	1	1	CD
9937	3039	3	c.	c.	NNP
9937	3039	4	oysters	oysters	NNP
9937	3039	5	|	|	NNP
9937	3039	6	c.	c.	NN
9937	3039	7	chopped	chop	VBD
9937	3039	8	celery	celery	NN
9937	3039	9	Moisten	Moisten	NNP
9937	3039	10	the	the	DT
9937	3039	11	bread	bread	NN
9937	3039	12	crumbs	crumb	VBZ
9937	3039	13	with	with	IN
9937	3039	14	a	a	DT
9937	3039	15	sufficient	sufficient	JJ
9937	3039	16	amount	amount	NN
9937	3039	17	of	of	IN
9937	3039	18	hot	hot	JJ
9937	3039	19	water	water	NN
9937	3039	20	to	to	TO
9937	3039	21	make	make	VB
9937	3039	22	them	-PRON-	PRP
9937	3039	23	quite	quite	RB
9937	3039	24	soft	soft	JJ
9937	3039	25	.	.	.
9937	3040	1	Brown	Brown	NNP
9937	3040	2	the	the	DT
9937	3040	3	butter	butter	NN
9937	3040	4	slightly	slightly	RB
9937	3040	5	and	and	CC
9937	3040	6	add	add	VB
9937	3040	7	it	-PRON-	PRP
9937	3040	8	,	,	,
9937	3040	9	with	with	IN
9937	3040	10	the	the	DT
9937	3040	11	seasonings	seasoning	NNS
9937	3040	12	,	,	,
9937	3040	13	to	to	IN
9937	3040	14	the	the	DT
9937	3040	15	bread	bread	NN
9937	3040	16	.	.	.
9937	3041	1	Mix	mix	VB
9937	3041	2	with	with	IN
9937	3041	3	this	this	DT
9937	3041	4	the	the	DT
9937	3041	5	oysters	oyster	NNS
9937	3041	6	and	and	CC
9937	3041	7	chopped	chop	VBD
9937	3041	8	celery	celery	NN
9937	3041	9	.	.	.
9937	3042	1	Stuff	stuff	NN
9937	3042	2	into	into	IN
9937	3042	3	the	the	DT
9937	3042	4	bird	bird	NN
9937	3042	5	.	.	.
9937	3043	1	CHESTNUT	CHESTNUT	NNS
9937	3043	2	STUFFING	stuff	VBG
9937	3043	3	1	1	CD
9937	3043	4	pt	pt	NN
9937	3043	5	.	.	.
9937	3044	1	blanched	blanch	VBN
9937	3044	2	chestnuts	chestnuts	NNP
9937	3044	3	1	1	CD
9937	3044	4	pt	pt	NN
9937	3044	5	.	.	.
9937	3045	1	bread	bread	NN
9937	3045	2	crumbs	crumb	VBZ
9937	3045	3	1/4	1/4	CD
9937	3045	4	c.	c.	NN
9937	3045	5	butter	butter	NN
9937	3045	6	1	1	CD
9937	3045	7	tsp	tsp	NN
9937	3045	8	.	.	.
9937	3046	1	salt	salt	NN
9937	3046	2	1/4	1/4	CD
9937	3046	3	tsp	tsp	NN
9937	3046	4	.	.	.
9937	3047	1	pepper	pepper	NN
9937	3047	2	2	2	CD
9937	3047	3	Tb	Tb	NNP
9937	3047	4	.	.	.
9937	3048	1	chopped	chop	VBD
9937	3048	2	parsley	parsley	NNP
9937	3048	3	Blanch	blanch	VB
9937	3048	4	the	the	DT
9937	3048	5	chestnuts	chestnut	NNS
9937	3048	6	in	in	IN
9937	3048	7	boiling	boil	VBG
9937	3048	8	water	water	NN
9937	3048	9	to	to	TO
9937	3048	10	remove	remove	VB
9937	3048	11	the	the	DT
9937	3048	12	dark	dark	JJ
9937	3048	13	skin	skin	NN
9937	3048	14	that	that	WDT
9937	3048	15	covers	cover	VBZ
9937	3048	16	them	-PRON-	PRP
9937	3048	17	.	.	.
9937	3049	1	Cook	cook	VB
9937	3049	2	them	-PRON-	PRP
9937	3049	3	until	until	IN
9937	3049	4	they	-PRON-	PRP
9937	3049	5	are	be	VBP
9937	3049	6	quite	quite	RB
9937	3049	7	soft	soft	JJ
9937	3049	8	,	,	,
9937	3049	9	and	and	CC
9937	3049	10	then	then	RB
9937	3049	11	chop	chop	VB
9937	3049	12	them	-PRON-	PRP
9937	3049	13	or	or	CC
9937	3049	14	mash	mash	VB
9937	3049	15	them	-PRON-	PRP
9937	3049	16	.	.	.
9937	3050	1	Moisten	moisten	VB
9937	3050	2	the	the	DT
9937	3050	3	bread	bread	NN
9937	3050	4	crumbs	crumb	VBZ
9937	3050	5	with	with	IN
9937	3050	6	hot	hot	JJ
9937	3050	7	water	water	NN
9937	3050	8	and	and	CC
9937	3050	9	add	add	VB
9937	3050	10	the	the	DT
9937	3050	11	chestnuts	chestnut	NNS
9937	3050	12	.	.	.
9937	3051	1	Brown	Brown	NNP
9937	3051	2	the	the	DT
9937	3051	3	butter	butter	NN
9937	3051	4	slightly	slightly	RB
9937	3051	5	and	and	CC
9937	3051	6	pour	pour	VB
9937	3051	7	it	-PRON-	PRP
9937	3051	8	over	over	IN
9937	3051	9	the	the	DT
9937	3051	10	mixture	mixture	NN
9937	3051	11	.	.	.
9937	3052	1	Add	add	VB
9937	3052	2	the	the	DT
9937	3052	3	seasonings	seasoning	NNS
9937	3052	4	and	and	CC
9937	3052	5	chopped	chop	VBD
9937	3052	6	parsley	parsley	NN
9937	3052	7	and	and	CC
9937	3052	8	stuff	stuff	NN
9937	3052	9	.	.	.
9937	3053	1	GREEN	green	JJ
9937	3053	2	-	-	HYPH
9937	3053	3	PEPPER	pepper	NN
9937	3053	4	STUFFING	stuffing	NN
9937	3053	5	1	1	CD
9937	3053	6	qt	qt	NN
9937	3053	7	.	.	.
9937	3054	1	dried	dry	VBN
9937	3054	2	bread	bread	NN
9937	3054	3	crumbs	crumb	VBZ
9937	3054	4	1	1	CD
9937	3054	5	c.	c.	NN
9937	3054	6	stewed	stew	VBD
9937	3054	7	tomatoes	tomato	NNS
9937	3054	8	1/4	1/4	CD
9937	3054	9	c.	c.	NN
9937	3054	10	melted	melted	JJ
9937	3054	11	butter	butter	NN
9937	3054	12	2	2	CD
9937	3054	13	Tb	Tb	NNP
9937	3054	14	.	.	.
9937	3055	1	bacon	bacon	NNP
9937	3055	2	fat	fat	NNP
9937	3055	3	1	1	CD
9937	3055	4	small	small	JJ
9937	3055	5	onion	onion	NN
9937	3055	6	,	,	,
9937	3055	7	chopped	chop	VBD
9937	3055	8	1/4	1/4	CD
9937	3055	9	c.	c.	NN
9937	3055	10	finely	finely	RB
9937	3055	11	chopped	chop	VBD
9937	3055	12	green	green	JJ
9937	3055	13	pepper	pepper	NN
9937	3055	14	2	2	CD
9937	3055	15	Tb	Tb	NNP
9937	3055	16	.	.	.
9937	3056	1	chopped	chopped	NNP
9937	3056	2	parsley	parsley	NNP
9937	3056	3	1	1	CD
9937	3056	4	tsp	tsp	NN
9937	3056	5	.	.	.
9937	3057	1	salt	salt	NN
9937	3057	2	1/4	1/4	CD
9937	3057	3	tsp	tsp	NN
9937	3057	4	.	.	.
9937	3058	1	pepper	pepper	NN
9937	3058	2	Moisten	Moisten	NNP
9937	3058	3	the	the	DT
9937	3058	4	bread	bread	NN
9937	3058	5	crumbs	crumb	VBZ
9937	3058	6	with	with	IN
9937	3058	7	the	the	DT
9937	3058	8	stewed	stew	VBN
9937	3058	9	tomatoes	tomato	NNS
9937	3058	10	and	and	CC
9937	3058	11	add	add	VB
9937	3058	12	a	a	DT
9937	3058	13	sufficient	sufficient	JJ
9937	3058	14	amount	amount	NN
9937	3058	15	of	of	IN
9937	3058	16	hot	hot	JJ
9937	3058	17	water	water	NN
9937	3058	18	to	to	TO
9937	3058	19	make	make	VB
9937	3058	20	the	the	DT
9937	3058	21	crumbs	crumb	NNS
9937	3058	22	quite	quite	RB
9937	3058	23	soft	soft	JJ
9937	3058	24	.	.	.
9937	3059	1	Melt	melt	VB
9937	3059	2	the	the	DT
9937	3059	3	butter	butter	NN
9937	3059	4	and	and	CC
9937	3059	5	bacon	bacon	NN
9937	3059	6	fat	fat	NN
9937	3059	7	,	,	,
9937	3059	8	add	add	VB
9937	3059	9	the	the	DT
9937	3059	10	onion	onion	NN
9937	3059	11	,	,	,
9937	3059	12	green	green	JJ
9937	3059	13	pepper	pepper	NN
9937	3059	14	,	,	,
9937	3059	15	and	and	CC
9937	3059	16	the	the	DT
9937	3059	17	seasonings	seasoning	NNS
9937	3059	18	,	,	,
9937	3059	19	and	and	CC
9937	3059	20	pour	pour	VB
9937	3059	21	over	over	IN
9937	3059	22	the	the	DT
9937	3059	23	crumbs	crumb	NNS
9937	3059	24	.	.	.
9937	3060	1	Mix	mix	VB
9937	3060	2	thoroughly	thoroughly	RB
9937	3060	3	and	and	CC
9937	3060	4	stuff	stuff	NN
9937	3060	5	.	.	.
9937	3061	1	RICE	RICE	NNP
9937	3061	2	STUFFING	STUFFING	NNP
9937	3061	3	2	2	CD
9937	3061	4	c.	c.	NN
9937	3061	5	steamed	steamed	NNP
9937	3061	6	rice	rice	NNP
9937	3061	7	2	2	CD
9937	3061	8	c.	c.	NN
9937	3061	9	bread	bread	NN
9937	3061	10	crumbs	crumb	VBZ
9937	3061	11	1	1	CD
9937	3061	12	c.	c.	NN
9937	3061	13	stewed	stew	VBD
9937	3061	14	tomatoes	tomato	NNS
9937	3061	15	1/4	1/4	CD
9937	3061	16	c.	c.	NN
9937	3061	17	chopped	chop	VBD
9937	3061	18	pimiento	pimiento	NNS
9937	3061	19	2	2	CD
9937	3061	20	Tb	Tb	NNP
9937	3061	21	.	.	.
9937	3062	1	chopped	chop	VBN
9937	3062	2	parsley	parsley	NNP
9937	3062	3	1	1	CD
9937	3062	4	small	small	JJ
9937	3062	5	onion	onion	NN
9937	3062	6	,	,	,
9937	3062	7	chopped	chop	VBD
9937	3062	8	1	1	CD
9937	3062	9	tsp	tsp	NN
9937	3062	10	.	.	.
9937	3063	1	salt	salt	NN
9937	3063	2	1/4	1/4	CD
9937	3063	3	tsp	tsp	NN
9937	3063	4	.	.	.
9937	3064	1	pepper	pepper	NN
9937	3064	2	1/4	1/4	CD
9937	3064	3	c.	c.	NN
9937	3064	4	butter	butter	NN
9937	3064	5	4	4	CD
9937	3064	6	small	small	JJ
9937	3064	7	strips	strip	NNS
9937	3064	8	bacon	bacon	NN
9937	3064	9	,	,	,
9937	3064	10	diced	dice	VBN
9937	3064	11	and	and	CC
9937	3064	12	fried	fry	VBN
9937	3064	13	brown	brown	JJ
9937	3064	14	Mix	Mix	NNP
9937	3064	15	the	the	DT
9937	3064	16	steamed	steamed	JJ
9937	3064	17	rice	rice	NN
9937	3064	18	with	with	IN
9937	3064	19	the	the	DT
9937	3064	20	bread	bread	NN
9937	3064	21	crumbs	crumb	NNS
9937	3064	22	.	.	.
9937	3065	1	Add	add	VB
9937	3065	2	the	the	DT
9937	3065	3	stewed	stew	VBN
9937	3065	4	tomatoes	tomato	NNS
9937	3065	5	,	,	,
9937	3065	6	pimiento	pimiento	NNP
9937	3065	7	,	,	,
9937	3065	8	chopped	chop	VBD
9937	3065	9	parsley	parsley	NNP
9937	3065	10	,	,	,
9937	3065	11	chopped	chopped	JJ
9937	3065	12	onion	onion	NN
9937	3065	13	,	,	,
9937	3065	14	salt	salt	NN
9937	3065	15	,	,	,
9937	3065	16	pepper	pepper	NN
9937	3065	17	,	,	,
9937	3065	18	melted	melted	JJ
9937	3065	19	butter	butter	NN
9937	3065	20	,	,	,
9937	3065	21	bacon	bacon	NN
9937	3065	22	and	and	CC
9937	3065	23	bacon	bacon	NNP
9937	3065	24	fat	fat	NN
9937	3065	25	,	,	,
9937	3065	26	and	and	CC
9937	3065	27	a	a	DT
9937	3065	28	sufficient	sufficient	JJ
9937	3065	29	amount	amount	NN
9937	3065	30	of	of	IN
9937	3065	31	hot	hot	JJ
9937	3065	32	water	water	NN
9937	3065	33	to	to	TO
9937	3065	34	moisten	moisten	VB
9937	3065	35	the	the	DT
9937	3065	36	whole	whole	JJ
9937	3065	37	well	well	RB
9937	3065	38	.	.	.
9937	3066	1	Mix	mix	VB
9937	3066	2	thoroughly	thoroughly	RB
9937	3066	3	and	and	CC
9937	3066	4	stuff	stuff	NN
9937	3066	5	.	.	.
9937	3067	1	PEANUT	PEANUT	NNS
9937	3067	2	STUFFING	stuff	VBG
9937	3067	3	FOR	for	IN
9937	3067	4	ROAST	ROAST	NNP
9937	3067	5	DUCK	DUCK	NNP
9937	3067	6	1	1	CD
9937	3067	7	pt	pt	NN
9937	3067	8	.	.	.
9937	3068	1	cracker	cracker	NN
9937	3068	2	crumbs	crumb	VBZ
9937	3068	3	1	1	CD
9937	3068	4	c.	c.	NN
9937	3068	5	shelled	shell	VBN
9937	3068	6	peanuts	peanut	NNS
9937	3068	7	,	,	,
9937	3068	8	finely	finely	RB
9937	3068	9	chopped	chop	VBD
9937	3068	10	1/2	1/2	CD
9937	3068	11	tsp	tsp	NN
9937	3068	12	.	.	.
9937	3069	1	salt	salt	NNP
9937	3069	2	Dash	Dash	NNP
9937	3069	3	of	of	IN
9937	3069	4	Cayenne	Cayenne	NNP
9937	3069	5	pepper	pepper	NN
9937	3069	6	1/4	1/4	CD
9937	3069	7	c.	c.	NN
9937	3069	8	butter	butter	NN
9937	3069	9	Hot	hot	JJ
9937	3069	10	milk	milk	NN
9937	3069	11	Mix	mix	VB
9937	3069	12	the	the	DT
9937	3069	13	crumbs	crumb	NNS
9937	3069	14	and	and	CC
9937	3069	15	the	the	DT
9937	3069	16	chopped	chop	VBN
9937	3069	17	peanuts	peanut	NNS
9937	3069	18	.	.	.
9937	3070	1	Add	add	VB
9937	3070	2	the	the	DT
9937	3070	3	salt	salt	NN
9937	3070	4	,	,	,
9937	3070	5	pepper	pepper	NN
9937	3070	6	,	,	,
9937	3070	7	and	and	CC
9937	3070	8	Cayenne	Cayenne	NNP
9937	3070	9	pepper	pepper	NN
9937	3070	10	,	,	,
9937	3070	11	and	and	CC
9937	3070	12	pour	pour	VB
9937	3070	13	over	over	IN
9937	3070	14	them	-PRON-	PRP
9937	3070	15	the	the	DT
9937	3070	16	melted	melted	JJ
9937	3070	17	butter	butter	NN
9937	3070	18	and	and	CC
9937	3070	19	a	a	DT
9937	3070	20	sufficient	sufficient	JJ
9937	3070	21	amount	amount	NN
9937	3070	22	of	of	IN
9937	3070	23	hot	hot	JJ
9937	3070	24	milk	milk	NN
9937	3070	25	to	to	TO
9937	3070	26	soften	soften	VB
9937	3070	27	the	the	DT
9937	3070	28	whole	whole	NN
9937	3070	29	.	.	.
9937	3071	1	Stuff	stuff	NN
9937	3071	2	into	into	IN
9937	3071	3	the	the	DT
9937	3071	4	duck	duck	NN
9937	3071	5	.	.	.
9937	3072	1	LIVER	LIVER	NNP
9937	3072	2	STUFFING	stuff	VBG
9937	3072	3	FOR	for	IN
9937	3072	4	ROAST	ROAST	NNP
9937	3072	5	DUCK	duck	NN
9937	3072	6	1	1	CD
9937	3072	7	duck	duck	NN
9937	3072	8	liver	liver	NN
9937	3072	9	1/4	1/4	CD
9937	3072	10	c.	c.	NN
9937	3072	11	butter	butter	NN
9937	3072	12	1	1	CD
9937	3072	13	small	small	JJ
9937	3072	14	onion	onion	NN
9937	3072	15	,	,	,
9937	3072	16	chopped	chop	VBD
9937	3072	17	2	2	CD
9937	3072	18	c.	c.	NN
9937	3072	19	dry	dry	JJ
9937	3072	20	bread	bread	NN
9937	3072	21	crumbs	crumb	VBZ
9937	3072	22	1/2	1/2	CD
9937	3072	23	tsp	tsp	NN
9937	3072	24	.	.	.
9937	3073	1	salt	salt	NN
9937	3073	2	1/4	1/4	CD
9937	3073	3	tsp	tsp	NN
9937	3073	4	.	.	.
9937	3074	1	pepper	pepper	NN
9937	3074	2	1	1	CD
9937	3074	3	Tb	Tb	NNP
9937	3074	4	.	.	.
9937	3075	1	chopped	chop	VBN
9937	3075	2	parsley	parsley	NNP
9937	3075	3	1	1	CD
9937	3075	4	egg	egg	NN
9937	3075	5	Chop	Chop	NNP
9937	3075	6	the	the	DT
9937	3075	7	liver	liver	NN
9937	3075	8	and	and	CC
9937	3075	9	sauté	sauté	NN
9937	3075	10	in	in	IN
9937	3075	11	the	the	DT
9937	3075	12	butter	butter	NN
9937	3075	13	to	to	TO
9937	3075	14	which	which	WDT
9937	3075	15	has	have	VBZ
9937	3075	16	been	be	VBN
9937	3075	17	added	add	VBN
9937	3075	18	the	the	DT
9937	3075	19	chopped	chop	VBN
9937	3075	20	onion	onion	NN
9937	3075	21	.	.	.
9937	3076	1	Pour	pour	VB
9937	3076	2	over	over	IN
9937	3076	3	the	the	DT
9937	3076	4	bread	bread	NN
9937	3076	5	crumbs	crumb	VBZ
9937	3076	6	.	.	.
9937	3077	1	Then	then	RB
9937	3077	2	add	add	VB
9937	3077	3	the	the	DT
9937	3077	4	salt	salt	NN
9937	3077	5	,	,	,
9937	3077	6	pepper	pepper	NN
9937	3077	7	,	,	,
9937	3077	8	finely	finely	RB
9937	3077	9	chopped	chop	VBD
9937	3077	10	parsley	parsley	NN
9937	3077	11	,	,	,
9937	3077	12	and	and	CC
9937	3077	13	the	the	DT
9937	3077	14	beaten	beaten	JJ
9937	3077	15	egg	egg	NN
9937	3077	16	.	.	.
9937	3078	1	Pour	pour	VB
9937	3078	2	over	over	IN
9937	3078	3	all	all	PDT
9937	3078	4	a	a	DT
9937	3078	5	sufficient	sufficient	JJ
9937	3078	6	amount	amount	NN
9937	3078	7	of	of	IN
9937	3078	8	water	water	NN
9937	3078	9	to	to	TO
9937	3078	10	moisten	moisten	VB
9937	3078	11	well	well	RB
9937	3078	12	.	.	.
9937	3079	1	Stuff	stuff	NN
9937	3079	2	into	into	IN
9937	3079	3	the	the	DT
9937	3079	4	duck	duck	NN
9937	3079	5	.	.	.
9937	3080	1	BONED	BONED	NNP
9937	3080	2	CHICKEN	CHICKEN	NNP
9937	3080	3	62	62	CD
9937	3080	4	.	.	.
9937	3081	1	To	to	TO
9937	3081	2	offer	offer	VB
9937	3081	3	variety	variety	NN
9937	3081	4	in	in	IN
9937	3081	5	the	the	DT
9937	3081	6	serving	serving	NN
9937	3081	7	of	of	IN
9937	3081	8	chicken	chicken	NN
9937	3081	9	,	,	,
9937	3081	10	as	as	RB
9937	3081	11	well	well	RB
9937	3081	12	as	as	IN
9937	3081	13	to	to	TO
9937	3081	14	present	present	VB
9937	3081	15	an	an	DT
9937	3081	16	easily	easily	RB
9937	3081	17	carved	carve	VBN
9937	3081	18	bird	bird	NN
9937	3081	19	,	,	,
9937	3081	20	the	the	DT
9937	3081	21	process	process	NN
9937	3081	22	known	know	VBN
9937	3081	23	as	as	IN
9937	3081	24	_	_	NNP
9937	3081	25	boning	boning	NN
9937	3081	26	_	_	NNP
9937	3081	27	is	be	VBZ
9937	3081	28	often	often	RB
9937	3081	29	resorted	resorted	JJ
9937	3081	30	to	to	IN
9937	3081	31	.	.	.
9937	3082	1	Boning	bone	VBG
9937	3082	2	,	,	,
9937	3082	3	as	as	IN
9937	3082	4	will	will	MD
9937	3082	5	be	be	VB
9937	3082	6	readily	readily	RB
9937	3082	7	understood	understand	VBN
9937	3082	8	,	,	,
9937	3082	9	consists	consist	VBZ
9937	3082	10	in	in	IN
9937	3082	11	removing	remove	VBG
9937	3082	12	the	the	DT
9937	3082	13	flesh	flesh	NN
9937	3082	14	from	from	IN
9937	3082	15	the	the	DT
9937	3082	16	bones	bone	NNS
9937	3082	17	before	before	IN
9937	3082	18	the	the	DT
9937	3082	19	bird	bird	NN
9937	3082	20	is	be	VBZ
9937	3082	21	cooked	cook	VBN
9937	3082	22	.	.	.
9937	3083	1	Boned	boned	JJ
9937	3083	2	chicken	chicken	NN
9937	3083	3	may	may	MD
9937	3083	4	be	be	VB
9937	3083	5	prepared	prepare	VBN
9937	3083	6	by	by	IN
9937	3083	7	roasting	roast	VBG
9937	3083	8	or	or	CC
9937	3083	9	broiling	broil	VBG
9937	3083	10	.	.	.
9937	3084	1	In	in	IN
9937	3084	2	either	either	DT
9937	3084	3	case	case	NN
9937	3084	4	,	,	,
9937	3084	5	the	the	DT
9937	3084	6	cookery	cookery	NN
9937	3084	7	process	process	NN
9937	3084	8	is	be	VBZ
9937	3084	9	the	the	DT
9937	3084	10	same	same	JJ
9937	3084	11	as	as	IN
9937	3084	12	that	that	DT
9937	3084	13	already	already	RB
9937	3084	14	given	give	VBN
9937	3084	15	for	for	IN
9937	3084	16	poultry	poultry	NN
9937	3084	17	that	that	WDT
9937	3084	18	is	be	VBZ
9937	3084	19	not	not	RB
9937	3084	20	boned	bone	VBN
9937	3084	21	.	.	.
9937	3085	1	If	if	IN
9937	3085	2	it	-PRON-	PRP
9937	3085	3	is	be	VBZ
9937	3085	4	to	to	TO
9937	3085	5	be	be	VB
9937	3085	6	roasted	roast	VBN
9937	3085	7	,	,	,
9937	3085	8	the	the	DT
9937	3085	9	cavity	cavity	NN
9937	3085	10	that	that	WDT
9937	3085	11	results	result	VBZ
9937	3085	12	from	from	IN
9937	3085	13	the	the	DT
9937	3085	14	removal	removal	NN
9937	3085	15	of	of	IN
9937	3085	16	the	the	DT
9937	3085	17	bones	bone	NNS
9937	3085	18	and	and	CC
9937	3085	19	internal	internal	JJ
9937	3085	20	organs	organ	NNS
9937	3085	21	should	should	MD
9937	3085	22	be	be	VB
9937	3085	23	filled	fill	VBN
9937	3085	24	with	with	IN
9937	3085	25	stuffing	stuffing	NN
9937	3085	26	or	or	CC
9937	3085	27	forcemeat	forcemeat	NN
9937	3085	28	,	,	,
9937	3085	29	so	so	IN
9937	3085	30	that	that	IN
9937	3085	31	the	the	DT
9937	3085	32	bird	bird	NN
9937	3085	33	will	will	MD
9937	3085	34	appear	appear	VB
9937	3085	35	as	as	IN
9937	3085	36	if	if	IN
9937	3085	37	nothing	nothing	NN
9937	3085	38	had	have	VBD
9937	3085	39	been	be	VBN
9937	3085	40	removed	remove	VBN
9937	3085	41	.	.	.
9937	3086	1	If	if	IN
9937	3086	2	it	-PRON-	PRP
9937	3086	3	is	be	VBZ
9937	3086	4	to	to	TO
9937	3086	5	be	be	VB
9937	3086	6	broiled	broil	VBN
9937	3086	7	,	,	,
9937	3086	8	stuffing	stuffing	NN
9937	3086	9	is	be	VBZ
9937	3086	10	not	not	RB
9937	3086	11	necessary	necessary	JJ
9937	3086	12	.	.	.
9937	3087	1	Cooked	cook	VBN
9937	3087	2	boned	boned	JJ
9937	3087	3	chicken	chicken	NN
9937	3087	4	may	may	MD
9937	3087	5	be	be	VB
9937	3087	6	served	serve	VBN
9937	3087	7	either	either	CC
9937	3087	8	hot	hot	JJ
9937	3087	9	or	or	CC
9937	3087	10	cold	cold	JJ
9937	3087	11	.	.	.
9937	3088	1	Of	of	RB
9937	3088	2	course	course	RB
9937	3088	3	,	,	,
9937	3088	4	other	other	JJ
9937	3088	5	kinds	kind	NNS
9937	3088	6	of	of	IN
9937	3088	7	poultry	poultry	NN
9937	3088	8	may	may	MD
9937	3088	9	be	be	VB
9937	3088	10	boned	bone	VBN
9937	3088	11	if	if	IN
9937	3088	12	desired	desire	VBN
9937	3088	13	,	,	,
9937	3088	14	and	and	CC
9937	3088	15	if	if	IN
9937	3088	16	the	the	DT
9937	3088	17	directions	direction	NNS
9937	3088	18	here	here	RB
9937	3088	19	given	give	VBN
9937	3088	20	for	for	IN
9937	3088	21	boning	bone	VBG
9937	3088	22	chicken	chicken	NN
9937	3088	23	are	be	VBP
9937	3088	24	thoroughly	thoroughly	RB
9937	3088	25	learned	learn	VBN
9937	3088	26	no	no	DT
9937	3088	27	difficulty	difficulty	NN
9937	3088	28	will	will	MD
9937	3088	29	be	be	VB
9937	3088	30	encountered	encounter	VBN
9937	3088	31	in	in	IN
9937	3088	32	performing	perform	VBG
9937	3088	33	this	this	DT
9937	3088	34	operation	operation	NN
9937	3088	35	on	on	IN
9937	3088	36	any	any	DT
9937	3088	37	kind	kind	NN
9937	3088	38	.	.	.
9937	3089	1	Boning	boning	NN
9937	3089	2	is	be	VBZ
9937	3089	3	not	not	RB
9937	3089	4	a	a	DT
9937	3089	5	wasteful	wasteful	JJ
9937	3089	6	process	process	NN
9937	3089	7	as	as	IN
9937	3089	8	might	may	MD
9937	3089	9	be	be	VB
9937	3089	10	supposed	suppose	VBN
9937	3089	11	,	,	,
9937	3089	12	because	because	IN
9937	3089	13	after	after	IN
9937	3089	14	the	the	DT
9937	3089	15	flesh	flesh	NN
9937	3089	16	is	be	VBZ
9937	3089	17	removed	remove	VBN
9937	3089	18	from	from	IN
9937	3089	19	the	the	DT
9937	3089	20	bones	bone	NNS
9937	3089	21	,	,	,
9937	3089	22	they	-PRON-	PRP
9937	3089	23	may	may	MD
9937	3089	24	be	be	VB
9937	3089	25	used	use	VBN
9937	3089	26	in	in	IN
9937	3089	27	the	the	DT
9937	3089	28	making	making	NN
9937	3089	29	of	of	IN
9937	3089	30	soup	soup	NN
9937	3089	31	.	.	.
9937	3090	1	[	[	-LRB-
9937	3090	2	Illustration	illustration	NN
9937	3090	3	:	:	:
9937	3090	4	FIG	FIG	NNP
9937	3090	5	.	.	.
9937	3091	1	31	31	LS
9937	3091	2	]	]	-RRB-
9937	3091	3	[	[	-LRB-
9937	3091	4	Illustration	illustration	NN
9937	3091	5	:	:	:
9937	3091	6	FIG	FIG	NNP
9937	3091	7	.	.	.
9937	3092	1	32	32	CD
9937	3092	2	]	]	-RRB-
9937	3092	3	[	[	-LRB-
9937	3092	4	Illustration	illustration	NN
9937	3092	5	:	:	:
9937	3092	6	FIG	FIG	NNP
9937	3092	7	.	.	.
9937	3093	1	33	33	CD
9937	3093	2	]	]	-RRB-
9937	3093	3	[	[	-LRB-
9937	3093	4	Illustration	illustration	NN
9937	3093	5	:	:	:
9937	3093	6	FIG	FIG	NNP
9937	3093	7	.	.	.
9937	3094	1	34	34	CD
9937	3094	2	]	]	-RRB-
9937	3094	3	[	[	-LRB-
9937	3094	4	Illustration	illustration	NN
9937	3094	5	:	:	:
9937	3094	6	FIG	FIG	NNP
9937	3094	7	.	.	.
9937	3095	1	35	35	CD
9937	3095	2	]	]	-RRB-
9937	3095	3	[	[	-LRB-
9937	3095	4	Illustration	illustration	NN
9937	3095	5	:	:	:
9937	3095	6	FIG	FIG	NNP
9937	3095	7	.	.	.
9937	3096	1	36	36	LS
9937	3096	2	]	]	-RRB-
9937	3096	3	[	[	-LRB-
9937	3096	4	Illustration	illustration	NN
9937	3096	5	:	:	:
9937	3096	6	FIG	FIG	NNP
9937	3096	7	.	.	.
9937	3097	1	37	37	CD
9937	3097	2	]	]	-RRB-
9937	3097	3	63	63	CD
9937	3097	4	.	.	.
9937	3098	1	Before	before	IN
9937	3098	2	proceeding	proceed	VBG
9937	3098	3	to	to	IN
9937	3098	4	bone	bone	NN
9937	3098	5	a	a	DT
9937	3098	6	chicken	chicken	NN
9937	3098	7	,	,	,
9937	3098	8	singe	singe	VBP
9937	3098	9	it	-PRON-	PRP
9937	3098	10	,	,	,
9937	3098	11	pull	pull	VB
9937	3098	12	out	out	RP
9937	3098	13	the	the	DT
9937	3098	14	pin	pin	NN
9937	3098	15	feathers	feather	NNS
9937	3098	16	,	,	,
9937	3098	17	cut	cut	VBD
9937	3098	18	off	off	RP
9937	3098	19	the	the	DT
9937	3098	20	head	head	NN
9937	3098	21	,	,	,
9937	3098	22	remove	remove	VB
9937	3098	23	the	the	DT
9937	3098	24	tendons	tendon	NNS
9937	3098	25	from	from	IN
9937	3098	26	the	the	DT
9937	3098	27	legs	leg	NNS
9937	3098	28	,	,	,
9937	3098	29	and	and	CC
9937	3098	30	take	take	VB
9937	3098	31	out	out	RP
9937	3098	32	the	the	DT
9937	3098	33	crop	crop	NN
9937	3098	34	through	through	IN
9937	3098	35	the	the	DT
9937	3098	36	neck	neck	NN
9937	3098	37	.	.	.
9937	3099	1	The	the	DT
9937	3099	2	bird	bird	NN
9937	3099	3	may	may	MD
9937	3099	4	be	be	VB
9937	3099	5	drawn	draw	VBN
9937	3099	6	or	or	CC
9937	3099	7	not	not	RB
9937	3099	8	before	before	IN
9937	3099	9	boning	bone	VBG
9937	3099	10	it	-PRON-	PRP
9937	3099	11	,	,	,
9937	3099	12	but	but	CC
9937	3099	13	in	in	IN
9937	3099	14	any	any	DT
9937	3099	15	event	event	NN
9937	3099	16	care	care	NN
9937	3099	17	must	must	MD
9937	3099	18	be	be	VB
9937	3099	19	taken	take	VBN
9937	3099	20	not	not	RB
9937	3099	21	to	to	TO
9937	3099	22	break	break	VB
9937	3099	23	any	any	DT
9937	3099	24	part	part	NN
9937	3099	25	of	of	IN
9937	3099	26	the	the	DT
9937	3099	27	skin	skin	NN
9937	3099	28	.	.	.
9937	3100	1	With	with	IN
9937	3100	2	these	these	DT
9937	3100	3	matters	matter	NNS
9937	3100	4	attended	attend	VBD
9937	3100	5	to	to	TO
9937	3100	6	,	,	,
9937	3100	7	wash	wash	VB
9937	3100	8	the	the	DT
9937	3100	9	skin	skin	NN
9937	3100	10	well	well	RB
9937	3100	11	and	and	CC
9937	3100	12	wipe	wipe	VB
9937	3100	13	it	-PRON-	PRP
9937	3100	14	carefully	carefully	RB
9937	3100	15	.	.	.
9937	3101	1	First	first	RB
9937	3101	2	,	,	,
9937	3101	3	cut	cut	VBD
9937	3101	4	off	off	RP
9937	3101	5	the	the	DT
9937	3101	6	legs	leg	NNS
9937	3101	7	at	at	IN
9937	3101	8	the	the	DT
9937	3101	9	first	first	JJ
9937	3101	10	joint	joint	NN
9937	3101	11	,	,	,
9937	3101	12	and	and	CC
9937	3101	13	,	,	,
9937	3101	14	with	with	IN
9937	3101	15	the	the	DT
9937	3101	16	point	point	NN
9937	3101	17	of	of	IN
9937	3101	18	a	a	DT
9937	3101	19	sharp	sharp	JJ
9937	3101	20	knife	knife	NN
9937	3101	21	,	,	,
9937	3101	22	as	as	IN
9937	3101	23	shown	show	VBN
9937	3101	24	in	in	IN
9937	3101	25	Fig	Fig	NNP
9937	3101	26	.	.	.
9937	3102	1	31	31	CD
9937	3102	2	,	,	,
9937	3102	3	loosen	loosen	VB
9937	3102	4	the	the	DT
9937	3102	5	skin	skin	NN
9937	3102	6	and	and	CC
9937	3102	7	muscles	muscle	NNS
9937	3102	8	just	just	RB
9937	3102	9	above	above	IN
9937	3102	10	the	the	DT
9937	3102	11	joint	joint	NN
9937	3102	12	by	by	IN
9937	3102	13	cutting	cut	VBG
9937	3102	14	around	around	IN
9937	3102	15	the	the	DT
9937	3102	16	bone	bone	NN
9937	3102	17	.	.	.
9937	3103	1	Cut	cut	VB
9937	3103	2	the	the	DT
9937	3103	3	neck	neck	NN
9937	3103	4	off	off	RP
9937	3103	5	close	close	RB
9937	3103	6	to	to	IN
9937	3103	7	the	the	DT
9937	3103	8	body	body	NN
9937	3103	9	,	,	,
9937	3103	10	as	as	IN
9937	3103	11	in	in	IN
9937	3103	12	Fig	Fig	NNP
9937	3103	13	.	.	.
9937	3104	1	32	32	CD
9937	3104	2	.	.	.
9937	3105	1	Then	then	RB
9937	3105	2	,	,	,
9937	3105	3	starting	start	VBG
9937	3105	4	at	at	IN
9937	3105	5	the	the	DT
9937	3105	6	neck	neck	NN
9937	3105	7	,	,	,
9937	3105	8	cut	cut	VBD
9937	3105	9	the	the	DT
9937	3105	10	skin	skin	NN
9937	3105	11	clear	clear	VB
9937	3105	12	down	down	IN
9937	3105	13	the	the	DT
9937	3105	14	back	back	NN
9937	3105	15	to	to	IN
9937	3105	16	the	the	DT
9937	3105	17	tail	tail	NN
9937	3105	18	,	,	,
9937	3105	19	as	as	IN
9937	3105	20	in	in	IN
9937	3105	21	Fig	Fig	NNP
9937	3105	22	.	.	.
9937	3106	1	33	33	CD
9937	3106	2	.	.	.
9937	3107	1	[	[	-LRB-
9937	3107	2	Illustration	illustration	NN
9937	3107	3	:	:	:
9937	3107	4	FIG	FIG	NNP
9937	3107	5	.	.	.
9937	3108	1	38	38	LS
9937	3108	2	]	]	-RRB-
9937	3108	3	Begin	begin	VB
9937	3108	4	on	on	IN
9937	3108	5	one	one	CD
9937	3108	6	side	side	NN
9937	3108	7	,	,	,
9937	3108	8	and	and	CC
9937	3108	9	scrape	scrape	VB
9937	3108	10	the	the	DT
9937	3108	11	flesh	flesh	NN
9937	3108	12	,	,	,
9937	3108	13	with	with	IN
9937	3108	14	the	the	DT
9937	3108	15	skin	skin	NN
9937	3108	16	attached	attach	VBN
9937	3108	17	to	to	IN
9937	3108	18	it	-PRON-	PRP
9937	3108	19	,	,	,
9937	3108	20	from	from	IN
9937	3108	21	the	the	DT
9937	3108	22	back	back	NN
9937	3108	23	bone	bone	NN
9937	3108	24	,	,	,
9937	3108	25	as	as	IN
9937	3108	26	in	in	IN
9937	3108	27	Fig	Fig	NNP
9937	3108	28	.	.	.
9937	3109	1	34	34	CD
9937	3109	2	.	.	.
9937	3110	1	When	when	WRB
9937	3110	2	the	the	DT
9937	3110	3	shoulder	shoulder	NN
9937	3110	4	blade	blade	NN
9937	3110	5	is	be	VBZ
9937	3110	6	reached	reach	VBN
9937	3110	7	,	,	,
9937	3110	8	push	push	VB
9937	3110	9	the	the	DT
9937	3110	10	flesh	flesh	NN
9937	3110	11	from	from	IN
9937	3110	12	it	-PRON-	PRP
9937	3110	13	with	with	IN
9937	3110	14	the	the	DT
9937	3110	15	fingers	finger	NNS
9937	3110	16	,	,	,
9937	3110	17	as	as	IN
9937	3110	18	in	in	IN
9937	3110	19	Fig	Fig	NNP
9937	3110	20	.	.	.
9937	3111	1	35	35	CD
9937	3111	2	,	,	,
9937	3111	3	until	until	IN
9937	3111	4	the	the	DT
9937	3111	5	wing	wing	NN
9937	3111	6	joint	joint	NN
9937	3111	7	is	be	VBZ
9937	3111	8	reached	reach	VBN
9937	3111	9	.	.	.
9937	3112	1	Disjoint	disjoint	VB
9937	3112	2	the	the	DT
9937	3112	3	wing	wing	NN
9937	3112	4	where	where	WRB
9937	3112	5	it	-PRON-	PRP
9937	3112	6	is	be	VBZ
9937	3112	7	attached	attach	VBN
9937	3112	8	to	to	IN
9937	3112	9	the	the	DT
9937	3112	10	body	body	NN
9937	3112	11	,	,	,
9937	3112	12	as	as	IN
9937	3112	13	in	in	IN
9937	3112	14	Fig	Fig	NNP
9937	3112	15	.	.	.
9937	3113	1	36	36	CD
9937	3113	2	,	,	,
9937	3113	3	and	and	CC
9937	3113	4	loosen	loosen	VB
9937	3113	5	the	the	DT
9937	3113	6	skin	skin	NN
9937	3113	7	from	from	IN
9937	3113	8	the	the	DT
9937	3113	9	wing	wing	NN
9937	3113	10	bone	bone	NN
9937	3113	11	down	down	RP
9937	3113	12	to	to	IN
9937	3113	13	the	the	DT
9937	3113	14	second	second	JJ
9937	3113	15	joint	joint	NN
9937	3113	16	.	.	.
9937	3114	1	Disjoint	disjoint	VB
9937	3114	2	the	the	DT
9937	3114	3	bone	bone	NN
9937	3114	4	here	here	RB
9937	3114	5	and	and	CC
9937	3114	6	remove	remove	VB
9937	3114	7	it	-PRON-	PRP
9937	3114	8	up	up	RP
9937	3114	9	to	to	IN
9937	3114	10	this	this	DT
9937	3114	11	place	place	NN
9937	3114	12	,	,	,
9937	3114	13	as	as	IN
9937	3114	14	Fig	Fig	NNP
9937	3114	15	.	.	.
9937	3115	1	37	37	CD
9937	3115	2	illustrates	illustrate	NNS
9937	3115	3	.	.	.
9937	3116	1	The	the	DT
9937	3116	2	remaining	remain	VBG
9937	3116	3	bone	bone	NN
9937	3116	4	is	be	VBZ
9937	3116	5	left	leave	VBN
9937	3116	6	in	in	IN
9937	3116	7	the	the	DT
9937	3116	8	tip	tip	NN
9937	3116	9	of	of	IN
9937	3116	10	the	the	DT
9937	3116	11	wing	wing	NN
9937	3116	12	to	to	TO
9937	3116	13	give	give	VB
9937	3116	14	it	-PRON-	PRP
9937	3116	15	shape	shape	NN
9937	3116	16	.	.	.
9937	3117	1	When	when	WRB
9937	3117	2	the	the	DT
9937	3117	3	bone	bone	NN
9937	3117	4	from	from	IN
9937	3117	5	one	one	CD
9937	3117	6	wing	wing	NN
9937	3117	7	is	be	VBZ
9937	3117	8	removed	remove	VBN
9937	3117	9	,	,	,
9937	3117	10	turn	turn	VB
9937	3117	11	the	the	DT
9937	3117	12	chicken	chicken	NN
9937	3117	13	around	around	RB
9937	3117	14	and	and	CC
9937	3117	15	remove	remove	VB
9937	3117	16	the	the	DT
9937	3117	17	bone	bone	NN
9937	3117	18	from	from	IN
9937	3117	19	the	the	DT
9937	3117	20	other	other	JJ
9937	3117	21	wing	wing	NN
9937	3117	22	.	.	.
9937	3118	1	Next	next	RB
9937	3118	2	,	,	,
9937	3118	3	start	start	VB
9937	3118	4	at	at	IN
9937	3118	5	the	the	DT
9937	3118	6	back	back	NN
9937	3118	7	,	,	,
9937	3118	8	separating	separate	VBG
9937	3118	9	the	the	DT
9937	3118	10	flesh	flesh	NN
9937	3118	11	from	from	IN
9937	3118	12	the	the	DT
9937	3118	13	ribs	rib	NNS
9937	3118	14	,	,	,
9937	3118	15	as	as	IN
9937	3118	16	in	in	IN
9937	3118	17	Fig	Fig	NNP
9937	3118	18	.	.	.
9937	3119	1	38	38	CD
9937	3119	2	,	,	,
9937	3119	3	taking	take	VBG
9937	3119	4	care	care	NN
9937	3119	5	not	not	RB
9937	3119	6	to	to	TO
9937	3119	7	penetrate	penetrate	VB
9937	3119	8	into	into	IN
9937	3119	9	the	the	DT
9937	3119	10	side	side	JJ
9937	3119	11	cavity	cavity	NN
9937	3119	12	of	of	IN
9937	3119	13	the	the	DT
9937	3119	14	chicken	chicken	NN
9937	3119	15	,	,	,
9937	3119	16	provided	provide	VBN
9937	3119	17	it	-PRON-	PRP
9937	3119	18	has	have	VBZ
9937	3119	19	not	not	RB
9937	3119	20	[	[	-LRB-
9937	3119	21	Illustration	illustration	NN
9937	3119	22	:	:	:
9937	3119	23	FIG	FIG	NNP
9937	3119	24	.	.	.
9937	3120	1	39	39	LS
9937	3120	2	]	]	-RRB-
9937	3120	3	been	be	VBN
9937	3120	4	drawn	draw	VBN
9937	3120	5	.	.	.
9937	3121	1	Push	push	VB
9937	3121	2	the	the	DT
9937	3121	3	flesh	flesh	NN
9937	3121	4	down	down	RP
9937	3121	5	to	to	IN
9937	3121	6	the	the	DT
9937	3121	7	thigh	thigh	NN
9937	3121	8	,	,	,
9937	3121	9	as	as	IN
9937	3121	10	in	in	IN
9937	3121	11	Fig	Fig	NNP
9937	3121	12	.	.	.
9937	3122	1	39	39	CD
9937	3122	2	,	,	,
9937	3122	3	disjoint	disjoint	VB
9937	3122	4	the	the	DT
9937	3122	5	bone	bone	NN
9937	3122	6	here	here	RB
9937	3122	7	,	,	,
9937	3122	8	and	and	CC
9937	3122	9	remove	remove	VB
9937	3122	10	it	-PRON-	PRP
9937	3122	11	down	down	RP
9937	3122	12	to	to	IN
9937	3122	13	the	the	DT
9937	3122	14	second	second	JJ
9937	3122	15	joint	joint	NN
9937	3122	16	,	,	,
9937	3122	17	as	as	IN
9937	3122	18	in	in	IN
9937	3122	19	Fig	Fig	NNP
9937	3122	20	.	.	.
9937	3123	1	40	40	CD
9937	3123	2	.	.	.
9937	3124	1	Disjoint	disjoint	VB
9937	3124	2	the	the	DT
9937	3124	3	bone	bone	NN
9937	3124	4	at	at	IN
9937	3124	5	the	the	DT
9937	3124	6	other	other	JJ
9937	3124	7	joint	joint	NN
9937	3124	8	,	,	,
9937	3124	9	and	and	CC
9937	3124	10	remove	remove	VB
9937	3124	11	the	the	DT
9937	3124	12	skin	skin	NN
9937	3124	13	and	and	CC
9937	3124	14	meat	meat	NN
9937	3124	15	from	from	IN
9937	3124	16	the	the	DT
9937	3124	17	bone	bone	NN
9937	3124	18	by	by	IN
9937	3124	19	turning	turn	VBG
9937	3124	20	them	-PRON-	PRP
9937	3124	21	inside	inside	RB
9937	3124	22	out	out	RB
9937	3124	23	,	,	,
9937	3124	24	as	as	IN
9937	3124	25	in	in	IN
9937	3124	26	Fig	Fig	NNP
9937	3124	27	.	.	.
9937	3125	1	41	41	CD
9937	3125	2	.	.	.
9937	3126	1	If	if	IN
9937	3126	2	the	the	DT
9937	3126	3	bone	bone	NN
9937	3126	4	has	have	VBZ
9937	3126	5	been	be	VBN
9937	3126	6	properly	properly	RB
9937	3126	7	loosened	loosen	VBN
9937	3126	8	at	at	IN
9937	3126	9	the	the	DT
9937	3126	10	first	first	JJ
9937	3126	11	joint	joint	NN
9937	3126	12	of	of	IN
9937	3126	13	the	the	DT
9937	3126	14	leg	leg	NN
9937	3126	15	,	,	,
9937	3126	16	there	there	EX
9937	3126	17	will	will	MD
9937	3126	18	be	be	VB
9937	3126	19	no	no	DT
9937	3126	20	trouble	trouble	NN
9937	3126	21	in	in	IN
9937	3126	22	slipping	slip	VBG
9937	3126	23	it	-PRON-	PRP
9937	3126	24	out	out	RP
9937	3126	25	.	.	.
9937	3127	1	When	when	WRB
9937	3127	2	this	this	DT
9937	3127	3	is	be	VBZ
9937	3127	4	done	do	VBN
9937	3127	5	,	,	,
9937	3127	6	turn	turn	VB
9937	3127	7	the	the	DT
9937	3127	8	meat	meat	NN
9937	3127	9	and	and	CC
9937	3127	10	skin	skin	NN
9937	3127	11	back	back	RB
9937	3127	12	again	again	RB
9937	3127	13	,	,	,
9937	3127	14	so	so	IN
9937	3127	15	that	that	IN
9937	3127	16	they	-PRON-	PRP
9937	3127	17	will	will	MD
9937	3127	18	be	be	VB
9937	3127	19	right	right	JJ
9937	3127	20	side	side	NN
9937	3127	21	out	out	RP
9937	3127	22	.	.	.
9937	3128	1	Then	then	RB
9937	3128	2	proceed	proceed	VB
9937	3128	3	in	in	IN
9937	3128	4	the	the	DT
9937	3128	5	same	same	JJ
9937	3128	6	way	way	NN
9937	3128	7	with	with	IN
9937	3128	8	the	the	DT
9937	3128	9	other	other	JJ
9937	3128	10	leg	leg	NN
9937	3128	11	.	.	.
9937	3129	1	Next	next	RB
9937	3129	2	,	,	,
9937	3129	3	free	free	VB
9937	3129	4	the	the	DT
9937	3129	5	flesh	flesh	NN
9937	3129	6	from	from	IN
9937	3129	7	the	the	DT
9937	3129	8	collar	collar	NN
9937	3129	9	bone	bone	NN
9937	3129	10	down	down	RP
9937	3129	11	to	to	IN
9937	3129	12	the	the	DT
9937	3129	13	breast	breast	NN
9937	3129	14	bone	bone	NN
9937	3129	15	on	on	IN
9937	3129	16	both	both	DT
9937	3129	17	sides	side	NNS
9937	3129	18	,	,	,
9937	3129	19	proceeding	proceed	VBG
9937	3129	20	as	as	IN
9937	3129	21	in	in	IN
9937	3129	22	Fig	Fig	NNP
9937	3129	23	.	.	.
9937	3130	1	42	42	CD
9937	3130	2	.	.	.
9937	3131	1	When	when	WRB
9937	3131	2	the	the	DT
9937	3131	3	ridge	ridge	NN
9937	3131	4	of	of	IN
9937	3131	5	the	the	DT
9937	3131	6	breast	breast	NN
9937	3131	7	bone	bone	NN
9937	3131	8	is	be	VBZ
9937	3131	9	reached	reach	VBN
9937	3131	10	,	,	,
9937	3131	11	care	care	NN
9937	3131	12	must	must	MD
9937	3131	13	be	be	VB
9937	3131	14	taken	take	VBN
9937	3131	15	not	not	RB
9937	3131	16	to	to	TO
9937	3131	17	break	break	VB
9937	3131	18	the	the	DT
9937	3131	19	skin	skin	NN
9937	3131	20	that	that	WDT
9937	3131	21	lies	lie	VBZ
9937	3131	22	very	very	RB
9937	3131	23	close	close	RB
9937	3131	24	to	to	IN
9937	3131	25	the	the	DT
9937	3131	26	bone	bone	NN
9937	3131	27	.	.	.
9937	3132	1	The	the	DT
9937	3132	2	fingers	finger	NNS
9937	3132	3	should	should	MD
9937	3132	4	be	be	VB
9937	3132	5	used	use	VBN
9937	3132	6	to	to	TO
9937	3132	7	separate	separate	VB
9937	3132	8	the	the	DT
9937	3132	9	flesh	flesh	NN
9937	3132	10	at	at	IN
9937	3132	11	this	this	DT
9937	3132	12	place	place	NN
9937	3132	13	.	.	.
9937	3133	1	When	when	WRB
9937	3133	2	the	the	DT
9937	3133	3	sides	side	NNS
9937	3133	4	and	and	CC
9937	3133	5	front	front	NN
9937	3133	6	have	have	VBP
9937	3133	7	been	be	VBN
9937	3133	8	thus	thus	RB
9937	3133	9	taken	take	VBN
9937	3133	10	care	care	NN
9937	3133	11	of	of	IN
9937	3133	12	,	,	,
9937	3133	13	free	free	VB
9937	3133	14	the	the	DT
9937	3133	15	skin	skin	NN
9937	3133	16	and	and	CC
9937	3133	17	the	the	DT
9937	3133	18	flesh	flesh	NN
9937	3133	19	from	from	IN
9937	3133	20	the	the	DT
9937	3133	21	bones	bone	NNS
9937	3133	22	over	over	IN
9937	3133	23	the	the	DT
9937	3133	24	rump	rump	NN
9937	3133	25	.	.	.
9937	3134	1	After	after	IN
9937	3134	2	this	this	DT
9937	3134	3	is	be	VBZ
9937	3134	4	done	do	VBN
9937	3134	5	,	,	,
9937	3134	6	the	the	DT
9937	3134	7	skeleton	skeleton	NN
9937	3134	8	and	and	CC
9937	3134	9	internal	internal	JJ
9937	3134	10	organs	organ	NNS
9937	3134	11	of	of	IN
9937	3134	12	the	the	DT
9937	3134	13	undrawn	undrawn	JJ
9937	3134	14	bird	bird	NN
9937	3134	15	may	may	MD
9937	3134	16	be	be	VB
9937	3134	17	removed	remove	VBN
9937	3134	18	,	,	,
9937	3134	19	leaving	leave	VBG
9937	3134	20	the	the	DT
9937	3134	21	flesh	flesh	NN
9937	3134	22	intact	intact	JJ
9937	3134	23	.	.	.
9937	3135	1	The	the	DT
9937	3135	2	skeleton	skeleton	NN
9937	3135	3	of	of	IN
9937	3135	4	a	a	DT
9937	3135	5	chicken	chicken	NN
9937	3135	6	will	will	MD
9937	3135	7	appear	appear	VB
9937	3135	8	as	as	IN
9937	3135	9	in	in	IN
9937	3135	10	Fig	Fig	NNP
9937	3135	11	.	.	.
9937	3136	1	43	43	CD
9937	3136	2	.	.	.
9937	3137	1	[	[	-LRB-
9937	3137	2	Illustration	illustration	NN
9937	3137	3	:	:	:
9937	3137	4	Fig	Fig	NNP
9937	3137	5	.	.	.
9937	3138	1	40	40	LS
9937	3138	2	]	]	-RRB-
9937	3138	3	[	[	-LRB-
9937	3138	4	Illustration	illustration	NN
9937	3138	5	:	:	:
9937	3138	6	Fig	Fig	NNP
9937	3138	7	.	.	.
9937	3139	1	41	41	CD
9937	3139	2	]	]	-RRB-
9937	3139	3	[	[	-LRB-
9937	3139	4	Illustration	illustration	NN
9937	3139	5	:	:	:
9937	3139	6	Fig	Fig	NNP
9937	3139	7	.	.	.
9937	3140	1	42	42	CD
9937	3140	2	]	]	-RRB-
9937	3140	3	[	[	-LRB-
9937	3140	4	Illustration	illustration	NN
9937	3140	5	:	:	:
9937	3140	6	FIG	FIG	NNP
9937	3140	7	.	.	.
9937	3141	1	43	43	LS
9937	3141	2	]	]	-RRB-
9937	3141	3	[	[	-LRB-
9937	3141	4	Illustration	illustration	NN
9937	3141	5	:	:	:
9937	3141	6	FIG	FIG	NNP
9937	3141	7	.	.	.
9937	3142	1	44	44	CD
9937	3142	2	]	]	-RRB-
9937	3142	3	[	[	-LRB-
9937	3142	4	Illustration	illustration	NN
9937	3142	5	:	:	:
9937	3142	6	FIG	FIG	NNP
9937	3142	7	.	.	.
9937	3143	1	45	45	LS
9937	3143	2	]	]	-RRB-
9937	3143	3	If	if	IN
9937	3143	4	the	the	DT
9937	3143	5	boned	boned	JJ
9937	3143	6	chicken	chicken	NN
9937	3143	7	is	be	VBZ
9937	3143	8	to	to	TO
9937	3143	9	be	be	VB
9937	3143	10	roasted	roast	VBN
9937	3143	11	,	,	,
9937	3143	12	the	the	DT
9937	3143	13	entire	entire	JJ
9937	3143	14	chicken	chicken	NN
9937	3143	15	,	,	,
9937	3143	16	including	include	VBG
9937	3143	17	the	the	DT
9937	3143	18	spaces	space	NNS
9937	3143	19	from	from	IN
9937	3143	20	which	which	WDT
9937	3143	21	the	the	DT
9937	3143	22	wing	wing	NN
9937	3143	23	and	and	CC
9937	3143	24	leg	leg	NN
9937	3143	25	bones	bone	NNS
9937	3143	26	were	be	VBD
9937	3143	27	removed	remove	VBN
9937	3143	28	,	,	,
9937	3143	29	may	may	MD
9937	3143	30	be	be	VB
9937	3143	31	filled	fill	VBN
9937	3143	32	with	with	IN
9937	3143	33	highly	highly	RB
9937	3143	34	seasoned	season	VBN
9937	3143	35	stuffing	stuffing	NN
9937	3143	36	.	.	.
9937	3144	1	When	when	WRB
9937	3144	2	this	this	DT
9937	3144	3	is	be	VBZ
9937	3144	4	done	do	VBN
9937	3144	5	,	,	,
9937	3144	6	shape	shape	VB
9937	3144	7	the	the	DT
9937	3144	8	chicken	chicken	NN
9937	3144	9	as	as	RB
9937	3144	10	much	much	RB
9937	3144	11	as	as	IN
9937	3144	12	possible	possible	JJ
9937	3144	13	to	to	TO
9937	3144	14	resemble	resemble	VB
9937	3144	15	its	-PRON-	PRP$
9937	3144	16	original	original	JJ
9937	3144	17	shape	shape	NN
9937	3144	18	and	and	CC
9937	3144	19	sew	sew	VB
9937	3144	20	up	up	RP
9937	3144	21	the	the	DT
9937	3144	22	back	back	NN
9937	3144	23	.	.	.
9937	3145	1	The	the	DT
9937	3145	2	chicken	chicken	NN
9937	3145	3	will	will	MD
9937	3145	4	then	then	RB
9937	3145	5	be	be	VB
9937	3145	6	ready	ready	JJ
9937	3145	7	to	to	TO
9937	3145	8	roast	roast	VB
9937	3145	9	.	.	.
9937	3146	1	If	if	IN
9937	3146	2	the	the	DT
9937	3146	3	boned	boned	JJ
9937	3146	4	chicken	chicken	NN
9937	3146	5	is	be	VBZ
9937	3146	6	to	to	TO
9937	3146	7	be	be	VB
9937	3146	8	broiled	broil	VBN
9937	3146	9	,	,	,
9937	3146	10	shape	shape	VB
9937	3146	11	it	-PRON-	PRP
9937	3146	12	on	on	IN
9937	3146	13	the	the	DT
9937	3146	14	broiler	broiler	NN
9937	3146	15	as	as	IN
9937	3146	16	shown	show	VBN
9937	3146	17	in	in	IN
9937	3146	18	Fig	Fig	NNP
9937	3146	19	.	.	.
9937	3147	1	44	44	CD
9937	3147	2	and	and	CC
9937	3147	3	broil	broil	NNP
9937	3147	4	.	.	.
9937	3148	1	When	when	WRB
9937	3148	2	broiled	broil	VBN
9937	3148	3	,	,	,
9937	3148	4	boned	boned	JJ
9937	3148	5	chicken	chicken	NN
9937	3148	6	should	should	MD
9937	3148	7	appear	appear	VB
9937	3148	8	as	as	IN
9937	3148	9	in	in	IN
9937	3148	10	Fig	Fig	NNP
9937	3148	11	.	.	.
9937	3149	1	45	45	CD
9937	3149	2	.	.	.
9937	3150	1	PREPARATION	preparation	NN
9937	3150	2	BY	by	IN
9937	3150	3	STEWING	stew	VBG
9937	3150	4	AND	and	CC
9937	3150	5	OTHER	other	JJ
9937	3150	6	COOKING	COOKING	NNP
9937	3150	7	METHODS	METHODS	NNP
9937	3150	8	64	64	CD
9937	3150	9	.	.	.
9937	3151	1	CHICKEN	CHICKEN	NNS
9937	3151	2	STEW	STEW	NNS
9937	3151	3	WITH	with	IN
9937	3151	4	DUMPLINGS	dumplings	NN
9937	3151	5	OR	or	CC
9937	3151	6	NOODLES.--Perhaps	NOODLES.--Perhaps	NNP
9937	3151	7	the	the	DT
9937	3151	8	most	most	RBS
9937	3151	9	common	common	JJ
9937	3151	10	way	way	NN
9937	3151	11	of	of	IN
9937	3151	12	preparing	prepare	VBG
9937	3151	13	chicken	chicken	NN
9937	3151	14	is	be	VBZ
9937	3151	15	to	to	TO
9937	3151	16	stew	stew	VB
9937	3151	17	it	-PRON-	PRP
9937	3151	18	.	.	.
9937	3152	1	When	when	WRB
9937	3152	2	chicken	chicken	NN
9937	3152	3	is	be	VBZ
9937	3152	4	so	so	RB
9937	3152	5	cooked	cooked	JJ
9937	3152	6	,	,	,
9937	3152	7	such	such	PDT
9937	3152	8	an	an	DT
9937	3152	9	addition	addition	NN
9937	3152	10	as	as	IN
9937	3152	11	dumplings	dumpling	NNS
9937	3152	12	or	or	CC
9937	3152	13	noodles	noodle	NNS
9937	3152	14	is	be	VBZ
9937	3152	15	generally	generally	RB
9937	3152	16	made	make	VBN
9937	3152	17	because	because	IN
9937	3152	18	of	of	IN
9937	3152	19	the	the	DT
9937	3152	20	excellent	excellent	JJ
9937	3152	21	food	food	NN
9937	3152	22	combination	combination	NN
9937	3152	23	that	that	WDT
9937	3152	24	results	result	VBZ
9937	3152	25	.	.	.
9937	3153	1	For	for	IN
9937	3153	2	stewing	stew	VBG
9937	3153	3	,	,	,
9937	3153	4	an	an	DT
9937	3153	5	old	old	JJ
9937	3153	6	chicken	chicken	NN
9937	3153	7	with	with	IN
9937	3153	8	a	a	DT
9937	3153	9	great	great	JJ
9937	3153	10	deal	deal	NN
9937	3153	11	of	of	IN
9937	3153	12	flavor	flavor	NN
9937	3153	13	should	should	MD
9937	3153	14	be	be	VB
9937	3153	15	used	use	VBN
9937	3153	16	in	in	IN
9937	3153	17	preference	preference	NN
9937	3153	18	to	to	IN
9937	3153	19	a	a	DT
9937	3153	20	young	young	JJ
9937	3153	21	one	one	NN
9937	3153	22	,	,	,
9937	3153	23	which	which	WDT
9937	3153	24	will	will	MD
9937	3153	25	have	have	VB
9937	3153	26	less	less	JJR
9937	3153	27	flavor	flavor	NN
9937	3153	28	.	.	.
9937	3154	1	In	in	IN
9937	3154	2	order	order	NN
9937	3154	3	to	to	TO
9937	3154	4	prepare	prepare	VB
9937	3154	5	chicken	chicken	NN
9937	3154	6	by	by	IN
9937	3154	7	stewing	stew	VBG
9937	3154	8	,	,	,
9937	3154	9	clean	clean	JJ
9937	3154	10	,	,	,
9937	3154	11	draw	draw	VBP
9937	3154	12	,	,	,
9937	3154	13	and	and	CC
9937	3154	14	cut	cut	VBD
9937	3154	15	up	up	RP
9937	3154	16	the	the	DT
9937	3154	17	bird	bird	NN
9937	3154	18	according	accord	VBG
9937	3154	19	to	to	IN
9937	3154	20	directions	direction	NNS
9937	3154	21	previously	previously	RB
9937	3154	22	given	give	VBN
9937	3154	23	.	.	.
9937	3155	1	Place	place	VB
9937	3155	2	the	the	DT
9937	3155	3	pieces	piece	NNS
9937	3155	4	in	in	IN
9937	3155	5	a	a	DT
9937	3155	6	large	large	JJ
9937	3155	7	kettle	kettle	NN
9937	3155	8	and	and	CC
9937	3155	9	cover	cover	VB
9937	3155	10	them	-PRON-	PRP
9937	3155	11	well	well	RB
9937	3155	12	with	with	IN
9937	3155	13	boiling	boiling	NN
9937	3155	14	water	water	NN
9937	3155	15	.	.	.
9937	3156	1	Bring	bring	VB
9937	3156	2	all	all	DT
9937	3156	3	quickly	quickly	RB
9937	3156	4	to	to	IN
9937	3156	5	the	the	DT
9937	3156	6	boiling	boiling	NN
9937	3156	7	point	point	NN
9937	3156	8	and	and	CC
9937	3156	9	add	add	VB
9937	3156	10	2	2	CD
9937	3156	11	teaspoonfuls	teaspoonful	NNS
9937	3156	12	of	of	IN
9937	3156	13	salt	salt	NN
9937	3156	14	.	.	.
9937	3157	1	Then	then	RB
9937	3157	2	remove	remove	VB
9937	3157	3	the	the	DT
9937	3157	4	scum	scum	NN
9937	3157	5	,	,	,
9937	3157	6	lower	lower	VB
9937	3157	7	the	the	DT
9937	3157	8	temperature	temperature	NN
9937	3157	9	,	,	,
9937	3157	10	and	and	CC
9937	3157	11	continue	continue	VB
9937	3157	12	to	to	TO
9937	3157	13	cook	cook	VB
9937	3157	14	at	at	IN
9937	3157	15	the	the	DT
9937	3157	16	simmering	simmering	NN
9937	3157	17	point	point	NN
9937	3157	18	.	.	.
9937	3158	1	Keep	keep	VB
9937	3158	2	the	the	DT
9937	3158	3	pieces	piece	NNS
9937	3158	4	well	well	RB
9937	3158	5	covered	cover	VBN
9937	3158	6	with	with	IN
9937	3158	7	water	water	NN
9937	3158	8	;	;	:
9937	3158	9	also	also	RB
9937	3158	10	,	,	,
9937	3158	11	keep	keep	VB
9937	3158	12	the	the	DT
9937	3158	13	stew	stew	JJ
9937	3158	14	pot	pot	NN
9937	3158	15	covered	cover	VBN
9937	3158	16	during	during	IN
9937	3158	17	the	the	DT
9937	3158	18	cooking	cooking	NN
9937	3158	19	.	.	.
9937	3159	1	When	when	WRB
9937	3159	2	the	the	DT
9937	3159	3	chicken	chicken	NN
9937	3159	4	has	have	VBZ
9937	3159	5	become	become	VBN
9937	3159	6	tender	tender	JJ
9937	3159	7	enough	enough	JJ
9937	3159	8	to	to	TO
9937	3159	9	permit	permit	VB
9937	3159	10	the	the	DT
9937	3159	11	pieces	piece	NNS
9937	3159	12	to	to	TO
9937	3159	13	be	be	VB
9937	3159	14	easily	easily	RB
9937	3159	15	pierced	pierce	VBN
9937	3159	16	with	with	IN
9937	3159	17	a	a	DT
9937	3159	18	fork	fork	NN
9937	3159	19	,	,	,
9937	3159	20	remove	remove	VB
9937	3159	21	them	-PRON-	PRP
9937	3159	22	to	to	IN
9937	3159	23	a	a	DT
9937	3159	24	deep	deep	JJ
9937	3159	25	platter	platter	NN
9937	3159	26	or	or	CC
9937	3159	27	a	a	DT
9937	3159	28	vegetable	vegetable	NN
9937	3159	29	dish	dish	NN
9937	3159	30	.	.	.
9937	3160	1	Dumplings	dumpling	NNS
9937	3160	2	or	or	CC
9937	3160	3	noodles	noodle	NNS
9937	3160	4	may	may	MD
9937	3160	5	be	be	VB
9937	3160	6	cooked	cook	VBN
9937	3160	7	in	in	IN
9937	3160	8	the	the	DT
9937	3160	9	chicken	chicken	NN
9937	3160	10	broth	broth	NN
9937	3160	11	,	,	,
9937	3160	12	as	as	IN
9937	3160	13	the	the	DT
9937	3160	14	water	water	NN
9937	3160	15	in	in	IN
9937	3160	16	which	which	WDT
9937	3160	17	the	the	DT
9937	3160	18	chicken	chicken	NN
9937	3160	19	was	be	VBD
9937	3160	20	stewed	stew	VBN
9937	3160	21	is	be	VBZ
9937	3160	22	called	call	VBN
9937	3160	23	,	,	,
9937	3160	24	or	or	CC
9937	3160	25	they	-PRON-	PRP
9937	3160	26	may	may	MD
9937	3160	27	be	be	VB
9937	3160	28	boiled	boil	VBN
9937	3160	29	or	or	CC
9937	3160	30	steamed	steam	VBN
9937	3160	31	separately	separately	RB
9937	3160	32	.	.	.
9937	3161	1	If	if	IN
9937	3161	2	they	-PRON-	PRP
9937	3161	3	are	be	VBP
9937	3161	4	cooked	cook	VBN
9937	3161	5	separately	separately	RB
9937	3161	6	,	,	,
9937	3161	7	thicken	thicken	VBG
9937	3161	8	the	the	DT
9937	3161	9	broth	broth	NN
9937	3161	10	with	with	IN
9937	3161	11	flour	flour	NN
9937	3161	12	and	and	CC
9937	3161	13	serve	serve	VB
9937	3161	14	it	-PRON-	PRP
9937	3161	15	over	over	IN
9937	3161	16	the	the	DT
9937	3161	17	chicken	chicken	NN
9937	3161	18	with	with	IN
9937	3161	19	the	the	DT
9937	3161	20	noodles	noodle	NNS
9937	3161	21	or	or	CC
9937	3161	22	dumplings	dumpling	NNS
9937	3161	23	.	.	.
9937	3162	1	65	65	CD
9937	3162	2	.	.	.
9937	3163	1	FRICASSEE	FRICASSEE	NNS
9937	3163	2	OF	of	IN
9937	3163	3	CHICKEN.--For	chicken.--for	JJ
9937	3163	4	chicken	chicken	NN
9937	3163	5	that	that	WDT
9937	3163	6	is	be	VBZ
9937	3163	7	tough	tough	JJ
9937	3163	8	,	,	,
9937	3163	9	fricasseeing	fricassee	VBG
9937	3163	10	is	be	VBZ
9937	3163	11	an	an	DT
9937	3163	12	excellent	excellent	JJ
9937	3163	13	cooking	cooking	NN
9937	3163	14	method	method	NN
9937	3163	15	to	to	TO
9937	3163	16	employ	employ	VB
9937	3163	17	.	.	.
9937	3164	1	Indeed	indeed	RB
9937	3164	2	,	,	,
9937	3164	3	since	since	IN
9937	3164	4	it	-PRON-	PRP
9937	3164	5	is	be	VBZ
9937	3164	6	a	a	DT
9937	3164	7	long	long	JJ
9937	3164	8	method	method	NN
9937	3164	9	of	of	IN
9937	3164	10	cookery	cookery	NN
9937	3164	11	,	,	,
9937	3164	12	a	a	DT
9937	3164	13	rather	rather	RB
9937	3164	14	old	old	JJ
9937	3164	15	,	,	,
9937	3164	16	comparatively	comparatively	RB
9937	3164	17	tough	tough	JJ
9937	3164	18	fowl	fowl	NN
9937	3164	19	lends	lend	VBZ
9937	3164	20	itself	-PRON-	PRP
9937	3164	21	best	well	RBS
9937	3164	22	to	to	IN
9937	3164	23	fricasseeing	fricassee	VBG
9937	3164	24	.	.	.
9937	3165	1	Fricassee	Fricassee	NNP
9937	3165	2	of	of	IN
9937	3165	3	chicken	chicken	NN
9937	3165	4	also	also	RB
9937	3165	5	is	be	VBZ
9937	3165	6	a	a	DT
9937	3165	7	dish	dish	NN
9937	3165	8	that	that	WDT
9937	3165	9	requires	require	VBZ
9937	3165	10	a	a	DT
9937	3165	11	great	great	JJ
9937	3165	12	deal	deal	NN
9937	3165	13	of	of	IN
9937	3165	14	flavor	flavor	NN
9937	3165	15	to	to	TO
9937	3165	16	be	be	VB
9937	3165	17	drawn	draw	VBN
9937	3165	18	from	from	IN
9937	3165	19	the	the	DT
9937	3165	20	meat	meat	NN
9937	3165	21	,	,	,
9937	3165	22	and	and	CC
9937	3165	23	this	this	DT
9937	3165	24	,	,	,
9937	3165	25	of	of	IN
9937	3165	26	course	course	NN
9937	3165	27	,	,	,
9937	3165	28	can	can	MD
9937	3165	29	not	not	RB
9937	3165	30	be	be	VB
9937	3165	31	done	do	VBN
9937	3165	32	if	if	IN
9937	3165	33	a	a	DT
9937	3165	34	young	young	JJ
9937	3165	35	chicken	chicken	NN
9937	3165	36	is	be	VBZ
9937	3165	37	used	use	VBN
9937	3165	38	.	.	.
9937	3166	1	To	to	TO
9937	3166	2	prepare	prepare	VB
9937	3166	3	fricassee	fricassee	NNP
9937	3166	4	of	of	IN
9937	3166	5	chicken	chicken	NNP
9937	3166	6	,	,	,
9937	3166	7	clean	clean	JJ
9937	3166	8	and	and	CC
9937	3166	9	cut	cut	VBD
9937	3166	10	the	the	DT
9937	3166	11	bird	bird	NN
9937	3166	12	into	into	IN
9937	3166	13	pieces	piece	NNS
9937	3166	14	according	accord	VBG
9937	3166	15	to	to	IN
9937	3166	16	the	the	DT
9937	3166	17	directions	direction	NNS
9937	3166	18	previously	previously	RB
9937	3166	19	given	give	VBN
9937	3166	20	.	.	.
9937	3167	1	Put	put	VB
9937	3167	2	these	these	DT
9937	3167	3	into	into	IN
9937	3167	4	a	a	DT
9937	3167	5	saucepan	saucepan	NN
9937	3167	6	,	,	,
9937	3167	7	cover	cover	VB
9937	3167	8	with	with	IN
9937	3167	9	boiling	boiling	NN
9937	3167	10	water	water	NN
9937	3167	11	,	,	,
9937	3167	12	add	add	VB
9937	3167	13	2	2	CD
9937	3167	14	teaspoonfuls	teaspoonful	NNS
9937	3167	15	of	of	IN
9937	3167	16	salt	salt	NN
9937	3167	17	,	,	,
9937	3167	18	bring	bring	VB
9937	3167	19	to	to	IN
9937	3167	20	the	the	DT
9937	3167	21	boiling	boiling	NN
9937	3167	22	point	point	NN
9937	3167	23	quickly	quickly	RB
9937	3167	24	,	,	,
9937	3167	25	skim	skim	NNP
9937	3167	26	,	,	,
9937	3167	27	and	and	CC
9937	3167	28	reduce	reduce	VB
9937	3167	29	the	the	DT
9937	3167	30	temperature	temperature	NN
9937	3167	31	so	so	IN
9937	3167	32	that	that	IN
9937	3167	33	the	the	DT
9937	3167	34	meat	meat	NN
9937	3167	35	will	will	MD
9937	3167	36	simmer	simmer	VB
9937	3167	37	slowly	slowly	RB
9937	3167	38	until	until	IN
9937	3167	39	it	-PRON-	PRP
9937	3167	40	is	be	VBZ
9937	3167	41	tender	tender	JJ
9937	3167	42	.	.	.
9937	3168	1	Next	next	RB
9937	3168	2	,	,	,
9937	3168	3	remove	remove	VB
9937	3168	4	the	the	DT
9937	3168	5	pieces	piece	NNS
9937	3168	6	of	of	IN
9937	3168	7	chicken	chicken	NN
9937	3168	8	from	from	IN
9937	3168	9	the	the	DT
9937	3168	10	water	water	NN
9937	3168	11	in	in	IN
9937	3168	12	which	which	WDT
9937	3168	13	they	-PRON-	PRP
9937	3168	14	were	be	VBD
9937	3168	15	cooked	cook	VBN
9937	3168	16	,	,	,
9937	3168	17	roll	roll	VB
9937	3168	18	them	-PRON-	PRP
9937	3168	19	in	in	IN
9937	3168	20	flour	flour	NN
9937	3168	21	,	,	,
9937	3168	22	and	and	CC
9937	3168	23	sauté	sauté	VB
9937	3168	24	them	-PRON-	PRP
9937	3168	25	in	in	IN
9937	3168	26	butter	butter	NN
9937	3168	27	or	or	CC
9937	3168	28	chicken	chicken	NN
9937	3168	29	fat	fat	NN
9937	3168	30	until	until	IN
9937	3168	31	they	-PRON-	PRP
9937	3168	32	are	be	VBP
9937	3168	33	nicely	nicely	RB
9937	3168	34	browned	brown	VBN
9937	3168	35	.	.	.
9937	3169	1	If	if	IN
9937	3169	2	more	more	JJR
9937	3169	3	than	than	IN
9937	3169	4	2	2	CD
9937	3169	5	or	or	CC
9937	3169	6	2	2	CD
9937	3169	7	1/2	1/2	CD
9937	3169	8	cupfuls	cupful	NNS
9937	3169	9	of	of	IN
9937	3169	10	broth	broth	NN
9937	3169	11	remains	remain	VBZ
9937	3169	12	,	,	,
9937	3169	13	boil	boil	VB
9937	3169	14	it	-PRON-	PRP
9937	3169	15	until	until	IN
9937	3169	16	the	the	DT
9937	3169	17	quantity	quantity	NN
9937	3169	18	is	be	VBZ
9937	3169	19	reduced	reduce	VBN
9937	3169	20	to	to	IN
9937	3169	21	this	this	DT
9937	3169	22	amount	amount	NN
9937	3169	23	.	.	.
9937	3170	1	Then	then	RB
9937	3170	2	moisten	moisten	VB
9937	3170	3	2	2	CD
9937	3170	4	or	or	CC
9937	3170	5	3	3	CD
9937	3170	6	tablespoonfuls	tablespoonful	NNS
9937	3170	7	of	of	IN
9937	3170	8	flour	flour	NN
9937	3170	9	with	with	IN
9937	3170	10	a	a	DT
9937	3170	11	little	little	JJ
9937	3170	12	cold	cold	JJ
9937	3170	13	water	water	NN
9937	3170	14	,	,	,
9937	3170	15	add	add	VB
9937	3170	16	this	this	DT
9937	3170	17	to	to	IN
9937	3170	18	the	the	DT
9937	3170	19	stock	stock	NN
9937	3170	20	,	,	,
9937	3170	21	and	and	CC
9937	3170	22	cook	cook	VB
9937	3170	23	until	until	IN
9937	3170	24	it	-PRON-	PRP
9937	3170	25	thickens	thicken	VBZ
9937	3170	26	.	.	.
9937	3171	1	If	if	IN
9937	3171	2	desired	desire	VBN
9937	3171	3	,	,	,
9937	3171	4	the	the	DT
9937	3171	5	broth	broth	NN
9937	3171	6	may	may	MD
9937	3171	7	be	be	VB
9937	3171	8	reduced	reduce	VBN
9937	3171	9	more	more	JJR
9937	3171	10	and	and	CC
9937	3171	11	thin	thin	JJ
9937	3171	12	cream	cream	NN
9937	3171	13	may	may	MD
9937	3171	14	be	be	VB
9937	3171	15	added	add	VBN
9937	3171	16	to	to	TO
9937	3171	17	make	make	VB
9937	3171	18	up	up	RP
9937	3171	19	the	the	DT
9937	3171	20	necessary	necessary	JJ
9937	3171	21	quantity	quantity	NN
9937	3171	22	.	.	.
9937	3172	1	Arrange	arrange	VB
9937	3172	2	the	the	DT
9937	3172	3	pieces	piece	NNS
9937	3172	4	of	of	IN
9937	3172	5	chicken	chicken	NN
9937	3172	6	on	on	IN
9937	3172	7	a	a	DT
9937	3172	8	deep	deep	JJ
9937	3172	9	platter	platter	NN
9937	3172	10	,	,	,
9937	3172	11	pour	pour	VB
9937	3172	12	the	the	DT
9937	3172	13	sauce	sauce	NN
9937	3172	14	over	over	IN
9937	3172	15	them	-PRON-	PRP
9937	3172	16	,	,	,
9937	3172	17	season	season	VBP
9937	3172	18	with	with	IN
9937	3172	19	salt	salt	NN
9937	3172	20	and	and	CC
9937	3172	21	pepper	pepper	NN
9937	3172	22	if	if	IN
9937	3172	23	necessary	necessary	JJ
9937	3172	24	,	,	,
9937	3172	25	and	and	CC
9937	3172	26	serve	serve	VB
9937	3172	27	.	.	.
9937	3173	1	To	to	TO
9937	3173	2	enhance	enhance	VB
9937	3173	3	the	the	DT
9937	3173	4	appearance	appearance	NN
9937	3173	5	of	of	IN
9937	3173	6	this	this	DT
9937	3173	7	dish	dish	NN
9937	3173	8	,	,	,
9937	3173	9	the	the	DT
9937	3173	10	platter	platter	NN
9937	3173	11	may	may	MD
9937	3173	12	be	be	VB
9937	3173	13	garnished	garnish	VBN
9937	3173	14	with	with	IN
9937	3173	15	small	small	JJ
9937	3173	16	three	three	CD
9937	3173	17	-	-	HYPH
9937	3173	18	cornered	cornered	JJ
9937	3173	19	pieces	piece	NNS
9937	3173	20	of	of	IN
9937	3173	21	toast	toast	NN
9937	3173	22	,	,	,
9937	3173	23	tiny	tiny	JJ
9937	3173	24	carrots	carrot	NNS
9937	3173	25	,	,	,
9937	3173	26	or	or	CC
9937	3173	27	carrots	carrot	NNS
9937	3173	28	and	and	CC
9937	3173	29	green	green	JJ
9937	3173	30	peas	pea	NNS
9937	3173	31	.	.	.
9937	3174	1	66	66	CD
9937	3174	2	.	.	.
9937	3175	1	CHICKEN	CHICKEN	NNS
9937	3175	2	PIE.--A	pie.--a	IN
9937	3175	3	good	good	JJ
9937	3175	4	change	change	NN
9937	3175	5	from	from	IN
9937	3175	6	the	the	DT
9937	3175	7	usual	usual	JJ
9937	3175	8	ways	way	NNS
9937	3175	9	of	of	IN
9937	3175	10	serving	serve	VBG
9937	3175	11	chicken	chicken	NN
9937	3175	12	may	may	MD
9937	3175	13	be	be	VB
9937	3175	14	brought	bring	VBN
9937	3175	15	about	about	RP
9937	3175	16	by	by	IN
9937	3175	17	means	mean	NNS
9937	3175	18	of	of	IN
9937	3175	19	chicken	chicken	NN
9937	3175	20	pie	pie	NN
9937	3175	21	.	.	.
9937	3176	1	Such	such	PDT
9937	3176	2	a	a	DT
9937	3176	3	dish	dish	NN
9937	3176	4	is	be	VBZ
9937	3176	5	simple	simple	JJ
9937	3176	6	to	to	TO
9937	3176	7	prepare	prepare	VB
9937	3176	8	,	,	,
9937	3176	9	and	and	CC
9937	3176	10	for	for	IN
9937	3176	11	it	-PRON-	PRP
9937	3176	12	may	may	MD
9937	3176	13	be	be	VB
9937	3176	14	used	use	VBN
9937	3176	15	young	young	JJ
9937	3176	16	or	or	CC
9937	3176	17	old	old	JJ
9937	3176	18	chicken	chicken	NN
9937	3176	19	.	.	.
9937	3177	1	To	to	TO
9937	3177	2	prepare	prepare	VB
9937	3177	3	chicken	chicken	NN
9937	3177	4	pie	pie	NN
9937	3177	5	,	,	,
9937	3177	6	dress	dress	NN
9937	3177	7	,	,	,
9937	3177	8	clean	clean	JJ
9937	3177	9	,	,	,
9937	3177	10	and	and	CC
9937	3177	11	cut	cut	VBD
9937	3177	12	up	up	RP
9937	3177	13	a	a	DT
9937	3177	14	chicken	chicken	NN
9937	3177	15	in	in	IN
9937	3177	16	the	the	DT
9937	3177	17	usual	usual	JJ
9937	3177	18	manner	manner	NN
9937	3177	19	.	.	.
9937	3178	1	Put	put	VB
9937	3178	2	it	-PRON-	PRP
9937	3178	3	into	into	IN
9937	3178	4	a	a	DT
9937	3178	5	saucepan	saucepan	NN
9937	3178	6	,	,	,
9937	3178	7	add	add	VB
9937	3178	8	a	a	DT
9937	3178	9	small	small	JJ
9937	3178	10	onion	onion	NN
9937	3178	11	and	and	CC
9937	3178	12	a	a	DT
9937	3178	13	sprig	sprig	NN
9937	3178	14	of	of	IN
9937	3178	15	parsley	parsley	NNP
9937	3178	16	,	,	,
9937	3178	17	cover	cover	VB
9937	3178	18	with	with	IN
9937	3178	19	boiling	boiling	NN
9937	3178	20	water	water	NN
9937	3178	21	,	,	,
9937	3178	22	and	and	CC
9937	3178	23	cook	cook	VB
9937	3178	24	slowly	slowly	RB
9937	3178	25	until	until	IN
9937	3178	26	the	the	DT
9937	3178	27	meat	meat	NN
9937	3178	28	is	be	VBZ
9937	3178	29	tender	tender	JJ
9937	3178	30	.	.	.
9937	3179	1	When	when	WRB
9937	3179	2	the	the	DT
9937	3179	3	meat	meat	NN
9937	3179	4	is	be	VBZ
9937	3179	5	cooked	cook	VBN
9937	3179	6	,	,	,
9937	3179	7	add	add	VB
9937	3179	8	2	2	CD
9937	3179	9	teaspoonfuls	teaspoonful	NNS
9937	3179	10	of	of	IN
9937	3179	11	salt	salt	NN
9937	3179	12	and	and	CC
9937	3179	13	1/4	1/4	CD
9937	3179	14	teaspoonful	teaspoonful	NN
9937	3179	15	of	of	IN
9937	3179	16	pepper	pepper	NN
9937	3179	17	,	,	,
9937	3179	18	and	and	CC
9937	3179	19	when	when	WRB
9937	3179	20	it	-PRON-	PRP
9937	3179	21	is	be	VBZ
9937	3179	22	perfectly	perfectly	RB
9937	3179	23	tender	tender	JJ
9937	3179	24	remove	remove	VB
9937	3179	25	it	-PRON-	PRP
9937	3179	26	from	from	IN
9937	3179	27	the	the	DT
9937	3179	28	stock	stock	NN
9937	3179	29	.	.	.
9937	3180	1	Thicken	thicken	VB
9937	3180	2	the	the	DT
9937	3180	3	stock	stock	NN
9937	3180	4	with	with	IN
9937	3180	5	1	1	CD
9937	3180	6	tablespoonful	tablespoonful	NN
9937	3180	7	of	of	IN
9937	3180	8	flour	flour	NN
9937	3180	9	to	to	IN
9937	3180	10	each	each	DT
9937	3180	11	cupful	cupful	NN
9937	3180	12	of	of	IN
9937	3180	13	liquid	liquid	NN
9937	3180	14	.	.	.
9937	3181	1	Next	next	RB
9937	3181	2	,	,	,
9937	3181	3	arrange	arrange	VB
9937	3181	4	the	the	DT
9937	3181	5	chicken	chicken	NN
9937	3181	6	in	in	IN
9937	3181	7	a	a	DT
9937	3181	8	baking	baking	NN
9937	3181	9	dish	dish	NN
9937	3181	10	.	.	.
9937	3182	1	It	-PRON-	PRP
9937	3182	2	may	may	MD
9937	3182	3	be	be	VB
9937	3182	4	left	leave	VBN
9937	3182	5	on	on	IN
9937	3182	6	the	the	DT
9937	3182	7	bones	bone	NNS
9937	3182	8	or	or	CC
9937	3182	9	cut	cut	VBN
9937	3182	10	into	into	IN
9937	3182	11	large	large	JJ
9937	3182	12	pieces	piece	NNS
9937	3182	13	and	and	CC
9937	3182	14	the	the	DT
9937	3182	15	bones	bone	NNS
9937	3182	16	removed	remove	VBN
9937	3182	17	.	.	.
9937	3183	1	To	to	IN
9937	3183	2	it	-PRON-	PRP
9937	3183	3	add	add	VB
9937	3183	4	small	small	JJ
9937	3183	5	carrots	carrot	NNS
9937	3183	6	and	and	CC
9937	3183	7	onions	onion	NNS
9937	3183	8	that	that	WDT
9937	3183	9	have	have	VBP
9937	3183	10	been	be	VBN
9937	3183	11	previously	previously	RB
9937	3183	12	cooked	cook	VBN
9937	3183	13	until	until	IN
9937	3183	14	tender	tender	NN
9937	3183	15	and	and	CC
9937	3183	16	pour	pour	VB
9937	3183	17	the	the	DT
9937	3183	18	thickened	thicken	VBN
9937	3183	19	stock	stock	NN
9937	3183	20	over	over	IN
9937	3183	21	all	all	DT
9937	3183	22	.	.	.
9937	3184	1	Cover	cover	VB
9937	3184	2	this	this	DT
9937	3184	3	with	with	IN
9937	3184	4	baking	baking	NN
9937	3184	5	-	-	HYPH
9937	3184	6	powder	powder	NN
9937	3184	7	biscuit	biscuit	NN
9937	3184	8	dough	dough	NN
9937	3184	9	made	make	VBD
9937	3184	10	according	accord	VBG
9937	3184	11	to	to	IN
9937	3184	12	the	the	DT
9937	3184	13	directions	direction	NNS
9937	3184	14	given	give	VBN
9937	3184	15	in	in	IN
9937	3184	16	_	_	NNP
9937	3184	17	Hot	Hot	NNP
9937	3184	18	Breads	Breads	NNP
9937	3184	19	_	_	NNP
9937	3184	20	and	and	CC
9937	3184	21	rolled	roll	VBD
9937	3184	22	1/4	1/4	CD
9937	3184	23	inch	inch	NN
9937	3184	24	thick	thick	JJ
9937	3184	25	.	.	.
9937	3185	1	Make	make	VB
9937	3185	2	some	some	DT
9937	3185	3	holes	hole	NNS
9937	3185	4	through	through	IN
9937	3185	5	the	the	DT
9937	3185	6	dough	dough	NN
9937	3185	7	with	with	IN
9937	3185	8	the	the	DT
9937	3185	9	point	point	NN
9937	3185	10	of	of	IN
9937	3185	11	a	a	DT
9937	3185	12	sharp	sharp	JJ
9937	3185	13	knife	knife	NN
9937	3185	14	to	to	TO
9937	3185	15	let	let	VB
9937	3185	16	the	the	DT
9937	3185	17	steam	steam	NN
9937	3185	18	escape	escape	NN
9937	3185	19	,	,	,
9937	3185	20	and	and	CC
9937	3185	21	bake	bake	VB
9937	3185	22	in	in	RP
9937	3185	23	a	a	DT
9937	3185	24	moderate	moderate	JJ
9937	3185	25	oven	oven	NN
9937	3185	26	until	until	IN
9937	3185	27	the	the	DT
9937	3185	28	dough	dough	NN
9937	3185	29	is	be	VBZ
9937	3185	30	well	well	RB
9937	3185	31	risen	rise	VBN
9937	3185	32	and	and	CC
9937	3185	33	a	a	DT
9937	3185	34	brown	brown	JJ
9937	3185	35	crust	crust	NN
9937	3185	36	is	be	VBZ
9937	3185	37	formed	form	VBN
9937	3185	38	.	.	.
9937	3186	1	Then	then	RB
9937	3186	2	remove	remove	VB
9937	3186	3	from	from	IN
9937	3186	4	the	the	DT
9937	3186	5	oven	oven	NN
9937	3186	6	and	and	CC
9937	3186	7	serve	serve	VB
9937	3186	8	.	.	.
9937	3187	1	67	67	CD
9937	3187	2	.	.	.
9937	3188	1	CHICKEN	CHICKEN	NNS
9937	3188	2	CURRY.--Chicken	CURRY.--Chicken	NNP
9937	3188	3	combined	combine	VBN
9937	3188	4	with	with	IN
9937	3188	5	rice	rice	NN
9937	3188	6	is	be	VBZ
9937	3188	7	usually	usually	RB
9937	3188	8	an	an	DT
9937	3188	9	agreeable	agreeable	JJ
9937	3188	10	food	food	NN
9937	3188	11	combination	combination	NN
9937	3188	12	,	,	,
9937	3188	13	but	but	CC
9937	3188	14	when	when	WRB
9937	3188	15	flavored	flavor	VBN
9937	3188	16	with	with	IN
9937	3188	17	curry	curry	NN
9937	3188	18	powder	powder	NN
9937	3188	19	,	,	,
9937	3188	20	as	as	IN
9937	3188	21	in	in	IN
9937	3188	22	the	the	DT
9937	3188	23	recipe	recipe	NN
9937	3188	24	here	here	RB
9937	3188	25	given	give	VBN
9937	3188	26	,	,	,
9937	3188	27	it	-PRON-	PRP
9937	3188	28	is	be	VBZ
9937	3188	29	a	a	DT
9937	3188	30	highly	highly	RB
9937	3188	31	flavored	flavor	VBN
9937	3188	32	dish	dish	NN
9937	3188	33	that	that	IN
9937	3188	34	appeals	appeal	NNS
9937	3188	35	to	to	IN
9937	3188	36	the	the	DT
9937	3188	37	taste	taste	NN
9937	3188	38	of	of	IN
9937	3188	39	many	many	JJ
9937	3188	40	persons	person	NNS
9937	3188	41	.	.	.
9937	3189	1	CHICKEN	CHICKEN	NNS
9937	3189	2	CURRY	CURRY	NNP
9937	3189	3	1	1	CD
9937	3189	4	3	3	CD
9937	3189	5	lb	lb	IN
9937	3189	6	.	.	.
9937	3190	1	chicken	chicken	NN
9937	3190	2	2	2	CD
9937	3190	3	Tb	Tb	NNP
9937	3190	4	.	.	.
9937	3191	1	butter	butter	NN
9937	3191	2	2	2	CD
9937	3191	3	onions	onion	NNS
9937	3191	4	1	1	CD
9937	3191	5	Tb	Tb	NNP
9937	3191	6	.	.	.
9937	3192	1	curry	curry	NNP
9937	3192	2	powder	powder	NNP
9937	3192	3	2	2	CD
9937	3192	4	tsp	tsp	NN
9937	3192	5	.	.	.
9937	3193	1	salt	salt	NN
9937	3193	2	2	2	CD
9937	3193	3	c.	c.	NN
9937	3193	4	steamed	steamed	JJ
9937	3193	5	rice	rice	NN
9937	3193	6	Clean	clean	JJ
9937	3193	7	,	,	,
9937	3193	8	dress	dress	NN
9937	3193	9	,	,	,
9937	3193	10	and	and	CC
9937	3193	11	cut	cut	VBD
9937	3193	12	up	up	RP
9937	3193	13	the	the	DT
9937	3193	14	chicken	chicken	NN
9937	3193	15	as	as	IN
9937	3193	16	for	for	IN
9937	3193	17	stewing	stewing	NN
9937	3193	18	.	.	.
9937	3194	1	Put	put	VB
9937	3194	2	the	the	DT
9937	3194	3	butter	butter	NN
9937	3194	4	in	in	IN
9937	3194	5	a	a	DT
9937	3194	6	hot	hot	JJ
9937	3194	7	frying	frying	NN
9937	3194	8	pan	pan	NN
9937	3194	9	,	,	,
9937	3194	10	add	add	VB
9937	3194	11	the	the	DT
9937	3194	12	onions	onion	NNS
9937	3194	13	,	,	,
9937	3194	14	sliced	slice	VBN
9937	3194	15	thin	thin	JJ
9937	3194	16	,	,	,
9937	3194	17	then	then	RB
9937	3194	18	the	the	DT
9937	3194	19	pieces	piece	NNS
9937	3194	20	of	of	IN
9937	3194	21	chicken	chicken	NN
9937	3194	22	,	,	,
9937	3194	23	and	and	CC
9937	3194	24	cook	cook	NN
9937	3194	25	for	for	IN
9937	3194	26	10	10	CD
9937	3194	27	minutes	minute	NNS
9937	3194	28	.	.	.
9937	3195	1	Parboil	Parboil	NNP
9937	3195	2	the	the	DT
9937	3195	3	liver	liver	NN
9937	3195	4	,	,	,
9937	3195	5	gizzard	gizzard	NNP
9937	3195	6	,	,	,
9937	3195	7	and	and	CC
9937	3195	8	heart	heart	NN
9937	3195	9	,	,	,
9937	3195	10	cut	cut	VBD
9937	3195	11	them	-PRON-	PRP
9937	3195	12	into	into	IN
9937	3195	13	pieces	piece	NNS
9937	3195	14	and	and	CC
9937	3195	15	add	add	VB
9937	3195	16	them	-PRON-	PRP
9937	3195	17	to	to	IN
9937	3195	18	the	the	DT
9937	3195	19	chicken	chicken	NN
9937	3195	20	in	in	IN
9937	3195	21	the	the	DT
9937	3195	22	frying	fry	VBG
9937	3195	23	pan	pan	NN
9937	3195	24	.	.	.
9937	3196	1	Sprinkle	sprinkle	VB
9937	3196	2	the	the	DT
9937	3196	3	curry	curry	NN
9937	3196	4	powder	powder	NN
9937	3196	5	and	and	CC
9937	3196	6	the	the	DT
9937	3196	7	salt	salt	NN
9937	3196	8	over	over	IN
9937	3196	9	the	the	DT
9937	3196	10	whole	whole	NN
9937	3196	11	.	.	.
9937	3197	1	Add	add	VB
9937	3197	2	boiling	boil	VBG
9937	3197	3	water	water	NN
9937	3197	4	or	or	CC
9937	3197	5	the	the	DT
9937	3197	6	stock	stock	NN
9937	3197	7	in	in	IN
9937	3197	8	which	which	WDT
9937	3197	9	the	the	DT
9937	3197	10	giblets	giblet	NNS
9937	3197	11	were	be	VBD
9937	3197	12	cooked	cook	VBN
9937	3197	13	,	,	,
9937	3197	14	and	and	CC
9937	3197	15	simmer	simmer	NN
9937	3197	16	until	until	IN
9937	3197	17	the	the	DT
9937	3197	18	chicken	chicken	NN
9937	3197	19	is	be	VBZ
9937	3197	20	tender	tender	JJ
9937	3197	21	.	.	.
9937	3198	1	Remove	remove	VB
9937	3198	2	the	the	DT
9937	3198	3	meat	meat	NN
9937	3198	4	from	from	IN
9937	3198	5	the	the	DT
9937	3198	6	frying	fry	VBG
9937	3198	7	pan	pan	NN
9937	3198	8	and	and	CC
9937	3198	9	place	place	VB
9937	3198	10	it	-PRON-	PRP
9937	3198	11	on	on	IN
9937	3198	12	a	a	DT
9937	3198	13	deep	deep	JJ
9937	3198	14	platter	platter	NN
9937	3198	15	.	.	.
9937	3199	1	Surround	surround	VB
9937	3199	2	it	-PRON-	PRP
9937	3199	3	with	with	IN
9937	3199	4	a	a	DT
9937	3199	5	border	border	NN
9937	3199	6	of	of	IN
9937	3199	7	steamed	steamed	JJ
9937	3199	8	rice	rice	NN
9937	3199	9	.	.	.
9937	3200	1	Thicken	Thicken	NNP
9937	3200	2	the	the	DT
9937	3200	3	stock	stock	NN
9937	3200	4	in	in	IN
9937	3200	5	the	the	DT
9937	3200	6	frying	fry	VBG
9937	3200	7	pan	pan	NN
9937	3200	8	slightly	slightly	RB
9937	3200	9	with	with	IN
9937	3200	10	flour	flour	NN
9937	3200	11	and	and	CC
9937	3200	12	pour	pour	VB
9937	3200	13	the	the	DT
9937	3200	14	gravy	gravy	NN
9937	3200	15	over	over	IN
9937	3200	16	the	the	DT
9937	3200	17	chicken	chicken	NN
9937	3200	18	.	.	.
9937	3201	1	Serve	serve	VB
9937	3201	2	hot	hot	JJ
9937	3201	3	.	.	.
9937	3202	1	68	68	CD
9937	3202	2	.	.	.
9937	3203	1	CHICKEN	CHICKEN	NNP
9937	3203	2	EN	en	NN
9937	3203	3	CASSEROLE.--Food	CASSEROLE.--Food	NNS
9937	3203	4	prepared	prepare	VBD
9937	3203	5	in	in	IN
9937	3203	6	casseroles	casserole	NNS
9937	3203	7	always	always	RB
9937	3203	8	seems	seem	VBZ
9937	3203	9	to	to	TO
9937	3203	10	meet	meet	VB
9937	3203	11	with	with	IN
9937	3203	12	the	the	DT
9937	3203	13	approval	approval	NN
9937	3203	14	of	of	IN
9937	3203	15	even	even	RB
9937	3203	16	the	the	DT
9937	3203	17	most	most	RBS
9937	3203	18	discriminating	discriminating	JJ
9937	3203	19	persons	person	NNS
9937	3203	20	;	;	:
9937	3203	21	and	and	CC
9937	3203	22	chicken	chicken	NN
9937	3203	23	prepared	prepare	VBN
9937	3203	24	in	in	IN
9937	3203	25	this	this	DT
9937	3203	26	way	way	NN
9937	3203	27	with	with	IN
9937	3203	28	vegetables	vegetable	NNS
9937	3203	29	is	be	VBZ
9937	3203	30	no	no	DT
9937	3203	31	exception	exception	NN
9937	3203	32	to	to	IN
9937	3203	33	the	the	DT
9937	3203	34	rule	rule	NN
9937	3203	35	.	.	.
9937	3204	1	For	for	IN
9937	3204	2	such	such	PDT
9937	3204	3	a	a	DT
9937	3204	4	dish	dish	NN
9937	3204	5	should	should	MD
9937	3204	6	be	be	VB
9937	3204	7	selected	select	VBN
9937	3204	8	a	a	DT
9937	3204	9	chicken	chicken	NN
9937	3204	10	of	of	IN
9937	3204	11	medium	medium	NN
9937	3204	12	size	size	NN
9937	3204	13	that	that	WDT
9937	3204	14	is	be	VBZ
9937	3204	15	neither	neither	CC
9937	3204	16	very	very	RB
9937	3204	17	old	old	JJ
9937	3204	18	nor	nor	CC
9937	3204	19	very	very	RB
9937	3204	20	young	young	JJ
9937	3204	21	.	.	.
9937	3205	1	Any	any	DT
9937	3205	2	flavor	flavor	NN
9937	3205	3	that	that	IN
9937	3205	4	the	the	DT
9937	3205	5	bird	bird	NN
9937	3205	6	contains	contain	VBZ
9937	3205	7	is	be	VBZ
9937	3205	8	retained	retain	VBN
9937	3205	9	,	,	,
9937	3205	10	so	so	RB
9937	3205	11	a	a	DT
9937	3205	12	strong	strong	JJ
9937	3205	13	flavor	flavor	NN
9937	3205	14	is	be	VBZ
9937	3205	15	not	not	RB
9937	3205	16	desirable	desirable	JJ
9937	3205	17	.	.	.
9937	3206	1	In	in	IN
9937	3206	2	preparing	prepare	VBG
9937	3206	3	chicken	chicken	NN
9937	3206	4	en	en	IN
9937	3206	5	casserole	casserole	NNS
9937	3206	6	,	,	,
9937	3206	7	first	first	RB
9937	3206	8	clean	clean	JJ
9937	3206	9	,	,	,
9937	3206	10	dress	dress	NN
9937	3206	11	,	,	,
9937	3206	12	and	and	CC
9937	3206	13	cut	cut	VBD
9937	3206	14	it	-PRON-	PRP
9937	3206	15	up	up	RP
9937	3206	16	in	in	IN
9937	3206	17	the	the	DT
9937	3206	18	manner	manner	NN
9937	3206	19	directed	direct	VBN
9937	3206	20	for	for	IN
9937	3206	21	stewed	stew	VBN
9937	3206	22	chicken	chicken	NN
9937	3206	23	.	.	.
9937	3207	1	Place	place	VB
9937	3207	2	the	the	DT
9937	3207	3	pieces	piece	NNS
9937	3207	4	in	in	IN
9937	3207	5	a	a	DT
9937	3207	6	casserole	casserole	NN
9937	3207	7	dish	dish	NN
9937	3207	8	,	,	,
9937	3207	9	together	together	RB
9937	3207	10	with	with	IN
9937	3207	11	1	1	CD
9937	3207	12	cupful	cupful	NN
9937	3207	13	of	of	IN
9937	3207	14	small	small	JJ
9937	3207	15	carrots	carrot	NNS
9937	3207	16	or	or	CC
9937	3207	17	larger	large	JJR
9937	3207	18	carrots	carrot	NNS
9937	3207	19	cut	cut	VBD
9937	3207	20	into	into	IN
9937	3207	21	strips	strip	NNS
9937	3207	22	.	.	.
9937	3208	1	Fry	fry	VB
9937	3208	2	a	a	DT
9937	3208	3	finely	finely	RB
9937	3208	4	chopped	chop	VBN
9937	3208	5	onion	onion	NN
9937	3208	6	with	with	IN
9937	3208	7	several	several	JJ
9937	3208	8	strips	strip	NNS
9937	3208	9	of	of	IN
9937	3208	10	bacon	bacon	NN
9937	3208	11	,	,	,
9937	3208	12	and	and	CC
9937	3208	13	cut	cut	VBD
9937	3208	14	these	these	DT
9937	3208	15	more	more	RBR
9937	3208	16	finely	finely	RB
9937	3208	17	while	while	IN
9937	3208	18	frying	fry	VBG
9937	3208	19	until	until	IN
9937	3208	20	the	the	DT
9937	3208	21	whole	whole	NN
9937	3208	22	is	be	VBZ
9937	3208	23	well	well	RB
9937	3208	24	browned	brown	VBN
9937	3208	25	.	.	.
9937	3209	1	Then	then	RB
9937	3209	2	add	add	VB
9937	3209	3	them	-PRON-	PRP
9937	3209	4	to	to	IN
9937	3209	5	the	the	DT
9937	3209	6	meat	meat	NN
9937	3209	7	in	in	IN
9937	3209	8	the	the	DT
9937	3209	9	casserole	casserole	NN
9937	3209	10	dish	dish	NN
9937	3209	11	.	.	.
9937	3210	1	Also	also	RB
9937	3210	2	,	,	,
9937	3210	3	add	add	VB
9937	3210	4	1	1	CD
9937	3210	5	cupful	cupful	NN
9937	3210	6	of	of	IN
9937	3210	7	potato	potato	NN
9937	3210	8	balls	ball	NNS
9937	3210	9	or	or	CC
9937	3210	10	1	1	CD
9937	3210	11	cupful	cupful	NN
9937	3210	12	of	of	IN
9937	3210	13	diced	dice	VBN
9937	3210	14	potatoes	potato	NNS
9937	3210	15	.	.	.
9937	3211	1	Season	season	NN
9937	3211	2	well	well	RB
9937	3211	3	with	with	IN
9937	3211	4	salt	salt	NN
9937	3211	5	and	and	CC
9937	3211	6	pepper	pepper	NN
9937	3211	7	,	,	,
9937	3211	8	add	add	VB
9937	3211	9	2	2	CD
9937	3211	10	tablespoonfuls	tablespoonful	NNS
9937	3211	11	of	of	IN
9937	3211	12	flour	flour	NN
9937	3211	13	,	,	,
9937	3211	14	and	and	CC
9937	3211	15	over	over	IN
9937	3211	16	the	the	DT
9937	3211	17	whole	whole	JJ
9937	3211	18	pour	pour	NN
9937	3211	19	sufficient	sufficient	JJ
9937	3211	20	hot	hot	JJ
9937	3211	21	water	water	NN
9937	3211	22	to	to	TO
9937	3211	23	cover	cover	VB
9937	3211	24	.	.	.
9937	3212	1	Cover	cover	VB
9937	3212	2	the	the	DT
9937	3212	3	casserole	casserole	NN
9937	3212	4	dish	dish	NN
9937	3212	5	,	,	,
9937	3212	6	place	place	VB
9937	3212	7	it	-PRON-	PRP
9937	3212	8	in	in	IN
9937	3212	9	a	a	DT
9937	3212	10	moderate	moderate	JJ
9937	3212	11	oven	oven	NN
9937	3212	12	,	,	,
9937	3212	13	and	and	CC
9937	3212	14	cook	cook	VB
9937	3212	15	slowly	slowly	RB
9937	3212	16	until	until	IN
9937	3212	17	the	the	DT
9937	3212	18	chicken	chicken	NN
9937	3212	19	is	be	VBZ
9937	3212	20	tender	tender	JJ
9937	3212	21	.	.	.
9937	3213	1	Serve	serve	VB
9937	3213	2	from	from	IN
9937	3213	3	the	the	DT
9937	3213	4	dish	dish	NN
9937	3213	5	.	.	.
9937	3214	1	69	69	CD
9937	3214	2	.	.	.
9937	3215	1	JELLIED	JELLIED	NNP
9937	3215	2	CHICKEN.--The	CHICKEN.--The	NNP
9937	3215	3	housewife	housewife	NN
9937	3215	4	who	who	WP
9937	3215	5	desires	desire	VBZ
9937	3215	6	to	to	TO
9937	3215	7	serve	serve	VB
9937	3215	8	an	an	DT
9937	3215	9	unusual	unusual	JJ
9937	3215	10	chicken	chicken	NN
9937	3215	11	dish	dish	NN
9937	3215	12	will	will	MD
9937	3215	13	find	find	VB
9937	3215	14	that	that	IN
9937	3215	15	there	there	EX
9937	3215	16	is	be	VBZ
9937	3215	17	much	much	JJ
9937	3215	18	in	in	IN
9937	3215	19	favor	favor	NN
9937	3215	20	of	of	IN
9937	3215	21	jellied	jellied	JJ
9937	3215	22	chicken	chicken	NN
9937	3215	23	.	.	.
9937	3216	1	Aside	aside	RB
9937	3216	2	from	from	IN
9937	3216	3	its	-PRON-	PRP$
9937	3216	4	food	food	NN
9937	3216	5	value	value	NN
9937	3216	6	,	,	,
9937	3216	7	jellied	jellied	JJ
9937	3216	8	chicken	chicken	NN
9937	3216	9	has	have	VBZ
9937	3216	10	merit	merit	NN
9937	3216	11	in	in	IN
9937	3216	12	that	that	IN
9937	3216	13	it	-PRON-	PRP
9937	3216	14	appeals	appeal	VBZ
9937	3216	15	to	to	IN
9937	3216	16	the	the	DT
9937	3216	17	eye	eye	NN
9937	3216	18	,	,	,
9937	3216	19	especially	especially	RB
9937	3216	20	if	if	IN
9937	3216	21	the	the	DT
9937	3216	22	mold	mold	NN
9937	3216	23	used	use	VBN
9937	3216	24	in	in	IN
9937	3216	25	its	-PRON-	PRP$
9937	3216	26	preparation	preparation	NN
9937	3216	27	has	have	VBZ
9937	3216	28	a	a	DT
9937	3216	29	pleasing	pleasing	JJ
9937	3216	30	shape	shape	NN
9937	3216	31	.	.	.
9937	3217	1	JELLIED	JELLIED	NNP
9937	3217	2	CHICKEN	CHICKEN	NNP
9937	3217	3	1	1	CD
9937	3217	4	3	3	CD
9937	3217	5	or	or	CC
9937	3217	6	4	4	CD
9937	3217	7	lb	lb	JJ
9937	3217	8	.	.	.
9937	3218	1	chicken	chicken	NN
9937	3218	2	2	2	CD
9937	3218	3	tsp	tsp	NN
9937	3218	4	.	.	.
9937	3219	1	salt	salt	NN
9937	3219	2	Several	several	JJ
9937	3219	3	slices	slice	NNS
9937	3219	4	of	of	IN
9937	3219	5	onion	onion	NN
9937	3219	6	1	1	CD
9937	3219	7	hard	hard	RB
9937	3219	8	-	-	HYPH
9937	3219	9	cooked	cook	VBN
9937	3219	10	egg	egg	NN
9937	3219	11	1	1	CD
9937	3219	12	pimiento	pimiento	IN
9937	3219	13	Several	several	JJ
9937	3219	14	sprigs	sprig	NNS
9937	3219	15	of	of	IN
9937	3219	16	parsley	parsley	NN
9937	3219	17	Clean	clean	JJ
9937	3219	18	,	,	,
9937	3219	19	dress	dress	NN
9937	3219	20	,	,	,
9937	3219	21	and	and	CC
9937	3219	22	cut	cut	VBD
9937	3219	23	up	up	RP
9937	3219	24	the	the	DT
9937	3219	25	chicken	chicken	NN
9937	3219	26	.	.	.
9937	3220	1	Put	put	VB
9937	3220	2	it	-PRON-	PRP
9937	3220	3	into	into	IN
9937	3220	4	a	a	DT
9937	3220	5	saucepan	saucepan	NN
9937	3220	6	and	and	CC
9937	3220	7	cover	cover	NN
9937	3220	8	with	with	IN
9937	3220	9	boiling	boiling	NN
9937	3220	10	water	water	NN
9937	3220	11	.	.	.
9937	3221	1	Season	season	NN
9937	3221	2	with	with	IN
9937	3221	3	the	the	DT
9937	3221	4	salt	salt	NN
9937	3221	5	and	and	CC
9937	3221	6	add	add	VB
9937	3221	7	the	the	DT
9937	3221	8	slices	slice	NNS
9937	3221	9	of	of	IN
9937	3221	10	onion	onion	NN
9937	3221	11	.	.	.
9937	3222	1	Cook	cook	VB
9937	3222	2	slowly	slowly	RB
9937	3222	3	until	until	IN
9937	3222	4	the	the	DT
9937	3222	5	meat	meat	NN
9937	3222	6	will	will	MD
9937	3222	7	fall	fall	VB
9937	3222	8	from	from	IN
9937	3222	9	the	the	DT
9937	3222	10	bones	bone	NNS
9937	3222	11	.	.	.
9937	3223	1	Remove	remove	VB
9937	3223	2	the	the	DT
9937	3223	3	chicken	chicken	NN
9937	3223	4	from	from	IN
9937	3223	5	the	the	DT
9937	3223	6	saucepan	saucepan	NN
9937	3223	7	,	,	,
9937	3223	8	take	take	VB
9937	3223	9	the	the	DT
9937	3223	10	meat	meat	NN
9937	3223	11	from	from	IN
9937	3223	12	the	the	DT
9937	3223	13	bones	bone	NNS
9937	3223	14	,	,	,
9937	3223	15	and	and	CC
9937	3223	16	chop	chop	VB
9937	3223	17	it	-PRON-	PRP
9937	3223	18	into	into	IN
9937	3223	19	small	small	JJ
9937	3223	20	pieces	piece	NNS
9937	3223	21	.	.	.
9937	3224	1	Reduce	reduce	VB
9937	3224	2	the	the	DT
9937	3224	3	stock	stock	NN
9937	3224	4	to	to	IN
9937	3224	5	about	about	RB
9937	3224	6	1	1	CD
9937	3224	7	1/2	1/2	CD
9937	3224	8	cupfuls	cupful	NNS
9937	3224	9	,	,	,
9937	3224	10	strain	strain	VB
9937	3224	11	it	-PRON-	PRP
9937	3224	12	,	,	,
9937	3224	13	and	and	CC
9937	3224	14	skim	skim	VB
9937	3224	15	off	off	RP
9937	3224	16	the	the	DT
9937	3224	17	fat	fat	NN
9937	3224	18	.	.	.
9937	3225	1	With	with	IN
9937	3225	2	this	this	DT
9937	3225	3	done	do	VBN
9937	3225	4	,	,	,
9937	3225	5	place	place	NN
9937	3225	6	slices	slice	NNS
9937	3225	7	of	of	IN
9937	3225	8	the	the	DT
9937	3225	9	hard	hard	RB
9937	3225	10	-	-	HYPH
9937	3225	11	cooked	cook	VBN
9937	3225	12	egg	egg	NN
9937	3225	13	in	in	IN
9937	3225	14	the	the	DT
9937	3225	15	bottom	bottom	NN
9937	3225	16	of	of	IN
9937	3225	17	a	a	DT
9937	3225	18	wet	wet	JJ
9937	3225	19	mold	mold	NN
9937	3225	20	.	.	.
9937	3226	1	Chop	chop	VB
9937	3226	2	the	the	DT
9937	3226	3	pimiento	pimiento	NNS
9937	3226	4	and	and	CC
9937	3226	5	sprigs	sprig	NNS
9937	3226	6	of	of	IN
9937	3226	7	parsley	parsley	NNP
9937	3226	8	and	and	CC
9937	3226	9	mix	mix	VB
9937	3226	10	them	-PRON-	PRP
9937	3226	11	with	with	IN
9937	3226	12	the	the	DT
9937	3226	13	chopped	chop	VBN
9937	3226	14	meat	meat	NN
9937	3226	15	.	.	.
9937	3227	1	Put	put	VB
9937	3227	2	the	the	DT
9937	3227	3	mixture	mixture	NN
9937	3227	4	on	on	IN
9937	3227	5	top	top	NN
9937	3227	6	of	of	IN
9937	3227	7	the	the	DT
9937	3227	8	sliced	sliced	JJ
9937	3227	9	egg	egg	NN
9937	3227	10	,	,	,
9937	3227	11	and	and	CC
9937	3227	12	pour	pour	VB
9937	3227	13	the	the	DT
9937	3227	14	stock	stock	NN
9937	3227	15	over	over	IN
9937	3227	16	the	the	DT
9937	3227	17	whole	whole	NN
9937	3227	18	.	.	.
9937	3228	1	Keep	keep	VB
9937	3228	2	in	in	IN
9937	3228	3	a	a	DT
9937	3228	4	cool	cool	JJ
9937	3228	5	place	place	NN
9937	3228	6	until	until	IN
9937	3228	7	it	-PRON-	PRP
9937	3228	8	is	be	VBZ
9937	3228	9	set	set	VBN
9937	3228	10	.	.	.
9937	3229	1	If	if	IN
9937	3229	2	the	the	DT
9937	3229	3	stock	stock	NN
9937	3229	4	is	be	VBZ
9937	3229	5	not	not	RB
9937	3229	6	reduced	reduce	VBN
9937	3229	7	and	and	CC
9937	3229	8	more	more	JJR
9937	3229	9	jelly	jelly	NNP
9937	3229	10	is	be	VBZ
9937	3229	11	desired	desire	VBN
9937	3229	12	,	,	,
9937	3229	13	unflavored	unflavored	JJ
9937	3229	14	gelatine	gelatine	NN
9937	3229	15	may	may	MD
9937	3229	16	be	be	VB
9937	3229	17	dissolved	dissolve	VBN
9937	3229	18	and	and	CC
9937	3229	19	added	add	VBN
9937	3229	20	to	to	TO
9937	3229	21	coagulate	coagulate	VB
9937	3229	22	the	the	DT
9937	3229	23	liquid	liquid	NN
9937	3229	24	.	.	.
9937	3230	1	To	to	TO
9937	3230	2	serve	serve	VB
9937	3230	3	jellied	jellied	JJ
9937	3230	4	chicken	chicken	NN
9937	3230	5	,	,	,
9937	3230	6	remove	remove	VBP
9937	3230	7	from	from	IN
9937	3230	8	the	the	DT
9937	3230	9	mold	mold	NN
9937	3230	10	,	,	,
9937	3230	11	turn	turn	VB
9937	3230	12	upside	upside	RB
9937	3230	13	down	down	RB
9937	3230	14	,	,	,
9937	3230	15	so	so	IN
9937	3230	16	that	that	IN
9937	3230	17	the	the	DT
9937	3230	18	eggs	egg	NNS
9937	3230	19	are	be	VBP
9937	3230	20	on	on	IN
9937	3230	21	top	top	NN
9937	3230	22	and	and	CC
9937	3230	23	act	act	VB
9937	3230	24	as	as	IN
9937	3230	25	a	a	DT
9937	3230	26	garnish	garnish	NN
9937	3230	27	,	,	,
9937	3230	28	and	and	CC
9937	3230	29	then	then	RB
9937	3230	30	cut	cut	VBD
9937	3230	31	in	in	IN
9937	3230	32	thin	thin	JJ
9937	3230	33	slices	slice	NNS
9937	3230	34	.	.	.
9937	3231	1	70	70	CD
9937	3231	2	.	.	.
9937	3232	1	CHICKEN	CHICKEN	NNP
9937	3232	2	BECHAMEL.--Still	BECHAMEL.--Still	NNP
9937	3232	3	another	another	DT
9937	3232	4	chicken	chicken	NN
9937	3232	5	dish	dish	NN
9937	3232	6	that	that	WDT
9937	3232	7	may	may	MD
9937	3232	8	be	be	VB
9937	3232	9	used	use	VBN
9937	3232	10	to	to	TO
9937	3232	11	break	break	VB
9937	3232	12	the	the	DT
9937	3232	13	monotony	monotony	NN
9937	3232	14	of	of	IN
9937	3232	15	meals	meal	NNS
9937	3232	16	is	be	VBZ
9937	3232	17	chicken	chicken	NN
9937	3232	18	bechamel	bechamel	NN
9937	3232	19	,	,	,
9937	3232	20	the	the	DT
9937	3232	21	word	word	NN
9937	3232	22	bechamel	bechamel	NN
9937	3232	23	being	be	VBG
9937	3232	24	the	the	DT
9937	3232	25	name	name	NN
9937	3232	26	of	of	IN
9937	3232	27	a	a	DT
9937	3232	28	sauce	sauce	NN
9937	3232	29	invented	invent	VBN
9937	3232	30	by	by	IN
9937	3232	31	Béchamel	Béchamel	NNP
9937	3232	32	,	,	,
9937	3232	33	who	who	WP
9937	3232	34	was	be	VBD
9937	3232	35	steward	steward	JJ
9937	3232	36	to	to	IN
9937	3232	37	Louis	Louis	NNP
9937	3232	38	XIV	XIV	NNP
9937	3232	39	,	,	,
9937	3232	40	a	a	DT
9937	3232	41	king	king	NN
9937	3232	42	of	of	IN
9937	3232	43	France	France	NNP
9937	3232	44	.	.	.
9937	3233	1	CHICKEN	CHICKEN	NNS
9937	3233	2	BECHAMEL	BECHAMEL	VBD
9937	3233	3	1	1	CD
9937	3233	4	good	good	JJ
9937	3233	5	-	-	HYPH
9937	3233	6	sized	sized	JJ
9937	3233	7	chicken	chicken	NN
9937	3233	8	2	2	CD
9937	3233	9	tsp	tsp	NN
9937	3233	10	.	.	.
9937	3234	1	salt	salt	NN
9937	3234	2	1/4	1/4	CD
9937	3234	3	tsp	tsp	NN
9937	3234	4	.	.	.
9937	3235	1	pepper	pepper	NN
9937	3235	2	1	1	CD
9937	3235	3	c.	c.	NN
9937	3235	4	small	small	JJ
9937	3235	5	mushrooms	mushroom	NNS
9937	3235	6	1/4	1/4	CD
9937	3235	7	c.	c.	NN
9937	3235	8	chopped	chop	VBD
9937	3235	9	pimiento	pimiento	NNP
9937	3235	10	3	3	CD
9937	3235	11	Tb	Tb	NNP
9937	3235	12	.	.	.
9937	3236	1	flour	flour	NN
9937	3236	2	1	1	CD
9937	3236	3	c.	c.	NN
9937	3236	4	thin	thin	JJ
9937	3236	5	cream	cream	NN
9937	3236	6	Clean	clean	JJ
9937	3236	7	,	,	,
9937	3236	8	dress	dress	VB
9937	3236	9	,	,	,
9937	3236	10	and	and	CC
9937	3236	11	cut	cut	VBD
9937	3236	12	up	up	RP
9937	3236	13	the	the	DT
9937	3236	14	chicken	chicken	NN
9937	3236	15	.	.	.
9937	3237	1	Place	place	VB
9937	3237	2	the	the	DT
9937	3237	3	pieces	piece	NNS
9937	3237	4	into	into	IN
9937	3237	5	a	a	DT
9937	3237	6	saucepan	saucepan	NN
9937	3237	7	,	,	,
9937	3237	8	and	and	CC
9937	3237	9	cover	cover	VB
9937	3237	10	with	with	IN
9937	3237	11	boiling	boiling	NN
9937	3237	12	water	water	NN
9937	3237	13	.	.	.
9937	3238	1	Add	add	VB
9937	3238	2	the	the	DT
9937	3238	3	salt	salt	NN
9937	3238	4	and	and	CC
9937	3238	5	the	the	DT
9937	3238	6	pepper	pepper	NN
9937	3238	7	,	,	,
9937	3238	8	and	and	CC
9937	3238	9	allow	allow	VB
9937	3238	10	to	to	TO
9937	3238	11	come	come	VB
9937	3238	12	to	to	IN
9937	3238	13	the	the	DT
9937	3238	14	boiling	boiling	NN
9937	3238	15	point	point	NN
9937	3238	16	.	.	.
9937	3239	1	Remove	remove	VB
9937	3239	2	the	the	DT
9937	3239	3	scum	scum	NN
9937	3239	4	and	and	CC
9937	3239	5	simmer	simmer	NN
9937	3239	6	the	the	DT
9937	3239	7	chicken	chicken	NN
9937	3239	8	slowly	slowly	RB
9937	3239	9	until	until	IN
9937	3239	10	it	-PRON-	PRP
9937	3239	11	is	be	VBZ
9937	3239	12	tender	tender	JJ
9937	3239	13	.	.	.
9937	3240	1	Remove	remove	VB
9937	3240	2	the	the	DT
9937	3240	3	chicken	chicken	NN
9937	3240	4	from	from	IN
9937	3240	5	the	the	DT
9937	3240	6	liquid	liquid	NN
9937	3240	7	,	,	,
9937	3240	8	take	take	VB
9937	3240	9	the	the	DT
9937	3240	10	meat	meat	NN
9937	3240	11	from	from	IN
9937	3240	12	the	the	DT
9937	3240	13	bones	bone	NNS
9937	3240	14	,	,	,
9937	3240	15	and	and	CC
9937	3240	16	cut	cut	VBD
9937	3240	17	it	-PRON-	PRP
9937	3240	18	into	into	IN
9937	3240	19	small	small	JJ
9937	3240	20	pieces	piece	NNS
9937	3240	21	.	.	.
9937	3241	1	Add	add	VB
9937	3241	2	to	to	IN
9937	3241	3	these	these	DT
9937	3241	4	the	the	DT
9937	3241	5	mushrooms	mushroom	NNS
9937	3241	6	and	and	CC
9937	3241	7	chopped	chop	VBD
9937	3241	8	pimiento	pimiento	NNS
9937	3241	9	.	.	.
9937	3242	1	Reduce	reduce	VB
9937	3242	2	the	the	DT
9937	3242	3	stock	stock	NN
9937	3242	4	to	to	IN
9937	3242	5	1	1	CD
9937	3242	6	cupful	cupful	NN
9937	3242	7	and	and	CC
9937	3242	8	thicken	thicken	VB
9937	3242	9	it	-PRON-	PRP
9937	3242	10	with	with	IN
9937	3242	11	the	the	DT
9937	3242	12	flour	flour	NN
9937	3242	13	added	add	VBN
9937	3242	14	to	to	IN
9937	3242	15	the	the	DT
9937	3242	16	thin	thin	JJ
9937	3242	17	cream	cream	NN
9937	3242	18	.	.	.
9937	3243	1	Cook	cook	VB
9937	3243	2	until	until	IN
9937	3243	3	the	the	DT
9937	3243	4	sauce	sauce	NN
9937	3243	5	is	be	VBZ
9937	3243	6	thickened	thicken	VBN
9937	3243	7	.	.	.
9937	3244	1	Then	then	RB
9937	3244	2	add	add	VB
9937	3244	3	to	to	IN
9937	3244	4	it	-PRON-	PRP
9937	3244	5	the	the	DT
9937	3244	6	chopped	chop	VBN
9937	3244	7	chicken	chicken	NN
9937	3244	8	with	with	IN
9937	3244	9	the	the	DT
9937	3244	10	other	other	JJ
9937	3244	11	ingredients	ingredient	NNS
9937	3244	12	.	.	.
9937	3245	1	Heat	heat	VB
9937	3245	2	all	all	DT
9937	3245	3	thoroughly	thoroughly	RB
9937	3245	4	and	and	CC
9937	3245	5	serve	serve	VB
9937	3245	6	on	on	IN
9937	3245	7	toast	toast	NN
9937	3245	8	points	point	NNS
9937	3245	9	or	or	CC
9937	3245	10	in	in	IN
9937	3245	11	timbale	timbale	JJ
9937	3245	12	cases	case	NNS
9937	3245	13	,	,	,
9937	3245	14	the	the	DT
9937	3245	15	making	making	NN
9937	3245	16	of	of	IN
9937	3245	17	which	which	WDT
9937	3245	18	is	be	VBZ
9937	3245	19	explained	explain	VBN
9937	3245	20	in	in	IN
9937	3245	21	_	_	NNP
9937	3245	22	Meat	Meat	NNP
9937	3245	23	_	_	NNP
9937	3245	24	,	,	,
9937	3245	25	Part	Part	NNP
9937	3245	26	2	2	CD
9937	3245	27	.	.	.
9937	3246	1	71	71	CD
9937	3246	2	.	.	.
9937	3247	1	COOKING	COOKING	NNP
9937	3247	2	OF	of	IN
9937	3247	3	GIBLETS.--As	GIBLETS.--As	NNP
9937	3247	4	has	have	VBZ
9937	3247	5	been	be	VBN
9937	3247	6	pointed	point	VBN
9937	3247	7	out	out	RP
9937	3247	8	,	,	,
9937	3247	9	the	the	DT
9937	3247	10	giblets	giblet	NNS
9937	3247	11	--	--	:
9937	3247	12	that	that	RB
9937	3247	13	is	is	RB
9937	3247	14	,	,	,
9937	3247	15	the	the	DT
9937	3247	16	liver	liver	NN
9937	3247	17	,	,	,
9937	3247	18	heart	heart	NN
9937	3247	19	,	,	,
9937	3247	20	and	and	CC
9937	3247	21	gizzard	gizzard	NNP
9937	3247	22	of	of	IN
9937	3247	23	all	all	DT
9937	3247	24	kinds	kind	NNS
9937	3247	25	of	of	IN
9937	3247	26	fowl	fowl	NN
9937	3247	27	--	--	:
9937	3247	28	are	be	VBP
9937	3247	29	used	use	VBN
9937	3247	30	in	in	IN
9937	3247	31	gravy	gravy	NN
9937	3247	32	making	making	NN
9937	3247	33	and	and	CC
9937	3247	34	as	as	IN
9937	3247	35	an	an	DT
9937	3247	36	ingredient	ingredient	NN
9937	3247	37	for	for	IN
9937	3247	38	stuffing	stuff	VBG
9937	3247	39	.	.	.
9937	3248	1	When	when	WRB
9937	3248	2	poultry	poultry	NN
9937	3248	3	is	be	VBZ
9937	3248	4	stewed	stew	VBN
9937	3248	5	,	,	,
9937	3248	6	as	as	IN
9937	3248	7	in	in	IN
9937	3248	8	making	make	VBG
9937	3248	9	stewed	stew	VBN
9937	3248	10	chicken	chicken	NN
9937	3248	11	,	,	,
9937	3248	12	it	-PRON-	PRP
9937	3248	13	is	be	VBZ
9937	3248	14	not	not	RB
9937	3248	15	uncommon	uncommon	JJ
9937	3248	16	to	to	TO
9937	3248	17	cook	cook	VB
9937	3248	18	the	the	DT
9937	3248	19	giblets	giblet	NNS
9937	3248	20	with	with	IN
9937	3248	21	the	the	DT
9937	3248	22	pieces	piece	NNS
9937	3248	23	of	of	IN
9937	3248	24	chicken	chicken	NN
9937	3248	25	.	.	.
9937	3249	1	The	the	DT
9937	3249	2	gizzard	gizzard	NN
9937	3249	3	and	and	CC
9937	3249	4	heart	heart	NN
9937	3249	5	especially	especially	RB
9937	3249	6	require	require	VBP
9937	3249	7	long	long	JJ
9937	3249	8	,	,	,
9937	3249	9	slow	slow	JJ
9937	3249	10	cooking	cooking	NN
9937	3249	11	to	to	TO
9937	3249	12	make	make	VB
9937	3249	13	them	-PRON-	PRP
9937	3249	14	tender	tender	VB
9937	3249	15	enough	enough	RB
9937	3249	16	to	to	TO
9937	3249	17	be	be	VB
9937	3249	18	eaten	eat	VBN
9937	3249	19	.	.	.
9937	3250	1	Therefore	therefore	RB
9937	3250	2	,	,	,
9937	3250	3	when	when	WRB
9937	3250	4	poultry	poultry	NN
9937	3250	5	is	be	VBZ
9937	3250	6	broiled	broil	VBN
9937	3250	7	,	,	,
9937	3250	8	fried	fry	VBN
9937	3250	9	,	,	,
9937	3250	10	or	or	CC
9937	3250	11	roasted	roast	VBN
9937	3250	12	,	,	,
9937	3250	13	some	some	DT
9937	3250	14	other	other	JJ
9937	3250	15	cookery	cookery	NN
9937	3250	16	method	method	NN
9937	3250	17	must	must	MD
9937	3250	18	be	be	VB
9937	3250	19	resorted	resort	VBN
9937	3250	20	to	to	IN
9937	3250	21	,	,	,
9937	3250	22	as	as	IN
9937	3250	23	these	these	DT
9937	3250	24	processes	process	NNS
9937	3250	25	are	be	VBP
9937	3250	26	too	too	RB
9937	3250	27	rigid	rigid	JJ
9937	3250	28	for	for	IN
9937	3250	29	the	the	DT
9937	3250	30	preparation	preparation	NN
9937	3250	31	of	of	IN
9937	3250	32	giblets	giblet	NNS
9937	3250	33	.	.	.
9937	3251	1	In	in	IN
9937	3251	2	such	such	JJ
9937	3251	3	cases	case	NNS
9937	3251	4	,	,	,
9937	3251	5	the	the	DT
9937	3251	6	best	good	JJS
9937	3251	7	plan	plan	NN
9937	3251	8	is	be	VBZ
9937	3251	9	to	to	TO
9937	3251	10	cook	cook	VB
9937	3251	11	them	-PRON-	PRP
9937	3251	12	in	in	IN
9937	3251	13	water	water	NN
9937	3251	14	until	until	IN
9937	3251	15	they	-PRON-	PRP
9937	3251	16	are	be	VBP
9937	3251	17	tender	tender	JJ
9937	3251	18	and	and	CC
9937	3251	19	then	then	RB
9937	3251	20	sauté	sauté	VB
9937	3251	21	them	-PRON-	PRP
9937	3251	22	in	in	IN
9937	3251	23	butter	butter	NN
9937	3251	24	.	.	.
9937	3252	1	When	when	WRB
9937	3252	2	cooked	cook	VBN
9937	3252	3	in	in	IN
9937	3252	4	this	this	DT
9937	3252	5	way	way	NN
9937	3252	6	,	,	,
9937	3252	7	they	-PRON-	PRP
9937	3252	8	may	may	MD
9937	3252	9	be	be	VB
9937	3252	10	served	serve	VBN
9937	3252	11	with	with	IN
9937	3252	12	the	the	DT
9937	3252	13	poultry	poultry	NN
9937	3252	14	,	,	,
9937	3252	15	for	for	IN
9937	3252	16	to	to	IN
9937	3252	17	many	many	JJ
9937	3252	18	persons	person	NNS
9937	3252	19	they	-PRON-	PRP
9937	3252	20	are	be	VBP
9937	3252	21	very	very	RB
9937	3252	22	palatable	palatable	JJ
9937	3252	23	.	.	.
9937	3253	1	DISHES	dishes	NN
9937	3253	2	FROM	from	IN
9937	3253	3	LEFT	left	NN
9937	3253	4	-	-	HYPH
9937	3253	5	OVER	over	NN
9937	3253	6	POULTRY	POULTRY	NNP
9937	3253	7	72	72	CD
9937	3253	8	.	.	.
9937	3254	1	Left	leave	VBN
9937	3254	2	-	-	HYPH
9937	3254	3	over	over	RP
9937	3254	4	poultry	poultry	NN
9937	3254	5	of	of	IN
9937	3254	6	any	any	DT
9937	3254	7	kind	kind	NN
9937	3254	8	is	be	VBZ
9937	3254	9	too	too	RB
9937	3254	10	valuable	valuable	JJ
9937	3254	11	to	to	TO
9937	3254	12	be	be	VB
9937	3254	13	wasted	waste	VBN
9937	3254	14	,	,	,
9937	3254	15	but	but	CC
9937	3254	16	even	even	RB
9937	3254	17	if	if	IN
9937	3254	18	this	this	DT
9937	3254	19	were	be	VBD
9937	3254	20	not	not	RB
9937	3254	21	so	so	RB
9937	3254	22	there	there	EX
9937	3254	23	are	be	VBP
9937	3254	24	so	so	RB
9937	3254	25	many	many	JJ
9937	3254	26	practical	practical	JJ
9937	3254	27	ways	way	NNS
9937	3254	28	in	in	IN
9937	3254	29	which	which	WDT
9937	3254	30	such	such	JJ
9937	3254	31	left	left	JJ
9937	3254	32	-	-	HYPH
9937	3254	33	overs	over	NNS
9937	3254	34	may	may	MD
9937	3254	35	be	be	VB
9937	3254	36	used	use	VBN
9937	3254	37	to	to	TO
9937	3254	38	advantage	advantage	VB
9937	3254	39	that	that	IN
9937	3254	40	it	-PRON-	PRP
9937	3254	41	would	would	MD
9937	3254	42	be	be	VB
9937	3254	43	the	the	DT
9937	3254	44	height	height	NN
9937	3254	45	of	of	IN
9937	3254	46	extravagance	extravagance	NN
9937	3254	47	not	not	RB
9937	3254	48	to	to	TO
9937	3254	49	utilize	utilize	VB
9937	3254	50	them	-PRON-	PRP
9937	3254	51	.	.	.
9937	3255	1	The	the	DT
9937	3255	2	bones	bone	NNS
9937	3255	3	that	that	WDT
9937	3255	4	remain	remain	VBP
9937	3255	5	from	from	IN
9937	3255	6	roast	roast	NN
9937	3255	7	fowl	fowl	NN
9937	3255	8	after	after	IN
9937	3255	9	carving	carve	VBG
9937	3255	10	are	be	VBP
9937	3255	11	especially	especially	RB
9937	3255	12	good	good	JJ
9937	3255	13	for	for	IN
9937	3255	14	soup	soup	NN
9937	3255	15	making	making	NN
9937	3255	16	,	,	,
9937	3255	17	as	as	IN
9937	3255	18	they	-PRON-	PRP
9937	3255	19	will	will	MD
9937	3255	20	yield	yield	VB
9937	3255	21	quite	quite	PDT
9937	3255	22	a	a	DT
9937	3255	23	quantity	quantity	NN
9937	3255	24	of	of	IN
9937	3255	25	flavor	flavor	NN
9937	3255	26	when	when	WRB
9937	3255	27	they	-PRON-	PRP
9937	3255	28	are	be	VBP
9937	3255	29	thoroughly	thoroughly	RB
9937	3255	30	cooked	cook	VBN
9937	3255	31	.	.	.
9937	3256	1	If	if	IN
9937	3256	2	sufficient	sufficient	JJ
9937	3256	3	meat	meat	NN
9937	3256	4	remains	remain	VBZ
9937	3256	5	on	on	IN
9937	3256	6	the	the	DT
9937	3256	7	carcass	carcass	NN
9937	3256	8	to	to	TO
9937	3256	9	permit	permit	VB
9937	3256	10	of	of	IN
9937	3256	11	slicing	slicing	NN
9937	3256	12	,	,	,
9937	3256	13	such	such	JJ
9937	3256	14	meat	meat	NN
9937	3256	15	may	may	MD
9937	3256	16	be	be	VB
9937	3256	17	served	serve	VBN
9937	3256	18	cold	cold	JJ
9937	3256	19	.	.	.
9937	3257	1	However	however	RB
9937	3257	2	,	,	,
9937	3257	3	if	if	IN
9937	3257	4	merely	merely	RB
9937	3257	5	small	small	JJ
9937	3257	6	pieces	piece	NNS
9937	3257	7	are	be	VBP
9937	3257	8	left	leave	VBN
9937	3257	9	or	or	CC
9937	3257	10	if	if	IN
9937	3257	11	fried	fry	VBN
9937	3257	12	or	or	CC
9937	3257	13	broiled	broil	VBD
9937	3257	14	poultry	poultry	NN
9937	3257	15	remains	remain	VBZ
9937	3257	16	,	,	,
9937	3257	17	it	-PRON-	PRP
9937	3257	18	will	will	MD
9937	3257	19	be	be	VB
9937	3257	20	advisable	advisable	JJ
9937	3257	21	to	to	TO
9937	3257	22	make	make	VB
9937	3257	23	some	some	DT
9937	3257	24	other	other	JJ
9937	3257	25	use	use	NN
9937	3257	26	of	of	IN
9937	3257	27	these	these	DT
9937	3257	28	left	left	JJ
9937	3257	29	-	-	HYPH
9937	3257	30	overs	over	NNS
9937	3257	31	.	.	.
9937	3258	1	It	-PRON-	PRP
9937	3258	2	is	be	VBZ
9937	3258	3	often	often	RB
9937	3258	4	possible	possible	JJ
9937	3258	5	for	for	IN
9937	3258	6	the	the	DT
9937	3258	7	ingenious	ingenious	JJ
9937	3258	8	housewife	housewife	NN
9937	3258	9	to	to	TO
9937	3258	10	add	add	VB
9937	3258	11	other	other	JJ
9937	3258	12	foods	food	NNS
9937	3258	13	to	to	IN
9937	3258	14	them	-PRON-	PRP
9937	3258	15	so	so	IN
9937	3258	16	as	as	IN
9937	3258	17	to	to	TO
9937	3258	18	increase	increase	VB
9937	3258	19	the	the	DT
9937	3258	20	quantity	quantity	NN
9937	3258	21	and	and	CC
9937	3258	22	thus	thus	RB
9937	3258	23	make	make	VB
9937	3258	24	them	-PRON-	PRP
9937	3258	25	serve	serve	VB
9937	3258	26	more	more	RBR
9937	3258	27	.	.	.
9937	3259	1	For	for	IN
9937	3259	2	example	example	NN
9937	3259	3	,	,	,
9937	3259	4	a	a	DT
9937	3259	5	small	small	JJ
9937	3259	6	quantity	quantity	NN
9937	3259	7	of	of	IN
9937	3259	8	pork	pork	NN
9937	3259	9	or	or	CC
9937	3259	10	veal	veal	NN
9937	3259	11	may	may	MD
9937	3259	12	be	be	VB
9937	3259	13	satisfactorily	satisfactorily	RB
9937	3259	14	used	use	VBN
9937	3259	15	with	with	IN
9937	3259	16	chicken	chicken	NN
9937	3259	17	,	,	,
9937	3259	18	as	as	IN
9937	3259	19	may	may	MD
9937	3259	20	also	also	RB
9937	3259	21	pieces	piece	NNS
9937	3259	22	of	of	IN
9937	3259	23	hard	hard	RB
9937	3259	24	-	-	HYPH
9937	3259	25	cooked	cook	VBN
9937	3259	26	eggs	egg	NNS
9937	3259	27	,	,	,
9937	3259	28	celery	celery	NN
9937	3259	29	,	,	,
9937	3259	30	mushrooms	mushroom	NNS
9937	3259	31	,	,	,
9937	3259	32	etc	etc	FW
9937	3259	33	.	.	.
9937	3260	1	In	in	IN
9937	3260	2	fact	fact	NN
9937	3260	3	,	,	,
9937	3260	4	salads	salad	NNS
9937	3260	5	may	may	MD
9937	3260	6	be	be	VB
9937	3260	7	made	make	VBN
9937	3260	8	by	by	IN
9937	3260	9	combining	combine	VBG
9937	3260	10	such	such	JJ
9937	3260	11	ingredients	ingredient	NNS
9937	3260	12	and	and	CC
9937	3260	13	salad	salad	NN
9937	3260	14	dressings	dressing	NNS
9937	3260	15	.	.	.
9937	3261	1	To	to	TO
9937	3261	2	show	show	VB
9937	3261	3	the	the	DT
9937	3261	4	use	use	NN
9937	3261	5	of	of	IN
9937	3261	6	left	left	JJ
9937	3261	7	-	-	HYPH
9937	3261	8	overs	over	NNS
9937	3261	9	still	still	RB
9937	3261	10	further	far	RBR
9937	3261	11	,	,	,
9937	3261	12	there	there	EX
9937	3261	13	are	be	VBP
9937	3261	14	here	here	RB
9937	3261	15	given	give	VBN
9937	3261	16	a	a	DT
9937	3261	17	number	number	NN
9937	3261	18	of	of	IN
9937	3261	19	recipes	recipe	NNS
9937	3261	20	that	that	WDT
9937	3261	21	may	may	MD
9937	3261	22	well	well	RB
9937	3261	23	be	be	VB
9937	3261	24	used	use	VBN
9937	3261	25	.	.	.
9937	3262	1	73	73	CD
9937	3262	2	.	.	.
9937	3263	1	Chicken	chicken	NN
9937	3263	2	Salad.--A	salad.--a	NN
9937	3263	3	common	common	JJ
9937	3263	4	way	way	NN
9937	3263	5	in	in	IN
9937	3263	6	which	which	WDT
9937	3263	7	to	to	TO
9937	3263	8	utilize	utilize	VB
9937	3263	9	left	leave	VBN
9937	3263	10	-	-	HYPH
9937	3263	11	over	over	RP
9937	3263	12	chicken	chicken	NN
9937	3263	13	is	be	VBZ
9937	3263	14	in	in	IN
9937	3263	15	chicken	chicken	NN
9937	3263	16	salad	salad	NN
9937	3263	17	.	.	.
9937	3264	1	Such	such	JJ
9937	3264	2	salad	salad	NN
9937	3264	3	may	may	MD
9937	3264	4	be	be	VB
9937	3264	5	served	serve	VBN
9937	3264	6	to	to	TO
9937	3264	7	advantage	advantage	VB
9937	3264	8	for	for	IN
9937	3264	9	luncheons	luncheon	NNS
9937	3264	10	and	and	CC
9937	3264	11	other	other	JJ
9937	3264	12	light	light	JJ
9937	3264	13	meals	meal	NNS
9937	3264	14	.	.	.
9937	3265	1	CHICKEN	CHICKEN	NNS
9937	3265	2	SALAD	SALAD	NNP
9937	3265	3	2	2	CD
9937	3265	4	c.	c.	NN
9937	3265	5	cold	cold	JJ
9937	3265	6	diced	dice	VBN
9937	3265	7	chicken	chicken	NN
9937	3265	8	1	1	CD
9937	3265	9	c.	c.	NN
9937	3265	10	chopped	chopped	JJ
9937	3265	11	celery	celery	NN
9937	3265	12	1	1	CD
9937	3265	13	small	small	JJ
9937	3265	14	onion	onion	NN
9937	3265	15	,	,	,
9937	3265	16	chopped	chop	VBD
9937	3265	17	Salad	Salad	NNP
9937	3265	18	dressing	dress	VBG
9937	3265	19	2	2	CD
9937	3265	20	hard	hard	RB
9937	3265	21	-	-	HYPH
9937	3265	22	cooked	cook	VBN
9937	3265	23	eggs	egg	NNS
9937	3265	24	Mix	mix	VB
9937	3265	25	the	the	DT
9937	3265	26	meat	meat	NN
9937	3265	27	with	with	IN
9937	3265	28	the	the	DT
9937	3265	29	chopped	chop	VBN
9937	3265	30	celery	celery	NN
9937	3265	31	and	and	CC
9937	3265	32	onion	onion	NN
9937	3265	33	.	.	.
9937	3266	1	Marinate	Marinate	NNP
9937	3266	2	with	with	IN
9937	3266	3	well	well	RB
9937	3266	4	-	-	HYPH
9937	3266	5	seasoned	season	VBN
9937	3266	6	vinegar	vinegar	NN
9937	3266	7	or	or	CC
9937	3266	8	a	a	DT
9937	3266	9	little	little	JJ
9937	3266	10	lemon	lemon	NN
9937	3266	11	juice	juice	NN
9937	3266	12	.	.	.
9937	3267	1	French	french	JJ
9937	3267	2	dressing	dressing	NN
9937	3267	3	may	may	MD
9937	3267	4	be	be	VB
9937	3267	5	used	use	VBN
9937	3267	6	for	for	IN
9937	3267	7	this	this	DT
9937	3267	8	if	if	IN
9937	3267	9	oil	oil	NN
9937	3267	10	is	be	VBZ
9937	3267	11	desired	desire	VBN
9937	3267	12	.	.	.
9937	3268	1	Just	just	RB
9937	3268	2	before	before	IN
9937	3268	3	serving	serve	VBG
9937	3268	4	pour	pour	NN
9937	3268	5	off	off	RP
9937	3268	6	any	any	DT
9937	3268	7	excess	excess	JJ
9937	3268	8	liquid	liquid	NN
9937	3268	9	.	.	.
9937	3269	1	Add	add	VB
9937	3269	2	any	any	DT
9937	3269	3	desired	desire	VBN
9937	3269	4	salad	salad	NN
9937	3269	5	dressing	dressing	NN
9937	3269	6	.	.	.
9937	3270	1	Heap	heap	VB
9937	3270	2	the	the	DT
9937	3270	3	salad	salad	NN
9937	3270	4	on	on	IN
9937	3270	5	lettuce	lettuce	NN
9937	3270	6	leaves	leave	NNS
9937	3270	7	and	and	CC
9937	3270	8	garnish	garnish	VBP
9937	3270	9	with	with	IN
9937	3270	10	slices	slice	NNS
9937	3270	11	of	of	IN
9937	3270	12	the	the	DT
9937	3270	13	hard	hard	RB
9937	3270	14	-	-	HYPH
9937	3270	15	cooked	cook	VBN
9937	3270	16	eggs	egg	NNS
9937	3270	17	.	.	.
9937	3271	1	74	74	CD
9937	3271	2	.	.	.
9937	3272	1	Chicken	Chicken	NNP
9937	3272	2	á	á	NNP
9937	3272	3	la	la	NNP
9937	3272	4	King.--Chicken	King.--Chicken	NNP
9937	3272	5	à	à	NNP
9937	3272	6	la	la	NNP
9937	3272	7	king	king	NN
9937	3272	8	is	be	VBZ
9937	3272	9	not	not	RB
9937	3272	10	necessarily	necessarily	RB
9937	3272	11	a	a	DT
9937	3272	12	left	left	JJ
9937	3272	13	-	-	HYPH
9937	3272	14	over	over	RP
9937	3272	15	dish	dish	NN
9937	3272	16	,	,	,
9937	3272	17	for	for	IN
9937	3272	18	it	-PRON-	PRP
9937	3272	19	may	may	MD
9937	3272	20	be	be	VB
9937	3272	21	made	make	VBN
9937	3272	22	from	from	IN
9937	3272	23	either	either	CC
9937	3272	24	left	leave	VBN
9937	3272	25	-	-	HYPH
9937	3272	26	over	over	RP
9937	3272	27	chicken	chicken	NN
9937	3272	28	or	or	CC
9937	3272	29	,	,	,
9937	3272	30	if	if	IN
9937	3272	31	desired	desire	VBN
9937	3272	32	,	,	,
9937	3272	33	chicken	chicken	NN
9937	3272	34	cooked	cook	VBN
9937	3272	35	especially	especially	RB
9937	3272	36	for	for	IN
9937	3272	37	it	-PRON-	PRP
9937	3272	38	.	.	.
9937	3273	1	It	-PRON-	PRP
9937	3273	2	makes	make	VBZ
9937	3273	3	an	an	DT
9937	3273	4	excellent	excellent	JJ
9937	3273	5	dish	dish	NN
9937	3273	6	to	to	TO
9937	3273	7	prepare	prepare	VB
9937	3273	8	in	in	IN
9937	3273	9	a	a	DT
9937	3273	10	chafing	chafe	VBG
9937	3273	11	dish	dish	NN
9937	3273	12	,	,	,
9937	3273	13	but	but	CC
9937	3273	14	it	-PRON-	PRP
9937	3273	15	may	may	MD
9937	3273	16	be	be	VB
9937	3273	17	conveniently	conveniently	RB
9937	3273	18	prepared	prepare	VBN
9937	3273	19	in	in	IN
9937	3273	20	a	a	DT
9937	3273	21	saucepan	saucepan	NN
9937	3273	22	on	on	IN
9937	3273	23	the	the	DT
9937	3273	24	fire	fire	NN
9937	3273	25	and	and	CC
9937	3273	26	served	serve	VBD
9937	3273	27	in	in	IN
9937	3273	28	any	any	DT
9937	3273	29	desirable	desirable	JJ
9937	3273	30	way	way	NN
9937	3273	31	.	.	.
9937	3274	1	CHICKEN	CHICKEN	NNP
9937	3274	2	À	À	NNP
9937	3274	3	LA	LA	NNP
9937	3274	4	KING	KING	NNP
9937	3274	5	3	3	CD
9937	3274	6	Tb	Tb	NNP
9937	3274	7	.	.	.
9937	3275	1	fat	fat	NNP
9937	3275	2	(	(	-LRB-
9937	3275	3	butter	butter	NN
9937	3275	4	or	or	CC
9937	3275	5	bacon	bacon	NN
9937	3275	6	fat	fat	NN
9937	3275	7	or	or	CC
9937	3275	8	part	part	NN
9937	3275	9	of	of	IN
9937	3275	10	each	each	DT
9937	3275	11	)	)	-RRB-
9937	3275	12	2	2	CD
9937	3275	13	Tb	tb	NN
9937	3275	14	.	.	.
9937	3276	1	flour	flour	NN
9937	3276	2	3/4	3/4	CD
9937	3276	3	c.	c.	NN
9937	3276	4	chicken	chicken	NNP
9937	3276	5	stock	stock	NN
9937	3276	6	1	1	CD
9937	3276	7	c.	c.	NN
9937	3276	8	milk	milk	NN
9937	3276	9	or	or	CC
9937	3276	10	thin	thin	JJ
9937	3276	11	cream	cream	NN
9937	3276	12	1	1	CD
9937	3276	13	tsp	tsp	NN
9937	3276	14	.	.	.
9937	3277	1	salt	salt	NN
9937	3277	2	1/2	1/2	CD
9937	3277	3	c.	c.	NN
9937	3277	4	mushrooms	mushroom	NNS
9937	3277	5	1/4	1/4	CD
9937	3277	6	c.	c.	NNP
9937	3277	7	canned	can	VBN
9937	3277	8	pimiento	pimiento	NNP
9937	3277	9	1	1	CD
9937	3277	10	-	-	SYM
9937	3277	11	1/2	1/2	CD
9937	3277	12	c.	c.	NN
9937	3277	13	cold	cold	JJ
9937	3277	14	chicken	chicken	NN
9937	3277	15	2	2	CD
9937	3277	16	eggs	egg	NNS
9937	3277	17	Melt	melt	VB
9937	3277	18	the	the	DT
9937	3277	19	fat	fat	NN
9937	3277	20	in	in	IN
9937	3277	21	a	a	DT
9937	3277	22	saucepan	saucepan	NN
9937	3277	23	,	,	,
9937	3277	24	add	add	VB
9937	3277	25	the	the	DT
9937	3277	26	flour	flour	NN
9937	3277	27	,	,	,
9937	3277	28	and	and	CC
9937	3277	29	stir	stir	VB
9937	3277	30	until	until	IN
9937	3277	31	well	well	RB
9937	3277	32	mixed	mixed	JJ
9937	3277	33	.	.	.
9937	3278	1	Heat	heat	VB
9937	3278	2	the	the	DT
9937	3278	3	stock	stock	NN
9937	3278	4	and	and	CC
9937	3278	5	the	the	DT
9937	3278	6	milk	milk	NN
9937	3278	7	or	or	CC
9937	3278	8	cream	cream	NN
9937	3278	9	,	,	,
9937	3278	10	pour	pour	VB
9937	3278	11	this	this	DT
9937	3278	12	into	into	IN
9937	3278	13	the	the	DT
9937	3278	14	mixture	mixture	NN
9937	3278	15	,	,	,
9937	3278	16	stir	stir	VB
9937	3278	17	rapidly	rapidly	RB
9937	3278	18	,	,	,
9937	3278	19	and	and	CC
9937	3278	20	bring	bring	VB
9937	3278	21	to	to	IN
9937	3278	22	boiling	boiling	NN
9937	3278	23	point	point	NN
9937	3278	24	.	.	.
9937	3279	1	Add	add	VB
9937	3279	2	the	the	DT
9937	3279	3	salt	salt	NN
9937	3279	4	and	and	CC
9937	3279	5	the	the	DT
9937	3279	6	mushrooms	mushroom	NNS
9937	3279	7	,	,	,
9937	3279	8	pimientoes	pimientoe	NNS
9937	3279	9	,	,	,
9937	3279	10	and	and	CC
9937	3279	11	cold	cold	JJ
9937	3279	12	chicken	chicken	NN
9937	3279	13	cut	cut	NN
9937	3279	14	into	into	IN
9937	3279	15	pieces	piece	NNS
9937	3279	16	1/2	1/2	CD
9937	3279	17	to	to	TO
9937	3279	18	1	1	CD
9937	3279	19	inch	inch	NN
9937	3279	20	long	long	RB
9937	3279	21	,	,	,
9937	3279	22	allow	allow	VB
9937	3279	23	the	the	DT
9937	3279	24	mixture	mixture	NN
9937	3279	25	to	to	TO
9937	3279	26	come	come	VB
9937	3279	27	to	to	IN
9937	3279	28	the	the	DT
9937	3279	29	boiling	boiling	NN
9937	3279	30	point	point	NN
9937	3279	31	again	again	RB
9937	3279	32	,	,	,
9937	3279	33	and	and	CC
9937	3279	34	add	add	VB
9937	3279	35	the	the	DT
9937	3279	36	slightly	slightly	RB
9937	3279	37	beaten	beat	VBN
9937	3279	38	eggs	egg	NNS
9937	3279	39	.	.	.
9937	3280	1	Remove	remove	VB
9937	3280	2	from	from	IN
9937	3280	3	the	the	DT
9937	3280	4	fire	fire	NN
9937	3280	5	at	at	IN
9937	3280	6	once	once	RB
9937	3280	7	to	to	TO
9937	3280	8	prevent	prevent	VB
9937	3280	9	the	the	DT
9937	3280	10	egg	egg	NN
9937	3280	11	from	from	IN
9937	3280	12	curdling	curdle	VBG
9937	3280	13	.	.	.
9937	3281	1	Serve	serve	VB
9937	3281	2	over	over	IN
9937	3281	3	pieces	piece	NNS
9937	3281	4	of	of	IN
9937	3281	5	fresh	fresh	JJ
9937	3281	6	toast	toast	NN
9937	3281	7	and	and	CC
9937	3281	8	sprinkle	sprinkle	VB
9937	3281	9	with	with	IN
9937	3281	10	paprika	paprika	NNP
9937	3281	11	.	.	.
9937	3282	1	75	75	CD
9937	3282	2	.	.	.
9937	3283	1	Chicken	chicken	NN
9937	3283	2	Croquettes.--Left	Croquettes.--Left	VBN
9937	3283	3	-	-	HYPH
9937	3283	4	over	over	RP
9937	3283	5	chicken	chicken	NN
9937	3283	6	may	may	MD
9937	3283	7	be	be	VB
9937	3283	8	used	use	VBN
9937	3283	9	to	to	TO
9937	3283	10	advantage	advantage	VB
9937	3283	11	for	for	IN
9937	3283	12	croquettes	croquette	NNS
9937	3283	13	made	make	VBN
9937	3283	14	according	accord	VBG
9937	3283	15	to	to	IN
9937	3283	16	the	the	DT
9937	3283	17	following	following	JJ
9937	3283	18	recipe	recipe	NN
9937	3283	19	.	.	.
9937	3284	1	When	when	WRB
9937	3284	2	the	the	DT
9937	3284	3	ingredients	ingredient	NNS
9937	3284	4	listed	list	VBN
9937	3284	5	are	be	VBP
9937	3284	6	combined	combine	VBN
9937	3284	7	with	with	IN
9937	3284	8	chicken	chicken	NN
9937	3284	9	,	,	,
9937	3284	10	an	an	DT
9937	3284	11	especially	especially	RB
9937	3284	12	agreeable	agreeable	JJ
9937	3284	13	food	food	NN
9937	3284	14	will	will	MD
9937	3284	15	be	be	VB
9937	3284	16	the	the	DT
9937	3284	17	result	result	NN
9937	3284	18	.	.	.
9937	3285	1	If	if	IN
9937	3285	2	there	there	EX
9937	3285	3	is	be	VBZ
9937	3285	4	not	not	RB
9937	3285	5	sufficient	sufficient	JJ
9937	3285	6	cold	cold	JJ
9937	3285	7	chicken	chicken	NN
9937	3285	8	to	to	TO
9937	3285	9	meet	meet	VB
9937	3285	10	the	the	DT
9937	3285	11	requirements	requirement	NNS
9937	3285	12	,	,	,
9937	3285	13	a	a	DT
9937	3285	14	small	small	JJ
9937	3285	15	quantity	quantity	NN
9937	3285	16	of	of	IN
9937	3285	17	cold	cold	JJ
9937	3285	18	veal	veal	NN
9937	3285	19	or	or	CC
9937	3285	20	pork	pork	NN
9937	3285	21	may	may	MD
9937	3285	22	be	be	VB
9937	3285	23	chopped	chop	VBN
9937	3285	24	with	with	IN
9937	3285	25	the	the	DT
9937	3285	26	chicken	chicken	NN
9937	3285	27	.	.	.
9937	3286	1	CHICKEN	CHICKEN	NNS
9937	3286	2	CROQUETTES	CROQUETTES	NNPS
9937	3286	3	3	3	CD
9937	3286	4	Tb	tb	NN
9937	3286	5	.	.	.
9937	3287	1	fat	fat	NNP
9937	3287	2	1/4	1/4	CD
9937	3287	3	c.	c.	NN
9937	3287	4	flour	flour	NN
9937	3287	5	1	1	CD
9937	3287	6	tsp	tsp	NN
9937	3287	7	.	.	.
9937	3288	1	salt	salt	NN
9937	3288	2	1/8	1/8	CD
9937	3288	3	tsp	tsp	NN
9937	3288	4	.	.	.
9937	3289	1	pepper	pepper	NN
9937	3289	2	1/4	1/4	CD
9937	3289	3	tsp	tsp	NN
9937	3289	4	.	.	.
9937	3290	1	paprika	paprika	NNP
9937	3290	2	1	1	CD
9937	3290	3	c.	c.	NN
9937	3290	4	chicken	chicken	NNP
9937	3290	5	stock	stock	NN
9937	3290	6	or	or	CC
9937	3290	7	cream	cream	NN
9937	3290	8	2	2	CD
9937	3290	9	c.	c.	NN
9937	3290	10	cold	cold	JJ
9937	3290	11	chicken	chicken	NN
9937	3290	12	,	,	,
9937	3290	13	chopped	chop	VBD
9937	3290	14	1/4	1/4	CD
9937	3290	15	.	.	.
9937	3291	1	mushrooms	mushroom	NNS
9937	3291	2	,	,	,
9937	3291	3	chopped	chop	VBD
9937	3291	4	1	1	CD
9937	3291	5	tsp	tsp	NN
9937	3291	6	.	.	.
9937	3292	1	parsley	parsley	NNP
9937	3292	2	,	,	,
9937	3292	3	chopped	chop	VBD
9937	3292	4	1	1	CD
9937	3292	5	egg	egg	NN
9937	3292	6	Fine	fine	JJ
9937	3292	7	bread	bread	NN
9937	3292	8	crumbs	crumb	VBZ
9937	3292	9	Melt	Melt	NNP
9937	3292	10	the	the	DT
9937	3292	11	fat	fat	NN
9937	3292	12	in	in	IN
9937	3292	13	a	a	DT
9937	3292	14	saucepan	saucepan	NN
9937	3292	15	,	,	,
9937	3292	16	add	add	VB
9937	3292	17	the	the	DT
9937	3292	18	flour	flour	NN
9937	3292	19	,	,	,
9937	3292	20	and	and	CC
9937	3292	21	stir	stir	VB
9937	3292	22	until	until	IN
9937	3292	23	well	well	RB
9937	3292	24	blended	blend	VBN
9937	3292	25	.	.	.
9937	3293	1	Add	add	VB
9937	3293	2	the	the	DT
9937	3293	3	salt	salt	NN
9937	3293	4	,	,	,
9937	3293	5	pepper	pepper	NN
9937	3293	6	,	,	,
9937	3293	7	and	and	CC
9937	3293	8	paprika	paprika	NNP
9937	3293	9	.	.	.
9937	3294	1	Heat	heat	VB
9937	3294	2	the	the	DT
9937	3294	3	stock	stock	NN
9937	3294	4	or	or	CC
9937	3294	5	cream	cream	NN
9937	3294	6	and	and	CC
9937	3294	7	add	add	VB
9937	3294	8	to	to	IN
9937	3294	9	the	the	DT
9937	3294	10	mixture	mixture	NN
9937	3294	11	in	in	IN
9937	3294	12	the	the	DT
9937	3294	13	saucepan	saucepan	NN
9937	3294	14	.	.	.
9937	3295	1	Stir	stir	VB
9937	3295	2	constantly	constantly	RB
9937	3295	3	until	until	IN
9937	3295	4	the	the	DT
9937	3295	5	sauce	sauce	NN
9937	3295	6	is	be	VBZ
9937	3295	7	completely	completely	RB
9937	3295	8	thickened	thicken	VBN
9937	3295	9	.	.	.
9937	3296	1	Then	then	RB
9937	3296	2	add	add	VB
9937	3296	3	the	the	DT
9937	3296	4	chopped	chop	VBN
9937	3296	5	chicken	chicken	NN
9937	3296	6	,	,	,
9937	3296	7	mushrooms	mushroom	NNS
9937	3296	8	,	,	,
9937	3296	9	and	and	CC
9937	3296	10	parsley	parsley	NNP
9937	3296	11	.	.	.
9937	3297	1	When	when	WRB
9937	3297	2	cold	cold	JJ
9937	3297	3	,	,	,
9937	3297	4	shape	shape	VBP
9937	3297	5	into	into	IN
9937	3297	6	oblong	oblong	JJ
9937	3297	7	croquettes	croquette	NNS
9937	3297	8	,	,	,
9937	3297	9	roll	roll	VB
9937	3297	10	in	in	IN
9937	3297	11	the	the	DT
9937	3297	12	egg	egg	NN
9937	3297	13	,	,	,
9937	3297	14	slightly	slightly	RB
9937	3297	15	beaten	beat	VBN
9937	3297	16	,	,	,
9937	3297	17	and	and	CC
9937	3297	18	then	then	RB
9937	3297	19	in	in	IN
9937	3297	20	fine	fine	JJ
9937	3297	21	crumbs	crumb	NNS
9937	3297	22	.	.	.
9937	3298	1	Fry	fry	NN
9937	3298	2	in	in	IN
9937	3298	3	deep	deep	JJ
9937	3298	4	fat	fat	NN
9937	3298	5	until	until	IN
9937	3298	6	brown	brown	NNP
9937	3298	7	.	.	.
9937	3299	1	Serve	serve	VB
9937	3299	2	with	with	IN
9937	3299	3	a	a	DT
9937	3299	4	garnish	garnish	NN
9937	3299	5	or	or	CC
9937	3299	6	some	some	DT
9937	3299	7	vegetable	vegetable	NN
9937	3299	8	,	,	,
9937	3299	9	such	such	JJ
9937	3299	10	as	as	IN
9937	3299	11	peas	pea	NNS
9937	3299	12	,	,	,
9937	3299	13	diced	dice	VBN
9937	3299	14	carrots	carrot	NNS
9937	3299	15	,	,	,
9937	3299	16	or	or	CC
9937	3299	17	small	small	JJ
9937	3299	18	pieces	piece	NNS
9937	3299	19	of	of	IN
9937	3299	20	cauliflower	cauliflower	NN
9937	3299	21	,	,	,
9937	3299	22	as	as	RB
9937	3299	23	well	well	RB
9937	3299	24	as	as	IN
9937	3299	25	with	with	IN
9937	3299	26	left	leave	VBN
9937	3299	27	-	-	HYPH
9937	3299	28	over	over	RP
9937	3299	29	chicken	chicken	NN
9937	3299	30	gravy	gravy	NN
9937	3299	31	or	or	CC
9937	3299	32	well	well	RB
9937	3299	33	-	-	HYPH
9937	3299	34	seasoned	season	VBN
9937	3299	35	white	white	JJ
9937	3299	36	sauce	sauce	NN
9937	3299	37	.	.	.
9937	3300	1	76	76	CD
9937	3300	2	.	.	.
9937	3301	1	TURKEY	TURKEY	NNP
9937	3301	2	HASH.--Possibly	hash.--possibly	RB
9937	3301	3	the	the	DT
9937	3301	4	simplest	simple	JJS
9937	3301	5	way	way	NN
9937	3301	6	in	in	IN
9937	3301	7	which	which	WDT
9937	3301	8	to	to	TO
9937	3301	9	utilize	utilize	VB
9937	3301	10	left	leave	VBN
9937	3301	11	-	-	HYPH
9937	3301	12	over	over	RP
9937	3301	13	turkey	turkey	NNP
9937	3301	14	meat	meat	NN
9937	3301	15	is	be	VBZ
9937	3301	16	to	to	TO
9937	3301	17	make	make	VB
9937	3301	18	it	-PRON-	PRP
9937	3301	19	up	up	RP
9937	3301	20	into	into	IN
9937	3301	21	hash	hash	NN
9937	3301	22	.	.	.
9937	3302	1	Such	such	PDT
9937	3302	2	a	a	DT
9937	3302	3	dish	dish	NN
9937	3302	4	may	may	MD
9937	3302	5	be	be	VB
9937	3302	6	used	use	VBN
9937	3302	7	for	for	IN
9937	3302	8	almost	almost	RB
9937	3302	9	any	any	DT
9937	3302	10	meal	meal	NN
9937	3302	11	,	,	,
9937	3302	12	and	and	CC
9937	3302	13	when	when	WRB
9937	3302	14	made	make	VBN
9937	3302	15	according	accord	VBG
9937	3302	16	to	to	IN
9937	3302	17	the	the	DT
9937	3302	18	recipe	recipe	NN
9937	3302	19	here	here	RB
9937	3302	20	given	give	VBN
9937	3302	21	it	-PRON-	PRP
9937	3302	22	will	will	MD
9937	3302	23	suit	suit	VB
9937	3302	24	the	the	DT
9937	3302	25	taste	taste	NN
9937	3302	26	of	of	IN
9937	3302	27	nearly	nearly	RB
9937	3302	28	every	every	DT
9937	3302	29	person	person	NN
9937	3302	30	.	.	.
9937	3303	1	TURKEY	TURKEY	NNP
9937	3303	2	HASH	HASH	NNP
9937	3303	3	2	2	CD
9937	3303	4	Tb	Tb	NNP
9937	3303	5	.	.	.
9937	3304	1	butter	butter	NN
9937	3304	2	1/2	1/2	CD
9937	3304	3	c.	c.	NN
9937	3304	4	coarse	coarse	JJ
9937	3304	5	rye	rye	NN
9937	3304	6	-	-	HYPH
9937	3304	7	bread	bread	NN
9937	3304	8	crumbs	crumb	VBZ
9937	3304	9	1	1	CD
9937	3304	10	small	small	JJ
9937	3304	11	onion	onion	NN
9937	3304	12	,	,	,
9937	3304	13	sliced	slice	VBD
9937	3304	14	2	2	CD
9937	3304	15	c.	c.	NN
9937	3304	16	finely	finely	RB
9937	3304	17	chopped	chop	VBD
9937	3304	18	cold	cold	JJ
9937	3304	19	turkey	turkey	NNP
9937	3304	20	1/2	1/2	CD
9937	3304	21	c.	c.	NNP
9937	3304	22	finely	finely	RB
9937	3304	23	chopped	chop	VBD
9937	3304	24	raw	raw	JJ
9937	3304	25	potato	potato	NN
9937	3304	26	1/2	1/2	CD
9937	3304	27	tsp	tsp	NN
9937	3304	28	.	.	.
9937	3305	1	salt	salt	NN
9937	3305	2	1/8	1/8	CD
9937	3305	3	tsp	tsp	NN
9937	3305	4	.	.	.
9937	3306	1	pepper	pepper	NN
9937	3306	2	1	1	CD
9937	3306	3	pt	pt	NN
9937	3306	4	.	.	.
9937	3307	1	milk	milk	NN
9937	3307	2	Melt	Melt	NNP
9937	3307	3	the	the	DT
9937	3307	4	butter	butter	NN
9937	3307	5	in	in	IN
9937	3307	6	a	a	DT
9937	3307	7	saucepan	saucepan	NN
9937	3307	8	.	.	.
9937	3308	1	When	when	WRB
9937	3308	2	brown	brown	JJ
9937	3308	3	,	,	,
9937	3308	4	add	add	VBP
9937	3308	5	to	to	IN
9937	3308	6	it	-PRON-	PRP
9937	3308	7	the	the	DT
9937	3308	8	rye	rye	NN
9937	3308	9	-	-	HYPH
9937	3308	10	bread	bread	NN
9937	3308	11	crumbs	crumb	NNS
9937	3308	12	and	and	CC
9937	3308	13	mix	mix	VB
9937	3308	14	well	well	RB
9937	3308	15	.	.	.
9937	3309	1	Then	then	RB
9937	3309	2	add	add	VB
9937	3309	3	the	the	DT
9937	3309	4	sliced	sliced	JJ
9937	3309	5	onion	onion	NN
9937	3309	6	,	,	,
9937	3309	7	chopped	chop	VBD
9937	3309	8	turkey	turkey	NNP
9937	3309	9	,	,	,
9937	3309	10	potato	potato	NN
9937	3309	11	,	,	,
9937	3309	12	salt	salt	NN
9937	3309	13	,	,	,
9937	3309	14	and	and	CC
9937	3309	15	pepper	pepper	NN
9937	3309	16	.	.	.
9937	3310	1	Cook	cook	VB
9937	3310	2	for	for	IN
9937	3310	3	a	a	DT
9937	3310	4	short	short	JJ
9937	3310	5	time	time	NN
9937	3310	6	on	on	IN
9937	3310	7	top	top	NN
9937	3310	8	of	of	IN
9937	3310	9	the	the	DT
9937	3310	10	stove	stove	NN
9937	3310	11	,	,	,
9937	3310	12	stirring	stir	VBG
9937	3310	13	frequently	frequently	RB
9937	3310	14	to	to	TO
9937	3310	15	prevent	prevent	VB
9937	3310	16	burning	burning	NN
9937	3310	17	.	.	.
9937	3311	1	Pour	pour	VB
9937	3311	2	the	the	DT
9937	3311	3	milk	milk	NN
9937	3311	4	over	over	IN
9937	3311	5	the	the	DT
9937	3311	6	whole	whole	NN
9937	3311	7	,	,	,
9937	3311	8	and	and	CC
9937	3311	9	place	place	VB
9937	3311	10	the	the	DT
9937	3311	11	pan	pan	NN
9937	3311	12	in	in	IN
9937	3311	13	the	the	DT
9937	3311	14	oven	oven	NN
9937	3311	15	or	or	CC
9937	3311	16	on	on	IN
9937	3311	17	the	the	DT
9937	3311	18	back	back	NN
9937	3311	19	of	of	IN
9937	3311	20	the	the	DT
9937	3311	21	stove	stove	NN
9937	3311	22	.	.	.
9937	3312	1	Cook	cook	VB
9937	3312	2	slowly	slowly	RB
9937	3312	3	until	until	IN
9937	3312	4	the	the	DT
9937	3312	5	milk	milk	NN
9937	3312	6	is	be	VBZ
9937	3312	7	reduced	reduce	VBN
9937	3312	8	and	and	CC
9937	3312	9	the	the	DT
9937	3312	10	hash	hash	NN
9937	3312	11	is	be	VBZ
9937	3312	12	sufficiently	sufficiently	RB
9937	3312	13	dry	dry	JJ
9937	3312	14	to	to	TO
9937	3312	15	serve	serve	VB
9937	3312	16	.	.	.
9937	3313	1	Serve	serve	VB
9937	3313	2	on	on	IN
9937	3313	3	buttered	butter	VBN
9937	3313	4	toast	toast	NN
9937	3313	5	.	.	.
9937	3314	1	77	77	CD
9937	3314	2	.	.	.
9937	3315	1	CHICKEN	CHICKEN	NNS
9937	3315	2	WITH	with	IN
9937	3315	3	RICE.--Left	rice.--left	CD
9937	3315	4	-	-	HYPH
9937	3315	5	over	over	RP
9937	3315	6	chicken	chicken	NN
9937	3315	7	may	may	MD
9937	3315	8	be	be	VB
9937	3315	9	readily	readily	RB
9937	3315	10	combined	combine	VBN
9937	3315	11	with	with	IN
9937	3315	12	rice	rice	NN
9937	3315	13	to	to	TO
9937	3315	14	make	make	VB
9937	3315	15	a	a	DT
9937	3315	16	nutritious	nutritious	JJ
9937	3315	17	dish	dish	NN
9937	3315	18	.	.	.
9937	3316	1	To	to	TO
9937	3316	2	prepare	prepare	VB
9937	3316	3	chicken	chicken	NN
9937	3316	4	with	with	IN
9937	3316	5	rice	rice	NN
9937	3316	6	,	,	,
9937	3316	7	add	add	VB
9937	3316	8	to	to	IN
9937	3316	9	left	left	NN
9937	3316	10	-	-	HYPH
9937	3316	11	over	over	RP
9937	3316	12	gravy	gravy	NN
9937	3316	13	any	any	DT
9937	3316	14	left	left	JJ
9937	3316	15	-	-	HYPH
9937	3316	16	over	over	RP
9937	3316	17	cold	cold	JJ
9937	3316	18	chicken	chicken	NN
9937	3316	19	cut	cut	NN
9937	3316	20	into	into	IN
9937	3316	21	small	small	JJ
9937	3316	22	pieces	piece	NNS
9937	3316	23	.	.	.
9937	3317	1	If	if	IN
9937	3317	2	there	there	EX
9937	3317	3	is	be	VBZ
9937	3317	4	not	not	RB
9937	3317	5	enough	enough	JJ
9937	3317	6	gravy	gravy	NN
9937	3317	7	to	to	TO
9937	3317	8	cover	cover	VB
9937	3317	9	the	the	DT
9937	3317	10	meat	meat	NN
9937	3317	11	,	,	,
9937	3317	12	add	add	VB
9937	3317	13	sufficient	sufficient	JJ
9937	3317	14	white	white	JJ
9937	3317	15	sauce	sauce	NN
9937	3317	16	;	;	:
9937	3317	17	if	if	IN
9937	3317	18	no	no	DT
9937	3317	19	gravy	gravy	NN
9937	3317	20	remains	remain	VBZ
9937	3317	21	,	,	,
9937	3317	22	use	use	VB
9937	3317	23	white	white	JJ
9937	3317	24	sauce	sauce	NN
9937	3317	25	entirely	entirely	RB
9937	3317	26	.	.	.
9937	3318	1	Heat	heat	VB
9937	3318	2	the	the	DT
9937	3318	3	chicken	chicken	NN
9937	3318	4	in	in	IN
9937	3318	5	the	the	DT
9937	3318	6	gravy	gravy	NN
9937	3318	7	or	or	CC
9937	3318	8	the	the	DT
9937	3318	9	sauce	sauce	NN
9937	3318	10	to	to	IN
9937	3318	11	the	the	DT
9937	3318	12	boiling	boiling	NN
9937	3318	13	point	point	NN
9937	3318	14	.	.	.
9937	3319	1	Then	then	RB
9937	3319	2	heap	heap	VB
9937	3319	3	a	a	DT
9937	3319	4	mound	mound	NN
9937	3319	5	of	of	IN
9937	3319	6	fresh	fresh	JJ
9937	3319	7	steamed	steamed	JJ
9937	3319	8	or	or	CC
9937	3319	9	boiled	boil	VBN
9937	3319	10	rice	rice	NN
9937	3319	11	in	in	IN
9937	3319	12	the	the	DT
9937	3319	13	center	center	NN
9937	3319	14	of	of	IN
9937	3319	15	a	a	DT
9937	3319	16	deep	deep	JJ
9937	3319	17	platter	platter	NN
9937	3319	18	or	or	CC
9937	3319	19	a	a	DT
9937	3319	20	vegetable	vegetable	NN
9937	3319	21	dish	dish	NN
9937	3319	22	and	and	CC
9937	3319	23	pour	pour	VB
9937	3319	24	the	the	DT
9937	3319	25	chicken	chicken	NN
9937	3319	26	and	and	CC
9937	3319	27	sauce	sauce	NN
9937	3319	28	over	over	IN
9937	3319	29	it	-PRON-	PRP
9937	3319	30	.	.	.
9937	3320	1	Serve	serve	VB
9937	3320	2	hot	hot	JJ
9937	3320	3	.	.	.
9937	3321	1	78	78	CD
9937	3321	2	.	.	.
9937	3322	1	Baked	Baked	NNP
9937	3322	2	Poultry	Poultry	NNP
9937	3322	3	With	with	IN
9937	3322	4	Rice.--A	Rice.--A	NNP
9937	3322	5	casserole	casserole	NN
9937	3322	6	or	or	CC
9937	3322	7	a	a	DT
9937	3322	8	baking	baking	NN
9937	3322	9	dish	dish	NN
9937	3322	10	serves	serve	VBZ
9937	3322	11	as	as	IN
9937	3322	12	a	a	DT
9937	3322	13	good	good	JJ
9937	3322	14	utensil	utensil	JJ
9937	3322	15	in	in	IN
9937	3322	16	which	which	WDT
9937	3322	17	to	to	TO
9937	3322	18	prepare	prepare	VB
9937	3322	19	a	a	DT
9937	3322	20	left	left	JJ
9937	3322	21	-	-	HYPH
9937	3322	22	over	over	RP
9937	3322	23	dish	dish	NN
9937	3322	24	of	of	IN
9937	3322	25	any	any	DT
9937	3322	26	kind	kind	NN
9937	3322	27	of	of	IN
9937	3322	28	poultry	poultry	NN
9937	3322	29	,	,	,
9937	3322	30	because	because	IN
9937	3322	31	it	-PRON-	PRP
9937	3322	32	permits	permit	VBZ
9937	3322	33	vegetables	vegetable	NNS
9937	3322	34	to	to	TO
9937	3322	35	be	be	VB
9937	3322	36	added	add	VBN
9937	3322	37	and	and	CC
9937	3322	38	cooked	cook	VBN
9937	3322	39	thoroughly	thoroughly	RB
9937	3322	40	.	.	.
9937	3323	1	Baked	baked	JJ
9937	3323	2	poultry	poultry	NN
9937	3323	3	with	with	IN
9937	3323	4	rice	rice	NN
9937	3323	5	is	be	VBZ
9937	3323	6	a	a	DT
9937	3323	7	dish	dish	NN
9937	3323	8	that	that	WDT
9937	3323	9	may	may	MD
9937	3323	10	be	be	VB
9937	3323	11	prepared	prepare	VBN
9937	3323	12	in	in	IN
9937	3323	13	such	such	PDT
9937	3323	14	a	a	DT
9937	3323	15	utensil	utensil	NN
9937	3323	16	.	.	.
9937	3324	1	Line	line	VB
9937	3324	2	a	a	DT
9937	3324	3	casserole	casserole	NN
9937	3324	4	or	or	CC
9937	3324	5	a	a	DT
9937	3324	6	baking	baking	NN
9937	3324	7	dish	dish	NN
9937	3324	8	with	with	IN
9937	3324	9	a	a	DT
9937	3324	10	thick	thick	JJ
9937	3324	11	layer	layer	NN
9937	3324	12	of	of	IN
9937	3324	13	fresh	fresh	JJ
9937	3324	14	steamed	steamed	JJ
9937	3324	15	or	or	CC
9937	3324	16	boiled	boiled	JJ
9937	3324	17	rice	rice	NN
9937	3324	18	.	.	.
9937	3325	1	Fill	fill	VB
9937	3325	2	the	the	DT
9937	3325	3	center	center	NN
9937	3325	4	with	with	IN
9937	3325	5	chopped	chopped	JJ
9937	3325	6	cold	cold	JJ
9937	3325	7	poultry	poultry	NN
9937	3325	8	,	,	,
9937	3325	9	which	which	WDT
9937	3325	10	may	may	MD
9937	3325	11	be	be	VB
9937	3325	12	chicken	chicken	NN
9937	3325	13	,	,	,
9937	3325	14	turkey	turkey	NNP
9937	3325	15	,	,	,
9937	3325	16	duck	duck	NN
9937	3325	17	,	,	,
9937	3325	18	or	or	CC
9937	3325	19	goose	goose	NN
9937	3325	20	.	.	.
9937	3326	1	Add	Add	NNP
9937	3326	2	peas	pea	NNS
9937	3326	3	,	,	,
9937	3326	4	chopped	chop	VBD
9937	3326	5	carrots	carrot	NNS
9937	3326	6	,	,	,
9937	3326	7	potato	potato	NN
9937	3326	8	,	,	,
9937	3326	9	and	and	CC
9937	3326	10	a	a	DT
9937	3326	11	few	few	JJ
9937	3326	12	slices	slice	NNS
9937	3326	13	of	of	IN
9937	3326	14	onion	onion	NN
9937	3326	15	in	in	IN
9937	3326	16	any	any	DT
9937	3326	17	desirable	desirable	JJ
9937	3326	18	proportion	proportion	NN
9937	3326	19	.	.	.
9937	3327	1	Over	over	IN
9937	3327	2	this	this	DT
9937	3327	3	pour	pour	JJ
9937	3327	4	sufficient	sufficient	JJ
9937	3327	5	left	leave	VBN
9937	3327	6	-	-	HYPH
9937	3327	7	over	over	RP
9937	3327	8	gravy	gravy	NN
9937	3327	9	or	or	CC
9937	3327	10	white	white	JJ
9937	3327	11	sauce	sauce	NN
9937	3327	12	to	to	TO
9937	3327	13	cover	cover	VB
9937	3327	14	well	well	RB
9937	3327	15	.	.	.
9937	3328	1	First	first	RB
9937	3328	2	,	,	,
9937	3328	3	steam	steam	NN
9937	3328	4	thoroughly	thoroughly	RB
9937	3328	5	;	;	:
9937	3328	6	then	then	RB
9937	3328	7	uncover	uncover	VB
9937	3328	8	the	the	DT
9937	3328	9	utensil	utensil	JJ
9937	3328	10	and	and	CC
9937	3328	11	bake	bake	VBP
9937	3328	12	slowly	slowly	RB
9937	3328	13	until	until	IN
9937	3328	14	the	the	DT
9937	3328	15	vegetables	vegetable	NNS
9937	3328	16	are	be	VBP
9937	3328	17	cooked	cook	VBN
9937	3328	18	and	and	CC
9937	3328	19	the	the	DT
9937	3328	20	entire	entire	JJ
9937	3328	21	mixture	mixture	NN
9937	3328	22	is	be	VBZ
9937	3328	23	well	well	RB
9937	3328	24	heated	heated	JJ
9937	3328	25	.	.	.
9937	3329	1	Serve	serve	VB
9937	3329	2	from	from	IN
9937	3329	3	the	the	DT
9937	3329	4	casserole	casserole	NN
9937	3329	5	or	or	CC
9937	3329	6	baking	baking	NN
9937	3329	7	dish	dish	NN
9937	3329	8	.	.	.
9937	3330	1	SERVING	serving	NN
9937	3330	2	AND	and	CC
9937	3330	3	CARVING	carve	VBG
9937	3330	4	POULTRY	POULTRY	NNP
9937	3330	5	79	79	CD
9937	3330	6	.	.	.
9937	3331	1	Poultry	poultry	NN
9937	3331	2	of	of	IN
9937	3331	3	any	any	DT
9937	3331	4	kind	kind	NN
9937	3331	5	should	should	MD
9937	3331	6	always	always	RB
9937	3331	7	be	be	VB
9937	3331	8	served	serve	VBN
9937	3331	9	on	on	IN
9937	3331	10	a	a	DT
9937	3331	11	platter	platter	NN
9937	3331	12	or	or	CC
9937	3331	13	in	in	IN
9937	3331	14	a	a	DT
9937	3331	15	dish	dish	NN
9937	3331	16	that	that	WDT
9937	3331	17	has	have	VBZ
9937	3331	18	been	be	VBN
9937	3331	19	heated	heat	VBN
9937	3331	20	in	in	IN
9937	3331	21	the	the	DT
9937	3331	22	oven	oven	NN
9937	3331	23	or	or	CC
9937	3331	24	by	by	IN
9937	3331	25	running	run	VBG
9937	3331	26	hot	hot	JJ
9937	3331	27	water	water	NN
9937	3331	28	over	over	IN
9937	3331	29	it	-PRON-	PRP
9937	3331	30	.	.	.
9937	3332	1	After	after	IN
9937	3332	2	placing	place	VBG
9937	3332	3	the	the	DT
9937	3332	4	cooked	cooked	JJ
9937	3332	5	bird	bird	NN
9937	3332	6	on	on	IN
9937	3332	7	the	the	DT
9937	3332	8	platter	platter	NN
9937	3332	9	or	or	CC
9937	3332	10	the	the	DT
9937	3332	11	dish	dish	NN
9937	3332	12	from	from	IN
9937	3332	13	which	which	WDT
9937	3332	14	it	-PRON-	PRP
9937	3332	15	is	be	VBZ
9937	3332	16	to	to	TO
9937	3332	17	be	be	VB
9937	3332	18	served	serve	VBN
9937	3332	19	,	,	,
9937	3332	20	it	-PRON-	PRP
9937	3332	21	should	should	MD
9937	3332	22	be	be	VB
9937	3332	23	taken	take	VBN
9937	3332	24	to	to	IN
9937	3332	25	the	the	DT
9937	3332	26	dining	dining	NN
9937	3332	27	room	room	NN
9937	3332	28	and	and	CC
9937	3332	29	placed	place	VBN
9937	3332	30	before	before	IN
9937	3332	31	the	the	DT
9937	3332	32	person	person	NN
9937	3332	33	who	who	WP
9937	3332	34	is	be	VBZ
9937	3332	35	to	to	TO
9937	3332	36	serve	serve	VB
9937	3332	37	.	.	.
9937	3333	1	If	if	IN
9937	3333	2	it	-PRON-	PRP
9937	3333	3	is	be	VBZ
9937	3333	4	roasted	roast	VBN
9937	3333	5	,	,	,
9937	3333	6	it	-PRON-	PRP
9937	3333	7	will	will	MD
9937	3333	8	require	require	VB
9937	3333	9	carving	carve	VBG
9937	3333	10	.	.	.
9937	3334	1	If	if	IN
9937	3334	2	not	not	RB
9937	3334	3	,	,	,
9937	3334	4	the	the	DT
9937	3334	5	pieces	piece	NNS
9937	3334	6	may	may	MD
9937	3334	7	be	be	VB
9937	3334	8	served	serve	VBN
9937	3334	9	as	as	IN
9937	3334	10	they	-PRON-	PRP
9937	3334	11	are	be	VBP
9937	3334	12	desired	desire	VBN
9937	3334	13	by	by	IN
9937	3334	14	the	the	DT
9937	3334	15	individuals	individual	NNS
9937	3334	16	at	at	IN
9937	3334	17	the	the	DT
9937	3334	18	table	table	NN
9937	3334	19	.	.	.
9937	3335	1	Poultry	poultry	NN
9937	3335	2	having	have	VBG
9937	3335	3	both	both	DT
9937	3335	4	dark	dark	JJ
9937	3335	5	and	and	CC
9937	3335	6	white	white	JJ
9937	3335	7	meat	meat	NN
9937	3335	8	is	be	VBZ
9937	3335	9	usually	usually	RB
9937	3335	10	served	serve	VBN
9937	3335	11	according	accord	VBG
9937	3335	12	to	to	IN
9937	3335	13	the	the	DT
9937	3335	14	taste	taste	NN
9937	3335	15	of	of	IN
9937	3335	16	each	each	DT
9937	3335	17	individual	individual	NN
9937	3335	18	at	at	IN
9937	3335	19	the	the	DT
9937	3335	20	table	table	NN
9937	3335	21	.	.	.
9937	3336	1	If	if	IN
9937	3336	2	no	no	DT
9937	3336	3	preference	preference	NN
9937	3336	4	is	be	VBZ
9937	3336	5	stated	state	VBN
9937	3336	6	,	,	,
9937	3336	7	however	however	RB
9937	3336	8	,	,	,
9937	3336	9	a	a	DT
9937	3336	10	small	small	JJ
9937	3336	11	portion	portion	NN
9937	3336	12	of	of	IN
9937	3336	13	each	each	DT
9937	3336	14	kind	kind	NN
9937	3336	15	of	of	IN
9937	3336	16	meat	meat	NN
9937	3336	17	is	be	VBZ
9937	3336	18	generally	generally	RB
9937	3336	19	served	serve	VBN
9937	3336	20	.	.	.
9937	3337	1	80	80	CD
9937	3337	2	.	.	.
9937	3338	1	The	the	DT
9937	3338	2	carving	carving	NN
9937	3338	3	of	of	IN
9937	3338	4	broiled	broil	VBN
9937	3338	5	or	or	CC
9937	3338	6	roast	roast	NN
9937	3338	7	chicken	chicken	NN
9937	3338	8	,	,	,
9937	3338	9	turkey	turkey	NNP
9937	3338	10	,	,	,
9937	3338	11	duck	duck	NN
9937	3338	12	,	,	,
9937	3338	13	or	or	CC
9937	3338	14	goose	goose	NN
9937	3338	15	may	may	MD
9937	3338	16	be	be	VB
9937	3338	17	done	do	VBN
9937	3338	18	in	in	IN
9937	3338	19	the	the	DT
9937	3338	20	kitchen	kitchen	NN
9937	3338	21	,	,	,
9937	3338	22	but	but	CC
9937	3338	23	having	have	VBG
9937	3338	24	the	the	DT
9937	3338	25	whole	whole	JJ
9937	3338	26	bird	bird	NN
9937	3338	27	brought	bring	VBN
9937	3338	28	to	to	IN
9937	3338	29	the	the	DT
9937	3338	30	table	table	NN
9937	3338	31	and	and	CC
9937	3338	32	carved	carve	VBN
9937	3338	33	there	there	RB
9937	3338	34	adds	add	VBZ
9937	3338	35	considerably	considerably	RB
9937	3338	36	to	to	IN
9937	3338	37	a	a	DT
9937	3338	38	meal	meal	NN
9937	3338	39	.	.	.
9937	3339	1	Carving	carving	NN
9937	3339	2	is	be	VBZ
9937	3339	3	usually	usually	RB
9937	3339	4	done	do	VBN
9937	3339	5	by	by	IN
9937	3339	6	the	the	DT
9937	3339	7	head	head	NN
9937	3339	8	of	of	IN
9937	3339	9	the	the	DT
9937	3339	10	family	family	NN
9937	3339	11	,	,	,
9937	3339	12	but	but	CC
9937	3339	13	in	in	IN
9937	3339	14	a	a	DT
9937	3339	15	family	family	NN
9937	3339	16	in	in	IN
9937	3339	17	which	which	WDT
9937	3339	18	there	there	EX
9937	3339	19	are	be	VBP
9937	3339	20	boys	boy	NNS
9937	3339	21	each	each	DT
9937	3339	22	one	one	PRP
9937	3339	23	should	should	MD
9937	3339	24	be	be	VB
9937	3339	25	taught	teach	VBN
9937	3339	26	to	to	TO
9937	3339	27	carve	carve	VB
9937	3339	28	properly	properly	RB
9937	3339	29	,	,	,
9937	3339	30	so	so	IN
9937	3339	31	that	that	IN
9937	3339	32	he	-PRON-	PRP
9937	3339	33	may	may	MD
9937	3339	34	do	do	VB
9937	3339	35	the	the	DT
9937	3339	36	carving	carving	NN
9937	3339	37	in	in	IN
9937	3339	38	the	the	DT
9937	3339	39	absence	absence	NN
9937	3339	40	of	of	IN
9937	3339	41	another	another	DT
9937	3339	42	person	person	NN
9937	3339	43	.	.	.
9937	3340	1	[	[	-LRB-
9937	3340	2	Illustration	illustration	NN
9937	3340	3	:	:	:
9937	3340	4	FIG	FIG	NNP
9937	3340	5	.	.	.
9937	3341	1	46	46	CD
9937	3341	2	]	]	-RRB-
9937	3341	3	[	[	-LRB-
9937	3341	4	Illustration	illustration	NN
9937	3341	5	:	:	:
9937	3341	6	FIG	FIG	NNP
9937	3341	7	.	.	.
9937	3342	1	47	47	CD
9937	3342	2	]	]	-RRB-
9937	3342	3	[	[	-LRB-
9937	3342	4	Illustration	illustration	NN
9937	3342	5	:	:	:
9937	3342	6	FIG	FIG	NNP
9937	3342	7	.	.	.
9937	3343	1	48	48	CD
9937	3343	2	]	]	-RRB-
9937	3343	3	[	[	-LRB-
9937	3343	4	Illustration	illustration	NN
9937	3343	5	:	:	:
9937	3343	6	FIG	FIG	NNP
9937	3343	7	.	.	.
9937	3344	1	49	49	LS
9937	3344	2	]	]	-RRB-
9937	3344	3	For	for	IN
9937	3344	4	carving	carve	VBG
9937	3344	5	,	,	,
9937	3344	6	the	the	DT
9937	3344	7	bird	bird	NN
9937	3344	8	should	should	MD
9937	3344	9	be	be	VB
9937	3344	10	placed	place	VBN
9937	3344	11	on	on	IN
9937	3344	12	the	the	DT
9937	3344	13	platter	platter	NN
9937	3344	14	so	so	IN
9937	3344	15	that	that	IN
9937	3344	16	it	-PRON-	PRP
9937	3344	17	rests	rest	VBZ
9937	3344	18	on	on	IN
9937	3344	19	its	-PRON-	PRP$
9937	3344	20	back	back	NN
9937	3344	21	;	;	:
9937	3344	22	also	also	RB
9937	3344	23	,	,	,
9937	3344	24	a	a	DT
9937	3344	25	well	well	RB
9937	3344	26	-	-	HYPH
9937	3344	27	sharpened	sharpen	VBN
9937	3344	28	carving	carving	NN
9937	3344	29	knife	knife	NN
9937	3344	30	and	and	CC
9937	3344	31	a	a	DT
9937	3344	32	fork	fork	NN
9937	3344	33	should	should	MD
9937	3344	34	be	be	VB
9937	3344	35	placed	place	VBN
9937	3344	36	at	at	IN
9937	3344	37	the	the	DT
9937	3344	38	right	right	NN
9937	3344	39	of	of	IN
9937	3344	40	the	the	DT
9937	3344	41	platter	platter	NN
9937	3344	42	and	and	CC
9937	3344	43	the	the	DT
9937	3344	44	person	person	NN
9937	3344	45	who	who	WP
9937	3344	46	is	be	VBZ
9937	3344	47	to	to	TO
9937	3344	48	serve	serve	VB
9937	3344	49	.	.	.
9937	3345	1	To	to	TO
9937	3345	2	carve	carve	VB
9937	3345	3	a	a	DT
9937	3345	4	bird	bird	NN
9937	3345	5	,	,	,
9937	3345	6	begin	begin	VB
9937	3345	7	as	as	IN
9937	3345	8	shown	show	VBN
9937	3345	9	in	in	IN
9937	3345	10	Fig	Fig	NNP
9937	3345	11	.	.	.
9937	3346	1	46	46	CD
9937	3346	2	;	;	:
9937	3346	3	that	that	RB
9937	3346	4	is	is	RB
9937	3346	5	,	,	,
9937	3346	6	thrust	thrust	VBD
9937	3346	7	the	the	DT
9937	3346	8	fork	fork	NN
9937	3346	9	firmly	firmly	RB
9937	3346	10	into	into	IN
9937	3346	11	the	the	DT
9937	3346	12	side	side	NN
9937	3346	13	or	or	CC
9937	3346	14	breast	breast	NN
9937	3346	15	of	of	IN
9937	3346	16	the	the	DT
9937	3346	17	fowl	fowl	NN
9937	3346	18	and	and	CC
9937	3346	19	cut	cut	VBD
9937	3346	20	through	through	IN
9937	3346	21	the	the	DT
9937	3346	22	skin	skin	NN
9937	3346	23	where	where	WRB
9937	3346	24	the	the	DT
9937	3346	25	leg	leg	NN
9937	3346	26	joins	join	VBZ
9937	3346	27	the	the	DT
9937	3346	28	body	body	NN
9937	3346	29	,	,	,
9937	3346	30	breaking	break	VBG
9937	3346	31	the	the	DT
9937	3346	32	thigh	thigh	NN
9937	3346	33	joint	joint	NN
9937	3346	34	.	.	.
9937	3347	1	Cut	cut	VB
9937	3347	2	through	through	IN
9937	3347	3	this	this	DT
9937	3347	4	joint	joint	NN
9937	3347	5	,	,	,
9937	3347	6	severing	sever	VBG
9937	3347	7	the	the	DT
9937	3347	8	second	second	JJ
9937	3347	9	joint	joint	NN
9937	3347	10	and	and	CC
9937	3347	11	leg	leg	NN
9937	3347	12	in	in	IN
9937	3347	13	one	one	CD
9937	3347	14	piece	piece	NN
9937	3347	15	.	.	.
9937	3348	1	Then	then	RB
9937	3348	2	,	,	,
9937	3348	3	if	if	IN
9937	3348	4	desired	desire	VBN
9937	3348	5	,	,	,
9937	3348	6	cut	cut	VBD
9937	3348	7	the	the	DT
9937	3348	8	leg	leg	NN
9937	3348	9	apart	apart	RB
9937	3348	10	at	at	IN
9937	3348	11	the	the	DT
9937	3348	12	second	second	JJ
9937	3348	13	joint	joint	NN
9937	3348	14	.	.	.
9937	3349	1	As	as	IN
9937	3349	2	the	the	DT
9937	3349	3	portions	portion	NNS
9937	3349	4	are	be	VBP
9937	3349	5	thus	thus	RB
9937	3349	6	cut	cut	VBN
9937	3349	7	,	,	,
9937	3349	8	they	-PRON-	PRP
9937	3349	9	may	may	MD
9937	3349	10	be	be	VB
9937	3349	11	placed	place	VBN
9937	3349	12	on	on	IN
9937	3349	13	a	a	DT
9937	3349	14	separate	separate	JJ
9937	3349	15	platter	platter	NN
9937	3349	16	that	that	WDT
9937	3349	17	is	be	VBZ
9937	3349	18	brought	bring	VBN
9937	3349	19	to	to	IN
9937	3349	20	the	the	DT
9937	3349	21	table	table	NN
9937	3349	22	heated	heat	VBN
9937	3349	23	.	.	.
9937	3350	1	Next	next	RB
9937	3350	2	,	,	,
9937	3350	3	in	in	IN
9937	3350	4	the	the	DT
9937	3350	5	same	same	JJ
9937	3350	6	manner	manner	NN
9937	3350	7	,	,	,
9937	3350	8	cut	cut	VBD
9937	3350	9	off	off	RP
9937	3350	10	the	the	DT
9937	3350	11	other	other	JJ
9937	3350	12	leg	leg	NN
9937	3350	13	and	and	CC
9937	3350	14	separate	separate	VB
9937	3350	15	it	-PRON-	PRP
9937	3350	16	at	at	IN
9937	3350	17	the	the	DT
9937	3350	18	second	second	JJ
9937	3350	19	joint	joint	NN
9937	3350	20	.	.	.
9937	3351	1	With	with	IN
9937	3351	2	the	the	DT
9937	3351	3	legs	leg	NNS
9937	3351	4	cut	cut	VBN
9937	3351	5	off	off	RP
9937	3351	6	,	,	,
9937	3351	7	remove	remove	VB
9937	3351	8	each	each	DT
9937	3351	9	wing	wing	NN
9937	3351	10	at	at	IN
9937	3351	11	the	the	DT
9937	3351	12	joint	joint	NN
9937	3351	13	where	where	WRB
9937	3351	14	it	-PRON-	PRP
9937	3351	15	is	be	VBZ
9937	3351	16	attached	attach	VBN
9937	3351	17	to	to	IN
9937	3351	18	the	the	DT
9937	3351	19	body	body	NN
9937	3351	20	,	,	,
9937	3351	21	proceeding	proceed	VBG
9937	3351	22	as	as	IN
9937	3351	23	shown	show	VBN
9937	3351	24	in	in	IN
9937	3351	25	Fig	Fig	NNP
9937	3351	26	.	.	.
9937	3352	1	47	47	CD
9937	3352	2	.	.	.
9937	3353	1	Then	then	RB
9937	3353	2	slice	slice	VB
9937	3353	3	the	the	DT
9937	3353	4	meat	meat	NN
9937	3353	5	from	from	IN
9937	3353	6	the	the	DT
9937	3353	7	breast	breast	NN
9937	3353	8	by	by	IN
9937	3353	9	cutting	cut	VBG
9937	3353	10	down	down	RP
9937	3353	11	from	from	IN
9937	3353	12	the	the	DT
9937	3353	13	ridge	ridge	NN
9937	3353	14	of	of	IN
9937	3353	15	the	the	DT
9937	3353	16	breast	breast	NN
9937	3353	17	bone	bone	NN
9937	3353	18	toward	toward	IN
9937	3353	19	the	the	DT
9937	3353	20	wing	wing	NN
9937	3353	21	,	,	,
9937	3353	22	as	as	IN
9937	3353	23	in	in	IN
9937	3353	24	Fig	Fig	NNP
9937	3353	25	.	.	.
9937	3354	1	48	48	CD
9937	3354	2	.	.	.
9937	3355	1	After	after	IN
9937	3355	2	this	this	DT
9937	3355	3	meat	meat	NN
9937	3355	4	has	have	VBZ
9937	3355	5	been	be	VBN
9937	3355	6	sliced	slice	VBN
9937	3355	7	off	off	RP
9937	3355	8	,	,	,
9937	3355	9	there	there	EX
9937	3355	10	still	still	RB
9937	3355	11	remains	remain	VBZ
9937	3355	12	some	some	DT
9937	3355	13	meat	meat	NN
9937	3355	14	around	around	IN
9937	3355	15	the	the	DT
9937	3355	16	thigh	thigh	NN
9937	3355	17	and	and	CC
9937	3355	18	on	on	IN
9937	3355	19	the	the	DT
9937	3355	20	back	back	NN
9937	3355	21	.	.	.
9937	3356	1	This	this	DT
9937	3356	2	should	should	MD
9937	3356	3	be	be	VB
9937	3356	4	sliced	slice	VBN
9937	3356	5	off	off	RP
9937	3356	6	or	or	CC
9937	3356	7	removed	remove	VBN
9937	3356	8	with	with	IN
9937	3356	9	the	the	DT
9937	3356	10	point	point	NN
9937	3356	11	of	of	IN
9937	3356	12	the	the	DT
9937	3356	13	knife	knife	NN
9937	3356	14	,	,	,
9937	3356	15	as	as	IN
9937	3356	16	in	in	IN
9937	3356	17	Fig	Fig	NNP
9937	3356	18	.	.	.
9937	3357	1	49	49	CD
9937	3357	2	,	,	,
9937	3357	3	so	so	IN
9937	3357	4	that	that	IN
9937	3357	5	the	the	DT
9937	3357	6	entire	entire	JJ
9937	3357	7	skeleton	skeleton	NN
9937	3357	8	will	will	MD
9937	3357	9	be	be	VB
9937	3357	10	clean	clean	JJ
9937	3357	11	,	,	,
9937	3357	12	as	as	IN
9937	3357	13	in	in	IN
9937	3357	14	Fig	Fig	NNP
9937	3357	15	.	.	.
9937	3358	1	50	50	CD
9937	3358	2	.	.	.
9937	3359	1	If	if	IN
9937	3359	2	the	the	DT
9937	3359	3	entire	entire	JJ
9937	3359	4	bird	bird	NN
9937	3359	5	is	be	VBZ
9937	3359	6	not	not	RB
9937	3359	7	to	to	TO
9937	3359	8	be	be	VB
9937	3359	9	served	serve	VBN
9937	3359	10	,	,	,
9937	3359	11	as	as	RB
9937	3359	12	much	much	RB
9937	3359	13	as	as	IN
9937	3359	14	is	be	VBZ
9937	3359	15	necessary	necessary	JJ
9937	3359	16	may	may	MD
9937	3359	17	be	be	VB
9937	3359	18	cut	cut	VBN
9937	3359	19	and	and	CC
9937	3359	20	the	the	DT
9937	3359	21	remainder	remainder	NN
9937	3359	22	left	leave	VBN
9937	3359	23	on	on	IN
9937	3359	24	the	the	DT
9937	3359	25	bones	bone	NNS
9937	3359	26	.	.	.
9937	3360	1	With	with	IN
9937	3360	2	each	each	DT
9937	3360	3	serving	serving	NN
9937	3360	4	of	of	IN
9937	3360	5	meat	meat	NN
9937	3360	6	a	a	DT
9937	3360	7	spoonful	spoonful	NN
9937	3360	8	of	of	IN
9937	3360	9	dressing	dress	VBG
9937	3360	10	should	should	MD
9937	3360	11	be	be	VB
9937	3360	12	taken	take	VBN
9937	3360	13	from	from	IN
9937	3360	14	the	the	DT
9937	3360	15	inside	inside	NN
9937	3360	16	of	of	IN
9937	3360	17	the	the	DT
9937	3360	18	bird	bird	NN
9937	3360	19	,	,	,
9937	3360	20	provided	provide	VBD
9937	3360	21	it	-PRON-	PRP
9937	3360	22	is	be	VBZ
9937	3360	23	stuffed	stuff	VBN
9937	3360	24	,	,	,
9937	3360	25	and	and	CC
9937	3360	26	,	,	,
9937	3360	27	together	together	RB
9937	3360	28	with	with	IN
9937	3360	29	some	some	DT
9937	3360	30	gravy	gravy	NN
9937	3360	31	,	,	,
9937	3360	32	served	serve	VBD
9937	3360	33	on	on	IN
9937	3360	34	the	the	DT
9937	3360	35	plate	plate	NN
9937	3360	36	.	.	.
9937	3361	1	[	[	-LRB-
9937	3361	2	Illustration	illustration	NN
9937	3361	3	:	:	:
9937	3361	4	FIG	FIG	NNP
9937	3361	5	.	.	.
9937	3362	1	50	50	CD
9937	3362	2	]	]	-RRB-
9937	3362	3	*	*	NFP
9937	3362	4	*	*	NFP
9937	3362	5	*	*	NFP
9937	3362	6	*	*	NFP
9937	3362	7	*	*	NFP
9937	3362	8	GAME	GAME	NNP
9937	3362	9	GENERAL	GENERAL	NNP
9937	3362	10	DESCRIPTION	description	NN
9937	3362	11	81	81	CD
9937	3362	12	.	.	.
9937	3363	1	GAME	GAME	NNP
9937	3363	2	,	,	,
9937	3363	3	which	which	WDT
9937	3363	4	includes	include	VBZ
9937	3363	5	the	the	DT
9937	3363	6	meat	meat	NN
9937	3363	7	of	of	IN
9937	3363	8	deer	deer	NN
9937	3363	9	,	,	,
9937	3363	10	bear	bear	NN
9937	3363	11	,	,	,
9937	3363	12	rabbit	rabbit	NN
9937	3363	13	,	,	,
9937	3363	14	squirrel	squirrel	NN
9937	3363	15	,	,	,
9937	3363	16	wild	wild	JJ
9937	3363	17	duck	duck	NN
9937	3363	18	,	,	,
9937	3363	19	wild	wild	JJ
9937	3363	20	goose	goose	NN
9937	3363	21	,	,	,
9937	3363	22	partridge	partridge	NN
9937	3363	23	,	,	,
9937	3363	24	pheasant	pheasant	NN
9937	3363	25	,	,	,
9937	3363	26	and	and	CC
9937	3363	27	some	some	DT
9937	3363	28	less	less	RBR
9937	3363	29	common	common	JJ
9937	3363	30	animals	animal	NNS
9937	3363	31	,	,	,
9937	3363	32	such	such	JJ
9937	3363	33	as	as	IN
9937	3363	34	possum	possum	NN
9937	3363	35	,	,	,
9937	3363	36	is	be	VBZ
9937	3363	37	not	not	RB
9937	3363	38	a	a	DT
9937	3363	39	particularly	particularly	RB
9937	3363	40	common	common	JJ
9937	3363	41	food	food	NN
9937	3363	42	.	.	.
9937	3364	1	However	however	RB
9937	3364	2	,	,	,
9937	3364	3	it	-PRON-	PRP
9937	3364	4	is	be	VBZ
9937	3364	5	sufficiently	sufficiently	RB
9937	3364	6	common	common	JJ
9937	3364	7	to	to	TO
9937	3364	8	warrant	warrant	VB
9937	3364	9	a	a	DT
9937	3364	10	few	few	JJ
9937	3364	11	directions	direction	NNS
9937	3364	12	concerning	concern	VBG
9937	3364	13	its	-PRON-	PRP$
9937	3364	14	use	use	NN
9937	3364	15	.	.	.
9937	3365	1	Game	game	NN
9937	3365	2	can	can	MD
9937	3365	3	be	be	VB
9937	3365	4	purchased	purchase	VBN
9937	3365	5	or	or	CC
9937	3365	6	caught	catch	VBN
9937	3365	7	only	only	RB
9937	3365	8	during	during	IN
9937	3365	9	certain	certain	JJ
9937	3365	10	seasons	season	NNS
9937	3365	11	,	,	,
9937	3365	12	designated	designate	VBN
9937	3365	13	by	by	IN
9937	3365	14	the	the	DT
9937	3365	15	laws	law	NNS
9937	3365	16	of	of	IN
9937	3365	17	various	various	JJ
9937	3365	18	states	state	NNS
9937	3365	19	.	.	.
9937	3366	1	Such	such	JJ
9937	3366	2	laws	law	NNS
9937	3366	3	are	be	VBP
9937	3366	4	quite	quite	RB
9937	3366	5	stringent	stringent	JJ
9937	3366	6	and	and	CC
9937	3366	7	have	have	VBP
9937	3366	8	been	be	VBN
9937	3366	9	made	make	VBN
9937	3366	10	for	for	IN
9937	3366	11	the	the	DT
9937	3366	12	protection	protection	NN
9937	3366	13	of	of	IN
9937	3366	14	each	each	DT
9937	3366	15	particular	particular	JJ
9937	3366	16	species	specie	NNS
9937	3366	17	.	.	.
9937	3367	1	82	82	CD
9937	3367	2	.	.	.
9937	3368	1	The	the	DT
9937	3368	2	meat	meat	NN
9937	3368	3	of	of	IN
9937	3368	4	wild	wild	JJ
9937	3368	5	animals	animal	NNS
9937	3368	6	and	and	CC
9937	3368	7	birds	bird	NNS
9937	3368	8	is	be	VBZ
9937	3368	9	usually	usually	RB
9937	3368	10	strong	strong	JJ
9937	3368	11	in	in	IN
9937	3368	12	flavor	flavor	NN
9937	3368	13	.	.	.
9937	3369	1	Just	just	RB
9937	3369	2	why	why	WRB
9937	3369	3	this	this	DT
9937	3369	4	is	be	VBZ
9937	3369	5	so	so	RB
9937	3369	6	,	,	,
9937	3369	7	however	however	RB
9937	3369	8	,	,	,
9937	3369	9	is	be	VBZ
9937	3369	10	not	not	RB
9937	3369	11	definitely	definitely	RB
9937	3369	12	known	know	VBN
9937	3369	13	.	.	.
9937	3370	1	Undoubtedly	undoubtedly	RB
9937	3370	2	some	some	DT
9937	3370	3	of	of	IN
9937	3370	4	the	the	DT
9937	3370	5	strong	strong	JJ
9937	3370	6	flavor	flavor	NN
9937	3370	7	is	be	VBZ
9937	3370	8	due	due	JJ
9937	3370	9	to	to	IN
9937	3370	10	the	the	DT
9937	3370	11	particular	particular	JJ
9937	3370	12	food	food	NN
9937	3370	13	on	on	IN
9937	3370	14	which	which	WDT
9937	3370	15	the	the	DT
9937	3370	16	animal	animal	NN
9937	3370	17	or	or	CC
9937	3370	18	the	the	DT
9937	3370	19	bird	bird	NN
9937	3370	20	feeds	feed	VBZ
9937	3370	21	,	,	,
9937	3370	22	and	and	CC
9937	3370	23	much	much	JJ
9937	3370	24	of	of	IN
9937	3370	25	this	this	DT
9937	3370	26	flavor	flavor	NN
9937	3370	27	is	be	VBZ
9937	3370	28	due	due	JJ
9937	3370	29	to	to	IN
9937	3370	30	extractives	extractive	NNS
9937	3370	31	contained	contain	VBN
9937	3370	32	in	in	IN
9937	3370	33	the	the	DT
9937	3370	34	flesh	flesh	NN
9937	3370	35	.	.	.
9937	3371	1	When	when	WRB
9937	3371	2	game	game	NN
9937	3371	3	birds	bird	NNS
9937	3371	4	and	and	CC
9937	3371	5	animals	animal	NNS
9937	3371	6	have	have	VBP
9937	3371	7	considerable	considerable	JJ
9937	3371	8	fat	fat	NN
9937	3371	9	surrounding	surround	VBG
9937	3371	10	the	the	DT
9937	3371	11	tissues	tissue	NNS
9937	3371	12	,	,	,
9937	3371	13	the	the	DT
9937	3371	14	greater	great	JJR
9937	3371	15	part	part	NN
9937	3371	16	of	of	IN
9937	3371	17	it	-PRON-	PRP
9937	3371	18	is	be	VBZ
9937	3371	19	often	often	RB
9937	3371	20	rejected	reject	VBN
9937	3371	21	because	because	IN
9937	3371	22	of	of	IN
9937	3371	23	its	-PRON-	PRP$
9937	3371	24	extremely	extremely	RB
9937	3371	25	high	high	JJ
9937	3371	26	flavor	flavor	NN
9937	3371	27	.	.	.
9937	3372	1	By	by	IN
9937	3372	2	proper	proper	JJ
9937	3372	3	cooking	cooking	NN
9937	3372	4	,	,	,
9937	3372	5	however	however	RB
9937	3372	6	,	,	,
9937	3372	7	much	much	JJ
9937	3372	8	of	of	IN
9937	3372	9	this	this	DT
9937	3372	10	flavor	flavor	NN
9937	3372	11	,	,	,
9937	3372	12	if	if	IN
9937	3372	13	it	-PRON-	PRP
9937	3372	14	happens	happen	VBZ
9937	3372	15	to	to	TO
9937	3372	16	be	be	VB
9937	3372	17	a	a	DT
9937	3372	18	disagreeable	disagreeable	JJ
9937	3372	19	one	one	NN
9937	3372	20	,	,	,
9937	3372	21	can	can	MD
9937	3372	22	be	be	VB
9937	3372	23	driven	drive	VBN
9937	3372	24	off	off	RP
9937	3372	25	.	.	.
9937	3373	1	The	the	DT
9937	3373	2	general	general	JJ
9937	3373	3	composition	composition	NN
9937	3373	4	of	of	IN
9937	3373	5	the	the	DT
9937	3373	6	flesh	flesh	NN
9937	3373	7	of	of	IN
9937	3373	8	various	various	JJ
9937	3373	9	kinds	kind	NNS
9937	3373	10	of	of	IN
9937	3373	11	game	game	NN
9937	3373	12	does	do	VBZ
9937	3373	13	not	not	RB
9937	3373	14	differ	differ	VB
9937	3373	15	greatly	greatly	RB
9937	3373	16	from	from	IN
9937	3373	17	that	that	DT
9937	3373	18	of	of	IN
9937	3373	19	similar	similar	JJ
9937	3373	20	domestic	domestic	JJ
9937	3373	21	animals	animal	NNS
9937	3373	22	or	or	CC
9937	3373	23	birds	bird	NNS
9937	3373	24	.	.	.
9937	3374	1	For	for	IN
9937	3374	2	instance	instance	NN
9937	3374	3	,	,	,
9937	3374	4	the	the	DT
9937	3374	5	flesh	flesh	NN
9937	3374	6	of	of	IN
9937	3374	7	bear	bear	NNP
9937	3374	8	is	be	VBZ
9937	3374	9	similar	similar	JJ
9937	3374	10	in	in	IN
9937	3374	11	its	-PRON-	PRP$
9937	3374	12	composition	composition	NN
9937	3374	13	to	to	IN
9937	3374	14	that	that	DT
9937	3374	15	of	of	IN
9937	3374	16	fat	fat	JJ
9937	3374	17	beef	beef	NN
9937	3374	18	,	,	,
9937	3374	19	as	as	IN
9937	3374	20	bear	bear	NN
9937	3374	21	is	be	VBZ
9937	3374	22	one	one	CD
9937	3374	23	of	of	IN
9937	3374	24	the	the	DT
9937	3374	25	wild	wild	JJ
9937	3374	26	animals	animal	NNS
9937	3374	27	that	that	WDT
9937	3374	28	is	be	VBZ
9937	3374	29	very	very	RB
9937	3374	30	fat	fat	JJ
9937	3374	31	.	.	.
9937	3375	1	Venison	Venison	NNP
9937	3375	2	,	,	,
9937	3375	3	or	or	CC
9937	3375	4	the	the	DT
9937	3375	5	meat	meat	NN
9937	3375	6	obtained	obtain	VBN
9937	3375	7	from	from	IN
9937	3375	8	deer	deer	NN
9937	3375	9	,	,	,
9937	3375	10	contains	contain	VBZ
9937	3375	11	much	much	RB
9937	3375	12	less	less	JJR
9937	3375	13	fat	fat	JJ
9937	3375	14	,	,	,
9937	3375	15	and	and	CC
9937	3375	16	its	-PRON-	PRP$
9937	3375	17	composition	composition	NN
9937	3375	18	resembles	resemble	VBZ
9937	3375	19	closely	closely	RB
9937	3375	20	that	that	DT
9937	3375	21	of	of	IN
9937	3375	22	very	very	RB
9937	3375	23	lean	lean	JJ
9937	3375	24	beef	beef	NN
9937	3375	25	.	.	.
9937	3376	1	Rabbits	rabbit	NNS
9937	3376	2	and	and	CC
9937	3376	3	most	most	JJS
9937	3376	4	of	of	IN
9937	3376	5	the	the	DT
9937	3376	6	wild	wild	JJ
9937	3376	7	birds	bird	NNS
9937	3376	8	are	be	VBP
9937	3376	9	quite	quite	RB
9937	3376	10	lean	lean	JJ
9937	3376	11	;	;	:
9937	3376	12	in	in	IN
9937	3376	13	fact	fact	NN
9937	3376	14	,	,	,
9937	3376	15	they	-PRON-	PRP
9937	3376	16	are	be	VBP
9937	3376	17	so	so	RB
9937	3376	18	lean	lean	JJ
9937	3376	19	that	that	IN
9937	3376	20	it	-PRON-	PRP
9937	3376	21	is	be	VBZ
9937	3376	22	necessary	necessary	JJ
9937	3376	23	in	in	IN
9937	3376	24	the	the	DT
9937	3376	25	preparation	preparation	NN
9937	3376	26	of	of	IN
9937	3376	27	them	-PRON-	PRP
9937	3376	28	to	to	TO
9937	3376	29	supply	supply	VB
9937	3376	30	sufficient	sufficient	JJ
9937	3376	31	fat	fat	NN
9937	3376	32	to	to	TO
9937	3376	33	make	make	VB
9937	3376	34	them	-PRON-	PRP
9937	3376	35	more	more	RBR
9937	3376	36	appetizing	appetizing	JJ
9937	3376	37	.	.	.
9937	3377	1	RECIPES	recipes	RB
9937	3377	2	FOR	for	IN
9937	3377	3	GAME	GAME	NNP
9937	3377	4	83	83	CD
9937	3377	5	.	.	.
9937	3378	1	Only	only	RB
9937	3378	2	a	a	DT
9937	3378	3	few	few	JJ
9937	3378	4	recipes	recipe	NNS
9937	3378	5	for	for	IN
9937	3378	6	the	the	DT
9937	3378	7	preparation	preparation	NN
9937	3378	8	of	of	IN
9937	3378	9	game	game	NN
9937	3378	10	are	be	VBP
9937	3378	11	here	here	RB
9937	3378	12	given	give	VBN
9937	3378	13	,	,	,
9937	3378	14	because	because	IN
9937	3378	15	,	,	,
9937	3378	16	in	in	IN
9937	3378	17	the	the	DT
9937	3378	18	case	case	NN
9937	3378	19	of	of	IN
9937	3378	20	wild	wild	JJ
9937	3378	21	birds	bird	NNS
9937	3378	22	,	,	,
9937	3378	23	the	the	DT
9937	3378	24	cookery	cookery	NN
9937	3378	25	methods	method	NNS
9937	3378	26	do	do	VBP
9937	3378	27	not	not	RB
9937	3378	28	differ	differ	VB
9937	3378	29	materially	materially	RB
9937	3378	30	from	from	IN
9937	3378	31	those	those	DT
9937	3378	32	given	give	VBN
9937	3378	33	for	for	IN
9937	3378	34	poultry	poultry	NN
9937	3378	35	,	,	,
9937	3378	36	and	and	CC
9937	3378	37	,	,	,
9937	3378	38	in	in	IN
9937	3378	39	the	the	DT
9937	3378	40	case	case	NN
9937	3378	41	of	of	IN
9937	3378	42	such	such	JJ
9937	3378	43	animals	animal	NNS
9937	3378	44	as	as	IN
9937	3378	45	bears	bear	NNS
9937	3378	46	,	,	,
9937	3378	47	the	the	DT
9937	3378	48	directions	direction	NNS
9937	3378	49	for	for	IN
9937	3378	50	preparing	prepare	VBG
9937	3378	51	steaks	steak	NNS
9937	3378	52	and	and	CC
9937	3378	53	other	other	JJ
9937	3378	54	cuts	cut	NNS
9937	3378	55	are	be	VBP
9937	3378	56	identical	identical	JJ
9937	3378	57	with	with	IN
9937	3378	58	the	the	DT
9937	3378	59	cooking	cooking	NN
9937	3378	60	of	of	IN
9937	3378	61	similar	similar	JJ
9937	3378	62	cuts	cut	NNS
9937	3378	63	of	of	IN
9937	3378	64	beef	beef	NN
9937	3378	65	.	.	.
9937	3379	1	Rabbit	rabbit	NN
9937	3379	2	and	and	CC
9937	3379	3	squirrel	squirrel	NN
9937	3379	4	are	be	VBP
9937	3379	5	perhaps	perhaps	RB
9937	3379	6	the	the	DT
9937	3379	7	most	most	RBS
9937	3379	8	common	common	JJ
9937	3379	9	game	game	NN
9937	3379	10	used	use	VBN
9937	3379	11	as	as	IN
9937	3379	12	food	food	NN
9937	3379	13	in	in	IN
9937	3379	14	the	the	DT
9937	3379	15	home	home	NN
9937	3379	16	;	;	:
9937	3379	17	therefore	therefore	RB
9937	3379	18	,	,	,
9937	3379	19	directions	direction	NNS
9937	3379	20	for	for	IN
9937	3379	21	cleaning	clean	VBG
9937	3379	22	and	and	CC
9937	3379	23	cooking	cook	VBG
9937	3379	24	them	-PRON-	PRP
9937	3379	25	receive	receive	VBP
9937	3379	26	the	the	DT
9937	3379	27	most	most	JJS
9937	3379	28	consideration	consideration	NN
9937	3379	29	.	.	.
9937	3380	1	84	84	CD
9937	3380	2	.	.	.
9937	3381	1	PREPARING	prepare	VBG
9937	3381	2	A	a	DT
9937	3381	3	RABBIT	rabbit	NN
9937	3381	4	FOR	for	IN
9937	3381	5	COOKING.--In	COOKING.--In	NNP
9937	3381	6	order	order	NN
9937	3381	7	to	to	TO
9937	3381	8	prepare	prepare	VB
9937	3381	9	a	a	DT
9937	3381	10	rabbit	rabbit	NN
9937	3381	11	for	for	IN
9937	3381	12	cooking	cooking	NN
9937	3381	13	,	,	,
9937	3381	14	it	-PRON-	PRP
9937	3381	15	must	must	MD
9937	3381	16	first	first	RB
9937	3381	17	be	be	VB
9937	3381	18	skinned	skin	VBN
9937	3381	19	and	and	CC
9937	3381	20	drawn	draw	VBN
9937	3381	21	,	,	,
9937	3381	22	after	after	IN
9937	3381	23	which	which	WDT
9937	3381	24	it	-PRON-	PRP
9937	3381	25	may	may	MD
9937	3381	26	be	be	VB
9937	3381	27	cut	cut	VBN
9937	3381	28	up	up	RP
9937	3381	29	or	or	CC
9937	3381	30	left	leave	VBD
9937	3381	31	whole	whole	RB
9937	3381	32	,	,	,
9937	3381	33	depending	depend	VBG
9937	3381	34	on	on	IN
9937	3381	35	the	the	DT
9937	3381	36	cookery	cookery	NN
9937	3381	37	method	method	NN
9937	3381	38	that	that	WDT
9937	3381	39	is	be	VBZ
9937	3381	40	to	to	TO
9937	3381	41	be	be	VB
9937	3381	42	followed	follow	VBN
9937	3381	43	.	.	.
9937	3382	1	To	to	TO
9937	3382	2	skin	skin	VB
9937	3382	3	a	a	DT
9937	3382	4	rabbit	rabbit	NN
9937	3382	5	,	,	,
9937	3382	6	first	first	JJ
9937	3382	7	chop	chop	VB
9937	3382	8	off	off	RP
9937	3382	9	the	the	DT
9937	3382	10	feet	foot	NNS
9937	3382	11	at	at	IN
9937	3382	12	the	the	DT
9937	3382	13	first	first	JJ
9937	3382	14	joint	joint	NN
9937	3382	15	;	;	:
9937	3382	16	then	then	RB
9937	3382	17	remove	remove	VB
9937	3382	18	the	the	DT
9937	3382	19	head	head	NN
9937	3382	20	at	at	IN
9937	3382	21	the	the	DT
9937	3382	22	first	first	JJ
9937	3382	23	joint	joint	NN
9937	3382	24	below	below	IN
9937	3382	25	the	the	DT
9937	3382	26	skull	skull	NN
9937	3382	27	and	and	CC
9937	3382	28	slit	slit	VBD
9937	3382	29	the	the	DT
9937	3382	30	skin	skin	NN
9937	3382	31	of	of	IN
9937	3382	32	the	the	DT
9937	3382	33	stomach	stomach	NN
9937	3382	34	from	from	IN
9937	3382	35	a	a	DT
9937	3382	36	point	point	NN
9937	3382	37	between	between	IN
9937	3382	38	the	the	DT
9937	3382	39	forelegs	foreleg	NNS
9937	3382	40	to	to	IN
9937	3382	41	the	the	DT
9937	3382	42	hind	hind	NN
9937	3382	43	legs	leg	NNS
9937	3382	44	.	.	.
9937	3383	1	With	with	IN
9937	3383	2	this	this	DT
9937	3383	3	done	do	VBN
9937	3383	4	,	,	,
9937	3383	5	remove	remove	VB
9937	3383	6	the	the	DT
9937	3383	7	entrails	entrail	NNS
9937	3383	8	carefully	carefully	RB
9937	3383	9	,	,	,
9937	3383	10	proceeding	proceed	VBG
9937	3383	11	in	in	IN
9937	3383	12	much	much	RB
9937	3383	13	the	the	DT
9937	3383	14	same	same	JJ
9937	3383	15	manner	manner	NN
9937	3383	16	as	as	IN
9937	3383	17	in	in	IN
9937	3383	18	removing	remove	VBG
9937	3383	19	the	the	DT
9937	3383	20	entrails	entrail	NNS
9937	3383	21	of	of	IN
9937	3383	22	a	a	DT
9937	3383	23	chicken	chicken	NN
9937	3383	24	.	.	.
9937	3384	1	Then	then	RB
9937	3384	2	slit	slit	VB
9937	3384	3	the	the	DT
9937	3384	4	skin	skin	NN
9937	3384	5	from	from	IN
9937	3384	6	the	the	DT
9937	3384	7	opening	opening	NN
9937	3384	8	in	in	IN
9937	3384	9	the	the	DT
9937	3384	10	stomach	stomach	NN
9937	3384	11	around	around	IN
9937	3384	12	the	the	DT
9937	3384	13	back	back	NN
9937	3384	14	to	to	IN
9937	3384	15	the	the	DT
9937	3384	16	opposite	opposite	JJ
9937	3384	17	side	side	NN
9937	3384	18	.	.	.
9937	3385	1	Catch	catch	VB
9937	3385	2	hold	hold	NN
9937	3385	3	on	on	IN
9937	3385	4	the	the	DT
9937	3385	5	back	back	NN
9937	3385	6	and	and	CC
9937	3385	7	pull	pull	VB
9937	3385	8	the	the	DT
9937	3385	9	skin	skin	NN
9937	3385	10	first	first	RB
9937	3385	11	from	from	IN
9937	3385	12	the	the	DT
9937	3385	13	hind	hind	NN
9937	3385	14	legs	leg	NNS
9937	3385	15	and	and	CC
9937	3385	16	then	then	RB
9937	3385	17	from	from	IN
9937	3385	18	the	the	DT
9937	3385	19	forelegs	foreleg	NNS
9937	3385	20	.	.	.
9937	3386	1	If	if	IN
9937	3386	2	the	the	DT
9937	3386	3	rabbit	rabbit	NN
9937	3386	4	is	be	VBZ
9937	3386	5	to	to	TO
9937	3386	6	be	be	VB
9937	3386	7	stewed	stew	VBN
9937	3386	8	,	,	,
9937	3386	9	wash	wash	VB
9937	3386	10	it	-PRON-	PRP
9937	3386	11	thoroughly	thoroughly	RB
9937	3386	12	and	and	CC
9937	3386	13	separate	separate	VB
9937	3386	14	it	-PRON-	PRP
9937	3386	15	into	into	IN
9937	3386	16	pieces	piece	NNS
9937	3386	17	at	at	IN
9937	3386	18	the	the	DT
9937	3386	19	joints	joint	NNS
9937	3386	20	.	.	.
9937	3387	1	If	if	IN
9937	3387	2	it	-PRON-	PRP
9937	3387	3	is	be	VBZ
9937	3387	4	to	to	TO
9937	3387	5	be	be	VB
9937	3387	6	roasted	roast	VBN
9937	3387	7	or	or	CC
9937	3387	8	braized	braize	VBN
9937	3387	9	,	,	,
9937	3387	10	it	-PRON-	PRP
9937	3387	11	may	may	MD
9937	3387	12	be	be	VB
9937	3387	13	left	leave	VBN
9937	3387	14	whole	whole	JJ
9937	3387	15	.	.	.
9937	3388	1	A	a	DT
9937	3388	2	rabbit	rabbit	NN
9937	3388	3	that	that	WDT
9937	3388	4	is	be	VBZ
9937	3388	5	left	leave	VBN
9937	3388	6	whole	whole	JJ
9937	3388	7	presents	present	NNS
9937	3388	8	a	a	DT
9937	3388	9	better	well	JJR
9937	3388	10	appearance	appearance	NN
9937	3388	11	when	when	WRB
9937	3388	12	it	-PRON-	PRP
9937	3388	13	is	be	VBZ
9937	3388	14	trussed	truss	VBN
9937	3388	15	.	.	.
9937	3389	1	To	to	TO
9937	3389	2	truss	truss	VB
9937	3389	3	a	a	DT
9937	3389	4	rabbit	rabbit	NN
9937	3389	5	,	,	,
9937	3389	6	force	force	VB
9937	3389	7	the	the	DT
9937	3389	8	hind	hind	JJ
9937	3389	9	legs	leg	NNS
9937	3389	10	toward	toward	IN
9937	3389	11	the	the	DT
9937	3389	12	head	head	NN
9937	3389	13	and	and	CC
9937	3389	14	fasten	fasten	VB
9937	3389	15	them	-PRON-	PRP
9937	3389	16	in	in	IN
9937	3389	17	place	place	NN
9937	3389	18	by	by	IN
9937	3389	19	passing	pass	VBG
9937	3389	20	a	a	DT
9937	3389	21	skewer	skewer	NN
9937	3389	22	through	through	IN
9937	3389	23	the	the	DT
9937	3389	24	leg	leg	NN
9937	3389	25	on	on	IN
9937	3389	26	one	one	CD
9937	3389	27	side	side	NN
9937	3389	28	,	,	,
9937	3389	29	through	through	IN
9937	3389	30	the	the	DT
9937	3389	31	body	body	NN
9937	3389	32	,	,	,
9937	3389	33	and	and	CC
9937	3389	34	into	into	IN
9937	3389	35	the	the	DT
9937	3389	36	leg	leg	NN
9937	3389	37	on	on	IN
9937	3389	38	the	the	DT
9937	3389	39	other	other	JJ
9937	3389	40	side	side	NN
9937	3389	41	.	.	.
9937	3390	1	Then	then	RB
9937	3390	2	skewer	skewer	VB
9937	3390	3	the	the	DT
9937	3390	4	front	front	JJ
9937	3390	5	legs	leg	NNS
9937	3390	6	back	back	RB
9937	3390	7	under	under	IN
9937	3390	8	the	the	DT
9937	3390	9	body	body	NN
9937	3390	10	in	in	IN
9937	3390	11	the	the	DT
9937	3390	12	same	same	JJ
9937	3390	13	way	way	NN
9937	3390	14	.	.	.
9937	3391	1	In	in	IN
9937	3391	2	such	such	PDT
9937	3391	3	a	a	DT
9937	3391	4	case	case	NN
9937	3391	5	,	,	,
9937	3391	6	the	the	DT
9937	3391	7	head	head	NN
9937	3391	8	may	may	MD
9937	3391	9	be	be	VB
9937	3391	10	left	leave	VBN
9937	3391	11	on	on	IN
9937	3391	12	or	or	CC
9937	3391	13	removed	remove	VBN
9937	3391	14	,	,	,
9937	3391	15	as	as	IN
9937	3391	16	desired	desire	VBN
9937	3391	17	.	.	.
9937	3392	1	85	85	CD
9937	3392	2	.	.	.
9937	3393	1	ROAST	ROAST	NNP
9937	3393	2	RABBIT.--Roasting	RABBIT.--Roasting	NNP
9937	3393	3	is	be	VBZ
9937	3393	4	the	the	DT
9937	3393	5	cookery	cookery	JJ
9937	3393	6	process	process	NN
9937	3393	7	often	often	RB
9937	3393	8	used	use	VBD
9937	3393	9	to	to	TO
9937	3393	10	prepare	prepare	VB
9937	3393	11	rabbit	rabbit	NN
9937	3393	12	.	.	.
9937	3394	1	To	to	TO
9937	3394	2	cook	cook	VB
9937	3394	3	it	-PRON-	PRP
9937	3394	4	in	in	IN
9937	3394	5	this	this	DT
9937	3394	6	way	way	NN
9937	3394	7	,	,	,
9937	3394	8	first	first	JJ
9937	3394	9	skin	skin	NN
9937	3394	10	and	and	CC
9937	3394	11	clean	clean	VB
9937	3394	12	the	the	DT
9937	3394	13	animal	animal	NN
9937	3394	14	and	and	CC
9937	3394	15	stuff	stuff	VB
9937	3394	16	it	-PRON-	PRP
9937	3394	17	.	.	.
9937	3395	1	Any	any	DT
9937	3395	2	of	of	IN
9937	3395	3	the	the	DT
9937	3395	4	stuffings	stuffing	NNS
9937	3395	5	previously	previously	RB
9937	3395	6	given	give	VBN
9937	3395	7	may	may	MD
9937	3395	8	be	be	VB
9937	3395	9	used	use	VBN
9937	3395	10	for	for	IN
9937	3395	11	this	this	DT
9937	3395	12	purpose	purpose	NN
9937	3395	13	.	.	.
9937	3396	1	Then	then	RB
9937	3396	2	skewer	skewer	VB
9937	3396	3	the	the	DT
9937	3396	4	legs	leg	NNS
9937	3396	5	in	in	IN
9937	3396	6	position	position	NN
9937	3396	7	,	,	,
9937	3396	8	place	place	NN
9937	3396	9	strips	strip	NNS
9937	3396	10	of	of	IN
9937	3396	11	bacon	bacon	NN
9937	3396	12	across	across	IN
9937	3396	13	the	the	DT
9937	3396	14	back	back	NN
9937	3396	15	,	,	,
9937	3396	16	put	put	VBN
9937	3396	17	in	in	RP
9937	3396	18	a	a	DT
9937	3396	19	roasting	roast	VBG
9937	3396	20	pan	pan	NN
9937	3396	21	,	,	,
9937	3396	22	and	and	CC
9937	3396	23	dredge	dredge	VB
9937	3396	24	with	with	IN
9937	3396	25	salt	salt	NN
9937	3396	26	and	and	CC
9937	3396	27	pepper	pepper	NN
9937	3396	28	.	.	.
9937	3397	1	Also	also	RB
9937	3397	2	,	,	,
9937	3397	3	add	add	VB
9937	3397	4	1/2	1/2	CD
9937	3397	5	cupful	cupful	NN
9937	3397	6	of	of	IN
9937	3397	7	hot	hot	JJ
9937	3397	8	water	water	NN
9937	3397	9	to	to	TO
9937	3397	10	which	which	WDT
9937	3397	11	has	have	VBZ
9937	3397	12	been	be	VBN
9937	3397	13	added	add	VBN
9937	3397	14	a	a	DT
9937	3397	15	little	little	JJ
9937	3397	16	butter	butter	NN
9937	3397	17	or	or	CC
9937	3397	18	bacon	bacon	NN
9937	3397	19	fat	fat	NN
9937	3397	20	.	.	.
9937	3398	1	Roast	roast	VB
9937	3398	2	in	in	IN
9937	3398	3	a	a	DT
9937	3398	4	quick	quick	JJ
9937	3398	5	oven	oven	NN
9937	3398	6	,	,	,
9937	3398	7	and	and	CC
9937	3398	8	baste	baste	NNP
9937	3398	9	every	every	DT
9937	3398	10	15	15	CD
9937	3398	11	minutes	minute	NNS
9937	3398	12	during	during	IN
9937	3398	13	the	the	DT
9937	3398	14	roasting	roasting	NN
9937	3398	15	.	.	.
9937	3399	1	A	a	DT
9937	3399	2	few	few	JJ
9937	3399	3	minutes	minute	NNS
9937	3399	4	before	before	IN
9937	3399	5	the	the	DT
9937	3399	6	rabbit	rabbit	NN
9937	3399	7	is	be	VBZ
9937	3399	8	tender	tender	JJ
9937	3399	9	enough	enough	JJ
9937	3399	10	to	to	TO
9937	3399	11	be	be	VB
9937	3399	12	pierced	pierce	VBN
9937	3399	13	with	with	IN
9937	3399	14	a	a	DT
9937	3399	15	fork	fork	NN
9937	3399	16	,	,	,
9937	3399	17	remove	remove	VB
9937	3399	18	the	the	DT
9937	3399	19	strips	strip	NNS
9937	3399	20	of	of	IN
9937	3399	21	bacon	bacon	NN
9937	3399	22	so	so	IN
9937	3399	23	that	that	IN
9937	3399	24	the	the	DT
9937	3399	25	flesh	flesh	NN
9937	3399	26	underneath	underneath	NNP
9937	3399	27	may	may	MD
9937	3399	28	brown	brown	VB
9937	3399	29	.	.	.
9937	3400	1	Then	then	RB
9937	3400	2	remove	remove	VB
9937	3400	3	from	from	IN
9937	3400	4	the	the	DT
9937	3400	5	pan	pan	NN
9937	3400	6	and	and	CC
9937	3400	7	serve	serve	VB
9937	3400	8	.	.	.
9937	3401	1	86	86	CD
9937	3401	2	.	.	.
9937	3402	1	SAUTÉD	SAUTÉD	NNP
9937	3402	2	RABBIT.--If	RABBIT.--If	NNP
9937	3402	3	it	-PRON-	PRP
9937	3402	4	is	be	VBZ
9937	3402	5	desired	desire	VBN
9937	3402	6	to	to	TO
9937	3402	7	prepare	prepare	VB
9937	3402	8	a	a	DT
9937	3402	9	rabbit	rabbit	NN
9937	3402	10	by	by	IN
9937	3402	11	sautéing	sautéing	NN
9937	3402	12	,	,	,
9937	3402	13	skin	skin	NN
9937	3402	14	and	and	CC
9937	3402	15	clean	clean	VB
9937	3402	16	it	-PRON-	PRP
9937	3402	17	,	,	,
9937	3402	18	cut	cut	VBD
9937	3402	19	it	-PRON-	PRP
9937	3402	20	into	into	IN
9937	3402	21	pieces	piece	NNS
9937	3402	22	,	,	,
9937	3402	23	and	and	CC
9937	3402	24	dry	dry	VB
9937	3402	25	all	all	PDT
9937	3402	26	the	the	DT
9937	3402	27	pieces	piece	NNS
9937	3402	28	with	with	IN
9937	3402	29	a	a	DT
9937	3402	30	soft	soft	JJ
9937	3402	31	cloth	cloth	NN
9937	3402	32	.	.	.
9937	3403	1	Then	then	RB
9937	3403	2	melt	melt	NNP
9937	3403	3	bacon	bacon	NNP
9937	3403	4	fat	fat	NN
9937	3403	5	in	in	IN
9937	3403	6	a	a	DT
9937	3403	7	frying	fry	VBG
9937	3403	8	pan	pan	NN
9937	3403	9	,	,	,
9937	3403	10	and	and	CC
9937	3403	11	when	when	WRB
9937	3403	12	it	-PRON-	PRP
9937	3403	13	is	be	VBZ
9937	3403	14	hot	hot	JJ
9937	3403	15	place	place	NN
9937	3403	16	the	the	DT
9937	3403	17	pieces	piece	NNS
9937	3403	18	of	of	IN
9937	3403	19	rabbit	rabbit	NN
9937	3403	20	in	in	IN
9937	3403	21	it	-PRON-	PRP
9937	3403	22	and	and	CC
9937	3403	23	allow	allow	VB
9937	3403	24	them	-PRON-	PRP
9937	3403	25	to	to	TO
9937	3403	26	brown	brown	VB
9937	3403	27	.	.	.
9937	3404	1	Add	add	VB
9937	3404	2	several	several	JJ
9937	3404	3	sprigs	sprig	NNS
9937	3404	4	of	of	IN
9937	3404	5	parsley	parsley	NN
9937	3404	6	and	and	CC
9937	3404	7	two	two	CD
9937	3404	8	small	small	JJ
9937	3404	9	onions	onion	NNS
9937	3404	10	,	,	,
9937	3404	11	sliced	slice	VBN
9937	3404	12	,	,	,
9937	3404	13	season	season	NN
9937	3404	14	with	with	IN
9937	3404	15	salt	salt	NN
9937	3404	16	and	and	CC
9937	3404	17	pepper	pepper	NN
9937	3404	18	,	,	,
9937	3404	19	add	add	VB
9937	3404	20	a	a	DT
9937	3404	21	slice	slice	NN
9937	3404	22	or	or	CC
9937	3404	23	two	two	CD
9937	3404	24	of	of	IN
9937	3404	25	bacon	bacon	NN
9937	3404	26	,	,	,
9937	3404	27	and	and	CC
9937	3404	28	pour	pour	VB
9937	3404	29	water	water	NN
9937	3404	30	over	over	IN
9937	3404	31	the	the	DT
9937	3404	32	whole	whole	NN
9937	3404	33	until	until	IN
9937	3404	34	it	-PRON-	PRP
9937	3404	35	is	be	VBZ
9937	3404	36	nearly	nearly	RB
9937	3404	37	covered	cover	VBN
9937	3404	38	.	.	.
9937	3405	1	Place	place	VB
9937	3405	2	a	a	DT
9937	3405	3	cover	cover	NN
9937	3405	4	on	on	IN
9937	3405	5	the	the	DT
9937	3405	6	frying	fry	VBG
9937	3405	7	pan	pan	NN
9937	3405	8	and	and	CC
9937	3405	9	simmer	simmer	NN
9937	3405	10	slowly	slowly	RB
9937	3405	11	.	.	.
9937	3406	1	Add	add	VB
9937	3406	2	water	water	NN
9937	3406	3	when	when	WRB
9937	3406	4	it	-PRON-	PRP
9937	3406	5	is	be	VBZ
9937	3406	6	necessary	necessary	JJ
9937	3406	7	.	.	.
9937	3407	1	When	when	WRB
9937	3407	2	the	the	DT
9937	3407	3	meat	meat	NN
9937	3407	4	is	be	VBZ
9937	3407	5	tender	tender	JJ
9937	3407	6	,	,	,
9937	3407	7	remove	remove	VB
9937	3407	8	it	-PRON-	PRP
9937	3407	9	from	from	IN
9937	3407	10	the	the	DT
9937	3407	11	frying	fry	VBG
9937	3407	12	pan	pan	NN
9937	3407	13	.	.	.
9937	3408	1	Then	then	RB
9937	3408	2	thicken	thicken	VB
9937	3408	3	the	the	DT
9937	3408	4	fluid	fluid	NN
9937	3408	5	that	that	WDT
9937	3408	6	remains	remain	VBZ
9937	3408	7	with	with	IN
9937	3408	8	a	a	DT
9937	3408	9	small	small	JJ
9937	3408	10	amount	amount	NN
9937	3408	11	of	of	IN
9937	3408	12	flour	flour	NN
9937	3408	13	so	so	IN
9937	3408	14	as	as	IN
9937	3408	15	to	to	TO
9937	3408	16	make	make	VB
9937	3408	17	a	a	DT
9937	3408	18	gravy	gravy	NN
9937	3408	19	.	.	.
9937	3409	1	Serve	serve	VB
9937	3409	2	hot	hot	JJ
9937	3409	3	.	.	.
9937	3410	1	87	87	CD
9937	3410	2	.	.	.
9937	3411	1	RABBIT	RABBIT	NNP
9937	3411	2	PIE.--Rabbit	PIE.--Rabbit	NNP
9937	3411	3	made	make	VBD
9937	3411	4	into	into	IN
9937	3411	5	pie	pie	NN
9937	3411	6	is	be	VBZ
9937	3411	7	also	also	RB
9937	3411	8	a	a	DT
9937	3411	9	desirable	desirable	JJ
9937	3411	10	way	way	NN
9937	3411	11	in	in	IN
9937	3411	12	which	which	WDT
9937	3411	13	to	to	TO
9937	3411	14	serve	serve	VB
9937	3411	15	rabbit	rabbit	NN
9937	3411	16	.	.	.
9937	3412	1	To	to	TO
9937	3412	2	prepare	prepare	VB
9937	3412	3	such	such	PDT
9937	3412	4	a	a	DT
9937	3412	5	dish	dish	NN
9937	3412	6	,	,	,
9937	3412	7	skin	skin	NN
9937	3412	8	and	and	CC
9937	3412	9	clean	clean	VB
9937	3412	10	one	one	CD
9937	3412	11	or	or	CC
9937	3412	12	more	more	JJR
9937	3412	13	rabbits	rabbit	NNS
9937	3412	14	and	and	CC
9937	3412	15	cut	cut	VBD
9937	3412	16	them	-PRON-	PRP
9937	3412	17	up	up	RP
9937	3412	18	into	into	IN
9937	3412	19	as	as	RB
9937	3412	20	small	small	JJ
9937	3412	21	pieces	piece	NNS
9937	3412	22	as	as	IN
9937	3412	23	possible	possible	JJ
9937	3412	24	,	,	,
9937	3412	25	removing	remove	VBG
9937	3412	26	the	the	DT
9937	3412	27	largest	large	JJS
9937	3412	28	bones	bone	NNS
9937	3412	29	.	.	.
9937	3413	1	Put	put	VB
9937	3413	2	these	these	DT
9937	3413	3	pieces	piece	NNS
9937	3413	4	into	into	IN
9937	3413	5	a	a	DT
9937	3413	6	baking	baking	NN
9937	3413	7	dish	dish	NN
9937	3413	8	,	,	,
9937	3413	9	and	and	CC
9937	3413	10	over	over	IN
9937	3413	11	them	-PRON-	PRP
9937	3413	12	place	place	VBP
9937	3413	13	bacon	bacon	NN
9937	3413	14	cut	cut	VBD
9937	3413	15	into	into	IN
9937	3413	16	small	small	JJ
9937	3413	17	strips	strip	NNS
9937	3413	18	.	.	.
9937	3414	1	Sprinkle	sprinkle	VB
9937	3414	2	all	all	DT
9937	3414	3	with	with	IN
9937	3414	4	chopped	chop	VBN
9937	3414	5	parsley	parsley	NN
9937	3414	6	,	,	,
9937	3414	7	salt	salt	NN
9937	3414	8	,	,	,
9937	3414	9	and	and	CC
9937	3414	10	pepper	pepper	NN
9937	3414	11	,	,	,
9937	3414	12	and	and	CC
9937	3414	13	add	add	VB
9937	3414	14	a	a	DT
9937	3414	15	few	few	JJ
9937	3414	16	slices	slice	NNS
9937	3414	17	of	of	IN
9937	3414	18	onion	onion	NN
9937	3414	19	,	,	,
9937	3414	20	as	as	RB
9937	3414	21	well	well	RB
9937	3414	22	as	as	IN
9937	3414	23	some	some	DT
9937	3414	24	strips	strip	NNS
9937	3414	25	of	of	IN
9937	3414	26	carrot	carrot	NN
9937	3414	27	and	and	CC
9937	3414	28	potato	potato	NN
9937	3414	29	,	,	,
9937	3414	30	if	if	IN
9937	3414	31	desired	desire	VBN
9937	3414	32	.	.	.
9937	3415	1	Pour	pour	VB
9937	3415	2	a	a	DT
9937	3415	3	sufficient	sufficient	JJ
9937	3415	4	amount	amount	NN
9937	3415	5	of	of	IN
9937	3415	6	boiling	boil	VBG
9937	3415	7	water	water	NN
9937	3415	8	over	over	IN
9937	3415	9	the	the	DT
9937	3415	10	whole	whole	NN
9937	3415	11	and	and	CC
9937	3415	12	allow	allow	VB
9937	3415	13	to	to	IN
9937	3415	14	simmer	simmer	VB
9937	3415	15	slowly	slowly	RB
9937	3415	16	until	until	IN
9937	3415	17	the	the	DT
9937	3415	18	meat	meat	NN
9937	3415	19	is	be	VBZ
9937	3415	20	partly	partly	RB
9937	3415	21	cooked	cook	VBN
9937	3415	22	.	.	.
9937	3416	1	Then	then	RB
9937	3416	2	place	place	NN
9937	3416	3	in	in	IN
9937	3416	4	the	the	DT
9937	3416	5	oven	oven	NN
9937	3416	6	and	and	CC
9937	3416	7	cook	cook	NN
9937	3416	8	until	until	IN
9937	3416	9	the	the	DT
9937	3416	10	meat	meat	NN
9937	3416	11	is	be	VBZ
9937	3416	12	tender	tender	JJ
9937	3416	13	.	.	.
9937	3417	1	Next	next	RB
9937	3417	2	,	,	,
9937	3417	3	dredge	dredge	VB
9937	3417	4	the	the	DT
9937	3417	5	contents	content	NNS
9937	3417	6	of	of	IN
9937	3417	7	the	the	DT
9937	3417	8	baking	baking	NN
9937	3417	9	dish	dish	NN
9937	3417	10	with	with	IN
9937	3417	11	flour	flour	NN
9937	3417	12	and	and	CC
9937	3417	13	cover	cover	VB
9937	3417	14	with	with	IN
9937	3417	15	a	a	DT
9937	3417	16	1/4-inch	1/4-inch	CD
9937	3417	17	layer	layer	NN
9937	3417	18	of	of	IN
9937	3417	19	baking	baking	NN
9937	3417	20	-	-	HYPH
9937	3417	21	powder	powder	NNP
9937	3417	22	biscuit	biscuit	NN
9937	3417	23	dough	dough	NN
9937	3417	24	.	.	.
9937	3418	1	Make	make	VB
9937	3418	2	several	several	JJ
9937	3418	3	slits	slit	NNS
9937	3418	4	through	through	IN
9937	3418	5	the	the	DT
9937	3418	6	dough	dough	NN
9937	3418	7	to	to	TO
9937	3418	8	allow	allow	VB
9937	3418	9	the	the	DT
9937	3418	10	steam	steam	NN
9937	3418	11	to	to	TO
9937	3418	12	escape	escape	VB
9937	3418	13	.	.	.
9937	3419	1	Bake	bake	VB
9937	3419	2	until	until	IN
9937	3419	3	the	the	DT
9937	3419	4	dough	dough	NN
9937	3419	5	becomes	become	VBZ
9937	3419	6	a	a	DT
9937	3419	7	well	well	RB
9937	3419	8	-	-	HYPH
9937	3419	9	browned	brown	VBN
9937	3419	10	crust	crust	NN
9937	3419	11	.	.	.
9937	3420	1	Serve	serve	VB
9937	3420	2	hot	hot	JJ
9937	3420	3	in	in	IN
9937	3420	4	the	the	DT
9937	3420	5	baking	baking	NN
9937	3420	6	dish	dish	NN
9937	3420	7	.	.	.
9937	3421	1	88	88	CD
9937	3421	2	.	.	.
9937	3422	1	BROILED	broiled	NN
9937	3422	2	SQUIRREL.--For	SQUIRREL.--For	NNP
9937	3422	3	cooking	cooking	NN
9937	3422	4	,	,	,
9937	3422	5	squirrel	squirrel	NNP
9937	3422	6	is	be	VBZ
9937	3422	7	cleaned	clean	VBN
9937	3422	8	in	in	IN
9937	3422	9	practically	practically	RB
9937	3422	10	the	the	DT
9937	3422	11	same	same	JJ
9937	3422	12	way	way	NN
9937	3422	13	as	as	IN
9937	3422	14	rabbit	rabbit	NN
9937	3422	15	.	.	.
9937	3423	1	Squirrel	squirrel	NN
9937	3423	2	may	may	MD
9937	3423	3	be	be	VB
9937	3423	4	made	make	VBN
9937	3423	5	ready	ready	JJ
9937	3423	6	to	to	TO
9937	3423	7	eat	eat	VB
9937	3423	8	by	by	IN
9937	3423	9	stewing	stew	VBG
9937	3423	10	,	,	,
9937	3423	11	but	but	CC
9937	3423	12	as	as	IN
9937	3423	13	it	-PRON-	PRP
9937	3423	14	is	be	VBZ
9937	3423	15	so	so	RB
9937	3423	16	small	small	JJ
9937	3423	17	a	a	DT
9937	3423	18	creature	creature	NN
9937	3423	19	,	,	,
9937	3423	20	broiling	broiling	NN
9937	3423	21	is	be	VBZ
9937	3423	22	the	the	DT
9937	3423	23	usual	usual	JJ
9937	3423	24	method	method	NN
9937	3423	25	of	of	IN
9937	3423	26	preparation	preparation	NN
9937	3423	27	.	.	.
9937	3424	1	To	to	TO
9937	3424	2	broil	broil	VB
9937	3424	3	a	a	DT
9937	3424	4	squirrel	squirrel	NN
9937	3424	5	,	,	,
9937	3424	6	first	first	RB
9937	3424	7	remove	remove	VB
9937	3424	8	the	the	DT
9937	3424	9	skin	skin	NN
9937	3424	10	and	and	CC
9937	3424	11	clean	clean	VB
9937	3424	12	it	-PRON-	PRP
9937	3424	13	.	.	.
9937	3425	1	Then	then	RB
9937	3425	2	break	break	VB
9937	3425	3	the	the	DT
9937	3425	4	bones	bone	NNS
9937	3425	5	along	along	IN
9937	3425	6	the	the	DT
9937	3425	7	spine	spine	NN
9937	3425	8	,	,	,
9937	3425	9	so	so	IN
9937	3425	10	that	that	IN
9937	3425	11	the	the	DT
9937	3425	12	squirrel	squirrel	NN
9937	3425	13	can	can	MD
9937	3425	14	be	be	VB
9937	3425	15	spread	spread	VBN
9937	3425	16	out	out	RP
9937	3425	17	flat	flat	RB
9937	3425	18	.	.	.
9937	3426	1	When	when	WRB
9937	3426	2	thus	thus	RB
9937	3426	3	made	make	VBN
9937	3426	4	ready	ready	JJ
9937	3426	5	,	,	,
9937	3426	6	place	place	VB
9937	3426	7	it	-PRON-	PRP
9937	3426	8	on	on	IN
9937	3426	9	a	a	DT
9937	3426	10	well	well	RB
9937	3426	11	-	-	HYPH
9937	3426	12	greased	grease	VBN
9937	3426	13	hot	hot	JJ
9937	3426	14	broiler	broiler	NN
9937	3426	15	and	and	CC
9937	3426	16	sear	sear	VB
9937	3426	17	it	-PRON-	PRP
9937	3426	18	quickly	quickly	RB
9937	3426	19	on	on	IN
9937	3426	20	one	one	CD
9937	3426	21	side	side	NN
9937	3426	22	;	;	:
9937	3426	23	then	then	RB
9937	3426	24	turn	turn	VB
9937	3426	25	it	-PRON-	PRP
9937	3426	26	and	and	CC
9937	3426	27	sear	sear	VB
9937	3426	28	the	the	DT
9937	3426	29	other	other	JJ
9937	3426	30	side	side	NN
9937	3426	31	.	.	.
9937	3427	1	Next	next	RB
9937	3427	2	,	,	,
9937	3427	3	sprinkle	sprinkle	VB
9937	3427	4	it	-PRON-	PRP
9937	3427	5	with	with	IN
9937	3427	6	salt	salt	NN
9937	3427	7	and	and	CC
9937	3427	8	pepper	pepper	NN
9937	3427	9	,	,	,
9937	3427	10	place	place	NN
9937	3427	11	strips	strip	NNS
9937	3427	12	of	of	IN
9937	3427	13	bacon	bacon	NN
9937	3427	14	across	across	IN
9937	3427	15	the	the	DT
9937	3427	16	back	back	NN
9937	3427	17	,	,	,
9937	3427	18	and	and	CC
9937	3427	19	allow	allow	VB
9937	3427	20	it	-PRON-	PRP
9937	3427	21	to	to	TO
9937	3427	22	broil	broil	VB
9937	3427	23	slowly	slowly	RB
9937	3427	24	until	until	IN
9937	3427	25	it	-PRON-	PRP
9937	3427	26	is	be	VBZ
9937	3427	27	well	well	RB
9937	3427	28	browned	brown	VBN
9937	3427	29	.	.	.
9937	3428	1	Squirrel	Squirrel	NNP
9937	3428	2	may	may	MD
9937	3428	3	be	be	VB
9937	3428	4	served	serve	VBN
9937	3428	5	in	in	IN
9937	3428	6	the	the	DT
9937	3428	7	same	same	JJ
9937	3428	8	way	way	NN
9937	3428	9	as	as	IN
9937	3428	10	rabbit	rabbit	NN
9937	3428	11	.	.	.
9937	3429	1	89	89	CD
9937	3429	2	.	.	.
9937	3430	1	CUTS	cuts	NN
9937	3430	2	OF	of	IN
9937	3430	3	VENISON.--The	venison.--the	FW
9937	3430	4	meat	meat	NN
9937	3430	5	obtained	obtain	VBN
9937	3430	6	from	from	IN
9937	3430	7	deer	deer	NN
9937	3430	8	,	,	,
9937	3430	9	called	call	VBN
9937	3430	10	venison	venison	NNP
9937	3430	11	,	,	,
9937	3430	12	as	as	IN
9937	3430	13	has	have	VBZ
9937	3430	14	been	be	VBN
9937	3430	15	mentioned	mention	VBN
9937	3430	16	,	,	,
9937	3430	17	may	may	MD
9937	3430	18	be	be	VB
9937	3430	19	cut	cut	VBN
9937	3430	20	up	up	RP
9937	3430	21	to	to	TO
9937	3430	22	form	form	VB
9937	3430	23	cuts	cut	NNS
9937	3430	24	similar	similar	JJ
9937	3430	25	to	to	IN
9937	3430	26	those	those	DT
9937	3430	27	obtained	obtain	VBN
9937	3430	28	from	from	IN
9937	3430	29	beef	beef	NN
9937	3430	30	,	,	,
9937	3430	31	such	such	JJ
9937	3430	32	as	as	IN
9937	3430	33	steaks	steak	NNS
9937	3430	34	and	and	CC
9937	3430	35	roasts	roast	NNS
9937	3430	36	.	.	.
9937	3431	1	Although	although	IN
9937	3431	2	such	such	JJ
9937	3431	3	meat	meat	NN
9937	3431	4	is	be	VBZ
9937	3431	5	a	a	DT
9937	3431	6	rarity	rarity	NN
9937	3431	7	,	,	,
9937	3431	8	it	-PRON-	PRP
9937	3431	9	will	will	MD
9937	3431	10	be	be	VB
9937	3431	11	well	well	JJ
9937	3431	12	to	to	TO
9937	3431	13	be	be	VB
9937	3431	14	familiar	familiar	JJ
9937	3431	15	with	with	IN
9937	3431	16	a	a	DT
9937	3431	17	few	few	JJ
9937	3431	18	of	of	IN
9937	3431	19	the	the	DT
9937	3431	20	methods	method	NNS
9937	3431	21	of	of	IN
9937	3431	22	cooking	cook	VBG
9937	3431	23	it	-PRON-	PRP
9937	3431	24	.	.	.
9937	3432	1	These	these	DT
9937	3432	2	,	,	,
9937	3432	3	however	however	RB
9937	3432	4	,	,	,
9937	3432	5	do	do	VBP
9937	3432	6	not	not	RB
9937	3432	7	differ	differ	VB
9937	3432	8	materially	materially	RB
9937	3432	9	from	from	IN
9937	3432	10	the	the	DT
9937	3432	11	methods	method	NNS
9937	3432	12	of	of	IN
9937	3432	13	cooking	cook	VBG
9937	3432	14	other	other	JJ
9937	3432	15	meats	meat	NNS
9937	3432	16	.	.	.
9937	3433	1	90	90	CD
9937	3433	2	.	.	.
9937	3434	1	BROILED	BROILED	NNP
9937	3434	2	VENISON.--To	VENISON.--To	NNP
9937	3434	3	prepare	prepare	VB
9937	3434	4	venison	venison	NNP
9937	3434	5	for	for	IN
9937	3434	6	broiling	broiling	NN
9937	3434	7	,	,	,
9937	3434	8	cut	cut	VB
9937	3434	9	a	a	DT
9937	3434	10	steak	steak	NN
9937	3434	11	from	from	IN
9937	3434	12	1	1	CD
9937	3434	13	to	to	IN
9937	3434	14	1	1	CD
9937	3434	15	-	-	HYPH
9937	3434	16	1/2	1/2	CD
9937	3434	17	inches	inch	NNS
9937	3434	18	thick	thick	JJ
9937	3434	19	.	.	.
9937	3435	1	Place	place	VB
9937	3435	2	this	this	DT
9937	3435	3	on	on	IN
9937	3435	4	a	a	DT
9937	3435	5	well	well	RB
9937	3435	6	-	-	HYPH
9937	3435	7	greased	grease	VBN
9937	3435	8	broiler	broiler	NN
9937	3435	9	and	and	CC
9937	3435	10	broil	broil	NN
9937	3435	11	until	until	IN
9937	3435	12	well	well	RB
9937	3435	13	done	do	VBN
9937	3435	14	.	.	.
9937	3436	1	Serve	serve	VB
9937	3436	2	on	on	IN
9937	3436	3	a	a	DT
9937	3436	4	hot	hot	JJ
9937	3436	5	platter	platter	NN
9937	3436	6	.	.	.
9937	3437	1	Garnish	garnish	VB
9937	3437	2	the	the	DT
9937	3437	3	broiled	broil	VBN
9937	3437	4	venison	venison	NN
9937	3437	5	with	with	IN
9937	3437	6	parsley	parsley	NNP
9937	3437	7	and	and	CC
9937	3437	8	pour	pour	VB
9937	3437	9	over	over	IN
9937	3437	10	it	-PRON-	PRP
9937	3437	11	sauce	sauce	NN
9937	3437	12	made	make	VBN
9937	3437	13	as	as	IN
9937	3437	14	follows	follow	VBZ
9937	3437	15	:	:	:
9937	3437	16	SAUCE	SAUCE	VBN
9937	3437	17	FOR	for	IN
9937	3437	18	BROILED	broiled	NN
9937	3437	19	VENISON	VENISON	NNP
9937	3437	20	2	2	CD
9937	3437	21	Tb	Tb	NNP
9937	3437	22	.	.	.
9937	3438	1	butter	butter	NN
9937	3438	2	2	2	CD
9937	3438	3	Tb	Tb	NNP
9937	3438	4	.	.	.
9937	3439	1	flour	flour	NN
9937	3439	2	1/2	1/2	CD
9937	3439	3	tsp	tsp	NN
9937	3439	4	.	.	.
9937	3440	1	salt	salt	NN
9937	3440	2	1/4	1/4	CD
9937	3440	3	tsp	tsp	NN
9937	3440	4	.	.	.
9937	3441	1	ground	ground	NNP
9937	3441	2	cinnamon	cinnamon	NNP
9937	3441	3	4	4	CD
9937	3441	4	Tb	Tb	NNP
9937	3441	5	.	.	.
9937	3442	1	currant	currant	NNP
9937	3442	2	jelly	jelly	NNP
9937	3442	3	2	2	CD
9937	3442	4	tsp	tsp	NN
9937	3442	5	.	.	.
9937	3443	1	lemon	lemon	NNP
9937	3443	2	juice	juice	NNP
9937	3443	3	1/4	1/4	CD
9937	3443	4	c.	c.	NNP
9937	3443	5	port	port	NNP
9937	3443	6	wine	wine	NN
9937	3443	7	6	6	CD
9937	3443	8	finely	finely	RB
9937	3443	9	chopped	chop	VBN
9937	3443	10	Maraschino	Maraschino	NNP
9937	3443	11	cherries	cherry	NNS
9937	3443	12	Melt	Melt	NNP
9937	3443	13	the	the	DT
9937	3443	14	butter	butter	NN
9937	3443	15	in	in	IN
9937	3443	16	a	a	DT
9937	3443	17	saucepan	saucepan	NN
9937	3443	18	,	,	,
9937	3443	19	add	add	VB
9937	3443	20	the	the	DT
9937	3443	21	flour	flour	NN
9937	3443	22	,	,	,
9937	3443	23	salt	salt	NN
9937	3443	24	,	,	,
9937	3443	25	ground	ground	NN
9937	3443	26	cinnamon	cinnamon	NN
9937	3443	27	,	,	,
9937	3443	28	currant	currant	JJ
9937	3443	29	jelly	jelly	NNP
9937	3443	30	,	,	,
9937	3443	31	lemon	lemon	NN
9937	3443	32	juice	juice	NN
9937	3443	33	,	,	,
9937	3443	34	and	and	CC
9937	3443	35	the	the	DT
9937	3443	36	port	port	NN
9937	3443	37	wine	wine	NN
9937	3443	38	,	,	,
9937	3443	39	which	which	WDT
9937	3443	40	should	should	MD
9937	3443	41	be	be	VB
9937	3443	42	heated	heat	VBN
9937	3443	43	with	with	IN
9937	3443	44	1	1	CD
9937	3443	45	cupful	cupful	NN
9937	3443	46	of	of	IN
9937	3443	47	water	water	NN
9937	3443	48	.	.	.
9937	3444	1	Cook	cook	VB
9937	3444	2	until	until	IN
9937	3444	3	the	the	DT
9937	3444	4	flour	flour	NN
9937	3444	5	has	have	VBZ
9937	3444	6	thickened	thicken	VBN
9937	3444	7	,	,	,
9937	3444	8	remove	remove	VB
9937	3444	9	from	from	IN
9937	3444	10	the	the	DT
9937	3444	11	fire	fire	NN
9937	3444	12	,	,	,
9937	3444	13	and	and	CC
9937	3444	14	add	add	VB
9937	3444	15	the	the	DT
9937	3444	16	cherries	cherry	NNS
9937	3444	17	.	.	.
9937	3445	1	91	91	CD
9937	3445	2	.	.	.
9937	3446	1	ROAST	ROAST	NNP
9937	3446	2	FILLET	FILLET	NNP
9937	3446	3	OF	of	IN
9937	3446	4	VENISON.--If	VENISON.--If	NNP
9937	3446	5	a	a	DT
9937	3446	6	fillet	fillet	NN
9937	3446	7	of	of	IN
9937	3446	8	venison	venison	NNP
9937	3446	9	is	be	VBZ
9937	3446	10	to	to	TO
9937	3446	11	be	be	VB
9937	3446	12	roasted	roast	VBN
9937	3446	13	,	,	,
9937	3446	14	proceed	procee	VBN
9937	3446	15	by	by	IN
9937	3446	16	larding	lard	VBG
9937	3446	17	it	-PRON-	PRP
9937	3446	18	with	with	IN
9937	3446	19	strips	strip	NNS
9937	3446	20	of	of	IN
9937	3446	21	salt	salt	NN
9937	3446	22	pork	pork	NN
9937	3446	23	.	.	.
9937	3447	1	Then	then	RB
9937	3447	2	place	place	VB
9937	3447	3	it	-PRON-	PRP
9937	3447	4	in	in	IN
9937	3447	5	a	a	DT
9937	3447	6	pan	pan	NN
9937	3447	7	with	with	IN
9937	3447	8	one	one	CD
9937	3447	9	small	small	JJ
9937	3447	10	onion	onion	NN
9937	3447	11	,	,	,
9937	3447	12	sliced	slice	VBN
9937	3447	13	,	,	,
9937	3447	14	a	a	DT
9937	3447	15	bay	bay	NN
9937	3447	16	leaf	leaf	NN
9937	3447	17	,	,	,
9937	3447	18	and	and	CC
9937	3447	19	a	a	DT
9937	3447	20	small	small	JJ
9937	3447	21	quantity	quantity	NN
9937	3447	22	of	of	IN
9937	3447	23	parsley	parsley	NN
9937	3447	24	,	,	,
9937	3447	25	1	1	CD
9937	3447	26	teaspoonful	teaspoonful	NN
9937	3447	27	of	of	IN
9937	3447	28	salt	salt	NN
9937	3447	29	,	,	,
9937	3447	30	and	and	CC
9937	3447	31	1/4	1/4	CD
9937	3447	32	teaspoonful	teaspoonful	NN
9937	3447	33	of	of	IN
9937	3447	34	pepper	pepper	NN
9937	3447	35	.	.	.
9937	3448	1	Dilute	dilute	NN
9937	3448	2	1/4	1/4	CD
9937	3448	3	cupful	cupful	NN
9937	3448	4	of	of	IN
9937	3448	5	vinegar	vinegar	NN
9937	3448	6	with	with	IN
9937	3448	7	3/4	3/4	CD
9937	3448	8	cupful	cupful	NN
9937	3448	9	of	of	IN
9937	3448	10	water	water	NN
9937	3448	11	and	and	CC
9937	3448	12	add	add	VB
9937	3448	13	a	a	DT
9937	3448	14	teaspoonful	teaspoonful	NN
9937	3448	15	of	of	IN
9937	3448	16	Worcestershire	Worcestershire	NNP
9937	3448	17	sauce	sauce	NN
9937	3448	18	.	.	.
9937	3449	1	Pour	pour	VB
9937	3449	2	this	this	DT
9937	3449	3	over	over	IN
9937	3449	4	the	the	DT
9937	3449	5	fillet	fillet	NN
9937	3449	6	and	and	CC
9937	3449	7	place	place	VB
9937	3449	8	it	-PRON-	PRP
9937	3449	9	in	in	IN
9937	3449	10	a	a	DT
9937	3449	11	hot	hot	JJ
9937	3449	12	oven	oven	NN
9937	3449	13	.	.	.
9937	3450	1	Cook	cook	VB
9937	3450	2	until	until	IN
9937	3450	3	the	the	DT
9937	3450	4	liquid	liquid	NN
9937	3450	5	has	have	VBZ
9937	3450	6	evaporated	evaporate	VBN
9937	3450	7	sufficiently	sufficiently	RB
9937	3450	8	to	to	TO
9937	3450	9	allow	allow	VB
9937	3450	10	the	the	DT
9937	3450	11	venison	venison	NN
9937	3450	12	to	to	IN
9937	3450	13	brown	brown	NNP
9937	3450	14	.	.	.
9937	3451	1	Turn	turn	VB
9937	3451	2	,	,	,
9937	3451	3	so	so	IN
9937	3451	4	as	as	IN
9937	3451	5	to	to	TO
9937	3451	6	brown	brown	VB
9937	3451	7	on	on	IN
9937	3451	8	both	both	DT
9937	3451	9	sides	side	NNS
9937	3451	10	,	,	,
9937	3451	11	and	and	CC
9937	3451	12	when	when	WRB
9937	3451	13	quite	quite	RB
9937	3451	14	tender	tender	JJ
9937	3451	15	and	and	CC
9937	3451	16	well	well	RB
9937	3451	17	browned	brown	VBN
9937	3451	18	,	,	,
9937	3451	19	serve	serve	VB
9937	3451	20	on	on	IN
9937	3451	21	a	a	DT
9937	3451	22	hot	hot	JJ
9937	3451	23	platter	platter	NN
9937	3451	24	.	.	.
9937	3452	1	92	92	CD
9937	3452	2	.	.	.
9937	3453	1	ROAST	ROAST	NNP
9937	3453	2	LEG	LEG	NNP
9937	3453	3	OF	of	IN
9937	3453	4	VENISON.--If	VENISON.--If	NNP
9937	3453	5	a	a	DT
9937	3453	6	leg	leg	NN
9937	3453	7	of	of	IN
9937	3453	8	venison	venison	NNP
9937	3453	9	is	be	VBZ
9937	3453	10	to	to	TO
9937	3453	11	be	be	VB
9937	3453	12	roasted	roast	VBN
9937	3453	13	,	,	,
9937	3453	14	first	first	RB
9937	3453	15	remove	remove	VB
9937	3453	16	the	the	DT
9937	3453	17	skin	skin	NN
9937	3453	18	,	,	,
9937	3453	19	wipe	wipe	VB
9937	3453	20	the	the	DT
9937	3453	21	meat	meat	NN
9937	3453	22	with	with	IN
9937	3453	23	a	a	DT
9937	3453	24	damp	damp	JJ
9937	3453	25	cloth	cloth	NN
9937	3453	26	,	,	,
9937	3453	27	and	and	CC
9937	3453	28	cover	cover	VB
9937	3453	29	it	-PRON-	PRP
9937	3453	30	with	with	IN
9937	3453	31	a	a	DT
9937	3453	32	paste	paste	NN
9937	3453	33	made	make	VBN
9937	3453	34	of	of	IN
9937	3453	35	flour	flour	NN
9937	3453	36	and	and	CC
9937	3453	37	water	water	NN
9937	3453	38	.	.	.
9937	3454	1	Then	then	RB
9937	3454	2	put	put	VB
9937	3454	3	it	-PRON-	PRP
9937	3454	4	into	into	IN
9937	3454	5	a	a	DT
9937	3454	6	roasting	roast	VBG
9937	3454	7	pan	pan	NN
9937	3454	8	and	and	CC
9937	3454	9	roast	roast	NN
9937	3454	10	in	in	IN
9937	3454	11	a	a	DT
9937	3454	12	very	very	RB
9937	3454	13	hot	hot	JJ
9937	3454	14	oven	oven	NN
9937	3454	15	.	.	.
9937	3455	1	Baste	Baste	NNP
9937	3455	2	with	with	IN
9937	3455	3	hot	hot	JJ
9937	3455	4	water	water	NN
9937	3455	5	every	every	DT
9937	3455	6	15	15	CD
9937	3455	7	minutes	minute	NNS
9937	3455	8	for	for	IN
9937	3455	9	about	about	RB
9937	3455	10	1	1	CD
9937	3455	11	1/2	1/2	CD
9937	3455	12	hours	hour	NNS
9937	3455	13	.	.	.
9937	3456	1	At	at	IN
9937	3456	2	the	the	DT
9937	3456	3	end	end	NN
9937	3456	4	of	of	IN
9937	3456	5	this	this	DT
9937	3456	6	time	time	NN
9937	3456	7	,	,	,
9937	3456	8	remove	remove	VB
9937	3456	9	the	the	DT
9937	3456	10	paste	paste	NN
9937	3456	11	,	,	,
9937	3456	12	spread	spread	VB
9937	3456	13	the	the	DT
9937	3456	14	surface	surface	NN
9937	3456	15	with	with	IN
9937	3456	16	butter	butter	NN
9937	3456	17	,	,	,
9937	3456	18	sprinkle	sprinkle	VB
9937	3456	19	with	with	IN
9937	3456	20	salt	salt	NN
9937	3456	21	and	and	CC
9937	3456	22	pepper	pepper	NN
9937	3456	23	,	,	,
9937	3456	24	and	and	CC
9937	3456	25	continue	continue	VB
9937	3456	26	to	to	TO
9937	3456	27	roast	roast	VB
9937	3456	28	for	for	IN
9937	3456	29	1	1	CD
9937	3456	30	to	to	IN
9937	3456	31	1	1	CD
9937	3456	32	1/4	1/4	CD
9937	3456	33	hours	hour	NNS
9937	3456	34	longer	long	RBR
9937	3456	35	.	.	.
9937	3457	1	Baste	Baste	NNP
9937	3457	2	every	every	DT
9937	3457	3	15	15	CD
9937	3457	4	minutes	minute	NNS
9937	3457	5	,	,	,
9937	3457	6	basting	baste	VBG
9937	3457	7	during	during	IN
9937	3457	8	the	the	DT
9937	3457	9	last	last	JJ
9937	3457	10	hour	hour	NN
9937	3457	11	with	with	IN
9937	3457	12	hot	hot	JJ
9937	3457	13	water	water	NN
9937	3457	14	in	in	IN
9937	3457	15	which	which	WDT
9937	3457	16	has	have	VBZ
9937	3457	17	been	be	VBN
9937	3457	18	melted	melt	VBN
9937	3457	19	a	a	DT
9937	3457	20	small	small	JJ
9937	3457	21	quantity	quantity	NN
9937	3457	22	of	of	IN
9937	3457	23	butter	butter	NN
9937	3457	24	.	.	.
9937	3458	1	Then	then	RB
9937	3458	2	remove	remove	VB
9937	3458	3	the	the	DT
9937	3458	4	venison	venison	NN
9937	3458	5	from	from	IN
9937	3458	6	the	the	DT
9937	3458	7	pan	pan	NN
9937	3458	8	and	and	CC
9937	3458	9	serve	serve	VB
9937	3458	10	it	-PRON-	PRP
9937	3458	11	on	on	IN
9937	3458	12	a	a	DT
9937	3458	13	hot	hot	JJ
9937	3458	14	platter	platter	NN
9937	3458	15	with	with	IN
9937	3458	16	any	any	DT
9937	3458	17	desired	desire	VBN
9937	3458	18	sauce	sauce	NN
9937	3458	19	.	.	.
9937	3459	1	POULTRY	POULTRY	NNP
9937	3459	2	AND	and	CC
9937	3459	3	GAME	game	NN
9937	3459	4	EXAMINATION	examination	NN
9937	3459	5	QUESTIONS	question	NNS
9937	3459	6	(	(	-LRB-
9937	3459	7	1	1	CD
9937	3459	8	)	)	-RRB-
9937	3459	9	Of	of	IN
9937	3459	10	what	what	WDT
9937	3459	11	value	value	NN
9937	3459	12	is	be	VBZ
9937	3459	13	poultry	poultry	NN
9937	3459	14	in	in	IN
9937	3459	15	the	the	DT
9937	3459	16	diet	diet	NN
9937	3459	17	?	?	.
9937	3460	1	(	(	-LRB-
9937	3460	2	2	2	LS
9937	3460	3	)	)	-RRB-
9937	3460	4	What	what	WDT
9937	3460	5	effect	effect	NN
9937	3460	6	do	do	VBP
9937	3460	7	the	the	DT
9937	3460	8	feeding	feeding	NN
9937	3460	9	and	and	CC
9937	3460	10	care	care	NN
9937	3460	11	of	of	IN
9937	3460	12	poultry	poultry	NN
9937	3460	13	have	have	VB
9937	3460	14	upon	upon	IN
9937	3460	15	it	-PRON-	PRP
9937	3460	16	as	as	IN
9937	3460	17	food	food	NN
9937	3460	18	?	?	.
9937	3461	1	(	(	-LRB-
9937	3461	2	3	3	LS
9937	3461	3	)	)	-RRB-
9937	3461	4	Mention	mention	VB
9937	3461	5	briefly	briefly	RB
9937	3461	6	the	the	DT
9937	3461	7	proper	proper	JJ
9937	3461	8	preparation	preparation	NN
9937	3461	9	of	of	IN
9937	3461	10	poultry	poultry	NN
9937	3461	11	killed	kill	VBN
9937	3461	12	for	for	IN
9937	3461	13	market	market	NN
9937	3461	14	.	.	.
9937	3462	1	(	(	-LRB-
9937	3462	2	4	4	CD
9937	3462	3	)	)	-RRB-
9937	3462	4	(	(	-LRB-
9937	3462	5	_	_	NNP
9937	3462	6	a	a	DT
9937	3462	7	_	_	NNP
9937	3462	8	)	)	-RRB-
9937	3462	9	What	what	WP
9937	3462	10	are	be	VBP
9937	3462	11	the	the	DT
9937	3462	12	most	most	RBS
9937	3462	13	important	important	JJ
9937	3462	14	things	thing	NNS
9937	3462	15	to	to	TO
9937	3462	16	consider	consider	VB
9937	3462	17	when	when	WRB
9937	3462	18	poultry	poultry	NN
9937	3462	19	is	be	VBZ
9937	3462	20	to	to	TO
9937	3462	21	be	be	VB
9937	3462	22	selected	select	VBN
9937	3462	23	?	?	.
9937	3463	1	(	(	-LRB-
9937	3463	2	_	_	NNP
9937	3463	3	b	b	NNP
9937	3463	4	_	_	NNP
9937	3463	5	)	)	-RRB-
9937	3463	6	Give	give	VB
9937	3463	7	the	the	DT
9937	3463	8	points	point	NNS
9937	3463	9	that	that	WDT
9937	3463	10	indicate	indicate	VBP
9937	3463	11	good	good	JJ
9937	3463	12	quality	quality	NN
9937	3463	13	of	of	IN
9937	3463	14	poultry	poultry	NN
9937	3463	15	.	.	.
9937	3464	1	(	(	-LRB-
9937	3464	2	5	5	LS
9937	3464	3	)	)	-RRB-
9937	3464	4	How	how	WRB
9937	3464	5	would	would	MD
9937	3464	6	you	-PRON-	PRP
9937	3464	7	determine	determine	VB
9937	3464	8	the	the	DT
9937	3464	9	age	age	NN
9937	3464	10	of	of	IN
9937	3464	11	a	a	DT
9937	3464	12	chicken	chicken	NN
9937	3464	13	?	?	.
9937	3465	1	(	(	-LRB-
9937	3465	2	6	6	CD
9937	3465	3	)	)	-RRB-
9937	3465	4	How	how	WRB
9937	3465	5	would	would	MD
9937	3465	6	you	-PRON-	PRP
9937	3465	7	determine	determine	VB
9937	3465	8	the	the	DT
9937	3465	9	freshness	freshness	NN
9937	3465	10	of	of	IN
9937	3465	11	a	a	DT
9937	3465	12	chicken	chicken	NN
9937	3465	13	?	?	.
9937	3466	1	(	(	-LRB-
9937	3466	2	7	7	CD
9937	3466	3	)	)	-RRB-
9937	3466	4	(	(	-LRB-
9937	3466	5	_	_	NNP
9937	3466	6	a	a	DT
9937	3466	7	_	_	NNP
9937	3466	8	)	)	-RRB-
9937	3466	9	What	what	WP
9937	3466	10	are	be	VBP
9937	3466	11	the	the	DT
9937	3466	12	marks	mark	NNS
9937	3466	13	of	of	IN
9937	3466	14	cold	cold	JJ
9937	3466	15	-	-	HYPH
9937	3466	16	storage	storage	NN
9937	3466	17	poultry	poultry	NN
9937	3466	18	?	?	.
9937	3467	1	(	(	-LRB-
9937	3467	2	_	_	NNP
9937	3467	3	b	b	NNP
9937	3467	4	_	_	NNP
9937	3467	5	)	)	-RRB-
9937	3467	6	Should	Should	MD
9937	3467	7	cold	cold	JJ
9937	3467	8	-	-	HYPH
9937	3467	9	storage	storage	NN
9937	3467	10	poultry	poultry	NN
9937	3467	11	be	be	VB
9937	3467	12	drawn	draw	VBN
9937	3467	13	or	or	CC
9937	3467	14	undrawn	undrawn	VBN
9937	3467	15	?	?	.
9937	3468	1	Tell	tell	VB
9937	3468	2	why	why	WRB
9937	3468	3	.	.	.
9937	3469	1	(	(	-LRB-
9937	3469	2	8)	8)	CD
9937	3469	3	How	how	WRB
9937	3469	4	should	should	MD
9937	3469	5	frozen	freeze	VBN
9937	3469	6	poultry	poultry	NN
9937	3469	7	be	be	VB
9937	3469	8	thawed	thaw	VBN
9937	3469	9	?	?	.
9937	3470	1	(	(	-LRB-
9937	3470	2	9	9	LS
9937	3470	3	)	)	-RRB-
9937	3470	4	Tell	tell	VB
9937	3470	5	briefly	briefly	RB
9937	3470	6	how	how	WRB
9937	3470	7	turkey	turkey	NNP
9937	3470	8	should	should	MD
9937	3470	9	be	be	VB
9937	3470	10	selected	select	VBN
9937	3470	11	.	.	.
9937	3471	1	(	(	-LRB-
9937	3471	2	10	10	CD
9937	3471	3	)	)	-RRB-
9937	3471	4	At	at	IN
9937	3471	5	what	what	WDT
9937	3471	6	age	age	NN
9937	3471	7	and	and	CC
9937	3471	8	season	season	NN
9937	3471	9	is	be	VBZ
9937	3471	10	turkey	turkey	NNP
9937	3471	11	best	well	RBS
9937	3471	12	?	?	.
9937	3472	1	(	(	-LRB-
9937	3472	2	11	11	CD
9937	3472	3	)	)	-RRB-
9937	3472	4	Discuss	discuss	VB
9937	3472	5	the	the	DT
9937	3472	6	selection	selection	NN
9937	3472	7	of	of	IN
9937	3472	8	:	:	:
9937	3472	9	(	(	-LRB-
9937	3472	10	_	_	NNP
9937	3472	11	a	a	DT
9937	3472	12	_	_	NNP
9937	3472	13	)	)	-RRB-
9937	3472	14	ducks	duck	NNS
9937	3472	15	;	;	:
9937	3472	16	(	(	-LRB-
9937	3472	17	_	_	NNP
9937	3472	18	b	b	NNP
9937	3472	19	_	_	NNP
9937	3472	20	)	)	-RRB-
9937	3472	21	geese	geese	NNP
9937	3472	22	.	.	.
9937	3473	1	(	(	-LRB-
9937	3473	2	12	12	CD
9937	3473	3	)	)	-RRB-
9937	3473	4	(	(	-LRB-
9937	3473	5	_	_	NNP
9937	3473	6	a	a	DT
9937	3473	7	_	_	NNP
9937	3473	8	)	)	-RRB-
9937	3473	9	How	how	WRB
9937	3473	10	does	do	VBZ
9937	3473	11	the	the	DT
9937	3473	12	composition	composition	NN
9937	3473	13	of	of	IN
9937	3473	14	poultry	poultry	NN
9937	3473	15	compare	compare	VB
9937	3473	16	with	with	IN
9937	3473	17	that	that	DT
9937	3473	18	of	of	IN
9937	3473	19	meat	meat	NN
9937	3473	20	?	?	.
9937	3474	1	(	(	-LRB-
9937	3474	2	_	_	NNP
9937	3474	3	b	b	NNP
9937	3474	4	_	_	NNP
9937	3474	5	)	)	-RRB-
9937	3474	6	What	what	WDT
9937	3474	7	kind	kind	NN
9937	3474	8	of	of	IN
9937	3474	9	chicken	chicken	NN
9937	3474	10	has	have	VBZ
9937	3474	11	a	a	DT
9937	3474	12	high	high	JJ
9937	3474	13	food	food	NN
9937	3474	14	value	value	NN
9937	3474	15	?	?	.
9937	3475	1	(	(	-LRB-
9937	3475	2	13	13	CD
9937	3475	3	)	)	-RRB-
9937	3475	4	(	(	-LRB-
9937	3475	5	_	_	NNP
9937	3475	6	a	a	DT
9937	3475	7	_	_	NNP
9937	3475	8	)	)	-RRB-
9937	3475	9	How	how	WRB
9937	3475	10	should	should	MD
9937	3475	11	a	a	DT
9937	3475	12	chicken	chicken	NN
9937	3475	13	be	be	VB
9937	3475	14	dressed	dress	VBN
9937	3475	15	?	?	.
9937	3476	1	(	(	-LRB-
9937	3476	2	_	_	NNP
9937	3476	3	b	b	NNP
9937	3476	4	_	_	NNP
9937	3476	5	)	)	-RRB-
9937	3476	6	What	what	WDT
9937	3476	7	care	care	NN
9937	3476	8	should	should	MD
9937	3476	9	be	be	VB
9937	3476	10	given	give	VBN
9937	3476	11	to	to	IN
9937	3476	12	the	the	DT
9937	3476	13	skin	skin	NN
9937	3476	14	in	in	IN
9937	3476	15	plucking	plucking	NN
9937	3476	16	?	?	.
9937	3477	1	(	(	-LRB-
9937	3477	2	14	14	CD
9937	3477	3	)	)	-RRB-
9937	3477	4	Give	give	VB
9937	3477	5	briefly	briefly	RB
9937	3477	6	the	the	DT
9937	3477	7	steps	step	NNS
9937	3477	8	in	in	IN
9937	3477	9	drawing	draw	VBG
9937	3477	10	a	a	DT
9937	3477	11	chicken	chicken	NN
9937	3477	12	.	.	.
9937	3478	1	(	(	-LRB-
9937	3478	2	15	15	CD
9937	3478	3	)	)	-RRB-
9937	3478	4	Give	give	VB
9937	3478	5	briefly	briefly	RB
9937	3478	6	the	the	DT
9937	3478	7	steps	step	NNS
9937	3478	8	in	in	IN
9937	3478	9	cutting	cut	VBG
9937	3478	10	up	up	RP
9937	3478	11	a	a	DT
9937	3478	12	chicken	chicken	NN
9937	3478	13	.	.	.
9937	3479	1	(	(	-LRB-
9937	3479	2	16	16	CD
9937	3479	3	)	)	-RRB-
9937	3479	4	How	how	WRB
9937	3479	5	is	be	VBZ
9937	3479	6	poultry	poultry	NN
9937	3479	7	prepared	prepare	VBN
9937	3479	8	for	for	IN
9937	3479	9	:	:	:
9937	3479	10	(	(	-LRB-
9937	3479	11	_	_	NNP
9937	3479	12	a	a	DT
9937	3479	13	_	_	NNP
9937	3479	14	)	)	-RRB-
9937	3479	15	roasting	roast	VBG
9937	3479	16	?	?	.
9937	3480	1	(	(	-LRB-
9937	3480	2	_	_	NNP
9937	3480	3	b	b	NNP
9937	3480	4	_	_	NNP
9937	3480	5	)	)	-RRB-
9937	3480	6	frying	frying	NN
9937	3480	7	?	?	.
9937	3481	1	(	(	-LRB-
9937	3481	2	_	_	NNP
9937	3481	3	c	c	NNP
9937	3481	4	_	_	NNP
9937	3481	5	)	)	-RRB-
9937	3481	6	broiling	broil	VBG
9937	3481	7	?	?	.
9937	3482	1	(	(	-LRB-
9937	3482	2	_	_	NNP
9937	3482	3	d	d	NNP
9937	3482	4	_	_	NNP
9937	3482	5	)	)	-RRB-
9937	3482	6	stewing	stew	VBG
9937	3482	7	?	?	.
9937	3483	1	(	(	-LRB-
9937	3483	2	17	17	CD
9937	3483	3	)	)	-RRB-
9937	3483	4	(	(	-LRB-
9937	3483	5	_	_	NNP
9937	3483	6	a	a	DT
9937	3483	7	_	_	NNP
9937	3483	8	)	)	-RRB-
9937	3483	9	Describe	Describe	NNP
9937	3483	10	trussing	truss	VBG
9937	3483	11	,	,	,
9937	3483	12	(	(	-LRB-
9937	3483	13	_	_	NNP
9937	3483	14	b	b	NNP
9937	3483	15	_	_	NNP
9937	3483	16	)	)	-RRB-
9937	3483	17	Why	why	WRB
9937	3483	18	is	be	VBZ
9937	3483	19	trussing	truss	VBG
9937	3483	20	done	do	VBN
9937	3483	21	?	?	.
9937	3484	1	(	(	-LRB-
9937	3484	2	18	18	CD
9937	3484	3	)	)	-RRB-
9937	3484	4	Give	give	VB
9937	3484	5	briefly	briefly	RB
9937	3484	6	the	the	DT
9937	3484	7	steps	step	NNS
9937	3484	8	in	in	IN
9937	3484	9	boning	bone	VBG
9937	3484	10	a	a	DT
9937	3484	11	chicken	chicken	NN
9937	3484	12	.	.	.
9937	3485	1	(	(	-LRB-
9937	3485	2	19	19	CD
9937	3485	3	)	)	-RRB-
9937	3485	4	Tell	tell	VB
9937	3485	5	briefly	briefly	RB
9937	3485	6	how	how	WRB
9937	3485	7	to	to	TO
9937	3485	8	serve	serve	VB
9937	3485	9	and	and	CC
9937	3485	10	carve	carve	VB
9937	3485	11	a	a	DT
9937	3485	12	roasted	roasted	JJ
9937	3485	13	bird	bird	NN
9937	3485	14	.	.	.
9937	3486	1	(	(	-LRB-
9937	3486	2	20	20	CD
9937	3486	3	)	)	-RRB-
9937	3486	4	Discuss	Discuss	NNP
9937	3486	5	game	game	NN
9937	3486	6	in	in	IN
9937	3486	7	a	a	DT
9937	3486	8	general	general	JJ
9937	3486	9	way	way	NN
9937	3486	10	.	.	.
9937	3487	1	ADDITIONAL	additional	JJ
9937	3487	2	WORK	work	NN
9937	3487	3	Select	select	VBP
9937	3487	4	a	a	DT
9937	3487	5	fowl	fowl	NN
9937	3487	6	by	by	IN
9937	3487	7	applying	apply	VBG
9937	3487	8	the	the	DT
9937	3487	9	tests	test	NNS
9937	3487	10	given	give	VBN
9937	3487	11	for	for	IN
9937	3487	12	selection	selection	NN
9937	3487	13	in	in	IN
9937	3487	14	the	the	DT
9937	3487	15	lesson	lesson	NN
9937	3487	16	.	.	.
9937	3488	1	Prepare	prepare	VB
9937	3488	2	it	-PRON-	PRP
9937	3488	3	by	by	IN
9937	3488	4	what	what	WP
9937	3488	5	seems	seem	VBZ
9937	3488	6	to	to	IN
9937	3488	7	you	-PRON-	PRP
9937	3488	8	to	to	TO
9937	3488	9	be	be	VB
9937	3488	10	the	the	DT
9937	3488	11	most	most	RBS
9937	3488	12	economical	economical	JJ
9937	3488	13	method	method	NN
9937	3488	14	.	.	.
9937	3489	1	Tell	tell	VB
9937	3489	2	how	how	WRB
9937	3489	3	many	many	JJ
9937	3489	4	persons	person	NNS
9937	3489	5	are	be	VBP
9937	3489	6	served	serve	VBN
9937	3489	7	and	and	CC
9937	3489	8	the	the	DT
9937	3489	9	use	use	NN
9937	3489	10	made	make	VBN
9937	3489	11	of	of	IN
9937	3489	12	the	the	DT
9937	3489	13	left	left	JJ
9937	3489	14	-	-	HYPH
9937	3489	15	overs	over	NNS
9937	3489	16	.	.	.
9937	3490	1	Compute	compute	VB
9937	3490	2	the	the	DT
9937	3490	3	cost	cost	NN
9937	3490	4	per	per	IN
9937	3490	5	serving	serve	VBG
9937	3490	6	by	by	IN
9937	3490	7	dividing	divide	VBG
9937	3490	8	the	the	DT
9937	3490	9	cost	cost	NN
9937	3490	10	of	of	IN
9937	3490	11	the	the	DT
9937	3490	12	fowl	fowl	NN
9937	3490	13	by	by	IN
9937	3490	14	the	the	DT
9937	3490	15	number	number	NN
9937	3490	16	of	of	IN
9937	3490	17	servings	serving	NNS
9937	3490	18	it	-PRON-	PRP
9937	3490	19	made	make	VBD
9937	3490	20	.	.	.
9937	3491	1	At	at	IN
9937	3491	2	another	another	DT
9937	3491	3	time	time	NN
9937	3491	4	,	,	,
9937	3491	5	select	select	VB
9937	3491	6	a	a	DT
9937	3491	7	chicken	chicken	NN
9937	3491	8	for	for	IN
9937	3491	9	frying	fry	VBG
9937	3491	10	by	by	IN
9937	3491	11	applying	apply	VBG
9937	3491	12	the	the	DT
9937	3491	13	tests	test	NNS
9937	3491	14	given	give	VBN
9937	3491	15	in	in	IN
9937	3491	16	the	the	DT
9937	3491	17	lesson	lesson	NN
9937	3491	18	.	.	.
9937	3492	1	Compute	compute	VB
9937	3492	2	the	the	DT
9937	3492	3	cost	cost	NN
9937	3492	4	per	per	IN
9937	3492	5	serving	serve	VBG
9937	3492	6	by	by	IN
9937	3492	7	dividing	divide	VBG
9937	3492	8	the	the	DT
9937	3492	9	cost	cost	NN
9937	3492	10	of	of	IN
9937	3492	11	the	the	DT
9937	3492	12	chicken	chicken	NN
9937	3492	13	by	by	IN
9937	3492	14	the	the	DT
9937	3492	15	number	number	NN
9937	3492	16	of	of	IN
9937	3492	17	servings	serving	NNS
9937	3492	18	it	-PRON-	PRP
9937	3492	19	made	make	VBD
9937	3492	20	.	.	.
9937	3493	1	Compare	compare	VB
9937	3493	2	the	the	DT
9937	3493	3	cost	cost	NN
9937	3493	4	per	per	IN
9937	3493	5	serving	serve	VBG
9937	3493	6	of	of	IN
9937	3493	7	the	the	DT
9937	3493	8	fried	fried	JJ
9937	3493	9	chicken	chicken	NN
9937	3493	10	with	with	IN
9937	3493	11	that	that	DT
9937	3493	12	of	of	IN
9937	3493	13	the	the	DT
9937	3493	14	fowl	fowl	NN
9937	3493	15	,	,	,
9937	3493	16	to	to	TO
9937	3493	17	find	find	VB
9937	3493	18	which	which	WDT
9937	3493	19	is	be	VBZ
9937	3493	20	the	the	DT
9937	3493	21	more	more	RBR
9937	3493	22	economical	economical	JJ
9937	3493	23	.	.	.
9937	3494	1	In	in	IN
9937	3494	2	each	each	DT
9937	3494	3	case	case	NN
9937	3494	4	,	,	,
9937	3494	5	collect	collect	VB
9937	3494	6	the	the	DT
9937	3494	7	bones	bone	NNS
9937	3494	8	after	after	IN
9937	3494	9	the	the	DT
9937	3494	10	chicken	chicken	NN
9937	3494	11	is	be	VBZ
9937	3494	12	eaten	eat	VBN
9937	3494	13	and	and	CC
9937	3494	14	weigh	weigh	VB
9937	3494	15	them	-PRON-	PRP
9937	3494	16	to	to	TO
9937	3494	17	determine	determine	VB
9937	3494	18	which	which	WDT
9937	3494	19	has	have	VBZ
9937	3494	20	the	the	DT
9937	3494	21	greater	great	JJR
9937	3494	22	proportion	proportion	NN
9937	3494	23	of	of	IN
9937	3494	24	bone	bone	NN
9937	3494	25	to	to	IN
9937	3494	26	meat	meat	NN
9937	3494	27	,	,	,
9937	3494	28	the	the	DT
9937	3494	29	fowl	fowl	NN
9937	3494	30	or	or	CC
9937	3494	31	the	the	DT
9937	3494	32	frying	frying	NN
9937	3494	33	chicken	chicken	NN
9937	3494	34	.	.	.
9937	3495	1	Whether	whether	IN
9937	3495	2	you	-PRON-	PRP
9937	3495	3	have	have	VBP
9937	3495	4	raised	raise	VBN
9937	3495	5	the	the	DT
9937	3495	6	poultry	poultry	NN
9937	3495	7	yourself	-PRON-	PRP
9937	3495	8	or	or	CC
9937	3495	9	have	have	VBP
9937	3495	10	purchased	purchase	VBN
9937	3495	11	it	-PRON-	PRP
9937	3495	12	in	in	IN
9937	3495	13	the	the	DT
9937	3495	14	market	market	NN
9937	3495	15	,	,	,
9937	3495	16	use	use	VB
9937	3495	17	the	the	DT
9937	3495	18	market	market	NN
9937	3495	19	price	price	NN
9937	3495	20	in	in	IN
9937	3495	21	computing	compute	VBG
9937	3495	22	your	-PRON-	PRP$
9937	3495	23	costs	cost	NNS
9937	3495	24	.	.	.
9937	3496	1	Weigh	weigh	VB
9937	3496	2	the	the	DT
9937	3496	3	birds	bird	NNS
9937	3496	4	carefully	carefully	RB
9937	3496	5	before	before	IN
9937	3496	6	drawing	draw	VBG
9937	3496	7	them	-PRON-	PRP
9937	3496	8	.	.	.
9937	3497	1	*	*	NFP
9937	3497	2	*	*	NFP
9937	3497	3	*	*	NFP
9937	3497	4	*	*	NFP
9937	3497	5	*	*	NFP
9937	3497	6	FISH	FISH	NNS
9937	3497	7	AND	and	CC
9937	3497	8	SHELL	SHELL	NNS
9937	3497	9	FISH	fish	NN
9937	3497	10	*	*	NFP
9937	3497	11	*	*	NFP
9937	3497	12	*	*	NFP
9937	3497	13	*	*	NFP
9937	3497	14	*	*	NFP
9937	3497	15	FISH	fish	NN
9937	3497	16	FISH	FISH	NNS
9937	3497	17	IN	in	IN
9937	3497	18	THE	the	DT
9937	3497	19	DIET	diet	NN
9937	3497	20	1	1	CD
9937	3497	21	.	.	.
9937	3498	1	FISH	FISH	NNS
9937	3498	2	provides	provide	VBZ
9937	3498	3	another	another	DT
9937	3498	4	class	class	NN
9937	3498	5	of	of	IN
9937	3498	6	high	high	JJ
9937	3498	7	-	-	HYPH
9937	3498	8	protein	protein	NN
9937	3498	9	or	or	CC
9937	3498	10	tissue	tissue	NN
9937	3498	11	-	-	HYPH
9937	3498	12	building	building	NN
9937	3498	13	food	food	NN
9937	3498	14	.	.	.
9937	3499	1	As	as	IN
9937	3499	2	this	this	DT
9937	3499	3	term	term	NN
9937	3499	4	is	be	VBZ
9937	3499	5	generally	generally	RB
9937	3499	6	understood	understand	VBN
9937	3499	7	,	,	,
9937	3499	8	it	-PRON-	PRP
9937	3499	9	includes	include	VBZ
9937	3499	10	both	both	DT
9937	3499	11	vertebrate	vertebrate	JJ
9937	3499	12	fish	fish	NN
9937	3499	13	--	--	:
9937	3499	14	that	that	RB
9937	3499	15	is	is	RB
9937	3499	16	,	,	,
9937	3499	17	fish	fish	NNS
9937	3499	18	having	have	VBG
9937	3499	19	a	a	DT
9937	3499	20	backbone	backbone	NN
9937	3499	21	,	,	,
9937	3499	22	such	such	JJ
9937	3499	23	as	as	IN
9937	3499	24	salmon	salmon	NN
9937	3499	25	,	,	,
9937	3499	26	cod	cod	NN
9937	3499	27	,	,	,
9937	3499	28	shad	shad	VBD
9937	3499	29	,	,	,
9937	3499	30	etc.--and	etc.--and	DT
9937	3499	31	many	many	JJ
9937	3499	32	other	other	JJ
9937	3499	33	water	water	NN
9937	3499	34	animals	animal	NNS
9937	3499	35	,	,	,
9937	3499	36	such	such	JJ
9937	3499	37	as	as	IN
9937	3499	38	lobsters	lobster	NNS
9937	3499	39	,	,	,
9937	3499	40	crabs	crab	NNS
9937	3499	41	,	,	,
9937	3499	42	shrimp	shrimp	NN
9937	3499	43	,	,	,
9937	3499	44	oysters	oyster	NNS
9937	3499	45	,	,	,
9937	3499	46	and	and	CC
9937	3499	47	clams	clam	NNS
9937	3499	48	.	.	.
9937	3500	1	A	a	DT
9937	3500	2	distinction	distinction	NN
9937	3500	3	,	,	,
9937	3500	4	however	however	RB
9937	3500	5	,	,	,
9937	3500	6	is	be	VBZ
9937	3500	7	generally	generally	RB
9937	3500	8	made	make	VBN
9937	3500	9	between	between	IN
9937	3500	10	these	these	DT
9937	3500	11	two	two	CD
9937	3500	12	groups	group	NNS
9937	3500	13	,	,	,
9937	3500	14	those	those	DT
9937	3500	15	having	have	VBG
9937	3500	16	bones	bone	NNS
9937	3500	17	being	be	VBG
9937	3500	18	regarded	regard	VBN
9937	3500	19	properly	properly	RB
9937	3500	20	as	as	IN
9937	3500	21	_	_	NNP
9937	3500	22	fish	fish	NN
9937	3500	23	_	_	NNP
9937	3500	24	and	and	CC
9937	3500	25	those	those	DT
9937	3500	26	partly	partly	RB
9937	3500	27	or	or	CC
9937	3500	28	entirely	entirely	RB
9937	3500	29	encased	encase	VBN
9937	3500	30	in	in	IN
9937	3500	31	shells	shell	NNS
9937	3500	32	,	,	,
9937	3500	33	as	as	IN
9937	3500	34	_	_	NNP
9937	3500	35	shell	shell	NNP
9937	3500	36	fish	fish	NNP
9937	3500	37	_	_	NNP
9937	3500	38	.	.	.
9937	3501	1	It	-PRON-	PRP
9937	3501	2	is	be	VBZ
9937	3501	3	according	accord	VBG
9937	3501	4	to	to	IN
9937	3501	5	this	this	DT
9937	3501	6	distinction	distinction	NN
9937	3501	7	that	that	IN
9937	3501	8	this	this	DT
9937	3501	9	class	class	NN
9937	3501	10	of	of	IN
9937	3501	11	foods	food	NNS
9937	3501	12	is	be	VBZ
9937	3501	13	considered	consider	VBN
9937	3501	14	in	in	IN
9937	3501	15	this	this	DT
9937	3501	16	Section	Section	NNP
9937	3501	17	.	.	.
9937	3502	1	Because	because	IN
9937	3502	2	all	all	PDT
9937	3502	3	the	the	DT
9937	3502	4	varieties	variety	NNS
9937	3502	5	of	of	IN
9937	3502	6	both	both	DT
9937	3502	7	fish	fish	NN
9937	3502	8	and	and	CC
9937	3502	9	shell	shell	JJ
9937	3502	10	fish	fish	NN
9937	3502	11	are	be	VBP
9937	3502	12	in	in	IN
9937	3502	13	many	many	JJ
9937	3502	14	respects	respect	NNS
9937	3502	15	similar	similar	JJ
9937	3502	16	,	,	,
9937	3502	17	the	the	DT
9937	3502	18	term	term	NN
9937	3502	19	_	_	NNP
9937	3502	20	sea	sea	NNP
9937	3502	21	food	food	NN
9937	3502	22	_	_	NNP
9937	3502	23	is	be	VBZ
9937	3502	24	often	often	RB
9937	3502	25	applied	apply	VBN
9937	3502	26	to	to	IN
9937	3502	27	them	-PRON-	PRP
9937	3502	28	,	,	,
9937	3502	29	but	but	CC
9937	3502	30	,	,	,
9937	3502	31	as	as	IN
9937	3502	32	a	a	DT
9937	3502	33	rule	rule	NN
9937	3502	34	,	,	,
9937	3502	35	this	this	DT
9937	3502	36	term	term	NN
9937	3502	37	is	be	VBZ
9937	3502	38	restricted	restrict	VBN
9937	3502	39	to	to	TO
9937	3502	40	designate	designate	VB
9937	3502	41	salt	salt	NN
9937	3502	42	-	-	HYPH
9937	3502	43	water	water	NN
9937	3502	44	products	product	NNS
9937	3502	45	as	as	IN
9937	3502	46	distinguished	distinguish	VBN
9937	3502	47	from	from	IN
9937	3502	48	fresh	fresh	JJ
9937	3502	49	-	-	HYPH
9937	3502	50	water	water	NN
9937	3502	51	fish	fish	NN
9937	3502	52	.	.	.
9937	3503	1	2	2	LS
9937	3503	2	.	.	.
9937	3504	1	Fish	fish	NN
9937	3504	2	can	can	MD
9937	3504	3	usually	usually	RB
9937	3504	4	be	be	VB
9937	3504	5	purchased	purchase	VBN
9937	3504	6	at	at	IN
9937	3504	7	a	a	DT
9937	3504	8	lower	low	JJR
9937	3504	9	price	price	NN
9937	3504	10	than	than	IN
9937	3504	11	meat	meat	NN
9937	3504	12	,	,	,
9937	3504	13	and	and	CC
9937	3504	14	for	for	IN
9937	3504	15	this	this	DT
9937	3504	16	reason	reason	NN
9937	3504	17	possesses	possess	VBZ
9937	3504	18	an	an	DT
9937	3504	19	economic	economic	JJ
9937	3504	20	advantage	advantage	NN
9937	3504	21	over	over	IN
9937	3504	22	it	-PRON-	PRP
9937	3504	23	.	.	.
9937	3505	1	Besides	besides	IN
9937	3505	2	the	the	DT
9937	3505	3	price	price	NN
9937	3505	4	,	,	,
9937	3505	5	the	the	DT
9937	3505	6	substitution	substitution	NN
9937	3505	7	of	of	IN
9937	3505	8	fish	fish	NN
9937	3505	9	for	for	IN
9937	3505	10	meat	meat	NN
9937	3505	11	makes	make	VBZ
9937	3505	12	for	for	IN
9937	3505	13	economy	economy	NN
9937	3505	14	in	in	IN
9937	3505	15	a	a	DT
9937	3505	16	number	number	NN
9937	3505	17	of	of	IN
9937	3505	18	ways	way	NNS
9937	3505	19	to	to	TO
9937	3505	20	which	which	WDT
9937	3505	21	consideration	consideration	NN
9937	3505	22	is	be	VBZ
9937	3505	23	not	not	RB
9937	3505	24	usually	usually	RB
9937	3505	25	given	give	VBN
9937	3505	26	.	.	.
9937	3506	1	These	these	DT
9937	3506	2	will	will	MD
9937	3506	3	become	become	VB
9937	3506	4	clearly	clearly	RB
9937	3506	5	evident	evident	JJ
9937	3506	6	when	when	WRB
9937	3506	7	it	-PRON-	PRP
9937	3506	8	is	be	VBZ
9937	3506	9	remembered	remember	VBN
9937	3506	10	that	that	IN
9937	3506	11	nearly	nearly	RB
9937	3506	12	all	all	DT
9937	3506	13	land	land	NN
9937	3506	14	animals	animal	NNS
9937	3506	15	that	that	WDT
9937	3506	16	furnish	furnish	VBP
9937	3506	17	meat	meat	NN
9937	3506	18	live	live	VBP
9937	3506	19	on	on	IN
9937	3506	20	many	many	JJ
9937	3506	21	agricultural	agricultural	JJ
9937	3506	22	products	product	NNS
9937	3506	23	that	that	WDT
9937	3506	24	might	may	MD
9937	3506	25	be	be	VB
9937	3506	26	used	use	VBN
9937	3506	27	for	for	IN
9937	3506	28	human	human	JJ
9937	3506	29	food	food	NN
9937	3506	30	.	.	.
9937	3507	1	Then	then	RB
9937	3507	2	,	,	,
9937	3507	3	too	too	RB
9937	3507	4	,	,	,
9937	3507	5	other	other	JJ
9937	3507	6	foods	food	NNS
9937	3507	7	fed	feed	VBN
9937	3507	8	to	to	IN
9937	3507	9	animals	animal	NNS
9937	3507	10	,	,	,
9937	3507	11	although	although	IN
9937	3507	12	not	not	RB
9937	3507	13	actually	actually	RB
9937	3507	14	human	human	JJ
9937	3507	15	foods	food	NNS
9937	3507	16	,	,	,
9937	3507	17	require	require	VBP
9937	3507	18	in	in	IN
9937	3507	19	their	-PRON-	PRP$
9937	3507	20	raising	raise	VBG
9937	3507	21	the	the	DT
9937	3507	22	use	use	NN
9937	3507	23	of	of	IN
9937	3507	24	soil	soil	NN
9937	3507	25	that	that	WDT
9937	3507	26	might	may	MD
9937	3507	27	otherwise	otherwise	RB
9937	3507	28	be	be	VB
9937	3507	29	utilized	utilize	VBN
9937	3507	30	for	for	IN
9937	3507	31	the	the	DT
9937	3507	32	raising	raising	NN
9937	3507	33	of	of	IN
9937	3507	34	food	food	NN
9937	3507	35	for	for	IN
9937	3507	36	human	human	JJ
9937	3507	37	beings	being	NNS
9937	3507	38	.	.	.
9937	3508	1	This	this	DT
9937	3508	2	is	be	VBZ
9937	3508	3	not	not	RB
9937	3508	4	true	true	JJ
9937	3508	5	in	in	IN
9937	3508	6	the	the	DT
9937	3508	7	case	case	NN
9937	3508	8	of	of	IN
9937	3508	9	fish	fish	NN
9937	3508	10	.	.	.
9937	3509	1	They	-PRON-	PRP
9937	3509	2	consume	consume	VBP
9937	3509	3	the	the	DT
9937	3509	4	vegetation	vegetation	NN
9937	3509	5	that	that	WDT
9937	3509	6	grows	grow	VBZ
9937	3509	7	in	in	IN
9937	3509	8	lakes	lake	NNS
9937	3509	9	,	,	,
9937	3509	10	streams	stream	NNS
9937	3509	11	,	,	,
9937	3509	12	and	and	CC
9937	3509	13	the	the	DT
9937	3509	14	ocean	ocean	NN
9937	3509	15	,	,	,
9937	3509	16	as	as	RB
9937	3509	17	well	well	RB
9937	3509	18	as	as	IN
9937	3509	19	various	various	JJ
9937	3509	20	kinds	kind	NNS
9937	3509	21	of	of	IN
9937	3509	22	insects	insect	NNS
9937	3509	23	,	,	,
9937	3509	24	small	small	JJ
9937	3509	25	fish	fish	NN
9937	3509	26	,	,	,
9937	3509	27	etc	etc	FW
9937	3509	28	.	.	FW
9937	3509	29	,	,	,
9937	3509	30	which	which	WDT
9937	3509	31	can	can	MD
9937	3509	32	not	not	RB
9937	3509	33	be	be	VB
9937	3509	34	used	use	VBN
9937	3509	35	as	as	IN
9937	3509	36	human	human	JJ
9937	3509	37	food	food	NN
9937	3509	38	and	and	CC
9937	3509	39	which	which	WDT
9937	3509	40	do	do	VBP
9937	3509	41	not	not	RB
9937	3509	42	require	require	VB
9937	3509	43	the	the	DT
9937	3509	44	use	use	NN
9937	3509	45	of	of	IN
9937	3509	46	the	the	DT
9937	3509	47	soil	soil	NN
9937	3509	48	.	.	.
9937	3510	1	In	in	IN
9937	3510	2	addition	addition	NN
9937	3510	3	,	,	,
9937	3510	4	much	much	JJ
9937	3510	5	of	of	IN
9937	3510	6	the	the	DT
9937	3510	7	food	food	NN
9937	3510	8	that	that	WDT
9937	3510	9	animals	animal	NNS
9937	3510	10	,	,	,
9937	3510	11	which	which	WDT
9937	3510	12	are	be	VBP
9937	3510	13	warm	warm	JJ
9937	3510	14	-	-	HYPH
9937	3510	15	blooded	blooded	JJ
9937	3510	16	,	,	,
9937	3510	17	take	take	VB
9937	3510	18	into	into	IN
9937	3510	19	their	-PRON-	PRP$
9937	3510	20	bodies	body	NNS
9937	3510	21	is	be	VBZ
9937	3510	22	required	require	VBN
9937	3510	23	to	to	TO
9937	3510	24	maintain	maintain	VB
9937	3510	25	a	a	DT
9937	3510	26	constant	constant	JJ
9937	3510	27	temperature	temperature	NN
9937	3510	28	above	above	IN
9937	3510	29	that	that	DT
9937	3510	30	of	of	IN
9937	3510	31	their	-PRON-	PRP$
9937	3510	32	surroundings	surrounding	NNS
9937	3510	33	,	,	,
9937	3510	34	so	so	IN
9937	3510	35	that	that	IN
9937	3510	36	not	not	RB
9937	3510	37	all	all	DT
9937	3510	38	of	of	IN
9937	3510	39	what	what	WP
9937	3510	40	they	-PRON-	PRP
9937	3510	41	eat	eat	VBP
9937	3510	42	is	be	VBZ
9937	3510	43	used	use	VBN
9937	3510	44	in	in	IN
9937	3510	45	building	build	VBG
9937	3510	46	up	up	RP
9937	3510	47	the	the	DT
9937	3510	48	tissues	tissue	NNS
9937	3510	49	of	of	IN
9937	3510	50	their	-PRON-	PRP$
9937	3510	51	bodies	body	NNS
9937	3510	52	.	.	.
9937	3511	1	With	with	IN
9937	3511	2	fish	fish	NN
9937	3511	3	,	,	,
9937	3511	4	however	however	RB
9937	3511	5	,	,	,
9937	3511	6	it	-PRON-	PRP
9937	3511	7	is	be	VBZ
9937	3511	8	different	different	JJ
9937	3511	9	.	.	.
9937	3512	1	As	as	IN
9937	3512	2	they	-PRON-	PRP
9937	3512	3	are	be	VBP
9937	3512	4	cold	cold	JJ
9937	3512	5	-	-	HYPH
9937	3512	6	blooded	blooded	JJ
9937	3512	7	and	and	CC
9937	3512	8	actually	actually	RB
9937	3512	9	receive	receive	VBP
9937	3512	10	heat	heat	NN
9937	3512	11	from	from	IN
9937	3512	12	their	-PRON-	PRP$
9937	3512	13	surroundings	surrounding	NNS
9937	3512	14	,	,	,
9937	3512	15	they	-PRON-	PRP
9937	3512	16	do	do	VBP
9937	3512	17	not	not	RB
9937	3512	18	require	require	VB
9937	3512	19	food	food	NN
9937	3512	20	for	for	IN
9937	3512	21	bodily	bodily	NNP
9937	3512	22	warmth	warmth	NN
9937	3512	23	.	.	.
9937	3513	1	Practically	practically	RB
9937	3513	2	all	all	DT
9937	3513	3	that	that	WDT
9937	3513	4	they	-PRON-	PRP
9937	3513	5	take	take	VBP
9937	3513	6	into	into	IN
9937	3513	7	the	the	DT
9937	3513	8	body	body	NN
9937	3513	9	is	be	VBZ
9937	3513	10	built	build	VBN
9937	3513	11	up	up	RP
9937	3513	12	into	into	IN
9937	3513	13	a	a	DT
9937	3513	14	supply	supply	NN
9937	3513	15	of	of	IN
9937	3513	16	flesh	flesh	NN
9937	3513	17	that	that	WDT
9937	3513	18	may	may	MD
9937	3513	19	be	be	VB
9937	3513	20	used	use	VBN
9937	3513	21	as	as	IN
9937	3513	22	food	food	NN
9937	3513	23	for	for	IN
9937	3513	24	human	human	JJ
9937	3513	25	beings	being	NNS
9937	3513	26	.	.	.
9937	3514	1	3	3	LS
9937	3514	2	.	.	.
9937	3515	1	With	with	IN
9937	3515	2	fish	fish	NN
9937	3515	3	,	,	,
9937	3515	4	as	as	IN
9937	3515	5	with	with	IN
9937	3515	6	other	other	JJ
9937	3515	7	foods	food	NNS
9937	3515	8	,	,	,
9937	3515	9	some	some	DT
9937	3515	10	varieties	variety	NNS
9937	3515	11	are	be	VBP
9937	3515	12	sought	seek	VBN
9937	3515	13	more	more	JJR
9937	3515	14	than	than	IN
9937	3515	15	others	other	NNS
9937	3515	16	,	,	,
9937	3515	17	the	the	DT
9937	3515	18	popularity	popularity	NN
9937	3515	19	of	of	IN
9937	3515	20	certain	certain	JJ
9937	3515	21	kinds	kind	NNS
9937	3515	22	depending	depend	VBG
9937	3515	23	on	on	IN
9937	3515	24	the	the	DT
9937	3515	25	individual	individual	JJ
9937	3515	26	taste	taste	NN
9937	3515	27	or	or	CC
9937	3515	28	the	the	DT
9937	3515	29	preference	preference	NN
9937	3515	30	of	of	IN
9937	3515	31	the	the	DT
9937	3515	32	people	people	NNS
9937	3515	33	in	in	IN
9937	3515	34	a	a	DT
9937	3515	35	particular	particular	JJ
9937	3515	36	locality	locality	NN
9937	3515	37	.	.	.
9937	3516	1	Such	such	JJ
9937	3516	2	popularity	popularity	NN
9937	3516	3	,	,	,
9937	3516	4	however	however	RB
9937	3516	5	,	,	,
9937	3516	6	is	be	VBZ
9937	3516	7	often	often	RB
9937	3516	8	a	a	DT
9937	3516	9	disadvantage	disadvantage	NN
9937	3516	10	to	to	IN
9937	3516	11	the	the	DT
9937	3516	12	purchaser	purchaser	NN
9937	3516	13	,	,	,
9937	3516	14	because	because	IN
9937	3516	15	a	a	DT
9937	3516	16	large	large	JJ
9937	3516	17	demand	demand	NN
9937	3516	18	for	for	IN
9937	3516	19	certain	certain	JJ
9937	3516	20	varieties	variety	NNS
9937	3516	21	has	have	VBZ
9937	3516	22	a	a	DT
9937	3516	23	tendency	tendency	NN
9937	3516	24	to	to	TO
9937	3516	25	cause	cause	VB
9937	3516	26	a	a	DT
9937	3516	27	rise	rise	NN
9937	3516	28	in	in	IN
9937	3516	29	price	price	NN
9937	3516	30	.	.	.
9937	3517	1	The	the	DT
9937	3517	2	increased	increase	VBN
9937	3517	3	price	price	NN
9937	3517	4	does	do	VBZ
9937	3517	5	not	not	RB
9937	3517	6	indicate	indicate	VB
9937	3517	7	that	that	IN
9937	3517	8	the	the	DT
9937	3517	9	fish	fish	NN
9937	3517	10	is	be	VBZ
9937	3517	11	of	of	IN
9937	3517	12	more	more	JJR
9937	3517	13	value	value	NN
9937	3517	14	to	to	IN
9937	3517	15	the	the	DT
9937	3517	16	consumer	consumer	NN
9937	3517	17	than	than	IN
9937	3517	18	some	some	DT
9937	3517	19	other	other	JJ
9937	3517	20	fish	fish	NN
9937	3517	21	that	that	WDT
9937	3517	22	may	may	MD
9937	3517	23	be	be	VB
9937	3517	24	cheaper	cheap	JJR
9937	3517	25	because	because	IN
9937	3517	26	it	-PRON-	PRP
9937	3517	27	is	be	VBZ
9937	3517	28	less	less	RBR
9937	3517	29	popular	popular	JJ
9937	3517	30	,	,	,
9937	3517	31	although	although	RB
9937	3517	32	quite	quite	RB
9937	3517	33	as	as	RB
9937	3517	34	valuable	valuable	JJ
9937	3517	35	from	from	IN
9937	3517	36	a	a	DT
9937	3517	37	food	food	NN
9937	3517	38	standpoint	standpoint	NN
9937	3517	39	.	.	.
9937	3518	1	The	the	DT
9937	3518	2	preference	preference	NN
9937	3518	3	for	for	IN
9937	3518	4	particular	particular	JJ
9937	3518	5	kinds	kind	NNS
9937	3518	6	of	of	IN
9937	3518	7	fish	fish	NN
9937	3518	8	and	and	CC
9937	3518	9	the	the	DT
9937	3518	10	persistent	persistent	JJ
9937	3518	11	disregard	disregard	NN
9937	3518	12	of	of	IN
9937	3518	13	others	other	NNS
9937	3518	14	that	that	WDT
9937	3518	15	are	be	VBP
9937	3518	16	edible	edible	JJ
9937	3518	17	is	be	VBZ
9937	3518	18	for	for	IN
9937	3518	19	the	the	DT
9937	3518	20	most	most	JJS
9937	3518	21	part	part	NN
9937	3518	22	due	due	JJ
9937	3518	23	to	to	IN
9937	3518	24	prejudice	prejudice	NN
9937	3518	25	.	.	.
9937	3519	1	In	in	IN
9937	3519	2	certain	certain	JJ
9937	3519	3	localities	locality	NNS
9937	3519	4	,	,	,
9937	3519	5	one	one	CD
9937	3519	6	kind	kind	NN
9937	3519	7	of	of	IN
9937	3519	8	fish	fish	NN
9937	3519	9	may	may	MD
9937	3519	10	be	be	VB
9937	3519	11	extremely	extremely	RB
9937	3519	12	popular	popular	JJ
9937	3519	13	while	while	IN
9937	3519	14	in	in	IN
9937	3519	15	others	other	NNS
9937	3519	16	the	the	DT
9937	3519	17	same	same	JJ
9937	3519	18	fish	fish	NN
9937	3519	19	may	may	MD
9937	3519	20	not	not	RB
9937	3519	21	be	be	VB
9937	3519	22	used	use	VBN
9937	3519	23	for	for	IN
9937	3519	24	food	food	NN
9937	3519	25	at	at	RB
9937	3519	26	all	all	RB
9937	3519	27	.	.	.
9937	3520	1	Such	such	JJ
9937	3520	2	prejudice	prejudice	NN
9937	3520	3	should	should	MD
9937	3520	4	be	be	VB
9937	3520	5	overcome	overcome	VBN
9937	3520	6	,	,	,
9937	3520	7	for	for	IN
9937	3520	8	,	,	,
9937	3520	9	as	as	IN
9937	3520	10	a	a	DT
9937	3520	11	matter	matter	NN
9937	3520	12	of	of	IN
9937	3520	13	fact	fact	NN
9937	3520	14	,	,	,
9937	3520	15	practically	practically	RB
9937	3520	16	every	every	DT
9937	3520	17	fish	fish	NN
9937	3520	18	taken	take	VBN
9937	3520	19	from	from	IN
9937	3520	20	pure	pure	JJ
9937	3520	21	water	water	NN
9937	3520	22	is	be	VBZ
9937	3520	23	fit	fit	JJ
9937	3520	24	to	to	TO
9937	3520	25	eat	eat	VB
9937	3520	26	,	,	,
9937	3520	27	in	in	IN
9937	3520	28	the	the	DT
9937	3520	29	sense	sense	NN
9937	3520	30	that	that	IN
9937	3520	31	it	-PRON-	PRP
9937	3520	32	furnishes	furnish	VBZ
9937	3520	33	food	food	NN
9937	3520	34	and	and	CC
9937	3520	35	is	be	VBZ
9937	3520	36	not	not	RB
9937	3520	37	injurious	injurious	JJ
9937	3520	38	to	to	IN
9937	3520	39	health	health	VB
9937	3520	40	.	.	.
9937	3521	1	In	in	IN
9937	3521	2	addition	addition	NN
9937	3521	3	,	,	,
9937	3521	4	any	any	DT
9937	3521	5	edible	edible	JJ
9937	3521	6	fish	fish	NN
9937	3521	7	should	should	MD
9937	3521	8	be	be	VB
9937	3521	9	eaten	eat	VBN
9937	3521	10	in	in	IN
9937	3521	11	the	the	DT
9937	3521	12	locality	locality	NN
9937	3521	13	where	where	WRB
9937	3521	14	it	-PRON-	PRP
9937	3521	15	is	be	VBZ
9937	3521	16	caught	catch	VBN
9937	3521	17	.	.	.
9937	3522	1	The	the	DT
9937	3522	2	transportation	transportation	NN
9937	3522	3	of	of	IN
9937	3522	4	this	this	DT
9937	3522	5	food	food	NN
9937	3522	6	is	be	VBZ
9937	3522	7	a	a	DT
9937	3522	8	rather	rather	RB
9937	3522	9	difficult	difficult	JJ
9937	3522	10	matter	matter	NN
9937	3522	11	,	,	,
9937	3522	12	and	and	CC
9937	3522	13	,	,	,
9937	3522	14	besides	besides	RB
9937	3522	15	,	,	,
9937	3522	16	it	-PRON-	PRP
9937	3522	17	adds	add	VBZ
9937	3522	18	to	to	IN
9937	3522	19	the	the	DT
9937	3522	20	cost	cost	NN
9937	3522	21	.	.	.
9937	3523	1	It	-PRON-	PRP
9937	3523	2	is	be	VBZ
9937	3523	3	therefore	therefore	RB
9937	3523	4	an	an	DT
9937	3523	5	excellent	excellent	JJ
9937	3523	6	plan	plan	NN
9937	3523	7	to	to	TO
9937	3523	8	make	make	VB
9937	3523	9	use	use	NN
9937	3523	10	of	of	IN
9937	3523	11	the	the	DT
9937	3523	12	kind	kind	NN
9937	3523	13	of	of	IN
9937	3523	14	fish	fish	NN
9937	3523	15	that	that	WDT
9937	3523	16	is	be	VBZ
9937	3523	17	most	most	RBS
9937	3523	18	plentiful	plentiful	JJ
9937	3523	19	,	,	,
9937	3523	20	as	as	IN
9937	3523	21	such	such	JJ
9937	3523	22	practice	practice	NN
9937	3523	23	will	will	MD
9937	3523	24	insure	insure	VB
9937	3523	25	both	both	DT
9937	3523	26	better	well	JJR
9937	3523	27	quality	quality	NN
9937	3523	28	and	and	CC
9937	3523	29	a	a	DT
9937	3523	30	lower	low	JJR
9937	3523	31	market	market	NN
9937	3523	32	price	price	NN
9937	3523	33	.	.	.
9937	3524	1	4	4	LS
9937	3524	2	.	.	.
9937	3525	1	As	as	IN
9937	3525	2	is	be	VBZ
9937	3525	3	well	well	RB
9937	3525	4	known	known	JJ
9937	3525	5	,	,	,
9937	3525	6	fish	fish	NN
9937	3525	7	is	be	VBZ
9937	3525	8	an	an	DT
9937	3525	9	extremely	extremely	RB
9937	3525	10	perishable	perishable	JJ
9937	3525	11	food	food	NN
9937	3525	12	.	.	.
9937	3526	1	Therefore	therefore	RB
9937	3526	2	,	,	,
9937	3526	3	when	when	WRB
9937	3526	4	it	-PRON-	PRP
9937	3526	5	is	be	VBZ
9937	3526	6	caught	catch	VBN
9937	3526	7	in	in	IN
9937	3526	8	quantities	quantity	NNS
9937	3526	9	too	too	RB
9937	3526	10	great	great	JJ
9937	3526	11	to	to	TO
9937	3526	12	be	be	VB
9937	3526	13	used	use	VBN
9937	3526	14	at	at	IN
9937	3526	15	one	one	CD
9937	3526	16	time	time	NN
9937	3526	17	,	,	,
9937	3526	18	it	-PRON-	PRP
9937	3526	19	is	be	VBZ
9937	3526	20	preserved	preserve	VBN
9937	3526	21	in	in	IN
9937	3526	22	various	various	JJ
9937	3526	23	ways	way	NNS
9937	3526	24	.	.	.
9937	3527	1	The	the	DT
9937	3527	2	preservation	preservation	NN
9937	3527	3	methods	method	NNS
9937	3527	4	that	that	WDT
9937	3527	5	have	have	VBP
9937	3527	6	proved	prove	VBN
9937	3527	7	to	to	TO
9937	3527	8	be	be	VB
9937	3527	9	the	the	DT
9937	3527	10	most	most	RBS
9937	3527	11	satisfactory	satisfactory	JJ
9937	3527	12	are	be	VBP
9937	3527	13	canning	can	VBG
9937	3527	14	,	,	,
9937	3527	15	salting	salt	VBG
9937	3527	16	and	and	CC
9937	3527	17	drying	dry	VBG
9937	3527	18	,	,	,
9937	3527	19	smoking	smoking	NN
9937	3527	20	,	,	,
9937	3527	21	and	and	CC
9937	3527	22	preserving	preserve	VBG
9937	3527	23	in	in	IN
9937	3527	24	various	various	JJ
9937	3527	25	kinds	kind	NNS
9937	3527	26	of	of	IN
9937	3527	27	brine	brine	NN
9937	3527	28	and	and	CC
9937	3527	29	pickle	pickle	NN
9937	3527	30	.	.	.
9937	3528	1	As	as	IN
9937	3528	2	such	such	JJ
9937	3528	3	methods	method	NNS
9937	3528	4	are	be	VBP
9937	3528	5	usually	usually	RB
9937	3528	6	carried	carry	VBN
9937	3528	7	out	out	RP
9937	3528	8	in	in	IN
9937	3528	9	the	the	DT
9937	3528	10	locality	locality	NN
9937	3528	11	where	where	WRB
9937	3528	12	the	the	DT
9937	3528	13	fish	fish	NN
9937	3528	14	is	be	VBZ
9937	3528	15	caught	catch	VBN
9937	3528	16	,	,	,
9937	3528	17	many	many	JJ
9937	3528	18	varieties	variety	NNS
9937	3528	19	of	of	IN
9937	3528	20	fish	fish	NN
9937	3528	21	can	can	MD
9937	3528	22	be	be	VB
9937	3528	23	conveniently	conveniently	RB
9937	3528	24	stored	store	VBN
9937	3528	25	for	for	IN
9937	3528	26	long	long	JJ
9937	3528	27	periods	period	NNS
9937	3528	28	of	of	IN
9937	3528	29	time	time	NN
9937	3528	30	and	and	CC
9937	3528	31	so	so	RB
9937	3528	32	distributed	distribute	VBN
9937	3528	33	as	as	IN
9937	3528	34	to	to	TO
9937	3528	35	meet	meet	VB
9937	3528	36	the	the	DT
9937	3528	37	requirements	requirement	NNS
9937	3528	38	of	of	IN
9937	3528	39	the	the	DT
9937	3528	40	consumer	consumer	NN
9937	3528	41	.	.	.
9937	3529	1	This	this	DT
9937	3529	2	plan	plan	NN
9937	3529	3	enables	enable	VBZ
9937	3529	4	persons	person	NNS
9937	3529	5	far	far	RB
9937	3529	6	removed	remove	VBN
9937	3529	7	from	from	IN
9937	3529	8	the	the	DT
9937	3529	9	Source	Source	NNP
9937	3529	10	of	of	IN
9937	3529	11	supply	supply	NN
9937	3529	12	to	to	TO
9937	3529	13	procure	procure	VB
9937	3529	14	fish	fish	NN
9937	3529	15	frequently	frequently	RB
9937	3529	16	.	.	.
9937	3530	1	*	*	NFP
9937	3530	2	*	*	NFP
9937	3530	3	*	*	NFP
9937	3530	4	*	*	NFP
9937	3530	5	*	*	NFP
9937	3530	6	COMPOSITION	composition	NN
9937	3530	7	AND	and	CC
9937	3530	8	FOOD	food	NN
9937	3530	9	VALUE	value	NN
9937	3530	10	OF	of	IN
9937	3530	11	FISH	fish	NN
9937	3530	12	COMPOSITION	COMPOSITION	NNS
9937	3530	13	OF	of	IN
9937	3530	14	FISH	fish	NN
9937	3530	15	5	5	CD
9937	3530	16	.	.	.
9937	3531	1	COMPARISON	comparison	NN
9937	3531	2	OF	of	IN
9937	3531	3	FISH	FISH	NNS
9937	3531	4	WITH	with	IN
9937	3531	5	MEAT.--In	MEAT.--In	NNP
9937	3531	6	general	general	JJ
9937	3531	7	,	,	,
9937	3531	8	the	the	DT
9937	3531	9	composition	composition	NN
9937	3531	10	of	of	IN
9937	3531	11	fish	fish	NN
9937	3531	12	is	be	VBZ
9937	3531	13	similar	similar	JJ
9937	3531	14	to	to	IN
9937	3531	15	that	that	DT
9937	3531	16	of	of	IN
9937	3531	17	meat	meat	NN
9937	3531	18	,	,	,
9937	3531	19	for	for	IN
9937	3531	20	both	both	DT
9937	3531	21	of	of	IN
9937	3531	22	them	-PRON-	PRP
9937	3531	23	are	be	VBP
9937	3531	24	high	high	JJ
9937	3531	25	-	-	HYPH
9937	3531	26	protein	protein	NN
9937	3531	27	foods	food	NNS
9937	3531	28	.	.	.
9937	3532	1	However	however	RB
9937	3532	2	,	,	,
9937	3532	3	some	some	DT
9937	3532	4	varieties	variety	NNS
9937	3532	5	of	of	IN
9937	3532	6	fish	fish	NN
9937	3532	7	contain	contain	VB
9937	3532	8	large	large	JJ
9937	3532	9	quantities	quantity	NNS
9937	3532	10	of	of	IN
9937	3532	11	fat	fat	NN
9937	3532	12	and	and	CC
9937	3532	13	others	other	NNS
9937	3532	14	contain	contain	VBP
9937	3532	15	very	very	RB
9937	3532	16	little	little	JJ
9937	3532	17	of	of	IN
9937	3532	18	this	this	DT
9937	3532	19	substance	substance	NN
9937	3532	20	,	,	,
9937	3532	21	so	so	CC
9937	3532	22	the	the	DT
9937	3532	23	food	food	NN
9937	3532	24	value	value	NN
9937	3532	25	of	of	IN
9937	3532	26	the	the	DT
9937	3532	27	different	different	JJ
9937	3532	28	kinds	kind	NNS
9937	3532	29	varies	vary	VBZ
9937	3532	30	greatly	greatly	RB
9937	3532	31	.	.	.
9937	3533	1	As	as	IN
9937	3533	2	in	in	IN
9937	3533	3	the	the	DT
9937	3533	4	case	case	NN
9937	3533	5	of	of	IN
9937	3533	6	meat	meat	NN
9937	3533	7	,	,	,
9937	3533	8	fish	fish	NN
9937	3533	9	is	be	VBZ
9937	3533	10	lacking	lack	VBG
9937	3533	11	in	in	IN
9937	3533	12	carbohydrate	carbohydrate	NN
9937	3533	13	.	.	.
9937	3534	1	Because	because	IN
9937	3534	2	of	of	IN
9937	3534	3	the	the	DT
9937	3534	4	close	close	JJ
9937	3534	5	similarity	similarity	NN
9937	3534	6	between	between	IN
9937	3534	7	these	these	DT
9937	3534	8	two	two	CD
9937	3534	9	foods	food	NNS
9937	3534	10	,	,	,
9937	3534	11	fish	fish	NN
9937	3534	12	is	be	VBZ
9937	3534	13	a	a	DT
9937	3534	14	very	very	RB
9937	3534	15	desirable	desirable	JJ
9937	3534	16	substitute	substitute	NN
9937	3534	17	for	for	IN
9937	3534	18	meat	meat	NN
9937	3534	19	.	.	.
9937	3535	1	In	in	IN
9937	3535	2	fact	fact	NN
9937	3535	3	,	,	,
9937	3535	4	fish	fish	NN
9937	3535	5	is	be	VBZ
9937	3535	6	in	in	IN
9937	3535	7	some	some	DT
9937	3535	8	respects	respect	NNS
9937	3535	9	a	a	DT
9937	3535	10	better	well	JJR
9937	3535	11	food	food	NN
9937	3535	12	than	than	IN
9937	3535	13	meat	meat	NN
9937	3535	14	,	,	,
9937	3535	15	but	but	CC
9937	3535	16	it	-PRON-	PRP
9937	3535	17	can	can	MD
9937	3535	18	not	not	RB
9937	3535	19	be	be	VB
9937	3535	20	used	use	VBN
9937	3535	21	so	so	RB
9937	3535	22	continuously	continuously	RB
9937	3535	23	as	as	IN
9937	3535	24	meat	meat	NN
9937	3535	25	without	without	IN
9937	3535	26	becoming	become	VBG
9937	3535	27	monotonous	monotonous	JJ
9937	3535	28	;	;	:
9937	3535	29	that	that	DT
9937	3535	30	is	be	VBZ
9937	3535	31	to	to	TO
9937	3535	32	say	say	VB
9937	3535	33	,	,	,
9937	3535	34	a	a	DT
9937	3535	35	person	person	NN
9937	3535	36	will	will	MD
9937	3535	37	grow	grow	VB
9937	3535	38	tired	tired	JJ
9937	3535	39	of	of	IN
9937	3535	40	fish	fish	NN
9937	3535	41	much	much	RB
9937	3535	42	more	more	RBR
9937	3535	43	quickly	quickly	RB
9937	3535	44	than	than	IN
9937	3535	45	of	of	IN
9937	3535	46	most	most	JJS
9937	3535	47	meats	meat	NNS
9937	3535	48	.	.	.
9937	3536	1	The	the	DT
9937	3536	2	similarity	similarity	NN
9937	3536	3	between	between	IN
9937	3536	4	the	the	DT
9937	3536	5	composition	composition	NN
9937	3536	6	of	of	IN
9937	3536	7	fish	fish	NN
9937	3536	8	and	and	CC
9937	3536	9	that	that	DT
9937	3536	10	of	of	IN
9937	3536	11	meat	meat	NN
9937	3536	12	has	have	VBZ
9937	3536	13	much	much	JJ
9937	3536	14	to	to	TO
9937	3536	15	do	do	VB
9937	3536	16	with	with	IN
9937	3536	17	regulating	regulate	VBG
9937	3536	18	the	the	DT
9937	3536	19	price	price	NN
9937	3536	20	of	of	IN
9937	3536	21	these	these	DT
9937	3536	22	protein	protein	NN
9937	3536	23	foods	food	NNS
9937	3536	24	,	,	,
9937	3536	25	which	which	WDT
9937	3536	26	,	,	,
9937	3536	27	as	as	IN
9937	3536	28	has	have	VBZ
9937	3536	29	already	already	RB
9937	3536	30	been	be	VBN
9937	3536	31	learned	learn	VBN
9937	3536	32	,	,	,
9937	3536	33	are	be	VBP
9937	3536	34	the	the	DT
9937	3536	35	highest	highest	RBS
9937	3536	36	priced	price	VBN
9937	3536	37	foods	food	NNS
9937	3536	38	on	on	IN
9937	3536	39	the	the	DT
9937	3536	40	market	market	NN
9937	3536	41	.	.	.
9937	3537	1	6	6	CD
9937	3537	2	.	.	.
9937	3538	1	PROTEIN	PROTEIN	NNP
9937	3538	2	IN	in	IN
9937	3538	3	FISH.--In	FISH.--In	NNP
9937	3538	4	fish	fish	NN
9937	3538	5	,	,	,
9937	3538	6	as	as	RB
9937	3538	7	well	well	RB
9937	3538	8	as	as	IN
9937	3538	9	in	in	IN
9937	3538	10	shell	shell	NNP
9937	3538	11	fish	fish	NNP
9937	3538	12	,	,	,
9937	3538	13	a	a	DT
9937	3538	14	very	very	RB
9937	3538	15	large	large	JJ
9937	3538	16	proportion	proportion	NN
9937	3538	17	of	of	IN
9937	3538	18	the	the	DT
9937	3538	19	food	food	NN
9937	3538	20	substances	substance	NNS
9937	3538	21	present	present	JJ
9937	3538	22	is	be	VBZ
9937	3538	23	protein	protein	NN
9937	3538	24	.	.	.
9937	3539	1	This	this	DT
9937	3539	2	proportion	proportion	NN
9937	3539	3	varies	vary	VBZ
9937	3539	4	with	with	IN
9937	3539	5	the	the	DT
9937	3539	6	quantity	quantity	NN
9937	3539	7	of	of	IN
9937	3539	8	water	water	NN
9937	3539	9	,	,	,
9937	3539	10	bone	bone	NN
9937	3539	11	,	,	,
9937	3539	12	and	and	CC
9937	3539	13	refuse	refuse	VBP
9937	3539	14	that	that	IN
9937	3539	15	the	the	DT
9937	3539	16	particular	particular	JJ
9937	3539	17	food	food	NN
9937	3539	18	contains	contain	VBZ
9937	3539	19	,	,	,
9937	3539	20	and	and	CC
9937	3539	21	with	with	IN
9937	3539	22	the	the	DT
9937	3539	23	physical	physical	JJ
9937	3539	24	structure	structure	NN
9937	3539	25	of	of	IN
9937	3539	26	the	the	DT
9937	3539	27	food	food	NN
9937	3539	28	.	.	.
9937	3540	1	In	in	IN
9937	3540	2	fresh	fresh	JJ
9937	3540	3	fish	fish	NN
9937	3540	4	,	,	,
9937	3540	5	the	the	DT
9937	3540	6	percentage	percentage	NN
9937	3540	7	of	of	IN
9937	3540	8	this	this	DT
9937	3540	9	material	material	NN
9937	3540	10	varies	vary	VBZ
9937	3540	11	from	from	IN
9937	3540	12	6	6	CD
9937	3540	13	to	to	IN
9937	3540	14	17	17	CD
9937	3540	15	per	per	NN
9937	3540	16	cent	cent	NN
9937	3540	17	.	.	.
9937	3541	1	The	the	DT
9937	3541	2	structure	structure	NN
9937	3541	3	of	of	IN
9937	3541	4	fish	fish	NN
9937	3541	5	is	be	VBZ
9937	3541	6	very	very	RB
9937	3541	7	similar	similar	JJ
9937	3541	8	to	to	IN
9937	3541	9	that	that	DT
9937	3541	10	of	of	IN
9937	3541	11	meat	meat	NN
9937	3541	12	,	,	,
9937	3541	13	as	as	IN
9937	3541	14	the	the	DT
9937	3541	15	flesh	flesh	NN
9937	3541	16	is	be	VBZ
9937	3541	17	composed	compose	VBN
9937	3541	18	of	of	IN
9937	3541	19	tiny	tiny	JJ
9937	3541	20	hollow	hollow	JJ
9937	3541	21	fibers	fiber	NNS
9937	3541	22	containing	contain	VBG
9937	3541	23	extractives	extractive	NNS
9937	3541	24	,	,	,
9937	3541	25	in	in	IN
9937	3541	26	which	which	WDT
9937	3541	27	are	be	VBP
9937	3541	28	dissolved	dissolve	VBN
9937	3541	29	mineral	mineral	NN
9937	3541	30	salts	salt	NNS
9937	3541	31	and	and	CC
9937	3541	32	various	various	JJ
9937	3541	33	other	other	JJ
9937	3541	34	materials	material	NNS
9937	3541	35	.	.	.
9937	3542	1	The	the	DT
9937	3542	2	quantity	quantity	NN
9937	3542	3	of	of	IN
9937	3542	4	extractives	extractive	NNS
9937	3542	5	found	find	VBN
9937	3542	6	in	in	IN
9937	3542	7	these	these	DT
9937	3542	8	foods	food	NNS
9937	3542	9	,	,	,
9937	3542	10	however	however	RB
9937	3542	11	,	,	,
9937	3542	12	is	be	VBZ
9937	3542	13	less	less	JJR
9937	3542	14	than	than	IN
9937	3542	15	that	that	DT
9937	3542	16	found	find	VBN
9937	3542	17	in	in	IN
9937	3542	18	meat	meat	NN
9937	3542	19	.	.	.
9937	3543	1	Fish	fish	NN
9937	3543	2	extracts	extract	NNS
9937	3543	3	of	of	IN
9937	3543	4	any	any	DT
9937	3543	5	kind	kind	NN
9937	3543	6	,	,	,
9937	3543	7	such	such	JJ
9937	3543	8	as	as	IN
9937	3543	9	clam	clam	NNP
9937	3543	10	juice	juice	NN
9937	3543	11	,	,	,
9937	3543	12	oyster	oyster	NNP
9937	3543	13	juice	juice	NN
9937	3543	14	,	,	,
9937	3543	15	etc	etc	FW
9937	3543	16	.	.	FW
9937	3543	17	,	,	,
9937	3543	18	are	be	VBP
9937	3543	19	similar	similar	JJ
9937	3543	20	in	in	IN
9937	3543	21	their	-PRON-	PRP$
9937	3543	22	composition	composition	NN
9937	3543	23	to	to	IN
9937	3543	24	any	any	DT
9937	3543	25	of	of	IN
9937	3543	26	the	the	DT
9937	3543	27	extractives	extractive	NNS
9937	3543	28	of	of	IN
9937	3543	29	meat	meat	NN
9937	3543	30	,	,	,
9937	3543	31	differing	differ	VBG
9937	3543	32	only	only	RB
9937	3543	33	in	in	IN
9937	3543	34	the	the	DT
9937	3543	35	kind	kind	NN
9937	3543	36	and	and	CC
9937	3543	37	proportions	proportion	NNS
9937	3543	38	.	.	.
9937	3544	1	In	in	IN
9937	3544	2	addition	addition	NN
9937	3544	3	to	to	IN
9937	3544	4	the	the	DT
9937	3544	5	muscle	muscle	NN
9937	3544	6	fibers	fiber	NNS
9937	3544	7	of	of	IN
9937	3544	8	fish	fish	NN
9937	3544	9	,	,	,
9937	3544	10	which	which	WDT
9937	3544	11	are	be	VBP
9937	3544	12	,	,	,
9937	3544	13	of	of	IN
9937	3544	14	course	course	NN
9937	3544	15	,	,	,
9937	3544	16	composed	compose	VBN
9937	3544	17	of	of	IN
9937	3544	18	protein	protein	NN
9937	3544	19	,	,	,
9937	3544	20	fish	fish	NN
9937	3544	21	contains	contain	VBZ
9937	3544	22	a	a	DT
9937	3544	23	small	small	JJ
9937	3544	24	quantity	quantity	NN
9937	3544	25	of	of	IN
9937	3544	26	albumin	albumin	NN
9937	3544	27	,	,	,
9937	3544	28	just	just	RB
9937	3544	29	as	as	IN
9937	3544	30	meat	meat	NN
9937	3544	31	does	do	VBZ
9937	3544	32	.	.	.
9937	3545	1	It	-PRON-	PRP
9937	3545	2	is	be	VBZ
9937	3545	3	the	the	DT
9937	3545	4	protein	protein	NN
9937	3545	5	material	material	NN
9937	3545	6	in	in	IN
9937	3545	7	fish	fish	NN
9937	3545	8	,	,	,
9937	3545	9	as	as	RB
9937	3545	10	well	well	RB
9937	3545	11	as	as	IN
9937	3545	12	in	in	IN
9937	3545	13	shell	shell	JJ
9937	3545	14	fish	fish	NN
9937	3545	15	,	,	,
9937	3545	16	that	that	WDT
9937	3545	17	is	is	RB
9937	3545	18	responsible	responsible	JJ
9937	3545	19	for	for	IN
9937	3545	20	its	-PRON-	PRP$
9937	3545	21	very	very	RB
9937	3545	22	rapid	rapid	JJ
9937	3545	23	decomposition	decomposition	NN
9937	3545	24	.	.	.
9937	3546	1	The	the	DT
9937	3546	2	application	application	NN
9937	3546	3	of	of	IN
9937	3546	4	heat	heat	NN
9937	3546	5	has	have	VBZ
9937	3546	6	the	the	DT
9937	3546	7	same	same	JJ
9937	3546	8	effect	effect	NN
9937	3546	9	on	on	IN
9937	3546	10	the	the	DT
9937	3546	11	protein	protein	NN
9937	3546	12	of	of	IN
9937	3546	13	fish	fish	NN
9937	3546	14	as	as	IN
9937	3546	15	it	-PRON-	PRP
9937	3546	16	has	have	VBZ
9937	3546	17	on	on	IN
9937	3546	18	that	that	DT
9937	3546	19	of	of	IN
9937	3546	20	meat	meat	NN
9937	3546	21	,	,	,
9937	3546	22	fowl	fowl	NN
9937	3546	23	,	,	,
9937	3546	24	and	and	CC
9937	3546	25	other	other	JJ
9937	3546	26	animal	animal	NN
9937	3546	27	tissues	tissue	NNS
9937	3546	28	.	.	.
9937	3547	1	Consequently	consequently	RB
9937	3547	2	,	,	,
9937	3547	3	the	the	DT
9937	3547	4	same	same	JJ
9937	3547	5	principles	principle	NNS
9937	3547	6	of	of	IN
9937	3547	7	cookery	cookery	NN
9937	3547	8	apply	apply	VBP
9937	3547	9	to	to	IN
9937	3547	10	both	both	DT
9937	3547	11	the	the	DT
9937	3547	12	retention	retention	NN
9937	3547	13	and	and	CC
9937	3547	14	the	the	DT
9937	3547	15	extraction	extraction	NN
9937	3547	16	of	of	IN
9937	3547	17	flavor	flavor	NN
9937	3547	18	.	.	.
9937	3548	1	7	7	LS
9937	3548	2	.	.	.
9937	3549	1	FAT	fat	NN
9937	3549	2	IN	in	IN
9937	3549	3	FISH.--The	fish.--the	JJ
9937	3549	4	percentage	percentage	NN
9937	3549	5	of	of	IN
9937	3549	6	fat	fat	NN
9937	3549	7	in	in	IN
9937	3549	8	fish	fish	NN
9937	3549	9	varies	varie	NNS
9937	3549	10	from	from	IN
9937	3549	11	less	less	JJR
9937	3549	12	than	than	IN
9937	3549	13	1	1	CD
9937	3549	14	per	per	NN
9937	3549	15	cent	cent	NN
9937	3549	16	.	.	.
9937	3550	1	in	in	IN
9937	3550	2	some	some	DT
9937	3550	3	cases	case	NNS
9937	3550	4	to	to	IN
9937	3550	5	a	a	DT
9937	3550	6	trifle	trifle	NN
9937	3550	7	more	more	JJR
9937	3550	8	than	than	IN
9937	3550	9	14	14	CD
9937	3550	10	per	per	NN
9937	3550	11	cent	cent	NN
9937	3550	12	.	.	.
9937	3551	1	in	in	IN
9937	3551	2	others	other	NNS
9937	3551	3	,	,	,
9937	3551	4	but	but	CC
9937	3551	5	this	this	DT
9937	3551	6	high	high	JJ
9937	3551	7	percentage	percentage	NN
9937	3551	8	is	be	VBZ
9937	3551	9	rare	rare	JJ
9937	3551	10	,	,	,
9937	3551	11	as	as	IN
9937	3551	12	the	the	DT
9937	3551	13	average	average	JJ
9937	3551	14	fish	fish	NN
9937	3551	15	probably	probably	RB
9937	3551	16	does	do	VBZ
9937	3551	17	not	not	RB
9937	3551	18	exceed	exceed	VB
9937	3551	19	from	from	IN
9937	3551	20	3	3	CD
9937	3551	21	to	to	IN
9937	3551	22	6	6	CD
9937	3551	23	or	or	CC
9937	3551	24	7	7	CD
9937	3551	25	per	per	NN
9937	3551	26	cent	cent	NN
9937	3551	27	.	.	.
9937	3552	1	of	of	IN
9937	3552	2	fat	fat	NN
9937	3552	3	.	.	.
9937	3553	1	This	this	DT
9937	3553	2	variation	variation	NN
9937	3553	3	affects	affect	VBZ
9937	3553	4	the	the	DT
9937	3553	5	total	total	JJ
9937	3553	6	food	food	NN
9937	3553	7	value	value	NN
9937	3553	8	proportionately	proportionately	RB
9937	3553	9	.	.	.
9937	3554	1	The	the	DT
9937	3554	2	varieties	variety	NNS
9937	3554	3	of	of	IN
9937	3554	4	fish	fish	NN
9937	3554	5	that	that	WDT
9937	3554	6	contain	contain	VBP
9937	3554	7	the	the	DT
9937	3554	8	most	most	RBS
9937	3554	9	fat	fat	NN
9937	3554	10	deteriorate	deteriorate	VBP
9937	3554	11	most	most	RBS
9937	3554	12	rapidly	rapidly	RB
9937	3554	13	and	and	CC
9937	3554	14	withstand	withstand	VB
9937	3554	15	transportation	transportation	NN
9937	3554	16	the	the	DT
9937	3554	17	least	least	RBS
9937	3554	18	well	well	UH
9937	3554	19	,	,	,
9937	3554	20	so	so	IN
9937	3554	21	that	that	IN
9937	3554	22	when	when	WRB
9937	3554	23	these	these	DT
9937	3554	24	are	be	VBP
9937	3554	25	secured	secure	VBN
9937	3554	26	in	in	IN
9937	3554	27	large	large	JJ
9937	3554	28	quantities	quantity	NNS
9937	3554	29	they	-PRON-	PRP
9937	3554	30	are	be	VBP
9937	3554	31	usually	usually	RB
9937	3554	32	canned	can	VBN
9937	3554	33	or	or	CC
9937	3554	34	preserved	preserve	VBN
9937	3554	35	in	in	IN
9937	3554	36	some	some	DT
9937	3554	37	manner	manner	NN
9937	3554	38	.	.	.
9937	3555	1	Fish	fish	NN
9937	3555	2	containing	contain	VBG
9937	3555	3	a	a	DT
9937	3555	4	large	large	JJ
9937	3555	5	amount	amount	NN
9937	3555	6	of	of	IN
9937	3555	7	fat	fat	NN
9937	3555	8	,	,	,
9937	3555	9	such	such	JJ
9937	3555	10	as	as	IN
9937	3555	11	salmon	salmon	NN
9937	3555	12	,	,	,
9937	3555	13	turbot	turbot	NN
9937	3555	14	,	,	,
9937	3555	15	eel	eel	NN
9937	3555	16	,	,	,
9937	3555	17	herring	herre	VBG
9937	3555	18	,	,	,
9937	3555	19	halibut	halibut	NNP
9937	3555	20	,	,	,
9937	3555	21	mackerel	mackerel	NNP
9937	3555	22	,	,	,
9937	3555	23	mullet	mullet	NNP
9937	3555	24	,	,	,
9937	3555	25	butterfish	butterfish	NNP
9937	3555	26	,	,	,
9937	3555	27	and	and	CC
9937	3555	28	lake	lake	NNP
9937	3555	29	trout	trout	NNP
9937	3555	30	,	,	,
9937	3555	31	have	have	VBP
9937	3555	32	a	a	DT
9937	3555	33	more	more	RBR
9937	3555	34	moist	moist	JJ
9937	3555	35	quality	quality	NN
9937	3555	36	than	than	IN
9937	3555	37	those	those	DT
9937	3555	38	which	which	WDT
9937	3555	39	are	be	VBP
9937	3555	40	without	without	IN
9937	3555	41	fat	fat	JJ
9937	3555	42	,	,	,
9937	3555	43	such	such	JJ
9937	3555	44	as	as	IN
9937	3555	45	cod	cod	NN
9937	3555	46	.	.	.
9937	3556	1	Therefore	therefore	RB
9937	3556	2	,	,	,
9937	3556	3	as	as	IN
9937	3556	4	it	-PRON-	PRP
9937	3556	5	is	be	VBZ
9937	3556	6	difficult	difficult	JJ
9937	3556	7	to	to	TO
9937	3556	8	cook	cook	VB
9937	3556	9	fish	fish	NN
9937	3556	10	that	that	WDT
9937	3556	11	is	be	VBZ
9937	3556	12	lacking	lack	VBG
9937	3556	13	in	in	IN
9937	3556	14	fat	fat	NN
9937	3556	15	and	and	CC
9937	3556	16	keep	keep	VB
9937	3556	17	it	-PRON-	PRP
9937	3556	18	from	from	IN
9937	3556	19	becoming	become	VBG
9937	3556	20	dry	dry	JJ
9937	3556	21	,	,	,
9937	3556	22	a	a	DT
9937	3556	23	fat	fat	JJ
9937	3556	24	fish	fish	NN
9937	3556	25	makes	make	VBZ
9937	3556	26	a	a	DT
9937	3556	27	more	more	RBR
9937	3556	28	palatable	palatable	JJ
9937	3556	29	food	food	NN
9937	3556	30	than	than	IN
9937	3556	31	a	a	DT
9937	3556	32	lean	lean	JJ
9937	3556	33	fish	fish	NN
9937	3556	34	.	.	.
9937	3557	1	The	the	DT
9937	3557	2	fat	fat	NN
9937	3557	3	of	of	IN
9937	3557	4	fish	fish	NN
9937	3557	5	is	be	VBZ
9937	3557	6	very	very	RB
9937	3557	7	strongly	strongly	RB
9937	3557	8	flavored	flavor	VBN
9937	3557	9	;	;	:
9937	3557	10	consequently	consequently	RB
9937	3557	11	,	,	,
9937	3557	12	any	any	DT
9937	3557	13	that	that	WDT
9937	3557	14	cooks	cook	VBZ
9937	3557	15	out	out	IN
9937	3557	16	of	of	IN
9937	3557	17	fish	fish	NN
9937	3557	18	in	in	IN
9937	3557	19	its	-PRON-	PRP$
9937	3557	20	preparation	preparation	NN
9937	3557	21	is	be	VBZ
9937	3557	22	not	not	RB
9937	3557	23	suitable	suitable	JJ
9937	3557	24	for	for	IN
9937	3557	25	use	use	NN
9937	3557	26	in	in	IN
9937	3557	27	the	the	DT
9937	3557	28	cooking	cooking	NN
9937	3557	29	of	of	IN
9937	3557	30	other	other	JJ
9937	3557	31	foods	food	NNS
9937	3557	32	.	.	.
9937	3558	1	8	8	LS
9937	3558	2	.	.	.
9937	3559	1	CARBOHYDRATE	CARBOHYDRATE	NNP
9937	3559	2	IN	in	IN
9937	3559	3	FISH.--Like	fish.--like	CD
9937	3559	4	meat	meat	NN
9937	3559	5	,	,	,
9937	3559	6	fish	fish	NN
9937	3559	7	does	do	VBZ
9937	3559	8	not	not	RB
9937	3559	9	contain	contain	VB
9937	3559	10	carbohydrate	carbohydrate	NN
9937	3559	11	in	in	IN
9937	3559	12	any	any	DT
9937	3559	13	appreciable	appreciable	JJ
9937	3559	14	quantity	quantity	NN
9937	3559	15	.	.	.
9937	3560	1	In	in	IN
9937	3560	2	fact	fact	NN
9937	3560	3	,	,	,
9937	3560	4	the	the	DT
9937	3560	5	small	small	JJ
9937	3560	6	amount	amount	NN
9937	3560	7	that	that	WDT
9937	3560	8	is	be	VBZ
9937	3560	9	found	find	VBN
9937	3560	10	in	in	IN
9937	3560	11	the	the	DT
9937	3560	12	tissue	tissue	NN
9937	3560	13	,	,	,
9937	3560	14	and	and	CC
9937	3560	15	that	that	DT
9937	3560	16	compares	compare	VBZ
9937	3560	17	to	to	IN
9937	3560	18	the	the	DT
9937	3560	19	glycogen	glycogen	NN
9937	3560	20	found	find	VBN
9937	3560	21	in	in	IN
9937	3560	22	animal	animal	NN
9937	3560	23	tissues	tissue	NNS
9937	3560	24	,	,	,
9937	3560	25	is	be	VBZ
9937	3560	26	not	not	RB
9937	3560	27	present	present	JJ
9937	3560	28	in	in	IN
9937	3560	29	sufficient	sufficient	JJ
9937	3560	30	quantities	quantity	NNS
9937	3560	31	to	to	IN
9937	3560	32	merit	merit	NN
9937	3560	33	consideration	consideration	NN
9937	3560	34	.	.	.
9937	3561	1	9	9	CD
9937	3561	2	.	.	.
9937	3562	1	MINERAL	MINERAL	NNP
9937	3562	2	MATTER	MATTER	NNP
9937	3562	3	IN	in	IN
9937	3562	4	FISH.--In	FISH.--In	NNP
9937	3562	5	fish	fish	NN
9937	3562	6	,	,	,
9937	3562	7	mineral	mineral	NN
9937	3562	8	matter	matter	NN
9937	3562	9	is	be	VBZ
9937	3562	10	quite	quite	RB
9937	3562	11	as	as	RB
9937	3562	12	prevalent	prevalent	JJ
9937	3562	13	as	as	IN
9937	3562	14	in	in	IN
9937	3562	15	meat	meat	NN
9937	3562	16	.	.	.
9937	3563	1	Through	through	IN
9937	3563	2	a	a	DT
9937	3563	3	notion	notion	NN
9937	3563	4	that	that	IN
9937	3563	5	fish	fish	NN
9937	3563	6	contains	contain	VBZ
9937	3563	7	large	large	JJ
9937	3563	8	proportions	proportion	NNS
9937	3563	9	of	of	IN
9937	3563	10	phosphorus	phosphorus	NN
9937	3563	11	,	,	,
9937	3563	12	and	and	CC
9937	3563	13	because	because	IN
9937	3563	14	this	this	DT
9937	3563	15	mineral	mineral	NN
9937	3563	16	is	be	VBZ
9937	3563	17	also	also	RB
9937	3563	18	present	present	JJ
9937	3563	19	in	in	IN
9937	3563	20	the	the	DT
9937	3563	21	brain	brain	NN
9937	3563	22	,	,	,
9937	3563	23	the	the	DT
9937	3563	24	idea	idea	NN
9937	3563	25	that	that	IN
9937	3563	26	fish	fish	NN
9937	3563	27	is	be	VBZ
9937	3563	28	a	a	DT
9937	3563	29	brain	brain	NN
9937	3563	30	food	food	NN
9937	3563	31	has	have	VBZ
9937	3563	32	become	become	VBN
9937	3563	33	widespread	widespread	JJ
9937	3563	34	.	.	.
9937	3564	1	It	-PRON-	PRP
9937	3564	2	has	have	VBZ
9937	3564	3	been	be	VBN
9937	3564	4	determined	determine	VBN
9937	3564	5	,	,	,
9937	3564	6	however	however	RB
9937	3564	7	,	,	,
9937	3564	8	that	that	IN
9937	3564	9	this	this	DT
9937	3564	10	belief	belief	NN
9937	3564	11	has	have	VBZ
9937	3564	12	no	no	DT
9937	3564	13	foundation	foundation	NN
9937	3564	14	.	.	.
9937	3565	1	FOOD	food	NN
9937	3565	2	VALUE	value	NN
9937	3565	3	OF	of	IN
9937	3565	4	FISH	fish	NN
9937	3565	5	10	10	CD
9937	3565	6	.	.	.
9937	3566	1	FACTORS	factor	NNS
9937	3566	2	DETERMINING	determine	VBG
9937	3566	3	FOOD	food	NN
9937	3566	4	VALUE.--The	value.--the	NN
9937	3566	5	total	total	JJ
9937	3566	6	food	food	NN
9937	3566	7	value	value	NN
9937	3566	8	of	of	IN
9937	3566	9	fish	fish	NN
9937	3566	10	,	,	,
9937	3566	11	as	as	IN
9937	3566	12	has	have	VBZ
9937	3566	13	been	be	VBN
9937	3566	14	shown	show	VBN
9937	3566	15	,	,	,
9937	3566	16	is	be	VBZ
9937	3566	17	high	high	JJ
9937	3566	18	or	or	CC
9937	3566	19	low	low	JJ
9937	3566	20	,	,	,
9937	3566	21	varying	vary	VBG
9937	3566	22	with	with	IN
9937	3566	23	the	the	DT
9937	3566	24	food	food	NN
9937	3566	25	substances	substance	NNS
9937	3566	26	it	-PRON-	PRP
9937	3566	27	contains	contain	VBZ
9937	3566	28	.	.	.
9937	3567	1	Therefore	therefore	RB
9937	3567	2	,	,	,
9937	3567	3	since	since	IN
9937	3567	4	,	,	,
9937	3567	5	weight	weight	NN
9937	3567	6	for	for	IN
9937	3567	7	weight	weight	NN
9937	3567	8	,	,	,
9937	3567	9	the	the	DT
9937	3567	10	food	food	NN
9937	3567	11	value	value	NN
9937	3567	12	of	of	IN
9937	3567	13	fat	fat	NN
9937	3567	14	is	be	VBZ
9937	3567	15	much	much	RB
9937	3567	16	higher	high	JJR
9937	3567	17	than	than	IN
9937	3567	18	that	that	DT
9937	3567	19	of	of	IN
9937	3567	20	protein	protein	NN
9937	3567	21	,	,	,
9937	3567	22	it	-PRON-	PRP
9937	3567	23	follows	follow	VBZ
9937	3567	24	that	that	IN
9937	3567	25	the	the	DT
9937	3567	26	fish	fish	NN
9937	3567	27	containing	contain	VBG
9937	3567	28	the	the	DT
9937	3567	29	most	most	JJS
9937	3567	30	fat	fat	NN
9937	3567	31	has	have	VBZ
9937	3567	32	the	the	DT
9937	3567	33	highest	high	JJS
9937	3567	34	food	food	NN
9937	3567	35	value	value	NN
9937	3567	36	.	.	.
9937	3568	1	Fat	fat	NN
9937	3568	2	and	and	CC
9937	3568	3	protein	protein	NN
9937	3568	4	,	,	,
9937	3568	5	as	as	IN
9937	3568	6	is	be	VBZ
9937	3568	7	well	well	RB
9937	3568	8	known	known	JJ
9937	3568	9	,	,	,
9937	3568	10	do	do	VB
9937	3568	11	not	not	RB
9937	3568	12	serve	serve	VB
9937	3568	13	the	the	DT
9937	3568	14	same	same	JJ
9937	3568	15	function	function	NN
9937	3568	16	in	in	IN
9937	3568	17	the	the	DT
9937	3568	18	body	body	NN
9937	3568	19	,	,	,
9937	3568	20	but	but	CC
9937	3568	21	each	each	DT
9937	3568	22	has	have	VBZ
9937	3568	23	its	-PRON-	PRP$
9937	3568	24	purpose	purpose	NN
9937	3568	25	and	and	CC
9937	3568	26	is	be	VBZ
9937	3568	27	valuable	valuable	JJ
9937	3568	28	and	and	CC
9937	3568	29	necessary	necessary	JJ
9937	3568	30	in	in	IN
9937	3568	31	the	the	DT
9937	3568	32	diet	diet	NN
9937	3568	33	.	.	.
9937	3569	1	Some	some	DT
9937	3569	2	varieties	variety	NNS
9937	3569	3	of	of	IN
9937	3569	4	fish	fish	NN
9937	3569	5	contain	contain	VBP
9937	3569	6	fat	fat	NN
9937	3569	7	that	that	WDT
9937	3569	8	is	be	VBZ
9937	3569	9	strong	strong	JJ
9937	3569	10	in	in	IN
9937	3569	11	flavor	flavor	NN
9937	3569	12	,	,	,
9937	3569	13	and	and	CC
9937	3569	14	from	from	IN
9937	3569	15	these	these	DT
9937	3569	16	the	the	DT
9937	3569	17	fat	fat	NN
9937	3569	18	should	should	MD
9937	3569	19	be	be	VB
9937	3569	20	removed	remove	VBN
9937	3569	21	before	before	IN
9937	3569	22	cooking	cooking	NN
9937	3569	23	,	,	,
9937	3569	24	especially	especially	RB
9937	3569	25	if	if	IN
9937	3569	26	the	the	DT
9937	3569	27	flavor	flavor	NN
9937	3569	28	is	be	VBZ
9937	3569	29	disagreeable	disagreeable	JJ
9937	3569	30	.	.	.
9937	3570	1	This	this	DT
9937	3570	2	procedure	procedure	NN
9937	3570	3	of	of	IN
9937	3570	4	course	course	NN
9937	3570	5	reduces	reduce	VBZ
9937	3570	6	the	the	DT
9937	3570	7	total	total	JJ
9937	3570	8	food	food	NN
9937	3570	9	value	value	NN
9937	3570	10	of	of	IN
9937	3570	11	the	the	DT
9937	3570	12	fish	fish	NN
9937	3570	13	,	,	,
9937	3570	14	but	but	CC
9937	3570	15	it	-PRON-	PRP
9937	3570	16	should	should	MD
9937	3570	17	be	be	VB
9937	3570	18	done	do	VBN
9937	3570	19	if	if	IN
9937	3570	20	it	-PRON-	PRP
9937	3570	21	increases	increase	VBZ
9937	3570	22	the	the	DT
9937	3570	23	palatability	palatability	NN
9937	3570	24	.	.	.
9937	3571	1	11	11	CD
9937	3571	2	.	.	.
9937	3572	1	RELATIVE	relative	JJ
9937	3572	2	NUTRITIVE	nutritive	JJ
9937	3572	3	VALUE	value	NN
9937	3572	4	OF	of	IN
9937	3572	5	FISH	FISH	NNS
9937	3572	6	AND	and	CC
9937	3572	7	MEAT.--When	MEAT.--When	VBZ
9937	3572	8	fish	fish	NN
9937	3572	9	and	and	CC
9937	3572	10	meat	meat	NN
9937	3572	11	are	be	VBP
9937	3572	12	compared	compare	VBN
9937	3572	13	,	,	,
9937	3572	14	it	-PRON-	PRP
9937	3572	15	will	will	MD
9937	3572	16	be	be	VB
9937	3572	17	observed	observe	VBN
9937	3572	18	that	that	IN
9937	3572	19	some	some	DT
9937	3572	20	kinds	kind	NNS
9937	3572	21	of	of	IN
9937	3572	22	fish	fish	NN
9937	3572	23	have	have	VBP
9937	3572	24	a	a	DT
9937	3572	25	higher	high	JJR
9937	3572	26	food	food	NN
9937	3572	27	value	value	NN
9937	3572	28	than	than	IN
9937	3572	29	meat	meat	NN
9937	3572	30	,	,	,
9937	3572	31	particularly	particularly	RB
9937	3572	32	if	if	IN
9937	3572	33	the	the	DT
9937	3572	34	fish	fish	NN
9937	3572	35	contains	contain	VBZ
9937	3572	36	much	much	JJ
9937	3572	37	fat	fat	NN
9937	3572	38	and	and	CC
9937	3572	39	the	the	DT
9937	3572	40	meat	meat	NN
9937	3572	41	is	be	VBZ
9937	3572	42	lean	lean	JJ
9937	3572	43	.	.	.
9937	3573	1	When	when	WRB
9937	3573	2	the	the	DT
9937	3573	3	average	average	NN
9937	3573	4	of	of	IN
9937	3573	5	each	each	DT
9937	3573	6	of	of	IN
9937	3573	7	these	these	DT
9937	3573	8	foods	food	NNS
9937	3573	9	is	be	VBZ
9937	3573	10	compared	compare	VBN
9937	3573	11	,	,	,
9937	3573	12	however	however	RB
9937	3573	13	,	,	,
9937	3573	14	meat	meat	NN
9937	3573	15	will	will	MD
9937	3573	16	be	be	VB
9937	3573	17	found	find	VBN
9937	3573	18	to	to	TO
9937	3573	19	have	have	VB
9937	3573	20	a	a	DT
9937	3573	21	higher	high	JJR
9937	3573	22	food	food	NN
9937	3573	23	value	value	NN
9937	3573	24	than	than	IN
9937	3573	25	fish	fish	NN
9937	3573	26	.	.	.
9937	3574	1	To	to	TO
9937	3574	2	show	show	VB
9937	3574	3	how	how	WRB
9937	3574	4	fish	fish	NN
9937	3574	5	compares	compare	VBZ
9937	3574	6	with	with	IN
9937	3574	7	meat	meat	NN
9937	3574	8	and	and	CC
9937	3574	9	fowl	fowl	NN
9937	3574	10	,	,	,
9937	3574	11	the	the	DT
9937	3574	12	composition	composition	NN
9937	3574	13	and	and	CC
9937	3574	14	food	food	NN
9937	3574	15	value	value	NN
9937	3574	16	of	of	IN
9937	3574	17	several	several	JJ
9937	3574	18	varieties	variety	NNS
9937	3574	19	of	of	IN
9937	3574	20	each	each	DT
9937	3574	21	food	food	NN
9937	3574	22	are	be	VBP
9937	3574	23	given	give	VBN
9937	3574	24	in	in	IN
9937	3574	25	Table	Table	NNP
9937	3574	26	I	I	NNP
9937	3574	27	,	,	,
9937	3574	28	which	which	WDT
9937	3574	29	is	be	VBZ
9937	3574	30	taken	take	VBN
9937	3574	31	from	from	IN
9937	3574	32	a	a	DT
9937	3574	33	United	United	NNP
9937	3574	34	States	States	NNP
9937	3574	35	government	government	NN
9937	3574	36	bulletin	bulletin	NN
9937	3574	37	.	.	.
9937	3575	1	TABLE	TABLE	NNS
9937	3575	2	I	-PRON-	PRP
9937	3575	3	COMPARISON	comparison	NN
9937	3575	4	OF	of	IN
9937	3575	5	COMPOSITION	COMPOSITION	NNS
9937	3575	6	AND	and	CC
9937	3575	7	FOOD	food	NN
9937	3575	8	VALUE	value	NN
9937	3575	9	OF	of	IN
9937	3575	10	FISH	FISH	NNS
9937	3575	11	AND	and	CC
9937	3575	12	MEAT	meat	NN
9937	3575	13	----------------------------------------------------------------	----------------------------------------------------------------	NFP
9937	3575	14	|	|	NNP
9937	3575	15	Composition	Composition	NNP
9937	3575	16	|	|	NNP
9937	3575	17	Total	total	JJ
9937	3575	18	|Food	|Food	NNP
9937	3575	19	Value|	value|	NN
9937	3575	20	|-------------------|	|-------------------|	NNP
9937	3575	21	Food	Food	NNP
9937	3575	22	|	|	NNP
9937	3575	23	per	per	IN
9937	3575	24	Pound|	Pound|	``
9937	3575	25	Edible	edible	JJ
9937	3575	26	Portion	Portion	NNP
9937	3575	27	|	|	NNP
9937	3575	28	Protein	Protein	NNP
9937	3575	29	|	|	NNP
9937	3575	30	Fat	Fat	NNP
9937	3575	31	|	|	NNP
9937	3575	32	Value	Value	NNP
9937	3575	33	|	|	NNP
9937	3575	34	Due	due	IN
9937	3575	35	to	to	IN
9937	3575	36	|	|	CD
9937	3575	37	|Per	|per	NN
9937	3575	38	Cent.|Per	cent.|per	RB
9937	3575	39	Cent.|per	Cent.|per	NNP
9937	3575	40	Pound	Pound	NNP
9937	3575	41	|	|	NNP
9937	3575	42	Protein	Protein	NNP
9937	3575	43	|	|	NNP
9937	3575	44	|	|	NNP
9937	3575	45	|	|	CD
9937	3575	46	|	|	NNP
9937	3575	47	Calories	Calories	NNP
9937	3575	48	|	|	NNP
9937	3575	49	Calories	Calories	NNP
9937	3575	50	|	|	NNP
9937	3575	51	----------------------------------------------------------------	----------------------------------------------------------------	:
9937	3575	52	_	_	NNP
9937	3575	53	Fish	Fish	NNP
9937	3575	54	_	_	NNP
9937	3575	55	:	:	:
9937	3575	56	|	|	NNP
9937	3575	57	|	|	NNP
9937	3575	58	|	|	CD
9937	3575	59	|	|	CD
9937	3575	60	|	|	NNP
9937	3575	61	Bass	Bass	NNP
9937	3575	62	,	,	,
9937	3575	63	black	black	NN
9937	3575	64	........	........	NFP
9937	3575	65	|	|	CD
9937	3575	66	20.6	20.6	CD
9937	3575	67	|	|	CD
9937	3575	68	1.7	1.7	CD
9937	3575	69	|	|	CD
9937	3575	70	443	443	CD
9937	3575	71	|	|	CD
9937	3575	72	373	373	CD
9937	3575	73	|	|	CD
9937	3575	74	Bluefish	Bluefish	NNP
9937	3575	75	...........	...........	NFP
9937	3575	76	|	|	CD
9937	3575	77	19.4	19.4	CD
9937	3575	78	|	|	CD
9937	3575	79	1.2	1.2	CD
9937	3575	80	|	|	CD
9937	3575	81	401	401	CD
9937	3575	82	|	|	CD
9937	3575	83	352	352	CD
9937	3575	84	|	|	NNS
9937	3575	85	Carp	Carp	NNP
9937	3575	86	...............	...............	NFP
9937	3575	87	|	|	CD
9937	3575	88	17.4	17.4	CD
9937	3575	89	|	|	CD
9937	3575	90	2.6	2.6	CD
9937	3575	91	|	|	CD
9937	3575	92	421	421	CD
9937	3575	93	|	|	CD
9937	3575	94	315	315	CD
9937	3575	95	|	|	CD
9937	3575	96	Catfish	Catfish	NNP
9937	3575	97	............	............	NFP
9937	3575	98	|	|	CD
9937	3575	99	14.4	14.4	CD
9937	3575	100	|	|	CD
9937	3575	101	20.6	20.6	CD
9937	3575	102	|	|	CD
9937	3575	103	1,102	1,102	CD
9937	3575	104	|	|	CD
9937	3575	105	262	262	CD
9937	3575	106	|	|	CD
9937	3575	107	Halibut	Halibut	NNP
9937	3575	108	steak	steak	NN
9937	3575	109	......	......	NFP
9937	3575	110	|	|	NNP
9937	3575	111	18.6	18.6	CD
9937	3575	112	|	|	CD
9937	3575	113	5.2	5.2	CD
9937	3575	114	|	|	CD
9937	3575	115	550	550	CD
9937	3575	116	|	|	CD
9937	3575	117	337	337	CD
9937	3575	118	|	|	CD
9937	3575	119	Lake	Lake	NNP
9937	3575	120	trout	trout	NN
9937	3575	121	.........	.........	NFP
9937	3575	122	|	|	CD
9937	3575	123	17.8	17.8	CD
9937	3575	124	|	|	CD
9937	3575	125	1.0	1.0	CD
9937	3575	126	|	|	CD
9937	3575	127	363	363	CD
9937	3575	128	|	|	CD
9937	3575	129	323	323	CD
9937	3575	130	|	|	NNP
9937	3575	131	Red	red	JJ
9937	3575	132	snapper	snapper	NN
9937	3575	133	........	........	NFP
9937	3575	134	|	|	CD
9937	3575	135	19.2	19.2	CD
9937	3575	136	|	|	CD
9937	3575	137	1.0	1.0	CD
9937	3575	138	|	|	CD
9937	3575	139	389	389	CD
9937	3575	140	|	|	CD
9937	3575	141	348	348	CD
9937	3575	142	|	|	NNS
9937	3575	143	Salmon	Salmon	NNP
9937	3575	144	(	(	-LRB-
9937	3575	145	canned)	canned)	ADD
9937	3575	146	....	....	NFP
9937	3575	147	|	|	CD
9937	3575	148	21.8	21.8	CD
9937	3575	149	|	|	CD
9937	3575	150	12.1	12.1	CD
9937	3575	151	|	|	CD
9937	3575	152	888	888	CD
9937	3575	153	|	|	CD
9937	3575	154	396	396	CD
9937	3575	155	|	|	CD
9937	3575	156	Whitefish	Whitefish	NNP
9937	3575	157	..........	..........	NFP
9937	3575	158	|	|	NNP
9937	3575	159	22.9	22.9	CD
9937	3575	160	|	|	CD
9937	3575	161	6.5	6.5	CD
9937	3575	162	|	|	CD
9937	3575	163	680	680	CD
9937	3575	164	|	|	CD
9937	3575	165	415	415	CD
9937	3575	166	|	|	CD
9937	3575	167	|	|	CD
9937	3575	168	|	|	CD
9937	3575	169	|	|	CD
9937	3575	170	|	|	CD
9937	3575	171	|	|	NNP
9937	3575	172	_	_	NNP
9937	3575	173	Meat	Meat	NNP
9937	3575	174	_	_	NNP
9937	3575	175	:	:	:
9937	3575	176	|	|	NNP
9937	3575	177	|	|	NNP
9937	3575	178	|	|	CD
9937	3575	179	|	|	CD
9937	3575	180	|	|	NNP
9937	3575	181	Beef	Beef	NNP
9937	3575	182	,	,	,
9937	3575	183	round	round	NN
9937	3575	184	,	,	,
9937	3575	185	|	|	NNP
9937	3575	186	|	|	CD
9937	3575	187	|	|	CD
9937	3575	188	|	|	CD
9937	3575	189	|	|	CD
9937	3575	190	medium	medium	JJ
9937	3575	191	fat	fat	NN
9937	3575	192	.......	.......	NN
9937	3575	193	|	|	CD
9937	3575	194	20.3	20.3	CD
9937	3575	195	|	|	CD
9937	3575	196	13.6	13.6	CD
9937	3575	197	|	|	CD
9937	3575	198	895	895	CD
9937	3575	199	|	|	CD
9937	3575	200	368	368	CD
9937	3575	201	|	|	NNS
9937	3575	202	Chicken	Chicken	NNP
9937	3575	203	,	,	,
9937	3575	204	broilers	broiler	NNS
9937	3575	205	..	..	NFP
9937	3575	206	|	|	CD
9937	3575	207	21.5	21.5	CD
9937	3575	208	|	|	CD
9937	3575	209	2.5	2.5	CD
9937	3575	210	|	|	CD
9937	3575	211	492	492	CD
9937	3575	212	|	|	CD
9937	3575	213	390	390	CD
9937	3575	214	|	|	CD
9937	3575	215	Fowl	Fowl	NNP
9937	3575	216	...............	...............	NFP
9937	3575	217	|	|	CD
9937	3575	218	19.3	19.3	CD
9937	3575	219	|	|	CD
9937	3575	220	16.3	16.3	CD
9937	3575	221	|	|	CD
9937	3575	222	1,016	1,016	CD
9937	3575	223	|	|	CD
9937	3575	224	350	350	CD
9937	3575	225	|	|	NNP
9937	3575	226	Lamb	Lamb	NNP
9937	3575	227	,	,	,
9937	3575	228	leg	leg	NN
9937	3575	229	..........	..........	NFP
9937	3575	230	|	|	CD
9937	3575	231	19.2	19.2	CD
9937	3575	232	|	|	CD
9937	3575	233	16.5	16.5	CD
9937	3575	234	|	|	CD
9937	3575	235	870	870	CD
9937	3575	236	|	|	CD
9937	3575	237	348	348	CD
9937	3575	238	|	|	NNP
9937	3575	239	Pork	Pork	NNP
9937	3575	240	chops	chop	NNS
9937	3575	241	.........	.........	NFP
9937	3575	242	|	|	CD
9937	3575	243	16.6	16.6	CD
9937	3575	244	|	|	CD
9937	3575	245	30.1	30.1	CD
9937	3575	246	|	|	CD
9937	3575	247	1,455	1,455	CD
9937	3575	248	|	|	CD
9937	3575	249	301	301	CD
9937	3575	250	|	|	CD
9937	3575	251	----------------------------------------------------------------	----------------------------------------------------------------	SYM
9937	3575	252	12	12	CD
9937	3575	253	.	.	.
9937	3576	1	A	a	DT
9937	3576	2	study	study	NN
9937	3576	3	of	of	IN
9937	3576	4	this	this	DT
9937	3576	5	table	table	NN
9937	3576	6	will	will	MD
9937	3576	7	show	show	VB
9937	3576	8	that	that	DT
9937	3576	9	on	on	IN
9937	3576	10	the	the	DT
9937	3576	11	whole	whole	NN
9937	3576	12	the	the	DT
9937	3576	13	percentage	percentage	NN
9937	3576	14	of	of	IN
9937	3576	15	protein	protein	NN
9937	3576	16	in	in	IN
9937	3576	17	the	the	DT
9937	3576	18	various	various	JJ
9937	3576	19	kinds	kind	NNS
9937	3576	20	of	of	IN
9937	3576	21	fish	fish	NN
9937	3576	22	is	be	VBZ
9937	3576	23	as	as	RB
9937	3576	24	much	much	JJ
9937	3576	25	as	as	IN
9937	3576	26	that	that	DT
9937	3576	27	in	in	IN
9937	3576	28	meat	meat	NN
9937	3576	29	,	,	,
9937	3576	30	while	while	IN
9937	3576	31	in	in	IN
9937	3576	32	a	a	DT
9937	3576	33	few	few	JJ
9937	3576	34	instances	instance	NNS
9937	3576	35	,	,	,
9937	3576	36	it	-PRON-	PRP
9937	3576	37	is	be	VBZ
9937	3576	38	greater	great	JJR
9937	3576	39	.	.	.
9937	3577	1	This	this	DT
9937	3577	2	proves	prove	VBZ
9937	3577	3	that	that	IN
9937	3577	4	so	so	RB
9937	3577	5	far	far	RB
9937	3577	6	as	as	IN
9937	3577	7	the	the	DT
9937	3577	8	quantity	quantity	NN
9937	3577	9	of	of	IN
9937	3577	10	protein	protein	NN
9937	3577	11	is	be	VBZ
9937	3577	12	concerned	concern	VBN
9937	3577	13	,	,	,
9937	3577	14	these	these	DT
9937	3577	15	two	two	CD
9937	3577	16	foods	food	NNS
9937	3577	17	are	be	VBP
9937	3577	18	equally	equally	RB
9937	3577	19	valuable	valuable	JJ
9937	3577	20	in	in	IN
9937	3577	21	their	-PRON-	PRP$
9937	3577	22	tissue	tissue	NN
9937	3577	23	-	-	HYPH
9937	3577	24	forming	forming	NN
9937	3577	25	and	and	CC
9937	3577	26	tissue	tissue	NN
9937	3577	27	-	-	HYPH
9937	3577	28	building	building	NN
9937	3577	29	qualities	quality	NNS
9937	3577	30	.	.	.
9937	3578	1	It	-PRON-	PRP
9937	3578	2	will	will	MD
9937	3578	3	be	be	VB
9937	3578	4	seen	see	VBN
9937	3578	5	also	also	RB
9937	3578	6	that	that	IN
9937	3578	7	the	the	DT
9937	3578	8	percentage	percentage	NN
9937	3578	9	of	of	IN
9937	3578	10	fat	fat	NN
9937	3578	11	in	in	IN
9937	3578	12	fish	fish	NN
9937	3578	13	varies	vary	VBZ
9937	3578	14	greatly	greatly	RB
9937	3578	15	,	,	,
9937	3578	16	some	some	DT
9937	3578	17	varieties	variety	NNS
9937	3578	18	containing	contain	VBG
9937	3578	19	more	more	JJR
9937	3578	20	than	than	IN
9937	3578	21	meat	meat	NN
9937	3578	22	,	,	,
9937	3578	23	but	but	CC
9937	3578	24	most	most	JJS
9937	3578	25	of	of	IN
9937	3578	26	them	-PRON-	PRP
9937	3578	27	containing	contain	VBG
9937	3578	28	less	less	RBR
9937	3578	29	.	.	.
9937	3579	1	Furthermore	furthermore	RB
9937	3579	2	,	,	,
9937	3579	3	the	the	DT
9937	3579	4	total	total	JJ
9937	3579	5	food	food	NN
9937	3579	6	value	value	NN
9937	3579	7	per	per	IN
9937	3579	8	pound	pound	NN
9937	3579	9	,	,	,
9937	3579	10	in	in	IN
9937	3579	11	calories	calorie	NNS
9937	3579	12	,	,	,
9937	3579	13	is	be	VBZ
9937	3579	14	for	for	IN
9937	3579	15	the	the	DT
9937	3579	16	most	most	JJS
9937	3579	17	part	part	NN
9937	3579	18	greater	great	JJR
9937	3579	19	in	in	IN
9937	3579	20	meat	meat	NN
9937	3579	21	than	than	IN
9937	3579	22	in	in	IN
9937	3579	23	fish	fish	NN
9937	3579	24	,	,	,
9937	3579	25	whereas	whereas	IN
9937	3579	26	the	the	DT
9937	3579	27	food	food	NN
9937	3579	28	value	value	NN
9937	3579	29	per	per	IN
9937	3579	30	pound	pound	NN
9937	3579	31	due	due	IN
9937	3579	32	to	to	IN
9937	3579	33	protein	protein	NN
9937	3579	34	is	be	VBZ
9937	3579	35	equivalent	equivalent	JJ
9937	3579	36	in	in	IN
9937	3579	37	most	most	JJS
9937	3579	38	cases	case	NNS
9937	3579	39	,	,	,
9937	3579	40	but	but	CC
9937	3579	41	higher	high	JJR
9937	3579	42	in	in	IN
9937	3579	43	some	some	DT
9937	3579	44	of	of	IN
9937	3579	45	the	the	DT
9937	3579	46	fish	fish	NN
9937	3579	47	than	than	IN
9937	3579	48	in	in	IN
9937	3579	49	the	the	DT
9937	3579	50	meat	meat	NN
9937	3579	51	.	.	.
9937	3580	1	13	13	CD
9937	3580	2	.	.	.
9937	3581	1	It	-PRON-	PRP
9937	3581	2	must	must	MD
9937	3581	3	also	also	RB
9937	3581	4	be	be	VB
9937	3581	5	remembered	remember	VBN
9937	3581	6	that	that	IN
9937	3581	7	the	the	DT
9937	3581	8	drying	drying	NN
9937	3581	9	or	or	CC
9937	3581	10	preserving	preserving	NN
9937	3581	11	of	of	IN
9937	3581	12	fish	fish	NN
9937	3581	13	does	do	VBZ
9937	3581	14	not	not	RB
9937	3581	15	in	in	IN
9937	3581	16	any	any	DT
9937	3581	17	way	way	NN
9937	3581	18	decrease	decrease	VB
9937	3581	19	its	-PRON-	PRP$
9937	3581	20	food	food	NN
9937	3581	21	value	value	NN
9937	3581	22	.	.	.
9937	3582	1	In	in	IN
9937	3582	2	fact	fact	NN
9937	3582	3	,	,	,
9937	3582	4	pound	pound	NN
9937	3582	5	for	for	IN
9937	3582	6	pound	pound	NN
9937	3582	7	,	,	,
9937	3582	8	dried	dry	VBN
9937	3582	9	fish	fish	NN
9937	3582	10	,	,	,
9937	3582	11	both	both	DT
9937	3582	12	smoked	smoke	VBN
9937	3582	13	and	and	CC
9937	3582	14	salt	salt	NN
9937	3582	15	,	,	,
9937	3582	16	contains	contain	VBZ
9937	3582	17	more	more	JJR
9937	3582	18	nutritive	nutritive	JJ
9937	3582	19	value	value	NN
9937	3582	20	than	than	IN
9937	3582	21	fresh	fresh	JJ
9937	3582	22	fish	fish	NN
9937	3582	23	,	,	,
9937	3582	24	because	because	IN
9937	3582	25	the	the	DT
9937	3582	26	water	water	NN
9937	3582	27	,	,	,
9937	3582	28	which	which	WDT
9937	3582	29	decreases	decrease	VBZ
9937	3582	30	the	the	DT
9937	3582	31	food	food	NN
9937	3582	32	value	value	NN
9937	3582	33	of	of	IN
9937	3582	34	fresh	fresh	JJ
9937	3582	35	fish	fish	NN
9937	3582	36	,	,	,
9937	3582	37	is	be	VBZ
9937	3582	38	driven	drive	VBN
9937	3582	39	off	off	RP
9937	3582	40	in	in	IN
9937	3582	41	drying	drying	NN
9937	3582	42	.	.	.
9937	3583	1	However	however	RB
9937	3583	2	,	,	,
9937	3583	3	when	when	WRB
9937	3583	4	prepared	prepare	VBN
9937	3583	5	for	for	IN
9937	3583	6	eating	eat	VBG
9937	3583	7	,	,	,
9937	3583	8	dried	dry	VBN
9937	3583	9	fish	fish	NN
9937	3583	10	in	in	IN
9937	3583	11	all	all	DT
9937	3583	12	probability	probability	NN
9937	3583	13	has	have	VBZ
9937	3583	14	more	more	JJR
9937	3583	15	food	food	NN
9937	3583	16	value	value	NN
9937	3583	17	than	than	IN
9937	3583	18	fresh	fresh	JJ
9937	3583	19	fish	fish	NN
9937	3583	20	,	,	,
9937	3583	21	because	because	IN
9937	3583	22	water	water	NN
9937	3583	23	or	or	CC
9937	3583	24	moisture	moisture	NN
9937	3583	25	of	of	IN
9937	3583	26	some	some	DT
9937	3583	27	sort	sort	NN
9937	3583	28	must	must	MD
9937	3583	29	be	be	VB
9937	3583	30	supplied	supply	VBN
9937	3583	31	in	in	IN
9937	3583	32	its	-PRON-	PRP$
9937	3583	33	preparation	preparation	NN
9937	3583	34	.	.	.
9937	3584	1	14	14	CD
9937	3584	2	.	.	.
9937	3585	1	The	the	DT
9937	3585	2	method	method	NN
9937	3585	3	of	of	IN
9937	3585	4	preparing	prepare	VBG
9937	3585	5	dried	dry	VBN
9937	3585	6	or	or	CC
9937	3585	7	preserved	preserve	VBN
9937	3585	8	fish	fish	NN
9937	3585	9	,	,	,
9937	3585	10	as	as	RB
9937	3585	11	well	well	RB
9937	3585	12	as	as	IN
9937	3585	13	fresh	fresh	JJ
9937	3585	14	fish	fish	NN
9937	3585	15	,	,	,
9937	3585	16	has	have	VBZ
9937	3585	17	much	much	JJ
9937	3585	18	to	to	TO
9937	3585	19	do	do	VB
9937	3585	20	with	with	IN
9937	3585	21	the	the	DT
9937	3585	22	food	food	NN
9937	3585	23	value	value	NN
9937	3585	24	obtained	obtain	VBN
9937	3585	25	from	from	IN
9937	3585	26	it	-PRON-	PRP
9937	3585	27	.	.	.
9937	3586	1	Just	just	RB
9937	3586	2	as	as	IN
9937	3586	3	nutritive	nutritive	JJ
9937	3586	4	value	value	NN
9937	3586	5	is	be	VBZ
9937	3586	6	lost	lose	VBN
9937	3586	7	in	in	IN
9937	3586	8	the	the	DT
9937	3586	9	cooking	cooking	NN
9937	3586	10	of	of	IN
9937	3586	11	meat	meat	NN
9937	3586	12	by	by	IN
9937	3586	13	certain	certain	JJ
9937	3586	14	methods	method	NNS
9937	3586	15	,	,	,
9937	3586	16	so	so	IN
9937	3586	17	it	-PRON-	PRP
9937	3586	18	may	may	MD
9937	3586	19	be	be	VB
9937	3586	20	lost	lose	VBN
9937	3586	21	in	in	IN
9937	3586	22	the	the	DT
9937	3586	23	preparation	preparation	NN
9937	3586	24	of	of	IN
9937	3586	25	fish	fish	NN
9937	3586	26	if	if	IN
9937	3586	27	the	the	DT
9937	3586	28	proper	proper	JJ
9937	3586	29	methods	method	NNS
9937	3586	30	are	be	VBP
9937	3586	31	not	not	RB
9937	3586	32	applied	apply	VBN
9937	3586	33	.	.	.
9937	3587	1	To	to	TO
9937	3587	2	obtain	obtain	VB
9937	3587	3	as	as	RB
9937	3587	4	much	much	JJ
9937	3587	5	food	food	NN
9937	3587	6	value	value	NN
9937	3587	7	from	from	IN
9937	3587	8	fish	fish	NN
9937	3587	9	as	as	IN
9937	3587	10	possible	possible	JJ
9937	3587	11	,	,	,
9937	3587	12	the	the	DT
9937	3587	13	various	various	JJ
9937	3587	14	points	point	NNS
9937	3587	15	that	that	WDT
9937	3587	16	are	be	VBP
9937	3587	17	involved	involve	VBN
9937	3587	18	in	in	IN
9937	3587	19	its	-PRON-	PRP$
9937	3587	20	cookery	cookery	NN
9937	3587	21	must	must	MD
9937	3587	22	be	be	VB
9937	3587	23	thoroughly	thoroughly	RB
9937	3587	24	understood	understand	VBN
9937	3587	25	.	.	.
9937	3588	1	Certain	certain	JJ
9937	3588	2	facts	fact	NNS
9937	3588	3	concerning	concern	VBG
9937	3588	4	the	the	DT
9937	3588	5	buying	buying	NN
9937	3588	6	of	of	IN
9937	3588	7	fish	fish	NN
9937	3588	8	must	must	MD
9937	3588	9	also	also	RB
9937	3588	10	be	be	VB
9937	3588	11	kept	keep	VBN
9937	3588	12	in	in	IN
9937	3588	13	mind	mind	NN
9937	3588	14	.	.	.
9937	3589	1	For	for	IN
9937	3589	2	instance	instance	NN
9937	3589	3	,	,	,
9937	3589	4	in	in	IN
9937	3589	5	canned	can	VBN
9937	3589	6	fish	fish	NN
9937	3589	7	,	,	,
9937	3589	8	almost	almost	RB
9937	3589	9	all	all	PDT
9937	3589	10	the	the	DT
9937	3589	11	bones	bone	NNS
9937	3589	12	,	,	,
9937	3589	13	skin	skin	NN
9937	3589	14	,	,	,
9937	3589	15	and	and	CC
9937	3589	16	other	other	JJ
9937	3589	17	inedible	inedible	JJ
9937	3589	18	parts	part	NNS
9937	3589	19	,	,	,
9937	3589	20	except	except	IN
9937	3589	21	the	the	DT
9937	3589	22	tails	tail	NNS
9937	3589	23	,	,	,
9937	3589	24	heads	head	NNS
9937	3589	25	,	,	,
9937	3589	26	and	and	CC
9937	3589	27	fins	fin	NNS
9937	3589	28	of	of	IN
9937	3589	29	very	very	RB
9937	3589	30	small	small	JJ
9937	3589	31	fish	fish	NN
9937	3589	32	,	,	,
9937	3589	33	have	have	VBP
9937	3589	34	been	be	VBN
9937	3589	35	removed	remove	VBN
9937	3589	36	before	before	IN
9937	3589	37	packing	pack	VBG
9937	3589	38	,	,	,
9937	3589	39	indicating	indicate	VBG
9937	3589	40	that	that	IN
9937	3589	41	practically	practically	RB
9937	3589	42	all	all	PDT
9937	3589	43	the	the	DT
9937	3589	44	material	material	NN
9937	3589	45	purchased	purchase	VBN
9937	3589	46	is	be	VBZ
9937	3589	47	edible	edible	JJ
9937	3589	48	.	.	.
9937	3590	1	In	in	IN
9937	3590	2	the	the	DT
9937	3590	3	case	case	NN
9937	3590	4	of	of	IN
9937	3590	5	fresh	fresh	JJ
9937	3590	6	fish	fish	NN
9937	3590	7	,	,	,
9937	3590	8	a	a	DT
9937	3590	9	large	large	JJ
9937	3590	10	percentage	percentage	NN
9937	3590	11	of	of	IN
9937	3590	12	what	what	WP
9937	3590	13	is	be	VBZ
9937	3590	14	bought	buy	VBN
9937	3590	15	must	must	MD
9937	3590	16	be	be	VB
9937	3590	17	wasted	waste	VBN
9937	3590	18	in	in	IN
9937	3590	19	preparation	preparation	NN
9937	3590	20	and	and	CC
9937	3590	21	in	in	IN
9937	3590	22	eating	eat	VBG
9937	3590	23	,	,	,
9937	3590	24	the	the	DT
9937	3590	25	percentage	percentage	NN
9937	3590	26	of	of	IN
9937	3590	27	waste	waste	NN
9937	3590	28	varying	varying	NN
9937	3590	29	from	from	IN
9937	3590	30	5	5	CD
9937	3590	31	to	to	IN
9937	3590	32	45	45	CD
9937	3590	33	per	per	NN
9937	3590	34	cent	cent	NN
9937	3590	35	.	.	.
9937	3591	1	15	15	CD
9937	3591	2	.	.	.
9937	3592	1	DIGESTIBILITY	DIGESTIBILITY	NNS
9937	3592	2	OF	of	IN
9937	3592	3	FISH.--The	fish.--the	JJ
9937	3592	4	food	food	NN
9937	3592	5	value	value	NN
9937	3592	6	of	of	IN
9937	3592	7	any	any	DT
9937	3592	8	food	food	NN
9937	3592	9	is	be	VBZ
9937	3592	10	an	an	DT
9937	3592	11	important	important	JJ
9937	3592	12	item	item	NN
9937	3592	13	when	when	WRB
9937	3592	14	its	-PRON-	PRP$
9937	3592	15	usefulness	usefulness	NN
9937	3592	16	as	as	IN
9937	3592	17	a	a	DT
9937	3592	18	food	food	NN
9937	3592	19	is	be	VBZ
9937	3592	20	taken	take	VBN
9937	3592	21	into	into	IN
9937	3592	22	account	account	NN
9937	3592	23	,	,	,
9937	3592	24	but	but	CC
9937	3592	25	of	of	IN
9937	3592	26	equal	equal	JJ
9937	3592	27	importance	importance	NN
9937	3592	28	is	be	VBZ
9937	3592	29	the	the	DT
9937	3592	30	manner	manner	NN
9937	3592	31	in	in	IN
9937	3592	32	which	which	WDT
9937	3592	33	the	the	DT
9937	3592	34	body	body	NN
9937	3592	35	uses	use	VBZ
9937	3592	36	the	the	DT
9937	3592	37	food	food	NN
9937	3592	38	;	;	:
9937	3592	39	that	that	RB
9937	3592	40	is	is	RB
9937	3592	41	,	,	,
9937	3592	42	whether	whether	IN
9937	3592	43	it	-PRON-	PRP
9937	3592	44	digests	digest	VBZ
9937	3592	45	the	the	DT
9937	3592	46	food	food	NN
9937	3592	47	with	with	IN
9937	3592	48	ease	ease	NN
9937	3592	49	or	or	CC
9937	3592	50	with	with	IN
9937	3592	51	difficulty	difficulty	NN
9937	3592	52	.	.	.
9937	3593	1	Therefore	therefore	RB
9937	3593	2	,	,	,
9937	3593	3	when	when	WRB
9937	3593	4	the	the	DT
9937	3593	5	value	value	NN
9937	3593	6	of	of	IN
9937	3593	7	fish	fish	NN
9937	3593	8	as	as	IN
9937	3593	9	a	a	DT
9937	3593	10	food	food	NN
9937	3593	11	is	be	VBZ
9937	3593	12	to	to	TO
9937	3593	13	be	be	VB
9937	3593	14	determined	determine	VBN
9937	3593	15	,	,	,
9937	3593	16	its	-PRON-	PRP$
9937	3593	17	digestibility	digestibility	NN
9937	3593	18	must	must	MD
9937	3593	19	receive	receive	VB
9937	3593	20	definite	definite	JJ
9937	3593	21	consideration	consideration	NN
9937	3593	22	.	.	.
9937	3594	1	As	as	IN
9937	3594	2	has	have	VBZ
9937	3594	3	already	already	RB
9937	3594	4	been	be	VBN
9937	3594	5	explained	explain	VBN
9937	3594	6	,	,	,
9937	3594	7	much	much	JJ
9937	3594	8	depends	depend	VBZ
9937	3594	9	on	on	IN
9937	3594	10	the	the	DT
9937	3594	11	cooking	cooking	NN
9937	3594	12	of	of	IN
9937	3594	13	the	the	DT
9937	3594	14	food	food	NN
9937	3594	15	in	in	IN
9937	3594	16	question	question	NN
9937	3594	17	.	.	.
9937	3595	1	On	on	IN
9937	3595	2	the	the	DT
9937	3595	3	whole	whole	JJ
9937	3595	4	,	,	,
9937	3595	5	fish	fish	NN
9937	3595	6	is	be	VBZ
9937	3595	7	found	find	VBN
9937	3595	8	to	to	TO
9937	3595	9	be	be	VB
9937	3595	10	more	more	RBR
9937	3595	11	easily	easily	RB
9937	3595	12	digested	digested	JJ
9937	3595	13	than	than	IN
9937	3595	14	meat	meat	NN
9937	3595	15	,	,	,
9937	3595	16	with	with	IN
9937	3595	17	the	the	DT
9937	3595	18	exception	exception	NN
9937	3595	19	perhaps	perhaps	RB
9937	3595	20	of	of	IN
9937	3595	21	a	a	DT
9937	3595	22	few	few	JJ
9937	3595	23	kinds	kind	NNS
9937	3595	24	or	or	CC
9937	3595	25	certain	certain	JJ
9937	3595	26	cuts	cut	NNS
9937	3595	27	.	.	.
9937	3596	1	That	that	DT
9937	3596	2	physicians	physician	NNS
9937	3596	3	recognize	recognize	VBP
9937	3596	4	this	this	DT
9937	3596	5	characteristic	characteristic	NN
9937	3596	6	is	be	VBZ
9937	3596	7	evidenced	evidence	VBN
9937	3596	8	by	by	IN
9937	3596	9	the	the	DT
9937	3596	10	fact	fact	NN
9937	3596	11	that	that	IN
9937	3596	12	fish	fish	NN
9937	3596	13	is	be	VBZ
9937	3596	14	often	often	RB
9937	3596	15	used	use	VBN
9937	3596	16	in	in	IN
9937	3596	17	the	the	DT
9937	3596	18	feeding	feeding	NN
9937	3596	19	of	of	IN
9937	3596	20	invalids	invalid	NNS
9937	3596	21	or	or	CC
9937	3596	22	sick	sick	JJ
9937	3596	23	people	people	NNS
9937	3596	24	when	when	WRB
9937	3596	25	meat	meat	NN
9937	3596	26	is	be	VBZ
9937	3596	27	not	not	RB
9937	3596	28	permitted	permit	VBN
9937	3596	29	.	.	.
9937	3597	1	16	16	CD
9937	3597	2	.	.	.
9937	3598	1	The	the	DT
9937	3598	2	ease	ease	NN
9937	3598	3	with	with	IN
9937	3598	4	which	which	WDT
9937	3598	5	fish	fish	NN
9937	3598	6	is	be	VBZ
9937	3598	7	digested	digest	VBN
9937	3598	8	is	be	VBZ
9937	3598	9	influenced	influence	VBN
9937	3598	10	largely	largely	RB
9937	3598	11	by	by	IN
9937	3598	12	the	the	DT
9937	3598	13	quantity	quantity	NN
9937	3598	14	of	of	IN
9937	3598	15	fat	fat	NN
9937	3598	16	it	-PRON-	PRP
9937	3598	17	contains	contain	VBZ
9937	3598	18	,	,	,
9937	3598	19	for	for	IN
9937	3598	20	this	this	DT
9937	3598	21	fat	fat	NN
9937	3598	22	,	,	,
9937	3598	23	acting	act	VBG
9937	3598	24	in	in	IN
9937	3598	25	identically	identically	RB
9937	3598	26	the	the	DT
9937	3598	27	same	same	JJ
9937	3598	28	way	way	NN
9937	3598	29	as	as	IN
9937	3598	30	the	the	DT
9937	3598	31	fat	fat	NN
9937	3598	32	of	of	IN
9937	3598	33	meat	meat	NN
9937	3598	34	,	,	,
9937	3598	35	has	have	VBZ
9937	3598	36	the	the	DT
9937	3598	37	effect	effect	NN
9937	3598	38	of	of	IN
9937	3598	39	slowing	slow	VBG
9937	3598	40	the	the	DT
9937	3598	41	digestion	digestion	NN
9937	3598	42	that	that	WDT
9937	3598	43	is	be	VBZ
9937	3598	44	carried	carry	VBN
9937	3598	45	on	on	RP
9937	3598	46	in	in	IN
9937	3598	47	the	the	DT
9937	3598	48	stomach	stomach	NN
9937	3598	49	.	.	.
9937	3599	1	It	-PRON-	PRP
9937	3599	2	follows	follow	VBZ
9937	3599	3	,	,	,
9937	3599	4	then	then	RB
9937	3599	5	,	,	,
9937	3599	6	that	that	IN
9937	3599	7	with	with	IN
9937	3599	8	possibly	possibly	RB
9937	3599	9	one	one	CD
9937	3599	10	or	or	CC
9937	3599	11	two	two	CD
9937	3599	12	exceptions	exception	NNS
9937	3599	13	the	the	DT
9937	3599	14	kinds	kind	NNS
9937	3599	15	of	of	IN
9937	3599	16	fish	fish	NN
9937	3599	17	most	most	RBS
9937	3599	18	easily	easily	RB
9937	3599	19	digested	digest	VBN
9937	3599	20	are	be	VBP
9937	3599	21	those	those	DT
9937	3599	22	which	which	WDT
9937	3599	23	are	be	VBP
9937	3599	24	lean	lean	JJ
9937	3599	25	.	.	.
9937	3600	1	17	17	CD
9937	3600	2	.	.	.
9937	3601	1	In	in	IN
9937	3601	2	addition	addition	NN
9937	3601	3	to	to	IN
9937	3601	4	the	the	DT
9937	3601	5	correct	correct	JJ
9937	3601	6	cooking	cooking	NN
9937	3601	7	of	of	IN
9937	3601	8	fish	fish	NN
9937	3601	9	and	and	CC
9937	3601	10	the	the	DT
9937	3601	11	presence	presence	NN
9937	3601	12	of	of	IN
9937	3601	13	fat	fat	NN
9937	3601	14	,	,	,
9937	3601	15	a	a	DT
9937	3601	16	factor	factor	NN
9937	3601	17	that	that	WDT
9937	3601	18	largely	largely	RB
9937	3601	19	influences	influence	VBZ
9937	3601	20	the	the	DT
9937	3601	21	digestibility	digestibility	NN
9937	3601	22	of	of	IN
9937	3601	23	this	this	DT
9937	3601	24	food	food	NN
9937	3601	25	is	be	VBZ
9937	3601	26	the	the	DT
9937	3601	27	length	length	NN
9937	3601	28	of	of	IN
9937	3601	29	the	the	DT
9937	3601	30	fibers	fiber	NNS
9937	3601	31	of	of	IN
9937	3601	32	the	the	DT
9937	3601	33	flesh	flesh	NN
9937	3601	34	.	.	.
9937	3602	1	It	-PRON-	PRP
9937	3602	2	will	will	MD
9937	3602	3	be	be	VB
9937	3602	4	remembered	remember	VBN
9937	3602	5	that	that	IN
9937	3602	6	the	the	DT
9937	3602	7	parts	part	NNS
9937	3602	8	of	of	IN
9937	3602	9	an	an	DT
9937	3602	10	animal	animal	NN
9937	3602	11	having	have	VBG
9937	3602	12	long	long	JJ
9937	3602	13	fibers	fiber	NNS
9937	3602	14	are	be	VBP
9937	3602	15	tougher	tough	JJR
9937	3602	16	and	and	CC
9937	3602	17	less	less	RBR
9937	3602	18	easily	easily	RB
9937	3602	19	digested	digested	JJ
9937	3602	20	than	than	IN
9937	3602	21	those	those	DT
9937	3602	22	having	have	VBG
9937	3602	23	short	short	JJ
9937	3602	24	fibers	fiber	NNS
9937	3602	25	.	.	.
9937	3603	1	This	this	DT
9937	3603	2	applies	apply	VBZ
9937	3603	3	with	with	IN
9937	3603	4	equal	equal	JJ
9937	3603	5	force	force	NN
9937	3603	6	in	in	IN
9937	3603	7	the	the	DT
9937	3603	8	case	case	NN
9937	3603	9	of	of	IN
9937	3603	10	fish	fish	NN
9937	3603	11	.	.	.
9937	3604	1	Its	-PRON-	PRP$
9937	3604	2	truth	truth	NN
9937	3604	3	is	be	VBZ
9937	3604	4	evident	evident	JJ
9937	3604	5	when	when	WRB
9937	3604	6	it	-PRON-	PRP
9937	3604	7	is	be	VBZ
9937	3604	8	known	know	VBN
9937	3604	9	that	that	DT
9937	3604	10	cod	cod	NN
9937	3604	11	,	,	,
9937	3604	12	a	a	DT
9937	3604	13	lean	lean	JJ
9937	3604	14	fish	fish	NN
9937	3604	15	,	,	,
9937	3604	16	is	be	VBZ
9937	3604	17	digested	digest	VBN
9937	3604	18	with	with	IN
9937	3604	19	greater	great	JJR
9937	3604	20	difficulty	difficulty	NN
9937	3604	21	than	than	IN
9937	3604	22	some	some	DT
9937	3604	23	of	of	IN
9937	3604	24	the	the	DT
9937	3604	25	fat	fat	JJ
9937	3604	26	fish	fish	NN
9937	3604	27	because	because	IN
9937	3604	28	of	of	IN
9937	3604	29	the	the	DT
9937	3604	30	length	length	NN
9937	3604	31	and	and	CC
9937	3604	32	toughness	toughness	NN
9937	3604	33	of	of	IN
9937	3604	34	its	-PRON-	PRP$
9937	3604	35	fibers	fiber	NNS
9937	3604	36	.	.	.
9937	3605	1	This	this	DT
9937	3605	2	,	,	,
9937	3605	3	however	however	RB
9937	3605	4	,	,	,
9937	3605	5	is	be	VBZ
9937	3605	6	comparative	comparative	JJ
9937	3605	7	,	,	,
9937	3605	8	and	and	CC
9937	3605	9	it	-PRON-	PRP
9937	3605	10	must	must	MD
9937	3605	11	not	not	RB
9937	3605	12	be	be	VB
9937	3605	13	thought	think	VBN
9937	3605	14	that	that	IN
9937	3605	15	fish	fish	NN
9937	3605	16	on	on	IN
9937	3605	17	the	the	DT
9937	3605	18	whole	whole	NN
9937	3605	19	is	be	VBZ
9937	3605	20	digested	digest	VBN
9937	3605	21	with	with	IN
9937	3605	22	difficulty	difficulty	NN
9937	3605	23	.	.	.
9937	3606	1	18	18	CD
9937	3606	2	.	.	.
9937	3607	1	Another	another	DT
9937	3607	2	factor	factor	NN
9937	3607	3	that	that	WDT
9937	3607	4	influences	influence	VBZ
9937	3607	5	the	the	DT
9937	3607	6	digestibility	digestibility	NN
9937	3607	7	of	of	IN
9937	3607	8	fish	fish	NN
9937	3607	9	is	be	VBZ
9937	3607	10	the	the	DT
9937	3607	11	salting	salting	NN
9937	3607	12	of	of	IN
9937	3607	13	it	-PRON-	PRP
9937	3607	14	.	.	.
9937	3608	1	Whether	whether	IN
9937	3608	2	fish	fish	NN
9937	3608	3	is	be	VBZ
9937	3608	4	salted	salt	VBN
9937	3608	5	dry	dry	JJ
9937	3608	6	or	or	CC
9937	3608	7	in	in	IN
9937	3608	8	brine	brine	NN
9937	3608	9	,	,	,
9937	3608	10	the	the	DT
9937	3608	11	salt	salt	NN
9937	3608	12	hardens	harden	VBZ
9937	3608	13	the	the	DT
9937	3608	14	fibers	fiber	NNS
9937	3608	15	and	and	CC
9937	3608	16	tissues	tissue	NNS
9937	3608	17	.	.	.
9937	3609	1	While	while	IN
9937	3609	2	the	the	DT
9937	3609	3	salt	salt	NN
9937	3609	4	acts	act	VBZ
9937	3609	5	as	as	IN
9937	3609	6	a	a	DT
9937	3609	7	preservative	preservative	NN
9937	3609	8	in	in	IN
9937	3609	9	causing	cause	VBG
9937	3609	10	this	this	DT
9937	3609	11	hardening	hardening	NN
9937	3609	12	,	,	,
9937	3609	13	it	-PRON-	PRP
9937	3609	14	,	,	,
9937	3609	15	at	at	IN
9937	3609	16	the	the	DT
9937	3609	17	same	same	JJ
9937	3609	18	time	time	NN
9937	3609	19	,	,	,
9937	3609	20	makes	make	VBZ
9937	3609	21	the	the	DT
9937	3609	22	fish	fish	NN
9937	3609	23	preserved	preserve	VBN
9937	3609	24	in	in	IN
9937	3609	25	this	this	DT
9937	3609	26	manner	manner	NN
9937	3609	27	a	a	DT
9937	3609	28	little	little	RB
9937	3609	29	more	more	RBR
9937	3609	30	difficult	difficult	JJ
9937	3609	31	to	to	TO
9937	3609	32	digest	digest	VB
9937	3609	33	.	.	.
9937	3610	1	This	this	DT
9937	3610	2	slight	slight	JJ
9937	3610	3	difference	difference	NN
9937	3610	4	need	nee	MD
9937	3610	5	scarcely	scarcely	RB
9937	3610	6	be	be	VB
9937	3610	7	considered	consider	VBN
9937	3610	8	so	so	RB
9937	3610	9	far	far	RB
9937	3610	10	as	as	IN
9937	3610	11	the	the	DT
9937	3610	12	normal	normal	JJ
9937	3610	13	adult	adult	NN
9937	3610	14	is	be	VBZ
9937	3610	15	concerned	concern	VBN
9937	3610	16	,	,	,
9937	3610	17	but	but	CC
9937	3610	18	in	in	IN
9937	3610	19	case	case	NN
9937	3610	20	of	of	IN
9937	3610	21	children	child	NNS
9937	3610	22	or	or	CC
9937	3610	23	persons	person	NNS
9937	3610	24	whose	whose	WP$
9937	3610	25	digestion	digestion	NN
9937	3610	26	is	be	VBZ
9937	3610	27	not	not	RB
9937	3610	28	entirely	entirely	RB
9937	3610	29	normal	normal	JJ
9937	3610	30	its	-PRON-	PRP$
9937	3610	31	effect	effect	NN
9937	3610	32	is	be	VBZ
9937	3610	33	likely	likely	JJ
9937	3610	34	to	to	TO
9937	3610	35	be	be	VB
9937	3610	36	felt	feel	VBN
9937	3610	37	.	.	.
9937	3611	1	PURCHASE	PURCHASE	NNP
9937	3611	2	AND	and	CC
9937	3611	3	CARE	care	NN
9937	3611	4	OF	of	IN
9937	3611	5	FISH	fish	NN
9937	3611	6	TABLE	TABLE	NNS
9937	3611	7	II	ii	CD
9937	3611	8	NAMES	names	NN
9937	3611	9	,	,	,
9937	3611	10	SEASONS	seasons	NN
9937	3611	11	,	,	,
9937	3611	12	AND	and	CC
9937	3611	13	USES	use	NNS
9937	3611	14	OF	of	IN
9937	3611	15	FRESH	fresh	JJ
9937	3611	16	FISH	fish	NN
9937	3611	17	NAME	name	NN
9937	3611	18	OF	of	IN
9937	3611	19	FISH	FISH	NNS
9937	3611	20	SEASON	season	VBP
9937	3611	21	METHOD	method	NN
9937	3611	22	OF	of	IN
9937	3611	23	COOKERY	COOKERY	NNP
9937	3611	24	Bass	Bass	NNP
9937	3611	25	,	,	,
9937	3611	26	black	black	JJ
9937	3611	27	.......	.......	.
9937	3611	28	All	all	PDT
9937	3611	29	the	the	DT
9937	3611	30	year	year	NN
9937	3611	31	...........	...........	.
9937	3611	32	Fried	fry	VBN
9937	3611	33	,	,	,
9937	3611	34	baked	bake	VBD
9937	3611	35	Bass	Bass	NNP
9937	3611	36	,	,	,
9937	3611	37	sea	sea	NN
9937	3611	38	.........	.........	.
9937	3611	39	All	all	PDT
9937	3611	40	the	the	DT
9937	3611	41	year	year	NN
9937	3611	42	...........	...........	.
9937	3612	1	Baked	Baked	NNP
9937	3612	2	,	,	,
9937	3612	3	broiled	broil	VBN
9937	3612	4	,	,	,
9937	3612	5	fried	fry	VBN
9937	3612	6	Bass	Bass	NNP
9937	3612	7	,	,	,
9937	3612	8	striped	stripe	VBD
9937	3612	9	.....	.....	.
9937	3612	10	All	all	PDT
9937	3612	11	the	the	DT
9937	3612	12	year	year	NN
9937	3612	13	...........	...........	.
9937	3613	1	Baked	Baked	NNP
9937	3613	2	,	,	,
9937	3613	3	broiled	broil	VBN
9937	3613	4	,	,	,
9937	3613	5	fried	fry	VBN
9937	3613	6	Bass	Bass	NNP
9937	3613	7	,	,	,
9937	3613	8	lake	lake	NN
9937	3613	9	........	........	.
9937	3613	10	June	June	NNP
9937	3613	11	1	1	CD
9937	3613	12	to	to	IN
9937	3613	13	January	January	NNP
9937	3613	14	1	1	CD
9937	3613	15	....	....	.
9937	3614	1	Baked	Baked	NNP
9937	3614	2	,	,	,
9937	3614	3	broiled	broil	VBN
9937	3614	4	,	,	,
9937	3614	5	fried	fry	VBN
9937	3614	6	Bluefish	Bluefish	NNP
9937	3614	7	..........	..........	.
9937	3614	8	May	May	NNP
9937	3614	9	1	1	CD
9937	3614	10	to	to	IN
9937	3614	11	November	November	NNP
9937	3614	12	1	1	CD
9937	3614	13	....	....	.
9937	3615	1	Baked	Baked	NNP
9937	3615	2	,	,	,
9937	3615	3	broiled	broil	VBD
9937	3615	4	Butterfish	Butterfish	NNP
9937	3615	5	........	........	.
9937	3615	6	October	October	NNP
9937	3615	7	1	1	CD
9937	3615	8	to	to	IN
9937	3615	9	May	May	NNP
9937	3615	10	1	1	CD
9937	3615	11	.....	.....	.
9937	3615	12	Fried	fry	VBN
9937	3615	13	,	,	,
9937	3615	14	sautéd	sautéd	NN
9937	3615	15	Carp	Carp	NNP
9937	3615	16	..............	..............	NFP
9937	3615	17	July	July	NNP
9937	3615	18	1	1	CD
9937	3615	19	to	to	IN
9937	3615	20	November	November	NNP
9937	3615	21	1	1	CD
9937	3615	22	...	...	.
9937	3616	1	Baked	Baked	NNP
9937	3616	2	,	,	,
9937	3616	3	broiled	broil	VBN
9937	3616	4	,	,	,
9937	3616	5	fried	fry	VBN
9937	3616	6	Catfish	Catfish	NNP
9937	3616	7	...........	...........	NFP
9937	3616	8	All	all	PDT
9937	3616	9	the	the	DT
9937	3616	10	year	year	NN
9937	3616	11	...........	...........	.
9937	3616	12	Fried	fry	VBN
9937	3616	13	,	,	,
9937	3616	14	sautéd	sautéd	NN
9937	3616	15	Codfish	Codfish	NNP
9937	3616	16	...........	...........	.
9937	3616	17	All	all	PDT
9937	3616	18	the	the	DT
9937	3616	19	year	year	NN
9937	3616	20	...........	...........	.
9937	3616	21	Boiled	boil	VBN
9937	3616	22	,	,	,
9937	3616	23	fried	fried	JJ
9937	3616	24	,	,	,
9937	3616	25	sautéd	sautéd	NN
9937	3616	26	,	,	,
9937	3616	27	baked	bake	VBD
9937	3616	28	,	,	,
9937	3616	29	broiled	broil	VBN
9937	3616	30	Eels	Eels	NNP
9937	3616	31	..............	..............	.
9937	3616	32	All	all	PDT
9937	3616	33	the	the	DT
9937	3616	34	year	year	NN
9937	3616	35	...........	...........	.
9937	3616	36	Fried	fry	VBN
9937	3616	37	,	,	,
9937	3616	38	boiled	boil	VBD
9937	3616	39	,	,	,
9937	3616	40	baked	bake	VBN
9937	3616	41	Flounder	Flounder	NNP
9937	3616	42	..........	..........	.
9937	3616	43	All	all	PDT
9937	3616	44	the	the	DT
9937	3616	45	year	year	NN
9937	3616	46	...........	...........	.
9937	3616	47	Sautéd	Sautéd	NNP
9937	3616	48	,	,	,
9937	3616	49	fried	fry	VBN
9937	3616	50	,	,	,
9937	3616	51	baked	bake	VBD
9937	3616	52	Haddock	Haddock	NNP
9937	3616	53	...........	...........	.
9937	3616	54	All	all	PDT
9937	3616	55	the	the	DT
9937	3616	56	year	year	NN
9937	3616	57	...........	...........	.
9937	3617	1	Steamed	Steamed	NNP
9937	3617	2	,	,	,
9937	3617	3	boiled	boil	VBD
9937	3617	4	,	,	,
9937	3617	5	fried	fried	NNP
9937	3617	6	Halibut	Halibut	NNP
9937	3617	7	...........	...........	.
9937	3617	8	All	all	PDT
9937	3617	9	the	the	DT
9937	3617	10	year	year	NN
9937	3617	11	...........	...........	.
9937	3617	12	Boiled	boil	VBN
9937	3617	13	,	,	,
9937	3617	14	fried	fry	VBN
9937	3617	15	,	,	,
9937	3617	16	creamed	cream	VBD
9937	3617	17	Herring	Herring	NNP
9937	3617	18	...........	...........	NFP
9937	3617	19	October	October	NNP
9937	3617	20	1	1	CD
9937	3617	21	to	to	IN
9937	3617	22	May	May	NNP
9937	3617	23	1	1	CD
9937	3617	24	.....	.....	.
9937	3617	25	Sautéd	sautéd	NN
9937	3617	26	,	,	,
9937	3617	27	fried	fry	VBN
9937	3617	28	,	,	,
9937	3617	29	broiled	broil	VBN
9937	3617	30	Kingfish	Kingfish	NNP
9937	3617	31	..........	..........	.
9937	3617	32	May	May	NNP
9937	3617	33	1	1	CD
9937	3617	34	to	to	IN
9937	3617	35	November	November	NNP
9937	3617	36	1	1	CD
9937	3617	37	....	....	SYM
9937	3617	38	Boiled	boil	VBN
9937	3617	39	,	,	,
9937	3617	40	steamed	steamed	JJ
9937	3617	41	,	,	,
9937	3617	42	baked	bake	VBD
9937	3617	43	Mackerel	Mackerel	NNP
9937	3617	44	..........	..........	.
9937	3617	45	April	April	NNP
9937	3617	46	1	1	CD
9937	3617	47	to	to	IN
9937	3617	48	October	October	NNP
9937	3617	49	1	1	CD
9937	3617	50	...	...	.
9937	3618	1	Baked	Baked	NNP
9937	3618	2	,	,	,
9937	3618	3	broiled	broil	VBN
9937	3618	4	,	,	,
9937	3618	5	boiled	boil	VBN
9937	3618	6	,	,	,
9937	3618	7	fried	fried	NNP
9937	3618	8	Perch	Perch	NNP
9937	3618	9	,	,	,
9937	3618	10	fresh	fresh	JJ
9937	3618	11	......	......	.
9937	3618	12	September	September	NNP
9937	3618	13	1	1	CD
9937	3618	14	to	to	IN
9937	3618	15	June	June	NNP
9937	3618	16	1	1	CD
9937	3618	17	..	..	.
9937	3618	18	Fried	fry	VBN
9937	3618	19	,	,	,
9937	3618	20	broiled	broil	VBN
9937	3618	21	water	water	NN
9937	3618	22	Pike	Pike	NNP
9937	3618	23	,	,	,
9937	3618	24	or	or	CC
9937	3618	25	..........	..........	NFP
9937	3618	26	June	June	NNP
9937	3618	27	1	1	CD
9937	3618	28	to	to	IN
9937	3618	29	January	January	NNP
9937	3618	30	1	1	CD
9937	3618	31	....	....	.
9937	3618	32	Fried	fry	VBN
9937	3618	33	,	,	,
9937	3618	34	broiled	broil	VBN
9937	3618	35	,	,	,
9937	3618	36	baked	baked	JJ
9937	3618	37	pickerel	pickerel	NN
9937	3618	38	,	,	,
9937	3618	39	fresh	fresh	JJ
9937	3618	40	water	water	NN
9937	3618	41	Porgies	porgy	NNS
9937	3618	42	,	,	,
9937	3618	43	salt	salt	NN
9937	3618	44	.....	.....	.
9937	3618	45	June	June	NNP
9937	3618	46	15	15	CD
9937	3618	47	to	to	IN
9937	3618	48	October	October	NNP
9937	3618	49	15	15	CD
9937	3618	50	..	..	.
9937	3618	51	Fried	fry	VBN
9937	3618	52	,	,	,
9937	3618	53	sautéd	sautéd	NN
9937	3618	54	water	water	NN
9937	3618	55	Red	red	JJ
9937	3618	56	snapper	snapper	NN
9937	3618	57	.......	.......	.
9937	3618	58	October	October	NNP
9937	3618	59	1	1	CD
9937	3618	60	to	to	IN
9937	3618	61	April	April	NNP
9937	3618	62	1	1	CD
9937	3618	63	...	...	:
9937	3618	64	Boiled	boil	VBN
9937	3618	65	,	,	,
9937	3618	66	steamed	steamed	JJ
9937	3618	67	Salmon	Salmon	NNP
9937	3618	68	,	,	,
9937	3618	69	Kennebec	Kennebec	NNP
9937	3618	70	..	..	.
9937	3618	71	June	June	NNP
9937	3618	72	1	1	CD
9937	3618	73	to	to	IN
9937	3618	74	October	October	NNP
9937	3618	75	1	1	CD
9937	3618	76	....	....	SYM
9937	3618	77	Broiled	broil	VBN
9937	3618	78	,	,	,
9937	3618	79	baked	bake	VBD
9937	3618	80	,	,	,
9937	3618	81	boiled	boil	VBN
9937	3618	82	Salmon	Salmon	NNP
9937	3618	83	,	,	,
9937	3618	84	Oregon	Oregon	NNP
9937	3618	85	....	....	.
9937	3618	86	October	October	NNP
9937	3618	87	1	1	CD
9937	3618	88	to	to	IN
9937	3618	89	June	June	NNP
9937	3618	90	1	1	CD
9937	3618	91	....	....	SYM
9937	3618	92	Broiled	broil	VBN
9937	3618	93	,	,	,
9937	3618	94	baked	bake	VBD
9937	3618	95	,	,	,
9937	3618	96	boiled	boil	VBD
9937	3618	97	Shad	Shad	NNP
9937	3618	98	..............	..............	.
9937	3618	99	January	January	NNP
9937	3618	100	1	1	CD
9937	3618	101	to	to	IN
9937	3618	102	June	June	NNP
9937	3618	103	1	1	CD
9937	3618	104	....	....	.
9937	3619	1	Baked	Baked	NNP
9937	3619	2	,	,	,
9937	3619	3	broiled	broil	VBN
9937	3619	4	,	,	,
9937	3619	5	fried	fried	NNP
9937	3619	6	Shad	Shad	NNP
9937	3619	7	roe	roe	NN
9937	3619	8	..........	..........	NFP
9937	3619	9	January	January	NNP
9937	3619	10	1	1	CD
9937	3619	11	to	to	IN
9937	3619	12	June	June	NNP
9937	3619	13	1	1	CD
9937	3619	14	....	....	SYM
9937	3619	15	Broiled	broil	VBN
9937	3619	16	,	,	,
9937	3619	17	fried	fry	VBN
9937	3619	18	Sheepshead	Sheepshead	NNP
9937	3619	19	........	........	NFP
9937	3619	20	June	June	NNP
9937	3619	21	1	1	CD
9937	3619	22	to	to	IN
9937	3619	23	September	September	NNP
9937	3619	24	15	15	CD
9937	3619	25	.	.	.
9937	3620	1	Boiled	boil	VBN
9937	3620	2	,	,	,
9937	3620	3	fried	fry	VBN
9937	3620	4	Smelts	Smelts	NNPS
9937	3620	5	............	............	.
9937	3620	6	August	August	NNP
9937	3620	7	15	15	CD
9937	3620	8	to	to	IN
9937	3620	9	April	April	NNP
9937	3620	10	15	15	CD
9937	3620	11	..	..	.
9937	3620	12	Fried	fry	VBN
9937	3620	13	,	,	,
9937	3620	14	sautéd	sautéd	NN
9937	3620	15	Sole	Sole	NNP
9937	3620	16	,	,	,
9937	3620	17	English	English	NNP
9937	3620	18	.....	.....	NFP
9937	3620	19	November	November	NNP
9937	3620	20	1	1	CD
9937	3620	21	to	to	IN
9937	3620	22	May	May	NNP
9937	3620	23	1	1	CD
9937	3620	24	....	....	.
9937	3621	1	Baked	Baked	NNP
9937	3621	2	,	,	,
9937	3621	3	broiled	broil	VBN
9937	3621	4	,	,	,
9937	3621	5	fried	fry	VBN
9937	3621	6	Sunfish	Sunfish	NNP
9937	3621	7	...........	...........	.
9937	3621	8	May	May	NNP
9937	3621	9	1	1	CD
9937	3621	10	to	to	IN
9937	3621	11	December	December	NNP
9937	3621	12	1	1	CD
9937	3621	13	....	....	.
9937	3621	14	Fried	fry	VBN
9937	3621	15	,	,	,
9937	3621	16	sautéd	sautéd	NN
9937	3621	17	Trout	Trout	NNP
9937	3621	18	,	,	,
9937	3621	19	fresh	fresh	JJ
9937	3621	20	......	......	.
9937	3621	21	April	April	NNP
9937	3621	22	1	1	CD
9937	3621	23	to	to	IN
9937	3621	24	September	September	NNP
9937	3621	25	1	1	CD
9937	3621	26	.	.	.
9937	3622	1	Baked	Baked	NNP
9937	3622	2	,	,	,
9937	3622	3	broiled	broil	VBN
9937	3622	4	,	,	,
9937	3622	5	fried	fried	JJ
9937	3622	6	,	,	,
9937	3622	7	water	water	NN
9937	3622	8	boiled	boil	VBN
9937	3622	9	,	,	,
9937	3622	10	sautéd	sautéd	NN
9937	3622	11	Weakfish	Weakfish	NNP
9937	3622	12	,	,	,
9937	3622	13	or	or	CC
9937	3622	14	......	......	NFP
9937	3622	15	May	May	NNP
9937	3622	16	15	15	CD
9937	3622	17	to	to	IN
9937	3622	18	October	October	NNP
9937	3622	19	15	15	CD
9937	3622	20	...	...	.
9937	3623	1	Baked	Baked	NNP
9937	3623	2	,	,	,
9937	3623	3	broiled	broil	VBD
9937	3623	4	sea	sea	NN
9937	3623	5	trout	trout	NN
9937	3623	6	Whitebait	Whitebait	NNP
9937	3623	7	.........	.........	.
9937	3623	8	May	May	NNP
9937	3623	9	1	1	CD
9937	3623	10	to	to	IN
9937	3623	11	April	April	NNP
9937	3623	12	1	1	CD
9937	3623	13	.......	.......	.
9937	3623	14	Fried	fry	VBN
9937	3623	15	,	,	,
9937	3623	16	sautéd	sautéd	NN
9937	3623	17	Whitefish	Whitefish	NNP
9937	3623	18	,	,	,
9937	3623	19	........	........	.
9937	3623	20	November	November	NNP
9937	3623	21	1	1	CD
9937	3623	22	to	to	IN
9937	3623	23	March	March	NNP
9937	3623	24	1	1	CD
9937	3623	25	..	..	.
9937	3624	1	Baked	Baked	NNP
9937	3624	2	,	,	,
9937	3624	3	fried	fried	JJ
9937	3624	4	,	,	,
9937	3624	5	sautéd	sautéd	NN
9937	3624	6	,	,	,
9937	3624	7	fresh	fresh	JJ
9937	3624	8	water	water	NN
9937	3624	9	broiled	broil	VBD
9937	3624	10	19	19	CD
9937	3624	11	.	.	.
9937	3625	1	PURCHASE	PURCHASE	NNP
9937	3625	2	OF	of	IN
9937	3625	3	FISH.--The	fish.--the	JJ
9937	3625	4	housewife	housewife	NN
9937	3625	5	has	have	VBZ
9937	3625	6	much	much	JJ
9937	3625	7	to	to	TO
9937	3625	8	do	do	VB
9937	3625	9	with	with	IN
9937	3625	10	the	the	DT
9937	3625	11	market	market	NN
9937	3625	12	price	price	NN
9937	3625	13	of	of	IN
9937	3625	14	fish	fish	NN
9937	3625	15	and	and	CC
9937	3625	16	the	the	DT
9937	3625	17	varieties	variety	NNS
9937	3625	18	that	that	WDT
9937	3625	19	are	be	VBP
9937	3625	20	offered	offer	VBN
9937	3625	21	for	for	IN
9937	3625	22	sale	sale	NN
9937	3625	23	,	,	,
9937	3625	24	for	for	IN
9937	3625	25	these	these	DT
9937	3625	26	are	be	VBP
9937	3625	27	governed	govern	VBN
9937	3625	28	by	by	IN
9937	3625	29	the	the	DT
9937	3625	30	demand	demand	NN
9937	3625	31	created	create	VBN
9937	3625	32	by	by	IN
9937	3625	33	her	-PRON-	PRP
9937	3625	34	.	.	.
9937	3626	1	The	the	DT
9937	3626	2	fisherman	fisherman	NN
9937	3626	3	's	's	POS
9937	3626	4	catch	catch	NN
9937	3626	5	depends	depend	VBZ
9937	3626	6	on	on	IN
9937	3626	7	weather	weather	NN
9937	3626	8	conditions	condition	NNS
9937	3626	9	,	,	,
9937	3626	10	the	the	DT
9937	3626	11	season	season	NN
9937	3626	12	,	,	,
9937	3626	13	and	and	CC
9937	3626	14	other	other	JJ
9937	3626	15	uncertain	uncertain	JJ
9937	3626	16	factors	factor	NNS
9937	3626	17	.	.	.
9937	3627	1	If	if	IN
9937	3627	2	the	the	DT
9937	3627	3	kinds	kind	NNS
9937	3627	4	of	of	IN
9937	3627	5	fish	fish	NN
9937	3627	6	he	-PRON-	PRP
9937	3627	7	secures	secure	NNS
9937	3627	8	are	be	VBP
9937	3627	9	not	not	RB
9937	3627	10	what	what	WP
9937	3627	11	the	the	DT
9937	3627	12	housewife	housewife	NN
9937	3627	13	demands	demand	VBZ
9937	3627	14	,	,	,
9937	3627	15	they	-PRON-	PRP
9937	3627	16	either	either	CC
9937	3627	17	will	will	MD
9937	3627	18	not	not	RB
9937	3627	19	be	be	VB
9937	3627	20	sent	send	VBN
9937	3627	21	to	to	IN
9937	3627	22	market	market	NN
9937	3627	23	or	or	CC
9937	3627	24	will	will	MD
9937	3627	25	go	go	VB
9937	3627	26	begging	beg	VBG
9937	3627	27	on	on	IN
9937	3627	28	the	the	DT
9937	3627	29	market	market	NN
9937	3627	30	for	for	IN
9937	3627	31	want	want	NN
9937	3627	32	of	of	IN
9937	3627	33	purchasers	purchaser	NNS
9937	3627	34	.	.	.
9937	3628	1	Such	such	PDT
9937	3628	2	a	a	DT
9937	3628	3	state	state	NN
9937	3628	4	of	of	IN
9937	3628	5	affairs	affair	NNS
9937	3628	6	should	should	MD
9937	3628	7	not	not	RB
9937	3628	8	exist	exist	VB
9937	3628	9	,	,	,
9937	3628	10	and	and	CC
9937	3628	11	it	-PRON-	PRP
9937	3628	12	would	would	MD
9937	3628	13	not	not	RB
9937	3628	14	if	if	IN
9937	3628	15	every	every	DT
9937	3628	16	housewife	housewife	NN
9937	3628	17	were	be	VBD
9937	3628	18	to	to	TO
9937	3628	19	buy	buy	VB
9937	3628	20	the	the	DT
9937	3628	21	kind	kind	NN
9937	3628	22	of	of	IN
9937	3628	23	fish	fish	NN
9937	3628	24	that	that	WDT
9937	3628	25	is	be	VBZ
9937	3628	26	plentiful	plentiful	JJ
9937	3628	27	in	in	IN
9937	3628	28	her	-PRON-	PRP$
9937	3628	29	home	home	NN
9937	3628	30	market	market	NN
9937	3628	31	.	.	.
9937	3629	1	So	so	IN
9937	3629	2	that	that	IN
9937	3629	3	she	-PRON-	PRP
9937	3629	4	may	may	MD
9937	3629	5	become	become	VB
9937	3629	6	familiar	familiar	JJ
9937	3629	7	with	with	IN
9937	3629	8	the	the	DT
9937	3629	9	varieties	variety	NNS
9937	3629	10	that	that	WDT
9937	3629	11	the	the	DT
9937	3629	12	market	market	NN
9937	3629	13	affords	afford	VBZ
9937	3629	14	,	,	,
9937	3629	15	she	-PRON-	PRP
9937	3629	16	should	should	MD
9937	3629	17	carefully	carefully	RB
9937	3629	18	study	study	VB
9937	3629	19	Tables	Tables	NNP
9937	3629	20	II	II	NNP
9937	3629	21	and	and	CC
9937	3629	22	III	III	NNP
9937	3629	23	,	,	,
9937	3629	24	which	which	WDT
9937	3629	25	give	give	VBP
9937	3629	26	the	the	DT
9937	3629	27	names	name	NNS
9937	3629	28	,	,	,
9937	3629	29	seasons	season	NNS
9937	3629	30	,	,	,
9937	3629	31	and	and	CC
9937	3629	32	uses	use	NNS
9937	3629	33	of	of	IN
9937	3629	34	both	both	CC
9937	3629	35	fresh	fresh	JJ
9937	3629	36	fish	fish	NN
9937	3629	37	and	and	CC
9937	3629	38	salt	salt	NN
9937	3629	39	and	and	CC
9937	3629	40	smoked	smoke	VBN
9937	3629	41	fish	fish	NN
9937	3629	42	.	.	.
9937	3630	1	With	with	IN
9937	3630	2	the	the	DT
9937	3630	3	information	information	NN
9937	3630	4	given	give	VBN
9937	3630	5	in	in	IN
9937	3630	6	these	these	DT
9937	3630	7	tables	table	NNS
9937	3630	8	well	well	RB
9937	3630	9	in	in	IN
9937	3630	10	mind	mind	NN
9937	3630	11	,	,	,
9937	3630	12	she	-PRON-	PRP
9937	3630	13	will	will	MD
9937	3630	14	be	be	VB
9937	3630	15	able	able	JJ
9937	3630	16	not	not	RB
9937	3630	17	only	only	RB
9937	3630	18	to	to	TO
9937	3630	19	select	select	VB
9937	3630	20	the	the	DT
9937	3630	21	kind	kind	NN
9937	3630	22	she	-PRON-	PRP
9937	3630	23	wants	want	VBZ
9937	3630	24	,	,	,
9937	3630	25	but	but	CC
9937	3630	26	to	to	TO
9937	3630	27	cooperate	cooperate	VB
9937	3630	28	better	well	RBR
9937	3630	29	with	with	IN
9937	3630	30	dealers	dealer	NNS
9937	3630	31	.	.	.
9937	3631	1	TABLE	TABLE	NNP
9937	3631	2	III	iii	CD
9937	3631	3	NAMES	names	NN
9937	3631	4	,	,	,
9937	3631	5	SEASONS	seasons	NN
9937	3631	6	,	,	,
9937	3631	7	AND	and	CC
9937	3631	8	USES	use	NNS
9937	3631	9	OF	of	IN
9937	3631	10	SALT	SALT	NNS
9937	3631	11	AND	and	CC
9937	3631	12	SMOKED	SMOKED	NNP
9937	3631	13	FISH	fish	NN
9937	3631	14	NAME	name	NN
9937	3631	15	OF	of	IN
9937	3631	16	FISH	FISH	NNS
9937	3631	17	SEASON	season	VBP
9937	3631	18	METHOD	method	NN
9937	3631	19	OF	of	IN
9937	3631	20	COOKERY	cookery	NN
9937	3631	21	SALT	SALT	NNP
9937	3631	22	FISH	FISH	NNS
9937	3631	23	Anchovies	Anchovies	NNPS
9937	3631	24	........	........	.
9937	3631	25	All	all	PDT
9937	3631	26	the	the	DT
9937	3631	27	year	year	NN
9937	3631	28	..	..	.
9937	3632	1	Served	serve	VBN
9937	3632	2	as	as	IN
9937	3632	3	a	a	DT
9937	3632	4	relish	relish	NN
9937	3632	5	,	,	,
9937	3632	6	stuffed	stuff	VBN
9937	3632	7	with	with	IN
9937	3632	8	various	various	JJ
9937	3632	9	highly	highly	RB
9937	3632	10	seasoned	season	VBN
9937	3632	11	mixtures	mixture	NNS
9937	3632	12	,	,	,
9937	3632	13	used	use	VBN
9937	3632	14	as	as	IN
9937	3632	15	flavor	flavor	NN
9937	3632	16	for	for	IN
9937	3632	17	sauce	sauce	NN
9937	3632	18	Codfish	Codfish	NNP
9937	3632	19	,	,	,
9937	3632	20	dried	dry	VBN
9937	3632	21	...	...	:
9937	3632	22	All	all	PDT
9937	3632	23	the	the	DT
9937	3632	24	year	year	NN
9937	3632	25	..	..	.
9937	3632	26	Creamed	cream	VBN
9937	3632	27	,	,	,
9937	3632	28	balls	ball	VBZ
9937	3632	29	Herring	Herring	NNP
9937	3632	30	,	,	,
9937	3632	31	pickled	pickle	VBD
9937	3632	32	.	.	.
9937	3633	1	All	all	PDT
9937	3633	2	the	the	DT
9937	3633	3	year	year	NN
9937	3633	4	..	..	.
9937	3633	5	Sautéd	Sautéd	NNP
9937	3633	6	Mackerel	Mackerel	NNP
9937	3633	7	.........	.........	.
9937	3633	8	All	all	PDT
9937	3633	9	the	the	DT
9937	3633	10	year	year	NN
9937	3633	11	..	..	.
9937	3633	12	Broiled	broil	VBN
9937	3633	13	,	,	,
9937	3633	14	fried	fried	JJ
9937	3633	15	,	,	,
9937	3633	16	sautéd	sautéd	NN
9937	3633	17	Salmon	Salmon	NNP
9937	3633	18	,	,	,
9937	3633	19	salt	salt	NN
9937	3633	20	.....	.....	.
9937	3633	21	All	all	PDT
9937	3633	22	the	the	DT
9937	3633	23	year	year	NN
9937	3633	24	..	..	.
9937	3633	25	Fried	fry	VBN
9937	3633	26	,	,	,
9937	3633	27	broiled	broil	VBN
9937	3633	28	,	,	,
9937	3633	29	boiled	boiled	JJ
9937	3633	30	SMOKED	SMOKED	NNP
9937	3633	31	FISH	FISH	NNP
9937	3633	32	Haddock	Haddock	NNP
9937	3633	33	,	,	,
9937	3633	34	or	or	CC
9937	3633	35	......	......	NFP
9937	3633	36	October	October	NNP
9937	3633	37	15	15	CD
9937	3633	38	to	to	TO
9937	3633	39	.	.	.
9937	3634	1	Broiled	broil	VBN
9937	3634	2	,	,	,
9937	3634	3	baked	bake	VBD
9937	3634	4	,	,	,
9937	3634	5	creamed	creamed	JJ
9937	3634	6	finnan	finnan	NNP
9937	3634	7	haddie	haddie	NNP
9937	3634	8	April	April	NNP
9937	3634	9	1	1	CD
9937	3634	10	Halibut	Halibut	NNP
9937	3634	11	..........	..........	.
9937	3634	12	October	October	NNP
9937	3634	13	1	1	CD
9937	3634	14	to	to	TO
9937	3634	15	..	..	.
9937	3635	1	Baked	Baked	NNP
9937	3635	2	,	,	,
9937	3635	3	broiled	broil	VBN
9937	3635	4	,	,	,
9937	3635	5	fried	fry	VBN
9937	3635	6	April	April	NNP
9937	3635	7	1	1	CD
9937	3635	8	Herring	herre	VBG
9937	3635	9	..........	..........	NFP
9937	3635	10	All	all	PDT
9937	3635	11	the	the	DT
9937	3635	12	year	year	NN
9937	3635	13	..	..	.
9937	3636	1	Served	serve	VBN
9937	3636	2	as	as	IN
9937	3636	3	a	a	DT
9937	3636	4	relish	relish	NN
9937	3636	5	without	without	IN
9937	3636	6	cooking	cook	VBG
9937	3636	7	Mackerel	Mackerel	NNP
9937	3636	8	.........	.........	.
9937	3636	9	October	October	NNP
9937	3636	10	1	1	CD
9937	3636	11	to	to	TO
9937	3636	12	..	..	.
9937	3637	1	Baked	Baked	NNP
9937	3637	2	,	,	,
9937	3637	3	boiled	boil	VBD
9937	3637	4	,	,	,
9937	3637	5	fried	fry	VBN
9937	3637	6	November	November	NNP
9937	3637	7	1	1	CD
9937	3637	8	Smoked	smoke	VBN
9937	3637	9	salmon	salmon	NN
9937	3637	10	....	....	.
9937	3637	11	All	all	PDT
9937	3637	12	the	the	DT
9937	3637	13	year	year	NN
9937	3637	14	..	..	.
9937	3638	1	Baked	Baked	NNP
9937	3638	2	,	,	,
9937	3638	3	boiled	boil	VBD
9937	3638	4	,	,	,
9937	3638	5	fried	fried	NNP
9937	3638	6	Shad	Shad	NNP
9937	3638	7	.............	.............	.
9937	3638	8	October	October	NNP
9937	3638	9	1	1	CD
9937	3638	10	to	to	TO
9937	3638	11	..	..	.
9937	3639	1	Baked	Baked	NNP
9937	3639	2	,	,	,
9937	3639	3	boiled	boil	VBD
9937	3639	4	,	,	,
9937	3639	5	fried	fried	NNP
9937	3639	6	May	May	NNP
9937	3639	7	1	1	CD
9937	3639	8	Sturgeon	Sturgeon	NNP
9937	3639	9	.........	.........	.
9937	3639	10	October	October	NNP
9937	3639	11	1	1	CD
9937	3639	12	to	to	TO
9937	3639	13	..	..	.
9937	3640	1	Baked	Baked	NNP
9937	3640	2	,	,	,
9937	3640	3	boiled	boil	VBD
9937	3640	4	,	,	,
9937	3640	5	fried	fry	VBN
9937	3640	6	May	May	NNP
9937	3640	7	1	1	CD
9937	3640	8	Whitefish	Whitefish	NNP
9937	3640	9	........	........	.
9937	3640	10	October	October	NNP
9937	3640	11	1	1	CD
9937	3640	12	to	to	TO
9937	3640	13	..	..	.
9937	3641	1	Baked	Baked	NNP
9937	3641	2	,	,	,
9937	3641	3	boiled	boil	VBD
9937	3641	4	,	,	,
9937	3641	5	fried	fry	VBN
9937	3641	6	May	May	NNP
9937	3641	7	1	1	CD
9937	3641	8	[	[	-LRB-
9937	3641	9	Illustration	illustration	NN
9937	3641	10	:	:	:
9937	3641	11	FIG	FIG	NNP
9937	3641	12	.	.	.
9937	3642	1	1	1	LS
9937	3642	2	]	]	-RRB-
9937	3642	3	20	20	CD
9937	3642	4	.	.	.
9937	3643	1	Another	another	DT
9937	3643	2	point	point	NN
9937	3643	3	to	to	TO
9937	3643	4	be	be	VB
9937	3643	5	considered	consider	VBN
9937	3643	6	in	in	IN
9937	3643	7	the	the	DT
9937	3643	8	purchase	purchase	NN
9937	3643	9	of	of	IN
9937	3643	10	fish	fish	NN
9937	3643	11	is	be	VBZ
9937	3643	12	the	the	DT
9937	3643	13	size	size	NN
9937	3643	14	.	.	.
9937	3644	1	Some	some	DT
9937	3644	2	fish	fish	NN
9937	3644	3	,	,	,
9937	3644	4	such	such	JJ
9937	3644	5	as	as	IN
9937	3644	6	halibut	halibut	NNP
9937	3644	7	and	and	CC
9937	3644	8	salmon	salmon	NNP
9937	3644	9	,	,	,
9937	3644	10	are	be	VBP
9937	3644	11	so	so	RB
9937	3644	12	large	large	JJ
9937	3644	13	that	that	IN
9937	3644	14	they	-PRON-	PRP
9937	3644	15	must	must	MD
9937	3644	16	usually	usually	RB
9937	3644	17	be	be	VB
9937	3644	18	cut	cut	VBN
9937	3644	19	into	into	IN
9937	3644	20	slices	slice	NNS
9937	3644	21	or	or	CC
9937	3644	22	steaks	steak	NNS
9937	3644	23	to	to	TO
9937	3644	24	permit	permit	VB
9937	3644	25	the	the	DT
9937	3644	26	housewife	housewife	NN
9937	3644	27	to	to	TO
9937	3644	28	purchase	purchase	VB
9937	3644	29	the	the	DT
9937	3644	30	quantity	quantity	NN
9937	3644	31	she	-PRON-	PRP
9937	3644	32	requires	require	VBZ
9937	3644	33	for	for	IN
9937	3644	34	immediate	immediate	JJ
9937	3644	35	use	use	NN
9937	3644	36	.	.	.
9937	3645	1	Other	other	JJ
9937	3645	2	fish	fish	NN
9937	3645	3	are	be	VBP
9937	3645	4	of	of	IN
9937	3645	5	such	such	JJ
9937	3645	6	size	size	NN
9937	3645	7	that	that	IN
9937	3645	8	one	one	NN
9937	3645	9	is	be	VBZ
9937	3645	10	sufficient	sufficient	JJ
9937	3645	11	for	for	IN
9937	3645	12	a	a	DT
9937	3645	13	meal	meal	NN
9937	3645	14	,	,	,
9937	3645	15	and	and	CC
9937	3645	16	others	other	NNS
9937	3645	17	are	be	VBP
9937	3645	18	so	so	RB
9937	3645	19	small	small	JJ
9937	3645	20	that	that	IN
9937	3645	21	several	several	JJ
9937	3645	22	must	must	MD
9937	3645	23	be	be	VB
9937	3645	24	purchased	purchase	VBN
9937	3645	25	to	to	TO
9937	3645	26	meet	meet	VB
9937	3645	27	the	the	DT
9937	3645	28	requirements	requirement	NNS
9937	3645	29	.	.	.
9937	3646	1	An	an	DT
9937	3646	2	idea	idea	NN
9937	3646	3	or	or	CC
9937	3646	4	the	the	DT
9937	3646	5	difference	difference	NN
9937	3646	6	in	in	IN
9937	3646	7	the	the	DT
9937	3646	8	size	size	NN
9937	3646	9	of	of	IN
9937	3646	10	fish	fish	NN
9937	3646	11	can	can	MD
9937	3646	12	be	be	VB
9937	3646	13	gained	gain	VBN
9937	3646	14	from	from	IN
9937	3646	15	Figs	Figs	NNP
9937	3646	16	.	.	.
9937	3647	1	1	1	CD
9937	3647	2	and	and	CC
9937	3647	3	2	2	CD
9937	3647	4	.	.	.
9937	3648	1	The	the	DT
9937	3648	2	larger	large	JJR
9937	3648	3	fish	fish	NN
9937	3648	4	in	in	IN
9937	3648	5	Fig	Fig	NNP
9937	3648	6	.	.	.
9937	3649	1	1	1	CD
9937	3649	2	is	be	VBZ
9937	3649	3	a	a	DT
9937	3649	4	medium	medium	JJ
9937	3649	5	-	-	HYPH
9937	3649	6	sized	sized	JJ
9937	3649	7	whitefish	whitefish	NN
9937	3649	8	and	and	CC
9937	3649	9	the	the	DT
9937	3649	10	smaller	small	JJR
9937	3649	11	one	one	CD
9937	3649	12	is	be	VBZ
9937	3649	13	a	a	DT
9937	3649	14	smelt	smelt	NN
9937	3649	15	.	.	.
9937	3650	1	Fish	fish	VB
9937	3650	2	about	about	IN
9937	3650	3	the	the	DT
9937	3650	4	size	size	NN
9937	3650	5	of	of	IN
9937	3650	6	smelts	smelt	NNS
9937	3650	7	lend	lend	VBP
9937	3650	8	themselves	-PRON-	PRP
9937	3650	9	readily	readily	RB
9937	3650	10	to	to	IN
9937	3650	11	frying	fry	VBG
9937	3650	12	and	and	CC
9937	3650	13	sautéing	sautée	VBG
9937	3650	14	,	,	,
9937	3650	15	whereas	whereas	IN
9937	3650	16	the	the	DT
9937	3650	17	larger	large	JJR
9937	3650	18	kinds	kind	NNS
9937	3650	19	,	,	,
9937	3650	20	like	like	IN
9937	3650	21	whitefish	whitefish	NNP
9937	3650	22	,	,	,
9937	3650	23	may	may	MD
9937	3650	24	be	be	VB
9937	3650	25	prepared	prepared	JJ
9937	3650	26	to	to	IN
9937	3650	27	better	well	JJR
9937	3650	28	advantage	advantage	NN
9937	3650	29	by	by	IN
9937	3650	30	baking	bake	VBG
9937	3650	31	either	either	CC
9937	3650	32	with	with	IN
9937	3650	33	or	or	CC
9937	3650	34	without	without	IN
9937	3650	35	suitable	suitable	JJ
9937	3650	36	stuffing	stuffing	NN
9937	3650	37	.	.	.
9937	3651	1	The	the	DT
9937	3651	2	larger	large	JJR
9937	3651	3	fish	fish	NN
9937	3651	4	in	in	IN
9937	3651	5	Fig	Fig	NNP
9937	3651	6	.	.	.
9937	3652	1	2	2	CD
9937	3652	2	is	be	VBZ
9937	3652	3	a	a	DT
9937	3652	4	carp	carp	NN
9937	3652	5	and	and	CC
9937	3652	6	the	the	DT
9937	3652	7	smaller	small	JJR
9937	3652	8	one	one	CD
9937	3652	9	is	be	VBZ
9937	3652	10	a	a	DT
9937	3652	11	pike	pike	NN
9937	3652	12	.	.	.
9937	3653	1	Much	much	JJ
9937	3653	2	use	use	NN
9937	3653	3	is	be	VBZ
9937	3653	4	made	make	VBN
9937	3653	5	of	of	IN
9937	3653	6	pike	pike	NN
9937	3653	7	,	,	,
9937	3653	8	but	but	CC
9937	3653	9	carp	carp	NN
9937	3653	10	has	have	VBZ
9937	3653	11	been	be	VBN
9937	3653	12	more	more	RBR
9937	3653	13	shunned	shunned	JJ
9937	3653	14	than	than	IN
9937	3653	15	sought	seek	VBN
9937	3653	16	after	after	IN
9937	3653	17	.	.	.
9937	3654	1	However	however	RB
9937	3654	2	,	,	,
9937	3654	3	when	when	WRB
9937	3654	4	carp	carp	NN
9937	3654	5	is	be	VBZ
9937	3654	6	properly	properly	RB
9937	3654	7	cooked	cook	VBN
9937	3654	8	,	,	,
9937	3654	9	it	-PRON-	PRP
9937	3654	10	is	be	VBZ
9937	3654	11	a	a	DT
9937	3654	12	very	very	RB
9937	3654	13	palatable	palatable	JJ
9937	3654	14	food	food	NN
9937	3654	15	,	,	,
9937	3654	16	and	and	CC
9937	3654	17	,	,	,
9937	3654	18	besides	besides	RB
9937	3654	19	,	,	,
9937	3654	20	it	-PRON-	PRP
9937	3654	21	possesses	possess	VBZ
9937	3654	22	high	high	JJ
9937	3654	23	food	food	NN
9937	3654	24	value	value	NN
9937	3654	25	.	.	.
9937	3655	1	[	[	-LRB-
9937	3655	2	Illustration	illustration	NN
9937	3655	3	:	:	:
9937	3655	4	FIG	FIG	NNP
9937	3655	5	.	.	.
9937	3656	1	3	3	LS
9937	3656	2	]	]	-RRB-
9937	3656	3	21	21	CD
9937	3656	4	.	.	.
9937	3657	1	In	in	IN
9937	3657	2	the	the	DT
9937	3657	3	purchase	purchase	NN
9937	3657	4	of	of	IN
9937	3657	5	fish	fish	NN
9937	3657	6	,	,	,
9937	3657	7	the	the	DT
9937	3657	8	housewife	housewife	NN
9937	3657	9	,	,	,
9937	3657	10	provided	provide	VBN
9937	3657	11	she	-PRON-	PRP
9937	3657	12	is	be	VBZ
9937	3657	13	not	not	RB
9937	3657	14	obliged	oblige	VBN
9937	3657	15	to	to	TO
9937	3657	16	have	have	VB
9937	3657	17	fish	fish	NN
9937	3657	18	for	for	IN
9937	3657	19	a	a	DT
9937	3657	20	particular	particular	JJ
9937	3657	21	day	day	NN
9937	3657	22	,	,	,
9937	3657	23	will	will	MD
9937	3657	24	do	do	VB
9937	3657	25	well	well	RB
9937	3657	26	also	also	RB
9937	3657	27	to	to	TO
9937	3657	28	get	get	VB
9937	3657	29	away	away	RB
9937	3657	30	from	from	IN
9937	3657	31	the	the	DT
9937	3657	32	one	one	CD
9937	3657	33	-	-	HYPH
9937	3657	34	day	day	NN
9937	3657	35	-	-	HYPH
9937	3657	36	a	a	DT
9937	3657	37	-	-	HYPH
9937	3657	38	week	week	NN
9937	3657	39	purchasing	purchasing	NN
9937	3657	40	of	of	IN
9937	3657	41	fish	fish	NN
9937	3657	42	;	;	:
9937	3657	43	that	that	RB
9937	3657	44	is	is	RB
9937	3657	45	,	,	,
9937	3657	46	if	if	IN
9937	3657	47	she	-PRON-	PRP
9937	3657	48	is	be	VBZ
9937	3657	49	not	not	RB
9937	3657	50	obliged	oblige	VBN
9937	3657	51	to	to	TO
9937	3657	52	serve	serve	VB
9937	3657	53	fish	fish	NN
9937	3657	54	on	on	IN
9937	3657	55	Friday	Friday	NNP
9937	3657	56	,	,	,
9937	3657	57	she	-PRON-	PRP
9937	3657	58	should	should	MD
9937	3657	59	endeavor	endeavor	VB
9937	3657	60	to	to	TO
9937	3657	61	serve	serve	VB
9937	3657	62	it	-PRON-	PRP
9937	3657	63	on	on	IN
9937	3657	64	some	some	DT
9937	3657	65	other	other	JJ
9937	3657	66	day	day	NN
9937	3657	67	.	.	.
9937	3658	1	Even	even	RB
9937	3658	2	twice	twice	PDT
9937	3658	3	a	a	DT
9937	3658	4	week	week	NN
9937	3658	5	is	be	VBZ
9937	3658	6	not	not	RB
9937	3658	7	too	too	RB
9937	3658	8	often	often	RB
9937	3658	9	.	.	.
9937	3659	1	If	if	IN
9937	3659	2	such	such	PDT
9937	3659	3	a	a	DT
9937	3659	4	plan	plan	NN
9937	3659	5	were	be	VBD
9937	3659	6	followed	follow	VBN
9937	3659	7	out	out	RP
9937	3659	8	,	,	,
9937	3659	9	fishermen	fisherman	NNS
9937	3659	10	would	would	MD
9937	3659	11	be	be	VB
9937	3659	12	able	able	JJ
9937	3659	13	to	to	TO
9937	3659	14	market	market	VB
9937	3659	15	their	-PRON-	PRP$
9937	3659	16	catch	catch	NN
9937	3659	17	when	when	WRB
9937	3659	18	it	-PRON-	PRP
9937	3659	19	is	be	VBZ
9937	3659	20	procured	procure	VBN
9937	3659	21	and	and	CC
9937	3659	22	the	the	DT
9937	3659	23	waste	waste	NN
9937	3659	24	of	of	IN
9937	3659	25	fish	fish	NN
9937	3659	26	or	or	CC
9937	3659	27	the	the	DT
9937	3659	28	necessity	necessity	NN
9937	3659	29	for	for	IN
9937	3659	30	keeping	keep	VBG
9937	3659	31	it	-PRON-	PRP
9937	3659	32	until	until	IN
9937	3659	33	a	a	DT
9937	3659	34	particular	particular	JJ
9937	3659	35	day	day	NN
9937	3659	36	would	would	MD
9937	3659	37	be	be	VB
9937	3659	38	overcome	overcome	VBN
9937	3659	39	.	.	.
9937	3660	1	22	22	CD
9937	3660	2	.	.	.
9937	3661	1	Another	another	DT
9937	3661	2	way	way	NN
9937	3661	3	in	in	IN
9937	3661	4	which	which	WDT
9937	3661	5	the	the	DT
9937	3661	6	housewife	housewife	NN
9937	3661	7	can	can	MD
9937	3661	8	help	help	VB
9937	3661	9	herself	-PRON-	PRP
9937	3661	10	in	in	IN
9937	3661	11	the	the	DT
9937	3661	12	selection	selection	NN
9937	3661	13	of	of	IN
9937	3661	14	fish	fish	NN
9937	3661	15	is	be	VBZ
9937	3661	16	to	to	TO
9937	3661	17	become	become	VB
9937	3661	18	familiar	familiar	JJ
9937	3661	19	with	with	IN
9937	3661	20	all	all	PDT
9937	3661	21	the	the	DT
9937	3661	22	varieties	variety	NNS
9937	3661	23	of	of	IN
9937	3661	24	edible	edible	JJ
9937	3661	25	fish	fish	NN
9937	3661	26	caught	catch	VBN
9937	3661	27	in	in	IN
9937	3661	28	or	or	CC
9937	3661	29	near	near	IN
9937	3661	30	her	-PRON-	PRP$
9937	3661	31	community	community	NN
9937	3661	32	.	.	.
9937	3662	1	When	when	WRB
9937	3662	2	she	-PRON-	PRP
9937	3662	3	has	have	VBZ
9937	3662	4	done	do	VBN
9937	3662	5	this	this	DT
9937	3662	6	,	,	,
9937	3662	7	it	-PRON-	PRP
9937	3662	8	will	will	MD
9937	3662	9	be	be	VB
9937	3662	10	a	a	DT
9937	3662	11	splendid	splendid	JJ
9937	3662	12	plan	plan	NN
9937	3662	13	for	for	IN
9937	3662	14	her	-PRON-	PRP
9937	3662	15	to	to	TO
9937	3662	16	give	give	VB
9937	3662	17	those	those	DT
9937	3662	18	with	with	IN
9937	3662	19	which	which	WDT
9937	3662	20	she	-PRON-	PRP
9937	3662	21	is	be	VBZ
9937	3662	22	unfamiliar	unfamiliar	JJ
9937	3662	23	a	a	DT
9937	3662	24	trial	trial	NN
9937	3662	25	.	.	.
9937	3663	1	She	-PRON-	PRP
9937	3663	2	will	will	MD
9937	3663	3	be	be	VB
9937	3663	4	surprised	surprised	JJ
9937	3663	5	at	at	IN
9937	3663	6	the	the	DT
9937	3663	7	many	many	JJ
9937	3663	8	excellent	excellent	JJ
9937	3663	9	varieties	variety	NNS
9937	3663	10	that	that	WDT
9937	3663	11	are	be	VBP
9937	3663	12	obtained	obtain	VBN
9937	3663	13	in	in	IN
9937	3663	14	her	-PRON-	PRP$
9937	3663	15	locality	locality	NN
9937	3663	16	and	and	CC
9937	3663	17	consequently	consequently	RB
9937	3663	18	come	come	VB
9937	3663	19	to	to	IN
9937	3663	20	her	-PRON-	PRP$
9937	3663	21	fresher	fresh	JJR
9937	3663	22	than	than	IN
9937	3663	23	fish	fish	NNS
9937	3663	24	that	that	WDT
9937	3663	25	has	have	VBZ
9937	3663	26	to	to	TO
9937	3663	27	be	be	VB
9937	3663	28	shipped	ship	VBN
9937	3663	29	long	long	JJ
9937	3663	30	distances	distance	NNS
9937	3663	31	.	.	.
9937	3664	1	23	23	CD
9937	3664	2	.	.	.
9937	3665	1	FRESHNESS	FRESHNESS	NNP
9937	3665	2	OF	of	IN
9937	3665	3	FISH.--In	fish.--in	NN
9937	3665	4	the	the	DT
9937	3665	5	purchase	purchase	NN
9937	3665	6	of	of	IN
9937	3665	7	fish	fish	NN
9937	3665	8	,	,	,
9937	3665	9	the	the	DT
9937	3665	10	housewife	housewife	NN
9937	3665	11	should	should	MD
9937	3665	12	not	not	RB
9937	3665	13	permit	permit	VB
9937	3665	14	herself	-PRON-	PRP
9937	3665	15	to	to	TO
9937	3665	16	be	be	VB
9937	3665	17	influenced	influence	VBN
9937	3665	18	by	by	IN
9937	3665	19	any	any	DT
9937	3665	20	prejudice	prejudice	NN
9937	3665	21	she	-PRON-	PRP
9937	3665	22	may	may	MD
9937	3665	23	have	have	VB
9937	3665	24	as	as	IN
9937	3665	25	to	to	IN
9937	3665	26	the	the	DT
9937	3665	27	name	name	NN
9937	3665	28	or	or	CC
9937	3665	29	the	the	DT
9937	3665	30	appearance	appearance	NN
9937	3665	31	of	of	IN
9937	3665	32	the	the	DT
9937	3665	33	fish	fish	NN
9937	3665	34	.	.	.
9937	3666	1	However	however	RB
9937	3666	2	,	,	,
9937	3666	3	too	too	RB
9937	3666	4	much	much	JJ
9937	3666	5	attention	attention	NN
9937	3666	6	can	can	MD
9937	3666	7	not	not	RB
9937	3666	8	be	be	VB
9937	3666	9	paid	pay	VBN
9937	3666	10	to	to	IN
9937	3666	11	its	-PRON-	PRP$
9937	3666	12	freshness	freshness	NN
9937	3666	13	.	.	.
9937	3667	1	Several	several	JJ
9937	3667	2	tests	test	NNS
9937	3667	3	can	can	MD
9937	3667	4	be	be	VB
9937	3667	5	applied	apply	VBN
9937	3667	6	to	to	TO
9937	3667	7	fish	fish	VB
9937	3667	8	to	to	TO
9937	3667	9	determine	determine	VB
9937	3667	10	whether	whether	IN
9937	3667	11	or	or	CC
9937	3667	12	not	not	RB
9937	3667	13	it	-PRON-	PRP
9937	3667	14	is	be	VBZ
9937	3667	15	fresh	fresh	JJ
9937	3667	16	;	;	:
9937	3667	17	therefore	therefore	RB
9937	3667	18	,	,	,
9937	3667	19	when	when	WRB
9937	3667	20	a	a	DT
9937	3667	21	housewife	housewife	NN
9937	3667	22	is	be	VBZ
9937	3667	23	in	in	IN
9937	3667	24	doubt	doubt	NN
9937	3667	25	,	,	,
9937	3667	26	she	-PRON-	PRP
9937	3667	27	should	should	MD
9937	3667	28	make	make	VB
9937	3667	29	an	an	DT
9937	3667	30	effort	effort	NN
9937	3667	31	to	to	TO
9937	3667	32	apply	apply	VB
9937	3667	33	them	-PRON-	PRP
9937	3667	34	.	.	.
9937	3668	1	Fish	fish	NN
9937	3668	2	should	should	MD
9937	3668	3	not	not	RB
9937	3668	4	give	give	VB
9937	3668	5	off	off	RP
9937	3668	6	any	any	DT
9937	3668	7	offensive	offensive	JJ
9937	3668	8	odor	odor	NN
9937	3668	9	.	.	.
9937	3669	1	The	the	DT
9937	3669	2	eyes	eye	NNS
9937	3669	3	should	should	MD
9937	3669	4	be	be	VB
9937	3669	5	bright	bright	JJ
9937	3669	6	and	and	CC
9937	3669	7	clear	clear	JJ
9937	3669	8	,	,	,
9937	3669	9	not	not	RB
9937	3669	10	dull	dull	JJ
9937	3669	11	nor	nor	CC
9937	3669	12	sunken	sunken	JJ
9937	3669	13	.	.	.
9937	3670	1	The	the	DT
9937	3670	2	gills	gill	NNS
9937	3670	3	should	should	MD
9937	3670	4	have	have	VB
9937	3670	5	a	a	DT
9937	3670	6	bright	bright	JJ
9937	3670	7	-	-	HYPH
9937	3670	8	red	red	JJ
9937	3670	9	color	color	NN
9937	3670	10	,	,	,
9937	3670	11	and	and	CC
9937	3670	12	there	there	EX
9937	3670	13	should	should	MD
9937	3670	14	be	be	VB
9937	3670	15	no	no	DT
9937	3670	16	blubber	blubber	NN
9937	3670	17	showing	showing	NN
9937	3670	18	.	.	.
9937	3671	1	The	the	DT
9937	3671	2	flesh	flesh	NN
9937	3671	3	should	should	MD
9937	3671	4	be	be	VB
9937	3671	5	so	so	RB
9937	3671	6	firm	firm	JJ
9937	3671	7	that	that	IN
9937	3671	8	no	no	DT
9937	3671	9	dent	dent	NN
9937	3671	10	will	will	MD
9937	3671	11	be	be	VB
9937	3671	12	made	make	VBN
9937	3671	13	when	when	WRB
9937	3671	14	it	-PRON-	PRP
9937	3671	15	is	be	VBZ
9937	3671	16	touched	touch	VBN
9937	3671	17	with	with	IN
9937	3671	18	the	the	DT
9937	3671	19	finger	finger	NN
9937	3671	20	.	.	.
9937	3672	1	Fish	fish	NN
9937	3672	2	may	may	MD
9937	3672	3	also	also	RB
9937	3672	4	be	be	VB
9937	3672	5	tested	test	VBN
9937	3672	6	for	for	IN
9937	3672	7	freshness	freshness	NN
9937	3672	8	by	by	IN
9937	3672	9	placing	place	VBG
9937	3672	10	it	-PRON-	PRP
9937	3672	11	in	in	IN
9937	3672	12	a	a	DT
9937	3672	13	pan	pan	NN
9937	3672	14	of	of	IN
9937	3672	15	water	water	NN
9937	3672	16	;	;	:
9937	3672	17	if	if	IN
9937	3672	18	it	-PRON-	PRP
9937	3672	19	sinks	sink	VBZ
9937	3672	20	,	,	,
9937	3672	21	it	-PRON-	PRP
9937	3672	22	may	may	MD
9937	3672	23	be	be	VB
9937	3672	24	known	know	VBN
9937	3672	25	to	to	TO
9937	3672	26	be	be	VB
9937	3672	27	fresh	fresh	JJ
9937	3672	28	,	,	,
9937	3672	29	but	but	CC
9937	3672	30	if	if	IN
9937	3672	31	it	-PRON-	PRP
9937	3672	32	floats	float	VBZ
9937	3672	33	it	-PRON-	PRP
9937	3672	34	is	be	VBZ
9937	3672	35	not	not	RB
9937	3672	36	fit	fit	JJ
9937	3672	37	for	for	IN
9937	3672	38	use	use	NN
9937	3672	39	.	.	.
9937	3673	1	24	24	CD
9937	3673	2	.	.	.
9937	3674	1	CARE	care	NN
9937	3674	2	OF	of	IN
9937	3674	3	FISH	FISH	NNS
9937	3674	4	IN	in	IN
9937	3674	5	THE	the	DT
9937	3674	6	HOME.--If	HOME.--If	NNP
9937	3674	7	fish	fish	NN
9937	3674	8	is	be	VBZ
9937	3674	9	purchased	purchase	VBN
9937	3674	10	in	in	IN
9937	3674	11	good	good	JJ
9937	3674	12	condition	condition	NN
9937	3674	13	,	,	,
9937	3674	14	and	and	CC
9937	3674	15	every	every	DT
9937	3674	16	effort	effort	NN
9937	3674	17	should	should	MD
9937	3674	18	be	be	VB
9937	3674	19	made	make	VBN
9937	3674	20	to	to	TO
9937	3674	21	see	see	VB
9937	3674	22	that	that	IN
9937	3674	23	it	-PRON-	PRP
9937	3674	24	is	be	VBZ
9937	3674	25	,	,	,
9937	3674	26	the	the	DT
9937	3674	27	responsibility	responsibility	NN
9937	3674	28	of	of	IN
9937	3674	29	its	-PRON-	PRP$
9937	3674	30	care	care	NN
9937	3674	31	in	in	IN
9937	3674	32	the	the	DT
9937	3674	33	home	home	NN
9937	3674	34	until	until	IN
9937	3674	35	it	-PRON-	PRP
9937	3674	36	is	be	VBZ
9937	3674	37	presented	present	VBN
9937	3674	38	to	to	IN
9937	3674	39	the	the	DT
9937	3674	40	family	family	NN
9937	3674	41	as	as	IN
9937	3674	42	a	a	DT
9937	3674	43	cooked	cooked	JJ
9937	3674	44	dish	dish	NN
9937	3674	45	rests	rest	NNS
9937	3674	46	on	on	IN
9937	3674	47	the	the	DT
9937	3674	48	housewife	housewife	NN
9937	3674	49	.	.	.
9937	3675	1	If	if	IN
9937	3675	2	,	,	,
9937	3675	3	upon	upon	IN
9937	3675	4	reaching	reach	VBG
9937	3675	5	the	the	DT
9937	3675	6	housewife	housewife	NN
9937	3675	7	,	,	,
9937	3675	8	it	-PRON-	PRP
9937	3675	9	has	have	VBZ
9937	3675	10	not	not	RB
9937	3675	11	been	be	VBN
9937	3675	12	cleaned	clean	VBN
9937	3675	13	,	,	,
9937	3675	14	it	-PRON-	PRP
9937	3675	15	should	should	MD
9937	3675	16	be	be	VB
9937	3675	17	cleaned	clean	VBN
9937	3675	18	at	at	IN
9937	3675	19	once	once	RB
9937	3675	20	.	.	.
9937	3676	1	In	in	IN
9937	3676	2	case	case	NN
9937	3676	3	it	-PRON-	PRP
9937	3676	4	has	have	VBZ
9937	3676	5	been	be	VBN
9937	3676	6	cleaned	clean	VBN
9937	3676	7	either	either	CC
9937	3676	8	by	by	IN
9937	3676	9	the	the	DT
9937	3676	10	fish	fish	NN
9937	3676	11	dealer	dealer	NN
9937	3676	12	or	or	CC
9937	3676	13	the	the	DT
9937	3676	14	housewife	housewife	NN
9937	3676	15	and	and	CC
9937	3676	16	can	can	MD
9937	3676	17	not	not	RB
9937	3676	18	be	be	VB
9937	3676	19	cooked	cook	VBN
9937	3676	20	at	at	IN
9937	3676	21	once	once	RB
9937	3676	22	,	,	,
9937	3676	23	it	-PRON-	PRP
9937	3676	24	should	should	MD
9937	3676	25	be	be	VB
9937	3676	26	looked	look	VBN
9937	3676	27	over	over	RP
9937	3676	28	carefully	carefully	RB
9937	3676	29	,	,	,
9937	3676	30	immediately	immediately	RB
9937	3676	31	washed	wash	VBN
9937	3676	32	in	in	IN
9937	3676	33	cold	cold	JJ
9937	3676	34	water	water	NN
9937	3676	35	,	,	,
9937	3676	36	salted	salt	VBD
9937	3676	37	slightly	slightly	RB
9937	3676	38	inside	inside	IN
9937	3676	39	and	and	CC
9937	3676	40	out	out	RB
9937	3676	41	,	,	,
9937	3676	42	placed	place	VBN
9937	3676	43	in	in	IN
9937	3676	44	a	a	DT
9937	3676	45	covered	cover	VBN
9937	3676	46	enamel	enamel	NN
9937	3676	47	or	or	CC
9937	3676	48	porcelain	porcelain	NN
9937	3676	49	dish	dish	NN
9937	3676	50	,	,	,
9937	3676	51	and	and	CC
9937	3676	52	then	then	RB
9937	3676	53	put	put	VB
9937	3676	54	where	where	WRB
9937	3676	55	it	-PRON-	PRP
9937	3676	56	will	will	MD
9937	3676	57	keep	keep	VB
9937	3676	58	as	as	RB
9937	3676	59	cold	cold	JJ
9937	3676	60	as	as	IN
9937	3676	61	possible	possible	JJ
9937	3676	62	.	.	.
9937	3677	1	If	if	IN
9937	3677	2	a	a	DT
9937	3677	3	refrigerator	refrigerator	NN
9937	3677	4	is	be	VBZ
9937	3677	5	used	use	VBN
9937	3677	6	,	,	,
9937	3677	7	the	the	DT
9937	3677	8	fish	fish	NN
9937	3677	9	should	should	MD
9937	3677	10	be	be	VB
9937	3677	11	put	put	VBN
9937	3677	12	in	in	IN
9937	3677	13	the	the	DT
9937	3677	14	compartment	compartment	NN
9937	3677	15	from	from	IN
9937	3677	16	which	which	WDT
9937	3677	17	odors	odor	NNS
9937	3677	18	can	can	MD
9937	3677	19	not	not	RB
9937	3677	20	be	be	VB
9937	3677	21	carried	carry	VBN
9937	3677	22	to	to	IN
9937	3677	23	foods	food	NNS
9937	3677	24	in	in	IN
9937	3677	25	the	the	DT
9937	3677	26	other	other	JJ
9937	3677	27	compartments	compartment	NNS
9937	3677	28	.	.	.
9937	3678	1	In	in	IN
9937	3678	2	cold	cold	JJ
9937	3678	3	weather	weather	NN
9937	3678	4	,	,	,
9937	3678	5	an	an	DT
9937	3678	6	excellent	excellent	JJ
9937	3678	7	plan	plan	NN
9937	3678	8	is	be	VBZ
9937	3678	9	to	to	TO
9937	3678	10	put	put	VB
9937	3678	11	the	the	DT
9937	3678	12	fish	fish	NN
9937	3678	13	out	out	IN
9937	3678	14	of	of	IN
9937	3678	15	doors	door	NNS
9937	3678	16	instead	instead	RB
9937	3678	17	of	of	IN
9937	3678	18	in	in	IN
9937	3678	19	the	the	DT
9937	3678	20	refrigerator	refrigerator	NN
9937	3678	21	,	,	,
9937	3678	22	for	for	CC
9937	3678	23	there	there	RB
9937	3678	24	it	-PRON-	PRP
9937	3678	25	will	will	MD
9937	3678	26	remain	remain	VB
9937	3678	27	sufficiently	sufficiently	RB
9937	3678	28	cold	cold	JJ
9937	3678	29	without	without	IN
9937	3678	30	the	the	DT
9937	3678	31	use	use	NN
9937	3678	32	of	of	IN
9937	3678	33	ice	ice	NN
9937	3678	34	.	.	.
9937	3679	1	However	however	RB
9937	3679	2	,	,	,
9937	3679	3	the	the	DT
9937	3679	4	best	good	JJS
9937	3679	5	and	and	CC
9937	3679	6	safest	safe	JJS
9937	3679	7	way	way	NN
9937	3679	8	is	be	VBZ
9937	3679	9	to	to	TO
9937	3679	10	cook	cook	VB
9937	3679	11	the	the	DT
9937	3679	12	fish	fish	NN
9937	3679	13	at	at	IN
9937	3679	14	once	once	RB
9937	3679	15	,	,	,
9937	3679	16	so	so	RB
9937	3679	17	that	that	IN
9937	3679	18	storing	store	VBG
9937	3679	19	it	-PRON-	PRP
9937	3679	20	for	for	IN
9937	3679	21	any	any	DT
9937	3679	22	length	length	NN
9937	3679	23	of	of	IN
9937	3679	24	time	time	NN
9937	3679	25	after	after	IN
9937	3679	26	its	-PRON-	PRP$
9937	3679	27	delivery	delivery	NN
9937	3679	28	will	will	MD
9937	3679	29	not	not	RB
9937	3679	30	be	be	VB
9937	3679	31	necessary	necessary	JJ
9937	3679	32	.	.	.
9937	3680	1	Salt	salt	VB
9937	3680	2	and	and	CC
9937	3680	3	smoked	smoke	VBN
9937	3680	4	fish	fish	NN
9937	3680	5	do	do	VBP
9937	3680	6	not	not	RB
9937	3680	7	,	,	,
9937	3680	8	of	of	IN
9937	3680	9	course	course	NN
9937	3680	10	,	,	,
9937	3680	11	require	require	VB
9937	3680	12	the	the	DT
9937	3680	13	same	same	JJ
9937	3680	14	care	care	NN
9937	3680	15	as	as	IN
9937	3680	16	fresh	fresh	JJ
9937	3680	17	fish	fish	NN
9937	3680	18	.	.	.
9937	3681	1	However	however	RB
9937	3681	2	,	,	,
9937	3681	3	as	as	IN
9937	3681	4	many	many	JJ
9937	3681	5	of	of	IN
9937	3681	6	these	these	DT
9937	3681	7	varieties	variety	NNS
9937	3681	8	are	be	VBP
9937	3681	9	strong	strong	JJ
9937	3681	10	in	in	IN
9937	3681	11	flavor	flavor	NN
9937	3681	12	,	,	,
9937	3681	13	it	-PRON-	PRP
9937	3681	14	is	be	VBZ
9937	3681	15	well	well	JJ
9937	3681	16	to	to	TO
9937	3681	17	weaken	weaken	VB
9937	3681	18	their	-PRON-	PRP$
9937	3681	19	flavor	flavor	NN
9937	3681	20	before	before	IN
9937	3681	21	cooking	cook	VBG
9937	3681	22	them	-PRON-	PRP
9937	3681	23	by	by	IN
9937	3681	24	soaking	soak	VBG
9937	3681	25	them	-PRON-	PRP
9937	3681	26	or	or	CC
9937	3681	27	,	,	,
9937	3681	28	if	if	IN
9937	3681	29	possible	possible	JJ
9937	3681	30	,	,	,
9937	3681	31	by	by	IN
9937	3681	32	parboiling	parboil	VBG
9937	3681	33	them	-PRON-	PRP
9937	3681	34	.	.	.
9937	3682	1	PREPARATION	preparation	NN
9937	3682	2	OF	of	IN
9937	3682	3	FISH	FISH	NNS
9937	3682	4	FOR	for	IN
9937	3682	5	COOKING	cooking	NN
9937	3682	6	25	25	CD
9937	3682	7	.	.	.
9937	3683	1	CLEANING	CLEANING	NNP
9937	3683	2	FISH.--Fish	FISH.--Fish	NNP
9937	3683	3	is	be	VBZ
9937	3683	4	usually	usually	RB
9937	3683	5	prepared	prepare	VBN
9937	3683	6	for	for	IN
9937	3683	7	cooking	cooking	NN
9937	3683	8	at	at	IN
9937	3683	9	the	the	DT
9937	3683	10	market	market	NN
9937	3683	11	where	where	WRB
9937	3683	12	it	-PRON-	PRP
9937	3683	13	is	be	VBZ
9937	3683	14	purchased	purchase	VBN
9937	3683	15	,	,	,
9937	3683	16	but	but	CC
9937	3683	17	frequently	frequently	RB
9937	3683	18	a	a	DT
9937	3683	19	fish	fish	NN
9937	3683	20	comes	come	VBZ
9937	3683	21	into	into	IN
9937	3683	22	the	the	DT
9937	3683	23	home	home	NN
9937	3683	24	just	just	RB
9937	3683	25	as	as	IN
9937	3683	26	it	-PRON-	PRP
9937	3683	27	has	have	VBZ
9937	3683	28	been	be	VBN
9937	3683	29	caught	catch	VBN
9937	3683	30	.	.	.
9937	3684	1	In	in	IN
9937	3684	2	order	order	NN
9937	3684	3	to	to	TO
9937	3684	4	prepare	prepare	VB
9937	3684	5	such	such	PDT
9937	3684	6	a	a	DT
9937	3684	7	fish	fish	NN
9937	3684	8	properly	properly	RB
9937	3684	9	for	for	IN
9937	3684	10	cooking	cooking	NN
9937	3684	11	,	,	,
9937	3684	12	the	the	DT
9937	3684	13	housewife	housewife	NN
9937	3684	14	must	must	MD
9937	3684	15	understand	understand	VB
9937	3684	16	how	how	WRB
9937	3684	17	to	to	TO
9937	3684	18	clean	clean	VB
9937	3684	19	it	-PRON-	PRP
9937	3684	20	.	.	.
9937	3685	1	The	the	DT
9937	3685	2	various	various	JJ
9937	3685	3	steps	step	NNS
9937	3685	4	in	in	IN
9937	3685	5	cleaning	clean	VBG
9937	3685	6	fish	fish	NN
9937	3685	7	are	be	VBP
9937	3685	8	illustrated	illustrate	VBN
9937	3685	9	in	in	IN
9937	3685	10	Figs	Figs	NNP
9937	3685	11	.	.	.
9937	3686	1	3	3	CD
9937	3686	2	to	to	IN
9937	3686	3	6	6	CD
9937	3686	4	.	.	.
9937	3687	1	The	the	DT
9937	3687	2	first	first	JJ
9937	3687	3	step	step	NN
9937	3687	4	consists	consist	VBZ
9937	3687	5	in	in	IN
9937	3687	6	removing	remove	VBG
9937	3687	7	the	the	DT
9937	3687	8	scales	scale	NNS
9937	3687	9	.	.	.
9937	3688	1	To	to	TO
9937	3688	2	do	do	VB
9937	3688	3	this	this	DT
9937	3688	4	,	,	,
9937	3688	5	place	place	VB
9937	3688	6	the	the	DT
9937	3688	7	fish	fish	NN
9937	3688	8	on	on	IN
9937	3688	9	its	-PRON-	PRP$
9937	3688	10	side	side	NN
9937	3688	11	,	,	,
9937	3688	12	as	as	IN
9937	3688	13	shown	show	VBN
9937	3688	14	in	in	IN
9937	3688	15	Fig	Fig	NNP
9937	3688	16	.	.	.
9937	3689	1	3	3	LS
9937	3689	2	,	,	,
9937	3689	3	grasp	grasp	VB
9937	3689	4	it	-PRON-	PRP
9937	3689	5	firmly	firmly	RB
9937	3689	6	by	by	IN
9937	3689	7	the	the	DT
9937	3689	8	tail	tail	NN
9937	3689	9	,	,	,
9937	3689	10	and	and	CC
9937	3689	11	[	[	-LRB-
9937	3689	12	Illustration	illustration	NN
9937	3689	13	:	:	:
9937	3689	14	FIG	FIG	NNP
9937	3689	15	.	.	.
9937	3690	1	3	3	LS
9937	3690	2	]	]	-RRB-
9937	3690	3	then	then	RB
9937	3690	4	with	with	IN
9937	3690	5	the	the	DT
9937	3690	6	cutting	cut	VBG
9937	3690	7	edge	edge	NN
9937	3690	8	of	of	IN
9937	3690	9	a	a	DT
9937	3690	10	knife	knife	NN
9937	3690	11	,	,	,
9937	3690	12	preferably	preferably	RB
9937	3690	13	a	a	DT
9937	3690	14	dull	dull	JJ
9937	3690	15	one	one	NN
9937	3690	16	,	,	,
9937	3690	17	scrape	scrape	VB
9937	3690	18	off	off	RP
9937	3690	19	the	the	DT
9937	3690	20	scales	scale	NNS
9937	3690	21	by	by	IN
9937	3690	22	quick	quick	JJ
9937	3690	23	motions	motion	NNS
9937	3690	24	of	of	IN
9937	3690	25	the	the	DT
9937	3690	26	knife	knife	NN
9937	3690	27	toward	toward	IN
9937	3690	28	the	the	DT
9937	3690	29	head	head	NN
9937	3690	30	of	of	IN
9937	3690	31	the	the	DT
9937	3690	32	fish	fish	NN
9937	3690	33	.	.	.
9937	3691	1	When	when	WRB
9937	3691	2	one	one	CD
9937	3691	3	side	side	NN
9937	3691	4	has	have	VBZ
9937	3691	5	been	be	VBN
9937	3691	6	scraped	scrape	VBN
9937	3691	7	clean	clean	JJ
9937	3691	8	,	,	,
9937	3691	9	or	or	CC
9937	3691	10	_	_	NNP
9937	3691	11	scaled	scale	VBD
9937	3691	12	_	_	NNP
9937	3691	13	,	,	,
9937	3691	14	as	as	IN
9937	3691	15	this	this	DT
9937	3691	16	operation	operation	NN
9937	3691	17	is	be	VBZ
9937	3691	18	called	call	VBN
9937	3691	19	,	,	,
9937	3691	20	turn	turn	VB
9937	3691	21	the	the	DT
9937	3691	22	fish	fish	NN
9937	3691	23	over	over	RB
9937	3691	24	and	and	CC
9937	3691	25	scale	scale	VB
9937	3691	26	the	the	DT
9937	3691	27	other	other	JJ
9937	3691	28	side	side	NN
9937	3691	29	.	.	.
9937	3692	1	[	[	-LRB-
9937	3692	2	Illustration	illustration	NN
9937	3692	3	:	:	:
9937	3692	4	FIG	FIG	NNP
9937	3692	5	.	.	.
9937	3693	1	4	4	LS
9937	3693	2	]	]	-RRB-
9937	3693	3	With	with	IN
9937	3693	4	the	the	DT
9937	3693	5	fish	fish	NN
9937	3693	6	scaled	scale	VBN
9937	3693	7	,	,	,
9937	3693	8	proceed	proceed	VBP
9937	3693	9	to	to	TO
9937	3693	10	remove	remove	VB
9937	3693	11	the	the	DT
9937	3693	12	entrails	entrail	NNS
9937	3693	13	.	.	.
9937	3694	1	As	as	IN
9937	3694	2	shown	show	VBN
9937	3694	3	in	in	IN
9937	3694	4	Fig	Fig	NNP
9937	3694	5	.	.	.
9937	3695	1	4	4	LS
9937	3695	2	,	,	,
9937	3695	3	cut	cut	VB
9937	3695	4	a	a	DT
9937	3695	5	slit	slit	NN
9937	3695	6	in	in	IN
9937	3695	7	the	the	DT
9937	3695	8	belly	belly	NN
9937	3695	9	from	from	IN
9937	3695	10	the	the	DT
9937	3695	11	head	head	NN
9937	3695	12	end	end	VB
9937	3695	13	to	to	IN
9937	3695	14	the	the	DT
9937	3695	15	vent	vent	NN
9937	3695	16	,	,	,
9937	3695	17	using	use	VBG
9937	3695	18	a	a	DT
9937	3695	19	sharp	sharp	JJ
9937	3695	20	knife	knife	NN
9937	3695	21	.	.	.
9937	3696	1	Run	run	VB
9937	3696	2	the	the	DT
9937	3696	3	opening	opening	NN
9937	3696	4	up	up	RP
9937	3696	5	well	well	RB
9937	3696	6	toward	toward	IN
9937	3696	7	the	the	DT
9937	3696	8	head	head	NN
9937	3696	9	,	,	,
9937	3696	10	as	as	IN
9937	3696	11	Fig	Fig	NNP
9937	3696	12	.	.	.
9937	3697	1	5	5	CD
9937	3697	2	shows	show	NNS
9937	3697	3	,	,	,
9937	3697	4	and	and	CC
9937	3697	5	then	then	RB
9937	3697	6	through	through	IN
9937	3697	7	the	the	DT
9937	3697	8	opening	opening	NN
9937	3697	9	formed	form	VBN
9937	3697	10	draw	draw	VB
9937	3697	11	out	out	RP
9937	3697	12	the	the	DT
9937	3697	13	entrails	entrail	NNS
9937	3697	14	with	with	IN
9937	3697	15	the	the	DT
9937	3697	16	fingers	finger	NNS
9937	3697	17	.	.	.
9937	3698	1	[	[	-LRB-
9937	3698	2	Illustration	illustration	NN
9937	3698	3	:	:	:
9937	3698	4	FIG	FIG	NNP
9937	3698	5	.	.	.
9937	3699	1	5	5	LS
9937	3699	2	]	]	-RRB-
9937	3699	3	[	[	-LRB-
9937	3699	4	Illustration	illustration	NN
9937	3699	5	:	:	:
9937	3699	6	FIG	FIG	NNP
9937	3699	7	.	.	.
9937	3700	1	6	6	LS
9937	3700	2	]	]	-RRB-
9937	3700	3	If	if	IN
9937	3700	4	the	the	DT
9937	3700	5	head	head	NN
9937	3700	6	is	be	VBZ
9937	3700	7	to	to	TO
9937	3700	8	be	be	VB
9937	3700	9	removed	remove	VBN
9937	3700	10	,	,	,
9937	3700	11	it	-PRON-	PRP
9937	3700	12	should	should	MD
9937	3700	13	be	be	VB
9937	3700	14	cut	cut	VBN
9937	3700	15	off	off	RP
9937	3700	16	at	at	IN
9937	3700	17	this	this	DT
9937	3700	18	time	time	NN
9937	3700	19	.	.	.
9937	3701	1	When	when	WRB
9937	3701	2	a	a	DT
9937	3701	3	fish	fish	NN
9937	3701	4	is	be	VBZ
9937	3701	5	to	to	TO
9937	3701	6	be	be	VB
9937	3701	7	baked	bake	VBN
9937	3701	8	or	or	CC
9937	3701	9	prepared	prepare	VBN
9937	3701	10	in	in	IN
9937	3701	11	some	some	DT
9937	3701	12	other	other	JJ
9937	3701	13	way	way	NN
9937	3701	14	in	in	IN
9937	3701	15	which	which	WDT
9937	3701	16	the	the	DT
9937	3701	17	head	head	NN
9937	3701	18	may	may	MD
9937	3701	19	be	be	VB
9937	3701	20	retained	retain	VBN
9937	3701	21	,	,	,
9937	3701	22	it	-PRON-	PRP
9937	3701	23	is	be	VBZ
9937	3701	24	allowed	allow	VBN
9937	3701	25	to	to	TO
9937	3701	26	remain	remain	VB
9937	3701	27	on	on	IN
9937	3701	28	,	,	,
9937	3701	29	but	but	CC
9937	3701	30	it	-PRON-	PRP
9937	3701	31	is	be	VBZ
9937	3701	32	kept	keep	VBN
9937	3701	33	more	more	JJR
9937	3701	34	for	for	IN
9937	3701	35	an	an	DT
9937	3701	36	ornament	ornament	JJ
9937	3701	37	than	than	IN
9937	3701	38	for	for	IN
9937	3701	39	any	any	DT
9937	3701	40	other	other	JJ
9937	3701	41	reason	reason	NN
9937	3701	42	.	.	.
9937	3702	1	To	to	TO
9937	3702	2	remove	remove	VB
9937	3702	3	the	the	DT
9937	3702	4	head	head	NN
9937	3702	5	,	,	,
9937	3702	6	slip	slip	VB
9937	3702	7	a	a	DT
9937	3702	8	sharp	sharp	JJ
9937	3702	9	knife	knife	NN
9937	3702	10	under	under	IN
9937	3702	11	the	the	DT
9937	3702	12	gills	gill	NNS
9937	3702	13	as	as	RB
9937	3702	14	far	far	RB
9937	3702	15	as	as	IN
9937	3702	16	possible	possible	JJ
9937	3702	17	,	,	,
9937	3702	18	as	as	IN
9937	3702	19	Fig	Fig	NNP
9937	3702	20	.	.	.
9937	3703	1	6	6	CD
9937	3703	2	shows	show	NNS
9937	3703	3	,	,	,
9937	3703	4	and	and	CC
9937	3703	5	then	then	RB
9937	3703	6	cut	cut	VB
9937	3703	7	it	-PRON-	PRP
9937	3703	8	off	off	RP
9937	3703	9	in	in	IN
9937	3703	10	such	such	PDT
9937	3703	11	a	a	DT
9937	3703	12	way	way	NN
9937	3703	13	as	as	IN
9937	3703	14	not	not	RB
9937	3703	15	to	to	TO
9937	3703	16	remove	remove	VB
9937	3703	17	with	with	IN
9937	3703	18	it	-PRON-	PRP
9937	3703	19	any	any	DT
9937	3703	20	of	of	IN
9937	3703	21	the	the	DT
9937	3703	22	body	body	NN
9937	3703	23	of	of	IN
9937	3703	24	the	the	DT
9937	3703	25	fish	fish	NN
9937	3703	26	.	.	.
9937	3704	1	Whether	whether	IN
9937	3704	2	the	the	DT
9937	3704	3	head	head	NN
9937	3704	4	is	be	VBZ
9937	3704	5	removed	remove	VBN
9937	3704	6	or	or	CC
9937	3704	7	not	not	RB
9937	3704	8	,	,	,
9937	3704	9	make	make	VB
9937	3704	10	sure	sure	JJ
9937	3704	11	that	that	IN
9937	3704	12	the	the	DT
9937	3704	13	cavity	cavity	NN
9937	3704	14	formed	form	VBN
9937	3704	15	by	by	IN
9937	3704	16	taking	take	VBG
9937	3704	17	out	out	RP
9937	3704	18	the	the	DT
9937	3704	19	entrails	entrail	NNS
9937	3704	20	is	be	VBZ
9937	3704	21	perfectly	perfectly	RB
9937	3704	22	clean	clean	JJ
9937	3704	23	.	.	.
9937	3705	1	Then	then	RB
9937	3705	2	wash	wash	VB
9937	3705	3	the	the	DT
9937	3705	4	fish	fish	NN
9937	3705	5	with	with	IN
9937	3705	6	cold	cold	JJ
9937	3705	7	water	water	NN
9937	3705	8	and	and	CC
9937	3705	9	,	,	,
9937	3705	10	if	if	IN
9937	3705	11	desired	desire	VBN
9937	3705	12	,	,	,
9937	3705	13	cut	cut	VBD
9937	3705	14	off	off	RP
9937	3705	15	the	the	DT
9937	3705	16	fins	fin	NNS
9937	3705	17	and	and	CC
9937	3705	18	tail	tail	NN
9937	3705	19	,	,	,
9937	3705	20	although	although	IN
9937	3705	21	this	this	DT
9937	3705	22	is	be	VBZ
9937	3705	23	not	not	RB
9937	3705	24	usually	usually	RB
9937	3705	25	done	do	VBN
9937	3705	26	.	.	.
9937	3706	1	The	the	DT
9937	3706	2	fish	fish	NN
9937	3706	3	,	,	,
9937	3706	4	which	which	WDT
9937	3706	5	is	be	VBZ
9937	3706	6	now	now	RB
9937	3706	7	properly	properly	RB
9937	3706	8	prepared	prepare	VBN
9937	3706	9	,	,	,
9937	3706	10	may	may	MD
9937	3706	11	be	be	VB
9937	3706	12	cooked	cook	VBN
9937	3706	13	at	at	IN
9937	3706	14	once	once	RB
9937	3706	15	or	or	CC
9937	3706	16	placed	place	VBN
9937	3706	17	in	in	IN
9937	3706	18	the	the	DT
9937	3706	19	refrigerator	refrigerator	NN
9937	3706	20	until	until	IN
9937	3706	21	time	time	NN
9937	3706	22	for	for	IN
9937	3706	23	cooking	cooking	NN
9937	3706	24	.	.	.
9937	3707	1	[	[	-LRB-
9937	3707	2	Illustration	illustration	NN
9937	3707	3	:	:	:
9937	3707	4	FIG	FIG	NNP
9937	3707	5	.	.	.
9937	3708	1	7	7	LS
9937	3708	2	]	]	-RRB-
9937	3708	3	26	26	CD
9937	3708	4	.	.	.
9937	3709	1	BONING	bone	VBG
9937	3709	2	FISH.--In	FISH.--In	NNP
9937	3709	3	the	the	DT
9937	3709	4	preparation	preparation	NN
9937	3709	5	of	of	IN
9937	3709	6	some	some	DT
9937	3709	7	kinds	kind	NNS
9937	3709	8	of	of	IN
9937	3709	9	fish	fish	NN
9937	3709	10	,	,	,
9937	3709	11	it	-PRON-	PRP
9937	3709	12	is	be	VBZ
9937	3709	13	often	often	RB
9937	3709	14	desired	desire	VBN
9937	3709	15	to	to	TO
9937	3709	16	bone	bone	NN
9937	3709	17	the	the	DT
9937	3709	18	fish	fish	NN
9937	3709	19	;	;	:
9937	3709	20	that	that	RB
9937	3709	21	is	is	RB
9937	3709	22	,	,	,
9937	3709	23	to	to	TO
9937	3709	24	remove	remove	VB
9937	3709	25	the	the	DT
9937	3709	26	backbone	backbone	NN
9937	3709	27	and	and	CC
9937	3709	28	the	the	DT
9937	3709	29	ribs	rib	NNS
9937	3709	30	.	.	.
9937	3710	1	Figs	fig	NNS
9937	3710	2	.	.	.
9937	3711	1	7	7	CD
9937	3711	2	to	to	TO
9937	3711	3	10	10	CD
9937	3711	4	show	show	VB
9937	3711	5	the	the	DT
9937	3711	6	various	various	JJ
9937	3711	7	steps	step	NNS
9937	3711	8	in	in	IN
9937	3711	9	the	the	DT
9937	3711	10	process	process	NN
9937	3711	11	of	of	IN
9937	3711	12	boning	bone	VBG
9937	3711	13	.	.	.
9937	3712	1	After	after	IN
9937	3712	2	the	the	DT
9937	3712	3	fish	fish	NN
9937	3712	4	has	have	VBZ
9937	3712	5	been	be	VBN
9937	3712	6	thoroughly	thoroughly	RB
9937	3712	7	cleaned	clean	VBN
9937	3712	8	,	,	,
9937	3712	9	insert	insert	VB
9937	3712	10	a	a	DT
9937	3712	11	sharp	sharp	RB
9937	3712	12	-	-	HYPH
9937	3712	13	pointed	pointed	JJ
9937	3712	14	knife	knife	NN
9937	3712	15	in	in	IN
9937	3712	16	the	the	DT
9937	3712	17	back	back	NN
9937	3712	18	where	where	WRB
9937	3712	19	it	-PRON-	PRP
9937	3712	20	is	be	VBZ
9937	3712	21	cut	cut	VBN
9937	3712	22	from	from	IN
9937	3712	23	the	the	DT
9937	3712	24	head	head	NN
9937	3712	25	,	,	,
9937	3712	26	as	as	IN
9937	3712	27	shown	show	VBN
9937	3712	28	in	in	IN
9937	3712	29	Fig	Fig	NNP
9937	3712	30	.	.	.
9937	3713	1	7	7	CD
9937	3713	2	,	,	,
9937	3713	3	and	and	CC
9937	3713	4	loosen	loosen	VB
9937	3713	5	the	the	DT
9937	3713	6	backbone	backbone	NN
9937	3713	7	at	at	IN
9937	3713	8	this	this	DT
9937	3713	9	place	place	NN
9937	3713	10	.	.	.
9937	3714	1	Then	then	RB
9937	3714	2	,	,	,
9937	3714	3	as	as	IN
9937	3714	4	in	in	IN
9937	3714	5	Fig	Fig	NNP
9937	3714	6	.	.	.
9937	3715	1	8	8	CD
9937	3715	2	,	,	,
9937	3715	3	slip	slip	VB
9937	3715	4	the	the	DT
9937	3715	5	knife	knife	NN
9937	3715	6	along	along	IN
9937	3715	7	the	the	DT
9937	3715	8	ribs	rib	NNS
9937	3715	9	away	away	RB
9937	3715	10	from	from	IN
9937	3715	11	the	the	DT
9937	3715	12	backbone	backbone	NN
9937	3715	13	on	on	IN
9937	3715	14	both	both	DT
9937	3715	15	sides	side	NNS
9937	3715	16	.	.	.
9937	3716	1	After	after	IN
9937	3716	2	getting	get	VBG
9937	3716	3	the	the	DT
9937	3716	4	bone	bone	NN
9937	3716	5	well	well	RB
9937	3716	6	loosened	loosen	VBD
9937	3716	7	at	at	IN
9937	3716	8	the	the	DT
9937	3716	9	end	end	NN
9937	3716	10	,	,	,
9937	3716	11	cut	cut	VB
9937	3716	12	it	-PRON-	PRP
9937	3716	13	from	from	IN
9937	3716	14	the	the	DT
9937	3716	15	flesh	flesh	NN
9937	3716	16	all	all	PDT
9937	3716	17	the	the	DT
9937	3716	18	way	way	NN
9937	3716	19	down	down	IN
9937	3716	20	to	to	IN
9937	3716	21	the	the	DT
9937	3716	22	tail	tail	NN
9937	3716	23	,	,	,
9937	3716	24	as	as	IN
9937	3716	25	shown	show	VBN
9937	3716	26	in	in	IN
9937	3716	27	Fig	Fig	NNP
9937	3716	28	.	.	.
9937	3717	1	9	9	CD
9937	3717	2	.	.	.
9937	3718	1	When	when	WRB
9937	3718	2	thus	thus	RB
9937	3718	3	separated	separate	VBN
9937	3718	4	from	from	IN
9937	3718	5	the	the	DT
9937	3718	6	flesh	flesh	NN
9937	3718	7	,	,	,
9937	3718	8	the	the	DT
9937	3718	9	backbone	backbone	NN
9937	3718	10	and	and	CC
9937	3718	11	the	the	DT
9937	3718	12	ribs	rib	NNS
9937	3718	13	,	,	,
9937	3718	14	which	which	WDT
9937	3718	15	comprise	comprise	VBP
9937	3718	16	practically	practically	RB
9937	3718	17	all	all	PDT
9937	3718	18	the	the	DT
9937	3718	19	bones	bone	NNS
9937	3718	20	in	in	IN
9937	3718	21	a	a	DT
9937	3718	22	fish	fish	NN
9937	3718	23	,	,	,
9937	3718	24	may	may	MD
9937	3718	25	be	be	VB
9937	3718	26	lifted	lift	VBN
9937	3718	27	out	out	RP
9937	3718	28	intact	intact	JJ
9937	3718	29	,	,	,
9937	3718	30	as	as	IN
9937	3718	31	is	be	VBZ
9937	3718	32	shown	show	VBN
9937	3718	33	in	in	IN
9937	3718	34	Fig	Fig	NNP
9937	3718	35	.	.	.
9937	3719	1	10	10	CD
9937	3719	2	.	.	.
9937	3720	1	[	[	-LRB-
9937	3720	2	Illustration	illustration	NN
9937	3720	3	:	:	:
9937	3720	4	FIG	FIG	NNP
9937	3720	5	.	.	.
9937	3721	1	8	8	LS
9937	3721	2	]	]	-RRB-
9937	3721	3	[	[	-LRB-
9937	3721	4	Illustration	illustration	NN
9937	3721	5	:	:	:
9937	3721	6	FIG	FIG	NNP
9937	3721	7	.	.	.
9937	3722	1	9	9	CD
9937	3722	2	]	]	-RRB-
9937	3722	3	27	27	CD
9937	3722	4	.	.	.
9937	3723	1	SKINNING	skin	VBG
9937	3723	2	FISH.--Some	fish.--some	JJ
9937	3723	3	kinds	kind	NNS
9937	3723	4	of	of	IN
9937	3723	5	fish	fish	NN
9937	3723	6	,	,	,
9937	3723	7	especially	especially	RB
9937	3723	8	those	those	DT
9937	3723	9	having	have	VBG
9937	3723	10	no	no	DT
9937	3723	11	scales	scale	NNS
9937	3723	12	,	,	,
9937	3723	13	such	such	JJ
9937	3723	14	as	as	IN
9937	3723	15	flounder	flounder	NN
9937	3723	16	,	,	,
9937	3723	17	catfish	catfish	NN
9937	3723	18	,	,	,
9937	3723	19	and	and	CC
9937	3723	20	eels	eel	NNS
9937	3723	21	,	,	,
9937	3723	22	are	be	VBP
9937	3723	23	made	make	VBN
9937	3723	24	more	more	RBR
9937	3723	25	palatable	palatable	JJ
9937	3723	26	by	by	IN
9937	3723	27	being	be	VBG
9937	3723	28	skinned	skin	VBN
9937	3723	29	.	.	.
9937	3724	1	To	to	TO
9937	3724	2	skin	skin	VB
9937	3724	3	a	a	DT
9937	3724	4	fish	fish	NN
9937	3724	5	,	,	,
9937	3724	6	cut	cut	VB
9937	3724	7	a	a	DT
9937	3724	8	narrow	narrow	JJ
9937	3724	9	strip	strip	NN
9937	3724	10	of	of	IN
9937	3724	11	the	the	DT
9937	3724	12	skin	skin	NN
9937	3724	13	along	along	IN
9937	3724	14	the	the	DT
9937	3724	15	spine	spine	NN
9937	3724	16	from	from	IN
9937	3724	17	the	the	DT
9937	3724	18	head	head	NN
9937	3724	19	to	to	IN
9937	3724	20	the	the	DT
9937	3724	21	tail	tail	NN
9937	3724	22	,	,	,
9937	3724	23	as	as	IN
9937	3724	24	shown	show	VBN
9937	3724	25	in	in	IN
9937	3724	26	Fig	Fig	NNP
9937	3724	27	.	.	.
9937	3725	1	11	11	CD
9937	3725	2	.	.	.
9937	3726	1	At	at	IN
9937	3726	2	this	this	DT
9937	3726	3	opening	opening	NN
9937	3726	4	,	,	,
9937	3726	5	loosen	loosen	VB
9937	3726	6	the	the	DT
9937	3726	7	skin	skin	NN
9937	3726	8	on	on	IN
9937	3726	9	one	one	CD
9937	3726	10	side	side	NN
9937	3726	11	where	where	WRB
9937	3726	12	it	-PRON-	PRP
9937	3726	13	is	be	VBZ
9937	3726	14	fastened	fasten	VBN
9937	3726	15	to	to	IN
9937	3726	16	the	the	DT
9937	3726	17	bony	bony	NN
9937	3726	18	part	part	NN
9937	3726	19	of	of	IN
9937	3726	20	the	the	DT
9937	3726	21	fish	fish	NN
9937	3726	22	and	and	CC
9937	3726	23	then	then	RB
9937	3726	24	,	,	,
9937	3726	25	as	as	IN
9937	3726	26	in	in	IN
9937	3726	27	Fig	Fig	NNP
9937	3726	28	.	.	.
9937	3727	1	12	12	CD
9937	3727	2	,	,	,
9937	3727	3	draw	draw	VB
9937	3727	4	it	-PRON-	PRP
9937	3727	5	off	off	RP
9937	3727	6	around	around	RB
9937	3727	7	toward	toward	IN
9937	3727	8	the	the	DT
9937	3727	9	belly	belly	NN
9937	3727	10	,	,	,
9937	3727	11	working	work	VBG
9937	3727	12	carefully	carefully	RB
9937	3727	13	so	so	IN
9937	3727	14	as	as	IN
9937	3727	15	not	not	RB
9937	3727	16	to	to	TO
9937	3727	17	tear	tear	VB
9937	3727	18	the	the	DT
9937	3727	19	flesh	flesh	NN
9937	3727	20	.	.	.
9937	3728	1	Sometimes	sometimes	RB
9937	3728	2	it	-PRON-	PRP
9937	3728	3	is	be	VBZ
9937	3728	4	a	a	DT
9937	3728	5	good	good	JJ
9937	3728	6	plan	plan	NN
9937	3728	7	to	to	TO
9937	3728	8	use	use	VB
9937	3728	9	a	a	DT
9937	3728	10	knife	knife	NN
9937	3728	11	for	for	IN
9937	3728	12	this	this	DT
9937	3728	13	purpose	purpose	NN
9937	3728	14	,	,	,
9937	3728	15	working	work	VBG
9937	3728	16	the	the	DT
9937	3728	17	skin	skin	NN
9937	3728	18	loose	loose	JJ
9937	3728	19	from	from	IN
9937	3728	20	the	the	DT
9937	3728	21	flesh	flesh	NN
9937	3728	22	with	with	IN
9937	3728	23	the	the	DT
9937	3728	24	knife	knife	NN
9937	3728	25	and	and	CC
9937	3728	26	at	at	IN
9937	3728	27	the	the	DT
9937	3728	28	same	same	JJ
9937	3728	29	time	time	NN
9937	3728	30	pulling	pull	VBG
9937	3728	31	the	the	DT
9937	3728	32	skin	skin	NN
9937	3728	33	with	with	IN
9937	3728	34	the	the	DT
9937	3728	35	other	other	JJ
9937	3728	36	hand	hand	NN
9937	3728	37	.	.	.
9937	3729	1	After	after	IN
9937	3729	2	removing	remove	VBG
9937	3729	3	the	the	DT
9937	3729	4	skin	skin	NN
9937	3729	5	from	from	IN
9937	3729	6	one	one	CD
9937	3729	7	side	side	NN
9937	3729	8	,	,	,
9937	3729	9	turn	turn	VB
9937	3729	10	the	the	DT
9937	3729	11	fish	fish	NN
9937	3729	12	and	and	CC
9937	3729	13	take	take	VB
9937	3729	14	off	off	RP
9937	3729	15	the	the	DT
9937	3729	16	skin	skin	NN
9937	3729	17	from	from	IN
9937	3729	18	the	the	DT
9937	3729	19	other	other	JJ
9937	3729	20	side	side	NN
9937	3729	21	in	in	IN
9937	3729	22	the	the	DT
9937	3729	23	same	same	JJ
9937	3729	24	way	way	NN
9937	3729	25	.	.	.
9937	3730	1	Care	care	NN
9937	3730	2	should	should	MD
9937	3730	3	be	be	VB
9937	3730	4	taken	take	VBN
9937	3730	5	to	to	TO
9937	3730	6	clean	clean	VB
9937	3730	7	the	the	DT
9937	3730	8	fish	fish	NN
9937	3730	9	properly	properly	RB
9937	3730	10	before	before	IN
9937	3730	11	attempting	attempt	VBG
9937	3730	12	to	to	TO
9937	3730	13	skin	skin	VB
9937	3730	14	it	-PRON-	PRP
9937	3730	15	.	.	.
9937	3731	1	If	if	IN
9937	3731	2	the	the	DT
9937	3731	3	fish	fish	NN
9937	3731	4	is	be	VBZ
9937	3731	5	frozen	freeze	VBN
9937	3731	6	,	,	,
9937	3731	7	it	-PRON-	PRP
9937	3731	8	should	should	MD
9937	3731	9	first	first	RB
9937	3731	10	be	be	VB
9937	3731	11	thawed	thaw	VBN
9937	3731	12	in	in	IN
9937	3731	13	cold	cold	JJ
9937	3731	14	water	water	NN
9937	3731	15	.	.	.
9937	3732	1	[	[	-LRB-
9937	3732	2	Illustration	illustration	NN
9937	3732	3	:	:	:
9937	3732	4	FIG	FIG	NNP
9937	3732	5	.	.	.
9937	3733	1	10	10	LS
9937	3733	2	]	]	-RRB-
9937	3733	3	[	[	-LRB-
9937	3733	4	Illustration	illustration	NN
9937	3733	5	:	:	:
9937	3733	6	FIG	FIG	NNP
9937	3733	7	.	.	.
9937	3734	1	11	11	CD
9937	3734	2	]	]	-RRB-
9937	3734	3	28	28	CD
9937	3734	4	.	.	.
9937	3735	1	FILLETING	fillet	VBG
9937	3735	2	FISH.--As	fish.--as	CD
9937	3735	3	many	many	JJ
9937	3735	4	recipes	recipe	NNS
9937	3735	5	require	require	VBP
9937	3735	6	fish	fish	NN
9937	3735	7	to	to	TO
9937	3735	8	be	be	VB
9937	3735	9	cut	cut	VBN
9937	3735	10	into	into	IN
9937	3735	11	_	_	NNP
9937	3735	12	fillets	fillet	NNS
9937	3735	13	_	_	NNP
9937	3735	14	,	,	,
9937	3735	15	that	that	RB
9937	3735	16	is	is	RB
9937	3735	17	,	,	,
9937	3735	18	thick	thick	JJ
9937	3735	19	,	,	,
9937	3735	20	flat	flat	JJ
9937	3735	21	slices	slice	NNS
9937	3735	22	from	from	IN
9937	3735	23	which	which	WDT
9937	3735	24	the	the	DT
9937	3735	25	bone	bone	NN
9937	3735	26	is	be	VBZ
9937	3735	27	removed	remove	VBN
9937	3735	28	,	,	,
9937	3735	29	it	-PRON-	PRP
9937	3735	30	is	be	VBZ
9937	3735	31	well	well	JJ
9937	3735	32	for	for	IN
9937	3735	33	the	the	DT
9937	3735	34	housewife	housewife	NN
9937	3735	35	to	to	TO
9937	3735	36	understand	understand	VB
9937	3735	37	just	just	RB
9937	3735	38	how	how	WRB
9937	3735	39	to	to	TO
9937	3735	40	accomplish	accomplish	VB
9937	3735	41	this	this	DT
9937	3735	42	part	part	NN
9937	3735	43	of	of	IN
9937	3735	44	the	the	DT
9937	3735	45	preparation	preparation	NN
9937	3735	46	.	.	.
9937	3736	1	Figs	fig	NNS
9937	3736	2	.	.	.
9937	3737	1	13	13	CD
9937	3737	2	to	to	TO
9937	3737	3	15	15	CD
9937	3737	4	show	show	VB
9937	3737	5	the	the	DT
9937	3737	6	filleting	filleting	NN
9937	3737	7	of	of	IN
9937	3737	8	a	a	DT
9937	3737	9	flounder	flounder	NN
9937	3737	10	.	.	.
9937	3738	1	While	while	IN
9937	3738	2	this	this	DT
9937	3738	3	process	process	NN
9937	3738	4	varies	vary	VBZ
9937	3738	5	somewhat	somewhat	RB
9937	3738	6	in	in	IN
9937	3738	7	the	the	DT
9937	3738	8	different	different	JJ
9937	3738	9	varieties	variety	NNS
9937	3738	10	of	of	IN
9937	3738	11	fish	fish	NN
9937	3738	12	,	,	,
9937	3738	13	the	the	DT
9937	3738	14	usual	usual	JJ
9937	3738	15	steps	step	NNS
9937	3738	16	are	be	VBP
9937	3738	17	the	the	DT
9937	3738	18	ones	one	NNS
9937	3738	19	here	here	RB
9937	3738	20	outlined	outline	VBN
9937	3738	21	.	.	.
9937	3739	1	After	after	IN
9937	3739	2	thoroughly	thoroughly	RB
9937	3739	3	cleaning	clean	VBG
9937	3739	4	the	the	DT
9937	3739	5	flounder	flounder	NN
9937	3739	6	and	and	CC
9937	3739	7	removing	remove	VBG
9937	3739	8	the	the	DT
9937	3739	9	skin	skin	NN
9937	3739	10	,	,	,
9937	3739	11	lay	lie	VBD
9937	3739	12	the	the	DT
9937	3739	13	fish	fish	NN
9937	3739	14	out	out	IN
9937	3739	15	flat	flat	RB
9937	3739	16	and	and	CC
9937	3739	17	cut	cut	VB
9937	3739	18	the	the	DT
9937	3739	19	flesh	flesh	NN
9937	3739	20	down	down	RP
9937	3739	21	through	through	IN
9937	3739	22	the	the	DT
9937	3739	23	center	center	NN
9937	3739	24	from	from	IN
9937	3739	25	the	the	DT
9937	3739	26	head	head	NN
9937	3739	27	end	end	VB
9937	3739	28	to	to	IN
9937	3739	29	the	the	DT
9937	3739	30	tail	tail	NN
9937	3739	31	,	,	,
9937	3739	32	as	as	IN
9937	3739	33	shown	show	VBN
9937	3739	34	in	in	IN
9937	3739	35	Fig	Fig	NNP
9937	3739	36	.	.	.
9937	3740	1	13	13	CD
9937	3740	2	.	.	.
9937	3741	1	Then	then	RB
9937	3741	2	,	,	,
9937	3741	3	with	with	IN
9937	3741	4	a	a	DT
9937	3741	5	knife	knife	NN
9937	3741	6	,	,	,
9937	3741	7	work	work	VB
9937	3741	8	each	each	DT
9937	3741	9	half	half	NN
9937	3741	10	of	of	IN
9937	3741	11	the	the	DT
9937	3741	12	flesh	flesh	NN
9937	3741	13	loose	loose	JJ
9937	3741	14	from	from	IN
9937	3741	15	the	the	DT
9937	3741	16	bones	bone	NNS
9937	3741	17	,	,	,
9937	3741	18	as	as	IN
9937	3741	19	in	in	IN
9937	3741	20	Fig	Fig	NNP
9937	3741	21	.	.	.
9937	3742	1	14	14	CD
9937	3742	2	.	.	.
9937	3743	1	With	with	IN
9937	3743	2	these	these	DT
9937	3743	3	two	two	CD
9937	3743	4	pieces	piece	NNS
9937	3743	5	removed	remove	VBD
9937	3743	6	,	,	,
9937	3743	7	turn	turn	VB
9937	3743	8	the	the	DT
9937	3743	9	fish	fish	NN
9937	3743	10	over	over	RB
9937	3743	11	,	,	,
9937	3743	12	cut	cut	VB
9937	3743	13	the	the	DT
9937	3743	14	flesh	flesh	NN
9937	3743	15	down	down	RP
9937	3743	16	through	through	IN
9937	3743	17	the	the	DT
9937	3743	18	center	center	NN
9937	3743	19	,	,	,
9937	3743	20	and	and	CC
9937	3743	21	separate	separate	VB
9937	3743	22	it	-PRON-	PRP
9937	3743	23	from	from	IN
9937	3743	24	the	the	DT
9937	3743	25	bones	bone	NNS
9937	3743	26	in	in	IN
9937	3743	27	the	the	DT
9937	3743	28	same	same	JJ
9937	3743	29	manner	manner	NN
9937	3743	30	as	as	IN
9937	3743	31	before	before	RB
9937	3743	32	.	.	.
9937	3744	1	If	if	IN
9937	3744	2	a	a	DT
9937	3744	3	meat	meat	NN
9937	3744	4	board	board	NN
9937	3744	5	is	be	VBZ
9937	3744	6	on	on	IN
9937	3744	7	hand	hand	NN
9937	3744	8	,	,	,
9937	3744	9	it	-PRON-	PRP
9937	3744	10	is	be	VBZ
9937	3744	11	a	a	DT
9937	3744	12	good	good	JJ
9937	3744	13	plan	plan	NN
9937	3744	14	to	to	TO
9937	3744	15	place	place	VB
9937	3744	16	the	the	DT
9937	3744	17	fish	fish	NN
9937	3744	18	on	on	IN
9937	3744	19	such	such	PDT
9937	3744	20	a	a	DT
9937	3744	21	board	board	NN
9937	3744	22	before	before	IN
9937	3744	23	removing	remove	VBG
9937	3744	24	the	the	DT
9937	3744	25	flesh	flesh	NN
9937	3744	26	.	.	.
9937	3745	1	At	at	IN
9937	3745	2	the	the	DT
9937	3745	3	end	end	NN
9937	3745	4	of	of	IN
9937	3745	5	the	the	DT
9937	3745	6	filleting	filleting	JJ
9937	3745	7	process	process	NN
9937	3745	8	,	,	,
9937	3745	9	the	the	DT
9937	3745	10	flounder	flounder	NN
9937	3745	11	should	should	MD
9937	3745	12	appear	appear	VB
9937	3745	13	as	as	IN
9937	3745	14	shown	show	VBN
9937	3745	15	in	in	IN
9937	3745	16	Fig	Fig	NNP
9937	3745	17	.	.	.
9937	3746	1	15	15	CD
9937	3746	2	,	,	,
9937	3746	3	the	the	DT
9937	3746	4	long	long	JJ
9937	3746	5	,	,	,
9937	3746	6	narrow	narrow	JJ
9937	3746	7	strips	strip	NNS
9937	3746	8	on	on	IN
9937	3746	9	the	the	DT
9937	3746	10	right	right	NN
9937	3746	11	being	be	VBG
9937	3746	12	the	the	DT
9937	3746	13	flesh	flesh	NN
9937	3746	14	and	and	CC
9937	3746	15	that	that	IN
9937	3746	16	remaining	remain	VBG
9937	3746	17	on	on	IN
9937	3746	18	the	the	DT
9937	3746	19	board	board	NN
9937	3746	20	being	be	VBG
9937	3746	21	the	the	DT
9937	3746	22	bones	bone	NNS
9937	3746	23	intact	intact	JJ
9937	3746	24	.	.	.
9937	3747	1	The	the	DT
9937	3747	2	strips	strip	NNS
9937	3747	3	thus	thus	RB
9937	3747	4	produced	produce	VBN
9937	3747	5	may	may	MD
9937	3747	6	be	be	VB
9937	3747	7	cut	cut	VBN
9937	3747	8	into	into	IN
9937	3747	9	pieces	piece	NNS
9937	3747	10	of	of	IN
9937	3747	11	any	any	DT
9937	3747	12	preferred	preferred	JJ
9937	3747	13	size	size	NN
9937	3747	14	.	.	.
9937	3748	1	[	[	-LRB-
9937	3748	2	Illustration	illustration	NN
9937	3748	3	:	:	:
9937	3748	4	FIG	FIG	NNP
9937	3748	5	.	.	.
9937	3749	1	12	12	CD
9937	3749	2	]	]	-RRB-
9937	3749	3	[	[	-LRB-
9937	3749	4	Illustration	illustration	NN
9937	3749	5	:	:	:
9937	3749	6	FIG	FIG	NNP
9937	3749	7	.	.	.
9937	3750	1	13	13	CD
9937	3750	2	]	]	-RRB-
9937	3750	3	*	*	NFP
9937	3750	4	*	*	NFP
9937	3750	5	*	*	NFP
9937	3750	6	*	*	NFP
9937	3750	7	*	*	NFP
9937	3750	8	RECIPES	recipe	NNS
9937	3750	9	FOR	for	IN
9937	3750	10	FISH	FISH	NNS
9937	3750	11	AND	and	CC
9937	3750	12	FISH	FISH	NNS
9937	3750	13	ACCOMPANIMENTS	accompaniment	NNS
9937	3750	14	METHODS	methods	JJ
9937	3750	15	OF	of	IN
9937	3750	16	COOKING	COOKING	NNP
9937	3750	17	FISH	FISH	NNP
9937	3750	18	29	29	CD
9937	3750	19	.	.	.
9937	3751	1	As	as	IN
9937	3751	2	Tables	Tables	NNP
9937	3751	3	II	II	NNP
9937	3751	4	and	and	CC
9937	3751	5	III	iii	CD
9937	3751	6	show	show	NN
9937	3751	7	,	,	,
9937	3751	8	practically	practically	RB
9937	3751	9	all	all	DT
9937	3751	10	methods	method	NNS
9937	3751	11	of	of	IN
9937	3751	12	cookery	cookery	NN
9937	3751	13	are	be	VBP
9937	3751	14	applicable	applicable	JJ
9937	3751	15	in	in	IN
9937	3751	16	the	the	DT
9937	3751	17	cooking	cooking	NN
9937	3751	18	of	of	IN
9937	3751	19	fish	fish	NN
9937	3751	20	.	.	.
9937	3752	1	For	for	IN
9937	3752	2	instance	instance	NN
9937	3752	3	,	,	,
9937	3752	4	fish	fish	NN
9937	3752	5	may	may	MD
9937	3752	6	be	be	VB
9937	3752	7	boiled	boil	VBN
9937	3752	8	,	,	,
9937	3752	9	steamed	steamed	JJ
9937	3752	10	,	,	,
9937	3752	11	baked	bake	VBD
9937	3752	12	,	,	,
9937	3752	13	fried	fried	NNP
9937	3752	14	,	,	,
9937	3752	15	broiled	broil	VBN
9937	3752	16	,	,	,
9937	3752	17	sautéd	sautéd	NN
9937	3752	18	,	,	,
9937	3752	19	and	and	CC
9937	3752	20	,	,	,
9937	3752	21	in	in	IN
9937	3752	22	addition	addition	NN
9937	3752	23	,	,	,
9937	3752	24	used	use	VBN
9937	3752	25	for	for	IN
9937	3752	26	various	various	JJ
9937	3752	27	kinds	kind	NNS
9937	3752	28	of	of	IN
9937	3752	29	bisques	bisque	NNS
9937	3752	30	,	,	,
9937	3752	31	chowders	chowder	NNS
9937	3752	32	,	,	,
9937	3752	33	and	and	CC
9937	3752	34	numerous	numerous	JJ
9937	3752	35	other	other	JJ
9937	3752	36	made	make	VBN
9937	3752	37	dishes	dish	NNS
9937	3752	38	.	.	.
9937	3753	1	The	the	DT
9937	3753	2	effect	effect	NN
9937	3753	3	of	of	IN
9937	3753	4	these	these	DT
9937	3753	5	different	different	JJ
9937	3753	6	methods	method	NNS
9937	3753	7	is	be	VBZ
9937	3753	8	exactly	exactly	RB
9937	3753	9	the	the	DT
9937	3753	10	same	same	JJ
9937	3753	11	on	on	IN
9937	3753	12	fish	fish	NN
9937	3753	13	as	as	IN
9937	3753	14	on	on	IN
9937	3753	15	meat	meat	NN
9937	3753	16	,	,	,
9937	3753	17	since	since	IN
9937	3753	18	the	the	DT
9937	3753	19	two	two	CD
9937	3753	20	foods	food	NNS
9937	3753	21	are	be	VBP
9937	3753	22	the	the	DT
9937	3753	23	same	same	JJ
9937	3753	24	in	in	IN
9937	3753	25	general	general	JJ
9937	3753	26	construction	construction	NN
9937	3753	27	.	.	.
9937	3754	1	The	the	DT
9937	3754	2	cookery	cookery	NN
9937	3754	3	method	method	NN
9937	3754	4	to	to	TO
9937	3754	5	select	select	VB
9937	3754	6	depends	depend	VBZ
9937	3754	7	largely	largely	RB
9937	3754	8	on	on	IN
9937	3754	9	the	the	DT
9937	3754	10	size	size	NN
9937	3754	11	,	,	,
9937	3754	12	kind	kind	NN
9937	3754	13	,	,	,
9937	3754	14	quality	quality	NN
9937	3754	15	,	,	,
9937	3754	16	and	and	CC
9937	3754	17	flavor	flavor	NN
9937	3754	18	of	of	IN
9937	3754	19	the	the	DT
9937	3754	20	fish	fish	NN
9937	3754	21	.	.	.
9937	3755	1	Just	just	RB
9937	3755	2	as	as	IN
9937	3755	3	an	an	DT
9937	3755	4	old	old	JJ
9937	3755	5	chicken	chicken	NN
9937	3755	6	with	with	IN
9937	3755	7	well	well	RB
9937	3755	8	-	-	HYPH
9937	3755	9	developed	develop	VBN
9937	3755	10	muscles	muscle	NNS
9937	3755	11	is	be	VBZ
9937	3755	12	not	not	RB
9937	3755	13	suitable	suitable	JJ
9937	3755	14	for	for	IN
9937	3755	15	broiling	broil	VBG
9937	3755	16	,	,	,
9937	3755	17	so	so	CC
9937	3755	18	a	a	DT
9937	3755	19	very	very	RB
9937	3755	20	large	large	JJ
9937	3755	21	fish	fish	NN
9937	3755	22	should	should	MD
9937	3755	23	not	not	RB
9937	3755	24	be	be	VB
9937	3755	25	broiled	broil	VBN
9937	3755	26	unless	unless	IN
9937	3755	27	it	-PRON-	PRP
9937	3755	28	can	can	MD
9937	3755	29	be	be	VB
9937	3755	30	cut	cut	VBN
9937	3755	31	into	into	IN
9937	3755	32	slices	slice	NNS
9937	3755	33	,	,	,
9937	3755	34	steaks	steak	NNS
9937	3755	35	,	,	,
9937	3755	36	or	or	CC
9937	3755	37	thin	thin	JJ
9937	3755	38	pieces	piece	NNS
9937	3755	39	.	.	.
9937	3756	1	Cook	cook	VB
9937	3756	2	cutting	cut	VBG
9937	3756	3	fish	fish	NN
9937	3756	4	with	with	IN
9937	3756	5	knife	knife	NN
9937	3756	6	.	.	.
9937	3757	1	Such	such	PDT
9937	3757	2	a	a	DT
9937	3757	3	fish	fish	NN
9937	3757	4	is	be	VBZ
9937	3757	5	usually	usually	RB
9937	3757	6	either	either	CC
9937	3757	7	stuffed	stuff	VBN
9937	3757	8	and	and	CC
9937	3757	9	baked	bake	VBD
9937	3757	10	or	or	CC
9937	3757	11	baked	bake	VBN
9937	3757	12	without	without	IN
9937	3757	13	stuffing	stuffing	NN
9937	3757	14	,	,	,
9937	3757	15	but	but	CC
9937	3757	16	when	when	WRB
9937	3757	17	it	-PRON-	PRP
9937	3757	18	is	be	VBZ
9937	3757	19	cut	cut	VBN
9937	3757	20	into	into	IN
9937	3757	21	slices	slice	NNS
9937	3757	22	,	,	,
9937	3757	23	the	the	DT
9937	3757	24	slices	slice	NNS
9937	3757	25	may	may	MD
9937	3757	26	be	be	VB
9937	3757	27	sautéd	sautéd	NN
9937	3757	28	,	,	,
9937	3757	29	fried	fried	NNP
9937	3757	30	,	,	,
9937	3757	31	broiled	broil	VBN
9937	3757	32	,	,	,
9937	3757	33	or	or	CC
9937	3757	34	steamed	steam	VBN
9937	3757	35	.	.	.
9937	3758	1	[	[	-LRB-
9937	3758	2	Illustration	illustration	NN
9937	3758	3	:	:	:
9937	3758	4	FIG	FIG	NNP
9937	3758	5	.	.	.
9937	3759	1	14	14	CD
9937	3759	2	]	]	-RRB-
9937	3759	3	[	[	-LRB-
9937	3759	4	Illustration	illustration	NN
9937	3759	5	:	:	:
9937	3759	6	FIG	FIG	NNP
9937	3759	7	.	.	.
9937	3760	1	15	15	CD
9937	3760	2	Fish	fish	NN
9937	3760	3	on	on	IN
9937	3760	4	cutting	cut	VBG
9937	3760	5	board	board	NN
9937	3760	6	]	]	-RRB-
9937	3760	7	Some	some	DT
9937	3760	8	varieties	variety	NNS
9937	3760	9	of	of	IN
9937	3760	10	fish	fish	NN
9937	3760	11	are	be	VBP
9937	3760	12	more	more	RBR
9937	3760	13	or	or	CC
9937	3760	14	less	less	RBR
9937	3760	15	tasteless	tasteless	JJ
9937	3760	16	.	.	.
9937	3761	1	These	these	DT
9937	3761	2	should	should	MD
9937	3761	3	be	be	VB
9937	3761	4	prepared	prepare	VBN
9937	3761	5	by	by	IN
9937	3761	6	a	a	DT
9937	3761	7	cookery	cookery	NN
9937	3761	8	method	method	NN
9937	3761	9	that	that	WDT
9937	3761	10	will	will	MD
9937	3761	11	improve	improve	VB
9937	3761	12	their	-PRON-	PRP$
9937	3761	13	flavor	flavor	NN
9937	3761	14	,	,	,
9937	3761	15	or	or	CC
9937	3761	16	if	if	IN
9937	3761	17	the	the	DT
9937	3761	18	cooking	cooking	NN
9937	3761	19	fails	fail	VBZ
9937	3761	20	to	to	TO
9937	3761	21	add	add	VB
9937	3761	22	flavor	flavor	NN
9937	3761	23	,	,	,
9937	3761	24	a	a	DT
9937	3761	25	highly	highly	RB
9937	3761	26	seasoned	seasoned	JJ
9937	3761	27	or	or	CC
9937	3761	28	highly	highly	RB
9937	3761	29	flavored	flavor	VBN
9937	3761	30	sauce	sauce	NN
9937	3761	31	should	should	MD
9937	3761	32	be	be	VB
9937	3761	33	served	serve	VBN
9937	3761	34	with	with	IN
9937	3761	35	them	-PRON-	PRP
9937	3761	36	.	.	.
9937	3762	1	The	the	DT
9937	3762	2	acid	acid	NN
9937	3762	3	of	of	IN
9937	3762	4	vinegar	vinegar	NN
9937	3762	5	or	or	CC
9937	3762	6	lemon	lemon	NN
9937	3762	7	seems	seem	VBZ
9937	3762	8	to	to	TO
9937	3762	9	assist	assist	VB
9937	3762	10	in	in	IN
9937	3762	11	bringing	bring	VBG
9937	3762	12	out	out	RP
9937	3762	13	the	the	DT
9937	3762	14	flavor	flavor	NN
9937	3762	15	of	of	IN
9937	3762	16	fish	fish	NN
9937	3762	17	,	,	,
9937	3762	18	so	so	CC
9937	3762	19	when	when	WRB
9937	3762	20	a	a	DT
9937	3762	21	sauce	sauce	NN
9937	3762	22	is	be	VBZ
9937	3762	23	not	not	RB
9937	3762	24	used	use	VBN
9937	3762	25	,	,	,
9937	3762	26	a	a	DT
9937	3762	27	slice	slice	NN
9937	3762	28	of	of	IN
9937	3762	29	lemon	lemon	NN
9937	3762	30	is	be	VBZ
9937	3762	31	often	often	RB
9937	3762	32	served	serve	VBN
9937	3762	33	with	with	IN
9937	3762	34	the	the	DT
9937	3762	35	fish	fish	NN
9937	3762	36	.	.	.
9937	3763	1	RECIPES	recipes	RB
9937	3763	2	FOR	for	IN
9937	3763	3	FISH	fish	NN
9937	3763	4	SAUCES	sauce	NNS
9937	3763	5	AND	and	CC
9937	3763	6	STUFFINGS	STUFFINGS	NNP
9937	3763	7	30	30	CD
9937	3763	8	.	.	.
9937	3764	1	As	as	IN
9937	3764	2	many	many	JJ
9937	3764	3	of	of	IN
9937	3764	4	the	the	DT
9937	3764	5	recipes	recipe	NNS
9937	3764	6	for	for	IN
9937	3764	7	fish	fish	NN
9937	3764	8	call	call	NN
9937	3764	9	for	for	IN
9937	3764	10	sauce	sauce	NN
9937	3764	11	and	and	CC
9937	3764	12	stuffing	stuffing	NN
9937	3764	13	,	,	,
9937	3764	14	recipes	recipe	NNS
9937	3764	15	for	for	IN
9937	3764	16	these	these	DT
9937	3764	17	accompaniments	accompaniment	NNS
9937	3764	18	are	be	VBP
9937	3764	19	taken	take	VBN
9937	3764	20	up	up	RP
9937	3764	21	before	before	IN
9937	3764	22	the	the	DT
9937	3764	23	methods	method	NNS
9937	3764	24	of	of	IN
9937	3764	25	cooking	cook	VBG
9937	3764	26	fish	fish	NN
9937	3764	27	are	be	VBP
9937	3764	28	considered	consider	VBN
9937	3764	29	.	.	.
9937	3765	1	This	this	DT
9937	3765	2	plan	plan	NN
9937	3765	3	will	will	MD
9937	3765	4	make	make	VB
9937	3765	5	it	-PRON-	PRP
9937	3765	6	possible	possible	JJ
9937	3765	7	for	for	IN
9937	3765	8	the	the	DT
9937	3765	9	beginner	beginner	NN
9937	3765	10	to	to	TO
9937	3765	11	become	become	VB
9937	3765	12	thoroughly	thoroughly	RB
9937	3765	13	familiar	familiar	JJ
9937	3765	14	with	with	IN
9937	3765	15	these	these	DT
9937	3765	16	accompaniments	accompaniment	NNS
9937	3765	17	and	and	CC
9937	3765	18	thus	thus	RB
9937	3765	19	be	be	VB
9937	3765	20	better	well	RBR
9937	3765	21	prepared	prepared	JJ
9937	3765	22	to	to	TO
9937	3765	23	carry	carry	VB
9937	3765	24	out	out	RP
9937	3765	25	the	the	DT
9937	3765	26	recipes	recipe	NNS
9937	3765	27	for	for	IN
9937	3765	28	cooking	cook	VBG
9937	3765	29	fish	fish	NN
9937	3765	30	.	.	.
9937	3766	1	31	31	CD
9937	3766	2	.	.	.
9937	3767	1	SAUCES	sauce	NNS
9937	3767	2	FOR	for	IN
9937	3767	3	FISH.--Sauces	fish.--sauce	NNS
9937	3767	4	are	be	VBP
9937	3767	5	generally	generally	RB
9937	3767	6	served	serve	VBN
9937	3767	7	with	with	IN
9937	3767	8	fish	fish	NN
9937	3767	9	to	to	TO
9937	3767	10	improve	improve	VB
9937	3767	11	their	-PRON-	PRP$
9937	3767	12	flavor	flavor	NN
9937	3767	13	and	and	CC
9937	3767	14	increase	increase	VB
9937	3767	15	their	-PRON-	PRP$
9937	3767	16	nutritive	nutritive	JJ
9937	3767	17	value	value	NN
9937	3767	18	.	.	.
9937	3768	1	Some	some	DT
9937	3768	2	kinds	kind	NNS
9937	3768	3	of	of	IN
9937	3768	4	fish	fish	NN
9937	3768	5	,	,	,
9937	3768	6	such	such	JJ
9937	3768	7	as	as	IN
9937	3768	8	salmon	salmon	NN
9937	3768	9	,	,	,
9937	3768	10	shad	shad	NN
9937	3768	11	,	,	,
9937	3768	12	butterfish	butterfish	JJ
9937	3768	13	,	,	,
9937	3768	14	Spanish	spanish	JJ
9937	3768	15	mackerel	mackerel	NN
9937	3768	16	,	,	,
9937	3768	17	etc	etc	FW
9937	3768	18	.	.	FW
9937	3768	19	,	,	,
9937	3768	20	contain	contain	VBP
9937	3768	21	more	more	JJR
9937	3768	22	than	than	IN
9937	3768	23	6	6	CD
9937	3768	24	per	per	NN
9937	3768	25	cent	cent	NN
9937	3768	26	.	.	.
9937	3769	1	of	of	IN
9937	3769	2	fat	fat	NN
9937	3769	3	,	,	,
9937	3769	4	but	but	CC
9937	3769	5	as	as	IN
9937	3769	6	many	many	JJ
9937	3769	7	of	of	IN
9937	3769	8	the	the	DT
9937	3769	9	fish	fish	NN
9937	3769	10	that	that	WDT
9937	3769	11	are	be	VBP
9937	3769	12	used	use	VBN
9937	3769	13	for	for	IN
9937	3769	14	food	food	NN
9937	3769	15	contain	contain	NN
9937	3769	16	less	less	JJR
9937	3769	17	than	than	IN
9937	3769	18	this	this	DT
9937	3769	19	,	,	,
9937	3769	20	they	-PRON-	PRP
9937	3769	21	are	be	VBP
9937	3769	22	somewhat	somewhat	RB
9937	3769	23	dry	dry	JJ
9937	3769	24	and	and	CC
9937	3769	25	are	be	VBP
9937	3769	26	improved	improve	VBN
9937	3769	27	considerably	considerably	RB
9937	3769	28	by	by	IN
9937	3769	29	the	the	DT
9937	3769	30	addition	addition	NN
9937	3769	31	of	of	IN
9937	3769	32	a	a	DT
9937	3769	33	well	well	RB
9937	3769	34	-	-	HYPH
9937	3769	35	seasoned	season	VBN
9937	3769	36	and	and	CC
9937	3769	37	highly	highly	RB
9937	3769	38	flavored	flavor	VBN
9937	3769	39	sauce	sauce	NN
9937	3769	40	.	.	.
9937	3770	1	Then	then	RB
9937	3770	2	,	,	,
9937	3770	3	too	too	RB
9937	3770	4	,	,	,
9937	3770	5	some	some	DT
9937	3770	6	fish	fish	NN
9937	3770	7	contain	contain	VBP
9937	3770	8	very	very	RB
9937	3770	9	few	few	JJ
9937	3770	10	extractives	extractive	NNS
9937	3770	11	,	,	,
9937	3770	12	which	which	WDT
9937	3770	13	,	,	,
9937	3770	14	when	when	WRB
9937	3770	15	present	present	JJ
9937	3770	16	,	,	,
9937	3770	17	as	as	IN
9937	3770	18	has	have	VBZ
9937	3770	19	been	be	VBN
9937	3770	20	learned	learn	VBN
9937	3770	21	,	,	,
9937	3770	22	are	be	VBP
9937	3770	23	the	the	DT
9937	3770	24	source	source	NN
9937	3770	25	of	of	IN
9937	3770	26	flavor	flavor	NN
9937	3770	27	in	in	IN
9937	3770	28	food	food	NN
9937	3770	29	.	.	.
9937	3771	1	As	as	IN
9937	3771	2	some	some	DT
9937	3771	3	of	of	IN
9937	3771	4	the	the	DT
9937	3771	5	methods	method	NNS
9937	3771	6	of	of	IN
9937	3771	7	cooking	cooking	NN
9937	3771	8	,	,	,
9937	3771	9	boiling	boil	VBG
9937	3771	10	in	in	RP
9937	3771	11	particular	particular	JJ
9937	3771	12	,	,	,
9937	3771	13	dissolve	dissolve	VB
9937	3771	14	the	the	DT
9937	3771	15	few	few	JJ
9937	3771	16	extractives	extractive	NNS
9937	3771	17	that	that	WDT
9937	3771	18	fish	fish	VBP
9937	3771	19	contain	contain	VBP
9937	3771	20	and	and	CC
9937	3771	21	cause	cause	VB
9937	3771	22	the	the	DT
9937	3771	23	loss	loss	NN
9937	3771	24	of	of	IN
9937	3771	25	much	much	JJ
9937	3771	26	of	of	IN
9937	3771	27	the	the	DT
9937	3771	28	nutritive	nutritive	JJ
9937	3771	29	material	material	NN
9937	3771	30	,	,	,
9937	3771	31	it	-PRON-	PRP
9937	3771	32	becomes	become	VBZ
9937	3771	33	almost	almost	RB
9937	3771	34	necessary	necessary	JJ
9937	3771	35	to	to	TO
9937	3771	36	serve	serve	VB
9937	3771	37	a	a	DT
9937	3771	38	sauce	sauce	NN
9937	3771	39	with	with	IN
9937	3771	40	fish	fish	NN
9937	3771	41	so	so	RB
9937	3771	42	prepared	prepared	JJ
9937	3771	43	,	,	,
9937	3771	44	if	if	IN
9937	3771	45	a	a	DT
9937	3771	46	tasty	tasty	JJ
9937	3771	47	dish	dish	NN
9937	3771	48	is	be	VBZ
9937	3771	49	to	to	TO
9937	3771	50	be	be	VB
9937	3771	51	the	the	DT
9937	3771	52	result	result	NN
9937	3771	53	.	.	.
9937	3772	1	32	32	CD
9937	3772	2	.	.	.
9937	3773	1	The	the	DT
9937	3773	2	sauces	sauce	NNS
9937	3773	3	that	that	WDT
9937	3773	4	may	may	MD
9937	3773	5	be	be	VB
9937	3773	6	used	use	VBN
9937	3773	7	with	with	IN
9937	3773	8	fish	fish	NN
9937	3773	9	are	be	VBP
9937	3773	10	numerous	numerous	JJ
9937	3773	11	,	,	,
9937	3773	12	and	and	CC
9937	3773	13	the	the	DT
9937	3773	14	one	one	NN
9937	3773	15	to	to	TO
9937	3773	16	select	select	VB
9937	3773	17	depends	depend	VBZ
9937	3773	18	somewhat	somewhat	RB
9937	3773	19	on	on	IN
9937	3773	20	the	the	DT
9937	3773	21	cookery	cookery	NN
9937	3773	22	method	method	NN
9937	3773	23	employed	employ	VBN
9937	3773	24	and	and	CC
9937	3773	25	the	the	DT
9937	3773	26	preference	preference	NN
9937	3773	27	of	of	IN
9937	3773	28	those	those	DT
9937	3773	29	to	to	TO
9937	3773	30	whom	whom	WP
9937	3773	31	the	the	DT
9937	3773	32	fish	fish	NN
9937	3773	33	is	be	VBZ
9937	3773	34	served	serve	VBN
9937	3773	35	.	.	.
9937	3774	1	Among	among	IN
9937	3774	2	the	the	DT
9937	3774	3	recipes	recipe	NNS
9937	3774	4	that	that	WDT
9937	3774	5	follow	follow	VBP
9937	3774	6	will	will	MD
9937	3774	7	be	be	VB
9937	3774	8	found	find	VBN
9937	3774	9	sauces	sauce	NNS
9937	3774	10	suitable	suitable	JJ
9937	3774	11	for	for	IN
9937	3774	12	any	any	DT
9937	3774	13	method	method	NN
9937	3774	14	that	that	WDT
9937	3774	15	may	may	MD
9937	3774	16	be	be	VB
9937	3774	17	used	use	VBN
9937	3774	18	in	in	IN
9937	3774	19	the	the	DT
9937	3774	20	preparation	preparation	NN
9937	3774	21	of	of	IN
9937	3774	22	fish	fish	NN
9937	3774	23	.	.	.
9937	3775	1	A	a	DT
9937	3775	2	little	little	JJ
9937	3775	3	experience	experience	NN
9937	3775	4	with	with	IN
9937	3775	5	them	-PRON-	PRP
9937	3775	6	will	will	MD
9937	3775	7	enable	enable	VB
9937	3775	8	the	the	DT
9937	3775	9	housewife	housewife	NN
9937	3775	10	to	to	TO
9937	3775	11	determine	determine	VB
9937	3775	12	the	the	DT
9937	3775	13	ones	one	NNS
9937	3775	14	that	that	WDT
9937	3775	15	are	be	VBP
9937	3775	16	most	most	RBS
9937	3775	17	satisfactory	satisfactory	JJ
9937	3775	18	as	as	IN
9937	3775	19	to	to	IN
9937	3775	20	both	both	DT
9937	3775	21	flavor	flavor	NN
9937	3775	22	and	and	CC
9937	3775	23	nutritive	nutritive	JJ
9937	3775	24	value	value	NN
9937	3775	25	for	for	IN
9937	3775	26	the	the	DT
9937	3775	27	different	different	JJ
9937	3775	28	varieties	variety	NNS
9937	3775	29	of	of	IN
9937	3775	30	fish	fish	NN
9937	3775	31	she	-PRON-	PRP
9937	3775	32	uses	use	VBZ
9937	3775	33	and	and	CC
9937	3775	34	the	the	DT
9937	3775	35	methods	method	NNS
9937	3775	36	of	of	IN
9937	3775	37	cookery	cookery	NN
9937	3775	38	she	-PRON-	PRP
9937	3775	39	employs	employ	VBZ
9937	3775	40	.	.	.
9937	3776	1	LEMON	LEMON	NNP
9937	3776	2	CREAM	cream	NN
9937	3776	3	SAUCE	SAUCE	VBD
9937	3776	4	2	2	CD
9937	3776	5	Tb	tb	NN
9937	3776	6	.	.	.
9937	3777	1	butter	butter	NN
9937	3777	2	2	2	CD
9937	3777	3	Tb	Tb	NNP
9937	3777	4	.	.	.
9937	3778	1	flour	flour	NN
9937	3778	2	1	1	CD
9937	3778	3	c.	c.	NN
9937	3778	4	thin	thin	JJ
9937	3778	5	cream	cream	NN
9937	3778	6	Salt	salt	NN
9937	3778	7	and	and	CC
9937	3778	8	pepper	pepper	NN
9937	3778	9	Juice	Juice	NNP
9937	3778	10	of	of	IN
9937	3778	11	1	1	CD
9937	3778	12	lemon	lemon	NN
9937	3778	13	or	or	CC
9937	3778	14	1	1	CD
9937	3778	15	Tb	Tb	NNP
9937	3778	16	.	.	.
9937	3779	1	vinegar	vinegar	NN
9937	3779	2	Melt	Melt	NNP
9937	3779	3	the	the	DT
9937	3779	4	butter	butter	NN
9937	3779	5	in	in	IN
9937	3779	6	a	a	DT
9937	3779	7	saucepan	saucepan	NN
9937	3779	8	,	,	,
9937	3779	9	stir	stir	NN
9937	3779	10	in	in	IN
9937	3779	11	the	the	DT
9937	3779	12	flour	flour	NN
9937	3779	13	,	,	,
9937	3779	14	and	and	CC
9937	3779	15	continue	continue	VB
9937	3779	16	stirring	stir	VBG
9937	3779	17	until	until	IN
9937	3779	18	the	the	DT
9937	3779	19	two	two	CD
9937	3779	20	are	be	VBP
9937	3779	21	well	well	RB
9937	3779	22	mixed	mixed	JJ
9937	3779	23	.	.	.
9937	3780	1	Add	add	VB
9937	3780	2	to	to	IN
9937	3780	3	this	this	DT
9937	3780	4	the	the	DT
9937	3780	5	thin	thin	JJ
9937	3780	6	cream	cream	NN
9937	3780	7	and	and	CC
9937	3780	8	stir	stir	VB
9937	3780	9	until	until	IN
9937	3780	10	the	the	DT
9937	3780	11	mixture	mixture	NN
9937	3780	12	is	be	VBZ
9937	3780	13	thick	thick	JJ
9937	3780	14	and	and	CC
9937	3780	15	boils	boil	NNS
9937	3780	16	.	.	.
9937	3781	1	Season	season	NN
9937	3781	2	with	with	IN
9937	3781	3	salt	salt	NN
9937	3781	4	,	,	,
9937	3781	5	pepper	pepper	NN
9937	3781	6	,	,	,
9937	3781	7	and	and	CC
9937	3781	8	the	the	DT
9937	3781	9	juice	juice	NN
9937	3781	10	of	of	IN
9937	3781	11	the	the	DT
9937	3781	12	lemon	lemon	NN
9937	3781	13	or	or	CC
9937	3781	14	the	the	DT
9937	3781	15	vinegar	vinegar	NN
9937	3781	16	.	.	.
9937	3782	1	SPANISH	SPANISH	NNP
9937	3782	2	SAUCE	SAUCE	NNP
9937	3782	3	2	2	CD
9937	3782	4	Tb	Tb	NNP
9937	3782	5	.	.	.
9937	3783	1	butter	butter	NN
9937	3783	2	1	1	CD
9937	3783	3	slice	slice	NN
9937	3783	4	of	of	IN
9937	3783	5	onion	onion	NN
9937	3783	6	2	2	CD
9937	3783	7	Tb	Tb	NNP
9937	3783	8	.	.	.
9937	3784	1	flour	flour	NN
9937	3784	2	1	1	CD
9937	3784	3	tsp	tsp	NN
9937	3784	4	.	.	.
9937	3785	1	salt	salt	NN
9937	3785	2	1/8	1/8	CD
9937	3785	3	tsp	tsp	NN
9937	3785	4	.	.	.
9937	3786	1	pepper	pepper	NN
9937	3786	2	1	1	CD
9937	3786	3	c.	c.	NN
9937	3786	4	milk	milk	NN
9937	3786	5	1/4	1/4	CD
9937	3786	6	c.	c.	NNP
9937	3786	7	tomato	tomato	NNP
9937	3786	8	purée	purée	NNP
9937	3786	9	1/4	1/4	CD
9937	3786	10	c.	c.	NNP
9937	3786	11	chopped	chop	VBD
9937	3786	12	pimiento	pimiento	NNS
9937	3786	13	Brown	Brown	NNP
9937	3786	14	the	the	DT
9937	3786	15	butter	butter	NN
9937	3786	16	with	with	IN
9937	3786	17	the	the	DT
9937	3786	18	onion	onion	NN
9937	3786	19	,	,	,
9937	3786	20	add	add	VB
9937	3786	21	the	the	DT
9937	3786	22	flour	flour	NN
9937	3786	23	,	,	,
9937	3786	24	salt	salt	NN
9937	3786	25	,	,	,
9937	3786	26	and	and	CC
9937	3786	27	pepper	pepper	NN
9937	3786	28	,	,	,
9937	3786	29	and	and	CC
9937	3786	30	stir	stir	VB
9937	3786	31	until	until	IN
9937	3786	32	well	well	RB
9937	3786	33	blended	blend	VBN
9937	3786	34	.	.	.
9937	3787	1	Add	add	VB
9937	3787	2	the	the	DT
9937	3787	3	milk	milk	NN
9937	3787	4	and	and	CC
9937	3787	5	allow	allow	VB
9937	3787	6	the	the	DT
9937	3787	7	mixture	mixture	NN
9937	3787	8	to	to	TO
9937	3787	9	cook	cook	VB
9937	3787	10	until	until	IN
9937	3787	11	it	-PRON-	PRP
9937	3787	12	thickens	thicken	VBZ
9937	3787	13	.	.	.
9937	3788	1	To	to	IN
9937	3788	2	this	this	DT
9937	3788	3	add	add	VB
9937	3788	4	the	the	DT
9937	3788	5	tomato	tomato	NNP
9937	3788	6	and	and	CC
9937	3788	7	pimiento	pimiento	NNP
9937	3788	8	.	.	.
9937	3789	1	Heat	heat	VB
9937	3789	2	thoroughly	thoroughly	RB
9937	3789	3	and	and	CC
9937	3789	4	serve	serve	VB
9937	3789	5	.	.	.
9937	3790	1	NUT	NUT	NNP
9937	3790	2	SAUCE	SAUCE	NNP
9937	3790	3	1	1	CD
9937	3790	4	Tb	Tb	NNP
9937	3790	5	.	.	.
9937	3791	1	butter	butter	NN
9937	3791	2	2	2	CD
9937	3791	3	Tb	Tb	NNP
9937	3791	4	.	.	.
9937	3792	1	flour	flour	NN
9937	3792	2	2	2	CD
9937	3792	3	Tb	Tb	NNP
9937	3792	4	.	.	.
9937	3793	1	peanut	peanut	NNP
9937	3793	2	butter	butter	NNP
9937	3793	3	1/2	1/2	CD
9937	3793	4	tsp	tsp	NN
9937	3793	5	.	.	.
9937	3794	1	salt	salt	NN
9937	3794	2	1/8	1/8	CD
9937	3794	3	tsp	tsp	NN
9937	3794	4	.	.	.
9937	3795	1	pepper	pepper	NN
9937	3795	2	1	1	CD
9937	3795	3	c.	c.	NN
9937	3795	4	meat	meat	NN
9937	3795	5	stock	stock	NN
9937	3795	6	Melt	Melt	NNP
9937	3795	7	the	the	DT
9937	3795	8	butter	butter	NN
9937	3795	9	and	and	CC
9937	3795	10	add	add	VB
9937	3795	11	the	the	DT
9937	3795	12	flour	flour	NN
9937	3795	13	and	and	CC
9937	3795	14	peanut	peanut	NN
9937	3795	15	butter	butter	NN
9937	3795	16	.	.	.
9937	3796	1	When	when	WRB
9937	3796	2	they	-PRON-	PRP
9937	3796	3	are	be	VBP
9937	3796	4	well	well	RB
9937	3796	5	mixed	mixed	JJ
9937	3796	6	,	,	,
9937	3796	7	allow	allow	VB
9937	3796	8	them	-PRON-	PRP
9937	3796	9	to	to	TO
9937	3796	10	brown	brown	VB
9937	3796	11	slightly	slightly	RB
9937	3796	12	.	.	.
9937	3797	1	Add	add	VB
9937	3797	2	the	the	DT
9937	3797	3	salt	salt	NN
9937	3797	4	and	and	CC
9937	3797	5	pepper	pepper	NN
9937	3797	6	to	to	IN
9937	3797	7	this	this	DT
9937	3797	8	mixture	mixture	NN
9937	3797	9	and	and	CC
9937	3797	10	pour	pour	VB
9937	3797	11	into	into	IN
9937	3797	12	it	-PRON-	PRP
9937	3797	13	the	the	DT
9937	3797	14	meat	meat	NN
9937	3797	15	stock	stock	NN
9937	3797	16	.	.	.
9937	3798	1	Bring	bring	VB
9937	3798	2	to	to	IN
9937	3798	3	the	the	DT
9937	3798	4	boiling	boiling	NN
9937	3798	5	point	point	NN
9937	3798	6	and	and	CC
9937	3798	7	serve	serve	VB
9937	3798	8	.	.	.
9937	3799	1	HORSERADISH	HORSERADISH	NNP
9937	3799	2	SAUCE	SAUCE	VBN
9937	3799	3	1/2	1/2	CD
9937	3799	4	c.	c.	NN
9937	3799	5	cream	cream	NN
9937	3799	6	1/4	1/4	CD
9937	3799	7	c.	c.	NN
9937	3799	8	boiled	boil	VBN
9937	3799	9	salad	salad	NN
9937	3799	10	dressing	dress	VBG
9937	3799	11	2	2	CD
9937	3799	12	Tb	Tb	NNP
9937	3799	13	.	.	.
9937	3800	1	grated	grate	VBN
9937	3800	2	horseradish	horseradish	NNP
9937	3800	3	1/2	1/2	CD
9937	3800	4	tsp	tsp	NN
9937	3800	5	.	.	.
9937	3801	1	salt	salt	NN
9937	3801	2	1/4	1/4	CD
9937	3801	3	tsp	tsp	NN
9937	3801	4	.	.	.
9937	3802	1	paprika	paprika	NNP
9937	3802	2	1/4	1/4	CD
9937	3802	3	tsp	tsp	NN
9937	3802	4	.	.	.
9937	3803	1	mustard	mustard	NNP
9937	3803	2	Whip	Whip	NNP
9937	3803	3	the	the	DT
9937	3803	4	cream	cream	NN
9937	3803	5	until	until	IN
9937	3803	6	stiff	stiff	JJ
9937	3803	7	;	;	:
9937	3803	8	then	then	RB
9937	3803	9	add	add	VB
9937	3803	10	the	the	DT
9937	3803	11	salad	salad	NN
9937	3803	12	dressing	dressing	NN
9937	3803	13	,	,	,
9937	3803	14	horseradish	horseradish	NNP
9937	3803	15	,	,	,
9937	3803	16	salt	salt	NN
9937	3803	17	,	,	,
9937	3803	18	paprika	paprika	NNP
9937	3803	19	,	,	,
9937	3803	20	and	and	CC
9937	3803	21	mustard	mustard	NN
9937	3803	22	.	.	.
9937	3804	1	When	when	WRB
9937	3804	2	well	well	RB
9937	3804	3	blended	blended	JJ
9937	3804	4	,	,	,
9937	3804	5	the	the	DT
9937	3804	6	sauce	sauce	NN
9937	3804	7	is	be	VBZ
9937	3804	8	ready	ready	JJ
9937	3804	9	to	to	TO
9937	3804	10	serve	serve	VB
9937	3804	11	.	.	.
9937	3805	1	EGG	EGG	NNP
9937	3805	2	SAUCE	SAUCE	NNP
9937	3805	3	2	2	CD
9937	3805	4	Tb	Tb	NNP
9937	3805	5	.	.	.
9937	3806	1	butter	butter	NN
9937	3806	2	2	2	CD
9937	3806	3	Tb	Tb	NNP
9937	3806	4	.	.	.
9937	3807	1	flour	flour	NN
9937	3807	2	3/4	3/4	CD
9937	3807	3	c.	c.	NN
9937	3807	4	milk	milk	NN
9937	3807	5	/2	/2	.
9937	3807	6	tsp	tsp	NN
9937	3807	7	.	.	.
9937	3808	1	salt	salt	NN
9937	3808	2	1/8	1/8	CD
9937	3808	3	tsp	tsp	NN
9937	3808	4	.	.	.
9937	3809	1	pepper	pepper	NN
9937	3809	2	2	2	CD
9937	3809	3	Tb	Tb	NNP
9937	3809	4	.	.	.
9937	3810	1	vinegar	vinegar	NN
9937	3810	2	1	1	CD
9937	3810	3	egg	egg	NN
9937	3810	4	1	1	CD
9937	3810	5	Tb	Tb	NNP
9937	3810	6	.	.	.
9937	3811	1	chopped	chop	VBN
9937	3811	2	parsley	parsley	NN
9937	3811	3	Melt	Melt	NNP
9937	3811	4	the	the	DT
9937	3811	5	butter	butter	NN
9937	3811	6	,	,	,
9937	3811	7	add	add	VB
9937	3811	8	the	the	DT
9937	3811	9	flour	flour	NN
9937	3811	10	,	,	,
9937	3811	11	and	and	CC
9937	3811	12	stir	stir	VB
9937	3811	13	until	until	IN
9937	3811	14	well	well	RB
9937	3811	15	blended	blend	VBN
9937	3811	16	.	.	.
9937	3812	1	Add	add	VB
9937	3812	2	the	the	DT
9937	3812	3	milk	milk	NN
9937	3812	4	,	,	,
9937	3812	5	salt	salt	NN
9937	3812	6	,	,	,
9937	3812	7	and	and	CC
9937	3812	8	pepper	pepper	NN
9937	3812	9	,	,	,
9937	3812	10	and	and	CC
9937	3812	11	cook	cook	VB
9937	3812	12	until	until	IN
9937	3812	13	the	the	DT
9937	3812	14	mixture	mixture	NN
9937	3812	15	thickens	thicken	VBZ
9937	3812	16	.	.	.
9937	3813	1	To	to	IN
9937	3813	2	this	this	DT
9937	3813	3	add	add	VB
9937	3813	4	the	the	DT
9937	3813	5	vinegar	vinegar	NN
9937	3813	6	,	,	,
9937	3813	7	the	the	DT
9937	3813	8	egg	egg	NN
9937	3813	9	chopped	chop	VBD
9937	3813	10	fine	fine	JJ
9937	3813	11	,	,	,
9937	3813	12	and	and	CC
9937	3813	13	the	the	DT
9937	3813	14	chopped	chop	VBN
9937	3813	15	parsley	parsley	NN
9937	3813	16	.	.	.
9937	3814	1	Heat	heat	VB
9937	3814	2	thoroughly	thoroughly	RB
9937	3814	3	and	and	CC
9937	3814	4	serve	serve	VB
9937	3814	5	.	.	.
9937	3815	1	TOMATO	TOMATO	NNP
9937	3815	2	SAUCE	SAUCE	NNP
9937	3815	3	2	2	CD
9937	3815	4	c.	c.	NN
9937	3815	5	tomato	tomato	NNP
9937	3815	6	purée	purée	NNP
9937	3815	7	1	1	CD
9937	3815	8	small	small	JJ
9937	3815	9	onion	onion	NN
9937	3815	10	,	,	,
9937	3815	11	sliced	slice	VBD
9937	3815	12	1	1	CD
9937	3815	13	bay	bay	NN
9937	3815	14	leaf	leaf	NN
9937	3815	15	6	6	CD
9937	3815	16	cloves	clove	NNS
9937	3815	17	2	2	CD
9937	3815	18	Tb	Tb	NNP
9937	3815	19	.	.	.
9937	3816	1	butter	butter	NN
9937	3816	2	2	2	CD
9937	3816	3	Tb	Tb	NNP
9937	3816	4	.	.	.
9937	3817	1	flour	flour	NN
9937	3817	2	1	1	CD
9937	3817	3	tsp	tsp	NN
9937	3817	4	.	.	.
9937	3818	1	salt	salt	NN
9937	3818	2	1/8	1/8	CD
9937	3818	3	tsp	tsp	NN
9937	3818	4	.	.	.
9937	3819	1	pepper	pepper	NN
9937	3819	2	Strain	Strain	NNP
9937	3819	3	stewed	stew	VBD
9937	3819	4	tomato	tomato	NNP
9937	3819	5	to	to	TO
9937	3819	6	make	make	VB
9937	3819	7	the	the	DT
9937	3819	8	purée	purée	NN
9937	3819	9	.	.	.
9937	3820	1	Put	put	VB
9937	3820	2	this	this	DT
9937	3820	3	over	over	IN
9937	3820	4	the	the	DT
9937	3820	5	fire	fire	NN
9937	3820	6	in	in	IN
9937	3820	7	a	a	DT
9937	3820	8	saucepan	saucepan	NN
9937	3820	9	with	with	IN
9937	3820	10	the	the	DT
9937	3820	11	sliced	sliced	JJ
9937	3820	12	onion	onion	NN
9937	3820	13	,	,	,
9937	3820	14	the	the	DT
9937	3820	15	bay	bay	NNP
9937	3820	16	leaf	leaf	NN
9937	3820	17	,	,	,
9937	3820	18	and	and	CC
9937	3820	19	the	the	DT
9937	3820	20	cloves	clove	NNS
9937	3820	21	.	.	.
9937	3821	1	Cook	cook	VB
9937	3821	2	slowly	slowly	RB
9937	3821	3	for	for	IN
9937	3821	4	about	about	RB
9937	3821	5	10	10	CD
9937	3821	6	minutes	minute	NNS
9937	3821	7	.	.	.
9937	3822	1	Strain	strain	VB
9937	3822	2	to	to	TO
9937	3822	3	remove	remove	VB
9937	3822	4	the	the	DT
9937	3822	5	onion	onion	NN
9937	3822	6	,	,	,
9937	3822	7	bay	bay	NN
9937	3822	8	leaf	leaf	NN
9937	3822	9	,	,	,
9937	3822	10	and	and	CC
9937	3822	11	cloves	clove	NNS
9937	3822	12	.	.	.
9937	3823	1	Melt	melt	VB
9937	3823	2	the	the	DT
9937	3823	3	butter	butter	NN
9937	3823	4	,	,	,
9937	3823	5	add	add	VB
9937	3823	6	the	the	DT
9937	3823	7	flour	flour	NN
9937	3823	8	,	,	,
9937	3823	9	salt	salt	NN
9937	3823	10	,	,	,
9937	3823	11	and	and	CC
9937	3823	12	pepper	pepper	NN
9937	3823	13	,	,	,
9937	3823	14	and	and	CC
9937	3823	15	into	into	IN
9937	3823	16	this	this	DT
9937	3823	17	pour	pour	VB
9937	3823	18	the	the	DT
9937	3823	19	hot	hot	JJ
9937	3823	20	tomato	tomato	NN
9937	3823	21	.	.	.
9937	3824	1	Cook	cook	VB
9937	3824	2	until	until	IN
9937	3824	3	it	-PRON-	PRP
9937	3824	4	thickens	thicken	VBZ
9937	3824	5	and	and	CC
9937	3824	6	serve	serve	VBP
9937	3824	7	.	.	.
9937	3825	1	MUSHROOM	MUSHROOM	NNP
9937	3825	2	SAUCE	SAUCE	NNP
9937	3825	3	2	2	CD
9937	3825	4	Tb	Tb	NNP
9937	3825	5	.	.	.
9937	3826	1	butter	butter	NN
9937	3826	2	1	1	CD
9937	3826	3	slice	slice	NN
9937	3826	4	of	of	IN
9937	3826	5	carrot	carrot	NNP
9937	3826	6	1	1	CD
9937	3826	7	slice	slice	NN
9937	3826	8	of	of	IN
9937	3826	9	onion	onion	NN
9937	3826	10	Sprig	Sprig	NNP
9937	3826	11	of	of	IN
9937	3826	12	parsley	parsley	NNP
9937	3826	13	1/2	1/2	CD
9937	3826	14	tsp	tsp	NN
9937	3826	15	.	.	.
9937	3827	1	salt	salt	NN
9937	3827	2	1/8	1/8	CD
9937	3827	3	tsp	tsp	NN
9937	3827	4	.	.	.
9937	3828	1	pepper	pepper	NN
9937	3828	2	2	2	CD
9937	3828	3	Tb	Tb	NNP
9937	3828	4	.	.	.
9937	3829	1	flour	flour	NN
9937	3829	2	1	1	CD
9937	3829	3	c.	c.	NN
9937	3829	4	meat	meat	NNP
9937	3829	5	stock	stock	NNP
9937	3829	6	1/2	1/2	CD
9937	3829	7	c.	c.	NN
9937	3829	8	mushrooms	mushrooms	NNP
9937	3829	9	2	2	CD
9937	3829	10	tsp	tsp	NN
9937	3829	11	.	.	.
9937	3830	1	lemon	lemon	NN
9937	3830	2	juice	juice	NN
9937	3830	3	Put	Put	VBD
9937	3830	4	the	the	DT
9937	3830	5	butter	butter	NN
9937	3830	6	in	in	IN
9937	3830	7	a	a	DT
9937	3830	8	frying	frying	JJ
9937	3830	9	pan	pan	NN
9937	3830	10	with	with	IN
9937	3830	11	the	the	DT
9937	3830	12	carrot	carrot	NN
9937	3830	13	,	,	,
9937	3830	14	onion	onion	NN
9937	3830	15	,	,	,
9937	3830	16	parsley	parsley	NN
9937	3830	17	,	,	,
9937	3830	18	salt	salt	NN
9937	3830	19	,	,	,
9937	3830	20	and	and	CC
9937	3830	21	pepper	pepper	NN
9937	3830	22	,	,	,
9937	3830	23	and	and	CC
9937	3830	24	cook	cook	VB
9937	3830	25	together	together	RB
9937	3830	26	until	until	IN
9937	3830	27	brown	brown	NNP
9937	3830	28	.	.	.
9937	3831	1	Remove	remove	VB
9937	3831	2	the	the	DT
9937	3831	3	onion	onion	NN
9937	3831	4	,	,	,
9937	3831	5	carrot	carrot	NNP
9937	3831	6	,	,	,
9937	3831	7	and	and	CC
9937	3831	8	parsley	parsley	NNP
9937	3831	9	.	.	.
9937	3832	1	Stir	stir	VB
9937	3832	2	in	in	IN
9937	3832	3	the	the	DT
9937	3832	4	flour	flour	NN
9937	3832	5	,	,	,
9937	3832	6	brown	brown	VB
9937	3832	7	it	-PRON-	PRP
9937	3832	8	slightly	slightly	RB
9937	3832	9	,	,	,
9937	3832	10	and	and	CC
9937	3832	11	then	then	RB
9937	3832	12	add	add	VB
9937	3832	13	the	the	DT
9937	3832	14	meat	meat	NN
9937	3832	15	stock	stock	NN
9937	3832	16	.	.	.
9937	3833	1	Cook	cook	VB
9937	3833	2	together	together	RB
9937	3833	3	until	until	IN
9937	3833	4	thickened	thicken	VBN
9937	3833	5	.	.	.
9937	3834	1	Just	just	RB
9937	3834	2	before	before	IN
9937	3834	3	removing	remove	VBG
9937	3834	4	from	from	IN
9937	3834	5	the	the	DT
9937	3834	6	fire	fire	NN
9937	3834	7	,	,	,
9937	3834	8	add	add	VB
9937	3834	9	the	the	DT
9937	3834	10	mushrooms	mushroom	NNS
9937	3834	11	,	,	,
9937	3834	12	chopped	chop	VBN
9937	3834	13	into	into	IN
9937	3834	14	fine	fine	JJ
9937	3834	15	pieces	piece	NNS
9937	3834	16	,	,	,
9937	3834	17	and	and	CC
9937	3834	18	the	the	DT
9937	3834	19	lemon	lemon	NN
9937	3834	20	juice	juice	NN
9937	3834	21	.	.	.
9937	3835	1	Allow	allow	VB
9937	3835	2	it	-PRON-	PRP
9937	3835	3	to	to	TO
9937	3835	4	heat	heat	VB
9937	3835	5	thoroughly	thoroughly	RB
9937	3835	6	and	and	CC
9937	3835	7	then	then	RB
9937	3835	8	serve	serve	VB
9937	3835	9	.	.	.
9937	3836	1	DRAWN	DRAWN	NNP
9937	3836	2	-	-	HYPH
9937	3836	3	BUTTER	butter	NN
9937	3836	4	SAUCE	SAUCE	VBD
9937	3836	5	1/4	1/4	CD
9937	3836	6	c.	c.	NN
9937	3836	7	butter	butter	NN
9937	3836	8	2	2	CD
9937	3836	9	Tb	Tb	NNP
9937	3836	10	.	.	.
9937	3837	1	flour	flour	NN
9937	3837	2	1/2	1/2	CD
9937	3837	3	tsp	tsp	NN
9937	3837	4	.	.	.
9937	3838	1	salt	salt	NN
9937	3838	2	1/8	1/8	CD
9937	3838	3	tsp	tsp	NN
9937	3838	4	.	.	.
9937	3839	1	pepper	pepper	NN
9937	3839	2	1	1	CD
9937	3839	3	-	-	SYM
9937	3839	4	1/2	1/2	CD
9937	3839	5	c.	c.	NN
9937	3839	6	hot	hot	JJ
9937	3839	7	water	water	NN
9937	3839	8	2	2	CD
9937	3839	9	hard	hard	RB
9937	3839	10	-	-	HYPH
9937	3839	11	cooked	cook	VBN
9937	3839	12	eggs	egg	NNS
9937	3839	13	Melt	Melt	NNP
9937	3839	14	the	the	DT
9937	3839	15	butter	butter	NN
9937	3839	16	,	,	,
9937	3839	17	and	and	CC
9937	3839	18	add	add	VB
9937	3839	19	the	the	DT
9937	3839	20	flour	flour	NN
9937	3839	21	,	,	,
9937	3839	22	salt	salt	NN
9937	3839	23	,	,	,
9937	3839	24	and	and	CC
9937	3839	25	pepper	pepper	NN
9937	3839	26	.	.	.
9937	3840	1	Pour	pour	VB
9937	3840	2	into	into	IN
9937	3840	3	this	this	DT
9937	3840	4	the	the	DT
9937	3840	5	hot	hot	JJ
9937	3840	6	water	water	NN
9937	3840	7	,	,	,
9937	3840	8	and	and	CC
9937	3840	9	cook	cook	VB
9937	3840	10	until	until	IN
9937	3840	11	the	the	DT
9937	3840	12	mixture	mixture	NN
9937	3840	13	thickens	thicken	VBZ
9937	3840	14	.	.	.
9937	3841	1	Slice	slice	VB
9937	3841	2	the	the	DT
9937	3841	3	eggs	egg	NNS
9937	3841	4	into	into	IN
9937	3841	5	1/4-inch	1/4-inch	CD
9937	3841	6	slices	slice	NNS
9937	3841	7	and	and	CC
9937	3841	8	add	add	VB
9937	3841	9	these	these	DT
9937	3841	10	to	to	IN
9937	3841	11	the	the	DT
9937	3841	12	sauce	sauce	NN
9937	3841	13	just	just	RB
9937	3841	14	before	before	IN
9937	3841	15	removing	remove	VBG
9937	3841	16	from	from	IN
9937	3841	17	the	the	DT
9937	3841	18	stove	stove	NN
9937	3841	19	.	.	.
9937	3842	1	33	33	CD
9937	3842	2	.	.	.
9937	3843	1	STUFFING	stuffing	NN
9937	3843	2	FOR	for	IN
9937	3843	3	FISH.--As	FISH.--As	NNP
9937	3843	4	has	have	VBZ
9937	3843	5	been	be	VBN
9937	3843	6	mentioned	mention	VBN
9937	3843	7	,	,	,
9937	3843	8	fish	fish	NNS
9937	3843	9	that	that	WDT
9937	3843	10	is	be	VBZ
9937	3843	11	to	to	TO
9937	3843	12	be	be	VB
9937	3843	13	baked	bake	VBN
9937	3843	14	is	be	VBZ
9937	3843	15	often	often	RB
9937	3843	16	stuffed	stuff	VBN
9937	3843	17	before	before	IN
9937	3843	18	it	-PRON-	PRP
9937	3843	19	is	be	VBZ
9937	3843	20	put	put	VBN
9937	3843	21	into	into	IN
9937	3843	22	the	the	DT
9937	3843	23	oven	oven	NN
9937	3843	24	.	.	.
9937	3844	1	The	the	DT
9937	3844	2	stuffing	stuffing	NN
9937	3844	3	not	not	RB
9937	3844	4	only	only	RB
9937	3844	5	helps	help	VBZ
9937	3844	6	to	to	TO
9937	3844	7	preserve	preserve	VB
9937	3844	8	the	the	DT
9937	3844	9	shape	shape	NN
9937	3844	10	of	of	IN
9937	3844	11	the	the	DT
9937	3844	12	fish	fish	NN
9937	3844	13	,	,	,
9937	3844	14	but	but	CC
9937	3844	15	also	also	RB
9937	3844	16	provides	provide	VBZ
9937	3844	17	a	a	DT
9937	3844	18	means	means	NN
9937	3844	19	of	of	IN
9937	3844	20	extending	extend	VBG
9937	3844	21	the	the	DT
9937	3844	22	flavor	flavor	NN
9937	3844	23	of	of	IN
9937	3844	24	the	the	DT
9937	3844	25	fish	fish	NN
9937	3844	26	to	to	IN
9937	3844	27	a	a	DT
9937	3844	28	starchy	starchy	JJ
9937	3844	29	food	food	NN
9937	3844	30	,	,	,
9937	3844	31	for	for	IN
9937	3844	32	bread	bread	NN
9937	3844	33	or	or	CC
9937	3844	34	cracker	cracker	NN
9937	3844	35	crumbs	crumb	NNS
9937	3844	36	are	be	VBP
9937	3844	37	used	use	VBN
9937	3844	38	in	in	IN
9937	3844	39	the	the	DT
9937	3844	40	preparation	preparation	NN
9937	3844	41	of	of	IN
9937	3844	42	most	most	JJS
9937	3844	43	stuffings	stuffing	NNS
9937	3844	44	.	.	.
9937	3845	1	Three	three	CD
9937	3845	2	recipes	recipe	NNS
9937	3845	3	for	for	IN
9937	3845	4	fish	fish	NN
9937	3845	5	stuffing	stuffing	NN
9937	3845	6	are	be	VBP
9937	3845	7	here	here	RB
9937	3845	8	given	give	VBN
9937	3845	9	,	,	,
9937	3845	10	the	the	DT
9937	3845	11	first	first	JJ
9937	3845	12	being	be	VBG
9937	3845	13	made	make	VBN
9937	3845	14	of	of	IN
9937	3845	15	bread	bread	NN
9937	3845	16	crumbs	crumb	NNS
9937	3845	17	and	and	CC
9937	3845	18	having	have	VBG
9937	3845	19	hot	hot	JJ
9937	3845	20	water	water	NN
9937	3845	21	for	for	IN
9937	3845	22	the	the	DT
9937	3845	23	liquid	liquid	NN
9937	3845	24	,	,	,
9937	3845	25	the	the	DT
9937	3845	26	second	second	JJ
9937	3845	27	of	of	IN
9937	3845	28	cracker	cracker	NN
9937	3845	29	crumbs	crumb	VBZ
9937	3845	30	and	and	CC
9937	3845	31	having	have	VBG
9937	3845	32	milk	milk	NN
9937	3845	33	for	for	IN
9937	3845	34	the	the	DT
9937	3845	35	liquid	liquid	NN
9937	3845	36	,	,	,
9937	3845	37	and	and	CC
9937	3845	38	the	the	DT
9937	3845	39	third	third	JJ
9937	3845	40	of	of	IN
9937	3845	41	bread	bread	NN
9937	3845	42	crumbs	crumb	NNS
9937	3845	43	and	and	CC
9937	3845	44	having	have	VBG
9937	3845	45	stewed	stew	VBN
9937	3845	46	tomato	tomato	NNP
9937	3845	47	for	for	IN
9937	3845	48	the	the	DT
9937	3845	49	liquid	liquid	NN
9937	3845	50	.	.	.
9937	3846	1	FISH	FISH	NNS
9937	3846	2	STUFFING	stuff	VBG
9937	3846	3	No	no	NN
9937	3846	4	.	.	.
9937	3847	1	1	1	CD
9937	3847	2	1/4	1/4	CD
9937	3847	3	c.	c.	NN
9937	3847	4	butter	butter	NN
9937	3847	5	1/2	1/2	CD
9937	3847	6	c.	c.	NN
9937	3847	7	hot	hot	JJ
9937	3847	8	water	water	NN
9937	3847	9	1/2	1/2	CD
9937	3847	10	tsp	tsp	NN
9937	3847	11	.	.	.
9937	3848	1	salt	salt	NN
9937	3848	2	1/8	1/8	CD
9937	3848	3	tsp	tsp	NN
9937	3848	4	.	.	.
9937	3849	1	pepper	pepper	NN
9937	3849	2	1	1	CD
9937	3849	3	tsp	tsp	NN
9937	3849	4	.	.	.
9937	3850	1	onion	onion	NN
9937	3850	2	juice	juice	NN
9937	3850	3	1	1	CD
9937	3850	4	Tb	Tb	NNP
9937	3850	5	.	.	.
9937	3851	1	chopped	chop	VBN
9937	3851	2	parsley	parsley	NNP
9937	3851	3	2	2	CD
9937	3851	4	c.	c.	NNP
9937	3851	5	fine	fine	JJ
9937	3851	6	bread	bread	NN
9937	3851	7	crumbs	crumb	VBZ
9937	3851	8	Melt	Melt	NNP
9937	3851	9	the	the	DT
9937	3851	10	butter	butter	NN
9937	3851	11	in	in	IN
9937	3851	12	the	the	DT
9937	3851	13	hot	hot	JJ
9937	3851	14	water	water	NN
9937	3851	15	,	,	,
9937	3851	16	add	add	VB
9937	3851	17	the	the	DT
9937	3851	18	salt	salt	NN
9937	3851	19	,	,	,
9937	3851	20	pepper	pepper	NN
9937	3851	21	,	,	,
9937	3851	22	onion	onion	NN
9937	3851	23	juice	juice	NN
9937	3851	24	,	,	,
9937	3851	25	and	and	CC
9937	3851	26	parsley	parsley	NN
9937	3851	27	,	,	,
9937	3851	28	and	and	CC
9937	3851	29	pour	pour	VB
9937	3851	30	over	over	IN
9937	3851	31	the	the	DT
9937	3851	32	crumbs	crumb	NNS
9937	3851	33	.	.	.
9937	3852	1	Mix	mix	VB
9937	3852	2	thoroughly	thoroughly	RB
9937	3852	3	and	and	CC
9937	3852	4	use	use	VB
9937	3852	5	to	to	TO
9937	3852	6	stuff	stuff	VB
9937	3852	7	the	the	DT
9937	3852	8	fish	fish	NN
9937	3852	9	.	.	.
9937	3853	1	FISH	FISH	NNS
9937	3853	2	STUFFING	stuff	VBG
9937	3853	3	No	no	NN
9937	3853	4	.	.	.
9937	3854	1	2	2	CD
9937	3854	2	1/2	1/2	CD
9937	3854	3	c.	c.	NN
9937	3854	4	milk	milk	NN
9937	3854	5	2	2	CD
9937	3854	6	c.	c.	NN
9937	3854	7	cracker	cracker	NN
9937	3854	8	crumbs	crumb	VBZ
9937	3854	9	1/2	1/2	CD
9937	3854	10	tsp	tsp	NN
9937	3854	11	.	.	.
9937	3855	1	salt	salt	NN
9937	3855	2	1/8	1/8	CD
9937	3855	3	tsp	tsp	NN
9937	3855	4	.	.	.
9937	3856	1	pepper	pepper	NN
9937	3856	2	1/4	1/4	CD
9937	3856	3	c.	c.	NN
9937	3856	4	melted	melted	JJ
9937	3856	5	butter	butter	NN
9937	3856	6	1	1	CD
9937	3856	7	Tb	Tb	NNP
9937	3856	8	.	.	.
9937	3857	1	chopped	chop	VBN
9937	3857	2	parsley	parsley	NNP
9937	3857	3	1	1	CD
9937	3857	4	egg	egg	NN
9937	3857	5	Warm	Warm	NNP
9937	3857	6	the	the	DT
9937	3857	7	milk	milk	NN
9937	3857	8	and	and	CC
9937	3857	9	add	add	VB
9937	3857	10	it	-PRON-	PRP
9937	3857	11	to	to	IN
9937	3857	12	the	the	DT
9937	3857	13	crumbs	crumb	NNS
9937	3857	14	,	,	,
9937	3857	15	together	together	RB
9937	3857	16	with	with	IN
9937	3857	17	the	the	DT
9937	3857	18	salt	salt	NN
9937	3857	19	,	,	,
9937	3857	20	pepper	pepper	NN
9937	3857	21	,	,	,
9937	3857	22	melted	melted	JJ
9937	3857	23	butter	butter	NN
9937	3857	24	,	,	,
9937	3857	25	and	and	CC
9937	3857	26	parsley	parsley	NN
9937	3857	27	.	.	.
9937	3858	1	To	to	IN
9937	3858	2	this	this	DT
9937	3858	3	mixture	mixture	NN
9937	3858	4	,	,	,
9937	3858	5	add	add	VB
9937	3858	6	the	the	DT
9937	3858	7	beaten	beat	VBN
9937	3858	8	egg	egg	NN
9937	3858	9	.	.	.
9937	3859	1	When	when	WRB
9937	3859	2	well	well	RB
9937	3859	3	mixed	mixed	JJ
9937	3859	4	,	,	,
9937	3859	5	use	use	VBP
9937	3859	6	as	as	IN
9937	3859	7	stuffing	stuff	VBG
9937	3859	8	for	for	IN
9937	3859	9	fish	fish	NN
9937	3859	10	.	.	.
9937	3860	1	FISH	FISH	NNS
9937	3860	2	STUFFING	stuff	VBG
9937	3860	3	No	no	NN
9937	3860	4	.	.	.
9937	3861	1	3	3	CD
9937	3861	2	2	2	CD
9937	3861	3	Tb	Tb	NNP
9937	3861	4	.	.	.
9937	3862	1	butter	butter	NN
9937	3862	2	1	1	CD
9937	3862	3	Tb	Tb	NNP
9937	3862	4	.	.	.
9937	3863	1	finely	finely	RB
9937	3863	2	chopped	chop	VBN
9937	3863	3	onion	onion	NN
9937	3863	4	1	1	CD
9937	3863	5	Tb	Tb	NNP
9937	3863	6	.	.	.
9937	3864	1	chopped	chop	VBD
9937	3864	2	parsley	parsley	NNP
9937	3864	3	1/2	1/2	CD
9937	3864	4	tsp	tsp	NN
9937	3864	5	.	.	.
9937	3865	1	salt	salt	NN
9937	3865	2	1/8	1/8	CD
9937	3865	3	tsp	tsp	NN
9937	3865	4	.	.	.
9937	3866	1	pepper	pepper	NN
9937	3866	2	1	1	CD
9937	3866	3	Tb	Tb	NNP
9937	3866	4	.	.	.
9937	3867	1	chopped	chop	VBD
9937	3867	2	sour	sour	JJ
9937	3867	3	pickles	pickle	NNS
9937	3867	4	1/2	1/2	CD
9937	3867	5	c.	c.	NN
9937	3867	6	stewed	stew	VBD
9937	3867	7	tomato	tomato	NNP
9937	3867	8	2	2	CD
9937	3867	9	c.	c.	NN
9937	3867	10	stale	stale	JJ
9937	3867	11	bread	bread	NN
9937	3867	12	crumbs	crumb	VBZ
9937	3867	13	Melt	Melt	NNP
9937	3867	14	the	the	DT
9937	3867	15	butter	butter	NN
9937	3867	16	and	and	CC
9937	3867	17	add	add	VB
9937	3867	18	the	the	DT
9937	3867	19	onion	onion	NN
9937	3867	20	,	,	,
9937	3867	21	parsley	parsley	NN
9937	3867	22	,	,	,
9937	3867	23	salt	salt	NN
9937	3867	24	,	,	,
9937	3867	25	pepper	pepper	NN
9937	3867	26	,	,	,
9937	3867	27	pickles	pickle	NNS
9937	3867	28	,	,	,
9937	3867	29	and	and	CC
9937	3867	30	tomato	tomato	NNP
9937	3867	31	.	.	.
9937	3868	1	Pour	pour	VB
9937	3868	2	this	this	DT
9937	3868	3	mixture	mixture	NN
9937	3868	4	over	over	IN
9937	3868	5	the	the	DT
9937	3868	6	crumbs	crumb	NNS
9937	3868	7	,	,	,
9937	3868	8	mix	mix	VB
9937	3868	9	all	all	DT
9937	3868	10	thoroughly	thoroughly	RB
9937	3868	11	,	,	,
9937	3868	12	and	and	CC
9937	3868	13	use	use	VBP
9937	3868	14	to	to	TO
9937	3868	15	stuff	stuff	VB
9937	3868	16	the	the	DT
9937	3868	17	fish	fish	NN
9937	3868	18	.	.	.
9937	3869	1	If	if	IN
9937	3869	2	the	the	DT
9937	3869	3	dressing	dressing	NN
9937	3869	4	seems	seem	VBZ
9937	3869	5	to	to	TO
9937	3869	6	require	require	VB
9937	3869	7	more	more	RBR
9937	3869	8	liquid	liquid	JJ
9937	3869	9	than	than	IN
9937	3869	10	the	the	DT
9937	3869	11	stewed	stew	VBN
9937	3869	12	tomato	tomato	NNP
9937	3869	13	,	,	,
9937	3869	14	add	add	VB
9937	3869	15	a	a	DT
9937	3869	16	little	little	JJ
9937	3869	17	water	water	NN
9937	3869	18	.	.	.
9937	3870	1	RECIPES	RECIPES	NNP
9937	3870	2	FOR	for	IN
9937	3870	3	FRESH	FRESH	NNP
9937	3870	4	FISH	FISH	NNP
9937	3870	5	34	34	CD
9937	3870	6	.	.	.
9937	3871	1	BOILED	BOILED	NNP
9937	3871	2	FISH.--Boiling	fish.--boiling	NN
9937	3871	3	extracts	extract	NNS
9937	3871	4	flavor	flavor	NN
9937	3871	5	and	and	CC
9937	3871	6	,	,	,
9937	3871	7	to	to	IN
9937	3871	8	some	some	DT
9937	3871	9	extent	extent	NN
9937	3871	10	,	,	,
9937	3871	11	nutriment	nutriment	NN
9937	3871	12	from	from	IN
9937	3871	13	the	the	DT
9937	3871	14	food	food	NN
9937	3871	15	to	to	TO
9937	3871	16	which	which	WDT
9937	3871	17	this	this	DT
9937	3871	18	cookery	cookery	NN
9937	3871	19	method	method	NN
9937	3871	20	is	be	VBZ
9937	3871	21	applied	apply	VBN
9937	3871	22	.	.	.
9937	3872	1	Therefore	therefore	RB
9937	3872	2	,	,	,
9937	3872	3	unless	unless	IN
9937	3872	4	the	the	DT
9937	3872	5	fish	fish	NN
9937	3872	6	to	to	TO
9937	3872	7	be	be	VB
9937	3872	8	cooked	cook	VBN
9937	3872	9	is	be	VBZ
9937	3872	10	one	one	NN
9937	3872	11	that	that	WDT
9937	3872	12	has	have	VBZ
9937	3872	13	a	a	DT
9937	3872	14	very	very	RB
9937	3872	15	strong	strong	JJ
9937	3872	16	flavor	flavor	NN
9937	3872	17	and	and	CC
9937	3872	18	that	that	DT
9937	3872	19	will	will	MD
9937	3872	20	be	be	VB
9937	3872	21	improved	improve	VBN
9937	3872	22	by	by	IN
9937	3872	23	the	the	DT
9937	3872	24	loss	loss	NN
9937	3872	25	of	of	IN
9937	3872	26	flavor	flavor	NN
9937	3872	27	,	,	,
9937	3872	28	it	-PRON-	PRP
9937	3872	29	should	should	MD
9937	3872	30	not	not	RB
9937	3872	31	be	be	VB
9937	3872	32	boiled	boil	VBN
9937	3872	33	.	.	.
9937	3873	1	Much	much	JJ
9937	3873	2	care	care	NN
9937	3873	3	should	should	MD
9937	3873	4	be	be	VB
9937	3873	5	exercised	exercise	VBN
9937	3873	6	in	in	IN
9937	3873	7	boiling	boil	VBG
9937	3873	8	fish	fish	NN
9937	3873	9	,	,	,
9937	3873	10	because	because	IN
9937	3873	11	the	the	DT
9937	3873	12	meat	meat	NN
9937	3873	13	is	be	VBZ
9937	3873	14	usually	usually	RB
9937	3873	15	so	so	RB
9937	3873	16	tender	tender	JJ
9937	3873	17	that	that	IN
9937	3873	18	it	-PRON-	PRP
9937	3873	19	is	be	VBZ
9937	3873	20	likely	likely	JJ
9937	3873	21	to	to	TO
9937	3873	22	boil	boil	VB
9937	3873	23	to	to	IN
9937	3873	24	pieces	piece	NNS
9937	3873	25	or	or	CC
9937	3873	26	to	to	TO
9937	3873	27	fall	fall	VB
9937	3873	28	apart	apart	RB
9937	3873	29	.	.	.
9937	3874	1	[	[	-LRB-
9937	3874	2	Illustration	illustration	NN
9937	3874	3	:	:	:
9937	3874	4	FIG	FIG	NNP
9937	3874	5	.	.	.
9937	3875	1	16	16	CD
9937	3875	2	]	]	-RRB-
9937	3875	3	35	35	CD
9937	3875	4	.	.	.
9937	3876	1	A	a	DT
9937	3876	2	utensil	utensil	JJ
9937	3876	3	in	in	IN
9937	3876	4	which	which	WDT
9937	3876	5	fish	fish	NN
9937	3876	6	can	can	MD
9937	3876	7	be	be	VB
9937	3876	8	boiled	boil	VBN
9937	3876	9	or	or	CC
9937	3876	10	steamed	steam	VBN
9937	3876	11	very	very	RB
9937	3876	12	satisfactorily	satisfactorily	RB
9937	3876	13	is	be	VBZ
9937	3876	14	shown	show	VBN
9937	3876	15	in	in	IN
9937	3876	16	Fig	Fig	NNP
9937	3876	17	.	.	.
9937	3877	1	16	16	CD
9937	3877	2	.	.	.
9937	3878	1	This	this	DT
9937	3878	2	_	_	NNP
9937	3878	3	fish	fish	NN
9937	3878	4	boiler	boiler	NN
9937	3878	5	_	_	NNP
9937	3878	6	,	,	,
9937	3878	7	as	as	IN
9937	3878	8	it	-PRON-	PRP
9937	3878	9	is	be	VBZ
9937	3878	10	called	call	VBN
9937	3878	11	,	,	,
9937	3878	12	is	be	VBZ
9937	3878	13	a	a	DT
9937	3878	14	long	long	JJ
9937	3878	15	,	,	,
9937	3878	16	narrow	narrow	JJ
9937	3878	17	,	,	,
9937	3878	18	deep	deep	JJ
9937	3878	19	pan	pan	NN
9937	3878	20	with	with	IN
9937	3878	21	a	a	DT
9937	3878	22	cover	cover	NN
9937	3878	23	and	and	CC
9937	3878	24	a	a	DT
9937	3878	25	rack	rack	NN
9937	3878	26	on	on	IN
9937	3878	27	which	which	WDT
9937	3878	28	the	the	DT
9937	3878	29	fish	fish	NN
9937	3878	30	is	be	VBZ
9937	3878	31	placed	place	VBN
9937	3878	32	.	.	.
9937	3879	1	Attached	attach	VBN
9937	3879	2	to	to	IN
9937	3879	3	each	each	DT
9937	3879	4	end	end	NN
9937	3879	5	of	of	IN
9937	3879	6	the	the	DT
9937	3879	7	rack	rack	NN
9937	3879	8	is	be	VBZ
9937	3879	9	an	an	DT
9937	3879	10	upright	upright	JJ
9937	3879	11	strip	strip	NN
9937	3879	12	,	,	,
9937	3879	13	or	or	CC
9937	3879	14	handle	handle	VB
9937	3879	15	,	,	,
9937	3879	16	that	that	WDT
9937	3879	17	permits	permit	VBZ
9937	3879	18	the	the	DT
9937	3879	19	rack	rack	NN
9937	3879	20	containing	contain	VBG
9937	3879	21	the	the	DT
9937	3879	22	fish	fish	NN
9937	3879	23	to	to	TO
9937	3879	24	be	be	VB
9937	3879	25	lifted	lift	VBN
9937	3879	26	out	out	IN
9937	3879	27	of	of	IN
9937	3879	28	the	the	DT
9937	3879	29	pan	pan	NN
9937	3879	30	and	and	CC
9937	3879	31	the	the	DT
9937	3879	32	fish	fish	NN
9937	3879	33	thus	thus	RB
9937	3879	34	removed	remove	VBN
9937	3879	35	without	without	IN
9937	3879	36	breaking	break	VBG
9937	3879	37	.	.	.
9937	3880	1	To	to	TO
9937	3880	2	assist	assist	VB
9937	3880	3	further	further	RB
9937	3880	4	in	in	IN
9937	3880	5	holding	hold	VBG
9937	3880	6	the	the	DT
9937	3880	7	fish	fish	NN
9937	3880	8	together	together	RB
9937	3880	9	while	while	IN
9937	3880	10	it	-PRON-	PRP
9937	3880	11	is	be	VBZ
9937	3880	12	cooking	cook	VBG
9937	3880	13	,	,	,
9937	3880	14	a	a	DT
9937	3880	15	piece	piece	NN
9937	3880	16	of	of	IN
9937	3880	17	gauze	gauze	NN
9937	3880	18	or	or	CC
9937	3880	19	cheesecloth	cheesecloth	NN
9937	3880	20	may	may	MD
9937	3880	21	be	be	VB
9937	3880	22	wrapped	wrap	VBN
9937	3880	23	around	around	IN
9937	3880	24	the	the	DT
9937	3880	25	fish	fish	NN
9937	3880	26	before	before	IN
9937	3880	27	it	-PRON-	PRP
9937	3880	28	is	be	VBZ
9937	3880	29	put	put	VBN
9937	3880	30	into	into	IN
9937	3880	31	the	the	DT
9937	3880	32	pan	pan	NN
9937	3880	33	.	.	.
9937	3881	1	36	36	CD
9937	3881	2	.	.	.
9937	3882	1	When	when	WRB
9937	3882	2	a	a	DT
9937	3882	3	fish	fish	NN
9937	3882	4	is	be	VBZ
9937	3882	5	to	to	TO
9937	3882	6	be	be	VB
9937	3882	7	boiled	boil	VBN
9937	3882	8	,	,	,
9937	3882	9	clean	clean	VB
9937	3882	10	it	-PRON-	PRP
9937	3882	11	and	and	CC
9937	3882	12	,	,	,
9937	3882	13	if	if	IN
9937	3882	14	desired	desire	VBN
9937	3882	15	,	,	,
9937	3882	16	remove	remove	VB
9937	3882	17	the	the	DT
9937	3882	18	head	head	NN
9937	3882	19	.	.	.
9937	3883	1	Pour	pour	VB
9937	3883	2	sufficient	sufficient	JJ
9937	3883	3	boiling	boiling	NN
9937	3883	4	water	water	NN
9937	3883	5	to	to	TO
9937	3883	6	cover	cover	VB
9937	3883	7	the	the	DT
9937	3883	8	fish	fish	NN
9937	3883	9	well	well	RB
9937	3883	10	into	into	IN
9937	3883	11	the	the	DT
9937	3883	12	vessel	vessel	NN
9937	3883	13	in	in	IN
9937	3883	14	which	which	WDT
9937	3883	15	it	-PRON-	PRP
9937	3883	16	is	be	VBZ
9937	3883	17	to	to	TO
9937	3883	18	be	be	VB
9937	3883	19	cooked	cook	VBN
9937	3883	20	,	,	,
9937	3883	21	and	and	CC
9937	3883	22	add	add	VB
9937	3883	23	salt	salt	NN
9937	3883	24	in	in	IN
9937	3883	25	the	the	DT
9937	3883	26	proportion	proportion	NN
9937	3883	27	of	of	IN
9937	3883	28	1	1	CD
9937	3883	29	teaspoonful	teaspoonful	JJ
9937	3883	30	to	to	IN
9937	3883	31	each	each	DT
9937	3883	32	quart	quart	NN
9937	3883	33	of	of	IN
9937	3883	34	water	water	NN
9937	3883	35	.	.	.
9937	3884	1	Tie	tie	VB
9937	3884	2	the	the	DT
9937	3884	3	fish	fish	NN
9937	3884	4	in	in	IN
9937	3884	5	a	a	DT
9937	3884	6	strip	strip	NN
9937	3884	7	of	of	IN
9937	3884	8	cheesecloth	cheesecloth	NN
9937	3884	9	or	or	CC
9937	3884	10	gauze	gauze	NN
9937	3884	11	if	if	IN
9937	3884	12	necessary	necessary	JJ
9937	3884	13	,	,	,
9937	3884	14	and	and	CC
9937	3884	15	lower	lower	VB
9937	3884	16	it	-PRON-	PRP
9937	3884	17	into	into	IN
9937	3884	18	the	the	DT
9937	3884	19	vessel	vessel	NN
9937	3884	20	of	of	IN
9937	3884	21	slowly	slowly	RB
9937	3884	22	boiling	boil	VBG
9937	3884	23	water	water	NN
9937	3884	24	.	.	.
9937	3885	1	Allow	allow	VB
9937	3885	2	the	the	DT
9937	3885	3	fish	fish	NN
9937	3885	4	to	to	TO
9937	3885	5	boil	boil	VB
9937	3885	6	until	until	IN
9937	3885	7	it	-PRON-	PRP
9937	3885	8	may	may	MD
9937	3885	9	be	be	VB
9937	3885	10	easily	easily	RB
9937	3885	11	pierced	pierce	VBN
9937	3885	12	with	with	IN
9937	3885	13	a	a	DT
9937	3885	14	fork	fork	NN
9937	3885	15	;	;	:
9937	3885	16	then	then	RB
9937	3885	17	take	take	VB
9937	3885	18	it	-PRON-	PRP
9937	3885	19	out	out	IN
9937	3885	20	of	of	IN
9937	3885	21	the	the	DT
9937	3885	22	water	water	NN
9937	3885	23	and	and	CC
9937	3885	24	remove	remove	VB
9937	3885	25	the	the	DT
9937	3885	26	cloth	cloth	NN
9937	3885	27	,	,	,
9937	3885	28	provided	provide	VBD
9937	3885	29	one	one	CD
9937	3885	30	is	be	VBZ
9937	3885	31	used	use	VBN
9937	3885	32	.	.	.
9937	3886	1	Serve	serve	VB
9937	3886	2	with	with	IN
9937	3886	3	a	a	DT
9937	3886	4	well	well	RB
9937	3886	5	-	-	HYPH
9937	3886	6	seasoned	season	VBN
9937	3886	7	sauce	sauce	NN
9937	3886	8	,	,	,
9937	3886	9	such	such	JJ
9937	3886	10	as	as	IN
9937	3886	11	lemon	lemon	NN
9937	3886	12	cream	cream	NN
9937	3886	13	,	,	,
9937	3886	14	horseradish	horseradish	NNP
9937	3886	15	,	,	,
9937	3886	16	etc	etc	FW
9937	3886	17	.	.	.
9937	3887	1	37	37	CD
9937	3887	2	.	.	.
9937	3888	1	BOILED	boiled	FW
9937	3888	2	COD.--A	cod.--a	XX
9937	3888	3	fish	fish	NN
9937	3888	4	that	that	WDT
9937	3888	5	lends	lend	VBZ
9937	3888	6	itself	-PRON-	PRP
9937	3888	7	well	well	RB
9937	3888	8	to	to	IN
9937	3888	9	boiling	boil	VBG
9937	3888	10	is	be	VBZ
9937	3888	11	fresh	fresh	JJ
9937	3888	12	cod	cod	NN
9937	3888	13	.	.	.
9937	3889	1	In	in	IN
9937	3889	2	fact	fact	NN
9937	3889	3	,	,	,
9937	3889	4	codfish	codfish	VB
9937	3889	5	prepared	prepare	VBN
9937	3889	6	according	accord	VBG
9937	3889	7	to	to	IN
9937	3889	8	this	this	DT
9937	3889	9	method	method	NN
9937	3889	10	and	and	CC
9937	3889	11	served	serve	VBD
9937	3889	12	with	with	IN
9937	3889	13	a	a	DT
9937	3889	14	sauce	sauce	NN
9937	3889	15	makes	make	VBZ
9937	3889	16	a	a	DT
9937	3889	17	very	very	RB
9937	3889	18	appetizing	appetizing	JJ
9937	3889	19	dish	dish	NN
9937	3889	20	.	.	.
9937	3890	1	Scale	scale	NN
9937	3890	2	,	,	,
9937	3890	3	clean	clean	JJ
9937	3890	4	,	,	,
9937	3890	5	and	and	CC
9937	3890	6	skin	skin	VB
9937	3890	7	a	a	DT
9937	3890	8	fresh	fresh	JJ
9937	3890	9	cod	cod	NN
9937	3890	10	and	and	CC
9937	3890	11	wrap	wrap	VB
9937	3890	12	it	-PRON-	PRP
9937	3890	13	in	in	IN
9937	3890	14	a	a	DT
9937	3890	15	single	single	JJ
9937	3890	16	layer	layer	NN
9937	3890	17	of	of	IN
9937	3890	18	gauze	gauze	NN
9937	3890	19	or	or	CC
9937	3890	20	cheesecloth	cheesecloth	NN
9937	3890	21	.	.	.
9937	3891	1	Place	place	VB
9937	3891	2	it	-PRON-	PRP
9937	3891	3	in	in	IN
9937	3891	4	a	a	DT
9937	3891	5	kettle	kettle	NN
9937	3891	6	or	or	CC
9937	3891	7	a	a	DT
9937	3891	8	pan	pan	NN
9937	3891	9	of	of	IN
9937	3891	10	freshly	freshly	RB
9937	3891	11	boiling	boil	VBG
9937	3891	12	water	water	NN
9937	3891	13	to	to	TO
9937	3891	14	which	which	WDT
9937	3891	15	has	have	VBZ
9937	3891	16	been	be	VBN
9937	3891	17	added	add	VBN
9937	3891	18	1	1	CD
9937	3891	19	teaspoonful	teaspoonful	JJ
9937	3891	20	of	of	IN
9937	3891	21	salt	salt	NN
9937	3891	22	to	to	IN
9937	3891	23	each	each	DT
9937	3891	24	quart	quart	NN
9937	3891	25	of	of	IN
9937	3891	26	water	water	NN
9937	3891	27	.	.	.
9937	3892	1	Boil	Boil	NNP
9937	3892	2	until	until	IN
9937	3892	3	the	the	DT
9937	3892	4	fish	fish	NN
9937	3892	5	may	may	MD
9937	3892	6	be	be	VB
9937	3892	7	easily	easily	RB
9937	3892	8	pierced	pierce	VBN
9937	3892	9	with	with	IN
9937	3892	10	a	a	DT
9937	3892	11	fork	fork	NN
9937	3892	12	,	,	,
9937	3892	13	take	take	VB
9937	3892	14	from	from	IN
9937	3892	15	the	the	DT
9937	3892	16	water	water	NN
9937	3892	17	,	,	,
9937	3892	18	and	and	CC
9937	3892	19	remove	remove	VB
9937	3892	20	the	the	DT
9937	3892	21	gauze	gauze	NN
9937	3892	22	or	or	CC
9937	3892	23	cheesecloth	cheesecloth	NN
9937	3892	24	carefully	carefully	RB
9937	3892	25	so	so	IN
9937	3892	26	as	as	IN
9937	3892	27	to	to	TO
9937	3892	28	keep	keep	VB
9937	3892	29	the	the	DT
9937	3892	30	fish	fish	NN
9937	3892	31	intact	intact	JJ
9937	3892	32	.	.	.
9937	3893	1	Serve	serve	VB
9937	3893	2	with	with	IN
9937	3893	3	sauce	sauce	NN
9937	3893	4	and	and	CC
9937	3893	5	slices	slice	NNS
9937	3893	6	of	of	IN
9937	3893	7	lemon	lemon	NN
9937	3893	8	.	.	.
9937	3894	1	38	38	CD
9937	3894	2	.	.	.
9937	3895	1	STEAMED	steamed	VB
9937	3895	2	FISH.--The	fish.--the	DT
9937	3895	3	preparation	preparation	NN
9937	3895	4	of	of	IN
9937	3895	5	fish	fish	NN
9937	3895	6	by	by	IN
9937	3895	7	steaming	steam	VBG
9937	3895	8	is	be	VBZ
9937	3895	9	practically	practically	RB
9937	3895	10	the	the	DT
9937	3895	11	same	same	JJ
9937	3895	12	as	as	IN
9937	3895	13	that	that	DT
9937	3895	14	by	by	IN
9937	3895	15	boiling	boil	VBG
9937	3895	16	,	,	,
9937	3895	17	and	and	CC
9937	3895	18	produces	produce	VBZ
9937	3895	19	a	a	DT
9937	3895	20	dish	dish	NN
9937	3895	21	similar	similar	JJ
9937	3895	22	to	to	IN
9937	3895	23	boiled	boil	VBN
9937	3895	24	fish	fish	NN
9937	3895	25	.	.	.
9937	3896	1	The	the	DT
9937	3896	2	only	only	JJ
9937	3896	3	difference	difference	NN
9937	3896	4	is	be	VBZ
9937	3896	5	that	that	IN
9937	3896	6	steamed	steamed	JJ
9937	3896	7	fish	fish	NN
9937	3896	8	is	be	VBZ
9937	3896	9	suspended	suspend	VBN
9937	3896	10	over	over	IN
9937	3896	11	the	the	DT
9937	3896	12	water	water	NN
9937	3896	13	and	and	CC
9937	3896	14	is	be	VBZ
9937	3896	15	cooked	cook	VBN
9937	3896	16	by	by	IN
9937	3896	17	the	the	DT
9937	3896	18	steam	steam	NN
9937	3896	19	that	that	WDT
9937	3896	20	rises	rise	VBZ
9937	3896	21	instead	instead	RB
9937	3896	22	of	of	IN
9937	3896	23	being	be	VBG
9937	3896	24	cooked	cook	VBN
9937	3896	25	directly	directly	RB
9937	3896	26	in	in	IN
9937	3896	27	the	the	DT
9937	3896	28	water	water	NN
9937	3896	29	.	.	.
9937	3897	1	Because	because	IN
9937	3897	2	the	the	DT
9937	3897	3	fish	fish	NN
9937	3897	4	is	be	VBZ
9937	3897	5	not	not	RB
9937	3897	6	surrounded	surround	VBN
9937	3897	7	by	by	IN
9937	3897	8	water	water	NN
9937	3897	9	,	,	,
9937	3897	10	it	-PRON-	PRP
9937	3897	11	does	do	VBZ
9937	3897	12	not	not	RB
9937	3897	13	lose	lose	VB
9937	3897	14	its	-PRON-	PRP$
9937	3897	15	nutriment	nutriment	NN
9937	3897	16	and	and	CC
9937	3897	17	flavor	flavor	NN
9937	3897	18	so	so	RB
9937	3897	19	readily	readily	RB
9937	3897	20	as	as	IN
9937	3897	21	does	do	VBZ
9937	3897	22	boiled	boil	VBN
9937	3897	23	fish	fish	NN
9937	3897	24	.	.	.
9937	3898	1	If	if	IN
9937	3898	2	fish	fish	NN
9937	3898	3	is	be	VBZ
9937	3898	4	to	to	TO
9937	3898	5	be	be	VB
9937	3898	6	cooked	cook	VBN
9937	3898	7	by	by	IN
9937	3898	8	steaming	steam	VBG
9937	3898	9	,	,	,
9937	3898	10	first	first	RB
9937	3898	11	clean	clean	VB
9937	3898	12	it	-PRON-	PRP
9937	3898	13	thoroughly	thoroughly	RB
9937	3898	14	.	.	.
9937	3899	1	Wrap	wrap	VB
9937	3899	2	in	in	IN
9937	3899	3	a	a	DT
9937	3899	4	strip	strip	NN
9937	3899	5	of	of	IN
9937	3899	6	gauze	gauze	NN
9937	3899	7	or	or	CC
9937	3899	8	cheesecloth	cheesecloth	NN
9937	3899	9	and	and	CC
9937	3899	10	place	place	NN
9937	3899	11	in	in	IN
9937	3899	12	a	a	DT
9937	3899	13	steamer	steamer	NN
9937	3899	14	.	.	.
9937	3900	1	Steam	steam	NN
9937	3900	2	until	until	IN
9937	3900	3	tender	tender	NN
9937	3900	4	,	,	,
9937	3900	5	and	and	CC
9937	3900	6	then	then	RB
9937	3900	7	remove	remove	VB
9937	3900	8	the	the	DT
9937	3900	9	cloth	cloth	NN
9937	3900	10	and	and	CC
9937	3900	11	place	place	VB
9937	3900	12	the	the	DT
9937	3900	13	fish	fish	NN
9937	3900	14	on	on	IN
9937	3900	15	a	a	DT
9937	3900	16	platter	platter	NN
9937	3900	17	.	.	.
9937	3901	1	As	as	IN
9937	3901	2	steaming	steam	VBG
9937	3901	3	does	do	VBZ
9937	3901	4	not	not	RB
9937	3901	5	add	add	VB
9937	3901	6	flavor	flavor	NN
9937	3901	7	,	,	,
9937	3901	8	it	-PRON-	PRP
9937	3901	9	is	be	VBZ
9937	3901	10	usually	usually	RB
9937	3901	11	necessary	necessary	JJ
9937	3901	12	to	to	TO
9937	3901	13	supply	supply	VB
9937	3901	14	flavor	flavor	NN
9937	3901	15	to	to	TO
9937	3901	16	fish	fish	VB
9937	3901	17	cooked	cook	VBN
9937	3901	18	in	in	IN
9937	3901	19	this	this	DT
9937	3901	20	way	way	NN
9937	3901	21	by	by	IN
9937	3901	22	adding	add	VBG
9937	3901	23	a	a	DT
9937	3901	24	sauce	sauce	NN
9937	3901	25	of	of	IN
9937	3901	26	some	some	DT
9937	3901	27	kind	kind	NN
9937	3901	28	.	.	.
9937	3902	1	39	39	CD
9937	3902	2	.	.	.
9937	3903	1	BROILED	broiled	VB
9937	3903	2	FISH.--The	fish.--the	JJ
9937	3903	3	best	good	JJS
9937	3903	4	way	way	NN
9937	3903	5	in	in	IN
9937	3903	6	which	which	WDT
9937	3903	7	to	to	TO
9937	3903	8	cook	cook	VB
9937	3903	9	small	small	JJ
9937	3903	10	fish	fish	NN
9937	3903	11	,	,	,
9937	3903	12	thin	thin	JJ
9937	3903	13	strips	strip	NNS
9937	3903	14	of	of	IN
9937	3903	15	fish	fish	NN
9937	3903	16	,	,	,
9937	3903	17	or	or	CC
9937	3903	18	even	even	RB
9937	3903	19	good	good	JJ
9937	3903	20	-	-	HYPH
9937	3903	21	sized	sized	JJ
9937	3903	22	fish	fish	NN
9937	3903	23	that	that	WDT
9937	3903	24	are	be	VBP
9937	3903	25	comparatively	comparatively	RB
9937	3903	26	thin	thin	JJ
9937	3903	27	when	when	WRB
9937	3903	28	they	-PRON-	PRP
9937	3903	29	are	be	VBP
9937	3903	30	split	split	VBN
9937	3903	31	open	open	JJ
9937	3903	32	is	be	VBZ
9937	3903	33	to	to	TO
9937	3903	34	broil	broil	VB
9937	3903	35	them	-PRON-	PRP
9937	3903	36	.	.	.
9937	3904	1	Since	since	IN
9937	3904	2	in	in	IN
9937	3904	3	this	this	DT
9937	3904	4	method	method	NN
9937	3904	5	of	of	IN
9937	3904	6	cooking	cook	VBG
9937	3904	7	the	the	DT
9937	3904	8	flavor	flavor	NN
9937	3904	9	is	be	VBZ
9937	3904	10	entirely	entirely	RB
9937	3904	11	retained	retain	VBN
9937	3904	12	,	,	,
9937	3904	13	it	-PRON-	PRP
9937	3904	14	is	be	VBZ
9937	3904	15	especially	especially	RB
9937	3904	16	desirable	desirable	JJ
9937	3904	17	for	for	IN
9937	3904	18	any	any	DT
9937	3904	19	fish	fish	NN
9937	3904	20	of	of	IN
9937	3904	21	delicate	delicate	JJ
9937	3904	22	flavor	flavor	NN
9937	3904	23	.	.	.
9937	3905	1	To	to	TO
9937	3905	2	broil	broil	VB
9937	3905	3	fish	fish	NN
9937	3905	4	,	,	,
9937	3905	5	sear	sear	VB
9937	3905	6	them	-PRON-	PRP
9937	3905	7	quickly	quickly	RB
9937	3905	8	over	over	IN
9937	3905	9	a	a	DT
9937	3905	10	very	very	RB
9937	3905	11	hot	hot	JJ
9937	3905	12	fire	fire	NN
9937	3905	13	and	and	CC
9937	3905	14	then	then	RB
9937	3905	15	cook	cook	VB
9937	3905	16	them	-PRON-	PRP
9937	3905	17	more	more	RBR
9937	3905	18	slowly	slowly	RB
9937	3905	19	until	until	IN
9937	3905	20	they	-PRON-	PRP
9937	3905	21	are	be	VBP
9937	3905	22	done	do	VBN
9937	3905	23	,	,	,
9937	3905	24	turning	turn	VBG
9937	3905	25	frequently	frequently	RB
9937	3905	26	to	to	TO
9937	3905	27	prevent	prevent	VB
9937	3905	28	burning	burning	NN
9937	3905	29	.	.	.
9937	3906	1	As	as	IN
9937	3906	2	most	most	JJS
9937	3906	3	fish	fish	NN
9937	3906	4	,	,	,
9937	3906	5	and	and	CC
9937	3906	6	particularly	particularly	RB
9937	3906	7	the	the	DT
9937	3906	8	small	small	JJ
9937	3906	9	ones	one	NNS
9937	3906	10	used	use	VBN
9937	3906	11	for	for	IN
9937	3906	12	broiling	broiling	NN
9937	3906	13	,	,	,
9937	3906	14	contain	contain	VB
9937	3906	15	almost	almost	RB
9937	3906	16	no	no	DT
9937	3906	17	fat	fat	NN
9937	3906	18	,	,	,
9937	3906	19	it	-PRON-	PRP
9937	3906	20	is	be	VBZ
9937	3906	21	necessary	necessary	JJ
9937	3906	22	to	to	TO
9937	3906	23	supply	supply	VB
9937	3906	24	fat	fat	NN
9937	3906	25	for	for	IN
9937	3906	26	successful	successful	JJ
9937	3906	27	broiling	broiling	NN
9937	3906	28	and	and	CC
9937	3906	29	improvement	improvement	NN
9937	3906	30	of	of	IN
9937	3906	31	flavor	flavor	NN
9937	3906	32	.	.	.
9937	3907	1	It	-PRON-	PRP
9937	3907	2	is	be	VBZ
9937	3907	3	difficult	difficult	JJ
9937	3907	4	to	to	TO
9937	3907	5	add	add	VB
9937	3907	6	fat	fat	NN
9937	3907	7	to	to	IN
9937	3907	8	the	the	DT
9937	3907	9	fish	fish	NN
9937	3907	10	while	while	IN
9937	3907	11	it	-PRON-	PRP
9937	3907	12	is	be	VBZ
9937	3907	13	broiling	broil	VBG
9937	3907	14	,	,	,
9937	3907	15	so	so	CC
9937	3907	16	,	,	,
9937	3907	17	as	as	IN
9937	3907	18	a	a	DT
9937	3907	19	rule	rule	NN
9937	3907	20	,	,	,
9937	3907	21	the	the	DT
9937	3907	22	fat	fat	NN
9937	3907	23	is	be	VBZ
9937	3907	24	spread	spread	VBN
9937	3907	25	over	over	IN
9937	3907	26	the	the	DT
9937	3907	27	surface	surface	NN
9937	3907	28	of	of	IN
9937	3907	29	the	the	DT
9937	3907	30	fish	fish	NN
9937	3907	31	after	after	IN
9937	3907	32	it	-PRON-	PRP
9937	3907	33	has	have	VBZ
9937	3907	34	been	be	VBN
9937	3907	35	removed	remove	VBN
9937	3907	36	from	from	IN
9937	3907	37	the	the	DT
9937	3907	38	broiler	broiler	NN
9937	3907	39	.	.	.
9937	3908	1	The	the	DT
9937	3908	2	fat	fat	NN
9937	3908	3	may	may	MD
9937	3908	4	consist	consist	VB
9937	3908	5	of	of	IN
9937	3908	6	broiled	broil	VBN
9937	3908	7	strips	strip	NNS
9937	3908	8	of	of	IN
9937	3908	9	bacon	bacon	NN
9937	3908	10	or	or	CC
9937	3908	11	salt	salt	NN
9937	3908	12	pork	pork	NN
9937	3908	13	,	,	,
9937	3908	14	or	or	CC
9937	3908	15	it	-PRON-	PRP
9937	3908	16	may	may	MD
9937	3908	17	be	be	VB
9937	3908	18	merely	merely	RB
9937	3908	19	melted	melt	VBN
9937	3908	20	butter	butter	NN
9937	3908	21	or	or	CC
9937	3908	22	other	other	JJ
9937	3908	23	fat	fat	NN
9937	3908	24	.	.	.
9937	3909	1	40	40	CD
9937	3909	2	.	.	.
9937	3910	1	BROILED	broiled	NN
9937	3910	2	SCROD	SCROD	NNS
9937	3910	3	WITH	with	IN
9937	3910	4	POTATO	POTATO	NNP
9937	3910	5	BORDER.--Young	BORDER.--Young	NNP
9937	3910	6	cod	cod	NN
9937	3910	7	that	that	WDT
9937	3910	8	is	be	VBZ
9937	3910	9	split	split	VBN
9937	3910	10	down	down	RP
9937	3910	11	the	the	DT
9937	3910	12	back	back	NN
9937	3910	13	and	and	CC
9937	3910	14	that	that	DT
9937	3910	15	has	have	VBZ
9937	3910	16	had	have	VBN
9937	3910	17	the	the	DT
9937	3910	18	backbone	backbone	NN
9937	3910	19	removed	remove	VBN
9937	3910	20	with	with	IN
9937	3910	21	the	the	DT
9937	3910	22	exception	exception	NN
9937	3910	23	of	of	IN
9937	3910	24	a	a	DT
9937	3910	25	small	small	JJ
9937	3910	26	portion	portion	NN
9937	3910	27	near	near	IN
9937	3910	28	the	the	DT
9937	3910	29	tail	tail	NN
9937	3910	30	is	be	VBZ
9937	3910	31	known	know	VBN
9937	3910	32	as	as	IN
9937	3910	33	_	_	NNP
9937	3910	34	scrod	scrod	NN
9937	3910	35	_	_	NNP
9937	3910	36	.	.	.
9937	3911	1	Such	such	JJ
9937	3911	2	fish	fish	NN
9937	3911	3	is	be	VBZ
9937	3911	4	nearly	nearly	RB
9937	3911	5	always	always	RB
9937	3911	6	broiled	broil	VBN
9937	3911	7	,	,	,
9937	3911	8	it	-PRON-	PRP
9937	3911	9	may	may	MD
9937	3911	10	be	be	VB
9937	3911	11	served	serve	VBN
9937	3911	12	plain	plain	JJ
9937	3911	13	,	,	,
9937	3911	14	but	but	CC
9937	3911	15	it	-PRON-	PRP
9937	3911	16	is	be	VBZ
9937	3911	17	much	much	RB
9937	3911	18	more	more	RBR
9937	3911	19	attractive	attractive	JJ
9937	3911	20	when	when	WRB
9937	3911	21	potatoes	potato	NNS
9937	3911	22	are	be	VBP
9937	3911	23	combined	combine	VBN
9937	3911	24	with	with	IN
9937	3911	25	it	-PRON-	PRP
9937	3911	26	in	in	IN
9937	3911	27	the	the	DT
9937	3911	28	form	form	NN
9937	3911	29	of	of	IN
9937	3911	30	an	an	DT
9937	3911	31	artistic	artistic	JJ
9937	3911	32	border	border	NN
9937	3911	33	.	.	.
9937	3912	1	To	to	TO
9937	3912	2	prepare	prepare	VB
9937	3912	3	this	this	DT
9937	3912	4	dish	dish	NN
9937	3912	5	,	,	,
9937	3912	6	broil	broil	VB
9937	3912	7	the	the	DT
9937	3912	8	scrod	scrod	NN
9937	3912	9	according	accord	VBG
9937	3912	10	to	to	IN
9937	3912	11	the	the	DT
9937	3912	12	directions	direction	NNS
9937	3912	13	given	give	VBN
9937	3912	14	in	in	IN
9937	3912	15	Art	art	NN
9937	3912	16	.	.	.
9937	3913	1	39	39	CD
9937	3913	2	.	.	.
9937	3914	1	Then	then	RB
9937	3914	2	place	place	VB
9937	3914	3	it	-PRON-	PRP
9937	3914	4	on	on	IN
9937	3914	5	a	a	DT
9937	3914	6	hot	hot	JJ
9937	3914	7	platter	platter	NN
9937	3914	8	and	and	CC
9937	3914	9	spread	spread	VBD
9937	3914	10	butter	butter	NN
9937	3914	11	over	over	IN
9937	3914	12	it	-PRON-	PRP
9937	3914	13	.	.	.
9937	3915	1	Boil	Boil	NNP
9937	3915	2	the	the	DT
9937	3915	3	desired	desire	VBN
9937	3915	4	number	number	NN
9937	3915	5	of	of	IN
9937	3915	6	potatoes	potato	NNS
9937	3915	7	until	until	IN
9937	3915	8	they	-PRON-	PRP
9937	3915	9	are	be	VBP
9937	3915	10	tender	tender	JJ
9937	3915	11	,	,	,
9937	3915	12	and	and	CC
9937	3915	13	then	then	RB
9937	3915	14	force	force	VB
9937	3915	15	them	-PRON-	PRP
9937	3915	16	through	through	IN
9937	3915	17	a	a	DT
9937	3915	18	ricer	ricer	NN
9937	3915	19	or	or	CC
9937	3915	20	mash	mash	VB
9937	3915	21	them	-PRON-	PRP
9937	3915	22	until	until	IN
9937	3915	23	they	-PRON-	PRP
9937	3915	24	are	be	VBP
9937	3915	25	perfectly	perfectly	RB
9937	3915	26	fine	fine	JJ
9937	3915	27	.	.	.
9937	3916	1	Season	season	NN
9937	3916	2	with	with	IN
9937	3916	3	salt	salt	NN
9937	3916	4	,	,	,
9937	3916	5	pepper	pepper	NN
9937	3916	6	,	,	,
9937	3916	7	and	and	CC
9937	3916	8	butter	butter	NN
9937	3916	9	,	,	,
9937	3916	10	and	and	CC
9937	3916	11	add	add	VB
9937	3916	12	sufficient	sufficient	JJ
9937	3916	13	milk	milk	NN
9937	3916	14	to	to	TO
9937	3916	15	make	make	VB
9937	3916	16	a	a	DT
9937	3916	17	paste	paste	NN
9937	3916	18	that	that	WDT
9937	3916	19	is	be	VBZ
9937	3916	20	a	a	DT
9937	3916	21	trifle	trifle	RB
9937	3916	22	stiffer	stiff	JJR
9937	3916	23	than	than	IN
9937	3916	24	for	for	IN
9937	3916	25	mashed	mashed	JJ
9937	3916	26	potatoes	potato	NNS
9937	3916	27	.	.	.
9937	3917	1	If	if	IN
9937	3917	2	desired	desire	VBN
9937	3917	3	,	,	,
9937	3917	4	raw	raw	JJ
9937	3917	5	eggs	egg	NNS
9937	3917	6	may	may	MD
9937	3917	7	also	also	RB
9937	3917	8	be	be	VB
9937	3917	9	beaten	beat	VBN
9937	3917	10	into	into	IN
9937	3917	11	the	the	DT
9937	3917	12	potatoes	potato	NNS
9937	3917	13	to	to	TO
9937	3917	14	serve	serve	VB
9937	3917	15	as	as	IN
9937	3917	16	a	a	DT
9937	3917	17	part	part	NN
9937	3917	18	of	of	IN
9937	3917	19	the	the	DT
9937	3917	20	moisture	moisture	NN
9937	3917	21	.	.	.
9937	3918	1	Fill	fill	VB
9937	3918	2	a	a	DT
9937	3918	3	pastry	pastry	NN
9937	3918	4	bag	bag	NN
9937	3918	5	with	with	IN
9937	3918	6	the	the	DT
9937	3918	7	potatoes	potato	NNS
9937	3918	8	thus	thus	RB
9937	3918	9	prepared	prepare	VBD
9937	3918	10	and	and	CC
9937	3918	11	press	press	VB
9937	3918	12	them	-PRON-	PRP
9937	3918	13	through	through	IN
9937	3918	14	a	a	DT
9937	3918	15	rosette	rosette	NN
9937	3918	16	tube	tube	NN
9937	3918	17	in	in	IN
9937	3918	18	any	any	DT
9937	3918	19	desired	desire	VBN
9937	3918	20	design	design	NN
9937	3918	21	on	on	IN
9937	3918	22	the	the	DT
9937	3918	23	platter	platter	NN
9937	3918	24	around	around	IN
9937	3918	25	the	the	DT
9937	3918	26	fish	fish	NN
9937	3918	27	.	.	.
9937	3919	1	Bake	bake	VB
9937	3919	2	in	in	IN
9937	3919	3	a	a	DT
9937	3919	4	hot	hot	JJ
9937	3919	5	oven	oven	NN
9937	3919	6	until	until	IN
9937	3919	7	the	the	DT
9937	3919	8	potatoes	potato	NNS
9937	3919	9	are	be	VBP
9937	3919	10	thoroughly	thoroughly	RB
9937	3919	11	heated	heated	JJ
9937	3919	12	and	and	CC
9937	3919	13	are	be	VBP
9937	3919	14	browned	brown	VBN
9937	3919	15	slightly	slightly	RB
9937	3919	16	on	on	IN
9937	3919	17	the	the	DT
9937	3919	18	top	top	NN
9937	3919	19	.	.	.
9937	3920	1	41	41	CD
9937	3920	2	.	.	.
9937	3921	1	BROILED	broiled	NN
9937	3921	2	FRESH	FRESH	NNP
9937	3921	3	MACKEREL.--Probably	mackerel.--probably	RB
9937	3921	4	no	no	DT
9937	3921	5	fish	fish	NN
9937	3921	6	lends	lend	VBZ
9937	3921	7	itself	-PRON-	PRP
9937	3921	8	better	well	RBR
9937	3921	9	to	to	IN
9937	3921	10	broiling	broil	VBG
9937	3921	11	than	than	IN
9937	3921	12	fresh	fresh	JJ
9937	3921	13	mackerel	mackerel	NN
9937	3921	14	,	,	,
9937	3921	15	as	as	IN
9937	3921	16	the	the	DT
9937	3921	17	flesh	flesh	NN
9937	3921	18	of	of	IN
9937	3921	19	this	this	DT
9937	3921	20	fish	fish	NN
9937	3921	21	is	be	VBZ
9937	3921	22	tender	tender	JJ
9937	3921	23	and	and	CC
9937	3921	24	contains	contain	VBZ
9937	3921	25	sufficient	sufficient	JJ
9937	3921	26	fat	fat	NN
9937	3921	27	to	to	TO
9937	3921	28	have	have	VB
9937	3921	29	a	a	DT
9937	3921	30	good	good	JJ
9937	3921	31	flavor	flavor	NN
9937	3921	32	.	.	.
9937	3922	1	To	to	TO
9937	3922	2	improve	improve	VB
9937	3922	3	the	the	DT
9937	3922	4	flavor	flavor	NN
9937	3922	5	,	,	,
9937	3922	6	however	however	RB
9937	3922	7	,	,	,
9937	3922	8	strips	strip	NNS
9937	3922	9	of	of	IN
9937	3922	10	bacon	bacon	NN
9937	3922	11	are	be	VBP
9937	3922	12	usually	usually	RB
9937	3922	13	placed	place	VBN
9937	3922	14	over	over	IN
9937	3922	15	the	the	DT
9937	3922	16	fish	fish	NN
9937	3922	17	and	and	CC
9937	3922	18	allowed	allow	VBN
9937	3922	19	to	to	TO
9937	3922	20	broil	broil	VB
9937	3922	21	with	with	IN
9937	3922	22	it	-PRON-	PRP
9937	3922	23	.	.	.
9937	3923	1	Clean	clean	VB
9937	3923	2	and	and	CC
9937	3923	3	skin	skin	VB
9937	3923	4	a	a	DT
9937	3923	5	fresh	fresh	JJ
9937	3923	6	mackerel	mackerel	NN
9937	3923	7	.	.	.
9937	3924	1	Place	place	VB
9937	3924	2	the	the	DT
9937	3924	3	fish	fish	NN
9937	3924	4	thus	thus	RB
9937	3924	5	prepared	prepare	VBN
9937	3924	6	in	in	IN
9937	3924	7	a	a	DT
9937	3924	8	broiler	broiler	NN
9937	3924	9	,	,	,
9937	3924	10	and	and	CC
9937	3924	11	broil	broil	NNP
9937	3924	12	first	first	RB
9937	3924	13	on	on	IN
9937	3924	14	one	one	CD
9937	3924	15	side	side	NN
9937	3924	16	and	and	CC
9937	3924	17	then	then	RB
9937	3924	18	on	on	IN
9937	3924	19	the	the	DT
9937	3924	20	other	other	JJ
9937	3924	21	.	.	.
9937	3925	1	When	when	WRB
9937	3925	2	seared	sear	VBN
9937	3925	3	all	all	RB
9937	3925	4	over	over	RB
9937	3925	5	,	,	,
9937	3925	6	place	place	NN
9937	3925	7	strips	strip	NNS
9937	3925	8	of	of	IN
9937	3925	9	bacon	bacon	NN
9937	3925	10	over	over	IN
9937	3925	11	the	the	DT
9937	3925	12	fish	fish	NN
9937	3925	13	and	and	CC
9937	3925	14	continue	continue	VB
9937	3925	15	to	to	TO
9937	3925	16	broil	broil	VB
9937	3925	17	until	until	IN
9937	3925	18	it	-PRON-	PRP
9937	3925	19	is	be	VBZ
9937	3925	20	done	do	VBN
9937	3925	21	.	.	.
9937	3926	1	Remove	remove	VB
9937	3926	2	from	from	IN
9937	3926	3	the	the	DT
9937	3926	4	broiler	broiler	NN
9937	3926	5	,	,	,
9937	3926	6	season	season	NN
9937	3926	7	with	with	IN
9937	3926	8	salt	salt	NN
9937	3926	9	and	and	CC
9937	3926	10	pepper	pepper	NN
9937	3926	11	,	,	,
9937	3926	12	and	and	CC
9937	3926	13	serve	serve	VB
9937	3926	14	.	.	.
9937	3927	1	42	42	CD
9937	3927	2	.	.	.
9937	3928	1	BROILED	BROILED	NNP
9937	3928	2	SHAD	SHAD	NNP
9937	3928	3	ROE.--The	ROE.--The	NNP
9937	3928	4	mass	mass	NN
9937	3928	5	of	of	IN
9937	3928	6	eggs	egg	NNS
9937	3928	7	found	find	VBN
9937	3928	8	in	in	IN
9937	3928	9	shad	shad	NN
9937	3928	10	,	,	,
9937	3928	11	as	as	IN
9937	3928	12	shown	show	VBN
9937	3928	13	in	in	IN
9937	3928	14	Fig	Fig	NNP
9937	3928	15	.	.	.
9937	3929	1	17	17	CD
9937	3929	2	,	,	,
9937	3929	3	is	be	VBZ
9937	3929	4	known	know	VBN
9937	3929	5	as	as	IN
9937	3929	6	the	the	DT
9937	3929	7	_	_	NNP
9937	3929	8	roe	roe	NN
9937	3929	9	_	_	NNP
9937	3929	10	of	of	IN
9937	3929	11	shad	shad	NN
9937	3929	12	.	.	.
9937	3930	1	Roe	Roe	NNP
9937	3930	2	may	may	MD
9937	3930	3	be	be	VB
9937	3930	4	purchased	purchase	VBN
9937	3930	5	separately	separately	RB
9937	3930	6	,	,	,
9937	3930	7	when	when	WRB
9937	3930	8	it	-PRON-	PRP
9937	3930	9	is	be	VBZ
9937	3930	10	found	find	VBN
9937	3930	11	in	in	IN
9937	3930	12	the	the	DT
9937	3930	13	markets	market	NNS
9937	3930	14	from	from	IN
9937	3930	15	January	January	NNP
9937	3930	16	1	1	CD
9937	3930	17	to	to	IN
9937	3930	18	June	June	NNP
9937	3930	19	1	1	CD
9937	3930	20	,	,	,
9937	3930	21	or	or	CC
9937	3930	22	it	-PRON-	PRP
9937	3930	23	may	may	MD
9937	3930	24	be	be	VB
9937	3930	25	procured	procure	VBN
9937	3930	26	from	from	IN
9937	3930	27	the	the	DT
9937	3930	28	fish	fish	NN
9937	3930	29	itself	-PRON-	PRP
9937	3930	30	.	.	.
9937	3931	1	It	-PRON-	PRP
9937	3931	2	makes	make	VBZ
9937	3931	3	a	a	DT
9937	3931	4	delicious	delicious	JJ
9937	3931	5	dish	dish	NN
9937	3931	6	when	when	WRB
9937	3931	7	broiled	broil	VBN
9937	3931	8	,	,	,
9937	3931	9	especially	especially	RB
9937	3931	10	when	when	WRB
9937	3931	11	it	-PRON-	PRP
9937	3931	12	is	be	VBZ
9937	3931	13	rolled	roll	VBN
9937	3931	14	in	in	IN
9937	3931	15	fat	fat	NN
9937	3931	16	and	and	CC
9937	3931	17	bread	bread	NN
9937	3931	18	crumbs	crumb	NNS
9937	3931	19	.	.	.
9937	3932	1	[	[	-LRB-
9937	3932	2	Illustration	illustration	NN
9937	3932	3	:	:	:
9937	3932	4	FIG	FIG	NNP
9937	3932	5	.	.	.
9937	3933	1	17	17	LS
9937	3933	2	]	]	-RRB-
9937	3933	3	Wash	wash	VB
9937	3933	4	the	the	DT
9937	3933	5	roe	roe	NN
9937	3933	6	that	that	WDT
9937	3933	7	is	be	VBZ
9937	3933	8	to	to	TO
9937	3933	9	be	be	VB
9937	3933	10	used	use	VBN
9937	3933	11	and	and	CC
9937	3933	12	dry	dry	VB
9937	3933	13	it	-PRON-	PRP
9937	3933	14	carefully	carefully	RB
9937	3933	15	between	between	IN
9937	3933	16	towels	towel	NNS
9937	3933	17	.	.	.
9937	3934	1	Roll	roll	VB
9937	3934	2	it	-PRON-	PRP
9937	3934	3	in	in	IN
9937	3934	4	bacon	bacon	NN
9937	3934	5	fat	fat	NN
9937	3934	6	or	or	CC
9937	3934	7	melted	melted	JJ
9937	3934	8	butter	butter	NN
9937	3934	9	and	and	CC
9937	3934	10	then	then	RB
9937	3934	11	in	in	IN
9937	3934	12	fine	fine	JJ
9937	3934	13	crumbs	crumb	NNS
9937	3934	14	.	.	.
9937	3935	1	Place	place	NN
9937	3935	2	in	in	IN
9937	3935	3	a	a	DT
9937	3935	4	broiler	broiler	NN
9937	3935	5	,	,	,
9937	3935	6	broil	broil	NN
9937	3935	7	until	until	IN
9937	3935	8	completely	completely	RB
9937	3935	9	done	do	VBN
9937	3935	10	on	on	IN
9937	3935	11	one	one	CD
9937	3935	12	side	side	NN
9937	3935	13	,	,	,
9937	3935	14	turn	turn	VBP
9937	3935	15	and	and	CC
9937	3935	16	then	then	RB
9937	3935	17	broil	broil	VB
9937	3935	18	until	until	IN
9937	3935	19	entirely	entirely	RB
9937	3935	20	cooked	cook	VBN
9937	3935	21	on	on	IN
9937	3935	22	the	the	DT
9937	3935	23	other	other	JJ
9937	3935	24	side	side	NN
9937	3935	25	.	.	.
9937	3936	1	Remove	remove	VB
9937	3936	2	from	from	IN
9937	3936	3	the	the	DT
9937	3936	4	broiler	broiler	NN
9937	3936	5	and	and	CC
9937	3936	6	pour	pour	VB
9937	3936	7	melted	melted	JJ
9937	3936	8	butter	butter	NN
9937	3936	9	over	over	IN
9937	3936	10	each	each	DT
9937	3936	11	piece	piece	NN
9937	3936	12	.	.	.
9937	3937	1	Sprinkle	sprinkle	VB
9937	3937	2	with	with	IN
9937	3937	3	salt	salt	NN
9937	3937	4	and	and	CC
9937	3937	5	pepper	pepper	NN
9937	3937	6	,	,	,
9937	3937	7	and	and	CC
9937	3937	8	serve	serve	VB
9937	3937	9	hot	hot	JJ
9937	3937	10	.	.	.
9937	3938	1	[	[	-LRB-
9937	3938	2	Illustration	illustration	NN
9937	3938	3	:	:	:
9937	3938	4	FIG	FIG	NNP
9937	3938	5	.	.	.
9937	3939	1	18	18	CD
9937	3939	2	]	]	-RRB-
9937	3939	3	43	43	CD
9937	3939	4	.	.	.
9937	3940	1	BAKED	BAKED	NNP
9937	3940	2	FISH.--Good	fish.--good	NN
9937	3940	3	-	-	HYPH
9937	3940	4	sized	sized	JJ
9937	3940	5	fish	fish	NN
9937	3940	6	,	,	,
9937	3940	7	that	that	RB
9937	3940	8	is	is	RB
9937	3940	9	,	,	,
9937	3940	10	fish	fish	VB
9937	3940	11	weighing	weigh	VBG
9937	3940	12	4	4	CD
9937	3940	13	or	or	CC
9937	3940	14	5	5	CD
9937	3940	15	pounds	pound	NNS
9937	3940	16	,	,	,
9937	3940	17	are	be	VBP
9937	3940	18	usually	usually	RB
9937	3940	19	baked	bake	VBN
9937	3940	20	.	.	.
9937	3941	1	When	when	WRB
9937	3941	2	prepared	prepare	VBN
9937	3941	3	by	by	IN
9937	3941	4	this	this	DT
9937	3941	5	method	method	NN
9937	3941	6	,	,	,
9937	3941	7	fish	fish	NN
9937	3941	8	are	be	VBP
9937	3941	9	very	very	RB
9937	3941	10	satisfactory	satisfactory	JJ
9937	3941	11	if	if	IN
9937	3941	12	they	-PRON-	PRP
9937	3941	13	are	be	VBP
9937	3941	14	spread	spread	VBN
9937	3941	15	out	out	RP
9937	3941	16	on	on	IN
9937	3941	17	a	a	DT
9937	3941	18	pan	pan	NN
9937	3941	19	,	,	,
9937	3941	20	flesh	flesh	NN
9937	3941	21	side	side	NN
9937	3941	22	up	up	RB
9937	3941	23	,	,	,
9937	3941	24	and	and	CC
9937	3941	25	baked	bake	VBD
9937	3941	26	in	in	IN
9937	3941	27	a	a	DT
9937	3941	28	very	very	RB
9937	3941	29	hot	hot	JJ
9937	3941	30	oven	oven	NN
9937	3941	31	with	with	IN
9937	3941	32	sufficient	sufficient	JJ
9937	3941	33	fat	fat	NN
9937	3941	34	to	to	TO
9937	3941	35	flavor	flavor	VB
9937	3941	36	them	-PRON-	PRP
9937	3941	37	well	well	RB
9937	3941	38	.	.	.
9937	3942	1	A	a	DT
9937	3942	2	fish	fish	NN
9937	3942	3	of	of	IN
9937	3942	4	large	large	JJ
9937	3942	5	size	size	NN
9937	3942	6	,	,	,
9937	3942	7	however	however	RB
9937	3942	8	,	,	,
9937	3942	9	is	be	VBZ
9937	3942	10	especially	especially	RB
9937	3942	11	delicious	delicious	JJ
9937	3942	12	if	if	IN
9937	3942	13	its	-PRON-	PRP$
9937	3942	14	cavity	cavity	NN
9937	3942	15	is	be	VBZ
9937	3942	16	filled	fill	VBN
9937	3942	17	with	with	IN
9937	3942	18	a	a	DT
9937	3942	19	stuffing	stuffing	NN
9937	3942	20	before	before	IN
9937	3942	21	it	-PRON-	PRP
9937	3942	22	is	be	VBZ
9937	3942	23	baked	bake	VBN
9937	3942	24	.	.	.
9937	3943	1	When	when	WRB
9937	3943	2	a	a	DT
9937	3943	3	fish	fish	NN
9937	3943	4	is	be	VBZ
9937	3943	5	to	to	TO
9937	3943	6	be	be	VB
9937	3943	7	stuffed	stuff	VBN
9937	3943	8	,	,	,
9937	3943	9	any	any	DT
9937	3943	10	desired	desire	VBN
9937	3943	11	stuffing	stuffing	NN
9937	3943	12	is	be	VBZ
9937	3943	13	prepared	prepared	JJ
9937	3943	14	and	and	CC
9937	3943	15	then	then	RB
9937	3943	16	filled	fill	VBN
9937	3943	17	into	into	IN
9937	3943	18	the	the	DT
9937	3943	19	fish	fish	NN
9937	3943	20	in	in	IN
9937	3943	21	the	the	DT
9937	3943	22	manner	manner	NN
9937	3943	23	shown	show	VBN
9937	3943	24	in	in	IN
9937	3943	25	Fig	Fig	NNP
9937	3943	26	.	.	.
9937	3944	1	18	18	CD
9937	3944	2	.	.	.
9937	3945	1	With	with	IN
9937	3945	2	the	the	DT
9937	3945	3	cavity	cavity	NN
9937	3945	4	well	well	RB
9937	3945	5	filled	fill	VBN
9937	3945	6	,	,	,
9937	3945	7	the	the	DT
9937	3945	8	edges	edge	NNS
9937	3945	9	of	of	IN
9937	3945	10	the	the	DT
9937	3945	11	fish	fish	NN
9937	3945	12	are	be	VBP
9937	3945	13	drawn	draw	VBN
9937	3945	14	together	together	RB
9937	3945	15	over	over	IN
9937	3945	16	the	the	DT
9937	3945	17	stuffing	stuffing	NN
9937	3945	18	and	and	CC
9937	3945	19	sewed	sew	VBD
9937	3945	20	with	with	IN
9937	3945	21	a	a	DT
9937	3945	22	coarse	coarse	JJ
9937	3945	23	needle	needle	NN
9937	3945	24	and	and	CC
9937	3945	25	thread	thread	NN
9937	3945	26	,	,	,
9937	3945	27	as	as	IN
9937	3945	28	Fig	Fig	NNP
9937	3945	29	.	.	.
9937	3946	1	19	19	CD
9937	3946	2	shows	show	NNS
9937	3946	3	.	.	.
9937	3947	1	Whether	whether	IN
9937	3947	2	the	the	DT
9937	3947	3	fish	fish	NN
9937	3947	4	is	be	VBZ
9937	3947	5	stuffed	stuff	VBN
9937	3947	6	or	or	CC
9937	3947	7	not	not	RB
9937	3947	8	,	,	,
9937	3947	9	the	the	DT
9937	3947	10	same	same	JJ
9937	3947	11	principles	principle	NNS
9937	3947	12	apply	apply	VBP
9937	3947	13	in	in	IN
9937	3947	14	its	-PRON-	PRP$
9937	3947	15	baking	baking	NN
9937	3947	16	as	as	IN
9937	3947	17	apply	apply	NN
9937	3947	18	in	in	IN
9937	3947	19	the	the	DT
9937	3947	20	roasting	roasting	NN
9937	3947	21	of	of	IN
9937	3947	22	meat	meat	NN
9937	3947	23	;	;	:
9937	3947	24	that	that	RB
9937	3947	25	is	is	RB
9937	3947	26	,	,	,
9937	3947	27	the	the	DT
9937	3947	28	heat	heat	NN
9937	3947	29	of	of	IN
9937	3947	30	a	a	DT
9937	3947	31	quick	quick	JJ
9937	3947	32	,	,	,
9937	3947	33	hot	hot	JJ
9937	3947	34	oven	oven	NN
9937	3947	35	sears	sear	VBZ
9937	3947	36	the	the	DT
9937	3947	37	flesh	flesh	NN
9937	3947	38	,	,	,
9937	3947	39	keeps	keep	VBZ
9937	3947	40	in	in	IN
9937	3947	41	the	the	DT
9937	3947	42	juices	juice	NNS
9937	3947	43	,	,	,
9937	3947	44	and	and	CC
9937	3947	45	prevents	prevent	VBZ
9937	3947	46	the	the	DT
9937	3947	47	loss	loss	NN
9937	3947	48	of	of	IN
9937	3947	49	flavor	flavor	NN
9937	3947	50	,	,	,
9937	3947	51	while	while	IN
9937	3947	52	that	that	DT
9937	3947	53	of	of	IN
9937	3947	54	a	a	DT
9937	3947	55	slow	slow	JJ
9937	3947	56	oven	oven	NN
9937	3947	57	causes	cause	VBZ
9937	3947	58	the	the	DT
9937	3947	59	loss	loss	NN
9937	3947	60	of	of	IN
9937	3947	61	much	much	JJ
9937	3947	62	of	of	IN
9937	3947	63	the	the	DT
9937	3947	64	flavor	flavor	NN
9937	3947	65	and	and	CC
9937	3947	66	moisture	moisture	NN
9937	3947	67	and	and	CC
9937	3947	68	produces	produce	VBZ
9937	3947	69	a	a	DT
9937	3947	70	less	less	JJR
9937	3947	71	tender	tender	NN
9937	3947	72	dish	dish	NN
9937	3947	73	.	.	.
9937	3948	1	[	[	-LRB-
9937	3948	2	Illustration	illustration	NN
9937	3948	3	:	:	:
9937	3948	4	FIG	FIG	NNP
9937	3948	5	.	.	.
9937	3949	1	19	19	CD
9937	3949	2	]	]	-RRB-
9937	3949	3	44	44	CD
9937	3949	4	.	.	.
9937	3950	1	Often	often	RB
9937	3950	2	,	,	,
9937	3950	3	in	in	IN
9937	3950	4	the	the	DT
9937	3950	5	baking	baking	NN
9937	3950	6	of	of	IN
9937	3950	7	fish	fish	NN
9937	3950	8	,	,	,
9937	3950	9	it	-PRON-	PRP
9937	3950	10	is	be	VBZ
9937	3950	11	necessary	necessary	JJ
9937	3950	12	to	to	TO
9937	3950	13	add	add	VB
9937	3950	14	fat	fat	NN
9937	3950	15	.	.	.
9937	3951	1	This	this	DT
9937	3951	2	may	may	MD
9937	3951	3	be	be	VB
9937	3951	4	done	do	VBN
9937	3951	5	by	by	IN
9937	3951	6	putting	put	VBG
9937	3951	7	fat	fat	NN
9937	3951	8	of	of	IN
9937	3951	9	some	some	DT
9937	3951	10	kind	kind	NN
9937	3951	11	into	into	IN
9937	3951	12	the	the	DT
9937	3951	13	pan	pan	NN
9937	3951	14	with	with	IN
9937	3951	15	the	the	DT
9937	3951	16	fish	fish	NN
9937	3951	17	,	,	,
9937	3951	18	by	by	IN
9937	3951	19	spreading	spread	VBG
9937	3951	20	strips	strip	NNS
9937	3951	21	of	of	IN
9937	3951	22	bacon	bacon	NN
9937	3951	23	over	over	IN
9937	3951	24	the	the	DT
9937	3951	25	fish	fish	NN
9937	3951	26	,	,	,
9937	3951	27	or	or	CC
9937	3951	28	by	by	IN
9937	3951	29	larding	lard	VBG
9937	3951	30	it	-PRON-	PRP
9937	3951	31	.	.	.
9937	3952	1	In	in	IN
9937	3952	2	the	the	DT
9937	3952	3	dry	dry	JJ
9937	3952	4	varieties	variety	NNS
9937	3952	5	of	of	IN
9937	3952	6	fish	fish	NN
9937	3952	7	,	,	,
9937	3952	8	larding	lard	VBG
9937	3952	9	,	,	,
9937	3952	10	which	which	WDT
9937	3952	11	is	be	VBZ
9937	3952	12	illustrated	illustrate	VBN
9937	3952	13	in	in	IN
9937	3952	14	Fig	Fig	NNP
9937	3952	15	.	.	.
9937	3953	1	20	20	CD
9937	3953	2	,	,	,
9937	3953	3	proves	prove	VBZ
9937	3953	4	very	very	RB
9937	3953	5	satisfactory	satisfactory	JJ
9937	3953	6	,	,	,
9937	3953	7	for	for	IN
9937	3953	8	it	-PRON-	PRP
9937	3953	9	supplies	supply	VBZ
9937	3953	10	the	the	DT
9937	3953	11	substance	substance	NN
9937	3953	12	in	in	IN
9937	3953	13	which	which	WDT
9937	3953	14	the	the	DT
9937	3953	15	fish	fish	NN
9937	3953	16	is	be	VBZ
9937	3953	17	most	most	RBS
9937	3953	18	lacking	lacking	JJ
9937	3953	19	.	.	.
9937	3954	1	As	as	IN
9937	3954	2	will	will	MD
9937	3954	3	be	be	VB
9937	3954	4	observed	observe	VBN
9937	3954	5	,	,	,
9937	3954	6	larding	lard	VBG
9937	3954	7	is	be	VBZ
9937	3954	8	done	do	VBN
9937	3954	9	by	by	IN
9937	3954	10	inserting	insert	VBG
9937	3954	11	strips	strip	NNS
9937	3954	12	of	of	IN
9937	3954	13	bacon	bacon	NN
9937	3954	14	or	or	CC
9937	3954	15	salt	salt	NN
9937	3954	16	pork	pork	NN
9937	3954	17	that	that	WDT
9937	3954	18	are	be	VBP
9937	3954	19	about	about	RB
9937	3954	20	3	3	CD
9937	3954	21	inches	inch	NNS
9937	3954	22	long	long	JJ
9937	3954	23	and	and	CC
9937	3954	24	1/4	1/4	CD
9937	3954	25	inch	inch	NN
9937	3954	26	thick	thick	JJ
9937	3954	27	into	into	IN
9937	3954	28	gashes	gash	NNS
9937	3954	29	cut	cut	VBN
9937	3954	30	into	into	IN
9937	3954	31	the	the	DT
9937	3954	32	sides	side	NNS
9937	3954	33	of	of	IN
9937	3954	34	the	the	DT
9937	3954	35	fish	fish	NN
9937	3954	36	.	.	.
9937	3955	1	[	[	-LRB-
9937	3955	2	Illustration	illustration	NN
9937	3955	3	:	:	:
9937	3955	4	FIG	FIG	NNP
9937	3955	5	.	.	.
9937	3956	1	20	20	CD
9937	3956	2	]	]	-RRB-
9937	3956	3	45	45	CD
9937	3956	4	.	.	.
9937	3957	1	BAKED	BAKED	NNP
9937	3957	2	HADDOCK.--As	HADDOCK.--As	NNP
9937	3957	3	haddock	haddock	NNP
9937	3957	4	is	be	VBZ
9937	3957	5	a	a	DT
9937	3957	6	good	good	JJ
9937	3957	7	-	-	HYPH
9937	3957	8	sized	sized	JJ
9937	3957	9	fish	fish	NN
9937	3957	10	,	,	,
9937	3957	11	it	-PRON-	PRP
9937	3957	12	is	be	VBZ
9937	3957	13	an	an	DT
9937	3957	14	especially	especially	RB
9937	3957	15	suitable	suitable	JJ
9937	3957	16	one	one	NN
9937	3957	17	for	for	IN
9937	3957	18	baking	baking	NN
9937	3957	19	.	.	.
9937	3958	1	However	however	RB
9937	3958	2	,	,	,
9937	3958	3	it	-PRON-	PRP
9937	3958	4	is	be	VBZ
9937	3958	5	a	a	DT
9937	3958	6	dry	dry	JJ
9937	3958	7	fish	fish	NN
9937	3958	8	,	,	,
9937	3958	9	so	so	RB
9937	3958	10	fat	fat	JJ
9937	3958	11	should	should	MD
9937	3958	12	be	be	VB
9937	3958	13	added	add	VBN
9937	3958	14	to	to	IN
9937	3958	15	it	-PRON-	PRP
9937	3958	16	to	to	TO
9937	3958	17	improve	improve	VB
9937	3958	18	its	-PRON-	PRP$
9937	3958	19	flavor	flavor	NN
9937	3958	20	.	.	.
9937	3959	1	Any	any	DT
9937	3959	2	of	of	IN
9937	3959	3	the	the	DT
9937	3959	4	methods	method	NNS
9937	3959	5	suggested	suggest	VBN
9937	3959	6	in	in	IN
9937	3959	7	Art	art	NN
9937	3959	8	.	.	.
9937	3960	1	44	44	CD
9937	3960	2	may	may	MD
9937	3960	3	be	be	VB
9937	3960	4	used	use	VBN
9937	3960	5	to	to	TO
9937	3960	6	supply	supply	VB
9937	3960	7	the	the	DT
9937	3960	8	fat	fat	NN
9937	3960	9	that	that	IN
9937	3960	10	this	this	DT
9937	3960	11	fish	fish	NN
9937	3960	12	needs	need	VBZ
9937	3960	13	.	.	.
9937	3961	1	When	when	WRB
9937	3961	2	haddock	haddock	NNP
9937	3961	3	is	be	VBZ
9937	3961	4	to	to	TO
9937	3961	5	be	be	VB
9937	3961	6	baked	bake	VBN
9937	3961	7	,	,	,
9937	3961	8	select	select	VB
9937	3961	9	a	a	DT
9937	3961	10	4	4	CD
9937	3961	11	or	or	CC
9937	3961	12	5-pound	5-pound	CD
9937	3961	13	fish	fish	NN
9937	3961	14	,	,	,
9937	3961	15	clean	clean	VB
9937	3961	16	it	-PRON-	PRP
9937	3961	17	thoroughly	thoroughly	RB
9937	3961	18	,	,	,
9937	3961	19	boning	bone	VBG
9937	3961	20	it	-PRON-	PRP
9937	3961	21	if	if	IN
9937	3961	22	desired	desire	VBN
9937	3961	23	,	,	,
9937	3961	24	and	and	CC
9937	3961	25	sprinkle	sprinkle	VB
9937	3961	26	it	-PRON-	PRP
9937	3961	27	inside	inside	RB
9937	3961	28	and	and	CC
9937	3961	29	out	out	RB
9937	3961	30	with	with	IN
9937	3961	31	salt	salt	NN
9937	3961	32	.	.	.
9937	3962	1	Fill	fill	VB
9937	3962	2	the	the	DT
9937	3962	3	cavity	cavity	NN
9937	3962	4	with	with	IN
9937	3962	5	any	any	DT
9937	3962	6	desired	desire	VBN
9937	3962	7	stuffing	stuffing	NN
9937	3962	8	and	and	CC
9937	3962	9	sew	sew	VB
9937	3962	10	up	up	RP
9937	3962	11	.	.	.
9937	3963	1	Place	place	NN
9937	3963	2	in	in	IN
9937	3963	3	a	a	DT
9937	3963	4	dripping	dripping	JJ
9937	3963	5	pan	pan	NN
9937	3963	6	,	,	,
9937	3963	7	and	and	CC
9937	3963	8	add	add	VB
9937	3963	9	some	some	DT
9937	3963	10	bacon	bacon	NN
9937	3963	11	fat	fat	NN
9937	3963	12	or	or	CC
9937	3963	13	a	a	DT
9937	3963	14	piece	piece	NN
9937	3963	15	of	of	IN
9937	3963	16	salt	salt	NN
9937	3963	17	pork	pork	NN
9937	3963	18	,	,	,
9937	3963	19	or	or	CC
9937	3963	20	place	place	VB
9937	3963	21	several	several	JJ
9937	3963	22	slices	slice	NNS
9937	3963	23	of	of	IN
9937	3963	24	bacon	bacon	NN
9937	3963	25	around	around	IN
9937	3963	26	it	-PRON-	PRP
9937	3963	27	.	.	.
9937	3964	1	Bake	bake	VB
9937	3964	2	in	in	IN
9937	3964	3	a	a	DT
9937	3964	4	hot	hot	JJ
9937	3964	5	oven	oven	NN
9937	3964	6	for	for	IN
9937	3964	7	about	about	RB
9937	3964	8	1	1	CD
9937	3964	9	hour	hour	NN
9937	3964	10	.	.	.
9937	3965	1	After	after	IN
9937	3965	2	it	-PRON-	PRP
9937	3965	3	has	have	VBZ
9937	3965	4	been	be	VBN
9937	3965	5	in	in	IN
9937	3965	6	the	the	DT
9937	3965	7	oven	oven	NN
9937	3965	8	for	for	IN
9937	3965	9	about	about	RB
9937	3965	10	15	15	CD
9937	3965	11	minutes	minute	NNS
9937	3965	12	,	,	,
9937	3965	13	baste	baste	NNP
9937	3965	14	with	with	IN
9937	3965	15	the	the	DT
9937	3965	16	fat	fat	NN
9937	3965	17	that	that	WDT
9937	3965	18	will	will	MD
9937	3965	19	be	be	VB
9937	3965	20	found	find	VBN
9937	3965	21	in	in	IN
9937	3965	22	the	the	DT
9937	3965	23	bottom	bottom	NN
9937	3965	24	of	of	IN
9937	3965	25	the	the	DT
9937	3965	26	pan	pan	NN
9937	3965	27	and	and	CC
9937	3965	28	continue	continue	VB
9937	3965	29	to	to	TO
9937	3965	30	baste	baste	VB
9937	3965	31	every	every	DT
9937	3965	32	10	10	CD
9937	3965	33	minutes	minute	NNS
9937	3965	34	until	until	IN
9937	3965	35	the	the	DT
9937	3965	36	fish	fish	NN
9937	3965	37	is	be	VBZ
9937	3965	38	done	do	VBN
9937	3965	39	.	.	.
9937	3966	1	Remove	remove	VB
9937	3966	2	from	from	IN
9937	3966	3	the	the	DT
9937	3966	4	pan	pan	NN
9937	3966	5	to	to	IN
9937	3966	6	a	a	DT
9937	3966	7	platter	platter	NN
9937	3966	8	,	,	,
9937	3966	9	garnish	garnish	VBP
9937	3966	10	with	with	IN
9937	3966	11	parsley	parsley	NN
9937	3966	12	and	and	CC
9937	3966	13	slices	slice	NNS
9937	3966	14	of	of	IN
9937	3966	15	broiled	broil	VBN
9937	3966	16	bacon	bacon	NN
9937	3966	17	,	,	,
9937	3966	18	and	and	CC
9937	3966	19	serve	serve	VB
9937	3966	20	with	with	IN
9937	3966	21	any	any	DT
9937	3966	22	desired	desire	VBN
9937	3966	23	sauce	sauce	NN
9937	3966	24	.	.	.
9937	3967	1	46	46	CD
9937	3967	2	.	.	.
9937	3968	1	BAKED	baked	NN
9937	3968	2	HALIBUT.--Because	halibut.--because	NN
9937	3968	3	of	of	IN
9937	3968	4	its	-PRON-	PRP$
9937	3968	5	size	size	NN
9937	3968	6	,	,	,
9937	3968	7	halibut	halibut	NNP
9937	3968	8	is	be	VBZ
9937	3968	9	cut	cut	VBN
9937	3968	10	into	into	IN
9937	3968	11	slices	slice	NNS
9937	3968	12	and	and	CC
9937	3968	13	sold	sell	VBN
9937	3968	14	in	in	IN
9937	3968	15	the	the	DT
9937	3968	16	form	form	NN
9937	3968	17	of	of	IN
9937	3968	18	steaks	steak	NNS
9937	3968	19	.	.	.
9937	3969	1	It	-PRON-	PRP
9937	3969	2	is	be	VBZ
9937	3969	3	probably	probably	RB
9937	3969	4	one	one	CD
9937	3969	5	of	of	IN
9937	3969	6	the	the	DT
9937	3969	7	most	most	RBS
9937	3969	8	economical	economical	JJ
9937	3969	9	varieties	variety	NNS
9937	3969	10	of	of	IN
9937	3969	11	fish	fish	NN
9937	3969	12	to	to	TO
9937	3969	13	buy	buy	VB
9937	3969	14	,	,	,
9937	3969	15	for	for	IN
9937	3969	16	very	very	RB
9937	3969	17	little	little	JJ
9937	3969	18	bone	bone	NN
9937	3969	19	is	be	VBZ
9937	3969	20	contained	contain	VBN
9937	3969	21	in	in	IN
9937	3969	22	a	a	DT
9937	3969	23	slice	slice	NN
9937	3969	24	and	and	CC
9937	3969	25	the	the	DT
9937	3969	26	money	money	NN
9937	3969	27	that	that	WDT
9937	3969	28	the	the	DT
9937	3969	29	housewife	housewife	NN
9937	3969	30	expends	expend	VBZ
9937	3969	31	goes	go	VBZ
9937	3969	32	for	for	IN
9937	3969	33	almost	almost	RB
9937	3969	34	solid	solid	JJ
9937	3969	35	meat	meat	NN
9937	3969	36	.	.	.
9937	3970	1	Halibut	halibut	NN
9937	3970	2	slices	slice	NNS
9937	3970	3	are	be	VBP
9937	3970	4	often	often	RB
9937	3970	5	sautéd	sautéd	NN
9937	3970	6	,	,	,
9937	3970	7	but	but	CC
9937	3970	8	they	-PRON-	PRP
9937	3970	9	make	make	VBP
9937	3970	10	a	a	DT
9937	3970	11	delicious	delicious	JJ
9937	3970	12	dish	dish	NN
9937	3970	13	when	when	WRB
9937	3970	14	baked	bake	VBN
9937	3970	15	with	with	IN
9937	3970	16	tomatoes	tomato	NNS
9937	3970	17	and	and	CC
9937	3970	18	flavored	flavor	VBN
9937	3970	19	with	with	IN
9937	3970	20	onion	onion	NN
9937	3970	21	,	,	,
9937	3970	22	lemon	lemon	NN
9937	3970	23	,	,	,
9937	3970	24	and	and	CC
9937	3970	25	bay	bay	NN
9937	3970	26	leaf	leaf	NN
9937	3970	27	,	,	,
9937	3970	28	as	as	IN
9937	3970	29	described	describe	VBN
9937	3970	30	in	in	IN
9937	3970	31	the	the	DT
9937	3970	32	accompanying	accompanying	JJ
9937	3970	33	recipe	recipe	NN
9937	3970	34	.	.	.
9937	3971	1	BAKED	BAKED	NNP
9937	3971	2	HALIBUT	HALIBUT	NNP
9937	3971	3	(	(	-LRB-
9937	3971	4	Sufficient	sufficient	JJ
9937	3971	5	to	to	TO
9937	3971	6	Serve	serve	VB
9937	3971	7	Six	six	CD
9937	3971	8	)	)	-RRB-
9937	3971	9	2	2	CD
9937	3971	10	c.	c.	NN
9937	3971	11	tomatoes	tomato	NNS
9937	3971	12	Few	few	JJ
9937	3971	13	slices	slice	VBZ
9937	3971	14	onion	onion	NN
9937	3971	15	1	1	CD
9937	3971	16	bay	bay	NN
9937	3971	17	leaf	leaf	NN
9937	3971	18	1	1	CD
9937	3971	19	tsp	tsp	NN
9937	3971	20	.	.	.
9937	3972	1	salt	salt	NN
9937	3972	2	1/8	1/8	CD
9937	3972	3	tsp	tsp	NN
9937	3972	4	.	.	.
9937	3973	1	pepper	pepper	NN
9937	3973	2	2	2	CD
9937	3973	3	thin	thin	JJ
9937	3973	4	slices	slice	NNS
9937	3973	5	bacon	bacon	NN
9937	3973	6	1	1	CD
9937	3973	7	Tb	Tb	NNP
9937	3973	8	.	.	.
9937	3974	1	flour	flour	NN
9937	3974	2	2	2	CD
9937	3974	3	lb	lb	XX
9937	3974	4	.	.	.
9937	3975	1	halibut	halibut	NNP
9937	3975	2	steak	steak	NNP
9937	3975	3	Heat	Heat	NNP
9937	3975	4	the	the	DT
9937	3975	5	tomatoes	tomato	NNS
9937	3975	6	,	,	,
9937	3975	7	onion	onion	NN
9937	3975	8	,	,	,
9937	3975	9	and	and	CC
9937	3975	10	bay	bay	NN
9937	3975	11	leaf	leaf	NN
9937	3975	12	in	in	IN
9937	3975	13	water	water	NN
9937	3975	14	.	.	.
9937	3976	1	Add	add	VB
9937	3976	2	the	the	DT
9937	3976	3	salt	salt	NN
9937	3976	4	and	and	CC
9937	3976	5	pepper	pepper	NN
9937	3976	6	and	and	CC
9937	3976	7	cook	cook	NN
9937	3976	8	for	for	IN
9937	3976	9	a	a	DT
9937	3976	10	few	few	JJ
9937	3976	11	minutes	minute	NNS
9937	3976	12	.	.	.
9937	3977	1	Cut	cut	VB
9937	3977	2	the	the	DT
9937	3977	3	bacon	bacon	NN
9937	3977	4	into	into	IN
9937	3977	5	small	small	JJ
9937	3977	6	squares	square	NNS
9937	3977	7	,	,	,
9937	3977	8	try	try	VB
9937	3977	9	it	-PRON-	PRP
9937	3977	10	out	out	RP
9937	3977	11	in	in	IN
9937	3977	12	a	a	DT
9937	3977	13	pan	pan	NN
9937	3977	14	,	,	,
9937	3977	15	and	and	CC
9937	3977	16	into	into	IN
9937	3977	17	this	this	DT
9937	3977	18	fat	fat	NN
9937	3977	19	stir	stir	NN
9937	3977	20	the	the	DT
9937	3977	21	flour	flour	NN
9937	3977	22	.	.	.
9937	3978	1	Pour	pour	VB
9937	3978	2	this	this	DT
9937	3978	3	into	into	IN
9937	3978	4	the	the	DT
9937	3978	5	hot	hot	JJ
9937	3978	6	mixture	mixture	NN
9937	3978	7	,	,	,
9937	3978	8	remove	remove	VB
9937	3978	9	the	the	DT
9937	3978	10	bay	bay	NN
9937	3978	11	leaf	leaf	NN
9937	3978	12	,	,	,
9937	3978	13	and	and	CC
9937	3978	14	cook	cook	VB
9937	3978	15	until	until	IN
9937	3978	16	the	the	DT
9937	3978	17	mixture	mixture	NN
9937	3978	18	thickens	thicken	VBZ
9937	3978	19	.	.	.
9937	3979	1	Put	put	VB
9937	3979	2	the	the	DT
9937	3979	3	steaks	steak	NNS
9937	3979	4	into	into	IN
9937	3979	5	a	a	DT
9937	3979	6	baking	baking	NN
9937	3979	7	dish	dish	NN
9937	3979	8	,	,	,
9937	3979	9	pour	pour	VB
9937	3979	10	the	the	DT
9937	3979	11	sauce	sauce	NN
9937	3979	12	over	over	IN
9937	3979	13	them	-PRON-	PRP
9937	3979	14	,	,	,
9937	3979	15	and	and	CC
9937	3979	16	bake	bake	VB
9937	3979	17	in	in	RP
9937	3979	18	a	a	DT
9937	3979	19	slow	slow	JJ
9937	3979	20	oven	oven	NN
9937	3979	21	for	for	IN
9937	3979	22	about	about	RB
9937	3979	23	45	45	CD
9937	3979	24	minutes	minute	NNS
9937	3979	25	.	.	.
9937	3980	1	Remove	remove	VB
9937	3980	2	with	with	IN
9937	3980	3	the	the	DT
9937	3980	4	sauce	sauce	NN
9937	3980	5	to	to	IN
9937	3980	6	a	a	DT
9937	3980	7	hot	hot	JJ
9937	3980	8	platter	platter	NN
9937	3980	9	and	and	CC
9937	3980	10	serve	serve	VBP
9937	3980	11	.	.	.
9937	3981	1	47	47	CD
9937	3981	2	.	.	.
9937	3982	1	BAKED	BAKED	NNP
9937	3982	2	FILLETS	FILLETS	NNP
9937	3982	3	OF	of	IN
9937	3982	4	WHITEFISH.--When	WHITEFISH.--When	NNP
9937	3982	5	whitefish	whitefish	JJ
9937	3982	6	of	of	IN
9937	3982	7	medium	medium	JJ
9937	3982	8	size	size	NN
9937	3982	9	can	can	MD
9937	3982	10	be	be	VB
9937	3982	11	secured	secure	VBN
9937	3982	12	,	,	,
9937	3982	13	it	-PRON-	PRP
9937	3982	14	is	be	VBZ
9937	3982	15	very	very	RB
9937	3982	16	often	often	RB
9937	3982	17	stuffed	stuff	VBN
9937	3982	18	and	and	CC
9937	3982	19	baked	bake	VBD
9937	3982	20	whole	whole	NN
9937	3982	21	,	,	,
9937	3982	22	but	but	CC
9937	3982	23	variety	variety	NN
9937	3982	24	can	can	MD
9937	3982	25	be	be	VB
9937	3982	26	had	have	VBN
9937	3982	27	by	by	IN
9937	3982	28	cutting	cut	VBG
9937	3982	29	it	-PRON-	PRP
9937	3982	30	into	into	IN
9937	3982	31	fillets	fillet	NNS
9937	3982	32	before	before	IN
9937	3982	33	baking	bake	VBG
9937	3982	34	it	-PRON-	PRP
9937	3982	35	.	.	.
9937	3983	1	Besides	besides	IN
9937	3983	2	producing	produce	VBG
9937	3983	3	a	a	DT
9937	3983	4	delicious	delicious	JJ
9937	3983	5	dish	dish	NN
9937	3983	6	,	,	,
9937	3983	7	this	this	DT
9937	3983	8	method	method	NN
9937	3983	9	of	of	IN
9937	3983	10	preparation	preparation	NN
9937	3983	11	eliminates	eliminate	NNS
9937	3983	12	carving	carve	VBG
9937	3983	13	at	at	IN
9937	3983	14	the	the	DT
9937	3983	15	table	table	NN
9937	3983	16	,	,	,
9937	3983	17	for	for	IN
9937	3983	18	the	the	DT
9937	3983	19	pieces	piece	NNS
9937	3983	20	can	can	MD
9937	3983	21	be	be	VB
9937	3983	22	cut	cut	VBN
9937	3983	23	the	the	DT
9937	3983	24	desired	desire	VBN
9937	3983	25	size	size	NN
9937	3983	26	for	for	IN
9937	3983	27	serving	serve	VBG
9937	3983	28	.	.	.
9937	3984	1	Prepare	prepare	VB
9937	3984	2	fillets	fillet	NNS
9937	3984	3	of	of	IN
9937	3984	4	whitefish	whitefish	NNP
9937	3984	5	according	accord	VBG
9937	3984	6	to	to	IN
9937	3984	7	the	the	DT
9937	3984	8	directions	direction	NNS
9937	3984	9	for	for	IN
9937	3984	10	filleting	fillet	VBG
9937	3984	11	fish	fish	NN
9937	3984	12	in	in	IN
9937	3984	13	Art	art	NN
9937	3984	14	.	.	.
9937	3985	1	28	28	CD
9937	3985	2	.	.	.
9937	3986	1	Sprinkle	sprinkle	VB
9937	3986	2	each	each	DT
9937	3986	3	one	one	NN
9937	3986	4	with	with	IN
9937	3986	5	salt	salt	NN
9937	3986	6	and	and	CC
9937	3986	7	pepper	pepper	NN
9937	3986	8	,	,	,
9937	3986	9	and	and	CC
9937	3986	10	dip	dip	VB
9937	3986	11	it	-PRON-	PRP
9937	3986	12	first	first	RB
9937	3986	13	into	into	IN
9937	3986	14	beaten	beat	VBN
9937	3986	15	egg	egg	NN
9937	3986	16	and	and	CC
9937	3986	17	then	then	RB
9937	3986	18	into	into	IN
9937	3986	19	bread	bread	NN
9937	3986	20	crumbs	crumb	NNS
9937	3986	21	.	.	.
9937	3987	1	Brown	brown	VB
9937	3987	2	some	some	DT
9937	3987	3	butter	butter	NN
9937	3987	4	in	in	IN
9937	3987	5	a	a	DT
9937	3987	6	pan	pan	NN
9937	3987	7	,	,	,
9937	3987	8	place	place	VB
9937	3987	9	the	the	DT
9937	3987	10	fish	fish	NN
9937	3987	11	into	into	IN
9937	3987	12	it	-PRON-	PRP
9937	3987	13	,	,	,
9937	3987	14	and	and	CC
9937	3987	15	set	set	VB
9937	3987	16	the	the	DT
9937	3987	17	pan	pan	NN
9937	3987	18	in	in	IN
9937	3987	19	a	a	DT
9937	3987	20	hot	hot	JJ
9937	3987	21	oven	oven	NN
9937	3987	22	.	.	.
9937	3988	1	Bake	bake	VB
9937	3988	2	until	until	IN
9937	3988	3	the	the	DT
9937	3988	4	fillets	fillet	NNS
9937	3988	5	are	be	VBP
9937	3988	6	a	a	DT
9937	3988	7	light	light	JJ
9937	3988	8	brown	brown	NN
9937	3988	9	,	,	,
9937	3988	10	or	or	CC
9937	3988	11	about	about	RB
9937	3988	12	30	30	CD
9937	3988	13	minutes	minute	NNS
9937	3988	14	.	.	.
9937	3989	1	Remove	remove	VB
9937	3989	2	to	to	IN
9937	3989	3	a	a	DT
9937	3989	4	hot	hot	JJ
9937	3989	5	dish	dish	NN
9937	3989	6	,	,	,
9937	3989	7	garnish	garnish	VB
9937	3989	8	with	with	IN
9937	3989	9	parsley	parsley	NN
9937	3989	10	and	and	CC
9937	3989	11	serve	serve	VB
9937	3989	12	with	with	IN
9937	3989	13	any	any	DT
9937	3989	14	desired	desire	VBN
9937	3989	15	sauce	sauce	NN
9937	3989	16	.	.	.
9937	3990	1	[	[	-LRB-
9937	3990	2	Illustration	illustration	NN
9937	3990	3	:	:	:
9937	3990	4	FIG	FIG	NNP
9937	3990	5	.	.	.
9937	3991	1	21	21	CD
9937	3991	2	]	]	-RRB-
9937	3991	3	48	48	CD
9937	3991	4	.	.	.
9937	3992	1	FILLET	FILLET	NNP
9937	3992	2	OF	of	IN
9937	3992	3	FLOUNDER.--In	flounder.--in	CD
9937	3992	4	appearance	appearance	NN
9937	3992	5	,	,	,
9937	3992	6	flounder	flounder	NNP
9937	3992	7	is	be	VBZ
9937	3992	8	not	not	RB
9937	3992	9	so	so	RB
9937	3992	10	attractive	attractive	JJ
9937	3992	11	as	as	IN
9937	3992	12	many	many	JJ
9937	3992	13	other	other	JJ
9937	3992	14	fish	fish	NN
9937	3992	15	,	,	,
9937	3992	16	but	but	CC
9937	3992	17	it	-PRON-	PRP
9937	3992	18	is	be	VBZ
9937	3992	19	a	a	DT
9937	3992	20	source	source	NN
9937	3992	21	of	of	IN
9937	3992	22	excellent	excellent	JJ
9937	3992	23	flesh	flesh	NN
9937	3992	24	and	and	CC
9937	3992	25	is	be	VBZ
9937	3992	26	therefore	therefore	RB
9937	3992	27	much	much	RB
9937	3992	28	used	use	VBN
9937	3992	29	.	.	.
9937	3993	1	A	a	DT
9937	3993	2	very	very	RB
9937	3993	3	appetizing	appetizing	JJ
9937	3993	4	way	way	NN
9937	3993	5	in	in	IN
9937	3993	6	which	which	WDT
9937	3993	7	to	to	TO
9937	3993	8	prepare	prepare	VB
9937	3993	9	flounder	flounder	NNP
9937	3993	10	is	be	VBZ
9937	3993	11	to	to	TO
9937	3993	12	fillet	fillet	VB
9937	3993	13	it	-PRON-	PRP
9937	3993	14	and	and	CC
9937	3993	15	prepare	prepare	VB
9937	3993	16	it	-PRON-	PRP
9937	3993	17	according	accord	VBG
9937	3993	18	to	to	IN
9937	3993	19	the	the	DT
9937	3993	20	accompanying	accompanying	JJ
9937	3993	21	recipe	recipe	NN
9937	3993	22	,	,	,
9937	3993	23	when	when	WRB
9937	3993	24	it	-PRON-	PRP
9937	3993	25	will	will	MD
9937	3993	26	appear	appear	VB
9937	3993	27	as	as	IN
9937	3993	28	in	in	IN
9937	3993	29	Fig	Fig	NNP
9937	3993	30	.	.	.
9937	3994	1	21	21	CD
9937	3994	2	.	.	.
9937	3995	1	Secure	secure	VB
9937	3995	2	a	a	DT
9937	3995	3	flounder	flounder	NN
9937	3995	4	and	and	CC
9937	3995	5	fillet	fillet	VB
9937	3995	6	it	-PRON-	PRP
9937	3995	7	in	in	IN
9937	3995	8	the	the	DT
9937	3995	9	manner	manner	NN
9937	3995	10	explained	explain	VBN
9937	3995	11	in	in	IN
9937	3995	12	Art	art	NN
9937	3995	13	.	.	.
9937	3996	1	28	28	CD
9937	3996	2	.	.	.
9937	3997	1	Cut	cut	VB
9937	3997	2	each	each	DT
9937	3997	3	fillet	fillet	NN
9937	3997	4	into	into	IN
9937	3997	5	halves	half	NNS
9937	3997	6	,	,	,
9937	3997	7	making	make	VBG
9937	3997	8	eight	eight	CD
9937	3997	9	pieces	piece	NNS
9937	3997	10	from	from	IN
9937	3997	11	one	one	CD
9937	3997	12	flounder	flounder	NN
9937	3997	13	.	.	.
9937	3998	1	Cut	cut	VB
9937	3998	2	small	small	JJ
9937	3998	3	strips	strip	NNS
9937	3998	4	of	of	IN
9937	3998	5	salt	salt	NN
9937	3998	6	pork	pork	NN
9937	3998	7	or	or	CC
9937	3998	8	bacon	bacon	NN
9937	3998	9	,	,	,
9937	3998	10	roll	roll	VB
9937	3998	11	the	the	DT
9937	3998	12	pieces	piece	NNS
9937	3998	13	of	of	IN
9937	3998	14	flounder	flounder	NN
9937	3998	15	around	around	IN
9937	3998	16	these	these	DT
9937	3998	17	,	,	,
9937	3998	18	and	and	CC
9937	3998	19	fasten	fasten	RB
9937	3998	20	with	with	IN
9937	3998	21	a	a	DT
9937	3998	22	toothpick	toothpick	NN
9937	3998	23	.	.	.
9937	3999	1	Place	place	NN
9937	3999	2	in	in	IN
9937	3999	3	a	a	DT
9937	3999	4	baking	baking	NN
9937	3999	5	dish	dish	NN
9937	3999	6	with	with	IN
9937	3999	7	a	a	DT
9937	3999	8	small	small	JJ
9937	3999	9	quantity	quantity	NN
9937	3999	10	of	of	IN
9937	3999	11	water	water	NN
9937	3999	12	,	,	,
9937	3999	13	and	and	CC
9937	3999	14	bake	bake	VB
9937	3999	15	in	in	RP
9937	3999	16	a	a	DT
9937	3999	17	hot	hot	JJ
9937	3999	18	oven	oven	NN
9937	3999	19	until	until	IN
9937	3999	20	a	a	DT
9937	3999	21	good	good	JJ
9937	3999	22	brown	brown	NN
9937	3999	23	.	.	.
9937	4000	1	Serve	serve	VB
9937	4000	2	hot	hot	JJ
9937	4000	3	.	.	.
9937	4001	1	[	[	-LRB-
9937	4001	2	Illustration	illustration	NN
9937	4001	3	:	:	:
9937	4001	4	FIG	FIG	NNP
9937	4001	5	.	.	.
9937	4002	1	22	22	CD
9937	4002	2	]	]	-RRB-
9937	4002	3	49	49	CD
9937	4002	4	.	.	.
9937	4003	1	PLANKED	PLANKED	NNP
9937	4003	2	FISH.--Like	FISH.--Like	NNP
9937	4003	3	planked	plank	VBD
9937	4003	4	steak	steak	NNP
9937	4003	5	,	,	,
9937	4003	6	planked	plank	VBD
9937	4003	7	fish	fish	NN
9937	4003	8	,	,	,
9937	4003	9	which	which	WDT
9937	4003	10	is	be	VBZ
9937	4003	11	illustrated	illustrate	VBN
9937	4003	12	in	in	IN
9937	4003	13	Fig	Fig	NNP
9937	4003	14	.	.	.
9937	4004	1	22	22	CD
9937	4004	2	,	,	,
9937	4004	3	is	be	VBZ
9937	4004	4	a	a	DT
9937	4004	5	dish	dish	NN
9937	4004	6	that	that	WDT
9937	4004	7	appeals	appeal	VBZ
9937	4004	8	to	to	IN
9937	4004	9	the	the	DT
9937	4004	10	eye	eye	NN
9937	4004	11	and	and	CC
9937	4004	12	pleases	please	VBZ
9937	4004	13	the	the	DT
9937	4004	14	taste	taste	NN
9937	4004	15	.	.	.
9937	4005	1	The	the	DT
9937	4005	2	fish	fish	NN
9937	4005	3	is	be	VBZ
9937	4005	4	baked	bake	VBN
9937	4005	5	on	on	IN
9937	4005	6	the	the	DT
9937	4005	7	plank	plank	NN
9937	4005	8	and	and	CC
9937	4005	9	then	then	RB
9937	4005	10	surrounded	surround	VBD
9937	4005	11	with	with	IN
9937	4005	12	a	a	DT
9937	4005	13	border	border	NN
9937	4005	14	of	of	IN
9937	4005	15	potatoes	potato	NNS
9937	4005	16	,	,	,
9937	4005	17	the	the	DT
9937	4005	18	fish	fish	NN
9937	4005	19	and	and	CC
9937	4005	20	potatoes	potato	NNS
9937	4005	21	making	make	VBG
9937	4005	22	an	an	DT
9937	4005	23	excellent	excellent	JJ
9937	4005	24	food	food	NN
9937	4005	25	.	.	.
9937	4006	1	To	to	TO
9937	4006	2	prepare	prepare	VB
9937	4006	3	planked	plank	VBN
9937	4006	4	fish	fish	NN
9937	4006	5	,	,	,
9937	4006	6	thoroughly	thoroughly	RB
9937	4006	7	clean	clean	JJ
9937	4006	8	and	and	CC
9937	4006	9	bone	bone	VBP
9937	4006	10	a	a	DT
9937	4006	11	medium	medium	JJ
9937	4006	12	-	-	HYPH
9937	4006	13	size	size	NN
9937	4006	14	whitefish	whitefish	NN
9937	4006	15	,	,	,
9937	4006	16	shad	shad	NNP
9937	4006	17	,	,	,
9937	4006	18	haddock	haddock	NNP
9937	4006	19	,	,	,
9937	4006	20	or	or	CC
9937	4006	21	any	any	DT
9937	4006	22	desired	desire	VBN
9937	4006	23	fish	fish	NN
9937	4006	24	.	.	.
9937	4007	1	Grease	grease	VB
9937	4007	2	a	a	DT
9937	4007	3	plank	plank	NN
9937	4007	4	and	and	CC
9937	4007	5	place	place	VB
9937	4007	6	the	the	DT
9937	4007	7	fish	fish	NN
9937	4007	8	on	on	IN
9937	4007	9	it	-PRON-	PRP
9937	4007	10	.	.	.
9937	4008	1	Lay	lay	VB
9937	4008	2	some	some	DT
9937	4008	3	strips	strip	NNS
9937	4008	4	of	of	IN
9937	4008	5	bacon	bacon	NN
9937	4008	6	across	across	IN
9937	4008	7	the	the	DT
9937	4008	8	top	top	NN
9937	4008	9	of	of	IN
9937	4008	10	the	the	DT
9937	4008	11	fish	fish	NN
9937	4008	12	,	,	,
9937	4008	13	place	place	NN
9937	4008	14	in	in	IN
9937	4008	15	a	a	DT
9937	4008	16	hot	hot	JJ
9937	4008	17	oven	oven	NN
9937	4008	18	,	,	,
9937	4008	19	and	and	CC
9937	4008	20	bake	bake	VB
9937	4008	21	for	for	IN
9937	4008	22	about	about	RB
9937	4008	23	30	30	CD
9937	4008	24	minutes	minute	NNS
9937	4008	25	or	or	CC
9937	4008	26	a	a	DT
9937	4008	27	little	little	JJ
9937	4008	28	longer	long	JJR
9937	4008	29	if	if	IN
9937	4008	30	necessary	necessary	JJ
9937	4008	31	.	.	.
9937	4009	1	Boil	Boil	NNP
9937	4009	2	potatoes	potato	NNS
9937	4009	3	and	and	CC
9937	4009	4	prepare	prepare	VB
9937	4009	5	them	-PRON-	PRP
9937	4009	6	for	for	IN
9937	4009	7	piping	piping	NN
9937	4009	8	by	by	IN
9937	4009	9	mashing	mash	VBG
9937	4009	10	them	-PRON-	PRP
9937	4009	11	,	,	,
9937	4009	12	using	use	VBG
9937	4009	13	4	4	CD
9937	4009	14	tablespoonfuls	tablespoonful	NNS
9937	4009	15	of	of	IN
9937	4009	16	milk	milk	NN
9937	4009	17	,	,	,
9937	4009	18	1	1	CD
9937	4009	19	tablespoonful	tablespoonful	NN
9937	4009	20	of	of	IN
9937	4009	21	butter	butter	NN
9937	4009	22	,	,	,
9937	4009	23	and	and	CC
9937	4009	24	one	one	CD
9937	4009	25	egg	egg	NN
9937	4009	26	to	to	IN
9937	4009	27	each	each	DT
9937	4009	28	2	2	CD
9937	4009	29	cupfuls	cupful	NNS
9937	4009	30	of	of	IN
9937	4009	31	potato	potato	NN
9937	4009	32	.	.	.
9937	4010	1	Then	then	RB
9937	4010	2	,	,	,
9937	4010	3	with	with	IN
9937	4010	4	a	a	DT
9937	4010	5	rosette	rosette	NN
9937	4010	6	pastry	pastry	NN
9937	4010	7	tube	tube	NN
9937	4010	8	,	,	,
9937	4010	9	pipe	pipe	VBP
9937	4010	10	a	a	DT
9937	4010	11	border	border	NN
9937	4010	12	of	of	IN
9937	4010	13	potatoes	potato	NNS
9937	4010	14	around	around	IN
9937	4010	15	the	the	DT
9937	4010	16	edge	edge	NN
9937	4010	17	of	of	IN
9937	4010	18	the	the	DT
9937	4010	19	plank	plank	NN
9937	4010	20	,	,	,
9937	4010	21	so	so	IN
9937	4010	22	that	that	IN
9937	4010	23	it	-PRON-	PRP
9937	4010	24	will	will	MD
9937	4010	25	appear	appear	VB
9937	4010	26	as	as	IN
9937	4010	27	in	in	IN
9937	4010	28	Fig	Fig	NNP
9937	4010	29	.	.	.
9937	4011	1	22	22	CD
9937	4011	2	.	.	.
9937	4012	1	Likewise	likewise	RB
9937	4012	2	,	,	,
9937	4012	3	pipe	pipe	NN
9937	4012	4	rosettes	rosette	NNS
9937	4012	5	of	of	IN
9937	4012	6	potatoes	potato	NNS
9937	4012	7	on	on	IN
9937	4012	8	the	the	DT
9937	4012	9	strips	strip	NNS
9937	4012	10	of	of	IN
9937	4012	11	bacon	bacon	NN
9937	4012	12	placed	place	VBN
9937	4012	13	on	on	IN
9937	4012	14	top	top	NN
9937	4012	15	of	of	IN
9937	4012	16	the	the	DT
9937	4012	17	fish	fish	NN
9937	4012	18	.	.	.
9937	4013	1	Then	then	RB
9937	4013	2	replace	replace	VB
9937	4013	3	the	the	DT
9937	4013	4	plank	plank	NN
9937	4013	5	with	with	IN
9937	4013	6	the	the	DT
9937	4013	7	fish	fish	NN
9937	4013	8	and	and	CC
9937	4013	9	potatoes	potato	NNS
9937	4013	10	in	in	IN
9937	4013	11	the	the	DT
9937	4013	12	oven	oven	NN
9937	4013	13	,	,	,
9937	4013	14	and	and	CC
9937	4013	15	bake	bake	VB
9937	4013	16	until	until	IN
9937	4013	17	the	the	DT
9937	4013	18	potatoes	potato	NNS
9937	4013	19	are	be	VBP
9937	4013	20	brown	brown	JJ
9937	4013	21	.	.	.
9937	4014	1	Garnish	garnish	VB
9937	4014	2	with	with	IN
9937	4014	3	parsley	parsley	NN
9937	4014	4	and	and	CC
9937	4014	5	serve	serve	VB
9937	4014	6	.	.	.
9937	4015	1	50	50	CD
9937	4015	2	.	.	.
9937	4016	1	FRIED	FRIED	NNP
9937	4016	2	FISH.--Very	FISH.--Very	VBD
9937	4016	3	small	small	JJ
9937	4016	4	fish	fish	NN
9937	4016	5	or	or	CC
9937	4016	6	slices	slice	NNS
9937	4016	7	of	of	IN
9937	4016	8	larger	large	JJR
9937	4016	9	fish	fish	NN
9937	4016	10	are	be	VBP
9937	4016	11	often	often	RB
9937	4016	12	fried	fry	VBN
9937	4016	13	in	in	IN
9937	4016	14	deep	deep	JJ
9937	4016	15	fat	fat	NN
9937	4016	16	.	.	.
9937	4017	1	When	when	WRB
9937	4017	2	they	-PRON-	PRP
9937	4017	3	are	be	VBP
9937	4017	4	prepared	prepare	VBN
9937	4017	5	in	in	IN
9937	4017	6	this	this	DT
9937	4017	7	way	way	NN
9937	4017	8	,	,	,
9937	4017	9	they	-PRON-	PRP
9937	4017	10	are	be	VBP
9937	4017	11	first	first	RB
9937	4017	12	dipped	dip	VBN
9937	4017	13	into	into	IN
9937	4017	14	beaten	beat	VBN
9937	4017	15	egg	egg	NN
9937	4017	16	and	and	CC
9937	4017	17	then	then	RB
9937	4017	18	into	into	IN
9937	4017	19	crumbs	crumb	NNS
9937	4017	20	or	or	CC
9937	4017	21	corn	corn	NN
9937	4017	22	meal	meal	NN
9937	4017	23	to	to	TO
9937	4017	24	form	form	VB
9937	4017	25	a	a	DT
9937	4017	26	coating	coating	NN
9937	4017	27	that	that	WDT
9937	4017	28	will	will	MD
9937	4017	29	cling	cling	VB
9937	4017	30	to	to	IN
9937	4017	31	their	-PRON-	PRP$
9937	4017	32	surface	surface	NN
9937	4017	33	.	.	.
9937	4018	1	Coated	coat	VBN
9937	4018	2	with	with	IN
9937	4018	3	such	such	PDT
9937	4018	4	a	a	DT
9937	4018	5	material	material	NN
9937	4018	6	,	,	,
9937	4018	7	they	-PRON-	PRP
9937	4018	8	are	be	VBP
9937	4018	9	fried	fry	VBN
9937	4018	10	in	in	IN
9937	4018	11	deep	deep	JJ
9937	4018	12	fat	fat	NN
9937	4018	13	until	until	IN
9937	4018	14	the	the	DT
9937	4018	15	surface	surface	NN
9937	4018	16	is	be	VBZ
9937	4018	17	nicely	nicely	RB
9937	4018	18	browned	brown	VBN
9937	4018	19	.	.	.
9937	4019	1	After	after	IN
9937	4019	2	being	be	VBG
9937	4019	3	removed	remove	VBN
9937	4019	4	from	from	IN
9937	4019	5	the	the	DT
9937	4019	6	fat	fat	NN
9937	4019	7	,	,	,
9937	4019	8	they	-PRON-	PRP
9937	4019	9	should	should	MD
9937	4019	10	be	be	VB
9937	4019	11	drained	drain	VBN
9937	4019	12	well	well	RB
9937	4019	13	before	before	IN
9937	4019	14	serving	serve	VBG
9937	4019	15	.	.	.
9937	4020	1	51	51	CD
9937	4020	2	.	.	.
9937	4021	1	FRIED	FRIED	NNP
9937	4021	2	PERCH.--When	PERCH.--When	NNP
9937	4021	3	fried	fry	VBN
9937	4021	4	in	in	IN
9937	4021	5	deep	deep	JJ
9937	4021	6	fat	fat	NN
9937	4021	7	,	,	,
9937	4021	8	perch	perch	NN
9937	4021	9	is	be	VBZ
9937	4021	10	found	find	VBN
9937	4021	11	to	to	TO
9937	4021	12	be	be	VB
9937	4021	13	very	very	RB
9937	4021	14	appetizing	appetizing	JJ
9937	4021	15	.	.	.
9937	4022	1	To	to	TO
9937	4022	2	prepare	prepare	VB
9937	4022	3	it	-PRON-	PRP
9937	4022	4	in	in	IN
9937	4022	5	this	this	DT
9937	4022	6	way	way	NN
9937	4022	7	,	,	,
9937	4022	8	secure	secure	VB
9937	4022	9	a	a	DT
9937	4022	10	perch	perch	NN
9937	4022	11	and	and	CC
9937	4022	12	scale	scale	NN
9937	4022	13	and	and	CC
9937	4022	14	clean	clean	VB
9937	4022	15	it	-PRON-	PRP
9937	4022	16	.	.	.
9937	4023	1	Cut	cut	VB
9937	4023	2	it	-PRON-	PRP
9937	4023	3	crosswise	crosswise	VB
9937	4023	4	into	into	IN
9937	4023	5	2-inch	2-inch	CD
9937	4023	6	strips	strip	NNS
9937	4023	7	,	,	,
9937	4023	8	roll	roll	VB
9937	4023	9	each	each	DT
9937	4023	10	piece	piece	NN
9937	4023	11	in	in	IN
9937	4023	12	flour	flour	NN
9937	4023	13	,	,	,
9937	4023	14	and	and	CC
9937	4023	15	fry	fry	VB
9937	4023	16	in	in	IN
9937	4023	17	deep	deep	JJ
9937	4023	18	fat	fat	NN
9937	4023	19	until	until	IN
9937	4023	20	nicely	nicely	RB
9937	4023	21	browned	brown	VBN
9937	4023	22	.	.	.
9937	4024	1	Serve	serve	VB
9937	4024	2	hot	hot	JJ
9937	4024	3	with	with	IN
9937	4024	4	lemon	lemon	NN
9937	4024	5	or	or	CC
9937	4024	6	with	with	IN
9937	4024	7	a	a	DT
9937	4024	8	sauce	sauce	NN
9937	4024	9	of	of	IN
9937	4024	10	some	some	DT
9937	4024	11	kind	kind	NN
9937	4024	12	.	.	.
9937	4025	1	52	52	CD
9937	4025	2	.	.	.
9937	4026	1	FRIED	FRIED	NNP
9937	4026	2	EEL.--If	EEL.--If	NNP
9937	4026	3	an	an	DT
9937	4026	4	appetizing	appetize	VBG
9937	4026	5	way	way	NN
9937	4026	6	to	to	TO
9937	4026	7	cook	cook	VB
9937	4026	8	eel	eel	NN
9937	4026	9	is	be	VBZ
9937	4026	10	desired	desire	VBN
9937	4026	11	,	,	,
9937	4026	12	it	-PRON-	PRP
9937	4026	13	will	will	MD
9937	4026	14	be	be	VB
9937	4026	15	found	find	VBN
9937	4026	16	advisable	advisable	JJ
9937	4026	17	to	to	TO
9937	4026	18	fry	fry	VB
9937	4026	19	it	-PRON-	PRP
9937	4026	20	in	in	IN
9937	4026	21	deep	deep	JJ
9937	4026	22	fat	fat	NN
9937	4026	23	.	.	.
9937	4027	1	When	when	WRB
9937	4027	2	it	-PRON-	PRP
9937	4027	3	is	be	VBZ
9937	4027	4	to	to	TO
9937	4027	5	be	be	VB
9937	4027	6	cooked	cook	VBN
9937	4027	7	in	in	IN
9937	4027	8	this	this	DT
9937	4027	9	way	way	NN
9937	4027	10	,	,	,
9937	4027	11	skin	skin	NN
9937	4027	12	and	and	CC
9937	4027	13	clean	clean	VB
9937	4027	14	the	the	DT
9937	4027	15	eel	eel	NN
9937	4027	16	and	and	CC
9937	4027	17	cut	cut	VB
9937	4027	18	it	-PRON-	PRP
9937	4027	19	into	into	IN
9937	4027	20	thick	thick	JJ
9937	4027	21	slices	slice	NNS
9937	4027	22	.	.	.
9937	4028	1	Pour	pour	VB
9937	4028	2	some	some	DT
9937	4028	3	vinegar	vinegar	NN
9937	4028	4	over	over	IN
9937	4028	5	the	the	DT
9937	4028	6	slices	slice	NNS
9937	4028	7	,	,	,
9937	4028	8	sprinkle	sprinkle	VB
9937	4028	9	them	-PRON-	PRP
9937	4028	10	with	with	IN
9937	4028	11	salt	salt	NN
9937	4028	12	and	and	CC
9937	4028	13	pepper	pepper	NN
9937	4028	14	,	,	,
9937	4028	15	and	and	CC
9937	4028	16	allow	allow	VB
9937	4028	17	them	-PRON-	PRP
9937	4028	18	to	to	TO
9937	4028	19	stand	stand	VB
9937	4028	20	for	for	IN
9937	4028	21	several	several	JJ
9937	4028	22	hours	hour	NNS
9937	4028	23	.	.	.
9937	4029	1	Remove	remove	VB
9937	4029	2	the	the	DT
9937	4029	3	pieces	piece	NNS
9937	4029	4	from	from	IN
9937	4029	5	the	the	DT
9937	4029	6	vinegar	vinegar	NN
9937	4029	7	,	,	,
9937	4029	8	dip	dip	VB
9937	4029	9	each	each	DT
9937	4029	10	one	one	NN
9937	4029	11	into	into	IN
9937	4029	12	slightly	slightly	RB
9937	4029	13	beaten	beat	VBN
9937	4029	14	egg	egg	NN
9937	4029	15	and	and	CC
9937	4029	16	then	then	RB
9937	4029	17	into	into	IN
9937	4029	18	flour	flour	NN
9937	4029	19	,	,	,
9937	4029	20	and	and	CC
9937	4029	21	fry	fry	VB
9937	4029	22	in	in	IN
9937	4029	23	deep	deep	JJ
9937	4029	24	fat	fat	NN
9937	4029	25	until	until	IN
9937	4029	26	well	well	RB
9937	4029	27	browned	brown	VBN
9937	4029	28	.	.	.
9937	4030	1	Serve	serve	VB
9937	4030	2	plain	plain	JJ
9937	4030	3	or	or	CC
9937	4030	4	with	with	IN
9937	4030	5	a	a	DT
9937	4030	6	sauce	sauce	NN
9937	4030	7	.	.	.
9937	4031	1	53	53	CD
9937	4031	2	.	.	.
9937	4032	1	SAUTÉD	sautéd	NN
9937	4032	2	FISH.--Without	fish.--without	IN
9937	4032	3	doubt	doubt	NN
9937	4032	4	,	,	,
9937	4032	5	the	the	DT
9937	4032	6	most	most	RBS
9937	4032	7	popular	popular	JJ
9937	4032	8	way	way	NN
9937	4032	9	to	to	TO
9937	4032	10	prepare	prepare	VB
9937	4032	11	fish	fish	NN
9937	4032	12	is	be	VBZ
9937	4032	13	to	to	TO
9937	4032	14	sauté	sauté	VB
9937	4032	15	them	-PRON-	PRP
9937	4032	16	.	.	.
9937	4033	1	This	this	DT
9937	4033	2	method	method	NN
9937	4033	3	may	may	MD
9937	4033	4	be	be	VB
9937	4033	5	applied	apply	VBN
9937	4033	6	to	to	IN
9937	4033	7	practically	practically	RB
9937	4033	8	the	the	DT
9937	4033	9	same	same	JJ
9937	4033	10	kinds	kind	NNS
9937	4033	11	of	of	IN
9937	4033	12	fish	fish	NN
9937	4033	13	that	that	WDT
9937	4033	14	are	be	VBP
9937	4033	15	fried	fry	VBN
9937	4033	16	or	or	CC
9937	4033	17	broiled	broil	VBN
9937	4033	18	,	,	,
9937	4033	19	and	and	CC
9937	4033	20	it	-PRON-	PRP
9937	4033	21	is	be	VBZ
9937	4033	22	especially	especially	RB
9937	4033	23	desirable	desirable	JJ
9937	4033	24	for	for	IN
9937	4033	25	the	the	DT
9937	4033	26	more	more	RBR
9937	4033	27	tasteless	tasteless	JJ
9937	4033	28	varieties	variety	NNS
9937	4033	29	.	.	.
9937	4034	1	It	-PRON-	PRP
9937	4034	2	consists	consist	VBZ
9937	4034	3	in	in	IN
9937	4034	4	browning	brown	VBG
9937	4034	5	the	the	DT
9937	4034	6	fish	fish	NN
9937	4034	7	well	well	RB
9937	4034	8	in	in	IN
9937	4034	9	a	a	DT
9937	4034	10	small	small	JJ
9937	4034	11	quantity	quantity	NN
9937	4034	12	of	of	IN
9937	4034	13	fat	fat	NN
9937	4034	14	,	,	,
9937	4034	15	first	first	RB
9937	4034	16	on	on	IN
9937	4034	17	one	one	CD
9937	4034	18	side	side	NN
9937	4034	19	and	and	CC
9937	4034	20	then	then	RB
9937	4034	21	on	on	IN
9937	4034	22	the	the	DT
9937	4034	23	other	other	JJ
9937	4034	24	.	.	.
9937	4035	1	If	if	IN
9937	4035	2	fat	fat	NN
9937	4035	3	of	of	IN
9937	4035	4	good	good	JJ
9937	4035	5	flavor	flavor	NN
9937	4035	6	is	be	VBZ
9937	4035	7	used	use	VBN
9937	4035	8	,	,	,
9937	4035	9	such	such	JJ
9937	4035	10	as	as	IN
9937	4035	11	bacon	bacon	NN
9937	4035	12	or	or	CC
9937	4035	13	ham	ham	NN
9937	4035	14	fat	fat	JJ
9937	4035	15	,	,	,
9937	4035	16	the	the	DT
9937	4035	17	flavor	flavor	NN
9937	4035	18	of	of	IN
9937	4035	19	the	the	DT
9937	4035	20	fish	fish	NN
9937	4035	21	will	will	MD
9937	4035	22	be	be	VB
9937	4035	23	very	very	RB
9937	4035	24	much	much	RB
9937	4035	25	improved	improve	VBN
9937	4035	26	.	.	.
9937	4036	1	Before	before	IN
9937	4036	2	sautéing	sautée	VBG
9937	4036	3	,	,	,
9937	4036	4	the	the	DT
9937	4036	5	fish	fish	NN
9937	4036	6	or	or	CC
9937	4036	7	pieces	piece	NNS
9937	4036	8	of	of	IN
9937	4036	9	fish	fish	NNS
9937	4036	10	are	be	VBP
9937	4036	11	often	often	RB
9937	4036	12	dipped	dip	VBN
9937	4036	13	into	into	IN
9937	4036	14	slightly	slightly	RB
9937	4036	15	beaten	beat	VBN
9937	4036	16	egg	egg	NN
9937	4036	17	and	and	CC
9937	4036	18	then	then	RB
9937	4036	19	rolled	roll	VBN
9937	4036	20	in	in	IN
9937	4036	21	flour	flour	NN
9937	4036	22	,	,	,
9937	4036	23	very	very	RB
9937	4036	24	fine	fine	JJ
9937	4036	25	cracker	cracker	NN
9937	4036	26	crumbs	crumb	VBZ
9937	4036	27	,	,	,
9937	4036	28	or	or	CC
9937	4036	29	corn	corn	NN
9937	4036	30	meal	meal	NN
9937	4036	31	,	,	,
9937	4036	32	or	or	CC
9937	4036	33	the	the	DT
9937	4036	34	egg	egg	NN
9937	4036	35	is	be	VBZ
9937	4036	36	omitted	omit	VBN
9937	4036	37	and	and	CC
9937	4036	38	they	-PRON-	PRP
9937	4036	39	are	be	VBP
9937	4036	40	merely	merely	RB
9937	4036	41	covered	cover	VBN
9937	4036	42	with	with	IN
9937	4036	43	the	the	DT
9937	4036	44	dry	dry	JJ
9937	4036	45	,	,	,
9937	4036	46	starchy	starchy	JJ
9937	4036	47	material	material	NN
9937	4036	48	.	.	.
9937	4037	1	The	the	DT
9937	4037	2	effect	effect	NN
9937	4037	3	of	of	IN
9937	4037	4	this	this	DT
9937	4037	5	method	method	NN
9937	4037	6	of	of	IN
9937	4037	7	cooking	cooking	NN
9937	4037	8	is	be	VBZ
9937	4037	9	very	very	RB
9937	4037	10	similar	similar	JJ
9937	4037	11	to	to	IN
9937	4037	12	that	that	DT
9937	4037	13	of	of	IN
9937	4037	14	deep	deep	JJ
9937	4037	15	-	-	HYPH
9937	4037	16	fat	fat	NN
9937	4037	17	frying	frying	NN
9937	4037	18	,	,	,
9937	4037	19	except	except	IN
9937	4037	20	that	that	IN
9937	4037	21	the	the	DT
9937	4037	22	outside	outside	JJ
9937	4037	23	tissues	tissue	NNS
9937	4037	24	are	be	VBP
9937	4037	25	apt	apt	JJ
9937	4037	26	to	to	TO
9937	4037	27	become	become	VB
9937	4037	28	,	,	,
9937	4037	29	very	very	RB
9937	4037	30	hard	hard	RB
9937	4037	31	from	from	IN
9937	4037	32	the	the	DT
9937	4037	33	application	application	NN
9937	4037	34	of	of	IN
9937	4037	35	the	the	DT
9937	4037	36	hot	hot	JJ
9937	4037	37	fat	fat	NN
9937	4037	38	because	because	IN
9937	4037	39	of	of	IN
9937	4037	40	the	the	DT
9937	4037	41	coating	coating	NN
9937	4037	42	that	that	WDT
9937	4037	43	is	be	VBZ
9937	4037	44	generally	generally	RB
9937	4037	45	used	use	VBN
9937	4037	46	.	.	.
9937	4038	1	Since	since	IN
9937	4038	2	most	most	JJS
9937	4038	3	fish	fish	NN
9937	4038	4	breaks	break	NNS
9937	4038	5	very	very	RB
9937	4038	6	easily	easily	RB
9937	4038	7	,	,	,
9937	4038	8	it	-PRON-	PRP
9937	4038	9	is	be	VBZ
9937	4038	10	necessary	necessary	JJ
9937	4038	11	that	that	IN
9937	4038	12	it	-PRON-	PRP
9937	4038	13	be	be	VB
9937	4038	14	handled	handle	VBN
9937	4038	15	carefully	carefully	RB
9937	4038	16	in	in	IN
9937	4038	17	this	this	DT
9937	4038	18	method	method	NN
9937	4038	19	in	in	IN
9937	4038	20	order	order	NN
9937	4038	21	that	that	IN
9937	4038	22	the	the	DT
9937	4038	23	pieces	piece	NNS
9937	4038	24	may	may	MD
9937	4038	25	be	be	VB
9937	4038	26	kept	keep	VBN
9937	4038	27	whole	whole	JJ
9937	4038	28	.	.	.
9937	4039	1	[	[	-LRB-
9937	4039	2	Illustration	illustration	NN
9937	4039	3	:	:	:
9937	4039	4	FIG	FIG	NNP
9937	4039	5	.	.	.
9937	4040	1	23	23	CD
9937	4040	2	]	]	-RRB-
9937	4040	3	54	54	CD
9937	4040	4	.	.	.
9937	4041	1	SAUTÉD	SAUTÉD	NNP
9937	4041	2	SMELTS.--To	SMELTS.--To	NNP
9937	4041	3	be	be	VBP
9937	4041	4	most	most	RBS
9937	4041	5	satisfactory	satisfactory	JJ
9937	4041	6	,	,	,
9937	4041	7	smelts	smelt	NNS
9937	4041	8	are	be	VBP
9937	4041	9	generally	generally	RB
9937	4041	10	sautéd	sautéd	NN
9937	4041	11	,	,	,
9937	4041	12	as	as	IN
9937	4041	13	shown	show	VBN
9937	4041	14	in	in	IN
9937	4041	15	Fig	Fig	NNP
9937	4041	16	.	.	.
9937	4042	1	23	23	CD
9937	4042	2	.	.	.
9937	4043	1	Fish	fish	NN
9937	4043	2	of	of	IN
9937	4043	3	this	this	DT
9937	4043	4	kind	kind	NN
9937	4043	5	are	be	VBP
9937	4043	6	prepared	prepared	JJ
9937	4043	7	for	for	IN
9937	4043	8	cooking	cooking	NN
9937	4043	9	by	by	IN
9937	4043	10	cutting	cut	VBG
9937	4043	11	off	off	RP
9937	4043	12	the	the	DT
9937	4043	13	heads	head	NNS
9937	4043	14	and	and	CC
9937	4043	15	removing	remove	VBG
9937	4043	16	the	the	DT
9937	4043	17	entrails	entrail	NNS
9937	4043	18	through	through	IN
9937	4043	19	the	the	DT
9937	4043	20	opening	opening	NN
9937	4043	21	thus	thus	RB
9937	4043	22	made	make	VBN
9937	4043	23	;	;	:
9937	4043	24	or	or	CC
9937	4043	25	,	,	,
9937	4043	26	if	if	IN
9937	4043	27	it	-PRON-	PRP
9937	4043	28	is	be	VBZ
9937	4043	29	desired	desire	VBN
9937	4043	30	to	to	TO
9937	4043	31	leave	leave	VB
9937	4043	32	the	the	DT
9937	4043	33	heads	head	NNS
9937	4043	34	on	on	IN
9937	4043	35	,	,	,
9937	4043	36	the	the	DT
9937	4043	37	entrails	entrail	NNS
9937	4043	38	may	may	MD
9937	4043	39	be	be	VB
9937	4043	40	removed	remove	VBN
9937	4043	41	through	through	IN
9937	4043	42	the	the	DT
9937	4043	43	gill	gill	NN
9937	4043	44	or	or	CC
9937	4043	45	a	a	DT
9937	4043	46	small	small	JJ
9937	4043	47	slit	slit	NN
9937	4043	48	cut	cut	NN
9937	4043	49	below	below	IN
9937	4043	50	the	the	DT
9937	4043	51	mouth	mouth	NN
9937	4043	52	.	.	.
9937	4044	1	At	at	IN
9937	4044	2	any	any	DT
9937	4044	3	rate	rate	NN
9937	4044	4	,	,	,
9937	4044	5	these	these	DT
9937	4044	6	fish	fish	NNS
9937	4044	7	are	be	VBP
9937	4044	8	not	not	RB
9937	4044	9	cut	cut	VBN
9937	4044	10	open	open	JJ
9937	4044	11	as	as	IN
9937	4044	12	are	be	VBP
9937	4044	13	most	most	JJS
9937	4044	14	other	other	JJ
9937	4044	15	fish	fish	NN
9937	4044	16	.	.	.
9937	4045	1	With	with	IN
9937	4045	2	the	the	DT
9937	4045	3	fish	fish	NN
9937	4045	4	thus	thus	RB
9937	4045	5	prepared	prepare	VBN
9937	4045	6	,	,	,
9937	4045	7	roll	roll	VB
9937	4045	8	them	-PRON-	PRP
9937	4045	9	in	in	IN
9937	4045	10	fine	fine	JJ
9937	4045	11	cracker	cracker	NN
9937	4045	12	crumbs	crumb	VBZ
9937	4045	13	and	and	CC
9937	4045	14	sauté	sauté	VB
9937	4045	15	them	-PRON-	PRP
9937	4045	16	in	in	IN
9937	4045	17	melted	melted	JJ
9937	4045	18	butter	butter	NN
9937	4045	19	until	until	IN
9937	4045	20	they	-PRON-	PRP
9937	4045	21	are	be	VBP
9937	4045	22	nicely	nicely	RB
9937	4045	23	browned	brown	VBN
9937	4045	24	.	.	.
9937	4046	1	Serve	serve	VB
9937	4046	2	with	with	IN
9937	4046	3	slices	slice	NNS
9937	4046	4	of	of	IN
9937	4046	5	lemon	lemon	NN
9937	4046	6	.	.	.
9937	4047	1	55	55	CD
9937	4047	2	.	.	.
9937	4048	1	SAUTÉD	SAUTÉD	NNP
9937	4048	2	HALIBUT	HALIBUT	NNP
9937	4048	3	STEAK.--Slices	steak.--slice	VBZ
9937	4048	4	of	of	IN
9937	4048	5	halibut	halibut	NNP
9937	4048	6	,	,	,
9937	4048	7	when	when	WRB
9937	4048	8	firm	firm	JJ
9937	4048	9	in	in	IN
9937	4048	10	texture	texture	NN
9937	4048	11	and	and	CC
9937	4048	12	cut	cut	VBD
9937	4048	13	about	about	RB
9937	4048	14	3/4	3/4	CD
9937	4048	15	inch	inch	NN
9937	4048	16	thick	thick	JJ
9937	4048	17	,	,	,
9937	4048	18	lend	lend	VBP
9937	4048	19	themselves	-PRON-	PRP
9937	4048	20	very	very	RB
9937	4048	21	well	well	RB
9937	4048	22	to	to	IN
9937	4048	23	sautéing	sautée	VBG
9937	4048	24	.	.	.
9937	4049	1	Secure	secure	VB
9937	4049	2	the	the	DT
9937	4049	3	required	require	VBN
9937	4049	4	number	number	NN
9937	4049	5	of	of	IN
9937	4049	6	such	such	JJ
9937	4049	7	slices	slice	NNS
9937	4049	8	and	and	CC
9937	4049	9	sprinkle	sprinkle	VB
9937	4049	10	each	each	DT
9937	4049	11	with	with	IN
9937	4049	12	salt	salt	NN
9937	4049	13	and	and	CC
9937	4049	14	pepper	pepper	NN
9937	4049	15	.	.	.
9937	4050	1	Then	then	RB
9937	4050	2	spread	spread	VB
9937	4050	3	melted	melted	JJ
9937	4050	4	butter	butter	NN
9937	4050	5	over	over	IN
9937	4050	6	each	each	DT
9937	4050	7	steak	steak	NN
9937	4050	8	,	,	,
9937	4050	9	and	and	CC
9937	4050	10	roll	roll	VB
9937	4050	11	it	-PRON-	PRP
9937	4050	12	in	in	IN
9937	4050	13	fine	fine	JJ
9937	4050	14	crumbs	crumb	NNS
9937	4050	15	.	.	.
9937	4051	1	Place	place	NN
9937	4051	2	fat	fat	NN
9937	4051	3	in	in	IN
9937	4051	4	a	a	DT
9937	4051	5	frying	fry	VBG
9937	4051	6	pan	pan	NN
9937	4051	7	,	,	,
9937	4051	8	allow	allow	VB
9937	4051	9	it	-PRON-	PRP
9937	4051	10	to	to	TO
9937	4051	11	become	become	VB
9937	4051	12	hot	hot	JJ
9937	4051	13	,	,	,
9937	4051	14	and	and	CC
9937	4051	15	sauté	sauté	VB
9937	4051	16	the	the	DT
9937	4051	17	halibut	halibut	NN
9937	4051	18	in	in	IN
9937	4051	19	this	this	DT
9937	4051	20	until	until	IN
9937	4051	21	well	well	RB
9937	4051	22	browned	brown	VBN
9937	4051	23	.	.	.
9937	4052	1	56	56	CD
9937	4052	2	.	.	.
9937	4053	1	SAUTÉD	sautéd	NN
9937	4053	2	PICKEREL.--A	pickerel.--a	CD
9937	4053	3	variety	variety	NN
9937	4053	4	of	of	IN
9937	4053	5	fresh	fresh	JJ
9937	4053	6	-	-	HYPH
9937	4053	7	water	water	NN
9937	4053	8	fish	fish	NN
9937	4053	9	that	that	WDT
9937	4053	10	finds	find	VBZ
9937	4053	11	favor	favor	NN
9937	4053	12	with	with	IN
9937	4053	13	most	most	JJS
9937	4053	14	persons	person	NNS
9937	4053	15	is	be	VBZ
9937	4053	16	pickerel	pickerel	NN
9937	4053	17	.	.	.
9937	4054	1	When	when	WRB
9937	4054	2	this	this	DT
9937	4054	3	fish	fish	NN
9937	4054	4	is	be	VBZ
9937	4054	5	to	to	TO
9937	4054	6	be	be	VB
9937	4054	7	sautéd	sautéd	NN
9937	4054	8	,	,	,
9937	4054	9	scale	scale	NN
9937	4054	10	and	and	CC
9937	4054	11	clean	clean	VB
9937	4054	12	it	-PRON-	PRP
9937	4054	13	and	and	CC
9937	4054	14	cut	cut	VBD
9937	4054	15	it	-PRON-	PRP
9937	4054	16	crosswise	crosswise	VB
9937	4054	17	into	into	IN
9937	4054	18	2-inch	2-inch	CD
9937	4054	19	strips	strip	NNS
9937	4054	20	.	.	.
9937	4055	1	Then	then	RB
9937	4055	2	roll	roll	VB
9937	4055	3	each	each	DT
9937	4055	4	piece	piece	NN
9937	4055	5	in	in	IN
9937	4055	6	flour	flour	NN
9937	4055	7	,	,	,
9937	4055	8	sprinkle	sprinkle	VB
9937	4055	9	it	-PRON-	PRP
9937	4055	10	with	with	IN
9937	4055	11	salt	salt	NN
9937	4055	12	and	and	CC
9937	4055	13	pepper	pepper	NN
9937	4055	14	,	,	,
9937	4055	15	and	and	CC
9937	4055	16	sauté	sauté	VB
9937	4055	17	the	the	DT
9937	4055	18	slices	slice	NNS
9937	4055	19	in	in	IN
9937	4055	20	hot	hot	JJ
9937	4055	21	fat	fat	NN
9937	4055	22	.	.	.
9937	4056	1	When	when	WRB
9937	4056	2	one	one	CD
9937	4056	3	side	side	NN
9937	4056	4	is	be	VBZ
9937	4056	5	sufficiently	sufficiently	RB
9937	4056	6	brown	brown	JJ
9937	4056	7	,	,	,
9937	4056	8	turn	turn	VB
9937	4056	9	and	and	CC
9937	4056	10	brown	brown	VB
9937	4056	11	on	on	IN
9937	4056	12	the	the	DT
9937	4056	13	other	other	JJ
9937	4056	14	side	side	NN
9937	4056	15	.	.	.
9937	4057	1	57	57	CD
9937	4057	2	.	.	.
9937	4058	1	STEWED	STEWED	NNP
9937	4058	2	FISH.--Like	fish.--like	CD
9937	4058	3	boiling	boil	VBG
9937	4058	4	,	,	,
9937	4058	5	stewing	stew	VBG
9937	4058	6	extracts	extract	VBZ
9937	4058	7	flavor	flavor	NN
9937	4058	8	and	and	CC
9937	4058	9	nutriment	nutriment	NN
9937	4058	10	from	from	IN
9937	4058	11	fish	fish	NN
9937	4058	12	.	.	.
9937	4059	1	The	the	DT
9937	4059	2	process	process	NN
9937	4059	3	differs	differ	VBZ
9937	4059	4	,	,	,
9937	4059	5	however	however	RB
9937	4059	6	,	,	,
9937	4059	7	in	in	IN
9937	4059	8	that	that	IN
9937	4059	9	the	the	DT
9937	4059	10	fish	fish	NN
9937	4059	11	is	be	VBZ
9937	4059	12	cooked	cook	VBN
9937	4059	13	gently	gently	RB
9937	4059	14	by	by	IN
9937	4059	15	simmering	simmer	VBG
9937	4059	16	.	.	.
9937	4060	1	This	this	DT
9937	4060	2	cookery	cookery	NN
9937	4060	3	method	method	NN
9937	4060	4	is	be	VBZ
9937	4060	5	employed	employ	VBN
9937	4060	6	for	for	IN
9937	4060	7	fish	fish	NN
9937	4060	8	that	that	WDT
9937	4060	9	is	be	VBZ
9937	4060	10	inclined	incline	VBN
9937	4060	11	to	to	TO
9937	4060	12	be	be	VB
9937	4060	13	tough	tough	JJ
9937	4060	14	.	.	.
9937	4061	1	Usually	usually	RB
9937	4061	2	,	,	,
9937	4061	3	vegetables	vegetable	NNS
9937	4061	4	,	,	,
9937	4061	5	such	such	JJ
9937	4061	6	as	as	IN
9937	4061	7	carrots	carrot	NNS
9937	4061	8	and	and	CC
9937	4061	9	onions	onion	NNS
9937	4061	10	,	,	,
9937	4061	11	are	be	VBP
9937	4061	12	cooked	cook	VBN
9937	4061	13	with	with	IN
9937	4061	14	the	the	DT
9937	4061	15	fish	fish	NN
9937	4061	16	in	in	IN
9937	4061	17	order	order	NN
9937	4061	18	to	to	TO
9937	4061	19	impart	impart	VB
9937	4061	20	flavor	flavor	NN
9937	4061	21	.	.	.
9937	4062	1	To	to	TO
9937	4062	2	prevent	prevent	VB
9937	4062	3	the	the	DT
9937	4062	4	fish	fish	NN
9937	4062	5	from	from	IN
9937	4062	6	falling	fall	VBG
9937	4062	7	apart	apart	RB
9937	4062	8	,	,	,
9937	4062	9	it	-PRON-	PRP
9937	4062	10	may	may	MD
9937	4062	11	be	be	VB
9937	4062	12	wrapped	wrap	VBN
9937	4062	13	in	in	IN
9937	4062	14	cheesecloth	cheesecloth	NN
9937	4062	15	or	or	CC
9937	4062	16	gauze	gauze	NN
9937	4062	17	.	.	.
9937	4063	1	58	58	CD
9937	4063	2	.	.	.
9937	4064	1	STEWED	STEWED	NNP
9937	4064	2	FRESH	FRESH	NNP
9937	4064	3	HERRING.--When	HERRING.--When	NNP
9937	4064	4	fresh	fresh	JJ
9937	4064	5	herring	herring	NN
9937	4064	6	can	can	MD
9937	4064	7	be	be	VB
9937	4064	8	obtained	obtain	VBN
9937	4064	9	,	,	,
9937	4064	10	it	-PRON-	PRP
9937	4064	11	can	can	MD
9937	4064	12	be	be	VB
9937	4064	13	made	make	VBN
9937	4064	14	into	into	IN
9937	4064	15	a	a	DT
9937	4064	16	delicious	delicious	JJ
9937	4064	17	dish	dish	NN
9937	4064	18	by	by	IN
9937	4064	19	stewing	stew	VBG
9937	4064	20	it	-PRON-	PRP
9937	4064	21	with	with	IN
9937	4064	22	onions	onion	NNS
9937	4064	23	,	,	,
9937	4064	24	parsley	parsley	NN
9937	4064	25	,	,	,
9937	4064	26	and	and	CC
9937	4064	27	carrots	carrot	NNS
9937	4064	28	.	.	.
9937	4065	1	In	in	IN
9937	4065	2	this	this	DT
9937	4065	3	method	method	NN
9937	4065	4	of	of	IN
9937	4065	5	preparation	preparation	NN
9937	4065	6	,	,	,
9937	4065	7	the	the	DT
9937	4065	8	herring	herring	NN
9937	4065	9	should	should	MD
9937	4065	10	not	not	RB
9937	4065	11	be	be	VB
9937	4065	12	permitted	permit	VBN
9937	4065	13	to	to	IN
9937	4065	14	stew	stew	VB
9937	4065	15	rapidly	rapidly	RB
9937	4065	16	;	;	:
9937	4065	17	it	-PRON-	PRP
9937	4065	18	will	will	MD
9937	4065	19	become	become	VB
9937	4065	20	more	more	RBR
9937	4065	21	tender	tender	JJ
9937	4065	22	if	if	IN
9937	4065	23	it	-PRON-	PRP
9937	4065	24	simmers	simmer	VBZ
9937	4065	25	gently	gently	RB
9937	4065	26	.	.	.
9937	4066	1	As	as	IN
9937	4066	2	herring	herring	NN
9937	4066	3	are	be	VBP
9937	4066	4	rather	rather	RB
9937	4066	5	small	small	JJ
9937	4066	6	fish	fish	NN
9937	4066	7	,	,	,
9937	4066	8	weighing	weigh	VBG
9937	4066	9	only	only	RB
9937	4066	10	about	about	RB
9937	4066	11	1/2	1/2	CD
9937	4066	12	pound	pound	NN
9937	4066	13	,	,	,
9937	4066	14	it	-PRON-	PRP
9937	4066	15	will	will	MD
9937	4066	16	usually	usually	RB
9937	4066	17	be	be	VB
9937	4066	18	necessary	necessary	JJ
9937	4066	19	to	to	TO
9937	4066	20	obtain	obtain	VB
9937	4066	21	more	more	JJR
9937	4066	22	than	than	IN
9937	4066	23	one	one	CD
9937	4066	24	for	for	IN
9937	4066	25	a	a	DT
9937	4066	26	meal	meal	NN
9937	4066	27	.	.	.
9937	4067	1	Clean	clean	VB
9937	4067	2	the	the	DT
9937	4067	3	required	require	VBN
9937	4067	4	number	number	NN
9937	4067	5	of	of	IN
9937	4067	6	fresh	fresh	JJ
9937	4067	7	herring	herring	NN
9937	4067	8	,	,	,
9937	4067	9	place	place	VB
9937	4067	10	them	-PRON-	PRP
9937	4067	11	in	in	IN
9937	4067	12	a	a	DT
9937	4067	13	saucepan	saucepan	NN
9937	4067	14	,	,	,
9937	4067	15	and	and	CC
9937	4067	16	sprinkle	sprinkle	VB
9937	4067	17	them	-PRON-	PRP
9937	4067	18	with	with	IN
9937	4067	19	salt	salt	NN
9937	4067	20	and	and	CC
9937	4067	21	pepper	pepper	NN
9937	4067	22	.	.	.
9937	4068	1	Brown	brown	VB
9937	4068	2	some	some	DT
9937	4068	3	slices	slice	NNS
9937	4068	4	of	of	IN
9937	4068	5	onion	onion	NN
9937	4068	6	in	in	IN
9937	4068	7	butter	butter	NN
9937	4068	8	,	,	,
9937	4068	9	and	and	CC
9937	4068	10	add	add	VB
9937	4068	11	the	the	DT
9937	4068	12	same	same	JJ
9937	4068	13	number	number	NN
9937	4068	14	of	of	IN
9937	4068	15	slices	slice	NNS
9937	4068	16	of	of	IN
9937	4068	17	carrots	carrot	NNS
9937	4068	18	and	and	CC
9937	4068	19	a	a	DT
9937	4068	20	generous	generous	JJ
9937	4068	21	quantity	quantity	NN
9937	4068	22	of	of	IN
9937	4068	23	parsley	parsley	NN
9937	4068	24	.	.	.
9937	4069	1	Add	add	VB
9937	4069	2	enough	enough	JJ
9937	4069	3	boiling	boiling	NN
9937	4069	4	water	water	NN
9937	4069	5	to	to	IN
9937	4069	6	these	these	DT
9937	4069	7	vegetables	vegetable	NNS
9937	4069	8	to	to	TO
9937	4069	9	cover	cover	VB
9937	4069	10	them	-PRON-	PRP
9937	4069	11	and	and	CC
9937	4069	12	the	the	DT
9937	4069	13	fish	fish	NN
9937	4069	14	,	,	,
9937	4069	15	and	and	CC
9937	4069	16	pour	pour	VBP
9937	4069	17	both	both	CC
9937	4069	18	over	over	IN
9937	4069	19	the	the	DT
9937	4069	20	fish	fish	NN
9937	4069	21	.	.	.
9937	4070	1	Place	place	VB
9937	4070	2	all	all	DT
9937	4070	3	on	on	IN
9937	4070	4	the	the	DT
9937	4070	5	fire	fire	NN
9937	4070	6	and	and	CC
9937	4070	7	simmer	simmer	NN
9937	4070	8	gently	gently	RB
9937	4070	9	until	until	IN
9937	4070	10	the	the	DT
9937	4070	11	fish	fish	NN
9937	4070	12	is	be	VBZ
9937	4070	13	tender	tender	JJ
9937	4070	14	.	.	.
9937	4071	1	Remove	remove	VB
9937	4071	2	the	the	DT
9937	4071	3	fish	fish	NN
9937	4071	4	from	from	IN
9937	4071	5	the	the	DT
9937	4071	6	water	water	NN
9937	4071	7	and	and	CC
9937	4071	8	serve	serve	VB
9937	4071	9	.	.	.
9937	4072	1	The	the	DT
9937	4072	2	vegetables	vegetable	NNS
9937	4072	3	are	be	VBP
9937	4072	4	used	use	VBN
9937	4072	5	merely	merely	RB
9937	4072	6	to	to	TO
9937	4072	7	add	add	VB
9937	4072	8	flavor	flavor	NN
9937	4072	9	,	,	,
9937	4072	10	and	and	CC
9937	4072	11	they	-PRON-	PRP
9937	4072	12	will	will	MD
9937	4072	13	have	have	VB
9937	4072	14	practically	practically	RB
9937	4072	15	boiled	boil	VBN
9937	4072	16	away	away	RP
9937	4072	17	by	by	IN
9937	4072	18	the	the	DT
9937	4072	19	time	time	NN
9937	4072	20	the	the	DT
9937	4072	21	fish	fish	NN
9937	4072	22	is	be	VBZ
9937	4072	23	cooked	cook	VBN
9937	4072	24	.	.	.
9937	4073	1	59	59	CD
9937	4073	2	.	.	.
9937	4074	1	STEWED	STEWED	NNP
9937	4074	2	EEL.--Eel	EEL.--Eel	NNPS
9937	4074	3	is	be	VBZ
9937	4074	4	delicious	delicious	JJ
9937	4074	5	when	when	WRB
9937	4074	6	stewed	stew	VBN
9937	4074	7	.	.	.
9937	4075	1	When	when	WRB
9937	4075	2	allowed	allow	VBN
9937	4075	3	to	to	TO
9937	4075	4	simmer	simmer	VB
9937	4075	5	slowly	slowly	RB
9937	4075	6	with	with	IN
9937	4075	7	several	several	JJ
9937	4075	8	slices	slice	NNS
9937	4075	9	of	of	IN
9937	4075	10	onion	onion	NN
9937	4075	11	and	and	CC
9937	4075	12	a	a	DT
9937	4075	13	little	little	JJ
9937	4075	14	parsley	parsley	NN
9937	4075	15	,	,	,
9937	4075	16	it	-PRON-	PRP
9937	4075	17	becomes	become	VBZ
9937	4075	18	both	both	CC
9937	4075	19	tasty	tasty	JJ
9937	4075	20	and	and	CC
9937	4075	21	tender	tender	JJ
9937	4075	22	.	.	.
9937	4076	1	Skin	skin	NN
9937	4076	2	and	and	CC
9937	4076	3	clean	clean	VB
9937	4076	4	the	the	DT
9937	4076	5	eel	eel	NN
9937	4076	6	that	that	WDT
9937	4076	7	is	be	VBZ
9937	4076	8	to	to	TO
9937	4076	9	be	be	VB
9937	4076	10	stewed	stew	VBN
9937	4076	11	,	,	,
9937	4076	12	remove	remove	VB
9937	4076	13	all	all	PDT
9937	4076	14	the	the	DT
9937	4076	15	fat	fat	NN
9937	4076	16	,	,	,
9937	4076	17	and	and	CC
9937	4076	18	cut	cut	VBN
9937	4076	19	into	into	IN
9937	4076	20	pieces	piece	NNS
9937	4076	21	about	about	IN
9937	4076	22	2	2	CD
9937	4076	23	inches	inch	NNS
9937	4076	24	long	long	JJ
9937	4076	25	.	.	.
9937	4077	1	Season	season	NN
9937	4077	2	well	well	RB
9937	4077	3	with	with	IN
9937	4077	4	salt	salt	NN
9937	4077	5	and	and	CC
9937	4077	6	pepper	pepper	NN
9937	4077	7	and	and	CC
9937	4077	8	place	place	NN
9937	4077	9	in	in	IN
9937	4077	10	a	a	DT
9937	4077	11	saucepan	saucepan	NN
9937	4077	12	with	with	IN
9937	4077	13	several	several	JJ
9937	4077	14	slices	slice	NNS
9937	4077	15	of	of	IN
9937	4077	16	onion	onion	NN
9937	4077	17	,	,	,
9937	4077	18	1	1	CD
9937	4077	19	tablespoonful	tablespoonful	NN
9937	4077	20	of	of	IN
9937	4077	21	chopped	chop	VBN
9937	4077	22	parsley	parsley	NN
9937	4077	23	,	,	,
9937	4077	24	and	and	CC
9937	4077	25	2	2	CD
9937	4077	26	tablespoonfuls	tablespoonful	NNS
9937	4077	27	of	of	IN
9937	4077	28	butter	butter	NN
9937	4077	29	.	.	.
9937	4078	1	Add	add	VB
9937	4078	2	enough	enough	JJ
9937	4078	3	cold	cold	JJ
9937	4078	4	water	water	NN
9937	4078	5	to	to	TO
9937	4078	6	cover	cover	VB
9937	4078	7	well	well	RB
9937	4078	8	,	,	,
9937	4078	9	and	and	CC
9937	4078	10	allow	allow	VB
9937	4078	11	the	the	DT
9937	4078	12	eel	eel	NN
9937	4078	13	to	to	IN
9937	4078	14	simmer	simmer	VB
9937	4078	15	gently	gently	RB
9937	4078	16	until	until	IN
9937	4078	17	it	-PRON-	PRP
9937	4078	18	is	be	VBZ
9937	4078	19	tender	tender	JJ
9937	4078	20	enough	enough	JJ
9937	4078	21	to	to	TO
9937	4078	22	be	be	VB
9937	4078	23	pierced	pierce	VBN
9937	4078	24	with	with	IN
9937	4078	25	a	a	DT
9937	4078	26	fork	fork	NN
9937	4078	27	.	.	.
9937	4079	1	Remove	remove	VB
9937	4079	2	from	from	IN
9937	4079	3	the	the	DT
9937	4079	4	water	water	NN
9937	4079	5	and	and	CC
9937	4079	6	serve	serve	VB
9937	4079	7	hot	hot	JJ
9937	4079	8	.	.	.
9937	4080	1	RECIPES	recipe	NNS
9937	4080	2	FOR	for	IN
9937	4080	3	SALT	SALT	NNPS
9937	4080	4	AND	and	CC
9937	4080	5	SMOKED	SMOKED	NNP
9937	4080	6	FISH	FISH	NNP
9937	4080	7	60	60	CD
9937	4080	8	.	.	.
9937	4081	1	PLACE	place	NN
9937	4081	2	OF	of	IN
9937	4081	3	SALT	SALT	NNS
9937	4081	4	AND	and	CC
9937	4081	5	SMOKED	smoked	VB
9937	4081	6	FISH	FISH	NNS
9937	4081	7	IN	in	IN
9937	4081	8	THE	the	DT
9937	4081	9	DIET.--In	DIET.--In	NNP
9937	4081	10	regions	region	NNS
9937	4081	11	where	where	WRB
9937	4081	12	fresh	fresh	JJ
9937	4081	13	fish	fish	NN
9937	4081	14	can	can	MD
9937	4081	15	not	not	RB
9937	4081	16	be	be	VB
9937	4081	17	obtained	obtain	VBN
9937	4081	18	or	or	CC
9937	4081	19	in	in	IN
9937	4081	20	seasons	season	NNS
9937	4081	21	when	when	WRB
9937	4081	22	they	-PRON-	PRP
9937	4081	23	are	be	VBP
9937	4081	24	scarce	scarce	JJ
9937	4081	25	everywhere	everywhere	RB
9937	4081	26	,	,	,
9937	4081	27	the	the	DT
9937	4081	28	housewife	housewife	NN
9937	4081	29	will	will	MD
9937	4081	30	do	do	VB
9937	4081	31	well	well	RB
9937	4081	32	to	to	TO
9937	4081	33	use	use	VB
9937	4081	34	salt	salt	NN
9937	4081	35	and	and	CC
9937	4081	36	smoked	smoke	VBN
9937	4081	37	fish	fish	NN
9937	4081	38	.	.	.
9937	4082	1	These	these	DT
9937	4082	2	varieties	variety	NNS
9937	4082	3	of	of	IN
9937	4082	4	fish	fish	NN
9937	4082	5	not	not	RB
9937	4082	6	only	only	RB
9937	4082	7	will	will	MD
9937	4082	8	give	give	VB
9937	4082	9	her	-PRON-	PRP
9937	4082	10	a	a	DT
9937	4082	11	chance	chance	NN
9937	4082	12	to	to	TO
9937	4082	13	vary	vary	VB
9937	4082	14	the	the	DT
9937	4082	15	diet	diet	NN
9937	4082	16	,	,	,
9937	4082	17	but	but	CC
9937	4082	18	will	will	MD
9937	4082	19	enable	enable	VB
9937	4082	20	her	-PRON-	PRP
9937	4082	21	to	to	TO
9937	4082	22	provide	provide	VB
9937	4082	23	at	at	IN
9937	4082	24	a	a	DT
9937	4082	25	more	more	RBR
9937	4082	26	economical	economical	JJ
9937	4082	27	price	price	NN
9937	4082	28	,	,	,
9937	4082	29	food	food	NN
9937	4082	30	that	that	WDT
9937	4082	31	,	,	,
9937	4082	32	pound	pound	NN
9937	4082	33	for	for	IN
9937	4082	34	pound	pound	NN
9937	4082	35	,	,	,
9937	4082	36	contains	contain	VBZ
9937	4082	37	more	more	JJR
9937	4082	38	nutriment	nutriment	NN
9937	4082	39	than	than	IN
9937	4082	40	the	the	DT
9937	4082	41	same	same	JJ
9937	4082	42	fish	fish	NN
9937	4082	43	when	when	WRB
9937	4082	44	fresh	fresh	JJ
9937	4082	45	.	.	.
9937	4083	1	While	while	IN
9937	4083	2	some	some	DT
9937	4083	3	of	of	IN
9937	4083	4	the	the	DT
9937	4083	5	varieties	variety	NNS
9937	4083	6	of	of	IN
9937	4083	7	smoked	smoke	VBN
9937	4083	8	and	and	CC
9937	4083	9	salt	salt	NN
9937	4083	10	fish	fish	NN
9937	4083	11	may	may	MD
9937	4083	12	not	not	RB
9937	4083	13	be	be	VB
9937	4083	14	obtainable	obtainable	JJ
9937	4083	15	in	in	IN
9937	4083	16	all	all	DT
9937	4083	17	communities	community	NNS
9937	4083	18	,	,	,
9937	4083	19	the	the	DT
9937	4083	20	housewife	housewife	NN
9937	4083	21	will	will	MD
9937	4083	22	do	do	VB
9937	4083	23	much	much	RB
9937	4083	24	toward	toward	IN
9937	4083	25	bringing	bring	VBG
9937	4083	26	the	the	DT
9937	4083	27	supply	supply	NN
9937	4083	28	to	to	IN
9937	4083	29	her	-PRON-	PRP$
9937	4083	30	community	community	NN
9937	4083	31	by	by	IN
9937	4083	32	requesting	request	VBG
9937	4083	33	them	-PRON-	PRP
9937	4083	34	from	from	IN
9937	4083	35	the	the	DT
9937	4083	36	dealer	dealer	NN
9937	4083	37	.	.	.
9937	4084	1	When	when	WRB
9937	4084	2	a	a	DT
9937	4084	3	dealer	dealer	NN
9937	4084	4	knows	know	VBZ
9937	4084	5	that	that	IN
9937	4084	6	there	there	EX
9937	4084	7	is	be	VBZ
9937	4084	8	a	a	DT
9937	4084	9	demand	demand	NN
9937	4084	10	for	for	IN
9937	4084	11	certain	certain	JJ
9937	4084	12	kinds	kind	NNS
9937	4084	13	,	,	,
9937	4084	14	he	-PRON-	PRP
9937	4084	15	will	will	MD
9937	4084	16	make	make	VB
9937	4084	17	an	an	DT
9937	4084	18	effort	effort	NN
9937	4084	19	to	to	TO
9937	4084	20	secure	secure	VB
9937	4084	21	the	the	DT
9937	4084	22	varieties	variety	NNS
9937	4084	23	wanted	want	VBD
9937	4084	24	.	.	.
9937	4085	1	61	61	CD
9937	4085	2	.	.	.
9937	4086	1	FRESHENING	FRESHENING	NNP
9937	4086	2	SALT	SALT	NNPS
9937	4086	3	AND	and	CC
9937	4086	4	SMOKED	smoked	VB
9937	4086	5	FISH.--The	fish.--the	JJ
9937	4086	6	cooking	cooking	NN
9937	4086	7	of	of	IN
9937	4086	8	salt	salt	NN
9937	4086	9	and	and	CC
9937	4086	10	smoked	smoke	VBN
9937	4086	11	fish	fish	NN
9937	4086	12	is	be	VBZ
9937	4086	13	not	not	RB
9937	4086	14	a	a	DT
9937	4086	15	difficult	difficult	JJ
9937	4086	16	matter	matter	NN
9937	4086	17	,	,	,
9937	4086	18	but	but	CC
9937	4086	19	it	-PRON-	PRP
9937	4086	20	always	always	RB
9937	4086	21	involves	involve	VBZ
9937	4086	22	the	the	DT
9937	4086	23	freshening	freshening	NN
9937	4086	24	of	of	IN
9937	4086	25	the	the	DT
9937	4086	26	fish	fish	NN
9937	4086	27	before	before	IN
9937	4086	28	any	any	DT
9937	4086	29	cooking	cooking	NN
9937	4086	30	method	method	NN
9937	4086	31	can	can	MD
9937	4086	32	be	be	VB
9937	4086	33	applied	apply	VBN
9937	4086	34	.	.	.
9937	4087	1	This	this	DT
9937	4087	2	consists	consist	VBZ
9937	4087	3	in	in	IN
9937	4087	4	placing	place	VBG
9937	4087	5	the	the	DT
9937	4087	6	fish	fish	NN
9937	4087	7	in	in	IN
9937	4087	8	a	a	DT
9937	4087	9	large	large	JJ
9937	4087	10	quantity	quantity	NN
9937	4087	11	of	of	IN
9937	4087	12	water	water	NN
9937	4087	13	and	and	CC
9937	4087	14	allowing	allow	VBG
9937	4087	15	it	-PRON-	PRP
9937	4087	16	to	to	TO
9937	4087	17	stand	stand	VB
9937	4087	18	until	until	IN
9937	4087	19	enough	enough	JJ
9937	4087	20	of	of	IN
9937	4087	21	the	the	DT
9937	4087	22	salt	salt	NN
9937	4087	23	has	have	VBZ
9937	4087	24	been	be	VBN
9937	4087	25	extracted	extract	VBN
9937	4087	26	to	to	TO
9937	4087	27	suit	suit	VB
9937	4087	28	the	the	DT
9937	4087	29	taste	taste	NN
9937	4087	30	.	.	.
9937	4088	1	Some	some	DT
9937	4088	2	kinds	kind	NNS
9937	4088	3	of	of	IN
9937	4088	4	fish	fish	NN
9937	4088	5	are	be	VBP
9937	4088	6	so	so	RB
9937	4088	7	salty	salty	JJ
9937	4088	8	that	that	IN
9937	4088	9	they	-PRON-	PRP
9937	4088	10	require	require	VBP
9937	4088	11	considerable	considerable	JJ
9937	4088	12	soaking	soaking	NN
9937	4088	13	,	,	,
9937	4088	14	whereas	whereas	IN
9937	4088	15	others	other	NNS
9937	4088	16	require	require	VBP
9937	4088	17	only	only	RB
9937	4088	18	a	a	DT
9937	4088	19	little	little	JJ
9937	4088	20	freshening	freshening	NN
9937	4088	21	.	.	.
9937	4089	1	However	however	RB
9937	4089	2	,	,	,
9937	4089	3	it	-PRON-	PRP
9937	4089	4	is	be	VBZ
9937	4089	5	usually	usually	RB
9937	4089	6	advisable	advisable	JJ
9937	4089	7	to	to	TO
9937	4089	8	change	change	VB
9937	4089	9	the	the	DT
9937	4089	10	water	water	NN
9937	4089	11	several	several	JJ
9937	4089	12	times	time	NNS
9937	4089	13	.	.	.
9937	4090	1	If	if	IN
9937	4090	2	it	-PRON-	PRP
9937	4090	3	is	be	VBZ
9937	4090	4	desired	desire	VBN
9937	4090	5	to	to	TO
9937	4090	6	hasten	hasten	VB
9937	4090	7	the	the	DT
9937	4090	8	extraction	extraction	NN
9937	4090	9	of	of	IN
9937	4090	10	the	the	DT
9937	4090	11	salt	salt	NN
9937	4090	12	,	,	,
9937	4090	13	the	the	DT
9937	4090	14	fish	fish	NN
9937	4090	15	should	should	MD
9937	4090	16	be	be	VB
9937	4090	17	raised	raise	VBN
9937	4090	18	above	above	IN
9937	4090	19	the	the	DT
9937	4090	20	bottom	bottom	NN
9937	4090	21	of	of	IN
9937	4090	22	the	the	DT
9937	4090	23	vessel	vessel	NN
9937	4090	24	by	by	IN
9937	4090	25	means	mean	NNS
9937	4090	26	of	of	IN
9937	4090	27	a	a	DT
9937	4090	28	wire	wire	NN
9937	4090	29	rack	rack	NN
9937	4090	30	or	or	CC
9937	4090	31	several	several	JJ
9937	4090	32	clean	clean	JJ
9937	4090	33	sticks	stick	NNS
9937	4090	34	.	.	.
9937	4091	1	In	in	IN
9937	4091	2	the	the	DT
9937	4091	3	case	case	NN
9937	4091	4	of	of	IN
9937	4091	5	very	very	RB
9937	4091	6	thick	thick	JJ
9937	4091	7	fish	fish	NN
9937	4091	8	,	,	,
9937	4091	9	several	several	JJ
9937	4091	10	gashes	gash	NNS
9937	4091	11	may	may	MD
9937	4091	12	be	be	VB
9937	4091	13	cut	cut	VBN
9937	4091	14	into	into	IN
9937	4091	15	the	the	DT
9937	4091	16	flesh	flesh	NN
9937	4091	17	to	to	TO
9937	4091	18	permit	permit	VB
9937	4091	19	the	the	DT
9937	4091	20	salt	salt	NN
9937	4091	21	to	to	TO
9937	4091	22	pass	pass	VB
9937	4091	23	out	out	RP
9937	4091	24	more	more	RBR
9937	4091	25	readily	readily	RB
9937	4091	26	.	.	.
9937	4092	1	62	62	CD
9937	4092	2	.	.	.
9937	4093	1	CREAMED	CREAMED	NNS
9937	4093	2	CODFISH.--Since	codfish.--since	NN
9937	4093	3	codfish	codfish	NN
9937	4093	4	is	be	VBZ
9937	4093	5	a	a	DT
9937	4093	6	rather	rather	RB
9937	4093	7	dry	dry	JJ
9937	4093	8	fish	fish	NN
9937	4093	9	,	,	,
9937	4093	10	containing	contain	VBG
9937	4093	11	little	little	JJ
9937	4093	12	fat	fat	NN
9937	4093	13	,	,	,
9937	4093	14	it	-PRON-	PRP
9937	4093	15	is	be	VBZ
9937	4093	16	usually	usually	RB
9937	4093	17	combined	combine	VBN
9937	4093	18	with	with	IN
9937	4093	19	some	some	DT
9937	4093	20	other	other	JJ
9937	4093	21	food	food	NN
9937	4093	22	to	to	TO
9937	4093	23	make	make	VB
9937	4093	24	it	-PRON-	PRP
9937	4093	25	more	more	RBR
9937	4093	26	appetizing	appetizing	JJ
9937	4093	27	.	.	.
9937	4094	1	In	in	IN
9937	4094	2	the	the	DT
9937	4094	3	case	case	NN
9937	4094	4	of	of	IN
9937	4094	5	creamed	creamed	JJ
9937	4094	6	codfish	codfish	NN
9937	4094	7	,	,	,
9937	4094	8	the	the	DT
9937	4094	9	cream	cream	NN
9937	4094	10	sauce	sauce	NN
9937	4094	11	supplies	supply	NNS
9937	4094	12	the	the	DT
9937	4094	13	food	food	NN
9937	4094	14	substances	substance	NNS
9937	4094	15	in	in	IN
9937	4094	16	which	which	WDT
9937	4094	17	the	the	DT
9937	4094	18	fish	fish	NN
9937	4094	19	is	be	VBZ
9937	4094	20	lacking	lack	VBG
9937	4094	21	and	and	CC
9937	4094	22	at	at	IN
9937	4094	23	the	the	DT
9937	4094	24	same	same	JJ
9937	4094	25	time	time	NN
9937	4094	26	provides	provide	VBZ
9937	4094	27	a	a	DT
9937	4094	28	very	very	RB
9937	4094	29	palatable	palatable	JJ
9937	4094	30	dish	dish	NN
9937	4094	31	.	.	.
9937	4095	1	When	when	WRB
9937	4095	2	codfish	codfish	NNP
9937	4095	3	is	be	VBZ
9937	4095	4	prepared	prepare	VBN
9937	4095	5	in	in	IN
9937	4095	6	this	this	DT
9937	4095	7	way	way	NN
9937	4095	8	,	,	,
9937	4095	9	boiled	boil	VBN
9937	4095	10	potatoes	potato	NNS
9937	4095	11	are	be	VBP
9937	4095	12	usually	usually	RB
9937	4095	13	served	serve	VBN
9937	4095	14	with	with	IN
9937	4095	15	it	-PRON-	PRP
9937	4095	16	.	.	.
9937	4096	1	To	to	TO
9937	4096	2	make	make	VB
9937	4096	3	creamed	creamed	JJ
9937	4096	4	codfish	codfish	NN
9937	4096	5	,	,	,
9937	4096	6	freshen	freshen	RB
9937	4096	7	the	the	DT
9937	4096	8	required	require	VBN
9937	4096	9	amount	amount	NN
9937	4096	10	of	of	IN
9937	4096	11	codfish	codfish	NN
9937	4096	12	by	by	IN
9937	4096	13	pouring	pour	VBG
9937	4096	14	lukewarm	lukewarm	JJ
9937	4096	15	water	water	NN
9937	4096	16	over	over	IN
9937	4096	17	it	-PRON-	PRP
9937	4096	18	.	.	.
9937	4097	1	Shred	shre	VBN
9937	4097	2	the	the	DT
9937	4097	3	fish	fish	NN
9937	4097	4	by	by	IN
9937	4097	5	breaking	break	VBG
9937	4097	6	it	-PRON-	PRP
9937	4097	7	into	into	IN
9937	4097	8	small	small	JJ
9937	4097	9	pieces	piece	NNS
9937	4097	10	with	with	IN
9937	4097	11	the	the	DT
9937	4097	12	fingers	finger	NNS
9937	4097	13	.	.	.
9937	4098	1	Pour	pour	VB
9937	4098	2	off	off	IN
9937	4098	3	the	the	DT
9937	4098	4	water	water	NN
9937	4098	5	,	,	,
9937	4098	6	add	add	VB
9937	4098	7	fresh	fresh	JJ
9937	4098	8	warm	warm	JJ
9937	4098	9	water	water	NN
9937	4098	10	,	,	,
9937	4098	11	and	and	CC
9937	4098	12	allow	allow	VB
9937	4098	13	the	the	DT
9937	4098	14	fish	fish	NN
9937	4098	15	to	to	TO
9937	4098	16	stand	stand	VB
9937	4098	17	until	until	IN
9937	4098	18	it	-PRON-	PRP
9937	4098	19	is	be	VBZ
9937	4098	20	not	not	RB
9937	4098	21	too	too	RB
9937	4098	22	salty	salty	JJ
9937	4098	23	.	.	.
9937	4099	1	When	when	WRB
9937	4099	2	it	-PRON-	PRP
9937	4099	3	is	be	VBZ
9937	4099	4	sufficiently	sufficiently	RB
9937	4099	5	freshened	freshen	VBN
9937	4099	6	,	,	,
9937	4099	7	drain	drain	VB
9937	4099	8	off	off	RP
9937	4099	9	all	all	PDT
9937	4099	10	the	the	DT
9937	4099	11	water	water	NN
9937	4099	12	.	.	.
9937	4100	1	Melt	melt	VB
9937	4100	2	a	a	DT
9937	4100	3	little	little	JJ
9937	4100	4	butter	butter	NN
9937	4100	5	in	in	IN
9937	4100	6	a	a	DT
9937	4100	7	frying	fry	VBG
9937	4100	8	pan	pan	NN
9937	4100	9	,	,	,
9937	4100	10	add	add	VB
9937	4100	11	the	the	DT
9937	4100	12	fish	fish	NN
9937	4100	13	,	,	,
9937	4100	14	and	and	CC
9937	4100	15	sauté	sauté	NN
9937	4100	16	until	until	IN
9937	4100	17	slightly	slightly	RB
9937	4100	18	browned	brown	VBN
9937	4100	19	.	.	.
9937	4101	1	Make	make	VB
9937	4101	2	a	a	DT
9937	4101	3	medium	medium	JJ
9937	4101	4	white	white	JJ
9937	4101	5	sauce	sauce	NN
9937	4101	6	and	and	CC
9937	4101	7	pour	pour	VB
9937	4101	8	it	-PRON-	PRP
9937	4101	9	over	over	IN
9937	4101	10	the	the	DT
9937	4101	11	codfish	codfish	NN
9937	4101	12	.	.	.
9937	4102	1	Serve	serve	VB
9937	4102	2	hot	hot	JJ
9937	4102	3	with	with	IN
9937	4102	4	boiled	boil	VBN
9937	4102	5	potatoes	potato	NNS
9937	4102	6	.	.	.
9937	4103	1	63	63	CD
9937	4103	2	.	.	.
9937	4104	1	CODFISH	CODFISH	NNP
9937	4104	2	BALLS.--Another	balls.--another	NN
9937	4104	3	excellent	excellent	JJ
9937	4104	4	way	way	NN
9937	4104	5	in	in	IN
9937	4104	6	which	which	WDT
9937	4104	7	to	to	TO
9937	4104	8	serve	serve	VB
9937	4104	9	codfish	codfish	NN
9937	4104	10	is	be	VBZ
9937	4104	11	to	to	TO
9937	4104	12	combine	combine	VB
9937	4104	13	it	-PRON-	PRP
9937	4104	14	with	with	IN
9937	4104	15	mashed	mashed	JJ
9937	4104	16	potatoes	potato	NNS
9937	4104	17	,	,	,
9937	4104	18	make	make	VB
9937	4104	19	these	these	DT
9937	4104	20	into	into	IN
9937	4104	21	balls	ball	NNS
9937	4104	22	,	,	,
9937	4104	23	and	and	CC
9937	4104	24	fry	fry	VB
9937	4104	25	them	-PRON-	PRP
9937	4104	26	in	in	IN
9937	4104	27	deep	deep	JJ
9937	4104	28	fat	fat	NN
9937	4104	29	.	.	.
9937	4105	1	These	these	DT
9937	4105	2	give	give	VBP
9937	4105	3	variety	variety	NN
9937	4105	4	to	to	IN
9937	4105	5	meals	meal	NNS
9937	4105	6	and	and	CC
9937	4105	7	also	also	RB
9937	4105	8	afford	afford	VB
9937	4105	9	an	an	DT
9937	4105	10	opportunity	opportunity	NN
9937	4105	11	to	to	TO
9937	4105	12	serve	serve	VB
9937	4105	13	a	a	DT
9937	4105	14	nutritious	nutritious	JJ
9937	4105	15	food	food	NN
9937	4105	16	.	.	.
9937	4106	1	Freshen	freshen	RB
9937	4106	2	the	the	DT
9937	4106	3	codfish	codfish	NN
9937	4106	4	as	as	IN
9937	4106	5	explained	explain	VBN
9937	4106	6	in	in	IN
9937	4106	7	Art	art	NN
9937	4106	8	.	.	.
9937	4107	1	61	61	CD
9937	4107	2	,	,	,
9937	4107	3	and	and	CC
9937	4107	4	then	then	RB
9937	4107	5	mince	mince	VB
9937	4107	6	it	-PRON-	PRP
9937	4107	7	very	very	RB
9937	4107	8	fine	fine	JJ
9937	4107	9	.	.	.
9937	4108	1	Add	add	VB
9937	4108	2	an	an	DT
9937	4108	3	equal	equal	JJ
9937	4108	4	amount	amount	NN
9937	4108	5	of	of	IN
9937	4108	6	freshly	freshly	RB
9937	4108	7	cooked	cook	VBN
9937	4108	8	hot	hot	JJ
9937	4108	9	potato	potato	NN
9937	4108	10	that	that	WDT
9937	4108	11	has	have	VBZ
9937	4108	12	been	be	VBN
9937	4108	13	put	put	VBN
9937	4108	14	through	through	IN
9937	4108	15	a	a	DT
9937	4108	16	potato	potato	NN
9937	4108	17	ricer	ricer	NN
9937	4108	18	or	or	CC
9937	4108	19	mashed	mash	VBD
9937	4108	20	fine	fine	RB
9937	4108	21	.	.	.
9937	4109	1	Mix	mix	VB
9937	4109	2	thoroughly	thoroughly	RB
9937	4109	3	and	and	CC
9937	4109	4	,	,	,
9937	4109	5	if	if	IN
9937	4109	6	necessary	necessary	JJ
9937	4109	7	,	,	,
9937	4109	8	season	season	NN
9937	4109	9	with	with	IN
9937	4109	10	salt	salt	NN
9937	4109	11	and	and	CC
9937	4109	12	pepper	pepper	NN
9937	4109	13	.	.	.
9937	4110	1	Shape	shape	VB
9937	4110	2	into	into	IN
9937	4110	3	balls	ball	NNS
9937	4110	4	and	and	CC
9937	4110	5	fry	fry	NN
9937	4110	6	in	in	IN
9937	4110	7	deep	deep	JJ
9937	4110	8	fat	fat	NN
9937	4110	9	.	.	.
9937	4111	1	Drain	drain	VB
9937	4111	2	well	well	RB
9937	4111	3	and	and	CC
9937	4111	4	serve	serve	VB
9937	4111	5	hot	hot	JJ
9937	4111	6	.	.	.
9937	4112	1	64	64	CD
9937	4112	2	.	.	.
9937	4113	1	SAUTÉD	SAUTÉD	NNP
9937	4113	2	SALT	SALT	NNPS
9937	4113	3	MACKEREL.--When	MACKEREL.--When	NNS
9937	4113	4	an	an	DT
9937	4113	5	extremely	extremely	RB
9937	4113	6	tasty	tasty	JJ
9937	4113	7	dish	dish	NN
9937	4113	8	that	that	WDT
9937	4113	9	will	will	MD
9937	4113	10	afford	afford	VB
9937	4113	11	a	a	DT
9937	4113	12	change	change	NN
9937	4113	13	from	from	IN
9937	4113	14	the	the	DT
9937	4113	15	usual	usual	JJ
9937	4113	16	daily	daily	JJ
9937	4113	17	routine	routine	NN
9937	4113	18	of	of	IN
9937	4113	19	meals	meal	NNS
9937	4113	20	is	be	VBZ
9937	4113	21	desired	desire	VBN
9937	4113	22	,	,	,
9937	4113	23	sautéd	sautéd	NN
9937	4113	24	salt	salt	NN
9937	4113	25	mackerel	mackerel	NN
9937	4113	26	will	will	MD
9937	4113	27	be	be	VB
9937	4113	28	found	find	VBN
9937	4113	29	very	very	RB
9937	4113	30	satisfactory	satisfactory	JJ
9937	4113	31	.	.	.
9937	4114	1	Freshen	Freshen	NNP
9937	4114	2	salt	salt	NN
9937	4114	3	mackerel	mackerel	NN
9937	4114	4	that	that	WDT
9937	4114	5	is	be	VBZ
9937	4114	6	to	to	TO
9937	4114	7	be	be	VB
9937	4114	8	sautéd	sautéd	NN
9937	4114	9	by	by	IN
9937	4114	10	putting	put	VBG
9937	4114	11	it	-PRON-	PRP
9937	4114	12	into	into	IN
9937	4114	13	a	a	DT
9937	4114	14	saucepan	saucepan	NN
9937	4114	15	and	and	CC
9937	4114	16	covering	cover	VBG
9937	4114	17	it	-PRON-	PRP
9937	4114	18	with	with	IN
9937	4114	19	cold	cold	JJ
9937	4114	20	water	water	NN
9937	4114	21	.	.	.
9937	4115	1	Place	place	VB
9937	4115	2	this	this	DT
9937	4115	3	over	over	IN
9937	4115	4	the	the	DT
9937	4115	5	fire	fire	NN
9937	4115	6	,	,	,
9937	4115	7	and	and	CC
9937	4115	8	allow	allow	VB
9937	4115	9	the	the	DT
9937	4115	10	water	water	NN
9937	4115	11	to	to	TO
9937	4115	12	heat	heat	VB
9937	4115	13	to	to	IN
9937	4115	14	almost	almost	RB
9937	4115	15	the	the	DT
9937	4115	16	boiling	boiling	NN
9937	4115	17	point	point	NN
9937	4115	18	.	.	.
9937	4116	1	Pour	pour	VB
9937	4116	2	off	off	IN
9937	4116	3	the	the	DT
9937	4116	4	water	water	NN
9937	4116	5	,	,	,
9937	4116	6	and	and	CC
9937	4116	7	sauté	sauté	VB
9937	4116	8	the	the	DT
9937	4116	9	fish	fish	NN
9937	4116	10	in	in	IN
9937	4116	11	butter	butter	NN
9937	4116	12	or	or	CC
9937	4116	13	other	other	JJ
9937	4116	14	fat	fat	NN
9937	4116	15	until	until	IN
9937	4116	16	nicely	nicely	RB
9937	4116	17	browned	brown	VBN
9937	4116	18	.	.	.
9937	4117	1	If	if	IN
9937	4117	2	desired	desire	VBN
9937	4117	3	,	,	,
9937	4117	4	pour	pour	VBP
9937	4117	5	a	a	DT
9937	4117	6	small	small	JJ
9937	4117	7	amount	amount	NN
9937	4117	8	of	of	IN
9937	4117	9	thin	thin	JJ
9937	4117	10	cream	cream	NN
9937	4117	11	over	over	IN
9937	4117	12	the	the	DT
9937	4117	13	mackerel	mackerel	NN
9937	4117	14	just	just	RB
9937	4117	15	before	before	IN
9937	4117	16	removing	remove	VBG
9937	4117	17	it	-PRON-	PRP
9937	4117	18	from	from	IN
9937	4117	19	the	the	DT
9937	4117	20	pan	pan	NN
9937	4117	21	,	,	,
9937	4117	22	allow	allow	VB
9937	4117	23	this	this	DT
9937	4117	24	to	to	TO
9937	4117	25	heat	heat	VB
9937	4117	26	,	,	,
9937	4117	27	and	and	CC
9937	4117	28	serve	serve	VB
9937	4117	29	it	-PRON-	PRP
9937	4117	30	as	as	IN
9937	4117	31	a	a	DT
9937	4117	32	sauce	sauce	NN
9937	4117	33	with	with	IN
9937	4117	34	the	the	DT
9937	4117	35	mackerel	mackerel	NN
9937	4117	36	.	.	.
9937	4118	1	65	65	CD
9937	4118	2	.	.	.
9937	4119	1	BAKED	BAKED	NNP
9937	4119	2	FINNAN	FINNAN	NNP
9937	4119	3	HADDIE.--When	HADDIE.--When	NNP
9937	4119	4	haddock	haddock	NN
9937	4119	5	is	be	VBZ
9937	4119	6	cured	cure	VBN
9937	4119	7	by	by	IN
9937	4119	8	smoking	smoking	NN
9937	4119	9	,	,	,
9937	4119	10	it	-PRON-	PRP
9937	4119	11	is	be	VBZ
9937	4119	12	known	know	VBN
9937	4119	13	as	as	IN
9937	4119	14	_	_	NNP
9937	4119	15	finnan	finnan	NNP
9937	4119	16	haddie	haddie	NNP
9937	4119	17	_	_	NNP
9937	4119	18	.	.	.
9937	4120	1	As	as	IN
9937	4120	2	fish	fish	NN
9937	4120	3	of	of	IN
9937	4120	4	this	this	DT
9937	4120	5	kind	kind	NN
9937	4120	6	has	have	VBZ
9937	4120	7	considerable	considerable	JJ
9937	4120	8	thick	thick	JJ
9937	4120	9	flesh	flesh	NN
9937	4120	10	,	,	,
9937	4120	11	it	-PRON-	PRP
9937	4120	12	is	be	VBZ
9937	4120	13	very	very	RB
9937	4120	14	good	good	JJ
9937	4120	15	for	for	IN
9937	4120	16	baking	baking	NN
9937	4120	17	.	.	.
9937	4121	1	Other	other	JJ
9937	4121	2	methods	method	NNS
9937	4121	3	of	of	IN
9937	4121	4	cookery	cookery	NN
9937	4121	5	may	may	MD
9937	4121	6	,	,	,
9937	4121	7	of	of	IN
9937	4121	8	course	course	NN
9937	4121	9	,	,	,
9937	4121	10	be	be	VB
9937	4121	11	applied	apply	VBN
9937	4121	12	to	to	IN
9937	4121	13	it	-PRON-	PRP
9937	4121	14	,	,	,
9937	4121	15	but	but	CC
9937	4121	16	none	none	NN
9937	4121	17	is	be	VBZ
9937	4121	18	more	more	RBR
9937	4121	19	satisfactory	satisfactory	JJ
9937	4121	20	than	than	IN
9937	4121	21	baking	baking	NN
9937	4121	22	.	.	.
9937	4122	1	To	to	TO
9937	4122	2	bake	bake	VB
9937	4122	3	a	a	DT
9937	4122	4	finnan	finnan	NNP
9937	4122	5	haddie	haddie	NN
9937	4122	6	,	,	,
9937	4122	7	wash	wash	VB
9937	4122	8	it	-PRON-	PRP
9937	4122	9	in	in	IN
9937	4122	10	warm	warm	JJ
9937	4122	11	water	water	NN
9937	4122	12	and	and	CC
9937	4122	13	put	put	VBD
9937	4122	14	it	-PRON-	PRP
9937	4122	15	to	to	TO
9937	4122	16	soak	soak	VB
9937	4122	17	in	in	IN
9937	4122	18	fresh	fresh	JJ
9937	4122	19	warm	warm	JJ
9937	4122	20	water	water	NN
9937	4122	21	.	.	.
9937	4123	1	After	after	IN
9937	4123	2	it	-PRON-	PRP
9937	4123	3	has	have	VBZ
9937	4123	4	soaked	soak	VBN
9937	4123	5	for	for	IN
9937	4123	6	1/2	1/2	CD
9937	4123	7	hour	hour	NN
9937	4123	8	,	,	,
9937	4123	9	allow	allow	VB
9937	4123	10	it	-PRON-	PRP
9937	4123	11	to	to	TO
9937	4123	12	come	come	VB
9937	4123	13	gradually	gradually	RB
9937	4123	14	to	to	IN
9937	4123	15	nearly	nearly	RB
9937	4123	16	the	the	DT
9937	4123	17	boiling	boiling	NN
9937	4123	18	point	point	NN
9937	4123	19	and	and	CC
9937	4123	20	then	then	RB
9937	4123	21	pour	pour	VB
9937	4123	22	off	off	RP
9937	4123	23	the	the	DT
9937	4123	24	water	water	NN
9937	4123	25	.	.	.
9937	4124	1	Place	place	VB
9937	4124	2	the	the	DT
9937	4124	3	fish	fish	NN
9937	4124	4	in	in	IN
9937	4124	5	a	a	DT
9937	4124	6	baking	baking	NN
9937	4124	7	pan	pan	NN
9937	4124	8	,	,	,
9937	4124	9	add	add	VB
9937	4124	10	a	a	DT
9937	4124	11	piece	piece	NN
9937	4124	12	of	of	IN
9937	4124	13	butter	butter	NN
9937	4124	14	,	,	,
9937	4124	15	sprinkle	sprinkle	VB
9937	4124	16	with	with	IN
9937	4124	17	pepper	pepper	NN
9937	4124	18	,	,	,
9937	4124	19	and	and	CC
9937	4124	20	pour	pour	VB
9937	4124	21	a	a	DT
9937	4124	22	little	little	JJ
9937	4124	23	water	water	NN
9937	4124	24	over	over	IN
9937	4124	25	it	-PRON-	PRP
9937	4124	26	.	.	.
9937	4125	1	Bake	bake	VB
9937	4125	2	in	in	IN
9937	4125	3	a	a	DT
9937	4125	4	hot	hot	JJ
9937	4125	5	oven	oven	NN
9937	4125	6	until	until	IN
9937	4125	7	it	-PRON-	PRP
9937	4125	8	is	be	VBZ
9937	4125	9	nicely	nicely	RB
9937	4125	10	browned	brown	VBN
9937	4125	11	.	.	.
9937	4126	1	Serve	serve	VB
9937	4126	2	hot	hot	JJ
9937	4126	3	.	.	.
9937	4127	1	66	66	CD
9937	4127	2	.	.	.
9937	4128	1	CREAMED	CREAMED	NNP
9937	4128	2	FINNAN	FINNAN	NNP
9937	4128	3	HADDIE.--The	haddie.--the	NN
9937	4128	4	flavor	flavor	NN
9937	4128	5	of	of	IN
9937	4128	6	finnan	finnan	NNP
9937	4128	7	haddie	haddie	NNP
9937	4128	8	is	be	VBZ
9937	4128	9	such	such	JJ
9937	4128	10	that	that	IN
9937	4128	11	this	this	DT
9937	4128	12	fish	fish	NN
9937	4128	13	becomes	become	VBZ
9937	4128	14	very	very	RB
9937	4128	15	appetizing	appetizing	JJ
9937	4128	16	when	when	WRB
9937	4128	17	prepared	prepare	VBN
9937	4128	18	with	with	IN
9937	4128	19	a	a	DT
9937	4128	20	cream	cream	NN
9937	4128	21	sauce	sauce	NN
9937	4128	22	.	.	.
9937	4129	1	If	if	IN
9937	4129	2	,	,	,
9937	4129	3	after	after	IN
9937	4129	4	combining	combine	VBG
9937	4129	5	the	the	DT
9937	4129	6	sauce	sauce	NN
9937	4129	7	with	with	IN
9937	4129	8	the	the	DT
9937	4129	9	fish	fish	NN
9937	4129	10	,	,	,
9937	4129	11	the	the	DT
9937	4129	12	fish	fish	NN
9937	4129	13	is	be	VBZ
9937	4129	14	baked	bake	VBN
9937	4129	15	in	in	IN
9937	4129	16	the	the	DT
9937	4129	17	oven	oven	NN
9937	4129	18	,	,	,
9937	4129	19	an	an	DT
9937	4129	20	especially	especially	RB
9937	4129	21	palatable	palatable	JJ
9937	4129	22	dish	dish	NN
9937	4129	23	is	be	VBZ
9937	4129	24	the	the	DT
9937	4129	25	result	result	NN
9937	4129	26	.	.	.
9937	4130	1	To	to	TO
9937	4130	2	prepare	prepare	VB
9937	4130	3	creamed	creamed	JJ
9937	4130	4	finnan	finnan	NNP
9937	4130	5	haddie	haddie	NNP
9937	4130	6	,	,	,
9937	4130	7	freshen	freshen	RB
9937	4130	8	the	the	DT
9937	4130	9	fish	fish	NN
9937	4130	10	and	and	CC
9937	4130	11	shred	shre	VBD
9937	4130	12	it	-PRON-	PRP
9937	4130	13	into	into	IN
9937	4130	14	small	small	JJ
9937	4130	15	pieces	piece	NNS
9937	4130	16	.	.	.
9937	4131	1	Then	then	RB
9937	4131	2	measure	measure	VB
9937	4131	3	the	the	DT
9937	4131	4	fish	fish	NN
9937	4131	5	,	,	,
9937	4131	6	put	put	VBD
9937	4131	7	it	-PRON-	PRP
9937	4131	8	into	into	IN
9937	4131	9	a	a	DT
9937	4131	10	baking	baking	NN
9937	4131	11	dish	dish	NN
9937	4131	12	,	,	,
9937	4131	13	and	and	CC
9937	4131	14	pour	pour	VB
9937	4131	15	an	an	DT
9937	4131	16	equal	equal	JJ
9937	4131	17	amount	amount	NN
9937	4131	18	of	of	IN
9937	4131	19	white	white	JJ
9937	4131	20	sauce	sauce	NN
9937	4131	21	over	over	IN
9937	4131	22	it	-PRON-	PRP
9937	4131	23	.	.	.
9937	4132	1	Sprinkle	sprinkle	VB
9937	4132	2	generously	generously	RB
9937	4132	3	with	with	IN
9937	4132	4	crumbs	crumb	NNS
9937	4132	5	and	and	CC
9937	4132	6	bake	bake	VB
9937	4132	7	in	in	RP
9937	4132	8	a	a	DT
9937	4132	9	hot	hot	JJ
9937	4132	10	oven	oven	NN
9937	4132	11	until	until	IN
9937	4132	12	the	the	DT
9937	4132	13	crumbs	crumb	NNS
9937	4132	14	are	be	VBP
9937	4132	15	browned	brown	VBN
9937	4132	16	.	.	.
9937	4133	1	Serve	serve	VB
9937	4133	2	hot	hot	JJ
9937	4133	3	.	.	.
9937	4134	1	67	67	CD
9937	4134	2	.	.	.
9937	4135	1	BOILED	BOILED	NNP
9937	4135	2	SALMON.--When	SALMON.--When	NNP
9937	4135	3	smoked	smoke	VBN
9937	4135	4	salmon	salmon	NN
9937	4135	5	can	can	MD
9937	4135	6	be	be	VB
9937	4135	7	secured	secure	VBN
9937	4135	8	,	,	,
9937	4135	9	it	-PRON-	PRP
9937	4135	10	makes	make	VBZ
9937	4135	11	a	a	DT
9937	4135	12	splendid	splendid	JJ
9937	4135	13	fish	fish	NN
9937	4135	14	for	for	IN
9937	4135	15	boiling	boil	VBG
9937	4135	16	.	.	.
9937	4136	1	If	if	IN
9937	4136	2	it	-PRON-	PRP
9937	4136	3	is	be	VBZ
9937	4136	4	cooked	cook	VBN
9937	4136	5	until	until	IN
9937	4136	6	tender	tender	NN
9937	4136	7	and	and	CC
9937	4136	8	then	then	RB
9937	4136	9	served	serve	VBD
9937	4136	10	with	with	IN
9937	4136	11	a	a	DT
9937	4136	12	well	well	RB
9937	4136	13	-	-	HYPH
9937	4136	14	seasoned	season	VBN
9937	4136	15	sauce	sauce	NN
9937	4136	16	,	,	,
9937	4136	17	it	-PRON-	PRP
9937	4136	18	will	will	MD
9937	4136	19	find	find	VB
9937	4136	20	favor	favor	NN
9937	4136	21	with	with	IN
9937	4136	22	most	most	JJS
9937	4136	23	persons	person	NNS
9937	4136	24	.	.	.
9937	4137	1	Freshen	Freshen	NNP
9937	4137	2	smoked	smoke	VBD
9937	4137	3	salmon	salmon	NN
9937	4137	4	in	in	IN
9937	4137	5	warm	warm	JJ
9937	4137	6	water	water	NN
9937	4137	7	as	as	RB
9937	4137	8	much	much	RB
9937	4137	9	as	as	IN
9937	4137	10	seems	seem	VBZ
9937	4137	11	necessary	necessary	JJ
9937	4137	12	,	,	,
9937	4137	13	remembering	remember	VBG
9937	4137	14	that	that	IN
9937	4137	15	the	the	DT
9937	4137	16	cooking	cooking	NN
9937	4137	17	to	to	TO
9937	4137	18	which	which	WDT
9937	4137	19	it	-PRON-	PRP
9937	4137	20	will	will	MD
9937	4137	21	be	be	VB
9937	4137	22	subjected	subject	VBN
9937	4137	23	will	will	MD
9937	4137	24	remove	remove	VB
9937	4137	25	a	a	DT
9937	4137	26	large	large	JJ
9937	4137	27	amount	amount	NN
9937	4137	28	of	of	IN
9937	4137	29	the	the	DT
9937	4137	30	superfluous	superfluous	JJ
9937	4137	31	salt	salt	NN
9937	4137	32	.	.	.
9937	4138	1	Cover	cover	VB
9937	4138	2	the	the	DT
9937	4138	3	salmon	salmon	NN
9937	4138	4	with	with	IN
9937	4138	5	hot	hot	JJ
9937	4138	6	water	water	NN
9937	4138	7	,	,	,
9937	4138	8	and	and	CC
9937	4138	9	simmer	simmer	NN
9937	4138	10	slowly	slowly	RB
9937	4138	11	until	until	IN
9937	4138	12	it	-PRON-	PRP
9937	4138	13	becomes	become	VBZ
9937	4138	14	tender	tender	JJ
9937	4138	15	.	.	.
9937	4139	1	Remove	remove	VB
9937	4139	2	from	from	IN
9937	4139	3	the	the	DT
9937	4139	4	water	water	NN
9937	4139	5	,	,	,
9937	4139	6	pour	pour	VB
9937	4139	7	a	a	DT
9937	4139	8	little	little	JJ
9937	4139	9	melted	melted	JJ
9937	4139	10	butter	butter	NN
9937	4139	11	over	over	IN
9937	4139	12	it	-PRON-	PRP
9937	4139	13	,	,	,
9937	4139	14	and	and	CC
9937	4139	15	serve	serve	VB
9937	4139	16	with	with	IN
9937	4139	17	any	any	DT
9937	4139	18	desired	desire	VBN
9937	4139	19	sauce	sauce	NN
9937	4139	20	.	.	.
9937	4140	1	RECIPES	recipes	RB
9937	4140	2	FOR	for	IN
9937	4140	3	CANNED	CANNED	NNP
9937	4140	4	FISH	FISH	NNP
9937	4140	5	68	68	CD
9937	4140	6	.	.	.
9937	4141	1	CANNED	canned	NN
9937	4141	2	FISH	FISH	NNS
9937	4141	3	IN	in	IN
9937	4141	4	THE	the	DT
9937	4141	5	DIET.--As	diet.--as	NN
9937	4141	6	a	a	DT
9937	4141	7	rule	rule	NN
9937	4141	8	,	,	,
9937	4141	9	canned	canned	JJ
9937	4141	10	fish	fish	NN
9937	4141	11	is	be	VBZ
9937	4141	12	a	a	DT
9937	4141	13	comparatively	comparatively	RB
9937	4141	14	cheap	cheap	JJ
9937	4141	15	food	food	NN
9937	4141	16	and	and	CC
9937	4141	17	there	there	EX
9937	4141	18	is	be	VBZ
9937	4141	19	no	no	DT
9937	4141	20	reason	reason	NN
9937	4141	21	why	why	WRB
9937	4141	22	the	the	DT
9937	4141	23	economical	economical	JJ
9937	4141	24	housewife	housewife	NN
9937	4141	25	should	should	MD
9937	4141	26	not	not	RB
9937	4141	27	make	make	VB
9937	4141	28	frequent	frequent	JJ
9937	4141	29	use	use	NN
9937	4141	30	of	of	IN
9937	4141	31	the	the	DT
9937	4141	32	various	various	JJ
9937	4141	33	kinds	kind	NNS
9937	4141	34	.	.	.
9937	4142	1	It	-PRON-	PRP
9937	4142	2	should	should	MD
9937	4142	3	be	be	VB
9937	4142	4	bought	buy	VBN
9937	4142	5	,	,	,
9937	4142	6	however	however	RB
9937	4142	7	,	,	,
9937	4142	8	from	from	IN
9937	4142	9	a	a	DT
9937	4142	10	reputable	reputable	JJ
9937	4142	11	firm	firm	NN
9937	4142	12	,	,	,
9937	4142	13	in	in	IN
9937	4142	14	order	order	NN
9937	4142	15	that	that	IN
9937	4142	16	the	the	DT
9937	4142	17	greatest	great	JJS
9937	4142	18	value	value	NN
9937	4142	19	may	may	MD
9937	4142	20	be	be	VB
9937	4142	21	obtained	obtain	VBN
9937	4142	22	for	for	IN
9937	4142	23	the	the	DT
9937	4142	24	money	money	NN
9937	4142	25	spent	spend	VBN
9937	4142	26	.	.	.
9937	4143	1	In	in	IN
9937	4143	2	addition	addition	NN
9937	4143	3	,	,	,
9937	4143	4	it	-PRON-	PRP
9937	4143	5	should	should	MD
9937	4143	6	be	be	VB
9937	4143	7	used	use	VBN
9937	4143	8	as	as	RB
9937	4143	9	soon	soon	RB
9937	4143	10	as	as	IN
9937	4143	11	possible	possible	JJ
9937	4143	12	after	after	IN
9937	4143	13	the	the	DT
9937	4143	14	can	can	MD
9937	4143	15	has	have	VBZ
9937	4143	16	been	be	VBN
9937	4143	17	opened	open	VBN
9937	4143	18	;	;	:
9937	4143	19	if	if	IN
9937	4143	20	all	all	DT
9937	4143	21	of	of	IN
9937	4143	22	it	-PRON-	PRP
9937	4143	23	can	can	MD
9937	4143	24	not	not	RB
9937	4143	25	be	be	VB
9937	4143	26	utilized	utilize	VBN
9937	4143	27	at	at	IN
9937	4143	28	one	one	CD
9937	4143	29	time	time	NN
9937	4143	30	,	,	,
9937	4143	31	it	-PRON-	PRP
9937	4143	32	should	should	MD
9937	4143	33	be	be	VB
9937	4143	34	placed	place	VBN
9937	4143	35	in	in	IN
9937	4143	36	a	a	DT
9937	4143	37	covered	cover	VBN
9937	4143	38	receptacle	receptacle	NN
9937	4143	39	--	--	:
9937	4143	40	not	not	RB
9937	4143	41	a	a	DT
9937	4143	42	metal	metal	NN
9937	4143	43	one	one	CD
9937	4143	44	--	--	:
9937	4143	45	and	and	CC
9937	4143	46	kept	keep	VBD
9937	4143	47	cold	cold	JJ
9937	4143	48	to	to	TO
9937	4143	49	prevent	prevent	VB
9937	4143	50	it	-PRON-	PRP
9937	4143	51	from	from	IN
9937	4143	52	spoiling	spoil	VBG
9937	4143	53	.	.	.
9937	4144	1	Often	often	RB
9937	4144	2	canned	can	VBN
9937	4144	3	fish	fish	NN
9937	4144	4	can	can	MD
9937	4144	5	be	be	VB
9937	4144	6	served	serve	VBN
9937	4144	7	without	without	IN
9937	4144	8	any	any	DT
9937	4144	9	further	further	JJ
9937	4144	10	preparation	preparation	NN
9937	4144	11	than	than	IN
9937	4144	12	removing	remove	VBG
9937	4144	13	it	-PRON-	PRP
9937	4144	14	from	from	IN
9937	4144	15	the	the	DT
9937	4144	16	can	can	NN
9937	4144	17	.	.	.
9937	4145	1	However	however	RB
9937	4145	2	,	,	,
9937	4145	3	as	as	IN
9937	4145	4	some	some	DT
9937	4145	5	varieties	variety	NNS
9937	4145	6	,	,	,
9937	4145	7	particularly	particularly	RB
9937	4145	8	salmon	salmon	NN
9937	4145	9	and	and	CC
9937	4145	10	tuna	tuna	NN
9937	4145	11	fish	fish	NN
9937	4145	12	,	,	,
9937	4145	13	are	be	VBP
9937	4145	14	much	much	RB
9937	4145	15	used	use	VBN
9937	4145	16	in	in	IN
9937	4145	17	the	the	DT
9937	4145	18	preparation	preparation	NN
9937	4145	19	of	of	IN
9937	4145	20	both	both	CC
9937	4145	21	cold	cold	JJ
9937	4145	22	and	and	CC
9937	4145	23	cooked	cooked	JJ
9937	4145	24	dishes	dish	NNS
9937	4145	25	,	,	,
9937	4145	26	several	several	JJ
9937	4145	27	recipes	recipe	NNS
9937	4145	28	are	be	VBP
9937	4145	29	here	here	RB
9937	4145	30	given	give	VBN
9937	4145	31	for	for	IN
9937	4145	32	these	these	DT
9937	4145	33	varieties	variety	NNS
9937	4145	34	.	.	.
9937	4146	1	69	69	CD
9937	4146	2	.	.	.
9937	4147	1	CREAMED	CREAMED	NNS
9937	4147	2	TUNA	tuna	VBP
9937	4147	3	FISH.--Combining	fish.--combining	NN
9937	4147	4	tuna	tuna	NN
9937	4147	5	fish	fish	NN
9937	4147	6	with	with	IN
9937	4147	7	a	a	DT
9937	4147	8	cream	cream	NN
9937	4147	9	sauce	sauce	NN
9937	4147	10	and	and	CC
9937	4147	11	serving	serve	VBG
9937	4147	12	it	-PRON-	PRP
9937	4147	13	over	over	IN
9937	4147	14	toast	toast	NN
9937	4147	15	makes	make	VBZ
9937	4147	16	a	a	DT
9937	4147	17	dish	dish	NN
9937	4147	18	that	that	WDT
9937	4147	19	is	be	VBZ
9937	4147	20	both	both	CC
9937	4147	21	delicate	delicate	JJ
9937	4147	22	and	and	CC
9937	4147	23	palatable	palatable	JJ
9937	4147	24	--	--	:
9937	4147	25	one	one	NN
9937	4147	26	that	that	WDT
9937	4147	27	will	will	MD
9937	4147	28	prove	prove	VB
9937	4147	29	very	very	RB
9937	4147	30	satisfactory	satisfactory	JJ
9937	4147	31	when	when	WRB
9937	4147	32	something	something	NN
9937	4147	33	to	to	TO
9937	4147	34	take	take	VB
9937	4147	35	the	the	DT
9937	4147	36	place	place	NN
9937	4147	37	of	of	IN
9937	4147	38	meat	meat	NN
9937	4147	39	in	in	IN
9937	4147	40	a	a	DT
9937	4147	41	light	light	JJ
9937	4147	42	meal	meal	NN
9937	4147	43	is	be	VBZ
9937	4147	44	desired	desire	VBN
9937	4147	45	.	.	.
9937	4148	1	CREAMED	CREAMED	NNS
9937	4148	2	TUNA	tuna	VBP
9937	4148	3	FISH	FISH	NNS
9937	4148	4	(	(	-LRB-
9937	4148	5	Sufficient	sufficient	JJ
9937	4148	6	to	to	TO
9937	4148	7	Serve	serve	VB
9937	4148	8	Six	six	CD
9937	4148	9	)	)	-RRB-
9937	4148	10	3	3	CD
9937	4148	11	Tb	Tb	NNP
9937	4148	12	.	.	.
9937	4149	1	butter	butter	NN
9937	4149	2	3	3	CD
9937	4149	3	Tb	Tb	NNP
9937	4149	4	.	.	.
9937	4150	1	flour	flour	NN
9937	4150	2	1/2	1/2	CD
9937	4150	3	tsp	tsp	NN
9937	4150	4	.	.	.
9937	4151	1	salt	salt	NN
9937	4151	2	1/8	1/8	CD
9937	4151	3	tsp	tsp	NN
9937	4151	4	.	.	.
9937	4152	1	pepper	pepper	NN
9937	4152	2	1/8	1/8	CD
9937	4152	3	tsp	tsp	NN
9937	4152	4	.	.	.
9937	4153	1	paprika	paprika	NNP
9937	4153	2	1	1	CD
9937	4153	3	-	-	SYM
9937	4153	4	1/2	1/2	CD
9937	4153	5	c.	c.	NN
9937	4153	6	hot	hot	JJ
9937	4153	7	milk	milk	NN
9937	4153	8	1	1	CD
9937	4153	9	-	-	SYM
9937	4153	10	1/2	1/2	CD
9937	4153	11	c.	c.	NN
9937	4153	12	tuna	tuna	NN
9937	4153	13	fish	fish	NN
9937	4153	14	1	1	CD
9937	4153	15	egg	egg	NN
9937	4153	16	Melt	Melt	NNP
9937	4153	17	the	the	DT
9937	4153	18	butter	butter	NN
9937	4153	19	in	in	IN
9937	4153	20	a	a	DT
9937	4153	21	saucepan	saucepan	NN
9937	4153	22	and	and	CC
9937	4153	23	add	add	VB
9937	4153	24	the	the	DT
9937	4153	25	flour	flour	NN
9937	4153	26	,	,	,
9937	4153	27	salt	salt	NN
9937	4153	28	,	,	,
9937	4153	29	pepper	pepper	NN
9937	4153	30	,	,	,
9937	4153	31	and	and	CC
9937	4153	32	paprika	paprika	NNP
9937	4153	33	.	.	.
9937	4154	1	Stir	stir	VB
9937	4154	2	well	well	RB
9937	4154	3	,	,	,
9937	4154	4	pour	pour	VBP
9937	4154	5	in	in	IN
9937	4154	6	the	the	DT
9937	4154	7	milk	milk	NN
9937	4154	8	,	,	,
9937	4154	9	and	and	CC
9937	4154	10	when	when	WRB
9937	4154	11	this	this	DT
9937	4154	12	has	have	VBZ
9937	4154	13	thickened	thicken	VBN
9937	4154	14	add	add	VB
9937	4154	15	the	the	DT
9937	4154	16	tuna	tuna	NN
9937	4154	17	fish	fish	NN
9937	4154	18	.	.	.
9937	4155	1	Allow	allow	VB
9937	4155	2	this	this	DT
9937	4155	3	to	to	TO
9937	4155	4	heat	heat	VB
9937	4155	5	thoroughly	thoroughly	RB
9937	4155	6	in	in	IN
9937	4155	7	the	the	DT
9937	4155	8	sauce	sauce	NN
9937	4155	9	.	.	.
9937	4156	1	Just	just	RB
9937	4156	2	before	before	IN
9937	4156	3	serving	serve	VBG
9937	4156	4	,	,	,
9937	4156	5	add	add	VB
9937	4156	6	the	the	DT
9937	4156	7	slightly	slightly	RB
9937	4156	8	beaten	beat	VBN
9937	4156	9	egg	egg	NN
9937	4156	10	and	and	CC
9937	4156	11	cook	cook	NN
9937	4156	12	until	until	IN
9937	4156	13	this	this	DT
9937	4156	14	has	have	VBZ
9937	4156	15	thickened	thicken	VBN
9937	4156	16	.	.	.
9937	4157	1	Pour	pour	VB
9937	4157	2	over	over	IN
9937	4157	3	toast	toast	NN
9937	4157	4	and	and	CC
9937	4157	5	serve	serve	VB
9937	4157	6	.	.	.
9937	4158	1	70	70	CD
9937	4158	2	.	.	.
9937	4159	1	SALMON	SALMON	NNP
9937	4159	2	MOLD.--A	mold.--a	CD
9937	4159	3	change	change	VBP
9937	4159	4	from	from	IN
9937	4159	5	the	the	DT
9937	4159	6	usual	usual	JJ
9937	4159	7	way	way	NN
9937	4159	8	of	of	IN
9937	4159	9	serving	serve	VBG
9937	4159	10	salmon	salmon	NN
9937	4159	11	can	can	MD
9937	4159	12	be	be	VB
9937	4159	13	had	have	VBN
9937	4159	14	by	by	IN
9937	4159	15	making	make	VBG
9937	4159	16	a	a	DT
9937	4159	17	salmon	salmon	NN
9937	4159	18	mold	mold	NN
9937	4159	19	such	such	JJ
9937	4159	20	as	as	IN
9937	4159	21	is	be	VBZ
9937	4159	22	illustrated	illustrate	VBN
9937	4159	23	in	in	IN
9937	4159	24	Fig	Fig	NNP
9937	4159	25	.	.	.
9937	4160	1	24	24	CD
9937	4160	2	.	.	.
9937	4161	1	Besides	besides	IN
9937	4161	2	being	be	VBG
9937	4161	3	a	a	DT
9937	4161	4	delicious	delicious	JJ
9937	4161	5	dish	dish	NN
9937	4161	6	and	and	CC
9937	4161	7	providing	provide	VBG
9937	4161	8	variety	variety	NN
9937	4161	9	in	in	IN
9937	4161	10	the	the	DT
9937	4161	11	diet	diet	NN
9937	4161	12	,	,	,
9937	4161	13	salmon	salmon	NN
9937	4161	14	mold	mold	NN
9937	4161	15	is	be	VBZ
9937	4161	16	very	very	RB
9937	4161	17	attractive	attractive	JJ
9937	4161	18	.	.	.
9937	4162	1	SALMON	SALMON	NNP
9937	4162	2	MOLD	mold	NN
9937	4162	3	(	(	-LRB-
9937	4162	4	Sufficient	sufficient	JJ
9937	4162	5	to	to	TO
9937	4162	6	Serve	serve	VB
9937	4162	7	Six	six	CD
9937	4162	8	)	)	-RRB-
9937	4162	9	2	2	CD
9937	4162	10	c.	c.	NN
9937	4162	11	salmon	salmon	NN
9937	4162	12	2	2	CD
9937	4162	13	Tb	Tb	NNP
9937	4162	14	.	.	.
9937	4163	1	vinegar	vinegar	NNP
9937	4163	2	1/2	1/2	CD
9937	4163	3	tsp	tsp	NN
9937	4163	4	.	.	.
9937	4164	1	salt	salt	NN
9937	4164	2	1/8	1/8	CD
9937	4164	3	tsp	tsp	NN
9937	4164	4	.	.	.
9937	4165	1	pepper	pepper	NN
9937	4165	2	1	1	CD
9937	4165	3	Tb	Tb	NNP
9937	4165	4	.	.	.
9937	4166	1	gelatine	gelatine	NN
9937	4166	2	1	1	CD
9937	4166	3	-	-	SYM
9937	4166	4	1/2	1/2	CD
9937	4166	5	c.	c.	NN
9937	4166	6	boiling	boiling	NN
9937	4166	7	water	water	NN
9937	4166	8	[	[	-LRB-
9937	4166	9	Illustration	illustration	NN
9937	4166	10	:	:	:
9937	4166	11	FIG	FIG	NNP
9937	4166	12	.	.	.
9937	4167	1	24	24	CD
9937	4167	2	]	]	-RRB-
9937	4167	3	Remove	remove	VB
9937	4167	4	all	all	DT
9937	4167	5	skin	skin	NN
9937	4167	6	and	and	CC
9937	4167	7	bones	bone	NNS
9937	4167	8	from	from	IN
9937	4167	9	the	the	DT
9937	4167	10	salmon	salmon	NN
9937	4167	11	when	when	WRB
9937	4167	12	it	-PRON-	PRP
9937	4167	13	is	be	VBZ
9937	4167	14	taken	take	VBN
9937	4167	15	from	from	IN
9937	4167	16	the	the	DT
9937	4167	17	can	can	NN
9937	4167	18	,	,	,
9937	4167	19	and	and	CC
9937	4167	20	mince	mince	VB
9937	4167	21	it	-PRON-	PRP
9937	4167	22	thoroughly	thoroughly	RB
9937	4167	23	with	with	IN
9937	4167	24	a	a	DT
9937	4167	25	fork	fork	NN
9937	4167	26	.	.	.
9937	4168	1	Add	add	VB
9937	4168	2	the	the	DT
9937	4168	3	vinegar	vinegar	NN
9937	4168	4	,	,	,
9937	4168	5	salt	salt	NN
9937	4168	6	,	,	,
9937	4168	7	and	and	CC
9937	4168	8	pepper	pepper	NN
9937	4168	9	.	.	.
9937	4169	1	Prepare	prepare	VB
9937	4169	2	the	the	DT
9937	4169	3	gelatine	gelatine	NN
9937	4169	4	by	by	IN
9937	4169	5	dissolving	dissolve	VBG
9937	4169	6	it	-PRON-	PRP
9937	4169	7	in	in	IN
9937	4169	8	the	the	DT
9937	4169	9	boiling	boiling	NN
9937	4169	10	water	water	NN
9937	4169	11	.	.	.
9937	4170	1	Add	add	VB
9937	4170	2	the	the	DT
9937	4170	3	seasoned	season	VBN
9937	4170	4	salmon	salmon	NN
9937	4170	5	to	to	IN
9937	4170	6	the	the	DT
9937	4170	7	prepared	prepare	VBN
9937	4170	8	gelatine	gelatine	NN
9937	4170	9	.	.	.
9937	4171	1	With	with	IN
9937	4171	2	cold	cold	JJ
9937	4171	3	water	water	NN
9937	4171	4	,	,	,
9937	4171	5	wet	wet	VB
9937	4171	6	a	a	DT
9937	4171	7	ring	ring	NN
9937	4171	8	-	-	HYPH
9937	4171	9	shaped	shaped	JJ
9937	4171	10	mold	mold	NN
9937	4171	11	having	have	VBG
9937	4171	12	an	an	DT
9937	4171	13	open	open	JJ
9937	4171	14	space	space	NN
9937	4171	15	in	in	IN
9937	4171	16	the	the	DT
9937	4171	17	center	center	NN
9937	4171	18	.	.	.
9937	4172	1	Pour	pour	VB
9937	4172	2	the	the	DT
9937	4172	3	salmon	salmon	NN
9937	4172	4	-	-	HYPH
9937	4172	5	and	and	CC
9937	4172	6	-	-	HYPH
9937	4172	7	gelatine	gelatine	NN
9937	4172	8	mixture	mixture	NN
9937	4172	9	into	into	IN
9937	4172	10	this	this	DT
9937	4172	11	mold	mold	NN
9937	4172	12	,	,	,
9937	4172	13	and	and	CC
9937	4172	14	allow	allow	VB
9937	4172	15	it	-PRON-	PRP
9937	4172	16	to	to	TO
9937	4172	17	stand	stand	VB
9937	4172	18	until	until	IN
9937	4172	19	it	-PRON-	PRP
9937	4172	20	solidifies	solidify	VBZ
9937	4172	21	.	.	.
9937	4173	1	Arrange	arrange	VB
9937	4173	2	a	a	DT
9937	4173	3	bed	bed	NN
9937	4173	4	of	of	IN
9937	4173	5	lettuce	lettuce	NN
9937	4173	6	leaves	leave	NNS
9937	4173	7	on	on	IN
9937	4173	8	a	a	DT
9937	4173	9	chop	chop	NN
9937	4173	10	plate	plate	NN
9937	4173	11	,	,	,
9937	4173	12	turn	turn	VB
9937	4173	13	the	the	DT
9937	4173	14	mold	mold	NN
9937	4173	15	out	out	RP
9937	4173	16	on	on	IN
9937	4173	17	this	this	DT
9937	4173	18	,	,	,
9937	4173	19	and	and	CC
9937	4173	20	fill	fill	VB
9937	4173	21	the	the	DT
9937	4173	22	center	center	NN
9937	4173	23	with	with	IN
9937	4173	24	dressing	dressing	NN
9937	4173	25	.	.	.
9937	4174	1	Serve	serve	VB
9937	4174	2	at	at	IN
9937	4174	3	once	once	RB
9937	4174	4	.	.	.
9937	4175	1	A	a	DT
9937	4175	2	very	very	RB
9937	4175	3	desirable	desirable	JJ
9937	4175	4	dressing	dressing	NN
9937	4175	5	for	for	IN
9937	4175	6	this	this	DT
9937	4175	7	purpose	purpose	NN
9937	4175	8	is	be	VBZ
9937	4175	9	made	make	VBN
9937	4175	10	as	as	IN
9937	4175	11	follows	follow	VBZ
9937	4175	12	:	:	:
9937	4175	13	DRESSING	dress	VBG
9937	4175	14	FOR	for	IN
9937	4175	15	SALMON	SALMON	NNP
9937	4175	16	MOLD	MOLD	NNP
9937	4175	17	1	1	CD
9937	4175	18	c.	c.	NN
9937	4175	19	cream	cream	NN
9937	4175	20	2	2	CD
9937	4175	21	Tb	Tb	NNP
9937	4175	22	.	.	.
9937	4176	1	vinegar	vinegar	NNP
9937	4176	2	1/2	1/2	CD
9937	4176	3	tsp	tsp	NN
9937	4176	4	.	.	.
9937	4177	1	salt	salt	NN
9937	4177	2	2	2	CD
9937	4177	3	Tb	Tb	NNP
9937	4177	4	.	.	.
9937	4178	1	sugar	sugar	NNP
9937	4178	2	1	1	CD
9937	4178	3	c.	c.	NN
9937	4178	4	finely	finely	RB
9937	4178	5	chopped	chop	VBD
9937	4178	6	cucumber	cucumber	NN
9937	4178	7	Whip	Whip	NNP
9937	4178	8	the	the	DT
9937	4178	9	cream	cream	NN
9937	4178	10	until	until	IN
9937	4178	11	it	-PRON-	PRP
9937	4178	12	is	be	VBZ
9937	4178	13	stiff	stiff	JJ
9937	4178	14	,	,	,
9937	4178	15	and	and	CC
9937	4178	16	add	add	VB
9937	4178	17	the	the	DT
9937	4178	18	vinegar	vinegar	NN
9937	4178	19	,	,	,
9937	4178	20	salt	salt	NN
9937	4178	21	,	,	,
9937	4178	22	and	and	CC
9937	4178	23	sugar	sugar	NN
9937	4178	24	.	.	.
9937	4179	1	Fold	fold	VB
9937	4179	2	into	into	IN
9937	4179	3	this	this	DT
9937	4179	4	the	the	DT
9937	4179	5	finely	finely	RB
9937	4179	6	chopped	chop	VBN
9937	4179	7	cucumber	cucumber	NN
9937	4179	8	.	.	.
9937	4180	1	71	71	CD
9937	4180	2	.	.	.
9937	4181	1	SALMON	SALMON	NNP
9937	4181	2	PATTIES.--Delicious	patties.--delicious	JJ
9937	4181	3	patties	patty	NNS
9937	4181	4	can	can	MD
9937	4181	5	be	be	VB
9937	4181	6	made	make	VBN
9937	4181	7	from	from	IN
9937	4181	8	salmon	salmon	NN
9937	4181	9	by	by	IN
9937	4181	10	combining	combine	VBG
9937	4181	11	it	-PRON-	PRP
9937	4181	12	with	with	IN
9937	4181	13	bread	bread	NN
9937	4181	14	crumbs	crumb	NNS
9937	4181	15	and	and	CC
9937	4181	16	using	use	VBG
9937	4181	17	a	a	DT
9937	4181	18	thick	thick	JJ
9937	4181	19	white	white	JJ
9937	4181	20	sauce	sauce	NN
9937	4181	21	to	to	TO
9937	4181	22	hold	hold	VB
9937	4181	23	the	the	DT
9937	4181	24	ingredients	ingredient	NNS
9937	4181	25	together	together	RB
9937	4181	26	.	.	.
9937	4182	1	These	these	DT
9937	4182	2	may	may	MD
9937	4182	3	be	be	VB
9937	4182	4	either	either	CC
9937	4182	5	sautéd	sautéd	NN
9937	4182	6	in	in	IN
9937	4182	7	shallow	shallow	JJ
9937	4182	8	fat	fat	NN
9937	4182	9	or	or	CC
9937	4182	10	fried	fry	VBN
9937	4182	11	in	in	IN
9937	4182	12	deep	deep	JJ
9937	4182	13	fat	fat	NN
9937	4182	14	.	.	.
9937	4183	1	SALMON	SALMON	NNP
9937	4183	2	PATTIES	patty	NNS
9937	4183	3	(	(	-LRB-
9937	4183	4	Sufficient	sufficient	JJ
9937	4183	5	to	to	TO
9937	4183	6	Serve	serve	VB
9937	4183	7	Eight	eight	CD
9937	4183	8	)	)	-RRB-
9937	4183	9	2	2	CD
9937	4183	10	c.	c.	NN
9937	4183	11	finely	finely	RB
9937	4183	12	minced	mince	VBN
9937	4183	13	salmon	salmon	NN
9937	4183	14	1	1	CD
9937	4183	15	c.	c.	NN
9937	4183	16	fresh	fresh	JJ
9937	4183	17	bread	bread	NN
9937	4183	18	crumbs	crumb	VBZ
9937	4183	19	1	1	CD
9937	4183	20	c.	c.	NN
9937	4183	21	thick	thick	JJ
9937	4183	22	white	white	JJ
9937	4183	23	sauce	sauce	NN
9937	4183	24	1/2	1/2	CD
9937	4183	25	tsp	tsp	NN
9937	4183	26	.	.	.
9937	4184	1	salt	salt	NN
9937	4184	2	1/8	1/8	CD
9937	4184	3	tsp	tsp	NN
9937	4184	4	.	.	.
9937	4185	1	pepper	pepper	NNP
9937	4185	2	Dry	Dry	NNP
9937	4185	3	bread	bread	NN
9937	4185	4	crumbs	crumb	VBZ
9937	4185	5	With	with	IN
9937	4185	6	the	the	DT
9937	4185	7	salmon	salmon	NN
9937	4185	8	,	,	,
9937	4185	9	mix	mix	VB
9937	4185	10	the	the	DT
9937	4185	11	fresh	fresh	JJ
9937	4185	12	bread	bread	NN
9937	4185	13	crumbs	crumb	NNS
9937	4185	14	and	and	CC
9937	4185	15	the	the	DT
9937	4185	16	white	white	JJ
9937	4185	17	sauce	sauce	NN
9937	4185	18	.	.	.
9937	4186	1	Season	season	NN
9937	4186	2	with	with	IN
9937	4186	3	salt	salt	NN
9937	4186	4	and	and	CC
9937	4186	5	pepper	pepper	NN
9937	4186	6	.	.	.
9937	4187	1	Shape	shape	VB
9937	4187	2	into	into	IN
9937	4187	3	round	round	JJ
9937	4187	4	patties	patty	NNS
9937	4187	5	,	,	,
9937	4187	6	roll	roll	VBP
9937	4187	7	in	in	IN
9937	4187	8	the	the	DT
9937	4187	9	dry	dry	JJ
9937	4187	10	bread	bread	NN
9937	4187	11	crumbs	crumb	VBZ
9937	4187	12	,	,	,
9937	4187	13	and	and	CC
9937	4187	14	fry	fry	VB
9937	4187	15	in	in	IN
9937	4187	16	deep	deep	JJ
9937	4187	17	fat	fat	NN
9937	4187	18	or	or	CC
9937	4187	19	sauté	sauté	NN
9937	4187	20	in	in	IN
9937	4187	21	shallow	shallow	JJ
9937	4187	22	fat	fat	NN
9937	4187	23	.	.	.
9937	4188	1	Serve	serve	VB
9937	4188	2	hot	hot	JJ
9937	4188	3	with	with	IN
9937	4188	4	or	or	CC
9937	4188	5	without	without	IN
9937	4188	6	sauce	sauce	NN
9937	4188	7	.	.	.
9937	4189	1	72	72	CD
9937	4189	2	.	.	.
9937	4190	1	CREAMED	CREAMED	NNS
9937	4190	2	SALMON	salmon	NN
9937	4190	3	WITH	with	RB
9937	4190	4	RICE.--A	RICE.--A	HYPH
9937	4190	5	creamed	creamed	JJ
9937	4190	6	protein	protein	NN
9937	4190	7	dish	dish	NN
9937	4190	8	is	be	VBZ
9937	4190	9	always	always	RB
9937	4190	10	more	more	RBR
9937	4190	11	satisfactory	satisfactory	JJ
9937	4190	12	if	if	IN
9937	4190	13	it	-PRON-	PRP
9937	4190	14	is	be	VBZ
9937	4190	15	served	serve	VBN
9937	4190	16	on	on	IN
9937	4190	17	some	some	DT
9937	4190	18	other	other	JJ
9937	4190	19	food	food	NN
9937	4190	20	,	,	,
9937	4190	21	particularly	particularly	RB
9937	4190	22	one	one	CD
9937	4190	23	high	high	JJ
9937	4190	24	in	in	IN
9937	4190	25	carbohydrate	carbohydrate	NN
9937	4190	26	.	.	.
9937	4191	1	When	when	WRB
9937	4191	2	this	this	DT
9937	4191	3	is	be	VBZ
9937	4191	4	done	do	VBN
9937	4191	5	,	,	,
9937	4191	6	a	a	DT
9937	4191	7	better	well	RBR
9937	4191	8	balanced	balanced	JJ
9937	4191	9	dish	dish	NN
9937	4191	10	is	be	VBZ
9937	4191	11	the	the	DT
9937	4191	12	result	result	NN
9937	4191	13	.	.	.
9937	4192	1	Creamed	cream	VBN
9937	4192	2	salmon	salmon	NN
9937	4192	3	and	and	CC
9937	4192	4	rice	rice	NN
9937	4192	5	make	make	VBP
9937	4192	6	a	a	DT
9937	4192	7	very	very	RB
9937	4192	8	nutritious	nutritious	JJ
9937	4192	9	and	and	CC
9937	4192	10	appetizing	appetize	VBG
9937	4192	11	combination	combination	NN
9937	4192	12	.	.	.
9937	4193	1	CREAMED	CREAMED	NNS
9937	4193	2	SALMON	SALMON	NNS
9937	4193	3	WITH	with	IN
9937	4193	4	RICE	rice	NN
9937	4193	5	(	(	-LRB-
9937	4193	6	Sufficient	sufficient	JJ
9937	4193	7	to	to	TO
9937	4193	8	Serve	serve	VB
9937	4193	9	Six	six	CD
9937	4193	10	)	)	-RRB-
9937	4193	11	1	1	CD
9937	4193	12	c.	c.	NN
9937	4193	13	salmon	salmon	NNP
9937	4193	14	1	1	CD
9937	4193	15	c.	c.	NN
9937	4193	16	medium	medium	JJ
9937	4193	17	white	white	JJ
9937	4193	18	sauce	sauce	NN
9937	4193	19	Steamed	Steamed	NNP
9937	4193	20	rice	rice	NN
9937	4193	21	Break	break	VBP
9937	4193	22	the	the	DT
9937	4193	23	salmon	salmon	NN
9937	4193	24	into	into	IN
9937	4193	25	moderately	moderately	RB
9937	4193	26	small	small	JJ
9937	4193	27	pieces	piece	NNS
9937	4193	28	and	and	CC
9937	4193	29	carefully	carefully	RB
9937	4193	30	fold	fold	VB
9937	4193	31	these	these	DT
9937	4193	32	into	into	IN
9937	4193	33	the	the	DT
9937	4193	34	hot	hot	JJ
9937	4193	35	white	white	JJ
9937	4193	36	sauce	sauce	NN
9937	4193	37	.	.	.
9937	4194	1	Serve	serve	VB
9937	4194	2	this	this	DT
9937	4194	3	on	on	IN
9937	4194	4	a	a	DT
9937	4194	5	mound	mound	NN
9937	4194	6	of	of	IN
9937	4194	7	hot	hot	JJ
9937	4194	8	steamed	steamed	JJ
9937	4194	9	rice	rice	NN
9937	4194	10	.	.	.
9937	4195	1	RECIPES	recipe	NNS
9937	4195	2	FOR	for	IN
9937	4195	3	LEFT	left	NN
9937	4195	4	-	-	HYPH
9937	4195	5	OVER	over	NN
9937	4195	6	FISH	fish	NN
9937	4195	7	73	73	CD
9937	4195	8	.	.	.
9937	4196	1	So	so	RB
9937	4196	2	as	as	IN
9937	4196	3	not	not	RB
9937	4196	4	to	to	TO
9937	4196	5	waste	waste	VB
9937	4196	6	any	any	DT
9937	4196	7	food	food	NN
9937	4196	8	material	material	NN
9937	4196	9	,	,	,
9937	4196	10	it	-PRON-	PRP
9937	4196	11	is	be	VBZ
9937	4196	12	necessary	necessary	JJ
9937	4196	13	that	that	IN
9937	4196	14	all	all	DT
9937	4196	15	left	left	JJ
9937	4196	16	-	-	HYPH
9937	4196	17	over	over	RP
9937	4196	18	fish	fish	NN
9937	4196	19	be	be	VB
9937	4196	20	utilized	utilize	VBN
9937	4196	21	in	in	IN
9937	4196	22	some	some	DT
9937	4196	23	way	way	NN
9937	4196	24	.	.	.
9937	4197	1	This	this	DT
9937	4197	2	is	be	VBZ
9937	4197	3	not	not	RB
9937	4197	4	so	so	RB
9937	4197	5	simple	simple	JJ
9937	4197	6	a	a	DT
9937	4197	7	matter	matter	NN
9937	4197	8	as	as	IN
9937	4197	9	in	in	IN
9937	4197	10	the	the	DT
9937	4197	11	case	case	NN
9937	4197	12	of	of	IN
9937	4197	13	meat	meat	NN
9937	4197	14	,	,	,
9937	4197	15	because	because	IN
9937	4197	16	fish	fish	NN
9937	4197	17	is	be	VBZ
9937	4197	18	one	one	CD
9937	4197	19	of	of	IN
9937	4197	20	the	the	DT
9937	4197	21	foods	food	NNS
9937	4197	22	that	that	WDT
9937	4197	23	are	be	VBP
9937	4197	24	not	not	RB
9937	4197	25	popular	popular	JJ
9937	4197	26	as	as	IN
9937	4197	27	a	a	DT
9937	4197	28	left	left	JJ
9937	4197	29	-	-	HYPH
9937	4197	30	over	over	RP
9937	4197	31	dish	dish	NN
9937	4197	32	.	.	.
9937	4198	1	Still	still	RB
9937	4198	2	fish	fish	VBP
9937	4198	3	left	left	NN
9937	4198	4	-	-	HYPH
9937	4198	5	overs	over	NNS
9937	4198	6	can	can	MD
9937	4198	7	be	be	VB
9937	4198	8	used	use	VBN
9937	4198	9	if	if	IN
9937	4198	10	a	a	DT
9937	4198	11	little	little	JJ
9937	4198	12	thought	thought	NN
9937	4198	13	is	be	VBZ
9937	4198	14	given	give	VBN
9937	4198	15	to	to	IN
9937	4198	16	the	the	DT
9937	4198	17	matter	matter	NN
9937	4198	18	.	.	.
9937	4199	1	Of	of	RB
9937	4199	2	course	course	RB
9937	4199	3	,	,	,
9937	4199	4	it	-PRON-	PRP
9937	4199	5	is	be	VBZ
9937	4199	6	a	a	DT
9937	4199	7	wise	wise	JJ
9937	4199	8	plan	plan	NN
9937	4199	9	to	to	TO
9937	4199	10	prepare	prepare	VB
9937	4199	11	only	only	RB
9937	4199	12	the	the	DT
9937	4199	13	quantity	quantity	NN
9937	4199	14	of	of	IN
9937	4199	15	fish	fish	NN
9937	4199	16	that	that	WDT
9937	4199	17	can	can	MD
9937	4199	18	be	be	VB
9937	4199	19	consumed	consume	VBN
9937	4199	20	at	at	IN
9937	4199	21	the	the	DT
9937	4199	22	meal	meal	NN
9937	4199	23	for	for	IN
9937	4199	24	which	which	WDT
9937	4199	25	it	-PRON-	PRP
9937	4199	26	is	be	VBZ
9937	4199	27	cooked	cook	VBN
9937	4199	28	,	,	,
9937	4199	29	but	but	CC
9937	4199	30	should	should	MD
9937	4199	31	any	any	DT
9937	4199	32	remain	remain	VB
9937	4199	33	it	-PRON-	PRP
9937	4199	34	should	should	MD
9937	4199	35	not	not	RB
9937	4199	36	be	be	VB
9937	4199	37	thrown	throw	VBN
9937	4199	38	away	away	RP
9937	4199	39	,	,	,
9937	4199	40	for	for	IN
9937	4199	41	some	some	DT
9937	4199	42	use	use	NN
9937	4199	43	can	can	MD
9937	4199	44	be	be	VB
9937	4199	45	made	make	VBN
9937	4199	46	of	of	IN
9937	4199	47	it	-PRON-	PRP
9937	4199	48	.	.	.
9937	4200	1	A	a	DT
9937	4200	2	point	point	NN
9937	4200	3	to	to	TO
9937	4200	4	remember	remember	VB
9937	4200	5	,	,	,
9937	4200	6	however	however	RB
9937	4200	7	,	,	,
9937	4200	8	is	be	VBZ
9937	4200	9	that	that	IN
9937	4200	10	fish	fish	NN
9937	4200	11	is	be	VBZ
9937	4200	12	not	not	RB
9937	4200	13	satisfactory	satisfactory	JJ
9937	4200	14	in	in	IN
9937	4200	15	soup	soup	NN
9937	4200	16	of	of	IN
9937	4200	17	any	any	DT
9937	4200	18	kind	kind	NN
9937	4200	19	except	except	IN
9937	4200	20	a	a	DT
9937	4200	21	fish	fish	NN
9937	4200	22	soup	soup	NN
9937	4200	23	;	;	:
9937	4200	24	therefore	therefore	RB
9937	4200	25	,	,	,
9937	4200	26	bits	bit	NNS
9937	4200	27	of	of	IN
9937	4200	28	left	left	RB
9937	4200	29	-	-	HYPH
9937	4200	30	over	over	RP
9937	4200	31	fish	fish	NN
9937	4200	32	may	may	MD
9937	4200	33	be	be	VB
9937	4200	34	added	add	VBN
9937	4200	35	to	to	IN
9937	4200	36	only	only	RB
9937	4200	37	such	such	JJ
9937	4200	38	soups	soup	NNS
9937	4200	39	as	as	IN
9937	4200	40	clam	clam	NNP
9937	4200	41	chowder	chowder	NN
9937	4200	42	or	or	CC
9937	4200	43	other	other	JJ
9937	4200	44	fish	fish	NN
9937	4200	45	chowder	chowder	NN
9937	4200	46	.	.	.
9937	4201	1	Whether	whether	IN
9937	4201	2	the	the	DT
9937	4201	3	fish	fish	NN
9937	4201	4	has	have	VBZ
9937	4201	5	been	be	VBN
9937	4201	6	boiled	boil	VBN
9937	4201	7	,	,	,
9937	4201	8	steamed	steamed	JJ
9937	4201	9	,	,	,
9937	4201	10	baked	bake	VBD
9937	4201	11	,	,	,
9937	4201	12	fried	fried	NNP
9937	4201	13	,	,	,
9937	4201	14	sautéd	sautéd	NN
9937	4201	15	,	,	,
9937	4201	16	or	or	CC
9937	4201	17	prepared	prepare	VBN
9937	4201	18	in	in	IN
9937	4201	19	any	any	DT
9937	4201	20	other	other	JJ
9937	4201	21	way	way	NN
9937	4201	22	,	,	,
9937	4201	23	it	-PRON-	PRP
9937	4201	24	may	may	MD
9937	4201	25	always	always	RB
9937	4201	26	be	be	VB
9937	4201	27	made	make	VBN
9937	4201	28	into	into	IN
9937	4201	29	croquettes	croquette	NNS
9937	4201	30	.	.	.
9937	4202	1	When	when	WRB
9937	4202	2	used	use	VBN
9937	4202	3	for	for	IN
9937	4202	4	this	this	DT
9937	4202	5	purpose	purpose	NN
9937	4202	6	,	,	,
9937	4202	7	all	all	PDT
9937	4202	8	the	the	DT
9937	4202	9	bones	bone	NNS
9937	4202	10	should	should	MD
9937	4202	11	be	be	VB
9937	4202	12	carefully	carefully	RB
9937	4202	13	removed	remove	VBN
9937	4202	14	.	.	.
9937	4203	1	These	these	DT
9937	4203	2	may	may	MD
9937	4203	3	be	be	VB
9937	4203	4	easily	easily	RB
9937	4203	5	taken	take	VBN
9937	4203	6	out	out	RP
9937	4203	7	after	after	IN
9937	4203	8	the	the	DT
9937	4203	9	fish	fish	NN
9937	4203	10	has	have	VBZ
9937	4203	11	become	become	VBN
9937	4203	12	cold	cold	JJ
9937	4203	13	.	.	.
9937	4204	1	If	if	IN
9937	4204	2	the	the	DT
9937	4204	3	fish	fish	NN
9937	4204	4	has	have	VBZ
9937	4204	5	been	be	VBN
9937	4204	6	stuffed	stuff	VBN
9937	4204	7	and	and	CC
9937	4204	8	part	part	NN
9937	4204	9	of	of	IN
9937	4204	10	the	the	DT
9937	4204	11	stuffing	stuffing	NN
9937	4204	12	remains	remain	NNS
9937	4204	13	,	,	,
9937	4204	14	it	-PRON-	PRP
9937	4204	15	may	may	MD
9937	4204	16	be	be	VB
9937	4204	17	broken	break	VBN
9937	4204	18	into	into	IN
9937	4204	19	pieces	piece	NNS
9937	4204	20	and	and	CC
9937	4204	21	used	use	VBN
9937	4204	22	with	with	IN
9937	4204	23	the	the	DT
9937	4204	24	flesh	flesh	NN
9937	4204	25	of	of	IN
9937	4204	26	the	the	DT
9937	4204	27	fish	fish	NN
9937	4204	28	.	.	.
9937	4205	1	A	a	DT
9937	4205	2	recipe	recipe	NN
9937	4205	3	for	for	IN
9937	4205	4	croquettes	croquette	NNS
9937	4205	5	in	in	IN
9937	4205	6	which	which	WDT
9937	4205	7	fish	fish	NN
9937	4205	8	is	be	VBZ
9937	4205	9	combined	combine	VBN
9937	4205	10	with	with	IN
9937	4205	11	rice	rice	NN
9937	4205	12	follows	follow	VBZ
9937	4205	13	.	.	.
9937	4206	1	74	74	CD
9937	4206	2	.	.	.
9937	4207	1	FISH	FISH	NNS
9937	4207	2	CROQUETTES.--If	CROQUETTES.--If	NNP
9937	4207	3	any	any	DT
9937	4207	4	quantity	quantity	NN
9937	4207	5	of	of	IN
9937	4207	6	left	leave	VBN
9937	4207	7	-	-	HYPH
9937	4207	8	over	over	RP
9937	4207	9	fish	fish	NN
9937	4207	10	is	be	VBZ
9937	4207	11	on	on	IN
9937	4207	12	hand	hand	NN
9937	4207	13	,	,	,
9937	4207	14	it	-PRON-	PRP
9937	4207	15	may	may	MD
9937	4207	16	be	be	VB
9937	4207	17	combined	combine	VBN
9937	4207	18	with	with	IN
9937	4207	19	rice	rice	NN
9937	4207	20	to	to	TO
9937	4207	21	make	make	VB
9937	4207	22	very	very	RB
9937	4207	23	tasty	tasty	JJ
9937	4207	24	croquettes	croquette	NNS
9937	4207	25	.	.	.
9937	4208	1	FISH	FISH	NNS
9937	4208	2	CROQUETTES	croquette	NNS
9937	4208	3	(	(	-LRB-
9937	4208	4	Sufficient	sufficient	JJ
9937	4208	5	to	to	TO
9937	4208	6	Serve	serve	VB
9937	4208	7	Six	six	CD
9937	4208	8	)	)	-RRB-
9937	4208	9	1	1	CD
9937	4208	10	-	-	SYM
9937	4208	11	1/2	1/2	CD
9937	4208	12	c.	c.	NN
9937	4208	13	cold	cold	JJ
9937	4208	14	fish	fish	NN
9937	4208	15	1	1	CD
9937	4208	16	c.	c.	NN
9937	4208	17	cold	cold	JJ
9937	4208	18	steamed	steamed	JJ
9937	4208	19	rice	rice	NNP
9937	4208	20	1	1	CD
9937	4208	21	c.	c.	NN
9937	4208	22	thick	thick	JJ
9937	4208	23	white	white	JJ
9937	4208	24	sauce	sauce	NN
9937	4208	25	Salt	salt	NN
9937	4208	26	and	and	CC
9937	4208	27	pepper	pepper	NN
9937	4208	28	1	1	CD
9937	4208	29	egg	egg	NN
9937	4208	30	Crumbs	Crumbs	NNP
9937	4208	31	Mince	Mince	NNP
9937	4208	32	the	the	DT
9937	4208	33	fish	fish	NN
9937	4208	34	into	into	IN
9937	4208	35	small	small	JJ
9937	4208	36	pieces	piece	NNS
9937	4208	37	,	,	,
9937	4208	38	mix	mix	VB
9937	4208	39	with	with	IN
9937	4208	40	the	the	DT
9937	4208	41	rice	rice	NN
9937	4208	42	,	,	,
9937	4208	43	and	and	CC
9937	4208	44	add	add	VB
9937	4208	45	the	the	DT
9937	4208	46	white	white	JJ
9937	4208	47	sauce	sauce	NN
9937	4208	48	.	.	.
9937	4209	1	Season	season	NN
9937	4209	2	with	with	IN
9937	4209	3	salt	salt	NN
9937	4209	4	and	and	CC
9937	4209	5	pepper	pepper	NN
9937	4209	6	and	and	CC
9937	4209	7	shape	shape	NN
9937	4209	8	into	into	IN
9937	4209	9	croquettes	croquette	NNS
9937	4209	10	.	.	.
9937	4210	1	Dip	dip	VB
9937	4210	2	into	into	IN
9937	4210	3	slightly	slightly	RB
9937	4210	4	beaten	beat	VBN
9937	4210	5	egg	egg	NN
9937	4210	6	,	,	,
9937	4210	7	roll	roll	NN
9937	4210	8	in	in	IN
9937	4210	9	crumbs	crumb	NNS
9937	4210	10	,	,	,
9937	4210	11	and	and	CC
9937	4210	12	fry	fry	VB
9937	4210	13	in	in	IN
9937	4210	14	deep	deep	JJ
9937	4210	15	fat	fat	NN
9937	4210	16	.	.	.
9937	4211	1	Drain	drain	VB
9937	4211	2	and	and	CC
9937	4211	3	serve	serve	VB
9937	4211	4	with	with	IN
9937	4211	5	any	any	DT
9937	4211	6	desired	desire	VBN
9937	4211	7	sauce	sauce	NN
9937	4211	8	.	.	.
9937	4212	1	75	75	CD
9937	4212	2	.	.	.
9937	4213	1	CREAMED	CREAMED	NNS
9937	4213	2	FISH	FISH	NNS
9937	4213	3	IN	in	IN
9937	4213	4	POTATO	potato	NN
9937	4213	5	NEST.--Fish	NEST.--Fish	NNS
9937	4213	6	may	may	MD
9937	4213	7	also	also	RB
9937	4213	8	be	be	VB
9937	4213	9	combined	combine	VBN
9937	4213	10	with	with	IN
9937	4213	11	mashed	mash	VBN
9937	4213	12	potato	potato	NN
9937	4213	13	to	to	TO
9937	4213	14	produce	produce	VB
9937	4213	15	a	a	DT
9937	4213	16	most	most	RBS
9937	4213	17	appetizing	appetizing	JJ
9937	4213	18	dish	dish	NN
9937	4213	19	.	.	.
9937	4214	1	Line	line	VB
9937	4214	2	a	a	DT
9937	4214	3	baking	baking	NN
9937	4214	4	dish	dish	NN
9937	4214	5	with	with	IN
9937	4214	6	hot	hot	JJ
9937	4214	7	mashed	mashed	JJ
9937	4214	8	potato	potato	NN
9937	4214	9	,	,	,
9937	4214	10	leaving	leave	VBG
9937	4214	11	a	a	DT
9937	4214	12	good	good	JJ
9937	4214	13	-	-	HYPH
9937	4214	14	sized	sized	JJ
9937	4214	15	hollow	hollow	JJ
9937	4214	16	in	in	IN
9937	4214	17	the	the	DT
9937	4214	18	center	center	NN
9937	4214	19	.	.	.
9937	4215	1	Into	into	IN
9937	4215	2	this	this	DT
9937	4215	3	pour	pour	NN
9937	4215	4	creamed	creamed	JJ
9937	4215	5	fish	fish	NN
9937	4215	6	made	make	VBN
9937	4215	7	by	by	IN
9937	4215	8	mixing	mix	VBG
9937	4215	9	equal	equal	JJ
9937	4215	10	proportions	proportion	NNS
9937	4215	11	of	of	IN
9937	4215	12	left	left	RB
9937	4215	13	-	-	HYPH
9937	4215	14	over	over	RP
9937	4215	15	cold	cold	JJ
9937	4215	16	fish	fish	NN
9937	4215	17	and	and	CC
9937	4215	18	white	white	JJ
9937	4215	19	sauce	sauce	NN
9937	4215	20	.	.	.
9937	4216	1	Season	season	NN
9937	4216	2	well	well	RB
9937	4216	3	with	with	IN
9937	4216	4	salt	salt	NN
9937	4216	5	and	and	CC
9937	4216	6	pepper	pepper	NN
9937	4216	7	,	,	,
9937	4216	8	sprinkle	sprinkle	VB
9937	4216	9	with	with	IN
9937	4216	10	crumbs	crumb	NNS
9937	4216	11	,	,	,
9937	4216	12	and	and	CC
9937	4216	13	dot	dot	VB
9937	4216	14	the	the	DT
9937	4216	15	top	top	NN
9937	4216	16	with	with	IN
9937	4216	17	butter	butter	NN
9937	4216	18	.	.	.
9937	4217	1	Bake	bake	VB
9937	4217	2	until	until	IN
9937	4217	3	the	the	DT
9937	4217	4	crumbs	crumb	NNS
9937	4217	5	are	be	VBP
9937	4217	6	brown	brown	JJ
9937	4217	7	.	.	.
9937	4218	1	Serve	serve	VB
9937	4218	2	hot	hot	JJ
9937	4218	3	.	.	.
9937	4219	1	*	*	NFP
9937	4219	2	*	*	NFP
9937	4219	3	*	*	NFP
9937	4219	4	*	*	NFP
9937	4219	5	*	*	NFP
9937	4219	6	SHELL	SHELL	NNS
9937	4219	7	FISH	fish	NN
9937	4219	8	NATURE	NATURE	NNS
9937	4219	9	,	,	,
9937	4219	10	VARIETIES	varieties	NN
9937	4219	11	,	,	,
9937	4219	12	AND	and	CC
9937	4219	13	USE	USE	NNP
9937	4219	14	OF	of	IN
9937	4219	15	SHELL	shell	FW
9937	4219	16	FISH	FISH	NNP
9937	4219	17	76	76	CD
9937	4219	18	.	.	.
9937	4220	1	Besides	besides	IN
9937	4220	2	the	the	DT
9937	4220	3	varieties	variety	NNS
9937	4220	4	of	of	IN
9937	4220	5	fish	fish	NN
9937	4220	6	that	that	WDT
9937	4220	7	have	have	VBP
9937	4220	8	already	already	RB
9937	4220	9	been	be	VBN
9937	4220	10	considered	consider	VBN
9937	4220	11	,	,	,
9937	4220	12	the	the	DT
9937	4220	13	general	general	JJ
9937	4220	14	term	term	NN
9937	4220	15	fish	fish	NN
9937	4220	16	also	also	RB
9937	4220	17	includes	include	VBZ
9937	4220	18	SHELL	SHELL	NNP
9937	4220	19	FISH	FISH	NNP
9937	4220	20	.	.	.
9937	4221	1	Fish	fish	NN
9937	4221	2	of	of	IN
9937	4221	3	this	this	DT
9937	4221	4	kind	kind	NN
9937	4221	5	are	be	VBP
9937	4221	6	different	different	JJ
9937	4221	7	in	in	IN
9937	4221	8	structure	structure	NN
9937	4221	9	from	from	IN
9937	4221	10	bony	bony	NN
9937	4221	11	fish	fish	NN
9937	4221	12	,	,	,
9937	4221	13	for	for	IN
9937	4221	14	they	-PRON-	PRP
9937	4221	15	are	be	VBP
9937	4221	16	acquatic	acquatic	JJ
9937	4221	17	animals	animal	NNS
9937	4221	18	that	that	WDT
9937	4221	19	are	be	VBP
9937	4221	20	entirely	entirely	RB
9937	4221	21	or	or	CC
9937	4221	22	partly	partly	RB
9937	4221	23	encased	encase	VBN
9937	4221	24	in	in	IN
9937	4221	25	shells	shell	NNS
9937	4221	26	.	.	.
9937	4222	1	They	-PRON-	PRP
9937	4222	2	include	include	VBP
9937	4222	3	_	_	NNP
9937	4222	4	mollusks	mollusk	NNS
9937	4222	5	_	_	NNP
9937	4222	6	,	,	,
9937	4222	7	or	or	CC
9937	4222	8	_	_	NNP
9937	4222	9	bivalves	bivalve	NNS
9937	4222	10	_	_	NNP
9937	4222	11	,	,	,
9937	4222	12	such	such	JJ
9937	4222	13	as	as	IN
9937	4222	14	oysters	oyster	NNS
9937	4222	15	,	,	,
9937	4222	16	clams	clam	NNS
9937	4222	17	,	,	,
9937	4222	18	and	and	CC
9937	4222	19	scallops	scallop	NNS
9937	4222	20	,	,	,
9937	4222	21	and	and	CC
9937	4222	22	_	_	NNP
9937	4222	23	crustaceans	crustacean	NNS
9937	4222	24	_	_	NNP
9937	4222	25	,	,	,
9937	4222	26	such	such	JJ
9937	4222	27	as	as	IN
9937	4222	28	lobsters	lobster	NNS
9937	4222	29	,	,	,
9937	4222	30	crabs	crab	NNS
9937	4222	31	,	,	,
9937	4222	32	and	and	CC
9937	4222	33	shrimp	shrimp	NN
9937	4222	34	.	.	.
9937	4223	1	77	77	CD
9937	4223	2	.	.	.
9937	4224	1	The	the	DT
9937	4224	2	popularity	popularity	NN
9937	4224	3	of	of	IN
9937	4224	4	the	the	DT
9937	4224	5	edible	edible	JJ
9937	4224	6	varieties	variety	NNS
9937	4224	7	of	of	IN
9937	4224	8	mollusks	mollusk	NNS
9937	4224	9	and	and	CC
9937	4224	10	crustaceans	crustacean	NNS
9937	4224	11	mentioned	mention	VBD
9937	4224	12	depends	depend	VBZ
9937	4224	13	largely	largely	RB
9937	4224	14	on	on	IN
9937	4224	15	whether	whether	IN
9937	4224	16	they	-PRON-	PRP
9937	4224	17	can	can	MD
9937	4224	18	be	be	VB
9937	4224	19	easily	easily	RB
9937	4224	20	obtained	obtain	VBN
9937	4224	21	and	and	CC
9937	4224	22	whether	whether	IN
9937	4224	23	they	-PRON-	PRP
9937	4224	24	are	be	VBP
9937	4224	25	pleasing	pleasing	JJ
9937	4224	26	to	to	IN
9937	4224	27	the	the	DT
9937	4224	28	local	local	JJ
9937	4224	29	or	or	CC
9937	4224	30	individual	individual	JJ
9937	4224	31	taste	taste	NN
9937	4224	32	.	.	.
9937	4225	1	As	as	IN
9937	4225	2	they	-PRON-	PRP
9937	4225	3	are	be	VBP
9937	4225	4	found	find	VBN
9937	4225	5	in	in	IN
9937	4225	6	salt	salt	NN
9937	4225	7	rivers	river	NNS
9937	4225	8	,	,	,
9937	4225	9	bays	bay	NNS
9937	4225	10	,	,	,
9937	4225	11	and	and	CC
9937	4225	12	other	other	JJ
9937	4225	13	shallow	shallow	JJ
9937	4225	14	salt	salt	NN
9937	4225	15	-	-	HYPH
9937	4225	16	water	water	NN
9937	4225	17	sources	source	NNS
9937	4225	18	,	,	,
9937	4225	19	their	-PRON-	PRP$
9937	4225	20	greatest	great	JJS
9937	4225	21	use	use	NN
9937	4225	22	is	be	VBZ
9937	4225	23	among	among	IN
9937	4225	24	people	people	NNS
9937	4225	25	living	live	VBG
9937	4225	26	near	near	IN
9937	4225	27	the	the	DT
9937	4225	28	seashore	seashore	NN
9937	4225	29	,	,	,
9937	4225	30	but	but	CC
9937	4225	31	they	-PRON-	PRP
9937	4225	32	are	be	VBP
9937	4225	33	much	much	RB
9937	4225	34	favored	favor	VBN
9937	4225	35	where	where	WRB
9937	4225	36	they	-PRON-	PRP
9937	4225	37	can	can	MD
9937	4225	38	be	be	VB
9937	4225	39	procured	procure	VBN
9937	4225	40	in	in	IN
9937	4225	41	edible	edible	JJ
9937	4225	42	condition	condition	NN
9937	4225	43	.	.	.
9937	4226	1	They	-PRON-	PRP
9937	4226	2	are	be	VBP
9937	4226	3	not	not	RB
9937	4226	4	so	so	RB
9937	4226	5	cheap	cheap	JJ
9937	4226	6	as	as	IN
9937	4226	7	many	many	JJ
9937	4226	8	other	other	JJ
9937	4226	9	fish	fish	NN
9937	4226	10	foods	food	NNS
9937	4226	11	;	;	:
9937	4226	12	that	that	RB
9937	4226	13	is	is	RB
9937	4226	14	,	,	,
9937	4226	15	a	a	DT
9937	4226	16	certain	certain	JJ
9937	4226	17	amount	amount	NN
9937	4226	18	of	of	IN
9937	4226	19	money	money	NN
9937	4226	20	will	will	MD
9937	4226	21	not	not	RB
9937	4226	22	purchase	purchase	VB
9937	4226	23	so	so	RB
9937	4226	24	great	great	JJ
9937	4226	25	a	a	DT
9937	4226	26	quantity	quantity	NN
9937	4226	27	of	of	IN
9937	4226	28	shell	shell	JJ
9937	4226	29	fish	fish	NN
9937	4226	30	,	,	,
9937	4226	31	lobster	lobster	VB
9937	4226	32	for	for	IN
9937	4226	33	instance	instance	NN
9937	4226	34	,	,	,
9937	4226	35	as	as	IN
9937	4226	36	some	some	DT
9937	4226	37	of	of	IN
9937	4226	38	the	the	DT
9937	4226	39	well	well	RB
9937	4226	40	-	-	HYPH
9937	4226	41	known	know	VBN
9937	4226	42	varieties	variety	NNS
9937	4226	43	of	of	IN
9937	4226	44	fish	fish	NN
9937	4226	45	proper	proper	JJ
9937	4226	46	,	,	,
9937	4226	47	such	such	JJ
9937	4226	48	as	as	IN
9937	4226	49	halibut	halibut	NNP
9937	4226	50	or	or	CC
9937	4226	51	whitefish	whitefish	JJ
9937	4226	52	.	.	.
9937	4227	1	Lobsters	lobster	NNS
9937	4227	2	and	and	CC
9937	4227	3	crabs	crab	NNS
9937	4227	4	are	be	VBP
9937	4227	5	usually	usually	RB
9937	4227	6	more	more	RBR
9937	4227	7	expensive	expensive	JJ
9937	4227	8	than	than	IN
9937	4227	9	oysters	oyster	NNS
9937	4227	10	and	and	CC
9937	4227	11	clams	clam	NNS
9937	4227	12	;	;	:
9937	4227	13	consequently	consequently	RB
9937	4227	14	,	,	,
9937	4227	15	they	-PRON-	PRP
9937	4227	16	are	be	VBP
9937	4227	17	used	use	VBN
9937	4227	18	more	more	RBR
9937	4227	19	often	often	RB
9937	4227	20	to	to	TO
9937	4227	21	provide	provide	VB
9937	4227	22	a	a	DT
9937	4227	23	delicacy	delicacy	NN
9937	4227	24	or	or	CC
9937	4227	25	to	to	TO
9937	4227	26	supply	supply	VB
9937	4227	27	something	something	NN
9937	4227	28	more	more	JJR
9937	4227	29	or	or	CC
9937	4227	30	less	less	RBR
9937	4227	31	uncommon	uncommon	JJ
9937	4227	32	for	for	IN
9937	4227	33	a	a	DT
9937	4227	34	special	special	JJ
9937	4227	35	meal	meal	NN
9937	4227	36	.	.	.
9937	4228	1	78	78	CD
9937	4228	2	.	.	.
9937	4229	1	Several	several	JJ
9937	4229	2	precautions	precaution	NNS
9937	4229	3	should	should	MD
9937	4229	4	be	be	VB
9937	4229	5	observed	observe	VBN
9937	4229	6	in	in	IN
9937	4229	7	purchasing	purchase	VBG
9937	4229	8	shell	shell	JJ
9937	4229	9	fish	fish	NN
9937	4229	10	.	.	.
9937	4230	1	For	for	IN
9937	4230	2	instance	instance	NN
9937	4230	3	,	,	,
9937	4230	4	crabs	crab	NNS
9937	4230	5	and	and	CC
9937	4230	6	lobsters	lobster	NNS
9937	4230	7	should	should	MD
9937	4230	8	be	be	VB
9937	4230	9	purchased	purchase	VBN
9937	4230	10	alive	alive	JJ
9937	4230	11	.	.	.
9937	4231	1	They	-PRON-	PRP
9937	4231	2	are	be	VBP
9937	4231	3	usually	usually	RB
9937	4231	4	shipped	ship	VBN
9937	4231	5	on	on	IN
9937	4231	6	ice	ice	NN
9937	4231	7	so	so	IN
9937	4231	8	that	that	IN
9937	4231	9	they	-PRON-	PRP
9937	4231	10	will	will	MD
9937	4231	11	remain	remain	VB
9937	4231	12	in	in	IN
9937	4231	13	this	this	DT
9937	4231	14	condition	condition	NN
9937	4231	15	for	for	IN
9937	4231	16	some	some	DT
9937	4231	17	time	time	NN
9937	4231	18	,	,	,
9937	4231	19	and	and	CC
9937	4231	20	they	-PRON-	PRP
9937	4231	21	are	be	VBP
9937	4231	22	displayed	display	VBN
9937	4231	23	on	on	IN
9937	4231	24	ice	ice	NN
9937	4231	25	in	in	IN
9937	4231	26	the	the	DT
9937	4231	27	markets	market	NNS
9937	4231	28	for	for	IN
9937	4231	29	the	the	DT
9937	4231	30	same	same	JJ
9937	4231	31	reason	reason	NN
9937	4231	32	.	.	.
9937	4232	1	Such	such	JJ
9937	4232	2	shell	shell	JJ
9937	4232	3	fish	fish	NN
9937	4232	4	should	should	MD
9937	4232	5	be	be	VB
9937	4232	6	kept	keep	VBN
9937	4232	7	alive	alive	JJ
9937	4232	8	until	until	IN
9937	4232	9	they	-PRON-	PRP
9937	4232	10	are	be	VBP
9937	4232	11	plunged	plunge	VBN
9937	4232	12	into	into	IN
9937	4232	13	boiling	boil	VBG
9937	4232	14	water	water	NN
9937	4232	15	to	to	TO
9937	4232	16	cook	cook	VB
9937	4232	17	.	.	.
9937	4233	1	Oysters	oyster	NNS
9937	4233	2	and	and	CC
9937	4233	3	clams	clam	NNS
9937	4233	4	bought	buy	VBN
9937	4233	5	in	in	IN
9937	4233	6	the	the	DT
9937	4233	7	shell	shell	NN
9937	4233	8	must	must	MD
9937	4233	9	also	also	RB
9937	4233	10	be	be	VB
9937	4233	11	alive	alive	JJ
9937	4233	12	when	when	WRB
9937	4233	13	purchased	purchase	VBN
9937	4233	14	.	.	.
9937	4234	1	A	a	DT
9937	4234	2	tightly	tightly	RB
9937	4234	3	closed	closed	JJ
9937	4234	4	shell	shell	NN
9937	4234	5	indicates	indicate	VBZ
9937	4234	6	that	that	IN
9937	4234	7	they	-PRON-	PRP
9937	4234	8	are	be	VBP
9937	4234	9	alive	alive	JJ
9937	4234	10	,	,	,
9937	4234	11	whereas	whereas	IN
9937	4234	12	a	a	DT
9937	4234	13	slightly	slightly	RB
9937	4234	14	open	open	JJ
9937	4234	15	shell	shell	NN
9937	4234	16	proves	prove	VBZ
9937	4234	17	that	that	IN
9937	4234	18	they	-PRON-	PRP
9937	4234	19	are	be	VBP
9937	4234	20	dead	dead	JJ
9937	4234	21	.	.	.
9937	4235	1	If	if	IN
9937	4235	2	these	these	DT
9937	4235	3	two	two	CD
9937	4235	4	varieties	variety	NNS
9937	4235	5	are	be	VBP
9937	4235	6	bought	buy	VBN
9937	4235	7	out	out	IN
9937	4235	8	of	of	IN
9937	4235	9	the	the	DT
9937	4235	10	shells	shell	NNS
9937	4235	11	,	,	,
9937	4235	12	the	the	DT
9937	4235	13	fish	fish	NN
9937	4235	14	themselves	-PRON-	PRP
9937	4235	15	should	should	MD
9937	4235	16	not	not	RB
9937	4235	17	be	be	VB
9937	4235	18	accompanied	accompany	VBN
9937	4235	19	by	by	IN
9937	4235	20	a	a	DT
9937	4235	21	great	great	JJ
9937	4235	22	quantity	quantity	NN
9937	4235	23	of	of	IN
9937	4235	24	liquid	liquid	NN
9937	4235	25	.	.	.
9937	4236	1	Considerable	considerable	JJ
9937	4236	2	liquid	liquid	NN
9937	4236	3	is	be	VBZ
9937	4236	4	an	an	DT
9937	4236	5	indication	indication	NN
9937	4236	6	that	that	IN
9937	4236	7	the	the	DT
9937	4236	8	oysters	oyster	NNS
9937	4236	9	or	or	CC
9937	4236	10	clams	clam	NNS
9937	4236	11	have	have	VBP
9937	4236	12	been	be	VBN
9937	4236	13	adulterated	adulterate	VBN
9937	4236	14	by	by	IN
9937	4236	15	the	the	DT
9937	4236	16	addition	addition	NN
9937	4236	17	of	of	IN
9937	4236	18	water	water	NN
9937	4236	19	.	.	.
9937	4237	1	Formerly	formerly	RB
9937	4237	2	it	-PRON-	PRP
9937	4237	3	was	be	VBD
9937	4237	4	the	the	DT
9937	4237	5	custom	custom	NN
9937	4237	6	to	to	TO
9937	4237	7	keep	keep	VB
9937	4237	8	oysters	oyster	NNS
9937	4237	9	in	in	IN
9937	4237	10	fresh	fresh	JJ
9937	4237	11	water	water	NN
9937	4237	12	,	,	,
9937	4237	13	as	as	IN
9937	4237	14	the	the	DT
9937	4237	15	water	water	NN
9937	4237	16	they	-PRON-	PRP
9937	4237	17	absorb	absorb	VBP
9937	4237	18	bloats	bloat	NNS
9937	4237	19	or	or	CC
9937	4237	20	fattens	fatten	VBZ
9937	4237	21	them	-PRON-	PRP
9937	4237	22	.	.	.
9937	4238	1	This	this	DT
9937	4238	2	practice	practice	NN
9937	4238	3	,	,	,
9937	4238	4	however	however	RB
9937	4238	5	,	,	,
9937	4238	6	has	have	VBZ
9937	4238	7	fallen	fall	VBN
9937	4238	8	into	into	IN
9937	4238	9	disfavor	disfavor	NN
9937	4238	10	.	.	.
9937	4239	1	79	79	CD
9937	4239	2	.	.	.
9937	4240	1	Shell	Shell	NNP
9937	4240	2	fish	fish	NN
9937	4240	3	lend	lend	VBP
9937	4240	4	themselves	-PRON-	PRP
9937	4240	5	admirably	admirably	RB
9937	4240	6	to	to	IN
9937	4240	7	a	a	DT
9937	4240	8	large	large	JJ
9937	4240	9	variety	variety	NN
9937	4240	10	of	of	IN
9937	4240	11	dishes	dish	NNS
9937	4240	12	,	,	,
9937	4240	13	including	include	VBG
9937	4240	14	soups	soup	NNS
9937	4240	15	,	,	,
9937	4240	16	entrees	entree	NNS
9937	4240	17	,	,	,
9937	4240	18	salads	salad	NNS
9937	4240	19	,	,	,
9937	4240	20	and	and	CC
9937	4240	21	substitutes	substitute	NNS
9937	4240	22	for	for	IN
9937	4240	23	meat	meat	NN
9937	4240	24	dishes	dish	NNS
9937	4240	25	.	.	.
9937	4241	1	They	-PRON-	PRP
9937	4241	2	possess	possess	VBP
9937	4241	3	a	a	DT
9937	4241	4	great	great	JJ
9937	4241	5	deal	deal	NN
9937	4241	6	of	of	IN
9937	4241	7	distinctive	distinctive	JJ
9937	4241	8	flavor	flavor	NN
9937	4241	9	,	,	,
9937	4241	10	their	-PRON-	PRP$
9937	4241	11	food	food	NN
9937	4241	12	value	value	NN
9937	4241	13	is	be	VBZ
9937	4241	14	comparatively	comparatively	RB
9937	4241	15	high	high	JJ
9937	4241	16	,	,	,
9937	4241	17	and	and	CC
9937	4241	18	,	,	,
9937	4241	19	provided	provide	VBN
9937	4241	20	they	-PRON-	PRP
9937	4241	21	are	be	VBP
9937	4241	22	in	in	IN
9937	4241	23	good	good	JJ
9937	4241	24	condition	condition	NN
9937	4241	25	and	and	CC
9937	4241	26	are	be	VBP
9937	4241	27	properly	properly	RB
9937	4241	28	prepared	prepare	VBN
9937	4241	29	,	,	,
9937	4241	30	they	-PRON-	PRP
9937	4241	31	are	be	VBP
9937	4241	32	healthful	healthful	JJ
9937	4241	33	and	and	CC
9937	4241	34	easily	easily	RB
9937	4241	35	digested	digest	VBN
9937	4241	36	.	.	.
9937	4242	1	It	-PRON-	PRP
9937	4242	2	can	can	MD
9937	4242	3	therefore	therefore	RB
9937	4242	4	be	be	VB
9937	4242	5	seen	see	VBN
9937	4242	6	that	that	IN
9937	4242	7	shell	shell	JJ
9937	4242	8	fish	fish	NN
9937	4242	9	have	have	VBP
9937	4242	10	much	much	JJ
9937	4242	11	to	to	TO
9937	4242	12	recommend	recommend	VB
9937	4242	13	their	-PRON-	PRP$
9937	4242	14	use	use	NN
9937	4242	15	.	.	.
9937	4243	1	There	there	EX
9937	4243	2	is	be	VBZ
9937	4243	3	considerable	considerable	JJ
9937	4243	4	danger	danger	NN
9937	4243	5	,	,	,
9937	4243	6	however	however	RB
9937	4243	7	,	,	,
9937	4243	8	in	in	IN
9937	4243	9	using	use	VBG
9937	4243	10	any	any	DT
9937	4243	11	varieties	variety	NNS
9937	4243	12	that	that	WDT
9937	4243	13	are	be	VBP
9937	4243	14	not	not	RB
9937	4243	15	perfectly	perfectly	RB
9937	4243	16	fresh	fresh	JJ
9937	4243	17	or	or	CC
9937	4243	18	freshly	freshly	RB
9937	4243	19	cooked	cook	VBN
9937	4243	20	.	.	.
9937	4244	1	In	in	IN
9937	4244	2	the	the	DT
9937	4244	3	case	case	NN
9937	4244	4	of	of	IN
9937	4244	5	mollusks	mollusk	NNS
9937	4244	6	,	,	,
9937	4244	7	or	or	CC
9937	4244	8	bivalves	bivalve	NNS
9937	4244	9	,	,	,
9937	4244	10	much	much	JJ
9937	4244	11	harm	harm	NN
9937	4244	12	has	have	VBZ
9937	4244	13	resulted	result	VBN
9937	4244	14	from	from	IN
9937	4244	15	the	the	DT
9937	4244	16	use	use	NN
9937	4244	17	of	of	IN
9937	4244	18	those	those	DT
9937	4244	19	which	which	WDT
9937	4244	20	have	have	VBP
9937	4244	21	been	be	VBN
9937	4244	22	grown	grow	VBN
9937	4244	23	or	or	CC
9937	4244	24	bred	breed	VBN
9937	4244	25	in	in	IN
9937	4244	26	unsanitary	unsanitary	JJ
9937	4244	27	surroundings	surrounding	NNS
9937	4244	28	.	.	.
9937	4245	1	Because	because	IN
9937	4245	2	of	of	IN
9937	4245	3	these	these	DT
9937	4245	4	facts	fact	NNS
9937	4245	5	,	,	,
9937	4245	6	it	-PRON-	PRP
9937	4245	7	is	be	VBZ
9937	4245	8	of	of	IN
9937	4245	9	the	the	DT
9937	4245	10	utmost	utmost	JJ
9937	4245	11	importance	importance	NN
9937	4245	12	that	that	IN
9937	4245	13	great	great	JJ
9937	4245	14	care	care	NN
9937	4245	15	be	be	VB
9937	4245	16	exercised	exercise	VBN
9937	4245	17	in	in	IN
9937	4245	18	selecting	select	VBG
9937	4245	19	and	and	CC
9937	4245	20	preparing	prepare	VBG
9937	4245	21	shell	shell	JJ
9937	4245	22	fish	fish	NN
9937	4245	23	.	.	.
9937	4246	1	80	80	CD
9937	4246	2	.	.	.
9937	4247	1	COMPOSITION	composition	NN
9937	4247	2	AND	and	CC
9937	4247	3	FOOD	food	NN
9937	4247	4	VALUE	value	NN
9937	4247	5	OF	of	IN
9937	4247	6	SHELL	SHELL	NNP
9937	4247	7	FISH.--In	FISH.--In	NNP
9937	4247	8	composition	composition	NN
9937	4247	9	,	,	,
9937	4247	10	the	the	DT
9937	4247	11	varieties	variety	NNS
9937	4247	12	of	of	IN
9937	4247	13	fish	fish	NN
9937	4247	14	included	include	VBN
9937	4247	15	under	under	IN
9937	4247	16	shell	shell	JJ
9937	4247	17	fish	fish	NN
9937	4247	18	do	do	VBP
9937	4247	19	not	not	RB
9937	4247	20	differ	differ	VB
9937	4247	21	greatly	greatly	RB
9937	4247	22	from	from	IN
9937	4247	23	fish	fish	NN
9937	4247	24	proper	proper	JJ
9937	4247	25	.	.	.
9937	4248	1	Most	Most	JJS
9937	4248	2	of	of	IN
9937	4248	3	them	-PRON-	PRP
9937	4248	4	,	,	,
9937	4248	5	however	however	RB
9937	4248	6	,	,	,
9937	4248	7	contain	contain	VBP
9937	4248	8	more	more	JJR
9937	4248	9	waste	waste	NN
9937	4248	10	and	and	CC
9937	4248	11	less	less	JJR
9937	4248	12	of	of	IN
9937	4248	13	the	the	DT
9937	4248	14	food	food	NN
9937	4248	15	substances	substance	NNS
9937	4248	16	than	than	IN
9937	4248	17	fish	fish	NN
9937	4248	18	,	,	,
9937	4248	19	so	so	IN
9937	4248	20	that	that	IN
9937	4248	21	their	-PRON-	PRP$
9937	4248	22	food	food	NN
9937	4248	23	value	value	NN
9937	4248	24	is	be	VBZ
9937	4248	25	somewhat	somewhat	RB
9937	4248	26	lower	low	JJR
9937	4248	27	.	.	.
9937	4249	1	Table	Table	NNP
9937	4249	2	IV	IV	NNP
9937	4249	3	will	will	MD
9937	4249	4	serve	serve	VB
9937	4249	5	to	to	TO
9937	4249	6	give	give	VB
9937	4249	7	a	a	DT
9937	4249	8	good	good	JJ
9937	4249	9	idea	idea	NN
9937	4249	10	of	of	IN
9937	4249	11	the	the	DT
9937	4249	12	composition	composition	NN
9937	4249	13	and	and	CC
9937	4249	14	food	food	NN
9937	4249	15	value	value	NN
9937	4249	16	of	of	IN
9937	4249	17	the	the	DT
9937	4249	18	several	several	JJ
9937	4249	19	varieties	variety	NNS
9937	4249	20	of	of	IN
9937	4249	21	shell	shell	JJ
9937	4249	22	fish	fish	NNP
9937	4249	23	,	,	,
9937	4249	24	and	and	CC
9937	4249	25	in	in	IN
9937	4249	26	studying	study	VBG
9937	4249	27	it	-PRON-	PRP
9937	4249	28	,	,	,
9937	4249	29	a	a	DT
9937	4249	30	good	good	JJ
9937	4249	31	plan	plan	NN
9937	4249	32	will	will	MD
9937	4249	33	be	be	VB
9937	4249	34	to	to	TO
9937	4249	35	compare	compare	VB
9937	4249	36	it	-PRON-	PRP
9937	4249	37	with	with	IN
9937	4249	38	Table	Table	NNP
9937	4249	39	I	I	NNP
9937	4249	40	,	,	,
9937	4249	41	which	which	WDT
9937	4249	42	gives	give	VBZ
9937	4249	43	the	the	DT
9937	4249	44	food	food	NN
9937	4249	45	value	value	NN
9937	4249	46	of	of	IN
9937	4249	47	fish	fish	NN
9937	4249	48	.	.	.
9937	4250	1	As	as	IN
9937	4250	2	will	will	MD
9937	4250	3	be	be	VB
9937	4250	4	observed	observe	VBN
9937	4250	5	,	,	,
9937	4250	6	protein	protein	NN
9937	4250	7	forms	form	NNS
9937	4250	8	a	a	DT
9937	4250	9	very	very	RB
9937	4250	10	large	large	JJ
9937	4250	11	proportion	proportion	NN
9937	4250	12	of	of	IN
9937	4250	13	the	the	DT
9937	4250	14	food	food	NN
9937	4250	15	substance	substance	NN
9937	4250	16	of	of	IN
9937	4250	17	shell	shell	JJ
9937	4250	18	fish	fish	NN
9937	4250	19	.	.	.
9937	4251	1	Also	also	RB
9937	4251	2	,	,	,
9937	4251	3	they	-PRON-	PRP
9937	4251	4	contain	contain	VBP
9937	4251	5	more	more	JJR
9937	4251	6	carbohydrates	carbohydrate	NNS
9937	4251	7	than	than	IN
9937	4251	8	fish	fish	NN
9937	4251	9	,	,	,
9937	4251	10	the	the	DT
9937	4251	11	amount	amount	NN
9937	4251	12	ranging	range	VBG
9937	4251	13	from	from	IN
9937	4251	14	.4	.4	CD
9937	4251	15	to	to	IN
9937	4251	16	5.2	5.2	CD
9937	4251	17	per	per	NN
9937	4251	18	cent	cent	NN
9937	4251	19	.	.	.
9937	4251	20	,	,	,
9937	4251	21	which	which	WDT
9937	4251	22	is	be	VBZ
9937	4251	23	in	in	IN
9937	4251	24	the	the	DT
9937	4251	25	form	form	NN
9937	4251	26	of	of	IN
9937	4251	27	sugar	sugar	NN
9937	4251	28	.	.	.
9937	4252	1	Although	although	IN
9937	4252	2	this	this	DT
9937	4252	3	amount	amount	NN
9937	4252	4	is	be	VBZ
9937	4252	5	too	too	RB
9937	4252	6	small	small	JJ
9937	4252	7	to	to	TO
9937	4252	8	warrant	warrant	VB
9937	4252	9	much	much	JJ
9937	4252	10	consideration	consideration	NN
9937	4252	11	as	as	IN
9937	4252	12	a	a	DT
9937	4252	13	supply	supply	NN
9937	4252	14	of	of	IN
9937	4252	15	carbohydrates	carbohydrate	NNS
9937	4252	16	,	,	,
9937	4252	17	it	-PRON-	PRP
9937	4252	18	is	be	VBZ
9937	4252	19	mentioned	mention	VBN
9937	4252	20	because	because	IN
9937	4252	21	it	-PRON-	PRP
9937	4252	22	is	be	VBZ
9937	4252	23	an	an	DT
9937	4252	24	interesting	interesting	JJ
9937	4252	25	fact	fact	NN
9937	4252	26	.	.	.
9937	4253	1	TABLE	TABLE	NNP
9937	4253	2	IV	IV	NNP
9937	4253	3	COMPOSITION	COMPOSITION	NNS
9937	4253	4	AND	and	CC
9937	4253	5	FOOD	food	NN
9937	4253	6	VALUE	value	NN
9937	4253	7	OF	of	IN
9937	4253	8	SHELL	shell	FW
9937	4253	9	FISH	fish	NN
9937	4253	10	Name	name	NN
9937	4253	11	of	of	IN
9937	4253	12	Fish	Fish	NNP
9937	4253	13	Water	Water	NNP
9937	4253	14	Protein	Protein	NNP
9937	4253	15	Fat	Fat	NNP
9937	4253	16	Total	Total	NNP
9937	4253	17	Ash	Ash	NNP
9937	4253	18	Food	Food	NNP
9937	4253	19	Value	Value	NNP
9937	4253	20	Carbo-	Carbo-	NNP
9937	4253	21	Per	per	IN
9937	4253	22	Pound	Pound	NNP
9937	4253	23	hydrates	hydrate	VBZ
9937	4253	24	Calories	Calories	NNP
9937	4253	25	Clams	Clams	NNPS
9937	4253	26	,	,	,
9937	4253	27	removed	remove	VBN
9937	4253	28	from	from	IN
9937	4253	29	shell	shell	NNP
9937	4253	30	80.8	80.8	CD
9937	4253	31	10.6	10.6	CD
9937	4253	32	1.1	1.1	CD
9937	4253	33	5.2	5.2	CD
9937	4253	34	2.3	2.3	CD
9937	4253	35	340	340	CD
9937	4253	36	Crabs	Crabs	NNPS
9937	4253	37	,	,	,
9937	4253	38	whole	whole	JJ
9937	4253	39	77.1	77.1	CD
9937	4253	40	16.6	16.6	CD
9937	4253	41	2.0	2.0	CD
9937	4253	42	1.2	1.2	CD
9937	4253	43	3.1	3.1	CD
9937	4253	44	415	415	CD
9937	4253	45	Lobsters	Lobsters	NNPS
9937	4253	46	,	,	,
9937	4253	47	whole	whole	JJ
9937	4253	48	79.2	79.2	CD
9937	4253	49	16.4	16.4	CD
9937	4253	50	1.8	1.8	CD
9937	4253	51	.4	.4	CD
9937	4253	52	2.2	2.2	CD
9937	4253	53	390	390	CD
9937	4253	54	Oysters	Oysters	NNPS
9937	4253	55	,	,	,
9937	4253	56	in	in	IN
9937	4253	57	shell	shell	NNP
9937	4253	58	86.9	86.9	CD
9937	4253	59	6.2	6.2	CD
9937	4253	60	1.2	1.2	CD
9937	4253	61	3.7	3.7	CD
9937	4253	62	2.0	2.0	CD
9937	4253	63	235	235	CD
9937	4253	64	Scallops	scallop	NNS
9937	4253	65	80.3	80.3	CD
9937	4253	66	14.8	14.8	CD
9937	4253	67	.1	.1	CD
9937	4253	68	3.4	3.4	CD
9937	4253	69	1.4	1.4	CD
9937	4253	70	345	345	CD
9937	4253	71	TABLE	table	NN
9937	4253	72	V	v	NN
9937	4253	73	SEASONS	season	NNS
9937	4253	74	FOR	for	IN
9937	4253	75	SHELL	SHELL	NNS
9937	4253	76	FISH	fish	NN
9937	4253	77	NAME	NAME	NNP
9937	4253	78	OF	of	IN
9937	4253	79	FISH	fish	NN
9937	4253	80	SEASON	SEASON	NNP
9937	4253	81	Clams	Clams	NNPS
9937	4253	82	,	,	,
9937	4253	83	hard	hard	RB
9937	4253	84	shelled	shelled	JJ
9937	4253	85	..............	..............	.
9937	4253	86	All	all	PDT
9937	4253	87	the	the	DT
9937	4253	88	year	year	NN
9937	4253	89	Clams	Clams	NNPS
9937	4253	90	,	,	,
9937	4253	91	soft	soft	JJ
9937	4253	92	shelled	shell	VBN
9937	4253	93	..............	..............	.
9937	4253	94	May	May	NNP
9937	4253	95	1	1	CD
9937	4253	96	to	to	IN
9937	4253	97	October	October	NNP
9937	4253	98	15	15	CD
9937	4253	99	Crabs	Crabs	NNP
9937	4253	100	,	,	,
9937	4253	101	hard	hard	RB
9937	4253	102	shelled	shelled	JJ
9937	4253	103	..............	..............	.
9937	4253	104	All	all	PDT
9937	4253	105	the	the	DT
9937	4253	106	year	year	NN
9937	4253	107	Crabs	Crabs	NNP
9937	4253	108	,	,	,
9937	4253	109	soft	soft	JJ
9937	4253	110	shelled	shell	VBN
9937	4253	111	..............	..............	.
9937	4253	112	March	March	NNP
9937	4253	113	1	1	CD
9937	4253	114	to	to	IN
9937	4253	115	October	October	NNP
9937	4253	116	15	15	CD
9937	4253	117	Lobsters	Lobsters	NNPS
9937	4253	118	.........................	.........................	.
9937	4253	119	All	all	PDT
9937	4253	120	the	the	DT
9937	4253	121	year	year	NN
9937	4253	122	Oysters	Oysters	NNPS
9937	4253	123	..........................	..........................	NFP
9937	4253	124	September	September	NNP
9937	4253	125	1	1	CD
9937	4253	126	to	to	IN
9937	4253	127	May	May	NNP
9937	4253	128	1	1	CD
9937	4253	129	Scallops	scallop	NNS
9937	4253	130	.........................	.........................	.
9937	4253	131	September	September	NNP
9937	4253	132	15	15	CD
9937	4253	133	to	to	IN
9937	4253	134	April	April	NNP
9937	4253	135	1	1	CD
9937	4253	136	Shrimp	Shrimp	NNP
9937	4253	137	...........................	...........................	.
9937	4253	138	March	March	NNP
9937	4253	139	15	15	CD
9937	4253	140	to	to	IN
9937	4253	141	June	June	NNP
9937	4253	142	1	1	CD
9937	4253	143	,	,	,
9937	4253	144	and	and	CC
9937	4253	145	September	September	NNP
9937	4253	146	15	15	CD
9937	4253	147	to	to	IN
9937	4253	148	October	October	NNP
9937	4253	149	15	15	CD
9937	4253	150	81	81	CD
9937	4253	151	.	.	.
9937	4254	1	SEASONS	SEASONS	NNP
9937	4254	2	FOR	for	IN
9937	4254	3	SHELL	SHELL	NNS
9937	4254	4	FISH.--With	fish.--with	IN
9937	4254	5	the	the	DT
9937	4254	6	exception	exception	NN
9937	4254	7	of	of	IN
9937	4254	8	clams	clam	NNS
9937	4254	9	and	and	CC
9937	4254	10	lobster	lobster	NN
9937	4254	11	,	,	,
9937	4254	12	which	which	WDT
9937	4254	13	can	can	MD
9937	4254	14	be	be	VB
9937	4254	15	obtained	obtain	VBN
9937	4254	16	all	all	PDT
9937	4254	17	the	the	DT
9937	4254	18	year	year	NN
9937	4254	19	around	around	RB
9937	4254	20	,	,	,
9937	4254	21	shell	shell	NNP
9937	4254	22	fish	fish	NN
9937	4254	23	have	have	VBP
9937	4254	24	particular	particular	JJ
9937	4254	25	seasons	season	NNS
9937	4254	26	;	;	:
9937	4254	27	that	that	RB
9937	4254	28	is	is	RB
9937	4254	29	,	,	,
9937	4254	30	there	there	EX
9937	4254	31	is	be	VBZ
9937	4254	32	a	a	DT
9937	4254	33	certain	certain	JJ
9937	4254	34	time	time	NN
9937	4254	35	of	of	IN
9937	4254	36	the	the	DT
9937	4254	37	year	year	NN
9937	4254	38	when	when	WRB
9937	4254	39	they	-PRON-	PRP
9937	4254	40	are	be	VBP
9937	4254	41	not	not	RB
9937	4254	42	suitable	suitable	JJ
9937	4254	43	for	for	IN
9937	4254	44	food	food	NN
9937	4254	45	.	.	.
9937	4255	1	It	-PRON-	PRP
9937	4255	2	is	be	VBZ
9937	4255	3	very	very	RB
9937	4255	4	important	important	JJ
9937	4255	5	that	that	IN
9937	4255	6	every	every	DT
9937	4255	7	housewife	housewife	NN
9937	4255	8	know	know	VBP
9937	4255	9	just	just	RB
9937	4255	10	what	what	WP
9937	4255	11	these	these	DT
9937	4255	12	seasons	season	NNS
9937	4255	13	are	be	VBP
9937	4255	14	,	,	,
9937	4255	15	so	so	IN
9937	4255	16	that	that	IN
9937	4255	17	she	-PRON-	PRP
9937	4255	18	will	will	MD
9937	4255	19	not	not	RB
9937	4255	20	include	include	VB
9937	4255	21	the	the	DT
9937	4255	22	foods	food	NNS
9937	4255	23	in	in	IN
9937	4255	24	the	the	DT
9937	4255	25	diet	diet	NN
9937	4255	26	of	of	IN
9937	4255	27	her	-PRON-	PRP$
9937	4255	28	family	family	NN
9937	4255	29	when	when	WRB
9937	4255	30	they	-PRON-	PRP
9937	4255	31	should	should	MD
9937	4255	32	not	not	RB
9937	4255	33	be	be	VB
9937	4255	34	used	use	VBN
9937	4255	35	.	.	.
9937	4256	1	Table	table	NN
9937	4256	2	V	V	NNP
9937	4256	3	,	,	,
9937	4256	4	which	which	WDT
9937	4256	5	will	will	MD
9937	4256	6	furnish	furnish	VB
9937	4256	7	her	-PRON-	PRP
9937	4256	8	with	with	IN
9937	4256	9	the	the	DT
9937	4256	10	information	information	NN
9937	4256	11	she	-PRON-	PRP
9937	4256	12	needs	need	VBZ
9937	4256	13	,	,	,
9937	4256	14	should	should	MD
9937	4256	15	therefore	therefore	RB
9937	4256	16	be	be	VB
9937	4256	17	carefully	carefully	RB
9937	4256	18	studied	study	VBN
9937	4256	19	.	.	.
9937	4257	1	*	*	NFP
9937	4257	2	*	*	NFP
9937	4257	3	*	*	NFP
9937	4257	4	*	*	NFP
9937	4257	5	*	*	NFP
9937	4257	6	OYSTERS	oyster	NNS
9937	4257	7	,	,	,
9937	4257	8	CLAMS	clams	NN
9937	4257	9	,	,	,
9937	4257	10	AND	and	CC
9937	4257	11	SCALLOPS	SCALLOPS	NNP
9937	4257	12	OYSTERS	oyster	NNS
9937	4257	13	AND	and	CC
9937	4257	14	THEIR	their	NN
9937	4257	15	PREPARATION	PREPARATION	NNS
9937	4257	16	[	[	-LRB-
9937	4257	17	Illustration	illustration	NN
9937	4257	18	:	:	:
9937	4257	19	FIG	FIG	NNP
9937	4257	20	.	.	.
9937	4258	1	25	25	CD
9937	4258	2	]	]	-RRB-
9937	4258	3	82	82	CD
9937	4258	4	.	.	.
9937	4259	1	OYSTERS	OYSTERS	NNP
9937	4259	2	,	,	,
9937	4259	3	CLAMS	CLAMS	NNP
9937	4259	4	,	,	,
9937	4259	5	and	and	CC
9937	4259	6	SCALLOPS	SCALLOPS	NNP
9937	4259	7	are	be	VBP
9937	4259	8	salt	salt	NN
9937	4259	9	-	-	HYPH
9937	4259	10	water	water	NN
9937	4259	11	fish	fish	NN
9937	4259	12	that	that	WDT
9937	4259	13	belong	belong	VBP
9937	4259	14	to	to	IN
9937	4259	15	the	the	DT
9937	4259	16	family	family	NN
9937	4259	17	of	of	IN
9937	4259	18	mollusks	mollusk	NNS
9937	4259	19	,	,	,
9937	4259	20	or	or	CC
9937	4259	21	soft	soft	JJ
9937	4259	22	-	-	HYPH
9937	4259	23	bodied	bodied	JJ
9937	4259	24	animals	animal	NNS
9937	4259	25	.	.	.
9937	4260	1	They	-PRON-	PRP
9937	4260	2	are	be	VBP
9937	4260	3	entirely	entirely	RB
9937	4260	4	encased	encase	VBN
9937	4260	5	in	in	IN
9937	4260	6	hard	hard	JJ
9937	4260	7	shells	shell	NNS
9937	4260	8	,	,	,
9937	4260	9	which	which	WDT
9937	4260	10	,	,	,
9937	4260	11	though	though	IN
9937	4260	12	of	of	IN
9937	4260	13	the	the	DT
9937	4260	14	same	same	JJ
9937	4260	15	general	general	JJ
9937	4260	16	shape	shape	NN
9937	4260	17	,	,	,
9937	4260	18	differ	differ	VBP
9937	4260	19	somewhat	somewhat	RB
9937	4260	20	from	from	IN
9937	4260	21	each	each	DT
9937	4260	22	other	other	JJ
9937	4260	23	in	in	IN
9937	4260	24	appearance	appearance	NN
9937	4260	25	.	.	.
9937	4261	1	Fig	fig	NN
9937	4261	2	.	.	.
9937	4262	1	25	25	CD
9937	4262	2	shows	show	VBZ
9937	4262	3	a	a	DT
9937	4262	4	group	group	NN
9937	4262	5	of	of	IN
9937	4262	6	oysters	oyster	NNS
9937	4262	7	and	and	CC
9937	4262	8	clams	clam	NNS
9937	4262	9	,	,	,
9937	4262	10	the	the	DT
9937	4262	11	three	three	CD
9937	4262	12	on	on	IN
9937	4262	13	the	the	DT
9937	4262	14	left	left	NN
9937	4262	15	being	be	VBG
9937	4262	16	oysters	oyster	NNS
9937	4262	17	and	and	CC
9937	4262	18	the	the	DT
9937	4262	19	three	three	CD
9937	4262	20	on	on	IN
9937	4262	21	the	the	DT
9937	4262	22	right	right	NN
9937	4262	23	,	,	,
9937	4262	24	clams	clam	NNS
9937	4262	25	.	.	.
9937	4263	1	Oysters	oyster	NNS
9937	4263	2	are	be	VBP
9937	4263	3	larger	large	JJR
9937	4263	4	than	than	IN
9937	4263	5	clams	clam	NNS
9937	4263	6	and	and	CC
9937	4263	7	have	have	VBP
9937	4263	8	a	a	DT
9937	4263	9	rough	rough	JJ
9937	4263	10	,	,	,
9937	4263	11	uneven	uneven	JJ
9937	4263	12	shell	shell	NN
9937	4263	13	,	,	,
9937	4263	14	whereas	whereas	IN
9937	4263	15	clams	clam	NNS
9937	4263	16	have	have	VBP
9937	4263	17	a	a	DT
9937	4263	18	smooth	smooth	JJ
9937	4263	19	,	,	,
9937	4263	20	roundish	roundish	JJ
9937	4263	21	shell	shell	NN
9937	4263	22	.	.	.
9937	4264	1	The	the	DT
9937	4264	2	three	three	CD
9937	4264	3	varieties	variety	NNS
9937	4264	4	of	of	IN
9937	4264	5	mollusks	mollusk	NNS
9937	4264	6	are	be	VBP
9937	4264	7	closely	closely	RB
9937	4264	8	related	related	JJ
9937	4264	9	in	in	IN
9937	4264	10	their	-PRON-	PRP$
9937	4264	11	composition	composition	NN
9937	4264	12	and	and	CC
9937	4264	13	in	in	IN
9937	4264	14	their	-PRON-	PRP$
9937	4264	15	use	use	NN
9937	4264	16	as	as	IN
9937	4264	17	food	food	NN
9937	4264	18	,	,	,
9937	4264	19	but	but	CC
9937	4264	20	as	as	IN
9937	4264	21	oysters	oyster	NNS
9937	4264	22	are	be	VBP
9937	4264	23	probably	probably	RB
9937	4264	24	used	use	VBN
9937	4264	25	more	more	RBR
9937	4264	26	commonly	commonly	RB
9937	4264	27	than	than	IN
9937	4264	28	the	the	DT
9937	4264	29	others	other	NNS
9937	4264	30	they	-PRON-	PRP
9937	4264	31	are	be	VBP
9937	4264	32	considered	consider	VBN
9937	4264	33	first	first	RB
9937	4264	34	.	.	.
9937	4265	1	83	83	CD
9937	4265	2	.	.	.
9937	4266	1	COMPOSITION	COMPOSITION	NNP
9937	4266	2	OF	of	IN
9937	4266	3	OYSTERS.--Oysters	oysters.--oyster	NNS
9937	4266	4	occupy	occupy	VBP
9937	4266	5	a	a	DT
9937	4266	6	prominent	prominent	JJ
9937	4266	7	place	place	NN
9937	4266	8	among	among	IN
9937	4266	9	animal	animal	NN
9937	4266	10	foods	food	NNS
9937	4266	11	,	,	,
9937	4266	12	because	because	IN
9937	4266	13	they	-PRON-	PRP
9937	4266	14	are	be	VBP
9937	4266	15	comparatively	comparatively	RB
9937	4266	16	high	high	JJ
9937	4266	17	in	in	IN
9937	4266	18	protein	protein	NN
9937	4266	19	.	.	.
9937	4267	1	In	in	IN
9937	4267	2	addition	addition	NN
9937	4267	3	,	,	,
9937	4267	4	they	-PRON-	PRP
9937	4267	5	contain	contain	VBP
9937	4267	6	a	a	DT
9937	4267	7	substance	substance	NN
9937	4267	8	that	that	IN
9937	4267	9	most	most	JJS
9937	4267	10	flesh	flesh	NN
9937	4267	11	foods	food	NNS
9937	4267	12	lack	lack	NN
9937	4267	13	in	in	IN
9937	4267	14	any	any	DT
9937	4267	15	quantity	quantity	NN
9937	4267	16	,	,	,
9937	4267	17	namely	namely	RB
9937	4267	18	,	,	,
9937	4267	19	carbohydrate	carbohydrate	VBP
9937	4267	20	in	in	IN
9937	4267	21	the	the	DT
9937	4267	22	form	form	NN
9937	4267	23	of	of	IN
9937	4267	24	glycogen	glycogen	NN
9937	4267	25	,	,	,
9937	4267	26	and	and	CC
9937	4267	27	for	for	IN
9937	4267	28	this	this	DT
9937	4267	29	reason	reason	NN
9937	4267	30	are	be	VBP
9937	4267	31	said	say	VBN
9937	4267	32	to	to	TO
9937	4267	33	resemble	resemble	VB
9937	4267	34	milk	milk	NN
9937	4267	35	closely	closely	RB
9937	4267	36	in	in	IN
9937	4267	37	composition	composition	NN
9937	4267	38	.	.	.
9937	4268	1	A	a	DT
9937	4268	2	comparison	comparison	NN
9937	4268	3	of	of	IN
9937	4268	4	the	the	DT
9937	4268	5	following	follow	VBG
9937	4268	6	figures	figure	NNS
9937	4268	7	will	will	MD
9937	4268	8	show	show	VB
9937	4268	9	how	how	WRB
9937	4268	10	these	these	DT
9937	4268	11	foods	food	NNS
9937	4268	12	resemble	resemble	VBP
9937	4268	13	each	each	DT
9937	4268	14	other	other	JJ
9937	4268	15	:	:	:
9937	4268	16	WATER	water	NN
9937	4268	17	PROTEIN	PROTEIN	NNP
9937	4268	18	FAT	FAT	NNP
9937	4268	19	CARBOHYDRATE	CARBOHYDRATE	NNP
9937	4268	20	MINERAL	MINERAL	NNS
9937	4268	21	SALTS	SALTS	NNP
9937	4268	22	Milk	milk	NN
9937	4268	23	.........	.........	NFP
9937	4268	24	87.0	87.0	CD
9937	4268	25	3.3	3.3	CD
9937	4268	26	4.0	4.0	CD
9937	4268	27	5.0	5.0	CD
9937	4268	28	.7	.7	CD
9937	4268	29	Oysters	oyster	NNS
9937	4268	30	......	......	NFP
9937	4268	31	86.9	86.9	CD
9937	4268	32	6.2	6.2	CD
9937	4268	33	1.2	1.2	CD
9937	4268	34	3.7	3.7	CD
9937	4268	35	2.0	2.0	CD
9937	4268	36	Oysters	Oysters	NNPS
9937	4268	37	,	,	,
9937	4268	38	as	as	IN
9937	4268	39	will	will	MD
9937	4268	40	be	be	VB
9937	4268	41	observed	observe	VBN
9937	4268	42	,	,	,
9937	4268	43	contain	contain	VB
9937	4268	44	only	only	RB
9937	4268	45	a	a	DT
9937	4268	46	small	small	JJ
9937	4268	47	quantity	quantity	NN
9937	4268	48	of	of	IN
9937	4268	49	fat	fat	NN
9937	4268	50	,	,	,
9937	4268	51	and	and	CC
9937	4268	52	for	for	IN
9937	4268	53	this	this	DT
9937	4268	54	reason	reason	NN
9937	4268	55	their	-PRON-	PRP$
9937	4268	56	total	total	JJ
9937	4268	57	food	food	NN
9937	4268	58	value	value	NN
9937	4268	59	is	be	VBZ
9937	4268	60	somewhat	somewhat	RB
9937	4268	61	lower	low	JJR
9937	4268	62	than	than	IN
9937	4268	63	that	that	DT
9937	4268	64	of	of	IN
9937	4268	65	milk	milk	NN
9937	4268	66	.	.	.
9937	4269	1	A	a	DT
9937	4269	2	pint	pint	NN
9937	4269	3	of	of	IN
9937	4269	4	milk	milk	NN
9937	4269	5	has	have	VBZ
9937	4269	6	a	a	DT
9937	4269	7	value	value	NN
9937	4269	8	of	of	IN
9937	4269	9	325	325	CD
9937	4269	10	calories	calorie	NNS
9937	4269	11	,	,	,
9937	4269	12	while	while	IN
9937	4269	13	the	the	DT
9937	4269	14	same	same	JJ
9937	4269	15	quantity	quantity	NN
9937	4269	16	of	of	IN
9937	4269	17	oysters	oyster	NNS
9937	4269	18	has	have	VBZ
9937	4269	19	an	an	DT
9937	4269	20	approximate	approximate	JJ
9937	4269	21	value	value	NN
9937	4269	22	of	of	IN
9937	4269	23	only	only	RB
9937	4269	24	250	250	CD
9937	4269	25	calories	calorie	NNS
9937	4269	26	.	.	.
9937	4270	1	Because	because	IN
9937	4270	2	of	of	IN
9937	4270	3	the	the	DT
9937	4270	4	difference	difference	NN
9937	4270	5	in	in	IN
9937	4270	6	the	the	DT
9937	4270	7	cost	cost	NN
9937	4270	8	of	of	IN
9937	4270	9	these	these	DT
9937	4270	10	two	two	CD
9937	4270	11	foods	food	NNS
9937	4270	12	,	,	,
9937	4270	13	oysters	oyster	NNS
9937	4270	14	costing	cost	VBG
9937	4270	15	several	several	JJ
9937	4270	16	times	time	NNS
9937	4270	17	as	as	RB
9937	4270	18	much	much	RB
9937	4270	19	as	as	IN
9937	4270	20	milk	milk	NN
9937	4270	21	,	,	,
9937	4270	22	the	the	DT
9937	4270	23	use	use	NN
9937	4270	24	of	of	IN
9937	4270	25	oysters	oyster	NNS
9937	4270	26	is	be	VBZ
9937	4270	27	not	not	RB
9937	4270	28	so	so	RB
9937	4270	29	cheap	cheap	JJ
9937	4270	30	a	a	DT
9937	4270	31	way	way	NN
9937	4270	32	of	of	IN
9937	4270	33	supplying	supply	VBG
9937	4270	34	food	food	NN
9937	4270	35	material	material	NN
9937	4270	36	.	.	.
9937	4271	1	84	84	CD
9937	4271	2	.	.	.
9937	4272	1	DIGESTIBILITY	DIGESTIBILITY	NNP
9937	4272	2	OF	of	IN
9937	4272	3	OYSTERS.--When	OYSTERS.--When	NNS
9937	4272	4	merely	merely	RB
9937	4272	5	the	the	DT
9937	4272	6	ability	ability	NN
9937	4272	7	of	of	IN
9937	4272	8	the	the	DT
9937	4272	9	digestive	digestive	JJ
9937	4272	10	tract	tract	NN
9937	4272	11	to	to	TO
9937	4272	12	handle	handle	VB
9937	4272	13	oysters	oyster	NNS
9937	4272	14	is	be	VBZ
9937	4272	15	taken	take	VBN
9937	4272	16	into	into	IN
9937	4272	17	consideration	consideration	NN
9937	4272	18	,	,	,
9937	4272	19	they	-PRON-	PRP
9937	4272	20	are	be	VBP
9937	4272	21	said	say	VBN
9937	4272	22	to	to	TO
9937	4272	23	be	be	VB
9937	4272	24	easily	easily	RB
9937	4272	25	digested	digest	VBN
9937	4272	26	if	if	IN
9937	4272	27	they	-PRON-	PRP
9937	4272	28	are	be	VBP
9937	4272	29	served	serve	VBN
9937	4272	30	raw	raw	JJ
9937	4272	31	or	or	CC
9937	4272	32	are	be	VBP
9937	4272	33	properly	properly	RB
9937	4272	34	prepared	prepared	JJ
9937	4272	35	.	.	.
9937	4273	1	This	this	DT
9937	4273	2	is	be	VBZ
9937	4273	3	due	due	JJ
9937	4273	4	to	to	IN
9937	4273	5	the	the	DT
9937	4273	6	fact	fact	NN
9937	4273	7	that	that	IN
9937	4273	8	when	when	WRB
9937	4273	9	taken	take	VBN
9937	4273	10	as	as	IN
9937	4273	11	a	a	DT
9937	4273	12	food	food	NN
9937	4273	13	they	-PRON-	PRP
9937	4273	14	are	be	VBP
9937	4273	15	disposed	dispose	VBN
9937	4273	16	of	of	IN
9937	4273	17	in	in	IN
9937	4273	18	a	a	DT
9937	4273	19	comparatively	comparatively	RB
9937	4273	20	short	short	JJ
9937	4273	21	time	time	NN
9937	4273	22	by	by	IN
9937	4273	23	the	the	DT
9937	4273	24	stomach	stomach	NN
9937	4273	25	.	.	.
9937	4274	1	In	in	IN
9937	4274	2	addition	addition	NN
9937	4274	3	,	,	,
9937	4274	4	their	-PRON-	PRP$
9937	4274	5	absorption	absorption	NN
9937	4274	6	from	from	IN
9937	4274	7	the	the	DT
9937	4274	8	alimentary	alimentary	JJ
9937	4274	9	tract	tract	NN
9937	4274	10	is	be	VBZ
9937	4274	11	quite	quite	RB
9937	4274	12	complete	complete	JJ
9937	4274	13	;	;	:
9937	4274	14	that	that	RB
9937	4274	15	is	is	RB
9937	4274	16	,	,	,
9937	4274	17	they	-PRON-	PRP
9937	4274	18	contain	contain	VBP
9937	4274	19	little	little	JJ
9937	4274	20	or	or	CC
9937	4274	21	no	no	DT
9937	4274	22	waste	waste	NN
9937	4274	23	material	material	NN
9937	4274	24	.	.	.
9937	4275	1	But	but	CC
9937	4275	2	,	,	,
9937	4275	3	just	just	RB
9937	4275	4	as	as	IN
9937	4275	5	cooking	cooking	NN
9937	4275	6	has	have	VBZ
9937	4275	7	much	much	JJ
9937	4275	8	to	to	TO
9937	4275	9	do	do	VB
9937	4275	10	with	with	IN
9937	4275	11	the	the	DT
9937	4275	12	digestibility	digestibility	NN
9937	4275	13	of	of	IN
9937	4275	14	other	other	JJ
9937	4275	15	protein	protein	NN
9937	4275	16	foods	food	NNS
9937	4275	17	,	,	,
9937	4275	18	so	so	CC
9937	4275	19	it	-PRON-	PRP
9937	4275	20	has	have	VBZ
9937	4275	21	with	with	IN
9937	4275	22	oysters	oyster	NNS
9937	4275	23	.	.	.
9937	4276	1	For	for	IN
9937	4276	2	this	this	DT
9937	4276	3	reason	reason	NN
9937	4276	4	,	,	,
9937	4276	5	the	the	DT
9937	4276	6	housewife	housewife	NN
9937	4276	7	who	who	WP
9937	4276	8	wishes	wish	VBZ
9937	4276	9	to	to	TO
9937	4276	10	feed	feed	VB
9937	4276	11	her	-PRON-	PRP$
9937	4276	12	family	family	NN
9937	4276	13	this	this	DT
9937	4276	14	food	food	NN
9937	4276	15	in	in	IN
9937	4276	16	its	-PRON-	PRP$
9937	4276	17	most	most	RBS
9937	4276	18	digestible	digestible	JJ
9937	4276	19	form	form	NN
9937	4276	20	must	must	MD
9937	4276	21	thoroughly	thoroughly	RB
9937	4276	22	understand	understand	VB
9937	4276	23	all	all	DT
9937	4276	24	phases	phase	NNS
9937	4276	25	of	of	IN
9937	4276	26	its	-PRON-	PRP$
9937	4276	27	cooking	cooking	NN
9937	4276	28	.	.	.
9937	4277	1	85	85	CD
9937	4277	2	.	.	.
9937	4278	1	HEALTHFULNESS	HEALTHFULNESS	NNP
9937	4278	2	OF	of	IN
9937	4278	3	OYSTERS.--Much	oysters.--much	CD
9937	4278	4	illness	illness	NN
9937	4278	5	has	have	VBZ
9937	4278	6	been	be	VBN
9937	4278	7	attributed	attribute	VBN
9937	4278	8	to	to	IN
9937	4278	9	oysters	oyster	NNS
9937	4278	10	,	,	,
9937	4278	11	and	and	CC
9937	4278	12	without	without	IN
9937	4278	13	doubt	doubt	NN
9937	4278	14	they	-PRON-	PRP
9937	4278	15	have	have	VBP
9937	4278	16	been	be	VBN
9937	4278	17	the	the	DT
9937	4278	18	cause	cause	NN
9937	4278	19	of	of	IN
9937	4278	20	some	some	DT
9937	4278	21	typhoid	typhoid	NN
9937	4278	22	and	and	CC
9937	4278	23	some	some	DT
9937	4278	24	ptomaine	ptomaine	NN
9937	4278	25	poisoning	poisoning	NN
9937	4278	26	.	.	.
9937	4279	1	A	a	DT
9937	4279	2	knowledge	knowledge	NN
9937	4279	3	of	of	IN
9937	4279	4	the	the	DT
9937	4279	5	reason	reason	NN
9937	4279	6	for	for	IN
9937	4279	7	these	these	DT
9937	4279	8	diseases	disease	NNS
9937	4279	9	has	have	VBZ
9937	4279	10	done	do	VBN
9937	4279	11	much	much	JJ
9937	4279	12	to	to	TO
9937	4279	13	eliminate	eliminate	VB
9937	4279	14	them	-PRON-	PRP
9937	4279	15	.	.	.
9937	4280	1	It	-PRON-	PRP
9937	4280	2	is	be	VBZ
9937	4280	3	now	now	RB
9937	4280	4	definitely	definitely	RB
9937	4280	5	known	know	VBN
9937	4280	6	that	that	IN
9937	4280	7	much	much	JJ
9937	4280	8	of	of	IN
9937	4280	9	the	the	DT
9937	4280	10	typhoid	typhoid	NN
9937	4280	11	caused	cause	VBN
9937	4280	12	from	from	IN
9937	4280	13	eating	eat	VBG
9937	4280	14	oysters	oyster	NNS
9937	4280	15	was	be	VBD
9937	4280	16	due	due	JJ
9937	4280	17	to	to	IN
9937	4280	18	the	the	DT
9937	4280	19	conditions	condition	NNS
9937	4280	20	under	under	IN
9937	4280	21	which	which	WDT
9937	4280	22	they	-PRON-	PRP
9937	4280	23	were	be	VBD
9937	4280	24	grown	grow	VBN
9937	4280	25	.	.	.
9937	4281	1	In	in	IN
9937	4281	2	their	-PRON-	PRP$
9937	4281	3	growth	growth	NN
9937	4281	4	,	,	,
9937	4281	5	oysters	oyster	NNS
9937	4281	6	fasten	fasten	VBP
9937	4281	7	themselves	-PRON-	PRP
9937	4281	8	to	to	IN
9937	4281	9	stationary	stationary	JJ
9937	4281	10	things	thing	NNS
9937	4281	11	,	,	,
9937	4281	12	such	such	JJ
9937	4281	13	as	as	IN
9937	4281	14	rocks	rock	NNS
9937	4281	15	or	or	CC
9937	4281	16	piles	pile	NNS
9937	4281	17	driven	drive	VBN
9937	4281	18	into	into	IN
9937	4281	19	the	the	DT
9937	4281	20	ground	ground	NN
9937	4281	21	underneath	underneath	IN
9937	4281	22	the	the	DT
9937	4281	23	water	water	NN
9937	4281	24	,	,	,
9937	4281	25	and	and	CC
9937	4281	26	they	-PRON-	PRP
9937	4281	27	obtain	obtain	VBP
9937	4281	28	their	-PRON-	PRP$
9937	4281	29	food	food	NN
9937	4281	30	by	by	IN
9937	4281	31	simply	simply	RB
9937	4281	32	opening	open	VBG
9937	4281	33	the	the	DT
9937	4281	34	shell	shell	NN
9937	4281	35	and	and	CC
9937	4281	36	making	make	VBG
9937	4281	37	use	use	NN
9937	4281	38	of	of	IN
9937	4281	39	minute	minute	JJ
9937	4281	40	particles	particle	NNS
9937	4281	41	of	of	IN
9937	4281	42	plant	plant	NN
9937	4281	43	and	and	CC
9937	4281	44	animal	animal	NN
9937	4281	45	life	life	NN
9937	4281	46	that	that	IN
9937	4281	47	they	-PRON-	PRP
9937	4281	48	are	be	VBP
9937	4281	49	able	able	JJ
9937	4281	50	to	to	TO
9937	4281	51	extract	extract	VB
9937	4281	52	from	from	IN
9937	4281	53	the	the	DT
9937	4281	54	water	water	NN
9937	4281	55	.	.	.
9937	4282	1	When	when	WRB
9937	4282	2	the	the	DT
9937	4282	3	water	water	NN
9937	4282	4	was	be	VBD
9937	4282	5	not	not	RB
9937	4282	6	clean	clean	JJ
9937	4282	7	or	or	CC
9937	4282	8	when	when	WRB
9937	4282	9	sewage	sewage	NN
9937	4282	10	was	be	VBD
9937	4282	11	turned	turn	VBN
9937	4282	12	into	into	IN
9937	4282	13	it	-PRON-	PRP
9937	4282	14	,	,	,
9937	4282	15	typhoid	typhoid	JJ
9937	4282	16	germs	germ	NNS
9937	4282	17	were	be	VBD
9937	4282	18	transmitted	transmit	VBN
9937	4282	19	to	to	IN
9937	4282	20	persons	person	NNS
9937	4282	21	who	who	WP
9937	4282	22	took	take	VBD
9937	4282	23	oysters	oyster	NNS
9937	4282	24	as	as	IN
9937	4282	25	food	food	NN
9937	4282	26	.	.	.
9937	4283	1	At	at	IN
9937	4283	2	present	present	NN
9937	4283	3	,	,	,
9937	4283	4	there	there	EX
9937	4283	5	is	be	VBZ
9937	4283	6	scarcely	scarcely	RB
9937	4283	7	any	any	DT
9937	4283	8	danger	danger	NN
9937	4283	9	from	from	IN
9937	4283	10	such	such	JJ
9937	4283	11	causes	cause	NNS
9937	4283	12	,	,	,
9937	4283	13	for	for	IN
9937	4283	14	more	more	JJR
9937	4283	15	care	care	NN
9937	4283	16	is	be	VBZ
9937	4283	17	now	now	RB
9937	4283	18	given	give	VBN
9937	4283	19	to	to	IN
9937	4283	20	the	the	DT
9937	4283	21	conditions	condition	NNS
9937	4283	22	under	under	IN
9937	4283	23	which	which	WDT
9937	4283	24	oysters	oyster	NNS
9937	4283	25	grow	grow	VBP
9937	4283	26	.	.	.
9937	4284	1	Ptomaine	ptomaine	NN
9937	4284	2	poisoning	poisoning	NN
9937	4284	3	from	from	IN
9937	4284	4	oysters	oyster	NNS
9937	4284	5	was	be	VBD
9937	4284	6	caused	cause	VBN
9937	4284	7	by	by	IN
9937	4284	8	eating	eat	VBG
9937	4284	9	them	-PRON-	PRP
9937	4284	10	when	when	WRB
9937	4284	11	they	-PRON-	PRP
9937	4284	12	had	have	VBD
9937	4284	13	been	be	VBN
9937	4284	14	improperly	improperly	RB
9937	4284	15	cared	care	VBN
9937	4284	16	for	for	IN
9937	4284	17	in	in	IN
9937	4284	18	storage	storage	NN
9937	4284	19	or	or	CC
9937	4284	20	had	have	VBD
9937	4284	21	been	be	VBN
9937	4284	22	taken	take	VBN
9937	4284	23	from	from	IN
9937	4284	24	the	the	DT
9937	4284	25	shells	shell	NNS
9937	4284	26	after	after	IN
9937	4284	27	they	-PRON-	PRP
9937	4284	28	were	be	VBD
9937	4284	29	dead	dead	JJ
9937	4284	30	.	.	.
9937	4285	1	Unless	unless	IN
9937	4285	2	persons	person	NNS
9937	4285	3	handling	handle	VBG
9937	4285	4	oysters	oyster	NNS
9937	4285	5	know	know	VBP
9937	4285	6	how	how	WRB
9937	4285	7	to	to	TO
9937	4285	8	take	take	VB
9937	4285	9	care	care	NN
9937	4285	10	of	of	IN
9937	4285	11	them	-PRON-	PRP
9937	4285	12	,	,	,
9937	4285	13	this	this	DT
9937	4285	14	danger	danger	NN
9937	4285	15	is	be	VBZ
9937	4285	16	still	still	RB
9937	4285	17	likely	likely	JJ
9937	4285	18	to	to	TO
9937	4285	19	exist	exist	VB
9937	4285	20	.	.	.
9937	4286	1	86	86	CD
9937	4286	2	.	.	.
9937	4287	1	PURCHASING	purchasing	NN
9937	4287	2	OYSTERS.--To	OYSTERS.--To	NNS
9937	4287	3	be	be	VB
9937	4287	4	able	able	JJ
9937	4287	5	to	to	TO
9937	4287	6	purchase	purchase	VB
9937	4287	7	oysters	oyster	NNS
9937	4287	8	intelligently	intelligently	RB
9937	4287	9	,	,	,
9937	4287	10	the	the	DT
9937	4287	11	housewife	housewife	NN
9937	4287	12	should	should	MD
9937	4287	13	be	be	VB
9937	4287	14	familiar	familiar	JJ
9937	4287	15	with	with	IN
9937	4287	16	the	the	DT
9937	4287	17	names	name	NNS
9937	4287	18	of	of	IN
9937	4287	19	the	the	DT
9937	4287	20	various	various	JJ
9937	4287	21	kinds	kind	NNS
9937	4287	22	.	.	.
9937	4288	1	These	these	DT
9937	4288	2	names	name	NNS
9937	4288	3	are	be	VBP
9937	4288	4	dependent	dependent	JJ
9937	4288	5	on	on	IN
9937	4288	6	the	the	DT
9937	4288	7	locality	locality	NN
9937	4288	8	from	from	IN
9937	4288	9	which	which	WDT
9937	4288	10	the	the	DT
9937	4288	11	oysters	oyster	NNS
9937	4288	12	come	come	VBP
9937	4288	13	,	,	,
9937	4288	14	and	and	CC
9937	4288	15	include	include	VBP
9937	4288	16	_	_	NNP
9937	4288	17	Blue	Blue	NNP
9937	4288	18	Points	Points	NNPS
9937	4288	19	,	,	,
9937	4288	20	Cape	Cape	NNP
9937	4288	21	Cods	Cods	NNP
9937	4288	22	,	,	,
9937	4288	23	Cotuits	Cotuits	NNP
9937	4288	24	,	,	,
9937	4288	25	Lynn	Lynn	NNP
9937	4288	26	Havens	Havens	NNP
9937	4288	27	_	_	NNP
9937	4288	28	,	,	,
9937	4288	29	and	and	CC
9937	4288	30	numerous	numerous	JJ
9937	4288	31	other	other	JJ
9937	4288	32	varieties	variety	NNS
9937	4288	33	.	.	.
9937	4289	1	It	-PRON-	PRP
9937	4289	2	should	should	MD
9937	4289	3	be	be	VB
9937	4289	4	remembered	remember	VBN
9937	4289	5	that	that	IN
9937	4289	6	the	the	DT
9937	4289	7	varieties	variety	NNS
9937	4289	8	raised	raise	VBD
9937	4289	9	in	in	IN
9937	4289	10	different	different	JJ
9937	4289	11	localities	locality	NNS
9937	4289	12	are	be	VBP
9937	4289	13	quite	quite	RB
9937	4289	14	distinctive	distinctive	JJ
9937	4289	15	,	,	,
9937	4289	16	differing	differ	VBG
9937	4289	17	to	to	IN
9937	4289	18	some	some	DT
9937	4289	19	extent	extent	NN
9937	4289	20	in	in	IN
9937	4289	21	both	both	DT
9937	4289	22	size	size	NN
9937	4289	23	and	and	CC
9937	4289	24	appearance	appearance	NN
9937	4289	25	.	.	.
9937	4290	1	Unless	unless	IN
9937	4290	2	the	the	DT
9937	4290	3	purchaser	purchaser	NN
9937	4290	4	is	be	VBZ
9937	4290	5	familiar	familiar	JJ
9937	4290	6	with	with	IN
9937	4290	7	the	the	DT
9937	4290	8	different	different	JJ
9937	4290	9	varieties	variety	NNS
9937	4290	10	,	,	,
9937	4290	11	almost	almost	RB
9937	4290	12	any	any	DT
9937	4290	13	of	of	IN
9937	4290	14	the	the	DT
9937	4290	15	small	small	JJ
9937	4290	16	oysters	oyster	NNS
9937	4290	17	are	be	VBP
9937	4290	18	likely	likely	JJ
9937	4290	19	to	to	TO
9937	4290	20	be	be	VB
9937	4290	21	sold	sell	VBN
9937	4290	22	to	to	IN
9937	4290	23	her	-PRON-	PRP
9937	4290	24	for	for	IN
9937	4290	25	one	one	CD
9937	4290	26	of	of	IN
9937	4290	27	the	the	DT
9937	4290	28	small	small	JJ
9937	4290	29	varieties	variety	NNS
9937	4290	30	and	and	CC
9937	4290	31	,	,	,
9937	4290	32	likewise	likewise	RB
9937	4290	33	,	,	,
9937	4290	34	any	any	DT
9937	4290	35	of	of	IN
9937	4290	36	the	the	DT
9937	4290	37	large	large	JJ
9937	4290	38	oysters	oyster	NNS
9937	4290	39	for	for	IN
9937	4290	40	one	one	CD
9937	4290	41	of	of	IN
9937	4290	42	the	the	DT
9937	4290	43	large	large	JJ
9937	4290	44	varieties	variety	NNS
9937	4290	45	.	.	.
9937	4291	1	While	while	IN
9937	4291	2	this	this	DT
9937	4291	3	is	be	VBZ
9937	4291	4	of	of	IN
9937	4291	5	small	small	JJ
9937	4291	6	consequence	consequence	NN
9937	4291	7	,	,	,
9937	4291	8	provided	provide	VBD
9937	4291	9	the	the	DT
9937	4291	10	quality	quality	NN
9937	4291	11	is	be	VBZ
9937	4291	12	satisfactory	satisfactory	JJ
9937	4291	13	and	and	CC
9937	4291	14	the	the	DT
9937	4291	15	price	price	NN
9937	4291	16	is	be	VBZ
9937	4291	17	right	right	JJ
9937	4291	18	,	,	,
9937	4291	19	it	-PRON-	PRP
9937	4291	20	is	be	VBZ
9937	4291	21	well	well	JJ
9937	4291	22	for	for	IN
9937	4291	23	every	every	DT
9937	4291	24	housewife	housewife	NN
9937	4291	25	to	to	TO
9937	4291	26	familiarize	familiarize	VB
9937	4291	27	herself	-PRON-	PRP
9937	4291	28	with	with	IN
9937	4291	29	the	the	DT
9937	4291	30	names	name	NNS
9937	4291	31	of	of	IN
9937	4291	32	the	the	DT
9937	4291	33	various	various	JJ
9937	4291	34	kinds	kind	NNS
9937	4291	35	,	,	,
9937	4291	36	so	so	IN
9937	4291	37	that	that	IN
9937	4291	38	she	-PRON-	PRP
9937	4291	39	may	may	MD
9937	4291	40	know	know	VB
9937	4291	41	just	just	RB
9937	4291	42	what	what	WP
9937	4291	43	variety	variety	NN
9937	4291	44	she	-PRON-	PRP
9937	4291	45	is	be	VBZ
9937	4291	46	purchasing	purchase	VBG
9937	4291	47	.	.	.
9937	4292	1	87	87	CD
9937	4292	2	.	.	.
9937	4293	1	When	when	WRB
9937	4293	2	oysters	oyster	NNS
9937	4293	3	are	be	VBP
9937	4293	4	bought	buy	VBN
9937	4293	5	in	in	IN
9937	4293	6	the	the	DT
9937	4293	7	shell	shell	NN
9937	4293	8	,	,	,
9937	4293	9	they	-PRON-	PRP
9937	4293	10	should	should	MD
9937	4293	11	be	be	VB
9937	4293	12	alive	alive	JJ
9937	4293	13	,	,	,
9937	4293	14	a	a	DT
9937	4293	15	fact	fact	NN
9937	4293	16	that	that	WDT
9937	4293	17	can	can	MD
9937	4293	18	be	be	VB
9937	4293	19	determined	determine	VBN
9937	4293	20	by	by	IN
9937	4293	21	the	the	DT
9937	4293	22	tightly	tightly	RB
9937	4293	23	closed	close	VBN
9937	4293	24	shell	shell	NN
9937	4293	25	,	,	,
9937	4293	26	as	as	IN
9937	4293	27	has	have	VBZ
9937	4293	28	already	already	RB
9937	4293	29	been	be	VBN
9937	4293	30	stated	state	VBN
9937	4293	31	.	.	.
9937	4294	1	If	if	IN
9937	4294	2	the	the	DT
9937	4294	3	shells	shell	NNS
9937	4294	4	are	be	VBP
9937	4294	5	not	not	RB
9937	4294	6	closed	closed	JJ
9937	4294	7	or	or	CC
9937	4294	8	can	can	MD
9937	4294	9	be	be	VB
9937	4294	10	easily	easily	RB
9937	4294	11	pried	pry	VBN
9937	4294	12	apart	apart	RB
9937	4294	13	,	,	,
9937	4294	14	it	-PRON-	PRP
9937	4294	15	may	may	MD
9937	4294	16	be	be	VB
9937	4294	17	known	know	VBN
9937	4294	18	that	that	IN
9937	4294	19	the	the	DT
9937	4294	20	oysters	oyster	NNS
9937	4294	21	are	be	VBP
9937	4294	22	not	not	RB
9937	4294	23	good	good	JJ
9937	4294	24	and	and	CC
9937	4294	25	that	that	IN
9937	4294	26	they	-PRON-	PRP
9937	4294	27	should	should	MD
9937	4294	28	be	be	VB
9937	4294	29	rejected	reject	VBN
9937	4294	30	.	.	.
9937	4295	1	When	when	WRB
9937	4295	2	it	-PRON-	PRP
9937	4295	3	is	be	VBZ
9937	4295	4	possible	possible	JJ
9937	4295	5	to	to	TO
9937	4295	6	procure	procure	VB
9937	4295	7	them	-PRON-	PRP
9937	4295	8	,	,	,
9937	4295	9	oysters	oyster	NNS
9937	4295	10	that	that	WDT
9937	4295	11	have	have	VBP
9937	4295	12	been	be	VBN
9937	4295	13	removed	remove	VBN
9937	4295	14	from	from	IN
9937	4295	15	the	the	DT
9937	4295	16	shells	shell	NNS
9937	4295	17	immediately	immediately	RB
9937	4295	18	after	after	IN
9937	4295	19	being	be	VBG
9937	4295	20	taken	take	VBN
9937	4295	21	from	from	IN
9937	4295	22	the	the	DT
9937	4295	23	beds	bed	NNS
9937	4295	24	are	be	VBP
9937	4295	25	preferable	preferable	JJ
9937	4295	26	to	to	IN
9937	4295	27	those	those	DT
9937	4295	28	which	which	WDT
9937	4295	29	have	have	VBP
9937	4295	30	not	not	RB
9937	4295	31	been	be	VBN
9937	4295	32	removed	remove	VBN
9937	4295	33	from	from	IN
9937	4295	34	the	the	DT
9937	4295	35	shells	shell	NNS
9937	4295	36	before	before	IN
9937	4295	37	shipping	shipping	NN
9937	4295	38	.	.	.
9937	4296	1	When	when	WRB
9937	4296	2	purchased	purchase	VBN
9937	4296	3	out	out	IN
9937	4296	4	of	of	IN
9937	4296	5	the	the	DT
9937	4296	6	shells	shell	NNS
9937	4296	7	,	,	,
9937	4296	8	oysters	oyster	NNS
9937	4296	9	should	should	MD
9937	4296	10	be	be	VB
9937	4296	11	grayish	grayish	NN
9937	4296	12	in	in	IN
9937	4296	13	color	color	NN
9937	4296	14	,	,	,
9937	4296	15	should	should	MD
9937	4296	16	have	have	VB
9937	4296	17	no	no	DT
9937	4296	18	disagreeable	disagreeable	JJ
9937	4296	19	odor	odor	NN
9937	4296	20	,	,	,
9937	4296	21	and	and	CC
9937	4296	22	should	should	MD
9937	4296	23	contain	contain	VB
9937	4296	24	no	no	DT
9937	4296	25	excess	excess	JJ
9937	4296	26	water	water	NN
9937	4296	27	or	or	CC
9937	4296	28	liquid	liquid	NN
9937	4296	29	.	.	.
9937	4297	1	After	after	IN
9937	4297	2	being	be	VBG
9937	4297	3	purchased	purchase	VBN
9937	4297	4	,	,	,
9937	4297	5	oysters	oyster	NNS
9937	4297	6	should	should	MD
9937	4297	7	be	be	VB
9937	4297	8	kept	keep	VBN
9937	4297	9	on	on	IN
9937	4297	10	ice	ice	NN
9937	4297	11	unless	unless	IN
9937	4297	12	they	-PRON-	PRP
9937	4297	13	can	can	MD
9937	4297	14	be	be	VB
9937	4297	15	cooked	cook	VBN
9937	4297	16	at	at	IN
9937	4297	17	once	once	RB
9937	4297	18	.	.	.
9937	4298	1	The	the	DT
9937	4298	2	season	season	NN
9937	4298	3	for	for	IN
9937	4298	4	oysters	oyster	NNS
9937	4298	5	is	be	VBZ
9937	4298	6	from	from	IN
9937	4298	7	September	September	NNP
9937	4298	8	to	to	IN
9937	4298	9	April	April	NNP
9937	4298	10	,	,	,
9937	4298	11	inclusive	inclusive	JJ
9937	4298	12	.	.	.
9937	4299	1	While	while	IN
9937	4299	2	in	in	IN
9937	4299	3	some	some	DT
9937	4299	4	localities	locality	NNS
9937	4299	5	they	-PRON-	PRP
9937	4299	6	can	can	MD
9937	4299	7	be	be	VB
9937	4299	8	purchased	purchase	VBN
9937	4299	9	at	at	IN
9937	4299	10	other	other	JJ
9937	4299	11	times	time	NNS
9937	4299	12	during	during	IN
9937	4299	13	the	the	DT
9937	4299	14	year	year	NN
9937	4299	15	,	,	,
9937	4299	16	they	-PRON-	PRP
9937	4299	17	are	be	VBP
9937	4299	18	not	not	RB
9937	4299	19	likely	likely	JJ
9937	4299	20	to	to	TO
9937	4299	21	be	be	VB
9937	4299	22	so	so	RB
9937	4299	23	good	good	JJ
9937	4299	24	.	.	.
9937	4300	1	In	in	IN
9937	4300	2	fact	fact	NN
9937	4300	3	,	,	,
9937	4300	4	it	-PRON-	PRP
9937	4300	5	is	be	VBZ
9937	4300	6	not	not	RB
9937	4300	7	safe	safe	JJ
9937	4300	8	to	to	TO
9937	4300	9	use	use	VB
9937	4300	10	oysters	oyster	NNS
9937	4300	11	during	during	IN
9937	4300	12	the	the	DT
9937	4300	13	warm	warm	JJ
9937	4300	14	months	month	NNS
9937	4300	15	.	.	.
9937	4301	1	88	88	CD
9937	4301	2	.	.	.
9937	4302	1	IMPORTANT	IMPORTANT	NNP
9937	4302	2	POINTS	POINTS	NNPS
9937	4302	3	IN	in	IN
9937	4302	4	COOKING	cooking	NN
9937	4302	5	OYSTERS.--The	oysters.--the	JJ
9937	4302	6	protein	protein	NN
9937	4302	7	of	of	IN
9937	4302	8	oysters	oyster	NNS
9937	4302	9	,	,	,
9937	4302	10	like	like	IN
9937	4302	11	that	that	DT
9937	4302	12	found	find	VBN
9937	4302	13	in	in	IN
9937	4302	14	other	other	JJ
9937	4302	15	foods	food	NNS
9937	4302	16	,	,	,
9937	4302	17	is	be	VBZ
9937	4302	18	coagulated	coagulate	VBN
9937	4302	19	by	by	IN
9937	4302	20	heat	heat	NN
9937	4302	21	.	.	.
9937	4303	1	Long	long	JJ
9937	4303	2	heat	heat	NN
9937	4303	3	,	,	,
9937	4303	4	provided	provide	VBN
9937	4303	5	it	-PRON-	PRP
9937	4303	6	is	be	VBZ
9937	4303	7	sufficiently	sufficiently	RB
9937	4303	8	intense	intense	JJ
9937	4303	9	,	,	,
9937	4303	10	makes	make	VBZ
9937	4303	11	oysters	oyster	NNS
9937	4303	12	tough	tough	JJ
9937	4303	13	,	,	,
9937	4303	14	and	and	CC
9937	4303	15	in	in	IN
9937	4303	16	this	this	DT
9937	4303	17	condition	condition	NN
9937	4303	18	they	-PRON-	PRP
9937	4303	19	are	be	VBP
9937	4303	20	neither	neither	RB
9937	4303	21	agreeable	agreeable	JJ
9937	4303	22	to	to	TO
9937	4303	23	eat	eat	VB
9937	4303	24	nor	nor	CC
9937	4303	25	readily	readily	RB
9937	4303	26	digested	digest	VBN
9937	4303	27	.	.	.
9937	4304	1	When	when	WRB
9937	4304	2	they	-PRON-	PRP
9937	4304	3	are	be	VBP
9937	4304	4	to	to	TO
9937	4304	5	be	be	VB
9937	4304	6	cooked	cook	VBN
9937	4304	7	at	at	IN
9937	4304	8	a	a	DT
9937	4304	9	high	high	JJ
9937	4304	10	temperature	temperature	NN
9937	4304	11	,	,	,
9937	4304	12	therefore	therefore	RB
9937	4304	13	,	,	,
9937	4304	14	the	the	DT
9937	4304	15	cooking	cooking	NN
9937	4304	16	should	should	MD
9937	4304	17	be	be	VB
9937	4304	18	done	do	VBN
9937	4304	19	quickly	quickly	RB
9937	4304	20	.	.	.
9937	4305	1	If	if	IN
9937	4305	2	they	-PRON-	PRP
9937	4305	3	are	be	VBP
9937	4305	4	to	to	TO
9937	4305	5	be	be	VB
9937	4305	6	cooked	cook	VBN
9937	4305	7	at	at	IN
9937	4305	8	a	a	DT
9937	4305	9	temperature	temperature	NN
9937	4305	10	below	below	IN
9937	4305	11	the	the	DT
9937	4305	12	boiling	boiling	NN
9937	4305	13	point	point	NN
9937	4305	14	,	,	,
9937	4305	15	they	-PRON-	PRP
9937	4305	16	may	may	MD
9937	4305	17	be	be	VB
9937	4305	18	subjected	subject	VBN
9937	4305	19	to	to	IN
9937	4305	20	heat	heat	NN
9937	4305	21	for	for	IN
9937	4305	22	a	a	DT
9937	4305	23	longer	long	JJR
9937	4305	24	time	time	NN
9937	4305	25	without	without	IN
9937	4305	26	becoming	become	VBG
9937	4305	27	so	so	RB
9937	4305	28	tough	tough	JJ
9937	4305	29	as	as	IN
9937	4305	30	when	when	WRB
9937	4305	31	a	a	DT
9937	4305	32	high	high	JJ
9937	4305	33	temperature	temperature	NN
9937	4305	34	is	be	VBZ
9937	4305	35	used	use	VBN
9937	4305	36	.	.	.
9937	4306	1	Cooking	cooking	NN
9937	4306	2	quickly	quickly	RB
9937	4306	3	at	at	IN
9937	4306	4	a	a	DT
9937	4306	5	high	high	JJ
9937	4306	6	temperature	temperature	NN
9937	4306	7	,	,	,
9937	4306	8	however	however	RB
9937	4306	9	,	,	,
9937	4306	10	is	be	VBZ
9937	4306	11	preferable	preferable	JJ
9937	4306	12	in	in	IN
9937	4306	13	most	most	JJS
9937	4306	14	cases	case	NNS
9937	4306	15	to	to	IN
9937	4306	16	long	long	JJ
9937	4306	17	,	,	,
9937	4306	18	slow	slow	JJ
9937	4306	19	cooking	cooking	NN
9937	4306	20	.	.	.
9937	4307	1	For	for	IN
9937	4307	2	example	example	NN
9937	4307	3	,	,	,
9937	4307	4	in	in	IN
9937	4307	5	the	the	DT
9937	4307	6	preparation	preparation	NN
9937	4307	7	of	of	IN
9937	4307	8	oyster	oyster	NNP
9937	4307	9	stew	stew	NNP
9937	4307	10	,	,	,
9937	4307	11	long	long	JJ
9937	4307	12	cooking	cooking	NN
9937	4307	13	produces	produce	VBZ
9937	4307	14	no	no	DT
9937	4307	15	better	well	JJR
9937	4307	16	flavor	flavor	NN
9937	4307	17	than	than	IN
9937	4307	18	short	short	JJ
9937	4307	19	cooking	cooking	NN
9937	4307	20	at	at	IN
9937	4307	21	a	a	DT
9937	4307	22	high	high	JJ
9937	4307	23	temperature	temperature	NN
9937	4307	24	and	and	CC
9937	4307	25	renders	render	VBZ
9937	4307	26	oysters	oyster	NNS
9937	4307	27	far	far	RB
9937	4307	28	less	less	RBR
9937	4307	29	digestible	digestible	JJ
9937	4307	30	.	.	.
9937	4308	1	[	[	-LRB-
9937	4308	2	Illustration	illustration	NN
9937	4308	3	:	:	:
9937	4308	4	FIG	FIG	NNP
9937	4308	5	.	.	.
9937	4309	1	26	26	LS
9937	4309	2	]	]	-RRB-
9937	4309	3	[	[	-LRB-
9937	4309	4	Illustration	illustration	NN
9937	4309	5	:	:	:
9937	4309	6	FIG	FIG	NNP
9937	4309	7	.	.	.
9937	4310	1	27	27	CD
9937	4310	2	]	]	-RRB-
9937	4310	3	89	89	CD
9937	4310	4	.	.	.
9937	4311	1	OPENING	open	VBG
9937	4311	2	OYSTERS.--Unless	oysters.--unless	NN
9937	4311	3	oysters	oyster	NNS
9937	4311	4	are	be	VBP
9937	4311	5	bought	buy	VBN
9937	4311	6	already	already	RB
9937	4311	7	opened	open	VBN
9937	4311	8	,	,	,
9937	4311	9	it	-PRON-	PRP
9937	4311	10	becomes	become	VBZ
9937	4311	11	necessary	necessary	JJ
9937	4311	12	to	to	TO
9937	4311	13	open	open	VB
9937	4311	14	them	-PRON-	PRP
9937	4311	15	in	in	IN
9937	4311	16	the	the	DT
9937	4311	17	home	home	NN
9937	4311	18	before	before	IN
9937	4311	19	they	-PRON-	PRP
9937	4311	20	can	can	MD
9937	4311	21	be	be	VB
9937	4311	22	served	serve	VBN
9937	4311	23	raw	raw	JJ
9937	4311	24	or	or	CC
9937	4311	25	cooked	cook	VBN
9937	4311	26	.	.	.
9937	4312	1	To	to	TO
9937	4312	2	open	open	VB
9937	4312	3	oysters	oyster	NNS
9937	4312	4	is	be	VBZ
9937	4312	5	not	not	RB
9937	4312	6	difficult	difficult	JJ
9937	4312	7	,	,	,
9937	4312	8	and	and	CC
9937	4312	9	with	with	IN
9937	4312	10	a	a	DT
9937	4312	11	little	little	JJ
9937	4312	12	experience	experience	NN
9937	4312	13	the	the	DT
9937	4312	14	work	work	NN
9937	4312	15	can	can	MD
9937	4312	16	be	be	VB
9937	4312	17	done	do	VBN
9937	4312	18	with	with	IN
9937	4312	19	ease	ease	NN
9937	4312	20	.	.	.
9937	4313	1	It	-PRON-	PRP
9937	4313	2	will	will	MD
9937	4313	3	be	be	VB
9937	4313	4	well	well	JJ
9937	4313	5	to	to	TO
9937	4313	6	note	note	VB
9937	4313	7	that	that	IN
9937	4313	8	the	the	DT
9937	4313	9	two	two	CD
9937	4313	10	shells	shell	NNS
9937	4313	11	of	of	IN
9937	4313	12	an	an	DT
9937	4313	13	oyster	oyster	NN
9937	4313	14	,	,	,
9937	4313	15	which	which	WDT
9937	4313	16	are	be	VBP
9937	4313	17	called	call	VBN
9937	4313	18	_	_	NNP
9937	4313	19	valves	valve	NNS
9937	4313	20	_	_	NNP
9937	4313	21	,	,	,
9937	4313	22	are	be	VBP
9937	4313	23	held	hold	VBN
9937	4313	24	together	together	RB
9937	4313	25	by	by	IN
9937	4313	26	a	a	DT
9937	4313	27	single	single	JJ
9937	4313	28	muscle	muscle	NN
9937	4313	29	,	,	,
9937	4313	30	known	know	VBN
9937	4313	31	as	as	IN
9937	4313	32	the	the	DT
9937	4313	33	_	_	NNP
9937	4313	34	adductor	adductor	NN
9937	4313	35	muscle	muscle	NN
9937	4313	36	_	_	NNP
9937	4313	37	,	,	,
9937	4313	38	that	that	WDT
9937	4313	39	lies	lie	VBZ
9937	4313	40	near	near	IN
9937	4313	41	the	the	DT
9937	4313	42	center	center	NN
9937	4313	43	,	,	,
9937	4313	44	and	and	CC
9937	4313	45	that	that	IN
9937	4313	46	this	this	DT
9937	4313	47	muscle	muscle	NN
9937	4313	48	must	must	MD
9937	4313	49	be	be	VB
9937	4313	50	cut	cut	VBN
9937	4313	51	before	before	IN
9937	4313	52	the	the	DT
9937	4313	53	shell	shell	NN
9937	4313	54	will	will	MD
9937	4313	55	open	open	VB
9937	4313	56	readily	readily	RB
9937	4313	57	.	.	.
9937	4314	1	Before	before	IN
9937	4314	2	attempting	attempt	VBG
9937	4314	3	to	to	TO
9937	4314	4	open	open	VB
9937	4314	5	oysters	oyster	NNS
9937	4314	6	,	,	,
9937	4314	7	however	however	RB
9937	4314	8	,	,	,
9937	4314	9	they	-PRON-	PRP
9937	4314	10	should	should	MD
9937	4314	11	be	be	VB
9937	4314	12	scrubbed	scrub	VBN
9937	4314	13	with	with	IN
9937	4314	14	clean	clean	JJ
9937	4314	15	water	water	NN
9937	4314	16	,	,	,
9937	4314	17	so	so	IN
9937	4314	18	as	as	IN
9937	4314	19	to	to	TO
9937	4314	20	remove	remove	VB
9937	4314	21	any	any	DT
9937	4314	22	sand	sand	NN
9937	4314	23	that	that	WDT
9937	4314	24	may	may	MD
9937	4314	25	be	be	VB
9937	4314	26	on	on	IN
9937	4314	27	the	the	DT
9937	4314	28	shells	shell	NNS
9937	4314	29	.	.	.
9937	4315	1	When	when	WRB
9937	4315	2	the	the	DT
9937	4315	3	oysters	oyster	NNS
9937	4315	4	are	be	VBP
9937	4315	5	cleaned	clean	VBN
9937	4315	6	,	,	,
9937	4315	7	proceed	proceed	VB
9937	4315	8	to	to	TO
9937	4315	9	open	open	VB
9937	4315	10	them	-PRON-	PRP
9937	4315	11	in	in	IN
9937	4315	12	the	the	DT
9937	4315	13	manner	manner	NN
9937	4315	14	shown	show	VBN
9937	4315	15	in	in	IN
9937	4315	16	Figs	Figs	NNP
9937	4315	17	.	.	.
9937	4316	1	26	26	CD
9937	4316	2	and	and	CC
9937	4316	3	27	27	CD
9937	4316	4	.	.	.
9937	4317	1	First	first	RB
9937	4317	2	,	,	,
9937	4317	3	as	as	IN
9937	4317	4	in	in	IN
9937	4317	5	Fig	Fig	NNP
9937	4317	6	.	.	.
9937	4318	1	26	26	CD
9937	4318	2	,	,	,
9937	4318	3	insert	insert	VB
9937	4318	4	the	the	DT
9937	4318	5	point	point	NN
9937	4318	6	of	of	IN
9937	4318	7	a	a	DT
9937	4318	8	knife	knife	NN
9937	4318	9	into	into	IN
9937	4318	10	the	the	DT
9937	4318	11	hinged	hinged	JJ
9937	4318	12	,	,	,
9937	4318	13	or	or	CC
9937	4318	14	pointed	point	VBN
9937	4318	15	,	,	,
9937	4318	16	end	end	VB
9937	4318	17	and	and	CC
9937	4318	18	push	push	VB
9937	4318	19	the	the	DT
9937	4318	20	blade	blade	NN
9937	4318	21	between	between	IN
9937	4318	22	the	the	DT
9937	4318	23	valves	valve	NNS
9937	4318	24	until	until	IN
9937	4318	25	they	-PRON-	PRP
9937	4318	26	appear	appear	VBP
9937	4318	27	to	to	TO
9937	4318	28	separate	separate	VB
9937	4318	29	,	,	,
9937	4318	30	when	when	WRB
9937	4318	31	it	-PRON-	PRP
9937	4318	32	will	will	MD
9937	4318	33	be	be	VB
9937	4318	34	known	know	VBN
9937	4318	35	that	that	IN
9937	4318	36	the	the	DT
9937	4318	37	muscle	muscle	NN
9937	4318	38	has	have	VBZ
9937	4318	39	been	be	VBN
9937	4318	40	cut	cut	VBN
9937	4318	41	.	.	.
9937	4319	1	Then	then	RB
9937	4319	2	,	,	,
9937	4319	3	as	as	IN
9937	4319	4	in	in	IN
9937	4319	5	Fig	Fig	NNP
9937	4319	6	.	.	.
9937	4320	1	27	27	CD
9937	4320	2	,	,	,
9937	4320	3	lay	lie	VBD
9937	4320	4	the	the	DT
9937	4320	5	valves	valve	NNS
9937	4320	6	open	open	JJ
9937	4320	7	and	and	CC
9937	4320	8	loosen	loosen	VB
9937	4320	9	the	the	DT
9937	4320	10	oyster	oyster	NN
9937	4320	11	from	from	IN
9937	4320	12	the	the	DT
9937	4320	13	shell	shell	NN
9937	4320	14	by	by	IN
9937	4320	15	slipping	slip	VBG
9937	4320	16	the	the	DT
9937	4320	17	knife	knife	NN
9937	4320	18	under	under	IN
9937	4320	19	it	-PRON-	PRP
9937	4320	20	.	.	.
9937	4321	1	If	if	IN
9937	4321	2	the	the	DT
9937	4321	3	oysters	oyster	NNS
9937	4321	4	that	that	WDT
9937	4321	5	are	be	VBP
9937	4321	6	being	be	VBG
9937	4321	7	opened	open	VBN
9937	4321	8	are	be	VBP
9937	4321	9	to	to	TO
9937	4321	10	be	be	VB
9937	4321	11	cooked	cook	VBN
9937	4321	12	before	before	IN
9937	4321	13	serving	serve	VBG
9937	4321	14	,	,	,
9937	4321	15	simply	simply	RB
9937	4321	16	drop	drop	VB
9937	4321	17	them	-PRON-	PRP
9937	4321	18	with	with	IN
9937	4321	19	their	-PRON-	PRP$
9937	4321	20	liquid	liquid	NN
9937	4321	21	into	into	IN
9937	4321	22	a	a	DT
9937	4321	23	suitable	suitable	JJ
9937	4321	24	vessel	vessel	NN
9937	4321	25	and	and	CC
9937	4321	26	discard	discard	VB
9937	4321	27	the	the	DT
9937	4321	28	shells	shell	NNS
9937	4321	29	.	.	.
9937	4322	1	Before	before	IN
9937	4322	2	using	use	VBG
9937	4322	3	the	the	DT
9937	4322	4	oysters	oyster	NNS
9937	4322	5	,	,	,
9937	4322	6	remove	remove	VB
9937	4322	7	them	-PRON-	PRP
9937	4322	8	from	from	IN
9937	4322	9	the	the	DT
9937	4322	10	liquid	liquid	NN
9937	4322	11	,	,	,
9937	4322	12	look	look	VB
9937	4322	13	them	-PRON-	PRP
9937	4322	14	over	over	RP
9937	4322	15	carefully	carefully	RB
9937	4322	16	to	to	TO
9937	4322	17	see	see	VB
9937	4322	18	that	that	IN
9937	4322	19	no	no	DT
9937	4322	20	small	small	JJ
9937	4322	21	particles	particle	NNS
9937	4322	22	of	of	IN
9937	4322	23	shells	shell	NNS
9937	4322	24	cling	cling	VBP
9937	4322	25	to	to	IN
9937	4322	26	them	-PRON-	PRP
9937	4322	27	,	,	,
9937	4322	28	and	and	CC
9937	4322	29	wash	wash	VB
9937	4322	30	them	-PRON-	PRP
9937	4322	31	in	in	IN
9937	4322	32	clean	clean	JJ
9937	4322	33	,	,	,
9937	4322	34	cold	cold	JJ
9937	4322	35	water	water	NN
9937	4322	36	to	to	TO
9937	4322	37	remove	remove	VB
9937	4322	38	any	any	DT
9937	4322	39	sand	sand	NN
9937	4322	40	that	that	WDT
9937	4322	41	may	may	MD
9937	4322	42	be	be	VB
9937	4322	43	present	present	JJ
9937	4322	44	.	.	.
9937	4323	1	Also	also	RB
9937	4323	2	,	,	,
9937	4323	3	strain	strain	VB
9937	4323	4	the	the	DT
9937	4323	5	liquid	liquid	NN
9937	4323	6	through	through	IN
9937	4323	7	a	a	DT
9937	4323	8	cloth	cloth	NN
9937	4323	9	,	,	,
9937	4323	10	so	so	IN
9937	4323	11	that	that	IN
9937	4323	12	it	-PRON-	PRP
9937	4323	13	will	will	MD
9937	4323	14	be	be	VB
9937	4323	15	free	free	JJ
9937	4323	16	from	from	IN
9937	4323	17	sand	sand	NN
9937	4323	18	when	when	WRB
9937	4323	19	used	use	VBN
9937	4323	20	in	in	IN
9937	4323	21	the	the	DT
9937	4323	22	preparation	preparation	NN
9937	4323	23	of	of	IN
9937	4323	24	the	the	DT
9937	4323	25	dish	dish	NN
9937	4323	26	for	for	IN
9937	4323	27	which	which	WDT
9937	4323	28	the	the	DT
9937	4323	29	oysters	oyster	NNS
9937	4323	30	are	be	VBP
9937	4323	31	to	to	TO
9937	4323	32	be	be	VB
9937	4323	33	used	use	VBN
9937	4323	34	or	or	CC
9937	4323	35	for	for	IN
9937	4323	36	the	the	DT
9937	4323	37	making	making	NN
9937	4323	38	of	of	IN
9937	4323	39	soup	soup	NN
9937	4323	40	or	or	CC
9937	4323	41	broth	broth	NN
9937	4323	42	.	.	.
9937	4324	1	Oysters	oyster	NNS
9937	4324	2	that	that	WDT
9937	4324	3	are	be	VBP
9937	4324	4	to	to	TO
9937	4324	5	be	be	VB
9937	4324	6	eaten	eat	VBN
9937	4324	7	raw	raw	JJ
9937	4324	8	are	be	VBP
9937	4324	9	frequently	frequently	RB
9937	4324	10	served	serve	VBN
9937	4324	11	on	on	IN
9937	4324	12	the	the	DT
9937	4324	13	half	half	NN
9937	4324	14	shell	shell	NN
9937	4324	15	.	.	.
9937	4325	1	Therefore	therefore	RB
9937	4325	2	,	,	,
9937	4325	3	if	if	IN
9937	4325	4	they	-PRON-	PRP
9937	4325	5	are	be	VBP
9937	4325	6	to	to	TO
9937	4325	7	be	be	VB
9937	4325	8	used	use	VBN
9937	4325	9	in	in	IN
9937	4325	10	this	this	DT
9937	4325	11	way	way	NN
9937	4325	12	,	,	,
9937	4325	13	place	place	VB
9937	4325	14	each	each	DT
9937	4325	15	oyster	oyster	NN
9937	4325	16	,	,	,
9937	4325	17	as	as	IN
9937	4325	18	it	-PRON-	PRP
9937	4325	19	is	be	VBZ
9937	4325	20	loosened	loosen	VBN
9937	4325	21	in	in	IN
9937	4325	22	the	the	DT
9937	4325	23	process	process	NN
9937	4325	24	of	of	IN
9937	4325	25	opening	opening	NN
9937	4325	26	,	,	,
9937	4325	27	into	into	IN
9937	4325	28	the	the	DT
9937	4325	29	deeper	deep	JJR
9937	4325	30	shell	shell	NN
9937	4325	31	,	,	,
9937	4325	32	as	as	IN
9937	4325	33	Fig	Fig	NNP
9937	4325	34	.	.	.
9937	4326	1	27	27	CD
9937	4326	2	shows	show	NNS
9937	4326	3	,	,	,
9937	4326	4	and	and	CC
9937	4326	5	discard	discard	VB
9937	4326	6	the	the	DT
9937	4326	7	other	other	JJ
9937	4326	8	one	one	CD
9937	4326	9	.	.	.
9937	4327	1	Very	very	RB
9937	4327	2	often	often	RB
9937	4327	3	good	good	JJ
9937	4327	4	-	-	HYPH
9937	4327	5	looking	look	VBG
9937	4327	6	oyster	oyster	NN
9937	4327	7	shells	shell	NNS
9937	4327	8	are	be	VBP
9937	4327	9	saved	save	VBN
9937	4327	10	in	in	IN
9937	4327	11	order	order	NN
9937	4327	12	that	that	IN
9937	4327	13	they	-PRON-	PRP
9937	4327	14	may	may	MD
9937	4327	15	be	be	VB
9937	4327	16	used	use	VBN
9937	4327	17	from	from	IN
9937	4327	18	time	time	NN
9937	4327	19	to	to	IN
9937	4327	20	time	time	NN
9937	4327	21	in	in	IN
9937	4327	22	serving	serve	VBG
9937	4327	23	raw	raw	JJ
9937	4327	24	oysters	oyster	NNS
9937	4327	25	that	that	WDT
9937	4327	26	are	be	VBP
9937	4327	27	bought	buy	VBN
9937	4327	28	already	already	RB
9937	4327	29	opened	open	VBN
9937	4327	30	.	.	.
9937	4328	1	[	[	-LRB-
9937	4328	2	Illustration	illustration	NN
9937	4328	3	:	:	:
9937	4328	4	FIG	FIG	NNP
9937	4328	5	.	.	.
9937	4329	1	27	27	CD
9937	4329	2	]	]	-RRB-
9937	4329	3	90	90	CD
9937	4329	4	.	.	.
9937	4330	1	RAW	RAW	NNP
9937	4330	2	OYSTERS.--When	OYSTERS.--When	NNP
9937	4330	3	an	an	DT
9937	4330	4	appetizer	appetizer	NN
9937	4330	5	is	be	VBZ
9937	4330	6	desired	desire	VBN
9937	4330	7	in	in	IN
9937	4330	8	a	a	DT
9937	4330	9	meal	meal	NN
9937	4330	10	that	that	WDT
9937	4330	11	is	be	VBZ
9937	4330	12	to	to	TO
9937	4330	13	consist	consist	VB
9937	4330	14	of	of	IN
9937	4330	15	several	several	JJ
9937	4330	16	courses	course	NNS
9937	4330	17	,	,	,
9937	4330	18	raw	raw	JJ
9937	4330	19	oysters	oyster	NNS
9937	4330	20	are	be	VBP
9937	4330	21	often	often	RB
9937	4330	22	used	use	VBN
9937	4330	23	for	for	IN
9937	4330	24	the	the	DT
9937	4330	25	first	first	JJ
9937	4330	26	course	course	NN
9937	4330	27	.	.	.
9937	4331	1	Oysters	oyster	NNS
9937	4331	2	that	that	WDT
9937	4331	3	are	be	VBP
9937	4331	4	to	to	TO
9937	4331	5	be	be	VB
9937	4331	6	eaten	eat	VBN
9937	4331	7	raw	raw	JJ
9937	4331	8	may	may	MD
9937	4331	9	be	be	VB
9937	4331	10	served	serve	VBN
9937	4331	11	in	in	IN
9937	4331	12	the	the	DT
9937	4331	13	shells	shell	NNS
9937	4331	14	or	or	CC
9937	4331	15	removed	remove	VBN
9937	4331	16	from	from	IN
9937	4331	17	them	-PRON-	PRP
9937	4331	18	.	.	.
9937	4332	1	They	-PRON-	PRP
9937	4332	2	are	be	VBP
9937	4332	3	bland	bland	JJ
9937	4332	4	in	in	IN
9937	4332	5	flavor	flavor	NN
9937	4332	6	,	,	,
9937	4332	7	however	however	RB
9937	4332	8	,	,	,
9937	4332	9	and	and	CC
9937	4332	10	require	require	VBP
9937	4332	11	some	some	DT
9937	4332	12	sharp	sharp	JJ
9937	4332	13	,	,	,
9937	4332	14	highly	highly	RB
9937	4332	15	seasoned	season	VBN
9937	4332	16	sauce	sauce	NN
9937	4332	17	in	in	IN
9937	4332	18	order	order	NN
9937	4332	19	to	to	TO
9937	4332	20	give	give	VB
9937	4332	21	them	-PRON-	PRP
9937	4332	22	sufficient	sufficient	JJ
9937	4332	23	snap	snap	NN
9937	4332	24	.	.	.
9937	4333	1	The	the	DT
9937	4333	2	sauces	sauce	NNS
9937	4333	3	commonly	commonly	RB
9937	4333	4	used	use	VBN
9937	4333	5	for	for	IN
9937	4333	6	this	this	DT
9937	4333	7	purpose	purpose	NN
9937	4333	8	include	include	VBP
9937	4333	9	cocktail	cocktail	NN
9937	4333	10	sauce	sauce	NN
9937	4333	11	,	,	,
9937	4333	12	chilli	chilli	NN
9937	4333	13	sauce	sauce	NN
9937	4333	14	,	,	,
9937	4333	15	catsup	catsup	NNP
9937	4333	16	,	,	,
9937	4333	17	horseradish	horseradish	NNP
9937	4333	18	,	,	,
9937	4333	19	and	and	CC
9937	4333	20	tobasco	tobasco	NN
9937	4333	21	sauce	sauce	NN
9937	4333	22	.	.	.
9937	4334	1	Sometimes	sometimes	RB
9937	4334	2	,	,	,
9937	4334	3	though	though	RB
9937	4334	4	,	,	,
9937	4334	5	lemon	lemon	NN
9937	4334	6	juice	juice	NN
9937	4334	7	or	or	CC
9937	4334	8	vinegar	vinegar	NN
9937	4334	9	and	and	CC
9937	4334	10	pepper	pepper	NN
9937	4334	11	and	and	CC
9937	4334	12	salt	salt	NN
9937	4334	13	are	be	VBP
9937	4334	14	preferred	prefer	VBN
9937	4334	15	to	to	TO
9937	4334	16	sauce	sauce	VB
9937	4334	17	.	.	.
9937	4335	1	As	as	IN
9937	4335	2	a	a	DT
9937	4335	3	rule	rule	NN
9937	4335	4	,	,	,
9937	4335	5	crisp	crisp	JJ
9937	4335	6	crackers	cracker	NNS
9937	4335	7	,	,	,
9937	4335	8	small	small	JJ
9937	4335	9	squares	square	NNS
9937	4335	10	of	of	IN
9937	4335	11	toast	toast	NN
9937	4335	12	,	,	,
9937	4335	13	or	or	CC
9937	4335	14	wafers	wafer	NNS
9937	4335	15	and	and	CC
9937	4335	16	butter	butter	NN
9937	4335	17	accompany	accompany	VBP
9937	4335	18	raw	raw	JJ
9937	4335	19	oysters	oyster	NNS
9937	4335	20	in	in	IN
9937	4335	21	any	any	DT
9937	4335	22	form	form	NN
9937	4335	23	,	,	,
9937	4335	24	and	and	CC
9937	4335	25	sometimes	sometimes	RB
9937	4335	26	celery	celery	NN
9937	4335	27	and	and	CC
9937	4335	28	radishes	radish	NNS
9937	4335	29	are	be	VBP
9937	4335	30	served	serve	VBN
9937	4335	31	,	,	,
9937	4335	32	too	too	RB
9937	4335	33	.	.	.
9937	4336	1	91	91	CD
9937	4336	2	.	.	.
9937	4337	1	When	when	WRB
9937	4337	2	a	a	DT
9937	4337	3	cocktail	cocktail	NN
9937	4337	4	sauce	sauce	NN
9937	4337	5	is	be	VBZ
9937	4337	6	served	serve	VBN
9937	4337	7	with	with	IN
9937	4337	8	raw	raw	JJ
9937	4337	9	oysters	oyster	NNS
9937	4337	10	,	,	,
9937	4337	11	they	-PRON-	PRP
9937	4337	12	are	be	VBP
9937	4337	13	generally	generally	RB
9937	4337	14	referred	refer	VBN
9937	4337	15	to	to	IN
9937	4337	16	as	as	IN
9937	4337	17	OYSTER	OYSTER	NNP
9937	4337	18	COCKTAILS	COCKTAILS	NNP
9937	4337	19	.	.	.
9937	4338	1	Two	two	CD
9937	4338	2	methods	method	NNS
9937	4338	3	of	of	IN
9937	4338	4	serving	serve	VBG
9937	4338	5	these	these	DT
9937	4338	6	are	be	VBP
9937	4338	7	in	in	IN
9937	4338	8	practice	practice	NN
9937	4338	9	.	.	.
9937	4339	1	In	in	IN
9937	4339	2	one	one	CD
9937	4339	3	,	,	,
9937	4339	4	as	as	IN
9937	4339	5	shown	show	VBN
9937	4339	6	in	in	IN
9937	4339	7	Fig	Fig	NNP
9937	4339	8	.	.	.
9937	4340	1	28	28	CD
9937	4340	2	,	,	,
9937	4340	3	the	the	DT
9937	4340	4	cocktail	cocktail	NN
9937	4340	5	sauce	sauce	NN
9937	4340	6	is	be	VBZ
9937	4340	7	put	put	VBN
9937	4340	8	into	into	IN
9937	4340	9	a	a	DT
9937	4340	10	small	small	JJ
9937	4340	11	glass	glass	NN
9937	4340	12	placed	place	VBN
9937	4340	13	in	in	IN
9937	4340	14	the	the	DT
9937	4340	15	center	center	NN
9937	4340	16	of	of	IN
9937	4340	17	a	a	DT
9937	4340	18	soup	soup	NN
9937	4340	19	plate	plate	NN
9937	4340	20	filled	fill	VBN
9937	4340	21	with	with	IN
9937	4340	22	cracked	crack	VBN
9937	4340	23	ice	ice	NN
9937	4340	24	,	,	,
9937	4340	25	and	and	CC
9937	4340	26	the	the	DT
9937	4340	27	oysters	oyster	NNS
9937	4340	28	,	,	,
9937	4340	29	usually	usually	RB
9937	4340	30	six	six	CD
9937	4340	31	in	in	IN
9937	4340	32	half	half	NN
9937	4340	33	shells	shell	NNS
9937	4340	34	,	,	,
9937	4340	35	are	be	VBP
9937	4340	36	arranged	arrange	VBN
9937	4340	37	around	around	IN
9937	4340	38	the	the	DT
9937	4340	39	glass	glass	NN
9937	4340	40	,	,	,
9937	4340	41	on	on	IN
9937	4340	42	the	the	DT
9937	4340	43	ice	ice	NN
9937	4340	44	.	.	.
9937	4341	1	In	in	IN
9937	4341	2	the	the	DT
9937	4341	3	other	other	JJ
9937	4341	4	,	,	,
9937	4341	5	as	as	IN
9937	4341	6	shown	show	VBN
9937	4341	7	in	in	IN
9937	4341	8	Fig	Fig	NNP
9937	4341	9	.	.	.
9937	4342	1	29	29	CD
9937	4342	2	,	,	,
9937	4342	3	the	the	DT
9937	4342	4	desired	desire	VBN
9937	4342	5	number	number	NN
9937	4342	6	of	of	IN
9937	4342	7	oysters	oyster	NNS
9937	4342	8	that	that	WDT
9937	4342	9	have	have	VBP
9937	4342	10	been	be	VBN
9937	4342	11	removed	remove	VBN
9937	4342	12	from	from	IN
9937	4342	13	the	the	DT
9937	4342	14	shells	shell	NNS
9937	4342	15	are	be	VBP
9937	4342	16	dropped	drop	VBN
9937	4342	17	into	into	IN
9937	4342	18	a	a	DT
9937	4342	19	stemmed	stem	VBN
9937	4342	20	glass	glass	NN
9937	4342	21	containing	contain	VBG
9937	4342	22	the	the	DT
9937	4342	23	cocktail	cocktail	NN
9937	4342	24	sauce	sauce	NN
9937	4342	25	,	,	,
9937	4342	26	and	and	CC
9937	4342	27	the	the	DT
9937	4342	28	glass	glass	NN
9937	4342	29	is	be	VBZ
9937	4342	30	placed	place	VBN
9937	4342	31	in	in	IN
9937	4342	32	a	a	DT
9937	4342	33	bowl	bowl	NN
9937	4342	34	of	of	IN
9937	4342	35	cracked	crack	VBN
9937	4342	36	ice	ice	NN
9937	4342	37	.	.	.
9937	4343	1	An	an	DT
9937	4343	2	_	_	NNP
9937	4343	3	oyster	oyster	NN
9937	4343	4	fork	fork	NN
9937	4343	5	_	_	NNP
9937	4343	6	,	,	,
9937	4343	7	which	which	WDT
9937	4343	8	is	be	VBZ
9937	4343	9	a	a	DT
9937	4343	10	small	small	JJ
9937	4343	11	,	,	,
9937	4343	12	three	three	CD
9937	4343	13	-	-	HYPH
9937	4343	14	pronged	pronged	JJ
9937	4343	15	fork	fork	NN
9937	4343	16	,	,	,
9937	4343	17	is	be	VBZ
9937	4343	18	always	always	RB
9937	4343	19	served	serve	VBN
9937	4343	20	with	with	IN
9937	4343	21	raw	raw	JJ
9937	4343	22	oysters	oyster	NNS
9937	4343	23	,	,	,
9937	4343	24	and	and	CC
9937	4343	25	usually	usually	RB
9937	4343	26	a	a	DT
9937	4343	27	piece	piece	NN
9937	4343	28	of	of	IN
9937	4343	29	lemon	lemon	NN
9937	4343	30	is	be	VBZ
9937	4343	31	supplied	supply	VBN
9937	4343	32	in	in	IN
9937	4343	33	addition	addition	NN
9937	4343	34	to	to	IN
9937	4343	35	the	the	DT
9937	4343	36	cocktail	cocktail	NN
9937	4343	37	sauce	sauce	NN
9937	4343	38	.	.	.
9937	4344	1	[	[	-LRB-
9937	4344	2	Illustration	illustration	NN
9937	4344	3	:	:	:
9937	4344	4	FIG	FIG	NNP
9937	4344	5	.	.	.
9937	4345	1	28	28	CD
9937	4345	2	]	]	-RRB-
9937	4345	3	[	[	-LRB-
9937	4345	4	Illustration	illustration	NN
9937	4345	5	:	:	:
9937	4345	6	FIG	FIG	NNP
9937	4345	7	.	.	.
9937	4346	1	29	29	CD
9937	4346	2	]	]	-RRB-
9937	4346	3	92	92	CD
9937	4346	4	.	.	.
9937	4347	1	OYSTER	OYSTER	NNP
9937	4347	2	STEW.--If	STEW.--If	NNP
9937	4347	3	an	an	DT
9937	4347	4	extremely	extremely	RB
9937	4347	5	nutritious	nutritious	JJ
9937	4347	6	way	way	NN
9937	4347	7	of	of	IN
9937	4347	8	preparing	prepare	VBG
9937	4347	9	oysters	oyster	NNS
9937	4347	10	is	be	VBZ
9937	4347	11	desired	desire	VBN
9937	4347	12	,	,	,
9937	4347	13	oyster	oyster	JJ
9937	4347	14	stew	stew	NN
9937	4347	15	should	should	MD
9937	4347	16	be	be	VB
9937	4347	17	selected	select	VBN
9937	4347	18	.	.	.
9937	4348	1	This	this	DT
9937	4348	2	is	be	VBZ
9937	4348	3	perhaps	perhaps	RB
9937	4348	4	the	the	DT
9937	4348	5	simplest	simple	JJS
9937	4348	6	way	way	NN
9937	4348	7	in	in	IN
9937	4348	8	which	which	WDT
9937	4348	9	to	to	TO
9937	4348	10	cook	cook	VB
9937	4348	11	oysters	oyster	NNS
9937	4348	12	,	,	,
9937	4348	13	and	and	CC
9937	4348	14	yet	yet	RB
9937	4348	15	care	care	NN
9937	4348	16	must	must	MD
9937	4348	17	be	be	VB
9937	4348	18	exercised	exercise	VBN
9937	4348	19	in	in	IN
9937	4348	20	making	make	VBG
9937	4348	21	this	this	DT
9937	4348	22	dish	dish	NN
9937	4348	23	,	,	,
9937	4348	24	for	for	IN
9937	4348	25	the	the	DT
9937	4348	26	oysters	oyster	NNS
9937	4348	27	should	should	MD
9937	4348	28	not	not	RB
9937	4348	29	be	be	VB
9937	4348	30	cooked	cook	VBN
9937	4348	31	too	too	RB
9937	4348	32	long	long	RB
9937	4348	33	and	and	CC
9937	4348	34	the	the	DT
9937	4348	35	milk	milk	NN
9937	4348	36	,	,	,
9937	4348	37	which	which	WDT
9937	4348	38	must	must	MD
9937	4348	39	be	be	VB
9937	4348	40	brought	bring	VBN
9937	4348	41	to	to	IN
9937	4348	42	the	the	DT
9937	4348	43	boiling	boiling	NN
9937	4348	44	point	point	NN
9937	4348	45	,	,	,
9937	4348	46	should	should	MD
9937	4348	47	not	not	RB
9937	4348	48	be	be	VB
9937	4348	49	allowed	allow	VBN
9937	4348	50	to	to	TO
9937	4348	51	burn	burn	VB
9937	4348	52	.	.	.
9937	4349	1	Oyster	oyster	JJ
9937	4349	2	stew	stew	NN
9937	4349	3	makes	make	VBZ
9937	4349	4	an	an	DT
9937	4349	5	excellent	excellent	JJ
9937	4349	6	dish	dish	NN
9937	4349	7	for	for	IN
9937	4349	8	lunch	lunch	NN
9937	4349	9	.	.	.
9937	4350	1	It	-PRON-	PRP
9937	4350	2	should	should	MD
9937	4350	3	not	not	RB
9937	4350	4	be	be	VB
9937	4350	5	served	serve	VBN
9937	4350	6	as	as	IN
9937	4350	7	the	the	DT
9937	4350	8	first	first	JJ
9937	4350	9	course	course	NN
9937	4350	10	of	of	IN
9937	4350	11	a	a	DT
9937	4350	12	heavy	heavy	JJ
9937	4350	13	meal	meal	NN
9937	4350	14	because	because	IN
9937	4350	15	of	of	IN
9937	4350	16	the	the	DT
9937	4350	17	large	large	JJ
9937	4350	18	amount	amount	NN
9937	4350	19	of	of	IN
9937	4350	20	nutriment	nutriment	NN
9937	4350	21	it	-PRON-	PRP
9937	4350	22	contains	contain	VBZ
9937	4350	23	.	.	.
9937	4351	1	OYSTER	OYSTER	NNP
9937	4351	2	STEW	STEW	NNS
9937	4351	3	(	(	-LRB-
9937	4351	4	Sufficient	sufficient	JJ
9937	4351	5	to	to	TO
9937	4351	6	Serve	serve	VB
9937	4351	7	Six	six	CD
9937	4351	8	)	)	-RRB-
9937	4351	9	1	1	CD
9937	4351	10	qt	qt	UH
9937	4351	11	.	.	.
9937	4352	1	oysters	oyster	NNS
9937	4352	2	1	1	CD
9937	4352	3	qt	qt	UH
9937	4352	4	.	.	.
9937	4353	1	milk	milk	NN
9937	4353	2	2	2	CD
9937	4353	3	Tb	Tb	NNP
9937	4353	4	.	.	.
9937	4354	1	butter	butter	NN
9937	4354	2	1	1	CD
9937	4354	3	tsp	tsp	NN
9937	4354	4	.	.	.
9937	4355	1	salt	salt	NN
9937	4355	2	1/8	1/8	CD
9937	4355	3	tsp	tsp	NN
9937	4355	4	.	.	.
9937	4356	1	pepper	pepper	NN
9937	4356	2	Pour	Pour	NNP
9937	4356	3	1	1	CD
9937	4356	4	cupful	cupful	NN
9937	4356	5	of	of	IN
9937	4356	6	water	water	NN
9937	4356	7	over	over	IN
9937	4356	8	the	the	DT
9937	4356	9	oysters	oyster	NNS
9937	4356	10	,	,	,
9937	4356	11	look	look	VB
9937	4356	12	them	-PRON-	PRP
9937	4356	13	over	over	RP
9937	4356	14	carefully	carefully	RB
9937	4356	15	,	,	,
9937	4356	16	and	and	CC
9937	4356	17	remove	remove	VB
9937	4356	18	any	any	DT
9937	4356	19	pieces	piece	NNS
9937	4356	20	of	of	IN
9937	4356	21	shell	shell	NN
9937	4356	22	that	that	WDT
9937	4356	23	may	may	MD
9937	4356	24	cling	cling	VB
9937	4356	25	to	to	IN
9937	4356	26	the	the	DT
9937	4356	27	oysters	oyster	NNS
9937	4356	28	,	,	,
9937	4356	29	making	make	VBG
9937	4356	30	sure	sure	JJ
9937	4356	31	that	that	IN
9937	4356	32	any	any	DT
9937	4356	33	particles	particle	NNS
9937	4356	34	of	of	IN
9937	4356	35	sand	sand	NN
9937	4356	36	are	be	VBP
9937	4356	37	washed	wash	VBN
9937	4356	38	off	off	RP
9937	4356	39	.	.	.
9937	4357	1	Heat	heat	VB
9937	4357	2	this	this	DT
9937	4357	3	liquid	liquid	NN
9937	4357	4	to	to	IN
9937	4357	5	the	the	DT
9937	4357	6	boiling	boiling	NN
9937	4357	7	point	point	NN
9937	4357	8	and	and	CC
9937	4357	9	then	then	RB
9937	4357	10	strain	strain	VB
9937	4357	11	it	-PRON-	PRP
9937	4357	12	through	through	IN
9937	4357	13	a	a	DT
9937	4357	14	cloth	cloth	NN
9937	4357	15	.	.	.
9937	4358	1	Put	put	VB
9937	4358	2	the	the	DT
9937	4358	3	milk	milk	NN
9937	4358	4	on	on	IN
9937	4358	5	the	the	DT
9937	4358	6	fire	fire	NN
9937	4358	7	to	to	TO
9937	4358	8	heat	heat	VB
9937	4358	9	,	,	,
9937	4358	10	and	and	CC
9937	4358	11	when	when	WRB
9937	4358	12	hot	hot	JJ
9937	4358	13	,	,	,
9937	4358	14	add	add	VB
9937	4358	15	the	the	DT
9937	4358	16	butter	butter	NN
9937	4358	17	,	,	,
9937	4358	18	salt	salt	NN
9937	4358	19	,	,	,
9937	4358	20	and	and	CC
9937	4358	21	pepper	pepper	NN
9937	4358	22	,	,	,
9937	4358	23	and	and	CC
9937	4358	24	strained	strained	JJ
9937	4358	25	liquid	liquid	NN
9937	4358	26	.	.	.
9937	4359	1	After	after	IN
9937	4359	2	the	the	DT
9937	4359	3	whole	whole	JJ
9937	4359	4	mixture	mixture	NN
9937	4359	5	has	have	VBZ
9937	4359	6	come	come	VBN
9937	4359	7	to	to	IN
9937	4359	8	the	the	DT
9937	4359	9	boiling	boiling	NN
9937	4359	10	point	point	NN
9937	4359	11	,	,	,
9937	4359	12	pour	pour	VBP
9937	4359	13	in	in	IN
9937	4359	14	the	the	DT
9937	4359	15	oysters	oyster	NNS
9937	4359	16	and	and	CC
9937	4359	17	cook	cook	NN
9937	4359	18	until	until	IN
9937	4359	19	they	-PRON-	PRP
9937	4359	20	look	look	VBP
9937	4359	21	plump	plump	JJ
9937	4359	22	and	and	CC
9937	4359	23	the	the	DT
9937	4359	24	edges	edge	NNS
9937	4359	25	begin	begin	VBP
9937	4359	26	to	to	TO
9937	4359	27	curl	curl	VB
9937	4359	28	.	.	.
9937	4360	1	Remove	remove	VB
9937	4360	2	from	from	IN
9937	4360	3	the	the	DT
9937	4360	4	heat	heat	NN
9937	4360	5	and	and	CC
9937	4360	6	serve	serve	VB
9937	4360	7	with	with	IN
9937	4360	8	crisp	crisp	JJ
9937	4360	9	crackers	cracker	NNS
9937	4360	10	.	.	.
9937	4361	1	93	93	CD
9937	4361	2	.	.	.
9937	4362	1	CREAMED	creamed	VB
9937	4362	2	OYSTERS.--Another	oysters.--another	CC
9937	4362	3	nutritious	nutritious	JJ
9937	4362	4	way	way	NN
9937	4362	5	in	in	IN
9937	4362	6	which	which	WDT
9937	4362	7	to	to	TO
9937	4362	8	prepare	prepare	VB
9937	4362	9	oysters	oyster	NNS
9937	4362	10	and	and	CC
9937	4362	11	at	at	IN
9937	4362	12	the	the	DT
9937	4362	13	same	same	JJ
9937	4362	14	time	time	NN
9937	4362	15	produce	produce	VB
9937	4362	16	a	a	DT
9937	4362	17	dish	dish	NN
9937	4362	18	that	that	WDT
9937	4362	19	is	be	VBZ
9937	4362	20	pleasing	pleasing	JJ
9937	4362	21	to	to	IN
9937	4362	22	most	most	JJS
9937	4362	23	persons	person	NNS
9937	4362	24	is	be	VBZ
9937	4362	25	to	to	TO
9937	4362	26	cream	cream	VB
9937	4362	27	them	-PRON-	PRP
9937	4362	28	.	.	.
9937	4363	1	After	after	IN
9937	4363	2	being	be	VBG
9937	4363	3	creamed	cream	VBN
9937	4363	4	,	,	,
9937	4363	5	oysters	oyster	NNS
9937	4363	6	may	may	MD
9937	4363	7	be	be	VB
9937	4363	8	served	serve	VBN
9937	4363	9	over	over	IN
9937	4363	10	toast	toast	NN
9937	4363	11	or	or	CC
9937	4363	12	in	in	IN
9937	4363	13	timbale	timbale	JJ
9937	4363	14	cases	case	NNS
9937	4363	15	.	.	.
9937	4364	1	CREAMED	creamed	NN
9937	4364	2	OYSTERS	oyster	NNS
9937	4364	3	(	(	-LRB-
9937	4364	4	Sufficient	sufficient	JJ
9937	4364	5	to	to	TO
9937	4364	6	Serve	serve	VB
9937	4364	7	Six	six	CD
9937	4364	8	)	)	-RRB-
9937	4364	9	2	2	CD
9937	4364	10	Tb	Tb	NNP
9937	4364	11	.	.	.
9937	4365	1	butter	butter	NN
9937	4365	2	24	24	CD
9937	4365	3	oysters	oyster	NNS
9937	4365	4	1	1	CD
9937	4365	5	-	-	SYM
9937	4365	6	1/2	1/2	CD
9937	4365	7	c.	c.	NN
9937	4365	8	medium	medium	JJ
9937	4365	9	white	white	JJ
9937	4365	10	sauce	sauce	NN
9937	4365	11	Salt	salt	NN
9937	4365	12	and	and	CC
9937	4365	13	pepper	pepper	NN
9937	4365	14	6	6	CD
9937	4365	15	slices	slice	NNS
9937	4365	16	toast	toast	NN
9937	4365	17	or	or	CC
9937	4365	18	6	6	CD
9937	4365	19	timbale	timbale	JJ
9937	4365	20	cases	case	NNS
9937	4365	21	Melt	melt	VBP
9937	4365	22	the	the	DT
9937	4365	23	butter	butter	NN
9937	4365	24	in	in	IN
9937	4365	25	a	a	DT
9937	4365	26	frying	fry	VBG
9937	4365	27	pan	pan	NN
9937	4365	28	,	,	,
9937	4365	29	add	add	VB
9937	4365	30	the	the	DT
9937	4365	31	oysters	oyster	NNS
9937	4365	32	,	,	,
9937	4365	33	and	and	CC
9937	4365	34	heat	heat	VB
9937	4365	35	them	-PRON-	PRP
9937	4365	36	in	in	IN
9937	4365	37	the	the	DT
9937	4365	38	butter	butter	NN
9937	4365	39	until	until	IN
9937	4365	40	the	the	DT
9937	4365	41	edges	edge	NNS
9937	4365	42	begin	begin	VBP
9937	4365	43	to	to	TO
9937	4365	44	curl	curl	VB
9937	4365	45	slightly	slightly	RB
9937	4365	46	.	.	.
9937	4366	1	Pour	pour	VB
9937	4366	2	the	the	DT
9937	4366	3	hot	hot	JJ
9937	4366	4	oysters	oyster	NNS
9937	4366	5	into	into	IN
9937	4366	6	the	the	DT
9937	4366	7	hot	hot	JJ
9937	4366	8	white	white	JJ
9937	4366	9	sauce	sauce	NN
9937	4366	10	,	,	,
9937	4366	11	season	season	NN
9937	4366	12	to	to	TO
9937	4366	13	taste	taste	VB
9937	4366	14	with	with	IN
9937	4366	15	salt	salt	NN
9937	4366	16	and	and	CC
9937	4366	17	pepper	pepper	NN
9937	4366	18	,	,	,
9937	4366	19	and	and	CC
9937	4366	20	serve	serve	VB
9937	4366	21	over	over	IN
9937	4366	22	toast	toast	NN
9937	4366	23	or	or	CC
9937	4366	24	in	in	IN
9937	4366	25	timbale	timbale	JJ
9937	4366	26	cases	case	NNS
9937	4366	27	.	.	.
9937	4367	1	94	94	CD
9937	4367	2	.	.	.
9937	4368	1	SCALLOPED	SCALLOPED	NNP
9937	4368	2	OYSTERS.--No	OYSTERS.--No	NNP
9937	4368	3	food	food	NN
9937	4368	4	makes	make	VBZ
9937	4368	5	a	a	DT
9937	4368	6	more	more	RBR
9937	4368	7	palatable	palatable	JJ
9937	4368	8	scalloped	scallop	VBN
9937	4368	9	dish	dish	NN
9937	4368	10	than	than	IN
9937	4368	11	oysters	oyster	NNS
9937	4368	12	.	.	.
9937	4369	1	Oysters	oyster	NNS
9937	4369	2	so	so	RB
9937	4369	3	prepared	prepared	JJ
9937	4369	4	are	be	VBP
9937	4369	5	liked	like	VBN
9937	4369	6	by	by	IN
9937	4369	7	nearly	nearly	RB
9937	4369	8	every	every	DT
9937	4369	9	one	one	CD
9937	4369	10	,	,	,
9937	4369	11	and	and	CC
9937	4369	12	the	the	DT
9937	4369	13	ingredients	ingredient	NNS
9937	4369	14	with	with	IN
9937	4369	15	which	which	WDT
9937	4369	16	they	-PRON-	PRP
9937	4369	17	are	be	VBP
9937	4369	18	combined	combine	VBN
9937	4369	19	help	help	NN
9937	4369	20	to	to	TO
9937	4369	21	give	give	VB
9937	4369	22	such	such	PDT
9937	4369	23	a	a	DT
9937	4369	24	dish	dish	JJ
9937	4369	25	balance	balance	NN
9937	4369	26	so	so	RB
9937	4369	27	far	far	RB
9937	4369	28	as	as	IN
9937	4369	29	the	the	DT
9937	4369	30	food	food	NN
9937	4369	31	substances	substance	NNS
9937	4369	32	are	be	VBP
9937	4369	33	concerned	concern	VBN
9937	4369	34	.	.	.
9937	4370	1	Care	care	NN
9937	4370	2	should	should	MD
9937	4370	3	be	be	VB
9937	4370	4	taken	take	VBN
9937	4370	5	,	,	,
9937	4370	6	however	however	RB
9937	4370	7	,	,	,
9937	4370	8	in	in	IN
9937	4370	9	the	the	DT
9937	4370	10	baking	baking	NN
9937	4370	11	of	of	IN
9937	4370	12	scalloped	scalloped	JJ
9937	4370	13	oysters	oyster	NNS
9937	4370	14	,	,	,
9937	4370	15	for	for	IN
9937	4370	16	they	-PRON-	PRP
9937	4370	17	are	be	VBP
9937	4370	18	likely	likely	JJ
9937	4370	19	to	to	TO
9937	4370	20	become	become	VB
9937	4370	21	tough	tough	JJ
9937	4370	22	if	if	IN
9937	4370	23	they	-PRON-	PRP
9937	4370	24	are	be	VBP
9937	4370	25	cooked	cook	VBN
9937	4370	26	too	too	RB
9937	4370	27	long	long	RB
9937	4370	28	.	.	.
9937	4371	1	SCALLOPED	SCALLOPED	NNP
9937	4371	2	OYSTERS	OYSTERS	NNP
9937	4371	3	(	(	-LRB-
9937	4371	4	Sufficient	sufficient	JJ
9937	4371	5	to	to	TO
9937	4371	6	Serve	serve	VB
9937	4371	7	Six	six	CD
9937	4371	8	)	)	-RRB-
9937	4371	9	1	1	CD
9937	4371	10	c.	c.	NN
9937	4371	11	bread	bread	NN
9937	4371	12	crumbs	crumb	VBZ
9937	4371	13	2	2	CD
9937	4371	14	Tb	Tb	NNP
9937	4371	15	.	.	.
9937	4372	1	butter	butter	NN
9937	4372	2	1	1	CD
9937	4372	3	c.	c.	NN
9937	4372	4	cracker	cracker	NN
9937	4372	5	crumbs	crumb	VBZ
9937	4372	6	1	1	CD
9937	4372	7	pt	pt	NN
9937	4372	8	.	.	.
9937	4373	1	oysters	oyster	NNS
9937	4373	2	Salt	Salt	NNP
9937	4373	3	and	and	CC
9937	4373	4	pepper	pepper	NN
9937	4373	5	1	1	CD
9937	4373	6	c.	c.	NN
9937	4373	7	milk	milk	NN
9937	4373	8	Butter	Butter	NNP
9937	4373	9	the	the	DT
9937	4373	10	bread	bread	NN
9937	4373	11	crumbs	crumb	VBZ
9937	4373	12	with	with	IN
9937	4373	13	the	the	DT
9937	4373	14	butter	butter	NN
9937	4373	15	,	,	,
9937	4373	16	and	and	CC
9937	4373	17	then	then	RB
9937	4373	18	mix	mix	VB
9937	4373	19	them	-PRON-	PRP
9937	4373	20	with	with	IN
9937	4373	21	the	the	DT
9937	4373	22	cracker	cracker	NN
9937	4373	23	crumbs	crumb	VBZ
9937	4373	24	.	.	.
9937	4374	1	Sprinkle	sprinkle	VB
9937	4374	2	the	the	DT
9937	4374	3	bottom	bottom	NN
9937	4374	4	of	of	IN
9937	4374	5	a	a	DT
9937	4374	6	greased	grease	VBN
9937	4374	7	baking	baking	NN
9937	4374	8	dish	dish	NN
9937	4374	9	with	with	IN
9937	4374	10	one	one	CD
9937	4374	11	-	-	HYPH
9937	4374	12	fourth	fourth	NN
9937	4374	13	of	of	IN
9937	4374	14	the	the	DT
9937	4374	15	crumbs	crumb	NNS
9937	4374	16	,	,	,
9937	4374	17	and	and	CC
9937	4374	18	over	over	IN
9937	4374	19	this	this	DT
9937	4374	20	put	put	VBD
9937	4374	21	a	a	DT
9937	4374	22	layer	layer	NN
9937	4374	23	of	of	IN
9937	4374	24	oysters	oyster	NNS
9937	4374	25	that	that	WDT
9937	4374	26	have	have	VBP
9937	4374	27	been	be	VBN
9937	4374	28	previously	previously	RB
9937	4374	29	cleaned	clean	VBN
9937	4374	30	.	.	.
9937	4375	1	Sprinkle	sprinkle	VB
9937	4375	2	with	with	IN
9937	4375	3	salt	salt	NN
9937	4375	4	and	and	CC
9937	4375	5	pepper	pepper	NN
9937	4375	6	and	and	CC
9937	4375	7	add	add	VB
9937	4375	8	one	one	CD
9937	4375	9	-	-	HYPH
9937	4375	10	fourth	fourth	NN
9937	4375	11	more	more	JJR
9937	4375	12	of	of	IN
9937	4375	13	the	the	DT
9937	4375	14	crumbs	crumb	NNS
9937	4375	15	.	.	.
9937	4376	1	Add	add	VB
9937	4376	2	another	another	DT
9937	4376	3	layer	layer	NN
9937	4376	4	of	of	IN
9937	4376	5	oysters	oyster	NNS
9937	4376	6	,	,	,
9937	4376	7	sprinkle	sprinkle	VB
9937	4376	8	with	with	IN
9937	4376	9	salt	salt	NN
9937	4376	10	and	and	CC
9937	4376	11	pepper	pepper	NN
9937	4376	12	,	,	,
9937	4376	13	and	and	CC
9937	4376	14	place	place	VB
9937	4376	15	the	the	DT
9937	4376	16	remainder	remainder	NN
9937	4376	17	of	of	IN
9937	4376	18	the	the	DT
9937	4376	19	crumbs	crumb	NNS
9937	4376	20	on	on	IN
9937	4376	21	top	top	NN
9937	4376	22	.	.	.
9937	4377	1	Strain	strain	VB
9937	4377	2	the	the	DT
9937	4377	3	liquid	liquid	NN
9937	4377	4	from	from	IN
9937	4377	5	the	the	DT
9937	4377	6	oysters	oyster	NNS
9937	4377	7	through	through	IN
9937	4377	8	a	a	DT
9937	4377	9	piece	piece	NN
9937	4377	10	of	of	IN
9937	4377	11	cloth	cloth	NN
9937	4377	12	,	,	,
9937	4377	13	mix	mix	VB
9937	4377	14	this	this	DT
9937	4377	15	with	with	IN
9937	4377	16	the	the	DT
9937	4377	17	milk	milk	NN
9937	4377	18	,	,	,
9937	4377	19	and	and	CC
9937	4377	20	pour	pour	VB
9937	4377	21	over	over	IN
9937	4377	22	the	the	DT
9937	4377	23	dish	dish	NN
9937	4377	24	thus	thus	RB
9937	4377	25	prepared	prepare	VBD
9937	4377	26	.	.	.
9937	4378	1	Place	place	NN
9937	4378	2	in	in	IN
9937	4378	3	a	a	DT
9937	4378	4	hot	hot	JJ
9937	4378	5	oven	oven	NN
9937	4378	6	,	,	,
9937	4378	7	and	and	CC
9937	4378	8	bake	bake	VB
9937	4378	9	until	until	IN
9937	4378	10	the	the	DT
9937	4378	11	mixture	mixture	NN
9937	4378	12	is	be	VBZ
9937	4378	13	thoroughly	thoroughly	RB
9937	4378	14	heated	heat	VBN
9937	4378	15	and	and	CC
9937	4378	16	the	the	DT
9937	4378	17	top	top	NN
9937	4378	18	is	be	VBZ
9937	4378	19	brown	brown	JJ
9937	4378	20	.	.	.
9937	4379	1	95	95	CD
9937	4379	2	.	.	.
9937	4380	1	FRIED	FRIED	NNP
9937	4380	2	OYSTERS.--Of	OYSTERS.--Of	NNP
9937	4380	3	all	all	PDT
9937	4380	4	the	the	DT
9937	4380	5	dishes	dish	NNS
9937	4380	6	prepared	prepare	VBN
9937	4380	7	from	from	IN
9937	4380	8	oysters	oyster	NNS
9937	4380	9	,	,	,
9937	4380	10	fried	fry	VBN
9937	4380	11	oysters	oyster	NNS
9937	4380	12	undoubtedly	undoubtedly	RB
9937	4380	13	find	find	VBP
9937	4380	14	favor	favor	NN
9937	4380	15	with	with	IN
9937	4380	16	the	the	DT
9937	4380	17	greatest	great	JJS
9937	4380	18	number	number	NN
9937	4380	19	of	of	IN
9937	4380	20	persons	person	NNS
9937	4380	21	.	.	.
9937	4381	1	However	however	RB
9937	4381	2	,	,	,
9937	4381	3	unless	unless	IN
9937	4381	4	care	care	NN
9937	4381	5	is	be	VBZ
9937	4381	6	taken	take	VBN
9937	4381	7	in	in	IN
9937	4381	8	frying	fry	VBG
9937	4381	9	the	the	DT
9937	4381	10	oysters	oyster	NNS
9937	4381	11	,	,	,
9937	4381	12	they	-PRON-	PRP
9937	4381	13	are	be	VBP
9937	4381	14	likely	likely	JJ
9937	4381	15	to	to	TO
9937	4381	16	be	be	VB
9937	4381	17	somewhat	somewhat	RB
9937	4381	18	indigestible	indigestible	JJ
9937	4381	19	.	.	.
9937	4382	1	Deep	deep	JJ
9937	4382	2	fat	fat	NN
9937	4382	3	should	should	MD
9937	4382	4	be	be	VB
9937	4382	5	used	use	VBN
9937	4382	6	for	for	IN
9937	4382	7	this	this	DT
9937	4382	8	purpose	purpose	NN
9937	4382	9	,	,	,
9937	4382	10	and	and	CC
9937	4382	11	it	-PRON-	PRP
9937	4382	12	should	should	MD
9937	4382	13	be	be	VB
9937	4382	14	hot	hot	JJ
9937	4382	15	enough	enough	RB
9937	4382	16	to	to	TO
9937	4382	17	brown	brown	VB
9937	4382	18	a	a	DT
9937	4382	19	1-inch	1-inch	CD
9937	4382	20	cube	cube	NN
9937	4382	21	of	of	IN
9937	4382	22	bread	bread	NN
9937	4382	23	a	a	DT
9937	4382	24	golden	golden	JJ
9937	4382	25	brown	brown	NN
9937	4382	26	in	in	IN
9937	4382	27	40	40	CD
9937	4382	28	seconds	second	NNS
9937	4382	29	.	.	.
9937	4383	1	FRIED	FRIED	NNP
9937	4383	2	OYSTERS	OYSTERS	NNP
9937	4383	3	(	(	-LRB-
9937	4383	4	Sufficient	sufficient	JJ
9937	4383	5	to	to	TO
9937	4383	6	Serve	serve	VB
9937	4383	7	Six	six	CD
9937	4383	8	)	)	-RRB-
9937	4383	9	24	24	CD
9937	4383	10	large	large	JJ
9937	4383	11	oysters	oyster	NNS
9937	4383	12	1	1	CD
9937	4383	13	egg	egg	NN
9937	4383	14	1/4	1/4	CD
9937	4383	15	c.	c.	NN
9937	4383	16	milk	milk	NN
9937	4383	17	Fine	fine	JJ
9937	4383	18	cracker	cracker	NN
9937	4383	19	crumbs	crumb	VBZ
9937	4383	20	Salt	Salt	NNP
9937	4383	21	Pepper	Pepper	NNP
9937	4383	22	Thoroughly	thoroughly	RB
9937	4383	23	dry	dry	VBP
9937	4383	24	the	the	DT
9937	4383	25	oysters	oyster	NNS
9937	4383	26	by	by	IN
9937	4383	27	laying	lay	VBG
9937	4383	28	them	-PRON-	PRP
9937	4383	29	on	on	IN
9937	4383	30	one	one	CD
9937	4383	31	end	end	NN
9937	4383	32	of	of	IN
9937	4383	33	a	a	DT
9937	4383	34	soft	soft	JJ
9937	4383	35	cloth	cloth	NN
9937	4383	36	and	and	CC
9937	4383	37	patting	pat	VBG
9937	4383	38	them	-PRON-	PRP
9937	4383	39	with	with	IN
9937	4383	40	the	the	DT
9937	4383	41	other	other	JJ
9937	4383	42	.	.	.
9937	4384	1	Beat	beat	VB
9937	4384	2	the	the	DT
9937	4384	3	egg	egg	NN
9937	4384	4	and	and	CC
9937	4384	5	add	add	VB
9937	4384	6	the	the	DT
9937	4384	7	milk	milk	NN
9937	4384	8	to	to	IN
9937	4384	9	it	-PRON-	PRP
9937	4384	10	.	.	.
9937	4385	1	Dip	dip	VB
9937	4385	2	the	the	DT
9937	4385	3	oysters	oyster	NNS
9937	4385	4	into	into	IN
9937	4385	5	the	the	DT
9937	4385	6	cracker	cracker	NN
9937	4385	7	crumbs	crumb	VBZ
9937	4385	8	,	,	,
9937	4385	9	then	then	RB
9937	4385	10	into	into	IN
9937	4385	11	the	the	DT
9937	4385	12	egg	egg	NN
9937	4385	13	-	-	HYPH
9937	4385	14	and	and	CC
9937	4385	15	-	-	HYPH
9937	4385	16	milk	milk	NN
9937	4385	17	mixture	mixture	NN
9937	4385	18	,	,	,
9937	4385	19	and	and	CC
9937	4385	20	again	again	RB
9937	4385	21	into	into	IN
9937	4385	22	the	the	DT
9937	4385	23	crumbs	crumb	NNS
9937	4385	24	.	.	.
9937	4386	1	Fry	fry	NN
9937	4386	2	in	in	IN
9937	4386	3	deep	deep	JJ
9937	4386	4	fat	fat	NN
9937	4386	5	until	until	IN
9937	4386	6	brown	brown	NNP
9937	4386	7	.	.	.
9937	4387	1	Remove	remove	VB
9937	4387	2	from	from	IN
9937	4387	3	the	the	DT
9937	4387	4	fat	fat	NN
9937	4387	5	,	,	,
9937	4387	6	drain	drain	VB
9937	4387	7	well	well	RB
9937	4387	8	,	,	,
9937	4387	9	and	and	CC
9937	4387	10	place	place	NN
9937	4387	11	on	on	IN
9937	4387	12	oiled	oiled	JJ
9937	4387	13	paper	paper	NN
9937	4387	14	.	.	.
9937	4388	1	Sprinkle	sprinkle	VB
9937	4388	2	with	with	IN
9937	4388	3	salt	salt	NN
9937	4388	4	and	and	CC
9937	4388	5	pepper	pepper	NN
9937	4388	6	and	and	CC
9937	4388	7	serve	serve	VB
9937	4388	8	hot	hot	JJ
9937	4388	9	.	.	.
9937	4389	1	96	96	CD
9937	4389	2	.	.	.
9937	4390	1	OYSTER	OYSTER	NNP
9937	4390	2	PIE.--Baking	pie.--bake	VBG
9937	4390	3	oysters	oyster	NNS
9937	4390	4	into	into	IN
9937	4390	5	a	a	DT
9937	4390	6	pie	pie	NN
9937	4390	7	is	be	VBZ
9937	4390	8	another	another	DT
9937	4390	9	means	means	NN
9937	4390	10	of	of	IN
9937	4390	11	combining	combine	VBG
9937	4390	12	a	a	DT
9937	4390	13	protein	protein	NN
9937	4390	14	food	food	NN
9937	4390	15	with	with	IN
9937	4390	16	foods	food	NNS
9937	4390	17	that	that	WDT
9937	4390	18	are	be	VBP
9937	4390	19	high	high	JJ
9937	4390	20	in	in	IN
9937	4390	21	other	other	JJ
9937	4390	22	food	food	NN
9937	4390	23	substances	substance	NNS
9937	4390	24	.	.	.
9937	4391	1	As	as	IN
9937	4391	2	oyster	oyster	JJ
9937	4391	3	pie	pie	NN
9937	4391	4	is	be	VBZ
9937	4391	5	somewhat	somewhat	RB
9937	4391	6	hearty	hearty	JJ
9937	4391	7	,	,	,
9937	4391	8	it	-PRON-	PRP
9937	4391	9	may	may	MD
9937	4391	10	be	be	VB
9937	4391	11	used	use	VBN
9937	4391	12	as	as	IN
9937	4391	13	the	the	DT
9937	4391	14	main	main	JJ
9937	4391	15	dish	dish	NN
9937	4391	16	of	of	IN
9937	4391	17	a	a	DT
9937	4391	18	heavy	heavy	JJ
9937	4391	19	meal	meal	NN
9937	4391	20	.	.	.
9937	4392	1	OYSTER	OYSTER	NNP
9937	4392	2	PIE	PIE	NNP
9937	4392	3	(	(	-LRB-
9937	4392	4	Sufficient	sufficient	JJ
9937	4392	5	to	to	TO
9937	4392	6	Serve	serve	VB
9937	4392	7	Six	six	CD
9937	4392	8	)	)	-RRB-
9937	4392	9	1	1	CD
9937	4392	10	pt	pt	NN
9937	4392	11	.	.	.
9937	4393	1	oysters	oyster	NNS
9937	4393	2	1	1	CD
9937	4393	3	c.	c.	NN
9937	4393	4	medium	medium	JJ
9937	4393	5	white	white	JJ
9937	4393	6	sauce	sauce	NN
9937	4393	7	Salt	salt	NN
9937	4393	8	and	and	CC
9937	4393	9	pepper	pepper	NN
9937	4393	10	Baking	Baking	NNP
9937	4393	11	-	-	HYPH
9937	4393	12	powder	powder	NN
9937	4393	13	biscuit	biscuit	NN
9937	4393	14	dough	dough	NN
9937	4393	15	Cut	Cut	NNP
9937	4393	16	each	each	DT
9937	4393	17	of	of	IN
9937	4393	18	the	the	DT
9937	4393	19	oysters	oyster	NNS
9937	4393	20	into	into	IN
9937	4393	21	three	three	CD
9937	4393	22	or	or	CC
9937	4393	23	four	four	CD
9937	4393	24	pieces	piece	NNS
9937	4393	25	,	,	,
9937	4393	26	and	and	CC
9937	4393	27	place	place	VB
9937	4393	28	them	-PRON-	PRP
9937	4393	29	in	in	IN
9937	4393	30	a	a	DT
9937	4393	31	greased	greased	JJ
9937	4393	32	baking	baking	NN
9937	4393	33	dish	dish	NN
9937	4393	34	.	.	.
9937	4394	1	Pour	pour	VB
9937	4394	2	over	over	IN
9937	4394	3	them	-PRON-	PRP
9937	4394	4	the	the	DT
9937	4394	5	hot	hot	JJ
9937	4394	6	white	white	JJ
9937	4394	7	sauce	sauce	NN
9937	4394	8	and	and	CC
9937	4394	9	the	the	DT
9937	4394	10	juice	juice	NN
9937	4394	11	from	from	IN
9937	4394	12	the	the	DT
9937	4394	13	oysters	oyster	NNS
9937	4394	14	.	.	.
9937	4395	1	Season	season	NN
9937	4395	2	with	with	IN
9937	4395	3	salt	salt	NN
9937	4395	4	and	and	CC
9937	4395	5	pepper	pepper	NN
9937	4395	6	.	.	.
9937	4396	1	Over	over	IN
9937	4396	2	the	the	DT
9937	4396	3	top	top	NN
9937	4396	4	,	,	,
9937	4396	5	place	place	VB
9937	4396	6	a	a	DT
9937	4396	7	layer	layer	NN
9937	4396	8	of	of	IN
9937	4396	9	the	the	DT
9937	4396	10	biscuit	biscuit	NN
9937	4396	11	dough	dough	NN
9937	4396	12	rolled	roll	VBD
9937	4396	13	about	about	RB
9937	4396	14	1/4	1/4	CD
9937	4396	15	inch	inch	NN
9937	4396	16	thick	thick	JJ
9937	4396	17	.	.	.
9937	4397	1	Set	Set	VBN
9937	4397	2	in	in	IN
9937	4397	3	a	a	DT
9937	4397	4	hot	hot	JJ
9937	4397	5	oven	oven	NN
9937	4397	6	and	and	CC
9937	4397	7	bake	bake	VB
9937	4397	8	until	until	IN
9937	4397	9	the	the	DT
9937	4397	10	crust	crust	NN
9937	4397	11	is	be	VBZ
9937	4397	12	brown	brown	JJ
9937	4397	13	.	.	.
9937	4398	1	97	97	CD
9937	4398	2	.	.	.
9937	4399	1	PIGS	pigs	NN
9937	4399	2	IN	in	IN
9937	4399	3	BLANKETS.--When	BLANKETS.--When	NNP
9937	4399	4	something	something	NN
9937	4399	5	entirely	entirely	RB
9937	4399	6	different	different	JJ
9937	4399	7	in	in	IN
9937	4399	8	the	the	DT
9937	4399	9	way	way	NN
9937	4399	10	of	of	IN
9937	4399	11	oysters	oyster	NNS
9937	4399	12	is	be	VBZ
9937	4399	13	desired	desire	VBN
9937	4399	14	,	,	,
9937	4399	15	pigs	pig	NNS
9937	4399	16	in	in	IN
9937	4399	17	blankets	blanket	NNS
9937	4399	18	should	should	MD
9937	4399	19	be	be	VB
9937	4399	20	tried	try	VBN
9937	4399	21	.	.	.
9937	4400	1	This	this	DT
9937	4400	2	is	be	VBZ
9937	4400	3	a	a	DT
9937	4400	4	very	very	RB
9937	4400	5	good	good	JJ
9937	4400	6	name	name	NN
9937	4400	7	for	for	IN
9937	4400	8	the	the	DT
9937	4400	9	dish	dish	NN
9937	4400	10	given	give	VBN
9937	4400	11	in	in	IN
9937	4400	12	the	the	DT
9937	4400	13	accompanying	accompanying	JJ
9937	4400	14	recipe	recipe	NN
9937	4400	15	,	,	,
9937	4400	16	for	for	IN
9937	4400	17	the	the	DT
9937	4400	18	oysters	oyster	NNS
9937	4400	19	are	be	VBP
9937	4400	20	rolled	roll	VBN
9937	4400	21	up	up	RP
9937	4400	22	in	in	IN
9937	4400	23	a	a	DT
9937	4400	24	strip	strip	NN
9937	4400	25	of	of	IN
9937	4400	26	bacon	bacon	NN
9937	4400	27	,	,	,
9937	4400	28	which	which	WDT
9937	4400	29	serves	serve	VBZ
9937	4400	30	as	as	IN
9937	4400	31	a	a	DT
9937	4400	32	blanket	blanket	NN
9937	4400	33	.	.	.
9937	4401	1	They	-PRON-	PRP
9937	4401	2	are	be	VBP
9937	4401	3	especially	especially	RB
9937	4401	4	suitable	suitable	JJ
9937	4401	5	for	for	IN
9937	4401	6	a	a	DT
9937	4401	7	light	light	JJ
9937	4401	8	meal	meal	NN
9937	4401	9	,	,	,
9937	4401	10	such	such	JJ
9937	4401	11	as	as	IN
9937	4401	12	luncheon	luncheon	NN
9937	4401	13	or	or	CC
9937	4401	14	a	a	DT
9937	4401	15	dainty	dainty	NN
9937	4401	16	lunch	lunch	NN
9937	4401	17	that	that	WDT
9937	4401	18	is	be	VBZ
9937	4401	19	to	to	TO
9937	4401	20	be	be	VB
9937	4401	21	served	serve	VBN
9937	4401	22	to	to	IN
9937	4401	23	company	company	NN
9937	4401	24	.	.	.
9937	4402	1	PIGS	pigs	NN
9937	4402	2	IN	in	IN
9937	4402	3	BLANKETS	BLANKETS	NNP
9937	4402	4	(	(	-LRB-
9937	4402	5	Sufficient	sufficient	JJ
9937	4402	6	to	to	TO
9937	4402	7	Serve	serve	VB
9937	4402	8	Six	six	CD
9937	4402	9	)	)	-RRB-
9937	4402	10	18	18	CD
9937	4402	11	large	large	JJ
9937	4402	12	oysters	oyster	NNS
9937	4402	13	18	18	CD
9937	4402	14	thin	thin	JJ
9937	4402	15	strips	strip	NNS
9937	4402	16	of	of	IN
9937	4402	17	bacon	bacon	NN
9937	4402	18	After	after	IN
9937	4402	19	the	the	DT
9937	4402	20	oysters	oyster	NNS
9937	4402	21	have	have	VBP
9937	4402	22	been	be	VBN
9937	4402	23	cleaned	clean	VBN
9937	4402	24	,	,	,
9937	4402	25	roll	roll	VB
9937	4402	26	each	each	DT
9937	4402	27	one	one	NN
9937	4402	28	in	in	IN
9937	4402	29	a	a	DT
9937	4402	30	strip	strip	NN
9937	4402	31	of	of	IN
9937	4402	32	bacon	bacon	NN
9937	4402	33	.	.	.
9937	4403	1	Fasten	fasten	RB
9937	4403	2	the	the	DT
9937	4403	3	bacon	bacon	NN
9937	4403	4	where	where	WRB
9937	4403	5	the	the	DT
9937	4403	6	edges	edge	NNS
9937	4403	7	meet	meet	VBP
9937	4403	8	by	by	IN
9937	4403	9	running	run	VBG
9937	4403	10	a	a	DT
9937	4403	11	toothpick	toothpick	NN
9937	4403	12	through	through	IN
9937	4403	13	at	at	IN
9937	4403	14	this	this	DT
9937	4403	15	point	point	NN
9937	4403	16	.	.	.
9937	4404	1	Place	place	NN
9937	4404	2	in	in	IN
9937	4404	3	a	a	DT
9937	4404	4	broiler	broiler	NN
9937	4404	5	and	and	CC
9937	4404	6	broil	broil	VB
9937	4404	7	on	on	IN
9937	4404	8	one	one	CD
9937	4404	9	side	side	NN
9937	4404	10	until	until	IN
9937	4404	11	brown	brown	NNP
9937	4404	12	;	;	:
9937	4404	13	then	then	RB
9937	4404	14	turn	turn	VB
9937	4404	15	them	-PRON-	PRP
9937	4404	16	and	and	CC
9937	4404	17	broil	broil	VB
9937	4404	18	until	until	IN
9937	4404	19	the	the	DT
9937	4404	20	other	other	JJ
9937	4404	21	side	side	NN
9937	4404	22	is	be	VBZ
9937	4404	23	brown	brown	JJ
9937	4404	24	.	.	.
9937	4405	1	Serve	serve	VB
9937	4405	2	hot	hot	JJ
9937	4405	3	.	.	.
9937	4406	1	98	98	CD
9937	4406	2	.	.	.
9937	4407	1	OYSTER	OYSTER	NNP
9937	4407	2	FRITTERS.--Variety	fritters.--variety	NN
9937	4407	3	may	may	MD
9937	4407	4	also	also	RB
9937	4407	5	be	be	VB
9937	4407	6	secured	secure	VBN
9937	4407	7	in	in	IN
9937	4407	8	the	the	DT
9937	4407	9	use	use	NN
9937	4407	10	of	of	IN
9937	4407	11	oysters	oyster	NNS
9937	4407	12	by	by	IN
9937	4407	13	making	make	VBG
9937	4407	14	oyster	oyster	JJ
9937	4407	15	fritters	fritter	NNS
9937	4407	16	.	.	.
9937	4408	1	When	when	WRB
9937	4408	2	such	such	JJ
9937	4408	3	fritters	fritter	NNS
9937	4408	4	are	be	VBP
9937	4408	5	nicely	nicely	RB
9937	4408	6	browned	brown	VBN
9937	4408	7	and	and	CC
9937	4408	8	served	serve	VBD
9937	4408	9	with	with	IN
9937	4408	10	an	an	DT
9937	4408	11	appetizing	appetize	VBG
9937	4408	12	sauce	sauce	NN
9937	4408	13	,	,	,
9937	4408	14	an	an	DT
9937	4408	15	attractive	attractive	JJ
9937	4408	16	as	as	RB
9937	4408	17	well	well	RB
9937	4408	18	as	as	IN
9937	4408	19	a	a	DT
9937	4408	20	tasty	tasty	JJ
9937	4408	21	dish	dish	NN
9937	4408	22	is	be	VBZ
9937	4408	23	the	the	DT
9937	4408	24	result	result	NN
9937	4408	25	.	.	.
9937	4409	1	OYSTER	OYSTER	NNP
9937	4409	2	FRITTERS	fritter	NNS
9937	4409	3	(	(	-LRB-
9937	4409	4	Sufficient	sufficient	JJ
9937	4409	5	to	to	TO
9937	4409	6	Serve	serve	VB
9937	4409	7	Six	six	CD
9937	4409	8	)	)	-RRB-
9937	4409	9	1	1	CD
9937	4409	10	pt	pt	NN
9937	4409	11	.	.	.
9937	4410	1	oysters	oyster	NNS
9937	4410	2	1	1	CD
9937	4410	3	egg	egg	NN
9937	4410	4	muffin	muffin	NNP
9937	4410	5	batter	batter	NN
9937	4410	6	Clean	clean	JJ
9937	4410	7	the	the	DT
9937	4410	8	oysters	oyster	NNS
9937	4410	9	and	and	CC
9937	4410	10	cut	cut	VB
9937	4410	11	each	each	DT
9937	4410	12	into	into	IN
9937	4410	13	four	four	CD
9937	4410	14	or	or	CC
9937	4410	15	five	five	CD
9937	4410	16	pieces	piece	NNS
9937	4410	17	.	.	.
9937	4411	1	Make	make	VB
9937	4411	2	a	a	DT
9937	4411	3	one	one	CD
9937	4411	4	-	-	HYPH
9937	4411	5	egg	egg	NN
9937	4411	6	muffin	muffin	NN
9937	4411	7	batter	batter	NN
9937	4411	8	and	and	CC
9937	4411	9	to	to	IN
9937	4411	10	it	-PRON-	PRP
9937	4411	11	add	add	VB
9937	4411	12	the	the	DT
9937	4411	13	cut	cut	NN
9937	4411	14	oysters	oyster	NNS
9937	4411	15	.	.	.
9937	4412	1	Drop	drop	VB
9937	4412	2	the	the	DT
9937	4412	3	mixture	mixture	NN
9937	4412	4	by	by	IN
9937	4412	5	spoonfuls	spoonful	NNS
9937	4412	6	into	into	IN
9937	4412	7	deep	deep	JJ
9937	4412	8	fat	fat	NN
9937	4412	9	and	and	CC
9937	4412	10	fry	fry	NN
9937	4412	11	until	until	IN
9937	4412	12	brown	brown	NNP
9937	4412	13	.	.	.
9937	4413	1	Remove	remove	VB
9937	4413	2	from	from	IN
9937	4413	3	the	the	DT
9937	4413	4	fat	fat	NN
9937	4413	5	,	,	,
9937	4413	6	drain	drain	VBP
9937	4413	7	,	,	,
9937	4413	8	and	and	CC
9937	4413	9	sprinkle	sprinkle	VB
9937	4413	10	with	with	IN
9937	4413	11	salt	salt	NN
9937	4413	12	and	and	CC
9937	4413	13	pepper	pepper	NN
9937	4413	14	.	.	.
9937	4414	1	Serve	serve	VB
9937	4414	2	with	with	IN
9937	4414	3	a	a	DT
9937	4414	4	desired	desire	VBN
9937	4414	5	sauce	sauce	NN
9937	4414	6	.	.	.
9937	4415	1	CLAMS	clam	NNS
9937	4415	2	AND	and	CC
9937	4415	3	THEIR	THEIR	NNP
9937	4415	4	PREPARATION	preparation	NN
9937	4415	5	99	99	CD
9937	4415	6	.	.	.
9937	4416	1	NATURE	NATURE	NNP
9937	4416	2	AND	and	CC
9937	4416	3	DIGESTIBILITY	DIGESTIBILITY	NNP
9937	4416	4	OF	of	IN
9937	4416	5	CLAMS.--Clams	clams.--clam	NNS
9937	4416	6	are	be	VBP
9937	4416	7	bivalves	bivalve	NNS
9937	4416	8	similar	similar	JJ
9937	4416	9	to	to	IN
9937	4416	10	oysters	oyster	NNS
9937	4416	11	in	in	IN
9937	4416	12	both	both	DT
9937	4416	13	form	form	NN
9937	4416	14	and	and	CC
9937	4416	15	composition	composition	NN
9937	4416	16	.	.	.
9937	4417	1	Because	because	IN
9937	4417	2	of	of	IN
9937	4417	3	the	the	DT
9937	4417	4	similarity	similarity	NN
9937	4417	5	in	in	IN
9937	4417	6	composition	composition	NN
9937	4417	7	,	,	,
9937	4417	8	they	-PRON-	PRP
9937	4417	9	are	be	VBP
9937	4417	10	utilized	utilize	VBN
9937	4417	11	in	in	IN
9937	4417	12	much	much	RB
9937	4417	13	the	the	DT
9937	4417	14	same	same	JJ
9937	4417	15	ways	way	NNS
9937	4417	16	as	as	IN
9937	4417	17	oysters	oyster	NNS
9937	4417	18	,	,	,
9937	4417	19	being	be	VBG
9937	4417	20	used	use	VBN
9937	4417	21	extensively	extensively	RB
9937	4417	22	for	for	IN
9937	4417	23	food	food	NN
9937	4417	24	in	in	IN
9937	4417	25	parts	part	NNS
9937	4417	26	of	of	IN
9937	4417	27	the	the	DT
9937	4417	28	country	country	NN
9937	4417	29	where	where	WRB
9937	4417	30	the	the	DT
9937	4417	31	supply	supply	NN
9937	4417	32	is	be	VBZ
9937	4417	33	large	large	JJ
9937	4417	34	.	.	.
9937	4418	1	There	there	EX
9937	4418	2	are	be	VBP
9937	4418	3	numerous	numerous	JJ
9937	4418	4	varieties	variety	NNS
9937	4418	5	of	of	IN
9937	4418	6	clams	clam	NNS
9937	4418	7	,	,	,
9937	4418	8	and	and	CC
9937	4418	9	some	some	DT
9937	4418	10	of	of	IN
9937	4418	11	them	-PRON-	PRP
9937	4418	12	differ	differ	VBP
9937	4418	13	slightly	slightly	RB
9937	4418	14	from	from	IN
9937	4418	15	each	each	DT
9937	4418	16	other	other	JJ
9937	4418	17	in	in	IN
9937	4418	18	appearance	appearance	NN
9937	4418	19	,	,	,
9937	4418	20	color	color	NN
9937	4418	21	,	,	,
9937	4418	22	and	and	CC
9937	4418	23	flavor	flavor	NN
9937	4418	24	.	.	.
9937	4419	1	Preference	preference	NN
9937	4419	2	for	for	IN
9937	4419	3	the	the	DT
9937	4419	4	different	different	JJ
9937	4419	5	varieties	variety	NNS
9937	4419	6	is	be	VBZ
9937	4419	7	largely	largely	RB
9937	4419	8	a	a	DT
9937	4419	9	matter	matter	NN
9937	4419	10	of	of	IN
9937	4419	11	individual	individual	JJ
9937	4419	12	taste	taste	NN
9937	4419	13	.	.	.
9937	4420	1	Clams	clam	NNS
9937	4420	2	may	may	MD
9937	4420	3	be	be	VB
9937	4420	4	purchased	purchase	VBN
9937	4420	5	loose	loose	JJ
9937	4420	6	or	or	CC
9937	4420	7	in	in	IN
9937	4420	8	the	the	DT
9937	4420	9	shell	shell	NN
9937	4420	10	and	and	CC
9937	4420	11	they	-PRON-	PRP
9937	4420	12	may	may	MD
9937	4420	13	be	be	VB
9937	4420	14	served	serve	VBN
9937	4420	15	in	in	IN
9937	4420	16	or	or	CC
9937	4420	17	out	out	IN
9937	4420	18	of	of	IN
9937	4420	19	the	the	DT
9937	4420	20	shell	shell	NN
9937	4420	21	.	.	.
9937	4421	1	However	however	RB
9937	4421	2	,	,	,
9937	4421	3	when	when	WRB
9937	4421	4	bought	buy	VBN
9937	4421	5	in	in	IN
9937	4421	6	the	the	DT
9937	4421	7	shell	shell	NN
9937	4421	8	,	,	,
9937	4421	9	they	-PRON-	PRP
9937	4421	10	must	must	MD
9937	4421	11	be	be	VB
9937	4421	12	purchased	purchase	VBN
9937	4421	13	alive	alive	JJ
9937	4421	14	and	and	CC
9937	4421	15	must	must	MD
9937	4421	16	be	be	VB
9937	4421	17	subjected	subject	VBN
9937	4421	18	to	to	IN
9937	4421	19	the	the	DT
9937	4421	20	same	same	JJ
9937	4421	21	tests	test	NNS
9937	4421	22	as	as	IN
9937	4421	23	are	be	VBP
9937	4421	24	oysters	oyster	NNS
9937	4421	25	.	.	.
9937	4422	1	As	as	IN
9937	4422	2	in	in	IN
9937	4422	3	the	the	DT
9937	4422	4	case	case	NN
9937	4422	5	of	of	IN
9937	4422	6	oysters	oyster	NNS
9937	4422	7	,	,	,
9937	4422	8	they	-PRON-	PRP
9937	4422	9	may	may	MD
9937	4422	10	be	be	VB
9937	4422	11	eaten	eat	VBN
9937	4422	12	raw	raw	JJ
9937	4422	13	or	or	CC
9937	4422	14	cooked	cook	VBN
9937	4422	15	.	.	.
9937	4423	1	Their	-PRON-	PRP$
9937	4423	2	preparation	preparation	NN
9937	4423	3	for	for	IN
9937	4423	4	cooking	cooking	NN
9937	4423	5	is	be	VBZ
9937	4423	6	similar	similar	JJ
9937	4423	7	to	to	IN
9937	4423	8	that	that	DT
9937	4423	9	of	of	IN
9937	4423	10	oysters	oyster	NNS
9937	4423	11	.	.	.
9937	4424	1	In	in	IN
9937	4424	2	the	the	DT
9937	4424	3	raw	raw	JJ
9937	4424	4	state	state	NN
9937	4424	5	,	,	,
9937	4424	6	they	-PRON-	PRP
9937	4424	7	are	be	VBP
9937	4424	8	easily	easily	RB
9937	4424	9	digested	digest	VBN
9937	4424	10	,	,	,
9937	4424	11	but	but	CC
9937	4424	12	upon	upon	IN
9937	4424	13	the	the	DT
9937	4424	14	application	application	NN
9937	4424	15	of	of	IN
9937	4424	16	heat	heat	NN
9937	4424	17	they	-PRON-	PRP
9937	4424	18	become	become	VBP
9937	4424	19	tough	tough	JJ
9937	4424	20	,	,	,
9937	4424	21	and	and	CC
9937	4424	22	the	the	DT
9937	4424	23	longer	long	JJR
9937	4424	24	they	-PRON-	PRP
9937	4424	25	are	be	VBP
9937	4424	26	cooked	cook	VBN
9937	4424	27	,	,	,
9937	4424	28	the	the	DT
9937	4424	29	tougher	tough	JJR
9937	4424	30	they	-PRON-	PRP
9937	4424	31	become	become	VBP
9937	4424	32	.	.	.
9937	4425	1	It	-PRON-	PRP
9937	4425	2	can	can	MD
9937	4425	3	therefore	therefore	RB
9937	4425	4	be	be	VB
9937	4425	5	seen	see	VBN
9937	4425	6	that	that	IN
9937	4425	7	the	the	DT
9937	4425	8	digestibility	digestibility	NN
9937	4425	9	of	of	IN
9937	4425	10	clams	clam	NNS
9937	4425	11	is	be	VBZ
9937	4425	12	influenced	influence	VBN
9937	4425	13	very	very	RB
9937	4425	14	much	much	RB
9937	4425	15	by	by	IN
9937	4425	16	cooking	cook	VBG
9937	4425	17	.	.	.
9937	4426	1	100	100	CD
9937	4426	2	.	.	.
9937	4427	1	OPENING	OPENING	NNP
9937	4427	2	CLAMS.--If	CLAMS.--If	NNP
9937	4427	3	clams	clam	NNS
9937	4427	4	are	be	VBP
9937	4427	5	to	to	TO
9937	4427	6	be	be	VB
9937	4427	7	opened	open	VBN
9937	4427	8	in	in	IN
9937	4427	9	the	the	DT
9937	4427	10	home	home	NN
9937	4427	11	,	,	,
9937	4427	12	the	the	DT
9937	4427	13	method	method	NN
9937	4427	14	illustrated	illustrate	VBN
9937	4427	15	in	in	IN
9937	4427	16	Fig	Fig	NNP
9937	4427	17	.	.	.
9937	4428	1	30	30	CD
9937	4428	2	may	may	MD
9937	4428	3	be	be	VB
9937	4428	4	employed	employ	VBN
9937	4428	5	.	.	.
9937	4429	1	First	first	RB
9937	4429	2	wash	wash	VB
9937	4429	3	the	the	DT
9937	4429	4	clams	clam	NNS
9937	4429	5	to	to	TO
9937	4429	6	remove	remove	VB
9937	4429	7	the	the	DT
9937	4429	8	sand	sand	NN
9937	4429	9	,	,	,
9937	4429	10	and	and	CC
9937	4429	11	then	then	RB
9937	4429	12	place	place	VB
9937	4429	13	a	a	DT
9937	4429	14	clam	clam	NN
9937	4429	15	on	on	IN
9937	4429	16	a	a	DT
9937	4429	17	hard	hard	JJ
9937	4429	18	surface	surface	NN
9937	4429	19	so	so	IN
9937	4429	20	that	that	IN
9937	4429	21	the	the	DT
9937	4429	22	pointed	pointed	JJ
9937	4429	23	edge	edge	NN
9937	4429	24	is	be	VBZ
9937	4429	25	up	up	RB
9937	4429	26	.	.	.
9937	4430	1	Insert	insert	VB
9937	4430	2	the	the	DT
9937	4430	3	thin	thin	JJ
9937	4430	4	edge	edge	NN
9937	4430	5	of	of	IN
9937	4430	6	a	a	DT
9937	4430	7	knife	knife	NN
9937	4430	8	into	into	IN
9937	4430	9	the	the	DT
9937	4430	10	very	very	RB
9937	4430	11	slight	slight	JJ
9937	4430	12	groove	groove	NN
9937	4430	13	between	between	IN
9937	4430	14	the	the	DT
9937	4430	15	shells	shell	NNS
9937	4430	16	,	,	,
9937	4430	17	or	or	CC
9937	4430	18	valves	valve	NNS
9937	4430	19	,	,	,
9937	4430	20	and	and	CC
9937	4430	21	with	with	IN
9937	4430	22	a	a	DT
9937	4430	23	heavy	heavy	JJ
9937	4430	24	utensil	utensil	NN
9937	4430	25	of	of	IN
9937	4430	26	some	some	DT
9937	4430	27	kind	kind	NN
9937	4430	28	strike	strike	VBP
9937	4430	29	the	the	DT
9937	4430	30	top	top	NN
9937	4430	31	of	of	IN
9937	4430	32	the	the	DT
9937	4430	33	knife	knife	NN
9937	4430	34	several	several	JJ
9937	4430	35	times	time	NNS
9937	4430	36	so	so	IN
9937	4430	37	as	as	IN
9937	4430	38	to	to	TO
9937	4430	39	separate	separate	VB
9937	4430	40	the	the	DT
9937	4430	41	valves	valve	NNS
9937	4430	42	.	.	.
9937	4431	1	Then	then	RB
9937	4431	2	,	,	,
9937	4431	3	as	as	IN
9937	4431	4	in	in	IN
9937	4431	5	opening	open	VBG
9937	4431	6	oysters	oyster	NNS
9937	4431	7	,	,	,
9937	4431	8	spread	spread	VB
9937	4431	9	the	the	DT
9937	4431	10	shells	shell	NNS
9937	4431	11	apart	apart	RB
9937	4431	12	,	,	,
9937	4431	13	as	as	IN
9937	4431	14	shown	show	VBN
9937	4431	15	,	,	,
9937	4431	16	and	and	CC
9937	4431	17	loosen	loosen	VB
9937	4431	18	the	the	DT
9937	4431	19	clam	clam	NN
9937	4431	20	from	from	IN
9937	4431	21	the	the	DT
9937	4431	22	shell	shell	NN
9937	4431	23	it	-PRON-	PRP
9937	4431	24	adheres	adhere	VBZ
9937	4431	25	to	to	TO
9937	4431	26	.	.	.
9937	4432	1	[	[	-LRB-
9937	4432	2	Illustration	illustration	NN
9937	4432	3	:	:	:
9937	4432	4	FIG	FIG	NNP
9937	4432	5	.	.	.
9937	4433	1	30	30	CD
9937	4433	2	]	]	-RRB-
9937	4433	3	101	101	CD
9937	4433	4	.	.	.
9937	4434	1	RAW	raw	JJ
9937	4434	2	CLAMS.--Like	clams.--like	JJ
9937	4434	3	oysters	oyster	NNS
9937	4434	4	,	,	,
9937	4434	5	raw	raw	JJ
9937	4434	6	clams	clam	NNS
9937	4434	7	are	be	VBP
9937	4434	8	generally	generally	RB
9937	4434	9	served	serve	VBN
9937	4434	10	as	as	IN
9937	4434	11	a	a	DT
9937	4434	12	cocktail	cocktail	NN
9937	4434	13	,	,	,
9937	4434	14	or	or	CC
9937	4434	15	an	an	DT
9937	4434	16	appetizer	appetizer	NN
9937	4434	17	,	,	,
9937	4434	18	at	at	IN
9937	4434	19	the	the	DT
9937	4434	20	beginning	beginning	NN
9937	4434	21	of	of	IN
9937	4434	22	a	a	DT
9937	4434	23	meal	meal	NN
9937	4434	24	.	.	.
9937	4435	1	If	if	IN
9937	4435	2	they	-PRON-	PRP
9937	4435	3	are	be	VBP
9937	4435	4	to	to	TO
9937	4435	5	be	be	VB
9937	4435	6	served	serve	VBN
9937	4435	7	in	in	IN
9937	4435	8	the	the	DT
9937	4435	9	half	half	NN
9937	4435	10	shell	shell	NN
9937	4435	11	,	,	,
9937	4435	12	place	place	VB
9937	4435	13	them	-PRON-	PRP
9937	4435	14	in	in	IN
9937	4435	15	a	a	DT
9937	4435	16	dish	dish	NN
9937	4435	17	of	of	IN
9937	4435	18	cracked	cracked	JJ
9937	4435	19	ice	ice	NN
9937	4435	20	;	;	:
9937	4435	21	if	if	IN
9937	4435	22	they	-PRON-	PRP
9937	4435	23	are	be	VBP
9937	4435	24	to	to	TO
9937	4435	25	be	be	VB
9937	4435	26	served	serve	VBN
9937	4435	27	without	without	IN
9937	4435	28	the	the	DT
9937	4435	29	shells	shell	NNS
9937	4435	30	,	,	,
9937	4435	31	place	place	VB
9937	4435	32	the	the	DT
9937	4435	33	required	required	JJ
9937	4435	34	number	number	NN
9937	4435	35	in	in	IN
9937	4435	36	a	a	DT
9937	4435	37	stemmed	stemmed	JJ
9937	4435	38	glass	glass	NN
9937	4435	39	that	that	WDT
9937	4435	40	is	be	VBZ
9937	4435	41	set	set	VBN
9937	4435	42	in	in	IN
9937	4435	43	a	a	DT
9937	4435	44	dish	dish	NN
9937	4435	45	of	of	IN
9937	4435	46	cracked	cracked	JJ
9937	4435	47	ice	ice	NN
9937	4435	48	.	.	.
9937	4436	1	In	in	IN
9937	4436	2	either	either	DT
9937	4436	3	case	case	NN
9937	4436	4	,	,	,
9937	4436	5	lemon	lemon	NN
9937	4436	6	or	or	CC
9937	4436	7	a	a	DT
9937	4436	8	suitable	suitable	JJ
9937	4436	9	sauce	sauce	NN
9937	4436	10	,	,	,
9937	4436	11	or	or	CC
9937	4436	12	both	both	DT
9937	4436	13	,	,	,
9937	4436	14	should	should	MD
9937	4436	15	be	be	VB
9937	4436	16	supplied	supply	VBN
9937	4436	17	.	.	.
9937	4437	1	102	102	CD
9937	4437	2	.	.	.
9937	4438	1	STEAMED	STEAMED	NNP
9937	4438	2	CLAMS.--Steaming	CLAMS.--Steaming	NNP
9937	4438	3	is	be	VBZ
9937	4438	4	the	the	DT
9937	4438	5	method	method	NN
9937	4438	6	generally	generally	RB
9937	4438	7	adopted	adopt	VBN
9937	4438	8	when	when	WRB
9937	4438	9	clams	clam	NNS
9937	4438	10	in	in	IN
9937	4438	11	large	large	JJ
9937	4438	12	numbers	number	NNS
9937	4438	13	are	be	VBP
9937	4438	14	cooked	cook	VBN
9937	4438	15	for	for	IN
9937	4438	16	a	a	DT
9937	4438	17	"	"	``
9937	4438	18	clam	clam	RB
9937	4438	19	bake	bake	NN
9937	4438	20	,	,	,
9937	4438	21	"	"	''
9937	4438	22	but	but	CC
9937	4438	23	there	there	EX
9937	4438	24	is	be	VBZ
9937	4438	25	no	no	DT
9937	4438	26	reason	reason	NN
9937	4438	27	why	why	WRB
9937	4438	28	it	-PRON-	PRP
9937	4438	29	can	can	MD
9937	4438	30	not	not	RB
9937	4438	31	be	be	VB
9937	4438	32	used	use	VBN
9937	4438	33	by	by	IN
9937	4438	34	the	the	DT
9937	4438	35	housewife	housewife	NN
9937	4438	36	when	when	WRB
9937	4438	37	she	-PRON-	PRP
9937	4438	38	wishes	wish	VBZ
9937	4438	39	to	to	TO
9937	4438	40	cook	cook	VB
9937	4438	41	only	only	RB
9937	4438	42	enough	enough	JJ
9937	4438	43	for	for	IN
9937	4438	44	her	-PRON-	PRP$
9937	4438	45	family	family	NN
9937	4438	46	.	.	.
9937	4439	1	When	when	WRB
9937	4439	2	large	large	JJ
9937	4439	3	quantities	quantity	NNS
9937	4439	4	are	be	VBP
9937	4439	5	to	to	TO
9937	4439	6	be	be	VB
9937	4439	7	steamed	steam	VBN
9937	4439	8	,	,	,
9937	4439	9	use	use	NN
9937	4439	10	is	be	VBZ
9937	4439	11	generally	generally	RB
9937	4439	12	made	make	VBN
9937	4439	13	of	of	IN
9937	4439	14	a	a	DT
9937	4439	15	steamer	steamer	NN
9937	4439	16	,	,	,
9937	4439	17	but	but	CC
9937	4439	18	the	the	DT
9937	4439	19	housewife	housewife	NN
9937	4439	20	will	will	MD
9937	4439	21	find	find	VB
9937	4439	22	that	that	IN
9937	4439	23	she	-PRON-	PRP
9937	4439	24	can	can	MD
9937	4439	25	steam	steam	VB
9937	4439	26	a	a	DT
9937	4439	27	few	few	JJ
9937	4439	28	clams	clam	NNS
9937	4439	29	very	very	RB
9937	4439	30	satisfactorily	satisfactorily	RB
9937	4439	31	in	in	IN
9937	4439	32	a	a	DT
9937	4439	33	saucepan	saucepan	NN
9937	4439	34	or	or	CC
9937	4439	35	a	a	DT
9937	4439	36	similar	similar	JJ
9937	4439	37	vessel	vessel	NN
9937	4439	38	.	.	.
9937	4440	1	To	to	TO
9937	4440	2	prepare	prepare	VB
9937	4440	3	steamed	steamed	JJ
9937	4440	4	clams	clam	NNS
9937	4440	5	,	,	,
9937	4440	6	scrub	scrub	VBD
9937	4440	7	the	the	DT
9937	4440	8	shells	shell	NNS
9937	4440	9	of	of	IN
9937	4440	10	the	the	DT
9937	4440	11	clams	clam	NNS
9937	4440	12	until	until	IN
9937	4440	13	they	-PRON-	PRP
9937	4440	14	are	be	VBP
9937	4440	15	perfectly	perfectly	RB
9937	4440	16	clean	clean	JJ
9937	4440	17	.	.	.
9937	4441	1	Place	place	VB
9937	4441	2	the	the	DT
9937	4441	3	desired	desire	VBN
9937	4441	4	number	number	NN
9937	4441	5	thus	thus	RB
9937	4441	6	cleaned	clean	VBN
9937	4441	7	in	in	IN
9937	4441	8	a	a	DT
9937	4441	9	saucepan	saucepan	NN
9937	4441	10	and	and	CC
9937	4441	11	add	add	VB
9937	4441	12	enough	enough	JJ
9937	4441	13	water	water	NN
9937	4441	14	to	to	TO
9937	4441	15	cover	cover	VB
9937	4441	16	the	the	DT
9937	4441	17	bottom	bottom	NN
9937	4441	18	of	of	IN
9937	4441	19	the	the	DT
9937	4441	20	pan	pan	NN
9937	4441	21	about	about	IN
9937	4441	22	1	1	CD
9937	4441	23	inch	inch	NN
9937	4441	24	.	.	.
9937	4442	1	Allow	allow	VB
9937	4442	2	this	this	DT
9937	4442	3	to	to	TO
9937	4442	4	cook	cook	VB
9937	4442	5	until	until	IN
9937	4442	6	the	the	DT
9937	4442	7	shells	shell	NNS
9937	4442	8	of	of	IN
9937	4442	9	the	the	DT
9937	4442	10	clams	clam	NNS
9937	4442	11	open	open	JJ
9937	4442	12	.	.	.
9937	4443	1	Remove	remove	VB
9937	4443	2	the	the	DT
9937	4443	3	clams	clam	NNS
9937	4443	4	from	from	IN
9937	4443	5	the	the	DT
9937	4443	6	pan	pan	NN
9937	4443	7	and	and	CC
9937	4443	8	serve	serve	VB
9937	4443	9	them	-PRON-	PRP
9937	4443	10	in	in	IN
9937	4443	11	the	the	DT
9937	4443	12	shells	shell	NNS
9937	4443	13	.	.	.
9937	4444	1	Provide	provide	VB
9937	4444	2	each	each	DT
9937	4444	3	person	person	NN
9937	4444	4	with	with	IN
9937	4444	5	a	a	DT
9937	4444	6	small	small	JJ
9937	4444	7	dish	dish	NN
9937	4444	8	of	of	IN
9937	4444	9	melted	melted	JJ
9937	4444	10	butter	butter	NN
9937	4444	11	into	into	IN
9937	4444	12	which	which	WDT
9937	4444	13	to	to	TO
9937	4444	14	dip	dip	VB
9937	4444	15	the	the	DT
9937	4444	16	clams	clam	NNS
9937	4444	17	as	as	IN
9937	4444	18	they	-PRON-	PRP
9937	4444	19	are	be	VBP
9937	4444	20	removed	remove	VBN
9937	4444	21	from	from	IN
9937	4444	22	the	the	DT
9937	4444	23	shells	shell	NNS
9937	4444	24	to	to	TO
9937	4444	25	be	be	VB
9937	4444	26	eaten	eat	VBN
9937	4444	27	.	.	.
9937	4445	1	The	the	DT
9937	4445	2	liquid	liquid	NN
9937	4445	3	found	find	VBD
9937	4445	4	in	in	IN
9937	4445	5	the	the	DT
9937	4445	6	clams	clam	NNS
9937	4445	7	may	may	MD
9937	4445	8	be	be	VB
9937	4445	9	poured	pour	VBN
9937	4445	10	from	from	IN
9937	4445	11	the	the	DT
9937	4445	12	shell	shell	NN
9937	4445	13	before	before	IN
9937	4445	14	the	the	DT
9937	4445	15	clams	clam	NNS
9937	4445	16	are	be	VBP
9937	4445	17	served	serve	VBN
9937	4445	18	,	,	,
9937	4445	19	and	and	CC
9937	4445	20	after	after	IN
9937	4445	21	being	be	VBG
9937	4445	22	well	well	RB
9937	4445	23	seasoned	seasoned	JJ
9937	4445	24	may	may	MD
9937	4445	25	be	be	VB
9937	4445	26	served	serve	VBN
9937	4445	27	as	as	IN
9937	4445	28	clam	clam	NNP
9937	4445	29	broth	broth	NNP
9937	4445	30	.	.	.
9937	4446	1	103	103	CD
9937	4446	2	.	.	.
9937	4447	1	BAKED	BAKED	NNS
9937	4447	2	CLAMS.--Another	clams.--another	NN
9937	4447	3	very	very	RB
9937	4447	4	appetizing	appetizing	JJ
9937	4447	5	way	way	NN
9937	4447	6	in	in	IN
9937	4447	7	which	which	WDT
9937	4447	8	to	to	TO
9937	4447	9	prepare	prepare	VB
9937	4447	10	clams	clam	NNS
9937	4447	11	is	be	VBZ
9937	4447	12	to	to	TO
9937	4447	13	combine	combine	VB
9937	4447	14	them	-PRON-	PRP
9937	4447	15	with	with	IN
9937	4447	16	bread	bread	NN
9937	4447	17	crumbs	crumb	NNS
9937	4447	18	,	,	,
9937	4447	19	season	season	VB
9937	4447	20	them	-PRON-	PRP
9937	4447	21	well	well	RB
9937	4447	22	,	,	,
9937	4447	23	and	and	CC
9937	4447	24	then	then	RB
9937	4447	25	bake	bake	VB
9937	4447	26	them	-PRON-	PRP
9937	4447	27	until	until	IN
9937	4447	28	they	-PRON-	PRP
9937	4447	29	are	be	VBP
9937	4447	30	well	well	RB
9937	4447	31	browned	brown	VBN
9937	4447	32	.	.	.
9937	4448	1	Select	select	VB
9937	4448	2	several	several	JJ
9937	4448	3	good	good	RB
9937	4448	4	-	-	HYPH
9937	4448	5	sized	sized	JJ
9937	4448	6	clams	clam	NNS
9937	4448	7	for	for	IN
9937	4448	8	each	each	DT
9937	4448	9	person	person	NN
9937	4448	10	to	to	TO
9937	4448	11	be	be	VB
9937	4448	12	served	serve	VBN
9937	4448	13	.	.	.
9937	4449	1	Scrub	scrub	VB
9937	4449	2	the	the	DT
9937	4449	3	shells	shell	NNS
9937	4449	4	well	well	RB
9937	4449	5	and	and	CC
9937	4449	6	open	open	VB
9937	4449	7	them	-PRON-	PRP
9937	4449	8	.	.	.
9937	4450	1	Remove	remove	VB
9937	4450	2	the	the	DT
9937	4450	3	clams	clam	NNS
9937	4450	4	and	and	CC
9937	4450	5	chop	chop	VB
9937	4450	6	them	-PRON-	PRP
9937	4450	7	into	into	IN
9937	4450	8	small	small	JJ
9937	4450	9	pieces	piece	NNS
9937	4450	10	.	.	.
9937	4451	1	To	to	IN
9937	4451	2	each	each	DT
9937	4451	3	cupful	cupful	NN
9937	4451	4	of	of	IN
9937	4451	5	chopped	chopped	JJ
9937	4451	6	clams	clam	NNS
9937	4451	7	,	,	,
9937	4451	8	add	add	VB
9937	4451	9	2	2	CD
9937	4451	10	cupfuls	cupful	NNS
9937	4451	11	of	of	IN
9937	4451	12	buttered	butter	VBN
9937	4451	13	bread	bread	NN
9937	4451	14	crumbs	crumb	NNS
9937	4451	15	,	,	,
9937	4451	16	1	1	CD
9937	4451	17	tablespoonful	tablespoonful	NN
9937	4451	18	of	of	IN
9937	4451	19	chopped	chop	VBN
9937	4451	20	parsley	parsley	NN
9937	4451	21	,	,	,
9937	4451	22	1	1	CD
9937	4451	23	tablespoonful	tablespoonful	NN
9937	4451	24	of	of	IN
9937	4451	25	chopped	chop	VBN
9937	4451	26	pimiento	pimiento	NNS
9937	4451	27	,	,	,
9937	4451	28	and	and	CC
9937	4451	29	1	1	CD
9937	4451	30	tablespoonful	tablespoonful	JJ
9937	4451	31	of	of	IN
9937	4451	32	onion	onion	NN
9937	4451	33	juice	juice	NN
9937	4451	34	.	.	.
9937	4452	1	Season	season	VB
9937	4452	2	the	the	DT
9937	4452	3	mixture	mixture	NN
9937	4452	4	with	with	IN
9937	4452	5	salt	salt	NN
9937	4452	6	and	and	CC
9937	4452	7	pepper	pepper	NN
9937	4452	8	and	and	CC
9937	4452	9	fill	fill	VB
9937	4452	10	the	the	DT
9937	4452	11	shells	shell	NNS
9937	4452	12	with	with	IN
9937	4452	13	it	-PRON-	PRP
9937	4452	14	.	.	.
9937	4453	1	Place	place	VB
9937	4453	2	these	these	DT
9937	4453	3	in	in	IN
9937	4453	4	a	a	DT
9937	4453	5	shallow	shallow	JJ
9937	4453	6	pan	pan	NN
9937	4453	7	and	and	CC
9937	4453	8	bake	bake	NN
9937	4453	9	in	in	RP
9937	4453	10	a	a	DT
9937	4453	11	very	very	RB
9937	4453	12	hot	hot	JJ
9937	4453	13	oven	oven	NN
9937	4453	14	until	until	IN
9937	4453	15	the	the	DT
9937	4453	16	crumbs	crumb	NNS
9937	4453	17	are	be	VBP
9937	4453	18	well	well	RB
9937	4453	19	browned	brown	VBN
9937	4453	20	on	on	IN
9937	4453	21	top	top	NN
9937	4453	22	.	.	.
9937	4454	1	Serve	serve	VB
9937	4454	2	hot	hot	JJ
9937	4454	3	.	.	.
9937	4455	1	104	104	CD
9937	4455	2	.	.	.
9937	4456	1	FRIED	FRIED	NNP
9937	4456	2	CLAMS.--As	CLAMS.--As	NNP
9937	4456	3	oysters	oyster	NNS
9937	4456	4	make	make	VBP
9937	4456	5	a	a	DT
9937	4456	6	very	very	RB
9937	4456	7	desirable	desirable	JJ
9937	4456	8	dish	dish	NN
9937	4456	9	when	when	WRB
9937	4456	10	fried	fry	VBN
9937	4456	11	in	in	IN
9937	4456	12	deep	deep	JJ
9937	4456	13	fat	fat	NN
9937	4456	14	,	,	,
9937	4456	15	so	so	IN
9937	4456	16	clams	clam	NNS
9937	4456	17	may	may	MD
9937	4456	18	be	be	VB
9937	4456	19	treated	treat	VBN
9937	4456	20	in	in	IN
9937	4456	21	this	this	DT
9937	4456	22	way	way	NN
9937	4456	23	,	,	,
9937	4456	24	too	too	RB
9937	4456	25	.	.	.
9937	4457	1	Remove	remove	VB
9937	4457	2	the	the	DT
9937	4457	3	desired	desire	VBN
9937	4457	4	number	number	NN
9937	4457	5	of	of	IN
9937	4457	6	clams	clam	NNS
9937	4457	7	from	from	IN
9937	4457	8	the	the	DT
9937	4457	9	shells	shell	NNS
9937	4457	10	,	,	,
9937	4457	11	wash	wash	VB
9937	4457	12	them	-PRON-	PRP
9937	4457	13	thoroughly	thoroughly	RB
9937	4457	14	,	,	,
9937	4457	15	and	and	CC
9937	4457	16	dry	dry	VB
9937	4457	17	them	-PRON-	PRP
9937	4457	18	on	on	IN
9937	4457	19	a	a	DT
9937	4457	20	clean	clean	JJ
9937	4457	21	towel	towel	NN
9937	4457	22	.	.	.
9937	4458	1	Dip	dip	VB
9937	4458	2	them	-PRON-	PRP
9937	4458	3	into	into	IN
9937	4458	4	beaten	beat	VBN
9937	4458	5	egg	egg	NN
9937	4458	6	,	,	,
9937	4458	7	and	and	CC
9937	4458	8	finally	finally	RB
9937	4458	9	into	into	IN
9937	4458	10	the	the	DT
9937	4458	11	crumbs	crumb	NNS
9937	4458	12	.	.	.
9937	4459	1	Fry	fry	NN
9937	4459	2	in	in	IN
9937	4459	3	deep	deep	JJ
9937	4459	4	fat	fat	NN
9937	4459	5	until	until	IN
9937	4459	6	they	-PRON-	PRP
9937	4459	7	are	be	VBP
9937	4459	8	a	a	DT
9937	4459	9	golden	golden	JJ
9937	4459	10	brown	brown	NN
9937	4459	11	.	.	.
9937	4460	1	Serve	serve	VB
9937	4460	2	with	with	IN
9937	4460	3	slices	slice	NNS
9937	4460	4	of	of	IN
9937	4460	5	lemon	lemon	NN
9937	4460	6	.	.	.
9937	4461	1	SCALLOPS	SCALLOPS	NNP
9937	4461	2	AND	and	CC
9937	4461	3	THEIR	THEIR	NNP
9937	4461	4	PREPARATION	preparation	NN
9937	4461	5	105	105	CD
9937	4461	6	.	.	.
9937	4462	1	NATURE	NATURE	NNP
9937	4462	2	OF	of	IN
9937	4462	3	SCALLOPS.--Scallops	scallops.--scallop	NNS
9937	4462	4	,	,	,
9937	4462	5	which	which	WDT
9937	4462	6	are	be	VBP
9937	4462	7	another	another	DT
9937	4462	8	form	form	NN
9937	4462	9	of	of	IN
9937	4462	10	bivalves	bivalve	NNS
9937	4462	11	,	,	,
9937	4462	12	are	be	VBP
9937	4462	13	less	less	RBR
9937	4462	14	commonly	commonly	RB
9937	4462	15	used	use	VBN
9937	4462	16	for	for	IN
9937	4462	17	food	food	NN
9937	4462	18	than	than	IN
9937	4462	19	oysters	oyster	NNS
9937	4462	20	and	and	CC
9937	4462	21	clams	clam	NNS
9937	4462	22	.	.	.
9937	4463	1	Scalloped	scalloped	JJ
9937	4463	2	dishes	dish	NNS
9937	4463	3	get	get	VBP
9937	4463	4	their	-PRON-	PRP$
9937	4463	5	name	name	NN
9937	4463	6	from	from	IN
9937	4463	7	the	the	DT
9937	4463	8	fact	fact	NN
9937	4463	9	that	that	IN
9937	4463	10	scallop	scallop	NN
9937	4463	11	shells	shell	NNS
9937	4463	12	were	be	VBD
9937	4463	13	originally	originally	RB
9937	4463	14	used	use	VBN
9937	4463	15	for	for	IN
9937	4463	16	their	-PRON-	PRP$
9937	4463	17	preparation	preparation	NN
9937	4463	18	.	.	.
9937	4464	1	Not	not	RB
9937	4464	2	all	all	DT
9937	4464	3	of	of	IN
9937	4464	4	the	the	DT
9937	4464	5	scallop	scallop	NN
9937	4464	6	is	be	VBZ
9937	4464	7	used	use	VBN
9937	4464	8	for	for	IN
9937	4464	9	food	food	NN
9937	4464	10	;	;	:
9937	4464	11	merely	merely	RB
9937	4464	12	the	the	DT
9937	4464	13	heavy	heavy	JJ
9937	4464	14	muscle	muscle	NN
9937	4464	15	that	that	WDT
9937	4464	16	holds	hold	VBZ
9937	4464	17	the	the	DT
9937	4464	18	two	two	CD
9937	4464	19	shells	shell	NNS
9937	4464	20	together	together	RB
9937	4464	21	is	be	VBZ
9937	4464	22	edible	edible	JJ
9937	4464	23	.	.	.
9937	4465	1	Scallops	scallop	NNS
9937	4465	2	are	be	VBP
9937	4465	3	slightly	slightly	RB
9937	4465	4	higher	high	JJR
9937	4465	5	in	in	IN
9937	4465	6	protein	protein	NN
9937	4465	7	than	than	IN
9937	4465	8	oysters	oyster	NNS
9937	4465	9	and	and	CC
9937	4465	10	clams	clam	NNS
9937	4465	11	and	and	CC
9937	4465	12	they	-PRON-	PRP
9937	4465	13	also	also	RB
9937	4465	14	have	have	VBP
9937	4465	15	a	a	DT
9937	4465	16	higher	high	JJR
9937	4465	17	food	food	NN
9937	4465	18	value	value	NN
9937	4465	19	than	than	IN
9937	4465	20	these	these	DT
9937	4465	21	two	two	CD
9937	4465	22	mollusks	mollusk	NNS
9937	4465	23	.	.	.
9937	4466	1	The	the	DT
9937	4466	2	most	most	RBS
9937	4466	3	common	common	JJ
9937	4466	4	method	method	NN
9937	4466	5	of	of	IN
9937	4466	6	preparation	preparation	NN
9937	4466	7	for	for	IN
9937	4466	8	scallops	scallop	NNS
9937	4466	9	is	be	VBZ
9937	4466	10	to	to	TO
9937	4466	11	fry	fry	VB
9937	4466	12	them	-PRON-	PRP
9937	4466	13	,	,	,
9937	4466	14	but	but	CC
9937	4466	15	they	-PRON-	PRP
9937	4466	16	may	may	MD
9937	4466	17	also	also	RB
9937	4466	18	be	be	VB
9937	4466	19	baked	bake	VBN
9937	4466	20	in	in	IN
9937	4466	21	the	the	DT
9937	4466	22	shells	shell	NNS
9937	4466	23	.	.	.
9937	4467	1	106	106	CD
9937	4467	2	.	.	.
9937	4468	1	FRIED	FRIED	NNP
9937	4468	2	SCALLOPS.--If	SCALLOPS.--If	NNP
9937	4468	3	scallops	scallop	NNS
9937	4468	4	are	be	VBP
9937	4468	5	properly	properly	RB
9937	4468	6	fried	fry	VBN
9937	4468	7	,	,	,
9937	4468	8	they	-PRON-	PRP
9937	4468	9	make	make	VBP
9937	4468	10	an	an	DT
9937	4468	11	appetizing	appetize	VBG
9937	4468	12	dish	dish	NN
9937	4468	13	.	.	.
9937	4469	1	As	as	IN
9937	4469	2	they	-PRON-	PRP
9937	4469	3	are	be	VBP
9937	4469	4	a	a	DT
9937	4469	5	rather	rather	RB
9937	4469	6	bland	bland	JJ
9937	4469	7	food	food	NN
9937	4469	8	,	,	,
9937	4469	9	a	a	DT
9937	4469	10	sauce	sauce	NN
9937	4469	11	of	of	IN
9937	4469	12	some	some	DT
9937	4469	13	kind	kind	NN
9937	4469	14	,	,	,
9937	4469	15	preferably	preferably	RB
9937	4469	16	a	a	DT
9937	4469	17	sour	sour	JJ
9937	4469	18	one	one	NN
9937	4469	19	,	,	,
9937	4469	20	is	be	VBZ
9937	4469	21	generally	generally	RB
9937	4469	22	served	serve	VBN
9937	4469	23	with	with	IN
9937	4469	24	them	-PRON-	PRP
9937	4469	25	.	.	.
9937	4470	1	Select	select	VB
9937	4470	2	the	the	DT
9937	4470	3	desired	desire	VBN
9937	4470	4	number	number	NN
9937	4470	5	of	of	IN
9937	4470	6	scallops	scallop	NNS
9937	4470	7	and	and	CC
9937	4470	8	wash	wash	VB
9937	4470	9	thoroughly	thoroughly	RB
9937	4470	10	.	.	.
9937	4471	1	Dip	dip	VB
9937	4471	2	first	first	RB
9937	4471	3	into	into	IN
9937	4471	4	either	either	DT
9937	4471	5	fine	fine	JJ
9937	4471	6	bread	bread	NN
9937	4471	7	crumbs	crumb	NNS
9937	4471	8	or	or	CC
9937	4471	9	cracker	cracker	NN
9937	4471	10	crumbs	crumb	NNS
9937	4471	11	,	,	,
9937	4471	12	then	then	RB
9937	4471	13	into	into	IN
9937	4471	14	beaten	beat	VBN
9937	4471	15	egg	egg	NN
9937	4471	16	,	,	,
9937	4471	17	and	and	CC
9937	4471	18	again	again	RB
9937	4471	19	into	into	IN
9937	4471	20	the	the	DT
9937	4471	21	crumbs	crumb	NNS
9937	4471	22	.	.	.
9937	4472	1	Fry	fry	NN
9937	4472	2	in	in	IN
9937	4472	3	deep	deep	JJ
9937	4472	4	fat	fat	NN
9937	4472	5	until	until	IN
9937	4472	6	a	a	DT
9937	4472	7	golden	golden	JJ
9937	4472	8	brown	brown	NN
9937	4472	9	,	,	,
9937	4472	10	remove	remove	VB
9937	4472	11	,	,	,
9937	4472	12	and	and	CC
9937	4472	13	drain	drain	VB
9937	4472	14	.	.	.
9937	4473	1	Serve	serve	VB
9937	4473	2	with	with	IN
9937	4473	3	lemon	lemon	NN
9937	4473	4	or	or	CC
9937	4473	5	a	a	DT
9937	4473	6	sour	sour	JJ
9937	4473	7	sauce	sauce	NN
9937	4473	8	,	,	,
9937	4473	9	such	such	JJ
9937	4473	10	as	as	IN
9937	4473	11	horseradish	horseradish	JJ
9937	4473	12	or	or	CC
9937	4473	13	tomato	tomato	NN
9937	4473	14	sauce	sauce	NN
9937	4473	15	.	.	.
9937	4474	1	107	107	CD
9937	4474	2	.	.	.
9937	4475	1	BAKED	BAKED	NNP
9937	4475	2	SCALLOPS.--If	SCALLOPS.--If	NNP
9937	4475	3	a	a	DT
9937	4475	4	tasty	tasty	NN
9937	4475	5	as	as	RB
9937	4475	6	well	well	RB
9937	4475	7	as	as	IN
9937	4475	8	a	a	DT
9937	4475	9	slightly	slightly	RB
9937	4475	10	unusual	unusual	JJ
9937	4475	11	dish	dish	NN
9937	4475	12	is	be	VBZ
9937	4475	13	desired	desire	VBN
9937	4475	14	to	to	TO
9937	4475	15	give	give	VB
9937	4475	16	variety	variety	NN
9937	4475	17	to	to	IN
9937	4475	18	the	the	DT
9937	4475	19	diet	diet	NN
9937	4475	20	,	,	,
9937	4475	21	baked	bake	VBN
9937	4475	22	scallops	scallop	NNS
9937	4475	23	will	will	MD
9937	4475	24	undoubtedly	undoubtedly	RB
9937	4475	25	find	find	VB
9937	4475	26	favor	favor	NN
9937	4475	27	.	.	.
9937	4476	1	As	as	IN
9937	4476	2	shown	show	VBN
9937	4476	3	in	in	IN
9937	4476	4	the	the	DT
9937	4476	5	accompanying	accompanying	JJ
9937	4476	6	recipe	recipe	NN
9937	4476	7	,	,	,
9937	4476	8	mushrooms	mushroom	NNS
9937	4476	9	are	be	VBP
9937	4476	10	one	one	CD
9937	4476	11	of	of	IN
9937	4476	12	the	the	DT
9937	4476	13	ingredients	ingredient	NNS
9937	4476	14	in	in	IN
9937	4476	15	baked	baked	JJ
9937	4476	16	scallops	scallop	NNS
9937	4476	17	and	and	CC
9937	4476	18	these	these	DT
9937	4476	19	not	not	RB
9937	4476	20	only	only	RB
9937	4476	21	provide	provide	VB
9937	4476	22	additional	additional	JJ
9937	4476	23	material	material	NN
9937	4476	24	,	,	,
9937	4476	25	but	but	CC
9937	4476	26	improve	improve	VB
9937	4476	27	the	the	DT
9937	4476	28	flavor	flavor	NN
9937	4476	29	.	.	.
9937	4477	1	To	to	TO
9937	4477	2	prepare	prepare	VB
9937	4477	3	baked	bake	VBN
9937	4477	4	scallops	scallop	NNS
9937	4477	5	,	,	,
9937	4477	6	clean	clean	VB
9937	4477	7	the	the	DT
9937	4477	8	desired	desire	VBN
9937	4477	9	number	number	NN
9937	4477	10	,	,	,
9937	4477	11	parboil	parboil	NN
9937	4477	12	for	for	IN
9937	4477	13	15	15	CD
9937	4477	14	minutes	minute	NNS
9937	4477	15	,	,	,
9937	4477	16	drain	drain	VBP
9937	4477	17	,	,	,
9937	4477	18	and	and	CC
9937	4477	19	cut	cut	VBD
9937	4477	20	into	into	IN
9937	4477	21	small	small	JJ
9937	4477	22	pieces	piece	NNS
9937	4477	23	.	.	.
9937	4478	1	For	for	IN
9937	4478	2	each	each	DT
9937	4478	3	cupful	cupful	NN
9937	4478	4	of	of	IN
9937	4478	5	scallops	scallop	NNS
9937	4478	6	,	,	,
9937	4478	7	melt	melt	VBP
9937	4478	8	2	2	CD
9937	4478	9	tablespoonfuls	tablespoonful	NNS
9937	4478	10	of	of	IN
9937	4478	11	butter	butter	NN
9937	4478	12	in	in	IN
9937	4478	13	a	a	DT
9937	4478	14	frying	fry	VBG
9937	4478	15	pan	pan	NN
9937	4478	16	,	,	,
9937	4478	17	sauté	sauté	NN
9937	4478	18	in	in	IN
9937	4478	19	it	-PRON-	PRP
9937	4478	20	1	1	CD
9937	4478	21	tablespoonful	tablespoonful	JJ
9937	4478	22	of	of	IN
9937	4478	23	chopped	chop	VBN
9937	4478	24	onion	onion	NN
9937	4478	25	,	,	,
9937	4478	26	and	and	CC
9937	4478	27	add	add	VB
9937	4478	28	1/2	1/2	CD
9937	4478	29	cupful	cupful	NN
9937	4478	30	of	of	IN
9937	4478	31	chopped	chop	VBN
9937	4478	32	mushrooms	mushroom	NNS
9937	4478	33	.	.	.
9937	4479	1	When	when	WRB
9937	4479	2	these	these	DT
9937	4479	3	have	have	VBP
9937	4479	4	browned	brown	VBN
9937	4479	5	,	,	,
9937	4479	6	add	add	VB
9937	4479	7	2	2	CD
9937	4479	8	tablespoonfuls	tablespoonful	NNS
9937	4479	9	of	of	IN
9937	4479	10	flour	flour	NN
9937	4479	11	and	and	CC
9937	4479	12	1	1	CD
9937	4479	13	cupful	cupful	NN
9937	4479	14	of	of	IN
9937	4479	15	milk	milk	NN
9937	4479	16	.	.	.
9937	4480	1	Cook	cook	VB
9937	4480	2	until	until	IN
9937	4480	3	thick	thick	JJ
9937	4480	4	and	and	CC
9937	4480	5	then	then	RB
9937	4480	6	add	add	VB
9937	4480	7	the	the	DT
9937	4480	8	scallops	scallop	NNS
9937	4480	9	.	.	.
9937	4481	1	Fill	fill	VB
9937	4481	2	the	the	DT
9937	4481	3	scallop	scallop	NN
9937	4481	4	shells	shell	NNS
9937	4481	5	with	with	IN
9937	4481	6	the	the	DT
9937	4481	7	mixture	mixture	NN
9937	4481	8	,	,	,
9937	4481	9	sprinkle	sprinkle	VB
9937	4481	10	with	with	IN
9937	4481	11	buttered	butter	VBN
9937	4481	12	bread	bread	NN
9937	4481	13	crumbs	crumb	NNS
9937	4481	14	,	,	,
9937	4481	15	place	place	NN
9937	4481	16	in	in	IN
9937	4481	17	the	the	DT
9937	4481	18	oven	oven	NN
9937	4481	19	,	,	,
9937	4481	20	and	and	CC
9937	4481	21	bake	bake	VB
9937	4481	22	until	until	IN
9937	4481	23	the	the	DT
9937	4481	24	crumbs	crumb	NNS
9937	4481	25	are	be	VBP
9937	4481	26	brown	brown	JJ
9937	4481	27	.	.	.
9937	4482	1	*	*	NFP
9937	4482	2	*	*	NFP
9937	4482	3	*	*	NFP
9937	4482	4	*	*	NFP
9937	4482	5	*	*	NFP
9937	4482	6	LOBSTERS	lobster	NNS
9937	4482	7	,	,	,
9937	4482	8	CRABS	CRABS	NNP
9937	4482	9	,	,	,
9937	4482	10	AND	and	CC
9937	4482	11	SHRIMP	SHRIMP	NNP
9937	4482	12	GENERAL	GENERAL	NNP
9937	4482	13	CHARACTERISTICS	CHARACTERISTICS	NNP
9937	4482	14	108	108	CD
9937	4482	15	.	.	.
9937	4483	1	The	the	DT
9937	4483	2	shell	shell	JJ
9937	4483	3	fish	fish	NN
9937	4483	4	,	,	,
9937	4483	5	LOBSTERS	LOBSTERS	NNP
9937	4483	6	,	,	,
9937	4483	7	CRABS	CRABS	NNP
9937	4483	8	,	,	,
9937	4483	9	and	and	CC
9937	4483	10	SHRIMP	SHRIMP	NNP
9937	4483	11	,	,	,
9937	4483	12	come	come	VB
9937	4483	13	under	under	IN
9937	4483	14	the	the	DT
9937	4483	15	head	head	NN
9937	4483	16	of	of	IN
9937	4483	17	crustaceans	crustacean	NNS
9937	4483	18	;	;	:
9937	4483	19	that	that	RB
9937	4483	20	is	is	RB
9937	4483	21	,	,	,
9937	4483	22	animals	animal	NNS
9937	4483	23	consisting	consist	VBG
9937	4483	24	of	of	IN
9937	4483	25	jointed	jointed	JJ
9937	4483	26	sections	section	NNS
9937	4483	27	,	,	,
9937	4483	28	each	each	DT
9937	4483	29	of	of	IN
9937	4483	30	which	which	WDT
9937	4483	31	is	be	VBZ
9937	4483	32	covered	cover	VBN
9937	4483	33	with	with	IN
9937	4483	34	a	a	DT
9937	4483	35	hard	hard	JJ
9937	4483	36	shell	shell	NN
9937	4483	37	.	.	.
9937	4484	1	Their	-PRON-	PRP$
9937	4484	2	flesh	flesh	NN
9937	4484	3	is	be	VBZ
9937	4484	4	similar	similar	JJ
9937	4484	5	in	in	IN
9937	4484	6	composition	composition	NN
9937	4484	7	to	to	IN
9937	4484	8	that	that	DT
9937	4484	9	of	of	IN
9937	4484	10	other	other	JJ
9937	4484	11	fish	fish	NN
9937	4484	12	,	,	,
9937	4484	13	but	but	CC
9937	4484	14	it	-PRON-	PRP
9937	4484	15	is	be	VBZ
9937	4484	16	tougher	tough	JJR
9937	4484	17	and	and	CC
9937	4484	18	harder	hard	RBR
9937	4484	19	to	to	TO
9937	4484	20	digest	digest	VB
9937	4484	21	.	.	.
9937	4485	1	However	however	RB
9937	4485	2	,	,	,
9937	4485	3	it	-PRON-	PRP
9937	4485	4	is	be	VBZ
9937	4485	5	popular	popular	JJ
9937	4485	6	because	because	IN
9937	4485	7	of	of	IN
9937	4485	8	its	-PRON-	PRP$
9937	4485	9	unique	unique	JJ
9937	4485	10	and	and	CC
9937	4485	11	delicate	delicate	JJ
9937	4485	12	flavor	flavor	NN
9937	4485	13	.	.	.
9937	4486	1	In	in	IN
9937	4486	2	fact	fact	NN
9937	4486	3	,	,	,
9937	4486	4	whenever	whenever	WRB
9937	4486	5	these	these	DT
9937	4486	6	varieties	variety	NNS
9937	4486	7	of	of	IN
9937	4486	8	fish	fish	NN
9937	4486	9	can	can	MD
9937	4486	10	be	be	VB
9937	4486	11	obtained	obtain	VBN
9937	4486	12	along	along	IN
9937	4486	13	the	the	DT
9937	4486	14	seacoast	seacoast	NN
9937	4486	15	or	or	CC
9937	4486	16	within	within	IN
9937	4486	17	a	a	DT
9937	4486	18	reasonable	reasonable	JJ
9937	4486	19	distance	distance	NN
9937	4486	20	from	from	IN
9937	4486	21	the	the	DT
9937	4486	22	place	place	NN
9937	4486	23	where	where	WRB
9937	4486	24	they	-PRON-	PRP
9937	4486	25	are	be	VBP
9937	4486	26	caught	catch	VBN
9937	4486	27	,	,	,
9937	4486	28	they	-PRON-	PRP
9937	4486	29	are	be	VBP
9937	4486	30	considered	consider	VBN
9937	4486	31	a	a	DT
9937	4486	32	delicacy	delicacy	NN
9937	4486	33	.	.	.
9937	4487	1	If	if	IN
9937	4487	2	they	-PRON-	PRP
9937	4487	3	can	can	MD
9937	4487	4	be	be	VB
9937	4487	5	shipped	ship	VBN
9937	4487	6	alive	alive	JJ
9937	4487	7	to	to	IN
9937	4487	8	any	any	DT
9937	4487	9	point	point	NN
9937	4487	10	,	,	,
9937	4487	11	they	-PRON-	PRP
9937	4487	12	are	be	VBP
9937	4487	13	perfectly	perfectly	RB
9937	4487	14	safe	safe	JJ
9937	4487	15	to	to	TO
9937	4487	16	use	use	VB
9937	4487	17	,	,	,
9937	4487	18	although	although	IN
9937	4487	19	quite	quite	RB
9937	4487	20	high	high	JJ
9937	4487	21	in	in	IN
9937	4487	22	price	price	NN
9937	4487	23	because	because	IN
9937	4487	24	of	of	IN
9937	4487	25	their	-PRON-	PRP$
9937	4487	26	perishable	perishable	JJ
9937	4487	27	nature	nature	NN
9937	4487	28	.	.	.
9937	4488	1	109	109	CD
9937	4488	2	.	.	.
9937	4489	1	Unless	unless	IN
9937	4489	2	such	such	JJ
9937	4489	3	shell	shell	JJ
9937	4489	4	fish	fish	NN
9937	4489	5	can	can	MD
9937	4489	6	be	be	VB
9937	4489	7	procured	procure	VBN
9937	4489	8	alive	alive	JJ
9937	4489	9	in	in	IN
9937	4489	10	the	the	DT
9937	4489	11	markets	market	NNS
9937	4489	12	,	,	,
9937	4489	13	the	the	DT
9937	4489	14	use	use	NN
9937	4489	15	of	of	IN
9937	4489	16	a	a	DT
9937	4489	17	good	good	JJ
9937	4489	18	brand	brand	NN
9937	4489	19	of	of	IN
9937	4489	20	any	any	DT
9937	4489	21	of	of	IN
9937	4489	22	them	-PRON-	PRP
9937	4489	23	canned	can	VBN
9937	4489	24	is	be	VBZ
9937	4489	25	recommended	recommend	VBN
9937	4489	26	.	.	.
9937	4490	1	In	in	IN
9937	4490	2	fact	fact	NN
9937	4490	3	,	,	,
9937	4490	4	canned	can	VBN
9937	4490	5	lobster	lobster	NN
9937	4490	6	,	,	,
9937	4490	7	crab	crab	NN
9937	4490	8	,	,	,
9937	4490	9	and	and	CC
9937	4490	10	shrimp	shrimp	NN
9937	4490	11	are	be	VBP
9937	4490	12	very	very	RB
9937	4490	13	satisfactory	satisfactory	JJ
9937	4490	14	and	and	CC
9937	4490	15	may	may	MD
9937	4490	16	be	be	VB
9937	4490	17	substituted	substitute	VBN
9937	4490	18	for	for	IN
9937	4490	19	any	any	DT
9937	4490	20	of	of	IN
9937	4490	21	the	the	DT
9937	4490	22	fresh	fresh	JJ
9937	4490	23	cooked	cooked	JJ
9937	4490	24	varieties	variety	NNS
9937	4490	25	in	in	IN
9937	4490	26	the	the	DT
9937	4490	27	recipes	recipe	NNS
9937	4490	28	that	that	WDT
9937	4490	29	follow	follow	VBP
9937	4490	30	.	.	.
9937	4491	1	It	-PRON-	PRP
9937	4491	2	is	be	VBZ
9937	4491	3	true	true	JJ
9937	4491	4	that	that	IN
9937	4491	5	some	some	DT
9937	4491	6	persons	person	NNS
9937	4491	7	object	object	VBP
9937	4491	8	to	to	IN
9937	4491	9	canned	can	VBN
9937	4491	10	food	food	NN
9937	4491	11	because	because	IN
9937	4491	12	ptomaine	ptomaine	NN
9937	4491	13	poisoning	poisoning	NN
9937	4491	14	sometimes	sometimes	RB
9937	4491	15	results	result	VBZ
9937	4491	16	,	,	,
9937	4491	17	but	but	CC
9937	4491	18	it	-PRON-	PRP
9937	4491	19	has	have	VBZ
9937	4491	20	been	be	VBN
9937	4491	21	found	find	VBN
9937	4491	22	that	that	IN
9937	4491	23	ptomaine	ptomaine	NN
9937	4491	24	poisoning	poisoning	NN
9937	4491	25	is	be	VBZ
9937	4491	26	more	more	RBR
9937	4491	27	liable	liable	JJ
9937	4491	28	to	to	TO
9937	4491	29	result	result	VB
9937	4491	30	from	from	IN
9937	4491	31	eating	eat	VBG
9937	4491	32	these	these	DT
9937	4491	33	foods	food	NNS
9937	4491	34	when	when	WRB
9937	4491	35	they	-PRON-	PRP
9937	4491	36	are	be	VBP
9937	4491	37	bought	buy	VBN
9937	4491	38	in	in	IN
9937	4491	39	the	the	DT
9937	4491	40	market	market	NN
9937	4491	41	in	in	IN
9937	4491	42	poor	poor	JJ
9937	4491	43	condition	condition	NN
9937	4491	44	than	than	IN
9937	4491	45	when	when	WRB
9937	4491	46	they	-PRON-	PRP
9937	4491	47	are	be	VBP
9937	4491	48	secured	secure	VBN
9937	4491	49	in	in	IN
9937	4491	50	canned	can	VBN
9937	4491	51	form	form	NN
9937	4491	52	.	.	.
9937	4492	1	Care	care	NN
9937	4492	2	must	must	MD
9937	4492	3	be	be	VB
9937	4492	4	exercised	exercise	VBN
9937	4492	5	,	,	,
9937	4492	6	however	however	RB
9937	4492	7	,	,	,
9937	4492	8	whenever	whenever	WRB
9937	4492	9	use	use	NN
9937	4492	10	is	be	VBZ
9937	4492	11	made	make	VBN
9937	4492	12	of	of	IN
9937	4492	13	canned	can	VBN
9937	4492	14	food	food	NN
9937	4492	15	of	of	IN
9937	4492	16	any	any	DT
9937	4492	17	kind	kind	NN
9937	4492	18	.	.	.
9937	4493	1	Upon	upon	IN
9937	4493	2	opening	open	VBG
9937	4493	3	a	a	DT
9937	4493	4	can	can	NN
9937	4493	5	of	of	IN
9937	4493	6	any	any	DT
9937	4493	7	of	of	IN
9937	4493	8	these	these	DT
9937	4493	9	varieties	variety	NNS
9937	4493	10	of	of	IN
9937	4493	11	fish	fish	NN
9937	4493	12	,	,	,
9937	4493	13	the	the	DT
9937	4493	14	entire	entire	JJ
9937	4493	15	contents	content	NNS
9937	4493	16	should	should	MD
9937	4493	17	be	be	VB
9937	4493	18	removed	remove	VBN
9937	4493	19	from	from	IN
9937	4493	20	the	the	DT
9937	4493	21	can	can	NN
9937	4493	22	at	at	IN
9937	4493	23	once	once	RB
9937	4493	24	and	and	CC
9937	4493	25	used	use	VBD
9937	4493	26	as	as	RB
9937	4493	27	soon	soon	RB
9937	4493	28	as	as	IN
9937	4493	29	possible	possible	JJ
9937	4493	30	.	.	.
9937	4494	1	It	-PRON-	PRP
9937	4494	2	must	must	MD
9937	4494	3	be	be	VB
9937	4494	4	remembered	remember	VBN
9937	4494	5	that	that	IN
9937	4494	6	the	the	DT
9937	4494	7	ptomaine	ptomaine	NN
9937	4494	8	poisoning	poisoning	NN
9937	4494	9	that	that	WDT
9937	4494	10	is	be	VBZ
9937	4494	11	sometimes	sometimes	RB
9937	4494	12	caused	cause	VBN
9937	4494	13	by	by	IN
9937	4494	14	eating	eat	VBG
9937	4494	15	canned	can	VBN
9937	4494	16	foods	food	NNS
9937	4494	17	is	be	VBZ
9937	4494	18	not	not	RB
9937	4494	19	due	due	JJ
9937	4494	20	to	to	IN
9937	4494	21	the	the	DT
9937	4494	22	fact	fact	NN
9937	4494	23	that	that	IN
9937	4494	24	the	the	DT
9937	4494	25	foods	food	NNS
9937	4494	26	come	come	VBP
9937	4494	27	in	in	IN
9937	4494	28	tin	tin	JJ
9937	4494	29	cans	can	NNS
9937	4494	30	,	,	,
9937	4494	31	but	but	CC
9937	4494	32	that	that	IN
9937	4494	33	they	-PRON-	PRP
9937	4494	34	are	be	VBP
9937	4494	35	allowed	allow	VBN
9937	4494	36	to	to	TO
9937	4494	37	stand	stand	VB
9937	4494	38	in	in	IN
9937	4494	39	the	the	DT
9937	4494	40	cans	can	NNS
9937	4494	41	after	after	IN
9937	4494	42	they	-PRON-	PRP
9937	4494	43	are	be	VBP
9937	4494	44	opened	open	VBN
9937	4494	45	.	.	.
9937	4495	1	Upon	upon	IN
9937	4495	2	their	-PRON-	PRP$
9937	4495	3	being	be	VBG
9937	4495	4	exposed	expose	VBN
9937	4495	5	to	to	IN
9937	4495	6	the	the	DT
9937	4495	7	air	air	NN
9937	4495	8	,	,	,
9937	4495	9	putrefaction	putrefaction	NN
9937	4495	10	sets	set	NNS
9937	4495	11	in	in	RP
9937	4495	12	and	and	CC
9937	4495	13	causes	cause	VBZ
9937	4495	14	the	the	DT
9937	4495	15	harmful	harmful	JJ
9937	4495	16	effect	effect	NN
9937	4495	17	.	.	.
9937	4496	1	110	110	CD
9937	4496	2	.	.	.
9937	4497	1	Lobsters	lobster	NNS
9937	4497	2	,	,	,
9937	4497	3	crabs	crab	NNS
9937	4497	4	,	,	,
9937	4497	5	and	and	CC
9937	4497	6	shrimp	shrimp	NN
9937	4497	7	are	be	VBP
9937	4497	8	very	very	RB
9937	4497	9	similar	similar	JJ
9937	4497	10	in	in	IN
9937	4497	11	composition	composition	NN
9937	4497	12	,	,	,
9937	4497	13	shrimp	shrimp	NN
9937	4497	14	being	be	VBG
9937	4497	15	slightly	slightly	RB
9937	4497	16	higher	high	JJR
9937	4497	17	in	in	IN
9937	4497	18	protein	protein	NN
9937	4497	19	and	and	CC
9937	4497	20	total	total	JJ
9937	4497	21	food	food	NN
9937	4497	22	value	value	NN
9937	4497	23	than	than	IN
9937	4497	24	the	the	DT
9937	4497	25	others	other	NNS
9937	4497	26	.	.	.
9937	4498	1	If	if	IN
9937	4498	2	they	-PRON-	PRP
9937	4498	3	are	be	VBP
9937	4498	4	not	not	RB
9937	4498	5	prepared	prepare	VBN
9937	4498	6	in	in	IN
9937	4498	7	an	an	DT
9937	4498	8	indigestible	indigestible	JJ
9937	4498	9	way	way	NN
9937	4498	10	,	,	,
9937	4498	11	they	-PRON-	PRP
9937	4498	12	are	be	VBP
9937	4498	13	comparatively	comparatively	RB
9937	4498	14	easy	easy	JJ
9937	4498	15	to	to	TO
9937	4498	16	digest	digest	VB
9937	4498	17	.	.	.
9937	4499	1	It	-PRON-	PRP
9937	4499	2	has	have	VBZ
9937	4499	3	been	be	VBN
9937	4499	4	proved	prove	VBN
9937	4499	5	a	a	DT
9937	4499	6	fallacy	fallacy	NN
9937	4499	7	that	that	IN
9937	4499	8	lobster	lobster	NN
9937	4499	9	and	and	CC
9937	4499	10	ice	ice	NN
9937	4499	11	cream	cream	NN
9937	4499	12	are	be	VBP
9937	4499	13	a	a	DT
9937	4499	14	dangerous	dangerous	JJ
9937	4499	15	combination	combination	NN
9937	4499	16	,	,	,
9937	4499	17	for	for	CC
9937	4499	18	if	if	IN
9937	4499	19	both	both	DT
9937	4499	20	are	be	VBP
9937	4499	21	in	in	IN
9937	4499	22	good	good	JJ
9937	4499	23	condition	condition	NN
9937	4499	24	they	-PRON-	PRP
9937	4499	25	may	may	MD
9937	4499	26	be	be	VB
9937	4499	27	combined	combine	VBN
9937	4499	28	with	with	IN
9937	4499	29	no	no	DT
9937	4499	30	ill	ill	JJ
9937	4499	31	effects	effect	NNS
9937	4499	32	to	to	IN
9937	4499	33	the	the	DT
9937	4499	34	normal	normal	JJ
9937	4499	35	individual	individual	NN
9937	4499	36	.	.	.
9937	4500	1	LOBSTERS	lobster	NNS
9937	4500	2	AND	and	CC
9937	4500	3	THEIR	THEIR	NNP
9937	4500	4	PREPARATION	preparation	NN
9937	4500	5	111	111	CD
9937	4500	6	.	.	.
9937	4501	1	DISTINGUISHING	DISTINGUISHING	NNP
9937	4501	2	FEATURES.--Of	FEATURES.--Of	NNP
9937	4501	3	these	these	DT
9937	4501	4	three	three	CD
9937	4501	5	types	type	NNS
9937	4501	6	of	of	IN
9937	4501	7	sea	sea	NN
9937	4501	8	food	food	NN
9937	4501	9	,	,	,
9937	4501	10	lobsters	lobster	NNS
9937	4501	11	are	be	VBP
9937	4501	12	perhaps	perhaps	RB
9937	4501	13	the	the	DT
9937	4501	14	most	most	RBS
9937	4501	15	popular	popular	JJ
9937	4501	16	.	.	.
9937	4502	1	They	-PRON-	PRP
9937	4502	2	are	be	VBP
9937	4502	3	found	find	VBN
9937	4502	4	along	along	IN
9937	4502	5	the	the	DT
9937	4502	6	North	North	NNP
9937	4502	7	Atlantic	Atlantic	NNP
9937	4502	8	and	and	CC
9937	4502	9	North	North	NNP
9937	4502	10	Pacific	Pacific	NNP
9937	4502	11	seacoasts	seacoast	NNS
9937	4502	12	.	.	.
9937	4503	1	Alive	alive	JJ
9937	4503	2	,	,	,
9937	4503	3	they	-PRON-	PRP
9937	4503	4	are	be	VBP
9937	4503	5	mottled	mottle	VBN
9937	4503	6	bluish	bluish	JJ
9937	4503	7	-	-	HYPH
9937	4503	8	green	green	JJ
9937	4503	9	in	in	IN
9937	4503	10	color	color	NN
9937	4503	11	,	,	,
9937	4503	12	but	but	CC
9937	4503	13	upon	upon	IN
9937	4503	14	being	be	VBG
9937	4503	15	cooked	cook	VBN
9937	4503	16	they	-PRON-	PRP
9937	4503	17	change	change	VBP
9937	4503	18	to	to	IN
9937	4503	19	bright	bright	JJ
9937	4503	20	red	red	NN
9937	4503	21	.	.	.
9937	4504	1	As	as	RB
9937	4504	2	soon	soon	RB
9937	4504	3	as	as	IN
9937	4504	4	they	-PRON-	PRP
9937	4504	5	are	be	VBP
9937	4504	6	caught	catch	VBN
9937	4504	7	,	,	,
9937	4504	8	many	many	JJ
9937	4504	9	of	of	IN
9937	4504	10	them	-PRON-	PRP
9937	4504	11	are	be	VBP
9937	4504	12	packed	pack	VBN
9937	4504	13	in	in	IN
9937	4504	14	ice	ice	NN
9937	4504	15	and	and	CC
9937	4504	16	shipped	ship	VBD
9937	4504	17	alive	alive	JJ
9937	4504	18	to	to	IN
9937	4504	19	various	various	JJ
9937	4504	20	points	point	NNS
9937	4504	21	,	,	,
9937	4504	22	while	while	IN
9937	4504	23	others	other	NNS
9937	4504	24	are	be	VBP
9937	4504	25	plunged	plunge	VBN
9937	4504	26	immediately	immediately	RB
9937	4504	27	into	into	IN
9937	4504	28	boiling	boil	VBG
9937	4504	29	water	water	NN
9937	4504	30	and	and	CC
9937	4504	31	sold	sell	VBN
9937	4504	32	cooked	cooked	JJ
9937	4504	33	.	.	.
9937	4505	1	A	a	DT
9937	4505	2	live	live	JJ
9937	4505	3	lobster	lobster	NN
9937	4505	4	ready	ready	JJ
9937	4505	5	for	for	IN
9937	4505	6	cooking	cooking	NN
9937	4505	7	is	be	VBZ
9937	4505	8	shown	show	VBN
9937	4505	9	in	in	IN
9937	4505	10	Fig	Fig	NNP
9937	4505	11	.	.	.
9937	4506	1	31	31	CD
9937	4506	2	.	.	.
9937	4507	1	Lobsters	lobster	NNS
9937	4507	2	vary	vary	VBP
9937	4507	3	greatly	greatly	RB
9937	4507	4	in	in	IN
9937	4507	5	size	size	NN
9937	4507	6	.	.	.
9937	4508	1	Only	only	RB
9937	4508	2	those	those	DT
9937	4508	3	9	9	CD
9937	4508	4	inches	inch	NNS
9937	4508	5	or	or	CC
9937	4508	6	more	more	JJR
9937	4508	7	in	in	IN
9937	4508	8	length	length	NN
9937	4508	9	can	can	MD
9937	4508	10	be	be	VB
9937	4508	11	sold	sell	VBN
9937	4508	12	,	,	,
9937	4508	13	the	the	DT
9937	4508	14	smaller	small	JJR
9937	4508	15	ones	one	NNS
9937	4508	16	being	be	VBG
9937	4508	17	thrown	throw	VBN
9937	4508	18	back	back	RB
9937	4508	19	into	into	IN
9937	4508	20	the	the	DT
9937	4508	21	water	water	NN
9937	4508	22	.	.	.
9937	4509	1	When	when	WRB
9937	4509	2	they	-PRON-	PRP
9937	4509	3	are	be	VBP
9937	4509	4	purchased	purchase	VBN
9937	4509	5	either	either	CC
9937	4509	6	raw	raw	JJ
9937	4509	7	or	or	CC
9937	4509	8	cooked	cook	VBN
9937	4509	9	,	,	,
9937	4509	10	they	-PRON-	PRP
9937	4509	11	should	should	MD
9937	4509	12	be	be	VB
9937	4509	13	heavy	heavy	JJ
9937	4509	14	for	for	IN
9937	4509	15	their	-PRON-	PRP$
9937	4509	16	size	size	NN
9937	4509	17	;	;	:
9937	4509	18	that	that	RB
9937	4509	19	is	is	RB
9937	4509	20	,	,	,
9937	4509	21	they	-PRON-	PRP
9937	4509	22	should	should	MD
9937	4509	23	be	be	VB
9937	4509	24	heavy	heavy	JJ
9937	4509	25	because	because	IN
9937	4509	26	of	of	IN
9937	4509	27	their	-PRON-	PRP$
9937	4509	28	plumpness	plumpness	NN
9937	4509	29	and	and	CC
9937	4509	30	good	good	JJ
9937	4509	31	condition	condition	NN
9937	4509	32	.	.	.
9937	4510	1	[	[	-LRB-
9937	4510	2	Illustration	illustration	NN
9937	4510	3	:	:	:
9937	4510	4	FIG	FIG	NNP
9937	4510	5	.	.	.
9937	4511	1	31	31	CD
9937	4511	2	]	]	-RRB-
9937	4511	3	112	112	CD
9937	4511	4	.	.	.
9937	4512	1	PRELIMINARY	PRELIMINARY	NNP
9937	4512	2	PREPARATION.--To	PREPARATION.--To	NNP
9937	4512	3	prepare	prepare	VBP
9937	4512	4	a	a	DT
9937	4512	5	lobster	lobster	NN
9937	4512	6	,	,	,
9937	4512	7	which	which	WDT
9937	4512	8	should	should	MD
9937	4512	9	be	be	VB
9937	4512	10	alive	alive	JJ
9937	4512	11	,	,	,
9937	4512	12	grasp	grasp	VB
9937	4512	13	it	-PRON-	PRP
9937	4512	14	firmly	firmly	RB
9937	4512	15	by	by	IN
9937	4512	16	the	the	DT
9937	4512	17	back	back	NN
9937	4512	18	,	,	,
9937	4512	19	as	as	IN
9937	4512	20	shown	show	VBN
9937	4512	21	in	in	IN
9937	4512	22	Fig	Fig	NNP
9937	4512	23	.	.	.
9937	4513	1	32	32	CD
9937	4513	2	,	,	,
9937	4513	3	plunge	plunge	VBP
9937	4513	4	it	-PRON-	PRP
9937	4513	5	quickly	quickly	RB
9937	4513	6	,	,	,
9937	4513	7	head	head	VB
9937	4513	8	first	first	RB
9937	4513	9	,	,	,
9937	4513	10	into	into	IN
9937	4513	11	a	a	DT
9937	4513	12	kettle	kettle	NN
9937	4513	13	of	of	IN
9937	4513	14	rapidly	rapidly	RB
9937	4513	15	boiling	boil	VBG
9937	4513	16	water	water	NN
9937	4513	17	,	,	,
9937	4513	18	and	and	CC
9937	4513	19	then	then	RB
9937	4513	20	submerge	submerge	VB
9937	4513	21	the	the	DT
9937	4513	22	rest	rest	NN
9937	4513	23	of	of	IN
9937	4513	24	the	the	DT
9937	4513	25	body	body	NN
9937	4513	26	.	.	.
9937	4514	1	Be	be	VB
9937	4514	2	sure	sure	JJ
9937	4514	3	to	to	TO
9937	4514	4	have	have	VB
9937	4514	5	a	a	DT
9937	4514	6	sufficient	sufficient	JJ
9937	4514	7	amount	amount	NN
9937	4514	8	of	of	IN
9937	4514	9	water	water	NN
9937	4514	10	to	to	TO
9937	4514	11	cover	cover	VB
9937	4514	12	the	the	DT
9937	4514	13	lobster	lobster	NN
9937	4514	14	completely	completely	RB
9937	4514	15	.	.	.
9937	4515	1	Boil	Boil	NNP
9937	4515	2	rapidly	rapidly	RB
9937	4515	3	for	for	IN
9937	4515	4	5	5	CD
9937	4515	5	minutes	minute	NNS
9937	4515	6	;	;	:
9937	4515	7	then	then	RB
9937	4515	8	lower	lower	VB
9937	4515	9	the	the	DT
9937	4515	10	flame	flame	NN
9937	4515	11	or	or	CC
9937	4515	12	remove	remove	VB
9937	4515	13	to	to	IN
9937	4515	14	a	a	DT
9937	4515	15	cooler	cool	JJR
9937	4515	16	part	part	NN
9937	4515	17	of	of	IN
9937	4515	18	the	the	DT
9937	4515	19	stove	stove	NN
9937	4515	20	and	and	CC
9937	4515	21	cook	cook	VB
9937	4515	22	slowly	slowly	RB
9937	4515	23	for	for	IN
9937	4515	24	1/2	1/2	CD
9937	4515	25	hour	hour	NN
9937	4515	26	.	.	.
9937	4516	1	Remove	remove	VB
9937	4516	2	from	from	IN
9937	4516	3	the	the	DT
9937	4516	4	water	water	NN
9937	4516	5	and	and	CC
9937	4516	6	allow	allow	VB
9937	4516	7	to	to	TO
9937	4516	8	cool	cool	JJ
9937	4516	9	.	.	.
9937	4517	1	After	after	IN
9937	4517	2	being	be	VBG
9937	4517	3	prepared	prepare	VBN
9937	4517	4	in	in	IN
9937	4517	5	this	this	DT
9937	4517	6	way	way	NN
9937	4517	7	,	,	,
9937	4517	8	a	a	DT
9937	4517	9	lobster	lobster	NN
9937	4517	10	may	may	MD
9937	4517	11	be	be	VB
9937	4517	12	served	serve	VBN
9937	4517	13	cold	cold	JJ
9937	4517	14	or	or	CC
9937	4517	15	it	-PRON-	PRP
9937	4517	16	may	may	MD
9937	4517	17	be	be	VB
9937	4517	18	used	use	VBN
9937	4517	19	in	in	IN
9937	4517	20	the	the	DT
9937	4517	21	preparation	preparation	NN
9937	4517	22	of	of	IN
9937	4517	23	various	various	JJ
9937	4517	24	made	make	VBN
9937	4517	25	dishes	dish	NNS
9937	4517	26	.	.	.
9937	4518	1	If	if	IN
9937	4518	2	it	-PRON-	PRP
9937	4518	3	is	be	VBZ
9937	4518	4	to	to	TO
9937	4518	5	be	be	VB
9937	4518	6	used	use	VBN
9937	4518	7	without	without	IN
9937	4518	8	further	further	JJ
9937	4518	9	preparation	preparation	NN
9937	4518	10	,	,	,
9937	4518	11	it	-PRON-	PRP
9937	4518	12	is	be	VBZ
9937	4518	13	often	often	RB
9937	4518	14	served	serve	VBN
9937	4518	15	from	from	IN
9937	4518	16	the	the	DT
9937	4518	17	shell	shell	NN
9937	4518	18	,	,	,
9937	4518	19	which	which	WDT
9937	4518	20	is	be	VBZ
9937	4518	21	usually	usually	RB
9937	4518	22	split	split	VBN
9937	4518	23	open	open	JJ
9937	4518	24	.	.	.
9937	4519	1	Mayonnaise	Mayonnaise	NNP
9937	4519	2	or	or	CC
9937	4519	3	some	some	DT
9937	4519	4	other	other	JJ
9937	4519	5	sauce	sauce	NN
9937	4519	6	is	be	VBZ
9937	4519	7	generally	generally	RB
9937	4519	8	served	serve	VBN
9937	4519	9	with	with	IN
9937	4519	10	lobster	lobster	NN
9937	4519	11	.	.	.
9937	4520	1	The	the	DT
9937	4520	2	flesh	flesh	NN
9937	4520	3	is	be	VBZ
9937	4520	4	removed	remove	VBN
9937	4520	5	from	from	IN
9937	4520	6	the	the	DT
9937	4520	7	shell	shell	NN
9937	4520	8	with	with	IN
9937	4520	9	a	a	DT
9937	4520	10	small	small	JJ
9937	4520	11	fork	fork	NN
9937	4520	12	as	as	IN
9937	4520	13	it	-PRON-	PRP
9937	4520	14	is	be	VBZ
9937	4520	15	eaten	eat	VBN
9937	4520	16	.	.	.
9937	4521	1	[	[	-LRB-
9937	4521	2	Illustration	illustration	NN
9937	4521	3	:	:	:
9937	4521	4	FIG	FIG	NNP
9937	4521	5	.	.	.
9937	4522	1	32	32	CD
9937	4522	2	]	]	-RRB-
9937	4522	3	113	113	CD
9937	4522	4	.	.	.
9937	4523	1	REMOVING	REMOVING	NNP
9937	4523	2	LOBSTER	LOBSTER	NNP
9937	4523	3	FROM	from	IN
9937	4523	4	THE	the	DT
9937	4523	5	SHELL.--The	shell.--the	JJ
9937	4523	6	majority	majority	NN
9937	4523	7	of	of	IN
9937	4523	8	the	the	DT
9937	4523	9	dishes	dish	NNS
9937	4523	10	made	make	VBN
9937	4523	11	from	from	IN
9937	4523	12	lobster	lobster	NN
9937	4523	13	require	require	VB
9937	4523	14	that	that	IN
9937	4523	15	the	the	DT
9937	4523	16	flesh	flesh	NN
9937	4523	17	be	be	VB
9937	4523	18	removed	remove	VBN
9937	4523	19	from	from	IN
9937	4523	20	the	the	DT
9937	4523	21	shell	shell	NN
9937	4523	22	.	.	.
9937	4524	1	To	to	TO
9937	4524	2	do	do	VB
9937	4524	3	this	this	DT
9937	4524	4	,	,	,
9937	4524	5	first	first	RB
9937	4524	6	pull	pull	VB
9937	4524	7	off	off	RP
9937	4524	8	the	the	DT
9937	4524	9	two	two	CD
9937	4524	10	large	large	JJ
9937	4524	11	claws	claws	NN
9937	4524	12	and	and	CC
9937	4524	13	the	the	DT
9937	4524	14	four	four	CD
9937	4524	15	pairs	pair	NNS
9937	4524	16	of	of	IN
9937	4524	17	small	small	JJ
9937	4524	18	claws	claw	NNS
9937	4524	19	,	,	,
9937	4524	20	as	as	IN
9937	4524	21	shown	show	VBN
9937	4524	22	in	in	IN
9937	4524	23	Fig	Fig	NNP
9937	4524	24	.	.	.
9937	4525	1	33	33	CD
9937	4525	2	,	,	,
9937	4525	3	and	and	CC
9937	4525	4	break	break	VB
9937	4525	5	the	the	DT
9937	4525	6	tail	tail	NN
9937	4525	7	from	from	IN
9937	4525	8	the	the	DT
9937	4525	9	body	body	NN
9937	4525	10	.	.	.
9937	4526	1	Then	then	RB
9937	4526	2	with	with	IN
9937	4526	3	scissors	scissor	NNS
9937	4526	4	,	,	,
9937	4526	5	as	as	IN
9937	4526	6	in	in	IN
9937	4526	7	Fig	Fig	NNP
9937	4526	8	.	.	.
9937	4527	1	34	34	CD
9937	4527	2	,	,	,
9937	4527	3	cut	cut	VBD
9937	4527	4	a	a	DT
9937	4527	5	single	single	JJ
9937	4527	6	slit	slit	NN
9937	4527	7	the	the	DT
9937	4527	8	entire	entire	JJ
9937	4527	9	length	length	NN
9937	4527	10	of	of	IN
9937	4527	11	the	the	DT
9937	4527	12	shell	shell	NN
9937	4527	13	covering	cover	VBG
9937	4527	14	the	the	DT
9937	4527	15	under	under	JJ
9937	4527	16	part	part	NN
9937	4527	17	of	of	IN
9937	4527	18	the	the	DT
9937	4527	19	tail	tail	NN
9937	4527	20	and	and	CC
9937	4527	21	remove	remove	VB
9937	4527	22	the	the	DT
9937	4527	23	flesh	flesh	NN
9937	4527	24	inside	inside	IN
9937	4527	25	the	the	DT
9937	4527	26	tail	tail	NN
9937	4527	27	in	in	IN
9937	4527	28	a	a	DT
9937	4527	29	whole	whole	JJ
9937	4527	30	,	,	,
9937	4527	31	large	large	JJ
9937	4527	32	piece	piece	NN
9937	4527	33	,	,	,
9937	4527	34	as	as	IN
9937	4527	35	shown	show	VBN
9937	4527	36	in	in	IN
9937	4527	37	Fig	Fig	NNP
9937	4527	38	.	.	.
9937	4528	1	35	35	CD
9937	4528	2	.	.	.
9937	4529	1	The	the	DT
9937	4529	2	intestinal	intestinal	JJ
9937	4529	3	tract	tract	NN
9937	4529	4	,	,	,
9937	4529	5	which	which	WDT
9937	4529	6	can	can	MD
9937	4529	7	be	be	VB
9937	4529	8	readily	readily	RB
9937	4529	9	observed	observe	VBN
9937	4529	10	,	,	,
9937	4529	11	will	will	MD
9937	4529	12	be	be	VB
9937	4529	13	found	find	VBN
9937	4529	14	embedded	embed	VBN
9937	4529	15	in	in	IN
9937	4529	16	this	this	DT
9937	4529	17	piece	piece	NN
9937	4529	18	and	and	CC
9937	4529	19	running	run	VBG
9937	4529	20	the	the	DT
9937	4529	21	entire	entire	JJ
9937	4529	22	length	length	NN
9937	4529	23	.	.	.
9937	4530	1	Slash	slash	VB
9937	4530	2	the	the	DT
9937	4530	3	flesh	flesh	NN
9937	4530	4	and	and	CC
9937	4530	5	remove	remove	VB
9937	4530	6	it	-PRON-	PRP
9937	4530	7	.	.	.
9937	4531	1	Next	next	RB
9937	4531	2	remove	remove	VB
9937	4531	3	the	the	DT
9937	4531	4	flesh	flesh	NN
9937	4531	5	of	of	IN
9937	4531	6	the	the	DT
9937	4531	7	body	body	NN
9937	4531	8	from	from	IN
9937	4531	9	the	the	DT
9937	4531	10	shell	shell	NN
9937	4531	11	,	,	,
9937	4531	12	retaining	retain	VBG
9937	4531	13	only	only	RB
9937	4531	14	that	that	DT
9937	4531	15	part	part	NN
9937	4531	16	which	which	WDT
9937	4531	17	appears	appear	VBZ
9937	4531	18	to	to	TO
9937	4531	19	be	be	VB
9937	4531	20	fibrous	fibrous	JJ
9937	4531	21	,	,	,
9937	4531	22	like	like	IN
9937	4531	23	the	the	DT
9937	4531	24	flesh	flesh	NN
9937	4531	25	of	of	IN
9937	4531	26	the	the	DT
9937	4531	27	tail	tail	NN
9937	4531	28	.	.	.
9937	4532	1	The	the	DT
9937	4532	2	stomach	stomach	NN
9937	4532	3	,	,	,
9937	4532	4	which	which	WDT
9937	4532	5	is	be	VBZ
9937	4532	6	called	call	VBN
9937	4532	7	"	"	``
9937	4532	8	the	the	DT
9937	4532	9	lady	lady	NN
9937	4532	10	"	"	''
9937	4532	11	because	because	IN
9937	4532	12	its	-PRON-	PRP$
9937	4532	13	inside	inside	JJ
9937	4532	14	appearance	appearance	NN
9937	4532	15	closely	closely	RB
9937	4532	16	resembles	resemble	VBZ
9937	4532	17	a	a	DT
9937	4532	18	lady	lady	NN
9937	4532	19	sitting	sit	VBG
9937	4532	20	in	in	IN
9937	4532	21	a	a	DT
9937	4532	22	chair	chair	NN
9937	4532	23	,	,	,
9937	4532	24	should	should	MD
9937	4532	25	not	not	RB
9937	4532	26	be	be	VB
9937	4532	27	removed	remove	VBN
9937	4532	28	from	from	IN
9937	4532	29	the	the	DT
9937	4532	30	shell	shell	NN
9937	4532	31	.	.	.
9937	4533	1	However	however	RB
9937	4533	2	,	,	,
9937	4533	3	care	care	NN
9937	4533	4	should	should	MD
9937	4533	5	be	be	VB
9937	4533	6	taken	take	VBN
9937	4533	7	to	to	TO
9937	4533	8	obtain	obtain	VB
9937	4533	9	all	all	PDT
9937	4533	10	the	the	DT
9937	4533	11	flesh	flesh	NN
9937	4533	12	surrounding	surround	VBG
9937	4533	13	the	the	DT
9937	4533	14	bones	bone	NNS
9937	4533	15	in	in	IN
9937	4533	16	the	the	DT
9937	4533	17	bony	bony	NN
9937	4533	18	part	part	NN
9937	4533	19	of	of	IN
9937	4533	20	the	the	DT
9937	4533	21	lobster	lobster	NN
9937	4533	22	.	.	.
9937	4534	1	The	the	DT
9937	4534	2	coral	coral	JJ
9937	4534	3	substance	substance	NN
9937	4534	4	,	,	,
9937	4534	5	that	that	RB
9937	4534	6	is	is	RB
9937	4534	7	,	,	,
9937	4534	8	the	the	DT
9937	4534	9	roe	roe	NN
9937	4534	10	of	of	IN
9937	4534	11	the	the	DT
9937	4534	12	lobster	lobster	NN
9937	4534	13	,	,	,
9937	4534	14	should	should	MD
9937	4534	15	also	also	RB
9937	4534	16	be	be	VB
9937	4534	17	removed	remove	VBN
9937	4534	18	,	,	,
9937	4534	19	as	as	IN
9937	4534	20	it	-PRON-	PRP
9937	4534	21	can	can	MD
9937	4534	22	be	be	VB
9937	4534	23	used	use	VBN
9937	4534	24	for	for	IN
9937	4534	25	a	a	DT
9937	4534	26	garnish	garnish	NN
9937	4534	27	.	.	.
9937	4535	1	[	[	-LRB-
9937	4535	2	Illustration	illustration	NN
9937	4535	3	FIG	FIG	NNP
9937	4535	4	.	.	.
9937	4536	1	33	33	CD
9937	4536	2	]	]	-RRB-
9937	4536	3	[	[	-LRB-
9937	4536	4	Illustration	illustration	NN
9937	4536	5	:	:	:
9937	4536	6	FIG	FIG	NNP
9937	4536	7	.	.	.
9937	4537	1	34	34	CD
9937	4537	2	]	]	-RRB-
9937	4537	3	With	with	IN
9937	4537	4	the	the	DT
9937	4537	5	flesh	flesh	NN
9937	4537	6	removed	remove	VBN
9937	4537	7	from	from	IN
9937	4537	8	the	the	DT
9937	4537	9	shell	shell	NN
9937	4537	10	,	,	,
9937	4537	11	proceed	proceed	VB
9937	4537	12	to	to	TO
9937	4537	13	take	take	VB
9937	4537	14	out	out	RP
9937	4537	15	that	that	DT
9937	4537	16	contained	contain	VBN
9937	4537	17	in	in	IN
9937	4537	18	the	the	DT
9937	4537	19	claws	claws	NN
9937	4537	20	.	.	.
9937	4538	1	Break	break	VB
9937	4538	2	open	open	VB
9937	4538	3	the	the	DT
9937	4538	4	large	large	JJ
9937	4538	5	claws	claws	NN
9937	4538	6	,	,	,
9937	4538	7	using	use	VBG
9937	4538	8	a	a	DT
9937	4538	9	nut	nut	NN
9937	4538	10	cracker	cracker	NN
9937	4538	11	or	or	CC
9937	4538	12	a	a	DT
9937	4538	13	small	small	JJ
9937	4538	14	hammer	hammer	NN
9937	4538	15	for	for	IN
9937	4538	16	this	this	DT
9937	4538	17	purpose	purpose	NN
9937	4538	18	,	,	,
9937	4538	19	and	and	CC
9937	4538	20	,	,	,
9937	4538	21	as	as	IN
9937	4538	22	in	in	IN
9937	4538	23	Fig	Fig	NNP
9937	4538	24	.	.	.
9937	4539	1	36	36	CD
9937	4539	2	,	,	,
9937	4539	3	remove	remove	VB
9937	4539	4	the	the	DT
9937	4539	5	flesh	flesh	NN
9937	4539	6	that	that	WDT
9937	4539	7	they	-PRON-	PRP
9937	4539	8	contain	contain	VBP
9937	4539	9	.	.	.
9937	4540	1	If	if	IN
9937	4540	2	the	the	DT
9937	4540	3	small	small	JJ
9937	4540	4	claws	claw	NNS
9937	4540	5	are	be	VBP
9937	4540	6	to	to	TO
9937	4540	7	be	be	VB
9937	4540	8	used	use	VBN
9937	4540	9	for	for	IN
9937	4540	10	a	a	DT
9937	4540	11	garnish	garnish	NN
9937	4540	12	,	,	,
9937	4540	13	as	as	IN
9937	4540	14	is	be	VBZ
9937	4540	15	often	often	RB
9937	4540	16	done	do	VBN
9937	4540	17	,	,	,
9937	4540	18	remove	remove	VB
9937	4540	19	the	the	DT
9937	4540	20	flesh	flesh	NN
9937	4540	21	without	without	IN
9937	4540	22	breaking	break	VBG
9937	4540	23	them	-PRON-	PRP
9937	4540	24	;	;	:
9937	4540	25	otherwise	otherwise	RB
9937	4540	26	break	break	VB
9937	4540	27	them	-PRON-	PRP
9937	4540	28	as	as	IN
9937	4540	29	in	in	IN
9937	4540	30	the	the	DT
9937	4540	31	case	case	NN
9937	4540	32	of	of	IN
9937	4540	33	the	the	DT
9937	4540	34	large	large	JJ
9937	4540	35	ones	one	NNS
9937	4540	36	.	.	.
9937	4541	1	[	[	-LRB-
9937	4541	2	Illustration	illustration	NN
9937	4541	3	:	:	:
9937	4541	4	FIG	FIG	NNP
9937	4541	5	.	.	.
9937	4542	1	35	35	CD
9937	4542	2	]	]	-RRB-
9937	4542	3	114	114	CD
9937	4542	4	.	.	.
9937	4543	1	LOBSTER	lobster	NN
9937	4543	2	COCKTAIL.--Practically	cocktail.--practically	RB
9937	4543	3	all	all	DT
9937	4543	4	varieties	variety	NNS
9937	4543	5	of	of	IN
9937	4543	6	shell	shell	NNP
9937	4543	7	fish	fish	NN
9937	4543	8	make	make	VBP
9937	4543	9	most	most	JJS
9937	4543	10	satisfactory	satisfactory	JJ
9937	4543	11	cocktails	cocktail	NNS
9937	4543	12	,	,	,
9937	4543	13	and	and	CC
9937	4543	14	lobster	lobster	NN
9937	4543	15	is	be	VBZ
9937	4543	16	no	no	DT
9937	4543	17	exception	exception	NN
9937	4543	18	.	.	.
9937	4544	1	To	to	TO
9937	4544	2	make	make	VB
9937	4544	3	a	a	DT
9937	4544	4	lobster	lobster	NN
9937	4544	5	cocktail	cocktail	NN
9937	4544	6	,	,	,
9937	4544	7	shred	shre	VBD
9937	4544	8	or	or	CC
9937	4544	9	cut	cut	VBN
9937	4544	10	into	into	IN
9937	4544	11	small	small	JJ
9937	4544	12	pieces	piece	NNS
9937	4544	13	the	the	DT
9937	4544	14	flesh	flesh	NN
9937	4544	15	of	of	IN
9937	4544	16	a	a	DT
9937	4544	17	lobster	lobster	NN
9937	4544	18	that	that	WDT
9937	4544	19	has	have	VBZ
9937	4544	20	been	be	VBN
9937	4544	21	prepared	prepare	VBN
9937	4544	22	according	accord	VBG
9937	4544	23	to	to	IN
9937	4544	24	the	the	DT
9937	4544	25	directions	direction	NNS
9937	4544	26	just	just	RB
9937	4544	27	given	give	VBN
9937	4544	28	.	.	.
9937	4545	1	Chill	chill	VB
9937	4545	2	the	the	DT
9937	4545	3	shreds	shred	NNS
9937	4545	4	or	or	CC
9937	4545	5	pieces	piece	NNS
9937	4545	6	and	and	CC
9937	4545	7	then	then	RB
9937	4545	8	serve	serve	VB
9937	4545	9	them	-PRON-	PRP
9937	4545	10	in	in	IN
9937	4545	11	stemmed	stem	VBN
9937	4545	12	cocktail	cocktail	NN
9937	4545	13	glasses	glass	NNS
9937	4545	14	with	with	IN
9937	4545	15	any	any	DT
9937	4545	16	desirable	desirable	JJ
9937	4545	17	cocktail	cocktail	NN
9937	4545	18	sauce	sauce	NN
9937	4545	19	.	.	.
9937	4546	1	[	[	-LRB-
9937	4546	2	Illustration	illustration	NN
9937	4546	3	:	:	:
9937	4546	4	FIG	FIG	NNP
9937	4546	5	.	.	.
9937	4547	1	36	36	CD
9937	4547	2	]	]	-RRB-
9937	4547	3	115	115	CD
9937	4547	4	.	.	.
9937	4548	1	SCALLOPED	SCALLOPED	NNP
9937	4548	2	LOBSTER.--Persons	lobster.--person	NNS
9937	4548	3	who	who	WP
9937	4548	4	care	care	VBP
9937	4548	5	for	for	IN
9937	4548	6	the	the	DT
9937	4548	7	flavor	flavor	NN
9937	4548	8	of	of	IN
9937	4548	9	lobster	lobster	NN
9937	4548	10	will	will	MD
9937	4548	11	find	find	VB
9937	4548	12	scalloped	scallop	VBN
9937	4548	13	lobster	lobster	NN
9937	4548	14	a	a	DT
9937	4548	15	very	very	RB
9937	4548	16	attractive	attractive	JJ
9937	4548	17	dish	dish	NN
9937	4548	18	.	.	.
9937	4549	1	When	when	WRB
9937	4549	2	prepared	prepare	VBN
9937	4549	3	in	in	IN
9937	4549	4	this	this	DT
9937	4549	5	way	way	NN
9937	4549	6	,	,	,
9937	4549	7	it	-PRON-	PRP
9937	4549	8	is	be	VBZ
9937	4549	9	suitable	suitable	JJ
9937	4549	10	either	either	CC
9937	4549	11	for	for	IN
9937	4549	12	luncheon	luncheon	NN
9937	4549	13	or	or	CC
9937	4549	14	for	for	IN
9937	4549	15	dinner	dinner	NN
9937	4549	16	.	.	.
9937	4550	1	SCALLOPED	SCALLOPED	NNP
9937	4550	2	LOBSTER	LOBSTER	NNP
9937	4550	3	(	(	-LRB-
9937	4550	4	Sufficient	sufficient	JJ
9937	4550	5	to	to	TO
9937	4550	6	Serve	serve	VB
9937	4550	7	Six	six	CD
9937	4550	8	)	)	-RRB-
9937	4550	9	1	1	CD
9937	4550	10	c.	c.	NN
9937	4550	11	lobster	lobster	NN
9937	4550	12	meat	meat	NN
9937	4550	13	1	1	CD
9937	4550	14	c.	c.	NN
9937	4550	15	medium	medium	JJ
9937	4550	16	white	white	JJ
9937	4550	17	sauce	sauce	NN
9937	4550	18	2/3	2/3	CD
9937	4550	19	c.	c.	NN
9937	4550	20	buttered	buttered	NNP
9937	4550	21	bread	bread	NN
9937	4550	22	crumbs	crumb	VBZ
9937	4550	23	1	1	CD
9937	4550	24	hard	hard	RB
9937	4550	25	-	-	HYPH
9937	4550	26	cooked	cook	VBN
9937	4550	27	egg	egg	NN
9937	4550	28	Salt	Salt	NNP
9937	4550	29	Pepper	Pepper	NNP
9937	4550	30	Mix	mix	VB
9937	4550	31	the	the	DT
9937	4550	32	lobster	lobster	NN
9937	4550	33	with	with	IN
9937	4550	34	the	the	DT
9937	4550	35	medium	medium	JJ
9937	4550	36	white	white	JJ
9937	4550	37	sauce	sauce	NN
9937	4550	38	.	.	.
9937	4551	1	Butter	butter	VB
9937	4551	2	a	a	DT
9937	4551	3	baking	baking	NN
9937	4551	4	dish	dish	NN
9937	4551	5	,	,	,
9937	4551	6	place	place	VB
9937	4551	7	half	half	NN
9937	4551	8	of	of	IN
9937	4551	9	the	the	DT
9937	4551	10	crumbs	crumb	NNS
9937	4551	11	in	in	IN
9937	4551	12	the	the	DT
9937	4551	13	bottom	bottom	NN
9937	4551	14	,	,	,
9937	4551	15	and	and	CC
9937	4551	16	pour	pour	VB
9937	4551	17	over	over	IN
9937	4551	18	them	-PRON-	PRP
9937	4551	19	the	the	DT
9937	4551	20	lobster	lobster	NN
9937	4551	21	and	and	CC
9937	4551	22	white	white	JJ
9937	4551	23	sauce	sauce	NN
9937	4551	24	.	.	.
9937	4552	1	Slice	slice	VB
9937	4552	2	the	the	DT
9937	4552	3	hard	hard	RB
9937	4552	4	-	-	HYPH
9937	4552	5	cooked	cook	VBN
9937	4552	6	egg	egg	NN
9937	4552	7	over	over	IN
9937	4552	8	the	the	DT
9937	4552	9	top	top	NN
9937	4552	10	of	of	IN
9937	4552	11	the	the	DT
9937	4552	12	lobster	lobster	NN
9937	4552	13	,	,	,
9937	4552	14	season	season	VB
9937	4552	15	the	the	DT
9937	4552	16	whole	whole	JJ
9937	4552	17	well	well	NN
9937	4552	18	with	with	IN
9937	4552	19	salt	salt	NN
9937	4552	20	and	and	CC
9937	4552	21	pepper	pepper	NN
9937	4552	22	,	,	,
9937	4552	23	and	and	CC
9937	4552	24	sprinkle	sprinkle	VB
9937	4552	25	the	the	DT
9937	4552	26	remainder	remainder	NN
9937	4552	27	of	of	IN
9937	4552	28	the	the	DT
9937	4552	29	crumbs	crumb	NNS
9937	4552	30	over	over	IN
9937	4552	31	the	the	DT
9937	4552	32	top	top	NN
9937	4552	33	.	.	.
9937	4553	1	Place	place	NN
9937	4553	2	in	in	IN
9937	4553	3	a	a	DT
9937	4553	4	hot	hot	JJ
9937	4553	5	oven	oven	NN
9937	4553	6	and	and	CC
9937	4553	7	bake	bake	VB
9937	4553	8	until	until	IN
9937	4553	9	the	the	DT
9937	4553	10	crumbs	crumb	NNS
9937	4553	11	are	be	VBP
9937	4553	12	brown	brown	JJ
9937	4553	13	.	.	.
9937	4554	1	Garnish	garnish	VB
9937	4554	2	with	with	IN
9937	4554	3	sprays	spray	NNS
9937	4554	4	of	of	IN
9937	4554	5	parsley	parsley	NN
9937	4554	6	and	and	CC
9937	4554	7	serve	serve	VB
9937	4554	8	at	at	IN
9937	4554	9	once	once	RB
9937	4554	10	.	.	.
9937	4555	1	116	116	CD
9937	4555	2	.	.	.
9937	4556	1	DEVILED	DEVILED	NNP
9937	4556	2	LOBSTER.--A	LOBSTER.--A	NNP
9937	4556	3	dish	dish	NN
9937	4556	4	that	that	WDT
9937	4556	5	is	be	VBZ
9937	4556	6	delicious	delicious	JJ
9937	4556	7	and	and	CC
9937	4556	8	at	at	IN
9937	4556	9	the	the	DT
9937	4556	10	same	same	JJ
9937	4556	11	time	time	NN
9937	4556	12	very	very	RB
9937	4556	13	attractive	attractive	JJ
9937	4556	14	is	be	VBZ
9937	4556	15	deviled	devil	VBN
9937	4556	16	lobster	lobster	NN
9937	4556	17	.	.	.
9937	4557	1	After	after	IN
9937	4557	2	removing	remove	VBG
9937	4557	3	the	the	DT
9937	4557	4	flesh	flesh	NN
9937	4557	5	from	from	IN
9937	4557	6	the	the	DT
9937	4557	7	shell	shell	NNP
9937	4557	8	,	,	,
9937	4557	9	the	the	DT
9937	4557	10	shell	shell	NN
9937	4557	11	should	should	MD
9937	4557	12	be	be	VB
9937	4557	13	cleaned	clean	VBN
9937	4557	14	thoroughly	thoroughly	RB
9937	4557	15	,	,	,
9937	4557	16	as	as	IN
9937	4557	17	it	-PRON-	PRP
9937	4557	18	is	be	VBZ
9937	4557	19	to	to	TO
9937	4557	20	be	be	VB
9937	4557	21	used	use	VBN
9937	4557	22	as	as	IN
9937	4557	23	a	a	DT
9937	4557	24	receptacle	receptacle	NN
9937	4557	25	in	in	IN
9937	4557	26	which	which	WDT
9937	4557	27	to	to	TO
9937	4557	28	put	put	VB
9937	4557	29	the	the	DT
9937	4557	30	lobster	lobster	NN
9937	4557	31	mixture	mixture	NN
9937	4557	32	for	for	IN
9937	4557	33	baking	baking	NN
9937	4557	34	.	.	.
9937	4558	1	When	when	WRB
9937	4558	2	removed	remove	VBN
9937	4558	3	from	from	IN
9937	4558	4	the	the	DT
9937	4558	5	oven	oven	JJ
9937	4558	6	,	,	,
9937	4558	7	this	this	DT
9937	4558	8	dish	dish	NN
9937	4558	9	can	can	MD
9937	4558	10	be	be	VB
9937	4558	11	made	make	VBN
9937	4558	12	more	more	RBR
9937	4558	13	attractive	attractive	JJ
9937	4558	14	by	by	IN
9937	4558	15	garnishing	garnish	VBG
9937	4558	16	it	-PRON-	PRP
9937	4558	17	with	with	IN
9937	4558	18	the	the	DT
9937	4558	19	lobster	lobster	NN
9937	4558	20	claws	claws	NN
9937	4558	21	and	and	CC
9937	4558	22	tail	tail	NN
9937	4558	23	.	.	.
9937	4559	1	DEVILED	DEVILED	NNP
9937	4559	2	LOBSTER	LOBSTER	NNP
9937	4559	3	(	(	-LRB-
9937	4559	4	Sufficient	sufficient	JJ
9937	4559	5	to	to	TO
9937	4559	6	Serve	serve	VB
9937	4559	7	Six	six	CD
9937	4559	8	)	)	-RRB-
9937	4559	9	1	1	CD
9937	4559	10	Tb	Tb	NNP
9937	4559	11	.	.	.
9937	4560	1	chopped	chop	VBN
9937	4560	2	onion	onion	NN
9937	4560	3	2	2	CD
9937	4560	4	Tb	Tb	NNP
9937	4560	5	.	.	.
9937	4561	1	butter	butter	NN
9937	4561	2	2	2	CD
9937	4561	3	Tb	Tb	NNP
9937	4561	4	.	.	.
9937	4562	1	flour	flour	NN
9937	4562	2	1	1	CD
9937	4562	3	tsp	tsp	NN
9937	4562	4	.	.	.
9937	4563	1	salt	salt	NNP
9937	4563	2	Dash	Dash	NNP
9937	4563	3	of	of	IN
9937	4563	4	Cayenne	Cayenne	NNP
9937	4563	5	pepper	pepper	NN
9937	4563	6	1/8	1/8	CD
9937	4563	7	tsp	tsp	NN
9937	4563	8	.	.	.
9937	4564	1	paprika	paprika	NNP
9937	4564	2	1/8	1/8	CD
9937	4564	3	tsp	tsp	NN
9937	4564	4	.	.	.
9937	4565	1	pepper	pepper	NN
9937	4565	2	1	1	CD
9937	4565	3	Tb	Tb	NNP
9937	4565	4	.	.	.
9937	4566	1	lemon	lemon	NNP
9937	4566	2	juice	juice	NN
9937	4566	3	1	1	CD
9937	4566	4	Tb	Tb	NNP
9937	4566	5	.	.	.
9937	4567	1	chopped	chop	VBN
9937	4567	2	parsley	parsley	NNP
9937	4567	3	1	1	CD
9937	4567	4	c.	c.	NN
9937	4567	5	milk	milk	NN
9937	4567	6	2	2	CD
9937	4567	7	c.	c.	NN
9937	4567	8	lobster	lobster	NN
9937	4567	9	meat	meat	NN
9937	4567	10	1/4	1/4	CD
9937	4567	11	c.	c.	NN
9937	4567	12	buttered	butter	VBD
9937	4567	13	cracker	cracker	NN
9937	4567	14	crumbs	crumb	VBZ
9937	4567	15	Sauté	Sauté	NNP
9937	4567	16	the	the	DT
9937	4567	17	onion	onion	NN
9937	4567	18	in	in	IN
9937	4567	19	the	the	DT
9937	4567	20	butter	butter	NN
9937	4567	21	,	,	,
9937	4567	22	and	and	CC
9937	4567	23	to	to	IN
9937	4567	24	this	this	DT
9937	4567	25	add	add	VB
9937	4567	26	the	the	DT
9937	4567	27	flour	flour	NN
9937	4567	28	,	,	,
9937	4567	29	salt	salt	NN
9937	4567	30	,	,	,
9937	4567	31	Cayenne	Cayenne	NNP
9937	4567	32	pepper	pepper	NN
9937	4567	33	,	,	,
9937	4567	34	paprika	paprika	NNP
9937	4567	35	,	,	,
9937	4567	36	pepper	pepper	NN
9937	4567	37	,	,	,
9937	4567	38	lemon	lemon	NN
9937	4567	39	juice	juice	NN
9937	4567	40	,	,	,
9937	4567	41	and	and	CC
9937	4567	42	parsley	parsley	NNP
9937	4567	43	.	.	.
9937	4568	1	Mix	mix	VB
9937	4568	2	well	well	RB
9937	4568	3	and	and	CC
9937	4568	4	add	add	VB
9937	4568	5	the	the	DT
9937	4568	6	milk	milk	NN
9937	4568	7	.	.	.
9937	4569	1	When	when	WRB
9937	4569	2	the	the	DT
9937	4569	3	whole	whole	NN
9937	4569	4	has	have	VBZ
9937	4569	5	cooked	cook	VBN
9937	4569	6	until	until	IN
9937	4569	7	it	-PRON-	PRP
9937	4569	8	is	be	VBZ
9937	4569	9	thick	thick	JJ
9937	4569	10	,	,	,
9937	4569	11	add	add	VB
9937	4569	12	the	the	DT
9937	4569	13	lobster	lobster	NN
9937	4569	14	.	.	.
9937	4570	1	Pour	pour	VB
9937	4570	2	the	the	DT
9937	4570	3	mixture	mixture	NN
9937	4570	4	into	into	IN
9937	4570	5	the	the	DT
9937	4570	6	clean	clean	JJ
9937	4570	7	shell	shell	NN
9937	4570	8	of	of	IN
9937	4570	9	the	the	DT
9937	4570	10	lobster	lobster	NN
9937	4570	11	,	,	,
9937	4570	12	sprinkle	sprinkle	VB
9937	4570	13	with	with	IN
9937	4570	14	cracker	cracker	NN
9937	4570	15	crumbs	crumb	NNS
9937	4570	16	,	,	,
9937	4570	17	and	and	CC
9937	4570	18	place	place	NN
9937	4570	19	in	in	IN
9937	4570	20	the	the	DT
9937	4570	21	oven	oven	NN
9937	4570	22	long	long	RB
9937	4570	23	enough	enough	RB
9937	4570	24	to	to	TO
9937	4570	25	brown	brown	VB
9937	4570	26	the	the	DT
9937	4570	27	crumbs	crumb	NNS
9937	4570	28	.	.	.
9937	4571	1	Remove	remove	VB
9937	4571	2	from	from	IN
9937	4571	3	the	the	DT
9937	4571	4	oven	oven	NN
9937	4571	5	,	,	,
9937	4571	6	place	place	NN
9937	4571	7	on	on	IN
9937	4571	8	a	a	DT
9937	4571	9	serving	serve	VBG
9937	4571	10	dish	dish	NN
9937	4571	11	,	,	,
9937	4571	12	garnish	garnish	VB
9937	4571	13	with	with	IN
9937	4571	14	the	the	DT
9937	4571	15	claws	claws	NN
9937	4571	16	and	and	CC
9937	4571	17	tail	tail	NN
9937	4571	18	of	of	IN
9937	4571	19	the	the	DT
9937	4571	20	lobster	lobster	NN
9937	4571	21	,	,	,
9937	4571	22	if	if	IN
9937	4571	23	desired	desire	VBN
9937	4571	24	,	,	,
9937	4571	25	and	and	CC
9937	4571	26	serve	serve	VB
9937	4571	27	at	at	IN
9937	4571	28	once	once	RB
9937	4571	29	.	.	.
9937	4572	1	117	117	CD
9937	4572	2	.	.	.
9937	4573	1	LOBSTER	LOBSTER	NNP
9937	4573	2	À	À	NNP
9937	4573	3	LA	LA	NNP
9937	4573	4	NEWBURG.--When	NEWBURG.--When	NNP
9937	4573	5	lobster	lobster	NNP
9937	4573	6	à	à	NNP
9937	4573	7	la	la	NNP
9937	4573	8	Newburg	Newburg	NNP
9937	4573	9	is	be	VBZ
9937	4573	10	mentioned	mention	VBN
9937	4573	11	,	,	,
9937	4573	12	one	one	NN
9937	4573	13	naturally	naturally	RB
9937	4573	14	thinks	think	VBZ
9937	4573	15	of	of	IN
9937	4573	16	a	a	DT
9937	4573	17	chafing	chafe	VBG
9937	4573	18	dish	dish	NN
9937	4573	19	,	,	,
9937	4573	20	for	for	IN
9937	4573	21	this	this	DT
9937	4573	22	is	be	VBZ
9937	4573	23	one	one	CD
9937	4573	24	of	of	IN
9937	4573	25	the	the	DT
9937	4573	26	dishes	dish	NNS
9937	4573	27	that	that	WDT
9937	4573	28	is	be	VBZ
9937	4573	29	very	very	RB
9937	4573	30	often	often	RB
9937	4573	31	made	make	VBN
9937	4573	32	in	in	IN
9937	4573	33	a	a	DT
9937	4573	34	chafing	chafe	VBG
9937	4573	35	dish	dish	NN
9937	4573	36	and	and	CC
9937	4573	37	served	serve	VBD
9937	4573	38	at	at	IN
9937	4573	39	small	small	JJ
9937	4573	40	social	social	JJ
9937	4573	41	gatherings	gathering	NNS
9937	4573	42	.	.	.
9937	4574	1	However	however	RB
9937	4574	2	,	,	,
9937	4574	3	it	-PRON-	PRP
9937	4574	4	can	can	MD
9937	4574	5	be	be	VB
9937	4574	6	made	make	VBN
9937	4574	7	just	just	RB
9937	4574	8	as	as	RB
9937	4574	9	satisfactorily	satisfactorily	RB
9937	4574	10	on	on	IN
9937	4574	11	the	the	DT
9937	4574	12	kitchen	kitchen	NN
9937	4574	13	stove	stove	NN
9937	4574	14	and	and	CC
9937	4574	15	is	be	VBZ
9937	4574	16	a	a	DT
9937	4574	17	dish	dish	NN
9937	4574	18	suitable	suitable	JJ
9937	4574	19	for	for	IN
9937	4574	20	a	a	DT
9937	4574	21	home	home	NN
9937	4574	22	luncheon	luncheon	NN
9937	4574	23	or	or	CC
9937	4574	24	small	small	JJ
9937	4574	25	dinner	dinner	NN
9937	4574	26	.	.	.
9937	4575	1	LOBSTER	LOBSTER	NNP
9937	4575	2	À	À	NNP
9937	4575	3	LA	LA	NNP
9937	4575	4	NEWBURG	NEWBURG	NNP
9937	4575	5	(	(	-LRB-
9937	4575	6	Sufficient	sufficient	JJ
9937	4575	7	to	to	TO
9937	4575	8	Serve	serve	VB
9937	4575	9	Six	six	CD
9937	4575	10	)	)	-RRB-
9937	4575	11	2	2	CD
9937	4575	12	Tb	Tb	NNP
9937	4575	13	.	.	.
9937	4576	1	butter	butter	NN
9937	4576	2	1	1	CD
9937	4576	3	Tb	Tb	NNP
9937	4576	4	.	.	.
9937	4577	1	flour	flour	NN
9937	4577	2	2	2	CD
9937	4577	3	c.	c.	NN
9937	4577	4	lobster	lobster	NN
9937	4577	5	1/2	1/2	CD
9937	4577	6	tsp	tsp	NN
9937	4577	7	.	.	.
9937	4578	1	salt	salt	VB
9937	4578	2	Few	few	JJ
9937	4578	3	grains	grain	NNS
9937	4578	4	of	of	IN
9937	4578	5	Cayenne	Cayenne	NNP
9937	4578	6	pepper	pepper	NN
9937	4578	7	1/2	1/2	CD
9937	4578	8	c.	c.	NN
9937	4578	9	milk	milk	NN
9937	4578	10	1/2	1/2	CD
9937	4578	11	c.	c.	NN
9937	4578	12	thin	thin	JJ
9937	4578	13	cream	cream	NN
9937	4578	14	1	1	CD
9937	4578	15	tsp	tsp	NN
9937	4578	16	.	.	.
9937	4579	1	vinegar	vinegar	NNP
9937	4579	2	1	1	CD
9937	4579	3	Tb	Tb	NNP
9937	4579	4	.	.	.
9937	4580	1	lemon	lemon	NNP
9937	4580	2	juice	juice	NNP
9937	4580	3	2	2	CD
9937	4580	4	egg	egg	NN
9937	4580	5	yolks	yolk	NNS
9937	4580	6	Melt	melt	VB
9937	4580	7	the	the	DT
9937	4580	8	butter	butter	NN
9937	4580	9	in	in	IN
9937	4580	10	a	a	DT
9937	4580	11	saucepan	saucepan	NN
9937	4580	12	,	,	,
9937	4580	13	add	add	VB
9937	4580	14	the	the	DT
9937	4580	15	flour	flour	NN
9937	4580	16	,	,	,
9937	4580	17	and	and	CC
9937	4580	18	into	into	IN
9937	4580	19	this	this	DT
9937	4580	20	pour	pour	NN
9937	4580	21	the	the	DT
9937	4580	22	lobster	lobster	NN
9937	4580	23	meat	meat	NN
9937	4580	24	cut	cut	VBD
9937	4580	25	into	into	IN
9937	4580	26	rather	rather	RB
9937	4580	27	large	large	JJ
9937	4580	28	pieces	piece	NNS
9937	4580	29	.	.	.
9937	4581	1	Add	add	VB
9937	4581	2	the	the	DT
9937	4581	3	salt	salt	NN
9937	4581	4	,	,	,
9937	4581	5	pepper	pepper	NN
9937	4581	6	,	,	,
9937	4581	7	milk	milk	NN
9937	4581	8	,	,	,
9937	4581	9	and	and	CC
9937	4581	10	cream	cream	NN
9937	4581	11	;	;	:
9937	4581	12	cook	cook	VB
9937	4581	13	together	together	RB
9937	4581	14	until	until	IN
9937	4581	15	thick	thick	JJ
9937	4581	16	,	,	,
9937	4581	17	and	and	CC
9937	4581	18	then	then	RB
9937	4581	19	pour	pour	VBP
9937	4581	20	in	in	IN
9937	4581	21	the	the	DT
9937	4581	22	vinegar	vinegar	NN
9937	4581	23	and	and	CC
9937	4581	24	lemon	lemon	NN
9937	4581	25	juice	juice	NN
9937	4581	26	.	.	.
9937	4582	1	Beat	beat	VB
9937	4582	2	the	the	DT
9937	4582	3	egg	egg	NN
9937	4582	4	yolks	yolk	NNS
9937	4582	5	and	and	CC
9937	4582	6	stir	stir	VB
9937	4582	7	them	-PRON-	PRP
9937	4582	8	into	into	IN
9937	4582	9	the	the	DT
9937	4582	10	cooked	cooked	JJ
9937	4582	11	mixture	mixture	NN
9937	4582	12	,	,	,
9937	4582	13	using	use	VBG
9937	4582	14	care	care	NN
9937	4582	15	to	to	TO
9937	4582	16	prevent	prevent	VB
9937	4582	17	them	-PRON-	PRP
9937	4582	18	from	from	IN
9937	4582	19	curdling	curdle	VBG
9937	4582	20	.	.	.
9937	4583	1	When	when	WRB
9937	4583	2	the	the	DT
9937	4583	3	mixture	mixture	NN
9937	4583	4	has	have	VBZ
9937	4583	5	thickened	thicken	VBN
9937	4583	6	,	,	,
9937	4583	7	remove	remove	VB
9937	4583	8	from	from	IN
9937	4583	9	the	the	DT
9937	4583	10	stove	stove	NN
9937	4583	11	and	and	CC
9937	4583	12	serve	serve	VB
9937	4583	13	over	over	IN
9937	4583	14	toast	toast	NN
9937	4583	15	.	.	.
9937	4584	1	118	118	CD
9937	4584	2	.	.	.
9937	4585	1	LOBSTER	LOBSTER	NNP
9937	4585	2	CROQUETTES.--Probably	croquettes.--probably	RB
9937	4585	3	the	the	DT
9937	4585	4	most	most	RBS
9937	4585	5	attractive	attractive	JJ
9937	4585	6	dish	dish	NN
9937	4585	7	that	that	WDT
9937	4585	8	can	can	MD
9937	4585	9	be	be	VB
9937	4585	10	made	make	VBN
9937	4585	11	out	out	IN
9937	4585	12	of	of	IN
9937	4585	13	lobster	lobster	NN
9937	4585	14	is	be	VBZ
9937	4585	15	the	the	DT
9937	4585	16	one	one	CD
9937	4585	17	explained	explain	VBN
9937	4585	18	in	in	IN
9937	4585	19	the	the	DT
9937	4585	20	accompanying	accompanying	JJ
9937	4585	21	recipe	recipe	NN
9937	4585	22	.	.	.
9937	4586	1	As	as	IN
9937	4586	2	this	this	DT
9937	4586	3	is	be	VBZ
9937	4586	4	artistically	artistically	RB
9937	4586	5	garnished	garnish	VBN
9937	4586	6	,	,	,
9937	4586	7	and	and	CC
9937	4586	8	at	at	IN
9937	4586	9	the	the	DT
9937	4586	10	same	same	JJ
9937	4586	11	time	time	NN
9937	4586	12	extremely	extremely	RB
9937	4586	13	appetizing	appetizing	JJ
9937	4586	14	,	,	,
9937	4586	15	it	-PRON-	PRP
9937	4586	16	is	be	VBZ
9937	4586	17	suitable	suitable	JJ
9937	4586	18	for	for	IN
9937	4586	19	a	a	DT
9937	4586	20	meal	meal	NN
9937	4586	21	that	that	WDT
9937	4586	22	is	be	VBZ
9937	4586	23	intended	intend	VBN
9937	4586	24	to	to	TO
9937	4586	25	be	be	VB
9937	4586	26	very	very	RB
9937	4586	27	nice	nice	JJ
9937	4586	28	,	,	,
9937	4586	29	such	such	JJ
9937	4586	30	as	as	IN
9937	4586	31	a	a	DT
9937	4586	32	dainty	dainty	NN
9937	4586	33	luncheon	luncheon	NN
9937	4586	34	.	.	.
9937	4587	1	If	if	IN
9937	4587	2	the	the	DT
9937	4587	3	elaborate	elaborate	JJ
9937	4587	4	garnishing	garnishing	NN
9937	4587	5	here	here	RB
9937	4587	6	suggested	suggest	VBN
9937	4587	7	is	be	VBZ
9937	4587	8	not	not	RB
9937	4587	9	desired	desire	VBN
9937	4587	10	,	,	,
9937	4587	11	the	the	DT
9937	4587	12	croquettes	croquette	NNS
9937	4587	13	may	may	MD
9937	4587	14	be	be	VB
9937	4587	15	served	serve	VBN
9937	4587	16	with	with	IN
9937	4587	17	merely	merely	RB
9937	4587	18	a	a	DT
9937	4587	19	suitable	suitable	JJ
9937	4587	20	sauce	sauce	NN
9937	4587	21	.	.	.
9937	4588	1	LOBSTER	lobster	NN
9937	4588	2	CROQUETTES	croquette	NNS
9937	4588	3	(	(	-LRB-
9937	4588	4	Sufficient	sufficient	JJ
9937	4588	5	to	to	TO
9937	4588	6	Serve	serve	VB
9937	4588	7	Six	six	CD
9937	4588	8	)	)	-RRB-
9937	4588	9	1	1	CD
9937	4588	10	c.	c.	NN
9937	4588	11	thick	thick	JJ
9937	4588	12	white	white	JJ
9937	4588	13	sauce	sauce	NN
9937	4588	14	2	2	CD
9937	4588	15	eggs	egg	NNS
9937	4588	16	2	2	CD
9937	4588	17	c.	c.	NN
9937	4588	18	diced	dice	VBN
9937	4588	19	lobster	lobster	NN
9937	4588	20	meat	meat	NN
9937	4588	21	1/2	1/2	CD
9937	4588	22	tsp	tsp	NN
9937	4588	23	.	.	.
9937	4589	1	salt	salt	NN
9937	4589	2	1/8	1/8	CD
9937	4589	3	tsp	tsp	NN
9937	4589	4	.	.	.
9937	4590	1	pepper	pepper	JJ
9937	4590	2	Fine	fine	JJ
9937	4590	3	bread	bread	NN
9937	4590	4	crumbs	crumb	VBZ
9937	4590	5	Prepare	prepare	VB
9937	4590	6	the	the	DT
9937	4590	7	white	white	JJ
9937	4590	8	sauce	sauce	NN
9937	4590	9	and	and	CC
9937	4590	10	allow	allow	VB
9937	4590	11	it	-PRON-	PRP
9937	4590	12	to	to	TO
9937	4590	13	cool	cool	VB
9937	4590	14	.	.	.
9937	4591	1	Add	add	VB
9937	4591	2	one	one	CD
9937	4591	3	beaten	beat	VBN
9937	4591	4	egg	egg	NN
9937	4591	5	and	and	CC
9937	4591	6	the	the	DT
9937	4591	7	lobster	lobster	NN
9937	4591	8	meat	meat	NN
9937	4591	9	.	.	.
9937	4592	1	Season	season	NN
9937	4592	2	with	with	IN
9937	4592	3	the	the	DT
9937	4592	4	salt	salt	NN
9937	4592	5	and	and	CC
9937	4592	6	pepper	pepper	NN
9937	4592	7	.	.	.
9937	4593	1	Shape	shape	VB
9937	4593	2	into	into	IN
9937	4593	3	croquettes	croquette	NNS
9937	4593	4	,	,	,
9937	4593	5	roll	roll	VB
9937	4593	6	in	in	IN
9937	4593	7	beaten	beat	VBN
9937	4593	8	egg	egg	NN
9937	4593	9	,	,	,
9937	4593	10	then	then	RB
9937	4593	11	in	in	IN
9937	4593	12	crumbs	crumb	NNS
9937	4593	13	,	,	,
9937	4593	14	and	and	CC
9937	4593	15	fry	fry	VB
9937	4593	16	in	in	IN
9937	4593	17	deep	deep	JJ
9937	4593	18	fat	fat	NN
9937	4593	19	until	until	IN
9937	4593	20	an	an	DT
9937	4593	21	even	even	RB
9937	4593	22	brown	brown	JJ
9937	4593	23	.	.	.
9937	4594	1	Drain	drain	NN
9937	4594	2	,	,	,
9937	4594	3	stick	stick	VB
9937	4594	4	a	a	DT
9937	4594	5	lobster	lobster	NN
9937	4594	6	claw	claw	NN
9937	4594	7	into	into	IN
9937	4594	8	the	the	DT
9937	4594	9	end	end	NN
9937	4594	10	of	of	IN
9937	4594	11	each	each	DT
9937	4594	12	,	,	,
9937	4594	13	and	and	CC
9937	4594	14	arrange	arrange	VB
9937	4594	15	on	on	IN
9937	4594	16	a	a	DT
9937	4594	17	platter	platter	NN
9937	4594	18	with	with	IN
9937	4594	19	the	the	DT
9937	4594	20	claws	claws	NN
9937	4594	21	around	around	IN
9937	4594	22	the	the	DT
9937	4594	23	outside	outside	NN
9937	4594	24	.	.	.
9937	4595	1	Pour	pour	VB
9937	4595	2	a	a	DT
9937	4595	3	medium	medium	JJ
9937	4595	4	white	white	JJ
9937	4595	5	sauce	sauce	NN
9937	4595	6	over	over	IN
9937	4595	7	the	the	DT
9937	4595	8	opposite	opposite	JJ
9937	4595	9	ends	end	NNS
9937	4595	10	and	and	CC
9937	4595	11	the	the	DT
9937	4595	12	centers	center	NNS
9937	4595	13	of	of	IN
9937	4595	14	the	the	DT
9937	4595	15	croquettes	croquette	NNS
9937	4595	16	and	and	CC
9937	4595	17	over	over	IN
9937	4595	18	this	this	DT
9937	4595	19	sprinkle	sprinkle	VB
9937	4595	20	the	the	DT
9937	4595	21	lobster	lobster	NN
9937	4595	22	coral	coral	NN
9937	4595	23	and	and	CC
9937	4595	24	hard	hard	RB
9937	4595	25	-	-	HYPH
9937	4595	26	cooked	cook	VBN
9937	4595	27	egg	egg	NN
9937	4595	28	yolks	yolk	NNS
9937	4595	29	,	,	,
9937	4595	30	which	which	WDT
9937	4595	31	have	have	VBP
9937	4595	32	been	be	VBN
9937	4595	33	forced	force	VBN
9937	4595	34	through	through	IN
9937	4595	35	a	a	DT
9937	4595	36	sieve	sieve	NN
9937	4595	37	.	.	.
9937	4596	1	In	in	IN
9937	4596	2	the	the	DT
9937	4596	3	center	center	NN
9937	4596	4	of	of	IN
9937	4596	5	the	the	DT
9937	4596	6	platter	platter	NN
9937	4596	7	,	,	,
9937	4596	8	arrange	arrange	VB
9937	4596	9	a	a	DT
9937	4596	10	small	small	JJ
9937	4596	11	mound	mound	NN
9937	4596	12	of	of	IN
9937	4596	13	parsley	parsley	NN
9937	4596	14	and	and	CC
9937	4596	15	one	one	CD
9937	4596	16	of	of	IN
9937	4596	17	the	the	DT
9937	4596	18	large	large	JJ
9937	4596	19	claws	claws	NN
9937	4596	20	of	of	IN
9937	4596	21	the	the	DT
9937	4596	22	lobster	lobster	NN
9937	4596	23	.	.	.
9937	4597	1	CRABS	crabs	NN
9937	4597	2	AND	and	CC
9937	4597	3	THEIR	their	NN
9937	4597	4	PREPARATION	preparation	NN
9937	4597	5	119	119	CD
9937	4597	6	.	.	.
9937	4598	1	NATURE	NATURE	NNS
9937	4598	2	OF	of	IN
9937	4598	3	CRABS.--Numerous	crabs.--numerous	JJ
9937	4598	4	varieties	variety	NNS
9937	4598	5	of	of	IN
9937	4598	6	crabs	crab	NNS
9937	4598	7	are	be	VBP
9937	4598	8	obtained	obtain	VBN
9937	4598	9	along	along	IN
9937	4598	10	the	the	DT
9937	4598	11	seashores	seashore	NNS
9937	4598	12	of	of	IN
9937	4598	13	the	the	DT
9937	4598	14	United	United	NNP
9937	4598	15	States	States	NNP
9937	4598	16	,	,	,
9937	4598	17	and	and	CC
9937	4598	18	most	most	JJS
9937	4598	19	of	of	IN
9937	4598	20	them	-PRON-	PRP
9937	4598	21	measure	measure	VBP
9937	4598	22	not	not	RB
9937	4598	23	more	more	JJR
9937	4598	24	than	than	IN
9937	4598	25	5	5	CD
9937	4598	26	or	or	CC
9937	4598	27	6	6	CD
9937	4598	28	inches	inch	NNS
9937	4598	29	across	across	RB
9937	4598	30	.	.	.
9937	4599	1	Shell	Shell	NNP
9937	4599	2	fish	fish	NN
9937	4599	3	in	in	IN
9937	4599	4	this	this	DT
9937	4599	5	form	form	NN
9937	4599	6	are	be	VBP
9937	4599	7	used	use	VBN
9937	4599	8	for	for	IN
9937	4599	9	food	food	NN
9937	4599	10	both	both	CC
9937	4599	11	before	before	IN
9937	4599	12	the	the	DT
9937	4599	13	shells	shell	NNS
9937	4599	14	have	have	VBP
9937	4599	15	hardened	harden	VBN
9937	4599	16	,	,	,
9937	4599	17	when	when	WRB
9937	4599	18	they	-PRON-	PRP
9937	4599	19	are	be	VBP
9937	4599	20	known	know	VBN
9937	4599	21	as	as	IN
9937	4599	22	_	_	NNP
9937	4599	23	soft	soft	RB
9937	4599	24	-	-	HYPH
9937	4599	25	shelled	shell	VBN
9937	4599	26	crabs	crabs	NNP
9937	4599	27	_	_	NNP
9937	4599	28	,	,	,
9937	4599	29	and	and	CC
9937	4599	30	after	after	IN
9937	4599	31	the	the	DT
9937	4599	32	shells	shell	NNS
9937	4599	33	have	have	VBP
9937	4599	34	grown	grow	VBN
9937	4599	35	hard	hard	RB
9937	4599	36	,	,	,
9937	4599	37	when	when	WRB
9937	4599	38	they	-PRON-	PRP
9937	4599	39	are	be	VBP
9937	4599	40	called	call	VBN
9937	4599	41	_	_	NNP
9937	4599	42	hard	hard	RB
9937	4599	43	-	-	HYPH
9937	4599	44	shelled	shell	VBN
9937	4599	45	crabs	crabs	NNP
9937	4599	46	_	_	NNP
9937	4599	47	.	.	.
9937	4600	1	To	to	TO
9937	4600	2	be	be	VB
9937	4600	3	at	at	IN
9937	4600	4	their	-PRON-	PRP$
9937	4600	5	best	good	JJS
9937	4600	6	,	,	,
9937	4600	7	crabs	crab	NNS
9937	4600	8	should	should	MD
9937	4600	9	be	be	VB
9937	4600	10	as	as	RB
9937	4600	11	heavy	heavy	JJ
9937	4600	12	as	as	IN
9937	4600	13	lobsters	lobster	NNS
9937	4600	14	in	in	IN
9937	4600	15	proportion	proportion	NN
9937	4600	16	to	to	IN
9937	4600	17	their	-PRON-	PRP$
9937	4600	18	size	size	NN
9937	4600	19	.	.	.
9937	4601	1	Their	-PRON-	PRP$
9937	4601	2	flesh	flesh	NN
9937	4601	3	should	should	MD
9937	4601	4	be	be	VB
9937	4601	5	firm	firm	JJ
9937	4601	6	and	and	CC
9937	4601	7	stiff	stiff	JJ
9937	4601	8	and	and	CC
9937	4601	9	their	-PRON-	PRP$
9937	4601	10	eyes	eye	NNS
9937	4601	11	should	should	MD
9937	4601	12	be	be	VB
9937	4601	13	bright	bright	JJ
9937	4601	14	.	.	.
9937	4602	1	The	the	DT
9937	4602	2	male	male	JJ
9937	4602	3	crab	crab	NN
9937	4602	4	has	have	VBZ
9937	4602	5	a	a	DT
9937	4602	6	smaller	small	JJR
9937	4602	7	body	body	NN
9937	4602	8	and	and	CC
9937	4602	9	longer	long	JJR
9937	4602	10	claws	claw	NNS
9937	4602	11	than	than	IN
9937	4602	12	the	the	DT
9937	4602	13	female	female	NN
9937	4602	14	.	.	.
9937	4603	1	In	in	IN
9937	4603	2	food	food	NN
9937	4603	3	value	value	NN
9937	4603	4	,	,	,
9937	4603	5	crabs	crab	NNS
9937	4603	6	are	be	VBP
9937	4603	7	quite	quite	RB
9937	4603	8	similar	similar	JJ
9937	4603	9	to	to	IN
9937	4603	10	lobsters	lobster	NNS
9937	4603	11	.	.	.
9937	4604	1	Tiny	tiny	JJ
9937	4604	2	_	_	NNP
9937	4604	3	oyster	oyster	NN
9937	4604	4	crabs	crabs	NNP
9937	4604	5	_	_	NNP
9937	4604	6	are	be	VBP
9937	4604	7	found	find	VBN
9937	4604	8	in	in	IN
9937	4604	9	the	the	DT
9937	4604	10	shells	shell	NNS
9937	4604	11	of	of	IN
9937	4604	12	crabs	crab	NNS
9937	4604	13	as	as	RB
9937	4604	14	well	well	RB
9937	4604	15	as	as	IN
9937	4604	16	in	in	IN
9937	4604	17	oysters	oyster	NNS
9937	4604	18	.	.	.
9937	4605	1	These	these	DT
9937	4605	2	are	be	VBP
9937	4605	3	considered	consider	VBN
9937	4605	4	a	a	DT
9937	4605	5	great	great	JJ
9937	4605	6	delicacy	delicacy	NN
9937	4605	7	and	and	CC
9937	4605	8	are	be	VBP
9937	4605	9	used	use	VBN
9937	4605	10	chiefly	chiefly	RB
9937	4605	11	for	for	IN
9937	4605	12	garnishing	garnishing	NN
9937	4605	13	,	,	,
9937	4605	14	because	because	IN
9937	4605	15	they	-PRON-	PRP
9937	4605	16	are	be	VBP
9937	4605	17	very	very	RB
9937	4605	18	small	small	JJ
9937	4605	19	and	and	CC
9937	4605	20	,	,	,
9937	4605	21	as	as	IN
9937	4605	22	a	a	DT
9937	4605	23	rule	rule	NN
9937	4605	24	,	,	,
9937	4605	25	are	be	VBP
9937	4605	26	not	not	RB
9937	4605	27	found	find	VBN
9937	4605	28	in	in	IN
9937	4605	29	large	large	JJ
9937	4605	30	numbers	number	NNS
9937	4605	31	.	.	.
9937	4606	1	120	120	CD
9937	4606	2	.	.	.
9937	4607	1	PRELIMINARY	PRELIMINARY	NNP
9937	4607	2	PREPARATION.--Before	PREPARATION.--Before	NNP
9937	4607	3	either	either	CC
9937	4607	4	soft	soft	RB
9937	4607	5	-	-	HYPH
9937	4607	6	shelled	shelled	JJ
9937	4607	7	or	or	CC
9937	4607	8	hard	hard	RB
9937	4607	9	-	-	HYPH
9937	4607	10	shelled	shell	VBN
9937	4607	11	crabs	crab	NNS
9937	4607	12	can	can	MD
9937	4607	13	be	be	VB
9937	4607	14	used	use	VBN
9937	4607	15	as	as	IN
9937	4607	16	food	food	NN
9937	4607	17	,	,	,
9937	4607	18	a	a	DT
9937	4607	19	certain	certain	JJ
9937	4607	20	amount	amount	NN
9937	4607	21	of	of	IN
9937	4607	22	preparation	preparation	NN
9937	4607	23	is	be	VBZ
9937	4607	24	necessary	necessary	JJ
9937	4607	25	.	.	.
9937	4608	1	In	in	IN
9937	4608	2	the	the	DT
9937	4608	3	case	case	NN
9937	4608	4	of	of	IN
9937	4608	5	hard	hard	RB
9937	4608	6	-	-	HYPH
9937	4608	7	shelled	shell	VBN
9937	4608	8	crabs	crab	NNS
9937	4608	9	,	,	,
9937	4608	10	plunge	plunge	VB
9937	4608	11	them	-PRON-	PRP
9937	4608	12	alive	alive	JJ
9937	4608	13	into	into	IN
9937	4608	14	hot	hot	JJ
9937	4608	15	water	water	NN
9937	4608	16	,	,	,
9937	4608	17	allow	allow	VB
9937	4608	18	them	-PRON-	PRP
9937	4608	19	to	to	TO
9937	4608	20	come	come	VB
9937	4608	21	to	to	IN
9937	4608	22	the	the	DT
9937	4608	23	boiling	boiling	NN
9937	4608	24	point	point	NN
9937	4608	25	,	,	,
9937	4608	26	and	and	CC
9937	4608	27	cook	cook	VB
9937	4608	28	slowly	slowly	RB
9937	4608	29	for	for	IN
9937	4608	30	1/2	1/2	CD
9937	4608	31	hour	hour	NN
9937	4608	32	.	.	.
9937	4609	1	It	-PRON-	PRP
9937	4609	2	is	be	VBZ
9937	4609	3	a	a	DT
9937	4609	4	good	good	JJ
9937	4609	5	plan	plan	NN
9937	4609	6	to	to	TO
9937	4609	7	add	add	VB
9937	4609	8	1	1	CD
9937	4609	9	tablespoonful	tablespoonful	NN
9937	4609	10	of	of	IN
9937	4609	11	salt	salt	NN
9937	4609	12	for	for	IN
9937	4609	13	each	each	DT
9937	4609	14	crab	crab	NN
9937	4609	15	that	that	WDT
9937	4609	16	is	be	VBZ
9937	4609	17	being	be	VBG
9937	4609	18	boiled	boil	VBN
9937	4609	19	.	.	.
9937	4610	1	While	while	IN
9937	4610	2	the	the	DT
9937	4610	3	crabs	crab	NNS
9937	4610	4	are	be	VBP
9937	4610	5	cooking	cook	VBG
9937	4610	6	,	,	,
9937	4610	7	remove	remove	VB
9937	4610	8	the	the	DT
9937	4610	9	scum	scum	NN
9937	4610	10	that	that	WDT
9937	4610	11	rises	rise	VBZ
9937	4610	12	to	to	IN
9937	4610	13	the	the	DT
9937	4610	14	top	top	NN
9937	4610	15	.	.	.
9937	4611	1	When	when	WRB
9937	4611	2	they	-PRON-	PRP
9937	4611	3	are	be	VBP
9937	4611	4	sufficiently	sufficiently	RB
9937	4611	5	cooked	cook	VBN
9937	4611	6	,	,	,
9937	4611	7	open	open	VB
9937	4611	8	the	the	DT
9937	4611	9	shells	shell	NNS
9937	4611	10	and	and	CC
9937	4611	11	take	take	VB
9937	4611	12	out	out	RP
9937	4611	13	the	the	DT
9937	4611	14	meat	meat	NN
9937	4611	15	,	,	,
9937	4611	16	being	be	VBG
9937	4611	17	careful	careful	JJ
9937	4611	18	to	to	TO
9937	4611	19	remove	remove	VB
9937	4611	20	all	all	PDT
9937	4611	21	the	the	DT
9937	4611	22	meat	meat	NN
9937	4611	23	from	from	IN
9937	4611	24	the	the	DT
9937	4611	25	claws	claws	NN
9937	4611	26	.	.	.
9937	4612	1	Soft	soft	RB
9937	4612	2	-	-	HYPH
9937	4612	3	shelled	shell	VBN
9937	4612	4	crabs	crab	NNS
9937	4612	5	require	require	VBP
9937	4612	6	a	a	DT
9937	4612	7	somewhat	somewhat	RB
9937	4612	8	different	different	JJ
9937	4612	9	kind	kind	NN
9937	4612	10	of	of	IN
9937	4612	11	preparation	preparation	NN
9937	4612	12	.	.	.
9937	4613	1	With	with	IN
9937	4613	2	this	this	DT
9937	4613	3	variety	variety	NN
9937	4613	4	,	,	,
9937	4613	5	lift	lift	VB
9937	4613	6	up	up	RP
9937	4613	7	the	the	DT
9937	4613	8	points	point	NNS
9937	4613	9	on	on	IN
9937	4613	10	each	each	DT
9937	4613	11	side	side	NN
9937	4613	12	of	of	IN
9937	4613	13	the	the	DT
9937	4613	14	back	back	NN
9937	4613	15	shell	shell	NN
9937	4613	16	and	and	CC
9937	4613	17	remove	remove	VB
9937	4613	18	the	the	DT
9937	4613	19	spongy	spongy	JJ
9937	4613	20	substance	substance	NN
9937	4613	21	that	that	WDT
9937	4613	22	is	be	VBZ
9937	4613	23	found	find	VBN
9937	4613	24	under	under	IN
9937	4613	25	them	-PRON-	PRP
9937	4613	26	.	.	.
9937	4614	1	In	in	IN
9937	4614	2	addition	addition	NN
9937	4614	3	,	,	,
9937	4614	4	take	take	VB
9937	4614	5	off	off	RP
9937	4614	6	the	the	DT
9937	4614	7	apron	apron	NN
9937	4614	8	,	,	,
9937	4614	9	which	which	WDT
9937	4614	10	is	be	VBZ
9937	4614	11	the	the	DT
9937	4614	12	small	small	JJ
9937	4614	13	piece	piece	NN
9937	4614	14	that	that	WDT
9937	4614	15	occurs	occur	VBZ
9937	4614	16	at	at	IN
9937	4614	17	the	the	DT
9937	4614	18	lower	low	JJR
9937	4614	19	part	part	NN
9937	4614	20	of	of	IN
9937	4614	21	the	the	DT
9937	4614	22	shell	shell	NN
9937	4614	23	and	and	CC
9937	4614	24	that	that	IN
9937	4614	25	terminates	terminate	NNS
9937	4614	26	in	in	IN
9937	4614	27	points	point	NNS
9937	4614	28	.	.	.
9937	4615	1	The	the	DT
9937	4615	2	crabs	crab	NNS
9937	4615	3	are	be	VBP
9937	4615	4	then	then	RB
9937	4615	5	ready	ready	JJ
9937	4615	6	for	for	IN
9937	4615	7	frying	fry	VBG
9937	4615	8	,	,	,
9937	4615	9	which	which	WDT
9937	4615	10	is	be	VBZ
9937	4615	11	the	the	DT
9937	4615	12	method	method	NN
9937	4615	13	of	of	IN
9937	4615	14	cooking	cooking	NN
9937	4615	15	that	that	WDT
9937	4615	16	is	be	VBZ
9937	4615	17	usually	usually	RB
9937	4615	18	applied	apply	VBN
9937	4615	19	to	to	IN
9937	4615	20	this	this	DT
9937	4615	21	variety	variety	NN
9937	4615	22	.	.	.
9937	4616	1	121	121	CD
9937	4616	2	.	.	.
9937	4617	1	CRAB	CRAB	NNP
9937	4617	2	-	-	HYPH
9937	4617	3	FLAKE	FLAKE	NNP
9937	4617	4	COCKTAIL.--Crab	COCKTAIL.--Crab	NNP
9937	4617	5	meat	meat	NN
9937	4617	6	is	be	VBZ
9937	4617	7	used	use	VBN
9937	4617	8	for	for	IN
9937	4617	9	cocktails	cocktail	NNS
9937	4617	10	in	in	IN
9937	4617	11	the	the	DT
9937	4617	12	same	same	JJ
9937	4617	13	way	way	NN
9937	4617	14	as	as	IN
9937	4617	15	oysters	oyster	NNS
9937	4617	16	,	,	,
9937	4617	17	clams	clam	NNS
9937	4617	18	,	,	,
9937	4617	19	and	and	CC
9937	4617	20	lobster	lobster	NN
9937	4617	21	.	.	.
9937	4618	1	In	in	IN
9937	4618	2	fact	fact	NN
9937	4618	3	,	,	,
9937	4618	4	no	no	DT
9937	4618	5	better	well	JJR
9937	4618	6	appetizer	appetizer	NN
9937	4618	7	to	to	TO
9937	4618	8	serve	serve	VB
9937	4618	9	at	at	IN
9937	4618	10	the	the	DT
9937	4618	11	beginning	beginning	NN
9937	4618	12	of	of	IN
9937	4618	13	a	a	DT
9937	4618	14	meal	meal	NN
9937	4618	15	can	can	MD
9937	4618	16	be	be	VB
9937	4618	17	found	find	VBN
9937	4618	18	.	.	.
9937	4619	1	To	to	TO
9937	4619	2	make	make	VB
9937	4619	3	crab	crab	NN
9937	4619	4	-	-	HYPH
9937	4619	5	flake	flake	NN
9937	4619	6	cocktail	cocktail	NN
9937	4619	7	,	,	,
9937	4619	8	remove	remove	VB
9937	4619	9	the	the	DT
9937	4619	10	meat	meat	NN
9937	4619	11	from	from	IN
9937	4619	12	the	the	DT
9937	4619	13	shells	shell	NNS
9937	4619	14	of	of	IN
9937	4619	15	cooked	cook	VBN
9937	4619	16	hard	hard	RB
9937	4619	17	-	-	HYPH
9937	4619	18	shelled	shell	VBN
9937	4619	19	crabs	crab	NNS
9937	4619	20	in	in	IN
9937	4619	21	the	the	DT
9937	4619	22	way	way	NN
9937	4619	23	just	just	RB
9937	4619	24	explained	explain	VBD
9937	4619	25	,	,	,
9937	4619	26	and	and	CC
9937	4619	27	chill	chill	VB
9937	4619	28	it	-PRON-	PRP
9937	4619	29	.	.	.
9937	4620	1	Then	then	RB
9937	4620	2	place	place	VB
9937	4620	3	it	-PRON-	PRP
9937	4620	4	in	in	IN
9937	4620	5	stemmed	stemmed	JJ
9937	4620	6	glasses	glass	NNS
9937	4620	7	and	and	CC
9937	4620	8	serve	serve	VB
9937	4620	9	with	with	IN
9937	4620	10	cocktail	cocktail	NN
9937	4620	11	sauce	sauce	NN
9937	4620	12	.	.	.
9937	4621	1	122	122	CD
9937	4621	2	.	.	.
9937	4622	1	DEVILED	DEVILED	NNP
9937	4622	2	CRABS.--Variety	CRABS.--Variety	NNP
9937	4622	3	in	in	IN
9937	4622	4	the	the	DT
9937	4622	5	cooking	cooking	NN
9937	4622	6	of	of	IN
9937	4622	7	hard	hard	RB
9937	4622	8	-	-	HYPH
9937	4622	9	shelled	shell	VBN
9937	4622	10	crabs	crab	NNS
9937	4622	11	can	can	MD
9937	4622	12	be	be	VB
9937	4622	13	secured	secure	VBN
9937	4622	14	by	by	IN
9937	4622	15	deviling	devil	VBG
9937	4622	16	them	-PRON-	PRP
9937	4622	17	according	accord	VBG
9937	4622	18	to	to	IN
9937	4622	19	the	the	DT
9937	4622	20	accompanying	accompany	VBG
9937	4622	21	directions	direction	NNS
9937	4622	22	.	.	.
9937	4623	1	As	as	IN
9937	4623	2	will	will	MD
9937	4623	3	be	be	VB
9937	4623	4	observed	observe	VBN
9937	4623	5	,	,	,
9937	4623	6	this	this	DT
9937	4623	7	is	be	VBZ
9937	4623	8	done	do	VBN
9937	4623	9	in	in	IN
9937	4623	10	practically	practically	RB
9937	4623	11	the	the	DT
9937	4623	12	same	same	JJ
9937	4623	13	way	way	NN
9937	4623	14	that	that	WDT
9937	4623	15	lobster	lobster	NN
9937	4623	16	is	be	VBZ
9937	4623	17	deviled	devil	VBN
9937	4623	18	.	.	.
9937	4624	1	DEVILED	DEVILED	NNP
9937	4624	2	CRABS	CRABS	NNP
9937	4624	3	(	(	-LRB-
9937	4624	4	Sufficient	sufficient	JJ
9937	4624	5	to	to	TO
9937	4624	6	Serve	serve	VB
9937	4624	7	Four	four	CD
9937	4624	8	)	)	-RRB-
9937	4624	9	2	2	CD
9937	4624	10	Tb	tb	NN
9937	4624	11	.	.	.
9937	4625	1	butter	butter	NN
9937	4625	2	4	4	CD
9937	4625	3	crabs	crabs	NNP
9937	4625	4	1	1	CD
9937	4625	5	c.	c.	NN
9937	4625	6	cream	cream	NN
9937	4625	7	sauce	sauce	NN
9937	4625	8	1	1	CD
9937	4625	9	Tb	Tb	NNP
9937	4625	10	.	.	.
9937	4626	1	onion	onion	NN
9937	4626	2	juice	juice	NNP
9937	4626	3	1/2	1/2	CD
9937	4626	4	tsp	tsp	NN
9937	4626	5	.	.	.
9937	4627	1	salt	salt	NN
9937	4627	2	Dash	Dash	NNP
9937	4627	3	Cayenne	Cayenne	NNP
9937	4627	4	pepper	pepper	NN
9937	4627	5	1/8	1/8	CD
9937	4627	6	tsp	tsp	NN
9937	4627	7	.	.	.
9937	4628	1	pepper	pepper	NN
9937	4628	2	1	1	CD
9937	4628	3	egg	egg	NN
9937	4628	4	Cracker	Cracker	NNP
9937	4628	5	crumbs	crumb	VBZ
9937	4628	6	Put	put	VB
9937	4628	7	the	the	DT
9937	4628	8	butter	butter	NN
9937	4628	9	in	in	IN
9937	4628	10	a	a	DT
9937	4628	11	frying	fry	VBG
9937	4628	12	pan	pan	NN
9937	4628	13	,	,	,
9937	4628	14	add	add	VB
9937	4628	15	the	the	DT
9937	4628	16	meat	meat	NN
9937	4628	17	from	from	IN
9937	4628	18	the	the	DT
9937	4628	19	four	four	CD
9937	4628	20	crabs	crab	NNS
9937	4628	21	,	,	,
9937	4628	22	and	and	CC
9937	4628	23	pour	pour	VB
9937	4628	24	into	into	IN
9937	4628	25	this	this	DT
9937	4628	26	the	the	DT
9937	4628	27	cream	cream	NN
9937	4628	28	sauce	sauce	NN
9937	4628	29	.	.	.
9937	4629	1	Season	season	NN
9937	4629	2	with	with	IN
9937	4629	3	the	the	DT
9937	4629	4	onion	onion	NN
9937	4629	5	juice	juice	NN
9937	4629	6	,	,	,
9937	4629	7	salt	salt	NN
9937	4629	8	,	,	,
9937	4629	9	Cayenne	Cayenne	NNP
9937	4629	10	pepper	pepper	NN
9937	4629	11	,	,	,
9937	4629	12	and	and	CC
9937	4629	13	pepper	pepper	NN
9937	4629	14	.	.	.
9937	4630	1	Add	add	VB
9937	4630	2	the	the	DT
9937	4630	3	well	well	RB
9937	4630	4	-	-	HYPH
9937	4630	5	beaten	beat	VBN
9937	4630	6	egg	egg	NN
9937	4630	7	and	and	CC
9937	4630	8	allow	allow	VB
9937	4630	9	the	the	DT
9937	4630	10	mixture	mixture	NN
9937	4630	11	to	to	TO
9937	4630	12	cook	cook	VB
9937	4630	13	until	until	IN
9937	4630	14	the	the	DT
9937	4630	15	egg	egg	NN
9937	4630	16	has	have	VBZ
9937	4630	17	thickened	thicken	VBN
9937	4630	18	,	,	,
9937	4630	19	being	be	VBG
9937	4630	20	careful	careful	JJ
9937	4630	21	not	not	RB
9937	4630	22	to	to	TO
9937	4630	23	let	let	VB
9937	4630	24	it	-PRON-	PRP
9937	4630	25	curd	curd	VB
9937	4630	26	.	.	.
9937	4631	1	Fill	fill	VB
9937	4631	2	the	the	DT
9937	4631	3	back	back	NN
9937	4631	4	shells	shell	NNS
9937	4631	5	of	of	IN
9937	4631	6	the	the	DT
9937	4631	7	crabs	crab	NNS
9937	4631	8	with	with	IN
9937	4631	9	this	this	DT
9937	4631	10	mixture	mixture	NN
9937	4631	11	,	,	,
9937	4631	12	sprinkle	sprinkle	VB
9937	4631	13	with	with	IN
9937	4631	14	cracker	cracker	NN
9937	4631	15	crumbs	crumb	NNS
9937	4631	16	,	,	,
9937	4631	17	place	place	NN
9937	4631	18	in	in	IN
9937	4631	19	a	a	DT
9937	4631	20	hot	hot	JJ
9937	4631	21	oven	oven	NN
9937	4631	22	,	,	,
9937	4631	23	and	and	CC
9937	4631	24	bake	bake	VB
9937	4631	25	until	until	IN
9937	4631	26	brown	brown	NNP
9937	4631	27	.	.	.
9937	4632	1	Serve	serve	VB
9937	4632	2	hot	hot	JJ
9937	4632	3	or	or	CC
9937	4632	4	cold	cold	JJ
9937	4632	5	.	.	.
9937	4633	1	123	123	CD
9937	4633	2	.	.	.
9937	4634	1	FRIED	FRIED	NNP
9937	4634	2	SOFT	SOFT	NNP
9937	4634	3	-	-	HYPH
9937	4634	4	SHELLED	shelled	JJ
9937	4634	5	CRABS.--After	crabs.--after	NN
9937	4634	6	soft	soft	JJ
9937	4634	7	-	-	HYPH
9937	4634	8	shelled	shell	VBN
9937	4634	9	crabs	crab	NNS
9937	4634	10	are	be	VBP
9937	4634	11	prepared	prepare	VBN
9937	4634	12	in	in	IN
9937	4634	13	the	the	DT
9937	4634	14	manner	manner	NN
9937	4634	15	explained	explain	VBN
9937	4634	16	in	in	IN
9937	4634	17	Art	art	NN
9937	4634	18	.	.	.
9937	4635	1	120	120	CD
9937	4635	2	,	,	,
9937	4635	3	they	-PRON-	PRP
9937	4635	4	are	be	VBP
9937	4635	5	usually	usually	RB
9937	4635	6	fried	fry	VBN
9937	4635	7	in	in	IN
9937	4635	8	deep	deep	JJ
9937	4635	9	fat	fat	NN
9937	4635	10	.	.	.
9937	4636	1	Egg	egg	NN
9937	4636	2	and	and	CC
9937	4636	3	cracker	cracker	NN
9937	4636	4	dust	dust	NN
9937	4636	5	or	or	CC
9937	4636	6	flour	flour	NN
9937	4636	7	are	be	VBP
9937	4636	8	used	use	VBN
9937	4636	9	to	to	TO
9937	4636	10	make	make	VB
9937	4636	11	a	a	DT
9937	4636	12	coating	coating	NN
9937	4636	13	for	for	IN
9937	4636	14	the	the	DT
9937	4636	15	crabs	crab	NNS
9937	4636	16	.	.	.
9937	4637	1	FRIED	FRIED	NNP
9937	4637	2	SOFT	soft	JJ
9937	4637	3	-	-	HYPH
9937	4637	4	SHELLED	shell	VBN
9937	4637	5	CRABS	crab	NNS
9937	4637	6	(	(	-LRB-
9937	4637	7	Sufficient	sufficient	JJ
9937	4637	8	to	to	TO
9937	4637	9	Serve	serve	VB
9937	4637	10	Four	four	CD
9937	4637	11	)	)	-RRB-
9937	4637	12	4	4	CD
9937	4637	13	soft	soft	RB
9937	4637	14	-	-	HYPH
9937	4637	15	shelled	shell	VBN
9937	4637	16	crabs	crabs	NNP
9937	4637	17	1	1	CD
9937	4637	18	egg	egg	NN
9937	4637	19	Cracker	Cracker	NNP
9937	4637	20	dust	dust	NN
9937	4637	21	or	or	CC
9937	4637	22	flour	flour	NN
9937	4637	23	Salt	salt	NN
9937	4637	24	and	and	CC
9937	4637	25	pepper	pepper	NN
9937	4637	26	Prepare	prepare	VBP
9937	4637	27	the	the	DT
9937	4637	28	crabs	crab	NNS
9937	4637	29	by	by	IN
9937	4637	30	removing	remove	VBG
9937	4637	31	the	the	DT
9937	4637	32	apron	apron	NN
9937	4637	33	and	and	CC
9937	4637	34	the	the	DT
9937	4637	35	spongy	spongy	NNP
9937	4637	36	substance	substance	NN
9937	4637	37	under	under	IN
9937	4637	38	the	the	DT
9937	4637	39	shell	shell	NN
9937	4637	40	of	of	IN
9937	4637	41	each	each	DT
9937	4637	42	crab	crab	NN
9937	4637	43	.	.	.
9937	4638	1	Beat	beat	VB
9937	4638	2	the	the	DT
9937	4638	3	egg	egg	NN
9937	4638	4	slightly	slightly	RB
9937	4638	5	.	.	.
9937	4639	1	Roll	roll	VB
9937	4639	2	the	the	DT
9937	4639	3	crabs	crab	NNS
9937	4639	4	first	first	RB
9937	4639	5	in	in	IN
9937	4639	6	the	the	DT
9937	4639	7	egg	egg	NN
9937	4639	8	and	and	CC
9937	4639	9	then	then	RB
9937	4639	10	in	in	IN
9937	4639	11	the	the	DT
9937	4639	12	cracker	cracker	NN
9937	4639	13	dust	dust	NN
9937	4639	14	or	or	CC
9937	4639	15	the	the	DT
9937	4639	16	flour	flour	NN
9937	4639	17	.	.	.
9937	4640	1	Fry	fry	NN
9937	4640	2	in	in	IN
9937	4640	3	hot	hot	JJ
9937	4640	4	,	,	,
9937	4640	5	deep	deep	JJ
9937	4640	6	fat	fat	NN
9937	4640	7	until	until	IN
9937	4640	8	a	a	DT
9937	4640	9	golden	golden	JJ
9937	4640	10	brown	brown	NN
9937	4640	11	.	.	.
9937	4641	1	Remove	remove	VB
9937	4641	2	from	from	IN
9937	4641	3	the	the	DT
9937	4641	4	fat	fat	NN
9937	4641	5	,	,	,
9937	4641	6	drain	drain	VBP
9937	4641	7	,	,	,
9937	4641	8	and	and	CC
9937	4641	9	sprinkle	sprinkle	VBP
9937	4641	10	well	well	RB
9937	4641	11	with	with	IN
9937	4641	12	salt	salt	NN
9937	4641	13	and	and	CC
9937	4641	14	pepper	pepper	NN
9937	4641	15	to	to	IN
9937	4641	16	season	season	NN
9937	4641	17	.	.	.
9937	4642	1	Serve	serve	VB
9937	4642	2	hot	hot	JJ
9937	4642	3	or	or	CC
9937	4642	4	cold	cold	JJ
9937	4642	5	.	.	.
9937	4643	1	124	124	CD
9937	4643	2	.	.	.
9937	4644	1	CREAMED	CREAMED	NNP
9937	4644	2	CRAB	CRAB	NNP
9937	4644	3	MEAT.--When	MEAT.--When	VBZ
9937	4644	4	the	the	DT
9937	4644	5	meat	meat	NN
9937	4644	6	of	of	IN
9937	4644	7	hard	hard	RB
9937	4644	8	-	-	HYPH
9937	4644	9	shelled	shell	VBN
9937	4644	10	crabs	crab	NNS
9937	4644	11	is	be	VBZ
9937	4644	12	creamed	cream	VBN
9937	4644	13	,	,	,
9937	4644	14	it	-PRON-	PRP
9937	4644	15	makes	make	VBZ
9937	4644	16	a	a	DT
9937	4644	17	very	very	RB
9937	4644	18	dainty	dainty	NN
9937	4644	19	dish	dish	NN
9937	4644	20	,	,	,
9937	4644	21	especially	especially	RB
9937	4644	22	if	if	IN
9937	4644	23	it	-PRON-	PRP
9937	4644	24	is	be	VBZ
9937	4644	25	served	serve	VBN
9937	4644	26	over	over	IN
9937	4644	27	toast	toast	NN
9937	4644	28	or	or	CC
9937	4644	29	in	in	IN
9937	4644	30	timbale	timbale	JJ
9937	4644	31	cases	case	NNS
9937	4644	32	.	.	.
9937	4645	1	To	to	TO
9937	4645	2	give	give	VB
9937	4645	3	a	a	DT
9937	4645	4	touch	touch	NN
9937	4645	5	of	of	IN
9937	4645	6	color	color	NN
9937	4645	7	and	and	CC
9937	4645	8	at	at	IN
9937	4645	9	the	the	DT
9937	4645	10	same	same	JJ
9937	4645	11	time	time	NN
9937	4645	12	add	add	VB
9937	4645	13	a	a	DT
9937	4645	14	little	little	JJ
9937	4645	15	flavor	flavor	NN
9937	4645	16	,	,	,
9937	4645	17	chopped	chop	VBN
9937	4645	18	pimiento	pimiento	NNS
9937	4645	19	is	be	VBZ
9937	4645	20	generally	generally	RB
9937	4645	21	added	add	VBN
9937	4645	22	.	.	.
9937	4646	1	Boil	Boil	NNP
9937	4646	2	the	the	DT
9937	4646	3	desired	desire	VBN
9937	4646	4	number	number	NN
9937	4646	5	of	of	IN
9937	4646	6	hard	hard	RB
9937	4646	7	-	-	HYPH
9937	4646	8	shelled	shell	VBN
9937	4646	9	crabs	crab	NNS
9937	4646	10	and	and	CC
9937	4646	11	remove	remove	VB
9937	4646	12	the	the	DT
9937	4646	13	meat	meat	NN
9937	4646	14	from	from	IN
9937	4646	15	the	the	DT
9937	4646	16	shells	shell	NNS
9937	4646	17	.	.	.
9937	4647	1	For	for	IN
9937	4647	2	each	each	DT
9937	4647	3	cupful	cupful	NN
9937	4647	4	of	of	IN
9937	4647	5	crab	crab	NN
9937	4647	6	meat	meat	NN
9937	4647	7	,	,	,
9937	4647	8	prepare	prepare	VB
9937	4647	9	1	1	CD
9937	4647	10	cupful	cupful	NN
9937	4647	11	of	of	IN
9937	4647	12	medium	medium	JJ
9937	4647	13	white	white	JJ
9937	4647	14	sauce	sauce	NN
9937	4647	15	.	.	.
9937	4648	1	Add	add	VB
9937	4648	2	the	the	DT
9937	4648	3	crab	crab	NN
9937	4648	4	meat	meat	NN
9937	4648	5	,	,	,
9937	4648	6	season	season	NN
9937	4648	7	well	well	RB
9937	4648	8	,	,	,
9937	4648	9	and	and	CC
9937	4648	10	,	,	,
9937	4648	11	if	if	IN
9937	4648	12	desired	desire	VBN
9937	4648	13	,	,	,
9937	4648	14	add	add	VB
9937	4648	15	some	some	DT
9937	4648	16	chopped	chop	VBN
9937	4648	17	pimiento	pimiento	NNS
9937	4648	18	.	.	.
9937	4649	1	Serve	serve	VB
9937	4649	2	hot	hot	JJ
9937	4649	3	over	over	IN
9937	4649	4	toast	toast	NN
9937	4649	5	or	or	CC
9937	4649	6	in	in	IN
9937	4649	7	timbale	timbale	JJ
9937	4649	8	cases	case	NNS
9937	4649	9	.	.	.
9937	4650	1	SHRIMP	SHRIMP	NNP
9937	4650	2	AND	and	CC
9937	4650	3	THEIR	THEIR	NNP
9937	4650	4	PREPARATION	PREPARATION	NNP
9937	4650	5	125	125	CD
9937	4650	6	.	.	.
9937	4651	1	NATURE	NATURE	NNP
9937	4651	2	OF	of	IN
9937	4651	3	SHRIMP.--Shrimp	shrimp.--shrimp	NN
9937	4651	4	are	be	VBP
9937	4651	5	similar	similar	JJ
9937	4651	6	to	to	IN
9937	4651	7	crabs	crab	NNS
9937	4651	8	and	and	CC
9937	4651	9	lobsters	lobster	NNS
9937	4651	10	in	in	IN
9937	4651	11	composition	composition	NN
9937	4651	12	and	and	CC
9937	4651	13	in	in	IN
9937	4651	14	the	the	DT
9937	4651	15	methods	method	NNS
9937	4651	16	of	of	IN
9937	4651	17	preparation	preparation	NN
9937	4651	18	.	.	.
9937	4652	1	They	-PRON-	PRP
9937	4652	2	differ	differ	VBP
9937	4652	3	considerably	considerably	RB
9937	4652	4	in	in	IN
9937	4652	5	appearance	appearance	NN
9937	4652	6	,	,	,
9937	4652	7	however	however	RB
9937	4652	8	,	,	,
9937	4652	9	and	and	CC
9937	4652	10	are	be	VBP
9937	4652	11	smaller	small	JJR
9937	4652	12	in	in	IN
9937	4652	13	size	size	NN
9937	4652	14	.	.	.
9937	4653	1	When	when	WRB
9937	4653	2	alive	alive	JJ
9937	4653	3	,	,	,
9937	4653	4	shrimp	shrimp	JJ
9937	4653	5	are	be	VBP
9937	4653	6	a	a	DT
9937	4653	7	mottled	mottled	JJ
9937	4653	8	greenish	greenish	JJ
9937	4653	9	color	color	NN
9937	4653	10	,	,	,
9937	4653	11	but	but	CC
9937	4653	12	upon	upon	IN
9937	4653	13	being	be	VBG
9937	4653	14	dropped	drop	VBN
9937	4653	15	into	into	IN
9937	4653	16	boiling	boil	VBG
9937	4653	17	-	-	HYPH
9937	4653	18	hot	hot	JJ
9937	4653	19	water	water	NN
9937	4653	20	they	-PRON-	PRP
9937	4653	21	turn	turn	VBP
9937	4653	22	red	red	RB
9937	4653	23	.	.	.
9937	4654	1	When	when	WRB
9937	4654	2	they	-PRON-	PRP
9937	4654	3	have	have	VBP
9937	4654	4	cooked	cook	VBN
9937	4654	5	sufficiently	sufficiently	RB
9937	4654	6	,	,	,
9937	4654	7	the	the	DT
9937	4654	8	meat	meat	NN
9937	4654	9	,	,	,
9937	4654	10	which	which	WDT
9937	4654	11	is	be	VBZ
9937	4654	12	very	very	RB
9937	4654	13	delicious	delicious	JJ
9937	4654	14	,	,	,
9937	4654	15	may	may	MD
9937	4654	16	be	be	VB
9937	4654	17	easily	easily	RB
9937	4654	18	removed	remove	VBN
9937	4654	19	from	from	IN
9937	4654	20	the	the	DT
9937	4654	21	shells	shell	NNS
9937	4654	22	.	.	.
9937	4655	1	After	after	IN
9937	4655	2	the	the	DT
9937	4655	3	meat	meat	NN
9937	4655	4	of	of	IN
9937	4655	5	shrimp	shrimp	NN
9937	4655	6	is	be	VBZ
9937	4655	7	thus	thus	RB
9937	4655	8	prepared	prepare	VBN
9937	4655	9	,	,	,
9937	4655	10	it	-PRON-	PRP
9937	4655	11	may	may	MD
9937	4655	12	be	be	VB
9937	4655	13	used	use	VBN
9937	4655	14	cold	cold	JJ
9937	4655	15	in	in	IN
9937	4655	16	a	a	DT
9937	4655	17	salad	salad	NN
9937	4655	18	or	or	CC
9937	4655	19	a	a	DT
9937	4655	20	cocktail	cocktail	NN
9937	4655	21	or	or	CC
9937	4655	22	it	-PRON-	PRP
9937	4655	23	may	may	MD
9937	4655	24	be	be	VB
9937	4655	25	utilized	utilize	VBN
9937	4655	26	in	in	IN
9937	4655	27	a	a	DT
9937	4655	28	number	number	NN
9937	4655	29	of	of	IN
9937	4655	30	ways	way	NNS
9937	4655	31	for	for	IN
9937	4655	32	hot	hot	JJ
9937	4655	33	dishes	dish	NNS
9937	4655	34	.	.	.
9937	4656	1	Very	very	RB
9937	4656	2	often	often	RB
9937	4656	3	a	a	DT
9937	4656	4	chafing	chafe	VBG
9937	4656	5	dish	dish	NN
9937	4656	6	is	be	VBZ
9937	4656	7	used	use	VBN
9937	4656	8	in	in	IN
9937	4656	9	the	the	DT
9937	4656	10	preparation	preparation	NN
9937	4656	11	of	of	IN
9937	4656	12	such	such	JJ
9937	4656	13	dishes	dish	NNS
9937	4656	14	,	,	,
9937	4656	15	but	but	CC
9937	4656	16	this	this	DT
9937	4656	17	utensil	utensil	JJ
9937	4656	18	is	be	VBZ
9937	4656	19	not	not	RB
9937	4656	20	necessary	necessary	JJ
9937	4656	21	,	,	,
9937	4656	22	as	as	IN
9937	4656	23	they	-PRON-	PRP
9937	4656	24	may	may	MD
9937	4656	25	be	be	VB
9937	4656	26	cooked	cook	VBN
9937	4656	27	in	in	IN
9937	4656	28	an	an	DT
9937	4656	29	ordinary	ordinary	JJ
9937	4656	30	utensil	utensil	NN
9937	4656	31	on	on	IN
9937	4656	32	a	a	DT
9937	4656	33	stove	stove	NN
9937	4656	34	of	of	IN
9937	4656	35	any	any	DT
9937	4656	36	kind	kind	NN
9937	4656	37	.	.	.
9937	4657	1	[	[	-LRB-
9937	4657	2	Illustration	illustration	NN
9937	4657	3	:	:	:
9937	4657	4	FIG	FIG	NNP
9937	4657	5	.	.	.
9937	4658	1	37	37	LS
9937	4658	2	]	]	-RRB-
9937	4658	3	126	126	CD
9937	4658	4	.	.	.
9937	4659	1	CREAMED	CREAMED	NNP
9937	4659	2	SHRIMP.--The	SHRIMP.--The	.
9937	4659	3	usual	usual	JJ
9937	4659	4	way	way	NN
9937	4659	5	of	of	IN
9937	4659	6	preparing	prepare	VBG
9937	4659	7	shrimp	shrimp	NN
9937	4659	8	is	be	VBZ
9937	4659	9	to	to	TO
9937	4659	10	cook	cook	VB
9937	4659	11	it	-PRON-	PRP
9937	4659	12	with	with	IN
9937	4659	13	mushrooms	mushroom	NNS
9937	4659	14	and	and	CC
9937	4659	15	then	then	RB
9937	4659	16	serve	serve	VB
9937	4659	17	it	-PRON-	PRP
9937	4659	18	over	over	IN
9937	4659	19	toast	toast	NN
9937	4659	20	,	,	,
9937	4659	21	or	or	CC
9937	4659	22	,	,	,
9937	4659	23	as	as	IN
9937	4659	24	shown	show	VBN
9937	4659	25	in	in	IN
9937	4659	26	Fig	Fig	NNP
9937	4659	27	.	.	.
9937	4660	1	37	37	CD
9937	4660	2	,	,	,
9937	4660	3	in	in	IN
9937	4660	4	timbale	timbale	JJ
9937	4660	5	cases	case	NNS
9937	4660	6	.	.	.
9937	4661	1	Creamed	creamed	JJ
9937	4661	2	shrimp	shrimp	NN
9937	4661	3	is	be	VBZ
9937	4661	4	dainty	dainty	NN
9937	4661	5	in	in	IN
9937	4661	6	appearance	appearance	NN
9937	4661	7	,	,	,
9937	4661	8	pleasing	pleasing	JJ
9937	4661	9	to	to	IN
9937	4661	10	the	the	DT
9937	4661	11	taste	taste	NN
9937	4661	12	,	,	,
9937	4661	13	and	and	CC
9937	4661	14	highly	highly	RB
9937	4661	15	nutritious	nutritious	JJ
9937	4661	16	.	.	.
9937	4662	1	CREAMED	CREAMED	NNP
9937	4662	2	SHRIMP	SHRIMP	NNP
9937	4662	3	(	(	-LRB-
9937	4662	4	Sufficient	sufficient	JJ
9937	4662	5	to	to	TO
9937	4662	6	Serve	serve	VB
9937	4662	7	Six	six	CD
9937	4662	8	)	)	-RRB-
9937	4662	9	1	1	CD
9937	4662	10	c.	c.	NN
9937	4662	11	medium	medium	JJ
9937	4662	12	white	white	JJ
9937	4662	13	sauce	sauce	NN
9937	4662	14	1	1	CD
9937	4662	15	c.	c.	NN
9937	4662	16	diced	diced	NNP
9937	4662	17	shrimp	shrimp	NNP
9937	4662	18	1	1	CD
9937	4662	19	c.	c.	NN
9937	4662	20	chopped	chop	VBN
9937	4662	21	mushrooms	mushroom	NNS
9937	4662	22	1/2	1/2	CD
9937	4662	23	tsp	tsp	NN
9937	4662	24	.	.	.
9937	4663	1	salt	salt	NN
9937	4663	2	1/8	1/8	CD
9937	4663	3	tsp	tsp	NN
9937	4663	4	.	.	.
9937	4664	1	pepper	pepper	NNP
9937	4664	2	Heat	Heat	NNP
9937	4664	3	the	the	DT
9937	4664	4	white	white	JJ
9937	4664	5	sauce	sauce	NN
9937	4664	6	,	,	,
9937	4664	7	and	and	CC
9937	4664	8	to	to	IN
9937	4664	9	it	-PRON-	PRP
9937	4664	10	add	add	VB
9937	4664	11	the	the	DT
9937	4664	12	shrimp	shrimp	NN
9937	4664	13	,	,	,
9937	4664	14	mushrooms	mushroom	NNS
9937	4664	15	,	,	,
9937	4664	16	salt	salt	NN
9937	4664	17	,	,	,
9937	4664	18	and	and	CC
9937	4664	19	pepper	pepper	NN
9937	4664	20	.	.	.
9937	4665	1	Beat	beat	VB
9937	4665	2	a	a	DT
9937	4665	3	little	little	JJ
9937	4665	4	butter	butter	NN
9937	4665	5	into	into	IN
9937	4665	6	the	the	DT
9937	4665	7	mixture	mixture	NN
9937	4665	8	to	to	TO
9937	4665	9	improve	improve	VB
9937	4665	10	the	the	DT
9937	4665	11	flavor	flavor	NN
9937	4665	12	,	,	,
9937	4665	13	heat	heat	NN
9937	4665	14	,	,	,
9937	4665	15	and	and	CC
9937	4665	16	serve	serve	VB
9937	4665	17	in	in	IN
9937	4665	18	timbale	timbale	JJ
9937	4665	19	cases	case	NNS
9937	4665	20	,	,	,
9937	4665	21	as	as	IN
9937	4665	22	shown	show	VBN
9937	4665	23	,	,	,
9937	4665	24	or	or	CC
9937	4665	25	over	over	IN
9937	4665	26	toast	toast	NN
9937	4665	27	.	.	.
9937	4666	1	127	127	CD
9937	4666	2	.	.	.
9937	4667	1	SHRIMP	SHRIMP	NNP
9937	4667	2	À	À	NNP
9937	4667	3	LA	LA	NNP
9937	4667	4	SALLE.--Shrimp	SALLE.--Shrimp	NNP
9937	4667	5	also	also	RB
9937	4667	6	makes	make	VBZ
9937	4667	7	an	an	DT
9937	4667	8	appetizing	appetizing	JJ
9937	4667	9	and	and	CC
9937	4667	10	attractive	attractive	JJ
9937	4667	11	dish	dish	NN
9937	4667	12	when	when	WRB
9937	4667	13	combined	combine	VBN
9937	4667	14	with	with	IN
9937	4667	15	tomato	tomato	NN
9937	4667	16	and	and	CC
9937	4667	17	green	green	JJ
9937	4667	18	pepper	pepper	NN
9937	4667	19	.	.	.
9937	4668	1	The	the	DT
9937	4668	2	accompanying	accompanying	JJ
9937	4668	3	recipe	recipe	NN
9937	4668	4	gives	give	VBZ
9937	4668	5	directions	direction	NNS
9937	4668	6	for	for	IN
9937	4668	7	the	the	DT
9937	4668	8	preparation	preparation	NN
9937	4668	9	of	of	IN
9937	4668	10	such	such	PDT
9937	4668	11	a	a	DT
9937	4668	12	dish	dish	NN
9937	4668	13	,	,	,
9937	4668	14	which	which	WDT
9937	4668	15	is	be	VBZ
9937	4668	16	called	call	VBN
9937	4668	17	shrimp	shrimp	NNP
9937	4668	18	à	à	NNP
9937	4668	19	La	La	NNP
9937	4668	20	Salle	Salle	NNP
9937	4668	21	.	.	.
9937	4669	1	SHRIMP	SHRIMP	NNP
9937	4669	2	À	À	NNP
9937	4669	3	LA	LA	NNP
9937	4669	4	SALLE	SALLE	NNP
9937	4669	5	(	(	-LRB-
9937	4669	6	Sufficient	sufficient	JJ
9937	4669	7	to	to	TO
9937	4669	8	Serve	serve	VB
9937	4669	9	Six	six	CD
9937	4669	10	)	)	-RRB-
9937	4669	11	2	2	CD
9937	4669	12	Tb	Tb	NNP
9937	4669	13	.	.	.
9937	4670	1	butter	butter	NN
9937	4670	2	1	1	CD
9937	4670	3	c.	c.	NN
9937	4670	4	shredded	shredded	JJ
9937	4670	5	shrimp	shrimp	NNP
9937	4670	6	1	1	CD
9937	4670	7	c.	c.	NNP
9937	4670	8	stewed	stew	VBD
9937	4670	9	tomato	tomato	NNP
9937	4670	10	1	1	CD
9937	4670	11	small	small	JJ
9937	4670	12	green	green	JJ
9937	4670	13	pepper	pepper	NN
9937	4670	14	,	,	,
9937	4670	15	chopped	chop	VBD
9937	4670	16	1	1	CD
9937	4670	17	Tb	Tb	NNP
9937	4670	18	.	.	.
9937	4671	1	chopped	chop	VBN
9937	4671	2	onion	onion	NN
9937	4671	3	1	1	CD
9937	4671	4	tsp	tsp	NN
9937	4671	5	.	.	.
9937	4672	1	celery	celery	NNP
9937	4672	2	salt	salt	NN
9937	4672	3	1	1	CD
9937	4672	4	tsp	tsp	NN
9937	4672	5	.	.	.
9937	4673	1	salt	salt	NN
9937	4673	2	1/8	1/8	CD
9937	4673	3	tsp	tsp	NN
9937	4673	4	.	.	.
9937	4674	1	pepper	pepper	NN
9937	4674	2	Brown	Brown	NNP
9937	4674	3	the	the	DT
9937	4674	4	butter	butter	NN
9937	4674	5	in	in	IN
9937	4674	6	a	a	DT
9937	4674	7	saucepan	saucepan	NN
9937	4674	8	and	and	CC
9937	4674	9	add	add	VB
9937	4674	10	the	the	DT
9937	4674	11	shrimp	shrimp	NN
9937	4674	12	,	,	,
9937	4674	13	tomato	tomato	NNP
9937	4674	14	,	,	,
9937	4674	15	green	green	JJ
9937	4674	16	pepper	pepper	NN
9937	4674	17	,	,	,
9937	4674	18	onion	onion	NN
9937	4674	19	,	,	,
9937	4674	20	celery	celery	NN
9937	4674	21	salt	salt	NN
9937	4674	22	,	,	,
9937	4674	23	salt	salt	NN
9937	4674	24	,	,	,
9937	4674	25	and	and	CC
9937	4674	26	pepper	pepper	NN
9937	4674	27	.	.	.
9937	4675	1	Heat	heat	VB
9937	4675	2	all	all	RB
9937	4675	3	together	together	RB
9937	4675	4	thoroughly	thoroughly	RB
9937	4675	5	,	,	,
9937	4675	6	and	and	CC
9937	4675	7	serve	serve	VB
9937	4675	8	over	over	IN
9937	4675	9	toast	toast	NN
9937	4675	10	.	.	.
9937	4676	1	COCKTAIL	cocktail	JJ
9937	4676	2	SAUCES	sauce	NNS
9937	4676	3	128	128	CD
9937	4676	4	.	.	.
9937	4677	1	The	the	DT
9937	4677	2	various	various	JJ
9937	4677	3	kinds	kind	NNS
9937	4677	4	of	of	IN
9937	4677	5	shell	shell	JJ
9937	4677	6	fish	fish	NN
9937	4677	7	are	be	VBP
9937	4677	8	served	serve	VBN
9937	4677	9	so	so	RB
9937	4677	10	frequently	frequently	RB
9937	4677	11	as	as	IN
9937	4677	12	cocktails	cocktail	NNS
9937	4677	13	that	that	WDT
9937	4677	14	cocktail	cocktail	NN
9937	4677	15	sauces	sauce	NNS
9937	4677	16	are	be	VBP
9937	4677	17	much	much	JJ
9937	4677	18	in	in	IN
9937	4677	19	demand	demand	NN
9937	4677	20	.	.	.
9937	4678	1	The	the	DT
9937	4678	2	foundation	foundation	NN
9937	4678	3	of	of	IN
9937	4678	4	these	these	DT
9937	4678	5	sauces	sauce	NNS
9937	4678	6	is	be	VBZ
9937	4678	7	always	always	RB
9937	4678	8	tomato	tomato	NNP
9937	4678	9	catsup	catsup	NN
9937	4678	10	,	,	,
9937	4678	11	but	but	CC
9937	4678	12	the	the	DT
9937	4678	13	ingredients	ingredient	NNS
9937	4678	14	used	use	VBN
9937	4678	15	for	for	IN
9937	4678	16	seasoning	seasoning	NN
9937	4678	17	usually	usually	RB
9937	4678	18	vary	vary	VBP
9937	4678	19	according	accord	VBG
9937	4678	20	to	to	IN
9937	4678	21	individual	individual	JJ
9937	4678	22	taste	taste	NN
9937	4678	23	.	.	.
9937	4679	1	The	the	DT
9937	4679	2	following	follow	VBG
9937	4679	3	recipes	recipe	NNS
9937	4679	4	make	make	VBP
9937	4679	5	amounts	amount	NNS
9937	4679	6	sufficient	sufficient	JJ
9937	4679	7	for	for	IN
9937	4679	8	one	one	CD
9937	4679	9	serving	serve	VBG
9937	4679	10	:	:	:
9937	4679	11	COCKTAIL	COCKTAIL	NNP
9937	4679	12	SAUCE	SAUCE	NNP
9937	4679	13	I	-PRON-	PRP
9937	4679	14	1/4	1/4	CD
9937	4679	15	tsp	tsp	NN
9937	4679	16	.	.	.
9937	4680	1	grated	grate	VBN
9937	4680	2	horseradish	horseradish	NNP
9937	4680	3	Juice	Juice	NNP
9937	4680	4	of	of	IN
9937	4680	5	1/4	1/4	CD
9937	4680	6	lemon	lemon	NN
9937	4680	7	12	12	CD
9937	4680	8	drops	drop	NNS
9937	4680	9	tobasco	tobasco	NNP
9937	4680	10	sauce	sauce	NN
9937	4680	11	10	10	CD
9937	4680	12	drops	drop	NNS
9937	4680	13	Worcestershire	Worcestershire	NNP
9937	4680	14	sauce	sauce	NN
9937	4680	15	1	1	CD
9937	4680	16	Tb	Tb	NNP
9937	4680	17	.	.	.
9937	4681	1	tomato	tomato	NNP
9937	4681	2	catsup	catsup	NN
9937	4681	3	COCKTAIL	COCKTAIL	NNP
9937	4681	4	SAUCE	SAUCE	NNP
9937	4681	5	II	II	NNP
9937	4681	6	1	1	CD
9937	4681	7	Tb	Tb	NNP
9937	4681	8	.	.	.
9937	4682	1	tomato	tomato	NNP
9937	4682	2	catsup	catsup	NNP
9937	4682	3	1	1	CD
9937	4682	4	Tb	Tb	NNP
9937	4682	5	.	.	.
9937	4683	1	grapefruit	grapefruit	NNP
9937	4683	2	juice	juice	NNP
9937	4683	3	1	1	CD
9937	4683	4	tsp	tsp	NN
9937	4683	5	.	.	.
9937	4684	1	spiced	spice	VBN
9937	4684	2	vinegar	vinegar	NN
9937	4684	3	Dash	Dash	NNP
9937	4684	4	of	of	IN
9937	4684	5	tobasco	tobasco	NN
9937	4684	6	sauce	sauce	NN
9937	4684	7	Sprinkling	sprinkling	NN
9937	4684	8	of	of	IN
9937	4684	9	salt	salt	NN
9937	4684	10	Dusting	dusting	NN
9937	4684	11	of	of	IN
9937	4684	12	chopped	chop	VBN
9937	4684	13	parsley	parsley	NN
9937	4684	14	Mix	mix	VB
9937	4684	15	the	the	DT
9937	4684	16	ingredients	ingredient	NNS
9937	4684	17	thoroughly	thoroughly	RB
9937	4684	18	and	and	CC
9937	4684	19	serve	serve	VB
9937	4684	20	with	with	IN
9937	4684	21	oysters	oyster	NNS
9937	4684	22	,	,	,
9937	4684	23	clams	clam	NNS
9937	4684	24	,	,	,
9937	4684	25	lobster	lobster	NN
9937	4684	26	,	,	,
9937	4684	27	shrimp	shrimp	NN
9937	4684	28	,	,	,
9937	4684	29	or	or	CC
9937	4684	30	crab	crab	NN
9937	4684	31	meat	meat	NN
9937	4684	32	thoroughly	thoroughly	RB
9937	4684	33	chilled	chill	VBN
9937	4684	34	.	.	.
9937	4685	1	FISH	FISH	NNS
9937	4685	2	AND	and	CC
9937	4685	3	SHELL	SHELL	NNS
9937	4685	4	FISH	FISH	NNS
9937	4685	5	EXAMINATION	examination	NN
9937	4685	6	QUESTIONS	question	NNS
9937	4685	7	(	(	-LRB-
9937	4685	8	1	1	CD
9937	4685	9	)	)	-RRB-
9937	4685	10	(	(	-LRB-
9937	4685	11	_	_	NNP
9937	4685	12	a	a	DT
9937	4685	13	_	_	NNP
9937	4685	14	)	)	-RRB-
9937	4685	15	For	for	IN
9937	4685	16	what	what	WP
9937	4685	17	food	food	NN
9937	4685	18	may	may	MD
9937	4685	19	fish	fish	VB
9937	4685	20	be	be	VB
9937	4685	21	substituted	substitute	VBN
9937	4685	22	in	in	IN
9937	4685	23	the	the	DT
9937	4685	24	diet	diet	NN
9937	4685	25	?	?	.
9937	4686	1	(	(	-LRB-
9937	4686	2	_	_	NNP
9937	4686	3	b	b	NNP
9937	4686	4	_	_	NNP
9937	4686	5	)	)	-RRB-
9937	4686	6	How	how	WRB
9937	4686	7	does	do	VBZ
9937	4686	8	fish	fish	VB
9937	4686	9	compare	compare	VB
9937	4686	10	with	with	IN
9937	4686	11	meat	meat	NN
9937	4686	12	as	as	IN
9937	4686	13	to	to	IN
9937	4686	14	its	-PRON-	PRP$
9937	4686	15	usefulness	usefulness	NN
9937	4686	16	as	as	IN
9937	4686	17	food	food	NN
9937	4686	18	?	?	.
9937	4687	1	(	(	-LRB-
9937	4687	2	2	2	LS
9937	4687	3	)	)	-RRB-
9937	4687	4	(	(	-LRB-
9937	4687	5	_	_	NNP
9937	4687	6	a	a	DT
9937	4687	7	_	_	NNP
9937	4687	8	)	)	-RRB-
9937	4687	9	What	what	WP
9937	4687	10	food	food	NN
9937	4687	11	substances	substance	NNS
9937	4687	12	are	be	VBP
9937	4687	13	present	present	JJ
9937	4687	14	in	in	IN
9937	4687	15	fish	fish	NN
9937	4687	16	?	?	.
9937	4688	1	(	(	-LRB-
9937	4688	2	_	_	NNP
9937	4688	3	b	b	NNP
9937	4688	4	_	_	NNP
9937	4688	5	)	)	-RRB-
9937	4688	6	How	how	WRB
9937	4688	7	does	do	VBZ
9937	4688	8	the	the	DT
9937	4688	9	food	food	NN
9937	4688	10	value	value	NN
9937	4688	11	of	of	IN
9937	4688	12	fish	fish	NN
9937	4688	13	compare	compare	VB
9937	4688	14	with	with	IN
9937	4688	15	that	that	DT
9937	4688	16	of	of	IN
9937	4688	17	meat	meat	NN
9937	4688	18	?	?	.
9937	4689	1	(	(	-LRB-
9937	4689	2	3	3	CD
9937	4689	3	)	)	-RRB-
9937	4689	4	(	(	-LRB-
9937	4689	5	_	_	NNP
9937	4689	6	a	a	DT
9937	4689	7	_	_	NNP
9937	4689	8	)	)	-RRB-
9937	4689	9	Discuss	discuss	VB
9937	4689	10	the	the	DT
9937	4689	11	digestibility	digestibility	NN
9937	4689	12	of	of	IN
9937	4689	13	fish	fish	NN
9937	4689	14	.	.	.
9937	4690	1	(	(	-LRB-
9937	4690	2	_	_	NNP
9937	4690	3	b	b	NNP
9937	4690	4	_	_	NNP
9937	4690	5	)	)	-RRB-
9937	4690	6	How	how	WRB
9937	4690	7	does	do	VBZ
9937	4690	8	the	the	DT
9937	4690	9	salting	salting	NN
9937	4690	10	of	of	IN
9937	4690	11	fish	fish	NN
9937	4690	12	for	for	IN
9937	4690	13	preservation	preservation	NN
9937	4690	14	affect	affect	VBP
9937	4690	15	its	-PRON-	PRP$
9937	4690	16	digestibility	digestibility	NN
9937	4690	17	?	?	.
9937	4691	1	(	(	-LRB-
9937	4691	2	4	4	LS
9937	4691	3	)	)	-RRB-
9937	4691	4	How	how	WRB
9937	4691	5	does	do	VBZ
9937	4691	6	the	the	DT
9937	4691	7	housewife	housewife	NN
9937	4691	8	's	's	POS
9937	4691	9	purchase	purchase	NN
9937	4691	10	of	of	IN
9937	4691	11	fish	fish	NN
9937	4691	12	affect	affect	VBP
9937	4691	13	the	the	DT
9937	4691	14	market	market	NN
9937	4691	15	price	price	NN
9937	4691	16	?	?	.
9937	4692	1	(	(	-LRB-
9937	4692	2	5	5	LS
9937	4692	3	)	)	-RRB-
9937	4692	4	What	what	WDT
9937	4692	5	methods	method	NNS
9937	4692	6	of	of	IN
9937	4692	7	cookery	cookery	NN
9937	4692	8	should	should	MD
9937	4692	9	be	be	VB
9937	4692	10	used	use	VBN
9937	4692	11	in	in	IN
9937	4692	12	preparing	prepare	VBG
9937	4692	13	:	:	:
9937	4692	14	(	(	-LRB-
9937	4692	15	_	_	NNP
9937	4692	16	a	a	DT
9937	4692	17	_	_	NNP
9937	4692	18	)	)	-RRB-
9937	4692	19	large	large	JJ
9937	4692	20	fish	fish	NN
9937	4692	21	?	?	.
9937	4693	1	(	(	-LRB-
9937	4693	2	_	_	NNP
9937	4693	3	b	b	NNP
9937	4693	4	_	_	NNP
9937	4693	5	)	)	-RRB-
9937	4693	6	small	small	JJ
9937	4693	7	fish	fish	NN
9937	4693	8	?	?	.
9937	4694	1	(	(	-LRB-
9937	4694	2	6	6	CD
9937	4694	3	)	)	-RRB-
9937	4694	4	Mention	mention	VB
9937	4694	5	the	the	DT
9937	4694	6	tests	test	NNS
9937	4694	7	for	for	IN
9937	4694	8	determining	determine	VBG
9937	4694	9	the	the	DT
9937	4694	10	freshness	freshness	NN
9937	4694	11	of	of	IN
9937	4694	12	fish	fish	NN
9937	4694	13	.	.	.
9937	4695	1	(	(	-LRB-
9937	4695	2	7	7	LS
9937	4695	3	)	)	-RRB-
9937	4695	4	Discuss	discuss	VB
9937	4695	5	the	the	DT
9937	4695	6	care	care	NN
9937	4695	7	of	of	IN
9937	4695	8	fish	fish	NN
9937	4695	9	in	in	IN
9937	4695	10	the	the	DT
9937	4695	11	home	home	NN
9937	4695	12	.	.	.
9937	4696	1	(	(	-LRB-
9937	4696	2	8)	8)	CD
9937	4696	3	Give	give	VB
9937	4696	4	the	the	DT
9937	4696	5	steps	step	NNS
9937	4696	6	in	in	IN
9937	4696	7	the	the	DT
9937	4696	8	preparation	preparation	NN
9937	4696	9	of	of	IN
9937	4696	10	a	a	DT
9937	4696	11	fish	fish	NN
9937	4696	12	for	for	IN
9937	4696	13	cooking	cooking	NN
9937	4696	14	.	.	.
9937	4697	1	(	(	-LRB-
9937	4697	2	9	9	LS
9937	4697	3	)	)	-RRB-
9937	4697	4	Give	give	VB
9937	4697	5	the	the	DT
9937	4697	6	steps	step	NNS
9937	4697	7	in	in	IN
9937	4697	8	the	the	DT
9937	4697	9	boning	boning	NN
9937	4697	10	of	of	IN
9937	4697	11	a	a	DT
9937	4697	12	fish	fish	NN
9937	4697	13	.	.	.
9937	4698	1	(	(	-LRB-
9937	4698	2	10	10	CD
9937	4698	3	)	)	-RRB-
9937	4698	4	(	(	-LRB-
9937	4698	5	_	_	NNP
9937	4698	6	a	a	DT
9937	4698	7	_	_	NNP
9937	4698	8	)	)	-RRB-
9937	4698	9	What	what	WP
9937	4698	10	are	be	VBP
9937	4698	11	fillets	fillet	NNS
9937	4698	12	?	?	.
9937	4699	1	(	(	-LRB-
9937	4699	2	_	_	NNP
9937	4699	3	b	b	NNP
9937	4699	4	_	_	NNP
9937	4699	5	)	)	-RRB-
9937	4699	6	Tell	tell	VB
9937	4699	7	briefly	briefly	RB
9937	4699	8	how	how	WRB
9937	4699	9	fillets	fillet	NNS
9937	4699	10	are	be	VBP
9937	4699	11	obtained	obtain	VBN
9937	4699	12	.	.	.
9937	4700	1	(	(	-LRB-
9937	4700	2	11	11	CD
9937	4700	3	)	)	-RRB-
9937	4700	4	Why	why	WRB
9937	4700	5	are	be	VBP
9937	4700	6	sauces	sauce	NNS
9937	4700	7	frequently	frequently	RB
9937	4700	8	served	serve	VBD
9937	4700	9	with	with	IN
9937	4700	10	fish	fish	NN
9937	4700	11	?	?	.
9937	4701	1	(	(	-LRB-
9937	4701	2	12	12	CD
9937	4701	3	)	)	-RRB-
9937	4701	4	(	(	-LRB-
9937	4701	5	_	_	NNP
9937	4701	6	a	a	DT
9937	4701	7	_	_	NNP
9937	4701	8	)	)	-RRB-
9937	4701	9	What	what	WP
9937	4701	10	is	be	VBZ
9937	4701	11	larding	lard	VBG
9937	4701	12	?	?	.
9937	4702	1	(	(	-LRB-
9937	4702	2	_	_	NNP
9937	4702	3	b	b	NNP
9937	4702	4	_	_	NNP
9937	4702	5	)	)	-RRB-
9937	4702	6	How	how	WRB
9937	4702	7	may	may	MD
9937	4702	8	fish	fish	VB
9937	4702	9	be	be	VB
9937	4702	10	larded	lard	VBN
9937	4702	11	?	?	.
9937	4703	1	(	(	-LRB-
9937	4703	2	_	_	NNP
9937	4703	3	c	c	NNP
9937	4703	4	_	_	NNP
9937	4703	5	)	)	-RRB-
9937	4703	6	For	for	IN
9937	4703	7	what	what	WP
9937	4703	8	purpose	purpose	NN
9937	4703	9	is	be	VBZ
9937	4703	10	larding	lard	VBG
9937	4703	11	done	do	VBN
9937	4703	12	?	?	.
9937	4704	1	(	(	-LRB-
9937	4704	2	13	13	CD
9937	4704	3	)	)	-RRB-
9937	4704	4	How	how	WRB
9937	4704	5	may	may	MD
9937	4704	6	salt	salt	VB
9937	4704	7	fish	fish	NN
9937	4704	8	be	be	VB
9937	4704	9	freshened	freshen	VBN
9937	4704	10	?	?	.
9937	4705	1	(	(	-LRB-
9937	4705	2	14	14	CD
9937	4705	3	)	)	-RRB-
9937	4705	4	(	(	-LRB-
9937	4705	5	_	_	NNP
9937	4705	6	a	a	DT
9937	4705	7	_	_	NN
9937	4705	8	)	)	-RRB-
9937	4705	9	Mention	mention	VB
9937	4705	10	the	the	DT
9937	4705	11	shell	shell	JJ
9937	4705	12	fish	fish	NN
9937	4705	13	.	.	.
9937	4706	1	(	(	-LRB-
9937	4706	2	_	_	NNP
9937	4706	3	b	b	NNP
9937	4706	4	_	_	NNP
9937	4706	5	)	)	-RRB-
9937	4706	6	Discuss	discuss	VB
9937	4706	7	their	-PRON-	PRP$
9937	4706	8	usefulness	usefulness	NN
9937	4706	9	in	in	IN
9937	4706	10	the	the	DT
9937	4706	11	diet	diet	NN
9937	4706	12	.	.	.
9937	4707	1	(	(	-LRB-
9937	4707	2	15	15	CD
9937	4707	3	)	)	-RRB-
9937	4707	4	What	what	WDT
9937	4707	5	precautions	precaution	NNS
9937	4707	6	should	should	MD
9937	4707	7	be	be	VB
9937	4707	8	taken	take	VBN
9937	4707	9	in	in	IN
9937	4707	10	the	the	DT
9937	4707	11	purchase	purchase	NN
9937	4707	12	of	of	IN
9937	4707	13	shell	shell	JJ
9937	4707	14	fish	fish	NN
9937	4707	15	?	?	.
9937	4708	1	(	(	-LRB-
9937	4708	2	16	16	CD
9937	4708	3	)	)	-RRB-
9937	4708	4	Discuss	discuss	VB
9937	4708	5	the	the	DT
9937	4708	6	composition	composition	NN
9937	4708	7	and	and	CC
9937	4708	8	food	food	NN
9937	4708	9	value	value	NN
9937	4708	10	of	of	IN
9937	4708	11	shell	shell	JJ
9937	4708	12	fish	fish	NN
9937	4708	13	.	.	.
9937	4709	1	(	(	-LRB-
9937	4709	2	17	17	CD
9937	4709	3	)	)	-RRB-
9937	4709	4	Compare	compare	VB
9937	4709	5	the	the	DT
9937	4709	6	composition	composition	NN
9937	4709	7	of	of	IN
9937	4709	8	milk	milk	NN
9937	4709	9	with	with	IN
9937	4709	10	that	that	DT
9937	4709	11	of	of	IN
9937	4709	12	oysters	oyster	NNS
9937	4709	13	.	.	.
9937	4710	1	(	(	-LRB-
9937	4710	2	18	18	CD
9937	4710	3	)	)	-RRB-
9937	4710	4	(	(	-LRB-
9937	4710	5	_	_	NNP
9937	4710	6	a	a	DT
9937	4710	7	_	_	NNP
9937	4710	8	)	)	-RRB-
9937	4710	9	What	what	WP
9937	4710	10	is	be	VBZ
9937	4710	11	the	the	DT
9937	4710	12	season	season	NN
9937	4710	13	for	for	IN
9937	4710	14	oysters	oyster	NNS
9937	4710	15	?	?	.
9937	4711	1	(	(	-LRB-
9937	4711	2	_	_	NNP
9937	4711	3	b	b	NNP
9937	4711	4	_	_	NNP
9937	4711	5	)	)	-RRB-
9937	4711	6	How	how	WRB
9937	4711	7	are	be	VBP
9937	4711	8	oysters	oyster	NNS
9937	4711	9	opened	open	VBN
9937	4711	10	?	?	.
9937	4712	1	(	(	-LRB-
9937	4712	2	19	19	CD
9937	4712	3	)	)	-RRB-
9937	4712	4	(	(	-LRB-
9937	4712	5	_	_	NNP
9937	4712	6	a	a	DT
9937	4712	7	_	_	NNP
9937	4712	8	)	)	-RRB-
9937	4712	9	How	how	WRB
9937	4712	10	are	be	VBP
9937	4712	11	clams	clam	NNS
9937	4712	12	opened	open	VBN
9937	4712	13	?	?	.
9937	4713	1	(	(	-LRB-
9937	4713	2	_	_	NNP
9937	4713	3	b	b	NNP
9937	4713	4	_	_	NNP
9937	4713	5	)	)	-RRB-
9937	4713	6	What	what	WP
9937	4713	7	is	be	VBZ
9937	4713	8	the	the	DT
9937	4713	9	effect	effect	NN
9937	4713	10	of	of	IN
9937	4713	11	long	long	JJ
9937	4713	12	cooking	cooking	NN
9937	4713	13	on	on	IN
9937	4713	14	clams	clam	NNS
9937	4713	15	?	?	.
9937	4714	1	(	(	-LRB-
9937	4714	2	20	20	CD
9937	4714	3	)	)	-RRB-
9937	4714	4	(	(	-LRB-
9937	4714	5	_	_	NNP
9937	4714	6	a	a	DT
9937	4714	7	_	_	NNP
9937	4714	8	)	)	-RRB-
9937	4714	9	How	how	WRB
9937	4714	10	are	be	VBP
9937	4714	11	lobsters	lobster	NNS
9937	4714	12	prepared	prepare	VBN
9937	4714	13	?	?	.
9937	4715	1	(	(	-LRB-
9937	4715	2	_	_	NNP
9937	4715	3	b	b	NNP
9937	4715	4	_	_	NNP
9937	4715	5	)	)	-RRB-
9937	4715	6	Mention	mention	VB
9937	4715	7	the	the	DT
9937	4715	8	two	two	CD
9937	4715	9	kinds	kind	NNS
9937	4715	10	of	of	IN
9937	4715	11	crabs	crab	NNS
9937	4715	12	.	.	.
9937	4716	1	(	(	-LRB-
9937	4716	2	_	_	NNP
9937	4716	3	c	c	NNP
9937	4716	4	_	_	NNP
9937	4716	5	)	)	-RRB-
9937	4716	6	How	how	WRB
9937	4716	7	do	do	VBP
9937	4716	8	these	these	DT
9937	4716	9	differ	differ	VB
9937	4716	10	?	?	.
9937	4717	1	ADDITIONAL	additional	JJ
9937	4717	2	WORK	work	NN
9937	4717	3	Mention	mention	VBP
9937	4717	4	the	the	DT
9937	4717	5	varieties	variety	NNS
9937	4717	6	of	of	IN
9937	4717	7	fish	fish	NN
9937	4717	8	most	most	RBS
9937	4717	9	common	common	JJ
9937	4717	10	in	in	IN
9937	4717	11	your	-PRON-	PRP$
9937	4717	12	local	local	JJ
9937	4717	13	market	market	NN
9937	4717	14	.	.	.
9937	4718	1	Compare	compare	VB
9937	4718	2	the	the	DT
9937	4718	3	cost	cost	NN
9937	4718	4	of	of	IN
9937	4718	5	a	a	DT
9937	4718	6	sufficient	sufficient	JJ
9937	4718	7	amount	amount	NN
9937	4718	8	of	of	IN
9937	4718	9	fish	fish	NN
9937	4718	10	to	to	TO
9937	4718	11	serve	serve	VB
9937	4718	12	your	-PRON-	PRP$
9937	4718	13	family	family	NN
9937	4718	14	with	with	IN
9937	4718	15	the	the	DT
9937	4718	16	cost	cost	NN
9937	4718	17	of	of	IN
9937	4718	18	beef	beef	NN
9937	4718	19	and	and	CC
9937	4718	20	either	either	CC
9937	4718	21	veal	veal	NN
9937	4718	22	or	or	CC
9937	4718	23	lamb	lamb	NNP
9937	4718	24	served	serve	VBD
9937	4718	25	to	to	IN
9937	4718	26	the	the	DT
9937	4718	27	same	same	JJ
9937	4718	28	number	number	NN
9937	4718	29	of	of	IN
9937	4718	30	persons	person	NNS
9937	4718	31	at	at	IN
9937	4718	32	other	other	JJ
9937	4718	33	times	time	NNS
9937	4718	34	.	.	.
9937	4719	1	Submit	submit	VB
9937	4719	2	your	-PRON-	PRP$
9937	4719	3	results	result	NNS
9937	4719	4	.	.	.
9937	4720	1	*	*	NFP
9937	4720	2	*	*	NFP
9937	4720	3	*	*	NFP
9937	4720	4	*	*	NFP
9937	4720	5	*	*	NFP
9937	4720	6	INDEX	index	NN
9937	4720	7	A	a	NN
9937	4720	8	Adductor	adductor	NN
9937	4720	9	muscle	muscle	NN
9937	4720	10	of	of	IN
9937	4720	11	an	an	DT
9937	4720	12	oyster	oyster	JJ
9937	4720	13	,	,	,
9937	4720	14	American	american	JJ
9937	4720	15	forcemeat	forcemeat	NN
9937	4720	16	balls	ball	NNS
9937	4720	17	,	,	,
9937	4720	18	Apples	Apples	NNPS
9937	4720	19	,	,	,
9937	4720	20	Bacon	Bacon	NNP
9937	4720	21	with	with	IN
9937	4720	22	sliced	slice	VBN
9937	4720	23	,	,	,
9937	4720	24	Cold	cold	JJ
9937	4720	25	pork	pork	NN
9937	4720	26	with	with	IN
9937	4720	27	fried	fry	VBN
9937	4720	28	,	,	,
9937	4720	29	Asparagus	Asparagus	NNP
9937	4720	30	soup	soup	NN
9937	4720	31	,	,	,
9937	4720	32	Cream	Cream	NNP
9937	4720	33	of	of	IN
9937	4720	34	,	,	,
9937	4720	35	B	B	NNP
9937	4720	36	Bacon	Bacon	NNP
9937	4720	37	,	,	,
9937	4720	38	and	and	CC
9937	4720	39	eggs	egg	NNS
9937	4720	40	,	,	,
9937	4720	41	Calves	calf	NNS
9937	4720	42	'	'	POS
9937	4720	43	liver	liver	NN
9937	4720	44	and	and	CC
9937	4720	45	,	,	,
9937	4720	46	combined	combine	VBN
9937	4720	47	with	with	IN
9937	4720	48	cereals	cereal	NNS
9937	4720	49	,	,	,
9937	4720	50	combined	combine	VBN
9937	4720	51	with	with	IN
9937	4720	52	other	other	JJ
9937	4720	53	foods	food	NNS
9937	4720	54	,	,	,
9937	4720	55	with	with	IN
9937	4720	56	sliced	sliced	JJ
9937	4720	57	apples	apple	NNS
9937	4720	58	,	,	,
9937	4720	59	with	with	IN
9937	4720	60	tomatoes	tomato	NNS
9937	4720	61	,	,	,
9937	4720	62	Baked	Baked	NNP
9937	4720	63	clams	clam	NNS
9937	4720	64	,	,	,
9937	4720	65	fillet	fillet	NNP
9937	4720	66	of	of	IN
9937	4720	67	whitefish	whitefish	NNP
9937	4720	68	,	,	,
9937	4720	69	finnan	finnan	NNP
9937	4720	70	haddie	haddie	NNP
9937	4720	71	,	,	,
9937	4720	72	fish	fish	NNP
9937	4720	73	,	,	,
9937	4720	74	haddock	haddock	NNP
9937	4720	75	,	,	,
9937	4720	76	halibut	halibut	NNP
9937	4720	77	,	,	,
9937	4720	78	ham	ham	NNP
9937	4720	79	,	,	,
9937	4720	80	poultry	poultry	NN
9937	4720	81	with	with	IN
9937	4720	82	rice	rice	NN
9937	4720	83	,	,	,
9937	4720	84	scallops	scallop	NNS
9937	4720	85	,	,	,
9937	4720	86	Balls	Balls	NNPS
9937	4720	87	,	,	,
9937	4720	88	American	american	JJ
9937	4720	89	forcemeat	forcemeat	NN
9937	4720	90	,	,	,
9937	4720	91	Codfish	Codfish	NNP
9937	4720	92	,	,	,
9937	4720	93	Egg	Egg	NNP
9937	4720	94	,	,	,
9937	4720	95	Forcemeat	Forcemeat	NNP
9937	4720	96	,	,	,
9937	4720	97	Bass	Bass	NNP
9937	4720	98	,	,	,
9937	4720	99	Food	Food	NNP
9937	4720	100	value	value	NN
9937	4720	101	and	and	CC
9937	4720	102	composition	composition	NN
9937	4720	103	of	of	IN
9937	4720	104	black	black	JJ
9937	4720	105	,	,	,
9937	4720	106	Basting	baste	VBG
9937	4720	107	of	of	IN
9937	4720	108	meat	meat	NN
9937	4720	109	,	,	,
9937	4720	110	Batter	Batter	NNP
9937	4720	111	,	,	,
9937	4720	112	Timbale	Timbale	NNP
9937	4720	113	-	-	HYPH
9937	4720	114	case	case	NN
9937	4720	115	,	,	,
9937	4720	116	Béchamel	Béchamel	NNP
9937	4720	117	,	,	,
9937	4720	118	Chicken	Chicken	NNP
9937	4720	119	,	,	,
9937	4720	120	Beef	Beef	NNP
9937	4720	121	,	,	,
9937	4720	122	Boiled	Boiled	NNP
9937	4720	123	corned	corn	VBD
9937	4720	124	,	,	,
9937	4720	125	Braized	Braized	NNP
9937	4720	126	,	,	,
9937	4720	127	Composition	composition	NN
9937	4720	128	and	and	CC
9937	4720	129	food	food	NN
9937	4720	130	value	value	NN
9937	4720	131	of	of	IN
9937	4720	132	,	,	,
9937	4720	133	Cooking	Cooking	NNP
9937	4720	134	of	of	IN
9937	4720	135	,	,	,
9937	4720	136	Corned	Corned	NNP
9937	4720	137	,	,	,
9937	4720	138	Cuts	Cuts	NNPS
9937	4720	139	of	of	IN
9937	4720	140	,	,	,
9937	4720	141	Fillet	Fillet	NNP
9937	4720	142	of	of	IN
9937	4720	143	,	,	,
9937	4720	144	for	for	IN
9937	4720	145	stewing	stew	VBG
9937	4720	146	and	and	CC
9937	4720	147	coming	come	VBG
9937	4720	148	,	,	,
9937	4720	149	Cuts	Cuts	NNPS
9937	4720	150	of	of	IN
9937	4720	151	,	,	,
9937	4720	152	Frizzled	Frizzled	NNP
9937	4720	153	,	,	,
9937	4720	154	General	general	JJ
9937	4720	155	characteristics	characteristic	NNS
9937	4720	156	of	of	IN
9937	4720	157	,	,	,
9937	4720	158	hash	hash	NN
9937	4720	159	,	,	,
9937	4720	160	loaf	loaf	NN
9937	4720	161	,	,	,
9937	4720	162	Recipe	Recipe	NNP
9937	4720	163	for	for	IN
9937	4720	164	,	,	,
9937	4720	165	loin	loin	NN
9937	4720	166	,	,	,
9937	4720	167	Steaks	Steaks	NNP
9937	4720	168	obtained	obtain	VBD
9937	4720	169	from	from	IN
9937	4720	170	,	,	,
9937	4720	171	Mexican	Mexican	NNP
9937	4720	172	,	,	,
9937	4720	173	organs	organ	NNS
9937	4720	174	and	and	CC
9937	4720	175	their	-PRON-	PRP$
9937	4720	176	preparation	preparation	NN
9937	4720	177	,	,	,
9937	4720	178	pie	pie	NN
9937	4720	179	,	,	,
9937	4720	180	Pot	pot	NN
9937	4720	181	-	-	HYPH
9937	4720	182	roasted	roast	VBN
9937	4720	183	,	,	,
9937	4720	184	Preparation	Preparation	NNP
9937	4720	185	of	of	IN
9937	4720	186	stews	stew	NNS
9937	4720	187	and	and	CC
9937	4720	188	corned	corn	VBN
9937	4720	189	,	,	,
9937	4720	190	Roast	Roast	NNP
9937	4720	191	,	,	,
9937	4720	192	stew	stew	NN
9937	4720	193	,	,	,
9937	4720	194	Tenderloin	tenderloin	JJ
9937	4720	195	of	of	IN
9937	4720	196	,	,	,
9937	4720	197	Beefsteak	Beefsteak	NNP
9937	4720	198	,	,	,
9937	4720	199	Broiled	broil	VBN
9937	4720	200	,	,	,
9937	4720	201	Beefsteaks	Beefsteaks	NNPS
9937	4720	202	and	and	CC
9937	4720	203	their	-PRON-	PRP$
9937	4720	204	preparation	preparation	NN
9937	4720	205	,	,	,
9937	4720	206	Birds	Birds	NNPS
9937	4720	207	,	,	,
9937	4720	208	Preparation	Preparation	NNP
9937	4720	209	of	of	IN
9937	4720	210	small	small	JJ
9937	4720	211	,	,	,
9937	4720	212	Roast	Roast	NNP
9937	4720	213	small	small	JJ
9937	4720	214	,	,	,
9937	4720	215	Biscuits	Biscuits	NNPS
9937	4720	216	,	,	,
9937	4720	217	Creamed	Creamed	NNP
9937	4720	218	veal	veal	NN
9937	4720	219	on	on	IN
9937	4720	220	,	,	,
9937	4720	221	Bisques	Bisques	NNPS
9937	4720	222	,	,	,
9937	4720	223	Bivalves	Bivalves	NNP
9937	4720	224	,	,	,
9937	4720	225	Blue	blue	JJ
9937	4720	226	points	point	NNS
9937	4720	227	,	,	,
9937	4720	228	Bluefish	Bluefish	NNP
9937	4720	229	,	,	,
9937	4720	230	Composition	composition	NN
9937	4720	231	and	and	CC
9937	4720	232	food	food	NN
9937	4720	233	value	value	NN
9937	4720	234	of	of	IN
9937	4720	235	,	,	,
9937	4720	236	Bob	Bob	NNP
9937	4720	237	veal	veal	NN
9937	4720	238	,	,	,
9937	4720	239	Boiled	Boiled	NNP
9937	4720	240	cod	cod	NN
9937	4720	241	,	,	,
9937	4720	242	corned	corn	VBN
9937	4720	243	beef	beef	NN
9937	4720	244	,	,	,
9937	4720	245	dinner	dinner	NN
9937	4720	246	,	,	,
9937	4720	247	fish	fish	NN
9937	4720	248	,	,	,
9937	4720	249	ham	ham	NN
9937	4720	250	,	,	,
9937	4720	251	salmon	salmon	NN
9937	4720	252	,	,	,
9937	4720	253	tongue	tongue	NN
9937	4720	254	,	,	,
9937	4720	255	Boiler	Boiler	NNP
9937	4720	256	,	,	,
9937	4720	257	Fish	Fish	NNP
9937	4720	258	,	,	,
9937	4720	259	Boiling	boiling	NN
9937	4720	260	,	,	,
9937	4720	261	Cooking	Cooking	NNP
9937	4720	262	meat	meat	NN
9937	4720	263	by	by	IN
9937	4720	264	,	,	,
9937	4720	265	Bologna	Bologna	NNPS
9937	4720	266	,	,	,
9937	4720	267	Bone	bone	NN
9937	4720	268	stock	stock	NN
9937	4720	269	,	,	,
9937	4720	270	Boned	boned	JJ
9937	4720	271	chicken	chicken	NN
9937	4720	272	,	,	,
9937	4720	273	Boning	bone	VBG
9937	4720	274	a	a	DT
9937	4720	275	chicken	chicken	NN
9937	4720	276	,	,	,
9937	4720	277	a	a	DT
9937	4720	278	fish	fish	NN
9937	4720	279	,	,	,
9937	4720	280	Borsch	Borsch	NNP
9937	4720	281	,	,	,
9937	4720	282	Bouillon	Bouillon	NNP
9937	4720	283	,	,	,
9937	4720	284	Tomato	Tomato	NNP
9937	4720	285	,	,	,
9937	4720	286	Braized	braized	JJ
9937	4720	287	beef	beef	NN
9937	4720	288	,	,	,
9937	4720	289	beef	beef	NN
9937	4720	290	,	,	,
9937	4720	291	Recipe	Recipe	NNP
9937	4720	292	for	for	IN
9937	4720	293	,	,	,
9937	4720	294	tongue	tongue	NN
9937	4720	295	,	,	,
9937	4720	296	Braizing	braizing	NN
9937	4720	297	,	,	,
9937	4720	298	Bread	Bread	NNP
9937	4720	299	sticks	stick	NNS
9937	4720	300	,	,	,
9937	4720	301	stuffing	stuffing	NN
9937	4720	302	,	,	,
9937	4720	303	Broiled	broil	VBN
9937	4720	304	beefsteak	beefsteak	NN
9937	4720	305	,	,	,
9937	4720	306	fillet	fillet	NN
9937	4720	307	,	,	,
9937	4720	308	fish	fish	NN
9937	4720	309	,	,	,
9937	4720	310	fresh	fresh	JJ
9937	4720	311	mackerel	mackerel	NN
9937	4720	312	,	,	,
9937	4720	313	ham	ham	NN
9937	4720	314	,	,	,
9937	4720	315	pork	pork	NN
9937	4720	316	,	,	,
9937	4720	317	Sautéd	Sautéd	NNP
9937	4720	318	or	or	CC
9937	4720	319	,	,	,
9937	4720	320	poultry	poultry	NN
9937	4720	321	,	,	,
9937	4720	322	scrod	scrod	NN
9937	4720	323	with	with	IN
9937	4720	324	potato	potato	NN
9937	4720	325	border	border	NN
9937	4720	326	,	,	,
9937	4720	327	shad	shad	NNP
9937	4720	328	roe	roe	NN
9937	4720	329	,	,	,
9937	4720	330	squirrel	squirrel	NN
9937	4720	331	,	,	,
9937	4720	332	sweetbreads	sweetbreads	NNP
9937	4720	333	,	,	,
9937	4720	334	venison	venison	NNP
9937	4720	335	,	,	,
9937	4720	336	venison	venison	NNP
9937	4720	337	,	,	,
9937	4720	338	Sauce	Sauce	NNP
9937	4720	339	for	for	IN
9937	4720	340	,	,	,
9937	4720	341	Broiler	Broiler	NNP
9937	4720	342	,	,	,
9937	4720	343	Broilers	Broilers	NNPS
9937	4720	344	,	,	,
9937	4720	345	Composition	composition	NN
9937	4720	346	and	and	CC
9937	4720	347	food	food	NN
9937	4720	348	value	value	NN
9937	4720	349	of	of	IN
9937	4720	350	,	,	,
9937	4720	351	Broiling	Broiling	NNP
9937	4720	352	,	,	,
9937	4720	353	cooking	cook	VBG
9937	4720	354	meat	meat	NN
9937	4720	355	by	by	IN
9937	4720	356	,	,	,
9937	4720	357	Broth	Broth	NNP
9937	4720	358	,	,	,
9937	4720	359	Brown	brown	JJ
9937	4720	360	sauce	sauce	NN
9937	4720	361	,	,	,
9937	4720	362	Veal	veal	NN
9937	4720	363	cutlets	cutlet	VBZ
9937	4720	364	in	in	IN
9937	4720	365	,	,	,
9937	4720	366	Buying	buy	VBG
9937	4720	367	meats	meat	NNS
9937	4720	368	,	,	,
9937	4720	369	Points	Points	NNPS
9937	4720	370	to	to	TO
9937	4720	371	consider	consider	VB
9937	4720	372	in	in	RB
9937	4720	373	,	,	,
9937	4720	374	C	C	NNP
9937	4720	375	Cabbage	Cabbage	NNP
9937	4720	376	,	,	,
9937	4720	377	Scalloped	Scalloped	NNP
9937	4720	378	pork	pork	NN
9937	4720	379	and	and	CC
9937	4720	380	,	,	,
9937	4720	381	Calves	Calves	NNP
9937	4720	382	'	'	POS
9937	4720	383	liver	liver	NN
9937	4720	384	and	and	CC
9937	4720	385	bacon	bacon	NN
9937	4720	386	,	,	,
9937	4720	387	Canned	canned	JJ
9937	4720	388	fish	fish	NN
9937	4720	389	in	in	IN
9937	4720	390	the	the	DT
9937	4720	391	diet	diet	NN
9937	4720	392	,	,	,
9937	4720	393	Cape	Cape	NNP
9937	4720	394	Cods	Cods	NNP
9937	4720	395	,	,	,
9937	4720	396	Capons	Capons	NNP
9937	4720	397	,	,	,
9937	4720	398	Carbohydrate	Carbohydrate	NNP
9937	4720	399	in	in	IN
9937	4720	400	fish	fish	NN
9937	4720	401	,	,	,
9937	4720	402	in	in	IN
9937	4720	403	meat	meat	NN
9937	4720	404	,	,	,
9937	4720	405	Care	care	NN
9937	4720	406	,	,	,
9937	4720	407	nature	nature	NN
9937	4720	408	,	,	,
9937	4720	409	and	and	CC
9937	4720	410	use	use	NN
9937	4720	411	of	of	IN
9937	4720	412	stock	stock	NN
9937	4720	413	pot	pot	NN
9937	4720	414	,	,	,
9937	4720	415	of	of	IN
9937	4720	416	fish	fish	NN
9937	4720	417	in	in	IN
9937	4720	418	the	the	DT
9937	4720	419	home	home	NN
9937	4720	420	,	,	,
9937	4720	421	of	of	IN
9937	4720	422	meat	meat	NN
9937	4720	423	,	,	,
9937	4720	424	of	of	IN
9937	4720	425	meat	meat	NN
9937	4720	426	in	in	IN
9937	4720	427	the	the	DT
9937	4720	428	home	home	NN
9937	4720	429	,	,	,
9937	4720	430	of	of	IN
9937	4720	431	meat	meat	NN
9937	4720	432	in	in	IN
9937	4720	433	the	the	DT
9937	4720	434	market	market	NN
9937	4720	435	,	,	,
9937	4720	436	Carp	Carp	NNP
9937	4720	437	,	,	,
9937	4720	438	Composition	composition	NN
9937	4720	439	and	and	CC
9937	4720	440	food	food	NN
9937	4720	441	value	value	NN
9937	4720	442	of	of	IN
9937	4720	443	,	,	,
9937	4720	444	Carving	carve	VBG
9937	4720	445	meat	meat	NN
9937	4720	446	,	,	,
9937	4720	447	Serving	serve	VBG
9937	4720	448	and	and	CC
9937	4720	449	,	,	,
9937	4720	450	poultry	poultry	NN
9937	4720	451	,	,	,
9937	4720	452	Serving	serve	VBG
9937	4720	453	and	and	CC
9937	4720	454	,	,	,
9937	4720	455	Casserole	Casserole	NNP
9937	4720	456	,	,	,
9937	4720	457	Chicken	Chicken	NNP
9937	4720	458	en	en	IN
9937	4720	459	,	,	,
9937	4720	460	Catfish	Catfish	NNP
9937	4720	461	,	,	,
9937	4720	462	Composition	composition	NN
9937	4720	463	and	and	CC
9937	4720	464	food	food	NN
9937	4720	465	value	value	NN
9937	4720	466	of	of	IN
9937	4720	467	,	,	,
9937	4720	468	Caul	Caul	NNP
9937	4720	469	,	,	,
9937	4720	470	Celery	Celery	NNP
9937	4720	471	and	and	CC
9937	4720	472	radishes	radish	NNS
9937	4720	473	,	,	,
9937	4720	474	Cereals	Cereals	NNPS
9937	4720	475	,	,	,
9937	4720	476	Bacon	Bacon	NNP
9937	4720	477	combined	combine	VBD
9937	4720	478	with	with	IN
9937	4720	479	,	,	,
9937	4720	480	Chestnut	Chestnut	NNP
9937	4720	481	purée	purée	NN
9937	4720	482	,	,	,
9937	4720	483	stuffing	stuffing	NN
9937	4720	484	,	,	,
9937	4720	485	Chicken	Chicken	NNP
9937	4720	486	à	à	NNP
9937	4720	487	la	la	NN
9937	4720	488	king	king	NN
9937	4720	489	,	,	,
9937	4720	490	Béchamel	Béchamel	NNP
9937	4720	491	,	,	,
9937	4720	492	Boned	Boned	NNP
9937	4720	493	,	,	,
9937	4720	494	broilers	broiler	NNS
9937	4720	495	,	,	,
9937	4720	496	Composition	composition	NN
9937	4720	497	and	and	CC
9937	4720	498	food	food	NN
9937	4720	499	value	value	NN
9937	4720	500	of	of	IN
9937	4720	501	,	,	,
9937	4720	502	Crop	Crop	NNP
9937	4720	503	of	of	IN
9937	4720	504	a	a	DT
9937	4720	505	,	,	,
9937	4720	506	croquettes	croquette	NNS
9937	4720	507	,	,	,
9937	4720	508	curry	curry	VB
9937	4720	509	,	,	,
9937	4720	510	Cutting	cut	VBG
9937	4720	511	up	up	RP
9937	4720	512	a	a	DT
9937	4720	513	,	,	,
9937	4720	514	Definition	definition	NN
9937	4720	515	of	of	IN
9937	4720	516	,	,	,
9937	4720	517	Determining	determine	VBG
9937	4720	518	the	the	DT
9937	4720	519	age	age	NN
9937	4720	520	of	of	IN
9937	4720	521	,	,	,
9937	4720	522	Determining	determine	VBG
9937	4720	523	the	the	DT
9937	4720	524	freshness	freshness	NN
9937	4720	525	of	of	IN
9937	4720	526	,	,	,
9937	4720	527	Drawing	draw	VBG
9937	4720	528	a	a	DT
9937	4720	529	,	,	,
9937	4720	530	Dressing	dress	VBG
9937	4720	531	a	a	DT
9937	4720	532	,	,	,
9937	4720	533	en	en	FW
9937	4720	534	casserole	casserole	NNS
9937	4720	535	,	,	,
9937	4720	536	feet	foot	NNS
9937	4720	537	,	,	,
9937	4720	538	Preparing	Preparing	NNP
9937	4720	539	,	,	,
9937	4720	540	Fricassee	Fricassee	NNP
9937	4720	541	of	of	IN
9937	4720	542	,	,	,
9937	4720	543	Fried	Fried	NNP
9937	4720	544	,	,	,
9937	4720	545	Frying	Frying	NNP
9937	4720	546	,	,	,
9937	4720	547	General	general	JJ
9937	4720	548	marks	mark	NNS
9937	4720	549	of	of	IN
9937	4720	550	good	good	JJ
9937	4720	551	quality	quality	NN
9937	4720	552	in	in	RB
9937	4720	553	,	,	,
9937	4720	554	giblets	giblet	NNS
9937	4720	555	,	,	,
9937	4720	556	Gravy	Gravy	NNP
9937	4720	557	for	for	IN
9937	4720	558	fried	fried	JJ
9937	4720	559	,	,	,
9937	4720	560	Jellied	Jellied	NNP
9937	4720	561	,	,	,
9937	4720	562	Maryland	Maryland	NNP
9937	4720	563	fried	fry	VBD
9937	4720	564	,	,	,
9937	4720	565	pie	pie	NN
9937	4720	566	,	,	,
9937	4720	567	Plucking	pluck	VBG
9937	4720	568	a	a	LS
9937	4720	569	,	,	,
9937	4720	570	Poultry	Poultry	NNP
9937	4720	571	other	other	JJ
9937	4720	572	than	than	IN
9937	4720	573	,	,	,
9937	4720	574	Preparation	Preparation	NNP
9937	4720	575	of	of	IN
9937	4720	576	,	,	,
9937	4720	577	Roast	Roast	NNP
9937	4720	578	,	,	,
9937	4720	579	Roasting	roasting	NN
9937	4720	580	,	,	,
9937	4720	581	salad	salad	NN
9937	4720	582	,	,	,
9937	4720	583	salad	salad	NN
9937	4720	584	,	,	,
9937	4720	585	Mock	Mock	NNP
9937	4720	586	,	,	,
9937	4720	587	Selection	Selection	NNP
9937	4720	588	of	of	IN
9937	4720	589	,	,	,
9937	4720	590	Singeing	Singeing	NNP
9937	4720	591	a	a	DT
9937	4720	592	,	,	,
9937	4720	593	stew	stew	NN
9937	4720	594	with	with	IN
9937	4720	595	dumplings	dumpling	NNS
9937	4720	596	or	or	CC
9937	4720	597	noodles	noodle	NNS
9937	4720	598	,	,	,
9937	4720	599	with	with	IN
9937	4720	600	paprika	paprika	NN
9937	4720	601	sauce	sauce	NN
9937	4720	602	,	,	,
9937	4720	603	Fried	Fried	NNP
9937	4720	604	,	,	,
9937	4720	605	with	with	IN
9937	4720	606	rice	rice	NN
9937	4720	607	,	,	,
9937	4720	608	Chickens	Chickens	NNPS
9937	4720	609	,	,	,
9937	4720	610	Live	live	RB
9937	4720	611	,	,	,
9937	4720	612	Chops	Chops	NNPS
9937	4720	613	in	in	IN
9937	4720	614	tomato	tomato	NN
9937	4720	615	sauce	sauce	NN
9937	4720	616	,	,	,
9937	4720	617	pork	pork	NN
9937	4720	618	,	,	,
9937	4720	619	Lamb	Lamb	NNP
9937	4720	620	and	and	CC
9937	4720	621	mutton	mutton	NN
9937	4720	622	,	,	,
9937	4720	623	Veal	Veal	NNP
9937	4720	624	,	,	,
9937	4720	625	Chowder	Chowder	NNP
9937	4720	626	,	,	,
9937	4720	627	Clam	Clam	NNP
9937	4720	628	,	,	,
9937	4720	629	Corn	Corn	NNP
9937	4720	630	,	,	,
9937	4720	631	Fish	fish	NN
9937	4720	632	,	,	,
9937	4720	633	Potato	Potato	NNP
9937	4720	634	,	,	,
9937	4720	635	Chowders	Chowders	NNPS
9937	4720	636	,	,	,
9937	4720	637	Chuck	Chuck	NNP
9937	4720	638	roasts	roast	NNS
9937	4720	639	,	,	,
9937	4720	640	Clam	Clam	NNP
9937	4720	641	chowder	chowder	NN
9937	4720	642	,	,	,
9937	4720	643	Clams	Clams	NNPS
9937	4720	644	,	,	,
9937	4720	645	and	and	CC
9937	4720	646	scallops	scallop	NNS
9937	4720	647	,	,	,
9937	4720	648	Oysters	Oysters	NNP
9937	4720	649	,	,	,
9937	4720	650	Baked	Baked	NNP
9937	4720	651	,	,	,
9937	4720	652	Composition	composition	NN
9937	4720	653	and	and	CC
9937	4720	654	food	food	NN
9937	4720	655	value	value	NN
9937	4720	656	of	of	IN
9937	4720	657	,	,	,
9937	4720	658	Fried	Fried	NNP
9937	4720	659	,	,	,
9937	4720	660	Nature	nature	NN
9937	4720	661	and	and	CC
9937	4720	662	digestibility	digestibility	NN
9937	4720	663	of	of	IN
9937	4720	664	,	,	,
9937	4720	665	Opening	opening	NN
9937	4720	666	of	of	IN
9937	4720	667	,	,	,
9937	4720	668	Preparation	Preparation	NNP
9937	4720	669	of	of	IN
9937	4720	670	,	,	,
9937	4720	671	Raw	Raw	NNP
9937	4720	672	,	,	,
9937	4720	673	Steamed	Steamed	NNP
9937	4720	674	,	,	,
9937	4720	675	Classes	Classes	NNPS
9937	4720	676	of	of	IN
9937	4720	677	soup	soup	NN
9937	4720	678	,	,	,
9937	4720	679	General	General	NNP
9937	4720	680	,	,	,
9937	4720	681	of	of	IN
9937	4720	682	soups	soup	NNS
9937	4720	683	denoting	denote	VBG
9937	4720	684	consistency	consistency	NN
9937	4720	685	,	,	,
9937	4720	686	Classification	classification	NN
9937	4720	687	of	of	IN
9937	4720	688	poultry	poultry	NN
9937	4720	689	,	,	,
9937	4720	690	of	of	IN
9937	4720	691	soups	soup	NNS
9937	4720	692	,	,	,
9937	4720	693	Cleaning	cleaning	NN
9937	4720	694	fish	fish	NN
9937	4720	695	,	,	,
9937	4720	696	Clear	Clear	NNP
9937	4720	697	soup	soup	NN
9937	4720	698	or	or	CC
9937	4720	699	bouillon	bouillon	NN
9937	4720	700	,	,	,
9937	4720	701	Stock	Stock	NNP
9937	4720	702	for	for	IN
9937	4720	703	,	,	,
9937	4720	704	soups	soup	NNS
9937	4720	705	,	,	,
9937	4720	706	soups	soup	NNS
9937	4720	707	and	and	CC
9937	4720	708	stocks	stock	NNS
9937	4720	709	,	,	,
9937	4720	710	Clearing	Clearing	NNP
9937	4720	711	soup	soup	NN
9937	4720	712	,	,	,
9937	4720	713	Cocktail	Cocktail	NNP
9937	4720	714	,	,	,
9937	4720	715	Crab	Crab	NNP
9937	4720	716	-	-	HYPH
9937	4720	717	flake	flake	NNP
9937	4720	718	,	,	,
9937	4720	719	Lobster	Lobster	NNP
9937	4720	720	,	,	,
9937	4720	721	Oyster	Oyster	NNP
9937	4720	722	,	,	,
9937	4720	723	Cod	Cod	NNP
9937	4720	724	,	,	,
9937	4720	725	Boiled	Boiled	NNP
9937	4720	726	,	,	,
9937	4720	727	Codfish	codfish	JJ
9937	4720	728	balls	ball	NNS
9937	4720	729	,	,	,
9937	4720	730	Creamed	Creamed	NNP
9937	4720	731	,	,	,
9937	4720	732	Cold	Cold	NNP
9937	4720	733	pork	pork	NN
9937	4720	734	with	with	IN
9937	4720	735	fried	fried	JJ
9937	4720	736	apples	apple	NNS
9937	4720	737	,	,	,
9937	4720	738	-storage	-storage	JJ
9937	4720	739	poultry	poultry	NN
9937	4720	740	,	,	,
9937	4720	741	Comparison	comparison	NN
9937	4720	742	of	of	IN
9937	4720	743	fish	fish	NN
9937	4720	744	and	and	CC
9937	4720	745	meat	meat	NN
9937	4720	746	,	,	,
9937	4720	747	Table	table	NN
9937	4720	748	showing	show	VBG
9937	4720	749	the	the	DT
9937	4720	750	,	,	,
9937	4720	751	of	of	IN
9937	4720	752	fish	fish	NN
9937	4720	753	with	with	IN
9937	4720	754	meat	meat	NN
9937	4720	755	,	,	,
9937	4720	756	of	of	IN
9937	4720	757	mutton	mutton	NNP
9937	4720	758	and	and	CC
9937	4720	759	lamb	lamb	NNP
9937	4720	760	,	,	,
9937	4720	761	Composition	composition	NN
9937	4720	762	and	and	CC
9937	4720	763	food	food	NN
9937	4720	764	value	value	NN
9937	4720	765	of	of	IN
9937	4720	766	beef	beef	NN
9937	4720	767	,	,	,
9937	4720	768	and	and	CC
9937	4720	769	food	food	NN
9937	4720	770	value	value	NN
9937	4720	771	of	of	IN
9937	4720	772	black	black	JJ
9937	4720	773	bass	bass	NN
9937	4720	774	,	,	,
9937	4720	775	and	and	CC
9937	4720	776	food	food	NN
9937	4720	777	value	value	NN
9937	4720	778	of	of	IN
9937	4720	779	bluefish	bluefish	NN
9937	4720	780	,	,	,
9937	4720	781	and	and	CC
9937	4720	782	food	food	NN
9937	4720	783	value	value	NN
9937	4720	784	of	of	IN
9937	4720	785	canned	can	VBN
9937	4720	786	salmon	salmon	NN
9937	4720	787	,	,	,
9937	4720	788	and	and	CC
9937	4720	789	food	food	NN
9937	4720	790	value	value	NN
9937	4720	791	of	of	IN
9937	4720	792	carp	carp	NN
9937	4720	793	,	,	,
9937	4720	794	and	and	CC
9937	4720	795	food	food	NN
9937	4720	796	value	value	NN
9937	4720	797	of	of	IN
9937	4720	798	catfish	catfish	NN
9937	4720	799	,	,	,
9937	4720	800	and	and	CC
9937	4720	801	food	food	NN
9937	4720	802	value	value	NN
9937	4720	803	of	of	IN
9937	4720	804	chicken	chicken	NN
9937	4720	805	broilers	broiler	NNS
9937	4720	806	,	,	,
9937	4720	807	and	and	CC
9937	4720	808	food	food	NN
9937	4720	809	value	value	NN
9937	4720	810	of	of	IN
9937	4720	811	clams	clam	NNS
9937	4720	812	,	,	,
9937	4720	813	and	and	CC
9937	4720	814	food	food	NN
9937	4720	815	value	value	NN
9937	4720	816	of	of	IN
9937	4720	817	crabs	crab	NNS
9937	4720	818	,	,	,
9937	4720	819	and	and	CC
9937	4720	820	food	food	NN
9937	4720	821	value	value	NN
9937	4720	822	of	of	IN
9937	4720	823	fowl	fowl	NN
9937	4720	824	,	,	,
9937	4720	825	and	and	CC
9937	4720	826	food	food	NN
9937	4720	827	value	value	NN
9937	4720	828	of	of	IN
9937	4720	829	halibut	halibut	NNP
9937	4720	830	steak	steak	NNP
9937	4720	831	,	,	,
9937	4720	832	and	and	CC
9937	4720	833	food	food	NN
9937	4720	834	value	value	NN
9937	4720	835	of	of	IN
9937	4720	836	lake	lake	NNP
9937	4720	837	trout	trout	NNP
9937	4720	838	,	,	,
9937	4720	839	and	and	CC
9937	4720	840	food	food	NN
9937	4720	841	value	value	NN
9937	4720	842	of	of	IN
9937	4720	843	lamb	lamb	NN
9937	4720	844	,	,	,
9937	4720	845	and	and	CC
9937	4720	846	food	food	NN
9937	4720	847	value	value	NN
9937	4720	848	of	of	IN
9937	4720	849	leg	leg	NN
9937	4720	850	of	of	IN
9937	4720	851	lamb	lamb	NNP
9937	4720	852	,	,	,
9937	4720	853	and	and	CC
9937	4720	854	food	food	NN
9937	4720	855	value	value	NN
9937	4720	856	of	of	IN
9937	4720	857	lobsters	lobster	NNS
9937	4720	858	,	,	,
9937	4720	859	and	and	CC
9937	4720	860	food	food	NN
9937	4720	861	value	value	NN
9937	4720	862	of	of	IN
9937	4720	863	mutton	mutton	NN
9937	4720	864	,	,	,
9937	4720	865	and	and	CC
9937	4720	866	food	food	NN
9937	4720	867	value	value	NN
9937	4720	868	of	of	IN
9937	4720	869	oysters	oyster	NNS
9937	4720	870	,	,	,
9937	4720	871	and	and	CC
9937	4720	872	food	food	NN
9937	4720	873	value	value	NN
9937	4720	874	of	of	IN
9937	4720	875	pork	pork	NN
9937	4720	876	,	,	,
9937	4720	877	and	and	CC
9937	4720	878	food	food	NN
9937	4720	879	value	value	NN
9937	4720	880	of	of	IN
9937	4720	881	pork	pork	NN
9937	4720	882	chops	chop	NNS
9937	4720	883	,	,	,
9937	4720	884	and	and	CC
9937	4720	885	food	food	NN
9937	4720	886	value	value	NN
9937	4720	887	of	of	IN
9937	4720	888	red	red	JJ
9937	4720	889	snapper	snapper	NN
9937	4720	890	,	,	,
9937	4720	891	and	and	CC
9937	4720	892	food	food	NN
9937	4720	893	value	value	NN
9937	4720	894	of	of	IN
9937	4720	895	scallops	scallop	NNS
9937	4720	896	,	,	,
9937	4720	897	and	and	CC
9937	4720	898	food	food	NN
9937	4720	899	value	value	NN
9937	4720	900	of	of	IN
9937	4720	901	shell	shell	JJ
9937	4720	902	fish	fish	NN
9937	4720	903	,	,	,
9937	4720	904	and	and	CC
9937	4720	905	food	food	NN
9937	4720	906	value	value	NN
9937	4720	907	of	of	IN
9937	4720	908	shell	shell	JJ
9937	4720	909	fish	fish	NN
9937	4720	910	,	,	.
9937	4720	911	Tables	table	NNS
9937	4720	912	showing	show	VBG
9937	4720	913	,	,	,
9937	4720	914	and	and	CC
9937	4720	915	food	food	NN
9937	4720	916	value	value	NN
9937	4720	917	of	of	IN
9937	4720	918	veal	veal	NN
9937	4720	919	,	,	,
9937	4720	920	and	and	CC
9937	4720	921	food	food	NN
9937	4720	922	value	value	NN
9937	4720	923	of	of	IN
9937	4720	924	whitefish	whitefish	NN
9937	4720	925	,	,	,
9937	4720	926	and	and	CC
9937	4720	927	structure	structure	NN
9937	4720	928	of	of	IN
9937	4720	929	meat	meat	NN
9937	4720	930	,	,	,
9937	4720	931	of	of	IN
9937	4720	932	fish	fish	NN
9937	4720	933	,	,	,
9937	4720	934	of	of	IN
9937	4720	935	oysters	oyster	NNS
9937	4720	936	,	,	,
9937	4720	937	of	of	IN
9937	4720	938	poultry	poultry	NN
9937	4720	939	,	,	,
9937	4720	940	Connective	connective	JJ
9937	4720	941	tissue	tissue	NN
9937	4720	942	,	,	,
9937	4720	943	Consommé	Consommé	NNP
9937	4720	944	,	,	,
9937	4720	945	Cooking	Cooking	NNP
9937	4720	946	meat	meat	NN
9937	4720	947	for	for	IN
9937	4720	948	soup	soup	NN
9937	4720	949	,	,	,
9937	4720	950	meat	meat	NN
9937	4720	951	,	,	,
9937	4720	952	Methods	Methods	NNPS
9937	4720	953	of	of	IN
9937	4720	954	,	,	,
9937	4720	955	meat	meat	NN
9937	4720	956	,	,	,
9937	4720	957	Purposes	purpose	NNS
9937	4720	958	of	of	IN
9937	4720	959	,	,	,
9937	4720	960	meat	meat	NN
9937	4720	961	,	,	,
9937	4720	962	Time	Time	NNP
9937	4720	963	required	require	VBN
9937	4720	964	for	for	IN
9937	4720	965	,	,	,
9937	4720	966	meats	meat	NNS
9937	4720	967	,	,	,
9937	4720	968	Time	time	NN
9937	4720	969	table	table	NN
9937	4720	970	for	for	IN
9937	4720	971	,	,	,
9937	4720	972	of	of	IN
9937	4720	973	beef	beef	NN
9937	4720	974	,	,	,
9937	4720	975	of	of	IN
9937	4720	976	fish	fish	NN
9937	4720	977	,	,	,
9937	4720	978	of	of	IN
9937	4720	979	giblets	giblet	NNS
9937	4720	980	,	,	,
9937	4720	981	of	of	IN
9937	4720	982	mutton	mutton	NNP
9937	4720	983	and	and	CC
9937	4720	984	lamb	lamb	NNP
9937	4720	985	,	,	,
9937	4720	986	of	of	IN
9937	4720	987	pork	pork	NN
9937	4720	988	,	,	,
9937	4720	989	of	of	IN
9937	4720	990	poultry	poultry	NN
9937	4720	991	,	,	,
9937	4720	992	Cooking	cooking	NN
9937	4720	993	of	of	IN
9937	4720	994	veal	veal	NN
9937	4720	995	,	,	,
9937	4720	996	oysters	oyster	NNS
9937	4720	997	,	,	,
9937	4720	998	Important	important	JJ
9937	4720	999	points	point	NNS
9937	4720	1000	in	in	IN
9937	4720	1001	,	,	,
9937	4720	1002	Preparing	prepare	VBG
9937	4720	1003	rabbit	rabbit	NN
9937	4720	1004	for	for	IN
9937	4720	1005	,	,	,
9937	4720	1006	Corn	corn	NN
9937	4720	1007	chowder	chowder	NN
9937	4720	1008	,	,	,
9937	4720	1009	soup	soup	NN
9937	4720	1010	,	,	,
9937	4720	1011	Cream	Cream	NNP
9937	4720	1012	of	of	IN
9937	4720	1013	,	,	,
9937	4720	1014	Corned	corned	JJ
9937	4720	1015	beef	beef	NN
9937	4720	1016	,	,	,
9937	4720	1017	beef	beef	NN
9937	4720	1018	,	,	,
9937	4720	1019	Boiled	Boiled	NNP
9937	4720	1020	,	,	,
9937	4720	1021	beef	beef	NN
9937	4720	1022	,	,	,
9937	4720	1023	Preparation	Preparation	NNP
9937	4720	1024	of	of	IN
9937	4720	1025	stews	stew	NNS
9937	4720	1026	and	and	CC
9937	4720	1027	,	,	,
9937	4720	1028	Cottage	cottage	NN
9937	4720	1029	pie	pie	NN
9937	4720	1030	,	,	,
9937	4720	1031	Cotuits	Cotuits	NNPS
9937	4720	1032	,	,	,
9937	4720	1033	Crab	Crab	NNP
9937	4720	1034	,	,	,
9937	4720	1035	Deviled	Deviled	NNP
9937	4720	1036	,	,	,
9937	4720	1037	flake	flake	NN
9937	4720	1038	cocktail	cocktail	NN
9937	4720	1039	,	,	,
9937	4720	1040	meat	meat	NN
9937	4720	1041	,	,	,
9937	4720	1042	Creamed	Creamed	NNP
9937	4720	1043	,	,	,
9937	4720	1044	Crabs	Crabs	NNP
9937	4720	1045	,	,	,
9937	4720	1046	and	and	CC
9937	4720	1047	shrimp	shrimp	NN
9937	4720	1048	,	,	,
9937	4720	1049	General	general	JJ
9937	4720	1050	characteristics	characteristic	NNS
9937	4720	1051	of	of	IN
9937	4720	1052	lobsters	lobster	NNS
9937	4720	1053	,	,	,
9937	4720	1054	Composition	composition	NN
9937	4720	1055	and	and	CC
9937	4720	1056	food	food	NN
9937	4720	1057	value	value	NN
9937	4720	1058	of	of	IN
9937	4720	1059	,	,	,
9937	4720	1060	Fried	Fried	NNP
9937	4720	1061	soft	soft	RB
9937	4720	1062	-	-	HYPH
9937	4720	1063	shelled	shelled	JJ
9937	4720	1064	,	,	,
9937	4720	1065	Hard	Hard	NNP
9937	4720	1066	-	-	HYPH
9937	4720	1067	shelled	shell	VBN
9937	4720	1068	,	,	,
9937	4720	1069	Nature	nature	NN
9937	4720	1070	of	of	IN
9937	4720	1071	,	,	,
9937	4720	1072	Oyster	Oyster	NNP
9937	4720	1073	,	,	,
9937	4720	1074	Preliminary	preliminary	JJ
9937	4720	1075	preparation	preparation	NN
9937	4720	1076	of	of	IN
9937	4720	1077	,	,	,
9937	4720	1078	Preparation	Preparation	NNP
9937	4720	1079	of	of	IN
9937	4720	1080	,	,	,
9937	4720	1081	Soft	Soft	NNP
9937	4720	1082	-	-	HYPH
9937	4720	1083	shelled	shell	VBN
9937	4720	1084	,	,	,
9937	4720	1085	Cracker	Cracker	NNP
9937	4720	1086	stuffing	stuffing	NN
9937	4720	1087	,	,	,
9937	4720	1088	Crackers	Crackers	NNPS
9937	4720	1089	,	,	,
9937	4720	1090	Cream	Cream	NNP
9937	4720	1091	-	-	HYPH
9937	4720	1092	of	of	IN
9937	4720	1093	-	-	HYPH
9937	4720	1094	asparagus	asparagus	NN
9937	4720	1095	soup	soup	NN
9937	4720	1096	,	,	,
9937	4720	1097	of	of	IN
9937	4720	1098	-	-	HYPH
9937	4720	1099	corn	corn	NN
9937	4720	1100	soup	soup	NN
9937	4720	1101	,	,	,
9937	4720	1102	of	of	IN
9937	4720	1103	-	-	HYPH
9937	4720	1104	onion	onion	NN
9937	4720	1105	soup	soup	NN
9937	4720	1106	,	,	,
9937	4720	1107	of	of	IN
9937	4720	1108	-	-	HYPH
9937	4720	1109	pea	pea	NNP
9937	4720	1110	soup	soup	NN
9937	4720	1111	,	,	,
9937	4720	1112	of	of	IN
9937	4720	1113	-	-	HYPH
9937	4720	1114	potato	potato	NN
9937	4720	1115	soup	soup	NN
9937	4720	1116	,	,	,
9937	4720	1117	of	of	IN
9937	4720	1118	-	-	HYPH
9937	4720	1119	spinach	spinach	NN
9937	4720	1120	soup	soup	NN
9937	4720	1121	,	,	,
9937	4720	1122	of	of	IN
9937	4720	1123	-	-	HYPH
9937	4720	1124	tomato	tomato	NNP
9937	4720	1125	soup	soup	NN
9937	4720	1126	,	,	,
9937	4720	1127	sauce	sauce	NN
9937	4720	1128	,	,	,
9937	4720	1129	Lemon	Lemon	NNP
9937	4720	1130	,	,	,
9937	4720	1131	soups	soup	NNS
9937	4720	1132	,	,	,
9937	4720	1133	Creamed	cream	VBN
9937	4720	1134	codfish	codfish	NN
9937	4720	1135	,	,	,
9937	4720	1136	crab	crab	NN
9937	4720	1137	meat	meat	NN
9937	4720	1138	,	,	,
9937	4720	1139	finnan	finnan	NNP
9937	4720	1140	haddie	haddie	NNP
9937	4720	1141	,	,	,
9937	4720	1142	fish	fish	NN
9937	4720	1143	in	in	IN
9937	4720	1144	potato	potato	NN
9937	4720	1145	nest	nest	NN
9937	4720	1146	,	,	,
9937	4720	1147	oysters	oyster	NNS
9937	4720	1148	,	,	,
9937	4720	1149	salmon	salmon	VBP
9937	4720	1150	with	with	IN
9937	4720	1151	rice	rice	NN
9937	4720	1152	,	,	,
9937	4720	1153	shrimp	shrimp	NN
9937	4720	1154	,	,	,
9937	4720	1155	sweetbreads	sweetbread	NNS
9937	4720	1156	,	,	,
9937	4720	1157	tuna	tuna	NN
9937	4720	1158	fish	fish	NN
9937	4720	1159	,	,	,
9937	4720	1160	veal	veal	NN
9937	4720	1161	on	on	IN
9937	4720	1162	biscuits	biscuit	NNS
9937	4720	1163	,	,	,
9937	4720	1164	Crop	crop	NN
9937	4720	1165	of	of	IN
9937	4720	1166	a	a	DT
9937	4720	1167	chicken	chicken	NN
9937	4720	1168	,	,	,
9937	4720	1169	Croquettes	Croquettes	NNPS
9937	4720	1170	,	,	,
9937	4720	1171	Chicken	Chicken	NNP
9937	4720	1172	,	,	,
9937	4720	1173	Fish	fish	NN
9937	4720	1174	,	,	,
9937	4720	1175	Frying	fry	VBG
9937	4720	1176	of	of	IN
9937	4720	1177	,	,	,
9937	4720	1178	Lobster	Lobster	NNP
9937	4720	1179	,	,	,
9937	4720	1180	Sweetbread	Sweetbread	NNP
9937	4720	1181	,	,	,
9937	4720	1182	Veal	Veal	NNP
9937	4720	1183	,	,	,
9937	4720	1184	Croutons	Croutons	NNPS
9937	4720	1185	,	,	,
9937	4720	1186	Crown	Crown	NNP
9937	4720	1187	roast	roast	NN
9937	4720	1188	of	of	IN
9937	4720	1189	lamb	lamb	NNP
9937	4720	1190	,	,	,
9937	4720	1191	roast	roast	NN
9937	4720	1192	of	of	IN
9937	4720	1193	pork	pork	NN
9937	4720	1194	,	,	,
9937	4720	1195	Crustaceans	Crustaceans	NNPS
9937	4720	1196	,	,	,
9937	4720	1197	Cured	cure	VBN
9937	4720	1198	pork	pork	NN
9937	4720	1199	,	,	,
9937	4720	1200	Preparation	Preparation	NNP
9937	4720	1201	of	of	IN
9937	4720	1202	,	,	,
9937	4720	1203	Curry	Curry	NNP
9937	4720	1204	,	,	,
9937	4720	1205	Chicken	Chicken	NNP
9937	4720	1206	,	,	,
9937	4720	1207	Cutlets	Cutlets	NNPS
9937	4720	1208	in	in	IN
9937	4720	1209	brown	brown	JJ
9937	4720	1210	sauce	sauce	NN
9937	4720	1211	,	,	,
9937	4720	1212	Veal	Veal	NNP
9937	4720	1213	,	,	,
9937	4720	1214	Pan	Pan	NNP
9937	4720	1215	-	-	HYPH
9937	4720	1216	broiled	broil	VBN
9937	4720	1217	veal	veal	NN
9937	4720	1218	steak	steak	NN
9937	4720	1219	or	or	CC
9937	4720	1220	,	,	,
9937	4720	1221	Cutlets	Cutlets	NNPS
9937	4720	1222	,	,	,
9937	4720	1223	Veal	veal	NN
9937	4720	1224	steaks	steak	NNS
9937	4720	1225	or	or	CC
9937	4720	1226	,	,	,
9937	4720	1227	Cuts	Cuts	NNP
9937	4720	1228	,	,	,
9937	4720	1229	Names	Names	NNPS
9937	4720	1230	and	and	CC
9937	4720	1231	uses	use	NNS
9937	4720	1232	of	of	IN
9937	4720	1233	beef	beef	NN
9937	4720	1234	,	,	,
9937	4720	1235	Names	Names	NNPS
9937	4720	1236	of	of	IN
9937	4720	1237	pork	pork	NN
9937	4720	1238	,	,	,
9937	4720	1239	obtained	obtain	VBN
9937	4720	1240	from	from	IN
9937	4720	1241	a	a	DT
9937	4720	1242	side	side	NN
9937	4720	1243	of	of	IN
9937	4720	1244	beef	beef	NN
9937	4720	1245	and	and	CC
9937	4720	1246	their	-PRON-	PRP$
9937	4720	1247	uses	use	NNS
9937	4720	1248	,	,	,
9937	4720	1249	Table	table	NN
9937	4720	1250	of	of	IN
9937	4720	1251	,	,	,
9937	4720	1252	of	of	IN
9937	4720	1253	beef	beef	NN
9937	4720	1254	,	,	,
9937	4720	1255	of	of	IN
9937	4720	1256	beef	beef	NN
9937	4720	1257	for	for	IN
9937	4720	1258	stewing	stew	VBG
9937	4720	1259	and	and	CC
9937	4720	1260	corning	corning	NN
9937	4720	1261	,	,	,
9937	4720	1262	of	of	IN
9937	4720	1263	beef	beef	NN
9937	4720	1264	,	,	,
9937	4720	1265	Method	Method	NNP
9937	4720	1266	of	of	IN
9937	4720	1267	obtaining	obtain	VBG
9937	4720	1268	,	,	,
9937	4720	1269	of	of	IN
9937	4720	1270	beef	beef	NN
9937	4720	1271	,	,	,
9937	4720	1272	Table	table	NN
9937	4720	1273	of	of	IN
9937	4720	1274	,	,	,
9937	4720	1275	of	of	IN
9937	4720	1276	beef	beef	NN
9937	4720	1277	,	,	,
9937	4720	1278	Uses	Uses	NNPS
9937	4720	1279	of	of	IN
9937	4720	1280	,	,	,
9937	4720	1281	of	of	IN
9937	4720	1282	mutton	mutton	NNP
9937	4720	1283	and	and	CC
9937	4720	1284	lamb	lamb	NN
9937	4720	1285	,	,	,
9937	4720	1286	Distinguishing	Distinguishing	NNP
9937	4720	1287	features	feature	VBZ
9937	4720	1288	of	of	IN
9937	4720	1289	,	,	,
9937	4720	1290	of	of	IN
9937	4720	1291	mutton	mutton	NNP
9937	4720	1292	and	and	CC
9937	4720	1293	lamb	lamb	NNP
9937	4720	1294	,	,	,
9937	4720	1295	Method	Method	NNP
9937	4720	1296	of	of	IN
9937	4720	1297	obtaining	obtain	VBG
9937	4720	1298	,	,	,
9937	4720	1299	of	of	IN
9937	4720	1300	mutton	mutton	NNP
9937	4720	1301	and	and	CC
9937	4720	1302	lamb	lamb	NNP
9937	4720	1303	,	,	,
9937	4720	1304	Names	Names	NNPS
9937	4720	1305	and	and	CC
9937	4720	1306	uses	use	NNS
9937	4720	1307	of	of	IN
9937	4720	1308	,	,	,
9937	4720	1309	of	of	IN
9937	4720	1310	mutton	mutton	NNP
9937	4720	1311	and	and	CC
9937	4720	1312	lamb	lamb	NNP
9937	4720	1313	,	,	,
9937	4720	1314	Table	table	NN
9937	4720	1315	of	of	IN
9937	4720	1316	,	,	,
9937	4720	1317	of	of	IN
9937	4720	1318	pork	pork	NN
9937	4720	1319	,	,	,
9937	4720	1320	of	of	IN
9937	4720	1321	pork	pork	NN
9937	4720	1322	,	,	,
9937	4720	1323	Uses	Uses	NNPS
9937	4720	1324	of	of	IN
9937	4720	1325	,	,	,
9937	4720	1326	of	of	IN
9937	4720	1327	veal	veal	NN
9937	4720	1328	and	and	CC
9937	4720	1329	their	-PRON-	PRP$
9937	4720	1330	uses	use	NNS
9937	4720	1331	,	,	,
9937	4720	1332	Preparation	preparation	NN
9937	4720	1333	of	of	IN
9937	4720	1334	veal	veal	NN
9937	4720	1335	,	,	,
9937	4720	1336	Table	table	NN
9937	4720	1337	of	of	IN
9937	4720	1338	pork	pork	NN
9937	4720	1339	,	,	,
9937	4720	1340	Table	table	NN
9937	4720	1341	of	of	IN
9937	4720	1342	veal	veal	NN
9937	4720	1343	,	,	,
9937	4720	1344	Cutting	cut	VBG
9937	4720	1345	up	up	RP
9937	4720	1346	a	a	DT
9937	4720	1347	chicken	chicken	NN
9937	4720	1348	,	,	,
9937	4720	1349	D	D	NNP
9937	4720	1350	Daikan	Daikan	NNP
9937	4720	1351	,	,	,
9937	4720	1352	Deep	deep	JJ
9937	4720	1353	-	-	HYPH
9937	4720	1354	fat	fat	NN
9937	4720	1355	frying	frying	NN
9937	4720	1356	,	,	,
9937	4720	1357	Principles	Principles	NNPS
9937	4720	1358	of	of	IN
9937	4720	1359	,	,	,
9937	4720	1360	Delmonico	Delmonico	NNP
9937	4720	1361	steak	steak	NN
9937	4720	1362	,	,	,
9937	4720	1363	Deviled	Deviled	NNP
9937	4720	1364	crab	crab	NN
9937	4720	1365	,	,	,
9937	4720	1366	lobster	lobster	NN
9937	4720	1367	,	,	,
9937	4720	1368	Diet	Diet	NNP
9937	4720	1369	,	,	,
9937	4720	1370	Canned	canned	JJ
9937	4720	1371	fish	fish	NN
9937	4720	1372	in	in	IN
9937	4720	1373	the	the	DT
9937	4720	1374	,	,	,
9937	4720	1375	Fish	fish	NN
9937	4720	1376	in	in	IN
9937	4720	1377	the	the	DT
9937	4720	1378	,	,	,
9937	4720	1379	Meat	Meat	NNP
9937	4720	1380	in	in	IN
9937	4720	1381	the	the	DT
9937	4720	1382	,	,	,
9937	4720	1383	Salt	salt	NN
9937	4720	1384	and	and	CC
9937	4720	1385	smoked	smoke	VBD
9937	4720	1386	fish	fish	NN
9937	4720	1387	in	in	IN
9937	4720	1388	the	the	DT
9937	4720	1389	,	,	,
9937	4720	1390	Digestibility	Digestibility	NNP
9937	4720	1391	of	of	IN
9937	4720	1392	clams	clam	NNS
9937	4720	1393	,	,	,
9937	4720	1394	Nature	Nature	NNP
9937	4720	1395	and	and	CC
9937	4720	1396	,	,	,
9937	4720	1397	of	of	IN
9937	4720	1398	fish	fish	NN
9937	4720	1399	,	,	,
9937	4720	1400	of	of	IN
9937	4720	1401	oysters	oyster	NNS
9937	4720	1402	,	,	,
9937	4720	1403	Drawing	draw	VBG
9937	4720	1404	a	a	DT
9937	4720	1405	chicken	chicken	NN
9937	4720	1406	,	,	,
9937	4720	1407	Drawn	Drawn	NNP
9937	4720	1408	-	-	HYPH
9937	4720	1409	butter	butter	NN
9937	4720	1410	sauce	sauce	NN
9937	4720	1411	,	,	,
9937	4720	1412	Dressing	dress	VBG
9937	4720	1413	a	a	DT
9937	4720	1414	chicken	chicken	NN
9937	4720	1415	,	,	,
9937	4720	1416	for	for	IN
9937	4720	1417	salmon	salmon	NN
9937	4720	1418	mold	mold	NN
9937	4720	1419	,	,	,
9937	4720	1420	Dry	Dry	NNP
9937	4720	1421	plucking	plucking	NN
9937	4720	1422	,	,	,
9937	4720	1423	Duck	Duck	NNP
9937	4720	1424	,	,	,
9937	4720	1425	Liver	Liver	NNP
9937	4720	1426	stuffing	stuff	VBG
9937	4720	1427	for	for	IN
9937	4720	1428	,	,	,
9937	4720	1429	Peanut	Peanut	NNP
9937	4720	1430	stuffing	stuff	VBG
9937	4720	1431	for	for	IN
9937	4720	1432	roast	roast	NN
9937	4720	1433	,	,	,
9937	4720	1434	Preparation	Preparation	NNP
9937	4720	1435	of	of	IN
9937	4720	1436	,	,	,
9937	4720	1437	Roast	Roast	NNP
9937	4720	1438	,	,	,
9937	4720	1439	Spring	Spring	NNP
9937	4720	1440	,	,	,
9937	4720	1441	Young	Young	NNP
9937	4720	1442	,	,	,
9937	4720	1443	Ducks	Ducks	NNP
9937	4720	1444	,	,	,
9937	4720	1445	Selection	Selection	NNP
9937	4720	1446	of	of	IN
9937	4720	1447	,	,	,
9937	4720	1448	Dumplings	Dumplings	NNPS
9937	4720	1449	,	,	,
9937	4720	1450	or	or	CC
9937	4720	1451	noodles	noodle	NNS
9937	4720	1452	,	,	,
9937	4720	1453	Chicken	Chicken	NNP
9937	4720	1454	stew	stew	NN
9937	4720	1455	with	with	IN
9937	4720	1456	,	,	,
9937	4720	1457	E	e	NN
9937	4720	1458	Economic	economic	JJ
9937	4720	1459	value	value	NN
9937	4720	1460	of	of	IN
9937	4720	1461	soup	soup	NN
9937	4720	1462	,	,	,
9937	4720	1463	Economy	economy	NN
9937	4720	1464	in	in	IN
9937	4720	1465	the	the	DT
9937	4720	1466	purchase	purchase	NN
9937	4720	1467	of	of	IN
9937	4720	1468	poultry	poultry	NN
9937	4720	1469	,	,	,
9937	4720	1470	Eel	Eel	NNP
9937	4720	1471	,	,	,
9937	4720	1472	Fried	Fried	NNP
9937	4720	1473	,	,	,
9937	4720	1474	Stewed	Stewed	NNP
9937	4720	1475	,	,	,
9937	4720	1476	Egg	egg	NN
9937	4720	1477	balls	ball	NNS
9937	4720	1478	,	,	,
9937	4720	1479	Egg	egg	NN
9937	4720	1480	sauce	sauce	NN
9937	4720	1481	,	,	,
9937	4720	1482	Eggs	Eggs	NNP
9937	4720	1483	and	and	CC
9937	4720	1484	bacon	bacon	NN
9937	4720	1485	,	,	,
9937	4720	1486	Extractives	Extractives	NNP
9937	4720	1487	,	,	,
9937	4720	1488	in	in	IN
9937	4720	1489	meat	meat	NN
9937	4720	1490	,	,	,
9937	4720	1491	Extracts	Extracts	NNPS
9937	4720	1492	,	,	,
9937	4720	1493	Meat	Meat	NNP
9937	4720	1494	,	,	,
9937	4720	1495	Soup	Soup	NNP
9937	4720	1496	,	,	,
9937	4720	1497	Vegetable	Vegetable	NNP
9937	4720	1498	,	,	,
9937	4720	1499	F	F	NNP
9937	4720	1500	Fat	Fat	NNP
9937	4720	1501	in	in	IN
9937	4720	1502	fish	fish	NN
9937	4720	1503	,	,	,
9937	4720	1504	in	in	IN
9937	4720	1505	meat	meat	NN
9937	4720	1506	,	,	,
9937	4720	1507	Trying	try	VBG
9937	4720	1508	out	out	RP
9937	4720	1509	suet	suet	NN
9937	4720	1510	and	and	CC
9937	4720	1511	other	other	JJ
9937	4720	1512	,	,	,
9937	4720	1513	Feathers	Feathers	NNPS
9937	4720	1514	,	,	,
9937	4720	1515	Pin	Pin	NNP
9937	4720	1516	,	,	,
9937	4720	1517	Feeding	feeding	NN
9937	4720	1518	and	and	CC
9937	4720	1519	care	care	VB
9937	4720	1520	on	on	IN
9937	4720	1521	quality	quality	NN
9937	4720	1522	of	of	IN
9937	4720	1523	poultry	poultry	NN
9937	4720	1524	,	,	,
9937	4720	1525	Influence	Influence	NNP
9937	4720	1526	of	of	IN
9937	4720	1527	,	,	,
9937	4720	1528	Fillet	Fillet	NNP
9937	4720	1529	,	,	,
9937	4720	1530	Broiled	Broiled	NNP
9937	4720	1531	,	,	,
9937	4720	1532	mignon	mignon	NN
9937	4720	1533	,	,	,
9937	4720	1534	of	of	IN
9937	4720	1535	beef	beef	NN
9937	4720	1536	,	,	,
9937	4720	1537	of	of	IN
9937	4720	1538	flounder	flounder	NN
9937	4720	1539	,	,	,
9937	4720	1540	of	of	IN
9937	4720	1541	venison	venison	NNP
9937	4720	1542	,	,	,
9937	4720	1543	Roast	Roast	NNP
9937	4720	1544	,	,	,
9937	4720	1545	of	of	IN
9937	4720	1546	whitefish	whitefish	JJ
9937	4720	1547	,	,	,
9937	4720	1548	Baked	Baked	NNP
9937	4720	1549	,	,	,
9937	4720	1550	Filleting	fillet	VBG
9937	4720	1551	fish	fish	NN
9937	4720	1552	,	,	,
9937	4720	1553	Finnan	Finnan	NNP
9937	4720	1554	haddie	haddie	NN
9937	4720	1555	,	,	,
9937	4720	1556	Baked	Baked	NNP
9937	4720	1557	,	,	,
9937	4720	1558	haddie	haddie	NNP
9937	4720	1559	,	,	,
9937	4720	1560	Creamed	Creamed	NNP
9937	4720	1561	,	,	,
9937	4720	1562	First	First	NNP
9937	4720	1563	soup	soup	NN
9937	4720	1564	stock	stock	NN
9937	4720	1565	,	,	,
9937	4720	1566	Fish	fish	NN
9937	4720	1567	,	,	,
9937	4720	1568	and	and	CC
9937	4720	1569	meat	meat	NN
9937	4720	1570	,	,	,
9937	4720	1571	Relative	relative	JJ
9937	4720	1572	nutritive	nutritive	JJ
9937	4720	1573	value	value	NN
9937	4720	1574	of	of	IN
9937	4720	1575	,	,	,
9937	4720	1576	and	and	CC
9937	4720	1577	meat	meat	NN
9937	4720	1578	,	,	,
9937	4720	1579	Table	table	NN
9937	4720	1580	showing	show	VBG
9937	4720	1581	the	the	DT
9937	4720	1582	comparison	comparison	NN
9937	4720	1583	of	of	IN
9937	4720	1584	,	,	,
9937	4720	1585	Baked	Baked	NNP
9937	4720	1586	,	,	,
9937	4720	1587	Boiled	Boiled	NNP
9937	4720	1588	,	,	,
9937	4720	1589	boiler	boiler	NN
9937	4720	1590	,	,	,
9937	4720	1591	Boning	bone	VBG
9937	4720	1592	a	a	DT
9937	4720	1593	,	,	,
9937	4720	1594	Broiled	broil	VBN
9937	4720	1595	,	,	,
9937	4720	1596	Carbohydrate	Carbohydrate	NNP
9937	4720	1597	in	in	IN
9937	4720	1598	,	,	,
9937	4720	1599	chowder	chowder	NN
9937	4720	1600	,	,	,
9937	4720	1601	Cleaning	Cleaning	NNP
9937	4720	1602	,	,	,
9937	4720	1603	Composition	composition	NN
9937	4720	1604	and	and	CC
9937	4720	1605	food	food	NN
9937	4720	1606	value	value	NN
9937	4720	1607	of	of	IN
9937	4720	1608	shell	shell	NNP
9937	4720	1609	,	,	,
9937	4720	1610	Composition	Composition	NNP
9937	4720	1611	of	of	IN
9937	4720	1612	,	,	,
9937	4720	1613	Cooking	Cooking	NNP
9937	4720	1614	of	of	IN
9937	4720	1615	,	,	,
9937	4720	1616	Creamed	creamed	JJ
9937	4720	1617	tuna	tuna	NN
9937	4720	1618	,	,	,
9937	4720	1619	croquettes	croquette	NNS
9937	4720	1620	,	,	,
9937	4720	1621	Digestibility	Digestibility	NNP
9937	4720	1622	of	of	IN
9937	4720	1623	,	,	,
9937	4720	1624	Fat	fat	JJ
9937	4720	1625	in	in	RP
9937	4720	1626	,	,	,
9937	4720	1627	Filleting	Filleting	NNP
9937	4720	1628	,	,	,
9937	4720	1629	Food	food	NN
9937	4720	1630	value	value	NN
9937	4720	1631	of	of	IN
9937	4720	1632	,	,	,
9937	4720	1633	Freshness	Freshness	NNP
9937	4720	1634	of	of	IN
9937	4720	1635	,	,	,
9937	4720	1636	Fried	Fried	NNP
9937	4720	1637	,	,	,
9937	4720	1638	in	in	IN
9937	4720	1639	potato	potato	NN
9937	4720	1640	nest	nest	NN
9937	4720	1641	,	,	,
9937	4720	1642	Creamed	Creamed	NNP
9937	4720	1643	,	,	,
9937	4720	1644	in	in	IN
9937	4720	1645	the	the	DT
9937	4720	1646	diet	diet	NN
9937	4720	1647	,	,	,
9937	4720	1648	in	in	IN
9937	4720	1649	the	the	DT
9937	4720	1650	diet	diet	NN
9937	4720	1651	,	,	,
9937	4720	1652	Canned	Canned	NNP
9937	4720	1653	,	,	,
9937	4720	1654	in	in	IN
9937	4720	1655	the	the	DT
9937	4720	1656	diet	diet	NN
9937	4720	1657	,	,	,
9937	4720	1658	Salt	Salt	NNP
9937	4720	1659	and	and	CC
9937	4720	1660	smoked	smoke	VBD
9937	4720	1661	,	,	,
9937	4720	1662	in	in	IN
9937	4720	1663	the	the	DT
9937	4720	1664	home	home	NN
9937	4720	1665	,	,	,
9937	4720	1666	Care	care	NN
9937	4720	1667	of	of	IN
9937	4720	1668	,	,	,
9937	4720	1669	Left	left	NN
9937	4720	1670	-	-	HYPH
9937	4720	1671	over	over	RP
9937	4720	1672	,	,	,
9937	4720	1673	Mineral	Mineral	NNP
9937	4720	1674	matter	matter	NN
9937	4720	1675	in	in	RB
9937	4720	1676	,	,	,
9937	4720	1677	Planked	Planked	NNP
9937	4720	1678	,	,	,
9937	4720	1679	Protein	protein	NN
9937	4720	1680	in	in	RB
9937	4720	1681	,	,	,
9937	4720	1682	Purchase	Purchase	NNP
9937	4720	1683	of	of	IN
9937	4720	1684	,	,	,
9937	4720	1685	Sauces	Sauces	NNPS
9937	4720	1686	for	for	IN
9937	4720	1687	,	,	,
9937	4720	1688	Scaling	scale	VBG
9937	4720	1689	a	a	DT
9937	4720	1690	,	,	,
9937	4720	1691	Seasons	Seasons	NNP
9937	4720	1692	for	for	IN
9937	4720	1693	shell	shell	NN
9937	4720	1694	,	,	,
9937	4720	1695	Shell	Shell	NNP
9937	4720	1696	,	,	,
9937	4720	1697	Skinning	Skinning	NNP
9937	4720	1698	,	,	,
9937	4720	1699	Steamed	Steamed	NNP
9937	4720	1700	,	,	,
9937	4720	1701	Stewed	Stewed	NNP
9937	4720	1702	,	,	,
9937	4720	1703	stock	stock	NN
9937	4720	1704	,	,	,
9937	4720	1705	Stuffing	stuff	VBG
9937	4720	1706	for	for	IN
9937	4720	1707	,	,	,
9937	4720	1708	Table	table	NN
9937	4720	1709	showing	show	VBG
9937	4720	1710	composition	composition	NN
9937	4720	1711	and	and	CC
9937	4720	1712	food	food	NN
9937	4720	1713	value	value	NN
9937	4720	1714	of	of	IN
9937	4720	1715	shell	shell	NN
9937	4720	1716	,	,	,
9937	4720	1717	Table	table	NN
9937	4720	1718	showing	show	VBG
9937	4720	1719	the	the	DT
9937	4720	1720	names	name	NNS
9937	4720	1721	,	,	,
9937	4720	1722	seasons	season	NNS
9937	4720	1723	,	,	,
9937	4720	1724	and	and	CC
9937	4720	1725	uses	use	NNS
9937	4720	1726	of	of	IN
9937	4720	1727	fresh	fresh	JJ
9937	4720	1728	,	,	,
9937	4720	1729	Table	table	NN
9937	4720	1730	showing	show	VBG
9937	4720	1731	names	name	NNS
9937	4720	1732	,	,	,
9937	4720	1733	seasons	season	NNS
9937	4720	1734	,	,	,
9937	4720	1735	and	and	CC
9937	4720	1736	uses	use	NNS
9937	4720	1737	of	of	IN
9937	4720	1738	salt	salt	NN
9937	4720	1739	and	and	CC
9937	4720	1740	smoked	smoke	VBN
9937	4720	1741	,	,	,
9937	4720	1742	Table	table	NN
9937	4720	1743	showing	show	VBG
9937	4720	1744	seasons	season	NNS
9937	4720	1745	for	for	IN
9937	4720	1746	shell	shell	NNP
9937	4720	1747	,	,	,
9937	4720	1748	with	with	IN
9937	4720	1749	meat	meat	NN
9937	4720	1750	,	,	,
9937	4720	1751	Comparison	Comparison	NNP
9937	4720	1752	of	of	IN
9937	4720	1753	,	,	,
9937	4720	1754	Flat	flat	JJ
9937	4720	1755	-	-	HYPH
9937	4720	1756	bone	bone	NN
9937	4720	1757	steak	steak	NN
9937	4720	1758	,	,	,
9937	4720	1759	Flavoring	flavor	VBG
9937	4720	1760	stock	stock	NN
9937	4720	1761	,	,	,
9937	4720	1762	Flounder	Flounder	NNP
9937	4720	1763	,	,	,
9937	4720	1764	Fillet	Fillet	NNP
9937	4720	1765	of	of	IN
9937	4720	1766	,	,	,
9937	4720	1767	Food	Food	NNP
9937	4720	1768	,	,	,
9937	4720	1769	Poultry	Poultry	NNP
9937	4720	1770	as	as	IN
9937	4720	1771	a	a	DT
9937	4720	1772	,	,	,
9937	4720	1773	Sea	Sea	NNP
9937	4720	1774	,	,	,
9937	4720	1775	suitable	suitable	JJ
9937	4720	1776	for	for	IN
9937	4720	1777	the	the	DT
9937	4720	1778	stock	stock	NN
9937	4720	1779	pot	pot	NN
9937	4720	1780	,	,	,
9937	4720	1781	value	value	NN
9937	4720	1782	and	and	CC
9937	4720	1783	composition	composition	NN
9937	4720	1784	of	of	IN
9937	4720	1785	beef	beef	NN
9937	4720	1786	,	,	,
9937	4720	1787	value	value	NN
9937	4720	1788	and	and	CC
9937	4720	1789	composition	composition	NN
9937	4720	1790	of	of	IN
9937	4720	1791	black	black	JJ
9937	4720	1792	bass	bass	NN
9937	4720	1793	,	,	,
9937	4720	1794	value	value	NN
9937	4720	1795	and	and	CC
9937	4720	1796	composition	composition	NN
9937	4720	1797	of	of	IN
9937	4720	1798	bluefish	bluefish	NN
9937	4720	1799	,	,	,
9937	4720	1800	value	value	NN
9937	4720	1801	and	and	CC
9937	4720	1802	composition	composition	NN
9937	4720	1803	of	of	IN
9937	4720	1804	canned	can	VBN
9937	4720	1805	salmon	salmon	NN
9937	4720	1806	,	,	,
9937	4720	1807	value	value	NN
9937	4720	1808	and	and	CC
9937	4720	1809	composition	composition	NN
9937	4720	1810	of	of	IN
9937	4720	1811	carp	carp	NN
9937	4720	1812	,	,	,
9937	4720	1813	value	value	NN
9937	4720	1814	and	and	CC
9937	4720	1815	composition	composition	NN
9937	4720	1816	of	of	IN
9937	4720	1817	catfish	catfish	NN
9937	4720	1818	,	,	,
9937	4720	1819	value	value	NN
9937	4720	1820	and	and	CC
9937	4720	1821	composition	composition	NN
9937	4720	1822	of	of	IN
9937	4720	1823	chicken	chicken	NN
9937	4720	1824	broilers	broiler	NNS
9937	4720	1825	,	,	,
9937	4720	1826	value	value	NN
9937	4720	1827	and	and	CC
9937	4720	1828	composition	composition	NN
9937	4720	1829	of	of	IN
9937	4720	1830	clams	clam	NNS
9937	4720	1831	,	,	,
9937	4720	1832	value	value	NN
9937	4720	1833	and	and	CC
9937	4720	1834	composition	composition	NN
9937	4720	1835	of	of	IN
9937	4720	1836	crabs	crab	NNS
9937	4720	1837	,	,	,
9937	4720	1838	value	value	NN
9937	4720	1839	and	and	CC
9937	4720	1840	composition	composition	NN
9937	4720	1841	of	of	IN
9937	4720	1842	fowl	fowl	NN
9937	4720	1843	,	,	,
9937	4720	1844	value	value	NN
9937	4720	1845	and	and	CC
9937	4720	1846	composition	composition	NN
9937	4720	1847	of	of	IN
9937	4720	1848	halibut	halibut	NNP
9937	4720	1849	steak	steak	NNP
9937	4720	1850	,	,	,
9937	4720	1851	value	value	NN
9937	4720	1852	and	and	CC
9937	4720	1853	composition	composition	NN
9937	4720	1854	of	of	IN
9937	4720	1855	lake	lake	NNP
9937	4720	1856	trout	trout	NNP
9937	4720	1857	,	,	,
9937	4720	1858	value	value	NN
9937	4720	1859	and	and	CC
9937	4720	1860	composition	composition	NN
9937	4720	1861	of	of	IN
9937	4720	1862	lamb	lamb	NN
9937	4720	1863	,	,	,
9937	4720	1864	value	value	NN
9937	4720	1865	and	and	CC
9937	4720	1866	composition	composition	NN
9937	4720	1867	of	of	IN
9937	4720	1868	leg	leg	NN
9937	4720	1869	of	of	IN
9937	4720	1870	lamb	lamb	NNP
9937	4720	1871	,	,	,
9937	4720	1872	value	value	NN
9937	4720	1873	and	and	CC
9937	4720	1874	composition	composition	NN
9937	4720	1875	of	of	IN
9937	4720	1876	lobsters	lobster	NNS
9937	4720	1877	,	,	,
9937	4720	1878	value	value	NN
9937	4720	1879	and	and	CC
9937	4720	1880	composition	composition	NN
9937	4720	1881	of	of	IN
9937	4720	1882	mutton	mutton	NN
9937	4720	1883	,	,	,
9937	4720	1884	value	value	NN
9937	4720	1885	and	and	CC
9937	4720	1886	composition	composition	NN
9937	4720	1887	of	of	IN
9937	4720	1888	oysters	oyster	NNS
9937	4720	1889	,	,	,
9937	4720	1890	value	value	NN
9937	4720	1891	and	and	CC
9937	4720	1892	composition	composition	NN
9937	4720	1893	of	of	IN
9937	4720	1894	pork	pork	NN
9937	4720	1895	,	,	,
9937	4720	1896	value	value	NN
9937	4720	1897	and	and	CC
9937	4720	1898	composition	composition	NN
9937	4720	1899	of	of	IN
9937	4720	1900	pork	pork	NN
9937	4720	1901	chops	chop	NNS
9937	4720	1902	,	,	,
9937	4720	1903	value	value	NN
9937	4720	1904	and	and	CC
9937	4720	1905	composition	composition	NN
9937	4720	1906	of	of	IN
9937	4720	1907	red	red	JJ
9937	4720	1908	snapper	snapper	NN
9937	4720	1909	,	,	,
9937	4720	1910	value	value	NN
9937	4720	1911	and	and	CC
9937	4720	1912	composition	composition	NN
9937	4720	1913	of	of	IN
9937	4720	1914	scallops	scallop	NNS
9937	4720	1915	,	,	,
9937	4720	1916	value	value	NN
9937	4720	1917	and	and	CC
9937	4720	1918	composition	composition	NN
9937	4720	1919	of	of	IN
9937	4720	1920	veal	veal	NN
9937	4720	1921	,	,	,
9937	4720	1922	value	value	NN
9937	4720	1923	and	and	CC
9937	4720	1924	composition	composition	NN
9937	4720	1925	of	of	IN
9937	4720	1926	whitefish	whitefish	JJ
9937	4720	1927	,	,	,
9937	4720	1928	value	value	NN
9937	4720	1929	of	of	IN
9937	4720	1930	fish	fish	NN
9937	4720	1931	,	,	,
9937	4720	1932	value	value	NN
9937	4720	1933	of	of	IN
9937	4720	1934	fish	fish	NN
9937	4720	1935	,	,	,
9937	4720	1936	Factors	factor	NNS
9937	4720	1937	determining	determine	VBG
9937	4720	1938	,	,	,
9937	4720	1939	Value	value	NN
9937	4720	1940	of	of	IN
9937	4720	1941	meat	meat	NN
9937	4720	1942	as	as	IN
9937	4720	1943	,	,	,
9937	4720	1944	value	value	NN
9937	4720	1945	of	of	IN
9937	4720	1946	shell	shell	JJ
9937	4720	1947	fish	fish	NN
9937	4720	1948	,	,	,
9937	4720	1949	Composition	composition	NN
9937	4720	1950	and	and	CC
9937	4720	1951	,	,	,
9937	4720	1952	value	value	NN
9937	4720	1953	of	of	IN
9937	4720	1954	shell	shell	JJ
9937	4720	1955	fish	fish	NN
9937	4720	1956	,	,	.
9937	4720	1957	Tables	table	NNS
9937	4720	1958	showing	show	VBG
9937	4720	1959	composition	composition	NN
9937	4720	1960	and	and	CC
9937	4720	1961	,	,	,
9937	4720	1962	Forcemeat	Forcemeat	NNP
9937	4720	1963	balls	ball	NNS
9937	4720	1964	,	,	,
9937	4720	1965	Fore	Fore	NNP
9937	4720	1966	quarter	quarter	NN
9937	4720	1967	of	of	IN
9937	4720	1968	veal	veal	NN
9937	4720	1969	,	,	,
9937	4720	1970	Fork	Fork	NNP
9937	4720	1971	,	,	,
9937	4720	1972	Oyster	Oyster	NNP
9937	4720	1973	,	,	,
9937	4720	1974	Fowl	Fowl	NNP
9937	4720	1975	,	,	,
9937	4720	1976	Composition	composition	NN
9937	4720	1977	and	and	CC
9937	4720	1978	food	food	NN
9937	4720	1979	value	value	NN
9937	4720	1980	of	of	IN
9937	4720	1981	,	,	,
9937	4720	1982	Definition	definition	NN
9937	4720	1983	of	of	IN
9937	4720	1984	,	,	,
9937	4720	1985	Fowls	Fowls	NNP
9937	4720	1986	,	,	,
9937	4720	1987	Selection	Selection	NNP
9937	4720	1988	of	of	IN
9937	4720	1989	guinea	guinea	NN
9937	4720	1990	,	,	,
9937	4720	1991	Frankfurters	Frankfurters	NNP
9937	4720	1992	,	,	,
9937	4720	1993	Fresh	fresh	JJ
9937	4720	1994	fish	fish	NN
9937	4720	1995	,	,	,
9937	4720	1996	Table	table	NN
9937	4720	1997	showing	show	VBG
9937	4720	1998	the	the	DT
9937	4720	1999	names	name	NNS
9937	4720	2000	,	,	,
9937	4720	2001	seasons	season	NNS
9937	4720	2002	,	,	,
9937	4720	2003	and	and	CC
9937	4720	2004	uses	use	NNS
9937	4720	2005	of	of	IN
9937	4720	2006	,	,	,
9937	4720	2007	herring	herre	VBG
9937	4720	2008	,	,	,
9937	4720	2009	Stewed	Stewed	NNP
9937	4720	2010	,	,	,
9937	4720	2011	mackerel	mackerel	NN
9937	4720	2012	,	,	,
9937	4720	2013	Broiled	broil	VBN
9937	4720	2014	,	,	,
9937	4720	2015	pork	pork	NN
9937	4720	2016	,	,	,
9937	4720	2017	Preparation	Preparation	NNP
9937	4720	2018	of	of	IN
9937	4720	2019	,	,	,
9937	4720	2020	Freshening	Freshening	NNP
9937	4720	2021	salt	salt	NN
9937	4720	2022	and	and	CC
9937	4720	2023	smoked	smoke	VBN
9937	4720	2024	fish	fish	NN
9937	4720	2025	,	,	,
9937	4720	2026	Freshness	freshness	NN
9937	4720	2027	of	of	IN
9937	4720	2028	fish	fish	NN
9937	4720	2029	,	,	,
9937	4720	2030	Fricassee	Fricassee	NNP
9937	4720	2031	of	of	IN
9937	4720	2032	chicken	chicken	NN
9937	4720	2033	,	,	,
9937	4720	2034	Fricasseeing	Fricasseeing	NNP
9937	4720	2035	applied	apply	VBD
9937	4720	2036	to	to	IN
9937	4720	2037	meat	meat	NN
9937	4720	2038	and	and	CC
9937	4720	2039	fowl	fowl	NN
9937	4720	2040	,	,	,
9937	4720	2041	Fried	fried	JJ
9937	4720	2042	apples	apple	NNS
9937	4720	2043	,	,	,
9937	4720	2044	Cold	cold	JJ
9937	4720	2045	pork	pork	NN
9937	4720	2046	with	with	IN
9937	4720	2047	,	,	,
9937	4720	2048	chicken	chicken	NN
9937	4720	2049	,	,	,
9937	4720	2050	chicken	chicken	NN
9937	4720	2051	,	,	,
9937	4720	2052	Gravy	Gravy	NNP
9937	4720	2053	for	for	IN
9937	4720	2054	,	,	,
9937	4720	2055	chicken	chicken	NN
9937	4720	2056	,	,	,
9937	4720	2057	Maryland	Maryland	NNP
9937	4720	2058	,	,	,
9937	4720	2059	chicken	chicken	NN
9937	4720	2060	with	with	IN
9937	4720	2061	paprika	paprika	NNP
9937	4720	2062	sauce	sauce	NN
9937	4720	2063	,	,	,
9937	4720	2064	clams	clam	NNS
9937	4720	2065	,	,	,
9937	4720	2066	eel	eel	NN
9937	4720	2067	,	,	,
9937	4720	2068	fish	fish	NN
9937	4720	2069	,	,	,
9937	4720	2070	oysters	oyster	NNS
9937	4720	2071	,	,	,
9937	4720	2072	perch	perch	NN
9937	4720	2073	,	,	,
9937	4720	2074	scallops	scallop	NNS
9937	4720	2075	,	,	,
9937	4720	2076	soft	soft	JJ
9937	4720	2077	-	-	HYPH
9937	4720	2078	shelled	shell	VBN
9937	4720	2079	crabs	crab	NNS
9937	4720	2080	,	,	,
9937	4720	2081	Fritters	Fritters	NNP
9937	4720	2082	,	,	,
9937	4720	2083	Oyster	Oyster	NNP
9937	4720	2084	,	,	,
9937	4720	2085	Soup	Soup	NNP
9937	4720	2086	,	,	,
9937	4720	2087	Frizzled	frizzle	VBN
9937	4720	2088	beef	beef	NN
9937	4720	2089	,	,	,
9937	4720	2090	Frying	fry	VBG
9937	4720	2091	and	and	CC
9937	4720	2092	sautéing	sautée	VBG
9937	4720	2093	applied	apply	VBN
9937	4720	2094	to	to	IN
9937	4720	2095	meat	meat	NN
9937	4720	2096	,	,	,
9937	4720	2097	chicken	chicken	NN
9937	4720	2098	,	,	,
9937	4720	2099	of	of	IN
9937	4720	2100	croquettes	croquette	NNS
9937	4720	2101	,	,	,
9937	4720	2102	Principles	principle	NNS
9937	4720	2103	of	of	IN
9937	4720	2104	deep	deep	JJ
9937	4720	2105	-	-	HYPH
9937	4720	2106	fat	fat	NN
9937	4720	2107	,	,	,
9937	4720	2108	G	G	NNP
9937	4720	2109	Gall	Gall	NNP
9937	4720	2110	bladder	bladder	NN
9937	4720	2111	,	,	,
9937	4720	2112	Game	Game	NNP
9937	4720	2113	,	,	,
9937	4720	2114	Definition	Definition	NNP
9937	4720	2115	of	of	IN
9937	4720	2116	,	,	,
9937	4720	2117	General	general	JJ
9937	4720	2118	description	description	NN
9937	4720	2119	of	of	IN
9937	4720	2120	,	,	,
9937	4720	2121	stock	stock	NN
9937	4720	2122	,	,	,
9937	4720	2123	Garnishes	Garnishes	NNPS
9937	4720	2124	,	,	,
9937	4720	2125	Soup	Soup	NNP
9937	4720	2126	accompaniments	accompaniment	NNS
9937	4720	2127	and	and	CC
9937	4720	2128	,	,	,
9937	4720	2129	Geese	Geese	NNP
9937	4720	2130	,	,	,
9937	4720	2131	Selection	Selection	NNP
9937	4720	2132	of	of	IN
9937	4720	2133	,	,	,
9937	4720	2134	Gelatine	Gelatine	NNP
9937	4720	2135	in	in	IN
9937	4720	2136	meat	meat	NN
9937	4720	2137	,	,	,
9937	4720	2138	Giblets	Giblets	NNPS
9937	4720	2139	,	,	,
9937	4720	2140	Cooking	Cooking	NNP
9937	4720	2141	of	of	IN
9937	4720	2142	,	,	,
9937	4720	2143	of	of	IN
9937	4720	2144	a	a	DT
9937	4720	2145	chicken	chicken	NN
9937	4720	2146	,	,	,
9937	4720	2147	Glycogen	Glycogen	NNP
9937	4720	2148	,	,	,
9937	4720	2149	or	or	CC
9937	4720	2150	muscle	muscle	NN
9937	4720	2151	sugar	sugar	NN
9937	4720	2152	,	,	,
9937	4720	2153	Goose	Goose	NNP
9937	4720	2154	,	,	,
9937	4720	2155	Preparation	Preparation	NNP
9937	4720	2156	of	of	IN
9937	4720	2157	,	,	,
9937	4720	2158	Roast	Roast	NNP
9937	4720	2159	,	,	,
9937	4720	2160	Gravy	Gravy	NNP
9937	4720	2161	for	for	IN
9937	4720	2162	fried	fried	JJ
9937	4720	2163	chicken	chicken	NN
9937	4720	2164	,	,	,
9937	4720	2165	Making	make	VBG
9937	4720	2166	,	,	,
9937	4720	2167	Green	green	JJ
9937	4720	2168	-	-	HYPH
9937	4720	2169	pepper	pepper	NN
9937	4720	2170	stuffing	stuffing	NN
9937	4720	2171	,	,	,
9937	4720	2172	Guinea	Guinea	NNP
9937	4720	2173	fowls	fowl	NNS
9937	4720	2174	,	,	,
9937	4720	2175	Selection	Selection	NNP
9937	4720	2176	of	of	IN
9937	4720	2177	,	,	,
9937	4720	2178	H	H	NNP
9937	4720	2179	Haddock	Haddock	NNP
9937	4720	2180	,	,	,
9937	4720	2181	Baked	Baked	NNP
9937	4720	2182	,	,	,
9937	4720	2183	Halibut	Halibut	NNP
9937	4720	2184	,	,	,
9937	4720	2185	Baked	Baked	NNP
9937	4720	2186	,	,	,
9937	4720	2187	steak	steak	NN
9937	4720	2188	,	,	,
9937	4720	2189	Composition	composition	NN
9937	4720	2190	and	and	CC
9937	4720	2191	food	food	NN
9937	4720	2192	value	value	NN
9937	4720	2193	of	of	IN
9937	4720	2194	,	,	,
9937	4720	2195	steak	steak	NN
9937	4720	2196	,	,	,
9937	4720	2197	Sautéd	Sautéd	NNP
9937	4720	2198	,	,	,
9937	4720	2199	Ham	Ham	NNP
9937	4720	2200	,	,	,
9937	4720	2201	Baked	Baked	NNP
9937	4720	2202	,	,	,
9937	4720	2203	baked	bake	VBD
9937	4720	2204	in	in	IN
9937	4720	2205	milk	milk	NN
9937	4720	2206	,	,	,
9937	4720	2207	Boiled	Boiled	NNP
9937	4720	2208	,	,	,
9937	4720	2209	Broiled	Broiled	NNP
9937	4720	2210	,	,	,
9937	4720	2211	Hamburger	Hamburger	NNP
9937	4720	2212	steak	steak	NN
9937	4720	2213	,	,	,
9937	4720	2214	Hard	Hard	NNP
9937	4720	2215	-	-	HYPH
9937	4720	2216	shelled	shell	VBN
9937	4720	2217	crabs	crab	NNS
9937	4720	2218	,	,	,
9937	4720	2219	Hash	Hash	NNP
9937	4720	2220	,	,	,
9937	4720	2221	Beef	Beef	NNP
9937	4720	2222	,	,	,
9937	4720	2223	Turkey	Turkey	NNP
9937	4720	2224	,	,	,
9937	4720	2225	Headcheese	Headcheese	NNP
9937	4720	2226	,	,	,
9937	4720	2227	Healthfulness	Healthfulness	NNP
9937	4720	2228	of	of	IN
9937	4720	2229	oysters	oyster	NNS
9937	4720	2230	,	,	,
9937	4720	2231	Heart	heart	NN
9937	4720	2232	,	,	,
9937	4720	2233	Stuffed	Stuffed	NNP
9937	4720	2234	,	,	,
9937	4720	2235	sweetbread	sweetbread	NN
9937	4720	2236	,	,	,
9937	4720	2237	Heavy	heavy	JJ
9937	4720	2238	thick	thick	JJ
9937	4720	2239	soups	soup	NNS
9937	4720	2240	,	,	,
9937	4720	2241	Herring	Herring	NNP
9937	4720	2242	,	,	,
9937	4720	2243	Stewed	stew	VBN
9937	4720	2244	fresh	fresh	JJ
9937	4720	2245	,	,	,
9937	4720	2246	Hind	hind	JJ
9937	4720	2247	quarter	quarter	NN
9937	4720	2248	of	of	IN
9937	4720	2249	veal	veal	NN
9937	4720	2250	,	,	,
9937	4720	2251	Hip	hip	NN
9937	4720	2252	-	-	HYPH
9937	4720	2253	bone	bone	NN
9937	4720	2254	steak	steak	NN
9937	4720	2255	,	,	,
9937	4720	2256	Home	Home	NNP
9937	4720	2257	,	,	,
9937	4720	2258	Care	care	NN
9937	4720	2259	of	of	IN
9937	4720	2260	fish	fish	NN
9937	4720	2261	in	in	IN
9937	4720	2262	the	the	DT
9937	4720	2263	,	,	,
9937	4720	2264	Horseradish	horseradish	JJ
9937	4720	2265	sauce	sauce	NN
9937	4720	2266	,	,	,
9937	4720	2267	Household	household	NN
9937	4720	2268	stock	stock	NN
9937	4720	2269	,	,	,
9937	4720	2270	I	-PRON-	PRP
9937	4720	2271	Individual	individual	JJ
9937	4720	2272	lamb	lamb	NN
9937	4720	2273	pies	pie	NNS
9937	4720	2274	,	,	,
9937	4720	2275	Influence	Influence	NNP
9937	4720	2276	of	of	IN
9937	4720	2277	feeding	feeding	NN
9937	4720	2278	and	and	CC
9937	4720	2279	care	care	NN
9937	4720	2280	on	on	IN
9937	4720	2281	quality	quality	NN
9937	4720	2282	of	of	IN
9937	4720	2283	poultry	poultry	NN
9937	4720	2284	,	,	,
9937	4720	2285	Iron	Iron	NNP
9937	4720	2286	,	,	,
9937	4720	2287	Timbale	Timbale	NNP
9937	4720	2288	,	,	,
9937	4720	2289	J	J	NNP
9937	4720	2290	Jellied	Jellied	NNP
9937	4720	2291	chicken	chicken	NN
9937	4720	2292	,	,	,
9937	4720	2293	veal	veal	NN
9937	4720	2294	,	,	,
9937	4720	2295	veal	veal	NN
9937	4720	2296	,	,	,
9937	4720	2297	Left	left	NN
9937	4720	2298	-	-	HYPH
9937	4720	2299	over	over	RP
9937	4720	2300	,	,	,
9937	4720	2301	Julienne	Julienne	NNP
9937	4720	2302	soup	soup	NN
9937	4720	2303	,	,	,
9937	4720	2304	K	K	NNP
9937	4720	2305	Keeping	Keeping	NNP
9937	4720	2306	stock	stock	NN
9937	4720	2307	,	,	,
9937	4720	2308	Kidneys	Kidneys	NNP
9937	4720	2309	,	,	,
9937	4720	2310	Kouskous	Kouskous	NNP
9937	4720	2311	,	,	,
9937	4720	2312	Krishara	Krishara	NNP
9937	4720	2313	,	,	,
9937	4720	2314	L	L	NNP
9937	4720	2315	Lake	Lake	NNP
9937	4720	2316	trout	trout	NN
9937	4720	2317	,	,	,
9937	4720	2318	Composition	composition	NN
9937	4720	2319	and	and	CC
9937	4720	2320	food	food	NN
9937	4720	2321	value	value	NN
9937	4720	2322	of	of	IN
9937	4720	2323	,	,	,
9937	4720	2324	Lamb	Lamb	NNP
9937	4720	2325	,	,	,
9937	4720	2326	and	and	CC
9937	4720	2327	mutton	mutton	NN
9937	4720	2328	chops	chop	NNS
9937	4720	2329	,	,	,
9937	4720	2330	and	and	CC
9937	4720	2331	mutton	mutton	NN
9937	4720	2332	cuts	cut	NNS
9937	4720	2333	,	,	,
9937	4720	2334	Distinguishing	distinguishing	NN
9937	4720	2335	features	feature	NNS
9937	4720	2336	of	of	IN
9937	4720	2337	,	,	,
9937	4720	2338	and	and	CC
9937	4720	2339	mutton	mutton	NN
9937	4720	2340	cuts	cut	NNS
9937	4720	2341	,	,	,
9937	4720	2342	Names	Names	NNPS
9937	4720	2343	and	and	CC
9937	4720	2344	uses	use	NNS
9937	4720	2345	of	of	IN
9937	4720	2346	,	,	,
9937	4720	2347	and	and	CC
9937	4720	2348	mutton	mutton	NN
9937	4720	2349	,	,	,
9937	4720	2350	Left	leave	VBN
9937	4720	2351	-	-	HYPH
9937	4720	2352	over	over	RP
9937	4720	2353	,	,	,
9937	4720	2354	and	and	CC
9937	4720	2355	mutton	mutton	NN
9937	4720	2356	stews	stew	NNS
9937	4720	2357	,	,	,
9937	4720	2358	Comparison	Comparison	NNP
9937	4720	2359	of	of	IN
9937	4720	2360	mutton	mutton	NN
9937	4720	2361	and	and	CC
9937	4720	2362	,	,	,
9937	4720	2363	Composition	composition	NN
9937	4720	2364	and	and	CC
9937	4720	2365	food	food	NN
9937	4720	2366	value	value	NN
9937	4720	2367	of	of	IN
9937	4720	2368	,	,	,
9937	4720	2369	Cooking	Cooking	NNP
9937	4720	2370	of	of	IN
9937	4720	2371	mutton	mutton	NN
9937	4720	2372	and	and	CC
9937	4720	2373	,	,	,
9937	4720	2374	Crown	Crown	NNP
9937	4720	2375	roast	roast	NN
9937	4720	2376	of	of	IN
9937	4720	2377	,	,	,
9937	4720	2378	cuts	cut	NNS
9937	4720	2379	,	,	,
9937	4720	2380	Method	Method	NNP
9937	4720	2381	of	of	IN
9937	4720	2382	obtaining	obtain	VBG
9937	4720	2383	mutton	mutton	NN
9937	4720	2384	and	and	CC
9937	4720	2385	,	,	,
9937	4720	2386	cuts	cut	NNS
9937	4720	2387	,	,	,
9937	4720	2388	Table	table	NN
9937	4720	2389	of	of	IN
9937	4720	2390	mutton	mutton	NN
9937	4720	2391	and	and	CC
9937	4720	2392	,	,	,
9937	4720	2393	Food	Food	NNP
9937	4720	2394	value	value	NN
9937	4720	2395	and	and	CC
9937	4720	2396	composition	composition	NN
9937	4720	2397	of	of	IN
9937	4720	2398	leg	leg	NN
9937	4720	2399	of	of	IN
9937	4720	2400	,	,	,
9937	4720	2401	on	on	IN
9937	4720	2402	toast	toast	NN
9937	4720	2403	,	,	,
9937	4720	2404	Minced	Minced	NNP
9937	4720	2405	,	,	,
9937	4720	2406	or	or	CC
9937	4720	2407	mutton	mutton	NN
9937	4720	2408	,	,	,
9937	4720	2409	Scalloped	Scalloped	NNP
9937	4720	2410	,	,	,
9937	4720	2411	pies	pie	NNS
9937	4720	2412	,	,	,
9937	4720	2413	Individual	Individual	NNP
9937	4720	2414	,	,	,
9937	4720	2415	Rack	Rack	NNP
9937	4720	2416	of	of	IN
9937	4720	2417	,	,	,
9937	4720	2418	Roast	Roast	NNP
9937	4720	2419	leg	leg	NN
9937	4720	2420	of	of	IN
9937	4720	2421	,	,	,
9937	4720	2422	Saddle	Saddle	NNP
9937	4720	2423	of	of	IN
9937	4720	2424	,	,	,
9937	4720	2425	Spring	Spring	NNP
9937	4720	2426	,	,	,
9937	4720	2427	Turkish	Turkish	NNP
9937	4720	2428	,	,	,
9937	4720	2429	Lard	Lard	NNP
9937	4720	2430	,	,	,
9937	4720	2431	Leaf	Leaf	NNP
9937	4720	2432	,	,	,
9937	4720	2433	Larding	Larding	NNP
9937	4720	2434	,	,	,
9937	4720	2435	Leaf	Leaf	NNP
9937	4720	2436	lard	lard	NN
9937	4720	2437	,	,	,
9937	4720	2438	Lebaba	Lebaba	NNP
9937	4720	2439	,	,	,
9937	4720	2440	Left	leave	VBN
9937	4720	2441	-	-	HYPH
9937	4720	2442	over	over	RP
9937	4720	2443	beef	beef	NN
9937	4720	2444	,	,	,
9937	4720	2445	-over	-over	:
9937	4720	2446	fish	fish	NN
9937	4720	2447	,	,	,
9937	4720	2448	-over	-over	:
9937	4720	2449	Jellied	jelly	VBN
9937	4720	2450	veal	veal	NN
9937	4720	2451	,	,	,
9937	4720	2452	-over	-over	NNP
9937	4720	2453	lamb	lamb	NNP
9937	4720	2454	and	and	CC
9937	4720	2455	mutton	mutton	NN
9937	4720	2456	,	,	,
9937	4720	2457	-over	-over	NNP
9937	4720	2458	Pork	Pork	NNP
9937	4720	2459	,	,	,
9937	4720	2460	-over	-over	NNP
9937	4720	2461	Poultry	Poultry	NNP
9937	4720	2462	,	,	,
9937	4720	2463	-over	-over	:
9937	4720	2464	veal	veal	NN
9937	4720	2465	,	,	,
9937	4720	2466	Leg	Leg	NNP
9937	4720	2467	of	of	IN
9937	4720	2468	venison	venison	NNP
9937	4720	2469	,	,	,
9937	4720	2470	Roast	Roast	NNP
9937	4720	2471	,	,	,
9937	4720	2472	Lemon	Lemon	NNP
9937	4720	2473	cream	cream	NN
9937	4720	2474	sauce	sauce	NN
9937	4720	2475	,	,	,
9937	4720	2476	Live	live	JJ
9937	4720	2477	chickens	chicken	NNS
9937	4720	2478	,	,	,
9937	4720	2479	Liver	Liver	NNP
9937	4720	2480	and	and	CC
9937	4720	2481	bacon	bacon	NN
9937	4720	2482	,	,	,
9937	4720	2483	stuffing	stuff	VBG
9937	4720	2484	for	for	IN
9937	4720	2485	roast	roast	NN
9937	4720	2486	duck	duck	NN
9937	4720	2487	,	,	,
9937	4720	2488	Liverwurst	Liverwurst	NNP
9937	4720	2489	,	,	,
9937	4720	2490	Loaf	Loaf	NNP
9937	4720	2491	,	,	,
9937	4720	2492	beef	beef	NN
9937	4720	2493	,	,	,
9937	4720	2494	Lobster	Lobster	NNP
9937	4720	2495	à	à	NNP
9937	4720	2496	la	la	NNP
9937	4720	2497	Newburg	Newburg	NNP
9937	4720	2498	,	,	,
9937	4720	2499	cocktail	cocktail	NN
9937	4720	2500	,	,	,
9937	4720	2501	croquettes	croquette	VBZ
9937	4720	2502	,	,	,
9937	4720	2503	Deviled	Deviled	NNP
9937	4720	2504	,	,	,
9937	4720	2505	from	from	IN
9937	4720	2506	the	the	DT
9937	4720	2507	shell	shell	NN
9937	4720	2508	,	,	,
9937	4720	2509	Removing	Removing	NNP
9937	4720	2510	,	,	,
9937	4720	2511	Scalloped	Scalloped	NNP
9937	4720	2512	,	,	,
9937	4720	2513	Lobsters	Lobsters	NNPS
9937	4720	2514	,	,	,
9937	4720	2515	Composition	composition	NN
9937	4720	2516	and	and	CC
9937	4720	2517	food	food	NN
9937	4720	2518	value	value	NN
9937	4720	2519	of	of	IN
9937	4720	2520	,	,	,
9937	4720	2521	crabs	crab	NNS
9937	4720	2522	and	and	CC
9937	4720	2523	shrimp	shrimp	NN
9937	4720	2524	,	,	,
9937	4720	2525	Distinguishing	distinguishing	NN
9937	4720	2526	features	feature	NNS
9937	4720	2527	of	of	IN
9937	4720	2528	,	,	,
9937	4720	2529	Preparation	Preparation	NNP
9937	4720	2530	of	of	IN
9937	4720	2531	,	,	,
9937	4720	2532	Loin	Loin	NNP
9937	4720	2533	,	,	,
9937	4720	2534	Steaks	Steaks	NNP
9937	4720	2535	obtained	obtain	VBD
9937	4720	2536	from	from	IN
9937	4720	2537	beef	beef	NN
9937	4720	2538	,	,	,
9937	4720	2539	Lynn	Lynn	NNP
9937	4720	2540	Havens	Havens	NNP
9937	4720	2541	,	,	,
9937	4720	2542	M	M	NNP
9937	4720	2543	Mackerel	Mackerel	NNP
9937	4720	2544	,	,	,
9937	4720	2545	Broiled	broil	VBN
9937	4720	2546	fresh	fresh	JJ
9937	4720	2547	,	,	,
9937	4720	2548	Sautéd	Sautéd	NNP
9937	4720	2549	salt	salt	NN
9937	4720	2550	,	,	,
9937	4720	2551	Making	make	VBG
9937	4720	2552	gravy	gravy	NN
9937	4720	2553	,	,	,
9937	4720	2554	soup	soup	NN
9937	4720	2555	,	,	,
9937	4720	2556	Market	Market	NNP
9937	4720	2557	,	,	,
9937	4720	2558	Preparation	Preparation	NNP
9937	4720	2559	of	of	IN
9937	4720	2560	poultry	poultry	NN
9937	4720	2561	for	for	IN
9937	4720	2562	,	,	,
9937	4720	2563	Maryland	Maryland	NNP
9937	4720	2564	fried	fry	VBD
9937	4720	2565	chicken	chicken	NN
9937	4720	2566	,	,	,
9937	4720	2567	Meaning	Meaning	NNP
9937	4720	2568	and	and	CC
9937	4720	2569	use	use	NN
9937	4720	2570	of	of	IN
9937	4720	2571	soup	soup	NN
9937	4720	2572	stock	stock	NN
9937	4720	2573	,	,	,
9937	4720	2574	Meat	Meat	NNP
9937	4720	2575	as	as	IN
9937	4720	2576	food	food	NN
9937	4720	2577	,	,	,
9937	4720	2578	Value	value	NN
9937	4720	2579	of	of	IN
9937	4720	2580	,	,	,
9937	4720	2581	Basting	baste	VBG
9937	4720	2582	of	of	IN
9937	4720	2583	,	,	,
9937	4720	2584	Carbohydrate	Carbohydrate	NNP
9937	4720	2585	in	in	RB
9937	4720	2586	,	,	,
9937	4720	2587	Care	care	NN
9937	4720	2588	of	of	IN
9937	4720	2589	,	,	,
9937	4720	2590	Comparison	comparison	NN
9937	4720	2591	of	of	IN
9937	4720	2592	fish	fish	NN
9937	4720	2593	with	with	IN
9937	4720	2594	,	,	,
9937	4720	2595	Cooking	Cooking	NNP
9937	4720	2596	of	of	IN
9937	4720	2597	,	,	,
9937	4720	2598	Meat	Meat	NNP
9937	4720	2599	,	,	,
9937	4720	2600	Creamed	cream	VBN
9937	4720	2601	crab	crab	NN
9937	4720	2602	,	,	,
9937	4720	2603	cuts	cut	NNS
9937	4720	2604	,	,	,
9937	4720	2605	Names	Names	NNPS
9937	4720	2606	and	and	CC
9937	4720	2607	uses	use	NNS
9937	4720	2608	of	of	IN
9937	4720	2609	,	,	,
9937	4720	2610	Definition	Definition	NNP
9937	4720	2611	of	of	IN
9937	4720	2612	,	,	,
9937	4720	2613	extracts	extract	NNS
9937	4720	2614	,	,	,
9937	4720	2615	Extractives	extractive	NNS
9937	4720	2616	in	in	RP
9937	4720	2617	,	,	,
9937	4720	2618	Fat	fat	NN
9937	4720	2619	in	in	RP
9937	4720	2620	,	,	,
9937	4720	2621	Gelatine	Gelatine	NNP
9937	4720	2622	in	in	IN
9937	4720	2623	,	,	,
9937	4720	2624	in	in	IN
9937	4720	2625	the	the	DT
9937	4720	2626	diet	diet	NN
9937	4720	2627	,	,	,
9937	4720	2628	in	in	IN
9937	4720	2629	the	the	DT
9937	4720	2630	home	home	NN
9937	4720	2631	,	,	,
9937	4720	2632	Care	care	NN
9937	4720	2633	of	of	IN
9937	4720	2634	,	,	,
9937	4720	2635	in	in	IN
9937	4720	2636	the	the	DT
9937	4720	2637	market	market	NN
9937	4720	2638	,	,	,
9937	4720	2639	Care	care	NN
9937	4720	2640	of	of	IN
9937	4720	2641	,	,	,
9937	4720	2642	Methods	Methods	NNPS
9937	4720	2643	of	of	IN
9937	4720	2644	cooking	cooking	NN
9937	4720	2645	,	,	,
9937	4720	2646	Minerals	Minerals	NNPS
9937	4720	2647	in	in	IN
9937	4720	2648	,	,	,
9937	4720	2649	preparations	preparation	NNS
9937	4720	2650	,	,	,
9937	4720	2651	Sausages	sausage	NNS
9937	4720	2652	and	and	CC
9937	4720	2653	,	,	,
9937	4720	2654	Protein	protein	NN
9937	4720	2655	in	in	RB
9937	4720	2656	,	,	,
9937	4720	2657	Purchase	Purchase	NNP
9937	4720	2658	of	of	IN
9937	4720	2659	,	,	,
9937	4720	2660	Purposes	Purposes	NNPS
9937	4720	2661	of	of	IN
9937	4720	2662	cooking	cooking	NN
9937	4720	2663	,	,	,
9937	4720	2664	Relative	relative	JJ
9937	4720	2665	nutritive	nutritive	JJ
9937	4720	2666	value	value	NN
9937	4720	2667	of	of	IN
9937	4720	2668	fish	fish	NN
9937	4720	2669	and	and	CC
9937	4720	2670	,	,	,
9937	4720	2671	Serving	serve	VBG
9937	4720	2672	and	and	CC
9937	4720	2673	carving	carving	NN
9937	4720	2674	of	of	IN
9937	4720	2675	,	,	,
9937	4720	2676	Structure	structure	NN
9937	4720	2677	and	and	CC
9937	4720	2678	composition	composition	NN
9937	4720	2679	of	of	IN
9937	4720	2680	,	,	,
9937	4720	2681	Time	Time	NNP
9937	4720	2682	required	require	VBN
9937	4720	2683	for	for	IN
9937	4720	2684	cooking	cooking	NN
9937	4720	2685	,	,	,
9937	4720	2686	used	use	VBN
9937	4720	2687	for	for	IN
9937	4720	2688	soup	soup	NN
9937	4720	2689	making	making	NN
9937	4720	2690	,	,	,
9937	4720	2691	Water	Water	NNP
9937	4720	2692	in	in	RB
9937	4720	2693	,	,	,
9937	4720	2694	Meats	Meats	NNPS
9937	4720	2695	,	,	,
9937	4720	2696	Points	Points	NNPS
9937	4720	2697	to	to	TO
9937	4720	2698	consider	consider	VB
9937	4720	2699	in	in	IN
9937	4720	2700	buying	buying	NN
9937	4720	2701	,	,	,
9937	4720	2702	Time	time	NN
9937	4720	2703	table	table	NN
9937	4720	2704	for	for	IN
9937	4720	2705	cooking	cooking	NN
9937	4720	2706	,	,	,
9937	4720	2707	Method	Method	NNP
9937	4720	2708	of	of	IN
9937	4720	2709	obtaining	obtain	VBG
9937	4720	2710	beef	beef	NN
9937	4720	2711	cuts	cut	NNS
9937	4720	2712	,	,	,
9937	4720	2713	of	of	IN
9937	4720	2714	obtaining	obtain	VBG
9937	4720	2715	mutton	mutton	NN
9937	4720	2716	and	and	CC
9937	4720	2717	lamb	lamb	NN
9937	4720	2718	cuts	cut	NNS
9937	4720	2719	,	,	,
9937	4720	2720	Methods	Methods	NNPS
9937	4720	2721	of	of	IN
9937	4720	2722	cooking	cook	VBG
9937	4720	2723	meat	meat	NN
9937	4720	2724	,	,	,
9937	4720	2725	Mexican	mexican	JJ
9937	4720	2726	beef	beef	NN
9937	4720	2727	,	,	,
9937	4720	2728	Mignon	Mignon	NNP
9937	4720	2729	,	,	,
9937	4720	2730	Fillet	Fillet	NNP
9937	4720	2731	,	,	,
9937	4720	2732	Milk	Milk	NNP
9937	4720	2733	,	,	,
9937	4720	2734	Ham	Ham	NNP
9937	4720	2735	baked	bake	VBD
9937	4720	2736	in	in	RP
9937	4720	2737	,	,	,
9937	4720	2738	Minced	Minced	NNP
9937	4720	2739	lamb	lamb	NN
9937	4720	2740	on	on	IN
9937	4720	2741	toast	toast	NN
9937	4720	2742	,	,	,
9937	4720	2743	Mineral	Mineral	NNP
9937	4720	2744	matter	matter	NN
9937	4720	2745	in	in	IN
9937	4720	2746	fish	fish	NN
9937	4720	2747	,	,	,
9937	4720	2748	Minerals	Minerals	NNPS
9937	4720	2749	in	in	IN
9937	4720	2750	meat	meat	NN
9937	4720	2751	,	,	,
9937	4720	2752	Minestra	Minestra	NNP
9937	4720	2753	,	,	,
9937	4720	2754	Mint	Mint	NNP
9937	4720	2755	sauce	sauce	NN
9937	4720	2756	,	,	,
9937	4720	2757	Mock	mock	NN
9937	4720	2758	chicken	chicken	NN
9937	4720	2759	salad	salad	NN
9937	4720	2760	,	,	,
9937	4720	2761	Mock	mock	JJ
9937	4720	2762	duck	duck	NN
9937	4720	2763	,	,	,
9937	4720	2764	or	or	CC
9937	4720	2765	rolled	roll	VBD
9937	4720	2766	steak	steak	NN
9937	4720	2767	,	,	,
9937	4720	2768	Mold	Mold	NNP
9937	4720	2769	,	,	,
9937	4720	2770	Salmon	Salmon	NNP
9937	4720	2771	,	,	,
9937	4720	2772	Mollusks	Mollusks	NNP
9937	4720	2773	,	,	,
9937	4720	2774	Mulligatawny	Mulligatawny	NNP
9937	4720	2775	soup	soup	NN
9937	4720	2776	,	,	,
9937	4720	2777	Muscle	Muscle	NNP
9937	4720	2778	sugar	sugar	NN
9937	4720	2779	,	,	,
9937	4720	2780	Glycogen	Glycogen	NNP
9937	4720	2781	or	or	CC
9937	4720	2782	,	,	,
9937	4720	2783	Mushroom	mushroom	NN
9937	4720	2784	sauce	sauce	NN
9937	4720	2785	,	,	,
9937	4720	2786	Mutton	Mutton	NNP
9937	4720	2787	,	,	,
9937	4720	2788	and	and	CC
9937	4720	2789	lamb	lamb	NN
9937	4720	2790	chops	chop	NNS
9937	4720	2791	,	,	,
9937	4720	2792	and	and	CC
9937	4720	2793	lamb	lamb	NN
9937	4720	2794	,	,	,
9937	4720	2795	Comparison	Comparison	NNP
9937	4720	2796	of	of	IN
9937	4720	2797	,	,	,
9937	4720	2798	and	and	CC
9937	4720	2799	lamb	lamb	NN
9937	4720	2800	,	,	,
9937	4720	2801	Cooking	Cooking	NNP
9937	4720	2802	of	of	IN
9937	4720	2803	,	,	,
9937	4720	2804	and	and	CC
9937	4720	2805	lamb	lamb	NN
9937	4720	2806	cuts	cut	NNS
9937	4720	2807	,	,	,
9937	4720	2808	Distinguishing	distinguishing	NN
9937	4720	2809	features	feature	NNS
9937	4720	2810	of	of	IN
9937	4720	2811	,	,	,
9937	4720	2812	and	and	CC
9937	4720	2813	lamb	lamb	NN
9937	4720	2814	cuts	cut	NNS
9937	4720	2815	,	,	,
9937	4720	2816	Method	Method	NNP
9937	4720	2817	of	of	IN
9937	4720	2818	obtaining	obtain	VBG
9937	4720	2819	,	,	,
9937	4720	2820	and	and	CC
9937	4720	2821	lamb	lamb	NN
9937	4720	2822	cuts	cut	NNS
9937	4720	2823	,	,	,
9937	4720	2824	Names	Names	NNPS
9937	4720	2825	and	and	CC
9937	4720	2826	uses	use	NNS
9937	4720	2827	of	of	IN
9937	4720	2828	,	,	,
9937	4720	2829	and	and	CC
9937	4720	2830	lamb	lamb	NN
9937	4720	2831	cuts	cut	NNS
9937	4720	2832	,	,	,
9937	4720	2833	Table	table	NN
9937	4720	2834	of	of	IN
9937	4720	2835	,	,	,
9937	4720	2836	Composition	composition	NN
9937	4720	2837	and	and	CC
9937	4720	2838	food	food	NN
9937	4720	2839	value	value	NN
9937	4720	2840	of	of	IN
9937	4720	2841	,	,	,
9937	4720	2842	Left	leave	VBN
9937	4720	2843	-	-	HYPH
9937	4720	2844	over	over	RP
9937	4720	2845	lamb	lamb	NN
9937	4720	2846	and	and	CC
9937	4720	2847	,	,	,
9937	4720	2848	Rack	Rack	NNP
9937	4720	2849	of	of	IN
9937	4720	2850	,	,	,
9937	4720	2851	Roast	Roast	NNP
9937	4720	2852	leg	leg	NN
9937	4720	2853	of	of	IN
9937	4720	2854	,	,	,
9937	4720	2855	Roast	Roast	NNP
9937	4720	2856	saddle	saddle	NN
9937	4720	2857	of	of	IN
9937	4720	2858	,	,	,
9937	4720	2859	Saddle	Saddle	NNP
9937	4720	2860	of	of	IN
9937	4720	2861	,	,	,
9937	4720	2862	Scalloped	Scalloped	NNP
9937	4720	2863	lamb	lamb	NN
9937	4720	2864	or	or	CC
9937	4720	2865	,	,	,
9937	4720	2866	stews	stew	NNS
9937	4720	2867	,	,	,
9937	4720	2868	Lamb	Lamb	NNP
9937	4720	2869	and	and	CC
9937	4720	2870	,	,	,
9937	4720	2871	N	N	NNP
9937	4720	2872	Noodle	Noodle	NNP
9937	4720	2873	soup	soup	NN
9937	4720	2874	,	,	,
9937	4720	2875	Noodles	Noodles	NNP
9937	4720	2876	,	,	,
9937	4720	2877	Chicken	Chicken	NNP
9937	4720	2878	stew	stew	NN
9937	4720	2879	with	with	IN
9937	4720	2880	dumplings	dumpling	NNS
9937	4720	2881	or	or	CC
9937	4720	2882	,	,	,
9937	4720	2883	Vegetable	Vegetable	NNP
9937	4720	2884	soup	soup	NN
9937	4720	2885	with	with	IN
9937	4720	2886	,	,	,
9937	4720	2887	Nut	Nut	NNP
9937	4720	2888	sauce	sauce	NN
9937	4720	2889	,	,	,
9937	4720	2890	Nutritive	Nutritive	NNP
9937	4720	2891	value	value	NN
9937	4720	2892	of	of	IN
9937	4720	2893	fish	fish	NN
9937	4720	2894	,	,	,
9937	4720	2895	Relative	Relative	NNP
9937	4720	2896	,	,	,
9937	4720	2897	O	O	NNP
9937	4720	2898	Onion	onion	NN
9937	4720	2899	soup	soup	NN
9937	4720	2900	,	,	,
9937	4720	2901	Cream	Cream	NNP
9937	4720	2902	of	of	IN
9937	4720	2903	,	,	,
9937	4720	2904	Opening	opening	NN
9937	4720	2905	clams	clam	NNS
9937	4720	2906	,	,	,
9937	4720	2907	oysters	oyster	NNS
9937	4720	2908	,	,	,
9937	4720	2909	Organs	Organs	NNPS
9937	4720	2910	,	,	,
9937	4720	2911	Veal	Veal	NNP
9937	4720	2912	,	,	,
9937	4720	2913	Ox	ox	JJ
9937	4720	2914	-	-	HYPH
9937	4720	2915	tail	tail	NN
9937	4720	2916	soup	soup	NN
9937	4720	2917	,	,	,
9937	4720	2918	Oyster	Oyster	NNP
9937	4720	2919	,	,	,
9937	4720	2920	Adductor	adductor	NN
9937	4720	2921	muscle	muscle	NN
9937	4720	2922	of	of	IN
9937	4720	2923	an	an	DT
9937	4720	2924	,	,	,
9937	4720	2925	cocktails	cocktail	NNS
9937	4720	2926	,	,	,
9937	4720	2927	crabs	crab	NNS
9937	4720	2928	,	,	,
9937	4720	2929	fork	fork	NN
9937	4720	2930	,	,	,
9937	4720	2931	fritters	fritter	NNS
9937	4720	2932	,	,	,
9937	4720	2933	pie	pie	NN
9937	4720	2934	,	,	,
9937	4720	2935	stew	stew	NN
9937	4720	2936	,	,	,
9937	4720	2937	stuffing	stuff	VBG
9937	4720	2938	,	,	,
9937	4720	2939	Valves	valve	NNS
9937	4720	2940	of	of	IN
9937	4720	2941	an	an	DT
9937	4720	2942	,	,	,
9937	4720	2943	Oysters	oyster	NNS
9937	4720	2944	,	,	,
9937	4720	2945	clams	clam	NNS
9937	4720	2946	,	,	,
9937	4720	2947	and	and	CC
9937	4720	2948	scallops	scallop	NNS
9937	4720	2949	,	,	,
9937	4720	2950	Composition	composition	NN
9937	4720	2951	of	of	IN
9937	4720	2952	,	,	,
9937	4720	2953	Creamed	Creamed	NNP
9937	4720	2954	,	,	,
9937	4720	2955	Digestibility	Digestibility	NNP
9937	4720	2956	of	of	IN
9937	4720	2957	,	,	,
9937	4720	2958	Food	Food	NNP
9937	4720	2959	value	value	NN
9937	4720	2960	of	of	IN
9937	4720	2961	,	,	,
9937	4720	2962	Fried	Fried	NNP
9937	4720	2963	,	,	,
9937	4720	2964	Healthfulness	Healthfulness	NNP
9937	4720	2965	of	of	IN
9937	4720	2966	,	,	,
9937	4720	2967	Important	important	JJ
9937	4720	2968	points	point	NNS
9937	4720	2969	in	in	IN
9937	4720	2970	cooking	cooking	NN
9937	4720	2971	,	,	,
9937	4720	2972	Opening	Opening	NNP
9937	4720	2973	,	,	,
9937	4720	2974	Preparation	Preparation	NNP
9937	4720	2975	of	of	IN
9937	4720	2976	,	,	,
9937	4720	2977	Purchasing	Purchasing	NNP
9937	4720	2978	,	,	,
9937	4720	2979	Raw	Raw	NNP
9937	4720	2980	,	,	,
9937	4720	2981	Scalloped	Scalloped	NNP
9937	4720	2982	,	,	,
9937	4720	2983	P	P	NNP
9937	4720	2984	Pan	Pan	NNP
9937	4720	2985	-	-	HYPH
9937	4720	2986	broiled	broil	VBN
9937	4720	2987	steak	steak	NN
9937	4720	2988	,	,	,
9937	4720	2989	-broiled	-broiled	JJ
9937	4720	2990	veal	veal	NN
9937	4720	2991	steaks	steak	NNS
9937	4720	2992	or	or	CC
9937	4720	2993	cutlets	cutlet	NNS
9937	4720	2994	,	,	,
9937	4720	2995	broiling	broil	VBG
9937	4720	2996	,	,	,
9937	4720	2997	Cooking	Cooking	NNP
9937	4720	2998	meat	meat	NN
9937	4720	2999	by	by	IN
9937	4720	3000	,	,	,
9937	4720	3001	Paprika	Paprika	NNP
9937	4720	3002	sauce	sauce	NN
9937	4720	3003	,	,	,
9937	4720	3004	Fried	fry	VBN
9937	4720	3005	chicken	chicken	NN
9937	4720	3006	with	with	IN
9937	4720	3007	,	,	,
9937	4720	3008	Partridge	Partridge	NNP
9937	4720	3009	,	,	,
9937	4720	3010	Selection	Selection	NNP
9937	4720	3011	of	of	IN
9937	4720	3012	,	,	,
9937	4720	3013	Pastry	Pastry	NNP
9937	4720	3014	strips	strip	NNS
9937	4720	3015	,	,	,
9937	4720	3016	Pâté	Pâté	NNP
9937	4720	3017	de	de	NNP
9937	4720	3018	fois	fois	NNP
9937	4720	3019	gras	gras	NNP
9937	4720	3020	,	,	,
9937	4720	3021	Patties	Patties	NNP
9937	4720	3022	,	,	,
9937	4720	3023	Rice	Rice	NNP
9937	4720	3024	and	and	CC
9937	4720	3025	meat	meat	NN
9937	4720	3026	,	,	,
9937	4720	3027	Salmon	Salmon	NNP
9937	4720	3028	,	,	,
9937	4720	3029	Pea	Pea	NNP
9937	4720	3030	soup	soup	NN
9937	4720	3031	,	,	,
9937	4720	3032	Cream	Cream	NNP
9937	4720	3033	of	of	IN
9937	4720	3034	,	,	,
9937	4720	3035	Peanut	Peanut	NNP
9937	4720	3036	stuffing	stuff	VBG
9937	4720	3037	for	for	IN
9937	4720	3038	roast	roast	NN
9937	4720	3039	duck	duck	NN
9937	4720	3040	,	,	,
9937	4720	3041	Perch	Perch	NNP
9937	4720	3042	,	,	,
9937	4720	3043	Fried	Fried	NNP
9937	4720	3044	,	,	,
9937	4720	3045	Pheasant	Pheasant	NNP
9937	4720	3046	,	,	,
9937	4720	3047	partridge	partridge	NN
9937	4720	3048	,	,	,
9937	4720	3049	and	and	CC
9937	4720	3050	quail	quail	VB
9937	4720	3051	,	,	,
9937	4720	3052	Selection	Selection	NNP
9937	4720	3053	of	of	IN
9937	4720	3054	,	,	,
9937	4720	3055	Pickerel	Pickerel	NNP
9937	4720	3056	,	,	,
9937	4720	3057	Sautéd	Sautéd	NNP
9937	4720	3058	,	,	,
9937	4720	3059	Pickled	Pickled	NNP
9937	4720	3060	pig	pig	NN
9937	4720	3061	's	's	POS
9937	4720	3062	feet	foot	NNS
9937	4720	3063	,	,	,
9937	4720	3064	tongue	tongue	NN
9937	4720	3065	,	,	,
9937	4720	3066	Pie	Pie	NNP
9937	4720	3067	,	,	,
9937	4720	3068	Beef	Beef	NNP
9937	4720	3069	,	,	,
9937	4720	3070	Pie	Pie	NNP
9937	4720	3071	,	,	,
9937	4720	3072	Chicken	Chicken	NNP
9937	4720	3073	,	,	,
9937	4720	3074	Cottage	Cottage	NNP
9937	4720	3075	,	,	,
9937	4720	3076	Oyster	Oyster	NNP
9937	4720	3077	,	,	,
9937	4720	3078	Rabbit	Rabbit	NNP
9937	4720	3079	,	,	,
9937	4720	3080	Pies	Pies	NNPS
9937	4720	3081	,	,	,
9937	4720	3082	Individual	individual	JJ
9937	4720	3083	lamb	lamb	NN
9937	4720	3084	,	,	,
9937	4720	3085	Pig	Pig	NNP
9937	4720	3086	,	,	,
9937	4720	3087	Roast	Roast	NNP
9937	4720	3088	,	,	,
9937	4720	3089	Pigeons	Pigeons	NNPS
9937	4720	3090	,	,	,
9937	4720	3091	Selection	Selection	NNP
9937	4720	3092	of	of	IN
9937	4720	3093	,	,	,
9937	4720	3094	Pig	Pig	NNP
9937	4720	3095	's	's	POS
9937	4720	3096	feet	foot	NNS
9937	4720	3097	,	,	,
9937	4720	3098	Pickled	pickle	VBN
9937	4720	3099	,	,	,
9937	4720	3100	Pigs	pig	NNS
9937	4720	3101	in	in	IN
9937	4720	3102	blankets	blanket	NNS
9937	4720	3103	,	,	,
9937	4720	3104	Pin	pin	JJ
9937	4720	3105	feathers	feather	NNS
9937	4720	3106	,	,	,
9937	4720	3107	Planked	planked	JJ
9937	4720	3108	fish	fish	NN
9937	4720	3109	,	,	,
9937	4720	3110	steak	steak	NN
9937	4720	3111	,	,	,
9937	4720	3112	Plucking	pluck	VBG
9937	4720	3113	a	a	DT
9937	4720	3114	chicken	chicken	NN
9937	4720	3115	,	,	,
9937	4720	3116	Dry	Dry	NNP
9937	4720	3117	,	,	,
9937	4720	3118	Poisoning	Poisoning	NNP
9937	4720	3119	,	,	,
9937	4720	3120	Ptomaine	Ptomaine	NNP
9937	4720	3121	,	,	,
9937	4720	3122	Ponhasse	Ponhasse	NNP
9937	4720	3123	,	,	,
9937	4720	3124	Pork	Pork	NNP
9937	4720	3125	,	,	,
9937	4720	3126	and	and	CC
9937	4720	3127	cabbage	cabbage	NN
9937	4720	3128	,	,	,
9937	4720	3129	Scalloped	Scalloped	NNP
9937	4720	3130	,	,	,
9937	4720	3131	chops	chop	NNS
9937	4720	3132	and	and	CC
9937	4720	3133	tomato	tomato	NN
9937	4720	3134	sauce	sauce	NN
9937	4720	3135	,	,	,
9937	4720	3136	chops	chop	NNS
9937	4720	3137	,	,	,
9937	4720	3138	Composition	composition	NN
9937	4720	3139	and	and	CC
9937	4720	3140	food	food	NN
9937	4720	3141	value	value	NN
9937	4720	3142	of	of	IN
9937	4720	3143	,	,	,
9937	4720	3144	Composition	composition	NN
9937	4720	3145	and	and	CC
9937	4720	3146	food	food	NN
9937	4720	3147	value	value	NN
9937	4720	3148	of	of	IN
9937	4720	3149	,	,	,
9937	4720	3150	Cooking	Cooking	NNP
9937	4720	3151	of	of	IN
9937	4720	3152	,	,	,
9937	4720	3153	Crown	Crown	NNP
9937	4720	3154	roast	roast	NN
9937	4720	3155	,	,	,
9937	4720	3156	of	of	IN
9937	4720	3157	,	,	,
9937	4720	3158	Cuts	Cuts	NNPS
9937	4720	3159	of	of	IN
9937	4720	3160	,	,	,
9937	4720	3161	Cuts	Cuts	NNP
9937	4720	3162	,	,	,
9937	4720	3163	Table	table	NN
9937	4720	3164	of	of	IN
9937	4720	3165	,	,	,
9937	4720	3166	cuts	cut	NNS
9937	4720	3167	,	,	,
9937	4720	3168	Uses	Uses	NNPS
9937	4720	3169	of	of	IN
9937	4720	3170	,	,	,
9937	4720	3171	General	general	JJ
9937	4720	3172	characteristics	characteristic	NNS
9937	4720	3173	of	of	IN
9937	4720	3174	,	,	,
9937	4720	3175	Left	left	NN
9937	4720	3176	-	-	HYPH
9937	4720	3177	over	over	RP
9937	4720	3178	,	,	,
9937	4720	3179	Preparation	Preparation	NNP
9937	4720	3180	of	of	IN
9937	4720	3181	cured	cure	VBN
9937	4720	3182	,	,	,
9937	4720	3183	Preparation	Preparation	NNP
9937	4720	3184	of	of	IN
9937	4720	3185	fresh	fresh	JJ
9937	4720	3186	,	,	,
9937	4720	3187	Roast	Roast	NNP
9937	4720	3188	,	,	,
9937	4720	3189	Salt	Salt	NNP
9937	4720	3190	,	,	,
9937	4720	3191	sausage	sausage	NN
9937	4720	3192	,	,	,
9937	4720	3193	Sautéd	Sautéd	NNP
9937	4720	3194	or	or	CC
9937	4720	3195	broiled	broil	VBN
9937	4720	3196	,	,	,
9937	4720	3197	Sautéd	Sautéd	NNP
9937	4720	3198	tenderloin	tenderloin	RB
9937	4720	3199	of	of	IN
9937	4720	3200	,	,	,
9937	4720	3201	Tenderloin	Tenderloin	NNP
9937	4720	3202	of	of	IN
9937	4720	3203	,	,	,
9937	4720	3204	with	with	IN
9937	4720	3205	fried	fried	JJ
9937	4720	3206	apples	apple	NNS
9937	4720	3207	,	,	,
9937	4720	3208	Cold	Cold	NNP
9937	4720	3209	,	,	,
9937	4720	3210	Porterhouse	Porterhouse	NNP
9937	4720	3211	roast	roast	NN
9937	4720	3212	,	,	,
9937	4720	3213	steak	steak	NN
9937	4720	3214	,	,	,
9937	4720	3215	Pot	Pot	NNP
9937	4720	3216	-	-	HYPH
9937	4720	3217	au	au	NNP
9937	4720	3218	-	-	HYPH
9937	4720	3219	feu	feu	NNP
9937	4720	3220	,	,	,
9937	4720	3221	-roasted	-roasted	JJ
9937	4720	3222	beef	beef	NN
9937	4720	3223	,	,	,
9937	4720	3224	Stock	Stock	NNP
9937	4720	3225	,	,	,
9937	4720	3226	Potato	Potato	NNP
9937	4720	3227	border	border	NN
9937	4720	3228	,	,	,
9937	4720	3229	Broiled	broil	VBN
9937	4720	3230	scrod	scrod	NN
9937	4720	3231	with	with	IN
9937	4720	3232	,	,	,
9937	4720	3233	chowder	chowder	NN
9937	4720	3234	,	,	,
9937	4720	3235	nest	nest	NN
9937	4720	3236	,	,	,
9937	4720	3237	Creamed	creamed	JJ
9937	4720	3238	fish	fish	NN
9937	4720	3239	in	in	IN
9937	4720	3240	,	,	,
9937	4720	3241	soup	soup	NN
9937	4720	3242	,	,	,
9937	4720	3243	Cream	cream	NN
9937	4720	3244	-	-	HYPH
9937	4720	3245	of-	of-	CD
9937	4720	3246	,	,	,
9937	4720	3247	Potpie	Potpie	NNP
9937	4720	3248	,	,	,
9937	4720	3249	Veal	Veal	NNP
9937	4720	3250	,	,	,
9937	4720	3251	Potroka	Potroka	NNP
9937	4720	3252	,	,	,
9937	4720	3253	Poulards	Poulards	NNP
9937	4720	3254	,	,	,
9937	4720	3255	Poultry	Poultry	NNP
9937	4720	3256	as	as	IN
9937	4720	3257	a	a	DT
9937	4720	3258	food	food	NN
9937	4720	3259	,	,	,
9937	4720	3260	Broiled	broil	VBN
9937	4720	3261	,	,	,
9937	4720	3262	Classification	classification	NN
9937	4720	3263	of	of	IN
9937	4720	3264	,	,	,
9937	4720	3265	Cold	cold	JJ
9937	4720	3266	-	-	HYPH
9937	4720	3267	storage	storage	NN
9937	4720	3268	,	,	,
9937	4720	3269	Composition	composition	NN
9937	4720	3270	of	of	IN
9937	4720	3271	,	,	,
9937	4720	3272	Definition	Definition	NNP
9937	4720	3273	of	of	IN
9937	4720	3274	,	,	,
9937	4720	3275	Effect	effect	NN
9937	4720	3276	of	of	IN
9937	4720	3277	sex	sex	NN
9937	4720	3278	on	on	IN
9937	4720	3279	quality	quality	NN
9937	4720	3280	of	of	IN
9937	4720	3281	,	,	,
9937	4720	3282	for	for	IN
9937	4720	3283	cooking	cooking	NN
9937	4720	3284	,	,	,
9937	4720	3285	Preparation	Preparation	NNP
9937	4720	3286	of	of	IN
9937	4720	3287	,	,	,
9937	4720	3288	for	for	IN
9937	4720	3289	the	the	DT
9937	4720	3290	market	market	NN
9937	4720	3291	,	,	,
9937	4720	3292	Preparation	Preparation	NNP
9937	4720	3293	of	of	IN
9937	4720	3294	,	,	,
9937	4720	3295	Indication	indication	NN
9937	4720	3296	of	of	IN
9937	4720	3297	cold	cold	JJ
9937	4720	3298	-	-	HYPH
9937	4720	3299	storage	storage	NN
9937	4720	3300	,	,	,
9937	4720	3301	Left	left	NN
9937	4720	3302	-	-	HYPH
9937	4720	3303	over	over	RP
9937	4720	3304	,	,	,
9937	4720	3305	other	other	JJ
9937	4720	3306	than	than	IN
9937	4720	3307	chicken	chicken	NN
9937	4720	3308	,	,	,
9937	4720	3309	Selection	Selection	NNP
9937	4720	3310	of	of	IN
9937	4720	3311	,	,	,
9937	4720	3312	Serving	serve	VBG
9937	4720	3313	and	and	CC
9937	4720	3314	carving	carve	VBG
9937	4720	3315	,	,	,
9937	4720	3316	Stuffing	stuff	VBG
9937	4720	3317	for	for	IN
9937	4720	3318	roast	roast	NN
9937	4720	3319	,	,	,
9937	4720	3320	Table	table	NN
9937	4720	3321	for	for	IN
9937	4720	3322	the	the	DT
9937	4720	3323	selection	selection	NN
9937	4720	3324	of	of	IN
9937	4720	3325	,	,	,
9937	4720	3326	with	with	IN
9937	4720	3327	rice	rice	NN
9937	4720	3328	,	,	,
9937	4720	3329	Baked	Baked	NNP
9937	4720	3330	,	,	,
9937	4720	3331	Preparation	Preparation	NNP
9937	4720	3332	of	of	IN
9937	4720	3333	beef	beef	NN
9937	4720	3334	organs	organ	NNS
9937	4720	3335	,	,	,
9937	4720	3336	of	of	IN
9937	4720	3337	beefsteak	beefsteak	NN
9937	4720	3338	,	,	,
9937	4720	3339	of	of	IN
9937	4720	3340	chicken	chicken	NN
9937	4720	3341	,	,	,
9937	4720	3342	of	of	IN
9937	4720	3343	clams	clam	NNS
9937	4720	3344	,	,	,
9937	4720	3345	of	of	IN
9937	4720	3346	crabs	crab	NNS
9937	4720	3347	,	,	,
9937	4720	3348	of	of	IN
9937	4720	3349	cured	cure	VBN
9937	4720	3350	pork	pork	NN
9937	4720	3351	,	,	,
9937	4720	3352	of	of	IN
9937	4720	3353	duck	duck	NN
9937	4720	3354	,	,	,
9937	4720	3355	of	of	IN
9937	4720	3356	fresh	fresh	JJ
9937	4720	3357	pork	pork	NN
9937	4720	3358	,	,	,
9937	4720	3359	of	of	IN
9937	4720	3360	goose	goose	NN
9937	4720	3361	,	,	,
9937	4720	3362	of	of	IN
9937	4720	3363	lobsters	lobster	NNS
9937	4720	3364	,	,	,
9937	4720	3365	of	of	IN
9937	4720	3366	oysters	oyster	NNS
9937	4720	3367	,	,	,
9937	4720	3368	of	of	IN
9937	4720	3369	poultry	poultry	NN
9937	4720	3370	for	for	IN
9937	4720	3371	cooking	cooking	NN
9937	4720	3372	,	,	,
9937	4720	3373	of	of	IN
9937	4720	3374	poultry	poultry	NN
9937	4720	3375	for	for	IN
9937	4720	3376	the	the	DT
9937	4720	3377	market	market	NN
9937	4720	3378	,	,	,
9937	4720	3379	of	of	IN
9937	4720	3380	roasts	roast	NNS
9937	4720	3381	,	,	,
9937	4720	3382	of	of	IN
9937	4720	3383	scallops	scallop	NNS
9937	4720	3384	,	,	,
9937	4720	3385	of	of	IN
9937	4720	3386	shrimp	shrimp	NN
9937	4720	3387	,	,	,
9937	4720	3388	of	of	IN
9937	4720	3389	small	small	JJ
9937	4720	3390	birds	bird	NNS
9937	4720	3391	,	,	,
9937	4720	3392	of	of	IN
9937	4720	3393	stews	stew	NNS
9937	4720	3394	and	and	CC
9937	4720	3395	corned	corn	VBN
9937	4720	3396	beef	beef	NN
9937	4720	3397	,	,	,
9937	4720	3398	of	of	IN
9937	4720	3399	sweetbreads	sweetbread	NNS
9937	4720	3400	,	,	,
9937	4720	3401	of	of	IN
9937	4720	3402	turkey	turkey	NNP
9937	4720	3403	,	,	,
9937	4720	3404	of	of	IN
9937	4720	3405	veal	veal	NN
9937	4720	3406	cuts	cut	NNS
9937	4720	3407	,	,	,
9937	4720	3408	Preparing	prepare	VBG
9937	4720	3409	chicken	chicken	NN
9937	4720	3410	feet	foot	NNS
9937	4720	3411	,	,	,
9937	4720	3412	rabbit	rabbit	NN
9937	4720	3413	for	for	IN
9937	4720	3414	cooking	cooking	NN
9937	4720	3415	,	,	,
9937	4720	3416	Principles	principle	NNS
9937	4720	3417	of	of	IN
9937	4720	3418	deep	deep	JJ
9937	4720	3419	-	-	HYPH
9937	4720	3420	fat	fat	NN
9937	4720	3421	frying	frying	NN
9937	4720	3422	,	,	,
9937	4720	3423	Processes	Processes	NNP
9937	4720	3424	involved	involve	VBN
9937	4720	3425	in	in	IN
9937	4720	3426	making	make	VBG
9937	4720	3427	stock	stock	NN
9937	4720	3428	,	,	,
9937	4720	3429	Protein	protein	NN
9937	4720	3430	in	in	IN
9937	4720	3431	fish	fish	NN
9937	4720	3432	,	,	,
9937	4720	3433	in	in	IN
9937	4720	3434	meat	meat	NN
9937	4720	3435	,	,	,
9937	4720	3436	Ptomaine	Ptomaine	NNP
9937	4720	3437	poisoning	poisoning	NN
9937	4720	3438	,	,	,
9937	4720	3439	Purchase	purchase	NN
9937	4720	3440	of	of	IN
9937	4720	3441	fish	fish	NN
9937	4720	3442	,	,	,
9937	4720	3443	of	of	IN
9937	4720	3444	meat	meat	NN
9937	4720	3445	,	,	,
9937	4720	3446	of	of	IN
9937	4720	3447	poultry	poultry	NN
9937	4720	3448	,	,	,
9937	4720	3449	Economy	economy	NN
9937	4720	3450	in	in	IN
9937	4720	3451	the	the	DT
9937	4720	3452	,	,	,
9937	4720	3453	Purchasing	purchase	VBG
9937	4720	3454	oysters	oyster	NNS
9937	4720	3455	,	,	,
9937	4720	3456	Purée	Purée	NNP
9937	4720	3457	,	,	,
9937	4720	3458	Chestnut	Chestnut	NNP
9937	4720	3459	,	,	,
9937	4720	3460	Split	Split	NNP
9937	4720	3461	-	-	HYPH
9937	4720	3462	pea	pea	NN
9937	4720	3463	,	,	,
9937	4720	3464	Purées	Purées	NNP
9937	4720	3465	,	,	,
9937	4720	3466	Purpose	Purpose	NNP
9937	4720	3467	of	of	IN
9937	4720	3468	soup	soup	NN
9937	4720	3469	in	in	IN
9937	4720	3470	the	the	DT
9937	4720	3471	meal	meal	NN
9937	4720	3472	,	,	,
9937	4720	3473	Purposes	Purposes	NNPS
9937	4720	3474	of	of	IN
9937	4720	3475	cooking	cook	VBG
9937	4720	3476	meat	meat	NN
9937	4720	3477	,	,	,
9937	4720	3478	Q	Q	NNP
9937	4720	3479	Quail	Quail	NNP
9937	4720	3480	,	,	,
9937	4720	3481	Selection	Selection	NNP
9937	4720	3482	of	of	IN
9937	4720	3483	,	,	,
9937	4720	3484	Quality	Quality	NNP
9937	4720	3485	in	in	IN
9937	4720	3486	chicken	chicken	NN
9937	4720	3487	,	,	,
9937	4720	3488	General	general	JJ
9937	4720	3489	marks	mark	NNS
9937	4720	3490	of	of	IN
9937	4720	3491	good	good	JJ
9937	4720	3492	,	,	,
9937	4720	3493	of	of	IN
9937	4720	3494	poultry	poultry	NN
9937	4720	3495	,	,	,
9937	4720	3496	Effect	effect	NN
9937	4720	3497	of	of	IN
9937	4720	3498	sex	sex	NN
9937	4720	3499	on	on	IN
9937	4720	3500	,	,	,
9937	4720	3501	of	of	IN
9937	4720	3502	poultry	poultry	NN
9937	4720	3503	,	,	,
9937	4720	3504	Influence	Influence	NNP
9937	4720	3505	of	of	IN
9937	4720	3506	feeding	feeding	NN
9937	4720	3507	and	and	CC
9937	4720	3508	care	care	VB
9937	4720	3509	on	on	IN
9937	4720	3510	,	,	,
9937	4720	3511	R	R	NNP
9937	4720	3512	Rabbit	Rabbit	NNP
9937	4720	3513	for	for	IN
9937	4720	3514	cooking	cooking	NN
9937	4720	3515	,	,	,
9937	4720	3516	Preparing	prepare	VBG
9937	4720	3517	,	,	,
9937	4720	3518	pie	pie	NN
9937	4720	3519	,	,	,
9937	4720	3520	Roast	Roast	NNP
9937	4720	3521	,	,	,
9937	4720	3522	Sautéd	Sautéd	NNP
9937	4720	3523	,	,	,
9937	4720	3524	Rack	Rack	NNP
9937	4720	3525	of	of	IN
9937	4720	3526	lamb	lamb	NNP
9937	4720	3527	,	,	,
9937	4720	3528	of	of	IN
9937	4720	3529	mutton	mutton	NN
9937	4720	3530	,	,	,
9937	4720	3531	Radishes	Radishes	NNP
9937	4720	3532	and	and	CC
9937	4720	3533	celery	celery	NN
9937	4720	3534	,	,	,
9937	4720	3535	Raw	raw	JJ
9937	4720	3536	clams	clam	NNS
9937	4720	3537	,	,	,
9937	4720	3538	oysters	oyster	NNS
9937	4720	3539	,	,	,
9937	4720	3540	Red	red	JJ
9937	4720	3541	snapper	snapper	NN
9937	4720	3542	,	,	,
9937	4720	3543	Food	food	NN
9937	4720	3544	value	value	NN
9937	4720	3545	and	and	CC
9937	4720	3546	composition	composition	NN
9937	4720	3547	of	of	IN
9937	4720	3548	,	,	,
9937	4720	3549	Relative	relative	JJ
9937	4720	3550	nutritive	nutritive	JJ
9937	4720	3551	value	value	NN
9937	4720	3552	of	of	IN
9937	4720	3553	fish	fish	NN
9937	4720	3554	,	,	,
9937	4720	3555	Removing	remove	VBG
9937	4720	3556	grease	grease	NN
9937	4720	3557	from	from	IN
9937	4720	3558	soup	soup	NN
9937	4720	3559	,	,	,
9937	4720	3560	lobster	lobster	NN
9937	4720	3561	from	from	IN
9937	4720	3562	the	the	DT
9937	4720	3563	shell	shell	NN
9937	4720	3564	,	,	,
9937	4720	3565	Rib	rib	NN
9937	4720	3566	roast	roast	NN
9937	4720	3567	,	,	,
9937	4720	3568	Standing	standing	NN
9937	4720	3569	,	,	,
9937	4720	3570	roasts	roast	NNS
9937	4720	3571	,	,	,
9937	4720	3572	Rice	Rice	NNP
9937	4720	3573	and	and	CC
9937	4720	3574	meat	meat	NN
9937	4720	3575	patties	patty	NNS
9937	4720	3576	,	,	,
9937	4720	3577	Baked	baked	JJ
9937	4720	3578	poultry	poultry	NN
9937	4720	3579	with	with	IN
9937	4720	3580	,	,	,
9937	4720	3581	Chicken	Chicken	NNP
9937	4720	3582	with	with	IN
9937	4720	3583	,	,	,
9937	4720	3584	Creamed	creamed	JJ
9937	4720	3585	salmon	salmon	NN
9937	4720	3586	with	with	IN
9937	4720	3587	,	,	,
9937	4720	3588	Scalloped	Scalloped	NNP
9937	4720	3589	veal	veal	NN
9937	4720	3590	with	with	IN
9937	4720	3591	,	,	,
9937	4720	3592	stuffing	stuff	VBG
9937	4720	3593	,	,	,
9937	4720	3594	Rigor	Rigor	NNP
9937	4720	3595	mortis	mortis	NN
9937	4720	3596	,	,	,
9937	4720	3597	Roast	Roast	NNP
9937	4720	3598	beef	beef	NN
9937	4720	3599	,	,	,
9937	4720	3600	chicken	chicken	NN
9937	4720	3601	,	,	,
9937	4720	3602	duck	duck	NN
9937	4720	3603	,	,	,
9937	4720	3604	duck	duck	NN
9937	4720	3605	,	,	,
9937	4720	3606	Liver	Liver	NNP
9937	4720	3607	stuffing	stuff	VBG
9937	4720	3608	for	for	IN
9937	4720	3609	,	,	,
9937	4720	3610	duck	duck	NN
9937	4720	3611	,	,	,
9937	4720	3612	Peanut	Peanut	NNP
9937	4720	3613	stuffing	stuff	VBG
9937	4720	3614	for	for	IN
9937	4720	3615	,	,	,
9937	4720	3616	fillet	fillet	NNP
9937	4720	3617	of	of	IN
9937	4720	3618	venison	venison	NNP
9937	4720	3619	,	,	,
9937	4720	3620	goose	goose	NNP
9937	4720	3621	,	,	,
9937	4720	3622	leg	leg	NN
9937	4720	3623	of	of	IN
9937	4720	3624	lamb	lamb	NNP
9937	4720	3625	,	,	,
9937	4720	3626	leg	leg	NN
9937	4720	3627	of	of	IN
9937	4720	3628	mutton	mutton	NN
9937	4720	3629	,	,	,
9937	4720	3630	leg	leg	NN
9937	4720	3631	of	of	IN
9937	4720	3632	venison	venison	NNP
9937	4720	3633	,	,	,
9937	4720	3634	of	of	IN
9937	4720	3635	lamb	lamb	NNP
9937	4720	3636	,	,	,
9937	4720	3637	Crown	Crown	NNP
9937	4720	3638	,	,	,
9937	4720	3639	of	of	IN
9937	4720	3640	pork	pork	NN
9937	4720	3641	,	,	,
9937	4720	3642	Crown	Crown	NNP
9937	4720	3643	,	,	,
9937	4720	3644	pig	pig	NN
9937	4720	3645	,	,	,
9937	4720	3646	pork	pork	NN
9937	4720	3647	,	,	,
9937	4720	3648	Porterhouse	Porterhouse	NNP
9937	4720	3649	,	,	,
9937	4720	3650	poultry	poultry	NN
9937	4720	3651	,	,	,
9937	4720	3652	Stuffing	stuff	VBG
9937	4720	3653	for	for	IN
9937	4720	3654	,	,	,
9937	4720	3655	rabbit	rabbit	NN
9937	4720	3656	,	,	,
9937	4720	3657	saddle	saddle	NN
9937	4720	3658	of	of	IN
9937	4720	3659	mutton	mutton	NN
9937	4720	3660	,	,	,
9937	4720	3661	small	small	JJ
9937	4720	3662	birds	bird	NNS
9937	4720	3663	,	,	,
9937	4720	3664	Standing	stand	VBG
9937	4720	3665	rib	rib	NN
9937	4720	3666	,	,	,
9937	4720	3667	turkey	turkey	NNP
9937	4720	3668	,	,	,
9937	4720	3669	Roasting	roasting	NN
9937	4720	3670	,	,	,
9937	4720	3671	chicken	chicken	NN
9937	4720	3672	,	,	,
9937	4720	3673	Roasts	Roasts	NNPS
9937	4720	3674	,	,	,
9937	4720	3675	Chuck	Chuck	NNP
9937	4720	3676	,	,	,
9937	4720	3677	Preparation	Preparation	NNP
9937	4720	3678	of	of	IN
9937	4720	3679	,	,	,
9937	4720	3680	Rib	Rib	NNP
9937	4720	3681	,	,	,
9937	4720	3682	Rump	Rump	NNP
9937	4720	3683	,	,	,
9937	4720	3684	Veal	Veal	NNP
9937	4720	3685	,	,	,
9937	4720	3686	Roe	Roe	NNP
9937	4720	3687	,	,	,
9937	4720	3688	Broiled	broil	VBN
9937	4720	3689	shad	shad	NN
9937	4720	3690	,	,	,
9937	4720	3691	Rolled	Rolled	NNP
9937	4720	3692	steak	steak	NN
9937	4720	3693	,	,	,
9937	4720	3694	or	or	CC
9937	4720	3695	mock	mock	JJ
9937	4720	3696	duck	duck	NN
9937	4720	3697	,	,	,
9937	4720	3698	steak	steak	NN
9937	4720	3699	,	,	,
9937	4720	3700	Stuffing	stuff	VBG
9937	4720	3701	for	for	IN
9937	4720	3702	,	,	,
9937	4720	3703	Rolls	Rolls	NNP
9937	4720	3704	,	,	,
9937	4720	3705	Veal	Veal	NNP
9937	4720	3706	,	,	,
9937	4720	3707	Rump	rump	VB
9937	4720	3708	roasts	roast	NNS
9937	4720	3709	,	,	,
9937	4720	3710	S	S	NNP
9937	4720	3711	Saddle	Saddle	NNP
9937	4720	3712	of	of	IN
9937	4720	3713	lamb	lamb	NN
9937	4720	3714	,	,	,
9937	4720	3715	of	of	IN
9937	4720	3716	mutton	mutton	NN
9937	4720	3717	,	,	,
9937	4720	3718	of	of	IN
9937	4720	3719	mutton	mutton	NN
9937	4720	3720	,	,	,
9937	4720	3721	Roast	Roast	NNP
9937	4720	3722	,	,	,
9937	4720	3723	Salad	Salad	NNP
9937	4720	3724	,	,	,
9937	4720	3725	Chicken	Chicken	NNP
9937	4720	3726	,	,	,
9937	4720	3727	Mock	Mock	NNP
9937	4720	3728	chicken	chicken	NN
9937	4720	3729	,	,	,
9937	4720	3730	Veal	Veal	NNP
9937	4720	3731	,	,	,
9937	4720	3732	Salmon	Salmon	NNP
9937	4720	3733	,	,	,
9937	4720	3734	Boiled	Boiled	NNP
9937	4720	3735	,	,	,
9937	4720	3736	Composition	composition	NN
9937	4720	3737	and	and	CC
9937	4720	3738	food	food	NN
9937	4720	3739	value	value	NN
9937	4720	3740	of	of	IN
9937	4720	3741	canned	can	VBN
9937	4720	3742	,	,	,
9937	4720	3743	Salmon	Salmon	NNP
9937	4720	3744	mold	mold	NN
9937	4720	3745	,	,	,
9937	4720	3746	mold	mold	NN
9937	4720	3747	,	,	,
9937	4720	3748	Dressing	dress	VBG
9937	4720	3749	for	for	IN
9937	4720	3750	,	,	,
9937	4720	3751	patties	patty	NNS
9937	4720	3752	,	,	,
9937	4720	3753	with	with	IN
9937	4720	3754	rice	rice	NN
9937	4720	3755	,	,	,
9937	4720	3756	Creamed	Creamed	NNP
9937	4720	3757	,	,	,
9937	4720	3758	Salt	Salt	NNP
9937	4720	3759	and	and	CC
9937	4720	3760	smoked	smoke	VBN
9937	4720	3761	fish	fish	NN
9937	4720	3762	,	,	,
9937	4720	3763	Freshening	Freshening	NNP
9937	4720	3764	,	,	,
9937	4720	3765	and	and	CC
9937	4720	3766	smoked	smoke	VBD
9937	4720	3767	fish	fish	NN
9937	4720	3768	in	in	IN
9937	4720	3769	the	the	DT
9937	4720	3770	diet	diet	NN
9937	4720	3771	,	,	,
9937	4720	3772	and	and	CC
9937	4720	3773	smoked	smoke	VBN
9937	4720	3774	fish	fish	NN
9937	4720	3775	,	,	,
9937	4720	3776	Table	table	NN
9937	4720	3777	showing	show	VBG
9937	4720	3778	names	name	NNS
9937	4720	3779	,	,	,
9937	4720	3780	seasons	season	NNS
9937	4720	3781	,	,	,
9937	4720	3782	and	and	CC
9937	4720	3783	uses	use	NNS
9937	4720	3784	of	of	IN
9937	4720	3785	,	,	,
9937	4720	3786	mackerel	mackerel	NN
9937	4720	3787	,	,	,
9937	4720	3788	Sautéd	Sautéd	NNP
9937	4720	3789	,	,	,
9937	4720	3790	pork	pork	NN
9937	4720	3791	,	,	,
9937	4720	3792	Sauce	sauce	NN
9937	4720	3793	,	,	,
9937	4720	3794	Drawn	Drawn	NNP
9937	4720	3795	-	-	HYPH
9937	4720	3796	butter	butter	NN
9937	4720	3797	,	,	,
9937	4720	3798	Egg	Egg	NNP
9937	4720	3799	,	,	,
9937	4720	3800	for	for	IN
9937	4720	3801	broiled	broil	VBN
9937	4720	3802	venison	venison	NN
9937	4720	3803	,	,	,
9937	4720	3804	Fried	Fried	NNP
9937	4720	3805	chicken	chicken	NN
9937	4720	3806	with	with	IN
9937	4720	3807	paprika	paprika	NNS
9937	4720	3808	,	,	,
9937	4720	3809	Horseradish	Horseradish	NNP
9937	4720	3810	,	,	,
9937	4720	3811	Lemon	Lemon	NNP
9937	4720	3812	cream	cream	NN
9937	4720	3813	,	,	,
9937	4720	3814	Mint	Mint	NNP
9937	4720	3815	,	,	,
9937	4720	3816	Mushroom	Mushroom	NNP
9937	4720	3817	,	,	,
9937	4720	3818	Nut	Nut	NNP
9937	4720	3819	,	,	,
9937	4720	3820	Spanish	spanish	JJ
9937	4720	3821	,	,	,
9937	4720	3822	Thin	thin	JJ
9937	4720	3823	white	white	JJ
9937	4720	3824	,	,	,
9937	4720	3825	Tomato	Tomato	NNP
9937	4720	3826	,	,	,
9937	4720	3827	Sauces	Sauces	NNPS
9937	4720	3828	for	for	IN
9937	4720	3829	fish	fish	NN
9937	4720	3830	,	,	,
9937	4720	3831	Sausage	Sausage	NNP
9937	4720	3832	,	,	,
9937	4720	3833	Pork	Pork	NNP
9937	4720	3834	,	,	,
9937	4720	3835	Sausages	sausage	NNS
9937	4720	3836	and	and	CC
9937	4720	3837	meat	meat	NN
9937	4720	3838	preparations	preparation	NNS
9937	4720	3839	,	,	,
9937	4720	3840	Sautéd	Sautéd	NNP
9937	4720	3841	fish	fish	NN
9937	4720	3842	,	,	,
9937	4720	3843	halibut	halibut	NNP
9937	4720	3844	steak	steak	NNP
9937	4720	3845	,	,	,
9937	4720	3846	or	or	CC
9937	4720	3847	broiled	broil	VBN
9937	4720	3848	pork	pork	NN
9937	4720	3849	,	,	,
9937	4720	3850	pickerel	pickerel	NN
9937	4720	3851	,	,	,
9937	4720	3852	rabbit	rabbit	NN
9937	4720	3853	,	,	,
9937	4720	3854	salt	salt	NN
9937	4720	3855	mackerel	mackerel	NN
9937	4720	3856	,	,	,
9937	4720	3857	smelts	smelt	NNS
9937	4720	3858	,	,	,
9937	4720	3859	tenderloin	tenderloin	JJ
9937	4720	3860	of	of	IN
9937	4720	3861	pork	pork	NN
9937	4720	3862	,	,	,
9937	4720	3863	Sautéing	sautéing	NN
9937	4720	3864	and	and	CC
9937	4720	3865	frying	frying	NN
9937	4720	3866	,	,	,
9937	4720	3867	Scaling	scale	VBG
9937	4720	3868	a	a	DT
9937	4720	3869	fish	fish	NN
9937	4720	3870	,	,	,
9937	4720	3871	Scalloped	Scalloped	NNP
9937	4720	3872	lamb	lamb	NN
9937	4720	3873	or	or	CC
9937	4720	3874	mutton	mutton	NN
9937	4720	3875	,	,	,
9937	4720	3876	lobster	lobster	NN
9937	4720	3877	,	,	,
9937	4720	3878	oysters	oyster	NNS
9937	4720	3879	,	,	,
9937	4720	3880	pork	pork	NN
9937	4720	3881	with	with	IN
9937	4720	3882	cabbage	cabbage	NN
9937	4720	3883	,	,	,
9937	4720	3884	veal	veal	NN
9937	4720	3885	with	with	IN
9937	4720	3886	rice	rice	NN
9937	4720	3887	,	,	,
9937	4720	3888	Scallops	Scallops	NNP
9937	4720	3889	,	,	,
9937	4720	3890	Baked	Baked	NNP
9937	4720	3891	,	,	,
9937	4720	3892	Composition	composition	NN
9937	4720	3893	and	and	CC
9937	4720	3894	food	food	NN
9937	4720	3895	value	value	NN
9937	4720	3896	of	of	IN
9937	4720	3897	,	,	,
9937	4720	3898	Fried	Fried	NNP
9937	4720	3899	,	,	,
9937	4720	3900	Oysters	Oysters	NNPS
9937	4720	3901	,	,	,
9937	4720	3902	clams	clam	NNS
9937	4720	3903	,	,	,
9937	4720	3904	and	and	CC
9937	4720	3905	,	,	,
9937	4720	3906	Preparation	Preparation	NNP
9937	4720	3907	of	of	IN
9937	4720	3908	,	,	,
9937	4720	3909	Scrapple	Scrapple	NNP
9937	4720	3910	,	,	,
9937	4720	3911	Scrod	Scrod	NNP
9937	4720	3912	with	with	IN
9937	4720	3913	potato	potato	NN
9937	4720	3914	border	border	NN
9937	4720	3915	,	,	,
9937	4720	3916	Broiled	broil	VBN
9937	4720	3917	,	,	,
9937	4720	3918	Sea	Sea	NNP
9937	4720	3919	food	food	NN
9937	4720	3920	,	,	,
9937	4720	3921	Seasons	Seasons	NNP
9937	4720	3922	,	,	,
9937	4720	3923	and	and	CC
9937	4720	3924	uses	use	NNS
9937	4720	3925	of	of	IN
9937	4720	3926	fresh	fresh	JJ
9937	4720	3927	fish	fish	NN
9937	4720	3928	,	,	,
9937	4720	3929	Table	table	NN
9937	4720	3930	showing	show	VBG
9937	4720	3931	the	the	DT
9937	4720	3932	names	name	NNS
9937	4720	3933	,	,	,
9937	4720	3934	and	and	CC
9937	4720	3935	uses	use	NNS
9937	4720	3936	of	of	IN
9937	4720	3937	smoked	smoke	VBN
9937	4720	3938	fish	fish	NN
9937	4720	3939	,	,	,
9937	4720	3940	Table	table	NN
9937	4720	3941	showing	show	VBG
9937	4720	3942	the	the	DT
9937	4720	3943	names	name	NNS
9937	4720	3944	,	,	,
9937	4720	3945	for	for	IN
9937	4720	3946	shell	shell	NNP
9937	4720	3947	fish	fish	NNP
9937	4720	3948	,	,	,
9937	4720	3949	for	for	IN
9937	4720	3950	shell	shell	JJ
9937	4720	3951	fish	fish	NN
9937	4720	3952	,	,	,
9937	4720	3953	Table	table	NN
9937	4720	3954	showing	show	VBG
9937	4720	3955	,	,	,
9937	4720	3956	Second	second	JJ
9937	4720	3957	soup	soup	NN
9937	4720	3958	stock	stock	NN
9937	4720	3959	,	,	,
9937	4720	3960	Selection	Selection	NNP
9937	4720	3961	of	of	IN
9937	4720	3962	chicken	chicken	NN
9937	4720	3963	,	,	,
9937	4720	3964	of	of	IN
9937	4720	3965	ducks	duck	NNS
9937	4720	3966	,	,	,
9937	4720	3967	of	of	IN
9937	4720	3968	poultry	poultry	NN
9937	4720	3969	,	,	,
9937	4720	3970	of	of	IN
9937	4720	3971	turkeys	turkey	NNS
9937	4720	3972	,	,	,
9937	4720	3973	Serving	serve	VBG
9937	4720	3974	and	and	CC
9937	4720	3975	carving	carve	VBG
9937	4720	3976	meat	meat	NN
9937	4720	3977	,	,	,
9937	4720	3978	Serving	serve	VBG
9937	4720	3979	and	and	CC
9937	4720	3980	carving	carve	VBG
9937	4720	3981	poultry	poultry	NN
9937	4720	3982	,	,	,
9937	4720	3983	soup	soup	NN
9937	4720	3984	,	,	,
9937	4720	3985	Shad	Shad	NNP
9937	4720	3986	roe	roe	NN
9937	4720	3987	,	,	,
9937	4720	3988	Broiled	broil	VBN
9937	4720	3989	,	,	,
9937	4720	3990	Shell	Shell	NNP
9937	4720	3991	fish	fish	NN
9937	4720	3992	,	,	,
9937	4720	3993	fish	fish	NN
9937	4720	3994	,	,	,
9937	4720	3995	Composition	composition	NN
9937	4720	3996	and	and	CC
9937	4720	3997	food	food	NN
9937	4720	3998	value	value	NN
9937	4720	3999	of	of	IN
9937	4720	4000	,	,	,
9937	4720	4001	fish	fish	NNS
9937	4720	4002	,	,	,
9937	4720	4003	Seasons	season	NNS
9937	4720	4004	for	for	IN
9937	4720	4005	,	,	,
9937	4720	4006	fish	fish	NNS
9937	4720	4007	,	,	.
9937	4720	4008	Tables	table	NNS
9937	4720	4009	showing	show	VBG
9937	4720	4010	composition	composition	NN
9937	4720	4011	and	and	CC
9937	4720	4012	food	food	NN
9937	4720	4013	value	value	NN
9937	4720	4014	of	of	IN
9937	4720	4015	,	,	,
9937	4720	4016	fish	fish	NN
9937	4720	4017	,	,	,
9937	4720	4018	Table	table	NN
9937	4720	4019	showing	show	VBG
9937	4720	4020	seasons	season	NNS
9937	4720	4021	for	for	IN
9937	4720	4022	,	,	,
9937	4720	4023	Shrimp	Shrimp	NNP
9937	4720	4024	à	à	NNP
9937	4720	4025	La	La	NNP
9937	4720	4026	Salle	Salle	NNP
9937	4720	4027	,	,	,
9937	4720	4028	Creamed	Creamed	NNP
9937	4720	4029	,	,	,
9937	4720	4030	General	general	JJ
9937	4720	4031	characteristics	characteristic	NNS
9937	4720	4032	of	of	IN
9937	4720	4033	lobsters	lobster	NNS
9937	4720	4034	,	,	,
9937	4720	4035	crabs	crab	NNS
9937	4720	4036	,	,	,
9937	4720	4037	and	and	CC
9937	4720	4038	,	,	,
9937	4720	4039	Lobsters	Lobsters	NNP
9937	4720	4040	,	,	,
9937	4720	4041	crabs	crab	NNS
9937	4720	4042	,	,	,
9937	4720	4043	and	and	CC
9937	4720	4044	,	,	,
9937	4720	4045	Nature	nature	NN
9937	4720	4046	of	of	IN
9937	4720	4047	,	,	,
9937	4720	4048	Preparation	Preparation	NNP
9937	4720	4049	of	of	IN
9937	4720	4050	,	,	,
9937	4720	4051	Simmering	simmering	NN
9937	4720	4052	,	,	,
9937	4720	4053	or	or	CC
9937	4720	4054	stewing	stew	VBG
9937	4720	4055	,	,	,
9937	4720	4056	Singeing	singe	VBG
9937	4720	4057	a	a	DT
9937	4720	4058	chicken	chicken	NN
9937	4720	4059	,	,	,
9937	4720	4060	Sirloin	Sirloin	NNP
9937	4720	4061	steak	steak	NN
9937	4720	4062	,	,	,
9937	4720	4063	Skinning	skin	VBG
9937	4720	4064	fish	fish	NN
9937	4720	4065	,	,	,
9937	4720	4066	Skirt	Skirt	NNP
9937	4720	4067	steak	steak	NN
9937	4720	4068	,	,	,
9937	4720	4069	Small	small	JJ
9937	4720	4070	birds	bird	NNS
9937	4720	4071	,	,	,
9937	4720	4072	Preparation	preparation	NN
9937	4720	4073	of	of	IN
9937	4720	4074	,	,	,
9937	4720	4075	birds	bird	NNS
9937	4720	4076	,	,	,
9937	4720	4077	Roast	Roast	NNP
9937	4720	4078	,	,	,
9937	4720	4079	Smelts	Smelts	NNP
9937	4720	4080	,	,	,
9937	4720	4081	Sautéd	Sautéd	NNP
9937	4720	4082	,	,	,
9937	4720	4083	Smoked	smoke	VBN
9937	4720	4084	fish	fish	NN
9937	4720	4085	,	,	,
9937	4720	4086	Freshening	Freshening	NNP
9937	4720	4087	salt	salt	NN
9937	4720	4088	and	and	CC
9937	4720	4089	,	,	,
9937	4720	4090	fish	fish	NNS
9937	4720	4091	in	in	IN
9937	4720	4092	the	the	DT
9937	4720	4093	diet	diet	NN
9937	4720	4094	,	,	,
9937	4720	4095	Salt	Salt	NNP
9937	4720	4096	and	and	CC
9937	4720	4097	,	,	,
9937	4720	4098	fish	fish	NN
9937	4720	4099	,	,	,
9937	4720	4100	Table	table	NN
9937	4720	4101	showing	show	VBG
9937	4720	4102	the	the	DT
9937	4720	4103	names	name	NNS
9937	4720	4104	,	,	,
9937	4720	4105	seasons	season	NNS
9937	4720	4106	,	,	,
9937	4720	4107	and	and	CC
9937	4720	4108	uses	use	NNS
9937	4720	4109	of	of	IN
9937	4720	4110	,	,	,
9937	4720	4111	Soft	Soft	NNP
9937	4720	4112	-	-	HYPH
9937	4720	4113	shelled	shell	VBN
9937	4720	4114	crabs	crab	NNS
9937	4720	4115	,	,	,
9937	4720	4116	-shelled	-shelled	JJ
9937	4720	4117	crabs	crab	NNS
9937	4720	4118	,	,	,
9937	4720	4119	Fried	Fried	NNP
9937	4720	4120	,	,	,
9937	4720	4121	Soljinka	Soljinka	NNP
9937	4720	4122	,	,	,
9937	4720	4123	Soup	Soup	NNP
9937	4720	4124	,	,	,
9937	4720	4125	accompaniments	accompaniment	NNS
9937	4720	4126	and	and	CC
9937	4720	4127	garnishes	garnish	NNS
9937	4720	4128	,	,	,
9937	4720	4129	accompaniments	accompaniment	NNS
9937	4720	4130	,	,	,
9937	4720	4131	Recipes	Recipes	NNPS
9937	4720	4132	for	for	IN
9937	4720	4133	,	,	,
9937	4720	4134	and	and	CC
9937	4720	4135	its	-PRON-	PRP$
9937	4720	4136	place	place	NN
9937	4720	4137	in	in	IN
9937	4720	4138	the	the	DT
9937	4720	4139	meal	meal	NN
9937	4720	4140	,	,	,
9937	4720	4141	and	and	CC
9937	4720	4142	soup	soup	NN
9937	4720	4143	accompaniments	accompaniment	NNS
9937	4720	4144	,	,	,
9937	4720	4145	Clearing	clear	VBG
9937	4720	4146	of	of	IN
9937	4720	4147	,	,	,
9937	4720	4148	Cooking	Cooking	NNP
9937	4720	4149	meat	meat	NN
9937	4720	4150	for	for	IN
9937	4720	4151	,	,	,
9937	4720	4152	Cream	Cream	NNP
9937	4720	4153	-	-	HYPH
9937	4720	4154	of	of	IN
9937	4720	4155	-	-	HYPH
9937	4720	4156	asparagus	asparagus	NN
9937	4720	4157	,	,	,
9937	4720	4158	Cream	Cream	NNP
9937	4720	4159	-	-	HYPH
9937	4720	4160	of	of	IN
9937	4720	4161	-	-	HYPH
9937	4720	4162	corn	corn	NN
9937	4720	4163	,	,	,
9937	4720	4164	Cream	Cream	NNP
9937	4720	4165	-	-	HYPH
9937	4720	4166	of	of	IN
9937	4720	4167	-	-	HYPH
9937	4720	4168	onion	onion	NN
9937	4720	4169	,	,	,
9937	4720	4170	Cream	Cream	NNP
9937	4720	4171	-	-	HYPH
9937	4720	4172	of	of	IN
9937	4720	4173	-	-	HYPH
9937	4720	4174	pea	pea	NN
9937	4720	4175	,	,	,
9937	4720	4176	Cream	Cream	NNP
9937	4720	4177	-	-	HYPH
9937	4720	4178	of	of	IN
9937	4720	4179	-	-	HYPH
9937	4720	4180	potato	potato	NN
9937	4720	4181	,	,	,
9937	4720	4182	Cream	cream	NN
9937	4720	4183	-	-	HYPH
9937	4720	4184	of	of	IN
9937	4720	4185	-	-	HYPH
9937	4720	4186	spinach	spinach	NN
9937	4720	4187	,	,	,
9937	4720	4188	Cream	Cream	NNP
9937	4720	4189	-	-	HYPH
9937	4720	4190	of	of	IN
9937	4720	4191	-	-	HYPH
9937	4720	4192	tomato	tomato	NNP
9937	4720	4193	,	,	,
9937	4720	4194	Definition	definition	NN
9937	4720	4195	of	of	IN
9937	4720	4196	,	,	,
9937	4720	4197	Economic	economic	JJ
9937	4720	4198	value	value	NN
9937	4720	4199	of	of	IN
9937	4720	4200	,	,	,
9937	4720	4201	extracts	extract	NNS
9937	4720	4202	,	,	,
9937	4720	4203	fritters	fritter	NNS
9937	4720	4204	,	,	,
9937	4720	4205	General	general	JJ
9937	4720	4206	classes	class	NNS
9937	4720	4207	of	of	IN
9937	4720	4208	,	,	,
9937	4720	4209	in	in	IN
9937	4720	4210	the	the	DT
9937	4720	4211	meal	meal	NN
9937	4720	4212	,	,	,
9937	4720	4213	Purpose	Purpose	NNP
9937	4720	4214	of	of	IN
9937	4720	4215	,	,	,
9937	4720	4216	in	in	IN
9937	4720	4217	the	the	DT
9937	4720	4218	meal	meal	NN
9937	4720	4219	,	,	,
9937	4720	4220	Value	Value	NNP
9937	4720	4221	of	of	IN
9937	4720	4222	,	,	,
9937	4720	4223	Julienne	Julienne	NNP
9937	4720	4224	,	,	,
9937	4720	4225	making	make	VBG
9937	4720	4226	,	,	,
9937	4720	4227	Meat	Meat	NNP
9937	4720	4228	used	use	VBN
9937	4720	4229	for	for	IN
9937	4720	4230	,	,	,
9937	4720	4231	Making	make	VBG
9937	4720	4232	of	of	IN
9937	4720	4233	,	,	,
9937	4720	4234	making	make	VBG
9937	4720	4235	,	,	,
9937	4720	4236	Vegetables	Vegetables	NNP
9937	4720	4237	used	use	VBN
9937	4720	4238	for	for	IN
9937	4720	4239	,	,	,
9937	4720	4240	Mulligatawny	Mulligatawny	NNP
9937	4720	4241	,	,	,
9937	4720	4242	Noodle	Noodle	NNP
9937	4720	4243	,	,	,
9937	4720	4244	Ox	ox	JJ
9937	4720	4245	-	-	HYPH
9937	4720	4246	tail	tail	NN
9937	4720	4247	,	,	,
9937	4720	4248	Principal	principal	JJ
9937	4720	4249	ingredients	ingredient	NNS
9937	4720	4250	of	of	IN
9937	4720	4251	,	,	,
9937	4720	4252	Recipes	Recipes	NNPS
9937	4720	4253	for	for	IN
9937	4720	4254	,	,	,
9937	4720	4255	Removing	remove	VBG
9937	4720	4256	grease	grease	NN
9937	4720	4257	from	from	IN
9937	4720	4258	,	,	,
9937	4720	4259	Serving	serving	NN
9937	4720	4260	,	,	,
9937	4720	4261	stock	stock	NN
9937	4720	4262	,	,	,
9937	4720	4263	Meaning	meaning	NN
9937	4720	4264	and	and	CC
9937	4720	4265	use	use	NN
9937	4720	4266	of	of	IN
9937	4720	4267	,	,	,
9937	4720	4268	stock	stock	NN
9937	4720	4269	,	,	,
9937	4720	4270	Uses	Uses	NNPS
9937	4720	4271	of	of	IN
9937	4720	4272	,	,	,
9937	4720	4273	stock	stock	NN
9937	4720	4274	,	,	,
9937	4720	4275	Varieties	variety	NNS
9937	4720	4276	of	of	IN
9937	4720	4277	,	,	,
9937	4720	4278	Thickening	Thickening	NNP
9937	4720	4279	,	,	,
9937	4720	4280	Value	Value	NNP
9937	4720	4281	of	of	IN
9937	4720	4282	,	,	,
9937	4720	4283	Soups	Soups	NNPS
9937	4720	4284	,	,	,
9937	4720	4285	Classification	classification	NN
9937	4720	4286	of	of	IN
9937	4720	4287	,	,	,
9937	4720	4288	Clear	Clear	NNP
9937	4720	4289	,	,	,
9937	4720	4290	Cream	Cream	NNP
9937	4720	4291	,	,	,
9937	4720	4292	denoting	denote	VBG
9937	4720	4293	consistency	consistency	NN
9937	4720	4294	,	,	,
9937	4720	4295	Classes	Classes	NNPS
9937	4720	4296	of	of	IN
9937	4720	4297	,	,	,
9937	4720	4298	Heavy	heavy	JJ
9937	4720	4299	thick	thick	JJ
9937	4720	4300	,	,	,
9937	4720	4301	Thick	thick	JJ
9937	4720	4302	,	,	,
9937	4720	4303	typical	typical	JJ
9937	4720	4304	of	of	IN
9937	4720	4305	particular	particular	JJ
9937	4720	4306	countries	country	NNS
9937	4720	4307	,	,	,
9937	4720	4308	Spanish	spanish	JJ
9937	4720	4309	sauce	sauce	NN
9937	4720	4310	,	,	,
9937	4720	4311	stew	stew	NN
9937	4720	4312	,	,	,
9937	4720	4313	Spinach	spinach	NN
9937	4720	4314	soup	soup	NN
9937	4720	4315	,	,	,
9937	4720	4316	Cream	cream	NN
9937	4720	4317	-	-	HYPH
9937	4720	4318	of-	of-	CD
9937	4720	4319	,	,	,
9937	4720	4320	Split	Split	NNP
9937	4720	4321	-	-	HYPH
9937	4720	4322	pea	pea	NNP
9937	4720	4323	purée	purée	NN
9937	4720	4324	,	,	,
9937	4720	4325	Spring	Spring	NNP
9937	4720	4326	duck	duck	NN
9937	4720	4327	,	,	,
9937	4720	4328	lamb	lamb	NN
9937	4720	4329	,	,	,
9937	4720	4330	Squabs	Squabs	NNP
9937	4720	4331	,	,	,
9937	4720	4332	Squirrel	Squirrel	NNP
9937	4720	4333	,	,	,
9937	4720	4334	Broiled	Broiled	NNP
9937	4720	4335	,	,	,
9937	4720	4336	Standing	stand	VBG
9937	4720	4337	rib	rib	NN
9937	4720	4338	roast	roast	NN
9937	4720	4339	,	,	,
9937	4720	4340	Steak	Steak	NNP
9937	4720	4341	,	,	,
9937	4720	4342	Club	Club	NNP
9937	4720	4343	,	,	,
9937	4720	4344	Delmonico	Delmonico	NNP
9937	4720	4345	,	,	,
9937	4720	4346	Flat	flat	JJ
9937	4720	4347	-	-	HYPH
9937	4720	4348	bone	bone	NN
9937	4720	4349	,	,	,
9937	4720	4350	Hamburger	Hamburger	NNP
9937	4720	4351	,	,	,
9937	4720	4352	Hip	Hip	NNP
9937	4720	4353	-	-	HYPH
9937	4720	4354	bone	bone	NN
9937	4720	4355	,	,	,
9937	4720	4356	or	or	CC
9937	4720	4357	cutlets	cutlet	NNS
9937	4720	4358	,	,	,
9937	4720	4359	Veal	Veal	NNP
9937	4720	4360	,	,	,
9937	4720	4361	Pan	Pan	NNP
9937	4720	4362	-	-	HYPH
9937	4720	4363	broiled	broil	VBN
9937	4720	4364	,	,	,
9937	4720	4365	Planked	planked	UH
9937	4720	4366	,	,	,
9937	4720	4367	Porterhouse	Porterhouse	NNP
9937	4720	4368	,	,	,
9937	4720	4369	Sautéd	Sautéd	NNP
9937	4720	4370	halibut	halibut	NN
9937	4720	4371	,	,	,
9937	4720	4372	Sirloin	Sirloin	NNP
9937	4720	4373	,	,	,
9937	4720	4374	Skirt	Skirt	NNP
9937	4720	4375	,	,	,
9937	4720	4376	Stuffing	stuff	VBG
9937	4720	4377	for	for	IN
9937	4720	4378	rolled	roll	VBN
9937	4720	4379	,	,	,
9937	4720	4380	Swiss	Swiss	NNP
9937	4720	4381	,	,	,
9937	4720	4382	Vegetables	vegetable	NNS
9937	4720	4383	served	serve	VBD
9937	4720	4384	with	with	IN
9937	4720	4385	,	,	,
9937	4720	4386	Steaks	Steaks	NNP
9937	4720	4387	obtained	obtain	VBN
9937	4720	4388	from	from	IN
9937	4720	4389	the	the	DT
9937	4720	4390	beef	beef	NN
9937	4720	4391	loin	loin	NN
9937	4720	4392	,	,	,
9937	4720	4393	obtained	obtain	VBN
9937	4720	4394	from	from	IN
9937	4720	4395	the	the	DT
9937	4720	4396	round	round	NN
9937	4720	4397	,	,	,
9937	4720	4398	Preparation	Preparation	NNP
9937	4720	4399	of	of	IN
9937	4720	4400	beef	beef	NN
9937	4720	4401	,	,	,
9937	4720	4402	Steamed	steamed	JJ
9937	4720	4403	clams	clam	NNS
9937	4720	4404	,	,	,
9937	4720	4405	fish	fish	NN
9937	4720	4406	,	,	,
9937	4720	4407	Stew	Stew	NNP
9937	4720	4408	,	,	,
9937	4720	4409	Beef	Beef	NNP
9937	4720	4410	,	,	,
9937	4720	4411	Oyster	Oyster	NNP
9937	4720	4412	,	,	,
9937	4720	4413	Spanish	Spanish	NNP
9937	4720	4414	,	,	,
9937	4720	4415	Veal	Veal	NNP
9937	4720	4416	,	,	,
9937	4720	4417	Stewed	stewed	JJ
9937	4720	4418	eel	eel	NN
9937	4720	4419	,	,	,
9937	4720	4420	fish	fish	NN
9937	4720	4421	,	,	,
9937	4720	4422	fresh	fresh	JJ
9937	4720	4423	herring	herring	NN
9937	4720	4424	,	,	,
9937	4720	4425	Stewing	stewing	NN
9937	4720	4426	and	and	CC
9937	4720	4427	corning	corning	NN
9937	4720	4428	,	,	,
9937	4720	4429	Beef	Beef	NNP
9937	4720	4430	for	for	IN
9937	4720	4431	,	,	,
9937	4720	4432	or	or	CC
9937	4720	4433	simmering	simmering	NN
9937	4720	4434	,	,	,
9937	4720	4435	Stews	Stews	NNPS
9937	4720	4436	and	and	CC
9937	4720	4437	corned	corn	VBN
9937	4720	4438	beef	beef	NN
9937	4720	4439	,	,	,
9937	4720	4440	Preparation	Preparation	NNP
9937	4720	4441	of	of	IN
9937	4720	4442	,	,	,
9937	4720	4443	Lamb	Lamb	NNP
9937	4720	4444	and	and	CC
9937	4720	4445	mutton	mutton	NN
9937	4720	4446	,	,	,
9937	4720	4447	Sticks	Sticks	NNP
9937	4720	4448	,	,	,
9937	4720	4449	Bread	Bread	NNP
9937	4720	4450	,	,	,
9937	4720	4451	Stock	Stock	NNP
9937	4720	4452	,	,	,
9937	4720	4453	Bone	Bone	NNP
9937	4720	4454	,	,	,
9937	4720	4455	Stock	Stock	NNP
9937	4720	4456	,	,	,
9937	4720	4457	First	First	NNP
9937	4720	4458	,	,	,
9937	4720	4459	Fish	fish	NN
9937	4720	4460	,	,	,
9937	4720	4461	flavoring	flavoring	NN
9937	4720	4462	,	,	,
9937	4720	4463	for	for	IN
9937	4720	4464	clear	clear	JJ
9937	4720	4465	soup	soup	NN
9937	4720	4466	or	or	CC
9937	4720	4467	bouillon	bouillon	NN
9937	4720	4468	,	,	,
9937	4720	4469	for	for	IN
9937	4720	4470	soup	soup	NN
9937	4720	4471	,	,	,
9937	4720	4472	Game	Game	NNP
9937	4720	4473	,	,	,
9937	4720	4474	Household	Household	NNP
9937	4720	4475	,	,	,
9937	4720	4476	Keeping	Keeping	NNP
9937	4720	4477	,	,	,
9937	4720	4478	Meaning	Meaning	NNP
9937	4720	4479	and	and	CC
9937	4720	4480	use	use	NN
9937	4720	4481	of	of	IN
9937	4720	4482	soup	soup	NN
9937	4720	4483	,	,	,
9937	4720	4484	pot	pot	NN
9937	4720	4485	,	,	,
9937	4720	4486	pot	pot	NN
9937	4720	4487	,	,	,
9937	4720	4488	Food	Food	NNP
9937	4720	4489	suitable	suitable	JJ
9937	4720	4490	for	for	IN
9937	4720	4491	the	the	DT
9937	4720	4492	,	,	,
9937	4720	4493	pot	pot	NN
9937	4720	4494	,	,	,
9937	4720	4495	Nature	nature	NN
9937	4720	4496	,	,	,
9937	4720	4497	use	use	VBP
9937	4720	4498	,	,	,
9937	4720	4499	and	and	CC
9937	4720	4500	care	care	NN
9937	4720	4501	of	of	IN
9937	4720	4502	,	,	,
9937	4720	4503	Second	Second	NNP
9937	4720	4504	,	,	,
9937	4720	4505	Varieties	Varieties	NNP
9937	4720	4506	of	of	IN
9937	4720	4507	soup	soup	NN
9937	4720	4508	,	,	,
9937	4720	4509	Vegetable	Vegetable	NNP
9937	4720	4510	,	,	,
9937	4720	4511	White	White	NNP
9937	4720	4512	,	,	,
9937	4720	4513	Stocks	stock	NNS
9937	4720	4514	and	and	CC
9937	4720	4515	clear	clear	JJ
9937	4720	4516	soups	soup	NNS
9937	4720	4517	,	,	,
9937	4720	4518	Stomach	stomach	NN
9937	4720	4519	sweetbread	sweetbread	NN
9937	4720	4520	,	,	,
9937	4720	4521	Strips	Strips	NNP
9937	4720	4522	,	,	,
9937	4720	4523	Pastry	Pastry	NNP
9937	4720	4524	,	,	,
9937	4720	4525	Structure	structure	NN
9937	4720	4526	and	and	CC
9937	4720	4527	composition	composition	NN
9937	4720	4528	of	of	IN
9937	4720	4529	meat	meat	NN
9937	4720	4530	,	,	,
9937	4720	4531	Stuffed	stuff	VBN
9937	4720	4532	heart	heart	NN
9937	4720	4533	,	,	,
9937	4720	4534	veal	veal	NN
9937	4720	4535	breast	breast	NN
9937	4720	4536	,	,	,
9937	4720	4537	Stuffing	Stuffing	NNP
9937	4720	4538	,	,	,
9937	4720	4539	Bread	Bread	NNP
9937	4720	4540	,	,	,
9937	4720	4541	Chestnut	Chestnut	NNP
9937	4720	4542	,	,	,
9937	4720	4543	Cracker	Cracker	NNP
9937	4720	4544	,	,	,
9937	4720	4545	for	for	IN
9937	4720	4546	fish	fish	NN
9937	4720	4547	,	,	,
9937	4720	4548	for	for	IN
9937	4720	4549	roast	roast	NN
9937	4720	4550	duck	duck	NN
9937	4720	4551	,	,	,
9937	4720	4552	Liver	Liver	NNP
9937	4720	4553	,	,	,
9937	4720	4554	for	for	IN
9937	4720	4555	roast	roast	NN
9937	4720	4556	poultry	poultry	NN
9937	4720	4557	,	,	,
9937	4720	4558	for	for	IN
9937	4720	4559	rolled	roll	VBN
9937	4720	4560	steak	steak	NNP
9937	4720	4561	,	,	,
9937	4720	4562	for	for	IN
9937	4720	4563	veal	veal	NN
9937	4720	4564	,	,	,
9937	4720	4565	Green	green	JJ
9937	4720	4566	-	-	HYPH
9937	4720	4567	pepper	pepper	NN
9937	4720	4568	,	,	,
9937	4720	4569	Oyster	Oyster	NNP
9937	4720	4570	,	,	,
9937	4720	4571	Rice	Rice	NNP
9937	4720	4572	,	,	,
9937	4720	4573	Suet	Suet	NNP
9937	4720	4574	,	,	,
9937	4720	4575	Trying	try	VBG
9937	4720	4576	out	out	RP
9937	4720	4577	,	,	,
9937	4720	4578	Sweetbread	sweetbread	NN
9937	4720	4579	croquettes	croquette	NNS
9937	4720	4580	,	,	,
9937	4720	4581	Heart	heart	NN
9937	4720	4582	,	,	,
9937	4720	4583	Stomach	Stomach	NNP
9937	4720	4584	,	,	,
9937	4720	4585	Throat	Throat	NNP
9937	4720	4586	,	,	,
9937	4720	4587	Sweetbreads	Sweetbreads	NNP
9937	4720	4588	,	,	,
9937	4720	4589	Broiled	Broiled	NNP
9937	4720	4590	,	,	,
9937	4720	4591	Creamed	Creamed	NNP
9937	4720	4592	,	,	,
9937	4720	4593	Preparation	Preparation	NNP
9937	4720	4594	of	of	IN
9937	4720	4595	,	,	,
9937	4720	4596	Swiss	swiss	JJ
9937	4720	4597	steak	steak	NN
9937	4720	4598	,	,	,
9937	4720	4599	T	T	NNP
9937	4720	4600	Table	table	NN
9937	4720	4601	for	for	IN
9937	4720	4602	the	the	DT
9937	4720	4603	selection	selection	NN
9937	4720	4604	of	of	IN
9937	4720	4605	poultry	poultry	NN
9937	4720	4606	,	,	,
9937	4720	4607	of	of	IN
9937	4720	4608	cuts	cut	NNS
9937	4720	4609	obtained	obtain	VBN
9937	4720	4610	from	from	IN
9937	4720	4611	a	a	DT
9937	4720	4612	side	side	NN
9937	4720	4613	of	of	IN
9937	4720	4614	beef	beef	NN
9937	4720	4615	and	and	CC
9937	4720	4616	their	-PRON-	PRP$
9937	4720	4617	uses	use	NNS
9937	4720	4618	,	,	,
9937	4720	4619	of	of	IN
9937	4720	4620	mutton	mutton	NNP
9937	4720	4621	and	and	CC
9937	4720	4622	lamb	lamb	NNP
9937	4720	4623	cuts	cut	NNS
9937	4720	4624	,	,	,
9937	4720	4625	of	of	IN
9937	4720	4626	pork	pork	NN
9937	4720	4627	cuts	cut	NNS
9937	4720	4628	,	,	,
9937	4720	4629	of	of	IN
9937	4720	4630	veal	veal	NN
9937	4720	4631	cuts	cut	NNS
9937	4720	4632	,	,	,
9937	4720	4633	showing	show	VBG
9937	4720	4634	composition	composition	NN
9937	4720	4635	and	and	CC
9937	4720	4636	food	food	NN
9937	4720	4637	value	value	NN
9937	4720	4638	of	of	IN
9937	4720	4639	shell	shell	JJ
9937	4720	4640	fish	fish	NN
9937	4720	4641	,	,	,
9937	4720	4642	showing	show	VBG
9937	4720	4643	seasons	season	NNS
9937	4720	4644	for	for	IN
9937	4720	4645	shell	shell	NNP
9937	4720	4646	fish	fish	NNP
9937	4720	4647	,	,	,
9937	4720	4648	showing	show	VBG
9937	4720	4649	the	the	DT
9937	4720	4650	comparison	comparison	NN
9937	4720	4651	of	of	IN
9937	4720	4652	fish	fish	NN
9937	4720	4653	and	and	CC
9937	4720	4654	meat	meat	NN
9937	4720	4655	,	,	,
9937	4720	4656	showing	show	VBG
9937	4720	4657	the	the	DT
9937	4720	4658	names	name	NNS
9937	4720	4659	,	,	,
9937	4720	4660	seasons	season	NNS
9937	4720	4661	,	,	,
9937	4720	4662	and	and	CC
9937	4720	4663	uses	use	NNS
9937	4720	4664	of	of	IN
9937	4720	4665	fresh	fresh	JJ
9937	4720	4666	fish	fish	NN
9937	4720	4667	,	,	,
9937	4720	4668	showing	show	VBG
9937	4720	4669	the	the	DT
9937	4720	4670	names	name	NNS
9937	4720	4671	,	,	,
9937	4720	4672	seasons	season	NNS
9937	4720	4673	,	,	,
9937	4720	4674	and	and	CC
9937	4720	4675	uses	use	NNS
9937	4720	4676	of	of	IN
9937	4720	4677	smoked	smoke	VBN
9937	4720	4678	fish	fish	NN
9937	4720	4679	,	,	,
9937	4720	4680	Tarhonya	Tarhonya	NNP
9937	4720	4681	,	,	,
9937	4720	4682	Tenderloin	Tenderloin	NNP
9937	4720	4683	of	of	IN
9937	4720	4684	beef	beef	NN
9937	4720	4685	,	,	,
9937	4720	4686	of	of	IN
9937	4720	4687	pork	pork	NN
9937	4720	4688	,	,	,
9937	4720	4689	of	of	IN
9937	4720	4690	pork	pork	NN
9937	4720	4691	,	,	,
9937	4720	4692	Sautéd	Sautéd	NNP
9937	4720	4693	,	,	,
9937	4720	4694	Thick	thick	JJ
9937	4720	4695	soups	soup	NNS
9937	4720	4696	,	,	,
9937	4720	4697	Thickening	thickening	NN
9937	4720	4698	soup	soup	NN
9937	4720	4699	,	,	,
9937	4720	4700	Thin	thin	JJ
9937	4720	4701	white	white	JJ
9937	4720	4702	sauce	sauce	NN
9937	4720	4703	,	,	,
9937	4720	4704	Throat	Throat	NNP
9937	4720	4705	sweetbread	sweetbread	NN
9937	4720	4706	,	,	,
9937	4720	4707	Timbale	Timbale	NNP
9937	4720	4708	-	-	HYPH
9937	4720	4709	case	case	NN
9937	4720	4710	batter	batter	NN
9937	4720	4711	,	,	,
9937	4720	4712	cases	case	NNS
9937	4720	4713	,	,	,
9937	4720	4714	iron	iron	NN
9937	4720	4715	,	,	,
9937	4720	4716	Time	Time	NNP
9937	4720	4717	required	require	VBN
9937	4720	4718	for	for	IN
9937	4720	4719	cooking	cook	VBG
9937	4720	4720	meat	meat	NN
9937	4720	4721	,	,	,
9937	4720	4722	Tissue	Tissue	NNP
9937	4720	4723	,	,	,
9937	4720	4724	Connective	Connective	NNP
9937	4720	4725	,	,	,
9937	4720	4726	Toast	Toast	NNP
9937	4720	4727	,	,	,
9937	4720	4728	Minced	Minced	NNP
9937	4720	4729	lamb	lamb	NN
9937	4720	4730	on	on	IN
9937	4720	4731	,	,	,
9937	4720	4732	Tomato	Tomato	NNP
9937	4720	4733	bouillon	bouillon	NN
9937	4720	4734	,	,	,
9937	4720	4735	sauce	sauce	NN
9937	4720	4736	,	,	,
9937	4720	4737	sauce	sauce	NN
9937	4720	4738	,	,	,
9937	4720	4739	Pork	pork	NN
9937	4720	4740	chops	chop	NNS
9937	4720	4741	and	and	CC
9937	4720	4742	,	,	,
9937	4720	4743	soup	soup	NN
9937	4720	4744	,	,	,
9937	4720	4745	Cream	cream	NN
9937	4720	4746	-	-	HYPH
9937	4720	4747	of-	of-	CD
9937	4720	4748	,	,	,
9937	4720	4749	Tomatoes	Tomatoes	NNPS
9937	4720	4750	,	,	,
9937	4720	4751	Bacon	Bacon	NNP
9937	4720	4752	with	with	IN
9937	4720	4753	,	,	,
9937	4720	4754	Tongue	Tongue	NNP
9937	4720	4755	,	,	,
9937	4720	4756	Boiled	Boiled	NNP
9937	4720	4757	,	,	,
9937	4720	4758	Braized	Braized	NNP
9937	4720	4759	,	,	,
9937	4720	4760	Pickled	Pickled	NNP
9937	4720	4761	,	,	,
9937	4720	4762	Trout	Trout	NNP
9937	4720	4763	,	,	,
9937	4720	4764	Food	Food	NNP
9937	4720	4765	value	value	NN
9937	4720	4766	of	of	IN
9937	4720	4767	lake	lake	NN
9937	4720	4768	,	,	,
9937	4720	4769	Trying	try	VBG
9937	4720	4770	out	out	RP
9937	4720	4771	suet	suet	NN
9937	4720	4772	,	,	,
9937	4720	4773	Tuna	tuna	NN
9937	4720	4774	fish	fish	NN
9937	4720	4775	,	,	,
9937	4720	4776	Creamed	Creamed	NNP
9937	4720	4777	,	,	,
9937	4720	4778	Turkey	Turkey	NNP
9937	4720	4779	hash	hash	NN
9937	4720	4780	,	,	,
9937	4720	4781	Preparation	Preparation	NNP
9937	4720	4782	of	of	IN
9937	4720	4783	,	,	,
9937	4720	4784	Roast	Roast	NNP
9937	4720	4785	,	,	,
9937	4720	4786	Turkeys	Turkeys	NNPS
9937	4720	4787	,	,	,
9937	4720	4788	Selection	Selection	NNP
9937	4720	4789	of	of	IN
9937	4720	4790	,	,	,
9937	4720	4791	Turkish	turkish	JJ
9937	4720	4792	lamb	lamb	NN
9937	4720	4793	,	,	,
9937	4720	4794	U	U	NNP
9937	4720	4795	Use	Use	NNP
9937	4720	4796	of	of	IN
9937	4720	4797	soup	soup	NN
9937	4720	4798	stock	stock	NN
9937	4720	4799	,	,	,
9937	4720	4800	of	of	IN
9937	4720	4801	stock	stock	NN
9937	4720	4802	pot	pot	NN
9937	4720	4803	,	,	,
9937	4720	4804	Uses	use	NNS
9937	4720	4805	of	of	IN
9937	4720	4806	beef	beef	NN
9937	4720	4807	cuts	cut	NNS
9937	4720	4808	,	,	,
9937	4720	4809	of	of	IN
9937	4720	4810	fresh	fresh	JJ
9937	4720	4811	fish	fish	NN
9937	4720	4812	,	,	,
9937	4720	4813	Table	table	NN
9937	4720	4814	showing	show	VBG
9937	4720	4815	the	the	DT
9937	4720	4816	names	name	NNS
9937	4720	4817	,	,	,
9937	4720	4818	seasons	season	NNS
9937	4720	4819	,	,	,
9937	4720	4820	and	and	CC
9937	4720	4821	,	,	,
9937	4720	4822	of	of	IN
9937	4720	4823	lamb	lamb	NNP
9937	4720	4824	and	and	CC
9937	4720	4825	mutton	mutton	NN
9937	4720	4826	cuts	cut	NNS
9937	4720	4827	,	,	,
9937	4720	4828	of	of	IN
9937	4720	4829	smoked	smoke	VBN
9937	4720	4830	fish	fish	NN
9937	4720	4831	,	,	,
9937	4720	4832	Table	table	NN
9937	4720	4833	showing	show	VBG
9937	4720	4834	the	the	DT
9937	4720	4835	names	name	NNS
9937	4720	4836	,	,	,
9937	4720	4837	seasons	season	NNS
9937	4720	4838	,	,	,
9937	4720	4839	and	and	CC
9937	4720	4840	,	,	,
9937	4720	4841	of	of	IN
9937	4720	4842	veal	veal	NN
9937	4720	4843	cuts	cut	NNS
9937	4720	4844	,	,	,
9937	4720	4845	V	v	NN
9937	4720	4846	Value	value	NN
9937	4720	4847	of	of	IN
9937	4720	4848	fish	fish	NN
9937	4720	4849	,	,	,
9937	4720	4850	Food	Food	NNP
9937	4720	4851	,	,	,
9937	4720	4852	of	of	IN
9937	4720	4853	fish	fish	NN
9937	4720	4854	,	,	,
9937	4720	4855	Relative	relative	JJ
9937	4720	4856	nutritive	nutritive	NN
9937	4720	4857	,	,	,
9937	4720	4858	of	of	IN
9937	4720	4859	meat	meat	NN
9937	4720	4860	as	as	IN
9937	4720	4861	food	food	NN
9937	4720	4862	,	,	,
9937	4720	4863	of	of	IN
9937	4720	4864	shell	shell	JJ
9937	4720	4865	fish	fish	NN
9937	4720	4866	,	,	.
9937	4720	4867	Tables	table	NNS
9937	4720	4868	showing	show	VBG
9937	4720	4869	composition	composition	NN
9937	4720	4870	and	and	CC
9937	4720	4871	food	food	NN
9937	4720	4872	,	,	,
9937	4720	4873	of	of	IN
9937	4720	4874	soup	soup	NN
9937	4720	4875	in	in	IN
9937	4720	4876	the	the	DT
9937	4720	4877	meal	meal	NN
9937	4720	4878	,	,	,
9937	4720	4879	Valves	valve	NNS
9937	4720	4880	of	of	IN
9937	4720	4881	an	an	DT
9937	4720	4882	oyster	oyster	NN
9937	4720	4883	,	,	,
9937	4720	4884	Varieties	variety	NNS
9937	4720	4885	and	and	CC
9937	4720	4886	uses	use	NNS
9937	4720	4887	of	of	IN
9937	4720	4888	soup	soup	NN
9937	4720	4889	stock	stock	NN
9937	4720	4890	,	,	,
9937	4720	4891	of	of	IN
9937	4720	4892	soup	soup	NN
9937	4720	4893	stock	stock	NN
9937	4720	4894	,	,	,
9937	4720	4895	Veal	Veal	NNP
9937	4720	4896	,	,	,
9937	4720	4897	Bob	Bob	NNP
9937	4720	4898	,	,	,
9937	4720	4899	breast	breast	NN
9937	4720	4900	,	,	,
9937	4720	4901	Stuffed	Stuffed	NNP
9937	4720	4902	,	,	,
9937	4720	4903	chops	chop	NNS
9937	4720	4904	,	,	,
9937	4720	4905	Composition	composition	NN
9937	4720	4906	and	and	CC
9937	4720	4907	food	food	NN
9937	4720	4908	value	value	NN
9937	4720	4909	of	of	IN
9937	4720	4910	,	,	,
9937	4720	4911	Cooking	Cooking	NNP
9937	4720	4912	of	of	IN
9937	4720	4913	,	,	,
9937	4720	4914	croquettes	croquette	NNS
9937	4720	4915	,	,	,
9937	4720	4916	cuts	cut	NNS
9937	4720	4917	and	and	CC
9937	4720	4918	their	-PRON-	PRP$
9937	4720	4919	preparation	preparation	NN
9937	4720	4920	,	,	,
9937	4720	4921	cuts	cut	NNS
9937	4720	4922	and	and	CC
9937	4720	4923	their	-PRON-	PRP$
9937	4720	4924	uses	use	NNS
9937	4720	4925	,	,	,
9937	4720	4926	cuts	cut	NNS
9937	4720	4927	,	,	,
9937	4720	4928	Table	table	NN
9937	4720	4929	of	of	IN
9937	4720	4930	,	,	,
9937	4720	4931	cutlets	cutlet	NNS
9937	4720	4932	in	in	IN
9937	4720	4933	brown	brown	JJ
9937	4720	4934	sauce	sauce	NN
9937	4720	4935	,	,	,
9937	4720	4936	Fore	Fore	NNP
9937	4720	4937	quarter	quarter	NN
9937	4720	4938	of	of	IN
9937	4720	4939	,	,	,
9937	4720	4940	Hind	hind	JJ
9937	4720	4941	quarter	quarter	NN
9937	4720	4942	of	of	IN
9937	4720	4943	,	,	,
9937	4720	4944	Jellied	Jellied	NNP
9937	4720	4945	,	,	,
9937	4720	4946	kidneys	kidney	NNS
9937	4720	4947	,	,	,
9937	4720	4948	Left	leave	VBN
9937	4720	4949	-	-	HYPH
9937	4720	4950	over	over	RP
9937	4720	4951	,	,	,
9937	4720	4952	Left	leave	VBN
9937	4720	4953	-	-	HYPH
9937	4720	4954	over	over	RP
9937	4720	4955	jellied	jelly	VBN
9937	4720	4956	,	,	,
9937	4720	4957	Nature	Nature	NNP
9937	4720	4958	of	of	IN
9937	4720	4959	,	,	,
9937	4720	4960	on	on	IN
9937	4720	4961	biscuits	biscuit	NNS
9937	4720	4962	,	,	,
9937	4720	4963	Creamed	Creamed	NNP
9937	4720	4964	,	,	,
9937	4720	4965	organs	organ	NNS
9937	4720	4966	,	,	,
9937	4720	4967	potpie	potpie	NN
9937	4720	4968	,	,	,
9937	4720	4969	roasts	roast	NNS
9937	4720	4970	,	,	,
9937	4720	4971	rolls	roll	NNS
9937	4720	4972	,	,	,
9937	4720	4973	salad	salad	NN
9937	4720	4974	,	,	,
9937	4720	4975	steak	steak	NN
9937	4720	4976	or	or	CC
9937	4720	4977	cutlets	cutlet	NNS
9937	4720	4978	,	,	,
9937	4720	4979	Pan	Pan	NNP
9937	4720	4980	-	-	HYPH
9937	4720	4981	broiled	broil	VBN
9937	4720	4982	,	,	,
9937	4720	4983	stew	stew	NN
9937	4720	4984	,	,	,
9937	4720	4985	Stuffing	stuff	VBG
9937	4720	4986	for	for	IN
9937	4720	4987	,	,	,
9937	4720	4988	sweetbreads	sweetbread	NNS
9937	4720	4989	,	,	,
9937	4720	4990	Broiled	broil	VBN
9937	4720	4991	,	,	,
9937	4720	4992	sweetbreads	sweetbread	NNS
9937	4720	4993	,	,	,
9937	4720	4994	Creamed	Creamed	NNP
9937	4720	4995	,	,	,
9937	4720	4996	with	with	IN
9937	4720	4997	rice	rice	NN
9937	4720	4998	,	,	,
9937	4720	4999	Scalloped	Scalloped	NNP
9937	4720	5000	,	,	,
9937	4720	5001	Vegetable	Vegetable	NNP
9937	4720	5002	extracts	extract	VBZ
9937	4720	5003	,	,	,
9937	4720	5004	soup	soup	VB
9937	4720	5005	with	with	IN
9937	4720	5006	noodles	noodle	NNS
9937	4720	5007	,	,	,
9937	4720	5008	stock	stock	NN
9937	4720	5009	,	,	,
9937	4720	5010	Vegetables	Vegetables	NNP
9937	4720	5011	served	serve	VBD
9937	4720	5012	with	with	IN
9937	4720	5013	steak	steak	NN
9937	4720	5014	,	,	,
9937	4720	5015	used	use	VBN
9937	4720	5016	for	for	IN
9937	4720	5017	soup	soup	NN
9937	4720	5018	making	making	NN
9937	4720	5019	,	,	,
9937	4720	5020	Venison	Venison	NNP
9937	4720	5021	,	,	,
9937	4720	5022	Broiled	broil	VBN
9937	4720	5023	,	,	,
9937	4720	5024	Cuts	Cuts	NNPS
9937	4720	5025	of	of	IN
9937	4720	5026	,	,	,
9937	4720	5027	Roast	Roast	NNP
9937	4720	5028	fillet	fillet	NN
9937	4720	5029	of	of	IN
9937	4720	5030	,	,	,
9937	4720	5031	Roast	Roast	NNP
9937	4720	5032	leg	leg	NN
9937	4720	5033	of	of	IN
9937	4720	5034	,	,	,
9937	4720	5035	Sauce	sauce	NN
9937	4720	5036	for	for	IN
9937	4720	5037	,	,	,
9937	4720	5038	W	W	NNP
9937	4720	5039	Water	Water	NNP
9937	4720	5040	in	in	IN
9937	4720	5041	meat	meat	NN
9937	4720	5042	,	,	,
9937	4720	5043	White	white	JJ
9937	4720	5044	stock	stock	NN
9937	4720	5045	,	,	,
9937	4720	5046	Whitefish	Whitefish	NNP
9937	4720	5047	,	,	,
9937	4720	5048	Baked	Baked	NNP
9937	4720	5049	fillet	fillet	NN
9937	4720	5050	of	of	IN
9937	4720	5051	,	,	,
9937	4720	5052	Composition	composition	NN
9937	4720	5053	and	and	CC
9937	4720	5054	food	food	NN
9937	4720	5055	value	value	NN
9937	4720	5056	of	of	IN
9937	4720	5057	,	,	,
9937	4720	5058	Wing	wing	NN
9937	4720	5059	tips	tip	NNS
9937	4720	5060	of	of	IN
9937	4720	5061	chicken	chicken	NN
9937	4720	5062	,	,	,
9937	4720	5063	Y	Y	NNP
9937	4720	5064	Yearling	Yearling	NNP
9937	4720	5065	,	,	,
9937	4720	5066	Meaning	mean	VBG
9937	4720	5067	of	of	IN
9937	4720	5068	,	,	,
9937	4720	5069	Young	Young	NNP
9937	4720	5070	,	,	,
9937	4720	5071	or	or	CC
9937	4720	5072	spring	spring	NN
9937	4720	5073	,	,	,
9937	4720	5074	duck	duck	NN
9937	4720	5075	,	,	,