id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433082245873	Sala, George Augustus	The thorough good cook : a series of chats on the culinary art, and nine hundred recipes by George Augustus Sala 	1896		.txt	text/plain	130225	7297	86	asked what nourishment would be inost grateful to him, replied naturally, " A bowl of polenta." You may cook it by dropping into three pints of boiling water three-quarters of a pound curds, butter, eggs, with the addition of some grated Parmesan and a little salt and pepper. before serving, place some crusts fried in butter and moistened with bioth, a pint of boiling cream or good milk, Put into a stew-pan a good slice of salmon, with mushrooms, shallots, and parsley chopped fine, salt, and spice; add a good lump of butter, salt, white pepper, a little parsley add two pats of butter, a little sugar and salt, and four tablespoonfuls of milk ; pour over the fillets, and serve directly. boiling water with a little salt into the stew-pan and let piece of butter, into a stew-pan, and when boiling add half	./cache/nyp.33433082245873.pdf	./txt/nyp.33433082245873.txt