id	sid	tid	token	lemma	pos
12519	1	1	THE	the	DT
12519	1	2	VIRGINIA	VIRGINIA	NNP
12519	1	3	HOUSEWIFE	HOUSEWIFE	NNP
12519	1	4	Or	or	CC
12519	1	5	,	,	,
12519	1	6	Methodical	Methodical	NNP
12519	1	7	Cook	Cook	NNP
12519	1	8	By	by	IN
12519	1	9	MRS	MRS	NNP
12519	1	10	.	.	.
12519	1	11	MARY	MARY	NNP
12519	1	12	RANDOLPH	RANDOLPH	NNP
12519	1	13	1860	1860	CD
12519	1	14	Method	Method	NNP
12519	1	15	Is	be	VBZ
12519	1	16	the	the	DT
12519	1	17	Soul	Soul	NNP
12519	1	18	of	of	IN
12519	1	19	Management	Management	NNP
12519	1	20	PREFACE	preface	VB
12519	1	21	The	the	DT
12519	1	22	difficulties	difficulty	NNS
12519	1	23	I	-PRON-	PRP
12519	1	24	encountered	encounter	VBD
12519	1	25	when	when	WRB
12519	1	26	I	-PRON-	PRP
12519	1	27	first	first	RB
12519	1	28	entered	enter	VBD
12519	1	29	on	on	IN
12519	1	30	the	the	DT
12519	1	31	duties	duty	NNS
12519	1	32	of	of	IN
12519	1	33	a	a	DT
12519	1	34	housekeeping	housekeep	VBG
12519	1	35	life	life	NN
12519	1	36	,	,	,
12519	1	37	from	from	IN
12519	1	38	the	the	DT
12519	1	39	want	want	NN
12519	1	40	of	of	IN
12519	1	41	books	book	NNS
12519	1	42	sufficiently	sufficiently	RB
12519	1	43	clear	clear	JJ
12519	1	44	and	and	CC
12519	1	45	concise	concise	JJ
12519	1	46	to	to	TO
12519	1	47	impart	impart	VB
12519	1	48	knowledge	knowledge	NN
12519	1	49	to	to	IN
12519	1	50	a	a	DT
12519	1	51	Tyro	Tyro	NNP
12519	1	52	,	,	,
12519	1	53	compelled	compel	VBD
12519	1	54	me	-PRON-	PRP
12519	1	55	to	to	TO
12519	1	56	study	study	VB
12519	1	57	the	the	DT
12519	1	58	subject	subject	NN
12519	1	59	,	,	,
12519	1	60	and	and	CC
12519	1	61	by	by	IN
12519	1	62	actual	actual	JJ
12519	1	63	experiment	experiment	NN
12519	1	64	to	to	TO
12519	1	65	reduce	reduce	VB
12519	1	66	every	every	DT
12519	1	67	thing	thing	NN
12519	1	68	in	in	IN
12519	1	69	the	the	DT
12519	1	70	culinary	culinary	JJ
12519	1	71	line	line	NN
12519	1	72	,	,	,
12519	1	73	to	to	IN
12519	1	74	proper	proper	JJ
12519	1	75	weights	weight	NNS
12519	1	76	and	and	CC
12519	1	77	measures	measure	NNS
12519	1	78	.	.	.
12519	2	1	This	this	DT
12519	2	2	method	method	NN
12519	2	3	I	-PRON-	PRP
12519	2	4	found	find	VBD
12519	2	5	not	not	RB
12519	2	6	only	only	RB
12519	2	7	to	to	TO
12519	2	8	diminish	diminish	VB
12519	2	9	the	the	DT
12519	2	10	necessary	necessary	JJ
12519	2	11	attention	attention	NN
12519	2	12	and	and	CC
12519	2	13	labour	labour	NN
12519	2	14	,	,	,
12519	2	15	but	but	CC
12519	2	16	to	to	TO
12519	2	17	be	be	VB
12519	2	18	also	also	RB
12519	2	19	economical	economical	JJ
12519	2	20	:	:	:
12519	2	21	for	for	IN
12519	2	22	,	,	,
12519	2	23	when	when	WRB
12519	2	24	the	the	DT
12519	2	25	ingredients	ingredient	NNS
12519	2	26	employed	employ	VBN
12519	2	27	were	be	VBD
12519	2	28	given	give	VBN
12519	2	29	in	in	IN
12519	2	30	just	just	JJ
12519	2	31	proportions	proportion	NNS
12519	2	32	,	,	,
12519	2	33	the	the	DT
12519	2	34	article	article	NN
12519	2	35	made	make	VBN
12519	2	36	was	be	VBD
12519	2	37	always	always	RB
12519	2	38	equally	equally	RB
12519	2	39	good	good	JJ
12519	2	40	.	.	.
12519	3	1	The	the	DT
12519	3	2	government	government	NN
12519	3	3	of	of	IN
12519	3	4	a	a	DT
12519	3	5	family	family	NN
12519	3	6	,	,	,
12519	3	7	bears	bear	VBZ
12519	3	8	a	a	DT
12519	3	9	Lilliputian	lilliputian	JJ
12519	3	10	resemblance	resemblance	NN
12519	3	11	to	to	IN
12519	3	12	the	the	DT
12519	3	13	government	government	NN
12519	3	14	of	of	IN
12519	3	15	a	a	DT
12519	3	16	nation	nation	NN
12519	3	17	.	.	.
12519	4	1	The	the	DT
12519	4	2	contents	content	NNS
12519	4	3	of	of	IN
12519	4	4	the	the	DT
12519	4	5	Treasury	Treasury	NNP
12519	4	6	must	must	MD
12519	4	7	be	be	VB
12519	4	8	known	know	VBN
12519	4	9	,	,	,
12519	4	10	and	and	CC
12519	4	11	great	great	JJ
12519	4	12	care	care	NN
12519	4	13	taken	take	VBN
12519	4	14	to	to	TO
12519	4	15	keep	keep	VB
12519	4	16	the	the	DT
12519	4	17	expenditures	expenditure	NNS
12519	4	18	from	from	IN
12519	4	19	being	be	VBG
12519	4	20	equal	equal	JJ
12519	4	21	to	to	IN
12519	4	22	the	the	DT
12519	4	23	receipts	receipt	NNS
12519	4	24	.	.	.
12519	5	1	A	a	DT
12519	5	2	regular	regular	JJ
12519	5	3	system	system	NN
12519	5	4	must	must	MD
12519	5	5	be	be	VB
12519	5	6	introduced	introduce	VBN
12519	5	7	into	into	IN
12519	5	8	each	each	DT
12519	5	9	department	department	NN
12519	5	10	,	,	,
12519	5	11	which	which	WDT
12519	5	12	may	may	MD
12519	5	13	be	be	VB
12519	5	14	modified	modify	VBN
12519	5	15	until	until	IN
12519	5	16	matured	mature	VBN
12519	5	17	,	,	,
12519	5	18	and	and	CC
12519	5	19	should	should	MD
12519	5	20	then	then	RB
12519	5	21	pass	pass	VB
12519	5	22	into	into	IN
12519	5	23	an	an	DT
12519	5	24	inviolable	inviolable	JJ
12519	5	25	law	law	NN
12519	5	26	.	.	.
12519	6	1	The	the	DT
12519	6	2	grand	grand	JJ
12519	6	3	arcanum	arcanum	NN
12519	6	4	of	of	IN
12519	6	5	management	management	NN
12519	6	6	lies	lie	VBZ
12519	6	7	in	in	IN
12519	6	8	three	three	CD
12519	6	9	simple	simple	JJ
12519	6	10	rules:--"Let	rules:--"Let	''
12519	6	11	every	every	DT
12519	6	12	thing	thing	NN
12519	6	13	be	be	VB
12519	6	14	done	do	VBN
12519	6	15	at	at	IN
12519	6	16	a	a	DT
12519	6	17	proper	proper	JJ
12519	6	18	time	time	NN
12519	6	19	,	,	,
12519	6	20	keep	keep	VB
12519	6	21	every	every	DT
12519	6	22	thing	thing	NN
12519	6	23	in	in	IN
12519	6	24	its	-PRON-	PRP$
12519	6	25	proper	proper	JJ
12519	6	26	place	place	NN
12519	6	27	,	,	,
12519	6	28	and	and	CC
12519	6	29	put	put	VBD
12519	6	30	every	every	DT
12519	6	31	thing	thing	NN
12519	6	32	to	to	IN
12519	6	33	its	-PRON-	PRP$
12519	6	34	proper	proper	JJ
12519	6	35	use	use	NN
12519	6	36	.	.	.
12519	6	37	"	"	''
12519	7	1	If	if	IN
12519	7	2	the	the	DT
12519	7	3	mistress	mistress	NN
12519	7	4	of	of	IN
12519	7	5	a	a	DT
12519	7	6	family	family	NN
12519	7	7	,	,	,
12519	7	8	will	will	MD
12519	7	9	every	every	DT
12519	7	10	morning	morning	NN
12519	7	11	examine	examine	VB
12519	7	12	minutely	minutely	RB
12519	7	13	the	the	DT
12519	7	14	different	different	JJ
12519	7	15	departments	department	NNS
12519	7	16	of	of	IN
12519	7	17	her	-PRON-	PRP$
12519	7	18	household	household	NN
12519	7	19	,	,	,
12519	7	20	she	-PRON-	PRP
12519	7	21	must	must	MD
12519	7	22	detect	detect	VB
12519	7	23	errors	error	NNS
12519	7	24	in	in	IN
12519	7	25	their	-PRON-	PRP$
12519	7	26	infant	infant	NN
12519	7	27	state	state	NN
12519	7	28	,	,	,
12519	7	29	when	when	WRB
12519	7	30	they	-PRON-	PRP
12519	7	31	can	can	MD
12519	7	32	be	be	VB
12519	7	33	corrected	correct	VBN
12519	7	34	with	with	IN
12519	7	35	ease	ease	NN
12519	7	36	;	;	:
12519	7	37	but	but	CC
12519	7	38	a	a	DT
12519	7	39	few	few	JJ
12519	7	40	days	day	NNS
12519	7	41	'	'	POS
12519	7	42	growth	growth	NN
12519	7	43	gives	give	VBZ
12519	7	44	them	-PRON-	PRP
12519	7	45	gigantic	gigantic	JJ
12519	7	46	strength	strength	NN
12519	7	47	:	:	:
12519	7	48	and	and	CC
12519	7	49	disorder	disorder	VB
12519	7	50	,	,	,
12519	7	51	with	with	IN
12519	7	52	all	all	DT
12519	7	53	her	-PRON-	PRP$
12519	7	54	attendant	attendant	JJ
12519	7	55	evils	evil	NNS
12519	7	56	,	,	,
12519	7	57	are	be	VBP
12519	7	58	introduced	introduce	VBN
12519	7	59	.	.	.
12519	8	1	Early	early	RB
12519	8	2	rising	rise	VBG
12519	8	3	is	be	VBZ
12519	8	4	also	also	RB
12519	8	5	essential	essential	JJ
12519	8	6	to	to	IN
12519	8	7	the	the	DT
12519	8	8	good	good	JJ
12519	8	9	government	government	NN
12519	8	10	of	of	IN
12519	8	11	a	a	DT
12519	8	12	family	family	NN
12519	8	13	.	.	.
12519	9	1	A	a	DT
12519	9	2	late	late	JJ
12519	9	3	breakfast	breakfast	NN
12519	9	4	deranges	derange	VBZ
12519	9	5	the	the	DT
12519	9	6	whole	whole	JJ
12519	9	7	business	business	NN
12519	9	8	of	of	IN
12519	9	9	the	the	DT
12519	9	10	day	day	NN
12519	9	11	,	,	,
12519	9	12	and	and	CC
12519	9	13	throws	throw	VBZ
12519	9	14	a	a	DT
12519	9	15	portion	portion	NN
12519	9	16	of	of	IN
12519	9	17	it	-PRON-	PRP
12519	9	18	on	on	IN
12519	9	19	the	the	DT
12519	9	20	next	next	JJ
12519	9	21	,	,	,
12519	9	22	which	which	WDT
12519	9	23	opens	open	VBZ
12519	9	24	the	the	DT
12519	9	25	door	door	NN
12519	9	26	for	for	IN
12519	9	27	confusion	confusion	NN
12519	9	28	to	to	TO
12519	9	29	enter	enter	VB
12519	9	30	.	.	.
12519	10	1	The	the	DT
12519	10	2	greater	great	JJR
12519	10	3	part	part	NN
12519	10	4	of	of	IN
12519	10	5	the	the	DT
12519	10	6	following	follow	VBG
12519	10	7	receipts	receipt	NNS
12519	10	8	have	have	VBP
12519	10	9	been	be	VBN
12519	10	10	written	write	VBN
12519	10	11	from	from	IN
12519	10	12	memory	memory	NN
12519	10	13	,	,	,
12519	10	14	where	where	WRB
12519	10	15	they	-PRON-	PRP
12519	10	16	were	be	VBD
12519	10	17	impressed	impress	VBN
12519	10	18	by	by	IN
12519	10	19	long	long	JJ
12519	10	20	continued	continue	VBN
12519	10	21	practice	practice	NN
12519	10	22	.	.	.
12519	11	1	Should	Should	MD
12519	11	2	they	-PRON-	PRP
12519	11	3	prove	prove	VB
12519	11	4	serviceable	serviceable	JJ
12519	11	5	to	to	IN
12519	11	6	the	the	DT
12519	11	7	young	young	JJ
12519	11	8	inexperienced	inexperienced	JJ
12519	11	9	housekeeper	housekeeper	NN
12519	11	10	,	,	,
12519	11	11	it	-PRON-	PRP
12519	11	12	will	will	MD
12519	11	13	add	add	VB
12519	11	14	greatly	greatly	RB
12519	11	15	to	to	IN
12519	11	16	that	that	DT
12519	11	17	gratification	gratification	NN
12519	11	18	which	which	WDT
12519	11	19	an	an	DT
12519	11	20	extensive	extensive	JJ
12519	11	21	circulation	circulation	NN
12519	11	22	of	of	IN
12519	11	23	the	the	DT
12519	11	24	work	work	NN
12519	11	25	will	will	MD
12519	11	26	be	be	VB
12519	11	27	likely	likely	JJ
12519	11	28	to	to	TO
12519	11	29	confer	confer	VB
12519	11	30	.	.	.
12519	12	1	M.	M.	NNP
12519	12	2	RANDOLPH	RANDOLPH	NNP
12519	12	3	.	.	.
12519	13	1	Washington	Washington	NNP
12519	13	2	,	,	,
12519	13	3	January	January	NNP
12519	13	4	,	,	,
12519	13	5	1831	1831	CD
12519	13	6	.	.	.
12519	14	1	INTRODUCTION	INTRODUCTION	NNP
12519	14	2	.	.	.
12519	15	1	Management	management	NN
12519	15	2	is	be	VBZ
12519	15	3	an	an	DT
12519	15	4	art	art	NN
12519	15	5	that	that	WDT
12519	15	6	may	may	MD
12519	15	7	be	be	VB
12519	15	8	acquired	acquire	VBN
12519	15	9	by	by	IN
12519	15	10	every	every	DT
12519	15	11	woman	woman	NN
12519	15	12	of	of	IN
12519	15	13	good	good	JJ
12519	15	14	sense	sense	NN
12519	15	15	and	and	CC
12519	15	16	tolerable	tolerable	JJ
12519	15	17	memory	memory	NN
12519	15	18	.	.	.
12519	16	1	If	if	IN
12519	16	2	,	,	,
12519	16	3	unfortunately	unfortunately	RB
12519	16	4	,	,	,
12519	16	5	she	-PRON-	PRP
12519	16	6	has	have	VBZ
12519	16	7	been	be	VBN
12519	16	8	bred	breed	VBN
12519	16	9	in	in	IN
12519	16	10	a	a	DT
12519	16	11	family	family	NN
12519	16	12	where	where	WRB
12519	16	13	domestic	domestic	JJ
12519	16	14	business	business	NN
12519	16	15	is	be	VBZ
12519	16	16	the	the	DT
12519	16	17	work	work	NN
12519	16	18	of	of	IN
12519	16	19	chance	chance	NN
12519	16	20	,	,	,
12519	16	21	she	-PRON-	PRP
12519	16	22	will	will	MD
12519	16	23	have	have	VB
12519	16	24	many	many	JJ
12519	16	25	difficulties	difficulty	NNS
12519	16	26	to	to	TO
12519	16	27	encounter	encounter	VB
12519	16	28	;	;	:
12519	16	29	but	but	CC
12519	16	30	a	a	DT
12519	16	31	determined	determined	JJ
12519	16	32	resolution	resolution	NN
12519	16	33	to	to	TO
12519	16	34	obtain	obtain	VB
12519	16	35	this	this	DT
12519	16	36	valuable	valuable	JJ
12519	16	37	knowledge	knowledge	NN
12519	16	38	,	,	,
12519	16	39	will	will	MD
12519	16	40	enable	enable	VB
12519	16	41	her	-PRON-	PRP
12519	16	42	to	to	TO
12519	16	43	surmount	surmount	VB
12519	16	44	all	all	DT
12519	16	45	obstacles	obstacle	NNS
12519	16	46	.	.	.
12519	17	1	She	-PRON-	PRP
12519	17	2	must	must	MD
12519	17	3	begin	begin	VB
12519	17	4	the	the	DT
12519	17	5	day	day	NN
12519	17	6	with	with	IN
12519	17	7	an	an	DT
12519	17	8	early	early	JJ
12519	17	9	breakfast	breakfast	NN
12519	17	10	,	,	,
12519	17	11	requiring	require	VBG
12519	17	12	each	each	DT
12519	17	13	person	person	NN
12519	17	14	to	to	TO
12519	17	15	be	be	VB
12519	17	16	in	in	IN
12519	17	17	readiness	readiness	NN
12519	17	18	to	to	TO
12519	17	19	take	take	VB
12519	17	20	their	-PRON-	PRP$
12519	17	21	seats	seat	NNS
12519	17	22	when	when	WRB
12519	17	23	the	the	DT
12519	17	24	muffins	muffin	NNS
12519	17	25	,	,	,
12519	17	26	buckwheat	buckwheat	NN
12519	17	27	cakes	cake	NNS
12519	17	28	,	,	,
12519	17	29	&	&	CC
12519	17	30	c.	c.	NNP
12519	17	31	are	be	VBP
12519	17	32	placed	place	VBN
12519	17	33	on	on	IN
12519	17	34	the	the	DT
12519	17	35	table	table	NN
12519	17	36	.	.	.
12519	18	1	This	this	DT
12519	18	2	looks	look	VBZ
12519	18	3	social	social	JJ
12519	18	4	and	and	CC
12519	18	5	comfortable	comfortable	JJ
12519	18	6	.	.	.
12519	19	1	When	when	WRB
12519	19	2	the	the	DT
12519	19	3	family	family	NN
12519	19	4	breakfast	breakfast	NN
12519	19	5	by	by	IN
12519	19	6	detachments	detachment	NNS
12519	19	7	,	,	,
12519	19	8	the	the	DT
12519	19	9	table	table	NN
12519	19	10	remains	remain	VBZ
12519	19	11	a	a	DT
12519	19	12	tedious	tedious	JJ
12519	19	13	time	time	NN
12519	19	14	;	;	:
12519	19	15	the	the	DT
12519	19	16	servants	servant	NNS
12519	19	17	are	be	VBP
12519	19	18	kept	keep	VBN
12519	19	19	from	from	IN
12519	19	20	their	-PRON-	PRP$
12519	19	21	morning	morning	NN
12519	19	22	's	's	POS
12519	19	23	meal	meal	NN
12519	19	24	,	,	,
12519	19	25	and	and	CC
12519	19	26	a	a	DT
12519	19	27	complete	complete	JJ
12519	19	28	derangement	derangement	NN
12519	19	29	takes	take	VBZ
12519	19	30	place	place	NN
12519	19	31	in	in	IN
12519	19	32	the	the	DT
12519	19	33	whole	whole	JJ
12519	19	34	business	business	NN
12519	19	35	of	of	IN
12519	19	36	the	the	DT
12519	19	37	day	day	NN
12519	19	38	.	.	.
12519	20	1	No	no	DT
12519	20	2	work	work	NN
12519	20	3	can	can	MD
12519	20	4	be	be	VB
12519	20	5	done	do	VBN
12519	20	6	till	till	IN
12519	20	7	breakfast	breakfast	NN
12519	20	8	is	be	VBZ
12519	20	9	finished	finish	VBN
12519	20	10	.	.	.
12519	21	1	The	the	DT
12519	21	2	Virginia	Virginia	NNP
12519	21	3	ladies	lady	NNS
12519	21	4	,	,	,
12519	21	5	who	who	WP
12519	21	6	are	be	VBP
12519	21	7	proverbially	proverbially	RB
12519	21	8	good	good	JJ
12519	21	9	managers	manager	NNS
12519	21	10	,	,	,
12519	21	11	employ	employ	VB
12519	21	12	themselves	-PRON-	PRP
12519	21	13	,	,	,
12519	21	14	while	while	IN
12519	21	15	their	-PRON-	PRP$
12519	21	16	servants	servant	NNS
12519	21	17	are	be	VBP
12519	21	18	eating	eat	VBG
12519	21	19	,	,	,
12519	21	20	in	in	IN
12519	21	21	washing	wash	VBG
12519	21	22	the	the	DT
12519	21	23	cups	cup	NNS
12519	21	24	,	,	,
12519	21	25	glasses	glass	NNS
12519	21	26	,	,	,
12519	21	27	&	&	CC
12519	21	28	c.	c.	NNP
12519	21	29	;	;	:
12519	21	30	arranging	arrange	VBG
12519	21	31	the	the	DT
12519	21	32	cruets	cruet	NNS
12519	21	33	,	,	,
12519	21	34	the	the	DT
12519	21	35	mustard	mustard	NN
12519	21	36	,	,	,
12519	21	37	salt	salt	NN
12519	21	38	-	-	HYPH
12519	21	39	sellers	seller	NNS
12519	21	40	,	,	,
12519	21	41	pickle	pickle	NN
12519	21	42	vases	vases	NNP
12519	21	43	,	,	,
12519	21	44	and	and	CC
12519	21	45	all	all	PDT
12519	21	46	the	the	DT
12519	21	47	apparatus	apparatus	NN
12519	21	48	for	for	IN
12519	21	49	the	the	DT
12519	21	50	dinner	dinner	NN
12519	21	51	table	table	NN
12519	21	52	.	.	.
12519	22	1	This	this	DT
12519	22	2	occupies	occupie	NNS
12519	22	3	but	but	CC
12519	22	4	a	a	DT
12519	22	5	short	short	JJ
12519	22	6	time	time	NN
12519	22	7	,	,	,
12519	22	8	and	and	CC
12519	22	9	the	the	DT
12519	22	10	lady	lady	NN
12519	22	11	has	have	VBZ
12519	22	12	the	the	DT
12519	22	13	satisfaction	satisfaction	NN
12519	22	14	of	of	IN
12519	22	15	knowing	know	VBG
12519	22	16	that	that	IN
12519	22	17	they	-PRON-	PRP
12519	22	18	are	be	VBP
12519	22	19	in	in	IN
12519	22	20	much	much	RB
12519	22	21	better	well	JJR
12519	22	22	order	order	NN
12519	22	23	than	than	IN
12519	22	24	they	-PRON-	PRP
12519	22	25	would	would	MD
12519	22	26	be	be	VB
12519	22	27	if	if	IN
12519	22	28	left	leave	VBN
12519	22	29	to	to	IN
12519	22	30	the	the	DT
12519	22	31	servants	servant	NNS
12519	22	32	.	.	.
12519	23	1	It	-PRON-	PRP
12519	23	2	also	also	RB
12519	23	3	relieves	relieve	VBZ
12519	23	4	her	-PRON-	PRP
12519	23	5	from	from	IN
12519	23	6	the	the	DT
12519	23	7	trouble	trouble	NN
12519	23	8	of	of	IN
12519	23	9	seeing	see	VBG
12519	23	10	the	the	DT
12519	23	11	dinner	dinner	NN
12519	23	12	table	table	NN
12519	23	13	prepared	prepare	VBN
12519	23	14	,	,	,
12519	23	15	which	which	WDT
12519	23	16	should	should	MD
12519	23	17	be	be	VB
12519	23	18	done	do	VBN
12519	23	19	every	every	DT
12519	23	20	day	day	NN
12519	23	21	with	with	IN
12519	23	22	the	the	DT
12519	23	23	same	same	JJ
12519	23	24	scrupulous	scrupulous	JJ
12519	23	25	regard	regard	NN
12519	23	26	to	to	IN
12519	23	27	exact	exact	JJ
12519	23	28	neatness	neatness	NN
12519	23	29	and	and	CC
12519	23	30	method	method	NN
12519	23	31	,	,	,
12519	23	32	as	as	IN
12519	23	33	if	if	IN
12519	23	34	a	a	DT
12519	23	35	grand	grand	JJ
12519	23	36	company	company	NN
12519	23	37	was	be	VBD
12519	23	38	expected	expect	VBN
12519	23	39	.	.	.
12519	24	1	When	when	WRB
12519	24	2	the	the	DT
12519	24	3	servant	servant	NN
12519	24	4	is	be	VBZ
12519	24	5	required	require	VBN
12519	24	6	to	to	TO
12519	24	7	do	do	VB
12519	24	8	this	this	DT
12519	24	9	daily	daily	RB
12519	24	10	,	,	,
12519	24	11	he	-PRON-	PRP
12519	24	12	soon	soon	RB
12519	24	13	gets	get	VBZ
12519	24	14	into	into	IN
12519	24	15	the	the	DT
12519	24	16	habit	habit	NN
12519	24	17	of	of	IN
12519	24	18	doing	do	VBG
12519	24	19	it	-PRON-	PRP
12519	24	20	well	well	RB
12519	24	21	;	;	:
12519	24	22	and	and	CC
12519	24	23	his	-PRON-	PRP$
12519	24	24	mistress	mistress	NN
12519	24	25	having	have	VBG
12519	24	26	made	make	VBN
12519	24	27	arrangements	arrangement	NNS
12519	24	28	for	for	IN
12519	24	29	him	-PRON-	PRP
12519	24	30	in	in	IN
12519	24	31	the	the	DT
12519	24	32	morning	morning	NN
12519	24	33	,	,	,
12519	24	34	there	there	EX
12519	24	35	is	be	VBZ
12519	24	36	no	no	DT
12519	24	37	fear	fear	NN
12519	24	38	of	of	IN
12519	24	39	bustle	bustle	NN
12519	24	40	and	and	CC
12519	24	41	confusion	confusion	NN
12519	24	42	in	in	IN
12519	24	43	running	run	VBG
12519	24	44	after	after	IN
12519	24	45	things	thing	NNS
12519	24	46	that	that	WDT
12519	24	47	may	may	MD
12519	24	48	be	be	VB
12519	24	49	called	call	VBN
12519	24	50	for	for	IN
12519	24	51	during	during	IN
12519	24	52	the	the	DT
12519	24	53	hour	hour	NN
12519	24	54	of	of	IN
12519	24	55	dinner	dinner	NN
12519	24	56	.	.	.
12519	25	1	When	when	WRB
12519	25	2	the	the	DT
12519	25	3	kitchen	kitchen	NN
12519	25	4	breakfast	breakfast	NN
12519	25	5	is	be	VBZ
12519	25	6	over	over	RB
12519	25	7	,	,	,
12519	25	8	and	and	CC
12519	25	9	the	the	DT
12519	25	10	cook	cook	NN
12519	25	11	has	have	VBZ
12519	25	12	put	put	VBN
12519	25	13	all	all	DT
12519	25	14	things	thing	NNS
12519	25	15	in	in	IN
12519	25	16	their	-PRON-	PRP$
12519	25	17	proper	proper	JJ
12519	25	18	places	place	NNS
12519	25	19	,	,	,
12519	25	20	the	the	DT
12519	25	21	mistress	mistress	NN
12519	25	22	should	should	MD
12519	25	23	go	go	VB
12519	25	24	in	in	RP
12519	25	25	to	to	TO
12519	25	26	give	give	VB
12519	25	27	her	-PRON-	PRP$
12519	25	28	orders	order	NNS
12519	25	29	.	.	.
12519	26	1	Let	let	VB
12519	26	2	all	all	PDT
12519	26	3	the	the	DT
12519	26	4	articles	article	NNS
12519	26	5	intended	intend	VBN
12519	26	6	for	for	IN
12519	26	7	the	the	DT
12519	26	8	dinner	dinner	NN
12519	26	9	,	,	,
12519	26	10	pass	pass	VB
12519	26	11	in	in	RP
12519	26	12	review	review	NN
12519	26	13	before	before	IN
12519	26	14	her	-PRON-	PRP
12519	26	15	:	:	:
12519	26	16	have	have	VB
12519	26	17	the	the	DT
12519	26	18	butter	butter	NN
12519	26	19	,	,	,
12519	26	20	sugar	sugar	NN
12519	26	21	,	,	,
12519	26	22	flour	flour	NN
12519	26	23	,	,	,
12519	26	24	meal	meal	NN
12519	26	25	,	,	,
12519	26	26	lard	lard	NN
12519	26	27	,	,	,
12519	26	28	given	give	VBN
12519	26	29	out	out	RP
12519	26	30	in	in	IN
12519	26	31	proper	proper	JJ
12519	26	32	quantities	quantity	NNS
12519	26	33	;	;	:
12519	26	34	the	the	DT
12519	26	35	catsup	catsup	NN
12519	26	36	,	,	,
12519	26	37	spice	spice	NN
12519	26	38	,	,	,
12519	26	39	wine	wine	NN
12519	26	40	,	,	,
12519	26	41	whatever	whatever	WDT
12519	26	42	may	may	MD
12519	26	43	be	be	VB
12519	26	44	wanted	want	VBN
12519	26	45	for	for	IN
12519	26	46	each	each	DT
12519	26	47	dish	dish	NN
12519	26	48	,	,	,
12519	26	49	measured	measure	VBN
12519	26	50	to	to	IN
12519	26	51	the	the	DT
12519	26	52	cook	cook	NN
12519	26	53	.	.	.
12519	27	1	The	the	DT
12519	27	2	mistress	mistress	NN
12519	27	3	must	must	MD
12519	27	4	tax	tax	VB
12519	27	5	her	-PRON-	PRP$
12519	27	6	own	own	JJ
12519	27	7	memory	memory	NN
12519	27	8	with	with	IN
12519	27	9	all	all	PDT
12519	27	10	this	this	DT
12519	27	11	:	:	:
12519	27	12	we	-PRON-	PRP
12519	27	13	have	have	VBP
12519	27	14	no	no	DT
12519	27	15	right	right	NN
12519	27	16	to	to	TO
12519	27	17	expect	expect	VB
12519	27	18	slaves	slave	NNS
12519	27	19	or	or	CC
12519	27	20	hired	hire	VBN
12519	27	21	servants	servant	NNS
12519	27	22	to	to	TO
12519	27	23	be	be	VB
12519	27	24	more	more	RBR
12519	27	25	attentive	attentive	JJ
12519	27	26	to	to	IN
12519	27	27	our	-PRON-	PRP$
12519	27	28	interest	interest	NN
12519	27	29	than	than	IN
12519	27	30	we	-PRON-	PRP
12519	27	31	ourselves	-PRON-	PRP
12519	27	32	are	be	VBP
12519	27	33	:	:	:
12519	27	34	they	-PRON-	PRP
12519	27	35	will	will	MD
12519	27	36	never	never	RB
12519	27	37	recollect	recollect	VB
12519	27	38	these	these	DT
12519	27	39	little	little	JJ
12519	27	40	articles	article	NNS
12519	27	41	until	until	IN
12519	27	42	they	-PRON-	PRP
12519	27	43	are	be	VBP
12519	27	44	going	go	VBG
12519	27	45	to	to	TO
12519	27	46	use	use	VB
12519	27	47	them	-PRON-	PRP
12519	27	48	;	;	:
12519	27	49	the	the	DT
12519	27	50	mistress	mistress	NN
12519	27	51	must	must	MD
12519	27	52	then	then	RB
12519	27	53	be	be	VB
12519	27	54	called	call	VBN
12519	27	55	out	out	RP
12519	27	56	,	,	,
12519	27	57	and	and	CC
12519	27	58	thus	thus	RB
12519	27	59	have	have	VB
12519	27	60	the	the	DT
12519	27	61	horrible	horrible	JJ
12519	27	62	drudgery	drudgery	NN
12519	27	63	of	of	IN
12519	27	64	keeping	keep	VBG
12519	27	65	house	house	NN
12519	27	66	all	all	DT
12519	27	67	day	day	NN
12519	27	68	,	,	,
12519	27	69	when	when	WRB
12519	27	70	one	one	CD
12519	27	71	hour	hour	NN
12519	27	72	devoted	devote	VBN
12519	27	73	to	to	IN
12519	27	74	it	-PRON-	PRP
12519	27	75	in	in	IN
12519	27	76	the	the	DT
12519	27	77	morning	morning	NN
12519	27	78	,	,	,
12519	27	79	would	would	MD
12519	27	80	release	release	VB
12519	27	81	her	-PRON-	PRP
12519	27	82	from	from	IN
12519	27	83	trouble	trouble	NN
12519	27	84	until	until	IN
12519	27	85	the	the	DT
12519	27	86	next	next	JJ
12519	27	87	day	day	NN
12519	27	88	.	.	.
12519	28	1	There	there	EX
12519	28	2	is	be	VBZ
12519	28	3	economy	economy	NN
12519	28	4	as	as	RB
12519	28	5	well	well	RB
12519	28	6	as	as	IN
12519	28	7	comfort	comfort	NN
12519	28	8	in	in	IN
12519	28	9	a	a	DT
12519	28	10	regular	regular	JJ
12519	28	11	mode	mode	NN
12519	28	12	of	of	IN
12519	28	13	doing	do	VBG
12519	28	14	business	business	NN
12519	28	15	.	.	.
12519	29	1	When	when	WRB
12519	29	2	the	the	DT
12519	29	3	mistress	mistress	NN
12519	29	4	gives	give	VBZ
12519	29	5	out	out	RP
12519	29	6	every	every	DT
12519	29	7	thing	thing	NN
12519	29	8	,	,	,
12519	29	9	there	there	EX
12519	29	10	is	be	VBZ
12519	29	11	no	no	DT
12519	29	12	waste	waste	NN
12519	29	13	;	;	:
12519	29	14	but	but	CC
12519	29	15	if	if	IN
12519	29	16	temptation	temptation	NN
12519	29	17	be	be	VB
12519	29	18	thrown	throw	VBN
12519	29	19	in	in	IN
12519	29	20	the	the	DT
12519	29	21	way	way	NN
12519	29	22	of	of	IN
12519	29	23	subordinates	subordinate	NNS
12519	29	24	,	,	,
12519	29	25	not	not	RB
12519	29	26	many	many	JJ
12519	29	27	will	will	MD
12519	29	28	have	have	VB
12519	29	29	power	power	NN
12519	29	30	to	to	TO
12519	29	31	resist	resist	VB
12519	29	32	it	-PRON-	PRP
12519	29	33	;	;	:
12519	29	34	besides	besides	RB
12519	29	35	,	,	,
12519	29	36	it	-PRON-	PRP
12519	29	37	is	be	VBZ
12519	29	38	an	an	DT
12519	29	39	immoral	immoral	JJ
12519	29	40	act	act	NN
12519	29	41	to	to	TO
12519	29	42	place	place	VB
12519	29	43	them	-PRON-	PRP
12519	29	44	in	in	IN
12519	29	45	a	a	DT
12519	29	46	situation	situation	NN
12519	29	47	which	which	WDT
12519	29	48	we	-PRON-	PRP
12519	29	49	pray	pray	VBP
12519	29	50	to	to	TO
12519	29	51	be	be	VB
12519	29	52	exempt	exempt	JJ
12519	29	53	from	from	IN
12519	29	54	ourselves	-PRON-	PRP
12519	29	55	.	.	.
12519	30	1	The	the	DT
12519	30	2	prosperity	prosperity	NN
12519	30	3	and	and	CC
12519	30	4	happiness	happiness	NN
12519	30	5	of	of	IN
12519	30	6	a	a	DT
12519	30	7	family	family	NN
12519	30	8	depend	depend	VBP
12519	30	9	greatly	greatly	RB
12519	30	10	on	on	IN
12519	30	11	the	the	DT
12519	30	12	order	order	NN
12519	30	13	and	and	CC
12519	30	14	regularity	regularity	NN
12519	30	15	established	establish	VBN
12519	30	16	in	in	IN
12519	30	17	it	-PRON-	PRP
12519	30	18	.	.	.
12519	31	1	The	the	DT
12519	31	2	husband	husband	NN
12519	31	3	,	,	,
12519	31	4	who	who	WP
12519	31	5	can	can	MD
12519	31	6	ask	ask	VB
12519	31	7	a	a	DT
12519	31	8	friend	friend	NN
12519	31	9	to	to	TO
12519	31	10	partake	partake	VB
12519	31	11	of	of	IN
12519	31	12	his	-PRON-	PRP$
12519	31	13	dinner	dinner	NN
12519	31	14	in	in	IN
12519	31	15	full	full	JJ
12519	31	16	confidence	confidence	NN
12519	31	17	of	of	IN
12519	31	18	finding	find	VBG
12519	31	19	his	-PRON-	PRP$
12519	31	20	wife	wife	NN
12519	31	21	unruffled	unruffle	VBN
12519	31	22	by	by	IN
12519	31	23	the	the	DT
12519	31	24	petty	petty	JJ
12519	31	25	vexations	vexation	NNS
12519	31	26	attendant	attendant	JJ
12519	31	27	on	on	IN
12519	31	28	the	the	DT
12519	31	29	neglect	neglect	NN
12519	31	30	of	of	IN
12519	31	31	household	household	NN
12519	31	32	duties	duty	NNS
12519	31	33	--	--	:
12519	31	34	who	who	WP
12519	31	35	can	can	MD
12519	31	36	usher	usher	VB
12519	31	37	his	-PRON-	PRP$
12519	31	38	guest	guest	NN
12519	31	39	into	into	IN
12519	31	40	the	the	DT
12519	31	41	dining	dining	NN
12519	31	42	-	-	HYPH
12519	31	43	room	room	NN
12519	31	44	assured	assure	VBD
12519	31	45	of	of	IN
12519	31	46	seeing	see	VBG
12519	31	47	that	that	DT
12519	31	48	methodical	methodical	JJ
12519	31	49	nicety	nicety	NN
12519	31	50	which	which	WDT
12519	31	51	is	be	VBZ
12519	31	52	the	the	DT
12519	31	53	essence	essence	NN
12519	31	54	of	of	IN
12519	31	55	true	true	JJ
12519	31	56	elegance,--will	elegance,--will	NNP
12519	31	57	feel	feel	VB
12519	31	58	pride	pride	NN
12519	31	59	and	and	CC
12519	31	60	exultation	exultation	NN
12519	31	61	in	in	IN
12519	31	62	the	the	DT
12519	31	63	possession	possession	NN
12519	31	64	of	of	IN
12519	31	65	a	a	DT
12519	31	66	companion	companion	NN
12519	31	67	,	,	,
12519	31	68	who	who	WP
12519	31	69	gives	give	VBZ
12519	31	70	to	to	IN
12519	31	71	his	-PRON-	PRP$
12519	31	72	home	home	NN
12519	31	73	charms	charm	NNS
12519	31	74	that	that	WDT
12519	31	75	gratify	gratify	VBP
12519	31	76	every	every	DT
12519	31	77	wish	wish	NN
12519	31	78	of	of	IN
12519	31	79	his	-PRON-	PRP$
12519	31	80	soul	soul	NN
12519	31	81	,	,	,
12519	31	82	and	and	CC
12519	31	83	render	render	VB
12519	31	84	the	the	DT
12519	31	85	haunts	haunt	NNS
12519	31	86	of	of	IN
12519	31	87	dissipation	dissipation	NN
12519	31	88	hateful	hateful	JJ
12519	31	89	to	to	IN
12519	31	90	him	-PRON-	PRP
12519	31	91	.	.	.
12519	32	1	The	the	DT
12519	32	2	sons	son	NNS
12519	32	3	bred	breed	VBD
12519	32	4	in	in	IN
12519	32	5	such	such	PDT
12519	32	6	a	a	DT
12519	32	7	family	family	NN
12519	32	8	will	will	MD
12519	32	9	be	be	VB
12519	32	10	moral	moral	JJ
12519	32	11	men	man	NNS
12519	32	12	,	,	,
12519	32	13	of	of	IN
12519	32	14	steady	steady	JJ
12519	32	15	habits	habit	NNS
12519	32	16	;	;	:
12519	32	17	and	and	CC
12519	32	18	the	the	DT
12519	32	19	daughters	daughter	NNS
12519	32	20	,	,	,
12519	32	21	if	if	IN
12519	32	22	the	the	DT
12519	32	23	mother	mother	NN
12519	32	24	shall	shall	MD
12519	32	25	have	have	VB
12519	32	26	performed	perform	VBN
12519	32	27	the	the	DT
12519	32	28	duties	duty	NNS
12519	32	29	of	of	IN
12519	32	30	a	a	DT
12519	32	31	parent	parent	NN
12519	32	32	in	in	IN
12519	32	33	the	the	DT
12519	32	34	superintendence	superintendence	NN
12519	32	35	of	of	IN
12519	32	36	their	-PRON-	PRP$
12519	32	37	education	education	NN
12519	32	38	,	,	,
12519	32	39	as	as	RB
12519	32	40	faithfully	faithfully	RB
12519	32	41	as	as	IN
12519	32	42	she	-PRON-	PRP
12519	32	43	has	have	VBZ
12519	32	44	done	do	VBN
12519	32	45	those	those	DT
12519	32	46	of	of	IN
12519	32	47	a	a	DT
12519	32	48	wife	wife	NN
12519	32	49	,	,	,
12519	32	50	will	will	MD
12519	32	51	each	each	DT
12519	32	52	be	be	VB
12519	32	53	a	a	DT
12519	32	54	treasure	treasure	NN
12519	32	55	to	to	IN
12519	32	56	her	-PRON-	PRP$
12519	32	57	husband	husband	NN
12519	32	58	;	;	:
12519	32	59	and	and	CC
12519	32	60	being	be	VBG
12519	32	61	formed	form	VBN
12519	32	62	on	on	IN
12519	32	63	the	the	DT
12519	32	64	model	model	NN
12519	32	65	of	of	IN
12519	32	66	an	an	DT
12519	32	67	exemplary	exemplary	JJ
12519	32	68	mother	mother	NN
12519	32	69	,	,	,
12519	32	70	will	will	MD
12519	32	71	use	use	VB
12519	32	72	the	the	DT
12519	32	73	same	same	JJ
12519	32	74	means	mean	NNS
12519	32	75	for	for	IN
12519	32	76	securing	secure	VBG
12519	32	77	the	the	DT
12519	32	78	happiness	happiness	NN
12519	32	79	of	of	IN
12519	32	80	her	-PRON-	PRP$
12519	32	81	own	own	JJ
12519	32	82	family	family	NN
12519	32	83	,	,	,
12519	32	84	which	which	WDT
12519	32	85	she	-PRON-	PRP
12519	32	86	has	have	VBZ
12519	32	87	seen	see	VBN
12519	32	88	successfully	successfully	RB
12519	32	89	practised	practise	VBN
12519	32	90	under	under	IN
12519	32	91	the	the	DT
12519	32	92	paternal	paternal	JJ
12519	32	93	roof	roof	NN
12519	32	94	.	.	.
12519	33	1	CONTENTS	content	NNS
12519	33	2	.	.	.
12519	34	1	SOUPS	SOUPS	NNP
12519	34	2	.	.	.
12519	35	1	Asparagus	Asparagus	NNP
12519	35	2	soup	soup	NN
12519	35	3	Beef	Beef	NNP
12519	35	4	soup	soup	NN
12519	35	5	Gravy	Gravy	NNP
12519	35	6	soup	soup	NN
12519	35	7	Soup	Soup	NNP
12519	35	8	with	with	IN
12519	35	9	Bouilli	Bouilli	NNP
12519	35	10	Veal	Veal	NNP
12519	35	11	soup	soup	NN
12519	35	12	Oyster	Oyster	NNP
12519	35	13	soup	soup	NN
12519	35	14	Barley	Barley	NNP
12519	35	15	soup	soup	NN
12519	35	16	Dried	Dried	NNP
12519	35	17	pea	pea	NN
12519	35	18	soup	soup	NN
12519	35	19	Green	green	JJ
12519	35	20	pea	pea	NN
12519	35	21	soup	soup	NN
12519	35	22	Ochra	Ochra	NNP
12519	35	23	soup	soup	NN
12519	35	24	Hare	Hare	NNP
12519	35	25	or	or	CC
12519	35	26	Rabbit	Rabbit	NNP
12519	35	27	soup	soup	NN
12519	35	28	Soup	Soup	NNP
12519	35	29	of	of	IN
12519	35	30	any	any	DT
12519	35	31	kind	kind	NN
12519	35	32	of	of	IN
12519	35	33	old	old	JJ
12519	35	34	fowl	fowl	NNP
12519	35	35	Catfish	Catfish	NNP
12519	35	36	soup	soup	NN
12519	35	37	Onion	Onion	NNP
12519	35	38	soup	soup	NN
12519	35	39	To	to	TO
12519	35	40	dress	dress	VB
12519	35	41	turtle	turtle	NN
12519	35	42	For	for	IN
12519	35	43	the	the	DT
12519	35	44	soup	soup	NN
12519	35	45	Mock	Mock	NNP
12519	35	46	turtle	turtle	NN
12519	35	47	soup	soup	NN
12519	35	48	of	of	IN
12519	35	49	calf	calf	NN
12519	35	50	's	's	POS
12519	35	51	head	head	NN
12519	35	52	BEEF	BEEF	NNP
12519	35	53	.	.	.
12519	36	1	Directions	direction	NNS
12519	36	2	for	for	IN
12519	36	3	curing	cure	VBG
12519	36	4	beef	beef	NN
12519	36	5	To	to	TO
12519	36	6	dry	dry	VB
12519	36	7	beef	beef	NN
12519	36	8	for	for	IN
12519	36	9	summer	summer	NN
12519	36	10	use	use	NN
12519	36	11	To	to	IN
12519	36	12	corn	corn	NN
12519	36	13	beef	beef	NN
12519	36	14	in	in	IN
12519	36	15	hot	hot	JJ
12519	36	16	weather	weather	NN
12519	36	17	Important	important	JJ
12519	36	18	observations	observation	NNS
12519	36	19	on	on	IN
12519	36	20	roasting	roast	VBG
12519	36	21	,	,	,
12519	36	22	boiling	boil	VBG
12519	36	23	,	,	,
12519	36	24	frying	frying	NN
12519	36	25	,	,	,
12519	36	26	&	&	CC
12519	36	27	c.	c.	NNP
12519	36	28	Beef	Beef	NNP
12519	36	29	a	a	DT
12519	36	30	-	-	HYPH
12519	36	31	la	la	JJ
12519	36	32	-	-	HYPH
12519	36	33	mode	mode	NN
12519	36	34	Brisket	Brisket	NNP
12519	36	35	of	of	IN
12519	36	36	beef	beef	NN
12519	36	37	baked	bake	VBD
12519	36	38	Beef	Beef	NNP
12519	36	39	olives	olive	VBZ
12519	36	40	To	to	TO
12519	36	41	stew	stew	VB
12519	36	42	a	a	DT
12519	36	43	rump	rump	NN
12519	36	44	of	of	IN
12519	36	45	beef	beef	NN
12519	36	46	A	a	DT
12519	36	47	fricando	fricando	NN
12519	36	48	of	of	IN
12519	36	49	beef	beef	NN
12519	36	50	An	an	DT
12519	36	51	excellent	excellent	JJ
12519	36	52	method	method	NN
12519	36	53	of	of	IN
12519	36	54	dressing	dress	VBG
12519	36	55	beef	beef	NN
12519	36	56	To	to	TO
12519	36	57	collar	collar	VB
12519	36	58	a	a	DT
12519	36	59	flank	flank	NN
12519	36	60	of	of	IN
12519	36	61	beef	beef	NN
12519	36	62	To	to	TO
12519	36	63	make	make	VB
12519	36	64	hunter	hunter	NNP
12519	36	65	's	's	POS
12519	36	66	beef	beef	NN
12519	36	67	A	a	DT
12519	36	68	nice	nice	JJ
12519	36	69	little	little	JJ
12519	36	70	dish	dish	NN
12519	36	71	of	of	IN
12519	36	72	beef	beef	NN
12519	36	73	Beef	Beef	NNP
12519	36	74	steaks	steak	NNS
12519	36	75	To	to	IN
12519	36	76	hash	hash	NN
12519	36	77	beef	beef	NN
12519	36	78	Beef	Beef	NNP
12519	36	79	steak	steak	NN
12519	36	80	pie	pie	NN
12519	36	81	Beef	Beef	NNP
12519	36	82	a	a	DT
12519	36	83	-	-	HYPH
12519	36	84	la	la	JJ
12519	36	85	-	-	HYPH
12519	36	86	daube	daube	NN
12519	36	87	VEAL	veal	NN
12519	36	88	.	.	.
12519	37	1	Directions	direction	NNS
12519	37	2	for	for	IN
12519	37	3	the	the	DT
12519	37	4	pieces	piece	NNS
12519	37	5	in	in	IN
12519	37	6	the	the	DT
12519	37	7	different	different	JJ
12519	37	8	quarters	quarter	NNS
12519	37	9	of	of	IN
12519	37	10	veal	veal	NN
12519	37	11	Veal	veal	NN
12519	37	12	cutlets	cutlet	VBZ
12519	37	13	from	from	IN
12519	37	14	the	the	DT
12519	37	15	fillet	fillet	NN
12519	37	16	or	or	CC
12519	37	17	leg	leg	NN
12519	37	18	Veal	veal	NN
12519	37	19	chops	chop	NNS
12519	37	20	Veal	veal	NN
12519	37	21	cutlets	cutlet	VBZ
12519	37	22	Knuckle	Knuckle	NNP
12519	37	23	of	of	IN
12519	37	24	veal	veal	NN
12519	37	25	Baked	Baked	NNP
12519	37	26	fillet	fillet	NN
12519	37	27	of	of	IN
12519	37	28	veal	veal	NN
12519	37	29	Scotch	Scotch	NNP
12519	37	30	collops	collop	NNS
12519	37	31	of	of	IN
12519	37	32	veal	veal	NN
12519	37	33	Veal	veal	NN
12519	37	34	olives	olive	VBZ
12519	37	35	Ragout	Ragout	JJR
12519	37	36	of	of	IN
12519	37	37	a	a	DT
12519	37	38	breast	breast	NN
12519	37	39	of	of	IN
12519	37	40	veal	veal	NN
12519	37	41	Fricando	Fricando	NNS
12519	37	42	of	of	IN
12519	37	43	veal	veal	NN
12519	37	44	To	to	TO
12519	37	45	make	make	VB
12519	37	46	a	a	DT
12519	37	47	pie	pie	NN
12519	37	48	of	of	IN
12519	37	49	sweetbreads	sweetbread	NNS
12519	37	50	and	and	CC
12519	37	51	oysters	oyster	NNS
12519	37	52	Mock	Mock	NNP
12519	37	53	turtle	turtle	NN
12519	37	54	of	of	IN
12519	37	55	calf	calf	NN
12519	37	56	's	's	POS
12519	37	57	head	head	NN
12519	37	58	To	to	TO
12519	37	59	grill	grill	VB
12519	37	60	a	a	DT
12519	37	61	calf	calf	NN
12519	37	62	's	's	POS
12519	37	63	head	head	NN
12519	37	64	To	to	TO
12519	37	65	collar	collar	VB
12519	37	66	a	a	DT
12519	37	67	calf	calf	NN
12519	37	68	's	's	POS
12519	37	69	head	head	NN
12519	37	70	Calf	Calf	NNP
12519	37	71	's	's	POS
12519	37	72	heart	heart	NN
12519	37	73	,	,	,
12519	37	74	a	a	DT
12519	37	75	nice	nice	JJ
12519	37	76	dish	dish	NN
12519	37	77	Calf	Calf	NNP
12519	37	78	's	's	POS
12519	37	79	feet	foot	NNS
12519	37	80	fricassee	fricassee	NNP
12519	37	81	To	to	TO
12519	37	82	fry	fry	VB
12519	37	83	calf	calf	NN
12519	37	84	's	's	POS
12519	37	85	feet	foot	NNS
12519	37	86	To	to	TO
12519	37	87	prepare	prepare	VB
12519	37	88	rennet	rennet	NN
12519	37	89	To	to	TO
12519	37	90	hash	hash	VB
12519	37	91	a	a	DT
12519	37	92	calf	calf	NN
12519	37	93	's	's	POS
12519	37	94	head	head	NN
12519	37	95	To	to	TO
12519	37	96	bake	bake	VB
12519	37	97	a	a	DT
12519	37	98	calf	calf	NN
12519	37	99	's	's	POS
12519	37	100	head	head	NN
12519	37	101	To	to	IN
12519	37	102	stuff	stuff	NN
12519	37	103	and	and	CC
12519	37	104	roast	roast	VB
12519	37	105	calf	calf	NN
12519	37	106	's	's	POS
12519	37	107	liver	liver	NN
12519	37	108	To	to	TO
12519	37	109	broil	broil	VB
12519	37	110	calf	calf	NN
12519	37	111	's	's	POS
12519	37	112	liver	liver	NN
12519	37	113	Directions	Directions	NNPS
12519	37	114	for	for	IN
12519	37	115	cleaning	clean	VBG
12519	37	116	calf	calf	NN
12519	37	117	's	's	POS
12519	37	118	head	head	NN
12519	37	119	and	and	CC
12519	37	120	feet	foot	NNS
12519	37	121	LAMB	LAMB	NNP
12519	37	122	.	.	.
12519	38	1	To	to	TO
12519	38	2	roast	roast	VB
12519	38	3	the	the	DT
12519	38	4	fore	fore	JJ
12519	38	5	-	-	HYPH
12519	38	6	quarter	quarter	NN
12519	38	7	,	,	,
12519	38	8	&	&	CC
12519	38	9	c.	c.	NNP
12519	38	10	Baked	Baked	NNP
12519	38	11	lamb	lamb	NNP
12519	38	12	Fried	fry	VBD
12519	38	13	lamb	lamb	NN
12519	38	14	To	to	TO
12519	38	15	dress	dress	VB
12519	38	16	lamb	lamb	NNP
12519	38	17	's	's	POS
12519	38	18	head	head	NN
12519	38	19	and	and	CC
12519	38	20	feet	feet	VBZ
12519	38	21	MUTTON	MUTTON	NNP
12519	38	22	.	.	.
12519	39	1	Boiled	boiled	JJ
12519	39	2	leg	leg	NN
12519	39	3	of	of	IN
12519	39	4	mutton	mutton	NN
12519	39	5	Roasted	roasted	JJ
12519	39	6	leg	leg	NN
12519	39	7	of	of	IN
12519	39	8	mutton	mutton	NN
12519	39	9	Baked	Baked	NNP
12519	39	10	leg	leg	NN
12519	39	11	of	of	IN
12519	39	12	mutton	mutton	NNP
12519	39	13	Steaks	Steaks	NNP
12519	39	14	of	of	IN
12519	39	15	a	a	DT
12519	39	16	leg	leg	NN
12519	39	17	of	of	IN
12519	39	18	mutton	mutton	NN
12519	39	19	To	to	TO
12519	39	20	harrico	harrico	VB
12519	39	21	mutton	mutton	NN
12519	39	22	Mutton	Mutton	NNP
12519	39	23	chops	chop	NNS
12519	39	24	Boiled	boil	VBN
12519	39	25	breast	breast	NN
12519	39	26	of	of	IN
12519	39	27	mutton	mutton	NNP
12519	39	28	Breast	Breast	NNP
12519	39	29	of	of	IN
12519	39	30	mutton	mutton	NN
12519	39	31	in	in	IN
12519	39	32	ragout	ragout	NN
12519	39	33	To	to	TO
12519	39	34	grill	grill	VB
12519	39	35	a	a	DT
12519	39	36	breast	breast	NN
12519	39	37	of	of	IN
12519	39	38	mutton	mutton	NNP
12519	39	39	Boiled	boil	VBN
12519	39	40	shoulder	shoulder	NN
12519	39	41	of	of	IN
12519	39	42	mutton	mutton	NNP
12519	39	43	Shoulder	Shoulder	NNP
12519	39	44	of	of	IN
12519	39	45	mutton	mutton	NN
12519	39	46	with	with	IN
12519	39	47	celery	celery	NN
12519	39	48	sauce	sauce	NN
12519	39	49	Roasted	roasted	JJ
12519	39	50	loin	loin	NN
12519	39	51	of	of	IN
12519	39	52	mutton	mutton	NNP
12519	39	53	PORK	PORK	NNP
12519	39	54	.	.	.
12519	40	1	To	to	TO
12519	40	2	cure	cure	VB
12519	40	3	bacon	bacon	NN
12519	40	4	To	to	TO
12519	40	5	make	make	VB
12519	40	6	souse	souse	NN
12519	40	7	To	to	TO
12519	40	8	roast	roast	VB
12519	40	9	a	a	DT
12519	40	10	pig	pig	NN
12519	40	11	To	to	TO
12519	40	12	barbecue	barbecue	NNP
12519	40	13	shote	shote	NNP
12519	40	14	To	to	TO
12519	40	15	roast	roast	VB
12519	40	16	a	a	DT
12519	40	17	fore	fore	JJ
12519	40	18	-	-	HYPH
12519	40	19	quarter	quarter	NN
12519	40	20	of	of	IN
12519	40	21	shote	shote	NNP
12519	40	22	To	to	TO
12519	40	23	make	make	VB
12519	40	24	shote	shote	NN
12519	40	25	cutlets	cutlet	NNS
12519	40	26	To	to	TO
12519	40	27	corn	corn	NN
12519	40	28	shote	shote	VB
12519	40	29	Shote	Shote	NNP
12519	40	30	's	's	POS
12519	40	31	head	head	NN
12519	40	32	Leg	Leg	NNP
12519	40	33	of	of	IN
12519	40	34	pork	pork	NN
12519	40	35	with	with	IN
12519	40	36	pease	pease	NN
12519	40	37	pudding	pudde	VBG
12519	40	38	Stewed	stew	VBN
12519	40	39	chine	chine	NN
12519	40	40	To	to	TO
12519	40	41	toast	toast	VB
12519	40	42	a	a	DT
12519	40	43	ham	ham	NN
12519	40	44	To	to	TO
12519	40	45	stuff	stuff	VB
12519	40	46	a	a	DT
12519	40	47	ham	ham	NNP
12519	40	48	Soused	souse	VBN
12519	40	49	feet	foot	NNS
12519	40	50	in	in	IN
12519	40	51	ragout	ragout	NN
12519	40	52	To	to	TO
12519	40	53	make	make	VB
12519	40	54	sausages	sausage	NNS
12519	40	55	To	to	TO
12519	40	56	make	make	VB
12519	40	57	black	black	JJ
12519	40	58	puddings	pudding	NNS
12519	40	59	A	a	DT
12519	40	60	sea	sea	NN
12519	40	61	pie	pie	NN
12519	40	62	To	to	TO
12519	40	63	make	make	VB
12519	40	64	paste	paste	NN
12519	40	65	for	for	IN
12519	40	66	the	the	DT
12519	40	67	pie	pie	NN
12519	40	68	Bologna	Bologna	NNPS
12519	40	69	sausages	sausage	VBZ
12519	40	70	FISH	FISH	NNS
12519	40	71	.	.	.
12519	41	1	To	to	TO
12519	41	2	cure	cure	VB
12519	41	3	herrings	herring	NNS
12519	41	4	To	to	TO
12519	41	5	bake	bake	VB
12519	41	6	sturgeon	sturgeon	NNP
12519	41	7	To	to	TO
12519	41	8	make	make	VB
12519	41	9	sturgeon	sturgeon	NN
12519	41	10	cutlets	cutlet	NNS
12519	41	11	Sturgeon	Sturgeon	NNP
12519	41	12	steaks	steak	NNS
12519	41	13	To	to	TO
12519	41	14	boil	boil	VB
12519	41	15	sturgeon	sturgeon	NNP
12519	41	16	To	to	TO
12519	41	17	bake	bake	VB
12519	41	18	a	a	DT
12519	41	19	shad	shad	NN
12519	41	20	To	to	TO
12519	41	21	boil	boil	VB
12519	41	22	a	a	DT
12519	41	23	shad	shad	NN
12519	41	24	To	to	TO
12519	41	25	roast	roast	VB
12519	41	26	a	a	DT
12519	41	27	shad	shad	NN
12519	41	28	To	to	TO
12519	41	29	broil	broil	VB
12519	41	30	a	a	DT
12519	41	31	shad	shad	NN
12519	41	32	To	to	TO
12519	41	33	boil	boil	VB
12519	41	34	rock	rock	NN
12519	41	35	fish	fish	NN
12519	41	36	To	to	TO
12519	41	37	fry	fry	VB
12519	41	38	perch	perch	NN
12519	41	39	To	to	TO
12519	41	40	pickle	pickle	VB
12519	41	41	oysters	oyster	NNS
12519	41	42	To	to	TO
12519	41	43	make	make	VB
12519	41	44	a	a	DT
12519	41	45	curry	curry	NN
12519	41	46	of	of	IN
12519	41	47	catfish	catfish	NN
12519	41	48	To	to	TO
12519	41	49	dress	dress	VB
12519	41	50	a	a	DT
12519	41	51	cod	cod	NN
12519	41	52	's	's	POS
12519	41	53	head	head	NN
12519	41	54	and	and	CC
12519	41	55	shoulders	shoulder	NNS
12519	41	56	To	to	TO
12519	41	57	make	make	VB
12519	41	58	sauce	sauce	NN
12519	41	59	for	for	IN
12519	41	60	the	the	DT
12519	41	61	cod	cod	NN
12519	41	62	's	's	POS
12519	41	63	head	head	NN
12519	41	64	To	to	TO
12519	41	65	dress	dress	VB
12519	41	66	a	a	DT
12519	41	67	salt	salt	NN
12519	41	68	cod	cod	NN
12519	41	69	Matelote	Matelote	NNP
12519	41	70	of	of	IN
12519	41	71	any	any	DT
12519	41	72	kind	kind	NN
12519	41	73	of	of	IN
12519	41	74	firm	firm	JJ
12519	41	75	fish	fish	NN
12519	41	76	Chowder	Chowder	NNP
12519	41	77	,	,	,
12519	41	78	a	a	DT
12519	41	79	sea	sea	NN
12519	41	80	dish	dish	NN
12519	41	81	To	to	TO
12519	41	82	pickle	pickle	VB
12519	41	83	sturgeon	sturgeon	NN
12519	41	84	To	to	TO
12519	41	85	caveach	caveach	VB
12519	41	86	fish	fish	NN
12519	41	87	To	to	TO
12519	41	88	dress	dress	VB
12519	41	89	cod	cod	NN
12519	41	90	fish	fish	NN
12519	41	91	Cod	cod	NN
12519	41	92	fish	fish	NN
12519	41	93	pie	pie	NN
12519	41	94	To	to	TO
12519	41	95	dress	dress	VB
12519	41	96	any	any	DT
12519	41	97	kind	kind	NN
12519	41	98	of	of	IN
12519	41	99	salted	salted	JJ
12519	41	100	fish	fish	NN
12519	41	101	To	to	IN
12519	41	102	fricassee	fricassee	NNP
12519	41	103	cod	cod	NN
12519	41	104	sounds	sound	NNS
12519	41	105	and	and	CC
12519	41	106	tongues	tongue	NNS
12519	41	107	An	an	DT
12519	41	108	excellent	excellent	JJ
12519	41	109	way	way	NN
12519	41	110	to	to	TO
12519	41	111	dress	dress	VB
12519	41	112	fish	fish	NN
12519	41	113	Fish	fish	VB
12519	41	114	a	a	DT
12519	41	115	-	-	HYPH
12519	41	116	la	la	JJ
12519	41	117	-	-	HYPH
12519	41	118	daub	daub	JJ
12519	41	119	Fish	fish	NN
12519	41	120	in	in	IN
12519	41	121	jelly	jelly	NNP
12519	41	122	To	to	TO
12519	41	123	make	make	VB
12519	41	124	egg	egg	NN
12519	41	125	sauce	sauce	NN
12519	41	126	for	for	IN
12519	41	127	a	a	DT
12519	41	128	salt	salt	NN
12519	41	129	cod	cod	NN
12519	41	130	To	to	TO
12519	41	131	dress	dress	VB
12519	41	132	cod	cod	NN
12519	41	133	sounds	sound	VBZ
12519	41	134	To	to	IN
12519	41	135	stew	stew	JJ
12519	41	136	carp	carp	NN
12519	41	137	To	to	TO
12519	41	138	boil	boil	VB
12519	41	139	eels	eel	NNS
12519	41	140	To	to	TO
12519	41	141	pitchcock	pitchcock	VB
12519	41	142	eels	eel	NNS
12519	41	143	To	to	IN
12519	41	144	broil	broil	VB
12519	41	145	eels	eel	NNS
12519	41	146	To	to	TO
12519	41	147	scollop	scollop	VB
12519	41	148	oysters	oyster	NNS
12519	41	149	To	to	TO
12519	41	150	fry	fry	VB
12519	41	151	oysters	oyster	NNS
12519	41	152	To	to	TO
12519	41	153	make	make	VB
12519	41	154	oyster	oyster	JJ
12519	41	155	loaves	loaf	NNS
12519	41	156	POULTRY	POULTRY	NNP
12519	41	157	,	,	,
12519	41	158	&	&	CC
12519	41	159	c.	c.	NNP
12519	41	160	To	to	TO
12519	41	161	roast	roast	VB
12519	41	162	a	a	DT
12519	41	163	goose	goose	NN
12519	41	164	To	to	TO
12519	41	165	make	make	VB
12519	41	166	sauce	sauce	NN
12519	41	167	for	for	IN
12519	41	168	a	a	DT
12519	41	169	goose	goose	NN
12519	41	170	To	to	TO
12519	41	171	boil	boil	VB
12519	41	172	ducks	duck	NNS
12519	41	173	with	with	IN
12519	41	174	onion	onion	NN
12519	41	175	sauce	sauce	NN
12519	41	176	To	to	TO
12519	41	177	make	make	VB
12519	41	178	onion	onion	NN
12519	41	179	sauce	sauce	NN
12519	41	180	To	to	TO
12519	41	181	roast	roast	VB
12519	41	182	ducks	duck	NNS
12519	41	183	To	to	TO
12519	41	184	boil	boil	VB
12519	41	185	a	a	DT
12519	41	186	turkey	turkey	NN
12519	41	187	with	with	IN
12519	41	188	oyster	oyster	JJ
12519	41	189	sauce	sauce	NN
12519	41	190	To	to	TO
12519	41	191	make	make	VB
12519	41	192	sauce	sauce	NN
12519	41	193	for	for	IN
12519	41	194	a	a	DT
12519	41	195	turkey	turkey	NN
12519	41	196	To	to	TO
12519	41	197	roast	roast	VB
12519	41	198	a	a	DT
12519	41	199	turkey	turkey	NN
12519	41	200	To	to	TO
12519	41	201	make	make	VB
12519	41	202	sauce	sauce	NN
12519	41	203	for	for	IN
12519	41	204	a	a	DT
12519	41	205	turkey	turkey	NN
12519	41	206	To	to	TO
12519	41	207	boil	boil	VB
12519	41	208	fowls	fowl	NNS
12519	41	209	To	to	TO
12519	41	210	make	make	VB
12519	41	211	white	white	JJ
12519	41	212	sauce	sauce	NN
12519	41	213	for	for	IN
12519	41	214	fowls	fowls	NNP
12519	41	215	Fricassee	Fricassee	NNP
12519	41	216	of	of	IN
12519	41	217	small	small	JJ
12519	41	218	chickens	chicken	NNS
12519	41	219	To	to	TO
12519	41	220	roast	roast	VB
12519	41	221	large	large	JJ
12519	41	222	fowls	fowl	NNS
12519	41	223	To	to	TO
12519	41	224	make	make	VB
12519	41	225	egg	egg	NN
12519	41	226	sauce	sauce	NN
12519	41	227	To	to	TO
12519	41	228	boil	boil	VB
12519	41	229	young	young	JJ
12519	41	230	chickens	chicken	NNS
12519	41	231	To	to	TO
12519	41	232	roast	roast	VB
12519	41	233	young	young	JJ
12519	41	234	chickens	chicken	NNS
12519	41	235	Fried	fry	VBN
12519	41	236	chickens	chicken	NNS
12519	41	237	To	to	TO
12519	41	238	roast	roast	VB
12519	41	239	woodcocks	woodcock	NNS
12519	41	240	or	or	CC
12519	41	241	snipes	snipe	VBZ
12519	41	242	To	to	TO
12519	41	243	roast	roast	VB
12519	41	244	wild	wild	JJ
12519	41	245	ducks	duck	NNS
12519	41	246	or	or	CC
12519	41	247	teal	teal	VBP
12519	41	248	To	to	TO
12519	41	249	boil	boil	VB
12519	41	250	pigeons	pigeon	NNS
12519	41	251	To	to	TO
12519	41	252	roast	roast	VB
12519	41	253	pigeons	pigeon	NNS
12519	41	254	To	to	TO
12519	41	255	roast	roast	VB
12519	41	256	partridges	partridge	NNS
12519	41	257	or	or	CC
12519	41	258	any	any	DT
12519	41	259	small	small	JJ
12519	41	260	birds	bird	NNS
12519	41	261	To	to	TO
12519	41	262	broil	broil	VB
12519	41	263	rabbits	rabbit	NNS
12519	41	264	To	to	TO
12519	41	265	roast	roast	VB
12519	41	266	rabbits	rabbit	NNS
12519	41	267	To	to	TO
12519	41	268	stew	stew	VB
12519	41	269	wild	wild	JJ
12519	41	270	ducks	duck	NNS
12519	41	271	To	to	TO
12519	41	272	dress	dress	VB
12519	41	273	ducks	duck	NNS
12519	41	274	with	with	IN
12519	41	275	juice	juice	NN
12519	41	276	of	of	IN
12519	41	277	oranges	orange	NNS
12519	41	278	To	to	TO
12519	41	279	dress	dress	VB
12519	41	280	ducks	duck	NNS
12519	41	281	with	with	IN
12519	41	282	onions	onion	NNS
12519	41	283	To	to	TO
12519	41	284	roast	roast	VB
12519	41	285	a	a	DT
12519	41	286	calf	calf	NN
12519	41	287	's	's	POS
12519	41	288	head	head	NN
12519	41	289	To	to	TO
12519	41	290	make	make	VB
12519	41	291	a	a	DT
12519	41	292	dish	dish	NN
12519	41	293	of	of	IN
12519	41	294	curry	curry	NN
12519	41	295	after	after	IN
12519	41	296	the	the	DT
12519	41	297	East	East	NNP
12519	41	298	Indian	indian	JJ
12519	41	299	manner	manner	NN
12519	41	300	Dish	dish	NN
12519	41	301	of	of	IN
12519	41	302	rice	rice	NN
12519	41	303	to	to	TO
12519	41	304	be	be	VB
12519	41	305	served	serve	VBN
12519	41	306	up	up	RP
12519	41	307	with	with	IN
12519	41	308	the	the	DT
12519	41	309	curry	curry	NN
12519	41	310	,	,	,
12519	41	311	in	in	IN
12519	41	312	a	a	DT
12519	41	313	dish	dish	NN
12519	41	314	by	by	IN
12519	41	315	itself	-PRON-	PRP
12519	41	316	Ochra	Ochra	NNP
12519	41	317	and	and	CC
12519	41	318	tomatos	tomatos	NN
12519	41	319	Gumbo	Gumbo	NNP
12519	41	320	--	--	:
12519	41	321	a	a	DT
12519	41	322	West	West	NNP
12519	41	323	India	India	NNP
12519	41	324	dish	dish	NN
12519	41	325	Pepper	Pepper	NNP
12519	41	326	pot	pot	NN
12519	41	327	Spanish	spanish	JJ
12519	41	328	method	method	NN
12519	41	329	of	of	IN
12519	41	330	dressing	dress	VBG
12519	41	331	giblets	giblet	NNS
12519	41	332	Paste	Paste	NNP
12519	41	333	for	for	IN
12519	41	334	meat	meat	NN
12519	41	335	dumplins	dumplin	NNS
12519	41	336	To	to	TO
12519	41	337	make	make	VB
12519	41	338	an	an	DT
12519	41	339	ollo	ollo	NN
12519	41	340	--	--	:
12519	41	341	a	a	DT
12519	41	342	Spanish	spanish	JJ
12519	41	343	dish	dish	NN
12519	41	344	Ropa	Ropa	NNP
12519	41	345	veija	veija	NN
12519	41	346	--	--	:
12519	41	347	Spanish	Spanish	NNP
12519	41	348	Chicken	Chicken	NNP
12519	41	349	pudding	pudding	NN
12519	41	350	,	,	,
12519	41	351	a	a	DT
12519	41	352	favourite	favourite	JJ
12519	41	353	Virginia	Virginia	NNP
12519	41	354	dish	dish	NN
12519	41	355	To	to	TO
12519	41	356	make	make	VB
12519	41	357	polenta	polenta	NN
12519	41	358	Macaroni	Macaroni	NNP
12519	41	359	Mock	Mock	NNP
12519	41	360	macaroni	macaroni	RB
12519	41	361	To	to	TO
12519	41	362	make	make	VB
12519	41	363	croquets	croquet	NNS
12519	41	364	To	to	TO
12519	41	365	make	make	VB
12519	41	366	vermicelli	vermicelli	JJ
12519	41	367	Common	common	JJ
12519	41	368	patties	patty	NNS
12519	41	369	Eggs	egg	NNS
12519	41	370	in	in	IN
12519	41	371	croquets	croquet	NNS
12519	41	372	Omelette	Omelette	NNP
12519	41	373	souffle	souffle	NN
12519	41	374	Fondus	Fondus	NNP
12519	41	375	A	a	DT
12519	41	376	nice	nice	JJ
12519	41	377	twelve	twelve	JJ
12519	41	378	o'clock	o'clock	NN
12519	41	379	luncheon	luncheon	NN
12519	41	380	Eggs	Eggs	NNP
12519	41	381	a	a	DT
12519	41	382	-	-	HYPH
12519	41	383	la	la	JJ
12519	41	384	-	-	HYPH
12519	41	385	creme	creme	NN
12519	41	386	Sauce	sauce	NN
12519	41	387	a	a	DT
12519	41	388	-	-	HYPH
12519	41	389	la	la	NNP
12519	41	390	-	-	HYPH
12519	41	391	creme	creme	NNP
12519	41	392	for	for	IN
12519	41	393	the	the	DT
12519	41	394	eggs	egg	NNS
12519	41	395	Cabbage	Cabbage	NNP
12519	41	396	a	a	NNP
12519	41	397	-	-	HYPH
12519	41	398	la	la	NNP
12519	41	399	-	-	HYPH
12519	41	400	creme	creme	NNP
12519	41	401	To	to	TO
12519	41	402	make	make	VB
12519	41	403	an	an	DT
12519	41	404	omelette	omelette	JJ
12519	41	405	Omelette	Omelette	NNP
12519	41	406	--	--	:
12519	41	407	another	another	DT
12519	41	408	way	way	NN
12519	41	409	Gaspacho	Gaspacho	NNP
12519	41	410	--	--	:
12519	41	411	Spanish	Spanish	NNP
12519	41	412	Eggs	Eggs	NNP
12519	41	413	and	and	CC
12519	41	414	tomatos	tomatos	NN
12519	41	415	To	to	IN
12519	41	416	fricassee	fricassee	VB
12519	41	417	eggs	egg	NNS
12519	41	418	SAUCES	sauce	NNS
12519	41	419	.	.	.
12519	42	1	Fish	fish	NN
12519	42	2	sauce	sauce	NN
12519	42	3	to	to	TO
12519	42	4	keep	keep	VB
12519	42	5	a	a	DT
12519	42	6	year	year	NN
12519	42	7	Sauce	sauce	NN
12519	42	8	for	for	IN
12519	42	9	wild	wild	JJ
12519	42	10	fowl	fowl	NN
12519	42	11	Sauce	Sauce	NNP
12519	42	12	for	for	IN
12519	42	13	boiled	boiled	JJ
12519	42	14	rabbits	rabbit	NNS
12519	42	15	Gravy	Gravy	NNP
12519	42	16	Forcemeat	Forcemeat	NNP
12519	42	17	balls	ball	VBZ
12519	42	18	Sauce	sauce	NN
12519	42	19	for	for	IN
12519	42	20	boiled	boiled	JJ
12519	42	21	ducks	duck	NNS
12519	42	22	or	or	CC
12519	42	23	rabbits	rabbit	NNS
12519	42	24	Lobster	Lobster	NNP
12519	42	25	sauce	sauce	NN
12519	42	26	Shrimp	shrimp	NN
12519	42	27	sauce	sauce	NN
12519	42	28	Oyster	Oyster	NNP
12519	42	29	sauce	sauce	NN
12519	42	30	for	for	IN
12519	42	31	fish	fish	NN
12519	42	32	Celery	celery	NN
12519	42	33	sauce	sauce	NN
12519	42	34	Mushroom	mushroom	NN
12519	42	35	sauce	sauce	NN
12519	42	36	Common	common	JJ
12519	42	37	sauce	sauce	NN
12519	42	38	To	to	TO
12519	42	39	melt	melt	VB
12519	42	40	butter	butter	NN
12519	42	41	Caper	Caper	NNP
12519	42	42	sauce	sauce	NN
12519	42	43	Oyster	Oyster	NNP
12519	42	44	catsup	catsup	NN
12519	42	45	Celery	Celery	NNP
12519	42	46	vinegar	vinegar	NN
12519	42	47	VEGETABLES	vegetables	NN
12519	42	48	.	.	.
12519	43	1	To	to	TO
12519	43	2	dress	dress	VB
12519	43	3	salad	salad	NN
12519	43	4	To	to	TO
12519	43	5	boil	boil	VB
12519	43	6	potatos	potatos	NNP
12519	43	7	To	to	TO
12519	43	8	fry	fry	VB
12519	43	9	sliced	slice	VBN
12519	43	10	potatos	potatos	NNP
12519	43	11	Potatos	Potatos	NNP
12519	43	12	mashed	mash	VBD
12519	43	13	Potatos	Potatos	NNP
12519	43	14	mashed	mash	VBD
12519	43	15	with	with	IN
12519	43	16	onions	onion	NNS
12519	43	17	To	to	TO
12519	43	18	roast	roast	VB
12519	43	19	potatos	potatos	NNP
12519	43	20	To	to	TO
12519	43	21	roast	roast	VB
12519	43	22	potatos	potatos	NN
12519	43	23	under	under	IN
12519	43	24	meat	meat	NN
12519	43	25	Potato	Potato	NNP
12519	43	26	balls	ball	NNS
12519	43	27	Jerusalem	Jerusalem	NNP
12519	43	28	artichokes	artichoke	VBZ
12519	43	29	Cabbage	cabbage	NN
12519	43	30	Savoys	savoy	NNS
12519	43	31	Sprouts	Sprouts	NNPS
12519	43	32	and	and	CC
12519	43	33	young	young	JJ
12519	43	34	greens	green	NNS
12519	43	35	Asparagus	Asparagus	NNP
12519	43	36	Sea	Sea	NNP
12519	43	37	-	-	HYPH
12519	43	38	kale	kale	NNP
12519	43	39	To	to	TO
12519	43	40	scollop	scollop	VB
12519	43	41	tomatos	tomatos	NN
12519	43	42	To	to	IN
12519	43	43	stew	stew	JJ
12519	43	44	tomatos	tomatos	NN
12519	43	45	Cauliflower	Cauliflower	NNP
12519	43	46	Red	red	JJ
12519	43	47	beet	beet	NN
12519	43	48	roots	root	NNS
12519	43	49	Parsnips	parsnip	NNS
12519	43	50	Carrots	carrots	VBP
12519	43	51	Turnips	turnip	NNS
12519	43	52	To	to	TO
12519	43	53	mash	mash	NN
12519	43	54	turnips	turnip	NNS
12519	43	55	Turnip	Turnip	NNP
12519	43	56	tops	top	VBZ
12519	43	57	French	french	JJ
12519	43	58	beans	bean	NNS
12519	43	59	Artichokes	Artichokes	NNP
12519	43	60	Brocoli	Brocoli	NNP
12519	43	61	Peas	Peas	NNP
12519	43	62	Puree	Puree	NNP
12519	43	63	of	of	IN
12519	43	64	turnips	turnip	NNS
12519	43	65	Ragout	Ragout	NNPS
12519	43	66	of	of	IN
12519	43	67	turnips	turnip	NNS
12519	43	68	Ragout	Ragout	NNPS
12519	43	69	of	of	IN
12519	43	70	French	french	JJ
12519	43	71	beans	bean	NNS
12519	43	72	,	,	,
12519	43	73	snaps	snap	NNS
12519	43	74	,	,	,
12519	43	75	string	string	NN
12519	43	76	beans	bean	NNS
12519	43	77	Mazagan	Mazagan	NNP
12519	43	78	beans	bean	NNS
12519	43	79	Lima	Lima	NNP
12519	43	80	,	,	,
12519	43	81	or	or	CC
12519	43	82	sugar	sugar	NN
12519	43	83	beans	bean	NNS
12519	43	84	Turnip	Turnip	NNP
12519	43	85	rooted	root	VBN
12519	43	86	cabbage	cabbage	NN
12519	43	87	Egg	Egg	NNP
12519	43	88	plant	plant	NN
12519	43	89	Potato	Potato	NNP
12519	43	90	pumpkin	pumpkin	NN
12519	43	91	Sweet	Sweet	NNP
12519	43	92	potato	potato	NN
12519	43	93	Sweet	Sweet	NNP
12519	43	94	potatos	potato	NNS
12519	43	95	stewed	stew	VBD
12519	43	96	Sweet	Sweet	NNP
12519	43	97	potatos	potato	NNS
12519	43	98	broiled	broil	VBD
12519	43	99	Spinach	Spinach	NNP
12519	43	100	Sorrel	Sorrel	NNP
12519	43	101	Cabbage	Cabbage	NNP
12519	43	102	pudding	pudding	NN
12519	43	103	Squash	Squash	NNP
12519	43	104	or	or	CC
12519	43	105	cimlin	cimlin	JJ
12519	43	106	Winter	Winter	NNP
12519	43	107	squash	squash	NN
12519	43	108	Field	Field	NNP
12519	43	109	peas	pea	NNS
12519	43	110	Cabbage	cabbage	NN
12519	43	111	with	with	IN
12519	43	112	onions	onion	NNS
12519	43	113	Salsify	salsify	VBP
12519	43	114	Stewed	stew	VBN
12519	43	115	salsify	salsify	VBP
12519	43	116	Stewed	stew	VBN
12519	43	117	mushrooms	mushroom	NNS
12519	43	118	Broiled	broil	VBN
12519	43	119	mushrooms	mushroom	NNS
12519	43	120	To	to	TO
12519	43	121	boil	boil	VB
12519	43	122	rice	rice	NN
12519	43	123	Rice	Rice	NNP
12519	43	124	journey	journey	NN
12519	43	125	,	,	,
12519	43	126	or	or	CC
12519	43	127	johnny	johnny	NNP
12519	43	128	cake	cake	NN
12519	43	129	PUDDINGS	PUDDINGS	NNP
12519	43	130	,	,	,
12519	43	131	&	&	CC
12519	43	132	c.	c.	NNP
12519	43	133	Observations	observation	NNS
12519	43	134	on	on	IN
12519	43	135	puddings	pudding	NNS
12519	43	136	and	and	CC
12519	43	137	cakes	cake	VBZ
12519	43	138	Rice	Rice	NNP
12519	43	139	milk	milk	NN
12519	43	140	for	for	IN
12519	43	141	a	a	DT
12519	43	142	dessert	dessert	NN
12519	43	143	To	to	TO
12519	43	144	make	make	VB
12519	43	145	puff	puff	NN
12519	43	146	paste	paste	NN
12519	43	147	To	to	TO
12519	43	148	make	make	VB
12519	43	149	mince	mince	NN
12519	43	150	-	-	HYPH
12519	43	151	meat	meat	NN
12519	43	152	for	for	IN
12519	43	153	pies	pie	NNS
12519	43	154	To	to	TO
12519	43	155	make	make	VB
12519	43	156	jelly	jelly	RB
12519	43	157	from	from	IN
12519	43	158	feet	foot	NNS
12519	43	159	A	a	DT
12519	43	160	sweet	sweet	JJ
12519	43	161	-	-	HYPH
12519	43	162	meat	meat	NN
12519	43	163	pudding	pudding	NN
12519	43	164	To	to	TO
12519	43	165	make	make	VB
12519	43	166	an	an	DT
12519	43	167	orange	orange	NN
12519	43	168	pudding	pudde	VBG
12519	43	169	An	an	DT
12519	43	170	apple	apple	NN
12519	43	171	custard	custard	RB
12519	43	172	Boiled	boil	VBN
12519	43	173	loaf	loaf	VBZ
12519	43	174	Transparent	Transparent	NNP
12519	43	175	pudding	pudding	NN
12519	43	176	Flummery	Flummery	NNP
12519	43	177	Burnt	Burnt	NNP
12519	43	178	custard	custard	NN
12519	43	179	An	an	DT
12519	43	180	English	english	JJ
12519	43	181	plum	plum	NN
12519	43	182	pudding	pudde	VBG
12519	43	183	Marrow	Marrow	NNP
12519	43	184	pudding	pudde	VBG
12519	43	185	Sippet	Sippet	NNP
12519	43	186	pudding	pudding	NN
12519	43	187	Sweet	Sweet	NNP
12519	43	188	potato	potato	NN
12519	43	189	pudding	pudde	VBG
12519	43	190	An	an	DT
12519	43	191	arrow	arrow	NN
12519	43	192	root	root	NN
12519	43	193	pudding	pudding	NN
12519	43	194	Sago	Sago	NNP
12519	43	195	pudding	pudde	VBG
12519	43	196	Puff	Puff	NNP
12519	43	197	pudding	pudding	NN
12519	43	198	Rice	Rice	NNP
12519	43	199	pudding	pudding	NN
12519	43	200	Plum	Plum	NNP
12519	43	201	pudding	pudde	VBG
12519	43	202	Almond	Almond	NNP
12519	43	203	pudding	pudding	NN
12519	43	204	Quire	quire	NN
12519	43	205	of	of	IN
12519	43	206	paper	paper	NN
12519	43	207	pancakes	pancake	VBZ
12519	43	208	A	a	DT
12519	43	209	curd	curd	NN
12519	43	210	pudding	pudde	VBG
12519	43	211	Lemon	Lemon	NNP
12519	43	212	pudding	pudding	NN
12519	43	213	Bread	Bread	NNP
12519	43	214	pudding	pudde	VBG
12519	43	215	The	the	DT
12519	43	216	Henrietta	Henrietta	NNP
12519	43	217	pudding	pudding	NN
12519	43	218	Tansey	Tansey	NNP
12519	43	219	pudding	pudding	NN
12519	43	220	Cherry	Cherry	NNP
12519	43	221	pudding	pudding	NN
12519	43	222	Apple	Apple	NNP
12519	43	223	pie	pie	NN
12519	43	224	Baked	Baked	NNP
12519	43	225	apple	apple	NN
12519	43	226	pudding	pudde	VBG
12519	43	227	A	a	DT
12519	43	228	nice	nice	JJ
12519	43	229	boiled	boil	VBN
12519	43	230	pudding	pudde	VBG
12519	43	231	An	an	DT
12519	43	232	excellent	excellent	JJ
12519	43	233	and	and	CC
12519	43	234	cheap	cheap	JJ
12519	43	235	dessert	dessert	NN
12519	43	236	dish	dish	NN
12519	43	237	Sliced	Sliced	NNP
12519	43	238	apple	apple	NN
12519	43	239	pudding	pudding	NN
12519	43	240	Baked	Baked	NNP
12519	43	241	Indian	indian	JJ
12519	43	242	meal	meal	NN
12519	43	243	pudding	pudde	VBG
12519	43	244	Boiled	boil	VBN
12519	43	245	Indian	indian	JJ
12519	43	246	meal	meal	NN
12519	43	247	pudding	pudde	VBG
12519	43	248	Pumpkin	Pumpkin	NNP
12519	43	249	pudding	pudding	NN
12519	43	250	Fayette	Fayette	NNP
12519	43	251	pudding	pudde	VBG
12519	43	252	Maccaroni	Maccaroni	NNP
12519	43	253	pudding	pudding	JJ
12519	43	254	Potato	Potato	NNP
12519	43	255	paste	paste	NN
12519	43	256	Compote	compote	NN
12519	43	257	of	of	IN
12519	43	258	apples	apple	NNS
12519	43	259	Charlotte	Charlotte	NNP
12519	43	260	Apple	Apple	NNP
12519	43	261	fritters	fritter	NNS
12519	43	262	Bell	Bell	NNP
12519	43	263	fritters	fritter	NNS
12519	43	264	Bread	Bread	NNP
12519	43	265	fritters	fritter	NNS
12519	43	266	Spanish	spanish	JJ
12519	43	267	fritters	fritter	NNS
12519	43	268	To	to	TO
12519	43	269	make	make	VB
12519	43	270	mush	mush	NN
12519	43	271	CAKES	CAKES	NNP
12519	43	272	.	.	.
12519	44	1	Jumbals	Jumbals	NNP
12519	44	2	Macaroone	Macaroone	NNP
12519	44	3	To	to	TO
12519	44	4	make	make	VB
12519	44	5	drop	drop	NN
12519	44	6	biscuit	biscuit	NN
12519	44	7	Tavern	tavern	JJ
12519	44	8	biscuit	biscuit	NN
12519	44	9	Rusk	Rusk	NNP
12519	44	10	Ginger	Ginger	NNP
12519	44	11	bread	bread	NN
12519	44	12	Plebeian	plebeian	JJ
12519	44	13	ginger	ginger	NN
12519	44	14	bread	bread	NN
12519	44	15	Sugar	Sugar	NNP
12519	44	16	ginger	ginger	NN
12519	44	17	bread	bread	NN
12519	44	18	Dough	Dough	NNP
12519	44	19	nuts	nut	NNS
12519	44	20	--	--	:
12519	44	21	a	a	DT
12519	44	22	yankee	yankee	NNP
12519	44	23	cake	cake	NN
12519	44	24	Risen	Risen	NNP
12519	44	25	cake	cake	NN
12519	44	26	Pound	Pound	NNP
12519	44	27	cake	cake	NN
12519	44	28	Savoy	Savoy	NNP
12519	44	29	,	,	,
12519	44	30	or	or	CC
12519	44	31	spunge	spunge	JJ
12519	44	32	cake	cake	NN
12519	44	33	A	a	DT
12519	44	34	rich	rich	JJ
12519	44	35	fruit	fruit	NN
12519	44	36	cake	cake	NN
12519	44	37	Naples	Naples	NNP
12519	44	38	biscuit	biscuit	NN
12519	44	39	Shrewsbury	Shrewsbury	NNP
12519	44	40	cakes	cake	VBZ
12519	44	41	Little	little	JJ
12519	44	42	plum	plum	NN
12519	44	43	cakes	cake	NNS
12519	44	44	Soda	Soda	NNP
12519	44	45	cakes	cake	NNS
12519	44	46	To	to	TO
12519	44	47	make	make	VB
12519	44	48	bread	bread	NN
12519	44	49	To	to	TO
12519	44	50	make	make	VB
12519	44	51	nice	nice	JJ
12519	44	52	biscuit	biscuit	NN
12519	44	53	Rice	Rice	NNP
12519	44	54	bread	bread	NN
12519	44	55	Mixed	mixed	JJ
12519	44	56	bread	bread	NN
12519	44	57	Patent	patent	NN
12519	44	58	yeast	yeast	NN
12519	44	59	To	to	TO
12519	44	60	prepare	prepare	VB
12519	44	61	the	the	DT
12519	44	62	cakes	cake	NNS
12519	44	63	Another	another	DT
12519	44	64	method	method	NN
12519	44	65	for	for	IN
12519	44	66	making	make	VBG
12519	44	67	yeast	yeast	NN
12519	44	68	Nice	Nice	NNP
12519	44	69	,	,	,
12519	44	70	buns	bun	VBZ
12519	44	71	Muffins	Muffins	NNP
12519	44	72	French	french	JJ
12519	44	73	rolls	roll	VBZ
12519	44	74	Crumpets	Crumpets	NNPS
12519	44	75	Apoquiniminc	Apoquiniminc	NNP
12519	44	76	cakes	cake	VBZ
12519	44	77	Batter	Batter	NNP
12519	44	78	cakes	cake	VBZ
12519	44	79	Batter	Batter	NNP
12519	44	80	bread	bread	NN
12519	44	81	Cream	Cream	NNP
12519	44	82	cakes	cake	VBZ
12519	44	83	Soufle	Soufle	NNP
12519	44	84	biscuits	biscuit	NNS
12519	44	85	Corn	corn	NN
12519	44	86	meal	meal	NN
12519	44	87	bread	bread	NN
12519	44	88	Sweet	sweet	JJ
12519	44	89	potato	potato	NN
12519	44	90	buns	bun	NNS
12519	44	91	Rice	Rice	NNP
12519	44	92	woffles	woffle	VBZ
12519	44	93	Velvet	Velvet	NNP
12519	44	94	cakes	cake	VBZ
12519	44	95	Chocolate	Chocolate	NNP
12519	44	96	cakes	cake	VBZ
12519	44	97	Wafers	Wafers	NNP
12519	44	98	Buckwheat	Buckwheat	NNP
12519	44	99	cakes	cake	VBZ
12519	44	100	Observations	observation	NNS
12519	44	101	on	on	IN
12519	44	102	ice	ice	NN
12519	44	103	creams	cream	NNS
12519	44	104	Ice	Ice	NNP
12519	44	105	creams	cream	VBZ
12519	44	106	Vanilla	Vanilla	NNP
12519	44	107	cream	cream	NN
12519	44	108	Raspberry	Raspberry	NNP
12519	44	109	cream	cream	NN
12519	44	110	Strawberry	Strawberry	NNP
12519	44	111	cream	cream	NN
12519	44	112	Cocoa	Cocoa	NNP
12519	44	113	nut	nut	NNP
12519	44	114	cream	cream	NN
12519	44	115	Chocolate	Chocolate	NNP
12519	44	116	cream	cream	NN
12519	44	117	Oyster	Oyster	NNP
12519	44	118	cream	cream	NN
12519	44	119	Iced	Iced	NNP
12519	44	120	jelly	jelly	RB
12519	44	121	Peach	Peach	NNP
12519	44	122	cream	cream	NN
12519	44	123	Coffee	Coffee	NNP
12519	44	124	cream	cream	NN
12519	44	125	Quince	Quince	NNP
12519	44	126	cream	cream	NN
12519	44	127	Citron	Citron	NNP
12519	44	128	cream	cream	NN
12519	44	129	Almond	Almond	NNP
12519	44	130	cream	cream	NN
12519	44	131	Lemon	Lemon	NNP
12519	44	132	cream	cream	NN
12519	44	133	Lemonade	Lemonade	NNP
12519	44	134	iced	ice	VBN
12519	44	135	To	to	TO
12519	44	136	make	make	VB
12519	44	137	custard	custard	RB
12519	44	138	To	to	TO
12519	44	139	make	make	VB
12519	44	140	a	a	DT
12519	44	141	trifle	trifle	NN
12519	44	142	Rice	Rice	NNP
12519	44	143	blanc	blanc	NN
12519	44	144	mange	mange	NN
12519	44	145	Floating	float	VBG
12519	44	146	island	island	NN
12519	44	147	Syllabub	Syllabub	NNP
12519	44	148	COLD	COLD	NNP
12519	44	149	CREAMS	CREAMS	NNP
12519	44	150	Lemon	Lemon	NNP
12519	44	151	cream	cream	NN
12519	44	152	Orange	Orange	NNP
12519	44	153	cream	cream	NN
12519	44	154	Raspberry	Raspberry	NNP
12519	44	155	cream	cream	NN
12519	44	156	Tea	Tea	NNP
12519	44	157	cream	cream	NN
12519	44	158	Sago	Sago	NNP
12519	44	159	cream	cream	NN
12519	44	160	Barley	Barley	NNP
12519	44	161	cream	cream	NN
12519	44	162	Gooseberry	Gooseberry	NNP
12519	44	163	fool	fool	NN
12519	44	164	To	to	TO
12519	44	165	make	make	VB
12519	44	166	slip	slip	NN
12519	44	167	Curds	Curds	NNPS
12519	44	168	and	and	CC
12519	44	169	cream	cream	NN
12519	44	170	Blanc	Blanc	NNP
12519	44	171	mange	mange	NN
12519	44	172	To	to	TO
12519	44	173	make	make	VB
12519	44	174	a	a	DT
12519	44	175	hen	hen	NN
12519	44	176	's	's	POS
12519	44	177	nest	nest	NN
12519	44	178	Pheasants	Pheasants	NNPS
12519	44	179	a	a	DT
12519	44	180	-	-	HYPH
12519	44	181	la	la	JJ
12519	44	182	-	-	HYPH
12519	44	183	daub	daub	JJ
12519	44	184	Partridges	Partridges	NNP
12519	44	185	a	a	DT
12519	44	186	-	-	HYPH
12519	44	187	la	la	JJ
12519	44	188	-	-	HYPH
12519	44	189	daub	daub	JJ
12519	44	190	Chickens	Chickens	NNP
12519	44	191	a	a	DT
12519	44	192	-	-	HYPH
12519	44	193	la	la	NN
12519	44	194	-	-	HYPH
12519	44	195	daub	daub	NN
12519	44	196	To	to	TO
12519	44	197	make	make	VB
12519	44	198	savoury	savoury	NN
12519	44	199	jelly	jelly	RB
12519	44	200	Turkey	Turkey	NNP
12519	44	201	a	a	DT
12519	44	202	-	-	HYPH
12519	44	203	la	la	JJ
12519	44	204	-	-	HYPH
12519	44	205	daub	daub	JJ
12519	44	206	Salmagundi	Salmagundi	NNP
12519	44	207	An	an	DT
12519	44	208	excellent	excellent	JJ
12519	44	209	relish	relish	NN
12519	44	210	after	after	IN
12519	44	211	dinner	dinner	NN
12519	44	212	To	to	TO
12519	44	213	stew	stew	JJ
12519	44	214	perch	perch	NN
12519	44	215	PRESERVES	PRESERVES	NNP
12519	44	216	Directions	Directions	NNPS
12519	44	217	for	for	IN
12519	44	218	making	make	VBG
12519	44	219	preserves	preserve	NNS
12519	44	220	To	to	TO
12519	44	221	preserve	preserve	VB
12519	44	222	cling	cling	NN
12519	44	223	-	-	HYPH
12519	44	224	stone	stone	NN
12519	44	225	peaches	peach	NNS
12519	44	226	Cling	Cling	NNP
12519	44	227	-	-	HYPH
12519	44	228	stones	stone	NNS
12519	44	229	sliced	slice	VBD
12519	44	230	Soft	soft	JJ
12519	44	231	peaches	peach	NNS
12519	44	232	Peach	Peach	NNP
12519	44	233	marmalade	marmalade	NN
12519	44	234	Peach	Peach	NNP
12519	44	235	chips	chip	NNS
12519	44	236	Pears	Pears	NNPS
12519	44	237	Pear	Pear	NNP
12519	44	238	marmalade	marmalade	NN
12519	44	239	Quinces	Quinces	NNP
12519	44	240	Currant	Currant	NNP
12519	44	241	jelly	jelly	NN
12519	44	242	Quince	Quince	NNP
12519	44	243	jelly	jelly	NNP
12519	44	244	Quince	Quince	NNP
12519	44	245	marmalade	marmalade	NN
12519	44	246	Cherries	Cherries	NNPS
12519	44	247	Morello	Morello	NNP
12519	44	248	cherries	cherrie	VBZ
12519	44	249	To	to	TO
12519	44	250	dry	dry	VB
12519	44	251	cherries	cherry	NNS
12519	44	252	Raspberry	Raspberry	NNP
12519	44	253	jam	jam	NN
12519	44	254	To	to	TO
12519	44	255	preserve	preserve	VB
12519	44	256	strawberries	strawberrie	VBZ
12519	44	257	Strawberry	Strawberry	NNP
12519	44	258	jam	jam	NN
12519	44	259	Gooseberries	Gooseberries	NNP
12519	44	260	Apricots	Apricots	NNP
12519	44	261	in	in	IN
12519	44	262	brandy	brandy	NN
12519	44	263	Peaches	peach	NNS
12519	44	264	in	in	IN
12519	44	265	brandy	brandy	NN
12519	44	266	Cherries	cherry	NNS
12519	44	267	in	in	IN
12519	44	268	brandy	brandy	NN
12519	44	269	Magnum	Magnum	NNP
12519	44	270	bonum	bonum	NN
12519	44	271	plums	plum	NNS
12519	44	272	in	in	IN
12519	44	273	brandy	brandy	NN
12519	44	274	PICKLING	PICKLING	NNP
12519	44	275	.	.	.
12519	45	1	Lemon	lemon	NN
12519	45	2	pickle	pickle	NN
12519	45	3	Tomato	Tomato	NNP
12519	45	4	catsup	catsup	NN
12519	45	5	Tomato	Tomato	NNP
12519	45	6	marmalade	marmalade	NN
12519	45	7	Tomato	Tomato	NNP
12519	45	8	sweet	sweet	JJ
12519	45	9	marmalade	marmalade	NN
12519	45	10	Tomato	Tomato	NNP
12519	45	11	soy	soy	NN
12519	45	12	Pepper	Pepper	NNP
12519	45	13	vinegar	vinegar	NN
12519	45	14	Mushroom	Mushroom	NNP
12519	45	15	catsup	catsup	NN
12519	45	16	Tarragon	Tarragon	NNP
12519	45	17	or	or	CC
12519	45	18	astragon	astragon	NNP
12519	45	19	vinegar	vinegar	NN
12519	45	20	Curry	Curry	NNP
12519	45	21	powder	powder	NN
12519	45	22	To	to	TO
12519	45	23	pickle	pickle	VB
12519	45	24	cucumbers	cucumber	NNS
12519	45	25	Oil	oil	NN
12519	45	26	mangos	mango	NNS
12519	45	27	To	to	TO
12519	45	28	make	make	VB
12519	45	29	the	the	DT
12519	45	30	stuffing	stuffing	NN
12519	45	31	for	for	IN
12519	45	32	forty	forty	CD
12519	45	33	melons	melon	NNS
12519	45	34	To	to	TO
12519	45	35	make	make	VB
12519	45	36	yellow	yellow	JJ
12519	45	37	pickle	pickle	NN
12519	45	38	To	to	TO
12519	45	39	make	make	VB
12519	45	40	green	green	JJ
12519	45	41	pickles	pickle	NNS
12519	45	42	To	to	TO
12519	45	43	prepare	prepare	VB
12519	45	44	vinegar	vinegar	NN
12519	45	45	for	for	IN
12519	45	46	green	green	JJ
12519	45	47	or	or	CC
12519	45	48	yellow	yellow	JJ
12519	45	49	pickle	pickle	NN
12519	45	50	To	to	TO
12519	45	51	pickle	pickle	VB
12519	45	52	onions	onion	NNS
12519	45	53	To	to	TO
12519	45	54	pickle	pickle	VB
12519	45	55	nastertiums	nastertium	NNS
12519	45	56	To	to	TO
12519	45	57	pickle	pickle	VB
12519	45	58	radish	radish	NN
12519	45	59	pods	pod	NNS
12519	45	60	To	to	TO
12519	45	61	pickle	pickle	VB
12519	45	62	English	english	JJ
12519	45	63	walnuts	walnut	NNS
12519	45	64	To	to	TO
12519	45	65	pickle	pickle	VB
12519	45	66	peppers	pepper	NNS
12519	45	67	To	to	TO
12519	45	68	make	make	VB
12519	45	69	walnut	walnut	NN
12519	45	70	catsup	catsup	NN
12519	45	71	To	to	TO
12519	45	72	pickle	pickle	VB
12519	45	73	green	green	JJ
12519	45	74	nectarines	nectarine	NNS
12519	45	75	,	,	,
12519	45	76	or	or	CC
12519	45	77	apricots	apricot	NNS
12519	45	78	To	to	TO
12519	45	79	pickle	pickle	VB
12519	45	80	asparagus	asparagus	NN
12519	45	81	Observations	observation	NNS
12519	45	82	on	on	IN
12519	45	83	pickling	pickle	VBG
12519	45	84	CORDIALS	CORDIALS	NNP
12519	45	85	,	,	,
12519	45	86	&	&	CC
12519	45	87	c	c	NNP
12519	45	88	Ginger	Ginger	NNP
12519	45	89	wine	wine	NN
12519	45	90	Orgeat	Orgeat	NNP
12519	45	91	Cherry	Cherry	NNP
12519	45	92	shrub	shrub	NN
12519	45	93	Currant	currant	JJ
12519	45	94	wine	wine	NN
12519	45	95	To	to	TO
12519	45	96	make	make	VB
12519	45	97	cherry	cherry	NN
12519	45	98	brandy	brandy	NN
12519	45	99	Rose	Rose	NNP
12519	45	100	brandy	brandy	NN
12519	45	101	Peach	Peach	NNP
12519	45	102	cordial	cordial	NN
12519	45	103	Raspberry	Raspberry	NNP
12519	45	104	cordial	cordial	NNP
12519	45	105	Raspberry	Raspberry	NNP
12519	45	106	vinegar	vinegar	NN
12519	45	107	Mint	Mint	NNP
12519	45	108	cordial	cordial	NN
12519	45	109	Hydromel	Hydromel	NNP
12519	45	110	,	,	,
12519	45	111	or	or	CC
12519	45	112	mead	mead	RB
12519	45	113	To	to	TO
12519	45	114	make	make	VB
12519	45	115	a	a	DT
12519	45	116	substitute	substitute	NN
12519	45	117	for	for	IN
12519	45	118	arrack	arrack	NN
12519	45	119	Lemon	Lemon	NNP
12519	45	120	cordial	cordial	JJ
12519	45	121	Ginger	Ginger	NNP
12519	45	122	beer	beer	NN
12519	45	123	Spruce	Spruce	NNP
12519	45	124	beer	beer	NN
12519	45	125	Molasses	Molasses	NNP
12519	45	126	beer	beer	NN
12519	45	127	To	to	TO
12519	45	128	keep	keep	VB
12519	45	129	lemon	lemon	NN
12519	45	130	juice	juice	NN
12519	45	131	Sugar	Sugar	NNP
12519	45	132	vinegar	vinegar	NN
12519	45	133	Honey	Honey	NNP
12519	45	134	vinegar	vinegar	NN
12519	45	135	Syrup	Syrup	NNP
12519	45	136	of	of	IN
12519	45	137	vinegar	vinegar	NN
12519	45	138	Aromatic	aromatic	JJ
12519	45	139	vinegar	vinegar	NN
12519	45	140	Vinegar	vinegar	NN
12519	45	141	of	of	IN
12519	45	142	the	the	DT
12519	45	143	four	four	CD
12519	45	144	thieves	thief	NNS
12519	45	145	Lavender	Lavender	NNP
12519	45	146	water	water	NN
12519	45	147	Hungarian	hungarian	JJ
12519	45	148	water	water	NN
12519	45	149	To	to	TO
12519	45	150	prepare	prepare	VB
12519	45	151	cosmetic	cosmetic	JJ
12519	45	152	soap	soap	NN
12519	45	153	for	for	IN
12519	45	154	washing	wash	VBG
12519	45	155	the	the	DT
12519	45	156	hands	hand	NNS
12519	45	157	Cologne	Cologne	NNP
12519	45	158	water	water	NN
12519	45	159	Soft	soft	JJ
12519	45	160	pomatum	pomatum	NN
12519	45	161	To	to	TO
12519	45	162	make	make	VB
12519	45	163	soap	soap	NN
12519	45	164	To	to	TO
12519	45	165	make	make	VB
12519	45	166	starch	starch	NN
12519	45	167	To	to	TO
12519	45	168	dry	dry	VB
12519	45	169	herbs	herb	NNS
12519	45	170	To	to	TO
12519	45	171	clean	clean	VB
12519	45	172	silver	silver	NN
12519	45	173	utensils	utensil	NNS
12519	45	174	To	to	TO
12519	45	175	make	make	VB
12519	45	176	blacking	black	VBG
12519	45	177	To	to	TO
12519	45	178	clean	clean	JJ
12519	45	179	knives	knife	NNS
12519	45	180	and	and	CC
12519	45	181	forks	fork	NNS
12519	45	182	SOUPS	SOUPS	NNP
12519	45	183	ASPARAGUS	ASPARAGUS	NNP
12519	45	184	SOUP	SOUP	NNP
12519	45	185	.	.	.
12519	46	1	Take	take	VB
12519	46	2	four	four	CD
12519	46	3	large	large	JJ
12519	46	4	bunches	bunche	NNS
12519	46	5	of	of	IN
12519	46	6	asparagus	asparagus	NN
12519	46	7	,	,	,
12519	46	8	scrape	scrape	VBP
12519	46	9	it	-PRON-	PRP
12519	46	10	nicely	nicely	RB
12519	46	11	,	,	,
12519	46	12	cut	cut	VBD
12519	46	13	off	off	RP
12519	46	14	one	one	CD
12519	46	15	inch	inch	NN
12519	46	16	of	of	IN
12519	46	17	the	the	DT
12519	46	18	tops	top	NNS
12519	46	19	,	,	,
12519	46	20	and	and	CC
12519	46	21	lay	lie	VBD
12519	46	22	them	-PRON-	PRP
12519	46	23	in	in	IN
12519	46	24	water	water	NN
12519	46	25	,	,	,
12519	46	26	chop	chop	VB
12519	46	27	the	the	DT
12519	46	28	stalks	stalk	NNS
12519	46	29	and	and	CC
12519	46	30	put	put	VBD
12519	46	31	them	-PRON-	PRP
12519	46	32	on	on	IN
12519	46	33	the	the	DT
12519	46	34	fire	fire	NN
12519	46	35	with	with	IN
12519	46	36	a	a	DT
12519	46	37	piece	piece	NN
12519	46	38	of	of	IN
12519	46	39	bacon	bacon	NN
12519	46	40	,	,	,
12519	46	41	a	a	DT
12519	46	42	large	large	JJ
12519	46	43	onion	onion	NN
12519	46	44	cut	cut	VBD
12519	46	45	up	up	RP
12519	46	46	,	,	,
12519	46	47	and	and	CC
12519	46	48	pepper	pepper	NN
12519	46	49	and	and	CC
12519	46	50	salt	salt	NN
12519	46	51	;	;	:
12519	46	52	add	add	VB
12519	46	53	two	two	CD
12519	46	54	quarts	quart	NNS
12519	46	55	of	of	IN
12519	46	56	water	water	NN
12519	46	57	,	,	,
12519	46	58	boil	boil	VB
12519	46	59	them	-PRON-	PRP
12519	46	60	till	till	IN
12519	46	61	the	the	DT
12519	46	62	stalks	stalk	NNS
12519	46	63	are	be	VBP
12519	46	64	quite	quite	RB
12519	46	65	soft	soft	JJ
12519	46	66	,	,	,
12519	46	67	then	then	RB
12519	46	68	pulp	pulp	VB
12519	46	69	them	-PRON-	PRP
12519	46	70	through	through	IN
12519	46	71	a	a	DT
12519	46	72	sieve	sieve	NN
12519	46	73	,	,	,
12519	46	74	and	and	CC
12519	46	75	strain	strain	VB
12519	46	76	the	the	DT
12519	46	77	water	water	NN
12519	46	78	to	to	IN
12519	46	79	it	-PRON-	PRP
12519	46	80	,	,	,
12519	46	81	which	which	WDT
12519	46	82	must	must	MD
12519	46	83	be	be	VB
12519	46	84	put	put	VBN
12519	46	85	back	back	RB
12519	46	86	in	in	IN
12519	46	87	the	the	DT
12519	46	88	pot	pot	NN
12519	46	89	;	;	:
12519	46	90	put	put	VBN
12519	46	91	into	into	IN
12519	46	92	it	-PRON-	PRP
12519	46	93	a	a	DT
12519	46	94	chicken	chicken	NN
12519	46	95	cut	cut	VBN
12519	46	96	up	up	RP
12519	46	97	,	,	,
12519	46	98	with	with	IN
12519	46	99	the	the	DT
12519	46	100	tops	top	NNS
12519	46	101	of	of	IN
12519	46	102	asparagus	asparagus	NN
12519	46	103	which	which	WDT
12519	46	104	had	have	VBD
12519	46	105	been	be	VBN
12519	46	106	laid	lay	VBN
12519	46	107	by	by	RB
12519	46	108	,	,	,
12519	46	109	boil	boil	VB
12519	46	110	it	-PRON-	PRP
12519	46	111	until	until	IN
12519	46	112	these	these	DT
12519	46	113	last	last	JJ
12519	46	114	articles	article	NNS
12519	46	115	are	be	VBP
12519	46	116	sufficiently	sufficiently	RB
12519	46	117	done	do	VBN
12519	46	118	,	,	,
12519	46	119	thicken	thicken	VBN
12519	46	120	with	with	IN
12519	46	121	flour	flour	NN
12519	46	122	,	,	,
12519	46	123	butter	butter	NN
12519	46	124	and	and	CC
12519	46	125	milk	milk	NN
12519	46	126	,	,	,
12519	46	127	and	and	CC
12519	46	128	serve	serve	VB
12519	46	129	it	-PRON-	PRP
12519	46	130	up	up	RP
12519	46	131	.	.	.
12519	47	1	*	*	NFP
12519	47	2	*	*	NFP
12519	47	3	*	*	NFP
12519	47	4	*	*	NFP
12519	47	5	*	*	NFP
12519	47	6	BEEF	BEEF	NNP
12519	47	7	SOUP	SOUP	NNP
12519	47	8	.	.	.
12519	48	1	Take	take	VB
12519	48	2	the	the	DT
12519	48	3	hind	hind	JJ
12519	48	4	shin	shin	NN
12519	48	5	of	of	IN
12519	48	6	beef	beef	NN
12519	48	7	,	,	,
12519	48	8	cut	cut	VBD
12519	48	9	off	off	RP
12519	48	10	all	all	PDT
12519	48	11	the	the	DT
12519	48	12	flesh	flesh	NN
12519	48	13	off	off	IN
12519	48	14	the	the	DT
12519	48	15	leg	leg	NN
12519	48	16	-	-	HYPH
12519	48	17	bone	bone	NN
12519	48	18	,	,	,
12519	48	19	which	which	WDT
12519	48	20	must	must	MD
12519	48	21	be	be	VB
12519	48	22	taken	take	VBN
12519	48	23	away	away	RB
12519	48	24	entirely	entirely	RB
12519	48	25	,	,	,
12519	48	26	or	or	CC
12519	48	27	the	the	DT
12519	48	28	soup	soup	NN
12519	48	29	will	will	MD
12519	48	30	be	be	VB
12519	48	31	greasy	greasy	JJ
12519	48	32	.	.	.
12519	49	1	Wash	wash	VB
12519	49	2	the	the	DT
12519	49	3	meat	meat	NN
12519	49	4	clean	clean	JJ
12519	49	5	and	and	CC
12519	49	6	lay	lie	VBD
12519	49	7	it	-PRON-	PRP
12519	49	8	in	in	IN
12519	49	9	a	a	DT
12519	49	10	pot	pot	NN
12519	49	11	,	,	,
12519	49	12	sprinkle	sprinkle	VB
12519	49	13	over	over	IN
12519	49	14	it	-PRON-	PRP
12519	49	15	one	one	CD
12519	49	16	small	small	JJ
12519	49	17	table	table	NN
12519	49	18	-	-	HYPH
12519	49	19	spoonful	spoonful	JJ
12519	49	20	of	of	IN
12519	49	21	pounded	pound	VBN
12519	49	22	black	black	JJ
12519	49	23	pepper	pepper	NN
12519	49	24	,	,	,
12519	49	25	and	and	CC
12519	49	26	two	two	CD
12519	49	27	of	of	IN
12519	49	28	salt	salt	NN
12519	49	29	;	;	:
12519	49	30	three	three	CD
12519	49	31	onions	onion	NNS
12519	49	32	the	the	DT
12519	49	33	size	size	NN
12519	49	34	of	of	IN
12519	49	35	a	a	DT
12519	49	36	hen	hen	NN
12519	49	37	's	's	POS
12519	49	38	egg	egg	NN
12519	49	39	,	,	,
12519	49	40	cut	cut	VBN
12519	49	41	small	small	JJ
12519	49	42	,	,	,
12519	49	43	six	six	CD
12519	49	44	small	small	JJ
12519	49	45	carrots	carrot	NNS
12519	49	46	scraped	scrape	VBN
12519	49	47	and	and	CC
12519	49	48	cut	cut	VBD
12519	49	49	up	up	RP
12519	49	50	,	,	,
12519	49	51	two	two	CD
12519	49	52	small	small	JJ
12519	49	53	turnips	turnip	NNS
12519	49	54	pared	pare	VBN
12519	49	55	and	and	CC
12519	49	56	cut	cut	VBD
12519	49	57	into	into	IN
12519	49	58	dice	dice	NNS
12519	49	59	;	;	:
12519	49	60	pour	pour	VB
12519	49	61	on	on	IN
12519	49	62	three	three	CD
12519	49	63	quarts	quart	NNS
12519	49	64	of	of	IN
12519	49	65	water	water	NN
12519	49	66	,	,	,
12519	49	67	cover	cover	VB
12519	49	68	the	the	DT
12519	49	69	pot	pot	NN
12519	49	70	close	close	RB
12519	49	71	,	,	,
12519	49	72	and	and	CC
12519	49	73	keep	keep	VB
12519	49	74	it	-PRON-	PRP
12519	49	75	gently	gently	RB
12519	49	76	and	and	CC
12519	49	77	steadily	steadily	RB
12519	49	78	boiling	boil	VBG
12519	49	79	five	five	CD
12519	49	80	hours	hour	NNS
12519	49	81	,	,	,
12519	49	82	which	which	WDT
12519	49	83	will	will	MD
12519	49	84	leave	leave	VB
12519	49	85	about	about	RB
12519	49	86	three	three	CD
12519	49	87	pints	pint	NNS
12519	49	88	of	of	IN
12519	49	89	clear	clear	JJ
12519	49	90	soup	soup	NN
12519	49	91	;	;	:
12519	49	92	do	do	VB
12519	49	93	not	not	RB
12519	49	94	let	let	VB
12519	49	95	the	the	DT
12519	49	96	pot	pot	NN
12519	49	97	boil	boil	VB
12519	49	98	over	over	RP
12519	49	99	,	,	,
12519	49	100	but	but	CC
12519	49	101	take	take	VB
12519	49	102	off	off	RP
12519	49	103	the	the	DT
12519	49	104	scum	scum	NN
12519	49	105	carefully	carefully	RB
12519	49	106	,	,	,
12519	49	107	as	as	IN
12519	49	108	it	-PRON-	PRP
12519	49	109	rises	rise	VBZ
12519	49	110	.	.	.
12519	50	1	When	when	WRB
12519	50	2	it	-PRON-	PRP
12519	50	3	has	have	VBZ
12519	50	4	boiled	boil	VBN
12519	50	5	four	four	CD
12519	50	6	hours	hour	NNS
12519	50	7	,	,	,
12519	50	8	put	put	VBN
12519	50	9	in	in	RP
12519	50	10	a	a	DT
12519	50	11	small	small	JJ
12519	50	12	bundle	bundle	NN
12519	50	13	of	of	IN
12519	50	14	thyme	thyme	NNS
12519	50	15	and	and	CC
12519	50	16	parsley	parsley	NN
12519	50	17	,	,	,
12519	50	18	and	and	CC
12519	50	19	a	a	DT
12519	50	20	pint	pint	NN
12519	50	21	of	of	IN
12519	50	22	celery	celery	NN
12519	50	23	cut	cut	NN
12519	50	24	small	small	JJ
12519	50	25	,	,	,
12519	50	26	or	or	CC
12519	50	27	a	a	DT
12519	50	28	tea	tea	NN
12519	50	29	-	-	HYPH
12519	50	30	spoonful	spoonful	JJ
12519	50	31	of	of	IN
12519	50	32	celery	celery	NN
12519	50	33	seed	seed	NN
12519	50	34	pounded	pound	VBD
12519	50	35	.	.	.
12519	51	1	These	these	DT
12519	51	2	latter	latter	JJ
12519	51	3	ingredients	ingredient	NNS
12519	51	4	would	would	MD
12519	51	5	lose	lose	VB
12519	51	6	their	-PRON-	PRP$
12519	51	7	delicate	delicate	JJ
12519	51	8	flavour	flavour	NN
12519	51	9	if	if	IN
12519	51	10	boiled	boil	VBN
12519	51	11	too	too	RB
12519	51	12	much	much	RB
12519	51	13	.	.	.
12519	52	1	Just	just	RB
12519	52	2	before	before	IN
12519	52	3	you	-PRON-	PRP
12519	52	4	take	take	VBP
12519	52	5	it	-PRON-	PRP
12519	52	6	up	up	RP
12519	52	7	,	,	,
12519	52	8	brown	brown	VB
12519	52	9	it	-PRON-	PRP
12519	52	10	in	in	IN
12519	52	11	the	the	DT
12519	52	12	following	following	JJ
12519	52	13	manner	manner	NN
12519	52	14	:	:	:
12519	52	15	put	put	VB
12519	52	16	a	a	DT
12519	52	17	small	small	JJ
12519	52	18	table	table	NN
12519	52	19	-	-	HYPH
12519	52	20	spoonful	spoonful	JJ
12519	52	21	of	of	IN
12519	52	22	nice	nice	JJ
12519	52	23	brown	brown	JJ
12519	52	24	sugar	sugar	NN
12519	52	25	into	into	IN
12519	52	26	an	an	DT
12519	52	27	iron	iron	NN
12519	52	28	skillet	skillet	NN
12519	52	29	,	,	,
12519	52	30	set	set	VBD
12519	52	31	it	-PRON-	PRP
12519	52	32	on	on	IN
12519	52	33	the	the	DT
12519	52	34	fire	fire	NN
12519	52	35	and	and	CC
12519	52	36	stir	stir	VB
12519	52	37	it	-PRON-	PRP
12519	52	38	till	till	IN
12519	52	39	it	-PRON-	PRP
12519	52	40	melts	melt	VBZ
12519	52	41	and	and	CC
12519	52	42	looks	look	VBZ
12519	52	43	very	very	RB
12519	52	44	dark	dark	JJ
12519	52	45	,	,	,
12519	52	46	pour	pour	VBP
12519	52	47	into	into	IN
12519	52	48	it	-PRON-	PRP
12519	52	49	a	a	DT
12519	52	50	ladle	ladle	NN
12519	52	51	full	full	JJ
12519	52	52	of	of	IN
12519	52	53	the	the	DT
12519	52	54	soup	soup	NN
12519	52	55	,	,	,
12519	52	56	a	a	DT
12519	52	57	little	little	JJ
12519	52	58	at	at	IN
12519	52	59	a	a	DT
12519	52	60	time	time	NN
12519	52	61	;	;	:
12519	52	62	stirring	stir	VBG
12519	52	63	it	-PRON-	PRP
12519	52	64	all	all	PDT
12519	52	65	the	the	DT
12519	52	66	while	while	NN
12519	52	67	.	.	.
12519	53	1	Strain	strain	VB
12519	53	2	this	this	DT
12519	53	3	browning	browning	NN
12519	53	4	and	and	CC
12519	53	5	mix	mix	VB
12519	53	6	it	-PRON-	PRP
12519	53	7	well	well	RB
12519	53	8	with	with	IN
12519	53	9	the	the	DT
12519	53	10	soup	soup	NN
12519	53	11	;	;	:
12519	53	12	take	take	VB
12519	53	13	out	out	RP
12519	53	14	the	the	DT
12519	53	15	bundle	bundle	NN
12519	53	16	of	of	IN
12519	53	17	thyme	thyme	NNS
12519	53	18	and	and	CC
12519	53	19	parsley	parsley	NN
12519	53	20	,	,	,
12519	53	21	put	put	VBD
12519	53	22	the	the	DT
12519	53	23	nicest	nice	JJS
12519	53	24	pieces	piece	NNS
12519	53	25	of	of	IN
12519	53	26	meat	meat	NN
12519	53	27	in	in	IN
12519	53	28	your	-PRON-	PRP$
12519	53	29	tureen	tureen	NN
12519	53	30	,	,	,
12519	53	31	and	and	CC
12519	53	32	pour	pour	VB
12519	53	33	on	on	IN
12519	53	34	the	the	DT
12519	53	35	soup	soup	NN
12519	53	36	and	and	CC
12519	53	37	vegetables	vegetable	NNS
12519	53	38	;	;	,
12519	53	39	put	put	VBN
12519	53	40	in	in	IN
12519	53	41	some	some	DT
12519	53	42	toasted	toast	VBN
12519	53	43	bread	bread	NN
12519	53	44	cut	cut	VBN
12519	53	45	in	in	IN
12519	53	46	dice	dice	NN
12519	53	47	,	,	,
12519	53	48	and	and	CC
12519	53	49	serve	serve	VB
12519	53	50	it	-PRON-	PRP
12519	53	51	up	up	RP
12519	53	52	.	.	.
12519	54	1	*	*	NFP
12519	54	2	*	*	NFP
12519	54	3	*	*	NFP
12519	54	4	*	*	NFP
12519	54	5	*	*	NFP
12519	54	6	GRAVY	GRAVY	NNP
12519	54	7	SOUP	SOUP	NNP
12519	54	8	.	.	.
12519	55	1	Get	get	VB
12519	55	2	eight	eight	CD
12519	55	3	pounds	pound	NNS
12519	55	4	of	of	IN
12519	55	5	coarse	coarse	JJ
12519	55	6	lean	lean	JJ
12519	55	7	beef	beef	NN
12519	55	8	--	--	:
12519	55	9	wash	wash	VB
12519	55	10	it	-PRON-	PRP
12519	55	11	clean	clean	JJ
12519	55	12	and	and	CC
12519	55	13	lay	lie	VBD
12519	55	14	it	-PRON-	PRP
12519	55	15	in	in	IN
12519	55	16	your	-PRON-	PRP$
12519	55	17	pot	pot	NN
12519	55	18	,	,	,
12519	55	19	put	put	VBN
12519	55	20	in	in	IN
12519	55	21	the	the	DT
12519	55	22	same	same	JJ
12519	55	23	ingredients	ingredient	NNS
12519	55	24	as	as	IN
12519	55	25	for	for	IN
12519	55	26	the	the	DT
12519	55	27	shin	shin	NNP
12519	55	28	soup	soup	NNP
12519	55	29	,	,	,
12519	55	30	with	with	IN
12519	55	31	the	the	DT
12519	55	32	same	same	JJ
12519	55	33	quantity	quantity	NN
12519	55	34	of	of	IN
12519	55	35	water	water	NN
12519	55	36	,	,	,
12519	55	37	and	and	CC
12519	55	38	follow	follow	VB
12519	55	39	the	the	DT
12519	55	40	process	process	NN
12519	55	41	directed	direct	VBN
12519	55	42	for	for	IN
12519	55	43	that	that	DT
12519	55	44	.	.	.
12519	56	1	Strain	strain	VB
12519	56	2	the	the	DT
12519	56	3	soup	soup	NN
12519	56	4	through	through	IN
12519	56	5	a	a	DT
12519	56	6	sieve	sieve	NN
12519	56	7	,	,	,
12519	56	8	and	and	CC
12519	56	9	serve	serve	VB
12519	56	10	it	-PRON-	PRP
12519	56	11	up	up	RP
12519	56	12	clear	clear	JJ
12519	56	13	,	,	,
12519	56	14	with	with	IN
12519	56	15	nothing	nothing	NN
12519	56	16	more	more	JJR
12519	56	17	than	than	IN
12519	56	18	toasted	toasted	JJ
12519	56	19	bread	bread	NN
12519	56	20	in	in	IN
12519	56	21	it	-PRON-	PRP
12519	56	22	;	;	:
12519	56	23	two	two	CD
12519	56	24	table	table	NN
12519	56	25	-	-	HYPH
12519	56	26	spoonsful	spoonsful	JJ
12519	56	27	of	of	IN
12519	56	28	mushroom	mushroom	NN
12519	56	29	catsup	catsup	NN
12519	56	30	will	will	MD
12519	56	31	add	add	VB
12519	56	32	a	a	DT
12519	56	33	fine	fine	JJ
12519	56	34	flavour	flavour	NN
12519	56	35	to	to	IN
12519	56	36	the	the	DT
12519	56	37	soup	soup	NN
12519	56	38	.	.	.
12519	57	1	*	*	NFP
12519	57	2	*	*	NFP
12519	57	3	*	*	NFP
12519	57	4	*	*	NFP
12519	57	5	*	*	NFP
12519	57	6	SOUP	SOUP	NNP
12519	57	7	WITH	with	IN
12519	57	8	BOUILLI	BOUILLI	NNP
12519	57	9	.	.	.
12519	58	1	Take	take	VB
12519	58	2	the	the	DT
12519	58	3	nicest	nice	JJS
12519	58	4	part	part	NN
12519	58	5	of	of	IN
12519	58	6	the	the	DT
12519	58	7	thick	thick	JJ
12519	58	8	brisket	brisket	NN
12519	58	9	of	of	IN
12519	58	10	beef	beef	NN
12519	58	11	,	,	,
12519	58	12	about	about	IN
12519	58	13	eight	eight	CD
12519	58	14	pounds	pound	NNS
12519	58	15	,	,	,
12519	58	16	put	put	VB
12519	58	17	it	-PRON-	PRP
12519	58	18	into	into	IN
12519	58	19	a	a	DT
12519	58	20	pot	pot	NN
12519	58	21	with	with	IN
12519	58	22	every	every	DT
12519	58	23	thing	thing	NN
12519	58	24	directed	direct	VBN
12519	58	25	for	for	IN
12519	58	26	the	the	DT
12519	58	27	other	other	JJ
12519	58	28	soup	soup	NN
12519	58	29	;	;	:
12519	58	30	make	make	VB
12519	58	31	it	-PRON-	PRP
12519	58	32	exactly	exactly	RB
12519	58	33	in	in	IN
12519	58	34	the	the	DT
12519	58	35	same	same	JJ
12519	58	36	way	way	NN
12519	58	37	,	,	,
12519	58	38	only	only	RB
12519	58	39	put	put	VB
12519	58	40	it	-PRON-	PRP
12519	58	41	on	on	IN
12519	58	42	an	an	DT
12519	58	43	hour	hour	NN
12519	58	44	sooner	soon	RBR
12519	58	45	,	,	,
12519	58	46	that	that	IN
12519	58	47	you	-PRON-	PRP
12519	58	48	may	may	MD
12519	58	49	have	have	VB
12519	58	50	time	time	NN
12519	58	51	to	to	TO
12519	58	52	prepare	prepare	VB
12519	58	53	the	the	DT
12519	58	54	bouilli	bouilli	NNP
12519	58	55	;	;	:
12519	58	56	after	after	IN
12519	58	57	it	-PRON-	PRP
12519	58	58	has	have	VBZ
12519	58	59	boiled	boil	VBN
12519	58	60	five	five	CD
12519	58	61	hours	hour	NNS
12519	58	62	,	,	,
12519	58	63	take	take	VB
12519	58	64	out	out	RP
12519	58	65	the	the	DT
12519	58	66	beef	beef	NN
12519	58	67	,	,	,
12519	58	68	cover	cover	VB
12519	58	69	up	up	RP
12519	58	70	the	the	DT
12519	58	71	soup	soup	NN
12519	58	72	and	and	CC
12519	58	73	set	set	VBD
12519	58	74	it	-PRON-	PRP
12519	58	75	near	near	IN
12519	58	76	the	the	DT
12519	58	77	fire	fire	NN
12519	58	78	that	that	WDT
12519	58	79	it	-PRON-	PRP
12519	58	80	may	may	MD
12519	58	81	keep	keep	VB
12519	58	82	hot	hot	JJ
12519	58	83	.	.	.
12519	59	1	Take	take	VB
12519	59	2	the	the	DT
12519	59	3	skin	skin	NN
12519	59	4	off	off	IN
12519	59	5	the	the	DT
12519	59	6	beef	beef	NN
12519	59	7	,	,	,
12519	59	8	have	have	VBP
12519	59	9	the	the	DT
12519	59	10	yelk	yelk	NN
12519	59	11	of	of	IN
12519	59	12	an	an	DT
12519	59	13	egg	egg	NN
12519	59	14	well	well	UH
12519	59	15	beaten	beat	VBN
12519	59	16	,	,	,
12519	59	17	dip	dip	VB
12519	59	18	a	a	DT
12519	59	19	feather	feather	NN
12519	59	20	in	in	IN
12519	59	21	it	-PRON-	PRP
12519	59	22	and	and	CC
12519	59	23	wash	wash	VB
12519	59	24	the	the	DT
12519	59	25	top	top	NN
12519	59	26	of	of	IN
12519	59	27	your	-PRON-	PRP$
12519	59	28	beef	beef	NN
12519	59	29	,	,	,
12519	59	30	sprinkle	sprinkle	VB
12519	59	31	over	over	IN
12519	59	32	it	-PRON-	PRP
12519	59	33	the	the	DT
12519	59	34	crumb	crumb	NN
12519	59	35	of	of	IN
12519	59	36	stale	stale	JJ
12519	59	37	bread	bread	NN
12519	59	38	finely	finely	RB
12519	59	39	grated	grate	VBD
12519	59	40	,	,	,
12519	59	41	put	put	VBD
12519	59	42	it	-PRON-	PRP
12519	59	43	in	in	IN
12519	59	44	a	a	DT
12519	59	45	Dutch	dutch	JJ
12519	59	46	oven	oven	NN
12519	59	47	previously	previously	RB
12519	59	48	heated	heat	VBD
12519	59	49	,	,	,
12519	59	50	put	put	VBD
12519	59	51	the	the	DT
12519	59	52	top	top	NN
12519	59	53	on	on	RP
12519	59	54	with	with	IN
12519	59	55	coals	coal	NNS
12519	59	56	enough	enough	JJ
12519	59	57	to	to	TO
12519	59	58	brown	brown	VB
12519	59	59	,	,	,
12519	59	60	but	but	CC
12519	59	61	not	not	RB
12519	59	62	burn	burn	VB
12519	59	63	the	the	DT
12519	59	64	beef	beef	NN
12519	59	65	;	;	:
12519	59	66	let	let	VB
12519	59	67	it	-PRON-	PRP
12519	59	68	stand	stand	VB
12519	59	69	nearly	nearly	RB
12519	59	70	an	an	DT
12519	59	71	hour	hour	NN
12519	59	72	,	,	,
12519	59	73	and	and	CC
12519	59	74	prepare	prepare	VB
12519	59	75	your	-PRON-	PRP$
12519	59	76	gravy	gravy	NN
12519	59	77	thus:--Take	thus:--Take	NNP
12519	59	78	a	a	DT
12519	59	79	sufficient	sufficient	JJ
12519	59	80	quantity	quantity	NN
12519	59	81	of	of	IN
12519	59	82	soup	soup	NN
12519	59	83	and	and	CC
12519	59	84	the	the	DT
12519	59	85	vegetables	vegetable	NNS
12519	59	86	boiled	boil	VBN
12519	59	87	in	in	IN
12519	59	88	it	-PRON-	PRP
12519	59	89	;	;	:
12519	59	90	add	add	VB
12519	59	91	to	to	IN
12519	59	92	it	-PRON-	PRP
12519	59	93	a	a	DT
12519	59	94	table	table	NN
12519	59	95	-	-	HYPH
12519	59	96	spoonful	spoonful	JJ
12519	59	97	of	of	IN
12519	59	98	red	red	JJ
12519	59	99	wine	wine	NN
12519	59	100	,	,	,
12519	59	101	and	and	CC
12519	59	102	two	two	CD
12519	59	103	of	of	IN
12519	59	104	mushroom	mushroom	NN
12519	59	105	catsup	catsup	NN
12519	59	106	,	,	,
12519	59	107	thicken	thicken	VBN
12519	59	108	with	with	IN
12519	59	109	a	a	DT
12519	59	110	little	little	JJ
12519	59	111	bit	bit	NN
12519	59	112	of	of	IN
12519	59	113	butter	butter	NN
12519	59	114	and	and	CC
12519	59	115	a	a	DT
12519	59	116	little	little	JJ
12519	59	117	brown	brown	JJ
12519	59	118	flour	flour	NN
12519	59	119	;	;	:
12519	59	120	make	make	VB
12519	59	121	it	-PRON-	PRP
12519	59	122	very	very	RB
12519	59	123	hot	hot	JJ
12519	59	124	,	,	,
12519	59	125	pour	pour	VB
12519	59	126	it	-PRON-	PRP
12519	59	127	in	in	IN
12519	59	128	your	-PRON-	PRP$
12519	59	129	dish	dish	NN
12519	59	130	,	,	,
12519	59	131	and	and	CC
12519	59	132	put	put	VBD
12519	59	133	the	the	DT
12519	59	134	beef	beef	NN
12519	59	135	on	on	IN
12519	59	136	it	-PRON-	PRP
12519	59	137	.	.	.
12519	60	1	Garnish	garnish	VB
12519	60	2	it	-PRON-	PRP
12519	60	3	with	with	IN
12519	60	4	green	green	JJ
12519	60	5	pickle	pickle	NN
12519	60	6	,	,	,
12519	60	7	cut	cut	VBN
12519	60	8	in	in	IN
12519	60	9	thin	thin	JJ
12519	60	10	slices	slice	NNS
12519	60	11	,	,	,
12519	60	12	serve	serve	VB
12519	60	13	up	up	RP
12519	60	14	the	the	DT
12519	60	15	soup	soup	NN
12519	60	16	in	in	IN
12519	60	17	a	a	DT
12519	60	18	tureen	tureen	NN
12519	60	19	with	with	IN
12519	60	20	bits	bit	NNS
12519	60	21	of	of	IN
12519	60	22	toasted	toast	VBN
12519	60	23	bread	bread	NN
12519	60	24	.	.	.
12519	61	1	*	*	NFP
12519	61	2	*	*	NFP
12519	61	3	*	*	NFP
12519	61	4	*	*	NFP
12519	61	5	*	*	NFP
12519	61	6	VEAL	VEAL	NNP
12519	61	7	SOUP	SOUP	NNP
12519	61	8	.	.	.
12519	62	1	Put	put	VB
12519	62	2	into	into	IN
12519	62	3	a	a	DT
12519	62	4	pot	pot	NN
12519	62	5	three	three	CD
12519	62	6	quarts	quart	NNS
12519	62	7	of	of	IN
12519	62	8	water	water	NN
12519	62	9	,	,	,
12519	62	10	three	three	CD
12519	62	11	onions	onion	NNS
12519	62	12	cut	cut	VBD
12519	62	13	small	small	JJ
12519	62	14	,	,	,
12519	62	15	one	one	CD
12519	62	16	spoonful	spoonful	NN
12519	62	17	of	of	IN
12519	62	18	black	black	JJ
12519	62	19	pepper	pepper	NN
12519	62	20	pounded	pound	VBD
12519	62	21	,	,	,
12519	62	22	and	and	CC
12519	62	23	two	two	CD
12519	62	24	of	of	IN
12519	62	25	salt	salt	NN
12519	62	26	,	,	,
12519	62	27	with	with	IN
12519	62	28	two	two	CD
12519	62	29	or	or	CC
12519	62	30	three	three	CD
12519	62	31	slices	slice	NNS
12519	62	32	of	of	IN
12519	62	33	lean	lean	JJ
12519	62	34	ham	ham	NN
12519	62	35	;	;	:
12519	62	36	let	let	VB
12519	62	37	it	-PRON-	PRP
12519	62	38	boil	boil	VB
12519	62	39	steadily	steadily	RB
12519	62	40	two	two	CD
12519	62	41	hours	hour	NNS
12519	62	42	;	;	:
12519	62	43	skim	skim	VBP
12519	62	44	it	-PRON-	PRP
12519	62	45	occasionally	occasionally	RB
12519	62	46	,	,	,
12519	62	47	then	then	RB
12519	62	48	put	put	VB
12519	62	49	into	into	IN
12519	62	50	it	-PRON-	PRP
12519	62	51	a	a	DT
12519	62	52	shin	shin	NN
12519	62	53	of	of	IN
12519	62	54	veal	veal	NN
12519	62	55	,	,	,
12519	62	56	let	let	VB
12519	62	57	it	-PRON-	PRP
12519	62	58	boil	boil	VB
12519	62	59	two	two	CD
12519	62	60	hours	hour	NNS
12519	62	61	longer	longer	RB
12519	62	62	;	;	:
12519	62	63	take	take	VB
12519	62	64	out	out	RP
12519	62	65	the	the	DT
12519	62	66	slices	slice	NNS
12519	62	67	of	of	IN
12519	62	68	ham	ham	NN
12519	62	69	,	,	,
12519	62	70	and	and	CC
12519	62	71	skim	skim	VB
12519	62	72	off	off	RP
12519	62	73	the	the	DT
12519	62	74	grease	grease	NN
12519	62	75	if	if	IN
12519	62	76	any	any	DT
12519	62	77	should	should	MD
12519	62	78	rise	rise	VB
12519	62	79	,	,	,
12519	62	80	take	take	VB
12519	62	81	a	a	DT
12519	62	82	gill	gill	NN
12519	62	83	of	of	IN
12519	62	84	good	good	JJ
12519	62	85	cream	cream	NN
12519	62	86	,	,	,
12519	62	87	mix	mix	VB
12519	62	88	with	with	IN
12519	62	89	it	-PRON-	PRP
12519	62	90	two	two	CD
12519	62	91	table	table	NN
12519	62	92	-	-	HYPH
12519	62	93	spoonsful	spoonsful	JJ
12519	62	94	of	of	IN
12519	62	95	flour	flour	NN
12519	62	96	very	very	RB
12519	62	97	nicely	nicely	RB
12519	62	98	,	,	,
12519	62	99	and	and	CC
12519	62	100	the	the	DT
12519	62	101	yelks	yelk	NNS
12519	62	102	of	of	IN
12519	62	103	two	two	CD
12519	62	104	eggs	egg	NNS
12519	62	105	beaten	beat	VBN
12519	62	106	well	well	RB
12519	62	107	,	,	,
12519	62	108	strain	strain	VB
12519	62	109	this	this	DT
12519	62	110	mixture	mixture	NN
12519	62	111	,	,	,
12519	62	112	and	and	CC
12519	62	113	add	add	VB
12519	62	114	some	some	DT
12519	62	115	chopped	chop	VBN
12519	62	116	parsley	parsley	NN
12519	62	117	;	;	:
12519	62	118	pour	pour	VB
12519	62	119	some	some	DT
12519	62	120	soup	soup	NN
12519	62	121	on	on	RP
12519	62	122	by	by	IN
12519	62	123	degrees	degree	NNS
12519	62	124	,	,	,
12519	62	125	stir	stir	VB
12519	62	126	it	-PRON-	PRP
12519	62	127	well	well	RB
12519	62	128	,	,	,
12519	62	129	and	and	CC
12519	62	130	pour	pour	VB
12519	62	131	it	-PRON-	PRP
12519	62	132	into	into	IN
12519	62	133	the	the	DT
12519	62	134	pot	pot	NN
12519	62	135	,	,	,
12519	62	136	continuing	continue	VBG
12519	62	137	to	to	TO
12519	62	138	stir	stir	VB
12519	62	139	until	until	IN
12519	62	140	it	-PRON-	PRP
12519	62	141	has	have	VBZ
12519	62	142	boiled	boil	VBN
12519	62	143	two	two	CD
12519	62	144	or	or	CC
12519	62	145	three	three	CD
12519	62	146	minutes	minute	NNS
12519	62	147	to	to	TO
12519	62	148	take	take	VB
12519	62	149	off	off	RP
12519	62	150	the	the	DT
12519	62	151	raw	raw	JJ
12519	62	152	taste	taste	NN
12519	62	153	of	of	IN
12519	62	154	the	the	DT
12519	62	155	eggs	egg	NNS
12519	62	156	.	.	.
12519	63	1	If	if	IN
12519	63	2	the	the	DT
12519	63	3	cream	cream	NN
12519	63	4	be	be	VBP
12519	63	5	not	not	RB
12519	63	6	perfectly	perfectly	RB
12519	63	7	sweet	sweet	JJ
12519	63	8	,	,	,
12519	63	9	and	and	CC
12519	63	10	the	the	DT
12519	63	11	eggs	egg	NNS
12519	63	12	quite	quite	RB
12519	63	13	new	new	JJ
12519	63	14	,	,	,
12519	63	15	the	the	DT
12519	63	16	thickening	thickening	NN
12519	63	17	will	will	MD
12519	63	18	curdle	curdle	VB
12519	63	19	in	in	IN
12519	63	20	the	the	DT
12519	63	21	soup	soup	NN
12519	63	22	.	.	.
12519	64	1	For	for	IN
12519	64	2	a	a	DT
12519	64	3	change	change	NN
12519	64	4	you	-PRON-	PRP
12519	64	5	may	may	MD
12519	64	6	put	put	VB
12519	64	7	a	a	DT
12519	64	8	dozen	dozen	NN
12519	64	9	ripe	ripe	JJ
12519	64	10	tomatos	tomatos	NN
12519	64	11	in	in	IN
12519	64	12	,	,	,
12519	64	13	first	first	RB
12519	64	14	taking	take	VBG
12519	64	15	off	off	RP
12519	64	16	their	-PRON-	PRP$
12519	64	17	skins	skin	NNS
12519	64	18	,	,	,
12519	64	19	by	by	IN
12519	64	20	letting	let	VBG
12519	64	21	them	-PRON-	PRP
12519	64	22	stand	stand	VB
12519	64	23	a	a	DT
12519	64	24	few	few	JJ
12519	64	25	minutes	minute	NNS
12519	64	26	in	in	IN
12519	64	27	hot	hot	JJ
12519	64	28	water	water	NN
12519	64	29	,	,	,
12519	64	30	when	when	WRB
12519	64	31	they	-PRON-	PRP
12519	64	32	may	may	MD
12519	64	33	be	be	VB
12519	64	34	easily	easily	RB
12519	64	35	peeled	peel	VBN
12519	64	36	.	.	.
12519	65	1	When	when	WRB
12519	65	2	made	make	VBN
12519	65	3	in	in	IN
12519	65	4	this	this	DT
12519	65	5	way	way	NN
12519	65	6	you	-PRON-	PRP
12519	65	7	must	must	MD
12519	65	8	thicken	thicken	VB
12519	65	9	it	-PRON-	PRP
12519	65	10	with	with	IN
12519	65	11	the	the	DT
12519	65	12	flour	flour	NN
12519	65	13	only	only	RB
12519	65	14	.	.	.
12519	66	1	Any	any	DT
12519	66	2	part	part	NN
12519	66	3	of	of	IN
12519	66	4	the	the	DT
12519	66	5	veal	veal	NN
12519	66	6	may	may	MD
12519	66	7	be	be	VB
12519	66	8	used	use	VBN
12519	66	9	,	,	,
12519	66	10	but	but	CC
12519	66	11	the	the	DT
12519	66	12	shin	shin	NNP
12519	66	13	or	or	CC
12519	66	14	knuckle	knuckle	NNP
12519	66	15	is	be	VBZ
12519	66	16	the	the	DT
12519	66	17	nicest	nice	JJS
12519	66	18	.	.	.
12519	67	1	*	*	NFP
12519	67	2	*	*	NFP
12519	67	3	*	*	NFP
12519	67	4	*	*	NFP
12519	67	5	*	*	NFP
12519	67	6	OYSTER	OYSTER	NNP
12519	67	7	SOUP	SOUP	NNP
12519	67	8	.	.	.
12519	68	1	Wash	wash	VB
12519	68	2	and	and	CC
12519	68	3	drain	drain	VB
12519	68	4	two	two	CD
12519	68	5	quarts	quart	NNS
12519	68	6	of	of	IN
12519	68	7	oysters	oyster	NNS
12519	68	8	,	,	,
12519	68	9	put	put	VB
12519	68	10	them	-PRON-	PRP
12519	68	11	on	on	RP
12519	68	12	with	with	IN
12519	68	13	three	three	CD
12519	68	14	quarts	quart	NNS
12519	68	15	of	of	IN
12519	68	16	water	water	NN
12519	68	17	,	,	,
12519	68	18	three	three	CD
12519	68	19	onions	onion	NNS
12519	68	20	chopped	chop	VBN
12519	68	21	up	up	RP
12519	68	22	,	,	,
12519	68	23	two	two	CD
12519	68	24	or	or	CC
12519	68	25	three	three	CD
12519	68	26	slices	slice	NNS
12519	68	27	of	of	IN
12519	68	28	lean	lean	JJ
12519	68	29	ham	ham	NN
12519	68	30	,	,	,
12519	68	31	pepper	pepper	NN
12519	68	32	and	and	CC
12519	68	33	salt	salt	NN
12519	68	34	;	;	:
12519	68	35	boil	boil	VB
12519	68	36	it	-PRON-	PRP
12519	68	37	till	till	IN
12519	68	38	reduced	reduce	VBN
12519	68	39	one	one	CD
12519	68	40	-	-	HYPH
12519	68	41	half	half	NN
12519	68	42	,	,	,
12519	68	43	strain	strain	VB
12519	68	44	it	-PRON-	PRP
12519	68	45	through	through	IN
12519	68	46	a	a	DT
12519	68	47	sieve	sieve	NN
12519	68	48	,	,	,
12519	68	49	return	return	VB
12519	68	50	the	the	DT
12519	68	51	liquid	liquid	NN
12519	68	52	into	into	IN
12519	68	53	the	the	DT
12519	68	54	pot	pot	NN
12519	68	55	,	,	,
12519	68	56	put	put	VBN
12519	68	57	in	in	RP
12519	68	58	one	one	CD
12519	68	59	quart	quart	NN
12519	68	60	of	of	IN
12519	68	61	fresh	fresh	JJ
12519	68	62	oysters	oyster	NNS
12519	68	63	,	,	,
12519	68	64	boil	boil	VB
12519	68	65	it	-PRON-	PRP
12519	68	66	till	till	IN
12519	68	67	they	-PRON-	PRP
12519	68	68	are	be	VBP
12519	68	69	sufficiently	sufficiently	RB
12519	68	70	done	do	VBN
12519	68	71	,	,	,
12519	68	72	and	and	CC
12519	68	73	thicken	thicken	VB
12519	68	74	the	the	DT
12519	68	75	soup	soup	NN
12519	68	76	with	with	IN
12519	68	77	four	four	CD
12519	68	78	spoonsful	spoonsful	NN
12519	68	79	of	of	IN
12519	68	80	flour	flour	NN
12519	68	81	,	,	,
12519	68	82	two	two	CD
12519	68	83	gills	gill	NNS
12519	68	84	of	of	IN
12519	68	85	rich	rich	JJ
12519	68	86	cream	cream	NN
12519	68	87	,	,	,
12519	68	88	and	and	CC
12519	68	89	the	the	DT
12519	68	90	yelks	yelk	NNS
12519	68	91	of	of	IN
12519	68	92	six	six	CD
12519	68	93	new	new	JJ
12519	68	94	laid	lay	VBN
12519	68	95	eggs	egg	NNS
12519	68	96	beaten	beat	VBN
12519	68	97	well	well	RB
12519	68	98	;	;	:
12519	68	99	boil	boil	VB
12519	68	100	it	-PRON-	PRP
12519	68	101	a	a	DT
12519	68	102	few	few	JJ
12519	68	103	minutes	minute	NNS
12519	68	104	after	after	IN
12519	68	105	the	the	DT
12519	68	106	thickening	thickening	NN
12519	68	107	is	be	VBZ
12519	68	108	put	put	VBN
12519	68	109	in	in	RP
12519	68	110	.	.	.
12519	69	1	Take	take	VB
12519	69	2	care	care	NN
12519	69	3	that	that	IN
12519	69	4	it	-PRON-	PRP
12519	69	5	does	do	VBZ
12519	69	6	not	not	RB
12519	69	7	curdle	curdle	VB
12519	69	8	,	,	,
12519	69	9	and	and	CC
12519	69	10	that	that	IN
12519	69	11	the	the	DT
12519	69	12	flour	flour	NN
12519	69	13	is	be	VBZ
12519	69	14	not	not	RB
12519	69	15	in	in	IN
12519	69	16	lumps	lump	NNS
12519	69	17	;	;	:
12519	69	18	serve	serve	VB
12519	69	19	it	-PRON-	PRP
12519	69	20	up	up	RP
12519	69	21	with	with	IN
12519	69	22	the	the	DT
12519	69	23	last	last	JJ
12519	69	24	oysters	oyster	NNS
12519	69	25	that	that	WDT
12519	69	26	were	be	VBD
12519	69	27	put	put	VBN
12519	69	28	in	in	RB
12519	69	29	.	.	.
12519	70	1	If	if	IN
12519	70	2	the	the	DT
12519	70	3	flavour	flavour	NN
12519	70	4	of	of	IN
12519	70	5	thyme	thyme	NNS
12519	70	6	be	be	VB
12519	70	7	agreeable	agreeable	JJ
12519	70	8	,	,	,
12519	70	9	you	-PRON-	PRP
12519	70	10	may	may	MD
12519	70	11	put	put	VB
12519	70	12	in	in	RP
12519	70	13	a	a	DT
12519	70	14	little	little	JJ
12519	70	15	,	,	,
12519	70	16	but	but	CC
12519	70	17	take	take	VB
12519	70	18	care	care	NN
12519	70	19	that	that	IN
12519	70	20	it	-PRON-	PRP
12519	70	21	does	do	VBZ
12519	70	22	not	not	RB
12519	70	23	boil	boil	VB
12519	70	24	in	in	IN
12519	70	25	it	-PRON-	PRP
12519	70	26	long	long	RB
12519	70	27	enough	enough	RB
12519	70	28	to	to	TO
12519	70	29	discolour	discolour	VB
12519	70	30	the	the	DT
12519	70	31	soup	soup	NN
12519	70	32	.	.	.
12519	71	1	*	*	NFP
12519	71	2	*	*	NFP
12519	71	3	*	*	NFP
12519	71	4	*	*	NFP
12519	71	5	*	*	NFP
12519	71	6	BARLEY	BARLEY	NNP
12519	71	7	SOUP	SOUP	NNP
12519	71	8	.	.	.
12519	72	1	Put	put	VB
12519	72	2	on	on	RP
12519	72	3	three	three	CD
12519	72	4	gills	gill	NNS
12519	72	5	of	of	IN
12519	72	6	barley	barley	NN
12519	72	7	,	,	,
12519	72	8	three	three	CD
12519	72	9	quarts	quart	NNS
12519	72	10	of	of	IN
12519	72	11	water	water	NN
12519	72	12	,	,	,
12519	72	13	few	few	JJ
12519	72	14	onions	onion	NNS
12519	72	15	cut	cut	VBD
12519	72	16	up	up	RP
12519	72	17	,	,	,
12519	72	18	six	six	CD
12519	72	19	carrots	carrot	NNS
12519	72	20	scraped	scrape	VBD
12519	72	21	and	and	CC
12519	72	22	cut	cut	VBN
12519	72	23	into	into	IN
12519	72	24	dice	dice	NN
12519	72	25	,	,	,
12519	72	26	an	an	DT
12519	72	27	equal	equal	JJ
12519	72	28	quantity	quantity	NN
12519	72	29	of	of	IN
12519	72	30	turnips	turnip	NNS
12519	72	31	cut	cut	VBD
12519	72	32	small	small	JJ
12519	72	33	;	;	:
12519	72	34	boil	boil	VB
12519	72	35	it	-PRON-	PRP
12519	72	36	gently	gently	RB
12519	72	37	two	two	CD
12519	72	38	hours	hour	NNS
12519	72	39	,	,	,
12519	72	40	then	then	RB
12519	72	41	put	put	VBD
12519	72	42	in	in	RP
12519	72	43	four	four	CD
12519	72	44	or	or	CC
12519	72	45	five	five	CD
12519	72	46	pounds	pound	NNS
12519	72	47	of	of	IN
12519	72	48	the	the	DT
12519	72	49	rack	rack	NN
12519	72	50	or	or	CC
12519	72	51	neck	neck	NN
12519	72	52	of	of	IN
12519	72	53	mutton	mutton	NN
12519	72	54	,	,	,
12519	72	55	a	a	DT
12519	72	56	few	few	JJ
12519	72	57	slices	slice	NNS
12519	72	58	of	of	IN
12519	72	59	lean	lean	JJ
12519	72	60	ham	ham	NN
12519	72	61	,	,	,
12519	72	62	with	with	IN
12519	72	63	pepper	pepper	NN
12519	72	64	and	and	CC
12519	72	65	salt	salt	NN
12519	72	66	;	;	:
12519	72	67	boil	boil	VB
12519	72	68	it	-PRON-	PRP
12519	72	69	slowly	slowly	RB
12519	72	70	two	two	CD
12519	72	71	hours	hour	NNS
12519	72	72	longer	long	RBR
12519	72	73	and	and	CC
12519	72	74	serve	serve	VB
12519	72	75	it	-PRON-	PRP
12519	72	76	up	up	RP
12519	72	77	.	.	.
12519	73	1	Tomatos	tomatos	NN
12519	73	2	are	be	VBP
12519	73	3	an	an	DT
12519	73	4	excellent	excellent	JJ
12519	73	5	addition	addition	NN
12519	73	6	to	to	IN
12519	73	7	this	this	DT
12519	73	8	soup	soup	NN
12519	73	9	.	.	.
12519	74	1	*	*	NFP
12519	74	2	*	*	NFP
12519	74	3	*	*	NFP
12519	74	4	*	*	NFP
12519	74	5	*	*	NFP
12519	74	6	DRIED	DRIED	NNP
12519	74	7	PEA	PEA	NNP
12519	74	8	SOUP	SOUP	NNP
12519	74	9	.	.	.
12519	75	1	Take	take	VB
12519	75	2	one	one	CD
12519	75	3	quart	quart	NN
12519	75	4	of	of	IN
12519	75	5	split	split	NN
12519	75	6	peas	pea	NNS
12519	75	7	,	,	,
12519	75	8	or	or	CC
12519	75	9	Lima	Lima	NNP
12519	75	10	beans	bean	NNS
12519	75	11	,	,	,
12519	75	12	which	which	WDT
12519	75	13	are	be	VBP
12519	75	14	better	well	JJR
12519	75	15	;	;	:
12519	75	16	put	put	VB
12519	75	17	them	-PRON-	PRP
12519	75	18	in	in	IN
12519	75	19	three	three	CD
12519	75	20	quarts	quart	NNS
12519	75	21	of	of	IN
12519	75	22	very	very	RB
12519	75	23	soft	soft	JJ
12519	75	24	water	water	NN
12519	75	25	with	with	IN
12519	75	26	three	three	CD
12519	75	27	onions	onion	NNS
12519	75	28	chopped	chop	VBN
12519	75	29	up	up	RP
12519	75	30	,	,	,
12519	75	31	pepper	pepper	NN
12519	75	32	and	and	CC
12519	75	33	salt	salt	NN
12519	75	34	;	;	:
12519	75	35	boil	boil	VB
12519	75	36	them	-PRON-	PRP
12519	75	37	two	two	CD
12519	75	38	hours	hour	NNS
12519	75	39	;	;	:
12519	75	40	mash	mash	VB
12519	75	41	them	-PRON-	PRP
12519	75	42	well	well	RB
12519	75	43	and	and	CC
12519	75	44	pass	pass	VB
12519	75	45	them	-PRON-	PRP
12519	75	46	through	through	IN
12519	75	47	a	a	DT
12519	75	48	sieve	sieve	NN
12519	75	49	;	;	:
12519	75	50	return	return	VB
12519	75	51	the	the	DT
12519	75	52	liquid	liquid	NN
12519	75	53	into	into	IN
12519	75	54	the	the	DT
12519	75	55	pot	pot	NN
12519	75	56	,	,	,
12519	75	57	thicken	thicken	VB
12519	75	58	it	-PRON-	PRP
12519	75	59	with	with	IN
12519	75	60	a	a	DT
12519	75	61	large	large	JJ
12519	75	62	piece	piece	NN
12519	75	63	of	of	IN
12519	75	64	butter	butter	NN
12519	75	65	and	and	CC
12519	75	66	flour	flour	NN
12519	75	67	,	,	,
12519	75	68	put	put	VBN
12519	75	69	in	in	IN
12519	75	70	some	some	DT
12519	75	71	slices	slice	NNS
12519	75	72	of	of	IN
12519	75	73	nice	nice	JJ
12519	75	74	salt	salt	NN
12519	75	75	pork	pork	NN
12519	75	76	,	,	,
12519	75	77	and	and	CC
12519	75	78	a	a	DT
12519	75	79	large	large	JJ
12519	75	80	tea	tea	NN
12519	75	81	-	-	HYPH
12519	75	82	spoonful	spoonful	JJ
12519	75	83	of	of	IN
12519	75	84	celery	celery	NN
12519	75	85	seed	seed	NN
12519	75	86	pounded	pound	VBD
12519	75	87	;	;	:
12519	75	88	boil	boil	VB
12519	75	89	it	-PRON-	PRP
12519	75	90	till	till	IN
12519	75	91	the	the	DT
12519	75	92	pork	pork	NN
12519	75	93	is	be	VBZ
12519	75	94	done	do	VBN
12519	75	95	,	,	,
12519	75	96	and	and	CC
12519	75	97	serve	serve	VB
12519	75	98	it	-PRON-	PRP
12519	75	99	up	up	RP
12519	75	100	;	;	,
12519	75	101	have	have	VB
12519	75	102	some	some	DT
12519	75	103	toasted	toast	VBN
12519	75	104	bread	bread	NN
12519	75	105	cut	cut	VBN
12519	75	106	into	into	IN
12519	75	107	dice	dice	NNS
12519	75	108	and	and	CC
12519	75	109	fried	fry	VBN
12519	75	110	in	in	IN
12519	75	111	butter	butter	NN
12519	75	112	,	,	,
12519	75	113	which	which	WDT
12519	75	114	must	must	MD
12519	75	115	be	be	VB
12519	75	116	put	put	VBN
12519	75	117	in	in	IN
12519	75	118	the	the	DT
12519	75	119	tureen	tureen	NN
12519	75	120	before	before	IN
12519	75	121	you	-PRON-	PRP
12519	75	122	pour	pour	VBP
12519	75	123	in	in	IN
12519	75	124	the	the	DT
12519	75	125	soup	soup	NN
12519	75	126	.	.	.
12519	76	1	*	*	NFP
12519	76	2	*	*	NFP
12519	76	3	*	*	NFP
12519	76	4	*	*	NFP
12519	76	5	*	*	NFP
12519	76	6	GREEN	GREEN	NNP
12519	76	7	PEA	PEA	NNP
12519	76	8	SOUP	soup	NN
12519	76	9	.	.	.
12519	77	1	Make	make	VB
12519	77	2	it	-PRON-	PRP
12519	77	3	exactly	exactly	RB
12519	77	4	as	as	IN
12519	77	5	you	-PRON-	PRP
12519	77	6	do	do	VBP
12519	77	7	the	the	DT
12519	77	8	dried	dry	VBN
12519	77	9	pea	pea	NNP
12519	77	10	soup	soup	NN
12519	77	11	,	,	,
12519	77	12	only	only	RB
12519	77	13	in	in	IN
12519	77	14	place	place	NN
12519	77	15	of	of	IN
12519	77	16	the	the	DT
12519	77	17	celery	celery	NN
12519	77	18	seed	seed	NN
12519	77	19	,	,	,
12519	77	20	put	put	VB
12519	77	21	a	a	DT
12519	77	22	handful	handful	NN
12519	77	23	of	of	IN
12519	77	24	mint	mint	NN
12519	77	25	chopped	chop	VBD
12519	77	26	small	small	JJ
12519	77	27	,	,	,
12519	77	28	and	and	CC
12519	77	29	a	a	DT
12519	77	30	pint	pint	NN
12519	77	31	of	of	IN
12519	77	32	young	young	JJ
12519	77	33	peas	pea	NNS
12519	77	34	,	,	,
12519	77	35	which	which	WDT
12519	77	36	must	must	MD
12519	77	37	be	be	VB
12519	77	38	boiled	boil	VBN
12519	77	39	in	in	IN
12519	77	40	the	the	DT
12519	77	41	soup	soup	NN
12519	77	42	till	till	IN
12519	77	43	tender	tender	NN
12519	77	44	;	;	:
12519	77	45	thicken	thicken	VB
12519	77	46	it	-PRON-	PRP
12519	77	47	with	with	IN
12519	77	48	a	a	DT
12519	77	49	quarter	quarter	NN
12519	77	50	of	of	IN
12519	77	51	a	a	DT
12519	77	52	pound	pound	NN
12519	77	53	of	of	IN
12519	77	54	butter	butter	NN
12519	77	55	,	,	,
12519	77	56	and	and	CC
12519	77	57	two	two	CD
12519	77	58	spoonsful	spoonsful	JJ
12519	77	59	of	of	IN
12519	77	60	flour	flour	NN
12519	77	61	.	.	.
12519	78	1	*	*	NFP
12519	78	2	*	*	NFP
12519	78	3	*	*	NFP
12519	78	4	*	*	NFP
12519	78	5	*	*	NFP
12519	78	6	OCHRA	OCHRA	NNP
12519	78	7	SOUP	SOUP	NNP
12519	78	8	.	.	.
12519	79	1	Get	get	VB
12519	79	2	two	two	CD
12519	79	3	double	double	JJ
12519	79	4	handsful	handsful	NN
12519	79	5	of	of	IN
12519	79	6	young	young	JJ
12519	79	7	ochra	ochra	NN
12519	79	8	,	,	,
12519	79	9	wash	wash	NNP
12519	79	10	and	and	CC
12519	79	11	slice	slice	VB
12519	79	12	it	-PRON-	PRP
12519	79	13	thin	thin	JJ
12519	79	14	,	,	,
12519	79	15	add	add	VB
12519	79	16	two	two	CD
12519	79	17	onions	onion	NNS
12519	79	18	chopped	chop	VBN
12519	79	19	fine	fine	RB
12519	79	20	,	,	,
12519	79	21	put	put	VBD
12519	79	22	it	-PRON-	PRP
12519	79	23	into	into	IN
12519	79	24	a	a	DT
12519	79	25	gallon	gallon	NN
12519	79	26	of	of	IN
12519	79	27	water	water	NN
12519	79	28	at	at	IN
12519	79	29	a	a	DT
12519	79	30	very	very	RB
12519	79	31	early	early	JJ
12519	79	32	hour	hour	NN
12519	79	33	in	in	IN
12519	79	34	an	an	DT
12519	79	35	earthen	earthen	NNP
12519	79	36	pipkin	pipkin	FW
12519	79	37	,	,	,
12519	79	38	or	or	CC
12519	79	39	very	very	RB
12519	79	40	nice	nice	JJ
12519	79	41	iron	iron	NN
12519	79	42	pot	pot	NN
12519	79	43	;	;	:
12519	79	44	it	-PRON-	PRP
12519	79	45	must	must	MD
12519	79	46	be	be	VB
12519	79	47	kept	keep	VBN
12519	79	48	steadily	steadily	RB
12519	79	49	simmering	simmer	VBG
12519	79	50	,	,	,
12519	79	51	but	but	CC
12519	79	52	not	not	RB
12519	79	53	boiling	boil	VBG
12519	79	54	:	:	:
12519	79	55	put	put	VBN
12519	79	56	in	in	IN
12519	79	57	pepper	pepper	NN
12519	79	58	and	and	CC
12519	79	59	salt	salt	NN
12519	79	60	.	.	.
12519	80	1	At	at	IN
12519	80	2	12	12	CD
12519	80	3	o'clock	o'clock	NN
12519	80	4	,	,	,
12519	80	5	put	put	VBN
12519	80	6	in	in	RP
12519	80	7	a	a	DT
12519	80	8	handful	handful	NN
12519	80	9	of	of	IN
12519	80	10	Lima	Lima	NNP
12519	80	11	beans	bean	NNS
12519	80	12	;	;	:
12519	80	13	at	at	IN
12519	80	14	half	half	JJ
12519	80	15	-	-	HYPH
12519	80	16	past	past	JJ
12519	80	17	one	one	CD
12519	80	18	o'clock	o'clock	NN
12519	80	19	,	,	,
12519	80	20	add	add	VB
12519	80	21	three	three	CD
12519	80	22	young	young	JJ
12519	80	23	cimlins	cimlin	NNS
12519	80	24	cleaned	clean	VBD
12519	80	25	and	and	CC
12519	80	26	cut	cut	VBN
12519	80	27	in	in	IN
12519	80	28	small	small	JJ
12519	80	29	pieces	piece	NNS
12519	80	30	,	,	,
12519	80	31	a	a	DT
12519	80	32	fowl	fowl	NN
12519	80	33	,	,	,
12519	80	34	or	or	CC
12519	80	35	knuckle	knuckle	NN
12519	80	36	of	of	IN
12519	80	37	veal	veal	NNP
12519	80	38	,	,	,
12519	80	39	a	a	DT
12519	80	40	bit	bit	NN
12519	80	41	of	of	IN
12519	80	42	bacon	bacon	NN
12519	80	43	or	or	CC
12519	80	44	pork	pork	NN
12519	80	45	that	that	WDT
12519	80	46	has	have	VBZ
12519	80	47	been	be	VBN
12519	80	48	boiled	boil	VBN
12519	80	49	,	,	,
12519	80	50	and	and	CC
12519	80	51	six	six	CD
12519	80	52	tomatos	tomatos	NN
12519	80	53	,	,	,
12519	80	54	with	with	IN
12519	80	55	the	the	DT
12519	80	56	skin	skin	NN
12519	80	57	taken	take	VBN
12519	80	58	off	off	RP
12519	80	59	;	;	:
12519	80	60	when	when	WRB
12519	80	61	nearly	nearly	RB
12519	80	62	done	do	VBN
12519	80	63	,	,	,
12519	80	64	thicken	thicken	VBN
12519	80	65	with	with	IN
12519	80	66	a	a	DT
12519	80	67	spoonful	spoonful	NN
12519	80	68	of	of	IN
12519	80	69	butter	butter	NN
12519	80	70	,	,	,
12519	80	71	mixed	mix	VBN
12519	80	72	with	with	IN
12519	80	73	one	one	CD
12519	80	74	of	of	IN
12519	80	75	flour	flour	NN
12519	80	76	.	.	.
12519	81	1	Have	have	VBP
12519	81	2	rice	rice	NN
12519	81	3	boiled	boil	VBN
12519	81	4	to	to	TO
12519	81	5	eat	eat	VB
12519	81	6	with	with	IN
12519	81	7	it	-PRON-	PRP
12519	81	8	.	.	.
12519	82	1	*	*	NFP
12519	82	2	*	*	NFP
12519	82	3	*	*	NFP
12519	82	4	*	*	NFP
12519	82	5	*	*	NFP
12519	82	6	HARE	hare	NN
12519	82	7	OR	or	CC
12519	82	8	RABBIT	RABBIT	NNP
12519	82	9	SOUP	SOUP	NNP
12519	82	10	.	.	.
12519	83	1	Cut	cut	VB
12519	83	2	up	up	RP
12519	83	3	two	two	CD
12519	83	4	hares	hare	NNS
12519	83	5	,	,	,
12519	83	6	put	put	VBD
12519	83	7	them	-PRON-	PRP
12519	83	8	into	into	IN
12519	83	9	a	a	DT
12519	83	10	pot	pot	NN
12519	83	11	with	with	IN
12519	83	12	a	a	DT
12519	83	13	piece	piece	NN
12519	83	14	of	of	IN
12519	83	15	bacon	bacon	NN
12519	83	16	,	,	,
12519	83	17	two	two	CD
12519	83	18	onions	onion	NNS
12519	83	19	chopped	chop	VBN
12519	83	20	,	,	,
12519	83	21	a	a	DT
12519	83	22	bundle	bundle	NN
12519	83	23	of	of	IN
12519	83	24	thyme	thyme	NNS
12519	83	25	and	and	CC
12519	83	26	parsley	parsley	NN
12519	83	27	,	,	,
12519	83	28	which	which	WDT
12519	83	29	must	must	MD
12519	83	30	be	be	VB
12519	83	31	taken	take	VBN
12519	83	32	out	out	RP
12519	83	33	before	before	IN
12519	83	34	the	the	DT
12519	83	35	soup	soup	NN
12519	83	36	is	be	VBZ
12519	83	37	thickened	thicken	VBN
12519	83	38	,	,	,
12519	83	39	add	add	VB
12519	83	40	pepper	pepper	NN
12519	83	41	,	,	,
12519	83	42	salt	salt	NN
12519	83	43	,	,	,
12519	83	44	pounded	pound	VBD
12519	83	45	cloves	clove	NNS
12519	83	46	,	,	,
12519	83	47	and	and	CC
12519	83	48	mace	mace	NN
12519	83	49	,	,	,
12519	83	50	put	put	VBN
12519	83	51	in	in	RP
12519	83	52	a	a	DT
12519	83	53	sufficient	sufficient	JJ
12519	83	54	quantity	quantity	NN
12519	83	55	of	of	IN
12519	83	56	water	water	NN
12519	83	57	,	,	,
12519	83	58	stew	stew	VB
12519	83	59	it	-PRON-	PRP
12519	83	60	gently	gently	RB
12519	83	61	three	three	CD
12519	83	62	hours	hour	NNS
12519	83	63	,	,	,
12519	83	64	thicken	thicken	VBN
12519	83	65	with	with	IN
12519	83	66	a	a	DT
12519	83	67	large	large	JJ
12519	83	68	spoonful	spoonful	NN
12519	83	69	of	of	IN
12519	83	70	butter	butter	NN
12519	83	71	,	,	,
12519	83	72	and	and	CC
12519	83	73	one	one	CD
12519	83	74	of	of	IN
12519	83	75	brown	brown	JJ
12519	83	76	flour	flour	NN
12519	83	77	,	,	,
12519	83	78	with	with	IN
12519	83	79	a	a	DT
12519	83	80	glass	glass	NN
12519	83	81	of	of	IN
12519	83	82	red	red	JJ
12519	83	83	wine	wine	NN
12519	83	84	;	;	:
12519	83	85	boil	boil	VB
12519	83	86	it	-PRON-	PRP
12519	83	87	a	a	DT
12519	83	88	few	few	JJ
12519	83	89	minutes	minute	NNS
12519	83	90	longer	long	RBR
12519	83	91	,	,	,
12519	83	92	and	and	CC
12519	83	93	serve	serve	VB
12519	83	94	it	-PRON-	PRP
12519	83	95	up	up	RP
12519	83	96	with	with	IN
12519	83	97	the	the	DT
12519	83	98	nicest	nice	JJS
12519	83	99	parts	part	NNS
12519	83	100	of	of	IN
12519	83	101	the	the	DT
12519	83	102	hares	hare	NNS
12519	83	103	.	.	.
12519	84	1	Squirrels	squirrel	NNS
12519	84	2	make	make	VBP
12519	84	3	soup	soup	NN
12519	84	4	equally	equally	RB
12519	84	5	good	good	JJ
12519	84	6	,	,	,
12519	84	7	done	do	VBN
12519	84	8	the	the	DT
12519	84	9	same	same	JJ
12519	84	10	way	way	NN
12519	84	11	.	.	.
12519	85	1	*	*	NFP
12519	85	2	*	*	NFP
12519	85	3	*	*	NFP
12519	85	4	*	*	NFP
12519	85	5	*	*	NFP
12519	85	6	SOUP	soup	NN
12519	85	7	OF	of	IN
12519	85	8	ANY	any	DT
12519	85	9	KIND	kind	NN
12519	85	10	OF	of	IN
12519	85	11	OLD	old	JJ
12519	85	12	FOWL	FOWL	NNS
12519	85	13	.	.	.
12519	86	1	_	_	NNP
12519	86	2	The	the	DT
12519	86	3	,	,	,
12519	86	4	only	only	JJ
12519	86	5	way	way	NN
12519	86	6	in	in	IN
12519	86	7	which	which	WDT
12519	86	8	they	-PRON-	PRP
12519	86	9	are	be	VBP
12519	86	10	eatable	eatable	JJ
12519	86	11	.	.	.
12519	86	12	_	_	NNP
12519	86	13	Put	Put	VBD
12519	86	14	the	the	DT
12519	86	15	fowls	fowl	NNS
12519	86	16	in	in	IN
12519	86	17	a	a	DT
12519	86	18	coop	coop	NN
12519	86	19	and	and	CC
12519	86	20	feed	feed	VB
12519	86	21	them	-PRON-	PRP
12519	86	22	moderately	moderately	RB
12519	86	23	for	for	IN
12519	86	24	a	a	DT
12519	86	25	fortnight	fortnight	NN
12519	86	26	;	;	:
12519	86	27	kill	kill	VB
12519	86	28	one	one	CD
12519	86	29	and	and	CC
12519	86	30	cleanse	cleanse	VB
12519	86	31	it	-PRON-	PRP
12519	86	32	,	,	,
12519	86	33	cut	cut	VBD
12519	86	34	off	off	RP
12519	86	35	the	the	DT
12519	86	36	legs	leg	NNS
12519	86	37	and	and	CC
12519	86	38	wings	wing	NNS
12519	86	39	,	,	,
12519	86	40	and	and	CC
12519	86	41	separate	separate	VB
12519	86	42	the	the	DT
12519	86	43	breast	breast	NN
12519	86	44	from	from	IN
12519	86	45	the	the	DT
12519	86	46	ribs	rib	NNS
12519	86	47	,	,	,
12519	86	48	which	which	WDT
12519	86	49	,	,	,
12519	86	50	together	together	RB
12519	86	51	with	with	IN
12519	86	52	the	the	DT
12519	86	53	whole	whole	JJ
12519	86	54	back	back	NN
12519	86	55	,	,	,
12519	86	56	must	must	MD
12519	86	57	be	be	VB
12519	86	58	thrown	throw	VBN
12519	86	59	away	away	RB
12519	86	60	,	,	,
12519	86	61	being	be	VBG
12519	86	62	too	too	RB
12519	86	63	gross	gross	JJ
12519	86	64	and	and	CC
12519	86	65	strong	strong	JJ
12519	86	66	for	for	IN
12519	86	67	use	use	NN
12519	86	68	.	.	.
12519	87	1	Take	take	VB
12519	87	2	the	the	DT
12519	87	3	skin	skin	NN
12519	87	4	and	and	CC
12519	87	5	fat	fat	NN
12519	87	6	from	from	IN
12519	87	7	the	the	DT
12519	87	8	parts	part	NNS
12519	87	9	cut	cut	VBD
12519	87	10	off	off	RP
12519	87	11	which	which	WDT
12519	87	12	are	be	VBP
12519	87	13	also	also	RB
12519	87	14	gross	gross	JJ
12519	87	15	.	.	.
12519	88	1	Wash	wash	VB
12519	88	2	the	the	DT
12519	88	3	pieces	piece	NNS
12519	88	4	nicely	nicely	RB
12519	88	5	,	,	,
12519	88	6	and	and	CC
12519	88	7	put	put	VBD
12519	88	8	them	-PRON-	PRP
12519	88	9	on	on	IN
12519	88	10	the	the	DT
12519	88	11	fire	fire	NN
12519	88	12	with	with	IN
12519	88	13	abort	abort	NN
12519	88	14	a	a	DT
12519	88	15	pound	pound	NN
12519	88	16	of	of	IN
12519	88	17	bacon	bacon	NN
12519	88	18	,	,	,
12519	88	19	a	a	DT
12519	88	20	large	large	JJ
12519	88	21	onion	onion	NN
12519	88	22	chopped	chop	VBD
12519	88	23	small	small	JJ
12519	88	24	,	,	,
12519	88	25	some	some	DT
12519	88	26	pepper	pepper	NN
12519	88	27	and	and	CC
12519	88	28	salt	salt	NN
12519	88	29	,	,	,
12519	88	30	a	a	DT
12519	88	31	few	few	JJ
12519	88	32	blades	blade	NNS
12519	88	33	of	of	IN
12519	88	34	mace	mace	NN
12519	88	35	,	,	,
12519	88	36	a	a	DT
12519	88	37	handful	handful	NN
12519	88	38	of	of	IN
12519	88	39	parsley	parsley	NN
12519	88	40	,	,	,
12519	88	41	cut	cut	VBD
12519	88	42	up	up	RP
12519	88	43	very	very	RB
12519	88	44	fine	fine	JJ
12519	88	45	,	,	,
12519	88	46	and	and	CC
12519	88	47	two	two	CD
12519	88	48	quarts	quart	NNS
12519	88	49	of	of	IN
12519	88	50	water	water	NN
12519	88	51	,	,	,
12519	88	52	if	if	IN
12519	88	53	it	-PRON-	PRP
12519	88	54	be	be	VB
12519	88	55	a	a	DT
12519	88	56	common	common	JJ
12519	88	57	fowl	fowl	NN
12519	88	58	or	or	CC
12519	88	59	duck	duck	NN
12519	88	60	--	--	:
12519	88	61	a	a	DT
12519	88	62	turkey	turkey	NN
12519	88	63	will	will	MD
12519	88	64	require	require	VB
12519	88	65	more	more	JJR
12519	88	66	water	water	NN
12519	88	67	.	.	.
12519	89	1	Boil	boil	VB
12519	89	2	it	-PRON-	PRP
12519	89	3	gently	gently	RB
12519	89	4	for	for	IN
12519	89	5	three	three	CD
12519	89	6	hours	hour	NNS
12519	89	7	,	,	,
12519	89	8	tie	tie	VB
12519	89	9	up	up	RP
12519	89	10	a	a	DT
12519	89	11	small	small	JJ
12519	89	12	bunch	bunch	NN
12519	89	13	of	of	IN
12519	89	14	thyme	thyme	NNS
12519	89	15	,	,	,
12519	89	16	and	and	CC
12519	89	17	let	let	VB
12519	89	18	it	-PRON-	PRP
12519	89	19	boil	boil	VB
12519	89	20	in	in	IN
12519	89	21	it	-PRON-	PRP
12519	89	22	half	half	PDT
12519	89	23	an	an	DT
12519	89	24	hour	hour	NN
12519	89	25	,	,	,
12519	89	26	then	then	RB
12519	89	27	take	take	VB
12519	89	28	it	-PRON-	PRP
12519	89	29	out	out	RP
12519	89	30	.	.	.
12519	90	1	Thicken	Thicken	NNP
12519	90	2	your	-PRON-	PRP$
12519	90	3	soup	soup	NN
12519	90	4	with	with	IN
12519	90	5	a	a	DT
12519	90	6	large	large	JJ
12519	90	7	spoonful	spoonful	NN
12519	90	8	of	of	IN
12519	90	9	butter	butter	NN
12519	90	10	rubbed	rub	VBN
12519	90	11	into	into	IN
12519	90	12	two	two	CD
12519	90	13	of	of	IN
12519	90	14	flour	flour	NN
12519	90	15	,	,	,
12519	90	16	the	the	DT
12519	90	17	yelks	yelk	NNS
12519	90	18	of	of	IN
12519	90	19	two	two	CD
12519	90	20	eggs	egg	NNS
12519	90	21	,	,	,
12519	90	22	and	and	CC
12519	90	23	half	half	PDT
12519	90	24	a	a	DT
12519	90	25	pint	pint	NN
12519	90	26	of	of	IN
12519	90	27	milk	milk	NN
12519	90	28	.	.	.
12519	91	1	Be	be	VB
12519	91	2	careful	careful	JJ
12519	91	3	not	not	RB
12519	91	4	to	to	TO
12519	91	5	let	let	VB
12519	91	6	it	-PRON-	PRP
12519	91	7	curdle	curdle	VB
12519	91	8	in	in	IN
12519	91	9	the	the	DT
12519	91	10	soup	soup	NN
12519	91	11	.	.	.
12519	92	1	*	*	NFP
12519	92	2	*	*	NFP
12519	92	3	*	*	NFP
12519	92	4	*	*	NFP
12519	92	5	*	*	NFP
12519	92	6	CATFISH	CATFISH	NNS
12519	92	7	SOUP	SOUP	NNP
12519	92	8	.	.	.
12519	93	1	_	_	NNP
12519	93	2	An	an	DT
12519	93	3	excellent	excellent	JJ
12519	93	4	dish	dish	NN
12519	93	5	for	for	IN
12519	93	6	those	those	DT
12519	93	7	who	who	WP
12519	93	8	have	have	VBP
12519	93	9	not	not	RB
12519	93	10	imbibed	imbibe	VBN
12519	93	11	a	a	DT
12519	93	12	needless	needless	JJ
12519	93	13	prejudice	prejudice	NN
12519	93	14	against	against	IN
12519	93	15	those	those	DT
12519	93	16	delicious	delicious	JJ
12519	93	17	fish	fish	NN
12519	93	18	.	.	.
12519	93	19	_	_	NNP
12519	93	20	Take	take	VB
12519	93	21	two	two	CD
12519	93	22	large	large	JJ
12519	93	23	or	or	CC
12519	93	24	four	four	CD
12519	93	25	small	small	JJ
12519	93	26	white	white	JJ
12519	93	27	catfish	catfish	NN
12519	93	28	that	that	WDT
12519	93	29	have	have	VBP
12519	93	30	been	be	VBN
12519	93	31	caught	catch	VBN
12519	93	32	in	in	IN
12519	93	33	deep	deep	JJ
12519	93	34	water	water	NN
12519	93	35	,	,	,
12519	93	36	cut	cut	VBD
12519	93	37	off	off	RP
12519	93	38	the	the	DT
12519	93	39	heads	head	NNS
12519	93	40	,	,	,
12519	93	41	and	and	CC
12519	93	42	skin	skin	NN
12519	93	43	and	and	CC
12519	93	44	clean	clean	VB
12519	93	45	the	the	DT
12519	93	46	bodies	body	NNS
12519	93	47	;	;	:
12519	93	48	cut	cut	VB
12519	93	49	each	each	DT
12519	93	50	in	in	IN
12519	93	51	three	three	CD
12519	93	52	parts	part	NNS
12519	93	53	,	,	,
12519	93	54	put	put	VBD
12519	93	55	them	-PRON-	PRP
12519	93	56	in	in	IN
12519	93	57	a	a	DT
12519	93	58	pot	pot	NN
12519	93	59	,	,	,
12519	93	60	with	with	IN
12519	93	61	a	a	DT
12519	93	62	pound	pound	NN
12519	93	63	of	of	IN
12519	93	64	lean	lean	JJ
12519	93	65	bacon	bacon	NN
12519	93	66	,	,	,
12519	93	67	a	a	DT
12519	93	68	large	large	JJ
12519	93	69	onion	onion	NN
12519	93	70	cut	cut	VBD
12519	93	71	up	up	RP
12519	93	72	,	,	,
12519	93	73	a	a	DT
12519	93	74	handful	handful	NN
12519	93	75	of	of	IN
12519	93	76	parsley	parsley	NN
12519	93	77	chopped	chop	VBN
12519	93	78	small	small	JJ
12519	93	79	,	,	,
12519	93	80	some	some	DT
12519	93	81	pepper	pepper	NN
12519	93	82	and	and	CC
12519	93	83	salt	salt	NN
12519	93	84	,	,	,
12519	93	85	pour	pour	VBP
12519	93	86	in	in	IN
12519	93	87	a	a	DT
12519	93	88	sufficient	sufficient	JJ
12519	93	89	quantity	quantity	NN
12519	93	90	of	of	IN
12519	93	91	water	water	NN
12519	93	92	,	,	,
12519	93	93	and	and	CC
12519	93	94	stew	stew	VB
12519	93	95	them	-PRON-	PRP
12519	93	96	till	till	IN
12519	93	97	the	the	DT
12519	93	98	fish	fish	NN
12519	93	99	are	be	VBP
12519	93	100	quite	quite	RB
12519	93	101	tender	tender	JJ
12519	93	102	but	but	CC
12519	93	103	not	not	RB
12519	93	104	broken	broken	JJ
12519	93	105	;	;	:
12519	93	106	beat	beat	VBD
12519	93	107	the	the	DT
12519	93	108	yelks	yelk	NNS
12519	93	109	of	of	IN
12519	93	110	four	four	CD
12519	93	111	fresh	fresh	JJ
12519	93	112	eggs	egg	NNS
12519	93	113	,	,	,
12519	93	114	add	add	VB
12519	93	115	to	to	IN
12519	93	116	them	-PRON-	PRP
12519	93	117	a	a	DT
12519	93	118	large	large	JJ
12519	93	119	spoonful	spoonful	NN
12519	93	120	of	of	IN
12519	93	121	butter	butter	NN
12519	93	122	,	,	,
12519	93	123	two	two	CD
12519	93	124	of	of	IN
12519	93	125	flour	flour	NN
12519	93	126	,	,	,
12519	93	127	and	and	CC
12519	93	128	half	half	PDT
12519	93	129	a	a	DT
12519	93	130	pint	pint	NN
12519	93	131	of	of	IN
12519	93	132	rich	rich	JJ
12519	93	133	milk	milk	NN
12519	93	134	;	;	:
12519	93	135	make	make	VB
12519	93	136	all	all	PDT
12519	93	137	these	these	DT
12519	93	138	warm	warm	JJ
12519	93	139	and	and	CC
12519	93	140	thicken	thicken	VBN
12519	93	141	the	the	DT
12519	93	142	soup	soup	NN
12519	93	143	,	,	,
12519	93	144	take	take	VB
12519	93	145	out	out	RP
12519	93	146	the	the	DT
12519	93	147	bacon	bacon	NN
12519	93	148	,	,	,
12519	93	149	and	and	CC
12519	93	150	put	put	VBD
12519	93	151	some	some	DT
12519	93	152	of	of	IN
12519	93	153	the	the	DT
12519	93	154	fish	fish	NN
12519	93	155	in	in	IN
12519	93	156	your	-PRON-	PRP$
12519	93	157	tureen	tureen	NN
12519	93	158	,	,	,
12519	93	159	pour	pour	VBP
12519	93	160	in	in	IN
12519	93	161	the	the	DT
12519	93	162	soup	soup	NN
12519	93	163	,	,	,
12519	93	164	and	and	CC
12519	93	165	serve	serve	VB
12519	93	166	it	-PRON-	PRP
12519	93	167	up	up	RP
12519	93	168	.	.	.
12519	94	1	*	*	NFP
12519	94	2	*	*	NFP
12519	94	3	*	*	NFP
12519	94	4	*	*	NFP
12519	94	5	*	*	NFP
12519	94	6	ONION	onion	NN
12519	94	7	SOUP	SOUP	NNP
12519	94	8	.	.	.
12519	95	1	Chop	chop	VB
12519	95	2	up	up	RP
12519	95	3	twelve	twelve	CD
12519	95	4	large	large	JJ
12519	95	5	onions	onion	NNS
12519	95	6	,	,	,
12519	95	7	boil	boil	VB
12519	95	8	them	-PRON-	PRP
12519	95	9	in	in	IN
12519	95	10	three	three	CD
12519	95	11	quarts	quart	NNS
12519	95	12	of	of	IN
12519	95	13	milk	milk	NN
12519	95	14	and	and	CC
12519	95	15	water	water	NN
12519	95	16	equally	equally	RB
12519	95	17	mixed	mixed	JJ
12519	95	18	,	,	,
12519	95	19	put	put	VBN
12519	95	20	in	in	RP
12519	95	21	a	a	DT
12519	95	22	bit	bit	NN
12519	95	23	of	of	IN
12519	95	24	veal	veal	NN
12519	95	25	or	or	CC
12519	95	26	fowl	fowl	NN
12519	95	27	,	,	,
12519	95	28	and	and	CC
12519	95	29	a	a	DT
12519	95	30	piece	piece	NN
12519	95	31	of	of	IN
12519	95	32	bacon	bacon	NN
12519	95	33	with	with	IN
12519	95	34	pepper	pepper	NN
12519	95	35	and	and	CC
12519	95	36	salt	salt	NN
12519	95	37	.	.	.
12519	96	1	When	when	WRB
12519	96	2	the	the	DT
12519	96	3	onions	onion	NNS
12519	96	4	are	be	VBP
12519	96	5	boiled	boil	VBN
12519	96	6	to	to	TO
12519	96	7	pulp	pulp	VB
12519	96	8	,	,	,
12519	96	9	thicken	thicken	VB
12519	96	10	it	-PRON-	PRP
12519	96	11	with	with	IN
12519	96	12	a	a	DT
12519	96	13	large	large	JJ
12519	96	14	spoonful	spoonful	NN
12519	96	15	of	of	IN
12519	96	16	butter	butter	NN
12519	96	17	mixed	mix	VBN
12519	96	18	with	with	IN
12519	96	19	one	one	CD
12519	96	20	of	of	IN
12519	96	21	flour	flour	NN
12519	96	22	.	.	.
12519	97	1	Take	take	VB
12519	97	2	out	out	RP
12519	97	3	the	the	DT
12519	97	4	meat	meat	NN
12519	97	5	,	,	,
12519	97	6	and	and	CC
12519	97	7	serve	serve	VB
12519	97	8	it	-PRON-	PRP
12519	97	9	up	up	RP
12519	97	10	with	with	IN
12519	97	11	toasted	toasted	JJ
12519	97	12	bread	bread	NN
12519	97	13	cut	cut	VBN
12519	97	14	in	in	IN
12519	97	15	small	small	JJ
12519	97	16	pieces	piece	NNS
12519	97	17	in	in	IN
12519	97	18	the	the	DT
12519	97	19	soup	soup	NN
12519	97	20	.	.	.
12519	98	1	*	*	NFP
12519	98	2	*	*	NFP
12519	98	3	*	*	NFP
12519	98	4	*	*	NFP
12519	98	5	*	*	NFP
12519	98	6	TO	to	TO
12519	98	7	DRESS	DRESS	NNP
12519	98	8	TURTLE	TURTLE	NNS
12519	98	9	.	.	.
12519	99	1	Kill	kill	VB
12519	99	2	it	-PRON-	PRP
12519	99	3	at	at	IN
12519	99	4	night	night	NN
12519	99	5	in	in	IN
12519	99	6	winter	winter	NN
12519	99	7	,	,	,
12519	99	8	and	and	CC
12519	99	9	in	in	IN
12519	99	10	the	the	DT
12519	99	11	morning	morning	NN
12519	99	12	in	in	IN
12519	99	13	summer	summer	NN
12519	99	14	.	.	.
12519	100	1	Hang	hang	VB
12519	100	2	it	-PRON-	PRP
12519	100	3	up	up	RP
12519	100	4	by	by	IN
12519	100	5	the	the	DT
12519	100	6	hind	hind	NN
12519	100	7	fins	fin	NNS
12519	100	8	,	,	,
12519	100	9	cut	cut	VBD
12519	100	10	off	off	RP
12519	100	11	the	the	DT
12519	100	12	head	head	NN
12519	100	13	and	and	CC
12519	100	14	let	let	VB
12519	100	15	it	-PRON-	PRP
12519	100	16	bleed	bleed	VB
12519	100	17	well	well	RB
12519	100	18	.	.	.
12519	101	1	Separate	separate	VB
12519	101	2	the	the	DT
12519	101	3	bottom	bottom	NN
12519	101	4	shell	shell	NN
12519	101	5	from	from	IN
12519	101	6	the	the	DT
12519	101	7	top	top	NN
12519	101	8	,	,	,
12519	101	9	with	with	IN
12519	101	10	great	great	JJ
12519	101	11	care	care	NN
12519	101	12	,	,	,
12519	101	13	lest	lest	IN
12519	101	14	the	the	DT
12519	101	15	gall	gall	NN
12519	101	16	bladder	bladder	NN
12519	101	17	be	be	VB
12519	101	18	broken	break	VBN
12519	101	19	,	,	,
12519	101	20	which	which	WDT
12519	101	21	must	must	MD
12519	101	22	be	be	VB
12519	101	23	cautiously	cautiously	RB
12519	101	24	taken	take	VBN
12519	101	25	out	out	RP
12519	101	26	and	and	CC
12519	101	27	thrown	throw	VBN
12519	101	28	away	away	RB
12519	101	29	.	.	.
12519	102	1	Put	put	VB
12519	102	2	the	the	DT
12519	102	3	liver	liver	NN
12519	102	4	in	in	IN
12519	102	5	a	a	DT
12519	102	6	bowl	bowl	NN
12519	102	7	of	of	IN
12519	102	8	water	water	NN
12519	102	9	.	.	.
12519	103	1	Empty	empty	JJ
12519	103	2	the	the	DT
12519	103	3	guts	gut	NNS
12519	103	4	and	and	CC
12519	103	5	lay	lie	VBD
12519	103	6	them	-PRON-	PRP
12519	103	7	in	in	IN
12519	103	8	water	water	NN
12519	103	9	;	;	:
12519	103	10	if	if	IN
12519	103	11	there	there	EX
12519	103	12	be	be	VB
12519	103	13	eggs	egg	NNS
12519	103	14	,	,	,
12519	103	15	put	put	VB
12519	103	16	them	-PRON-	PRP
12519	103	17	also	also	RB
12519	103	18	in	in	IN
12519	103	19	water	water	NN
12519	103	20	.	.	.
12519	104	1	It	-PRON-	PRP
12519	104	2	is	be	VBZ
12519	104	3	proper	proper	JJ
12519	104	4	to	to	TO
12519	104	5	have	have	VB
12519	104	6	a	a	DT
12519	104	7	separate	separate	JJ
12519	104	8	bowl	bowl	NN
12519	104	9	of	of	IN
12519	104	10	water	water	NN
12519	104	11	for	for	IN
12519	104	12	each	each	DT
12519	104	13	article	article	NN
12519	104	14	.	.	.
12519	105	1	Cut	cut	VB
12519	105	2	all	all	PDT
12519	105	3	the	the	DT
12519	105	4	flesh	flesh	NN
12519	105	5	from	from	IN
12519	105	6	the	the	DT
12519	105	7	bottom	bottom	NN
12519	105	8	shell	shell	NN
12519	105	9	,	,	,
12519	105	10	and	and	CC
12519	105	11	lay	lie	VBD
12519	105	12	it	-PRON-	PRP
12519	105	13	in	in	IN
12519	105	14	water	water	NN
12519	105	15	;	;	:
12519	105	16	then	then	RB
12519	105	17	break	break	VB
12519	105	18	the	the	DT
12519	105	19	shell	shell	NN
12519	105	20	in	in	IN
12519	105	21	two	two	CD
12519	105	22	,	,	,
12519	105	23	put	put	VB
12519	105	24	it	-PRON-	PRP
12519	105	25	in	in	IN
12519	105	26	a	a	DT
12519	105	27	pot	pot	NN
12519	105	28	after	after	IN
12519	105	29	having	have	VBG
12519	105	30	washed	wash	VBN
12519	105	31	it	-PRON-	PRP
12519	105	32	clean	clean	JJ
12519	105	33	;	;	:
12519	105	34	pour	pour	VB
12519	105	35	on	on	IN
12519	105	36	as	as	RB
12519	105	37	much	much	JJ
12519	105	38	water	water	NN
12519	105	39	as	as	IN
12519	105	40	will	will	MD
12519	105	41	cover	cover	VB
12519	105	42	it	-PRON-	PRP
12519	105	43	entirely	entirely	RB
12519	105	44	,	,	,
12519	105	45	add	add	VB
12519	105	46	one	one	CD
12519	105	47	pound	pound	NN
12519	105	48	of	of	IN
12519	105	49	middling	middling	NN
12519	105	50	,	,	,
12519	105	51	or	or	CC
12519	105	52	flitch	flitch	NN
12519	105	53	of	of	IN
12519	105	54	bacon	bacon	NN
12519	105	55	,	,	,
12519	105	56	with	with	IN
12519	105	57	four	four	CD
12519	105	58	onions	onion	NNS
12519	105	59	chopped	chop	VBN
12519	105	60	,	,	,
12519	105	61	and	and	CC
12519	105	62	set	set	VBD
12519	105	63	it	-PRON-	PRP
12519	105	64	on	on	IN
12519	105	65	the	the	DT
12519	105	66	fire	fire	NN
12519	105	67	to	to	TO
12519	105	68	boil	boil	VB
12519	105	69	.	.	.
12519	106	1	Open	open	VB
12519	106	2	the	the	DT
12519	106	3	guts	gut	NNS
12519	106	4	,	,	,
12519	106	5	cleanse	cleanse	VB
12519	106	6	them	-PRON-	PRP
12519	106	7	perfectly	perfectly	RB
12519	106	8	;	;	:
12519	106	9	take	take	VB
12519	106	10	off	off	RP
12519	106	11	the	the	DT
12519	106	12	inside	inside	JJ
12519	106	13	skin	skin	NN
12519	106	14	,	,	,
12519	106	15	and	and	CC
12519	106	16	put	put	VBD
12519	106	17	them	-PRON-	PRP
12519	106	18	in	in	IN
12519	106	19	the	the	DT
12519	106	20	pot	pot	NN
12519	106	21	with	with	IN
12519	106	22	the	the	DT
12519	106	23	shell	shell	NN
12519	106	24	;	;	:
12519	106	25	let	let	VB
12519	106	26	them	-PRON-	PRP
12519	106	27	boil	boil	VB
12519	106	28	steadily	steadily	RB
12519	106	29	for	for	IN
12519	106	30	three	three	CD
12519	106	31	hours	hour	NNS
12519	106	32	,	,	,
12519	106	33	and	and	CC
12519	106	34	if	if	IN
12519	106	35	the	the	DT
12519	106	36	water	water	NN
12519	106	37	boils	boil	VBZ
12519	106	38	away	away	RB
12519	106	39	too	too	RB
12519	106	40	much	much	RB
12519	106	41	,	,	,
12519	106	42	add	add	VB
12519	106	43	more	more	JJR
12519	106	44	.	.	.
12519	107	1	Wash	wash	VB
12519	107	2	the	the	DT
12519	107	3	top	top	JJ
12519	107	4	shell	shell	NN
12519	107	5	nicely	nicely	RB
12519	107	6	after	after	IN
12519	107	7	taking	take	VBG
12519	107	8	out	out	RP
12519	107	9	the	the	DT
12519	107	10	flesh	flesh	NN
12519	107	11	,	,	,
12519	107	12	cover	cover	VB
12519	107	13	it	-PRON-	PRP
12519	107	14	,	,	,
12519	107	15	and	and	CC
12519	107	16	set	set	VBD
12519	107	17	it	-PRON-	PRP
12519	107	18	by	by	RB
12519	107	19	.	.	.
12519	108	1	Parboil	Parboil	NNP
12519	108	2	the	the	DT
12519	108	3	fins	fin	NNS
12519	108	4	,	,	,
12519	108	5	clean	clean	VB
12519	108	6	them	-PRON-	PRP
12519	108	7	nicely	nicely	RB
12519	108	8	--	--	:
12519	108	9	taking	take	VBG
12519	108	10	off	off	RP
12519	108	11	all	all	PDT
12519	108	12	the	the	DT
12519	108	13	black	black	JJ
12519	108	14	skin	skin	NN
12519	108	15	,	,	,
12519	108	16	and	and	CC
12519	108	17	put	put	VBD
12519	108	18	them	-PRON-	PRP
12519	108	19	in	in	IN
12519	108	20	water	water	NN
12519	108	21	;	;	:
12519	108	22	cut	cut	VB
12519	108	23	the	the	DT
12519	108	24	flesh	flesh	NN
12519	108	25	taken	take	VBN
12519	108	26	from	from	IN
12519	108	27	the	the	DT
12519	108	28	bottom	bottom	NN
12519	108	29	and	and	CC
12519	108	30	top	top	JJ
12519	108	31	shell	shell	NN
12519	108	32	,	,	,
12519	108	33	in	in	IN
12519	108	34	small	small	JJ
12519	108	35	pieces	piece	NNS
12519	108	36	;	;	,
12519	108	37	cut	cut	VBD
12519	108	38	the	the	DT
12519	108	39	fins	fin	NNS
12519	108	40	in	in	IN
12519	108	41	two	two	CD
12519	108	42	,	,	,
12519	108	43	lay	lie	VBD
12519	108	44	them	-PRON-	PRP
12519	108	45	with	with	IN
12519	108	46	the	the	DT
12519	108	47	flesh	flesh	NN
12519	108	48	in	in	IN
12519	108	49	a	a	DT
12519	108	50	dish	dish	NN
12519	108	51	;	;	:
12519	108	52	sprinkle	sprinkle	VB
12519	108	53	some	some	DT
12519	108	54	salt	salt	NN
12519	108	55	over	over	RB
12519	108	56	,	,	,
12519	108	57	and	and	CC
12519	108	58	cover	cover	VB
12519	108	59	them	-PRON-	PRP
12519	108	60	up	up	RP
12519	108	61	.	.	.
12519	109	1	When	when	WRB
12519	109	2	the	the	DT
12519	109	3	shell	shell	NN
12519	109	4	,	,	,
12519	109	5	&	&	CC
12519	109	6	c.	c.	NNP
12519	109	7	is	be	VBZ
12519	109	8	done	do	VBN
12519	109	9	,	,	,
12519	109	10	take	take	VB
12519	109	11	out	out	RP
12519	109	12	the	the	DT
12519	109	13	bacon	bacon	NN
12519	109	14	,	,	,
12519	109	15	scrape	scrape	VB
12519	109	16	the	the	DT
12519	109	17	shell	shell	NNP
12519	109	18	clean	clean	NNP
12519	109	19	,	,	,
12519	109	20	and	and	CC
12519	109	21	strain	strain	VB
12519	109	22	the	the	DT
12519	109	23	liquor	liquor	NN
12519	109	24	;	;	:
12519	109	25	about	about	RB
12519	109	26	one	one	CD
12519	109	27	quart	quart	NN
12519	109	28	of	of	IN
12519	109	29	which	which	WDT
12519	109	30	must	must	MD
12519	109	31	be	be	VB
12519	109	32	put	put	VBN
12519	109	33	back	back	RB
12519	109	34	in	in	IN
12519	109	35	the	the	DT
12519	109	36	pot	pot	NN
12519	109	37	;	;	:
12519	109	38	reserve	reserve	VB
12519	109	39	the	the	DT
12519	109	40	rest	rest	NN
12519	109	41	for	for	IN
12519	109	42	soup	soup	NN
12519	109	43	;	;	:
12519	109	44	pick	pick	VB
12519	109	45	out	out	RP
12519	109	46	the	the	DT
12519	109	47	guts	gut	NNS
12519	109	48	,	,	,
12519	109	49	and	and	CC
12519	109	50	cut	cut	VBD
12519	109	51	them	-PRON-	PRP
12519	109	52	in	in	IN
12519	109	53	small	small	JJ
12519	109	54	pieces	piece	NNS
12519	109	55	;	;	:
12519	109	56	take	take	VB
12519	109	57	all	all	PDT
12519	109	58	the	the	DT
12519	109	59	nice	nice	JJ
12519	109	60	bits	bit	NNS
12519	109	61	that	that	WDT
12519	109	62	were	be	VBD
12519	109	63	strained	strain	VBN
12519	109	64	out	out	RP
12519	109	65	,	,	,
12519	109	66	put	put	VB
12519	109	67	them	-PRON-	PRP
12519	109	68	with	with	IN
12519	109	69	the	the	DT
12519	109	70	guts	gut	NNS
12519	109	71	into	into	IN
12519	109	72	the	the	DT
12519	109	73	gravy	gravy	NN
12519	109	74	;	;	,
12519	109	75	lay	lie	VBD
12519	109	76	in	in	IN
12519	109	77	the	the	DT
12519	109	78	fins	fin	NNS
12519	109	79	cut	cut	VBN
12519	109	80	in	in	IN
12519	109	81	pieces	piece	NNS
12519	109	82	with	with	IN
12519	109	83	them	-PRON-	PRP
12519	109	84	,	,	,
12519	109	85	and	and	CC
12519	109	86	as	as	RB
12519	109	87	much	much	JJ
12519	109	88	of	of	IN
12519	109	89	the	the	DT
12519	109	90	flesh	flesh	NN
12519	109	91	as	as	IN
12519	109	92	will	will	MD
12519	109	93	be	be	VB
12519	109	94	sufficient	sufficient	JJ
12519	109	95	to	to	TO
12519	109	96	fill	fill	VB
12519	109	97	the	the	DT
12519	109	98	upper	upper	JJ
12519	109	99	shell	shell	NN
12519	109	100	;	;	:
12519	109	101	add	add	VB
12519	109	102	to	to	IN
12519	109	103	it	-PRON-	PRP
12519	109	104	,	,	,
12519	109	105	(	(	-LRB-
12519	109	106	if	if	IN
12519	109	107	a	a	DT
12519	109	108	large	large	JJ
12519	109	109	turtle	turtle	NN
12519	109	110	,	,	,
12519	109	111	)	)	-RRB-
12519	109	112	one	one	CD
12519	109	113	bottle	bottle	NN
12519	109	114	of	of	IN
12519	109	115	white	white	JJ
12519	109	116	wine	wine	NN
12519	109	117	;	;	:
12519	109	118	cayenne	cayenne	NNP
12519	109	119	pepper	pepper	NN
12519	109	120	,	,	,
12519	109	121	and	and	CC
12519	109	122	salt	salt	NN
12519	109	123	,	,	,
12519	109	124	to	to	IN
12519	109	125	your	-PRON-	PRP$
12519	109	126	taste	taste	NN
12519	109	127	,	,	,
12519	109	128	one	one	CD
12519	109	129	gill	gill	NN
12519	109	130	of	of	IN
12519	109	131	mushroom	mushroom	NN
12519	109	132	catsup	catsup	NN
12519	109	133	,	,	,
12519	109	134	one	one	CD
12519	109	135	gill	gill	NN
12519	109	136	of	of	IN
12519	109	137	lemon	lemon	NN
12519	109	138	pickle	pickle	NN
12519	109	139	,	,	,
12519	109	140	mace	mace	NN
12519	109	141	,	,	,
12519	109	142	nutmegs	nutmeg	NNS
12519	109	143	and	and	CC
12519	109	144	cloves	clove	NNS
12519	109	145	,	,	,
12519	109	146	pounded	pound	VBD
12519	109	147	,	,	,
12519	109	148	to	to	TO
12519	109	149	season	season	VB
12519	109	150	it	-PRON-	PRP
12519	109	151	high	high	RB
12519	109	152	.	.	.
12519	110	1	Mix	mix	VB
12519	110	2	two	two	CD
12519	110	3	large	large	JJ
12519	110	4	spoonsful	spoonsful	NN
12519	110	5	of	of	IN
12519	110	6	flour	flour	NN
12519	110	7	in	in	IN
12519	110	8	one	one	CD
12519	110	9	pound	pound	NN
12519	110	10	and	and	CC
12519	110	11	a	a	DT
12519	110	12	quarter	quarter	NN
12519	110	13	of	of	IN
12519	110	14	butter	butter	NN
12519	110	15	;	;	:
12519	110	16	put	put	VB
12519	110	17	it	-PRON-	PRP
12519	110	18	in	in	RP
12519	110	19	with	with	IN
12519	110	20	thyme	thyme	NNS
12519	110	21	,	,	,
12519	110	22	parsley	parsley	NNP
12519	110	23	,	,	,
12519	110	24	marjoram	marjoram	NNP
12519	110	25	and	and	CC
12519	110	26	savory	savory	JJ
12519	110	27	,	,	,
12519	110	28	tied	tie	VBN
12519	110	29	in	in	IN
12519	110	30	bunches	bunche	NNS
12519	110	31	;	;	:
12519	110	32	stew	stew	VB
12519	110	33	all	all	PDT
12519	110	34	these	these	DT
12519	110	35	together	together	RB
12519	110	36	,	,	,
12519	110	37	till	till	IN
12519	110	38	the	the	DT
12519	110	39	flesh	flesh	NN
12519	110	40	and	and	CC
12519	110	41	fins	fin	NNS
12519	110	42	are	be	VBP
12519	110	43	tender	tender	JJ
12519	110	44	;	;	:
12519	110	45	wash	wash	VB
12519	110	46	out	out	RP
12519	110	47	the	the	DT
12519	110	48	top	top	JJ
12519	110	49	shell	shell	NN
12519	110	50	,	,	,
12519	110	51	put	put	VBD
12519	110	52	a	a	DT
12519	110	53	puff	puff	NN
12519	110	54	paste	paste	NN
12519	110	55	around	around	IN
12519	110	56	the	the	DT
12519	110	57	brim	brim	NN
12519	110	58	;	;	:
12519	110	59	sprinkle	sprinkle	VB
12519	110	60	over	over	IN
12519	110	61	the	the	DT
12519	110	62	shell	shell	NNP
12519	110	63	pepper	pepper	NN
12519	110	64	and	and	CC
12519	110	65	salt	salt	NN
12519	110	66	,	,	,
12519	110	67	then	then	RB
12519	110	68	take	take	VB
12519	110	69	the	the	DT
12519	110	70	herbs	herb	NNS
12519	110	71	out	out	IN
12519	110	72	of	of	IN
12519	110	73	the	the	DT
12519	110	74	stew	stew	NN
12519	110	75	;	;	:
12519	110	76	if	if	IN
12519	110	77	the	the	DT
12519	110	78	gravy	gravy	NN
12519	110	79	is	be	VBZ
12519	110	80	not	not	RB
12519	110	81	thick	thick	JJ
12519	110	82	enough	enough	RB
12519	110	83	,	,	,
12519	110	84	add	add	VB
12519	110	85	a	a	DT
12519	110	86	little	little	RB
12519	110	87	more	more	JJR
12519	110	88	flour	flour	NN
12519	110	89	,	,	,
12519	110	90	and	and	CC
12519	110	91	fill	fill	VB
12519	110	92	the	the	DT
12519	110	93	shell	shell	NN
12519	110	94	;	;	:
12519	110	95	should	should	MD
12519	110	96	there	there	EX
12519	110	97	be	be	VB
12519	110	98	no	no	DT
12519	110	99	eggs	egg	NNS
12519	110	100	in	in	IN
12519	110	101	the	the	DT
12519	110	102	turtle	turtle	NN
12519	110	103	,	,	,
12519	110	104	boil	boil	VB
12519	110	105	six	six	CD
12519	110	106	new	new	JJ
12519	110	107	laid	lay	VBN
12519	110	108	ones	one	NNS
12519	110	109	for	for	IN
12519	110	110	ten	ten	CD
12519	110	111	minutes	minute	NNS
12519	110	112	,	,	,
12519	110	113	put	put	VBD
12519	110	114	them	-PRON-	PRP
12519	110	115	in	in	IN
12519	110	116	cold	cold	JJ
12519	110	117	water	water	NN
12519	110	118	a	a	DT
12519	110	119	short	short	JJ
12519	110	120	time	time	NN
12519	110	121	,	,	,
12519	110	122	peel	peel	VB
12519	110	123	them	-PRON-	PRP
12519	110	124	,	,	,
12519	110	125	cut	cut	VBD
12519	110	126	them	-PRON-	PRP
12519	110	127	in	in	IN
12519	110	128	two	two	CD
12519	110	129	,	,	,
12519	110	130	and	and	CC
12519	110	131	place	place	VB
12519	110	132	them	-PRON-	PRP
12519	110	133	on	on	IN
12519	110	134	the	the	DT
12519	110	135	turtle	turtle	NN
12519	110	136	;	;	:
12519	110	137	make	make	VB
12519	110	138	a	a	DT
12519	110	139	rich	rich	JJ
12519	110	140	forcemeat	forcemeat	NN
12519	110	141	,	,	,
12519	110	142	(	(	-LRB-
12519	110	143	see	see	VB
12519	110	144	receipt	receipt	NN
12519	110	145	for	for	IN
12519	110	146	forcemeat	forcemeat	NN
12519	110	147	,	,	,
12519	110	148	)	)	-RRB-
12519	110	149	fry	fry	VB
12519	110	150	the	the	DT
12519	110	151	balls	ball	NNS
12519	110	152	nicely	nicely	RB
12519	110	153	,	,	,
12519	110	154	and	and	CC
12519	110	155	put	put	VBD
12519	110	156	them	-PRON-	PRP
12519	110	157	also	also	RB
12519	110	158	in	in	IN
12519	110	159	the	the	DT
12519	110	160	shell	shell	NN
12519	110	161	;	;	:
12519	110	162	set	set	VBD
12519	110	163	it	-PRON-	PRP
12519	110	164	in	in	IN
12519	110	165	a	a	DT
12519	110	166	dripping	dripping	JJ
12519	110	167	pan	pan	NN
12519	110	168	,	,	,
12519	110	169	with	with	IN
12519	110	170	something	something	NN
12519	110	171	under	under	IN
12519	110	172	the	the	DT
12519	110	173	sides	side	NNS
12519	110	174	to	to	TO
12519	110	175	keep	keep	VB
12519	110	176	it	-PRON-	PRP
12519	110	177	steady	steady	JJ
12519	110	178	;	;	:
12519	110	179	have	have	VB
12519	110	180	the	the	DT
12519	110	181	oven	oven	NN
12519	110	182	heated	heat	VBN
12519	110	183	as	as	IN
12519	110	184	for	for	IN
12519	110	185	bread	bread	NN
12519	110	186	,	,	,
12519	110	187	and	and	CC
12519	110	188	let	let	VB
12519	110	189	it	-PRON-	PRP
12519	110	190	remain	remain	VB
12519	110	191	in	in	IN
12519	110	192	it	-PRON-	PRP
12519	110	193	till	till	IN
12519	110	194	nicely	nicely	RB
12519	110	195	browned	brown	VBN
12519	110	196	.	.	.
12519	111	1	Fry	fry	PRP
12519	111	2	the	the	DT
12519	111	3	liver	liver	NN
12519	111	4	and	and	CC
12519	111	5	send	send	VB
12519	111	6	it	-PRON-	PRP
12519	111	7	in	in	IN
12519	111	8	hot	hot	JJ
12519	111	9	.	.	.
12519	112	1	*	*	NFP
12519	112	2	*	*	NFP
12519	112	3	*	*	NFP
12519	112	4	*	*	NFP
12519	112	5	*	*	NFP
12519	112	6	FOR	for	IN
12519	112	7	THE	the	DT
12519	112	8	SOUP	SOUP	NNP
12519	112	9	.	.	.
12519	113	1	At	at	IN
12519	113	2	an	an	DT
12519	113	3	early	early	JJ
12519	113	4	hour	hour	NN
12519	113	5	in	in	IN
12519	113	6	the	the	DT
12519	113	7	morning	morning	NN
12519	113	8	,	,	,
12519	113	9	put	put	VBN
12519	113	10	on	on	RP
12519	113	11	eight	eight	CD
12519	113	12	pounds	pound	NNS
12519	113	13	of	of	IN
12519	113	14	coarse	coarse	JJ
12519	113	15	beef	beef	NN
12519	113	16	,	,	,
12519	113	17	some	some	DT
12519	113	18	bacon	bacon	NN
12519	113	19	,	,	,
12519	113	20	onions	onion	NNS
12519	113	21	,	,	,
12519	113	22	sweet	sweet	JJ
12519	113	23	herbs	herb	NNS
12519	113	24	,	,	,
12519	113	25	pepper	pepper	NN
12519	113	26	and	and	CC
12519	113	27	salt	salt	NN
12519	113	28	.	.	.
12519	114	1	Make	make	VB
12519	114	2	a	a	DT
12519	114	3	rich	rich	JJ
12519	114	4	soup	soup	NN
12519	114	5	,	,	,
12519	114	6	strain	strain	VB
12519	114	7	it	-PRON-	PRP
12519	114	8	and	and	CC
12519	114	9	thicken	thicken	VBN
12519	114	10	with	with	IN
12519	114	11	a	a	DT
12519	114	12	bit	bit	NN
12519	114	13	of	of	IN
12519	114	14	butter	butter	NN
12519	114	15	,	,	,
12519	114	16	and	and	CC
12519	114	17	brown	brown	JJ
12519	114	18	flour	flour	NN
12519	114	19	;	;	:
12519	114	20	add	add	VB
12519	114	21	to	to	IN
12519	114	22	it	-PRON-	PRP
12519	114	23	the	the	DT
12519	114	24	water	water	NN
12519	114	25	left	leave	VBD
12519	114	26	from	from	IN
12519	114	27	boiling	boil	VBG
12519	114	28	the	the	DT
12519	114	29	bottom	bottom	NN
12519	114	30	shell	shell	NN
12519	114	31	;	;	:
12519	114	32	season	season	VB
12519	114	33	it	-PRON-	PRP
12519	114	34	very	very	RB
12519	114	35	high	high	JJ
12519	114	36	with	with	IN
12519	114	37	wine	wine	NN
12519	114	38	,	,	,
12519	114	39	catsup	catsup	NN
12519	114	40	,	,	,
12519	114	41	spice	spice	NN
12519	114	42	and	and	CC
12519	114	43	cayenne	cayenne	NN
12519	114	44	;	;	,
12519	114	45	put	put	VBN
12519	114	46	in	in	IN
12519	114	47	the	the	DT
12519	114	48	flesh	flesh	NN
12519	114	49	you	-PRON-	PRP
12519	114	50	reserved	reserve	VBD
12519	114	51	,	,	,
12519	114	52	and	and	CC
12519	114	53	if	if	IN
12519	114	54	that	that	DT
12519	114	55	is	be	VBZ
12519	114	56	not	not	RB
12519	114	57	enough	enough	JJ
12519	114	58	,	,	,
12519	114	59	add	add	VB
12519	114	60	the	the	DT
12519	114	61	nicest	nice	JJS
12519	114	62	parts	part	NNS
12519	114	63	of	of	IN
12519	114	64	a	a	DT
12519	114	65	well	well	RB
12519	114	66	boiled	boil	VBN
12519	114	67	calf	calf	NN
12519	114	68	's	's	POS
12519	114	69	head	head	NN
12519	114	70	;	;	:
12519	114	71	but	but	CC
12519	114	72	do	do	VBP
12519	114	73	not	not	RB
12519	114	74	use	use	VB
12519	114	75	the	the	DT
12519	114	76	eyes	eye	NNS
12519	114	77	or	or	CC
12519	114	78	tongue	tongue	NN
12519	114	79	;	;	:
12519	114	80	let	let	VB
12519	114	81	it	-PRON-	PRP
12519	114	82	boil	boil	VB
12519	114	83	till	till	IN
12519	114	84	tender	tender	NN
12519	114	85	,	,	,
12519	114	86	and	and	CC
12519	114	87	serve	serve	VB
12519	114	88	it	-PRON-	PRP
12519	114	89	up	up	RP
12519	114	90	with	with	IN
12519	114	91	fried	fried	JJ
12519	114	92	forcemeat	forcemeat	NN
12519	114	93	balls	ball	NNS
12519	114	94	in	in	IN
12519	114	95	it	-PRON-	PRP
12519	114	96	.	.	.
12519	115	1	If	if	IN
12519	115	2	you	-PRON-	PRP
12519	115	3	have	have	VBP
12519	115	4	curry	curry	NN
12519	115	5	powder	powder	NN
12519	115	6	,	,	,
12519	115	7	(	(	-LRB-
12519	115	8	see	see	VB
12519	115	9	receipt	receipt	NN
12519	115	10	for	for	IN
12519	115	11	it	-PRON-	PRP
12519	115	12	,	,	,
12519	115	13	)	)	-RRB-
12519	115	14	it	-PRON-	PRP
12519	115	15	will	will	MD
12519	115	16	give	give	VB
12519	115	17	a	a	DT
12519	115	18	higher	high	JJR
12519	115	19	flavour	flavour	NN
12519	115	20	to	to	IN
12519	115	21	both	both	DT
12519	115	22	soup	soup	NN
12519	115	23	and	and	CC
12519	115	24	turtle	turtle	NN
12519	115	25	,	,	,
12519	115	26	than	than	IN
12519	115	27	spice	spice	NN
12519	115	28	.	.	.
12519	116	1	Should	Should	MD
12519	116	2	you	-PRON-	PRP
12519	116	3	not	not	RB
12519	116	4	want	want	VB
12519	116	5	soup	soup	NN
12519	116	6	,	,	,
12519	116	7	the	the	DT
12519	116	8	remaining	remain	VBG
12519	116	9	flesh	flesh	NN
12519	116	10	may	may	MD
12519	116	11	be	be	VB
12519	116	12	fried	fry	VBN
12519	116	13	,	,	,
12519	116	14	and	and	CC
12519	116	15	served	serve	VBD
12519	116	16	with	with	IN
12519	116	17	a	a	DT
12519	116	18	rich	rich	JJ
12519	116	19	gravy	gravy	NN
12519	116	20	.	.	.
12519	117	1	*	*	NFP
12519	117	2	*	*	NFP
12519	117	3	*	*	NFP
12519	117	4	*	*	NFP
12519	117	5	*	*	NFP
12519	117	6	MOCK	MOCK	NNP
12519	117	7	TURTLE	TURTLE	NNS
12519	117	8	SOUP	soup	NN
12519	117	9	OF	of	IN
12519	117	10	CALF	CALF	NNP
12519	117	11	'S	'S	NNP
12519	117	12	HEAD	HEAD	NNP
12519	117	13	.	.	.
12519	118	1	Have	have	VBP
12519	118	2	a	a	DT
12519	118	3	large	large	JJ
12519	118	4	head	head	NN
12519	118	5	cleaned	clean	VBN
12519	118	6	nicely	nicely	RB
12519	118	7	without	without	IN
12519	118	8	taking	take	VBG
12519	118	9	off	off	RP
12519	118	10	the	the	DT
12519	118	11	skin	skin	NN
12519	118	12	,	,	,
12519	118	13	divide	divide	VB
12519	118	14	the	the	DT
12519	118	15	chop	chop	NN
12519	118	16	from	from	IN
12519	118	17	the	the	DT
12519	118	18	front	front	NN
12519	118	19	of	of	IN
12519	118	20	the	the	DT
12519	118	21	head	head	NN
12519	118	22	,	,	,
12519	118	23	take	take	VB
12519	118	24	out	out	RP
12519	118	25	the	the	DT
12519	118	26	tongue	tongue	NN
12519	118	27	,	,	,
12519	118	28	(	(	-LRB-
12519	118	29	which	which	WDT
12519	118	30	is	be	VBZ
12519	118	31	best	good	JJS
12519	118	32	when	when	WRB
12519	118	33	salted	salt	VBN
12519	118	34	,	,	,
12519	118	35	)	)	-RRB-
12519	118	36	put	put	VBD
12519	118	37	on	on	IN
12519	118	38	the	the	DT
12519	118	39	head	head	NN
12519	118	40	with	with	IN
12519	118	41	a	a	DT
12519	118	42	gallon	gallon	NN
12519	118	43	of	of	IN
12519	118	44	water	water	NN
12519	118	45	,	,	,
12519	118	46	the	the	DT
12519	118	47	hock	hock	NN
12519	118	48	of	of	IN
12519	118	49	a	a	DT
12519	118	50	ham	ham	NN
12519	118	51	or	or	CC
12519	118	52	a	a	DT
12519	118	53	piece	piece	NN
12519	118	54	of	of	IN
12519	118	55	nice	nice	JJ
12519	118	56	pork	pork	NN
12519	118	57	,	,	,
12519	118	58	four	four	CD
12519	118	59	or	or	CC
12519	118	60	five	five	CD
12519	118	61	onions	onion	NNS
12519	118	62	,	,	,
12519	118	63	thyme	thyme	NNS
12519	118	64	,	,	,
12519	118	65	parsley	parsley	NN
12519	118	66	,	,	,
12519	118	67	cloves	clove	NNS
12519	118	68	and	and	CC
12519	118	69	nutmeg	nutmeg	NN
12519	118	70	,	,	,
12519	118	71	pepper	pepper	NN
12519	118	72	and	and	CC
12519	118	73	salt	salt	NN
12519	118	74	,	,	,
12519	118	75	boil	boil	VB
12519	118	76	all	all	PDT
12519	118	77	these	these	DT
12519	118	78	together	together	RB
12519	118	79	until	until	IN
12519	118	80	the	the	DT
12519	118	81	flesh	flesh	NN
12519	118	82	on	on	IN
12519	118	83	the	the	DT
12519	118	84	head	head	NN
12519	118	85	is	be	VBZ
12519	118	86	quite	quite	RB
12519	118	87	tender	tender	JJ
12519	118	88	,	,	,
12519	118	89	then	then	RB
12519	118	90	take	take	VB
12519	118	91	it	-PRON-	PRP
12519	118	92	up	up	RP
12519	118	93	,	,	,
12519	118	94	cut	cut	VB
12519	118	95	all	all	DT
12519	118	96	into	into	IN
12519	118	97	small	small	JJ
12519	118	98	pieces	piece	NNS
12519	118	99	,	,	,
12519	118	100	take	take	VB
12519	118	101	the	the	DT
12519	118	102	eyes	eye	NNS
12519	118	103	out	out	RB
12519	118	104	carefully	carefully	RB
12519	118	105	,	,	,
12519	118	106	strain	strain	VB
12519	118	107	the	the	DT
12519	118	108	water	water	NN
12519	118	109	in	in	IN
12519	118	110	which	which	WDT
12519	118	111	it	-PRON-	PRP
12519	118	112	was	be	VBD
12519	118	113	boiled	boil	VBN
12519	118	114	,	,	,
12519	118	115	add	add	VB
12519	118	116	half	half	PDT
12519	118	117	a	a	DT
12519	118	118	pint	pint	NN
12519	118	119	of	of	IN
12519	118	120	wine	wine	NN
12519	118	121	and	and	CC
12519	118	122	a	a	DT
12519	118	123	gill	gill	NN
12519	118	124	of	of	IN
12519	118	125	mushroom	mushroom	NN
12519	118	126	catsup	catsup	NN
12519	118	127	,	,	,
12519	118	128	let	let	VB
12519	118	129	it	-PRON-	PRP
12519	118	130	boil	boil	VB
12519	118	131	slowly	slowly	RB
12519	118	132	till	till	IN
12519	118	133	reduced	reduce	VBN
12519	118	134	to	to	IN
12519	118	135	two	two	CD
12519	118	136	quarts	quart	NNS
12519	118	137	,	,	,
12519	118	138	thicken	thicken	VB
12519	118	139	it	-PRON-	PRP
12519	118	140	with	with	IN
12519	118	141	two	two	CD
12519	118	142	spoonsful	spoonsful	JJ
12519	118	143	of	of	IN
12519	118	144	browned	brown	VBN
12519	118	145	flour	flour	NN
12519	118	146	rubbed	rub	VBN
12519	118	147	into	into	IN
12519	118	148	four	four	CD
12519	118	149	ounces	ounce	NNS
12519	118	150	of	of	IN
12519	118	151	butter	butter	NN
12519	118	152	,	,	,
12519	118	153	put	put	VBD
12519	118	154	the	the	DT
12519	118	155	meat	meat	NN
12519	118	156	in	in	IN
12519	118	157	,	,	,
12519	118	158	and	and	CC
12519	118	159	after	after	IN
12519	118	160	stewing	stew	VBG
12519	118	161	it	-PRON-	PRP
12519	118	162	a	a	DT
12519	118	163	short	short	JJ
12519	118	164	time	time	NN
12519	118	165	,	,	,
12519	118	166	serve	serve	VB
12519	118	167	it	-PRON-	PRP
12519	118	168	up	up	RP
12519	118	169	.	.	.
12519	119	1	The	the	DT
12519	119	2	eyes	eye	NNS
12519	119	3	are	be	VBP
12519	119	4	a	a	DT
12519	119	5	great	great	JJ
12519	119	6	delicacy	delicacy	NN
12519	119	7	.	.	.
12519	120	1	*	*	NFP
12519	120	2	*	*	NFP
12519	120	3	*	*	NFP
12519	120	4	*	*	NFP
12519	120	5	*	*	NFP
12519	120	6	BEEF	beef	NN
12519	120	7	.	.	.
12519	121	1	DIRECTIONS	DIRECTIONS	NNP
12519	121	2	FOR	for	IN
12519	121	3	CURING	CURING	NNP
12519	121	4	BEEF	BEEF	NNP
12519	121	5	.	.	.
12519	122	1	Prepare	prepare	VB
12519	122	2	your	-PRON-	PRP$
12519	122	3	brine	brine	NN
12519	122	4	in	in	IN
12519	122	5	the	the	DT
12519	122	6	middle	middle	NN
12519	122	7	of	of	IN
12519	122	8	October	October	NNP
12519	122	9	,	,	,
12519	122	10	after	after	IN
12519	122	11	the	the	DT
12519	122	12	following	follow	VBG
12519	122	13	manner	manner	NN
12519	122	14	:	:	:
12519	122	15	get	get	VB
12519	122	16	a	a	DT
12519	122	17	thirty	thirty	CD
12519	122	18	gallon	gallon	NN
12519	122	19	cask	cask	NN
12519	122	20	,	,	,
12519	122	21	take	take	VB
12519	122	22	out	out	RP
12519	122	23	one	one	CD
12519	122	24	head	head	NN
12519	122	25	,	,	,
12519	122	26	drive	drive	VBP
12519	122	27	in	in	IN
12519	122	28	the	the	DT
12519	122	29	bung	bung	NN
12519	122	30	,	,	,
12519	122	31	and	and	CC
12519	122	32	put	put	VBD
12519	122	33	some	some	DT
12519	122	34	pitch	pitch	NN
12519	122	35	on	on	IN
12519	122	36	it	-PRON-	PRP
12519	122	37	,	,	,
12519	122	38	to	to	TO
12519	122	39	prevent	prevent	VB
12519	122	40	leaking	leaking	NN
12519	122	41	.	.	.
12519	123	1	See	see	VB
12519	123	2	that	that	IN
12519	123	3	the	the	DT
12519	123	4	cask	cask	NN
12519	123	5	is	be	VBZ
12519	123	6	quite	quite	RB
12519	123	7	tight	tight	JJ
12519	123	8	and	and	CC
12519	123	9	clean	clean	JJ
12519	123	10	.	.	.
12519	124	1	Put	put	VB
12519	124	2	into	into	IN
12519	124	3	it	-PRON-	PRP
12519	124	4	one	one	CD
12519	124	5	pound	pound	NN
12519	124	6	of	of	IN
12519	124	7	saltpetre	saltpetre	NNP
12519	124	8	powdered	powder	VBN
12519	124	9	,	,	,
12519	124	10	fifteen	fifteen	CD
12519	124	11	quarts	quart	NNS
12519	124	12	of	of	IN
12519	124	13	salt	salt	NN
12519	124	14	,	,	,
12519	124	15	and	and	CC
12519	124	16	fifteen	fifteen	CD
12519	124	17	gallons	gallon	NNS
12519	124	18	of	of	IN
12519	124	19	cold	cold	JJ
12519	124	20	water	water	NN
12519	124	21	;	;	:
12519	124	22	stir	stir	VB
12519	124	23	it	-PRON-	PRP
12519	124	24	frequently	frequently	RB
12519	124	25	,	,	,
12519	124	26	until	until	IN
12519	124	27	dissolved	dissolve	VBN
12519	124	28	,	,	,
12519	124	29	throw	throw	VBP
12519	124	30	over	over	RP
12519	124	31	the	the	DT
12519	124	32	cask	cask	NN
12519	124	33	a	a	DT
12519	124	34	thick	thick	JJ
12519	124	35	cloth	cloth	NN
12519	124	36	,	,	,
12519	124	37	to	to	TO
12519	124	38	keep	keep	VB
12519	124	39	out	out	RP
12519	124	40	the	the	DT
12519	124	41	dust	dust	NN
12519	124	42	;	;	:
12519	124	43	look	look	VB
12519	124	44	at	at	IN
12519	124	45	it	-PRON-	PRP
12519	124	46	often	often	RB
12519	124	47	and	and	CC
12519	124	48	take	take	VB
12519	124	49	off	off	RP
12519	124	50	the	the	DT
12519	124	51	scum	scum	NN
12519	124	52	.	.	.
12519	125	1	These	these	DT
12519	125	2	proportions	proportion	NNS
12519	125	3	have	have	VBP
12519	125	4	been	be	VBN
12519	125	5	accurately	accurately	RB
12519	125	6	ascertained	ascertain	VBN
12519	125	7	--	--	:
12519	125	8	fifteen	fifteen	CD
12519	125	9	gallons	gallon	NNS
12519	125	10	of	of	IN
12519	125	11	cold	cold	JJ
12519	125	12	water	water	NN
12519	125	13	will	will	MD
12519	125	14	exactly	exactly	RB
12519	125	15	hold	hold	VB
12519	125	16	,	,	,
12519	125	17	in	in	IN
12519	125	18	solution	solution	NN
12519	125	19	,	,	,
12519	125	20	fifteen	fifteen	CD
12519	125	21	quarts	quart	NNS
12519	125	22	of	of	IN
12519	125	23	good	good	JJ
12519	125	24	clean	clean	JJ
12519	125	25	Liverpool	Liverpool	NNP
12519	125	26	salt	salt	NN
12519	125	27	,	,	,
12519	125	28	and	and	CC
12519	125	29	one	one	CD
12519	125	30	pound	pound	NN
12519	125	31	of	of	IN
12519	125	32	saltpetre	saltpetre	NNP
12519	125	33	:	:	:
12519	125	34	this	this	DT
12519	125	35	brine	brine	NN
12519	125	36	will	will	MD
12519	125	37	be	be	VB
12519	125	38	strong	strong	JJ
12519	125	39	enough	enough	RB
12519	125	40	to	to	TO
12519	125	41	bear	bear	VB
12519	125	42	up	up	RP
12519	125	43	an	an	DT
12519	125	44	egg	egg	NN
12519	125	45	:	:	:
12519	125	46	if	if	IN
12519	125	47	more	more	JJR
12519	125	48	salt	salt	NN
12519	125	49	be	be	VB
12519	125	50	added	add	VBN
12519	125	51	,	,	,
12519	125	52	it	-PRON-	PRP
12519	125	53	will	will	MD
12519	125	54	fall	fall	VB
12519	125	55	to	to	IN
12519	125	56	the	the	DT
12519	125	57	bottom	bottom	NN
12519	125	58	without	without	IN
12519	125	59	strengthening	strengthen	VBG
12519	125	60	the	the	DT
12519	125	61	brine	brine	NN
12519	125	62	,	,	,
12519	125	63	the	the	DT
12519	125	64	water	water	NN
12519	125	65	being	be	VBG
12519	125	66	already	already	RB
12519	125	67	saturated	saturate	VBN
12519	125	68	.	.	.
12519	126	1	This	this	DT
12519	126	2	brine	brine	NN
12519	126	3	will	will	MD
12519	126	4	cure	cure	VB
12519	126	5	all	all	PDT
12519	126	6	the	the	DT
12519	126	7	beef	beef	NN
12519	126	8	which	which	WDT
12519	126	9	a	a	DT
12519	126	10	private	private	JJ
12519	126	11	family	family	NN
12519	126	12	can	can	MD
12519	126	13	use	use	VB
12519	126	14	in	in	IN
12519	126	15	the	the	DT
12519	126	16	course	course	NN
12519	126	17	of	of	IN
12519	126	18	the	the	DT
12519	126	19	winter	winter	NN
12519	126	20	,	,	,
12519	126	21	and	and	CC
12519	126	22	requires	require	VBZ
12519	126	23	nothing	nothing	NN
12519	126	24	more	more	JJR
12519	126	25	to	to	TO
12519	126	26	be	be	VB
12519	126	27	done	do	VBN
12519	126	28	to	to	IN
12519	126	29	it	-PRON-	PRP
12519	126	30	except	except	IN
12519	126	31	occasionally	occasionally	RB
12519	126	32	skimming	skim	VBG
12519	126	33	the	the	DT
12519	126	34	dross	dross	NN
12519	126	35	that	that	WDT
12519	126	36	rises	rise	VBZ
12519	126	37	.	.	.
12519	127	1	It	-PRON-	PRP
12519	127	2	must	must	MD
12519	127	3	be	be	VB
12519	127	4	kept	keep	VBN
12519	127	5	in	in	IN
12519	127	6	a	a	DT
12519	127	7	cool	cool	JJ
12519	127	8	,	,	,
12519	127	9	dry	dry	JJ
12519	127	10	place	place	NN
12519	127	11	.	.	.
12519	128	1	For	for	IN
12519	128	2	salting	salt	VBG
12519	128	3	your	-PRON-	PRP$
12519	128	4	beef	beef	NN
12519	128	5	,	,	,
12519	128	6	get	get	VB
12519	128	7	a	a	DT
12519	128	8	molasses	molasse	NNS
12519	128	9	hogshead	hogshead	NN
12519	128	10	and	and	CC
12519	128	11	saw	see	VBD
12519	128	12	it	-PRON-	PRP
12519	128	13	in	in	IN
12519	128	14	two	two	CD
12519	128	15	,	,	,
12519	128	16	that	that	IN
12519	128	17	the	the	DT
12519	128	18	beef	beef	NN
12519	128	19	may	may	MD
12519	128	20	have	have	VB
12519	128	21	space	space	NN
12519	128	22	to	to	TO
12519	128	23	lie	lie	VB
12519	128	24	on	on	RB
12519	128	25	;	;	,
12519	128	26	bore	bear	VBD
12519	128	27	some	some	DT
12519	128	28	holes	hole	NNS
12519	128	29	in	in	IN
12519	128	30	the	the	DT
12519	128	31	bottom	bottom	NN
12519	128	32	of	of	IN
12519	128	33	these	these	DT
12519	128	34	tubs	tub	NNS
12519	128	35	,	,	,
12519	128	36	and	and	CC
12519	128	37	raise	raise	VB
12519	128	38	them	-PRON-	PRP
12519	128	39	on	on	IN
12519	128	40	one	one	CD
12519	128	41	side	side	NN
12519	128	42	about	about	IN
12519	128	43	an	an	DT
12519	128	44	inch	inch	NN
12519	128	45	,	,	,
12519	128	46	that	that	IN
12519	128	47	the	the	DT
12519	128	48	bloody	bloody	JJ
12519	128	49	brine	brine	NN
12519	128	50	may	may	MD
12519	128	51	run	run	VB
12519	128	52	off	off	RP
12519	128	53	.	.	.
12519	129	1	Be	be	VB
12519	129	2	sure	sure	JJ
12519	129	3	that	that	IN
12519	129	4	your	-PRON-	PRP$
12519	129	5	beef	beef	NN
12519	129	6	is	be	VBZ
12519	129	7	newly	newly	RB
12519	129	8	killed	kill	VBN
12519	129	9	--	--	:
12519	129	10	rub	rub	VB
12519	129	11	each	each	DT
12519	129	12	piece	piece	NN
12519	129	13	very	very	RB
12519	129	14	well	well	RB
12519	129	15	with	with	IN
12519	129	16	good	good	JJ
12519	129	17	Liverpool	Liverpool	NNP
12519	129	18	salt	salt	NN
12519	129	19	--	--	:
12519	129	20	a	a	DT
12519	129	21	vast	vast	JJ
12519	129	22	deal	deal	NN
12519	129	23	depends	depend	VBZ
12519	129	24	upon	upon	IN
12519	129	25	rubbing	rub	VBG
12519	129	26	the	the	DT
12519	129	27	salt	salt	NN
12519	129	28	into	into	IN
12519	129	29	every	every	DT
12519	129	30	part	part	NN
12519	129	31	--	--	:
12519	129	32	it	-PRON-	PRP
12519	129	33	is	be	VBZ
12519	129	34	unnecessary	unnecessary	JJ
12519	129	35	to	to	TO
12519	129	36	put	put	VB
12519	129	37	saltpetre	saltpetre	NNP
12519	129	38	on	on	IN
12519	129	39	it	-PRON-	PRP
12519	129	40	;	;	:
12519	129	41	sprinkle	sprinkle	VB
12519	129	42	a	a	DT
12519	129	43	good	good	JJ
12519	129	44	deal	deal	NN
12519	129	45	of	of	IN
12519	129	46	salt	salt	NN
12519	129	47	on	on	IN
12519	129	48	the	the	DT
12519	129	49	bottom	bottom	NN
12519	129	50	of	of	IN
12519	129	51	the	the	DT
12519	129	52	tub	tub	NN
12519	129	53	.	.	.
12519	130	1	When	when	WRB
12519	130	2	the	the	DT
12519	130	3	beef	beef	NN
12519	130	4	is	be	VBZ
12519	130	5	well	well	RB
12519	130	6	salted	salted	JJ
12519	130	7	,	,	,
12519	130	8	lay	lie	VBD
12519	130	9	it	-PRON-	PRP
12519	130	10	in	in	IN
12519	130	11	the	the	DT
12519	130	12	tub	tub	NN
12519	130	13	,	,	,
12519	130	14	and	and	CC
12519	130	15	be	be	VB
12519	130	16	sure	sure	JJ
12519	130	17	you	-PRON-	PRP
12519	130	18	put	put	VBP
12519	130	19	the	the	DT
12519	130	20	fleshy	fleshy	NN
12519	130	21	side	side	NN
12519	130	22	downward	downward	RB
12519	130	23	.	.	.
12519	131	1	Put	put	VB
12519	131	2	a	a	DT
12519	131	3	great	great	JJ
12519	131	4	deal	deal	NN
12519	131	5	of	of	IN
12519	131	6	salt	salt	NN
12519	131	7	on	on	IN
12519	131	8	your	-PRON-	PRP$
12519	131	9	beef	beef	NN
12519	131	10	after	after	IN
12519	131	11	it	-PRON-	PRP
12519	131	12	is	be	VBZ
12519	131	13	packed	pack	VBN
12519	131	14	in	in	IN
12519	131	15	the	the	DT
12519	131	16	tub	tub	NN
12519	131	17	;	;	:
12519	131	18	this	this	DT
12519	131	19	protects	protect	VBZ
12519	131	20	it	-PRON-	PRP
12519	131	21	from	from	IN
12519	131	22	animals	animal	NNS
12519	131	23	who	who	WP
12519	131	24	might	may	MD
12519	131	25	eat	eat	VB
12519	131	26	,	,	,
12519	131	27	if	if	IN
12519	131	28	they	-PRON-	PRP
12519	131	29	could	could	MD
12519	131	30	smell	smell	VB
12519	131	31	it	-PRON-	PRP
12519	131	32	,	,	,
12519	131	33	and	and	CC
12519	131	34	does	do	VBZ
12519	131	35	not	not	RB
12519	131	36	waste	waste	VB
12519	131	37	the	the	DT
12519	131	38	salt	salt	NN
12519	131	39	,	,	,
12519	131	40	for	for	IN
12519	131	41	the	the	DT
12519	131	42	beef	beef	NN
12519	131	43	can	can	MD
12519	131	44	only	only	RB
12519	131	45	dissolve	dissolve	VB
12519	131	46	a	a	DT
12519	131	47	certain	certain	JJ
12519	131	48	portion	portion	NN
12519	131	49	.	.	.
12519	132	1	You	-PRON-	PRP
12519	132	2	must	must	MD
12519	132	3	let	let	VB
12519	132	4	the	the	DT
12519	132	5	beef	beef	NN
12519	132	6	lie	lie	VB
12519	132	7	in	in	IN
12519	132	8	salt	salt	NN
12519	132	9	ten	ten	CD
12519	132	10	days	day	NNS
12519	132	11	,	,	,
12519	132	12	then	then	RB
12519	132	13	take	take	VB
12519	132	14	it	-PRON-	PRP
12519	132	15	out	out	RP
12519	132	16	,	,	,
12519	132	17	brush	brush	VB
12519	132	18	off	off	IN
12519	132	19	the	the	DT
12519	132	20	salt	salt	NN
12519	132	21	,	,	,
12519	132	22	and	and	CC
12519	132	23	wipe	wipe	VB
12519	132	24	it	-PRON-	PRP
12519	132	25	with	with	IN
12519	132	26	a	a	DT
12519	132	27	damp	damp	JJ
12519	132	28	cloth	cloth	NN
12519	132	29	;	;	:
12519	132	30	put	put	VB
12519	132	31	it	-PRON-	PRP
12519	132	32	in	in	IN
12519	132	33	the	the	DT
12519	132	34	brine	brine	NN
12519	132	35	with	with	IN
12519	132	36	a	a	DT
12519	132	37	bit	bit	NN
12519	132	38	of	of	IN
12519	132	39	board	board	NN
12519	132	40	and	and	CC
12519	132	41	weight	weight	NN
12519	132	42	to	to	TO
12519	132	43	keep	keep	VB
12519	132	44	it	-PRON-	PRP
12519	132	45	under	under	IN
12519	132	46	.	.	.
12519	133	1	In	in	IN
12519	133	2	about	about	RB
12519	133	3	ten	ten	CD
12519	133	4	days	day	NNS
12519	133	5	it	-PRON-	PRP
12519	133	6	will	will	MD
12519	133	7	look	look	VB
12519	133	8	red	red	JJ
12519	133	9	and	and	CC
12519	133	10	be	be	VB
12519	133	11	fit	fit	JJ
12519	133	12	for	for	IN
12519	133	13	the	the	DT
12519	133	14	table	table	NN
12519	133	15	,	,	,
12519	133	16	but	but	CC
12519	133	17	it	-PRON-	PRP
12519	133	18	will	will	MD
12519	133	19	be	be	VB
12519	133	20	red	red	JJ
12519	133	21	much	much	RB
12519	133	22	sooner	soon	RBR
12519	133	23	when	when	WRB
12519	133	24	the	the	DT
12519	133	25	brine	brine	NN
12519	133	26	becomes	become	VBZ
12519	133	27	older	old	JJR
12519	133	28	.	.	.
12519	134	1	The	the	DT
12519	134	2	best	good	JJS
12519	134	3	time	time	NN
12519	134	4	to	to	TO
12519	134	5	begin	begin	VB
12519	134	6	to	to	TO
12519	134	7	salt	salt	VB
12519	134	8	beef	beef	NN
12519	134	9	is	be	VBZ
12519	134	10	the	the	DT
12519	134	11	latter	latter	JJ
12519	134	12	end	end	NN
12519	134	13	of	of	IN
12519	134	14	October	October	NNP
12519	134	15	,	,	,
12519	134	16	if	if	IN
12519	134	17	the	the	DT
12519	134	18	weather	weather	NN
12519	134	19	be	be	VB
12519	134	20	cool	cool	JJ
12519	134	21	,	,	,
12519	134	22	and	and	CC
12519	134	23	from	from	IN
12519	134	24	that	that	DT
12519	134	25	time	time	NN
12519	134	26	have	have	VBP
12519	134	27	it	-PRON-	PRP
12519	134	28	in	in	IN
12519	134	29	succession	succession	NN
12519	134	30	.	.	.
12519	135	1	When	when	WRB
12519	135	2	your	-PRON-	PRP$
12519	135	3	beef	beef	NN
12519	135	4	is	be	VBZ
12519	135	5	taken	take	VBN
12519	135	6	out	out	IN
12519	135	7	of	of	IN
12519	135	8	the	the	DT
12519	135	9	tub	tub	NN
12519	135	10	,	,	,
12519	135	11	stir	stir	VB
12519	135	12	the	the	DT
12519	135	13	salt	salt	NN
12519	135	14	about	about	IN
12519	135	15	to	to	TO
12519	135	16	dry	dry	VB
12519	135	17	,	,	,
12519	135	18	that	that	IN
12519	135	19	it	-PRON-	PRP
12519	135	20	may	may	MD
12519	135	21	be	be	VB
12519	135	22	ready	ready	JJ
12519	135	23	for	for	IN
12519	135	24	the	the	DT
12519	135	25	next	next	JJ
12519	135	26	pieces	piece	NNS
12519	135	27	.	.	.
12519	136	1	Tongues	tongue	NNS
12519	136	2	are	be	VBP
12519	136	3	cured	cure	VBN
12519	136	4	in	in	IN
12519	136	5	the	the	DT
12519	136	6	same	same	JJ
12519	136	7	manner	manner	NN
12519	136	8	.	.	.
12519	137	1	*	*	NFP
12519	137	2	*	*	NFP
12519	137	3	*	*	NFP
12519	137	4	*	*	NFP
12519	137	5	*	*	NFP
12519	137	6	TO	to	IN
12519	137	7	DRY	DRY	NNP
12519	137	8	BEEF	BEEF	NNP
12519	137	9	FOR	for	IN
12519	137	10	SUMMER	summer	NN
12519	137	11	USE	use	NN
12519	137	12	.	.	.
12519	138	1	The	the	DT
12519	138	2	best	good	JJS
12519	138	3	pieces	piece	NNS
12519	138	4	for	for	IN
12519	138	5	this	this	DT
12519	138	6	purpose	purpose	NN
12519	138	7	are	be	VBP
12519	138	8	the	the	DT
12519	138	9	thin	thin	JJ
12519	138	10	briskets	brisket	NNS
12519	138	11	,	,	,
12519	138	12	or	or	CC
12519	138	13	that	that	DT
12519	138	14	part	part	NN
12519	138	15	of	of	IN
12519	138	16	the	the	DT
12519	138	17	plate	plate	NN
12519	138	18	which	which	WDT
12519	138	19	is	be	VBZ
12519	138	20	farthest	farthest	NN
12519	138	21	from	from	IN
12519	138	22	the	the	DT
12519	138	23	shoulder	shoulder	NN
12519	138	24	of	of	IN
12519	138	25	the	the	DT
12519	138	26	animal	animal	NN
12519	138	27	,	,	,
12519	138	28	the	the	DT
12519	138	29	round	round	NN
12519	138	30	and	and	CC
12519	138	31	rib	rib	NN
12519	138	32	pieces	piece	NNS
12519	138	33	which	which	WDT
12519	138	34	are	be	VBP
12519	138	35	commonly	commonly	RB
12519	138	36	used	use	VBN
12519	138	37	for	for	IN
12519	138	38	roasting	roast	VBG
12519	138	39	.	.	.
12519	139	1	These	these	DT
12519	139	2	should	should	MD
12519	139	3	not	not	RB
12519	139	4	be	be	VB
12519	139	5	cut	cut	VBN
12519	139	6	with	with	IN
12519	139	7	long	long	JJ
12519	139	8	ribs	rib	NNS
12519	139	9	and	and	CC
12519	139	10	the	the	DT
12519	139	11	back	back	NN
12519	139	12	-	-	HYPH
12519	139	13	bones	bone	NNS
12519	139	14	must	must	MD
12519	139	15	be	be	VB
12519	139	16	sawed	saw	VBN
12519	139	17	off	off	RP
12519	139	18	as	as	RB
12519	139	19	close	close	RB
12519	139	20	as	as	IN
12519	139	21	possible	possible	JJ
12519	139	22	,	,	,
12519	139	23	that	that	IN
12519	139	24	the	the	DT
12519	139	25	piece	piece	NN
12519	139	26	may	may	MD
12519	139	27	lay	lay	VB
12519	139	28	flat	flat	JJ
12519	139	29	in	in	IN
12519	139	30	the	the	DT
12519	139	31	dish	dish	NN
12519	139	32	.	.	.
12519	140	1	About	about	IN
12519	140	2	the	the	DT
12519	140	3	middle	middle	NN
12519	140	4	of	of	IN
12519	140	5	February	February	NNP
12519	140	6	,	,	,
12519	140	7	select	select	VB
12519	140	8	your	-PRON-	PRP$
12519	140	9	beef	beef	NN
12519	140	10	from	from	IN
12519	140	11	an	an	DT
12519	140	12	animal	animal	NN
12519	140	13	well	well	RB
12519	140	14	fatted	fat	VBN
12519	140	15	with	with	IN
12519	140	16	corn	corn	NN
12519	140	17	,	,	,
12519	140	18	and	and	CC
12519	140	19	which	which	WDT
12519	140	20	,	,	,
12519	140	21	when	when	WRB
12519	140	22	killed	kill	VBN
12519	140	23	,	,	,
12519	140	24	will	will	MD
12519	140	25	weigh	weigh	VB
12519	140	26	one	one	CD
12519	140	27	hundred	hundred	CD
12519	140	28	and	and	CC
12519	140	29	fifty	fifty	CD
12519	140	30	per	per	IN
12519	140	31	quarter	quarter	NN
12519	140	32	--	--	:
12519	140	33	larger	large	JJR
12519	140	34	oxen	oxen	NN
12519	140	35	are	be	VBP
12519	140	36	always	always	RB
12519	140	37	coarse	coarse	JJ
12519	140	38	.	.	.
12519	141	1	Salt	salt	VB
12519	141	2	the	the	DT
12519	141	3	pieces	piece	NNS
12519	141	4	as	as	IN
12519	141	5	directed	direct	VBN
12519	141	6	,	,	,
12519	141	7	let	let	VB
12519	141	8	them	-PRON-	PRP
12519	141	9	lie	lie	VB
12519	141	10	one	one	CD
12519	141	11	fortnight	fortnight	NN
12519	141	12	,	,	,
12519	141	13	then	then	RB
12519	141	14	put	put	VB
12519	141	15	them	-PRON-	PRP
12519	141	16	in	in	IN
12519	141	17	brine	brine	NN
12519	141	18	,	,	,
12519	141	19	where	where	WRB
12519	141	20	they	-PRON-	PRP
12519	141	21	must	must	MD
12519	141	22	remain	remain	VB
12519	141	23	three	three	CD
12519	141	24	weeks	week	NNS
12519	141	25	:	:	:
12519	141	26	take	take	VB
12519	141	27	them	-PRON-	PRP
12519	141	28	out	out	RP
12519	141	29	at	at	IN
12519	141	30	the	the	DT
12519	141	31	end	end	NN
12519	141	32	of	of	IN
12519	141	33	the	the	DT
12519	141	34	time	time	NN
12519	141	35	,	,	,
12519	141	36	wipe	wipe	VB
12519	141	37	them	-PRON-	PRP
12519	141	38	quite	quite	RB
12519	141	39	dry	dry	JJ
12519	141	40	,	,	,
12519	141	41	rub	rub	VB
12519	141	42	them	-PRON-	PRP
12519	141	43	over	over	RP
12519	141	44	with	with	IN
12519	141	45	bran	bran	NN
12519	141	46	,	,	,
12519	141	47	and	and	CC
12519	141	48	hang	hang	VB
12519	141	49	them	-PRON-	PRP
12519	141	50	in	in	IN
12519	141	51	a	a	DT
12519	141	52	cool	cool	JJ
12519	141	53	,	,	,
12519	141	54	dry	dry	JJ
12519	141	55	,	,	,
12519	141	56	and	and	CC
12519	141	57	,	,	,
12519	141	58	if	if	IN
12519	141	59	possible	possible	JJ
12519	141	60	,	,	,
12519	141	61	dark	dark	JJ
12519	141	62	place	place	NN
12519	141	63	,	,	,
12519	141	64	that	that	IN
12519	141	65	the	the	DT
12519	141	66	flies	fly	NNS
12519	141	67	may	may	MD
12519	141	68	not	not	RB
12519	141	69	get	get	VB
12519	141	70	to	to	IN
12519	141	71	them	-PRON-	PRP
12519	141	72	:	:	:
12519	141	73	they	-PRON-	PRP
12519	141	74	must	must	MD
12519	141	75	be	be	VB
12519	141	76	suspended	suspend	VBN
12519	141	77	,	,	,
12519	141	78	and	and	CC
12519	141	79	not	not	RB
12519	141	80	allowed	allow	VBN
12519	141	81	to	to	TO
12519	141	82	touch	touch	VB
12519	141	83	any	any	DT
12519	141	84	thing	thing	NN
12519	141	85	.	.	.
12519	142	1	It	-PRON-	PRP
12519	142	2	will	will	MD
12519	142	3	be	be	VB
12519	142	4	necessary	necessary	JJ
12519	142	5	,	,	,
12519	142	6	in	in	IN
12519	142	7	the	the	DT
12519	142	8	course	course	NN
12519	142	9	of	of	IN
12519	142	10	the	the	DT
12519	142	11	summer	summer	NN
12519	142	12	,	,	,
12519	142	13	to	to	TO
12519	142	14	look	look	VB
12519	142	15	them	-PRON-	PRP
12519	142	16	over	over	RP
12519	142	17	occasionally	occasionally	RB
12519	142	18	,	,	,
12519	142	19	and	and	CC
12519	142	20	after	after	IN
12519	142	21	a	a	DT
12519	142	22	long	long	JJ
12519	142	23	wet	wet	JJ
12519	142	24	season	season	NN
12519	142	25	,	,	,
12519	142	26	to	to	TO
12519	142	27	lay	lay	VB
12519	142	28	them	-PRON-	PRP
12519	142	29	in	in	IN
12519	142	30	the	the	DT
12519	142	31	sun	sun	NN
12519	142	32	a	a	DT
12519	142	33	few	few	JJ
12519	142	34	hours	hour	NNS
12519	142	35	.	.	.
12519	143	1	Your	-PRON-	PRP$
12519	143	2	tongues	tongue	NNS
12519	143	3	may	may	MD
12519	143	4	be	be	VB
12519	143	5	dried	dry	VBN
12519	143	6	in	in	IN
12519	143	7	the	the	DT
12519	143	8	same	same	JJ
12519	143	9	manner	manner	NN
12519	143	10	:	:	:
12519	143	11	make	make	VB
12519	143	12	a	a	DT
12519	143	13	little	little	JJ
12519	143	14	hole	hole	NN
12519	143	15	in	in	IN
12519	143	16	the	the	DT
12519	143	17	root	root	NN
12519	143	18	,	,	,
12519	143	19	run	run	VB
12519	143	20	a	a	DT
12519	143	21	twine	twine	NN
12519	143	22	through	through	IN
12519	143	23	it	-PRON-	PRP
12519	143	24	,	,	,
12519	143	25	and	and	CC
12519	143	26	suspend	suspend	VB
12519	143	27	it	-PRON-	PRP
12519	143	28	.	.	.
12519	144	1	These	these	DT
12519	144	2	dried	dry	VBN
12519	144	3	meats	meat	NNS
12519	144	4	must	must	MD
12519	144	5	be	be	VB
12519	144	6	put	put	VBN
12519	144	7	in	in	IN
12519	144	8	a	a	DT
12519	144	9	good	good	JJ
12519	144	10	quantity	quantity	NN
12519	144	11	of	of	IN
12519	144	12	water	water	NN
12519	144	13	,	,	,
12519	144	14	to	to	TO
12519	144	15	soak	soak	VB
12519	144	16	,	,	,
12519	144	17	the	the	DT
12519	144	18	night	night	NN
12519	144	19	before	before	IN
12519	144	20	they	-PRON-	PRP
12519	144	21	are	be	VBP
12519	144	22	to	to	TO
12519	144	23	be	be	VB
12519	144	24	used	use	VBN
12519	144	25	.	.	.
12519	145	1	In	in	IN
12519	145	2	boiling	boil	VBG
12519	145	3	it	-PRON-	PRP
12519	145	4	is	be	VBZ
12519	145	5	absolutely	absolutely	RB
12519	145	6	necessary	necessary	JJ
12519	145	7	to	to	TO
12519	145	8	have	have	VB
12519	145	9	a	a	DT
12519	145	10	large	large	JJ
12519	145	11	quantity	quantity	NN
12519	145	12	of	of	IN
12519	145	13	water	water	NN
12519	145	14	to	to	TO
12519	145	15	put	put	VB
12519	145	16	the	the	DT
12519	145	17	beef	beef	NN
12519	145	18	in	in	IN
12519	145	19	while	while	IN
12519	145	20	the	the	DT
12519	145	21	water	water	NN
12519	145	22	is	be	VBZ
12519	145	23	cold	cold	JJ
12519	145	24	,	,	,
12519	145	25	to	to	TO
12519	145	26	boil	boil	VB
12519	145	27	steadily	steadily	RB
12519	145	28	,	,	,
12519	145	29	skimming	skim	VBG
12519	145	30	the	the	DT
12519	145	31	pot	pot	NN
12519	145	32	,	,	,
12519	145	33	until	until	IN
12519	145	34	the	the	DT
12519	145	35	bones	bone	NNS
12519	145	36	are	be	VBP
12519	145	37	ready	ready	JJ
12519	145	38	to	to	TO
12519	145	39	fall	fall	VB
12519	145	40	out	out	RP
12519	145	41	;	;	:
12519	145	42	and	and	CC
12519	145	43	,	,	,
12519	145	44	if	if	IN
12519	145	45	a	a	DT
12519	145	46	tongue	tongue	NN
12519	145	47	,	,	,
12519	145	48	till	till	IN
12519	145	49	the	the	DT
12519	145	50	skin	skin	NN
12519	145	51	peels	peel	NNS
12519	145	52	off	off	RP
12519	145	53	with	with	IN
12519	145	54	perfect	perfect	JJ
12519	145	55	ease	ease	NN
12519	145	56	:	:	:
12519	145	57	the	the	DT
12519	145	58	skin	skin	NN
12519	145	59	must	must	MD
12519	145	60	also	also	RB
12519	145	61	be	be	VB
12519	145	62	taken	take	VBN
12519	145	63	from	from	IN
12519	145	64	the	the	DT
12519	145	65	beef	beef	NN
12519	145	66	.	.	.
12519	146	1	The	the	DT
12519	146	2	housekeeper	housekeeper	NN
12519	146	3	who	who	WP
12519	146	4	will	will	MD
12519	146	5	buy	buy	VB
12519	146	6	good	good	JJ
12519	146	7	ox	ox	JJ
12519	146	8	beef	beef	NN
12519	146	9	,	,	,
12519	146	10	and	and	CC
12519	146	11	follow	follow	VB
12519	146	12	these	these	DT
12519	146	13	directions	direction	NNS
12519	146	14	exactly	exactly	RB
12519	146	15	,	,	,
12519	146	16	may	may	MD
12519	146	17	be	be	VB
12519	146	18	assured	assure	VBN
12519	146	19	of	of	IN
12519	146	20	always	always	RB
12519	146	21	having	have	VBG
12519	146	22	delicious	delicious	JJ
12519	146	23	beef	beef	NN
12519	146	24	on	on	IN
12519	146	25	her	-PRON-	PRP$
12519	146	26	table	table	NN
12519	146	27	.	.	.
12519	147	1	Ancient	ancient	JJ
12519	147	2	prejudice	prejudice	NN
12519	147	3	has	have	VBZ
12519	147	4	established	establish	VBN
12519	147	5	a	a	DT
12519	147	6	notion	notion	NN
12519	147	7	,	,	,
12519	147	8	that	that	DT
12519	147	9	meat	meat	NN
12519	147	10	killed	kill	VBN
12519	147	11	in	in	IN
12519	147	12	the	the	DT
12519	147	13	decrease	decrease	NN
12519	147	14	of	of	IN
12519	147	15	the	the	DT
12519	147	16	moon	moon	NN
12519	147	17	,	,	,
12519	147	18	will	will	MD
12519	147	19	draw	draw	VB
12519	147	20	up	up	RP
12519	147	21	when	when	WRB
12519	147	22	cooked	cook	VBN
12519	147	23	.	.	.
12519	148	1	The	the	DT
12519	148	2	true	true	JJ
12519	148	3	cause	cause	NN
12519	148	4	of	of	IN
12519	148	5	this	this	DT
12519	148	6	shrinking	shrinking	NN
12519	148	7	,	,	,
12519	148	8	may	may	MD
12519	148	9	be	be	VB
12519	148	10	found	find	VBN
12519	148	11	in	in	IN
12519	148	12	the	the	DT
12519	148	13	old	old	JJ
12519	148	14	age	age	NN
12519	148	15	of	of	IN
12519	148	16	the	the	DT
12519	148	17	animal	animal	NN
12519	148	18	,	,	,
12519	148	19	or	or	CC
12519	148	20	in	in	IN
12519	148	21	its	-PRON-	PRP$
12519	148	22	diseased	diseased	JJ
12519	148	23	state	state	NN
12519	148	24	,	,	,
12519	148	25	at	at	IN
12519	148	26	the	the	DT
12519	148	27	time	time	NN
12519	148	28	of	of	IN
12519	148	29	killing	killing	NN
12519	148	30	.	.	.
12519	149	1	The	the	DT
12519	149	2	best	good	JJS
12519	149	3	age	age	NN
12519	149	4	is	be	VBZ
12519	149	5	from	from	IN
12519	149	6	three	three	CD
12519	149	7	to	to	TO
12519	149	8	five	five	CD
12519	149	9	years	year	NNS
12519	149	10	.	.	.
12519	150	1	Few	few	JJ
12519	150	2	persons	person	NNS
12519	150	3	are	be	VBP
12519	150	4	aware	aware	JJ
12519	150	5	of	of	IN
12519	150	6	the	the	DT
12519	150	7	injury	injury	NN
12519	150	8	they	-PRON-	PRP
12519	150	9	sustain	sustain	VBP
12519	150	10	,	,	,
12519	150	11	by	by	IN
12519	150	12	eating	eat	VBG
12519	150	13	the	the	DT
12519	150	14	flesh	flesh	NN
12519	150	15	of	of	IN
12519	150	16	diseased	disease	VBN
12519	150	17	animals	animal	NNS
12519	150	18	.	.	.
12519	151	1	None	none	NN
12519	151	2	but	but	CC
12519	151	3	the	the	DT
12519	151	4	Jewish	jewish	JJ
12519	151	5	butchers	butcher	NNS
12519	151	6	,	,	,
12519	151	7	who	who	WP
12519	151	8	are	be	VBP
12519	151	9	paid	pay	VBN
12519	151	10	exclusively	exclusively	RB
12519	151	11	for	for	IN
12519	151	12	it	-PRON-	PRP
12519	151	13	,	,	,
12519	151	14	attend	attend	VBP
12519	151	15	to	to	IN
12519	151	16	this	this	DT
12519	151	17	important	important	JJ
12519	151	18	circumstance	circumstance	NN
12519	151	19	.	.	.
12519	152	1	The	the	DT
12519	152	2	best	good	JJS
12519	152	3	rule	rule	NN
12519	152	4	for	for	IN
12519	152	5	judging	judge	VBG
12519	152	6	that	that	WDT
12519	152	7	I	-PRON-	PRP
12519	152	8	have	have	VBP
12519	152	9	been	be	VBN
12519	152	10	able	able	JJ
12519	152	11	to	to	TO
12519	152	12	discover	discover	VB
12519	152	13	,	,	,
12519	152	14	is	be	VBZ
12519	152	15	the	the	DT
12519	152	16	colour	colour	NN
12519	152	17	of	of	IN
12519	152	18	the	the	DT
12519	152	19	fat	fat	NN
12519	152	20	.	.	.
12519	153	1	When	when	WRB
12519	153	2	the	the	DT
12519	153	3	fat	fat	NN
12519	153	4	of	of	IN
12519	153	5	beef	beef	NN
12519	153	6	is	be	VBZ
12519	153	7	a	a	DT
12519	153	8	high	high	JJ
12519	153	9	shade	shade	NN
12519	153	10	of	of	IN
12519	153	11	yellow	yellow	NN
12519	153	12	,	,	,
12519	153	13	I	-PRON-	PRP
12519	153	14	reject	reject	VBP
12519	153	15	it	-PRON-	PRP
12519	153	16	.	.	.
12519	154	1	If	if	IN
12519	154	2	the	the	DT
12519	154	3	fat	fat	NN
12519	154	4	of	of	IN
12519	154	5	veal	veal	NN
12519	154	6	,	,	,
12519	154	7	mutton	mutton	NN
12519	154	8	,	,	,
12519	154	9	lamb	lamb	NN
12519	154	10	or	or	CC
12519	154	11	pork	pork	NN
12519	154	12	,	,	,
12519	154	13	have	have	VBP
12519	154	14	the	the	DT
12519	154	15	slightest	slight	JJS
12519	154	16	tinge	tinge	NN
12519	154	17	of	of	IN
12519	154	18	yellow	yellow	NN
12519	154	19	,	,	,
12519	154	20	I	-PRON-	PRP
12519	154	21	avoid	avoid	VBP
12519	154	22	it	-PRON-	PRP
12519	154	23	as	as	IN
12519	154	24	diseased	disease	VBN
12519	154	25	.	.	.
12519	155	1	The	the	DT
12519	155	2	same	same	JJ
12519	155	3	rule	rule	NN
12519	155	4	holds	hold	VBZ
12519	155	5	good	good	JJ
12519	155	6	when	when	WRB
12519	155	7	applied	apply	VBN
12519	155	8	to	to	IN
12519	155	9	poultry	poultry	NN
12519	155	10	.	.	.
12519	156	1	*	*	NFP
12519	156	2	*	*	NFP
12519	156	3	*	*	NFP
12519	156	4	*	*	NFP
12519	156	5	*	*	NFP
12519	156	6	TO	to	IN
12519	156	7	CORN	CORN	NNS
12519	156	8	BEEF	beef	NN
12519	156	9	IN	in	IN
12519	156	10	HOT	hot	JJ
12519	156	11	WEATHER	weather	NN
12519	156	12	.	.	.
12519	157	1	Take	take	VB
12519	157	2	a	a	DT
12519	157	3	piece	piece	NN
12519	157	4	of	of	IN
12519	157	5	thin	thin	JJ
12519	157	6	brisket	brisket	NN
12519	157	7	or	or	CC
12519	157	8	plate	plate	NN
12519	157	9	,	,	,
12519	157	10	cut	cut	VBD
12519	157	11	out	out	RP
12519	157	12	the	the	DT
12519	157	13	ribs	rib	NNS
12519	157	14	nicely	nicely	RB
12519	157	15	,	,	,
12519	157	16	rub	rub	VB
12519	157	17	it	-PRON-	PRP
12519	157	18	on	on	IN
12519	157	19	both	both	DT
12519	157	20	sides	side	NNS
12519	157	21	well	well	JJ
12519	157	22	with	with	IN
12519	157	23	two	two	CD
12519	157	24	large	large	JJ
12519	157	25	spoonsful	spoonsful	NN
12519	157	26	of	of	IN
12519	157	27	pounded	pound	VBN
12519	157	28	saltpetre	saltpetre	NN
12519	157	29	;	;	:
12519	157	30	pour	pour	VB
12519	157	31	on	on	IN
12519	157	32	it	-PRON-	PRP
12519	157	33	a	a	DT
12519	157	34	gill	gill	NN
12519	157	35	of	of	IN
12519	157	36	molasses	molasse	NNS
12519	157	37	and	and	CC
12519	157	38	a	a	DT
12519	157	39	quart	quart	NN
12519	157	40	of	of	IN
12519	157	41	salt	salt	NN
12519	157	42	;	;	:
12519	157	43	rub	rub	VB
12519	157	44	them	-PRON-	PRP
12519	157	45	both	both	DT
12519	157	46	in	in	RP
12519	157	47	;	;	:
12519	157	48	put	put	VB
12519	157	49	it	-PRON-	PRP
12519	157	50	in	in	IN
12519	157	51	a	a	DT
12519	157	52	vessel	vessel	NN
12519	157	53	just	just	RB
12519	157	54	large	large	JJ
12519	157	55	enough	enough	RB
12519	157	56	to	to	TO
12519	157	57	hold	hold	VB
12519	157	58	it	-PRON-	PRP
12519	157	59	,	,	,
12519	157	60	but	but	CC
12519	157	61	not	not	RB
12519	157	62	tight	tight	JJ
12519	157	63	,	,	,
12519	157	64	for	for	IN
12519	157	65	the	the	DT
12519	157	66	bloody	bloody	JJ
12519	157	67	brine	brine	NN
12519	157	68	must	must	MD
12519	157	69	run	run	VB
12519	157	70	off	off	RP
12519	157	71	as	as	IN
12519	157	72	it	-PRON-	PRP
12519	157	73	makes	make	VBZ
12519	157	74	,	,	,
12519	157	75	or	or	CC
12519	157	76	the	the	DT
12519	157	77	meat	meat	NN
12519	157	78	will	will	MD
12519	157	79	spoil	spoil	VB
12519	157	80	.	.	.
12519	158	1	Let	let	VB
12519	158	2	it	-PRON-	PRP
12519	158	3	be	be	VB
12519	158	4	well	well	RB
12519	158	5	covered	cover	VBN
12519	158	6	,	,	,
12519	158	7	top	top	JJ
12519	158	8	,	,	,
12519	158	9	bottom	bottom	NN
12519	158	10	and	and	CC
12519	158	11	sides	side	NNS
12519	158	12	,	,	,
12519	158	13	with	with	IN
12519	158	14	the	the	DT
12519	158	15	molasses	molasse	NNS
12519	158	16	and	and	CC
12519	158	17	salt	salt	NN
12519	158	18	.	.	.
12519	159	1	In	in	IN
12519	159	2	four	four	CD
12519	159	3	days	day	NNS
12519	159	4	you	-PRON-	PRP
12519	159	5	may	may	MD
12519	159	6	boil	boil	VB
12519	159	7	it	-PRON-	PRP
12519	159	8	,	,	,
12519	159	9	tied	tie	VBN
12519	159	10	up	up	RP
12519	159	11	in	in	IN
12519	159	12	a	a	DT
12519	159	13	cloth	cloth	NN
12519	159	14	with	with	IN
12519	159	15	the	the	DT
12519	159	16	salt	salt	NN
12519	159	17	,	,	,
12519	159	18	&	&	CC
12519	159	19	c.	c.	NNP
12519	159	20	about	about	IN
12519	159	21	it	-PRON-	PRP
12519	159	22	:	:	:
12519	159	23	when	when	WRB
12519	159	24	done	do	VBN
12519	159	25	,	,	,
12519	159	26	take	take	VB
12519	159	27	the	the	DT
12519	159	28	skin	skin	NN
12519	159	29	off	off	RP
12519	159	30	nicely	nicely	RB
12519	159	31	,	,	,
12519	159	32	and	and	CC
12519	159	33	serve	serve	VB
12519	159	34	it	-PRON-	PRP
12519	159	35	up	up	RP
12519	159	36	.	.	.
12519	160	1	If	if	IN
12519	160	2	you	-PRON-	PRP
12519	160	3	have	have	VBP
12519	160	4	an	an	DT
12519	160	5	ice	ice	NN
12519	160	6	-	-	HYPH
12519	160	7	house	house	NN
12519	160	8	or	or	CC
12519	160	9	refrigerator	refrigerator	NN
12519	160	10	,	,	,
12519	160	11	it	-PRON-	PRP
12519	160	12	will	will	MD
12519	160	13	be	be	VB
12519	160	14	best	good	JJS
12519	160	15	to	to	TO
12519	160	16	keep	keep	VB
12519	160	17	it	-PRON-	PRP
12519	160	18	there	there	RB
12519	160	19	.	.	.
12519	161	1	A	a	DT
12519	161	2	fillet	fillet	NN
12519	161	3	or	or	CC
12519	161	4	breast	breast	NN
12519	161	5	of	of	IN
12519	161	6	veal	veal	NN
12519	161	7	,	,	,
12519	161	8	and	and	CC
12519	161	9	a	a	DT
12519	161	10	leg	leg	NN
12519	161	11	or	or	CC
12519	161	12	rack	rack	NN
12519	161	13	of	of	IN
12519	161	14	mutton	mutton	NN
12519	161	15	,	,	,
12519	161	16	are	be	VBP
12519	161	17	excellent	excellent	JJ
12519	161	18	done	do	VBN
12519	161	19	in	in	IN
12519	161	20	the	the	DT
12519	161	21	same	same	JJ
12519	161	22	way	way	NN
12519	161	23	.	.	.
12519	162	1	*	*	NFP
12519	162	2	*	*	NFP
12519	162	3	*	*	NFP
12519	162	4	*	*	NFP
12519	162	5	*	*	NFP
12519	162	6	IMPORTANT	important	VBP
12519	162	7	OBSERVATIONS	observations	JJ
12519	162	8	ON	on	JJ
12519	162	9	ROASTING	roasting	NN
12519	162	10	,	,	,
12519	162	11	BOILING	boiling	NN
12519	162	12	,	,	,
12519	162	13	FRYING	FRYING	NNP
12519	162	14	,	,	,
12519	162	15	&	&	CC
12519	162	16	c.	c.	NNP
12519	162	17	In	in	IN
12519	162	18	roasting	roast	VBG
12519	162	19	butchers	butcher	NNS
12519	162	20	'	'	POS
12519	162	21	meat	meat	NN
12519	162	22	,	,	,
12519	162	23	be	be	VB
12519	162	24	careful	careful	JJ
12519	162	25	not	not	RB
12519	162	26	to	to	TO
12519	162	27	run	run	VB
12519	162	28	the	the	DT
12519	162	29	spit	spit	NN
12519	162	30	through	through	IN
12519	162	31	the	the	DT
12519	162	32	nice	nice	JJ
12519	162	33	parts	part	NNS
12519	162	34	:	:	:
12519	162	35	let	let	VB
12519	162	36	the	the	DT
12519	162	37	piece	piece	NN
12519	162	38	lie	lie	VB
12519	162	39	in	in	IN
12519	162	40	water	water	NN
12519	162	41	one	one	CD
12519	162	42	hour	hour	NN
12519	162	43	,	,	,
12519	162	44	then	then	RB
12519	162	45	wash	wash	VB
12519	162	46	it	-PRON-	PRP
12519	162	47	out	out	RP
12519	162	48	,	,	,
12519	162	49	wipe	wipe	VB
12519	162	50	it	-PRON-	PRP
12519	162	51	perfectly	perfectly	RB
12519	162	52	dry	dry	JJ
12519	162	53	,	,	,
12519	162	54	and	and	CC
12519	162	55	put	put	VBD
12519	162	56	it	-PRON-	PRP
12519	162	57	on	on	IN
12519	162	58	the	the	DT
12519	162	59	spit	spit	NN
12519	162	60	.	.	.
12519	163	1	Set	set	VB
12519	163	2	it	-PRON-	PRP
12519	163	3	before	before	IN
12519	163	4	a	a	DT
12519	163	5	clear	clear	JJ
12519	163	6	,	,	,
12519	163	7	steady	steady	JJ
12519	163	8	fire	fire	NN
12519	163	9	:	:	:
12519	163	10	sprinkle	sprinkle	VB
12519	163	11	some	some	DT
12519	163	12	salt	salt	NN
12519	163	13	on	on	IN
12519	163	14	it	-PRON-	PRP
12519	163	15	,	,	,
12519	163	16	and	and	CC
12519	163	17	when	when	WRB
12519	163	18	it	-PRON-	PRP
12519	163	19	becomes	become	VBZ
12519	163	20	hot	hot	JJ
12519	163	21	,	,	,
12519	163	22	baste	baste	VBZ
12519	163	23	it	-PRON-	PRP
12519	163	24	for	for	IN
12519	163	25	a	a	DT
12519	163	26	time	time	NN
12519	163	27	with	with	IN
12519	163	28	salt	salt	NN
12519	163	29	and	and	CC
12519	163	30	water	water	NN
12519	163	31	:	:	:
12519	163	32	then	then	RB
12519	163	33	put	put	VB
12519	163	34	a	a	DT
12519	163	35	good	good	JJ
12519	163	36	spoonful	spoonful	NN
12519	163	37	of	of	IN
12519	163	38	nice	nice	JJ
12519	163	39	lard	lard	NN
12519	163	40	into	into	IN
12519	163	41	the	the	DT
12519	163	42	dripping	dripping	JJ
12519	163	43	-	-	HYPH
12519	163	44	pan	pan	NN
12519	163	45	,	,	,
12519	163	46	and	and	CC
12519	163	47	when	when	WRB
12519	163	48	melted	melt	VBN
12519	163	49	,	,	,
12519	163	50	continue	continue	VB
12519	163	51	to	to	TO
12519	163	52	baste	baste	VB
12519	163	53	with	with	IN
12519	163	54	it	-PRON-	PRP
12519	163	55	.	.	.
12519	164	1	When	when	WRB
12519	164	2	your	-PRON-	PRP$
12519	164	3	meat	meat	NN
12519	164	4	,	,	,
12519	164	5	of	of	IN
12519	164	6	whatever	whatever	WDT
12519	164	7	kind	kind	NN
12519	164	8	,	,	,
12519	164	9	has	have	VBZ
12519	164	10	been	be	VBN
12519	164	11	down	down	RB
12519	164	12	some	some	DT
12519	164	13	time	time	NN
12519	164	14	,	,	,
12519	164	15	but	but	CC
12519	164	16	before	before	IN
12519	164	17	it	-PRON-	PRP
12519	164	18	begins	begin	VBZ
12519	164	19	to	to	TO
12519	164	20	look	look	VB
12519	164	21	brown	brown	JJ
12519	164	22	,	,	,
12519	164	23	cover	cover	VB
12519	164	24	it	-PRON-	PRP
12519	164	25	with	with	IN
12519	164	26	paper	paper	NN
12519	164	27	and	and	CC
12519	164	28	baste	baste	NN
12519	164	29	on	on	IN
12519	164	30	it	-PRON-	PRP
12519	164	31	;	;	:
12519	164	32	when	when	WRB
12519	164	33	it	-PRON-	PRP
12519	164	34	is	be	VBZ
12519	164	35	nearly	nearly	RB
12519	164	36	done	do	VBN
12519	164	37	,	,	,
12519	164	38	take	take	VB
12519	164	39	off	off	RP
12519	164	40	the	the	DT
12519	164	41	paper	paper	NN
12519	164	42	,	,	,
12519	164	43	dredge	dredge	VB
12519	164	44	it	-PRON-	PRP
12519	164	45	with	with	IN
12519	164	46	flour	flour	NN
12519	164	47	,	,	,
12519	164	48	turn	turn	VB
12519	164	49	the	the	DT
12519	164	50	spit	spit	NN
12519	164	51	for	for	IN
12519	164	52	some	some	DT
12519	164	53	minutes	minute	NNS
12519	164	54	very	very	RB
12519	164	55	quick	quick	JJ
12519	164	56	,	,	,
12519	164	57	and	and	CC
12519	164	58	baste	baste	VB
12519	164	59	all	all	PDT
12519	164	60	the	the	DT
12519	164	61	time	time	NN
12519	164	62	to	to	TO
12519	164	63	raise	raise	VB
12519	164	64	a	a	DT
12519	164	65	froth	froth	NN
12519	164	66	--	--	:
12519	164	67	after	after	IN
12519	164	68	which	which	WDT
12519	164	69	,	,	,
12519	164	70	serve	serve	VB
12519	164	71	it	-PRON-	PRP
12519	164	72	up	up	RP
12519	164	73	.	.	.
12519	165	1	When	when	WRB
12519	165	2	mutton	mutton	NN
12519	165	3	is	be	VBZ
12519	165	4	roasted	roast	VBN
12519	165	5	,	,	,
12519	165	6	after	after	IN
12519	165	7	you	-PRON-	PRP
12519	165	8	take	take	VBP
12519	165	9	off	off	RP
12519	165	10	the	the	DT
12519	165	11	paper	paper	NN
12519	165	12	,	,	,
12519	165	13	loosen	loosen	VB
12519	165	14	the	the	DT
12519	165	15	skin	skin	NN
12519	165	16	and	and	CC
12519	165	17	peel	peel	VB
12519	165	18	it	-PRON-	PRP
12519	165	19	off	off	RP
12519	165	20	carefully	carefully	RB
12519	165	21	,	,	,
12519	165	22	then	then	RB
12519	165	23	dredge	dredge	NN
12519	165	24	and	and	CC
12519	165	25	froth	froth	VB
12519	165	26	it	-PRON-	PRP
12519	165	27	up	up	RP
12519	165	28	.	.	.
12519	166	1	Beef	beef	NN
12519	166	2	and	and	CC
12519	166	3	mutton	mutton	NN
12519	166	4	must	must	MD
12519	166	5	not	not	RB
12519	166	6	be	be	VB
12519	166	7	roasted	roast	VBN
12519	166	8	as	as	RB
12519	166	9	much	much	RB
12519	166	10	as	as	IN
12519	166	11	veal	veal	NN
12519	166	12	,	,	,
12519	166	13	lamb	lamb	NN
12519	166	14	,	,	,
12519	166	15	or	or	CC
12519	166	16	pork	pork	NN
12519	166	17	;	;	:
12519	166	18	the	the	DT
12519	166	19	two	two	CD
12519	166	20	last	last	JJ
12519	166	21	must	must	MD
12519	166	22	be	be	VB
12519	166	23	skinned	skin	VBN
12519	166	24	in	in	IN
12519	166	25	the	the	DT
12519	166	26	manner	manner	NN
12519	166	27	directed	direct	VBN
12519	166	28	for	for	IN
12519	166	29	mutton	mutton	NN
12519	166	30	.	.	.
12519	167	1	You	-PRON-	PRP
12519	167	2	may	may	MD
12519	167	3	pour	pour	VB
12519	167	4	a	a	DT
12519	167	5	little	little	JJ
12519	167	6	melted	melted	JJ
12519	167	7	butter	butter	NN
12519	167	8	in	in	IN
12519	167	9	the	the	DT
12519	167	10	dish	dish	NN
12519	167	11	with	with	IN
12519	167	12	veal	veal	NN
12519	167	13	,	,	,
12519	167	14	but	but	CC
12519	167	15	all	all	PDT
12519	167	16	the	the	DT
12519	167	17	others	other	NNS
12519	167	18	must	must	MD
12519	167	19	be	be	VB
12519	167	20	served	serve	VBN
12519	167	21	without	without	IN
12519	167	22	sauce	sauce	NN
12519	167	23	,	,	,
12519	167	24	and	and	CC
12519	167	25	garnished	garnish	VBN
12519	167	26	with	with	IN
12519	167	27	horse	horse	NN
12519	167	28	-	-	HYPH
12519	167	29	radish	radish	NN
12519	167	30	,	,	,
12519	167	31	nicely	nicely	RB
12519	167	32	scraped	scrape	VBN
12519	167	33	.	.	.
12519	168	1	Be	be	VB
12519	168	2	careful	careful	JJ
12519	168	3	not	not	RB
12519	168	4	to	to	TO
12519	168	5	let	let	VB
12519	168	6	a	a	DT
12519	168	7	particle	particle	NN
12519	168	8	of	of	IN
12519	168	9	dry	dry	JJ
12519	168	10	flour	flour	NN
12519	168	11	be	be	VB
12519	168	12	seen	see	VBN
12519	168	13	on	on	IN
12519	168	14	the	the	DT
12519	168	15	meat	meat	NN
12519	168	16	--	--	:
12519	168	17	it	-PRON-	PRP
12519	168	18	has	have	VBZ
12519	168	19	a	a	DT
12519	168	20	very	very	RB
12519	168	21	ill	ill	JJ
12519	168	22	appearance	appearance	NN
12519	168	23	.	.	.
12519	169	1	Beef	beef	NN
12519	169	2	may	may	MD
12519	169	3	look	look	VB
12519	169	4	brown	brown	JJ
12519	169	5	,	,	,
12519	169	6	but	but	CC
12519	169	7	the	the	DT
12519	169	8	whiter	whiter	NN
12519	169	9	the	the	DT
12519	169	10	other	other	JJ
12519	169	11	meats	meat	NNS
12519	169	12	are	be	VBP
12519	169	13	,	,	,
12519	169	14	the	the	DT
12519	169	15	more	more	RBR
12519	169	16	genteel	genteel	JJ
12519	169	17	are	be	VBP
12519	169	18	they	-PRON-	PRP
12519	169	19	,	,	,
12519	169	20	and	and	CC
12519	169	21	if	if	IN
12519	169	22	properly	properly	RB
12519	169	23	roasted	roast	VBN
12519	169	24	,	,	,
12519	169	25	they	-PRON-	PRP
12519	169	26	may	may	MD
12519	169	27	be	be	VB
12519	169	28	perfectly	perfectly	RB
12519	169	29	done	do	VBN
12519	169	30	,	,	,
12519	169	31	and	and	CC
12519	169	32	quite	quite	RB
12519	169	33	white	white	JJ
12519	169	34	.	.	.
12519	170	1	A	a	DT
12519	170	2	loin	loin	NN
12519	170	3	of	of	IN
12519	170	4	veal	veal	NN
12519	170	5	,	,	,
12519	170	6	and	and	CC
12519	170	7	hind	hind	JJ
12519	170	8	quarter	quarter	NN
12519	170	9	of	of	IN
12519	170	10	lamb	lamb	NN
12519	170	11	,	,	,
12519	170	12	should	should	MD
12519	170	13	be	be	VB
12519	170	14	dished	dish	VBN
12519	170	15	with	with	IN
12519	170	16	the	the	DT
12519	170	17	kidneys	kidney	NNS
12519	170	18	uppermost	uppermost	JJ
12519	170	19	;	;	:
12519	170	20	and	and	CC
12519	170	21	be	be	VB
12519	170	22	sure	sure	JJ
12519	170	23	to	to	TO
12519	170	24	joint	joint	JJ
12519	170	25	every	every	DT
12519	170	26	thing	thing	NN
12519	170	27	that	that	WDT
12519	170	28	is	be	VBZ
12519	170	29	to	to	TO
12519	170	30	be	be	VB
12519	170	31	separated	separate	VBN
12519	170	32	at	at	IN
12519	170	33	table	table	NN
12519	170	34	,	,	,
12519	170	35	or	or	CC
12519	170	36	it	-PRON-	PRP
12519	170	37	will	will	MD
12519	170	38	be	be	VB
12519	170	39	impossible	impossible	JJ
12519	170	40	to	to	TO
12519	170	41	carve	carve	VB
12519	170	42	neatly	neatly	RB
12519	170	43	.	.	.
12519	171	1	For	for	IN
12519	171	2	those	those	DT
12519	171	3	who	who	WP
12519	171	4	_	_	NNP
12519	171	5	must	must	MD
12519	171	6	_	_	NNP
12519	171	7	have	have	VB
12519	171	8	gravy	gravy	NN
12519	171	9	with	with	IN
12519	171	10	these	these	DT
12519	171	11	meats	meat	NNS
12519	171	12	,	,	,
12519	171	13	let	let	VB
12519	171	14	it	-PRON-	PRP
12519	171	15	be	be	VB
12519	171	16	made	make	VBN
12519	171	17	in	in	IN
12519	171	18	any	any	DT
12519	171	19	way	way	NN
12519	171	20	they	-PRON-	PRP
12519	171	21	like	like	VBP
12519	171	22	,	,	,
12519	171	23	and	and	CC
12519	171	24	served	serve	VBD
12519	171	25	in	in	IN
12519	171	26	a	a	DT
12519	171	27	boat	boat	NN
12519	171	28	.	.	.
12519	172	1	No	no	DT
12519	172	2	meat	meat	NN
12519	172	3	can	can	MD
12519	172	4	be	be	VB
12519	172	5	well	well	RB
12519	172	6	roasted	roast	VBN
12519	172	7	except	except	IN
12519	172	8	on	on	IN
12519	172	9	a	a	DT
12519	172	10	spit	spit	NN
12519	172	11	turned	turn	VBN
12519	172	12	by	by	RP
12519	172	13	a	a	DT
12519	172	14	jack	jack	NN
12519	172	15	,	,	,
12519	172	16	and	and	CC
12519	172	17	before	before	IN
12519	172	18	a	a	DT
12519	172	19	steady	steady	JJ
12519	172	20	clear	clear	JJ
12519	172	21	fire	fire	NN
12519	172	22	--	--	:
12519	172	23	other	other	JJ
12519	172	24	methods	method	NNS
12519	172	25	are	be	VBP
12519	172	26	no	no	RB
12519	172	27	better	well	JJR
12519	172	28	than	than	IN
12519	172	29	baking	baking	NN
12519	172	30	.	.	.
12519	173	1	Many	many	JJ
12519	173	2	cooks	cook	NNS
12519	173	3	are	be	VBP
12519	173	4	in	in	IN
12519	173	5	the	the	DT
12519	173	6	habit	habit	NN
12519	173	7	of	of	IN
12519	173	8	half	half	NN
12519	173	9	boiling	boil	VBG
12519	173	10	the	the	DT
12519	173	11	meats	meat	NNS
12519	173	12	to	to	TO
12519	173	13	plump	plump	VB
12519	173	14	them	-PRON-	PRP
12519	173	15	as	as	IN
12519	173	16	they	-PRON-	PRP
12519	173	17	term	term	VBP
12519	173	18	it	-PRON-	PRP
12519	173	19	,	,	,
12519	173	20	before	before	IN
12519	173	21	they	-PRON-	PRP
12519	173	22	are	be	VBP
12519	173	23	spitted	spit	VBN
12519	173	24	,	,	,
12519	173	25	but	but	CC
12519	173	26	it	-PRON-	PRP
12519	173	27	destroys	destroy	VBZ
12519	173	28	their	-PRON-	PRP$
12519	173	29	fine	fine	JJ
12519	173	30	flavour	flavour	NN
12519	173	31	.	.	.
12519	174	1	Whatever	whatever	WDT
12519	174	2	is	be	VBZ
12519	174	3	to	to	TO
12519	174	4	be	be	VB
12519	174	5	boiled	boil	VBN
12519	174	6	,	,	,
12519	174	7	must	must	MD
12519	174	8	be	be	VB
12519	174	9	put	put	VBN
12519	174	10	into	into	IN
12519	174	11	cold	cold	JJ
12519	174	12	water	water	NN
12519	174	13	with	with	IN
12519	174	14	a	a	DT
12519	174	15	little	little	JJ
12519	174	16	salt	salt	NN
12519	174	17	,	,	,
12519	174	18	which	which	WDT
12519	174	19	will	will	MD
12519	174	20	cook	cook	VB
12519	174	21	them	-PRON-	PRP
12519	174	22	regularly	regularly	RB
12519	174	23	.	.	.
12519	175	1	When	when	WRB
12519	175	2	they	-PRON-	PRP
12519	175	3	are	be	VBP
12519	175	4	put	put	VBN
12519	175	5	in	in	IN
12519	175	6	boiling	boiling	NN
12519	175	7	water	water	NN
12519	175	8	,	,	,
12519	175	9	the	the	DT
12519	175	10	outer	outer	JJ
12519	175	11	side	side	NN
12519	175	12	is	be	VBZ
12519	175	13	done	do	VBN
12519	175	14	too	too	RB
12519	175	15	much	much	RB
12519	175	16	,	,	,
12519	175	17	before	before	IN
12519	175	18	the	the	DT
12519	175	19	inside	inside	NN
12519	175	20	gets	get	VBZ
12519	175	21	heated	heated	JJ
12519	175	22	.	.	.
12519	176	1	Nice	nice	JJ
12519	176	2	lard	lard	NN
12519	176	3	is	be	VBZ
12519	176	4	much	much	RB
12519	176	5	better	well	JJR
12519	176	6	than	than	IN
12519	176	7	butter	butter	NN
12519	176	8	for	for	IN
12519	176	9	basting	baste	VBG
12519	176	10	roasted	roasted	JJ
12519	176	11	meats	meat	NNS
12519	176	12	,	,	,
12519	176	13	or	or	CC
12519	176	14	for	for	IN
12519	176	15	frying	fry	VBG
12519	176	16	.	.	.
12519	177	1	To	to	TO
12519	177	2	choose	choose	VB
12519	177	3	butchers	butcher	NNS
12519	177	4	'	'	POS
12519	177	5	meat	meat	NN
12519	177	6	,	,	,
12519	177	7	you	-PRON-	PRP
12519	177	8	must	must	MD
12519	177	9	see	see	VB
12519	177	10	that	that	IN
12519	177	11	the	the	DT
12519	177	12	fat	fat	NN
12519	177	13	is	be	VBZ
12519	177	14	not	not	RB
12519	177	15	yellow	yellow	JJ
12519	177	16	,	,	,
12519	177	17	and	and	CC
12519	177	18	that	that	IN
12519	177	19	the	the	DT
12519	177	20	lean	lean	JJ
12519	177	21	parts	part	NNS
12519	177	22	are	be	VBP
12519	177	23	of	of	IN
12519	177	24	a	a	DT
12519	177	25	fine	fine	JJ
12519	177	26	close	close	JJ
12519	177	27	grain	grain	NN
12519	177	28	,	,	,
12519	177	29	a	a	DT
12519	177	30	lively	lively	JJ
12519	177	31	colour	colour	NN
12519	177	32	,	,	,
12519	177	33	and	and	CC
12519	177	34	will	will	MD
12519	177	35	feel	feel	VB
12519	177	36	tender	tender	JJ
12519	177	37	when	when	WRB
12519	177	38	pinched	pinch	VBN
12519	177	39	.	.	.
12519	178	1	Poultry	poultry	NN
12519	178	2	should	should	MD
12519	178	3	be	be	VB
12519	178	4	well	well	RB
12519	178	5	covered	cover	VBN
12519	178	6	with	with	IN
12519	178	7	white	white	JJ
12519	178	8	fat	fat	NN
12519	178	9	;	;	:
12519	178	10	if	if	IN
12519	178	11	the	the	DT
12519	178	12	bottom	bottom	NN
12519	178	13	of	of	IN
12519	178	14	the	the	DT
12519	178	15	breast	breast	NN
12519	178	16	bone	bone	NN
12519	178	17	be	be	VB
12519	178	18	gristly	gristly	RB
12519	178	19	,	,	,
12519	178	20	it	-PRON-	PRP
12519	178	21	is	be	VBZ
12519	178	22	young	young	JJ
12519	178	23	,	,	,
12519	178	24	but	but	CC
12519	178	25	if	if	IN
12519	178	26	it	-PRON-	PRP
12519	178	27	be	be	VBP
12519	178	28	a	a	DT
12519	178	29	hard	hard	JJ
12519	178	30	bone	bone	NN
12519	178	31	,	,	,
12519	178	32	it	-PRON-	PRP
12519	178	33	is	be	VBZ
12519	178	34	an	an	DT
12519	178	35	old	old	JJ
12519	178	36	one	one	CD
12519	178	37	.	.	.
12519	179	1	Fish	Fish	NNS
12519	179	2	are	be	VBP
12519	179	3	judged	judge	VBN
12519	179	4	by	by	IN
12519	179	5	the	the	DT
12519	179	6	liveliness	liveliness	NN
12519	179	7	of	of	IN
12519	179	8	their	-PRON-	PRP$
12519	179	9	eyes	eye	NNS
12519	179	10	,	,	,
12519	179	11	and	and	CC
12519	179	12	bright	bright	JJ
12519	179	13	red	red	NN
12519	179	14	of	of	IN
12519	179	15	their	-PRON-	PRP$
12519	179	16	gills	gill	NNS
12519	179	17	.	.	.
12519	180	1	Dredge	dredge	VB
12519	180	2	every	every	DT
12519	180	3	thing	thing	NN
12519	180	4	with	with	IN
12519	180	5	flour	flour	NN
12519	180	6	before	before	IN
12519	180	7	it	-PRON-	PRP
12519	180	8	is	be	VBZ
12519	180	9	put	put	VBN
12519	180	10	on	on	RP
12519	180	11	to	to	TO
12519	180	12	boil	boil	VB
12519	180	13	,	,	,
12519	180	14	and	and	CC
12519	180	15	be	be	VB
12519	180	16	sure	sure	JJ
12519	180	17	to	to	TO
12519	180	18	add	add	VB
12519	180	19	salt	salt	NN
12519	180	20	to	to	IN
12519	180	21	the	the	DT
12519	180	22	water	water	NN
12519	180	23	.	.	.
12519	181	1	Fish	fish	NN
12519	181	2	,	,	,
12519	181	3	and	and	CC
12519	181	4	all	all	DT
12519	181	5	other	other	JJ
12519	181	6	articles	article	NNS
12519	181	7	for	for	IN
12519	181	8	frying	frying	NN
12519	181	9	,	,	,
12519	181	10	after	after	IN
12519	181	11	being	be	VBG
12519	181	12	nicely	nicely	RB
12519	181	13	prepared	prepare	VBN
12519	181	14	,	,	,
12519	181	15	should	should	MD
12519	181	16	be	be	VB
12519	181	17	laid	lay	VBN
12519	181	18	on	on	IN
12519	181	19	a	a	DT
12519	181	20	board	board	NN
12519	181	21	and	and	CC
12519	181	22	dredged	dredge	VBN
12519	181	23	with	with	IN
12519	181	24	flour	flour	NN
12519	181	25	or	or	CC
12519	181	26	meal	meal	NN
12519	181	27	mixed	mix	VBN
12519	181	28	with	with	IN
12519	181	29	salt	salt	NN
12519	181	30	:	:	:
12519	181	31	when	when	WRB
12519	181	32	it	-PRON-	PRP
12519	181	33	becomes	become	VBZ
12519	181	34	dry	dry	JJ
12519	181	35	on	on	IN
12519	181	36	one	one	CD
12519	181	37	side	side	NN
12519	181	38	,	,	,
12519	181	39	turn	turn	VB
12519	181	40	it	-PRON-	PRP
12519	181	41	,	,	,
12519	181	42	and	and	CC
12519	181	43	dredge	dredge	VB
12519	181	44	the	the	DT
12519	181	45	other	other	JJ
12519	181	46	.	.	.
12519	182	1	For	for	IN
12519	182	2	broiling	broiling	NN
12519	182	3	,	,	,
12519	182	4	have	have	VBP
12519	182	5	very	very	RB
12519	182	6	clear	clear	JJ
12519	182	7	coals	coal	NNS
12519	182	8	,	,	,
12519	182	9	sprinkle	sprinkle	VB
12519	182	10	a	a	DT
12519	182	11	little	little	JJ
12519	182	12	salt	salt	NN
12519	182	13	and	and	CC
12519	182	14	pepper	pepper	NN
12519	182	15	over	over	IN
12519	182	16	the	the	DT
12519	182	17	pieces	piece	NNS
12519	182	18	,	,	,
12519	182	19	and	and	CC
12519	182	20	when	when	WRB
12519	182	21	done	do	VBN
12519	182	22	,	,	,
12519	182	23	dish	dish	VB
12519	182	24	them	-PRON-	PRP
12519	182	25	,	,	,
12519	182	26	and	and	CC
12519	182	27	pour	pour	VB
12519	182	28	over	over	IN
12519	182	29	some	some	DT
12519	182	30	melted	melted	JJ
12519	182	31	butter	butter	NN
12519	182	32	and	and	CC
12519	182	33	chopped	chop	VBN
12519	182	34	parsley	parsley	NN
12519	182	35	--	--	:
12519	182	36	this	this	DT
12519	182	37	is	be	VBZ
12519	182	38	for	for	IN
12519	182	39	broiled	broil	VBN
12519	182	40	veal	veal	NN
12519	182	41	,	,	,
12519	182	42	wild	wild	JJ
12519	182	43	fowl	fowl	NN
12519	182	44	,	,	,
12519	182	45	birds	bird	NNS
12519	182	46	or	or	CC
12519	182	47	poultry	poultry	NN
12519	182	48	:	:	:
12519	182	49	beef	beef	NN
12519	182	50	-	-	HYPH
12519	182	51	steaks	steak	NNS
12519	182	52	and	and	CC
12519	182	53	mutton	mutton	NN
12519	182	54	chops	chop	NNS
12519	182	55	require	require	VBP
12519	182	56	only	only	RB
12519	182	57	a	a	DT
12519	182	58	table	table	NN
12519	182	59	-	-	HYPH
12519	182	60	spoonful	spoonful	JJ
12519	182	61	of	of	IN
12519	182	62	hot	hot	JJ
12519	182	63	water	water	NN
12519	182	64	to	to	TO
12519	182	65	be	be	VB
12519	182	66	poured	pour	VBN
12519	182	67	over	over	RP
12519	182	68	.	.	.
12519	183	1	Slice	slice	VB
12519	183	2	an	an	DT
12519	183	3	onion	onion	NN
12519	183	4	in	in	IN
12519	183	5	the	the	DT
12519	183	6	dish	dish	NN
12519	183	7	before	before	IN
12519	183	8	you	-PRON-	PRP
12519	183	9	put	put	VBP
12519	183	10	in	in	IN
12519	183	11	the	the	DT
12519	183	12	steaks	steak	NNS
12519	183	13	or	or	CC
12519	183	14	chops	chop	NNS
12519	183	15	,	,	,
12519	183	16	and	and	CC
12519	183	17	garnish	garnish	VB
12519	183	18	both	both	CC
12519	183	19	with	with	IN
12519	183	20	rasped	rasped	JJ
12519	183	21	horse	horse	NN
12519	183	22	-	-	HYPH
12519	183	23	radish	radish	NN
12519	183	24	.	.	.
12519	184	1	To	to	TO
12519	184	2	have	have	VB
12519	184	3	viands	viand	NNS
12519	184	4	served	serve	VBN
12519	184	5	in	in	IN
12519	184	6	perfection	perfection	NN
12519	184	7	,	,	,
12519	184	8	the	the	DT
12519	184	9	dishes	dish	NNS
12519	184	10	should	should	MD
12519	184	11	be	be	VB
12519	184	12	made	make	VBN
12519	184	13	hot	hot	JJ
12519	184	14	,	,	,
12519	184	15	either	either	CC
12519	184	16	by	by	IN
12519	184	17	setting	set	VBG
12519	184	18	them	-PRON-	PRP
12519	184	19	over	over	IN
12519	184	20	hot	hot	JJ
12519	184	21	water	water	NN
12519	184	22	,	,	,
12519	184	23	or	or	CC
12519	184	24	by	by	IN
12519	184	25	putting	put	VBG
12519	184	26	some	some	DT
12519	184	27	in	in	IN
12519	184	28	them	-PRON-	PRP
12519	184	29	,	,	,
12519	184	30	and	and	CC
12519	184	31	the	the	DT
12519	184	32	instant	instant	NN
12519	184	33	the	the	DT
12519	184	34	meats	meat	NNS
12519	184	35	are	be	VBP
12519	184	36	laid	lay	VBN
12519	184	37	in	in	RP
12519	184	38	and	and	CC
12519	184	39	garnished	garnish	VBD
12519	184	40	,	,	,
12519	184	41	put	put	VBN
12519	184	42	on	on	RP
12519	184	43	a	a	DT
12519	184	44	pewter	pewter	NN
12519	184	45	dish	dish	NN
12519	184	46	cover	cover	NN
12519	184	47	.	.	.
12519	185	1	A	a	DT
12519	185	2	dinner	dinner	NN
12519	185	3	looks	look	VBZ
12519	185	4	very	very	RB
12519	185	5	enticing	enticing	JJ
12519	185	6	,	,	,
12519	185	7	when	when	WRB
12519	185	8	the	the	DT
12519	185	9	steam	steam	NN
12519	185	10	rises	rise	VBZ
12519	185	11	from	from	IN
12519	185	12	each	each	DT
12519	185	13	dish	dish	NN
12519	185	14	on	on	IN
12519	185	15	removing	remove	VBG
12519	185	16	the	the	DT
12519	185	17	covers	cover	NNS
12519	185	18	,	,	,
12519	185	19	and	and	CC
12519	185	20	if	if	IN
12519	185	21	it	-PRON-	PRP
12519	185	22	be	be	VB
12519	185	23	judiciously	judiciously	RB
12519	185	24	_	_	NNP
12519	185	25	ordered	order	VBN
12519	185	26	_	_	NNP
12519	185	27	,	,	,
12519	185	28	will	will	MD
12519	185	29	have	have	VB
12519	185	30	a	a	DT
12519	185	31	double	double	JJ
12519	185	32	relish	relish	NN
12519	185	33	.	.	.
12519	186	1	Profusion	profusion	NN
12519	186	2	is	be	VBZ
12519	186	3	not	not	RB
12519	186	4	elegance	elegance	NN
12519	186	5	--	--	:
12519	186	6	a	a	DT
12519	186	7	dinner	dinner	NN
12519	186	8	justly	justly	RB
12519	186	9	calculated	calculate	VBN
12519	186	10	for	for	IN
12519	186	11	the	the	DT
12519	186	12	company	company	NN
12519	186	13	,	,	,
12519	186	14	and	and	CC
12519	186	15	consisting	consist	VBG
12519	186	16	for	for	IN
12519	186	17	the	the	DT
12519	186	18	greater	great	JJR
12519	186	19	part	part	NN
12519	186	20	of	of	IN
12519	186	21	small	small	JJ
12519	186	22	articles	article	NNS
12519	186	23	,	,	,
12519	186	24	correctly	correctly	RB
12519	186	25	prepared	prepared	JJ
12519	186	26	,	,	,
12519	186	27	and	and	CC
12519	186	28	neatly	neatly	RB
12519	186	29	served	serve	VBD
12519	186	30	up	up	RP
12519	186	31	,	,	,
12519	186	32	will	will	MD
12519	186	33	make	make	VB
12519	186	34	a	a	DT
12519	186	35	much	much	RB
12519	186	36	more	more	RBR
12519	186	37	pleasing	pleasing	JJ
12519	186	38	appearance	appearance	NN
12519	186	39	to	to	IN
12519	186	40	the	the	DT
12519	186	41	sight	sight	NN
12519	186	42	,	,	,
12519	186	43	and	and	CC
12519	186	44	give	give	VB
12519	186	45	a	a	DT
12519	186	46	far	far	RB
12519	186	47	greater	great	JJR
12519	186	48	gratification	gratification	NN
12519	186	49	to	to	IN
12519	186	50	the	the	DT
12519	186	51	appetite	appetite	NN
12519	186	52	,	,	,
12519	186	53	than	than	IN
12519	186	54	a	a	DT
12519	186	55	table	table	NN
12519	186	56	loaded	load	VBN
12519	186	57	with	with	IN
12519	186	58	food	food	NN
12519	186	59	,	,	,
12519	186	60	and	and	CC
12519	186	61	from	from	IN
12519	186	62	the	the	DT
12519	186	63	multiplicity	multiplicity	NN
12519	186	64	of	of	IN
12519	186	65	dishes	dish	NNS
12519	186	66	,	,	,
12519	186	67	unavoidably	unavoidably	RB
12519	186	68	neglected	neglect	VBN
12519	186	69	in	in	IN
12519	186	70	the	the	DT
12519	186	71	preparation	preparation	NN
12519	186	72	,	,	,
12519	186	73	and	and	CC
12519	186	74	served	serve	VBD
12519	186	75	up	up	RP
12519	186	76	cold	cold	JJ
12519	186	77	.	.	.
12519	187	1	There	there	EX
12519	187	2	should	should	MD
12519	187	3	always	always	RB
12519	187	4	be	be	VB
12519	187	5	a	a	DT
12519	187	6	supply	supply	NN
12519	187	7	of	of	IN
12519	187	8	brown	brown	JJ
12519	187	9	flour	flour	NN
12519	187	10	kept	keep	VBN
12519	187	11	in	in	IN
12519	187	12	readiness	readiness	NN
12519	187	13	to	to	TO
12519	187	14	thicken	thicken	VB
12519	187	15	brown	brown	JJ
12519	187	16	gravies	gravy	NNS
12519	187	17	,	,	,
12519	187	18	which	which	WDT
12519	187	19	must	must	MD
12519	187	20	be	be	VB
12519	187	21	prepared	prepare	VBN
12519	187	22	in	in	IN
12519	187	23	the	the	DT
12519	187	24	following	following	JJ
12519	187	25	manner	manner	NN
12519	187	26	:	:	:
12519	187	27	put	put	VB
12519	187	28	a	a	DT
12519	187	29	pint	pint	NN
12519	187	30	of	of	IN
12519	187	31	flour	flour	NN
12519	187	32	in	in	IN
12519	187	33	a	a	DT
12519	187	34	Dutch	dutch	JJ
12519	187	35	oven	oven	NN
12519	187	36	,	,	,
12519	187	37	with	with	IN
12519	187	38	some	some	DT
12519	187	39	coals	coal	NNS
12519	187	40	under	under	IN
12519	187	41	it	-PRON-	PRP
12519	187	42	;	;	:
12519	187	43	keep	keep	VB
12519	187	44	constantly	constantly	RB
12519	187	45	stirring	stir	VBG
12519	187	46	it	-PRON-	PRP
12519	187	47	until	until	IN
12519	187	48	it	-PRON-	PRP
12519	187	49	is	be	VBZ
12519	187	50	uniformly	uniformly	JJ
12519	187	51	of	of	IN
12519	187	52	a	a	DT
12519	187	53	dark	dark	JJ
12519	187	54	brown	brown	NN
12519	187	55	,	,	,
12519	187	56	but	but	CC
12519	187	57	none	none	NN
12519	187	58	of	of	IN
12519	187	59	it	-PRON-	PRP
12519	187	60	burnt	burn	VBD
12519	187	61	,	,	,
12519	187	62	which	which	WDT
12519	187	63	would	would	MD
12519	187	64	look	look	VB
12519	187	65	like	like	IN
12519	187	66	dirt	dirt	NN
12519	187	67	in	in	IN
12519	187	68	the	the	DT
12519	187	69	gravy	gravy	NN
12519	187	70	.	.	.
12519	188	1	All	all	DT
12519	188	2	kitchens	kitchen	NNS
12519	188	3	should	should	MD
12519	188	4	be	be	VB
12519	188	5	provided	provide	VBN
12519	188	6	with	with	IN
12519	188	7	a	a	DT
12519	188	8	saw	saw	NN
12519	188	9	for	for	IN
12519	188	10	trimming	trim	VBG
12519	188	11	meat	meat	NN
12519	188	12	,	,	,
12519	188	13	and	and	CC
12519	188	14	also	also	RB
12519	188	15	with	with	IN
12519	188	16	larding	lard	VBG
12519	188	17	needles	needle	NNS
12519	188	18	.	.	.
12519	189	1	*	*	NFP
12519	189	2	*	*	NFP
12519	189	3	*	*	NFP
12519	189	4	*	*	NFP
12519	189	5	*	*	NFP
12519	189	6	BEEF	beef	NN
12519	189	7	A	A	NNP
12519	189	8	-	-	HYPH
12519	189	9	LA	LA	NNP
12519	189	10	-	-	HYPH
12519	189	11	MODE	MODE	NNP
12519	189	12	.	.	.
12519	190	1	Take	take	VB
12519	190	2	the	the	DT
12519	190	3	bone	bone	NN
12519	190	4	from	from	IN
12519	190	5	a	a	DT
12519	190	6	round	round	NN
12519	190	7	of	of	IN
12519	190	8	beef	beef	NN
12519	190	9	,	,	,
12519	190	10	fill	fill	VB
12519	190	11	the	the	DT
12519	190	12	space	space	NN
12519	190	13	with	with	IN
12519	190	14	a	a	DT
12519	190	15	forcemeat	forcemeat	NN
12519	190	16	made	make	VBN
12519	190	17	of	of	IN
12519	190	18	the	the	DT
12519	190	19	crumbs	crumb	NNS
12519	190	20	of	of	IN
12519	190	21	a	a	DT
12519	190	22	stale	stale	JJ
12519	190	23	loaf	loaf	NNS
12519	190	24	,	,	,
12519	190	25	four	four	CD
12519	190	26	ounces	ounce	NNS
12519	190	27	of	of	IN
12519	190	28	marrow	marrow	NNP
12519	190	29	,	,	,
12519	190	30	two	two	CD
12519	190	31	heads	head	NNS
12519	190	32	of	of	IN
12519	190	33	garlic	garlic	NN
12519	190	34	chopped	chop	VBN
12519	190	35	with	with	IN
12519	190	36	thyme	thyme	NNS
12519	190	37	and	and	CC
12519	190	38	parsley	parsley	NN
12519	190	39	,	,	,
12519	190	40	some	some	DT
12519	190	41	nutmeg	nutmeg	NNS
12519	190	42	,	,	,
12519	190	43	cloves	clove	NNS
12519	190	44	,	,	,
12519	190	45	pepper	pepper	NN
12519	190	46	and	and	CC
12519	190	47	salt	salt	NN
12519	190	48	,	,	,
12519	190	49	mix	mix	VB
12519	190	50	it	-PRON-	PRP
12519	190	51	to	to	IN
12519	190	52	a	a	DT
12519	190	53	paste	paste	NN
12519	190	54	with	with	IN
12519	190	55	the	the	DT
12519	190	56	yelks	yelk	NNS
12519	190	57	of	of	IN
12519	190	58	four	four	CD
12519	190	59	eggs	egg	NNS
12519	190	60	beaten	beat	VBN
12519	190	61	,	,	,
12519	190	62	stuff	stuff	VB
12519	190	63	the	the	DT
12519	190	64	lean	lean	JJ
12519	190	65	part	part	NN
12519	190	66	of	of	IN
12519	190	67	the	the	DT
12519	190	68	round	round	NN
12519	190	69	with	with	IN
12519	190	70	it	-PRON-	PRP
12519	190	71	,	,	,
12519	190	72	and	and	CC
12519	190	73	make	make	VB
12519	190	74	balls	ball	NNS
12519	190	75	of	of	IN
12519	190	76	the	the	DT
12519	190	77	remainder	remainder	NN
12519	190	78	;	;	:
12519	190	79	sew	sew	VB
12519	190	80	a	a	DT
12519	190	81	fillet	fillet	NN
12519	190	82	of	of	IN
12519	190	83	strong	strong	JJ
12519	190	84	linen	linen	NN
12519	190	85	wide	wide	JJ
12519	190	86	enough	enough	RB
12519	190	87	to	to	TO
12519	190	88	keep	keep	VB
12519	190	89	it	-PRON-	PRP
12519	190	90	round	round	JJ
12519	190	91	and	and	CC
12519	190	92	compact	compact	JJ
12519	190	93	,	,	,
12519	190	94	put	put	VB
12519	190	95	it	-PRON-	PRP
12519	190	96	in	in	IN
12519	190	97	a	a	DT
12519	190	98	vessel	vessel	NN
12519	190	99	just	just	RB
12519	190	100	sufficiently	sufficiently	RB
12519	190	101	large	large	JJ
12519	190	102	to	to	TO
12519	190	103	hold	hold	VB
12519	190	104	it	-PRON-	PRP
12519	190	105	,	,	,
12519	190	106	add	add	VB
12519	190	107	a	a	DT
12519	190	108	pint	pint	NN
12519	190	109	of	of	IN
12519	190	110	red	red	JJ
12519	190	111	wine	wine	NN
12519	190	112	,	,	,
12519	190	113	cover	cover	VB
12519	190	114	it	-PRON-	PRP
12519	190	115	with	with	IN
12519	190	116	sheets	sheet	NNS
12519	190	117	of	of	IN
12519	190	118	tin	tin	NN
12519	190	119	or	or	CC
12519	190	120	iron	iron	NN
12519	190	121	,	,	,
12519	190	122	set	set	VBD
12519	190	123	it	-PRON-	PRP
12519	190	124	in	in	IN
12519	190	125	a	a	DT
12519	190	126	brick	brick	NN
12519	190	127	oven	oven	NN
12519	190	128	properly	properly	RB
12519	190	129	heated	heat	VBD
12519	190	130	,	,	,
12519	190	131	and	and	CC
12519	190	132	bake	bake	VB
12519	190	133	it	-PRON-	PRP
12519	190	134	three	three	CD
12519	190	135	hours	hour	NNS
12519	190	136	;	;	:
12519	190	137	when	when	WRB
12519	190	138	done	do	VBN
12519	190	139	,	,	,
12519	190	140	skim	skim	VB
12519	190	141	the	the	DT
12519	190	142	fat	fat	NN
12519	190	143	from	from	IN
12519	190	144	the	the	DT
12519	190	145	gravy	gravy	NN
12519	190	146	,	,	,
12519	190	147	thicken	thicken	VB
12519	190	148	it	-PRON-	PRP
12519	190	149	with	with	IN
12519	190	150	brown	brown	JJ
12519	190	151	flour	flour	NN
12519	190	152	,	,	,
12519	190	153	add	add	VB
12519	190	154	some	some	DT
12519	190	155	mushroom	mushroom	NN
12519	190	156	and	and	CC
12519	190	157	walnut	walnut	NNP
12519	190	158	catsup	catsup	NNP
12519	190	159	,	,	,
12519	190	160	and	and	CC
12519	190	161	serve	serve	VB
12519	190	162	it	-PRON-	PRP
12519	190	163	up	up	RP
12519	190	164	garnished	garnished	JJ
12519	190	165	with	with	IN
12519	190	166	forcemeat	forcemeat	NN
12519	190	167	balls	ball	NNS
12519	190	168	fried	fry	VBN
12519	190	169	.	.	.
12519	191	1	It	-PRON-	PRP
12519	191	2	is	be	VBZ
12519	191	3	still	still	RB
12519	191	4	better	well	JJR
12519	191	5	when	when	WRB
12519	191	6	eaten	eat	VBN
12519	191	7	cold	cold	JJ
12519	191	8	with	with	IN
12519	191	9	sallad	sallad	NN
12519	191	10	.	.	.
12519	192	1	*	*	NFP
12519	192	2	*	*	NFP
12519	192	3	*	*	NFP
12519	192	4	*	*	NFP
12519	192	5	*	*	NFP
12519	192	6	BRISKET	BRISKET	NNS
12519	192	7	OF	of	IN
12519	192	8	BEEF	beef	NN
12519	192	9	BAKED	BAKED	NNS
12519	192	10	.	.	.
12519	193	1	Bone	bone	VB
12519	193	2	a	a	DT
12519	193	3	brisket	brisket	NN
12519	193	4	of	of	IN
12519	193	5	beef	beef	NN
12519	193	6	,	,	,
12519	193	7	and	and	CC
12519	193	8	make	make	VB
12519	193	9	holes	hole	NNS
12519	193	10	in	in	IN
12519	193	11	it	-PRON-	PRP
12519	193	12	with	with	IN
12519	193	13	a	a	DT
12519	193	14	sharp	sharp	JJ
12519	193	15	knife	knife	NN
12519	193	16	about	about	IN
12519	193	17	an	an	DT
12519	193	18	inch	inch	NN
12519	193	19	apart	apart	RB
12519	193	20	,	,	,
12519	193	21	fill	fill	VB
12519	193	22	them	-PRON-	PRP
12519	193	23	alternately	alternately	RB
12519	193	24	with	with	IN
12519	193	25	fat	fat	JJ
12519	193	26	bacon	bacon	NN
12519	193	27	,	,	,
12519	193	28	parsley	parsley	NN
12519	193	29	and	and	CC
12519	193	30	oysters	oyster	NNS
12519	193	31	,	,	,
12519	193	32	all	all	DT
12519	193	33	chopped	chop	VBN
12519	193	34	small	small	JJ
12519	193	35	and	and	CC
12519	193	36	seasoned	season	VBN
12519	193	37	with	with	IN
12519	193	38	pounded	pound	VBN
12519	193	39	cloves	clove	NNS
12519	193	40	and	and	CC
12519	193	41	nutmeg	nutmeg	NN
12519	193	42	,	,	,
12519	193	43	pepper	pepper	NN
12519	193	44	and	and	CC
12519	193	45	salt	salt	NN
12519	193	46	,	,	,
12519	193	47	dredge	dredge	VB
12519	193	48	it	-PRON-	PRP
12519	193	49	well	well	RB
12519	193	50	with	with	IN
12519	193	51	flour	flour	NN
12519	193	52	,	,	,
12519	193	53	lay	lay	VB
12519	193	54	it	-PRON-	PRP
12519	193	55	in	in	IN
12519	193	56	a	a	DT
12519	193	57	pan	pan	NN
12519	193	58	with	with	IN
12519	193	59	a	a	DT
12519	193	60	pint	pint	NN
12519	193	61	of	of	IN
12519	193	62	red	red	JJ
12519	193	63	wine	wine	NN
12519	193	64	and	and	CC
12519	193	65	a	a	DT
12519	193	66	large	large	JJ
12519	193	67	spoonful	spoonful	JJ
12519	193	68	of	of	IN
12519	193	69	lemon	lemon	NN
12519	193	70	pickle	pickle	NN
12519	193	71	;	;	:
12519	193	72	bake	bake	VB
12519	193	73	it	-PRON-	PRP
12519	193	74	three	three	CD
12519	193	75	hours	hour	NNS
12519	193	76	,	,	,
12519	193	77	take	take	VB
12519	193	78	the	the	DT
12519	193	79	fat	fat	NN
12519	193	80	from	from	IN
12519	193	81	the	the	DT
12519	193	82	gravy	gravy	NN
12519	193	83	and	and	CC
12519	193	84	strain	strain	VB
12519	193	85	it	-PRON-	PRP
12519	193	86	;	;	:
12519	193	87	serve	serve	VB
12519	193	88	it	-PRON-	PRP
12519	193	89	up	up	RP
12519	193	90	garnished	garnished	JJ
12519	193	91	with	with	IN
12519	193	92	green	green	JJ
12519	193	93	pickles	pickle	NNS
12519	193	94	.	.	.
12519	194	1	*	*	NFP
12519	194	2	*	*	NFP
12519	194	3	*	*	NFP
12519	194	4	*	*	NFP
12519	194	5	*	*	NFP
12519	194	6	BEEF	beef	NN
12519	194	7	OLIVES	olive	NNS
12519	194	8	.	.	.
12519	195	1	Cut	cut	NN
12519	195	2	slices	slice	NNS
12519	195	3	from	from	IN
12519	195	4	a	a	DT
12519	195	5	fat	fat	JJ
12519	195	6	rump	rump	NN
12519	195	7	of	of	IN
12519	195	8	beef	beef	NN
12519	195	9	six	six	CD
12519	195	10	inches	inch	NNS
12519	195	11	long	long	JJ
12519	195	12	and	and	CC
12519	195	13	half	half	PDT
12519	195	14	an	an	DT
12519	195	15	inch	inch	NN
12519	195	16	thick	thick	JJ
12519	195	17	,	,	,
12519	195	18	beat	beat	VBD
12519	195	19	them	-PRON-	PRP
12519	195	20	well	well	RB
12519	195	21	with	with	IN
12519	195	22	a	a	DT
12519	195	23	pestle	pestle	NN
12519	195	24	;	;	:
12519	195	25	make	make	VB
12519	195	26	a	a	DT
12519	195	27	forcemeat	forcemeat	NN
12519	195	28	of	of	IN
12519	195	29	bread	bread	NN
12519	195	30	crumbs	crumb	NNS
12519	195	31	,	,	,
12519	195	32	fat	fat	JJ
12519	195	33	bacon	bacon	NN
12519	195	34	chopped	chop	VBD
12519	195	35	,	,	,
12519	195	36	parsley	parsley	NNP
12519	195	37	,	,	,
12519	195	38	a	a	DT
12519	195	39	little	little	JJ
12519	195	40	onion	onion	NN
12519	195	41	,	,	,
12519	195	42	some	some	DT
12519	195	43	shred	shre	VBN
12519	195	44	suet	suet	NN
12519	195	45	,	,	,
12519	195	46	pounded	pound	VBD
12519	195	47	mace	mace	NN
12519	195	48	,	,	,
12519	195	49	pepper	pepper	NN
12519	195	50	and	and	CC
12519	195	51	salt	salt	NN
12519	195	52	;	;	:
12519	195	53	mix	mix	VB
12519	195	54	it	-PRON-	PRP
12519	195	55	up	up	RP
12519	195	56	with	with	IN
12519	195	57	the	the	DT
12519	195	58	yelks	yelk	NNS
12519	195	59	of	of	IN
12519	195	60	eggs	egg	NNS
12519	195	61	,	,	,
12519	195	62	and	and	CC
12519	195	63	spread	spread	VB
12519	195	64	a	a	DT
12519	195	65	thin	thin	JJ
12519	195	66	layer	layer	NN
12519	195	67	over	over	IN
12519	195	68	each	each	DT
12519	195	69	slice	slice	NN
12519	195	70	of	of	IN
12519	195	71	beef	beef	NN
12519	195	72	,	,	,
12519	195	73	roll	roll	VB
12519	195	74	it	-PRON-	PRP
12519	195	75	up	up	RP
12519	195	76	tight	tight	RB
12519	195	77	,	,	,
12519	195	78	and	and	CC
12519	195	79	secure	secure	VB
12519	195	80	the	the	DT
12519	195	81	rolls	roll	NNS
12519	195	82	with	with	IN
12519	195	83	skewers	skewer	NNS
12519	195	84	,	,	,
12519	195	85	set	set	VBD
12519	195	86	them	-PRON-	PRP
12519	195	87	before	before	IN
12519	195	88	the	the	DT
12519	195	89	fire	fire	NN
12519	195	90	,	,	,
12519	195	91	and	and	CC
12519	195	92	turn	turn	VB
12519	195	93	them	-PRON-	PRP
12519	195	94	till	till	IN
12519	195	95	they	-PRON-	PRP
12519	195	96	are	be	VBP
12519	195	97	a	a	DT
12519	195	98	nice	nice	JJ
12519	195	99	brown	brown	NN
12519	195	100	;	;	:
12519	195	101	have	have	VBP
12519	195	102	ready	ready	JJ
12519	195	103	a	a	DT
12519	195	104	pint	pint	NN
12519	195	105	of	of	IN
12519	195	106	good	good	JJ
12519	195	107	gravy	gravy	NN
12519	195	108	,	,	,
12519	195	109	thickened	thicken	VBN
12519	195	110	with	with	IN
12519	195	111	brown	brown	JJ
12519	195	112	flour	flour	NN
12519	195	113	and	and	CC
12519	195	114	a	a	DT
12519	195	115	spoonful	spoonful	NN
12519	195	116	of	of	IN
12519	195	117	butter	butter	NN
12519	195	118	,	,	,
12519	195	119	a	a	DT
12519	195	120	gill	gill	NN
12519	195	121	of	of	IN
12519	195	122	red	red	JJ
12519	195	123	wine	wine	NN
12519	195	124	,	,	,
12519	195	125	with	with	IN
12519	195	126	two	two	CD
12519	195	127	spoonsful	spoonsful	JJ
12519	195	128	of	of	IN
12519	195	129	mushroom	mushroom	NN
12519	195	130	catsup	catsup	NN
12519	195	131	,	,	,
12519	195	132	lay	lie	VBD
12519	195	133	the	the	DT
12519	195	134	rolls	roll	NNS
12519	195	135	in	in	IN
12519	195	136	it	-PRON-	PRP
12519	195	137	,	,	,
12519	195	138	and	and	CC
12519	195	139	stew	stew	VB
12519	195	140	them	-PRON-	PRP
12519	195	141	till	till	IN
12519	195	142	tender	tender	NN
12519	195	143	;	;	:
12519	195	144	garnish	garnish	VB
12519	195	145	with	with	IN
12519	195	146	forcemeat	forcemeat	NN
12519	195	147	balls	ball	NNS
12519	195	148	.	.	.
12519	196	1	*	*	NFP
12519	196	2	*	*	NFP
12519	196	3	*	*	NFP
12519	196	4	*	*	NFP
12519	196	5	*	*	NFP
12519	196	6	TO	to	IN
12519	196	7	STEW	STEW	NNP
12519	196	8	A	a	DT
12519	196	9	RUMP	RUMP	NNP
12519	196	10	OF	of	IN
12519	196	11	BEEF	BEEF	NNP
12519	196	12	.	.	.
12519	197	1	Take	take	VB
12519	197	2	out	out	RP
12519	197	3	as	as	RB
12519	197	4	much	much	JJ
12519	197	5	of	of	IN
12519	197	6	the	the	DT
12519	197	7	bone	bone	NN
12519	197	8	as	as	IN
12519	197	9	can	can	MD
12519	197	10	be	be	VB
12519	197	11	done	do	VBN
12519	197	12	with	with	IN
12519	197	13	a	a	DT
12519	197	14	saw	saw	NN
12519	197	15	,	,	,
12519	197	16	that	that	IN
12519	197	17	it	-PRON-	PRP
12519	197	18	may	may	MD
12519	197	19	lie	lie	VB
12519	197	20	flat	flat	RB
12519	197	21	on	on	IN
12519	197	22	the	the	DT
12519	197	23	dish	dish	NN
12519	197	24	,	,	,
12519	197	25	stuff	stuff	VB
12519	197	26	it	-PRON-	PRP
12519	197	27	with	with	IN
12519	197	28	forcemeat	forcemeat	NN
12519	197	29	made	make	VBN
12519	197	30	as	as	IN
12519	197	31	before	before	RB
12519	197	32	directed	direct	VBN
12519	197	33	,	,	,
12519	197	34	lay	lie	VBD
12519	197	35	it	-PRON-	PRP
12519	197	36	in	in	IN
12519	197	37	a	a	DT
12519	197	38	pot	pot	NN
12519	197	39	with	with	IN
12519	197	40	two	two	CD
12519	197	41	quarts	quart	NNS
12519	197	42	of	of	IN
12519	197	43	water	water	NN
12519	197	44	,	,	,
12519	197	45	a	a	DT
12519	197	46	pint	pint	NN
12519	197	47	of	of	IN
12519	197	48	red	red	JJ
12519	197	49	wine	wine	NN
12519	197	50	,	,	,
12519	197	51	some	some	DT
12519	197	52	carrots	carrot	NNS
12519	197	53	and	and	CC
12519	197	54	turnips	turnip	NNS
12519	197	55	cut	cut	VBN
12519	197	56	in	in	IN
12519	197	57	small	small	JJ
12519	197	58	pieces	piece	NNS
12519	197	59	and	and	CC
12519	197	60	stewed	stew	VBD
12519	197	61	over	over	IN
12519	197	62	it	-PRON-	PRP
12519	197	63	,	,	,
12519	197	64	a	a	DT
12519	197	65	head	head	NN
12519	197	66	of	of	IN
12519	197	67	cellery	cellery	NN
12519	197	68	cut	cut	VBN
12519	197	69	up	up	RP
12519	197	70	,	,	,
12519	197	71	a	a	DT
12519	197	72	few	few	JJ
12519	197	73	cloves	clove	NNS
12519	197	74	of	of	IN
12519	197	75	garlic	garlic	NN
12519	197	76	,	,	,
12519	197	77	some	some	DT
12519	197	78	pounded	pound	VBD
12519	197	79	cloves	clove	NNS
12519	197	80	,	,	,
12519	197	81	pepper	pepper	NN
12519	197	82	and	and	CC
12519	197	83	salt	salt	NN
12519	197	84	,	,	,
12519	197	85	stew	stew	VBP
12519	197	86	it	-PRON-	PRP
12519	197	87	gently	gently	RB
12519	197	88	till	till	IN
12519	197	89	sufficiently	sufficiently	RB
12519	197	90	done	do	VBN
12519	197	91	,	,	,
12519	197	92	skim	skim	VB
12519	197	93	the	the	DT
12519	197	94	fat	fat	NN
12519	197	95	off	off	RP
12519	197	96	,	,	,
12519	197	97	thicken	thicken	VB
12519	197	98	the	the	DT
12519	197	99	gravy	gravy	NN
12519	197	100	,	,	,
12519	197	101	and	and	CC
12519	197	102	serve	serve	VB
12519	197	103	it	-PRON-	PRP
12519	197	104	up	up	RP
12519	197	105	;	;	:
12519	197	106	garnish	garnish	VB
12519	197	107	with	with	IN
12519	197	108	little	little	JJ
12519	197	109	bits	bit	NNS
12519	197	110	of	of	IN
12519	197	111	puff	puff	NN
12519	197	112	paste	paste	NN
12519	197	113	nicely	nicely	RB
12519	197	114	baked	bake	VBD
12519	197	115	,	,	,
12519	197	116	and	and	CC
12519	197	117	scraped	scrape	VBN
12519	197	118	horse	horse	NN
12519	197	119	-	-	HYPH
12519	197	120	radish	radish	NN
12519	197	121	.	.	.
12519	198	1	*	*	NFP
12519	198	2	*	*	NFP
12519	198	3	*	*	NFP
12519	198	4	*	*	NFP
12519	198	5	*	*	NFP
12519	198	6	A	a	DT
12519	198	7	FRICANDO	fricando	NN
12519	198	8	OF	of	IN
12519	198	9	BEEF	beef	NN
12519	198	10	.	.	.
12519	199	1	Cut	cut	VB
12519	199	2	a	a	DT
12519	199	3	few	few	JJ
12519	199	4	slices	slice	NNS
12519	199	5	of	of	IN
12519	199	6	beef	beef	NN
12519	199	7	six	six	CD
12519	199	8	inches	inch	NNS
12519	199	9	long	long	JJ
12519	199	10	,	,	,
12519	199	11	two	two	CD
12519	199	12	or	or	CC
12519	199	13	three	three	CD
12519	199	14	wide	wide	JJ
12519	199	15	,	,	,
12519	199	16	and	and	CC
12519	199	17	one	one	CD
12519	199	18	thick	thick	JJ
12519	199	19	,	,	,
12519	199	20	lard	lard	VBD
12519	199	21	them	-PRON-	PRP
12519	199	22	with	with	IN
12519	199	23	bacon	bacon	NN
12519	199	24	,	,	,
12519	199	25	dredge	dredge	VB
12519	199	26	them	-PRON-	PRP
12519	199	27	well	well	RB
12519	199	28	,	,	,
12519	199	29	and	and	CC
12519	199	30	make	make	VB
12519	199	31	them	-PRON-	PRP
12519	199	32	a	a	DT
12519	199	33	nice	nice	JJ
12519	199	34	brown	brown	NN
12519	199	35	before	before	IN
12519	199	36	a	a	DT
12519	199	37	brisk	brisk	JJ
12519	199	38	fire	fire	NN
12519	199	39	;	;	:
12519	199	40	stew	stew	VB
12519	199	41	them	-PRON-	PRP
12519	199	42	half	half	PDT
12519	199	43	an	an	DT
12519	199	44	hour	hour	NN
12519	199	45	in	in	IN
12519	199	46	a	a	DT
12519	199	47	well	well	RB
12519	199	48	seasoned	seasoned	JJ
12519	199	49	gravy	gravy	NN
12519	199	50	,	,	,
12519	199	51	put	put	VB
12519	199	52	some	some	DT
12519	199	53	stewed	stew	VBN
12519	199	54	sorrel	sorrel	NN
12519	199	55	or	or	CC
12519	199	56	spinage	spinage	NN
12519	199	57	in	in	IN
12519	199	58	the	the	DT
12519	199	59	dish	dish	NN
12519	199	60	,	,	,
12519	199	61	lay	lie	VBD
12519	199	62	on	on	IN
12519	199	63	the	the	DT
12519	199	64	beef	beef	NN
12519	199	65	,	,	,
12519	199	66	and	and	CC
12519	199	67	pour	pour	VB
12519	199	68	over	over	IN
12519	199	69	a	a	DT
12519	199	70	sufficient	sufficient	JJ
12519	199	71	quantity	quantity	NN
12519	199	72	of	of	IN
12519	199	73	gravy	gravy	NN
12519	199	74	;	;	,
12519	199	75	garnish	garnish	VB
12519	199	76	with	with	IN
12519	199	77	fried	fried	JJ
12519	199	78	balls	ball	NNS
12519	199	79	.	.	.
12519	200	1	*	*	NFP
12519	200	2	*	*	NFP
12519	200	3	*	*	NFP
12519	200	4	*	*	NFP
12519	200	5	*	*	NFP
12519	200	6	AN	an	NN
12519	200	7	EXCELLENT	EXCELLENT	NNP
12519	200	8	METHOD	method	NN
12519	200	9	OF	of	IN
12519	200	10	DRESSING	DRESSING	NNP
12519	200	11	BEEF	BEEF	NNP
12519	200	12	.	.	.
12519	201	1	Take	take	VB
12519	201	2	a	a	DT
12519	201	3	rib	rib	NN
12519	201	4	roasting	roast	VBG
12519	201	5	piece	piece	NN
12519	201	6	that	that	WDT
12519	201	7	has	have	VBZ
12519	201	8	been	be	VBN
12519	201	9	hanging	hang	VBG
12519	201	10	ten	ten	CD
12519	201	11	days	day	NNS
12519	201	12	or	or	CC
12519	201	13	a	a	DT
12519	201	14	fortnight	fortnight	NN
12519	201	15	,	,	,
12519	201	16	bone	bone	NN
12519	201	17	it	-PRON-	PRP
12519	201	18	neatly	neatly	RB
12519	201	19	,	,	,
12519	201	20	rub	rub	VB
12519	201	21	some	some	DT
12519	201	22	salt	salt	NN
12519	201	23	over	over	IN
12519	201	24	it	-PRON-	PRP
12519	201	25	and	and	CC
12519	201	26	roll	roll	VB
12519	201	27	it	-PRON-	PRP
12519	201	28	tight	tight	JJ
12519	201	29	,	,	,
12519	201	30	binding	bind	VBG
12519	201	31	it	-PRON-	PRP
12519	201	32	around	around	RB
12519	201	33	with	with	IN
12519	201	34	twine	twine	NN
12519	201	35	,	,	,
12519	201	36	put	put	VBD
12519	201	37	the	the	DT
12519	201	38	spit	spit	NN
12519	201	39	through	through	IN
12519	201	40	the	the	DT
12519	201	41	inner	inner	JJ
12519	201	42	fold	fold	NN
12519	201	43	without	without	IN
12519	201	44	sticking	stick	VBG
12519	201	45	it	-PRON-	PRP
12519	201	46	in	in	IN
12519	201	47	the	the	DT
12519	201	48	flesh	flesh	NN
12519	201	49	,	,	,
12519	201	50	skewer	skewer	VB
12519	201	51	it	-PRON-	PRP
12519	201	52	well	well	RB
12519	201	53	and	and	CC
12519	201	54	roast	roast	VB
12519	201	55	it	-PRON-	PRP
12519	201	56	nicely	nicely	RB
12519	201	57	;	;	:
12519	201	58	when	when	WRB
12519	201	59	nearly	nearly	RB
12519	201	60	done	do	VBN
12519	201	61	,	,	,
12519	201	62	dredge	dredge	NN
12519	201	63	and	and	CC
12519	201	64	froth	froth	VB
12519	201	65	it	-PRON-	PRP
12519	201	66	;	;	:
12519	201	67	garnish	garnish	VB
12519	201	68	with	with	IN
12519	201	69	scraped	scrape	VBN
12519	201	70	horse	horse	NN
12519	201	71	-	-	HYPH
12519	201	72	radish	radish	NN
12519	201	73	.	.	.
12519	202	1	*	*	NFP
12519	202	2	*	*	NFP
12519	202	3	*	*	NFP
12519	202	4	*	*	NFP
12519	202	5	*	*	NFP
12519	202	6	TO	to	IN
12519	202	7	COLLAR	COLLAR	NNP
12519	202	8	A	a	DT
12519	202	9	FLANK	flank	NN
12519	202	10	OF	of	IN
12519	202	11	BEEF	beef	NN
12519	202	12	.	.	.
12519	203	1	Get	get	VB
12519	203	2	a	a	DT
12519	203	3	nice	nice	JJ
12519	203	4	flank	flank	NN
12519	203	5	of	of	IN
12519	203	6	beef	beef	NN
12519	203	7	,	,	,
12519	203	8	rub	rub	VB
12519	203	9	it	-PRON-	PRP
12519	203	10	well	well	RB
12519	203	11	with	with	IN
12519	203	12	a	a	DT
12519	203	13	large	large	JJ
12519	203	14	portion	portion	NN
12519	203	15	of	of	IN
12519	203	16	saltpetre	saltpetre	NN
12519	203	17	and	and	CC
12519	203	18	common	common	JJ
12519	203	19	salt	salt	NN
12519	203	20	,	,	,
12519	203	21	let	let	VB
12519	203	22	it	-PRON-	PRP
12519	203	23	remain	remain	VB
12519	203	24	ten	ten	CD
12519	203	25	days	day	NNS
12519	203	26	,	,	,
12519	203	27	then	then	RB
12519	203	28	wash	wash	VB
12519	203	29	it	-PRON-	PRP
12519	203	30	clean	clean	JJ
12519	203	31	,	,	,
12519	203	32	take	take	VB
12519	203	33	off	off	RP
12519	203	34	the	the	DT
12519	203	35	outer	outer	JJ
12519	203	36	and	and	CC
12519	203	37	inner	inner	JJ
12519	203	38	skin	skin	NN
12519	203	39	with	with	IN
12519	203	40	the	the	DT
12519	203	41	gristle	gristle	NN
12519	203	42	,	,	,
12519	203	43	spread	spread	VBD
12519	203	44	it	-PRON-	PRP
12519	203	45	on	on	IN
12519	203	46	a	a	DT
12519	203	47	board	board	NN
12519	203	48	,	,	,
12519	203	49	and	and	CC
12519	203	50	cover	cover	VB
12519	203	51	the	the	DT
12519	203	52	inside	inside	NN
12519	203	53	with	with	IN
12519	203	54	the	the	DT
12519	203	55	following	follow	VBG
12519	203	56	mixture	mixture	NN
12519	203	57	:	:	:
12519	203	58	parsley	parsley	NN
12519	203	59	,	,	,
12519	203	60	sage	sage	NN
12519	203	61	,	,	,
12519	203	62	thyme	thyme	NNS
12519	203	63	chopped	chop	VBD
12519	203	64	fine	fine	JJ
12519	203	65	,	,	,
12519	203	66	pepper	pepper	NN
12519	203	67	,	,	,
12519	203	68	salt	salt	NN
12519	203	69	and	and	CC
12519	203	70	pounded	pound	VBD
12519	203	71	cloves	clove	NNS
12519	203	72	;	;	:
12519	203	73	roll	roll	VB
12519	203	74	it	-PRON-	PRP
12519	203	75	up	up	RP
12519	203	76	,	,	,
12519	203	77	sew	sew	VB
12519	203	78	a	a	DT
12519	203	79	cloth	cloth	NN
12519	203	80	over	over	IN
12519	203	81	it	-PRON-	PRP
12519	203	82	,	,	,
12519	203	83	and	and	CC
12519	203	84	bandage	bandage	VB
12519	203	85	that	that	IN
12519	203	86	with	with	IN
12519	203	87	tape	tape	NN
12519	203	88	,	,	,
12519	203	89	boil	boil	VB
12519	203	90	it	-PRON-	PRP
12519	203	91	gently	gently	RB
12519	203	92	five	five	CD
12519	203	93	or	or	CC
12519	203	94	six	six	CD
12519	203	95	hours	hour	NNS
12519	203	96	,	,	,
12519	203	97	when	when	WRB
12519	203	98	cold	cold	JJ
12519	203	99	,	,	,
12519	203	100	lay	lie	VBD
12519	203	101	it	-PRON-	PRP
12519	203	102	on	on	IN
12519	203	103	a	a	DT
12519	203	104	board	board	NN
12519	203	105	without	without	IN
12519	203	106	undoing	undo	VBG
12519	203	107	it	-PRON-	PRP
12519	203	108	,	,	,
12519	203	109	put	put	VB
12519	203	110	another	another	DT
12519	203	111	board	board	NN
12519	203	112	on	on	IN
12519	203	113	the	the	DT
12519	203	114	top	top	NN
12519	203	115	,	,	,
12519	203	116	with	with	IN
12519	203	117	a	a	DT
12519	203	118	heavy	heavy	JJ
12519	203	119	weight	weight	NN
12519	203	120	on	on	IN
12519	203	121	it	-PRON-	PRP
12519	203	122	;	;	:
12519	203	123	let	let	VB
12519	203	124	it	-PRON-	PRP
12519	203	125	remain	remain	VB
12519	203	126	twenty	twenty	CD
12519	203	127	-	-	HYPH
12519	203	128	four	four	CD
12519	203	129	hours	hour	NNS
12519	203	130	,	,	,
12519	203	131	take	take	VB
12519	203	132	off	off	RP
12519	203	133	the	the	DT
12519	203	134	bandages	bandage	NNS
12519	203	135	,	,	,
12519	203	136	cut	cut	VBD
12519	203	137	a	a	DT
12519	203	138	thin	thin	JJ
12519	203	139	slice	slice	NN
12519	203	140	from	from	IN
12519	203	141	each	each	DT
12519	203	142	end	end	NN
12519	203	143	,	,	,
12519	203	144	serve	serve	VB
12519	203	145	it	-PRON-	PRP
12519	203	146	up	up	RP
12519	203	147	garnished	garnished	JJ
12519	203	148	with	with	IN
12519	203	149	green	green	JJ
12519	203	150	pickle	pickle	NN
12519	203	151	and	and	CC
12519	203	152	sprigs	sprig	NNS
12519	203	153	of	of	IN
12519	203	154	parsley	parsley	NNP
12519	203	155	.	.	.
12519	204	1	*	*	NFP
12519	204	2	*	*	NFP
12519	204	3	*	*	NFP
12519	204	4	*	*	NFP
12519	204	5	*	*	NFP
12519	204	6	TO	to	IN
12519	204	7	MAKE	MAKE	NNP
12519	204	8	HUNTERS	HUNTERS	NNP
12519	204	9	'	'	POS
12519	204	10	BEEF	beef	NN
12519	204	11	.	.	.
12519	205	1	Select	select	VB
12519	205	2	a	a	DT
12519	205	3	fine	fine	JJ
12519	205	4	fat	fat	NN
12519	205	5	round	round	NN
12519	205	6	weighing	weigh	VBG
12519	205	7	about	about	RB
12519	205	8	twenty	twenty	CD
12519	205	9	-	-	HYPH
12519	205	10	five	five	CD
12519	205	11	pounds	pound	NNS
12519	205	12	,	,	,
12519	205	13	take	take	VB
12519	205	14	three	three	CD
12519	205	15	ounces	ounce	NNS
12519	205	16	saltpetre	saltpetre	NNP
12519	205	17	,	,	,
12519	205	18	one	one	CD
12519	205	19	ounce	ounce	NN
12519	205	20	of	of	IN
12519	205	21	cloves	clove	NNS
12519	205	22	,	,	,
12519	205	23	half	half	PDT
12519	205	24	an	an	DT
12519	205	25	ounce	ounce	NN
12519	205	26	of	of	IN
12519	205	27	alspice	alspice	NN
12519	205	28	,	,	,
12519	205	29	a	a	DT
12519	205	30	large	large	JJ
12519	205	31	nutmeg	nutmeg	NN
12519	205	32	,	,	,
12519	205	33	and	and	CC
12519	205	34	a	a	DT
12519	205	35	quart	quart	NN
12519	205	36	of	of	IN
12519	205	37	salt	salt	NN
12519	205	38	;	;	:
12519	205	39	pound	pound	VB
12519	205	40	them	-PRON-	PRP
12519	205	41	all	all	DT
12519	205	42	together	together	RB
12519	205	43	very	very	RB
12519	205	44	fine	fine	JJ
12519	205	45	,	,	,
12519	205	46	take	take	VB
12519	205	47	the	the	DT
12519	205	48	bone	bone	NN
12519	205	49	out	out	RP
12519	205	50	,	,	,
12519	205	51	rub	rub	VB
12519	205	52	it	-PRON-	PRP
12519	205	53	well	well	RB
12519	205	54	with	with	IN
12519	205	55	this	this	DT
12519	205	56	mixture	mixture	NN
12519	205	57	on	on	IN
12519	205	58	both	both	DT
12519	205	59	sides	side	NNS
12519	205	60	,	,	,
12519	205	61	put	put	VBD
12519	205	62	some	some	DT
12519	205	63	of	of	IN
12519	205	64	it	-PRON-	PRP
12519	205	65	at	at	IN
12519	205	66	the	the	DT
12519	205	67	bottom	bottom	NN
12519	205	68	of	of	IN
12519	205	69	a	a	DT
12519	205	70	tub	tub	NN
12519	205	71	just	just	RB
12519	205	72	large	large	JJ
12519	205	73	enough	enough	RB
12519	205	74	to	to	TO
12519	205	75	hold	hold	VB
12519	205	76	the	the	DT
12519	205	77	beef	beef	NN
12519	205	78	,	,	,
12519	205	79	lay	lie	VBD
12519	205	80	it	-PRON-	PRP
12519	205	81	in	in	RP
12519	205	82	and	and	CC
12519	205	83	strew	strew	VBD
12519	205	84	the	the	DT
12519	205	85	remainder	remainder	NN
12519	205	86	on	on	IN
12519	205	87	the	the	DT
12519	205	88	top	top	NN
12519	205	89	,	,	,
12519	205	90	rub	rub	VB
12519	205	91	it	-PRON-	PRP
12519	205	92	well	well	UH
12519	205	93	every	every	DT
12519	205	94	day	day	NN
12519	205	95	for	for	IN
12519	205	96	two	two	CD
12519	205	97	weeks	week	NNS
12519	205	98	,	,	,
12519	205	99	and	and	CC
12519	205	100	spread	spread	VBD
12519	205	101	the	the	DT
12519	205	102	mixture	mixture	NN
12519	205	103	over	over	IN
12519	205	104	it	-PRON-	PRP
12519	205	105	;	;	:
12519	205	106	at	at	IN
12519	205	107	the	the	DT
12519	205	108	end	end	NN
12519	205	109	of	of	IN
12519	205	110	this	this	DT
12519	205	111	time	time	NN
12519	205	112	,	,	,
12519	205	113	wash	wash	VB
12519	205	114	the	the	DT
12519	205	115	beef	beef	NN
12519	205	116	,	,	,
12519	205	117	bind	bind	VB
12519	205	118	it	-PRON-	PRP
12519	205	119	with	with	IN
12519	205	120	tape	tape	NN
12519	205	121	,	,	,
12519	205	122	to	to	TO
12519	205	123	keep	keep	VB
12519	205	124	it	-PRON-	PRP
12519	205	125	round	round	JJ
12519	205	126	and	and	CC
12519	205	127	compact	compact	JJ
12519	205	128	,	,	,
12519	205	129	filling	fill	VBG
12519	205	130	the	the	DT
12519	205	131	hole	hole	NN
12519	205	132	where	where	WRB
12519	205	133	the	the	DT
12519	205	134	bone	bone	NN
12519	205	135	was	be	VBD
12519	205	136	with	with	IN
12519	205	137	a	a	DT
12519	205	138	piece	piece	NN
12519	205	139	of	of	IN
12519	205	140	fat	fat	NN
12519	205	141	,	,	,
12519	205	142	lay	lie	VBD
12519	205	143	it	-PRON-	PRP
12519	205	144	in	in	IN
12519	205	145	a	a	DT
12519	205	146	pan	pan	NN
12519	205	147	of	of	IN
12519	205	148	convenient	convenient	JJ
12519	205	149	size	size	NN
12519	205	150	,	,	,
12519	205	151	strew	strew	VBD
12519	205	152	a	a	DT
12519	205	153	little	little	JJ
12519	205	154	suet	suet	NN
12519	205	155	over	over	IN
12519	205	156	the	the	DT
12519	205	157	top	top	NN
12519	205	158	,	,	,
12519	205	159	and	and	CC
12519	205	160	pour	pour	VB
12519	205	161	on	on	IN
12519	205	162	it	-PRON-	PRP
12519	205	163	a	a	DT
12519	205	164	pint	pint	NN
12519	205	165	of	of	IN
12519	205	166	water	water	NN
12519	205	167	,	,	,
12519	205	168	cover	cover	VB
12519	205	169	the	the	DT
12519	205	170	pan	pan	NN
12519	205	171	with	with	IN
12519	205	172	a	a	DT
12519	205	173	coarse	coarse	JJ
12519	205	174	crust	crust	NN
12519	205	175	and	and	CC
12519	205	176	a	a	DT
12519	205	177	thick	thick	JJ
12519	205	178	paper	paper	NN
12519	205	179	over	over	IN
12519	205	180	that	that	DT
12519	205	181	,	,	,
12519	205	182	it	-PRON-	PRP
12519	205	183	will	will	MD
12519	205	184	take	take	VB
12519	205	185	five	five	CD
12519	205	186	hours	hour	NNS
12519	205	187	baking	baking	NN
12519	205	188	;	;	:
12519	205	189	when	when	WRB
12519	205	190	cold	cold	JJ
12519	205	191	take	take	VBP
12519	205	192	off	off	RP
12519	205	193	the	the	DT
12519	205	194	tape	tape	NN
12519	205	195	.	.	.
12519	206	1	It	-PRON-	PRP
12519	206	2	is	be	VBZ
12519	206	3	a	a	DT
12519	206	4	delicious	delicious	JJ
12519	206	5	relish	relish	NN
12519	206	6	at	at	IN
12519	206	7	twelve	twelve	CD
12519	206	8	o'clock	o'clock	NN
12519	206	9	,	,	,
12519	206	10	or	or	CC
12519	206	11	for	for	IN
12519	206	12	supper	supper	NN
12519	206	13	,	,	,
12519	206	14	eaten	eat	VBN
12519	206	15	with	with	IN
12519	206	16	vinegar	vinegar	NN
12519	206	17	,	,	,
12519	206	18	mustard	mustard	NN
12519	206	19	,	,	,
12519	206	20	oil	oil	NN
12519	206	21	,	,	,
12519	206	22	or	or	CC
12519	206	23	sallad	sallad	NN
12519	206	24	.	.	.
12519	207	1	Skim	Skim	NNP
12519	207	2	the	the	DT
12519	207	3	grease	grease	NN
12519	207	4	from	from	IN
12519	207	5	the	the	DT
12519	207	6	gravy	gravy	NN
12519	207	7	and	and	CC
12519	207	8	bottle	bottle	VB
12519	207	9	it	-PRON-	PRP
12519	207	10	;	;	:
12519	207	11	it	-PRON-	PRP
12519	207	12	makes	make	VBZ
12519	207	13	an	an	DT
12519	207	14	excellent	excellent	JJ
12519	207	15	seasoning	seasoning	NN
12519	207	16	for	for	IN
12519	207	17	any	any	DT
12519	207	18	made	made	JJ
12519	207	19	dish	dish	NN
12519	207	20	.	.	.
12519	208	1	*	*	NFP
12519	208	2	*	*	NFP
12519	208	3	*	*	NFP
12519	208	4	*	*	NFP
12519	208	5	*	*	NFP
12519	208	6	A	a	DT
12519	208	7	NICE	nice	JJ
12519	208	8	LITTLE	little	JJ
12519	208	9	DISH	DISH	NNS
12519	208	10	OF	of	IN
12519	208	11	BEEF	beef	NN
12519	208	12	.	.	.
12519	209	1	Mince	mince	VB
12519	209	2	cold	cold	JJ
12519	209	3	roast	roast	NN
12519	209	4	beef	beef	NN
12519	209	5	,	,	,
12519	209	6	fat	fat	NN
12519	209	7	and	and	CC
12519	209	8	lean	lean	JJ
12519	209	9	,	,	,
12519	209	10	very	very	RB
12519	209	11	fine	fine	JJ
12519	209	12	,	,	,
12519	209	13	add	add	VB
12519	209	14	chopped	chopped	JJ
12519	209	15	onion	onion	NN
12519	209	16	,	,	,
12519	209	17	pepper	pepper	NN
12519	209	18	,	,	,
12519	209	19	salt	salt	NN
12519	209	20	,	,	,
12519	209	21	and	and	CC
12519	209	22	a	a	DT
12519	209	23	little	little	JJ
12519	209	24	good	good	JJ
12519	209	25	gravy	gravy	NN
12519	209	26	,	,	,
12519	209	27	fill	fill	VB
12519	209	28	scollop	scollop	NN
12519	209	29	shells	shell	NNS
12519	209	30	two	two	CD
12519	209	31	parts	part	NNS
12519	209	32	full	full	JJ
12519	209	33	,	,	,
12519	209	34	and	and	CC
12519	209	35	fill	fill	VB
12519	209	36	them	-PRON-	PRP
12519	209	37	up	up	RP
12519	209	38	with	with	IN
12519	209	39	potatos	potato	NNS
12519	209	40	mashed	mash	VBD
12519	209	41	smooth	smooth	VB
12519	209	42	with	with	IN
12519	209	43	cream	cream	NN
12519	209	44	,	,	,
12519	209	45	put	put	VB
12519	209	46	a	a	DT
12519	209	47	bit	bit	NN
12519	209	48	of	of	IN
12519	209	49	butter	butter	NN
12519	209	50	on	on	IN
12519	209	51	the	the	DT
12519	209	52	top	top	NN
12519	209	53	,	,	,
12519	209	54	and	and	CC
12519	209	55	set	set	VBD
12519	209	56	them	-PRON-	PRP
12519	209	57	in	in	IN
12519	209	58	an	an	DT
12519	209	59	oven	oven	NN
12519	209	60	to	to	TO
12519	209	61	brown	brown	VB
12519	209	62	.	.	.
12519	210	1	*	*	NFP
12519	210	2	*	*	NFP
12519	210	3	*	*	NFP
12519	210	4	*	*	NFP
12519	210	5	*	*	NFP
12519	210	6	BEEF	beef	NN
12519	210	7	STEAKS	STEAKS	NNP
12519	210	8	.	.	.
12519	211	1	The	the	DT
12519	211	2	best	good	JJS
12519	211	3	part	part	NN
12519	211	4	of	of	IN
12519	211	5	the	the	DT
12519	211	6	beef	beef	NN
12519	211	7	for	for	IN
12519	211	8	steaks	steak	NNS
12519	211	9	,	,	,
12519	211	10	is	be	VBZ
12519	211	11	the	the	DT
12519	211	12	seventh	seventh	JJ
12519	211	13	and	and	CC
12519	211	14	eighth	eighth	JJ
12519	211	15	ribs	rib	NNS
12519	211	16	,	,	,
12519	211	17	the	the	DT
12519	211	18	fat	fat	NN
12519	211	19	and	and	CC
12519	211	20	lean	lean	JJ
12519	211	21	are	be	VBP
12519	211	22	better	well	RBR
12519	211	23	mixed	mixed	JJ
12519	211	24	,	,	,
12519	211	25	and	and	CC
12519	211	26	it	-PRON-	PRP
12519	211	27	is	be	VBZ
12519	211	28	more	more	RBR
12519	211	29	tender	tender	JJ
12519	211	30	than	than	IN
12519	211	31	the	the	DT
12519	211	32	rump	rump	NN
12519	211	33	if	if	IN
12519	211	34	it	-PRON-	PRP
12519	211	35	be	be	VB
12519	211	36	kept	keep	VBN
12519	211	37	long	long	RB
12519	211	38	enough	enough	RB
12519	211	39	;	;	:
12519	211	40	cut	cut	VB
12519	211	41	the	the	DT
12519	211	42	steaks	steak	NNS
12519	211	43	half	half	PDT
12519	211	44	an	an	DT
12519	211	45	inch	inch	NN
12519	211	46	thick	thick	JJ
12519	211	47	,	,	,
12519	211	48	beat	beat	VBD
12519	211	49	them	-PRON-	PRP
12519	211	50	a	a	DT
12519	211	51	little	little	JJ
12519	211	52	,	,	,
12519	211	53	have	have	VBP
12519	211	54	fine	fine	JJ
12519	211	55	clear	clear	JJ
12519	211	56	coals	coal	NNS
12519	211	57	,	,	,
12519	211	58	rub	rub	VB
12519	211	59	the	the	DT
12519	211	60	bars	bar	NNS
12519	211	61	of	of	IN
12519	211	62	the	the	DT
12519	211	63	gridiron	gridiron	NN
12519	211	64	with	with	IN
12519	211	65	a	a	DT
12519	211	66	cloth	cloth	NN
12519	211	67	dipped	dip	VBN
12519	211	68	in	in	IN
12519	211	69	lard	lard	NN
12519	211	70	before	before	IN
12519	211	71	you	-PRON-	PRP
12519	211	72	put	put	VBP
12519	211	73	it	-PRON-	PRP
12519	211	74	over	over	IN
12519	211	75	the	the	DT
12519	211	76	coals	coal	NNS
12519	211	77	,	,	,
12519	211	78	that	that	IN
12519	211	79	none	none	NN
12519	211	80	may	may	MD
12519	211	81	drip	drip	VB
12519	211	82	to	to	TO
12519	211	83	cause	cause	VB
12519	211	84	a	a	DT
12519	211	85	bad	bad	JJ
12519	211	86	smell	smell	NN
12519	211	87	,	,	,
12519	211	88	put	put	VBD
12519	211	89	no	no	DT
12519	211	90	salt	salt	NN
12519	211	91	on	on	IN
12519	211	92	till	till	IN
12519	211	93	you	-PRON-	PRP
12519	211	94	dish	dish	VBP
12519	211	95	them	-PRON-	PRP
12519	211	96	,	,	,
12519	211	97	broil	broil	VB
12519	211	98	them	-PRON-	PRP
12519	211	99	quick	quick	RB
12519	211	100	,	,	,
12519	211	101	turning	turn	VBG
12519	211	102	them	-PRON-	PRP
12519	211	103	frequently	frequently	RB
12519	211	104	;	;	:
12519	211	105	the	the	DT
12519	211	106	dish	dish	NN
12519	211	107	must	must	MD
12519	211	108	be	be	VB
12519	211	109	very	very	RB
12519	211	110	hot	hot	JJ
12519	211	111	,	,	,
12519	211	112	some	some	DT
12519	211	113	slices	slice	NNS
12519	211	114	of	of	IN
12519	211	115	onion	onion	NN
12519	211	116	in	in	IN
12519	211	117	it	-PRON-	PRP
12519	211	118	,	,	,
12519	211	119	lay	lie	VBD
12519	211	120	in	in	IN
12519	211	121	the	the	DT
12519	211	122	steaks	steak	NNS
12519	211	123	,	,	,
12519	211	124	sprinkle	sprinkle	VB
12519	211	125	a	a	DT
12519	211	126	little	little	JJ
12519	211	127	salt	salt	NN
12519	211	128	,	,	,
12519	211	129	and	and	CC
12519	211	130	pour	pour	VB
12519	211	131	over	over	IN
12519	211	132	them	-PRON-	PRP
12519	211	133	a	a	DT
12519	211	134	spoonful	spoonful	NN
12519	211	135	of	of	IN
12519	211	136	water	water	NN
12519	211	137	and	and	CC
12519	211	138	one	one	CD
12519	211	139	of	of	IN
12519	211	140	mushroom	mushroom	NN
12519	211	141	catsup	catsup	NN
12519	211	142	,	,	,
12519	211	143	both	both	DT
12519	211	144	made	make	VBD
12519	211	145	boiling	boil	VBG
12519	211	146	hot	hot	JJ
12519	211	147	,	,	,
12519	211	148	garnish	garnish	VB
12519	211	149	with	with	IN
12519	211	150	scraped	scrape	VBN
12519	211	151	horse	horse	NN
12519	211	152	-	-	HYPH
12519	211	153	radish	radish	NN
12519	211	154	,	,	,
12519	211	155	and	and	CC
12519	211	156	put	put	VBD
12519	211	157	on	on	RP
12519	211	158	a	a	DT
12519	211	159	hot	hot	JJ
12519	211	160	dish	dish	NN
12519	211	161	cover	cover	NN
12519	211	162	.	.	.
12519	212	1	Every	every	DT
12519	212	2	thing	thing	NN
12519	212	3	must	must	MD
12519	212	4	be	be	VB
12519	212	5	in	in	IN
12519	212	6	readiness	readiness	NN
12519	212	7	,	,	,
12519	212	8	for	for	IN
12519	212	9	the	the	DT
12519	212	10	great	great	JJ
12519	212	11	excellence	excellence	NN
12519	212	12	of	of	IN
12519	212	13	a	a	DT
12519	212	14	beef	beef	NN
12519	212	15	steak	steak	NN
12519	212	16	lies	lie	VBZ
12519	212	17	in	in	IN
12519	212	18	having	have	VBG
12519	212	19	it	-PRON-	PRP
12519	212	20	immediately	immediately	RB
12519	212	21	from	from	IN
12519	212	22	the	the	DT
12519	212	23	gridiron	gridiron	NN
12519	212	24	.	.	.
12519	213	1	*	*	NFP
12519	213	2	*	*	NFP
12519	213	3	*	*	NFP
12519	213	4	*	*	NFP
12519	213	5	*	*	NFP
12519	213	6	TO	to	IN
12519	213	7	HASH	HASH	NNP
12519	213	8	BEEF	BEEF	NNP
12519	213	9	.	.	.
12519	214	1	Cut	cut	NN
12519	214	2	slices	slice	NNS
12519	214	3	of	of	IN
12519	214	4	raw	raw	JJ
12519	214	5	beef	beef	NN
12519	214	6	,	,	,
12519	214	7	put	put	VBD
12519	214	8	them	-PRON-	PRP
12519	214	9	in	in	IN
12519	214	10	a	a	DT
12519	214	11	stew	stew	JJ
12519	214	12	pan	pan	NN
12519	214	13	with	with	IN
12519	214	14	a	a	DT
12519	214	15	little	little	JJ
12519	214	16	water	water	NN
12519	214	17	,	,	,
12519	214	18	some	some	DT
12519	214	19	catsup	catsup	NN
12519	214	20	,	,	,
12519	214	21	a	a	DT
12519	214	22	clove	clove	NN
12519	214	23	of	of	IN
12519	214	24	garlic	garlic	NN
12519	214	25	,	,	,
12519	214	26	pepper	pepper	NN
12519	214	27	and	and	CC
12519	214	28	salt	salt	NN
12519	214	29	,	,	,
12519	214	30	stew	stew	VB
12519	214	31	them	-PRON-	PRP
12519	214	32	till	till	IN
12519	214	33	done	do	VBN
12519	214	34	,	,	,
12519	214	35	thicken	thicken	VB
12519	214	36	the	the	DT
12519	214	37	gravy	gravy	NN
12519	214	38	with	with	IN
12519	214	39	a	a	DT
12519	214	40	lump	lump	NN
12519	214	41	of	of	IN
12519	214	42	butter	butter	NN
12519	214	43	rubbed	rub	VBN
12519	214	44	into	into	IN
12519	214	45	brown	brown	JJ
12519	214	46	flour	flour	NN
12519	214	47	.	.	.
12519	215	1	A	a	DT
12519	215	2	hash	hash	NN
12519	215	3	may	may	MD
12519	215	4	be	be	VB
12519	215	5	made	make	VBN
12519	215	6	of	of	IN
12519	215	7	any	any	DT
12519	215	8	kind	kind	NN
12519	215	9	of	of	IN
12519	215	10	meat	meat	NN
12519	215	11	that	that	WDT
12519	215	12	has	have	VBZ
12519	215	13	been	be	VBN
12519	215	14	cooked	cook	VBN
12519	215	15	,	,	,
12519	215	16	but	but	CC
12519	215	17	it	-PRON-	PRP
12519	215	18	is	be	VBZ
12519	215	19	not	not	RB
12519	215	20	so	so	RB
12519	215	21	good	good	JJ
12519	215	22	,	,	,
12519	215	23	and	and	CC
12519	215	24	it	-PRON-	PRP
12519	215	25	is	be	VBZ
12519	215	26	necessary	necessary	JJ
12519	215	27	to	to	TO
12519	215	28	have	have	VB
12519	215	29	a	a	DT
12519	215	30	gravy	gravy	NN
12519	215	31	prepared	prepare	VBN
12519	215	32	and	and	CC
12519	215	33	seasoned	season	VBD
12519	215	34	,	,	,
12519	215	35	and	and	CC
12519	215	36	keep	keep	VB
12519	215	37	the	the	DT
12519	215	38	hash	hash	NN
12519	215	39	over	over	IN
12519	215	40	the	the	DT
12519	215	41	fire	fire	NN
12519	215	42	only	only	RB
12519	215	43	a	a	DT
12519	215	44	few	few	JJ
12519	215	45	minutes	minute	NNS
12519	215	46	to	to	TO
12519	215	47	make	make	VB
12519	215	48	it	-PRON-	PRP
12519	215	49	hot	hot	JJ
12519	215	50	.	.	.
12519	216	1	*	*	NFP
12519	216	2	*	*	NFP
12519	216	3	*	*	NFP
12519	216	4	*	*	NFP
12519	216	5	*	*	NFP
12519	216	6	BEEF	beef	NN
12519	216	7	STEAK	STEAK	NNP
12519	216	8	PIE	PIE	NNP
12519	216	9	.	.	.
12519	217	1	Cut	cut	VB
12519	217	2	nice	nice	JJ
12519	217	3	steaks	steak	NNS
12519	217	4	,	,	,
12519	217	5	and	and	CC
12519	217	6	stew	stew	VB
12519	217	7	them	-PRON-	PRP
12519	217	8	till	till	IN
12519	217	9	half	half	NN
12519	217	10	done	do	VBN
12519	217	11	,	,	,
12519	217	12	put	put	VB
12519	217	13	a	a	DT
12519	217	14	puff	puff	NN
12519	217	15	paste	paste	NN
12519	217	16	in	in	IN
12519	217	17	the	the	DT
12519	217	18	dish	dish	NN
12519	217	19	,	,	,
12519	217	20	lay	lie	VBD
12519	217	21	in	in	IN
12519	217	22	the	the	DT
12519	217	23	steaks	steak	NNS
12519	217	24	with	with	IN
12519	217	25	a	a	DT
12519	217	26	few	few	JJ
12519	217	27	slices	slice	NNS
12519	217	28	of	of	IN
12519	217	29	boiled	boil	VBN
12519	217	30	ham	ham	NN
12519	217	31	,	,	,
12519	217	32	season	season	VB
12519	217	33	the	the	DT
12519	217	34	gravy	gravy	NN
12519	217	35	very	very	RB
12519	217	36	high	high	JJ
12519	217	37	,	,	,
12519	217	38	pour	pour	VB
12519	217	39	it	-PRON-	PRP
12519	217	40	in	in	IN
12519	217	41	the	the	DT
12519	217	42	dish	dish	NN
12519	217	43	,	,	,
12519	217	44	put	put	VBN
12519	217	45	on	on	RP
12519	217	46	a	a	DT
12519	217	47	lid	lid	NN
12519	217	48	of	of	IN
12519	217	49	paste	paste	NN
12519	217	50	and	and	CC
12519	217	51	bake	bake	VB
12519	217	52	it	-PRON-	PRP
12519	217	53	.	.	.
12519	218	1	*	*	NFP
12519	218	2	*	*	NFP
12519	218	3	*	*	NFP
12519	218	4	*	*	NFP
12519	218	5	*	*	NFP
12519	218	6	BEEF	beef	NN
12519	218	7	A	A	NNP
12519	218	8	-	-	HYPH
12519	218	9	LA	LA	NNP
12519	218	10	-	-	HYPH
12519	218	11	DAUBE	DAUBE	NNP
12519	218	12	.	.	.
12519	219	1	Get	get	VB
12519	219	2	a	a	DT
12519	219	3	round	round	NN
12519	219	4	of	of	IN
12519	219	5	beef	beef	NN
12519	219	6	,	,	,
12519	219	7	lard	lard	NN
12519	219	8	it	-PRON-	PRP
12519	219	9	well	well	RB
12519	219	10	,	,	,
12519	219	11	and	and	CC
12519	219	12	put	put	VBD
12519	219	13	it	-PRON-	PRP
12519	219	14	in	in	IN
12519	219	15	a	a	DT
12519	219	16	Dutch	dutch	JJ
12519	219	17	oven	oven	NN
12519	219	18	;	;	,
12519	219	19	cut	cut	VB
12519	219	20	the	the	DT
12519	219	21	meat	meat	NN
12519	219	22	from	from	IN
12519	219	23	a	a	DT
12519	219	24	shin	shin	NN
12519	219	25	of	of	IN
12519	219	26	beef	beef	NN
12519	219	27	,	,	,
12519	219	28	or	or	CC
12519	219	29	any	any	DT
12519	219	30	coarse	coarse	JJ
12519	219	31	piece	piece	NN
12519	219	32	in	in	IN
12519	219	33	thin	thin	JJ
12519	219	34	slices	slice	NNS
12519	219	35	,	,	,
12519	219	36	put	put	VBD
12519	219	37	round	round	IN
12519	219	38	the	the	DT
12519	219	39	sides	side	NNS
12519	219	40	and	and	CC
12519	219	41	over	over	IN
12519	219	42	the	the	DT
12519	219	43	top	top	NN
12519	219	44	some	some	DT
12519	219	45	slices	slice	NNS
12519	219	46	of	of	IN
12519	219	47	bacon	bacon	NN
12519	219	48	,	,	,
12519	219	49	salt	salt	NN
12519	219	50	,	,	,
12519	219	51	pepper	pepper	NN
12519	219	52	,	,	,
12519	219	53	onion	onion	NN
12519	219	54	,	,	,
12519	219	55	thyme	thyme	NNS
12519	219	56	,	,	,
12519	219	57	parsley	parsley	NN
12519	219	58	,	,	,
12519	219	59	cellery	cellery	NN
12519	219	60	tops	top	NNS
12519	219	61	,	,	,
12519	219	62	or	or	CC
12519	219	63	seed	seed	NN
12519	219	64	pounded	pound	VBD
12519	219	65	,	,	,
12519	219	66	and	and	CC
12519	219	67	some	some	DT
12519	219	68	carrots	carrot	NNS
12519	219	69	cut	cut	VBD
12519	219	70	small	small	JJ
12519	219	71	,	,	,
12519	219	72	strew	strew	VBD
12519	219	73	the	the	DT
12519	219	74	pieces	piece	NNS
12519	219	75	of	of	IN
12519	219	76	beef	beef	NN
12519	219	77	over	over	RB
12519	219	78	,	,	,
12519	219	79	cover	cover	VB
12519	219	80	it	-PRON-	PRP
12519	219	81	with	with	IN
12519	219	82	water	water	NN
12519	219	83	,	,	,
12519	219	84	let	let	VB
12519	219	85	it	-PRON-	PRP
12519	219	86	stew	stew	VB
12519	219	87	very	very	RB
12519	219	88	gently	gently	RB
12519	219	89	till	till	IN
12519	219	90	perfectly	perfectly	RB
12519	219	91	done	do	VBN
12519	219	92	,	,	,
12519	219	93	take	take	VB
12519	219	94	out	out	RP
12519	219	95	the	the	DT
12519	219	96	round	round	NN
12519	219	97	,	,	,
12519	219	98	strain	strain	VB
12519	219	99	the	the	DT
12519	219	100	gravy	gravy	NN
12519	219	101	,	,	,
12519	219	102	let	let	VB
12519	219	103	it	-PRON-	PRP
12519	219	104	stand	stand	VB
12519	219	105	to	to	TO
12519	219	106	be	be	VB
12519	219	107	cold	cold	JJ
12519	219	108	,	,	,
12519	219	109	take	take	VB
12519	219	110	off	off	RP
12519	219	111	the	the	DT
12519	219	112	grease	grease	NN
12519	219	113	carefully	carefully	RB
12519	219	114	,	,	,
12519	219	115	beat	beat	VBD
12519	219	116	the	the	DT
12519	219	117	whites	white	NNS
12519	219	118	of	of	IN
12519	219	119	four	four	CD
12519	219	120	eggs	egg	NNS
12519	219	121	,	,	,
12519	219	122	mix	mix	VB
12519	219	123	a	a	DT
12519	219	124	little	little	JJ
12519	219	125	water	water	NN
12519	219	126	with	with	IN
12519	219	127	them	-PRON-	PRP
12519	219	128	,	,	,
12519	219	129	put	put	VBD
12519	219	130	them	-PRON-	PRP
12519	219	131	to	to	IN
12519	219	132	the	the	DT
12519	219	133	gravy	gravy	NN
12519	219	134	,	,	,
12519	219	135	let	let	VB
12519	219	136	it	-PRON-	PRP
12519	219	137	boil	boil	VB
12519	219	138	till	till	IN
12519	219	139	it	-PRON-	PRP
12519	219	140	looks	look	VBZ
12519	219	141	clear	clear	JJ
12519	219	142	,	,	,
12519	219	143	strain	strain	VB
12519	219	144	it	-PRON-	PRP
12519	219	145	,	,	,
12519	219	146	and	and	CC
12519	219	147	when	when	WRB
12519	219	148	cold	cold	JJ
12519	219	149	,	,	,
12519	219	150	put	put	VBD
12519	219	151	it	-PRON-	PRP
12519	219	152	over	over	IN
12519	219	153	the	the	DT
12519	219	154	beef	beef	NN
12519	219	155	.	.	.
12519	220	1	*	*	NFP
12519	220	2	*	*	NFP
12519	220	3	*	*	NFP
12519	220	4	*	*	NFP
12519	220	5	*	*	NFP
12519	220	6	VEAL	veal	NN
12519	220	7	.	.	.
12519	221	1	DIRECTIONS	directions	VB
12519	221	2	FOR	for	IN
12519	221	3	THE	the	DT
12519	221	4	PIECES	pieces	NN
12519	221	5	IN	in	IN
12519	221	6	THE	the	DT
12519	221	7	DIFFERENT	DIFFERENT	NNP
12519	221	8	QUARTERS	quarter	NNS
12519	221	9	OF	of	IN
12519	221	10	VEAL	veal	NN
12519	221	11	.	.	.
12519	222	1	A	a	DT
12519	222	2	loin	loin	NN
12519	222	3	of	of	IN
12519	222	4	veal	veal	NN
12519	222	5	must	must	MD
12519	222	6	always	always	RB
12519	222	7	be	be	VB
12519	222	8	roasted	roast	VBN
12519	222	9	:	:	:
12519	222	10	the	the	DT
12519	222	11	fillet	fillet	NN
12519	222	12	or	or	CC
12519	222	13	leg	leg	NN
12519	222	14	may	may	MD
12519	222	15	be	be	VB
12519	222	16	dressed	dress	VBN
12519	222	17	in	in	IN
12519	222	18	various	various	JJ
12519	222	19	ways	way	NNS
12519	222	20	,	,	,
12519	222	21	the	the	DT
12519	222	22	knuckle	knuckle	NNP
12519	222	23	or	or	CC
12519	222	24	knee	knee	NN
12519	222	25	is	be	VBZ
12519	222	26	proper	proper	JJ
12519	222	27	for	for	IN
12519	222	28	soup	soup	NN
12519	222	29	or	or	CC
12519	222	30	for	for	IN
12519	222	31	boiling	boil	VBG
12519	222	32	;	;	:
12519	222	33	these	these	DT
12519	222	34	are	be	VBP
12519	222	35	the	the	DT
12519	222	36	pieces	piece	NNS
12519	222	37	that	that	WDT
12519	222	38	compose	compose	VBP
12519	222	39	the	the	DT
12519	222	40	hind	hind	JJ
12519	222	41	quarter	quarter	NN
12519	222	42	.	.	.
12519	223	1	In	in	IN
12519	223	2	the	the	DT
12519	223	3	fore	fore	JJ
12519	223	4	quarter	quarter	NN
12519	223	5	,	,	,
12519	223	6	the	the	DT
12519	223	7	breast	breast	NN
12519	223	8	and	and	CC
12519	223	9	rack	rack	VB
12519	223	10	admit	admit	NN
12519	223	11	variety	variety	NN
12519	223	12	in	in	IN
12519	223	13	cooking	cooking	NN
12519	223	14	;	;	:
12519	223	15	the	the	DT
12519	223	16	shoulder	shoulder	NN
12519	223	17	and	and	CC
12519	223	18	neck	neck	NN
12519	223	19	are	be	VBP
12519	223	20	only	only	RB
12519	223	21	fit	fit	JJ
12519	223	22	for	for	IN
12519	223	23	soup	soup	NN
12519	223	24	.	.	.
12519	224	1	*	*	NFP
12519	224	2	*	*	NFP
12519	224	3	*	*	NFP
12519	224	4	*	*	NFP
12519	224	5	*	*	NFP
12519	224	6	VEAL	veal	NN
12519	224	7	CUTLETS	cutlet	NNS
12519	224	8	FROM	from	IN
12519	224	9	THE	the	DT
12519	224	10	FILLET	FILLET	NNP
12519	224	11	OR	or	CC
12519	224	12	LEG	LEG	NNP
12519	224	13	.	.	.
12519	225	1	Cut	cut	VB
12519	225	2	off	off	RP
12519	225	3	the	the	DT
12519	225	4	flank	flank	NN
12519	225	5	and	and	CC
12519	225	6	take	take	VB
12519	225	7	the	the	DT
12519	225	8	bone	bone	NN
12519	225	9	out	out	RP
12519	225	10	,	,	,
12519	225	11	then	then	RB
12519	225	12	take	take	VB
12519	225	13	slices	slice	NNS
12519	225	14	the	the	DT
12519	225	15	size	size	NN
12519	225	16	of	of	IN
12519	225	17	the	the	DT
12519	225	18	fillet	fillet	NN
12519	225	19	and	and	CC
12519	225	20	half	half	PDT
12519	225	21	an	an	DT
12519	225	22	inch	inch	NN
12519	225	23	thick	thick	JJ
12519	225	24	,	,	,
12519	225	25	beat	beat	VBD
12519	225	26	two	two	CD
12519	225	27	yelks	yelk	NNS
12519	225	28	of	of	IN
12519	225	29	eggs	egg	NNS
12519	225	30	light	light	NN
12519	225	31	,	,	,
12519	225	32	and	and	CC
12519	225	33	have	have	VBP
12519	225	34	some	some	DT
12519	225	35	grated	grate	VBN
12519	225	36	bread	bread	NN
12519	225	37	mixed	mix	VBN
12519	225	38	with	with	IN
12519	225	39	pepper	pepper	NN
12519	225	40	,	,	,
12519	225	41	salt	salt	NN
12519	225	42	,	,	,
12519	225	43	pounded	pound	VBD
12519	225	44	nutmeg	nutmeg	NNS
12519	225	45	and	and	CC
12519	225	46	chopped	chop	VBD
12519	225	47	parsley	parsley	NN
12519	225	48	;	;	:
12519	225	49	beat	beat	VBD
12519	225	50	the	the	DT
12519	225	51	slices	slice	NNS
12519	225	52	a	a	DT
12519	225	53	little	little	JJ
12519	225	54	,	,	,
12519	225	55	lay	lie	VBD
12519	225	56	them	-PRON-	PRP
12519	225	57	on	on	IN
12519	225	58	a	a	DT
12519	225	59	board	board	NN
12519	225	60	and	and	CC
12519	225	61	wash	wash	VB
12519	225	62	the	the	DT
12519	225	63	upper	upper	JJ
12519	225	64	side	side	NN
12519	225	65	with	with	IN
12519	225	66	the	the	DT
12519	225	67	egg	egg	NN
12519	225	68	,	,	,
12519	225	69	cover	cover	VB
12519	225	70	it	-PRON-	PRP
12519	225	71	thick	thick	JJ
12519	225	72	with	with	IN
12519	225	73	the	the	DT
12519	225	74	bread	bread	NN
12519	225	75	crumbs	crumb	NNS
12519	225	76	,	,	,
12519	225	77	press	press	VB
12519	225	78	them	-PRON-	PRP
12519	225	79	on	on	RP
12519	225	80	with	with	IN
12519	225	81	a	a	DT
12519	225	82	knife	knife	NN
12519	225	83	,	,	,
12519	225	84	and	and	CC
12519	225	85	let	let	VB
12519	225	86	them	-PRON-	PRP
12519	225	87	stand	stand	VB
12519	225	88	to	to	TO
12519	225	89	dry	dry	VB
12519	225	90	a	a	DT
12519	225	91	little	little	JJ
12519	225	92	,	,	,
12519	225	93	that	that	IN
12519	225	94	they	-PRON-	PRP
12519	225	95	may	may	MD
12519	225	96	not	not	RB
12519	225	97	fall	fall	VB
12519	225	98	off	off	RP
12519	225	99	in	in	IN
12519	225	100	frying	fry	VBG
12519	225	101	,	,	,
12519	225	102	then	then	RB
12519	225	103	turn	turn	VB
12519	225	104	them	-PRON-	PRP
12519	225	105	gently	gently	RB
12519	225	106	,	,	,
12519	225	107	put	put	VBD
12519	225	108	egg	egg	NN
12519	225	109	and	and	CC
12519	225	110	crumbs	crumb	VBZ
12519	225	111	on	on	IN
12519	225	112	in	in	IN
12519	225	113	the	the	DT
12519	225	114	same	same	JJ
12519	225	115	manner	manner	NN
12519	225	116	,	,	,
12519	225	117	put	put	VBD
12519	225	118	them	-PRON-	PRP
12519	225	119	into	into	IN
12519	225	120	a	a	DT
12519	225	121	pan	pan	NN
12519	225	122	of	of	IN
12519	225	123	boiling	boil	VBG
12519	225	124	lard	lard	NN
12519	225	125	,	,	,
12519	225	126	and	and	CC
12519	225	127	fry	fry	VB
12519	225	128	them	-PRON-	PRP
12519	225	129	a	a	DT
12519	225	130	light	light	JJ
12519	225	131	brown	brown	NN
12519	225	132	;	;	:
12519	225	133	have	have	VBP
12519	225	134	some	some	DT
12519	225	135	good	good	JJ
12519	225	136	gravy	gravy	NN
12519	225	137	ready	ready	JJ
12519	225	138	,	,	,
12519	225	139	season	season	VB
12519	225	140	it	-PRON-	PRP
12519	225	141	with	with	IN
12519	225	142	a	a	DT
12519	225	143	tea	tea	NN
12519	225	144	-	-	HYPH
12519	225	145	spoonful	spoonful	JJ
12519	225	146	of	of	IN
12519	225	147	curry	curry	NN
12519	225	148	powder	powder	NN
12519	225	149	,	,	,
12519	225	150	a	a	DT
12519	225	151	large	large	JJ
12519	225	152	one	one	CD
12519	225	153	of	of	IN
12519	225	154	wine	wine	NN
12519	225	155	,	,	,
12519	225	156	and	and	CC
12519	225	157	one	one	CD
12519	225	158	of	of	IN
12519	225	159	lemon	lemon	NN
12519	225	160	pickle	pickle	NN
12519	225	161	,	,	,
12519	225	162	thicken	thicken	VBN
12519	225	163	with	with	IN
12519	225	164	butter	butter	NN
12519	225	165	and	and	CC
12519	225	166	brown	brown	JJ
12519	225	167	flour	flour	NN
12519	225	168	,	,	,
12519	225	169	drain	drain	VB
12519	225	170	every	every	DT
12519	225	171	drop	drop	NN
12519	225	172	of	of	IN
12519	225	173	lard	lard	NN
12519	225	174	from	from	IN
12519	225	175	the	the	DT
12519	225	176	cutlets	cutlet	NNS
12519	225	177	,	,	,
12519	225	178	lay	lie	VBD
12519	225	179	them	-PRON-	PRP
12519	225	180	in	in	IN
12519	225	181	the	the	DT
12519	225	182	gravy	gravy	NN
12519	225	183	,	,	,
12519	225	184	and	and	CC
12519	225	185	stew	stew	VB
12519	225	186	them	-PRON-	PRP
12519	225	187	fifteen	fifteen	CD
12519	225	188	or	or	CC
12519	225	189	twenty	twenty	CD
12519	225	190	minutes	minute	NNS
12519	225	191	,	,	,
12519	225	192	serve	serve	VB
12519	225	193	them	-PRON-	PRP
12519	225	194	up	up	RP
12519	225	195	garnished	garnished	JJ
12519	225	196	with	with	IN
12519	225	197	lemon	lemon	NN
12519	225	198	cut	cut	VBN
12519	225	199	in	in	IN
12519	225	200	thin	thin	JJ
12519	225	201	slices	slice	NNS
12519	225	202	.	.	.
12519	226	1	*	*	NFP
12519	226	2	*	*	NFP
12519	226	3	*	*	NFP
12519	226	4	*	*	NFP
12519	226	5	*	*	NFP
12519	226	6	VEAL	veal	NN
12519	226	7	CHOPS	chop	NNS
12519	226	8	.	.	.
12519	227	1	Take	take	VB
12519	227	2	the	the	DT
12519	227	3	best	good	JJS
12519	227	4	end	end	NN
12519	227	5	of	of	IN
12519	227	6	a	a	DT
12519	227	7	rack	rack	NN
12519	227	8	of	of	IN
12519	227	9	veal	veal	NN
12519	227	10	,	,	,
12519	227	11	cut	cut	VBD
12519	227	12	it	-PRON-	PRP
12519	227	13	in	in	IN
12519	227	14	chops	chop	NNS
12519	227	15	,	,	,
12519	227	16	with	with	IN
12519	227	17	one	one	CD
12519	227	18	bone	bone	NN
12519	227	19	in	in	IN
12519	227	20	each	each	DT
12519	227	21	,	,	,
12519	227	22	leave	leave	VB
12519	227	23	the	the	DT
12519	227	24	small	small	JJ
12519	227	25	end	end	NN
12519	227	26	of	of	IN
12519	227	27	the	the	DT
12519	227	28	bone	bone	NN
12519	227	29	bare	bare	JJ
12519	227	30	two	two	CD
12519	227	31	inches	inch	NNS
12519	227	32	,	,	,
12519	227	33	beat	beat	VBD
12519	227	34	them	-PRON-	PRP
12519	227	35	flat	flat	JJ
12519	227	36	,	,	,
12519	227	37	and	and	CC
12519	227	38	prepare	prepare	VB
12519	227	39	them	-PRON-	PRP
12519	227	40	with	with	IN
12519	227	41	eggs	egg	NNS
12519	227	42	and	and	CC
12519	227	43	crumbs	crumb	NNS
12519	227	44	,	,	,
12519	227	45	as	as	IN
12519	227	46	the	the	DT
12519	227	47	cutlets	cutlet	NNS
12519	227	48	,	,	,
12519	227	49	butter	butter	VB
12519	227	50	some	some	DT
12519	227	51	half	half	JJ
12519	227	52	-	-	HYPH
12519	227	53	sheets	sheet	NNS
12519	227	54	of	of	IN
12519	227	55	white	white	JJ
12519	227	56	paper	paper	NN
12519	227	57	,	,	,
12519	227	58	wrap	wrap	VB
12519	227	59	one	one	CD
12519	227	60	round	round	NN
12519	227	61	each	each	DT
12519	227	62	chop	chop	NN
12519	227	63	,	,	,
12519	227	64	skewer	skewer	VBD
12519	227	65	it	-PRON-	PRP
12519	227	66	well	well	RB
12519	227	67	,	,	,
12519	227	68	leaving	leave	VBG
12519	227	69	the	the	DT
12519	227	70	bare	bare	JJ
12519	227	71	bone	bone	NN
12519	227	72	out	out	RP
12519	227	73	,	,	,
12519	227	74	broil	broil	VB
12519	227	75	them	-PRON-	PRP
12519	227	76	till	till	IN
12519	227	77	done	do	VBN
12519	227	78	,	,	,
12519	227	79	and	and	CC
12519	227	80	take	take	VB
12519	227	81	care	care	NN
12519	227	82	the	the	DT
12519	227	83	paper	paper	NN
12519	227	84	does	do	VBZ
12519	227	85	not	not	RB
12519	227	86	burn	burn	VB
12519	227	87	;	;	:
12519	227	88	have	have	VB
12519	227	89	nice	nice	JJ
12519	227	90	white	white	JJ
12519	227	91	sauce	sauce	NN
12519	227	92	in	in	IN
12519	227	93	a	a	DT
12519	227	94	boat	boat	NN
12519	227	95	.	.	.
12519	228	1	*	*	NFP
12519	228	2	*	*	NFP
12519	228	3	*	*	NFP
12519	228	4	*	*	NFP
12519	228	5	*	*	NFP
12519	228	6	VEAL	veal	NN
12519	228	7	CUTLETS	CUTLETS	NNP
12519	228	8	.	.	.
12519	229	1	Cut	cut	VB
12519	229	2	them	-PRON-	PRP
12519	229	3	from	from	IN
12519	229	4	the	the	DT
12519	229	5	fillet	fillet	NN
12519	229	6	,	,	,
12519	229	7	put	put	VBD
12519	229	8	them	-PRON-	PRP
12519	229	9	in	in	IN
12519	229	10	a	a	DT
12519	229	11	stew	stew	JJ
12519	229	12	pan	pan	NN
12519	229	13	with	with	IN
12519	229	14	a	a	DT
12519	229	15	piece	piece	NN
12519	229	16	of	of	IN
12519	229	17	nice	nice	JJ
12519	229	18	pork	pork	NN
12519	229	19	,	,	,
12519	229	20	a	a	DT
12519	229	21	clove	clove	NN
12519	229	22	of	of	IN
12519	229	23	garlic	garlic	NN
12519	229	24	,	,	,
12519	229	25	a	a	DT
12519	229	26	bundle	bundle	NN
12519	229	27	of	of	IN
12519	229	28	thyme	thyme	NNS
12519	229	29	and	and	CC
12519	229	30	parsley	parsley	NN
12519	229	31	,	,	,
12519	229	32	pepper	pepper	NN
12519	229	33	and	and	CC
12519	229	34	salt	salt	NN
12519	229	35	,	,	,
12519	229	36	cover	cover	VB
12519	229	37	them	-PRON-	PRP
12519	229	38	with	with	IN
12519	229	39	water	water	NN
12519	229	40	and	and	CC
12519	229	41	let	let	VB
12519	229	42	them	-PRON-	PRP
12519	229	43	stew	stew	VB
12519	229	44	ten	ten	CD
12519	229	45	or	or	CC
12519	229	46	fifteen	fifteen	CD
12519	229	47	minutes	minute	NNS
12519	229	48	,	,	,
12519	229	49	lay	lie	VBD
12519	229	50	them	-PRON-	PRP
12519	229	51	on	on	IN
12519	229	52	a	a	DT
12519	229	53	dish	dish	NN
12519	229	54	,	,	,
12519	229	55	and	and	CC
12519	229	56	when	when	WRB
12519	229	57	cold	cold	JJ
12519	229	58	cover	cover	VBP
12519	229	59	them	-PRON-	PRP
12519	229	60	well	well	RB
12519	229	61	with	with	IN
12519	229	62	the	the	DT
12519	229	63	crumb	crumb	NN
12519	229	64	of	of	IN
12519	229	65	stale	stale	JJ
12519	229	66	bread	bread	NN
12519	229	67	finely	finely	RB
12519	229	68	grated	grate	VBD
12519	229	69	,	,	,
12519	229	70	mixed	mixed	JJ
12519	229	71	with	with	IN
12519	229	72	the	the	DT
12519	229	73	leaves	leave	NNS
12519	229	74	of	of	IN
12519	229	75	parsley	parsley	NN
12519	229	76	chopped	chop	VBD
12519	229	77	very	very	RB
12519	229	78	small	small	JJ
12519	229	79	,	,	,
12519	229	80	some	some	DT
12519	229	81	pepper	pepper	NN
12519	229	82	,	,	,
12519	229	83	salt	salt	NN
12519	229	84	and	and	CC
12519	229	85	grated	grate	VBN
12519	229	86	nutmeg	nutmeg	NNS
12519	229	87	;	;	:
12519	229	88	press	press	VB
12519	229	89	these	these	DT
12519	229	90	on	on	IN
12519	229	91	the	the	DT
12519	229	92	veal	veal	NN
12519	229	93	with	with	IN
12519	229	94	a	a	DT
12519	229	95	knife	knife	NN
12519	229	96	,	,	,
12519	229	97	and	and	CC
12519	229	98	when	when	WRB
12519	229	99	a	a	DT
12519	229	100	little	little	JJ
12519	229	101	dried	dried	JJ
12519	229	102	,	,	,
12519	229	103	turn	turn	VB
12519	229	104	it	-PRON-	PRP
12519	229	105	and	and	CC
12519	229	106	do	do	VB
12519	229	107	the	the	DT
12519	229	108	same	same	JJ
12519	229	109	to	to	IN
12519	229	110	the	the	DT
12519	229	111	other	other	JJ
12519	229	112	side	side	NN
12519	229	113	;	;	:
12519	229	114	put	put	VB
12519	229	115	a	a	DT
12519	229	116	good	good	JJ
12519	229	117	quantity	quantity	NN
12519	229	118	of	of	IN
12519	229	119	lard	lard	NN
12519	229	120	in	in	IN
12519	229	121	a	a	DT
12519	229	122	pan	pan	NN
12519	229	123	,	,	,
12519	229	124	when	when	WRB
12519	229	125	it	-PRON-	PRP
12519	229	126	boils	boil	VBZ
12519	229	127	lay	lie	VBD
12519	229	128	the	the	DT
12519	229	129	cutlets	cutlet	NNS
12519	229	130	in	in	IN
12519	229	131	carefully	carefully	RB
12519	229	132	that	that	IN
12519	229	133	the	the	DT
12519	229	134	crumbs	crumb	NNS
12519	229	135	may	may	MD
12519	229	136	not	not	RB
12519	229	137	fall	fall	VB
12519	229	138	;	;	:
12519	229	139	fry	fry	VB
12519	229	140	them	-PRON-	PRP
12519	229	141	a	a	DT
12519	229	142	little	little	JJ
12519	229	143	brown	brown	JJ
12519	229	144	,	,	,
12519	229	145	lay	lie	VBD
12519	229	146	them	-PRON-	PRP
12519	229	147	on	on	IN
12519	229	148	a	a	DT
12519	229	149	strainer	strainer	NN
12519	229	150	to	to	TO
12519	229	151	drain	drain	VB
12519	229	152	off	off	RP
12519	229	153	the	the	DT
12519	229	154	grease	grease	NN
12519	229	155	,	,	,
12519	229	156	do	do	VB
12519	229	157	the	the	DT
12519	229	158	same	same	JJ
12519	229	159	with	with	IN
12519	229	160	the	the	DT
12519	229	161	crumbs	crumb	NNS
12519	229	162	that	that	WDT
12519	229	163	have	have	VBP
12519	229	164	fallen	fall	VBN
12519	229	165	in	in	IN
12519	229	166	the	the	DT
12519	229	167	pan	pan	NN
12519	229	168	:	:	:
12519	229	169	while	while	IN
12519	229	170	this	this	DT
12519	229	171	is	be	VBZ
12519	229	172	doing	do	VBG
12519	229	173	,	,	,
12519	229	174	simmer	simmer	VB
12519	229	175	the	the	DT
12519	229	176	water	water	NN
12519	229	177	they	-PRON-	PRP
12519	229	178	were	be	VBD
12519	229	179	boiled	boil	VBN
12519	229	180	in	in	RP
12519	229	181	to	to	IN
12519	229	182	half	half	PDT
12519	229	183	a	a	DT
12519	229	184	pint	pint	NN
12519	229	185	,	,	,
12519	229	186	strain	strain	VB
12519	229	187	it	-PRON-	PRP
12519	229	188	and	and	CC
12519	229	189	thicken	thicken	VBN
12519	229	190	with	with	IN
12519	229	191	four	four	CD
12519	229	192	ounces	ounce	NNS
12519	229	193	of	of	IN
12519	229	194	butter	butter	NN
12519	229	195	and	and	CC
12519	229	196	a	a	DT
12519	229	197	little	little	JJ
12519	229	198	browned	browned	JJ
12519	229	199	flour	flour	NN
12519	229	200	;	;	:
12519	229	201	add	add	VB
12519	229	202	a	a	DT
12519	229	203	gill	gill	NN
12519	229	204	of	of	IN
12519	229	205	wine	wine	NN
12519	229	206	and	and	CC
12519	229	207	one	one	CD
12519	229	208	of	of	IN
12519	229	209	mushroom	mushroom	NN
12519	229	210	catsup	catsup	NN
12519	229	211	,	,	,
12519	229	212	put	put	VBN
12519	229	213	in	in	IN
12519	229	214	the	the	DT
12519	229	215	cutlets	cutlet	NNS
12519	229	216	and	and	CC
12519	229	217	crumbs	crumb	NNS
12519	229	218	,	,	,
12519	229	219	and	and	CC
12519	229	220	stew	stew	NN
12519	229	221	till	till	IN
12519	229	222	tender	tender	NN
12519	229	223	;	;	:
12519	229	224	add	add	VB
12519	229	225	forcemeat	forcemeat	NN
12519	229	226	balls	ball	NNS
12519	229	227	.	.	.
12519	230	1	*	*	NFP
12519	230	2	*	*	NFP
12519	230	3	*	*	NFP
12519	230	4	*	*	NFP
12519	230	5	*	*	NFP
12519	230	6	KNUCKLE	KNUCKLE	NNP
12519	230	7	OF	of	IN
12519	230	8	VEAL	VEAL	NNP
12519	230	9	.	.	.
12519	231	1	Boil	Boil	NNP
12519	231	2	a	a	DT
12519	231	3	half	half	JJ
12519	231	4	pint	pint	NN
12519	231	5	of	of	IN
12519	231	6	pearl	pearl	NNP
12519	231	7	barley	barley	NNP
12519	231	8	in	in	IN
12519	231	9	salt	salt	NN
12519	231	10	and	and	CC
12519	231	11	water	water	NN
12519	231	12	till	till	IN
12519	231	13	quite	quite	RB
12519	231	14	tender	tender	NN
12519	231	15	,	,	,
12519	231	16	drain	drain	VB
12519	231	17	the	the	DT
12519	231	18	water	water	NN
12519	231	19	from	from	IN
12519	231	20	it	-PRON-	PRP
12519	231	21	and	and	CC
12519	231	22	stir	stir	VB
12519	231	23	in	in	IN
12519	231	24	a	a	DT
12519	231	25	piece	piece	NN
12519	231	26	of	of	IN
12519	231	27	butter	butter	NN
12519	231	28	,	,	,
12519	231	29	put	put	VB
12519	231	30	it	-PRON-	PRP
12519	231	31	in	in	IN
12519	231	32	a	a	DT
12519	231	33	deep	deep	JJ
12519	231	34	dish	dish	NN
12519	231	35	;	;	:
12519	231	36	have	have	VBP
12519	231	37	the	the	DT
12519	231	38	knuckle	knuckle	NNP
12519	231	39	nicely	nicely	RB
12519	231	40	boiled	boil	VBN
12519	231	41	in	in	IN
12519	231	42	milk	milk	NN
12519	231	43	and	and	CC
12519	231	44	water	water	NN
12519	231	45	,	,	,
12519	231	46	and	and	CC
12519	231	47	lay	lie	VBD
12519	231	48	it	-PRON-	PRP
12519	231	49	on	on	IN
12519	231	50	the	the	DT
12519	231	51	barley	barley	NN
12519	231	52	,	,	,
12519	231	53	pour	pour	VB
12519	231	54	some	some	DT
12519	231	55	parsley	parsley	NN
12519	231	56	and	and	CC
12519	231	57	butter	butter	NN
12519	231	58	over	over	IN
12519	231	59	it	-PRON-	PRP
12519	231	60	.	.	.
12519	232	1	*	*	NFP
12519	232	2	*	*	NFP
12519	232	3	*	*	NFP
12519	232	4	*	*	NFP
12519	232	5	*	*	NFP
12519	232	6	BAKED	baked	NN
12519	232	7	FILLET	FILLET	NNP
12519	232	8	OF	of	IN
12519	232	9	VEAL	veal	NN
12519	232	10	.	.	.
12519	233	1	Take	take	VB
12519	233	2	the	the	DT
12519	233	3	bone	bone	NN
12519	233	4	out	out	IN
12519	233	5	of	of	IN
12519	233	6	the	the	DT
12519	233	7	fillet	fillet	NN
12519	233	8	,	,	,
12519	233	9	wrap	wrap	VB
12519	233	10	the	the	DT
12519	233	11	flap	flap	NN
12519	233	12	around	around	RP
12519	233	13	and	and	CC
12519	233	14	sew	sew	VB
12519	233	15	it	-PRON-	PRP
12519	233	16	,	,	,
12519	233	17	make	make	VB
12519	233	18	a	a	DT
12519	233	19	forcemeat	forcemeat	NN
12519	233	20	of	of	IN
12519	233	21	bread	bread	NN
12519	233	22	crumbs	crumb	NNS
12519	233	23	,	,	,
12519	233	24	the	the	DT
12519	233	25	fat	fat	NN
12519	233	26	of	of	IN
12519	233	27	bacon	bacon	NN
12519	233	28	,	,	,
12519	233	29	a	a	DT
12519	233	30	little	little	JJ
12519	233	31	onion	onion	NN
12519	233	32	chopped	chop	VBN
12519	233	33	,	,	,
12519	233	34	parsley	parsley	NN
12519	233	35	,	,	,
12519	233	36	pepper	pepper	NN
12519	233	37	,	,	,
12519	233	38	salt	salt	NN
12519	233	39	,	,	,
12519	233	40	and	and	CC
12519	233	41	a	a	DT
12519	233	42	nutmeg	nutmeg	NN
12519	233	43	pounded	pound	VBD
12519	233	44	,	,	,
12519	233	45	wet	wet	VB
12519	233	46	it	-PRON-	PRP
12519	233	47	with	with	IN
12519	233	48	the	the	DT
12519	233	49	yelks	yelk	NNS
12519	233	50	of	of	IN
12519	233	51	eggs	egg	NNS
12519	233	52	,	,	,
12519	233	53	fill	fill	VB
12519	233	54	the	the	DT
12519	233	55	place	place	NN
12519	233	56	from	from	IN
12519	233	57	which	which	WDT
12519	233	58	the	the	DT
12519	233	59	bone	bone	NN
12519	233	60	was	be	VBD
12519	233	61	taken	take	VBN
12519	233	62	,	,	,
12519	233	63	make	make	VB
12519	233	64	holes	hole	NNS
12519	233	65	around	around	IN
12519	233	66	it	-PRON-	PRP
12519	233	67	with	with	IN
12519	233	68	a	a	DT
12519	233	69	knife	knife	NN
12519	233	70	and	and	CC
12519	233	71	fill	fill	VB
12519	233	72	them	-PRON-	PRP
12519	233	73	also	also	RB
12519	233	74	,	,	,
12519	233	75	and	and	CC
12519	233	76	lard	lard	VB
12519	233	77	the	the	DT
12519	233	78	top	top	NN
12519	233	79	;	;	:
12519	233	80	put	put	VB
12519	233	81	it	-PRON-	PRP
12519	233	82	in	in	IN
12519	233	83	a	a	DT
12519	233	84	Dutch	dutch	JJ
12519	233	85	oven	oven	NN
12519	233	86	with	with	IN
12519	233	87	a	a	DT
12519	233	88	pint	pint	NN
12519	233	89	of	of	IN
12519	233	90	water	water	NN
12519	233	91	,	,	,
12519	233	92	bake	bake	VB
12519	233	93	it	-PRON-	PRP
12519	233	94	sufficiently	sufficiently	RB
12519	233	95	,	,	,
12519	233	96	thicken	thicken	VB
12519	233	97	the	the	DT
12519	233	98	gravy	gravy	NN
12519	233	99	with	with	IN
12519	233	100	butter	butter	NN
12519	233	101	and	and	CC
12519	233	102	brown	brown	JJ
12519	233	103	flour	flour	NN
12519	233	104	,	,	,
12519	233	105	add	add	VB
12519	233	106	a	a	DT
12519	233	107	gill	gill	NN
12519	233	108	of	of	IN
12519	233	109	wine	wine	NN
12519	233	110	and	and	CC
12519	233	111	one	one	CD
12519	233	112	of	of	IN
12519	233	113	mushroom	mushroom	NN
12519	233	114	catsup	catsup	NN
12519	233	115	,	,	,
12519	233	116	and	and	CC
12519	233	117	serve	serve	VB
12519	233	118	it	-PRON-	PRP
12519	233	119	garnished	garnish	VBN
12519	233	120	with	with	IN
12519	233	121	forcemeat	forcemeat	NN
12519	233	122	balls	ball	NNS
12519	233	123	fried	fry	VBN
12519	233	124	.	.	.
12519	234	1	*	*	NFP
12519	234	2	*	*	NFP
12519	234	3	*	*	NFP
12519	234	4	*	*	NFP
12519	234	5	*	*	NFP
12519	234	6	SCOTCH	scotch	NN
12519	234	7	COLLOPS	collop	NNS
12519	234	8	OF	of	IN
12519	234	9	VEAL	VEAL	NNP
12519	234	10	.	.	.
12519	235	1	They	-PRON-	PRP
12519	235	2	may	may	MD
12519	235	3	be	be	VB
12519	235	4	made	make	VBN
12519	235	5	of	of	IN
12519	235	6	the	the	DT
12519	235	7	nice	nice	JJ
12519	235	8	part	part	NN
12519	235	9	of	of	IN
12519	235	10	the	the	DT
12519	235	11	rack	rack	NN
12519	235	12	,	,	,
12519	235	13	or	or	CC
12519	235	14	cut	cut	VBN
12519	235	15	from	from	IN
12519	235	16	the	the	DT
12519	235	17	fillet	fillet	NN
12519	235	18	,	,	,
12519	235	19	rub	rub	VB
12519	235	20	a	a	DT
12519	235	21	little	little	JJ
12519	235	22	salt	salt	NN
12519	235	23	and	and	CC
12519	235	24	pepper	pepper	NN
12519	235	25	on	on	IN
12519	235	26	them	-PRON-	PRP
12519	235	27	,	,	,
12519	235	28	and	and	CC
12519	235	29	fry	fry	VB
12519	235	30	them	-PRON-	PRP
12519	235	31	a	a	DT
12519	235	32	light	light	JJ
12519	235	33	brown	brown	NN
12519	235	34	;	;	:
12519	235	35	have	have	VB
12519	235	36	a	a	DT
12519	235	37	rich	rich	JJ
12519	235	38	gravy	gravy	NN
12519	235	39	seasoned	season	VBN
12519	235	40	with	with	IN
12519	235	41	wine	wine	NN
12519	235	42	,	,	,
12519	235	43	and	and	CC
12519	235	44	any	any	DT
12519	235	45	kind	kind	NN
12519	235	46	of	of	IN
12519	235	47	catsup	catsup	NN
12519	235	48	you	-PRON-	PRP
12519	235	49	choose	choose	VBP
12519	235	50	,	,	,
12519	235	51	with	with	IN
12519	235	52	a	a	DT
12519	235	53	few	few	JJ
12519	235	54	cloves	clove	NNS
12519	235	55	of	of	IN
12519	235	56	garlic	garlic	NN
12519	235	57	,	,	,
12519	235	58	and	and	CC
12519	235	59	some	some	DT
12519	235	60	pounded	pound	VBD
12519	235	61	mace	mace	NN
12519	235	62	,	,	,
12519	235	63	thicken	thicken	VB
12519	235	64	it	-PRON-	PRP
12519	235	65	,	,	,
12519	235	66	put	put	VBD
12519	235	67	the	the	DT
12519	235	68	collops	collop	NNS
12519	235	69	in	in	IN
12519	235	70	and	and	CC
12519	235	71	stew	stew	VB
12519	235	72	them	-PRON-	PRP
12519	235	73	a	a	DT
12519	235	74	short	short	JJ
12519	235	75	time	time	NN
12519	235	76	,	,	,
12519	235	77	take	take	VB
12519	235	78	them	-PRON-	PRP
12519	235	79	out	out	RP
12519	235	80	,	,	,
12519	235	81	strain	strain	VB
12519	235	82	the	the	DT
12519	235	83	gravy	gravy	NN
12519	235	84	over	over	RP
12519	235	85	,	,	,
12519	235	86	and	and	CC
12519	235	87	garnish	garnish	VB
12519	235	88	with	with	IN
12519	235	89	bunches	bunche	NNS
12519	235	90	of	of	IN
12519	235	91	parsley	parsley	NNP
12519	235	92	fried	fry	VBN
12519	235	93	crisp	crisp	RB
12519	235	94	,	,	,
12519	235	95	and	and	CC
12519	235	96	thin	thin	JJ
12519	235	97	slices	slice	NNS
12519	235	98	of	of	IN
12519	235	99	middling	middling	NN
12519	235	100	of	of	IN
12519	235	101	bacon	bacon	NN
12519	235	102	,	,	,
12519	235	103	curled	curl	VBD
12519	235	104	around	around	IN
12519	235	105	a	a	DT
12519	235	106	skewer	skewer	NN
12519	235	107	and	and	CC
12519	235	108	boiled	boil	VBN
12519	235	109	.	.	.
12519	236	1	*	*	NFP
12519	236	2	*	*	NFP
12519	236	3	*	*	NFP
12519	236	4	*	*	NFP
12519	236	5	*	*	NFP
12519	236	6	VEAL	veal	NN
12519	236	7	OLIVES	olive	NNS
12519	236	8	.	.	.
12519	237	1	Take	take	VB
12519	237	2	the	the	DT
12519	237	3	bone	bone	NN
12519	237	4	out	out	IN
12519	237	5	of	of	IN
12519	237	6	the	the	DT
12519	237	7	fillet	fillet	NN
12519	237	8	and	and	CC
12519	237	9	cut	cut	VBD
12519	237	10	thin	thin	JJ
12519	237	11	slices	slice	NNS
12519	237	12	the	the	DT
12519	237	13	size	size	NN
12519	237	14	of	of	IN
12519	237	15	the	the	DT
12519	237	16	leg	leg	NN
12519	237	17	,	,	,
12519	237	18	beat	beat	VBD
12519	237	19	them	-PRON-	PRP
12519	237	20	flat	flat	JJ
12519	237	21	,	,	,
12519	237	22	rub	rub	VB
12519	237	23	them	-PRON-	PRP
12519	237	24	with	with	IN
12519	237	25	the	the	DT
12519	237	26	yelk	yelk	NN
12519	237	27	of	of	IN
12519	237	28	an	an	DT
12519	237	29	egg	egg	NN
12519	237	30	beaten	beat	VBN
12519	237	31	,	,	,
12519	237	32	lay	lie	VBD
12519	237	33	on	on	IN
12519	237	34	each	each	DT
12519	237	35	piece	piece	NN
12519	237	36	a	a	DT
12519	237	37	thin	thin	JJ
12519	237	38	slice	slice	NN
12519	237	39	of	of	IN
12519	237	40	boiled	boil	VBN
12519	237	41	ham	ham	NN
12519	237	42	,	,	,
12519	237	43	sprinkle	sprinkle	VB
12519	237	44	salt	salt	NN
12519	237	45	,	,	,
12519	237	46	pepper	pepper	NN
12519	237	47	,	,	,
12519	237	48	grated	grate	VBD
12519	237	49	nutmeg	nutmeg	NNP
12519	237	50	,	,	,
12519	237	51	chopped	chop	VBD
12519	237	52	parsley	parsley	NN
12519	237	53	,	,	,
12519	237	54	and	and	CC
12519	237	55	bread	bread	NN
12519	237	56	crumbs	crumb	VBZ
12519	237	57	over	over	IN
12519	237	58	all	all	DT
12519	237	59	,	,	,
12519	237	60	roll	roll	VB
12519	237	61	them	-PRON-	PRP
12519	237	62	up	up	RP
12519	237	63	tight	tight	RB
12519	237	64	,	,	,
12519	237	65	and	and	CC
12519	237	66	secure	secure	VB
12519	237	67	them	-PRON-	PRP
12519	237	68	with	with	IN
12519	237	69	skewers	skewer	NNS
12519	237	70	,	,	,
12519	237	71	rub	rub	VB
12519	237	72	them	-PRON-	PRP
12519	237	73	with	with	IN
12519	237	74	egg	egg	NN
12519	237	75	and	and	CC
12519	237	76	roll	roll	VB
12519	237	77	them	-PRON-	PRP
12519	237	78	in	in	IN
12519	237	79	bread	bread	NN
12519	237	80	crumbs	crumb	NNS
12519	237	81	,	,	,
12519	237	82	lay	lie	VBD
12519	237	83	them	-PRON-	PRP
12519	237	84	on	on	IN
12519	237	85	a	a	DT
12519	237	86	tin	tin	JJ
12519	237	87	dripping	dripping	JJ
12519	237	88	pan	pan	NN
12519	237	89	,	,	,
12519	237	90	and	and	CC
12519	237	91	set	set	VBD
12519	237	92	them	-PRON-	PRP
12519	237	93	in	in	IN
12519	237	94	an	an	DT
12519	237	95	oven	oven	NN
12519	237	96	;	;	:
12519	237	97	when	when	WRB
12519	237	98	brown	brown	JJ
12519	237	99	on	on	IN
12519	237	100	one	one	CD
12519	237	101	side	side	NN
12519	237	102	,	,	,
12519	237	103	turn	turn	VB
12519	237	104	them	-PRON-	PRP
12519	237	105	,	,	,
12519	237	106	and	and	CC
12519	237	107	when	when	WRB
12519	237	108	sufficiently	sufficiently	RB
12519	237	109	done	do	VBN
12519	237	110	,	,	,
12519	237	111	lay	lie	VBD
12519	237	112	them	-PRON-	PRP
12519	237	113	in	in	IN
12519	237	114	a	a	DT
12519	237	115	rich	rich	JJ
12519	237	116	highly	highly	RB
12519	237	117	seasoned	seasoned	JJ
12519	237	118	gravy	gravy	NN
12519	237	119	made	make	VBN
12519	237	120	of	of	IN
12519	237	121	proper	proper	JJ
12519	237	122	thickness	thickness	NN
12519	237	123	,	,	,
12519	237	124	stew	stew	VB
12519	237	125	them	-PRON-	PRP
12519	237	126	till	till	IN
12519	237	127	tender	tender	NN
12519	237	128	,	,	,
12519	237	129	garnish	garnish	VB
12519	237	130	with	with	IN
12519	237	131	forcemeat	forcemeat	NN
12519	237	132	balls	ball	NNS
12519	237	133	and	and	CC
12519	237	134	green	green	JJ
12519	237	135	pickles	pickle	NNS
12519	237	136	sliced	slice	VBN
12519	237	137	.	.	.
12519	238	1	*	*	NFP
12519	238	2	*	*	NFP
12519	238	3	*	*	NFP
12519	238	4	*	*	NFP
12519	238	5	*	*	NFP
12519	238	6	RAGOUT	ragout	NN
12519	238	7	OF	of	IN
12519	238	8	A	a	DT
12519	238	9	BREAST	breast	NN
12519	238	10	OF	of	IN
12519	238	11	VEAL	veal	NN
12519	238	12	.	.	.
12519	239	1	Separate	separate	VB
12519	239	2	the	the	DT
12519	239	3	joints	joint	NNS
12519	239	4	of	of	IN
12519	239	5	the	the	DT
12519	239	6	brisket	brisket	NN
12519	239	7	,	,	,
12519	239	8	and	and	CC
12519	239	9	saw	see	VBD
12519	239	10	off	off	RP
12519	239	11	the	the	DT
12519	239	12	sharp	sharp	JJ
12519	239	13	ends	end	NNS
12519	239	14	of	of	IN
12519	239	15	the	the	DT
12519	239	16	ribs	rib	NNS
12519	239	17	,	,	,
12519	239	18	trim	trim	VBP
12519	239	19	it	-PRON-	PRP
12519	239	20	neatly	neatly	RB
12519	239	21	,	,	,
12519	239	22	and	and	CC
12519	239	23	half	half	RB
12519	239	24	roast	roast	NN
12519	239	25	it	-PRON-	PRP
12519	239	26	;	;	:
12519	239	27	put	put	VB
12519	239	28	it	-PRON-	PRP
12519	239	29	in	in	IN
12519	239	30	a	a	DT
12519	239	31	stew	stew	JJ
12519	239	32	pan	pan	NN
12519	239	33	with	with	IN
12519	239	34	a	a	DT
12519	239	35	quart	quart	NN
12519	239	36	of	of	IN
12519	239	37	good	good	JJ
12519	239	38	gravy	gravy	NN
12519	239	39	seasoned	season	VBN
12519	239	40	with	with	IN
12519	239	41	wine	wine	NN
12519	239	42	,	,	,
12519	239	43	walnut	walnut	NNP
12519	239	44	and	and	CC
12519	239	45	mushroom	mushroom	NNP
12519	239	46	catsup	catsup	NNP
12519	239	47	,	,	,
12519	239	48	a	a	DT
12519	239	49	tea	tea	NN
12519	239	50	-	-	HYPH
12519	239	51	spoonful	spoonful	JJ
12519	239	52	of	of	IN
12519	239	53	curry	curry	NN
12519	239	54	powder	powder	NN
12519	239	55	,	,	,
12519	239	56	and	and	CC
12519	239	57	a	a	DT
12519	239	58	few	few	JJ
12519	239	59	cloves	clove	NNS
12519	239	60	of	of	IN
12519	239	61	garlic	garlic	NN
12519	239	62	;	;	:
12519	239	63	stew	stew	VBP
12519	239	64	it	-PRON-	PRP
12519	239	65	till	till	IN
12519	239	66	tender	tender	NN
12519	239	67	,	,	,
12519	239	68	thicken	thicken	NNP
12519	239	69	the	the	DT
12519	239	70	gravy	gravy	NN
12519	239	71	,	,	,
12519	239	72	and	and	CC
12519	239	73	garnish	garnish	VB
12519	239	74	with	with	IN
12519	239	75	sweatbreads	sweatbread	NNS
12519	239	76	nicely	nicely	RB
12519	239	77	broiled	broil	VBN
12519	239	78	.	.	.
12519	240	1	*	*	NFP
12519	240	2	*	*	NFP
12519	240	3	*	*	NFP
12519	240	4	*	*	NFP
12519	240	5	*	*	NFP
12519	240	6	FRICANDO	FRICANDO	NNS
12519	240	7	OF	of	IN
12519	240	8	VEAL	veal	NN
12519	240	9	.	.	.
12519	241	1	Cut	cut	NN
12519	241	2	slices	slice	NNS
12519	241	3	from	from	IN
12519	241	4	the	the	DT
12519	241	5	fillet	fillet	NN
12519	241	6	an	an	DT
12519	241	7	inch	inch	NN
12519	241	8	thick	thick	JJ
12519	241	9	and	and	CC
12519	241	10	six	six	CD
12519	241	11	inches	inch	NNS
12519	241	12	long	long	JJ
12519	241	13	,	,	,
12519	241	14	lard	lard	VB
12519	241	15	them	-PRON-	PRP
12519	241	16	with	with	IN
12519	241	17	slips	slip	NNS
12519	241	18	of	of	IN
12519	241	19	lean	lean	JJ
12519	241	20	middling	middling	NN
12519	241	21	of	of	IN
12519	241	22	bacon	bacon	NNP
12519	241	23	,	,	,
12519	241	24	bake	bake	VB
12519	241	25	them	-PRON-	PRP
12519	241	26	a	a	DT
12519	241	27	light	light	JJ
12519	241	28	brown	brown	NN
12519	241	29	,	,	,
12519	241	30	stew	stew	VB
12519	241	31	them	-PRON-	PRP
12519	241	32	in	in	IN
12519	241	33	well	well	RB
12519	241	34	seasoned	seasoned	JJ
12519	241	35	gravy	gravy	NN
12519	241	36	,	,	,
12519	241	37	made	make	VBN
12519	241	38	as	as	RB
12519	241	39	thick	thick	JJ
12519	241	40	as	as	IN
12519	241	41	rich	rich	JJ
12519	241	42	cream	cream	NN
12519	241	43	,	,	,
12519	241	44	serve	serve	VB
12519	241	45	them	-PRON-	PRP
12519	241	46	up	up	RP
12519	241	47	hot	hot	JJ
12519	241	48	,	,	,
12519	241	49	and	and	CC
12519	241	50	lay	lie	VBD
12519	241	51	round	round	RB
12519	241	52	the	the	DT
12519	241	53	dish	dish	NN
12519	241	54	sorrel	sorrel	NN
12519	241	55	stewed	stew	VBN
12519	241	56	with	with	IN
12519	241	57	butter	butter	NN
12519	241	58	,	,	,
12519	241	59	pepper	pepper	NN
12519	241	60	and	and	CC
12519	241	61	salt	salt	NN
12519	241	62	,	,	,
12519	241	63	till	till	IN
12519	241	64	quite	quite	RB
12519	241	65	dry	dry	JJ
12519	241	66	.	.	.
12519	242	1	*	*	NFP
12519	242	2	*	*	NFP
12519	242	3	*	*	NFP
12519	242	4	*	*	NFP
12519	242	5	*	*	NFP
12519	242	6	TO	to	IN
12519	242	7	MAKE	MAKE	NNP
12519	242	8	A	a	DT
12519	242	9	PIE	PIE	NNP
12519	242	10	OF	of	IN
12519	242	11	SWEETBREADS	SWEETBREADS	NNP
12519	242	12	AND	and	CC
12519	242	13	OYSTERS	oyster	NNS
12519	242	14	.	.	.
12519	243	1	Boil	Boil	NNP
12519	243	2	the	the	DT
12519	243	3	sweetbreads	sweetbread	NNS
12519	243	4	tender	tender	NN
12519	243	5	,	,	,
12519	243	6	stew	stew	VBZ
12519	243	7	the	the	DT
12519	243	8	oysters	oyster	NNS
12519	243	9	,	,	,
12519	243	10	season	season	VB
12519	243	11	them	-PRON-	PRP
12519	243	12	with	with	IN
12519	243	13	pepper	pepper	NN
12519	243	14	and	and	CC
12519	243	15	salt	salt	NN
12519	243	16	,	,	,
12519	243	17	and	and	CC
12519	243	18	thicken	thicken	VBN
12519	243	19	with	with	IN
12519	243	20	cream	cream	NN
12519	243	21	,	,	,
12519	243	22	butter	butter	NN
12519	243	23	,	,	,
12519	243	24	the	the	DT
12519	243	25	yelks	yelk	NNS
12519	243	26	of	of	IN
12519	243	27	eggs	egg	NNS
12519	243	28	and	and	CC
12519	243	29	flour	flour	NN
12519	243	30	,	,	,
12519	243	31	put	put	VB
12519	243	32	a	a	DT
12519	243	33	puff	puff	NN
12519	243	34	paste	paste	NN
12519	243	35	at	at	IN
12519	243	36	the	the	DT
12519	243	37	bottom	bottom	NN
12519	243	38	and	and	CC
12519	243	39	around	around	IN
12519	243	40	the	the	DT
12519	243	41	sides	side	NNS
12519	243	42	of	of	IN
12519	243	43	a	a	DT
12519	243	44	deep	deep	JJ
12519	243	45	dish	dish	NN
12519	243	46	,	,	,
12519	243	47	take	take	VB
12519	243	48	the	the	DT
12519	243	49	oysters	oyster	NNS
12519	243	50	up	up	RP
12519	243	51	with	with	IN
12519	243	52	an	an	DT
12519	243	53	egg	egg	NN
12519	243	54	spoon	spoon	NN
12519	243	55	,	,	,
12519	243	56	lay	lie	VBD
12519	243	57	them	-PRON-	PRP
12519	243	58	in	in	IN
12519	243	59	the	the	DT
12519	243	60	bottom	bottom	NN
12519	243	61	,	,	,
12519	243	62	and	and	CC
12519	243	63	cover	cover	VB
12519	243	64	them	-PRON-	PRP
12519	243	65	with	with	IN
12519	243	66	the	the	DT
12519	243	67	sweetbreads	sweetbread	NNS
12519	243	68	,	,	,
12519	243	69	fill	fill	VB
12519	243	70	the	the	DT
12519	243	71	dish	dish	NN
12519	243	72	with	with	IN
12519	243	73	gravy	gravy	NN
12519	243	74	,	,	,
12519	243	75	put	put	VB
12519	243	76	a	a	DT
12519	243	77	paste	paste	NN
12519	243	78	on	on	IN
12519	243	79	the	the	DT
12519	243	80	top	top	NN
12519	243	81	,	,	,
12519	243	82	and	and	CC
12519	243	83	bake	bake	VB
12519	243	84	it	-PRON-	PRP
12519	243	85	.	.	.
12519	244	1	This	this	DT
12519	244	2	is	be	VBZ
12519	244	3	the	the	DT
12519	244	4	most	most	RBS
12519	244	5	delicate	delicate	JJ
12519	244	6	pie	pie	NN
12519	244	7	that	that	WDT
12519	244	8	can	can	MD
12519	244	9	be	be	VB
12519	244	10	made	make	VBN
12519	244	11	.	.	.
12519	245	1	The	the	DT
12519	245	2	sweetbread	sweetbread	NN
12519	245	3	of	of	IN
12519	245	4	veal	veal	NN
12519	245	5	is	be	VBZ
12519	245	6	the	the	DT
12519	245	7	most	most	RBS
12519	245	8	delicious	delicious	JJ
12519	245	9	part	part	NN
12519	245	10	,	,	,
12519	245	11	and	and	CC
12519	245	12	may	may	MD
12519	245	13	be	be	VB
12519	245	14	broiled	broil	VBN
12519	245	15	,	,	,
12519	245	16	fried	fry	VBN
12519	245	17	,	,	,
12519	245	18	or	or	CC
12519	245	19	dressed	dress	VBN
12519	245	20	in	in	IN
12519	245	21	any	any	DT
12519	245	22	way	way	NN
12519	245	23	,	,	,
12519	245	24	and	and	CC
12519	245	25	is	be	VBZ
12519	245	26	always	always	RB
12519	245	27	good	good	JJ
12519	245	28	.	.	.
12519	246	1	*	*	NFP
12519	246	2	*	*	NFP
12519	246	3	*	*	NFP
12519	246	4	*	*	NFP
12519	246	5	*	*	NFP
12519	246	6	MOCK	MOCK	NNP
12519	246	7	TURTLE	TURTLE	NNS
12519	246	8	OF	of	IN
12519	246	9	CALF	CALF	NNP
12519	246	10	'S	's	POS
12519	246	11	HEAD	HEAD	NNP
12519	246	12	.	.	.
12519	247	1	Have	have	VB
12519	247	2	the	the	DT
12519	247	3	head	head	NN
12519	247	4	nicely	nicely	RB
12519	247	5	cleaned	clean	VBN
12519	247	6	,	,	,
12519	247	7	divide	divide	VB
12519	247	8	the	the	DT
12519	247	9	chop	chop	NN
12519	247	10	from	from	IN
12519	247	11	the	the	DT
12519	247	12	skull	skull	NN
12519	247	13	,	,	,
12519	247	14	take	take	VB
12519	247	15	out	out	RP
12519	247	16	the	the	DT
12519	247	17	brains	brain	NNS
12519	247	18	and	and	CC
12519	247	19	tongue	tongue	NN
12519	247	20	,	,	,
12519	247	21	and	and	CC
12519	247	22	boil	boil	VB
12519	247	23	the	the	DT
12519	247	24	other	other	JJ
12519	247	25	parts	part	NNS
12519	247	26	till	till	IN
12519	247	27	tender	tender	NN
12519	247	28	,	,	,
12519	247	29	take	take	VB
12519	247	30	them	-PRON-	PRP
12519	247	31	out	out	IN
12519	247	32	of	of	IN
12519	247	33	the	the	DT
12519	247	34	water	water	NN
12519	247	35	and	and	CC
12519	247	36	put	put	VBD
12519	247	37	into	into	IN
12519	247	38	it	-PRON-	PRP
12519	247	39	a	a	DT
12519	247	40	knuckle	knuckle	NN
12519	247	41	of	of	IN
12519	247	42	veal	veal	NN
12519	247	43	or	or	CC
12519	247	44	four	four	CD
12519	247	45	pounds	pound	NNS
12519	247	46	of	of	IN
12519	247	47	lean	lean	JJ
12519	247	48	beef	beef	NN
12519	247	49	,	,	,
12519	247	50	three	three	CD
12519	247	51	onions	onion	NNS
12519	247	52	chopped	chop	VBN
12519	247	53	,	,	,
12519	247	54	thyme	thyme	NNS
12519	247	55	,	,	,
12519	247	56	parsley	parsley	NN
12519	247	57	,	,	,
12519	247	58	a	a	DT
12519	247	59	tea	tea	NN
12519	247	60	-	-	HYPH
12519	247	61	spoonful	spoonful	JJ
12519	247	62	of	of	IN
12519	247	63	pounded	pound	VBN
12519	247	64	cloves	clove	NNS
12519	247	65	,	,	,
12519	247	66	the	the	DT
12519	247	67	same	same	JJ
12519	247	68	of	of	IN
12519	247	69	mace	mace	NN
12519	247	70	,	,	,
12519	247	71	salt	salt	NN
12519	247	72	,	,	,
12519	247	73	and	and	CC
12519	247	74	cayenne	cayenne	NN
12519	247	75	pepper	pepper	NN
12519	247	76	to	to	IN
12519	247	77	your	-PRON-	PRP$
12519	247	78	taste	taste	NN
12519	247	79	--	--	:
12519	247	80	boil	boil	VB
12519	247	81	these	these	DT
12519	247	82	things	thing	NNS
12519	247	83	together	together	RB
12519	247	84	till	till	IN
12519	247	85	reduced	reduce	VBN
12519	247	86	to	to	IN
12519	247	87	a	a	DT
12519	247	88	pint	pint	NN
12519	247	89	,	,	,
12519	247	90	strain	strain	VB
12519	247	91	it	-PRON-	PRP
12519	247	92	,	,	,
12519	247	93	and	and	CC
12519	247	94	add	add	VB
12519	247	95	two	two	CD
12519	247	96	gills	gill	NNS
12519	247	97	of	of	IN
12519	247	98	red	red	JJ
12519	247	99	wine	wine	NN
12519	247	100	,	,	,
12519	247	101	one	one	CD
12519	247	102	of	of	IN
12519	247	103	mushroom	mushroom	NN
12519	247	104	and	and	CC
12519	247	105	one	one	CD
12519	247	106	of	of	IN
12519	247	107	walnut	walnut	NNP
12519	247	108	catsup	catsup	NNP
12519	247	109	,	,	,
12519	247	110	thicken	thicken	VB
12519	247	111	it	-PRON-	PRP
12519	247	112	with	with	IN
12519	247	113	butter	butter	NN
12519	247	114	and	and	CC
12519	247	115	brown	brown	JJ
12519	247	116	flour	flour	NN
12519	247	117	;	;	:
12519	247	118	the	the	DT
12519	247	119	head	head	NN
12519	247	120	must	must	MD
12519	247	121	be	be	VB
12519	247	122	cut	cut	VBN
12519	247	123	in	in	IN
12519	247	124	small	small	JJ
12519	247	125	pieces	piece	NNS
12519	247	126	and	and	CC
12519	247	127	stewed	stew	VBD
12519	247	128	a	a	DT
12519	247	129	few	few	JJ
12519	247	130	minutes	minute	NNS
12519	247	131	in	in	IN
12519	247	132	the	the	DT
12519	247	133	gravy	gravy	NN
12519	247	134	;	;	:
12519	247	135	put	put	VB
12519	247	136	a	a	DT
12519	247	137	paste	paste	NN
12519	247	138	round	round	IN
12519	247	139	the	the	DT
12519	247	140	edge	edge	NN
12519	247	141	of	of	IN
12519	247	142	a	a	DT
12519	247	143	deep	deep	JJ
12519	247	144	dish	dish	NN
12519	247	145	,	,	,
12519	247	146	three	three	CD
12519	247	147	folds	fold	NNS
12519	247	148	,	,	,
12519	247	149	one	one	CD
12519	247	150	on	on	IN
12519	247	151	the	the	DT
12519	247	152	other	other	JJ
12519	247	153	,	,	,
12519	247	154	but	but	CC
12519	247	155	none	none	NN
12519	247	156	on	on	IN
12519	247	157	the	the	DT
12519	247	158	bottom	bottom	NN
12519	247	159	;	;	:
12519	247	160	pour	pour	VB
12519	247	161	in	in	IN
12519	247	162	the	the	DT
12519	247	163	meat	meat	NN
12519	247	164	and	and	CC
12519	247	165	gravy	gravy	NN
12519	247	166	,	,	,
12519	247	167	and	and	CC
12519	247	168	bake	bake	VB
12519	247	169	it	-PRON-	PRP
12519	247	170	till	till	IN
12519	247	171	the	the	DT
12519	247	172	paste	paste	NN
12519	247	173	is	be	VBZ
12519	247	174	done	do	VBN
12519	247	175	;	;	:
12519	247	176	pick	pick	VB
12519	247	177	all	all	DT
12519	247	178	strings	string	NNS
12519	247	179	from	from	IN
12519	247	180	the	the	DT
12519	247	181	brains	brain	NNS
12519	247	182	,	,	,
12519	247	183	pound	pound	VBP
12519	247	184	them	-PRON-	PRP
12519	247	185	,	,	,
12519	247	186	and	and	CC
12519	247	187	add	add	VB
12519	247	188	grated	grate	VBN
12519	247	189	bread	bread	NN
12519	247	190	,	,	,
12519	247	191	pepper	pepper	NN
12519	247	192	and	and	CC
12519	247	193	salt	salt	NN
12519	247	194	,	,	,
12519	247	195	make	make	VB
12519	247	196	them	-PRON-	PRP
12519	247	197	in	in	IN
12519	247	198	little	little	JJ
12519	247	199	cakes	cake	NNS
12519	247	200	with	with	IN
12519	247	201	the	the	DT
12519	247	202	yelk	yelk	NN
12519	247	203	of	of	IN
12519	247	204	an	an	DT
12519	247	205	egg	egg	NN
12519	247	206	,	,	,
12519	247	207	fry	fry	VB
12519	247	208	them	-PRON-	PRP
12519	247	209	a	a	DT
12519	247	210	nice	nice	JJ
12519	247	211	brown	brown	NN
12519	247	212	,	,	,
12519	247	213	boil	boil	VBP
12519	247	214	six	six	CD
12519	247	215	egg	egg	NN
12519	247	216	's	's	POS
12519	247	217	hard	hard	JJ
12519	247	218	,	,	,
12519	247	219	leave	leave	VB
12519	247	220	one	one	CD
12519	247	221	whole	whole	NN
12519	247	222	and	and	CC
12519	247	223	divide	divide	VB
12519	247	224	the	the	DT
12519	247	225	others	other	NNS
12519	247	226	exactly	exactly	RB
12519	247	227	in	in	IN
12519	247	228	two	two	CD
12519	247	229	,	,	,
12519	247	230	have	have	VBP
12519	247	231	some	some	DT
12519	247	232	bits	bit	NNS
12519	247	233	of	of	IN
12519	247	234	paste	paste	NN
12519	247	235	nicely	nicely	RB
12519	247	236	baked	bake	VBD
12519	247	237	;	;	:
12519	247	238	when	when	WRB
12519	247	239	the	the	DT
12519	247	240	head	head	NN
12519	247	241	is	be	VBZ
12519	247	242	taken	take	VBN
12519	247	243	from	from	IN
12519	247	244	the	the	DT
12519	247	245	oven	oven	NN
12519	247	246	,	,	,
12519	247	247	lay	lie	VBD
12519	247	248	the	the	DT
12519	247	249	whole	whole	JJ
12519	247	250	egg	egg	NN
12519	247	251	in	in	IN
12519	247	252	the	the	DT
12519	247	253	middle	middle	NN
12519	247	254	,	,	,
12519	247	255	and	and	CC
12519	247	256	dispose	dispose	VBP
12519	247	257	the	the	DT
12519	247	258	others	other	NNS
12519	247	259	,	,	,
12519	247	260	with	with	IN
12519	247	261	the	the	DT
12519	247	262	brain	brain	NN
12519	247	263	cakes	cake	NNS
12519	247	264	and	and	CC
12519	247	265	bits	bit	NNS
12519	247	266	of	of	IN
12519	247	267	paste	paste	VBP
12519	247	268	tastily	tastily	RB
12519	247	269	around	around	IN
12519	247	270	it	-PRON-	PRP
12519	247	271	.	.	.
12519	248	1	If	if	IN
12519	248	2	it	-PRON-	PRP
12519	248	3	be	be	VB
12519	248	4	wanted	want	VBN
12519	248	5	as	as	IN
12519	248	6	soup	soup	NN
12519	248	7	,	,	,
12519	248	8	do	do	VBP
12519	248	9	not	not	RB
12519	248	10	reduce	reduce	VB
12519	248	11	the	the	DT
12519	248	12	gravy	gravy	NN
12519	248	13	so	so	RB
12519	248	14	much	much	RB
12519	248	15	,	,	,
12519	248	16	and	and	CC
12519	248	17	after	after	IN
12519	248	18	stewing	stew	VBG
12519	248	19	the	the	DT
12519	248	20	head	head	NN
12519	248	21	,	,	,
12519	248	22	serve	serve	VB
12519	248	23	it	-PRON-	PRP
12519	248	24	in	in	IN
12519	248	25	a	a	DT
12519	248	26	tureen	tureen	NN
12519	248	27	with	with	IN
12519	248	28	the	the	DT
12519	248	29	brain	brain	NN
12519	248	30	cakes	cake	NNS
12519	248	31	and	and	CC
12519	248	32	forcemeat	forcemeat	NN
12519	248	33	balls	ball	NNS
12519	248	34	fried	fry	VBN
12519	248	35	,	,	,
12519	248	36	in	in	IN
12519	248	37	place	place	NN
12519	248	38	of	of	IN
12519	248	39	the	the	DT
12519	248	40	eggs	egg	NNS
12519	248	41	and	and	CC
12519	248	42	paste	paste	NN
12519	248	43	.	.	.
12519	249	1	The	the	DT
12519	249	2	tongue	tongue	NN
12519	249	3	should	should	MD
12519	249	4	be	be	VB
12519	249	5	salted	salt	VBN
12519	249	6	and	and	CC
12519	249	7	put	put	VBN
12519	249	8	in	in	IN
12519	249	9	brine	brine	NN
12519	249	10	;	;	:
12519	249	11	they	-PRON-	PRP
12519	249	12	are	be	VBP
12519	249	13	very	very	RB
12519	249	14	delicate	delicate	JJ
12519	249	15	,	,	,
12519	249	16	and	and	CC
12519	249	17	four	four	CD
12519	249	18	of	of	IN
12519	249	19	them	-PRON-	PRP
12519	249	20	boiled	boil	VBD
12519	249	21	and	and	CC
12519	249	22	pealed	peal	VBN
12519	249	23	,	,	,
12519	249	24	and	and	CC
12519	249	25	served	serve	VBD
12519	249	26	with	with	IN
12519	249	27	four	four	CD
12519	249	28	small	small	JJ
12519	249	29	chickens	chicken	NNS
12519	249	30	boiled	boil	VBN
12519	249	31	,	,	,
12519	249	32	make	make	VB
12519	249	33	a	a	DT
12519	249	34	handsome	handsome	JJ
12519	249	35	dish	dish	NN
12519	249	36	,	,	,
12519	249	37	either	either	CC
12519	249	38	cold	cold	JJ
12519	249	39	or	or	CC
12519	249	40	hot	hot	JJ
12519	249	41	,	,	,
12519	249	42	with	with	IN
12519	249	43	parsley	parsley	NN
12519	249	44	and	and	CC
12519	249	45	butter	butter	NN
12519	249	46	poured	pour	VBD
12519	249	47	over	over	IN
12519	249	48	them	-PRON-	PRP
12519	249	49	.	.	.
12519	250	1	*	*	NFP
12519	250	2	*	*	NFP
12519	250	3	*	*	NFP
12519	250	4	*	*	NFP
12519	250	5	*	*	NFP
12519	250	6	TO	to	TO
12519	250	7	GRILL	GRILL	NNP
12519	250	8	A	a	DT
12519	250	9	CALF	CALF	NNP
12519	250	10	'S	's	POS
12519	250	11	HEAD	head	NN
12519	250	12	.	.	.
12519	251	1	Clean	clean	VB
12519	251	2	and	and	CC
12519	251	3	divide	divide	VB
12519	251	4	it	-PRON-	PRP
12519	251	5	as	as	IN
12519	251	6	for	for	IN
12519	251	7	the	the	DT
12519	251	8	turtle	turtle	NN
12519	251	9	,	,	,
12519	251	10	take	take	VB
12519	251	11	out	out	RP
12519	251	12	the	the	DT
12519	251	13	brains	brain	NNS
12519	251	14	and	and	CC
12519	251	15	tongue	tongue	NN
12519	251	16	,	,	,
12519	251	17	boil	boil	VB
12519	251	18	it	-PRON-	PRP
12519	251	19	tender	tender	NN
12519	251	20	,	,	,
12519	251	21	take	take	VB
12519	251	22	the	the	DT
12519	251	23	eyes	eye	NNS
12519	251	24	out	out	IN
12519	251	25	whole	whole	NN
12519	251	26	,	,	,
12519	251	27	and	and	CC
12519	251	28	cut	cut	VB
12519	251	29	the	the	DT
12519	251	30	flesh	flesh	NN
12519	251	31	from	from	IN
12519	251	32	the	the	DT
12519	251	33	skull	skull	NN
12519	251	34	in	in	IN
12519	251	35	small	small	JJ
12519	251	36	pieces	piece	NNS
12519	251	37	;	;	:
12519	251	38	take	take	VB
12519	251	39	some	some	DT
12519	251	40	of	of	IN
12519	251	41	the	the	DT
12519	251	42	water	water	NN
12519	251	43	it	-PRON-	PRP
12519	251	44	was	be	VBD
12519	251	45	boiled	boil	VBN
12519	251	46	in	in	RP
12519	251	47	for	for	IN
12519	251	48	gravy	gravy	NN
12519	251	49	,	,	,
12519	251	50	put	put	VBN
12519	251	51	to	to	IN
12519	251	52	it	-PRON-	PRP
12519	251	53	salt	salt	NN
12519	251	54	,	,	,
12519	251	55	cayenne	cayenne	NNP
12519	251	56	pepper	pepper	NN
12519	251	57	,	,	,
12519	251	58	a	a	DT
12519	251	59	grated	grate	VBN
12519	251	60	nutmeg	nutmeg	NN
12519	251	61	,	,	,
12519	251	62	with	with	IN
12519	251	63	a	a	DT
12519	251	64	spoonful	spoonful	NN
12519	251	65	of	of	IN
12519	251	66	lemon	lemon	NN
12519	251	67	pickle	pickle	NN
12519	251	68	;	;	:
12519	251	69	stew	stew	VB
12519	251	70	it	-PRON-	PRP
12519	251	71	till	till	IN
12519	251	72	it	-PRON-	PRP
12519	251	73	is	be	VBZ
12519	251	74	well	well	RB
12519	251	75	flavoured	flavour	VBN
12519	251	76	,	,	,
12519	251	77	take	take	VB
12519	251	78	the	the	DT
12519	251	79	jowl	jowl	NN
12519	251	80	or	or	CC
12519	251	81	chop	chop	NN
12519	251	82	,	,	,
12519	251	83	take	take	VB
12519	251	84	out	out	RP
12519	251	85	the	the	DT
12519	251	86	bones	bone	NNS
12519	251	87	,	,	,
12519	251	88	and	and	CC
12519	251	89	cover	cover	VB
12519	251	90	it	-PRON-	PRP
12519	251	91	with	with	IN
12519	251	92	bread	bread	NN
12519	251	93	crumbs	crumb	NNS
12519	251	94	,	,	,
12519	251	95	chopped	chop	VBD
12519	251	96	parsley	parsley	NN
12519	251	97	,	,	,
12519	251	98	pepper	pepper	NN
12519	251	99	and	and	CC
12519	251	100	salt	salt	NN
12519	251	101	,	,	,
12519	251	102	set	set	VBD
12519	251	103	it	-PRON-	PRP
12519	251	104	in	in	IN
12519	251	105	an	an	DT
12519	251	106	oven	oven	NN
12519	251	107	to	to	TO
12519	251	108	brown	brown	NNP
12519	251	109	,	,	,
12519	251	110	thicken	thicken	VB
12519	251	111	the	the	DT
12519	251	112	gravy	gravy	NN
12519	251	113	with	with	IN
12519	251	114	the	the	DT
12519	251	115	yelks	yelk	NNS
12519	251	116	of	of	IN
12519	251	117	two	two	CD
12519	251	118	eggs	egg	NNS
12519	251	119	and	and	CC
12519	251	120	a	a	DT
12519	251	121	spoonful	spoonful	NN
12519	251	122	of	of	IN
12519	251	123	butter	butter	NN
12519	251	124	rubbed	rub	VBN
12519	251	125	into	into	IN
12519	251	126	two	two	CD
12519	251	127	of	of	IN
12519	251	128	flour	flour	NN
12519	251	129	,	,	,
12519	251	130	stew	stew	VB
12519	251	131	the	the	DT
12519	251	132	head	head	NN
12519	251	133	in	in	IN
12519	251	134	it	-PRON-	PRP
12519	251	135	a	a	DT
12519	251	136	few	few	JJ
12519	251	137	minutes	minute	NNS
12519	251	138	,	,	,
12519	251	139	put	put	VBD
12519	251	140	it	-PRON-	PRP
12519	251	141	in	in	IN
12519	251	142	the	the	DT
12519	251	143	dish	dish	NN
12519	251	144	,	,	,
12519	251	145	and	and	CC
12519	251	146	lay	lie	VBD
12519	251	147	the	the	DT
12519	251	148	grilled	grill	VBN
12519	251	149	chop	chop	NN
12519	251	150	on	on	IN
12519	251	151	it	-PRON-	PRP
12519	251	152	;	;	:
12519	251	153	garnish	garnish	VB
12519	251	154	it	-PRON-	PRP
12519	251	155	with	with	IN
12519	251	156	brain	brain	NN
12519	251	157	cakes	cake	NNS
12519	251	158	and	and	CC
12519	251	159	broiled	broil	VBD
12519	251	160	sweetbreads	sweetbread	NNS
12519	251	161	.	.	.
12519	252	1	*	*	NFP
12519	252	2	*	*	NFP
12519	252	3	*	*	NFP
12519	252	4	*	*	NFP
12519	252	5	*	*	NFP
12519	252	6	TO	to	IN
12519	252	7	COLLAR	COLLAR	NNP
12519	252	8	A	A	NNP
12519	252	9	CALF	CALF	NNP
12519	252	10	'S	's	POS
12519	252	11	HEAD	head	NN
12519	252	12	.	.	.
12519	253	1	After	after	IN
12519	253	2	cleaning	clean	VBG
12519	253	3	it	-PRON-	PRP
12519	253	4	nicely	nicely	RB
12519	253	5	,	,	,
12519	253	6	saw	see	VBD
12519	253	7	the	the	DT
12519	253	8	bone	bone	NN
12519	253	9	down	down	IN
12519	253	10	the	the	DT
12519	253	11	middle	middle	NN
12519	253	12	of	of	IN
12519	253	13	the	the	DT
12519	253	14	skull	skull	NN
12519	253	15	,	,	,
12519	253	16	but	but	CC
12519	253	17	do	do	VBP
12519	253	18	not	not	RB
12519	253	19	separate	separate	VB
12519	253	20	the	the	DT
12519	253	21	head	head	NN
12519	253	22	,	,	,
12519	253	23	take	take	VB
12519	253	24	out	out	RP
12519	253	25	the	the	DT
12519	253	26	brains	brain	NNS
12519	253	27	and	and	CC
12519	253	28	tongue	tongue	NN
12519	253	29	,	,	,
12519	253	30	boil	boil	VB
12519	253	31	it	-PRON-	PRP
12519	253	32	tender	tender	JJ
12519	253	33	enough	enough	RB
12519	253	34	to	to	TO
12519	253	35	remove	remove	VB
12519	253	36	the	the	DT
12519	253	37	bones	bone	NNS
12519	253	38	,	,	,
12519	253	39	which	which	WDT
12519	253	40	must	must	MD
12519	253	41	be	be	VB
12519	253	42	taken	take	VBN
12519	253	43	entirely	entirely	RB
12519	253	44	out	out	RP
12519	253	45	;	;	:
12519	253	46	lay	lay	VB
12519	253	47	it	-PRON-	PRP
12519	253	48	on	on	IN
12519	253	49	a	a	DT
12519	253	50	board	board	NN
12519	253	51	,	,	,
12519	253	52	have	have	VBP
12519	253	53	a	a	DT
12519	253	54	good	good	JJ
12519	253	55	quantity	quantity	NN
12519	253	56	of	of	IN
12519	253	57	chopped	chop	VBN
12519	253	58	parsley	parsley	NN
12519	253	59	seasoned	season	VBN
12519	253	60	with	with	IN
12519	253	61	mace	mace	NN
12519	253	62	,	,	,
12519	253	63	nutmeg	nutmeg	NN
12519	253	64	,	,	,
12519	253	65	pepper	pepper	NN
12519	253	66	and	and	CC
12519	253	67	salt	salt	NN
12519	253	68	--	--	:
12519	253	69	spread	spread	VBD
12519	253	70	a	a	DT
12519	253	71	layer	layer	NN
12519	253	72	of	of	IN
12519	253	73	this	this	DT
12519	253	74	,	,	,
12519	253	75	then	then	RB
12519	253	76	one	one	CD
12519	253	77	of	of	IN
12519	253	78	thick	thick	JJ
12519	253	79	slices	slice	NNS
12519	253	80	of	of	IN
12519	253	81	ham	ham	NN
12519	253	82	,	,	,
12519	253	83	another	another	DT
12519	253	84	of	of	IN
12519	253	85	parsley	parsley	NN
12519	253	86	and	and	CC
12519	253	87	one	one	CD
12519	253	88	of	of	IN
12519	253	89	ham	ham	NN
12519	253	90	,	,	,
12519	253	91	roll	roll	VB
12519	253	92	it	-PRON-	PRP
12519	253	93	up	up	RP
12519	253	94	tight	tight	RB
12519	253	95	,	,	,
12519	253	96	sew	sew	VB
12519	253	97	a	a	DT
12519	253	98	cloth	cloth	NN
12519	253	99	over	over	IN
12519	253	100	it	-PRON-	PRP
12519	253	101	,	,	,
12519	253	102	and	and	CC
12519	253	103	bind	bind	VB
12519	253	104	that	that	DT
12519	253	105	round	round	VBP
12519	253	106	with	with	IN
12519	253	107	tape	tape	NN
12519	253	108	;	;	:
12519	253	109	boil	boil	VB
12519	253	110	it	-PRON-	PRP
12519	253	111	half	half	PDT
12519	253	112	an	an	DT
12519	253	113	hour	hour	NN
12519	253	114	,	,	,
12519	253	115	and	and	CC
12519	253	116	when	when	WRB
12519	253	117	cold	cold	JJ
12519	253	118	press	press	NN
12519	253	119	it	-PRON-	PRP
12519	253	120	.	.	.
12519	254	1	It	-PRON-	PRP
12519	254	2	must	must	MD
12519	254	3	be	be	VB
12519	254	4	kept	keep	VBN
12519	254	5	covered	cover	VBN
12519	254	6	with	with	IN
12519	254	7	vinegar	vinegar	NN
12519	254	8	and	and	CC
12519	254	9	water	water	NN
12519	254	10	,	,	,
12519	254	11	and	and	CC
12519	254	12	is	be	VBZ
12519	254	13	very	very	RB
12519	254	14	delicious	delicious	JJ
12519	254	15	eaten	eat	VBN
12519	254	16	with	with	IN
12519	254	17	sallad	sallad	NN
12519	254	18	or	or	CC
12519	254	19	oil	oil	NN
12519	254	20	and	and	CC
12519	254	21	vinegar	vinegar	NN
12519	254	22	.	.	.
12519	255	1	*	*	NFP
12519	255	2	*	*	NFP
12519	255	3	*	*	NFP
12519	255	4	*	*	NFP
12519	255	5	*	*	NFP
12519	255	6	CALF	CALF	NNS
12519	255	7	'S	's	POS
12519	255	8	HEART	HEART	NNP
12519	255	9	,	,	,
12519	255	10	A	a	DT
12519	255	11	NICE	nice	JJ
12519	255	12	DISH	dish	NN
12519	255	13	.	.	.
12519	256	1	Take	take	VB
12519	256	2	the	the	DT
12519	256	3	heart	heart	NN
12519	256	4	and	and	CC
12519	256	5	liver	liver	NN
12519	256	6	from	from	IN
12519	256	7	the	the	DT
12519	256	8	harslet	harslet	NN
12519	256	9	,	,	,
12519	256	10	and	and	CC
12519	256	11	cut	cut	VBD
12519	256	12	off	off	RP
12519	256	13	the	the	DT
12519	256	14	windpipe	windpipe	NN
12519	256	15	,	,	,
12519	256	16	boil	boil	VB
12519	256	17	the	the	DT
12519	256	18	lights	light	NNS
12519	256	19	very	very	RB
12519	256	20	tender	tender	JJ
12519	256	21	,	,	,
12519	256	22	and	and	CC
12519	256	23	cut	cut	VBD
12519	256	24	them	-PRON-	PRP
12519	256	25	in	in	IN
12519	256	26	small	small	JJ
12519	256	27	pieces	piece	NNS
12519	256	28	--	--	:
12519	256	29	take	take	VB
12519	256	30	as	as	RB
12519	256	31	much	much	JJ
12519	256	32	of	of	IN
12519	256	33	the	the	DT
12519	256	34	water	water	NN
12519	256	35	they	-PRON-	PRP
12519	256	36	were	be	VBD
12519	256	37	boiled	boil	VBN
12519	256	38	in	in	RP
12519	256	39	as	as	IN
12519	256	40	will	will	MD
12519	256	41	be	be	VB
12519	256	42	sufficient	sufficient	JJ
12519	256	43	for	for	IN
12519	256	44	gravy	gravy	NN
12519	256	45	;	;	:
12519	256	46	add	add	VB
12519	256	47	to	to	IN
12519	256	48	it	-PRON-	PRP
12519	256	49	a	a	DT
12519	256	50	large	large	JJ
12519	256	51	spoonful	spoonful	JJ
12519	256	52	of	of	IN
12519	256	53	white	white	JJ
12519	256	54	wine	wine	NN
12519	256	55	,	,	,
12519	256	56	one	one	CD
12519	256	57	of	of	IN
12519	256	58	lemon	lemon	NN
12519	256	59	pickle	pickle	NN
12519	256	60	,	,	,
12519	256	61	some	some	DT
12519	256	62	grated	grate	VBN
12519	256	63	nutmeg	nutmeg	NNS
12519	256	64	,	,	,
12519	256	65	pepper	pepper	NN
12519	256	66	and	and	CC
12519	256	67	salt	salt	NN
12519	256	68	,	,	,
12519	256	69	with	with	IN
12519	256	70	a	a	DT
12519	256	71	large	large	JJ
12519	256	72	spoonful	spoonful	NN
12519	256	73	of	of	IN
12519	256	74	butter	butter	NN
12519	256	75	,	,	,
12519	256	76	mixed	mix	VBN
12519	256	77	with	with	IN
12519	256	78	one	one	CD
12519	256	79	of	of	IN
12519	256	80	white	white	JJ
12519	256	81	flour	flour	NN
12519	256	82	;	;	:
12519	256	83	let	let	VB
12519	256	84	it	-PRON-	PRP
12519	256	85	boil	boil	VB
12519	256	86	a	a	DT
12519	256	87	few	few	JJ
12519	256	88	minutes	minute	NNS
12519	256	89	,	,	,
12519	256	90	and	and	CC
12519	256	91	put	put	VBD
12519	256	92	in	in	IN
12519	256	93	the	the	DT
12519	256	94	minced	mince	VBN
12519	256	95	lights	light	NNS
12519	256	96	,	,	,
12519	256	97	set	set	VBD
12519	256	98	it	-PRON-	PRP
12519	256	99	by	by	IN
12519	256	100	till	till	IN
12519	256	101	the	the	DT
12519	256	102	heart	heart	NN
12519	256	103	and	and	CC
12519	256	104	liver	liver	NN
12519	256	105	are	be	VBP
12519	256	106	ready	ready	JJ
12519	256	107	,	,	,
12519	256	108	cut	cut	VB
12519	256	109	the	the	DT
12519	256	110	ventricle	ventricle	NN
12519	256	111	out	out	IN
12519	256	112	of	of	IN
12519	256	113	the	the	DT
12519	256	114	heart	heart	NN
12519	256	115	,	,	,
12519	256	116	wash	wash	VB
12519	256	117	it	-PRON-	PRP
12519	256	118	well	well	RB
12519	256	119	,	,	,
12519	256	120	lard	lard	VB
12519	256	121	it	-PRON-	PRP
12519	256	122	all	all	DT
12519	256	123	over	over	RB
12519	256	124	with	with	IN
12519	256	125	narrow	narrow	JJ
12519	256	126	slips	slip	NNS
12519	256	127	of	of	IN
12519	256	128	middling	middling	NN
12519	256	129	,	,	,
12519	256	130	fill	fill	VB
12519	256	131	the	the	DT
12519	256	132	cavity	cavity	NN
12519	256	133	with	with	IN
12519	256	134	good	good	JJ
12519	256	135	forcemeat	forcemeat	NN
12519	256	136	,	,	,
12519	256	137	put	put	VBD
12519	256	138	it	-PRON-	PRP
12519	256	139	in	in	IN
12519	256	140	a	a	DT
12519	256	141	pan	pan	NN
12519	256	142	on	on	IN
12519	256	143	the	the	DT
12519	256	144	broad	broad	JJ
12519	256	145	end	end	NN
12519	256	146	,	,	,
12519	256	147	that	that	IN
12519	256	148	the	the	DT
12519	256	149	stuffing	stuffing	NN
12519	256	150	may	may	MD
12519	256	151	not	not	RB
12519	256	152	come	come	VB
12519	256	153	out	out	RP
12519	256	154	;	;	:
12519	256	155	bake	bake	VB
12519	256	156	it	-PRON-	PRP
12519	256	157	a	a	DT
12519	256	158	nice	nice	JJ
12519	256	159	brown	brown	NN
12519	256	160	,	,	,
12519	256	161	slice	slice	VB
12519	256	162	the	the	DT
12519	256	163	liver	liver	NN
12519	256	164	an	an	DT
12519	256	165	inch	inch	NN
12519	256	166	thick	thick	JJ
12519	256	167	and	and	CC
12519	256	168	broil	broil	VB
12519	256	169	it	-PRON-	PRP
12519	256	170	,	,	,
12519	256	171	make	make	VB
12519	256	172	the	the	DT
12519	256	173	mince	mince	NN
12519	256	174	hot	hot	JJ
12519	256	175	,	,	,
12519	256	176	set	set	VB
12519	256	177	the	the	DT
12519	256	178	heart	heart	NN
12519	256	179	upright	upright	JJ
12519	256	180	in	in	IN
12519	256	181	the	the	DT
12519	256	182	middle	middle	NN
12519	256	183	of	of	IN
12519	256	184	the	the	DT
12519	256	185	dish	dish	NN
12519	256	186	,	,	,
12519	256	187	pour	pour	VB
12519	256	188	it	-PRON-	PRP
12519	256	189	around	around	RB
12519	256	190	,	,	,
12519	256	191	lay	lie	VBD
12519	256	192	the	the	DT
12519	256	193	broiled	broil	VBN
12519	256	194	liver	liver	NN
12519	256	195	on	on	IN
12519	256	196	,	,	,
12519	256	197	and	and	CC
12519	256	198	garnish	garnish	VB
12519	256	199	with	with	IN
12519	256	200	bunches	bunche	NNS
12519	256	201	of	of	IN
12519	256	202	fried	fry	VBN
12519	256	203	parsley	parsley	NNP
12519	256	204	;	;	:
12519	256	205	it	-PRON-	PRP
12519	256	206	should	should	MD
12519	256	207	be	be	VB
12519	256	208	served	serve	VBN
12519	256	209	up	up	RP
12519	256	210	extremely	extremely	RB
12519	256	211	hot	hot	JJ
12519	256	212	.	.	.
12519	257	1	*	*	NFP
12519	257	2	*	*	NFP
12519	257	3	*	*	NFP
12519	257	4	*	*	NFP
12519	257	5	*	*	NFP
12519	257	6	CALF	CALF	NNS
12519	257	7	'S	's	POS
12519	257	8	FEET	FEET	NNP
12519	257	9	FRICASSEE	FRICASSEE	NNP
12519	257	10	.	.	.
12519	258	1	Boil	boil	VB
12519	258	2	the	the	DT
12519	258	3	feet	foot	NNS
12519	258	4	till	till	IN
12519	258	5	very	very	RB
12519	258	6	tender	tender	NN
12519	258	7	,	,	,
12519	258	8	cut	cut	VBD
12519	258	9	them	-PRON-	PRP
12519	258	10	in	in	IN
12519	258	11	two	two	CD
12519	258	12	and	and	CC
12519	258	13	pull	pull	VB
12519	258	14	out	out	RP
12519	258	15	the	the	DT
12519	258	16	large	large	JJ
12519	258	17	bones	bone	NNS
12519	258	18	,	,	,
12519	258	19	have	have	VBP
12519	258	20	half	half	PDT
12519	258	21	a	a	DT
12519	258	22	pint	pint	NN
12519	258	23	of	of	IN
12519	258	24	good	good	JJ
12519	258	25	white	white	JJ
12519	258	26	gravy	gravy	NN
12519	258	27	,	,	,
12519	258	28	add	add	VB
12519	258	29	to	to	IN
12519	258	30	it	-PRON-	PRP
12519	258	31	a	a	DT
12519	258	32	spoonful	spoonful	JJ
12519	258	33	of	of	IN
12519	258	34	white	white	JJ
12519	258	35	wine	wine	NN
12519	258	36	,	,	,
12519	258	37	one	one	CD
12519	258	38	of	of	IN
12519	258	39	lemon	lemon	NN
12519	258	40	pickle	pickle	NN
12519	258	41	,	,	,
12519	258	42	and	and	CC
12519	258	43	some	some	DT
12519	258	44	salt	salt	NN
12519	258	45	,	,	,
12519	258	46	with	with	IN
12519	258	47	a	a	DT
12519	258	48	tea	tea	NN
12519	258	49	-	-	HYPH
12519	258	50	spoonful	spoonful	JJ
12519	258	51	of	of	IN
12519	258	52	curry	curry	NN
12519	258	53	powder	powder	NN
12519	258	54	,	,	,
12519	258	55	stew	stew	VB
12519	258	56	the	the	DT
12519	258	57	feet	foot	NNS
12519	258	58	in	in	IN
12519	258	59	it	-PRON-	PRP
12519	258	60	fifteen	fifteen	CD
12519	258	61	minutes	minute	NNS
12519	258	62	,	,	,
12519	258	63	and	and	CC
12519	258	64	thicken	thicken	VB
12519	258	65	it	-PRON-	PRP
12519	258	66	with	with	IN
12519	258	67	the	the	DT
12519	258	68	yelks	yelk	NNS
12519	258	69	of	of	IN
12519	258	70	two	two	CD
12519	258	71	eggs	egg	NNS
12519	258	72	,	,	,
12519	258	73	a	a	DT
12519	258	74	gill	gill	NN
12519	258	75	of	of	IN
12519	258	76	milk	milk	NN
12519	258	77	,	,	,
12519	258	78	a	a	DT
12519	258	79	large	large	JJ
12519	258	80	spoonful	spoonful	NN
12519	258	81	of	of	IN
12519	258	82	butter	butter	NN
12519	258	83	,	,	,
12519	258	84	and	and	CC
12519	258	85	two	two	CD
12519	258	86	of	of	IN
12519	258	87	white	white	JJ
12519	258	88	flour	flour	NN
12519	258	89	,	,	,
12519	258	90	let	let	VB
12519	258	91	the	the	DT
12519	258	92	thickening	thickening	NN
12519	258	93	be	be	VB
12519	258	94	very	very	RB
12519	258	95	smooth	smooth	JJ
12519	258	96	,	,	,
12519	258	97	shake	shake	VBP
12519	258	98	the	the	DT
12519	258	99	stew	stew	JJ
12519	258	100	pan	pan	NN
12519	258	101	over	over	IN
12519	258	102	the	the	DT
12519	258	103	fire	fire	NN
12519	258	104	a	a	DT
12519	258	105	few	few	JJ
12519	258	106	minutes	minute	NNS
12519	258	107	,	,	,
12519	258	108	but	but	CC
12519	258	109	do	do	VBP
12519	258	110	not	not	RB
12519	258	111	let	let	VB
12519	258	112	it	-PRON-	PRP
12519	258	113	boil	boil	VB
12519	258	114	lest	lest	IN
12519	258	115	the	the	DT
12519	258	116	eggs	egg	NNS
12519	258	117	and	and	CC
12519	258	118	milk	milk	NN
12519	258	119	should	should	MD
12519	258	120	curdle	curdle	VB
12519	258	121	.	.	.
12519	259	1	*	*	NFP
12519	259	2	*	*	NFP
12519	259	3	*	*	NFP
12519	259	4	*	*	NFP
12519	259	5	*	*	NFP
12519	259	6	TO	to	IN
12519	259	7	FRY	FRY	NNP
12519	259	8	CALF	CALF	NNP
12519	259	9	'S	's	POS
12519	259	10	FEET	foot	NNS
12519	259	11	.	.	.
12519	260	1	Prepare	prepare	VB
12519	260	2	them	-PRON-	PRP
12519	260	3	as	as	IN
12519	260	4	for	for	IN
12519	260	5	the	the	DT
12519	260	6	fricassee	fricassee	NN
12519	260	7	,	,	,
12519	260	8	dredge	dredge	VB
12519	260	9	them	-PRON-	PRP
12519	260	10	well	well	RB
12519	260	11	with	with	IN
12519	260	12	flour	flour	NN
12519	260	13	and	and	CC
12519	260	14	fry	fry	VB
12519	260	15	them	-PRON-	PRP
12519	260	16	a	a	DT
12519	260	17	light	light	JJ
12519	260	18	brown	brown	NN
12519	260	19	,	,	,
12519	260	20	pour	pour	VBP
12519	260	21	parsley	parsley	NN
12519	260	22	and	and	CC
12519	260	23	butter	butter	NN
12519	260	24	over	over	RP
12519	260	25	,	,	,
12519	260	26	and	and	CC
12519	260	27	garnish	garnish	VB
12519	260	28	with	with	IN
12519	260	29	fried	fry	VBN
12519	260	30	parsley	parsley	NN
12519	260	31	.	.	.
12519	261	1	*	*	NFP
12519	261	2	*	*	NFP
12519	261	3	*	*	NFP
12519	261	4	*	*	NFP
12519	261	5	*	*	NFP
12519	261	6	TO	to	IN
12519	261	7	PREPARE	PREPARE	NNP
12519	261	8	RENNET	RENNET	NNP
12519	261	9	.	.	.
12519	262	1	Take	take	VB
12519	262	2	the	the	DT
12519	262	3	stomach	stomach	NN
12519	262	4	from	from	IN
12519	262	5	the	the	DT
12519	262	6	calf	calf	NN
12519	262	7	as	as	RB
12519	262	8	soon	soon	RB
12519	262	9	as	as	IN
12519	262	10	it	-PRON-	PRP
12519	262	11	is	be	VBZ
12519	262	12	killed	kill	VBN
12519	262	13	--	--	:
12519	262	14	do	do	VB
12519	262	15	not	not	RB
12519	262	16	wash	wash	VB
12519	262	17	it	-PRON-	PRP
12519	262	18	,	,	,
12519	262	19	but	but	CC
12519	262	20	hang	hang	VB
12519	262	21	it	-PRON-	PRP
12519	262	22	in	in	IN
12519	262	23	a	a	DT
12519	262	24	dry	dry	JJ
12519	262	25	cool	cool	JJ
12519	262	26	place	place	NN
12519	262	27	for	for	IN
12519	262	28	four	four	CD
12519	262	29	or	or	CC
12519	262	30	five	five	CD
12519	262	31	days	day	NNS
12519	262	32	;	;	:
12519	262	33	then	then	RB
12519	262	34	turn	turn	VB
12519	262	35	it	-PRON-	PRP
12519	262	36	inside	inside	RB
12519	262	37	out	out	RB
12519	262	38	,	,	,
12519	262	39	slip	slip	VB
12519	262	40	off	off	RP
12519	262	41	all	all	PDT
12519	262	42	the	the	DT
12519	262	43	curd	curd	NN
12519	262	44	nicely	nicely	RB
12519	262	45	with	with	IN
12519	262	46	the	the	DT
12519	262	47	hand	hand	NN
12519	262	48	,	,	,
12519	262	49	fill	fill	VB
12519	262	50	it	-PRON-	PRP
12519	262	51	with	with	IN
12519	262	52	a	a	DT
12519	262	53	little	little	JJ
12519	262	54	saltpetre	saltpetre	NN
12519	262	55	mixed	mix	VBN
12519	262	56	with	with	IN
12519	262	57	the	the	DT
12519	262	58	quantity	quantity	NN
12519	262	59	of	of	IN
12519	262	60	salt	salt	NN
12519	262	61	necessary	necessary	JJ
12519	262	62	,	,	,
12519	262	63	and	and	CC
12519	262	64	lay	lie	VBD
12519	262	65	it	-PRON-	PRP
12519	262	66	in	in	IN
12519	262	67	a	a	DT
12519	262	68	small	small	JJ
12519	262	69	stone	stone	NN
12519	262	70	pot	pot	NN
12519	262	71	,	,	,
12519	262	72	pour	pour	VBP
12519	262	73	over	over	IN
12519	262	74	it	-PRON-	PRP
12519	262	75	a	a	DT
12519	262	76	small	small	JJ
12519	262	77	tea	tea	NN
12519	262	78	-	-	HYPH
12519	262	79	spoonful	spoonful	JJ
12519	262	80	of	of	IN
12519	262	81	vinegar	vinegar	NN
12519	262	82	,	,	,
12519	262	83	and	and	CC
12519	262	84	sprinkle	sprinkle	VB
12519	262	85	a	a	DT
12519	262	86	handful	handful	NN
12519	262	87	of	of	IN
12519	262	88	salt	salt	NN
12519	262	89	over	over	IN
12519	262	90	it	-PRON-	PRP
12519	262	91	,	,	,
12519	262	92	cover	cover	VB
12519	262	93	it	-PRON-	PRP
12519	262	94	closely	closely	RB
12519	262	95	and	and	CC
12519	262	96	keep	keep	VB
12519	262	97	it	-PRON-	PRP
12519	262	98	for	for	IN
12519	262	99	use	use	NN
12519	262	100	.	.	.
12519	263	1	You	-PRON-	PRP
12519	263	2	must	must	MD
12519	263	3	not	not	RB
12519	263	4	wash	wash	VB
12519	263	5	it	-PRON-	PRP
12519	263	6	--	--	:
12519	263	7	that	that	DT
12519	263	8	would	would	MD
12519	263	9	weaken	weaken	VB
12519	263	10	the	the	DT
12519	263	11	gastric	gastric	JJ
12519	263	12	juice	juice	NN
12519	263	13	,	,	,
12519	263	14	and	and	CC
12519	263	15	injure	injure	VB
12519	263	16	the	the	DT
12519	263	17	rennet	rennet	NN
12519	263	18	.	.	.
12519	264	1	After	after	IN
12519	264	2	it	-PRON-	PRP
12519	264	3	has	have	VBZ
12519	264	4	been	be	VBN
12519	264	5	salted	salt	VBN
12519	264	6	six	six	CD
12519	264	7	or	or	CC
12519	264	8	eight	eight	CD
12519	264	9	weeks	week	NNS
12519	264	10	,	,	,
12519	264	11	cut	cut	VBD
12519	264	12	off	off	RP
12519	264	13	a	a	DT
12519	264	14	piece	piece	NN
12519	264	15	four	four	CD
12519	264	16	or	or	CC
12519	264	17	five	five	CD
12519	264	18	inches	inch	NNS
12519	264	19	long	long	JJ
12519	264	20	,	,	,
12519	264	21	put	put	VB
12519	264	22	it	-PRON-	PRP
12519	264	23	in	in	IN
12519	264	24	a	a	DT
12519	264	25	large	large	JJ
12519	264	26	mustard	mustard	NN
12519	264	27	bottle	bottle	NN
12519	264	28	,	,	,
12519	264	29	or	or	CC
12519	264	30	any	any	DT
12519	264	31	vessel	vessel	NN
12519	264	32	that	that	WDT
12519	264	33	will	will	MD
12519	264	34	hold	hold	VB
12519	264	35	about	about	RP
12519	264	36	a	a	DT
12519	264	37	pint	pint	NN
12519	264	38	and	and	CC
12519	264	39	a	a	DT
12519	264	40	half	half	NN
12519	264	41	;	;	:
12519	264	42	put	put	VBN
12519	264	43	on	on	IN
12519	264	44	it	-PRON-	PRP
12519	264	45	five	five	CD
12519	264	46	gills	gill	NNS
12519	264	47	of	of	IN
12519	264	48	cold	cold	JJ
12519	264	49	water	water	NN
12519	264	50	,	,	,
12519	264	51	and	and	CC
12519	264	52	two	two	CD
12519	264	53	gills	gill	NNS
12519	264	54	of	of	IN
12519	264	55	rose	rose	NN
12519	264	56	brandy	brandy	NN
12519	264	57	--	--	:
12519	264	58	stop	stop	VB
12519	264	59	it	-PRON-	PRP
12519	264	60	very	very	RB
12519	264	61	close	close	RB
12519	264	62	,	,	,
12519	264	63	and	and	CC
12519	264	64	shake	shake	VB
12519	264	65	it	-PRON-	PRP
12519	264	66	when	when	WRB
12519	264	67	you	-PRON-	PRP
12519	264	68	are	be	VBP
12519	264	69	going	go	VBG
12519	264	70	to	to	TO
12519	264	71	use	use	VB
12519	264	72	it	-PRON-	PRP
12519	264	73	:	:	:
12519	264	74	a	a	DT
12519	264	75	table	table	NN
12519	264	76	-	-	HYPH
12519	264	77	spoonful	spoonful	JJ
12519	264	78	of	of	IN
12519	264	79	this	this	DT
12519	264	80	is	be	VBZ
12519	264	81	sufficient	sufficient	JJ
12519	264	82	for	for	IN
12519	264	83	a	a	DT
12519	264	84	quart	quart	NN
12519	264	85	of	of	IN
12519	264	86	milk	milk	NN
12519	264	87	.	.	.
12519	265	1	It	-PRON-	PRP
12519	265	2	must	must	MD
12519	265	3	be	be	VB
12519	265	4	prepared	prepare	VBN
12519	265	5	in	in	IN
12519	265	6	very	very	RB
12519	265	7	cool	cool	JJ
12519	265	8	weather	weather	NN
12519	265	9	,	,	,
12519	265	10	and	and	CC
12519	265	11	if	if	IN
12519	265	12	well	well	RB
12519	265	13	done	do	VBN
12519	265	14	,	,	,
12519	265	15	will	will	MD
12519	265	16	keep	keep	VB
12519	265	17	more	more	JJR
12519	265	18	than	than	IN
12519	265	19	a	a	DT
12519	265	20	year	year	NN
12519	265	21	.	.	.
12519	266	1	*	*	NFP
12519	266	2	*	*	NFP
12519	266	3	*	*	NFP
12519	266	4	*	*	NFP
12519	266	5	*	*	NFP
12519	266	6	TO	to	IN
12519	266	7	HASH	HASH	NNP
12519	266	8	A	a	DT
12519	266	9	CALF	CALF	NNP
12519	266	10	'S	's	POS
12519	266	11	HEAD	head	NN
12519	266	12	.	.	.
12519	267	1	Boil	boil	VB
12519	267	2	the	the	DT
12519	267	3	head	head	NN
12519	267	4	till	till	IN
12519	267	5	the	the	DT
12519	267	6	meat	meat	NN
12519	267	7	is	be	VBZ
12519	267	8	almost	almost	RB
12519	267	9	enough	enough	JJ
12519	267	10	for	for	IN
12519	267	11	eating	eat	VBG
12519	267	12	;	;	:
12519	267	13	then	then	RB
12519	267	14	cut	cut	VB
12519	267	15	it	-PRON-	PRP
12519	267	16	in	in	IN
12519	267	17	thin	thin	JJ
12519	267	18	slices	slice	NNS
12519	267	19	,	,	,
12519	267	20	take	take	VB
12519	267	21	three	three	CD
12519	267	22	quarters	quarter	NNS
12519	267	23	of	of	IN
12519	267	24	a	a	DT
12519	267	25	pint	pint	NN
12519	267	26	of	of	IN
12519	267	27	good	good	JJ
12519	267	28	gravy	gravy	NN
12519	267	29	,	,	,
12519	267	30	and	and	CC
12519	267	31	add	add	VB
12519	267	32	half	half	PDT
12519	267	33	a	a	DT
12519	267	34	pint	pint	NN
12519	267	35	of	of	IN
12519	267	36	white	white	JJ
12519	267	37	wine	wine	NN
12519	267	38	,	,	,
12519	267	39	half	half	PDT
12519	267	40	a	a	DT
12519	267	41	nutmeg	nutmeg	NN
12519	267	42	,	,	,
12519	267	43	two	two	CD
12519	267	44	anchovies	anchovy	NNS
12519	267	45	,	,	,
12519	267	46	a	a	DT
12519	267	47	small	small	JJ
12519	267	48	onion	onion	NN
12519	267	49	stuck	stick	VBD
12519	267	50	with	with	IN
12519	267	51	cloves	clove	NNS
12519	267	52	,	,	,
12519	267	53	and	and	CC
12519	267	54	a	a	DT
12519	267	55	little	little	JJ
12519	267	56	mace	mace	NN
12519	267	57	;	;	:
12519	267	58	boil	boil	VB
12519	267	59	these	these	DT
12519	267	60	up	up	RP
12519	267	61	in	in	IN
12519	267	62	the	the	DT
12519	267	63	liquor	liquor	NN
12519	267	64	for	for	IN
12519	267	65	a	a	DT
12519	267	66	quarter	quarter	NN
12519	267	67	of	of	IN
12519	267	68	an	an	DT
12519	267	69	hour	hour	NN
12519	267	70	,	,	,
12519	267	71	then	then	RB
12519	267	72	strain	strain	VB
12519	267	73	it	-PRON-	PRP
12519	267	74	and	and	CC
12519	267	75	boil	boil	VB
12519	267	76	it	-PRON-	PRP
12519	267	77	up	up	RP
12519	267	78	again	again	RB
12519	267	79	;	;	:
12519	267	80	put	put	VBN
12519	267	81	in	in	IN
12519	267	82	the	the	DT
12519	267	83	meat	meat	NN
12519	267	84	,	,	,
12519	267	85	with	with	IN
12519	267	86	salt	salt	NN
12519	267	87	to	to	IN
12519	267	88	your	-PRON-	PRP$
12519	267	89	taste	taste	NN
12519	267	90	,	,	,
12519	267	91	let	let	VB
12519	267	92	it	-PRON-	PRP
12519	267	93	stew	stew	VB
12519	267	94	a	a	DT
12519	267	95	little	little	JJ
12519	267	96	,	,	,
12519	267	97	and	and	CC
12519	267	98	if	if	IN
12519	267	99	you	-PRON-	PRP
12519	267	100	choose	choose	VBP
12519	267	101	it	-PRON-	PRP
12519	267	102	,	,	,
12519	267	103	you	-PRON-	PRP
12519	267	104	may	may	MD
12519	267	105	add	add	VB
12519	267	106	some	some	DT
12519	267	107	sweetbreads	sweetbread	NNS
12519	267	108	,	,	,
12519	267	109	and	and	CC
12519	267	110	make	make	VB
12519	267	111	some	some	DT
12519	267	112	forcemeat	forcemeat	NN
12519	267	113	balls	ball	NNS
12519	267	114	with	with	IN
12519	267	115	veal	veal	NN
12519	267	116	;	;	:
12519	267	117	mix	mix	VB
12519	267	118	the	the	DT
12519	267	119	brains	brain	NNS
12519	267	120	with	with	IN
12519	267	121	the	the	DT
12519	267	122	yelks	yelk	NNS
12519	267	123	of	of	IN
12519	267	124	eggs	egg	NNS
12519	267	125	and	and	CC
12519	267	126	fry	fry	VB
12519	267	127	them	-PRON-	PRP
12519	267	128	to	to	TO
12519	267	129	lay	lay	VB
12519	267	130	for	for	IN
12519	267	131	a	a	DT
12519	267	132	garish	garish	NN
12519	267	133	.	.	.
12519	268	1	When	when	WRB
12519	268	2	the	the	DT
12519	268	3	head	head	NN
12519	268	4	is	be	VBZ
12519	268	5	ready	ready	JJ
12519	268	6	to	to	TO
12519	268	7	be	be	VB
12519	268	8	sent	send	VBN
12519	268	9	in	in	RP
12519	268	10	,	,	,
12519	268	11	stir	stir	VB
12519	268	12	in	in	IN
12519	268	13	a	a	DT
12519	268	14	bit	bit	NN
12519	268	15	of	of	IN
12519	268	16	butter	butter	NN
12519	268	17	.	.	.
12519	269	1	*	*	NFP
12519	269	2	*	*	NFP
12519	269	3	*	*	NFP
12519	269	4	*	*	NFP
12519	269	5	*	*	NFP
12519	269	6	TO	to	TO
12519	269	7	BAKE	BAKE	NNP
12519	269	8	A	a	DT
12519	269	9	CALF	CALF	NNP
12519	269	10	'S	's	POS
12519	269	11	HEAD	head	NN
12519	269	12	.	.	.
12519	270	1	Divide	divide	VB
12519	270	2	the	the	DT
12519	270	3	calf	calf	NN
12519	270	4	's	's	POS
12519	270	5	head	head	NN
12519	270	6	,	,	,
12519	270	7	wash	wash	VB
12519	270	8	it	-PRON-	PRP
12519	270	9	clean	clean	JJ
12519	270	10	,	,	,
12519	270	11	and	and	CC
12519	270	12	having	have	VBG
12519	270	13	the	the	DT
12519	270	14	yelks	yelk	NNS
12519	270	15	of	of	IN
12519	270	16	two	two	CD
12519	270	17	eggs	egg	NNS
12519	270	18	well	well	RB
12519	270	19	beaten	beat	VBN
12519	270	20	,	,	,
12519	270	21	wash	wash	VB
12519	270	22	the	the	DT
12519	270	23	outside	outside	NN
12519	270	24	of	of	IN
12519	270	25	the	the	DT
12519	270	26	head	head	NN
12519	270	27	all	all	RB
12519	270	28	over	over	RB
12519	270	29	with	with	IN
12519	270	30	them	-PRON-	PRP
12519	270	31	,	,	,
12519	270	32	and	and	CC
12519	270	33	on	on	IN
12519	270	34	that	that	DT
12519	270	35	strew	strew	VBN
12519	270	36	raspings	rasping	NNS
12519	270	37	of	of	IN
12519	270	38	bread	bread	NN
12519	270	39	sifted	sift	VBN
12519	270	40	,	,	,
12519	270	41	pepper	pepper	NN
12519	270	42	,	,	,
12519	270	43	salt	salt	NN
12519	270	44	,	,	,
12519	270	45	nutmeg	nutmeg	NNP
12519	270	46	and	and	CC
12519	270	47	mace	mace	NN
12519	270	48	powdered	powder	VBN
12519	270	49	;	;	:
12519	270	50	also	also	RB
12519	270	51	,	,	,
12519	270	52	the	the	DT
12519	270	53	brains	brain	NNS
12519	270	54	cut	cut	VBN
12519	270	55	in	in	IN
12519	270	56	pieces	piece	NNS
12519	270	57	and	and	CC
12519	270	58	dipped	dip	VBN
12519	270	59	in	in	IN
12519	270	60	thick	thick	JJ
12519	270	61	butter	butter	NN
12519	270	62	,	,	,
12519	270	63	then	then	RB
12519	270	64	cover	cover	VB
12519	270	65	the	the	DT
12519	270	66	head	head	NN
12519	270	67	with	with	IN
12519	270	68	bits	bit	NNS
12519	270	69	of	of	IN
12519	270	70	butter	butter	NN
12519	270	71	,	,	,
12519	270	72	pour	pour	VBP
12519	270	73	into	into	IN
12519	270	74	the	the	DT
12519	270	75	pan	pan	NN
12519	270	76	some	some	DT
12519	270	77	white	white	JJ
12519	270	78	wine	wine	NN
12519	270	79	and	and	CC
12519	270	80	water	water	NN
12519	270	81	,	,	,
12519	270	82	with	with	IN
12519	270	83	as	as	RB
12519	270	84	much	much	JJ
12519	270	85	gravy	gravy	NN
12519	270	86	,	,	,
12519	270	87	and	and	CC
12519	270	88	cover	cover	VB
12519	270	89	it	-PRON-	PRP
12519	270	90	close	close	JJ
12519	270	91	.	.	.
12519	271	1	Let	let	VB
12519	271	2	it	-PRON-	PRP
12519	271	3	be	be	VB
12519	271	4	baked	bake	VBN
12519	271	5	in	in	IN
12519	271	6	a	a	DT
12519	271	7	quick	quick	JJ
12519	271	8	oven	oven	NN
12519	271	9	,	,	,
12519	271	10	and	and	CC
12519	271	11	when	when	WRB
12519	271	12	it	-PRON-	PRP
12519	271	13	is	be	VBZ
12519	271	14	served	serve	VBN
12519	271	15	up	up	RP
12519	271	16	,	,	,
12519	271	17	pour	pour	VBP
12519	271	18	on	on	IN
12519	271	19	some	some	DT
12519	271	20	strong	strong	JJ
12519	271	21	gravy	gravy	NN
12519	271	22	,	,	,
12519	271	23	and	and	CC
12519	271	24	garnish	garnish	VB
12519	271	25	with	with	IN
12519	271	26	slices	slice	NNS
12519	271	27	of	of	IN
12519	271	28	lemon	lemon	NN
12519	271	29	,	,	,
12519	271	30	red	red	JJ
12519	271	31	beet	beet	NNP
12519	271	32	root	root	NN
12519	271	33	pickled	pickle	VBD
12519	271	34	,	,	,
12519	271	35	fried	fry	VBN
12519	271	36	oysters	oyster	NNS
12519	271	37	and	and	CC
12519	271	38	fried	fried	JJ
12519	271	39	bread	bread	NN
12519	271	40	.	.	.
12519	272	1	*	*	NFP
12519	272	2	*	*	NFP
12519	272	3	*	*	NFP
12519	272	4	*	*	NFP
12519	272	5	*	*	NFP
12519	272	6	TO	to	IN
12519	272	7	STUFF	STUFF	NNP
12519	272	8	AND	and	CC
12519	272	9	ROAST	roast	VB
12519	272	10	A	a	DT
12519	272	11	CALF	CALF	NNP
12519	272	12	'S	's	POS
12519	272	13	LIVER	liver	NN
12519	272	14	.	.	.
12519	273	1	Take	take	VB
12519	273	2	a	a	DT
12519	273	3	fresh	fresh	JJ
12519	273	4	calf	calf	NN
12519	273	5	's	's	POS
12519	273	6	liver	liver	NN
12519	273	7	,	,	,
12519	273	8	and	and	CC
12519	273	9	having	have	VBG
12519	273	10	made	make	VBN
12519	273	11	a	a	DT
12519	273	12	hole	hole	NN
12519	273	13	in	in	IN
12519	273	14	it	-PRON-	PRP
12519	273	15	with	with	IN
12519	273	16	a	a	DT
12519	273	17	large	large	JJ
12519	273	18	knife	knife	NN
12519	273	19	run	run	NN
12519	273	20	in	in	IN
12519	273	21	lengthways	lengthway	NNS
12519	273	22	,	,	,
12519	273	23	but	but	CC
12519	273	24	not	not	RB
12519	273	25	quite	quite	RB
12519	273	26	through	through	RB
12519	273	27	,	,	,
12519	273	28	have	have	VBP
12519	273	29	ready	ready	JJ
12519	273	30	a	a	DT
12519	273	31	forced	force	VBN
12519	273	32	meat	meat	NN
12519	273	33	,	,	,
12519	273	34	or	or	CC
12519	273	35	stuffing	stuffing	NN
12519	273	36	made	make	VBN
12519	273	37	of	of	IN
12519	273	38	part	part	NN
12519	273	39	of	of	IN
12519	273	40	the	the	DT
12519	273	41	liver	liver	NN
12519	273	42	parboiled	parboil	VBN
12519	273	43	,	,	,
12519	273	44	fat	fat	NN
12519	273	45	of	of	IN
12519	273	46	bacon	bacon	NN
12519	273	47	minced	mince	VBD
12519	273	48	very	very	RB
12519	273	49	fine	fine	JJ
12519	273	50	,	,	,
12519	273	51	and	and	CC
12519	273	52	sweet	sweet	JJ
12519	273	53	herbs	herb	NNS
12519	273	54	powdered	powder	VBD
12519	273	55	;	;	:
12519	273	56	add	add	VB
12519	273	57	to	to	IN
12519	273	58	these	these	DT
12519	273	59	some	some	DT
12519	273	60	grated	grate	VBN
12519	273	61	bread	bread	NN
12519	273	62	and	and	CC
12519	273	63	spice	spice	NN
12519	273	64	finely	finely	RB
12519	273	65	powdered	powder	VBN
12519	273	66	,	,	,
12519	273	67	with	with	IN
12519	273	68	pepper	pepper	NN
12519	273	69	and	and	CC
12519	273	70	salt	salt	NN
12519	273	71	.	.	.
12519	274	1	With	with	IN
12519	274	2	this	this	DT
12519	274	3	stuffing	stuffing	NN
12519	274	4	fill	fill	VB
12519	274	5	the	the	DT
12519	274	6	hole	hole	NN
12519	274	7	in	in	IN
12519	274	8	the	the	DT
12519	274	9	liver	liver	NN
12519	274	10	,	,	,
12519	274	11	which	which	WDT
12519	274	12	must	must	MD
12519	274	13	be	be	VB
12519	274	14	larded	lard	VBN
12519	274	15	with	with	IN
12519	274	16	fat	fat	JJ
12519	274	17	bacon	bacon	NN
12519	274	18	,	,	,
12519	274	19	and	and	CC
12519	274	20	then	then	RB
12519	274	21	roasted	roast	VBD
12519	274	22	,	,	,
12519	274	23	flouring	flour	VBG
12519	274	24	it	-PRON-	PRP
12519	274	25	well	well	RB
12519	274	26	,	,	,
12519	274	27	and	and	CC
12519	274	28	basting	baste	VBG
12519	274	29	with	with	IN
12519	274	30	butter	butter	NN
12519	274	31	till	till	IN
12519	274	32	it	-PRON-	PRP
12519	274	33	is	be	VBZ
12519	274	34	enough	enough	JJ
12519	274	35	.	.	.
12519	275	1	This	this	DT
12519	275	2	is	be	VBZ
12519	275	3	to	to	TO
12519	275	4	be	be	VB
12519	275	5	served	serve	VBN
12519	275	6	up	up	RP
12519	275	7	hot	hot	RB
12519	275	8	,	,	,
12519	275	9	with	with	IN
12519	275	10	gravy	gravy	NN
12519	275	11	sauce	sauce	NN
12519	275	12	having	have	VBG
12519	275	13	a	a	DT
12519	275	14	little	little	JJ
12519	275	15	wine	wine	NN
12519	275	16	in	in	IN
12519	275	17	it	-PRON-	PRP
12519	275	18	.	.	.
12519	276	1	*	*	NFP
12519	276	2	*	*	NFP
12519	276	3	*	*	NFP
12519	276	4	*	*	NFP
12519	276	5	*	*	NFP
12519	276	6	TO	to	IN
12519	276	7	BROIL	BROIL	NNP
12519	276	8	CALF	CALF	NNP
12519	276	9	'S	's	POS
12519	276	10	LIVER	LIVER	NNP
12519	276	11	.	.	.
12519	277	1	Cut	cut	VB
12519	277	2	it	-PRON-	PRP
12519	277	3	in	in	IN
12519	277	4	slices	slice	NNS
12519	277	5	,	,	,
12519	277	6	put	put	VBN
12519	277	7	over	over	IN
12519	277	8	it	-PRON-	PRP
12519	277	9	salt	salt	NN
12519	277	10	and	and	CC
12519	277	11	pepper	pepper	NN
12519	277	12	;	;	,
12519	277	13	broil	broil	VB
12519	277	14	it	-PRON-	PRP
12519	277	15	nicely	nicely	RB
12519	277	16	,	,	,
12519	277	17	and	and	CC
12519	277	18	pour	pour	VB
12519	277	19	on	on	IN
12519	277	20	some	some	DT
12519	277	21	melted	melted	JJ
12519	277	22	butter	butter	NN
12519	277	23	with	with	IN
12519	277	24	chopped	chop	VBN
12519	277	25	parsley	parsley	NN
12519	277	26	after	after	IN
12519	277	27	it	-PRON-	PRP
12519	277	28	is	be	VBZ
12519	277	29	dished	dish	VBN
12519	277	30	.	.	.
12519	278	1	*	*	NFP
12519	278	2	*	*	NFP
12519	278	3	*	*	NFP
12519	278	4	*	*	NFP
12519	278	5	*	*	NFP
12519	278	6	_	_	NNP
12519	278	7	Directions	Directions	NNPS
12519	278	8	for	for	IN
12519	278	9	cleaning	clean	VBG
12519	278	10	Calf	Calf	NNP
12519	278	11	's	's	POS
12519	278	12	Head	Head	NNP
12519	278	13	and	and	CC
12519	278	14	Feet	Feet	NNP
12519	278	15	,	,	,
12519	278	16	for	for	IN
12519	278	17	those	those	DT
12519	278	18	who	who	WP
12519	278	19	live	live	VBP
12519	278	20	in	in	IN
12519	278	21	the	the	DT
12519	278	22	country	country	NN
12519	278	23	and	and	CC
12519	278	24	butcher	butcher	VB
12519	278	25	their	-PRON-	PRP$
12519	278	26	own	own	JJ
12519	278	27	meats	meat	NNS
12519	278	28	.	.	.
12519	278	29	_	_	NNP
12519	278	30	As	as	RB
12519	278	31	soon	soon	RB
12519	278	32	as	as	IN
12519	278	33	the	the	DT
12519	278	34	animal	animal	NN
12519	278	35	is	be	VBZ
12519	278	36	killed	kill	VBN
12519	278	37	,	,	,
12519	278	38	have	have	VB
12519	278	39	the	the	DT
12519	278	40	head	head	NN
12519	278	41	and	and	CC
12519	278	42	feet	foot	NNS
12519	278	43	taken	take	VBN
12519	278	44	off	off	RP
12519	278	45	,	,	,
12519	278	46	wash	wash	VB
12519	278	47	them	-PRON-	PRP
12519	278	48	clean	clean	JJ
12519	278	49	,	,	,
12519	278	50	sprinkle	sprinkle	VB
12519	278	51	some	some	DT
12519	278	52	pounded	pound	VBD
12519	278	53	rosin	rosin	NN
12519	278	54	all	all	RB
12519	278	55	over	over	IN
12519	278	56	the	the	DT
12519	278	57	hairs	hair	NNS
12519	278	58	,	,	,
12519	278	59	then	then	RB
12519	278	60	dip	dip	VB
12519	278	61	them	-PRON-	PRP
12519	278	62	in	in	IN
12519	278	63	boiling	boil	VBG
12519	278	64	water	water	NN
12519	278	65	,	,	,
12519	278	66	take	take	VB
12519	278	67	them	-PRON-	PRP
12519	278	68	instantly	instantly	RB
12519	278	69	out	out	RP
12519	278	70	,	,	,
12519	278	71	the	the	DT
12519	278	72	rosin	rosin	NN
12519	278	73	will	will	MD
12519	278	74	dry	dry	VB
12519	278	75	immediately	immediately	RB
12519	278	76	,	,	,
12519	278	77	and	and	CC
12519	278	78	they	-PRON-	PRP
12519	278	79	may	may	MD
12519	278	80	be	be	VB
12519	278	81	scraped	scrape	VBN
12519	278	82	clean	clean	JJ
12519	278	83	with	with	IN
12519	278	84	ease	ease	NN
12519	278	85	;	;	:
12519	278	86	the	the	DT
12519	278	87	feet	foot	NNS
12519	278	88	should	should	MD
12519	278	89	be	be	VB
12519	278	90	soaked	soak	VBN
12519	278	91	in	in	IN
12519	278	92	water	water	NN
12519	278	93	three	three	CD
12519	278	94	or	or	CC
12519	278	95	four	four	CD
12519	278	96	days	day	NNS
12519	278	97	,	,	,
12519	278	98	changing	change	VBG
12519	278	99	it	-PRON-	PRP
12519	278	100	daily	daily	RB
12519	278	101	;	;	:
12519	278	102	this	this	DT
12519	278	103	will	will	MD
12519	278	104	make	make	VB
12519	278	105	them	-PRON-	PRP
12519	278	106	very	very	RB
12519	278	107	white	white	JJ
12519	278	108	.	.	.
12519	279	1	*	*	NFP
12519	279	2	*	*	NFP
12519	279	3	*	*	NFP
12519	279	4	*	*	NFP
12519	279	5	*	*	NFP
12519	279	6	LAMB	LAMB	NNP
12519	279	7	.	.	.
12519	280	1	TO	to	TO
12519	280	2	ROAST	roast	VB
12519	280	3	THE	the	DT
12519	280	4	FORE	FORE	NNP
12519	280	5	-	-	HYPH
12519	280	6	QUARTER	QUARTER	NNP
12519	280	7	,	,	,
12519	280	8	&	&	CC
12519	280	9	c.	c.	NNP
12519	280	10	The	the	DT
12519	280	11	fore	fore	JJ
12519	280	12	-	-	HYPH
12519	280	13	quarter	quarter	NN
12519	280	14	should	should	MD
12519	280	15	always	always	RB
12519	280	16	be	be	VB
12519	280	17	roasted	roast	VBN
12519	280	18	and	and	CC
12519	280	19	served	serve	VBN
12519	280	20	with	with	IN
12519	280	21	mint	mint	NN
12519	280	22	sauce	sauce	NN
12519	280	23	in	in	IN
12519	280	24	a	a	DT
12519	280	25	boat	boat	NN
12519	280	26	;	;	:
12519	280	27	chop	chop	VB
12519	280	28	the	the	DT
12519	280	29	mint	mint	NN
12519	280	30	small	small	JJ
12519	280	31	and	and	CC
12519	280	32	mix	mix	VB
12519	280	33	it	-PRON-	PRP
12519	280	34	with	with	IN
12519	280	35	vinegar	vinegar	NN
12519	280	36	enough	enough	JJ
12519	280	37	to	to	TO
12519	280	38	make	make	VB
12519	280	39	it	-PRON-	PRP
12519	280	40	liquid	liquid	JJ
12519	280	41	,	,	,
12519	280	42	sweeten	sweeten	VB
12519	280	43	it	-PRON-	PRP
12519	280	44	with	with	IN
12519	280	45	sugar	sugar	NN
12519	280	46	.	.	.
12519	281	1	The	the	DT
12519	281	2	hind	hind	JJ
12519	281	3	-	-	HYPH
12519	281	4	quarter	quarter	NN
12519	281	5	may	may	MD
12519	281	6	be	be	VB
12519	281	7	boiled	boil	VBN
12519	281	8	or	or	CC
12519	281	9	roasted	roast	VBN
12519	281	10	,	,	,
12519	281	11	and	and	CC
12519	281	12	requires	require	VBZ
12519	281	13	mint	mint	NN
12519	281	14	sauce	sauce	NN
12519	281	15	;	;	:
12519	281	16	it	-PRON-	PRP
12519	281	17	may	may	MD
12519	281	18	also	also	RB
12519	281	19	be	be	VB
12519	281	20	dressed	dress	VBN
12519	281	21	in	in	IN
12519	281	22	various	various	JJ
12519	281	23	ways	way	NNS
12519	281	24	.	.	.
12519	282	1	*	*	NFP
12519	282	2	*	*	NFP
12519	282	3	*	*	NFP
12519	282	4	*	*	NFP
12519	282	5	*	*	NFP
12519	282	6	BAKED	BAKED	NNP
12519	282	7	LAMB	LAMB	NNP
12519	282	8	.	.	.
12519	283	1	Cut	cut	VB
12519	283	2	the	the	DT
12519	283	3	shank	shank	JJ
12519	283	4	bone	bone	NN
12519	283	5	from	from	IN
12519	283	6	a	a	DT
12519	283	7	hind	hind	JJ
12519	283	8	-	-	HYPH
12519	283	9	quarter	quarter	NN
12519	283	10	,	,	,
12519	283	11	separate	separate	VB
12519	283	12	the	the	DT
12519	283	13	joints	joint	NNS
12519	283	14	of	of	IN
12519	283	15	the	the	DT
12519	283	16	loin	loin	NN
12519	283	17	,	,	,
12519	283	18	lay	lie	VBD
12519	283	19	it	-PRON-	PRP
12519	283	20	in	in	IN
12519	283	21	a	a	DT
12519	283	22	pan	pan	NN
12519	283	23	with	with	IN
12519	283	24	the	the	DT
12519	283	25	kidney	kidney	NN
12519	283	26	uppermost	uppermost	NN
12519	283	27	,	,	,
12519	283	28	sprinkle	sprinkle	VB
12519	283	29	some	some	DT
12519	283	30	pepper	pepper	NN
12519	283	31	and	and	CC
12519	283	32	salt	salt	NN
12519	283	33	,	,	,
12519	283	34	add	add	VB
12519	283	35	a	a	DT
12519	283	36	few	few	JJ
12519	283	37	cloves	clove	NNS
12519	283	38	of	of	IN
12519	283	39	garlic	garlic	NN
12519	283	40	,	,	,
12519	283	41	a	a	DT
12519	283	42	pint	pint	NN
12519	283	43	of	of	IN
12519	283	44	water	water	NN
12519	283	45	and	and	CC
12519	283	46	a	a	DT
12519	283	47	dozen	dozen	NN
12519	283	48	large	large	JJ
12519	283	49	ripe	ripe	JJ
12519	283	50	tomatoes	tomato	NNS
12519	283	51	with	with	IN
12519	283	52	the	the	DT
12519	283	53	skins	skin	NNS
12519	283	54	taken	take	VBN
12519	283	55	off	off	RP
12519	283	56	,	,	,
12519	283	57	bake	bake	VBP
12519	283	58	it	-PRON-	PRP
12519	283	59	but	but	CC
12519	283	60	do	do	VBP
12519	283	61	not	not	RB
12519	283	62	let	let	VB
12519	283	63	it	-PRON-	PRP
12519	283	64	be	be	VB
12519	283	65	burnt	burn	VBN
12519	283	66	,	,	,
12519	283	67	thicken	thicken	VB
12519	283	68	the	the	DT
12519	283	69	gravy	gravy	NN
12519	283	70	with	with	IN
12519	283	71	a	a	DT
12519	283	72	little	little	JJ
12519	283	73	butter	butter	NN
12519	283	74	and	and	CC
12519	283	75	brown	brown	JJ
12519	283	76	flour	flour	NN
12519	283	77	.	.	.
12519	284	1	*	*	NFP
12519	284	2	*	*	NFP
12519	284	3	*	*	NFP
12519	284	4	*	*	NFP
12519	284	5	*	*	NFP
12519	284	6	FRIED	FRIED	NNP
12519	284	7	LAMB	LAMB	NNP
12519	284	8	.	.	.
12519	285	1	Separate	separate	VB
12519	285	2	the	the	DT
12519	285	3	leg	leg	NN
12519	285	4	from	from	IN
12519	285	5	the	the	DT
12519	285	6	loin	loin	NN
12519	285	7	,	,	,
12519	285	8	cut	cut	VBD
12519	285	9	off	off	RP
12519	285	10	the	the	DT
12519	285	11	shank	shank	NN
12519	285	12	and	and	CC
12519	285	13	boil	boil	VB
12519	285	14	the	the	DT
12519	285	15	leg	leg	NN
12519	285	16	;	;	:
12519	285	17	divide	divide	VB
12519	285	18	the	the	DT
12519	285	19	loin	loin	NN
12519	285	20	in	in	IN
12519	285	21	chops	chop	NNS
12519	285	22	,	,	,
12519	285	23	dredge	dredge	NN
12519	285	24	and	and	CC
12519	285	25	fry	fry	VB
12519	285	26	them	-PRON-	PRP
12519	285	27	a	a	DT
12519	285	28	nice	nice	JJ
12519	285	29	brown	brown	NN
12519	285	30	,	,	,
12519	285	31	lay	lie	VBD
12519	285	32	the	the	DT
12519	285	33	leg	leg	NN
12519	285	34	in	in	IN
12519	285	35	the	the	DT
12519	285	36	middle	middle	NN
12519	285	37	of	of	IN
12519	285	38	the	the	DT
12519	285	39	dish	dish	NN
12519	285	40	,	,	,
12519	285	41	and	and	CC
12519	285	42	put	put	VBD
12519	285	43	the	the	DT
12519	285	44	chops	chop	NNS
12519	285	45	around	around	RB
12519	285	46	,	,	,
12519	285	47	pour	pour	VBP
12519	285	48	over	over	IN
12519	285	49	parsley	parsley	NN
12519	285	50	and	and	CC
12519	285	51	butter	butter	NN
12519	285	52	,	,	,
12519	285	53	and	and	CC
12519	285	54	garnish	garnish	VB
12519	285	55	with	with	IN
12519	285	56	fried	fry	VBN
12519	285	57	parsley	parsley	NN
12519	285	58	.	.	.
12519	286	1	The	the	DT
12519	286	2	leg	leg	NN
12519	286	3	cut	cut	VBD
12519	286	4	into	into	IN
12519	286	5	steaks	steak	NNS
12519	286	6	and	and	CC
12519	286	7	the	the	DT
12519	286	8	loin	loin	NN
12519	286	9	into	into	IN
12519	286	10	chops	chop	NNS
12519	286	11	will	will	MD
12519	286	12	make	make	VB
12519	286	13	a	a	DT
12519	286	14	fine	fine	JJ
12519	286	15	fricassee	fricassee	NN
12519	286	16	,	,	,
12519	286	17	or	or	CC
12519	286	18	cutlets	cutlet	NNS
12519	286	19	.	.	.
12519	287	1	*	*	NFP
12519	287	2	*	*	NFP
12519	287	3	*	*	NFP
12519	287	4	*	*	NFP
12519	287	5	*	*	NFP
12519	287	6	TO	to	IN
12519	287	7	DRESS	DRESS	NNP
12519	287	8	LAMB	LAMB	NNP
12519	287	9	'S	's	POS
12519	287	10	HEAD	HEAD	NNP
12519	287	11	AND	and	CC
12519	287	12	FEET	foot	NNS
12519	287	13	.	.	.
12519	288	1	Clean	clean	VB
12519	288	2	them	-PRON-	PRP
12519	288	3	very	very	RB
12519	288	4	nicely	nicely	RB
12519	288	5	,	,	,
12519	288	6	and	and	CC
12519	288	7	boil	boil	VB
12519	288	8	them	-PRON-	PRP
12519	288	9	till	till	IN
12519	288	10	tender	tender	NN
12519	288	11	,	,	,
12519	288	12	take	take	VB
12519	288	13	off	off	RP
12519	288	14	the	the	DT
12519	288	15	flesh	flesh	NN
12519	288	16	from	from	IN
12519	288	17	the	the	DT
12519	288	18	head	head	NN
12519	288	19	with	with	IN
12519	288	20	the	the	DT
12519	288	21	eyes	eye	NNS
12519	288	22	,	,	,
12519	288	23	also	also	RB
12519	288	24	mince	mince	VB
12519	288	25	the	the	DT
12519	288	26	tongue	tongue	NN
12519	288	27	and	and	CC
12519	288	28	heart	heart	NN
12519	288	29	,	,	,
12519	288	30	which	which	WDT
12519	288	31	must	must	MD
12519	288	32	be	be	VB
12519	288	33	boiled	boil	VBN
12519	288	34	with	with	IN
12519	288	35	the	the	DT
12519	288	36	head	head	NN
12519	288	37	;	;	:
12519	288	38	split	split	VB
12519	288	39	the	the	DT
12519	288	40	feet	foot	NNS
12519	288	41	in	in	IN
12519	288	42	two	two	CD
12519	288	43	,	,	,
12519	288	44	put	put	VB
12519	288	45	them	-PRON-	PRP
12519	288	46	with	with	IN
12519	288	47	the	the	DT
12519	288	48	pieces	piece	NNS
12519	288	49	from	from	IN
12519	288	50	the	the	DT
12519	288	51	head	head	NN
12519	288	52	and	and	CC
12519	288	53	the	the	DT
12519	288	54	mince	mince	NN
12519	288	55	,	,	,
12519	288	56	into	into	IN
12519	288	57	a	a	DT
12519	288	58	pint	pint	NN
12519	288	59	of	of	IN
12519	288	60	good	good	JJ
12519	288	61	gravy	gravy	NN
12519	288	62	,	,	,
12519	288	63	seasoned	season	VBN
12519	288	64	with	with	IN
12519	288	65	pepper	pepper	NN
12519	288	66	,	,	,
12519	288	67	salt	salt	NN
12519	288	68	,	,	,
12519	288	69	and	and	CC
12519	288	70	tomato	tomato	NNP
12519	288	71	catsup	catsup	NN
12519	288	72	,	,	,
12519	288	73	or	or	CC
12519	288	74	ripe	ripe	JJ
12519	288	75	tomatoes	tomato	NNS
12519	288	76	:	:	:
12519	288	77	stew	stew	VB
12519	288	78	it	-PRON-	PRP
12519	288	79	till	till	IN
12519	288	80	tender	tender	NN
12519	288	81	,	,	,
12519	288	82	thicken	thicken	NNP
12519	288	83	the	the	DT
12519	288	84	gravy	gravy	NN
12519	288	85	,	,	,
12519	288	86	and	and	CC
12519	288	87	lay	lie	VBD
12519	288	88	the	the	DT
12519	288	89	liver	liver	NN
12519	288	90	cut	cut	VBN
12519	288	91	in	in	IN
12519	288	92	slices	slice	NNS
12519	288	93	and	and	CC
12519	288	94	broiled	broil	VBN
12519	288	95	over	over	IN
12519	288	96	it	-PRON-	PRP
12519	288	97	--	--	:
12519	288	98	garnish	garnish	VB
12519	288	99	with	with	IN
12519	288	100	crisp	crisp	JJ
12519	288	101	parsley	parsley	NNP
12519	288	102	and	and	CC
12519	288	103	bits	bit	NNS
12519	288	104	of	of	IN
12519	288	105	curled	curled	JJ
12519	288	106	bacon	bacon	NN
12519	288	107	.	.	.
12519	289	1	*	*	NFP
12519	289	2	*	*	NFP
12519	289	3	*	*	NFP
12519	289	4	*	*	NFP
12519	289	5	*	*	NFP
12519	289	6	MUTTON	mutton	NN
12519	289	7	.	.	.
12519	290	1	The	the	DT
12519	290	2	saddle	saddle	NN
12519	290	3	should	should	MD
12519	290	4	always	always	RB
12519	290	5	be	be	VB
12519	290	6	roasted	roast	VBN
12519	290	7	and	and	CC
12519	290	8	garnished	garnish	VBN
12519	290	9	with	with	IN
12519	290	10	scraped	scrape	VBN
12519	290	11	horse	horse	NN
12519	290	12	-	-	HYPH
12519	290	13	radish	radish	NN
12519	290	14	.	.	.
12519	291	1	See	see	VB
12519	291	2	general	general	JJ
12519	291	3	observations	observation	NNS
12519	291	4	on	on	IN
12519	291	5	roasting	roast	VBG
12519	291	6	.	.	.
12519	292	1	Mutton	Mutton	NNP
12519	292	2	is	be	VBZ
12519	292	3	in	in	IN
12519	292	4	the	the	DT
12519	292	5	highest	high	JJS
12519	292	6	perfection	perfection	NN
12519	292	7	from	from	IN
12519	292	8	August	August	NNP
12519	292	9	until	until	IN
12519	292	10	Christmas	Christmas	NNP
12519	292	11	,	,	,
12519	292	12	when	when	WRB
12519	292	13	it	-PRON-	PRP
12519	292	14	begins	begin	VBZ
12519	292	15	to	to	TO
12519	292	16	decline	decline	VB
12519	292	17	in	in	IN
12519	292	18	goodness	goodness	NN
12519	292	19	.	.	.
12519	293	1	*	*	NFP
12519	293	2	*	*	NFP
12519	293	3	*	*	NFP
12519	293	4	*	*	NFP
12519	293	5	*	*	NFP
12519	293	6	BOILED	boiled	NN
12519	293	7	LEG	LEG	NNP
12519	293	8	OF	of	IN
12519	293	9	MUTTON	MUTTON	NNP
12519	293	10	.	.	.
12519	294	1	Cut	cut	VB
12519	294	2	off	off	RP
12519	294	3	the	the	DT
12519	294	4	shank	shank	NN
12519	294	5	,	,	,
12519	294	6	wrap	wrap	VB
12519	294	7	the	the	DT
12519	294	8	flank	flank	NN
12519	294	9	nicely	nicely	RB
12519	294	10	round	round	RB
12519	294	11	and	and	CC
12519	294	12	secure	secure	VB
12519	294	13	it	-PRON-	PRP
12519	294	14	with	with	IN
12519	294	15	skewers	skewer	NNS
12519	294	16	,	,	,
12519	294	17	dredge	dredge	VB
12519	294	18	it	-PRON-	PRP
12519	294	19	well	well	RB
12519	294	20	with	with	IN
12519	294	21	flour	flour	NN
12519	294	22	,	,	,
12519	294	23	and	and	CC
12519	294	24	put	put	VBD
12519	294	25	it	-PRON-	PRP
12519	294	26	on	on	IN
12519	294	27	the	the	DT
12519	294	28	fire	fire	NN
12519	294	29	in	in	IN
12519	294	30	a	a	DT
12519	294	31	kettle	kettle	NN
12519	294	32	of	of	IN
12519	294	33	cold	cold	JJ
12519	294	34	water	water	NN
12519	294	35	with	with	IN
12519	294	36	some	some	DT
12519	294	37	salt	salt	NN
12519	294	38	,	,	,
12519	294	39	and	and	CC
12519	294	40	three	three	CD
12519	294	41	or	or	CC
12519	294	42	four	four	CD
12519	294	43	heads	head	NNS
12519	294	44	of	of	IN
12519	294	45	garlic	garlic	NN
12519	294	46	,	,	,
12519	294	47	which	which	WDT
12519	294	48	will	will	MD
12519	294	49	give	give	VB
12519	294	50	it	-PRON-	PRP
12519	294	51	a	a	DT
12519	294	52	delicately	delicately	RB
12519	294	53	fine	fine	JJ
12519	294	54	flavour	flavour	NN
12519	294	55	;	;	:
12519	294	56	skin	skin	NN
12519	294	57	it	-PRON-	PRP
12519	294	58	well	well	RB
12519	294	59	,	,	,
12519	294	60	and	and	CC
12519	294	61	when	when	WRB
12519	294	62	nearly	nearly	RB
12519	294	63	done	do	VBN
12519	294	64	,	,	,
12519	294	65	take	take	VB
12519	294	66	it	-PRON-	PRP
12519	294	67	from	from	IN
12519	294	68	the	the	DT
12519	294	69	fire	fire	NN
12519	294	70	and	and	CC
12519	294	71	keep	keep	VB
12519	294	72	it	-PRON-	PRP
12519	294	73	hot	hot	JJ
12519	294	74	and	and	CC
12519	294	75	closely	closely	RB
12519	294	76	covered	cover	VBN
12519	294	77	,	,	,
12519	294	78	that	that	IN
12519	294	79	the	the	DT
12519	294	80	steam	steam	NN
12519	294	81	may	may	MD
12519	294	82	finish	finish	VB
12519	294	83	it	-PRON-	PRP
12519	294	84	;	;	:
12519	294	85	have	have	VBP
12519	294	86	carrots	carrot	NNS
12519	294	87	well	well	RB
12519	294	88	boiled	boil	VBN
12519	294	89	to	to	TO
12519	294	90	put	put	VB
12519	294	91	in	in	IN
12519	294	92	the	the	DT
12519	294	93	dish	dish	NN
12519	294	94	under	under	IN
12519	294	95	it	-PRON-	PRP
12519	294	96	,	,	,
12519	294	97	or	or	CC
12519	294	98	turnips	turnip	NNS
12519	294	99	boiled	boil	VBN
12519	294	100	,	,	,
12519	294	101	mashed	mash	VBD
12519	294	102	smooth	smooth	JJ
12519	294	103	and	and	CC
12519	294	104	stewed	stew	VBD
12519	294	105	with	with	IN
12519	294	106	a	a	DT
12519	294	107	lump	lump	NN
12519	294	108	of	of	IN
12519	294	109	butter	butter	NN
12519	294	110	and	and	CC
12519	294	111	salt	salt	NN
12519	294	112	,	,	,
12519	294	113	lay	lie	VBD
12519	294	114	the	the	DT
12519	294	115	mutton	mutton	NN
12519	294	116	on	on	IN
12519	294	117	,	,	,
12519	294	118	and	and	CC
12519	294	119	pour	pour	VB
12519	294	120	over	over	IN
12519	294	121	it	-PRON-	PRP
12519	294	122	butter	butter	NN
12519	294	123	melted	melt	VBN
12519	294	124	with	with	IN
12519	294	125	some	some	DT
12519	294	126	flour	flour	NN
12519	294	127	in	in	IN
12519	294	128	it	-PRON-	PRP
12519	294	129	,	,	,
12519	294	130	and	and	CC
12519	294	131	a	a	DT
12519	294	132	cup	cup	NN
12519	294	133	full	full	JJ
12519	294	134	of	of	IN
12519	294	135	capers	caper	NNS
12519	294	136	with	with	IN
12519	294	137	some	some	DT
12519	294	138	of	of	IN
12519	294	139	the	the	DT
12519	294	140	vinegar	vinegar	NN
12519	294	141	;	;	,
12519	294	142	shake	shake	VB
12519	294	143	them	-PRON-	PRP
12519	294	144	together	together	RB
12519	294	145	over	over	IN
12519	294	146	the	the	DT
12519	294	147	fire	fire	NN
12519	294	148	till	till	IN
12519	294	149	hot	hot	JJ
12519	294	150	before	before	IN
12519	294	151	you	-PRON-	PRP
12519	294	152	pour	pour	VBP
12519	294	153	it	-PRON-	PRP
12519	294	154	on	on	RP
12519	294	155	.	.	.
12519	295	1	*	*	NFP
12519	295	2	*	*	NFP
12519	295	3	*	*	NFP
12519	295	4	*	*	NFP
12519	295	5	*	*	NFP
12519	295	6	ROASTED	ROASTED	NNP
12519	295	7	LEG	LEG	NNP
12519	295	8	.	.	.
12519	296	1	Prepare	prepare	VB
12519	296	2	it	-PRON-	PRP
12519	296	3	as	as	IN
12519	296	4	for	for	IN
12519	296	5	boiling	boiling	NN
12519	296	6	,	,	,
12519	296	7	be	be	VB
12519	296	8	very	very	RB
12519	296	9	careful	careful	JJ
12519	296	10	in	in	IN
12519	296	11	spitting	spit	VBG
12519	296	12	it	-PRON-	PRP
12519	296	13	,	,	,
12519	296	14	cover	cover	VB
12519	296	15	it	-PRON-	PRP
12519	296	16	with	with	IN
12519	296	17	paper	paper	NN
12519	296	18	and	and	CC
12519	296	19	follow	follow	VB
12519	296	20	the	the	DT
12519	296	21	directions	direction	NNS
12519	296	22	for	for	IN
12519	296	23	roasting	roast	VBG
12519	296	24	,	,	,
12519	296	25	serve	serve	VB
12519	296	26	it	-PRON-	PRP
12519	296	27	up	up	RP
12519	296	28	garnished	garnished	JJ
12519	296	29	with	with	IN
12519	296	30	scraped	scrape	VBN
12519	296	31	horse	horse	NN
12519	296	32	-	-	HYPH
12519	296	33	radish	radish	NN
12519	296	34	.	.	.
12519	297	1	*	*	NFP
12519	297	2	*	*	NFP
12519	297	3	*	*	NFP
12519	297	4	*	*	NFP
12519	297	5	*	*	NFP
12519	297	6	BAKED	baked	NN
12519	297	7	LEG	LEG	NNP
12519	297	8	OF	of	IN
12519	297	9	MUTTON	MUTTON	NNP
12519	297	10	.	.	.
12519	298	1	Take	take	VB
12519	298	2	the	the	DT
12519	298	3	flank	flank	NN
12519	298	4	off	off	RP
12519	298	5	,	,	,
12519	298	6	but	but	CC
12519	298	7	leave	leave	VB
12519	298	8	all	all	PDT
12519	298	9	the	the	DT
12519	298	10	fat	fat	NN
12519	298	11	,	,	,
12519	298	12	cut	cut	VBD
12519	298	13	out	out	RP
12519	298	14	the	the	DT
12519	298	15	bone	bone	NN
12519	298	16	,	,	,
12519	298	17	stuff	stuff	VB
12519	298	18	the	the	DT
12519	298	19	place	place	NN
12519	298	20	with	with	IN
12519	298	21	a	a	DT
12519	298	22	rich	rich	JJ
12519	298	23	forcemeat	forcemeat	NN
12519	298	24	,	,	,
12519	298	25	lard	lard	VB
12519	298	26	the	the	DT
12519	298	27	top	top	NN
12519	298	28	and	and	CC
12519	298	29	sides	side	NNS
12519	298	30	with	with	IN
12519	298	31	bacon	bacon	NN
12519	298	32	,	,	,
12519	298	33	put	put	VBD
12519	298	34	it	-PRON-	PRP
12519	298	35	in	in	IN
12519	298	36	a	a	DT
12519	298	37	pan	pan	NN
12519	298	38	with	with	IN
12519	298	39	a	a	DT
12519	298	40	pint	pint	NN
12519	298	41	of	of	IN
12519	298	42	water	water	NN
12519	298	43	,	,	,
12519	298	44	some	some	DT
12519	298	45	chopped	chop	VBN
12519	298	46	onion	onion	NN
12519	298	47	and	and	CC
12519	298	48	cellery	cellery	NN
12519	298	49	cut	cut	VBN
12519	298	50	small	small	JJ
12519	298	51	,	,	,
12519	298	52	a	a	DT
12519	298	53	gill	gill	NN
12519	298	54	of	of	IN
12519	298	55	red	red	JJ
12519	298	56	wine	wine	NN
12519	298	57	,	,	,
12519	298	58	one	one	CD
12519	298	59	of	of	IN
12519	298	60	mushroom	mushroom	NN
12519	298	61	catsup	catsup	NN
12519	298	62	and	and	CC
12519	298	63	a	a	DT
12519	298	64	tea	tea	NN
12519	298	65	-	-	HYPH
12519	298	66	spoonful	spoonful	JJ
12519	298	67	of	of	IN
12519	298	68	curry	curry	NN
12519	298	69	powder	powder	NN
12519	298	70	,	,	,
12519	298	71	bake	bake	VB
12519	298	72	it	-PRON-	PRP
12519	298	73	and	and	CC
12519	298	74	serve	serve	VB
12519	298	75	it	-PRON-	PRP
12519	298	76	up	up	RP
12519	298	77	with	with	IN
12519	298	78	the	the	DT
12519	298	79	gravy	gravy	NN
12519	298	80	,	,	,
12519	298	81	garnish	garnish	VB
12519	298	82	with	with	IN
12519	298	83	forcemeat	forcemeat	NN
12519	298	84	balls	ball	NNS
12519	298	85	fried	fry	VBN
12519	298	86	.	.	.
12519	299	1	*	*	NFP
12519	299	2	*	*	NFP
12519	299	3	*	*	NFP
12519	299	4	*	*	NFP
12519	299	5	*	*	NFP
12519	299	6	STEAKS	steaks	NN
12519	299	7	OF	of	IN
12519	299	8	A	a	DT
12519	299	9	LEG	LEG	NNP
12519	299	10	OF	of	IN
12519	299	11	MUTTON	MUTTON	NNP
12519	299	12	.	.	.
12519	300	1	Cut	cut	VB
12519	300	2	off	off	RP
12519	300	3	the	the	DT
12519	300	4	flank	flank	NN
12519	300	5	,	,	,
12519	300	6	take	take	VB
12519	300	7	out	out	RP
12519	300	8	the	the	DT
12519	300	9	bone	bone	NN
12519	300	10	,	,	,
12519	300	11	and	and	CC
12519	300	12	cut	cut	VBD
12519	300	13	it	-PRON-	PRP
12519	300	14	in	in	IN
12519	300	15	large	large	JJ
12519	300	16	slices	slice	NNS
12519	300	17	half	half	PDT
12519	300	18	an	an	DT
12519	300	19	inch	inch	NN
12519	300	20	thick	thick	JJ
12519	300	21	,	,	,
12519	300	22	sprinkle	sprinkle	VB
12519	300	23	some	some	DT
12519	300	24	salt	salt	NN
12519	300	25	and	and	CC
12519	300	26	pepper	pepper	NN
12519	300	27	,	,	,
12519	300	28	and	and	CC
12519	300	29	broil	broil	VB
12519	300	30	it	-PRON-	PRP
12519	300	31	,	,	,
12519	300	32	pour	pour	VBP
12519	300	33	over	over	IN
12519	300	34	it	-PRON-	PRP
12519	300	35	nice	nice	JJ
12519	300	36	melted	melted	JJ
12519	300	37	butter	butter	NN
12519	300	38	with	with	IN
12519	300	39	capers	caper	NNS
12519	300	40	;	;	:
12519	300	41	a	a	DT
12519	300	42	leg	leg	NN
12519	300	43	cut	cut	VBN
12519	300	44	in	in	IN
12519	300	45	the	the	DT
12519	300	46	same	same	JJ
12519	300	47	way	way	NN
12519	300	48	and	and	CC
12519	300	49	dressed	dress	VBN
12519	300	50	as	as	IN
12519	300	51	directed	direct	VBN
12519	300	52	for	for	IN
12519	300	53	veal	veal	NN
12519	300	54	cutlets	cutlet	NNS
12519	300	55	,	,	,
12519	300	56	is	be	VBZ
12519	300	57	very	very	RB
12519	300	58	fine	fine	JJ
12519	300	59	.	.	.
12519	301	1	It	-PRON-	PRP
12519	301	2	is	be	VBZ
12519	301	3	also	also	RB
12519	301	4	excellent	excellent	JJ
12519	301	5	when	when	WRB
12519	301	6	salted	salt	VBN
12519	301	7	as	as	IN
12519	301	8	beef	beef	NN
12519	301	9	,	,	,
12519	301	10	and	and	CC
12519	301	11	boiled	boil	VBD
12519	301	12	,	,	,
12519	301	13	served	serve	VBD
12519	301	14	up	up	RP
12519	301	15	with	with	IN
12519	301	16	carrots	carrot	NNS
12519	301	17	or	or	CC
12519	301	18	turnips	turnip	NNS
12519	301	19	.	.	.
12519	302	1	A	a	DT
12519	302	2	shoulder	shoulder	NN
12519	302	3	of	of	IN
12519	302	4	mutton	mutton	NN
12519	302	5	is	be	VBZ
12519	302	6	best	good	JJS
12519	302	7	when	when	WRB
12519	302	8	roasted	roast	VBN
12519	302	9	,	,	,
12519	302	10	but	but	CC
12519	302	11	may	may	MD
12519	302	12	be	be	VB
12519	302	13	made	make	VBN
12519	302	14	into	into	IN
12519	302	15	cutlets	cutlet	NNS
12519	302	16	or	or	CC
12519	302	17	in	in	IN
12519	302	18	a	a	DT
12519	302	19	harrico	harrico	NN
12519	302	20	.	.	.
12519	303	1	*	*	NFP
12519	303	2	*	*	NFP
12519	303	3	*	*	NFP
12519	303	4	*	*	NFP
12519	303	5	*	*	NFP
12519	303	6	TO	to	IN
12519	303	7	HARRICO	HARRICO	NNP
12519	303	8	MUTTON	MUTTON	NNP
12519	303	9	.	.	.
12519	304	1	Take	take	VB
12519	304	2	the	the	DT
12519	304	3	nicest	nice	JJS
12519	304	4	part	part	NN
12519	304	5	of	of	IN
12519	304	6	the	the	DT
12519	304	7	rack	rack	NN
12519	304	8	,	,	,
12519	304	9	divide	divide	VB
12519	304	10	it	-PRON-	PRP
12519	304	11	into	into	IN
12519	304	12	chops	chop	NNS
12519	304	13	,	,	,
12519	304	14	with	with	IN
12519	304	15	one	one	CD
12519	304	16	bone	bone	NN
12519	304	17	in	in	IN
12519	304	18	each	each	DT
12519	304	19	,	,	,
12519	304	20	beat	beat	VB
12519	304	21	them	-PRON-	PRP
12519	304	22	flat	flat	JJ
12519	304	23	,	,	,
12519	304	24	sprinkle	sprinkle	VB
12519	304	25	salt	salt	NN
12519	304	26	and	and	CC
12519	304	27	pepper	pepper	NN
12519	304	28	on	on	IN
12519	304	29	them	-PRON-	PRP
12519	304	30	,	,	,
12519	304	31	and	and	CC
12519	304	32	broil	broil	VB
12519	304	33	them	-PRON-	PRP
12519	304	34	nicely	nicely	RB
12519	304	35	;	;	:
12519	304	36	make	make	VB
12519	304	37	a	a	DT
12519	304	38	rich	rich	JJ
12519	304	39	gravy	gravy	NN
12519	304	40	out	out	IN
12519	304	41	of	of	IN
12519	304	42	the	the	DT
12519	304	43	inferior	inferior	JJ
12519	304	44	parts	part	NNS
12519	304	45	,	,	,
12519	304	46	season	season	VB
12519	304	47	it	-PRON-	PRP
12519	304	48	well	well	RB
12519	304	49	with	with	IN
12519	304	50	pepper	pepper	NN
12519	304	51	,	,	,
12519	304	52	a	a	DT
12519	304	53	little	little	JJ
12519	304	54	spice	spice	NN
12519	304	55	,	,	,
12519	304	56	and	and	CC
12519	304	57	any	any	DT
12519	304	58	kind	kind	NN
12519	304	59	of	of	IN
12519	304	60	catsup	catsup	NN
12519	304	61	you	-PRON-	PRP
12519	304	62	choose	choose	VBP
12519	304	63	;	;	:
12519	304	64	when	when	WRB
12519	304	65	sufficiently	sufficiently	RB
12519	304	66	done	do	VBN
12519	304	67	,	,	,
12519	304	68	strain	strain	VB
12519	304	69	it	-PRON-	PRP
12519	304	70	,	,	,
12519	304	71	and	and	CC
12519	304	72	thicken	thicken	VB
12519	304	73	it	-PRON-	PRP
12519	304	74	with	with	IN
12519	304	75	butter	butter	NN
12519	304	76	and	and	CC
12519	304	77	brown	brown	JJ
12519	304	78	flour	flour	NN
12519	304	79	,	,	,
12519	304	80	have	have	VBP
12519	304	81	some	some	DT
12519	304	82	carrots	carrot	NNS
12519	304	83	and	and	CC
12519	304	84	turnips	turnip	NNS
12519	304	85	cut	cut	VBN
12519	304	86	into	into	IN
12519	304	87	small	small	JJ
12519	304	88	dice	dice	NNS
12519	304	89	and	and	CC
12519	304	90	boiled	boil	VBN
12519	304	91	till	till	IN
12519	304	92	tender	tender	NN
12519	304	93	,	,	,
12519	304	94	put	put	VB
12519	304	95	them	-PRON-	PRP
12519	304	96	in	in	IN
12519	304	97	the	the	DT
12519	304	98	gravy	gravy	NN
12519	304	99	,	,	,
12519	304	100	lay	lie	VBD
12519	304	101	the	the	DT
12519	304	102	chops	chop	NNS
12519	304	103	in	in	IN
12519	304	104	and	and	CC
12519	304	105	stew	stew	VB
12519	304	106	them	-PRON-	PRP
12519	304	107	fifteen	fifteen	CD
12519	304	108	minutes	minute	NNS
12519	304	109	;	;	:
12519	304	110	serve	serve	VB
12519	304	111	them	-PRON-	PRP
12519	304	112	up	up	RP
12519	304	113	garnished	garnished	JJ
12519	304	114	with	with	IN
12519	304	115	green	green	JJ
12519	304	116	pickle	pickle	NN
12519	304	117	.	.	.
12519	305	1	*	*	NFP
12519	305	2	*	*	NFP
12519	305	3	*	*	NFP
12519	305	4	*	*	NFP
12519	305	5	*	*	NFP
12519	305	6	MUTTON	MUTTON	NNP
12519	305	7	CHOPS	CHOPS	NNP
12519	305	8	.	.	.
12519	306	1	Cut	cut	VB
12519	306	2	the	the	DT
12519	306	3	rack	rack	NN
12519	306	4	as	as	IN
12519	306	5	for	for	IN
12519	306	6	the	the	DT
12519	306	7	harrico	harrico	NNP
12519	306	8	,	,	,
12519	306	9	broil	broil	VB
12519	306	10	them	-PRON-	PRP
12519	306	11	,	,	,
12519	306	12	and	and	CC
12519	306	13	when	when	WRB
12519	306	14	dished	dish	VBN
12519	306	15	,	,	,
12519	306	16	pour	pour	VB
12519	306	17	over	over	IN
12519	306	18	them	-PRON-	PRP
12519	306	19	a	a	DT
12519	306	20	gravy	gravy	NN
12519	306	21	made	make	VBN
12519	306	22	with	with	IN
12519	306	23	two	two	CD
12519	306	24	large	large	JJ
12519	306	25	spoonsful	spoonsful	NN
12519	306	26	of	of	IN
12519	306	27	boiling	boil	VBG
12519	306	28	water	water	NN
12519	306	29	,	,	,
12519	306	30	one	one	CD
12519	306	31	of	of	IN
12519	306	32	mushroom	mushroom	NN
12519	306	33	catsup	catsup	NN
12519	306	34	,	,	,
12519	306	35	a	a	DT
12519	306	36	small	small	JJ
12519	306	37	spoonful	spoonful	NN
12519	306	38	of	of	IN
12519	306	39	butter	butter	NN
12519	306	40	and	and	CC
12519	306	41	some	some	DT
12519	306	42	salt	salt	NN
12519	306	43	,	,	,
12519	306	44	stir	stir	VB
12519	306	45	it	-PRON-	PRP
12519	306	46	till	till	IN
12519	306	47	the	the	DT
12519	306	48	butter	butter	NN
12519	306	49	is	be	VBZ
12519	306	50	melted	melt	VBN
12519	306	51	,	,	,
12519	306	52	and	and	CC
12519	306	53	garnish	garnish	VB
12519	306	54	with	with	IN
12519	306	55	horse	horse	NN
12519	306	56	-	-	HYPH
12519	306	57	radish	radish	NN
12519	306	58	scraped	scraped	NN
12519	306	59	.	.	.
12519	307	1	*	*	NFP
12519	307	2	*	*	NFP
12519	307	3	*	*	NFP
12519	307	4	*	*	NFP
12519	307	5	*	*	NFP
12519	307	6	BOILED	boiled	NN
12519	307	7	BREAST	breast	NN
12519	307	8	OF	of	IN
12519	307	9	MUTTON	MUTTON	NNP
12519	307	10	.	.	.
12519	308	1	Separate	separate	VB
12519	308	2	the	the	DT
12519	308	3	joints	joint	NNS
12519	308	4	of	of	IN
12519	308	5	the	the	DT
12519	308	6	brisket	brisket	NN
12519	308	7	,	,	,
12519	308	8	and	and	CC
12519	308	9	saw	see	VBD
12519	308	10	off	off	RP
12519	308	11	the	the	DT
12519	308	12	sharp	sharp	JJ
12519	308	13	ends	end	NNS
12519	308	14	of	of	IN
12519	308	15	the	the	DT
12519	308	16	ribs	rib	NNS
12519	308	17	,	,	,
12519	308	18	dredge	dredge	VB
12519	308	19	it	-PRON-	PRP
12519	308	20	with	with	IN
12519	308	21	flour	flour	NN
12519	308	22	,	,	,
12519	308	23	and	and	CC
12519	308	24	boil	boil	VB
12519	308	25	it	-PRON-	PRP
12519	308	26	;	;	:
12519	308	27	serve	serve	VB
12519	308	28	it	-PRON-	PRP
12519	308	29	up	up	RP
12519	308	30	covered	cover	VBN
12519	308	31	with	with	IN
12519	308	32	onions	onion	NNS
12519	308	33	--	--	:
12519	308	34	see	see	VB
12519	308	35	onion	onion	NN
12519	308	36	sauce	sauce	NN
12519	308	37	.	.	.
12519	309	1	*	*	NFP
12519	309	2	*	*	NFP
12519	309	3	*	*	NFP
12519	309	4	*	*	NFP
12519	309	5	*	*	NFP
12519	309	6	BREAST	breast	NN
12519	309	7	OF	of	IN
12519	309	8	MUTTON	MUTTON	NNP
12519	309	9	IN	in	IN
12519	309	10	RAGOUT	RAGOUT	NNP
12519	309	11	.	.	.
12519	310	1	Prepare	prepare	VB
12519	310	2	the	the	DT
12519	310	3	breast	breast	NN
12519	310	4	as	as	IN
12519	310	5	for	for	IN
12519	310	6	boiling	boiling	NN
12519	310	7	,	,	,
12519	310	8	brown	brown	VB
12519	310	9	it	-PRON-	PRP
12519	310	10	nicely	nicely	RB
12519	310	11	in	in	IN
12519	310	12	the	the	DT
12519	310	13	oven	oven	NN
12519	310	14	,	,	,
12519	310	15	have	have	VBP
12519	310	16	a	a	DT
12519	310	17	rich	rich	JJ
12519	310	18	gravy	gravy	NN
12519	310	19	well	well	RB
12519	310	20	seasoned	season	VBD
12519	310	21	and	and	CC
12519	310	22	thickened	thicken	VBN
12519	310	23	with	with	IN
12519	310	24	brown	brown	JJ
12519	310	25	flour	flour	NN
12519	310	26	,	,	,
12519	310	27	stew	stew	VB
12519	310	28	the	the	DT
12519	310	29	mutton	mutton	NN
12519	310	30	in	in	IN
12519	310	31	it	-PRON-	PRP
12519	310	32	till	till	IN
12519	310	33	sufficiently	sufficiently	RB
12519	310	34	done	do	VBN
12519	310	35	,	,	,
12519	310	36	and	and	CC
12519	310	37	garnish	garnish	VB
12519	310	38	with	with	IN
12519	310	39	forcemeat	forcemeat	NN
12519	310	40	balls	ball	NNS
12519	310	41	fried	fry	VBN
12519	310	42	.	.	.
12519	311	1	*	*	NFP
12519	311	2	*	*	NFP
12519	311	3	*	*	NFP
12519	311	4	*	*	NFP
12519	311	5	*	*	NFP
12519	311	6	TO	to	TO
12519	311	7	GRILL	GRILL	NNP
12519	311	8	A	A	NNP
12519	311	9	BREAST	breast	NN
12519	311	10	OF	of	IN
12519	311	11	MUTTON	MUTTON	NNP
12519	311	12	.	.	.
12519	312	1	Prepare	prepare	VB
12519	312	2	it	-PRON-	PRP
12519	312	3	as	as	IN
12519	312	4	before	before	RB
12519	312	5	,	,	,
12519	312	6	score	score	VB
12519	312	7	the	the	DT
12519	312	8	top	top	NN
12519	312	9	,	,	,
12519	312	10	wash	wash	VB
12519	312	11	it	-PRON-	PRP
12519	312	12	over	over	RP
12519	312	13	with	with	IN
12519	312	14	the	the	DT
12519	312	15	yelk	yelk	NN
12519	312	16	of	of	IN
12519	312	17	an	an	DT
12519	312	18	egg	egg	NN
12519	312	19	,	,	,
12519	312	20	sprinkle	sprinkle	VB
12519	312	21	some	some	DT
12519	312	22	salt	salt	NN
12519	312	23	,	,	,
12519	312	24	and	and	CC
12519	312	25	cover	cover	VB
12519	312	26	it	-PRON-	PRP
12519	312	27	with	with	IN
12519	312	28	bread	bread	NN
12519	312	29	crumbs	crumb	NNS
12519	312	30	,	,	,
12519	312	31	bake	bake	VBP
12519	312	32	it	-PRON-	PRP
12519	312	33	,	,	,
12519	312	34	and	and	CC
12519	312	35	pour	pour	VB
12519	312	36	caper	caper	NN
12519	312	37	sauce	sauce	NN
12519	312	38	in	in	IN
12519	312	39	the	the	DT
12519	312	40	dish	dish	NN
12519	312	41	.	.	.
12519	313	1	It	-PRON-	PRP
12519	313	2	may	may	MD
12519	313	3	also	also	RB
12519	313	4	be	be	VB
12519	313	5	roasted	roast	VBN
12519	313	6	,	,	,
12519	313	7	the	the	DT
12519	313	8	skin	skin	NN
12519	313	9	taken	take	VBN
12519	313	10	off	off	RP
12519	313	11	and	and	CC
12519	313	12	frothed	froth	VBD
12519	313	13	nicely	nicely	RB
12519	313	14	,	,	,
12519	313	15	serve	serve	VB
12519	313	16	it	-PRON-	PRP
12519	313	17	up	up	RP
12519	313	18	with	with	IN
12519	313	19	good	good	JJ
12519	313	20	gravy	gravy	NN
12519	313	21	,	,	,
12519	313	22	and	and	CC
12519	313	23	garnish	garnish	VB
12519	313	24	with	with	IN
12519	313	25	current	current	JJ
12519	313	26	jelly	jelly	RB
12519	313	27	cut	cut	VBN
12519	313	28	in	in	IN
12519	313	29	slices	slice	NNS
12519	313	30	.	.	.
12519	314	1	The	the	DT
12519	314	2	neck	neck	NN
12519	314	3	of	of	IN
12519	314	4	mutton	mutton	NN
12519	314	5	is	be	VBZ
12519	314	6	fit	fit	JJ
12519	314	7	only	only	RB
12519	314	8	for	for	IN
12519	314	9	soup	soup	NN
12519	314	10	,	,	,
12519	314	11	the	the	DT
12519	314	12	liver	liver	NN
12519	314	13	is	be	VBZ
12519	314	14	very	very	RB
12519	314	15	good	good	JJ
12519	314	16	when	when	WRB
12519	314	17	broiled	broil	VBN
12519	314	18	.	.	.
12519	315	1	*	*	NFP
12519	315	2	*	*	NFP
12519	315	3	*	*	NFP
12519	315	4	*	*	NFP
12519	315	5	*	*	NFP
12519	315	6	BOILED	boiled	NN
12519	315	7	SHOULDER	SHOULDER	NNP
12519	315	8	OF	of	IN
12519	315	9	MUTTON	MUTTON	NNP
12519	315	10	.	.	.
12519	316	1	Put	put	VB
12519	316	2	it	-PRON-	PRP
12519	316	3	in	in	IN
12519	316	4	cold	cold	JJ
12519	316	5	water	water	NN
12519	316	6	with	with	IN
12519	316	7	some	some	DT
12519	316	8	salt	salt	NN
12519	316	9	,	,	,
12519	316	10	and	and	CC
12519	316	11	boil	boil	VB
12519	316	12	it	-PRON-	PRP
12519	316	13	till	till	IN
12519	316	14	tender	tender	NN
12519	316	15	;	;	:
12519	316	16	serve	serve	VB
12519	316	17	it	-PRON-	PRP
12519	316	18	up	up	RP
12519	316	19	covered	cover	VBN
12519	316	20	with	with	IN
12519	316	21	onion	onion	NN
12519	316	22	sauce	sauce	NN
12519	316	23	.	.	.
12519	317	1	*	*	NFP
12519	317	2	*	*	NFP
12519	317	3	*	*	NFP
12519	317	4	*	*	NFP
12519	317	5	*	*	NFP
12519	317	6	SHOULDER	shoulder	NN
12519	317	7	OF	of	IN
12519	317	8	MUTTON	MUTTON	NNP
12519	317	9	WITH	with	IN
12519	317	10	CELERY	CELERY	VBN
12519	317	11	SAUCE	SAUCE	VBN
12519	317	12	.	.	.
12519	318	1	Wash	wash	VB
12519	318	2	and	and	CC
12519	318	3	clean	clean	VB
12519	318	4	ten	ten	CD
12519	318	5	heads	head	NNS
12519	318	6	of	of	IN
12519	318	7	celery	celery	NN
12519	318	8	,	,	,
12519	318	9	cut	cut	VBN
12519	318	10	off	off	RP
12519	318	11	the	the	DT
12519	318	12	green	green	JJ
12519	318	13	tops	top	NNS
12519	318	14	and	and	CC
12519	318	15	take	take	VB
12519	318	16	off	off	RP
12519	318	17	the	the	DT
12519	318	18	outside	outside	JJ
12519	318	19	stalks	stalk	NNS
12519	318	20	,	,	,
12519	318	21	cut	cut	VBD
12519	318	22	the	the	DT
12519	318	23	heads	head	NNS
12519	318	24	in	in	IN
12519	318	25	thin	thin	JJ
12519	318	26	slices	slice	NNS
12519	318	27	,	,	,
12519	318	28	boil	boil	VB
12519	318	29	them	-PRON-	PRP
12519	318	30	tender	tender	NN
12519	318	31	in	in	IN
12519	318	32	a	a	DT
12519	318	33	little	little	JJ
12519	318	34	milk	milk	NN
12519	318	35	,	,	,
12519	318	36	just	just	RB
12519	318	37	enough	enough	RB
12519	318	38	for	for	IN
12519	318	39	gravy	gravy	NN
12519	318	40	,	,	,
12519	318	41	add	add	VB
12519	318	42	salt	salt	NN
12519	318	43	,	,	,
12519	318	44	and	and	CC
12519	318	45	thicken	thicken	VB
12519	318	46	it	-PRON-	PRP
12519	318	47	with	with	IN
12519	318	48	a	a	DT
12519	318	49	spoonful	spoonful	NN
12519	318	50	of	of	IN
12519	318	51	butter	butter	NN
12519	318	52	and	and	CC
12519	318	53	some	some	DT
12519	318	54	white	white	JJ
12519	318	55	flour	flour	NN
12519	318	56	;	;	:
12519	318	57	boil	boil	VB
12519	318	58	the	the	DT
12519	318	59	shoulder	shoulder	NN
12519	318	60	and	and	CC
12519	318	61	pour	pour	VB
12519	318	62	the	the	DT
12519	318	63	sauce	sauce	NN
12519	318	64	over	over	IN
12519	318	65	it	-PRON-	PRP
12519	318	66	.	.	.
12519	319	1	*	*	NFP
12519	319	2	*	*	NFP
12519	319	3	*	*	NFP
12519	319	4	*	*	NFP
12519	319	5	*	*	NFP
12519	319	6	ROASTED	roast	VBN
12519	319	7	LOIN	LOIN	NNP
12519	319	8	OF	of	IN
12519	319	9	MUTTON	MUTTON	NNP
12519	319	10	.	.	.
12519	320	1	Cut	cut	VB
12519	320	2	the	the	DT
12519	320	3	loin	loin	NN
12519	320	4	in	in	IN
12519	320	5	four	four	CD
12519	320	6	pieces	piece	NNS
12519	320	7	,	,	,
12519	320	8	take	take	VB
12519	320	9	off	off	RP
12519	320	10	the	the	DT
12519	320	11	skin	skin	NN
12519	320	12	,	,	,
12519	320	13	rub	rub	VB
12519	320	14	each	each	DT
12519	320	15	piece	piece	NN
12519	320	16	with	with	IN
12519	320	17	salt	salt	NN
12519	320	18	,	,	,
12519	320	19	wash	wash	VB
12519	320	20	them	-PRON-	PRP
12519	320	21	with	with	IN
12519	320	22	the	the	DT
12519	320	23	yelk	yelk	NN
12519	320	24	of	of	IN
12519	320	25	an	an	DT
12519	320	26	egg	egg	NN
12519	320	27	,	,	,
12519	320	28	and	and	CC
12519	320	29	cover	cover	VB
12519	320	30	them	-PRON-	PRP
12519	320	31	thickly	thickly	RB
12519	320	32	with	with	IN
12519	320	33	bread	bread	NN
12519	320	34	crumbs	crumb	NNS
12519	320	35	,	,	,
12519	320	36	chopped	chop	VBD
12519	320	37	parsley	parsley	NN
12519	320	38	,	,	,
12519	320	39	pepper	pepper	NN
12519	320	40	and	and	CC
12519	320	41	salt	salt	NN
12519	320	42	;	;	:
12519	320	43	wrap	wrap	VB
12519	320	44	them	-PRON-	PRP
12519	320	45	up	up	RP
12519	320	46	securely	securely	RB
12519	320	47	in	in	IN
12519	320	48	paper	paper	NN
12519	320	49	,	,	,
12519	320	50	put	put	VBD
12519	320	51	them	-PRON-	PRP
12519	320	52	on	on	IN
12519	320	53	a	a	DT
12519	320	54	bird	bird	NN
12519	320	55	spit	spit	NN
12519	320	56	,	,	,
12519	320	57	and	and	CC
12519	320	58	roast	roast	VB
12519	320	59	them	-PRON-	PRP
12519	320	60	;	;	:
12519	320	61	put	put	VB
12519	320	62	a	a	DT
12519	320	63	little	little	JJ
12519	320	64	brown	brown	JJ
12519	320	65	gravy	gravy	NN
12519	320	66	in	in	IN
12519	320	67	the	the	DT
12519	320	68	dish	dish	NN
12519	320	69	,	,	,
12519	320	70	and	and	CC
12519	320	71	garnish	garnish	VB
12519	320	72	with	with	IN
12519	320	73	pickle	pickle	NN
12519	320	74	.	.	.
12519	321	1	*	*	NFP
12519	321	2	*	*	NFP
12519	321	3	*	*	NFP
12519	321	4	*	*	NFP
12519	321	5	*	*	NFP
12519	321	6	PORK	PORK	NNP
12519	321	7	.	.	.
12519	322	1	TO	to	IN
12519	322	2	CURE	CURE	NNP
12519	322	3	BACON	BACON	NNP
12519	322	4	.	.	.
12519	323	1	Hogs	hog	NNS
12519	323	2	are	be	VBP
12519	323	3	in	in	IN
12519	323	4	the	the	DT
12519	323	5	highest	high	JJS
12519	323	6	perfection	perfection	NN
12519	323	7	,	,	,
12519	323	8	from	from	IN
12519	323	9	two	two	CD
12519	323	10	and	and	CC
12519	323	11	a	a	DT
12519	323	12	half	half	NN
12519	323	13	to	to	TO
12519	323	14	four	four	CD
12519	323	15	years	year	NNS
12519	323	16	old	old	JJ
12519	323	17	,	,	,
12519	323	18	and	and	CC
12519	323	19	make	make	VB
12519	323	20	the	the	DT
12519	323	21	best	good	JJS
12519	323	22	bacon	bacon	NN
12519	323	23	,	,	,
12519	323	24	when	when	WRB
12519	323	25	they	-PRON-	PRP
12519	323	26	do	do	VBP
12519	323	27	not	not	RB
12519	323	28	weigh	weigh	VB
12519	323	29	more	more	JJR
12519	323	30	than	than	IN
12519	323	31	one	one	CD
12519	323	32	hundred	hundred	CD
12519	323	33	and	and	CC
12519	323	34	fifty	fifty	CD
12519	323	35	or	or	CC
12519	323	36	sixty	sixty	CD
12519	323	37	at	at	IN
12519	323	38	farthest	farthest	NN
12519	323	39	;	;	:
12519	323	40	they	-PRON-	PRP
12519	323	41	should	should	MD
12519	323	42	be	be	VB
12519	323	43	fed	feed	VBN
12519	323	44	with	with	IN
12519	323	45	corn	corn	NN
12519	323	46	,	,	,
12519	323	47	six	six	CD
12519	323	48	weeks	week	NNS
12519	323	49	at	at	IN
12519	323	50	least	least	JJS
12519	323	51	,	,	,
12519	323	52	before	before	IN
12519	323	53	they	-PRON-	PRP
12519	323	54	are	be	VBP
12519	323	55	killed	kill	VBN
12519	323	56	,	,	,
12519	323	57	and	and	CC
12519	323	58	the	the	DT
12519	323	59	shorter	short	JJR
12519	323	60	distance	distance	NN
12519	323	61	they	-PRON-	PRP
12519	323	62	are	be	VBP
12519	323	63	driven	drive	VBN
12519	323	64	to	to	IN
12519	323	65	market	market	NN
12519	323	66	,	,	,
12519	323	67	the	the	DT
12519	323	68	better	well	JJR
12519	323	69	will	will	MD
12519	323	70	their	-PRON-	PRP$
12519	323	71	flesh	flesh	NN
12519	323	72	be	be	VB
12519	323	73	.	.	.
12519	324	1	To	to	TO
12519	324	2	secure	secure	VB
12519	324	3	them	-PRON-	PRP
12519	324	4	against	against	IN
12519	324	5	the	the	DT
12519	324	6	possibility	possibility	NN
12519	324	7	of	of	IN
12519	324	8	spoiling	spoiling	NN
12519	324	9	,	,	,
12519	324	10	salt	salt	VB
12519	324	11	them	-PRON-	PRP
12519	324	12	before	before	IN
12519	324	13	they	-PRON-	PRP
12519	324	14	get	get	VBP
12519	324	15	cold	cold	JJ
12519	324	16	;	;	:
12519	324	17	take	take	VB
12519	324	18	out	out	RP
12519	324	19	the	the	DT
12519	324	20	chine	chine	NN
12519	324	21	or	or	CC
12519	324	22	back	back	NN
12519	324	23	-	-	HYPH
12519	324	24	bone	bone	NN
12519	324	25	from	from	IN
12519	324	26	the	the	DT
12519	324	27	neck	neck	NN
12519	324	28	to	to	IN
12519	324	29	the	the	DT
12519	324	30	tail	tail	NN
12519	324	31	,	,	,
12519	324	32	cut	cut	VB
12519	324	33	the	the	DT
12519	324	34	hams	ham	NNS
12519	324	35	,	,	,
12519	324	36	shoulders	shoulder	NNS
12519	324	37	and	and	CC
12519	324	38	middlings	middling	NNS
12519	324	39	;	;	:
12519	324	40	take	take	VB
12519	324	41	the	the	DT
12519	324	42	ribs	rib	NNS
12519	324	43	from	from	IN
12519	324	44	the	the	DT
12519	324	45	shoulders	shoulder	NNS
12519	324	46	and	and	CC
12519	324	47	the	the	DT
12519	324	48	leaf	leaf	NN
12519	324	49	fat	fat	NN
12519	324	50	from	from	IN
12519	324	51	the	the	DT
12519	324	52	hams	ham	NNS
12519	324	53	:	:	:
12519	324	54	have	have	VBP
12519	324	55	such	such	JJ
12519	324	56	tubs	tub	NNS
12519	324	57	as	as	IN
12519	324	58	are	be	VBP
12519	324	59	directed	direct	VBN
12519	324	60	for	for	IN
12519	324	61	beef	beef	NN
12519	324	62	,	,	,
12519	324	63	rub	rub	VB
12519	324	64	a	a	DT
12519	324	65	large	large	JJ
12519	324	66	table	table	NN
12519	324	67	spoonful	spoonful	JJ
12519	324	68	of	of	IN
12519	324	69	saltpetre	saltpetre	NNP
12519	324	70	on	on	IN
12519	324	71	the	the	DT
12519	324	72	inside	inside	NN
12519	324	73	of	of	IN
12519	324	74	each	each	DT
12519	324	75	ham	ham	NN
12519	324	76	,	,	,
12519	324	77	for	for	IN
12519	324	78	some	some	DT
12519	324	79	minutes	minute	NNS
12519	324	80	,	,	,
12519	324	81	then	then	RB
12519	324	82	rub	rub	VB
12519	324	83	both	both	DT
12519	324	84	sides	side	NNS
12519	324	85	well	well	JJ
12519	324	86	with	with	IN
12519	324	87	salt	salt	NN
12519	324	88	,	,	,
12519	324	89	sprinkle	sprinkle	VB
12519	324	90	the	the	DT
12519	324	91	bottom	bottom	NN
12519	324	92	of	of	IN
12519	324	93	the	the	DT
12519	324	94	tub	tub	NN
12519	324	95	with	with	IN
12519	324	96	salt	salt	NN
12519	324	97	,	,	,
12519	324	98	lay	lie	VBD
12519	324	99	the	the	DT
12519	324	100	hams	ham	NNS
12519	324	101	with	with	IN
12519	324	102	the	the	DT
12519	324	103	skin	skin	NN
12519	324	104	downward	downward	RB
12519	324	105	,	,	,
12519	324	106	and	and	CC
12519	324	107	put	put	VBD
12519	324	108	a	a	DT
12519	324	109	good	good	JJ
12519	324	110	deal	deal	NN
12519	324	111	of	of	IN
12519	324	112	salt	salt	NN
12519	324	113	between	between	IN
12519	324	114	each	each	DT
12519	324	115	layer	layer	NN
12519	324	116	;	;	:
12519	324	117	salt	salt	VB
12519	324	118	the	the	DT
12519	324	119	shoulders	shoulder	NNS
12519	324	120	and	and	CC
12519	324	121	middlings	middling	NNS
12519	324	122	in	in	IN
12519	324	123	the	the	DT
12519	324	124	same	same	JJ
12519	324	125	manner	manner	NN
12519	324	126	,	,	,
12519	324	127	but	but	CC
12519	324	128	less	less	JJR
12519	324	129	saltpetre	saltpetre	NN
12519	324	130	is	be	VBZ
12519	324	131	necessary	necessary	JJ
12519	324	132	;	;	:
12519	324	133	cut	cut	VB
12519	324	134	the	the	DT
12519	324	135	jowl	jowl	NN
12519	324	136	or	or	CC
12519	324	137	chop	chop	NN
12519	324	138	from	from	IN
12519	324	139	the	the	DT
12519	324	140	head	head	NN
12519	324	141	,	,	,
12519	324	142	and	and	CC
12519	324	143	rub	rub	VB
12519	324	144	it	-PRON-	PRP
12519	324	145	with	with	IN
12519	324	146	salt	salt	NN
12519	324	147	and	and	CC
12519	324	148	saltpetre	saltpetre	NN
12519	324	149	.	.	.
12519	325	1	You	-PRON-	PRP
12519	325	2	should	should	MD
12519	325	3	cut	cut	VB
12519	325	4	off	off	RP
12519	325	5	the	the	DT
12519	325	6	feet	foot	NNS
12519	325	7	just	just	RB
12519	325	8	above	above	IN
12519	325	9	the	the	DT
12519	325	10	knee	knee	NN
12519	325	11	joint	joint	NN
12519	325	12	;	;	:
12519	325	13	take	take	VB
12519	325	14	off	off	RP
12519	325	15	the	the	DT
12519	325	16	ears	ear	NNS
12519	325	17	and	and	CC
12519	325	18	nose	nose	NN
12519	325	19	,	,	,
12519	325	20	and	and	CC
12519	325	21	lay	lie	VBD
12519	325	22	them	-PRON-	PRP
12519	325	23	in	in	IN
12519	325	24	a	a	DT
12519	325	25	large	large	JJ
12519	325	26	tub	tub	NN
12519	325	27	of	of	IN
12519	325	28	cold	cold	JJ
12519	325	29	water	water	NN
12519	325	30	for	for	IN
12519	325	31	souse	souse	NN
12519	325	32	.	.	.
12519	326	1	When	when	WRB
12519	326	2	the	the	DT
12519	326	3	jowls	jowl	NNS
12519	326	4	have	have	VBP
12519	326	5	been	be	VBN
12519	326	6	in	in	IN
12519	326	7	salt	salt	NN
12519	326	8	two	two	CD
12519	326	9	weeks	week	NNS
12519	326	10	,	,	,
12519	326	11	hang	hang	VB
12519	326	12	them	-PRON-	PRP
12519	326	13	up	up	RP
12519	326	14	to	to	TO
12519	326	15	smoke	smoke	VB
12519	326	16	--	--	:
12519	326	17	do	do	VB
12519	326	18	so	so	RB
12519	326	19	with	with	IN
12519	326	20	the	the	DT
12519	326	21	shoulders	shoulder	NNS
12519	326	22	and	and	CC
12519	326	23	middlings	middling	NNS
12519	326	24	at	at	IN
12519	326	25	the	the	DT
12519	326	26	end	end	NN
12519	326	27	of	of	IN
12519	326	28	three	three	CD
12519	326	29	weeks	week	NNS
12519	326	30	,	,	,
12519	326	31	and	and	CC
12519	326	32	the	the	DT
12519	326	33	hams	ham	NNS
12519	326	34	at	at	IN
12519	326	35	the	the	DT
12519	326	36	end	end	NN
12519	326	37	of	of	IN
12519	326	38	four	four	CD
12519	326	39	.	.	.
12519	327	1	If	if	IN
12519	327	2	they	-PRON-	PRP
12519	327	3	remain	remain	VBP
12519	327	4	longer	long	RBR
12519	327	5	in	in	IN
12519	327	6	salt	salt	NN
12519	327	7	they	-PRON-	PRP
12519	327	8	will	will	MD
12519	327	9	be	be	VB
12519	327	10	hard	hard	JJ
12519	327	11	.	.	.
12519	328	1	Remember	remember	VB
12519	328	2	to	to	TO
12519	328	3	hang	hang	VB
12519	328	4	the	the	DT
12519	328	5	hams	ham	NNS
12519	328	6	and	and	CC
12519	328	7	shoulders	shoulder	NNS
12519	328	8	with	with	IN
12519	328	9	the	the	DT
12519	328	10	hocks	hock	NNS
12519	328	11	down	down	RP
12519	328	12	,	,	,
12519	328	13	to	to	TO
12519	328	14	preserve	preserve	VB
12519	328	15	the	the	DT
12519	328	16	juices	juice	NNS
12519	328	17	.	.	.
12519	329	1	Make	make	VB
12519	329	2	a	a	DT
12519	329	3	good	good	JJ
12519	329	4	smoke	smoke	NN
12519	329	5	every	every	DT
12519	329	6	morning	morning	NN
12519	329	7	,	,	,
12519	329	8	and	and	CC
12519	329	9	be	be	VB
12519	329	10	careful	careful	JJ
12519	329	11	not	not	RB
12519	329	12	to	to	TO
12519	329	13	have	have	VB
12519	329	14	a	a	DT
12519	329	15	blaze	blaze	NN
12519	329	16	;	;	:
12519	329	17	the	the	DT
12519	329	18	smoke	smoke	NN
12519	329	19	-	-	HYPH
12519	329	20	house	house	NN
12519	329	21	should	should	MD
12519	329	22	stand	stand	VB
12519	329	23	alone	alone	RB
12519	329	24	,	,	,
12519	329	25	for	for	IN
12519	329	26	any	any	DT
12519	329	27	additional	additional	JJ
12519	329	28	heat	heat	NN
12519	329	29	will	will	MD
12519	329	30	spoil	spoil	VB
12519	329	31	the	the	DT
12519	329	32	meat	meat	NN
12519	329	33	.	.	.
12519	330	1	During	during	IN
12519	330	2	the	the	DT
12519	330	3	hot	hot	JJ
12519	330	4	weather	weather	NN
12519	330	5	,	,	,
12519	330	6	beginning	begin	VBG
12519	330	7	the	the	DT
12519	330	8	first	first	JJ
12519	330	9	of	of	IN
12519	330	10	April	April	NNP
12519	330	11	,	,	,
12519	330	12	it	-PRON-	PRP
12519	330	13	should	should	MD
12519	330	14	be	be	VB
12519	330	15	occasionally	occasionally	RB
12519	330	16	taken	take	VBN
12519	330	17	down	down	RP
12519	330	18	,	,	,
12519	330	19	examined	examine	VBN
12519	330	20	--	--	:
12519	330	21	rubbed	rub	VBN
12519	330	22	with	with	IN
12519	330	23	hickory	hickory	NN
12519	330	24	ashes	ashe	NNS
12519	330	25	,	,	,
12519	330	26	and	and	CC
12519	330	27	hung	hang	VBD
12519	330	28	up	up	RP
12519	330	29	again	again	RB
12519	330	30	.	.	.
12519	331	1	The	the	DT
12519	331	2	generally	generally	RB
12519	331	3	received	receive	VBD
12519	331	4	opinion	opinion	NN
12519	331	5	that	that	IN
12519	331	6	saltpetre	saltpetre	NNP
12519	331	7	hardens	harden	VBZ
12519	331	8	meat	meat	NN
12519	331	9	,	,	,
12519	331	10	is	be	VBZ
12519	331	11	entirely	entirely	RB
12519	331	12	erroneous:--it	erroneous:--it	NNP
12519	331	13	tends	tend	VBZ
12519	331	14	greatly	greatly	RB
12519	331	15	to	to	TO
12519	331	16	prevent	prevent	VB
12519	331	17	putrefaction	putrefaction	NN
12519	331	18	,	,	,
12519	331	19	but	but	CC
12519	331	20	will	will	MD
12519	331	21	not	not	RB
12519	331	22	make	make	VB
12519	331	23	it	-PRON-	PRP
12519	331	24	hard	hard	JJ
12519	331	25	;	;	:
12519	331	26	neither	neither	CC
12519	331	27	will	will	MD
12519	331	28	laying	lay	VBG
12519	331	29	in	in	IN
12519	331	30	brine	brine	NN
12519	331	31	five	five	CD
12519	331	32	or	or	CC
12519	331	33	six	six	CD
12519	331	34	weeks	week	NNS
12519	331	35	in	in	IN
12519	331	36	cold	cold	JJ
12519	331	37	weather	weather	NN
12519	331	38	,	,	,
12519	331	39	have	have	VBP
12519	331	40	that	that	DT
12519	331	41	effect	effect	NN
12519	331	42	,	,	,
12519	331	43	but	but	CC
12519	331	44	remaining	remain	VBG
12519	331	45	in	in	IN
12519	331	46	salt	salt	NN
12519	331	47	too	too	RB
12519	331	48	long	long	RB
12519	331	49	,	,	,
12519	331	50	will	will	MD
12519	331	51	certainly	certainly	RB
12519	331	52	draw	draw	VB
12519	331	53	off	off	RP
12519	331	54	the	the	DT
12519	331	55	juices	juice	NNS
12519	331	56	,	,	,
12519	331	57	and	and	CC
12519	331	58	harden	harden	VBD
12519	331	59	it	-PRON-	PRP
12519	331	60	.	.	.
12519	332	1	Bacon	Bacon	NNP
12519	332	2	should	should	MD
12519	332	3	be	be	VB
12519	332	4	boiled	boil	VBN
12519	332	5	in	in	IN
12519	332	6	a	a	DT
12519	332	7	large	large	JJ
12519	332	8	quantity	quantity	NN
12519	332	9	of	of	IN
12519	332	10	water	water	NN
12519	332	11	,	,	,
12519	332	12	and	and	CC
12519	332	13	a	a	DT
12519	332	14	ham	ham	NN
12519	332	15	is	be	VBZ
12519	332	16	not	not	RB
12519	332	17	done	do	VBN
12519	332	18	sufficiently	sufficiently	RB
12519	332	19	,	,	,
12519	332	20	till	till	IN
12519	332	21	the	the	DT
12519	332	22	bone	bone	NN
12519	332	23	on	on	IN
12519	332	24	the	the	DT
12519	332	25	under	under	JJ
12519	332	26	part	part	NN
12519	332	27	comes	come	VBZ
12519	332	28	off	off	RP
12519	332	29	with	with	IN
12519	332	30	ease	ease	NN
12519	332	31	.	.	.
12519	333	1	New	new	JJ
12519	333	2	bacon	bacon	NN
12519	333	3	requires	require	VBZ
12519	333	4	much	much	RB
12519	333	5	longer	long	RBR
12519	333	6	boiling	boil	VBG
12519	333	7	than	than	IN
12519	333	8	that	that	DT
12519	333	9	which	which	WDT
12519	333	10	is	be	VBZ
12519	333	11	old	old	JJ
12519	333	12	.	.	.
12519	334	1	*	*	NFP
12519	334	2	*	*	NFP
12519	334	3	*	*	NFP
12519	334	4	*	*	NFP
12519	334	5	*	*	NFP
12519	334	6	TO	to	IN
12519	334	7	MAKE	MAKE	NNP
12519	334	8	SOUSE	SOUSE	NNP
12519	334	9	.	.	.
12519	335	1	Let	let	VB
12519	335	2	all	all	PDT
12519	335	3	the	the	DT
12519	335	4	pieces	piece	NNS
12519	335	5	you	-PRON-	PRP
12519	335	6	intend	intend	VBP
12519	335	7	to	to	TO
12519	335	8	souse	souse	VB
12519	335	9	,	,	,
12519	335	10	remain	remain	VBP
12519	335	11	covered	cover	VBN
12519	335	12	with	with	IN
12519	335	13	cold	cold	JJ
12519	335	14	water	water	NN
12519	335	15	twelve	twelve	CD
12519	335	16	hours	hour	NNS
12519	335	17	;	;	:
12519	335	18	then	then	RB
12519	335	19	wash	wash	VB
12519	335	20	them	-PRON-	PRP
12519	335	21	out	out	RP
12519	335	22	,	,	,
12519	335	23	wipe	wipe	VB
12519	335	24	off	off	RP
12519	335	25	the	the	DT
12519	335	26	blood	blood	NN
12519	335	27	,	,	,
12519	335	28	and	and	CC
12519	335	29	put	put	VBD
12519	335	30	them	-PRON-	PRP
12519	335	31	again	again	RB
12519	335	32	in	in	IN
12519	335	33	fresh	fresh	JJ
12519	335	34	water	water	NN
12519	335	35	;	;	:
12519	335	36	soak	soak	VB
12519	335	37	them	-PRON-	PRP
12519	335	38	in	in	IN
12519	335	39	this	this	DT
12519	335	40	manner	manner	NN
12519	335	41	,	,	,
12519	335	42	changing	change	VBG
12519	335	43	the	the	DT
12519	335	44	water	water	NN
12519	335	45	frequently	frequently	RB
12519	335	46	,	,	,
12519	335	47	and	and	CC
12519	335	48	keeping	keep	VBG
12519	335	49	it	-PRON-	PRP
12519	335	50	in	in	IN
12519	335	51	a	a	DT
12519	335	52	cool	cool	JJ
12519	335	53	place	place	NN
12519	335	54	,	,	,
12519	335	55	till	till	IN
12519	335	56	the	the	DT
12519	335	57	blood	blood	NN
12519	335	58	is	be	VBZ
12519	335	59	drawn	draw	VBN
12519	335	60	away	away	RB
12519	335	61	;	;	:
12519	335	62	scrape	scrape	JJ
12519	335	63	and	and	CC
12519	335	64	clean	clean	VB
12519	335	65	each	each	DT
12519	335	66	piece	piece	NN
12519	335	67	perfectly	perfectly	RB
12519	335	68	nice	nice	JJ
12519	335	69	,	,	,
12519	335	70	mix	mix	VB
12519	335	71	some	some	DT
12519	335	72	meal	meal	NN
12519	335	73	with	with	IN
12519	335	74	water	water	NN
12519	335	75	,	,	,
12519	335	76	add	add	VB
12519	335	77	salt	salt	NN
12519	335	78	to	to	IN
12519	335	79	it	-PRON-	PRP
12519	335	80	,	,	,
12519	335	81	and	and	CC
12519	335	82	boil	boil	VB
12519	335	83	your	-PRON-	PRP$
12519	335	84	souse	souse	NN
12519	335	85	gently	gently	RB
12519	335	86	,	,	,
12519	335	87	until	until	IN
12519	335	88	you	-PRON-	PRP
12519	335	89	can	can	MD
12519	335	90	run	run	VB
12519	335	91	a	a	DT
12519	335	92	straw	straw	NN
12519	335	93	into	into	IN
12519	335	94	the	the	DT
12519	335	95	skin	skin	NN
12519	335	96	with	with	IN
12519	335	97	ease	ease	NN
12519	335	98	.	.	.
12519	336	1	Do	do	VB
12519	336	2	not	not	RB
12519	336	3	put	put	VB
12519	336	4	too	too	RB
12519	336	5	much	much	JJ
12519	336	6	in	in	IN
12519	336	7	the	the	DT
12519	336	8	pot	pot	NN
12519	336	9	,	,	,
12519	336	10	for	for	IN
12519	336	11	it	-PRON-	PRP
12519	336	12	will	will	MD
12519	336	13	boil	boil	VB
12519	336	14	to	to	IN
12519	336	15	pieces	piece	NNS
12519	336	16	and	and	CC
12519	336	17	spoil	spoil	VB
12519	336	18	the	the	DT
12519	336	19	appearance	appearance	NN
12519	336	20	.	.	.
12519	337	1	The	the	DT
12519	337	2	best	good	JJS
12519	337	3	way	way	NN
12519	337	4	is	be	VBZ
12519	337	5	to	to	TO
12519	337	6	boil	boil	VB
12519	337	7	the	the	DT
12519	337	8	feet	foot	NNS
12519	337	9	in	in	IN
12519	337	10	one	one	CD
12519	337	11	pot	pot	NN
12519	337	12	,	,	,
12519	337	13	the	the	DT
12519	337	14	ears	ear	NNS
12519	337	15	and	and	CC
12519	337	16	nose	nose	NN
12519	337	17	in	in	IN
12519	337	18	another	another	DT
12519	337	19	,	,	,
12519	337	20	and	and	CC
12519	337	21	the	the	DT
12519	337	22	heads	head	NNS
12519	337	23	in	in	IN
12519	337	24	a	a	DT
12519	337	25	third	third	NN
12519	337	26	;	;	:
12519	337	27	these	these	DT
12519	337	28	should	should	MD
12519	337	29	be	be	VB
12519	337	30	boiled	boil	VBN
12519	337	31	till	till	IN
12519	337	32	you	-PRON-	PRP
12519	337	33	can	can	MD
12519	337	34	take	take	VB
12519	337	35	all	all	PDT
12519	337	36	the	the	DT
12519	337	37	bones	bone	NNS
12519	337	38	out	out	RP
12519	337	39	;	;	:
12519	337	40	let	let	VB
12519	337	41	them	-PRON-	PRP
12519	337	42	get	get	VB
12519	337	43	cold	cold	JJ
12519	337	44	,	,	,
12519	337	45	season	season	VB
12519	337	46	the	the	DT
12519	337	47	insides	inside	NNS
12519	337	48	with	with	IN
12519	337	49	pepper	pepper	NN
12519	337	50	,	,	,
12519	337	51	salt	salt	NN
12519	337	52	,	,	,
12519	337	53	and	and	CC
12519	337	54	a	a	DT
12519	337	55	little	little	JJ
12519	337	56	nutmeg	nutmeg	NN
12519	337	57	;	;	:
12519	337	58	make	make	VB
12519	337	59	it	-PRON-	PRP
12519	337	60	in	in	IN
12519	337	61	a	a	DT
12519	337	62	tight	tight	JJ
12519	337	63	roll	roll	NN
12519	337	64	,	,	,
12519	337	65	sew	sew	VB
12519	337	66	it	-PRON-	PRP
12519	337	67	up	up	RP
12519	337	68	close	close	RB
12519	337	69	in	in	IN
12519	337	70	a	a	DT
12519	337	71	cloth	cloth	NN
12519	337	72	,	,	,
12519	337	73	and	and	CC
12519	337	74	press	press	VB
12519	337	75	it	-PRON-	PRP
12519	337	76	lightly	lightly	RB
12519	337	77	.	.	.
12519	338	1	Mix	mix	VB
12519	338	2	some	some	DT
12519	338	3	more	more	JJR
12519	338	4	meal	meal	NN
12519	338	5	and	and	CC
12519	338	6	cold	cold	JJ
12519	338	7	water	water	NN
12519	338	8	,	,	,
12519	338	9	just	just	RB
12519	338	10	enough	enough	RB
12519	338	11	to	to	TO
12519	338	12	look	look	VB
12519	338	13	white	white	JJ
12519	338	14	;	;	:
12519	338	15	add	add	VB
12519	338	16	salt	salt	NN
12519	338	17	,	,	,
12519	338	18	and	and	CC
12519	338	19	one	one	CD
12519	338	20	-	-	HYPH
12519	338	21	fourth	fourth	NN
12519	338	22	of	of	IN
12519	338	23	vinegar	vinegar	NN
12519	338	24	;	;	,
12519	338	25	put	put	VB
12519	338	26	your	-PRON-	PRP$
12519	338	27	souse	souse	NN
12519	338	28	in	in	IN
12519	338	29	different	different	JJ
12519	338	30	pots	pot	NNS
12519	338	31	,	,	,
12519	338	32	and	and	CC
12519	338	33	keep	keep	VB
12519	338	34	it	-PRON-	PRP
12519	338	35	well	well	RB
12519	338	36	covered	cover	VBN
12519	338	37	with	with	IN
12519	338	38	this	this	DT
12519	338	39	mixture	mixture	NN
12519	338	40	,	,	,
12519	338	41	and	and	CC
12519	338	42	closely	closely	RB
12519	338	43	stopped	stop	VBN
12519	338	44	.	.	.
12519	339	1	It	-PRON-	PRP
12519	339	2	will	will	MD
12519	339	3	be	be	VB
12519	339	4	necessary	necessary	JJ
12519	339	5	to	to	TO
12519	339	6	renew	renew	VB
12519	339	7	this	this	DT
12519	339	8	liquor	liquor	NN
12519	339	9	every	every	DT
12519	339	10	two	two	CD
12519	339	11	or	or	CC
12519	339	12	three	three	CD
12519	339	13	weeks	week	NNS
12519	339	14	.	.	.
12519	340	1	Let	let	VB
12519	340	2	your	-PRON-	PRP$
12519	340	3	souse	souse	NN
12519	340	4	get	get	VB
12519	340	5	quite	quite	RB
12519	340	6	cold	cold	JJ
12519	340	7	after	after	IN
12519	340	8	boiling	boil	VBG
12519	340	9	,	,	,
12519	340	10	before	before	IN
12519	340	11	you	-PRON-	PRP
12519	340	12	put	put	VBP
12519	340	13	it	-PRON-	PRP
12519	340	14	in	in	IN
12519	340	15	the	the	DT
12519	340	16	liquor	liquor	NN
12519	340	17	,	,	,
12519	340	18	and	and	CC
12519	340	19	be	be	VB
12519	340	20	sure	sure	JJ
12519	340	21	to	to	TO
12519	340	22	use	use	VB
12519	340	23	pale	pale	JJ
12519	340	24	coloured	coloured	JJ
12519	340	25	vinegar	vinegar	NN
12519	340	26	,	,	,
12519	340	27	or	or	CC
12519	340	28	the	the	DT
12519	340	29	souse	souse	NN
12519	340	30	will	will	MD
12519	340	31	be	be	VB
12519	340	32	dark	dark	JJ
12519	340	33	.	.	.
12519	341	1	Some	some	DT
12519	341	2	cooks	cook	NNS
12519	341	3	singe	singe	VBP
12519	341	4	the	the	DT
12519	341	5	hair	hair	NN
12519	341	6	from	from	IN
12519	341	7	the	the	DT
12519	341	8	feet	foot	NNS
12519	341	9	,	,	,
12519	341	10	_	_	NNP
12519	341	11	etcetera	etcetera	NN
12519	341	12	_	_	NNP
12519	341	13	,	,	,
12519	341	14	but	but	CC
12519	341	15	this	this	DT
12519	341	16	destroys	destroy	VBZ
12519	341	17	the	the	DT
12519	341	18	colour	colour	NN
12519	341	19	:	:	:
12519	341	20	good	good	JJ
12519	341	21	souse	souse	NN
12519	341	22	will	will	MD
12519	341	23	always	always	RB
12519	341	24	be	be	VB
12519	341	25	white	white	JJ
12519	341	26	.	.	.
12519	342	1	*	*	NFP
12519	342	2	*	*	NFP
12519	342	3	*	*	NFP
12519	342	4	*	*	NFP
12519	342	5	*	*	NFP
12519	342	6	TO	to	IN
12519	342	7	ROAST	ROAST	NNP
12519	342	8	A	a	DT
12519	342	9	PIG	pig	NN
12519	342	10	.	.	.
12519	343	1	The	the	DT
12519	343	2	pig	pig	NN
12519	343	3	must	must	MD
12519	343	4	be	be	VB
12519	343	5	very	very	RB
12519	343	6	fat	fat	JJ
12519	343	7	,	,	,
12519	343	8	nicely	nicely	RB
12519	343	9	cleaned	clean	VBN
12519	343	10	,	,	,
12519	343	11	and	and	CC
12519	343	12	not	not	RB
12519	343	13	too	too	RB
12519	343	14	large	large	JJ
12519	343	15	to	to	TO
12519	343	16	lie	lie	VB
12519	343	17	in	in	IN
12519	343	18	the	the	DT
12519	343	19	dish	dish	NN
12519	343	20	;	;	:
12519	343	21	chop	chop	VB
12519	343	22	the	the	DT
12519	343	23	liver	liver	NN
12519	343	24	fine	fine	JJ
12519	343	25	and	and	CC
12519	343	26	mix	mix	VB
12519	343	27	it	-PRON-	PRP
12519	343	28	with	with	IN
12519	343	29	crumbs	crumb	NNS
12519	343	30	of	of	IN
12519	343	31	bread	bread	NN
12519	343	32	,	,	,
12519	343	33	chopped	chop	VBD
12519	343	34	onion	onion	NN
12519	343	35	and	and	CC
12519	343	36	parsley	parsley	NN
12519	343	37	,	,	,
12519	343	38	with	with	IN
12519	343	39	pepper	pepper	NN
12519	343	40	and	and	CC
12519	343	41	salt	salt	NN
12519	343	42	,	,	,
12519	343	43	make	make	VB
12519	343	44	it	-PRON-	PRP
12519	343	45	into	into	IN
12519	343	46	a	a	DT
12519	343	47	paste	paste	NN
12519	343	48	with	with	IN
12519	343	49	butter	butter	NN
12519	343	50	and	and	CC
12519	343	51	an	an	DT
12519	343	52	egg	egg	NN
12519	343	53	,	,	,
12519	343	54	stuff	stuff	VB
12519	343	55	the	the	DT
12519	343	56	body	body	NN
12519	343	57	well	well	RB
12519	343	58	with	with	IN
12519	343	59	it	-PRON-	PRP
12519	343	60	,	,	,
12519	343	61	and	and	CC
12519	343	62	sew	sew	VB
12519	343	63	it	-PRON-	PRP
12519	343	64	up	up	RP
12519	343	65	,	,	,
12519	343	66	spit	spit	VBD
12519	343	67	it	-PRON-	PRP
12519	343	68	,	,	,
12519	343	69	and	and	CC
12519	343	70	have	have	VB
12519	343	71	a	a	DT
12519	343	72	clear	clear	JJ
12519	343	73	fire	fire	NN
12519	343	74	to	to	TO
12519	343	75	roast	roast	VB
12519	343	76	it	-PRON-	PRP
12519	343	77	;	;	:
12519	343	78	baste	baste	NNP
12519	343	79	with	with	IN
12519	343	80	salt	salt	NN
12519	343	81	and	and	CC
12519	343	82	water	water	NN
12519	343	83	at	at	IN
12519	343	84	first	first	RB
12519	343	85	,	,	,
12519	343	86	then	then	RB
12519	343	87	rub	rub	VB
12519	343	88	it	-PRON-	PRP
12519	343	89	frequently	frequently	RB
12519	343	90	with	with	IN
12519	343	91	a	a	DT
12519	343	92	lump	lump	NN
12519	343	93	of	of	IN
12519	343	94	lard	lard	NN
12519	343	95	wrapped	wrap	VBN
12519	343	96	in	in	IN
12519	343	97	a	a	DT
12519	343	98	piece	piece	NN
12519	343	99	of	of	IN
12519	343	100	clean	clean	JJ
12519	343	101	linen	linen	NN
12519	343	102	;	;	:
12519	343	103	this	this	DT
12519	343	104	will	will	MD
12519	343	105	make	make	VB
12519	343	106	it	-PRON-	PRP
12519	343	107	much	much	RB
12519	343	108	more	more	RBR
12519	343	109	crisp	crisp	JJ
12519	343	110	than	than	IN
12519	343	111	basting	baste	VBG
12519	343	112	it	-PRON-	PRP
12519	343	113	from	from	IN
12519	343	114	the	the	DT
12519	343	115	dripping	drip	VBG
12519	343	116	pan	pan	NN
12519	343	117	.	.	.
12519	344	1	When	when	WRB
12519	344	2	the	the	DT
12519	344	3	pig	pig	NN
12519	344	4	is	be	VBZ
12519	344	5	done	do	VBN
12519	344	6	,	,	,
12519	344	7	take	take	VB
12519	344	8	off	off	RP
12519	344	9	the	the	DT
12519	344	10	head	head	NN
12519	344	11	,	,	,
12519	344	12	separate	separate	VB
12519	344	13	the	the	DT
12519	344	14	face	face	NN
12519	344	15	from	from	IN
12519	344	16	the	the	DT
12519	344	17	chop	chop	NN
12519	344	18	,	,	,
12519	344	19	cut	cut	VBD
12519	344	20	both	both	CC
12519	344	21	in	in	IN
12519	344	22	two	two	CD
12519	344	23	and	and	CC
12519	344	24	take	take	VB
12519	344	25	off	off	RP
12519	344	26	the	the	DT
12519	344	27	ears	ear	NNS
12519	344	28	,	,	,
12519	344	29	take	take	VB
12519	344	30	out	out	RP
12519	344	31	the	the	DT
12519	344	32	stuffing	stuffing	NN
12519	344	33	,	,	,
12519	344	34	split	split	VB
12519	344	35	the	the	DT
12519	344	36	pig	pig	NN
12519	344	37	in	in	IN
12519	344	38	two	two	CD
12519	344	39	parts	part	NNS
12519	344	40	lengthways	lengthway	NNS
12519	344	41	,	,	,
12519	344	42	lay	lie	VBD
12519	344	43	it	-PRON-	PRP
12519	344	44	in	in	IN
12519	344	45	the	the	DT
12519	344	46	dish	dish	NN
12519	344	47	with	with	IN
12519	344	48	the	the	DT
12519	344	49	head	head	NN
12519	344	50	,	,	,
12519	344	51	ears	ear	NNS
12519	344	52	,	,	,
12519	344	53	and	and	CC
12519	344	54	feet	foot	NNS
12519	344	55	,	,	,
12519	344	56	which	which	WDT
12519	344	57	have	have	VBP
12519	344	58	been	be	VBN
12519	344	59	cut	cut	VBN
12519	344	60	off	off	RP
12519	344	61	,	,	,
12519	344	62	placed	place	VBN
12519	344	63	on	on	IN
12519	344	64	each	each	DT
12519	344	65	side	side	NN
12519	344	66	,	,	,
12519	344	67	put	put	VBD
12519	344	68	the	the	DT
12519	344	69	stuffing	stuffing	NN
12519	344	70	in	in	IN
12519	344	71	a	a	DT
12519	344	72	bowl	bowl	NN
12519	344	73	with	with	IN
12519	344	74	a	a	DT
12519	344	75	glass	glass	NN
12519	344	76	of	of	IN
12519	344	77	wine	wine	NN
12519	344	78	,	,	,
12519	344	79	and	and	CC
12519	344	80	as	as	RB
12519	344	81	much	much	JJ
12519	344	82	dripping	drip	VBG
12519	344	83	as	as	IN
12519	344	84	will	will	MD
12519	344	85	make	make	VB
12519	344	86	it	-PRON-	PRP
12519	344	87	sufficiently	sufficiently	RB
12519	344	88	liquid	liquid	JJ
12519	344	89	,	,	,
12519	344	90	put	put	VBD
12519	344	91	some	some	DT
12519	344	92	of	of	IN
12519	344	93	it	-PRON-	PRP
12519	344	94	under	under	IN
12519	344	95	the	the	DT
12519	344	96	pig	pig	NN
12519	344	97	,	,	,
12519	344	98	and	and	CC
12519	344	99	serve	serve	VB
12519	344	100	the	the	DT
12519	344	101	rest	rest	NN
12519	344	102	in	in	IN
12519	344	103	a	a	DT
12519	344	104	boat	boat	NN
12519	344	105	.	.	.
12519	345	1	*	*	NFP
12519	345	2	*	*	NFP
12519	345	3	*	*	NFP
12519	345	4	*	*	NFP
12519	345	5	*	*	NFP
12519	345	6	TO	to	IN
12519	345	7	BARBECUE	BARBECUE	NNP
12519	345	8	SHOTE	SHOTE	NNS
12519	345	9	.	.	.
12519	346	1	[	[	-LRB-
12519	346	2	1	1	LS
12519	346	3	]	]	-RRB-
12519	346	4	This	this	DT
12519	346	5	is	be	VBZ
12519	346	6	the	the	DT
12519	346	7	name	name	NN
12519	346	8	given	give	VBN
12519	346	9	in	in	IN
12519	346	10	the	the	DT
12519	346	11	southern	southern	JJ
12519	346	12	states	state	NNS
12519	346	13	to	to	IN
12519	346	14	a	a	DT
12519	346	15	fat	fat	JJ
12519	346	16	young	young	JJ
12519	346	17	hog	hog	NN
12519	346	18	,	,	,
12519	346	19	which	which	WDT
12519	346	20	,	,	,
12519	346	21	when	when	WRB
12519	346	22	the	the	DT
12519	346	23	head	head	NN
12519	346	24	and	and	CC
12519	346	25	feet	foot	NNS
12519	346	26	are	be	VBP
12519	346	27	taken	take	VBN
12519	346	28	off	off	RP
12519	346	29	,	,	,
12519	346	30	and	and	CC
12519	346	31	it	-PRON-	PRP
12519	346	32	is	be	VBZ
12519	346	33	cut	cut	VBN
12519	346	34	into	into	IN
12519	346	35	four	four	CD
12519	346	36	quarters	quarter	NNS
12519	346	37	,	,	,
12519	346	38	will	will	MD
12519	346	39	weigh	weigh	VB
12519	346	40	six	six	CD
12519	346	41	pounds	pound	NNS
12519	346	42	per	per	IN
12519	346	43	quarter	quarter	NN
12519	346	44	.	.	.
12519	347	1	Take	take	VB
12519	347	2	a	a	DT
12519	347	3	fore	fore	JJ
12519	347	4	-	-	HYPH
12519	347	5	quarter	quarter	NN
12519	347	6	,	,	,
12519	347	7	make	make	VB
12519	347	8	several	several	JJ
12519	347	9	incisions	incision	NNS
12519	347	10	between	between	IN
12519	347	11	the	the	DT
12519	347	12	ribs	rib	NNS
12519	347	13	,	,	,
12519	347	14	and	and	CC
12519	347	15	stuff	stuff	VB
12519	347	16	it	-PRON-	PRP
12519	347	17	with	with	IN
12519	347	18	rich	rich	JJ
12519	347	19	forcemeat	forcemeat	NN
12519	347	20	;	;	:
12519	347	21	put	put	VB
12519	347	22	it	-PRON-	PRP
12519	347	23	in	in	IN
12519	347	24	a	a	DT
12519	347	25	pan	pan	NN
12519	347	26	with	with	IN
12519	347	27	a	a	DT
12519	347	28	pint	pint	NN
12519	347	29	of	of	IN
12519	347	30	water	water	NN
12519	347	31	,	,	,
12519	347	32	two	two	CD
12519	347	33	cloves	clove	NNS
12519	347	34	of	of	IN
12519	347	35	garlic	garlic	NN
12519	347	36	,	,	,
12519	347	37	pepper	pepper	NN
12519	347	38	,	,	,
12519	347	39	salt	salt	NN
12519	347	40	,	,	,
12519	347	41	two	two	CD
12519	347	42	gills	gill	NNS
12519	347	43	of	of	IN
12519	347	44	red	red	JJ
12519	347	45	wine	wine	NN
12519	347	46	,	,	,
12519	347	47	and	and	CC
12519	347	48	two	two	CD
12519	347	49	of	of	IN
12519	347	50	mushroom	mushroom	NN
12519	347	51	catsup	catsup	NN
12519	347	52	,	,	,
12519	347	53	bake	bake	VB
12519	347	54	it	-PRON-	PRP
12519	347	55	,	,	,
12519	347	56	and	and	CC
12519	347	57	thicken	thicken	VB
12519	347	58	the	the	DT
12519	347	59	gravy	gravy	NN
12519	347	60	with	with	IN
12519	347	61	batter	batter	NN
12519	347	62	and	and	CC
12519	347	63	brown	brown	JJ
12519	347	64	flour	flour	NN
12519	347	65	;	;	:
12519	347	66	it	-PRON-	PRP
12519	347	67	must	must	MD
12519	347	68	be	be	VB
12519	347	69	jointed	joint	VBN
12519	347	70	,	,	,
12519	347	71	and	and	CC
12519	347	72	the	the	DT
12519	347	73	ribs	rib	NNS
12519	347	74	cut	cut	VBD
12519	347	75	across	across	RP
12519	347	76	before	before	IN
12519	347	77	it	-PRON-	PRP
12519	347	78	is	be	VBZ
12519	347	79	cooked	cook	VBN
12519	347	80	;	;	:
12519	347	81	or	or	CC
12519	347	82	it	-PRON-	PRP
12519	347	83	can	can	MD
12519	347	84	not	not	RB
12519	347	85	be	be	VB
12519	347	86	carved	carve	VBN
12519	347	87	well	well	RB
12519	347	88	;	;	:
12519	347	89	lay	lay	VB
12519	347	90	it	-PRON-	PRP
12519	347	91	in	in	IN
12519	347	92	the	the	DT
12519	347	93	dish	dish	NN
12519	347	94	with	with	IN
12519	347	95	the	the	DT
12519	347	96	ribs	rib	NNS
12519	347	97	uppermost	uppermost	VBN
12519	347	98	;	;	:
12519	347	99	if	if	IN
12519	347	100	it	-PRON-	PRP
12519	347	101	be	be	VB
12519	347	102	not	not	RB
12519	347	103	sufficiently	sufficiently	RB
12519	347	104	brown	brown	JJ
12519	347	105	,	,	,
12519	347	106	add	add	VB
12519	347	107	a	a	DT
12519	347	108	little	little	JJ
12519	347	109	burnt	burn	VBN
12519	347	110	sugar	sugar	NN
12519	347	111	to	to	IN
12519	347	112	the	the	DT
12519	347	113	gravy	gravy	NN
12519	347	114	,	,	,
12519	347	115	garnish	garnish	VB
12519	347	116	with	with	IN
12519	347	117	balls	ball	NNS
12519	347	118	.	.	.
12519	348	1	*	*	NFP
12519	348	2	*	*	NFP
12519	348	3	*	*	NFP
12519	348	4	*	*	NFP
12519	348	5	*	*	NFP
12519	348	6	TO	to	IN
12519	348	7	ROAST	ROAST	NNP
12519	348	8	A	a	DT
12519	348	9	FORE	FORE	NNP
12519	348	10	-	-	HYPH
12519	348	11	QUARTER	quarter	NN
12519	348	12	OF	of	IN
12519	348	13	SHOTE	SHOTE	NNP
12519	348	14	.	.	.
12519	349	1	Joint	joint	VB
12519	349	2	it	-PRON-	PRP
12519	349	3	for	for	IN
12519	349	4	the	the	DT
12519	349	5	convenience	convenience	NN
12519	349	6	of	of	IN
12519	349	7	carving	carve	VBG
12519	349	8	,	,	,
12519	349	9	roast	roast	VB
12519	349	10	it	-PRON-	PRP
12519	349	11	before	before	IN
12519	349	12	a	a	DT
12519	349	13	brisk	brisk	JJ
12519	349	14	fire	fire	NN
12519	349	15	;	;	:
12519	349	16	when	when	WRB
12519	349	17	done	do	VBN
12519	349	18	,	,	,
12519	349	19	take	take	VB
12519	349	20	the	the	DT
12519	349	21	skin	skin	NN
12519	349	22	off	off	RP
12519	349	23	,	,	,
12519	349	24	dredge	dredge	NN
12519	349	25	and	and	CC
12519	349	26	froth	froth	VB
12519	349	27	it	-PRON-	PRP
12519	349	28	,	,	,
12519	349	29	put	put	VB
12519	349	30	a	a	DT
12519	349	31	little	little	JJ
12519	349	32	melted	melted	JJ
12519	349	33	butter	butter	NN
12519	349	34	with	with	IN
12519	349	35	some	some	DT
12519	349	36	caper	caper	NN
12519	349	37	vinegar	vinegar	NN
12519	349	38	over	over	IN
12519	349	39	it	-PRON-	PRP
12519	349	40	,	,	,
12519	349	41	or	or	CC
12519	349	42	serve	serve	VB
12519	349	43	it	-PRON-	PRP
12519	349	44	with	with	IN
12519	349	45	mint	mint	NN
12519	349	46	sauce	sauce	NN
12519	349	47	.	.	.
12519	350	1	*	*	NFP
12519	350	2	*	*	NFP
12519	350	3	*	*	NFP
12519	350	4	*	*	NFP
12519	350	5	*	*	NFP
12519	350	6	TO	to	IN
12519	350	7	MAKE	MAKE	NNP
12519	350	8	SHOTE	SHOTE	NNP
12519	350	9	CUTLETS	CUTLETS	NNP
12519	350	10	.	.	.
12519	351	1	Take	take	VB
12519	351	2	the	the	DT
12519	351	3	skin	skin	NN
12519	351	4	from	from	IN
12519	351	5	the	the	DT
12519	351	6	hind	hind	JJ
12519	351	7	-	-	HYPH
12519	351	8	quarter	quarter	NN
12519	351	9	,	,	,
12519	351	10	and	and	CC
12519	351	11	cut	cut	VBD
12519	351	12	it	-PRON-	PRP
12519	351	13	in	in	IN
12519	351	14	pieces	piece	NNS
12519	351	15	,	,	,
12519	351	16	prepare	prepare	VB
12519	351	17	them	-PRON-	PRP
12519	351	18	in	in	IN
12519	351	19	the	the	DT
12519	351	20	way	way	NN
12519	351	21	directed	direct	VBN
12519	351	22	for	for	IN
12519	351	23	veal	veal	NN
12519	351	24	cutlets	cutlet	NNS
12519	351	25	,	,	,
12519	351	26	make	make	VB
12519	351	27	a	a	DT
12519	351	28	little	little	JJ
12519	351	29	nice	nice	JJ
12519	351	30	gravy	gravy	NN
12519	351	31	with	with	IN
12519	351	32	the	the	DT
12519	351	33	skin	skin	NN
12519	351	34	and	and	CC
12519	351	35	the	the	DT
12519	351	36	scraps	scrap	NNS
12519	351	37	of	of	IN
12519	351	38	meat	meat	NN
12519	351	39	left	leave	VBN
12519	351	40	,	,	,
12519	351	41	thicken	thicken	VB
12519	351	42	it	-PRON-	PRP
12519	351	43	with	with	IN
12519	351	44	butter	butter	NN
12519	351	45	and	and	CC
12519	351	46	brown	brown	JJ
12519	351	47	flour	flour	NN
12519	351	48	,	,	,
12519	351	49	and	and	CC
12519	351	50	season	season	VB
12519	351	51	it	-PRON-	PRP
12519	351	52	in	in	IN
12519	351	53	any	any	DT
12519	351	54	way	way	NN
12519	351	55	you	-PRON-	PRP
12519	351	56	like	like	VBP
12519	351	57	.	.	.
12519	352	1	*	*	NFP
12519	352	2	*	*	NFP
12519	352	3	*	*	NFP
12519	352	4	*	*	NFP
12519	352	5	*	*	NFP
12519	352	6	TO	to	IN
12519	352	7	CORN	corn	NN
12519	352	8	SHOTE	SHOTE	NNS
12519	352	9	.	.	.
12519	353	1	Rub	rub	VB
12519	353	2	a	a	DT
12519	353	3	hind	hind	JJ
12519	353	4	-	-	HYPH
12519	353	5	quarter	quarter	NN
12519	353	6	with	with	IN
12519	353	7	saltpetre	saltpetre	NN
12519	353	8	and	and	CC
12519	353	9	common	common	JJ
12519	353	10	salt	salt	NN
12519	353	11	,	,	,
12519	353	12	let	let	VB
12519	353	13	it	-PRON-	PRP
12519	353	14	lie	lie	VB
12519	353	15	ten	ten	CD
12519	353	16	days	day	NNS
12519	353	17	,	,	,
12519	353	18	then	then	RB
12519	353	19	boil	boil	VB
12519	353	20	it	-PRON-	PRP
12519	353	21	,	,	,
12519	353	22	and	and	CC
12519	353	23	put	put	VB
12519	353	24	either	either	DT
12519	353	25	carrots	carrot	NNS
12519	353	26	or	or	CC
12519	353	27	parsnips	parsnip	NNS
12519	353	28	under	under	IN
12519	353	29	it	-PRON-	PRP
12519	353	30	.	.	.
12519	354	1	*	*	NFP
12519	354	2	*	*	NFP
12519	354	3	*	*	NFP
12519	354	4	*	*	NFP
12519	354	5	*	*	NFP
12519	354	6	SHOTE	SHOTE	NNS
12519	354	7	'S	's	POS
12519	354	8	HEAD	HEAD	NNP
12519	354	9	.	.	.
12519	355	1	Take	take	VB
12519	355	2	out	out	RP
12519	355	3	the	the	DT
12519	355	4	brains	brain	NNS
12519	355	5	,	,	,
12519	355	6	and	and	CC
12519	355	7	boil	boil	VB
12519	355	8	the	the	DT
12519	355	9	head	head	NN
12519	355	10	till	till	IN
12519	355	11	quite	quite	RB
12519	355	12	tender	tender	NN
12519	355	13	,	,	,
12519	355	14	cut	cut	VB
12519	355	15	the	the	DT
12519	355	16	heart	heart	NN
12519	355	17	and	and	CC
12519	355	18	liver	liver	NN
12519	355	19	from	from	IN
12519	355	20	the	the	DT
12519	355	21	harslet	harslet	NN
12519	355	22	,	,	,
12519	355	23	and	and	CC
12519	355	24	boil	boil	VB
12519	355	25	the	the	DT
12519	355	26	feet	foot	NNS
12519	355	27	with	with	IN
12519	355	28	the	the	DT
12519	355	29	head	head	NN
12519	355	30	;	;	:
12519	355	31	cut	cut	VB
12519	355	32	all	all	PDT
12519	355	33	the	the	DT
12519	355	34	meat	meat	NN
12519	355	35	from	from	IN
12519	355	36	the	the	DT
12519	355	37	head	head	NN
12519	355	38	in	in	IN
12519	355	39	small	small	JJ
12519	355	40	pieces	piece	NNS
12519	355	41	,	,	,
12519	355	42	mince	mince	VB
12519	355	43	the	the	DT
12519	355	44	tongue	tongue	NN
12519	355	45	and	and	CC
12519	355	46	chop	chop	VB
12519	355	47	the	the	DT
12519	355	48	brains	brain	NNS
12519	355	49	small	small	JJ
12519	355	50	,	,	,
12519	355	51	take	take	VB
12519	355	52	some	some	DT
12519	355	53	of	of	IN
12519	355	54	the	the	DT
12519	355	55	water	water	NN
12519	355	56	the	the	DT
12519	355	57	head	head	NN
12519	355	58	was	be	VBD
12519	355	59	boiled	boil	VBN
12519	355	60	in	in	RP
12519	355	61	,	,	,
12519	355	62	season	season	VB
12519	355	63	it	-PRON-	PRP
12519	355	64	with	with	IN
12519	355	65	onion	onion	NN
12519	355	66	,	,	,
12519	355	67	parsley	parsley	NN
12519	355	68	and	and	CC
12519	355	69	thyme	thyme	NNS
12519	355	70	,	,	,
12519	355	71	all	all	DT
12519	355	72	chopped	chop	VBN
12519	355	73	fine	fine	JJ
12519	355	74	,	,	,
12519	355	75	add	add	VB
12519	355	76	any	any	DT
12519	355	77	kind	kind	NN
12519	355	78	of	of	IN
12519	355	79	catsup	catsup	NN
12519	355	80	--	--	:
12519	355	81	thicken	thicken	VB
12519	355	82	it	-PRON-	PRP
12519	355	83	with	with	IN
12519	355	84	butter	butter	NN
12519	355	85	and	and	CC
12519	355	86	brown	brown	JJ
12519	355	87	flour	flour	NN
12519	355	88	,	,	,
12519	355	89	stew	stew	VB
12519	355	90	the	the	DT
12519	355	91	whole	whole	NN
12519	355	92	in	in	IN
12519	355	93	it	-PRON-	PRP
12519	355	94	fifteen	fifteen	CD
12519	355	95	minutes	minute	NNS
12519	355	96	,	,	,
12519	355	97	and	and	CC
12519	355	98	put	put	VBD
12519	355	99	it	-PRON-	PRP
12519	355	100	in	in	IN
12519	355	101	the	the	DT
12519	355	102	dish	dish	NN
12519	355	103	:	:	:
12519	355	104	have	have	VB
12519	355	105	the	the	DT
12519	355	106	heart	heart	NN
12519	355	107	roasted	roast	VBN
12519	355	108	to	to	TO
12519	355	109	put	put	VB
12519	355	110	in	in	IN
12519	355	111	the	the	DT
12519	355	112	middle	middle	NN
12519	355	113	,	,	,
12519	355	114	lay	lie	VBD
12519	355	115	the	the	DT
12519	355	116	broiled	broil	VBN
12519	355	117	liver	liver	NN
12519	355	118	around	around	RB
12519	355	119	,	,	,
12519	355	120	and	and	CC
12519	355	121	garnish	garnish	VB
12519	355	122	it	-PRON-	PRP
12519	355	123	with	with	IN
12519	355	124	green	green	JJ
12519	355	125	pickle	pickle	NN
12519	355	126	.	.	.
12519	356	1	*	*	NFP
12519	356	2	*	*	NFP
12519	356	3	*	*	NFP
12519	356	4	*	*	NFP
12519	356	5	*	*	NFP
12519	356	6	LEG	leg	NN
12519	356	7	OF	of	IN
12519	356	8	PORK	PORK	NNP
12519	356	9	WITH	with	IN
12519	356	10	PEASE	PEASE	NNP
12519	356	11	PUDDING	pudding	NN
12519	356	12	.	.	.
12519	357	1	Boil	Boil	NNP
12519	357	2	a	a	DT
12519	357	3	small	small	JJ
12519	357	4	leg	leg	NN
12519	357	5	of	of	IN
12519	357	6	pork	pork	NN
12519	357	7	that	that	WDT
12519	357	8	has	have	VBZ
12519	357	9	been	be	VBN
12519	357	10	sufficiently	sufficiently	RB
12519	357	11	salted	salt	VBN
12519	357	12	,	,	,
12519	357	13	score	score	VB
12519	357	14	the	the	DT
12519	357	15	top	top	NN
12519	357	16	and	and	CC
12519	357	17	serve	serve	VB
12519	357	18	it	-PRON-	PRP
12519	357	19	up	up	RP
12519	357	20	;	;	:
12519	357	21	the	the	DT
12519	357	22	pudding	pudding	NN
12519	357	23	must	must	MD
12519	357	24	be	be	VB
12519	357	25	in	in	IN
12519	357	26	a	a	DT
12519	357	27	separate	separate	JJ
12519	357	28	dish	dish	NN
12519	357	29	;	;	:
12519	357	30	get	get	VB
12519	357	31	small	small	JJ
12519	357	32	delicate	delicate	JJ
12519	357	33	pease	pease	NN
12519	357	34	,	,	,
12519	357	35	wash	wash	VB
12519	357	36	them	-PRON-	PRP
12519	357	37	well	well	RB
12519	357	38	,	,	,
12519	357	39	and	and	CC
12519	357	40	tie	tie	VB
12519	357	41	them	-PRON-	PRP
12519	357	42	in	in	IN
12519	357	43	a	a	DT
12519	357	44	cloth	cloth	NN
12519	357	45	,	,	,
12519	357	46	allowing	allow	VBG
12519	357	47	a	a	DT
12519	357	48	little	little	JJ
12519	357	49	room	room	NN
12519	357	50	for	for	IN
12519	357	51	swelling	swelling	NN
12519	357	52	,	,	,
12519	357	53	boil	boil	VB
12519	357	54	them	-PRON-	PRP
12519	357	55	with	with	IN
12519	357	56	the	the	DT
12519	357	57	pork	pork	NN
12519	357	58	,	,	,
12519	357	59	then	then	RB
12519	357	60	mash	mash	NN
12519	357	61	and	and	CC
12519	357	62	season	season	VB
12519	357	63	them	-PRON-	PRP
12519	357	64	,	,	,
12519	357	65	tie	tie	VB
12519	357	66	them	-PRON-	PRP
12519	357	67	up	up	RP
12519	357	68	again	again	RB
12519	357	69	and	and	CC
12519	357	70	finish	finish	NN
12519	357	71	boiling	boil	VBG
12519	357	72	it	-PRON-	PRP
12519	357	73	;	;	:
12519	357	74	take	take	VB
12519	357	75	care	care	NN
12519	357	76	not	not	RB
12519	357	77	to	to	TO
12519	357	78	break	break	VB
12519	357	79	the	the	DT
12519	357	80	pudding	pudding	NN
12519	357	81	in	in	IN
12519	357	82	turning	turn	VBG
12519	357	83	it	-PRON-	PRP
12519	357	84	out	out	RP
12519	357	85	.	.	.
12519	358	1	*	*	NFP
12519	358	2	*	*	NFP
12519	358	3	*	*	NFP
12519	358	4	*	*	NFP
12519	358	5	*	*	NFP
12519	358	6	STEWED	STEWED	NNP
12519	358	7	CHINE	CHINE	NNP
12519	358	8	.	.	.
12519	359	1	Take	take	VB
12519	359	2	the	the	DT
12519	359	3	neck	neck	NN
12519	359	4	chine	chine	NN
12519	359	5	,	,	,
12519	359	6	rub	rub	VB
12519	359	7	it	-PRON-	PRP
12519	359	8	well	well	RB
12519	359	9	with	with	IN
12519	359	10	salt	salt	NN
12519	359	11	,	,	,
12519	359	12	lay	lie	VBD
12519	359	13	it	-PRON-	PRP
12519	359	14	in	in	IN
12519	359	15	a	a	DT
12519	359	16	pan	pan	NN
12519	359	17	,	,	,
12519	359	18	put	put	VB
12519	359	19	it	-PRON-	PRP
12519	359	20	in	in	IN
12519	359	21	a	a	DT
12519	359	22	pint	pint	NN
12519	359	23	of	of	IN
12519	359	24	water	water	NN
12519	359	25	,	,	,
12519	359	26	and	and	CC
12519	359	27	fill	fill	VB
12519	359	28	it	-PRON-	PRP
12519	359	29	up	up	RP
12519	359	30	with	with	IN
12519	359	31	sweet	sweet	JJ
12519	359	32	potatos	potato	NNS
12519	359	33	nicely	nicely	RB
12519	359	34	washed	wash	VBD
12519	359	35	,	,	,
12519	359	36	but	but	CC
12519	359	37	not	not	RB
12519	359	38	peeled	peel	VBN
12519	359	39	,	,	,
12519	359	40	cover	cover	VB
12519	359	41	it	-PRON-	PRP
12519	359	42	close	close	RB
12519	359	43	and	and	CC
12519	359	44	bake	bake	VB
12519	359	45	it	-PRON-	PRP
12519	359	46	till	till	IN
12519	359	47	done	do	VBN
12519	359	48	;	;	:
12519	359	49	serve	serve	VB
12519	359	50	it	-PRON-	PRP
12519	359	51	up	up	RP
12519	359	52	with	with	IN
12519	359	53	the	the	DT
12519	359	54	potatos	potato	NNS
12519	359	55	,	,	,
12519	359	56	put	put	VBD
12519	359	57	a	a	DT
12519	359	58	little	little	JJ
12519	359	59	of	of	IN
12519	359	60	the	the	DT
12519	359	61	gravy	gravy	NN
12519	359	62	in	in	IN
12519	359	63	the	the	DT
12519	359	64	dish	dish	NN
12519	359	65	.	.	.
12519	360	1	*	*	NFP
12519	360	2	*	*	NFP
12519	360	3	*	*	NFP
12519	360	4	*	*	NFP
12519	360	5	*	*	NFP
12519	360	6	TO	to	IN
12519	360	7	TOAST	TOAST	NNP
12519	360	8	A	A	NNP
12519	360	9	HAM	ham	NN
12519	360	10	.	.	.
12519	361	1	Boil	boil	VB
12519	361	2	it	-PRON-	PRP
12519	361	3	well	well	RB
12519	361	4	,	,	,
12519	361	5	take	take	VB
12519	361	6	off	off	RP
12519	361	7	the	the	DT
12519	361	8	skin	skin	NN
12519	361	9	,	,	,
12519	361	10	and	and	CC
12519	361	11	cover	cover	VB
12519	361	12	the	the	DT
12519	361	13	top	top	JJ
12519	361	14	thickly	thickly	RB
12519	361	15	with	with	IN
12519	361	16	bread	bread	NN
12519	361	17	crumbs	crumb	NNS
12519	361	18	,	,	,
12519	361	19	put	put	VBD
12519	361	20	it	-PRON-	PRP
12519	361	21	in	in	IN
12519	361	22	an	an	DT
12519	361	23	oven	oven	NN
12519	361	24	to	to	TO
12519	361	25	brown	brown	VB
12519	361	26	,	,	,
12519	361	27	and	and	CC
12519	361	28	serve	serve	VB
12519	361	29	it	-PRON-	PRP
12519	361	30	up	up	RP
12519	361	31	.	.	.
12519	362	1	*	*	NFP
12519	362	2	*	*	NFP
12519	362	3	*	*	NFP
12519	362	4	*	*	NFP
12519	362	5	*	*	NFP
12519	362	6	TO	to	IN
12519	362	7	STUFF	STUFF	NNP
12519	362	8	A	a	DT
12519	362	9	HAM	ham	NN
12519	362	10	.	.	.
12519	363	1	Take	take	VB
12519	363	2	a	a	DT
12519	363	3	well	well	RB
12519	363	4	smoked	smoke	VBN
12519	363	5	ham	ham	NN
12519	363	6	,	,	,
12519	363	7	wash	wash	VB
12519	363	8	it	-PRON-	PRP
12519	363	9	very	very	RB
12519	363	10	clean	clean	JJ
12519	363	11	,	,	,
12519	363	12	make	make	VBP
12519	363	13	incisions	incision	NNS
12519	363	14	all	all	RB
12519	363	15	over	over	IN
12519	363	16	the	the	DT
12519	363	17	top	top	JJ
12519	363	18	two	two	CD
12519	363	19	inches	inch	NNS
12519	363	20	deep	deep	JJ
12519	363	21	,	,	,
12519	363	22	stuff	stuff	VB
12519	363	23	them	-PRON-	PRP
12519	363	24	quite	quite	RB
12519	363	25	full	full	JJ
12519	363	26	with	with	IN
12519	363	27	parsley	parsley	NN
12519	363	28	chopped	chop	VBN
12519	363	29	small	small	JJ
12519	363	30	and	and	CC
12519	363	31	some	some	DT
12519	363	32	pepper	pepper	NN
12519	363	33	,	,	,
12519	363	34	boil	boil	VB
12519	363	35	the	the	DT
12519	363	36	ham	ham	NN
12519	363	37	sufficiently	sufficiently	RB
12519	363	38	;	;	:
12519	363	39	do	do	VB
12519	363	40	not	not	RB
12519	363	41	take	take	VB
12519	363	42	off	off	RP
12519	363	43	the	the	DT
12519	363	44	skin	skin	NN
12519	363	45	.	.	.
12519	364	1	It	-PRON-	PRP
12519	364	2	must	must	MD
12519	364	3	be	be	VB
12519	364	4	eaten	eat	VBN
12519	364	5	cold	cold	JJ
12519	364	6	.	.	.
12519	365	1	*	*	NFP
12519	365	2	*	*	NFP
12519	365	3	*	*	NFP
12519	365	4	*	*	NFP
12519	365	5	*	*	NFP
12519	365	6	SOUSED	soused	NN
12519	365	7	FEET	foot	NNS
12519	365	8	IN	in	IN
12519	365	9	RAGOUT	RAGOUT	NNP
12519	365	10	.	.	.
12519	366	1	Split	split	VB
12519	366	2	the	the	DT
12519	366	3	feet	foot	NNS
12519	366	4	in	in	IN
12519	366	5	two	two	CD
12519	366	6	,	,	,
12519	366	7	dredge	dredge	VB
12519	366	8	them	-PRON-	PRP
12519	366	9	with	with	IN
12519	366	10	flour	flour	NN
12519	366	11	and	and	CC
12519	366	12	fry	fry	VB
12519	366	13	them	-PRON-	PRP
12519	366	14	a	a	DT
12519	366	15	nice	nice	JJ
12519	366	16	brown	brown	NN
12519	366	17	;	;	:
12519	366	18	have	have	VBP
12519	366	19	some	some	DT
12519	366	20	well	well	RB
12519	366	21	seasoned	season	VBN
12519	366	22	gravy	gravy	NN
12519	366	23	thickened	thicken	VBN
12519	366	24	with	with	IN
12519	366	25	brown	brown	JJ
12519	366	26	flour	flour	NN
12519	366	27	and	and	CC
12519	366	28	butter	butter	NN
12519	366	29	;	;	:
12519	366	30	stew	stew	VB
12519	366	31	the	the	DT
12519	366	32	feet	foot	NNS
12519	366	33	in	in	IN
12519	366	34	it	-PRON-	PRP
12519	366	35	a	a	DT
12519	366	36	few	few	JJ
12519	366	37	minutes	minute	NNS
12519	366	38	.	.	.
12519	367	1	*	*	NFP
12519	367	2	*	*	NFP
12519	367	3	*	*	NFP
12519	367	4	*	*	NFP
12519	367	5	*	*	NFP
12519	367	6	TO	to	IN
12519	367	7	MAKE	MAKE	NNP
12519	367	8	SAUSAGES	SAUSAGES	NNP
12519	367	9	.	.	.
12519	368	1	Take	take	VB
12519	368	2	the	the	DT
12519	368	3	tender	tender	NN
12519	368	4	pieces	piece	NNS
12519	368	5	of	of	IN
12519	368	6	fresh	fresh	JJ
12519	368	7	pork	pork	NN
12519	368	8	,	,	,
12519	368	9	chop	chop	VB
12519	368	10	them	-PRON-	PRP
12519	368	11	exceedingly	exceedingly	RB
12519	368	12	fine	fine	JJ
12519	368	13	--	--	:
12519	368	14	chop	chop	VB
12519	368	15	some	some	DT
12519	368	16	of	of	IN
12519	368	17	the	the	DT
12519	368	18	leaf	leaf	NN
12519	368	19	fat	fat	NN
12519	368	20	,	,	,
12519	368	21	and	and	CC
12519	368	22	put	put	VBD
12519	368	23	them	-PRON-	PRP
12519	368	24	together	together	RB
12519	368	25	in	in	IN
12519	368	26	the	the	DT
12519	368	27	proportion	proportion	NN
12519	368	28	of	of	IN
12519	368	29	three	three	CD
12519	368	30	pounds	pound	NNS
12519	368	31	of	of	IN
12519	368	32	pork	pork	NN
12519	368	33	to	to	IN
12519	368	34	one	one	CD
12519	368	35	of	of	IN
12519	368	36	fat	fat	NN
12519	368	37	,	,	,
12519	368	38	season	season	VB
12519	368	39	it	-PRON-	PRP
12519	368	40	very	very	RB
12519	368	41	high	high	JJ
12519	368	42	with	with	IN
12519	368	43	pepper	pepper	NN
12519	368	44	and	and	CC
12519	368	45	salt	salt	NN
12519	368	46	,	,	,
12519	368	47	add	add	VB
12519	368	48	a	a	DT
12519	368	49	small	small	JJ
12519	368	50	quantity	quantity	NN
12519	368	51	of	of	IN
12519	368	52	dried	dry	VBN
12519	368	53	sage	sage	NN
12519	368	54	rubbed	rub	VBN
12519	368	55	to	to	IN
12519	368	56	a	a	DT
12519	368	57	powder	powder	NN
12519	368	58	,	,	,
12519	368	59	have	have	VBP
12519	368	60	the	the	DT
12519	368	61	skins	skin	NNS
12519	368	62	nicely	nicely	RB
12519	368	63	prepared	prepare	VBN
12519	368	64	,	,	,
12519	368	65	fill	fill	VB
12519	368	66	them	-PRON-	PRP
12519	368	67	and	and	CC
12519	368	68	hang	hang	VB
12519	368	69	them	-PRON-	PRP
12519	368	70	in	in	IN
12519	368	71	a	a	DT
12519	368	72	dry	dry	JJ
12519	368	73	place	place	NN
12519	368	74	.	.	.
12519	369	1	Sausages	sausage	NNS
12519	369	2	are	be	VBP
12519	369	3	excellent	excellent	JJ
12519	369	4	made	make	VBN
12519	369	5	into	into	IN
12519	369	6	cakes	cake	NNS
12519	369	7	and	and	CC
12519	369	8	fried	fry	VBN
12519	369	9	,	,	,
12519	369	10	but	but	CC
12519	369	11	will	will	MD
12519	369	12	not	not	RB
12519	369	13	keep	keep	VB
12519	369	14	so	so	RB
12519	369	15	well	well	RB
12519	369	16	as	as	IN
12519	369	17	in	in	IN
12519	369	18	skins	skin	NNS
12519	369	19	.	.	.
12519	370	1	*	*	NFP
12519	370	2	*	*	NFP
12519	370	3	*	*	NFP
12519	370	4	*	*	NFP
12519	370	5	*	*	NFP
12519	370	6	TO	to	IN
12519	370	7	MAKE	MAKE	NNP
12519	370	8	BLACK	BLACK	NNP
12519	370	9	PUDDINGS	pudding	NNS
12519	370	10	.	.	.
12519	371	1	Catch	catch	VB
12519	371	2	the	the	DT
12519	371	3	blood	blood	NN
12519	371	4	as	as	IN
12519	371	5	it	-PRON-	PRP
12519	371	6	runs	run	VBZ
12519	371	7	from	from	IN
12519	371	8	the	the	DT
12519	371	9	hog	hog	NN
12519	371	10	,	,	,
12519	371	11	stir	stir	VB
12519	371	12	it	-PRON-	PRP
12519	371	13	continually	continually	RB
12519	371	14	till	till	IN
12519	371	15	cold	cold	JJ
12519	371	16	to	to	TO
12519	371	17	prevent	prevent	VB
12519	371	18	its	-PRON-	PRP$
12519	371	19	coagulating	coagulating	NN
12519	371	20	;	;	:
12519	371	21	when	when	WRB
12519	371	22	cold	cold	JJ
12519	371	23	thicken	thicken	NNP
12519	371	24	it	-PRON-	PRP
12519	371	25	with	with	IN
12519	371	26	boiled	boil	VBN
12519	371	27	rice	rice	NN
12519	371	28	or	or	CC
12519	371	29	oatmeal	oatmeal	NN
12519	371	30	,	,	,
12519	371	31	add	add	VB
12519	371	32	leaf	leaf	NN
12519	371	33	fat	fat	NN
12519	371	34	chopped	chop	VBD
12519	371	35	small	small	JJ
12519	371	36	,	,	,
12519	371	37	pepper	pepper	NN
12519	371	38	,	,	,
12519	371	39	salt	salt	NN
12519	371	40	,	,	,
12519	371	41	and	and	CC
12519	371	42	any	any	DT
12519	371	43	herbs	herb	NNS
12519	371	44	that	that	WDT
12519	371	45	are	be	VBP
12519	371	46	liked	like	VBN
12519	371	47	,	,	,
12519	371	48	fill	fill	VB
12519	371	49	the	the	DT
12519	371	50	skins	skin	NNS
12519	371	51	and	and	CC
12519	371	52	smoke	smoke	VB
12519	371	53	them	-PRON-	PRP
12519	371	54	two	two	CD
12519	371	55	or	or	CC
12519	371	56	three	three	CD
12519	371	57	days	day	NNS
12519	371	58	;	;	:
12519	371	59	they	-PRON-	PRP
12519	371	60	must	must	MD
12519	371	61	be	be	VB
12519	371	62	boiled	boil	VBN
12519	371	63	before	before	IN
12519	371	64	they	-PRON-	PRP
12519	371	65	are	be	VBP
12519	371	66	hung	hang	VBN
12519	371	67	up	up	RP
12519	371	68	,	,	,
12519	371	69	and	and	CC
12519	371	70	prick	prick	VB
12519	371	71	them	-PRON-	PRP
12519	371	72	with	with	IN
12519	371	73	a	a	DT
12519	371	74	fork	fork	NN
12519	371	75	to	to	TO
12519	371	76	keep	keep	VB
12519	371	77	them	-PRON-	PRP
12519	371	78	from	from	IN
12519	371	79	bursting	burst	VBG
12519	371	80	.	.	.
12519	372	1	*	*	NFP
12519	372	2	*	*	NFP
12519	372	3	*	*	NFP
12519	372	4	*	*	NFP
12519	372	5	*	*	NFP
12519	372	6	A	a	DT
12519	372	7	SEA	SEA	NNP
12519	372	8	PIE	pie	NN
12519	372	9	.	.	.
12519	373	1	Lay	Lay	NNP
12519	373	2	at	at	IN
12519	373	3	the	the	DT
12519	373	4	bottom	bottom	NN
12519	373	5	of	of	IN
12519	373	6	a	a	DT
12519	373	7	small	small	JJ
12519	373	8	Dutch	Dutch	NNPS
12519	373	9	oven	oven	VB
12519	373	10	some	some	DT
12519	373	11	slices	slice	NNS
12519	373	12	of	of	IN
12519	373	13	boiled	boil	VBN
12519	373	14	pork	pork	NN
12519	373	15	or	or	CC
12519	373	16	salt	salt	NN
12519	373	17	beef	beef	NN
12519	373	18	,	,	,
12519	373	19	then	then	RB
12519	373	20	potatos	potatos	NNP
12519	373	21	and	and	CC
12519	373	22	onions	onion	NNS
12519	373	23	cut	cut	VBD
12519	373	24	in	in	IN
12519	373	25	slices	slice	NNS
12519	373	26	,	,	,
12519	373	27	salt	salt	NN
12519	373	28	,	,	,
12519	373	29	pepper	pepper	NN
12519	373	30	,	,	,
12519	373	31	thyme	thyme	NNS
12519	373	32	and	and	CC
12519	373	33	parsley	parsley	NN
12519	373	34	shred	shre	VBD
12519	373	35	fine	fine	RB
12519	373	36	,	,	,
12519	373	37	some	some	DT
12519	373	38	crackers	cracker	NNS
12519	373	39	soaked	soak	VBD
12519	373	40	,	,	,
12519	373	41	and	and	CC
12519	373	42	a	a	DT
12519	373	43	layer	layer	NN
12519	373	44	of	of	IN
12519	373	45	fowls	fowl	NNS
12519	373	46	cut	cut	VBN
12519	373	47	up	up	RP
12519	373	48	,	,	,
12519	373	49	or	or	CC
12519	373	50	slices	slice	NNS
12519	373	51	of	of	IN
12519	373	52	veal	veal	NN
12519	373	53	;	;	:
12519	373	54	cover	cover	VB
12519	373	55	them	-PRON-	PRP
12519	373	56	with	with	IN
12519	373	57	a	a	DT
12519	373	58	paste	paste	NN
12519	373	59	not	not	RB
12519	373	60	too	too	RB
12519	373	61	rich	rich	JJ
12519	373	62	,	,	,
12519	373	63	put	put	VB
12519	373	64	another	another	DT
12519	373	65	layer	layer	NN
12519	373	66	of	of	IN
12519	373	67	each	each	DT
12519	373	68	article	article	NN
12519	373	69	,	,	,
12519	373	70	and	and	CC
12519	373	71	cover	cover	VB
12519	373	72	them	-PRON-	PRP
12519	373	73	with	with	IN
12519	373	74	paste	paste	NN
12519	373	75	until	until	IN
12519	373	76	the	the	DT
12519	373	77	oven	oven	NN
12519	373	78	is	be	VBZ
12519	373	79	full	full	JJ
12519	373	80	;	;	:
12519	373	81	put	put	VB
12519	373	82	a	a	DT
12519	373	83	little	little	JJ
12519	373	84	butter	butter	NN
12519	373	85	between	between	IN
12519	373	86	each	each	DT
12519	373	87	layer	layer	NN
12519	373	88	,	,	,
12519	373	89	pour	pour	VBP
12519	373	90	in	in	IN
12519	373	91	water	water	NN
12519	373	92	till	till	IN
12519	373	93	it	-PRON-	PRP
12519	373	94	reaches	reach	VBZ
12519	373	95	the	the	DT
12519	373	96	top	top	JJ
12519	373	97	crust	crust	NN
12519	373	98	,	,	,
12519	373	99	to	to	TO
12519	373	100	which	which	WDT
12519	373	101	you	-PRON-	PRP
12519	373	102	must	must	MD
12519	373	103	add	add	VB
12519	373	104	wine	wine	NN
12519	373	105	,	,	,
12519	373	106	catsup	catsup	NN
12519	373	107	of	of	IN
12519	373	108	any	any	DT
12519	373	109	kind	kind	NN
12519	373	110	you	-PRON-	PRP
12519	373	111	please	please	VBP
12519	373	112	,	,	,
12519	373	113	and	and	CC
12519	373	114	some	some	DT
12519	373	115	pounded	pound	VBN
12519	373	116	cloves	clove	NNS
12519	373	117	;	;	:
12519	373	118	let	let	VB
12519	373	119	it	-PRON-	PRP
12519	373	120	stew	stew	VB
12519	373	121	until	until	IN
12519	373	122	there	there	EX
12519	373	123	is	be	VBZ
12519	373	124	just	just	RB
12519	373	125	gravy	gravy	VBG
12519	373	126	enough	enough	RB
12519	373	127	left	left	RB
12519	373	128	;	;	:
12519	373	129	serve	serve	VB
12519	373	130	it	-PRON-	PRP
12519	373	131	in	in	IN
12519	373	132	a	a	DT
12519	373	133	deep	deep	JJ
12519	373	134	dish	dish	NN
12519	373	135	and	and	CC
12519	373	136	pour	pour	VB
12519	373	137	the	the	DT
12519	373	138	gravy	gravy	NN
12519	373	139	on	on	IN
12519	373	140	.	.	.
12519	374	1	*	*	NFP
12519	374	2	*	*	NFP
12519	374	3	*	*	NFP
12519	374	4	*	*	NFP
12519	374	5	*	*	NFP
12519	374	6	TO	to	IN
12519	374	7	MAKE	MAKE	NNP
12519	374	8	PASTE	PASTE	NNP
12519	374	9	FOR	for	IN
12519	374	10	THE	the	DT
12519	374	11	PIE	PIE	NNP
12519	374	12	.	.	.
12519	375	1	Pour	pour	VB
12519	375	2	half	half	PDT
12519	375	3	a	a	DT
12519	375	4	pound	pound	NN
12519	375	5	of	of	IN
12519	375	6	butter	butter	NN
12519	375	7	or	or	CC
12519	375	8	dripping	drip	VBG
12519	375	9	,	,	,
12519	375	10	boiling	boil	VBG
12519	375	11	hot	hot	JJ
12519	375	12	,	,	,
12519	375	13	into	into	IN
12519	375	14	a	a	DT
12519	375	15	quart	quart	NN
12519	375	16	of	of	IN
12519	375	17	flour	flour	NN
12519	375	18	,	,	,
12519	375	19	add	add	VB
12519	375	20	as	as	RB
12519	375	21	much	much	JJ
12519	375	22	water	water	NN
12519	375	23	as	as	IN
12519	375	24	will	will	MD
12519	375	25	make	make	VB
12519	375	26	it	-PRON-	PRP
12519	375	27	a	a	DT
12519	375	28	paste	paste	NN
12519	375	29	,	,	,
12519	375	30	work	work	VB
12519	375	31	it	-PRON-	PRP
12519	375	32	and	and	CC
12519	375	33	roll	roll	VB
12519	375	34	it	-PRON-	PRP
12519	375	35	well	well	RB
12519	375	36	before	before	IN
12519	375	37	you	-PRON-	PRP
12519	375	38	use	use	VBP
12519	375	39	it	-PRON-	PRP
12519	375	40	.	.	.
12519	376	1	It	-PRON-	PRP
12519	376	2	is	be	VBZ
12519	376	3	quite	quite	PDT
12519	376	4	a	a	DT
12519	376	5	savoury	savoury	NN
12519	376	6	paste	paste	NN
12519	376	7	.	.	.
12519	377	1	*	*	NFP
12519	377	2	*	*	NFP
12519	377	3	*	*	NFP
12519	377	4	*	*	NFP
12519	377	5	*	*	NFP
12519	377	6	BOLOGNA	bologna	NN
12519	377	7	SAUSAGES	sausages	NN
12519	377	8	.	.	.
12519	378	1	Take	take	VB
12519	378	2	one	one	CD
12519	378	3	pound	pound	NN
12519	378	4	of	of	IN
12519	378	5	bacon	bacon	NN
12519	378	6	--	--	:
12519	378	7	fat	fat	JJ
12519	378	8	and	and	CC
12519	378	9	lean	lean	JJ
12519	378	10	,	,	,
12519	378	11	one	one	CD
12519	378	12	ditto	ditto	NN
12519	378	13	veal	veal	NN
12519	378	14	,	,	,
12519	378	15	do	do	VBP
12519	378	16	.	.	.
12519	378	17	,	,	,
12519	378	18	pork	pork	NN
12519	378	19	,	,	,
12519	378	20	do	do	VBP
12519	378	21	.	.	.
12519	378	22	,	,	,
12519	378	23	suet	suet	NN
12519	378	24	,	,	,
12519	378	25	chop	chop	VBP
12519	378	26	all	all	DT
12519	378	27	fine	fine	JJ
12519	378	28	,	,	,
12519	378	29	season	season	NN
12519	378	30	highly	highly	RB
12519	378	31	:	:	:
12519	378	32	fill	fill	VB
12519	378	33	the	the	DT
12519	378	34	skins	skin	NNS
12519	378	35	,	,	,
12519	378	36	prick	prick	VB
12519	378	37	and	and	CC
12519	378	38	boil	boil	VB
12519	378	39	them	-PRON-	PRP
12519	378	40	an	an	DT
12519	378	41	hour	hour	NN
12519	378	42	,	,	,
12519	378	43	and	and	CC
12519	378	44	hang	hang	VB
12519	378	45	them	-PRON-	PRP
12519	378	46	to	to	TO
12519	378	47	dry	dry	VB
12519	378	48	--	--	:
12519	378	49	grated	grate	VBN
12519	378	50	bread	bread	NN
12519	378	51	or	or	CC
12519	378	52	boiled	boil	VBN
12519	378	53	rice	rice	NN
12519	378	54	may	may	MD
12519	378	55	be	be	VB
12519	378	56	added	add	VBN
12519	378	57	:	:	:
12519	378	58	clean	clean	VB
12519	378	59	the	the	DT
12519	378	60	skins	skin	NNS
12519	378	61	with	with	IN
12519	378	62	salt	salt	NN
12519	378	63	and	and	CC
12519	378	64	vinegar	vinegar	NN
12519	378	65	.	.	.
12519	379	1	*	*	NFP
12519	379	2	*	*	NFP
12519	379	3	*	*	NFP
12519	379	4	*	*	NFP
12519	379	5	*	*	NFP
12519	379	6	FISH	FISH	NNS
12519	379	7	.	.	.
12519	380	1	TO	to	IN
12519	380	2	CURE	CURE	NNP
12519	380	3	HERRINGS	herring	NNS
12519	380	4	.	.	.
12519	381	1	The	the	DT
12519	381	2	best	good	JJS
12519	381	3	method	method	NN
12519	381	4	for	for	IN
12519	381	5	preserving	preserve	VBG
12519	381	6	herrings	herring	NNS
12519	381	7	,	,	,
12519	381	8	and	and	CC
12519	381	9	which	which	WDT
12519	381	10	may	may	MD
12519	381	11	be	be	VB
12519	381	12	followed	follow	VBN
12519	381	13	with	with	IN
12519	381	14	ease	ease	NN
12519	381	15	,	,	,
12519	381	16	for	for	IN
12519	381	17	a	a	DT
12519	381	18	small	small	JJ
12519	381	19	family	family	NN
12519	381	20	,	,	,
12519	381	21	is	be	VBZ
12519	381	22	to	to	TO
12519	381	23	take	take	VB
12519	381	24	the	the	DT
12519	381	25	brine	brine	NN
12519	381	26	left	left	IN
12519	381	27	of	of	IN
12519	381	28	your	-PRON-	PRP$
12519	381	29	winter	winter	NN
12519	381	30	stock	stock	NN
12519	381	31	for	for	IN
12519	381	32	beef	beef	NN
12519	381	33	,	,	,
12519	381	34	to	to	IN
12519	381	35	the	the	DT
12519	381	36	fishing	fishing	NN
12519	381	37	place	place	NN
12519	381	38	,	,	,
12519	381	39	and	and	CC
12519	381	40	when	when	WRB
12519	381	41	the	the	DT
12519	381	42	seine	seine	NN
12519	381	43	is	be	VBZ
12519	381	44	hauled	haul	VBN
12519	381	45	,	,	,
12519	381	46	to	to	TO
12519	381	47	pick	pick	VB
12519	381	48	out	out	RP
12519	381	49	the	the	DT
12519	381	50	largest	large	JJS
12519	381	51	herrings	herring	NNS
12519	381	52	,	,	,
12519	381	53	and	and	CC
12519	381	54	throw	throw	VB
12519	381	55	them	-PRON-	PRP
12519	381	56	alive	alive	JJ
12519	381	57	into	into	IN
12519	381	58	the	the	DT
12519	381	59	brine	brine	NN
12519	381	60	;	;	:
12519	381	61	let	let	VB
12519	381	62	them	-PRON-	PRP
12519	381	63	remain	remain	VB
12519	381	64	twenty	twenty	CD
12519	381	65	-	-	HYPH
12519	381	66	four	four	CD
12519	381	67	hours	hour	NNS
12519	381	68	,	,	,
12519	381	69	take	take	VB
12519	381	70	them	-PRON-	PRP
12519	381	71	out	out	RP
12519	381	72	and	and	CC
12519	381	73	lay	lie	VBD
12519	381	74	them	-PRON-	PRP
12519	381	75	on	on	IN
12519	381	76	sloping	slope	VBG
12519	381	77	planks	plank	NNS
12519	381	78	,	,	,
12519	381	79	that	that	IN
12519	381	80	the	the	DT
12519	381	81	brine	brine	NN
12519	381	82	may	may	MD
12519	381	83	drain	drain	VB
12519	381	84	off	off	RP
12519	381	85	;	;	:
12519	381	86	have	have	VB
12519	381	87	a	a	DT
12519	381	88	tight	tight	JJ
12519	381	89	barrel	barrel	NN
12519	381	90	,	,	,
12519	381	91	put	put	VB
12519	381	92	some	some	DT
12519	381	93	coarse	coarse	JJ
12519	381	94	alum	alum	NN
12519	381	95	salt	salt	NN
12519	381	96	at	at	IN
12519	381	97	the	the	DT
12519	381	98	bottom	bottom	NN
12519	381	99	,	,	,
12519	381	100	then	then	RB
12519	381	101	put	put	VBD
12519	381	102	in	in	RP
12519	381	103	a	a	DT
12519	381	104	layer	layer	NN
12519	381	105	of	of	IN
12519	381	106	herrings	herring	NNS
12519	381	107	--	--	:
12519	381	108	take	take	VB
12519	381	109	care	care	NN
12519	381	110	not	not	RB
12519	381	111	to	to	TO
12519	381	112	bruise	bruise	VB
12519	381	113	them	-PRON-	PRP
12519	381	114	;	;	:
12519	381	115	sprinkle	sprinkle	VB
12519	381	116	over	over	IN
12519	381	117	it	-PRON-	PRP
12519	381	118	alum	alum	NNP
12519	381	119	salt	salt	NN
12519	381	120	and	and	CC
12519	381	121	some	some	DT
12519	381	122	saltpetre	saltpetre	NN
12519	381	123	,	,	,
12519	381	124	then	then	RB
12519	381	125	fish	fish	NN
12519	381	126	,	,	,
12519	381	127	salt	salt	NN
12519	381	128	,	,	,
12519	381	129	and	and	CC
12519	381	130	saltpetre	saltpetre	NN
12519	381	131	,	,	,
12519	381	132	till	till	IN
12519	381	133	the	the	DT
12519	381	134	barrel	barrel	NN
12519	381	135	is	be	VBZ
12519	381	136	full	full	JJ
12519	381	137	;	;	:
12519	381	138	keep	keep	VB
12519	381	139	a	a	DT
12519	381	140	board	board	NN
12519	381	141	over	over	IN
12519	381	142	it	-PRON-	PRP
12519	381	143	.	.	.
12519	382	1	Should	Should	MD
12519	382	2	they	-PRON-	PRP
12519	382	3	not	not	RB
12519	382	4	make	make	VB
12519	382	5	brine	brine	NN
12519	382	6	enough	enough	RB
12519	382	7	to	to	TO
12519	382	8	cover	cover	VB
12519	382	9	them	-PRON-	PRP
12519	382	10	in	in	IN
12519	382	11	a	a	DT
12519	382	12	few	few	JJ
12519	382	13	weeks	week	NNS
12519	382	14	,	,	,
12519	382	15	you	-PRON-	PRP
12519	382	16	must	must	MD
12519	382	17	add	add	VB
12519	382	18	some	some	DT
12519	382	19	,	,	,
12519	382	20	for	for	IN
12519	382	21	they	-PRON-	PRP
12519	382	22	will	will	MD
12519	382	23	be	be	VB
12519	382	24	rusty	rusty	JJ
12519	382	25	if	if	IN
12519	382	26	not	not	RB
12519	382	27	kept	keep	VBN
12519	382	28	under	under	IN
12519	382	29	brine	brine	NN
12519	382	30	.	.	.
12519	383	1	The	the	DT
12519	383	2	proper	proper	JJ
12519	383	3	time	time	NN
12519	383	4	to	to	TO
12519	383	5	salt	salt	VB
12519	383	6	them	-PRON-	PRP
12519	383	7	is	be	VBZ
12519	383	8	when	when	WRB
12519	383	9	they	-PRON-	PRP
12519	383	10	are	be	VBP
12519	383	11	quite	quite	RB
12519	383	12	fat	fat	JJ
12519	383	13	:	:	:
12519	383	14	the	the	DT
12519	383	15	scales	scale	NNS
12519	383	16	will	will	MD
12519	383	17	adhere	adhere	VB
12519	383	18	closely	closely	RB
12519	383	19	to	to	IN
12519	383	20	a	a	DT
12519	383	21	lean	lean	JJ
12519	383	22	herring	herring	NN
12519	383	23	,	,	,
12519	383	24	but	but	CC
12519	383	25	will	will	MD
12519	383	26	be	be	VB
12519	383	27	loose	loose	JJ
12519	383	28	on	on	IN
12519	383	29	a	a	DT
12519	383	30	fat	fat	JJ
12519	383	31	one	one	NN
12519	383	32	--	--	:
12519	383	33	the	the	DT
12519	383	34	former	former	JJ
12519	383	35	is	be	VBZ
12519	383	36	not	not	RB
12519	383	37	fit	fit	JJ
12519	383	38	to	to	TO
12519	383	39	be	be	VB
12519	383	40	eaten	eat	VBN
12519	383	41	.	.	.
12519	384	1	Do	do	VB
12519	384	2	not	not	RB
12519	384	3	be	be	VB
12519	384	4	sparing	spare	VBG
12519	384	5	of	of	IN
12519	384	6	salt	salt	NN
12519	384	7	when	when	WRB
12519	384	8	you	-PRON-	PRP
12519	384	9	put	put	VBP
12519	384	10	them	-PRON-	PRP
12519	384	11	up	up	RP
12519	384	12	.	.	.
12519	385	1	When	when	WRB
12519	385	2	they	-PRON-	PRP
12519	385	3	are	be	VBP
12519	385	4	to	to	TO
12519	385	5	be	be	VB
12519	385	6	used	use	VBN
12519	385	7	,	,	,
12519	385	8	take	take	VB
12519	385	9	a	a	DT
12519	385	10	few	few	JJ
12519	385	11	out	out	IN
12519	385	12	of	of	IN
12519	385	13	brine	brine	NN
12519	385	14	,	,	,
12519	385	15	soak	soak	VB
12519	385	16	them	-PRON-	PRP
12519	385	17	an	an	DT
12519	385	18	hour	hour	NN
12519	385	19	or	or	CC
12519	385	20	two	two	CD
12519	385	21	,	,	,
12519	385	22	scale	scale	VB
12519	385	23	them	-PRON-	PRP
12519	385	24	nicely	nicely	RB
12519	385	25	,	,	,
12519	385	26	pull	pull	VB
12519	385	27	off	off	RP
12519	385	28	the	the	DT
12519	385	29	gills	gill	NNS
12519	385	30	,	,	,
12519	385	31	and	and	CC
12519	385	32	the	the	DT
12519	385	33	only	only	JJ
12519	385	34	entrail	entrail	NN
12519	385	35	they	-PRON-	PRP
12519	385	36	have	have	VBP
12519	385	37	will	will	MD
12519	385	38	come	come	VB
12519	385	39	with	with	IN
12519	385	40	them	-PRON-	PRP
12519	385	41	;	;	:
12519	385	42	wash	wash	VB
12519	385	43	them	-PRON-	PRP
12519	385	44	clean	clean	JJ
12519	385	45	and	and	CC
12519	385	46	hang	hang	VB
12519	385	47	them	-PRON-	PRP
12519	385	48	up	up	RP
12519	385	49	to	to	TO
12519	385	50	dry	dry	VB
12519	385	51	.	.	.
12519	386	1	When	when	WRB
12519	386	2	to	to	TO
12519	386	3	be	be	VB
12519	386	4	broiled	broil	VBN
12519	386	5	,	,	,
12519	386	6	take	take	VB
12519	386	7	half	half	PDT
12519	386	8	a	a	DT
12519	386	9	sheet	sheet	NN
12519	386	10	of	of	IN
12519	386	11	white	white	JJ
12519	386	12	paper	paper	NN
12519	386	13	,	,	,
12519	386	14	rub	rub	VB
12519	386	15	it	-PRON-	PRP
12519	386	16	over	over	RP
12519	386	17	with	with	IN
12519	386	18	butter	butter	NN
12519	386	19	,	,	,
12519	386	20	put	put	VB
12519	386	21	the	the	DT
12519	386	22	herring	herring	NN
12519	386	23	in	in	RP
12519	386	24	,	,	,
12519	386	25	double	double	PDT
12519	386	26	the	the	DT
12519	386	27	edges	edge	NNS
12519	386	28	securely	securely	RB
12519	386	29	,	,	,
12519	386	30	and	and	CC
12519	386	31	broil	broil	VB
12519	386	32	without	without	IN
12519	386	33	burning	burn	VBG
12519	386	34	it	-PRON-	PRP
12519	386	35	.	.	.
12519	387	1	The	the	DT
12519	387	2	brine	brine	NN
12519	387	3	the	the	DT
12519	387	4	herrings	herring	NNS
12519	387	5	drink	drink	VBP
12519	387	6	before	before	IN
12519	387	7	they	-PRON-	PRP
12519	387	8	die	die	VBP
12519	387	9	,	,	,
12519	387	10	has	have	VBZ
12519	387	11	a	a	DT
12519	387	12	wonderful	wonderful	JJ
12519	387	13	effect	effect	NN
12519	387	14	in	in	IN
12519	387	15	preserving	preserve	VBG
12519	387	16	their	-PRON-	PRP$
12519	387	17	juices	juice	NNS
12519	387	18	:	:	:
12519	387	19	when	when	WRB
12519	387	20	one	one	CD
12519	387	21	or	or	CC
12519	387	22	two	two	CD
12519	387	23	years	year	NNS
12519	387	24	old	old	JJ
12519	387	25	,	,	,
12519	387	26	they	-PRON-	PRP
12519	387	27	are	be	VBP
12519	387	28	equal	equal	JJ
12519	387	29	to	to	IN
12519	387	30	anchovies	anchovy	NNS
12519	387	31	.	.	.
12519	388	1	*	*	NFP
12519	388	2	*	*	NFP
12519	388	3	*	*	NFP
12519	388	4	*	*	NFP
12519	388	5	*	*	NFP
12519	388	6	TO	to	IN
12519	388	7	BAKE	BAKE	NNP
12519	388	8	STURGEON	STURGEON	NNP
12519	388	9	.	.	.
12519	389	1	Get	get	VB
12519	389	2	a	a	DT
12519	389	3	piece	piece	NN
12519	389	4	of	of	IN
12519	389	5	sturgeon	sturgeon	NNP
12519	389	6	with	with	IN
12519	389	7	the	the	DT
12519	389	8	skin	skin	NN
12519	389	9	on	on	RP
12519	389	10	,	,	,
12519	389	11	the	the	DT
12519	389	12	piece	piece	NN
12519	389	13	next	next	IN
12519	389	14	to	to	IN
12519	389	15	the	the	DT
12519	389	16	tail	tail	NN
12519	389	17	,	,	,
12519	389	18	scrape	scrape	VB
12519	389	19	it	-PRON-	PRP
12519	389	20	well	well	RB
12519	389	21	,	,	,
12519	389	22	cut	cut	VBD
12519	389	23	out	out	RP
12519	389	24	the	the	DT
12519	389	25	gristle	gristle	NN
12519	389	26	,	,	,
12519	389	27	and	and	CC
12519	389	28	boil	boil	VB
12519	389	29	it	-PRON-	PRP
12519	389	30	about	about	RB
12519	389	31	twenty	twenty	CD
12519	389	32	minutes	minute	NNS
12519	389	33	to	to	TO
12519	389	34	take	take	VB
12519	389	35	out	out	RP
12519	389	36	the	the	DT
12519	389	37	oil	oil	NN
12519	389	38	;	;	:
12519	389	39	take	take	VB
12519	389	40	it	-PRON-	PRP
12519	389	41	up	up	RP
12519	389	42	,	,	,
12519	389	43	pull	pull	VB
12519	389	44	off	off	RP
12519	389	45	the	the	DT
12519	389	46	large	large	JJ
12519	389	47	scales	scale	NNS
12519	389	48	,	,	,
12519	389	49	and	and	CC
12519	389	50	when	when	WRB
12519	389	51	cold	cold	JJ
12519	389	52	,	,	,
12519	389	53	stuff	stuff	VB
12519	389	54	it	-PRON-	PRP
12519	389	55	with	with	IN
12519	389	56	forcemeat	forcemeat	NN
12519	389	57	,	,	,
12519	389	58	made	make	VBN
12519	389	59	of	of	IN
12519	389	60	bread	bread	NN
12519	389	61	crumbs	crumb	NNS
12519	389	62	,	,	,
12519	389	63	butter	butter	NN
12519	389	64	,	,	,
12519	389	65	chopped	chop	VBD
12519	389	66	parsley	parsley	NN
12519	389	67	,	,	,
12519	389	68	pepper	pepper	NN
12519	389	69	and	and	CC
12519	389	70	salt	salt	NN
12519	389	71	,	,	,
12519	389	72	put	put	VBD
12519	389	73	it	-PRON-	PRP
12519	389	74	in	in	IN
12519	389	75	a	a	DT
12519	389	76	Dutch	dutch	JJ
12519	389	77	oven	oven	NN
12519	389	78	just	just	RB
12519	389	79	large	large	JJ
12519	389	80	enough	enough	RB
12519	389	81	to	to	TO
12519	389	82	hold	hold	VB
12519	389	83	it	-PRON-	PRP
12519	389	84	,	,	,
12519	389	85	with	with	IN
12519	389	86	a	a	DT
12519	389	87	pint	pint	NN
12519	389	88	and	and	CC
12519	389	89	a	a	DT
12519	389	90	half	half	NN
12519	389	91	of	of	IN
12519	389	92	water	water	NN
12519	389	93	,	,	,
12519	389	94	a	a	DT
12519	389	95	gill	gill	NN
12519	389	96	of	of	IN
12519	389	97	red	red	JJ
12519	389	98	wine	wine	NN
12519	389	99	,	,	,
12519	389	100	one	one	CD
12519	389	101	of	of	IN
12519	389	102	mushroom	mushroom	NN
12519	389	103	catsup	catsup	NN
12519	389	104	,	,	,
12519	389	105	some	some	DT
12519	389	106	salt	salt	NN
12519	389	107	and	and	CC
12519	389	108	pepper	pepper	NN
12519	389	109	,	,	,
12519	389	110	stew	stew	VBP
12519	389	111	it	-PRON-	PRP
12519	389	112	gently	gently	RB
12519	389	113	till	till	IN
12519	389	114	the	the	DT
12519	389	115	gravy	gravy	NN
12519	389	116	is	be	VBZ
12519	389	117	reduced	reduce	VBN
12519	389	118	to	to	IN
12519	389	119	the	the	DT
12519	389	120	quantity	quantity	NN
12519	389	121	necessary	necessary	JJ
12519	389	122	to	to	TO
12519	389	123	pour	pour	VB
12519	389	124	over	over	IN
12519	389	125	it	-PRON-	PRP
12519	389	126	;	;	:
12519	389	127	take	take	VB
12519	389	128	up	up	RP
12519	389	129	your	-PRON-	PRP$
12519	389	130	sturgeon	sturgeon	NN
12519	389	131	carefully	carefully	RB
12519	389	132	,	,	,
12519	389	133	thicken	thicken	VB
12519	389	134	the	the	DT
12519	389	135	gravy	gravy	NN
12519	389	136	with	with	IN
12519	389	137	a	a	DT
12519	389	138	spoonful	spoonful	NN
12519	389	139	of	of	IN
12519	389	140	butter	butter	NN
12519	389	141	rubbed	rub	VBN
12519	389	142	into	into	IN
12519	389	143	a	a	DT
12519	389	144	large	large	JJ
12519	389	145	one	one	CD
12519	389	146	of	of	IN
12519	389	147	brown	brown	NN
12519	389	148	flour;--see	flour;--see	:
12519	389	149	that	that	IN
12519	389	150	it	-PRON-	PRP
12519	389	151	is	be	VBZ
12519	389	152	perfectly	perfectly	RB
12519	389	153	smooth	smooth	JJ
12519	389	154	when	when	WRB
12519	389	155	you	-PRON-	PRP
12519	389	156	put	put	VBP
12519	389	157	it	-PRON-	PRP
12519	389	158	in	in	IN
12519	389	159	the	the	DT
12519	389	160	dish	dish	NN
12519	389	161	.	.	.
12519	390	1	*	*	NFP
12519	390	2	*	*	NFP
12519	390	3	*	*	NFP
12519	390	4	*	*	NFP
12519	390	5	*	*	NFP
12519	390	6	TO	to	IN
12519	390	7	MAKE	MAKE	NNP
12519	390	8	STURGEON	STURGEON	NNP
12519	390	9	CUTLETS	CUTLETS	NNP
12519	390	10	.	.	.
12519	391	1	The	the	DT
12519	391	2	tail	tail	NN
12519	391	3	piece	piece	NN
12519	391	4	is	be	VBZ
12519	391	5	the	the	DT
12519	391	6	best	good	JJS
12519	391	7	;	;	:
12519	391	8	skin	skin	NN
12519	391	9	it	-PRON-	PRP
12519	391	10	and	and	CC
12519	391	11	cut	cut	VBD
12519	391	12	off	off	RP
12519	391	13	the	the	DT
12519	391	14	gristle	gristle	NN
12519	391	15	,	,	,
12519	391	16	cut	cut	VBD
12519	391	17	it	-PRON-	PRP
12519	391	18	into	into	IN
12519	391	19	slices	slice	NNS
12519	391	20	about	about	IN
12519	391	21	half	half	PDT
12519	391	22	an	an	DT
12519	391	23	inch	inch	NN
12519	391	24	thick	thick	JJ
12519	391	25	,	,	,
12519	391	26	sprinkle	sprinkle	VBP
12519	391	27	over	over	IN
12519	391	28	them	-PRON-	PRP
12519	391	29	pepper	pepper	NN
12519	391	30	and	and	CC
12519	391	31	salt	salt	NN
12519	391	32	,	,	,
12519	391	33	dredge	dredge	VB
12519	391	34	them	-PRON-	PRP
12519	391	35	with	with	IN
12519	391	36	flour	flour	NN
12519	391	37	,	,	,
12519	391	38	and	and	CC
12519	391	39	fry	fry	VB
12519	391	40	them	-PRON-	PRP
12519	391	41	a	a	DT
12519	391	42	nice	nice	JJ
12519	391	43	light	light	NN
12519	391	44	brown	brown	NN
12519	391	45	;	;	:
12519	391	46	have	have	VBP
12519	391	47	ready	ready	JJ
12519	391	48	a	a	DT
12519	391	49	pint	pint	NN
12519	391	50	of	of	IN
12519	391	51	good	good	JJ
12519	391	52	gravy	gravy	NN
12519	391	53	,	,	,
12519	391	54	seasoned	season	VBN
12519	391	55	with	with	IN
12519	391	56	catsup	catsup	NN
12519	391	57	,	,	,
12519	391	58	wine	wine	NN
12519	391	59	,	,	,
12519	391	60	and	and	CC
12519	391	61	a	a	DT
12519	391	62	little	little	JJ
12519	391	63	pounded	pounded	JJ
12519	391	64	cloves	clove	NNS
12519	391	65	,	,	,
12519	391	66	and	and	CC
12519	391	67	thickened	thicken	VBN
12519	391	68	with	with	IN
12519	391	69	brown	brown	JJ
12519	391	70	flour	flour	NN
12519	391	71	and	and	CC
12519	391	72	butter	butter	NN
12519	391	73	;	;	:
12519	391	74	when	when	WRB
12519	391	75	the	the	DT
12519	391	76	cutlets	cutlet	NNS
12519	391	77	are	be	VBP
12519	391	78	cold	cold	JJ
12519	391	79	,	,	,
12519	391	80	put	put	VB
12519	391	81	them	-PRON-	PRP
12519	391	82	into	into	IN
12519	391	83	the	the	DT
12519	391	84	gravy	gravy	NN
12519	391	85	and	and	CC
12519	391	86	stew	stew	VB
12519	391	87	them	-PRON-	PRP
12519	391	88	a	a	DT
12519	391	89	few	few	JJ
12519	391	90	minutes	minute	NNS
12519	391	91	;	;	:
12519	391	92	garnish	garnish	VB
12519	391	93	the	the	DT
12519	391	94	dish	dish	NN
12519	391	95	with	with	IN
12519	391	96	nice	nice	JJ
12519	391	97	forcemeat	forcemeat	NN
12519	391	98	balls	ball	NNS
12519	391	99	and	and	CC
12519	391	100	parsley	parsley	NN
12519	391	101	fried	fry	VBN
12519	391	102	crisp	crisp	RB
12519	391	103	.	.	.
12519	392	1	*	*	NFP
12519	392	2	*	*	NFP
12519	392	3	*	*	NFP
12519	392	4	*	*	NFP
12519	392	5	*	*	NFP
12519	392	6	STURGEON	STURGEON	NNP
12519	392	7	STEAKS	STEAKS	NNP
12519	392	8	.	.	.
12519	393	1	Cut	cut	VB
12519	393	2	them	-PRON-	PRP
12519	393	3	as	as	IN
12519	393	4	for	for	IN
12519	393	5	the	the	DT
12519	393	6	cutlets	cutlet	NNS
12519	393	7	,	,	,
12519	393	8	dredge	dredge	VB
12519	393	9	them	-PRON-	PRP
12519	393	10	,	,	,
12519	393	11	and	and	CC
12519	393	12	fry	fry	VB
12519	393	13	them	-PRON-	PRP
12519	393	14	nicely	nicely	RB
12519	393	15	;	;	:
12519	393	16	dish	dish	VB
12519	393	17	them	-PRON-	PRP
12519	393	18	quickly	quickly	RB
12519	393	19	lest	lest	IN
12519	393	20	they	-PRON-	PRP
12519	393	21	get	get	VBP
12519	393	22	cold	cold	JJ
12519	393	23	;	;	:
12519	393	24	pour	pour	VB
12519	393	25	over	over	IN
12519	393	26	melted	melted	JJ
12519	393	27	butter	butter	NN
12519	393	28	with	with	IN
12519	393	29	chopped	chop	VBN
12519	393	30	parsley	parsley	NN
12519	393	31	,	,	,
12519	393	32	and	and	CC
12519	393	33	garnish	garnish	VB
12519	393	34	with	with	IN
12519	393	35	fried	fry	VBN
12519	393	36	parsley	parsley	NN
12519	393	37	.	.	.
12519	394	1	*	*	NFP
12519	394	2	*	*	NFP
12519	394	3	*	*	NFP
12519	394	4	*	*	NFP
12519	394	5	*	*	NFP
12519	394	6	TO	to	IN
12519	394	7	BOIL	BOIL	NNP
12519	394	8	STURGEON	STURGEON	NNP
12519	394	9	.	.	.
12519	395	1	Leave	leave	VB
12519	395	2	the	the	DT
12519	395	3	skin	skin	NN
12519	395	4	on	on	RP
12519	395	5	,	,	,
12519	395	6	which	which	WDT
12519	395	7	must	must	MD
12519	395	8	be	be	VB
12519	395	9	nicely	nicely	RB
12519	395	10	scraped	scrape	VBN
12519	395	11	,	,	,
12519	395	12	take	take	VB
12519	395	13	out	out	RP
12519	395	14	the	the	DT
12519	395	15	gristle	gristle	NN
12519	395	16	,	,	,
12519	395	17	rub	rub	VB
12519	395	18	it	-PRON-	PRP
12519	395	19	with	with	IN
12519	395	20	salt	salt	NN
12519	395	21	,	,	,
12519	395	22	and	and	CC
12519	395	23	let	let	VB
12519	395	24	it	-PRON-	PRP
12519	395	25	lie	lie	VB
12519	395	26	an	an	DT
12519	395	27	hour	hour	NN
12519	395	28	,	,	,
12519	395	29	then	then	RB
12519	395	30	put	put	VB
12519	395	31	it	-PRON-	PRP
12519	395	32	on	on	RP
12519	395	33	in	in	IN
12519	395	34	cold	cold	JJ
12519	395	35	water	water	NN
12519	395	36	with	with	IN
12519	395	37	some	some	DT
12519	395	38	salt	salt	NN
12519	395	39	and	and	CC
12519	395	40	a	a	DT
12519	395	41	few	few	JJ
12519	395	42	cloves	clove	NNS
12519	395	43	of	of	IN
12519	395	44	garlic	garlic	NN
12519	395	45	;	;	:
12519	395	46	it	-PRON-	PRP
12519	395	47	must	must	MD
12519	395	48	be	be	VB
12519	395	49	dredged	dredge	VBN
12519	395	50	with	with	IN
12519	395	51	flour	flour	NN
12519	395	52	before	before	IN
12519	395	53	it	-PRON-	PRP
12519	395	54	is	be	VBZ
12519	395	55	put	put	VBN
12519	395	56	into	into	IN
12519	395	57	the	the	DT
12519	395	58	water	water	NN
12519	395	59	,	,	,
12519	395	60	skim	skim	VB
12519	395	61	it	-PRON-	PRP
12519	395	62	carefully	carefully	RB
12519	395	63	,	,	,
12519	395	64	and	and	CC
12519	395	65	when	when	WRB
12519	395	66	dished	dish	VBN
12519	395	67	,	,	,
12519	395	68	pour	pour	VB
12519	395	69	over	over	IN
12519	395	70	it	-PRON-	PRP
12519	395	71	melted	melt	VBD
12519	395	72	butter	butter	NN
12519	395	73	with	with	IN
12519	395	74	chopped	chop	VBN
12519	395	75	parsley	parsley	NN
12519	395	76	,	,	,
12519	395	77	a	a	DT
12519	395	78	large	large	JJ
12519	395	79	spoonful	spoonful	JJ
12519	395	80	of	of	IN
12519	395	81	mushroom	mushroom	NN
12519	395	82	catsup	catsup	NN
12519	395	83	,	,	,
12519	395	84	one	one	CD
12519	395	85	of	of	IN
12519	395	86	lemon	lemon	NN
12519	395	87	pickle	pickle	NN
12519	395	88	,	,	,
12519	395	89	and	and	CC
12519	395	90	one	one	CD
12519	395	91	of	of	IN
12519	395	92	pepper	pepper	NN
12519	395	93	vinegar	vinegar	NN
12519	395	94	;	;	:
12519	395	95	send	send	VB
12519	395	96	some	some	DT
12519	395	97	of	of	IN
12519	395	98	it	-PRON-	PRP
12519	395	99	to	to	TO
12519	395	100	table	table	VB
12519	395	101	in	in	IN
12519	395	102	a	a	DT
12519	395	103	sauce	sauce	NN
12519	395	104	boat;--the	boat;--the	DT
12519	395	105	sturgeon	sturgeon	NN
12519	395	106	being	be	VBG
12519	395	107	a	a	DT
12519	395	108	dry	dry	JJ
12519	395	109	fish	fish	NN
12519	395	110	,	,	,
12519	395	111	rich	rich	JJ
12519	395	112	sauce	sauce	NN
12519	395	113	is	be	VBZ
12519	395	114	necessary	necessary	JJ
12519	395	115	.	.	.
12519	396	1	*	*	NFP
12519	396	2	*	*	NFP
12519	396	3	*	*	NFP
12519	396	4	*	*	NFP
12519	396	5	*	*	NFP
12519	396	6	TO	to	TO
12519	396	7	BAKE	BAKE	NNP
12519	396	8	A	a	DT
12519	396	9	SHAD	shad	NN
12519	396	10	.	.	.
12519	397	1	The	the	DT
12519	397	2	shad	shad	NN
12519	397	3	is	be	VBZ
12519	397	4	a	a	DT
12519	397	5	very	very	RB
12519	397	6	indifferent	indifferent	JJ
12519	397	7	fish	fish	NN
12519	397	8	unless	unless	IN
12519	397	9	it	-PRON-	PRP
12519	397	10	be	be	VB
12519	397	11	large	large	JJ
12519	397	12	and	and	CC
12519	397	13	fat	fat	JJ
12519	397	14	;	;	:
12519	397	15	when	when	WRB
12519	397	16	you	-PRON-	PRP
12519	397	17	get	get	VBP
12519	397	18	a	a	DT
12519	397	19	good	good	JJ
12519	397	20	one	one	NN
12519	397	21	,	,	,
12519	397	22	prepare	prepare	VB
12519	397	23	it	-PRON-	PRP
12519	397	24	nicely	nicely	RB
12519	397	25	,	,	,
12519	397	26	put	put	VB
12519	397	27	some	some	DT
12519	397	28	forcemeat	forcemeat	NN
12519	397	29	inside	inside	RB
12519	397	30	,	,	,
12519	397	31	and	and	CC
12519	397	32	lay	lie	VBD
12519	397	33	it	-PRON-	PRP
12519	397	34	at	at	IN
12519	397	35	full	full	JJ
12519	397	36	length	length	NN
12519	397	37	in	in	IN
12519	397	38	a	a	DT
12519	397	39	pan	pan	NN
12519	397	40	with	with	IN
12519	397	41	a	a	DT
12519	397	42	pint	pint	NN
12519	397	43	of	of	IN
12519	397	44	water	water	NN
12519	397	45	,	,	,
12519	397	46	a	a	DT
12519	397	47	gill	gill	NN
12519	397	48	of	of	IN
12519	397	49	red	red	JJ
12519	397	50	wine	wine	NN
12519	397	51	,	,	,
12519	397	52	one	one	CD
12519	397	53	of	of	IN
12519	397	54	mushroom	mushroom	NN
12519	397	55	catsup	catsup	NN
12519	397	56	,	,	,
12519	397	57	a	a	DT
12519	397	58	little	little	JJ
12519	397	59	pepper	pepper	NN
12519	397	60	,	,	,
12519	397	61	vinegar	vinegar	NN
12519	397	62	,	,	,
12519	397	63	salt	salt	NN
12519	397	64	,	,	,
12519	397	65	a	a	DT
12519	397	66	few	few	JJ
12519	397	67	cloves	clove	NNS
12519	397	68	of	of	IN
12519	397	69	garlic	garlic	NN
12519	397	70	,	,	,
12519	397	71	and	and	CC
12519	397	72	six	six	CD
12519	397	73	cloves	clove	NNS
12519	397	74	:	:	:
12519	397	75	stew	stew	VB
12519	397	76	it	-PRON-	PRP
12519	397	77	gently	gently	RB
12519	397	78	till	till	IN
12519	397	79	the	the	DT
12519	397	80	gravy	gravy	NN
12519	397	81	is	be	VBZ
12519	397	82	sufficiently	sufficiently	RB
12519	397	83	reduced	reduce	VBN
12519	397	84	;	;	:
12519	397	85	there	there	EX
12519	397	86	should	should	MD
12519	397	87	always	always	RB
12519	397	88	be	be	VB
12519	397	89	a	a	DT
12519	397	90	fish	fish	NN
12519	397	91	-	-	HYPH
12519	397	92	slice	slice	NN
12519	397	93	with	with	IN
12519	397	94	holes	hole	NNS
12519	397	95	to	to	TO
12519	397	96	lay	lay	VB
12519	397	97	the	the	DT
12519	397	98	fish	fish	NN
12519	397	99	on	on	IN
12519	397	100	,	,	,
12519	397	101	for	for	IN
12519	397	102	the	the	DT
12519	397	103	convenience	convenience	NN
12519	397	104	of	of	IN
12519	397	105	dishing	dish	VBG
12519	397	106	without	without	IN
12519	397	107	breaking	break	VBG
12519	397	108	it	-PRON-	PRP
12519	397	109	;	;	:
12519	397	110	when	when	WRB
12519	397	111	the	the	DT
12519	397	112	fish	fish	NN
12519	397	113	is	be	VBZ
12519	397	114	taken	take	VBN
12519	397	115	up	up	RP
12519	397	116	,	,	,
12519	397	117	slip	slip	VB
12519	397	118	it	-PRON-	PRP
12519	397	119	carefully	carefully	RB
12519	397	120	into	into	IN
12519	397	121	the	the	DT
12519	397	122	dish	dish	NN
12519	397	123	;	;	:
12519	397	124	thicken	thicken	VB
12519	397	125	the	the	DT
12519	397	126	gravy	gravy	NN
12519	397	127	with	with	IN
12519	397	128	butter	butter	NN
12519	397	129	and	and	CC
12519	397	130	brown	brown	JJ
12519	397	131	flour	flour	NN
12519	397	132	,	,	,
12519	397	133	and	and	CC
12519	397	134	pour	pour	VB
12519	397	135	over	over	IN
12519	397	136	it	-PRON-	PRP
12519	397	137	.	.	.
12519	398	1	*	*	NFP
12519	398	2	*	*	NFP
12519	398	3	*	*	NFP
12519	398	4	*	*	NFP
12519	398	5	*	*	NFP
12519	398	6	TO	to	IN
12519	398	7	BOIL	BOIL	NNP
12519	398	8	A	A	NNP
12519	398	9	SHAD	shad	NN
12519	398	10	.	.	.
12519	399	1	Get	get	VB
12519	399	2	a	a	DT
12519	399	3	nice	nice	JJ
12519	399	4	fat	fat	NN
12519	399	5	shad	shad	NN
12519	399	6	,	,	,
12519	399	7	fresh	fresh	JJ
12519	399	8	from	from	IN
12519	399	9	the	the	DT
12519	399	10	water	water	NN
12519	399	11	,	,	,
12519	399	12	that	that	IN
12519	399	13	the	the	DT
12519	399	14	skin	skin	NN
12519	399	15	may	may	MD
12519	399	16	not	not	RB
12519	399	17	crack	crack	VB
12519	399	18	in	in	RP
12519	399	19	boiling	boiling	NN
12519	399	20	,	,	,
12519	399	21	put	put	VB
12519	399	22	it	-PRON-	PRP
12519	399	23	in	in	IN
12519	399	24	cold	cold	JJ
12519	399	25	water	water	NN
12519	399	26	on	on	IN
12519	399	27	a	a	DT
12519	399	28	slice	slice	NN
12519	399	29	,	,	,
12519	399	30	in	in	IN
12519	399	31	a	a	DT
12519	399	32	kettle	kettle	NN
12519	399	33	of	of	IN
12519	399	34	proper	proper	JJ
12519	399	35	length	length	NN
12519	399	36	,	,	,
12519	399	37	with	with	IN
12519	399	38	a	a	DT
12519	399	39	wine	wine	NN
12519	399	40	glass	glass	NN
12519	399	41	of	of	IN
12519	399	42	pale	pale	JJ
12519	399	43	vinegar	vinegar	NN
12519	399	44	,	,	,
12519	399	45	salt	salt	NN
12519	399	46	,	,	,
12519	399	47	a	a	DT
12519	399	48	little	little	JJ
12519	399	49	garlic	garlic	NN
12519	399	50	,	,	,
12519	399	51	and	and	CC
12519	399	52	a	a	DT
12519	399	53	bundle	bundle	NN
12519	399	54	of	of	IN
12519	399	55	parsley	parsley	NN
12519	399	56	;	;	:
12519	399	57	when	when	WRB
12519	399	58	it	-PRON-	PRP
12519	399	59	is	be	VBZ
12519	399	60	done	do	VBN
12519	399	61	,	,	,
12519	399	62	drain	drain	VB
12519	399	63	all	all	PDT
12519	399	64	the	the	DT
12519	399	65	water	water	NN
12519	399	66	from	from	IN
12519	399	67	the	the	DT
12519	399	68	fish	fish	NN
12519	399	69	,	,	,
12519	399	70	lay	lie	VBD
12519	399	71	it	-PRON-	PRP
12519	399	72	in	in	IN
12519	399	73	the	the	DT
12519	399	74	dish	dish	NN
12519	399	75	,	,	,
12519	399	76	and	and	CC
12519	399	77	garnish	garnish	VB
12519	399	78	with	with	IN
12519	399	79	scraped	scrape	VBN
12519	399	80	horse	horse	NN
12519	399	81	-	-	HYPH
12519	399	82	radish	radish	NN
12519	399	83	;	;	:
12519	399	84	have	have	VBP
12519	399	85	a	a	DT
12519	399	86	sauce	sauce	NN
12519	399	87	boat	boat	NN
12519	399	88	of	of	IN
12519	399	89	nice	nice	JJ
12519	399	90	melted	melted	JJ
12519	399	91	butter	butter	NN
12519	399	92	,	,	,
12519	399	93	to	to	TO
12519	399	94	mix	mix	VB
12519	399	95	with	with	IN
12519	399	96	the	the	DT
12519	399	97	different	different	JJ
12519	399	98	catsups	catsup	NNS
12519	399	99	,	,	,
12519	399	100	as	as	IN
12519	399	101	taste	taste	NN
12519	399	102	shall	shall	MD
12519	399	103	direct	direct	VB
12519	399	104	.	.	.
12519	400	1	*	*	NFP
12519	400	2	*	*	NFP
12519	400	3	*	*	NFP
12519	400	4	*	*	NFP
12519	400	5	*	*	NFP
12519	400	6	TO	to	IN
12519	400	7	ROAST	ROAST	NNP
12519	400	8	A	A	NNP
12519	400	9	SHAD	shad	NN
12519	400	10	.	.	.
12519	401	1	Fill	fill	VB
12519	401	2	the	the	DT
12519	401	3	cavity	cavity	NN
12519	401	4	with	with	IN
12519	401	5	good	good	JJ
12519	401	6	forcemeat	forcemeat	NN
12519	401	7	,	,	,
12519	401	8	sew	sew	VB
12519	401	9	it	-PRON-	PRP
12519	401	10	up	up	RP
12519	401	11	,	,	,
12519	401	12	and	and	CC
12519	401	13	tie	tie	VB
12519	401	14	it	-PRON-	PRP
12519	401	15	on	on	IN
12519	401	16	a	a	DT
12519	401	17	board	board	NN
12519	401	18	of	of	IN
12519	401	19	proper	proper	JJ
12519	401	20	size	size	NN
12519	401	21	,	,	,
12519	401	22	cover	cover	VB
12519	401	23	it	-PRON-	PRP
12519	401	24	with	with	IN
12519	401	25	bread	bread	NN
12519	401	26	crumbs	crumb	NNS
12519	401	27	,	,	,
12519	401	28	with	with	IN
12519	401	29	some	some	DT
12519	401	30	salt	salt	NN
12519	401	31	and	and	CC
12519	401	32	pepper	pepper	NN
12519	401	33	,	,	,
12519	401	34	set	set	VBD
12519	401	35	it	-PRON-	PRP
12519	401	36	before	before	IN
12519	401	37	the	the	DT
12519	401	38	fire	fire	NN
12519	401	39	to	to	TO
12519	401	40	roast	roast	VB
12519	401	41	;	;	:
12519	401	42	when	when	WRB
12519	401	43	done	do	VBN
12519	401	44	on	on	IN
12519	401	45	one	one	CD
12519	401	46	side	side	NN
12519	401	47	,	,	,
12519	401	48	turn	turn	VB
12519	401	49	it	-PRON-	PRP
12519	401	50	,	,	,
12519	401	51	tie	tie	VB
12519	401	52	it	-PRON-	PRP
12519	401	53	again	again	RB
12519	401	54	,	,	,
12519	401	55	and	and	CC
12519	401	56	when	when	WRB
12519	401	57	sufficiently	sufficiently	RB
12519	401	58	done	do	VBN
12519	401	59	,	,	,
12519	401	60	pull	pull	VB
12519	401	61	out	out	RP
12519	401	62	the	the	DT
12519	401	63	thread	thread	NN
12519	401	64	,	,	,
12519	401	65	and	and	CC
12519	401	66	serve	serve	VB
12519	401	67	it	-PRON-	PRP
12519	401	68	up	up	RP
12519	401	69	with	with	IN
12519	401	70	butter	butter	NN
12519	401	71	and	and	CC
12519	401	72	parsley	parsley	NN
12519	401	73	poured	pour	VBD
12519	401	74	over	over	IN
12519	401	75	it	-PRON-	PRP
12519	401	76	.	.	.
12519	402	1	*	*	NFP
12519	402	2	*	*	NFP
12519	402	3	*	*	NFP
12519	402	4	*	*	NFP
12519	402	5	*	*	NFP
12519	402	6	TO	to	IN
12519	402	7	BROIL	BROIL	NNP
12519	402	8	A	A	NNP
12519	402	9	SHAD	SHAD	NNP
12519	402	10	.	.	.
12519	403	1	Separate	separate	VB
12519	403	2	one	one	CD
12519	403	3	side	side	NN
12519	403	4	from	from	IN
12519	403	5	the	the	DT
12519	403	6	back	back	NN
12519	403	7	-	-	HYPH
12519	403	8	bone	bone	NN
12519	403	9	,	,	,
12519	403	10	so	so	IN
12519	403	11	that	that	IN
12519	403	12	it	-PRON-	PRP
12519	403	13	will	will	MD
12519	403	14	lie	lie	VB
12519	403	15	open	open	JJ
12519	403	16	without	without	IN
12519	403	17	being	be	VBG
12519	403	18	split	split	VBN
12519	403	19	in	in	IN
12519	403	20	two	two	CD
12519	403	21	;	;	:
12519	403	22	wash	wash	VB
12519	403	23	it	-PRON-	PRP
12519	403	24	clean	clean	JJ
12519	403	25	,	,	,
12519	403	26	dry	dry	VB
12519	403	27	it	-PRON-	PRP
12519	403	28	with	with	IN
12519	403	29	a	a	DT
12519	403	30	cloth	cloth	NN
12519	403	31	,	,	,
12519	403	32	sprinkle	sprinkle	VB
12519	403	33	some	some	DT
12519	403	34	salt	salt	NN
12519	403	35	and	and	CC
12519	403	36	pepper	pepper	NN
12519	403	37	on	on	IN
12519	403	38	it	-PRON-	PRP
12519	403	39	,	,	,
12519	403	40	and	and	CC
12519	403	41	let	let	VB
12519	403	42	it	-PRON-	PRP
12519	403	43	stand	stand	VB
12519	403	44	till	till	IN
12519	403	45	you	-PRON-	PRP
12519	403	46	are	be	VBP
12519	403	47	ready	ready	JJ
12519	403	48	to	to	TO
12519	403	49	broil	broil	VB
12519	403	50	it	-PRON-	PRP
12519	403	51	;	;	:
12519	403	52	have	have	VB
12519	403	53	the	the	DT
12519	403	54	gridiron	gridiron	NN
12519	403	55	hot	hot	JJ
12519	403	56	and	and	CC
12519	403	57	well	well	RB
12519	403	58	greased	greased	JJ
12519	403	59	,	,	,
12519	403	60	broil	broil	VB
12519	403	61	it	-PRON-	PRP
12519	403	62	nicely	nicely	RB
12519	403	63	,	,	,
12519	403	64	and	and	CC
12519	403	65	pour	pour	VB
12519	403	66	over	over	IN
12519	403	67	it	-PRON-	PRP
12519	403	68	melted	melt	VBD
12519	403	69	butter	butter	NN
12519	403	70	.	.	.
12519	404	1	*	*	NFP
12519	404	2	*	*	NFP
12519	404	3	*	*	NFP
12519	404	4	*	*	NFP
12519	404	5	*	*	NFP
12519	404	6	TO	to	IN
12519	404	7	BOIL	BOIL	NNP
12519	404	8	ROCK	ROCK	NNP
12519	404	9	FISH	FISH	NNP
12519	404	10	.	.	.
12519	405	1	The	the	DT
12519	405	2	best	good	JJS
12519	405	3	part	part	NN
12519	405	4	of	of	IN
12519	405	5	the	the	DT
12519	405	6	rock	rock	NN
12519	405	7	is	be	VBZ
12519	405	8	the	the	DT
12519	405	9	head	head	NN
12519	405	10	and	and	CC
12519	405	11	shoulders	shoulder	NNS
12519	405	12	--	--	:
12519	405	13	clean	clean	VB
12519	405	14	it	-PRON-	PRP
12519	405	15	nicely	nicely	RB
12519	405	16	,	,	,
12519	405	17	put	put	VBD
12519	405	18	it	-PRON-	PRP
12519	405	19	into	into	IN
12519	405	20	the	the	DT
12519	405	21	fish	fish	NN
12519	405	22	kettle	kettle	NN
12519	405	23	with	with	IN
12519	405	24	cold	cold	JJ
12519	405	25	water	water	NN
12519	405	26	and	and	CC
12519	405	27	salt	salt	NN
12519	405	28	,	,	,
12519	405	29	boil	boil	VB
12519	405	30	it	-PRON-	PRP
12519	405	31	gently	gently	RB
12519	405	32	and	and	CC
12519	405	33	skim	skim	VB
12519	405	34	it	-PRON-	PRP
12519	405	35	well	well	RB
12519	405	36	;	;	:
12519	405	37	when	when	WRB
12519	405	38	done	do	VBN
12519	405	39	,	,	,
12519	405	40	drain	drain	VB
12519	405	41	off	off	RP
12519	405	42	the	the	DT
12519	405	43	water	water	NN
12519	405	44	,	,	,
12519	405	45	lay	lie	VBD
12519	405	46	it	-PRON-	PRP
12519	405	47	in	in	IN
12519	405	48	the	the	DT
12519	405	49	dish	dish	NN
12519	405	50	,	,	,
12519	405	51	and	and	CC
12519	405	52	garnish	garnish	VB
12519	405	53	with	with	IN
12519	405	54	scraped	scrape	VBN
12519	405	55	horse	horse	NN
12519	405	56	-	-	HYPH
12519	405	57	radish	radish	NN
12519	405	58	;	;	:
12519	405	59	have	have	VBP
12519	405	60	two	two	CD
12519	405	61	boats	boat	NNS
12519	405	62	of	of	IN
12519	405	63	tatter	tatter	NN
12519	405	64	nicely	nicely	RB
12519	405	65	melted	melt	VBN
12519	405	66	with	with	IN
12519	405	67	chopped	chop	VBN
12519	405	68	parsley	parsley	NN
12519	405	69	,	,	,
12519	405	70	or	or	CC
12519	405	71	for	for	IN
12519	405	72	a	a	DT
12519	405	73	change	change	NN
12519	405	74	,	,	,
12519	405	75	you	-PRON-	PRP
12519	405	76	may	may	MD
12519	405	77	have	have	VB
12519	405	78	anchovy	anchovy	JJ
12519	405	79	butter	butter	NN
12519	405	80	;	;	:
12519	405	81	the	the	DT
12519	405	82	roe	roe	NNP
12519	405	83	and	and	CC
12519	405	84	liver	liver	NN
12519	405	85	should	should	MD
12519	405	86	be	be	VB
12519	405	87	fried	fry	VBN
12519	405	88	and	and	CC
12519	405	89	served	serve	VBN
12519	405	90	in	in	IN
12519	405	91	separate	separate	JJ
12519	405	92	dishes	dish	NNS
12519	405	93	.	.	.
12519	406	1	If	if	IN
12519	406	2	any	any	DT
12519	406	3	of	of	IN
12519	406	4	the	the	DT
12519	406	5	rock	rock	NN
12519	406	6	be	be	VB
12519	406	7	left	leave	VBN
12519	406	8	,	,	,
12519	406	9	it	-PRON-	PRP
12519	406	10	will	will	MD
12519	406	11	make	make	VB
12519	406	12	a	a	DT
12519	406	13	delicious	delicious	JJ
12519	406	14	dish	dish	NN
12519	406	15	next	next	IN
12519	406	16	day;--pick	day;--pick	NNP
12519	406	17	it	-PRON-	PRP
12519	406	18	in	in	IN
12519	406	19	small	small	JJ
12519	406	20	pieces	piece	NNS
12519	406	21	,	,	,
12519	406	22	put	put	VBD
12519	406	23	it	-PRON-	PRP
12519	406	24	in	in	IN
12519	406	25	a	a	DT
12519	406	26	stew	stew	JJ
12519	406	27	pan	pan	NN
12519	406	28	with	with	IN
12519	406	29	a	a	DT
12519	406	30	gill	gill	NN
12519	406	31	of	of	IN
12519	406	32	water	water	NN
12519	406	33	,	,	,
12519	406	34	a	a	DT
12519	406	35	good	good	JJ
12519	406	36	lump	lump	NN
12519	406	37	of	of	IN
12519	406	38	butter	butter	NN
12519	406	39	,	,	,
12519	406	40	some	some	DT
12519	406	41	salt	salt	NN
12519	406	42	,	,	,
12519	406	43	a	a	DT
12519	406	44	large	large	JJ
12519	406	45	spoonful	spoonful	NN
12519	406	46	of	of	IN
12519	406	47	lemon	lemon	NN
12519	406	48	pickle	pickle	NN
12519	406	49	,	,	,
12519	406	50	and	and	CC
12519	406	51	one	one	CD
12519	406	52	of	of	IN
12519	406	53	pepper	pepper	NN
12519	406	54	vinegar	vinegar	NN
12519	406	55	--	--	:
12519	406	56	shake	shake	VB
12519	406	57	it	-PRON-	PRP
12519	406	58	over	over	IN
12519	406	59	the	the	DT
12519	406	60	fire	fire	NN
12519	406	61	till	till	IN
12519	406	62	perfectly	perfectly	RB
12519	406	63	hot	hot	JJ
12519	406	64	,	,	,
12519	406	65	and	and	CC
12519	406	66	serve	serve	VB
12519	406	67	it	-PRON-	PRP
12519	406	68	up	up	RP
12519	406	69	.	.	.
12519	407	1	It	-PRON-	PRP
12519	407	2	is	be	VBZ
12519	407	3	almost	almost	RB
12519	407	4	equal	equal	JJ
12519	407	5	to	to	IN
12519	407	6	stewed	stew	VBN
12519	407	7	crab	crab	NN
12519	407	8	.	.	.
12519	408	1	*	*	NFP
12519	408	2	*	*	NFP
12519	408	3	*	*	NFP
12519	408	4	*	*	NFP
12519	408	5	*	*	NFP
12519	408	6	TO	to	IN
12519	408	7	FRY	FRY	NNP
12519	408	8	PERCH	PERCH	NNP
12519	408	9	.	.	.
12519	409	1	Clean	clean	VB
12519	409	2	the	the	DT
12519	409	3	fish	fish	NN
12519	409	4	nicely	nicely	RB
12519	409	5	,	,	,
12519	409	6	but	but	CC
12519	409	7	do	do	VBP
12519	409	8	not	not	RB
12519	409	9	take	take	VB
12519	409	10	out	out	RP
12519	409	11	the	the	DT
12519	409	12	roes	roe	NNS
12519	409	13	,	,	,
12519	409	14	dry	dry	VB
12519	409	15	them	-PRON-	PRP
12519	409	16	on	on	IN
12519	409	17	a	a	DT
12519	409	18	cloth	cloth	NN
12519	409	19	,	,	,
12519	409	20	sprinkle	sprinkle	VB
12519	409	21	some	some	DT
12519	409	22	salt	salt	NN
12519	409	23	,	,	,
12519	409	24	and	and	CC
12519	409	25	dredge	dredge	VB
12519	409	26	them	-PRON-	PRP
12519	409	27	with	with	IN
12519	409	28	flour	flour	NN
12519	409	29	,	,	,
12519	409	30	lay	lay	VB
12519	409	31	them	-PRON-	PRP
12519	409	32	separately	separately	RB
12519	409	33	on	on	IN
12519	409	34	a	a	DT
12519	409	35	board	board	NN
12519	409	36	;	;	:
12519	409	37	when	when	WRB
12519	409	38	one	one	CD
12519	409	39	side	side	NN
12519	409	40	is	be	VBZ
12519	409	41	dry	dry	JJ
12519	409	42	,	,	,
12519	409	43	turn	turn	VB
12519	409	44	them	-PRON-	PRP
12519	409	45	,	,	,
12519	409	46	sprinkle	sprinkle	VB
12519	409	47	salt	salt	NN
12519	409	48	and	and	CC
12519	409	49	dredge	dredge	VB
12519	409	50	the	the	DT
12519	409	51	other	other	JJ
12519	409	52	side	side	NN
12519	409	53	;	;	:
12519	409	54	be	be	VB
12519	409	55	sure	sure	JJ
12519	409	56	the	the	DT
12519	409	57	lard	lard	NN
12519	409	58	boils	boil	VBZ
12519	409	59	when	when	WRB
12519	409	60	you	-PRON-	PRP
12519	409	61	put	put	VBP
12519	409	62	the	the	DT
12519	409	63	fish	fish	NN
12519	409	64	in	in	RB
12519	409	65	,	,	,
12519	409	66	and	and	CC
12519	409	67	fry	fry	VB
12519	409	68	them	-PRON-	PRP
12519	409	69	with	with	IN
12519	409	70	great	great	JJ
12519	409	71	care	care	NN
12519	409	72	;	;	:
12519	409	73	they	-PRON-	PRP
12519	409	74	should	should	MD
12519	409	75	be	be	VB
12519	409	76	a	a	DT
12519	409	77	yellowish	yellowish	JJ
12519	409	78	brown	brown	NN
12519	409	79	when	when	WRB
12519	409	80	done	do	VBN
12519	409	81	.	.	.
12519	410	1	Send	send	VB
12519	410	2	melted	melted	JJ
12519	410	3	butter	butter	NN
12519	410	4	or	or	CC
12519	410	5	anchovy	anchovy	NN
12519	410	6	sauce	sauce	NN
12519	410	7	in	in	IN
12519	410	8	a	a	DT
12519	410	9	boat	boat	NN
12519	410	10	.	.	.
12519	411	1	*	*	NFP
12519	411	2	*	*	NFP
12519	411	3	*	*	NFP
12519	411	4	*	*	NFP
12519	411	5	*	*	NFP
12519	411	6	TO	to	IN
12519	411	7	PICKLE	PICKLE	NNP
12519	411	8	OYSTERS	oyster	NNS
12519	411	9	.	.	.
12519	412	1	Select	select	VB
12519	412	2	the	the	DT
12519	412	3	largest	large	JJS
12519	412	4	oysters	oyster	NNS
12519	412	5	,	,	,
12519	412	6	drain	drain	VB
12519	412	7	off	off	RP
12519	412	8	their	-PRON-	PRP$
12519	412	9	liquor	liquor	NN
12519	412	10	,	,	,
12519	412	11	and	and	CC
12519	412	12	wash	wash	VB
12519	412	13	them	-PRON-	PRP
12519	412	14	in	in	IN
12519	412	15	clean	clean	JJ
12519	412	16	water	water	NN
12519	412	17	;	;	:
12519	412	18	pick	pick	VB
12519	412	19	out	out	RP
12519	412	20	the	the	DT
12519	412	21	pieces	piece	NNS
12519	412	22	of	of	IN
12519	412	23	shells	shell	NNS
12519	412	24	that	that	WDT
12519	412	25	may	may	MD
12519	412	26	be	be	VB
12519	412	27	left	leave	VBN
12519	412	28	,	,	,
12519	412	29	put	put	VB
12519	412	30	them	-PRON-	PRP
12519	412	31	in	in	IN
12519	412	32	a	a	DT
12519	412	33	stew	stew	JJ
12519	412	34	pan	pan	NN
12519	412	35	with	with	IN
12519	412	36	water	water	NN
12519	412	37	proportioned	proportion	VBD
12519	412	38	to	to	IN
12519	412	39	the	the	DT
12519	412	40	number	number	NN
12519	412	41	of	of	IN
12519	412	42	oysters	oyster	NNS
12519	412	43	,	,	,
12519	412	44	some	some	DT
12519	412	45	salt	salt	NN
12519	412	46	,	,	,
12519	412	47	blades	blade	NNS
12519	412	48	of	of	IN
12519	412	49	mace	mace	NN
12519	412	50	,	,	,
12519	412	51	and	and	CC
12519	412	52	whole	whole	JJ
12519	412	53	black	black	JJ
12519	412	54	pepper	pepper	NN
12519	412	55	;	;	,
12519	412	56	stew	stew	VB
12519	412	57	them	-PRON-	PRP
12519	412	58	a	a	DT
12519	412	59	few	few	JJ
12519	412	60	minutes	minute	NNS
12519	412	61	,	,	,
12519	412	62	then	then	RB
12519	412	63	put	put	VB
12519	412	64	them	-PRON-	PRP
12519	412	65	in	in	IN
12519	412	66	a	a	DT
12519	412	67	pot	pot	NN
12519	412	68	,	,	,
12519	412	69	and	and	CC
12519	412	70	when	when	WRB
12519	412	71	cold	cold	JJ
12519	412	72	,	,	,
12519	412	73	add	add	VBP
12519	412	74	as	as	RB
12519	412	75	much	much	JJ
12519	412	76	pale	pale	JJ
12519	412	77	vinegar	vinegar	NN
12519	412	78	as	as	IN
12519	412	79	will	will	MD
12519	412	80	give	give	VB
12519	412	81	the	the	DT
12519	412	82	liquor	liquor	NN
12519	412	83	an	an	DT
12519	412	84	agreeable	agreeable	JJ
12519	412	85	acid	acid	NN
12519	412	86	.	.	.
12519	413	1	*	*	NFP
12519	413	2	*	*	NFP
12519	413	3	*	*	NFP
12519	413	4	*	*	NFP
12519	413	5	*	*	NFP
12519	413	6	TO	to	IN
12519	413	7	MAKE	MAKE	NNP
12519	413	8	A	a	DT
12519	413	9	CURRY	curry	NN
12519	413	10	OF	of	IN
12519	413	11	CATFISH	CATFISH	NNS
12519	413	12	.	.	.
12519	414	1	Take	take	VB
12519	414	2	the	the	DT
12519	414	3	white	white	NNP
12519	414	4	channel	channel	NNP
12519	414	5	catfish	catfish	NN
12519	414	6	,	,	,
12519	414	7	cut	cut	VBD
12519	414	8	off	off	RP
12519	414	9	their	-PRON-	PRP$
12519	414	10	heads	head	NNS
12519	414	11	,	,	,
12519	414	12	skin	skin	NN
12519	414	13	and	and	CC
12519	414	14	clean	clean	VB
12519	414	15	them	-PRON-	PRP
12519	414	16	,	,	,
12519	414	17	cut	cut	VBD
12519	414	18	them	-PRON-	PRP
12519	414	19	in	in	IN
12519	414	20	pieces	piece	NNS
12519	414	21	four	four	CD
12519	414	22	inches	inch	NNS
12519	414	23	long	long	JJ
12519	414	24	,	,	,
12519	414	25	put	put	VBN
12519	414	26	as	as	RB
12519	414	27	many	many	JJ
12519	414	28	as	as	IN
12519	414	29	will	will	MD
12519	414	30	be	be	VB
12519	414	31	sufficient	sufficient	JJ
12519	414	32	for	for	IN
12519	414	33	a	a	DT
12519	414	34	dish	dish	NN
12519	414	35	into	into	IN
12519	414	36	a	a	DT
12519	414	37	stew	stew	JJ
12519	414	38	pan	pan	NN
12519	414	39	with	with	IN
12519	414	40	a	a	DT
12519	414	41	quart	quart	NN
12519	414	42	of	of	IN
12519	414	43	water	water	NN
12519	414	44	,	,	,
12519	414	45	two	two	CD
12519	414	46	onions	onion	NNS
12519	414	47	,	,	,
12519	414	48	and	and	CC
12519	414	49	chopped	chop	VBD
12519	414	50	parsley	parsley	NN
12519	414	51	;	;	:
12519	414	52	let	let	VB
12519	414	53	them	-PRON-	PRP
12519	414	54	stew	stew	VB
12519	414	55	gently	gently	RB
12519	414	56	till	till	IN
12519	414	57	the	the	DT
12519	414	58	water	water	NN
12519	414	59	is	be	VBZ
12519	414	60	reduced	reduce	VBN
12519	414	61	to	to	IN
12519	414	62	half	half	PDT
12519	414	63	a	a	DT
12519	414	64	pint	pint	NN
12519	414	65	,	,	,
12519	414	66	take	take	VB
12519	414	67	the	the	DT
12519	414	68	fish	fish	NN
12519	414	69	out	out	RP
12519	414	70	and	and	CC
12519	414	71	lay	lie	VBD
12519	414	72	them	-PRON-	PRP
12519	414	73	on	on	IN
12519	414	74	a	a	DT
12519	414	75	dish	dish	NN
12519	414	76	,	,	,
12519	414	77	cover	cover	VB
12519	414	78	them	-PRON-	PRP
12519	414	79	to	to	TO
12519	414	80	keep	keep	VB
12519	414	81	them	-PRON-	PRP
12519	414	82	hot	hot	JJ
12519	414	83	,	,	,
12519	414	84	rub	rub	VB
12519	414	85	a	a	DT
12519	414	86	spoonful	spoonful	NN
12519	414	87	of	of	IN
12519	414	88	butter	butter	NN
12519	414	89	into	into	IN
12519	414	90	one	one	CD
12519	414	91	of	of	IN
12519	414	92	flour	flour	NN
12519	414	93	,	,	,
12519	414	94	add	add	VB
12519	414	95	a	a	DT
12519	414	96	large	large	JJ
12519	414	97	tea	tea	NN
12519	414	98	-	-	HYPH
12519	414	99	spoonful	spoonful	JJ
12519	414	100	of	of	IN
12519	414	101	curry	curry	NN
12519	414	102	powder	powder	NN
12519	414	103	,	,	,
12519	414	104	thicken	thicken	VB
12519	414	105	the	the	DT
12519	414	106	gravy	gravy	NN
12519	414	107	with	with	IN
12519	414	108	it	-PRON-	PRP
12519	414	109	,	,	,
12519	414	110	shake	shake	VB
12519	414	111	it	-PRON-	PRP
12519	414	112	over	over	IN
12519	414	113	the	the	DT
12519	414	114	fire	fire	NN
12519	414	115	a	a	DT
12519	414	116	few	few	JJ
12519	414	117	minutes	minute	NNS
12519	414	118	,	,	,
12519	414	119	and	and	CC
12519	414	120	pour	pour	VB
12519	414	121	it	-PRON-	PRP
12519	414	122	over	over	IN
12519	414	123	the	the	DT
12519	414	124	fish	fish	NN
12519	414	125	;	;	:
12519	414	126	be	be	VB
12519	414	127	careful	careful	JJ
12519	414	128	to	to	TO
12519	414	129	have	have	VB
12519	414	130	the	the	DT
12519	414	131	gravy	gravy	NN
12519	414	132	smooth	smooth	JJ
12519	414	133	.	.	.
12519	415	1	*	*	NFP
12519	415	2	*	*	NFP
12519	415	3	*	*	NFP
12519	415	4	*	*	NFP
12519	415	5	*	*	NFP
12519	415	6	TO	to	TO
12519	415	7	DRESS	DRESS	NNP
12519	415	8	A	a	DT
12519	415	9	COD	COD	NNP
12519	415	10	'S	's	POS
12519	415	11	HEAD	HEAD	NNP
12519	415	12	AND	and	CC
12519	415	13	SHOULDERS	SHOULDERS	NNPS
12519	415	14	.	.	.
12519	416	1	Take	take	VB
12519	416	2	out	out	RP
12519	416	3	the	the	DT
12519	416	4	gills	gill	NNS
12519	416	5	and	and	CC
12519	416	6	the	the	DT
12519	416	7	blood	blood	NN
12519	416	8	from	from	IN
12519	416	9	the	the	DT
12519	416	10	bone	bone	NN
12519	416	11	,	,	,
12519	416	12	wash	wash	VB
12519	416	13	the	the	DT
12519	416	14	head	head	NN
12519	416	15	very	very	RB
12519	416	16	clean	clean	JJ
12519	416	17	,	,	,
12519	416	18	rub	rub	VB
12519	416	19	over	over	IN
12519	416	20	it	-PRON-	PRP
12519	416	21	a	a	DT
12519	416	22	little	little	JJ
12519	416	23	salt	salt	NN
12519	416	24	,	,	,
12519	416	25	then	then	RB
12519	416	26	lay	lay	VB
12519	416	27	it	-PRON-	PRP
12519	416	28	on	on	IN
12519	416	29	your	-PRON-	PRP$
12519	416	30	fish	fish	NN
12519	416	31	plate	plate	NN
12519	416	32	;	;	:
12519	416	33	throw	throw	VB
12519	416	34	in	in	RP
12519	416	35	the	the	DT
12519	416	36	water	water	NN
12519	416	37	a	a	DT
12519	416	38	good	good	JJ
12519	416	39	handful	handful	NN
12519	416	40	of	of	IN
12519	416	41	salt	salt	NN
12519	416	42	,	,	,
12519	416	43	with	with	IN
12519	416	44	a	a	DT
12519	416	45	glass	glass	NN
12519	416	46	of	of	IN
12519	416	47	vinegar	vinegar	NN
12519	416	48	,	,	,
12519	416	49	then	then	RB
12519	416	50	put	put	VBD
12519	416	51	in	in	RP
12519	416	52	the	the	DT
12519	416	53	fish	fish	NN
12519	416	54	,	,	,
12519	416	55	and	and	CC
12519	416	56	let	let	VB
12519	416	57	it	-PRON-	PRP
12519	416	58	boil	boil	VB
12519	416	59	gently	gently	RB
12519	416	60	half	half	PDT
12519	416	61	an	an	DT
12519	416	62	hour	hour	NN
12519	416	63	;	;	:
12519	416	64	if	if	IN
12519	416	65	it	-PRON-	PRP
12519	416	66	is	be	VBZ
12519	416	67	a	a	DT
12519	416	68	large	large	JJ
12519	416	69	one	one	NN
12519	416	70	,	,	,
12519	416	71	three	three	CD
12519	416	72	quarters	quarter	NNS
12519	416	73	;	;	:
12519	416	74	take	take	VB
12519	416	75	it	-PRON-	PRP
12519	416	76	up	up	RP
12519	416	77	very	very	RB
12519	416	78	carefully	carefully	RB
12519	416	79	,	,	,
12519	416	80	strip	strip	VB
12519	416	81	the	the	DT
12519	416	82	skin	skin	NN
12519	416	83	nicely	nicely	RB
12519	416	84	off	off	RB
12519	416	85	,	,	,
12519	416	86	set	set	VBD
12519	416	87	it	-PRON-	PRP
12519	416	88	before	before	IN
12519	416	89	a	a	DT
12519	416	90	brisk	brisk	JJ
12519	416	91	fire	fire	NN
12519	416	92	,	,	,
12519	416	93	dredge	dredge	VB
12519	416	94	it	-PRON-	PRP
12519	416	95	all	all	RB
12519	416	96	over	over	RB
12519	416	97	with	with	IN
12519	416	98	flour	flour	NN
12519	416	99	,	,	,
12519	416	100	and	and	CC
12519	416	101	baste	baste	VB
12519	416	102	it	-PRON-	PRP
12519	416	103	well	well	RB
12519	416	104	with	with	IN
12519	416	105	butter	butter	NN
12519	416	106	;	;	:
12519	416	107	when	when	WRB
12519	416	108	the	the	DT
12519	416	109	froth	froth	NN
12519	416	110	begins	begin	VBZ
12519	416	111	to	to	TO
12519	416	112	rise	rise	VB
12519	416	113	,	,	,
12519	416	114	throw	throw	VB
12519	416	115	over	over	RP
12519	416	116	it	-PRON-	PRP
12519	416	117	some	some	DT
12519	416	118	very	very	RB
12519	416	119	fine	fine	JJ
12519	416	120	white	white	JJ
12519	416	121	bread	bread	NN
12519	416	122	crumbs	crumb	VBZ
12519	416	123	;	;	:
12519	416	124	you	-PRON-	PRP
12519	416	125	must	must	MD
12519	416	126	keep	keep	VB
12519	416	127	basting	baste	VBG
12519	416	128	it	-PRON-	PRP
12519	416	129	all	all	PDT
12519	416	130	the	the	DT
12519	416	131	time	time	NN
12519	416	132	to	to	TO
12519	416	133	make	make	VB
12519	416	134	it	-PRON-	PRP
12519	416	135	froth	froth	VB
12519	416	136	well	well	RB
12519	416	137	;	;	:
12519	416	138	when	when	WRB
12519	416	139	it	-PRON-	PRP
12519	416	140	is	be	VBZ
12519	416	141	a	a	DT
12519	416	142	fine	fine	JJ
12519	416	143	light	light	NN
12519	416	144	brown	brown	NN
12519	416	145	,	,	,
12519	416	146	dish	dish	VB
12519	416	147	it	-PRON-	PRP
12519	416	148	up	up	RP
12519	416	149	,	,	,
12519	416	150	and	and	CC
12519	416	151	garnish	garnish	VB
12519	416	152	it	-PRON-	PRP
12519	416	153	with	with	IN
12519	416	154	a	a	DT
12519	416	155	lemon	lemon	NN
12519	416	156	cut	cut	NN
12519	416	157	in	in	IN
12519	416	158	slices	slice	NNS
12519	416	159	,	,	,
12519	416	160	scraped	scrape	VBN
12519	416	161	horse	horse	NN
12519	416	162	-	-	HYPH
12519	416	163	radish	radish	NN
12519	416	164	,	,	,
12519	416	165	barberries	barberry	NNS
12519	416	166	,	,	,
12519	416	167	a	a	DT
12519	416	168	few	few	JJ
12519	416	169	small	small	JJ
12519	416	170	fish	fish	NN
12519	416	171	fried	fry	VBN
12519	416	172	and	and	CC
12519	416	173	laid	lay	VBN
12519	416	174	around	around	IN
12519	416	175	it	-PRON-	PRP
12519	416	176	,	,	,
12519	416	177	or	or	CC
12519	416	178	fried	fry	VBN
12519	416	179	oysters	oyster	NNS
12519	416	180	--	--	:
12519	416	181	cut	cut	VB
12519	416	182	the	the	DT
12519	416	183	roe	roe	NN
12519	416	184	and	and	CC
12519	416	185	liver	liver	NN
12519	416	186	in	in	IN
12519	416	187	slices	slice	NNS
12519	416	188	,	,	,
12519	416	189	and	and	CC
12519	416	190	lay	lie	VBD
12519	416	191	over	over	IN
12519	416	192	it	-PRON-	PRP
12519	416	193	a	a	DT
12519	416	194	little	little	JJ
12519	416	195	of	of	IN
12519	416	196	the	the	DT
12519	416	197	lobster	lobster	NN
12519	416	198	out	out	IN
12519	416	199	of	of	IN
12519	416	200	the	the	DT
12519	416	201	sauce	sauce	NN
12519	416	202	in	in	IN
12519	416	203	lumps	lumps	NNP
12519	416	204	,	,	,
12519	416	205	and	and	CC
12519	416	206	then	then	RB
12519	416	207	serve	serve	VB
12519	416	208	it	-PRON-	PRP
12519	416	209	up	up	RP
12519	416	210	.	.	.
12519	417	1	*	*	NFP
12519	417	2	*	*	NFP
12519	417	3	*	*	NFP
12519	417	4	*	*	NFP
12519	417	5	*	*	NFP
12519	417	6	TO	to	IN
12519	417	7	MAKE	MAKE	NNP
12519	417	8	SAUCE	SAUCE	VBN
12519	417	9	FOR	for	IN
12519	417	10	THE	the	DT
12519	417	11	COD	COD	NNP
12519	417	12	'S	'S	NNP
12519	417	13	HEAD	HEAD	NNP
12519	417	14	.	.	.
12519	418	1	Take	take	VB
12519	418	2	a	a	DT
12519	418	3	lobster	lobster	NN
12519	418	4	,	,	,
12519	418	5	if	if	IN
12519	418	6	it	-PRON-	PRP
12519	418	7	be	be	VB
12519	418	8	alive	alive	JJ
12519	418	9	,	,	,
12519	418	10	stick	stick	VBP
12519	418	11	a	a	DT
12519	418	12	skewer	skewer	NN
12519	418	13	in	in	IN
12519	418	14	the	the	DT
12519	418	15	rent	rent	NN
12519	418	16	of	of	IN
12519	418	17	the	the	DT
12519	418	18	tail	tail	NN
12519	418	19	,	,	,
12519	418	20	(	(	-LRB-
12519	418	21	to	to	TO
12519	418	22	keep	keep	VB
12519	418	23	the	the	DT
12519	418	24	water	water	NN
12519	418	25	out	out	RP
12519	418	26	,	,	,
12519	418	27	)	)	-RRB-
12519	418	28	throw	throw	VB
12519	418	29	a	a	DT
12519	418	30	handful	handful	NN
12519	418	31	of	of	IN
12519	418	32	salt	salt	NN
12519	418	33	in	in	IN
12519	418	34	the	the	DT
12519	418	35	water	water	NN
12519	418	36	;	;	:
12519	418	37	when	when	WRB
12519	418	38	it	-PRON-	PRP
12519	418	39	boils	boil	VBZ
12519	418	40	,	,	,
12519	418	41	put	put	VBN
12519	418	42	in	in	IN
12519	418	43	the	the	DT
12519	418	44	lobster	lobster	NN
12519	418	45	,	,	,
12519	418	46	and	and	CC
12519	418	47	boil	boil	VB
12519	418	48	it	-PRON-	PRP
12519	418	49	half	half	PDT
12519	418	50	an	an	DT
12519	418	51	hour	hour	NN
12519	418	52	;	;	:
12519	418	53	if	if	IN
12519	418	54	it	-PRON-	PRP
12519	418	55	has	have	VBZ
12519	418	56	spawn	spawn	VBN
12519	418	57	on	on	IN
12519	418	58	it	-PRON-	PRP
12519	418	59	,	,	,
12519	418	60	pick	pick	VB
12519	418	61	them	-PRON-	PRP
12519	418	62	off	off	RP
12519	418	63	,	,	,
12519	418	64	and	and	CC
12519	418	65	pound	pound	VB
12519	418	66	them	-PRON-	PRP
12519	418	67	exceedingly	exceedingly	RB
12519	418	68	fine	fine	JJ
12519	418	69	in	in	IN
12519	418	70	a	a	DT
12519	418	71	marble	marble	NN
12519	418	72	mortar	mortar	NN
12519	418	73	,	,	,
12519	418	74	and	and	CC
12519	418	75	put	put	VBD
12519	418	76	them	-PRON-	PRP
12519	418	77	into	into	IN
12519	418	78	half	half	PDT
12519	418	79	a	a	DT
12519	418	80	pound	pound	NN
12519	418	81	of	of	IN
12519	418	82	good	good	JJ
12519	418	83	melted	melted	JJ
12519	418	84	butter	butter	NN
12519	418	85	,	,	,
12519	418	86	then	then	RB
12519	418	87	take	take	VB
12519	418	88	the	the	DT
12519	418	89	meat	meat	NN
12519	418	90	out	out	IN
12519	418	91	of	of	IN
12519	418	92	the	the	DT
12519	418	93	lobster	lobster	NN
12519	418	94	,	,	,
12519	418	95	pull	pull	VB
12519	418	96	it	-PRON-	PRP
12519	418	97	in	in	IN
12519	418	98	bits	bit	NNS
12519	418	99	,	,	,
12519	418	100	and	and	CC
12519	418	101	put	put	VBD
12519	418	102	it	-PRON-	PRP
12519	418	103	in	in	IN
12519	418	104	your	-PRON-	PRP$
12519	418	105	butter	butter	NN
12519	418	106	,	,	,
12519	418	107	with	with	IN
12519	418	108	a	a	DT
12519	418	109	meat	meat	NN
12519	418	110	spoonful	spoonful	JJ
12519	418	111	of	of	IN
12519	418	112	lemon	lemon	NN
12519	418	113	pickle	pickle	NN
12519	418	114	,	,	,
12519	418	115	and	and	CC
12519	418	116	the	the	DT
12519	418	117	same	same	JJ
12519	418	118	of	of	IN
12519	418	119	walnut	walnut	NNP
12519	418	120	catsup	catsup	NNP
12519	418	121	,	,	,
12519	418	122	a	a	DT
12519	418	123	slice	slice	NN
12519	418	124	of	of	IN
12519	418	125	lemon	lemon	NN
12519	418	126	,	,	,
12519	418	127	one	one	CD
12519	418	128	or	or	CC
12519	418	129	two	two	CD
12519	418	130	slices	slice	NNS
12519	418	131	of	of	IN
12519	418	132	horse	horse	NN
12519	418	133	-	-	HYPH
12519	418	134	radish	radish	NN
12519	418	135	,	,	,
12519	418	136	a	a	DT
12519	418	137	little	little	JJ
12519	418	138	beaten	beat	VBN
12519	418	139	mace	mace	NN
12519	418	140	,	,	,
12519	418	141	salt	salt	NN
12519	418	142	and	and	CC
12519	418	143	cayenne	cayenne	NN
12519	418	144	to	to	IN
12519	418	145	your	-PRON-	PRP$
12519	418	146	taste	taste	NN
12519	418	147	;	;	:
12519	418	148	boil	boil	VB
12519	418	149	them	-PRON-	PRP
12519	418	150	one	one	CD
12519	418	151	minute	minute	NN
12519	418	152	,	,	,
12519	418	153	then	then	RB
12519	418	154	take	take	VB
12519	418	155	out	out	RP
12519	418	156	the	the	DT
12519	418	157	horse	horse	NN
12519	418	158	-	-	HYPH
12519	418	159	radish	radish	NN
12519	418	160	and	and	CC
12519	418	161	lemon	lemon	NN
12519	418	162	,	,	,
12519	418	163	and	and	CC
12519	418	164	serve	serve	VB
12519	418	165	it	-PRON-	PRP
12519	418	166	up	up	RP
12519	418	167	in	in	IN
12519	418	168	your	-PRON-	PRP$
12519	418	169	sauce	sauce	NN
12519	418	170	boat	boat	NN
12519	418	171	.	.	.
12519	419	1	N.B.	N.B.	NNP
12519	420	1	If	if	IN
12519	420	2	you	-PRON-	PRP
12519	420	3	can	can	MD
12519	420	4	not	not	RB
12519	420	5	get	get	VB
12519	420	6	lobsters	lobster	NNS
12519	420	7	,	,	,
12519	420	8	you	-PRON-	PRP
12519	420	9	may	may	MD
12519	420	10	make	make	VB
12519	420	11	shrimp	shrimp	NN
12519	420	12	,	,	,
12519	420	13	cockle	cockle	JJ
12519	420	14	,	,	,
12519	420	15	or	or	CC
12519	420	16	muscle	muscle	NN
12519	420	17	sauce	sauce	NN
12519	420	18	,	,	,
12519	420	19	the	the	DT
12519	420	20	same	same	JJ
12519	420	21	way	way	NN
12519	420	22	;	;	:
12519	420	23	if	if	IN
12519	420	24	there	there	EX
12519	420	25	can	can	MD
12519	420	26	be	be	VB
12519	420	27	no	no	DT
12519	420	28	shell	shell	JJ
12519	420	29	fish	fish	NN
12519	420	30	got	get	VBD
12519	420	31	,	,	,
12519	420	32	you	-PRON-	PRP
12519	420	33	then	then	RB
12519	420	34	may	may	MD
12519	420	35	add	add	VB
12519	420	36	two	two	CD
12519	420	37	anchovies	anchovy	NNS
12519	420	38	cut	cut	VBD
12519	420	39	small	small	JJ
12519	420	40	,	,	,
12519	420	41	a	a	DT
12519	420	42	spoonful	spoonful	NN
12519	420	43	of	of	IN
12519	420	44	walnut	walnut	NNP
12519	420	45	liquor	liquor	NN
12519	420	46	,	,	,
12519	420	47	a	a	DT
12519	420	48	large	large	JJ
12519	420	49	onion	onion	NN
12519	420	50	stuck	stick	VBD
12519	420	51	with	with	IN
12519	420	52	cloves	clove	NNS
12519	420	53	--	--	:
12519	420	54	strain	strain	VB
12519	420	55	and	and	CC
12519	420	56	put	put	VBD
12519	420	57	it	-PRON-	PRP
12519	420	58	in	in	IN
12519	420	59	the	the	DT
12519	420	60	sauce	sauce	NN
12519	420	61	boat	boat	NN
12519	420	62	.	.	.
12519	421	1	*	*	NFP
12519	421	2	*	*	NFP
12519	421	3	*	*	NFP
12519	421	4	*	*	NFP
12519	421	5	*	*	NFP
12519	421	6	TO	to	TO
12519	421	7	DRESS	dress	VB
12519	421	8	A	a	DT
12519	421	9	SALT	salt	NN
12519	421	10	COD	cod	NN
12519	421	11	.	.	.
12519	422	1	Steep	steep	VB
12519	422	2	your	-PRON-	PRP$
12519	422	3	salt	salt	NN
12519	422	4	fish	fish	NN
12519	422	5	in	in	IN
12519	422	6	water	water	NN
12519	422	7	all	all	DT
12519	422	8	night	night	NN
12519	422	9	,	,	,
12519	422	10	with	with	IN
12519	422	11	a	a	DT
12519	422	12	glass	glass	NN
12519	422	13	of	of	IN
12519	422	14	vinegar	vinegar	NN
12519	422	15	;	;	:
12519	422	16	it	-PRON-	PRP
12519	422	17	will	will	MD
12519	422	18	take	take	VB
12519	422	19	out	out	RP
12519	422	20	the	the	DT
12519	422	21	salt	salt	NN
12519	422	22	,	,	,
12519	422	23	and	and	CC
12519	422	24	make	make	VB
12519	422	25	it	-PRON-	PRP
12519	422	26	taste	taste	VB
12519	422	27	like	like	IN
12519	422	28	fresh	fresh	JJ
12519	422	29	fish	fish	NN
12519	422	30	;	;	:
12519	422	31	the	the	DT
12519	422	32	next	next	JJ
12519	422	33	day	day	NN
12519	422	34	boil	boil	VB
12519	422	35	it	-PRON-	PRP
12519	422	36	;	;	:
12519	422	37	when	when	WRB
12519	422	38	it	-PRON-	PRP
12519	422	39	is	be	VBZ
12519	422	40	enough	enough	RB
12519	422	41	take	take	NN
12519	422	42	off	off	RP
12519	422	43	the	the	DT
12519	422	44	skin	skin	NN
12519	422	45	,	,	,
12519	422	46	pull	pull	VB
12519	422	47	it	-PRON-	PRP
12519	422	48	in	in	IN
12519	422	49	fleaks	fleak	NNS
12519	422	50	into	into	IN
12519	422	51	your	-PRON-	PRP$
12519	422	52	dish	dish	NN
12519	422	53	,	,	,
12519	422	54	then	then	RB
12519	422	55	pour	pour	VB
12519	422	56	egg	egg	NN
12519	422	57	sauce	sauce	NN
12519	422	58	over	over	IN
12519	422	59	it	-PRON-	PRP
12519	422	60	,	,	,
12519	422	61	or	or	CC
12519	422	62	parsnips	parsnip	NNS
12519	422	63	boiled	boil	VBN
12519	422	64	and	and	CC
12519	422	65	beat	beat	VBD
12519	422	66	fine	fine	RB
12519	422	67	,	,	,
12519	422	68	with	with	IN
12519	422	69	butter	butter	NN
12519	422	70	and	and	CC
12519	422	71	cream	cream	NN
12519	422	72	;	;	:
12519	422	73	send	send	VB
12519	422	74	it	-PRON-	PRP
12519	422	75	to	to	IN
12519	422	76	the	the	DT
12519	422	77	table	table	NN
12519	422	78	on	on	IN
12519	422	79	a	a	DT
12519	422	80	water	water	NN
12519	422	81	plate	plate	NN
12519	422	82	,	,	,
12519	422	83	for	for	IN
12519	422	84	it	-PRON-	PRP
12519	422	85	will	will	MD
12519	422	86	soon	soon	RB
12519	422	87	grow	grow	VB
12519	422	88	cold	cold	JJ
12519	422	89	.	.	.
12519	423	1	*	*	NFP
12519	423	2	*	*	NFP
12519	423	3	*	*	NFP
12519	423	4	*	*	NFP
12519	423	5	*	*	NFP
12519	423	6	MATELOTE	MATELOTE	NNS
12519	423	7	OF	of	IN
12519	423	8	ANY	any	DT
12519	423	9	KIND	kind	NN
12519	423	10	OF	of	IN
12519	423	11	FIRM	firm	JJ
12519	423	12	FISH	FISH	NNS
12519	423	13	.	.	.
12519	424	1	Cut	cut	VB
12519	424	2	the	the	DT
12519	424	3	fish	fish	NN
12519	424	4	in	in	IN
12519	424	5	pieces	piece	NNS
12519	424	6	six	six	CD
12519	424	7	inches	inch	NNS
12519	424	8	long	long	JJ
12519	424	9	,	,	,
12519	424	10	put	put	VB
12519	424	11	it	-PRON-	PRP
12519	424	12	in	in	IN
12519	424	13	a	a	DT
12519	424	14	pot	pot	NN
12519	424	15	with	with	IN
12519	424	16	onion	onion	NN
12519	424	17	,	,	,
12519	424	18	parsley	parsley	NN
12519	424	19	,	,	,
12519	424	20	thyme	thyme	NNS
12519	424	21	,	,	,
12519	424	22	mushrooms	mushroom	NNS
12519	424	23	,	,	,
12519	424	24	a	a	DT
12519	424	25	little	little	JJ
12519	424	26	spice	spice	NN
12519	424	27	,	,	,
12519	424	28	pepper	pepper	NN
12519	424	29	and	and	CC
12519	424	30	salt	salt	NN
12519	424	31	--	--	:
12519	424	32	add	add	VB
12519	424	33	red	red	JJ
12519	424	34	wine	wine	NN
12519	424	35	and	and	CC
12519	424	36	water	water	NN
12519	424	37	enough	enough	JJ
12519	424	38	for	for	IN
12519	424	39	gravy	gravy	NN
12519	424	40	,	,	,
12519	424	41	set	set	VBD
12519	424	42	it	-PRON-	PRP
12519	424	43	on	on	IN
12519	424	44	a	a	DT
12519	424	45	quick	quick	JJ
12519	424	46	fire	fire	NN
12519	424	47	and	and	CC
12519	424	48	reduce	reduce	VB
12519	424	49	it	-PRON-	PRP
12519	424	50	one	one	CD
12519	424	51	-	-	HYPH
12519	424	52	third	third	NN
12519	424	53	,	,	,
12519	424	54	thicken	thicken	VBN
12519	424	55	with	with	IN
12519	424	56	a	a	DT
12519	424	57	spoonful	spoonful	NN
12519	424	58	of	of	IN
12519	424	59	butter	butter	NN
12519	424	60	and	and	CC
12519	424	61	two	two	CD
12519	424	62	of	of	IN
12519	424	63	flour	flour	NN
12519	424	64	;	;	:
12519	424	65	put	put	VB
12519	424	66	it	-PRON-	PRP
12519	424	67	in	in	IN
12519	424	68	a	a	DT
12519	424	69	dish	dish	NN
12519	424	70	with	with	IN
12519	424	71	bits	bit	NNS
12519	424	72	of	of	IN
12519	424	73	bread	bread	NN
12519	424	74	fried	fry	VBN
12519	424	75	in	in	IN
12519	424	76	butter	butter	NN
12519	424	77	,	,	,
12519	424	78	and	and	CC
12519	424	79	pour	pour	VB
12519	424	80	the	the	DT
12519	424	81	gravy	gravy	NN
12519	424	82	over	over	IN
12519	424	83	it	-PRON-	PRP
12519	424	84	.	.	.
12519	425	1	*	*	NFP
12519	425	2	*	*	NFP
12519	425	3	*	*	NFP
12519	425	4	*	*	NFP
12519	425	5	*	*	NFP
12519	425	6	CHOWDER	CHOWDER	NNP
12519	425	7	,	,	,
12519	425	8	A	a	DT
12519	425	9	SEA	SEA	NNP
12519	425	10	DISH	DISH	NNS
12519	425	11	.	.	.
12519	426	1	Take	take	VB
12519	426	2	any	any	DT
12519	426	3	kind	kind	NN
12519	426	4	of	of	IN
12519	426	5	firm	firm	JJ
12519	426	6	fish	fish	NN
12519	426	7	,	,	,
12519	426	8	cut	cut	VBD
12519	426	9	it	-PRON-	PRP
12519	426	10	in	in	IN
12519	426	11	pieces	piece	NNS
12519	426	12	six	six	CD
12519	426	13	inches	inch	NNS
12519	426	14	long	long	JJ
12519	426	15	,	,	,
12519	426	16	sprinkle	sprinkle	VB
12519	426	17	salt	salt	NN
12519	426	18	and	and	CC
12519	426	19	pepper	pepper	NN
12519	426	20	over	over	IN
12519	426	21	each	each	DT
12519	426	22	piece	piece	NN
12519	426	23	,	,	,
12519	426	24	cover	cover	VB
12519	426	25	the	the	DT
12519	426	26	bottom	bottom	NN
12519	426	27	of	of	IN
12519	426	28	a	a	DT
12519	426	29	small	small	JJ
12519	426	30	Dutch	Dutch	NNPS
12519	426	31	oven	oven	NN
12519	426	32	with	with	IN
12519	426	33	slices	slice	NNS
12519	426	34	of	of	IN
12519	426	35	salt	salt	NN
12519	426	36	pork	pork	NN
12519	426	37	about	about	IN
12519	426	38	half	half	RB
12519	426	39	boiled	boil	VBN
12519	426	40	,	,	,
12519	426	41	lay	lie	VBD
12519	426	42	in	in	IN
12519	426	43	the	the	DT
12519	426	44	fish	fish	NN
12519	426	45	,	,	,
12519	426	46	strewing	strew	VBG
12519	426	47	a	a	DT
12519	426	48	little	little	JJ
12519	426	49	chopped	chopped	JJ
12519	426	50	onion	onion	NN
12519	426	51	between	between	IN
12519	426	52	;	;	:
12519	426	53	cover	cover	VB
12519	426	54	with	with	IN
12519	426	55	crackers	cracker	NNS
12519	426	56	that	that	WDT
12519	426	57	have	have	VBP
12519	426	58	been	be	VBN
12519	426	59	soaked	soak	VBN
12519	426	60	soft	soft	JJ
12519	426	61	in	in	IN
12519	426	62	milk	milk	NN
12519	426	63	,	,	,
12519	426	64	pour	pour	VBP
12519	426	65	over	over	IN
12519	426	66	it	-PRON-	PRP
12519	426	67	two	two	CD
12519	426	68	gills	gill	NNS
12519	426	69	of	of	IN
12519	426	70	white	white	JJ
12519	426	71	wine	wine	NN
12519	426	72	,	,	,
12519	426	73	and	and	CC
12519	426	74	two	two	CD
12519	426	75	of	of	IN
12519	426	76	water	water	NN
12519	426	77	;	;	:
12519	426	78	put	put	VBN
12519	426	79	on	on	IN
12519	426	80	the	the	DT
12519	426	81	top	top	NN
12519	426	82	of	of	IN
12519	426	83	the	the	DT
12519	426	84	oven	oven	NN
12519	426	85	,	,	,
12519	426	86	and	and	CC
12519	426	87	stew	stew	VB
12519	426	88	it	-PRON-	PRP
12519	426	89	gently	gently	RB
12519	426	90	about	about	IN
12519	426	91	an	an	DT
12519	426	92	hour	hour	NN
12519	426	93	;	;	:
12519	426	94	take	take	VB
12519	426	95	it	-PRON-	PRP
12519	426	96	out	out	RP
12519	426	97	carefully	carefully	RB
12519	426	98	,	,	,
12519	426	99	and	and	CC
12519	426	100	lay	lie	VBD
12519	426	101	it	-PRON-	PRP
12519	426	102	in	in	IN
12519	426	103	a	a	DT
12519	426	104	deep	deep	JJ
12519	426	105	dish	dish	NN
12519	426	106	;	;	:
12519	426	107	thicken	thicken	VB
12519	426	108	the	the	DT
12519	426	109	gravy	gravy	NN
12519	426	110	with	with	IN
12519	426	111	a	a	DT
12519	426	112	little	little	JJ
12519	426	113	flour	flour	NN
12519	426	114	and	and	CC
12519	426	115	a	a	DT
12519	426	116	spoonful	spoonful	NN
12519	426	117	of	of	IN
12519	426	118	butter	butter	NN
12519	426	119	,	,	,
12519	426	120	add	add	VB
12519	426	121	some	some	DT
12519	426	122	chopped	chop	VBN
12519	426	123	parsley	parsley	NN
12519	426	124	,	,	,
12519	426	125	boil	boil	VB
12519	426	126	it	-PRON-	PRP
12519	426	127	a	a	DT
12519	426	128	few	few	JJ
12519	426	129	minutes	minute	NNS
12519	426	130	,	,	,
12519	426	131	and	and	CC
12519	426	132	pour	pour	VB
12519	426	133	it	-PRON-	PRP
12519	426	134	over	over	IN
12519	426	135	the	the	DT
12519	426	136	fish	fish	NN
12519	426	137	--	--	:
12519	426	138	serve	serve	VB
12519	426	139	it	-PRON-	PRP
12519	426	140	up	up	RP
12519	426	141	hot	hot	RB
12519	426	142	.	.	.
12519	427	1	*	*	NFP
12519	427	2	*	*	NFP
12519	427	3	*	*	NFP
12519	427	4	*	*	NFP
12519	427	5	*	*	NFP
12519	427	6	TO	to	IN
12519	427	7	PICKLE	PICKLE	NNP
12519	427	8	STURGEON	STURGEON	VBN
12519	427	9	.	.	.
12519	428	1	The	the	DT
12519	428	2	best	good	JJS
12519	428	3	sturgeons	sturgeon	NNS
12519	428	4	are	be	VBP
12519	428	5	the	the	DT
12519	428	6	small	small	JJ
12519	428	7	ones	one	NNS
12519	428	8	,	,	,
12519	428	9	about	about	RB
12519	428	10	four	four	CD
12519	428	11	feet	foot	NNS
12519	428	12	long	long	RB
12519	428	13	without	without	IN
12519	428	14	the	the	DT
12519	428	15	head	head	NN
12519	428	16	,	,	,
12519	428	17	and	and	CC
12519	428	18	the	the	DT
12519	428	19	best	good	JJS
12519	428	20	part	part	NN
12519	428	21	is	be	VBZ
12519	428	22	the	the	DT
12519	428	23	one	one	NN
12519	428	24	near	near	IN
12519	428	25	the	the	DT
12519	428	26	tail	tail	NN
12519	428	27	.	.	.
12519	429	1	After	after	IN
12519	429	2	the	the	DT
12519	429	3	sturgeon	sturgeon	NN
12519	429	4	is	be	VBZ
12519	429	5	split	split	VBN
12519	429	6	through	through	IN
12519	429	7	the	the	DT
12519	429	8	back	back	NN
12519	429	9	bone	bone	NN
12519	429	10	,	,	,
12519	429	11	take	take	VB
12519	429	12	a	a	DT
12519	429	13	piece	piece	NN
12519	429	14	with	with	IN
12519	429	15	the	the	DT
12519	429	16	skin	skin	NN
12519	429	17	on	on	RP
12519	429	18	,	,	,
12519	429	19	which	which	WDT
12519	429	20	is	be	VBZ
12519	429	21	essential	essential	JJ
12519	429	22	to	to	IN
12519	429	23	its	-PRON-	PRP$
12519	429	24	appearance	appearance	NN
12519	429	25	and	and	CC
12519	429	26	goodness	goodness	NN
12519	429	27	,	,	,
12519	429	28	cut	cut	VBD
12519	429	29	off	off	RP
12519	429	30	the	the	DT
12519	429	31	gristle	gristle	NN
12519	429	32	,	,	,
12519	429	33	scrape	scrape	VB
12519	429	34	the	the	DT
12519	429	35	skin	skin	NN
12519	429	36	well	well	RB
12519	429	37	,	,	,
12519	429	38	wash	wash	VB
12519	429	39	it	-PRON-	PRP
12519	429	40	,	,	,
12519	429	41	and	and	CC
12519	429	42	salt	salt	VB
12519	429	43	it	-PRON-	PRP
12519	429	44	--	--	:
12519	429	45	let	let	VB
12519	429	46	it	-PRON-	PRP
12519	429	47	lie	lie	VB
12519	429	48	twenty	twenty	CD
12519	429	49	-	-	HYPH
12519	429	50	four	four	CD
12519	429	51	hours	hour	NNS
12519	429	52	,	,	,
12519	429	53	wipe	wipe	VB
12519	429	54	off	off	RP
12519	429	55	the	the	DT
12519	429	56	salt	salt	NN
12519	429	57	,	,	,
12519	429	58	roll	roll	VB
12519	429	59	it	-PRON-	PRP
12519	429	60	,	,	,
12519	429	61	and	and	CC
12519	429	62	tie	tie	VB
12519	429	63	it	-PRON-	PRP
12519	429	64	around	around	RB
12519	429	65	with	with	IN
12519	429	66	twine	twine	NN
12519	429	67	,	,	,
12519	429	68	put	put	VBD
12519	429	69	it	-PRON-	PRP
12519	429	70	on	on	RP
12519	429	71	in	in	IN
12519	429	72	a	a	DT
12519	429	73	good	good	JJ
12519	429	74	deal	deal	NN
12519	429	75	of	of	IN
12519	429	76	cold	cold	JJ
12519	429	77	water	water	NN
12519	429	78	,	,	,
12519	429	79	let	let	VB
12519	429	80	it	-PRON-	PRP
12519	429	81	boil	boil	VB
12519	429	82	till	till	IN
12519	429	83	you	-PRON-	PRP
12519	429	84	can	can	MD
12519	429	85	run	run	VB
12519	429	86	a	a	DT
12519	429	87	straw	straw	NN
12519	429	88	easily	easily	RB
12519	429	89	into	into	IN
12519	429	90	the	the	DT
12519	429	91	skin	skin	NN
12519	429	92	,	,	,
12519	429	93	take	take	VB
12519	429	94	it	-PRON-	PRP
12519	429	95	up	up	RP
12519	429	96	,	,	,
12519	429	97	pull	pull	VB
12519	429	98	off	off	RP
12519	429	99	the	the	DT
12519	429	100	large	large	JJ
12519	429	101	scales	scale	NNS
12519	429	102	,	,	,
12519	429	103	and	and	CC
12519	429	104	when	when	WRB
12519	429	105	cold	cold	JJ
12519	429	106	,	,	,
12519	429	107	put	put	VBD
12519	429	108	it	-PRON-	PRP
12519	429	109	in	in	IN
12519	429	110	a	a	DT
12519	429	111	pot	pot	NN
12519	429	112	,	,	,
12519	429	113	and	and	CC
12519	429	114	cover	cover	VB
12519	429	115	it	-PRON-	PRP
12519	429	116	with	with	IN
12519	429	117	one	one	CD
12519	429	118	part	part	NN
12519	429	119	vinegar	vinegar	NN
12519	429	120	,	,	,
12519	429	121	and	and	CC
12519	429	122	two	two	CD
12519	429	123	of	of	IN
12519	429	124	salt	salt	NN
12519	429	125	and	and	CC
12519	429	126	water	water	NN
12519	429	127	;	;	:
12519	429	128	keep	keep	VB
12519	429	129	it	-PRON-	PRP
12519	429	130	closely	closely	RB
12519	429	131	stopped	stop	VBN
12519	429	132	,	,	,
12519	429	133	and	and	CC
12519	429	134	when	when	WRB
12519	429	135	served	serve	VBN
12519	429	136	,	,	,
12519	429	137	garnish	garnish	VBP
12519	429	138	with	with	IN
12519	429	139	green	green	JJ
12519	429	140	fennel	fennel	NN
12519	429	141	.	.	.
12519	430	1	*	*	NFP
12519	430	2	*	*	NFP
12519	430	3	*	*	NFP
12519	430	4	*	*	NFP
12519	430	5	*	*	NFP
12519	430	6	TO	to	IN
12519	430	7	CAVEACH	CAVEACH	NNP
12519	430	8	FISH	FISH	NNS
12519	430	9	.	.	.
12519	431	1	Cut	cut	VB
12519	431	2	the	the	DT
12519	431	3	fish	fish	NN
12519	431	4	in	in	IN
12519	431	5	pieces	piece	NNS
12519	431	6	the	the	DT
12519	431	7	thickness	thickness	NN
12519	431	8	of	of	IN
12519	431	9	your	-PRON-	PRP$
12519	431	10	hand	hand	NN
12519	431	11	,	,	,
12519	431	12	wash	wash	VB
12519	431	13	it	-PRON-	PRP
12519	431	14	and	and	CC
12519	431	15	dry	dry	VB
12519	431	16	it	-PRON-	PRP
12519	431	17	in	in	IN
12519	431	18	a	a	DT
12519	431	19	cloth	cloth	NN
12519	431	20	,	,	,
12519	431	21	sprinkle	sprinkle	VB
12519	431	22	on	on	IN
12519	431	23	some	some	DT
12519	431	24	pepper	pepper	NN
12519	431	25	and	and	CC
12519	431	26	salt	salt	NN
12519	431	27	,	,	,
12519	431	28	dredge	dredge	VB
12519	431	29	it	-PRON-	PRP
12519	431	30	with	with	IN
12519	431	31	flour	flour	NN
12519	431	32	,	,	,
12519	431	33	and	and	CC
12519	431	34	fry	fry	VB
12519	431	35	it	-PRON-	PRP
12519	431	36	a	a	DT
12519	431	37	nice	nice	JJ
12519	431	38	brown	brown	NN
12519	431	39	;	;	:
12519	431	40	when	when	WRB
12519	431	41	it	-PRON-	PRP
12519	431	42	gets	get	VBZ
12519	431	43	cold	cold	JJ
12519	431	44	,	,	,
12519	431	45	put	put	VB
12519	431	46	it	-PRON-	PRP
12519	431	47	in	in	IN
12519	431	48	a	a	DT
12519	431	49	pot	pot	NN
12519	431	50	with	with	IN
12519	431	51	a	a	DT
12519	431	52	little	little	JJ
12519	431	53	chopped	chopped	JJ
12519	431	54	onion	onion	NN
12519	431	55	between	between	IN
12519	431	56	the	the	DT
12519	431	57	layers	layer	NNS
12519	431	58	,	,	,
12519	431	59	take	take	VBP
12519	431	60	as	as	RB
12519	431	61	much	much	JJ
12519	431	62	vinegar	vinegar	NN
12519	431	63	and	and	CC
12519	431	64	water	water	NN
12519	431	65	as	as	IN
12519	431	66	will	will	MD
12519	431	67	cover	cover	VB
12519	431	68	it	-PRON-	PRP
12519	431	69	,	,	,
12519	431	70	mix	mix	VB
12519	431	71	with	with	IN
12519	431	72	it	-PRON-	PRP
12519	431	73	some	some	DT
12519	431	74	oil	oil	NN
12519	431	75	,	,	,
12519	431	76	pounded	pound	VBD
12519	431	77	mace	mace	NN
12519	431	78	,	,	,
12519	431	79	and	and	CC
12519	431	80	whole	whole	JJ
12519	431	81	black	black	JJ
12519	431	82	pepper	pepper	NN
12519	431	83	,	,	,
12519	431	84	pour	pour	VB
12519	431	85	it	-PRON-	PRP
12519	431	86	on	on	RP
12519	431	87	,	,	,
12519	431	88	and	and	CC
12519	431	89	stop	stop	VB
12519	431	90	the	the	DT
12519	431	91	pot	pot	NN
12519	431	92	closely	closely	RB
12519	431	93	.	.	.
12519	432	1	This	this	DT
12519	432	2	is	be	VBZ
12519	432	3	a	a	DT
12519	432	4	very	very	RB
12519	432	5	convenient	convenient	JJ
12519	432	6	article	article	NN
12519	432	7	,	,	,
12519	432	8	as	as	IN
12519	432	9	it	-PRON-	PRP
12519	432	10	makes	make	VBZ
12519	432	11	an	an	DT
12519	432	12	excellent	excellent	JJ
12519	432	13	and	and	CC
12519	432	14	ready	ready	JJ
12519	432	15	addition	addition	NN
12519	432	16	to	to	IN
12519	432	17	a	a	DT
12519	432	18	dinner	dinner	NN
12519	432	19	or	or	CC
12519	432	20	supper	supper	NN
12519	432	21	.	.	.
12519	433	1	When	when	WRB
12519	433	2	served	serve	VBN
12519	433	3	up	up	RP
12519	433	4	,	,	,
12519	433	5	it	-PRON-	PRP
12519	433	6	should	should	MD
12519	433	7	be	be	VB
12519	433	8	garnished	garnish	VBN
12519	433	9	with	with	IN
12519	433	10	green	green	JJ
12519	433	11	fennel	fennel	NN
12519	433	12	,	,	,
12519	433	13	or	or	CC
12519	433	14	parsley	parsley	NN
12519	433	15	.	.	.
12519	434	1	*	*	NFP
12519	434	2	*	*	NFP
12519	434	3	*	*	NFP
12519	434	4	*	*	NFP
12519	434	5	*	*	NFP
12519	434	6	TO	to	IN
12519	434	7	DRESS	DRESS	NNP
12519	434	8	COD	COD	NNP
12519	434	9	FISH	FISH	NNP
12519	434	10	.	.	.
12519	435	1	Boil	boil	VB
12519	435	2	the	the	DT
12519	435	3	fish	fish	NN
12519	435	4	tender	tender	NN
12519	435	5	,	,	,
12519	435	6	pick	pick	VB
12519	435	7	it	-PRON-	PRP
12519	435	8	from	from	IN
12519	435	9	the	the	DT
12519	435	10	bones	bone	NNS
12519	435	11	,	,	,
12519	435	12	take	take	VB
12519	435	13	an	an	DT
12519	435	14	equal	equal	JJ
12519	435	15	quantity	quantity	NN
12519	435	16	of	of	IN
12519	435	17	Irish	irish	JJ
12519	435	18	potatos	potatos	NN
12519	435	19	,	,	,
12519	435	20	or	or	CC
12519	435	21	parsnips	parsnip	NNS
12519	435	22	boiled	boil	VBN
12519	435	23	and	and	CC
12519	435	24	chopped	chop	VBN
12519	435	25	,	,	,
12519	435	26	and	and	CC
12519	435	27	the	the	DT
12519	435	28	same	same	JJ
12519	435	29	of	of	IN
12519	435	30	onions	onion	NNS
12519	435	31	well	well	RB
12519	435	32	boiled	boil	VBN
12519	435	33	;	;	:
12519	435	34	add	add	VB
12519	435	35	a	a	DT
12519	435	36	sufficiency	sufficiency	NN
12519	435	37	of	of	IN
12519	435	38	melted	melted	JJ
12519	435	39	butter	butter	NN
12519	435	40	,	,	,
12519	435	41	some	some	DT
12519	435	42	grated	grate	VBN
12519	435	43	nutmeg	nutmeg	NNS
12519	435	44	,	,	,
12519	435	45	pepper	pepper	NN
12519	435	46	,	,	,
12519	435	47	and	and	CC
12519	435	48	salt	salt	NN
12519	435	49	,	,	,
12519	435	50	with	with	IN
12519	435	51	a	a	DT
12519	435	52	little	little	JJ
12519	435	53	brandy	brandy	NN
12519	435	54	or	or	CC
12519	435	55	wine	wine	NN
12519	435	56	;	;	:
12519	435	57	rub	rub	VB
12519	435	58	them	-PRON-	PRP
12519	435	59	in	in	IN
12519	435	60	a	a	DT
12519	435	61	mortar	mortar	NN
12519	435	62	till	till	IN
12519	435	63	well	well	RB
12519	435	64	mixed	mixed	JJ
12519	435	65	;	;	:
12519	435	66	if	if	IN
12519	435	67	too	too	RB
12519	435	68	stiff	stiff	JJ
12519	435	69	,	,	,
12519	435	70	liquify	liquify	VB
12519	435	71	it	-PRON-	PRP
12519	435	72	with	with	IN
12519	435	73	cream	cream	NN
12519	435	74	or	or	CC
12519	435	75	thickened	thicken	VBN
12519	435	76	milk	milk	NN
12519	435	77	,	,	,
12519	435	78	put	put	VB
12519	435	79	paste	paste	NN
12519	435	80	in	in	IN
12519	435	81	the	the	DT
12519	435	82	bottom	bottom	NN
12519	435	83	of	of	IN
12519	435	84	a	a	DT
12519	435	85	dish	dish	NN
12519	435	86	,	,	,
12519	435	87	pour	pour	VBP
12519	435	88	in	in	IN
12519	435	89	the	the	DT
12519	435	90	fish	fish	NN
12519	435	91	,	,	,
12519	435	92	and	and	CC
12519	435	93	bake	bake	VB
12519	435	94	it	-PRON-	PRP
12519	435	95	.	.	.
12519	436	1	For	for	IN
12519	436	2	change	change	NN
12519	436	3	,	,	,
12519	436	4	it	-PRON-	PRP
12519	436	5	may	may	MD
12519	436	6	be	be	VB
12519	436	7	baked	bake	VBN
12519	436	8	in	in	IN
12519	436	9	the	the	DT
12519	436	10	form	form	NN
12519	436	11	of	of	IN
12519	436	12	patties	patty	NNS
12519	436	13	.	.	.
12519	437	1	*	*	NFP
12519	437	2	*	*	NFP
12519	437	3	*	*	NFP
12519	437	4	*	*	NFP
12519	437	5	*	*	NFP
12519	437	6	COD	cod	NN
12519	437	7	FISH	FISH	NNP
12519	437	8	PIE	PIE	NNP
12519	437	9	.	.	.
12519	438	1	Soak	soak	VB
12519	438	2	the	the	DT
12519	438	3	fish	fish	NN
12519	438	4	,	,	,
12519	438	5	boil	boil	VB
12519	438	6	it	-PRON-	PRP
12519	438	7	and	and	CC
12519	438	8	take	take	VB
12519	438	9	off	off	RP
12519	438	10	the	the	DT
12519	438	11	skin	skin	NN
12519	438	12	,	,	,
12519	438	13	pick	pick	VB
12519	438	14	the	the	DT
12519	438	15	meat	meat	NN
12519	438	16	from	from	IN
12519	438	17	the	the	DT
12519	438	18	bones	bone	NNS
12519	438	19	,	,	,
12519	438	20	and	and	CC
12519	438	21	mince	mince	VB
12519	438	22	it	-PRON-	PRP
12519	438	23	very	very	RB
12519	438	24	fine	fine	RB
12519	438	25	;	;	:
12519	438	26	take	take	VB
12519	438	27	double	double	PDT
12519	438	28	the	the	DT
12519	438	29	quantity	quantity	NN
12519	438	30	of	of	IN
12519	438	31	your	-PRON-	PRP$
12519	438	32	fish	fish	NN
12519	438	33	,	,	,
12519	438	34	of	of	IN
12519	438	35	stale	stale	JJ
12519	438	36	bread	bread	NN
12519	438	37	grated	grate	VBD
12519	438	38	;	;	:
12519	438	39	pour	pour	VB
12519	438	40	over	over	IN
12519	438	41	it	-PRON-	PRP
12519	438	42	as	as	IN
12519	438	43	much	much	JJ
12519	438	44	new	new	JJ
12519	438	45	milk	milk	NN
12519	438	46	,	,	,
12519	438	47	boiling	boil	VBG
12519	438	48	hot	hot	JJ
12519	438	49	,	,	,
12519	438	50	as	as	IN
12519	438	51	will	will	MD
12519	438	52	wet	wet	VB
12519	438	53	it	-PRON-	PRP
12519	438	54	completely	completely	RB
12519	438	55	,	,	,
12519	438	56	add	add	VB
12519	438	57	minced	mince	VBN
12519	438	58	parsley	parsley	NN
12519	438	59	,	,	,
12519	438	60	nutmeg	nutmeg	NNP
12519	438	61	,	,	,
12519	438	62	pepper	pepper	NN
12519	438	63	,	,	,
12519	438	64	and	and	CC
12519	438	65	made	make	VBD
12519	438	66	mustard	mustard	NN
12519	438	67	,	,	,
12519	438	68	with	with	IN
12519	438	69	as	as	RB
12519	438	70	much	much	JJ
12519	438	71	melted	melted	JJ
12519	438	72	butter	butter	NN
12519	438	73	as	as	IN
12519	438	74	will	will	MD
12519	438	75	make	make	VB
12519	438	76	it	-PRON-	PRP
12519	438	77	sufficiently	sufficiently	RB
12519	438	78	rich	rich	JJ
12519	438	79	;	;	:
12519	438	80	the	the	DT
12519	438	81	quantity	quantity	NN
12519	438	82	must	must	MD
12519	438	83	be	be	VB
12519	438	84	determined	determine	VBN
12519	438	85	by	by	IN
12519	438	86	that	that	DT
12519	438	87	of	of	IN
12519	438	88	the	the	DT
12519	438	89	other	other	JJ
12519	438	90	ingredients	ingredient	NNS
12519	438	91	--	--	:
12519	438	92	beat	beat	VBD
12519	438	93	these	these	DT
12519	438	94	together	together	RB
12519	438	95	very	very	RB
12519	438	96	well	well	RB
12519	438	97	,	,	,
12519	438	98	add	add	VB
12519	438	99	the	the	DT
12519	438	100	minced	mince	VBN
12519	438	101	fish	fish	NN
12519	438	102	,	,	,
12519	438	103	mix	mix	VB
12519	438	104	it	-PRON-	PRP
12519	438	105	all	all	DT
12519	438	106	,	,	,
12519	438	107	cover	cover	VB
12519	438	108	the	the	DT
12519	438	109	bottom	bottom	NN
12519	438	110	of	of	IN
12519	438	111	the	the	DT
12519	438	112	dish	dish	NN
12519	438	113	with	with	IN
12519	438	114	good	good	JJ
12519	438	115	paste	paste	NN
12519	438	116	,	,	,
12519	438	117	pour	pour	VB
12519	438	118	the	the	DT
12519	438	119	fish	fish	NN
12519	438	120	in	in	RB
12519	438	121	,	,	,
12519	438	122	put	put	VBN
12519	438	123	on	on	RP
12519	438	124	a	a	DT
12519	438	125	lid	lid	NN
12519	438	126	and	and	CC
12519	438	127	bake	bake	VB
12519	438	128	it	-PRON-	PRP
12519	438	129	.	.	.
12519	439	1	*	*	NFP
12519	439	2	*	*	NFP
12519	439	3	*	*	NFP
12519	439	4	*	*	NFP
12519	439	5	*	*	NFP
12519	439	6	TO	to	TO
12519	439	7	DRESS	dress	VB
12519	439	8	ANY	any	DT
12519	439	9	KIND	kind	NN
12519	439	10	OF	of	IN
12519	439	11	SALTED	salt	VBN
12519	439	12	FISH	FISH	NNS
12519	439	13	.	.	.
12519	440	1	Take	take	VB
12519	440	2	the	the	DT
12519	440	3	quantity	quantity	NN
12519	440	4	necessary	necessary	JJ
12519	440	5	for	for	IN
12519	440	6	the	the	DT
12519	440	7	dish	dish	NN
12519	440	8	,	,	,
12519	440	9	wash	wash	VB
12519	440	10	them	-PRON-	PRP
12519	440	11	,	,	,
12519	440	12	and	and	CC
12519	440	13	lay	lie	VBD
12519	440	14	them	-PRON-	PRP
12519	440	15	in	in	IN
12519	440	16	fresh	fresh	JJ
12519	440	17	water	water	NN
12519	440	18	for	for	IN
12519	440	19	a	a	DT
12519	440	20	night	night	NN
12519	440	21	;	;	:
12519	440	22	then	then	RB
12519	440	23	put	put	VB
12519	440	24	them	-PRON-	PRP
12519	440	25	on	on	IN
12519	440	26	the	the	DT
12519	440	27	tin	tin	JJ
12519	440	28	plate	plate	NN
12519	440	29	with	with	IN
12519	440	30	holes	hole	NNS
12519	440	31	,	,	,
12519	440	32	and	and	CC
12519	440	33	place	place	VB
12519	440	34	it	-PRON-	PRP
12519	440	35	in	in	IN
12519	440	36	the	the	DT
12519	440	37	fish	fish	NN
12519	440	38	kettle	kettle	NN
12519	440	39	--	--	:
12519	440	40	sprinkle	sprinkle	VB
12519	440	41	over	over	IN
12519	440	42	it	-PRON-	PRP
12519	440	43	pounded	pound	VBD
12519	440	44	cloves	clove	NNS
12519	440	45	and	and	CC
12519	440	46	pepper	pepper	NN
12519	440	47	,	,	,
12519	440	48	with	with	IN
12519	440	49	four	four	CD
12519	440	50	cloves	clove	NNS
12519	440	51	of	of	IN
12519	440	52	garlic	garlic	NN
12519	440	53	;	;	:
12519	440	54	put	put	VBN
12519	440	55	in	in	IN
12519	440	56	a	a	DT
12519	440	57	bundle	bundle	NN
12519	440	58	of	of	IN
12519	440	59	sweet	sweet	JJ
12519	440	60	herbs	herb	NNS
12519	440	61	and	and	CC
12519	440	62	parsley	parsley	NN
12519	440	63	,	,	,
12519	440	64	a	a	DT
12519	440	65	large	large	JJ
12519	440	66	spoonful	spoonful	NN
12519	440	67	of	of	IN
12519	440	68	tarragon	tarragon	NNP
12519	440	69	,	,	,
12519	440	70	and	and	CC
12519	440	71	two	two	CD
12519	440	72	of	of	IN
12519	440	73	common	common	JJ
12519	440	74	vinegar	vinegar	NN
12519	440	75	,	,	,
12519	440	76	with	with	IN
12519	440	77	a	a	DT
12519	440	78	pint	pint	NN
12519	440	79	of	of	IN
12519	440	80	wine	wine	NN
12519	440	81	;	;	:
12519	440	82	roll	roll	VB
12519	440	83	one	one	CD
12519	440	84	quarter	quarter	NN
12519	440	85	of	of	IN
12519	440	86	a	a	DT
12519	440	87	pound	pound	NN
12519	440	88	of	of	IN
12519	440	89	butter	butter	NN
12519	440	90	in	in	IN
12519	440	91	two	two	CD
12519	440	92	spoonsful	spoonsful	NN
12519	440	93	of	of	IN
12519	440	94	flour	flour	NN
12519	440	95	,	,	,
12519	440	96	cut	cut	VB
12519	440	97	it	-PRON-	PRP
12519	440	98	in	in	IN
12519	440	99	small	small	JJ
12519	440	100	pieces	piece	NNS
12519	440	101	,	,	,
12519	440	102	and	and	CC
12519	440	103	put	put	VBD
12519	440	104	it	-PRON-	PRP
12519	440	105	over	over	IN
12519	440	106	the	the	DT
12519	440	107	fish	fish	NN
12519	440	108	--	--	:
12519	440	109	cover	cover	VB
12519	440	110	it	-PRON-	PRP
12519	440	111	closely	closely	RB
12519	440	112	,	,	,
12519	440	113	and	and	CC
12519	440	114	simmer	simmer	VB
12519	440	115	it	-PRON-	PRP
12519	440	116	over	over	IN
12519	440	117	a	a	DT
12519	440	118	slow	slow	JJ
12519	440	119	fire	fire	NN
12519	440	120	half	half	PDT
12519	440	121	an	an	DT
12519	440	122	hour	hour	NN
12519	440	123	;	;	:
12519	440	124	take	take	VB
12519	440	125	the	the	DT
12519	440	126	fish	fish	NN
12519	440	127	out	out	RP
12519	440	128	carefully	carefully	RB
12519	440	129	,	,	,
12519	440	130	and	and	CC
12519	440	131	lay	lie	VBD
12519	440	132	it	-PRON-	PRP
12519	440	133	in	in	IN
12519	440	134	the	the	DT
12519	440	135	dish	dish	NN
12519	440	136	,	,	,
12519	440	137	set	set	VBD
12519	440	138	it	-PRON-	PRP
12519	440	139	over	over	IN
12519	440	140	hot	hot	JJ
12519	440	141	water	water	NN
12519	440	142	,	,	,
12519	440	143	and	and	CC
12519	440	144	cover	cover	VB
12519	440	145	it	-PRON-	PRP
12519	440	146	till	till	IN
12519	440	147	the	the	DT
12519	440	148	gravy	gravy	NN
12519	440	149	has	have	VBZ
12519	440	150	boiled	boil	VBN
12519	440	151	a	a	DT
12519	440	152	little	little	RB
12519	440	153	longer	long	RBR
12519	440	154	--	--	:
12519	440	155	take	take	VB
12519	440	156	out	out	RP
12519	440	157	the	the	DT
12519	440	158	garlic	garlic	NN
12519	440	159	and	and	CC
12519	440	160	herbs	herb	NNS
12519	440	161	,	,	,
12519	440	162	pour	pour	VB
12519	440	163	it	-PRON-	PRP
12519	440	164	over	over	IN
12519	440	165	the	the	DT
12519	440	166	fish	fish	NN
12519	440	167	,	,	,
12519	440	168	and	and	CC
12519	440	169	serve	serve	VB
12519	440	170	it	-PRON-	PRP
12519	440	171	up	up	RP
12519	440	172	.	.	.
12519	441	1	It	-PRON-	PRP
12519	441	2	is	be	VBZ
12519	441	3	very	very	RB
12519	441	4	good	good	JJ
12519	441	5	when	when	WRB
12519	441	6	eaten	eat	VBN
12519	441	7	cold	cold	JJ
12519	441	8	with	with	IN
12519	441	9	salad	salad	NN
12519	441	10	,	,	,
12519	441	11	garnished	garnish	VBN
12519	441	12	with	with	IN
12519	441	13	parsley	parsley	NN
12519	441	14	.	.	.
12519	442	1	*	*	NFP
12519	442	2	*	*	NFP
12519	442	3	*	*	NFP
12519	442	4	*	*	NFP
12519	442	5	*	*	NFP
12519	442	6	TO	to	IN
12519	442	7	FRICASSEE	FRICASSEE	NNP
12519	442	8	COD	COD	NNP
12519	442	9	SOUNDS	sound	NNS
12519	442	10	AND	and	CC
12519	442	11	TONGUES	TONGUES	NNP
12519	442	12	.	.	.
12519	443	1	Soak	soak	VB
12519	443	2	them	-PRON-	PRP
12519	443	3	all	all	DT
12519	443	4	night	night	NN
12519	443	5	in	in	IN
12519	443	6	fresh	fresh	JJ
12519	443	7	water	water	NN
12519	443	8	,	,	,
12519	443	9	take	take	VB
12519	443	10	off	off	RP
12519	443	11	the	the	DT
12519	443	12	skins	skin	NNS
12519	443	13	,	,	,
12519	443	14	cut	cut	VBD
12519	443	15	them	-PRON-	PRP
12519	443	16	in	in	IN
12519	443	17	two	two	CD
12519	443	18	pieces	piece	NNS
12519	443	19	,	,	,
12519	443	20	and	and	CC
12519	443	21	boil	boil	VB
12519	443	22	them	-PRON-	PRP
12519	443	23	in	in	IN
12519	443	24	milk	milk	NN
12519	443	25	and	and	CC
12519	443	26	water	water	NN
12519	443	27	till	till	IN
12519	443	28	quite	quite	RB
12519	443	29	tender	tender	NN
12519	443	30	,	,	,
12519	443	31	drain	drain	VB
12519	443	32	them	-PRON-	PRP
12519	443	33	in	in	IN
12519	443	34	a	a	DT
12519	443	35	colander	colander	NN
12519	443	36	,	,	,
12519	443	37	and	and	CC
12519	443	38	season	season	NN
12519	443	39	with	with	IN
12519	443	40	nutmeg	nutmeg	NNP
12519	443	41	,	,	,
12519	443	42	pepper	pepper	NN
12519	443	43	,	,	,
12519	443	44	and	and	CC
12519	443	45	a	a	DT
12519	443	46	little	little	JJ
12519	443	47	salt	salt	NN
12519	443	48	--	--	:
12519	443	49	take	take	VB
12519	443	50	as	as	RB
12519	443	51	much	much	JJ
12519	443	52	new	new	JJ
12519	443	53	milk	milk	NN
12519	443	54	as	as	IN
12519	443	55	will	will	MD
12519	443	56	make	make	VB
12519	443	57	sauce	sauce	NN
12519	443	58	for	for	IN
12519	443	59	it	-PRON-	PRP
12519	443	60	,	,	,
12519	443	61	roll	roll	VB
12519	443	62	a	a	DT
12519	443	63	good	good	JJ
12519	443	64	lump	lump	NN
12519	443	65	of	of	IN
12519	443	66	butter	butter	NN
12519	443	67	in	in	IN
12519	443	68	flour	flour	NN
12519	443	69	,	,	,
12519	443	70	melt	melt	VB
12519	443	71	it	-PRON-	PRP
12519	443	72	in	in	IN
12519	443	73	the	the	DT
12519	443	74	milk	milk	NN
12519	443	75	,	,	,
12519	443	76	put	put	VB
12519	443	77	the	the	DT
12519	443	78	fish	fish	NN
12519	443	79	in	in	RB
12519	443	80	,	,	,
12519	443	81	set	set	VBD
12519	443	82	it	-PRON-	PRP
12519	443	83	over	over	IN
12519	443	84	the	the	DT
12519	443	85	fire	fire	NN
12519	443	86	,	,	,
12519	443	87	and	and	CC
12519	443	88	stir	stir	VB
12519	443	89	it	-PRON-	PRP
12519	443	90	till	till	IN
12519	443	91	thick	thick	JJ
12519	443	92	enough	enough	RB
12519	443	93	,	,	,
12519	443	94	and	and	CC
12519	443	95	serve	serve	VB
12519	443	96	it	-PRON-	PRP
12519	443	97	up	up	RP
12519	443	98	.	.	.
12519	444	1	*	*	NFP
12519	444	2	*	*	NFP
12519	444	3	*	*	NFP
12519	444	4	*	*	NFP
12519	444	5	*	*	NFP
12519	444	6	AN	an	NN
12519	444	7	EXCELLENT	EXCELLENT	NNP
12519	444	8	WAY	way	NN
12519	444	9	TO	to	TO
12519	444	10	DRESS	DRESS	NNP
12519	444	11	FISH	FISH	NNS
12519	444	12	.	.	.
12519	445	1	Dredge	dredge	VB
12519	445	2	the	the	DT
12519	445	3	fish	fish	NN
12519	445	4	well	well	RB
12519	445	5	with	with	IN
12519	445	6	flour	flour	NN
12519	445	7	,	,	,
12519	445	8	sprinkle	sprinkle	VB
12519	445	9	salt	salt	NN
12519	445	10	and	and	CC
12519	445	11	pepper	pepper	NN
12519	445	12	on	on	IN
12519	445	13	them	-PRON-	PRP
12519	445	14	,	,	,
12519	445	15	and	and	CC
12519	445	16	fry	fry	VB
12519	445	17	them	-PRON-	PRP
12519	445	18	a	a	DT
12519	445	19	nice	nice	JJ
12519	445	20	brown	brown	NN
12519	445	21	;	;	:
12519	445	22	set	set	VBD
12519	445	23	them	-PRON-	PRP
12519	445	24	by	by	RP
12519	445	25	to	to	TO
12519	445	26	get	get	VB
12519	445	27	cold	cold	JJ
12519	445	28	;	;	:
12519	445	29	put	put	VB
12519	445	30	a	a	DT
12519	445	31	quarter	quarter	NN
12519	445	32	of	of	IN
12519	445	33	a	a	DT
12519	445	34	pound	pound	NN
12519	445	35	of	of	IN
12519	445	36	butter	butter	NN
12519	445	37	in	in	IN
12519	445	38	a	a	DT
12519	445	39	frying	frying	JJ
12519	445	40	pan	pan	NN
12519	445	41	;	;	:
12519	445	42	when	when	WRB
12519	445	43	it	-PRON-	PRP
12519	445	44	boils	boil	VBZ
12519	445	45	,	,	,
12519	445	46	fry	fry	VB
12519	445	47	tomatos	tomatos	NN
12519	445	48	with	with	IN
12519	445	49	the	the	DT
12519	445	50	skins	skin	NNS
12519	445	51	taken	take	VBN
12519	445	52	off	off	RP
12519	445	53	,	,	,
12519	445	54	parsley	parsley	NNP
12519	445	55	nicely	nicely	RB
12519	445	56	picked	pick	VBD
12519	445	57	,	,	,
12519	445	58	and	and	CC
12519	445	59	a	a	DT
12519	445	60	very	very	RB
12519	445	61	little	little	JJ
12519	445	62	chopped	chopped	JJ
12519	445	63	onion	onion	NN
12519	445	64	;	;	:
12519	445	65	when	when	WRB
12519	445	66	done	do	VBN
12519	445	67	,	,	,
12519	445	68	add	add	VB
12519	445	69	as	as	RB
12519	445	70	much	much	JJ
12519	445	71	water	water	NN
12519	445	72	as	as	IN
12519	445	73	will	will	MD
12519	445	74	make	make	VB
12519	445	75	sauce	sauce	NN
12519	445	76	for	for	IN
12519	445	77	the	the	DT
12519	445	78	fish	fish	NN
12519	445	79	--	--	:
12519	445	80	season	season	VB
12519	445	81	it	-PRON-	PRP
12519	445	82	with	with	IN
12519	445	83	pepper	pepper	NN
12519	445	84	,	,	,
12519	445	85	salt	salt	NN
12519	445	86	,	,	,
12519	445	87	and	and	CC
12519	445	88	pounded	pound	VBD
12519	445	89	cloves	clove	NNS
12519	445	90	;	;	:
12519	445	91	add	add	VB
12519	445	92	some	some	DT
12519	445	93	wine	wine	NN
12519	445	94	and	and	CC
12519	445	95	mushroom	mushroom	NN
12519	445	96	catsup	catsup	NN
12519	445	97	,	,	,
12519	445	98	put	put	VBD
12519	445	99	the	the	DT
12519	445	100	fish	fish	NN
12519	445	101	in	in	RB
12519	445	102	,	,	,
12519	445	103	and	and	CC
12519	445	104	when	when	WRB
12519	445	105	thoroughly	thoroughly	RB
12519	445	106	heated	heat	VBD
12519	445	107	,	,	,
12519	445	108	serve	serve	VB
12519	445	109	it	-PRON-	PRP
12519	445	110	up	up	RP
12519	445	111	.	.	.
12519	446	1	*	*	NFP
12519	446	2	*	*	NFP
12519	446	3	*	*	NFP
12519	446	4	*	*	NFP
12519	446	5	*	*	NFP
12519	446	6	FISH	fish	NN
12519	446	7	A	A	NNP
12519	446	8	-	-	HYPH
12519	446	9	LA	LA	NNP
12519	446	10	-	-	HYPH
12519	446	11	DAUB	DAUB	NNP
12519	446	12	.	.	.
12519	447	1	Boil	Boil	NNP
12519	447	2	as	as	IN
12519	447	3	many	many	JJ
12519	447	4	large	large	JJ
12519	447	5	white	white	JJ
12519	447	6	perch	perch	NN
12519	447	7	as	as	IN
12519	447	8	will	will	MD
12519	447	9	be	be	VB
12519	447	10	sufficient	sufficient	JJ
12519	447	11	for	for	IN
12519	447	12	the	the	DT
12519	447	13	dish	dish	NN
12519	447	14	;	;	:
12519	447	15	do	do	VB
12519	447	16	not	not	RB
12519	447	17	take	take	VB
12519	447	18	off	off	RP
12519	447	19	their	-PRON-	PRP$
12519	447	20	heads	head	NNS
12519	447	21	,	,	,
12519	447	22	and	and	CC
12519	447	23	be	be	VB
12519	447	24	careful	careful	JJ
12519	447	25	not	not	RB
12519	447	26	to	to	TO
12519	447	27	break	break	VB
12519	447	28	their	-PRON-	PRP$
12519	447	29	skins	skin	NNS
12519	447	30	;	;	:
12519	447	31	when	when	WRB
12519	447	32	cold	cold	JJ
12519	447	33	,	,	,
12519	447	34	place	place	VB
12519	447	35	them	-PRON-	PRP
12519	447	36	in	in	IN
12519	447	37	the	the	DT
12519	447	38	dish	dish	NN
12519	447	39	,	,	,
12519	447	40	and	and	CC
12519	447	41	cover	cover	VB
12519	447	42	them	-PRON-	PRP
12519	447	43	with	with	IN
12519	447	44	savoury	savoury	NN
12519	447	45	jelly	jelly	RB
12519	447	46	broken	break	VBN
12519	447	47	.	.	.
12519	448	1	A	a	DT
12519	448	2	nice	nice	JJ
12519	448	3	piece	piece	NN
12519	448	4	of	of	IN
12519	448	5	rock	rock	NN
12519	448	6	-	-	HYPH
12519	448	7	fish	fish	NN
12519	448	8	is	be	VBZ
12519	448	9	excellent	excellent	JJ
12519	448	10	done	do	VBN
12519	448	11	in	in	IN
12519	448	12	the	the	DT
12519	448	13	same	same	JJ
12519	448	14	way	way	NN
12519	448	15	.	.	.
12519	449	1	*	*	NFP
12519	449	2	*	*	NFP
12519	449	3	*	*	NFP
12519	449	4	*	*	NFP
12519	449	5	*	*	NFP
12519	449	6	FISH	FISH	NNS
12519	449	7	IN	in	IN
12519	449	8	JELLY	JELLY	NNP
12519	449	9	.	.	.
12519	450	1	Fill	fill	VB
12519	450	2	a	a	DT
12519	450	3	deep	deep	JJ
12519	450	4	glass	glass	NN
12519	450	5	dish	dish	NN
12519	450	6	half	half	NN
12519	450	7	full	full	JJ
12519	450	8	of	of	IN
12519	450	9	jelly	jelly	NNP
12519	450	10	--	--	:
12519	450	11	have	have	VBP
12519	450	12	as	as	RB
12519	450	13	many	many	JJ
12519	450	14	small	small	JJ
12519	450	15	fish	fish	NNS
12519	450	16	-	-	HYPH
12519	450	17	moulds	mould	NNS
12519	450	18	as	as	IN
12519	450	19	will	will	MD
12519	450	20	lie	lie	VB
12519	450	21	conveniently	conveniently	RB
12519	450	22	in	in	IN
12519	450	23	it	-PRON-	PRP
12519	450	24	fill	fill	VB
12519	450	25	them	-PRON-	PRP
12519	450	26	with	with	IN
12519	450	27	blanc	blanc	NN
12519	450	28	mange	mange	NN
12519	450	29	;	;	:
12519	450	30	when	when	WRB
12519	450	31	they	-PRON-	PRP
12519	450	32	are	be	VBP
12519	450	33	cold	cold	JJ
12519	450	34	,	,	,
12519	450	35	and	and	CC
12519	450	36	the	the	DT
12519	450	37	jelly	jelly	RB
12519	450	38	set	set	NN
12519	450	39	,	,	,
12519	450	40	lay	lie	VBD
12519	450	41	them	-PRON-	PRP
12519	450	42	on	on	IN
12519	450	43	it	-PRON-	PRP
12519	450	44	,	,	,
12519	450	45	as	as	IN
12519	450	46	if	if	IN
12519	450	47	going	go	VBG
12519	450	48	in	in	IN
12519	450	49	different	different	JJ
12519	450	50	directions	direction	NNS
12519	450	51	;	;	,
12519	450	52	put	put	VBN
12519	450	53	in	in	RP
12519	450	54	a	a	DT
12519	450	55	little	little	JJ
12519	450	56	more	more	RBR
12519	450	57	jelly	jelly	RB
12519	450	58	,	,	,
12519	450	59	and	and	CC
12519	450	60	let	let	VB
12519	450	61	it	-PRON-	PRP
12519	450	62	get	get	VB
12519	450	63	cold	cold	JJ
12519	450	64	,	,	,
12519	450	65	to	to	TO
12519	450	66	keep	keep	VB
12519	450	67	the	the	DT
12519	450	68	fish	fish	NN
12519	450	69	in	in	IN
12519	450	70	their	-PRON-	PRP$
12519	450	71	places	place	NNS
12519	450	72	--	--	:
12519	450	73	then	then	RB
12519	450	74	fill	fill	VB
12519	450	75	the	the	DT
12519	450	76	dish	dish	NN
12519	450	77	so	so	IN
12519	450	78	as	as	IN
12519	450	79	to	to	TO
12519	450	80	cover	cover	VB
12519	450	81	them	-PRON-	PRP
12519	450	82	.	.	.
12519	451	1	The	the	DT
12519	451	2	jelly	jelly	NN
12519	451	3	should	should	MD
12519	451	4	be	be	VB
12519	451	5	made	make	VBN
12519	451	6	of	of	IN
12519	451	7	hog	hog	NN
12519	451	8	's	's	POS
12519	451	9	feet	foot	NNS
12519	451	10	,	,	,
12519	451	11	very	very	RB
12519	451	12	light	light	JJ
12519	451	13	coloured	coloured	NN
12519	451	14	,	,	,
12519	451	15	and	and	CC
12519	451	16	perfectly	perfectly	RB
12519	451	17	transparent	transparent	JJ
12519	451	18	.	.	.
12519	452	1	*	*	NFP
12519	452	2	*	*	NFP
12519	452	3	*	*	NFP
12519	452	4	*	*	NFP
12519	452	5	*	*	NFP
12519	452	6	TO	to	IN
12519	452	7	MAKE	MAKE	NNP
12519	452	8	EGG	EGG	NNP
12519	452	9	SAUCE	SAUCE	VBN
12519	452	10	FOR	for	IN
12519	452	11	A	a	DT
12519	452	12	SALT	SALT	NNP
12519	452	13	COD	cod	NN
12519	452	14	.	.	.
12519	453	1	Boil	Boil	NNP
12519	453	2	four	four	CD
12519	453	3	eggs	egg	NNS
12519	453	4	hard	hard	JJ
12519	453	5	,	,	,
12519	453	6	first	first	JJ
12519	453	7	half	half	NN
12519	453	8	chop	chop	NN
12519	453	9	the	the	DT
12519	453	10	white	white	NN
12519	453	11	,	,	,
12519	453	12	then	then	RB
12519	453	13	put	put	VBD
12519	453	14	in	in	RP
12519	453	15	the	the	DT
12519	453	16	yelks	yelk	NNS
12519	453	17	,	,	,
12519	453	18	and	and	CC
12519	453	19	chop	chop	VB
12519	453	20	them	-PRON-	PRP
12519	453	21	both	both	DT
12519	453	22	together	together	RB
12519	453	23	,	,	,
12519	453	24	but	but	CC
12519	453	25	not	not	RB
12519	453	26	very	very	RB
12519	453	27	small	small	JJ
12519	453	28	;	;	:
12519	453	29	put	put	VB
12519	453	30	them	-PRON-	PRP
12519	453	31	into	into	IN
12519	453	32	half	half	PDT
12519	453	33	a	a	DT
12519	453	34	pound	pound	NN
12519	453	35	of	of	IN
12519	453	36	good	good	JJ
12519	453	37	melted	melted	JJ
12519	453	38	butter	butter	NN
12519	453	39	,	,	,
12519	453	40	and	and	CC
12519	453	41	let	let	VB
12519	453	42	it	-PRON-	PRP
12519	453	43	boil	boil	VB
12519	453	44	up	up	RP
12519	453	45	--	--	:
12519	453	46	then	then	RB
12519	453	47	pour	pour	VB
12519	453	48	it	-PRON-	PRP
12519	453	49	on	on	IN
12519	453	50	the	the	DT
12519	453	51	fish	fish	NN
12519	453	52	.	.	.
12519	454	1	*	*	NFP
12519	454	2	*	*	NFP
12519	454	3	*	*	NFP
12519	454	4	*	*	NFP
12519	454	5	*	*	NFP
12519	454	6	TO	to	IN
12519	454	7	DRESS	DRESS	NNP
12519	454	8	COD	COD	NNP
12519	454	9	SOUNDS	SOUNDS	NNP
12519	454	10	.	.	.
12519	455	1	Steep	steep	VB
12519	455	2	your	-PRON-	PRP$
12519	455	3	sounds	sound	NNS
12519	455	4	as	as	IN
12519	455	5	you	-PRON-	PRP
12519	455	6	do	do	VBP
12519	455	7	the	the	DT
12519	455	8	salt	salt	NN
12519	455	9	cod	cod	NN
12519	455	10	,	,	,
12519	455	11	and	and	CC
12519	455	12	boil	boil	VB
12519	455	13	them	-PRON-	PRP
12519	455	14	in	in	IN
12519	455	15	a	a	DT
12519	455	16	large	large	JJ
12519	455	17	quantity	quantity	NN
12519	455	18	of	of	IN
12519	455	19	milk	milk	NN
12519	455	20	and	and	CC
12519	455	21	water	water	NN
12519	455	22	;	;	:
12519	455	23	when	when	WRB
12519	455	24	they	-PRON-	PRP
12519	455	25	are	be	VBP
12519	455	26	very	very	RB
12519	455	27	tender	tender	JJ
12519	455	28	and	and	CC
12519	455	29	white	white	JJ
12519	455	30	,	,	,
12519	455	31	take	take	VB
12519	455	32	them	-PRON-	PRP
12519	455	33	up	up	RP
12519	455	34	,	,	,
12519	455	35	and	and	CC
12519	455	36	drain	drain	VB
12519	455	37	the	the	DT
12519	455	38	water	water	NN
12519	455	39	out	out	RP
12519	455	40	and	and	CC
12519	455	41	skin	skin	VB
12519	455	42	them	-PRON-	PRP
12519	455	43	;	;	:
12519	455	44	then	then	RB
12519	455	45	pour	pour	VB
12519	455	46	the	the	DT
12519	455	47	egg	egg	NN
12519	455	48	sauce	sauce	NN
12519	455	49	boiling	boil	VBG
12519	455	50	hot	hot	RB
12519	455	51	over	over	IN
12519	455	52	them	-PRON-	PRP
12519	455	53	,	,	,
12519	455	54	and	and	CC
12519	455	55	serve	serve	VB
12519	455	56	them	-PRON-	PRP
12519	455	57	up	up	RP
12519	455	58	.	.	.
12519	456	1	*	*	NFP
12519	456	2	*	*	NFP
12519	456	3	*	*	NFP
12519	456	4	*	*	NFP
12519	456	5	*	*	NFP
12519	456	6	TO	to	IN
12519	456	7	STEW	STEW	NNS
12519	456	8	CARP	CARP	NNP
12519	456	9	.	.	.
12519	457	1	Gut	gut	NN
12519	457	2	and	and	CC
12519	457	3	scale	scale	VB
12519	457	4	your	-PRON-	PRP$
12519	457	5	fish	fish	NN
12519	457	6	,	,	,
12519	457	7	wash	wash	NN
12519	457	8	and	and	CC
12519	457	9	dry	dry	VB
12519	457	10	them	-PRON-	PRP
12519	457	11	well	well	RB
12519	457	12	with	with	IN
12519	457	13	a	a	DT
12519	457	14	clean	clean	JJ
12519	457	15	cloth	cloth	NN
12519	457	16	,	,	,
12519	457	17	dredge	dredge	VB
12519	457	18	them	-PRON-	PRP
12519	457	19	with	with	IN
12519	457	20	flour	flour	NN
12519	457	21	,	,	,
12519	457	22	fry	fry	VB
12519	457	23	them	-PRON-	PRP
12519	457	24	in	in	IN
12519	457	25	lard	lard	NN
12519	457	26	until	until	IN
12519	457	27	they	-PRON-	PRP
12519	457	28	are	be	VBP
12519	457	29	a	a	DT
12519	457	30	light	light	JJ
12519	457	31	brown	brown	NN
12519	457	32	,	,	,
12519	457	33	and	and	CC
12519	457	34	then	then	RB
12519	457	35	put	put	VB
12519	457	36	them	-PRON-	PRP
12519	457	37	in	in	IN
12519	457	38	a	a	DT
12519	457	39	stew	stew	JJ
12519	457	40	pan	pan	NN
12519	457	41	with	with	IN
12519	457	42	half	half	PDT
12519	457	43	a	a	DT
12519	457	44	pint	pint	NN
12519	457	45	of	of	IN
12519	457	46	water	water	NN
12519	457	47	,	,	,
12519	457	48	and	and	CC
12519	457	49	half	half	PDT
12519	457	50	a	a	DT
12519	457	51	pint	pint	NN
12519	457	52	of	of	IN
12519	457	53	red	red	JJ
12519	457	54	wine	wine	NN
12519	457	55	,	,	,
12519	457	56	a	a	DT
12519	457	57	meat	meat	NN
12519	457	58	spoonful	spoonful	JJ
12519	457	59	of	of	IN
12519	457	60	lemon	lemon	NN
12519	457	61	pickle	pickle	NN
12519	457	62	,	,	,
12519	457	63	the	the	DT
12519	457	64	same	same	JJ
12519	457	65	of	of	IN
12519	457	66	walnut	walnut	NNP
12519	457	67	catsup	catsup	NNP
12519	457	68	,	,	,
12519	457	69	a	a	DT
12519	457	70	little	little	JJ
12519	457	71	mushroom	mushroom	NN
12519	457	72	powder	powder	NN
12519	457	73	and	and	CC
12519	457	74	cayenne	cayenne	NN
12519	457	75	to	to	IN
12519	457	76	your	-PRON-	PRP$
12519	457	77	taste	taste	NN
12519	457	78	,	,	,
12519	457	79	a	a	DT
12519	457	80	large	large	JJ
12519	457	81	onion	onion	NN
12519	457	82	stuck	stick	VBD
12519	457	83	with	with	IN
12519	457	84	cloves	clove	NNS
12519	457	85	,	,	,
12519	457	86	and	and	CC
12519	457	87	a	a	DT
12519	457	88	slick	slick	NN
12519	457	89	of	of	IN
12519	457	90	horse	horse	NN
12519	457	91	-	-	HYPH
12519	457	92	radish	radish	NN
12519	457	93	;	;	:
12519	457	94	cover	cover	VB
12519	457	95	your	-PRON-	PRP$
12519	457	96	pan	pan	NN
12519	457	97	close	close	RB
12519	457	98	up	up	RP
12519	457	99	to	to	TO
12519	457	100	keep	keep	VB
12519	457	101	in	in	IN
12519	457	102	the	the	DT
12519	457	103	steam	steam	NN
12519	457	104	;	;	:
12519	457	105	let	let	VB
12519	457	106	them	-PRON-	PRP
12519	457	107	stew	stew	VB
12519	457	108	gently	gently	RB
12519	457	109	over	over	IN
12519	457	110	a	a	DT
12519	457	111	stove	stove	JJ
12519	457	112	fire	fire	NN
12519	457	113	,	,	,
12519	457	114	till	till	IN
12519	457	115	the	the	DT
12519	457	116	gravy	gravy	NN
12519	457	117	is	be	VBZ
12519	457	118	reduced	reduce	VBN
12519	457	119	to	to	IN
12519	457	120	just	just	RB
12519	457	121	enough	enough	RB
12519	457	122	to	to	TO
12519	457	123	cover	cover	VB
12519	457	124	your	-PRON-	PRP$
12519	457	125	fish	fish	NN
12519	457	126	in	in	IN
12519	457	127	the	the	DT
12519	457	128	dish	dish	NN
12519	457	129	;	;	:
12519	457	130	then	then	RB
12519	457	131	take	take	VB
12519	457	132	the	the	DT
12519	457	133	fish	fish	NN
12519	457	134	out	out	RP
12519	457	135	,	,	,
12519	457	136	and	and	CC
12519	457	137	put	put	VBD
12519	457	138	them	-PRON-	PRP
12519	457	139	on	on	IN
12519	457	140	the	the	DT
12519	457	141	dish	dish	NN
12519	457	142	you	-PRON-	PRP
12519	457	143	intend	intend	VBP
12519	457	144	for	for	IN
12519	457	145	the	the	DT
12519	457	146	table	table	NN
12519	457	147	,	,	,
12519	457	148	set	set	VBD
12519	457	149	the	the	DT
12519	457	150	gravy	gravy	NN
12519	457	151	on	on	IN
12519	457	152	the	the	DT
12519	457	153	fire	fire	NN
12519	457	154	,	,	,
12519	457	155	and	and	CC
12519	457	156	thicken	thicken	VB
12519	457	157	it	-PRON-	PRP
12519	457	158	with	with	IN
12519	457	159	flour	flour	NN
12519	457	160	,	,	,
12519	457	161	and	and	CC
12519	457	162	a	a	DT
12519	457	163	large	large	JJ
12519	457	164	lump	lump	NN
12519	457	165	of	of	IN
12519	457	166	butter	butter	NN
12519	457	167	;	;	:
12519	457	168	boil	boil	VB
12519	457	169	it	-PRON-	PRP
12519	457	170	a	a	DT
12519	457	171	little	little	JJ
12519	457	172	,	,	,
12519	457	173	and	and	CC
12519	457	174	strain	strain	VB
12519	457	175	it	-PRON-	PRP
12519	457	176	over	over	IN
12519	457	177	your	-PRON-	PRP$
12519	457	178	fish	fish	NN
12519	457	179	;	;	:
12519	457	180	garnish	garnish	VB
12519	457	181	them	-PRON-	PRP
12519	457	182	with	with	IN
12519	457	183	pickled	pickled	JJ
12519	457	184	mushrooms	mushroom	NNS
12519	457	185	and	and	CC
12519	457	186	scraped	scrape	VBN
12519	457	187	horse	horse	NN
12519	457	188	-	-	HYPH
12519	457	189	radish	radish	NN
12519	457	190	,	,	,
12519	457	191	and	and	CC
12519	457	192	send	send	VB
12519	457	193	them	-PRON-	PRP
12519	457	194	to	to	IN
12519	457	195	the	the	DT
12519	457	196	table	table	NN
12519	457	197	.	.	.
12519	458	1	*	*	NFP
12519	458	2	*	*	NFP
12519	458	3	*	*	NFP
12519	458	4	*	*	NFP
12519	458	5	*	*	NFP
12519	458	6	TO	to	IN
12519	458	7	BOIL	BOIL	NNP
12519	458	8	EELS	EELS	NNP
12519	458	9	.	.	.
12519	459	1	Clean	clean	VB
12519	459	2	the	the	DT
12519	459	3	eels	eel	NNS
12519	459	4	,	,	,
12519	459	5	and	and	CC
12519	459	6	cut	cut	VBD
12519	459	7	off	off	RP
12519	459	8	their	-PRON-	PRP$
12519	459	9	heads	head	NNS
12519	459	10	,	,	,
12519	459	11	dry	dry	VB
12519	459	12	them	-PRON-	PRP
12519	459	13	,	,	,
12519	459	14	and	and	CC
12519	459	15	turn	turn	VB
12519	459	16	them	-PRON-	PRP
12519	459	17	round	round	RB
12519	459	18	on	on	IN
12519	459	19	your	-PRON-	PRP$
12519	459	20	fish	fish	NN
12519	459	21	plate	plate	NN
12519	459	22	,	,	,
12519	459	23	boil	boil	VB
12519	459	24	them	-PRON-	PRP
12519	459	25	in	in	IN
12519	459	26	salt	salt	NN
12519	459	27	and	and	CC
12519	459	28	water	water	NN
12519	459	29	,	,	,
12519	459	30	and	and	CC
12519	459	31	make	make	VB
12519	459	32	parsley	parsley	NN
12519	459	33	sauce	sauce	NN
12519	459	34	for	for	IN
12519	459	35	them	-PRON-	PRP
12519	459	36	.	.	.
12519	460	1	*	*	NFP
12519	460	2	*	*	NFP
12519	460	3	*	*	NFP
12519	460	4	*	*	NFP
12519	460	5	*	*	NFP
12519	460	6	TO	to	IN
12519	460	7	PITCHCOCK	PITCHCOCK	NNP
12519	460	8	EELS	EELS	NNP
12519	460	9	.	.	.
12519	461	1	Skin	skin	NN
12519	461	2	and	and	CC
12519	461	3	wash	wash	VB
12519	461	4	your	-PRON-	PRP$
12519	461	5	eels	eel	NNS
12519	461	6	,	,	,
12519	461	7	then	then	RB
12519	461	8	dry	dry	VB
12519	461	9	them	-PRON-	PRP
12519	461	10	with	with	IN
12519	461	11	a	a	DT
12519	461	12	cloth	cloth	NN
12519	461	13	,	,	,
12519	461	14	sprinkle	sprinkle	VB
12519	461	15	them	-PRON-	PRP
12519	461	16	with	with	IN
12519	461	17	pepper	pepper	NN
12519	461	18	,	,	,
12519	461	19	salt	salt	NN
12519	461	20	,	,	,
12519	461	21	and	and	CC
12519	461	22	a	a	DT
12519	461	23	little	little	JJ
12519	461	24	dried	dry	VBN
12519	461	25	sage	sage	NN
12519	461	26	,	,	,
12519	461	27	turn	turn	VB
12519	461	28	them	-PRON-	PRP
12519	461	29	backward	backward	RB
12519	461	30	and	and	CC
12519	461	31	forward	forward	RB
12519	461	32	,	,	,
12519	461	33	and	and	CC
12519	461	34	skewer	skewer	VBD
12519	461	35	them	-PRON-	PRP
12519	461	36	;	;	:
12519	461	37	rub	rub	VB
12519	461	38	a	a	DT
12519	461	39	gridiron	gridiron	NN
12519	461	40	with	with	IN
12519	461	41	beef	beef	NN
12519	461	42	suet	suet	NN
12519	461	43	,	,	,
12519	461	44	broil	broil	VB
12519	461	45	them	-PRON-	PRP
12519	461	46	a	a	DT
12519	461	47	nice	nice	JJ
12519	461	48	brown	brown	NN
12519	461	49	,	,	,
12519	461	50	put	put	VBD
12519	461	51	them	-PRON-	PRP
12519	461	52	on	on	IN
12519	461	53	a	a	DT
12519	461	54	dish	dish	NN
12519	461	55	with	with	IN
12519	461	56	good	good	JJ
12519	461	57	melted	melted	JJ
12519	461	58	butter	butter	NN
12519	461	59	,	,	,
12519	461	60	and	and	CC
12519	461	61	lay	lie	VBD
12519	461	62	around	around	RB
12519	461	63	fried	fry	VBN
12519	461	64	parsley	parsley	NN
12519	461	65	.	.	.
12519	462	1	*	*	NFP
12519	462	2	*	*	NFP
12519	462	3	*	*	NFP
12519	462	4	*	*	NFP
12519	462	5	*	*	NFP
12519	462	6	TO	to	IN
12519	462	7	BROIL	BROIL	NNP
12519	462	8	EELS	EELS	NNP
12519	462	9	.	.	.
12519	463	1	When	when	WRB
12519	463	2	you	-PRON-	PRP
12519	463	3	have	have	VBP
12519	463	4	skinned	skin	VBN
12519	463	5	and	and	CC
12519	463	6	cleansed	cleanse	VBN
12519	463	7	your	-PRON-	PRP$
12519	463	8	eels	eel	NNS
12519	463	9	as	as	IN
12519	463	10	before	before	RB
12519	463	11	,	,	,
12519	463	12	rub	rub	VB
12519	463	13	them	-PRON-	PRP
12519	463	14	with	with	IN
12519	463	15	the	the	DT
12519	463	16	yelk	yelk	NN
12519	463	17	of	of	IN
12519	463	18	an	an	DT
12519	463	19	egg	egg	NN
12519	463	20	,	,	,
12519	463	21	strew	strew	VBD
12519	463	22	over	over	IN
12519	463	23	them	-PRON-	PRP
12519	463	24	bread	bread	NN
12519	463	25	crumbs	crumb	NNS
12519	463	26	,	,	,
12519	463	27	chopped	chop	VBD
12519	463	28	parsley	parsley	NN
12519	463	29	,	,	,
12519	463	30	sage	sage	NN
12519	463	31	,	,	,
12519	463	32	pepper	pepper	NN
12519	463	33	,	,	,
12519	463	34	and	and	CC
12519	463	35	salt	salt	NN
12519	463	36	;	;	:
12519	463	37	baste	baste	VBZ
12519	463	38	them	-PRON-	PRP
12519	463	39	well	well	RB
12519	463	40	with	with	IN
12519	463	41	butter	butter	NN
12519	463	42	,	,	,
12519	463	43	and	and	CC
12519	463	44	set	set	VBD
12519	463	45	them	-PRON-	PRP
12519	463	46	in	in	IN
12519	463	47	a	a	DT
12519	463	48	dripping	dripping	JJ
12519	463	49	pan	pan	NN
12519	463	50	;	;	:
12519	463	51	serve	serve	VB
12519	463	52	them	-PRON-	PRP
12519	463	53	up	up	RP
12519	463	54	with	with	IN
12519	463	55	parsley	parsley	NN
12519	463	56	and	and	CC
12519	463	57	butter	butter	NN
12519	463	58	for	for	IN
12519	463	59	sauce	sauce	NN
12519	463	60	.	.	.
12519	464	1	*	*	NFP
12519	464	2	*	*	NFP
12519	464	3	*	*	NFP
12519	464	4	*	*	NFP
12519	464	5	*	*	NFP
12519	464	6	TO	to	IN
12519	464	7	SCOLLOP	SCOLLOP	NNP
12519	464	8	OYSTERS	oyster	NNS
12519	464	9	.	.	.
12519	465	1	When	when	WRB
12519	465	2	the	the	DT
12519	465	3	oysters	oyster	NNS
12519	465	4	are	be	VBP
12519	465	5	opened	open	VBN
12519	465	6	,	,	,
12519	465	7	put	put	VB
12519	465	8	them	-PRON-	PRP
12519	465	9	in	in	IN
12519	465	10	a	a	DT
12519	465	11	bowl	bowl	NN
12519	465	12	,	,	,
12519	465	13	and	and	CC
12519	465	14	wash	wash	VB
12519	465	15	them	-PRON-	PRP
12519	465	16	out	out	IN
12519	465	17	of	of	IN
12519	465	18	their	-PRON-	PRP$
12519	465	19	own	own	JJ
12519	465	20	liquor	liquor	NN
12519	465	21	;	;	:
12519	465	22	put	put	VB
12519	465	23	some	some	DT
12519	465	24	in	in	IN
12519	465	25	the	the	DT
12519	465	26	scollop	scollop	NN
12519	465	27	shells	shell	NNS
12519	465	28	,	,	,
12519	465	29	strew	strew	VBD
12519	465	30	over	over	IN
12519	465	31	them	-PRON-	PRP
12519	465	32	a	a	DT
12519	465	33	few	few	JJ
12519	465	34	bread	bread	NN
12519	465	35	crumbs	crumb	NNS
12519	465	36	,	,	,
12519	465	37	and	and	CC
12519	465	38	lay	lie	VBD
12519	465	39	a	a	DT
12519	465	40	slice	slice	NN
12519	465	41	of	of	IN
12519	465	42	butter	butter	NN
12519	465	43	on	on	IN
12519	465	44	them	-PRON-	PRP
12519	465	45	,	,	,
12519	465	46	then	then	RB
12519	465	47	more	more	JJR
12519	465	48	oysters	oyster	NNS
12519	465	49	,	,	,
12519	465	50	bread	bread	NN
12519	465	51	crumbs	crumb	NNS
12519	465	52	,	,	,
12519	465	53	and	and	CC
12519	465	54	a	a	DT
12519	465	55	slice	slice	NN
12519	465	56	of	of	IN
12519	465	57	butter	butter	NN
12519	465	58	on	on	IN
12519	465	59	the	the	DT
12519	465	60	top	top	NN
12519	465	61	;	;	:
12519	465	62	put	put	VB
12519	465	63	them	-PRON-	PRP
12519	465	64	into	into	IN
12519	465	65	a	a	DT
12519	465	66	Dutch	dutch	JJ
12519	465	67	oven	oven	NN
12519	465	68	to	to	TO
12519	465	69	brown	brown	VB
12519	465	70	,	,	,
12519	465	71	and	and	CC
12519	465	72	serve	serve	VB
12519	465	73	them	-PRON-	PRP
12519	465	74	up	up	RP
12519	465	75	in	in	IN
12519	465	76	the	the	DT
12519	465	77	shells	shell	NNS
12519	465	78	.	.	.
12519	466	1	*	*	NFP
12519	466	2	*	*	NFP
12519	466	3	*	*	NFP
12519	466	4	*	*	NFP
12519	466	5	*	*	NFP
12519	466	6	TO	to	IN
12519	466	7	FRY	FRY	NNP
12519	466	8	OYSTERS	oyster	NNS
12519	466	9	.	.	.
12519	467	1	Take	take	VB
12519	467	2	a	a	DT
12519	467	3	quarter	quarter	NN
12519	467	4	of	of	IN
12519	467	5	a	a	DT
12519	467	6	hundred	hundred	CD
12519	467	7	of	of	IN
12519	467	8	large	large	JJ
12519	467	9	oysters	oyster	NNS
12519	467	10	,	,	,
12519	467	11	wash	wash	VB
12519	467	12	them	-PRON-	PRP
12519	467	13	and	and	CC
12519	467	14	roll	roll	VB
12519	467	15	them	-PRON-	PRP
12519	467	16	in	in	IN
12519	467	17	grated	grate	VBN
12519	467	18	bread	bread	NN
12519	467	19	,	,	,
12519	467	20	with	with	IN
12519	467	21	pepper	pepper	NN
12519	467	22	and	and	CC
12519	467	23	salt	salt	NN
12519	467	24	,	,	,
12519	467	25	and	and	CC
12519	467	26	fry	fry	VB
12519	467	27	them	-PRON-	PRP
12519	467	28	a	a	DT
12519	467	29	light	light	JJ
12519	467	30	brown	brown	NN
12519	467	31	;	;	:
12519	467	32	if	if	IN
12519	467	33	you	-PRON-	PRP
12519	467	34	choose	choose	VBP
12519	467	35	,	,	,
12519	467	36	you	-PRON-	PRP
12519	467	37	may	may	MD
12519	467	38	add	add	VB
12519	467	39	a	a	DT
12519	467	40	little	little	JJ
12519	467	41	parsley	parsley	NN
12519	467	42	,	,	,
12519	467	43	shred	shre	VBD
12519	467	44	fine	fine	RB
12519	467	45	.	.	.
12519	468	1	They	-PRON-	PRP
12519	468	2	are	be	VBP
12519	468	3	a	a	DT
12519	468	4	proper	proper	JJ
12519	468	5	garnish	garnish	NN
12519	468	6	for	for	IN
12519	468	7	calves	calf	NNS
12519	468	8	'	'	POS
12519	468	9	head	head	NN
12519	468	10	,	,	,
12519	468	11	or	or	CC
12519	468	12	most	most	RBS
12519	468	13	made	make	VBD
12519	468	14	dishes	dish	NNS
12519	468	15	.	.	.
12519	469	1	*	*	NFP
12519	469	2	*	*	NFP
12519	469	3	*	*	NFP
12519	469	4	*	*	NFP
12519	469	5	*	*	NFP
12519	469	6	TO	to	IN
12519	469	7	MAKE	MAKE	NNP
12519	469	8	OYSTER	OYSTER	NNS
12519	469	9	LOAVES	loaves	JJ
12519	469	10	.	.	.
12519	470	1	Take	take	VB
12519	470	2	little	little	JJ
12519	470	3	round	round	JJ
12519	470	4	loaves	loaf	NNS
12519	470	5	,	,	,
12519	470	6	cut	cut	VBD
12519	470	7	off	off	RP
12519	470	8	the	the	DT
12519	470	9	tops	top	NNS
12519	470	10	,	,	,
12519	470	11	scrape	scrape	VB
12519	470	12	out	out	RP
12519	470	13	all	all	PDT
12519	470	14	the	the	DT
12519	470	15	crumbs	crumb	NNS
12519	470	16	,	,	,
12519	470	17	then	then	RB
12519	470	18	put	put	VB
12519	470	19	the	the	DT
12519	470	20	oysters	oyster	NNS
12519	470	21	into	into	IN
12519	470	22	a	a	DT
12519	470	23	stew	stew	JJ
12519	470	24	pan	pan	NN
12519	470	25	with	with	IN
12519	470	26	the	the	DT
12519	470	27	crumbs	crumb	NNS
12519	470	28	that	that	WDT
12519	470	29	came	come	VBD
12519	470	30	out	out	IN
12519	470	31	of	of	IN
12519	470	32	the	the	DT
12519	470	33	loaves	loaf	NNS
12519	470	34	,	,	,
12519	470	35	a	a	DT
12519	470	36	little	little	JJ
12519	470	37	water	water	NN
12519	470	38	,	,	,
12519	470	39	and	and	CC
12519	470	40	a	a	DT
12519	470	41	good	good	JJ
12519	470	42	lump	lump	NN
12519	470	43	of	of	IN
12519	470	44	butter	butter	NN
12519	470	45	;	;	:
12519	470	46	stew	stew	VB
12519	470	47	them	-PRON-	PRP
12519	470	48	together	together	RB
12519	470	49	ten	ten	CD
12519	470	50	or	or	CC
12519	470	51	fifteen	fifteen	CD
12519	470	52	minutes	minute	NNS
12519	470	53	,	,	,
12519	470	54	then	then	RB
12519	470	55	put	put	VBD
12519	470	56	in	in	RP
12519	470	57	a	a	DT
12519	470	58	spoonful	spoonful	NN
12519	470	59	of	of	IN
12519	470	60	good	good	JJ
12519	470	61	cream	cream	NN
12519	470	62	,	,	,
12519	470	63	fill	fill	VB
12519	470	64	your	-PRON-	PRP$
12519	470	65	loaves	loaf	NNS
12519	470	66	,	,	,
12519	470	67	lay	lie	VBD
12519	470	68	the	the	DT
12519	470	69	bit	bit	NN
12519	470	70	of	of	IN
12519	470	71	crust	crust	NN
12519	470	72	carefully	carefully	RB
12519	470	73	on	on	RB
12519	470	74	again	again	RB
12519	470	75	,	,	,
12519	470	76	set	set	VBD
12519	470	77	them	-PRON-	PRP
12519	470	78	in	in	IN
12519	470	79	the	the	DT
12519	470	80	oven	oven	NN
12519	470	81	to	to	TO
12519	470	82	crisp	crisp	NNP
12519	470	83	.	.	.
12519	471	1	Three	three	CD
12519	471	2	are	be	VBP
12519	471	3	enough	enough	JJ
12519	471	4	for	for	IN
12519	471	5	a	a	DT
12519	471	6	side	side	NN
12519	471	7	dish	dish	NN
12519	471	8	.	.	.
12519	472	1	*	*	NFP
12519	472	2	*	*	NFP
12519	472	3	*	*	NFP
12519	472	4	*	*	NFP
12519	472	5	*	*	NFP
12519	472	6	POULTRY	POULTRY	NNP
12519	472	7	,	,	,
12519	472	8	&	&	CC
12519	472	9	c.	c.	NNP
12519	472	10	TO	to	IN
12519	472	11	ROAST	ROAST	NNP
12519	472	12	A	a	DT
12519	472	13	GOOSE	GOOSE	NNP
12519	472	14	.	.	.
12519	473	1	Chop	chop	VB
12519	473	2	a	a	DT
12519	473	3	few	few	JJ
12519	473	4	sage	sage	NN
12519	473	5	leaves	leave	NNS
12519	473	6	and	and	CC
12519	473	7	two	two	CD
12519	473	8	onions	onion	NNS
12519	473	9	very	very	RB
12519	473	10	fine	fine	JJ
12519	473	11	,	,	,
12519	473	12	mix	mix	VB
12519	473	13	them	-PRON-	PRP
12519	473	14	with	with	IN
12519	473	15	a	a	DT
12519	473	16	good	good	JJ
12519	473	17	lump	lump	NN
12519	473	18	of	of	IN
12519	473	19	butter	butter	NN
12519	473	20	,	,	,
12519	473	21	a	a	DT
12519	473	22	tea	tea	NN
12519	473	23	-	-	HYPH
12519	473	24	spoonful	spoonful	JJ
12519	473	25	of	of	IN
12519	473	26	pepper	pepper	NN
12519	473	27	,	,	,
12519	473	28	and	and	CC
12519	473	29	two	two	CD
12519	473	30	of	of	IN
12519	473	31	salt	salt	NN
12519	473	32	,	,	,
12519	473	33	put	put	VBD
12519	473	34	it	-PRON-	PRP
12519	473	35	in	in	IN
12519	473	36	the	the	DT
12519	473	37	goose	goose	NN
12519	473	38	,	,	,
12519	473	39	then	then	RB
12519	473	40	split	split	VBD
12519	473	41	it	-PRON-	PRP
12519	473	42	,	,	,
12519	473	43	lay	lie	VBD
12519	473	44	it	-PRON-	PRP
12519	473	45	down	down	RP
12519	473	46	,	,	,
12519	473	47	and	and	CC
12519	473	48	dust	dust	VB
12519	473	49	it	-PRON-	PRP
12519	473	50	with	with	IN
12519	473	51	flour	flour	NN
12519	473	52	;	;	:
12519	473	53	when	when	WRB
12519	473	54	it	-PRON-	PRP
12519	473	55	is	be	VBZ
12519	473	56	thoroughly	thoroughly	RB
12519	473	57	hot	hot	JJ
12519	473	58	,	,	,
12519	473	59	baste	baste	VBZ
12519	473	60	it	-PRON-	PRP
12519	473	61	with	with	IN
12519	473	62	nice	nice	JJ
12519	473	63	lard	lard	NN
12519	473	64	;	;	:
12519	473	65	if	if	IN
12519	473	66	it	-PRON-	PRP
12519	473	67	be	be	VBP
12519	473	68	a	a	DT
12519	473	69	large	large	JJ
12519	473	70	one	one	NN
12519	473	71	,	,	,
12519	473	72	it	-PRON-	PRP
12519	473	73	will	will	MD
12519	473	74	require	require	VB
12519	473	75	an	an	DT
12519	473	76	hour	hour	NN
12519	473	77	and	and	CC
12519	473	78	a	a	DT
12519	473	79	half	half	NN
12519	473	80	,	,	,
12519	473	81	before	before	IN
12519	473	82	a	a	DT
12519	473	83	good	good	JJ
12519	473	84	clear	clear	JJ
12519	473	85	fire	fire	NN
12519	473	86	;	;	:
12519	473	87	when	when	WRB
12519	473	88	it	-PRON-	PRP
12519	473	89	is	be	VBZ
12519	473	90	enough	enough	JJ
12519	473	91	,	,	,
12519	473	92	dredge	dredge	NN
12519	473	93	and	and	CC
12519	473	94	baste	baste	VB
12519	473	95	it	-PRON-	PRP
12519	473	96	,	,	,
12519	473	97	pull	pull	VB
12519	473	98	out	out	RP
12519	473	99	the	the	DT
12519	473	100	spit	spit	NN
12519	473	101	,	,	,
12519	473	102	and	and	CC
12519	473	103	pour	pour	VB
12519	473	104	in	in	IN
12519	473	105	a	a	DT
12519	473	106	little	little	JJ
12519	473	107	boiling	boiling	NN
12519	473	108	water	water	NN
12519	473	109	.	.	.
12519	474	1	*	*	NFP
12519	474	2	*	*	NFP
12519	474	3	*	*	NFP
12519	474	4	*	*	NFP
12519	474	5	*	*	NFP
12519	474	6	TO	to	IN
12519	474	7	MAKE	MAKE	NNP
12519	474	8	SAUCE	SAUCE	VBN
12519	474	9	FOR	for	IN
12519	474	10	A	a	DT
12519	474	11	GOOSE	GOOSE	NNP
12519	474	12	.	.	.
12519	475	1	Pare	Pare	NNP
12519	475	2	,	,	,
12519	475	3	core	core	NN
12519	475	4	and	and	CC
12519	475	5	slice	slice	VB
12519	475	6	some	some	DT
12519	475	7	apples	apple	NNS
12519	475	8	;	;	,
12519	475	9	put	put	VB
12519	475	10	them	-PRON-	PRP
12519	475	11	in	in	IN
12519	475	12	a	a	DT
12519	475	13	sauce	sauce	NN
12519	475	14	pan	pan	NN
12519	475	15	,	,	,
12519	475	16	with	with	IN
12519	475	17	as	as	RB
12519	475	18	much	much	JJ
12519	475	19	water	water	NN
12519	475	20	as	as	IN
12519	475	21	will	will	MD
12519	475	22	keep	keep	VB
12519	475	23	them	-PRON-	PRP
12519	475	24	from	from	IN
12519	475	25	burning	burn	VBG
12519	475	26	,	,	,
12519	475	27	set	set	VBD
12519	475	28	them	-PRON-	PRP
12519	475	29	over	over	IN
12519	475	30	a	a	DT
12519	475	31	very	very	RB
12519	475	32	slow	slow	JJ
12519	475	33	fire	fire	NN
12519	475	34	,	,	,
12519	475	35	keep	keep	VB
12519	475	36	them	-PRON-	PRP
12519	475	37	closely	closely	RB
12519	475	38	covered	cover	VBN
12519	475	39	till	till	IN
12519	475	40	reduced	reduce	VBN
12519	475	41	to	to	IN
12519	475	42	a	a	DT
12519	475	43	pulp	pulp	NN
12519	475	44	,	,	,
12519	475	45	then	then	RB
12519	475	46	put	put	VB
12519	475	47	in	in	RP
12519	475	48	a	a	DT
12519	475	49	lump	lump	NN
12519	475	50	of	of	IN
12519	475	51	butter	butter	NN
12519	475	52	,	,	,
12519	475	53	and	and	CC
12519	475	54	sugar	sugar	NN
12519	475	55	to	to	IN
12519	475	56	your	-PRON-	PRP$
12519	475	57	taste	taste	NN
12519	475	58	,	,	,
12519	475	59	beat	beat	VB
12519	475	60	them	-PRON-	PRP
12519	475	61	well	well	RB
12519	475	62	,	,	,
12519	475	63	and	and	CC
12519	475	64	send	send	VB
12519	475	65	them	-PRON-	PRP
12519	475	66	to	to	IN
12519	475	67	the	the	DT
12519	475	68	table	table	NN
12519	475	69	in	in	IN
12519	475	70	a	a	DT
12519	475	71	china	china	NNP
12519	475	72	bowl	bowl	NN
12519	475	73	.	.	.
12519	476	1	*	*	NFP
12519	476	2	*	*	NFP
12519	476	3	*	*	NFP
12519	476	4	*	*	NFP
12519	476	5	*	*	NFP
12519	476	6	TO	to	IN
12519	476	7	BOIL	BOIL	NNP
12519	476	8	DUCKS	DUCKS	NNP
12519	476	9	WITH	with	IN
12519	476	10	ONION	onion	NN
12519	476	11	SAUCE	SAUCE	VBN
12519	476	12	.	.	.
12519	477	1	Scald	Scald	NNP
12519	477	2	and	and	CC
12519	477	3	draw	draw	VB
12519	477	4	your	-PRON-	PRP$
12519	477	5	ducks	duck	NNS
12519	477	6	,	,	,
12519	477	7	put	put	VBD
12519	477	8	them	-PRON-	PRP
12519	477	9	in	in	IN
12519	477	10	warm	warm	JJ
12519	477	11	water	water	NN
12519	477	12	for	for	IN
12519	477	13	a	a	DT
12519	477	14	few	few	JJ
12519	477	15	minutes	minute	NNS
12519	477	16	,	,	,
12519	477	17	then	then	RB
12519	477	18	take	take	VB
12519	477	19	them	-PRON-	PRP
12519	477	20	out	out	RP
12519	477	21	and	and	CC
12519	477	22	put	put	VBD
12519	477	23	them	-PRON-	PRP
12519	477	24	in	in	IN
12519	477	25	an	an	DT
12519	477	26	earthen	earthen	JJ
12519	477	27	pot	pot	NN
12519	477	28	;	;	:
12519	477	29	pour	pour	VB
12519	477	30	over	over	IN
12519	477	31	them	-PRON-	PRP
12519	477	32	a	a	DT
12519	477	33	pint	pint	NN
12519	477	34	of	of	IN
12519	477	35	boiling	boil	VBG
12519	477	36	milk	milk	NN
12519	477	37	,	,	,
12519	477	38	and	and	CC
12519	477	39	let	let	VB
12519	477	40	them	-PRON-	PRP
12519	477	41	lie	lie	VB
12519	477	42	in	in	IN
12519	477	43	it	-PRON-	PRP
12519	477	44	two	two	CD
12519	477	45	or	or	CC
12519	477	46	three	three	CD
12519	477	47	hours	hour	NNS
12519	477	48	;	;	:
12519	477	49	when	when	WRB
12519	477	50	you	-PRON-	PRP
12519	477	51	take	take	VBP
12519	477	52	them	-PRON-	PRP
12519	477	53	out	out	RP
12519	477	54	,	,	,
12519	477	55	dredge	dredge	VB
12519	477	56	them	-PRON-	PRP
12519	477	57	well	well	RB
12519	477	58	with	with	IN
12519	477	59	flour	flour	NN
12519	477	60	,	,	,
12519	477	61	and	and	CC
12519	477	62	put	put	VBD
12519	477	63	them	-PRON-	PRP
12519	477	64	in	in	IN
12519	477	65	a	a	DT
12519	477	66	copper	copper	NN
12519	477	67	of	of	IN
12519	477	68	cold	cold	JJ
12519	477	69	water	water	NN
12519	477	70	;	;	:
12519	477	71	put	put	VBN
12519	477	72	on	on	IN
12519	477	73	the	the	DT
12519	477	74	cover	cover	NN
12519	477	75	,	,	,
12519	477	76	let	let	VB
12519	477	77	them	-PRON-	PRP
12519	477	78	boil	boil	VB
12519	477	79	slowly	slowly	RB
12519	477	80	twenty	twenty	CD
12519	477	81	minutes	minute	NNS
12519	477	82	,	,	,
12519	477	83	then	then	RB
12519	477	84	take	take	VB
12519	477	85	them	-PRON-	PRP
12519	477	86	out	out	RP
12519	477	87	,	,	,
12519	477	88	and	and	CC
12519	477	89	smother	smother	VB
12519	477	90	them	-PRON-	PRP
12519	477	91	with	with	IN
12519	477	92	onion	onion	NN
12519	477	93	sauce	sauce	NN
12519	477	94	.	.	.
12519	478	1	*	*	NFP
12519	478	2	*	*	NFP
12519	478	3	*	*	NFP
12519	478	4	*	*	NFP
12519	478	5	*	*	NFP
12519	478	6	TO	to	IN
12519	478	7	MAKE	MAKE	NNP
12519	478	8	ONION	onion	NN
12519	478	9	SAUCE	SAUCE	VBN
12519	478	10	.	.	.
12519	479	1	Boil	Boil	NNP
12519	479	2	eight	eight	CD
12519	479	3	or	or	CC
12519	479	4	ten	ten	CD
12519	479	5	large	large	JJ
12519	479	6	onions	onion	NNS
12519	479	7	,	,	,
12519	479	8	change	change	VB
12519	479	9	the	the	DT
12519	479	10	water	water	NN
12519	479	11	two	two	CD
12519	479	12	or	or	CC
12519	479	13	three	three	CD
12519	479	14	times	time	NNS
12519	479	15	while	while	IN
12519	479	16	they	-PRON-	PRP
12519	479	17	are	be	VBP
12519	479	18	boiling	boil	VBG
12519	479	19	;	;	:
12519	479	20	when	when	WRB
12519	479	21	enough	enough	RB
12519	479	22	,	,	,
12519	479	23	chop	chop	VB
12519	479	24	them	-PRON-	PRP
12519	479	25	on	on	IN
12519	479	26	a	a	DT
12519	479	27	board	board	NN
12519	479	28	to	to	TO
12519	479	29	keep	keep	VB
12519	479	30	them	-PRON-	PRP
12519	479	31	a	a	DT
12519	479	32	good	good	JJ
12519	479	33	colour	colour	NN
12519	479	34	,	,	,
12519	479	35	put	put	VBD
12519	479	36	them	-PRON-	PRP
12519	479	37	in	in	IN
12519	479	38	a	a	DT
12519	479	39	sauce	sauce	NN
12519	479	40	pan	pan	NN
12519	479	41	with	with	IN
12519	479	42	a	a	DT
12519	479	43	quarter	quarter	NN
12519	479	44	of	of	IN
12519	479	45	a	a	DT
12519	479	46	pound	pound	NN
12519	479	47	of	of	IN
12519	479	48	butter	butter	NN
12519	479	49	and	and	CC
12519	479	50	two	two	CD
12519	479	51	spoonsful	spoonsful	JJ
12519	479	52	of	of	IN
12519	479	53	thick	thick	JJ
12519	479	54	cream	cream	NN
12519	479	55	;	;	:
12519	479	56	boil	boil	VB
12519	479	57	it	-PRON-	PRP
12519	479	58	a	a	DT
12519	479	59	little	little	JJ
12519	479	60	,	,	,
12519	479	61	and	and	CC
12519	479	62	pour	pour	VB
12519	479	63	it	-PRON-	PRP
12519	479	64	over	over	IN
12519	479	65	the	the	DT
12519	479	66	ducks	duck	NNS
12519	479	67	.	.	.
12519	480	1	*	*	NFP
12519	480	2	*	*	NFP
12519	480	3	*	*	NFP
12519	480	4	*	*	NFP
12519	480	5	*	*	NFP
12519	480	6	TO	to	IN
12519	480	7	ROAST	ROAST	NNP
12519	480	8	DUCKS	DUCKS	NNP
12519	480	9	.	.	.
12519	481	1	When	when	WRB
12519	481	2	you	-PRON-	PRP
12519	481	3	have	have	VBP
12519	481	4	drawn	draw	VBN
12519	481	5	the	the	DT
12519	481	6	ducks	duck	NNS
12519	481	7	,	,	,
12519	481	8	shred	shre	VBD
12519	481	9	one	one	CD
12519	481	10	onion	onion	NN
12519	481	11	and	and	CC
12519	481	12	a	a	DT
12519	481	13	few	few	JJ
12519	481	14	sage	sage	NN
12519	481	15	leaves	leave	NNS
12519	481	16	,	,	,
12519	481	17	put	put	VBD
12519	481	18	them	-PRON-	PRP
12519	481	19	into	into	IN
12519	481	20	the	the	DT
12519	481	21	ducks	duck	NNS
12519	481	22	with	with	IN
12519	481	23	pepper	pepper	NN
12519	481	24	and	and	CC
12519	481	25	salt	salt	NN
12519	481	26	,	,	,
12519	481	27	spit	spit	NN
12519	481	28	and	and	CC
12519	481	29	dust	dust	VB
12519	481	30	them	-PRON-	PRP
12519	481	31	with	with	IN
12519	481	32	flour	flour	NN
12519	481	33	,	,	,
12519	481	34	and	and	CC
12519	481	35	baste	baste	VB
12519	481	36	them	-PRON-	PRP
12519	481	37	with	with	IN
12519	481	38	lard	lard	NN
12519	481	39	;	;	:
12519	481	40	if	if	IN
12519	481	41	your	-PRON-	PRP$
12519	481	42	fire	fire	NN
12519	481	43	be	be	VB
12519	481	44	very	very	RB
12519	481	45	hot	hot	JJ
12519	481	46	,	,	,
12519	481	47	they	-PRON-	PRP
12519	481	48	will	will	MD
12519	481	49	roast	roast	VB
12519	481	50	in	in	IN
12519	481	51	twenty	twenty	CD
12519	481	52	minutes	minute	NNS
12519	481	53	;	;	:
12519	481	54	and	and	CC
12519	481	55	the	the	DT
12519	481	56	quicker	quick	JJR
12519	481	57	they	-PRON-	PRP
12519	481	58	are	be	VBP
12519	481	59	roasted	roast	VBN
12519	481	60	,	,	,
12519	481	61	the	the	DT
12519	481	62	better	well	JJR
12519	481	63	they	-PRON-	PRP
12519	481	64	will	will	MD
12519	481	65	taste	taste	VB
12519	481	66	.	.	.
12519	482	1	Just	just	RB
12519	482	2	before	before	IN
12519	482	3	you	-PRON-	PRP
12519	482	4	take	take	VBP
12519	482	5	them	-PRON-	PRP
12519	482	6	from	from	IN
12519	482	7	the	the	DT
12519	482	8	spit	spit	NN
12519	482	9	,	,	,
12519	482	10	dust	dust	VB
12519	482	11	them	-PRON-	PRP
12519	482	12	with	with	IN
12519	482	13	flour	flour	NN
12519	482	14	and	and	CC
12519	482	15	baste	baste	VB
12519	482	16	them	-PRON-	PRP
12519	482	17	.	.	.
12519	483	1	Get	get	VB
12519	483	2	ready	ready	JJ
12519	483	3	some	some	DT
12519	483	4	gravy	gravy	NN
12519	483	5	made	make	VBN
12519	483	6	of	of	IN
12519	483	7	the	the	DT
12519	483	8	gizzards	gizzard	NNS
12519	483	9	and	and	CC
12519	483	10	pinions	pinion	NNS
12519	483	11	,	,	,
12519	483	12	a	a	DT
12519	483	13	large	large	JJ
12519	483	14	blade	blade	NN
12519	483	15	of	of	IN
12519	483	16	mace	mace	NN
12519	483	17	,	,	,
12519	483	18	a	a	DT
12519	483	19	few	few	JJ
12519	483	20	pepper	pepper	NN
12519	483	21	corns	corn	NNS
12519	483	22	,	,	,
12519	483	23	a	a	DT
12519	483	24	spoonful	spoonful	NN
12519	483	25	of	of	IN
12519	483	26	catsup	catsup	NN
12519	483	27	,	,	,
12519	483	28	a	a	DT
12519	483	29	tea	tea	NN
12519	483	30	-	-	HYPH
12519	483	31	spoonful	spoonful	JJ
12519	483	32	of	of	IN
12519	483	33	lemon	lemon	NN
12519	483	34	pickle	pickle	NN
12519	483	35	;	;	:
12519	483	36	strain	strain	VB
12519	483	37	it	-PRON-	PRP
12519	483	38	and	and	CC
12519	483	39	pour	pour	VB
12519	483	40	it	-PRON-	PRP
12519	483	41	on	on	IN
12519	483	42	the	the	DT
12519	483	43	ducks	duck	NNS
12519	483	44	,	,	,
12519	483	45	and	and	CC
12519	483	46	send	send	VB
12519	483	47	onion	onion	NN
12519	483	48	sauce	sauce	NN
12519	483	49	in	in	IN
12519	483	50	a	a	DT
12519	483	51	boat	boat	NN
12519	483	52	.	.	.
12519	484	1	*	*	NFP
12519	484	2	*	*	NFP
12519	484	3	*	*	NFP
12519	484	4	*	*	NFP
12519	484	5	*	*	NFP
12519	484	6	TO	to	IN
12519	484	7	BOIL	BOIL	NNP
12519	484	8	A	a	DT
12519	484	9	TURKEY	turkey	NN
12519	484	10	WITH	with	IN
12519	484	11	OYSTER	OYSTER	NNP
12519	484	12	SAUCE	SAUCE	NNP
12519	484	13	.	.	.
12519	485	1	Grate	grate	VB
12519	485	2	a	a	DT
12519	485	3	loaf	loaf	NN
12519	485	4	of	of	IN
12519	485	5	bread	bread	NN
12519	485	6	,	,	,
12519	485	7	chop	chop	VB
12519	485	8	a	a	DT
12519	485	9	score	score	NN
12519	485	10	or	or	CC
12519	485	11	more	more	JJR
12519	485	12	of	of	IN
12519	485	13	oysters	oyster	NNS
12519	485	14	fine	fine	RB
12519	485	15	,	,	,
12519	485	16	add	add	VB
12519	485	17	nutmeg	nutmeg	NN
12519	485	18	,	,	,
12519	485	19	pepper	pepper	NN
12519	485	20	and	and	CC
12519	485	21	salt	salt	NN
12519	485	22	to	to	IN
12519	485	23	your	-PRON-	PRP$
12519	485	24	taste	taste	NN
12519	485	25	,	,	,
12519	485	26	mix	mix	VB
12519	485	27	it	-PRON-	PRP
12519	485	28	up	up	RP
12519	485	29	into	into	IN
12519	485	30	a	a	DT
12519	485	31	light	light	JJ
12519	485	32	forcemeat	forcemeat	NN
12519	485	33	with	with	IN
12519	485	34	a	a	DT
12519	485	35	quarter	quarter	NN
12519	485	36	of	of	IN
12519	485	37	a	a	DT
12519	485	38	pound	pound	NN
12519	485	39	of	of	IN
12519	485	40	butter	butter	NN
12519	485	41	,	,	,
12519	485	42	a	a	DT
12519	485	43	spoonful	spoonful	JJ
12519	485	44	or	or	CC
12519	485	45	two	two	CD
12519	485	46	of	of	IN
12519	485	47	cream	cream	NN
12519	485	48	,	,	,
12519	485	49	and	and	CC
12519	485	50	three	three	CD
12519	485	51	eggs	egg	NNS
12519	485	52	;	;	:
12519	485	53	stuff	stuff	NN
12519	485	54	the	the	DT
12519	485	55	craw	craw	NN
12519	485	56	with	with	IN
12519	485	57	it	-PRON-	PRP
12519	485	58	,	,	,
12519	485	59	and	and	CC
12519	485	60	make	make	VB
12519	485	61	the	the	DT
12519	485	62	rest	rest	NN
12519	485	63	into	into	IN
12519	485	64	balls	ball	NNS
12519	485	65	and	and	CC
12519	485	66	boil	boil	VB
12519	485	67	them	-PRON-	PRP
12519	485	68	;	;	:
12519	485	69	sew	sew	VB
12519	485	70	up	up	RP
12519	485	71	the	the	DT
12519	485	72	turkey	turkey	NN
12519	485	73	,	,	,
12519	485	74	dredge	dredge	VB
12519	485	75	it	-PRON-	PRP
12519	485	76	well	well	RB
12519	485	77	with	with	IN
12519	485	78	flour	flour	NN
12519	485	79	,	,	,
12519	485	80	put	put	VB
12519	485	81	it	-PRON-	PRP
12519	485	82	in	in	IN
12519	485	83	a	a	DT
12519	485	84	kettle	kettle	NN
12519	485	85	of	of	IN
12519	485	86	cold	cold	JJ
12519	485	87	water	water	NN
12519	485	88	,	,	,
12519	485	89	cover	cover	VB
12519	485	90	it	-PRON-	PRP
12519	485	91	,	,	,
12519	485	92	and	and	CC
12519	485	93	set	set	VBD
12519	485	94	it	-PRON-	PRP
12519	485	95	over	over	IN
12519	485	96	the	the	DT
12519	485	97	fire	fire	NN
12519	485	98	;	;	:
12519	485	99	as	as	IN
12519	485	100	the	the	DT
12519	485	101	scum	scum	NN
12519	485	102	begins	begin	VBZ
12519	485	103	to	to	TO
12519	485	104	rise	rise	VB
12519	485	105	,	,	,
12519	485	106	take	take	VB
12519	485	107	it	-PRON-	PRP
12519	485	108	off	off	RP
12519	485	109	,	,	,
12519	485	110	let	let	VB
12519	485	111	it	-PRON-	PRP
12519	485	112	boil	boil	VB
12519	485	113	very	very	RB
12519	485	114	slowly	slowly	RB
12519	485	115	for	for	IN
12519	485	116	half	half	PDT
12519	485	117	an	an	DT
12519	485	118	hour	hour	NN
12519	485	119	,	,	,
12519	485	120	then	then	RB
12519	485	121	take	take	VB
12519	485	122	off	off	RP
12519	485	123	your	-PRON-	PRP$
12519	485	124	kettle	kettle	NN
12519	485	125	and	and	CC
12519	485	126	keep	keep	VB
12519	485	127	it	-PRON-	PRP
12519	485	128	closely	closely	RB
12519	485	129	covered	cover	VBN
12519	485	130	;	;	:
12519	485	131	if	if	IN
12519	485	132	it	-PRON-	PRP
12519	485	133	be	be	VBP
12519	485	134	of	of	IN
12519	485	135	a	a	DT
12519	485	136	middle	middle	JJ
12519	485	137	size	size	NN
12519	485	138	,	,	,
12519	485	139	let	let	VB
12519	485	140	it	-PRON-	PRP
12519	485	141	stand	stand	VB
12519	485	142	in	in	IN
12519	485	143	the	the	DT
12519	485	144	hot	hot	JJ
12519	485	145	water	water	NN
12519	485	146	half	half	PDT
12519	485	147	an	an	DT
12519	485	148	hour	hour	NN
12519	485	149	,	,	,
12519	485	150	the	the	DT
12519	485	151	steam	steam	NN
12519	485	152	being	be	VBG
12519	485	153	kept	keep	VBN
12519	485	154	in	in	RP
12519	485	155	,	,	,
12519	485	156	will	will	MD
12519	485	157	stew	stew	VB
12519	485	158	it	-PRON-	PRP
12519	485	159	enough	enough	RB
12519	485	160	,	,	,
12519	485	161	make	make	VB
12519	485	162	it	-PRON-	PRP
12519	485	163	rise	rise	VB
12519	485	164	,	,	,
12519	485	165	keep	keep	VB
12519	485	166	the	the	DT
12519	485	167	skin	skin	NN
12519	485	168	whole	whole	NN
12519	485	169	,	,	,
12519	485	170	tender	tender	JJ
12519	485	171	,	,	,
12519	485	172	and	and	CC
12519	485	173	very	very	RB
12519	485	174	white	white	JJ
12519	485	175	;	;	:
12519	485	176	when	when	WRB
12519	485	177	you	-PRON-	PRP
12519	485	178	dish	dish	VBP
12519	485	179	it	-PRON-	PRP
12519	485	180	,	,	,
12519	485	181	pour	pour	VB
12519	485	182	on	on	IN
12519	485	183	a	a	DT
12519	485	184	little	little	JJ
12519	485	185	oyster	oyster	JJ
12519	485	186	sauce	sauce	NN
12519	485	187	,	,	,
12519	485	188	lay	lie	VBD
12519	485	189	the	the	DT
12519	485	190	balls	ball	NNS
12519	485	191	round	round	RB
12519	485	192	,	,	,
12519	485	193	and	and	CC
12519	485	194	serve	serve	VB
12519	485	195	it	-PRON-	PRP
12519	485	196	up	up	RP
12519	485	197	with	with	IN
12519	485	198	the	the	DT
12519	485	199	rest	rest	NN
12519	485	200	of	of	IN
12519	485	201	the	the	DT
12519	485	202	sauce	sauce	NN
12519	485	203	in	in	IN
12519	485	204	a	a	DT
12519	485	205	boat	boat	NN
12519	485	206	.	.	.
12519	486	1	N.B.	N.B.	NNP
12519	487	1	Set	Set	VBN
12519	487	2	on	on	IN
12519	487	3	the	the	DT
12519	487	4	turkey	turkey	NN
12519	487	5	in	in	IN
12519	487	6	time	time	NN
12519	487	7	,	,	,
12519	487	8	that	that	IN
12519	487	9	it	-PRON-	PRP
12519	487	10	may	may	MD
12519	487	11	stew	stew	VB
12519	487	12	as	as	IN
12519	487	13	above	above	RB
12519	487	14	;	;	:
12519	487	15	it	-PRON-	PRP
12519	487	16	is	be	VBZ
12519	487	17	the	the	DT
12519	487	18	best	good	JJS
12519	487	19	way	way	NN
12519	487	20	to	to	TO
12519	487	21	boil	boil	VB
12519	487	22	one	one	CD
12519	487	23	to	to	IN
12519	487	24	perfection	perfection	NN
12519	487	25	.	.	.
12519	488	1	Put	put	VB
12519	488	2	it	-PRON-	PRP
12519	488	3	over	over	IN
12519	488	4	the	the	DT
12519	488	5	fire	fire	NN
12519	488	6	to	to	TO
12519	488	7	heat	heat	VB
12519	488	8	,	,	,
12519	488	9	just	just	RB
12519	488	10	before	before	IN
12519	488	11	you	-PRON-	PRP
12519	488	12	dish	dish	VBP
12519	488	13	it	-PRON-	PRP
12519	488	14	up	up	RP
12519	488	15	.	.	.
12519	489	1	*	*	NFP
12519	489	2	*	*	NFP
12519	489	3	*	*	NFP
12519	489	4	*	*	NFP
12519	489	5	*	*	NFP
12519	489	6	TO	to	IN
12519	489	7	MAKE	MAKE	NNP
12519	489	8	SAUCE	SAUCE	VBN
12519	489	9	FOR	for	IN
12519	489	10	A	a	DT
12519	489	11	TURKEY	turkey	NN
12519	489	12	.	.	.
12519	490	1	As	as	IN
12519	490	2	you	-PRON-	PRP
12519	490	3	open	open	VBP
12519	490	4	the	the	DT
12519	490	5	oysters	oyster	NNS
12519	490	6	,	,	,
12519	490	7	put	put	VB
12519	490	8	a	a	DT
12519	490	9	pint	pint	NN
12519	490	10	into	into	IN
12519	490	11	a	a	DT
12519	490	12	bowl	bowl	NN
12519	490	13	,	,	,
12519	490	14	wash	wash	VB
12519	490	15	them	-PRON-	PRP
12519	490	16	out	out	IN
12519	490	17	of	of	IN
12519	490	18	their	-PRON-	PRP$
12519	490	19	own	own	JJ
12519	490	20	liquor	liquor	NN
12519	490	21	,	,	,
12519	490	22	and	and	CC
12519	490	23	put	put	VBD
12519	490	24	them	-PRON-	PRP
12519	490	25	in	in	IN
12519	490	26	another	another	DT
12519	490	27	bowl	bowl	NN
12519	490	28	;	;	:
12519	490	29	when	when	WRB
12519	490	30	the	the	DT
12519	490	31	liquor	liquor	NN
12519	490	32	has	have	VBZ
12519	490	33	settled	settle	VBN
12519	490	34	,	,	,
12519	490	35	pour	pour	VB
12519	490	36	it	-PRON-	PRP
12519	490	37	off	off	RP
12519	490	38	into	into	IN
12519	490	39	a	a	DT
12519	490	40	sauce	sauce	NN
12519	490	41	pan	pan	NN
12519	490	42	with	with	IN
12519	490	43	a	a	DT
12519	490	44	little	little	JJ
12519	490	45	white	white	JJ
12519	490	46	gravy	gravy	NN
12519	490	47	,	,	,
12519	490	48	and	and	CC
12519	490	49	a	a	DT
12519	490	50	tea	tea	NN
12519	490	51	-	-	HYPH
12519	490	52	spoonful	spoonful	JJ
12519	490	53	of	of	IN
12519	490	54	lemon	lemon	NN
12519	490	55	pickle	pickle	NN
12519	490	56	--	--	:
12519	490	57	thicken	thicken	VB
12519	490	58	it	-PRON-	PRP
12519	490	59	with	with	IN
12519	490	60	flour	flour	NN
12519	490	61	and	and	CC
12519	490	62	a	a	DT
12519	490	63	good	good	JJ
12519	490	64	lump	lump	NN
12519	490	65	of	of	IN
12519	490	66	butter	butter	NN
12519	490	67	;	;	:
12519	490	68	boil	boil	VB
12519	490	69	it	-PRON-	PRP
12519	490	70	three	three	CD
12519	490	71	or	or	CC
12519	490	72	four	four	CD
12519	490	73	minutes	minute	NNS
12519	490	74	,	,	,
12519	490	75	put	put	VBD
12519	490	76	in	in	RP
12519	490	77	a	a	DT
12519	490	78	spoonful	spoonful	NN
12519	490	79	of	of	IN
12519	490	80	good	good	JJ
12519	490	81	cream	cream	NN
12519	490	82	,	,	,
12519	490	83	add	add	VB
12519	490	84	the	the	DT
12519	490	85	oysters	oyster	NNS
12519	490	86	,	,	,
12519	490	87	keep	keep	VB
12519	490	88	shaking	shake	VBG
12519	490	89	them	-PRON-	PRP
12519	490	90	over	over	IN
12519	490	91	the	the	DT
12519	490	92	fire	fire	NN
12519	490	93	till	till	IN
12519	490	94	they	-PRON-	PRP
12519	490	95	are	be	VBP
12519	490	96	quite	quite	RB
12519	490	97	hot	hot	JJ
12519	490	98	,	,	,
12519	490	99	but	but	CC
12519	490	100	do	do	VB
12519	490	101	n't	not	RB
12519	490	102	let	let	VB
12519	490	103	them	-PRON-	PRP
12519	490	104	boil	boil	VB
12519	490	105	,	,	,
12519	490	106	for	for	IN
12519	490	107	it	-PRON-	PRP
12519	490	108	will	will	MD
12519	490	109	make	make	VB
12519	490	110	them	-PRON-	PRP
12519	490	111	hard	hard	JJ
12519	490	112	and	and	CC
12519	490	113	appear	appear	VB
12519	490	114	small	small	JJ
12519	490	115	.	.	.
12519	491	1	*	*	NFP
12519	491	2	*	*	NFP
12519	491	3	*	*	NFP
12519	491	4	*	*	NFP
12519	491	5	*	*	NFP
12519	491	6	TO	to	IN
12519	491	7	ROAST	ROAST	NNP
12519	491	8	A	a	DT
12519	491	9	TURKEY	turkey	NN
12519	491	10	.	.	.
12519	492	1	Make	make	VB
12519	492	2	the	the	DT
12519	492	3	forcemeat	forcemeat	NN
12519	492	4	thus	thus	RB
12519	492	5	:	:	:
12519	492	6	take	take	VB
12519	492	7	the	the	DT
12519	492	8	crumb	crumb	NN
12519	492	9	of	of	IN
12519	492	10	a	a	DT
12519	492	11	loaf	loaf	NN
12519	492	12	of	of	IN
12519	492	13	bread	bread	NN
12519	492	14	,	,	,
12519	492	15	a	a	DT
12519	492	16	quarter	quarter	NN
12519	492	17	of	of	IN
12519	492	18	a	a	DT
12519	492	19	pound	pound	NN
12519	492	20	of	of	IN
12519	492	21	beef	beef	NN
12519	492	22	suet	suet	NN
12519	492	23	shred	shre	VBD
12519	492	24	fine	fine	RB
12519	492	25	,	,	,
12519	492	26	a	a	DT
12519	492	27	little	little	JJ
12519	492	28	sausage	sausage	NN
12519	492	29	meat	meat	NN
12519	492	30	or	or	CC
12519	492	31	veal	veal	NN
12519	492	32	scraped	scrape	VBN
12519	492	33	and	and	CC
12519	492	34	pounded	pound	VBD
12519	492	35	very	very	RB
12519	492	36	fine	fine	JJ
12519	492	37	,	,	,
12519	492	38	nutmeg	nutmeg	NN
12519	492	39	,	,	,
12519	492	40	pepper	pepper	NN
12519	492	41	,	,	,
12519	492	42	and	and	CC
12519	492	43	salt	salt	NN
12519	492	44	to	to	IN
12519	492	45	your	-PRON-	PRP$
12519	492	46	taste	taste	NN
12519	492	47	;	;	:
12519	492	48	mix	mix	VB
12519	492	49	it	-PRON-	PRP
12519	492	50	lightly	lightly	RB
12519	492	51	with	with	IN
12519	492	52	three	three	CD
12519	492	53	eggs	egg	NNS
12519	492	54	,	,	,
12519	492	55	stuff	stuff	VB
12519	492	56	the	the	DT
12519	492	57	craw	craw	NN
12519	492	58	with	with	IN
12519	492	59	it	-PRON-	PRP
12519	492	60	,	,	,
12519	492	61	spit	spit	VB
12519	492	62	it	-PRON-	PRP
12519	492	63	,	,	,
12519	492	64	and	and	CC
12519	492	65	lay	lie	VBD
12519	492	66	it	-PRON-	PRP
12519	492	67	down	down	IN
12519	492	68	a	a	DT
12519	492	69	good	good	JJ
12519	492	70	distance	distance	NN
12519	492	71	from	from	IN
12519	492	72	the	the	DT
12519	492	73	fire	fire	NN
12519	492	74	,	,	,
12519	492	75	which	which	WDT
12519	492	76	should	should	MD
12519	492	77	be	be	VB
12519	492	78	clear	clear	JJ
12519	492	79	and	and	CC
12519	492	80	brisk	brisk	JJ
12519	492	81	;	;	:
12519	492	82	dust	dust	NN
12519	492	83	and	and	CC
12519	492	84	baste	baste	VB
12519	492	85	it	-PRON-	PRP
12519	492	86	several	several	JJ
12519	492	87	times	time	NNS
12519	492	88	with	with	IN
12519	492	89	cold	cold	JJ
12519	492	90	lard	lard	NN
12519	492	91	;	;	:
12519	492	92	it	-PRON-	PRP
12519	492	93	makes	make	VBZ
12519	492	94	the	the	DT
12519	492	95	froth	froth	NN
12519	492	96	stronger	strong	JJR
12519	492	97	than	than	IN
12519	492	98	basting	baste	VBG
12519	492	99	it	-PRON-	PRP
12519	492	100	with	with	IN
12519	492	101	the	the	DT
12519	492	102	hot	hot	JJ
12519	492	103	out	out	IN
12519	492	104	of	of	IN
12519	492	105	the	the	DT
12519	492	106	dripping	drip	VBG
12519	492	107	pan	pan	NN
12519	492	108	,	,	,
12519	492	109	and	and	CC
12519	492	110	makes	make	VBZ
12519	492	111	the	the	DT
12519	492	112	turkey	turkey	NN
12519	492	113	rise	rise	VB
12519	492	114	better	well	RBR
12519	492	115	;	;	:
12519	492	116	when	when	WRB
12519	492	117	it	-PRON-	PRP
12519	492	118	is	be	VBZ
12519	492	119	enough	enough	JJ
12519	492	120	,	,	,
12519	492	121	froth	froth	VB
12519	492	122	it	-PRON-	PRP
12519	492	123	up	up	RP
12519	492	124	as	as	IN
12519	492	125	before	before	RB
12519	492	126	,	,	,
12519	492	127	dish	dish	VB
12519	492	128	it	-PRON-	PRP
12519	492	129	,	,	,
12519	492	130	and	and	CC
12519	492	131	pour	pour	VB
12519	492	132	on	on	IN
12519	492	133	the	the	DT
12519	492	134	same	same	JJ
12519	492	135	gravy	gravy	NN
12519	492	136	as	as	IN
12519	492	137	for	for	IN
12519	492	138	the	the	DT
12519	492	139	boiled	boil	VBN
12519	492	140	turkey	turkey	NN
12519	492	141	,	,	,
12519	492	142	or	or	CC
12519	492	143	bread	bread	NN
12519	492	144	sauce	sauce	NN
12519	492	145	;	;	:
12519	492	146	garnish	garnish	VB
12519	492	147	with	with	IN
12519	492	148	lemon	lemon	NN
12519	492	149	and	and	CC
12519	492	150	pickles	pickle	NNS
12519	492	151	,	,	,
12519	492	152	and	and	CC
12519	492	153	serve	serve	VB
12519	492	154	it	-PRON-	PRP
12519	492	155	up	up	RP
12519	492	156	;	;	:
12519	492	157	if	if	IN
12519	492	158	it	-PRON-	PRP
12519	492	159	be	be	VBP
12519	492	160	of	of	IN
12519	492	161	a	a	DT
12519	492	162	middle	middle	JJ
12519	492	163	size	size	NN
12519	492	164	,	,	,
12519	492	165	it	-PRON-	PRP
12519	492	166	will	will	MD
12519	492	167	require	require	VB
12519	492	168	one	one	CD
12519	492	169	hour	hour	NN
12519	492	170	and	and	CC
12519	492	171	a	a	DT
12519	492	172	quarter	quarter	NN
12519	492	173	to	to	TO
12519	492	174	roast	roast	VB
12519	492	175	.	.	.
12519	493	1	*	*	NFP
12519	493	2	*	*	NFP
12519	493	3	*	*	NFP
12519	493	4	*	*	NFP
12519	493	5	*	*	NFP
12519	493	6	TO	to	IN
12519	493	7	MAKE	MAKE	NNP
12519	493	8	SAUCE	SAUCE	VBN
12519	493	9	FOR	for	IN
12519	493	10	A	a	DT
12519	493	11	TURKEY	turkey	NN
12519	493	12	.	.	.
12519	494	1	Cut	cut	VB
12519	494	2	the	the	DT
12519	494	3	crumb	crumb	NN
12519	494	4	of	of	IN
12519	494	5	a	a	DT
12519	494	6	loaf	loaf	NN
12519	494	7	of	of	IN
12519	494	8	bread	bread	NN
12519	494	9	in	in	IN
12519	494	10	thin	thin	JJ
12519	494	11	slices	slice	NNS
12519	494	12	,	,	,
12519	494	13	and	and	CC
12519	494	14	put	put	VBD
12519	494	15	it	-PRON-	PRP
12519	494	16	in	in	IN
12519	494	17	cold	cold	JJ
12519	494	18	water	water	NN
12519	494	19	with	with	IN
12519	494	20	a	a	DT
12519	494	21	few	few	JJ
12519	494	22	pepper	pepper	NN
12519	494	23	corns	corn	NNS
12519	494	24	,	,	,
12519	494	25	a	a	DT
12519	494	26	little	little	JJ
12519	494	27	salt	salt	NN
12519	494	28	and	and	CC
12519	494	29	onion	onion	NN
12519	494	30	--	--	:
12519	494	31	then	then	RB
12519	494	32	boil	boil	VB
12519	494	33	it	-PRON-	PRP
12519	494	34	till	till	IN
12519	494	35	the	the	DT
12519	494	36	bread	bread	NN
12519	494	37	is	be	VBZ
12519	494	38	quite	quite	RB
12519	494	39	soft	soft	JJ
12519	494	40	,	,	,
12519	494	41	beat	beat	VB
12519	494	42	it	-PRON-	PRP
12519	494	43	well	well	RB
12519	494	44	,	,	,
12519	494	45	put	put	VBN
12519	494	46	in	in	RP
12519	494	47	a	a	DT
12519	494	48	quarter	quarter	NN
12519	494	49	of	of	IN
12519	494	50	a	a	DT
12519	494	51	pound	pound	NN
12519	494	52	of	of	IN
12519	494	53	butter	butter	NN
12519	494	54	,	,	,
12519	494	55	two	two	CD
12519	494	56	spoonsful	spoonsful	JJ
12519	494	57	of	of	IN
12519	494	58	thick	thick	JJ
12519	494	59	cream	cream	NN
12519	494	60	,	,	,
12519	494	61	and	and	CC
12519	494	62	put	put	VBD
12519	494	63	it	-PRON-	PRP
12519	494	64	in	in	IN
12519	494	65	the	the	DT
12519	494	66	dish	dish	NN
12519	494	67	with	with	IN
12519	494	68	the	the	DT
12519	494	69	turkey	turkey	NN
12519	494	70	.	.	.
12519	495	1	*	*	NFP
12519	495	2	*	*	NFP
12519	495	3	*	*	NFP
12519	495	4	*	*	NFP
12519	495	5	*	*	NFP
12519	495	6	TO	to	IN
12519	495	7	BOIL	BOIL	NNP
12519	495	8	FOWLS	FOWLS	NNP
12519	495	9	.	.	.
12519	496	1	Dust	dust	VB
12519	496	2	the	the	DT
12519	496	3	fowls	fowl	NNS
12519	496	4	well	well	RB
12519	496	5	with	with	IN
12519	496	6	flour	flour	NN
12519	496	7	,	,	,
12519	496	8	put	put	VB
12519	496	9	them	-PRON-	PRP
12519	496	10	in	in	IN
12519	496	11	a	a	DT
12519	496	12	kettle	kettle	NN
12519	496	13	of	of	IN
12519	496	14	cold	cold	JJ
12519	496	15	water	water	NN
12519	496	16	,	,	,
12519	496	17	cover	cover	VB
12519	496	18	it	-PRON-	PRP
12519	496	19	close	close	RB
12519	496	20	,	,	,
12519	496	21	set	set	VBD
12519	496	22	it	-PRON-	PRP
12519	496	23	on	on	IN
12519	496	24	the	the	DT
12519	496	25	fire	fire	NN
12519	496	26	;	;	:
12519	496	27	when	when	WRB
12519	496	28	the	the	DT
12519	496	29	scum	scum	NN
12519	496	30	begins	begin	VBZ
12519	496	31	to	to	TO
12519	496	32	rise	rise	VB
12519	496	33	,	,	,
12519	496	34	take	take	VB
12519	496	35	it	-PRON-	PRP
12519	496	36	off	off	RP
12519	496	37	,	,	,
12519	496	38	let	let	VB
12519	496	39	them	-PRON-	PRP
12519	496	40	boil	boil	VB
12519	496	41	very	very	RB
12519	496	42	slowly	slowly	RB
12519	496	43	for	for	IN
12519	496	44	twenty	twenty	CD
12519	496	45	minutes	minute	NNS
12519	496	46	,	,	,
12519	496	47	then	then	RB
12519	496	48	take	take	VB
12519	496	49	them	-PRON-	PRP
12519	496	50	off	off	RP
12519	496	51	,	,	,
12519	496	52	cover	cover	VB
12519	496	53	them	-PRON-	PRP
12519	496	54	close	close	RB
12519	496	55	,	,	,
12519	496	56	and	and	CC
12519	496	57	the	the	DT
12519	496	58	heat	heat	NN
12519	496	59	of	of	IN
12519	496	60	the	the	DT
12519	496	61	water	water	NN
12519	496	62	will	will	MD
12519	496	63	stew	stew	VB
12519	496	64	them	-PRON-	PRP
12519	496	65	enough	enough	JJ
12519	496	66	in	in	IN
12519	496	67	half	half	PDT
12519	496	68	an	an	DT
12519	496	69	hour	hour	NN
12519	496	70	;	;	:
12519	496	71	it	-PRON-	PRP
12519	496	72	keeps	keep	VBZ
12519	496	73	the	the	DT
12519	496	74	skin	skin	NN
12519	496	75	whole	whole	NN
12519	496	76	,	,	,
12519	496	77	and	and	CC
12519	496	78	they	-PRON-	PRP
12519	496	79	will	will	MD
12519	496	80	be	be	VB
12519	496	81	both	both	DT
12519	496	82	whiter	white	JJR
12519	496	83	and	and	CC
12519	496	84	plumper	plumper	NN
12519	496	85	than	than	IN
12519	496	86	if	if	IN
12519	496	87	they	-PRON-	PRP
12519	496	88	had	have	VBD
12519	496	89	boiled	boil	VBN
12519	496	90	fast	fast	RB
12519	496	91	;	;	:
12519	496	92	when	when	WRB
12519	496	93	you	-PRON-	PRP
12519	496	94	take	take	VBP
12519	496	95	them	-PRON-	PRP
12519	496	96	up	up	RP
12519	496	97	,	,	,
12519	496	98	drain	drain	VB
12519	496	99	them	-PRON-	PRP
12519	496	100	,	,	,
12519	496	101	and	and	CC
12519	496	102	pour	pour	VB
12519	496	103	over	over	IN
12519	496	104	them	-PRON-	PRP
12519	496	105	white	white	JJ
12519	496	106	sauce	sauce	NN
12519	496	107	or	or	CC
12519	496	108	melted	melted	JJ
12519	496	109	butter	butter	NN
12519	496	110	.	.	.
12519	497	1	*	*	NFP
12519	497	2	*	*	NFP
12519	497	3	*	*	NFP
12519	497	4	*	*	NFP
12519	497	5	*	*	NFP
12519	497	6	TO	to	IN
12519	497	7	MAKE	make	VB
12519	497	8	WHITE	WHITE	NNP
12519	497	9	SAUCE	SAUCE	VBN
12519	497	10	FOR	for	IN
12519	497	11	FOWLS	FOWLS	NNP
12519	497	12	.	.	.
12519	498	1	Take	take	VB
12519	498	2	a	a	DT
12519	498	3	scrag	scrag	NN
12519	498	4	of	of	IN
12519	498	5	veal	veal	NN
12519	498	6	,	,	,
12519	498	7	the	the	DT
12519	498	8	necks	neck	NNS
12519	498	9	of	of	IN
12519	498	10	fowls	fowl	NNS
12519	498	11	,	,	,
12519	498	12	or	or	CC
12519	498	13	any	any	DT
12519	498	14	bits	bit	NNS
12519	498	15	of	of	IN
12519	498	16	mutton	mutton	NN
12519	498	17	or	or	CC
12519	498	18	veal	veal	NN
12519	498	19	you	-PRON-	PRP
12519	498	20	have	have	VBP
12519	498	21	;	;	:
12519	498	22	put	put	VB
12519	498	23	them	-PRON-	PRP
12519	498	24	in	in	IN
12519	498	25	a	a	DT
12519	498	26	sauce	sauce	NN
12519	498	27	pan	pan	NN
12519	498	28	with	with	IN
12519	498	29	a	a	DT
12519	498	30	blade	blade	NN
12519	498	31	or	or	CC
12519	498	32	two	two	CD
12519	498	33	of	of	IN
12519	498	34	mace	mace	NN
12519	498	35	,	,	,
12519	498	36	a	a	DT
12519	498	37	few	few	JJ
12519	498	38	black	black	JJ
12519	498	39	pepper	pepper	NN
12519	498	40	corns	corn	NNS
12519	498	41	,	,	,
12519	498	42	one	one	CD
12519	498	43	anchovy	anchovy	NN
12519	498	44	,	,	,
12519	498	45	a	a	DT
12519	498	46	head	head	NN
12519	498	47	of	of	IN
12519	498	48	celery	celery	NN
12519	498	49	,	,	,
12519	498	50	a	a	DT
12519	498	51	bunch	bunch	NN
12519	498	52	of	of	IN
12519	498	53	sweet	sweet	JJ
12519	498	54	herbs	herb	NNS
12519	498	55	,	,	,
12519	498	56	a	a	DT
12519	498	57	slice	slice	NN
12519	498	58	of	of	IN
12519	498	59	the	the	DT
12519	498	60	end	end	NN
12519	498	61	of	of	IN
12519	498	62	a	a	DT
12519	498	63	lemon	lemon	NN
12519	498	64	;	;	:
12519	498	65	put	put	VBN
12519	498	66	in	in	IN
12519	498	67	a	a	DT
12519	498	68	quart	quart	NN
12519	498	69	of	of	IN
12519	498	70	water	water	NN
12519	498	71	,	,	,
12519	498	72	cover	cover	VB
12519	498	73	it	-PRON-	PRP
12519	498	74	close	close	RB
12519	498	75	,	,	,
12519	498	76	let	let	VB
12519	498	77	it	-PRON-	PRP
12519	498	78	boil	boil	VB
12519	498	79	till	till	IN
12519	498	80	it	-PRON-	PRP
12519	498	81	is	be	VBZ
12519	498	82	reduced	reduce	VBN
12519	498	83	to	to	IN
12519	498	84	half	half	PDT
12519	498	85	a	a	DT
12519	498	86	pint	pint	NN
12519	498	87	,	,	,
12519	498	88	strain	strain	VB
12519	498	89	it	-PRON-	PRP
12519	498	90	,	,	,
12519	498	91	and	and	CC
12519	498	92	thicken	thicken	VB
12519	498	93	it	-PRON-	PRP
12519	498	94	with	with	IN
12519	498	95	a	a	DT
12519	498	96	quarter	quarter	NN
12519	498	97	of	of	IN
12519	498	98	a	a	DT
12519	498	99	pound	pound	NN
12519	498	100	of	of	IN
12519	498	101	butter	butter	NN
12519	498	102	mixed	mix	VBN
12519	498	103	with	with	IN
12519	498	104	flour	flour	NN
12519	498	105	,	,	,
12519	498	106	boil	boil	VB
12519	498	107	it	-PRON-	PRP
12519	498	108	five	five	CD
12519	498	109	or	or	CC
12519	498	110	six	six	CD
12519	498	111	minutes	minute	NNS
12519	498	112	,	,	,
12519	498	113	put	put	VBD
12519	498	114	in	in	RP
12519	498	115	two	two	CD
12519	498	116	spoonsful	spoonsful	NN
12519	498	117	of	of	IN
12519	498	118	pickled	pickle	VBN
12519	498	119	mushrooms	mushroom	NNS
12519	498	120	,	,	,
12519	498	121	mix	mix	VB
12519	498	122	the	the	DT
12519	498	123	yelks	yelk	NNS
12519	498	124	of	of	IN
12519	498	125	two	two	CD
12519	498	126	eggs	egg	NNS
12519	498	127	with	with	IN
12519	498	128	a	a	DT
12519	498	129	tea	tea	NN
12519	498	130	cup	cup	NN
12519	498	131	full	full	JJ
12519	498	132	of	of	IN
12519	498	133	good	good	JJ
12519	498	134	cream	cream	NN
12519	498	135	and	and	CC
12519	498	136	a	a	DT
12519	498	137	little	little	JJ
12519	498	138	nutmeg	nutmeg	NN
12519	498	139	--	--	:
12519	498	140	put	put	VBD
12519	498	141	it	-PRON-	PRP
12519	498	142	in	in	IN
12519	498	143	the	the	DT
12519	498	144	sauce	sauce	NN
12519	498	145	,	,	,
12519	498	146	keep	keep	VB
12519	498	147	shaking	shake	VBG
12519	498	148	it	-PRON-	PRP
12519	498	149	over	over	IN
12519	498	150	the	the	DT
12519	498	151	fire	fire	NN
12519	498	152	,	,	,
12519	498	153	but	but	CC
12519	498	154	do	do	VB
12519	498	155	n't	not	RB
12519	498	156	let	let	VB
12519	498	157	it	-PRON-	PRP
12519	498	158	boil	boil	VB
12519	498	159	.	.	.
12519	499	1	*	*	NFP
12519	499	2	*	*	NFP
12519	499	3	*	*	NFP
12519	499	4	*	*	NFP
12519	499	5	*	*	NFP
12519	499	6	FRICASSEE	fricassee	NN
12519	499	7	OF	of	IN
12519	499	8	SMALL	SMALL	NNP
12519	499	9	CHICKENS	chicken	NNS
12519	499	10	.	.	.
12519	500	1	Take	take	VB
12519	500	2	off	off	RP
12519	500	3	the	the	DT
12519	500	4	legs	leg	NNS
12519	500	5	and	and	CC
12519	500	6	wings	wing	NNS
12519	500	7	of	of	IN
12519	500	8	four	four	CD
12519	500	9	chickens	chicken	NNS
12519	500	10	,	,	,
12519	500	11	separate	separate	VBP
12519	500	12	the	the	DT
12519	500	13	breasts	breast	NNS
12519	500	14	from	from	IN
12519	500	15	the	the	DT
12519	500	16	backs	back	NNS
12519	500	17	,	,	,
12519	500	18	cut	cut	VBD
12519	500	19	off	off	RP
12519	500	20	the	the	DT
12519	500	21	necks	neck	NNS
12519	500	22	and	and	CC
12519	500	23	divide	divide	VB
12519	500	24	the	the	DT
12519	500	25	backs	back	NNS
12519	500	26	across	across	RP
12519	500	27	,	,	,
12519	500	28	clean	clean	VB
12519	500	29	the	the	DT
12519	500	30	gizzards	gizzard	NNS
12519	500	31	nicely	nicely	RB
12519	500	32	,	,	,
12519	500	33	put	put	VBD
12519	500	34	them	-PRON-	PRP
12519	500	35	with	with	IN
12519	500	36	the	the	DT
12519	500	37	livers	liver	NNS
12519	500	38	and	and	CC
12519	500	39	other	other	JJ
12519	500	40	parts	part	NNS
12519	500	41	of	of	IN
12519	500	42	the	the	DT
12519	500	43	chicken	chicken	NN
12519	500	44	,	,	,
12519	500	45	after	after	IN
12519	500	46	being	be	VBG
12519	500	47	washed	wash	VBN
12519	500	48	clean	clean	JJ
12519	500	49	,	,	,
12519	500	50	into	into	IN
12519	500	51	a	a	DT
12519	500	52	sauce	sauce	NN
12519	500	53	pan	pan	NN
12519	500	54	,	,	,
12519	500	55	add	add	VB
12519	500	56	pepper	pepper	NN
12519	500	57	,	,	,
12519	500	58	salt	salt	NN
12519	500	59	,	,	,
12519	500	60	and	and	CC
12519	500	61	a	a	DT
12519	500	62	little	little	JJ
12519	500	63	mace	mace	NN
12519	500	64	,	,	,
12519	500	65	cover	cover	VB
12519	500	66	them	-PRON-	PRP
12519	500	67	with	with	IN
12519	500	68	water	water	NN
12519	500	69	,	,	,
12519	500	70	and	and	CC
12519	500	71	stew	stew	VB
12519	500	72	them	-PRON-	PRP
12519	500	73	till	till	IN
12519	500	74	tender	tender	NN
12519	500	75	--	--	:
12519	500	76	then	then	RB
12519	500	77	take	take	VB
12519	500	78	them	-PRON-	PRP
12519	500	79	out	out	RP
12519	500	80	,	,	,
12519	500	81	thicken	thicken	VBN
12519	500	82	half	half	PDT
12519	500	83	a	a	DT
12519	500	84	pint	pint	NN
12519	500	85	of	of	IN
12519	500	86	the	the	DT
12519	500	87	water	water	NN
12519	500	88	with	with	IN
12519	500	89	two	two	CD
12519	500	90	table	table	NN
12519	500	91	spoonsful	spoonsful	JJ
12519	500	92	of	of	IN
12519	500	93	flour	flour	NN
12519	500	94	rubbed	rub	VBN
12519	500	95	into	into	IN
12519	500	96	four	four	CD
12519	500	97	ounces	ounce	NNS
12519	500	98	of	of	IN
12519	500	99	butter	butter	NN
12519	500	100	,	,	,
12519	500	101	add	add	VB
12519	500	102	half	half	PDT
12519	500	103	a	a	DT
12519	500	104	pint	pint	NN
12519	500	105	of	of	IN
12519	500	106	new	new	JJ
12519	500	107	milk	milk	NN
12519	500	108	,	,	,
12519	500	109	boil	boil	VB
12519	500	110	all	all	RB
12519	500	111	together	together	RB
12519	500	112	a	a	DT
12519	500	113	few	few	JJ
12519	500	114	minutes	minute	NNS
12519	500	115	,	,	,
12519	500	116	then	then	RB
12519	500	117	add	add	VB
12519	500	118	a	a	DT
12519	500	119	gill	gill	NN
12519	500	120	of	of	IN
12519	500	121	white	white	JJ
12519	500	122	wine	wine	NN
12519	500	123	,	,	,
12519	500	124	stirring	stir	VBG
12519	500	125	it	-PRON-	PRP
12519	500	126	in	in	RP
12519	500	127	carefully	carefully	RB
12519	500	128	that	that	IN
12519	500	129	it	-PRON-	PRP
12519	500	130	may	may	MD
12519	500	131	not	not	RB
12519	500	132	curdle	curdle	VB
12519	500	133	;	;	:
12519	500	134	put	put	VB
12519	500	135	the	the	DT
12519	500	136	chickens	chicken	NNS
12519	500	137	in	in	RB
12519	500	138	,	,	,
12519	500	139	and	and	CC
12519	500	140	continue	continue	VB
12519	500	141	to	to	TO
12519	500	142	shake	shake	VB
12519	500	143	the	the	DT
12519	500	144	pan	pan	NN
12519	500	145	until	until	IN
12519	500	146	they	-PRON-	PRP
12519	500	147	are	be	VBP
12519	500	148	sufficiently	sufficiently	RB
12519	500	149	hot	hot	JJ
12519	500	150	,	,	,
12519	500	151	and	and	CC
12519	500	152	serve	serve	VB
12519	500	153	them	-PRON-	PRP
12519	500	154	up	up	RP
12519	500	155	.	.	.
12519	501	1	*	*	NFP
12519	501	2	*	*	NFP
12519	501	3	*	*	NFP
12519	501	4	*	*	NFP
12519	501	5	*	*	NFP
12519	501	6	TO	to	IN
12519	501	7	ROAST	roast	VB
12519	501	8	LARGE	large	JJ
12519	501	9	FOWLS	fowls	NN
12519	501	10	.	.	.
12519	502	1	Take	take	VB
12519	502	2	the	the	DT
12519	502	3	fowls	fowl	NNS
12519	502	4	when	when	WRB
12519	502	5	they	-PRON-	PRP
12519	502	6	are	be	VBP
12519	502	7	ready	ready	JJ
12519	502	8	dressed	dress	VBN
12519	502	9	,	,	,
12519	502	10	put	put	VB
12519	502	11	them	-PRON-	PRP
12519	502	12	down	down	RP
12519	502	13	to	to	IN
12519	502	14	a	a	DT
12519	502	15	good	good	JJ
12519	502	16	fire	fire	NN
12519	502	17	,	,	,
12519	502	18	dredge	dredge	NN
12519	502	19	and	and	CC
12519	502	20	baste	baste	VB
12519	502	21	them	-PRON-	PRP
12519	502	22	well	well	RB
12519	502	23	with	with	IN
12519	502	24	lard	lard	NN
12519	502	25	;	;	:
12519	502	26	they	-PRON-	PRP
12519	502	27	will	will	MD
12519	502	28	be	be	VB
12519	502	29	near	near	IN
12519	502	30	an	an	DT
12519	502	31	hour	hour	NN
12519	502	32	in	in	IN
12519	502	33	roasting	roast	VBG
12519	502	34	;	;	:
12519	502	35	make	make	VB
12519	502	36	a	a	DT
12519	502	37	gravy	gravy	NN
12519	502	38	of	of	IN
12519	502	39	the	the	DT
12519	502	40	necks	neck	NNS
12519	502	41	and	and	CC
12519	502	42	gizzards	gizzard	NNS
12519	502	43	,	,	,
12519	502	44	strain	strain	VB
12519	502	45	it	-PRON-	PRP
12519	502	46	,	,	,
12519	502	47	put	put	VBN
12519	502	48	in	in	RP
12519	502	49	a	a	DT
12519	502	50	spoonful	spoonful	NN
12519	502	51	of	of	IN
12519	502	52	brown	brown	JJ
12519	502	53	flour	flour	NN
12519	502	54	;	;	:
12519	502	55	when	when	WRB
12519	502	56	you	-PRON-	PRP
12519	502	57	dish	dish	VBP
12519	502	58	them	-PRON-	PRP
12519	502	59	,	,	,
12519	502	60	pour	pour	VBP
12519	502	61	on	on	IN
12519	502	62	the	the	DT
12519	502	63	gravy	gravy	NN
12519	502	64	,	,	,
12519	502	65	and	and	CC
12519	502	66	serve	serve	VB
12519	502	67	them	-PRON-	PRP
12519	502	68	up	up	RP
12519	502	69	with	with	IN
12519	502	70	egg	egg	NN
12519	502	71	sauce	sauce	NN
12519	502	72	in	in	IN
12519	502	73	a	a	DT
12519	502	74	boat	boat	NN
12519	502	75	.	.	.
12519	503	1	*	*	NFP
12519	503	2	*	*	NFP
12519	503	3	*	*	NFP
12519	503	4	*	*	NFP
12519	503	5	*	*	NFP
12519	503	6	TO	to	IN
12519	503	7	MAKE	MAKE	NNP
12519	503	8	EGG	EGG	NNP
12519	503	9	SAUCE	SAUCE	NNP
12519	503	10	.	.	.
12519	504	1	Boil	Boil	NNP
12519	504	2	four	four	CD
12519	504	3	eggs	egg	NNS
12519	504	4	for	for	IN
12519	504	5	ten	ten	CD
12519	504	6	minutes	minute	NNS
12519	504	7	,	,	,
12519	504	8	chop	chop	VB
12519	504	9	half	half	PDT
12519	504	10	the	the	DT
12519	504	11	whites	white	NNS
12519	504	12	,	,	,
12519	504	13	put	put	VBD
12519	504	14	them	-PRON-	PRP
12519	504	15	with	with	IN
12519	504	16	the	the	DT
12519	504	17	yelks	yelk	NNS
12519	504	18	,	,	,
12519	504	19	and	and	CC
12519	504	20	chop	chop	VB
12519	504	21	them	-PRON-	PRP
12519	504	22	both	both	DT
12519	504	23	together	together	RB
12519	504	24	,	,	,
12519	504	25	but	but	CC
12519	504	26	not	not	RB
12519	504	27	very	very	RB
12519	504	28	fine	fine	JJ
12519	504	29	;	;	:
12519	504	30	put	put	VB
12519	504	31	them	-PRON-	PRP
12519	504	32	into	into	IN
12519	504	33	a	a	DT
12519	504	34	quarter	quarter	NN
12519	504	35	of	of	IN
12519	504	36	a	a	DT
12519	504	37	pound	pound	NN
12519	504	38	of	of	IN
12519	504	39	good	good	JJ
12519	504	40	melted	melted	JJ
12519	504	41	butter	butter	NN
12519	504	42	,	,	,
12519	504	43	and	and	CC
12519	504	44	put	put	VBD
12519	504	45	it	-PRON-	PRP
12519	504	46	in	in	IN
12519	504	47	a	a	DT
12519	504	48	boat	boat	NN
12519	504	49	.	.	.
12519	505	1	*	*	NFP
12519	505	2	*	*	NFP
12519	505	3	*	*	NFP
12519	505	4	*	*	NFP
12519	505	5	*	*	NFP
12519	505	6	TO	to	IN
12519	505	7	BOIL	BOIL	NNP
12519	505	8	YOUNG	YOUNG	NNP
12519	505	9	CHICKENS	chicken	NNS
12519	505	10	.	.	.
12519	506	1	Put	put	VB
12519	506	2	the	the	DT
12519	506	3	chickens	chicken	NNS
12519	506	4	in	in	IN
12519	506	5	scalding	scalding	NN
12519	506	6	water	water	NN
12519	506	7	;	;	:
12519	506	8	as	as	RB
12519	506	9	soon	soon	RB
12519	506	10	as	as	IN
12519	506	11	the	the	DT
12519	506	12	feathers	feather	NNS
12519	506	13	will	will	MD
12519	506	14	slip	slip	VB
12519	506	15	off	off	RP
12519	506	16	,	,	,
12519	506	17	take	take	VB
12519	506	18	them	-PRON-	PRP
12519	506	19	out	out	RP
12519	506	20	,	,	,
12519	506	21	or	or	CC
12519	506	22	it	-PRON-	PRP
12519	506	23	will	will	MD
12519	506	24	make	make	VB
12519	506	25	the	the	DT
12519	506	26	skin	skin	NN
12519	506	27	hard	hard	RB
12519	506	28	and	and	CC
12519	506	29	break	break	VB
12519	506	30	:	:	:
12519	506	31	when	when	WRB
12519	506	32	you	-PRON-	PRP
12519	506	33	have	have	VBP
12519	506	34	drawn	draw	VBN
12519	506	35	them	-PRON-	PRP
12519	506	36	,	,	,
12519	506	37	lay	lie	VBD
12519	506	38	them	-PRON-	PRP
12519	506	39	in	in	IN
12519	506	40	skimmed	skim	VBN
12519	506	41	milk	milk	NN
12519	506	42	for	for	IN
12519	506	43	two	two	CD
12519	506	44	hours	hour	NNS
12519	506	45	,	,	,
12519	506	46	then	then	RB
12519	506	47	truss	truss	NN
12519	506	48	and	and	CC
12519	506	49	dust	dust	VB
12519	506	50	them	-PRON-	PRP
12519	506	51	well	well	RB
12519	506	52	with	with	IN
12519	506	53	flour	flour	NN
12519	506	54	,	,	,
12519	506	55	put	put	VB
12519	506	56	them	-PRON-	PRP
12519	506	57	in	in	IN
12519	506	58	cold	cold	JJ
12519	506	59	water	water	NN
12519	506	60	,	,	,
12519	506	61	cover	cover	VB
12519	506	62	them	-PRON-	PRP
12519	506	63	close	close	RB
12519	506	64	,	,	,
12519	506	65	set	set	VBD
12519	506	66	them	-PRON-	PRP
12519	506	67	over	over	IN
12519	506	68	a	a	DT
12519	506	69	very	very	RB
12519	506	70	slow	slow	JJ
12519	506	71	fire	fire	NN
12519	506	72	,	,	,
12519	506	73	take	take	VB
12519	506	74	off	off	RP
12519	506	75	the	the	DT
12519	506	76	scum	scum	NN
12519	506	77	,	,	,
12519	506	78	let	let	VB
12519	506	79	them	-PRON-	PRP
12519	506	80	boil	boil	VB
12519	506	81	slowly	slowly	RB
12519	506	82	for	for	IN
12519	506	83	five	five	CD
12519	506	84	or	or	CC
12519	506	85	six	six	CD
12519	506	86	minutes	minute	NNS
12519	506	87	,	,	,
12519	506	88	take	take	VB
12519	506	89	them	-PRON-	PRP
12519	506	90	off	off	IN
12519	506	91	the	the	DT
12519	506	92	fire	fire	NN
12519	506	93	,	,	,
12519	506	94	keep	keep	VB
12519	506	95	them	-PRON-	PRP
12519	506	96	closely	closely	RB
12519	506	97	covered	cover	VBN
12519	506	98	in	in	IN
12519	506	99	the	the	DT
12519	506	100	water	water	NN
12519	506	101	for	for	IN
12519	506	102	half	half	PDT
12519	506	103	an	an	DT
12519	506	104	hour	hour	NN
12519	506	105	,	,	,
12519	506	106	it	-PRON-	PRP
12519	506	107	will	will	MD
12519	506	108	stew	stew	VB
12519	506	109	them	-PRON-	PRP
12519	506	110	enough	enough	RB
12519	506	111	;	;	:
12519	506	112	when	when	WRB
12519	506	113	you	-PRON-	PRP
12519	506	114	are	be	VBP
12519	506	115	going	go	VBG
12519	506	116	to	to	TO
12519	506	117	dish	dish	VB
12519	506	118	them	-PRON-	PRP
12519	506	119	,	,	,
12519	506	120	set	set	VBD
12519	506	121	them	-PRON-	PRP
12519	506	122	over	over	IN
12519	506	123	the	the	DT
12519	506	124	fire	fire	NN
12519	506	125	to	to	TO
12519	506	126	make	make	VB
12519	506	127	them	-PRON-	PRP
12519	506	128	hot	hot	JJ
12519	506	129	,	,	,
12519	506	130	drain	drain	VB
12519	506	131	them	-PRON-	PRP
12519	506	132	,	,	,
12519	506	133	and	and	CC
12519	506	134	pour	pour	VB
12519	506	135	over	over	IN
12519	506	136	white	white	JJ
12519	506	137	sauce	sauce	NN
12519	506	138	made	make	VBD
12519	506	139	the	the	DT
12519	506	140	same	same	JJ
12519	506	141	way	way	NN
12519	506	142	as	as	IN
12519	506	143	for	for	IN
12519	506	144	the	the	DT
12519	506	145	boiled	boil	VBN
12519	506	146	fowls	fowl	NNS
12519	506	147	.	.	.
12519	507	1	*	*	NFP
12519	507	2	*	*	NFP
12519	507	3	*	*	NFP
12519	507	4	*	*	NFP
12519	507	5	*	*	NFP
12519	507	6	TO	to	IN
12519	507	7	ROAST	ROAST	NNP
12519	507	8	YOUNG	YOUNG	NNP
12519	507	9	CHICKENS	chicken	NNS
12519	507	10	.	.	.
12519	508	1	When	when	WRB
12519	508	2	you	-PRON-	PRP
12519	508	3	kill	kill	VBP
12519	508	4	young	young	JJ
12519	508	5	chickens	chicken	NNS
12519	508	6	,	,	,
12519	508	7	pluck	pluck	VBD
12519	508	8	them	-PRON-	PRP
12519	508	9	very	very	RB
12519	508	10	carefully	carefully	RB
12519	508	11	,	,	,
12519	508	12	truss	truss	NN
12519	508	13	and	and	CC
12519	508	14	put	put	VBD
12519	508	15	them	-PRON-	PRP
12519	508	16	down	down	RP
12519	508	17	to	to	IN
12519	508	18	a	a	DT
12519	508	19	good	good	JJ
12519	508	20	fire	fire	NN
12519	508	21	,	,	,
12519	508	22	dredge	dredge	NN
12519	508	23	and	and	CC
12519	508	24	baste	baste	VB
12519	508	25	them	-PRON-	PRP
12519	508	26	with	with	IN
12519	508	27	lard	lard	NN
12519	508	28	;	;	:
12519	508	29	they	-PRON-	PRP
12519	508	30	will	will	MD
12519	508	31	take	take	VB
12519	508	32	a	a	DT
12519	508	33	quarter	quarter	NN
12519	508	34	of	of	IN
12519	508	35	an	an	DT
12519	508	36	hour	hour	NN
12519	508	37	in	in	IN
12519	508	38	roasting	roast	VBG
12519	508	39	;	;	:
12519	508	40	froth	froth	VB
12519	508	41	them	-PRON-	PRP
12519	508	42	up	up	RP
12519	508	43	,	,	,
12519	508	44	lay	lie	VBD
12519	508	45	them	-PRON-	PRP
12519	508	46	on	on	IN
12519	508	47	the	the	DT
12519	508	48	dish	dish	NN
12519	508	49	,	,	,
12519	508	50	pour	pour	VBP
12519	508	51	butter	butter	NN
12519	508	52	and	and	CC
12519	508	53	parsley	parsley	NN
12519	508	54	on	on	RP
12519	508	55	,	,	,
12519	508	56	and	and	CC
12519	508	57	serve	serve	VB
12519	508	58	them	-PRON-	PRP
12519	508	59	up	up	RP
12519	508	60	hot	hot	RB
12519	508	61	.	.	.
12519	509	1	*	*	NFP
12519	509	2	*	*	NFP
12519	509	3	*	*	NFP
12519	509	4	*	*	NFP
12519	509	5	*	*	NFP
12519	509	6	FRIED	FRIED	NNP
12519	509	7	CHICKENS	CHICKENS	NNP
12519	509	8	.	.	.
12519	510	1	Cut	cut	VB
12519	510	2	them	-PRON-	PRP
12519	510	3	up	up	RP
12519	510	4	as	as	IN
12519	510	5	for	for	IN
12519	510	6	the	the	DT
12519	510	7	fricassee	fricassee	NN
12519	510	8	,	,	,
12519	510	9	dredge	dredge	VB
12519	510	10	them	-PRON-	PRP
12519	510	11	well	well	RB
12519	510	12	with	with	IN
12519	510	13	flour	flour	NN
12519	510	14	,	,	,
12519	510	15	sprinkle	sprinkle	VB
12519	510	16	them	-PRON-	PRP
12519	510	17	with	with	IN
12519	510	18	salt	salt	NN
12519	510	19	,	,	,
12519	510	20	put	put	VBD
12519	510	21	them	-PRON-	PRP
12519	510	22	into	into	IN
12519	510	23	a	a	DT
12519	510	24	good	good	JJ
12519	510	25	quantity	quantity	NN
12519	510	26	of	of	IN
12519	510	27	boiling	boiling	NN
12519	510	28	lard	lard	NN
12519	510	29	,	,	,
12519	510	30	and	and	CC
12519	510	31	fry	fry	VB
12519	510	32	them	-PRON-	PRP
12519	510	33	a	a	DT
12519	510	34	light	light	JJ
12519	510	35	brown	brown	NN
12519	510	36	;	;	:
12519	510	37	fry	fry	VB
12519	510	38	small	small	JJ
12519	510	39	pieces	piece	NNS
12519	510	40	of	of	IN
12519	510	41	mush	mush	NN
12519	510	42	and	and	CC
12519	510	43	a	a	DT
12519	510	44	quantity	quantity	NN
12519	510	45	of	of	IN
12519	510	46	parsley	parsley	NN
12519	510	47	nicely	nicely	RB
12519	510	48	picked	pick	VBD
12519	510	49	,	,	,
12519	510	50	to	to	TO
12519	510	51	be	be	VB
12519	510	52	served	serve	VBN
12519	510	53	in	in	IN
12519	510	54	the	the	DT
12519	510	55	dish	dish	NN
12519	510	56	with	with	IN
12519	510	57	the	the	DT
12519	510	58	chickens	chicken	NNS
12519	510	59	;	;	:
12519	510	60	take	take	VB
12519	510	61	half	half	PDT
12519	510	62	a	a	DT
12519	510	63	pint	pint	NN
12519	510	64	of	of	IN
12519	510	65	rich	rich	JJ
12519	510	66	milk	milk	NN
12519	510	67	,	,	,
12519	510	68	add	add	VB
12519	510	69	to	to	IN
12519	510	70	it	-PRON-	PRP
12519	510	71	a	a	DT
12519	510	72	small	small	JJ
12519	510	73	bit	bit	NN
12519	510	74	of	of	IN
12519	510	75	butter	butter	NN
12519	510	76	,	,	,
12519	510	77	with	with	IN
12519	510	78	pepper	pepper	NN
12519	510	79	,	,	,
12519	510	80	salt	salt	NN
12519	510	81	,	,	,
12519	510	82	and	and	CC
12519	510	83	chopped	chop	VBD
12519	510	84	parsley	parsley	NN
12519	510	85	;	;	,
12519	510	86	stew	stew	VB
12519	510	87	it	-PRON-	PRP
12519	510	88	a	a	DT
12519	510	89	little	little	JJ
12519	510	90	,	,	,
12519	510	91	and	and	CC
12519	510	92	pour	pour	VB
12519	510	93	it	-PRON-	PRP
12519	510	94	over	over	IN
12519	510	95	the	the	DT
12519	510	96	chickens	chicken	NNS
12519	510	97	,	,	,
12519	510	98	and	and	CC
12519	510	99	then	then	RB
12519	510	100	garnish	garnish	VB
12519	510	101	with	with	IN
12519	510	102	the	the	DT
12519	510	103	fried	fry	VBN
12519	510	104	parsley	parsley	NN
12519	510	105	.	.	.
12519	511	1	*	*	NFP
12519	511	2	*	*	NFP
12519	511	3	*	*	NFP
12519	511	4	*	*	NFP
12519	511	5	*	*	NFP
12519	511	6	TO	to	IN
12519	511	7	ROAST	roast	NN
12519	511	8	WOODCOCKS	WOODCOCKS	NNP
12519	511	9	OR	or	CC
12519	511	10	SNIPES	SNIPES	NNP
12519	511	11	.	.	.
12519	512	1	Pluck	Pluck	NNP
12519	512	2	,	,	,
12519	512	3	but	but	CC
12519	512	4	do	do	VBP
12519	512	5	not	not	RB
12519	512	6	draw	draw	VB
12519	512	7	them	-PRON-	PRP
12519	512	8	,	,	,
12519	512	9	put	put	VB
12519	512	10	them	-PRON-	PRP
12519	512	11	on	on	IN
12519	512	12	a	a	DT
12519	512	13	small	small	JJ
12519	512	14	spit	spit	NN
12519	512	15	,	,	,
12519	512	16	dredge	dredge	NNP
12519	512	17	and	and	CC
12519	512	18	baste	baste	VB
12519	512	19	them	-PRON-	PRP
12519	512	20	well	well	RB
12519	512	21	with	with	IN
12519	512	22	lard	lard	NNP
12519	512	23	,	,	,
12519	512	24	toast	toast	VB
12519	512	25	a	a	DT
12519	512	26	few	few	JJ
12519	512	27	slices	slice	NNS
12519	512	28	of	of	IN
12519	512	29	bread	bread	NN
12519	512	30	,	,	,
12519	512	31	put	put	VBD
12519	512	32	them	-PRON-	PRP
12519	512	33	on	on	IN
12519	512	34	a	a	DT
12519	512	35	clean	clean	JJ
12519	512	36	plate	plate	NN
12519	512	37	,	,	,
12519	512	38	and	and	CC
12519	512	39	set	set	VBD
12519	512	40	it	-PRON-	PRP
12519	512	41	under	under	IN
12519	512	42	the	the	DT
12519	512	43	birds	bird	NNS
12519	512	44	while	while	IN
12519	512	45	they	-PRON-	PRP
12519	512	46	are	be	VBP
12519	512	47	roasting	roast	VBG
12519	512	48	;	;	:
12519	512	49	if	if	IN
12519	512	50	the	the	DT
12519	512	51	fire	fire	NN
12519	512	52	be	be	VB
12519	512	53	good	good	JJ
12519	512	54	,	,	,
12519	512	55	they	-PRON-	PRP
12519	512	56	will	will	MD
12519	512	57	take	take	VB
12519	512	58	about	about	RB
12519	512	59	ten	ten	CD
12519	512	60	minutes	minute	NNS
12519	512	61	;	;	:
12519	512	62	when	when	WRB
12519	512	63	you	-PRON-	PRP
12519	512	64	take	take	VBP
12519	512	65	them	-PRON-	PRP
12519	512	66	from	from	IN
12519	512	67	the	the	DT
12519	512	68	spit	spit	NN
12519	512	69	,	,	,
12519	512	70	lay	lie	VBD
12519	512	71	them	-PRON-	PRP
12519	512	72	upon	upon	IN
12519	512	73	the	the	DT
12519	512	74	toasts	toast	NNS
12519	512	75	on	on	IN
12519	512	76	the	the	DT
12519	512	77	dish	dish	NN
12519	512	78	,	,	,
12519	512	79	pour	pour	VB
12519	512	80	melted	melted	JJ
12519	512	81	butter	butter	NN
12519	512	82	round	round	IN
12519	512	83	them	-PRON-	PRP
12519	512	84	,	,	,
12519	512	85	and	and	CC
12519	512	86	serve	serve	VB
12519	512	87	them	-PRON-	PRP
12519	512	88	up	up	RP
12519	512	89	.	.	.
12519	513	1	*	*	NFP
12519	513	2	*	*	NFP
12519	513	3	*	*	NFP
12519	513	4	*	*	NFP
12519	513	5	*	*	NFP
12519	513	6	TO	to	IN
12519	513	7	ROAST	ROAST	NNP
12519	513	8	WILD	WILD	NNP
12519	513	9	DUCKS	duck	NNS
12519	513	10	OR	or	CC
12519	513	11	TEAL	TEAL	NNP
12519	513	12	.	.	.
12519	514	1	When	when	WRB
12519	514	2	the	the	DT
12519	514	3	ducks	duck	NNS
12519	514	4	are	be	VBP
12519	514	5	ready	ready	JJ
12519	514	6	dressed	dress	VBN
12519	514	7	,	,	,
12519	514	8	put	put	VBN
12519	514	9	in	in	IN
12519	514	10	them	-PRON-	PRP
12519	514	11	a	a	DT
12519	514	12	small	small	JJ
12519	514	13	onion	onion	NN
12519	514	14	,	,	,
12519	514	15	pepper	pepper	NN
12519	514	16	,	,	,
12519	514	17	salt	salt	NN
12519	514	18	,	,	,
12519	514	19	and	and	CC
12519	514	20	a	a	DT
12519	514	21	spoonful	spoonful	NN
12519	514	22	of	of	IN
12519	514	23	red	red	JJ
12519	514	24	wine	wine	NN
12519	514	25	;	;	:
12519	514	26	if	if	IN
12519	514	27	the	the	DT
12519	514	28	fire	fire	NN
12519	514	29	be	be	VB
12519	514	30	good	good	JJ
12519	514	31	,	,	,
12519	514	32	they	-PRON-	PRP
12519	514	33	will	will	MD
12519	514	34	roast	roast	VB
12519	514	35	in	in	IN
12519	514	36	twenty	twenty	CD
12519	514	37	minutes	minute	NNS
12519	514	38	;	;	:
12519	514	39	make	make	VB
12519	514	40	gravy	gravy	NN
12519	514	41	of	of	IN
12519	514	42	the	the	DT
12519	514	43	necks	neck	NNS
12519	514	44	and	and	CC
12519	514	45	gizzards	gizzard	NNS
12519	514	46	,	,	,
12519	514	47	a	a	DT
12519	514	48	spoonful	spoonful	NN
12519	514	49	of	of	IN
12519	514	50	red	red	JJ
12519	514	51	wine	wine	NN
12519	514	52	,	,	,
12519	514	53	half	half	PDT
12519	514	54	an	an	DT
12519	514	55	anchovy	anchovy	NN
12519	514	56	,	,	,
12519	514	57	a	a	DT
12519	514	58	blade	blade	NN
12519	514	59	or	or	CC
12519	514	60	two	two	CD
12519	514	61	of	of	IN
12519	514	62	mace	mace	NN
12519	514	63	,	,	,
12519	514	64	one	one	CD
12519	514	65	onion	onion	NN
12519	514	66	,	,	,
12519	514	67	and	and	CC
12519	514	68	a	a	DT
12519	514	69	little	little	JJ
12519	514	70	cayenne	cayenne	NN
12519	514	71	pepper	pepper	NN
12519	514	72	;	;	:
12519	514	73	boil	boil	VB
12519	514	74	it	-PRON-	PRP
12519	514	75	till	till	IN
12519	514	76	it	-PRON-	PRP
12519	514	77	is	be	VBZ
12519	514	78	wasted	waste	VBN
12519	514	79	to	to	TO
12519	514	80	half	half	PDT
12519	514	81	a	a	DT
12519	514	82	pint	pint	NN
12519	514	83	,	,	,
12519	514	84	strain	strain	VB
12519	514	85	it	-PRON-	PRP
12519	514	86	through	through	IN
12519	514	87	a	a	DT
12519	514	88	hair	hair	NN
12519	514	89	sieve	sieve	NN
12519	514	90	,	,	,
12519	514	91	and	and	CC
12519	514	92	pour	pour	VB
12519	514	93	it	-PRON-	PRP
12519	514	94	on	on	IN
12519	514	95	the	the	DT
12519	514	96	ducks	duck	NNS
12519	514	97	--	--	:
12519	514	98	serve	serve	VB
12519	514	99	them	-PRON-	PRP
12519	514	100	up	up	RP
12519	514	101	with	with	IN
12519	514	102	onion	onion	NN
12519	514	103	sauce	sauce	NN
12519	514	104	in	in	IN
12519	514	105	a	a	DT
12519	514	106	boat	boat	NN
12519	514	107	;	;	:
12519	514	108	garnish	garnish	VB
12519	514	109	the	the	DT
12519	514	110	dish	dish	NN
12519	514	111	with	with	IN
12519	514	112	raspings	rasping	NNS
12519	514	113	of	of	IN
12519	514	114	bread	bread	NN
12519	514	115	.	.	.
12519	515	1	*	*	NFP
12519	515	2	*	*	NFP
12519	515	3	*	*	NFP
12519	515	4	*	*	NFP
12519	515	5	*	*	NFP
12519	515	6	TO	to	IN
12519	515	7	BOIL	BOIL	NNP
12519	515	8	PIGEONS	pigeon	NNS
12519	515	9	.	.	.
12519	516	1	Scald	Scald	NNP
12519	516	2	the	the	DT
12519	516	3	pigeons	pigeon	NNS
12519	516	4	,	,	,
12519	516	5	draw	draw	VB
12519	516	6	them	-PRON-	PRP
12519	516	7	,	,	,
12519	516	8	take	take	VB
12519	516	9	the	the	DT
12519	516	10	craw	craw	NN
12519	516	11	out	out	RP
12519	516	12	,	,	,
12519	516	13	wash	wash	VB
12519	516	14	them	-PRON-	PRP
12519	516	15	in	in	IN
12519	516	16	several	several	JJ
12519	516	17	waters	water	NNS
12519	516	18	,	,	,
12519	516	19	cut	cut	VBD
12519	516	20	off	off	RP
12519	516	21	the	the	DT
12519	516	22	pinions	pinion	NNS
12519	516	23	,	,	,
12519	516	24	turn	turn	VB
12519	516	25	the	the	DT
12519	516	26	legs	leg	NNS
12519	516	27	under	under	IN
12519	516	28	the	the	DT
12519	516	29	wings	wing	NNS
12519	516	30	,	,	,
12519	516	31	dredge	dredge	VB
12519	516	32	them	-PRON-	PRP
12519	516	33	,	,	,
12519	516	34	and	and	CC
12519	516	35	put	put	VBD
12519	516	36	them	-PRON-	PRP
12519	516	37	in	in	IN
12519	516	38	soft	soft	JJ
12519	516	39	cold	cold	JJ
12519	516	40	water	water	NN
12519	516	41	;	;	:
12519	516	42	boil	boil	VB
12519	516	43	them	-PRON-	PRP
12519	516	44	slowly	slowly	RB
12519	516	45	a	a	DT
12519	516	46	quarter	quarter	NN
12519	516	47	of	of	IN
12519	516	48	an	an	DT
12519	516	49	hour	hour	NN
12519	516	50	,	,	,
12519	516	51	dish	dish	VB
12519	516	52	them	-PRON-	PRP
12519	516	53	up	up	RP
12519	516	54	,	,	,
12519	516	55	pour	pour	VB
12519	516	56	over	over	IN
12519	516	57	them	-PRON-	PRP
12519	516	58	good	good	JJ
12519	516	59	melted	melted	JJ
12519	516	60	butter	butter	NN
12519	516	61	,	,	,
12519	516	62	lay	lie	VBD
12519	516	63	round	round	RB
12519	516	64	a	a	DT
12519	516	65	little	little	JJ
12519	516	66	brocoli	brocoli	NN
12519	516	67	in	in	IN
12519	516	68	bunches	bunche	NNS
12519	516	69	,	,	,
12519	516	70	and	and	CC
12519	516	71	send	send	VB
12519	516	72	butter	butter	NN
12519	516	73	and	and	CC
12519	516	74	parsley	parsley	NN
12519	516	75	in	in	IN
12519	516	76	a	a	DT
12519	516	77	boat	boat	NN
12519	516	78	.	.	.
12519	517	1	*	*	NFP
12519	517	2	*	*	NFP
12519	517	3	*	*	NFP
12519	517	4	*	*	NFP
12519	517	5	*	*	NFP
12519	517	6	TO	to	IN
12519	517	7	ROAST	ROAST	NNP
12519	517	8	PIGEONS	pigeon	NNS
12519	517	9	.	.	.
12519	518	1	When	when	WRB
12519	518	2	you	-PRON-	PRP
12519	518	3	have	have	VBP
12519	518	4	dressed	dress	VBN
12519	518	5	your	-PRON-	PRP$
12519	518	6	pigeons	pigeon	NNS
12519	518	7	as	as	IN
12519	518	8	before	before	RB
12519	518	9	,	,	,
12519	518	10	roll	roll	VB
12519	518	11	a	a	DT
12519	518	12	good	good	JJ
12519	518	13	lump	lump	NN
12519	518	14	of	of	IN
12519	518	15	butter	butter	NN
12519	518	16	in	in	IN
12519	518	17	chopped	chop	VBN
12519	518	18	parsley	parsley	NN
12519	518	19	,	,	,
12519	518	20	with	with	IN
12519	518	21	pepper	pepper	NN
12519	518	22	and	and	CC
12519	518	23	salt	salt	NN
12519	518	24	,	,	,
12519	518	25	put	put	VBD
12519	518	26	it	-PRON-	PRP
12519	518	27	in	in	IN
12519	518	28	your	-PRON-	PRP$
12519	518	29	pigeons	pigeon	NNS
12519	518	30	,	,	,
12519	518	31	spit	spit	NN
12519	518	32	,	,	,
12519	518	33	dust	dust	NN
12519	518	34	and	and	CC
12519	518	35	baste	baste	VB
12519	518	36	them	-PRON-	PRP
12519	518	37	;	;	:
12519	518	38	if	if	IN
12519	518	39	the	the	DT
12519	518	40	fire	fire	NN
12519	518	41	be	be	VB
12519	518	42	good	good	JJ
12519	518	43	,	,	,
12519	518	44	they	-PRON-	PRP
12519	518	45	will	will	MD
12519	518	46	roast	roast	VB
12519	518	47	in	in	IN
12519	518	48	twenty	twenty	CD
12519	518	49	minutes	minute	NNS
12519	518	50	;	;	:
12519	518	51	when	when	WRB
12519	518	52	they	-PRON-	PRP
12519	518	53	are	be	VBP
12519	518	54	through	through	RB
12519	518	55	,	,	,
12519	518	56	lay	lie	VBD
12519	518	57	round	round	RB
12519	518	58	them	-PRON-	PRP
12519	518	59	bunches	bunche	NNS
12519	518	60	of	of	IN
12519	518	61	asparagus	asparagus	NN
12519	518	62	,	,	,
12519	518	63	with	with	IN
12519	518	64	parsley	parsley	NN
12519	518	65	and	and	CC
12519	518	66	butter	butter	NN
12519	518	67	for	for	IN
12519	518	68	sauce	sauce	NN
12519	518	69	.	.	.
12519	519	1	*	*	NFP
12519	519	2	*	*	NFP
12519	519	3	*	*	NFP
12519	519	4	*	*	NFP
12519	519	5	*	*	NFP
12519	519	6	TO	to	IN
12519	519	7	ROAST	roast	NN
12519	519	8	PARTRIDGES	partridges	NN
12519	519	9	OR	or	CC
12519	519	10	ANY	any	DT
12519	519	11	SMALL	small	JJ
12519	519	12	BIRDS	bird	NNS
12519	519	13	.	.	.
12519	520	1	Lard	lard	VB
12519	520	2	them	-PRON-	PRP
12519	520	3	with	with	IN
12519	520	4	slips	slip	NNS
12519	520	5	of	of	IN
12519	520	6	bacon	bacon	NN
12519	520	7	,	,	,
12519	520	8	put	put	VBD
12519	520	9	them	-PRON-	PRP
12519	520	10	on	on	IN
12519	520	11	a	a	DT
12519	520	12	skewer	skewer	NN
12519	520	13	,	,	,
12519	520	14	tie	tie	VB
12519	520	15	it	-PRON-	PRP
12519	520	16	to	to	IN
12519	520	17	the	the	DT
12519	520	18	spit	spit	NN
12519	520	19	at	at	IN
12519	520	20	both	both	DT
12519	520	21	ends	end	NNS
12519	520	22	,	,	,
12519	520	23	dredge	dredge	NNP
12519	520	24	and	and	CC
12519	520	25	baste	baste	VB
12519	520	26	them	-PRON-	PRP
12519	520	27	,	,	,
12519	520	28	let	let	VB
12519	520	29	them	-PRON-	PRP
12519	520	30	roast	roast	VB
12519	520	31	ten	ten	CD
12519	520	32	minutes	minute	NNS
12519	520	33	,	,	,
12519	520	34	take	take	VB
12519	520	35	the	the	DT
12519	520	36	grated	grate	VBN
12519	520	37	crumb	crumb	NN
12519	520	38	of	of	IN
12519	520	39	half	half	PDT
12519	520	40	a	a	DT
12519	520	41	loaf	loaf	NN
12519	520	42	of	of	IN
12519	520	43	bread	bread	NN
12519	520	44	,	,	,
12519	520	45	with	with	IN
12519	520	46	a	a	DT
12519	520	47	piece	piece	NN
12519	520	48	of	of	IN
12519	520	49	butter	butter	NN
12519	520	50	,	,	,
12519	520	51	the	the	DT
12519	520	52	size	size	NN
12519	520	53	of	of	IN
12519	520	54	a	a	DT
12519	520	55	walnut	walnut	NN
12519	520	56	,	,	,
12519	520	57	put	put	VB
12519	520	58	it	-PRON-	PRP
12519	520	59	in	in	IN
12519	520	60	a	a	DT
12519	520	61	stew	stew	JJ
12519	520	62	pan	pan	NN
12519	520	63	,	,	,
12519	520	64	and	and	CC
12519	520	65	shake	shake	VB
12519	520	66	it	-PRON-	PRP
12519	520	67	over	over	IN
12519	520	68	a	a	DT
12519	520	69	gentle	gentle	JJ
12519	520	70	fire	fire	NN
12519	520	71	till	till	IN
12519	520	72	it	-PRON-	PRP
12519	520	73	is	be	VBZ
12519	520	74	of	of	IN
12519	520	75	a	a	DT
12519	520	76	light	light	JJ
12519	520	77	brown	brown	NN
12519	520	78	,	,	,
12519	520	79	lay	lie	VBD
12519	520	80	it	-PRON-	PRP
12519	520	81	between	between	IN
12519	520	82	your	-PRON-	PRP$
12519	520	83	birds	bird	NNS
12519	520	84	,	,	,
12519	520	85	and	and	CC
12519	520	86	pour	pour	VB
12519	520	87	over	over	IN
12519	520	88	them	-PRON-	PRP
12519	520	89	a	a	DT
12519	520	90	little	little	JJ
12519	520	91	melted	melted	JJ
12519	520	92	butter	butter	NN
12519	520	93	.	.	.
12519	521	1	*	*	NFP
12519	521	2	*	*	NFP
12519	521	3	*	*	NFP
12519	521	4	*	*	NFP
12519	521	5	*	*	NFP
12519	521	6	TO	to	IN
12519	521	7	BROIL	BROIL	NNP
12519	521	8	RABBITS	RABBITS	NNP
12519	521	9	.	.	.
12519	522	1	When	when	WRB
12519	522	2	you	-PRON-	PRP
12519	522	3	have	have	VBP
12519	522	4	cased	case	VBN
12519	522	5	the	the	DT
12519	522	6	rabbits	rabbit	NNS
12519	522	7	,	,	,
12519	522	8	skewer	skewer	VB
12519	522	9	them	-PRON-	PRP
12519	522	10	with	with	IN
12519	522	11	their	-PRON-	PRP$
12519	522	12	heads	head	NNS
12519	522	13	straight	straight	RB
12519	522	14	up	up	RB
12519	522	15	,	,	,
12519	522	16	the	the	DT
12519	522	17	fore	fore	NN
12519	522	18	-	-	HYPH
12519	522	19	legs	leg	NNS
12519	522	20	brought	bring	VBD
12519	522	21	down	down	RP
12519	522	22	,	,	,
12519	522	23	and	and	CC
12519	522	24	the	the	DT
12519	522	25	hind	hind	NN
12519	522	26	-	-	HYPH
12519	522	27	legs	leg	NNS
12519	522	28	straight	straight	RB
12519	522	29	;	;	:
12519	522	30	boil	boil	VB
12519	522	31	them	-PRON-	PRP
12519	522	32	three	three	CD
12519	522	33	quarters	quarter	NNS
12519	522	34	of	of	IN
12519	522	35	an	an	DT
12519	522	36	hour	hour	NN
12519	522	37	at	at	IN
12519	522	38	least	least	JJS
12519	522	39	,	,	,
12519	522	40	then	then	RB
12519	522	41	smother	smother	VB
12519	522	42	them	-PRON-	PRP
12519	522	43	with	with	IN
12519	522	44	onion	onion	NN
12519	522	45	sauce	sauce	NN
12519	522	46	,	,	,
12519	522	47	made	make	VBD
12519	522	48	the	the	DT
12519	522	49	same	same	JJ
12519	522	50	as	as	IN
12519	522	51	for	for	IN
12519	522	52	boiled	boil	VBN
12519	522	53	ducks	duck	NNS
12519	522	54	,	,	,
12519	522	55	and	and	CC
12519	522	56	serve	serve	VB
12519	522	57	them	-PRON-	PRP
12519	522	58	up	up	RP
12519	522	59	.	.	.
12519	523	1	*	*	NFP
12519	523	2	*	*	NFP
12519	523	3	*	*	NFP
12519	523	4	*	*	NFP
12519	523	5	*	*	NFP
12519	523	6	TO	to	IN
12519	523	7	ROAST	roast	NN
12519	523	8	RABBITS	RABBITS	NNP
12519	523	9	.	.	.
12519	524	1	When	when	WRB
12519	524	2	you	-PRON-	PRP
12519	524	3	have	have	VBP
12519	524	4	cased	case	VBN
12519	524	5	the	the	DT
12519	524	6	rabbits	rabbit	NNS
12519	524	7	,	,	,
12519	524	8	skewer	skewer	VBP
12519	524	9	their	-PRON-	PRP$
12519	524	10	heads	head	NNS
12519	524	11	with	with	IN
12519	524	12	their	-PRON-	PRP$
12519	524	13	mouths	mouth	NNS
12519	524	14	upon	upon	IN
12519	524	15	their	-PRON-	PRP$
12519	524	16	backs	back	NNS
12519	524	17	,	,	,
12519	524	18	stick	stick	VBP
12519	524	19	their	-PRON-	PRP$
12519	524	20	fore	fore	NN
12519	524	21	-	-	HYPH
12519	524	22	legs	leg	NNS
12519	524	23	into	into	IN
12519	524	24	their	-PRON-	PRP$
12519	524	25	ribs	rib	NNS
12519	524	26	,	,	,
12519	524	27	skewer	skewer	VBD
12519	524	28	the	the	DT
12519	524	29	hind	hind	NN
12519	524	30	-	-	HYPH
12519	524	31	legs	leg	NNS
12519	524	32	doubled	double	VBD
12519	524	33	,	,	,
12519	524	34	then	then	RB
12519	524	35	make	make	VB
12519	524	36	a	a	DT
12519	524	37	pudding	pudding	NN
12519	524	38	for	for	IN
12519	524	39	them	-PRON-	PRP
12519	524	40	of	of	IN
12519	524	41	the	the	DT
12519	524	42	crumb	crumb	NN
12519	524	43	of	of	IN
12519	524	44	half	half	PDT
12519	524	45	a	a	DT
12519	524	46	loaf	loaf	NN
12519	524	47	of	of	IN
12519	524	48	bread	bread	NN
12519	524	49	,	,	,
12519	524	50	a	a	DT
12519	524	51	little	little	JJ
12519	524	52	parsley	parsley	NN
12519	524	53	,	,	,
12519	524	54	sweet	sweet	JJ
12519	524	55	marjoram	marjoram	NNP
12519	524	56	and	and	CC
12519	524	57	thyme	thyme	NNS
12519	524	58	,	,	,
12519	524	59	all	all	DT
12519	524	60	shred	shre	VBN
12519	524	61	fine	fine	JJ
12519	524	62	,	,	,
12519	524	63	nutmeg	nutmeg	NNP
12519	524	64	,	,	,
12519	524	65	salt	salt	NN
12519	524	66	and	and	CC
12519	524	67	pepper	pepper	NN
12519	524	68	to	to	IN
12519	524	69	your	-PRON-	PRP$
12519	524	70	taste	taste	NN
12519	524	71	,	,	,
12519	524	72	mix	mix	VB
12519	524	73	them	-PRON-	PRP
12519	524	74	up	up	RP
12519	524	75	into	into	IN
12519	524	76	a	a	DT
12519	524	77	light	light	JJ
12519	524	78	stuffing	stuffing	NN
12519	524	79	,	,	,
12519	524	80	with	with	IN
12519	524	81	a	a	DT
12519	524	82	quarter	quarter	NN
12519	524	83	of	of	IN
12519	524	84	a	a	DT
12519	524	85	pound	pound	NN
12519	524	86	of	of	IN
12519	524	87	butter	butter	NN
12519	524	88	,	,	,
12519	524	89	a	a	DT
12519	524	90	little	little	RB
12519	524	91	good	good	JJ
12519	524	92	cream	cream	NN
12519	524	93	,	,	,
12519	524	94	and	and	CC
12519	524	95	two	two	CD
12519	524	96	eggs	egg	NNS
12519	524	97	;	;	:
12519	524	98	put	put	VB
12519	524	99	it	-PRON-	PRP
12519	524	100	into	into	IN
12519	524	101	the	the	DT
12519	524	102	body	body	NN
12519	524	103	,	,	,
12519	524	104	and	and	CC
12519	524	105	sew	sew	VB
12519	524	106	them	-PRON-	PRP
12519	524	107	up	up	RP
12519	524	108	;	;	:
12519	524	109	dredge	dredge	NN
12519	524	110	and	and	CC
12519	524	111	baste	baste	VB
12519	524	112	them	-PRON-	PRP
12519	524	113	well	well	RB
12519	524	114	with	with	IN
12519	524	115	lard	lard	NNP
12519	524	116	,	,	,
12519	524	117	roast	roast	VB
12519	524	118	them	-PRON-	PRP
12519	524	119	near	near	IN
12519	524	120	an	an	DT
12519	524	121	hour	hour	NN
12519	524	122	,	,	,
12519	524	123	serve	serve	VB
12519	524	124	them	-PRON-	PRP
12519	524	125	up	up	RP
12519	524	126	with	with	IN
12519	524	127	parsley	parsley	NN
12519	524	128	and	and	CC
12519	524	129	butter	butter	NN
12519	524	130	for	for	IN
12519	524	131	sauce	sauce	NN
12519	524	132	,	,	,
12519	524	133	chop	chop	VB
12519	524	134	the	the	DT
12519	524	135	livers	liver	NNS
12519	524	136	,	,	,
12519	524	137	and	and	CC
12519	524	138	lay	lie	VBD
12519	524	139	them	-PRON-	PRP
12519	524	140	in	in	IN
12519	524	141	lumps	lump	NNS
12519	524	142	round	round	IN
12519	524	143	the	the	DT
12519	524	144	edge	edge	NN
12519	524	145	of	of	IN
12519	524	146	the	the	DT
12519	524	147	dish	dish	NN
12519	524	148	.	.	.
12519	525	1	*	*	NFP
12519	525	2	*	*	NFP
12519	525	3	*	*	NFP
12519	525	4	*	*	NFP
12519	525	5	*	*	NFP
12519	525	6	TO	to	IN
12519	525	7	STEW	STEW	NNP
12519	525	8	WILD	WILD	NNP
12519	525	9	DUCKS	duck	NNS
12519	525	10	.	.	.
12519	526	1	Having	have	VBG
12519	526	2	prepared	prepare	VBN
12519	526	3	the	the	DT
12519	526	4	fowls	fowl	NNS
12519	526	5	,	,	,
12519	526	6	rub	rub	VB
12519	526	7	the	the	DT
12519	526	8	insides	inside	NNS
12519	526	9	with	with	IN
12519	526	10	salt	salt	NN
12519	526	11	,	,	,
12519	526	12	pepper	pepper	NN
12519	526	13	,	,	,
12519	526	14	and	and	CC
12519	526	15	a	a	DT
12519	526	16	little	little	RB
12519	526	17	powdered	powdered	JJ
12519	526	18	cloves	clove	NNS
12519	526	19	;	;	:
12519	526	20	put	put	VB
12519	526	21	a	a	DT
12519	526	22	shallot	shallot	NN
12519	526	23	or	or	CC
12519	526	24	two	two	CD
12519	526	25	with	with	IN
12519	526	26	a	a	DT
12519	526	27	lump	lump	NN
12519	526	28	of	of	IN
12519	526	29	butter	butter	NN
12519	526	30	in	in	IN
12519	526	31	the	the	DT
12519	526	32	body	body	NN
12519	526	33	of	of	IN
12519	526	34	each	each	DT
12519	526	35	,	,	,
12519	526	36	then	then	RB
12519	526	37	lay	lay	VB
12519	526	38	them	-PRON-	PRP
12519	526	39	in	in	IN
12519	526	40	a	a	DT
12519	526	41	pan	pan	NN
12519	526	42	that	that	WDT
12519	526	43	will	will	MD
12519	526	44	just	just	RB
12519	526	45	hold	hold	VB
12519	526	46	them	-PRON-	PRP
12519	526	47	,	,	,
12519	526	48	putting	put	VBG
12519	526	49	butter	butter	NN
12519	526	50	under	under	IN
12519	526	51	and	and	CC
12519	526	52	over	over	IN
12519	526	53	them	-PRON-	PRP
12519	526	54	,	,	,
12519	526	55	with	with	IN
12519	526	56	vinegar	vinegar	NN
12519	526	57	and	and	CC
12519	526	58	water	water	NN
12519	526	59	,	,	,
12519	526	60	and	and	CC
12519	526	61	add	add	VB
12519	526	62	pepper	pepper	NN
12519	526	63	,	,	,
12519	526	64	salt	salt	NN
12519	526	65	,	,	,
12519	526	66	lemon	lemon	NN
12519	526	67	peel	peel	NN
12519	526	68	,	,	,
12519	526	69	and	and	CC
12519	526	70	a	a	DT
12519	526	71	bunch	bunch	NN
12519	526	72	of	of	IN
12519	526	73	sweet	sweet	JJ
12519	526	74	herbs	herb	NNS
12519	526	75	;	;	:
12519	526	76	then	then	RB
12519	526	77	cover	cover	VB
12519	526	78	the	the	DT
12519	526	79	pan	pan	NN
12519	526	80	close	close	RB
12519	526	81	,	,	,
12519	526	82	and	and	CC
12519	526	83	let	let	VB
12519	526	84	them	-PRON-	PRP
12519	526	85	stew	stew	VB
12519	526	86	till	till	IN
12519	526	87	done	do	VBN
12519	526	88	--	--	:
12519	526	89	pass	pass	VB
12519	526	90	the	the	DT
12519	526	91	liquor	liquor	NN
12519	526	92	through	through	IN
12519	526	93	a	a	DT
12519	526	94	sieve	sieve	NN
12519	526	95	,	,	,
12519	526	96	pour	pour	VB
12519	526	97	it	-PRON-	PRP
12519	526	98	over	over	IN
12519	526	99	the	the	DT
12519	526	100	ducks	duck	NNS
12519	526	101	,	,	,
12519	526	102	and	and	CC
12519	526	103	serve	serve	VB
12519	526	104	them	-PRON-	PRP
12519	526	105	up	up	RP
12519	526	106	hot	hot	JJ
12519	526	107	,	,	,
12519	526	108	with	with	IN
12519	526	109	a	a	DT
12519	526	110	garnish	garnish	NN
12519	526	111	of	of	IN
12519	526	112	lemon	lemon	NN
12519	526	113	sliced	slice	VBN
12519	526	114	,	,	,
12519	526	115	and	and	CC
12519	526	116	raspings	rasping	NNS
12519	526	117	of	of	IN
12519	526	118	bread	bread	NN
12519	526	119	fried	fry	VBN
12519	526	120	.	.	.
12519	527	1	The	the	DT
12519	527	2	same	same	JJ
12519	527	3	way	way	NN
12519	527	4	may	may	MD
12519	527	5	teal	teal	VB
12519	527	6	,	,	,
12519	527	7	&	&	CC
12519	527	8	c.	c.	NNP
12519	527	9	be	be	VB
12519	527	10	dressed	dress	VBN
12519	527	11	.	.	.
12519	528	1	*	*	NFP
12519	528	2	*	*	NFP
12519	528	3	*	*	NFP
12519	528	4	*	*	NFP
12519	528	5	*	*	NFP
12519	528	6	TO	to	TO
12519	528	7	DRESS	DRESS	NNP
12519	528	8	DUCKS	duck	NNS
12519	528	9	WITH	with	IN
12519	528	10	JUICE	juice	NN
12519	528	11	OF	of	IN
12519	528	12	ORANGES	ORANGES	NNP
12519	528	13	.	.	.
12519	529	1	The	the	DT
12519	529	2	ducks	duck	NNS
12519	529	3	being	be	VBG
12519	529	4	singed	singe	VBN
12519	529	5	,	,	,
12519	529	6	picked	pick	VBN
12519	529	7	,	,	,
12519	529	8	and	and	CC
12519	529	9	drawn	drawn	NNP
12519	529	10	,	,	,
12519	529	11	mince	mince	VB
12519	529	12	the	the	DT
12519	529	13	livers	liver	NNS
12519	529	14	with	with	IN
12519	529	15	a	a	DT
12519	529	16	little	little	JJ
12519	529	17	scraped	scrape	VBN
12519	529	18	bacon	bacon	NN
12519	529	19	,	,	,
12519	529	20	some	some	DT
12519	529	21	butter	butter	NN
12519	529	22	,	,	,
12519	529	23	green	green	JJ
12519	529	24	onions	onion	NNS
12519	529	25	,	,	,
12519	529	26	sweet	sweet	JJ
12519	529	27	herbs	herb	NNS
12519	529	28	and	and	CC
12519	529	29	parsley	parsley	NN
12519	529	30	,	,	,
12519	529	31	seasoned	season	VBN
12519	529	32	with	with	IN
12519	529	33	salt	salt	NN
12519	529	34	,	,	,
12519	529	35	pepper	pepper	NN
12519	529	36	,	,	,
12519	529	37	and	and	CC
12519	529	38	mushrooms	mushroom	NNS
12519	529	39	;	;	:
12519	529	40	these	these	DT
12519	529	41	being	be	VBG
12519	529	42	all	all	DT
12519	529	43	minced	mince	VBN
12519	529	44	together	together	RB
12519	529	45	,	,	,
12519	529	46	put	put	VBD
12519	529	47	them	-PRON-	PRP
12519	529	48	into	into	IN
12519	529	49	the	the	DT
12519	529	50	bodies	body	NNS
12519	529	51	of	of	IN
12519	529	52	the	the	DT
12519	529	53	ducks	duck	NNS
12519	529	54	,	,	,
12519	529	55	and	and	CC
12519	529	56	roast	roast	VB
12519	529	57	them	-PRON-	PRP
12519	529	58	,	,	,
12519	529	59	covered	cover	VBN
12519	529	60	with	with	IN
12519	529	61	slices	slice	NNS
12519	529	62	of	of	IN
12519	529	63	bacon	bacon	NN
12519	529	64	,	,	,
12519	529	65	and	and	CC
12519	529	66	wrapped	wrap	VBD
12519	529	67	up	up	RP
12519	529	68	in	in	IN
12519	529	69	paper	paper	NN
12519	529	70	;	;	:
12519	529	71	then	then	RB
12519	529	72	put	put	VB
12519	529	73	a	a	DT
12519	529	74	little	little	JJ
12519	529	75	gravy	gravy	NN
12519	529	76	,	,	,
12519	529	77	the	the	DT
12519	529	78	juice	juice	NN
12519	529	79	of	of	IN
12519	529	80	an	an	DT
12519	529	81	orange	orange	NN
12519	529	82	,	,	,
12519	529	83	a	a	DT
12519	529	84	few	few	JJ
12519	529	85	shallots	shallot	NNS
12519	529	86	minced	mince	VBN
12519	529	87	,	,	,
12519	529	88	into	into	IN
12519	529	89	a	a	DT
12519	529	90	stew	stew	JJ
12519	529	91	pan	pan	NN
12519	529	92	,	,	,
12519	529	93	and	and	CC
12519	529	94	shake	shake	VB
12519	529	95	in	in	IN
12519	529	96	a	a	DT
12519	529	97	little	little	JJ
12519	529	98	pepper	pepper	NN
12519	529	99	;	;	:
12519	529	100	when	when	WRB
12519	529	101	the	the	DT
12519	529	102	ducks	duck	NNS
12519	529	103	are	be	VBP
12519	529	104	roasted	roast	VBN
12519	529	105	,	,	,
12519	529	106	take	take	VB
12519	529	107	off	off	RP
12519	529	108	the	the	DT
12519	529	109	bacon	bacon	NN
12519	529	110	,	,	,
12519	529	111	dish	dish	VB
12519	529	112	them	-PRON-	PRP
12519	529	113	,	,	,
12519	529	114	and	and	CC
12519	529	115	pour	pour	VB
12519	529	116	your	-PRON-	PRP$
12519	529	117	sauce	sauce	NN
12519	529	118	with	with	IN
12519	529	119	the	the	DT
12519	529	120	juice	juice	NN
12519	529	121	of	of	IN
12519	529	122	oranges	orange	NNS
12519	529	123	over	over	IN
12519	529	124	them	-PRON-	PRP
12519	529	125	,	,	,
12519	529	126	and	and	CC
12519	529	127	serve	serve	VB
12519	529	128	them	-PRON-	PRP
12519	529	129	up	up	RP
12519	529	130	hot	hot	RB
12519	529	131	.	.	.
12519	530	1	*	*	NFP
12519	530	2	*	*	NFP
12519	530	3	*	*	NFP
12519	530	4	*	*	NFP
12519	530	5	*	*	NFP
12519	530	6	TO	to	TO
12519	530	7	DRESS	dress	VB
12519	530	8	DUCKS	duck	NNS
12519	530	9	WITH	with	IN
12519	530	10	ONIONS	onion	NNS
12519	530	11	.	.	.
12519	531	1	Stuff	stuff	VB
12519	531	2	the	the	DT
12519	531	3	ducks	duck	NNS
12519	531	4	as	as	IN
12519	531	5	before	before	RB
12519	531	6	,	,	,
12519	531	7	cut	cut	VB
12519	531	8	the	the	DT
12519	531	9	roots	root	NNS
12519	531	10	off	off	IN
12519	531	11	small	small	JJ
12519	531	12	onions	onion	NNS
12519	531	13	,	,	,
12519	531	14	blanch	blanch	VB
12519	531	15	them	-PRON-	PRP
12519	531	16	in	in	IN
12519	531	17	scalding	scald	VBG
12519	531	18	water	water	NN
12519	531	19	,	,	,
12519	531	20	then	then	RB
12519	531	21	pick	pick	VB
12519	531	22	and	and	CC
12519	531	23	put	put	VB
12519	531	24	them	-PRON-	PRP
12519	531	25	into	into	IN
12519	531	26	a	a	DT
12519	531	27	stew	stew	JJ
12519	531	28	pan	pan	NN
12519	531	29	with	with	IN
12519	531	30	a	a	DT
12519	531	31	little	little	JJ
12519	531	32	gravy	gravy	NN
12519	531	33	,	,	,
12519	531	34	set	set	VBD
12519	531	35	them	-PRON-	PRP
12519	531	36	over	over	IN
12519	531	37	a	a	DT
12519	531	38	gentle	gentle	JJ
12519	531	39	fire	fire	NN
12519	531	40	,	,	,
12519	531	41	and	and	CC
12519	531	42	let	let	VB
12519	531	43	them	-PRON-	PRP
12519	531	44	simmer	simmer	VB
12519	531	45	;	;	:
12519	531	46	when	when	WRB
12519	531	47	they	-PRON-	PRP
12519	531	48	are	be	VBP
12519	531	49	done	do	VBN
12519	531	50	,	,	,
12519	531	51	thicken	thicken	VB
12519	531	52	them	-PRON-	PRP
12519	531	53	with	with	IN
12519	531	54	cream	cream	NN
12519	531	55	and	and	CC
12519	531	56	flour	flour	NN
12519	531	57	,	,	,
12519	531	58	and	and	CC
12519	531	59	when	when	WRB
12519	531	60	the	the	DT
12519	531	61	ducks	duck	NNS
12519	531	62	are	be	VBP
12519	531	63	roasted	roast	VBN
12519	531	64	,	,	,
12519	531	65	dish	dish	VB
12519	531	66	them	-PRON-	PRP
12519	531	67	,	,	,
12519	531	68	pour	pour	VB
12519	531	69	the	the	DT
12519	531	70	ragout	ragout	NN
12519	531	71	of	of	IN
12519	531	72	onions	onion	NNS
12519	531	73	over	over	RB
12519	531	74	,	,	,
12519	531	75	and	and	CC
12519	531	76	serve	serve	VB
12519	531	77	them	-PRON-	PRP
12519	531	78	up	up	RP
12519	531	79	hot	hot	RB
12519	531	80	.	.	.
12519	532	1	*	*	NFP
12519	532	2	*	*	NFP
12519	532	3	*	*	NFP
12519	532	4	*	*	NFP
12519	532	5	*	*	NFP
12519	532	6	TO	to	IN
12519	532	7	ROAST	ROAST	NNP
12519	532	8	A	a	DT
12519	532	9	CALF	CALF	NNP
12519	532	10	'S	's	POS
12519	532	11	HEAD	head	NN
12519	532	12	.	.	.
12519	533	1	Wash	wash	VB
12519	533	2	and	and	CC
12519	533	3	pick	pick	VB
12519	533	4	the	the	DT
12519	533	5	head	head	NN
12519	533	6	very	very	RB
12519	533	7	nicely	nicely	RB
12519	533	8	;	;	,
12519	533	9	having	have	VBG
12519	533	10	taken	take	VBN
12519	533	11	out	out	RP
12519	533	12	the	the	DT
12519	533	13	brains	brain	NNS
12519	533	14	and	and	CC
12519	533	15	tongue	tongue	NN
12519	533	16	,	,	,
12519	533	17	prepare	prepare	VB
12519	533	18	a	a	DT
12519	533	19	good	good	JJ
12519	533	20	quantity	quantity	NN
12519	533	21	of	of	IN
12519	533	22	forced	force	VBN
12519	533	23	meat	meat	NN
12519	533	24	,	,	,
12519	533	25	with	with	IN
12519	533	26	veal	veal	NN
12519	533	27	and	and	CC
12519	533	28	suet	suet	NN
12519	533	29	well	well	RB
12519	533	30	seasoned	seasoned	JJ
12519	533	31	;	;	:
12519	533	32	fill	fill	VB
12519	533	33	the	the	DT
12519	533	34	hole	hole	NN
12519	533	35	of	of	IN
12519	533	36	the	the	DT
12519	533	37	head	head	NN
12519	533	38	with	with	IN
12519	533	39	this	this	DT
12519	533	40	forced	force	VBN
12519	533	41	meat	meat	NN
12519	533	42	,	,	,
12519	533	43	skewer	skewer	NN
12519	533	44	and	and	CC
12519	533	45	tie	tie	VB
12519	533	46	it	-PRON-	PRP
12519	533	47	together	together	RB
12519	533	48	upon	upon	IN
12519	533	49	the	the	DT
12519	533	50	spit	spit	NN
12519	533	51	,	,	,
12519	533	52	and	and	CC
12519	533	53	roast	roast	VB
12519	533	54	it	-PRON-	PRP
12519	533	55	for	for	IN
12519	533	56	an	an	DT
12519	533	57	hour	hour	NN
12519	533	58	and	and	CC
12519	533	59	a	a	DT
12519	533	60	half	half	NN
12519	533	61	.	.	.
12519	534	1	Beat	beat	VB
12519	534	2	up	up	RP
12519	534	3	the	the	DT
12519	534	4	brains	brain	NNS
12519	534	5	with	with	IN
12519	534	6	a	a	DT
12519	534	7	little	little	JJ
12519	534	8	sage	sage	NN
12519	534	9	and	and	CC
12519	534	10	parsley	parsley	NN
12519	534	11	shred	shre	VBD
12519	534	12	fine	fine	RB
12519	534	13	,	,	,
12519	534	14	a	a	DT
12519	534	15	little	little	JJ
12519	534	16	salt	salt	NN
12519	534	17	,	,	,
12519	534	18	and	and	CC
12519	534	19	the	the	DT
12519	534	20	yelks	yelk	NNS
12519	534	21	of	of	IN
12519	534	22	two	two	CD
12519	534	23	or	or	CC
12519	534	24	three	three	CD
12519	534	25	eggs	egg	NNS
12519	534	26	;	;	:
12519	534	27	boil	boil	VB
12519	534	28	the	the	DT
12519	534	29	tongue	tongue	NN
12519	534	30	,	,	,
12519	534	31	peel	peel	NN
12519	534	32	,	,	,
12519	534	33	and	and	CC
12519	534	34	cut	cut	VBD
12519	534	35	it	-PRON-	PRP
12519	534	36	into	into	IN
12519	534	37	large	large	JJ
12519	534	38	dice	dice	NNS
12519	534	39	,	,	,
12519	534	40	fry	fry	VBP
12519	534	41	that	that	DT
12519	534	42	with	with	IN
12519	534	43	the	the	DT
12519	534	44	brains	brain	NNS
12519	534	45	,	,	,
12519	534	46	also	also	RB
12519	534	47	some	some	DT
12519	534	48	of	of	IN
12519	534	49	the	the	DT
12519	534	50	forced	force	VBN
12519	534	51	meat	meat	NN
12519	534	52	made	make	VBN
12519	534	53	up	up	RP
12519	534	54	into	into	IN
12519	534	55	balls	ball	NNS
12519	534	56	,	,	,
12519	534	57	and	and	CC
12519	534	58	slices	slice	NNS
12519	534	59	of	of	IN
12519	534	60	bacon	bacon	NN
12519	534	61	.	.	.
12519	535	1	Let	let	VB
12519	535	2	the	the	DT
12519	535	3	sauce	sauce	NN
12519	535	4	be	be	VB
12519	535	5	strong	strong	JJ
12519	535	6	gravy	gravy	NN
12519	535	7	,	,	,
12519	535	8	with	with	IN
12519	535	9	oysters	oyster	NNS
12519	535	10	,	,	,
12519	535	11	mushrooms	mushroom	NNS
12519	535	12	,	,	,
12519	535	13	capers	caper	NNS
12519	535	14	,	,	,
12519	535	15	and	and	CC
12519	535	16	a	a	DT
12519	535	17	little	little	JJ
12519	535	18	white	white	JJ
12519	535	19	wine	wine	NN
12519	535	20	thickened	thicken	VBD
12519	535	21	.	.	.
12519	536	1	*	*	NFP
12519	536	2	*	*	NFP
12519	536	3	*	*	NFP
12519	536	4	*	*	NFP
12519	536	5	*	*	NFP
12519	536	6	TO	to	IN
12519	536	7	MAKE	MAKE	NNP
12519	536	8	A	a	DT
12519	536	9	DISH	dish	NN
12519	536	10	OF	of	IN
12519	536	11	CURRY	curry	NN
12519	536	12	AFTER	after	IN
12519	536	13	THE	the	DT
12519	536	14	EAST	EAST	NNP
12519	536	15	INDIAN	INDIAN	NNP
12519	536	16	MANNER	MANNER	NNP
12519	536	17	.	.	.
12519	537	1	Cut	cut	NN
12519	537	2	two	two	CD
12519	537	3	chickens	chicken	NNS
12519	537	4	as	as	IN
12519	537	5	for	for	IN
12519	537	6	fricassee	fricassee	NNP
12519	537	7	,	,	,
12519	537	8	wash	wash	VB
12519	537	9	them	-PRON-	PRP
12519	537	10	clean	clean	JJ
12519	537	11	,	,	,
12519	537	12	and	and	CC
12519	537	13	put	put	VBD
12519	537	14	them	-PRON-	PRP
12519	537	15	in	in	IN
12519	537	16	a	a	DT
12519	537	17	stew	stew	JJ
12519	537	18	pan	pan	NN
12519	537	19	with	with	IN
12519	537	20	as	as	RB
12519	537	21	much	much	JJ
12519	537	22	water	water	NN
12519	537	23	as	as	IN
12519	537	24	will	will	MD
12519	537	25	cover	cover	VB
12519	537	26	them	-PRON-	PRP
12519	537	27	;	;	:
12519	537	28	sprinkle	sprinkle	VB
12519	537	29	them	-PRON-	PRP
12519	537	30	with	with	IN
12519	537	31	a	a	DT
12519	537	32	large	large	JJ
12519	537	33	spoonful	spoonful	NN
12519	537	34	of	of	IN
12519	537	35	salt	salt	NN
12519	537	36	,	,	,
12519	537	37	and	and	CC
12519	537	38	let	let	VB
12519	537	39	them	-PRON-	PRP
12519	537	40	boil	boil	VB
12519	537	41	till	till	IN
12519	537	42	tender	tender	NN
12519	537	43	,	,	,
12519	537	44	covered	cover	VBN
12519	537	45	close	close	RB
12519	537	46	all	all	PDT
12519	537	47	the	the	DT
12519	537	48	time	time	NN
12519	537	49	,	,	,
12519	537	50	and	and	CC
12519	537	51	skim	skim	VB
12519	537	52	them	-PRON-	PRP
12519	537	53	well	well	RB
12519	537	54	;	;	:
12519	537	55	when	when	WRB
12519	537	56	boiled	boil	VBN
12519	537	57	enough	enough	RB
12519	537	58	,	,	,
12519	537	59	take	take	VB
12519	537	60	up	up	RP
12519	537	61	the	the	DT
12519	537	62	chickens	chicken	NNS
12519	537	63	,	,	,
12519	537	64	and	and	CC
12519	537	65	put	put	VBD
12519	537	66	the	the	DT
12519	537	67	liquor	liquor	NN
12519	537	68	of	of	IN
12519	537	69	them	-PRON-	PRP
12519	537	70	into	into	IN
12519	537	71	a	a	DT
12519	537	72	pan	pan	NN
12519	537	73	,	,	,
12519	537	74	then	then	RB
12519	537	75	put	put	VB
12519	537	76	half	half	PDT
12519	537	77	a	a	DT
12519	537	78	pound	pound	NN
12519	537	79	of	of	IN
12519	537	80	fresh	fresh	JJ
12519	537	81	butter	butter	NN
12519	537	82	in	in	IN
12519	537	83	the	the	DT
12519	537	84	pan	pan	NN
12519	537	85	,	,	,
12519	537	86	and	and	CC
12519	537	87	brown	brown	VB
12519	537	88	it	-PRON-	PRP
12519	537	89	a	a	DT
12519	537	90	little	little	RB
12519	537	91	;	;	:
12519	537	92	put	put	VB
12519	537	93	into	into	IN
12519	537	94	it	-PRON-	PRP
12519	537	95	two	two	CD
12519	537	96	cloves	clove	NNS
12519	537	97	of	of	IN
12519	537	98	garlic	garlic	NN
12519	537	99	,	,	,
12519	537	100	and	and	CC
12519	537	101	a	a	DT
12519	537	102	large	large	JJ
12519	537	103	onion	onion	NN
12519	537	104	sliced	slice	VBD
12519	537	105	,	,	,
12519	537	106	and	and	CC
12519	537	107	let	let	VB
12519	537	108	these	these	DT
12519	537	109	all	all	DT
12519	537	110	fry	fry	VB
12519	537	111	till	till	IN
12519	537	112	brown	brown	NNP
12519	537	113	,	,	,
12519	537	114	often	often	RB
12519	537	115	shaking	shake	VBG
12519	537	116	the	the	DT
12519	537	117	pan	pan	NN
12519	537	118	;	;	:
12519	537	119	then	then	RB
12519	537	120	put	put	VBD
12519	537	121	in	in	RP
12519	537	122	the	the	DT
12519	537	123	chickens	chicken	NNS
12519	537	124	,	,	,
12519	537	125	and	and	CC
12519	537	126	sprinkle	sprinkle	VB
12519	537	127	over	over	IN
12519	537	128	them	-PRON-	PRP
12519	537	129	two	two	CD
12519	537	130	or	or	CC
12519	537	131	three	three	CD
12519	537	132	spoonsful	spoonsful	NN
12519	537	133	of	of	IN
12519	537	134	curry	curry	NN
12519	537	135	powder	powder	NN
12519	537	136	;	;	:
12519	537	137	then	then	RB
12519	537	138	cover	cover	VB
12519	537	139	the	the	DT
12519	537	140	pan	pan	NN
12519	537	141	close	close	RB
12519	537	142	,	,	,
12519	537	143	and	and	CC
12519	537	144	let	let	VB
12519	537	145	the	the	DT
12519	537	146	chickens	chicken	NNS
12519	537	147	do	do	VB
12519	537	148	till	till	IN
12519	537	149	brown	brown	NNP
12519	537	150	,	,	,
12519	537	151	often	often	RB
12519	537	152	shaking	shake	VBG
12519	537	153	the	the	DT
12519	537	154	pan	pan	NN
12519	537	155	;	;	:
12519	537	156	then	then	RB
12519	537	157	put	put	VBD
12519	537	158	in	in	RP
12519	537	159	the	the	DT
12519	537	160	liquor	liquor	NN
12519	537	161	the	the	DT
12519	537	162	chickens	chicken	NNS
12519	537	163	were	be	VBD
12519	537	164	boiled	boil	VBN
12519	537	165	in	in	RP
12519	537	166	,	,	,
12519	537	167	and	and	CC
12519	537	168	let	let	VB
12519	537	169	all	all	DT
12519	537	170	stew	stew	NN
12519	537	171	till	till	IN
12519	537	172	tender	tender	NN
12519	537	173	;	;	:
12519	537	174	if	if	IN
12519	537	175	acid	acid	NN
12519	537	176	is	be	VBZ
12519	537	177	agreeable	agreeable	JJ
12519	537	178	squeeze	squeeze	VB
12519	537	179	the	the	DT
12519	537	180	juice	juice	NN
12519	537	181	of	of	IN
12519	537	182	a	a	DT
12519	537	183	lemon	lemon	NN
12519	537	184	or	or	CC
12519	537	185	orange	orange	NN
12519	537	186	in	in	IN
12519	537	187	it	-PRON-	PRP
12519	537	188	.	.	.
12519	538	1	*	*	NFP
12519	538	2	*	*	NFP
12519	538	3	*	*	NFP
12519	538	4	*	*	NFP
12519	538	5	*	*	NFP
12519	538	6	DISH	DISH	NNS
12519	538	7	OF	of	IN
12519	538	8	RICE	rice	NN
12519	538	9	TO	to	TO
12519	538	10	BE	be	VB
12519	538	11	SERVED	serve	VBN
12519	538	12	UP	up	RP
12519	538	13	WITH	with	IN
12519	538	14	THE	the	DT
12519	538	15	CURRY	curry	NN
12519	538	16	,	,	,
12519	538	17	IN	in	IN
12519	538	18	A	a	DT
12519	538	19	DISH	dish	NN
12519	538	20	BY	by	IN
12519	538	21	ITSELF	itself	PRP
12519	538	22	.	.	.
12519	539	1	Take	take	VB
12519	539	2	half	half	PDT
12519	539	3	a	a	DT
12519	539	4	pound	pound	NN
12519	539	5	of	of	IN
12519	539	6	rice	rice	NN
12519	539	7	,	,	,
12519	539	8	wash	wash	VB
12519	539	9	it	-PRON-	PRP
12519	539	10	clean	clean	JJ
12519	539	11	in	in	IN
12519	539	12	salt	salt	NN
12519	539	13	and	and	CC
12519	539	14	water	water	NN
12519	539	15	--	--	:
12519	539	16	then	then	RB
12519	539	17	put	put	VB
12519	539	18	it	-PRON-	PRP
12519	539	19	into	into	IN
12519	539	20	two	two	CD
12519	539	21	quarts	quart	NNS
12519	539	22	of	of	IN
12519	539	23	boiling	boiling	NN
12519	539	24	water	water	NN
12519	539	25	,	,	,
12519	539	26	and	and	CC
12519	539	27	boil	boil	VB
12519	539	28	it	-PRON-	PRP
12519	539	29	briskly	briskly	RB
12519	539	30	twenty	twenty	CD
12519	539	31	minutes	minute	NNS
12519	539	32	;	;	:
12519	539	33	strain	strain	VB
12519	539	34	it	-PRON-	PRP
12519	539	35	through	through	IN
12519	539	36	a	a	DT
12519	539	37	colander	colander	NN
12519	539	38	and	and	CC
12519	539	39	shake	shake	VB
12519	539	40	it	-PRON-	PRP
12519	539	41	into	into	IN
12519	539	42	a	a	DT
12519	539	43	dish	dish	NN
12519	539	44	,	,	,
12519	539	45	but	but	CC
12519	539	46	do	do	VBP
12519	539	47	not	not	RB
12519	539	48	touch	touch	VB
12519	539	49	it	-PRON-	PRP
12519	539	50	with	with	IN
12519	539	51	your	-PRON-	PRP$
12519	539	52	fingers	finger	NNS
12519	539	53	nor	nor	CC
12519	539	54	with	with	IN
12519	539	55	a	a	DT
12519	539	56	spoon	spoon	NN
12519	539	57	.	.	.
12519	540	1	Beef	beef	NN
12519	540	2	,	,	,
12519	540	3	veal	veal	NN
12519	540	4	,	,	,
12519	540	5	mutton	mutton	NN
12519	540	6	,	,	,
12519	540	7	rabbits	rabbit	NNS
12519	540	8	,	,	,
12519	540	9	fish	fish	NN
12519	540	10	,	,	,
12519	540	11	&	&	CC
12519	540	12	c.	c.	NNP
12519	540	13	may	may	MD
12519	540	14	be	be	VB
12519	540	15	curried	curry	VBN
12519	540	16	and	and	CC
12519	540	17	sent	send	VBN
12519	540	18	to	to	IN
12519	540	19	table	table	NN
12519	540	20	with	with	IN
12519	540	21	or	or	CC
12519	540	22	without	without	IN
12519	540	23	the	the	DT
12519	540	24	dish	dish	NN
12519	540	25	of	of	IN
12519	540	26	rice	rice	NN
12519	540	27	.	.	.
12519	541	1	Curry	Curry	NNP
12519	541	2	powder	powder	NN
12519	541	3	is	be	VBZ
12519	541	4	used	use	VBN
12519	541	5	as	as	IN
12519	541	6	a	a	DT
12519	541	7	fine	fine	JJ
12519	541	8	flavoured	flavour	VBN
12519	541	9	seasoning	seasoning	NN
12519	541	10	for	for	IN
12519	541	11	fish	fish	NN
12519	541	12	,	,	,
12519	541	13	fowls	fowl	NNS
12519	541	14	,	,	,
12519	541	15	steaks	steak	NNS
12519	541	16	,	,	,
12519	541	17	chops	chop	NNS
12519	541	18	,	,	,
12519	541	19	veal	veal	NN
12519	541	20	cutlets	cutlet	NNS
12519	541	21	,	,	,
12519	541	22	hashes	hash	NNS
12519	541	23	,	,	,
12519	541	24	minces	mince	NNS
12519	541	25	,	,	,
12519	541	26	alamodes	alamode	NNS
12519	541	27	,	,	,
12519	541	28	turtle	turtle	NN
12519	541	29	soup	soup	NNP
12519	541	30	,	,	,
12519	541	31	and	and	CC
12519	541	32	in	in	IN
12519	541	33	all	all	DT
12519	541	34	rich	rich	JJ
12519	541	35	dishes	dish	NNS
12519	541	36	,	,	,
12519	541	37	gravies	gravy	NNS
12519	541	38	,	,	,
12519	541	39	sauce	sauce	NN
12519	541	40	,	,	,
12519	541	41	&	&	CC
12519	541	42	c.	c.	NNP
12519	541	43	&	&	CC
12519	541	44	c.	c.	NNP
12519	541	45	*	*	NFP
12519	541	46	*	*	NFP
12519	541	47	*	*	NFP
12519	541	48	*	*	NFP
12519	541	49	*	*	NFP
12519	541	50	OCHRA	ochra	NN
12519	541	51	AND	and	CC
12519	541	52	TOMATOS	tomatos	NN
12519	541	53	.	.	.
12519	542	1	Take	take	VB
12519	542	2	an	an	DT
12519	542	3	equal	equal	JJ
12519	542	4	quantity	quantity	NN
12519	542	5	of	of	IN
12519	542	6	each	each	DT
12519	542	7	,	,	,
12519	542	8	let	let	VB
12519	542	9	the	the	DT
12519	542	10	ochra	ochra	NN
12519	542	11	be	be	VB
12519	542	12	young	young	JJ
12519	542	13	,	,	,
12519	542	14	slice	slice	VB
12519	542	15	it	-PRON-	PRP
12519	542	16	,	,	,
12519	542	17	and	and	CC
12519	542	18	skin	skin	VB
12519	542	19	the	the	DT
12519	542	20	tomatos	tomatos	NN
12519	542	21	;	;	:
12519	542	22	put	put	VB
12519	542	23	them	-PRON-	PRP
12519	542	24	into	into	IN
12519	542	25	a	a	DT
12519	542	26	pan	pan	NN
12519	542	27	without	without	IN
12519	542	28	water	water	NN
12519	542	29	,	,	,
12519	542	30	add	add	VB
12519	542	31	a	a	DT
12519	542	32	lump	lump	NN
12519	542	33	of	of	IN
12519	542	34	butter	butter	NN
12519	542	35	,	,	,
12519	542	36	an	an	DT
12519	542	37	onion	onion	NN
12519	542	38	chopped	chop	VBD
12519	542	39	fine	fine	JJ
12519	542	40	,	,	,
12519	542	41	some	some	DT
12519	542	42	pepper	pepper	NN
12519	542	43	and	and	CC
12519	542	44	salt	salt	NN
12519	542	45	,	,	,
12519	542	46	and	and	CC
12519	542	47	stew	stew	VB
12519	542	48	them	-PRON-	PRP
12519	542	49	one	one	CD
12519	542	50	hour	hour	NN
12519	542	51	.	.	.
12519	543	1	*	*	NFP
12519	543	2	*	*	NFP
12519	543	3	*	*	NFP
12519	543	4	*	*	NFP
12519	543	5	*	*	NFP
12519	543	6	GUMBO	gumbo	NN
12519	543	7	--	--	:
12519	543	8	A	a	DT
12519	543	9	WEST	west	NN
12519	543	10	INDIA	india	NN
12519	543	11	DISH	DISH	NNS
12519	543	12	.	.	.
12519	544	1	Gather	gather	VB
12519	544	2	young	young	JJ
12519	544	3	pods	pod	NNS
12519	544	4	of	of	IN
12519	544	5	ochra	ochra	NNP
12519	544	6	,	,	,
12519	544	7	wash	wash	VB
12519	544	8	them	-PRON-	PRP
12519	544	9	clean	clean	JJ
12519	544	10	,	,	,
12519	544	11	and	and	CC
12519	544	12	put	put	VBD
12519	544	13	them	-PRON-	PRP
12519	544	14	in	in	IN
12519	544	15	a	a	DT
12519	544	16	pan	pan	NN
12519	544	17	with	with	IN
12519	544	18	a	a	DT
12519	544	19	little	little	JJ
12519	544	20	water	water	NN
12519	544	21	,	,	,
12519	544	22	salt	salt	NN
12519	544	23	and	and	CC
12519	544	24	pepper	pepper	NN
12519	544	25	,	,	,
12519	544	26	stew	stew	VBP
12519	544	27	them	-PRON-	PRP
12519	544	28	till	till	IN
12519	544	29	tender	tender	NN
12519	544	30	,	,	,
12519	544	31	and	and	CC
12519	544	32	serve	serve	VB
12519	544	33	them	-PRON-	PRP
12519	544	34	with	with	IN
12519	544	35	melted	melted	JJ
12519	544	36	butter	butter	NN
12519	544	37	.	.	.
12519	545	1	They	-PRON-	PRP
12519	545	2	are	be	VBP
12519	545	3	very	very	RB
12519	545	4	nutritious	nutritious	JJ
12519	545	5	,	,	,
12519	545	6	and	and	CC
12519	545	7	easy	easy	JJ
12519	545	8	of	of	IN
12519	545	9	digestion	digestion	NN
12519	545	10	.	.	.
12519	546	1	*	*	NFP
12519	546	2	*	*	NFP
12519	546	3	*	*	NFP
12519	546	4	*	*	NFP
12519	546	5	*	*	NFP
12519	546	6	PEPPER	pepper	NN
12519	546	7	POT	POT	NNP
12519	546	8	.	.	.
12519	547	1	Boil	Boil	NNP
12519	547	2	two	two	CD
12519	547	3	or	or	CC
12519	547	4	three	three	CD
12519	547	5	pounds	pound	NNS
12519	547	6	of	of	IN
12519	547	7	tripe	tripe	NN
12519	547	8	,	,	,
12519	547	9	cut	cut	VB
12519	547	10	it	-PRON-	PRP
12519	547	11	in	in	IN
12519	547	12	pieces	piece	NNS
12519	547	13	,	,	,
12519	547	14	and	and	CC
12519	547	15	put	put	VBD
12519	547	16	it	-PRON-	PRP
12519	547	17	on	on	IN
12519	547	18	the	the	DT
12519	547	19	fire	fire	NN
12519	547	20	with	with	IN
12519	547	21	a	a	DT
12519	547	22	knuckle	knuckle	NN
12519	547	23	of	of	IN
12519	547	24	veal	veal	NN
12519	547	25	,	,	,
12519	547	26	and	and	CC
12519	547	27	a	a	DT
12519	547	28	sufficient	sufficient	JJ
12519	547	29	quantity	quantity	NN
12519	547	30	of	of	IN
12519	547	31	water	water	NN
12519	547	32	;	;	:
12519	547	33	part	part	NN
12519	547	34	of	of	IN
12519	547	35	a	a	DT
12519	547	36	pod	pod	NN
12519	547	37	of	of	IN
12519	547	38	pepper	pepper	NN
12519	547	39	,	,	,
12519	547	40	a	a	DT
12519	547	41	little	little	JJ
12519	547	42	spice	spice	NN
12519	547	43	,	,	,
12519	547	44	sweet	sweet	JJ
12519	547	45	herbs	herb	NNS
12519	547	46	according	accord	VBG
12519	547	47	to	to	IN
12519	547	48	your	-PRON-	PRP$
12519	547	49	taste	taste	NN
12519	547	50	,	,	,
12519	547	51	salt	salt	NN
12519	547	52	,	,	,
12519	547	53	and	and	CC
12519	547	54	some	some	DT
12519	547	55	dumplins	dumplin	NNS
12519	547	56	;	;	:
12519	547	57	stew	stew	VB
12519	547	58	it	-PRON-	PRP
12519	547	59	till	till	IN
12519	547	60	tender	tender	NN
12519	547	61	,	,	,
12519	547	62	and	and	CC
12519	547	63	thicken	thicken	VB
12519	547	64	the	the	DT
12519	547	65	gravy	gravy	NN
12519	547	66	with	with	IN
12519	547	67	butter	butter	NN
12519	547	68	and	and	CC
12519	547	69	flour	flour	NN
12519	547	70	.	.	.
12519	548	1	*	*	NFP
12519	548	2	*	*	NFP
12519	548	3	*	*	NFP
12519	548	4	*	*	NFP
12519	548	5	*	*	NFP
12519	548	6	SPANISH	spanish	JJ
12519	548	7	METHOD	METHOD	NNP
12519	548	8	OF	of	IN
12519	548	9	DRESSING	DRESSING	NNP
12519	548	10	GIBLETS	GIBLETS	NNP
12519	548	11	.	.	.
12519	549	1	Take	take	VB
12519	549	2	the	the	DT
12519	549	3	entrails	entrail	NNS
12519	549	4	of	of	IN
12519	549	5	fat	fat	NN
12519	549	6	full	full	JJ
12519	549	7	grown	grown	JJ
12519	549	8	fowls	fowl	NNS
12519	549	9	,	,	,
12519	549	10	empty	empty	VB
12519	549	11	them	-PRON-	PRP
12519	549	12	of	of	IN
12519	549	13	their	-PRON-	PRP$
12519	549	14	contents	content	NNS
12519	549	15	--	--	:
12519	549	16	open	open	VB
12519	549	17	them	-PRON-	PRP
12519	549	18	with	with	IN
12519	549	19	a	a	DT
12519	549	20	sharp	sharp	JJ
12519	549	21	knife	knife	NN
12519	549	22	,	,	,
12519	549	23	scrape	scrape	VB
12519	549	24	off	off	IN
12519	549	25	the	the	DT
12519	549	26	inner	inner	JJ
12519	549	27	coat	coat	NN
12519	549	28	;	;	:
12519	549	29	wash	wash	VB
12519	549	30	them	-PRON-	PRP
12519	549	31	clean	clean	JJ
12519	549	32	,	,	,
12519	549	33	and	and	CC
12519	549	34	put	put	VBD
12519	549	35	them	-PRON-	PRP
12519	549	36	on	on	RP
12519	549	37	to	to	TO
12519	549	38	boil	boil	VB
12519	549	39	with	with	IN
12519	549	40	the	the	DT
12519	549	41	liver	liver	NN
12519	549	42	,	,	,
12519	549	43	gizzard	gizzard	NNP
12519	549	44	,	,	,
12519	549	45	and	and	CC
12519	549	46	other	other	JJ
12519	549	47	giblets	giblet	NNS
12519	549	48	;	;	:
12519	549	49	add	add	VB
12519	549	50	salt	salt	NN
12519	549	51	,	,	,
12519	549	52	pepper	pepper	NN
12519	549	53	,	,	,
12519	549	54	and	and	CC
12519	549	55	chopped	chop	VBD
12519	549	56	onion	onion	NN
12519	549	57	--	--	:
12519	549	58	when	when	WRB
12519	549	59	quite	quite	RB
12519	549	60	tender	tender	NN
12519	549	61	,	,	,
12519	549	62	set	set	VBD
12519	549	63	them	-PRON-	PRP
12519	549	64	by	by	RP
12519	549	65	to	to	TO
12519	549	66	cool	cool	VB
12519	549	67	;	;	:
12519	549	68	put	put	VB
12519	549	69	some	some	DT
12519	549	70	nice	nice	JJ
12519	549	71	dripping	dripping	NN
12519	549	72	or	or	CC
12519	549	73	butter	butter	NN
12519	549	74	in	in	IN
12519	549	75	a	a	DT
12519	549	76	pan	pan	NN
12519	549	77	,	,	,
12519	549	78	when	when	WRB
12519	549	79	it	-PRON-	PRP
12519	549	80	boils	boil	VBZ
12519	549	81	put	put	VBN
12519	549	82	the	the	DT
12519	549	83	giblets	giblet	NNS
12519	549	84	,	,	,
12519	549	85	add	add	VB
12519	549	86	salt	salt	NN
12519	549	87	,	,	,
12519	549	88	fry	fry	VB
12519	549	89	them	-PRON-	PRP
12519	549	90	a	a	DT
12519	549	91	nice	nice	JJ
12519	549	92	brown	brown	NN
12519	549	93	;	;	:
12519	549	94	when	when	WRB
12519	549	95	nearly	nearly	RB
12519	549	96	done	do	VBN
12519	549	97	,	,	,
12519	549	98	break	break	VBP
12519	549	99	six	six	CD
12519	549	100	eggs	egg	NNS
12519	549	101	in	in	IN
12519	549	102	a	a	DT
12519	549	103	bowl	bowl	NN
12519	549	104	,	,	,
12519	549	105	beat	beat	VBD
12519	549	106	them	-PRON-	PRP
12519	549	107	a	a	DT
12519	549	108	little	little	JJ
12519	549	109	,	,	,
12519	549	110	pour	pour	VB
12519	549	111	them	-PRON-	PRP
12519	549	112	over	over	IN
12519	549	113	the	the	DT
12519	549	114	giblets	giblet	NNS
12519	549	115	,	,	,
12519	549	116	stir	stir	VB
12519	549	117	them	-PRON-	PRP
12519	549	118	for	for	IN
12519	549	119	a	a	DT
12519	549	120	few	few	JJ
12519	549	121	minutes	minute	NNS
12519	549	122	,	,	,
12519	549	123	and	and	CC
12519	549	124	serve	serve	VB
12519	549	125	them	-PRON-	PRP
12519	549	126	up	up	RP
12519	549	127	.	.	.
12519	550	1	*	*	NFP
12519	550	2	*	*	NFP
12519	550	3	*	*	NFP
12519	550	4	*	*	NFP
12519	550	5	*	*	NFP
12519	550	6	PASTE	paste	NN
12519	550	7	FOR	for	IN
12519	550	8	MEAT	meat	NN
12519	550	9	DUMPLINS	dumplin	VBN
12519	550	10	.	.	.
12519	551	1	Chop	chop	VB
12519	551	2	half	half	PDT
12519	551	3	a	a	DT
12519	551	4	pound	pound	NN
12519	551	5	of	of	IN
12519	551	6	suet	suet	JJ
12519	551	7	very	very	RB
12519	551	8	fine	fine	RB
12519	551	9	--	--	:
12519	551	10	add	add	VB
12519	551	11	one	one	CD
12519	551	12	and	and	CC
12519	551	13	a	a	DT
12519	551	14	quarter	quarter	NN
12519	551	15	pound	pound	NN
12519	551	16	of	of	IN
12519	551	17	flour	flour	NN
12519	551	18	,	,	,
12519	551	19	and	and	CC
12519	551	20	a	a	DT
12519	551	21	little	little	JJ
12519	551	22	salt	salt	NN
12519	551	23	--	--	:
12519	551	24	mix	mix	VB
12519	551	25	it	-PRON-	PRP
12519	551	26	up	up	RP
12519	551	27	with	with	IN
12519	551	28	half	half	PDT
12519	551	29	a	a	DT
12519	551	30	pint	pint	NN
12519	551	31	of	of	IN
12519	551	32	milk	milk	NN
12519	551	33	,	,	,
12519	551	34	knead	knead	VB
12519	551	35	it	-PRON-	PRP
12519	551	36	till	till	IN
12519	551	37	it	-PRON-	PRP
12519	551	38	looks	look	VBZ
12519	551	39	light	light	JJ
12519	551	40	;	;	:
12519	551	41	take	take	VB
12519	551	42	a	a	DT
12519	551	43	bowl	bowl	NN
12519	551	44	of	of	IN
12519	551	45	proper	proper	JJ
12519	551	46	size	size	NN
12519	551	47	,	,	,
12519	551	48	rub	rub	VB
12519	551	49	the	the	DT
12519	551	50	inside	inside	NN
12519	551	51	with	with	IN
12519	551	52	butter	butter	NN
12519	551	53	,	,	,
12519	551	54	roll	roll	VB
12519	551	55	out	out	RP
12519	551	56	the	the	DT
12519	551	57	paste	paste	NN
12519	551	58	and	and	CC
12519	551	59	lay	lie	VBD
12519	551	60	it	-PRON-	PRP
12519	551	61	in	in	RP
12519	551	62	;	;	:
12519	551	63	parboil	parboil	NNP
12519	551	64	beef	beef	NN
12519	551	65	steaks	steaks	NNP
12519	551	66	,	,	,
12519	551	67	mutton	mutton	NN
12519	551	68	-	-	HYPH
12519	551	69	chops	chop	NNS
12519	551	70	,	,	,
12519	551	71	or	or	CC
12519	551	72	any	any	DT
12519	551	73	kind	kind	NN
12519	551	74	of	of	IN
12519	551	75	meat	meat	NN
12519	551	76	you	-PRON-	PRP
12519	551	77	like	like	VBP
12519	551	78	;	;	:
12519	551	79	season	season	VB
12519	551	80	it	-PRON-	PRP
12519	551	81	and	and	CC
12519	551	82	lay	lie	VBD
12519	551	83	it	-PRON-	PRP
12519	551	84	in	in	IN
12519	551	85	the	the	DT
12519	551	86	bowl	bowl	NN
12519	551	87	--	--	:
12519	551	88	fill	fill	VB
12519	551	89	it	-PRON-	PRP
12519	551	90	with	with	IN
12519	551	91	rich	rich	JJ
12519	551	92	gravy	gravy	NN
12519	551	93	,	,	,
12519	551	94	close	close	VB
12519	551	95	the	the	DT
12519	551	96	paste	paste	NN
12519	551	97	over	over	IN
12519	551	98	the	the	DT
12519	551	99	top	top	NN
12519	551	100	--	--	:
12519	551	101	get	get	VB
12519	551	102	a	a	DT
12519	551	103	very	very	RB
12519	551	104	thick	thick	JJ
12519	551	105	cloth	cloth	NN
12519	551	106	that	that	WDT
12519	551	107	will	will	MD
12519	551	108	keep	keep	VB
12519	551	109	out	out	RP
12519	551	110	the	the	DT
12519	551	111	water	water	NN
12519	551	112	;	;	:
12519	551	113	wet	wet	JJ
12519	551	114	and	and	CC
12519	551	115	flour	flour	VB
12519	551	116	it	-PRON-	PRP
12519	551	117	,	,	,
12519	551	118	place	place	VB
12519	551	119	it	-PRON-	PRP
12519	551	120	over	over	IN
12519	551	121	the	the	DT
12519	551	122	top	top	NN
12519	551	123	of	of	IN
12519	551	124	the	the	DT
12519	551	125	bowl	bowl	NN
12519	551	126	--	--	:
12519	551	127	gather	gather	VB
12519	551	128	it	-PRON-	PRP
12519	551	129	at	at	IN
12519	551	130	bottom	bottom	NN
12519	551	131	and	and	CC
12519	551	132	tie	tie	VB
12519	551	133	it	-PRON-	PRP
12519	551	134	very	very	RB
12519	551	135	securely	securely	RB
12519	551	136	;	;	:
12519	551	137	the	the	DT
12519	551	138	water	water	NN
12519	551	139	must	must	MD
12519	551	140	boil	boil	VB
12519	551	141	when	when	WRB
12519	551	142	you	-PRON-	PRP
12519	551	143	put	put	VBP
12519	551	144	it	-PRON-	PRP
12519	551	145	in	in	RP
12519	551	146	--	--	:
12519	551	147	when	when	WRB
12519	551	148	done	do	VBN
12519	551	149	,	,	,
12519	551	150	dip	dip	VB
12519	551	151	the	the	DT
12519	551	152	top	top	NN
12519	551	153	in	in	IN
12519	551	154	cold	cold	JJ
12519	551	155	water	water	NN
12519	551	156	for	for	IN
12519	551	157	a	a	DT
12519	551	158	moment	moment	NN
12519	551	159	,	,	,
12519	551	160	that	that	IN
12519	551	161	the	the	DT
12519	551	162	cloth	cloth	NN
12519	551	163	may	may	MD
12519	551	164	not	not	RB
12519	551	165	stick	stick	VB
12519	551	166	to	to	IN
12519	551	167	the	the	DT
12519	551	168	paste	paste	NN
12519	551	169	;	;	:
12519	551	170	untie	untie	VB
12519	551	171	and	and	CC
12519	551	172	take	take	VB
12519	551	173	it	-PRON-	PRP
12519	551	174	off	off	RP
12519	551	175	carefully	carefully	RB
12519	551	176	--	--	:
12519	551	177	put	put	VB
12519	551	178	a	a	DT
12519	551	179	dish	dish	NN
12519	551	180	on	on	IN
12519	551	181	the	the	DT
12519	551	182	bowl	bowl	NN
12519	551	183	and	and	CC
12519	551	184	turn	turn	VB
12519	551	185	it	-PRON-	PRP
12519	551	186	over	over	RP
12519	551	187	--	--	:
12519	551	188	if	if	IN
12519	551	189	properly	properly	RB
12519	551	190	made	make	VBN
12519	551	191	,	,	,
12519	551	192	it	-PRON-	PRP
12519	551	193	will	will	MD
12519	551	194	come	come	VB
12519	551	195	out	out	RP
12519	551	196	without	without	IN
12519	551	197	breaking	breaking	NN
12519	551	198	;	;	:
12519	551	199	have	have	VB
12519	551	200	gravy	gravy	NN
12519	551	201	in	in	IN
12519	551	202	a	a	DT
12519	551	203	boat	boat	NN
12519	551	204	to	to	TO
12519	551	205	eat	eat	VB
12519	551	206	with	with	IN
12519	551	207	it	-PRON-	PRP
12519	551	208	.	.	.
12519	552	1	*	*	NFP
12519	552	2	*	*	NFP
12519	552	3	*	*	NFP
12519	552	4	*	*	NFP
12519	552	5	*	*	NFP
12519	552	6	TO	to	IN
12519	552	7	MAKE	MAKE	NNP
12519	552	8	AN	an	DT
12519	552	9	OLLO	ollo	NN
12519	552	10	--	--	:
12519	552	11	A	a	DT
12519	552	12	SPANISH	spanish	JJ
12519	552	13	DISH	dish	NN
12519	552	14	.	.	.
12519	553	1	Take	take	VB
12519	553	2	two	two	CD
12519	553	3	pounds	pound	NNS
12519	553	4	beef	beef	NN
12519	553	5	,	,	,
12519	553	6	one	one	CD
12519	553	7	pound	pound	NN
12519	553	8	mutton	mutton	NN
12519	553	9	,	,	,
12519	553	10	a	a	DT
12519	553	11	chicken	chicken	NN
12519	553	12	,	,	,
12519	553	13	or	or	CC
12519	553	14	half	half	PDT
12519	553	15	a	a	DT
12519	553	16	pullet	pullet	NN
12519	553	17	,	,	,
12519	553	18	and	and	CC
12519	553	19	a	a	DT
12519	553	20	small	small	JJ
12519	553	21	piece	piece	NN
12519	553	22	of	of	IN
12519	553	23	pork	pork	NN
12519	553	24	;	;	:
12519	553	25	put	put	VB
12519	553	26	them	-PRON-	PRP
12519	553	27	into	into	IN
12519	553	28	a	a	DT
12519	553	29	pot	pot	NN
12519	553	30	with	with	IN
12519	553	31	very	very	RB
12519	553	32	little	little	JJ
12519	553	33	water	water	NN
12519	553	34	,	,	,
12519	553	35	and	and	CC
12519	553	36	set	set	VBD
12519	553	37	it	-PRON-	PRP
12519	553	38	on	on	IN
12519	553	39	the	the	DT
12519	553	40	fire	fire	NN
12519	553	41	at	at	IN
12519	553	42	ten	ten	CD
12519	553	43	o'clock	o'clock	NN
12519	553	44	,	,	,
12519	553	45	to	to	TO
12519	553	46	stew	stew	VB
12519	553	47	gently	gently	RB
12519	553	48	;	;	:
12519	553	49	you	-PRON-	PRP
12519	553	50	must	must	MD
12519	553	51	sprinkle	sprinkle	VB
12519	553	52	over	over	IN
12519	553	53	it	-PRON-	PRP
12519	553	54	an	an	DT
12519	553	55	onion	onion	NN
12519	553	56	chopped	chop	VBD
12519	553	57	small	small	JJ
12519	553	58	,	,	,
12519	553	59	some	some	DT
12519	553	60	pepper	pepper	NN
12519	553	61	and	and	CC
12519	553	62	salt	salt	NN
12519	553	63	,	,	,
12519	553	64	before	before	IN
12519	553	65	you	-PRON-	PRP
12519	553	66	pour	pour	VBP
12519	553	67	in	in	IN
12519	553	68	the	the	DT
12519	553	69	water	water	NN
12519	553	70	;	;	:
12519	553	71	at	at	IN
12519	553	72	half	half	NN
12519	553	73	after	after	IN
12519	553	74	twelve	twelve	CD
12519	553	75	,	,	,
12519	553	76	put	put	VBN
12519	553	77	into	into	IN
12519	553	78	the	the	DT
12519	553	79	pot	pot	NN
12519	553	80	two	two	CD
12519	553	81	or	or	CC
12519	553	82	three	three	CD
12519	553	83	apples	apple	NNS
12519	553	84	or	or	CC
12519	553	85	pears	pear	NNS
12519	553	86	,	,	,
12519	553	87	peeled	peel	VBN
12519	553	88	and	and	CC
12519	553	89	cut	cut	VBN
12519	553	90	in	in	IN
12519	553	91	two	two	CD
12519	553	92	,	,	,
12519	553	93	tomatos	tomatos	NN
12519	553	94	with	with	IN
12519	553	95	the	the	DT
12519	553	96	skin	skin	NN
12519	553	97	taken	take	VBN
12519	553	98	off	off	RP
12519	553	99	,	,	,
12519	553	100	cimblins	cimblin	NNS
12519	553	101	cut	cut	VBD
12519	553	102	in	in	IN
12519	553	103	pieces	piece	NNS
12519	553	104	,	,	,
12519	553	105	a	a	DT
12519	553	106	handful	handful	NN
12519	553	107	of	of	IN
12519	553	108	mint	mint	NN
12519	553	109	chopped	chop	VBN
12519	553	110	,	,	,
12519	553	111	lima	lima	NNP
12519	553	112	beans	beans	NNPS
12519	553	113	,	,	,
12519	553	114	snaps	snap	NNS
12519	553	115	,	,	,
12519	553	116	and	and	CC
12519	553	117	any	any	DT
12519	553	118	kind	kind	NN
12519	553	119	of	of	IN
12519	553	120	vegetable	vegetable	NN
12519	553	121	you	-PRON-	PRP
12519	553	122	like	like	VBP
12519	553	123	;	;	:
12519	553	124	let	let	VB
12519	553	125	them	-PRON-	PRP
12519	553	126	all	all	DT
12519	553	127	stew	stew	NN
12519	553	128	together	together	RB
12519	553	129	till	till	IN
12519	553	130	three	three	CD
12519	553	131	o'clock	o'clock	NN
12519	553	132	;	;	:
12519	553	133	some	some	DT
12519	553	134	cellery	cellery	NN
12519	553	135	tops	top	NNS
12519	553	136	cut	cut	VBD
12519	553	137	small	small	JJ
12519	553	138	,	,	,
12519	553	139	and	and	CC
12519	553	140	added	add	VBD
12519	553	141	at	at	IN
12519	553	142	half	half	DT
12519	553	143	after	after	IN
12519	553	144	two	two	CD
12519	553	145	,	,	,
12519	553	146	will	will	MD
12519	553	147	improve	improve	VB
12519	553	148	it	-PRON-	PRP
12519	553	149	much	much	JJ
12519	553	150	.	.	.
12519	554	1	*	*	NFP
12519	554	2	*	*	NFP
12519	554	3	*	*	NFP
12519	554	4	*	*	NFP
12519	554	5	*	*	NFP
12519	554	6	ROPA	ROPA	NNP
12519	554	7	VEIJA	VEIJA	NNP
12519	554	8	--	--	:
12519	554	9	SPANISH	SPANISH	NNP
12519	554	10	.	.	.
12519	555	1	Peel	peel	VB
12519	555	2	the	the	DT
12519	555	3	skin	skin	NN
12519	555	4	from	from	IN
12519	555	5	ripe	ripe	JJ
12519	555	6	tomatos	tomatos	NN
12519	555	7	,	,	,
12519	555	8	put	put	VBD
12519	555	9	them	-PRON-	PRP
12519	555	10	in	in	IN
12519	555	11	a	a	DT
12519	555	12	pan	pan	NN
12519	555	13	with	with	IN
12519	555	14	a	a	DT
12519	555	15	spoonful	spoonful	NN
12519	555	16	of	of	IN
12519	555	17	melted	melted	JJ
12519	555	18	butter	butter	NN
12519	555	19	,	,	,
12519	555	20	some	some	DT
12519	555	21	pepper	pepper	NN
12519	555	22	and	and	CC
12519	555	23	salt	salt	NN
12519	555	24	,	,	,
12519	555	25	shred	shre	VBD
12519	555	26	cold	cold	JJ
12519	555	27	meat	meat	NN
12519	555	28	or	or	CC
12519	555	29	fowl	fowl	NN
12519	555	30	;	;	:
12519	555	31	put	put	VB
12519	555	32	it	-PRON-	PRP
12519	555	33	in	in	RP
12519	555	34	,	,	,
12519	555	35	and	and	CC
12519	555	36	fry	fry	VB
12519	555	37	it	-PRON-	PRP
12519	555	38	sufficiently	sufficiently	RB
12519	555	39	.	.	.
12519	556	1	*	*	NFP
12519	556	2	*	*	NFP
12519	556	3	*	*	NFP
12519	556	4	*	*	NFP
12519	556	5	*	*	NFP
12519	556	6	CHICKEN	CHICKEN	NNS
12519	556	7	PUDDING	pudding	NN
12519	556	8	,	,	,
12519	556	9	A	a	DT
12519	556	10	FAVOURITE	FAVOURITE	NNP
12519	556	11	VIRGINIA	virginia	NN
12519	556	12	DISH	dish	NN
12519	556	13	.	.	.
12519	557	1	Beat	beat	VB
12519	557	2	ten	ten	CD
12519	557	3	eggs	egg	NNS
12519	557	4	very	very	RB
12519	557	5	light	light	JJ
12519	557	6	,	,	,
12519	557	7	add	add	VB
12519	557	8	to	to	IN
12519	557	9	them	-PRON-	PRP
12519	557	10	a	a	DT
12519	557	11	quart	quart	NN
12519	557	12	of	of	IN
12519	557	13	rich	rich	JJ
12519	557	14	milk	milk	NN
12519	557	15	,	,	,
12519	557	16	with	with	IN
12519	557	17	a	a	DT
12519	557	18	quarter	quarter	NN
12519	557	19	of	of	IN
12519	557	20	a	a	DT
12519	557	21	pound	pound	NN
12519	557	22	of	of	IN
12519	557	23	butter	butter	NN
12519	557	24	melted	melt	VBN
12519	557	25	,	,	,
12519	557	26	and	and	CC
12519	557	27	some	some	DT
12519	557	28	pepper	pepper	NN
12519	557	29	and	and	CC
12519	557	30	salt	salt	NN
12519	557	31	;	;	:
12519	557	32	stir	stir	VB
12519	557	33	in	in	IN
12519	557	34	as	as	RB
12519	557	35	much	much	JJ
12519	557	36	flour	flour	NN
12519	557	37	as	as	IN
12519	557	38	will	will	MD
12519	557	39	make	make	VB
12519	557	40	a	a	DT
12519	557	41	thin	thin	JJ
12519	557	42	good	good	JJ
12519	557	43	batter	batter	NN
12519	557	44	;	;	:
12519	557	45	take	take	VB
12519	557	46	four	four	CD
12519	557	47	young	young	JJ
12519	557	48	chickens	chicken	NNS
12519	557	49	,	,	,
12519	557	50	and	and	CC
12519	557	51	after	after	IN
12519	557	52	cleaning	clean	VBG
12519	557	53	them	-PRON-	PRP
12519	557	54	nicely	nicely	RB
12519	557	55	,	,	,
12519	557	56	cut	cut	VBD
12519	557	57	off	off	RP
12519	557	58	the	the	DT
12519	557	59	legs	leg	NNS
12519	557	60	,	,	,
12519	557	61	wings	wing	NNS
12519	557	62	,	,	,
12519	557	63	&	&	CC
12519	557	64	c.	c.	NNP
12519	557	65	put	put	VBD
12519	557	66	them	-PRON-	PRP
12519	557	67	all	all	DT
12519	557	68	in	in	IN
12519	557	69	a	a	DT
12519	557	70	sauce	sauce	NN
12519	557	71	pan	pan	NN
12519	557	72	,	,	,
12519	557	73	with	with	IN
12519	557	74	some	some	DT
12519	557	75	salt	salt	NN
12519	557	76	and	and	CC
12519	557	77	water	water	NN
12519	557	78	,	,	,
12519	557	79	and	and	CC
12519	557	80	a	a	DT
12519	557	81	bundle	bundle	NN
12519	557	82	of	of	IN
12519	557	83	thyme	thyme	NNS
12519	557	84	and	and	CC
12519	557	85	parsley	parsley	NN
12519	557	86	,	,	,
12519	557	87	boil	boil	VB
12519	557	88	them	-PRON-	PRP
12519	557	89	till	till	IN
12519	557	90	nearly	nearly	RB
12519	557	91	done	do	VBN
12519	557	92	,	,	,
12519	557	93	then	then	RB
12519	557	94	take	take	VB
12519	557	95	the	the	DT
12519	557	96	chicken	chicken	NN
12519	557	97	from	from	IN
12519	557	98	the	the	DT
12519	557	99	water	water	NN
12519	557	100	and	and	CC
12519	557	101	put	put	VBD
12519	557	102	it	-PRON-	PRP
12519	557	103	in	in	IN
12519	557	104	the	the	DT
12519	557	105	batter	batter	NN
12519	557	106	pour	pour	VBP
12519	557	107	it	-PRON-	PRP
12519	557	108	in	in	IN
12519	557	109	a	a	DT
12519	557	110	dish	dish	NN
12519	557	111	,	,	,
12519	557	112	and	and	CC
12519	557	113	bake	bake	VB
12519	557	114	it	-PRON-	PRP
12519	557	115	;	;	:
12519	557	116	send	send	VB
12519	557	117	nice	nice	JJ
12519	557	118	white	white	JJ
12519	557	119	gravy	gravy	NN
12519	557	120	in	in	IN
12519	557	121	a	a	DT
12519	557	122	boat	boat	NN
12519	557	123	.	.	.
12519	558	1	*	*	NFP
12519	558	2	*	*	NFP
12519	558	3	*	*	NFP
12519	558	4	*	*	NFP
12519	558	5	*	*	NFP
12519	558	6	TO	to	IN
12519	558	7	MAKE	MAKE	NNP
12519	558	8	POLENTA	POLENTA	NNP
12519	558	9	.	.	.
12519	559	1	Put	put	VB
12519	559	2	a	a	DT
12519	559	3	large	large	JJ
12519	559	4	spoonful	spoonful	NN
12519	559	5	of	of	IN
12519	559	6	butter	butter	NN
12519	559	7	in	in	IN
12519	559	8	a	a	DT
12519	559	9	quart	quart	NN
12519	559	10	of	of	IN
12519	559	11	water	water	NN
12519	559	12	,	,	,
12519	559	13	wet	wet	VB
12519	559	14	your	-PRON-	PRP$
12519	559	15	corn	corn	NN
12519	559	16	meal	meal	NN
12519	559	17	with	with	IN
12519	559	18	cold	cold	JJ
12519	559	19	water	water	NN
12519	559	20	in	in	IN
12519	559	21	a	a	DT
12519	559	22	bowl	bowl	NN
12519	559	23	,	,	,
12519	559	24	add	add	VB
12519	559	25	some	some	DT
12519	559	26	salt	salt	NN
12519	559	27	,	,	,
12519	559	28	and	and	CC
12519	559	29	make	make	VB
12519	559	30	it	-PRON-	PRP
12519	559	31	quite	quite	RB
12519	559	32	smooth	smooth	JJ
12519	559	33	,	,	,
12519	559	34	then	then	RB
12519	559	35	put	put	VB
12519	559	36	it	-PRON-	PRP
12519	559	37	in	in	IN
12519	559	38	the	the	DT
12519	559	39	buttered	buttered	JJ
12519	559	40	water	water	NN
12519	559	41	when	when	WRB
12519	559	42	it	-PRON-	PRP
12519	559	43	is	be	VBZ
12519	559	44	hot	hot	JJ
12519	559	45	,	,	,
12519	559	46	let	let	VB
12519	559	47	it	-PRON-	PRP
12519	559	48	boil	boil	VB
12519	559	49	,	,	,
12519	559	50	stirring	stir	VBG
12519	559	51	it	-PRON-	PRP
12519	559	52	continually	continually	RB
12519	559	53	till	till	IN
12519	559	54	done	do	VBN
12519	559	55	;	;	:
12519	559	56	as	as	RB
12519	559	57	soon	soon	RB
12519	559	58	as	as	IN
12519	559	59	you	-PRON-	PRP
12519	559	60	can	can	MD
12519	559	61	handle	handle	VB
12519	559	62	it	-PRON-	PRP
12519	559	63	,	,	,
12519	559	64	make	make	VB
12519	559	65	it	-PRON-	PRP
12519	559	66	into	into	IN
12519	559	67	a	a	DT
12519	559	68	ball	ball	NN
12519	559	69	,	,	,
12519	559	70	and	and	CC
12519	559	71	let	let	VB
12519	559	72	it	-PRON-	PRP
12519	559	73	stand	stand	VB
12519	559	74	till	till	IN
12519	559	75	quite	quite	RB
12519	559	76	cold	cold	JJ
12519	559	77	--	--	:
12519	559	78	then	then	RB
12519	559	79	cut	cut	VB
12519	559	80	it	-PRON-	PRP
12519	559	81	in	in	IN
12519	559	82	thin	thin	JJ
12519	559	83	slices	slice	NNS
12519	559	84	,	,	,
12519	559	85	lay	lie	VBD
12519	559	86	them	-PRON-	PRP
12519	559	87	in	in	IN
12519	559	88	the	the	DT
12519	559	89	bottom	bottom	NN
12519	559	90	of	of	IN
12519	559	91	a	a	DT
12519	559	92	deep	deep	JJ
12519	559	93	dish	dish	NN
12519	559	94	so	so	IN
12519	559	95	as	as	IN
12519	559	96	to	to	TO
12519	559	97	cover	cover	VB
12519	559	98	it	-PRON-	PRP
12519	559	99	,	,	,
12519	559	100	put	put	VBN
12519	559	101	on	on	IN
12519	559	102	it	-PRON-	PRP
12519	559	103	slices	slice	NNS
12519	559	104	of	of	IN
12519	559	105	cheese	cheese	NN
12519	559	106	,	,	,
12519	559	107	and	and	CC
12519	559	108	on	on	IN
12519	559	109	that	that	DT
12519	559	110	a	a	DT
12519	559	111	few	few	JJ
12519	559	112	bits	bit	NNS
12519	559	113	of	of	IN
12519	559	114	butter	butter	NN
12519	559	115	;	;	:
12519	559	116	then	then	RB
12519	559	117	mush	mush	NN
12519	559	118	,	,	,
12519	559	119	cheese	cheese	NN
12519	559	120	and	and	CC
12519	559	121	butter	butter	NN
12519	559	122	,	,	,
12519	559	123	until	until	IN
12519	559	124	the	the	DT
12519	559	125	dish	dish	NN
12519	559	126	is	be	VBZ
12519	559	127	full	full	JJ
12519	559	128	;	;	:
12519	559	129	put	put	VBN
12519	559	130	on	on	IN
12519	559	131	the	the	DT
12519	559	132	top	top	JJ
12519	559	133	thin	thin	JJ
12519	559	134	slices	slice	NNS
12519	559	135	of	of	IN
12519	559	136	cheese	cheese	NN
12519	559	137	and	and	CC
12519	559	138	butter	butter	NN
12519	559	139	,	,	,
12519	559	140	put	put	VB
12519	559	141	the	the	DT
12519	559	142	dish	dish	NN
12519	559	143	in	in	IN
12519	559	144	a	a	DT
12519	559	145	quick	quick	JJ
12519	559	146	oven	oven	NN
12519	559	147	;	;	:
12519	559	148	twenty	twenty	CD
12519	559	149	or	or	CC
12519	559	150	thirty	thirty	CD
12519	559	151	minutes	minute	NNS
12519	559	152	will	will	MD
12519	559	153	bake	bake	VB
12519	559	154	it	-PRON-	PRP
12519	559	155	.	.	.
12519	560	1	*	*	NFP
12519	560	2	*	*	NFP
12519	560	3	*	*	NFP
12519	560	4	*	*	NFP
12519	560	5	*	*	NFP
12519	560	6	MACARONI	MACARONI	NNP
12519	560	7	.	.	.
12519	561	1	Boil	boil	VB
12519	561	2	as	as	RB
12519	561	3	much	much	JJ
12519	561	4	macaroni	macaroni	JJ
12519	561	5	as	as	IN
12519	561	6	will	will	MD
12519	561	7	fill	fill	VB
12519	561	8	your	-PRON-	PRP$
12519	561	9	dish	dish	NN
12519	561	10	,	,	,
12519	561	11	in	in	IN
12519	561	12	milk	milk	NN
12519	561	13	and	and	CC
12519	561	14	water	water	NN
12519	561	15	,	,	,
12519	561	16	till	till	IN
12519	561	17	quite	quite	RB
12519	561	18	tender	tender	NN
12519	561	19	;	;	:
12519	561	20	drain	drain	VB
12519	561	21	it	-PRON-	PRP
12519	561	22	on	on	IN
12519	561	23	a	a	DT
12519	561	24	sieve	sieve	NN
12519	561	25	sprinkle	sprinkle	VBP
12519	561	26	a	a	DT
12519	561	27	little	little	JJ
12519	561	28	salt	salt	NN
12519	561	29	over	over	IN
12519	561	30	it	-PRON-	PRP
12519	561	31	,	,	,
12519	561	32	put	put	VB
12519	561	33	a	a	DT
12519	561	34	layer	layer	NN
12519	561	35	in	in	IN
12519	561	36	your	-PRON-	PRP$
12519	561	37	dish	dish	NN
12519	561	38	then	then	RB
12519	561	39	cheese	cheese	NN
12519	561	40	and	and	CC
12519	561	41	butter	butter	NN
12519	561	42	as	as	IN
12519	561	43	in	in	IN
12519	561	44	the	the	DT
12519	561	45	polenta	polenta	NN
12519	561	46	,	,	,
12519	561	47	and	and	CC
12519	561	48	bake	bake	VB
12519	561	49	it	-PRON-	PRP
12519	561	50	in	in	IN
12519	561	51	the	the	DT
12519	561	52	same	same	JJ
12519	561	53	manner	manner	NN
12519	561	54	.	.	.
12519	562	1	*	*	NFP
12519	562	2	*	*	NFP
12519	562	3	*	*	NFP
12519	562	4	*	*	NFP
12519	562	5	*	*	NFP
12519	562	6	MOCK	MOCK	NNP
12519	562	7	MACARONI	MACARONI	NNP
12519	562	8	.	.	.
12519	563	1	Break	break	VB
12519	563	2	some	some	DT
12519	563	3	crackers	cracker	NNS
12519	563	4	in	in	IN
12519	563	5	small	small	JJ
12519	563	6	pieces	piece	NNS
12519	563	7	,	,	,
12519	563	8	soak	soak	VB
12519	563	9	them	-PRON-	PRP
12519	563	10	in	in	IN
12519	563	11	milk	milk	NN
12519	563	12	until	until	IN
12519	563	13	they	-PRON-	PRP
12519	563	14	are	be	VBP
12519	563	15	soft	soft	JJ
12519	563	16	;	;	:
12519	563	17	then	then	RB
12519	563	18	use	use	VB
12519	563	19	them	-PRON-	PRP
12519	563	20	as	as	IN
12519	563	21	a	a	DT
12519	563	22	substitute	substitute	NN
12519	563	23	for	for	IN
12519	563	24	macaroni	macaroni	NNP
12519	563	25	.	.	.
12519	564	1	*	*	NFP
12519	564	2	*	*	NFP
12519	564	3	*	*	NFP
12519	564	4	*	*	NFP
12519	564	5	*	*	NFP
12519	564	6	TO	to	IN
12519	564	7	MAKE	MAKE	NNP
12519	564	8	CROQUETS	CROQUETS	NNP
12519	564	9	.	.	.
12519	565	1	Take	take	VB
12519	565	2	cold	cold	JJ
12519	565	3	fowl	fowl	NN
12519	565	4	or	or	CC
12519	565	5	fresh	fresh	JJ
12519	565	6	meat	meat	NN
12519	565	7	of	of	IN
12519	565	8	any	any	DT
12519	565	9	kind	kind	NN
12519	565	10	,	,	,
12519	565	11	with	with	IN
12519	565	12	slices	slice	NNS
12519	565	13	of	of	IN
12519	565	14	ham	ham	NN
12519	565	15	,	,	,
12519	565	16	fat	fat	NN
12519	565	17	and	and	CC
12519	565	18	lean	lean	JJ
12519	565	19	--	--	:
12519	565	20	chop	chop	VB
12519	565	21	them	-PRON-	PRP
12519	565	22	together	together	RB
12519	565	23	very	very	RB
12519	565	24	fine	fine	RB
12519	565	25	,	,	,
12519	565	26	add	add	VB
12519	565	27	half	half	NN
12519	565	28	as	as	RB
12519	565	29	much	much	JJ
12519	565	30	stale	stale	JJ
12519	565	31	bread	bread	NN
12519	565	32	grated	grate	VBN
12519	565	33	,	,	,
12519	565	34	salt	salt	NN
12519	565	35	,	,	,
12519	565	36	pepper	pepper	NN
12519	565	37	,	,	,
12519	565	38	grated	grate	VBD
12519	565	39	nutmeg	nutmeg	NNP
12519	565	40	,	,	,
12519	565	41	a	a	DT
12519	565	42	tea	tea	NN
12519	565	43	-	-	HYPH
12519	565	44	spoonful	spoonful	JJ
12519	565	45	of	of	IN
12519	565	46	made	make	VBN
12519	565	47	mustard	mustard	NN
12519	565	48	,	,	,
12519	565	49	a	a	DT
12519	565	50	table	table	NN
12519	565	51	-	-	HYPH
12519	565	52	spoonful	spoonful	JJ
12519	565	53	of	of	IN
12519	565	54	catsup	catsup	NN
12519	565	55	,	,	,
12519	565	56	and	and	CC
12519	565	57	a	a	DT
12519	565	58	lump	lump	NN
12519	565	59	of	of	IN
12519	565	60	butter	butter	NN
12519	565	61	;	;	:
12519	565	62	knead	knead	VB
12519	565	63	all	all	DT
12519	565	64	well	well	RB
12519	565	65	together	together	RB
12519	565	66	till	till	IN
12519	565	67	it	-PRON-	PRP
12519	565	68	resembles	resemble	VBZ
12519	565	69	sausage	sausage	NN
12519	565	70	meat	meat	NN
12519	565	71	,	,	,
12519	565	72	make	make	VB
12519	565	73	them	-PRON-	PRP
12519	565	74	in	in	IN
12519	565	75	cakes	cake	NNS
12519	565	76	,	,	,
12519	565	77	dip	dip	VB
12519	565	78	them	-PRON-	PRP
12519	565	79	in	in	IN
12519	565	80	the	the	DT
12519	565	81	yelk	yelk	NN
12519	565	82	of	of	IN
12519	565	83	an	an	DT
12519	565	84	egg	egg	NN
12519	565	85	beaten	beat	VBN
12519	565	86	,	,	,
12519	565	87	cover	cover	VB
12519	565	88	them	-PRON-	PRP
12519	565	89	thickly	thickly	RB
12519	565	90	with	with	IN
12519	565	91	grated	grate	VBN
12519	565	92	bread	bread	NN
12519	565	93	,	,	,
12519	565	94	and	and	CC
12519	565	95	fry	fry	VB
12519	565	96	them	-PRON-	PRP
12519	565	97	a	a	DT
12519	565	98	light	light	JJ
12519	565	99	brown	brown	NN
12519	565	100	.	.	.
12519	566	1	*	*	NFP
12519	566	2	*	*	NFP
12519	566	3	*	*	NFP
12519	566	4	*	*	NFP
12519	566	5	*	*	NFP
12519	566	6	TO	to	IN
12519	566	7	MAKE	MAKE	NNP
12519	566	8	VERMECELLI	VERMECELLI	NNP
12519	566	9	.	.	.
12519	567	1	Beat	beat	VB
12519	567	2	two	two	CD
12519	567	3	or	or	CC
12519	567	4	three	three	CD
12519	567	5	fresh	fresh	JJ
12519	567	6	eggs	egg	NNS
12519	567	7	quite	quite	RB
12519	567	8	light	light	NN
12519	567	9	,	,	,
12519	567	10	make	make	VB
12519	567	11	them	-PRON-	PRP
12519	567	12	into	into	IN
12519	567	13	a	a	DT
12519	567	14	stiff	stiff	JJ
12519	567	15	paste	paste	NN
12519	567	16	with	with	IN
12519	567	17	flour	flour	NN
12519	567	18	,	,	,
12519	567	19	knead	knead	VB
12519	567	20	it	-PRON-	PRP
12519	567	21	well	well	RB
12519	567	22	,	,	,
12519	567	23	and	and	CC
12519	567	24	roll	roll	VB
12519	567	25	it	-PRON-	PRP
12519	567	26	out	out	RP
12519	567	27	very	very	RB
12519	567	28	thin	thin	JJ
12519	567	29	,	,	,
12519	567	30	cut	cut	VBD
12519	567	31	it	-PRON-	PRP
12519	567	32	in	in	IN
12519	567	33	narrow	narrow	JJ
12519	567	34	strips	strip	NNS
12519	567	35	,	,	,
12519	567	36	give	give	VB
12519	567	37	them	-PRON-	PRP
12519	567	38	a	a	DT
12519	567	39	twist	twist	NN
12519	567	40	,	,	,
12519	567	41	and	and	CC
12519	567	42	dry	dry	VB
12519	567	43	them	-PRON-	PRP
12519	567	44	quickly	quickly	RB
12519	567	45	on	on	IN
12519	567	46	tin	tin	NN
12519	567	47	sheets	sheet	NNS
12519	567	48	.	.	.
12519	568	1	It	-PRON-	PRP
12519	568	2	is	be	VBZ
12519	568	3	an	an	DT
12519	568	4	excellent	excellent	JJ
12519	568	5	ingredient	ingredient	NN
12519	568	6	in	in	IN
12519	568	7	most	most	JJS
12519	568	8	soups	soup	NNS
12519	568	9	,	,	,
12519	568	10	particularly	particularly	RB
12519	568	11	those	those	DT
12519	568	12	that	that	WDT
12519	568	13	are	be	VBP
12519	568	14	thin	thin	JJ
12519	568	15	.	.	.
12519	569	1	Noodles	noodle	NNS
12519	569	2	are	be	VBP
12519	569	3	made	make	VBN
12519	569	4	in	in	IN
12519	569	5	the	the	DT
12519	569	6	same	same	JJ
12519	569	7	manner	manner	NN
12519	569	8	,	,	,
12519	569	9	only	only	RB
12519	569	10	instead	instead	RB
12519	569	11	of	of	IN
12519	569	12	strips	strip	NNS
12519	569	13	they	-PRON-	PRP
12519	569	14	should	should	MD
12519	569	15	be	be	VB
12519	569	16	cut	cut	VBN
12519	569	17	in	in	IN
12519	569	18	tiny	tiny	JJ
12519	569	19	squares	square	NNS
12519	569	20	and	and	CC
12519	569	21	dried	dry	VBN
12519	569	22	.	.	.
12519	570	1	They	-PRON-	PRP
12519	570	2	are	be	VBP
12519	570	3	also	also	RB
12519	570	4	good	good	JJ
12519	570	5	in	in	IN
12519	570	6	soups	soup	NNS
12519	570	7	.	.	.
12519	571	1	*	*	NFP
12519	571	2	*	*	NFP
12519	571	3	*	*	NFP
12519	571	4	*	*	NFP
12519	571	5	*	*	NFP
12519	571	6	COMMON	common	NN
12519	571	7	PATTIES	patty	NNS
12519	571	8	.	.	.
12519	572	1	Take	take	VB
12519	572	2	some	some	DT
12519	572	3	veal	veal	NN
12519	572	4	,	,	,
12519	572	5	fat	fat	NN
12519	572	6	and	and	CC
12519	572	7	lean	lean	JJ
12519	572	8	,	,	,
12519	572	9	and	and	CC
12519	572	10	some	some	DT
12519	572	11	slices	slice	NNS
12519	572	12	of	of	IN
12519	572	13	boiled	boil	VBN
12519	572	14	ham	ham	NN
12519	572	15	,	,	,
12519	572	16	chop	chop	VB
12519	572	17	them	-PRON-	PRP
12519	572	18	very	very	RB
12519	572	19	fine	fine	JJ
12519	572	20	,	,	,
12519	572	21	and	and	CC
12519	572	22	season	season	VB
12519	572	23	it	-PRON-	PRP
12519	572	24	with	with	IN
12519	572	25	salt	salt	NN
12519	572	26	,	,	,
12519	572	27	pepper	pepper	NN
12519	572	28	,	,	,
12519	572	29	grated	grate	VBD
12519	572	30	nutmeg	nutmeg	NNP
12519	572	31	,	,	,
12519	572	32	and	and	CC
12519	572	33	a	a	DT
12519	572	34	small	small	JJ
12519	572	35	quantity	quantity	NN
12519	572	36	of	of	IN
12519	572	37	parsley	parsley	NN
12519	572	38	and	and	CC
12519	572	39	thyme	thyme	NNS
12519	572	40	minced	mince	VBD
12519	572	41	very	very	RB
12519	572	42	fine	fine	RB
12519	572	43	;	;	:
12519	572	44	with	with	IN
12519	572	45	a	a	DT
12519	572	46	little	little	JJ
12519	572	47	gravy	gravy	NN
12519	572	48	make	make	VBP
12519	572	49	some	some	DT
12519	572	50	paste	paste	NN
12519	572	51	,	,	,
12519	572	52	cover	cover	VB
12519	572	53	the	the	DT
12519	572	54	bottoms	bottom	NNS
12519	572	55	of	of	IN
12519	572	56	small	small	JJ
12519	572	57	moulds	mould	NNS
12519	572	58	,	,	,
12519	572	59	fill	fill	VB
12519	572	60	them	-PRON-	PRP
12519	572	61	with	with	IN
12519	572	62	the	the	DT
12519	572	63	meat	meat	NN
12519	572	64	,	,	,
12519	572	65	put	put	VB
12519	572	66	thin	thin	JJ
12519	572	67	lids	lid	NNS
12519	572	68	on	on	RB
12519	572	69	,	,	,
12519	572	70	and	and	CC
12519	572	71	bake	bake	VB
12519	572	72	them	-PRON-	PRP
12519	572	73	crisp	crisp	JJ
12519	572	74	;	;	:
12519	572	75	five	five	CD
12519	572	76	is	be	VBZ
12519	572	77	enough	enough	JJ
12519	572	78	for	for	IN
12519	572	79	a	a	DT
12519	572	80	side	side	NN
12519	572	81	dish	dish	NN
12519	572	82	.	.	.
12519	573	1	*	*	NFP
12519	573	2	*	*	NFP
12519	573	3	*	*	NFP
12519	573	4	*	*	NFP
12519	573	5	*	*	NFP
12519	573	6	EGGS	EGGS	NNP
12519	573	7	IN	in	IN
12519	573	8	CROQUETS	CROQUETS	NNP
12519	573	9	.	.	.
12519	574	1	Boil	Boil	NNP
12519	574	2	eighteen	eighteen	CD
12519	574	3	eggs	egg	NNS
12519	574	4	,	,	,
12519	574	5	separate	separate	VBP
12519	574	6	the	the	DT
12519	574	7	yelks	yelk	NNS
12519	574	8	and	and	CC
12519	574	9	whites	white	NNS
12519	574	10	,	,	,
12519	574	11	and	and	CC
12519	574	12	cut	cut	VBD
12519	574	13	them	-PRON-	PRP
12519	574	14	in	in	IN
12519	574	15	dice	dice	NNS
12519	574	16	;	;	:
12519	574	17	pour	pour	VB
12519	574	18	over	over	IN
12519	574	19	them	-PRON-	PRP
12519	574	20	a	a	DT
12519	574	21	sauce	sauce	NN
12519	574	22	a	a	DT
12519	574	23	-	-	HYPH
12519	574	24	la	la	NNP
12519	574	25	-	-	HYPH
12519	574	26	creme	creme	NNP
12519	574	27	,	,	,
12519	574	28	_	_	NNP
12519	574	29	(	(	-LRB-
12519	574	30	see	see	VB
12519	574	31	sauce	sauce	NN
12519	574	32	a	a	DT
12519	574	33	-	-	HYPH
12519	574	34	la	la	NNP
12519	574	35	-	-	HYPH
12519	574	36	creme	creme	NNP
12519	574	37	,	,	,
12519	574	38	)	)	-RRB-
12519	574	39	_	_	NNP
12519	574	40	add	add	VBP
12519	574	41	a	a	DT
12519	574	42	little	little	JJ
12519	574	43	grated	grated	JJ
12519	574	44	bread	bread	NN
12519	574	45	,	,	,
12519	574	46	mix	mix	VB
12519	574	47	all	all	DT
12519	574	48	well	well	RB
12519	574	49	together	together	RB
12519	574	50	,	,	,
12519	574	51	and	and	CC
12519	574	52	let	let	VB
12519	574	53	it	-PRON-	PRP
12519	574	54	get	get	VB
12519	574	55	cold	cold	JJ
12519	574	56	;	;	:
12519	574	57	put	put	VBN
12519	574	58	in	in	IN
12519	574	59	some	some	DT
12519	574	60	salt	salt	NN
12519	574	61	and	and	CC
12519	574	62	pepper	pepper	NN
12519	574	63	,	,	,
12519	574	64	make	make	VB
12519	574	65	them	-PRON-	PRP
12519	574	66	into	into	IN
12519	574	67	cakes	cake	NNS
12519	574	68	,	,	,
12519	574	69	cover	cover	VB
12519	574	70	them	-PRON-	PRP
12519	574	71	well	well	RB
12519	574	72	on	on	IN
12519	574	73	both	both	DT
12519	574	74	sides	side	NNS
12519	574	75	with	with	IN
12519	574	76	grated	grate	VBN
12519	574	77	bread	bread	NN
12519	574	78	,	,	,
12519	574	79	let	let	VB
12519	574	80	them	-PRON-	PRP
12519	574	81	stand	stand	VB
12519	574	82	an	an	DT
12519	574	83	hour	hour	NN
12519	574	84	,	,	,
12519	574	85	and	and	CC
12519	574	86	fry	fry	VB
12519	574	87	them	-PRON-	PRP
12519	574	88	a	a	DT
12519	574	89	nice	nice	JJ
12519	574	90	brown	brown	NN
12519	574	91	;	;	:
12519	574	92	dry	dry	VB
12519	574	93	them	-PRON-	PRP
12519	574	94	a	a	DT
12519	574	95	little	little	JJ
12519	574	96	before	before	IN
12519	574	97	the	the	DT
12519	574	98	fire	fire	NN
12519	574	99	,	,	,
12519	574	100	and	and	CC
12519	574	101	dish	dish	VB
12519	574	102	them	-PRON-	PRP
12519	574	103	while	while	IN
12519	574	104	quite	quite	RB
12519	574	105	hot	hot	JJ
12519	574	106	.	.	.
12519	575	1	*	*	NFP
12519	575	2	*	*	NFP
12519	575	3	*	*	NFP
12519	575	4	*	*	NFP
12519	575	5	*	*	NFP
12519	575	6	OMELETTE	omelette	JJ
12519	575	7	SOUFFLE	SOUFFLE	NNS
12519	575	8	.	.	.
12519	576	1	Break	break	VB
12519	576	2	six	six	CD
12519	576	3	eggs	egg	NNS
12519	576	4	,	,	,
12519	576	5	beat	beat	VBD
12519	576	6	the	the	DT
12519	576	7	yelks	yelk	NNS
12519	576	8	and	and	CC
12519	576	9	whites	white	NNS
12519	576	10	separately	separately	RB
12519	576	11	till	till	IN
12519	576	12	very	very	RB
12519	576	13	light	light	NN
12519	576	14	,	,	,
12519	576	15	then	then	RB
12519	576	16	mix	mix	VB
12519	576	17	them	-PRON-	PRP
12519	576	18	,	,	,
12519	576	19	add	add	VB
12519	576	20	four	four	CD
12519	576	21	table	table	NN
12519	576	22	spoonsful	spoonsful	JJ
12519	576	23	of	of	IN
12519	576	24	powdered	powdered	JJ
12519	576	25	sugar	sugar	NN
12519	576	26	,	,	,
12519	576	27	and	and	CC
12519	576	28	a	a	DT
12519	576	29	little	little	JJ
12519	576	30	grated	grated	JJ
12519	576	31	lemon	lemon	NN
12519	576	32	peel	peel	NN
12519	576	33	;	;	:
12519	576	34	put	put	VB
12519	576	35	a	a	DT
12519	576	36	quarter	quarter	NN
12519	576	37	of	of	IN
12519	576	38	a	a	DT
12519	576	39	pound	pound	NN
12519	576	40	of	of	IN
12519	576	41	butter	butter	NN
12519	576	42	in	in	IN
12519	576	43	a	a	DT
12519	576	44	pan	pan	NN
12519	576	45	;	;	:
12519	576	46	when	when	WRB
12519	576	47	melted	melt	VBN
12519	576	48	,	,	,
12519	576	49	pour	pour	VBP
12519	576	50	in	in	IN
12519	576	51	the	the	DT
12519	576	52	eggs	egg	NNS
12519	576	53	and	and	CC
12519	576	54	stir	stir	VB
12519	576	55	them	-PRON-	PRP
12519	576	56	;	;	:
12519	576	57	when	when	WRB
12519	576	58	they	-PRON-	PRP
12519	576	59	have	have	VBP
12519	576	60	absorbed	absorb	VBN
12519	576	61	the	the	DT
12519	576	62	butter	butter	NN
12519	576	63	,	,	,
12519	576	64	turn	turn	VB
12519	576	65	it	-PRON-	PRP
12519	576	66	on	on	IN
12519	576	67	a	a	DT
12519	576	68	plate	plate	NN
12519	576	69	previously	previously	RB
12519	576	70	buttered	butter	VBN
12519	576	71	,	,	,
12519	576	72	sprinkle	sprinkle	VB
12519	576	73	some	some	DT
12519	576	74	powdered	powdered	JJ
12519	576	75	sugar	sugar	NN
12519	576	76	,	,	,
12519	576	77	set	set	VBD
12519	576	78	it	-PRON-	PRP
12519	576	79	in	in	IN
12519	576	80	a	a	DT
12519	576	81	hot	hot	JJ
12519	576	82	Dutch	dutch	JJ
12519	576	83	oven	oven	NN
12519	576	84	,	,	,
12519	576	85	and	and	CC
12519	576	86	when	when	WRB
12519	576	87	a	a	DT
12519	576	88	little	little	JJ
12519	576	89	brown	brown	JJ
12519	576	90	,	,	,
12519	576	91	serve	serve	VB
12519	576	92	it	-PRON-	PRP
12519	576	93	up	up	RP
12519	576	94	for	for	IN
12519	576	95	a	a	DT
12519	576	96	desert	desert	NN
12519	576	97	.	.	.
12519	577	1	*	*	NFP
12519	577	2	*	*	NFP
12519	577	3	*	*	NFP
12519	577	4	*	*	NFP
12519	577	5	*	*	NFP
12519	577	6	FONDUS	fondus	NN
12519	577	7	.	.	.
12519	578	1	Put	put	VB
12519	578	2	a	a	DT
12519	578	3	pint	pint	NN
12519	578	4	of	of	IN
12519	578	5	water	water	NN
12519	578	6	,	,	,
12519	578	7	and	and	CC
12519	578	8	a	a	DT
12519	578	9	lump	lump	NN
12519	578	10	of	of	IN
12519	578	11	butter	butter	NN
12519	578	12	the	the	DT
12519	578	13	size	size	NN
12519	578	14	of	of	IN
12519	578	15	an	an	DT
12519	578	16	egg	egg	NN
12519	578	17	,	,	,
12519	578	18	into	into	IN
12519	578	19	a	a	DT
12519	578	20	sauce	sauce	NN
12519	578	21	pan	pan	NN
12519	578	22	;	;	:
12519	578	23	stir	stir	VB
12519	578	24	in	in	IN
12519	578	25	as	as	RB
12519	578	26	much	much	JJ
12519	578	27	flour	flour	NN
12519	578	28	as	as	IN
12519	578	29	will	will	MD
12519	578	30	make	make	VB
12519	578	31	a	a	DT
12519	578	32	thick	thick	JJ
12519	578	33	batter	batter	NN
12519	578	34	,	,	,
12519	578	35	put	put	VBD
12519	578	36	it	-PRON-	PRP
12519	578	37	on	on	IN
12519	578	38	the	the	DT
12519	578	39	fire	fire	NN
12519	578	40	,	,	,
12519	578	41	and	and	CC
12519	578	42	stir	stir	VB
12519	578	43	it	-PRON-	PRP
12519	578	44	continually	continually	RB
12519	578	45	till	till	IN
12519	578	46	it	-PRON-	PRP
12519	578	47	will	will	MD
12519	578	48	not	not	RB
12519	578	49	stick	stick	VB
12519	578	50	to	to	IN
12519	578	51	the	the	DT
12519	578	52	pan	pan	NN
12519	578	53	;	;	:
12519	578	54	put	put	VB
12519	578	55	it	-PRON-	PRP
12519	578	56	in	in	IN
12519	578	57	a	a	DT
12519	578	58	bowl	bowl	NN
12519	578	59	,	,	,
12519	578	60	add	add	VB
12519	578	61	three	three	CD
12519	578	62	quarters	quarter	NNS
12519	578	63	of	of	IN
12519	578	64	a	a	DT
12519	578	65	pound	pound	NN
12519	578	66	of	of	IN
12519	578	67	grated	grate	VBN
12519	578	68	cheese	cheese	NN
12519	578	69	,	,	,
12519	578	70	mix	mix	VB
12519	578	71	it	-PRON-	PRP
12519	578	72	well	well	RB
12519	578	73	,	,	,
12519	578	74	then	then	RB
12519	578	75	break	break	VB
12519	578	76	in	in	RP
12519	578	77	two	two	CD
12519	578	78	eggs	egg	NNS
12519	578	79	,	,	,
12519	578	80	beat	beat	VBD
12519	578	81	them	-PRON-	PRP
12519	578	82	well	well	RB
12519	578	83	,	,	,
12519	578	84	then	then	RB
12519	578	85	two	two	CD
12519	578	86	more	more	JJR
12519	578	87	until	until	IN
12519	578	88	you	-PRON-	PRP
12519	578	89	put	put	VBP
12519	578	90	in	in	RP
12519	578	91	six	six	CD
12519	578	92	;	;	:
12519	578	93	when	when	WRB
12519	578	94	it	-PRON-	PRP
12519	578	95	looks	look	VBZ
12519	578	96	very	very	RB
12519	578	97	light	light	JJ
12519	578	98	,	,	,
12519	578	99	drop	drop	VB
12519	578	100	it	-PRON-	PRP
12519	578	101	in	in	IN
12519	578	102	small	small	JJ
12519	578	103	lumps	lump	NNS
12519	578	104	on	on	IN
12519	578	105	buttered	butter	VBN
12519	578	106	paper	paper	NN
12519	578	107	,	,	,
12519	578	108	bake	bake	VBP
12519	578	109	it	-PRON-	PRP
12519	578	110	in	in	IN
12519	578	111	a	a	DT
12519	578	112	quick	quick	JJ
12519	578	113	oven	oven	NN
12519	578	114	till	till	IN
12519	578	115	of	of	IN
12519	578	116	a	a	DT
12519	578	117	delicate	delicate	JJ
12519	578	118	brown	brown	NN
12519	578	119	;	;	:
12519	578	120	you	-PRON-	PRP
12519	578	121	may	may	MD
12519	578	122	use	use	VB
12519	578	123	corn	corn	NN
12519	578	124	meal	meal	NN
12519	578	125	instead	instead	RB
12519	578	126	of	of	IN
12519	578	127	flour	flour	NN
12519	578	128	for	for	IN
12519	578	129	a	a	DT
12519	578	130	change	change	NN
12519	578	131	.	.	.
12519	579	1	*	*	NFP
12519	579	2	*	*	NFP
12519	579	3	*	*	NFP
12519	579	4	*	*	NFP
12519	579	5	*	*	NFP
12519	579	6	A	a	DT
12519	579	7	NICE	NICE	NNP
12519	579	8	TWELVE	twelve	NN
12519	579	9	O'CLOCK	o'clock	JJ
12519	579	10	LUNCHEON	LUNCHEON	NNS
12519	579	11	.	.	.
12519	580	1	Cut	cut	VB
12519	580	2	some	some	DT
12519	580	3	slices	slice	NNS
12519	580	4	of	of	IN
12519	580	5	bread	bread	NN
12519	580	6	tolerably	tolerably	RB
12519	580	7	thick	thick	JJ
12519	580	8	,	,	,
12519	580	9	and	and	CC
12519	580	10	toast	toast	VB
12519	580	11	them	-PRON-	PRP
12519	580	12	slightly	slightly	RB
12519	580	13	;	;	:
12519	580	14	bone	bone	NN
12519	580	15	some	some	DT
12519	580	16	anchovies	anchovy	NNS
12519	580	17	,	,	,
12519	580	18	lay	lie	VBD
12519	580	19	half	half	NN
12519	580	20	of	of	IN
12519	580	21	one	one	CD
12519	580	22	on	on	IN
12519	580	23	each	each	DT
12519	580	24	toast	toast	NN
12519	580	25	,	,	,
12519	580	26	cover	cover	VB
12519	580	27	it	-PRON-	PRP
12519	580	28	well	well	RB
12519	580	29	with	with	IN
12519	580	30	grated	grate	VBN
12519	580	31	cheese	cheese	NN
12519	580	32	and	and	CC
12519	580	33	chopped	chop	VBD
12519	580	34	parsley	parsley	NN
12519	580	35	mixed	mix	VBN
12519	580	36	;	;	:
12519	580	37	pour	pour	VB
12519	580	38	a	a	DT
12519	580	39	little	little	JJ
12519	580	40	melted	melted	JJ
12519	580	41	butter	butter	NN
12519	580	42	on	on	IN
12519	580	43	,	,	,
12519	580	44	and	and	CC
12519	580	45	brown	brown	VB
12519	580	46	it	-PRON-	PRP
12519	580	47	with	with	IN
12519	580	48	a	a	DT
12519	580	49	salamander	salamander	NN
12519	580	50	;	;	:
12519	580	51	it	-PRON-	PRP
12519	580	52	must	must	MD
12519	580	53	be	be	VB
12519	580	54	done	do	VBN
12519	580	55	on	on	IN
12519	580	56	the	the	DT
12519	580	57	dish	dish	NN
12519	580	58	you	-PRON-	PRP
12519	580	59	send	send	VBP
12519	580	60	it	-PRON-	PRP
12519	580	61	to	to	TO
12519	580	62	table	table	VB
12519	580	63	in	in	IN
12519	580	64	.	.	.
12519	581	1	*	*	NFP
12519	581	2	*	*	NFP
12519	581	3	*	*	NFP
12519	581	4	*	*	NFP
12519	581	5	*	*	NFP
12519	581	6	EGGS	EGGS	NNP
12519	581	7	A	A	NNP
12519	581	8	-	-	HYPH
12519	581	9	LA	LA	NNP
12519	581	10	-	-	HYPH
12519	581	11	CREME	CREME	NNP
12519	581	12	.	.	.
12519	582	1	Boil	Boil	NNP
12519	582	2	twelve	twelve	CD
12519	582	3	eggs	egg	NNS
12519	582	4	just	just	RB
12519	582	5	hard	hard	RB
12519	582	6	enough	enough	RB
12519	582	7	to	to	TO
12519	582	8	allow	allow	VB
12519	582	9	you	-PRON-	PRP
12519	582	10	to	to	TO
12519	582	11	cut	cut	VB
12519	582	12	them	-PRON-	PRP
12519	582	13	in	in	IN
12519	582	14	slices	slice	NNS
12519	582	15	--	--	:
12519	582	16	cut	cut	VBD
12519	582	17	some	some	DT
12519	582	18	crusts	crust	NNS
12519	582	19	of	of	IN
12519	582	20	bread	bread	NN
12519	582	21	very	very	RB
12519	582	22	thin	thin	JJ
12519	582	23	,	,	,
12519	582	24	put	put	VBD
12519	582	25	them	-PRON-	PRP
12519	582	26	in	in	IN
12519	582	27	the	the	DT
12519	582	28	bottom	bottom	NN
12519	582	29	and	and	CC
12519	582	30	round	round	VB
12519	582	31	the	the	DT
12519	582	32	sides	side	NNS
12519	582	33	of	of	IN
12519	582	34	a	a	DT
12519	582	35	moderately	moderately	RB
12519	582	36	deep	deep	JJ
12519	582	37	dish	dish	NN
12519	582	38	,	,	,
12519	582	39	place	place	VB
12519	582	40	the	the	DT
12519	582	41	eggs	egg	NNS
12519	582	42	in	in	IN
12519	582	43	,	,	,
12519	582	44	strewing	strew	VBG
12519	582	45	each	each	DT
12519	582	46	layer	layer	NN
12519	582	47	with	with	IN
12519	582	48	the	the	DT
12519	582	49	stale	stale	JJ
12519	582	50	bread	bread	NN
12519	582	51	grated	grate	VBD
12519	582	52	,	,	,
12519	582	53	and	and	CC
12519	582	54	some	some	DT
12519	582	55	pepper	pepper	NN
12519	582	56	and	and	CC
12519	582	57	salt	salt	NN
12519	582	58	.	.	.
12519	583	1	*	*	NFP
12519	583	2	*	*	NFP
12519	583	3	*	*	NFP
12519	583	4	*	*	NFP
12519	583	5	*	*	NFP
12519	583	6	SAUCE	SAUCE	VBN
12519	583	7	A	A	NNP
12519	583	8	-	-	HYPH
12519	583	9	LA	LA	NNP
12519	583	10	-	-	HYPH
12519	583	11	CREME	CREME	NNP
12519	583	12	,	,	,
12519	583	13	FOR	for	IN
12519	583	14	THE	the	DT
12519	583	15	EGGS	EGGS	NNP
12519	583	16	.	.	.
12519	584	1	Put	put	VB
12519	584	2	a	a	DT
12519	584	3	quarter	quarter	NN
12519	584	4	of	of	IN
12519	584	5	a	a	DT
12519	584	6	pound	pound	NN
12519	584	7	of	of	IN
12519	584	8	butter	butter	NN
12519	584	9	,	,	,
12519	584	10	with	with	IN
12519	584	11	a	a	DT
12519	584	12	large	large	JJ
12519	584	13	table	table	NN
12519	584	14	-	-	HYPH
12519	584	15	spoonful	spoonful	JJ
12519	584	16	of	of	IN
12519	584	17	flour	flour	NN
12519	584	18	rubbed	rub	VBD
12519	584	19	well	well	RB
12519	584	20	into	into	IN
12519	584	21	it	-PRON-	PRP
12519	584	22	in	in	IN
12519	584	23	a	a	DT
12519	584	24	sauce	sauce	NN
12519	584	25	pan	pan	NN
12519	584	26	;	;	:
12519	584	27	add	add	VB
12519	584	28	some	some	DT
12519	584	29	chopped	chop	VBN
12519	584	30	parsley	parsley	NN
12519	584	31	,	,	,
12519	584	32	a	a	DT
12519	584	33	little	little	JJ
12519	584	34	onion	onion	NN
12519	584	35	,	,	,
12519	584	36	salt	salt	NN
12519	584	37	,	,	,
12519	584	38	pepper	pepper	NN
12519	584	39	,	,	,
12519	584	40	nutmeg	nutmeg	NNP
12519	584	41	,	,	,
12519	584	42	and	and	CC
12519	584	43	a	a	DT
12519	584	44	gill	gill	NN
12519	584	45	of	of	IN
12519	584	46	cream	cream	NN
12519	584	47	;	;	:
12519	584	48	stir	stir	VB
12519	584	49	it	-PRON-	PRP
12519	584	50	over	over	IN
12519	584	51	the	the	DT
12519	584	52	fire	fire	NN
12519	584	53	until	until	IN
12519	584	54	it	-PRON-	PRP
12519	584	55	begins	begin	VBZ
12519	584	56	to	to	TO
12519	584	57	boil	boil	VB
12519	584	58	,	,	,
12519	584	59	then	then	RB
12519	584	60	pour	pour	VB
12519	584	61	it	-PRON-	PRP
12519	584	62	over	over	IN
12519	584	63	the	the	DT
12519	584	64	eggs	egg	NNS
12519	584	65	,	,	,
12519	584	66	cover	cover	VB
12519	584	67	the	the	DT
12519	584	68	top	top	NN
12519	584	69	with	with	IN
12519	584	70	grated	grate	VBN
12519	584	71	bread	bread	NN
12519	584	72	,	,	,
12519	584	73	set	set	VBD
12519	584	74	it	-PRON-	PRP
12519	584	75	in	in	IN
12519	584	76	a	a	DT
12519	584	77	Dutch	dutch	JJ
12519	584	78	oven	oven	NN
12519	584	79	with	with	IN
12519	584	80	a	a	DT
12519	584	81	heated	heated	JJ
12519	584	82	top	top	NN
12519	584	83	,	,	,
12519	584	84	and	and	CC
12519	584	85	when	when	WRB
12519	584	86	a	a	DT
12519	584	87	light	light	JJ
12519	584	88	brown	brown	NN
12519	584	89	,	,	,
12519	584	90	send	send	VB
12519	584	91	it	-PRON-	PRP
12519	584	92	to	to	IN
12519	584	93	table	table	NN
12519	584	94	.	.	.
12519	585	1	*	*	NFP
12519	585	2	*	*	NFP
12519	585	3	*	*	NFP
12519	585	4	*	*	NFP
12519	585	5	*	*	NFP
12519	585	6	CABBAGE	cabbage	NN
12519	585	7	A	A	NNP
12519	585	8	-	-	HYPH
12519	585	9	LA	LA	NNP
12519	585	10	-	-	HYPH
12519	585	11	CREME	CREME	NNP
12519	585	12	.	.	.
12519	586	1	Take	take	VB
12519	586	2	two	two	CD
12519	586	3	good	good	JJ
12519	586	4	heads	head	NNS
12519	586	5	of	of	IN
12519	586	6	cabbage	cabbage	NN
12519	586	7	,	,	,
12519	586	8	cut	cut	VBD
12519	586	9	out	out	RP
12519	586	10	the	the	DT
12519	586	11	stalks	stalk	NNS
12519	586	12	,	,	,
12519	586	13	boil	boil	VB
12519	586	14	it	-PRON-	PRP
12519	586	15	tender	tender	NN
12519	586	16	,	,	,
12519	586	17	with	with	IN
12519	586	18	a	a	DT
12519	586	19	little	little	JJ
12519	586	20	salt	salt	NN
12519	586	21	in	in	IN
12519	586	22	the	the	DT
12519	586	23	water	water	NN
12519	586	24	--	--	:
12519	586	25	have	have	VBP
12519	586	26	ready	ready	JJ
12519	586	27	one	one	CD
12519	586	28	large	large	JJ
12519	586	29	spoonful	spoonful	NN
12519	586	30	of	of	IN
12519	586	31	butter	butter	NN
12519	586	32	,	,	,
12519	586	33	and	and	CC
12519	586	34	a	a	DT
12519	586	35	small	small	JJ
12519	586	36	one	one	CD
12519	586	37	of	of	IN
12519	586	38	flour	flour	NN
12519	586	39	rubbed	rub	VBN
12519	586	40	into	into	IN
12519	586	41	it	-PRON-	PRP
12519	586	42	,	,	,
12519	586	43	half	half	PDT
12519	586	44	a	a	DT
12519	586	45	pint	pint	NN
12519	586	46	of	of	IN
12519	586	47	milk	milk	NN
12519	586	48	,	,	,
12519	586	49	with	with	IN
12519	586	50	pepper	pepper	NN
12519	586	51	and	and	CC
12519	586	52	salt	salt	NN
12519	586	53	;	;	:
12519	586	54	make	make	VB
12519	586	55	it	-PRON-	PRP
12519	586	56	hot	hot	JJ
12519	586	57	,	,	,
12519	586	58	put	put	VB
12519	586	59	the	the	DT
12519	586	60	cabbage	cabbage	NN
12519	586	61	in	in	IN
12519	586	62	after	after	IN
12519	586	63	pressing	press	VBG
12519	586	64	out	out	RP
12519	586	65	the	the	DT
12519	586	66	water	water	NN
12519	586	67	,	,	,
12519	586	68	and	and	CC
12519	586	69	stew	stew	VB
12519	586	70	it	-PRON-	PRP
12519	586	71	till	till	IN
12519	586	72	quite	quite	RB
12519	586	73	tender	tender	NN
12519	586	74	.	.	.
12519	587	1	*	*	NFP
12519	587	2	*	*	NFP
12519	587	3	*	*	NFP
12519	587	4	*	*	NFP
12519	587	5	*	*	NFP
12519	587	6	TO	to	IN
12519	587	7	MAKE	MAKE	NNP
12519	587	8	AN	an	DT
12519	587	9	OMELETTE	omelette	NN
12519	587	10	.	.	.
12519	588	1	Break	break	VB
12519	588	2	six	six	CD
12519	588	3	or	or	CC
12519	588	4	eight	eight	CD
12519	588	5	eggs	egg	NNS
12519	588	6	in	in	IN
12519	588	7	a	a	DT
12519	588	8	dish	dish	NN
12519	588	9	,	,	,
12519	588	10	beat	beat	VBD
12519	588	11	them	-PRON-	PRP
12519	588	12	a	a	DT
12519	588	13	little	little	JJ
12519	588	14	,	,	,
12519	588	15	add	add	VB
12519	588	16	parsley	parsley	NN
12519	588	17	and	and	CC
12519	588	18	chives	chive	NNS
12519	588	19	chopped	chop	VBD
12519	588	20	small	small	JJ
12519	588	21	,	,	,
12519	588	22	with	with	IN
12519	588	23	pepper	pepper	NN
12519	588	24	and	and	CC
12519	588	25	salt	salt	NN
12519	588	26	;	;	:
12519	588	27	mix	mix	VB
12519	588	28	all	all	DT
12519	588	29	well	well	RB
12519	588	30	together	together	RB
12519	588	31	,	,	,
12519	588	32	put	put	VB
12519	588	33	a	a	DT
12519	588	34	piece	piece	NN
12519	588	35	of	of	IN
12519	588	36	butter	butter	NN
12519	588	37	in	in	IN
12519	588	38	a	a	DT
12519	588	39	pan	pan	NN
12519	588	40	,	,	,
12519	588	41	let	let	VB
12519	588	42	it	-PRON-	PRP
12519	588	43	melt	melt	VB
12519	588	44	over	over	IN
12519	588	45	a	a	DT
12519	588	46	clear	clear	JJ
12519	588	47	fire	fire	NN
12519	588	48	till	till	IN
12519	588	49	nearly	nearly	RB
12519	588	50	brown	brown	JJ
12519	588	51	;	;	:
12519	588	52	pour	pour	VB
12519	588	53	in	in	IN
12519	588	54	the	the	DT
12519	588	55	eggs	egg	NNS
12519	588	56	,	,	,
12519	588	57	stir	stir	VB
12519	588	58	it	-PRON-	PRP
12519	588	59	in	in	RP
12519	588	60	,	,	,
12519	588	61	and	and	CC
12519	588	62	in	in	IN
12519	588	63	a	a	DT
12519	588	64	few	few	JJ
12519	588	65	minutes	minute	NNS
12519	588	66	it	-PRON-	PRP
12519	588	67	will	will	MD
12519	588	68	be	be	VB
12519	588	69	done	do	VBN
12519	588	70	sufficiently	sufficiently	RB
12519	588	71	;	;	:
12519	588	72	double	double	VB
12519	588	73	it	-PRON-	PRP
12519	588	74	,	,	,
12519	588	75	and	and	CC
12519	588	76	dish	dish	VB
12519	588	77	it	-PRON-	PRP
12519	588	78	quite	quite	RB
12519	588	79	hot	hot	JJ
12519	588	80	.	.	.
12519	589	1	*	*	NFP
12519	589	2	*	*	NFP
12519	589	3	*	*	NFP
12519	589	4	*	*	NFP
12519	589	5	*	*	NFP
12519	589	6	OMELETTE	omelette	XX
12519	589	7	--	--	:
12519	589	8	ANOTHER	ANOTHER	NNP
12519	589	9	WAY	way	NN
12519	589	10	.	.	.
12519	590	1	Break	break	VB
12519	590	2	six	six	CD
12519	590	3	eggs	egg	NNS
12519	590	4	,	,	,
12519	590	5	leave	leave	VB
12519	590	6	out	out	RP
12519	590	7	half	half	PDT
12519	590	8	the	the	DT
12519	590	9	whites	white	NNS
12519	590	10	--	--	:
12519	590	11	beat	beat	VBD
12519	590	12	them	-PRON-	PRP
12519	590	13	with	with	IN
12519	590	14	a	a	DT
12519	590	15	fork	fork	NN
12519	590	16	,	,	,
12519	590	17	and	and	CC
12519	590	18	add	add	VB
12519	590	19	some	some	DT
12519	590	20	salt	salt	NN
12519	590	21	and	and	CC
12519	590	22	chopped	chop	VBN
12519	590	23	parsley	parsley	NN
12519	590	24	;	;	:
12519	590	25	take	take	VB
12519	590	26	four	four	CD
12519	590	27	ounces	ounce	NNS
12519	590	28	of	of	IN
12519	590	29	fresh	fresh	JJ
12519	590	30	butter	butter	NN
12519	590	31	,	,	,
12519	590	32	cut	cut	VBD
12519	590	33	half	half	NN
12519	590	34	of	of	IN
12519	590	35	it	-PRON-	PRP
12519	590	36	in	in	IN
12519	590	37	small	small	JJ
12519	590	38	pieces	piece	NNS
12519	590	39	,	,	,
12519	590	40	put	put	VBD
12519	590	41	them	-PRON-	PRP
12519	590	42	in	in	IN
12519	590	43	the	the	DT
12519	590	44	omelette	omelette	NN
12519	590	45	,	,	,
12519	590	46	put	put	VBD
12519	590	47	the	the	DT
12519	590	48	other	other	JJ
12519	590	49	half	half	NN
12519	590	50	in	in	IN
12519	590	51	a	a	DT
12519	590	52	small	small	JJ
12519	590	53	frying	frying	NN
12519	590	54	pan	pan	NN
12519	590	55	;	;	:
12519	590	56	when	when	WRB
12519	590	57	melted	melt	VBN
12519	590	58	,	,	,
12519	590	59	pour	pour	VBP
12519	590	60	in	in	IN
12519	590	61	the	the	DT
12519	590	62	eggs	egg	NNS
12519	590	63	;	;	:
12519	590	64	stir	stir	VB
12519	590	65	till	till	IN
12519	590	66	it	-PRON-	PRP
12519	590	67	begins	begin	VBZ
12519	590	68	to	to	TO
12519	590	69	set	set	VB
12519	590	70	,	,	,
12519	590	71	then	then	RB
12519	590	72	turn	turn	VB
12519	590	73	it	-PRON-	PRP
12519	590	74	up	up	RP
12519	590	75	round	round	IN
12519	590	76	the	the	DT
12519	590	77	edges	edge	NNS
12519	590	78	;	;	:
12519	590	79	when	when	WRB
12519	590	80	done	do	VBN
12519	590	81	,	,	,
12519	590	82	put	put	VB
12519	590	83	a	a	DT
12519	590	84	plate	plate	NN
12519	590	85	on	on	IN
12519	590	86	and	and	CC
12519	590	87	turn	turn	VB
12519	590	88	the	the	DT
12519	590	89	pan	pan	NN
12519	590	90	up	up	RP
12519	590	91	,	,	,
12519	590	92	that	that	IN
12519	590	93	it	-PRON-	PRP
12519	590	94	may	may	MD
12519	590	95	not	not	RB
12519	590	96	break	break	VB
12519	590	97	--	--	:
12519	590	98	the	the	DT
12519	590	99	omelette	omelette	NN
12519	590	100	must	must	MD
12519	590	101	be	be	VB
12519	590	102	thick	thick	JJ
12519	590	103	,	,	,
12519	590	104	and	and	CC
12519	590	105	great	great	JJ
12519	590	106	care	care	NN
12519	590	107	must	must	MD
12519	590	108	be	be	VB
12519	590	109	taken	take	VBN
12519	590	110	in	in	IN
12519	590	111	frying	frying	NN
12519	590	112	;	;	:
12519	590	113	instead	instead	RB
12519	590	114	of	of	IN
12519	590	115	parsley	parsley	NN
12519	590	116	,	,	,
12519	590	117	you	-PRON-	PRP
12519	590	118	may	may	MD
12519	590	119	use	use	VB
12519	590	120	any	any	DT
12519	590	121	kind	kind	NN
12519	590	122	of	of	IN
12519	590	123	sweet	sweet	JJ
12519	590	124	herb	herb	NN
12519	590	125	or	or	CC
12519	590	126	onion	onion	NN
12519	590	127	chopped	chop	VBD
12519	590	128	fine	fine	JJ
12519	590	129	,	,	,
12519	590	130	anchovy	anchovy	NNP
12519	590	131	minced	minced	NNP
12519	590	132	,	,	,
12519	590	133	rasped	rasped	JJ
12519	590	134	beef	beef	NN
12519	590	135	,	,	,
12519	590	136	ham	ham	NN
12519	590	137	or	or	CC
12519	590	138	tongue	tongue	NN
12519	590	139	.	.	.
12519	591	1	*	*	NFP
12519	591	2	*	*	NFP
12519	591	3	*	*	NFP
12519	591	4	*	*	NFP
12519	591	5	*	*	NFP
12519	591	6	GASPACHO	GASPACHO	NNP
12519	591	7	--	--	:
12519	591	8	SPANISH	SPANISH	NNS
12519	591	9	Put	put	VBP
12519	591	10	some	some	DT
12519	591	11	soft	soft	JJ
12519	591	12	biscuit	biscuit	NN
12519	591	13	or	or	CC
12519	591	14	toasted	toast	VBN
12519	591	15	bread	bread	NN
12519	591	16	in	in	IN
12519	591	17	the	the	DT
12519	591	18	bottom	bottom	NN
12519	591	19	of	of	IN
12519	591	20	a	a	DT
12519	591	21	sallad	sallad	JJ
12519	591	22	bowl	bowl	NN
12519	591	23	,	,	,
12519	591	24	put	put	VBN
12519	591	25	in	in	RP
12519	591	26	a	a	DT
12519	591	27	layer	layer	NN
12519	591	28	of	of	IN
12519	591	29	sliced	sliced	JJ
12519	591	30	tomatos	tomatos	NN
12519	591	31	with	with	IN
12519	591	32	the	the	DT
12519	591	33	skin	skin	NN
12519	591	34	taken	take	VBN
12519	591	35	off	off	RP
12519	591	36	,	,	,
12519	591	37	and	and	CC
12519	591	38	one	one	CD
12519	591	39	of	of	IN
12519	591	40	sliced	sliced	JJ
12519	591	41	cucumbers	cucumber	NNS
12519	591	42	,	,	,
12519	591	43	sprinkled	sprinkle	VBN
12519	591	44	with	with	IN
12519	591	45	pepper	pepper	NN
12519	591	46	,	,	,
12519	591	47	salt	salt	NN
12519	591	48	,	,	,
12519	591	49	and	and	CC
12519	591	50	chopped	chop	VBD
12519	591	51	onion	onion	NN
12519	591	52	;	;	:
12519	591	53	do	do	VB
12519	591	54	this	this	DT
12519	591	55	until	until	IN
12519	591	56	the	the	DT
12519	591	57	bowl	bowl	NN
12519	591	58	is	be	VBZ
12519	591	59	full	full	JJ
12519	591	60	;	;	:
12519	591	61	stew	stew	VB
12519	591	62	some	some	DT
12519	591	63	tomatos	tomatos	NN
12519	591	64	quite	quite	RB
12519	591	65	soft	soft	JJ
12519	591	66	,	,	,
12519	591	67	strain	strain	VB
12519	591	68	the	the	DT
12519	591	69	juice	juice	NN
12519	591	70	,	,	,
12519	591	71	mix	mix	VB
12519	591	72	in	in	IN
12519	591	73	some	some	DT
12519	591	74	mustard	mustard	NN
12519	591	75	,	,	,
12519	591	76	oil	oil	NN
12519	591	77	,	,	,
12519	591	78	and	and	CC
12519	591	79	water	water	NN
12519	591	80	,	,	,
12519	591	81	and	and	CC
12519	591	82	pour	pour	VB
12519	591	83	over	over	IN
12519	591	84	it	-PRON-	PRP
12519	591	85	;	;	:
12519	591	86	make	make	VB
12519	591	87	it	-PRON-	PRP
12519	591	88	two	two	CD
12519	591	89	hours	hour	NNS
12519	591	90	before	before	IN
12519	591	91	it	-PRON-	PRP
12519	591	92	is	be	VBZ
12519	591	93	eaten	eat	VBN
12519	591	94	.	.	.
12519	592	1	*	*	NFP
12519	592	2	*	*	NFP
12519	592	3	*	*	NFP
12519	592	4	*	*	NFP
12519	592	5	*	*	NFP
12519	592	6	EGGS	EGGS	NNP
12519	592	7	AND	and	CC
12519	592	8	TOMATOS	tomatos	NN
12519	592	9	.	.	.
12519	593	1	Peel	peel	VB
12519	593	2	the	the	DT
12519	593	3	skins	skin	NNS
12519	593	4	from	from	IN
12519	593	5	a	a	DT
12519	593	6	dozen	dozen	NN
12519	593	7	large	large	JJ
12519	593	8	tomatos	tomato	NNS
12519	593	9	,	,	,
12519	593	10	put	put	VBD
12519	593	11	four	four	CD
12519	593	12	ounces	ounce	NNS
12519	593	13	of	of	IN
12519	593	14	butter	butter	NN
12519	593	15	in	in	IN
12519	593	16	a	a	DT
12519	593	17	frying	fry	VBG
12519	593	18	pan	pan	NN
12519	593	19	,	,	,
12519	593	20	add	add	VB
12519	593	21	some	some	DT
12519	593	22	salt	salt	NN
12519	593	23	,	,	,
12519	593	24	pepper	pepper	NN
12519	593	25	,	,	,
12519	593	26	and	and	CC
12519	593	27	a	a	DT
12519	593	28	little	little	JJ
12519	593	29	chopped	chopped	JJ
12519	593	30	onion	onion	NN
12519	593	31	;	;	:
12519	593	32	fry	fry	VB
12519	593	33	them	-PRON-	PRP
12519	593	34	a	a	DT
12519	593	35	few	few	JJ
12519	593	36	minutes	minute	NNS
12519	593	37	,	,	,
12519	593	38	add	add	VB
12519	593	39	the	the	DT
12519	593	40	tomatos	tomatos	NN
12519	593	41	,	,	,
12519	593	42	and	and	CC
12519	593	43	chop	chop	VB
12519	593	44	them	-PRON-	PRP
12519	593	45	while	while	IN
12519	593	46	frying	fry	VBG
12519	593	47	;	;	:
12519	593	48	when	when	WRB
12519	593	49	nearly	nearly	RB
12519	593	50	done	do	VBN
12519	593	51	,	,	,
12519	593	52	break	break	VB
12519	593	53	in	in	IN
12519	593	54	six	six	CD
12519	593	55	eggs	egg	NNS
12519	593	56	,	,	,
12519	593	57	stir	stir	VB
12519	593	58	them	-PRON-	PRP
12519	593	59	quickly	quickly	RB
12519	593	60	,	,	,
12519	593	61	and	and	CC
12519	593	62	serve	serve	VB
12519	593	63	them	-PRON-	PRP
12519	593	64	up	up	RP
12519	593	65	.	.	.
12519	594	1	*	*	NFP
12519	594	2	*	*	NFP
12519	594	3	*	*	NFP
12519	594	4	*	*	NFP
12519	594	5	*	*	NFP
12519	594	6	TO	to	IN
12519	594	7	FRICASSEE	FRICASSEE	NNP
12519	594	8	EGGS	EGGS	NNP
12519	594	9	.	.	.
12519	595	1	Boil	Boil	NNP
12519	595	2	six	six	CD
12519	595	3	eggs	egg	NNS
12519	595	4	for	for	IN
12519	595	5	five	five	CD
12519	595	6	minutes	minute	NNS
12519	595	7	,	,	,
12519	595	8	lay	lie	VBD
12519	595	9	them	-PRON-	PRP
12519	595	10	in	in	IN
12519	595	11	cold	cold	JJ
12519	595	12	water	water	NN
12519	595	13	,	,	,
12519	595	14	peel	peel	VB
12519	595	15	them	-PRON-	PRP
12519	595	16	carefully	carefully	RB
12519	595	17	,	,	,
12519	595	18	dredge	dredge	VB
12519	595	19	them	-PRON-	PRP
12519	595	20	lightly	lightly	RB
12519	595	21	with	with	IN
12519	595	22	flour	flour	NN
12519	595	23	,	,	,
12519	595	24	beat	beat	VB
12519	595	25	one	one	CD
12519	595	26	egg	egg	NN
12519	595	27	light	light	NN
12519	595	28	,	,	,
12519	595	29	dip	dip	VB
12519	595	30	the	the	DT
12519	595	31	hard	hard	JJ
12519	595	32	eggs	egg	NNS
12519	595	33	in	in	RB
12519	595	34	,	,	,
12519	595	35	roll	roll	VB
12519	595	36	them	-PRON-	PRP
12519	595	37	in	in	IN
12519	595	38	bread	bread	NN
12519	595	39	crumbs	crumb	NNS
12519	595	40	,	,	,
12519	595	41	seasoned	season	VBN
12519	595	42	with	with	IN
12519	595	43	pepper	pepper	NN
12519	595	44	,	,	,
12519	595	45	salt	salt	NN
12519	595	46	,	,	,
12519	595	47	and	and	CC
12519	595	48	grated	grate	VBD
12519	595	49	nutmeg	nutmeg	NNS
12519	595	50	;	;	:
12519	595	51	cover	cover	VB
12519	595	52	them	-PRON-	PRP
12519	595	53	well	well	RB
12519	595	54	with	with	IN
12519	595	55	this	this	DT
12519	595	56	,	,	,
12519	595	57	and	and	CC
12519	595	58	let	let	VB
12519	595	59	them	-PRON-	PRP
12519	595	60	stand	stand	VB
12519	595	61	some	some	DT
12519	595	62	time	time	NN
12519	595	63	to	to	TO
12519	595	64	dry	dry	VB
12519	595	65	--	--	:
12519	595	66	fry	fry	VB
12519	595	67	them	-PRON-	PRP
12519	595	68	in	in	IN
12519	595	69	boiling	boil	VBG
12519	595	70	lard	lard	NN
12519	595	71	,	,	,
12519	595	72	and	and	CC
12519	595	73	serve	serve	VB
12519	595	74	them	-PRON-	PRP
12519	595	75	up	up	RP
12519	595	76	with	with	IN
12519	595	77	any	any	DT
12519	595	78	kind	kind	NN
12519	595	79	of	of	IN
12519	595	80	rich	rich	JJ
12519	595	81	,	,	,
12519	595	82	well	well	RB
12519	595	83	seasoned	seasoned	JJ
12519	595	84	gravy	gravy	NN
12519	595	85	,	,	,
12519	595	86	and	and	CC
12519	595	87	garnish	garnish	VB
12519	595	88	with	with	IN
12519	595	89	crisped	crisped	JJ
12519	595	90	parsley	parsley	NNP
12519	595	91	.	.	.
12519	596	1	*	*	NFP
12519	596	2	*	*	NFP
12519	596	3	*	*	NFP
12519	596	4	*	*	NFP
12519	596	5	*	*	NFP
12519	596	6	SAUCES	sauce	NNS
12519	596	7	.	.	.
12519	597	1	FISH	FISH	NNS
12519	597	2	SAUCE	SAUCE	NNP
12519	597	3	,	,	,
12519	597	4	TO	to	TO
12519	597	5	KEEP	KEEP	NNP
12519	597	6	A	a	DT
12519	597	7	YEAR	year	NN
12519	597	8	.	.	.
12519	598	1	Chop	Chop	NNP
12519	598	2	twenty	twenty	CD
12519	598	3	-	-	HYPH
12519	598	4	four	four	CD
12519	598	5	anchovies	anchovy	NNS
12519	598	6	,	,	,
12519	598	7	bones	bone	NNS
12519	598	8	and	and	CC
12519	598	9	all	all	DT
12519	598	10	,	,	,
12519	598	11	two	two	CD
12519	598	12	shallots	shallot	NNS
12519	598	13	,	,	,
12519	598	14	a	a	DT
12519	598	15	handful	handful	NN
12519	598	16	of	of	IN
12519	598	17	scraped	scrape	VBN
12519	598	18	horse	horse	NN
12519	598	19	radish	radish	NN
12519	598	20	,	,	,
12519	598	21	four	four	CD
12519	598	22	blades	blade	NNS
12519	598	23	of	of	IN
12519	598	24	mace	mace	NN
12519	598	25	,	,	,
12519	598	26	one	one	CD
12519	598	27	quart	quart	NN
12519	598	28	of	of	IN
12519	598	29	white	white	JJ
12519	598	30	wine	wine	NN
12519	598	31	,	,	,
12519	598	32	one	one	CD
12519	598	33	pint	pint	NN
12519	598	34	of	of	IN
12519	598	35	anchovy	anchovy	JJ
12519	598	36	liquor	liquor	NN
12519	598	37	,	,	,
12519	598	38	one	one	CD
12519	598	39	pint	pint	NN
12519	598	40	of	of	IN
12519	598	41	claret	claret	NN
12519	598	42	,	,	,
12519	598	43	twelve	twelve	CD
12519	598	44	cloves	clove	NNS
12519	598	45	,	,	,
12519	598	46	and	and	CC
12519	598	47	twelve	twelve	CD
12519	598	48	pepper	pepper	NN
12519	598	49	corns	corn	NNS
12519	598	50	;	;	:
12519	598	51	boil	boil	VB
12519	598	52	them	-PRON-	PRP
12519	598	53	together	together	RB
12519	598	54	till	till	IN
12519	598	55	reduced	reduce	VBN
12519	598	56	to	to	IN
12519	598	57	a	a	DT
12519	598	58	quart	quart	NN
12519	598	59	,	,	,
12519	598	60	then	then	RB
12519	598	61	strain	strain	VB
12519	598	62	it	-PRON-	PRP
12519	598	63	off	off	RP
12519	598	64	into	into	IN
12519	598	65	a	a	DT
12519	598	66	bottle	bottle	NN
12519	598	67	for	for	IN
12519	598	68	use	use	NN
12519	598	69	Two	two	CD
12519	598	70	spoonsful	spoonsful	JJ
12519	598	71	will	will	MD
12519	598	72	be	be	VB
12519	598	73	sufficient	sufficient	JJ
12519	598	74	for	for	IN
12519	598	75	a	a	DT
12519	598	76	pound	pound	NN
12519	598	77	of	of	IN
12519	598	78	butter	butter	NN
12519	598	79	.	.	.
12519	599	1	*	*	NFP
12519	599	2	*	*	NFP
12519	599	3	*	*	NFP
12519	599	4	*	*	NFP
12519	599	5	*	*	NFP
12519	599	6	SAUCE	SAUCE	VBN
12519	599	7	FOR	for	IN
12519	599	8	WILD	WILD	NNS
12519	599	9	FOWL	FOWL	VBN
12519	599	10	.	.	.
12519	600	1	Take	take	VB
12519	600	2	a	a	DT
12519	600	3	gill	gill	NN
12519	600	4	of	of	IN
12519	600	5	claret	claret	NN
12519	600	6	,	,	,
12519	600	7	with	with	IN
12519	600	8	as	as	RB
12519	600	9	much	much	JJ
12519	600	10	water	water	NN
12519	600	11	,	,	,
12519	600	12	some	some	DT
12519	600	13	grated	grate	VBN
12519	600	14	bread	bread	NN
12519	600	15	,	,	,
12519	600	16	three	three	CD
12519	600	17	heads	head	NNS
12519	600	18	of	of	IN
12519	600	19	shallots	shallot	NNS
12519	600	20	,	,	,
12519	600	21	a	a	DT
12519	600	22	little	little	JJ
12519	600	23	whole	whole	JJ
12519	600	24	pepper	pepper	NN
12519	600	25	,	,	,
12519	600	26	mace	mace	NN
12519	600	27	,	,	,
12519	600	28	grated	grate	VBD
12519	600	29	nutmeg	nutmeg	NNP
12519	600	30	,	,	,
12519	600	31	and	and	CC
12519	600	32	salt	salt	NN
12519	600	33	;	;	:
12519	600	34	let	let	VB
12519	600	35	them	-PRON-	PRP
12519	600	36	stew	stew	VB
12519	600	37	over	over	IN
12519	600	38	the	the	DT
12519	600	39	fire	fire	NN
12519	600	40	,	,	,
12519	600	41	then	then	RB
12519	600	42	beat	beat	VB
12519	600	43	it	-PRON-	PRP
12519	600	44	up	up	RP
12519	600	45	with	with	IN
12519	600	46	butter	butter	NN
12519	600	47	,	,	,
12519	600	48	and	and	CC
12519	600	49	put	put	VBD
12519	600	50	it	-PRON-	PRP
12519	600	51	under	under	IN
12519	600	52	the	the	DT
12519	600	53	wild	wild	JJ
12519	600	54	fowl	fowl	NN
12519	600	55	,	,	,
12519	600	56	which	which	WDT
12519	600	57	being	be	VBG
12519	600	58	a	a	DT
12519	600	59	little	little	RB
12519	600	60	roasted	roasted	JJ
12519	600	61	,	,	,
12519	600	62	will	will	MD
12519	600	63	afford	afford	VB
12519	600	64	gravy	gravy	NN
12519	600	65	to	to	TO
12519	600	66	mix	mix	VB
12519	600	67	with	with	IN
12519	600	68	this	this	DT
12519	600	69	sauce	sauce	NN
12519	600	70	.	.	.
12519	601	1	*	*	NFP
12519	601	2	*	*	NFP
12519	601	3	*	*	NFP
12519	601	4	*	*	NFP
12519	601	5	*	*	NFP
12519	601	6	SAUCE	SAUCE	VBN
12519	601	7	FOR	for	IN
12519	601	8	BOILED	boil	VBN
12519	601	9	RABBITS	RABBITS	NNP
12519	601	10	.	.	.
12519	602	1	Boil	boil	VB
12519	602	2	the	the	DT
12519	602	3	livers	liver	NNS
12519	602	4	,	,	,
12519	602	5	and	and	CC
12519	602	6	shred	shre	VBD
12519	602	7	them	-PRON-	PRP
12519	602	8	very	very	RB
12519	602	9	small	small	JJ
12519	602	10	,	,	,
12519	602	11	chop	chop	VBP
12519	602	12	two	two	CD
12519	602	13	eggs	egg	NNS
12519	602	14	not	not	RB
12519	602	15	boiled	boil	VBN
12519	602	16	very	very	RB
12519	602	17	hard	hard	RB
12519	602	18	,	,	,
12519	602	19	a	a	DT
12519	602	20	large	large	JJ
12519	602	21	spoonful	spoonful	NN
12519	602	22	of	of	IN
12519	602	23	grated	grate	VBN
12519	602	24	white	white	JJ
12519	602	25	bread	bread	NN
12519	602	26	,	,	,
12519	602	27	some	some	DT
12519	602	28	broth	broth	NN
12519	602	29	,	,	,
12519	602	30	sweet	sweet	JJ
12519	602	31	herbs	herb	NNS
12519	602	32	,	,	,
12519	602	33	two	two	CD
12519	602	34	spoonsful	spoonsful	JJ
12519	602	35	of	of	IN
12519	602	36	white	white	JJ
12519	602	37	wine	wine	NN
12519	602	38	,	,	,
12519	602	39	one	one	CD
12519	602	40	of	of	IN
12519	602	41	vinegar	vinegar	NN
12519	602	42	,	,	,
12519	602	43	a	a	DT
12519	602	44	little	little	JJ
12519	602	45	salt	salt	NN
12519	602	46	,	,	,
12519	602	47	and	and	CC
12519	602	48	some	some	DT
12519	602	49	butter	butter	NN
12519	602	50	;	;	:
12519	602	51	stir	stir	VB
12519	602	52	all	all	DT
12519	602	53	together	together	RB
12519	602	54	,	,	,
12519	602	55	and	and	CC
12519	602	56	take	take	VB
12519	602	57	care	care	NN
12519	602	58	the	the	DT
12519	602	59	butter	butter	NN
12519	602	60	does	do	VBZ
12519	602	61	not	not	RB
12519	602	62	oil	oil	VB
12519	602	63	.	.	.
12519	603	1	*	*	NFP
12519	603	2	*	*	NFP
12519	603	3	*	*	NFP
12519	603	4	*	*	NFP
12519	603	5	*	*	NFP
12519	603	6	GRAVY	GRAVY	NNS
12519	603	7	.	.	.
12519	604	1	Take	take	VB
12519	604	2	a	a	DT
12519	604	3	rasher	rasher	NN
12519	604	4	or	or	CC
12519	604	5	two	two	CD
12519	604	6	of	of	IN
12519	604	7	bacon	bacon	NN
12519	604	8	,	,	,
12519	604	9	and	and	CC
12519	604	10	lay	lie	VBD
12519	604	11	it	-PRON-	PRP
12519	604	12	at	at	IN
12519	604	13	the	the	DT
12519	604	14	bottom	bottom	NN
12519	604	15	of	of	IN
12519	604	16	a	a	DT
12519	604	17	stew	stew	JJ
12519	604	18	pan	pan	NN
12519	604	19	,	,	,
12519	604	20	putting	put	VBG
12519	604	21	either	either	DT
12519	604	22	veal	veal	NN
12519	604	23	,	,	,
12519	604	24	mutton	mutton	NN
12519	604	25	,	,	,
12519	604	26	or	or	CC
12519	604	27	beef	beef	NN
12519	604	28	,	,	,
12519	604	29	cut	cut	VBN
12519	604	30	in	in	IN
12519	604	31	slices	slice	NNS
12519	604	32	,	,	,
12519	604	33	over	over	IN
12519	604	34	it	-PRON-	PRP
12519	604	35	;	;	:
12519	604	36	then	then	RB
12519	604	37	add	add	VB
12519	604	38	some	some	DT
12519	604	39	sliced	slice	VBN
12519	604	40	onions	onion	NNS
12519	604	41	,	,	,
12519	604	42	turnips	turnip	NNS
12519	604	43	,	,	,
12519	604	44	carrots	carrot	NNS
12519	604	45	,	,	,
12519	604	46	celery	celery	NN
12519	604	47	,	,	,
12519	604	48	a	a	DT
12519	604	49	little	little	JJ
12519	604	50	thyme	thyme	NNS
12519	604	51	,	,	,
12519	604	52	and	and	CC
12519	604	53	alspice	alspice	NN
12519	604	54	.	.	.
12519	605	1	Put	put	VB
12519	605	2	in	in	RP
12519	605	3	a	a	DT
12519	605	4	little	little	JJ
12519	605	5	water	water	NN
12519	605	6	,	,	,
12519	605	7	and	and	CC
12519	605	8	set	set	VBD
12519	605	9	it	-PRON-	PRP
12519	605	10	on	on	IN
12519	605	11	the	the	DT
12519	605	12	fire	fire	NN
12519	605	13	,	,	,
12519	605	14	stewing	stew	VBG
12519	605	15	till	till	IN
12519	605	16	it	-PRON-	PRP
12519	605	17	be	be	VB
12519	605	18	brown	brown	JJ
12519	605	19	at	at	IN
12519	605	20	the	the	DT
12519	605	21	bottom	bottom	NN
12519	605	22	,	,	,
12519	605	23	which	which	WDT
12519	605	24	you	-PRON-	PRP
12519	605	25	will	will	MD
12519	605	26	know	know	VB
12519	605	27	from	from	IN
12519	605	28	the	the	DT
12519	605	29	pan	pan	NN
12519	605	30	's	's	POS
12519	605	31	hissing	hissing	NN
12519	605	32	;	;	:
12519	605	33	then	then	RB
12519	605	34	pour	pour	VB
12519	605	35	boiling	boil	VBG
12519	605	36	water	water	NN
12519	605	37	over	over	IN
12519	605	38	it	-PRON-	PRP
12519	605	39	,	,	,
12519	605	40	and	and	CC
12519	605	41	stew	stew	VB
12519	605	42	it	-PRON-	PRP
12519	605	43	an	an	DT
12519	605	44	hour	hour	NN
12519	605	45	and	and	CC
12519	605	46	a	a	DT
12519	605	47	half	half	NN
12519	605	48	;	;	:
12519	605	49	but	but	CC
12519	605	50	the	the	DT
12519	605	51	time	time	NN
12519	605	52	must	must	MD
12519	605	53	be	be	VB
12519	605	54	regulated	regulate	VBN
12519	605	55	by	by	IN
12519	605	56	the	the	DT
12519	605	57	quantity	quantity	NN
12519	605	58	.	.	.
12519	606	1	Season	season	VB
12519	606	2	it	-PRON-	PRP
12519	606	3	with	with	IN
12519	606	4	salt	salt	NN
12519	606	5	and	and	CC
12519	606	6	pepper	pepper	NN
12519	606	7	.	.	.
12519	607	1	*	*	NFP
12519	607	2	*	*	NFP
12519	607	3	*	*	NFP
12519	607	4	*	*	NFP
12519	607	5	*	*	NFP
12519	607	6	FORCEMEAT	forcemeat	NN
12519	607	7	BALLS	ball	NNS
12519	607	8	.	.	.
12519	608	1	Take	take	VB
12519	608	2	half	half	PDT
12519	608	3	a	a	DT
12519	608	4	pound	pound	NN
12519	608	5	of	of	IN
12519	608	6	veal	veal	NN
12519	608	7	,	,	,
12519	608	8	and	and	CC
12519	608	9	half	half	PDT
12519	608	10	a	a	DT
12519	608	11	pound	pound	NN
12519	608	12	of	of	IN
12519	608	13	suet	suet	NN
12519	608	14	cut	cut	VBN
12519	608	15	fine	fine	JJ
12519	608	16	,	,	,
12519	608	17	and	and	CC
12519	608	18	beat	beat	VBD
12519	608	19	in	in	IN
12519	608	20	a	a	DT
12519	608	21	marble	marble	NN
12519	608	22	mortar	mortar	NN
12519	608	23	or	or	CC
12519	608	24	wooden	wooden	JJ
12519	608	25	bowl	bowl	NN
12519	608	26	;	;	:
12519	608	27	add	add	VB
12519	608	28	a	a	DT
12519	608	29	few	few	JJ
12519	608	30	sweet	sweet	JJ
12519	608	31	herbs	herb	NNS
12519	608	32	shred	shre	VBD
12519	608	33	fine	fine	RB
12519	608	34	,	,	,
12519	608	35	a	a	DT
12519	608	36	little	little	JJ
12519	608	37	mace	mace	NN
12519	608	38	pounded	pound	VBD
12519	608	39	fine	fine	JJ
12519	608	40	,	,	,
12519	608	41	a	a	DT
12519	608	42	small	small	JJ
12519	608	43	nutmeg	nutmeg	NNS
12519	608	44	grated	grate	VBD
12519	608	45	,	,	,
12519	608	46	a	a	DT
12519	608	47	little	little	JJ
12519	608	48	lemon	lemon	NN
12519	608	49	peel	peel	NN
12519	608	50	,	,	,
12519	608	51	some	some	DT
12519	608	52	pepper	pepper	NN
12519	608	53	and	and	CC
12519	608	54	salt	salt	NN
12519	608	55	,	,	,
12519	608	56	and	and	CC
12519	608	57	the	the	DT
12519	608	58	yelks	yelk	NNS
12519	608	59	of	of	IN
12519	608	60	two	two	CD
12519	608	61	eggs	egg	NNS
12519	608	62	;	;	:
12519	608	63	mix	mix	VB
12519	608	64	them	-PRON-	PRP
12519	608	65	well	well	RB
12519	608	66	together	together	RB
12519	608	67	,	,	,
12519	608	68	and	and	CC
12519	608	69	make	make	VB
12519	608	70	them	-PRON-	PRP
12519	608	71	into	into	IN
12519	608	72	balls	ball	NNS
12519	608	73	and	and	CC
12519	608	74	long	long	JJ
12519	608	75	pieces	piece	NNS
12519	608	76	--	--	:
12519	608	77	then	then	RB
12519	608	78	roll	roll	VB
12519	608	79	them	-PRON-	PRP
12519	608	80	in	in	IN
12519	608	81	flour	flour	NN
12519	608	82	,	,	,
12519	608	83	and	and	CC
12519	608	84	fry	fry	VB
12519	608	85	them	-PRON-	PRP
12519	608	86	brown	brown	JJ
12519	608	87	.	.	.
12519	609	1	If	if	IN
12519	609	2	they	-PRON-	PRP
12519	609	3	are	be	VBP
12519	609	4	for	for	IN
12519	609	5	the	the	DT
12519	609	6	use	use	NN
12519	609	7	of	of	IN
12519	609	8	white	white	JJ
12519	609	9	sauce	sauce	NN
12519	609	10	,	,	,
12519	609	11	do	do	VBP
12519	609	12	not	not	RB
12519	609	13	fry	fry	VB
12519	609	14	them	-PRON-	PRP
12519	609	15	,	,	,
12519	609	16	but	but	CC
12519	609	17	put	put	VBD
12519	609	18	them	-PRON-	PRP
12519	609	19	in	in	IN
12519	609	20	a	a	DT
12519	609	21	sauce	sauce	NN
12519	609	22	-	-	HYPH
12519	609	23	pan	pan	NN
12519	609	24	of	of	IN
12519	609	25	hot	hot	JJ
12519	609	26	water	water	NN
12519	609	27	and	and	CC
12519	609	28	let	let	VB
12519	609	29	them	-PRON-	PRP
12519	609	30	boil	boil	VB
12519	609	31	a	a	DT
12519	609	32	few	few	JJ
12519	609	33	minutes	minute	NNS
12519	609	34	.	.	.
12519	610	1	*	*	NFP
12519	610	2	*	*	NFP
12519	610	3	*	*	NFP
12519	610	4	*	*	NFP
12519	610	5	*	*	NFP
12519	610	6	SAUCE	SAUCE	VBN
12519	610	7	FOR	for	IN
12519	610	8	BOILED	BOILED	NNP
12519	610	9	DUCKS	DUCKS	NNPS
12519	610	10	OR	or	CC
12519	610	11	RABBITS	RABBITS	NNP
12519	610	12	.	.	.
12519	611	1	Pour	pour	NN
12519	611	2	boiled	boil	VBD
12519	611	3	onions	onion	NNS
12519	611	4	over	over	IN
12519	611	5	your	-PRON-	PRP$
12519	611	6	ducks	duck	NNS
12519	611	7	,	,	,
12519	611	8	or	or	CC
12519	611	9	rabbits	rabbit	NNS
12519	611	10	,	,	,
12519	611	11	prepared	prepare	VBN
12519	611	12	in	in	IN
12519	611	13	this	this	DT
12519	611	14	manner	manner	NN
12519	611	15	:	:	:
12519	611	16	peel	peel	VB
12519	611	17	some	some	DT
12519	611	18	onions	onion	NNS
12519	611	19	,	,	,
12519	611	20	and	and	CC
12519	611	21	boil	boil	VB
12519	611	22	them	-PRON-	PRP
12519	611	23	in	in	IN
12519	611	24	plenty	plenty	NN
12519	611	25	of	of	IN
12519	611	26	water	water	NN
12519	611	27	;	;	:
12519	611	28	then	then	RB
12519	611	29	change	change	VB
12519	611	30	the	the	DT
12519	611	31	first	first	JJ
12519	611	32	water	water	NN
12519	611	33	,	,	,
12519	611	34	and	and	CC
12519	611	35	boil	boil	VB
12519	611	36	them	-PRON-	PRP
12519	611	37	two	two	CD
12519	611	38	hours	hour	NNS
12519	611	39	:	:	:
12519	611	40	take	take	VB
12519	611	41	them	-PRON-	PRP
12519	611	42	up	up	RP
12519	611	43	and	and	CC
12519	611	44	put	put	VB
12519	611	45	them	-PRON-	PRP
12519	611	46	in	in	IN
12519	611	47	a	a	DT
12519	611	48	colander	colander	NN
12519	611	49	to	to	TO
12519	611	50	drain	drain	VB
12519	611	51	,	,	,
12519	611	52	and	and	CC
12519	611	53	afterwards	afterwards	RB
12519	611	54	chop	chop	VB
12519	611	55	them	-PRON-	PRP
12519	611	56	on	on	IN
12519	611	57	a	a	DT
12519	611	58	board	board	NN
12519	611	59	;	;	:
12519	611	60	then	then	RB
12519	611	61	put	put	VB
12519	611	62	them	-PRON-	PRP
12519	611	63	in	in	IN
12519	611	64	a	a	DT
12519	611	65	sauce	sauce	NN
12519	611	66	-	-	HYPH
12519	611	67	pan	pan	NN
12519	611	68	,	,	,
12519	611	69	sprinkle	sprinkle	VB
12519	611	70	a	a	DT
12519	611	71	little	little	JJ
12519	611	72	flour	flour	NN
12519	611	73	over	over	IN
12519	611	74	them	-PRON-	PRP
12519	611	75	,	,	,
12519	611	76	and	and	CC
12519	611	77	put	put	VBD
12519	611	78	in	in	RP
12519	611	79	a	a	DT
12519	611	80	large	large	JJ
12519	611	81	piece	piece	NN
12519	611	82	of	of	IN
12519	611	83	butter	butter	NN
12519	611	84	,	,	,
12519	611	85	with	with	IN
12519	611	86	a	a	DT
12519	611	87	little	little	JJ
12519	611	88	milk	milk	NN
12519	611	89	or	or	CC
12519	611	90	cream	cream	NN
12519	611	91	.	.	.
12519	612	1	Set	set	VB
12519	612	2	them	-PRON-	PRP
12519	612	3	over	over	IN
12519	612	4	the	the	DT
12519	612	5	fire	fire	NN
12519	612	6	,	,	,
12519	612	7	and	and	CC
12519	612	8	when	when	WRB
12519	612	9	the	the	DT
12519	612	10	butter	butter	NN
12519	612	11	is	be	VBZ
12519	612	12	melted	melt	VBN
12519	612	13	,	,	,
12519	612	14	they	-PRON-	PRP
12519	612	15	will	will	MD
12519	612	16	be	be	VB
12519	612	17	done	do	VBN
12519	612	18	enough	enough	RB
12519	612	19	.	.	.
12519	613	1	This	this	DT
12519	613	2	is	be	VBZ
12519	613	3	a	a	DT
12519	613	4	good	good	JJ
12519	613	5	sauce	sauce	NN
12519	613	6	for	for	IN
12519	613	7	mutton	mutton	NN
12519	613	8	also	also	RB
12519	613	9	.	.	.
12519	614	1	*	*	NFP
12519	614	2	*	*	NFP
12519	614	3	*	*	NFP
12519	614	4	*	*	NFP
12519	614	5	*	*	NFP
12519	614	6	LOBSTER	LOBSTER	NNP
12519	614	7	SAUCE	SAUCE	NNP
12519	614	8	.	.	.
12519	615	1	Boil	boil	VB
12519	615	2	a	a	DT
12519	615	3	little	little	JJ
12519	615	4	mace	mace	NN
12519	615	5	,	,	,
12519	615	6	and	and	CC
12519	615	7	whole	whole	JJ
12519	615	8	pepper	pepper	NN
12519	615	9	,	,	,
12519	615	10	long	long	JJ
12519	615	11	enough	enough	RB
12519	615	12	to	to	TO
12519	615	13	take	take	VB
12519	615	14	out	out	RP
12519	615	15	the	the	DT
12519	615	16	strong	strong	JJ
12519	615	17	taste	taste	NN
12519	615	18	of	of	IN
12519	615	19	the	the	DT
12519	615	20	spice	spice	NN
12519	615	21	;	;	:
12519	615	22	then	then	RB
12519	615	23	strain	strain	VB
12519	615	24	it	-PRON-	PRP
12519	615	25	off	off	RP
12519	615	26	,	,	,
12519	615	27	and	and	CC
12519	615	28	melt	melt	VB
12519	615	29	three	three	CD
12519	615	30	quarters	quarter	NNS
12519	615	31	of	of	IN
12519	615	32	a	a	DT
12519	615	33	pound	pound	NN
12519	615	34	of	of	IN
12519	615	35	butter	butter	NN
12519	615	36	in	in	IN
12519	615	37	it	-PRON-	PRP
12519	615	38	.	.	.
12519	616	1	Cut	cut	VB
12519	616	2	the	the	DT
12519	616	3	lobster	lobster	NN
12519	616	4	in	in	IN
12519	616	5	very	very	RB
12519	616	6	small	small	JJ
12519	616	7	pieces	piece	NNS
12519	616	8	,	,	,
12519	616	9	and	and	CC
12519	616	10	stew	stew	VB
12519	616	11	it	-PRON-	PRP
12519	616	12	till	till	IN
12519	616	13	it	-PRON-	PRP
12519	616	14	is	be	VBZ
12519	616	15	tender	tender	JJ
12519	616	16	.	.	.
12519	617	1	*	*	NFP
12519	617	2	*	*	NFP
12519	617	3	*	*	NFP
12519	617	4	*	*	NFP
12519	617	5	*	*	NFP
12519	617	6	SHRIMP	SHRIMP	NNP
12519	617	7	SAUCE	SAUCE	NNP
12519	617	8	.	.	.
12519	618	1	Wash	wash	VB
12519	618	2	half	half	PDT
12519	618	3	a	a	DT
12519	618	4	pint	pint	NN
12519	618	5	of	of	IN
12519	618	6	shrimps	shrimp	VBZ
12519	618	7	very	very	RB
12519	618	8	clean	clean	JJ
12519	618	9	--	--	:
12519	618	10	mince	mince	NN
12519	618	11	and	and	CC
12519	618	12	put	put	VBD
12519	618	13	them	-PRON-	PRP
12519	618	14	in	in	IN
12519	618	15	a	a	DT
12519	618	16	stew	stew	NN
12519	618	17	-	-	HYPH
12519	618	18	pan	pan	NN
12519	618	19	,	,	,
12519	618	20	with	with	IN
12519	618	21	a	a	DT
12519	618	22	spoonful	spoonful	NN
12519	618	23	of	of	IN
12519	618	24	anchovy	anchovy	JJ
12519	618	25	liquor	liquor	NN
12519	618	26	,	,	,
12519	618	27	and	and	CC
12519	618	28	a	a	DT
12519	618	29	pound	pound	NN
12519	618	30	of	of	IN
12519	618	31	thick	thick	JJ
12519	618	32	melted	melted	JJ
12519	618	33	butter	butter	NN
12519	618	34	;	;	:
12519	618	35	boil	boil	VB
12519	618	36	it	-PRON-	PRP
12519	618	37	up	up	RP
12519	618	38	for	for	IN
12519	618	39	five	five	CD
12519	618	40	minutes	minute	NNS
12519	618	41	,	,	,
12519	618	42	and	and	CC
12519	618	43	squeeze	squeeze	VB
12519	618	44	in	in	IN
12519	618	45	half	half	PDT
12519	618	46	a	a	DT
12519	618	47	lemon	lemon	NN
12519	618	48	.	.	.
12519	619	1	Toss	toss	VB
12519	619	2	it	-PRON-	PRP
12519	619	3	up	up	RP
12519	619	4	,	,	,
12519	619	5	and	and	CC
12519	619	6	put	put	VBD
12519	619	7	it	-PRON-	PRP
12519	619	8	in	in	IN
12519	619	9	a	a	DT
12519	619	10	sauce	sauce	NN
12519	619	11	-	-	HYPH
12519	619	12	boat	boat	NN
12519	619	13	.	.	.
12519	620	1	*	*	NFP
12519	620	2	*	*	NFP
12519	620	3	*	*	NFP
12519	620	4	*	*	NFP
12519	620	5	*	*	NFP
12519	620	6	OYSTER	oyster	NN
12519	620	7	SAUCE	SAUCE	VBN
12519	620	8	FOR	for	IN
12519	620	9	FISH	FISH	NNS
12519	620	10	.	.	.
12519	621	1	Scald	Scald	NNP
12519	621	2	a	a	DT
12519	621	3	pint	pint	NN
12519	621	4	of	of	IN
12519	621	5	oysters	oyster	NNS
12519	621	6	,	,	,
12519	621	7	and	and	CC
12519	621	8	strain	strain	VB
12519	621	9	them	-PRON-	PRP
12519	621	10	through	through	IN
12519	621	11	a	a	DT
12519	621	12	sieve	sieve	NN
12519	621	13	;	;	:
12519	621	14	then	then	RB
12519	621	15	wash	wash	VB
12519	621	16	some	some	DT
12519	621	17	more	more	RBR
12519	621	18	in	in	IN
12519	621	19	cold	cold	JJ
12519	621	20	water	water	NN
12519	621	21	,	,	,
12519	621	22	and	and	CC
12519	621	23	take	take	VB
12519	621	24	off	off	RP
12519	621	25	their	-PRON-	PRP$
12519	621	26	beards	beard	NNS
12519	621	27	;	;	:
12519	621	28	put	put	VB
12519	621	29	them	-PRON-	PRP
12519	621	30	in	in	IN
12519	621	31	a	a	DT
12519	621	32	stew	stew	NN
12519	621	33	-	-	HYPH
12519	621	34	pan	pan	NN
12519	621	35	,	,	,
12519	621	36	and	and	CC
12519	621	37	pour	pour	VB
12519	621	38	the	the	DT
12519	621	39	liquor	liquor	NN
12519	621	40	over	over	IN
12519	621	41	them	-PRON-	PRP
12519	621	42	;	;	:
12519	621	43	then	then	RB
12519	621	44	add	add	VB
12519	621	45	a	a	DT
12519	621	46	large	large	JJ
12519	621	47	spoonful	spoonful	NN
12519	621	48	of	of	IN
12519	621	49	anchovy	anchovy	JJ
12519	621	50	liquor	liquor	NN
12519	621	51	,	,	,
12519	621	52	half	half	PDT
12519	621	53	a	a	DT
12519	621	54	lemon	lemon	NN
12519	621	55	,	,	,
12519	621	56	two	two	CD
12519	621	57	blades	blade	NNS
12519	621	58	of	of	IN
12519	621	59	mace	mace	NN
12519	621	60	,	,	,
12519	621	61	and	and	CC
12519	621	62	thicken	thicken	VB
12519	621	63	it	-PRON-	PRP
12519	621	64	with	with	IN
12519	621	65	butter	butter	NN
12519	621	66	rolled	roll	VBN
12519	621	67	in	in	IN
12519	621	68	flour	flour	NN
12519	621	69	.	.	.
12519	622	1	Put	put	VB
12519	622	2	in	in	RP
12519	622	3	half	half	PDT
12519	622	4	a	a	DT
12519	622	5	pound	pound	NN
12519	622	6	of	of	IN
12519	622	7	butter	butter	NN
12519	622	8	,	,	,
12519	622	9	and	and	CC
12519	622	10	boil	boil	VB
12519	622	11	it	-PRON-	PRP
12519	622	12	till	till	IN
12519	622	13	it	-PRON-	PRP
12519	622	14	is	be	VBZ
12519	622	15	melted	melt	VBN
12519	622	16	--	--	:
12519	622	17	take	take	VB
12519	622	18	out	out	RP
12519	622	19	the	the	DT
12519	622	20	mace	mace	NN
12519	622	21	and	and	CC
12519	622	22	lemon	lemon	NN
12519	622	23	,	,	,
12519	622	24	and	and	CC
12519	622	25	squeeze	squeeze	VB
12519	622	26	the	the	DT
12519	622	27	lemon	lemon	NN
12519	622	28	juice	juice	NN
12519	622	29	into	into	IN
12519	622	30	the	the	DT
12519	622	31	sauce	sauce	NN
12519	622	32	;	;	:
12519	622	33	boil	boil	VB
12519	622	34	it	-PRON-	PRP
12519	622	35	,	,	,
12519	622	36	and	and	CC
12519	622	37	stir	stir	VB
12519	622	38	it	-PRON-	PRP
12519	622	39	all	all	PDT
12519	622	40	the	the	DT
12519	622	41	time	time	NN
12519	622	42	,	,	,
12519	622	43	and	and	CC
12519	622	44	put	put	VBD
12519	622	45	it	-PRON-	PRP
12519	622	46	in	in	IN
12519	622	47	a	a	DT
12519	622	48	boat	boat	NN
12519	622	49	.	.	.
12519	623	1	*	*	NFP
12519	623	2	*	*	NFP
12519	623	3	*	*	NFP
12519	623	4	*	*	NFP
12519	623	5	*	*	NFP
12519	623	6	CELERY	celery	VB
12519	623	7	SAUCE	SAUCE	VBN
12519	623	8	.	.	.
12519	624	1	Wash	wash	VB
12519	624	2	and	and	CC
12519	624	3	pare	pare	VB
12519	624	4	a	a	DT
12519	624	5	large	large	JJ
12519	624	6	bunch	bunch	NN
12519	624	7	of	of	IN
12519	624	8	celery	celery	NN
12519	624	9	very	very	RB
12519	624	10	clean	clean	JJ
12519	624	11	cut	cut	VBD
12519	624	12	it	-PRON-	PRP
12519	624	13	into	into	IN
12519	624	14	little	little	JJ
12519	624	15	bits	bit	NNS
12519	624	16	,	,	,
12519	624	17	and	and	CC
12519	624	18	boil	boil	VB
12519	624	19	it	-PRON-	PRP
12519	624	20	softly	softly	RB
12519	624	21	till	till	IN
12519	624	22	it	-PRON-	PRP
12519	624	23	is	be	VBZ
12519	624	24	tender	tender	JJ
12519	624	25	;	;	:
12519	624	26	add	add	VB
12519	624	27	half	half	PDT
12519	624	28	a	a	DT
12519	624	29	pint	pint	NN
12519	624	30	of	of	IN
12519	624	31	cream	cream	NN
12519	624	32	,	,	,
12519	624	33	some	some	DT
12519	624	34	mace	mace	NN
12519	624	35	,	,	,
12519	624	36	nutmeg	nutmeg	NNP
12519	624	37	,	,	,
12519	624	38	and	and	CC
12519	624	39	a	a	DT
12519	624	40	small	small	JJ
12519	624	41	piece	piece	NN
12519	624	42	of	of	IN
12519	624	43	butter	butter	NN
12519	624	44	rolled	roll	VBN
12519	624	45	in	in	IN
12519	624	46	flour	flour	NN
12519	624	47	;	;	:
12519	624	48	then	then	RB
12519	624	49	boil	boil	VB
12519	624	50	it	-PRON-	PRP
12519	624	51	gently	gently	RB
12519	624	52	.	.	.
12519	625	1	This	this	DT
12519	625	2	is	be	VBZ
12519	625	3	a	a	DT
12519	625	4	good	good	JJ
12519	625	5	sauce	sauce	NN
12519	625	6	for	for	IN
12519	625	7	roasted	roasted	JJ
12519	625	8	or	or	CC
12519	625	9	boiled	boil	VBN
12519	625	10	fowls	fowl	NNS
12519	625	11	,	,	,
12519	625	12	turkeys	turkey	NNS
12519	625	13	,	,	,
12519	625	14	partridges	partridge	NNS
12519	625	15	,	,	,
12519	625	16	or	or	CC
12519	625	17	any	any	DT
12519	625	18	other	other	JJ
12519	625	19	game	game	NN
12519	625	20	.	.	.
12519	626	1	*	*	NFP
12519	626	2	*	*	NFP
12519	626	3	*	*	NFP
12519	626	4	*	*	NFP
12519	626	5	*	*	NFP
12519	626	6	MUSHROOM	MUSHROOM	NNP
12519	626	7	SAUCE	SAUCE	NNP
12519	626	8	.	.	.
12519	627	1	Clean	clean	JJ
12519	627	2	and	and	CC
12519	627	3	wash	wash	VB
12519	627	4	one	one	CD
12519	627	5	quart	quart	NN
12519	627	6	of	of	IN
12519	627	7	fresh	fresh	JJ
12519	627	8	mushrooms	mushroom	NNS
12519	627	9	,	,	,
12519	627	10	cut	cut	VBD
12519	627	11	them	-PRON-	PRP
12519	627	12	in	in	IN
12519	627	13	two	two	CD
12519	627	14	,	,	,
12519	627	15	and	and	CC
12519	627	16	put	put	VBD
12519	627	17	them	-PRON-	PRP
12519	627	18	into	into	IN
12519	627	19	a	a	DT
12519	627	20	stew	stew	NN
12519	627	21	-	-	HYPH
12519	627	22	pan	pan	NN
12519	627	23	,	,	,
12519	627	24	with	with	IN
12519	627	25	a	a	DT
12519	627	26	little	little	JJ
12519	627	27	salt	salt	NN
12519	627	28	,	,	,
12519	627	29	a	a	DT
12519	627	30	blade	blade	NN
12519	627	31	of	of	IN
12519	627	32	mace	mace	NN
12519	627	33	,	,	,
12519	627	34	and	and	CC
12519	627	35	a	a	DT
12519	627	36	little	little	JJ
12519	627	37	butter	butter	NN
12519	627	38	;	;	:
12519	627	39	stew	stew	VB
12519	627	40	them	-PRON-	PRP
12519	627	41	gently	gently	RB
12519	627	42	for	for	IN
12519	627	43	half	half	PDT
12519	627	44	an	an	DT
12519	627	45	hour	hour	NN
12519	627	46	,	,	,
12519	627	47	and	and	CC
12519	627	48	then	then	RB
12519	627	49	add	add	VB
12519	627	50	half	half	PDT
12519	627	51	a	a	DT
12519	627	52	pint	pint	NN
12519	627	53	of	of	IN
12519	627	54	cream	cream	NN
12519	627	55	,	,	,
12519	627	56	and	and	CC
12519	627	57	the	the	DT
12519	627	58	yelks	yelk	NNS
12519	627	59	of	of	IN
12519	627	60	two	two	CD
12519	627	61	eggs	egg	NNS
12519	627	62	beat	beat	VBD
12519	627	63	very	very	RB
12519	627	64	well	well	RB
12519	627	65	--	--	:
12519	627	66	keep	keep	VB
12519	627	67	stirring	stir	VBG
12519	627	68	it	-PRON-	PRP
12519	627	69	till	till	IN
12519	627	70	it	-PRON-	PRP
12519	627	71	boils	boil	VBZ
12519	627	72	up	up	RP
12519	627	73	.	.	.
12519	628	1	Put	put	VB
12519	628	2	it	-PRON-	PRP
12519	628	3	over	over	IN
12519	628	4	the	the	DT
12519	628	5	fowls	fowl	NNS
12519	628	6	or	or	CC
12519	628	7	turkies	turkie	NNS
12519	628	8	--	--	:
12519	628	9	or	or	CC
12519	628	10	you	-PRON-	PRP
12519	628	11	may	may	MD
12519	628	12	put	put	VB
12519	628	13	it	-PRON-	PRP
12519	628	14	on	on	IN
12519	628	15	a	a	DT
12519	628	16	dish	dish	NN
12519	628	17	with	with	IN
12519	628	18	a	a	DT
12519	628	19	piece	piece	NN
12519	628	20	of	of	IN
12519	628	21	fried	fried	JJ
12519	628	22	bread	bread	NN
12519	628	23	first	first	RB
12519	628	24	buttered	butter	VBD
12519	628	25	--	--	:
12519	628	26	then	then	RB
12519	628	27	toasted	toast	VBN
12519	628	28	brown	brown	NNP
12519	628	29	,	,	,
12519	628	30	and	and	CC
12519	628	31	just	just	RB
12519	628	32	dipped	dip	VBD
12519	628	33	into	into	IN
12519	628	34	boiling	boiling	NN
12519	628	35	water	water	NN
12519	628	36	.	.	.
12519	629	1	This	this	DT
12519	629	2	is	be	VBZ
12519	629	3	very	very	RB
12519	629	4	good	good	JJ
12519	629	5	sauce	sauce	NN
12519	629	6	for	for	IN
12519	629	7	white	white	JJ
12519	629	8	fowls	fowl	NNS
12519	629	9	of	of	IN
12519	629	10	all	all	DT
12519	629	11	kinds	kind	NNS
12519	629	12	.	.	.
12519	630	1	*	*	NFP
12519	630	2	*	*	NFP
12519	630	3	*	*	NFP
12519	630	4	*	*	NFP
12519	630	5	*	*	NFP
12519	630	6	COMMON	COMMON	NNP
12519	630	7	SAUCE	SAUCE	VBN
12519	630	8	.	.	.
12519	631	1	Plain	plain	JJ
12519	631	2	butter	butter	NN
12519	631	3	melted	melt	VBD
12519	631	4	thick	thick	JJ
12519	631	5	,	,	,
12519	631	6	with	with	IN
12519	631	7	a	a	DT
12519	631	8	spoonful	spoonful	NN
12519	631	9	of	of	IN
12519	631	10	walnut	walnut	NNP
12519	631	11	pickle	pickle	NN
12519	631	12	or	or	CC
12519	631	13	catsup	catsup	NN
12519	631	14	,	,	,
12519	631	15	is	be	VBZ
12519	631	16	a	a	DT
12519	631	17	very	very	RB
12519	631	18	good	good	JJ
12519	631	19	sauce	sauce	NN
12519	631	20	;	;	:
12519	631	21	but	but	CC
12519	631	22	you	-PRON-	PRP
12519	631	23	may	may	MD
12519	631	24	put	put	VB
12519	631	25	as	as	RB
12519	631	26	many	many	JJ
12519	631	27	things	thing	NNS
12519	631	28	as	as	IN
12519	631	29	you	-PRON-	PRP
12519	631	30	choose	choose	VBP
12519	631	31	into	into	IN
12519	631	32	sauces	sauce	NNS
12519	631	33	.	.	.
12519	632	1	*	*	NFP
12519	632	2	*	*	NFP
12519	632	3	*	*	NFP
12519	632	4	*	*	NFP
12519	632	5	*	*	NFP
12519	632	6	TO	to	IN
12519	632	7	MELT	MELT	NNP
12519	632	8	BUTTER	BUTTER	NNP
12519	632	9	.	.	.
12519	633	1	Nothing	nothing	NN
12519	633	2	is	be	VBZ
12519	633	3	more	more	RBR
12519	633	4	simple	simple	JJ
12519	633	5	than	than	IN
12519	633	6	this	this	DT
12519	633	7	process	process	NN
12519	633	8	,	,	,
12519	633	9	and	and	CC
12519	633	10	nothing	nothing	NN
12519	633	11	so	so	RB
12519	633	12	generally	generally	RB
12519	633	13	done	do	VBN
12519	633	14	badly	badly	RB
12519	633	15	.	.	.
12519	634	1	Keep	keep	VB
12519	634	2	a	a	DT
12519	634	3	quart	quart	JJ
12519	634	4	tin	tin	NN
12519	634	5	sauce	sauce	NN
12519	634	6	-	-	HYPH
12519	634	7	pan	pan	NN
12519	634	8	,	,	,
12519	634	9	with	with	IN
12519	634	10	a	a	DT
12519	634	11	cover	cover	NN
12519	634	12	to	to	IN
12519	634	13	it	-PRON-	PRP
12519	634	14	,	,	,
12519	634	15	exclusively	exclusively	RB
12519	634	16	for	for	IN
12519	634	17	this	this	DT
12519	634	18	purpose	purpose	NN
12519	634	19	;	;	:
12519	634	20	weigh	weigh	VB
12519	634	21	one	one	CD
12519	634	22	quarter	quarter	NN
12519	634	23	of	of	IN
12519	634	24	a	a	DT
12519	634	25	pound	pound	NN
12519	634	26	of	of	IN
12519	634	27	good	good	JJ
12519	634	28	butter	butter	NN
12519	634	29	;	;	:
12519	634	30	rub	rub	VB
12519	634	31	into	into	IN
12519	634	32	it	-PRON-	PRP
12519	634	33	two	two	CD
12519	634	34	tea	tea	NN
12519	634	35	-	-	HYPH
12519	634	36	spoonsful	spoonsful	JJ
12519	634	37	of	of	IN
12519	634	38	flour	flour	NN
12519	634	39	;	;	:
12519	634	40	when	when	WRB
12519	634	41	well	well	RB
12519	634	42	mixed	mixed	JJ
12519	634	43	,	,	,
12519	634	44	put	put	VBD
12519	634	45	it	-PRON-	PRP
12519	634	46	in	in	IN
12519	634	47	the	the	DT
12519	634	48	sauce	sauce	NN
12519	634	49	-	-	HYPH
12519	634	50	pan	pan	NN
12519	634	51	with	with	IN
12519	634	52	one	one	CD
12519	634	53	table	table	NN
12519	634	54	-	-	HYPH
12519	634	55	spoonful	spoonful	JJ
12519	634	56	of	of	IN
12519	634	57	water	water	NN
12519	634	58	,	,	,
12519	634	59	and	and	CC
12519	634	60	a	a	DT
12519	634	61	little	little	JJ
12519	634	62	salt	salt	NN
12519	634	63	;	;	:
12519	634	64	cover	cover	VB
12519	634	65	it	-PRON-	PRP
12519	634	66	,	,	,
12519	634	67	and	and	CC
12519	634	68	set	set	VB
12519	634	69	the	the	DT
12519	634	70	sauce	sauce	NN
12519	634	71	-	-	HYPH
12519	634	72	pan	pan	NN
12519	634	73	in	in	IN
12519	634	74	a	a	DT
12519	634	75	larger	large	JJR
12519	634	76	one	one	NN
12519	634	77	of	of	IN
12519	634	78	boiling	boil	VBG
12519	634	79	water	water	NN
12519	634	80	;	;	:
12519	634	81	shake	shake	VB
12519	634	82	it	-PRON-	PRP
12519	634	83	constantly	constantly	RB
12519	634	84	till	till	IN
12519	634	85	completely	completely	RB
12519	634	86	melted	melt	VBN
12519	634	87	,	,	,
12519	634	88	and	and	CC
12519	634	89	beginning	begin	VBG
12519	634	90	to	to	TO
12519	634	91	boil	boil	VB
12519	634	92	.	.	.
12519	635	1	If	if	IN
12519	635	2	the	the	DT
12519	635	3	pan	pan	NN
12519	635	4	containing	contain	VBG
12519	635	5	the	the	DT
12519	635	6	butter	butter	NN
12519	635	7	be	be	VB
12519	635	8	set	set	VBN
12519	635	9	on	on	IN
12519	635	10	coals	coal	NNS
12519	635	11	,	,	,
12519	635	12	it	-PRON-	PRP
12519	635	13	will	will	MD
12519	635	14	oil	oil	VB
12519	635	15	the	the	DT
12519	635	16	butter	butter	NN
12519	635	17	and	and	CC
12519	635	18	spoil	spoil	VB
12519	635	19	it	-PRON-	PRP
12519	635	20	.	.	.
12519	636	1	This	this	DT
12519	636	2	quantity	quantity	NN
12519	636	3	is	be	VBZ
12519	636	4	sufficient	sufficient	JJ
12519	636	5	for	for	IN
12519	636	6	one	one	CD
12519	636	7	sauce	sauce	NN
12519	636	8	-	-	HYPH
12519	636	9	boat	boat	NN
12519	636	10	.	.	.
12519	637	1	A	a	DT
12519	637	2	great	great	JJ
12519	637	3	variety	variety	NN
12519	637	4	of	of	IN
12519	637	5	delicious	delicious	JJ
12519	637	6	sauces	sauce	NNS
12519	637	7	can	can	MD
12519	637	8	be	be	VB
12519	637	9	made	make	VBN
12519	637	10	,	,	,
12519	637	11	by	by	IN
12519	637	12	adding	add	VBG
12519	637	13	different	different	JJ
12519	637	14	herbs	herb	NNS
12519	637	15	to	to	IN
12519	637	16	melted	melted	JJ
12519	637	17	butter	butter	NN
12519	637	18	,	,	,
12519	637	19	all	all	DT
12519	637	20	of	of	IN
12519	637	21	which	which	WDT
12519	637	22	are	be	VBP
12519	637	23	excellent	excellent	JJ
12519	637	24	to	to	TO
12519	637	25	eat	eat	VB
12519	637	26	with	with	IN
12519	637	27	fish	fish	NN
12519	637	28	,	,	,
12519	637	29	poultry	poultry	NN
12519	637	30	,	,	,
12519	637	31	or	or	CC
12519	637	32	boiled	boil	VBN
12519	637	33	butchers	butcher	NNS
12519	637	34	'	'	POS
12519	637	35	meat	meat	NN
12519	637	36	.	.	.
12519	638	1	To	to	TO
12519	638	2	begin	begin	VB
12519	638	3	with	with	IN
12519	638	4	parsley	parsley	NN
12519	638	5	--	--	:
12519	638	6	wash	wash	VB
12519	638	7	a	a	DT
12519	638	8	large	large	JJ
12519	638	9	bunch	bunch	NN
12519	638	10	very	very	RB
12519	638	11	clean	clean	JJ
12519	638	12	,	,	,
12519	638	13	pick	pick	VBP
12519	638	14	the	the	DT
12519	638	15	leaves	leave	NNS
12519	638	16	from	from	IN
12519	638	17	the	the	DT
12519	638	18	stems	stem	NNS
12519	638	19	carefully	carefully	RB
12519	638	20	,	,	,
12519	638	21	boil	boil	VB
12519	638	22	them	-PRON-	PRP
12519	638	23	ten	ten	CD
12519	638	24	minutes	minute	NNS
12519	638	25	in	in	IN
12519	638	26	salt	salt	NN
12519	638	27	and	and	CC
12519	638	28	water	water	NN
12519	638	29	,	,	,
12519	638	30	drain	drain	VB
12519	638	31	them	-PRON-	PRP
12519	638	32	perfectly	perfectly	RB
12519	638	33	dry	dry	JJ
12519	638	34	,	,	,
12519	638	35	mince	mince	VB
12519	638	36	them	-PRON-	PRP
12519	638	37	exceedingly	exceedingly	RB
12519	638	38	fine	fine	JJ
12519	638	39	,	,	,
12519	638	40	and	and	CC
12519	638	41	stir	stir	VB
12519	638	42	them	-PRON-	PRP
12519	638	43	in	in	IN
12519	638	44	the	the	DT
12519	638	45	butter	butter	NN
12519	638	46	when	when	WRB
12519	638	47	it	-PRON-	PRP
12519	638	48	begins	begin	VBZ
12519	638	49	to	to	TO
12519	638	50	melt	melt	VB
12519	638	51	.	.	.
12519	639	1	When	when	WRB
12519	639	2	herbs	herb	NNS
12519	639	3	are	be	VBP
12519	639	4	added	add	VBN
12519	639	5	to	to	IN
12519	639	6	butter	butter	NN
12519	639	7	,	,	,
12519	639	8	you	-PRON-	PRP
12519	639	9	must	must	MD
12519	639	10	put	put	VB
12519	639	11	two	two	CD
12519	639	12	spoonsful	spoonsful	JJ
12519	639	13	of	of	IN
12519	639	14	water	water	NN
12519	639	15	instead	instead	RB
12519	639	16	of	of	IN
12519	639	17	one	one	CD
12519	639	18	.	.	.
12519	640	1	Chervil	chervil	JJ
12519	640	2	,	,	,
12519	640	3	young	young	JJ
12519	640	4	fennel	fennel	NN
12519	640	5	,	,	,
12519	640	6	burnet	burnet	NNP
12519	640	7	,	,	,
12519	640	8	tarragon	tarragon	NNP
12519	640	9	,	,	,
12519	640	10	and	and	CC
12519	640	11	cress	cress	NN
12519	640	12	,	,	,
12519	640	13	or	or	CC
12519	640	14	pepper	pepper	NN
12519	640	15	-	-	HYPH
12519	640	16	grass	grass	NN
12519	640	17	,	,	,
12519	640	18	may	may	MD
12519	640	19	all	all	DT
12519	640	20	be	be	VB
12519	640	21	used	use	VBN
12519	640	22	,	,	,
12519	640	23	and	and	CC
12519	640	24	must	must	MD
12519	640	25	be	be	VB
12519	640	26	prepared	prepare	VBN
12519	640	27	in	in	IN
12519	640	28	the	the	DT
12519	640	29	same	same	JJ
12519	640	30	manner	manner	NN
12519	640	31	as	as	IN
12519	640	32	the	the	DT
12519	640	33	parsley	parsley	NN
12519	640	34	.	.	.
12519	641	1	*	*	NFP
12519	641	2	*	*	NFP
12519	641	3	*	*	NFP
12519	641	4	*	*	NFP
12519	641	5	*	*	NFP
12519	641	6	CAPER	caper	NN
12519	641	7	SAUCE	SAUCE	VBN
12519	641	8	.	.	.
12519	642	1	Is	be	VBZ
12519	642	2	made	make	VBN
12519	642	3	by	by	IN
12519	642	4	mixing	mix	VBG
12519	642	5	a	a	DT
12519	642	6	sufficient	sufficient	JJ
12519	642	7	quantity	quantity	NN
12519	642	8	of	of	IN
12519	642	9	capers	caper	NNS
12519	642	10	,	,	,
12519	642	11	and	and	CC
12519	642	12	adding	add	VBG
12519	642	13	them	-PRON-	PRP
12519	642	14	to	to	IN
12519	642	15	the	the	DT
12519	642	16	melted	melted	JJ
12519	642	17	butter	butter	NN
12519	642	18	,	,	,
12519	642	19	with	with	IN
12519	642	20	a	a	DT
12519	642	21	little	little	JJ
12519	642	22	of	of	IN
12519	642	23	the	the	DT
12519	642	24	liquor	liquor	NN
12519	642	25	from	from	IN
12519	642	26	the	the	DT
12519	642	27	capers	caper	NNS
12519	642	28	;	;	:
12519	642	29	where	where	WRB
12519	642	30	capers	caper	NNS
12519	642	31	can	can	MD
12519	642	32	not	not	RB
12519	642	33	be	be	VB
12519	642	34	obtained	obtain	VBN
12519	642	35	,	,	,
12519	642	36	pickled	pickled	JJ
12519	642	37	nasturtiums	nasturtium	NNS
12519	642	38	make	make	VBP
12519	642	39	a	a	DT
12519	642	40	very	very	RB
12519	642	41	good	good	JJ
12519	642	42	substitute	substitute	NN
12519	642	43	,	,	,
12519	642	44	or	or	CC
12519	642	45	even	even	RB
12519	642	46	green	green	JJ
12519	642	47	pickle	pickle	NN
12519	642	48	minced	mince	VBN
12519	642	49	and	and	CC
12519	642	50	put	put	VBD
12519	642	51	with	with	IN
12519	642	52	the	the	DT
12519	642	53	butter	butter	NN
12519	642	54	.	.	.
12519	643	1	*	*	NFP
12519	643	2	*	*	NFP
12519	643	3	*	*	NFP
12519	643	4	*	*	NFP
12519	643	5	*	*	NFP
12519	643	6	OYSTER	OYSTER	NNS
12519	643	7	CATSUP	CATSUP	NNP
12519	643	8	.	.	.
12519	644	1	Get	get	VB
12519	644	2	fine	fine	JJ
12519	644	3	fresh	fresh	JJ
12519	644	4	oysters	oyster	NNS
12519	644	5	,	,	,
12519	644	6	wash	wash	VB
12519	644	7	them	-PRON-	PRP
12519	644	8	in	in	IN
12519	644	9	their	-PRON-	PRP$
12519	644	10	own	own	JJ
12519	644	11	liquor	liquor	NN
12519	644	12	,	,	,
12519	644	13	put	put	VBD
12519	644	14	them	-PRON-	PRP
12519	644	15	in	in	IN
12519	644	16	a	a	DT
12519	644	17	marble	marble	NN
12519	644	18	mortar	mortar	NN
12519	644	19	with	with	IN
12519	644	20	salt	salt	NN
12519	644	21	,	,	,
12519	644	22	pounded	pound	VBD
12519	644	23	mace	mace	NN
12519	644	24	,	,	,
12519	644	25	and	and	CC
12519	644	26	cayenne	cayenne	NN
12519	644	27	pepper	pepper	NN
12519	644	28	,	,	,
12519	644	29	in	in	IN
12519	644	30	the	the	DT
12519	644	31	proportions	proportion	NNS
12519	644	32	of	of	IN
12519	644	33	one	one	CD
12519	644	34	ounce	ounce	NN
12519	644	35	salt	salt	NN
12519	644	36	,	,	,
12519	644	37	two	two	CD
12519	644	38	drachms	drachms	NN
12519	644	39	mace	mace	NN
12519	644	40	,	,	,
12519	644	41	and	and	CC
12519	644	42	one	one	CD
12519	644	43	of	of	IN
12519	644	44	cayenne	cayenne	NN
12519	644	45	to	to	IN
12519	644	46	each	each	DT
12519	644	47	pint	pint	NN
12519	644	48	of	of	IN
12519	644	49	oysters	oyster	NNS
12519	644	50	;	;	:
12519	644	51	pound	pound	VB
12519	644	52	them	-PRON-	PRP
12519	644	53	together	together	RB
12519	644	54	,	,	,
12519	644	55	and	and	CC
12519	644	56	add	add	VB
12519	644	57	a	a	DT
12519	644	58	pint	pint	NN
12519	644	59	of	of	IN
12519	644	60	white	white	JJ
12519	644	61	wine	wine	NN
12519	644	62	to	to	IN
12519	644	63	each	each	DT
12519	644	64	pint	pint	NN
12519	644	65	;	;	:
12519	644	66	boil	boil	VB
12519	644	67	it	-PRON-	PRP
12519	644	68	some	some	DT
12519	644	69	minutes	minute	NNS
12519	644	70	,	,	,
12519	644	71	and	and	CC
12519	644	72	rub	rub	VB
12519	644	73	it	-PRON-	PRP
12519	644	74	through	through	IN
12519	644	75	a	a	DT
12519	644	76	sieve	sieve	NN
12519	644	77	;	;	:
12519	644	78	boil	boil	VB
12519	644	79	it	-PRON-	PRP
12519	644	80	again	again	RB
12519	644	81	,	,	,
12519	644	82	skim	skim	VBP
12519	644	83	it	-PRON-	PRP
12519	644	84	,	,	,
12519	644	85	and	and	CC
12519	644	86	when	when	WRB
12519	644	87	cold	cold	JJ
12519	644	88	,	,	,
12519	644	89	bottle	bottle	NN
12519	644	90	,	,	,
12519	644	91	cork	cork	NN
12519	644	92	,	,	,
12519	644	93	and	and	CC
12519	644	94	seal	seal	VB
12519	644	95	it	-PRON-	PRP
12519	644	96	.	.	.
12519	645	1	This	this	DT
12519	645	2	composition	composition	NN
12519	645	3	gives	give	VBZ
12519	645	4	a	a	DT
12519	645	5	fine	fine	JJ
12519	645	6	flavour	flavour	NN
12519	645	7	to	to	IN
12519	645	8	white	white	JJ
12519	645	9	sauces	sauce	NNS
12519	645	10	,	,	,
12519	645	11	and	and	CC
12519	645	12	if	if	IN
12519	645	13	a	a	DT
12519	645	14	glass	glass	NN
12519	645	15	of	of	IN
12519	645	16	brandy	brandy	NN
12519	645	17	be	be	VB
12519	645	18	added	add	VBN
12519	645	19	,	,	,
12519	645	20	it	-PRON-	PRP
12519	645	21	will	will	MD
12519	645	22	keep	keep	VB
12519	645	23	good	good	JJ
12519	645	24	for	for	IN
12519	645	25	a	a	DT
12519	645	26	considerable	considerable	JJ
12519	645	27	time	time	NN
12519	645	28	.	.	.
12519	646	1	*	*	NFP
12519	646	2	*	*	NFP
12519	646	3	*	*	NFP
12519	646	4	*	*	NFP
12519	646	5	*	*	NFP
12519	646	6	CELERY	celery	NN
12519	646	7	VINEGAR	vinegar	NN
12519	646	8	.	.	.
12519	647	1	Pound	pound	NN
12519	647	2	two	two	CD
12519	647	3	gills	gill	NNS
12519	647	4	of	of	IN
12519	647	5	celery	celery	NN
12519	647	6	seed	seed	NN
12519	647	7	,	,	,
12519	647	8	put	put	VBD
12519	647	9	it	-PRON-	PRP
12519	647	10	into	into	IN
12519	647	11	a	a	DT
12519	647	12	bottle	bottle	NN
12519	647	13	ind	ind	NN
12519	647	14	fill	fill	NN
12519	647	15	it	-PRON-	PRP
12519	647	16	with	with	IN
12519	647	17	strong	strong	JJ
12519	647	18	vinegar	vinegar	NN
12519	647	19	;	;	,
12519	647	20	shake	shake	VB
12519	647	21	it	-PRON-	PRP
12519	647	22	every	every	DT
12519	647	23	day	day	NN
12519	647	24	for	for	IN
12519	647	25	a	a	DT
12519	647	26	fortnight	fortnight	NN
12519	647	27	,	,	,
12519	647	28	then	then	RB
12519	647	29	strain	strain	VB
12519	647	30	it	-PRON-	PRP
12519	647	31	,	,	,
12519	647	32	and	and	CC
12519	647	33	keep	keep	VB
12519	647	34	it	-PRON-	PRP
12519	647	35	for	for	IN
12519	647	36	use	use	NN
12519	647	37	.	.	.
12519	648	1	It	-PRON-	PRP
12519	648	2	will	will	MD
12519	648	3	impart	impart	VB
12519	648	4	a	a	DT
12519	648	5	pleasant	pleasant	JJ
12519	648	6	flavour	flavour	NN
12519	648	7	of	of	IN
12519	648	8	celery	celery	NN
12519	648	9	to	to	IN
12519	648	10	any	any	DT
12519	648	11	thing	thing	NN
12519	648	12	with	with	IN
12519	648	13	which	which	WDT
12519	648	14	it	-PRON-	PRP
12519	648	15	is	be	VBZ
12519	648	16	used	use	VBN
12519	648	17	.	.	.
12519	649	1	A	a	DT
12519	649	2	very	very	RB
12519	649	3	delicious	delicious	JJ
12519	649	4	flavour	flavour	NN
12519	649	5	of	of	IN
12519	649	6	thyme	thyme	NNS
12519	649	7	may	may	MD
12519	649	8	be	be	VB
12519	649	9	obtained	obtain	VBN
12519	649	10	,	,	,
12519	649	11	by	by	IN
12519	649	12	gathering	gather	VBG
12519	649	13	it	-PRON-	PRP
12519	649	14	when	when	WRB
12519	649	15	in	in	IN
12519	649	16	full	full	JJ
12519	649	17	perfection	perfection	NN
12519	649	18	;	;	:
12519	649	19	it	-PRON-	PRP
12519	649	20	must	must	MD
12519	649	21	be	be	VB
12519	649	22	picked	pick	VBN
12519	649	23	from	from	IN
12519	649	24	the	the	DT
12519	649	25	stalks	stalk	NNS
12519	649	26	,	,	,
12519	649	27	a	a	DT
12519	649	28	large	large	JJ
12519	649	29	handful	handful	NN
12519	649	30	of	of	IN
12519	649	31	it	-PRON-	PRP
12519	649	32	put	put	VBD
12519	649	33	into	into	IN
12519	649	34	a	a	DT
12519	649	35	jar	jar	NN
12519	649	36	,	,	,
12519	649	37	and	and	CC
12519	649	38	a	a	DT
12519	649	39	quart	quart	NN
12519	649	40	of	of	IN
12519	649	41	vinegar	vinegar	NN
12519	649	42	or	or	CC
12519	649	43	brandy	brandy	NN
12519	649	44	poured	pour	VBD
12519	649	45	on	on	IN
12519	649	46	it	-PRON-	PRP
12519	649	47	;	;	:
12519	649	48	cover	cover	VB
12519	649	49	it	-PRON-	PRP
12519	649	50	very	very	RB
12519	649	51	close	close	RB
12519	649	52	--	--	:
12519	649	53	next	next	JJ
12519	649	54	day	day	NN
12519	649	55	,	,	,
12519	649	56	take	take	VB
12519	649	57	all	all	PDT
12519	649	58	the	the	DT
12519	649	59	thyme	thyme	NNS
12519	649	60	out	out	RP
12519	649	61	,	,	,
12519	649	62	put	put	VBN
12519	649	63	in	in	RP
12519	649	64	as	as	RB
12519	649	65	much	much	RB
12519	649	66	more	more	JJR
12519	649	67	;	;	:
12519	649	68	do	do	VB
12519	649	69	this	this	DT
12519	649	70	a	a	DT
12519	649	71	third	third	JJ
12519	649	72	time	time	NN
12519	649	73	;	;	:
12519	649	74	then	then	RB
12519	649	75	strain	strain	VB
12519	649	76	it	-PRON-	PRP
12519	649	77	,	,	,
12519	649	78	bottle	bottle	VB
12519	649	79	and	and	CC
12519	649	80	seal	seal	VB
12519	649	81	it	-PRON-	PRP
12519	649	82	securely	securely	RB
12519	649	83	.	.	.
12519	650	1	This	this	DT
12519	650	2	is	be	VBZ
12519	650	3	greatly	greatly	RB
12519	650	4	preferable	preferable	JJ
12519	650	5	to	to	IN
12519	650	6	the	the	DT
12519	650	7	dried	dry	VBN
12519	650	8	thyme	thyme	NNS
12519	650	9	commonly	commonly	RB
12519	650	10	used	use	VBN
12519	650	11	,	,	,
12519	650	12	during	during	IN
12519	650	13	the	the	DT
12519	650	14	season	season	NN
12519	650	15	when	when	WRB
12519	650	16	it	-PRON-	PRP
12519	650	17	can	can	MD
12519	650	18	not	not	RB
12519	650	19	be	be	VB
12519	650	20	obtained	obtain	VBN
12519	650	21	in	in	IN
12519	650	22	a	a	DT
12519	650	23	fresh	fresh	JJ
12519	650	24	state	state	NN
12519	650	25	.	.	.
12519	651	1	Mint	mint	NN
12519	651	2	may	may	MD
12519	651	3	be	be	VB
12519	651	4	prepared	prepare	VBN
12519	651	5	in	in	IN
12519	651	6	the	the	DT
12519	651	7	same	same	JJ
12519	651	8	way	way	NN
12519	651	9	.	.	.
12519	652	1	The	the	DT
12519	652	2	flavour	flavour	NN
12519	652	3	of	of	IN
12519	652	4	both	both	PDT
12519	652	5	these	these	DT
12519	652	6	herbs	herb	NNS
12519	652	7	must	must	MD
12519	652	8	be	be	VB
12519	652	9	preserved	preserve	VBN
12519	652	10	by	by	IN
12519	652	11	care	care	NN
12519	652	12	in	in	IN
12519	652	13	the	the	DT
12519	652	14	preparation	preparation	NN
12519	652	15	:	:	:
12519	652	16	if	if	IN
12519	652	17	permitted	permit	VBN
12519	652	18	to	to	TO
12519	652	19	stand	stand	VB
12519	652	20	more	more	JJR
12519	652	21	than	than	IN
12519	652	22	twenty	twenty	CD
12519	652	23	hours	hour	NNS
12519	652	24	in	in	IN
12519	652	25	the	the	DT
12519	652	26	liquor	liquor	NN
12519	652	27	they	-PRON-	PRP
12519	652	28	are	be	VBP
12519	652	29	infused	infuse	VBN
12519	652	30	in	in	IN
12519	652	31	,	,	,
12519	652	32	a	a	DT
12519	652	33	coarse	coarse	JJ
12519	652	34	and	and	CC
12519	652	35	bitter	bitter	JJ
12519	652	36	taste	taste	NN
12519	652	37	will	will	MD
12519	652	38	be	be	VB
12519	652	39	extracted	extract	VBN
12519	652	40	,	,	,
12519	652	41	particularly	particularly	RB
12519	652	42	from	from	IN
12519	652	43	mint	mint	NN
12519	652	44	.	.	.
12519	653	1	*	*	NFP
12519	653	2	*	*	NFP
12519	653	3	*	*	NFP
12519	653	4	*	*	NFP
12519	653	5	*	*	NFP
12519	653	6	VEGETABLES	vegetable	NNS
12519	653	7	.	.	.
12519	654	1	TO	to	IN
12519	654	2	DRESS	DRESS	NNP
12519	654	3	SALAD	salad	NN
12519	654	4	.	.	.
12519	655	1	To	to	TO
12519	655	2	have	have	VB
12519	655	3	this	this	DT
12519	655	4	delicate	delicate	JJ
12519	655	5	dish	dish	NN
12519	655	6	in	in	IN
12519	655	7	perfection	perfection	NN
12519	655	8	,	,	,
12519	655	9	the	the	DT
12519	655	10	lettuce	lettuce	NN
12519	655	11	,	,	,
12519	655	12	pepper	pepper	NN
12519	655	13	grass	grass	NN
12519	655	14	,	,	,
12519	655	15	chervil	chervil	NN
12519	655	16	,	,	,
12519	655	17	cress	cress	NN
12519	655	18	,	,	,
12519	655	19	&	&	CC
12519	655	20	c.	c.	NNP
12519	655	21	should	should	MD
12519	655	22	be	be	VB
12519	655	23	gathered	gather	VBN
12519	655	24	early	early	RB
12519	655	25	in	in	IN
12519	655	26	the	the	DT
12519	655	27	morning	morning	NN
12519	655	28	,	,	,
12519	655	29	nicely	nicely	RB
12519	655	30	picked	pick	VBD
12519	655	31	,	,	,
12519	655	32	washed	wash	VBD
12519	655	33	,	,	,
12519	655	34	and	and	CC
12519	655	35	laid	lay	VBN
12519	655	36	in	in	IN
12519	655	37	cold	cold	JJ
12519	655	38	water	water	NN
12519	655	39	,	,	,
12519	655	40	which	which	WDT
12519	655	41	will	will	MD
12519	655	42	be	be	VB
12519	655	43	improved	improve	VBN
12519	655	44	by	by	IN
12519	655	45	adding	add	VBG
12519	655	46	ice	ice	NN
12519	655	47	;	;	:
12519	655	48	just	just	RB
12519	655	49	before	before	IN
12519	655	50	dinner	dinner	NN
12519	655	51	is	be	VBZ
12519	655	52	ready	ready	JJ
12519	655	53	to	to	TO
12519	655	54	be	be	VB
12519	655	55	served	serve	VBN
12519	655	56	,	,	,
12519	655	57	drain	drain	VB
12519	655	58	the	the	DT
12519	655	59	water	water	NN
12519	655	60	from	from	IN
12519	655	61	your	-PRON-	PRP$
12519	655	62	salad	salad	NN
12519	655	63	,	,	,
12519	655	64	cut	cut	VB
12519	655	65	it	-PRON-	PRP
12519	655	66	into	into	IN
12519	655	67	a	a	DT
12519	655	68	bowl	bowl	NN
12519	655	69	,	,	,
12519	655	70	giving	give	VBG
12519	655	71	the	the	DT
12519	655	72	proper	proper	JJ
12519	655	73	proportions	proportion	NNS
12519	655	74	of	of	IN
12519	655	75	each	each	DT
12519	655	76	plant	plant	NN
12519	655	77	;	;	:
12519	655	78	prepare	prepare	VB
12519	655	79	the	the	DT
12519	655	80	following	follow	VBG
12519	655	81	mixture	mixture	NN
12519	655	82	to	to	TO
12519	655	83	pour	pour	VB
12519	655	84	over	over	IN
12519	655	85	it	-PRON-	PRP
12519	655	86	:	:	:
12519	655	87	boil	boil	VB
12519	655	88	two	two	CD
12519	655	89	fresh	fresh	JJ
12519	655	90	eggs	egg	NNS
12519	655	91	ten	ten	CD
12519	655	92	minutes	minute	NNS
12519	655	93	,	,	,
12519	655	94	put	put	VBD
12519	655	95	them	-PRON-	PRP
12519	655	96	in	in	IN
12519	655	97	water	water	NN
12519	655	98	to	to	TO
12519	655	99	cool	cool	VB
12519	655	100	,	,	,
12519	655	101	then	then	RB
12519	655	102	take	take	VB
12519	655	103	the	the	DT
12519	655	104	yelks	yelk	NNS
12519	655	105	in	in	IN
12519	655	106	a	a	DT
12519	655	107	soup	soup	NN
12519	655	108	plate	plate	NN
12519	655	109	,	,	,
12519	655	110	pour	pour	VB
12519	655	111	on	on	IN
12519	655	112	them	-PRON-	PRP
12519	655	113	a	a	DT
12519	655	114	table	table	NN
12519	655	115	spoonful	spoonful	JJ
12519	655	116	of	of	IN
12519	655	117	cold	cold	JJ
12519	655	118	water	water	NN
12519	655	119	,	,	,
12519	655	120	rub	rub	VB
12519	655	121	them	-PRON-	PRP
12519	655	122	with	with	IN
12519	655	123	a	a	DT
12519	655	124	wooden	wooden	JJ
12519	655	125	spoon	spoon	NN
12519	655	126	until	until	IN
12519	655	127	they	-PRON-	PRP
12519	655	128	are	be	VBP
12519	655	129	perfectly	perfectly	RB
12519	655	130	dissolved	dissolve	VBN
12519	655	131	;	;	:
12519	655	132	then	then	RB
12519	655	133	add	add	VB
12519	655	134	two	two	CD
12519	655	135	spoonsful	spoonsful	NN
12519	655	136	of	of	IN
12519	655	137	oil	oil	NN
12519	655	138	:	:	:
12519	655	139	when	when	WRB
12519	655	140	well	well	RB
12519	655	141	mixed	mixed	JJ
12519	655	142	,	,	,
12519	655	143	put	put	VBN
12519	655	144	in	in	RP
12519	655	145	a	a	DT
12519	655	146	tea	tea	NN
12519	655	147	-	-	HYPH
12519	655	148	spoonful	spoonful	JJ
12519	655	149	of	of	IN
12519	655	150	salt	salt	NN
12519	655	151	,	,	,
12519	655	152	one	one	CD
12519	655	153	of	of	IN
12519	655	154	powdered	powdered	JJ
12519	655	155	sugar	sugar	NN
12519	655	156	,	,	,
12519	655	157	and	and	CC
12519	655	158	one	one	CD
12519	655	159	of	of	IN
12519	655	160	made	make	VBN
12519	655	161	mustard	mustard	NN
12519	655	162	;	;	:
12519	655	163	when	when	WRB
12519	655	164	all	all	PDT
12519	655	165	these	these	DT
12519	655	166	are	be	VBP
12519	655	167	united	united	JJ
12519	655	168	and	and	CC
12519	655	169	quite	quite	RB
12519	655	170	smooth	smooth	JJ
12519	655	171	,	,	,
12519	655	172	stir	stir	VBP
12519	655	173	in	in	IN
12519	655	174	two	two	CD
12519	655	175	table	table	NN
12519	655	176	spoonsful	spoonsful	JJ
12519	655	177	of	of	IN
12519	655	178	common	common	JJ
12519	655	179	,	,	,
12519	655	180	and	and	CC
12519	655	181	two	two	CD
12519	655	182	of	of	IN
12519	655	183	tarragon	tarragon	NNP
12519	655	184	vinegar	vinegar	NN
12519	655	185	;	;	,
12519	655	186	put	put	VB
12519	655	187	it	-PRON-	PRP
12519	655	188	over	over	IN
12519	655	189	the	the	DT
12519	655	190	salad	salad	NN
12519	655	191	,	,	,
12519	655	192	and	and	CC
12519	655	193	garnish	garnish	VB
12519	655	194	the	the	DT
12519	655	195	top	top	NN
12519	655	196	with	with	IN
12519	655	197	the	the	DT
12519	655	198	whites	white	NNS
12519	655	199	of	of	IN
12519	655	200	the	the	DT
12519	655	201	eggs	egg	NNS
12519	655	202	cut	cut	VBN
12519	655	203	into	into	IN
12519	655	204	rings	ring	NNS
12519	655	205	,	,	,
12519	655	206	and	and	CC
12519	655	207	lay	lie	VBD
12519	655	208	around	around	IN
12519	655	209	the	the	DT
12519	655	210	edge	edge	NN
12519	655	211	of	of	IN
12519	655	212	the	the	DT
12519	655	213	bowl	bowl	NN
12519	655	214	young	young	JJ
12519	655	215	scallions	scallion	NNS
12519	655	216	,	,	,
12519	655	217	they	-PRON-	PRP
12519	655	218	being	be	VBG
12519	655	219	the	the	DT
12519	655	220	most	most	RBS
12519	655	221	delicate	delicate	JJ
12519	655	222	of	of	IN
12519	655	223	the	the	DT
12519	655	224	onion	onion	NN
12519	655	225	tribe	tribe	NN
12519	655	226	.	.	.
12519	656	1	*	*	NFP
12519	656	2	*	*	NFP
12519	656	3	*	*	NFP
12519	656	4	*	*	NFP
12519	656	5	*	*	NFP
12519	656	6	TO	to	IN
12519	656	7	BOIL	BOIL	NNP
12519	656	8	POTATOS	POTATOS	NNP
12519	656	9	.	.	.
12519	657	1	Wash	wash	VB
12519	657	2	them	-PRON-	PRP
12519	657	3	,	,	,
12519	657	4	but	but	CC
12519	657	5	do	do	VBP
12519	657	6	not	not	RB
12519	657	7	pare	pare	VB
12519	657	8	or	or	CC
12519	657	9	cut	cut	VB
12519	657	10	them	-PRON-	PRP
12519	657	11	,	,	,
12519	657	12	unless	unless	IN
12519	657	13	they	-PRON-	PRP
12519	657	14	are	be	VBP
12519	657	15	very	very	RB
12519	657	16	large	large	JJ
12519	657	17	;	;	:
12519	657	18	fill	fill	VB
12519	657	19	a	a	DT
12519	657	20	sauce	sauce	NN
12519	657	21	-	-	HYPH
12519	657	22	pan	pan	NN
12519	657	23	half	half	NN
12519	657	24	full	full	JJ
12519	657	25	of	of	IN
12519	657	26	potatos	potatos	NN
12519	657	27	of	of	IN
12519	657	28	equal	equal	JJ
12519	657	29	size	size	NN
12519	657	30	,	,	,
12519	657	31	(	(	-LRB-
12519	657	32	or	or	CC
12519	657	33	make	make	VB
12519	657	34	them	-PRON-	PRP
12519	657	35	so	so	RB
12519	657	36	by	by	IN
12519	657	37	dividing	divide	VBG
12519	657	38	the	the	DT
12519	657	39	large	large	JJ
12519	657	40	ones	one	NNS
12519	657	41	,	,	,
12519	657	42	)	)	-RRB-
12519	657	43	put	put	VBD
12519	657	44	to	to	IN
12519	657	45	them	-PRON-	PRP
12519	657	46	as	as	RB
12519	657	47	much	much	JJ
12519	657	48	cold	cold	JJ
12519	657	49	water	water	NN
12519	657	50	as	as	IN
12519	657	51	will	will	MD
12519	657	52	cover	cover	VB
12519	657	53	them	-PRON-	PRP
12519	657	54	about	about	IN
12519	657	55	an	an	DT
12519	657	56	inch	inch	NN
12519	657	57	;	;	:
12519	657	58	they	-PRON-	PRP
12519	657	59	are	be	VBP
12519	657	60	sooner	soon	RBR
12519	657	61	boiled	boil	VBN
12519	657	62	,	,	,
12519	657	63	and	and	CC
12519	657	64	more	more	JJR
12519	657	65	savoury	savoury	NN
12519	657	66	,	,	,
12519	657	67	than	than	IN
12519	657	68	when	when	WRB
12519	657	69	drowned	drown	VBN
12519	657	70	in	in	IN
12519	657	71	water	water	NN
12519	657	72	;	;	:
12519	657	73	most	most	RBS
12519	657	74	boiled	boiled	JJ
12519	657	75	things	thing	NNS
12519	657	76	are	be	VBP
12519	657	77	spoiled	spoil	VBN
12519	657	78	by	by	IN
12519	657	79	having	have	VBG
12519	657	80	too	too	RB
12519	657	81	little	little	JJ
12519	657	82	water	water	NN
12519	657	83	,	,	,
12519	657	84	but	but	CC
12519	657	85	potatos	potato	NNS
12519	657	86	are	be	VBP
12519	657	87	often	often	RB
12519	657	88	spoiled	spoil	VBN
12519	657	89	by	by	IN
12519	657	90	having	have	VBG
12519	657	91	too	too	RB
12519	657	92	much	much	JJ
12519	657	93	;	;	:
12519	657	94	they	-PRON-	PRP
12519	657	95	must	must	MD
12519	657	96	merely	merely	RB
12519	657	97	be	be	VB
12519	657	98	covered	cover	VBN
12519	657	99	,	,	,
12519	657	100	and	and	CC
12519	657	101	a	a	DT
12519	657	102	little	little	JJ
12519	657	103	allowed	allow	VBN
12519	657	104	for	for	IN
12519	657	105	waste	waste	NN
12519	657	106	in	in	IN
12519	657	107	boiling	boiling	NN
12519	657	108	,	,	,
12519	657	109	so	so	IN
12519	657	110	that	that	IN
12519	657	111	they	-PRON-	PRP
12519	657	112	must	must	MD
12519	657	113	be	be	VB
12519	657	114	just	just	RB
12519	657	115	covered	cover	VBN
12519	657	116	when	when	WRB
12519	657	117	done	do	VBN
12519	657	118	.	.	.
12519	658	1	Set	Set	VBD
12519	658	2	them	-PRON-	PRP
12519	658	3	on	on	IN
12519	658	4	a	a	DT
12519	658	5	moderate	moderate	JJ
12519	658	6	fire	fire	NN
12519	658	7	till	till	IN
12519	658	8	they	-PRON-	PRP
12519	658	9	boil	boil	VBP
12519	658	10	,	,	,
12519	658	11	then	then	RB
12519	658	12	take	take	VB
12519	658	13	them	-PRON-	PRP
12519	658	14	off	off	RP
12519	658	15	,	,	,
12519	658	16	and	and	CC
12519	658	17	set	set	VB
12519	658	18	them	-PRON-	PRP
12519	658	19	by	by	IN
12519	658	20	the	the	DT
12519	658	21	fire	fire	NN
12519	658	22	to	to	TO
12519	658	23	simmer	simmer	VB
12519	658	24	slowly	slowly	RB
12519	658	25	,	,	,
12519	658	26	till	till	IN
12519	658	27	they	-PRON-	PRP
12519	658	28	are	be	VBP
12519	658	29	soft	soft	JJ
12519	658	30	enough	enough	RB
12519	658	31	to	to	TO
12519	658	32	admit	admit	VB
12519	658	33	a	a	DT
12519	658	34	fork	fork	NN
12519	658	35	;	;	:
12519	658	36	(	(	-LRB-
12519	658	37	place	place	VB
12519	658	38	no	no	DT
12519	658	39	dependence	dependence	NN
12519	658	40	on	on	IN
12519	658	41	the	the	DT
12519	658	42	usual	usual	JJ
12519	658	43	test	test	NN
12519	658	44	of	of	IN
12519	658	45	their	-PRON-	PRP$
12519	658	46	skin	skin	NN
12519	658	47	's	's	POS
12519	658	48	cracking	cracking	NN
12519	658	49	,	,	,
12519	658	50	which	which	WDT
12519	658	51	,	,	,
12519	658	52	if	if	IN
12519	658	53	they	-PRON-	PRP
12519	658	54	are	be	VBP
12519	658	55	boiled	boil	VBN
12519	658	56	fast	fast	RB
12519	658	57	,	,	,
12519	658	58	will	will	MD
12519	658	59	happen	happen	VB
12519	658	60	to	to	IN
12519	658	61	some	some	DT
12519	658	62	potatos	potatos	NN
12519	658	63	when	when	WRB
12519	658	64	they	-PRON-	PRP
12519	658	65	are	be	VBP
12519	658	66	not	not	RB
12519	658	67	half	half	RB
12519	658	68	done	do	VBN
12519	658	69	,	,	,
12519	658	70	and	and	CC
12519	658	71	the	the	DT
12519	658	72	inside	inside	NN
12519	658	73	is	be	VBZ
12519	658	74	quite	quite	RB
12519	658	75	hard	hard	JJ
12519	658	76	,	,	,
12519	658	77	)	)	-RRB-
12519	658	78	then	then	RB
12519	658	79	pour	pour	VB
12519	658	80	off	off	RP
12519	658	81	the	the	DT
12519	658	82	water	water	NN
12519	658	83	,	,	,
12519	658	84	(	(	-LRB-
12519	658	85	if	if	IN
12519	658	86	you	-PRON-	PRP
12519	658	87	let	let	VBP
12519	658	88	the	the	DT
12519	658	89	potatos	potato	NNS
12519	658	90	remain	remain	VB
12519	658	91	in	in	IN
12519	658	92	the	the	DT
12519	658	93	water	water	NN
12519	658	94	a	a	DT
12519	658	95	moment	moment	NN
12519	658	96	after	after	IN
12519	658	97	they	-PRON-	PRP
12519	658	98	are	be	VBP
12519	658	99	done	do	VBN
12519	658	100	enough	enough	RB
12519	658	101	,	,	,
12519	658	102	they	-PRON-	PRP
12519	658	103	will	will	MD
12519	658	104	become	become	VB
12519	658	105	waxy	waxy	RB
12519	658	106	and	and	CC
12519	658	107	watery	watery	NNP
12519	658	108	,	,	,
12519	658	109	)	)	-RRB-
12519	658	110	uncover	uncover	VBP
12519	658	111	the	the	DT
12519	658	112	sauce	sauce	NN
12519	658	113	-	-	HYPH
12519	658	114	pan	pan	NN
12519	658	115	,	,	,
12519	658	116	and	and	CC
12519	658	117	set	set	VBD
12519	658	118	it	-PRON-	PRP
12519	658	119	at	at	IN
12519	658	120	such	such	PDT
12519	658	121	a	a	DT
12519	658	122	distance	distance	NN
12519	658	123	from	from	IN
12519	658	124	the	the	DT
12519	658	125	fire	fire	NN
12519	658	126	as	as	IN
12519	658	127	will	will	MD
12519	658	128	secure	secure	VB
12519	658	129	it	-PRON-	PRP
12519	658	130	from	from	IN
12519	658	131	burning	burn	VBG
12519	658	132	;	;	:
12519	658	133	their	-PRON-	PRP$
12519	658	134	superfluous	superfluous	JJ
12519	658	135	moisture	moisture	NN
12519	658	136	will	will	MD
12519	658	137	evaporate	evaporate	VB
12519	658	138	,	,	,
12519	658	139	and	and	CC
12519	658	140	the	the	DT
12519	658	141	potatos	potato	NNS
12519	658	142	will	will	MD
12519	658	143	be	be	VB
12519	658	144	perfectly	perfectly	RB
12519	658	145	dry	dry	JJ
12519	658	146	and	and	CC
12519	658	147	mealy	mealy	JJ
12519	658	148	.	.	.
12519	659	1	You	-PRON-	PRP
12519	659	2	may	may	MD
12519	659	3	afterwards	afterwards	RB
12519	659	4	place	place	VB
12519	659	5	a	a	DT
12519	659	6	napkin	napkin	NN
12519	659	7	,	,	,
12519	659	8	folded	fold	VBN
12519	659	9	up	up	IN
12519	659	10	to	to	IN
12519	659	11	the	the	DT
12519	659	12	size	size	NN
12519	659	13	of	of	IN
12519	659	14	the	the	DT
12519	659	15	sauce	sauce	NN
12519	659	16	-	-	HYPH
12519	659	17	pan	pan	NN
12519	659	18	's	's	POS
12519	659	19	diameter	diameter	NN
12519	659	20	,	,	,
12519	659	21	over	over	IN
12519	659	22	the	the	DT
12519	659	23	potatos	potatos	NN
12519	659	24	,	,	,
12519	659	25	to	to	TO
12519	659	26	keep	keep	VB
12519	659	27	them	-PRON-	PRP
12519	659	28	dry	dry	JJ
12519	659	29	and	and	CC
12519	659	30	mealy	mealy	NNP
12519	659	31	till	till	IN
12519	659	32	wanted	want	VBN
12519	659	33	,	,	,
12519	659	34	this	this	DT
12519	659	35	method	method	NN
12519	659	36	of	of	IN
12519	659	37	managing	manage	VBG
12519	659	38	potatos	potato	NNS
12519	659	39	,	,	,
12519	659	40	is	be	VBZ
12519	659	41	,	,	,
12519	659	42	in	in	IN
12519	659	43	every	every	DT
12519	659	44	respect	respect	NN
12519	659	45	,	,	,
12519	659	46	equal	equal	JJ
12519	659	47	to	to	IN
12519	659	48	steaming	steam	VBG
12519	659	49	them	-PRON-	PRP
12519	659	50	,	,	,
12519	659	51	and	and	CC
12519	659	52	they	-PRON-	PRP
12519	659	53	are	be	VBP
12519	659	54	dressed	dress	VBN
12519	659	55	in	in	IN
12519	659	56	half	half	PDT
12519	659	57	the	the	DT
12519	659	58	time	time	NN
12519	659	59	.	.	.
12519	660	1	*	*	NFP
12519	660	2	*	*	NFP
12519	660	3	*	*	NFP
12519	660	4	*	*	NFP
12519	660	5	*	*	NFP
12519	660	6	TO	to	IN
12519	660	7	FRY	FRY	NNP
12519	660	8	SLICED	SLICED	NNP
12519	660	9	POTATOS	POTATOS	NNP
12519	660	10	.	.	.
12519	661	1	Peel	peel	VB
12519	661	2	large	large	JJ
12519	661	3	potatos	potato	NNS
12519	661	4	,	,	,
12519	661	5	slice	slice	VB
12519	661	6	them	-PRON-	PRP
12519	661	7	about	about	IN
12519	661	8	a	a	DT
12519	661	9	quarter	quarter	NN
12519	661	10	of	of	IN
12519	661	11	an	an	DT
12519	661	12	inch	inch	NN
12519	661	13	thick	thick	JJ
12519	661	14	,	,	,
12519	661	15	or	or	CC
12519	661	16	cut	cut	VBD
12519	661	17	them	-PRON-	PRP
12519	661	18	in	in	IN
12519	661	19	shavings	shaving	NNS
12519	661	20	round	round	RB
12519	661	21	and	and	CC
12519	661	22	round	round	RB
12519	661	23	,	,	,
12519	661	24	as	as	IN
12519	661	25	you	-PRON-	PRP
12519	661	26	would	would	MD
12519	661	27	peel	peel	VB
12519	661	28	a	a	DT
12519	661	29	lemon	lemon	NN
12519	661	30	;	;	:
12519	661	31	dry	dry	VB
12519	661	32	them	-PRON-	PRP
12519	661	33	well	well	RB
12519	661	34	in	in	IN
12519	661	35	a	a	DT
12519	661	36	clean	clean	JJ
12519	661	37	cloth	cloth	NN
12519	661	38	,	,	,
12519	661	39	and	and	CC
12519	661	40	fry	fry	VB
12519	661	41	them	-PRON-	PRP
12519	661	42	in	in	IN
12519	661	43	lard	lard	NN
12519	661	44	or	or	CC
12519	661	45	dripping	dripping	NN
12519	661	46	.	.	.
12519	662	1	Take	take	VB
12519	662	2	care	care	NN
12519	662	3	that	that	IN
12519	662	4	your	-PRON-	PRP$
12519	662	5	fat	fat	NN
12519	662	6	and	and	CC
12519	662	7	frying	frying	NN
12519	662	8	-	-	HYPH
12519	662	9	pan	pan	NN
12519	662	10	are	be	VBP
12519	662	11	quite	quite	RB
12519	662	12	clean	clean	JJ
12519	662	13	;	;	:
12519	662	14	put	put	VB
12519	662	15	it	-PRON-	PRP
12519	662	16	on	on	IN
12519	662	17	a	a	DT
12519	662	18	quick	quick	JJ
12519	662	19	fire	fire	NN
12519	662	20	,	,	,
12519	662	21	watch	watch	VB
12519	662	22	it	-PRON-	PRP
12519	662	23	,	,	,
12519	662	24	and	and	CC
12519	662	25	as	as	RB
12519	662	26	soon	soon	RB
12519	662	27	as	as	IN
12519	662	28	the	the	DT
12519	662	29	lard	lard	NN
12519	662	30	boils	boil	VBZ
12519	662	31	and	and	CC
12519	662	32	is	be	VBZ
12519	662	33	still	still	RB
12519	662	34	,	,	,
12519	662	35	put	put	VBN
12519	662	36	in	in	IN
12519	662	37	the	the	DT
12519	662	38	slices	slice	NNS
12519	662	39	of	of	IN
12519	662	40	potatos	potatos	NN
12519	662	41	,	,	,
12519	662	42	and	and	CC
12519	662	43	keep	keep	VB
12519	662	44	moving	move	VBG
12519	662	45	them	-PRON-	PRP
12519	662	46	till	till	IN
12519	662	47	they	-PRON-	PRP
12519	662	48	are	be	VBP
12519	662	49	crisp	crisp	JJ
12519	662	50	;	;	:
12519	662	51	take	take	VB
12519	662	52	them	-PRON-	PRP
12519	662	53	up	up	RP
12519	662	54	,	,	,
12519	662	55	and	and	CC
12519	662	56	lay	lie	VBD
12519	662	57	them	-PRON-	PRP
12519	662	58	to	to	TO
12519	662	59	drain	drain	VB
12519	662	60	on	on	IN
12519	662	61	a	a	DT
12519	662	62	sieve	sieve	NN
12519	662	63	;	;	:
12519	662	64	send	send	VB
12519	662	65	them	-PRON-	PRP
12519	662	66	up	up	RP
12519	662	67	with	with	IN
12519	662	68	very	very	RB
12519	662	69	little	little	JJ
12519	662	70	salt	salt	NN
12519	662	71	sprinkled	sprinkle	VBN
12519	662	72	on	on	IN
12519	662	73	them	-PRON-	PRP
12519	662	74	.	.	.
12519	663	1	*	*	NFP
12519	663	2	*	*	NFP
12519	663	3	*	*	NFP
12519	663	4	*	*	NFP
12519	663	5	*	*	NFP
12519	663	6	POTATOS	potatos	NN
12519	663	7	MASHED	MASHED	NNP
12519	663	8	.	.	.
12519	664	1	When	when	WRB
12519	664	2	the	the	DT
12519	664	3	potatos	potato	NNS
12519	664	4	are	be	VBP
12519	664	5	thoroughly	thoroughly	RB
12519	664	6	boiled	boil	VBN
12519	664	7	,	,	,
12519	664	8	drain	drain	VB
12519	664	9	and	and	CC
12519	664	10	dry	dry	VB
12519	664	11	them	-PRON-	PRP
12519	664	12	perfectly	perfectly	RB
12519	664	13	,	,	,
12519	664	14	pick	pick	VB
12519	664	15	out	out	RP
12519	664	16	every	every	DT
12519	664	17	speck	speck	NN
12519	664	18	,	,	,
12519	664	19	and	and	CC
12519	664	20	rub	rub	VB
12519	664	21	them	-PRON-	PRP
12519	664	22	through	through	IN
12519	664	23	a	a	DT
12519	664	24	colander	colander	NN
12519	664	25	into	into	IN
12519	664	26	a	a	DT
12519	664	27	clean	clean	JJ
12519	664	28	stew	stew	NN
12519	664	29	-	-	HYPH
12519	664	30	pan	pan	NN
12519	664	31	;	;	:
12519	664	32	to	to	IN
12519	664	33	a	a	DT
12519	664	34	pound	pound	NN
12519	664	35	of	of	IN
12519	664	36	potatos	potatos	NN
12519	664	37	put	put	VBP
12519	664	38	half	half	PDT
12519	664	39	an	an	DT
12519	664	40	ounce	ounce	NN
12519	664	41	of	of	IN
12519	664	42	butter	butter	NN
12519	664	43	,	,	,
12519	664	44	and	and	CC
12519	664	45	a	a	DT
12519	664	46	table	table	NN
12519	664	47	-	-	HYPH
12519	664	48	spoonful	spoonful	JJ
12519	664	49	of	of	IN
12519	664	50	milk	milk	NN
12519	664	51	;	;	:
12519	664	52	do	do	VB
12519	664	53	not	not	RB
12519	664	54	make	make	VB
12519	664	55	them	-PRON-	PRP
12519	664	56	too	too	RB
12519	664	57	moist	moist	JJ
12519	664	58	;	;	:
12519	664	59	mix	mix	VB
12519	664	60	them	-PRON-	PRP
12519	664	61	well	well	RB
12519	664	62	together	together	RB
12519	664	63	.	.	.
12519	665	1	When	when	WRB
12519	665	2	the	the	DT
12519	665	3	potatos	potato	NNS
12519	665	4	are	be	VBP
12519	665	5	getting	get	VBG
12519	665	6	old	old	JJ
12519	665	7	and	and	CC
12519	665	8	specked	specked	JJ
12519	665	9	,	,	,
12519	665	10	and	and	CC
12519	665	11	in	in	IN
12519	665	12	frosty	frosty	JJ
12519	665	13	weather	weather	NN
12519	665	14	,	,	,
12519	665	15	this	this	DT
12519	665	16	is	be	VBZ
12519	665	17	the	the	DT
12519	665	18	best	good	JJS
12519	665	19	way	way	NN
12519	665	20	of	of	IN
12519	665	21	dressing	dress	VBG
12519	665	22	them	-PRON-	PRP
12519	665	23	--	--	:
12519	665	24	you	-PRON-	PRP
12519	665	25	may	may	MD
12519	665	26	put	put	VB
12519	665	27	them	-PRON-	PRP
12519	665	28	into	into	IN
12519	665	29	shapes	shape	NNS
12519	665	30	,	,	,
12519	665	31	touch	touch	VB
12519	665	32	them	-PRON-	PRP
12519	665	33	over	over	RP
12519	665	34	with	with	IN
12519	665	35	yelk	yelk	NN
12519	665	36	of	of	IN
12519	665	37	egg	egg	NN
12519	665	38	,	,	,
12519	665	39	and	and	CC
12519	665	40	brown	brown	VB
12519	665	41	them	-PRON-	PRP
12519	665	42	very	very	RB
12519	665	43	slightly	slightly	RB
12519	665	44	before	before	IN
12519	665	45	a	a	DT
12519	665	46	slow	slow	JJ
12519	665	47	fire	fire	NN
12519	665	48	.	.	.
12519	666	1	*	*	NFP
12519	666	2	*	*	NFP
12519	666	3	*	*	NFP
12519	666	4	*	*	NFP
12519	666	5	*	*	NFP
12519	666	6	POTATOS	potatos	NN
12519	666	7	MASHED	MASHED	NNS
12519	666	8	WITH	with	IN
12519	666	9	ONIONS	onion	NNS
12519	666	10	.	.	.
12519	667	1	Prepare	prepare	VB
12519	667	2	some	some	DT
12519	667	3	onions	onion	NNS
12519	667	4	by	by	IN
12519	667	5	putting	put	VBG
12519	667	6	them	-PRON-	PRP
12519	667	7	through	through	IN
12519	667	8	a	a	DT
12519	667	9	sieve	sieve	NN
12519	667	10	,	,	,
12519	667	11	and	and	CC
12519	667	12	mix	mix	VB
12519	667	13	them	-PRON-	PRP
12519	667	14	with	with	IN
12519	667	15	potatos	potato	NNS
12519	667	16	;	;	:
12519	667	17	in	in	IN
12519	667	18	proportioning	proportion	VBG
12519	667	19	the	the	DT
12519	667	20	onions	onion	NNS
12519	667	21	to	to	IN
12519	667	22	the	the	DT
12519	667	23	potatos	potatos	NN
12519	667	24	,	,	,
12519	667	25	you	-PRON-	PRP
12519	667	26	will	will	MD
12519	667	27	be	be	VB
12519	667	28	guided	guide	VBN
12519	667	29	by	by	IN
12519	667	30	your	-PRON-	PRP$
12519	667	31	wish	wish	NN
12519	667	32	to	to	TO
12519	667	33	have	have	VB
12519	667	34	more	more	JJR
12519	667	35	or	or	CC
12519	667	36	less	less	JJR
12519	667	37	of	of	IN
12519	667	38	their	-PRON-	PRP$
12519	667	39	flavour	flavour	NN
12519	667	40	.	.	.
12519	668	1	*	*	NFP
12519	668	2	*	*	NFP
12519	668	3	*	*	NFP
12519	668	4	*	*	NFP
12519	668	5	*	*	NFP
12519	668	6	TO	to	IN
12519	668	7	ROAST	ROAST	NNP
12519	668	8	POTATOS	POTATOS	NNP
12519	668	9	.	.	.
12519	669	1	Wash	wash	VB
12519	669	2	and	and	CC
12519	669	3	dry	dry	VB
12519	669	4	your	-PRON-	PRP$
12519	669	5	potatos	potatos	NN
12519	669	6	,	,	,
12519	669	7	(	(	-LRB-
12519	669	8	all	all	DT
12519	669	9	of	of	IN
12519	669	10	a	a	DT
12519	669	11	size	size	NN
12519	669	12	,	,	,
12519	669	13	)	)	-RRB-
12519	669	14	and	and	CC
12519	669	15	put	put	VBD
12519	669	16	them	-PRON-	PRP
12519	669	17	in	in	IN
12519	669	18	a	a	DT
12519	669	19	tin	tin	JJ
12519	669	20	Dutch	dutch	JJ
12519	669	21	oven	oven	NN
12519	669	22	,	,	,
12519	669	23	or	or	CC
12519	669	24	cheese	cheese	NN
12519	669	25	toaster	toaster	NN
12519	669	26	;	;	:
12519	669	27	take	take	VB
12519	669	28	care	care	NN
12519	669	29	not	not	RB
12519	669	30	to	to	TO
12519	669	31	put	put	VB
12519	669	32	them	-PRON-	PRP
12519	669	33	too	too	RB
12519	669	34	near	near	IN
12519	669	35	the	the	DT
12519	669	36	fire	fire	NN
12519	669	37	,	,	,
12519	669	38	or	or	CC
12519	669	39	they	-PRON-	PRP
12519	669	40	will	will	MD
12519	669	41	get	get	VB
12519	669	42	burned	burn	VBN
12519	669	43	on	on	IN
12519	669	44	the	the	DT
12519	669	45	outside	outside	NN
12519	669	46	before	before	IN
12519	669	47	they	-PRON-	PRP
12519	669	48	are	be	VBP
12519	669	49	warmed	warm	VBN
12519	669	50	through	through	IN
12519	669	51	.	.	.
12519	670	1	Large	large	JJ
12519	670	2	potatos	potato	NNS
12519	670	3	,	,	,
12519	670	4	will	will	MD
12519	670	5	require	require	VB
12519	670	6	two	two	CD
12519	670	7	hours	hour	NNS
12519	670	8	to	to	TO
12519	670	9	roast	roast	VB
12519	670	10	them	-PRON-	PRP
12519	670	11	.	.	.
12519	671	1	To	to	TO
12519	671	2	save	save	VB
12519	671	3	time	time	NN
12519	671	4	and	and	CC
12519	671	5	trouble	trouble	NN
12519	671	6	,	,	,
12519	671	7	some	some	DT
12519	671	8	cooks	cook	NNS
12519	671	9	half	half	RB
12519	671	10	boil	boil	VB
12519	671	11	them	-PRON-	PRP
12519	671	12	first	first	RB
12519	671	13	.	.	.
12519	672	1	*	*	NFP
12519	672	2	*	*	NFP
12519	672	3	*	*	NFP
12519	672	4	*	*	NFP
12519	672	5	*	*	NFP
12519	672	6	TO	to	IN
12519	672	7	ROAST	ROAST	NNP
12519	672	8	POTATOS	POTATOS	NNP
12519	672	9	UNDER	under	IN
12519	672	10	MEAT	meat	NN
12519	672	11	.	.	.
12519	673	1	Half	half	NN
12519	673	2	boil	boil	VB
12519	673	3	large	large	JJ
12519	673	4	potatos	potato	NNS
12519	673	5	,	,	,
12519	673	6	drain	drain	VB
12519	673	7	the	the	DT
12519	673	8	water	water	NN
12519	673	9	from	from	IN
12519	673	10	them	-PRON-	PRP
12519	673	11	,	,	,
12519	673	12	and	and	CC
12519	673	13	put	put	VBD
12519	673	14	them	-PRON-	PRP
12519	673	15	into	into	IN
12519	673	16	an	an	DT
12519	673	17	earthen	earthen	JJ
12519	673	18	dish	dish	NN
12519	673	19	or	or	CC
12519	673	20	small	small	JJ
12519	673	21	tin	tin	NN
12519	673	22	pan	pan	NN
12519	673	23	,	,	,
12519	673	24	under	under	IN
12519	673	25	meat	meat	NN
12519	673	26	that	that	WDT
12519	673	27	is	be	VBZ
12519	673	28	roasting	roast	VBG
12519	673	29	,	,	,
12519	673	30	and	and	CC
12519	673	31	baste	baste	VB
12519	673	32	them	-PRON-	PRP
12519	673	33	with	with	IN
12519	673	34	some	some	DT
12519	673	35	of	of	IN
12519	673	36	the	the	DT
12519	673	37	dripping	dripping	JJ
12519	673	38	;	;	:
12519	673	39	when	when	WRB
12519	673	40	they	-PRON-	PRP
12519	673	41	are	be	VBP
12519	673	42	browned	brown	VBN
12519	673	43	on	on	IN
12519	673	44	one	one	CD
12519	673	45	side	side	NN
12519	673	46	,	,	,
12519	673	47	turn	turn	VB
12519	673	48	them	-PRON-	PRP
12519	673	49	and	and	CC
12519	673	50	brown	brown	VB
12519	673	51	the	the	DT
12519	673	52	other	other	JJ
12519	673	53	;	;	:
12519	673	54	send	send	VB
12519	673	55	them	-PRON-	PRP
12519	673	56	up	up	RP
12519	673	57	around	around	IN
12519	673	58	the	the	DT
12519	673	59	meat	meat	NN
12519	673	60	,	,	,
12519	673	61	or	or	CC
12519	673	62	in	in	IN
12519	673	63	a	a	DT
12519	673	64	small	small	JJ
12519	673	65	dish	dish	NN
12519	673	66	.	.	.
12519	674	1	*	*	NFP
12519	674	2	*	*	NFP
12519	674	3	*	*	NFP
12519	674	4	*	*	NFP
12519	674	5	*	*	NFP
12519	674	6	POTATO	potato	NN
12519	674	7	BALLS	BALLS	NNP
12519	674	8	.	.	.
12519	675	1	Mix	Mix	NNP
12519	675	2	mashed	mashed	JJ
12519	675	3	potatos	potatos	NN
12519	675	4	with	with	IN
12519	675	5	the	the	DT
12519	675	6	yelk	yelk	NN
12519	675	7	of	of	IN
12519	675	8	an	an	DT
12519	675	9	egg	egg	NN
12519	675	10	,	,	,
12519	675	11	roll	roll	VB
12519	675	12	them	-PRON-	PRP
12519	675	13	into	into	IN
12519	675	14	balls	ball	NNS
12519	675	15	,	,	,
12519	675	16	flour	flour	VB
12519	675	17	them	-PRON-	PRP
12519	675	18	,	,	,
12519	675	19	or	or	CC
12519	675	20	cover	cover	VB
12519	675	21	them	-PRON-	PRP
12519	675	22	with	with	IN
12519	675	23	egg	egg	NN
12519	675	24	and	and	CC
12519	675	25	bread	bread	NN
12519	675	26	crumbs	crumb	NNS
12519	675	27	,	,	,
12519	675	28	fry	fry	VB
12519	675	29	them	-PRON-	PRP
12519	675	30	in	in	IN
12519	675	31	clean	clean	JJ
12519	675	32	dripping	dripping	NN
12519	675	33	,	,	,
12519	675	34	or	or	CC
12519	675	35	brown	brown	VB
12519	675	36	them	-PRON-	PRP
12519	675	37	in	in	IN
12519	675	38	a	a	DT
12519	675	39	Dutch	dutch	JJ
12519	675	40	oven	oven	NN
12519	675	41	.	.	.
12519	676	1	They	-PRON-	PRP
12519	676	2	are	be	VBP
12519	676	3	an	an	DT
12519	676	4	agreeable	agreeable	JJ
12519	676	5	vegetable	vegetable	NN
12519	676	6	relish	relish	NN
12519	676	7	,	,	,
12519	676	8	and	and	CC
12519	676	9	a	a	DT
12519	676	10	supper	supper	NN
12519	676	11	dish	dish	NN
12519	676	12	.	.	.
12519	677	1	*	*	NFP
12519	677	2	*	*	NFP
12519	677	3	*	*	NFP
12519	677	4	*	*	NFP
12519	677	5	*	*	NFP
12519	677	6	JERUSALEM	JERUSALEM	NNP
12519	677	7	ARTICHOKES	ARTICHOKES	NNP
12519	677	8	.	.	.
12519	678	1	Are	be	VBP
12519	678	2	boiled	boil	VBN
12519	678	3	and	and	CC
12519	678	4	dressed	dress	VBN
12519	678	5	in	in	IN
12519	678	6	the	the	DT
12519	678	7	various	various	JJ
12519	678	8	ways	way	NNS
12519	678	9	we	-PRON-	PRP
12519	678	10	have	have	VBP
12519	678	11	just	just	RB
12519	678	12	before	before	RB
12519	678	13	directed	direct	VBN
12519	678	14	for	for	IN
12519	678	15	potatos	potato	NNS
12519	678	16	.	.	.
12519	679	1	They	-PRON-	PRP
12519	679	2	should	should	MD
12519	679	3	be	be	VB
12519	679	4	covered	cover	VBN
12519	679	5	with	with	IN
12519	679	6	thick	thick	JJ
12519	679	7	melted	melted	JJ
12519	679	8	butter	butter	NN
12519	679	9	,	,	,
12519	679	10	or	or	CC
12519	679	11	a	a	DT
12519	679	12	nice	nice	JJ
12519	679	13	white	white	JJ
12519	679	14	or	or	CC
12519	679	15	brown	brown	JJ
12519	679	16	sauce	sauce	NN
12519	679	17	.	.	.
12519	680	1	*	*	NFP
12519	680	2	*	*	NFP
12519	680	3	*	*	NFP
12519	680	4	*	*	NFP
12519	680	5	*	*	NFP
12519	680	6	CABBAGE	cabbage	NN
12519	680	7	.	.	.
12519	681	1	Pick	pick	NN
12519	681	2	cabbages	cabbage	NNS
12519	681	3	very	very	RB
12519	681	4	clean	clean	JJ
12519	681	5	,	,	,
12519	681	6	and	and	CC
12519	681	7	wash	wash	VB
12519	681	8	them	-PRON-	PRP
12519	681	9	thoroughly	thoroughly	RB
12519	681	10	;	;	:
12519	681	11	then	then	RB
12519	681	12	look	look	VB
12519	681	13	them	-PRON-	PRP
12519	681	14	carefully	carefully	RB
12519	681	15	over	over	RB
12519	681	16	again	again	RB
12519	681	17	;	;	:
12519	681	18	quarter	quarter	VB
12519	681	19	them	-PRON-	PRP
12519	681	20	if	if	IN
12519	681	21	they	-PRON-	PRP
12519	681	22	are	be	VBP
12519	681	23	very	very	RB
12519	681	24	large	large	JJ
12519	681	25	;	;	:
12519	681	26	put	put	VB
12519	681	27	them	-PRON-	PRP
12519	681	28	into	into	IN
12519	681	29	a	a	DT
12519	681	30	sauce	sauce	NN
12519	681	31	pan	pan	NN
12519	681	32	with	with	IN
12519	681	33	plenty	plenty	NN
12519	681	34	of	of	IN
12519	681	35	boiling	boiling	NN
12519	681	36	water	water	NN
12519	681	37	;	;	:
12519	681	38	if	if	IN
12519	681	39	any	any	DT
12519	681	40	skum	skum	NN
12519	681	41	rises	rise	VBZ
12519	681	42	,	,	,
12519	681	43	take	take	VB
12519	681	44	it	-PRON-	PRP
12519	681	45	off	off	RP
12519	681	46	,	,	,
12519	681	47	put	put	VB
12519	681	48	a	a	DT
12519	681	49	large	large	JJ
12519	681	50	spoonful	spoonful	NN
12519	681	51	of	of	IN
12519	681	52	salt	salt	NN
12519	681	53	into	into	IN
12519	681	54	the	the	DT
12519	681	55	sauce	sauce	NN
12519	681	56	pan	pan	NN
12519	681	57	,	,	,
12519	681	58	and	and	CC
12519	681	59	boil	boil	VB
12519	681	60	'	'	''
12519	681	61	them	-PRON-	PRP
12519	681	62	till	till	IN
12519	681	63	the	the	DT
12519	681	64	stalks	stalk	NNS
12519	681	65	feel	feel	VBP
12519	681	66	tender	tender	JJ
12519	681	67	.	.	.
12519	682	1	A	a	DT
12519	682	2	young	young	JJ
12519	682	3	cabbage	cabbage	NN
12519	682	4	will	will	MD
12519	682	5	take	take	VB
12519	682	6	about	about	RB
12519	682	7	twenty	twenty	CD
12519	682	8	minutes	minute	NNS
12519	682	9	,	,	,
12519	682	10	or	or	CC
12519	682	11	half	half	PDT
12519	682	12	an	an	DT
12519	682	13	hour	hour	NN
12519	682	14	;	;	:
12519	682	15	when	when	WRB
12519	682	16	full	full	JJ
12519	682	17	grown	grow	VBN
12519	682	18	,	,	,
12519	682	19	nearly	nearly	RB
12519	682	20	an	an	DT
12519	682	21	hour	hour	NN
12519	682	22	;	;	:
12519	682	23	see	see	VB
12519	682	24	that	that	IN
12519	682	25	they	-PRON-	PRP
12519	682	26	are	be	VBP
12519	682	27	well	well	RB
12519	682	28	covered	cover	VBN
12519	682	29	with	with	IN
12519	682	30	water	water	NN
12519	682	31	all	all	PDT
12519	682	32	the	the	DT
12519	682	33	time	time	NN
12519	682	34	,	,	,
12519	682	35	and	and	CC
12519	682	36	that	that	IN
12519	682	37	no	no	DT
12519	682	38	or	or	CC
12519	682	39	smoke	smoke	NN
12519	682	40	arises	arise	VBZ
12519	682	41	from	from	IN
12519	682	42	stirring	stir	VBG
12519	682	43	the	the	DT
12519	682	44	fire	fire	NN
12519	682	45	.	.	.
12519	683	1	With	with	IN
12519	683	2	careful	careful	JJ
12519	683	3	management	management	NN
12519	683	4	,	,	,
12519	683	5	they	-PRON-	PRP
12519	683	6	will	will	MD
12519	683	7	look	look	VB
12519	683	8	as	as	RB
12519	683	9	beautiful	beautiful	JJ
12519	683	10	when	when	WRB
12519	683	11	dressed	dress	VBN
12519	683	12	as	as	IN
12519	683	13	they	-PRON-	PRP
12519	683	14	did	do	VBD
12519	683	15	when	when	WRB
12519	683	16	growing	grow	VBG
12519	683	17	.	.	.
12519	684	1	It	-PRON-	PRP
12519	684	2	will	will	MD
12519	684	3	much	much	RB
12519	684	4	ameliorate	ameliorate	VB
12519	684	5	the	the	DT
12519	684	6	flavour	flavour	NN
12519	684	7	of	of	IN
12519	684	8	strong	strong	JJ
12519	684	9	old	old	JJ
12519	684	10	cabbages	cabbage	NNS
12519	684	11	,	,	,
12519	684	12	to	to	TO
12519	684	13	boil	boil	VB
12519	684	14	them	-PRON-	PRP
12519	684	15	in	in	IN
12519	684	16	two	two	CD
12519	684	17	waters	water	NNS
12519	684	18	,	,	,
12519	684	19	_	_	NNP
12519	684	20	i.e.	i.e.	FW
12519	684	21	_	_	NNP
12519	684	22	when	when	WRB
12519	684	23	they	-PRON-	PRP
12519	684	24	are	be	VBP
12519	684	25	half	half	RB
12519	684	26	done	do	VBN
12519	684	27	,	,	,
12519	684	28	to	to	TO
12519	684	29	take	take	VB
12519	684	30	them	-PRON-	PRP
12519	684	31	out	out	RP
12519	684	32	,	,	,
12519	684	33	and	and	CC
12519	684	34	put	put	VBD
12519	684	35	them	-PRON-	PRP
12519	684	36	into	into	IN
12519	684	37	another	another	DT
12519	684	38	sauce	sauce	NN
12519	684	39	pan	pan	NN
12519	684	40	of	of	IN
12519	684	41	boiling	boiling	NN
12519	684	42	water	water	NN
12519	684	43	.	.	.
12519	685	1	*	*	NFP
12519	685	2	*	*	NFP
12519	685	3	*	*	NFP
12519	685	4	*	*	NFP
12519	685	5	*	*	NFP
12519	685	6	SAVOYS	savoys	NN
12519	685	7	.	.	.
12519	686	1	Are	be	VBP
12519	686	2	boiled	boil	VBN
12519	686	3	in	in	IN
12519	686	4	the	the	DT
12519	686	5	same	same	JJ
12519	686	6	manner	manner	NN
12519	686	7	;	;	:
12519	686	8	quarter	quarter	VB
12519	686	9	them	-PRON-	PRP
12519	686	10	when	when	WRB
12519	686	11	you	-PRON-	PRP
12519	686	12	send	send	VBP
12519	686	13	them	-PRON-	PRP
12519	686	14	to	to	IN
12519	686	15	table	table	NN
12519	686	16	.	.	.
12519	687	1	*	*	NFP
12519	687	2	*	*	NFP
12519	687	3	*	*	NFP
12519	687	4	*	*	NFP
12519	687	5	*	*	NFP
12519	687	6	SPROUTS	sprouts	NN
12519	687	7	AND	and	CC
12519	687	8	YOUNG	YOUNG	NNP
12519	687	9	GREENS	GREENS	NNP
12519	687	10	.	.	.
12519	688	1	The	the	DT
12519	688	2	receipt	receipt	NN
12519	688	3	written	write	VBN
12519	688	4	for	for	IN
12519	688	5	cabbages	cabbage	NNS
12519	688	6	will	will	MD
12519	688	7	answer	answer	VB
12519	688	8	as	as	RB
12519	688	9	well	well	RB
12519	688	10	for	for	IN
12519	688	11	sprouts	sprout	NNS
12519	688	12	,	,	,
12519	688	13	only	only	RB
12519	688	14	they	-PRON-	PRP
12519	688	15	will	will	MD
12519	688	16	be	be	VB
12519	688	17	boiled	boil	VBN
12519	688	18	enough	enough	RB
12519	688	19	in	in	IN
12519	688	20	fifteen	fifteen	CD
12519	688	21	minutes	minute	NNS
12519	688	22	.	.	.
12519	689	1	*	*	NFP
12519	689	2	*	*	NFP
12519	689	3	*	*	NFP
12519	689	4	*	*	NFP
12519	689	5	*	*	NFP
12519	689	6	ASPARAGUS	asparagus	NN
12519	689	7	.	.	.
12519	690	1	Set	set	VB
12519	690	2	a	a	DT
12519	690	3	stew	stew	NN
12519	690	4	-	-	HYPH
12519	690	5	pan	pan	NN
12519	690	6	with	with	IN
12519	690	7	plenty	plenty	NN
12519	690	8	of	of	IN
12519	690	9	water	water	NN
12519	690	10	on	on	IN
12519	690	11	the	the	DT
12519	690	12	fire	fire	NN
12519	690	13	,	,	,
12519	690	14	sprinkle	sprinkle	VB
12519	690	15	a	a	DT
12519	690	16	handful	handful	NN
12519	690	17	of	of	IN
12519	690	18	salt	salt	NN
12519	690	19	in	in	IN
12519	690	20	it	-PRON-	PRP
12519	690	21	,	,	,
12519	690	22	let	let	VB
12519	690	23	it	-PRON-	PRP
12519	690	24	boil	boil	VB
12519	690	25	,	,	,
12519	690	26	and	and	CC
12519	690	27	skim	skim	VB
12519	690	28	it	-PRON-	PRP
12519	690	29	;	;	:
12519	690	30	then	then	RB
12519	690	31	put	put	VB
12519	690	32	in	in	RP
12519	690	33	the	the	DT
12519	690	34	asparagus	asparagus	NN
12519	690	35	prepared	prepare	VBD
12519	690	36	thus	thus	RB
12519	690	37	:	:	:
12519	690	38	scrape	scrape	VB
12519	690	39	all	all	PDT
12519	690	40	the	the	DT
12519	690	41	stalks	stalk	NNS
12519	690	42	till	till	IN
12519	690	43	they	-PRON-	PRP
12519	690	44	are	be	VBP
12519	690	45	perfectly	perfectly	RB
12519	690	46	clean	clean	JJ
12519	690	47	;	;	:
12519	690	48	throw	throw	VB
12519	690	49	them	-PRON-	PRP
12519	690	50	into	into	IN
12519	690	51	a	a	DT
12519	690	52	pan	pan	NN
12519	690	53	of	of	IN
12519	690	54	cold	cold	JJ
12519	690	55	water	water	NN
12519	690	56	as	as	IN
12519	690	57	you	-PRON-	PRP
12519	690	58	scrape	scrape	VBP
12519	690	59	them	-PRON-	PRP
12519	690	60	;	;	:
12519	690	61	when	when	WRB
12519	690	62	they	-PRON-	PRP
12519	690	63	are	be	VBP
12519	690	64	all	all	RB
12519	690	65	done	do	VBN
12519	690	66	,	,	,
12519	690	67	tie	tie	VB
12519	690	68	them	-PRON-	PRP
12519	690	69	in	in	IN
12519	690	70	little	little	JJ
12519	690	71	bundles	bundle	NNS
12519	690	72	,	,	,
12519	690	73	of	of	IN
12519	690	74	a	a	DT
12519	690	75	quarter	quarter	NN
12519	690	76	of	of	IN
12519	690	77	a	a	DT
12519	690	78	hundred	hundred	CD
12519	690	79	each	each	DT
12519	690	80	,	,	,
12519	690	81	with	with	IN
12519	690	82	bass	bass	NN
12519	690	83	,	,	,
12519	690	84	if	if	IN
12519	690	85	you	-PRON-	PRP
12519	690	86	can	can	MD
12519	690	87	get	get	VB
12519	690	88	it	-PRON-	PRP
12519	690	89	,	,	,
12519	690	90	or	or	CC
12519	690	91	tape	tape	NN
12519	690	92	;	;	:
12519	690	93	cut	cut	VBD
12519	690	94	off	off	RP
12519	690	95	the	the	DT
12519	690	96	stalks	stalk	NNS
12519	690	97	at	at	IN
12519	690	98	the	the	DT
12519	690	99	bottom	bottom	NN
12519	690	100	,	,	,
12519	690	101	that	that	IN
12519	690	102	they	-PRON-	PRP
12519	690	103	may	may	MD
12519	690	104	be	be	VB
12519	690	105	all	all	DT
12519	690	106	of	of	IN
12519	690	107	a	a	DT
12519	690	108	length	length	NN
12519	690	109	;	;	:
12519	690	110	when	when	WRB
12519	690	111	they	-PRON-	PRP
12519	690	112	are	be	VBP
12519	690	113	tender	tender	JJ
12519	690	114	at	at	IN
12519	690	115	the	the	DT
12519	690	116	stalk	stalk	NN
12519	690	117	,	,	,
12519	690	118	which	which	WDT
12519	690	119	will	will	MD
12519	690	120	be	be	VB
12519	690	121	in	in	IN
12519	690	122	from	from	IN
12519	690	123	twenty	twenty	CD
12519	690	124	to	to	IN
12519	690	125	thirty	thirty	CD
12519	690	126	minutes	minute	NNS
12519	690	127	,	,	,
12519	690	128	they	-PRON-	PRP
12519	690	129	are	be	VBP
12519	690	130	done	do	VBN
12519	690	131	enough	enough	RB
12519	690	132	.	.	.
12519	691	1	Great	great	JJ
12519	691	2	care	care	NN
12519	691	3	must	must	MD
12519	691	4	be	be	VB
12519	691	5	taken	take	VBN
12519	691	6	to	to	TO
12519	691	7	watch	watch	VB
12519	691	8	the	the	DT
12519	691	9	exact	exact	JJ
12519	691	10	time	time	NN
12519	691	11	of	of	IN
12519	691	12	their	-PRON-	PRP$
12519	691	13	becoming	become	VBG
12519	691	14	tender	tender	NN
12519	691	15	;	;	:
12519	691	16	take	take	VB
12519	691	17	them	-PRON-	PRP
12519	691	18	just	just	RB
12519	691	19	at	at	IN
12519	691	20	that	that	DT
12519	691	21	instant	instant	NN
12519	691	22	,	,	,
12519	691	23	and	and	CC
12519	691	24	they	-PRON-	PRP
12519	691	25	will	will	MD
12519	691	26	have	have	VB
12519	691	27	their	-PRON-	PRP$
12519	691	28	true	true	JJ
12519	691	29	flavour	flavour	NN
12519	691	30	and	and	CC
12519	691	31	colour	colour	NN
12519	691	32	;	;	:
12519	691	33	a	a	DT
12519	691	34	minute	minute	NN
12519	691	35	or	or	CC
12519	691	36	two	two	CD
12519	691	37	more	more	JJR
12519	691	38	boiling	boiling	NN
12519	691	39	destroys	destroy	NNS
12519	691	40	both	both	DT
12519	691	41	.	.	.
12519	692	1	While	while	IN
12519	692	2	the	the	DT
12519	692	3	asparagus	asparagus	NN
12519	692	4	is	be	VBZ
12519	692	5	boiling	boil	VBG
12519	692	6	,	,	,
12519	692	7	toast	toast	VB
12519	692	8	a	a	DT
12519	692	9	slice	slice	NN
12519	692	10	of	of	IN
12519	692	11	a	a	DT
12519	692	12	loaf	loaf	NN
12519	692	13	of	of	IN
12519	692	14	bread	bread	NN
12519	692	15	,	,	,
12519	692	16	about	about	RB
12519	692	17	a	a	DT
12519	692	18	half	half	PDT
12519	692	19	an	an	DT
12519	692	20	inch	inch	NN
12519	692	21	thick	thick	JJ
12519	692	22	;	;	:
12519	692	23	brown	brown	JJ
12519	692	24	it	-PRON-	PRP
12519	692	25	delicately	delicately	RB
12519	692	26	on	on	IN
12519	692	27	both	both	DT
12519	692	28	sides	side	NNS
12519	692	29	;	;	:
12519	692	30	dip	dip	VB
12519	692	31	it	-PRON-	PRP
12519	692	32	lightly	lightly	RB
12519	692	33	in	in	IN
12519	692	34	the	the	DT
12519	692	35	liquor	liquor	NN
12519	692	36	the	the	DT
12519	692	37	asparagus	asparagus	NN
12519	692	38	was	be	VBD
12519	692	39	boiled	boil	VBN
12519	692	40	in	in	RP
12519	692	41	,	,	,
12519	692	42	and	and	CC
12519	692	43	lay	lie	VBD
12519	692	44	it	-PRON-	PRP
12519	692	45	in	in	IN
12519	692	46	the	the	DT
12519	692	47	middle	middle	NN
12519	692	48	of	of	IN
12519	692	49	a	a	DT
12519	692	50	dish	dish	NN
12519	692	51	;	;	:
12519	692	52	pour	pour	VB
12519	692	53	some	some	DT
12519	692	54	melted	melted	JJ
12519	692	55	butter	butter	NN
12519	692	56	on	on	IN
12519	692	57	the	the	DT
12519	692	58	toast	toast	NN
12519	692	59	,	,	,
12519	692	60	and	and	CC
12519	692	61	lay	lie	VBD
12519	692	62	the	the	DT
12519	692	63	asparagus	asparagus	NN
12519	692	64	upon	upon	IN
12519	692	65	it	-PRON-	PRP
12519	692	66	;	;	:
12519	692	67	let	let	VB
12519	692	68	it	-PRON-	PRP
12519	692	69	project	project	VB
12519	692	70	beyond	beyond	IN
12519	692	71	the	the	DT
12519	692	72	asparagus	asparagus	NN
12519	692	73	,	,	,
12519	692	74	that	that	IN
12519	692	75	the	the	DT
12519	692	76	company	company	NN
12519	692	77	may	may	MD
12519	692	78	see	see	VB
12519	692	79	there	there	EX
12519	692	80	is	be	VBZ
12519	692	81	a	a	DT
12519	692	82	toast	toast	NN
12519	692	83	.	.	.
12519	693	1	Do	do	VBP
12519	693	2	not	not	RB
12519	693	3	pour	pour	VB
12519	693	4	butter	butter	NN
12519	693	5	over	over	IN
12519	693	6	them	-PRON-	PRP
12519	693	7	,	,	,
12519	693	8	but	but	CC
12519	693	9	send	send	VB
12519	693	10	some	some	DT
12519	693	11	in	in	IN
12519	693	12	a	a	DT
12519	693	13	boat	boat	NN
12519	693	14	.	.	.
12519	694	1	*	*	NFP
12519	694	2	*	*	NFP
12519	694	3	*	*	NFP
12519	694	4	*	*	NFP
12519	694	5	*	*	NFP
12519	694	6	SEA	SEA	NNP
12519	694	7	-	-	HYPH
12519	694	8	KALE	KALE	NNP
12519	694	9	.	.	.
12519	695	1	Is	be	VBZ
12519	695	2	tied	tie	VBN
12519	695	3	up	up	RP
12519	695	4	in	in	IN
12519	695	5	bundles	bundle	NNS
12519	695	6	,	,	,
12519	695	7	and	and	CC
12519	695	8	dressed	dress	VBN
12519	695	9	in	in	IN
12519	695	10	the	the	DT
12519	695	11	same	same	JJ
12519	695	12	way	way	NN
12519	695	13	as	as	IN
12519	695	14	asparagus	asparagus	NN
12519	695	15	.	.	.
12519	696	1	*	*	NFP
12519	696	2	*	*	NFP
12519	696	3	*	*	NFP
12519	696	4	*	*	NFP
12519	696	5	*	*	NFP
12519	696	6	TO	to	IN
12519	696	7	SCOLLOP	SCOLLOP	VBN
12519	696	8	TOMATOS	TOMATOS	NNP
12519	696	9	.	.	.
12519	697	1	Peel	peel	VB
12519	697	2	off	off	RP
12519	697	3	the	the	DT
12519	697	4	skin	skin	NN
12519	697	5	from	from	IN
12519	697	6	large	large	JJ
12519	697	7	,	,	,
12519	697	8	full	full	JJ
12519	697	9	,	,	,
12519	697	10	ripe	ripe	JJ
12519	697	11	tomatos	tomatos	NN
12519	697	12	--	--	:
12519	697	13	put	put	VB
12519	697	14	a	a	DT
12519	697	15	layer	layer	NN
12519	697	16	in	in	IN
12519	697	17	the	the	DT
12519	697	18	bottom	bottom	NN
12519	697	19	of	of	IN
12519	697	20	a	a	DT
12519	697	21	deep	deep	JJ
12519	697	22	dish	dish	NN
12519	697	23	,	,	,
12519	697	24	cover	cover	VB
12519	697	25	it	-PRON-	PRP
12519	697	26	well	well	RB
12519	697	27	with	with	IN
12519	697	28	bread	bread	NN
12519	697	29	grated	grate	VBD
12519	697	30	fine	fine	RB
12519	697	31	;	;	:
12519	697	32	sprinkle	sprinkle	VB
12519	697	33	on	on	IN
12519	697	34	pepper	pepper	NN
12519	697	35	and	and	CC
12519	697	36	salt	salt	NN
12519	697	37	,	,	,
12519	697	38	and	and	CC
12519	697	39	lay	lie	VBD
12519	697	40	some	some	DT
12519	697	41	bits	bit	NNS
12519	697	42	of	of	IN
12519	697	43	butter	butter	NN
12519	697	44	over	over	IN
12519	697	45	them	-PRON-	PRP
12519	697	46	--	--	:
12519	697	47	put	put	VB
12519	697	48	another	another	DT
12519	697	49	layer	layer	NN
12519	697	50	of	of	IN
12519	697	51	each	each	DT
12519	697	52	,	,	,
12519	697	53	till	till	IN
12519	697	54	the	the	DT
12519	697	55	dish	dish	NN
12519	697	56	is	be	VBZ
12519	697	57	full	full	JJ
12519	697	58	--	--	:
12519	697	59	let	let	VB
12519	697	60	the	the	DT
12519	697	61	top	top	NN
12519	697	62	be	be	VB
12519	697	63	covered	cover	VBN
12519	697	64	with	with	IN
12519	697	65	crumbs	crumb	NNS
12519	697	66	and	and	CC
12519	697	67	butter	butter	NN
12519	697	68	--	--	:
12519	697	69	bake	bake	VB
12519	697	70	it	-PRON-	PRP
12519	697	71	a	a	DT
12519	697	72	nice	nice	JJ
12519	697	73	brown	brown	NN
12519	697	74	.	.	.
12519	698	1	*	*	NFP
12519	698	2	*	*	NFP
12519	698	3	*	*	NFP
12519	698	4	*	*	NFP
12519	698	5	*	*	NFP
12519	698	6	TO	to	IN
12519	698	7	STEW	STEW	NNP
12519	698	8	TOMATOS	TOMATOS	NNP
12519	698	9	.	.	.
12519	699	1	Take	take	VB
12519	699	2	off	off	RP
12519	699	3	the	the	DT
12519	699	4	skin	skin	NN
12519	699	5	,	,	,
12519	699	6	and	and	CC
12519	699	7	put	put	VBD
12519	699	8	them	-PRON-	PRP
12519	699	9	in	in	IN
12519	699	10	a	a	DT
12519	699	11	pan	pan	NN
12519	699	12	with	with	IN
12519	699	13	salt	salt	NN
12519	699	14	,	,	,
12519	699	15	pepper	pepper	NN
12519	699	16	,	,	,
12519	699	17	and	and	CC
12519	699	18	a	a	DT
12519	699	19	large	large	JJ
12519	699	20	piece	piece	NN
12519	699	21	of	of	IN
12519	699	22	butter	butter	NN
12519	699	23	--	--	:
12519	699	24	stew	stew	VB
12519	699	25	them	-PRON-	PRP
12519	699	26	till	till	IN
12519	699	27	sufficiently	sufficiently	RB
12519	699	28	dry	dry	JJ
12519	699	29	.	.	.
12519	700	1	*	*	NFP
12519	700	2	*	*	NFP
12519	700	3	*	*	NFP
12519	700	4	*	*	NFP
12519	700	5	*	*	NFP
12519	700	6	CAULIFLOWER	cauliflower	NN
12519	700	7	.	.	.
12519	701	1	Choose	choose	VB
12519	701	2	those	those	DT
12519	701	3	that	that	WDT
12519	701	4	are	be	VBP
12519	701	5	close	close	JJ
12519	701	6	and	and	CC
12519	701	7	white	white	JJ
12519	701	8	,	,	,
12519	701	9	and	and	CC
12519	701	10	of	of	IN
12519	701	11	a	a	DT
12519	701	12	middle	middle	JJ
12519	701	13	size	size	NN
12519	701	14	--	--	:
12519	701	15	trim	trim	VB
12519	701	16	off	off	RP
12519	701	17	the	the	DT
12519	701	18	outside	outside	JJ
12519	701	19	leaves	leave	NNS
12519	701	20	,	,	,
12519	701	21	cut	cut	VBD
12519	701	22	off	off	RP
12519	701	23	the	the	DT
12519	701	24	stalk	stalk	NN
12519	701	25	flat	flat	JJ
12519	701	26	at	at	IN
12519	701	27	the	the	DT
12519	701	28	bottom	bottom	NN
12519	701	29	,	,	,
12519	701	30	let	let	VB
12519	701	31	them	-PRON-	PRP
12519	701	32	lie	lie	VB
12519	701	33	in	in	IN
12519	701	34	salt	salt	NN
12519	701	35	and	and	CC
12519	701	36	water	water	NN
12519	701	37	an	an	DT
12519	701	38	hour	hour	NN
12519	701	39	before	before	IN
12519	701	40	you	-PRON-	PRP
12519	701	41	boil	boil	VBP
12519	701	42	them	-PRON-	PRP
12519	701	43	.	.	.
12519	702	1	Put	put	VB
12519	702	2	them	-PRON-	PRP
12519	702	3	in	in	IN
12519	702	4	boiling	boil	VBG
12519	702	5	water	water	NN
12519	702	6	,	,	,
12519	702	7	with	with	IN
12519	702	8	a	a	DT
12519	702	9	handful	handful	NN
12519	702	10	of	of	IN
12519	702	11	salt	salt	NN
12519	702	12	in	in	IN
12519	702	13	it	-PRON-	PRP
12519	702	14	--	--	:
12519	702	15	skim	skim	VB
12519	702	16	it	-PRON-	PRP
12519	702	17	well	well	RB
12519	702	18	,	,	,
12519	702	19	and	and	CC
12519	702	20	let	let	VB
12519	702	21	it	-PRON-	PRP
12519	702	22	boil	boil	VB
12519	702	23	slowly	slowly	RB
12519	702	24	till	till	IN
12519	702	25	done	do	VBN
12519	702	26	,	,	,
12519	702	27	which	which	WDT
12519	702	28	a	a	DT
12519	702	29	small	small	JJ
12519	702	30	one	one	NN
12519	702	31	will	will	MD
12519	702	32	be	be	VB
12519	702	33	in	in	IN
12519	702	34	fifteen	fifteen	CD
12519	702	35	minutes	minute	NNS
12519	702	36	,	,	,
12519	702	37	a	a	DT
12519	702	38	large	large	JJ
12519	702	39	one	one	NN
12519	702	40	in	in	IN
12519	702	41	twenty	twenty	CD
12519	702	42	--	--	:
12519	702	43	and	and	CC
12519	702	44	take	take	VB
12519	702	45	it	-PRON-	PRP
12519	702	46	up	up	IN
12519	702	47	the	the	DT
12519	702	48	moment	moment	NN
12519	702	49	it	-PRON-	PRP
12519	702	50	is	be	VBZ
12519	702	51	enough	enough	JJ
12519	702	52	:	:	:
12519	702	53	a	a	DT
12519	702	54	few	few	JJ
12519	702	55	minutes	minute	NNS
12519	702	56	longer	long	RBR
12519	702	57	boiling	boil	VBG
12519	702	58	will	will	MD
12519	702	59	spoil	spoil	VB
12519	702	60	it	-PRON-	PRP
12519	702	61	.	.	.
12519	703	1	*	*	NFP
12519	703	2	*	*	NFP
12519	703	3	*	*	NFP
12519	703	4	*	*	NFP
12519	703	5	*	*	NFP
12519	703	6	RED	RED	NNP
12519	703	7	BEET	BEET	NNP
12519	703	8	ROOTS	roots	NN
12519	703	9	.	.	.
12519	704	1	Are	be	VBP
12519	704	2	not	not	RB
12519	704	3	so	so	RB
12519	704	4	much	much	RB
12519	704	5	used	use	VBN
12519	704	6	as	as	IN
12519	704	7	they	-PRON-	PRP
12519	704	8	deserve	deserve	VBP
12519	704	9	to	to	TO
12519	704	10	be	be	VB
12519	704	11	;	;	:
12519	704	12	they	-PRON-	PRP
12519	704	13	are	be	VBP
12519	704	14	dressed	dress	VBN
12519	704	15	in	in	IN
12519	704	16	the	the	DT
12519	704	17	same	same	JJ
12519	704	18	way	way	NN
12519	704	19	as	as	IN
12519	704	20	parsnips	parsnip	NNS
12519	704	21	,	,	,
12519	704	22	only	only	RB
12519	704	23	neither	neither	CC
12519	704	24	scraped	scrape	VBN
12519	704	25	nor	nor	CC
12519	704	26	cut	cut	VBN
12519	704	27	till	till	IN
12519	704	28	after	after	IN
12519	704	29	they	-PRON-	PRP
12519	704	30	are	be	VBP
12519	704	31	boiled	boil	VBN
12519	704	32	;	;	:
12519	704	33	they	-PRON-	PRP
12519	704	34	will	will	MD
12519	704	35	take	take	VB
12519	704	36	from	from	IN
12519	704	37	an	an	DT
12519	704	38	hour	hour	NN
12519	704	39	and	and	CC
12519	704	40	a	a	DT
12519	704	41	half	half	NN
12519	704	42	to	to	IN
12519	704	43	three	three	CD
12519	704	44	hours	hour	NNS
12519	704	45	in	in	IN
12519	704	46	boiling	boiling	NN
12519	704	47	,	,	,
12519	704	48	according	accord	VBG
12519	704	49	to	to	IN
12519	704	50	their	-PRON-	PRP$
12519	704	51	size	size	NN
12519	704	52	;	;	:
12519	704	53	to	to	TO
12519	704	54	be	be	VB
12519	704	55	sent	send	VBN
12519	704	56	to	to	IN
12519	704	57	the	the	DT
12519	704	58	table	table	NN
12519	704	59	with	with	IN
12519	704	60	salt	salt	NN
12519	704	61	fish	fish	NN
12519	704	62	,	,	,
12519	704	63	boiled	boil	VBN
12519	704	64	beef	beef	NN
12519	704	65	,	,	,
12519	704	66	&	&	CC
12519	704	67	c.	c.	NNP
12519	704	68	When	when	WRB
12519	704	69	young	young	JJ
12519	704	70	,	,	,
12519	704	71	small	small	JJ
12519	704	72	and	and	CC
12519	704	73	juicy	juicy	JJ
12519	704	74	,	,	,
12519	704	75	it	-PRON-	PRP
12519	704	76	is	be	VBZ
12519	704	77	a	a	DT
12519	704	78	very	very	RB
12519	704	79	good	good	JJ
12519	704	80	variety	variety	NN
12519	704	81	,	,	,
12519	704	82	an	an	DT
12519	704	83	excellent	excellent	JJ
12519	704	84	garnish	garnish	NN
12519	704	85	,	,	,
12519	704	86	and	and	CC
12519	704	87	easily	easily	RB
12519	704	88	converted	convert	VBD
12519	704	89	into	into	IN
12519	704	90	a	a	DT
12519	704	91	very	very	RB
12519	704	92	cheap	cheap	JJ
12519	704	93	and	and	CC
12519	704	94	pleasant	pleasant	JJ
12519	704	95	pickle	pickle	NN
12519	704	96	.	.	.
12519	705	1	*	*	NFP
12519	705	2	*	*	NFP
12519	705	3	*	*	NFP
12519	705	4	*	*	NFP
12519	705	5	*	*	NFP
12519	705	6	PARSNIPS	parsnip	NNS
12519	705	7	.	.	.
12519	706	1	Are	be	VBP
12519	706	2	to	to	TO
12519	706	3	be	be	VB
12519	706	4	cooked	cook	VBN
12519	706	5	just	just	RB
12519	706	6	in	in	IN
12519	706	7	the	the	DT
12519	706	8	same	same	JJ
12519	706	9	manner	manner	NN
12519	706	10	as	as	IN
12519	706	11	carrots	carrot	NNS
12519	706	12	;	;	:
12519	706	13	they	-PRON-	PRP
12519	706	14	require	require	VBP
12519	706	15	more	more	RBR
12519	706	16	or	or	CC
12519	706	17	less	less	JJR
12519	706	18	time	time	NN
12519	706	19	,	,	,
12519	706	20	according	accord	VBG
12519	706	21	to	to	IN
12519	706	22	their	-PRON-	PRP$
12519	706	23	size	size	NN
12519	706	24	;	;	:
12519	706	25	therefore	therefore	RB
12519	706	26	match	match	VBP
12519	706	27	them	-PRON-	PRP
12519	706	28	in	in	IN
12519	706	29	size	size	NN
12519	706	30	,	,	,
12519	706	31	and	and	CC
12519	706	32	you	-PRON-	PRP
12519	706	33	must	must	MD
12519	706	34	try	try	VB
12519	706	35	them	-PRON-	PRP
12519	706	36	by	by	IN
12519	706	37	thrusting	thrust	VBG
12519	706	38	a	a	DT
12519	706	39	fork	fork	NN
12519	706	40	into	into	IN
12519	706	41	them	-PRON-	PRP
12519	706	42	as	as	IN
12519	706	43	they	-PRON-	PRP
12519	706	44	are	be	VBP
12519	706	45	in	in	IN
12519	706	46	the	the	DT
12519	706	47	water	water	NN
12519	706	48	;	;	:
12519	706	49	when	when	WRB
12519	706	50	this	this	DT
12519	706	51	goes	go	VBZ
12519	706	52	easily	easily	RB
12519	706	53	through	through	RB
12519	706	54	,	,	,
12519	706	55	they	-PRON-	PRP
12519	706	56	are	be	VBP
12519	706	57	done	do	VBN
12519	706	58	enough	enough	RB
12519	706	59	:	:	:
12519	706	60	boil	boil	VB
12519	706	61	them	-PRON-	PRP
12519	706	62	from	from	IN
12519	706	63	an	an	DT
12519	706	64	hour	hour	NN
12519	706	65	to	to	IN
12519	706	66	two	two	CD
12519	706	67	hours	hour	NNS
12519	706	68	,	,	,
12519	706	69	according	accord	VBG
12519	706	70	to	to	IN
12519	706	71	their	-PRON-	PRP$
12519	706	72	size	size	NN
12519	706	73	and	and	CC
12519	706	74	freshness	freshness	NN
12519	706	75	.	.	.
12519	707	1	Parsnips	parsnip	NNS
12519	707	2	are	be	VBP
12519	707	3	sometimes	sometimes	RB
12519	707	4	sent	send	VBN
12519	707	5	up	up	RP
12519	707	6	mashed	mash	VBN
12519	707	7	in	in	IN
12519	707	8	the	the	DT
12519	707	9	same	same	JJ
12519	707	10	way	way	NN
12519	707	11	as	as	IN
12519	707	12	turnips	turnip	NNS
12519	707	13	.	.	.
12519	708	1	*	*	NFP
12519	708	2	*	*	NFP
12519	708	3	*	*	NFP
12519	708	4	*	*	NFP
12519	708	5	*	*	NFP
12519	708	6	CARROTS	carrot	NNS
12519	708	7	.	.	.
12519	709	1	Let	let	VB
12519	709	2	them	-PRON-	PRP
12519	709	3	be	be	VB
12519	709	4	well	well	RB
12519	709	5	washed	wash	VBN
12519	709	6	and	and	CC
12519	709	7	scraped	scrape	VBN
12519	709	8	--	--	:
12519	709	9	an	an	DT
12519	709	10	hour	hour	NN
12519	709	11	is	be	VBZ
12519	709	12	enough	enough	JJ
12519	709	13	for	for	IN
12519	709	14	young	young	JJ
12519	709	15	spring	spring	NN
12519	709	16	carrots	carrot	NNS
12519	709	17	;	;	,
12519	709	18	grown	grown	JJ
12519	709	19	carrots	carrot	NNS
12519	709	20	will	will	MD
12519	709	21	take	take	VB
12519	709	22	from	from	IN
12519	709	23	an	an	DT
12519	709	24	hour	hour	NN
12519	709	25	and	and	CC
12519	709	26	a	a	DT
12519	709	27	half	half	NN
12519	709	28	to	to	TO
12519	709	29	two	two	CD
12519	709	30	hours	hour	NNS
12519	709	31	and	and	CC
12519	709	32	a	a	DT
12519	709	33	half	half	NN
12519	709	34	.	.	.
12519	710	1	The	the	DT
12519	710	2	best	good	JJS
12519	710	3	way	way	NN
12519	710	4	to	to	TO
12519	710	5	try	try	VB
12519	710	6	if	if	IN
12519	710	7	they	-PRON-	PRP
12519	710	8	are	be	VBP
12519	710	9	done	do	VBN
12519	710	10	enough	enough	RB
12519	710	11	,	,	,
12519	710	12	is	be	VBZ
12519	710	13	to	to	TO
12519	710	14	pierce	pierce	VB
12519	710	15	them	-PRON-	PRP
12519	710	16	with	with	IN
12519	710	17	a	a	DT
12519	710	18	fork	fork	NN
12519	710	19	.	.	.
12519	711	1	*	*	NFP
12519	711	2	*	*	NFP
12519	711	3	*	*	NFP
12519	711	4	*	*	NFP
12519	711	5	*	*	NFP
12519	711	6	TURNIPS	turnip	NNS
12519	711	7	.	.	.
12519	712	1	Peel	peel	VB
12519	712	2	off	off	RP
12519	712	3	half	half	PDT
12519	712	4	an	an	DT
12519	712	5	inch	inch	NN
12519	712	6	of	of	IN
12519	712	7	the	the	DT
12519	712	8	stringy	stringy	NN
12519	712	9	outside	outside	RB
12519	712	10	--	--	:
12519	712	11	full	full	JJ
12519	712	12	grown	grown	JJ
12519	712	13	turnips	turnip	NNS
12519	712	14	will	will	MD
12519	712	15	take	take	VB
12519	712	16	about	about	RP
12519	712	17	an	an	DT
12519	712	18	hour	hour	NN
12519	712	19	and	and	CC
12519	712	20	a	a	DT
12519	712	21	half	half	NN
12519	712	22	gentle	gentle	JJ
12519	712	23	boiling	boiling	NN
12519	712	24	;	;	:
12519	712	25	try	try	VB
12519	712	26	them	-PRON-	PRP
12519	712	27	with	with	IN
12519	712	28	a	a	DT
12519	712	29	fork	fork	NN
12519	712	30	,	,	,
12519	712	31	and	and	CC
12519	712	32	when	when	WRB
12519	712	33	tender	tender	NNP
12519	712	34	,	,	,
12519	712	35	take	take	VB
12519	712	36	them	-PRON-	PRP
12519	712	37	up	up	RP
12519	712	38	,	,	,
12519	712	39	and	and	CC
12519	712	40	lay	lie	VBD
12519	712	41	them	-PRON-	PRP
12519	712	42	on	on	IN
12519	712	43	a	a	DT
12519	712	44	sieve	sieve	NN
12519	712	45	till	till	IN
12519	712	46	the	the	DT
12519	712	47	water	water	NN
12519	712	48	is	be	VBZ
12519	712	49	thoroughly	thoroughly	RB
12519	712	50	drained	drain	VBN
12519	712	51	from	from	IN
12519	712	52	them	-PRON-	PRP
12519	712	53	;	;	:
12519	712	54	send	send	VB
12519	712	55	them	-PRON-	PRP
12519	712	56	up	up	RP
12519	712	57	whole	whole	RB
12519	712	58	;	;	:
12519	712	59	to	to	IN
12519	712	60	very	very	RB
12519	712	61	young	young	JJ
12519	712	62	turnips	turnip	NNS
12519	712	63	,	,	,
12519	712	64	leave	leave	VB
12519	712	65	about	about	RB
12519	712	66	two	two	CD
12519	712	67	inches	inch	NNS
12519	712	68	of	of	IN
12519	712	69	green	green	JJ
12519	712	70	top	top	NN
12519	712	71	;	;	:
12519	712	72	the	the	DT
12519	712	73	old	old	JJ
12519	712	74	ones	one	NNS
12519	712	75	are	be	VBP
12519	712	76	better	well	JJR
12519	712	77	when	when	WRB
12519	712	78	the	the	DT
12519	712	79	water	water	NN
12519	712	80	is	be	VBZ
12519	712	81	changed	change	VBN
12519	712	82	as	as	IN
12519	712	83	directed	direct	VBN
12519	712	84	for	for	IN
12519	712	85	cabbage	cabbage	NN
12519	712	86	.	.	.
12519	713	1	*	*	NFP
12519	713	2	*	*	NFP
12519	713	3	*	*	NFP
12519	713	4	*	*	NFP
12519	713	5	*	*	NFP
12519	713	6	TO	to	IN
12519	713	7	MASH	mash	NN
12519	713	8	TURNIPS	turnips	NN
12519	713	9	.	.	.
12519	714	1	When	when	WRB
12519	714	2	they	-PRON-	PRP
12519	714	3	are	be	VBP
12519	714	4	boiled	boil	VBN
12519	714	5	quite	quite	RB
12519	714	6	tender	tender	NN
12519	714	7	,	,	,
12519	714	8	squeeze	squeeze	VB
12519	714	9	them	-PRON-	PRP
12519	714	10	as	as	RB
12519	714	11	dry	dry	JJ
12519	714	12	as	as	IN
12519	714	13	possible	possible	JJ
12519	714	14	--	--	:
12519	714	15	put	put	VB
12519	714	16	them	-PRON-	PRP
12519	714	17	into	into	IN
12519	714	18	a	a	DT
12519	714	19	sauce	sauce	NN
12519	714	20	pan	pan	NN
12519	714	21	,	,	,
12519	714	22	mash	mash	VB
12519	714	23	them	-PRON-	PRP
12519	714	24	with	with	IN
12519	714	25	a	a	DT
12519	714	26	wooden	wooden	JJ
12519	714	27	spoon	spoon	NN
12519	714	28	,	,	,
12519	714	29	and	and	CC
12519	714	30	rub	rub	VB
12519	714	31	them	-PRON-	PRP
12519	714	32	through	through	IN
12519	714	33	a	a	DT
12519	714	34	colander	colander	NN
12519	714	35	;	;	:
12519	714	36	add	add	VB
12519	714	37	a	a	DT
12519	714	38	little	little	JJ
12519	714	39	bit	bit	NN
12519	714	40	of	of	IN
12519	714	41	butter	butter	NN
12519	714	42	,	,	,
12519	714	43	keep	keep	VB
12519	714	44	stirring	stir	VBG
12519	714	45	them	-PRON-	PRP
12519	714	46	till	till	IN
12519	714	47	the	the	DT
12519	714	48	butter	butter	NN
12519	714	49	is	be	VBZ
12519	714	50	melted	melt	VBN
12519	714	51	and	and	CC
12519	714	52	well	well	RB
12519	714	53	mixed	mixed	JJ
12519	714	54	with	with	IN
12519	714	55	them	-PRON-	PRP
12519	714	56	,	,	,
12519	714	57	and	and	CC
12519	714	58	they	-PRON-	PRP
12519	714	59	are	be	VBP
12519	714	60	ready	ready	JJ
12519	714	61	for	for	IN
12519	714	62	table	table	NN
12519	714	63	.	.	.
12519	715	1	*	*	NFP
12519	715	2	*	*	NFP
12519	715	3	*	*	NFP
12519	715	4	*	*	NFP
12519	715	5	*	*	NFP
12519	715	6	TURNIP	turnip	NN
12519	715	7	TOPS	tops	NN
12519	715	8	.	.	.
12519	716	1	Are	be	VBP
12519	716	2	the	the	DT
12519	716	3	shoots	shoot	NNS
12519	716	4	which	which	WDT
12519	716	5	grow	grow	VBP
12519	716	6	out	out	RP
12519	716	7	,	,	,
12519	716	8	(	(	-LRB-
12519	716	9	in	in	IN
12519	716	10	the	the	DT
12519	716	11	spring	spring	NN
12519	716	12	.	.	.
12519	716	13	)	)	-RRB-
12519	717	1	from	from	IN
12519	717	2	the	the	DT
12519	717	3	old	old	JJ
12519	717	4	turnip	turnip	NN
12519	717	5	roots	root	NNS
12519	717	6	.	.	.
12519	718	1	Put	put	VB
12519	718	2	them	-PRON-	PRP
12519	718	3	in	in	IN
12519	718	4	cold	cold	JJ
12519	718	5	water	water	NN
12519	718	6	an	an	DT
12519	718	7	hour	hour	NN
12519	718	8	before	before	IN
12519	718	9	they	-PRON-	PRP
12519	718	10	are	be	VBP
12519	718	11	dressed	dressed	JJ
12519	718	12	;	;	:
12519	718	13	the	the	DT
12519	718	14	more	more	JJR
12519	718	15	water	water	NN
12519	718	16	they	-PRON-	PRP
12519	718	17	are	be	VBP
12519	718	18	boiled	boil	VBN
12519	718	19	in	in	RP
12519	718	20	,	,	,
12519	718	21	the	the	DT
12519	718	22	better	well	RBR
12519	718	23	they	-PRON-	PRP
12519	718	24	will	will	MD
12519	718	25	look	look	VB
12519	718	26	;	;	:
12519	718	27	if	if	IN
12519	718	28	boiled	boil	VBN
12519	718	29	in	in	IN
12519	718	30	a	a	DT
12519	718	31	small	small	JJ
12519	718	32	quantity	quantity	NN
12519	718	33	of	of	IN
12519	718	34	water	water	NN
12519	718	35	,	,	,
12519	718	36	they	-PRON-	PRP
12519	718	37	will	will	MD
12519	718	38	taste	taste	VB
12519	718	39	bitter	bitter	JJ
12519	718	40	;	;	:
12519	718	41	when	when	WRB
12519	718	42	the	the	DT
12519	718	43	water	water	NN
12519	718	44	boils	boil	VBZ
12519	718	45	,	,	,
12519	718	46	put	put	VBN
12519	718	47	in	in	RP
12519	718	48	a	a	DT
12519	718	49	small	small	JJ
12519	718	50	handful	handful	NN
12519	718	51	of	of	IN
12519	718	52	salt	salt	NN
12519	718	53	,	,	,
12519	718	54	and	and	CC
12519	718	55	then	then	RB
12519	718	56	your	-PRON-	PRP$
12519	718	57	vegetables	vegetable	NNS
12519	718	58	;	;	:
12519	718	59	they	-PRON-	PRP
12519	718	60	are	be	VBP
12519	718	61	still	still	RB
12519	718	62	better	well	RBR
12519	718	63	boiled	boil	VBN
12519	718	64	with	with	IN
12519	718	65	bacon	bacon	NN
12519	718	66	in	in	IN
12519	718	67	the	the	DT
12519	718	68	Virginia	Virginia	NNP
12519	718	69	style	style	NN
12519	718	70	:	:	:
12519	718	71	if	if	IN
12519	718	72	fresh	fresh	JJ
12519	718	73	and	and	CC
12519	718	74	young	young	JJ
12519	718	75	,	,	,
12519	718	76	they	-PRON-	PRP
12519	718	77	will	will	MD
12519	718	78	be	be	VB
12519	718	79	done	do	VBN
12519	718	80	in	in	IN
12519	718	81	about	about	RB
12519	718	82	twenty	twenty	CD
12519	718	83	minutes	minute	NNS
12519	718	84	--	--	:
12519	718	85	drain	drain	VBP
12519	718	86	them	-PRON-	PRP
12519	718	87	on	on	IN
12519	718	88	the	the	DT
12519	718	89	back	back	NN
12519	718	90	of	of	IN
12519	718	91	a	a	DT
12519	718	92	sieve	sieve	NN
12519	718	93	,	,	,
12519	718	94	and	and	CC
12519	718	95	put	put	VBD
12519	718	96	them	-PRON-	PRP
12519	718	97	under	under	IN
12519	718	98	the	the	DT
12519	718	99	bacon	bacon	NN
12519	718	100	.	.	.
12519	719	1	*	*	NFP
12519	719	2	*	*	NFP
12519	719	3	*	*	NFP
12519	719	4	*	*	NFP
12519	719	5	*	*	NFP
12519	719	6	FRENCH	FRENCH	NNS
12519	719	7	BEANS	bean	NNS
12519	719	8	.	.	.
12519	720	1	Cut	cut	VB
12519	720	2	off	off	RP
12519	720	3	the	the	DT
12519	720	4	stalk	stalk	NN
12519	720	5	end	end	VB
12519	720	6	first	first	RB
12519	720	7	,	,	,
12519	720	8	and	and	CC
12519	720	9	then	then	RB
12519	720	10	turn	turn	VB
12519	720	11	to	to	IN
12519	720	12	the	the	DT
12519	720	13	point	point	NN
12519	720	14	and	and	CC
12519	720	15	strip	strip	VB
12519	720	16	off	off	RP
12519	720	17	the	the	DT
12519	720	18	strings	string	NNS
12519	720	19	;	;	:
12519	720	20	if	if	IN
12519	720	21	not	not	RB
12519	720	22	quite	quite	RB
12519	720	23	fresh	fresh	JJ
12519	720	24	,	,	,
12519	720	25	have	have	VBP
12519	720	26	a	a	DT
12519	720	27	bowl	bowl	NN
12519	720	28	of	of	IN
12519	720	29	spring	spring	NN
12519	720	30	water	water	NN
12519	720	31	,	,	,
12519	720	32	with	with	IN
12519	720	33	a	a	DT
12519	720	34	little	little	JJ
12519	720	35	salt	salt	NN
12519	720	36	dissolved	dissolve	VBN
12519	720	37	in	in	IN
12519	720	38	it	-PRON-	PRP
12519	720	39	,	,	,
12519	720	40	standing	stand	VBG
12519	720	41	before	before	IN
12519	720	42	you	-PRON-	PRP
12519	720	43	;	;	:
12519	720	44	as	as	IN
12519	720	45	the	the	DT
12519	720	46	beans	bean	NNS
12519	720	47	are	be	VBP
12519	720	48	cleansed	cleanse	VBN
12519	720	49	and	and	CC
12519	720	50	trimmed	trim	VBN
12519	720	51	,	,	,
12519	720	52	throw	throw	VB
12519	720	53	them	-PRON-	PRP
12519	720	54	in	in	RP
12519	720	55	;	;	:
12519	720	56	when	when	WRB
12519	720	57	all	all	DT
12519	720	58	are	be	VBP
12519	720	59	done	do	VBN
12519	720	60	,	,	,
12519	720	61	put	put	VB
12519	720	62	them	-PRON-	PRP
12519	720	63	on	on	IN
12519	720	64	the	the	DT
12519	720	65	fire	fire	NN
12519	720	66	in	in	IN
12519	720	67	boiling	boiling	NN
12519	720	68	water	water	NN
12519	720	69	,	,	,
12519	720	70	with	with	IN
12519	720	71	some	some	DT
12519	720	72	salt	salt	NN
12519	720	73	in	in	IN
12519	720	74	it	-PRON-	PRP
12519	720	75	;	;	:
12519	720	76	when	when	WRB
12519	720	77	they	-PRON-	PRP
12519	720	78	have	have	VBP
12519	720	79	boiled	boil	VBN
12519	720	80	fifteen	fifteen	CD
12519	720	81	or	or	CC
12519	720	82	twenty	twenty	CD
12519	720	83	minutes	minute	NNS
12519	720	84	,	,	,
12519	720	85	take	take	VB
12519	720	86	one	one	CD
12519	720	87	out	out	RP
12519	720	88	and	and	CC
12519	720	89	taste	taste	VB
12519	720	90	it	-PRON-	PRP
12519	720	91	;	;	:
12519	720	92	as	as	RB
12519	720	93	soon	soon	RB
12519	720	94	as	as	IN
12519	720	95	they	-PRON-	PRP
12519	720	96	are	be	VBP
12519	720	97	tender	tender	JJ
12519	720	98	,	,	,
12519	720	99	take	take	VB
12519	720	100	them	-PRON-	PRP
12519	720	101	up	up	RP
12519	720	102	,	,	,
12519	720	103	and	and	CC
12519	720	104	throw	throw	VB
12519	720	105	them	-PRON-	PRP
12519	720	106	into	into	IN
12519	720	107	a	a	DT
12519	720	108	colander	colander	NN
12519	720	109	to	to	TO
12519	720	110	drain	drain	VB
12519	720	111	.	.	.
12519	721	1	To	to	TO
12519	721	2	send	send	VB
12519	721	3	up	up	RP
12519	721	4	the	the	DT
12519	721	5	beans	bean	NNS
12519	721	6	whole	whole	NN
12519	721	7	,	,	,
12519	721	8	when	when	WRB
12519	721	9	they	-PRON-	PRP
12519	721	10	are	be	VBP
12519	721	11	young	young	JJ
12519	721	12	,	,	,
12519	721	13	is	be	VBZ
12519	721	14	much	much	RB
12519	721	15	the	the	DT
12519	721	16	best	good	JJS
12519	721	17	method	method	NN
12519	721	18	,	,	,
12519	721	19	and	and	CC
12519	721	20	their	-PRON-	PRP$
12519	721	21	delicate	delicate	JJ
12519	721	22	flavour	flavour	NN
12519	721	23	and	and	CC
12519	721	24	colour	colour	NN
12519	721	25	is	be	VBZ
12519	721	26	much	much	RB
12519	721	27	better	well	JJR
12519	721	28	preserved	preserve	VBN
12519	721	29	.	.	.
12519	722	1	When	when	WRB
12519	722	2	a	a	DT
12519	722	3	little	little	RB
12519	722	4	more	more	RBR
12519	722	5	grown	grow	VBN
12519	722	6	,	,	,
12519	722	7	they	-PRON-	PRP
12519	722	8	must	must	MD
12519	722	9	be	be	VB
12519	722	10	cut	cut	VBN
12519	722	11	lengthwise	lengthwise	RB
12519	722	12	in	in	IN
12519	722	13	thin	thin	JJ
12519	722	14	slices	slice	NNS
12519	722	15	after	after	IN
12519	722	16	stringing	string	VBG
12519	722	17	;	;	:
12519	722	18	and	and	CC
12519	722	19	for	for	IN
12519	722	20	common	common	JJ
12519	722	21	tables	table	NNS
12519	722	22	,	,	,
12519	722	23	they	-PRON-	PRP
12519	722	24	are	be	VBP
12519	722	25	split	split	VBN
12519	722	26	,	,	,
12519	722	27	and	and	CC
12519	722	28	divided	divide	VBN
12519	722	29	across	across	IN
12519	722	30	;	;	:
12519	722	31	but	but	CC
12519	722	32	those	those	DT
12519	722	33	who	who	WP
12519	722	34	are	be	VBP
12519	722	35	nice	nice	JJ
12519	722	36	,	,	,
12519	722	37	do	do	VB
12519	722	38	not	not	RB
12519	722	39	use	use	VB
12519	722	40	them	-PRON-	PRP
12519	722	41	at	at	IN
12519	722	42	such	such	PDT
12519	722	43	a	a	DT
12519	722	44	growth	growth	NN
12519	722	45	as	as	IN
12519	722	46	to	to	TO
12519	722	47	require	require	VB
12519	722	48	splitting	splitting	NN
12519	722	49	.	.	.
12519	723	1	*	*	NFP
12519	723	2	*	*	NFP
12519	723	3	*	*	NFP
12519	723	4	*	*	NFP
12519	723	5	*	*	NFP
12519	723	6	ARTICHOKES	artichokes	NN
12519	723	7	.	.	.
12519	724	1	Soak	soak	VB
12519	724	2	them	-PRON-	PRP
12519	724	3	in	in	IN
12519	724	4	cold	cold	JJ
12519	724	5	water	water	NN
12519	724	6	,	,	,
12519	724	7	wash	wash	VB
12519	724	8	them	-PRON-	PRP
12519	724	9	well	well	RB
12519	724	10	,	,	,
12519	724	11	then	then	RB
12519	724	12	put	put	VB
12519	724	13	them	-PRON-	PRP
12519	724	14	into	into	IN
12519	724	15	plenty	plenty	NN
12519	724	16	of	of	IN
12519	724	17	boiling	boiling	NN
12519	724	18	water	water	NN
12519	724	19	,	,	,
12519	724	20	with	with	IN
12519	724	21	a	a	DT
12519	724	22	handful	handful	NN
12519	724	23	of	of	IN
12519	724	24	salt	salt	NN
12519	724	25	,	,	,
12519	724	26	and	and	CC
12519	724	27	let	let	VB
12519	724	28	them	-PRON-	PRP
12519	724	29	boil	boil	VB
12519	724	30	gently	gently	RB
12519	724	31	till	till	IN
12519	724	32	they	-PRON-	PRP
12519	724	33	are	be	VBP
12519	724	34	tender	tender	JJ
12519	724	35	,	,	,
12519	724	36	which	which	WDT
12519	724	37	will	will	MD
12519	724	38	take	take	VB
12519	724	39	an	an	DT
12519	724	40	hour	hour	NN
12519	724	41	and	and	CC
12519	724	42	a	a	DT
12519	724	43	half	half	NN
12519	724	44	,	,	,
12519	724	45	or	or	CC
12519	724	46	two	two	CD
12519	724	47	hours	hour	NNS
12519	724	48	:	:	:
12519	724	49	the	the	DT
12519	724	50	surest	sure	JJS
12519	724	51	way	way	NN
12519	724	52	to	to	TO
12519	724	53	know	know	VB
12519	724	54	when	when	WRB
12519	724	55	they	-PRON-	PRP
12519	724	56	are	be	VBP
12519	724	57	done	do	VBN
12519	724	58	enough	enough	RB
12519	724	59	,	,	,
12519	724	60	is	be	VBZ
12519	724	61	to	to	TO
12519	724	62	draw	draw	VB
12519	724	63	out	out	RP
12519	724	64	a	a	DT
12519	724	65	leaf	leaf	NN
12519	724	66	;	;	:
12519	724	67	trim	trim	VB
12519	724	68	them	-PRON-	PRP
12519	724	69	,	,	,
12519	724	70	and	and	CC
12519	724	71	drain	drain	VB
12519	724	72	them	-PRON-	PRP
12519	724	73	on	on	IN
12519	724	74	a	a	DT
12519	724	75	sieve	sieve	NN
12519	724	76	,	,	,
12519	724	77	and	and	CC
12519	724	78	send	send	VB
12519	724	79	up	up	RP
12519	724	80	melted	melted	JJ
12519	724	81	butter	butter	NN
12519	724	82	with	with	IN
12519	724	83	them	-PRON-	PRP
12519	724	84	,	,	,
12519	724	85	with	with	IN
12519	724	86	some	some	DT
12519	724	87	put	put	NN
12519	724	88	into	into	IN
12519	724	89	small	small	JJ
12519	724	90	cups	cup	NNS
12519	724	91	,	,	,
12519	724	92	so	so	IN
12519	724	93	that	that	IN
12519	724	94	each	each	DT
12519	724	95	guest	guest	NN
12519	724	96	may	may	MD
12519	724	97	have	have	VB
12519	724	98	one	one	CD
12519	724	99	.	.	.
12519	725	1	*	*	NFP
12519	725	2	*	*	NFP
12519	725	3	*	*	NFP
12519	725	4	*	*	NFP
12519	725	5	*	*	NFP
12519	725	6	BROCOLI	BROCOLI	NNP
12519	725	7	.	.	.
12519	726	1	The	the	DT
12519	726	2	kind	kind	NN
12519	726	3	which	which	WDT
12519	726	4	bears	bear	VBZ
12519	726	5	flowers	flower	NNS
12519	726	6	around	around	IN
12519	726	7	the	the	DT
12519	726	8	joints	joint	NNS
12519	726	9	of	of	IN
12519	726	10	the	the	DT
12519	726	11	stalks	stalk	NNS
12519	726	12	,	,	,
12519	726	13	must	must	MD
12519	726	14	be	be	VB
12519	726	15	cut	cut	VBN
12519	726	16	into	into	IN
12519	726	17	convenient	convenient	JJ
12519	726	18	lengths	length	NNS
12519	726	19	for	for	IN
12519	726	20	the	the	DT
12519	726	21	dish	dish	NN
12519	726	22	;	;	:
12519	726	23	scrape	scrape	VB
12519	726	24	the	the	DT
12519	726	25	skin	skin	NN
12519	726	26	from	from	IN
12519	726	27	the	the	DT
12519	726	28	stalk	stalk	NN
12519	726	29	,	,	,
12519	726	30	and	and	CC
12519	726	31	pick	pick	VB
12519	726	32	out	out	RP
12519	726	33	any	any	DT
12519	726	34	leaves	leave	NNS
12519	726	35	or	or	CC
12519	726	36	flowers	flower	NNS
12519	726	37	that	that	WDT
12519	726	38	require	require	VBP
12519	726	39	to	to	TO
12519	726	40	be	be	VB
12519	726	41	removed	remove	VBN
12519	726	42	;	;	:
12519	726	43	tie	tie	VB
12519	726	44	it	-PRON-	PRP
12519	726	45	up	up	RP
12519	726	46	in	in	IN
12519	726	47	bunches	bunche	NNS
12519	726	48	,	,	,
12519	726	49	and	and	CC
12519	726	50	boil	boil	VB
12519	726	51	it	-PRON-	PRP
12519	726	52	as	as	IN
12519	726	53	asparagus	asparagus	NN
12519	726	54	;	;	:
12519	726	55	serve	serve	VB
12519	726	56	it	-PRON-	PRP
12519	726	57	up	up	RP
12519	726	58	hot	hot	JJ
12519	726	59	,	,	,
12519	726	60	with	with	IN
12519	726	61	melted	melted	JJ
12519	726	62	butter	butter	NN
12519	726	63	poured	pour	VBN
12519	726	64	over	over	IN
12519	726	65	it	-PRON-	PRP
12519	726	66	.	.	.
12519	727	1	The	the	DT
12519	727	2	brocoli	brocoli	NNS
12519	727	3	that	that	WDT
12519	727	4	heads	head	NNS
12519	727	5	at	at	IN
12519	727	6	the	the	DT
12519	727	7	top	top	NN
12519	727	8	like	like	IN
12519	727	9	cauliflowers	cauliflower	NNS
12519	727	10	,	,	,
12519	727	11	must	must	MD
12519	727	12	be	be	VB
12519	727	13	dressed	dress	VBN
12519	727	14	in	in	IN
12519	727	15	the	the	DT
12519	727	16	same	same	JJ
12519	727	17	manner	manner	NN
12519	727	18	as	as	IN
12519	727	19	the	the	DT
12519	727	20	cauliflower	cauliflower	NN
12519	727	21	.	.	.
12519	728	1	*	*	NFP
12519	728	2	*	*	NFP
12519	728	3	*	*	NFP
12519	728	4	*	*	NFP
12519	728	5	*	*	NFP
12519	728	6	PEAS	peas	NN
12519	728	7	.	.	.
12519	729	1	To	to	TO
12519	729	2	have	have	VB
12519	729	3	them	-PRON-	PRP
12519	729	4	in	in	IN
12519	729	5	perfection	perfection	NN
12519	729	6	,	,	,
12519	729	7	they	-PRON-	PRP
12519	729	8	must	must	MD
12519	729	9	be	be	VB
12519	729	10	quite	quite	RB
12519	729	11	young	young	JJ
12519	729	12	,	,	,
12519	729	13	gathered	gather	VBD
12519	729	14	early	early	RB
12519	729	15	in	in	IN
12519	729	16	the	the	DT
12519	729	17	morning	morning	NN
12519	729	18	,	,	,
12519	729	19	kept	keep	VBD
12519	729	20	in	in	IN
12519	729	21	a	a	DT
12519	729	22	cool	cool	JJ
12519	729	23	place	place	NN
12519	729	24	,	,	,
12519	729	25	and	and	CC
12519	729	26	not	not	RB
12519	729	27	shelled	shell	VBN
12519	729	28	until	until	IN
12519	729	29	they	-PRON-	PRP
12519	729	30	are	be	VBP
12519	729	31	to	to	TO
12519	729	32	be	be	VB
12519	729	33	dressed	dress	VBN
12519	729	34	;	;	:
12519	729	35	put	put	VB
12519	729	36	salt	salt	NN
12519	729	37	in	in	IN
12519	729	38	the	the	DT
12519	729	39	water	water	NN
12519	729	40	,	,	,
12519	729	41	and	and	CC
12519	729	42	when	when	WRB
12519	729	43	it	-PRON-	PRP
12519	729	44	boils	boil	VBZ
12519	729	45	,	,	,
12519	729	46	put	put	VBN
12519	729	47	in	in	IN
12519	729	48	the	the	DT
12519	729	49	peas	pea	NNS
12519	729	50	;	;	:
12519	729	51	boil	boil	VB
12519	729	52	them	-PRON-	PRP
12519	729	53	quick	quick	JJ
12519	729	54	twenty	twenty	CD
12519	729	55	or	or	CC
12519	729	56	thirty	thirty	CD
12519	729	57	minutes	minute	NNS
12519	729	58	,	,	,
12519	729	59	according	accord	VBG
12519	729	60	to	to	IN
12519	729	61	their	-PRON-	PRP$
12519	729	62	age	age	NN
12519	729	63	;	;	:
12519	729	64	just	just	RB
12519	729	65	before	before	IN
12519	729	66	they	-PRON-	PRP
12519	729	67	are	be	VBP
12519	729	68	taken	take	VBN
12519	729	69	up	up	RP
12519	729	70	,	,	,
12519	729	71	add	add	VB
12519	729	72	a	a	DT
12519	729	73	little	little	JJ
12519	729	74	mint	mint	NN
12519	729	75	chopped	chop	VBD
12519	729	76	very	very	RB
12519	729	77	fine	fine	JJ
12519	729	78	;	;	:
12519	729	79	drain	drain	VB
12519	729	80	all	all	PDT
12519	729	81	the	the	DT
12519	729	82	water	water	NN
12519	729	83	from	from	IN
12519	729	84	the	the	DT
12519	729	85	peas	pea	NNS
12519	729	86	,	,	,
12519	729	87	put	put	VBD
12519	729	88	in	in	RP
12519	729	89	a	a	DT
12519	729	90	bit	bit	NN
12519	729	91	of	of	IN
12519	729	92	butter	butter	NN
12519	729	93	,	,	,
12519	729	94	and	and	CC
12519	729	95	serve	serve	VB
12519	729	96	them	-PRON-	PRP
12519	729	97	up	up	RP
12519	729	98	quite	quite	RB
12519	729	99	hot	hot	JJ
12519	729	100	.	.	.
12519	730	1	*	*	NFP
12519	730	2	*	*	NFP
12519	730	3	*	*	NFP
12519	730	4	*	*	NFP
12519	730	5	*	*	NFP
12519	730	6	PUREE	puree	NN
12519	730	7	OF	of	IN
12519	730	8	TURNIPS	turnip	NNS
12519	730	9	.	.	.
12519	731	1	Pare	pare	VB
12519	731	2	a	a	DT
12519	731	3	dozen	dozen	NN
12519	731	4	large	large	JJ
12519	731	5	turnips	turnip	NNS
12519	731	6	,	,	,
12519	731	7	slice	slice	VB
12519	731	8	them	-PRON-	PRP
12519	731	9	,	,	,
12519	731	10	and	and	CC
12519	731	11	put	put	VBD
12519	731	12	them	-PRON-	PRP
12519	731	13	into	into	IN
12519	731	14	a	a	DT
12519	731	15	stew	stew	NN
12519	731	16	-	-	HYPH
12519	731	17	pan	pan	NN
12519	731	18	,	,	,
12519	731	19	with	with	IN
12519	731	20	four	four	CD
12519	731	21	ounces	ounce	NNS
12519	731	22	of	of	IN
12519	731	23	butter	butter	NN
12519	731	24	and	and	CC
12519	731	25	a	a	DT
12519	731	26	little	little	JJ
12519	731	27	salt	salt	NN
12519	731	28	;	;	:
12519	731	29	set	set	VB
12519	731	30	the	the	DT
12519	731	31	pan	pan	NN
12519	731	32	over	over	IN
12519	731	33	a	a	DT
12519	731	34	moderate	moderate	JJ
12519	731	35	fire	fire	NN
12519	731	36	,	,	,
12519	731	37	turn	turn	VB
12519	731	38	them	-PRON-	PRP
12519	731	39	often	often	RB
12519	731	40	with	with	IN
12519	731	41	a	a	DT
12519	731	42	wooden	wooden	JJ
12519	731	43	spoon	spoon	NN
12519	731	44	;	;	:
12519	731	45	when	when	WRB
12519	731	46	they	-PRON-	PRP
12519	731	47	look	look	VBP
12519	731	48	white	white	JJ
12519	731	49	,	,	,
12519	731	50	add	add	VB
12519	731	51	a	a	DT
12519	731	52	ladle	ladle	NN
12519	731	53	full	full	JJ
12519	731	54	of	of	IN
12519	731	55	veal	veal	NN
12519	731	56	gravy	gravy	NN
12519	731	57	,	,	,
12519	731	58	stew	stew	VB
12519	731	59	them	-PRON-	PRP
12519	731	60	till	till	IN
12519	731	61	it	-PRON-	PRP
12519	731	62	becomes	become	VBZ
12519	731	63	thick	thick	JJ
12519	731	64	;	;	:
12519	731	65	skim	skim	NNP
12519	731	66	it	-PRON-	PRP
12519	731	67	,	,	,
12519	731	68	and	and	CC
12519	731	69	pass	pass	VB
12519	731	70	it	-PRON-	PRP
12519	731	71	through	through	IN
12519	731	72	a	a	DT
12519	731	73	sieve	sieve	NN
12519	731	74	;	;	:
12519	731	75	put	put	VB
12519	731	76	the	the	DT
12519	731	77	turnips	turnip	NNS
12519	731	78	in	in	IN
12519	731	79	a	a	DT
12519	731	80	dish	dish	NN
12519	731	81	,	,	,
12519	731	82	and	and	CC
12519	731	83	pour	pour	VB
12519	731	84	the	the	DT
12519	731	85	gravy	gravy	NN
12519	731	86	over	over	IN
12519	731	87	them	-PRON-	PRP
12519	731	88	.	.	.
12519	732	1	*	*	NFP
12519	732	2	*	*	NFP
12519	732	3	*	*	NFP
12519	732	4	*	*	NFP
12519	732	5	*	*	NFP
12519	732	6	RAGOUT	ragout	NN
12519	732	7	OF	of	IN
12519	732	8	TURNIPS	turnip	NNS
12519	732	9	.	.	.
12519	733	1	Peel	peel	VB
12519	733	2	as	as	IN
12519	733	3	many	many	JJ
12519	733	4	small	small	JJ
12519	733	5	turnips	turnip	NNS
12519	733	6	as	as	IN
12519	733	7	will	will	MD
12519	733	8	fill	fill	VB
12519	733	9	a	a	DT
12519	733	10	dish	dish	NN
12519	733	11	;	;	:
12519	733	12	put	put	VB
12519	733	13	them	-PRON-	PRP
12519	733	14	into	into	IN
12519	733	15	a	a	DT
12519	733	16	stew	stew	JJ
12519	733	17	pan	pan	NN
12519	733	18	with	with	IN
12519	733	19	some	some	DT
12519	733	20	butter	butter	NN
12519	733	21	and	and	CC
12519	733	22	a	a	DT
12519	733	23	little	little	JJ
12519	733	24	sugar	sugar	NN
12519	733	25	,	,	,
12519	733	26	set	set	VBD
12519	733	27	them	-PRON-	PRP
12519	733	28	over	over	IN
12519	733	29	a	a	DT
12519	733	30	hot	hot	JJ
12519	733	31	stove	stove	NN
12519	733	32	,	,	,
12519	733	33	shake	shake	VB
12519	733	34	them	-PRON-	PRP
12519	733	35	about	about	IN
12519	733	36	,	,	,
12519	733	37	and	and	CC
12519	733	38	turn	turn	VB
12519	733	39	them	-PRON-	PRP
12519	733	40	till	till	IN
12519	733	41	they	-PRON-	PRP
12519	733	42	are	be	VBP
12519	733	43	a	a	DT
12519	733	44	good	good	JJ
12519	733	45	brown	brown	NN
12519	733	46	;	;	:
12519	733	47	pour	pour	VB
12519	733	48	in	in	IN
12519	733	49	half	half	PDT
12519	733	50	a	a	DT
12519	733	51	pint	pint	NN
12519	733	52	of	of	IN
12519	733	53	rich	rich	JJ
12519	733	54	high	high	JJ
12519	733	55	seasoned	season	VBN
12519	733	56	gravy	gravy	NN
12519	733	57	;	;	:
12519	733	58	stew	stew	VB
12519	733	59	the	the	DT
12519	733	60	turnips	turnip	NNS
12519	733	61	till	till	IN
12519	733	62	tender	tender	NN
12519	733	63	,	,	,
12519	733	64	and	and	CC
12519	733	65	serve	serve	VB
12519	733	66	them	-PRON-	PRP
12519	733	67	with	with	IN
12519	733	68	the	the	DT
12519	733	69	gravy	gravy	NN
12519	733	70	poured	pour	VBD
12519	733	71	over	over	IN
12519	733	72	them	-PRON-	PRP
12519	733	73	.	.	.
12519	734	1	*	*	NFP
12519	734	2	*	*	NFP
12519	734	3	*	*	NFP
12519	734	4	*	*	NFP
12519	734	5	*	*	NFP
12519	734	6	RAGOUT	ragout	NN
12519	734	7	OF	of	IN
12519	734	8	FRENCH	FRENCH	NNP
12519	734	9	BEANS	bean	NNS
12519	734	10	,	,	,
12519	734	11	SNAPS	SNAPS	NNP
12519	734	12	,	,	,
12519	734	13	STRING	string	NN
12519	734	14	BEANS	bean	NNS
12519	734	15	.	.	.
12519	735	1	Let	let	VB
12519	735	2	them	-PRON-	PRP
12519	735	3	be	be	VB
12519	735	4	young	young	JJ
12519	735	5	and	and	CC
12519	735	6	fresh	fresh	JJ
12519	735	7	gathered	gather	VBD
12519	735	8	,	,	,
12519	735	9	string	stre	VBG
12519	735	10	them	-PRON-	PRP
12519	735	11	,	,	,
12519	735	12	and	and	CC
12519	735	13	cut	cut	VBD
12519	735	14	them	-PRON-	PRP
12519	735	15	in	in	IN
12519	735	16	long	long	JJ
12519	735	17	thin	thin	JJ
12519	735	18	slices	slice	NNS
12519	735	19	;	;	:
12519	735	20	throw	throw	VB
12519	735	21	them	-PRON-	PRP
12519	735	22	in	in	IN
12519	735	23	boiling	boil	VBG
12519	735	24	water	water	NN
12519	735	25	for	for	IN
12519	735	26	fifteen	fifteen	CD
12519	735	27	minutes	minute	NNS
12519	735	28	;	;	:
12519	735	29	have	have	VBP
12519	735	30	ready	ready	JJ
12519	735	31	some	some	DT
12519	735	32	well	well	RB
12519	735	33	seasoned	season	VBN
12519	735	34	brown	brown	JJ
12519	735	35	gravy	gravy	NN
12519	735	36	,	,	,
12519	735	37	drain	drain	VB
12519	735	38	the	the	DT
12519	735	39	water	water	NN
12519	735	40	from	from	IN
12519	735	41	the	the	DT
12519	735	42	beans	bean	NNS
12519	735	43	,	,	,
12519	735	44	put	put	VB
12519	735	45	them	-PRON-	PRP
12519	735	46	in	in	IN
12519	735	47	the	the	DT
12519	735	48	gravy	gravy	NN
12519	735	49	,	,	,
12519	735	50	stew	stew	VB
12519	735	51	them	-PRON-	PRP
12519	735	52	a	a	DT
12519	735	53	few	few	JJ
12519	735	54	minutes	minute	NNS
12519	735	55	,	,	,
12519	735	56	and	and	CC
12519	735	57	serve	serve	VB
12519	735	58	them	-PRON-	PRP
12519	735	59	garnished	garnish	VBN
12519	735	60	with	with	IN
12519	735	61	forcemeat	forcemeat	NN
12519	735	62	balls	ball	NNS
12519	735	63	;	;	:
12519	735	64	there	there	EX
12519	735	65	must	must	MD
12519	735	66	not	not	RB
12519	735	67	be	be	VB
12519	735	68	gravy	gravy	NN
12519	735	69	enough	enough	RB
12519	735	70	to	to	TO
12519	735	71	float	float	VB
12519	735	72	the	the	DT
12519	735	73	beans	bean	NNS
12519	735	74	.	.	.
12519	736	1	*	*	NFP
12519	736	2	*	*	NFP
12519	736	3	*	*	NFP
12519	736	4	*	*	NFP
12519	736	5	*	*	NFP
12519	736	6	MAZAGAN	mazagan	NN
12519	736	7	BEANS	bean	NNS
12519	736	8	.	.	.
12519	737	1	This	this	DT
12519	737	2	is	be	VBZ
12519	737	3	the	the	DT
12519	737	4	smallest	small	JJS
12519	737	5	and	and	CC
12519	737	6	most	most	RBS
12519	737	7	delicate	delicate	JJ
12519	737	8	species	specie	NNS
12519	737	9	of	of	IN
12519	737	10	the	the	DT
12519	737	11	Windsor	Windsor	NNP
12519	737	12	bean	bean	NN
12519	737	13	.	.	.
12519	738	1	Gather	gather	VB
12519	738	2	them	-PRON-	PRP
12519	738	3	in	in	IN
12519	738	4	the	the	DT
12519	738	5	morning	morning	NN
12519	738	6	,	,	,
12519	738	7	when	when	WRB
12519	738	8	they	-PRON-	PRP
12519	738	9	are	be	VBP
12519	738	10	full	full	JJ
12519	738	11	grown	grow	VBN
12519	738	12	,	,	,
12519	738	13	but	but	CC
12519	738	14	quite	quite	RB
12519	738	15	young	young	JJ
12519	738	16	,	,	,
12519	738	17	and	and	CC
12519	738	18	do	do	VBP
12519	738	19	not	not	RB
12519	738	20	shell	shell	VB
12519	738	21	them	-PRON-	PRP
12519	738	22	till	till	IN
12519	738	23	you	-PRON-	PRP
12519	738	24	are	be	VBP
12519	738	25	going	go	VBG
12519	738	26	to	to	TO
12519	738	27	dress	dress	VB
12519	738	28	them	-PRON-	PRP
12519	738	29	.	.	.
12519	739	1	Put	put	VB
12519	739	2	them	-PRON-	PRP
12519	739	3	into	into	IN
12519	739	4	boiling	boiling	NN
12519	739	5	water	water	NN
12519	739	6	,	,	,
12519	739	7	have	have	VBP
12519	739	8	a	a	DT
12519	739	9	small	small	JJ
12519	739	10	bit	bit	NN
12519	739	11	of	of	IN
12519	739	12	middling	middling	NN
12519	739	13	,	,	,
12519	739	14	(	(	-LRB-
12519	739	15	flitch	flitch	NN
12519	739	16	,	,	,
12519	739	17	)	)	-RRB-
12519	739	18	of	of	IN
12519	739	19	bacon	bacon	NN
12519	739	20	,	,	,
12519	739	21	well	well	RB
12519	739	22	boiled	boil	VBN
12519	739	23	--	--	:
12519	739	24	take	take	VB
12519	739	25	the	the	DT
12519	739	26	skin	skin	NN
12519	739	27	off	off	RP
12519	739	28	,	,	,
12519	739	29	cover	cover	VB
12519	739	30	it	-PRON-	PRP
12519	739	31	with	with	IN
12519	739	32	bread	bread	NN
12519	739	33	crumbs	crumb	NNS
12519	739	34	,	,	,
12519	739	35	and	and	CC
12519	739	36	toast	toast	VB
12519	739	37	it	-PRON-	PRP
12519	739	38	;	;	:
12519	739	39	lay	lie	VBD
12519	739	40	this	this	DT
12519	739	41	in	in	IN
12519	739	42	the	the	DT
12519	739	43	middle	middle	NN
12519	739	44	of	of	IN
12519	739	45	the	the	DT
12519	739	46	dish	dish	NN
12519	739	47	,	,	,
12519	739	48	drain	drain	VB
12519	739	49	all	all	PDT
12519	739	50	the	the	DT
12519	739	51	water	water	NN
12519	739	52	from	from	IN
12519	739	53	the	the	DT
12519	739	54	beans	bean	NNS
12519	739	55	--	--	:
12519	739	56	put	put	VB
12519	739	57	a	a	DT
12519	739	58	little	little	JJ
12519	739	59	butter	butter	NN
12519	739	60	with	with	IN
12519	739	61	them	-PRON-	PRP
12519	739	62	,	,	,
12519	739	63	and	and	CC
12519	739	64	pour	pour	VB
12519	739	65	them	-PRON-	PRP
12519	739	66	round	round	IN
12519	739	67	the	the	DT
12519	739	68	bacon	bacon	NN
12519	739	69	.	.	.
12519	740	1	When	when	WRB
12519	740	2	the	the	DT
12519	740	3	large	large	JJ
12519	740	4	Windsor	Windsor	NNP
12519	740	5	beans	bean	NNS
12519	740	6	are	be	VBP
12519	740	7	used	use	VBN
12519	740	8	,	,	,
12519	740	9	it	-PRON-	PRP
12519	740	10	is	be	VBZ
12519	740	11	best	good	JJS
12519	740	12	to	to	TO
12519	740	13	put	put	VB
12519	740	14	them	-PRON-	PRP
12519	740	15	into	into	IN
12519	740	16	boiling	boil	VBG
12519	740	17	water	water	NN
12519	740	18	until	until	IN
12519	740	19	the	the	DT
12519	740	20	skins	skin	NNS
12519	740	21	will	will	MD
12519	740	22	slip	slip	VB
12519	740	23	off	off	RP
12519	740	24	,	,	,
12519	740	25	and	and	CC
12519	740	26	then	then	RB
12519	740	27	make	make	VB
12519	740	28	them	-PRON-	PRP
12519	740	29	into	into	IN
12519	740	30	a	a	DT
12519	740	31	puree	puree	NN
12519	740	32	as	as	IN
12519	740	33	directed	direct	VBN
12519	740	34	for	for	IN
12519	740	35	turnips	turnip	NNS
12519	740	36	--	--	:
12519	740	37	they	-PRON-	PRP
12519	740	38	are	be	VBP
12519	740	39	very	very	RB
12519	740	40	coarse	coarse	JJ
12519	740	41	when	when	WRB
12519	740	42	plainly	plainly	RB
12519	740	43	dressed	dress	VBN
12519	740	44	.	.	.
12519	741	1	*	*	NFP
12519	741	2	*	*	NFP
12519	741	3	*	*	NFP
12519	741	4	*	*	NFP
12519	741	5	*	*	NFP
12519	741	6	LIMA	lima	NN
12519	741	7	,	,	,
12519	741	8	OR	or	CC
12519	741	9	SUGAR	SUGAR	NNP
12519	741	10	BEANS	bean	NNS
12519	741	11	.	.	.
12519	742	1	Like	like	IN
12519	742	2	all	all	DT
12519	742	3	other	other	JJ
12519	742	4	spring	spring	NN
12519	742	5	and	and	CC
12519	742	6	summer	summer	NN
12519	742	7	vegetables	vegetable	NNS
12519	742	8	,	,	,
12519	742	9	they	-PRON-	PRP
12519	742	10	must	must	MD
12519	742	11	be	be	VB
12519	742	12	young	young	JJ
12519	742	13	and	and	CC
12519	742	14	freshly	freshly	RB
12519	742	15	gathered	gather	VBN
12519	742	16	:	:	:
12519	742	17	boil	boil	VB
12519	742	18	them	-PRON-	PRP
12519	742	19	till	till	IN
12519	742	20	tender	tender	NN
12519	742	21	,	,	,
12519	742	22	drain	drain	VB
12519	742	23	them	-PRON-	PRP
12519	742	24	,	,	,
12519	742	25	add	add	VB
12519	742	26	a	a	DT
12519	742	27	little	little	JJ
12519	742	28	butter	butter	NN
12519	742	29	,	,	,
12519	742	30	and	and	CC
12519	742	31	serve	serve	VB
12519	742	32	them	-PRON-	PRP
12519	742	33	up	up	RP
12519	742	34	.	.	.
12519	743	1	These	these	DT
12519	743	2	beans	bean	NNS
12519	743	3	are	be	VBP
12519	743	4	easily	easily	RB
12519	743	5	preserved	preserve	VBN
12519	743	6	for	for	IN
12519	743	7	winter	winter	NN
12519	743	8	use	use	NN
12519	743	9	,	,	,
12519	743	10	and	and	CC
12519	743	11	will	will	MD
12519	743	12	be	be	VB
12519	743	13	nearly	nearly	RB
12519	743	14	as	as	RB
12519	743	15	good	good	JJ
12519	743	16	as	as	IN
12519	743	17	fresh	fresh	JJ
12519	743	18	ones	one	NNS
12519	743	19	.	.	.
12519	744	1	Gather	gather	VB
12519	744	2	them	-PRON-	PRP
12519	744	3	on	on	IN
12519	744	4	a	a	DT
12519	744	5	dry	dry	JJ
12519	744	6	day	day	NN
12519	744	7	,	,	,
12519	744	8	when	when	WRB
12519	744	9	full	full	JJ
12519	744	10	grown	grow	VBN
12519	744	11	,	,	,
12519	744	12	but	but	CC
12519	744	13	quite	quite	RB
12519	744	14	young	young	JJ
12519	744	15	:	:	:
12519	744	16	have	have	VB
12519	744	17	a	a	DT
12519	744	18	clean	clean	JJ
12519	744	19	and	and	CC
12519	744	20	dry	dry	JJ
12519	744	21	keg	keg	NN
12519	744	22	,	,	,
12519	744	23	sprinkle	sprinkle	VB
12519	744	24	some	some	DT
12519	744	25	salt	salt	NN
12519	744	26	in	in	IN
12519	744	27	the	the	DT
12519	744	28	bottom	bottom	NN
12519	744	29	,	,	,
12519	744	30	put	put	VBN
12519	744	31	in	in	RP
12519	744	32	a	a	DT
12519	744	33	layer	layer	NN
12519	744	34	of	of	IN
12519	744	35	pods	pod	NNS
12519	744	36	,	,	,
12519	744	37	containing	contain	VBG
12519	744	38	the	the	DT
12519	744	39	beans	bean	NNS
12519	744	40	,	,	,
12519	744	41	then	then	RB
12519	744	42	a	a	DT
12519	744	43	little	little	JJ
12519	744	44	salt	salt	NN
12519	744	45	--	--	:
12519	744	46	do	do	VB
12519	744	47	this	this	DT
12519	744	48	till	till	IN
12519	744	49	the	the	DT
12519	744	50	keg	keg	NN
12519	744	51	is	be	VBZ
12519	744	52	full	full	JJ
12519	744	53	;	;	:
12519	744	54	lay	lay	VB
12519	744	55	a	a	DT
12519	744	56	board	board	NN
12519	744	57	on	on	IN
12519	744	58	with	with	IN
12519	744	59	a	a	DT
12519	744	60	weight	weight	NN
12519	744	61	,	,	,
12519	744	62	to	to	TO
12519	744	63	press	press	VB
12519	744	64	them	-PRON-	PRP
12519	744	65	down	down	RP
12519	744	66	;	;	:
12519	744	67	cover	cover	VB
12519	744	68	the	the	DT
12519	744	69	keg	keg	NNP
12519	744	70	very	very	RB
12519	744	71	close	close	RB
12519	744	72	,	,	,
12519	744	73	and	and	CC
12519	744	74	keep	keep	VB
12519	744	75	it	-PRON-	PRP
12519	744	76	in	in	IN
12519	744	77	a	a	DT
12519	744	78	dry	dry	JJ
12519	744	79	,	,	,
12519	744	80	cool	cool	JJ
12519	744	81	place	place	NN
12519	744	82	--	--	:
12519	744	83	they	-PRON-	PRP
12519	744	84	should	should	MD
12519	744	85	be	be	VB
12519	744	86	put	put	VBN
12519	744	87	up	up	RP
12519	744	88	as	as	RB
12519	744	89	late	late	RB
12519	744	90	in	in	IN
12519	744	91	the	the	DT
12519	744	92	season	season	NN
12519	744	93	,	,	,
12519	744	94	as	as	IN
12519	744	95	they	-PRON-	PRP
12519	744	96	can	can	MD
12519	744	97	be	be	VB
12519	744	98	with	with	IN
12519	744	99	convenience	convenience	NN
12519	744	100	.	.	.
12519	745	1	When	when	WRB
12519	745	2	used	use	VBN
12519	745	3	,	,	,
12519	745	4	the	the	DT
12519	745	5	pods	pod	NNS
12519	745	6	must	must	MD
12519	745	7	be	be	VB
12519	745	8	washed	wash	VBN
12519	745	9	,	,	,
12519	745	10	and	and	CC
12519	745	11	laid	lay	VBN
12519	745	12	in	in	IN
12519	745	13	fresh	fresh	JJ
12519	745	14	water	water	NN
12519	745	15	all	all	DT
12519	745	16	night	night	NN
12519	745	17	;	;	:
12519	745	18	shell	shell	VB
12519	745	19	them	-PRON-	PRP
12519	745	20	next	next	JJ
12519	745	21	day	day	NN
12519	745	22	,	,	,
12519	745	23	and	and	CC
12519	745	24	keep	keep	VB
12519	745	25	them	-PRON-	PRP
12519	745	26	in	in	IN
12519	745	27	water	water	NN
12519	745	28	till	till	IN
12519	745	29	you	-PRON-	PRP
12519	745	30	are	be	VBP
12519	745	31	going	go	VBG
12519	745	32	to	to	TO
12519	745	33	boil	boil	VB
12519	745	34	them	-PRON-	PRP
12519	745	35	;	;	:
12519	745	36	when	when	WRB
12519	745	37	tender	tender	NNP
12519	745	38	,	,	,
12519	745	39	serve	serve	VB
12519	745	40	them	-PRON-	PRP
12519	745	41	up	up	RP
12519	745	42	with	with	IN
12519	745	43	melted	melted	JJ
12519	745	44	butter	butter	NN
12519	745	45	in	in	IN
12519	745	46	a	a	DT
12519	745	47	boat	boat	NN
12519	745	48	.	.	.
12519	746	1	French	french	JJ
12519	746	2	beans	bean	NNS
12519	746	3	(	(	-LRB-
12519	746	4	snaps	snap	NNS
12519	746	5	)	)	-RRB-
12519	746	6	may	may	MD
12519	746	7	be	be	VB
12519	746	8	preserved	preserve	VBN
12519	746	9	in	in	IN
12519	746	10	the	the	DT
12519	746	11	same	same	JJ
12519	746	12	manner	manner	NN
12519	746	13	.	.	.
12519	747	1	*	*	NFP
12519	747	2	*	*	NFP
12519	747	3	*	*	NFP
12519	747	4	*	*	NFP
12519	747	5	*	*	NFP
12519	747	6	TURNIP	TURNIP	NNP
12519	747	7	ROOTED	root	VBN
12519	747	8	CABBAGE	cabbage	NN
12519	747	9	.	.	.
12519	748	1	The	the	DT
12519	748	2	cabbage	cabbage	NN
12519	748	3	growing	grow	VBG
12519	748	4	at	at	IN
12519	748	5	the	the	DT
12519	748	6	top	top	NN
12519	748	7	is	be	VBZ
12519	748	8	not	not	RB
12519	748	9	good	good	JJ
12519	748	10	;	;	:
12519	748	11	cut	cut	VB
12519	748	12	the	the	DT
12519	748	13	root	root	NN
12519	748	14	in	in	IN
12519	748	15	slices	slice	NNS
12519	748	16	an	an	DT
12519	748	17	inch	inch	NN
12519	748	18	thick	thick	JJ
12519	748	19	,	,	,
12519	748	20	peel	peel	VB
12519	748	21	off	off	IN
12519	748	22	the	the	DT
12519	748	23	rind	rind	NN
12519	748	24	,	,	,
12519	748	25	and	and	CC
12519	748	26	boil	boil	VB
12519	748	27	the	the	DT
12519	748	28	slices	slice	NNS
12519	748	29	in	in	IN
12519	748	30	a	a	DT
12519	748	31	large	large	JJ
12519	748	32	quantity	quantity	NN
12519	748	33	of	of	IN
12519	748	34	water	water	NN
12519	748	35	,	,	,
12519	748	36	till	till	IN
12519	748	37	tender	tender	NN
12519	748	38	,	,	,
12519	748	39	serve	serve	VB
12519	748	40	it	-PRON-	PRP
12519	748	41	up	up	RP
12519	748	42	hot	hot	JJ
12519	748	43	,	,	,
12519	748	44	with	with	IN
12519	748	45	melted	melted	JJ
12519	748	46	butter	butter	NN
12519	748	47	poured	pour	VBN
12519	748	48	over	over	IN
12519	748	49	it	-PRON-	PRP
12519	748	50	.	.	.
12519	749	1	*	*	NFP
12519	749	2	*	*	NFP
12519	749	3	*	*	NFP
12519	749	4	*	*	NFP
12519	749	5	*	*	NFP
12519	749	6	EGG	egg	NN
12519	749	7	PLANT	PLANT	NNP
12519	749	8	.	.	.
12519	750	1	The	the	DT
12519	750	2	purple	purple	JJ
12519	750	3	ones	one	NNS
12519	750	4	are	be	VBP
12519	750	5	best	best	JJ
12519	750	6	;	;	:
12519	750	7	get	get	VB
12519	750	8	them	-PRON-	PRP
12519	750	9	young	young	JJ
12519	750	10	and	and	CC
12519	750	11	fresh	fresh	JJ
12519	750	12	;	;	:
12519	750	13	pull	pull	VB
12519	750	14	out	out	RP
12519	750	15	the	the	DT
12519	750	16	stem	stem	NN
12519	750	17	,	,	,
12519	750	18	and	and	CC
12519	750	19	parboil	parboil	VB
12519	750	20	them	-PRON-	PRP
12519	750	21	to	to	TO
12519	750	22	take	take	VB
12519	750	23	off	off	RP
12519	750	24	the	the	DT
12519	750	25	bitter	bitter	JJ
12519	750	26	taste	taste	NN
12519	750	27	;	;	:
12519	750	28	cut	cut	VB
12519	750	29	them	-PRON-	PRP
12519	750	30	in	in	IN
12519	750	31	slices	slice	NNS
12519	750	32	an	an	DT
12519	750	33	inch	inch	NN
12519	750	34	thick	thick	JJ
12519	750	35	,	,	,
12519	750	36	but	but	CC
12519	750	37	do	do	VBP
12519	750	38	not	not	RB
12519	750	39	peel	peel	VB
12519	750	40	them	-PRON-	PRP
12519	750	41	;	;	:
12519	750	42	dip	dip	VB
12519	750	43	them	-PRON-	PRP
12519	750	44	in	in	IN
12519	750	45	the	the	DT
12519	750	46	yelk	yelk	NN
12519	750	47	of	of	IN
12519	750	48	an	an	DT
12519	750	49	egg	egg	NN
12519	750	50	,	,	,
12519	750	51	and	and	CC
12519	750	52	cover	cover	VB
12519	750	53	them	-PRON-	PRP
12519	750	54	with	with	IN
12519	750	55	grated	grate	VBN
12519	750	56	bread	bread	NN
12519	750	57	,	,	,
12519	750	58	a	a	DT
12519	750	59	little	little	JJ
12519	750	60	salt	salt	NN
12519	750	61	and	and	CC
12519	750	62	pepper	pepper	NN
12519	750	63	--	--	:
12519	750	64	when	when	WRB
12519	750	65	this	this	DT
12519	750	66	has	have	VBZ
12519	750	67	dried	dry	VBN
12519	750	68	,	,	,
12519	750	69	cover	cover	VB
12519	750	70	the	the	DT
12519	750	71	other	other	JJ
12519	750	72	side	side	NN
12519	750	73	the	the	DT
12519	750	74	same	same	JJ
12519	750	75	way	way	NN
12519	750	76	--	--	:
12519	750	77	fry	fry	VB
12519	750	78	them	-PRON-	PRP
12519	750	79	a	a	DT
12519	750	80	nice	nice	JJ
12519	750	81	brown	brown	NN
12519	750	82	.	.	.
12519	751	1	They	-PRON-	PRP
12519	751	2	are	be	VBP
12519	751	3	very	very	RB
12519	751	4	delicious	delicious	JJ
12519	751	5	,	,	,
12519	751	6	tasting	taste	VBG
12519	751	7	much	much	RB
12519	751	8	like	like	IN
12519	751	9	soft	soft	JJ
12519	751	10	crabs	crab	NNS
12519	751	11	.	.	.
12519	752	1	The	the	DT
12519	752	2	egg	egg	NN
12519	752	3	plant	plant	NN
12519	752	4	may	may	MD
12519	752	5	be	be	VB
12519	752	6	dressed	dress	VBN
12519	752	7	in	in	IN
12519	752	8	another	another	DT
12519	752	9	manner	manner	NN
12519	752	10	:	:	:
12519	752	11	scrape	scrape	VB
12519	752	12	the	the	DT
12519	752	13	rind	rind	NN
12519	752	14	and	and	CC
12519	752	15	parboil	parboil	VB
12519	752	16	them	-PRON-	PRP
12519	752	17	;	;	:
12519	752	18	cut	cut	VB
12519	752	19	a	a	DT
12519	752	20	slit	slit	NN
12519	752	21	from	from	IN
12519	752	22	one	one	CD
12519	752	23	end	end	NN
12519	752	24	to	to	IN
12519	752	25	the	the	DT
12519	752	26	other	other	JJ
12519	752	27	,	,	,
12519	752	28	take	take	VB
12519	752	29	out	out	RP
12519	752	30	the	the	DT
12519	752	31	seeds	seed	NNS
12519	752	32	,	,	,
12519	752	33	fill	fill	VB
12519	752	34	the	the	DT
12519	752	35	space	space	NN
12519	752	36	with	with	IN
12519	752	37	a	a	DT
12519	752	38	rich	rich	JJ
12519	752	39	forcemeat	forcemeat	NN
12519	752	40	,	,	,
12519	752	41	and	and	CC
12519	752	42	stew	stew	VB
12519	752	43	them	-PRON-	PRP
12519	752	44	in	in	IN
12519	752	45	well	well	RB
12519	752	46	seasoned	seasoned	JJ
12519	752	47	gravy	gravy	NN
12519	752	48	,	,	,
12519	752	49	or	or	CC
12519	752	50	bake	bake	VB
12519	752	51	them	-PRON-	PRP
12519	752	52	,	,	,
12519	752	53	and	and	CC
12519	752	54	serve	serve	VB
12519	752	55	up	up	RP
12519	752	56	with	with	IN
12519	752	57	gravy	gravy	NN
12519	752	58	in	in	IN
12519	752	59	the	the	DT
12519	752	60	dish	dish	NN
12519	752	61	.	.	.
12519	753	1	*	*	NFP
12519	753	2	*	*	NFP
12519	753	3	*	*	NFP
12519	753	4	*	*	NFP
12519	753	5	*	*	NFP
12519	753	6	POTATO	potato	NN
12519	753	7	PUMPKIN	PUMPKIN	NNS
12519	753	8	.	.	.
12519	754	1	Get	get	VB
12519	754	2	one	one	CD
12519	754	3	of	of	IN
12519	754	4	a	a	DT
12519	754	5	good	good	JJ
12519	754	6	colour	colour	NN
12519	754	7	,	,	,
12519	754	8	and	and	CC
12519	754	9	seven	seven	CD
12519	754	10	or	or	CC
12519	754	11	eight	eight	CD
12519	754	12	inches	inch	NNS
12519	754	13	in	in	IN
12519	754	14	diameter	diameter	NN
12519	754	15	;	;	:
12519	754	16	cut	cut	VB
12519	754	17	a	a	DT
12519	754	18	piece	piece	NN
12519	754	19	off	off	IN
12519	754	20	the	the	DT
12519	754	21	top	top	NN
12519	754	22	,	,	,
12519	754	23	take	take	VB
12519	754	24	out	out	RP
12519	754	25	all	all	PDT
12519	754	26	the	the	DT
12519	754	27	seeds	seed	NNS
12519	754	28	,	,	,
12519	754	29	wash	wash	VB
12519	754	30	and	and	CC
12519	754	31	wipe	wipe	VB
12519	754	32	the	the	DT
12519	754	33	cavity	cavity	NN
12519	754	34	,	,	,
12519	754	35	pare	pare	VB
12519	754	36	the	the	DT
12519	754	37	rind	rind	NN
12519	754	38	off	off	RP
12519	754	39	,	,	,
12519	754	40	and	and	CC
12519	754	41	fill	fill	VB
12519	754	42	the	the	DT
12519	754	43	hollow	hollow	JJ
12519	754	44	with	with	IN
12519	754	45	good	good	JJ
12519	754	46	forcemeat	forcemeat	NN
12519	754	47	--	--	:
12519	754	48	put	put	VB
12519	754	49	the	the	DT
12519	754	50	top	top	NN
12519	754	51	on	on	RP
12519	754	52	,	,	,
12519	754	53	and	and	CC
12519	754	54	set	set	VBD
12519	754	55	it	-PRON-	PRP
12519	754	56	in	in	IN
12519	754	57	a	a	DT
12519	754	58	deep	deep	JJ
12519	754	59	pan	pan	NN
12519	754	60	,	,	,
12519	754	61	to	to	TO
12519	754	62	protect	protect	VB
12519	754	63	the	the	DT
12519	754	64	sides	side	NNS
12519	754	65	;	;	:
12519	754	66	bake	bake	VB
12519	754	67	it	-PRON-	PRP
12519	754	68	in	in	IN
12519	754	69	a	a	DT
12519	754	70	moderate	moderate	JJ
12519	754	71	oven	oven	NN
12519	754	72	,	,	,
12519	754	73	put	put	VBD
12519	754	74	it	-PRON-	PRP
12519	754	75	carefully	carefully	RB
12519	754	76	in	in	IN
12519	754	77	the	the	DT
12519	754	78	dish	dish	NN
12519	754	79	without	without	IN
12519	754	80	breaking	break	VBG
12519	754	81	,	,	,
12519	754	82	and	and	CC
12519	754	83	it	-PRON-	PRP
12519	754	84	will	will	MD
12519	754	85	look	look	VB
12519	754	86	like	like	IN
12519	754	87	a	a	DT
12519	754	88	handsome	handsome	JJ
12519	754	89	mould	mould	NN
12519	754	90	.	.	.
12519	755	1	Another	another	DT
12519	755	2	way	way	NN
12519	755	3	of	of	IN
12519	755	4	cooking	cook	VBG
12519	755	5	potato	potato	NN
12519	755	6	pumpkin	pumpkin	NN
12519	755	7	is	be	VBZ
12519	755	8	to	to	TO
12519	755	9	cut	cut	VB
12519	755	10	it	-PRON-	PRP
12519	755	11	in	in	IN
12519	755	12	slices	slice	NNS
12519	755	13	,	,	,
12519	755	14	pare	pare	VB
12519	755	15	off	off	RP
12519	755	16	the	the	DT
12519	755	17	rind	rind	NN
12519	755	18	,	,	,
12519	755	19	and	and	CC
12519	755	20	make	make	VB
12519	755	21	a	a	DT
12519	755	22	puree	puree	NN
12519	755	23	as	as	IN
12519	755	24	directed	direct	VBN
12519	755	25	for	for	IN
12519	755	26	turnips	turnip	NNS
12519	755	27	.	.	.
12519	756	1	*	*	NFP
12519	756	2	*	*	NFP
12519	756	3	*	*	NFP
12519	756	4	*	*	NFP
12519	756	5	*	*	NFP
12519	756	6	SWEET	SWEET	NNP
12519	756	7	POTATO	POTATO	NNP
12519	756	8	.	.	.
12519	757	1	Take	take	VB
12519	757	2	those	those	DT
12519	757	3	that	that	WDT
12519	757	4	are	be	VBP
12519	757	5	nearly	nearly	RB
12519	757	6	of	of	IN
12519	757	7	the	the	DT
12519	757	8	same	same	JJ
12519	757	9	size	size	NN
12519	757	10	,	,	,
12519	757	11	that	that	IN
12519	757	12	they	-PRON-	PRP
12519	757	13	may	may	MD
12519	757	14	be	be	VB
12519	757	15	done	do	VBN
12519	757	16	equally	equally	RB
12519	757	17	--	--	:
12519	757	18	wash	wash	VB
12519	757	19	them	-PRON-	PRP
12519	757	20	clean	clean	JJ
12519	757	21	,	,	,
12519	757	22	but	but	CC
12519	757	23	do	do	VBP
12519	757	24	not	not	RB
12519	757	25	peel	peel	VB
12519	757	26	them	-PRON-	PRP
12519	757	27	--	--	:
12519	757	28	boil	boil	VB
12519	757	29	them	-PRON-	PRP
12519	757	30	till	till	IN
12519	757	31	tender	tender	NN
12519	757	32	,	,	,
12519	757	33	drain	drain	VB
12519	757	34	the	the	DT
12519	757	35	water	water	NN
12519	757	36	off	off	RP
12519	757	37	,	,	,
12519	757	38	and	and	CC
12519	757	39	put	put	VBD
12519	757	40	them	-PRON-	PRP
12519	757	41	on	on	IN
12519	757	42	tin	tin	NN
12519	757	43	sheets	sheet	NNS
12519	757	44	in	in	IN
12519	757	45	a	a	DT
12519	757	46	stove	stove	NN
12519	757	47	for	for	IN
12519	757	48	a	a	DT
12519	757	49	few	few	JJ
12519	757	50	minutes	minute	NNS
12519	757	51	to	to	TO
12519	757	52	dry	dry	VB
12519	757	53	.	.	.
12519	758	1	*	*	NFP
12519	758	2	*	*	NFP
12519	758	3	*	*	NFP
12519	758	4	*	*	NFP
12519	758	5	*	*	NFP
12519	758	6	SWEET	SWEET	NNP
12519	758	7	POTATOS	POTATOS	NNP
12519	758	8	STEWED	STEWED	NNP
12519	758	9	.	.	.
12519	759	1	Wash	wash	VB
12519	759	2	and	and	CC
12519	759	3	wipe	wipe	VB
12519	759	4	them	-PRON-	PRP
12519	759	5	,	,	,
12519	759	6	and	and	CC
12519	759	7	if	if	IN
12519	759	8	they	-PRON-	PRP
12519	759	9	be	be	VBP
12519	759	10	large	large	JJ
12519	759	11	,	,	,
12519	759	12	cut	cut	VB
12519	759	13	them	-PRON-	PRP
12519	759	14	in	in	IN
12519	759	15	two	two	CD
12519	759	16	lengths	length	NNS
12519	759	17	;	;	:
12519	759	18	put	put	VB
12519	759	19	them	-PRON-	PRP
12519	759	20	at	at	IN
12519	759	21	the	the	DT
12519	759	22	bottom	bottom	NN
12519	759	23	of	of	IN
12519	759	24	a	a	DT
12519	759	25	stew	stew	JJ
12519	759	26	pan	pan	NN
12519	759	27	,	,	,
12519	759	28	lay	lie	VBD
12519	759	29	over	over	IN
12519	759	30	some	some	DT
12519	759	31	slices	slice	NNS
12519	759	32	of	of	IN
12519	759	33	boiled	boil	VBN
12519	759	34	ham	ham	NN
12519	759	35	;	;	,
12519	759	36	and	and	CC
12519	759	37	on	on	IN
12519	759	38	that	that	DT
12519	759	39	,	,	,
12519	759	40	one	one	CD
12519	759	41	or	or	CC
12519	759	42	two	two	CD
12519	759	43	chickens	chicken	NNS
12519	759	44	cut	cut	VBD
12519	759	45	up	up	RP
12519	759	46	with	with	IN
12519	759	47	pepper	pepper	NN
12519	759	48	,	,	,
12519	759	49	salt	salt	NN
12519	759	50	,	,	,
12519	759	51	and	and	CC
12519	759	52	a	a	DT
12519	759	53	bundle	bundle	NN
12519	759	54	of	of	IN
12519	759	55	herbs	herb	NNS
12519	759	56	;	;	:
12519	759	57	pour	pour	VBP
12519	759	58	in	in	IN
12519	759	59	some	some	DT
12519	759	60	water	water	NN
12519	759	61	,	,	,
12519	759	62	and	and	CC
12519	759	63	stew	stew	VB
12519	759	64	them	-PRON-	PRP
12519	759	65	till	till	IN
12519	759	66	done	do	VBN
12519	759	67	,	,	,
12519	759	68	then	then	RB
12519	759	69	take	take	VB
12519	759	70	out	out	RP
12519	759	71	the	the	DT
12519	759	72	herbs	herb	NNS
12519	759	73	,	,	,
12519	759	74	serve	serve	VB
12519	759	75	the	the	DT
12519	759	76	stew	stew	NN
12519	759	77	in	in	IN
12519	759	78	a	a	DT
12519	759	79	deep	deep	JJ
12519	759	80	dish	dish	NN
12519	759	81	--	--	:
12519	759	82	thicken	thicken	VB
12519	759	83	the	the	DT
12519	759	84	gravy	gravy	NN
12519	759	85	,	,	,
12519	759	86	and	and	CC
12519	759	87	pour	pour	VB
12519	759	88	over	over	IN
12519	759	89	it	-PRON-	PRP
12519	759	90	.	.	.
12519	760	1	*	*	NFP
12519	760	2	*	*	NFP
12519	760	3	*	*	NFP
12519	760	4	*	*	NFP
12519	760	5	*	*	NFP
12519	760	6	SWEET	SWEET	NNP
12519	760	7	POTATOS	POTATOS	NNP
12519	760	8	BROILED	broil	VBN
12519	760	9	.	.	.
12519	761	1	Cut	cut	VB
12519	761	2	them	-PRON-	PRP
12519	761	3	across	across	RP
12519	761	4	without	without	IN
12519	761	5	peeling	peeling	NN
12519	761	6	,	,	,
12519	761	7	in	in	IN
12519	761	8	slices	slice	NNS
12519	761	9	half	half	PDT
12519	761	10	an	an	DT
12519	761	11	inch	inch	NN
12519	761	12	thick	thick	JJ
12519	761	13	,	,	,
12519	761	14	broil	broil	VB
12519	761	15	them	-PRON-	PRP
12519	761	16	on	on	IN
12519	761	17	a	a	DT
12519	761	18	griddle	griddle	NN
12519	761	19	,	,	,
12519	761	20	and	and	CC
12519	761	21	serve	serve	VB
12519	761	22	them	-PRON-	PRP
12519	761	23	with	with	IN
12519	761	24	butter	butter	NN
12519	761	25	in	in	IN
12519	761	26	a	a	DT
12519	761	27	boat	boat	NN
12519	761	28	.	.	.
12519	762	1	*	*	NFP
12519	762	2	*	*	NFP
12519	762	3	*	*	NFP
12519	762	4	*	*	NFP
12519	762	5	*	*	NFP
12519	762	6	SPINACH	SPINACH	NNP
12519	762	7	.	.	.
12519	763	1	Great	great	JJ
12519	763	2	care	care	NN
12519	763	3	must	must	MD
12519	763	4	be	be	VB
12519	763	5	used	use	VBN
12519	763	6	in	in	IN
12519	763	7	washing	wash	VBG
12519	763	8	and	and	CC
12519	763	9	picking	pick	VBG
12519	763	10	it	-PRON-	PRP
12519	763	11	clean	clean	JJ
12519	763	12	;	;	:
12519	763	13	drain	drain	VB
12519	763	14	it	-PRON-	PRP
12519	763	15	,	,	,
12519	763	16	and	and	CC
12519	763	17	throw	throw	VB
12519	763	18	it	-PRON-	PRP
12519	763	19	into	into	IN
12519	763	20	boiling	boiling	NN
12519	763	21	water	water	NN
12519	763	22	--	--	:
12519	763	23	a	a	DT
12519	763	24	few	few	JJ
12519	763	25	minutes	minute	NNS
12519	763	26	will	will	MD
12519	763	27	boil	boil	VB
12519	763	28	it	-PRON-	PRP
12519	763	29	sufficiently	sufficiently	RB
12519	763	30	:	:	:
12519	763	31	press	press	VB
12519	763	32	out	out	RP
12519	763	33	all	all	PDT
12519	763	34	the	the	DT
12519	763	35	water	water	NN
12519	763	36	,	,	,
12519	763	37	put	put	VBD
12519	763	38	it	-PRON-	PRP
12519	763	39	in	in	IN
12519	763	40	a	a	DT
12519	763	41	stew	stew	JJ
12519	763	42	pan	pan	NN
12519	763	43	with	with	IN
12519	763	44	a	a	DT
12519	763	45	piece	piece	NN
12519	763	46	of	of	IN
12519	763	47	butter	butter	NN
12519	763	48	,	,	,
12519	763	49	some	some	DT
12519	763	50	pepper	pepper	NN
12519	763	51	and	and	CC
12519	763	52	salt	salt	NN
12519	763	53	--	--	:
12519	763	54	chop	chop	VB
12519	763	55	it	-PRON-	PRP
12519	763	56	continually	continually	RB
12519	763	57	with	with	IN
12519	763	58	a	a	DT
12519	763	59	spoon	spoon	NN
12519	763	60	till	till	IN
12519	763	61	it	-PRON-	PRP
12519	763	62	is	be	VBZ
12519	763	63	quite	quite	RB
12519	763	64	dry	dry	JJ
12519	763	65	:	:	:
12519	763	66	serve	serve	VB
12519	763	67	it	-PRON-	PRP
12519	763	68	with	with	IN
12519	763	69	poached	poached	JJ
12519	763	70	eggs	egg	NNS
12519	763	71	or	or	CC
12519	763	72	without	without	IN
12519	763	73	,	,	,
12519	763	74	as	as	IN
12519	763	75	you	-PRON-	PRP
12519	763	76	please	please	VBP
12519	763	77	.	.	.
12519	764	1	*	*	NFP
12519	764	2	*	*	NFP
12519	764	3	*	*	NFP
12519	764	4	*	*	NFP
12519	764	5	*	*	NFP
12519	764	6	SORREL	SORREL	NNP
12519	764	7	.	.	.
12519	765	1	Is	be	VBZ
12519	765	2	dressed	dress	VBN
12519	765	3	as	as	IN
12519	765	4	the	the	DT
12519	765	5	spinach	spinach	NN
12519	765	6	;	;	:
12519	765	7	and	and	CC
12519	765	8	if	if	IN
12519	765	9	they	-PRON-	PRP
12519	765	10	be	be	VBP
12519	765	11	mixed	mix	VBN
12519	765	12	in	in	IN
12519	765	13	equal	equal	JJ
12519	765	14	proportions	proportion	NNS
12519	765	15	,	,	,
12519	765	16	improve	improve	VB
12519	765	17	each	each	DT
12519	765	18	other	other	JJ
12519	765	19	.	.	.
12519	766	1	*	*	NFP
12519	766	2	*	*	NFP
12519	766	3	*	*	NFP
12519	766	4	*	*	NFP
12519	766	5	*	*	NFP
12519	766	6	CABBAGE	cabbage	NN
12519	766	7	PUDDING	pudding	NN
12519	766	8	.	.	.
12519	767	1	Get	get	VB
12519	767	2	a	a	DT
12519	767	3	fine	fine	JJ
12519	767	4	head	head	NN
12519	767	5	of	of	IN
12519	767	6	cabbage	cabbage	NN
12519	767	7	,	,	,
12519	767	8	not	not	RB
12519	767	9	too	too	RB
12519	767	10	large	large	JJ
12519	767	11	;	;	:
12519	767	12	pour	pour	NN
12519	767	13	boiling	boiling	NN
12519	767	14	water	water	NN
12519	767	15	on	on	RB
12519	767	16	,	,	,
12519	767	17	and	and	CC
12519	767	18	cover	cover	VB
12519	767	19	it	-PRON-	PRP
12519	767	20	till	till	IN
12519	767	21	you	-PRON-	PRP
12519	767	22	can	can	MD
12519	767	23	turn	turn	VB
12519	767	24	the	the	DT
12519	767	25	leaves	leave	NNS
12519	767	26	back	back	RB
12519	767	27	,	,	,
12519	767	28	which	which	WDT
12519	767	29	you	-PRON-	PRP
12519	767	30	must	must	MD
12519	767	31	do	do	VB
12519	767	32	carefully	carefully	RB
12519	767	33	;	;	:
12519	767	34	take	take	VB
12519	767	35	some	some	DT
12519	767	36	of	of	IN
12519	767	37	those	those	DT
12519	767	38	in	in	IN
12519	767	39	the	the	DT
12519	767	40	middle	middle	NN
12519	767	41	of	of	IN
12519	767	42	the	the	DT
12519	767	43	head	head	NN
12519	767	44	off	off	RP
12519	767	45	,	,	,
12519	767	46	chop	chop	VB
12519	767	47	them	-PRON-	PRP
12519	767	48	fine	fine	RB
12519	767	49	,	,	,
12519	767	50	and	and	CC
12519	767	51	mix	mix	VB
12519	767	52	them	-PRON-	PRP
12519	767	53	with	with	IN
12519	767	54	rich	rich	JJ
12519	767	55	forcemeat	forcemeat	NN
12519	767	56	;	;	:
12519	767	57	put	put	VBD
12519	767	58	this	this	DT
12519	767	59	in	in	RP
12519	767	60	,	,	,
12519	767	61	and	and	CC
12519	767	62	replace	replace	VB
12519	767	63	the	the	DT
12519	767	64	leaves	leave	NNS
12519	767	65	to	to	TO
12519	767	66	confine	confine	VB
12519	767	67	the	the	DT
12519	767	68	stuffing	stuffing	NN
12519	767	69	--	--	:
12519	767	70	tie	tie	VB
12519	767	71	it	-PRON-	PRP
12519	767	72	in	in	IN
12519	767	73	a	a	DT
12519	767	74	cloth	cloth	NN
12519	767	75	,	,	,
12519	767	76	and	and	CC
12519	767	77	boil	boil	VB
12519	767	78	it	-PRON-	PRP
12519	767	79	--	--	:
12519	767	80	serve	serve	VB
12519	767	81	it	-PRON-	PRP
12519	767	82	up	up	RP
12519	767	83	whole	whole	RB
12519	767	84	,	,	,
12519	767	85	with	with	IN
12519	767	86	a	a	DT
12519	767	87	little	little	JJ
12519	767	88	melted	melted	JJ
12519	767	89	butter	butter	NN
12519	767	90	in	in	IN
12519	767	91	the	the	DT
12519	767	92	dish	dish	NN
12519	767	93	.	.	.
12519	768	1	*	*	NFP
12519	768	2	*	*	NFP
12519	768	3	*	*	NFP
12519	768	4	*	*	NFP
12519	768	5	*	*	NFP
12519	768	6	SQUASH	squash	NN
12519	768	7	OR	or	CC
12519	768	8	CIMLIN	CIMLIN	NNP
12519	768	9	.	.	.
12519	769	1	Gather	gather	VB
12519	769	2	young	young	JJ
12519	769	3	squashes	squash	NNS
12519	769	4	,	,	,
12519	769	5	peel	peel	VB
12519	769	6	,	,	,
12519	769	7	and	and	CC
12519	769	8	cut	cut	VBD
12519	769	9	them	-PRON-	PRP
12519	769	10	in	in	IN
12519	769	11	two	two	CD
12519	769	12	;	;	:
12519	769	13	take	take	VB
12519	769	14	out	out	RP
12519	769	15	the	the	DT
12519	769	16	seeds	seed	NNS
12519	769	17	,	,	,
12519	769	18	and	and	CC
12519	769	19	boil	boil	VB
12519	769	20	them	-PRON-	PRP
12519	769	21	till	till	IN
12519	769	22	tender	tender	NN
12519	769	23	;	;	:
12519	769	24	put	put	VB
12519	769	25	them	-PRON-	PRP
12519	769	26	into	into	IN
12519	769	27	a	a	DT
12519	769	28	colander	colander	NN
12519	769	29	,	,	,
12519	769	30	drain	drain	VB
12519	769	31	off	off	RP
12519	769	32	the	the	DT
12519	769	33	water	water	NN
12519	769	34	,	,	,
12519	769	35	and	and	CC
12519	769	36	rub	rub	VB
12519	769	37	them	-PRON-	PRP
12519	769	38	with	with	IN
12519	769	39	a	a	DT
12519	769	40	wooden	wooden	JJ
12519	769	41	spoon	spoon	NN
12519	769	42	through	through	IN
12519	769	43	the	the	DT
12519	769	44	colander	colander	NN
12519	769	45	;	;	:
12519	769	46	then	then	RB
12519	769	47	put	put	VB
12519	769	48	them	-PRON-	PRP
12519	769	49	into	into	IN
12519	769	50	a	a	DT
12519	769	51	stew	stew	JJ
12519	769	52	pan	pan	NN
12519	769	53	,	,	,
12519	769	54	with	with	IN
12519	769	55	a	a	DT
12519	769	56	cup	cup	NN
12519	769	57	full	full	JJ
12519	769	58	of	of	IN
12519	769	59	cream	cream	NN
12519	769	60	,	,	,
12519	769	61	a	a	DT
12519	769	62	small	small	JJ
12519	769	63	piece	piece	NN
12519	769	64	of	of	IN
12519	769	65	butter	butter	NN
12519	769	66	,	,	,
12519	769	67	some	some	DT
12519	769	68	pepper	pepper	NN
12519	769	69	and	and	CC
12519	769	70	salt	salt	NN
12519	769	71	--	--	:
12519	769	72	stew	stew	VB
12519	769	73	them	-PRON-	PRP
12519	769	74	,	,	,
12519	769	75	stirring	stir	VBG
12519	769	76	frequently	frequently	RB
12519	769	77	until	until	IN
12519	769	78	dry	dry	JJ
12519	769	79	.	.	.
12519	770	1	This	this	DT
12519	770	2	is	be	VBZ
12519	770	3	the	the	DT
12519	770	4	most	most	RBS
12519	770	5	delicate	delicate	JJ
12519	770	6	way	way	NN
12519	770	7	of	of	IN
12519	770	8	preparing	prepare	VBG
12519	770	9	squashes	squash	NNS
12519	770	10	.	.	.
12519	771	1	*	*	NFP
12519	771	2	*	*	NFP
12519	771	3	*	*	NFP
12519	771	4	*	*	NFP
12519	771	5	*	*	NFP
12519	771	6	WINTER	WINTER	NNP
12519	771	7	SQUASH	SQUASH	NNP
12519	771	8	.	.	.
12519	772	1	The	the	DT
12519	772	2	crooked	crooked	JJ
12519	772	3	neck	neck	NN
12519	772	4	of	of	IN
12519	772	5	this	this	DT
12519	772	6	squash	squash	NN
12519	772	7	is	be	VBZ
12519	772	8	the	the	DT
12519	772	9	best	good	JJS
12519	772	10	part	part	NN
12519	772	11	.	.	.
12519	773	1	Cut	cut	VB
12519	773	2	it	-PRON-	PRP
12519	773	3	in	in	IN
12519	773	4	slices	slice	NNS
12519	773	5	an	an	DT
12519	773	6	inch	inch	NN
12519	773	7	thick	thick	JJ
12519	773	8	,	,	,
12519	773	9	take	take	VB
12519	773	10	off	off	RP
12519	773	11	the	the	DT
12519	773	12	rind	rind	NN
12519	773	13	,	,	,
12519	773	14	and	and	CC
12519	773	15	boil	boil	VB
12519	773	16	them	-PRON-	PRP
12519	773	17	with	with	IN
12519	773	18	salt	salt	NN
12519	773	19	in	in	IN
12519	773	20	the	the	DT
12519	773	21	water	water	NN
12519	773	22	;	;	:
12519	773	23	drain	drain	VB
12519	773	24	them	-PRON-	PRP
12519	773	25	well	well	RB
12519	773	26	before	before	IN
12519	773	27	they	-PRON-	PRP
12519	773	28	are	be	VBP
12519	773	29	dished	dish	VBN
12519	773	30	,	,	,
12519	773	31	and	and	CC
12519	773	32	pour	pour	VB
12519	773	33	melted	melted	JJ
12519	773	34	butter	butter	NN
12519	773	35	over	over	IN
12519	773	36	--	--	:
12519	773	37	serve	serve	VB
12519	773	38	them	-PRON-	PRP
12519	773	39	up	up	RP
12519	773	40	very	very	RB
12519	773	41	hot	hot	JJ
12519	773	42	.	.	.
12519	774	1	The	the	DT
12519	774	2	large	large	JJ
12519	774	3	part	part	NN
12519	774	4	,	,	,
12519	774	5	containing	contain	VBG
12519	774	6	the	the	DT
12519	774	7	seeds	seed	NNS
12519	774	8	,	,	,
12519	774	9	must	must	MD
12519	774	10	be	be	VB
12519	774	11	sliced	slice	VBN
12519	774	12	and	and	CC
12519	774	13	pared	pare	VBN
12519	774	14	--	--	:
12519	774	15	cut	cut	VBD
12519	774	16	it	-PRON-	PRP
12519	774	17	in	in	IN
12519	774	18	small	small	JJ
12519	774	19	pieces	piece	NNS
12519	774	20	,	,	,
12519	774	21	and	and	CC
12519	774	22	stew	stew	VB
12519	774	23	it	-PRON-	PRP
12519	774	24	till	till	IN
12519	774	25	soft	soft	JJ
12519	774	26	,	,	,
12519	774	27	with	with	IN
12519	774	28	just	just	RB
12519	774	29	water	water	NN
12519	774	30	enough	enough	RB
12519	774	31	to	to	TO
12519	774	32	cover	cover	VB
12519	774	33	it	-PRON-	PRP
12519	774	34	;	;	:
12519	774	35	pass	pass	VB
12519	774	36	it	-PRON-	PRP
12519	774	37	through	through	IN
12519	774	38	a	a	DT
12519	774	39	sieve	sieve	NN
12519	774	40	and	and	CC
12519	774	41	stew	stew	VB
12519	774	42	it	-PRON-	PRP
12519	774	43	again	again	RB
12519	774	44	,	,	,
12519	774	45	adding	add	VBG
12519	774	46	some	some	DT
12519	774	47	butter	butter	NN
12519	774	48	,	,	,
12519	774	49	pepper	pepper	NN
12519	774	50	,	,	,
12519	774	51	and	and	CC
12519	774	52	salt	salt	NN
12519	774	53	;	;	:
12519	774	54	it	-PRON-	PRP
12519	774	55	must	must	MD
12519	774	56	be	be	VB
12519	774	57	dry	dry	JJ
12519	774	58	,	,	,
12519	774	59	but	but	CC
12519	774	60	not	not	RB
12519	774	61	burnt	burn	VBN
12519	774	62	.	.	.
12519	775	1	It	-PRON-	PRP
12519	775	2	is	be	VBZ
12519	775	3	excellent	excellent	JJ
12519	775	4	when	when	WRB
12519	775	5	stewed	stew	VBN
12519	775	6	with	with	IN
12519	775	7	pork	pork	NN
12519	775	8	chops	chop	NNS
12519	775	9	.	.	.
12519	776	1	*	*	NFP
12519	776	2	*	*	NFP
12519	776	3	*	*	NFP
12519	776	4	*	*	NFP
12519	776	5	*	*	NFP
12519	776	6	FIELD	field	NN
12519	776	7	PEAS	PEAS	NNP
12519	776	8	.	.	.
12519	777	1	There	there	EX
12519	777	2	are	be	VBP
12519	777	3	many	many	JJ
12519	777	4	varieties	variety	NNS
12519	777	5	of	of	IN
12519	777	6	these	these	DT
12519	777	7	peas	pea	NNS
12519	777	8	;	;	:
12519	777	9	the	the	DT
12519	777	10	smaller	small	JJR
12519	777	11	kind	kind	NN
12519	777	12	are	be	VBP
12519	777	13	the	the	DT
12519	777	14	most	most	RBS
12519	777	15	delicate	delicate	JJ
12519	777	16	.	.	.
12519	778	1	Have	have	VBP
12519	778	2	them	-PRON-	PRP
12519	778	3	young	young	JJ
12519	778	4	and	and	CC
12519	778	5	newly	newly	RB
12519	778	6	gathered	gather	VBN
12519	778	7	,	,	,
12519	778	8	shell	shell	NNP
12519	778	9	and	and	CC
12519	778	10	boil	boil	VB
12519	778	11	them	-PRON-	PRP
12519	778	12	tender	tender	RB
12519	778	13	;	;	:
12519	778	14	pour	pour	VB
12519	778	15	them	-PRON-	PRP
12519	778	16	in	in	IN
12519	778	17	a	a	DT
12519	778	18	colander	colander	NN
12519	778	19	to	to	TO
12519	778	20	drain	drain	VB
12519	778	21	;	;	:
12519	778	22	put	put	VB
12519	778	23	some	some	DT
12519	778	24	lard	lard	NN
12519	778	25	in	in	IN
12519	778	26	a	a	DT
12519	778	27	frying	frying	JJ
12519	778	28	pan	pan	NN
12519	778	29	;	;	:
12519	778	30	when	when	WRB
12519	778	31	it	-PRON-	PRP
12519	778	32	boils	boil	VBZ
12519	778	33	,	,	,
12519	778	34	mash	mash	VB
12519	778	35	the	the	DT
12519	778	36	peas	pea	NNS
12519	778	37	,	,	,
12519	778	38	and	and	CC
12519	778	39	fry	fry	VB
12519	778	40	them	-PRON-	PRP
12519	778	41	in	in	IN
12519	778	42	a	a	DT
12519	778	43	cake	cake	NN
12519	778	44	of	of	IN
12519	778	45	a	a	DT
12519	778	46	light	light	JJ
12519	778	47	brown	brown	NN
12519	778	48	;	;	:
12519	778	49	put	put	VBD
12519	778	50	it	-PRON-	PRP
12519	778	51	in	in	IN
12519	778	52	the	the	DT
12519	778	53	dish	dish	NN
12519	778	54	with	with	IN
12519	778	55	the	the	DT
12519	778	56	crust	crust	NN
12519	778	57	uppermost	uppermost	JJ
12519	778	58	--	--	:
12519	778	59	garnish	garnish	VB
12519	778	60	with	with	IN
12519	778	61	thin	thin	JJ
12519	778	62	bits	bit	NNS
12519	778	63	of	of	IN
12519	778	64	fried	fried	JJ
12519	778	65	bacon	bacon	NN
12519	778	66	.	.	.
12519	779	1	They	-PRON-	PRP
12519	779	2	are	be	VBP
12519	779	3	very	very	RB
12519	779	4	nice	nice	JJ
12519	779	5	when	when	WRB
12519	779	6	fried	fry	VBN
12519	779	7	whole	whole	NN
12519	779	8	,	,	,
12519	779	9	so	so	IN
12519	779	10	that	that	IN
12519	779	11	each	each	DT
12519	779	12	pea	pea	NN
12519	779	13	is	be	VBZ
12519	779	14	distinct	distinct	JJ
12519	779	15	from	from	IN
12519	779	16	the	the	DT
12519	779	17	other	other	JJ
12519	779	18	;	;	:
12519	779	19	but	but	CC
12519	779	20	they	-PRON-	PRP
12519	779	21	must	must	MD
12519	779	22	be	be	VB
12519	779	23	boiled	boil	VBN
12519	779	24	less	less	RBR
12519	779	25	,	,	,
12519	779	26	and	and	CC
12519	779	27	fried	fry	VBN
12519	779	28	with	with	IN
12519	779	29	great	great	JJ
12519	779	30	care	care	NN
12519	779	31	.	.	.
12519	780	1	Plain	plain	JJ
12519	780	2	boiling	boiling	NN
12519	780	3	is	be	VBZ
12519	780	4	a	a	DT
12519	780	5	very	very	RB
12519	780	6	common	common	JJ
12519	780	7	way	way	NN
12519	780	8	of	of	IN
12519	780	9	dressing	dress	VBG
12519	780	10	them	-PRON-	PRP
12519	780	11	.	.	.
12519	781	1	*	*	NFP
12519	781	2	*	*	NFP
12519	781	3	*	*	NFP
12519	781	4	*	*	NFP
12519	781	5	*	*	NFP
12519	781	6	CABBAGE	cabbage	NN
12519	781	7	WITH	with	IN
12519	781	8	ONIONS	onion	NNS
12519	781	9	.	.	.
12519	782	1	Boil	boil	VB
12519	782	2	them	-PRON-	PRP
12519	782	3	separately	separately	RB
12519	782	4	,	,	,
12519	782	5	and	and	CC
12519	782	6	mix	mix	VB
12519	782	7	them	-PRON-	PRP
12519	782	8	in	in	IN
12519	782	9	the	the	DT
12519	782	10	proportions	proportion	NNS
12519	782	11	you	-PRON-	PRP
12519	782	12	like	like	VBP
12519	782	13	;	;	:
12519	782	14	add	add	VB
12519	782	15	butter	butter	NN
12519	782	16	,	,	,
12519	782	17	pepper	pepper	NN
12519	782	18	,	,	,
12519	782	19	and	and	CC
12519	782	20	salt	salt	NN
12519	782	21	,	,	,
12519	782	22	and	and	CC
12519	782	23	either	either	CC
12519	782	24	stew	stew	VB
12519	782	25	them	-PRON-	PRP
12519	782	26	,	,	,
12519	782	27	or	or	CC
12519	782	28	fry	fry	VB
12519	782	29	them	-PRON-	PRP
12519	782	30	in	in	IN
12519	782	31	a	a	DT
12519	782	32	cake	cake	NN
12519	782	33	.	.	.
12519	783	1	*	*	NFP
12519	783	2	*	*	NFP
12519	783	3	*	*	NFP
12519	783	4	*	*	NFP
12519	783	5	*	*	NFP
12519	783	6	SALSIFY	SALSIFY	NNP
12519	783	7	.	.	.
12519	784	1	Scrape	scrape	VB
12519	784	2	and	and	CC
12519	784	3	wash	wash	VB
12519	784	4	the	the	DT
12519	784	5	roots	root	NNS
12519	784	6	,	,	,
12519	784	7	put	put	VB
12519	784	8	them	-PRON-	PRP
12519	784	9	into	into	IN
12519	784	10	boiling	boil	VBG
12519	784	11	water	water	NN
12519	784	12	with	with	IN
12519	784	13	salt	salt	NN
12519	784	14	;	;	:
12519	784	15	when	when	WRB
12519	784	16	done	do	VBN
12519	784	17	,	,	,
12519	784	18	drain	drain	VB
12519	784	19	them	-PRON-	PRP
12519	784	20	,	,	,
12519	784	21	and	and	CC
12519	784	22	place	place	VB
12519	784	23	them	-PRON-	PRP
12519	784	24	in	in	IN
12519	784	25	the	the	DT
12519	784	26	dish	dish	NN
12519	784	27	without	without	IN
12519	784	28	cutting	cut	VBG
12519	784	29	them	-PRON-	PRP
12519	784	30	up	up	RP
12519	784	31	.	.	.
12519	785	1	They	-PRON-	PRP
12519	785	2	are	be	VBP
12519	785	3	a	a	DT
12519	785	4	very	very	RB
12519	785	5	excellent	excellent	JJ
12519	785	6	vegetable	vegetable	NN
12519	785	7	,	,	,
12519	785	8	but	but	CC
12519	785	9	require	require	VBP
12519	785	10	nicety	nicety	NN
12519	785	11	in	in	IN
12519	785	12	cooking	cooking	NN
12519	785	13	;	;	:
12519	785	14	exposure	exposure	NN
12519	785	15	to	to	IN
12519	785	16	the	the	DT
12519	785	17	air	air	NN
12519	785	18	,	,	,
12519	785	19	either	either	CC
12519	785	20	in	in	IN
12519	785	21	scraping	scraping	NN
12519	785	22	,	,	,
12519	785	23	or	or	CC
12519	785	24	after	after	IN
12519	785	25	boiling	boil	VBG
12519	785	26	,	,	,
12519	785	27	will	will	MD
12519	785	28	make	make	VB
12519	785	29	them	-PRON-	PRP
12519	785	30	black	black	JJ
12519	785	31	.	.	.
12519	786	1	*	*	NFP
12519	786	2	*	*	NFP
12519	786	3	*	*	NFP
12519	786	4	*	*	NFP
12519	786	5	*	*	NFP
12519	786	6	STEWED	STEWED	NNP
12519	786	7	SALSIFY	SALSIFY	NNP
12519	786	8	.	.	.
12519	787	1	Half	half	JJ
12519	787	2	boil	boil	NN
12519	787	3	it	-PRON-	PRP
12519	787	4	,	,	,
12519	787	5	cut	cut	VBD
12519	787	6	it	-PRON-	PRP
12519	787	7	up	up	RP
12519	787	8	,	,	,
12519	787	9	and	and	CC
12519	787	10	put	put	VBD
12519	787	11	it	-PRON-	PRP
12519	787	12	in	in	IN
12519	787	13	a	a	DT
12519	787	14	stew	stew	JJ
12519	787	15	pan	pan	NN
12519	787	16	,	,	,
12519	787	17	with	with	IN
12519	787	18	a	a	DT
12519	787	19	very	very	RB
12519	787	20	little	little	JJ
12519	787	21	water	water	NN
12519	787	22	,	,	,
12519	787	23	and	and	CC
12519	787	24	a	a	DT
12519	787	25	spoonful	spoonful	NN
12519	787	26	of	of	IN
12519	787	27	butter	butter	NN
12519	787	28	;	;	:
12519	787	29	stew	stew	VB
12519	787	30	them	-PRON-	PRP
12519	787	31	dry	dry	JJ
12519	787	32	,	,	,
12519	787	33	and	and	CC
12519	787	34	serve	serve	VB
12519	787	35	them	-PRON-	PRP
12519	787	36	up	up	RP
12519	787	37	.	.	.
12519	788	1	For	for	IN
12519	788	2	change	change	NN
12519	788	3	,	,	,
12519	788	4	you	-PRON-	PRP
12519	788	5	may	may	MD
12519	788	6	,	,	,
12519	788	7	after	after	IN
12519	788	8	stewing	stew	VBG
12519	788	9	,	,	,
12519	788	10	cut	cut	VB
12519	788	11	them	-PRON-	PRP
12519	788	12	in	in	IN
12519	788	13	scollop	scollop	NN
12519	788	14	shells	shell	NNS
12519	788	15	with	with	IN
12519	788	16	grated	grate	VBN
12519	788	17	bread	bread	NN
12519	788	18	,	,	,
12519	788	19	and	and	CC
12519	788	20	bake	bake	VB
12519	788	21	them	-PRON-	PRP
12519	788	22	;	;	:
12519	788	23	or	or	CC
12519	788	24	make	make	VB
12519	788	25	them	-PRON-	PRP
12519	788	26	into	into	IN
12519	788	27	cakes	cake	NNS
12519	788	28	,	,	,
12519	788	29	and	and	CC
12519	788	30	fry	fry	VB
12519	788	31	them	-PRON-	PRP
12519	788	32	.	.	.
12519	789	1	They	-PRON-	PRP
12519	789	2	are	be	VBP
12519	789	3	delicious	delicious	JJ
12519	789	4	in	in	IN
12519	789	5	whatever	whatever	WDT
12519	789	6	way	way	NN
12519	789	7	they	-PRON-	PRP
12519	789	8	can	can	MD
12519	789	9	be	be	VB
12519	789	10	dressed	dress	VBN
12519	789	11	.	.	.
12519	790	1	*	*	NFP
12519	790	2	*	*	NFP
12519	790	3	*	*	NFP
12519	790	4	*	*	NFP
12519	790	5	*	*	NFP
12519	790	6	STEWED	STEWED	NNP
12519	790	7	MUSHROOMS	MUSHROOMS	NNP
12519	790	8	.	.	.
12519	791	1	Gather	gather	VB
12519	791	2	grown	grow	VBN
12519	791	3	mushrooms	mushroom	NNS
12519	791	4	,	,	,
12519	791	5	but	but	CC
12519	791	6	such	such	JJ
12519	791	7	as	as	IN
12519	791	8	are	be	VBP
12519	791	9	young	young	JJ
12519	791	10	enough	enough	RB
12519	791	11	to	to	TO
12519	791	12	have	have	VB
12519	791	13	red	red	JJ
12519	791	14	gills	gill	NNS
12519	791	15	;	;	:
12519	791	16	cut	cut	VB
12519	791	17	off	off	RP
12519	791	18	that	that	DT
12519	791	19	part	part	NN
12519	791	20	of	of	IN
12519	791	21	the	the	DT
12519	791	22	stem	stem	NN
12519	791	23	which	which	WDT
12519	791	24	grew	grow	VBD
12519	791	25	in	in	IN
12519	791	26	the	the	DT
12519	791	27	earth	earth	NN
12519	791	28	--	--	:
12519	791	29	wash	wash	VB
12519	791	30	them	-PRON-	PRP
12519	791	31	carefully	carefully	RB
12519	791	32	,	,	,
12519	791	33	and	and	CC
12519	791	34	take	take	VB
12519	791	35	the	the	DT
12519	791	36	skin	skin	NN
12519	791	37	from	from	IN
12519	791	38	the	the	DT
12519	791	39	top	top	NN
12519	791	40	;	;	:
12519	791	41	put	put	VB
12519	791	42	them	-PRON-	PRP
12519	791	43	into	into	IN
12519	791	44	a	a	DT
12519	791	45	stew	stew	JJ
12519	791	46	pan	pan	NN
12519	791	47	with	with	IN
12519	791	48	some	some	DT
12519	791	49	salt	salt	NN
12519	791	50	,	,	,
12519	791	51	but	but	CC
12519	791	52	no	no	DT
12519	791	53	water	water	NN
12519	791	54	--	--	:
12519	791	55	stew	stew	VB
12519	791	56	them	-PRON-	PRP
12519	791	57	till	till	IN
12519	791	58	tender	tender	NN
12519	791	59	,	,	,
12519	791	60	and	and	CC
12519	791	61	thicken	thicken	VB
12519	791	62	them	-PRON-	PRP
12519	791	63	with	with	IN
12519	791	64	a	a	DT
12519	791	65	spoonful	spoonful	NN
12519	791	66	of	of	IN
12519	791	67	butter	butter	NN
12519	791	68	,	,	,
12519	791	69	mixed	mix	VBN
12519	791	70	with	with	IN
12519	791	71	one	one	CD
12519	791	72	of	of	IN
12519	791	73	brown	brown	JJ
12519	791	74	flour	flour	NN
12519	791	75	;	;	:
12519	791	76	red	red	JJ
12519	791	77	wine	wine	NN
12519	791	78	may	may	MD
12519	791	79	be	be	VB
12519	791	80	added	add	VBN
12519	791	81	,	,	,
12519	791	82	but	but	CC
12519	791	83	the	the	DT
12519	791	84	flavour	flavour	NN
12519	791	85	of	of	IN
12519	791	86	the	the	DT
12519	791	87	mushroom	mushroom	NN
12519	791	88	is	be	VBZ
12519	791	89	too	too	RB
12519	791	90	delicious	delicious	JJ
12519	791	91	to	to	TO
12519	791	92	require	require	VB
12519	791	93	aid	aid	NN
12519	791	94	from	from	IN
12519	791	95	any	any	DT
12519	791	96	thing	thing	NN
12519	791	97	.	.	.
12519	792	1	*	*	NFP
12519	792	2	*	*	NFP
12519	792	3	*	*	NFP
12519	792	4	*	*	NFP
12519	792	5	*	*	NFP
12519	792	6	BROILED	broiled	NN
12519	792	7	MUSHROOMS	MUSHROOMS	NNP
12519	792	8	.	.	.
12519	793	1	Prepare	prepare	VB
12519	793	2	them	-PRON-	PRP
12519	793	3	as	as	IN
12519	793	4	above	above	RB
12519	793	5	directed	direct	VBN
12519	793	6	--	--	:
12519	793	7	broil	broil	VB
12519	793	8	them	-PRON-	PRP
12519	793	9	on	on	IN
12519	793	10	a	a	DT
12519	793	11	griddle	griddle	NN
12519	793	12	,	,	,
12519	793	13	and	and	CC
12519	793	14	when	when	WRB
12519	793	15	done	do	VBN
12519	793	16	,	,	,
12519	793	17	sprinkle	sprinkle	VB
12519	793	18	pepper	pepper	NN
12519	793	19	and	and	CC
12519	793	20	salt	salt	NN
12519	793	21	on	on	IN
12519	793	22	the	the	DT
12519	793	23	gills	gill	NNS
12519	793	24	,	,	,
12519	793	25	and	and	CC
12519	793	26	put	put	VBD
12519	793	27	a	a	DT
12519	793	28	little	little	JJ
12519	793	29	butter	butter	NN
12519	793	30	on	on	IN
12519	793	31	them	-PRON-	PRP
12519	793	32	.	.	.
12519	794	1	*	*	NFP
12519	794	2	*	*	NFP
12519	794	3	*	*	NFP
12519	794	4	*	*	NFP
12519	794	5	*	*	NFP
12519	794	6	TO	to	IN
12519	794	7	BOIL	BOIL	NNP
12519	794	8	RICE	RICE	NNP
12519	794	9	.	.	.
12519	795	1	Put	put	VB
12519	795	2	two	two	CD
12519	795	3	cups	cup	NNS
12519	795	4	full	full	JJ
12519	795	5	of	of	IN
12519	795	6	rice	rice	NN
12519	795	7	in	in	IN
12519	795	8	a	a	DT
12519	795	9	bowl	bowl	NN
12519	795	10	of	of	IN
12519	795	11	water	water	NN
12519	795	12	,	,	,
12519	795	13	rub	rub	VB
12519	795	14	it	-PRON-	PRP
12519	795	15	well	well	RB
12519	795	16	with	with	IN
12519	795	17	the	the	DT
12519	795	18	hand	hand	NN
12519	795	19	,	,	,
12519	795	20	and	and	CC
12519	795	21	pour	pour	VB
12519	795	22	off	off	RP
12519	795	23	the	the	DT
12519	795	24	water	water	NN
12519	795	25	;	;	:
12519	795	26	do	do	VB
12519	795	27	this	this	DT
12519	795	28	until	until	IN
12519	795	29	the	the	DT
12519	795	30	water	water	NN
12519	795	31	ceases	cease	VBZ
12519	795	32	to	to	TO
12519	795	33	be	be	VB
12519	795	34	discoloured	discolour	VBN
12519	795	35	;	;	:
12519	795	36	then	then	RB
12519	795	37	put	put	VB
12519	795	38	the	the	DT
12519	795	39	rice	rice	NN
12519	795	40	into	into	IN
12519	795	41	two	two	CD
12519	795	42	and	and	CC
12519	795	43	a	a	DT
12519	795	44	half	half	NN
12519	795	45	cups	cup	NNS
12519	795	46	of	of	IN
12519	795	47	cold	cold	JJ
12519	795	48	water	water	NN
12519	795	49	;	;	:
12519	795	50	add	add	VB
12519	795	51	a	a	DT
12519	795	52	tea	tea	NN
12519	795	53	-	-	HYPH
12519	795	54	spoonful	spoonful	JJ
12519	795	55	of	of	IN
12519	795	56	salt	salt	NN
12519	795	57	,	,	,
12519	795	58	cover	cover	VB
12519	795	59	the	the	DT
12519	795	60	pot	pot	NN
12519	795	61	close	close	RB
12519	795	62	,	,	,
12519	795	63	and	and	CC
12519	795	64	set	set	VBD
12519	795	65	it	-PRON-	PRP
12519	795	66	on	on	IN
12519	795	67	a	a	DT
12519	795	68	brisk	brisk	JJ
12519	795	69	fire	fire	NN
12519	795	70	;	;	:
12519	795	71	let	let	VB
12519	795	72	it	-PRON-	PRP
12519	795	73	boil	boil	VB
12519	795	74	ten	ten	CD
12519	795	75	minutes	minute	NNS
12519	795	76	,	,	,
12519	795	77	pour	pour	VB
12519	795	78	off	off	RP
12519	795	79	the	the	DT
12519	795	80	greater	great	JJR
12519	795	81	part	part	NN
12519	795	82	of	of	IN
12519	795	83	the	the	DT
12519	795	84	water	water	NN
12519	795	85	,	,	,
12519	795	86	and	and	CC
12519	795	87	remove	remove	VB
12519	795	88	the	the	DT
12519	795	89	pot	pot	NN
12519	795	90	to	to	IN
12519	795	91	a	a	DT
12519	795	92	bed	bed	NN
12519	795	93	of	of	IN
12519	795	94	coals	coal	NNS
12519	795	95	,	,	,
12519	795	96	where	where	WRB
12519	795	97	it	-PRON-	PRP
12519	795	98	must	must	MD
12519	795	99	remain	remain	VB
12519	795	100	a	a	DT
12519	795	101	quarter	quarter	NN
12519	795	102	of	of	IN
12519	795	103	an	an	DT
12519	795	104	hour	hour	NN
12519	795	105	to	to	TO
12519	795	106	soak	soak	VB
12519	795	107	and	and	CC
12519	795	108	dry	dry	VB
12519	795	109	.	.	.
12519	796	1	*	*	NFP
12519	796	2	*	*	NFP
12519	796	3	*	*	NFP
12519	796	4	*	*	NFP
12519	796	5	*	*	NFP
12519	796	6	RICE	rice	NN
12519	796	7	JOURNEY	JOURNEY	NNP
12519	796	8	,	,	,
12519	796	9	OR	or	CC
12519	796	10	JOHNNY	JOHNNY	NNP
12519	796	11	CAKE	CAKE	NNS
12519	796	12	.	.	.
12519	797	1	Boil	Boil	NNP
12519	797	2	a	a	DT
12519	797	3	pint	pint	NN
12519	797	4	of	of	IN
12519	797	5	rice	rice	NN
12519	797	6	quite	quite	RB
12519	797	7	soft	soft	JJ
12519	797	8	,	,	,
12519	797	9	with	with	IN
12519	797	10	a	a	DT
12519	797	11	tea	tea	NN
12519	797	12	-	-	HYPH
12519	797	13	spoonful	spoonful	JJ
12519	797	14	of	of	IN
12519	797	15	salt	salt	NN
12519	797	16	;	;	:
12519	797	17	mix	mix	VB
12519	797	18	with	with	IN
12519	797	19	it	-PRON-	PRP
12519	797	20	while	while	IN
12519	797	21	hot	hot	JJ
12519	797	22	a	a	DT
12519	797	23	large	large	JJ
12519	797	24	spoonful	spoonful	NN
12519	797	25	of	of	IN
12519	797	26	butter	butter	NN
12519	797	27	,	,	,
12519	797	28	and	and	CC
12519	797	29	spread	spread	VBD
12519	797	30	it	-PRON-	PRP
12519	797	31	on	on	IN
12519	797	32	a	a	DT
12519	797	33	dish	dish	NN
12519	797	34	to	to	TO
12519	797	35	cool	cool	VB
12519	797	36	;	;	:
12519	797	37	when	when	WRB
12519	797	38	perfectly	perfectly	RB
12519	797	39	cold	cold	JJ
12519	797	40	,	,	,
12519	797	41	add	add	VBP
12519	797	42	a	a	DT
12519	797	43	pint	pint	NN
12519	797	44	of	of	IN
12519	797	45	rice	rice	NN
12519	797	46	flour	flour	NN
12519	797	47	and	and	CC
12519	797	48	half	half	PDT
12519	797	49	a	a	DT
12519	797	50	pint	pint	NN
12519	797	51	of	of	IN
12519	797	52	milk	milk	NN
12519	797	53	--	--	:
12519	797	54	beat	beat	VBD
12519	797	55	them	-PRON-	PRP
12519	797	56	all	all	DT
12519	797	57	together	together	RB
12519	797	58	till	till	IN
12519	797	59	well	well	RB
12519	797	60	mingled	mingled	JJ
12519	797	61	.	.	.
12519	798	1	Take	take	VB
12519	798	2	the	the	DT
12519	798	3	middle	middle	JJ
12519	798	4	part	part	NN
12519	798	5	of	of	IN
12519	798	6	the	the	DT
12519	798	7	head	head	NN
12519	798	8	of	of	IN
12519	798	9	a	a	DT
12519	798	10	barrel	barrel	NN
12519	798	11	,	,	,
12519	798	12	make	make	VB
12519	798	13	it	-PRON-	PRP
12519	798	14	quite	quite	RB
12519	798	15	clean	clean	JJ
12519	798	16	,	,	,
12519	798	17	wet	wet	IN
12519	798	18	it	-PRON-	PRP
12519	798	19	,	,	,
12519	798	20	and	and	CC
12519	798	21	put	put	VBD
12519	798	22	on	on	IN
12519	798	23	the	the	DT
12519	798	24	mixture	mixture	NN
12519	798	25	about	about	IN
12519	798	26	an	an	DT
12519	798	27	inch	inch	NN
12519	798	28	thick	thick	JJ
12519	798	29	,	,	,
12519	798	30	smooth	smooth	JJ
12519	798	31	with	with	IN
12519	798	32	a	a	DT
12519	798	33	spoon	spoon	NN
12519	798	34	,	,	,
12519	798	35	and	and	CC
12519	798	36	baste	baste	VB
12519	798	37	it	-PRON-	PRP
12519	798	38	with	with	IN
12519	798	39	a	a	DT
12519	798	40	little	little	JJ
12519	798	41	milk	milk	NN
12519	798	42	;	;	,
12519	798	43	set	set	VB
12519	798	44	the	the	DT
12519	798	45	board	board	NN
12519	798	46	aslant	aslant	NN
12519	798	47	before	before	IN
12519	798	48	clear	clear	JJ
12519	798	49	coals	coal	NNS
12519	798	50	;	;	:
12519	798	51	when	when	WRB
12519	798	52	sufficiently	sufficiently	RB
12519	798	53	baked	bake	VBD
12519	798	54	,	,	,
12519	798	55	slip	slip	VB
12519	798	56	a	a	DT
12519	798	57	thread	thread	NN
12519	798	58	under	under	IN
12519	798	59	the	the	DT
12519	798	60	cake	cake	NN
12519	798	61	and	and	CC
12519	798	62	turn	turn	VB
12519	798	63	it	-PRON-	PRP
12519	798	64	:	:	:
12519	798	65	baste	baste	NNP
12519	798	66	and	and	CC
12519	798	67	bake	bake	VB
12519	798	68	that	that	DT
12519	798	69	side	side	NN
12519	798	70	in	in	IN
12519	798	71	a	a	DT
12519	798	72	similar	similar	JJ
12519	798	73	manner	manner	NN
12519	798	74	,	,	,
12519	798	75	split	split	VBD
12519	798	76	it	-PRON-	PRP
12519	798	77	,	,	,
12519	798	78	and	and	CC
12519	798	79	butter	butter	NN
12519	798	80	while	while	IN
12519	798	81	hot	hot	JJ
12519	798	82	.	.	.
12519	799	1	Small	small	JJ
12519	799	2	homony	homony	NN
12519	799	3	boiled	boil	VBD
12519	799	4	and	and	CC
12519	799	5	mixed	mix	VBN
12519	799	6	with	with	IN
12519	799	7	rice	rice	NN
12519	799	8	flour	flour	NN
12519	799	9	,	,	,
12519	799	10	is	be	VBZ
12519	799	11	better	well	JJR
12519	799	12	than	than	IN
12519	799	13	all	all	DT
12519	799	14	rice	rice	NN
12519	799	15	;	;	:
12519	799	16	and	and	CC
12519	799	17	if	if	IN
12519	799	18	baked	bake	VBN
12519	799	19	very	very	RB
12519	799	20	thin	thin	JJ
12519	799	21	,	,	,
12519	799	22	and	and	CC
12519	799	23	afterwards	afterwards	RB
12519	799	24	toasted	toast	VBN
12519	799	25	and	and	CC
12519	799	26	buttered	butter	VBD
12519	799	27	,	,	,
12519	799	28	it	-PRON-	PRP
12519	799	29	is	be	VBZ
12519	799	30	nearly	nearly	RB
12519	799	31	as	as	RB
12519	799	32	good	good	JJ
12519	799	33	as	as	IN
12519	799	34	cassada	cassada	NNP
12519	799	35	bread	bread	NN
12519	799	36	.	.	.
12519	800	1	*	*	NFP
12519	800	2	*	*	NFP
12519	800	3	*	*	NFP
12519	800	4	*	*	NFP
12519	800	5	*	*	NFP
12519	800	6	PUDDINGS	PUDDINGS	NNP
12519	800	7	,	,	,
12519	800	8	&	&	CC
12519	800	9	c.	c.	NNP
12519	800	10	OBSERVATIONS	OBSERVATIONS	NNP
12519	800	11	ON	ON	NNP
12519	800	12	PUDDINGS	PUDDINGS	NNP
12519	800	13	AND	and	CC
12519	800	14	CAKES	CAKES	NNP
12519	800	15	.	.	.
12519	801	1	The	the	DT
12519	801	2	salt	salt	NN
12519	801	3	should	should	MD
12519	801	4	always	always	RB
12519	801	5	be	be	VB
12519	801	6	washed	wash	VBN
12519	801	7	from	from	IN
12519	801	8	butter	butter	NN
12519	801	9	,	,	,
12519	801	10	when	when	WRB
12519	801	11	it	-PRON-	PRP
12519	801	12	is	be	VBZ
12519	801	13	to	to	TO
12519	801	14	be	be	VB
12519	801	15	used	use	VBN
12519	801	16	in	in	IN
12519	801	17	any	any	DT
12519	801	18	thing	thing	NN
12519	801	19	that	that	WDT
12519	801	20	has	have	VBZ
12519	801	21	sugar	sugar	NN
12519	801	22	for	for	IN
12519	801	23	an	an	DT
12519	801	24	ingredient	ingredient	NN
12519	801	25	,	,	,
12519	801	26	and	and	CC
12519	801	27	also	also	RB
12519	801	28	from	from	IN
12519	801	29	that	that	DT
12519	801	30	which	which	WDT
12519	801	31	is	be	VBZ
12519	801	32	melted	melt	VBN
12519	801	33	to	to	TO
12519	801	34	grease	grease	VB
12519	801	35	any	any	DT
12519	801	36	kind	kind	NN
12519	801	37	of	of	IN
12519	801	38	mould	mould	NN
12519	801	39	for	for	IN
12519	801	40	baking	baking	NNP
12519	801	41	--	--	:
12519	801	42	otherwise	otherwise	RB
12519	801	43	,	,	,
12519	801	44	there	there	EX
12519	801	45	will	will	MD
12519	801	46	be	be	VB
12519	801	47	a	a	DT
12519	801	48	disagreeable	disagreeable	JJ
12519	801	49	salt	salt	NN
12519	801	50	taste	taste	NN
12519	801	51	on	on	IN
12519	801	52	the	the	DT
12519	801	53	outer	outer	JJ
12519	801	54	side	side	NN
12519	801	55	of	of	IN
12519	801	56	the	the	DT
12519	801	57	article	article	NN
12519	801	58	baked	bake	VBD
12519	801	59	.	.	.
12519	802	1	Raisins	raisin	NNS
12519	802	2	should	should	MD
12519	802	3	be	be	VB
12519	802	4	stoned	stone	VBN
12519	802	5	and	and	CC
12519	802	6	cut	cut	VBN
12519	802	7	in	in	IN
12519	802	8	two	two	CD
12519	802	9	,	,	,
12519	802	10	and	and	CC
12519	802	11	have	have	VBP
12519	802	12	some	some	DT
12519	802	13	flour	flour	NN
12519	802	14	sifted	sift	VBN
12519	802	15	over	over	IN
12519	802	16	them	-PRON-	PRP
12519	802	17	--	--	:
12519	802	18	stir	stir	VB
12519	802	19	them	-PRON-	PRP
12519	802	20	gently	gently	RB
12519	802	21	in	in	IN
12519	802	22	the	the	DT
12519	802	23	flour	flour	NN
12519	802	24	,	,	,
12519	802	25	and	and	CC
12519	802	26	take	take	VB
12519	802	27	them	-PRON-	PRP
12519	802	28	out	out	RP
12519	802	29	free	free	JJ
12519	802	30	from	from	IN
12519	802	31	lumps	lump	NNS
12519	802	32	;	;	:
12519	802	33	the	the	DT
12519	802	34	small	small	JJ
12519	802	35	quantity	quantity	NN
12519	802	36	that	that	WDT
12519	802	37	adheres	adhere	VBZ
12519	802	38	to	to	IN
12519	802	39	them	-PRON-	PRP
12519	802	40	,	,	,
12519	802	41	will	will	MD
12519	802	42	prevent	prevent	VB
12519	802	43	their	-PRON-	PRP$
12519	802	44	sticking	stick	VBG
12519	802	45	together	together	RB
12519	802	46	,	,	,
12519	802	47	or	or	CC
12519	802	48	falling	fall	VBG
12519	802	49	in	in	IN
12519	802	50	a	a	DT
12519	802	51	mass	mass	NN
12519	802	52	to	to	IN
12519	802	53	the	the	DT
12519	802	54	bottom	bottom	NN
12519	802	55	.	.	.
12519	803	1	Eggs	egg	NNS
12519	803	2	must	must	MD
12519	803	3	be	be	VB
12519	803	4	fresh	fresh	JJ
12519	803	5	,	,	,
12519	803	6	or	or	CC
12519	803	7	they	-PRON-	PRP
12519	803	8	will	will	MD
12519	803	9	not	not	RB
12519	803	10	heal	heal	VB
12519	803	11	well	well	RB
12519	803	12	:	:	:
12519	803	13	it	-PRON-	PRP
12519	803	14	is	be	VBZ
12519	803	15	better	well	JJR
12519	803	16	to	to	TO
12519	803	17	separate	separate	VB
12519	803	18	the	the	DT
12519	803	19	yelks	yelk	NNS
12519	803	20	from	from	IN
12519	803	21	the	the	DT
12519	803	22	whites	white	NNS
12519	803	23	always	always	RB
12519	803	24	,	,	,
12519	803	25	though	though	IN
12519	803	26	it	-PRON-	PRP
12519	803	27	is	be	VBZ
12519	803	28	a	a	DT
12519	803	29	more	more	RBR
12519	803	30	troublesome	troublesome	JJ
12519	803	31	process	process	NN
12519	803	32	;	;	:
12519	803	33	but	but	CC
12519	803	34	for	for	IN
12519	803	35	some	some	DT
12519	803	36	things	thing	NNS
12519	803	37	it	-PRON-	PRP
12519	803	38	is	be	VBZ
12519	803	39	essential	essential	JJ
12519	803	40	to	to	TO
12519	803	41	do	do	VB
12519	803	42	so	so	RB
12519	803	43	:	:	:
12519	803	44	when	when	WRB
12519	803	45	they	-PRON-	PRP
12519	803	46	are	be	VBP
12519	803	47	to	to	TO
12519	803	48	be	be	VB
12519	803	49	mixed	mix	VBN
12519	803	50	with	with	IN
12519	803	51	milk	milk	NN
12519	803	52	,	,	,
12519	803	53	let	let	VB
12519	803	54	it	-PRON-	PRP
12519	803	55	cool	cool	VB
12519	803	56	after	after	IN
12519	803	57	boiling	boil	VBG
12519	803	58	,	,	,
12519	803	59	or	or	CC
12519	803	60	the	the	DT
12519	803	61	eggs	egg	NNS
12519	803	62	will	will	MD
12519	803	63	poach	poach	VB
12519	803	64	;	;	:
12519	803	65	and	and	CC
12519	803	66	only	only	RB
12519	803	67	set	set	VBD
12519	803	68	it	-PRON-	PRP
12519	803	69	on	on	IN
12519	803	70	the	the	DT
12519	803	71	fire	fire	NN
12519	803	72	a	a	DT
12519	803	73	few	few	JJ
12519	803	74	minutes	minute	NNS
12519	803	75	,	,	,
12519	803	76	to	to	TO
12519	803	77	take	take	VB
12519	803	78	off	off	RP
12519	803	79	the	the	DT
12519	803	80	raw	raw	JJ
12519	803	81	taste	taste	NN
12519	803	82	of	of	IN
12519	803	83	the	the	DT
12519	803	84	eggs	egg	NNS
12519	803	85	,	,	,
12519	803	86	stirring	stir	VBG
12519	803	87	it	-PRON-	PRP
12519	803	88	all	all	PDT
12519	803	89	the	the	DT
12519	803	90	time	time	NN
12519	803	91	.	.	.
12519	804	1	Currants	currant	NNS
12519	804	2	require	require	VBP
12519	804	3	washing	wash	VBG
12519	804	4	in	in	IN
12519	804	5	many	many	JJ
12519	804	6	waters	water	NNS
12519	804	7	to	to	TO
12519	804	8	cleanse	cleanse	VB
12519	804	9	them	-PRON-	PRP
12519	804	10	;	;	:
12519	804	11	they	-PRON-	PRP
12519	804	12	must	must	MD
12519	804	13	be	be	VB
12519	804	14	picked	pick	VBN
12519	804	15	and	and	CC
12519	804	16	well	well	RB
12519	804	17	dried	dry	VBN
12519	804	18	,	,	,
12519	804	19	or	or	CC
12519	804	20	they	-PRON-	PRP
12519	804	21	will	will	MD
12519	804	22	stick	stick	VB
12519	804	23	together	together	RB
12519	804	24	.	.	.
12519	805	1	Almonds	Almonds	NNP
12519	805	2	should	should	MD
12519	805	3	be	be	VB
12519	805	4	put	put	VBN
12519	805	5	in	in	IN
12519	805	6	hot	hot	JJ
12519	805	7	water	water	NN
12519	805	8	till	till	IN
12519	805	9	the	the	DT
12519	805	10	skins	skin	NNS
12519	805	11	will	will	MD
12519	805	12	slip	slip	VB
12519	805	13	off	off	RP
12519	805	14	,	,	,
12519	805	15	which	which	WDT
12519	805	16	is	be	VBZ
12519	805	17	called	call	VBN
12519	805	18	blanching	blanch	VBG
12519	805	19	;	;	:
12519	805	20	they	-PRON-	PRP
12519	805	21	must	must	MD
12519	805	22	always	always	RB
12519	805	23	be	be	VB
12519	805	24	pounded	pound	VBN
12519	805	25	with	with	IN
12519	805	26	rose	rose	NN
12519	805	27	or	or	CC
12519	805	28	orange	orange	JJ
12519	805	29	flower	flower	NN
12519	805	30	water	water	NN
12519	805	31	,	,	,
12519	805	32	to	to	TO
12519	805	33	prevent	prevent	VB
12519	805	34	their	-PRON-	PRP$
12519	805	35	oiling	oiling	NN
12519	805	36	.	.	.
12519	806	1	When	when	WRB
12519	806	2	cream	cream	NN
12519	806	3	is	be	VBZ
12519	806	4	used	use	VBN
12519	806	5	,	,	,
12519	806	6	put	put	VB
12519	806	7	it	-PRON-	PRP
12519	806	8	in	in	RP
12519	806	9	just	just	RB
12519	806	10	before	before	IN
12519	806	11	the	the	DT
12519	806	12	mixture	mixture	NN
12519	806	13	is	be	VBZ
12519	806	14	ready	ready	JJ
12519	806	15	;	;	:
12519	806	16	much	much	JJ
12519	806	17	beating	beating	NN
12519	806	18	will	will	MD
12519	806	19	decompose	decompose	VB
12519	806	20	it	-PRON-	PRP
12519	806	21	.	.	.
12519	807	1	Before	before	IN
12519	807	2	a	a	DT
12519	807	3	pudding	pudding	JJ
12519	807	4	or	or	CC
12519	807	5	cake	cake	NN
12519	807	6	is	be	VBZ
12519	807	7	begun	begin	VBN
12519	807	8	,	,	,
12519	807	9	every	every	DT
12519	807	10	ingredient	ingredient	NN
12519	807	11	necessary	necessary	JJ
12519	807	12	for	for	IN
12519	807	13	it	-PRON-	PRP
12519	807	14	must	must	MD
12519	807	15	be	be	VB
12519	807	16	ready	ready	JJ
12519	807	17	;	;	:
12519	807	18	when	when	WRB
12519	807	19	the	the	DT
12519	807	20	process	process	NN
12519	807	21	is	be	VBZ
12519	807	22	retarded	retard	VBN
12519	807	23	by	by	IN
12519	807	24	neglecting	neglect	VBG
12519	807	25	to	to	TO
12519	807	26	have	have	VB
12519	807	27	them	-PRON-	PRP
12519	807	28	prepared	prepare	VBN
12519	807	29	,	,	,
12519	807	30	the	the	DT
12519	807	31	article	article	NN
12519	807	32	is	be	VBZ
12519	807	33	injured	injure	VBN
12519	807	34	.	.	.
12519	808	1	The	the	DT
12519	808	2	oven	oven	NN
12519	808	3	must	must	MD
12519	808	4	be	be	VB
12519	808	5	in	in	IN
12519	808	6	a	a	DT
12519	808	7	proper	proper	JJ
12519	808	8	state	state	NN
12519	808	9	,	,	,
12519	808	10	and	and	CC
12519	808	11	the	the	DT
12519	808	12	paste	paste	NN
12519	808	13	in	in	IN
12519	808	14	the	the	DT
12519	808	15	dishes	dish	NNS
12519	808	16	or	or	CC
12519	808	17	moulds	mould	NNS
12519	808	18	,	,	,
12519	808	19	ready	ready	JJ
12519	808	20	for	for	IN
12519	808	21	such	such	JJ
12519	808	22	things	thing	NNS
12519	808	23	as	as	RB
12519	808	24	require	require	VBP
12519	808	25	it	-PRON-	PRP
12519	808	26	.	.	.
12519	809	1	Promptitude	promptitude	NN
12519	809	2	is	be	VBZ
12519	809	3	necessary	necessary	JJ
12519	809	4	in	in	IN
12519	809	5	all	all	DT
12519	809	6	our	-PRON-	PRP$
12519	809	7	actions	action	NNS
12519	809	8	,	,	,
12519	809	9	but	but	CC
12519	809	10	never	never	RB
12519	809	11	more	more	RBR
12519	809	12	so	so	RB
12519	809	13	than	than	IN
12519	809	14	when	when	WRB
12519	809	15	engaged	engage	VBN
12519	809	16	in	in	IN
12519	809	17	making	make	VBG
12519	809	18	cakes	cake	NNS
12519	809	19	and	and	CC
12519	809	20	puddings	pudding	NNS
12519	809	21	.	.	.
12519	810	1	When	when	WRB
12519	810	2	only	only	RB
12519	810	3	one	one	CD
12519	810	4	or	or	CC
12519	810	5	two	two	CD
12519	810	6	eggs	egg	NNS
12519	810	7	are	be	VBP
12519	810	8	to	to	TO
12519	810	9	be	be	VB
12519	810	10	used	use	VBN
12519	810	11	,	,	,
12519	810	12	cooks	cook	NNS
12519	810	13	generally	generally	RB
12519	810	14	think	think	VBP
12519	810	15	it	-PRON-	PRP
12519	810	16	needless	needless	JJ
12519	810	17	to	to	TO
12519	810	18	beat	beat	VB
12519	810	19	them	-PRON-	PRP
12519	810	20	--	--	:
12519	810	21	it	-PRON-	PRP
12519	810	22	is	be	VBZ
12519	810	23	an	an	DT
12519	810	24	error	error	NN
12519	810	25	:	:	:
12519	810	26	eggs	egg	NNS
12519	810	27	injure	injure	VBP
12519	810	28	every	every	DT
12519	810	29	thing	thing	NN
12519	810	30	,	,	,
12519	810	31	unless	unless	IN
12519	810	32	they	-PRON-	PRP
12519	810	33	are	be	VBP
12519	810	34	made	make	VBN
12519	810	35	light	light	JJ
12519	810	36	before	before	IN
12519	810	37	they	-PRON-	PRP
12519	810	38	are	be	VBP
12519	810	39	used	use	VBN
12519	810	40	.	.	.
12519	811	1	Cloths	cloth	NNS
12519	811	2	for	for	IN
12519	811	3	boiling	boil	VBG
12519	811	4	puddings	pudding	NNS
12519	811	5	should	should	MD
12519	811	6	be	be	VB
12519	811	7	made	make	VBN
12519	811	8	of	of	IN
12519	811	9	German	german	JJ
12519	811	10	sheeting	sheeting	NN
12519	811	11	;	;	:
12519	811	12	an	an	DT
12519	811	13	article	article	NN
12519	811	14	less	less	RBR
12519	811	15	thick	thick	JJ
12519	811	16	,	,	,
12519	811	17	will	will	MD
12519	811	18	admit	admit	VB
12519	811	19	the	the	DT
12519	811	20	water	water	NN
12519	811	21	,	,	,
12519	811	22	and	and	CC
12519	811	23	injure	injure	VB
12519	811	24	the	the	DT
12519	811	25	pudding	pudding	NN
12519	811	26	.	.	.
12519	812	1	*	*	NFP
12519	812	2	*	*	NFP
12519	812	3	*	*	NFP
12519	812	4	*	*	NFP
12519	812	5	*	*	NFP
12519	812	6	RICE	rice	NN
12519	812	7	MILK	milk	NN
12519	812	8	FOR	for	IN
12519	812	9	A	a	DT
12519	812	10	DESSERT	dessert	NN
12519	812	11	.	.	.
12519	813	1	Boil	boil	VB
12519	813	2	half	half	PDT
12519	813	3	a	a	DT
12519	813	4	pint	pint	NN
12519	813	5	of	of	IN
12519	813	6	rice	rice	NN
12519	813	7	in	in	IN
12519	813	8	water	water	NN
12519	813	9	till	till	IN
12519	813	10	tender	tender	NN
12519	813	11	,	,	,
12519	813	12	pour	pour	VB
12519	813	13	off	off	RP
12519	813	14	the	the	DT
12519	813	15	water	water	NN
12519	813	16	,	,	,
12519	813	17	and	and	CC
12519	813	18	add	add	VB
12519	813	19	a	a	DT
12519	813	20	pint	pint	NN
12519	813	21	of	of	IN
12519	813	22	milk	milk	NN
12519	813	23	with	with	IN
12519	813	24	two	two	CD
12519	813	25	eggs	egg	NNS
12519	813	26	beaten	beat	VBN
12519	813	27	well	well	RB
12519	813	28	,	,	,
12519	813	29	stirred	stir	VBN
12519	813	30	into	into	IN
12519	813	31	it	-PRON-	PRP
12519	813	32	;	;	:
12519	813	33	boil	boil	VB
12519	813	34	all	all	DT
12519	813	35	together	together	RB
12519	813	36	two	two	CD
12519	813	37	or	or	CC
12519	813	38	three	three	CD
12519	813	39	minutes	minute	NNS
12519	813	40	;	;	:
12519	813	41	serve	serve	VB
12519	813	42	it	-PRON-	PRP
12519	813	43	up	up	RP
12519	813	44	hot	hot	RB
12519	813	45	,	,	,
12519	813	46	and	and	CC
12519	813	47	eat	eat	VB
12519	813	48	it	-PRON-	PRP
12519	813	49	with	with	IN
12519	813	50	butter	butter	NN
12519	813	51	,	,	,
12519	813	52	sugar	sugar	NN
12519	813	53	,	,	,
12519	813	54	and	and	CC
12519	813	55	nutmeg	nutmeg	NNP
12519	813	56	.	.	.
12519	814	1	It	-PRON-	PRP
12519	814	2	may	may	MD
12519	814	3	be	be	VB
12519	814	4	sweetened	sweeten	VBN
12519	814	5	and	and	CC
12519	814	6	cooled	cool	VBN
12519	814	7	in	in	IN
12519	814	8	moulds	mould	NNS
12519	814	9	,	,	,
12519	814	10	turned	turn	VBD
12519	814	11	out	out	RP
12519	814	12	in	in	IN
12519	814	13	a	a	DT
12519	814	14	deep	deep	JJ
12519	814	15	dish	dish	NN
12519	814	16	,	,	,
12519	814	17	and	and	CC
12519	814	18	surrounded	surround	VBN
12519	814	19	with	with	IN
12519	814	20	rich	rich	JJ
12519	814	21	milk	milk	NN
12519	814	22	,	,	,
12519	814	23	with	with	IN
12519	814	24	raspberry	raspberry	NNP
12519	814	25	marmalade	marmalade	NNP
12519	814	26	stirred	stir	VBN
12519	814	27	into	into	IN
12519	814	28	it	-PRON-	PRP
12519	814	29	,	,	,
12519	814	30	and	and	CC
12519	814	31	strained	strain	VBD
12519	814	32	to	to	TO
12519	814	33	keep	keep	VB
12519	814	34	back	back	RB
12519	814	35	the	the	DT
12519	814	36	seeds	seed	NNS
12519	814	37	--	--	:
12519	814	38	or	or	CC
12519	814	39	the	the	DT
12519	814	40	milk	milk	NN
12519	814	41	may	may	MD
12519	814	42	be	be	VB
12519	814	43	seasoned	season	VBN
12519	814	44	with	with	IN
12519	814	45	wine	wine	NN
12519	814	46	and	and	CC
12519	814	47	sugar	sugar	NN
12519	814	48	.	.	.
12519	815	1	*	*	NFP
12519	815	2	*	*	NFP
12519	815	3	*	*	NFP
12519	815	4	*	*	NFP
12519	815	5	*	*	NFP
12519	815	6	TO	to	IN
12519	815	7	MAKE	MAKE	NNP
12519	815	8	PUFF	PUFF	NNP
12519	815	9	PASTE	PASTE	NNS
12519	815	10	.	.	.
12519	816	1	Sift	sift	VB
12519	816	2	a	a	DT
12519	816	3	quart	quart	NN
12519	816	4	of	of	IN
12519	816	5	flour	flour	NN
12519	816	6	,	,	,
12519	816	7	leave	leave	VB
12519	816	8	out	out	RP
12519	816	9	a	a	DT
12519	816	10	little	little	JJ
12519	816	11	for	for	IN
12519	816	12	rolling	roll	VBG
12519	816	13	the	the	DT
12519	816	14	paste	paste	NN
12519	816	15	,	,	,
12519	816	16	make	make	VB
12519	816	17	up	up	RP
12519	816	18	the	the	DT
12519	816	19	remainder	remainder	NN
12519	816	20	with	with	IN
12519	816	21	cold	cold	JJ
12519	816	22	water	water	NN
12519	816	23	into	into	IN
12519	816	24	a	a	DT
12519	816	25	stiff	stiff	JJ
12519	816	26	paste	paste	NN
12519	816	27	,	,	,
12519	816	28	knead	knead	VB
12519	816	29	it	-PRON-	PRP
12519	816	30	well	well	RB
12519	816	31	,	,	,
12519	816	32	and	and	CC
12519	816	33	roll	roll	VB
12519	816	34	it	-PRON-	PRP
12519	816	35	out	out	RP
12519	816	36	several	several	JJ
12519	816	37	times	time	NNS
12519	816	38	;	;	:
12519	816	39	wash	wash	VB
12519	816	40	the	the	DT
12519	816	41	salt	salt	NN
12519	816	42	from	from	IN
12519	816	43	a	a	DT
12519	816	44	pound	pound	NN
12519	816	45	of	of	IN
12519	816	46	butter	butter	NN
12519	816	47	,	,	,
12519	816	48	divide	divide	VB
12519	816	49	it	-PRON-	PRP
12519	816	50	into	into	IN
12519	816	51	four	four	CD
12519	816	52	parts	part	NNS
12519	816	53	,	,	,
12519	816	54	put	put	VB
12519	816	55	one	one	CD
12519	816	56	of	of	IN
12519	816	57	them	-PRON-	PRP
12519	816	58	on	on	IN
12519	816	59	the	the	DT
12519	816	60	paste	paste	NN
12519	816	61	in	in	IN
12519	816	62	little	little	JJ
12519	816	63	bits	bit	NNS
12519	816	64	,	,	,
12519	816	65	fold	fold	VB
12519	816	66	it	-PRON-	PRP
12519	816	67	up	up	RP
12519	816	68	,	,	,
12519	816	69	and	and	CC
12519	816	70	continue	continue	VB
12519	816	71	to	to	TO
12519	816	72	roll	roll	VB
12519	816	73	it	-PRON-	PRP
12519	816	74	till	till	IN
12519	816	75	the	the	DT
12519	816	76	butter	butter	NN
12519	816	77	is	be	VBZ
12519	816	78	well	well	RB
12519	816	79	mixed	mixed	JJ
12519	816	80	;	;	:
12519	816	81	then	then	RB
12519	816	82	put	put	VB
12519	816	83	another	another	DT
12519	816	84	portion	portion	NN
12519	816	85	of	of	IN
12519	816	86	butter	butter	NN
12519	816	87	,	,	,
12519	816	88	roll	roll	VB
12519	816	89	it	-PRON-	PRP
12519	816	90	in	in	IN
12519	816	91	the	the	DT
12519	816	92	same	same	JJ
12519	816	93	manner	manner	NN
12519	816	94	;	;	:
12519	816	95	do	do	VB
12519	816	96	this	this	DT
12519	816	97	till	till	IN
12519	816	98	all	all	PDT
12519	816	99	the	the	DT
12519	816	100	butter	butter	NN
12519	816	101	is	be	VBZ
12519	816	102	mingled	mingle	VBN
12519	816	103	with	with	IN
12519	816	104	the	the	DT
12519	816	105	paste	paste	NN
12519	816	106	;	;	:
12519	816	107	touch	touch	VB
12519	816	108	it	-PRON-	PRP
12519	816	109	very	very	RB
12519	816	110	lightly	lightly	RB
12519	816	111	with	with	IN
12519	816	112	the	the	DT
12519	816	113	hands	hand	NNS
12519	816	114	in	in	IN
12519	816	115	making	make	VBG
12519	816	116	--	--	:
12519	816	117	bake	bake	VB
12519	816	118	it	-PRON-	PRP
12519	816	119	in	in	IN
12519	816	120	a	a	DT
12519	816	121	moderate	moderate	JJ
12519	816	122	oven	oven	NN
12519	816	123	,	,	,
12519	816	124	that	that	WDT
12519	816	125	will	will	MD
12519	816	126	permit	permit	VB
12519	816	127	it	-PRON-	PRP
12519	816	128	to	to	TO
12519	816	129	rise	rise	VB
12519	816	130	,	,	,
12519	816	131	but	but	CC
12519	816	132	will	will	MD
12519	816	133	not	not	RB
12519	816	134	make	make	VB
12519	816	135	it	-PRON-	PRP
12519	816	136	brown	brown	JJ
12519	816	137	.	.	.
12519	817	1	Good	good	JJ
12519	817	2	paste	paste	NN
12519	817	3	must	must	MD
12519	817	4	look	look	VB
12519	817	5	white	white	JJ
12519	817	6	,	,	,
12519	817	7	and	and	CC
12519	817	8	as	as	RB
12519	817	9	light	light	NN
12519	817	10	as	as	IN
12519	817	11	a	a	DT
12519	817	12	feather	feather	NN
12519	817	13	.	.	.
12519	818	1	*	*	NFP
12519	818	2	*	*	NFP
12519	818	3	*	*	NFP
12519	818	4	*	*	NFP
12519	818	5	*	*	NFP
12519	818	6	TO	to	IN
12519	818	7	MAKE	MAKE	NNP
12519	818	8	MINCEMEAT	mincemeat	NN
12519	818	9	FOR	for	IN
12519	818	10	PIES	pie	NNS
12519	818	11	.	.	.
12519	819	1	Boil	Boil	NNP
12519	819	2	either	either	CC
12519	819	3	calves	calf	NNS
12519	819	4	or	or	CC
12519	819	5	hogs	hog	NNS
12519	819	6	'	'	POS
12519	819	7	feet	foot	NNS
12519	819	8	till	till	IN
12519	819	9	perfectly	perfectly	RB
12519	819	10	tender	tender	VB
12519	819	11	,	,	,
12519	819	12	rub	rub	VB
12519	819	13	them	-PRON-	PRP
12519	819	14	through	through	IN
12519	819	15	a	a	DT
12519	819	16	colander	colander	NN
12519	819	17	;	;	:
12519	819	18	when	when	WRB
12519	819	19	cold	cold	JJ
12519	819	20	,	,	,
12519	819	21	pass	pass	VB
12519	819	22	them	-PRON-	PRP
12519	819	23	through	through	IN
12519	819	24	again	again	RB
12519	819	25	,	,	,
12519	819	26	and	and	CC
12519	819	27	it	-PRON-	PRP
12519	819	28	will	will	MD
12519	819	29	come	come	VB
12519	819	30	out	out	RP
12519	819	31	like	like	IN
12519	819	32	pearl	pearl	NNP
12519	819	33	barley	barley	NNP
12519	819	34	;	;	:
12519	819	35	take	take	VB
12519	819	36	one	one	CD
12519	819	37	quart	quart	NN
12519	819	38	of	of	IN
12519	819	39	this	this	DT
12519	819	40	,	,	,
12519	819	41	one	one	CD
12519	819	42	of	of	IN
12519	819	43	chopped	chop	VBN
12519	819	44	apples	apple	NNS
12519	819	45	,	,	,
12519	819	46	the	the	DT
12519	819	47	same	same	JJ
12519	819	48	of	of	IN
12519	819	49	currants	currant	NNS
12519	819	50	,	,	,
12519	819	51	washed	wash	VBD
12519	819	52	and	and	CC
12519	819	53	picked	pick	VBD
12519	819	54	,	,	,
12519	819	55	raisins	raisin	NNS
12519	819	56	stoned	stone	VBD
12519	819	57	and	and	CC
12519	819	58	cut	cut	VBD
12519	819	59	,	,	,
12519	819	60	of	of	IN
12519	819	61	good	good	JJ
12519	819	62	brown	brown	JJ
12519	819	63	sugar	sugar	NN
12519	819	64	,	,	,
12519	819	65	suet	suet	NN
12519	819	66	nicely	nicely	RB
12519	819	67	chopped	chop	VBN
12519	819	68	,	,	,
12519	819	69	and	and	CC
12519	819	70	cider	cider	NN
12519	819	71	,	,	,
12519	819	72	with	with	IN
12519	819	73	a	a	DT
12519	819	74	pint	pint	NN
12519	819	75	of	of	IN
12519	819	76	brandy	brandy	NN
12519	819	77	;	;	:
12519	819	78	add	add	VB
12519	819	79	a	a	DT
12519	819	80	tea	tea	NN
12519	819	81	-	-	HYPH
12519	819	82	spoonful	spoonful	JJ
12519	819	83	of	of	IN
12519	819	84	pounded	pound	VBN
12519	819	85	mace	mace	NN
12519	819	86	,	,	,
12519	819	87	one	one	CD
12519	819	88	of	of	IN
12519	819	89	cloves	clove	NNS
12519	819	90	and	and	CC
12519	819	91	of	of	IN
12519	819	92	nutmegs	nutmeg	NNS
12519	819	93	;	;	:
12519	819	94	mix	mix	VB
12519	819	95	all	all	PDT
12519	819	96	these	these	DT
12519	819	97	together	together	RB
12519	819	98	intimately	intimately	RB
12519	819	99	.	.	.
12519	820	1	When	when	WRB
12519	820	2	the	the	DT
12519	820	3	pies	pie	NNS
12519	820	4	are	be	VBP
12519	820	5	to	to	TO
12519	820	6	be	be	VB
12519	820	7	made	make	VBN
12519	820	8	,	,	,
12519	820	9	take	take	VB
12519	820	10	out	out	RP
12519	820	11	as	as	RB
12519	820	12	much	much	JJ
12519	820	13	of	of	IN
12519	820	14	this	this	DT
12519	820	15	mixture	mixture	NN
12519	820	16	as	as	IN
12519	820	17	may	may	MD
12519	820	18	be	be	VB
12519	820	19	necessary	necessary	JJ
12519	820	20	;	;	:
12519	820	21	to	to	IN
12519	820	22	each	each	DT
12519	820	23	quart	quart	NN
12519	820	24	of	of	IN
12519	820	25	it	-PRON-	PRP
12519	820	26	,	,	,
12519	820	27	add	add	VB
12519	820	28	a	a	DT
12519	820	29	tea	tea	NN
12519	820	30	-	-	HYPH
12519	820	31	spoonful	spoonful	JJ
12519	820	32	of	of	IN
12519	820	33	pounded	pound	VBN
12519	820	34	black	black	JJ
12519	820	35	pepper	pepper	NN
12519	820	36	,	,	,
12519	820	37	and	and	CC
12519	820	38	one	one	CD
12519	820	39	of	of	IN
12519	820	40	salt	salt	NN
12519	820	41	;	;	:
12519	820	42	this	this	DT
12519	820	43	greatly	greatly	RB
12519	820	44	improves	improve	VBZ
12519	820	45	the	the	DT
12519	820	46	flavour	flavour	NN
12519	820	47	,	,	,
12519	820	48	and	and	CC
12519	820	49	can	can	MD
12519	820	50	be	be	VB
12519	820	51	better	well	RBR
12519	820	52	mixed	mix	VBN
12519	820	53	with	with	IN
12519	820	54	a	a	DT
12519	820	55	small	small	JJ
12519	820	56	portion	portion	NN
12519	820	57	than	than	IN
12519	820	58	with	with	IN
12519	820	59	the	the	DT
12519	820	60	whole	whole	JJ
12519	820	61	mass	mass	NN
12519	820	62	.	.	.
12519	821	1	Cover	cover	VB
12519	821	2	the	the	DT
12519	821	3	moulds	mould	NNS
12519	821	4	with	with	IN
12519	821	5	paste	paste	NN
12519	821	6	,	,	,
12519	821	7	put	put	VBN
12519	821	8	in	in	RP
12519	821	9	a	a	DT
12519	821	10	sufficiency	sufficiency	NN
12519	821	11	of	of	IN
12519	821	12	mince	mince	NN
12519	821	13	-	-	HYPH
12519	821	14	meat	meat	NN
12519	821	15	,	,	,
12519	821	16	cover	cover	VB
12519	821	17	the	the	DT
12519	821	18	top	top	NN
12519	821	19	with	with	IN
12519	821	20	citron	citron	NN
12519	821	21	sliced	slice	VBN
12519	821	22	thin	thin	JJ
12519	821	23	,	,	,
12519	821	24	and	and	CC
12519	821	25	lay	lie	VBD
12519	821	26	on	on	IN
12519	821	27	it	-PRON-	PRP
12519	821	28	a	a	DT
12519	821	29	lid	lid	NN
12519	821	30	garnished	garnish	VBN
12519	821	31	around	around	RB
12519	821	32	with	with	IN
12519	821	33	paste	paste	NN
12519	821	34	cut	cut	NN
12519	821	35	in	in	IN
12519	821	36	fanciful	fanciful	JJ
12519	821	37	shapes	shape	NNS
12519	821	38	.	.	.
12519	822	1	They	-PRON-	PRP
12519	822	2	may	may	MD
12519	822	3	be	be	VB
12519	822	4	eaten	eat	VBN
12519	822	5	either	either	CC
12519	822	6	hot	hot	JJ
12519	822	7	or	or	CC
12519	822	8	cold	cold	JJ
12519	822	9	,	,	,
12519	822	10	but	but	CC
12519	822	11	are	be	VBP
12519	822	12	best	good	JJS
12519	822	13	when	when	WRB
12519	822	14	hot	hot	JJ
12519	822	15	.	.	.
12519	823	1	*	*	NFP
12519	823	2	*	*	NFP
12519	823	3	*	*	NFP
12519	823	4	*	*	NFP
12519	823	5	*	*	NFP
12519	823	6	TO	to	IN
12519	823	7	MAKE	MAKE	NNP
12519	823	8	JELLY	JELLY	NNP
12519	823	9	FROM	from	IN
12519	823	10	FEET	foot	NNS
12519	823	11	.	.	.
12519	824	1	Boil	Boil	NNP
12519	824	2	four	four	CD
12519	824	3	calfs	calf	NNS
12519	824	4	'	'	POS
12519	824	5	feet	foot	NNS
12519	824	6	,	,	,
12519	824	7	that	that	WDT
12519	824	8	have	have	VBP
12519	824	9	been	be	VBN
12519	824	10	nicely	nicely	RB
12519	824	11	cleaned	clean	VBN
12519	824	12	,	,	,
12519	824	13	and	and	CC
12519	824	14	the	the	DT
12519	824	15	hoofs	hoofs	NN
12519	824	16	taken	take	VBN
12519	824	17	off	off	RP
12519	824	18	;	;	:
12519	824	19	when	when	WRB
12519	824	20	the	the	DT
12519	824	21	feet	foot	NNS
12519	824	22	are	be	VBP
12519	824	23	boiled	boil	VBN
12519	824	24	to	to	IN
12519	824	25	pieces	piece	NNS
12519	824	26	,	,	,
12519	824	27	strain	strain	VB
12519	824	28	the	the	DT
12519	824	29	liquor	liquor	NN
12519	824	30	through	through	IN
12519	824	31	a	a	DT
12519	824	32	colander	colander	NN
12519	824	33	,	,	,
12519	824	34	and	and	CC
12519	824	35	when	when	WRB
12519	824	36	cold	cold	JJ
12519	824	37	,	,	,
12519	824	38	take	take	VB
12519	824	39	all	all	PDT
12519	824	40	the	the	DT
12519	824	41	grease	grease	NN
12519	824	42	off	off	RP
12519	824	43	,	,	,
12519	824	44	and	and	CC
12519	824	45	put	put	VBD
12519	824	46	the	the	DT
12519	824	47	jelly	jelly	NN
12519	824	48	in	in	IN
12519	824	49	a	a	DT
12519	824	50	skillet	skillet	NN
12519	824	51	,	,	,
12519	824	52	leaving	leave	VBG
12519	824	53	the	the	DT
12519	824	54	dregs	dreg	NNS
12519	824	55	which	which	WDT
12519	824	56	will	will	MD
12519	824	57	be	be	VB
12519	824	58	at	at	IN
12519	824	59	the	the	DT
12519	824	60	bottom	bottom	NN
12519	824	61	.	.	.
12519	825	1	There	there	EX
12519	825	2	should	should	MD
12519	825	3	be	be	VB
12519	825	4	from	from	IN
12519	825	5	four	four	CD
12519	825	6	feet	foot	NNS
12519	825	7	,	,	,
12519	825	8	about	about	RB
12519	825	9	two	two	CD
12519	825	10	quarts	quart	NNS
12519	825	11	of	of	IN
12519	825	12	jelly	jelly	NNP
12519	825	13	:	:	:
12519	825	14	pour	pour	VB
12519	825	15	into	into	IN
12519	825	16	it	-PRON-	PRP
12519	825	17	one	one	CD
12519	825	18	quart	quart	NN
12519	825	19	of	of	IN
12519	825	20	white	white	JJ
12519	825	21	wine	wine	NN
12519	825	22	,	,	,
12519	825	23	the	the	DT
12519	825	24	juice	juice	NN
12519	825	25	of	of	IN
12519	825	26	six	six	CD
12519	825	27	fresh	fresh	JJ
12519	825	28	lemons	lemon	NNS
12519	825	29	strained	strain	VBN
12519	825	30	from	from	IN
12519	825	31	the	the	DT
12519	825	32	seeds	seed	NNS
12519	825	33	,	,	,
12519	825	34	one	one	CD
12519	825	35	pound	pound	NN
12519	825	36	and	and	CC
12519	825	37	a	a	DT
12519	825	38	half	half	NN
12519	825	39	of	of	IN
12519	825	40	powdered	powdered	JJ
12519	825	41	loaf	loaf	NN
12519	825	42	sugar	sugar	NN
12519	825	43	,	,	,
12519	825	44	a	a	DT
12519	825	45	little	little	RB
12519	825	46	pounded	pounded	JJ
12519	825	47	cinnamon	cinnamon	NN
12519	825	48	and	and	CC
12519	825	49	mace	mace	NN
12519	825	50	,	,	,
12519	825	51	and	and	CC
12519	825	52	the	the	DT
12519	825	53	rind	rind	NN
12519	825	54	thinly	thinly	RB
12519	825	55	pared	pare	VBD
12519	825	56	from	from	IN
12519	825	57	two	two	CD
12519	825	58	of	of	IN
12519	825	59	the	the	DT
12519	825	60	lemons	lemon	NNS
12519	825	61	;	;	:
12519	825	62	wash	wash	VB
12519	825	63	eight	eight	CD
12519	825	64	eggs	egg	NNS
12519	825	65	very	very	RB
12519	825	66	clean	clean	JJ
12519	825	67	,	,	,
12519	825	68	whip	whip	VB
12519	825	69	up	up	RP
12519	825	70	the	the	DT
12519	825	71	whites	white	NNS
12519	825	72	to	to	IN
12519	825	73	a	a	DT
12519	825	74	froth	froth	NN
12519	825	75	,	,	,
12519	825	76	crush	crush	VB
12519	825	77	the	the	DT
12519	825	78	shells	shell	NNS
12519	825	79	and	and	CC
12519	825	80	put	put	VB
12519	825	81	with	with	IN
12519	825	82	them	-PRON-	PRP
12519	825	83	,	,	,
12519	825	84	mix	mix	VB
12519	825	85	it	-PRON-	PRP
12519	825	86	with	with	IN
12519	825	87	the	the	DT
12519	825	88	jelly	jelly	NN
12519	825	89	,	,	,
12519	825	90	set	set	VBD
12519	825	91	it	-PRON-	PRP
12519	825	92	on	on	IN
12519	825	93	the	the	DT
12519	825	94	fire	fire	NN
12519	825	95	,	,	,
12519	825	96	stir	stir	VB
12519	825	97	it	-PRON-	PRP
12519	825	98	occasionally	occasionally	RB
12519	825	99	till	till	IN
12519	825	100	the	the	DT
12519	825	101	jelly	jelly	NN
12519	825	102	is	be	VBZ
12519	825	103	melted	melt	VBN
12519	825	104	,	,	,
12519	825	105	but	but	CC
12519	825	106	do	do	VBP
12519	825	107	not	not	RB
12519	825	108	touch	touch	VB
12519	825	109	it	-PRON-	PRP
12519	825	110	afterwards	afterwards	RB
12519	825	111	.	.	.
12519	826	1	When	when	WRB
12519	826	2	it	-PRON-	PRP
12519	826	3	has	have	VBZ
12519	826	4	boiled	boil	VBN
12519	826	5	till	till	IN
12519	826	6	it	-PRON-	PRP
12519	826	7	looks	look	VBZ
12519	826	8	quite	quite	RB
12519	826	9	clear	clear	JJ
12519	826	10	on	on	IN
12519	826	11	one	one	CD
12519	826	12	side	side	NN
12519	826	13	,	,	,
12519	826	14	and	and	CC
12519	826	15	the	the	DT
12519	826	16	dross	dross	JJ
12519	826	17	accumulates	accumulate	NNS
12519	826	18	on	on	IN
12519	826	19	the	the	DT
12519	826	20	other	other	JJ
12519	826	21	,	,	,
12519	826	22	take	take	VB
12519	826	23	off	off	RP
12519	826	24	carefully	carefully	RB
12519	826	25	the	the	DT
12519	826	26	thickest	thick	JJS
12519	826	27	part	part	NN
12519	826	28	of	of	IN
12519	826	29	the	the	DT
12519	826	30	dross	dross	NN
12519	826	31	,	,	,
12519	826	32	and	and	CC
12519	826	33	pour	pour	VB
12519	826	34	the	the	DT
12519	826	35	jelly	jelly	NN
12519	826	36	in	in	IN
12519	826	37	the	the	DT
12519	826	38	bag	bag	NN
12519	826	39	;	;	:
12519	826	40	put	put	VB
12519	826	41	back	back	RP
12519	826	42	what	what	WP
12519	826	43	runs	run	VBZ
12519	826	44	through	through	IN
12519	826	45	,	,	,
12519	826	46	until	until	IN
12519	826	47	it	-PRON-	PRP
12519	826	48	becomes	become	VBZ
12519	826	49	quite	quite	RB
12519	826	50	transparent	transparent	JJ
12519	826	51	--	--	:
12519	826	52	then	then	RB
12519	826	53	set	set	VB
12519	826	54	a	a	DT
12519	826	55	pitcher	pitcher	NN
12519	826	56	under	under	IN
12519	826	57	the	the	DT
12519	826	58	bag	bag	NN
12519	826	59	,	,	,
12519	826	60	and	and	CC
12519	826	61	put	put	VBD
12519	826	62	a	a	DT
12519	826	63	cover	cover	NN
12519	826	64	all	all	RB
12519	826	65	over	over	RB
12519	826	66	to	to	TO
12519	826	67	keep	keep	VB
12519	826	68	out	out	RP
12519	826	69	the	the	DT
12519	826	70	dust	dust	NN
12519	826	71	:	:	:
12519	826	72	the	the	DT
12519	826	73	jelly	jelly	NNP
12519	826	74	looks	look	VBZ
12519	826	75	much	much	RB
12519	826	76	prettier	pretty	JJR
12519	826	77	when	when	WRB
12519	826	78	it	-PRON-	PRP
12519	826	79	is	be	VBZ
12519	826	80	broken	break	VBN
12519	826	81	to	to	TO
12519	826	82	fill	fill	VB
12519	826	83	the	the	DT
12519	826	84	glasses	glass	NNS
12519	826	85	.	.	.
12519	827	1	The	the	DT
12519	827	2	bag	bag	NN
12519	827	3	should	should	MD
12519	827	4	be	be	VB
12519	827	5	made	make	VBN
12519	827	6	of	of	IN
12519	827	7	cotton	cotton	NN
12519	827	8	or	or	CC
12519	827	9	linen	linen	NN
12519	827	10	,	,	,
12519	827	11	and	and	CC
12519	827	12	be	be	VB
12519	827	13	suspended	suspend	VBN
12519	827	14	in	in	IN
12519	827	15	a	a	DT
12519	827	16	frame	frame	NN
12519	827	17	made	make	VBN
12519	827	18	for	for	IN
12519	827	19	the	the	DT
12519	827	20	purpose	purpose	NN
12519	827	21	.	.	.
12519	828	1	The	the	DT
12519	828	2	feet	foot	NNS
12519	828	3	of	of	IN
12519	828	4	hogs	hog	NNS
12519	828	5	make	make	VBP
12519	828	6	the	the	DT
12519	828	7	palest	pale	JJS
12519	828	8	coloured	colour	VBN
12519	828	9	jelly	jelly	RB
12519	828	10	;	;	:
12519	828	11	those	those	DT
12519	828	12	of	of	IN
12519	828	13	sheep	sheep	NNS
12519	828	14	are	be	VBP
12519	828	15	a	a	DT
12519	828	16	beautiful	beautiful	JJ
12519	828	17	amber	amber	NN
12519	828	18	-	-	HYPH
12519	828	19	colour	colour	NN
12519	828	20	,	,	,
12519	828	21	when	when	WRB
12519	828	22	prepared	prepare	VBN
12519	828	23	.	.	.
12519	829	1	*	*	NFP
12519	829	2	*	*	NFP
12519	829	3	*	*	NFP
12519	829	4	*	*	NFP
12519	829	5	*	*	NFP
12519	829	6	A	a	DT
12519	829	7	SWEETMEAT	sweetmeat	NN
12519	829	8	PUDDING	pudding	NN
12519	829	9	.	.	.
12519	830	1	Make	make	VB
12519	830	2	a	a	DT
12519	830	3	quart	quart	NN
12519	830	4	of	of	IN
12519	830	5	flour	flour	NN
12519	830	6	into	into	IN
12519	830	7	puff	puff	NN
12519	830	8	paste	paste	NN
12519	830	9	;	;	:
12519	830	10	when	when	WRB
12519	830	11	done	do	VBN
12519	830	12	,	,	,
12519	830	13	divide	divide	VB
12519	830	14	it	-PRON-	PRP
12519	830	15	into	into	IN
12519	830	16	three	three	CD
12519	830	17	parts	part	NNS
12519	830	18	of	of	IN
12519	830	19	unequal	unequal	JJ
12519	830	20	size	size	NN
12519	830	21	;	;	:
12519	830	22	roll	roll	VB
12519	830	23	the	the	DT
12519	830	24	largest	large	JJS
12519	830	25	out	out	JJ
12519	830	26	square	square	NN
12519	830	27	and	and	CC
12519	830	28	moderately	moderately	RB
12519	830	29	thin	thin	JJ
12519	830	30	,	,	,
12519	830	31	spread	spread	VBD
12519	830	32	over	over	IN
12519	830	33	it	-PRON-	PRP
12519	830	34	a	a	DT
12519	830	35	thin	thin	JJ
12519	830	36	layer	layer	NN
12519	830	37	of	of	IN
12519	830	38	marmalade	marmalade	NN
12519	830	39	,	,	,
12519	830	40	leaving	leave	VBG
12519	830	41	a	a	DT
12519	830	42	margin	margin	NN
12519	830	43	all	all	DT
12519	830	44	round	round	NN
12519	830	45	about	about	IN
12519	830	46	an	an	DT
12519	830	47	inch	inch	NN
12519	830	48	broad	broad	JJ
12519	830	49	;	;	:
12519	830	50	roll	roll	VB
12519	830	51	the	the	DT
12519	830	52	next	next	RB
12519	830	53	largest	large	JJS
12519	830	54	in	in	IN
12519	830	55	the	the	DT
12519	830	56	same	same	JJ
12519	830	57	manner	manner	NN
12519	830	58	,	,	,
12519	830	59	lay	lie	VBD
12519	830	60	it	-PRON-	PRP
12519	830	61	on	on	RP
12519	830	62	,	,	,
12519	830	63	cover	cover	VB
12519	830	64	that	that	DT
12519	830	65	with	with	IN
12519	830	66	marmalade	marmalade	NN
12519	830	67	,	,	,
12519	830	68	leaving	leave	VBG
12519	830	69	a	a	DT
12519	830	70	margin	margin	NN
12519	830	71	;	;	:
12519	830	72	then	then	RB
12519	830	73	roll	roll	VB
12519	830	74	the	the	DT
12519	830	75	smallest	small	JJS
12519	830	76	,	,	,
12519	830	77	and	and	CC
12519	830	78	put	put	VBD
12519	830	79	it	-PRON-	PRP
12519	830	80	on	on	IN
12519	830	81	the	the	DT
12519	830	82	other	other	JJ
12519	830	83	two	two	CD
12519	830	84	,	,	,
12519	830	85	spreading	spread	VBG
12519	830	86	marmalade	marmalade	NN
12519	830	87	;	;	:
12519	830	88	fold	fold	VB
12519	830	89	it	-PRON-	PRP
12519	830	90	up	up	RP
12519	830	91	,	,	,
12519	830	92	one	one	CD
12519	830	93	fold	fold	VB
12519	830	94	over	over	IN
12519	830	95	the	the	DT
12519	830	96	other	other	JJ
12519	830	97	,	,	,
12519	830	98	the	the	DT
12519	830	99	width	width	NN
12519	830	100	of	of	IN
12519	830	101	your	-PRON-	PRP$
12519	830	102	hand	hand	NN
12519	830	103	--	--	:
12519	830	104	press	press	VB
12519	830	105	the	the	DT
12519	830	106	ends	end	NNS
12519	830	107	together	together	RB
12519	830	108	,	,	,
12519	830	109	tie	tie	VB
12519	830	110	it	-PRON-	PRP
12519	830	111	in	in	IN
12519	830	112	a	a	DT
12519	830	113	cloth	cloth	NN
12519	830	114	securely	securely	RB
12519	830	115	,	,	,
12519	830	116	and	and	CC
12519	830	117	place	place	VB
12519	830	118	it	-PRON-	PRP
12519	830	119	in	in	IN
12519	830	120	a	a	DT
12519	830	121	kettle	kettle	NN
12519	830	122	of	of	IN
12519	830	123	boiling	boiling	NN
12519	830	124	water	water	NN
12519	830	125	,	,	,
12519	830	126	where	where	WRB
12519	830	127	it	-PRON-	PRP
12519	830	128	can	can	MD
12519	830	129	lie	lie	VB
12519	830	130	at	at	IN
12519	830	131	length	length	NN
12519	830	132	without	without	IN
12519	830	133	doubling	double	VBG
12519	830	134	;	;	:
12519	830	135	boil	boil	VB
12519	830	136	it	-PRON-	PRP
12519	830	137	quickly	quickly	RB
12519	830	138	,	,	,
12519	830	139	and	and	CC
12519	830	140	when	when	WRB
12519	830	141	done	do	VBN
12519	830	142	,	,	,
12519	830	143	pour	pour	VB
12519	830	144	melted	melted	JJ
12519	830	145	butter	butter	NN
12519	830	146	with	with	IN
12519	830	147	sugar	sugar	NN
12519	830	148	and	and	CC
12519	830	149	wine	wine	NN
12519	830	150	in	in	IN
12519	830	151	the	the	DT
12519	830	152	dish	dish	NN
12519	830	153	.	.	.
12519	831	1	*	*	NFP
12519	831	2	*	*	NFP
12519	831	3	*	*	NFP
12519	831	4	*	*	NFP
12519	831	5	*	*	NFP
12519	831	6	TO	to	IN
12519	831	7	MAKE	MAKE	NNP
12519	831	8	AN	an	DT
12519	831	9	ORANGE	ORANGE	NNP
12519	831	10	PUDDING	pudding	NN
12519	831	11	.	.	.
12519	832	1	Put	put	VB
12519	832	2	two	two	CD
12519	832	3	oranges	orange	NNS
12519	832	4	and	and	CC
12519	832	5	two	two	CD
12519	832	6	lemons	lemon	NNS
12519	832	7	,	,	,
12519	832	8	into	into	IN
12519	832	9	five	five	CD
12519	832	10	quarts	quart	NNS
12519	832	11	of	of	IN
12519	832	12	water	water	NN
12519	832	13	--	--	:
12519	832	14	boil	boil	VB
12519	832	15	them	-PRON-	PRP
12519	832	16	till	till	IN
12519	832	17	the	the	DT
12519	832	18	rinds	rind	NNS
12519	832	19	are	be	VBP
12519	832	20	quite	quite	RB
12519	832	21	tender	tender	JJ
12519	832	22	;	;	:
12519	832	23	take	take	VB
12519	832	24	them	-PRON-	PRP
12519	832	25	out	out	RP
12519	832	26	,	,	,
12519	832	27	and	and	CC
12519	832	28	when	when	WRB
12519	832	29	cold	cold	JJ
12519	832	30	,	,	,
12519	832	31	slice	slice	VB
12519	832	32	them	-PRON-	PRP
12519	832	33	thin	thin	JJ
12519	832	34	,	,	,
12519	832	35	and	and	CC
12519	832	36	pick	pick	VB
12519	832	37	out	out	RP
12519	832	38	the	the	DT
12519	832	39	seeds	seed	NNS
12519	832	40	;	;	:
12519	832	41	put	put	VB
12519	832	42	a	a	DT
12519	832	43	pound	pound	NN
12519	832	44	of	of	IN
12519	832	45	loaf	loaf	NN
12519	832	46	sugar	sugar	NN
12519	832	47	into	into	IN
12519	832	48	a	a	DT
12519	832	49	pint	pint	NN
12519	832	50	of	of	IN
12519	832	51	water	water	NN
12519	832	52	--	--	:
12519	832	53	when	when	WRB
12519	832	54	it	-PRON-	PRP
12519	832	55	boils	boil	VBZ
12519	832	56	,	,	,
12519	832	57	slice	slice	VB
12519	832	58	into	into	IN
12519	832	59	it	-PRON-	PRP
12519	832	60	twelve	twelve	CD
12519	832	61	pippins	pippin	NNS
12519	832	62	pared	pare	VBD
12519	832	63	and	and	CC
12519	832	64	cored	core	VBD
12519	832	65	--	--	:
12519	832	66	lay	lie	VBD
12519	832	67	in	in	IN
12519	832	68	the	the	DT
12519	832	69	lemons	lemon	NNS
12519	832	70	and	and	CC
12519	832	71	oranges	orange	NNS
12519	832	72	,	,	,
12519	832	73	stew	stew	VB
12519	832	74	them	-PRON-	PRP
12519	832	75	tender	tender	RB
12519	832	76	,	,	,
12519	832	77	cover	cover	VB
12519	832	78	the	the	DT
12519	832	79	dish	dish	NN
12519	832	80	with	with	IN
12519	832	81	puff	puff	NN
12519	832	82	paste	paste	NN
12519	832	83	,	,	,
12519	832	84	lay	lie	VBD
12519	832	85	the	the	DT
12519	832	86	fruit	fruit	NN
12519	832	87	in	in	IN
12519	832	88	carefully	carefully	RB
12519	832	89	,	,	,
12519	832	90	in	in	IN
12519	832	91	alternate	alternate	JJ
12519	832	92	layers	layer	NNS
12519	832	93	--	--	:
12519	832	94	pour	pour	VBP
12519	832	95	on	on	IN
12519	832	96	the	the	DT
12519	832	97	syrup	syrup	NN
12519	832	98	,	,	,
12519	832	99	put	put	VBD
12519	832	100	some	some	DT
12519	832	101	slips	slip	NNS
12519	832	102	of	of	IN
12519	832	103	paste	paste	NN
12519	832	104	across	across	RP
12519	832	105	,	,	,
12519	832	106	and	and	CC
12519	832	107	bake	bake	VB
12519	832	108	it	-PRON-	PRP
12519	832	109	.	.	.
12519	833	1	*	*	NFP
12519	833	2	*	*	NFP
12519	833	3	*	*	NFP
12519	833	4	*	*	NFP
12519	833	5	*	*	NFP
12519	833	6	AN	an	DT
12519	833	7	APPLE	APPLE	NNP
12519	833	8	CUSTARD	custard	NN
12519	833	9	.	.	.
12519	834	1	Pare	pare	VB
12519	834	2	and	and	CC
12519	834	3	core	core	VB
12519	834	4	twelve	twelve	CD
12519	834	5	pippins	pippin	NNS
12519	834	6	,	,	,
12519	834	7	slice	slice	VB
12519	834	8	them	-PRON-	PRP
12519	834	9	tolerably	tolerably	RB
12519	834	10	thick	thick	JJ
12519	834	11	,	,	,
12519	834	12	put	put	VBP
12519	834	13	a	a	DT
12519	834	14	pound	pound	NN
12519	834	15	of	of	IN
12519	834	16	loaf	loaf	NN
12519	834	17	sugar	sugar	NN
12519	834	18	in	in	IN
12519	834	19	a	a	DT
12519	834	20	stew	stew	JJ
12519	834	21	pan	pan	NN
12519	834	22	,	,	,
12519	834	23	with	with	IN
12519	834	24	a	a	DT
12519	834	25	pint	pint	NN
12519	834	26	of	of	IN
12519	834	27	water	water	NN
12519	834	28	and	and	CC
12519	834	29	twelve	twelve	CD
12519	834	30	cloves	clove	NNS
12519	834	31	:	:	:
12519	834	32	boil	boil	NNP
12519	834	33	and	and	CC
12519	834	34	skim	skim	VB
12519	834	35	it	-PRON-	PRP
12519	834	36	,	,	,
12519	834	37	then	then	RB
12519	834	38	put	put	VBD
12519	834	39	in	in	RP
12519	834	40	the	the	DT
12519	834	41	apples	apple	NNS
12519	834	42	,	,	,
12519	834	43	and	and	CC
12519	834	44	stew	stew	VB
12519	834	45	them	-PRON-	PRP
12519	834	46	till	till	IN
12519	834	47	clear	clear	JJ
12519	834	48	,	,	,
12519	834	49	and	and	CC
12519	834	50	but	but	CC
12519	834	51	little	little	JJ
12519	834	52	of	of	IN
12519	834	53	the	the	DT
12519	834	54	syrup	syrup	NN
12519	834	55	remains	remain	VBZ
12519	834	56	--	--	:
12519	834	57	lay	lie	VBD
12519	834	58	them	-PRON-	PRP
12519	834	59	in	in	IN
12519	834	60	a	a	DT
12519	834	61	deep	deep	JJ
12519	834	62	dish	dish	NN
12519	834	63	,	,	,
12519	834	64	and	and	CC
12519	834	65	take	take	VB
12519	834	66	out	out	RP
12519	834	67	the	the	DT
12519	834	68	cloves	clove	NNS
12519	834	69	;	;	:
12519	834	70	when	when	WRB
12519	834	71	the	the	DT
12519	834	72	apples	apple	NNS
12519	834	73	are	be	VBP
12519	834	74	cold	cold	JJ
12519	834	75	,	,	,
12519	834	76	pour	pour	VBP
12519	834	77	in	in	IN
12519	834	78	a	a	DT
12519	834	79	quart	quart	NN
12519	834	80	of	of	IN
12519	834	81	rich	rich	JJ
12519	834	82	boiled	boil	VBN
12519	834	83	custard	custard	NN
12519	834	84	--	--	:
12519	834	85	set	set	VBD
12519	834	86	it	-PRON-	PRP
12519	834	87	in	in	IN
12519	834	88	water	water	NN
12519	834	89	,	,	,
12519	834	90	and	and	CC
12519	834	91	make	make	VB
12519	834	92	it	-PRON-	PRP
12519	834	93	boil	boil	VB
12519	834	94	till	till	IN
12519	834	95	the	the	DT
12519	834	96	custard	custard	NN
12519	834	97	is	be	VBZ
12519	834	98	set	set	VBN
12519	834	99	--	--	:
12519	834	100	take	take	VB
12519	834	101	care	care	NN
12519	834	102	the	the	DT
12519	834	103	water	water	NN
12519	834	104	does	do	VBZ
12519	834	105	not	not	RB
12519	834	106	get	get	VB
12519	834	107	into	into	IN
12519	834	108	it	-PRON-	PRP
12519	834	109	.	.	.
12519	835	1	*	*	NFP
12519	835	2	*	*	NFP
12519	835	3	*	*	NFP
12519	835	4	*	*	NFP
12519	835	5	*	*	NFP
12519	835	6	BOILED	BOILED	NNP
12519	835	7	LOAF	LOAF	NNP
12519	835	8	.	.	.
12519	836	1	Pour	pour	VB
12519	836	2	a	a	DT
12519	836	3	quart	quart	NN
12519	836	4	of	of	IN
12519	836	5	boiling	boil	VBG
12519	836	6	milk	milk	NN
12519	836	7	over	over	IN
12519	836	8	four	four	CD
12519	836	9	little	little	JJ
12519	836	10	rolls	roll	NNS
12519	836	11	of	of	IN
12519	836	12	bread	bread	NN
12519	836	13	--	--	:
12519	836	14	cover	cover	VB
12519	836	15	them	-PRON-	PRP
12519	836	16	up	up	RP
12519	836	17	,	,	,
12519	836	18	turning	turn	VBG
12519	836	19	them	-PRON-	PRP
12519	836	20	occasionally	occasionally	RB
12519	836	21	till	till	IN
12519	836	22	saturated	saturate	VBN
12519	836	23	with	with	IN
12519	836	24	the	the	DT
12519	836	25	milk	milk	NN
12519	836	26	;	;	:
12519	836	27	tie	tie	VB
12519	836	28	them	-PRON-	PRP
12519	836	29	very	very	RB
12519	836	30	tight	tight	JJ
12519	836	31	in	in	IN
12519	836	32	cloths	cloth	NNS
12519	836	33	,	,	,
12519	836	34	and	and	CC
12519	836	35	boil	boil	VB
12519	836	36	them	-PRON-	PRP
12519	836	37	an	an	DT
12519	836	38	hour	hour	NN
12519	836	39	;	;	:
12519	836	40	lay	lay	VB
12519	836	41	them	-PRON-	PRP
12519	836	42	in	in	IN
12519	836	43	the	the	DT
12519	836	44	dish	dish	NN
12519	836	45	,	,	,
12519	836	46	and	and	CC
12519	836	47	pour	pour	VB
12519	836	48	a	a	DT
12519	836	49	little	little	JJ
12519	836	50	melted	melted	JJ
12519	836	51	butter	butter	NN
12519	836	52	over	over	IN
12519	836	53	them	-PRON-	PRP
12519	836	54	;	;	:
12519	836	55	for	for	IN
12519	836	56	sauce	sauce	NN
12519	836	57	,	,	,
12519	836	58	have	have	VBP
12519	836	59	butter	butter	NN
12519	836	60	in	in	IN
12519	836	61	a	a	DT
12519	836	62	boat	boat	NN
12519	836	63	,	,	,
12519	836	64	seasoned	season	VBN
12519	836	65	with	with	IN
12519	836	66	wine	wine	NN
12519	836	67	,	,	,
12519	836	68	sugar	sugar	NN
12519	836	69	,	,	,
12519	836	70	and	and	CC
12519	836	71	grated	grate	VBD
12519	836	72	nutmeg	nutmeg	NNP
12519	836	73	.	.	.
12519	837	1	*	*	NFP
12519	837	2	*	*	NFP
12519	837	3	*	*	NFP
12519	837	4	*	*	NFP
12519	837	5	*	*	NFP
12519	837	6	TRANSPARENT	transparent	JJ
12519	837	7	PUDDING	pudding	NN
12519	837	8	.	.	.
12519	838	1	Beat	beat	VB
12519	838	2	eight	eight	CD
12519	838	3	eggs	egg	NNS
12519	838	4	very	very	RB
12519	838	5	light	light	JJ
12519	838	6	,	,	,
12519	838	7	add	add	VB
12519	838	8	half	half	PDT
12519	838	9	a	a	DT
12519	838	10	pound	pound	NN
12519	838	11	of	of	IN
12519	838	12	pounded	pound	VBN
12519	838	13	sugar	sugar	NN
12519	838	14	,	,	,
12519	838	15	the	the	DT
12519	838	16	same	same	JJ
12519	838	17	of	of	IN
12519	838	18	fresh	fresh	JJ
12519	838	19	butter	butter	NN
12519	838	20	melted	melt	VBN
12519	838	21	,	,	,
12519	838	22	and	and	CC
12519	838	23	half	half	PDT
12519	838	24	a	a	DT
12519	838	25	nutmeg	nutmeg	NN
12519	838	26	grated	grate	VBN
12519	838	27	;	;	:
12519	838	28	sit	sit	VB
12519	838	29	it	-PRON-	PRP
12519	838	30	on	on	IN
12519	838	31	a	a	DT
12519	838	32	stove	stove	NN
12519	838	33	,	,	,
12519	838	34	and	and	CC
12519	838	35	keep	keep	VB
12519	838	36	stirring	stir	VBG
12519	838	37	till	till	IN
12519	838	38	it	-PRON-	PRP
12519	838	39	is	be	VBZ
12519	838	40	as	as	RB
12519	838	41	thick	thick	JJ
12519	838	42	as	as	IN
12519	838	43	buttered	butter	VBN
12519	838	44	eggs	egg	NNS
12519	838	45	--	--	:
12519	838	46	put	put	VB
12519	838	47	a	a	DT
12519	838	48	puff	puff	NN
12519	838	49	paste	paste	NN
12519	838	50	in	in	IN
12519	838	51	a	a	DT
12519	838	52	shallow	shallow	JJ
12519	838	53	dish	dish	NN
12519	838	54	,	,	,
12519	838	55	pour	pour	VBP
12519	838	56	in	in	IN
12519	838	57	the	the	DT
12519	838	58	ingredients	ingredient	NNS
12519	838	59	,	,	,
12519	838	60	and	and	CC
12519	838	61	bake	bake	VB
12519	838	62	it	-PRON-	PRP
12519	838	63	half	half	PDT
12519	838	64	an	an	DT
12519	838	65	hour	hour	NN
12519	838	66	in	in	IN
12519	838	67	a	a	DT
12519	838	68	moderate	moderate	JJ
12519	838	69	oven	oven	NN
12519	838	70	;	;	:
12519	838	71	sift	sift	NNP
12519	838	72	sugar	sugar	NN
12519	838	73	over	over	IN
12519	838	74	it	-PRON-	PRP
12519	838	75	,	,	,
12519	838	76	and	and	CC
12519	838	77	serve	serve	VB
12519	838	78	it	-PRON-	PRP
12519	838	79	up	up	RP
12519	838	80	hot	hot	RB
12519	838	81	.	.	.
12519	839	1	*	*	NFP
12519	839	2	*	*	NFP
12519	839	3	*	*	NFP
12519	839	4	*	*	NFP
12519	839	5	*	*	NFP
12519	839	6	FLUMMERY	flummery	NN
12519	839	7	.	.	.
12519	840	1	One	one	CD
12519	840	2	measure	measure	NN
12519	840	3	of	of	IN
12519	840	4	jelly	jelly	NNP
12519	840	5	,	,	,
12519	840	6	one	one	CD
12519	840	7	of	of	IN
12519	840	8	cream	cream	NN
12519	840	9	,	,	,
12519	840	10	and	and	CC
12519	840	11	half	half	PDT
12519	840	12	a	a	DT
12519	840	13	one	one	CD
12519	840	14	of	of	IN
12519	840	15	wine	wine	NN
12519	840	16	;	;	:
12519	840	17	boil	boil	VB
12519	840	18	it	-PRON-	PRP
12519	840	19	fifteen	fifteen	CD
12519	840	20	minutes	minute	NNS
12519	840	21	over	over	IN
12519	840	22	a	a	DT
12519	840	23	slow	slow	JJ
12519	840	24	fire	fire	NN
12519	840	25	,	,	,
12519	840	26	stirring	stir	VBG
12519	840	27	all	all	PDT
12519	840	28	the	the	DT
12519	840	29	time	time	NN
12519	840	30	;	;	:
12519	840	31	sweeten	sweeten	VB
12519	840	32	it	-PRON-	PRP
12519	840	33	,	,	,
12519	840	34	and	and	CC
12519	840	35	add	add	VB
12519	840	36	a	a	DT
12519	840	37	spoonful	spoonful	NN
12519	840	38	of	of	IN
12519	840	39	orange	orange	JJ
12519	840	40	flower	flower	NN
12519	840	41	or	or	CC
12519	840	42	rose	rise	VBD
12519	840	43	water	water	NN
12519	840	44	;	;	:
12519	840	45	cool	cool	VB
12519	840	46	it	-PRON-	PRP
12519	840	47	in	in	IN
12519	840	48	a	a	DT
12519	840	49	mould	mould	NN
12519	840	50	,	,	,
12519	840	51	turn	turn	VB
12519	840	52	it	-PRON-	PRP
12519	840	53	in	in	IN
12519	840	54	a	a	DT
12519	840	55	dish	dish	NN
12519	840	56	,	,	,
12519	840	57	and	and	CC
12519	840	58	pour	pour	VB
12519	840	59	around	around	IN
12519	840	60	it	-PRON-	PRP
12519	840	61	cream	cream	NN
12519	840	62	,	,	,
12519	840	63	seasoned	season	VBN
12519	840	64	in	in	IN
12519	840	65	any	any	DT
12519	840	66	way	way	NN
12519	840	67	you	-PRON-	PRP
12519	840	68	like	like	VBP
12519	840	69	.	.	.
12519	841	1	*	*	NFP
12519	841	2	*	*	NFP
12519	841	3	*	*	NFP
12519	841	4	*	*	NFP
12519	841	5	*	*	NFP
12519	841	6	BURNT	BURNT	NNP
12519	841	7	CUSTARD	CUSTARD	NNP
12519	841	8	.	.	.
12519	842	1	Boil	boil	VB
12519	842	2	a	a	DT
12519	842	3	quart	quart	NN
12519	842	4	of	of	IN
12519	842	5	milk	milk	NN
12519	842	6	--	--	:
12519	842	7	and	and	CC
12519	842	8	when	when	WRB
12519	842	9	cold	cold	JJ
12519	842	10	,	,	,
12519	842	11	mix	mix	VB
12519	842	12	with	with	IN
12519	842	13	it	-PRON-	PRP
12519	842	14	the	the	DT
12519	842	15	yelks	yelk	NNS
12519	842	16	of	of	IN
12519	842	17	eight	eight	CD
12519	842	18	eggs	egg	NNS
12519	842	19	;	;	:
12519	842	20	stir	stir	VB
12519	842	21	them	-PRON-	PRP
12519	842	22	together	together	RB
12519	842	23	over	over	IN
12519	842	24	the	the	DT
12519	842	25	fire	fire	NN
12519	842	26	a	a	DT
12519	842	27	few	few	JJ
12519	842	28	minutes	minute	NNS
12519	842	29	;	;	:
12519	842	30	sweeten	sweeten	VB
12519	842	31	it	-PRON-	PRP
12519	842	32	to	to	IN
12519	842	33	your	-PRON-	PRP$
12519	842	34	taste	taste	NN
12519	842	35	,	,	,
12519	842	36	put	put	VB
12519	842	37	some	some	DT
12519	842	38	slices	slice	NNS
12519	842	39	of	of	IN
12519	842	40	savoy	savoy	JJ
12519	842	41	cake	cake	NN
12519	842	42	in	in	IN
12519	842	43	the	the	DT
12519	842	44	bottom	bottom	NN
12519	842	45	of	of	IN
12519	842	46	a	a	DT
12519	842	47	deep	deep	JJ
12519	842	48	dish	dish	NN
12519	842	49	,	,	,
12519	842	50	and	and	CC
12519	842	51	pour	pour	VB
12519	842	52	on	on	IN
12519	842	53	the	the	DT
12519	842	54	custard	custard	NN
12519	842	55	;	;	:
12519	842	56	whip	whip	VB
12519	842	57	the	the	DT
12519	842	58	whites	white	NNS
12519	842	59	of	of	IN
12519	842	60	the	the	DT
12519	842	61	eggs	egg	NNS
12519	842	62	to	to	IN
12519	842	63	a	a	DT
12519	842	64	strong	strong	JJ
12519	842	65	froth	froth	NN
12519	842	66	,	,	,
12519	842	67	lay	lie	VBD
12519	842	68	it	-PRON-	PRP
12519	842	69	lightly	lightly	RB
12519	842	70	on	on	IN
12519	842	71	the	the	DT
12519	842	72	top	top	NN
12519	842	73	,	,	,
12519	842	74	sift	sift	VB
12519	842	75	some	some	DT
12519	842	76	sugar	sugar	NN
12519	842	77	over	over	IN
12519	842	78	it	-PRON-	PRP
12519	842	79	,	,	,
12519	842	80	and	and	CC
12519	842	81	hold	hold	VB
12519	842	82	a	a	DT
12519	842	83	salamander	salamander	NN
12519	842	84	over	over	IN
12519	842	85	it	-PRON-	PRP
12519	842	86	until	until	IN
12519	842	87	it	-PRON-	PRP
12519	842	88	is	be	VBZ
12519	842	89	a	a	DT
12519	842	90	light	light	JJ
12519	842	91	brown	brown	NN
12519	842	92	;	;	:
12519	842	93	garnish	garnish	VB
12519	842	94	the	the	DT
12519	842	95	top	top	NN
12519	842	96	with	with	IN
12519	842	97	raspberry	raspberry	NNP
12519	842	98	marmalade	marmalade	NNP
12519	842	99	,	,	,
12519	842	100	or	or	CC
12519	842	101	any	any	DT
12519	842	102	kind	kind	NN
12519	842	103	of	of	IN
12519	842	104	preserved	preserve	VBN
12519	842	105	fruit	fruit	NN
12519	842	106	.	.	.
12519	843	1	*	*	NFP
12519	843	2	*	*	NFP
12519	843	3	*	*	NFP
12519	843	4	*	*	NFP
12519	843	5	*	*	NFP
12519	843	6	AN	an	DT
12519	843	7	ENGLISH	ENGLISH	NNP
12519	843	8	PLUM	PLUM	NNP
12519	843	9	PUDDING	pudding	NN
12519	843	10	.	.	.
12519	844	1	Beat	beat	VB
12519	844	2	eight	eight	CD
12519	844	3	eggs	egg	NNS
12519	844	4	very	very	RB
12519	844	5	light	light	JJ
12519	844	6	,	,	,
12519	844	7	add	add	VB
12519	844	8	to	to	IN
12519	844	9	them	-PRON-	PRP
12519	844	10	a	a	DT
12519	844	11	pound	pound	NN
12519	844	12	of	of	IN
12519	844	13	flour	flour	NN
12519	844	14	sifted	sift	VBN
12519	844	15	,	,	,
12519	844	16	and	and	CC
12519	844	17	a	a	DT
12519	844	18	pound	pound	NN
12519	844	19	of	of	IN
12519	844	20	powdered	powdered	JJ
12519	844	21	sugar	sugar	NN
12519	844	22	;	;	:
12519	844	23	when	when	WRB
12519	844	24	it	-PRON-	PRP
12519	844	25	looks	look	VBZ
12519	844	26	quite	quite	RB
12519	844	27	light	light	JJ
12519	844	28	,	,	,
12519	844	29	put	put	VBN
12519	844	30	in	in	IN
12519	844	31	a	a	DT
12519	844	32	pound	pound	NN
12519	844	33	of	of	IN
12519	844	34	suet	suet	NN
12519	844	35	finely	finely	RB
12519	844	36	shred	shre	VBN
12519	844	37	,	,	,
12519	844	38	a	a	DT
12519	844	39	pint	pint	NN
12519	844	40	of	of	IN
12519	844	41	milk	milk	NN
12519	844	42	,	,	,
12519	844	43	a	a	DT
12519	844	44	nutmeg	nutmeg	NN
12519	844	45	grated	grate	VBN
12519	844	46	,	,	,
12519	844	47	and	and	CC
12519	844	48	a	a	DT
12519	844	49	gill	gill	NN
12519	844	50	of	of	IN
12519	844	51	brandy	brandy	NN
12519	844	52	;	;	:
12519	844	53	mix	mix	VB
12519	844	54	with	with	IN
12519	844	55	it	-PRON-	PRP
12519	844	56	a	a	DT
12519	844	57	pound	pound	NN
12519	844	58	of	of	IN
12519	844	59	currants	currant	NNS
12519	844	60	,	,	,
12519	844	61	washed	wash	VBD
12519	844	62	,	,	,
12519	844	63	picked	pick	VBD
12519	844	64	,	,	,
12519	844	65	and	and	CC
12519	844	66	dried	dry	VBN
12519	844	67	,	,	,
12519	844	68	and	and	CC
12519	844	69	a	a	DT
12519	844	70	pound	pound	NN
12519	844	71	of	of	IN
12519	844	72	raisins	raisin	NNS
12519	844	73	stoned	stone	VBN
12519	844	74	and	and	CC
12519	844	75	floured	flour	VBD
12519	844	76	--	--	:
12519	844	77	tie	tie	VB
12519	844	78	it	-PRON-	PRP
12519	844	79	in	in	IN
12519	844	80	a	a	DT
12519	844	81	thick	thick	JJ
12519	844	82	cloth	cloth	NN
12519	844	83	,	,	,
12519	844	84	and	and	CC
12519	844	85	boil	boil	VB
12519	844	86	it	-PRON-	PRP
12519	844	87	steadily	steadily	RB
12519	844	88	eight	eight	CD
12519	844	89	hours	hour	NNS
12519	844	90	.	.	.
12519	845	1	*	*	NFP
12519	845	2	*	*	NFP
12519	845	3	*	*	NFP
12519	845	4	*	*	NFP
12519	845	5	*	*	NFP
12519	845	6	MARROW	MARROW	NNP
12519	845	7	PUDDING	pudding	NN
12519	845	8	.	.	.
12519	846	1	Grate	grate	VB
12519	846	2	a	a	DT
12519	846	3	large	large	JJ
12519	846	4	loaf	loaf	NN
12519	846	5	of	of	IN
12519	846	6	bread	bread	NN
12519	846	7	,	,	,
12519	846	8	and	and	CC
12519	846	9	pour	pour	VB
12519	846	10	on	on	IN
12519	846	11	the	the	DT
12519	846	12	crumbs	crumb	NNS
12519	846	13	a	a	DT
12519	846	14	pint	pint	NN
12519	846	15	of	of	IN
12519	846	16	rich	rich	JJ
12519	846	17	milk	milk	NN
12519	846	18	boiling	boil	VBG
12519	846	19	hot	hot	RB
12519	846	20	;	;	:
12519	846	21	when	when	WRB
12519	846	22	cold	cold	JJ
12519	846	23	,	,	,
12519	846	24	add	add	VBP
12519	846	25	four	four	CD
12519	846	26	eggs	egg	NNS
12519	846	27	,	,	,
12519	846	28	a	a	DT
12519	846	29	pound	pound	NN
12519	846	30	of	of	IN
12519	846	31	beef	beef	NN
12519	846	32	marrow	marrow	NN
12519	846	33	sliced	slice	VBN
12519	846	34	thin	thin	NNP
12519	846	35	,	,	,
12519	846	36	a	a	DT
12519	846	37	gill	gill	NN
12519	846	38	of	of	IN
12519	846	39	brandy	brandy	NN
12519	846	40	,	,	,
12519	846	41	with	with	IN
12519	846	42	sugar	sugar	NN
12519	846	43	and	and	CC
12519	846	44	nutmeg	nutmeg	NN
12519	846	45	to	to	IN
12519	846	46	your	-PRON-	PRP$
12519	846	47	taste	taste	NN
12519	846	48	--	--	:
12519	846	49	mix	mix	VB
12519	846	50	all	all	DT
12519	846	51	well	well	RB
12519	846	52	together	together	RB
12519	846	53	,	,	,
12519	846	54	and	and	CC
12519	846	55	either	either	CC
12519	846	56	bake	bake	VB
12519	846	57	or	or	CC
12519	846	58	boil	boil	VB
12519	846	59	it	-PRON-	PRP
12519	846	60	;	;	:
12519	846	61	when	when	WRB
12519	846	62	done	do	VBN
12519	846	63	,	,	,
12519	846	64	stick	stick	VB
12519	846	65	slices	slice	NNS
12519	846	66	of	of	IN
12519	846	67	citron	citron	NN
12519	846	68	over	over	IN
12519	846	69	the	the	DT
12519	846	70	top	top	NN
12519	846	71	.	.	.
12519	847	1	*	*	NFP
12519	847	2	*	*	NFP
12519	847	3	*	*	NFP
12519	847	4	*	*	NFP
12519	847	5	*	*	NFP
12519	847	6	SIPPET	sippet	NN
12519	847	7	PUDDING	pudding	NN
12519	847	8	.	.	.
12519	848	1	Cut	cut	VB
12519	848	2	a	a	DT
12519	848	3	loaf	loaf	NN
12519	848	4	of	of	IN
12519	848	5	bread	bread	NN
12519	848	6	as	as	RB
12519	848	7	thin	thin	JJ
12519	848	8	as	as	IN
12519	848	9	possible	possible	JJ
12519	848	10	,	,	,
12519	848	11	put	put	VB
12519	848	12	a	a	DT
12519	848	13	layer	layer	NN
12519	848	14	of	of	IN
12519	848	15	it	-PRON-	PRP
12519	848	16	in	in	IN
12519	848	17	the	the	DT
12519	848	18	bottom	bottom	NN
12519	848	19	of	of	IN
12519	848	20	a	a	DT
12519	848	21	deep	deep	JJ
12519	848	22	dish	dish	NN
12519	848	23	,	,	,
12519	848	24	strew	strew	VBD
12519	848	25	on	on	IN
12519	848	26	some	some	DT
12519	848	27	slices	slice	NNS
12519	848	28	of	of	IN
12519	848	29	marrow	marrow	NN
12519	848	30	or	or	CC
12519	848	31	butter	butter	NN
12519	848	32	,	,	,
12519	848	33	with	with	IN
12519	848	34	a	a	DT
12519	848	35	handful	handful	NN
12519	848	36	of	of	IN
12519	848	37	currants	currant	NNS
12519	848	38	or	or	CC
12519	848	39	stoned	stone	VBD
12519	848	40	raisins	raisin	NNS
12519	848	41	;	;	:
12519	848	42	do	do	VB
12519	848	43	this	this	DT
12519	848	44	till	till	IN
12519	848	45	the	the	DT
12519	848	46	dish	dish	NN
12519	848	47	is	be	VBZ
12519	848	48	full	full	JJ
12519	848	49	;	;	:
12519	848	50	let	let	VB
12519	848	51	the	the	DT
12519	848	52	currants	currant	NNS
12519	848	53	or	or	CC
12519	848	54	raisins	raisin	NNS
12519	848	55	be	be	VB
12519	848	56	at	at	IN
12519	848	57	the	the	DT
12519	848	58	top	top	NN
12519	848	59	;	;	:
12519	848	60	beat	beat	VBD
12519	848	61	four	four	CD
12519	848	62	eggs	egg	NNS
12519	848	63	,	,	,
12519	848	64	mix	mix	VB
12519	848	65	with	with	IN
12519	848	66	them	-PRON-	PRP
12519	848	67	a	a	DT
12519	848	68	quart	quart	NN
12519	848	69	of	of	IN
12519	848	70	milk	milk	NN
12519	848	71	that	that	WDT
12519	848	72	has	have	VBZ
12519	848	73	been	be	VBN
12519	848	74	boiled	boil	VBN
12519	848	75	a	a	DT
12519	848	76	little	little	JJ
12519	848	77	and	and	CC
12519	848	78	become	become	VBN
12519	848	79	cold	cold	JJ
12519	848	80	,	,	,
12519	848	81	a	a	DT
12519	848	82	quarter	quarter	NN
12519	848	83	of	of	IN
12519	848	84	a	a	DT
12519	848	85	pound	pound	NN
12519	848	86	of	of	IN
12519	848	87	sugar	sugar	NN
12519	848	88	,	,	,
12519	848	89	and	and	CC
12519	848	90	a	a	DT
12519	848	91	grated	grate	VBN
12519	848	92	nutmeg	nutmeg	NN
12519	848	93	--	--	:
12519	848	94	pour	pour	VB
12519	848	95	it	-PRON-	PRP
12519	848	96	in	in	RP
12519	848	97	,	,	,
12519	848	98	and	and	CC
12519	848	99	bake	bake	VB
12519	848	100	it	-PRON-	PRP
12519	848	101	in	in	IN
12519	848	102	a	a	DT
12519	848	103	moderate	moderate	JJ
12519	848	104	oven	oven	NN
12519	848	105	--	--	:
12519	848	106	eat	eat	VB
12519	848	107	it	-PRON-	PRP
12519	848	108	with	with	IN
12519	848	109	wine	wine	NN
12519	848	110	sauce	sauce	NN
12519	848	111	.	.	.
12519	849	1	*	*	NFP
12519	849	2	*	*	NFP
12519	849	3	*	*	NFP
12519	849	4	*	*	NFP
12519	849	5	*	*	NFP
12519	849	6	SWEET	SWEET	NNP
12519	849	7	POTATO	POTATO	NNP
12519	849	8	PUDDING	pudding	NN
12519	849	9	.	.	.
12519	850	1	Boil	Boil	NNP
12519	850	2	one	one	CD
12519	850	3	pound	pound	NN
12519	850	4	of	of	IN
12519	850	5	sweet	sweet	JJ
12519	850	6	potatos	potato	NNS
12519	850	7	very	very	RB
12519	850	8	tender	tender	RB
12519	850	9	,	,	,
12519	850	10	rub	rub	VB
12519	850	11	them	-PRON-	PRP
12519	850	12	while	while	RB
12519	850	13	hot	hot	JJ
12519	850	14	through	through	IN
12519	850	15	a	a	DT
12519	850	16	colander	colander	NN
12519	850	17	;	;	:
12519	850	18	add	add	VB
12519	850	19	six	six	CD
12519	850	20	eggs	egg	NNS
12519	850	21	well	well	RB
12519	850	22	beaten	beat	VBN
12519	850	23	,	,	,
12519	850	24	three	three	CD
12519	850	25	quarters	quarter	NNS
12519	850	26	of	of	IN
12519	850	27	a	a	DT
12519	850	28	pound	pound	NN
12519	850	29	of	of	IN
12519	850	30	powdered	powdered	JJ
12519	850	31	sugar	sugar	NN
12519	850	32	,	,	,
12519	850	33	three	three	CD
12519	850	34	quarters	quarter	NNS
12519	850	35	of	of	IN
12519	850	36	butter	butter	NN
12519	850	37	,	,	,
12519	850	38	and	and	CC
12519	850	39	some	some	DT
12519	850	40	grated	grate	VBN
12519	850	41	nutmeg	nutmeg	NN
12519	850	42	and	and	CC
12519	850	43	lemon	lemon	NN
12519	850	44	peel	peel	NN
12519	850	45	,	,	,
12519	850	46	with	with	IN
12519	850	47	a	a	DT
12519	850	48	glass	glass	NN
12519	850	49	of	of	IN
12519	850	50	brandy	brandy	NN
12519	850	51	;	;	:
12519	850	52	put	put	VB
12519	850	53	a	a	DT
12519	850	54	paste	paste	NN
12519	850	55	in	in	IN
12519	850	56	the	the	DT
12519	850	57	dish	dish	NN
12519	850	58	,	,	,
12519	850	59	and	and	CC
12519	850	60	when	when	WRB
12519	850	61	the	the	DT
12519	850	62	pudding	pudding	NN
12519	850	63	is	be	VBZ
12519	850	64	done	do	VBN
12519	850	65	,	,	,
12519	850	66	sprinkle	sprinkle	VB
12519	850	67	the	the	DT
12519	850	68	top	top	NN
12519	850	69	with	with	IN
12519	850	70	sugar	sugar	NN
12519	850	71	,	,	,
12519	850	72	and	and	CC
12519	850	73	cover	cover	VB
12519	850	74	it	-PRON-	PRP
12519	850	75	with	with	IN
12519	850	76	bits	bit	NNS
12519	850	77	of	of	IN
12519	850	78	citron	citron	NN
12519	850	79	.	.	.
12519	851	1	Irish	irish	JJ
12519	851	2	potato	potato	NN
12519	851	3	pudding	pudding	NN
12519	851	4	is	be	VBZ
12519	851	5	made	make	VBN
12519	851	6	in	in	IN
12519	851	7	the	the	DT
12519	851	8	same	same	JJ
12519	851	9	manner	manner	NN
12519	851	10	,	,	,
12519	851	11	but	but	CC
12519	851	12	is	be	VBZ
12519	851	13	not	not	RB
12519	851	14	so	so	RB
12519	851	15	good	good	JJ
12519	851	16	.	.	.
12519	852	1	*	*	NFP
12519	852	2	*	*	NFP
12519	852	3	*	*	NFP
12519	852	4	*	*	NFP
12519	852	5	*	*	NFP
12519	852	6	AN	an	DT
12519	852	7	ARROW	ARROW	NNP
12519	852	8	ROOT	ROOT	NNP
12519	852	9	PUDDING	pudding	NN
12519	852	10	.	.	.
12519	853	1	Boil	boil	VB
12519	853	2	a	a	DT
12519	853	3	quart	quart	NN
12519	853	4	of	of	IN
12519	853	5	milk	milk	NN
12519	853	6	,	,	,
12519	853	7	and	and	CC
12519	853	8	make	make	VB
12519	853	9	it	-PRON-	PRP
12519	853	10	into	into	IN
12519	853	11	a	a	DT
12519	853	12	thick	thick	JJ
12519	853	13	batter	batter	NN
12519	853	14	,	,	,
12519	853	15	with	with	IN
12519	853	16	arrow	arrow	NN
12519	853	17	root	root	NN
12519	853	18	;	;	:
12519	853	19	add	add	VB
12519	853	20	six	six	CD
12519	853	21	eggs	egg	NNS
12519	853	22	,	,	,
12519	853	23	half	half	PDT
12519	853	24	a	a	DT
12519	853	25	pound	pound	NN
12519	853	26	of	of	IN
12519	853	27	butter	butter	NN
12519	853	28	,	,	,
12519	853	29	the	the	DT
12519	853	30	same	same	JJ
12519	853	31	of	of	IN
12519	853	32	pounded	pounded	JJ
12519	853	33	sugar	sugar	NN
12519	853	34	,	,	,
12519	853	35	half	half	PDT
12519	853	36	a	a	DT
12519	853	37	nutmeg	nutmeg	NN
12519	853	38	,	,	,
12519	853	39	and	and	CC
12519	853	40	a	a	DT
12519	853	41	little	little	JJ
12519	853	42	grated	grated	JJ
12519	853	43	lemon	lemon	NN
12519	853	44	peel	peel	NN
12519	853	45	;	;	:
12519	853	46	put	put	VB
12519	853	47	a	a	DT
12519	853	48	paste	paste	NN
12519	853	49	in	in	IN
12519	853	50	the	the	DT
12519	853	51	dish	dish	NN
12519	853	52	,	,	,
12519	853	53	and	and	CC
12519	853	54	bake	bake	VB
12519	853	55	it	-PRON-	PRP
12519	853	56	nicely	nicely	RB
12519	853	57	;	;	:
12519	853	58	when	when	WRB
12519	853	59	done	do	VBN
12519	853	60	,	,	,
12519	853	61	sift	sift	NNP
12519	853	62	sugar	sugar	NN
12519	853	63	over	over	IN
12519	853	64	it	-PRON-	PRP
12519	853	65	,	,	,
12519	853	66	and	and	CC
12519	853	67	stick	stick	NN
12519	853	68	slips	slip	NNS
12519	853	69	of	of	IN
12519	853	70	citron	citron	NN
12519	853	71	all	all	RB
12519	853	72	over	over	IN
12519	853	73	the	the	DT
12519	853	74	top	top	NN
12519	853	75	.	.	.
12519	854	1	*	*	NFP
12519	854	2	*	*	NFP
12519	854	3	*	*	NFP
12519	854	4	*	*	NFP
12519	854	5	*	*	NFP
12519	854	6	SAGO	sago	NN
12519	854	7	PUDDING	pudding	NN
12519	854	8	.	.	.
12519	855	1	Wash	wash	VB
12519	855	2	half	half	PDT
12519	855	3	a	a	DT
12519	855	4	pound	pound	NN
12519	855	5	of	of	IN
12519	855	6	sago	sago	NN
12519	855	7	in	in	IN
12519	855	8	several	several	JJ
12519	855	9	waters	water	NNS
12519	855	10	;	;	,
12519	855	11	put	put	VBD
12519	855	12	it	-PRON-	PRP
12519	855	13	on	on	RP
12519	855	14	to	to	TO
12519	855	15	boil	boil	VB
12519	855	16	in	in	IN
12519	855	17	a	a	DT
12519	855	18	quart	quart	NN
12519	855	19	of	of	IN
12519	855	20	milk	milk	NN
12519	855	21	,	,	,
12519	855	22	with	with	IN
12519	855	23	a	a	DT
12519	855	24	stick	stick	NN
12519	855	25	of	of	IN
12519	855	26	cinnamon	cinnamon	NN
12519	855	27	;	;	:
12519	855	28	stir	stir	VB
12519	855	29	it	-PRON-	PRP
12519	855	30	very	very	RB
12519	855	31	frequently	frequently	RB
12519	855	32	,	,	,
12519	855	33	for	for	IN
12519	855	34	it	-PRON-	PRP
12519	855	35	is	be	VBZ
12519	855	36	apt	apt	JJ
12519	855	37	to	to	TO
12519	855	38	burn	burn	VB
12519	855	39	:	:	:
12519	855	40	when	when	WRB
12519	855	41	it	-PRON-	PRP
12519	855	42	becomes	become	VBZ
12519	855	43	quite	quite	RB
12519	855	44	thick	thick	JJ
12519	855	45	,	,	,
12519	855	46	take	take	VBP
12519	855	47	out	out	RP
12519	855	48	the	the	DT
12519	855	49	cinnamon	cinnamon	NN
12519	855	50	,	,	,
12519	855	51	stir	stir	VB
12519	855	52	it	-PRON-	PRP
12519	855	53	in	in	IN
12519	855	54	half	half	PDT
12519	855	55	a	a	DT
12519	855	56	pound	pound	NN
12519	855	57	of	of	IN
12519	855	58	butter	butter	NN
12519	855	59	,	,	,
12519	855	60	and	and	CC
12519	855	61	an	an	DT
12519	855	62	equal	equal	JJ
12519	855	63	quantity	quantity	NN
12519	855	64	of	of	IN
12519	855	65	sugar	sugar	NN
12519	855	66	,	,	,
12519	855	67	with	with	IN
12519	855	68	a	a	DT
12519	855	69	gill	gill	NN
12519	855	70	of	of	IN
12519	855	71	wine	wine	NN
12519	855	72	;	;	:
12519	855	73	when	when	WRB
12519	855	74	cold	cold	JJ
12519	855	75	,	,	,
12519	855	76	add	add	VBP
12519	855	77	six	six	CD
12519	855	78	eggs	egg	NNS
12519	855	79	and	and	CC
12519	855	80	four	four	CD
12519	855	81	ounces	ounce	NNS
12519	855	82	of	of	IN
12519	855	83	currants	currant	NNS
12519	855	84	that	that	WDT
12519	855	85	have	have	VBP
12519	855	86	been	be	VBN
12519	855	87	plumped	plump	VBN
12519	855	88	in	in	IN
12519	855	89	hot	hot	JJ
12519	855	90	water	water	NN
12519	855	91	--	--	:
12519	855	92	bake	bake	VB
12519	855	93	it	-PRON-	PRP
12519	855	94	in	in	IN
12519	855	95	a	a	DT
12519	855	96	paste	paste	NN
12519	855	97	.	.	.
12519	856	1	*	*	NFP
12519	856	2	*	*	NFP
12519	856	3	*	*	NFP
12519	856	4	*	*	NFP
12519	856	5	*	*	NFP
12519	856	6	PUFF	PUFF	NNP
12519	856	7	PUDDING	pudding	NN
12519	856	8	.	.	.
12519	857	1	Beat	beat	VB
12519	857	2	six	six	CD
12519	857	3	eggs	egg	NNS
12519	857	4	,	,	,
12519	857	5	add	add	VB
12519	857	6	six	six	CD
12519	857	7	spoonsful	spoonsful	NN
12519	857	8	of	of	IN
12519	857	9	milk	milk	NN
12519	857	10	,	,	,
12519	857	11	and	and	CC
12519	857	12	six	six	CD
12519	857	13	of	of	IN
12519	857	14	flour	flour	NN
12519	857	15	,	,	,
12519	857	16	butter	butter	VB
12519	857	17	some	some	DT
12519	857	18	cups	cup	NNS
12519	857	19	,	,	,
12519	857	20	pour	pour	VBP
12519	857	21	in	in	IN
12519	857	22	the	the	DT
12519	857	23	batter	batter	NN
12519	857	24	,	,	,
12519	857	25	and	and	CC
12519	857	26	bake	bake	VB
12519	857	27	them	-PRON-	PRP
12519	857	28	quickly	quickly	RB
12519	857	29	;	;	:
12519	857	30	turn	turn	VB
12519	857	31	them	-PRON-	PRP
12519	857	32	out	out	RP
12519	857	33	,	,	,
12519	857	34	and	and	CC
12519	857	35	eat	eat	VB
12519	857	36	them	-PRON-	PRP
12519	857	37	with	with	IN
12519	857	38	butter	butter	NN
12519	857	39	,	,	,
12519	857	40	sugar	sugar	NN
12519	857	41	and	and	CC
12519	857	42	nutmeg	nutmeg	NNP
12519	857	43	.	.	.
12519	858	1	*	*	NFP
12519	858	2	*	*	NFP
12519	858	3	*	*	NFP
12519	858	4	*	*	NFP
12519	858	5	*	*	NFP
12519	858	6	RICE	rice	NN
12519	858	7	PUDDING	pudding	NN
12519	858	8	.	.	.
12519	859	1	Boil	boil	VB
12519	859	2	half	half	PDT
12519	859	3	a	a	DT
12519	859	4	pound	pound	NN
12519	859	5	of	of	IN
12519	859	6	rice	rice	NN
12519	859	7	in	in	IN
12519	859	8	milk	milk	NN
12519	859	9	,	,	,
12519	859	10	until	until	IN
12519	859	11	it	-PRON-	PRP
12519	859	12	is	be	VBZ
12519	859	13	quite	quite	RB
12519	859	14	tender	tender	JJ
12519	859	15	;	;	:
12519	859	16	beat	beat	VB
12519	859	17	it	-PRON-	PRP
12519	859	18	well	well	RB
12519	859	19	with	with	IN
12519	859	20	a	a	DT
12519	859	21	wooden	wooden	JJ
12519	859	22	spoon	spoon	NN
12519	859	23	to	to	TO
12519	859	24	mash	mash	VB
12519	859	25	the	the	DT
12519	859	26	grains	grain	NNS
12519	859	27	;	;	:
12519	859	28	add	add	VB
12519	859	29	three	three	CD
12519	859	30	quarters	quarter	NNS
12519	859	31	of	of	IN
12519	859	32	a	a	DT
12519	859	33	pound	pound	NN
12519	859	34	of	of	IN
12519	859	35	sugar	sugar	NN
12519	859	36	,	,	,
12519	859	37	and	and	CC
12519	859	38	the	the	DT
12519	859	39	same	same	JJ
12519	859	40	of	of	IN
12519	859	41	melted	melted	JJ
12519	859	42	butter	butter	NN
12519	859	43	;	;	:
12519	859	44	half	half	PDT
12519	859	45	a	a	DT
12519	859	46	nutmeg	nutmeg	NN
12519	859	47	,	,	,
12519	859	48	six	six	CD
12519	859	49	eggs	egg	NNS
12519	859	50	,	,	,
12519	859	51	a	a	DT
12519	859	52	gill	gill	NN
12519	859	53	of	of	IN
12519	859	54	wine	wine	NN
12519	859	55	,	,	,
12519	859	56	and	and	CC
12519	859	57	some	some	DT
12519	859	58	grated	grate	VBN
12519	859	59	lemon	lemon	NN
12519	859	60	peel	peel	NN
12519	859	61	;	;	:
12519	859	62	put	put	VB
12519	859	63	a	a	DT
12519	859	64	paste	paste	NN
12519	859	65	in	in	IN
12519	859	66	the	the	DT
12519	859	67	dish	dish	NN
12519	859	68	,	,	,
12519	859	69	and	and	CC
12519	859	70	bake	bake	VB
12519	859	71	it	-PRON-	PRP
12519	859	72	.	.	.
12519	860	1	For	for	IN
12519	860	2	change	change	NN
12519	860	3	,	,	,
12519	860	4	it	-PRON-	PRP
12519	860	5	may	may	MD
12519	860	6	be	be	VB
12519	860	7	boiled	boil	VBN
12519	860	8	,	,	,
12519	860	9	and	and	CC
12519	860	10	eaten	eat	VBN
12519	860	11	with	with	IN
12519	860	12	butter	butter	NN
12519	860	13	,	,	,
12519	860	14	sugar	sugar	NN
12519	860	15	,	,	,
12519	860	16	and	and	CC
12519	860	17	wine	wine	NN
12519	860	18	.	.	.
12519	861	1	*	*	NFP
12519	861	2	*	*	NFP
12519	861	3	*	*	NFP
12519	861	4	*	*	NFP
12519	861	5	*	*	NFP
12519	861	6	PLUM	plum	NN
12519	861	7	PUDDING	pudding	NN
12519	861	8	.	.	.
12519	862	1	Take	take	VB
12519	862	2	a	a	DT
12519	862	3	pound	pound	NN
12519	862	4	of	of	IN
12519	862	5	the	the	DT
12519	862	6	best	good	JJS
12519	862	7	flour	flour	NN
12519	862	8	,	,	,
12519	862	9	sift	sift	VB
12519	862	10	it	-PRON-	PRP
12519	862	11	,	,	,
12519	862	12	and	and	CC
12519	862	13	make	make	VB
12519	862	14	it	-PRON-	PRP
12519	862	15	up	up	RP
12519	862	16	before	before	IN
12519	862	17	sunrise	sunrise	NN
12519	862	18	,	,	,
12519	862	19	with	with	IN
12519	862	20	six	six	CD
12519	862	21	eggs	egg	NNS
12519	862	22	beaten	beat	VBN
12519	862	23	light	light	NN
12519	862	24	;	;	:
12519	862	25	a	a	DT
12519	862	26	large	large	JJ
12519	862	27	spoonful	spoonful	NN
12519	862	28	of	of	IN
12519	862	29	good	good	JJ
12519	862	30	yeast	yeast	NN
12519	862	31	,	,	,
12519	862	32	and	and	CC
12519	862	33	as	as	IN
12519	862	34	much	much	JJ
12519	862	35	milk	milk	NN
12519	862	36	as	as	IN
12519	862	37	will	will	MD
12519	862	38	make	make	VB
12519	862	39	it	-PRON-	PRP
12519	862	40	the	the	DT
12519	862	41	consistence	consistence	NN
12519	862	42	of	of	IN
12519	862	43	bread	bread	NN
12519	862	44	;	;	:
12519	862	45	let	let	VB
12519	862	46	it	-PRON-	PRP
12519	862	47	rise	rise	VB
12519	862	48	well	well	RB
12519	862	49	,	,	,
12519	862	50	knead	knead	VB
12519	862	51	into	into	IN
12519	862	52	it	-PRON-	PRP
12519	862	53	half	half	PDT
12519	862	54	a	a	DT
12519	862	55	pound	pound	NN
12519	862	56	of	of	IN
12519	862	57	butter	butter	NN
12519	862	58	,	,	,
12519	862	59	put	put	VBN
12519	862	60	in	in	RP
12519	862	61	a	a	DT
12519	862	62	grated	grate	VBN
12519	862	63	nutmeg	nutmeg	NN
12519	862	64	,	,	,
12519	862	65	with	with	IN
12519	862	66	one	one	CD
12519	862	67	and	and	CC
12519	862	68	a	a	DT
12519	862	69	half	half	NN
12519	862	70	pounds	pound	NNS
12519	862	71	of	of	IN
12519	862	72	raisins	raisin	NNS
12519	862	73	stoned	stone	VBN
12519	862	74	and	and	CC
12519	862	75	cut	cut	VBD
12519	862	76	up	up	RP
12519	862	77	;	;	:
12519	862	78	mix	mix	VB
12519	862	79	all	all	DT
12519	862	80	well	well	RB
12519	862	81	together	together	RB
12519	862	82	,	,	,
12519	862	83	wet	wet	VB
12519	862	84	the	the	DT
12519	862	85	cloth	cloth	NN
12519	862	86	,	,	,
12519	862	87	flour	flour	VB
12519	862	88	it	-PRON-	PRP
12519	862	89	,	,	,
12519	862	90	and	and	CC
12519	862	91	tie	tie	VB
12519	862	92	it	-PRON-	PRP
12519	862	93	loosely	loosely	RB
12519	862	94	,	,	,
12519	862	95	that	that	IN
12519	862	96	the	the	DT
12519	862	97	pudding	pudding	NN
12519	862	98	may	may	MD
12519	862	99	have	have	VB
12519	862	100	room	room	NN
12519	862	101	to	to	TO
12519	862	102	rise	rise	VB
12519	862	103	.	.	.
12519	863	1	Raisins	raisin	NNS
12519	863	2	for	for	IN
12519	863	3	puddings	pudding	NNS
12519	863	4	or	or	CC
12519	863	5	cakes	cake	NNS
12519	863	6	,	,	,
12519	863	7	should	should	MD
12519	863	8	be	be	VB
12519	863	9	rubbed	rub	VBN
12519	863	10	in	in	IN
12519	863	11	a	a	DT
12519	863	12	little	little	JJ
12519	863	13	flour	flour	NN
12519	863	14	,	,	,
12519	863	15	to	to	TO
12519	863	16	prevent	prevent	VB
12519	863	17	their	-PRON-	PRP$
12519	863	18	settling	settling	NN
12519	863	19	to	to	IN
12519	863	20	the	the	DT
12519	863	21	bottom	bottom	NN
12519	863	22	--	--	:
12519	863	23	see	see	VB
12519	863	24	that	that	IN
12519	863	25	it	-PRON-	PRP
12519	863	26	does	do	VBZ
12519	863	27	not	not	RB
12519	863	28	stick	stick	VB
12519	863	29	to	to	IN
12519	863	30	them	-PRON-	PRP
12519	863	31	in	in	IN
12519	863	32	lumps	lump	NNS
12519	863	33	.	.	.
12519	864	1	*	*	NFP
12519	864	2	*	*	NFP
12519	864	3	*	*	NFP
12519	864	4	*	*	NFP
12519	864	5	*	*	NFP
12519	864	6	ALMOND	almond	NN
12519	864	7	PUDDING	pudding	NN
12519	864	8	.	.	.
12519	865	1	Put	put	VB
12519	865	2	a	a	DT
12519	865	3	pound	pound	NN
12519	865	4	of	of	IN
12519	865	5	sweet	sweet	JJ
12519	865	6	almonds	almond	NNS
12519	865	7	in	in	IN
12519	865	8	hot	hot	JJ
12519	865	9	water	water	NN
12519	865	10	till	till	IN
12519	865	11	the	the	DT
12519	865	12	skin	skin	NN
12519	865	13	will	will	MD
12519	865	14	slip	slip	VB
12519	865	15	off	off	IN
12519	865	16	them	-PRON-	PRP
12519	865	17	;	;	:
12519	865	18	pound	pound	VB
12519	865	19	them	-PRON-	PRP
12519	865	20	with	with	IN
12519	865	21	a	a	DT
12519	865	22	little	little	JJ
12519	865	23	orange	orange	JJ
12519	865	24	flower	flower	NN
12519	865	25	or	or	CC
12519	865	26	rose	rise	VBD
12519	865	27	water	water	NN
12519	865	28	,	,	,
12519	865	29	to	to	TO
12519	865	30	keep	keep	VB
12519	865	31	them	-PRON-	PRP
12519	865	32	from	from	IN
12519	865	33	oiling	oil	VBG
12519	865	34	;	;	:
12519	865	35	mix	mix	VB
12519	865	36	with	with	IN
12519	865	37	them	-PRON-	PRP
12519	865	38	four	four	CD
12519	865	39	crackers	cracker	NNS
12519	865	40	,	,	,
12519	865	41	finely	finely	RB
12519	865	42	pounded	pound	VBD
12519	865	43	,	,	,
12519	865	44	or	or	CC
12519	865	45	two	two	CD
12519	865	46	gills	gill	NNS
12519	865	47	of	of	IN
12519	865	48	rice	rice	NN
12519	865	49	flour	flour	NN
12519	865	50	;	;	:
12519	865	51	six	six	CD
12519	865	52	eggs	egg	NNS
12519	865	53	,	,	,
12519	865	54	a	a	DT
12519	865	55	pint	pint	NN
12519	865	56	of	of	IN
12519	865	57	cream	cream	NN
12519	865	58	,	,	,
12519	865	59	a	a	DT
12519	865	60	pound	pound	NN
12519	865	61	of	of	IN
12519	865	62	sugar	sugar	NN
12519	865	63	,	,	,
12519	865	64	half	half	PDT
12519	865	65	a	a	DT
12519	865	66	pound	pound	NN
12519	865	67	of	of	IN
12519	865	68	butter	butter	NN
12519	865	69	,	,	,
12519	865	70	and	and	CC
12519	865	71	four	four	CD
12519	865	72	table	table	NN
12519	865	73	-	-	HYPH
12519	865	74	spoonsful	spoonsful	JJ
12519	865	75	of	of	IN
12519	865	76	wine	wine	NN
12519	865	77	;	;	:
12519	865	78	put	put	VB
12519	865	79	a	a	DT
12519	865	80	nice	nice	JJ
12519	865	81	paste	paste	NN
12519	865	82	in	in	IN
12519	865	83	the	the	DT
12519	865	84	bottom	bottom	NN
12519	865	85	of	of	IN
12519	865	86	your	-PRON-	PRP$
12519	865	87	dish	dish	NN
12519	865	88	,	,	,
12519	865	89	garnish	garnish	VB
12519	865	90	the	the	DT
12519	865	91	edges	edge	NNS
12519	865	92	,	,	,
12519	865	93	pour	pour	VBP
12519	865	94	in	in	IN
12519	865	95	the	the	DT
12519	865	96	pudding	pudding	NN
12519	865	97	bake	bake	VBP
12519	865	98	it	-PRON-	PRP
12519	865	99	in	in	IN
12519	865	100	a	a	DT
12519	865	101	moderate	moderate	JJ
12519	865	102	oven	oven	NN
12519	865	103	.	.	.
12519	866	1	*	*	NFP
12519	866	2	*	*	NFP
12519	866	3	*	*	NFP
12519	866	4	*	*	NFP
12519	866	5	*	*	NFP
12519	866	6	QUIRE	quire	NN
12519	866	7	OF	of	IN
12519	866	8	PAPER	paper	NN
12519	866	9	PANCAKES	pancake	NNS
12519	866	10	.	.	.
12519	867	1	Beat	beat	NN
12519	867	2	sixteen	sixteen	CD
12519	867	3	eggs	egg	NNS
12519	867	4	,	,	,
12519	867	5	add	add	VB
12519	867	6	to	to	IN
12519	867	7	them	-PRON-	PRP
12519	867	8	a	a	DT
12519	867	9	quart	quart	NN
12519	867	10	of	of	IN
12519	867	11	milk	milk	NN
12519	867	12	,	,	,
12519	867	13	a	a	DT
12519	867	14	nutmeg	nutmeg	NN
12519	867	15	,	,	,
12519	867	16	half	half	PDT
12519	867	17	a	a	DT
12519	867	18	pound	pound	NN
12519	867	19	of	of	IN
12519	867	20	flour	flour	NN
12519	867	21	,	,	,
12519	867	22	a	a	DT
12519	867	23	pound	pound	NN
12519	867	24	of	of	IN
12519	867	25	melted	melted	JJ
12519	867	26	butter	butter	NN
12519	867	27	,	,	,
12519	867	28	a	a	DT
12519	867	29	pound	pound	NN
12519	867	30	of	of	IN
12519	867	31	sugar	sugar	NN
12519	867	32	,	,	,
12519	867	33	and	and	CC
12519	867	34	two	two	CD
12519	867	35	gills	gill	NNS
12519	867	36	of	of	IN
12519	867	37	wine	wine	NN
12519	867	38	;	;	:
12519	867	39	take	take	VB
12519	867	40	care	care	NN
12519	867	41	the	the	DT
12519	867	42	flour	flour	NN
12519	867	43	be	be	VB
12519	867	44	not	not	RB
12519	867	45	in	in	IN
12519	867	46	lumps	lump	NNS
12519	867	47	;	;	:
12519	867	48	butter	butter	VB
12519	867	49	the	the	DT
12519	867	50	pan	pan	NN
12519	867	51	for	for	IN
12519	867	52	the	the	DT
12519	867	53	first	first	JJ
12519	867	54	pancake	pancake	NN
12519	867	55	,	,	,
12519	867	56	run	run	VB
12519	867	57	them	-PRON-	PRP
12519	867	58	as	as	RB
12519	867	59	thin	thin	JJ
12519	867	60	as	as	IN
12519	867	61	possible	possible	JJ
12519	867	62	,	,	,
12519	867	63	and	and	CC
12519	867	64	when	when	WRB
12519	867	65	coloured	colour	VBN
12519	867	66	,	,	,
12519	867	67	they	-PRON-	PRP
12519	867	68	are	be	VBP
12519	867	69	done	do	VBN
12519	867	70	;	;	:
12519	867	71	do	do	VB
12519	867	72	not	not	RB
12519	867	73	turn	turn	VB
12519	867	74	them	-PRON-	PRP
12519	867	75	,	,	,
12519	867	76	but	but	CC
12519	867	77	lay	lie	VBD
12519	867	78	them	-PRON-	PRP
12519	867	79	carefully	carefully	RB
12519	867	80	in	in	IN
12519	867	81	the	the	DT
12519	867	82	dish	dish	NN
12519	867	83	,	,	,
12519	867	84	sprinkling	sprinkle	VBG
12519	867	85	powdered	powdered	JJ
12519	867	86	sugar	sugar	NN
12519	867	87	between	between	IN
12519	867	88	each	each	DT
12519	867	89	layer	layer	NN
12519	867	90	--	--	:
12519	867	91	serve	serve	VB
12519	867	92	them	-PRON-	PRP
12519	867	93	up	up	RP
12519	867	94	hot	hot	RB
12519	867	95	.	.	.
12519	868	1	This	this	DT
12519	868	2	quantity	quantity	NN
12519	868	3	will	will	MD
12519	868	4	make	make	VB
12519	868	5	four	four	CD
12519	868	6	dozen	dozen	NN
12519	868	7	pancakes	pancake	NNS
12519	868	8	.	.	.
12519	869	1	*	*	NFP
12519	869	2	*	*	NFP
12519	869	3	*	*	NFP
12519	869	4	*	*	NFP
12519	869	5	*	*	NFP
12519	869	6	A	a	DT
12519	869	7	CURD	CURD	NNP
12519	869	8	PUDDING	pudding	NN
12519	869	9	.	.	.
12519	870	1	Put	put	VB
12519	870	2	two	two	CD
12519	870	3	quarts	quart	NNS
12519	870	4	of	of	IN
12519	870	5	milk	milk	NN
12519	870	6	on	on	IN
12519	870	7	the	the	DT
12519	870	8	fire	fire	NN
12519	870	9	;	;	:
12519	870	10	when	when	WRB
12519	870	11	it	-PRON-	PRP
12519	870	12	boils	boil	VBZ
12519	870	13	,	,	,
12519	870	14	pour	pour	VB
12519	870	15	in	in	IN
12519	870	16	half	half	PDT
12519	870	17	a	a	DT
12519	870	18	pint	pint	NN
12519	870	19	of	of	IN
12519	870	20	white	white	JJ
12519	870	21	wine	wine	NN
12519	870	22	,	,	,
12519	870	23	strain	strain	VB
12519	870	24	the	the	DT
12519	870	25	curd	curd	NN
12519	870	26	from	from	IN
12519	870	27	the	the	DT
12519	870	28	whey	whey	NN
12519	870	29	,	,	,
12519	870	30	and	and	CC
12519	870	31	pound	pound	VB
12519	870	32	it	-PRON-	PRP
12519	870	33	in	in	IN
12519	870	34	a	a	DT
12519	870	35	mortar	mortar	NN
12519	870	36	,	,	,
12519	870	37	with	with	IN
12519	870	38	six	six	CD
12519	870	39	ounces	ounce	NNS
12519	870	40	of	of	IN
12519	870	41	butter	butter	NN
12519	870	42	,	,	,
12519	870	43	half	half	PDT
12519	870	44	a	a	DT
12519	870	45	pound	pound	NN
12519	870	46	of	of	IN
12519	870	47	loaf	loaf	NN
12519	870	48	sugar	sugar	NN
12519	870	49	,	,	,
12519	870	50	and	and	CC
12519	870	51	half	half	PDT
12519	870	52	a	a	DT
12519	870	53	pint	pint	NN
12519	870	54	of	of	IN
12519	870	55	rice	rice	NN
12519	870	56	flour	flour	NN
12519	870	57	,	,	,
12519	870	58	or	or	CC
12519	870	59	as	as	IN
12519	870	60	much	much	JJ
12519	870	61	crackers	cracker	NNS
12519	870	62	beaten	beat	VBN
12519	870	63	as	as	RB
12519	870	64	fine	fine	RB
12519	870	65	as	as	IN
12519	870	66	flour	flour	NN
12519	870	67	;	;	:
12519	870	68	six	six	CD
12519	870	69	eggs	egg	NNS
12519	870	70	made	make	VBN
12519	870	71	light	light	JJ
12519	870	72	,	,	,
12519	870	73	and	and	CC
12519	870	74	half	half	PDT
12519	870	75	a	a	DT
12519	870	76	grated	grate	VBN
12519	870	77	nutmeg	nutmeg	NN
12519	870	78	--	--	:
12519	870	79	beat	beat	VBD
12519	870	80	all	all	RB
12519	870	81	well	well	RB
12519	870	82	together	together	RB
12519	870	83	,	,	,
12519	870	84	and	and	CC
12519	870	85	bake	bake	VB
12519	870	86	them	-PRON-	PRP
12519	870	87	in	in	IN
12519	870	88	saucers	saucer	NNS
12519	870	89	in	in	IN
12519	870	90	a	a	DT
12519	870	91	moderate	moderate	JJ
12519	870	92	oven	oven	NN
12519	870	93	;	;	:
12519	870	94	turn	turn	VB
12519	870	95	them	-PRON-	PRP
12519	870	96	out	out	RP
12519	870	97	carefully	carefully	RB
12519	870	98	in	in	IN
12519	870	99	your	-PRON-	PRP$
12519	870	100	dish	dish	NN
12519	870	101	,	,	,
12519	870	102	stick	stick	VB
12519	870	103	thin	thin	JJ
12519	870	104	slices	slice	NNS
12519	870	105	of	of	IN
12519	870	106	citron	citron	NN
12519	870	107	in	in	IN
12519	870	108	them	-PRON-	PRP
12519	870	109	,	,	,
12519	870	110	and	and	CC
12519	870	111	pour	pour	VB
12519	870	112	on	on	IN
12519	870	113	rich	rich	JJ
12519	870	114	melted	melted	JJ
12519	870	115	butter	butter	NN
12519	870	116	,	,	,
12519	870	117	with	with	IN
12519	870	118	sugar	sugar	NN
12519	870	119	and	and	CC
12519	870	120	wine	wine	NN
12519	870	121	.	.	.
12519	871	1	*	*	NFP
12519	871	2	*	*	NFP
12519	871	3	*	*	NFP
12519	871	4	*	*	NFP
12519	871	5	*	*	NFP
12519	871	6	LEMON	LEMON	NNS
12519	871	7	PUDDING	pudding	NN
12519	871	8	.	.	.
12519	872	1	Grate	grate	VB
12519	872	2	the	the	DT
12519	872	3	rind	rind	NN
12519	872	4	from	from	IN
12519	872	5	six	six	CD
12519	872	6	fresh	fresh	JJ
12519	872	7	lemons	lemon	NNS
12519	872	8	,	,	,
12519	872	9	squeeze	squeeze	VB
12519	872	10	the	the	DT
12519	872	11	juice	juice	NN
12519	872	12	from	from	IN
12519	872	13	three	three	CD
12519	872	14	,	,	,
12519	872	15	and	and	CC
12519	872	16	strain	strain	VB
12519	872	17	it	-PRON-	PRP
12519	872	18	;	;	:
12519	872	19	beat	beat	VBD
12519	872	20	the	the	DT
12519	872	21	yelks	yelk	NNS
12519	872	22	of	of	IN
12519	872	23	sixteen	sixteen	CD
12519	872	24	eggs	egg	NNS
12519	872	25	very	very	RB
12519	872	26	light	light	JJ
12519	872	27	,	,	,
12519	872	28	put	put	VBN
12519	872	29	to	to	IN
12519	872	30	them	-PRON-	PRP
12519	872	31	sixteen	sixteen	CD
12519	872	32	table	table	NN
12519	872	33	-	-	HYPH
12519	872	34	spoonsful	spoonsful	JJ
12519	872	35	of	of	IN
12519	872	36	powdered	powdered	JJ
12519	872	37	loaf	loaf	NN
12519	872	38	sugar	sugar	NN
12519	872	39	,	,	,
12519	872	40	not	not	RB
12519	872	41	heaped	heap	VBD
12519	872	42	up	up	RP
12519	872	43	--	--	:
12519	872	44	the	the	DT
12519	872	45	same	same	JJ
12519	872	46	of	of	IN
12519	872	47	melted	melted	JJ
12519	872	48	butter	butter	NN
12519	872	49	;	;	:
12519	872	50	add	add	VB
12519	872	51	the	the	DT
12519	872	52	grated	grate	VBN
12519	872	53	rind	rind	NN
12519	872	54	,	,	,
12519	872	55	and	and	CC
12519	872	56	the	the	DT
12519	872	57	juice	juice	NN
12519	872	58	,	,	,
12519	872	59	four	four	CD
12519	872	60	crackers	cracker	NNS
12519	872	61	finely	finely	RB
12519	872	62	pounded	pound	VBD
12519	872	63	,	,	,
12519	872	64	or	or	CC
12519	872	65	an	an	DT
12519	872	66	equal	equal	JJ
12519	872	67	quantity	quantity	NN
12519	872	68	of	of	IN
12519	872	69	rice	rice	NN
12519	872	70	flour	flour	NN
12519	872	71	;	;	:
12519	872	72	or	or	CC
12519	872	73	for	for	IN
12519	872	74	change	change	NN
12519	872	75	,	,	,
12519	872	76	six	six	CD
12519	872	77	ounces	ounce	NNS
12519	872	78	of	of	IN
12519	872	79	corn	corn	NN
12519	872	80	meal	meal	NN
12519	872	81	which	which	WDT
12519	872	82	is	be	VBZ
12519	872	83	excellent	excellent	JJ
12519	872	84	--	--	:
12519	872	85	beat	beat	VBD
12519	872	86	it	-PRON-	PRP
12519	872	87	till	till	IN
12519	872	88	light	light	NN
12519	872	89	,	,	,
12519	872	90	put	put	VB
12519	872	91	a	a	DT
12519	872	92	puff	puff	NN
12519	872	93	paste	paste	NN
12519	872	94	in	in	IN
12519	872	95	your	-PRON-	PRP$
12519	872	96	dish	dish	NN
12519	872	97	,	,	,
12519	872	98	pour	pour	VB
12519	872	99	the	the	DT
12519	872	100	pudding	pudding	NN
12519	872	101	in	in	RP
12519	872	102	,	,	,
12519	872	103	and	and	CC
12519	872	104	bake	bake	VB
12519	872	105	it	-PRON-	PRP
12519	872	106	in	in	IN
12519	872	107	a	a	DT
12519	872	108	moderate	moderate	JJ
12519	872	109	oven	oven	NN
12519	872	110	--	--	:
12519	872	111	it	-PRON-	PRP
12519	872	112	must	must	MD
12519	872	113	not	not	RB
12519	872	114	be	be	VB
12519	872	115	very	very	RB
12519	872	116	brown	brown	JJ
12519	872	117	.	.	.
12519	873	1	*	*	NFP
12519	873	2	*	*	NFP
12519	873	3	*	*	NFP
12519	873	4	*	*	NFP
12519	873	5	*	*	NFP
12519	873	6	BREAD	bread	NN
12519	873	7	PUDDING	pudding	NN
12519	873	8	.	.	.
12519	874	1	Grate	grate	VB
12519	874	2	the	the	DT
12519	874	3	crumb	crumb	NN
12519	874	4	of	of	IN
12519	874	5	a	a	DT
12519	874	6	stale	stale	JJ
12519	874	7	loaf	loaf	NN
12519	874	8	,	,	,
12519	874	9	and	and	CC
12519	874	10	pour	pour	VB
12519	874	11	on	on	IN
12519	874	12	it	-PRON-	PRP
12519	874	13	a	a	DT
12519	874	14	pint	pint	NN
12519	874	15	of	of	IN
12519	874	16	boiling	boil	VBG
12519	874	17	milk	milk	NN
12519	874	18	--	--	:
12519	874	19	let	let	VB
12519	874	20	it	-PRON-	PRP
12519	874	21	stand	stand	VB
12519	874	22	an	an	DT
12519	874	23	hour	hour	NN
12519	874	24	,	,	,
12519	874	25	then	then	RB
12519	874	26	beat	beat	VB
12519	874	27	it	-PRON-	PRP
12519	874	28	to	to	IN
12519	874	29	a	a	DT
12519	874	30	pulp	pulp	NN
12519	874	31	;	;	:
12519	874	32	add	add	VB
12519	874	33	six	six	CD
12519	874	34	eggs	egg	NNS
12519	874	35	,	,	,
12519	874	36	well	well	RB
12519	874	37	beaten	beat	VBN
12519	874	38	,	,	,
12519	874	39	half	half	PDT
12519	874	40	a	a	DT
12519	874	41	pound	pound	NN
12519	874	42	of	of	IN
12519	874	43	butter	butter	NN
12519	874	44	,	,	,
12519	874	45	the	the	DT
12519	874	46	same	same	JJ
12519	874	47	of	of	IN
12519	874	48	powdered	powdered	JJ
12519	874	49	sugar	sugar	NN
12519	874	50	,	,	,
12519	874	51	half	half	PDT
12519	874	52	a	a	DT
12519	874	53	nutmeg	nutmeg	NN
12519	874	54	,	,	,
12519	874	55	a	a	DT
12519	874	56	glass	glass	NN
12519	874	57	of	of	IN
12519	874	58	brandy	brandy	NN
12519	874	59	,	,	,
12519	874	60	and	and	CC
12519	874	61	some	some	DT
12519	874	62	grated	grate	VBN
12519	874	63	lemon	lemon	NN
12519	874	64	peel	peel	NN
12519	874	65	--	--	:
12519	874	66	put	put	VB
12519	874	67	a	a	DT
12519	874	68	paste	paste	NN
12519	874	69	in	in	IN
12519	874	70	the	the	DT
12519	874	71	dish	dish	NN
12519	874	72	,	,	,
12519	874	73	and	and	CC
12519	874	74	bake	bake	VB
12519	874	75	it	-PRON-	PRP
12519	874	76	.	.	.
12519	875	1	*	*	NFP
12519	875	2	*	*	NFP
12519	875	3	*	*	NFP
12519	875	4	*	*	NFP
12519	875	5	*	*	NFP
12519	875	6	THE	the	DT
12519	875	7	HENRIETTA	HENRIETTA	NNP
12519	875	8	PUDDING	pudding	NN
12519	875	9	.	.	.
12519	876	1	Beat	beat	VB
12519	876	2	six	six	CD
12519	876	3	eggs	egg	NNS
12519	876	4	very	very	RB
12519	876	5	light	light	JJ
12519	876	6	,	,	,
12519	876	7	sift	sift	VB
12519	876	8	into	into	IN
12519	876	9	them	-PRON-	PRP
12519	876	10	a	a	DT
12519	876	11	pound	pound	NN
12519	876	12	of	of	IN
12519	876	13	loaf	loaf	NN
12519	876	14	sugar	sugar	NN
12519	876	15	powdered	powder	VBN
12519	876	16	,	,	,
12519	876	17	and	and	CC
12519	876	18	a	a	DT
12519	876	19	light	light	JJ
12519	876	20	pound	pound	NN
12519	876	21	of	of	IN
12519	876	22	flour	flour	NN
12519	876	23	,	,	,
12519	876	24	with	with	IN
12519	876	25	half	half	PDT
12519	876	26	a	a	DT
12519	876	27	grated	grate	VBN
12519	876	28	nutmeg	nutmeg	NN
12519	876	29	,	,	,
12519	876	30	and	and	CC
12519	876	31	a	a	DT
12519	876	32	glass	glass	NN
12519	876	33	of	of	IN
12519	876	34	brandy	brandy	NN
12519	876	35	;	;	:
12519	876	36	beat	beat	VB
12519	876	37	all	all	RB
12519	876	38	together	together	RB
12519	876	39	very	very	RB
12519	876	40	well	well	RB
12519	876	41	,	,	,
12519	876	42	add	add	VB
12519	876	43	a	a	DT
12519	876	44	pint	pint	NN
12519	876	45	of	of	IN
12519	876	46	cream	cream	NN
12519	876	47	,	,	,
12519	876	48	pour	pour	VB
12519	876	49	it	-PRON-	PRP
12519	876	50	in	in	IN
12519	876	51	a	a	DT
12519	876	52	deep	deep	JJ
12519	876	53	dish	dish	NN
12519	876	54	,	,	,
12519	876	55	and	and	CC
12519	876	56	bake	bake	VB
12519	876	57	it	-PRON-	PRP
12519	876	58	--	--	:
12519	876	59	when	when	WRB
12519	876	60	done	do	VBN
12519	876	61	,	,	,
12519	876	62	sift	sift	VB
12519	876	63	some	some	DT
12519	876	64	powdered	powdered	JJ
12519	876	65	sugar	sugar	NN
12519	876	66	over	over	IN
12519	876	67	it	-PRON-	PRP
12519	876	68	.	.	.
12519	877	1	*	*	NFP
12519	877	2	*	*	NFP
12519	877	3	*	*	NFP
12519	877	4	*	*	NFP
12519	877	5	*	*	NFP
12519	877	6	TANSEY	tansey	NN
12519	877	7	PUDDING	pudding	NN
12519	877	8	.	.	.
12519	878	1	Beat	beat	VB
12519	878	2	seven	seven	CD
12519	878	3	eggs	egg	NNS
12519	878	4	very	very	RB
12519	878	5	light	light	JJ
12519	878	6	,	,	,
12519	878	7	mix	mix	VB
12519	878	8	with	with	IN
12519	878	9	them	-PRON-	PRP
12519	878	10	a	a	DT
12519	878	11	pint	pint	NN
12519	878	12	of	of	IN
12519	878	13	cream	cream	NN
12519	878	14	,	,	,
12519	878	15	and	and	CC
12519	878	16	nearly	nearly	RB
12519	878	17	as	as	RB
12519	878	18	much	much	JJ
12519	878	19	spinach	spinach	NN
12519	878	20	juice	juice	NN
12519	878	21	,	,	,
12519	878	22	with	with	IN
12519	878	23	a	a	DT
12519	878	24	little	little	JJ
12519	878	25	juice	juice	NN
12519	878	26	of	of	IN
12519	878	27	tansey	tansey	NN
12519	878	28	;	;	:
12519	878	29	add	add	VB
12519	878	30	a	a	DT
12519	878	31	quarter	quarter	NN
12519	878	32	of	of	IN
12519	878	33	a	a	DT
12519	878	34	pound	pound	NN
12519	878	35	of	of	IN
12519	878	36	powdered	powdered	JJ
12519	878	37	crackers	cracker	NNS
12519	878	38	or	or	CC
12519	878	39	pounded	pound	VBD
12519	878	40	rice	rice	NN
12519	878	41	made	make	VBD
12519	878	42	fine	fine	JJ
12519	878	43	,	,	,
12519	878	44	a	a	DT
12519	878	45	glass	glass	NN
12519	878	46	of	of	IN
12519	878	47	wine	wine	NN
12519	878	48	,	,	,
12519	878	49	some	some	DT
12519	878	50	grated	grate	VBN
12519	878	51	nutmeg	nutmeg	NNP
12519	878	52	and	and	CC
12519	878	53	sugar	sugar	NN
12519	878	54	;	;	:
12519	878	55	stir	stir	VB
12519	878	56	it	-PRON-	PRP
12519	878	57	over	over	IN
12519	878	58	the	the	DT
12519	878	59	fire	fire	NN
12519	878	60	to	to	IN
12519	878	61	thicken	thicken	NN
12519	878	62	,	,	,
12519	878	63	pour	pour	VB
12519	878	64	it	-PRON-	PRP
12519	878	65	into	into	IN
12519	878	66	a	a	DT
12519	878	67	paste	paste	NN
12519	878	68	and	and	CC
12519	878	69	bake	bake	VB
12519	878	70	it	-PRON-	PRP
12519	878	71	,	,	,
12519	878	72	or	or	CC
12519	878	73	fry	fry	VB
12519	878	74	it	-PRON-	PRP
12519	878	75	like	like	IN
12519	878	76	an	an	DT
12519	878	77	omelette	omelette	NN
12519	878	78	.	.	.
12519	879	1	*	*	NFP
12519	879	2	*	*	NFP
12519	879	3	*	*	NFP
12519	879	4	*	*	NFP
12519	879	5	*	*	NFP
12519	879	6	CHERRY	cherry	NN
12519	879	7	PUDDING	pudding	NN
12519	879	8	.	.	.
12519	880	1	Beat	beat	VB
12519	880	2	six	six	CD
12519	880	3	eggs	egg	NNS
12519	880	4	very	very	RB
12519	880	5	light	light	JJ
12519	880	6	,	,	,
12519	880	7	add	add	VB
12519	880	8	half	half	PDT
12519	880	9	a	a	DT
12519	880	10	pint	pint	NN
12519	880	11	of	of	IN
12519	880	12	milk	milk	NN
12519	880	13	,	,	,
12519	880	14	six	six	CD
12519	880	15	ounces	ounce	NNS
12519	880	16	flour	flour	NN
12519	880	17	,	,	,
12519	880	18	eight	eight	CD
12519	880	19	ounces	ounce	NNS
12519	880	20	grated	grate	VBD
12519	880	21	bread	bread	NN
12519	880	22	,	,	,
12519	880	23	twelve	twelve	CD
12519	880	24	ounces	ounce	NNS
12519	880	25	suet	suet	NN
12519	880	26	,	,	,
12519	880	27	chopped	chop	VBD
12519	880	28	fine	fine	JJ
12519	880	29	,	,	,
12519	880	30	a	a	DT
12519	880	31	little	little	JJ
12519	880	32	salt	salt	NN
12519	880	33	;	;	:
12519	880	34	when	when	WRB
12519	880	35	it	-PRON-	PRP
12519	880	36	is	be	VBZ
12519	880	37	beat	beat	VBN
12519	880	38	well	well	RB
12519	880	39	,	,	,
12519	880	40	mix	mix	VB
12519	880	41	in	in	IN
12519	880	42	eighteen	eighteen	CD
12519	880	43	ounces	ounce	NNS
12519	880	44	preserved	preserve	VBD
12519	880	45	cherries	cherry	NNS
12519	880	46	or	or	CC
12519	880	47	damsins	damsin	NNS
12519	880	48	;	;	,
12519	880	49	bake	bake	VB
12519	880	50	or	or	CC
12519	880	51	boil	boil	VB
12519	880	52	it	-PRON-	PRP
12519	880	53	.	.	.
12519	881	1	Make	make	VB
12519	881	2	a	a	DT
12519	881	3	sauce	sauce	NN
12519	881	4	of	of	IN
12519	881	5	melted	melted	JJ
12519	881	6	butter	butter	NN
12519	881	7	,	,	,
12519	881	8	sugar	sugar	NN
12519	881	9	and	and	CC
12519	881	10	wine	wine	NN
12519	881	11	.	.	.
12519	882	1	*	*	NFP
12519	882	2	*	*	NFP
12519	882	3	*	*	NFP
12519	882	4	*	*	NFP
12519	882	5	*	*	NFP
12519	882	6	APPLE	APPLE	NNP
12519	882	7	PIE	PIE	NNP
12519	882	8	.	.	.
12519	883	1	Put	put	VB
12519	883	2	a	a	DT
12519	883	3	crust	crust	NN
12519	883	4	in	in	IN
12519	883	5	the	the	DT
12519	883	6	bottom	bottom	NN
12519	883	7	of	of	IN
12519	883	8	a	a	DT
12519	883	9	dish	dish	NN
12519	883	10	,	,	,
12519	883	11	put	put	VBN
12519	883	12	on	on	IN
12519	883	13	it	-PRON-	PRP
12519	883	14	a	a	DT
12519	883	15	layer	layer	NN
12519	883	16	of	of	IN
12519	883	17	ripe	ripe	JJ
12519	883	18	apples	apple	NNS
12519	883	19	,	,	,
12519	883	20	pared	pare	VBN
12519	883	21	and	and	CC
12519	883	22	sliced	slice	VBD
12519	883	23	thin	thin	RB
12519	883	24	--	--	:
12519	883	25	then	then	RB
12519	883	26	a	a	DT
12519	883	27	layer	layer	NN
12519	883	28	of	of	IN
12519	883	29	powdered	powdered	JJ
12519	883	30	sugar	sugar	NN
12519	883	31	;	;	:
12519	883	32	do	do	VB
12519	883	33	this	this	DT
12519	883	34	alternately	alternately	RB
12519	883	35	till	till	IN
12519	883	36	the	the	DT
12519	883	37	dish	dish	NN
12519	883	38	is	be	VBZ
12519	883	39	full	full	JJ
12519	883	40	;	;	:
12519	883	41	put	put	VBN
12519	883	42	in	in	RP
12519	883	43	a	a	DT
12519	883	44	few	few	JJ
12519	883	45	tea	tea	NN
12519	883	46	-	-	HYPH
12519	883	47	spoonsful	spoonsful	JJ
12519	883	48	of	of	IN
12519	883	49	rose	rose	NN
12519	883	50	water	water	NN
12519	883	51	and	and	CC
12519	883	52	some	some	DT
12519	883	53	cloves	clove	NNS
12519	883	54	--	--	:
12519	883	55	put	put	VBN
12519	883	56	on	on	IN
12519	883	57	a	a	DT
12519	883	58	crust	crust	NN
12519	883	59	and	and	CC
12519	883	60	bake	bake	VB
12519	883	61	it	-PRON-	PRP
12519	883	62	.	.	.
12519	884	1	*	*	NFP
12519	884	2	*	*	NFP
12519	884	3	*	*	NFP
12519	884	4	*	*	NFP
12519	884	5	*	*	NFP
12519	884	6	BAKED	BAKED	NNP
12519	884	7	APPLE	APPLE	NNP
12519	884	8	PUDDING	pudding	NN
12519	884	9	.	.	.
12519	885	1	Take	take	VB
12519	885	2	well	well	RB
12519	885	3	flavoured	flavour	VBN
12519	885	4	apples	apple	NNS
12519	885	5	,	,	,
12519	885	6	bake	bake	NN
12519	885	7	,	,	,
12519	885	8	but	but	CC
12519	885	9	do	do	VBP
12519	885	10	not	not	RB
12519	885	11	burn	burn	VB
12519	885	12	them	-PRON-	PRP
12519	885	13	,	,	,
12519	885	14	rub	rub	VB
12519	885	15	them	-PRON-	PRP
12519	885	16	through	through	IN
12519	885	17	a	a	DT
12519	885	18	sieve	sieve	NN
12519	885	19	,	,	,
12519	885	20	take	take	VB
12519	885	21	one	one	CD
12519	885	22	pound	pound	NN
12519	885	23	of	of	IN
12519	885	24	the	the	DT
12519	885	25	apples	apple	NNS
12519	885	26	so	so	RB
12519	885	27	prepared	prepared	JJ
12519	885	28	,	,	,
12519	885	29	mix	mix	VB
12519	885	30	with	with	IN
12519	885	31	it	-PRON-	PRP
12519	885	32	,	,	,
12519	885	33	while	while	IN
12519	885	34	hot	hot	JJ
12519	885	35	,	,	,
12519	885	36	half	half	PDT
12519	885	37	a	a	DT
12519	885	38	pound	pound	NN
12519	885	39	of	of	IN
12519	885	40	butter	butter	NN
12519	885	41	,	,	,
12519	885	42	and	and	CC
12519	885	43	half	half	PDT
12519	885	44	a	a	DT
12519	885	45	pound	pound	NN
12519	885	46	of	of	IN
12519	885	47	powdered	powdered	JJ
12519	885	48	sugar	sugar	NN
12519	885	49	;	;	:
12519	885	50	the	the	DT
12519	885	51	rinds	rind	NNS
12519	885	52	of	of	IN
12519	885	53	two	two	CD
12519	885	54	lemons	lemon	NNS
12519	885	55	grated	grate	VBN
12519	885	56	--	--	:
12519	885	57	and	and	CC
12519	885	58	when	when	WRB
12519	885	59	cold	cold	JJ
12519	885	60	,	,	,
12519	885	61	add	add	VBP
12519	885	62	six	six	CD
12519	885	63	eggs	egg	NNS
12519	885	64	well	well	RB
12519	885	65	beaten	beat	VBN
12519	885	66	;	;	:
12519	885	67	put	put	VB
12519	885	68	a	a	DT
12519	885	69	paste	paste	NN
12519	885	70	in	in	IN
12519	885	71	the	the	DT
12519	885	72	bottom	bottom	NN
12519	885	73	of	of	IN
12519	885	74	a	a	DT
12519	885	75	dish	dish	NN
12519	885	76	,	,	,
12519	885	77	and	and	CC
12519	885	78	pour	pour	VB
12519	885	79	in	in	IN
12519	885	80	the	the	DT
12519	885	81	apples	apple	NNS
12519	885	82	--	--	:
12519	885	83	half	half	PDT
12519	885	84	an	an	DT
12519	885	85	hour	hour	NN
12519	885	86	will	will	MD
12519	885	87	bake	bake	VB
12519	885	88	it	-PRON-	PRP
12519	885	89	;	;	:
12519	885	90	sift	sift	VB
12519	885	91	a	a	DT
12519	885	92	little	little	JJ
12519	885	93	sugar	sugar	NN
12519	885	94	on	on	IN
12519	885	95	the	the	DT
12519	885	96	apples	apple	NNS
12519	885	97	when	when	WRB
12519	885	98	baked	bake	VBD
12519	885	99	.	.	.
12519	886	1	*	*	NFP
12519	886	2	*	*	NFP
12519	886	3	*	*	NFP
12519	886	4	*	*	NFP
12519	886	5	*	*	NFP
12519	886	6	A	a	DT
12519	886	7	NICE	NICE	NNP
12519	886	8	BOILED	BOILED	NNP
12519	886	9	PUDDING	pudding	NN
12519	886	10	.	.	.
12519	887	1	Make	make	VB
12519	887	2	up	up	RP
12519	887	3	a	a	DT
12519	887	4	pint	pint	NN
12519	887	5	of	of	IN
12519	887	6	flour	flour	NN
12519	887	7	at	at	IN
12519	887	8	sun	sun	NN
12519	887	9	rise	rise	NN
12519	887	10	,	,	,
12519	887	11	exactly	exactly	RB
12519	887	12	as	as	IN
12519	887	13	you	-PRON-	PRP
12519	887	14	do	do	VBP
12519	887	15	for	for	IN
12519	887	16	bread	bread	NN
12519	887	17	;	;	:
12519	887	18	see	see	VB
12519	887	19	that	that	IN
12519	887	20	it	-PRON-	PRP
12519	887	21	rises	rise	VBZ
12519	887	22	well	well	RB
12519	887	23	--	--	:
12519	887	24	have	have	VB
12519	887	25	a	a	DT
12519	887	26	large	large	JJ
12519	887	27	pot	pot	NN
12519	887	28	of	of	IN
12519	887	29	water	water	NN
12519	887	30	boiling	boiling	NN
12519	887	31	;	;	:
12519	887	32	and	and	CC
12519	887	33	half	half	PDT
12519	887	34	an	an	DT
12519	887	35	hour	hour	NN
12519	887	36	before	before	IN
12519	887	37	the	the	DT
12519	887	38	puddings	pudding	NNS
12519	887	39	are	be	VBP
12519	887	40	to	to	TO
12519	887	41	go	go	VB
12519	887	42	to	to	IN
12519	887	43	table	table	NN
12519	887	44	,	,	,
12519	887	45	make	make	VB
12519	887	46	the	the	DT
12519	887	47	dough	dough	NN
12519	887	48	in	in	IN
12519	887	49	balls	ball	NNS
12519	887	50	,	,	,
12519	887	51	the	the	DT
12519	887	52	size	size	NN
12519	887	53	of	of	IN
12519	887	54	a	a	DT
12519	887	55	goose	goose	JJ
12519	887	56	egg	egg	NN
12519	887	57	;	;	:
12519	887	58	throw	throw	VB
12519	887	59	them	-PRON-	PRP
12519	887	60	in	in	IN
12519	887	61	the	the	DT
12519	887	62	water	water	NN
12519	887	63	,	,	,
12519	887	64	and	and	CC
12519	887	65	boil	boil	VB
12519	887	66	them	-PRON-	PRP
12519	887	67	quickly	quickly	RB
12519	887	68	,	,	,
12519	887	69	keeping	keep	VBG
12519	887	70	the	the	DT
12519	887	71	pot	pot	NN
12519	887	72	covered	cover	VBN
12519	887	73	:	:	:
12519	887	74	they	-PRON-	PRP
12519	887	75	must	must	MD
12519	887	76	be	be	VB
12519	887	77	torn	tear	VBN
12519	887	78	asunder	asunder	RB
12519	887	79	,	,	,
12519	887	80	as	as	IN
12519	887	81	cutting	cutting	NN
12519	887	82	will	will	MD
12519	887	83	make	make	VB
12519	887	84	them	-PRON-	PRP
12519	887	85	heavy	heavy	JJ
12519	887	86	;	;	:
12519	887	87	eat	eat	VB
12519	887	88	them	-PRON-	PRP
12519	887	89	with	with	IN
12519	887	90	powdered	powdered	JJ
12519	887	91	sugar	sugar	NN
12519	887	92	,	,	,
12519	887	93	butter	butter	NN
12519	887	94	,	,	,
12519	887	95	and	and	CC
12519	887	96	grated	grate	VBD
12519	887	97	nutmeg	nutmeg	NNP
12519	887	98	.	.	.
12519	888	1	*	*	NFP
12519	888	2	*	*	NFP
12519	888	3	*	*	NFP
12519	888	4	*	*	NFP
12519	888	5	*	*	NFP
12519	888	6	AN	an	NN
12519	888	7	EXCELLENT	excellent	NN
12519	888	8	AND	and	CC
12519	888	9	CHEAP	cheap	JJ
12519	888	10	DESSERT	dessert	NN
12519	888	11	DISH	DISH	NNS
12519	888	12	.	.	.
12519	889	1	Wash	wash	VB
12519	889	2	a	a	DT
12519	889	3	pint	pint	NN
12519	889	4	of	of	IN
12519	889	5	small	small	JJ
12519	889	6	homony	homony	NN
12519	889	7	very	very	RB
12519	889	8	clean	clean	JJ
12519	889	9	,	,	,
12519	889	10	and	and	CC
12519	889	11	boil	boil	VB
12519	889	12	it	-PRON-	PRP
12519	889	13	tender	tender	JJ
12519	889	14	;	;	:
12519	889	15	add	add	VB
12519	889	16	an	an	DT
12519	889	17	equal	equal	JJ
12519	889	18	quantity	quantity	NN
12519	889	19	of	of	IN
12519	889	20	corn	corn	NN
12519	889	21	meal	meal	NN
12519	889	22	,	,	,
12519	889	23	make	make	VB
12519	889	24	it	-PRON-	PRP
12519	889	25	into	into	IN
12519	889	26	a	a	DT
12519	889	27	batter	batter	NN
12519	889	28	with	with	IN
12519	889	29	eggs	egg	NNS
12519	889	30	,	,	,
12519	889	31	milk	milk	NN
12519	889	32	,	,	,
12519	889	33	and	and	CC
12519	889	34	a	a	DT
12519	889	35	piece	piece	NN
12519	889	36	of	of	IN
12519	889	37	butter	butter	NN
12519	889	38	;	;	:
12519	889	39	bake	bake	VB
12519	889	40	it	-PRON-	PRP
12519	889	41	like	like	IN
12519	889	42	batter	batter	NN
12519	889	43	cakes	cake	NNS
12519	889	44	on	on	IN
12519	889	45	a	a	DT
12519	889	46	griddle	griddle	NN
12519	889	47	,	,	,
12519	889	48	and	and	CC
12519	889	49	eat	eat	VB
12519	889	50	it	-PRON-	PRP
12519	889	51	with	with	IN
12519	889	52	butter	butter	NN
12519	889	53	and	and	CC
12519	889	54	molasses	molasse	NNS
12519	889	55	.	.	.
12519	890	1	*	*	NFP
12519	890	2	*	*	NFP
12519	890	3	*	*	NFP
12519	890	4	*	*	NFP
12519	890	5	*	*	NFP
12519	890	6	SLICED	SLICED	NNP
12519	890	7	APPLE	APPLE	NNP
12519	890	8	PUDDING	pudding	NN
12519	890	9	.	.	.
12519	891	1	Beat	beat	VB
12519	891	2	six	six	CD
12519	891	3	eggs	egg	NNS
12519	891	4	very	very	RB
12519	891	5	light	light	JJ
12519	891	6	,	,	,
12519	891	7	add	add	VB
12519	891	8	a	a	DT
12519	891	9	pint	pint	NN
12519	891	10	of	of	IN
12519	891	11	rich	rich	JJ
12519	891	12	milk	milk	NN
12519	891	13	,	,	,
12519	891	14	pare	pare	VBP
12519	891	15	some	some	DT
12519	891	16	apples	apple	NNS
12519	891	17	or	or	CC
12519	891	18	peaches	peach	NNS
12519	891	19	--	--	:
12519	891	20	slice	slice	VB
12519	891	21	them	-PRON-	PRP
12519	891	22	thin	thin	RB
12519	891	23	,	,	,
12519	891	24	make	make	VBP
12519	891	25	the	the	DT
12519	891	26	eggs	egg	NNS
12519	891	27	and	and	CC
12519	891	28	milk	milk	NN
12519	891	29	into	into	IN
12519	891	30	a	a	DT
12519	891	31	tolerably	tolerably	RB
12519	891	32	thick	thick	JJ
12519	891	33	batter	batter	NN
12519	891	34	with	with	IN
12519	891	35	flour	flour	NN
12519	891	36	,	,	,
12519	891	37	add	add	VB
12519	891	38	a	a	DT
12519	891	39	small	small	JJ
12519	891	40	cup	cup	NN
12519	891	41	of	of	IN
12519	891	42	melted	melted	JJ
12519	891	43	butter	butter	NN
12519	891	44	,	,	,
12519	891	45	put	put	VBN
12519	891	46	in	in	IN
12519	891	47	the	the	DT
12519	891	48	fruit	fruit	NN
12519	891	49	,	,	,
12519	891	50	and	and	CC
12519	891	51	bake	bake	VB
12519	891	52	it	-PRON-	PRP
12519	891	53	in	in	IN
12519	891	54	a	a	DT
12519	891	55	deep	deep	JJ
12519	891	56	dish	dish	NN
12519	891	57	--	--	:
12519	891	58	eat	eat	VB
12519	891	59	with	with	IN
12519	891	60	sugar	sugar	NN
12519	891	61	,	,	,
12519	891	62	butter	butter	NN
12519	891	63	,	,	,
12519	891	64	and	and	CC
12519	891	65	nutmeg	nutmeg	NNP
12519	891	66	.	.	.
12519	892	1	*	*	NFP
12519	892	2	*	*	NFP
12519	892	3	*	*	NFP
12519	892	4	*	*	NFP
12519	892	5	*	*	NFP
12519	892	6	BAKED	BAKED	NNP
12519	892	7	INDIAN	INDIAN	NNP
12519	892	8	MEAL	MEAL	NNP
12519	892	9	PUDDING	pudding	NN
12519	892	10	.	.	.
12519	893	1	Boil	Boil	NNP
12519	893	2	one	one	CD
12519	893	3	quart	quart	NN
12519	893	4	of	of	IN
12519	893	5	milk	milk	NN
12519	893	6	,	,	,
12519	893	7	mix	mix	VB
12519	893	8	in	in	IN
12519	893	9	it	-PRON-	PRP
12519	893	10	two	two	CD
12519	893	11	gills	gill	NNS
12519	893	12	and	and	CC
12519	893	13	a	a	DT
12519	893	14	half	half	NN
12519	893	15	of	of	IN
12519	893	16	corn	corn	NN
12519	893	17	meal	meal	NN
12519	893	18	very	very	RB
12519	893	19	smoothly	smoothly	RB
12519	893	20	,	,	,
12519	893	21	seven	seven	CD
12519	893	22	eggs	egg	NNS
12519	893	23	well	well	RB
12519	893	24	beaten	beat	VBN
12519	893	25	,	,	,
12519	893	26	a	a	DT
12519	893	27	gill	gill	NN
12519	893	28	of	of	IN
12519	893	29	molasses	molasse	NNS
12519	893	30	,	,	,
12519	893	31	and	and	CC
12519	893	32	a	a	DT
12519	893	33	good	good	JJ
12519	893	34	piece	piece	NN
12519	893	35	of	of	IN
12519	893	36	butter	butter	NN
12519	893	37	,	,	,
12519	893	38	bake	bake	VB
12519	893	39	it	-PRON-	PRP
12519	893	40	two	two	CD
12519	893	41	hours	hour	NNS
12519	893	42	.	.	.
12519	894	1	*	*	NFP
12519	894	2	*	*	NFP
12519	894	3	*	*	NFP
12519	894	4	*	*	NFP
12519	894	5	*	*	NFP
12519	894	6	BOILED	BOILED	NNP
12519	894	7	INDIAN	INDIAN	NNP
12519	894	8	MEAL	MEAL	NNP
12519	894	9	PUDDING	pudding	NN
12519	894	10	.	.	.
12519	895	1	Mix	mix	VB
12519	895	2	one	one	CD
12519	895	3	quart	quart	NN
12519	895	4	of	of	IN
12519	895	5	corn	corn	NN
12519	895	6	meal	meal	NN
12519	895	7	,	,	,
12519	895	8	with	with	IN
12519	895	9	three	three	CD
12519	895	10	quarts	quart	NNS
12519	895	11	of	of	IN
12519	895	12	milk	milk	NN
12519	895	13	;	;	:
12519	895	14	take	take	VB
12519	895	15	care	care	NN
12519	895	16	it	-PRON-	PRP
12519	895	17	be	be	VB
12519	895	18	not	not	RB
12519	895	19	lumpy	lumpy	JJ
12519	895	20	--	--	:
12519	895	21	add	add	VB
12519	895	22	three	three	CD
12519	895	23	eggs	egg	NNS
12519	895	24	and	and	CC
12519	895	25	a	a	DT
12519	895	26	gill	gill	NN
12519	895	27	of	of	IN
12519	895	28	molasses	molasse	NNS
12519	895	29	;	;	:
12519	895	30	it	-PRON-	PRP
12519	895	31	must	must	MD
12519	895	32	be	be	VB
12519	895	33	put	put	VBN
12519	895	34	on	on	RP
12519	895	35	at	at	IN
12519	895	36	sun	sun	NN
12519	895	37	rise	rise	NN
12519	895	38	,	,	,
12519	895	39	to	to	TO
12519	895	40	eat	eat	VB
12519	895	41	at	at	IN
12519	895	42	three	three	CD
12519	895	43	o'clock	o'clock	NN
12519	895	44	;	;	:
12519	895	45	the	the	DT
12519	895	46	great	great	JJ
12519	895	47	art	art	NN
12519	895	48	in	in	IN
12519	895	49	this	this	DT
12519	895	50	pudding	pudding	NN
12519	895	51	is	be	VBZ
12519	895	52	tying	tie	VBG
12519	895	53	the	the	DT
12519	895	54	bag	bag	NN
12519	895	55	properly	properly	RB
12519	895	56	,	,	,
12519	895	57	as	as	IN
12519	895	58	the	the	DT
12519	895	59	meal	meal	NN
12519	895	60	swells	swell	VBZ
12519	895	61	very	very	RB
12519	895	62	much	much	RB
12519	895	63	.	.	.
12519	896	1	*	*	NFP
12519	896	2	*	*	NFP
12519	896	3	*	*	NFP
12519	896	4	*	*	NFP
12519	896	5	*	*	NFP
12519	896	6	PUMPKIN	pumpkin	NN
12519	896	7	PUDDING	pudding	NN
12519	896	8	.	.	.
12519	897	1	Stew	stew	VB
12519	897	2	a	a	DT
12519	897	3	fine	fine	JJ
12519	897	4	sweet	sweet	JJ
12519	897	5	pumpkin	pumpkin	NN
12519	897	6	till	till	IN
12519	897	7	soft	soft	JJ
12519	897	8	and	and	CC
12519	897	9	dry	dry	JJ
12519	897	10	;	;	:
12519	897	11	rub	rub	VB
12519	897	12	it	-PRON-	PRP
12519	897	13	through	through	IN
12519	897	14	a	a	DT
12519	897	15	sieve	sieve	NN
12519	897	16	,	,	,
12519	897	17	mix	mix	VB
12519	897	18	with	with	IN
12519	897	19	the	the	DT
12519	897	20	pulp	pulp	NN
12519	897	21	six	six	CD
12519	897	22	eggs	egg	NNS
12519	897	23	quite	quite	RB
12519	897	24	light	light	JJ
12519	897	25	,	,	,
12519	897	26	a	a	DT
12519	897	27	quarter	quarter	NN
12519	897	28	of	of	IN
12519	897	29	a	a	DT
12519	897	30	pound	pound	NN
12519	897	31	of	of	IN
12519	897	32	butter	butter	NN
12519	897	33	,	,	,
12519	897	34	half	half	PDT
12519	897	35	a	a	DT
12519	897	36	pint	pint	NN
12519	897	37	of	of	IN
12519	897	38	new	new	JJ
12519	897	39	milk	milk	NN
12519	897	40	,	,	,
12519	897	41	some	some	DT
12519	897	42	pounded	pound	VBD
12519	897	43	ginger	ginger	NN
12519	897	44	and	and	CC
12519	897	45	nutmeg	nutmeg	NNP
12519	897	46	,	,	,
12519	897	47	a	a	DT
12519	897	48	wine	wine	NN
12519	897	49	glass	glass	NN
12519	897	50	of	of	IN
12519	897	51	brandy	brandy	NN
12519	897	52	,	,	,
12519	897	53	and	and	CC
12519	897	54	sugar	sugar	NN
12519	897	55	to	to	IN
12519	897	56	your	-PRON-	PRP$
12519	897	57	taste	taste	NN
12519	897	58	.	.	.
12519	898	1	Should	Should	MD
12519	898	2	it	-PRON-	PRP
12519	898	3	be	be	VB
12519	898	4	too	too	RB
12519	898	5	liquid	liquid	JJ
12519	898	6	,	,	,
12519	898	7	stew	stew	VBP
12519	898	8	it	-PRON-	PRP
12519	898	9	a	a	DT
12519	898	10	little	little	JJ
12519	898	11	drier	drier	NN
12519	898	12	,	,	,
12519	898	13	put	put	VBD
12519	898	14	a	a	DT
12519	898	15	paste	paste	NN
12519	898	16	round	round	IN
12519	898	17	the	the	DT
12519	898	18	edges	edge	NNS
12519	898	19	,	,	,
12519	898	20	and	and	CC
12519	898	21	in	in	IN
12519	898	22	the	the	DT
12519	898	23	bottom	bottom	NN
12519	898	24	of	of	IN
12519	898	25	a	a	DT
12519	898	26	shallow	shallow	JJ
12519	898	27	dish	dish	NN
12519	898	28	or	or	CC
12519	898	29	plate	plate	NN
12519	898	30	--	--	:
12519	898	31	pour	pour	VB
12519	898	32	in	in	IN
12519	898	33	the	the	DT
12519	898	34	mixture	mixture	NN
12519	898	35	,	,	,
12519	898	36	cut	cut	VB
12519	898	37	some	some	DT
12519	898	38	thin	thin	JJ
12519	898	39	bits	bit	NNS
12519	898	40	of	of	IN
12519	898	41	paste	paste	NN
12519	898	42	,	,	,
12519	898	43	twist	twist	VB
12519	898	44	them	-PRON-	PRP
12519	898	45	,	,	,
12519	898	46	and	and	CC
12519	898	47	lay	lie	VBD
12519	898	48	them	-PRON-	PRP
12519	898	49	across	across	IN
12519	898	50	the	the	DT
12519	898	51	top	top	NN
12519	898	52	,	,	,
12519	898	53	and	and	CC
12519	898	54	bake	bake	VB
12519	898	55	it	-PRON-	PRP
12519	898	56	nicely	nicely	RB
12519	898	57	.	.	.
12519	899	1	*	*	NFP
12519	899	2	*	*	NFP
12519	899	3	*	*	NFP
12519	899	4	*	*	NFP
12519	899	5	*	*	NFP
12519	899	6	FAYETTE	fayette	NN
12519	899	7	PUDDING	pudding	NN
12519	899	8	.	.	.
12519	900	1	Slice	slice	VB
12519	900	2	a	a	DT
12519	900	3	loaf	loaf	NN
12519	900	4	of	of	IN
12519	900	5	bread	bread	NN
12519	900	6	tolerably	tolerably	RB
12519	900	7	thick	thick	JJ
12519	900	8	--	--	:
12519	900	9	lay	lie	VBD
12519	900	10	the	the	DT
12519	900	11	slices	slice	NNS
12519	900	12	in	in	IN
12519	900	13	the	the	DT
12519	900	14	bottom	bottom	NN
12519	900	15	of	of	IN
12519	900	16	a	a	DT
12519	900	17	dish	dish	NN
12519	900	18	,	,	,
12519	900	19	cutting	cut	VBG
12519	900	20	them	-PRON-	PRP
12519	900	21	so	so	IN
12519	900	22	as	as	IN
12519	900	23	to	to	TO
12519	900	24	cover	cover	VB
12519	900	25	it	-PRON-	PRP
12519	900	26	completely	completely	RB
12519	900	27	;	;	:
12519	900	28	sprinkle	sprinkle	VB
12519	900	29	some	some	DT
12519	900	30	sugar	sugar	NN
12519	900	31	and	and	CC
12519	900	32	nutmeg	nutmeg	NN
12519	900	33	,	,	,
12519	900	34	with	with	IN
12519	900	35	a	a	DT
12519	900	36	little	little	JJ
12519	900	37	butter	butter	NN
12519	900	38	,	,	,
12519	900	39	on	on	IN
12519	900	40	each	each	DT
12519	900	41	layer	layer	NN
12519	900	42	;	;	:
12519	900	43	when	when	WRB
12519	900	44	all	all	DT
12519	900	45	are	be	VBP
12519	900	46	in	in	IN
12519	900	47	,	,	,
12519	900	48	pour	pour	VB
12519	900	49	on	on	IN
12519	900	50	a	a	DT
12519	900	51	quart	quart	NN
12519	900	52	of	of	IN
12519	900	53	good	good	JJ
12519	900	54	boiled	boil	VBN
12519	900	55	custard	custard	NN
12519	900	56	sweetened	sweeten	VBN
12519	900	57	--	--	:
12519	900	58	serve	serve	VB
12519	900	59	it	-PRON-	PRP
12519	900	60	up	up	RP
12519	900	61	cold	cold	JJ
12519	900	62	.	.	.
12519	901	1	*	*	NFP
12519	901	2	*	*	NFP
12519	901	3	*	*	NFP
12519	901	4	*	*	NFP
12519	901	5	*	*	NFP
12519	901	6	MACCARONI	maccaroni	NN
12519	901	7	PUDDING	pudding	NN
12519	901	8	.	.	.
12519	902	1	Simmer	Simmer	NNP
12519	902	2	half	half	PDT
12519	902	3	a	a	DT
12519	902	4	pound	pound	NN
12519	902	5	of	of	IN
12519	902	6	maccaroni	maccaroni	JJ
12519	902	7	in	in	IN
12519	902	8	a	a	DT
12519	902	9	plenty	plenty	NN
12519	902	10	of	of	IN
12519	902	11	water	water	NN
12519	902	12	,	,	,
12519	902	13	with	with	IN
12519	902	14	a	a	DT
12519	902	15	table	table	NN
12519	902	16	-	-	HYPH
12519	902	17	spoonful	spoonful	JJ
12519	902	18	of	of	IN
12519	902	19	salt	salt	NN
12519	902	20	,	,	,
12519	902	21	till	till	IN
12519	902	22	tender	tender	NN
12519	902	23	,	,	,
12519	902	24	but	but	CC
12519	902	25	not	not	RB
12519	902	26	broke	broke	JJ
12519	902	27	--	--	:
12519	902	28	strain	strain	VB
12519	902	29	it	-PRON-	PRP
12519	902	30	,	,	,
12519	902	31	beat	beat	VBD
12519	902	32	five	five	CD
12519	902	33	yelks	yelk	NNS
12519	902	34	,	,	,
12519	902	35	two	two	CD
12519	902	36	whites	white	NNS
12519	902	37	of	of	IN
12519	902	38	eggs	egg	NNS
12519	902	39	,	,	,
12519	902	40	half	half	PDT
12519	902	41	a	a	DT
12519	902	42	pint	pint	NN
12519	902	43	of	of	IN
12519	902	44	cream	cream	NN
12519	902	45	--	--	:
12519	902	46	mince	mince	VB
12519	902	47	white	white	JJ
12519	902	48	meat	meat	NN
12519	902	49	and	and	CC
12519	902	50	boiled	boil	VBN
12519	902	51	ham	ham	NN
12519	902	52	very	very	RB
12519	902	53	fine	fine	JJ
12519	902	54	,	,	,
12519	902	55	add	add	VB
12519	902	56	three	three	CD
12519	902	57	spoonsful	spoonsful	NN
12519	902	58	of	of	IN
12519	902	59	grated	grate	VBN
12519	902	60	cheese	cheese	NN
12519	902	61	,	,	,
12519	902	62	pepper	pepper	NN
12519	902	63	and	and	CC
12519	902	64	salt	salt	NN
12519	902	65	;	;	:
12519	902	66	mix	mix	VB
12519	902	67	these	these	DT
12519	902	68	with	with	IN
12519	902	69	the	the	DT
12519	902	70	maccaroni	maccaroni	NN
12519	902	71	,	,	,
12519	902	72	butter	butter	VB
12519	902	73	the	the	DT
12519	902	74	mould	mould	NN
12519	902	75	,	,	,
12519	902	76	put	put	VB
12519	902	77	it	-PRON-	PRP
12519	902	78	in	in	RP
12519	902	79	,	,	,
12519	902	80	and	and	CC
12519	902	81	steam	steam	VB
12519	902	82	it	-PRON-	PRP
12519	902	83	in	in	IN
12519	902	84	a	a	DT
12519	902	85	pan	pan	NN
12519	902	86	of	of	IN
12519	902	87	boiling	boil	VBG
12519	902	88	water	water	NN
12519	902	89	for	for	IN
12519	902	90	an	an	DT
12519	902	91	hour	hour	NN
12519	902	92	--	--	:
12519	902	93	serve	serve	VB
12519	902	94	with	with	IN
12519	902	95	rich	rich	JJ
12519	902	96	gravy	gravy	NN
12519	902	97	.	.	.
12519	903	1	*	*	NFP
12519	903	2	*	*	NFP
12519	903	3	*	*	NFP
12519	903	4	*	*	NFP
12519	903	5	*	*	NFP
12519	903	6	POTATO	potato	NN
12519	903	7	PASTE	PASTE	NNP
12519	903	8	.	.	.
12519	904	1	Boil	Boil	NNP
12519	904	2	mealy	mealy	NNP
12519	904	3	potatos	potatos	NNP
12519	904	4	quite	quite	RB
12519	904	5	soft	soft	JJ
12519	904	6	,	,	,
12519	904	7	first	first	RB
12519	904	8	taking	take	VBG
12519	904	9	off	off	RP
12519	904	10	the	the	DT
12519	904	11	skins	skin	NNS
12519	904	12	;	;	:
12519	904	13	rub	rub	VB
12519	904	14	them	-PRON-	PRP
12519	904	15	while	while	RB
12519	904	16	hot	hot	JJ
12519	904	17	through	through	IN
12519	904	18	a	a	DT
12519	904	19	sieve	sieve	NN
12519	904	20	,	,	,
12519	904	21	put	put	VBD
12519	904	22	them	-PRON-	PRP
12519	904	23	in	in	IN
12519	904	24	a	a	DT
12519	904	25	stew	stew	JJ
12519	904	26	pan	pan	NN
12519	904	27	over	over	IN
12519	904	28	the	the	DT
12519	904	29	fire	fire	NN
12519	904	30	,	,	,
12519	904	31	with	with	IN
12519	904	32	as	as	RB
12519	904	33	much	much	JJ
12519	904	34	water	water	NN
12519	904	35	as	as	IN
12519	904	36	will	will	MD
12519	904	37	make	make	VB
12519	904	38	it	-PRON-	PRP
12519	904	39	the	the	DT
12519	904	40	consistence	consistence	NN
12519	904	41	of	of	IN
12519	904	42	thick	thick	JJ
12519	904	43	mush	mush	NN
12519	904	44	;	;	:
12519	904	45	sift	sift	VB
12519	904	46	one	one	CD
12519	904	47	quart	quart	NN
12519	904	48	of	of	IN
12519	904	49	flour	flour	NN
12519	904	50	,	,	,
12519	904	51	and	and	CC
12519	904	52	make	make	VB
12519	904	53	it	-PRON-	PRP
12519	904	54	into	into	IN
12519	904	55	a	a	DT
12519	904	56	paste	paste	NN
12519	904	57	;	;	:
12519	904	58	with	with	IN
12519	904	59	this	this	DT
12519	904	60	mush	mush	NN
12519	904	61	,	,	,
12519	904	62	knead	knead	VB
12519	904	63	it	-PRON-	PRP
12519	904	64	till	till	IN
12519	904	65	light	light	NN
12519	904	66	,	,	,
12519	904	67	roll	roll	VB
12519	904	68	it	-PRON-	PRP
12519	904	69	out	out	RP
12519	904	70	thin	thin	RB
12519	904	71	,	,	,
12519	904	72	make	make	VBP
12519	904	73	the	the	DT
12519	904	74	dumplins	dumplin	NNS
12519	904	75	small	small	JJ
12519	904	76	--	--	:
12519	904	77	fill	fill	VB
12519	904	78	them	-PRON-	PRP
12519	904	79	with	with	IN
12519	904	80	apples	apple	NNS
12519	904	81	,	,	,
12519	904	82	or	or	CC
12519	904	83	any	any	DT
12519	904	84	other	other	JJ
12519	904	85	fruit	fruit	NN
12519	904	86	--	--	:
12519	904	87	tie	tie	VB
12519	904	88	them	-PRON-	PRP
12519	904	89	up	up	RP
12519	904	90	in	in	IN
12519	904	91	a	a	DT
12519	904	92	thick	thick	JJ
12519	904	93	cloth	cloth	NN
12519	904	94	,	,	,
12519	904	95	and	and	CC
12519	904	96	boil	boil	VB
12519	904	97	them	-PRON-	PRP
12519	904	98	nicely	nicely	RB
12519	904	99	--	--	:
12519	904	100	eat	eat	VB
12519	904	101	them	-PRON-	PRP
12519	904	102	with	with	IN
12519	904	103	butter	butter	NN
12519	904	104	,	,	,
12519	904	105	sugar	sugar	NN
12519	904	106	,	,	,
12519	904	107	and	and	CC
12519	904	108	nutmeg	nutmeg	NNP
12519	904	109	.	.	.
12519	905	1	*	*	NFP
12519	905	2	*	*	NFP
12519	905	3	*	*	NFP
12519	905	4	*	*	NFP
12519	905	5	*	*	NFP
12519	905	6	COMPOTE	compote	NN
12519	905	7	OF	of	IN
12519	905	8	APPLES	apple	NNS
12519	905	9	.	.	.
12519	906	1	Pare	pare	VB
12519	906	2	and	and	CC
12519	906	3	core	core	VB
12519	906	4	the	the	DT
12519	906	5	apples	apple	NNS
12519	906	6	,	,	,
12519	906	7	and	and	CC
12519	906	8	if	if	IN
12519	906	9	you	-PRON-	PRP
12519	906	10	prefer	prefer	VBP
12519	906	11	it	-PRON-	PRP
12519	906	12	,	,	,
12519	906	13	cut	cut	VBD
12519	906	14	them	-PRON-	PRP
12519	906	15	in	in	IN
12519	906	16	four	four	CD
12519	906	17	,	,	,
12519	906	18	wash	wash	VB
12519	906	19	them	-PRON-	PRP
12519	906	20	clean	clean	JJ
12519	906	21	,	,	,
12519	906	22	and	and	CC
12519	906	23	put	put	VBD
12519	906	24	them	-PRON-	PRP
12519	906	25	in	in	IN
12519	906	26	a	a	DT
12519	906	27	pan	pan	NN
12519	906	28	with	with	IN
12519	906	29	water	water	NN
12519	906	30	and	and	CC
12519	906	31	sugar	sugar	NN
12519	906	32	enough	enough	RB
12519	906	33	to	to	TO
12519	906	34	cover	cover	VB
12519	906	35	them	-PRON-	PRP
12519	906	36	;	;	:
12519	906	37	add	add	VB
12519	906	38	cinnamon	cinnamon	NN
12519	906	39	and	and	CC
12519	906	40	lemon	lemon	NN
12519	906	41	peel	peel	NN
12519	906	42	,	,	,
12519	906	43	which	which	WDT
12519	906	44	has	have	VBZ
12519	906	45	been	be	VBN
12519	906	46	previously	previously	RB
12519	906	47	soaked	soak	VBN
12519	906	48	,	,	,
12519	906	49	scraped	scrape	VBN
12519	906	50	on	on	IN
12519	906	51	the	the	DT
12519	906	52	inside	inside	NN
12519	906	53	,	,	,
12519	906	54	and	and	CC
12519	906	55	cut	cut	VBN
12519	906	56	in	in	IN
12519	906	57	strings	string	NNS
12519	906	58	;	;	:
12519	906	59	boil	boil	VB
12519	906	60	them	-PRON-	PRP
12519	906	61	gently	gently	RB
12519	906	62	until	until	IN
12519	906	63	the	the	DT
12519	906	64	apples	apple	NNS
12519	906	65	are	be	VBP
12519	906	66	done	do	VBN
12519	906	67	,	,	,
12519	906	68	take	take	VB
12519	906	69	them	-PRON-	PRP
12519	906	70	out	out	RP
12519	906	71	in	in	IN
12519	906	72	a	a	DT
12519	906	73	deep	deep	JJ
12519	906	74	dish	dish	NN
12519	906	75	,	,	,
12519	906	76	boil	boil	VB
12519	906	77	the	the	DT
12519	906	78	syrup	syrup	NN
12519	906	79	to	to	IN
12519	906	80	a	a	DT
12519	906	81	proper	proper	JJ
12519	906	82	consistency	consistency	NN
12519	906	83	,	,	,
12519	906	84	and	and	CC
12519	906	85	pour	pour	VB
12519	906	86	it	-PRON-	PRP
12519	906	87	on	on	IN
12519	906	88	them	-PRON-	PRP
12519	906	89	:	:	:
12519	906	90	it	-PRON-	PRP
12519	906	91	will	will	MD
12519	906	92	take	take	VB
12519	906	93	a	a	DT
12519	906	94	pound	pound	NN
12519	906	95	of	of	IN
12519	906	96	sugar	sugar	NN
12519	906	97	for	for	IN
12519	906	98	a	a	DT
12519	906	99	large	large	JJ
12519	906	100	dish	dish	NN
12519	906	101	.	.	.
12519	907	1	*	*	NFP
12519	907	2	*	*	NFP
12519	907	3	*	*	NFP
12519	907	4	*	*	NFP
12519	907	5	*	*	NFP
12519	907	6	CHARLOTTE	CHARLOTTE	NNP
12519	907	7	.	.	.
12519	908	1	Stew	stew	VB
12519	908	2	any	any	DT
12519	908	3	kind	kind	NN
12519	908	4	of	of	IN
12519	908	5	fruit	fruit	NN
12519	908	6	,	,	,
12519	908	7	and	and	CC
12519	908	8	season	season	VB
12519	908	9	it	-PRON-	PRP
12519	908	10	in	in	IN
12519	908	11	any	any	DT
12519	908	12	you	-PRON-	PRP
12519	908	13	like	like	UH
12519	908	14	best	best	RB
12519	908	15	;	;	:
12519	908	16	soak	soak	VB
12519	908	17	some	some	DT
12519	908	18	slices	slice	NNS
12519	908	19	of	of	IN
12519	908	20	bread	bread	NN
12519	908	21	in	in	IN
12519	908	22	butter	butter	NN
12519	908	23	;	;	:
12519	908	24	them	-PRON-	PRP
12519	908	25	while	while	IN
12519	908	26	hot	hot	JJ
12519	908	27	,	,	,
12519	908	28	in	in	IN
12519	908	29	the	the	DT
12519	908	30	bottom	bottom	NN
12519	908	31	and	and	CC
12519	908	32	round	round	VB
12519	908	33	the	the	DT
12519	908	34	sides	side	NNS
12519	908	35	of	of	IN
12519	908	36	a	a	DT
12519	908	37	dish	dish	NN
12519	908	38	,	,	,
12519	908	39	which	which	WDT
12519	908	40	has	have	VBZ
12519	908	41	been	be	VBN
12519	908	42	rubbed	rub	VBN
12519	908	43	with	with	IN
12519	908	44	butter	butter	NN
12519	908	45	--	--	:
12519	908	46	put	put	VBN
12519	908	47	in	in	IN
12519	908	48	your	-PRON-	PRP$
12519	908	49	fruit	fruit	NN
12519	908	50	,	,	,
12519	908	51	and	and	CC
12519	908	52	lay	lay	VB
12519	908	53	slices	slice	NNS
12519	908	54	of	of	IN
12519	908	55	bread	bread	NN
12519	908	56	prepared	prepare	VBN
12519	908	57	in	in	IN
12519	908	58	the	the	DT
12519	908	59	same	same	JJ
12519	908	60	manner	manner	NN
12519	908	61	on	on	IN
12519	908	62	the	the	DT
12519	908	63	top	top	NN
12519	908	64	:	:	:
12519	908	65	bake	bake	VB
12519	908	66	it	-PRON-	PRP
12519	908	67	a	a	DT
12519	908	68	few	few	JJ
12519	908	69	minutes	minute	NNS
12519	908	70	,	,	,
12519	908	71	turn	turn	VBP
12519	908	72	it	-PRON-	PRP
12519	908	73	carefully	carefully	RB
12519	908	74	into	into	IN
12519	908	75	another	another	DT
12519	908	76	dish	dish	NN
12519	908	77	,	,	,
12519	908	78	sprinkle	sprinkle	VB
12519	908	79	on	on	IN
12519	908	80	some	some	DT
12519	908	81	powdered	powdered	JJ
12519	908	82	sugar	sugar	NN
12519	908	83	,	,	,
12519	908	84	and	and	CC
12519	908	85	glaze	glaze	VB
12519	908	86	it	-PRON-	PRP
12519	908	87	with	with	IN
12519	908	88	a	a	DT
12519	908	89	salamander	salamander	NN
12519	908	90	.	.	.
12519	909	1	*	*	NFP
12519	909	2	*	*	NFP
12519	909	3	*	*	NFP
12519	909	4	*	*	NFP
12519	909	5	*	*	NFP
12519	909	6	APPLE	APPLE	NNP
12519	909	7	FRITTERS	fritter	NNS
12519	909	8	.	.	.
12519	910	1	Pare	pare	VB
12519	910	2	some	some	DT
12519	910	3	apples	apple	NNS
12519	910	4	,	,	,
12519	910	5	and	and	CC
12519	910	6	cut	cut	VBD
12519	910	7	them	-PRON-	PRP
12519	910	8	in	in	IN
12519	910	9	thin	thin	JJ
12519	910	10	slices	slice	NNS
12519	910	11	--	--	:
12519	910	12	put	put	VBD
12519	910	13	them	-PRON-	PRP
12519	910	14	in	in	IN
12519	910	15	a	a	DT
12519	910	16	bowl	bowl	NN
12519	910	17	,	,	,
12519	910	18	with	with	IN
12519	910	19	a	a	DT
12519	910	20	glass	glass	NN
12519	910	21	of	of	IN
12519	910	22	brandy	brandy	NN
12519	910	23	,	,	,
12519	910	24	some	some	DT
12519	910	25	white	white	JJ
12519	910	26	wine	wine	NN
12519	910	27	,	,	,
12519	910	28	a	a	DT
12519	910	29	quarter	quarter	NN
12519	910	30	of	of	IN
12519	910	31	a	a	DT
12519	910	32	pound	pound	NN
12519	910	33	of	of	IN
12519	910	34	pounded	pound	VBN
12519	910	35	sugar	sugar	NN
12519	910	36	,	,	,
12519	910	37	a	a	DT
12519	910	38	little	little	JJ
12519	910	39	cinnamon	cinnamon	NN
12519	910	40	finely	finely	RB
12519	910	41	powdered	powder	VBN
12519	910	42	,	,	,
12519	910	43	and	and	CC
12519	910	44	the	the	DT
12519	910	45	rind	rind	NN
12519	910	46	of	of	IN
12519	910	47	a	a	DT
12519	910	48	lemon	lemon	NN
12519	910	49	grated	grate	VBN
12519	910	50	;	;	:
12519	910	51	let	let	VB
12519	910	52	them	-PRON-	PRP
12519	910	53	stand	stand	VB
12519	910	54	some	some	DT
12519	910	55	time	time	NN
12519	910	56	,	,	,
12519	910	57	turning	turn	VBG
12519	910	58	them	-PRON-	PRP
12519	910	59	over	over	RP
12519	910	60	frequently	frequently	RB
12519	910	61	;	;	:
12519	910	62	beat	beat	VB
12519	910	63	two	two	CD
12519	910	64	eggs	egg	NNS
12519	910	65	very	very	RB
12519	910	66	light	light	JJ
12519	910	67	,	,	,
12519	910	68	add	add	VB
12519	910	69	one	one	CD
12519	910	70	quarter	quarter	NN
12519	910	71	of	of	IN
12519	910	72	a	a	DT
12519	910	73	pound	pound	NN
12519	910	74	of	of	IN
12519	910	75	flour	flour	NN
12519	910	76	,	,	,
12519	910	77	a	a	DT
12519	910	78	table	table	NN
12519	910	79	-	-	HYPH
12519	910	80	spoonful	spoonful	JJ
12519	910	81	of	of	IN
12519	910	82	melted	melted	JJ
12519	910	83	butter	butter	NN
12519	910	84	,	,	,
12519	910	85	and	and	CC
12519	910	86	as	as	RB
12519	910	87	much	much	JJ
12519	910	88	cold	cold	JJ
12519	910	89	water	water	NN
12519	910	90	as	as	IN
12519	910	91	will	will	MD
12519	910	92	make	make	VB
12519	910	93	a	a	DT
12519	910	94	thin	thin	JJ
12519	910	95	batter	batter	NN
12519	910	96	;	;	:
12519	910	97	drip	drip	VB
12519	910	98	the	the	DT
12519	910	99	apples	apple	NNS
12519	910	100	on	on	IN
12519	910	101	a	a	DT
12519	910	102	sieve	sieve	NN
12519	910	103	,	,	,
12519	910	104	mix	mix	VB
12519	910	105	them	-PRON-	PRP
12519	910	106	with	with	IN
12519	910	107	the	the	DT
12519	910	108	batter	batter	NN
12519	910	109	,	,	,
12519	910	110	take	take	VB
12519	910	111	one	one	CD
12519	910	112	slice	slice	NN
12519	910	113	with	with	IN
12519	910	114	a	a	DT
12519	910	115	spoonful	spoonful	NN
12519	910	116	of	of	IN
12519	910	117	batter	batter	NN
12519	910	118	to	to	IN
12519	910	119	each	each	DT
12519	910	120	fritter	fritter	NN
12519	910	121	,	,	,
12519	910	122	fry	fry	VB
12519	910	123	them	-PRON-	PRP
12519	910	124	quickly	quickly	RB
12519	910	125	of	of	IN
12519	910	126	a	a	DT
12519	910	127	light	light	JJ
12519	910	128	brown	brown	NN
12519	910	129	,	,	,
12519	910	130	drain	drain	VB
12519	910	131	them	-PRON-	PRP
12519	910	132	well	well	RB
12519	910	133	,	,	,
12519	910	134	put	put	VB
12519	910	135	them	-PRON-	PRP
12519	910	136	in	in	IN
12519	910	137	a	a	DT
12519	910	138	dish	dish	NN
12519	910	139	,	,	,
12519	910	140	sprinkling	sprinkle	VBG
12519	910	141	sugar	sugar	NN
12519	910	142	over	over	IN
12519	910	143	each	each	DT
12519	910	144	,	,	,
12519	910	145	and	and	CC
12519	910	146	glaze	glaze	VB
12519	910	147	them	-PRON-	PRP
12519	910	148	nicely	nicely	RB
12519	910	149	.	.	.
12519	911	1	*	*	NFP
12519	911	2	*	*	NFP
12519	911	3	*	*	NFP
12519	911	4	*	*	NFP
12519	911	5	*	*	NFP
12519	911	6	BELL	BELL	NNP
12519	911	7	FRITTERS	fritter	NNS
12519	911	8	.	.	.
12519	912	1	Put	put	VB
12519	912	2	a	a	DT
12519	912	3	piece	piece	NN
12519	912	4	of	of	IN
12519	912	5	butter	butter	NN
12519	912	6	the	the	DT
12519	912	7	size	size	NN
12519	912	8	of	of	IN
12519	912	9	an	an	DT
12519	912	10	egg	egg	NN
12519	912	11	into	into	IN
12519	912	12	a	a	DT
12519	912	13	pint	pint	NN
12519	912	14	of	of	IN
12519	912	15	water	water	NN
12519	912	16	;	;	:
12519	912	17	let	let	VB
12519	912	18	it	-PRON-	PRP
12519	912	19	boil	boil	VB
12519	912	20	a	a	DT
12519	912	21	few	few	JJ
12519	912	22	minutes	minute	NNS
12519	912	23	--	--	:
12519	912	24	thicken	thicken	VB
12519	912	25	it	-PRON-	PRP
12519	912	26	very	very	RB
12519	912	27	smoothly	smoothly	RB
12519	912	28	with	with	IN
12519	912	29	a	a	DT
12519	912	30	pint	pint	NN
12519	912	31	of	of	IN
12519	912	32	flour	flour	NN
12519	912	33	;	;	:
12519	912	34	let	let	VB
12519	912	35	it	-PRON-	PRP
12519	912	36	remain	remain	VB
12519	912	37	a	a	DT
12519	912	38	short	short	JJ
12519	912	39	time	time	NN
12519	912	40	on	on	IN
12519	912	41	the	the	DT
12519	912	42	fire	fire	NN
12519	912	43	,	,	,
12519	912	44	stir	stir	VB
12519	912	45	it	-PRON-	PRP
12519	912	46	all	all	PDT
12519	912	47	the	the	DT
12519	912	48	time	time	NN
12519	912	49	that	that	WDT
12519	912	50	it	-PRON-	PRP
12519	912	51	may	may	MD
12519	912	52	not	not	RB
12519	912	53	stick	stick	VB
12519	912	54	to	to	IN
12519	912	55	the	the	DT
12519	912	56	pan	pan	NN
12519	912	57	,	,	,
12519	912	58	pour	pour	VB
12519	912	59	it	-PRON-	PRP
12519	912	60	in	in	IN
12519	912	61	a	a	DT
12519	912	62	wooden	wooden	JJ
12519	912	63	bowl	bowl	NN
12519	912	64	,	,	,
12519	912	65	add	add	VB
12519	912	66	five	five	CD
12519	912	67	or	or	CC
12519	912	68	six	six	CD
12519	912	69	eggs	egg	NNS
12519	912	70	,	,	,
12519	912	71	breaking	break	VBG
12519	912	72	one	one	CD
12519	912	73	and	and	CC
12519	912	74	beating	beat	VBG
12519	912	75	it	-PRON-	PRP
12519	912	76	in	in	RP
12519	912	77	--	--	:
12519	912	78	then	then	RB
12519	912	79	another	another	DT
12519	912	80	,	,	,
12519	912	81	and	and	CC
12519	912	82	so	so	RB
12519	912	83	on	on	RB
12519	912	84	till	till	IN
12519	912	85	they	-PRON-	PRP
12519	912	86	are	be	VBP
12519	912	87	all	all	RB
12519	912	88	in	in	RB
12519	912	89	,	,	,
12519	912	90	and	and	CC
12519	912	91	the	the	DT
12519	912	92	dough	dough	NN
12519	912	93	quite	quite	RB
12519	912	94	light	light	NN
12519	912	95	--	--	:
12519	912	96	put	put	VB
12519	912	97	a	a	DT
12519	912	98	pint	pint	NN
12519	912	99	of	of	IN
12519	912	100	lard	lard	NN
12519	912	101	in	in	IN
12519	912	102	a	a	DT
12519	912	103	pan	pan	NN
12519	912	104	,	,	,
12519	912	105	let	let	VB
12519	912	106	it	-PRON-	PRP
12519	912	107	boil	boil	VB
12519	912	108	,	,	,
12519	912	109	make	make	VB
12519	912	110	the	the	DT
12519	912	111	fritters	fritter	NNS
12519	912	112	small	small	JJ
12519	912	113	,	,	,
12519	912	114	and	and	CC
12519	912	115	fry	fry	VB
12519	912	116	them	-PRON-	PRP
12519	912	117	of	of	IN
12519	912	118	a	a	DT
12519	912	119	fine	fine	JJ
12519	912	120	amber	amber	NN
12519	912	121	colour	colour	NN
12519	912	122	.	.	.
12519	913	1	*	*	NFP
12519	913	2	*	*	NFP
12519	913	3	*	*	NFP
12519	913	4	*	*	NFP
12519	913	5	*	*	NFP
12519	913	6	BREAD	bread	NN
12519	913	7	FRITTERS	fritter	NNS
12519	913	8	.	.	.
12519	914	1	Cut	cut	VB
12519	914	2	your	-PRON-	PRP$
12519	914	3	bread	bread	NN
12519	914	4	of	of	IN
12519	914	5	a	a	DT
12519	914	6	convenient	convenient	JJ
12519	914	7	size	size	NN
12519	914	8	,	,	,
12519	914	9	pour	pour	VBP
12519	914	10	on	on	IN
12519	914	11	it	-PRON-	PRP
12519	914	12	some	some	DT
12519	914	13	white	white	JJ
12519	914	14	wine	wine	NN
12519	914	15	,	,	,
12519	914	16	and	and	CC
12519	914	17	let	let	VB
12519	914	18	it	-PRON-	PRP
12519	914	19	stand	stand	VB
12519	914	20	a	a	DT
12519	914	21	few	few	JJ
12519	914	22	minutes	minute	NNS
12519	914	23	--	--	:
12519	914	24	drain	drain	VBP
12519	914	25	it	-PRON-	PRP
12519	914	26	on	on	IN
12519	914	27	a	a	DT
12519	914	28	sieve	sieve	NN
12519	914	29	,	,	,
12519	914	30	beat	beat	VBD
12519	914	31	four	four	CD
12519	914	32	eggs	egg	NNS
12519	914	33	very	very	RB
12519	914	34	light	light	JJ
12519	914	35	,	,	,
12519	914	36	add	add	VB
12519	914	37	four	four	CD
12519	914	38	spoonsful	spoonsful	NN
12519	914	39	of	of	IN
12519	914	40	wine	wine	NN
12519	914	41	,	,	,
12519	914	42	beat	beat	VBD
12519	914	43	all	all	DT
12519	914	44	well	well	RB
12519	914	45	together	together	RB
12519	914	46	--	--	:
12519	914	47	have	have	VB
12519	914	48	your	-PRON-	PRP$
12519	914	49	lard	lard	NN
12519	914	50	boiling	boiling	NN
12519	914	51	,	,	,
12519	914	52	dip	dip	VB
12519	914	53	the	the	DT
12519	914	54	bread	bread	NN
12519	914	55	in	in	IN
12519	914	56	the	the	DT
12519	914	57	egg	egg	NN
12519	914	58	,	,	,
12519	914	59	and	and	CC
12519	914	60	fry	fry	VB
12519	914	61	it	-PRON-	PRP
12519	914	62	a	a	DT
12519	914	63	light	light	JJ
12519	914	64	brown	brown	NN
12519	914	65	;	;	:
12519	914	66	sprinkle	sprinkle	VB
12519	914	67	sugar	sugar	NN
12519	914	68	on	on	IN
12519	914	69	each	each	DT
12519	914	70	,	,	,
12519	914	71	and	and	CC
12519	914	72	glaze	glaze	VB
12519	914	73	them	-PRON-	PRP
12519	914	74	.	.	.
12519	915	1	*	*	NFP
12519	915	2	*	*	NFP
12519	915	3	*	*	NFP
12519	915	4	*	*	NFP
12519	915	5	*	*	NFP
12519	915	6	SPANISH	SPANISH	NNP
12519	915	7	FRITTERS	fritter	NNS
12519	915	8	.	.	.
12519	916	1	Make	make	VB
12519	916	2	up	up	RP
12519	916	3	a	a	DT
12519	916	4	quart	quart	NN
12519	916	5	of	of	IN
12519	916	6	flour	flour	NN
12519	916	7	,	,	,
12519	916	8	with	with	IN
12519	916	9	one	one	CD
12519	916	10	egg	egg	NN
12519	916	11	well	well	UH
12519	916	12	beaten	beat	VBN
12519	916	13	,	,	,
12519	916	14	a	a	DT
12519	916	15	large	large	JJ
12519	916	16	spoonful	spoonful	NN
12519	916	17	of	of	IN
12519	916	18	yeast	yeast	NN
12519	916	19	,	,	,
12519	916	20	and	and	CC
12519	916	21	as	as	IN
12519	916	22	much	much	JJ
12519	916	23	milk	milk	NN
12519	916	24	as	as	IN
12519	916	25	will	will	MD
12519	916	26	make	make	VB
12519	916	27	it	-PRON-	PRP
12519	916	28	a	a	DT
12519	916	29	little	little	JJ
12519	916	30	softer	soft	JJR
12519	916	31	than	than	IN
12519	916	32	muffin	muffin	NNP
12519	916	33	dough	dough	NN
12519	916	34	;	;	:
12519	916	35	mix	mix	VB
12519	916	36	it	-PRON-	PRP
12519	916	37	early	early	RB
12519	916	38	in	in	IN
12519	916	39	the	the	DT
12519	916	40	morning	morning	NN
12519	916	41	;	;	:
12519	916	42	when	when	WRB
12519	916	43	well	well	RB
12519	916	44	risen	rise	VBN
12519	916	45	,	,	,
12519	916	46	work	work	VBP
12519	916	47	in	in	IN
12519	916	48	two	two	CD
12519	916	49	spoonsful	spoonsful	JJ
12519	916	50	of	of	IN
12519	916	51	melted	melted	JJ
12519	916	52	butter	butter	NN
12519	916	53	,	,	,
12519	916	54	make	make	VB
12519	916	55	it	-PRON-	PRP
12519	916	56	in	in	IN
12519	916	57	balls	ball	NNS
12519	916	58	the	the	DT
12519	916	59	size	size	NN
12519	916	60	of	of	IN
12519	916	61	a	a	DT
12519	916	62	walnut	walnut	NN
12519	916	63	,	,	,
12519	916	64	and	and	CC
12519	916	65	fry	fry	VB
12519	916	66	them	-PRON-	PRP
12519	916	67	a	a	DT
12519	916	68	light	light	JJ
12519	916	69	brown	brown	JJ
12519	916	70	in	in	IN
12519	916	71	boiling	boil	VBG
12519	916	72	lard	lard	NN
12519	916	73	--	--	:
12519	916	74	eat	eat	VB
12519	916	75	them	-PRON-	PRP
12519	916	76	with	with	IN
12519	916	77	wine	wine	NN
12519	916	78	and	and	CC
12519	916	79	sugar	sugar	NN
12519	916	80	,	,	,
12519	916	81	or	or	CC
12519	916	82	molasses	molasse	NNS
12519	916	83	.	.	.
12519	917	1	*	*	NFP
12519	917	2	*	*	NFP
12519	917	3	*	*	NFP
12519	917	4	*	*	NFP
12519	917	5	*	*	NFP
12519	917	6	TO	to	IN
12519	917	7	MAKE	MAKE	NNP
12519	917	8	MUSH	MUSH	NNP
12519	917	9	.	.	.
12519	918	1	Put	put	VB
12519	918	2	a	a	DT
12519	918	3	lump	lump	NN
12519	918	4	of	of	IN
12519	918	5	butter	butter	NN
12519	918	6	the	the	DT
12519	918	7	size	size	NN
12519	918	8	of	of	IN
12519	918	9	an	an	DT
12519	918	10	egg	egg	NN
12519	918	11	into	into	IN
12519	918	12	a	a	DT
12519	918	13	quart	quart	NN
12519	918	14	of	of	IN
12519	918	15	water	water	NN
12519	918	16	,	,	,
12519	918	17	make	make	VB
12519	918	18	it	-PRON-	PRP
12519	918	19	sufficiently	sufficiently	RB
12519	918	20	thick	thick	JJ
12519	918	21	with	with	IN
12519	918	22	corn	corn	NN
12519	918	23	meal	meal	NN
12519	918	24	and	and	CC
12519	918	25	a	a	DT
12519	918	26	little	little	JJ
12519	918	27	salt	salt	NN
12519	918	28	;	;	:
12519	918	29	it	-PRON-	PRP
12519	918	30	must	must	MD
12519	918	31	be	be	VB
12519	918	32	mixed	mix	VBN
12519	918	33	perfectly	perfectly	RB
12519	918	34	smooth	smooth	JJ
12519	918	35	--	--	:
12519	918	36	stir	stir	VB
12519	918	37	it	-PRON-	PRP
12519	918	38	constantly	constantly	RB
12519	918	39	till	till	IN
12519	918	40	done	do	VBN
12519	918	41	enough	enough	RB
12519	918	42	.	.	.
12519	919	1	*	*	NFP
12519	919	2	*	*	NFP
12519	919	3	*	*	NFP
12519	919	4	*	*	NFP
12519	919	5	*	*	NFP
12519	919	6	CAKES	CAKES	NNP
12519	919	7	.	.	.
12519	920	1	JUMBALS	JUMBALS	NNP
12519	920	2	.	.	.
12519	921	1	Put	put	VB
12519	921	2	one	one	CD
12519	921	3	pound	pound	NN
12519	921	4	of	of	IN
12519	921	5	nice	nice	JJ
12519	921	6	sugar	sugar	NN
12519	921	7	into	into	IN
12519	921	8	two	two	CD
12519	921	9	pounds	pound	NNS
12519	921	10	of	of	IN
12519	921	11	flour	flour	NN
12519	921	12	,	,	,
12519	921	13	add	add	VB
12519	921	14	pounded	pound	VBN
12519	921	15	spice	spice	NN
12519	921	16	of	of	IN
12519	921	17	any	any	DT
12519	921	18	kind	kind	NN
12519	921	19	,	,	,
12519	921	20	and	and	CC
12519	921	21	pass	pass	VB
12519	921	22	them	-PRON-	PRP
12519	921	23	through	through	IN
12519	921	24	a	a	DT
12519	921	25	sieve	sieve	NN
12519	921	26	;	;	:
12519	921	27	beat	beat	VBD
12519	921	28	four	four	CD
12519	921	29	eggs	egg	NNS
12519	921	30	,	,	,
12519	921	31	pour	pour	VB
12519	921	32	them	-PRON-	PRP
12519	921	33	on	on	RP
12519	921	34	with	with	IN
12519	921	35	three	three	CD
12519	921	36	quarters	quarter	NNS
12519	921	37	of	of	IN
12519	921	38	a	a	DT
12519	921	39	pound	pound	NN
12519	921	40	of	of	IN
12519	921	41	melted	melted	JJ
12519	921	42	butter	butter	NN
12519	921	43	,	,	,
12519	921	44	knead	knead	VB
12519	921	45	all	all	DT
12519	921	46	well	well	RB
12519	921	47	together	together	RB
12519	921	48	,	,	,
12519	921	49	and	and	CC
12519	921	50	bake	bake	VB
12519	921	51	them	-PRON-	PRP
12519	921	52	.	.	.
12519	922	1	*	*	NFP
12519	922	2	*	*	NFP
12519	922	3	*	*	NFP
12519	922	4	*	*	NFP
12519	922	5	*	*	NFP
12519	922	6	MACAROONE	MACAROONE	NNP
12519	922	7	.	.	.
12519	923	1	Blanch	blanch	VB
12519	923	2	a	a	DT
12519	923	3	pound	pound	NN
12519	923	4	of	of	IN
12519	923	5	sweet	sweet	JJ
12519	923	6	almonds	almond	NNS
12519	923	7	,	,	,
12519	923	8	pound	pound	VB
12519	923	9	them	-PRON-	PRP
12519	923	10	in	in	IN
12519	923	11	a	a	DT
12519	923	12	mortar	mortar	NN
12519	923	13	with	with	IN
12519	923	14	rose	rose	NN
12519	923	15	water	water	NN
12519	923	16	;	;	:
12519	923	17	whip	whip	VB
12519	923	18	the	the	DT
12519	923	19	whites	white	NNS
12519	923	20	of	of	IN
12519	923	21	seven	seven	CD
12519	923	22	eggs	egg	NNS
12519	923	23	to	to	IN
12519	923	24	a	a	DT
12519	923	25	strong	strong	JJ
12519	923	26	froth	froth	NN
12519	923	27	,	,	,
12519	923	28	put	put	VBN
12519	923	29	in	in	IN
12519	923	30	one	one	CD
12519	923	31	pound	pound	NN
12519	923	32	of	of	IN
12519	923	33	powdered	powdered	JJ
12519	923	34	sugar	sugar	NN
12519	923	35	,	,	,
12519	923	36	beat	beat	VBD
12519	923	37	it	-PRON-	PRP
12519	923	38	some	some	DT
12519	923	39	time	time	NN
12519	923	40	,	,	,
12519	923	41	then	then	RB
12519	923	42	put	put	VBD
12519	923	43	in	in	RP
12519	923	44	the	the	DT
12519	923	45	almonds	almond	NNS
12519	923	46	--	--	:
12519	923	47	mix	mix	VB
12519	923	48	them	-PRON-	PRP
12519	923	49	well	well	RB
12519	923	50	,	,	,
12519	923	51	and	and	CC
12519	923	52	drop	drop	VB
12519	923	53	them	-PRON-	PRP
12519	923	54	on	on	IN
12519	923	55	sheets	sheet	NNS
12519	923	56	of	of	IN
12519	923	57	paper	paper	NN
12519	923	58	buttered	butter	VBD
12519	923	59	;	;	:
12519	923	60	sift	sift	NNP
12519	923	61	sugar	sugar	NN
12519	923	62	over	over	RP
12519	923	63	,	,	,
12519	923	64	and	and	CC
12519	923	65	bake	bake	VB
12519	923	66	them	-PRON-	PRP
12519	923	67	quickly	quickly	RB
12519	923	68	.	.	.
12519	924	1	Be	be	VB
12519	924	2	careful	careful	JJ
12519	924	3	not	not	RB
12519	924	4	to	to	TO
12519	924	5	let	let	VB
12519	924	6	them	-PRON-	PRP
12519	924	7	get	get	VB
12519	924	8	discoloured	discolour	VBN
12519	924	9	.	.	.
12519	925	1	*	*	NFP
12519	925	2	*	*	NFP
12519	925	3	*	*	NFP
12519	925	4	*	*	NFP
12519	925	5	*	*	NFP
12519	925	6	TO	to	IN
12519	925	7	MAKE	MAKE	NNP
12519	925	8	DROP	drop	VB
12519	925	9	BISCUIT	BISCUIT	NNP
12519	925	10	.	.	.
12519	926	1	Beat	beat	VB
12519	926	2	eight	eight	CD
12519	926	3	eggs	egg	NNS
12519	926	4	very	very	RB
12519	926	5	light	light	JJ
12519	926	6	,	,	,
12519	926	7	add	add	VB
12519	926	8	to	to	IN
12519	926	9	them	-PRON-	PRP
12519	926	10	twelve	twelve	CD
12519	926	11	ounces	ounce	NNS
12519	926	12	of	of	IN
12519	926	13	flour	flour	NN
12519	926	14	,	,	,
12519	926	15	and	and	CC
12519	926	16	one	one	CD
12519	926	17	pound	pound	NN
12519	926	18	of	of	IN
12519	926	19	sugar	sugar	NN
12519	926	20	;	;	:
12519	926	21	when	when	WRB
12519	926	22	perfectly	perfectly	RB
12519	926	23	light	light	VBP
12519	926	24	,	,	,
12519	926	25	drop	drop	VB
12519	926	26	them	-PRON-	PRP
12519	926	27	on	on	IN
12519	926	28	tin	tin	NN
12519	926	29	sheets	sheet	NNS
12519	926	30	,	,	,
12519	926	31	and	and	CC
12519	926	32	bake	bake	VB
12519	926	33	them	-PRON-	PRP
12519	926	34	in	in	IN
12519	926	35	a	a	DT
12519	926	36	quick	quick	JJ
12519	926	37	oven	oven	NN
12519	926	38	.	.	.
12519	927	1	*	*	NFP
12519	927	2	*	*	NFP
12519	927	3	*	*	NFP
12519	927	4	*	*	NFP
12519	927	5	*	*	NFP
12519	927	6	TAVERN	tavern	NN
12519	927	7	BISCUIT	BISCUIT	NNP
12519	927	8	.	.	.
12519	928	1	To	to	IN
12519	928	2	one	one	CD
12519	928	3	pound	pound	NN
12519	928	4	of	of	IN
12519	928	5	flour	flour	NN
12519	928	6	,	,	,
12519	928	7	add	add	VB
12519	928	8	half	half	PDT
12519	928	9	a	a	DT
12519	928	10	pound	pound	NN
12519	928	11	of	of	IN
12519	928	12	sugar	sugar	NN
12519	928	13	,	,	,
12519	928	14	half	half	PDT
12519	928	15	a	a	DT
12519	928	16	pound	pound	NN
12519	928	17	of	of	IN
12519	928	18	butter	butter	NN
12519	928	19	,	,	,
12519	928	20	some	some	DT
12519	928	21	mace	mace	NN
12519	928	22	and	and	CC
12519	928	23	nutmeg	nutmeg	NN
12519	928	24	powdered	powder	VBD
12519	928	25	,	,	,
12519	928	26	and	and	CC
12519	928	27	a	a	DT
12519	928	28	glass	glass	NN
12519	928	29	of	of	IN
12519	928	30	brandy	brandy	NN
12519	928	31	or	or	CC
12519	928	32	wine	wine	NN
12519	928	33	;	;	,
12519	928	34	wet	wet	VB
12519	928	35	it	-PRON-	PRP
12519	928	36	with	with	IN
12519	928	37	milk	milk	NN
12519	928	38	,	,	,
12519	928	39	and	and	CC
12519	928	40	when	when	WRB
12519	928	41	well	well	RB
12519	928	42	kneaded	knead	VBN
12519	928	43	,	,	,
12519	928	44	roll	roll	VB
12519	928	45	it	-PRON-	PRP
12519	928	46	thin	thin	JJ
12519	928	47	,	,	,
12519	928	48	cut	cut	VBD
12519	928	49	it	-PRON-	PRP
12519	928	50	in	in	IN
12519	928	51	shapes	shape	NNS
12519	928	52	,	,	,
12519	928	53	and	and	CC
12519	928	54	bake	bake	VB
12519	928	55	it	-PRON-	PRP
12519	928	56	quickly	quickly	RB
12519	928	57	.	.	.
12519	929	1	*	*	NFP
12519	929	2	*	*	NFP
12519	929	3	*	*	NFP
12519	929	4	*	*	NFP
12519	929	5	*	*	NFP
12519	929	6	RUSK	rusk	NN
12519	929	7	.	.	.
12519	930	1	Rub	rub	VB
12519	930	2	half	half	PDT
12519	930	3	a	a	DT
12519	930	4	pound	pound	NN
12519	930	5	of	of	IN
12519	930	6	sugar	sugar	NN
12519	930	7	into	into	IN
12519	930	8	three	three	CD
12519	930	9	pounds	pound	NNS
12519	930	10	of	of	IN
12519	930	11	flour	flour	NN
12519	930	12	--	--	:
12519	930	13	sift	sift	VB
12519	930	14	it	-PRON-	PRP
12519	930	15	,	,	,
12519	930	16	pour	pour	VB
12519	930	17	on	on	IN
12519	930	18	half	half	PDT
12519	930	19	a	a	DT
12519	930	20	pint	pint	NN
12519	930	21	of	of	IN
12519	930	22	good	good	JJ
12519	930	23	yeast	yeast	NN
12519	930	24	,	,	,
12519	930	25	beat	beat	VBD
12519	930	26	six	six	CD
12519	930	27	eggs	egg	NNS
12519	930	28	,	,	,
12519	930	29	add	add	VB
12519	930	30	half	half	PDT
12519	930	31	a	a	DT
12519	930	32	pint	pint	NN
12519	930	33	of	of	IN
12519	930	34	milk	milk	NN
12519	930	35	--	--	:
12519	930	36	mix	mix	VB
12519	930	37	all	all	RB
12519	930	38	together	together	RB
12519	930	39	,	,	,
12519	930	40	knead	knead	VB
12519	930	41	it	-PRON-	PRP
12519	930	42	well	well	RB
12519	930	43	:	:	:
12519	930	44	if	if	IN
12519	930	45	not	not	RB
12519	930	46	soft	soft	JJ
12519	930	47	enough	enough	RB
12519	930	48	,	,	,
12519	930	49	add	add	VB
12519	930	50	more	more	JJR
12519	930	51	milk	milk	NN
12519	930	52	-	-	:
12519	930	53	it	-PRON-	PRP
12519	930	54	should	should	MD
12519	930	55	be	be	VB
12519	930	56	softer	soft	JJR
12519	930	57	than	than	IN
12519	930	58	bread	bread	NN
12519	930	59	;	;	:
12519	930	60	make	make	VB
12519	930	61	it	-PRON-	PRP
12519	930	62	at	at	IN
12519	930	63	night	night	NN
12519	930	64	--	--	:
12519	930	65	in	in	IN
12519	930	66	the	the	DT
12519	930	67	morning	morning	NN
12519	930	68	,	,	,
12519	930	69	if	if	IN
12519	930	70	well	well	RB
12519	930	71	risen	rise	VBN
12519	930	72	,	,	,
12519	930	73	work	work	VBP
12519	930	74	in	in	IN
12519	930	75	six	six	CD
12519	930	76	ounces	ounce	NNS
12519	930	77	of	of	IN
12519	930	78	butter	butter	NN
12519	930	79	,	,	,
12519	930	80	and	and	CC
12519	930	81	bake	bake	VB
12519	930	82	it	-PRON-	PRP
12519	930	83	in	in	IN
12519	930	84	small	small	JJ
12519	930	85	rolls	roll	NNS
12519	930	86	;	;	:
12519	930	87	when	when	WRB
12519	930	88	cold	cold	JJ
12519	930	89	,	,	,
12519	930	90	slice	slice	VBP
12519	930	91	it	-PRON-	PRP
12519	930	92	,	,	,
12519	930	93	lay	lie	VBD
12519	930	94	it	-PRON-	PRP
12519	930	95	on	on	IN
12519	930	96	tin	tin	NN
12519	930	97	sheets	sheet	NNS
12519	930	98	,	,	,
12519	930	99	and	and	CC
12519	930	100	dry	dry	VB
12519	930	101	it	-PRON-	PRP
12519	930	102	in	in	IN
12519	930	103	the	the	DT
12519	930	104	oven	oven	NN
12519	930	105	.	.	.
12519	931	1	*	*	NFP
12519	931	2	*	*	NFP
12519	931	3	*	*	NFP
12519	931	4	*	*	NFP
12519	931	5	*	*	NFP
12519	931	6	GINGER	ginger	NN
12519	931	7	BREAD	BREAD	NNP
12519	931	8	.	.	.
12519	932	1	Three	three	CD
12519	932	2	quarts	quart	NNS
12519	932	3	of	of	IN
12519	932	4	flour	flour	NN
12519	932	5	,	,	,
12519	932	6	three	three	CD
12519	932	7	quarters	quarter	NNS
12519	932	8	of	of	IN
12519	932	9	a	a	DT
12519	932	10	pound	pound	NN
12519	932	11	of	of	IN
12519	932	12	brown	brown	JJ
12519	932	13	sugar	sugar	NN
12519	932	14	,	,	,
12519	932	15	a	a	DT
12519	932	16	large	large	JJ
12519	932	17	spoonful	spoonful	NN
12519	932	18	of	of	IN
12519	932	19	pounded	pound	VBN
12519	932	20	ginger	ginger	NN
12519	932	21	,	,	,
12519	932	22	one	one	CD
12519	932	23	tea	tea	NN
12519	932	24	-	-	HYPH
12519	932	25	spoonful	spoonful	JJ
12519	932	26	of	of	IN
12519	932	27	powdered	powdered	JJ
12519	932	28	cloves	clove	NNS
12519	932	29	--	--	:
12519	932	30	sift	sift	VB
12519	932	31	it	-PRON-	PRP
12519	932	32	,	,	,
12519	932	33	melt	melt	VB
12519	932	34	half	half	PDT
12519	932	35	a	a	DT
12519	932	36	pound	pound	NN
12519	932	37	of	of	IN
12519	932	38	butter	butter	NN
12519	932	39	in	in	IN
12519	932	40	a	a	DT
12519	932	41	quart	quart	NN
12519	932	42	of	of	IN
12519	932	43	rich	rich	JJ
12519	932	44	molasses	molasse	NNS
12519	932	45	,	,	,
12519	932	46	wet	wet	VB
12519	932	47	the	the	DT
12519	932	48	flour	flour	NN
12519	932	49	with	with	IN
12519	932	50	it	-PRON-	PRP
12519	932	51	,	,	,
12519	932	52	knead	knead	VB
12519	932	53	it	-PRON-	PRP
12519	932	54	well	well	RB
12519	932	55	,	,	,
12519	932	56	and	and	CC
12519	932	57	bake	bake	VB
12519	932	58	it	-PRON-	PRP
12519	932	59	in	in	IN
12519	932	60	a	a	DT
12519	932	61	slack	slack	NN
12519	932	62	oven	oven	NN
12519	932	63	.	.	.
12519	933	1	*	*	NFP
12519	933	2	*	*	NFP
12519	933	3	*	*	NFP
12519	933	4	*	*	NFP
12519	933	5	*	*	NFP
12519	933	6	PLEBEIAN	plebeian	NN
12519	933	7	GINGER	ginger	NN
12519	933	8	BREAD	BREAD	NNS
12519	933	9	.	.	.
12519	934	1	Mix	mix	VB
12519	934	2	three	three	CD
12519	934	3	large	large	JJ
12519	934	4	spoonsful	spoonsful	NN
12519	934	5	of	of	IN
12519	934	6	pounded	pound	VBN
12519	934	7	ginger	ginger	NN
12519	934	8	,	,	,
12519	934	9	with	with	IN
12519	934	10	three	three	CD
12519	934	11	quarts	quart	NNS
12519	934	12	of	of	IN
12519	934	13	flour	flour	NN
12519	934	14	--	--	:
12519	934	15	sift	sift	VB
12519	934	16	it	-PRON-	PRP
12519	934	17	,	,	,
12519	934	18	dissolve	dissolve	VB
12519	934	19	three	three	CD
12519	934	20	tea	tea	NN
12519	934	21	-	-	HYPH
12519	934	22	spoonsful	spoonsful	JJ
12519	934	23	of	of	IN
12519	934	24	pearl	pearl	NN
12519	934	25	-	-	HYPH
12519	934	26	ash	ash	NN
12519	934	27	in	in	IN
12519	934	28	a	a	DT
12519	934	29	cup	cup	NN
12519	934	30	of	of	IN
12519	934	31	water	water	NN
12519	934	32	,	,	,
12519	934	33	and	and	CC
12519	934	34	pour	pour	VB
12519	934	35	it	-PRON-	PRP
12519	934	36	on	on	IN
12519	934	37	the	the	DT
12519	934	38	flour	flour	NN
12519	934	39	;	;	:
12519	934	40	melt	melt	VB
12519	934	41	half	half	PDT
12519	934	42	a	a	DT
12519	934	43	pound	pound	NN
12519	934	44	of	of	IN
12519	934	45	butter	butter	NN
12519	934	46	in	in	IN
12519	934	47	a	a	DT
12519	934	48	quart	quart	NN
12519	934	49	of	of	IN
12519	934	50	molasses	molasse	NNS
12519	934	51	,	,	,
12519	934	52	mix	mix	VB
12519	934	53	it	-PRON-	PRP
12519	934	54	with	with	IN
12519	934	55	the	the	DT
12519	934	56	flour	flour	NN
12519	934	57	,	,	,
12519	934	58	knead	knead	VB
12519	934	59	it	-PRON-	PRP
12519	934	60	well	well	RB
12519	934	61	,	,	,
12519	934	62	cut	cut	VBD
12519	934	63	it	-PRON-	PRP
12519	934	64	in	in	IN
12519	934	65	shapes	shape	NNS
12519	934	66	,	,	,
12519	934	67	and	and	CC
12519	934	68	bake	bake	VB
12519	934	69	it	-PRON-	PRP
12519	934	70	.	.	.
12519	935	1	*	*	NFP
12519	935	2	*	*	NFP
12519	935	3	*	*	NFP
12519	935	4	*	*	NFP
12519	935	5	*	*	NFP
12519	935	6	SUGAR	sugar	NN
12519	935	7	GINGER	ginger	NN
12519	935	8	BREAD	BREAD	NNP
12519	935	9	.	.	.
12519	936	1	Take	take	VB
12519	936	2	two	two	CD
12519	936	3	pounds	pound	NNS
12519	936	4	of	of	IN
12519	936	5	the	the	DT
12519	936	6	nicest	nice	JJS
12519	936	7	brown	brown	JJ
12519	936	8	sugar	sugar	NN
12519	936	9	,	,	,
12519	936	10	dry	dry	JJ
12519	936	11	and	and	CC
12519	936	12	pound	pound	VB
12519	936	13	it	-PRON-	PRP
12519	936	14	,	,	,
12519	936	15	put	put	VBD
12519	936	16	it	-PRON-	PRP
12519	936	17	into	into	IN
12519	936	18	three	three	CD
12519	936	19	quarts	quart	NNS
12519	936	20	of	of	IN
12519	936	21	flour	flour	NN
12519	936	22	,	,	,
12519	936	23	add	add	VB
12519	936	24	a	a	DT
12519	936	25	large	large	JJ
12519	936	26	cup	cup	NN
12519	936	27	full	full	JJ
12519	936	28	of	of	IN
12519	936	29	powdered	powdered	JJ
12519	936	30	ginger	ginger	NN
12519	936	31	,	,	,
12519	936	32	and	and	CC
12519	936	33	sift	sift	VB
12519	936	34	the	the	DT
12519	936	35	mixture	mixture	NN
12519	936	36	;	;	:
12519	936	37	wash	wash	VB
12519	936	38	the	the	DT
12519	936	39	salt	salt	NN
12519	936	40	out	out	IN
12519	936	41	of	of	IN
12519	936	42	a	a	DT
12519	936	43	pound	pound	NN
12519	936	44	of	of	IN
12519	936	45	butter	butter	NN
12519	936	46	,	,	,
12519	936	47	and	and	CC
12519	936	48	cream	cream	VB
12519	936	49	it	-PRON-	PRP
12519	936	50	;	;	:
12519	936	51	have	have	VB
12519	936	52	twelve	twelve	CD
12519	936	53	eggs	egg	NNS
12519	936	54	well	well	RB
12519	936	55	beaten	beat	VBN
12519	936	56	;	;	:
12519	936	57	work	work	VB
12519	936	58	into	into	IN
12519	936	59	the	the	DT
12519	936	60	butter	butter	NN
12519	936	61	first	first	RB
12519	936	62	,	,	,
12519	936	63	the	the	DT
12519	936	64	mixture	mixture	NN
12519	936	65	,	,	,
12519	936	66	then	then	RB
12519	936	67	the	the	DT
12519	936	68	froth	froth	NN
12519	936	69	from	from	IN
12519	936	70	the	the	DT
12519	936	71	eggs	egg	NNS
12519	936	72	,	,	,
12519	936	73	until	until	IN
12519	936	74	all	all	DT
12519	936	75	are	be	VBP
12519	936	76	in	in	RB
12519	936	77	,	,	,
12519	936	78	and	and	CC
12519	936	79	it	-PRON-	PRP
12519	936	80	is	be	VBZ
12519	936	81	quite	quite	RB
12519	936	82	light	light	JJ
12519	936	83	;	;	:
12519	936	84	add	add	VB
12519	936	85	a	a	DT
12519	936	86	glass	glass	NN
12519	936	87	of	of	IN
12519	936	88	brandy	brandy	NN
12519	936	89	butter	butter	NN
12519	936	90	shallow	shallow	NN
12519	936	91	moulds	mould	NNS
12519	936	92	,	,	,
12519	936	93	pour	pour	VB
12519	936	94	it	-PRON-	PRP
12519	936	95	in	in	RP
12519	936	96	,	,	,
12519	936	97	and	and	CC
12519	936	98	bake	bake	VB
12519	936	99	in	in	RP
12519	936	100	a	a	DT
12519	936	101	quick	quick	JJ
12519	936	102	oven	oven	NN
12519	936	103	.	.	.
12519	937	1	*	*	NFP
12519	937	2	*	*	NFP
12519	937	3	*	*	NFP
12519	937	4	*	*	NFP
12519	937	5	*	*	NFP
12519	937	6	DOUGH	dough	NN
12519	937	7	NUTS	NUTS	NNP
12519	937	8	--	--	:
12519	937	9	A	a	DT
12519	937	10	YANKEE	YANKEE	NNP
12519	937	11	CAKE	CAKE	NNS
12519	937	12	.	.	.
12519	938	1	Dry	Dry	NNP
12519	938	2	half	half	PDT
12519	938	3	a	a	DT
12519	938	4	pound	pound	NN
12519	938	5	of	of	IN
12519	938	6	good	good	JJ
12519	938	7	brown	brown	JJ
12519	938	8	sugar	sugar	NN
12519	938	9	,	,	,
12519	938	10	pound	pound	VBP
12519	938	11	it	-PRON-	PRP
12519	938	12	and	and	CC
12519	938	13	mix	mix	VB
12519	938	14	it	-PRON-	PRP
12519	938	15	with	with	IN
12519	938	16	two	two	CD
12519	938	17	pounds	pound	NNS
12519	938	18	of	of	IN
12519	938	19	flour	flour	NN
12519	938	20	,	,	,
12519	938	21	and	and	CC
12519	938	22	sift	sift	VB
12519	938	23	it	-PRON-	PRP
12519	938	24	;	;	:
12519	938	25	add	add	VB
12519	938	26	two	two	CD
12519	938	27	spoonsful	spoonsful	NN
12519	938	28	of	of	IN
12519	938	29	yeast	yeast	NN
12519	938	30	,	,	,
12519	938	31	and	and	CC
12519	938	32	as	as	IN
12519	938	33	much	much	JJ
12519	938	34	new	new	JJ
12519	938	35	milk	milk	NN
12519	938	36	as	as	IN
12519	938	37	will	will	MD
12519	938	38	make	make	VB
12519	938	39	it	-PRON-	PRP
12519	938	40	like	like	IN
12519	938	41	bread	bread	NN
12519	938	42	:	:	:
12519	938	43	when	when	WRB
12519	938	44	well	well	RB
12519	938	45	risen	rise	VBN
12519	938	46	,	,	,
12519	938	47	knead	knead	VBP
12519	938	48	in	in	IN
12519	938	49	half	half	PDT
12519	938	50	a	a	DT
12519	938	51	pound	pound	NN
12519	938	52	of	of	IN
12519	938	53	butter	butter	NN
12519	938	54	,	,	,
12519	938	55	make	make	VB
12519	938	56	it	-PRON-	PRP
12519	938	57	in	in	IN
12519	938	58	cakes	cake	NNS
12519	938	59	the	the	DT
12519	938	60	size	size	NN
12519	938	61	of	of	IN
12519	938	62	a	a	DT
12519	938	63	half	half	NN
12519	938	64	dollar	dollar	NN
12519	938	65	,	,	,
12519	938	66	and	and	CC
12519	938	67	fry	fry	VB
12519	938	68	them	-PRON-	PRP
12519	938	69	a	a	DT
12519	938	70	light	light	JJ
12519	938	71	brown	brown	JJ
12519	938	72	in	in	IN
12519	938	73	boiling	boil	VBG
12519	938	74	lard	lard	NN
12519	938	75	.	.	.
12519	939	1	*	*	NFP
12519	939	2	*	*	NFP
12519	939	3	*	*	NFP
12519	939	4	*	*	NFP
12519	939	5	*	*	NFP
12519	939	6	RISEN	risen	NN
12519	939	7	CAKE	CAKE	NNS
12519	939	8	.	.	.
12519	940	1	Take	take	VB
12519	940	2	three	three	CD
12519	940	3	pounds	pound	NNS
12519	940	4	of	of	IN
12519	940	5	flour	flour	NN
12519	940	6	,	,	,
12519	940	7	one	one	CD
12519	940	8	and	and	CC
12519	940	9	a	a	DT
12519	940	10	half	half	NN
12519	940	11	of	of	IN
12519	940	12	pounded	pounded	JJ
12519	940	13	sugar	sugar	NN
12519	940	14	,	,	,
12519	940	15	a	a	DT
12519	940	16	tea	tea	NN
12519	940	17	-	-	HYPH
12519	940	18	spoonful	spoonful	JJ
12519	940	19	of	of	IN
12519	940	20	cloves	clove	NNS
12519	940	21	,	,	,
12519	940	22	one	one	CD
12519	940	23	of	of	IN
12519	940	24	mace	mace	NN
12519	940	25	,	,	,
12519	940	26	and	and	CC
12519	940	27	one	one	CD
12519	940	28	of	of	IN
12519	940	29	ginger	ginger	NN
12519	940	30	,	,	,
12519	940	31	all	all	DT
12519	940	32	finely	finely	RB
12519	940	33	powdered	powder	VBN
12519	940	34	--	--	:
12519	940	35	pass	pass	VB
12519	940	36	the	the	DT
12519	940	37	whole	whole	NN
12519	940	38	through	through	IN
12519	940	39	a	a	DT
12519	940	40	sieve	sieve	NN
12519	940	41	,	,	,
12519	940	42	put	put	VBN
12519	940	43	to	to	IN
12519	940	44	it	-PRON-	PRP
12519	940	45	four	four	CD
12519	940	46	spoonsful	spoonsful	JJ
12519	940	47	of	of	IN
12519	940	48	good	good	JJ
12519	940	49	yeast	yeast	NN
12519	940	50	,	,	,
12519	940	51	and	and	CC
12519	940	52	twelve	twelve	CD
12519	940	53	eggs	egg	NNS
12519	940	54	--	--	:
12519	940	55	mix	mix	VB
12519	940	56	it	-PRON-	PRP
12519	940	57	up	up	RP
12519	940	58	well	well	RB
12519	940	59	,	,	,
12519	940	60	and	and	CC
12519	940	61	if	if	IN
12519	940	62	not	not	RB
12519	940	63	sufficiently	sufficiently	RB
12519	940	64	soft	soft	JJ
12519	940	65	,	,	,
12519	940	66	add	add	VB
12519	940	67	a	a	DT
12519	940	68	little	little	JJ
12519	940	69	milk	milk	NN
12519	940	70	:	:	:
12519	940	71	make	make	VB
12519	940	72	it	-PRON-	PRP
12519	940	73	up	up	RP
12519	940	74	at	at	IN
12519	940	75	night	night	NN
12519	940	76	,	,	,
12519	940	77	and	and	CC
12519	940	78	set	set	VBD
12519	940	79	it	-PRON-	PRP
12519	940	80	to	to	TO
12519	940	81	rise	rise	VB
12519	940	82	--	--	:
12519	940	83	when	when	WRB
12519	940	84	well	well	RB
12519	940	85	risen	rise	VBN
12519	940	86	,	,	,
12519	940	87	knead	knead	VBP
12519	940	88	into	into	IN
12519	940	89	it	-PRON-	PRP
12519	940	90	a	a	DT
12519	940	91	pound	pound	NN
12519	940	92	of	of	IN
12519	940	93	butter	butter	NN
12519	940	94	,	,	,
12519	940	95	and	and	CC
12519	940	96	two	two	CD
12519	940	97	gills	gill	NNS
12519	940	98	of	of	IN
12519	940	99	brandy	brandy	NN
12519	940	100	;	;	:
12519	940	101	have	have	VBP
12519	940	102	ready	ready	JJ
12519	940	103	two	two	CD
12519	940	104	pounds	pound	NNS
12519	940	105	of	of	IN
12519	940	106	raisins	raisin	NNS
12519	940	107	stoned	stone	VBN
12519	940	108	,	,	,
12519	940	109	mix	mix	VB
12519	940	110	all	all	DT
12519	940	111	well	well	RB
12519	940	112	together	together	RB
12519	940	113	,	,	,
12519	940	114	pour	pour	VB
12519	940	115	it	-PRON-	PRP
12519	940	116	into	into	IN
12519	940	117	a	a	DT
12519	940	118	mould	mould	NN
12519	940	119	of	of	IN
12519	940	120	proper	proper	JJ
12519	940	121	size	size	NN
12519	940	122	,	,	,
12519	940	123	and	and	CC
12519	940	124	bake	bake	VB
12519	940	125	it	-PRON-	PRP
12519	940	126	in	in	IN
12519	940	127	an	an	DT
12519	940	128	oven	oven	JJ
12519	940	129	heated	heat	VBN
12519	940	130	as	as	IN
12519	940	131	for	for	IN
12519	940	132	bread	bread	NN
12519	940	133	;	;	:
12519	940	134	let	let	VB
12519	940	135	it	-PRON-	PRP
12519	940	136	stand	stand	VB
12519	940	137	till	till	IN
12519	940	138	thoroughly	thoroughly	RB
12519	940	139	done	do	VBN
12519	940	140	,	,	,
12519	940	141	and	and	CC
12519	940	142	do	do	VBP
12519	940	143	not	not	RB
12519	940	144	take	take	VB
12519	940	145	it	-PRON-	PRP
12519	940	146	from	from	IN
12519	940	147	the	the	DT
12519	940	148	mould	mould	NN
12519	940	149	until	until	IN
12519	940	150	quite	quite	RB
12519	940	151	cold	cold	JJ
12519	940	152	.	.	.
12519	941	1	*	*	NFP
12519	941	2	*	*	NFP
12519	941	3	*	*	NFP
12519	941	4	*	*	NFP
12519	941	5	*	*	NFP
12519	941	6	POUND	pound	NN
12519	941	7	CAKE	CAKE	NNS
12519	941	8	.	.	.
12519	942	1	Wash	wash	VB
12519	942	2	the	the	DT
12519	942	3	salt	salt	NN
12519	942	4	from	from	IN
12519	942	5	a	a	DT
12519	942	6	pound	pound	NN
12519	942	7	of	of	IN
12519	942	8	butter	butter	NN
12519	942	9	,	,	,
12519	942	10	and	and	CC
12519	942	11	rub	rub	VB
12519	942	12	it	-PRON-	PRP
12519	942	13	till	till	IN
12519	942	14	it	-PRON-	PRP
12519	942	15	is	be	VBZ
12519	942	16	soft	soft	JJ
12519	942	17	as	as	IN
12519	942	18	cream	cream	NN
12519	942	19	--	--	:
12519	942	20	have	have	VBP
12519	942	21	ready	ready	JJ
12519	942	22	a	a	DT
12519	942	23	pound	pound	NN
12519	942	24	of	of	IN
12519	942	25	flour	flour	NN
12519	942	26	sifted	sift	VBN
12519	942	27	,	,	,
12519	942	28	one	one	CD
12519	942	29	of	of	IN
12519	942	30	powdered	powdered	JJ
12519	942	31	sugar	sugar	NN
12519	942	32	,	,	,
12519	942	33	and	and	CC
12519	942	34	twelve	twelve	CD
12519	942	35	eggs	egg	NNS
12519	942	36	well	well	RB
12519	942	37	beaten	beat	VBN
12519	942	38	;	;	:
12519	942	39	put	put	VBN
12519	942	40	alternately	alternately	RB
12519	942	41	into	into	IN
12519	942	42	the	the	DT
12519	942	43	butter	butter	NN
12519	942	44	,	,	,
12519	942	45	sugar	sugar	NN
12519	942	46	,	,	,
12519	942	47	flour	flour	NN
12519	942	48	,	,	,
12519	942	49	and	and	CC
12519	942	50	the	the	DT
12519	942	51	froth	froth	NN
12519	942	52	from	from	IN
12519	942	53	the	the	DT
12519	942	54	eggs	egg	NNS
12519	942	55	--	--	:
12519	942	56	continuing	continue	VBG
12519	942	57	to	to	TO
12519	942	58	beat	beat	VB
12519	942	59	them	-PRON-	PRP
12519	942	60	together	together	RB
12519	942	61	till	till	IN
12519	942	62	all	all	PDT
12519	942	63	the	the	DT
12519	942	64	ingredients	ingredient	NNS
12519	942	65	are	be	VBP
12519	942	66	in	in	IN
12519	942	67	,	,	,
12519	942	68	and	and	CC
12519	942	69	the	the	DT
12519	942	70	cake	cake	NN
12519	942	71	quite	quite	RB
12519	942	72	light	light	NN
12519	942	73	:	:	:
12519	942	74	add	add	VB
12519	942	75	some	some	DT
12519	942	76	grated	grate	VBN
12519	942	77	lemon	lemon	NN
12519	942	78	peel	peel	NN
12519	942	79	,	,	,
12519	942	80	a	a	DT
12519	942	81	nutmeg	nutmeg	NN
12519	942	82	,	,	,
12519	942	83	and	and	CC
12519	942	84	a	a	DT
12519	942	85	gill	gill	NN
12519	942	86	of	of	IN
12519	942	87	brandy	brandy	NN
12519	942	88	;	;	:
12519	942	89	butter	butter	VB
12519	942	90	the	the	DT
12519	942	91	pans	pan	NNS
12519	942	92	,	,	,
12519	942	93	and	and	CC
12519	942	94	bake	bake	VB
12519	942	95	them	-PRON-	PRP
12519	942	96	.	.	.
12519	943	1	This	this	DT
12519	943	2	cake	cake	NN
12519	943	3	makes	make	VBZ
12519	943	4	an	an	DT
12519	943	5	excellent	excellent	JJ
12519	943	6	pudding	pudding	NN
12519	943	7	,	,	,
12519	943	8	if	if	IN
12519	943	9	baked	bake	VBN
12519	943	10	in	in	IN
12519	943	11	a	a	DT
12519	943	12	large	large	JJ
12519	943	13	mould	mould	NN
12519	943	14	,	,	,
12519	943	15	and	and	CC
12519	943	16	eaten	eat	VBN
12519	943	17	with	with	IN
12519	943	18	sugar	sugar	NN
12519	943	19	and	and	CC
12519	943	20	wine	wine	NN
12519	943	21	.	.	.
12519	944	1	It	-PRON-	PRP
12519	944	2	is	be	VBZ
12519	944	3	also	also	RB
12519	944	4	excellent	excellent	JJ
12519	944	5	when	when	WRB
12519	944	6	boiled	boil	VBN
12519	944	7	,	,	,
12519	944	8	and	and	CC
12519	944	9	served	serve	VBD
12519	944	10	up	up	RP
12519	944	11	with	with	IN
12519	944	12	melted	melted	JJ
12519	944	13	butter	butter	NN
12519	944	14	,	,	,
12519	944	15	sugar	sugar	NN
12519	944	16	and	and	CC
12519	944	17	wine	wine	NN
12519	944	18	.	.	.
12519	945	1	*	*	NFP
12519	945	2	*	*	NFP
12519	945	3	*	*	NFP
12519	945	4	*	*	NFP
12519	945	5	*	*	NFP
12519	945	6	SAVOY	savoy	JJ
12519	945	7	OR	or	CC
12519	945	8	SPUNGE	SPUNGE	NNP
12519	945	9	CAKE	CAKE	NNS
12519	945	10	.	.	.
12519	946	1	Take	take	VB
12519	946	2	twelve	twelve	CD
12519	946	3	fresh	fresh	JJ
12519	946	4	eggs	egg	NNS
12519	946	5	,	,	,
12519	946	6	put	put	VB
12519	946	7	them	-PRON-	PRP
12519	946	8	in	in	IN
12519	946	9	the	the	DT
12519	946	10	scale	scale	NN
12519	946	11	,	,	,
12519	946	12	and	and	CC
12519	946	13	balance	balance	VB
12519	946	14	them	-PRON-	PRP
12519	946	15	with	with	IN
12519	946	16	sugar	sugar	NN
12519	946	17	:	:	:
12519	946	18	take	take	VB
12519	946	19	out	out	RP
12519	946	20	half	half	NN
12519	946	21	,	,	,
12519	946	22	and	and	CC
12519	946	23	balance	balance	VB
12519	946	24	the	the	DT
12519	946	25	other	other	JJ
12519	946	26	half	half	NN
12519	946	27	with	with	IN
12519	946	28	flour	flour	NN
12519	946	29	;	;	:
12519	946	30	separate	separate	VB
12519	946	31	the	the	DT
12519	946	32	whites	white	NNS
12519	946	33	from	from	IN
12519	946	34	the	the	DT
12519	946	35	yelks	yelk	NNS
12519	946	36	,	,	,
12519	946	37	whip	whip	VB
12519	946	38	them	-PRON-	PRP
12519	946	39	up	up	RP
12519	946	40	very	very	RB
12519	946	41	light	light	NN
12519	946	42	,	,	,
12519	946	43	then	then	RB
12519	946	44	mix	mix	VB
12519	946	45	them	-PRON-	PRP
12519	946	46	,	,	,
12519	946	47	and	and	CC
12519	946	48	sift	sift	VB
12519	946	49	in	in	IN
12519	946	50	,	,	,
12519	946	51	first	first	JJ
12519	946	52	sugar	sugar	NN
12519	946	53	,	,	,
12519	946	54	then	then	RB
12519	946	55	flour	flour	NN
12519	946	56	,	,	,
12519	946	57	till	till	IN
12519	946	58	both	both	DT
12519	946	59	are	be	VBP
12519	946	60	exhausted	exhausted	JJ
12519	946	61	;	;	:
12519	946	62	add	add	VB
12519	946	63	some	some	DT
12519	946	64	grated	grate	VBN
12519	946	65	lemon	lemon	NN
12519	946	66	peel	peel	NN
12519	946	67	;	;	:
12519	946	68	bake	bake	VB
12519	946	69	them	-PRON-	PRP
12519	946	70	in	in	IN
12519	946	71	paper	paper	NN
12519	946	72	cases	case	NNS
12519	946	73	,	,	,
12519	946	74	or	or	CC
12519	946	75	little	little	JJ
12519	946	76	tin	tin	JJ
12519	946	77	moulds	mould	NNS
12519	946	78	.	.	.
12519	947	1	This	this	DT
12519	947	2	also	also	RB
12519	947	3	makes	make	VBZ
12519	947	4	an	an	DT
12519	947	5	excellent	excellent	JJ
12519	947	6	pudding	pudding	NN
12519	947	7	,	,	,
12519	947	8	with	with	IN
12519	947	9	butter	butter	NN
12519	947	10	,	,	,
12519	947	11	sugar	sugar	NN
12519	947	12	,	,	,
12519	947	13	and	and	CC
12519	947	14	wine	wine	NN
12519	947	15	,	,	,
12519	947	16	for	for	IN
12519	947	17	sauce	sauce	NN
12519	947	18	.	.	.
12519	948	1	*	*	NFP
12519	948	2	*	*	NFP
12519	948	3	*	*	NFP
12519	948	4	*	*	NFP
12519	948	5	*	*	NFP
12519	948	6	A	a	DT
12519	948	7	RICH	RICH	NNP
12519	948	8	FRUIT	FRUIT	NNP
12519	948	9	CAKE	CAKE	NNS
12519	948	10	.	.	.
12519	949	1	HAVE	have	VB
12519	949	2	the	the	DT
12519	949	3	following	follow	VBG
12519	949	4	articles	article	NNS
12519	949	5	prepared	prepare	VBN
12519	949	6	,	,	,
12519	949	7	before	before	IN
12519	949	8	you	-PRON-	PRP
12519	949	9	begin	begin	VBP
12519	949	10	the	the	DT
12519	949	11	cake	cake	NN
12519	949	12	:	:	:
12519	949	13	four	four	CD
12519	949	14	pounds	pound	NNS
12519	949	15	of	of	IN
12519	949	16	flour	flour	NN
12519	949	17	dried	dry	VBN
12519	949	18	and	and	CC
12519	949	19	sifted	sift	VBN
12519	949	20	,	,	,
12519	949	21	four	four	CD
12519	949	22	pounds	pound	NNS
12519	949	23	of	of	IN
12519	949	24	butter	butter	NN
12519	949	25	washed	wash	VBD
12519	949	26	to	to	TO
12519	949	27	free	free	VB
12519	949	28	it	-PRON-	PRP
12519	949	29	from	from	IN
12519	949	30	salt	salt	NN
12519	949	31	,	,	,
12519	949	32	two	two	CD
12519	949	33	pounds	pound	NNS
12519	949	34	of	of	IN
12519	949	35	loaf	loaf	NN
12519	949	36	sugar	sugar	NN
12519	949	37	pounded	pound	VBD
12519	949	38	,	,	,
12519	949	39	a	a	DT
12519	949	40	quarter	quarter	NN
12519	949	41	of	of	IN
12519	949	42	a	a	DT
12519	949	43	pound	pound	NN
12519	949	44	of	of	IN
12519	949	45	mace	mace	NN
12519	949	46	,	,	,
12519	949	47	the	the	DT
12519	949	48	same	same	JJ
12519	949	49	of	of	IN
12519	949	50	nutmegs	nutmeg	NNS
12519	949	51	powdered	powder	VBN
12519	949	52	;	;	:
12519	949	53	wash	wash	VB
12519	949	54	four	four	CD
12519	949	55	pounds	pound	NNS
12519	949	56	of	of	IN
12519	949	57	currants	currant	NNS
12519	949	58	clean	clean	JJ
12519	949	59	,	,	,
12519	949	60	pick	pick	VBP
12519	949	61	and	and	CC
12519	949	62	dry	dry	VB
12519	949	63	them	-PRON-	PRP
12519	949	64	;	;	:
12519	949	65	blanch	blanch	VB
12519	949	66	one	one	CD
12519	949	67	pound	pound	NN
12519	949	68	of	of	IN
12519	949	69	sweet	sweet	JJ
12519	949	70	almonds	almond	NNS
12519	949	71	,	,	,
12519	949	72	and	and	CC
12519	949	73	cut	cut	VBD
12519	949	74	them	-PRON-	PRP
12519	949	75	in	in	IN
12519	949	76	very	very	RB
12519	949	77	thin	thin	JJ
12519	949	78	slices	slice	NNS
12519	949	79	;	;	:
12519	949	80	stone	stone	NN
12519	949	81	two	two	CD
12519	949	82	pounds	pound	NNS
12519	949	83	of	of	IN
12519	949	84	raisins	raisin	NNS
12519	949	85	,	,	,
12519	949	86	cut	cut	VBD
12519	949	87	them	-PRON-	PRP
12519	949	88	in	in	IN
12519	949	89	two	two	CD
12519	949	90	,	,	,
12519	949	91	and	and	CC
12519	949	92	strew	strew	VBD
12519	949	93	a	a	DT
12519	949	94	little	little	JJ
12519	949	95	flour	flour	NN
12519	949	96	over	over	RB
12519	949	97	to	to	TO
12519	949	98	prevent	prevent	VB
12519	949	99	their	-PRON-	PRP$
12519	949	100	sticking	stick	VBG
12519	949	101	together	together	RB
12519	949	102	,	,	,
12519	949	103	and	and	CC
12519	949	104	two	two	CD
12519	949	105	pounds	pound	NNS
12519	949	106	of	of	IN
12519	949	107	citron	citron	NN
12519	949	108	sliced	slice	VBD
12519	949	109	thin	thin	RB
12519	949	110	;	;	:
12519	949	111	break	break	VB
12519	949	112	thirty	thirty	CD
12519	949	113	eggs	egg	NNS
12519	949	114	,	,	,
12519	949	115	separating	separate	VBG
12519	949	116	the	the	DT
12519	949	117	yelks	yelk	NNS
12519	949	118	and	and	CC
12519	949	119	whites	white	NNS
12519	949	120	;	;	:
12519	949	121	work	work	VB
12519	949	122	the	the	DT
12519	949	123	butter	butter	NN
12519	949	124	to	to	IN
12519	949	125	a	a	DT
12519	949	126	cream	cream	NN
12519	949	127	with	with	IN
12519	949	128	your	-PRON-	PRP$
12519	949	129	hand	hand	NN
12519	949	130	-	-	HYPH
12519	949	131	put	put	NN
12519	949	132	in	in	RP
12519	949	133	alternately	alternately	RB
12519	949	134	,	,	,
12519	949	135	flour	flour	NN
12519	949	136	,	,	,
12519	949	137	sugar	sugar	NN
12519	949	138	,	,	,
12519	949	139	and	and	CC
12519	949	140	the	the	DT
12519	949	141	froth	froth	NN
12519	949	142	from	from	IN
12519	949	143	both	both	DT
12519	949	144	whites	white	NNS
12519	949	145	and	and	CC
12519	949	146	yelks	yelk	NNS
12519	949	147	,	,	,
12519	949	148	which	which	WDT
12519	949	149	must	must	MD
12519	949	150	be	be	VB
12519	949	151	beaten	beat	VBN
12519	949	152	separately	separately	RB
12519	949	153	,	,	,
12519	949	154	and	and	CC
12519	949	155	_	_	NNP
12519	949	156	only	only	RB
12519	949	157	_	_	NNP
12519	949	158	the	the	DT
12519	949	159	froth	froth	NN
12519	949	160	put	put	VBD
12519	949	161	in	in	RP
12519	949	162	.	.	.
12519	950	1	When	when	WRB
12519	950	2	all	all	DT
12519	950	3	are	be	VBP
12519	950	4	mixed	mixed	JJ
12519	950	5	and	and	CC
12519	950	6	the	the	DT
12519	950	7	cake	cake	NN
12519	950	8	looks	look	VBZ
12519	950	9	very	very	RB
12519	950	10	light	light	JJ
12519	950	11	,	,	,
12519	950	12	add	add	VB
12519	950	13	the	the	DT
12519	950	14	spice	spice	NN
12519	950	15	,	,	,
12519	950	16	with	with	IN
12519	950	17	half	half	PDT
12519	950	18	a	a	DT
12519	950	19	pint	pint	NN
12519	950	20	of	of	IN
12519	950	21	brandy	brandy	NN
12519	950	22	,	,	,
12519	950	23	the	the	DT
12519	950	24	currants	currant	NNS
12519	950	25	and	and	CC
12519	950	26	almonds	almond	VBZ
12519	950	27	;	;	:
12519	950	28	butter	butter	NN
12519	950	29	the	the	DT
12519	950	30	mould	mould	NNP
12519	950	31	well	well	RB
12519	950	32	,	,	,
12519	950	33	pour	pour	VBP
12519	950	34	in	in	IN
12519	950	35	part	part	NN
12519	950	36	of	of	IN
12519	950	37	the	the	DT
12519	950	38	cake	cake	NN
12519	950	39	,	,	,
12519	950	40	strew	strew	VBD
12519	950	41	over	over	IN
12519	950	42	it	-PRON-	PRP
12519	950	43	some	some	DT
12519	950	44	raisins	raisin	NNS
12519	950	45	and	and	CC
12519	950	46	citron	citron	NN
12519	950	47	--	--	:
12519	950	48	do	do	VB
12519	950	49	this	this	DT
12519	950	50	until	until	IN
12519	950	51	all	all	DT
12519	950	52	is	be	VBZ
12519	950	53	in	in	IN
12519	950	54	:	:	:
12519	950	55	set	set	VB
12519	950	56	it	-PRON-	PRP
12519	950	57	in	in	IN
12519	950	58	a	a	DT
12519	950	59	well	well	RB
12519	950	60	heated	heated	JJ
12519	950	61	oven	oven	NN
12519	950	62	:	:	:
12519	950	63	when	when	WRB
12519	950	64	it	-PRON-	PRP
12519	950	65	has	have	VBZ
12519	950	66	risen	rise	VBN
12519	950	67	,	,	,
12519	950	68	and	and	CC
12519	950	69	the	the	DT
12519	950	70	top	top	NN
12519	950	71	is	be	VBZ
12519	950	72	coloured	colour	VBN
12519	950	73	,	,	,
12519	950	74	cover	cover	VB
12519	950	75	it	-PRON-	PRP
12519	950	76	with	with	IN
12519	950	77	paper	paper	NN
12519	950	78	;	;	:
12519	950	79	it	-PRON-	PRP
12519	950	80	will	will	MD
12519	950	81	require	require	VB
12519	950	82	three	three	CD
12519	950	83	hours	hour	NNS
12519	950	84	baking	baking	NN
12519	950	85	--	--	:
12519	950	86	it	-PRON-	PRP
12519	950	87	must	must	MD
12519	950	88	be	be	VB
12519	950	89	iced	ice	VBN
12519	950	90	.	.	.
12519	951	1	*	*	NFP
12519	951	2	*	*	NFP
12519	951	3	*	*	NFP
12519	951	4	*	*	NFP
12519	951	5	*	*	NFP
12519	951	6	NAPLES	NAPLES	NNP
12519	951	7	BISCUIT	BISCUIT	NNP
12519	951	8	.	.	.
12519	952	1	Beat	beat	VB
12519	952	2	twelve	twelve	CD
12519	952	3	eggs	egg	NNS
12519	952	4	light	light	NN
12519	952	5	,	,	,
12519	952	6	add	add	VB
12519	952	7	to	to	IN
12519	952	8	them	-PRON-	PRP
12519	952	9	one	one	CD
12519	952	10	pound	pound	NN
12519	952	11	of	of	IN
12519	952	12	flour	flour	NN
12519	952	13	,	,	,
12519	952	14	and	and	CC
12519	952	15	one	one	CD
12519	952	16	of	of	IN
12519	952	17	powdered	powdered	JJ
12519	952	18	sugar	sugar	NN
12519	952	19	;	;	:
12519	952	20	continue	continue	VB
12519	952	21	to	to	TO
12519	952	22	beat	beat	VB
12519	952	23	all	all	RB
12519	952	24	together	together	RB
12519	952	25	till	till	IN
12519	952	26	perfectly	perfectly	RB
12519	952	27	light	light	NN
12519	952	28	;	;	:
12519	952	29	bake	bake	VB
12519	952	30	it	-PRON-	PRP
12519	952	31	in	in	IN
12519	952	32	long	long	JJ
12519	952	33	pans	pan	NNS
12519	952	34	,	,	,
12519	952	35	four	four	CD
12519	952	36	inches	inch	NNS
12519	952	37	wide	wide	JJ
12519	952	38	,	,	,
12519	952	39	with	with	IN
12519	952	40	divisions	division	NNS
12519	952	41	;	;	:
12519	952	42	so	so	IN
12519	952	43	that	that	IN
12519	952	44	each	each	DT
12519	952	45	cake	cake	NN
12519	952	46	,	,	,
12519	952	47	when	when	WRB
12519	952	48	done	do	VBN
12519	952	49	,	,	,
12519	952	50	will	will	MD
12519	952	51	be	be	VB
12519	952	52	four	four	CD
12519	952	53	inches	inch	NNS
12519	952	54	long	long	JJ
12519	952	55	,	,	,
12519	952	56	and	and	CC
12519	952	57	one	one	CD
12519	952	58	and	and	CC
12519	952	59	a	a	DT
12519	952	60	half	half	NN
12519	952	61	wide	wide	JJ
12519	952	62	.	.	.
12519	953	1	*	*	NFP
12519	953	2	*	*	NFP
12519	953	3	*	*	NFP
12519	953	4	*	*	NFP
12519	953	5	*	*	NFP
12519	953	6	SHREWSBURY	shrewsbury	NN
12519	953	7	CAKES	CAKES	NNP
12519	953	8	.	.	.
12519	954	1	Mix	mix	VB
12519	954	2	a	a	DT
12519	954	3	pound	pound	NN
12519	954	4	of	of	IN
12519	954	5	sugar	sugar	NN
12519	954	6	,	,	,
12519	954	7	with	with	IN
12519	954	8	two	two	CD
12519	954	9	pounds	pound	NNS
12519	954	10	of	of	IN
12519	954	11	flour	flour	NN
12519	954	12	,	,	,
12519	954	13	and	and	CC
12519	954	14	a	a	DT
12519	954	15	large	large	JJ
12519	954	16	spoonful	spoonful	NN
12519	954	17	of	of	IN
12519	954	18	pounded	pound	VBN
12519	954	19	coriander	coriander	NN
12519	954	20	seeds	seed	NNS
12519	954	21	;	;	:
12519	954	22	sift	sift	VB
12519	954	23	them	-PRON-	PRP
12519	954	24	,	,	,
12519	954	25	add	add	VB
12519	954	26	three	three	CD
12519	954	27	quarters	quarter	NNS
12519	954	28	of	of	IN
12519	954	29	a	a	DT
12519	954	30	pound	pound	NN
12519	954	31	of	of	IN
12519	954	32	melted	melted	JJ
12519	954	33	butter	butter	NN
12519	954	34	,	,	,
12519	954	35	six	six	CD
12519	954	36	eggs	egg	NNS
12519	954	37	,	,	,
12519	954	38	and	and	CC
12519	954	39	a	a	DT
12519	954	40	gill	gill	NN
12519	954	41	of	of	IN
12519	954	42	brandy	brandy	NN
12519	954	43	;	;	:
12519	954	44	knead	knead	VB
12519	954	45	it	-PRON-	PRP
12519	954	46	well	well	RB
12519	954	47	,	,	,
12519	954	48	roll	roll	VB
12519	954	49	it	-PRON-	PRP
12519	954	50	thin	thin	JJ
12519	954	51	,	,	,
12519	954	52	cut	cut	VBD
12519	954	53	it	-PRON-	PRP
12519	954	54	in	in	IN
12519	954	55	shapes	shape	NNS
12519	954	56	,	,	,
12519	954	57	and	and	CC
12519	954	58	bake	bake	VB
12519	954	59	without	without	IN
12519	954	60	discolouring	discolour	VBG
12519	954	61	it	-PRON-	PRP
12519	954	62	.	.	.
12519	955	1	*	*	NFP
12519	955	2	*	*	NFP
12519	955	3	*	*	NFP
12519	955	4	*	*	NFP
12519	955	5	*	*	NFP
12519	955	6	LITTLE	LITTLE	NNP
12519	955	7	PLUM	PLUM	NNP
12519	955	8	CAKES	CAKES	NNP
12519	955	9	.	.	.
12519	956	1	Prepare	prepare	VB
12519	956	2	them	-PRON-	PRP
12519	956	3	as	as	IN
12519	956	4	directed	direct	VBN
12519	956	5	for	for	IN
12519	956	6	pound	pound	NN
12519	956	7	cake	cake	NN
12519	956	8	,	,	,
12519	956	9	add	add	VB
12519	956	10	raisins	raisin	NNS
12519	956	11	and	and	CC
12519	956	12	currants	currant	NNS
12519	956	13	,	,	,
12519	956	14	bake	bake	VB
12519	956	15	them	-PRON-	PRP
12519	956	16	in	in	IN
12519	956	17	small	small	JJ
12519	956	18	tin	tin	JJ
12519	956	19	shapes	shape	NNS
12519	956	20	,	,	,
12519	956	21	and	and	CC
12519	956	22	ice	ice	VB
12519	956	23	them	-PRON-	PRP
12519	956	24	.	.	.
12519	957	1	*	*	NFP
12519	957	2	*	*	NFP
12519	957	3	*	*	NFP
12519	957	4	*	*	NFP
12519	957	5	*	*	NFP
12519	957	6	SODA	soda	NN
12519	957	7	CAKES	cake	NNS
12519	957	8	.	.	.
12519	958	1	Dissolve	dissolve	VB
12519	958	2	half	half	PDT
12519	958	3	a	a	DT
12519	958	4	pound	pound	NN
12519	958	5	of	of	IN
12519	958	6	sugar	sugar	NN
12519	958	7	in	in	IN
12519	958	8	a	a	DT
12519	958	9	pint	pint	NN
12519	958	10	of	of	IN
12519	958	11	milk	milk	NN
12519	958	12	,	,	,
12519	958	13	add	add	VB
12519	958	14	a	a	DT
12519	958	15	tea	tea	NN
12519	958	16	-	-	HYPH
12519	958	17	spoonful	spoonful	JJ
12519	958	18	of	of	IN
12519	958	19	soda	soda	NN
12519	958	20	;	;	:
12519	958	21	pour	pour	VB
12519	958	22	it	-PRON-	PRP
12519	958	23	on	on	IN
12519	958	24	two	two	CD
12519	958	25	pounds	pound	NNS
12519	958	26	of	of	IN
12519	958	27	flour	flour	NN
12519	958	28	--	--	:
12519	958	29	melt	melt	VB
12519	958	30	half	half	PDT
12519	958	31	a	a	DT
12519	958	32	pound	pound	NN
12519	958	33	of	of	IN
12519	958	34	butter	butter	NN
12519	958	35	,	,	,
12519	958	36	knead	knead	VB
12519	958	37	all	all	RB
12519	958	38	together	together	RB
12519	958	39	till	till	IN
12519	958	40	light	light	NN
12519	958	41	,	,	,
12519	958	42	put	put	VB
12519	958	43	it	-PRON-	PRP
12519	958	44	in	in	IN
12519	958	45	shallow	shallow	JJ
12519	958	46	moulds	mould	NNS
12519	958	47	,	,	,
12519	958	48	and	and	CC
12519	958	49	bake	bake	VB
12519	958	50	it	-PRON-	PRP
12519	958	51	quickly	quickly	RB
12519	958	52	in	in	IN
12519	958	53	a	a	DT
12519	958	54	brisk	brisk	JJ
12519	958	55	oven	oven	NN
12519	958	56	.	.	.
12519	959	1	*	*	NFP
12519	959	2	*	*	NFP
12519	959	3	*	*	NFP
12519	959	4	*	*	NFP
12519	959	5	*	*	NFP
12519	959	6	TO	to	IN
12519	959	7	MAKE	MAKE	NNP
12519	959	8	BREAD	BREAD	NNP
12519	959	9	.	.	.
12519	960	1	When	when	WRB
12519	960	2	you	-PRON-	PRP
12519	960	3	find	find	VBP
12519	960	4	the	the	DT
12519	960	5	barrel	barrel	NN
12519	960	6	of	of	IN
12519	960	7	flour	flour	NN
12519	960	8	a	a	DT
12519	960	9	good	good	JJ
12519	960	10	one	one	NN
12519	960	11	,	,	,
12519	960	12	empty	empty	VB
12519	960	13	it	-PRON-	PRP
12519	960	14	into	into	IN
12519	960	15	a	a	DT
12519	960	16	chest	chest	NN
12519	960	17	or	or	CC
12519	960	18	box	box	NN
12519	960	19	,	,	,
12519	960	20	made	make	VBN
12519	960	21	for	for	IN
12519	960	22	the	the	DT
12519	960	23	purpose	purpose	NN
12519	960	24	,	,	,
12519	960	25	with	with	IN
12519	960	26	a	a	DT
12519	960	27	lid	lid	NN
12519	960	28	that	that	WDT
12519	960	29	will	will	MD
12519	960	30	shut	shut	VB
12519	960	31	close	close	RB
12519	960	32	:	:	:
12519	960	33	it	-PRON-	PRP
12519	960	34	keeps	keep	VBZ
12519	960	35	much	much	RB
12519	960	36	better	well	JJR
12519	960	37	in	in	IN
12519	960	38	this	this	DT
12519	960	39	manner	manner	NN
12519	960	40	than	than	IN
12519	960	41	when	when	WRB
12519	960	42	packed	pack	VBN
12519	960	43	in	in	IN
12519	960	44	a	a	DT
12519	960	45	barrel	barrel	NN
12519	960	46	,	,	,
12519	960	47	and	and	CC
12519	960	48	even	even	RB
12519	960	49	improves	improve	VBZ
12519	960	50	by	by	IN
12519	960	51	lying	lie	VBG
12519	960	52	lightly	lightly	RB
12519	960	53	;	;	:
12519	960	54	sift	sift	VB
12519	960	55	the	the	DT
12519	960	56	quantity	quantity	NN
12519	960	57	you	-PRON-	PRP
12519	960	58	intend	intend	VBP
12519	960	59	to	to	TO
12519	960	60	make	make	VB
12519	960	61	up	up	RP
12519	960	62	--	--	:
12519	960	63	put	put	VB
12519	960	64	into	into	IN
12519	960	65	a	a	DT
12519	960	66	bowl	bowl	NN
12519	960	67	two	two	CD
12519	960	68	gills	gill	NNS
12519	960	69	and	and	CC
12519	960	70	a	a	DT
12519	960	71	half	half	NN
12519	960	72	of	of	IN
12519	960	73	water	water	NN
12519	960	74	for	for	IN
12519	960	75	each	each	DT
12519	960	76	quart	quart	NN
12519	960	77	,	,	,
12519	960	78	with	with	IN
12519	960	79	a	a	DT
12519	960	80	tea	tea	NN
12519	960	81	-	-	HYPH
12519	960	82	spoon	spoon	NN
12519	960	83	heaped	heap	VBD
12519	960	84	up	up	RP
12519	960	85	with	with	IN
12519	960	86	salt	salt	NN
12519	960	87	,	,	,
12519	960	88	and	and	CC
12519	960	89	a	a	DT
12519	960	90	large	large	JJ
12519	960	91	spoonful	spoonful	NN
12519	960	92	of	of	IN
12519	960	93	yeast	yeast	NN
12519	960	94	for	for	IN
12519	960	95	each	each	DT
12519	960	96	quart	quart	NN
12519	960	97	;	;	:
12519	960	98	stir	stir	VB
12519	960	99	this	this	DT
12519	960	100	mixture	mixture	NN
12519	960	101	well	well	RB
12519	960	102	,	,	,
12519	960	103	put	put	VBD
12519	960	104	into	into	IN
12519	960	105	another	another	DT
12519	960	106	bowl	bowl	NN
12519	960	107	one	one	CD
12519	960	108	handful	handful	NN
12519	960	109	of	of	IN
12519	960	110	flour	flour	NN
12519	960	111	from	from	IN
12519	960	112	every	every	DT
12519	960	113	quart	quart	NN
12519	960	114	;	;	:
12519	960	115	pour	pour	VB
12519	960	116	a	a	DT
12519	960	117	little	little	JJ
12519	960	118	of	of	IN
12519	960	119	the	the	DT
12519	960	120	mixture	mixture	NN
12519	960	121	on	on	IN
12519	960	122	to	to	TO
12519	960	123	wet	wet	VB
12519	960	124	it	-PRON-	PRP
12519	960	125	,	,	,
12519	960	126	then	then	RB
12519	960	127	more	more	RBR
12519	960	128	,	,	,
12519	960	129	until	until	IN
12519	960	130	you	-PRON-	PRP
12519	960	131	get	get	VBP
12519	960	132	it	-PRON-	PRP
12519	960	133	all	all	DT
12519	960	134	in	in	RP
12519	960	135	,	,	,
12519	960	136	taking	take	VBG
12519	960	137	great	great	JJ
12519	960	138	care	care	NN
12519	960	139	that	that	IN
12519	960	140	it	-PRON-	PRP
12519	960	141	be	be	VB
12519	960	142	smooth	smooth	JJ
12519	960	143	,	,	,
12519	960	144	and	and	CC
12519	960	145	quite	quite	RB
12519	960	146	free	free	JJ
12519	960	147	from	from	IN
12519	960	148	lumps	lump	NNS
12519	960	149	;	;	:
12519	960	150	beat	beat	VBD
12519	960	151	it	-PRON-	PRP
12519	960	152	some	some	DT
12519	960	153	minutes	minute	NNS
12519	960	154	,	,	,
12519	960	155	take	take	VB
12519	960	156	one	one	CD
12519	960	157	-	-	HYPH
12519	960	158	third	third	NN
12519	960	159	of	of	IN
12519	960	160	the	the	DT
12519	960	161	flour	flour	NN
12519	960	162	out	out	IN
12519	960	163	of	of	IN
12519	960	164	the	the	DT
12519	960	165	kettle	kettle	NN
12519	960	166	,	,	,
12519	960	167	pour	pour	VBP
12519	960	168	on	on	IN
12519	960	169	the	the	DT
12519	960	170	batter	batter	NN
12519	960	171	,	,	,
12519	960	172	and	and	CC
12519	960	173	sprinkle	sprinkle	VB
12519	960	174	over	over	IN
12519	960	175	it	-PRON-	PRP
12519	960	176	the	the	DT
12519	960	177	dry	dry	JJ
12519	960	178	flour	flour	NN
12519	960	179	;	;	:
12519	960	180	stop	stop	VB
12519	960	181	the	the	DT
12519	960	182	kettle	kettle	NN
12519	960	183	,	,	,
12519	960	184	and	and	CC
12519	960	185	set	set	VBD
12519	960	186	it	-PRON-	PRP
12519	960	187	where	where	WRB
12519	960	188	it	-PRON-	PRP
12519	960	189	can	can	MD
12519	960	190	have	have	VB
12519	960	191	a	a	DT
12519	960	192	moderate	moderate	JJ
12519	960	193	degree	degree	NN
12519	960	194	of	of	IN
12519	960	195	warmth	warmth	NN
12519	960	196	:	:	:
12519	960	197	when	when	WRB
12519	960	198	it	-PRON-	PRP
12519	960	199	has	have	VBZ
12519	960	200	risen	rise	VBN
12519	960	201	well	well	RB
12519	960	202	,	,	,
12519	960	203	turn	turn	VB
12519	960	204	it	-PRON-	PRP
12519	960	205	into	into	IN
12519	960	206	a	a	DT
12519	960	207	bowl	bowl	NN
12519	960	208	,	,	,
12519	960	209	mix	mix	VB
12519	960	210	in	in	IN
12519	960	211	the	the	DT
12519	960	212	dry	dry	JJ
12519	960	213	flour	flour	NN
12519	960	214	,	,	,
12519	960	215	and	and	CC
12519	960	216	knead	knead	VB
12519	960	217	it	-PRON-	PRP
12519	960	218	on	on	IN
12519	960	219	a	a	DT
12519	960	220	board	board	NN
12519	960	221	till	till	IN
12519	960	222	it	-PRON-	PRP
12519	960	223	looks	look	VBZ
12519	960	224	quite	quite	RB
12519	960	225	light	light	JJ
12519	960	226	;	;	:
12519	960	227	return	return	VB
12519	960	228	it	-PRON-	PRP
12519	960	229	to	to	IN
12519	960	230	the	the	DT
12519	960	231	kettle	kettle	NN
12519	960	232	,	,	,
12519	960	233	and	and	CC
12519	960	234	place	place	VB
12519	960	235	it	-PRON-	PRP
12519	960	236	where	where	WRB
12519	960	237	it	-PRON-	PRP
12519	960	238	can	can	MD
12519	960	239	have	have	VB
12519	960	240	proper	proper	JJ
12519	960	241	heat	heat	NN
12519	960	242	:	:	:
12519	960	243	in	in	IN
12519	960	244	the	the	DT
12519	960	245	morning	morning	NN
12519	960	246	,	,	,
12519	960	247	take	take	VB
12519	960	248	the	the	DT
12519	960	249	dry	dry	JJ
12519	960	250	crust	crust	NN
12519	960	251	carefully	carefully	RB
12519	960	252	from	from	IN
12519	960	253	the	the	DT
12519	960	254	top	top	NN
12519	960	255	,	,	,
12519	960	256	put	put	VB
12519	960	257	the	the	DT
12519	960	258	dough	dough	NN
12519	960	259	on	on	IN
12519	960	260	a	a	DT
12519	960	261	board	board	NN
12519	960	262	,	,	,
12519	960	263	knead	knead	VB
12519	960	264	it	-PRON-	PRP
12519	960	265	well	well	RB
12519	960	266	,	,	,
12519	960	267	make	make	VB
12519	960	268	it	-PRON-	PRP
12519	960	269	into	into	IN
12519	960	270	rolls	roll	NNS
12519	960	271	,	,	,
12519	960	272	set	set	VBD
12519	960	273	them	-PRON-	PRP
12519	960	274	on	on	IN
12519	960	275	tin	tin	NN
12519	960	276	sheets	sheet	NNS
12519	960	277	,	,	,
12519	960	278	put	put	VB
12519	960	279	a	a	DT
12519	960	280	towel	towel	NN
12519	960	281	over	over	RP
12519	960	282	,	,	,
12519	960	283	and	and	CC
12519	960	284	let	let	VB
12519	960	285	them	-PRON-	PRP
12519	960	286	stand	stand	VB
12519	960	287	near	near	IN
12519	960	288	the	the	DT
12519	960	289	fire	fire	NN
12519	960	290	till	till	IN
12519	960	291	the	the	DT
12519	960	292	oven	oven	NN
12519	960	293	is	be	VBZ
12519	960	294	ready	ready	JJ
12519	960	295	.	.	.
12519	961	1	In	in	IN
12519	961	2	winter	winter	NN
12519	961	3	,	,	,
12519	961	4	make	make	VB
12519	961	5	the	the	DT
12519	961	6	bread	bread	NN
12519	961	7	up	up	RP
12519	961	8	at	at	IN
12519	961	9	three	three	CD
12519	961	10	o'clock	o'clock	NN
12519	961	11	,	,	,
12519	961	12	and	and	CC
12519	961	13	it	-PRON-	PRP
12519	961	14	will	will	MD
12519	961	15	be	be	VB
12519	961	16	ready	ready	JJ
12519	961	17	to	to	TO
12519	961	18	work	work	VB
12519	961	19	before	before	IN
12519	961	20	bed	bed	NN
12519	961	21	time	time	NN
12519	961	22	.	.	.
12519	962	1	In	in	IN
12519	962	2	summer	summer	NN
12519	962	3	,	,	,
12519	962	4	make	make	VB
12519	962	5	it	-PRON-	PRP
12519	962	6	up	up	RP
12519	962	7	at	at	IN
12519	962	8	five	five	CD
12519	962	9	o'clock	o'clock	NN
12519	962	10	.	.	.
12519	963	1	A	a	DT
12519	963	2	quart	quart	NN
12519	963	3	of	of	IN
12519	963	4	flour	flour	NN
12519	963	5	should	should	MD
12519	963	6	weigh	weigh	VB
12519	963	7	just	just	RB
12519	963	8	one	one	CD
12519	963	9	pound	pound	NN
12519	963	10	and	and	CC
12519	963	11	a	a	DT
12519	963	12	quarter	quarter	NN
12519	963	13	.	.	.
12519	964	1	The	the	DT
12519	964	2	bread	bread	NN
12519	964	3	must	must	MD
12519	964	4	be	be	VB
12519	964	5	rasped	rasp	VBN
12519	964	6	when	when	WRB
12519	964	7	baked	bake	VBN
12519	964	8	.	.	.
12519	965	1	*	*	NFP
12519	965	2	*	*	NFP
12519	965	3	*	*	NFP
12519	965	4	*	*	NFP
12519	965	5	*	*	NFP
12519	965	6	TO	to	IN
12519	965	7	MAKE	MAKE	NNP
12519	965	8	NICE	NICE	NNP
12519	965	9	BISCUIT	BISCUIT	NNP
12519	965	10	.	.	.
12519	966	1	Rub	rub	VB
12519	966	2	a	a	DT
12519	966	3	large	large	JJ
12519	966	4	spoonful	spoonful	NN
12519	966	5	of	of	IN
12519	966	6	butter	butter	NN
12519	966	7	into	into	IN
12519	966	8	a	a	DT
12519	966	9	quart	quart	NN
12519	966	10	of	of	IN
12519	966	11	risen	rise	VBN
12519	966	12	dough	dough	NN
12519	966	13	,	,	,
12519	966	14	knead	knead	VB
12519	966	15	it	-PRON-	PRP
12519	966	16	well	well	RB
12519	966	17	,	,	,
12519	966	18	and	and	CC
12519	966	19	make	make	VB
12519	966	20	it	-PRON-	PRP
12519	966	21	into	into	IN
12519	966	22	biscuit	biscuit	NN
12519	966	23	,	,	,
12519	966	24	either	either	CC
12519	966	25	thick	thick	JJ
12519	966	26	or	or	CC
12519	966	27	thin	thin	JJ
12519	966	28	:	:	:
12519	966	29	bake	bake	VB
12519	966	30	them	-PRON-	PRP
12519	966	31	quickly	quickly	RB
12519	966	32	.	.	.
12519	967	1	*	*	NFP
12519	967	2	*	*	NFP
12519	967	3	*	*	NFP
12519	967	4	*	*	NFP
12519	967	5	*	*	NFP
12519	967	6	RICE	rice	NN
12519	967	7	BREAD	BREAD	NNP
12519	967	8	.	.	.
12519	968	1	Boil	Boil	NNP
12519	968	2	six	six	CD
12519	968	3	ounces	ounce	NNS
12519	968	4	of	of	IN
12519	968	5	rice	rice	NN
12519	968	6	in	in	IN
12519	968	7	a	a	DT
12519	968	8	quart	quart	NN
12519	968	9	of	of	IN
12519	968	10	water	water	NN
12519	968	11	,	,	,
12519	968	12	till	till	IN
12519	968	13	it	-PRON-	PRP
12519	968	14	is	be	VBZ
12519	968	15	dry	dry	JJ
12519	968	16	and	and	CC
12519	968	17	soft	soft	JJ
12519	968	18	--	--	:
12519	968	19	put	put	VBD
12519	968	20	it	-PRON-	PRP
12519	968	21	into	into	IN
12519	968	22	two	two	CD
12519	968	23	pounds	pound	NNS
12519	968	24	of	of	IN
12519	968	25	flour	flour	NN
12519	968	26	,	,	,
12519	968	27	mix	mix	VB
12519	968	28	it	-PRON-	PRP
12519	968	29	in	in	RP
12519	968	30	well	well	RB
12519	968	31	;	;	:
12519	968	32	add	add	VB
12519	968	33	two	two	CD
12519	968	34	tea	tea	NN
12519	968	35	-	-	HYPH
12519	968	36	spoonsful	spoonsful	JJ
12519	968	37	of	of	IN
12519	968	38	salt	salt	NN
12519	968	39	,	,	,
12519	968	40	two	two	CD
12519	968	41	large	large	JJ
12519	968	42	spoonsful	spoonsful	NN
12519	968	43	of	of	IN
12519	968	44	yeast	yeast	NN
12519	968	45	,	,	,
12519	968	46	and	and	CC
12519	968	47	as	as	IN
12519	968	48	much	much	JJ
12519	968	49	water	water	NN
12519	968	50	as	as	IN
12519	968	51	will	will	MD
12519	968	52	make	make	VB
12519	968	53	it	-PRON-	PRP
12519	968	54	the	the	DT
12519	968	55	consistence	consistence	NN
12519	968	56	of	of	IN
12519	968	57	bread	bread	NN
12519	968	58	:	:	:
12519	968	59	when	when	WRB
12519	968	60	well	well	RB
12519	968	61	risen	risen	NNP
12519	968	62	,	,	,
12519	968	63	bake	bake	VBP
12519	968	64	it	-PRON-	PRP
12519	968	65	in	in	IN
12519	968	66	moulds	mould	NNS
12519	968	67	.	.	.
12519	969	1	*	*	NFP
12519	969	2	*	*	NFP
12519	969	3	*	*	NFP
12519	969	4	*	*	NFP
12519	969	5	*	*	NFP
12519	969	6	MIXED	mixed	NN
12519	969	7	BREAD	BREAD	NNS
12519	969	8	.	.	.
12519	970	1	Put	put	VB
12519	970	2	a	a	DT
12519	970	3	tea	tea	NN
12519	970	4	-	-	HYPH
12519	970	5	spoonful	spoonful	JJ
12519	970	6	of	of	IN
12519	970	7	salt	salt	NN
12519	970	8	,	,	,
12519	970	9	and	and	CC
12519	970	10	a	a	DT
12519	970	11	large	large	JJ
12519	970	12	one	one	NN
12519	970	13	of	of	IN
12519	970	14	yeast	yeast	NN
12519	970	15	,	,	,
12519	970	16	into	into	IN
12519	970	17	a	a	DT
12519	970	18	quart	quart	NN
12519	970	19	of	of	IN
12519	970	20	flour	flour	NN
12519	970	21	;	;	:
12519	970	22	make	make	VB
12519	970	23	it	-PRON-	PRP
12519	970	24	sufficiently	sufficiently	RB
12519	970	25	soft	soft	JJ
12519	970	26	,	,	,
12519	970	27	with	with	IN
12519	970	28	corn	corn	NN
12519	970	29	meal	meal	NN
12519	970	30	gruel	gruel	NN
12519	970	31	;	;	:
12519	970	32	when	when	WRB
12519	970	33	well	well	RB
12519	970	34	risen	risen	NNP
12519	970	35	,	,	,
12519	970	36	bake	bake	VBP
12519	970	37	it	-PRON-	PRP
12519	970	38	in	in	IN
12519	970	39	a	a	DT
12519	970	40	mould	mould	NN
12519	970	41	.	.	.
12519	971	1	It	-PRON-	PRP
12519	971	2	is	be	VBZ
12519	971	3	an	an	DT
12519	971	4	excellent	excellent	JJ
12519	971	5	bread	bread	NN
12519	971	6	for	for	IN
12519	971	7	breakfast	breakfast	NN
12519	971	8	.	.	.
12519	972	1	Indifferent	indifferent	JJ
12519	972	2	flour	flour	NN
12519	972	3	will	will	MD
12519	972	4	rise	rise	VB
12519	972	5	much	much	RB
12519	972	6	better	well	RBR
12519	972	7	,	,	,
12519	972	8	when	when	WRB
12519	972	9	made	make	VBN
12519	972	10	with	with	IN
12519	972	11	gruel	gruel	NN
12519	972	12	,	,	,
12519	972	13	than	than	IN
12519	972	14	with	with	IN
12519	972	15	fair	fair	JJ
12519	972	16	water	water	NN
12519	972	17	.	.	.
12519	973	1	*	*	NFP
12519	973	2	*	*	NFP
12519	973	3	*	*	NFP
12519	973	4	*	*	NFP
12519	973	5	*	*	NFP
12519	973	6	PATENT	patent	NN
12519	973	7	YEAST	yeast	NN
12519	973	8	.	.	.
12519	974	1	Put	put	VB
12519	974	2	half	half	PDT
12519	974	3	a	a	DT
12519	974	4	pound	pound	NN
12519	974	5	of	of	IN
12519	974	6	fresh	fresh	JJ
12519	974	7	hops	hop	NNS
12519	974	8	into	into	IN
12519	974	9	a	a	DT
12519	974	10	gallon	gallon	NN
12519	974	11	of	of	IN
12519	974	12	water	water	NN
12519	974	13	,	,	,
12519	974	14	and	and	CC
12519	974	15	boil	boil	VB
12519	974	16	it	-PRON-	PRP
12519	974	17	away	away	RB
12519	974	18	to	to	IN
12519	974	19	two	two	CD
12519	974	20	quarts	quart	NNS
12519	974	21	;	;	:
12519	974	22	then	then	RB
12519	974	23	strain	strain	VB
12519	974	24	it	-PRON-	PRP
12519	974	25	,	,	,
12519	974	26	make	make	VB
12519	974	27	it	-PRON-	PRP
12519	974	28	a	a	DT
12519	974	29	thin	thin	JJ
12519	974	30	batter	batter	NN
12519	974	31	with	with	IN
12519	974	32	flour	flour	NN
12519	974	33	;	;	:
12519	974	34	add	add	VB
12519	974	35	half	half	PDT
12519	974	36	a	a	DT
12519	974	37	pint	pint	NN
12519	974	38	good	good	JJ
12519	974	39	yeast	yeast	NN
12519	974	40	,	,	,
12519	974	41	and	and	CC
12519	974	42	when	when	WRB
12519	974	43	well	well	RB
12519	974	44	fermented	fermented	JJ
12519	974	45	,	,	,
12519	974	46	pour	pour	VB
12519	974	47	it	-PRON-	PRP
12519	974	48	in	in	IN
12519	974	49	a	a	DT
12519	974	50	bowl	bowl	NN
12519	974	51	,	,	,
12519	974	52	and	and	CC
12519	974	53	work	work	VB
12519	974	54	in	in	IN
12519	974	55	as	as	RB
12519	974	56	much	much	JJ
12519	974	57	corn	corn	NN
12519	974	58	meal	meal	NN
12519	974	59	as	as	IN
12519	974	60	will	will	MD
12519	974	61	make	make	VB
12519	974	62	it	-PRON-	PRP
12519	974	63	the	the	DT
12519	974	64	consistency	consistency	NN
12519	974	65	of	of	IN
12519	974	66	biscuit	biscuit	NN
12519	974	67	dough	dough	NN
12519	974	68	;	;	,
12519	974	69	set	set	VB
12519	974	70	it	-PRON-	PRP
12519	974	71	to	to	TO
12519	974	72	rise	rise	VB
12519	974	73	,	,	,
12519	974	74	and	and	CC
12519	974	75	when	when	WRB
12519	974	76	quite	quite	RB
12519	974	77	light	light	JJ
12519	974	78	,	,	,
12519	974	79	make	make	VB
12519	974	80	it	-PRON-	PRP
12519	974	81	into	into	IN
12519	974	82	little	little	JJ
12519	974	83	cakes	cake	NNS
12519	974	84	,	,	,
12519	974	85	which	which	WDT
12519	974	86	must	must	MD
12519	974	87	be	be	VB
12519	974	88	dried	dry	VBN
12519	974	89	in	in	IN
12519	974	90	the	the	DT
12519	974	91	shade	shade	NN
12519	974	92	,	,	,
12519	974	93	turning	turn	VBG
12519	974	94	them	-PRON-	PRP
12519	974	95	very	very	RB
12519	974	96	frequently	frequently	RB
12519	974	97	;	;	:
12519	974	98	keep	keep	VB
12519	974	99	them	-PRON-	PRP
12519	974	100	securely	securely	RB
12519	974	101	from	from	IN
12519	974	102	damp	damp	NN
12519	974	103	and	and	CC
12519	974	104	dust	dust	NN
12519	974	105	.	.	.
12519	975	1	Persons	person	NNS
12519	975	2	who	who	WP
12519	975	3	live	live	VBP
12519	975	4	in	in	IN
12519	975	5	town	town	NN
12519	975	6	,	,	,
12519	975	7	and	and	CC
12519	975	8	can	can	MD
12519	975	9	procure	procure	VB
12519	975	10	brewer	brewer	NN
12519	975	11	's	's	POS
12519	975	12	yeast	yeast	NN
12519	975	13	,	,	,
12519	975	14	will	will	MD
12519	975	15	save	save	VB
12519	975	16	trouble	trouble	NN
12519	975	17	by	by	IN
12519	975	18	using	use	VBG
12519	975	19	it	-PRON-	PRP
12519	975	20	:	:	:
12519	975	21	take	take	VB
12519	975	22	one	one	CD
12519	975	23	quart	quart	NN
12519	975	24	of	of	IN
12519	975	25	it	-PRON-	PRP
12519	975	26	,	,	,
12519	975	27	add	add	VB
12519	975	28	a	a	DT
12519	975	29	quart	quart	NN
12519	975	30	of	of	IN
12519	975	31	water	water	NN
12519	975	32	,	,	,
12519	975	33	and	and	CC
12519	975	34	proceed	proceed	VB
12519	975	35	as	as	IN
12519	975	36	before	before	RB
12519	975	37	directed	direct	VBN
12519	975	38	.	.	.
12519	976	1	*	*	NFP
12519	976	2	*	*	NFP
12519	976	3	*	*	NFP
12519	976	4	*	*	NFP
12519	976	5	*	*	NFP
12519	976	6	TO	to	TO
12519	976	7	PREPARE	PREPARE	NNP
12519	976	8	THE	the	DT
12519	976	9	CAKES	CAKES	NNP
12519	976	10	.	.	.
12519	977	1	Take	take	VB
12519	977	2	one	one	CD
12519	977	3	or	or	CC
12519	977	4	more	more	JJR
12519	977	5	cakes	cake	NNS
12519	977	6	,	,	,
12519	977	7	according	accord	VBG
12519	977	8	to	to	IN
12519	977	9	the	the	DT
12519	977	10	flour	flour	NN
12519	977	11	you	-PRON-	PRP
12519	977	12	are	be	VBP
12519	977	13	to	to	TO
12519	977	14	make	make	VB
12519	977	15	;	;	:
12519	977	16	pour	pour	VB
12519	977	17	on	on	IN
12519	977	18	a	a	DT
12519	977	19	little	little	JJ
12519	977	20	warm	warm	JJ
12519	977	21	water	water	NN
12519	977	22	;	;	:
12519	977	23	when	when	WRB
12519	977	24	it	-PRON-	PRP
12519	977	25	is	be	VBZ
12519	977	26	dissolved	dissolve	VBN
12519	977	27	,	,	,
12519	977	28	stir	stir	VB
12519	977	29	it	-PRON-	PRP
12519	977	30	well	well	RB
12519	977	31	,	,	,
12519	977	32	thicken	thicken	VBG
12519	977	33	with	with	IN
12519	977	34	a	a	DT
12519	977	35	little	little	JJ
12519	977	36	flour	flour	NN
12519	977	37	,	,	,
12519	977	38	and	and	CC
12519	977	39	set	set	VBD
12519	977	40	it	-PRON-	PRP
12519	977	41	near	near	IN
12519	977	42	the	the	DT
12519	977	43	fire	fire	NN
12519	977	44	,	,	,
12519	977	45	to	to	TO
12519	977	46	rise	rise	VB
12519	977	47	before	before	IN
12519	977	48	it	-PRON-	PRP
12519	977	49	is	be	VBZ
12519	977	50	used	use	VBN
12519	977	51	.	.	.
12519	978	1	The	the	DT
12519	978	2	best	good	JJS
12519	978	3	thing	thing	NN
12519	978	4	to	to	TO
12519	978	5	keep	keep	VB
12519	978	6	yeast	yeast	NN
12519	978	7	in	in	RB
12519	978	8	,	,	,
12519	978	9	is	be	VBZ
12519	978	10	a	a	DT
12519	978	11	small	small	JJ
12519	978	12	mug	mug	NN
12519	978	13	or	or	CC
12519	978	14	pitcher	pitcher	NN
12519	978	15	,	,	,
12519	978	16	with	with	IN
12519	978	17	a	a	DT
12519	978	18	close	close	JJ
12519	978	19	stopper	stopper	NN
12519	978	20	,	,	,
12519	978	21	under	under	IN
12519	978	22	which	which	WDT
12519	978	23	must	must	MD
12519	978	24	be	be	VB
12519	978	25	placed	place	VBN
12519	978	26	a	a	DT
12519	978	27	double	double	JJ
12519	978	28	fold	fold	NN
12519	978	29	of	of	IN
12519	978	30	linen	linen	NN
12519	978	31	,	,	,
12519	978	32	to	to	TO
12519	978	33	make	make	VB
12519	978	34	it	-PRON-	PRP
12519	978	35	still	still	RB
12519	978	36	closer	close	JJR
12519	978	37	.	.	.
12519	979	1	This	this	DT
12519	979	2	is	be	VBZ
12519	979	3	far	far	RB
12519	979	4	preferable	preferable	JJ
12519	979	5	to	to	IN
12519	979	6	a	a	DT
12519	979	7	bottle	bottle	NN
12519	979	8	,	,	,
12519	979	9	and	and	CC
12519	979	10	more	more	RBR
12519	979	11	easily	easily	RB
12519	979	12	cleaned	clean	VBN
12519	979	13	.	.	.
12519	980	1	*	*	NFP
12519	980	2	*	*	NFP
12519	980	3	*	*	NFP
12519	980	4	*	*	NFP
12519	980	5	*	*	NFP
12519	980	6	ANOTHER	another	DT
12519	980	7	METHOD	method	NN
12519	980	8	FOR	for	IN
12519	980	9	MAKING	make	VBG
12519	980	10	YEAST	YEAST	NNP
12519	980	11	.	.	.
12519	981	1	Peel	peel	VB
12519	981	2	one	one	CD
12519	981	3	large	large	JJ
12519	981	4	Irish	irish	JJ
12519	981	5	potato	potato	NN
12519	981	6	,	,	,
12519	981	7	boil	boil	VBP
12519	981	8	it	-PRON-	PRP
12519	981	9	till	till	IN
12519	981	10	soft	soft	JJ
12519	981	11	,	,	,
12519	981	12	rub	rub	VB
12519	981	13	it	-PRON-	PRP
12519	981	14	through	through	IN
12519	981	15	a	a	DT
12519	981	16	sieve	sieve	NN
12519	981	17	;	;	:
12519	981	18	add	add	VB
12519	981	19	an	an	DT
12519	981	20	equal	equal	JJ
12519	981	21	quantity	quantity	NN
12519	981	22	of	of	IN
12519	981	23	flour	flour	NN
12519	981	24	,	,	,
12519	981	25	make	make	VB
12519	981	26	it	-PRON-	PRP
12519	981	27	sufficiently	sufficiently	RB
12519	981	28	liquid	liquid	JJ
12519	981	29	with	with	IN
12519	981	30	hop	hop	NN
12519	981	31	tea	tea	NN
12519	981	32	;	;	:
12519	981	33	and	and	CC
12519	981	34	when	when	WRB
12519	981	35	a	a	DT
12519	981	36	little	little	RB
12519	981	37	warmer	warm	JJR
12519	981	38	than	than	IN
12519	981	39	new	new	JJ
12519	981	40	milk	milk	NN
12519	981	41	,	,	,
12519	981	42	add	add	VB
12519	981	43	a	a	DT
12519	981	44	gill	gill	NN
12519	981	45	of	of	IN
12519	981	46	good	good	JJ
12519	981	47	yeast	yeast	NN
12519	981	48	;	;	:
12519	981	49	stir	stir	VB
12519	981	50	it	-PRON-	PRP
12519	981	51	well	well	RB
12519	981	52	,	,	,
12519	981	53	and	and	CC
12519	981	54	keep	keep	VB
12519	981	55	it	-PRON-	PRP
12519	981	56	closely	closely	RB
12519	981	57	covered	cover	VBN
12519	981	58	in	in	IN
12519	981	59	a	a	DT
12519	981	60	small	small	JJ
12519	981	61	pitcher	pitcher	NN
12519	981	62	.	.	.
12519	982	1	*	*	NFP
12519	982	2	*	*	NFP
12519	982	3	*	*	NFP
12519	982	4	*	*	NFP
12519	982	5	*	*	NFP
12519	982	6	NICE	NICE	NNP
12519	982	7	BUNS	BUNS	NNP
12519	982	8	.	.	.
12519	983	1	Put	put	VB
12519	983	2	four	four	CD
12519	983	3	ounces	ounce	NNS
12519	983	4	of	of	IN
12519	983	5	sugar	sugar	NN
12519	983	6	with	with	IN
12519	983	7	three	three	CD
12519	983	8	quarters	quarter	NNS
12519	983	9	of	of	IN
12519	983	10	a	a	DT
12519	983	11	pound	pound	NN
12519	983	12	of	of	IN
12519	983	13	flour	flour	NN
12519	983	14	;	;	:
12519	983	15	make	make	VB
12519	983	16	it	-PRON-	PRP
12519	983	17	up	up	RP
12519	983	18	with	with	IN
12519	983	19	two	two	CD
12519	983	20	spoonsful	spoonsful	JJ
12519	983	21	of	of	IN
12519	983	22	yeast	yeast	NN
12519	983	23	,	,	,
12519	983	24	and	and	CC
12519	983	25	half	half	PDT
12519	983	26	a	a	DT
12519	983	27	pint	pint	NN
12519	983	28	of	of	IN
12519	983	29	milk	milk	NN
12519	983	30	;	;	:
12519	983	31	when	when	WRB
12519	983	32	well	well	RB
12519	983	33	risen	rise	VBN
12519	983	34	,	,	,
12519	983	35	work	work	VB
12519	983	36	into	into	IN
12519	983	37	it	-PRON-	PRP
12519	983	38	four	four	CD
12519	983	39	ounces	ounce	NNS
12519	983	40	of	of	IN
12519	983	41	butter	butter	NN
12519	983	42	,	,	,
12519	983	43	make	make	VB
12519	983	44	it	-PRON-	PRP
12519	983	45	into	into	IN
12519	983	46	small	small	JJ
12519	983	47	buns	bun	NNS
12519	983	48	,	,	,
12519	983	49	and	and	CC
12519	983	50	bake	bake	VB
12519	983	51	them	-PRON-	PRP
12519	983	52	in	in	IN
12519	983	53	a	a	DT
12519	983	54	quick	quick	JJ
12519	983	55	oven	oven	NN
12519	983	56	--	--	:
12519	983	57	do	do	VB
12519	983	58	not	not	RB
12519	983	59	burn	burn	VB
12519	983	60	them	-PRON-	PRP
12519	983	61	.	.	.
12519	984	1	*	*	NFP
12519	984	2	*	*	NFP
12519	984	3	*	*	NFP
12519	984	4	*	*	NFP
12519	984	5	*	*	NFP
12519	984	6	MUFFINS	muffin	NNS
12519	984	7	.	.	.
12519	985	1	Sift	sift	VB
12519	985	2	a	a	DT
12519	985	3	quart	quart	NN
12519	985	4	of	of	IN
12519	985	5	flour	flour	NN
12519	985	6	,	,	,
12519	985	7	put	put	VBN
12519	985	8	to	to	IN
12519	985	9	it	-PRON-	PRP
12519	985	10	a	a	DT
12519	985	11	little	little	JJ
12519	985	12	salt	salt	NN
12519	985	13	,	,	,
12519	985	14	and	and	CC
12519	985	15	a	a	DT
12519	985	16	large	large	JJ
12519	985	17	spoonful	spoonful	NN
12519	985	18	of	of	IN
12519	985	19	yeast	yeast	NN
12519	985	20	--	--	:
12519	985	21	beat	beat	VBD
12519	985	22	the	the	DT
12519	985	23	white	white	NN
12519	985	24	of	of	IN
12519	985	25	a	a	DT
12519	985	26	fresh	fresh	JJ
12519	985	27	egg	egg	NN
12519	985	28	to	to	IN
12519	985	29	a	a	DT
12519	985	30	strong	strong	JJ
12519	985	31	froth	froth	NN
12519	985	32	,	,	,
12519	985	33	add	add	VB
12519	985	34	it	-PRON-	PRP
12519	985	35	,	,	,
12519	985	36	and	and	CC
12519	985	37	make	make	VB
12519	985	38	the	the	DT
12519	985	39	flour	flour	NN
12519	985	40	up	up	RP
12519	985	41	with	with	IN
12519	985	42	cold	cold	JJ
12519	985	43	water	water	NN
12519	985	44	,	,	,
12519	985	45	as	as	RB
12519	985	46	soft	soft	JJ
12519	985	47	as	as	IN
12519	985	48	you	-PRON-	PRP
12519	985	49	can	can	MD
12519	985	50	to	to	TO
12519	985	51	allow	allow	VB
12519	985	52	it	-PRON-	PRP
12519	985	53	to	to	TO
12519	985	54	be	be	VB
12519	985	55	handled	handle	VBN
12519	985	56	;	;	:
12519	985	57	set	set	VB
12519	985	58	it	-PRON-	PRP
12519	985	59	in	in	IN
12519	985	60	a	a	DT
12519	985	61	moderately	moderately	RB
12519	985	62	warm	warm	JJ
12519	985	63	place	place	NN
12519	985	64	.	.	.
12519	986	1	Next	next	JJ
12519	986	2	morning	morning	NN
12519	986	3	,	,	,
12519	986	4	beat	beat	VBD
12519	986	5	it	-PRON-	PRP
12519	986	6	well	well	RB
12519	986	7	with	with	IN
12519	986	8	a	a	DT
12519	986	9	spoon	spoon	NN
12519	986	10	,	,	,
12519	986	11	put	put	VB
12519	986	12	it	-PRON-	PRP
12519	986	13	on	on	IN
12519	986	14	the	the	DT
12519	986	15	griddle	griddle	NN
12519	986	16	in	in	IN
12519	986	17	a	a	DT
12519	986	18	round	round	JJ
12519	986	19	form	form	NN
12519	986	20	,	,	,
12519	986	21	and	and	CC
12519	986	22	bake	bake	VB
12519	986	23	it	-PRON-	PRP
12519	986	24	nicely	nicely	RB
12519	986	25	,	,	,
12519	986	26	turning	turn	VBG
12519	986	27	them	-PRON-	PRP
12519	986	28	frequently	frequently	RB
12519	986	29	till	till	IN
12519	986	30	done	do	VBN
12519	986	31	.	.	.
12519	987	1	*	*	NFP
12519	987	2	*	*	NFP
12519	987	3	*	*	NFP
12519	987	4	*	*	NFP
12519	987	5	*	*	NFP
12519	987	6	FRENCH	FRENCH	NNP
12519	987	7	ROLLS	ROLLS	NNP
12519	987	8	.	.	.
12519	988	1	Sift	sift	VB
12519	988	2	a	a	DT
12519	988	3	quart	quart	NN
12519	988	4	of	of	IN
12519	988	5	flour	flour	NN
12519	988	6	,	,	,
12519	988	7	add	add	VB
12519	988	8	a	a	DT
12519	988	9	little	little	JJ
12519	988	10	salt	salt	NN
12519	988	11	,	,	,
12519	988	12	a	a	DT
12519	988	13	spoonful	spoonful	NN
12519	988	14	of	of	IN
12519	988	15	yeast	yeast	NN
12519	988	16	,	,	,
12519	988	17	two	two	CD
12519	988	18	eggs	egg	NNS
12519	988	19	well	well	RB
12519	988	20	beaten	beat	VBN
12519	988	21	,	,	,
12519	988	22	and	and	CC
12519	988	23	half	half	PDT
12519	988	24	a	a	DT
12519	988	25	pint	pint	NN
12519	988	26	of	of	IN
12519	988	27	milk	milk	NN
12519	988	28	--	--	:
12519	988	29	knead	knead	VB
12519	988	30	it	-PRON-	PRP
12519	988	31	,	,	,
12519	988	32	and	and	CC
12519	988	33	set	set	VBD
12519	988	34	it	-PRON-	PRP
12519	988	35	to	to	TO
12519	988	36	rise	rise	VB
12519	988	37	:	:	:
12519	988	38	next	next	JJ
12519	988	39	morning	morning	NN
12519	988	40	,	,	,
12519	988	41	work	work	NN
12519	988	42	in	in	IN
12519	988	43	an	an	DT
12519	988	44	ounce	ounce	NN
12519	988	45	of	of	IN
12519	988	46	butter	butter	NN
12519	988	47	,	,	,
12519	988	48	make	make	VB
12519	988	49	the	the	DT
12519	988	50	dough	dough	NN
12519	988	51	into	into	IN
12519	988	52	small	small	JJ
12519	988	53	rolls	roll	NNS
12519	988	54	,	,	,
12519	988	55	and	and	CC
12519	988	56	bake	bake	VB
12519	988	57	them	-PRON-	PRP
12519	988	58	.	.	.
12519	989	1	The	the	DT
12519	989	2	top	top	JJ
12519	989	3	crust	crust	NN
12519	989	4	should	should	MD
12519	989	5	not	not	RB
12519	989	6	be	be	VB
12519	989	7	hard	hard	JJ
12519	989	8	.	.	.
12519	990	1	*	*	NFP
12519	990	2	*	*	NFP
12519	990	3	*	*	NFP
12519	990	4	*	*	NFP
12519	990	5	*	*	NFP
12519	990	6	CRUMPETS	crumpets	NN
12519	990	7	.	.	.
12519	991	1	Take	take	VB
12519	991	2	a	a	DT
12519	991	3	quart	quart	NN
12519	991	4	of	of	IN
12519	991	5	dough	dough	NN
12519	991	6	from	from	IN
12519	991	7	your	-PRON-	PRP$
12519	991	8	bread	bread	NN
12519	991	9	at	at	IN
12519	991	10	a	a	DT
12519	991	11	very	very	RB
12519	991	12	early	early	JJ
12519	991	13	hour	hour	NN
12519	991	14	in	in	IN
12519	991	15	the	the	DT
12519	991	16	morning	morning	NN
12519	991	17	;	;	:
12519	991	18	break	break	VB
12519	991	19	three	three	CD
12519	991	20	fresh	fresh	JJ
12519	991	21	eggs	egg	NNS
12519	991	22	,	,	,
12519	991	23	separating	separate	VBG
12519	991	24	the	the	DT
12519	991	25	yelks	yelk	NNS
12519	991	26	from	from	IN
12519	991	27	the	the	DT
12519	991	28	whites	white	NNS
12519	991	29	--	--	:
12519	991	30	whip	whip	VB
12519	991	31	them	-PRON-	PRP
12519	991	32	both	both	DT
12519	991	33	to	to	IN
12519	991	34	a	a	DT
12519	991	35	froth	froth	NN
12519	991	36	,	,	,
12519	991	37	mix	mix	VB
12519	991	38	them	-PRON-	PRP
12519	991	39	with	with	IN
12519	991	40	the	the	DT
12519	991	41	dough	dough	NN
12519	991	42	,	,	,
12519	991	43	and	and	CC
12519	991	44	add	add	VB
12519	991	45	gradually	gradually	RB
12519	991	46	milk	milk	NN
12519	991	47	-	-	HYPH
12519	991	48	warm	warm	JJ
12519	991	49	water	water	NN
12519	991	50	,	,	,
12519	991	51	till	till	IN
12519	991	52	you	-PRON-	PRP
12519	991	53	make	make	VBP
12519	991	54	a	a	DT
12519	991	55	batter	batter	NN
12519	991	56	the	the	DT
12519	991	57	thickness	thickness	NN
12519	991	58	of	of	IN
12519	991	59	buckwheat	buckwheat	NN
12519	991	60	cakes	cake	NNS
12519	991	61	:	:	:
12519	991	62	beat	beat	VB
12519	991	63	it	-PRON-	PRP
12519	991	64	well	well	RB
12519	991	65	,	,	,
12519	991	66	and	and	CC
12519	991	67	set	set	VBD
12519	991	68	it	-PRON-	PRP
12519	991	69	to	to	TO
12519	991	70	rise	rise	VB
12519	991	71	till	till	IN
12519	991	72	near	near	IN
12519	991	73	breakfast	breakfast	NN
12519	991	74	time	time	NN
12519	991	75	;	;	:
12519	991	76	have	have	VB
12519	991	77	the	the	DT
12519	991	78	griddle	griddle	NN
12519	991	79	ready	ready	JJ
12519	991	80	,	,	,
12519	991	81	pour	pour	VB
12519	991	82	on	on	IN
12519	991	83	the	the	DT
12519	991	84	batter	batter	NN
12519	991	85	to	to	TO
12519	991	86	look	look	VB
12519	991	87	quite	quite	RB
12519	991	88	round	round	RB
12519	991	89	:	:	:
12519	991	90	they	-PRON-	PRP
12519	991	91	do	do	VBP
12519	991	92	not	not	RB
12519	991	93	require	require	VB
12519	991	94	turning	turn	VBG
12519	991	95	.	.	.
12519	992	1	*	*	NFP
12519	992	2	*	*	NFP
12519	992	3	*	*	NFP
12519	992	4	*	*	NFP
12519	992	5	*	*	NFP
12519	992	6	APOQUINIMINC	apoquiniminc	NN
12519	992	7	CAKES	CAKES	NNP
12519	992	8	.	.	.
12519	993	1	Put	put	VB
12519	993	2	a	a	DT
12519	993	3	little	little	JJ
12519	993	4	salt	salt	NN
12519	993	5	,	,	,
12519	993	6	one	one	CD
12519	993	7	egg	egg	NN
12519	993	8	beaten	beat	VBN
12519	993	9	,	,	,
12519	993	10	and	and	CC
12519	993	11	four	four	CD
12519	993	12	ounces	ounce	NNS
12519	993	13	of	of	IN
12519	993	14	butter	butter	NN
12519	993	15	,	,	,
12519	993	16	in	in	IN
12519	993	17	a	a	DT
12519	993	18	quart	quart	NN
12519	993	19	of	of	IN
12519	993	20	flour	flour	NN
12519	993	21	--	--	:
12519	993	22	make	make	VB
12519	993	23	it	-PRON-	PRP
12519	993	24	into	into	IN
12519	993	25	a	a	DT
12519	993	26	paste	paste	NN
12519	993	27	with	with	IN
12519	993	28	new	new	JJ
12519	993	29	milk	milk	NN
12519	993	30	,	,	,
12519	993	31	beat	beat	VBD
12519	993	32	it	-PRON-	PRP
12519	993	33	for	for	IN
12519	993	34	half	half	PDT
12519	993	35	an	an	DT
12519	993	36	hour	hour	NN
12519	993	37	with	with	IN
12519	993	38	a	a	DT
12519	993	39	pestle	pestle	NN
12519	993	40	,	,	,
12519	993	41	roll	roll	VB
12519	993	42	the	the	DT
12519	993	43	paste	paste	NN
12519	993	44	thin	thin	NN
12519	993	45	,	,	,
12519	993	46	and	and	CC
12519	993	47	cut	cut	VBD
12519	993	48	it	-PRON-	PRP
12519	993	49	into	into	IN
12519	993	50	round	round	JJ
12519	993	51	cakes	cake	NNS
12519	993	52	;	;	,
12519	993	53	bake	bake	VB
12519	993	54	them	-PRON-	PRP
12519	993	55	on	on	IN
12519	993	56	a	a	DT
12519	993	57	gridiron	gridiron	NN
12519	993	58	,	,	,
12519	993	59	and	and	CC
12519	993	60	be	be	VB
12519	993	61	careful	careful	JJ
12519	993	62	not	not	RB
12519	993	63	to	to	TO
12519	993	64	bum	bum	VB
12519	993	65	them	-PRON-	PRP
12519	993	66	.	.	.
12519	994	1	*	*	NFP
12519	994	2	*	*	NFP
12519	994	3	*	*	NFP
12519	994	4	*	*	NFP
12519	994	5	*	*	NFP
12519	994	6	BATTER	batter	NN
12519	994	7	CAKES	CAKES	NNP
12519	994	8	.	.	.
12519	995	1	Boil	Boil	NNP
12519	995	2	two	two	CD
12519	995	3	cups	cup	NNS
12519	995	4	of	of	IN
12519	995	5	small	small	JJ
12519	995	6	homony	homony	NN
12519	995	7	very	very	RB
12519	995	8	soft	soft	RB
12519	995	9	;	;	:
12519	995	10	add	add	VB
12519	995	11	an	an	DT
12519	995	12	equal	equal	JJ
12519	995	13	quantity	quantity	NN
12519	995	14	of	of	IN
12519	995	15	corn	corn	NN
12519	995	16	meal	meal	NN
12519	995	17	with	with	IN
12519	995	18	a	a	DT
12519	995	19	little	little	JJ
12519	995	20	salt	salt	NN
12519	995	21	,	,	,
12519	995	22	and	and	CC
12519	995	23	a	a	DT
12519	995	24	large	large	JJ
12519	995	25	spoonful	spoonful	NN
12519	995	26	of	of	IN
12519	995	27	butter	butter	NN
12519	995	28	;	;	:
12519	995	29	make	make	VB
12519	995	30	it	-PRON-	PRP
12519	995	31	in	in	IN
12519	995	32	a	a	DT
12519	995	33	thin	thin	JJ
12519	995	34	batter	batter	NN
12519	995	35	with	with	IN
12519	995	36	three	three	CD
12519	995	37	eggs	egg	NNS
12519	995	38	,	,	,
12519	995	39	and	and	CC
12519	995	40	a	a	DT
12519	995	41	sufficient	sufficient	JJ
12519	995	42	quantity	quantity	NN
12519	995	43	of	of	IN
12519	995	44	milk	milk	NN
12519	995	45	--	--	:
12519	995	46	beat	beat	VB
12519	995	47	all	all	RB
12519	995	48	together	together	RB
12519	995	49	some	some	DT
12519	995	50	time	time	NN
12519	995	51	,	,	,
12519	995	52	and	and	CC
12519	995	53	bake	bake	VB
12519	995	54	them	-PRON-	PRP
12519	995	55	on	on	IN
12519	995	56	a	a	DT
12519	995	57	griddle	griddle	NN
12519	995	58	,	,	,
12519	995	59	or	or	CC
12519	995	60	in	in	IN
12519	995	61	woffle	woffle	NN
12519	995	62	irons	iron	NNS
12519	995	63	.	.	.
12519	996	1	When	when	WRB
12519	996	2	eggs	egg	NNS
12519	996	3	can	can	MD
12519	996	4	not	not	RB
12519	996	5	be	be	VB
12519	996	6	procured	procure	VBN
12519	996	7	,	,	,
12519	996	8	yeast	yeast	NN
12519	996	9	makes	make	VBZ
12519	996	10	a	a	DT
12519	996	11	good	good	JJ
12519	996	12	substitute	substitute	NN
12519	996	13	;	;	:
12519	996	14	put	put	VB
12519	996	15	a	a	DT
12519	996	16	spoonful	spoonful	JJ
12519	996	17	in	in	IN
12519	996	18	the	the	DT
12519	996	19	batter	batter	NN
12519	996	20	,	,	,
12519	996	21	and	and	CC
12519	996	22	let	let	VB
12519	996	23	it	-PRON-	PRP
12519	996	24	stand	stand	VB
12519	996	25	an	an	DT
12519	996	26	hour	hour	NN
12519	996	27	to	to	TO
12519	996	28	rise	rise	VB
12519	996	29	.	.	.
12519	997	1	*	*	NFP
12519	997	2	*	*	NFP
12519	997	3	*	*	NFP
12519	997	4	*	*	NFP
12519	997	5	*	*	NFP
12519	997	6	BATTER	batter	NN
12519	997	7	BREAD	BREAD	NNP
12519	997	8	.	.	.
12519	998	1	Take	take	VB
12519	998	2	six	six	CD
12519	998	3	spoonsful	spoonsful	NN
12519	998	4	of	of	IN
12519	998	5	flour	flour	NN
12519	998	6	and	and	CC
12519	998	7	three	three	CD
12519	998	8	of	of	IN
12519	998	9	corn	corn	NN
12519	998	10	meal	meal	NN
12519	998	11	,	,	,
12519	998	12	with	with	IN
12519	998	13	a	a	DT
12519	998	14	little	little	JJ
12519	998	15	salt	salt	NN
12519	998	16	--	--	:
12519	998	17	sift	sift	VB
12519	998	18	them	-PRON-	PRP
12519	998	19	,	,	,
12519	998	20	and	and	CC
12519	998	21	make	make	VB
12519	998	22	a	a	DT
12519	998	23	thin	thin	JJ
12519	998	24	batter	batter	NN
12519	998	25	with	with	IN
12519	998	26	four	four	CD
12519	998	27	eggs	egg	NNS
12519	998	28	,	,	,
12519	998	29	and	and	CC
12519	998	30	a	a	DT
12519	998	31	sufficient	sufficient	JJ
12519	998	32	quantity	quantity	NN
12519	998	33	of	of	IN
12519	998	34	rich	rich	JJ
12519	998	35	milk	milk	NN
12519	998	36	;	;	:
12519	998	37	bake	bake	VB
12519	998	38	it	-PRON-	PRP
12519	998	39	in	in	IN
12519	998	40	little	little	JJ
12519	998	41	tin	tin	JJ
12519	998	42	moulds	mould	NNS
12519	998	43	in	in	IN
12519	998	44	a	a	DT
12519	998	45	quick	quick	JJ
12519	998	46	oven	oven	NN
12519	998	47	.	.	.
12519	999	1	*	*	NFP
12519	999	2	*	*	NFP
12519	999	3	*	*	NFP
12519	999	4	*	*	NFP
12519	999	5	*	*	NFP
12519	999	6	CREAM	cream	NN
12519	999	7	CAKES	CAKES	NNP
12519	999	8	.	.	.
12519	1000	1	Melt	Melt	NNP
12519	1000	2	as	as	IN
12519	1000	3	much	much	JJ
12519	1000	4	butter	butter	NN
12519	1000	5	in	in	IN
12519	1000	6	a	a	DT
12519	1000	7	pint	pint	NN
12519	1000	8	of	of	IN
12519	1000	9	milk	milk	NN
12519	1000	10	,	,	,
12519	1000	11	as	as	IN
12519	1000	12	will	will	MD
12519	1000	13	make	make	VB
12519	1000	14	it	-PRON-	PRP
12519	1000	15	rich	rich	JJ
12519	1000	16	as	as	IN
12519	1000	17	cream	cream	NN
12519	1000	18	--	--	:
12519	1000	19	make	make	VB
12519	1000	20	the	the	DT
12519	1000	21	flour	flour	NN
12519	1000	22	into	into	IN
12519	1000	23	a	a	DT
12519	1000	24	paste	paste	NN
12519	1000	25	with	with	IN
12519	1000	26	this	this	DT
12519	1000	27	,	,	,
12519	1000	28	knead	knead	VB
12519	1000	29	it	-PRON-	PRP
12519	1000	30	well	well	RB
12519	1000	31	,	,	,
12519	1000	32	roll	roll	VB
12519	1000	33	it	-PRON-	PRP
12519	1000	34	out	out	RP
12519	1000	35	frequently	frequently	RB
12519	1000	36	,	,	,
12519	1000	37	cut	cut	VB
12519	1000	38	it	-PRON-	PRP
12519	1000	39	in	in	IN
12519	1000	40	squares	square	NNS
12519	1000	41	,	,	,
12519	1000	42	and	and	CC
12519	1000	43	bake	bake	VB
12519	1000	44	on	on	RP
12519	1000	45	a	a	DT
12519	1000	46	griddle	griddle	NN
12519	1000	47	.	.	.
12519	1001	1	*	*	NFP
12519	1001	2	*	*	NFP
12519	1001	3	*	*	NFP
12519	1001	4	*	*	NFP
12519	1001	5	*	*	NFP
12519	1001	6	SOUFLE	soufle	JJ
12519	1001	7	BISCUITS	biscuit	NNS
12519	1001	8	.	.	.
12519	1002	1	Rub	Rub	NNP
12519	1002	2	four	four	CD
12519	1002	3	ounces	ounce	NNS
12519	1002	4	of	of	IN
12519	1002	5	butter	butter	NN
12519	1002	6	into	into	IN
12519	1002	7	a	a	DT
12519	1002	8	quart	quart	NN
12519	1002	9	of	of	IN
12519	1002	10	flour	flour	NN
12519	1002	11	,	,	,
12519	1002	12	make	make	VB
12519	1002	13	it	-PRON-	PRP
12519	1002	14	into	into	IN
12519	1002	15	paste	paste	NN
12519	1002	16	with	with	IN
12519	1002	17	milk	milk	NN
12519	1002	18	,	,	,
12519	1002	19	knead	knead	VB
12519	1002	20	it	-PRON-	PRP
12519	1002	21	well	well	RB
12519	1002	22	,	,	,
12519	1002	23	roll	roll	VB
12519	1002	24	it	-PRON-	PRP
12519	1002	25	as	as	RB
12519	1002	26	thin	thin	JJ
12519	1002	27	as	as	IN
12519	1002	28	paper	paper	NN
12519	1002	29	,	,	,
12519	1002	30	and	and	CC
12519	1002	31	bake	bake	VB
12519	1002	32	it	-PRON-	PRP
12519	1002	33	to	to	TO
12519	1002	34	look	look	VB
12519	1002	35	white	white	JJ
12519	1002	36	.	.	.
12519	1003	1	*	*	NFP
12519	1003	2	*	*	NFP
12519	1003	3	*	*	NFP
12519	1003	4	*	*	NFP
12519	1003	5	*	*	NFP
12519	1003	6	CORN	CORN	NNS
12519	1003	7	MEAL	MEAL	NNS
12519	1003	8	BREAD	BREAD	NNP
12519	1003	9	.	.	.
12519	1004	1	Rub	rub	VB
12519	1004	2	a	a	DT
12519	1004	3	piece	piece	NN
12519	1004	4	of	of	IN
12519	1004	5	butter	butter	NN
12519	1004	6	the	the	DT
12519	1004	7	size	size	NN
12519	1004	8	of	of	IN
12519	1004	9	an	an	DT
12519	1004	10	egg	egg	NN
12519	1004	11	,	,	,
12519	1004	12	into	into	IN
12519	1004	13	a	a	DT
12519	1004	14	pint	pint	NN
12519	1004	15	of	of	IN
12519	1004	16	corn	corn	NN
12519	1004	17	meal	meal	NN
12519	1004	18	--	--	:
12519	1004	19	make	make	VB
12519	1004	20	it	-PRON-	PRP
12519	1004	21	a	a	DT
12519	1004	22	batter	batter	NN
12519	1004	23	with	with	IN
12519	1004	24	two	two	CD
12519	1004	25	eggs	egg	NNS
12519	1004	26	,	,	,
12519	1004	27	and	and	CC
12519	1004	28	some	some	DT
12519	1004	29	new	new	JJ
12519	1004	30	milk	milk	NN
12519	1004	31	--	--	:
12519	1004	32	add	add	VB
12519	1004	33	a	a	DT
12519	1004	34	spoonful	spoonful	NN
12519	1004	35	of	of	IN
12519	1004	36	yeast	yeast	NN
12519	1004	37	,	,	,
12519	1004	38	set	set	VBD
12519	1004	39	it	-PRON-	PRP
12519	1004	40	by	by	IN
12519	1004	41	the	the	DT
12519	1004	42	fire	fire	NN
12519	1004	43	an	an	DT
12519	1004	44	hour	hour	NN
12519	1004	45	to	to	TO
12519	1004	46	rise	rise	VB
12519	1004	47	,	,	,
12519	1004	48	butter	butter	NN
12519	1004	49	little	little	JJ
12519	1004	50	pans	pan	NNS
12519	1004	51	,	,	,
12519	1004	52	and	and	CC
12519	1004	53	bake	bake	VB
12519	1004	54	it	-PRON-	PRP
12519	1004	55	.	.	.
12519	1005	1	*	*	NFP
12519	1005	2	*	*	NFP
12519	1005	3	*	*	NFP
12519	1005	4	*	*	NFP
12519	1005	5	*	*	NFP
12519	1005	6	SWEET	SWEET	NNP
12519	1005	7	POTATO	POTATO	NNP
12519	1005	8	BUNS	buns	RB
12519	1005	9	.	.	.
12519	1006	1	Boil	Boil	NNP
12519	1006	2	and	and	CC
12519	1006	3	mash	mash	VB
12519	1006	4	a	a	DT
12519	1006	5	potato	potato	NN
12519	1006	6	,	,	,
12519	1006	7	rub	rub	VB
12519	1006	8	into	into	IN
12519	1006	9	it	-PRON-	PRP
12519	1006	10	as	as	RB
12519	1006	11	much	much	JJ
12519	1006	12	flour	flour	NN
12519	1006	13	as	as	IN
12519	1006	14	will	will	MD
12519	1006	15	make	make	VB
12519	1006	16	it	-PRON-	PRP
12519	1006	17	like	like	IN
12519	1006	18	bread	bread	NN
12519	1006	19	--	--	:
12519	1006	20	add	add	VB
12519	1006	21	spice	spice	NN
12519	1006	22	and	and	CC
12519	1006	23	sugar	sugar	NN
12519	1006	24	to	to	IN
12519	1006	25	your	-PRON-	PRP$
12519	1006	26	taste	taste	NN
12519	1006	27	,	,	,
12519	1006	28	with	with	IN
12519	1006	29	a	a	DT
12519	1006	30	spoonful	spoonful	NN
12519	1006	31	of	of	IN
12519	1006	32	yeast	yeast	NN
12519	1006	33	;	;	:
12519	1006	34	when	when	WRB
12519	1006	35	it	-PRON-	PRP
12519	1006	36	has	have	VBZ
12519	1006	37	risen	rise	VBN
12519	1006	38	well	well	RB
12519	1006	39	,	,	,
12519	1006	40	work	work	VB
12519	1006	41	in	in	IN
12519	1006	42	a	a	DT
12519	1006	43	piece	piece	NN
12519	1006	44	of	of	IN
12519	1006	45	butter	butter	NN
12519	1006	46	,	,	,
12519	1006	47	bake	bake	VB
12519	1006	48	it	-PRON-	PRP
12519	1006	49	in	in	IN
12519	1006	50	small	small	JJ
12519	1006	51	rolls	roll	NNS
12519	1006	52	,	,	,
12519	1006	53	to	to	TO
12519	1006	54	be	be	VB
12519	1006	55	eaten	eat	VBN
12519	1006	56	hot	hot	JJ
12519	1006	57	with	with	IN
12519	1006	58	butter	butter	NN
12519	1006	59	,	,	,
12519	1006	60	either	either	CC
12519	1006	61	for	for	IN
12519	1006	62	breakfast	breakfast	NN
12519	1006	63	or	or	CC
12519	1006	64	tea	tea	NN
12519	1006	65	.	.	.
12519	1007	1	*	*	NFP
12519	1007	2	*	*	NFP
12519	1007	3	*	*	NFP
12519	1007	4	*	*	NFP
12519	1007	5	*	*	NFP
12519	1007	6	RICE	rice	NN
12519	1007	7	WOFFLES	woffles	NN
12519	1007	8	.	.	.
12519	1008	1	Boil	Boil	NNP
12519	1008	2	two	two	CD
12519	1008	3	gills	gill	NNS
12519	1008	4	of	of	IN
12519	1008	5	rice	rice	NN
12519	1008	6	quite	quite	RB
12519	1008	7	soft	soft	JJ
12519	1008	8	,	,	,
12519	1008	9	mix	mix	VB
12519	1008	10	with	with	IN
12519	1008	11	it	-PRON-	PRP
12519	1008	12	three	three	CD
12519	1008	13	gills	gill	NNS
12519	1008	14	of	of	IN
12519	1008	15	flour	flour	NN
12519	1008	16	,	,	,
12519	1008	17	a	a	DT
12519	1008	18	little	little	JJ
12519	1008	19	salt	salt	NN
12519	1008	20	,	,	,
12519	1008	21	two	two	CD
12519	1008	22	ounces	ounce	NNS
12519	1008	23	melted	melt	VBD
12519	1008	24	butter	butter	NN
12519	1008	25	,	,	,
12519	1008	26	two	two	CD
12519	1008	27	eggs	egg	NNS
12519	1008	28	beaten	beat	VBN
12519	1008	29	well	well	RB
12519	1008	30	,	,	,
12519	1008	31	and	and	CC
12519	1008	32	as	as	IN
12519	1008	33	much	much	JJ
12519	1008	34	milk	milk	NN
12519	1008	35	as	as	IN
12519	1008	36	will	will	MD
12519	1008	37	make	make	VB
12519	1008	38	it	-PRON-	PRP
12519	1008	39	a	a	DT
12519	1008	40	thick	thick	JJ
12519	1008	41	batter	batter	NN
12519	1008	42	--	--	:
12519	1008	43	beat	beat	VBD
12519	1008	44	it	-PRON-	PRP
12519	1008	45	till	till	IN
12519	1008	46	very	very	RB
12519	1008	47	light	light	JJ
12519	1008	48	,	,	,
12519	1008	49	and	and	CC
12519	1008	50	bake	bake	VB
12519	1008	51	it	-PRON-	PRP
12519	1008	52	in	in	IN
12519	1008	53	woffle	woffle	NN
12519	1008	54	irons	iron	NNS
12519	1008	55	.	.	.
12519	1009	1	*	*	NFP
12519	1009	2	*	*	NFP
12519	1009	3	*	*	NFP
12519	1009	4	*	*	NFP
12519	1009	5	*	*	NFP
12519	1009	6	VELVET	velvet	NN
12519	1009	7	CAKES	CAKES	NNP
12519	1009	8	.	.	.
12519	1010	1	Make	make	VB
12519	1010	2	a	a	DT
12519	1010	3	batter	batter	NN
12519	1010	4	of	of	IN
12519	1010	5	one	one	CD
12519	1010	6	quart	quart	NN
12519	1010	7	of	of	IN
12519	1010	8	flour	flour	NN
12519	1010	9	,	,	,
12519	1010	10	three	three	CD
12519	1010	11	eggs	egg	NNS
12519	1010	12	,	,	,
12519	1010	13	a	a	DT
12519	1010	14	quart	quart	NN
12519	1010	15	of	of	IN
12519	1010	16	milk	milk	NN
12519	1010	17	,	,	,
12519	1010	18	and	and	CC
12519	1010	19	a	a	DT
12519	1010	20	gill	gill	NN
12519	1010	21	of	of	IN
12519	1010	22	yeast	yeast	NN
12519	1010	23	;	;	:
12519	1010	24	when	when	WRB
12519	1010	25	well	well	RB
12519	1010	26	risen	rise	VBN
12519	1010	27	,	,	,
12519	1010	28	stir	stir	VBP
12519	1010	29	in	in	IN
12519	1010	30	a	a	DT
12519	1010	31	large	large	JJ
12519	1010	32	spoonful	spoonful	NN
12519	1010	33	of	of	IN
12519	1010	34	melted	melted	JJ
12519	1010	35	butter	butter	NN
12519	1010	36	,	,	,
12519	1010	37	and	and	CC
12519	1010	38	bake	bake	VB
12519	1010	39	them	-PRON-	PRP
12519	1010	40	in	in	IN
12519	1010	41	muffin	muffin	NNP
12519	1010	42	hoops	hoop	NNS
12519	1010	43	.	.	.
12519	1011	1	*	*	NFP
12519	1011	2	*	*	NFP
12519	1011	3	*	*	NFP
12519	1011	4	*	*	NFP
12519	1011	5	*	*	NFP
12519	1011	6	CHOCOLATE	chocolate	NN
12519	1011	7	CAKES	CAKES	NNP
12519	1011	8	.	.	.
12519	1012	1	Put	put	VB
12519	1012	2	half	half	PDT
12519	1012	3	a	a	DT
12519	1012	4	pound	pound	NN
12519	1012	5	of	of	IN
12519	1012	6	nice	nice	JJ
12519	1012	7	brown	brown	JJ
12519	1012	8	sugar	sugar	NN
12519	1012	9	into	into	IN
12519	1012	10	a	a	DT
12519	1012	11	quart	quart	NN
12519	1012	12	of	of	IN
12519	1012	13	flour	flour	NN
12519	1012	14	,	,	,
12519	1012	15	sift	sift	VB
12519	1012	16	it	-PRON-	PRP
12519	1012	17	,	,	,
12519	1012	18	and	and	CC
12519	1012	19	make	make	VB
12519	1012	20	it	-PRON-	PRP
12519	1012	21	into	into	IN
12519	1012	22	a	a	DT
12519	1012	23	paste	paste	NN
12519	1012	24	,	,	,
12519	1012	25	with	with	IN
12519	1012	26	four	four	CD
12519	1012	27	ounces	ounce	NNS
12519	1012	28	of	of	IN
12519	1012	29	butter	butter	NN
12519	1012	30	melted	melt	VBN
12519	1012	31	in	in	IN
12519	1012	32	as	as	RB
12519	1012	33	much	much	JJ
12519	1012	34	milk	milk	NN
12519	1012	35	as	as	IN
12519	1012	36	will	will	MD
12519	1012	37	wet	wet	VB
12519	1012	38	it	-PRON-	PRP
12519	1012	39	;	;	:
12519	1012	40	knead	knead	VB
12519	1012	41	it	-PRON-	PRP
12519	1012	42	till	till	IN
12519	1012	43	light	light	NN
12519	1012	44	,	,	,
12519	1012	45	roll	roll	VB
12519	1012	46	it	-PRON-	PRP
12519	1012	47	tolerably	tolerably	RB
12519	1012	48	thin	thin	JJ
12519	1012	49	,	,	,
12519	1012	50	cut	cut	VBD
12519	1012	51	it	-PRON-	PRP
12519	1012	52	in	in	IN
12519	1012	53	strips	strip	NNS
12519	1012	54	an	an	DT
12519	1012	55	inch	inch	NN
12519	1012	56	wide	wide	JJ
12519	1012	57	,	,	,
12519	1012	58	and	and	CC
12519	1012	59	just	just	RB
12519	1012	60	long	long	RB
12519	1012	61	enough	enough	RB
12519	1012	62	to	to	TO
12519	1012	63	lay	lay	VB
12519	1012	64	in	in	IN
12519	1012	65	a	a	DT
12519	1012	66	plate	plate	NN
12519	1012	67	;	;	:
12519	1012	68	bake	bake	VB
12519	1012	69	them	-PRON-	PRP
12519	1012	70	on	on	IN
12519	1012	71	a	a	DT
12519	1012	72	griddle	griddle	NN
12519	1012	73	,	,	,
12519	1012	74	put	put	VB
12519	1012	75	them	-PRON-	PRP
12519	1012	76	in	in	IN
12519	1012	77	the	the	DT
12519	1012	78	plate	plate	NN
12519	1012	79	in	in	IN
12519	1012	80	rows	row	NNS
12519	1012	81	to	to	TO
12519	1012	82	checker	checker	VB
12519	1012	83	each	each	DT
12519	1012	84	other	other	JJ
12519	1012	85	,	,	,
12519	1012	86	and	and	CC
12519	1012	87	serve	serve	VB
12519	1012	88	them	-PRON-	PRP
12519	1012	89	to	to	TO
12519	1012	90	eat	eat	VB
12519	1012	91	with	with	IN
12519	1012	92	chocolate	chocolate	NN
12519	1012	93	.	.	.
12519	1013	1	*	*	NFP
12519	1013	2	*	*	NFP
12519	1013	3	*	*	NFP
12519	1013	4	*	*	NFP
12519	1013	5	*	*	NFP
12519	1013	6	WAFERS	wafer	NNS
12519	1013	7	.	.	.
12519	1014	1	Beat	beat	VB
12519	1014	2	six	six	CD
12519	1014	3	eggs	egg	NNS
12519	1014	4	,	,	,
12519	1014	5	add	add	VB
12519	1014	6	a	a	DT
12519	1014	7	pint	pint	NN
12519	1014	8	of	of	IN
12519	1014	9	flour	flour	NN
12519	1014	10	,	,	,
12519	1014	11	two	two	CD
12519	1014	12	ounces	ounce	NNS
12519	1014	13	of	of	IN
12519	1014	14	melted	melted	JJ
12519	1014	15	butter	butter	NN
12519	1014	16	,	,	,
12519	1014	17	with	with	IN
12519	1014	18	as	as	RB
12519	1014	19	much	much	JJ
12519	1014	20	milk	milk	NN
12519	1014	21	as	as	IN
12519	1014	22	will	will	MD
12519	1014	23	make	make	VB
12519	1014	24	a	a	DT
12519	1014	25	thin	thin	JJ
12519	1014	26	batter	batter	NN
12519	1014	27	--	--	:
12519	1014	28	put	put	VBN
12519	1014	29	in	in	RP
12519	1014	30	pounded	pound	VBN
12519	1014	31	loaf	loaf	NN
12519	1014	32	sugar	sugar	NN
12519	1014	33	to	to	IN
12519	1014	34	your	-PRON-	PRP$
12519	1014	35	taste	taste	NN
12519	1014	36	,	,	,
12519	1014	37	pour	pour	VB
12519	1014	38	it	-PRON-	PRP
12519	1014	39	in	in	IN
12519	1014	40	the	the	DT
12519	1014	41	wafer	wafer	NN
12519	1014	42	irons	iron	NNS
12519	1014	43	,	,	,
12519	1014	44	bake	bake	VBP
12519	1014	45	them	-PRON-	PRP
12519	1014	46	quickly	quickly	RB
12519	1014	47	without	without	IN
12519	1014	48	browning	brown	VBG
12519	1014	49	,	,	,
12519	1014	50	and	and	CC
12519	1014	51	roll	roll	VB
12519	1014	52	them	-PRON-	PRP
12519	1014	53	while	while	RB
12519	1014	54	hot	hot	JJ
12519	1014	55	.	.	.
12519	1015	1	*	*	NFP
12519	1015	2	*	*	NFP
12519	1015	3	*	*	NFP
12519	1015	4	*	*	NFP
12519	1015	5	*	*	NFP
12519	1015	6	BUCKWHEAT	buckwheat	NN
12519	1015	7	CAKES	cake	NNS
12519	1015	8	.	.	.
12519	1016	1	Put	put	VB
12519	1016	2	a	a	DT
12519	1016	3	large	large	JJ
12519	1016	4	spoonful	spoonful	NN
12519	1016	5	of	of	IN
12519	1016	6	yeast	yeast	NN
12519	1016	7	and	and	CC
12519	1016	8	a	a	DT
12519	1016	9	little	little	JJ
12519	1016	10	salt	salt	NN
12519	1016	11	,	,	,
12519	1016	12	into	into	IN
12519	1016	13	a	a	DT
12519	1016	14	quart	quart	NN
12519	1016	15	of	of	IN
12519	1016	16	buckwheat	buckwheat	NN
12519	1016	17	meal	meal	NN
12519	1016	18	;	;	:
12519	1016	19	make	make	VB
12519	1016	20	it	-PRON-	PRP
12519	1016	21	into	into	IN
12519	1016	22	a	a	DT
12519	1016	23	batter	batter	NN
12519	1016	24	with	with	IN
12519	1016	25	cold	cold	JJ
12519	1016	26	water	water	NN
12519	1016	27	;	;	:
12519	1016	28	let	let	VB
12519	1016	29	it	-PRON-	PRP
12519	1016	30	rise	rise	VB
12519	1016	31	well	well	RB
12519	1016	32	,	,	,
12519	1016	33	and	and	CC
12519	1016	34	bake	bake	VB
12519	1016	35	it	-PRON-	PRP
12519	1016	36	on	on	IN
12519	1016	37	a	a	DT
12519	1016	38	griddle	griddle	NN
12519	1016	39	--	--	:
12519	1016	40	it	-PRON-	PRP
12519	1016	41	turns	turn	VBZ
12519	1016	42	sour	sour	JJ
12519	1016	43	very	very	RB
12519	1016	44	quickly	quickly	RB
12519	1016	45	,	,	,
12519	1016	46	if	if	IN
12519	1016	47	it	-PRON-	PRP
12519	1016	48	be	be	VB
12519	1016	49	allowed	allow	VBN
12519	1016	50	to	to	TO
12519	1016	51	stand	stand	VB
12519	1016	52	any	any	DT
12519	1016	53	time	time	NN
12519	1016	54	after	after	IN
12519	1016	55	it	-PRON-	PRP
12519	1016	56	has	have	VBZ
12519	1016	57	risen	rise	VBN
12519	1016	58	.	.	.
12519	1017	1	*	*	NFP
12519	1017	2	*	*	NFP
12519	1017	3	*	*	NFP
12519	1017	4	*	*	NFP
12519	1017	5	*	*	NFP
12519	1017	6	OBSERVATIONS	observations	JJ
12519	1017	7	ON	ON	NNP
12519	1017	8	ICE	ice	NN
12519	1017	9	CREAMS	creams	NN
12519	1017	10	.	.	.
12519	1018	1	It	-PRON-	PRP
12519	1018	2	is	be	VBZ
12519	1018	3	the	the	DT
12519	1018	4	practice	practice	NN
12519	1018	5	with	with	IN
12519	1018	6	some	some	DT
12519	1018	7	indolent	indolent	JJ
12519	1018	8	cooks	cook	NNS
12519	1018	9	,	,	,
12519	1018	10	to	to	TO
12519	1018	11	set	set	VB
12519	1018	12	the	the	DT
12519	1018	13	freezer	freezer	NN
12519	1018	14	containing	contain	VBG
12519	1018	15	the	the	DT
12519	1018	16	cream	cream	NN
12519	1018	17	,	,	,
12519	1018	18	in	in	IN
12519	1018	19	a	a	DT
12519	1018	20	tub	tub	NN
12519	1018	21	with	with	IN
12519	1018	22	ice	ice	NN
12519	1018	23	and	and	CC
12519	1018	24	salt	salt	NN
12519	1018	25	,	,	,
12519	1018	26	and	and	CC
12519	1018	27	put	put	VBD
12519	1018	28	it	-PRON-	PRP
12519	1018	29	in	in	IN
12519	1018	30	the	the	DT
12519	1018	31	ice	ice	NN
12519	1018	32	house	house	NN
12519	1018	33	;	;	:
12519	1018	34	it	-PRON-	PRP
12519	1018	35	will	will	MD
12519	1018	36	certainly	certainly	RB
12519	1018	37	freeze	freeze	VB
12519	1018	38	there	there	RB
12519	1018	39	;	;	:
12519	1018	40	but	but	CC
12519	1018	41	not	not	RB
12519	1018	42	until	until	IN
12519	1018	43	the	the	DT
12519	1018	44	watery	watery	JJ
12519	1018	45	particles	particle	NNS
12519	1018	46	have	have	VBP
12519	1018	47	subsided	subside	VBN
12519	1018	48	,	,	,
12519	1018	49	and	and	CC
12519	1018	50	by	by	IN
12519	1018	51	the	the	DT
12519	1018	52	separation	separation	NN
12519	1018	53	destroyed	destroy	VBD
12519	1018	54	the	the	DT
12519	1018	55	cream	cream	NN
12519	1018	56	.	.	.
12519	1019	1	A	a	DT
12519	1019	2	freezer	freezer	NN
12519	1019	3	should	should	MD
12519	1019	4	be	be	VB
12519	1019	5	twelve	twelve	CD
12519	1019	6	or	or	CC
12519	1019	7	fourteen	fourteen	CD
12519	1019	8	inches	inch	NNS
12519	1019	9	deep	deep	JJ
12519	1019	10	,	,	,
12519	1019	11	and	and	CC
12519	1019	12	eight	eight	CD
12519	1019	13	or	or	CC
12519	1019	14	ten	ten	CD
12519	1019	15	wide	wide	RB
12519	1019	16	.	.	.
12519	1020	1	This	this	DT
12519	1020	2	facilitates	facilitate	VBZ
12519	1020	3	the	the	DT
12519	1020	4	operation	operation	NN
12519	1020	5	very	very	RB
12519	1020	6	much	much	RB
12519	1020	7	,	,	,
12519	1020	8	by	by	IN
12519	1020	9	giving	give	VBG
12519	1020	10	a	a	DT
12519	1020	11	larger	large	JJR
12519	1020	12	surface	surface	NN
12519	1020	13	for	for	IN
12519	1020	14	the	the	DT
12519	1020	15	ice	ice	NN
12519	1020	16	to	to	TO
12519	1020	17	form	form	VB
12519	1020	18	,	,	,
12519	1020	19	which	which	WDT
12519	1020	20	it	-PRON-	PRP
12519	1020	21	always	always	RB
12519	1020	22	does	do	VBZ
12519	1020	23	on	on	IN
12519	1020	24	the	the	DT
12519	1020	25	sides	side	NNS
12519	1020	26	of	of	IN
12519	1020	27	the	the	DT
12519	1020	28	vessel	vessel	NN
12519	1020	29	;	;	:
12519	1020	30	a	a	DT
12519	1020	31	silver	silver	JJ
12519	1020	32	spoon	spoon	NN
12519	1020	33	with	with	IN
12519	1020	34	a	a	DT
12519	1020	35	long	long	JJ
12519	1020	36	handle	handle	NN
12519	1020	37	should	should	MD
12519	1020	38	be	be	VB
12519	1020	39	provided	provide	VBN
12519	1020	40	for	for	IN
12519	1020	41	scraping	scrape	VBG
12519	1020	42	the	the	DT
12519	1020	43	ice	ice	NN
12519	1020	44	from	from	IN
12519	1020	45	the	the	DT
12519	1020	46	sides	side	NNS
12519	1020	47	as	as	RB
12519	1020	48	soon	soon	RB
12519	1020	49	as	as	IN
12519	1020	50	formed	form	VBN
12519	1020	51	:	:	:
12519	1020	52	and	and	CC
12519	1020	53	when	when	WRB
12519	1020	54	the	the	DT
12519	1020	55	whole	whole	NN
12519	1020	56	is	be	VBZ
12519	1020	57	congealed	congeal	VBN
12519	1020	58	,	,	,
12519	1020	59	pack	pack	VB
12519	1020	60	it	-PRON-	PRP
12519	1020	61	in	in	IN
12519	1020	62	moulds	mould	NNS
12519	1020	63	(	(	-LRB-
12519	1020	64	which	which	WDT
12519	1020	65	must	must	MD
12519	1020	66	be	be	VB
12519	1020	67	placed	place	VBN
12519	1020	68	with	with	IN
12519	1020	69	care	care	NN
12519	1020	70	,	,	,
12519	1020	71	lest	lest	IN
12519	1020	72	they	-PRON-	PRP
12519	1020	73	should	should	MD
12519	1020	74	not	not	RB
12519	1020	75	be	be	VB
12519	1020	76	upright	upright	JJ
12519	1020	77	,	,	,
12519	1020	78	)	)	-RRB-
12519	1020	79	in	in	IN
12519	1020	80	ice	ice	NN
12519	1020	81	and	and	CC
12519	1020	82	salt	salt	NN
12519	1020	83	,	,	,
12519	1020	84	till	till	IN
12519	1020	85	sufficiently	sufficiently	RB
12519	1020	86	hard	hard	JJ
12519	1020	87	to	to	TO
12519	1020	88	retain	retain	VB
12519	1020	89	the	the	DT
12519	1020	90	shape	shape	NN
12519	1020	91	--	--	:
12519	1020	92	they	-PRON-	PRP
12519	1020	93	should	should	MD
12519	1020	94	not	not	RB
12519	1020	95	be	be	VB
12519	1020	96	turned	turn	VBN
12519	1020	97	out	out	RP
12519	1020	98	till	till	IN
12519	1020	99	the	the	DT
12519	1020	100	moment	moment	NN
12519	1020	101	they	-PRON-	PRP
12519	1020	102	are	be	VBP
12519	1020	103	to	to	TO
12519	1020	104	be	be	VB
12519	1020	105	served	serve	VBN
12519	1020	106	.	.	.
12519	1021	1	The	the	DT
12519	1021	2	freezing	freeze	VBG
12519	1021	3	tub	tub	NN
12519	1021	4	must	must	MD
12519	1021	5	be	be	VB
12519	1021	6	wide	wide	JJ
12519	1021	7	enough	enough	RB
12519	1021	8	to	to	TO
12519	1021	9	leave	leave	VB
12519	1021	10	a	a	DT
12519	1021	11	margin	margin	NN
12519	1021	12	of	of	IN
12519	1021	13	four	four	CD
12519	1021	14	or	or	CC
12519	1021	15	five	five	CD
12519	1021	16	inches	inch	NNS
12519	1021	17	all	all	RB
12519	1021	18	around	around	IN
12519	1021	19	the	the	DT
12519	1021	20	freezer	freezer	NN
12519	1021	21	,	,	,
12519	1021	22	when	when	WRB
12519	1021	23	placed	place	VBN
12519	1021	24	in	in	IN
12519	1021	25	the	the	DT
12519	1021	26	middle	middle	NN
12519	1021	27	--	--	:
12519	1021	28	which	which	WDT
12519	1021	29	must	must	MD
12519	1021	30	be	be	VB
12519	1021	31	filled	fill	VBN
12519	1021	32	up	up	RP
12519	1021	33	with	with	IN
12519	1021	34	small	small	JJ
12519	1021	35	lumps	lump	NNS
12519	1021	36	of	of	IN
12519	1021	37	ice	ice	NN
12519	1021	38	mixed	mix	VBN
12519	1021	39	with	with	IN
12519	1021	40	salt	salt	NN
12519	1021	41	--	--	:
12519	1021	42	a	a	DT
12519	1021	43	larger	large	JJR
12519	1021	44	tub	tub	NN
12519	1021	45	would	would	MD
12519	1021	46	waste	waste	VB
12519	1021	47	the	the	DT
12519	1021	48	ice	ice	NN
12519	1021	49	.	.	.
12519	1022	1	The	the	DT
12519	1022	2	freezer	freezer	NN
12519	1022	3	must	must	MD
12519	1022	4	be	be	VB
12519	1022	5	kept	keep	VBN
12519	1022	6	constantly	constantly	RB
12519	1022	7	in	in	IN
12519	1022	8	motion	motion	NN
12519	1022	9	during	during	IN
12519	1022	10	the	the	DT
12519	1022	11	process	process	NN
12519	1022	12	,	,	,
12519	1022	13	and	and	CC
12519	1022	14	ought	ought	MD
12519	1022	15	to	to	TO
12519	1022	16	be	be	VB
12519	1022	17	made	make	VBN
12519	1022	18	of	of	IN
12519	1022	19	pewter	pewter	NN
12519	1022	20	,	,	,
12519	1022	21	which	which	WDT
12519	1022	22	is	be	VBZ
12519	1022	23	less	less	RBR
12519	1022	24	liable	liable	JJ
12519	1022	25	than	than	IN
12519	1022	26	tin	tin	NN
12519	1022	27	to	to	TO
12519	1022	28	be	be	VB
12519	1022	29	worn	wear	VBN
12519	1022	30	in	in	IN
12519	1022	31	holes	hole	NNS
12519	1022	32	,	,	,
12519	1022	33	and	and	CC
12519	1022	34	spoil	spoil	VB
12519	1022	35	the	the	DT
12519	1022	36	cream	cream	NN
12519	1022	37	by	by	IN
12519	1022	38	admitting	admit	VBG
12519	1022	39	the	the	DT
12519	1022	40	salt	salt	NN
12519	1022	41	water	water	NN
12519	1022	42	.	.	.
12519	1023	1	*	*	NFP
12519	1023	2	*	*	NFP
12519	1023	3	*	*	NFP
12519	1023	4	*	*	NFP
12519	1023	5	*	*	NFP
12519	1023	6	ICE	ice	NN
12519	1023	7	CREAMS	creams	NN
12519	1023	8	.	.	.
12519	1024	1	When	when	WRB
12519	1024	2	ice	ice	NN
12519	1024	3	creams	cream	NNS
12519	1024	4	are	be	VBP
12519	1024	5	not	not	RB
12519	1024	6	put	put	VBN
12519	1024	7	into	into	IN
12519	1024	8	shapes	shape	NNS
12519	1024	9	,	,	,
12519	1024	10	they	-PRON-	PRP
12519	1024	11	should	should	MD
12519	1024	12	always	always	RB
12519	1024	13	be	be	VB
12519	1024	14	served	serve	VBN
12519	1024	15	in	in	IN
12519	1024	16	glasses	glass	NNS
12519	1024	17	with	with	IN
12519	1024	18	handles	handle	NNS
12519	1024	19	.	.	.
12519	1025	1	*	*	NFP
12519	1025	2	*	*	NFP
12519	1025	3	*	*	NFP
12519	1025	4	*	*	NFP
12519	1025	5	*	*	NFP
12519	1025	6	VANILLA	vanilla	NN
12519	1025	7	CREAM	CREAM	NNP
12519	1025	8	.	.	.
12519	1026	1	Boil	Boil	NNP
12519	1026	2	a	a	DT
12519	1026	3	Vanilla	Vanilla	NNP
12519	1026	4	bean	bean	NN
12519	1026	5	in	in	IN
12519	1026	6	a	a	DT
12519	1026	7	quart	quart	NN
12519	1026	8	of	of	IN
12519	1026	9	rich	rich	JJ
12519	1026	10	milk	milk	NN
12519	1026	11	,	,	,
12519	1026	12	until	until	IN
12519	1026	13	it	-PRON-	PRP
12519	1026	14	has	have	VBZ
12519	1026	15	imparted	impart	VBN
12519	1026	16	the	the	DT
12519	1026	17	flavour	flavour	NN
12519	1026	18	sufficiently	sufficiently	RB
12519	1026	19	--	--	:
12519	1026	20	then	then	RB
12519	1026	21	take	take	VB
12519	1026	22	it	-PRON-	PRP
12519	1026	23	out	out	RP
12519	1026	24	,	,	,
12519	1026	25	and	and	CC
12519	1026	26	mix	mix	VB
12519	1026	27	with	with	IN
12519	1026	28	the	the	DT
12519	1026	29	milk	milk	NN
12519	1026	30	,	,	,
12519	1026	31	eight	eight	CD
12519	1026	32	eggs	egg	NNS
12519	1026	33	,	,	,
12519	1026	34	yelks	yelk	NNS
12519	1026	35	and	and	CC
12519	1026	36	whites	white	NNS
12519	1026	37	beaten	beat	VBN
12519	1026	38	well	well	RB
12519	1026	39	;	;	:
12519	1026	40	let	let	VB
12519	1026	41	it	-PRON-	PRP
12519	1026	42	boil	boil	VB
12519	1026	43	a	a	DT
12519	1026	44	little	little	JJ
12519	1026	45	longer	long	RBR
12519	1026	46	;	;	:
12519	1026	47	make	make	VB
12519	1026	48	it	-PRON-	PRP
12519	1026	49	very	very	RB
12519	1026	50	sweet	sweet	JJ
12519	1026	51	,	,	,
12519	1026	52	for	for	IN
12519	1026	53	much	much	JJ
12519	1026	54	of	of	IN
12519	1026	55	the	the	DT
12519	1026	56	sugar	sugar	NN
12519	1026	57	is	be	VBZ
12519	1026	58	lost	lose	VBN
12519	1026	59	in	in	IN
12519	1026	60	the	the	DT
12519	1026	61	operation	operation	NN
12519	1026	62	of	of	IN
12519	1026	63	freezing	freezing	NN
12519	1026	64	.	.	.
12519	1027	1	*	*	NFP
12519	1027	2	*	*	NFP
12519	1027	3	*	*	NFP
12519	1027	4	*	*	NFP
12519	1027	5	*	*	NFP
12519	1027	6	RASPBERRY	raspberry	NN
12519	1027	7	CREAM	cream	NN
12519	1027	8	.	.	.
12519	1028	1	Make	make	VB
12519	1028	2	a	a	DT
12519	1028	3	quart	quart	NN
12519	1028	4	of	of	IN
12519	1028	5	rich	rich	JJ
12519	1028	6	boiled	boil	VBN
12519	1028	7	custard	custard	NN
12519	1028	8	--	--	:
12519	1028	9	when	when	WRB
12519	1028	10	cold	cold	JJ
12519	1028	11	,	,	,
12519	1028	12	pour	pour	VBP
12519	1028	13	it	-PRON-	PRP
12519	1028	14	on	on	IN
12519	1028	15	a	a	DT
12519	1028	16	quart	quart	NN
12519	1028	17	of	of	IN
12519	1028	18	ripe	ripe	JJ
12519	1028	19	red	red	JJ
12519	1028	20	raspberries	raspberry	NNS
12519	1028	21	;	;	:
12519	1028	22	mash	mash	VB
12519	1028	23	them	-PRON-	PRP
12519	1028	24	in	in	IN
12519	1028	25	it	-PRON-	PRP
12519	1028	26	,	,	,
12519	1028	27	pass	pass	VB
12519	1028	28	it	-PRON-	PRP
12519	1028	29	through	through	IN
12519	1028	30	a	a	DT
12519	1028	31	sieve	sieve	NN
12519	1028	32	,	,	,
12519	1028	33	sweeten	sweeten	VB
12519	1028	34	,	,	,
12519	1028	35	and	and	CC
12519	1028	36	freeze	freeze	VB
12519	1028	37	it	-PRON-	PRP
12519	1028	38	.	.	.
12519	1029	1	*	*	NFP
12519	1029	2	*	*	NFP
12519	1029	3	*	*	NFP
12519	1029	4	*	*	NFP
12519	1029	5	*	*	NFP
12519	1029	6	STRAWBERRY	strawberry	NN
12519	1029	7	CREAM	CREAM	NNP
12519	1029	8	Is	be	VBZ
12519	1029	9	made	make	VBN
12519	1029	10	in	in	IN
12519	1029	11	the	the	DT
12519	1029	12	same	same	JJ
12519	1029	13	manner	manner	NN
12519	1029	14	--	--	:
12519	1029	15	the	the	DT
12519	1029	16	strawberries	strawberry	NNS
12519	1029	17	must	must	MD
12519	1029	18	be	be	VB
12519	1029	19	very	very	RB
12519	1029	20	ripe	ripe	JJ
12519	1029	21	,	,	,
12519	1029	22	and	and	CC
12519	1029	23	the	the	DT
12519	1029	24	stems	stem	NNS
12519	1029	25	picked	pick	VBD
12519	1029	26	out	out	RP
12519	1029	27	.	.	.
12519	1030	1	If	if	IN
12519	1030	2	rich	rich	JJ
12519	1030	3	cream	cream	NN
12519	1030	4	can	can	MD
12519	1030	5	be	be	VB
12519	1030	6	procured	procure	VBN
12519	1030	7	,	,	,
12519	1030	8	it	-PRON-	PRP
12519	1030	9	will	will	MD
12519	1030	10	be	be	VB
12519	1030	11	infinitely	infinitely	RB
12519	1030	12	better	well	JJR
12519	1030	13	--	--	:
12519	1030	14	the	the	DT
12519	1030	15	custard	custard	NN
12519	1030	16	is	be	VBZ
12519	1030	17	intended	intend	VBN
12519	1030	18	as	as	IN
12519	1030	19	a	a	DT
12519	1030	20	substitute	substitute	NN
12519	1030	21	,	,	,
12519	1030	22	when	when	WRB
12519	1030	23	cream	cream	NN
12519	1030	24	can	can	MD
12519	1030	25	not	not	RB
12519	1030	26	be	be	VB
12519	1030	27	had	have	VBN
12519	1030	28	.	.	.
12519	1031	1	*	*	NFP
12519	1031	2	*	*	NFP
12519	1031	3	*	*	NFP
12519	1031	4	*	*	NFP
12519	1031	5	*	*	NFP
12519	1031	6	COCOA	cocoa	NN
12519	1031	7	NUT	NUT	NNP
12519	1031	8	CREAM	CREAM	NNP
12519	1031	9	.	.	.
12519	1032	1	Take	take	VB
12519	1032	2	the	the	DT
12519	1032	3	nut	nut	NN
12519	1032	4	from	from	IN
12519	1032	5	its	-PRON-	PRP$
12519	1032	6	shell	shell	NN
12519	1032	7	,	,	,
12519	1032	8	pare	pare	VBP
12519	1032	9	it	-PRON-	PRP
12519	1032	10	,	,	,
12519	1032	11	and	and	CC
12519	1032	12	grate	grate	VB
12519	1032	13	it	-PRON-	PRP
12519	1032	14	very	very	RB
12519	1032	15	fine	fine	RB
12519	1032	16	;	;	:
12519	1032	17	mix	mix	VB
12519	1032	18	it	-PRON-	PRP
12519	1032	19	with	with	IN
12519	1032	20	a	a	DT
12519	1032	21	quart	quart	NN
12519	1032	22	of	of	IN
12519	1032	23	cream	cream	NN
12519	1032	24	,	,	,
12519	1032	25	sweeten	sweeten	VB
12519	1032	26	,	,	,
12519	1032	27	and	and	CC
12519	1032	28	freeze	freeze	VB
12519	1032	29	it	-PRON-	PRP
12519	1032	30	.	.	.
12519	1033	1	If	if	IN
12519	1033	2	the	the	DT
12519	1033	3	nut	nut	NN
12519	1033	4	be	be	VB
12519	1033	5	a	a	DT
12519	1033	6	small	small	JJ
12519	1033	7	one	one	NN
12519	1033	8	,	,	,
12519	1033	9	it	-PRON-	PRP
12519	1033	10	will	will	MD
12519	1033	11	require	require	VB
12519	1033	12	one	one	CD
12519	1033	13	and	and	CC
12519	1033	14	a	a	DT
12519	1033	15	half	half	NN
12519	1033	16	to	to	TO
12519	1033	17	flavour	flavour	VB
12519	1033	18	a	a	DT
12519	1033	19	quart	quart	NN
12519	1033	20	of	of	IN
12519	1033	21	cream	cream	NN
12519	1033	22	.	.	.
12519	1034	1	*	*	NFP
12519	1034	2	*	*	NFP
12519	1034	3	*	*	NFP
12519	1034	4	*	*	NFP
12519	1034	5	*	*	NFP
12519	1034	6	CHOCOLATE	chocolate	NN
12519	1034	7	CREAM	cream	NN
12519	1034	8	.	.	.
12519	1035	1	Scrape	scrape	VB
12519	1035	2	a	a	DT
12519	1035	3	quarter	quarter	NN
12519	1035	4	of	of	IN
12519	1035	5	a	a	DT
12519	1035	6	pound	pound	NN
12519	1035	7	of	of	IN
12519	1035	8	chocolate	chocolate	NN
12519	1035	9	very	very	RB
12519	1035	10	fine	fine	JJ
12519	1035	11	,	,	,
12519	1035	12	put	put	VBD
12519	1035	13	it	-PRON-	PRP
12519	1035	14	in	in	IN
12519	1035	15	a	a	DT
12519	1035	16	quart	quart	NN
12519	1035	17	of	of	IN
12519	1035	18	milk	milk	NN
12519	1035	19	,	,	,
12519	1035	20	boil	boil	VB
12519	1035	21	it	-PRON-	PRP
12519	1035	22	till	till	IN
12519	1035	23	the	the	DT
12519	1035	24	chocolate	chocolate	NN
12519	1035	25	is	be	VBZ
12519	1035	26	dissolved	dissolve	VBN
12519	1035	27	,	,	,
12519	1035	28	stirring	stir	VBG
12519	1035	29	it	-PRON-	PRP
12519	1035	30	continually	continually	RB
12519	1035	31	--	--	:
12519	1035	32	thicken	thicken	VBG
12519	1035	33	with	with	IN
12519	1035	34	six	six	CD
12519	1035	35	eggs	egg	NNS
12519	1035	36	.	.	.
12519	1036	1	A	a	DT
12519	1036	2	Vanilla	Vanilla	NNP
12519	1036	3	bean	bean	NN
12519	1036	4	boiled	boil	VBN
12519	1036	5	with	with	IN
12519	1036	6	the	the	DT
12519	1036	7	milk	milk	NN
12519	1036	8	,	,	,
12519	1036	9	will	will	MD
12519	1036	10	improve	improve	VB
12519	1036	11	the	the	DT
12519	1036	12	flavour	flavour	NN
12519	1036	13	greatly	greatly	RB
12519	1036	14	.	.	.
12519	1037	1	*	*	NFP
12519	1037	2	*	*	NFP
12519	1037	3	*	*	NFP
12519	1037	4	*	*	NFP
12519	1037	5	*	*	NFP
12519	1037	6	OYSTER	oyster	NN
12519	1037	7	CREAM	cream	NN
12519	1037	8	.	.	.
12519	1038	1	Make	make	VB
12519	1038	2	a	a	DT
12519	1038	3	rich	rich	JJ
12519	1038	4	soup	soup	NN
12519	1038	5	,	,	,
12519	1038	6	(	(	-LRB-
12519	1038	7	see	see	VB
12519	1038	8	directions	direction	NNS
12519	1038	9	for	for	IN
12519	1038	10	oyster	oyster	NNP
12519	1038	11	soup	soup	NN
12519	1038	12	,	,	,
12519	1038	13	)	)	-RRB-
12519	1038	14	strain	strain	VB
12519	1038	15	it	-PRON-	PRP
12519	1038	16	from	from	IN
12519	1038	17	the	the	DT
12519	1038	18	oysters	oyster	NNS
12519	1038	19	,	,	,
12519	1038	20	and	and	CC
12519	1038	21	freeze	freeze	VB
12519	1038	22	it	-PRON-	PRP
12519	1038	23	.	.	.
12519	1039	1	*	*	NFP
12519	1039	2	*	*	NFP
12519	1039	3	*	*	NFP
12519	1039	4	*	*	NFP
12519	1039	5	*	*	NFP
12519	1039	6	ICED	iced	NN
12519	1039	7	JELLY	JELLY	NNP
12519	1039	8	.	.	.
12519	1040	1	Make	make	VB
12519	1040	2	calf	calf	NN
12519	1040	3	's	's	POS
12519	1040	4	foot	foot	NN
12519	1040	5	jelly	jelly	RB
12519	1040	6	not	not	RB
12519	1040	7	very	very	RB
12519	1040	8	stiff	stiff	JJ
12519	1040	9	,	,	,
12519	1040	10	freeze	freeze	VB
12519	1040	11	it	-PRON-	PRP
12519	1040	12	,	,	,
12519	1040	13	and	and	CC
12519	1040	14	serve	serve	VB
12519	1040	15	it	-PRON-	PRP
12519	1040	16	in	in	IN
12519	1040	17	glasses	glass	NNS
12519	1040	18	.	.	.
12519	1041	1	*	*	NFP
12519	1041	2	*	*	NFP
12519	1041	3	*	*	NFP
12519	1041	4	*	*	NFP
12519	1041	5	*	*	NFP
12519	1041	6	PEACH	peach	NN
12519	1041	7	CREAM	cream	NN
12519	1041	8	.	.	.
12519	1042	1	Get	get	VB
12519	1042	2	fine	fine	JJ
12519	1042	3	soft	soft	JJ
12519	1042	4	peaches	peach	NNS
12519	1042	5	perfectly	perfectly	RB
12519	1042	6	ripe	ripe	JJ
12519	1042	7	,	,	,
12519	1042	8	peel	peel	VBP
12519	1042	9	them	-PRON-	PRP
12519	1042	10	,	,	,
12519	1042	11	take	take	VB
12519	1042	12	out	out	RP
12519	1042	13	the	the	DT
12519	1042	14	stones	stone	NNS
12519	1042	15	,	,	,
12519	1042	16	and	and	CC
12519	1042	17	put	put	VBD
12519	1042	18	them	-PRON-	PRP
12519	1042	19	in	in	IN
12519	1042	20	a	a	DT
12519	1042	21	China	China	NNP
12519	1042	22	bowl	bowl	NN
12519	1042	23	:	:	:
12519	1042	24	sprinkle	sprinkle	VB
12519	1042	25	some	some	DT
12519	1042	26	sugar	sugar	NN
12519	1042	27	on	on	IN
12519	1042	28	,	,	,
12519	1042	29	and	and	CC
12519	1042	30	chop	chop	VB
12519	1042	31	them	-PRON-	PRP
12519	1042	32	very	very	RB
12519	1042	33	small	small	JJ
12519	1042	34	with	with	IN
12519	1042	35	a	a	DT
12519	1042	36	silver	silver	JJ
12519	1042	37	spoon	spoon	NN
12519	1042	38	--	--	:
12519	1042	39	if	if	IN
12519	1042	40	the	the	DT
12519	1042	41	peaches	peach	NNS
12519	1042	42	be	be	VB
12519	1042	43	sufficiently	sufficiently	RB
12519	1042	44	ripe	ripe	JJ
12519	1042	45	,	,	,
12519	1042	46	they	-PRON-	PRP
12519	1042	47	will	will	MD
12519	1042	48	become	become	VB
12519	1042	49	a	a	DT
12519	1042	50	smooth	smooth	JJ
12519	1042	51	pulp	pulp	NN
12519	1042	52	;	;	:
12519	1042	53	add	add	VB
12519	1042	54	as	as	RB
12519	1042	55	much	much	JJ
12519	1042	56	cream	cream	NN
12519	1042	57	or	or	CC
12519	1042	58	rich	rich	JJ
12519	1042	59	milk	milk	NN
12519	1042	60	as	as	IN
12519	1042	61	you	-PRON-	PRP
12519	1042	62	have	have	VBP
12519	1042	63	peaches	peach	NNS
12519	1042	64	;	;	:
12519	1042	65	put	put	VB
12519	1042	66	more	more	JJR
12519	1042	67	sugar	sugar	NN
12519	1042	68	,	,	,
12519	1042	69	and	and	CC
12519	1042	70	freeze	freeze	VB
12519	1042	71	it	-PRON-	PRP
12519	1042	72	.	.	.
12519	1043	1	*	*	NFP
12519	1043	2	*	*	NFP
12519	1043	3	*	*	NFP
12519	1043	4	*	*	NFP
12519	1043	5	*	*	NFP
12519	1043	6	COFFEE	coffee	NN
12519	1043	7	CREAM	cream	NN
12519	1043	8	.	.	.
12519	1044	1	Toast	toast	NN
12519	1044	2	two	two	CD
12519	1044	3	gills	gill	NNS
12519	1044	4	of	of	IN
12519	1044	5	raw	raw	JJ
12519	1044	6	coffee	coffee	NN
12519	1044	7	till	till	IN
12519	1044	8	it	-PRON-	PRP
12519	1044	9	is	be	VBZ
12519	1044	10	a	a	DT
12519	1044	11	light	light	JJ
12519	1044	12	brown	brown	NN
12519	1044	13	,	,	,
12519	1044	14	and	and	CC
12519	1044	15	not	not	RB
12519	1044	16	a	a	DT
12519	1044	17	grain	grain	NN
12519	1044	18	burnt	burn	VBN
12519	1044	19	;	;	:
12519	1044	20	put	put	VB
12519	1044	21	it	-PRON-	PRP
12519	1044	22	hot	hot	JJ
12519	1044	23	from	from	IN
12519	1044	24	the	the	DT
12519	1044	25	toaster	toaster	NN
12519	1044	26	without	without	IN
12519	1044	27	grinding	grind	VBG
12519	1044	28	it	-PRON-	PRP
12519	1044	29	,	,	,
12519	1044	30	into	into	IN
12519	1044	31	a	a	DT
12519	1044	32	quart	quart	NN
12519	1044	33	of	of	IN
12519	1044	34	rich	rich	JJ
12519	1044	35	,	,	,
12519	1044	36	and	and	CC
12519	1044	37	perfectly	perfectly	RB
12519	1044	38	sweet	sweet	JJ
12519	1044	39	milk	milk	NN
12519	1044	40	;	;	:
12519	1044	41	boil	boil	VB
12519	1044	42	it	-PRON-	PRP
12519	1044	43	,	,	,
12519	1044	44	and	and	CC
12519	1044	45	add	add	VB
12519	1044	46	the	the	DT
12519	1044	47	yelks	yelk	NNS
12519	1044	48	of	of	IN
12519	1044	49	eight	eight	CD
12519	1044	50	eggs	egg	NNS
12519	1044	51	;	;	:
12519	1044	52	when	when	WRB
12519	1044	53	done	do	VBN
12519	1044	54	,	,	,
12519	1044	55	strain	strain	VB
12519	1044	56	it	-PRON-	PRP
12519	1044	57	through	through	IN
12519	1044	58	a	a	DT
12519	1044	59	sieve	sieve	NN
12519	1044	60	,	,	,
12519	1044	61	and	and	CC
12519	1044	62	sweeten	sweeten	VB
12519	1044	63	it	-PRON-	PRP
12519	1044	64	;	;	:
12519	1044	65	if	if	IN
12519	1044	66	properly	properly	RB
12519	1044	67	done	do	VBN
12519	1044	68	,	,	,
12519	1044	69	it	-PRON-	PRP
12519	1044	70	will	will	MD
12519	1044	71	not	not	RB
12519	1044	72	be	be	VB
12519	1044	73	discoloured	discolour	VBN
12519	1044	74	.	.	.
12519	1045	1	The	the	DT
12519	1045	2	coffee	coffee	NN
12519	1045	3	may	may	MD
12519	1045	4	be	be	VB
12519	1045	5	dried	dry	VBN
12519	1045	6	,	,	,
12519	1045	7	and	and	CC
12519	1045	8	will	will	MD
12519	1045	9	answer	answer	VB
12519	1045	10	for	for	IN
12519	1045	11	making	make	VBG
12519	1045	12	in	in	IN
12519	1045	13	the	the	DT
12519	1045	14	usual	usual	JJ
12519	1045	15	way	way	NN
12519	1045	16	to	to	TO
12519	1045	17	drink	drink	VB
12519	1045	18	,	,	,
12519	1045	19	allowing	allow	VBG
12519	1045	20	more	more	JJR
12519	1045	21	for	for	IN
12519	1045	22	the	the	DT
12519	1045	23	quantity	quantity	NN
12519	1045	24	of	of	IN
12519	1045	25	water	water	NN
12519	1045	26	,	,	,
12519	1045	27	than	than	IN
12519	1045	28	if	if	IN
12519	1045	29	it	-PRON-	PRP
12519	1045	30	had	have	VBD
12519	1045	31	not	not	RB
12519	1045	32	gone	go	VBN
12519	1045	33	through	through	IN
12519	1045	34	this	this	DT
12519	1045	35	process	process	NN
12519	1045	36	.	.	.
12519	1046	1	*	*	NFP
12519	1046	2	*	*	NFP
12519	1046	3	*	*	NFP
12519	1046	4	*	*	NFP
12519	1046	5	*	*	NFP
12519	1046	6	QUINCE	QUINCE	NNP
12519	1046	7	CREAM	CREAM	NNP
12519	1046	8	.	.	.
12519	1047	1	Wash	wash	VB
12519	1047	2	ripe	ripe	JJ
12519	1047	3	quinces	quince	NNS
12519	1047	4	and	and	CC
12519	1047	5	boil	boil	VB
12519	1047	6	them	-PRON-	PRP
12519	1047	7	whole	whole	JJ
12519	1047	8	till	till	IN
12519	1047	9	quite	quite	RB
12519	1047	10	tender	tender	NN
12519	1047	11	--	--	:
12519	1047	12	let	let	VB
12519	1047	13	them	-PRON-	PRP
12519	1047	14	stand	stand	VB
12519	1047	15	to	to	TO
12519	1047	16	drain	drain	VB
12519	1047	17	and	and	CC
12519	1047	18	cool	cool	VB
12519	1047	19	--	--	:
12519	1047	20	then	then	RB
12519	1047	21	rub	rub	VB
12519	1047	22	them	-PRON-	PRP
12519	1047	23	through	through	IN
12519	1047	24	a	a	DT
12519	1047	25	hair	hair	NN
12519	1047	26	sieve	sieve	NN
12519	1047	27	;	;	:
12519	1047	28	mix	mix	VB
12519	1047	29	with	with	IN
12519	1047	30	the	the	DT
12519	1047	31	pulp	pulp	NN
12519	1047	32	as	as	RB
12519	1047	33	much	much	JJ
12519	1047	34	cochineal	cochineal	NN
12519	1047	35	finely	finely	RB
12519	1047	36	powdered	powder	VBN
12519	1047	37	,	,	,
12519	1047	38	as	as	IN
12519	1047	39	will	will	MD
12519	1047	40	make	make	VB
12519	1047	41	it	-PRON-	PRP
12519	1047	42	a	a	DT
12519	1047	43	pretty	pretty	JJ
12519	1047	44	colour	colour	NN
12519	1047	45	;	;	:
12519	1047	46	then	then	RB
12519	1047	47	add	add	VB
12519	1047	48	an	an	DT
12519	1047	49	equal	equal	JJ
12519	1047	50	quantity	quantity	NN
12519	1047	51	of	of	IN
12519	1047	52	cream	cream	NN
12519	1047	53	,	,	,
12519	1047	54	and	and	CC
12519	1047	55	sweeten	sweeten	VB
12519	1047	56	it	-PRON-	PRP
12519	1047	57	.	.	.
12519	1048	1	Pears	pear	NNS
12519	1048	2	or	or	CC
12519	1048	3	apples	apple	NNS
12519	1048	4	may	may	MD
12519	1048	5	be	be	VB
12519	1048	6	used	use	VBN
12519	1048	7	,	,	,
12519	1048	8	prepared	prepare	VBN
12519	1048	9	in	in	IN
12519	1048	10	the	the	DT
12519	1048	11	same	same	JJ
12519	1048	12	manner	manner	NN
12519	1048	13	.	.	.
12519	1049	1	*	*	NFP
12519	1049	2	*	*	NFP
12519	1049	3	*	*	NFP
12519	1049	4	*	*	NFP
12519	1049	5	*	*	NFP
12519	1049	6	CITRON	CITRON	NNP
12519	1049	7	CREAM	CREAM	NNP
12519	1049	8	.	.	.
12519	1050	1	Cut	cut	VB
12519	1050	2	the	the	DT
12519	1050	3	finest	fine	JJS
12519	1050	4	citron	citron	NN
12519	1050	5	melons	melon	NNS
12519	1050	6	when	when	WRB
12519	1050	7	perfectly	perfectly	RB
12519	1050	8	ripe	ripe	JJ
12519	1050	9	--	--	:
12519	1050	10	take	take	VB
12519	1050	11	out	out	RP
12519	1050	12	the	the	DT
12519	1050	13	seeds	seed	NNS
12519	1050	14	,	,	,
12519	1050	15	and	and	CC
12519	1050	16	slice	slice	VB
12519	1050	17	the	the	DT
12519	1050	18	nicest	nice	JJS
12519	1050	19	part	part	NN
12519	1050	20	into	into	IN
12519	1050	21	a	a	DT
12519	1050	22	China	China	NNP
12519	1050	23	bowl	bowl	NN
12519	1050	24	in	in	IN
12519	1050	25	small	small	JJ
12519	1050	26	pieces	piece	NNS
12519	1050	27	,	,	,
12519	1050	28	that	that	WDT
12519	1050	29	will	will	MD
12519	1050	30	lie	lie	VB
12519	1050	31	conveniently	conveniently	RB
12519	1050	32	;	;	:
12519	1050	33	cover	cover	VB
12519	1050	34	them	-PRON-	PRP
12519	1050	35	with	with	IN
12519	1050	36	powdered	powdered	JJ
12519	1050	37	sugar	sugar	NN
12519	1050	38	,	,	,
12519	1050	39	and	and	CC
12519	1050	40	let	let	VB
12519	1050	41	them	-PRON-	PRP
12519	1050	42	stand	stand	VB
12519	1050	43	several	several	JJ
12519	1050	44	hours	hour	NNS
12519	1050	45	--	--	:
12519	1050	46	then	then	RB
12519	1050	47	drain	drain	VB
12519	1050	48	off	off	RP
12519	1050	49	the	the	DT
12519	1050	50	syrup	syrup	NN
12519	1050	51	they	-PRON-	PRP
12519	1050	52	have	have	VBP
12519	1050	53	made	make	VBN
12519	1050	54	,	,	,
12519	1050	55	and	and	CC
12519	1050	56	add	add	VB
12519	1050	57	as	as	RB
12519	1050	58	much	much	JJ
12519	1050	59	cream	cream	NN
12519	1050	60	as	as	IN
12519	1050	61	it	-PRON-	PRP
12519	1050	62	will	will	MD
12519	1050	63	give	give	VB
12519	1050	64	a	a	DT
12519	1050	65	strong	strong	JJ
12519	1050	66	flavour	flavour	NN
12519	1050	67	to	to	TO
12519	1050	68	,	,	,
12519	1050	69	and	and	CC
12519	1050	70	freeze	freeze	VB
12519	1050	71	it	-PRON-	PRP
12519	1050	72	.	.	.
12519	1051	1	Pine	pine	JJ
12519	1051	2	apples	apple	NNS
12519	1051	3	may	may	MD
12519	1051	4	be	be	VB
12519	1051	5	used	use	VBN
12519	1051	6	in	in	IN
12519	1051	7	the	the	DT
12519	1051	8	same	same	JJ
12519	1051	9	way	way	NN
12519	1051	10	.	.	.
12519	1052	1	*	*	NFP
12519	1052	2	*	*	NFP
12519	1052	3	*	*	NFP
12519	1052	4	*	*	NFP
12519	1052	5	*	*	NFP
12519	1052	6	ALMOND	almond	NN
12519	1052	7	CREAM	cream	NN
12519	1052	8	.	.	.
12519	1053	1	Pour	pour	VB
12519	1053	2	hot	hot	JJ
12519	1053	3	water	water	NN
12519	1053	4	on	on	IN
12519	1053	5	the	the	DT
12519	1053	6	almonds	almond	NNS
12519	1053	7	,	,	,
12519	1053	8	and	and	CC
12519	1053	9	let	let	VB
12519	1053	10	them	-PRON-	PRP
12519	1053	11	stand	stand	VB
12519	1053	12	till	till	IN
12519	1053	13	the	the	DT
12519	1053	14	skins	skin	NNS
12519	1053	15	will	will	MD
12519	1053	16	slip	slip	VB
12519	1053	17	off	off	RP
12519	1053	18	,	,	,
12519	1053	19	then	then	RB
12519	1053	20	pound	pound	VB
12519	1053	21	them	-PRON-	PRP
12519	1053	22	fine	fine	JJ
12519	1053	23	,	,	,
12519	1053	24	and	and	CC
12519	1053	25	mix	mix	VB
12519	1053	26	them	-PRON-	PRP
12519	1053	27	with	with	IN
12519	1053	28	cream	cream	NN
12519	1053	29	:	:	:
12519	1053	30	a	a	DT
12519	1053	31	pound	pound	NN
12519	1053	32	of	of	IN
12519	1053	33	almonds	almond	NNS
12519	1053	34	in	in	IN
12519	1053	35	the	the	DT
12519	1053	36	shells	shell	NNS
12519	1053	37	,	,	,
12519	1053	38	will	will	MD
12519	1053	39	be	be	VB
12519	1053	40	sufficient	sufficient	JJ
12519	1053	41	for	for	IN
12519	1053	42	a	a	DT
12519	1053	43	quart	quart	NN
12519	1053	44	of	of	IN
12519	1053	45	cream	cream	NN
12519	1053	46	--	--	:
12519	1053	47	sweeten	sweeten	VB
12519	1053	48	and	and	CC
12519	1053	49	freeze	freeze	VB
12519	1053	50	it	-PRON-	PRP
12519	1053	51	.	.	.
12519	1054	1	The	the	DT
12519	1054	2	kernels	kernel	NNS
12519	1054	3	of	of	IN
12519	1054	4	the	the	DT
12519	1054	5	common	common	JJ
12519	1054	6	black	black	JJ
12519	1054	7	walnut	walnut	NNP
12519	1054	8	,	,	,
12519	1054	9	prepared	prepare	VBN
12519	1054	10	in	in	IN
12519	1054	11	the	the	DT
12519	1054	12	same	same	JJ
12519	1054	13	way	way	NN
12519	1054	14	,	,	,
12519	1054	15	make	make	VB
12519	1054	16	an	an	DT
12519	1054	17	excellent	excellent	JJ
12519	1054	18	cream	cream	NN
12519	1054	19	.	.	.
12519	1055	1	*	*	NFP
12519	1055	2	*	*	NFP
12519	1055	3	*	*	NFP
12519	1055	4	*	*	NFP
12519	1055	5	*	*	NFP
12519	1055	6	LEMON	LEMON	NNS
12519	1055	7	CREAM	cream	NN
12519	1055	8	.	.	.
12519	1056	1	Pare	pare	VB
12519	1056	2	the	the	DT
12519	1056	3	yellow	yellow	JJ
12519	1056	4	rind	rind	NN
12519	1056	5	very	very	RB
12519	1056	6	thin	thin	JJ
12519	1056	7	from	from	IN
12519	1056	8	four	four	CD
12519	1056	9	lemons	lemon	NNS
12519	1056	10	--	--	:
12519	1056	11	put	put	VBD
12519	1056	12	them	-PRON-	PRP
12519	1056	13	in	in	IN
12519	1056	14	a	a	DT
12519	1056	15	quart	quart	NN
12519	1056	16	of	of	IN
12519	1056	17	fresh	fresh	JJ
12519	1056	18	cream	cream	NN
12519	1056	19	,	,	,
12519	1056	20	and	and	CC
12519	1056	21	boil	boil	VB
12519	1056	22	it	-PRON-	PRP
12519	1056	23	;	;	:
12519	1056	24	squeeze	squeeze	VB
12519	1056	25	and	and	CC
12519	1056	26	strain	strain	VB
12519	1056	27	the	the	DT
12519	1056	28	juice	juice	NN
12519	1056	29	of	of	IN
12519	1056	30	one	one	CD
12519	1056	31	lemon	lemon	NN
12519	1056	32	,	,	,
12519	1056	33	saturate	saturate	VB
12519	1056	34	it	-PRON-	PRP
12519	1056	35	completely	completely	RB
12519	1056	36	with	with	IN
12519	1056	37	powdered	powdered	JJ
12519	1056	38	sugar	sugar	NN
12519	1056	39	;	;	:
12519	1056	40	and	and	CC
12519	1056	41	when	when	WRB
12519	1056	42	the	the	DT
12519	1056	43	cream	cream	NN
12519	1056	44	is	be	VBZ
12519	1056	45	quite	quite	RB
12519	1056	46	cold	cold	JJ
12519	1056	47	,	,	,
12519	1056	48	stir	stir	VB
12519	1056	49	it	-PRON-	PRP
12519	1056	50	in	in	RP
12519	1056	51	--	--	:
12519	1056	52	take	take	VB
12519	1056	53	care	care	NN
12519	1056	54	that	that	IN
12519	1056	55	it	-PRON-	PRP
12519	1056	56	does	do	VBZ
12519	1056	57	not	not	RB
12519	1056	58	curdle	curdle	VB
12519	1056	59	--	--	:
12519	1056	60	if	if	IN
12519	1056	61	not	not	RB
12519	1056	62	sufficiently	sufficiently	RB
12519	1056	63	sweet	sweet	JJ
12519	1056	64	,	,	,
12519	1056	65	add	add	VB
12519	1056	66	more	more	JJR
12519	1056	67	sugar	sugar	NN
12519	1056	68	.	.	.
12519	1057	1	*	*	NFP
12519	1057	2	*	*	NFP
12519	1057	3	*	*	NFP
12519	1057	4	*	*	NFP
12519	1057	5	*	*	NFP
12519	1057	6	LEMONADE	LEMONADE	NNP
12519	1057	7	ICED	ICED	NNP
12519	1057	8	.	.	.
12519	1058	1	Make	make	VB
12519	1058	2	a	a	DT
12519	1058	3	quart	quart	NN
12519	1058	4	of	of	IN
12519	1058	5	rich	rich	JJ
12519	1058	6	lemonade	lemonade	NN
12519	1058	7	,	,	,
12519	1058	8	whip	whip	VB
12519	1058	9	the	the	DT
12519	1058	10	whites	white	NNS
12519	1058	11	of	of	IN
12519	1058	12	six	six	CD
12519	1058	13	fresh	fresh	JJ
12519	1058	14	eggs	egg	NNS
12519	1058	15	to	to	IN
12519	1058	16	a	a	DT
12519	1058	17	strong	strong	JJ
12519	1058	18	froth	froth	NN
12519	1058	19	--	--	:
12519	1058	20	mix	mix	VB
12519	1058	21	them	-PRON-	PRP
12519	1058	22	well	well	RB
12519	1058	23	with	with	IN
12519	1058	24	the	the	DT
12519	1058	25	lemonade	lemonade	NN
12519	1058	26	,	,	,
12519	1058	27	and	and	CC
12519	1058	28	freeze	freeze	VB
12519	1058	29	it	-PRON-	PRP
12519	1058	30	.	.	.
12519	1059	1	The	the	DT
12519	1059	2	juice	juice	NN
12519	1059	3	of	of	IN
12519	1059	4	morello	morello	NN
12519	1059	5	cherries	cherry	NNS
12519	1059	6	,	,	,
12519	1059	7	or	or	CC
12519	1059	8	of	of	IN
12519	1059	9	currants	currant	NNS
12519	1059	10	mixed	mixed	JJ
12519	1059	11	with	with	IN
12519	1059	12	water	water	NN
12519	1059	13	and	and	CC
12519	1059	14	sugar	sugar	NN
12519	1059	15	,	,	,
12519	1059	16	and	and	CC
12519	1059	17	prepared	prepare	VBN
12519	1059	18	in	in	IN
12519	1059	19	the	the	DT
12519	1059	20	same	same	JJ
12519	1059	21	way	way	NN
12519	1059	22	,	,	,
12519	1059	23	make	make	VB
12519	1059	24	very	very	RB
12519	1059	25	delicate	delicate	JJ
12519	1059	26	ices	ice	NNS
12519	1059	27	.	.	.
12519	1060	1	*	*	NFP
12519	1060	2	*	*	NFP
12519	1060	3	*	*	NFP
12519	1060	4	*	*	NFP
12519	1060	5	*	*	NFP
12519	1060	6	TO	to	IN
12519	1060	7	MAKE	MAKE	NNP
12519	1060	8	CUSTARD	CUSTARD	NNP
12519	1060	9	.	.	.
12519	1061	1	Make	make	VB
12519	1061	2	a	a	DT
12519	1061	3	quart	quart	NN
12519	1061	4	of	of	IN
12519	1061	5	milk	milk	NN
12519	1061	6	quite	quite	RB
12519	1061	7	hot	hot	JJ
12519	1061	8	,	,	,
12519	1061	9	that	that	IN
12519	1061	10	it	-PRON-	PRP
12519	1061	11	may	may	MD
12519	1061	12	not	not	RB
12519	1061	13	whey	whey	VB
12519	1061	14	when	when	WRB
12519	1061	15	baked	baked	JJ
12519	1061	16	;	;	:
12519	1061	17	let	let	VB
12519	1061	18	it	-PRON-	PRP
12519	1061	19	stand	stand	VB
12519	1061	20	to	to	TO
12519	1061	21	get	get	VB
12519	1061	22	cold	cold	JJ
12519	1061	23	,	,	,
12519	1061	24	and	and	CC
12519	1061	25	then	then	RB
12519	1061	26	mix	mix	VB
12519	1061	27	six	six	CD
12519	1061	28	eggs	egg	NNS
12519	1061	29	with	with	IN
12519	1061	30	it	-PRON-	PRP
12519	1061	31	;	;	:
12519	1061	32	sweeten	sweeten	VB
12519	1061	33	it	-PRON-	PRP
12519	1061	34	with	with	IN
12519	1061	35	loaf	loaf	NN
12519	1061	36	sugar	sugar	NN
12519	1061	37	,	,	,
12519	1061	38	and	and	CC
12519	1061	39	fill	fill	VB
12519	1061	40	the	the	DT
12519	1061	41	custard	custard	JJ
12519	1061	42	cups	cup	NNS
12519	1061	43	--	--	:
12519	1061	44	put	put	VBN
12519	1061	45	on	on	IN
12519	1061	46	the	the	DT
12519	1061	47	covers	cover	NNS
12519	1061	48	,	,	,
12519	1061	49	and	and	CC
12519	1061	50	set	set	VBD
12519	1061	51	them	-PRON-	PRP
12519	1061	52	in	in	IN
12519	1061	53	a	a	DT
12519	1061	54	Dutch	dutch	JJ
12519	1061	55	oven	oven	NN
12519	1061	56	with	with	IN
12519	1061	57	water	water	NN
12519	1061	58	,	,	,
12519	1061	59	but	but	CC
12519	1061	60	not	not	RB
12519	1061	61	enough	enough	JJ
12519	1061	62	to	to	TO
12519	1061	63	risk	risk	VB
12519	1061	64	its	-PRON-	PRP$
12519	1061	65	boiling	boiling	NN
12519	1061	66	into	into	IN
12519	1061	67	the	the	DT
12519	1061	68	cups	cup	NNS
12519	1061	69	;	;	:
12519	1061	70	do	do	VB
12519	1061	71	not	not	RB
12519	1061	72	put	put	VB
12519	1061	73	on	on	IN
12519	1061	74	the	the	DT
12519	1061	75	top	top	NN
12519	1061	76	of	of	IN
12519	1061	77	the	the	DT
12519	1061	78	oven	oven	NN
12519	1061	79	.	.	.
12519	1062	1	When	when	WRB
12519	1062	2	the	the	DT
12519	1062	3	water	water	NN
12519	1062	4	has	have	VBZ
12519	1062	5	boiled	boil	VBN
12519	1062	6	ten	ten	CD
12519	1062	7	or	or	CC
12519	1062	8	fifteen	fifteen	CD
12519	1062	9	minutes	minute	NNS
12519	1062	10	,	,	,
12519	1062	11	take	take	VB
12519	1062	12	out	out	RP
12519	1062	13	a	a	DT
12519	1062	14	cup	cup	NN
12519	1062	15	,	,	,
12519	1062	16	and	and	CC
12519	1062	17	if	if	IN
12519	1062	18	the	the	DT
12519	1062	19	custard	custard	NN
12519	1062	20	be	be	VB
12519	1062	21	the	the	DT
12519	1062	22	consistence	consistence	NN
12519	1062	23	of	of	IN
12519	1062	24	jelly	jelly	NNP
12519	1062	25	;	;	:
12519	1062	26	it	-PRON-	PRP
12519	1062	27	is	be	VBZ
12519	1062	28	sufficiently	sufficiently	RB
12519	1062	29	done	do	VBN
12519	1062	30	;	;	:
12519	1062	31	serve	serve	VB
12519	1062	32	them	-PRON-	PRP
12519	1062	33	in	in	IN
12519	1062	34	the	the	DT
12519	1062	35	cups	cup	NNS
12519	1062	36	with	with	IN
12519	1062	37	the	the	DT
12519	1062	38	covers	cover	NNS
12519	1062	39	on	on	RP
12519	1062	40	,	,	,
12519	1062	41	and	and	CC
12519	1062	42	a	a	DT
12519	1062	43	tea	tea	NN
12519	1062	44	-	-	HYPH
12519	1062	45	spoon	spoon	NN
12519	1062	46	on	on	IN
12519	1062	47	the	the	DT
12519	1062	48	dish	dish	NN
12519	1062	49	between	between	IN
12519	1062	50	each	each	DT
12519	1062	51	cup	cup	NN
12519	1062	52	--	--	:
12519	1062	53	grate	grate	VB
12519	1062	54	nutmeg	nutmeg	NN
12519	1062	55	on	on	IN
12519	1062	56	the	the	DT
12519	1062	57	tops	top	NNS
12519	1062	58	when	when	WRB
12519	1062	59	cold	cold	JJ
12519	1062	60	.	.	.
12519	1063	1	*	*	NFP
12519	1063	2	*	*	NFP
12519	1063	3	*	*	NFP
12519	1063	4	*	*	NFP
12519	1063	5	*	*	NFP
12519	1063	6	TO	to	IN
12519	1063	7	MAKE	MAKE	NNP
12519	1063	8	A	a	DT
12519	1063	9	TRIFLE	trifle	NN
12519	1063	10	.	.	.
12519	1064	1	Put	put	JJ
12519	1064	2	slices	slice	NNS
12519	1064	3	of	of	IN
12519	1064	4	Savoy	Savoy	NNP
12519	1064	5	cake	cake	NN
12519	1064	6	or	or	CC
12519	1064	7	Naples	Naples	NNP
12519	1064	8	biscuit	biscuit	NN
12519	1064	9	at	at	IN
12519	1064	10	the	the	DT
12519	1064	11	bottom	bottom	NN
12519	1064	12	of	of	IN
12519	1064	13	a	a	DT
12519	1064	14	deep	deep	JJ
12519	1064	15	dish	dish	NN
12519	1064	16	;	;	:
12519	1064	17	wet	wet	IN
12519	1064	18	it	-PRON-	PRP
12519	1064	19	with	with	IN
12519	1064	20	white	white	JJ
12519	1064	21	wine	wine	NN
12519	1064	22	,	,	,
12519	1064	23	and	and	CC
12519	1064	24	fill	fill	VB
12519	1064	25	the	the	DT
12519	1064	26	dish	dish	NN
12519	1064	27	nearly	nearly	RB
12519	1064	28	to	to	IN
12519	1064	29	the	the	DT
12519	1064	30	top	top	NN
12519	1064	31	with	with	IN
12519	1064	32	rich	rich	JJ
12519	1064	33	boiled	boil	VBN
12519	1064	34	custard	custard	NN
12519	1064	35	;	;	:
12519	1064	36	season	season	NN
12519	1064	37	half	half	PDT
12519	1064	38	a	a	DT
12519	1064	39	pint	pint	NN
12519	1064	40	of	of	IN
12519	1064	41	cream	cream	NN
12519	1064	42	with	with	IN
12519	1064	43	white	white	JJ
12519	1064	44	wine	wine	NN
12519	1064	45	and	and	CC
12519	1064	46	sugar	sugar	NN
12519	1064	47	;	;	:
12519	1064	48	whip	whip	VB
12519	1064	49	it	-PRON-	PRP
12519	1064	50	to	to	IN
12519	1064	51	a	a	DT
12519	1064	52	froth	froth	NN
12519	1064	53	--	--	:
12519	1064	54	as	as	IN
12519	1064	55	it	-PRON-	PRP
12519	1064	56	rises	rise	VBZ
12519	1064	57	,	,	,
12519	1064	58	take	take	VB
12519	1064	59	it	-PRON-	PRP
12519	1064	60	lightly	lightly	RB
12519	1064	61	off	off	RP
12519	1064	62	,	,	,
12519	1064	63	and	and	CC
12519	1064	64	lay	lie	VBD
12519	1064	65	it	-PRON-	PRP
12519	1064	66	on	on	IN
12519	1064	67	the	the	DT
12519	1064	68	custard	custard	NN
12519	1064	69	;	;	:
12519	1064	70	pile	pile	VB
12519	1064	71	it	-PRON-	PRP
12519	1064	72	up	up	RP
12519	1064	73	high	high	JJ
12519	1064	74	and	and	CC
12519	1064	75	tastily	tastily	RB
12519	1064	76	--	--	:
12519	1064	77	decorate	decorate	VB
12519	1064	78	it	-PRON-	PRP
12519	1064	79	with	with	IN
12519	1064	80	preserves	preserve	NNS
12519	1064	81	of	of	IN
12519	1064	82	any	any	DT
12519	1064	83	kind	kind	NN
12519	1064	84	,	,	,
12519	1064	85	cut	cut	VBN
12519	1064	86	so	so	RB
12519	1064	87	thin	thin	JJ
12519	1064	88	as	as	IN
12519	1064	89	not	not	RB
12519	1064	90	to	to	TO
12519	1064	91	bear	bear	VB
12519	1064	92	the	the	DT
12519	1064	93	froth	froth	NN
12519	1064	94	down	down	RP
12519	1064	95	by	by	IN
12519	1064	96	its	-PRON-	PRP$
12519	1064	97	weight	weight	NN
12519	1064	98	.	.	.
12519	1065	1	*	*	NFP
12519	1065	2	*	*	NFP
12519	1065	3	*	*	NFP
12519	1065	4	*	*	NFP
12519	1065	5	*	*	NFP
12519	1065	6	RICE	rice	NN
12519	1065	7	BLANC	blanc	NN
12519	1065	8	MANGE	mange	NN
12519	1065	9	.	.	.
12519	1066	1	Boil	boil	VB
12519	1066	2	a	a	DT
12519	1066	3	tea	tea	NN
12519	1066	4	-	-	HYPH
12519	1066	5	cup	cup	NN
12519	1066	6	full	full	JJ
12519	1066	7	of	of	IN
12519	1066	8	rice	rice	NN
12519	1066	9	in	in	IN
12519	1066	10	a	a	DT
12519	1066	11	very	very	RB
12519	1066	12	small	small	JJ
12519	1066	13	of	of	IN
12519	1066	14	water	water	NN
12519	1066	15	,	,	,
12519	1066	16	till	till	IN
12519	1066	17	it	-PRON-	PRP
12519	1066	18	is	be	VBZ
12519	1066	19	near	near	IN
12519	1066	20	bursting	burst	VBG
12519	1066	21	--	--	:
12519	1066	22	then	then	RB
12519	1066	23	add	add	VB
12519	1066	24	half	half	PDT
12519	1066	25	a	a	DT
12519	1066	26	pint	pint	NN
12519	1066	27	of	of	IN
12519	1066	28	milk	milk	NN
12519	1066	29	,	,	,
12519	1066	30	boil	boil	VB
12519	1066	31	it	-PRON-	PRP
12519	1066	32	to	to	IN
12519	1066	33	a	a	DT
12519	1066	34	mush	mush	NN
12519	1066	35	,	,	,
12519	1066	36	stirring	stir	VBG
12519	1066	37	all	all	PDT
12519	1066	38	the	the	DT
12519	1066	39	time	time	NN
12519	1066	40	;	;	:
12519	1066	41	season	season	VB
12519	1066	42	it	-PRON-	PRP
12519	1066	43	with	with	IN
12519	1066	44	sugar	sugar	NN
12519	1066	45	,	,	,
12519	1066	46	wine	wine	NN
12519	1066	47	,	,	,
12519	1066	48	and	and	CC
12519	1066	49	nutmeg	nutmeg	NNS
12519	1066	50	;	;	:
12519	1066	51	dip	dip	VB
12519	1066	52	the	the	DT
12519	1066	53	mould	mould	NN
12519	1066	54	in	in	IN
12519	1066	55	water	water	NN
12519	1066	56	,	,	,
12519	1066	57	and	and	CC
12519	1066	58	fill	fill	VB
12519	1066	59	it	-PRON-	PRP
12519	1066	60	;	;	:
12519	1066	61	when	when	WRB
12519	1066	62	cold	cold	JJ
12519	1066	63	,	,	,
12519	1066	64	turn	turn	VB
12519	1066	65	it	-PRON-	PRP
12519	1066	66	in	in	IN
12519	1066	67	a	a	DT
12519	1066	68	dish	dish	NN
12519	1066	69	,	,	,
12519	1066	70	and	and	CC
12519	1066	71	surround	surround	VB
12519	1066	72	it	-PRON-	PRP
12519	1066	73	with	with	IN
12519	1066	74	boiled	boil	VBN
12519	1066	75	custard	custard	RB
12519	1066	76	seasoned	season	VBN
12519	1066	77	,	,	,
12519	1066	78	or	or	CC
12519	1066	79	syllabub	syllabub	NN
12519	1066	80	--	--	:
12519	1066	81	garnish	garnish	VB
12519	1066	82	it	-PRON-	PRP
12519	1066	83	with	with	IN
12519	1066	84	marmalade	marmalade	NN
12519	1066	85	.	.	.
12519	1067	1	*	*	NFP
12519	1067	2	*	*	NFP
12519	1067	3	*	*	NFP
12519	1067	4	*	*	NFP
12519	1067	5	*	*	NFP
12519	1067	6	FLOATING	float	VBG
12519	1067	7	ISLAND	island	NN
12519	1067	8	.	.	.
12519	1068	1	Have	have	VBP
12519	1068	2	the	the	DT
12519	1068	3	bowl	bowl	NN
12519	1068	4	nearly	nearly	RB
12519	1068	5	full	full	JJ
12519	1068	6	of	of	IN
12519	1068	7	syllabub	syllabub	NN
12519	1068	8	,	,	,
12519	1068	9	made	make	VBN
12519	1068	10	with	with	IN
12519	1068	11	milk	milk	NN
12519	1068	12	,	,	,
12519	1068	13	white	white	JJ
12519	1068	14	wine	wine	NN
12519	1068	15	,	,	,
12519	1068	16	and	and	CC
12519	1068	17	sugar	sugar	NN
12519	1068	18	;	;	:
12519	1068	19	beat	beat	VBD
12519	1068	20	the	the	DT
12519	1068	21	whites	white	NNS
12519	1068	22	of	of	IN
12519	1068	23	six	six	CD
12519	1068	24	new	new	JJ
12519	1068	25	laid	lay	VBN
12519	1068	26	eggs	egg	NNS
12519	1068	27	to	to	IN
12519	1068	28	a	a	DT
12519	1068	29	strong	strong	JJ
12519	1068	30	froth	froth	NN
12519	1068	31	--	--	:
12519	1068	32	then	then	RB
12519	1068	33	mix	mix	VB
12519	1068	34	with	with	IN
12519	1068	35	it	-PRON-	PRP
12519	1068	36	raspberry	raspberry	VB
12519	1068	37	or	or	CC
12519	1068	38	strawberry	strawberry	NNP
12519	1068	39	marmalade	marmalade	NN
12519	1068	40	enough	enough	RB
12519	1068	41	to	to	TO
12519	1068	42	flavour	flavour	VB
12519	1068	43	and	and	CC
12519	1068	44	colour	colour	VB
12519	1068	45	it	-PRON-	PRP
12519	1068	46	;	;	:
12519	1068	47	lay	lie	VBD
12519	1068	48	the	the	DT
12519	1068	49	froth	froth	NN
12519	1068	50	lightly	lightly	RB
12519	1068	51	on	on	IN
12519	1068	52	the	the	DT
12519	1068	53	syllabub	syllabub	NN
12519	1068	54	,	,	,
12519	1068	55	first	first	RB
12519	1068	56	putting	put	VBG
12519	1068	57	in	in	RP
12519	1068	58	some	some	DT
12519	1068	59	slices	slice	NNS
12519	1068	60	of	of	IN
12519	1068	61	cake	cake	NN
12519	1068	62	;	;	:
12519	1068	63	raise	raise	VB
12519	1068	64	it	-PRON-	PRP
12519	1068	65	in	in	IN
12519	1068	66	little	little	JJ
12519	1068	67	mounds	mound	NNS
12519	1068	68	,	,	,
12519	1068	69	and	and	CC
12519	1068	70	garnish	garnish	VB
12519	1068	71	with	with	IN
12519	1068	72	something	something	NN
12519	1068	73	light	light	JJ
12519	1068	74	.	.	.
12519	1069	1	*	*	NFP
12519	1069	2	*	*	NFP
12519	1069	3	*	*	NFP
12519	1069	4	*	*	NFP
12519	1069	5	*	*	NFP
12519	1069	6	SYLLABUB	syllabub	NN
12519	1069	7	.	.	.
12519	1070	1	Season	season	VB
12519	1070	2	the	the	DT
12519	1070	3	milk	milk	NN
12519	1070	4	with	with	IN
12519	1070	5	sugar	sugar	NN
12519	1070	6	and	and	CC
12519	1070	7	white	white	JJ
12519	1070	8	wine	wine	NN
12519	1070	9	,	,	,
12519	1070	10	but	but	CC
12519	1070	11	not	not	RB
12519	1070	12	enough	enough	JJ
12519	1070	13	to	to	TO
12519	1070	14	curdle	curdle	VB
12519	1070	15	it	-PRON-	PRP
12519	1070	16	;	;	:
12519	1070	17	fill	fill	VB
12519	1070	18	the	the	DT
12519	1070	19	glasses	glass	NNS
12519	1070	20	nearly	nearly	RB
12519	1070	21	full	full	JJ
12519	1070	22	,	,	,
12519	1070	23	and	and	CC
12519	1070	24	crown	crown	VB
12519	1070	25	them	-PRON-	PRP
12519	1070	26	with	with	IN
12519	1070	27	whipt	whipt	NN
12519	1070	28	cream	cream	NN
12519	1070	29	seasoned	season	VBD
12519	1070	30	.	.	.
12519	1071	1	*	*	NFP
12519	1071	2	*	*	NFP
12519	1071	3	*	*	NFP
12519	1071	4	*	*	NFP
12519	1071	5	*	*	NFP
12519	1071	6	COLD	cold	NN
12519	1071	7	CREAMS	CREAMS	NNP
12519	1071	8	.	.	.
12519	1072	1	LEMON	LEMON	NNP
12519	1072	2	CREAM	cream	NN
12519	1072	3	.	.	.
12519	1073	1	Pare	pare	VB
12519	1073	2	the	the	DT
12519	1073	3	rind	rind	NN
12519	1073	4	very	very	RB
12519	1073	5	thin	thin	JJ
12519	1073	6	from	from	IN
12519	1073	7	four	four	CD
12519	1073	8	fresh	fresh	JJ
12519	1073	9	lemons	lemon	NNS
12519	1073	10	,	,	,
12519	1073	11	squeeze	squeeze	VB
12519	1073	12	the	the	DT
12519	1073	13	juice	juice	NN
12519	1073	14	,	,	,
12519	1073	15	and	and	CC
12519	1073	16	strain	strain	VB
12519	1073	17	it	-PRON-	PRP
12519	1073	18	--	--	:
12519	1073	19	put	put	VBN
12519	1073	20	them	-PRON-	PRP
12519	1073	21	both	both	DT
12519	1073	22	into	into	IN
12519	1073	23	a	a	DT
12519	1073	24	quart	quart	NN
12519	1073	25	of	of	IN
12519	1073	26	water	water	NN
12519	1073	27	,	,	,
12519	1073	28	sweeten	sweeten	VB
12519	1073	29	it	-PRON-	PRP
12519	1073	30	to	to	IN
12519	1073	31	your	-PRON-	PRP$
12519	1073	32	taste	taste	NN
12519	1073	33	,	,	,
12519	1073	34	add	add	VB
12519	1073	35	the	the	DT
12519	1073	36	whites	white	NNS
12519	1073	37	of	of	IN
12519	1073	38	six	six	CD
12519	1073	39	eggs	egg	NNS
12519	1073	40	,	,	,
12519	1073	41	beat	beat	VBN
12519	1073	42	to	to	IN
12519	1073	43	a	a	DT
12519	1073	44	froth	froth	NN
12519	1073	45	;	;	:
12519	1073	46	set	set	VB
12519	1073	47	it	-PRON-	PRP
12519	1073	48	over	over	IN
12519	1073	49	the	the	DT
12519	1073	50	fire	fire	NN
12519	1073	51	,	,	,
12519	1073	52	and	and	CC
12519	1073	53	keep	keep	VB
12519	1073	54	stirring	stir	VBG
12519	1073	55	until	until	IN
12519	1073	56	it	-PRON-	PRP
12519	1073	57	thickens	thicken	VBZ
12519	1073	58	,	,	,
12519	1073	59	but	but	CC
12519	1073	60	do	do	VBP
12519	1073	61	not	not	RB
12519	1073	62	let	let	VB
12519	1073	63	it	-PRON-	PRP
12519	1073	64	boil	boil	VB
12519	1073	65	--	--	:
12519	1073	66	then	then	RB
12519	1073	67	pour	pour	VB
12519	1073	68	it	-PRON-	PRP
12519	1073	69	in	in	IN
12519	1073	70	a	a	DT
12519	1073	71	bowl	bowl	NN
12519	1073	72	;	;	:
12519	1073	73	when	when	WRB
12519	1073	74	cold	cold	JJ
12519	1073	75	,	,	,
12519	1073	76	strain	strain	VBP
12519	1073	77	it	-PRON-	PRP
12519	1073	78	through	through	IN
12519	1073	79	a	a	DT
12519	1073	80	sieve	sieve	NN
12519	1073	81	,	,	,
12519	1073	82	put	put	VBD
12519	1073	83	it	-PRON-	PRP
12519	1073	84	on	on	IN
12519	1073	85	the	the	DT
12519	1073	86	fire	fire	NN
12519	1073	87	,	,	,
12519	1073	88	and	and	CC
12519	1073	89	add	add	VB
12519	1073	90	the	the	DT
12519	1073	91	yelks	yelk	NNS
12519	1073	92	of	of	IN
12519	1073	93	the	the	DT
12519	1073	94	eggs	egg	NNS
12519	1073	95	--	--	:
12519	1073	96	stir	stir	VB
12519	1073	97	it	-PRON-	PRP
12519	1073	98	till	till	IN
12519	1073	99	quite	quite	RB
12519	1073	100	thick	thick	JJ
12519	1073	101	,	,	,
12519	1073	102	and	and	CC
12519	1073	103	serve	serve	VB
12519	1073	104	it	-PRON-	PRP
12519	1073	105	in	in	IN
12519	1073	106	glasses	glass	NNS
12519	1073	107	.	.	.
12519	1074	1	*	*	NFP
12519	1074	2	*	*	NFP
12519	1074	3	*	*	NFP
12519	1074	4	*	*	NFP
12519	1074	5	*	*	NFP
12519	1074	6	ORANGE	ORANGE	NNP
12519	1074	7	CREAM	CREAM	NNP
12519	1074	8	.	.	.
12519	1075	1	Is	be	VBZ
12519	1075	2	made	make	VBN
12519	1075	3	in	in	IN
12519	1075	4	the	the	DT
12519	1075	5	same	same	JJ
12519	1075	6	manner	manner	NN
12519	1075	7	,	,	,
12519	1075	8	but	but	CC
12519	1075	9	requires	require	VBZ
12519	1075	10	more	more	JJR
12519	1075	11	juice	juice	NN
12519	1075	12	to	to	TO
12519	1075	13	give	give	VB
12519	1075	14	a	a	DT
12519	1075	15	flavour	flavour	NN
12519	1075	16	.	.	.
12519	1076	1	*	*	NFP
12519	1076	2	*	*	NFP
12519	1076	3	*	*	NFP
12519	1076	4	*	*	NFP
12519	1076	5	*	*	NFP
12519	1076	6	RASPBERRY	raspberry	NN
12519	1076	7	CREAM	cream	NN
12519	1076	8	.	.	.
12519	1077	1	Stir	stir	VB
12519	1077	2	as	as	RB
12519	1077	3	much	much	JJ
12519	1077	4	raspberry	raspberry	NN
12519	1077	5	marmalade	marmalade	NN
12519	1077	6	into	into	IN
12519	1077	7	a	a	DT
12519	1077	8	quart	quart	NN
12519	1077	9	of	of	IN
12519	1077	10	cream	cream	NN
12519	1077	11	,	,	,
12519	1077	12	as	as	IN
12519	1077	13	will	will	MD
12519	1077	14	be	be	VB
12519	1077	15	sufficient	sufficient	JJ
12519	1077	16	to	to	TO
12519	1077	17	give	give	VB
12519	1077	18	a	a	DT
12519	1077	19	rich	rich	JJ
12519	1077	20	flavour	flavour	NN
12519	1077	21	of	of	IN
12519	1077	22	the	the	DT
12519	1077	23	fruit	fruit	NN
12519	1077	24	--	--	:
12519	1077	25	strain	strain	VB
12519	1077	26	it	-PRON-	PRP
12519	1077	27	,	,	,
12519	1077	28	and	and	CC
12519	1077	29	fill	fill	VB
12519	1077	30	your	-PRON-	PRP$
12519	1077	31	glasses	glass	NNS
12519	1077	32	,	,	,
12519	1077	33	leaving	leave	VBG
12519	1077	34	out	out	RP
12519	1077	35	a	a	DT
12519	1077	36	part	part	NN
12519	1077	37	to	to	TO
12519	1077	38	whip	whip	VB
12519	1077	39	into	into	IN
12519	1077	40	froth	froth	NN
12519	1077	41	for	for	IN
12519	1077	42	the	the	DT
12519	1077	43	top	top	NN
12519	1077	44	.	.	.
12519	1078	1	*	*	NFP
12519	1078	2	*	*	NFP
12519	1078	3	*	*	NFP
12519	1078	4	*	*	NFP
12519	1078	5	*	*	NFP
12519	1078	6	TEA	tea	NN
12519	1078	7	CREAM	cream	NN
12519	1078	8	.	.	.
12519	1079	1	Put	put	VB
12519	1079	2	one	one	CD
12519	1079	3	ounce	ounce	NN
12519	1079	4	of	of	IN
12519	1079	5	the	the	DT
12519	1079	6	best	good	JJS
12519	1079	7	tea	tea	NN
12519	1079	8	in	in	IN
12519	1079	9	a	a	DT
12519	1079	10	pitcher	pitcher	NN
12519	1079	11	,	,	,
12519	1079	12	pour	pour	VB
12519	1079	13	on	on	IN
12519	1079	14	it	-PRON-	PRP
12519	1079	15	a	a	DT
12519	1079	16	table	table	NN
12519	1079	17	spoonful	spoonful	JJ
12519	1079	18	of	of	IN
12519	1079	19	water	water	NN
12519	1079	20	,	,	,
12519	1079	21	and	and	CC
12519	1079	22	let	let	VB
12519	1079	23	it	-PRON-	PRP
12519	1079	24	stand	stand	VB
12519	1079	25	an	an	DT
12519	1079	26	hour	hour	NN
12519	1079	27	to	to	TO
12519	1079	28	soften	soften	VB
12519	1079	29	the	the	DT
12519	1079	30	leaves	leave	NNS
12519	1079	31	;	;	:
12519	1079	32	then	then	RB
12519	1079	33	put	put	VB
12519	1079	34	to	to	IN
12519	1079	35	it	-PRON-	PRP
12519	1079	36	a	a	DT
12519	1079	37	quart	quart	NN
12519	1079	38	of	of	IN
12519	1079	39	boiling	boil	VBG
12519	1079	40	cream	cream	NN
12519	1079	41	,	,	,
12519	1079	42	cover	cover	VB
12519	1079	43	it	-PRON-	PRP
12519	1079	44	close	close	RB
12519	1079	45	,	,	,
12519	1079	46	and	and	CC
12519	1079	47	in	in	IN
12519	1079	48	half	half	PDT
12519	1079	49	an	an	DT
12519	1079	50	hour	hour	NN
12519	1079	51	strain	strain	NN
12519	1079	52	it	-PRON-	PRP
12519	1079	53	;	;	:
12519	1079	54	add	add	VB
12519	1079	55	four	four	CD
12519	1079	56	tea	tea	NN
12519	1079	57	-	-	HYPH
12519	1079	58	spoonsful	spoonsful	JJ
12519	1079	59	of	of	IN
12519	1079	60	a	a	DT
12519	1079	61	strong	strong	JJ
12519	1079	62	infusion	infusion	NN
12519	1079	63	of	of	IN
12519	1079	64	rennet	rennet	NN
12519	1079	65	in	in	IN
12519	1079	66	water	water	NN
12519	1079	67	,	,	,
12519	1079	68	stir	stir	VB
12519	1079	69	it	-PRON-	PRP
12519	1079	70	,	,	,
12519	1079	71	and	and	CC
12519	1079	72	set	set	VBD
12519	1079	73	it	-PRON-	PRP
12519	1079	74	on	on	IN
12519	1079	75	some	some	DT
12519	1079	76	hot	hot	JJ
12519	1079	77	ashes	ashe	NNS
12519	1079	78	,	,	,
12519	1079	79	and	and	CC
12519	1079	80	cover	cover	VB
12519	1079	81	it	-PRON-	PRP
12519	1079	82	;	;	:
12519	1079	83	when	when	WRB
12519	1079	84	you	-PRON-	PRP
12519	1079	85	find	find	VBP
12519	1079	86	by	by	IN
12519	1079	87	cooling	cool	VBG
12519	1079	88	a	a	DT
12519	1079	89	little	little	JJ
12519	1079	90	of	of	IN
12519	1079	91	it	-PRON-	PRP
12519	1079	92	,	,	,
12519	1079	93	that	that	IN
12519	1079	94	it	-PRON-	PRP
12519	1079	95	will	will	MD
12519	1079	96	jelly	jelly	RB
12519	1079	97	,	,	,
12519	1079	98	pour	pour	VB
12519	1079	99	it	-PRON-	PRP
12519	1079	100	into	into	IN
12519	1079	101	glasses	glass	NNS
12519	1079	102	,	,	,
12519	1079	103	and	and	CC
12519	1079	104	garnish	garnish	VB
12519	1079	105	with	with	IN
12519	1079	106	thin	thin	JJ
12519	1079	107	bits	bit	NNS
12519	1079	108	of	of	IN
12519	1079	109	preserved	preserve	VBN
12519	1079	110	fruit	fruit	NN
12519	1079	111	.	.	.
12519	1080	1	*	*	NFP
12519	1080	2	*	*	NFP
12519	1080	3	*	*	NFP
12519	1080	4	*	*	NFP
12519	1080	5	*	*	NFP
12519	1080	6	SAGO	sago	NN
12519	1080	7	CREAM	CREAM	NNP
12519	1080	8	.	.	.
12519	1081	1	Wash	wash	VB
12519	1081	2	the	the	DT
12519	1081	3	sago	sago	JJ
12519	1081	4	clean	clean	JJ
12519	1081	5	,	,	,
12519	1081	6	and	and	CC
12519	1081	7	put	put	VBD
12519	1081	8	it	-PRON-	PRP
12519	1081	9	on	on	IN
12519	1081	10	the	the	DT
12519	1081	11	fire	fire	NN
12519	1081	12	with	with	IN
12519	1081	13	a	a	DT
12519	1081	14	stick	stick	NN
12519	1081	15	of	of	IN
12519	1081	16	cinnamon	cinnamon	NN
12519	1081	17	,	,	,
12519	1081	18	and	and	CC
12519	1081	19	as	as	IN
12519	1081	20	much	much	JJ
12519	1081	21	water	water	NN
12519	1081	22	as	as	IN
12519	1081	23	will	will	MD
12519	1081	24	boil	boil	VB
12519	1081	25	it	-PRON-	PRP
12519	1081	26	thick	thick	JJ
12519	1081	27	and	and	CC
12519	1081	28	soft	soft	JJ
12519	1081	29	;	;	:
12519	1081	30	take	take	VB
12519	1081	31	out	out	RP
12519	1081	32	the	the	DT
12519	1081	33	cinnamon	cinnamon	NN
12519	1081	34	,	,	,
12519	1081	35	and	and	CC
12519	1081	36	add	add	VB
12519	1081	37	rich	rich	JJ
12519	1081	38	boiled	boil	VBN
12519	1081	39	custard	custard	NN
12519	1081	40	till	till	IN
12519	1081	41	it	-PRON-	PRP
12519	1081	42	is	be	VBZ
12519	1081	43	of	of	IN
12519	1081	44	a	a	DT
12519	1081	45	proper	proper	JJ
12519	1081	46	thickness	thickness	NN
12519	1081	47	;	;	:
12519	1081	48	sweeten	sweeten	VB
12519	1081	49	it	-PRON-	PRP
12519	1081	50	,	,	,
12519	1081	51	and	and	CC
12519	1081	52	serve	serve	VB
12519	1081	53	in	in	IN
12519	1081	54	glasses	glass	NNS
12519	1081	55	or	or	CC
12519	1081	56	cups	cup	NNS
12519	1081	57	,	,	,
12519	1081	58	with	with	IN
12519	1081	59	grated	grate	VBN
12519	1081	60	nutmeg	nutmeg	NNS
12519	1081	61	on	on	IN
12519	1081	62	the	the	DT
12519	1081	63	top	top	NN
12519	1081	64	.	.	.
12519	1082	1	*	*	NFP
12519	1082	2	*	*	NFP
12519	1082	3	*	*	NFP
12519	1082	4	*	*	NFP
12519	1082	5	*	*	NFP
12519	1082	6	BARLEY	barley	NN
12519	1082	7	CREAM	cream	NN
12519	1082	8	.	.	.
12519	1083	1	Is	be	VBZ
12519	1083	2	made	make	VBN
12519	1083	3	the	the	DT
12519	1083	4	same	same	JJ
12519	1083	5	way	way	NN
12519	1083	6	--	--	:
12519	1083	7	you	-PRON-	PRP
12519	1083	8	may	may	MD
12519	1083	9	add	add	VB
12519	1083	10	a	a	DT
12519	1083	11	little	little	JJ
12519	1083	12	white	white	JJ
12519	1083	13	wine	wine	NN
12519	1083	14	to	to	IN
12519	1083	15	both	both	DT
12519	1083	16	;	;	:
12519	1083	17	it	-PRON-	PRP
12519	1083	18	will	will	MD
12519	1083	19	give	give	VB
12519	1083	20	an	an	DT
12519	1083	21	agreeable	agreeable	JJ
12519	1083	22	flavour	flavour	NN
12519	1083	23	.	.	.
12519	1084	1	*	*	NFP
12519	1084	2	*	*	NFP
12519	1084	3	*	*	NFP
12519	1084	4	*	*	NFP
12519	1084	5	*	*	NFP
12519	1084	6	GOOSEBERRY	gooseberry	NN
12519	1084	7	FOOL	fool	NN
12519	1084	8	.	.	.
12519	1085	1	Pick	pick	VB
12519	1085	2	the	the	DT
12519	1085	3	stems	stem	NNS
12519	1085	4	and	and	CC
12519	1085	5	blossoms	blossom	NNS
12519	1085	6	from	from	IN
12519	1085	7	two	two	CD
12519	1085	8	quarts	quart	NNS
12519	1085	9	of	of	IN
12519	1085	10	green	green	JJ
12519	1085	11	gooseberries	gooseberry	NNS
12519	1085	12	;	;	,
12519	1085	13	put	put	VBD
12519	1085	14	them	-PRON-	PRP
12519	1085	15	in	in	IN
12519	1085	16	a	a	DT
12519	1085	17	stew	stew	JJ
12519	1085	18	pan	pan	NN
12519	1085	19	,	,	,
12519	1085	20	with	with	IN
12519	1085	21	their	-PRON-	PRP$
12519	1085	22	weight	weight	NN
12519	1085	23	in	in	IN
12519	1085	24	loaf	loaf	NN
12519	1085	25	sugar	sugar	NN
12519	1085	26	,	,	,
12519	1085	27	and	and	CC
12519	1085	28	a	a	DT
12519	1085	29	very	very	RB
12519	1085	30	little	little	JJ
12519	1085	31	water	water	NN
12519	1085	32	--	--	:
12519	1085	33	when	when	WRB
12519	1085	34	sufficiently	sufficiently	RB
12519	1085	35	stewed	stew	VBD
12519	1085	36	,	,	,
12519	1085	37	pass	pass	VB
12519	1085	38	the	the	DT
12519	1085	39	pulp	pulp	NN
12519	1085	40	through	through	IN
12519	1085	41	a	a	DT
12519	1085	42	sieve	sieve	NN
12519	1085	43	;	;	:
12519	1085	44	and	and	CC
12519	1085	45	when	when	WRB
12519	1085	46	cold	cold	JJ
12519	1085	47	,	,	,
12519	1085	48	add	add	VB
12519	1085	49	rich	rich	JJ
12519	1085	50	boiled	boil	VBN
12519	1085	51	custard	custard	NN
12519	1085	52	till	till	IN
12519	1085	53	it	-PRON-	PRP
12519	1085	54	is	be	VBZ
12519	1085	55	like	like	IN
12519	1085	56	thick	thick	JJ
12519	1085	57	cream	cream	NN
12519	1085	58	;	;	:
12519	1085	59	put	put	VB
12519	1085	60	it	-PRON-	PRP
12519	1085	61	in	in	IN
12519	1085	62	a	a	DT
12519	1085	63	glass	glass	NN
12519	1085	64	bowl	bowl	NN
12519	1085	65	,	,	,
12519	1085	66	and	and	CC
12519	1085	67	lay	lie	VBD
12519	1085	68	frothed	frothed	JJ
12519	1085	69	cream	cream	NN
12519	1085	70	on	on	IN
12519	1085	71	the	the	DT
12519	1085	72	top	top	NN
12519	1085	73	.	.	.
12519	1086	1	*	*	NFP
12519	1086	2	*	*	NFP
12519	1086	3	*	*	NFP
12519	1086	4	*	*	NFP
12519	1086	5	*	*	NFP
12519	1086	6	TO	to	IN
12519	1086	7	MAKE	MAKE	NNP
12519	1086	8	SLIP	SLIP	NNP
12519	1086	9	.	.	.
12519	1087	1	Make	make	VB
12519	1087	2	a	a	DT
12519	1087	3	quart	quart	NN
12519	1087	4	of	of	IN
12519	1087	5	rich	rich	JJ
12519	1087	6	milk	milk	NN
12519	1087	7	moderately	moderately	RB
12519	1087	8	warm	warm	JJ
12519	1087	9	:	:	:
12519	1087	10	then	then	RB
12519	1087	11	stir	stir	VB
12519	1087	12	into	into	IN
12519	1087	13	it	-PRON-	PRP
12519	1087	14	one	one	CD
12519	1087	15	large	large	JJ
12519	1087	16	spoonful	spoonful	JJ
12519	1087	17	of	of	IN
12519	1087	18	the	the	DT
12519	1087	19	preparation	preparation	NN
12519	1087	20	of	of	IN
12519	1087	21	rennet	rennet	NN
12519	1087	22	,	,	,
12519	1087	23	(	(	-LRB-
12519	1087	24	see	see	VB
12519	1087	25	receipt	receipt	NN
12519	1087	26	to	to	TO
12519	1087	27	prepare	prepare	VB
12519	1087	28	rennet	rennet	NN
12519	1087	29	,	,	,
12519	1087	30	)	)	-RRB-
12519	1087	31	set	set	VBD
12519	1087	32	it	-PRON-	PRP
12519	1087	33	by	by	RP
12519	1087	34	,	,	,
12519	1087	35	and	and	CC
12519	1087	36	when	when	WRB
12519	1087	37	cold	cold	JJ
12519	1087	38	,	,	,
12519	1087	39	it	-PRON-	PRP
12519	1087	40	will	will	MD
12519	1087	41	be	be	VB
12519	1087	42	as	as	RB
12519	1087	43	stiff	stiff	JJ
12519	1087	44	as	as	IN
12519	1087	45	jelly	jelly	NNP
12519	1087	46	.	.	.
12519	1088	1	It	-PRON-	PRP
12519	1088	2	should	should	MD
12519	1088	3	be	be	VB
12519	1088	4	made	make	VBN
12519	1088	5	only	only	RB
12519	1088	6	a	a	DT
12519	1088	7	few	few	JJ
12519	1088	8	hours	hour	NNS
12519	1088	9	before	before	IN
12519	1088	10	it	-PRON-	PRP
12519	1088	11	is	be	VBZ
12519	1088	12	used	use	VBN
12519	1088	13	,	,	,
12519	1088	14	or	or	CC
12519	1088	15	it	-PRON-	PRP
12519	1088	16	will	will	MD
12519	1088	17	be	be	VB
12519	1088	18	tough	tough	JJ
12519	1088	19	and	and	CC
12519	1088	20	watery	watery	JJ
12519	1088	21	;	;	,
12519	1088	22	in	in	IN
12519	1088	23	summer	summer	NN
12519	1088	24	,	,	,
12519	1088	25	set	set	VBD
12519	1088	26	the	the	DT
12519	1088	27	dish	dish	NN
12519	1088	28	in	in	IN
12519	1088	29	ice	ice	NN
12519	1088	30	after	after	IN
12519	1088	31	it	-PRON-	PRP
12519	1088	32	has	have	VBZ
12519	1088	33	jellied	jelly	VBN
12519	1088	34	--	--	:
12519	1088	35	it	-PRON-	PRP
12519	1088	36	must	must	MD
12519	1088	37	be	be	VB
12519	1088	38	eaten	eat	VBN
12519	1088	39	with	with	IN
12519	1088	40	powdered	powdered	JJ
12519	1088	41	sugar	sugar	NN
12519	1088	42	,	,	,
12519	1088	43	cream	cream	NN
12519	1088	44	,	,	,
12519	1088	45	and	and	CC
12519	1088	46	nutmeg	nutmeg	NNP
12519	1088	47	.	.	.
12519	1089	1	*	*	NFP
12519	1089	2	*	*	NFP
12519	1089	3	*	*	NFP
12519	1089	4	*	*	NFP
12519	1089	5	*	*	NFP
12519	1089	6	CURDS	curd	NNS
12519	1089	7	AND	and	CC
12519	1089	8	CREAM	cream	NN
12519	1089	9	.	.	.
12519	1090	1	Turn	turn	VB
12519	1090	2	one	one	CD
12519	1090	3	quart	quart	NN
12519	1090	4	of	of	IN
12519	1090	5	milk	milk	NN
12519	1090	6	as	as	IN
12519	1090	7	for	for	IN
12519	1090	8	the	the	DT
12519	1090	9	slip	slip	NN
12519	1090	10	--	--	:
12519	1090	11	let	let	VB
12519	1090	12	it	-PRON-	PRP
12519	1090	13	stand	stand	VB
12519	1090	14	until	until	IN
12519	1090	15	just	just	RB
12519	1090	16	before	before	IN
12519	1090	17	it	-PRON-	PRP
12519	1090	18	is	be	VBZ
12519	1090	19	to	to	TO
12519	1090	20	be	be	VB
12519	1090	21	served	serve	VBN
12519	1090	22	:	:	:
12519	1090	23	then	then	RB
12519	1090	24	take	take	VB
12519	1090	25	it	-PRON-	PRP
12519	1090	26	up	up	RP
12519	1090	27	with	with	IN
12519	1090	28	a	a	DT
12519	1090	29	skimming	skim	VBG
12519	1090	30	dish	dish	NN
12519	1090	31	,	,	,
12519	1090	32	and	and	CC
12519	1090	33	lay	lie	VBD
12519	1090	34	it	-PRON-	PRP
12519	1090	35	on	on	IN
12519	1090	36	a	a	DT
12519	1090	37	sieve	sieve	NN
12519	1090	38	--	--	:
12519	1090	39	when	when	WRB
12519	1090	40	the	the	DT
12519	1090	41	whey	whey	NN
12519	1090	42	has	have	VBZ
12519	1090	43	drained	drain	VBN
12519	1090	44	off	off	RP
12519	1090	45	,	,	,
12519	1090	46	put	put	VB
12519	1090	47	the	the	DT
12519	1090	48	curds	curd	NNS
12519	1090	49	in	in	IN
12519	1090	50	a	a	DT
12519	1090	51	dish	dish	NN
12519	1090	52	,	,	,
12519	1090	53	and	and	CC
12519	1090	54	surround	surround	VB
12519	1090	55	them	-PRON-	PRP
12519	1090	56	with	with	IN
12519	1090	57	cream	cream	NN
12519	1090	58	--	--	:
12519	1090	59	use	use	VB
12519	1090	60	sugar	sugar	NN
12519	1090	61	and	and	CC
12519	1090	62	nutmeg	nutmeg	NN
12519	1090	63	.	.	.
12519	1091	1	These	these	DT
12519	1091	2	are	be	VBP
12519	1091	3	Arcadian	arcadian	JJ
12519	1091	4	dishes	dish	NNS
12519	1091	5	;	;	:
12519	1091	6	very	very	RB
12519	1091	7	delicious	delicious	JJ
12519	1091	8	,	,	,
12519	1091	9	cheap	cheap	JJ
12519	1091	10	,	,	,
12519	1091	11	and	and	CC
12519	1091	12	easily	easily	RB
12519	1091	13	prepared	prepared	JJ
12519	1091	14	.	.	.
12519	1092	1	*	*	NFP
12519	1092	2	*	*	NFP
12519	1092	3	*	*	NFP
12519	1092	4	*	*	NFP
12519	1092	5	*	*	NFP
12519	1092	6	BLANC	blanc	NN
12519	1092	7	MANGE	mange	NN
12519	1092	8	.	.	.
12519	1093	1	Break	break	VB
12519	1093	2	one	one	CD
12519	1093	3	ounce	ounce	NN
12519	1093	4	of	of	IN
12519	1093	5	isinglass	isinglass	NN
12519	1093	6	into	into	IN
12519	1093	7	very	very	RB
12519	1093	8	small	small	JJ
12519	1093	9	pieces	piece	NNS
12519	1093	10	;	;	:
12519	1093	11	wash	wash	VB
12519	1093	12	it	-PRON-	PRP
12519	1093	13	well	well	RB
12519	1093	14	,	,	,
12519	1093	15	and	and	CC
12519	1093	16	pour	pour	VB
12519	1093	17	on	on	IN
12519	1093	18	a	a	DT
12519	1093	19	pint	pint	NN
12519	1093	20	of	of	IN
12519	1093	21	boiling	boil	VBG
12519	1093	22	water	water	NN
12519	1093	23	;	;	:
12519	1093	24	next	next	JJ
12519	1093	25	morning	morning	NN
12519	1093	26	,	,	,
12519	1093	27	add	add	VB
12519	1093	28	a	a	DT
12519	1093	29	quart	quart	NN
12519	1093	30	of	of	IN
12519	1093	31	milk	milk	NN
12519	1093	32	,	,	,
12519	1093	33	boil	boil	VB
12519	1093	34	it	-PRON-	PRP
12519	1093	35	till	till	IN
12519	1093	36	the	the	DT
12519	1093	37	isinglass	isinglass	NN
12519	1093	38	is	be	VBZ
12519	1093	39	dissolved	dissolve	VBN
12519	1093	40	,	,	,
12519	1093	41	strain	strain	VB
12519	1093	42	it	-PRON-	PRP
12519	1093	43	,	,	,
12519	1093	44	put	put	VBN
12519	1093	45	in	in	RP
12519	1093	46	two	two	CD
12519	1093	47	ounces	ounce	NNS
12519	1093	48	sweet	sweet	JJ
12519	1093	49	almonds	almond	NNS
12519	1093	50	,	,	,
12519	1093	51	blanched	blanch	VBD
12519	1093	52	and	and	CC
12519	1093	53	pounded	pound	VBD
12519	1093	54	;	;	:
12519	1093	55	sweeten	sweeten	VB
12519	1093	56	it	-PRON-	PRP
12519	1093	57	,	,	,
12519	1093	58	and	and	CC
12519	1093	59	put	put	VBD
12519	1093	60	it	-PRON-	PRP
12519	1093	61	in	in	IN
12519	1093	62	the	the	DT
12519	1093	63	mould	mould	NN
12519	1093	64	--	--	:
12519	1093	65	when	when	WRB
12519	1093	66	stiff	stiff	JJ
12519	1093	67	,	,	,
12519	1093	68	turn	turn	VB
12519	1093	69	them	-PRON-	PRP
12519	1093	70	into	into	IN
12519	1093	71	a	a	DT
12519	1093	72	deep	deep	JJ
12519	1093	73	dish	dish	NN
12519	1093	74	,	,	,
12519	1093	75	and	and	CC
12519	1093	76	put	put	VBD
12519	1093	77	raspberry	raspberry	NN
12519	1093	78	cream	cream	NN
12519	1093	79	around	around	IN
12519	1093	80	them	-PRON-	PRP
12519	1093	81	.	.	.
12519	1094	1	For	for	IN
12519	1094	2	a	a	DT
12519	1094	3	change	change	NN
12519	1094	4	,	,	,
12519	1094	5	stick	stick	VB
12519	1094	6	thin	thin	JJ
12519	1094	7	slips	slip	NNS
12519	1094	8	of	of	IN
12519	1094	9	blanched	blanch	VBN
12519	1094	10	almonds	almond	VBZ
12519	1094	11	all	all	RB
12519	1094	12	over	over	IN
12519	1094	13	the	the	DT
12519	1094	14	blanc	blanc	NN
12519	1094	15	mange	mange	NN
12519	1094	16	,	,	,
12519	1094	17	and	and	CC
12519	1094	18	dress	dress	VB
12519	1094	19	round	round	NN
12519	1094	20	with	with	IN
12519	1094	21	syllabub	syllabub	NN
12519	1094	22	,	,	,
12519	1094	23	nicely	nicely	RB
12519	1094	24	frothed	frothed	JJ
12519	1094	25	.	.	.
12519	1095	1	Some	some	DT
12519	1095	2	moulds	mould	NNS
12519	1095	3	require	require	VBP
12519	1095	4	colouring	colour	VBG
12519	1095	5	--	--	:
12519	1095	6	for	for	IN
12519	1095	7	an	an	DT
12519	1095	8	ear	ear	NN
12519	1095	9	of	of	IN
12519	1095	10	corn	corn	NN
12519	1095	11	,	,	,
12519	1095	12	mix	mix	VB
12519	1095	13	the	the	DT
12519	1095	14	yelk	yelk	NN
12519	1095	15	of	of	IN
12519	1095	16	an	an	DT
12519	1095	17	egg	egg	NN
12519	1095	18	with	with	IN
12519	1095	19	a	a	DT
12519	1095	20	little	little	JJ
12519	1095	21	of	of	IN
12519	1095	22	the	the	DT
12519	1095	23	blanc	blanc	NN
12519	1095	24	mange	mange	NN
12519	1095	25	;	;	:
12519	1095	26	fill	fill	VB
12519	1095	27	the	the	DT
12519	1095	28	grains	grain	NNS
12519	1095	29	of	of	IN
12519	1095	30	the	the	DT
12519	1095	31	corn	corn	NN
12519	1095	32	with	with	IN
12519	1095	33	it	-PRON-	PRP
12519	1095	34	--	--	:
12519	1095	35	and	and	CC
12519	1095	36	when	when	WRB
12519	1095	37	quite	quite	RB
12519	1095	38	set	set	VBN
12519	1095	39	,	,	,
12519	1095	40	pour	pour	VBP
12519	1095	41	in	in	IN
12519	1095	42	the	the	DT
12519	1095	43	white	white	NN
12519	1095	44	,	,	,
12519	1095	45	but	but	CC
12519	1095	46	take	take	VB
12519	1095	47	care	care	NN
12519	1095	48	it	-PRON-	PRP
12519	1095	49	is	be	VBZ
12519	1095	50	not	not	RB
12519	1095	51	warm	warm	JJ
12519	1095	52	enough	enough	RB
12519	1095	53	to	to	TO
12519	1095	54	melt	melt	VB
12519	1095	55	the	the	DT
12519	1095	56	yellow	yellow	NN
12519	1095	57	:	:	:
12519	1095	58	for	for	IN
12519	1095	59	a	a	DT
12519	1095	60	bunch	bunch	NN
12519	1095	61	of	of	IN
12519	1095	62	asparagus	asparagus	NN
12519	1095	63	,	,	,
12519	1095	64	colour	colour	VB
12519	1095	65	a	a	DT
12519	1095	66	little	little	JJ
12519	1095	67	with	with	IN
12519	1095	68	spinach	spinach	NN
12519	1095	69	juice	juice	NN
12519	1095	70	,	,	,
12519	1095	71	to	to	TO
12519	1095	72	fill	fill	VB
12519	1095	73	the	the	DT
12519	1095	74	green	green	JJ
12519	1095	75	tops	top	NNS
12519	1095	76	of	of	IN
12519	1095	77	the	the	DT
12519	1095	78	heads	head	NNS
12519	1095	79	.	.	.
12519	1096	1	Fruit	fruit	NN
12519	1096	2	must	must	MD
12519	1096	3	be	be	VB
12519	1096	4	made	make	VBN
12519	1096	5	the	the	DT
12519	1096	6	natural	natural	JJ
12519	1096	7	colour	colour	NN
12519	1096	8	of	of	IN
12519	1096	9	what	what	WP
12519	1096	10	it	-PRON-	PRP
12519	1096	11	represents	represent	VBZ
12519	1096	12	.	.	.
12519	1097	1	Cochineal	Cochineal	NNP
12519	1097	2	and	and	CC
12519	1097	3	alkanet	alkanet	NN
12519	1097	4	root	root	NN
12519	1097	5	pounded	pound	VBD
12519	1097	6	and	and	CC
12519	1097	7	dissolved	dissolve	VBN
12519	1097	8	in	in	IN
12519	1097	9	brandy	brandy	NN
12519	1097	10	,	,	,
12519	1097	11	make	make	VB
12519	1097	12	good	good	JJ
12519	1097	13	colouring	colouring	NN
12519	1097	14	;	;	:
12519	1097	15	but	but	CC
12519	1097	16	blanc	blanc	NN
12519	1097	17	mange	mange	NN
12519	1097	18	should	should	MD
12519	1097	19	never	never	RB
12519	1097	20	be	be	VB
12519	1097	21	served	serve	VBN
12519	1097	22	,	,	,
12519	1097	23	without	without	IN
12519	1097	24	raspberry	raspberry	NN
12519	1097	25	cream	cream	NN
12519	1097	26	or	or	CC
12519	1097	27	syllabub	syllabub	NN
12519	1097	28	to	to	TO
12519	1097	29	eat	eat	VB
12519	1097	30	with	with	IN
12519	1097	31	it	-PRON-	PRP
12519	1097	32	.	.	.
12519	1098	1	*	*	NFP
12519	1098	2	*	*	NFP
12519	1098	3	*	*	NFP
12519	1098	4	*	*	NFP
12519	1098	5	*	*	NFP
12519	1098	6	TO	to	IN
12519	1098	7	MAKE	MAKE	NNP
12519	1098	8	A	a	DT
12519	1098	9	HEN	hen	NN
12519	1098	10	'S	's	NN
12519	1098	11	NEST	nest	NN
12519	1098	12	.	.	.
12519	1099	1	Get	get	VB
12519	1099	2	five	five	CD
12519	1099	3	small	small	JJ
12519	1099	4	eggs	egg	NNS
12519	1099	5	,	,	,
12519	1099	6	make	make	VB
12519	1099	7	a	a	DT
12519	1099	8	hole	hole	NN
12519	1099	9	at	at	IN
12519	1099	10	one	one	CD
12519	1099	11	end	end	NN
12519	1099	12	,	,	,
12519	1099	13	and	and	CC
12519	1099	14	empty	empty	VB
12519	1099	15	the	the	DT
12519	1099	16	shells	shell	NNS
12519	1099	17	--	--	:
12519	1099	18	fill	fill	VB
12519	1099	19	them	-PRON-	PRP
12519	1099	20	with	with	IN
12519	1099	21	blanc	blanc	NN
12519	1099	22	mange	mange	NN
12519	1099	23	:	:	:
12519	1099	24	when	when	WRB
12519	1099	25	stiff	stiff	JJ
12519	1099	26	and	and	CC
12519	1099	27	cold	cold	JJ
12519	1099	28	,	,	,
12519	1099	29	take	take	VB
12519	1099	30	off	off	RP
12519	1099	31	the	the	DT
12519	1099	32	shells	shell	NNS
12519	1099	33	,	,	,
12519	1099	34	pare	pare	VBP
12519	1099	35	the	the	DT
12519	1099	36	yellow	yellow	JJ
12519	1099	37	rind	rind	NN
12519	1099	38	very	very	RB
12519	1099	39	thin	thin	JJ
12519	1099	40	from	from	IN
12519	1099	41	six	six	CD
12519	1099	42	lemons	lemon	NNS
12519	1099	43	,	,	,
12519	1099	44	boil	boil	VB
12519	1099	45	them	-PRON-	PRP
12519	1099	46	in	in	IN
12519	1099	47	water	water	NN
12519	1099	48	till	till	IN
12519	1099	49	tender	tender	NN
12519	1099	50	,	,	,
12519	1099	51	then	then	RB
12519	1099	52	cut	cut	VB
12519	1099	53	them	-PRON-	PRP
12519	1099	54	in	in	IN
12519	1099	55	thin	thin	JJ
12519	1099	56	strips	strip	NNS
12519	1099	57	to	to	TO
12519	1099	58	resemble	resemble	VB
12519	1099	59	straw	straw	NN
12519	1099	60	,	,	,
12519	1099	61	and	and	CC
12519	1099	62	preserve	preserve	VB
12519	1099	63	them	-PRON-	PRP
12519	1099	64	with	with	IN
12519	1099	65	sugar	sugar	NN
12519	1099	66	;	;	:
12519	1099	67	fill	fill	VB
12519	1099	68	a	a	DT
12519	1099	69	small	small	JJ
12519	1099	70	deep	deep	JJ
12519	1099	71	dish	dish	NN
12519	1099	72	half	half	NN
12519	1099	73	full	full	JJ
12519	1099	74	of	of	IN
12519	1099	75	nice	nice	JJ
12519	1099	76	jelly	jelly	NN
12519	1099	77	--	--	:
12519	1099	78	when	when	WRB
12519	1099	79	it	-PRON-	PRP
12519	1099	80	is	be	VBZ
12519	1099	81	set	set	VBN
12519	1099	82	,	,	,
12519	1099	83	put	put	VBD
12519	1099	84	the	the	DT
12519	1099	85	straw	straw	NN
12519	1099	86	on	on	IN
12519	1099	87	in	in	IN
12519	1099	88	form	form	NN
12519	1099	89	of	of	IN
12519	1099	90	a	a	DT
12519	1099	91	nest	nest	NN
12519	1099	92	,	,	,
12519	1099	93	and	and	CC
12519	1099	94	lay	lie	VBD
12519	1099	95	the	the	DT
12519	1099	96	eggs	egg	NNS
12519	1099	97	in	in	IN
12519	1099	98	it	-PRON-	PRP
12519	1099	99	.	.	.
12519	1100	1	It	-PRON-	PRP
12519	1100	2	is	be	VBZ
12519	1100	3	a	a	DT
12519	1100	4	beautiful	beautiful	JJ
12519	1100	5	dish	dish	NN
12519	1100	6	for	for	IN
12519	1100	7	a	a	DT
12519	1100	8	dessert	dessert	NN
12519	1100	9	or	or	CC
12519	1100	10	supper	supper	NN
12519	1100	11	.	.	.
12519	1101	1	*	*	NFP
12519	1101	2	*	*	NFP
12519	1101	3	*	*	NFP
12519	1101	4	*	*	NFP
12519	1101	5	*	*	NFP
12519	1101	6	Little	little	JJ
12519	1101	7	Dishes	dish	NNS
12519	1101	8	for	for	IN
12519	1101	9	a	a	DT
12519	1101	10	Second	second	JJ
12519	1101	11	Course	course	NN
12519	1101	12	,	,	,
12519	1101	13	or	or	CC
12519	1101	14	Supper	Supper	NNP
12519	1101	15	.	.	.
12519	1102	1	PHEASANTS	pheasant	NNS
12519	1102	2	A	A	NNP
12519	1102	3	-	-	HYPH
12519	1102	4	LA	LA	NNP
12519	1102	5	-	-	HYPH
12519	1102	6	DAUB	DAUB	NNP
12519	1102	7	.	.	.
12519	1103	1	Roast	roast	NN
12519	1103	2	two	two	CD
12519	1103	3	pheasants	pheasant	NNS
12519	1103	4	in	in	IN
12519	1103	5	the	the	DT
12519	1103	6	nicest	nice	JJS
12519	1103	7	manner	manner	NN
12519	1103	8	--	--	:
12519	1103	9	get	get	VB
12519	1103	10	a	a	DT
12519	1103	11	deep	deep	JJ
12519	1103	12	dish	dish	NN
12519	1103	13	,	,	,
12519	1103	14	the	the	DT
12519	1103	15	size	size	NN
12519	1103	16	and	and	CC
12519	1103	17	form	form	NN
12519	1103	18	of	of	IN
12519	1103	19	the	the	DT
12519	1103	20	one	one	NN
12519	1103	21	you	-PRON-	PRP
12519	1103	22	intend	intend	VBP
12519	1103	23	to	to	TO
12519	1103	24	serve	serve	VB
12519	1103	25	the	the	DT
12519	1103	26	pheasants	pheasant	NNS
12519	1103	27	in	in	IN
12519	1103	28	--	--	:
12519	1103	29	it	-PRON-	PRP
12519	1103	30	must	must	MD
12519	1103	31	be	be	VB
12519	1103	32	as	as	RB
12519	1103	33	deep	deep	JJ
12519	1103	34	as	as	IN
12519	1103	35	a	a	DT
12519	1103	36	tureen	tureen	NN
12519	1103	37	;	;	:
12519	1103	38	put	put	VBN
12519	1103	39	in	in	IN
12519	1103	40	savoury	savoury	NN
12519	1103	41	jelly	jelly	RB
12519	1103	42	about	about	IN
12519	1103	43	an	an	DT
12519	1103	44	inch	inch	NN
12519	1103	45	and	and	CC
12519	1103	46	a	a	DT
12519	1103	47	half	half	NN
12519	1103	48	at	at	IN
12519	1103	49	the	the	DT
12519	1103	50	bottom	bottom	NN
12519	1103	51	;	;	:
12519	1103	52	when	when	WRB
12519	1103	53	that	that	DT
12519	1103	54	is	be	VBZ
12519	1103	55	set	set	VBN
12519	1103	56	,	,	,
12519	1103	57	and	and	CC
12519	1103	58	the	the	DT
12519	1103	59	pheasants	pheasant	NNS
12519	1103	60	cold	cold	JJ
12519	1103	61	,	,	,
12519	1103	62	lay	lie	VBD
12519	1103	63	them	-PRON-	PRP
12519	1103	64	on	on	IN
12519	1103	65	the	the	DT
12519	1103	66	jelly	jelly	NN
12519	1103	67	with	with	IN
12519	1103	68	their	-PRON-	PRP$
12519	1103	69	breasts	breast	NNS
12519	1103	70	down	down	RP
12519	1103	71	;	;	:
12519	1103	72	fill	fill	VB
12519	1103	73	the	the	DT
12519	1103	74	dish	dish	NN
12519	1103	75	with	with	IN
12519	1103	76	jelly	jelly	NNP
12519	1103	77	up	up	RP
12519	1103	78	to	to	IN
12519	1103	79	their	-PRON-	PRP$
12519	1103	80	backs	back	NNS
12519	1103	81	;	;	:
12519	1103	82	take	take	VB
12519	1103	83	care	care	NN
12519	1103	84	it	-PRON-	PRP
12519	1103	85	is	be	VBZ
12519	1103	86	not	not	RB
12519	1103	87	warm	warm	JJ
12519	1103	88	enough	enough	RB
12519	1103	89	to	to	TO
12519	1103	90	melt	melt	VB
12519	1103	91	the	the	DT
12519	1103	92	other	other	JJ
12519	1103	93	,	,	,
12519	1103	94	and	and	CC
12519	1103	95	that	that	IN
12519	1103	96	the	the	DT
12519	1103	97	birds	bird	NNS
12519	1103	98	are	be	VBP
12519	1103	99	not	not	RB
12519	1103	100	displaced	displace	VBN
12519	1103	101	--	--	:
12519	1103	102	just	just	RB
12519	1103	103	before	before	IN
12519	1103	104	it	-PRON-	PRP
12519	1103	105	is	be	VBZ
12519	1103	106	to	to	TO
12519	1103	107	be	be	VB
12519	1103	108	served	serve	VBN
12519	1103	109	,	,	,
12519	1103	110	set	set	VBN
12519	1103	111	it	-PRON-	PRP
12519	1103	112	a	a	DT
12519	1103	113	moment	moment	NN
12519	1103	114	in	in	IN
12519	1103	115	hot	hot	JJ
12519	1103	116	water	water	NN
12519	1103	117	to	to	TO
12519	1103	118	loosen	loosen	VB
12519	1103	119	it	-PRON-	PRP
12519	1103	120	;	;	:
12519	1103	121	put	put	VB
12519	1103	122	the	the	DT
12519	1103	123	dish	dish	NN
12519	1103	124	on	on	IN
12519	1103	125	the	the	DT
12519	1103	126	top	top	NN
12519	1103	127	,	,	,
12519	1103	128	and	and	CC
12519	1103	129	turn	turn	VB
12519	1103	130	it	-PRON-	PRP
12519	1103	131	out	out	RP
12519	1103	132	carefully	carefully	RB
12519	1103	133	.	.	.
12519	1104	1	*	*	NFP
12519	1104	2	*	*	NFP
12519	1104	3	*	*	NFP
12519	1104	4	*	*	NFP
12519	1104	5	*	*	NFP
12519	1104	6	PARTRIDGES	partridge	VBD
12519	1104	7	A	A	NNP
12519	1104	8	-	-	HYPH
12519	1104	9	LA	LA	NNP
12519	1104	10	-	-	HYPH
12519	1104	11	DAUB	DAUB	NNP
12519	1104	12	.	.	.
12519	1105	1	Truss	Truss	NNP
12519	1105	2	six	six	CD
12519	1105	3	partridges	partridge	NNS
12519	1105	4	neatly	neatly	RB
12519	1105	5	,	,	,
12519	1105	6	cover	cover	VB
12519	1105	7	them	-PRON-	PRP
12519	1105	8	with	with	IN
12519	1105	9	thin	thin	JJ
12519	1105	10	slices	slice	NNS
12519	1105	11	of	of	IN
12519	1105	12	fat	fat	JJ
12519	1105	13	bacon	bacon	NN
12519	1105	14	taken	take	VBN
12519	1105	15	from	from	IN
12519	1105	16	the	the	DT
12519	1105	17	top	top	NN
12519	1105	18	of	of	IN
12519	1105	19	a	a	DT
12519	1105	20	middling	middling	NN
12519	1105	21	;	;	:
12519	1105	22	this	this	DT
12519	1105	23	keeps	keep	VBZ
12519	1105	24	them	-PRON-	PRP
12519	1105	25	white	white	JJ
12519	1105	26	,	,	,
12519	1105	27	and	and	CC
12519	1105	28	gives	give	VBZ
12519	1105	29	a	a	DT
12519	1105	30	good	good	JJ
12519	1105	31	flavour	flavour	NN
12519	1105	32	;	;	:
12519	1105	33	they	-PRON-	PRP
12519	1105	34	must	must	MD
12519	1105	35	be	be	VB
12519	1105	36	wrapped	wrap	VBN
12519	1105	37	entirely	entirely	RB
12519	1105	38	in	in	IN
12519	1105	39	it	-PRON-	PRP
12519	1105	40	--	--	:
12519	1105	41	roast	roast	VB
12519	1105	42	them	-PRON-	PRP
12519	1105	43	,	,	,
12519	1105	44	and	and	CC
12519	1105	45	when	when	WRB
12519	1105	46	done	do	VBN
12519	1105	47	,	,	,
12519	1105	48	take	take	VB
12519	1105	49	off	off	RP
12519	1105	50	the	the	DT
12519	1105	51	bacon	bacon	NN
12519	1105	52	;	;	:
12519	1105	53	let	let	VB
12519	1105	54	them	-PRON-	PRP
12519	1105	55	get	get	VB
12519	1105	56	cold	cold	JJ
12519	1105	57	,	,	,
12519	1105	58	and	and	CC
12519	1105	59	use	use	VB
12519	1105	60	jelly	jelly	RB
12519	1105	61	as	as	IN
12519	1105	62	for	for	IN
12519	1105	63	the	the	DT
12519	1105	64	pheasants	pheasant	NNS
12519	1105	65	.	.	.
12519	1106	1	*	*	NFP
12519	1106	2	*	*	NFP
12519	1106	3	*	*	NFP
12519	1106	4	*	*	NFP
12519	1106	5	*	*	NFP
12519	1106	6	CHICKENS	CHICKENS	NNP
12519	1106	7	A	A	NNP
12519	1106	8	-	-	HYPH
12519	1106	9	LA	LA	NNP
12519	1106	10	-	-	HYPH
12519	1106	11	DAUB	DAUB	NNP
12519	1106	12	.	.	.
12519	1107	1	Roast	roast	NN
12519	1107	2	two	two	CD
12519	1107	3	half	half	NN
12519	1107	4	grown	grow	VBN
12519	1107	5	chickens	chicken	NNS
12519	1107	6	,	,	,
12519	1107	7	cut	cut	VBD
12519	1107	8	off	off	RP
12519	1107	9	the	the	DT
12519	1107	10	legs	leg	NNS
12519	1107	11	and	and	CC
12519	1107	12	wings	wing	NNS
12519	1107	13	,	,	,
12519	1107	14	pull	pull	VB
12519	1107	15	the	the	DT
12519	1107	16	breast	breast	NN
12519	1107	17	from	from	IN
12519	1107	18	each	each	DT
12519	1107	19	side	side	NN
12519	1107	20	entire	entire	JJ
12519	1107	21	,	,	,
12519	1107	22	take	take	VB
12519	1107	23	the	the	DT
12519	1107	24	skin	skin	NN
12519	1107	25	from	from	IN
12519	1107	26	all	all	PDT
12519	1107	27	the	the	DT
12519	1107	28	pieces	piece	NNS
12519	1107	29	,	,	,
12519	1107	30	lay	lie	VBD
12519	1107	31	it	-PRON-	PRP
12519	1107	32	in	in	IN
12519	1107	33	the	the	DT
12519	1107	34	dish	dish	NN
12519	1107	35	,	,	,
12519	1107	36	and	and	CC
12519	1107	37	cover	cover	VB
12519	1107	38	it	-PRON-	PRP
12519	1107	39	with	with	IN
12519	1107	40	jelly	jelly	NNP
12519	1107	41	.	.	.
12519	1108	1	*	*	NFP
12519	1108	2	*	*	NFP
12519	1108	3	*	*	NFP
12519	1108	4	*	*	NFP
12519	1108	5	*	*	NFP
12519	1108	6	TO	to	IN
12519	1108	7	MAKE	MAKE	NNP
12519	1108	8	SAVOURY	savoury	VB
12519	1108	9	JELLY	JELLY	NNP
12519	1108	10	.	.	.
12519	1109	1	Put	put	VB
12519	1109	2	eight	eight	CD
12519	1109	3	or	or	CC
12519	1109	4	ten	ten	CD
12519	1109	5	pounds	pound	NNS
12519	1109	6	of	of	IN
12519	1109	7	coarse	coarse	JJ
12519	1109	8	lean	lean	JJ
12519	1109	9	beef	beef	NN
12519	1109	10	,	,	,
12519	1109	11	or	or	CC
12519	1109	12	the	the	DT
12519	1109	13	same	same	JJ
12519	1109	14	quantity	quantity	NN
12519	1109	15	of	of	IN
12519	1109	16	the	the	DT
12519	1109	17	inferior	inferior	JJ
12519	1109	18	parts	part	NNS
12519	1109	19	of	of	IN
12519	1109	20	the	the	DT
12519	1109	21	fore	fore	JJ
12519	1109	22	quarter	quarter	NN
12519	1109	23	of	of	IN
12519	1109	24	veal	veal	NN
12519	1109	25	,	,	,
12519	1109	26	into	into	IN
12519	1109	27	a	a	DT
12519	1109	28	pot	pot	NN
12519	1109	29	with	with	IN
12519	1109	30	two	two	CD
12519	1109	31	gallons	gallon	NNS
12519	1109	32	of	of	IN
12519	1109	33	water	water	NN
12519	1109	34	,	,	,
12519	1109	35	a	a	DT
12519	1109	36	pound	pound	NN
12519	1109	37	of	of	IN
12519	1109	38	lean	lean	JJ
12519	1109	39	salt	salt	NN
12519	1109	40	pork	pork	NN
12519	1109	41	,	,	,
12519	1109	42	three	three	CD
12519	1109	43	large	large	JJ
12519	1109	44	onions	onion	NNS
12519	1109	45	chopped	chop	VBN
12519	1109	46	,	,	,
12519	1109	47	three	three	CD
12519	1109	48	carrots	carrot	NNS
12519	1109	49	,	,	,
12519	1109	50	a	a	DT
12519	1109	51	large	large	JJ
12519	1109	52	handful	handful	NN
12519	1109	53	of	of	IN
12519	1109	54	parsley	parsley	NN
12519	1109	55	,	,	,
12519	1109	56	and	and	CC
12519	1109	57	any	any	DT
12519	1109	58	sweet	sweet	JJ
12519	1109	59	herb	herb	NN
12519	1109	60	that	that	WDT
12519	1109	61	you	-PRON-	PRP
12519	1109	62	choose	choose	VBP
12519	1109	63	,	,	,
12519	1109	64	with	with	IN
12519	1109	65	pepper	pepper	NN
12519	1109	66	and	and	CC
12519	1109	67	salt	salt	NN
12519	1109	68	;	;	:
12519	1109	69	boil	boil	VB
12519	1109	70	it	-PRON-	PRP
12519	1109	71	very	very	RB
12519	1109	72	gently	gently	RB
12519	1109	73	till	till	IN
12519	1109	74	reduced	reduce	VBN
12519	1109	75	to	to	IN
12519	1109	76	two	two	CD
12519	1109	77	quarts	quart	NNS
12519	1109	78	;	;	:
12519	1109	79	strain	strain	VB
12519	1109	80	it	-PRON-	PRP
12519	1109	81	through	through	IN
12519	1109	82	a	a	DT
12519	1109	83	sieve	sieve	NN
12519	1109	84	--	--	:
12519	1109	85	next	next	JJ
12519	1109	86	day	day	NN
12519	1109	87	,	,	,
12519	1109	88	take	take	VB
12519	1109	89	off	off	RP
12519	1109	90	the	the	DT
12519	1109	91	fat	fat	NN
12519	1109	92	,	,	,
12519	1109	93	turn	turn	VB
12519	1109	94	out	out	RP
12519	1109	95	the	the	DT
12519	1109	96	jelly	jelly	NN
12519	1109	97	,	,	,
12519	1109	98	and	and	CC
12519	1109	99	separate	separate	VB
12519	1109	100	it	-PRON-	PRP
12519	1109	101	from	from	IN
12519	1109	102	the	the	DT
12519	1109	103	dregs	dreg	NNS
12519	1109	104	at	at	IN
12519	1109	105	the	the	DT
12519	1109	106	bottom	bottom	NN
12519	1109	107	;	;	:
12519	1109	108	put	put	VBD
12519	1109	109	it	-PRON-	PRP
12519	1109	110	on	on	IN
12519	1109	111	the	the	DT
12519	1109	112	fire	fire	NN
12519	1109	113	with	with	IN
12519	1109	114	half	half	PDT
12519	1109	115	a	a	DT
12519	1109	116	pint	pint	NN
12519	1109	117	of	of	IN
12519	1109	118	white	white	JJ
12519	1109	119	wine	wine	NN
12519	1109	120	,	,	,
12519	1109	121	a	a	DT
12519	1109	122	large	large	JJ
12519	1109	123	spoonful	spoonful	NN
12519	1109	124	of	of	IN
12519	1109	125	lemon	lemon	NN
12519	1109	126	pickle	pickle	NN
12519	1109	127	,	,	,
12519	1109	128	and	and	CC
12519	1109	129	the	the	DT
12519	1109	130	whites	white	NNS
12519	1109	131	and	and	CC
12519	1109	132	shells	shell	NNS
12519	1109	133	of	of	IN
12519	1109	134	four	four	CD
12519	1109	135	eggs	egg	NNS
12519	1109	136	beaten	beat	VBN
12519	1109	137	:	:	:
12519	1109	138	when	when	WRB
12519	1109	139	it	-PRON-	PRP
12519	1109	140	boils	boil	VBZ
12519	1109	141	clear	clear	JJ
12519	1109	142	on	on	IN
12519	1109	143	one	one	CD
12519	1109	144	side	side	NN
12519	1109	145	,	,	,
12519	1109	146	run	run	VB
12519	1109	147	it	-PRON-	PRP
12519	1109	148	through	through	IN
12519	1109	149	the	the	DT
12519	1109	150	jelly	jelly	JJ
12519	1109	151	bag	bag	NN
12519	1109	152	.	.	.
12519	1110	1	*	*	NFP
12519	1110	2	*	*	NFP
12519	1110	3	*	*	NFP
12519	1110	4	*	*	NFP
12519	1110	5	*	*	NFP
12519	1110	6	TURKEY	TURKEY	NNP
12519	1110	7	A	A	NNP
12519	1110	8	-	-	HYPH
12519	1110	9	LA	LA	NNP
12519	1110	10	-	-	HYPH
12519	1110	11	DAUB	DAUB	NNP
12519	1110	12	.	.	.
12519	1111	1	Bone	bone	NN
12519	1111	2	a	a	DT
12519	1111	3	small	small	JJ
12519	1111	4	turkey	turkey	NN
12519	1111	5	,	,	,
12519	1111	6	put	put	VB
12519	1111	7	pepper	pepper	NN
12519	1111	8	and	and	CC
12519	1111	9	salt	salt	NN
12519	1111	10	on	on	IN
12519	1111	11	the	the	DT
12519	1111	12	inside	inside	NN
12519	1111	13	,	,	,
12519	1111	14	and	and	CC
12519	1111	15	cover	cover	VB
12519	1111	16	it	-PRON-	PRP
12519	1111	17	with	with	IN
12519	1111	18	slices	slice	NNS
12519	1111	19	of	of	IN
12519	1111	20	boiled	boil	VBN
12519	1111	21	ham	ham	NN
12519	1111	22	or	or	CC
12519	1111	23	tongue	tongue	NN
12519	1111	24	;	;	:
12519	1111	25	fill	fill	VB
12519	1111	26	it	-PRON-	PRP
12519	1111	27	with	with	IN
12519	1111	28	well	well	RB
12519	1111	29	seasoned	season	VBN
12519	1111	30	forcemeat	forcemeat	NN
12519	1111	31	,	,	,
12519	1111	32	sew	sew	VB
12519	1111	33	it	-PRON-	PRP
12519	1111	34	up	up	RP
12519	1111	35	and	and	CC
12519	1111	36	boil	boil	VB
12519	1111	37	it	-PRON-	PRP
12519	1111	38	--	--	:
12519	1111	39	cover	cover	VB
12519	1111	40	it	-PRON-	PRP
12519	1111	41	with	with	IN
12519	1111	42	jelly	jelly	NNP
12519	1111	43	.	.	.
12519	1112	1	*	*	NFP
12519	1112	2	*	*	NFP
12519	1112	3	*	*	NFP
12519	1112	4	*	*	NFP
12519	1112	5	*	*	NFP
12519	1112	6	SALMAGUNDI	salmagundi	NN
12519	1112	7	.	.	.
12519	1113	1	Turn	turn	VB
12519	1113	2	a	a	DT
12519	1113	3	bowl	bowl	NN
12519	1113	4	on	on	IN
12519	1113	5	the	the	DT
12519	1113	6	dish	dish	NN
12519	1113	7	,	,	,
12519	1113	8	and	and	CC
12519	1113	9	put	put	VBD
12519	1113	10	on	on	IN
12519	1113	11	it	-PRON-	PRP
12519	1113	12	in	in	IN
12519	1113	13	regular	regular	JJ
12519	1113	14	rings	ring	NNS
12519	1113	15	,	,	,
12519	1113	16	beginning	begin	VBG
12519	1113	17	at	at	IN
12519	1113	18	the	the	DT
12519	1113	19	bottom	bottom	NN
12519	1113	20	,	,	,
12519	1113	21	the	the	DT
12519	1113	22	following	follow	VBG
12519	1113	23	ingredients	ingredient	NNS
12519	1113	24	,	,	,
12519	1113	25	all	all	DT
12519	1113	26	minced:--anchovies	minced:--anchovie	NNS
12519	1113	27	with	with	IN
12519	1113	28	the	the	DT
12519	1113	29	bones	bone	NNS
12519	1113	30	taken	take	VBN
12519	1113	31	out	out	RP
12519	1113	32	,	,	,
12519	1113	33	the	the	DT
12519	1113	34	white	white	JJ
12519	1113	35	meat	meat	NN
12519	1113	36	of	of	IN
12519	1113	37	fowls	fowl	NNS
12519	1113	38	without	without	IN
12519	1113	39	the	the	DT
12519	1113	40	skin	skin	NN
12519	1113	41	,	,	,
12519	1113	42	hard	hard	RB
12519	1113	43	boiled	boil	VBN
12519	1113	44	eggs	egg	NNS
12519	1113	45	,	,	,
12519	1113	46	the	the	DT
12519	1113	47	yelks	yelk	NNS
12519	1113	48	and	and	CC
12519	1113	49	whites	white	NNS
12519	1113	50	chopped	chop	VBD
12519	1113	51	separately	separately	RB
12519	1113	52	,	,	,
12519	1113	53	parsley	parsley	NNP
12519	1113	54	,	,	,
12519	1113	55	the	the	DT
12519	1113	56	lean	lean	NN
12519	1113	57	of	of	IN
12519	1113	58	old	old	JJ
12519	1113	59	ham	ham	NNP
12519	1113	60	scraped	scrape	VBN
12519	1113	61	,	,	,
12519	1113	62	the	the	DT
12519	1113	63	inner	inner	JJ
12519	1113	64	stalks	stalk	NNS
12519	1113	65	of	of	IN
12519	1113	66	celery	celery	NN
12519	1113	67	;	;	:
12519	1113	68	put	put	VB
12519	1113	69	a	a	DT
12519	1113	70	row	row	NN
12519	1113	71	of	of	IN
12519	1113	72	capers	caper	NNS
12519	1113	73	round	round	IN
12519	1113	74	the	the	DT
12519	1113	75	bottom	bottom	NN
12519	1113	76	of	of	IN
12519	1113	77	the	the	DT
12519	1113	78	bowl	bowl	NN
12519	1113	79	,	,	,
12519	1113	80	and	and	CC
12519	1113	81	dispose	dispose	VBP
12519	1113	82	the	the	DT
12519	1113	83	others	other	NNS
12519	1113	84	in	in	IN
12519	1113	85	a	a	DT
12519	1113	86	fanciful	fanciful	JJ
12519	1113	87	manner	manner	NN
12519	1113	88	;	;	:
12519	1113	89	put	put	VB
12519	1113	90	a	a	DT
12519	1113	91	little	little	JJ
12519	1113	92	pyramid	pyramid	NN
12519	1113	93	of	of	IN
12519	1113	94	butter	butter	NN
12519	1113	95	on	on	IN
12519	1113	96	the	the	DT
12519	1113	97	top	top	NN
12519	1113	98	,	,	,
12519	1113	99	and	and	CC
12519	1113	100	have	have	VBP
12519	1113	101	a	a	DT
12519	1113	102	small	small	JJ
12519	1113	103	glass	glass	NN
12519	1113	104	with	with	IN
12519	1113	105	egg	egg	NN
12519	1113	106	mixed	mix	VBN
12519	1113	107	as	as	IN
12519	1113	108	for	for	IN
12519	1113	109	sallad	sallad	NN
12519	1113	110	,	,	,
12519	1113	111	to	to	TO
12519	1113	112	eat	eat	VB
12519	1113	113	with	with	IN
12519	1113	114	the	the	DT
12519	1113	115	salmagundi	salmagundi	NN
12519	1113	116	.	.	.
12519	1114	1	*	*	NFP
12519	1114	2	*	*	NFP
12519	1114	3	*	*	NFP
12519	1114	4	*	*	NFP
12519	1114	5	*	*	NFP
12519	1114	6	AN	an	NN
12519	1114	7	EXCELLENT	excellent	NN
12519	1114	8	RELISH	RELISH	NNS
12519	1114	9	AFTER	after	IN
12519	1114	10	DINNER	dinner	NN
12519	1114	11	.	.	.
12519	1115	1	Put	put	VB
12519	1115	2	some	some	DT
12519	1115	3	soup	soup	NN
12519	1115	4	or	or	CC
12519	1115	5	gravy	gravy	NN
12519	1115	6	from	from	IN
12519	1115	7	any	any	DT
12519	1115	8	of	of	IN
12519	1115	9	the	the	DT
12519	1115	10	dishes	dish	NNS
12519	1115	11	on	on	IN
12519	1115	12	the	the	DT
12519	1115	13	table	table	NN
12519	1115	14	,	,	,
12519	1115	15	into	into	IN
12519	1115	16	the	the	DT
12519	1115	17	stew	stew	JJ
12519	1115	18	dish	dish	NN
12519	1115	19	;	;	:
12519	1115	20	add	add	VB
12519	1115	21	a	a	DT
12519	1115	22	good	good	JJ
12519	1115	23	portion	portion	NN
12519	1115	24	of	of	IN
12519	1115	25	pepper	pepper	NN
12519	1115	26	,	,	,
12519	1115	27	vinegar	vinegar	NN
12519	1115	28	,	,	,
12519	1115	29	wine	wine	NN
12519	1115	30	,	,	,
12519	1115	31	catsup	catsup	NN
12519	1115	32	and	and	CC
12519	1115	33	salt	salt	NN
12519	1115	34	;	;	:
12519	1115	35	let	let	VB
12519	1115	36	it	-PRON-	PRP
12519	1115	37	be	be	VB
12519	1115	38	very	very	RB
12519	1115	39	highly	highly	RB
12519	1115	40	seasoned	seasoned	JJ
12519	1115	41	;	;	:
12519	1115	42	broil	broil	VB
12519	1115	43	the	the	DT
12519	1115	44	legs	leg	NNS
12519	1115	45	,	,	,
12519	1115	46	liver	liver	NN
12519	1115	47	,	,	,
12519	1115	48	and	and	CC
12519	1115	49	gizzard	gizzard	NNP
12519	1115	50	of	of	IN
12519	1115	51	a	a	DT
12519	1115	52	turkey	turkey	NNP
12519	1115	53	,	,	,
12519	1115	54	the	the	DT
12519	1115	55	kidney	kidney	NN
12519	1115	56	of	of	IN
12519	1115	57	veal	veal	NN
12519	1115	58	,	,	,
12519	1115	59	or	or	CC
12519	1115	60	any	any	DT
12519	1115	61	thing	thing	NN
12519	1115	62	you	-PRON-	PRP
12519	1115	63	fancy	fancy	VBP
12519	1115	64	;	;	:
12519	1115	65	cut	cut	VB
12519	1115	66	it	-PRON-	PRP
12519	1115	67	up	up	RP
12519	1115	68	in	in	IN
12519	1115	69	small	small	JJ
12519	1115	70	pieces	piece	NNS
12519	1115	71	:	:	:
12519	1115	72	when	when	WRB
12519	1115	73	broiled	broil	VBN
12519	1115	74	,	,	,
12519	1115	75	put	put	VB
12519	1115	76	it	-PRON-	PRP
12519	1115	77	in	in	IN
12519	1115	78	the	the	DT
12519	1115	79	gravy	gravy	NN
12519	1115	80	,	,	,
12519	1115	81	and	and	CC
12519	1115	82	stew	stew	VB
12519	1115	83	it	-PRON-	PRP
12519	1115	84	at	at	IN
12519	1115	85	table	table	NN
12519	1115	86	.	.	.
12519	1116	1	*	*	NFP
12519	1116	2	*	*	NFP
12519	1116	3	*	*	NFP
12519	1116	4	*	*	NFP
12519	1116	5	*	*	NFP
12519	1116	6	TO	to	IN
12519	1116	7	STEW	STEW	NNP
12519	1116	8	PERCH	PERCH	NNP
12519	1116	9	.	.	.
12519	1117	1	Lay	lay	VB
12519	1117	2	the	the	DT
12519	1117	3	perch	perch	NN
12519	1117	4	in	in	IN
12519	1117	5	a	a	DT
12519	1117	6	deep	deep	JJ
12519	1117	7	pan	pan	NN
12519	1117	8	with	with	IN
12519	1117	9	the	the	DT
12519	1117	10	heads	head	NNS
12519	1117	11	on	on	IN
12519	1117	12	;	;	:
12519	1117	13	sprinkle	sprinkle	VB
12519	1117	14	salt	salt	NN
12519	1117	15	,	,	,
12519	1117	16	pepper	pepper	NN
12519	1117	17	,	,	,
12519	1117	18	and	and	CC
12519	1117	19	a	a	DT
12519	1117	20	little	little	JJ
12519	1117	21	chopped	chopped	JJ
12519	1117	22	onion	onion	NN
12519	1117	23	over	over	IN
12519	1117	24	each	each	DT
12519	1117	25	layer	layer	NN
12519	1117	26	;	;	:
12519	1117	27	when	when	WRB
12519	1117	28	they	-PRON-	PRP
12519	1117	29	are	be	VBP
12519	1117	30	all	all	RB
12519	1117	31	in	in	RB
12519	1117	32	,	,	,
12519	1117	33	take	take	VB
12519	1117	34	as	as	RB
12519	1117	35	much	much	JJ
12519	1117	36	water	water	NN
12519	1117	37	as	as	IN
12519	1117	38	will	will	MD
12519	1117	39	be	be	VB
12519	1117	40	sufficient	sufficient	JJ
12519	1117	41	to	to	TO
12519	1117	42	fill	fill	VB
12519	1117	43	the	the	DT
12519	1117	44	pan	pan	NN
12519	1117	45	less	less	JJR
12519	1117	46	than	than	IN
12519	1117	47	half	half	NN
12519	1117	48	full	full	JJ
12519	1117	49	;	;	:
12519	1117	50	add	add	VB
12519	1117	51	a	a	DT
12519	1117	52	gill	gill	NN
12519	1117	53	of	of	IN
12519	1117	54	wine	wine	NN
12519	1117	55	,	,	,
12519	1117	56	one	one	CD
12519	1117	57	of	of	IN
12519	1117	58	catsup	catsup	NNP
12519	1117	59	,	,	,
12519	1117	60	a	a	DT
12519	1117	61	little	little	JJ
12519	1117	62	lemon	lemon	NN
12519	1117	63	pickle	pickle	NN
12519	1117	64	and	and	CC
12519	1117	65	spice	spice	NN
12519	1117	66	;	;	:
12519	1117	67	cover	cover	VB
12519	1117	68	the	the	DT
12519	1117	69	pan	pan	NN
12519	1117	70	,	,	,
12519	1117	71	and	and	CC
12519	1117	72	let	let	VB
12519	1117	73	it	-PRON-	PRP
12519	1117	74	stew	stew	VB
12519	1117	75	gently	gently	RB
12519	1117	76	till	till	IN
12519	1117	77	done	do	VBN
12519	1117	78	;	;	:
12519	1117	79	take	take	VB
12519	1117	80	out	out	RP
12519	1117	81	the	the	DT
12519	1117	82	fish	fish	NN
12519	1117	83	without	without	IN
12519	1117	84	breaking	break	VBG
12519	1117	85	,	,	,
12519	1117	86	put	put	VB
12519	1117	87	them	-PRON-	PRP
12519	1117	88	in	in	IN
12519	1117	89	a	a	DT
12519	1117	90	deep	deep	JJ
12519	1117	91	dish	dish	NN
12519	1117	92	,	,	,
12519	1117	93	pour	pour	VB
12519	1117	94	the	the	DT
12519	1117	95	gravy	gravy	NN
12519	1117	96	on	on	IN
12519	1117	97	,	,	,
12519	1117	98	and	and	CC
12519	1117	99	neatly	neatly	RB
12519	1117	100	turn	turn	VB
12519	1117	101	them	-PRON-	PRP
12519	1117	102	out	out	RP
12519	1117	103	.	.	.
12519	1118	1	*	*	NFP
12519	1118	2	*	*	NFP
12519	1118	3	*	*	NFP
12519	1118	4	*	*	NFP
12519	1118	5	*	*	NFP
12519	1118	6	PRESERVES	PRESERVES	NNP
12519	1118	7	.	.	.
12519	1119	1	DIRECTIONS	direction	NNS
12519	1119	2	FOR	for	IN
12519	1119	3	MAKING	make	VBG
12519	1119	4	PRESERVES	PRESERVES	NNP
12519	1119	5	.	.	.
12519	1120	1	The	the	DT
12519	1120	2	preserving	preserve	VBG
12519	1120	3	pan	pan	NN
12519	1120	4	should	should	MD
12519	1120	5	be	be	VB
12519	1120	6	made	make	VBN
12519	1120	7	of	of	IN
12519	1120	8	bell	bell	NNP
12519	1120	9	metal	metal	NN
12519	1120	10	,	,	,
12519	1120	11	flat	flat	JJ
12519	1120	12	at	at	IN
12519	1120	13	the	the	DT
12519	1120	14	bottom	bottom	NN
12519	1120	15	,	,	,
12519	1120	16	very	very	RB
12519	1120	17	large	large	JJ
12519	1120	18	in	in	IN
12519	1120	19	diameter	diameter	NN
12519	1120	20	,	,	,
12519	1120	21	but	but	CC
12519	1120	22	not	not	RB
12519	1120	23	deep	deep	JJ
12519	1120	24	.	.	.
12519	1121	1	It	-PRON-	PRP
12519	1121	2	should	should	MD
12519	1121	3	have	have	VB
12519	1121	4	a	a	DT
12519	1121	5	cover	cover	NN
12519	1121	6	to	to	TO
12519	1121	7	fit	fit	VB
12519	1121	8	closely	closely	RB
12519	1121	9	,	,	,
12519	1121	10	and	and	CC
12519	1121	11	handles	handle	VBZ
12519	1121	12	at	at	IN
12519	1121	13	the	the	DT
12519	1121	14	sides	side	NNS
12519	1121	15	of	of	IN
12519	1121	16	the	the	DT
12519	1121	17	pan	pan	NN
12519	1121	18	,	,	,
12519	1121	19	for	for	IN
12519	1121	20	taking	take	VBG
12519	1121	21	it	-PRON-	PRP
12519	1121	22	off	off	RP
12519	1121	23	with	with	IN
12519	1121	24	ease	ease	NN
12519	1121	25	when	when	WRB
12519	1121	26	the	the	DT
12519	1121	27	syrup	syrup	NN
12519	1121	28	boils	boil	VBZ
12519	1121	29	too	too	RB
12519	1121	30	fast	fast	RB
12519	1121	31	.	.	.
12519	1122	1	There	there	EX
12519	1122	2	should	should	MD
12519	1122	3	also	also	RB
12519	1122	4	be	be	VB
12519	1122	5	a	a	DT
12519	1122	6	large	large	JJ
12519	1122	7	chafing	chafe	VBG
12519	1122	8	-	-	HYPH
12519	1122	9	dish	dish	NN
12519	1122	10	with	with	IN
12519	1122	11	long	long	JJ
12519	1122	12	legs	leg	NNS
12519	1122	13	,	,	,
12519	1122	14	for	for	IN
12519	1122	15	the	the	DT
12519	1122	16	convenience	convenience	NN
12519	1122	17	of	of	IN
12519	1122	18	moving	move	VBG
12519	1122	19	it	-PRON-	PRP
12519	1122	20	to	to	IN
12519	1122	21	any	any	DT
12519	1122	22	part	part	NN
12519	1122	23	of	of	IN
12519	1122	24	the	the	DT
12519	1122	25	room	room	NN
12519	1122	26	.	.	.
12519	1123	1	The	the	DT
12519	1123	2	process	process	NN
12519	1123	3	is	be	VBZ
12519	1123	4	a	a	DT
12519	1123	5	tedious	tedious	JJ
12519	1123	6	one	one	NN
12519	1123	7	;	;	:
12519	1123	8	and	and	CC
12519	1123	9	if	if	IN
12519	1123	10	the	the	DT
12519	1123	11	superintendent	superintendent	NN
12519	1123	12	be	be	VBP
12519	1123	13	not	not	RB
12519	1123	14	comfortably	comfortably	RB
12519	1123	15	situated	situate	VBN
12519	1123	16	,	,	,
12519	1123	17	the	the	DT
12519	1123	18	preserves	preserve	NNS
12519	1123	19	can	can	MD
12519	1123	20	not	not	RB
12519	1123	21	be	be	VB
12519	1123	22	properly	properly	RB
12519	1123	23	managed	manage	VBN
12519	1123	24	.	.	.
12519	1124	1	A	a	DT
12519	1124	2	ladle	ladle	NN
12519	1124	3	the	the	DT
12519	1124	4	size	size	NN
12519	1124	5	of	of	IN
12519	1124	6	a	a	DT
12519	1124	7	saucer	saucer	NN
12519	1124	8	,	,	,
12519	1124	9	pierced	pierce	VBD
12519	1124	10	and	and	CC
12519	1124	11	having	have	VBG
12519	1124	12	a	a	DT
12519	1124	13	long	long	JJ
12519	1124	14	handle	handle	NN
12519	1124	15	,	,	,
12519	1124	16	will	will	MD
12519	1124	17	be	be	VB
12519	1124	18	necessary	necessary	JJ
12519	1124	19	for	for	IN
12519	1124	20	taking	take	VBG
12519	1124	21	up	up	RP
12519	1124	22	the	the	DT
12519	1124	23	fruit	fruit	NN
12519	1124	24	without	without	IN
12519	1124	25	syrup	syrup	NN
12519	1124	26	.	.	.
12519	1125	1	When	when	WRB
12519	1125	2	a	a	DT
12519	1125	3	chafing	chafe	VBG
12519	1125	4	-	-	HYPH
12519	1125	5	dish	dish	NN
12519	1125	6	can	can	MD
12519	1125	7	not	not	RB
12519	1125	8	be	be	VB
12519	1125	9	procured	procure	VBN
12519	1125	10	,	,	,
12519	1125	11	the	the	DT
12519	1125	12	best	good	JJS
12519	1125	13	substitute	substitute	NN
12519	1125	14	is	be	VBZ
12519	1125	15	a	a	DT
12519	1125	16	brick	brick	NN
12519	1125	17	stove	stove	NN
12519	1125	18	,	,	,
12519	1125	19	with	with	IN
12519	1125	20	a	a	DT
12519	1125	21	grating	grating	NN
12519	1125	22	,	,	,
12519	1125	23	to	to	TO
12519	1125	24	burn	burn	VB
12519	1125	25	charcoal	charcoal	NN
12519	1125	26	.	.	.
12519	1126	1	The	the	DT
12519	1126	2	sugar	sugar	NN
12519	1126	3	should	should	MD
12519	1126	4	be	be	VB
12519	1126	5	the	the	DT
12519	1126	6	best	well	RBS
12519	1126	7	double	double	RB
12519	1126	8	refined	refined	JJ
12519	1126	9	;	;	:
12519	1126	10	but	but	CC
12519	1126	11	if	if	IN
12519	1126	12	the	the	DT
12519	1126	13	pure	pure	JJ
12519	1126	14	amber	amber	NN
12519	1126	15	coloured	colour	VBD
12519	1126	16	sugar	sugar	NNP
12519	1126	17	house	house	NNP
12519	1126	18	syrup	syrup	NN
12519	1126	19	from	from	IN
12519	1126	20	the	the	DT
12519	1126	21	West	West	NNP
12519	1126	22	Indies	Indies	NNPS
12519	1126	23	can	can	MD
12519	1126	24	be	be	VB
12519	1126	25	got	get	VBN
12519	1126	26	,	,	,
12519	1126	27	it	-PRON-	PRP
12519	1126	28	is	be	VBZ
12519	1126	29	greatly	greatly	RB
12519	1126	30	superior	superior	JJ
12519	1126	31	;	;	:
12519	1126	32	it	-PRON-	PRP
12519	1126	33	never	never	RB
12519	1126	34	ferments	ferment	VBZ
12519	1126	35	,	,	,
12519	1126	36	and	and	CC
12519	1126	37	the	the	DT
12519	1126	38	trouble	trouble	NN
12519	1126	39	is	be	VBZ
12519	1126	40	very	very	RB
12519	1126	41	much	much	RB
12519	1126	42	lessened	lessen	VBN
12519	1126	43	by	by	IN
12519	1126	44	having	have	VBG
12519	1126	45	ready	ready	JJ
12519	1126	46	made	make	VBN
12519	1126	47	syrup	syrup	NN
12519	1126	48	,	,	,
12519	1126	49	in	in	IN
12519	1126	50	which	which	WDT
12519	1126	51	it	-PRON-	PRP
12519	1126	52	is	be	VBZ
12519	1126	53	only	only	RB
12519	1126	54	necessary	necessary	JJ
12519	1126	55	to	to	TO
12519	1126	56	boil	boil	VB
12519	1126	57	the	the	DT
12519	1126	58	fruit	fruit	NN
12519	1126	59	till	till	IN
12519	1126	60	clear	clear	JJ
12519	1126	61	.	.	.
12519	1127	1	All	all	DT
12519	1127	2	delicate	delicate	JJ
12519	1127	3	fruit	fruit	NN
12519	1127	4	should	should	MD
12519	1127	5	be	be	VB
12519	1127	6	done	do	VBN
12519	1127	7	gently	gently	RB
12519	1127	8	,	,	,
12519	1127	9	and	and	CC
12519	1127	10	not	not	RB
12519	1127	11	allowed	allow	VBN
12519	1127	12	to	to	TO
12519	1127	13	remain	remain	VB
12519	1127	14	more	more	JJR
12519	1127	15	than	than	IN
12519	1127	16	half	half	PDT
12519	1127	17	an	an	DT
12519	1127	18	hour	hour	NN
12519	1127	19	after	after	IN
12519	1127	20	it	-PRON-	PRP
12519	1127	21	begins	begin	VBZ
12519	1127	22	to	to	TO
12519	1127	23	stew	stew	VB
12519	1127	24	,	,	,
12519	1127	25	before	before	IN
12519	1127	26	it	-PRON-	PRP
12519	1127	27	is	be	VBZ
12519	1127	28	laid	lay	VBN
12519	1127	29	on	on	IN
12519	1127	30	dishes	dish	NNS
12519	1127	31	to	to	TO
12519	1127	32	cool	cool	VB
12519	1127	33	;	;	:
12519	1127	34	it	-PRON-	PRP
12519	1127	35	must	must	MD
12519	1127	36	be	be	VB
12519	1127	37	put	put	VBN
12519	1127	38	into	into	IN
12519	1127	39	the	the	DT
12519	1127	40	syrup	syrup	NN
12519	1127	41	again	again	RB
12519	1127	42	for	for	IN
12519	1127	43	the	the	DT
12519	1127	44	same	same	JJ
12519	1127	45	time	time	NN
12519	1127	46	;	;	:
12519	1127	47	continue	continue	VB
12519	1127	48	this	this	DT
12519	1127	49	until	until	IN
12519	1127	50	it	-PRON-	PRP
12519	1127	51	is	be	VBZ
12519	1127	52	sufficiently	sufficiently	RB
12519	1127	53	transparent	transparent	JJ
12519	1127	54	.	.	.
12519	1128	1	The	the	DT
12519	1128	2	advantage	advantage	NN
12519	1128	3	of	of	IN
12519	1128	4	this	this	DT
12519	1128	5	method	method	NN
12519	1128	6	is	be	VBZ
12519	1128	7	that	that	IN
12519	1128	8	the	the	DT
12519	1128	9	preserves	preserve	NNS
12519	1128	10	are	be	VBP
12519	1128	11	less	less	RBR
12519	1128	12	liable	liable	JJ
12519	1128	13	to	to	TO
12519	1128	14	boil	boil	VB
12519	1128	15	to	to	IN
12519	1128	16	pieces	piece	NNS
12519	1128	17	,	,	,
12519	1128	18	than	than	IN
12519	1128	19	when	when	WRB
12519	1128	20	done	do	VBN
12519	1128	21	all	all	RB
12519	1128	22	at	at	IN
12519	1128	23	one	one	CD
12519	1128	24	time	time	NN
12519	1128	25	.	.	.
12519	1129	1	It	-PRON-	PRP
12519	1129	2	is	be	VBZ
12519	1129	3	injudicious	injudicious	JJ
12519	1129	4	to	to	TO
12519	1129	5	put	put	VB
12519	1129	6	more	more	JJR
12519	1129	7	in	in	IN
12519	1129	8	the	the	DT
12519	1129	9	pan	pan	NN
12519	1129	10	at	at	IN
12519	1129	11	once	once	RB
12519	1129	12	,	,	,
12519	1129	13	than	than	IN
12519	1129	14	can	can	MD
12519	1129	15	lie	lie	VB
12519	1129	16	on	on	IN
12519	1129	17	the	the	DT
12519	1129	18	bottom	bottom	NN
12519	1129	19	without	without	IN
12519	1129	20	crowding	crowding	NN
12519	1129	21	.	.	.
12519	1130	1	The	the	DT
12519	1130	2	pan	pan	NN
12519	1130	3	must	must	MD
12519	1130	4	be	be	VB
12519	1130	5	made	make	VBN
12519	1130	6	bright	bright	JJ
12519	1130	7	,	,	,
12519	1130	8	and	and	CC
12519	1130	9	nothing	nothing	NN
12519	1130	10	permitted	permit	VBD
12519	1130	11	to	to	TO
12519	1130	12	cool	cool	VB
12519	1130	13	in	in	IN
12519	1130	14	it	-PRON-	PRP
12519	1130	15	,	,	,
12519	1130	16	lest	lest	IN
12519	1130	17	it	-PRON-	PRP
12519	1130	18	should	should	MD
12519	1130	19	canker	canker	VB
12519	1130	20	.	.	.
12519	1131	1	Delicate	delicate	JJ
12519	1131	2	preserves	preserve	NNS
12519	1131	3	should	should	MD
12519	1131	4	be	be	VB
12519	1131	5	kept	keep	VBN
12519	1131	6	in	in	IN
12519	1131	7	small	small	JJ
12519	1131	8	glasses	glass	NNS
12519	1131	9	or	or	CC
12519	1131	10	pots	pot	NNS
12519	1131	11	,	,	,
12519	1131	12	that	that	WDT
12519	1131	13	will	will	MD
12519	1131	14	not	not	RB
12519	1131	15	hold	hold	VB
12519	1131	16	more	more	JJR
12519	1131	17	than	than	IN
12519	1131	18	one	one	CD
12519	1131	19	or	or	CC
12519	1131	20	two	two	CD
12519	1131	21	pounds	pound	NNS
12519	1131	22	,	,	,
12519	1131	23	for	for	IN
12519	1131	24	the	the	DT
12519	1131	25	admission	admission	NN
12519	1131	26	of	of	IN
12519	1131	27	air	air	NN
12519	1131	28	injures	injure	VBZ
12519	1131	29	them	-PRON-	PRP
12519	1131	30	;	;	:
12519	1131	31	put	put	VB
12519	1131	32	letter	letter	NN
12519	1131	33	paper	paper	NN
12519	1131	34	wet	wet	NN
12519	1131	35	with	with	IN
12519	1131	36	brandy	brandy	NN
12519	1131	37	on	on	IN
12519	1131	38	the	the	DT
12519	1131	39	preserves	preserve	NNS
12519	1131	40	,	,	,
12519	1131	41	and	and	CC
12519	1131	42	cover	cover	VB
12519	1131	43	the	the	DT
12519	1131	44	tops	top	NNS
12519	1131	45	with	with	IN
12519	1131	46	many	many	JJ
12519	1131	47	folds	fold	NNS
12519	1131	48	of	of	IN
12519	1131	49	soft	soft	JJ
12519	1131	50	paper	paper	NN
12519	1131	51	,	,	,
12519	1131	52	that	that	WDT
12519	1131	53	will	will	MD
12519	1131	54	tie	tie	VB
12519	1131	55	round	round	RB
12519	1131	56	closely	closely	RB
12519	1131	57	;	;	:
12519	1131	58	keep	keep	VB
12519	1131	59	them	-PRON-	PRP
12519	1131	60	in	in	IN
12519	1131	61	a	a	DT
12519	1131	62	dry	dry	JJ
12519	1131	63	place	place	NN
12519	1131	64	,	,	,
12519	1131	65	and	and	CC
12519	1131	66	expose	expose	VB
12519	1131	67	them	-PRON-	PRP
12519	1131	68	constantly	constantly	RB
12519	1131	69	to	to	IN
12519	1131	70	the	the	DT
12519	1131	71	sun	sun	NN
12519	1131	72	to	to	TO
12519	1131	73	check	check	VB
12519	1131	74	fermentation	fermentation	NN
12519	1131	75	.	.	.
12519	1132	1	Fruit	fruit	NN
12519	1132	2	for	for	IN
12519	1132	3	preserving	preserve	VBG
12519	1132	4	should	should	MD
12519	1132	5	be	be	VB
12519	1132	6	in	in	IN
12519	1132	7	full	full	JJ
12519	1132	8	perfection	perfection	NN
12519	1132	9	,	,	,
12519	1132	10	but	but	CC
12519	1132	11	not	not	RB
12519	1132	12	too	too	RB
12519	1132	13	ripe	ripe	JJ
12519	1132	14	.	.	.
12519	1133	1	*	*	NFP
12519	1133	2	*	*	NFP
12519	1133	3	*	*	NFP
12519	1133	4	*	*	NFP
12519	1133	5	*	*	NFP
12519	1133	6	TO	to	IN
12519	1133	7	PRESERVE	PRESERVE	NNP
12519	1133	8	CLING	CLING	NNP
12519	1133	9	-	-	HYPH
12519	1133	10	STONE	STONE	NNP
12519	1133	11	PEACHES	PEACHES	NNP
12519	1133	12	.	.	.
12519	1134	1	Get	get	VB
12519	1134	2	the	the	DT
12519	1134	3	finest	fine	JJS
12519	1134	4	yellow	yellow	JJ
12519	1134	5	cling	cling	NN
12519	1134	6	-	-	HYPH
12519	1134	7	stones	stone	NNS
12519	1134	8	,	,	,
12519	1134	9	pare	pare	VBP
12519	1134	10	them	-PRON-	PRP
12519	1134	11	,	,	,
12519	1134	12	and	and	CC
12519	1134	13	lay	lie	VBD
12519	1134	14	them	-PRON-	PRP
12519	1134	15	in	in	IN
12519	1134	16	a	a	DT
12519	1134	17	bowl	bowl	NN
12519	1134	18	;	;	:
12519	1134	19	have	have	VB
12519	1134	20	their	-PRON-	PRP$
12519	1134	21	weight	weight	NN
12519	1134	22	of	of	IN
12519	1134	23	sugar	sugar	NN
12519	1134	24	pounded	pound	VBD
12519	1134	25	,	,	,
12519	1134	26	and	and	CC
12519	1134	27	sprinkle	sprinkle	VB
12519	1134	28	it	-PRON-	PRP
12519	1134	29	over	over	IN
12519	1134	30	them	-PRON-	PRP
12519	1134	31	as	as	IN
12519	1134	32	they	-PRON-	PRP
12519	1134	33	are	be	VBP
12519	1134	34	put	put	VBN
12519	1134	35	in	in	RP
12519	1134	36	;	;	:
12519	1134	37	let	let	VB
12519	1134	38	them	-PRON-	PRP
12519	1134	39	stand	stand	VB
12519	1134	40	two	two	CD
12519	1134	41	or	or	CC
12519	1134	42	three	three	CD
12519	1134	43	hours	hour	NNS
12519	1134	44	,	,	,
12519	1134	45	put	put	VBD
12519	1134	46	them	-PRON-	PRP
12519	1134	47	together	together	RB
12519	1134	48	with	with	IN
12519	1134	49	the	the	DT
12519	1134	50	sugar	sugar	NN
12519	1134	51	into	into	IN
12519	1134	52	the	the	DT
12519	1134	53	pan	pan	NN
12519	1134	54	,	,	,
12519	1134	55	add	add	VB
12519	1134	56	a	a	DT
12519	1134	57	little	little	JJ
12519	1134	58	water	water	NN
12519	1134	59	,	,	,
12519	1134	60	and	and	CC
12519	1134	61	let	let	VB
12519	1134	62	the	the	DT
12519	1134	63	peaches	peach	NNS
12519	1134	64	remain	remain	VB
12519	1134	65	till	till	IN
12519	1134	66	thoroughly	thoroughly	RB
12519	1134	67	scalded	scalded	JJ
12519	1134	68	;	;	:
12519	1134	69	take	take	VB
12519	1134	70	them	-PRON-	PRP
12519	1134	71	out	out	RP
12519	1134	72	with	with	IN
12519	1134	73	the	the	DT
12519	1134	74	ladle	ladle	NN
12519	1134	75	,	,	,
12519	1134	76	draining	drain	VBG
12519	1134	77	off	off	RP
12519	1134	78	the	the	DT
12519	1134	79	syrup	syrup	NN
12519	1134	80	;	;	:
12519	1134	81	should	should	MD
12519	1134	82	there	there	EX
12519	1134	83	not	not	RB
12519	1134	84	be	be	VB
12519	1134	85	enough	enough	JJ
12519	1134	86	to	to	TO
12519	1134	87	cover	cover	VB
12519	1134	88	the	the	DT
12519	1134	89	peaches	peach	NNS
12519	1134	90	,	,	,
12519	1134	91	add	add	VB
12519	1134	92	more	more	JJR
12519	1134	93	Water	water	NN
12519	1134	94	,	,	,
12519	1134	95	boil	boil	VB
12519	1134	96	it	-PRON-	PRP
12519	1134	97	and	and	CC
12519	1134	98	skim	skim	VB
12519	1134	99	it	-PRON-	PRP
12519	1134	100	,	,	,
12519	1134	101	return	return	VB
12519	1134	102	the	the	DT
12519	1134	103	fruit	fruit	NN
12519	1134	104	,	,	,
12519	1134	105	and	and	CC
12519	1134	106	do	do	VB
12519	1134	107	them	-PRON-	PRP
12519	1134	108	gently	gently	RB
12519	1134	109	till	till	IN
12519	1134	110	quite	quite	RB
12519	1134	111	clear	clear	JJ
12519	1134	112	.	.	.
12519	1135	1	Have	have	VBP
12519	1135	2	some	some	DT
12519	1135	3	stones	stone	NNS
12519	1135	4	cracked	crack	VBN
12519	1135	5	,	,	,
12519	1135	6	blanch	blanch	VB
12519	1135	7	the	the	DT
12519	1135	8	kernels	kernel	NNS
12519	1135	9	,	,	,
12519	1135	10	and	and	CC
12519	1135	11	preserve	preserve	VB
12519	1135	12	them	-PRON-	PRP
12519	1135	13	with	with	IN
12519	1135	14	the	the	DT
12519	1135	15	peaches	peach	NNS
12519	1135	16	.	.	.
12519	1136	1	*	*	NFP
12519	1136	2	*	*	NFP
12519	1136	3	*	*	NFP
12519	1136	4	*	*	NFP
12519	1136	5	*	*	NFP
12519	1136	6	CLING	CLING	NNP
12519	1136	7	-	-	HYPH
12519	1136	8	STONES	STONES	NNP
12519	1136	9	SLICED	SLICED	NNPS
12519	1136	10	.	.	.
12519	1137	1	Pare	pare	VB
12519	1137	2	the	the	DT
12519	1137	3	peaches	peach	NNS
12519	1137	4	,	,	,
12519	1137	5	and	and	CC
12519	1137	6	cut	cut	VBD
12519	1137	7	them	-PRON-	PRP
12519	1137	8	in	in	IN
12519	1137	9	as	as	RB
12519	1137	10	large	large	JJ
12519	1137	11	slices	slice	NNS
12519	1137	12	as	as	IN
12519	1137	13	possible	possible	JJ
12519	1137	14	;	;	:
12519	1137	15	have	have	VB
12519	1137	16	their	-PRON-	PRP$
12519	1137	17	weight	weight	NN
12519	1137	18	in	in	IN
12519	1137	19	sugar	sugar	NN
12519	1137	20	,	,	,
12519	1137	21	and	and	CC
12519	1137	22	preserve	preserve	VB
12519	1137	23	them	-PRON-	PRP
12519	1137	24	as	as	IN
12519	1137	25	the	the	DT
12519	1137	26	others	other	NNS
12519	1137	27	.	.	.
12519	1138	1	*	*	NFP
12519	1138	2	*	*	NFP
12519	1138	3	*	*	NFP
12519	1138	4	*	*	NFP
12519	1138	5	*	*	NFP
12519	1138	6	SOFT	soft	JJ
12519	1138	7	PEACHES	PEACHES	NNP
12519	1138	8	.	.	.
12519	1139	1	Get	get	VB
12519	1139	2	yellow	yellow	JJ
12519	1139	3	soft	soft	JJ
12519	1139	4	peaches	peach	NNS
12519	1139	5	that	that	WDT
12519	1139	6	are	be	VBP
12519	1139	7	not	not	RB
12519	1139	8	quite	quite	RB
12519	1139	9	ripe	ripe	JJ
12519	1139	10	,	,	,
12519	1139	11	pare	pare	VBP
12519	1139	12	and	and	CC
12519	1139	13	divide	divide	VB
12519	1139	14	them	-PRON-	PRP
12519	1139	15	,	,	,
12519	1139	16	scrape	scrape	VB
12519	1139	17	the	the	DT
12519	1139	18	places	place	NNS
12519	1139	19	where	where	WRB
12519	1139	20	the	the	DT
12519	1139	21	stones	stone	NNS
12519	1139	22	lay	lie	VBD
12519	1139	23	with	with	IN
12519	1139	24	a	a	DT
12519	1139	25	tea	tea	NN
12519	1139	26	-	-	HYPH
12519	1139	27	spoon	spoon	NN
12519	1139	28	,	,	,
12519	1139	29	and	and	CC
12519	1139	30	follow	follow	VB
12519	1139	31	the	the	DT
12519	1139	32	former	former	JJ
12519	1139	33	directions	direction	NNS
12519	1139	34	.	.	.
12519	1140	1	*	*	NFP
12519	1140	2	*	*	NFP
12519	1140	3	*	*	NFP
12519	1140	4	*	*	NFP
12519	1140	5	*	*	NFP
12519	1140	6	PEACH	peach	NN
12519	1140	7	MARMALADE	MARMALADE	NNP
12519	1140	8	.	.	.
12519	1141	1	Take	take	VB
12519	1141	2	the	the	DT
12519	1141	3	ripest	ripe	JJS
12519	1141	4	soft	soft	JJ
12519	1141	5	peaches	peach	NNS
12519	1141	6	,	,	,
12519	1141	7	(	(	-LRB-
12519	1141	8	the	the	DT
12519	1141	9	yellow	yellow	JJ
12519	1141	10	ones	one	NNS
12519	1141	11	make	make	VBP
12519	1141	12	the	the	DT
12519	1141	13	prettiest	prettiest	NNP
12519	1141	14	marmalade	marmalade	NN
12519	1141	15	,	,	,
12519	1141	16	)	)	-RRB-
12519	1141	17	pare	pare	VBP
12519	1141	18	them	-PRON-	PRP
12519	1141	19	,	,	,
12519	1141	20	and	and	CC
12519	1141	21	take	take	VB
12519	1141	22	out	out	RP
12519	1141	23	the	the	DT
12519	1141	24	stones	stone	NNS
12519	1141	25	;	;	:
12519	1141	26	put	put	VBD
12519	1141	27	them	-PRON-	PRP
12519	1141	28	in	in	IN
12519	1141	29	the	the	DT
12519	1141	30	pan	pan	NN
12519	1141	31	with	with	IN
12519	1141	32	one	one	CD
12519	1141	33	pound	pound	NN
12519	1141	34	of	of	IN
12519	1141	35	dry	dry	JJ
12519	1141	36	light	light	NN
12519	1141	37	coloured	colour	VBN
12519	1141	38	brown	brown	JJ
12519	1141	39	sugar	sugar	NN
12519	1141	40	to	to	IN
12519	1141	41	,	,	,
12519	1141	42	two	two	CD
12519	1141	43	of	of	IN
12519	1141	44	peaches	peach	NNS
12519	1141	45	:	:	:
12519	1141	46	when	when	WRB
12519	1141	47	they	-PRON-	PRP
12519	1141	48	are	be	VBP
12519	1141	49	juicy	juicy	JJ
12519	1141	50	,	,	,
12519	1141	51	they	-PRON-	PRP
12519	1141	52	do	do	VBP
12519	1141	53	not	not	RB
12519	1141	54	require	require	VB
12519	1141	55	water	water	NN
12519	1141	56	:	:	:
12519	1141	57	with	with	IN
12519	1141	58	a	a	DT
12519	1141	59	silver	silver	JJ
12519	1141	60	or	or	CC
12519	1141	61	wooden	wooden	JJ
12519	1141	62	spoon	spoon	NN
12519	1141	63	,	,	,
12519	1141	64	chop	chop	VB
12519	1141	65	them	-PRON-	PRP
12519	1141	66	with	with	IN
12519	1141	67	the	the	DT
12519	1141	68	sugar	sugar	NN
12519	1141	69	;	;	:
12519	1141	70	continue	continue	VB
12519	1141	71	to	to	TO
12519	1141	72	do	do	VB
12519	1141	73	this	this	DT
12519	1141	74	,	,	,
12519	1141	75	and	and	CC
12519	1141	76	let	let	VB
12519	1141	77	them	-PRON-	PRP
12519	1141	78	boil	boil	VB
12519	1141	79	gently	gently	RB
12519	1141	80	till	till	IN
12519	1141	81	they	-PRON-	PRP
12519	1141	82	are	be	VBP
12519	1141	83	a	a	DT
12519	1141	84	transparent	transparent	JJ
12519	1141	85	pulp	pulp	NN
12519	1141	86	,	,	,
12519	1141	87	that	that	WDT
12519	1141	88	will	will	MD
12519	1141	89	be	be	VB
12519	1141	90	a	a	DT
12519	1141	91	jelly	jelly	NN
12519	1141	92	when	when	WRB
12519	1141	93	cold	cold	JJ
12519	1141	94	.	.	.
12519	1142	1	Puffs	puff	NNS
12519	1142	2	made	make	VBN
12519	1142	3	of	of	IN
12519	1142	4	this	this	DT
12519	1142	5	marmalade	marmalade	NN
12519	1142	6	are	be	VBP
12519	1142	7	very	very	RB
12519	1142	8	delicious	delicious	JJ
12519	1142	9	.	.	.
12519	1143	1	*	*	NFP
12519	1143	2	*	*	NFP
12519	1143	3	*	*	NFP
12519	1143	4	*	*	NFP
12519	1143	5	*	*	NFP
12519	1143	6	PEACH	PEACH	NNS
12519	1143	7	CHIPS	chips	NN
12519	1143	8	.	.	.
12519	1144	1	Slice	slice	VB
12519	1144	2	them	-PRON-	PRP
12519	1144	3	thin	thin	JJ
12519	1144	4	,	,	,
12519	1144	5	and	and	CC
12519	1144	6	boil	boil	VB
12519	1144	7	them	-PRON-	PRP
12519	1144	8	till	till	IN
12519	1144	9	clear	clear	JJ
12519	1144	10	in	in	IN
12519	1144	11	a	a	DT
12519	1144	12	syrup	syrup	NN
12519	1144	13	made	make	VBN
12519	1144	14	with	with	IN
12519	1144	15	half	half	PDT
12519	1144	16	their	-PRON-	PRP$
12519	1144	17	weight	weight	NN
12519	1144	18	of	of	IN
12519	1144	19	sugar	sugar	NN
12519	1144	20	;	;	:
12519	1144	21	lay	lay	VB
12519	1144	22	them	-PRON-	PRP
12519	1144	23	on	on	IN
12519	1144	24	dishes	dish	NNS
12519	1144	25	in	in	IN
12519	1144	26	the	the	DT
12519	1144	27	sun	sun	NN
12519	1144	28	,	,	,
12519	1144	29	and	and	CC
12519	1144	30	turn	turn	VB
12519	1144	31	them	-PRON-	PRP
12519	1144	32	till	till	IN
12519	1144	33	dry	dry	VB
12519	1144	34	;	;	:
12519	1144	35	pack	pack	VB
12519	1144	36	them	-PRON-	PRP
12519	1144	37	in	in	IN
12519	1144	38	pots	pot	NNS
12519	1144	39	with	with	IN
12519	1144	40	powdered	powdered	JJ
12519	1144	41	sugar	sugar	NN
12519	1144	42	sifted	sift	VBN
12519	1144	43	over	over	IN
12519	1144	44	each	each	DT
12519	1144	45	layer	layer	NN
12519	1144	46	;	;	:
12519	1144	47	should	should	MD
12519	1144	48	there	there	EX
12519	1144	49	be	be	VB
12519	1144	50	syrup	syrup	NN
12519	1144	51	left	leave	VBN
12519	1144	52	,	,	,
12519	1144	53	continue	continue	VB
12519	1144	54	the	the	DT
12519	1144	55	process	process	NN
12519	1144	56	with	with	IN
12519	1144	57	other	other	JJ
12519	1144	58	peaches	peach	NNS
12519	1144	59	.	.	.
12519	1145	1	They	-PRON-	PRP
12519	1145	2	are	be	VBP
12519	1145	3	very	very	RB
12519	1145	4	nice	nice	JJ
12519	1145	5	when	when	WRB
12519	1145	6	done	do	VBN
12519	1145	7	pure	pure	JJ
12519	1145	8	honey	honey	NN
12519	1145	9	instead	instead	RB
12519	1145	10	of	of	IN
12519	1145	11	sugar	sugar	NN
12519	1145	12	.	.	.
12519	1146	1	*	*	NFP
12519	1146	2	*	*	NFP
12519	1146	3	*	*	NFP
12519	1146	4	*	*	NFP
12519	1146	5	*	*	NFP
12519	1146	6	PEARS	pear	NNS
12519	1146	7	.	.	.
12519	1147	1	The	the	DT
12519	1147	2	small	small	JJ
12519	1147	3	pears	pear	NNS
12519	1147	4	are	be	VBP
12519	1147	5	better	well	JJR
12519	1147	6	for	for	IN
12519	1147	7	preserving	preserve	VBG
12519	1147	8	than	than	IN
12519	1147	9	large	large	JJ
12519	1147	10	ones	one	NNS
12519	1147	11	.	.	.
12519	1148	1	Pare	pare	VB
12519	1148	2	them	-PRON-	PRP
12519	1148	3	,	,	,
12519	1148	4	and	and	CC
12519	1148	5	make	make	VB
12519	1148	6	a	a	DT
12519	1148	7	syrup	syrup	NN
12519	1148	8	,	,	,
12519	1148	9	with	with	IN
12519	1148	10	their	-PRON-	PRP$
12519	1148	11	weight	weight	NN
12519	1148	12	of	of	IN
12519	1148	13	sugar	sugar	NN
12519	1148	14	,	,	,
12519	1148	15	and	and	CC
12519	1148	16	a	a	DT
12519	1148	17	little	little	JJ
12519	1148	18	water	water	NN
12519	1148	19	--	--	:
12519	1148	20	leave	leave	VB
12519	1148	21	the	the	DT
12519	1148	22	stem	stem	NN
12519	1148	23	on	on	RP
12519	1148	24	,	,	,
12519	1148	25	and	and	CC
12519	1148	26	stick	stick	VB
12519	1148	27	a	a	DT
12519	1148	28	clove	clove	NN
12519	1148	29	in	in	IN
12519	1148	30	the	the	DT
12519	1148	31	blossom	blossom	NN
12519	1148	32	end	end	NN
12519	1148	33	of	of	IN
12519	1148	34	each	each	DT
12519	1148	35	;	;	:
12519	1148	36	stew	stew	VB
12519	1148	37	them	-PRON-	PRP
12519	1148	38	till	till	IN
12519	1148	39	perfectly	perfectly	RB
12519	1148	40	transparent	transparent	JJ
12519	1148	41	.	.	.
12519	1149	1	*	*	NFP
12519	1149	2	*	*	NFP
12519	1149	3	*	*	NFP
12519	1149	4	*	*	NFP
12519	1149	5	*	*	NFP
12519	1149	6	PEAR	PEAR	NNP
12519	1149	7	MARMALADE	MARMALADE	NNP
12519	1149	8	.	.	.
12519	1150	1	Boil	boil	VB
12519	1150	2	the	the	DT
12519	1150	3	pears	pear	NNS
12519	1150	4	till	till	IN
12519	1150	5	soft	soft	JJ
12519	1150	6	--	--	:
12519	1150	7	when	when	WRB
12519	1150	8	cold	cold	JJ
12519	1150	9	,	,	,
12519	1150	10	rub	rub	VB
12519	1150	11	the	the	DT
12519	1150	12	pulp	pulp	NN
12519	1150	13	through	through	IN
12519	1150	14	a	a	DT
12519	1150	15	sieve	sieve	NN
12519	1150	16	,	,	,
12519	1150	17	and	and	CC
12519	1150	18	boil	boil	VB
12519	1150	19	it	-PRON-	PRP
12519	1150	20	to	to	IN
12519	1150	21	a	a	DT
12519	1150	22	jelly	jelly	NN
12519	1150	23	,	,	,
12519	1150	24	allowing	allow	VBG
12519	1150	25	one	one	CD
12519	1150	26	pound	pound	NN
12519	1150	27	of	of	IN
12519	1150	28	sugar	sugar	NN
12519	1150	29	to	to	IN
12519	1150	30	two	two	CD
12519	1150	31	of	of	IN
12519	1150	32	pears	pear	NNS
12519	1150	33	.	.	.
12519	1151	1	*	*	NFP
12519	1151	2	*	*	NFP
12519	1151	3	*	*	NFP
12519	1151	4	*	*	NFP
12519	1151	5	*	*	NFP
12519	1151	6	QUINCES	QUINCES	NNP
12519	1151	7	.	.	.
12519	1152	1	Select	select	VB
12519	1152	2	the	the	DT
12519	1152	3	finest	fine	JJS
12519	1152	4	and	and	CC
12519	1152	5	most	most	RBS
12519	1152	6	perfect	perfect	JJ
12519	1152	7	quinces	quince	NNS
12519	1152	8	,	,	,
12519	1152	9	lay	lie	VBD
12519	1152	10	them	-PRON-	PRP
12519	1152	11	on	on	IN
12519	1152	12	shelves	shelf	NNS
12519	1152	13	,	,	,
12519	1152	14	but	but	CC
12519	1152	15	do	do	VBP
12519	1152	16	not	not	RB
12519	1152	17	let	let	VB
12519	1152	18	them	-PRON-	PRP
12519	1152	19	touch	touch	VB
12519	1152	20	each	each	DT
12519	1152	21	other	other	JJ
12519	1152	22	;	;	:
12519	1152	23	keep	keep	VB
12519	1152	24	them	-PRON-	PRP
12519	1152	25	till	till	IN
12519	1152	26	they	-PRON-	PRP
12519	1152	27	look	look	VBP
12519	1152	28	yellow	yellow	JJ
12519	1152	29	and	and	CC
12519	1152	30	have	have	VBP
12519	1152	31	a	a	DT
12519	1152	32	fragrant	fragrant	JJ
12519	1152	33	smell	smell	NN
12519	1152	34	;	;	:
12519	1152	35	put	put	VBN
12519	1152	36	as	as	RB
12519	1152	37	many	many	JJ
12519	1152	38	in	in	IN
12519	1152	39	the	the	DT
12519	1152	40	preserving	preserve	VBG
12519	1152	41	pan	pan	NN
12519	1152	42	as	as	IN
12519	1152	43	can	can	MD
12519	1152	44	lie	lie	VB
12519	1152	45	conveniently	conveniently	RB
12519	1152	46	,	,	,
12519	1152	47	cover	cover	VB
12519	1152	48	them	-PRON-	PRP
12519	1152	49	with	with	IN
12519	1152	50	water	water	NN
12519	1152	51	,	,	,
12519	1152	52	and	and	CC
12519	1152	53	scald	scald	VB
12519	1152	54	them	-PRON-	PRP
12519	1152	55	well	well	RB
12519	1152	56	:	:	:
12519	1152	57	then	then	RB
12519	1152	58	take	take	VB
12519	1152	59	out	out	RP
12519	1152	60	the	the	DT
12519	1152	61	cores	core	NNS
12519	1152	62	,	,	,
12519	1152	63	and	and	CC
12519	1152	64	put	put	VBD
12519	1152	65	them	-PRON-	PRP
12519	1152	66	in	in	IN
12519	1152	67	water	water	NN
12519	1152	68	;	;	:
12519	1152	69	cover	cover	VB
12519	1152	70	the	the	DT
12519	1152	71	pan	pan	NN
12519	1152	72	and	and	CC
12519	1152	73	boil	boil	VB
12519	1152	74	them	-PRON-	PRP
12519	1152	75	some	some	DT
12519	1152	76	time	time	NN
12519	1152	77	;	;	:
12519	1152	78	strain	strain	VB
12519	1152	79	the	the	DT
12519	1152	80	water	water	NN
12519	1152	81	,	,	,
12519	1152	82	add	add	VB
12519	1152	83	to	to	IN
12519	1152	84	it	-PRON-	PRP
12519	1152	85	the	the	DT
12519	1152	86	weight	weight	NN
12519	1152	87	of	of	IN
12519	1152	88	the	the	DT
12519	1152	89	quinces	quince	NNS
12519	1152	90	in	in	IN
12519	1152	91	pounded	pound	VBN
12519	1152	92	loaf	loaf	NNP
12519	1152	93	sugar	sugar	NN
12519	1152	94	,	,	,
12519	1152	95	dissolve	dissolve	NN
12519	1152	96	and	and	CC
12519	1152	97	skim	skim	VB
12519	1152	98	it	-PRON-	PRP
12519	1152	99	,	,	,
12519	1152	100	pare	pare	VBP
12519	1152	101	the	the	DT
12519	1152	102	quinces	quince	NNS
12519	1152	103	,	,	,
12519	1152	104	put	put	VBD
12519	1152	105	them	-PRON-	PRP
12519	1152	106	in	in	IN
12519	1152	107	the	the	DT
12519	1152	108	pan	pan	NN
12519	1152	109	,	,	,
12519	1152	110	and	and	CC
12519	1152	111	should	should	MD
12519	1152	112	there	there	EX
12519	1152	113	not	not	RB
12519	1152	114	be	be	VB
12519	1152	115	syrup	syrup	NN
12519	1152	116	enough	enough	RB
12519	1152	117	to	to	TO
12519	1152	118	cover	cover	VB
12519	1152	119	them	-PRON-	PRP
12519	1152	120	,	,	,
12519	1152	121	add	add	VB
12519	1152	122	more	more	JJR
12519	1152	123	water	water	NN
12519	1152	124	--	--	:
12519	1152	125	stew	stew	VB
12519	1152	126	them	-PRON-	PRP
12519	1152	127	till	till	IN
12519	1152	128	quite	quite	RB
12519	1152	129	transparent	transparent	JJ
12519	1152	130	.	.	.
12519	1153	1	They	-PRON-	PRP
12519	1153	2	will	will	MD
12519	1153	3	be	be	VB
12519	1153	4	light	light	JJ
12519	1153	5	coloured	colour	VBN
12519	1153	6	if	if	IN
12519	1153	7	kept	keep	VBN
12519	1153	8	covered	cover	VBN
12519	1153	9	during	during	IN
12519	1153	10	the	the	DT
12519	1153	11	process	process	NN
12519	1153	12	,	,	,
12519	1153	13	and	and	CC
12519	1153	14	red	red	NN
12519	1153	15	if	if	IN
12519	1153	16	the	the	DT
12519	1153	17	cover	cover	NN
12519	1153	18	be	be	VB
12519	1153	19	taken	take	VBN
12519	1153	20	off	off	RP
12519	1153	21	.	.	.
12519	1154	1	Fill	fill	VB
12519	1154	2	the	the	DT
12519	1154	3	space	space	NN
12519	1154	4	the	the	DT
12519	1154	5	cores	core	NNS
12519	1154	6	occupied	occupy	VBN
12519	1154	7	with	with	IN
12519	1154	8	quince	quince	NNP
12519	1154	9	jelly	jelly	NNP
12519	1154	10	,	,	,
12519	1154	11	before	before	IN
12519	1154	12	they	-PRON-	PRP
12519	1154	13	are	be	VBP
12519	1154	14	put	put	VBN
12519	1154	15	into	into	IN
12519	1154	16	the	the	DT
12519	1154	17	pots	pot	NNS
12519	1154	18	--	--	:
12519	1154	19	and	and	CC
12519	1154	20	cover	cover	VB
12519	1154	21	them	-PRON-	PRP
12519	1154	22	with	with	IN
12519	1154	23	syrup	syrup	NN
12519	1154	24	.	.	.
12519	1155	1	*	*	NFP
12519	1155	2	*	*	NFP
12519	1155	3	*	*	NFP
12519	1155	4	*	*	NFP
12519	1155	5	*	*	NFP
12519	1155	6	CURRANT	currant	NN
12519	1155	7	JELLY	JELLY	NNP
12519	1155	8	.	.	.
12519	1156	1	Pick	pick	VB
12519	1156	2	full	full	JJ
12519	1156	3	ripe	ripe	JJ
12519	1156	4	currants	currant	NNS
12519	1156	5	from	from	IN
12519	1156	6	the	the	DT
12519	1156	7	stem	stem	NN
12519	1156	8	,	,	,
12519	1156	9	and	and	CC
12519	1156	10	put	put	VBD
12519	1156	11	them	-PRON-	PRP
12519	1156	12	in	in	IN
12519	1156	13	a	a	DT
12519	1156	14	stone	stone	NN
12519	1156	15	pot	pot	NN
12519	1156	16	;	;	:
12519	1156	17	then	then	RB
12519	1156	18	set	set	VB
12519	1156	19	it	-PRON-	PRP
12519	1156	20	in	in	IN
12519	1156	21	an	an	DT
12519	1156	22	iron	iron	NN
12519	1156	23	pot	pot	NN
12519	1156	24	of	of	IN
12519	1156	25	water	water	NN
12519	1156	26	--	--	:
12519	1156	27	take	take	VB
12519	1156	28	care	care	NN
12519	1156	29	that	that	IN
12519	1156	30	no	no	DT
12519	1156	31	water	water	NN
12519	1156	32	gets	get	VBZ
12519	1156	33	in	in	IN
12519	1156	34	:	:	:
12519	1156	35	when	when	WRB
12519	1156	36	the	the	DT
12519	1156	37	currants	currant	NNS
12519	1156	38	have	have	VBP
12519	1156	39	yielded	yield	VBN
12519	1156	40	their	-PRON-	PRP$
12519	1156	41	juice	juice	NN
12519	1156	42	,	,	,
12519	1156	43	pour	pour	VB
12519	1156	44	them	-PRON-	PRP
12519	1156	45	into	into	IN
12519	1156	46	a	a	DT
12519	1156	47	jelly	jelly	JJ
12519	1156	48	bag	bag	NN
12519	1156	49	--	--	:
12519	1156	50	let	let	VB
12519	1156	51	it	-PRON-	PRP
12519	1156	52	run	run	VB
12519	1156	53	as	as	RB
12519	1156	54	long	long	RB
12519	1156	55	as	as	IN
12519	1156	56	it	-PRON-	PRP
12519	1156	57	will	will	MD
12519	1156	58	without	without	IN
12519	1156	59	pressing	pressing	NN
12519	1156	60	,	,	,
12519	1156	61	which	which	WDT
12519	1156	62	must	must	MD
12519	1156	63	be	be	VB
12519	1156	64	reserved	reserve	VBN
12519	1156	65	for	for	IN
12519	1156	66	the	the	DT
12519	1156	67	best	good	JJS
12519	1156	68	jelly	jelly	NN
12519	1156	69	;	;	:
12519	1156	70	you	-PRON-	PRP
12519	1156	71	may	may	MD
12519	1156	72	then	then	RB
12519	1156	73	squeeze	squeeze	VB
12519	1156	74	the	the	DT
12519	1156	75	bag	bag	NN
12519	1156	76	to	to	TO
12519	1156	77	make	make	VB
12519	1156	78	inferior	inferior	JJ
12519	1156	79	kind	kind	NN
12519	1156	80	.	.	.
12519	1157	1	To	to	IN
12519	1157	2	each	each	DT
12519	1157	3	pint	pint	NN
12519	1157	4	of	of	IN
12519	1157	5	this	this	DT
12519	1157	6	juice	juice	NN
12519	1157	7	,	,	,
12519	1157	8	put	put	VB
12519	1157	9	one	one	CD
12519	1157	10	pound	pound	NN
12519	1157	11	of	of	IN
12519	1157	12	loaf	loaf	NN
12519	1157	13	sugar	sugar	NN
12519	1157	14	powdered	powder	VBN
12519	1157	15	--	--	:
12519	1157	16	boil	boil	VB
12519	1157	17	it	-PRON-	PRP
12519	1157	18	fifteen	fifteen	CD
12519	1157	19	or	or	CC
12519	1157	20	twenty	twenty	CD
12519	1157	21	minutes	minute	NNS
12519	1157	22	--	--	:
12519	1157	23	skim	skim	VBP
12519	1157	24	it	-PRON-	PRP
12519	1157	25	clean	clean	JJ
12519	1157	26	,	,	,
12519	1157	27	and	and	CC
12519	1157	28	put	put	VBD
12519	1157	29	it	-PRON-	PRP
12519	1157	30	in	in	IN
12519	1157	31	glasses	glass	NNS
12519	1157	32	;	;	:
12519	1157	33	expose	expose	VB
12519	1157	34	them	-PRON-	PRP
12519	1157	35	daily	daily	RB
12519	1157	36	to	to	IN
12519	1157	37	the	the	DT
12519	1157	38	sun	sun	NN
12519	1157	39	to	to	TO
12519	1157	40	prevent	prevent	VB
12519	1157	41	fermentation	fermentation	NN
12519	1157	42	.	.	.
12519	1158	1	*	*	NFP
12519	1158	2	*	*	NFP
12519	1158	3	*	*	NFP
12519	1158	4	*	*	NFP
12519	1158	5	*	*	NFP
12519	1158	6	QUINCE	QUINCE	NNP
12519	1158	7	JELLY	JELLY	NNP
12519	1158	8	.	.	.
12519	1159	1	Prepare	prepare	VB
12519	1159	2	the	the	DT
12519	1159	3	quinces	quince	NNS
12519	1159	4	as	as	IN
12519	1159	5	before	before	RB
12519	1159	6	directed	direct	VBN
12519	1159	7	,	,	,
12519	1159	8	take	take	VB
12519	1159	9	off	off	RP
12519	1159	10	the	the	DT
12519	1159	11	stems	stem	NNS
12519	1159	12	and	and	CC
12519	1159	13	blossoms	blossom	NNS
12519	1159	14	,	,	,
12519	1159	15	wash	wash	VB
12519	1159	16	them	-PRON-	PRP
12519	1159	17	clean	clean	JJ
12519	1159	18	,	,	,
12519	1159	19	and	and	CC
12519	1159	20	cut	cut	VBD
12519	1159	21	them	-PRON-	PRP
12519	1159	22	in	in	IN
12519	1159	23	slices	slice	NNS
12519	1159	24	without	without	IN
12519	1159	25	paring	paring	NN
12519	1159	26	;	;	:
12519	1159	27	fill	fill	VB
12519	1159	28	the	the	DT
12519	1159	29	pan	pan	NN
12519	1159	30	,	,	,
12519	1159	31	and	and	CC
12519	1159	32	pour	pour	VB
12519	1159	33	in	in	IN
12519	1159	34	water	water	NN
12519	1159	35	to	to	TO
12519	1159	36	cover	cover	VB
12519	1159	37	them	-PRON-	PRP
12519	1159	38	--	--	:
12519	1159	39	stew	stew	VB
12519	1159	40	them	-PRON-	PRP
12519	1159	41	gently	gently	RB
12519	1159	42	,	,	,
12519	1159	43	putting	put	VBG
12519	1159	44	in	in	RP
12519	1159	45	a	a	DT
12519	1159	46	little	little	JJ
12519	1159	47	water	water	NN
12519	1159	48	occasionally	occasionally	RB
12519	1159	49	till	till	IN
12519	1159	50	they	-PRON-	PRP
12519	1159	51	are	be	VBP
12519	1159	52	soft	soft	JJ
12519	1159	53	;	;	:
12519	1159	54	then	then	RB
12519	1159	55	pour	pour	VB
12519	1159	56	them	-PRON-	PRP
12519	1159	57	into	into	IN
12519	1159	58	a	a	DT
12519	1159	59	jelly	jelly	JJ
12519	1159	60	bag	bag	NN
12519	1159	61	;	;	:
12519	1159	62	let	let	VB
12519	1159	63	all	all	PDT
12519	1159	64	the	the	DT
12519	1159	65	liquor	liquor	NN
12519	1159	66	run	run	VB
12519	1159	67	through	through	RB
12519	1159	68	without	without	IN
12519	1159	69	pressing	press	VBG
12519	1159	70	it	-PRON-	PRP
12519	1159	71	,	,	,
12519	1159	72	which	which	WDT
12519	1159	73	must	must	MD
12519	1159	74	be	be	VB
12519	1159	75	set	set	VBN
12519	1159	76	aside	aside	RB
12519	1159	77	for	for	IN
12519	1159	78	the	the	DT
12519	1159	79	best	good	JJS
12519	1159	80	jelly	jelly	NN
12519	1159	81	;	;	:
12519	1159	82	to	to	IN
12519	1159	83	each	each	DT
12519	1159	84	pint	pint	NN
12519	1159	85	of	of	IN
12519	1159	86	this	this	DT
12519	1159	87	,	,	,
12519	1159	88	put	put	VB
12519	1159	89	a	a	DT
12519	1159	90	pound	pound	NN
12519	1159	91	of	of	IN
12519	1159	92	loaf	loaf	NN
12519	1159	93	sugar	sugar	NN
12519	1159	94	pounded	pound	VBD
12519	1159	95	,	,	,
12519	1159	96	and	and	CC
12519	1159	97	boil	boil	VB
12519	1159	98	it	-PRON-	PRP
12519	1159	99	to	to	IN
12519	1159	100	a	a	DT
12519	1159	101	jelly	jelly	NN
12519	1159	102	.	.	.
12519	1160	1	The	the	DT
12519	1160	2	bag	bag	NN
12519	1160	3	may	may	MD
12519	1160	4	be	be	VB
12519	1160	5	squeezed	squeeze	VBN
12519	1160	6	for	for	IN
12519	1160	7	an	an	DT
12519	1160	8	inferior	inferior	JJ
12519	1160	9	,	,	,
12519	1160	10	but	but	CC
12519	1160	11	a	a	DT
12519	1160	12	very	very	RB
12519	1160	13	nice	nice	JJ
12519	1160	14	jelly	jelly	NN
12519	1160	15	.	.	.
12519	1161	1	*	*	NFP
12519	1161	2	*	*	NFP
12519	1161	3	*	*	NFP
12519	1161	4	*	*	NFP
12519	1161	5	*	*	NFP
12519	1161	6	QUINCE	QUINCE	NNP
12519	1161	7	MARMALADE	MARMALADE	NNP
12519	1161	8	.	.	.
12519	1162	1	Boil	Boil	NNP
12519	1162	2	the	the	DT
12519	1162	3	quinces	quince	NNS
12519	1162	4	in	in	IN
12519	1162	5	water	water	NN
12519	1162	6	until	until	IN
12519	1162	7	soft	soft	JJ
12519	1162	8	,	,	,
12519	1162	9	let	let	VB
12519	1162	10	them	-PRON-	PRP
12519	1162	11	cool	cool	VB
12519	1162	12	,	,	,
12519	1162	13	and	and	CC
12519	1162	14	rub	rub	VB
12519	1162	15	all	all	PDT
12519	1162	16	the	the	DT
12519	1162	17	pulp	pulp	NN
12519	1162	18	through	through	IN
12519	1162	19	a	a	DT
12519	1162	20	sieve	sieve	NN
12519	1162	21	:	:	:
12519	1162	22	put	put	VB
12519	1162	23	two	two	CD
12519	1162	24	pounds	pound	NNS
12519	1162	25	of	of	IN
12519	1162	26	it	-PRON-	PRP
12519	1162	27	to	to	IN
12519	1162	28	one	one	CD
12519	1162	29	of	of	IN
12519	1162	30	sugar	sugar	NN
12519	1162	31	,	,	,
12519	1162	32	pound	pound	VB
12519	1162	33	a	a	DT
12519	1162	34	little	little	JJ
12519	1162	35	cochineal	cochineal	NN
12519	1162	36	,	,	,
12519	1162	37	sift	sift	VBP
12519	1162	38	in	in	IN
12519	1162	39	through	through	IN
12519	1162	40	fine	fine	JJ
12519	1162	41	muslin	muslin	NN
12519	1162	42	,	,	,
12519	1162	43	and	and	CC
12519	1162	44	mix	mix	VB
12519	1162	45	it	-PRON-	PRP
12519	1162	46	with	with	IN
12519	1162	47	the	the	DT
12519	1162	48	quince	quince	NN
12519	1162	49	to	to	TO
12519	1162	50	give	give	VB
12519	1162	51	a	a	DT
12519	1162	52	colour	colour	NN
12519	1162	53	;	;	:
12519	1162	54	pick	pick	VB
12519	1162	55	out	out	RP
12519	1162	56	the	the	DT
12519	1162	57	seeds	seed	NNS
12519	1162	58	,	,	,
12519	1162	59	tie	tie	VB
12519	1162	60	them	-PRON-	PRP
12519	1162	61	in	in	IN
12519	1162	62	a	a	DT
12519	1162	63	muslin	muslin	NN
12519	1162	64	bag	bag	NN
12519	1162	65	,	,	,
12519	1162	66	and	and	CC
12519	1162	67	boil	boil	VB
12519	1162	68	them	-PRON-	PRP
12519	1162	69	with	with	IN
12519	1162	70	the	the	DT
12519	1162	71	marmalade	marmalade	NN
12519	1162	72	:	:	:
12519	1162	73	when	when	WRB
12519	1162	74	it	-PRON-	PRP
12519	1162	75	is	be	VBZ
12519	1162	76	a	a	DT
12519	1162	77	thick	thick	JJ
12519	1162	78	jelly	jelly	NN
12519	1162	79	,	,	,
12519	1162	80	take	take	VB
12519	1162	81	out	out	RP
12519	1162	82	the	the	DT
12519	1162	83	seeds	seed	NNS
12519	1162	84	,	,	,
12519	1162	85	and	and	CC
12519	1162	86	put	put	VBD
12519	1162	87	it	-PRON-	PRP
12519	1162	88	in	in	IN
12519	1162	89	pots	pot	NNS
12519	1162	90	.	.	.
12519	1163	1	*	*	NFP
12519	1163	2	*	*	NFP
12519	1163	3	*	*	NFP
12519	1163	4	*	*	NFP
12519	1163	5	*	*	NFP
12519	1163	6	CHERRIES	cherry	NNS
12519	1163	7	.	.	.
12519	1164	1	The	the	DT
12519	1164	2	most	most	RBS
12519	1164	3	beautiful	beautiful	JJ
12519	1164	4	cherries	cherry	NNS
12519	1164	5	to	to	TO
12519	1164	6	preserve	preserve	VB
12519	1164	7	,	,	,
12519	1164	8	are	be	VBP
12519	1164	9	the	the	DT
12519	1164	10	carnation	carnation	NN
12519	1164	11	and	and	CC
12519	1164	12	common	common	JJ
12519	1164	13	light	light	NN
12519	1164	14	red	red	NN
12519	1164	15	,	,	,
12519	1164	16	with	with	IN
12519	1164	17	short	short	JJ
12519	1164	18	stems	stem	NNS
12519	1164	19	;	;	:
12519	1164	20	select	select	VB
12519	1164	21	the	the	DT
12519	1164	22	finest	fine	JJS
12519	1164	23	that	that	WDT
12519	1164	24	are	be	VBP
12519	1164	25	not	not	RB
12519	1164	26	too	too	RB
12519	1164	27	ripe	ripe	JJ
12519	1164	28	;	;	:
12519	1164	29	take	take	VB
12519	1164	30	an	an	DT
12519	1164	31	equal	equal	JJ
12519	1164	32	weight	weight	NN
12519	1164	33	with	with	IN
12519	1164	34	the	the	DT
12519	1164	35	cherries	cherry	NNS
12519	1164	36	of	of	IN
12519	1164	37	double	double	JJ
12519	1164	38	refined	refined	JJ
12519	1164	39	sugar	sugar	NN
12519	1164	40	,	,	,
12519	1164	41	make	make	VB
12519	1164	42	it	-PRON-	PRP
12519	1164	43	into	into	IN
12519	1164	44	a	a	DT
12519	1164	45	syrup	syrup	NN
12519	1164	46	,	,	,
12519	1164	47	and	and	CC
12519	1164	48	preserve	preserve	VB
12519	1164	49	them	-PRON-	PRP
12519	1164	50	without	without	IN
12519	1164	51	stoning	stoning	NN
12519	1164	52	,	,	,
12519	1164	53	and	and	CC
12519	1164	54	with	with	IN
12519	1164	55	the	the	DT
12519	1164	56	stems	stem	NNS
12519	1164	57	on	on	RP
12519	1164	58	;	;	:
12519	1164	59	if	if	IN
12519	1164	60	they	-PRON-	PRP
12519	1164	61	be	be	VBP
12519	1164	62	done	do	VBN
12519	1164	63	carefully	carefully	RB
12519	1164	64	,	,	,
12519	1164	65	and	and	CC
12519	1164	66	the	the	DT
12519	1164	67	"	"	``
12519	1164	68	Directions	Directions	NNPS
12519	1164	69	for	for	IN
12519	1164	70	preserving	preserve	VBG
12519	1164	71	"	"	``
12519	1164	72	closely	closely	RB
12519	1164	73	attended	attended	JJ
12519	1164	74	to	to	TO
12519	1164	75	,	,	,
12519	1164	76	the	the	DT
12519	1164	77	stems	stem	NNS
12519	1164	78	will	will	MD
12519	1164	79	not	not	RB
12519	1164	80	come	come	VB
12519	1164	81	off	off	RP
12519	1164	82	,	,	,
12519	1164	83	and	and	CC
12519	1164	84	they	-PRON-	PRP
12519	1164	85	will	will	MD
12519	1164	86	be	be	VB
12519	1164	87	so	so	RB
12519	1164	88	transparent	transparent	JJ
12519	1164	89	that	that	IN
12519	1164	90	the	the	DT
12519	1164	91	stones	stone	NNS
12519	1164	92	may	may	MD
12519	1164	93	be	be	VB
12519	1164	94	seen	see	VBN
12519	1164	95	.	.	.
12519	1165	1	*	*	NFP
12519	1165	2	*	*	NFP
12519	1165	3	*	*	NFP
12519	1165	4	*	*	NFP
12519	1165	5	*	*	NFP
12519	1165	6	MORELLO	MORELLO	NNP
12519	1165	7	CHERRIES	cherry	NNS
12519	1165	8	.	.	.
12519	1166	1	Take	take	VB
12519	1166	2	out	out	RP
12519	1166	3	the	the	DT
12519	1166	4	stones	stone	NNS
12519	1166	5	with	with	IN
12519	1166	6	a	a	DT
12519	1166	7	quill	quill	NN
12519	1166	8	over	over	IN
12519	1166	9	a	a	DT
12519	1166	10	deep	deep	JJ
12519	1166	11	dish	dish	NN
12519	1166	12	,	,	,
12519	1166	13	to	to	TO
12519	1166	14	save	save	VB
12519	1166	15	the	the	DT
12519	1166	16	juice	juice	NN
12519	1166	17	that	that	WDT
12519	1166	18	runs	run	VBZ
12519	1166	19	from	from	IN
12519	1166	20	them	-PRON-	PRP
12519	1166	21	;	;	:
12519	1166	22	put	put	VBN
12519	1166	23	to	to	IN
12519	1166	24	the	the	DT
12519	1166	25	juice	juice	NN
12519	1166	26	a	a	DT
12519	1166	27	pound	pound	NN
12519	1166	28	of	of	IN
12519	1166	29	sugar	sugar	NN
12519	1166	30	for	for	IN
12519	1166	31	each	each	DT
12519	1166	32	pound	pound	NN
12519	1166	33	of	of	IN
12519	1166	34	cherries	cherry	NNS
12519	1166	35	,	,	,
12519	1166	36	weighed	weigh	VBD
12519	1166	37	after	after	IN
12519	1166	38	they	-PRON-	PRP
12519	1166	39	are	be	VBP
12519	1166	40	stoned	stone	VBN
12519	1166	41	;	;	:
12519	1166	42	boil	boil	NNP
12519	1166	43	and	and	CC
12519	1166	44	skim	skim	NNP
12519	1166	45	the	the	DT
12519	1166	46	syrup	syrup	NN
12519	1166	47	,	,	,
12519	1166	48	then	then	RB
12519	1166	49	put	put	VBD
12519	1166	50	in	in	IN
12519	1166	51	the	the	DT
12519	1166	52	fruit	fruit	NN
12519	1166	53	,	,	,
12519	1166	54	and	and	CC
12519	1166	55	stew	stew	NN
12519	1166	56	till	till	IN
12519	1166	57	quite	quite	RB
12519	1166	58	clear	clear	JJ
12519	1166	59	.	.	.
12519	1167	1	*	*	NFP
12519	1167	2	*	*	NFP
12519	1167	3	*	*	NFP
12519	1167	4	*	*	NFP
12519	1167	5	*	*	NFP
12519	1167	6	TO	to	IN
12519	1167	7	DRY	DRY	NNP
12519	1167	8	CHERRIES	cherry	NNS
12519	1167	9	.	.	.
12519	1168	1	Stone	stone	VB
12519	1168	2	them	-PRON-	PRP
12519	1168	3	,	,	,
12519	1168	4	and	and	CC
12519	1168	5	save	save	VB
12519	1168	6	the	the	DT
12519	1168	7	juice	juice	NN
12519	1168	8	:	:	:
12519	1168	9	weigh	weigh	VB
12519	1168	10	the	the	DT
12519	1168	11	cherries	cherry	NNS
12519	1168	12	,	,	,
12519	1168	13	and	and	CC
12519	1168	14	allow	allow	VB
12519	1168	15	one	one	CD
12519	1168	16	pound	pound	NN
12519	1168	17	of	of	IN
12519	1168	18	good	good	JJ
12519	1168	19	brown	brown	JJ
12519	1168	20	sugar	sugar	NN
12519	1168	21	to	to	IN
12519	1168	22	three	three	CD
12519	1168	23	of	of	IN
12519	1168	24	the	the	DT
12519	1168	25	fruit	fruit	NN
12519	1168	26	;	;	:
12519	1168	27	boil	boil	VB
12519	1168	28	it	-PRON-	PRP
12519	1168	29	with	with	IN
12519	1168	30	the	the	DT
12519	1168	31	juice	juice	NN
12519	1168	32	,	,	,
12519	1168	33	put	put	VBD
12519	1168	34	the	the	DT
12519	1168	35	cherries	cherry	NNS
12519	1168	36	in	in	IN
12519	1168	37	,	,	,
12519	1168	38	stew	stew	VBP
12519	1168	39	them	-PRON-	PRP
12519	1168	40	fifteen	fifteen	CD
12519	1168	41	or	or	CC
12519	1168	42	twenty	twenty	CD
12519	1168	43	minutes	minute	NNS
12519	1168	44	,	,	,
12519	1168	45	take	take	VB
12519	1168	46	them	-PRON-	PRP
12519	1168	47	out	out	RP
12519	1168	48	,	,	,
12519	1168	49	drain	drain	VB
12519	1168	50	off	off	RP
12519	1168	51	the	the	DT
12519	1168	52	syrup	syrup	NN
12519	1168	53	,	,	,
12519	1168	54	and	and	CC
12519	1168	55	lay	lie	VBD
12519	1168	56	the	the	DT
12519	1168	57	cherries	cherry	NNS
12519	1168	58	in	in	IN
12519	1168	59	dishes	dish	NNS
12519	1168	60	to	to	TO
12519	1168	61	dry	dry	VB
12519	1168	62	in	in	IN
12519	1168	63	the	the	DT
12519	1168	64	sun	sun	NN
12519	1168	65	;	;	:
12519	1168	66	keep	keep	VB
12519	1168	67	the	the	DT
12519	1168	68	syrup	syrup	NN
12519	1168	69	to	to	TO
12519	1168	70	pour	pour	VB
12519	1168	71	over	over	RP
12519	1168	72	a	a	DT
12519	1168	73	little	little	JJ
12519	1168	74	at	at	IN
12519	1168	75	a	a	DT
12519	1168	76	time	time	NN
12519	1168	77	,	,	,
12519	1168	78	as	as	IN
12519	1168	79	it	-PRON-	PRP
12519	1168	80	dries	dry	VBZ
12519	1168	81	on	on	IN
12519	1168	82	the	the	DT
12519	1168	83	cherries	cherry	NNS
12519	1168	84	,	,	,
12519	1168	85	which	which	WDT
12519	1168	86	must	must	MD
12519	1168	87	be	be	VB
12519	1168	88	frequently	frequently	RB
12519	1168	89	turned	turn	VBN
12519	1168	90	over	over	RP
12519	1168	91	;	;	:
12519	1168	92	when	when	WRB
12519	1168	93	all	all	PDT
12519	1168	94	the	the	DT
12519	1168	95	syrup	syrup	NN
12519	1168	96	is	be	VBZ
12519	1168	97	used	use	VBN
12519	1168	98	,	,	,
12519	1168	99	put	put	VB
12519	1168	100	the	the	DT
12519	1168	101	cherries	cherry	NNS
12519	1168	102	away	away	RB
12519	1168	103	in	in	IN
12519	1168	104	pots	pot	NNS
12519	1168	105	,	,	,
12519	1168	106	sprinkling	sprinkle	VBG
12519	1168	107	a	a	DT
12519	1168	108	little	little	JJ
12519	1168	109	powdered	powdered	JJ
12519	1168	110	loaf	loaf	NN
12519	1168	111	sugar	sugar	NN
12519	1168	112	between	between	IN
12519	1168	113	the	the	DT
12519	1168	114	layers	layer	NNS
12519	1168	115	.	.	.
12519	1169	1	They	-PRON-	PRP
12519	1169	2	make	make	VBP
12519	1169	3	excellent	excellent	JJ
12519	1169	4	pies	pie	NNS
12519	1169	5	,	,	,
12519	1169	6	puddings	pudding	NNS
12519	1169	7	,	,	,
12519	1169	8	and	and	CC
12519	1169	9	charlottes	charlotte	NNS
12519	1169	10	.	.	.
12519	1170	1	*	*	NFP
12519	1170	2	*	*	NFP
12519	1170	3	*	*	NFP
12519	1170	4	*	*	NFP
12519	1170	5	*	*	NFP
12519	1170	6	RASPBERRY	raspberry	NN
12519	1170	7	JAM	JAM	NNP
12519	1170	8	.	.	.
12519	1171	1	To	to	IN
12519	1171	2	each	each	DT
12519	1171	3	pound	pound	NN
12519	1171	4	of	of	IN
12519	1171	5	ripe	ripe	JJ
12519	1171	6	red	red	JJ
12519	1171	7	or	or	CC
12519	1171	8	English	english	JJ
12519	1171	9	raspberries	raspberry	NNS
12519	1171	10	,	,	,
12519	1171	11	put	put	VB
12519	1171	12	one	one	CD
12519	1171	13	pound	pound	NN
12519	1171	14	of	of	IN
12519	1171	15	loaf	loaf	NN
12519	1171	16	sugar	sugar	NN
12519	1171	17	--	--	:
12519	1171	18	stir	stir	VB
12519	1171	19	it	-PRON-	PRP
12519	1171	20	frequently	frequently	RB
12519	1171	21	,	,	,
12519	1171	22	and	and	CC
12519	1171	23	stew	stew	JJ
12519	1171	24	till	till	IN
12519	1171	25	it	-PRON-	PRP
12519	1171	26	is	be	VBZ
12519	1171	27	a	a	DT
12519	1171	28	thick	thick	JJ
12519	1171	29	jelly	jelly	NN
12519	1171	30	.	.	.
12519	1172	1	*	*	NFP
12519	1172	2	*	*	NFP
12519	1172	3	*	*	NFP
12519	1172	4	*	*	NFP
12519	1172	5	*	*	NFP
12519	1172	6	TO	to	IN
12519	1172	7	PRESERVE	PRESERVE	NNP
12519	1172	8	STRAWBERRIES	STRAWBERRIES	NNP
12519	1172	9	.	.	.
12519	1173	1	Get	get	VB
12519	1173	2	the	the	DT
12519	1173	3	largest	large	JJS
12519	1173	4	strawberries	strawberry	NNS
12519	1173	5	before	before	IN
12519	1173	6	they	-PRON-	PRP
12519	1173	7	are	be	VBP
12519	1173	8	too	too	RB
12519	1173	9	ripe	ripe	JJ
12519	1173	10	;	;	:
12519	1173	11	have	have	VB
12519	1173	12	the	the	DT
12519	1173	13	best	good	JJS
12519	1173	14	loaf	loaf	NN
12519	1173	15	sugar	sugar	NN
12519	1173	16	,	,	,
12519	1173	17	one	one	CD
12519	1173	18	pound	pound	NN
12519	1173	19	to	to	IN
12519	1173	20	each	each	DT
12519	1173	21	of	of	IN
12519	1173	22	strawberries	strawberry	NNS
12519	1173	23	--	--	:
12519	1173	24	stew	stew	VB
12519	1173	25	them	-PRON-	PRP
12519	1173	26	very	very	RB
12519	1173	27	gently	gently	RB
12519	1173	28	,	,	,
12519	1173	29	taking	take	VBG
12519	1173	30	them	-PRON-	PRP
12519	1173	31	out	out	RP
12519	1173	32	to	to	TO
12519	1173	33	cool	cool	VB
12519	1173	34	frequently	frequently	RB
12519	1173	35	,	,	,
12519	1173	36	that	that	IN
12519	1173	37	they	-PRON-	PRP
12519	1173	38	may	may	MD
12519	1173	39	not	not	RB
12519	1173	40	be	be	VB
12519	1173	41	mashed	mash	VBN
12519	1173	42	;	;	:
12519	1173	43	when	when	WRB
12519	1173	44	they	-PRON-	PRP
12519	1173	45	look	look	VBP
12519	1173	46	clear	clear	JJ
12519	1173	47	,	,	,
12519	1173	48	they	-PRON-	PRP
12519	1173	49	are	be	VBP
12519	1173	50	done	do	VBN
12519	1173	51	enough	enough	RB
12519	1173	52	.	.	.
12519	1174	1	*	*	NFP
12519	1174	2	*	*	NFP
12519	1174	3	*	*	NFP
12519	1174	4	*	*	NFP
12519	1174	5	*	*	NFP
12519	1174	6	STRAWBERRY	strawberry	NN
12519	1174	7	JAM	JAM	NNP
12519	1174	8	.	.	.
12519	1175	1	Is	be	VBZ
12519	1175	2	made	make	VBN
12519	1175	3	in	in	IN
12519	1175	4	the	the	DT
12519	1175	5	same	same	JJ
12519	1175	6	manner	manner	NN
12519	1175	7	as	as	IN
12519	1175	8	the	the	DT
12519	1175	9	raspberry	raspberry	NN
12519	1175	10	,	,	,
12519	1175	11	and	and	CC
12519	1175	12	is	be	VBZ
12519	1175	13	very	very	RB
12519	1175	14	fine	fine	JJ
12519	1175	15	to	to	TO
12519	1175	16	mix	mix	VB
12519	1175	17	with	with	IN
12519	1175	18	cream	cream	NN
12519	1175	19	for	for	IN
12519	1175	20	blanc	blanc	NN
12519	1175	21	mange	mange	NN
12519	1175	22	,	,	,
12519	1175	23	puffs	puff	NNS
12519	1175	24	,	,	,
12519	1175	25	sweet	sweet	JJ
12519	1175	26	-	-	HYPH
12519	1175	27	meat	meat	NN
12519	1175	28	puddings	pudding	NNS
12519	1175	29	,	,	,
12519	1175	30	&	&	CC
12519	1175	31	c.	c.	NNP
12519	1175	32	&	&	CC
12519	1175	33	c.	c.	NNP
12519	1175	34	*	*	NFP
12519	1175	35	*	*	NFP
12519	1175	36	*	*	NFP
12519	1175	37	*	*	NFP
12519	1175	38	*	*	NFP
12519	1175	39	GOOSEBERRIES	gooseberry	NNS
12519	1175	40	.	.	.
12519	1176	1	Select	select	JJ
12519	1176	2	young	young	JJ
12519	1176	3	gooseberries	gooseberry	NNS
12519	1176	4	,	,	,
12519	1176	5	make	make	VB
12519	1176	6	a	a	DT
12519	1176	7	syrup	syrup	NN
12519	1176	8	with	with	IN
12519	1176	9	one	one	CD
12519	1176	10	pound	pound	NN
12519	1176	11	of	of	IN
12519	1176	12	loaf	loaf	NN
12519	1176	13	sugar	sugar	NN
12519	1176	14	to	to	IN
12519	1176	15	each	each	DT
12519	1176	16	of	of	IN
12519	1176	17	fruit	fruit	NN
12519	1176	18	;	;	:
12519	1176	19	stew	stew	VB
12519	1176	20	them	-PRON-	PRP
12519	1176	21	till	till	IN
12519	1176	22	quite	quite	RB
12519	1176	23	clear	clear	JJ
12519	1176	24	and	and	CC
12519	1176	25	the	the	DT
12519	1176	26	syrup	syrup	NN
12519	1176	27	becomes	become	VBZ
12519	1176	28	thick	thick	JJ
12519	1176	29	,	,	,
12519	1176	30	but	but	CC
12519	1176	31	do	do	VBP
12519	1176	32	not	not	RB
12519	1176	33	let	let	VB
12519	1176	34	them	-PRON-	PRP
12519	1176	35	be	be	VB
12519	1176	36	mashed	mash	VBN
12519	1176	37	.	.	.
12519	1177	1	They	-PRON-	PRP
12519	1177	2	are	be	VBP
12519	1177	3	excellent	excellent	JJ
12519	1177	4	made	make	VBN
12519	1177	5	into	into	IN
12519	1177	6	tarts	tart	NNS
12519	1177	7	--	--	:
12519	1177	8	do	do	VB
12519	1177	9	not	not	RB
12519	1177	10	cover	cover	VB
12519	1177	11	the	the	DT
12519	1177	12	pan	pan	NN
12519	1177	13	while	while	IN
12519	1177	14	they	-PRON-	PRP
12519	1177	15	are	be	VBP
12519	1177	16	stewing	stew	VBG
12519	1177	17	.	.	.
12519	1178	1	*	*	NFP
12519	1178	2	*	*	NFP
12519	1178	3	*	*	NFP
12519	1178	4	*	*	NFP
12519	1178	5	*	*	NFP
12519	1178	6	APRICOTS	APRICOTS	NNP
12519	1178	7	IN	in	IN
12519	1178	8	BRANDY	BRANDY	NNP
12519	1178	9	.	.	.
12519	1179	1	Take	take	VB
12519	1179	2	freshly	freshly	RB
12519	1179	3	gathered	gather	VBN
12519	1179	4	apricots	apricot	NNS
12519	1179	5	not	not	RB
12519	1179	6	too	too	RB
12519	1179	7	ripe	ripe	JJ
12519	1179	8	;	;	:
12519	1179	9	to	to	TO
12519	1179	10	half	half	PDT
12519	1179	11	their	-PRON-	PRP$
12519	1179	12	weight	weight	NN
12519	1179	13	of	of	IN
12519	1179	14	loaf	loaf	NN
12519	1179	15	sugar	sugar	NN
12519	1179	16	,	,	,
12519	1179	17	add	add	VB
12519	1179	18	as	as	RB
12519	1179	19	much	much	JJ
12519	1179	20	water	water	NN
12519	1179	21	as	as	IN
12519	1179	22	will	will	MD
12519	1179	23	cover	cover	VB
12519	1179	24	the	the	DT
12519	1179	25	fruit	fruit	NN
12519	1179	26	;	;	:
12519	1179	27	boil	boil	NNP
12519	1179	28	and	and	CC
12519	1179	29	skim	skim	VB
12519	1179	30	it	-PRON-	PRP
12519	1179	31	:	:	:
12519	1179	32	then	then	RB
12519	1179	33	put	put	VB
12519	1179	34	in	in	RP
12519	1179	35	the	the	DT
12519	1179	36	apricots	apricot	NNS
12519	1179	37	,	,	,
12519	1179	38	and	and	CC
12519	1179	39	let	let	VB
12519	1179	40	them	-PRON-	PRP
12519	1179	41	remain	remain	VB
12519	1179	42	five	five	CD
12519	1179	43	or	or	CC
12519	1179	44	six	six	CD
12519	1179	45	minutes	minute	NNS
12519	1179	46	:	:	:
12519	1179	47	take	take	VB
12519	1179	48	them	-PRON-	PRP
12519	1179	49	up	up	RP
12519	1179	50	without	without	IN
12519	1179	51	syrup	syrup	NN
12519	1179	52	,	,	,
12519	1179	53	and	and	CC
12519	1179	54	lay	lie	VBD
12519	1179	55	them	-PRON-	PRP
12519	1179	56	on	on	IN
12519	1179	57	dishes	dish	NNS
12519	1179	58	to	to	TO
12519	1179	59	cool	cool	VB
12519	1179	60	;	;	:
12519	1179	61	boil	boil	VB
12519	1179	62	the	the	DT
12519	1179	63	syrup	syrup	NN
12519	1179	64	till	till	IN
12519	1179	65	reduced	reduce	VBN
12519	1179	66	one	one	CD
12519	1179	67	half	half	NN
12519	1179	68	;	;	:
12519	1179	69	when	when	WRB
12519	1179	70	the	the	DT
12519	1179	71	apricots	apricot	NNS
12519	1179	72	are	be	VBP
12519	1179	73	cold	cold	JJ
12519	1179	74	,	,	,
12519	1179	75	put	put	VB
12519	1179	76	them	-PRON-	PRP
12519	1179	77	in	in	IN
12519	1179	78	bottles	bottle	NNS
12519	1179	79	,	,	,
12519	1179	80	and	and	CC
12519	1179	81	cover	cover	VB
12519	1179	82	them	-PRON-	PRP
12519	1179	83	with	with	IN
12519	1179	84	equal	equal	JJ
12519	1179	85	quantities	quantity	NNS
12519	1179	86	of	of	IN
12519	1179	87	syrup	syrup	NN
12519	1179	88	and	and	CC
12519	1179	89	French	french	JJ
12519	1179	90	brandy	brandy	NN
12519	1179	91	.	.	.
12519	1180	1	If	if	IN
12519	1180	2	the	the	DT
12519	1180	3	apricots	apricot	NNS
12519	1180	4	be	be	VBP
12519	1180	5	cling	cle	VBG
12519	1180	6	-	-	HYPH
12519	1180	7	stones	stone	NNS
12519	1180	8	,	,	,
12519	1180	9	they	-PRON-	PRP
12519	1180	10	will	will	MD
12519	1180	11	require	require	VB
12519	1180	12	more	more	RBR
12519	1180	13	scalding	scalding	NN
12519	1180	14	.	.	.
12519	1181	1	*	*	NFP
12519	1181	2	*	*	NFP
12519	1181	3	*	*	NFP
12519	1181	4	*	*	NFP
12519	1181	5	*	*	NFP
12519	1181	6	PEACHES	PEACHES	NNP
12519	1181	7	IN	in	IN
12519	1181	8	BRANDY	BRANDY	NNP
12519	1181	9	.	.	.
12519	1182	1	Get	get	VB
12519	1182	2	yellow	yellow	JJ
12519	1182	3	soft	soft	JJ
12519	1182	4	peaches	peach	NNS
12519	1182	5	,	,	,
12519	1182	6	perfectly	perfectly	RB
12519	1182	7	free	free	JJ
12519	1182	8	from	from	IN
12519	1182	9	defect	defect	JJ
12519	1182	10	and	and	CC
12519	1182	11	newly	newly	RB
12519	1182	12	gathered	gather	VBN
12519	1182	13	,	,	,
12519	1182	14	but	but	CC
12519	1182	15	not	not	RB
12519	1182	16	too	too	RB
12519	1182	17	ripe	ripe	JJ
12519	1182	18	;	;	:
12519	1182	19	place	place	VB
12519	1182	20	them	-PRON-	PRP
12519	1182	21	in	in	IN
12519	1182	22	a	a	DT
12519	1182	23	pot	pot	NN
12519	1182	24	,	,	,
12519	1182	25	and	and	CC
12519	1182	26	cover	cover	VB
12519	1182	27	them	-PRON-	PRP
12519	1182	28	with	with	IN
12519	1182	29	cold	cold	JJ
12519	1182	30	weak	weak	JJ
12519	1182	31	lye	lye	NNS
12519	1182	32	;	;	:
12519	1182	33	turn	turn	VB
12519	1182	34	over	over	RP
12519	1182	35	those	those	DT
12519	1182	36	that	that	WDT
12519	1182	37	float	float	VBP
12519	1182	38	frequently	frequently	RB
12519	1182	39	,	,	,
12519	1182	40	that	that	IN
12519	1182	41	the	the	DT
12519	1182	42	lye	lye	NNP
12519	1182	43	may	may	MD
12519	1182	44	act	act	VB
12519	1182	45	equally	equally	RB
12519	1182	46	on	on	IN
12519	1182	47	them	-PRON-	PRP
12519	1182	48	;	;	:
12519	1182	49	at	at	IN
12519	1182	50	the	the	DT
12519	1182	51	end	end	NN
12519	1182	52	of	of	IN
12519	1182	53	an	an	DT
12519	1182	54	hour	hour	NN
12519	1182	55	take	take	VB
12519	1182	56	them	-PRON-	PRP
12519	1182	57	out	out	RP
12519	1182	58	,	,	,
12519	1182	59	wipe	wipe	VB
12519	1182	60	them	-PRON-	PRP
12519	1182	61	carefully	carefully	RB
12519	1182	62	with	with	IN
12519	1182	63	a	a	DT
12519	1182	64	soft	soft	JJ
12519	1182	65	cloth	cloth	NN
12519	1182	66	to	to	TO
12519	1182	67	get	get	VB
12519	1182	68	off	off	RP
12519	1182	69	the	the	DT
12519	1182	70	down	down	NN
12519	1182	71	and	and	CC
12519	1182	72	skin	skin	NN
12519	1182	73	,	,	,
12519	1182	74	and	and	CC
12519	1182	75	lay	lie	VBD
12519	1182	76	them	-PRON-	PRP
12519	1182	77	in	in	IN
12519	1182	78	cold	cold	JJ
12519	1182	79	water	water	NN
12519	1182	80	;	;	:
12519	1182	81	make	make	VB
12519	1182	82	a	a	DT
12519	1182	83	syrup	syrup	NN
12519	1182	84	as	as	IN
12519	1182	85	for	for	IN
12519	1182	86	the	the	DT
12519	1182	87	apricots	apricot	NNS
12519	1182	88	,	,	,
12519	1182	89	and	and	CC
12519	1182	90	proceed	proceed	VB
12519	1182	91	in	in	IN
12519	1182	92	the	the	DT
12519	1182	93	same	same	JJ
12519	1182	94	manner	manner	NN
12519	1182	95	,	,	,
12519	1182	96	only	only	RB
12519	1182	97	scald	scald	NNP
12519	1182	98	the	the	DT
12519	1182	99	peaches	peach	NNS
12519	1182	100	more	more	RBR
12519	1182	101	.	.	.
12519	1183	1	*	*	NFP
12519	1183	2	*	*	NFP
12519	1183	3	*	*	NFP
12519	1183	4	*	*	NFP
12519	1183	5	*	*	NFP
12519	1183	6	CHERRIES	cherry	NNS
12519	1183	7	IN	in	IN
12519	1183	8	BRANDY	BRANDY	NNP
12519	1183	9	.	.	.
12519	1184	1	Get	get	VB
12519	1184	2	the	the	DT
12519	1184	3	short	short	JJ
12519	1184	4	stemmed	stem	VBN
12519	1184	5	bright	bright	JJ
12519	1184	6	red	red	JJ
12519	1184	7	cherries	cherry	NNS
12519	1184	8	in	in	IN
12519	1184	9	bunches	bunche	NNS
12519	1184	10	--	--	:
12519	1184	11	make	make	VB
12519	1184	12	a	a	DT
12519	1184	13	syrup	syrup	NN
12519	1184	14	,	,	,
12519	1184	15	with	with	IN
12519	1184	16	equal	equal	JJ
12519	1184	17	quantities	quantity	NNS
12519	1184	18	of	of	IN
12519	1184	19	sugar	sugar	NN
12519	1184	20	and	and	CC
12519	1184	21	cherries	cherry	NNS
12519	1184	22	;	;	:
12519	1184	23	scald	scald	NNP
12519	1184	24	the	the	DT
12519	1184	25	cherries	cherry	NNS
12519	1184	26	,	,	,
12519	1184	27	but	but	CC
12519	1184	28	do	do	VB
12519	1184	29	not	not	RB
12519	1184	30	let	let	VB
12519	1184	31	the	the	DT
12519	1184	32	skins	skin	NNS
12519	1184	33	crack	crack	VB
12519	1184	34	,	,	,
12519	1184	35	which	which	WDT
12519	1184	36	they	-PRON-	PRP
12519	1184	37	will	will	MD
12519	1184	38	do	do	VB
12519	1184	39	if	if	IN
12519	1184	40	the	the	DT
12519	1184	41	fruit	fruit	NN
12519	1184	42	be	be	VB
12519	1184	43	too	too	RB
12519	1184	44	ripe	ripe	JJ
12519	1184	45	.	.	.
12519	1185	1	*	*	NFP
12519	1185	2	*	*	NFP
12519	1185	3	*	*	NFP
12519	1185	4	*	*	NFP
12519	1185	5	*	*	NFP
12519	1185	6	MAGNUM	MAGNUM	NNS
12519	1185	7	BONUM	BONUM	NNP
12519	1185	8	PLUMS	plum	NNS
12519	1185	9	IN	in	IN
12519	1185	10	BRANDY	BRANDY	NNP
12519	1185	11	.	.	.
12519	1186	1	Select	select	VB
12519	1186	2	those	those	DT
12519	1186	3	that	that	WDT
12519	1186	4	are	be	VBP
12519	1186	5	free	free	JJ
12519	1186	6	from	from	IN
12519	1186	7	blemish	blemish	NNP
12519	1186	8	--	--	:
12519	1186	9	make	make	VBP
12519	1186	10	a	a	DT
12519	1186	11	syrup	syrup	NN
12519	1186	12	with	with	IN
12519	1186	13	half	half	PDT
12519	1186	14	their	-PRON-	PRP$
12519	1186	15	weight	weight	NN
12519	1186	16	of	of	IN
12519	1186	17	sugar	sugar	NN
12519	1186	18	,	,	,
12519	1186	19	and	and	CC
12519	1186	20	preserve	preserve	VB
12519	1186	21	them	-PRON-	PRP
12519	1186	22	in	in	IN
12519	1186	23	the	the	DT
12519	1186	24	same	same	JJ
12519	1186	25	manner	manner	NN
12519	1186	26	directed	direct	VBN
12519	1186	27	for	for	IN
12519	1186	28	apricots	apricot	NNS
12519	1186	29	--	--	:
12519	1186	30	green	green	JJ
12519	1186	31	gages	gage	NNS
12519	1186	32	.	.	.
12519	1187	1	The	the	DT
12519	1187	2	large	large	JJ
12519	1187	3	amber	amber	NN
12519	1187	4	,	,	,
12519	1187	5	and	and	CC
12519	1187	6	the	the	DT
12519	1187	7	blue	blue	JJ
12519	1187	8	plums	plum	NNS
12519	1187	9	,	,	,
12519	1187	10	are	be	VBP
12519	1187	11	also	also	RB
12519	1187	12	excellent	excellent	JJ
12519	1187	13	,	,	,
12519	1187	14	done	do	VBN
12519	1187	15	in	in	IN
12519	1187	16	the	the	DT
12519	1187	17	same	same	JJ
12519	1187	18	way	way	NN
12519	1187	19	.	.	.
12519	1188	1	*	*	NFP
12519	1188	2	*	*	NFP
12519	1188	3	*	*	NFP
12519	1188	4	*	*	NFP
12519	1188	5	*	*	NFP
12519	1188	6	PICKLING	pickling	NN
12519	1188	7	.	.	.
12519	1189	1	LEMON	LEMON	NNP
12519	1189	2	PICKLE	pickle	NN
12519	1189	3	.	.	.
12519	1190	1	Grate	grate	VB
12519	1190	2	the	the	DT
12519	1190	3	yellow	yellow	JJ
12519	1190	4	rind	rind	NN
12519	1190	5	from	from	IN
12519	1190	6	two	two	CD
12519	1190	7	dozen	dozen	NN
12519	1190	8	fine	fine	JJ
12519	1190	9	fresh	fresh	JJ
12519	1190	10	lemons	lemon	NNS
12519	1190	11	,	,	,
12519	1190	12	quarter	quarter	VB
12519	1190	13	them	-PRON-	PRP
12519	1190	14	but	but	CC
12519	1190	15	leave	leave	VB
12519	1190	16	them	-PRON-	PRP
12519	1190	17	whole	whole	JJ
12519	1190	18	at	at	IN
12519	1190	19	the	the	DT
12519	1190	20	bottom	bottom	NN
12519	1190	21	;	;	:
12519	1190	22	sprinkle	sprinkle	VB
12519	1190	23	salt	salt	NN
12519	1190	24	on	on	IN
12519	1190	25	them	-PRON-	PRP
12519	1190	26	,	,	,
12519	1190	27	and	and	CC
12519	1190	28	put	put	VBD
12519	1190	29	them	-PRON-	PRP
12519	1190	30	in	in	IN
12519	1190	31	the	the	DT
12519	1190	32	sun	sun	NN
12519	1190	33	every	every	DT
12519	1190	34	day	day	NN
12519	1190	35	until	until	IN
12519	1190	36	dry	dry	JJ
12519	1190	37	;	;	:
12519	1190	38	then	then	RB
12519	1190	39	brush	brush	VB
12519	1190	40	off	off	IN
12519	1190	41	the	the	DT
12519	1190	42	salt	salt	NN
12519	1190	43	,	,	,
12519	1190	44	put	put	VBD
12519	1190	45	them	-PRON-	PRP
12519	1190	46	in	in	IN
12519	1190	47	a	a	DT
12519	1190	48	pot	pot	NN
12519	1190	49	with	with	IN
12519	1190	50	one	one	CD
12519	1190	51	ounce	ounce	NN
12519	1190	52	of	of	IN
12519	1190	53	nutmegs	nutmeg	NNS
12519	1190	54	,	,	,
12519	1190	55	and	and	CC
12519	1190	56	one	one	CD
12519	1190	57	of	of	IN
12519	1190	58	mace	mace	NN
12519	1190	59	pounded	pound	VBD
12519	1190	60	;	;	:
12519	1190	61	a	a	DT
12519	1190	62	large	large	JJ
12519	1190	63	handful	handful	NN
12519	1190	64	of	of	IN
12519	1190	65	horse	horse	NN
12519	1190	66	radish	radish	NN
12519	1190	67	scraped	scrape	VBN
12519	1190	68	and	and	CC
12519	1190	69	dried	dry	VBD
12519	1190	70	two	two	CD
12519	1190	71	dozen	dozen	NN
12519	1190	72	cloves	clove	NNS
12519	1190	73	of	of	IN
12519	1190	74	garlic	garlic	NN
12519	1190	75	,	,	,
12519	1190	76	and	and	CC
12519	1190	77	a	a	DT
12519	1190	78	pint	pint	NN
12519	1190	79	of	of	IN
12519	1190	80	mustard	mustard	NN
12519	1190	81	seed	seed	NN
12519	1190	82	;	;	:
12519	1190	83	pour	pour	VB
12519	1190	84	on	on	IN
12519	1190	85	one	one	CD
12519	1190	86	gallon	gallon	NN
12519	1190	87	of	of	IN
12519	1190	88	strong	strong	JJ
12519	1190	89	vinegar	vinegar	NN
12519	1190	90	,	,	,
12519	1190	91	tie	tie	VB
12519	1190	92	the	the	DT
12519	1190	93	pot	pot	NN
12519	1190	94	close	close	RB
12519	1190	95	,	,	,
12519	1190	96	put	put	VB
12519	1190	97	a	a	DT
12519	1190	98	board	board	NN
12519	1190	99	on	on	IN
12519	1190	100	,	,	,
12519	1190	101	and	and	CC
12519	1190	102	let	let	VB
12519	1190	103	it	-PRON-	PRP
12519	1190	104	stand	stand	VB
12519	1190	105	three	three	CD
12519	1190	106	months	month	NNS
12519	1190	107	--	--	:
12519	1190	108	strain	strain	VB
12519	1190	109	it	-PRON-	PRP
12519	1190	110	,	,	,
12519	1190	111	and	and	CC
12519	1190	112	when	when	WRB
12519	1190	113	perfectly	perfectly	RB
12519	1190	114	clear	clear	JJ
12519	1190	115	,	,	,
12519	1190	116	bottle	bottle	VBP
12519	1190	117	it	-PRON-	PRP
12519	1190	118	.	.	.
12519	1191	1	*	*	NFP
12519	1191	2	*	*	NFP
12519	1191	3	*	*	NFP
12519	1191	4	*	*	NFP
12519	1191	5	*	*	NFP
12519	1191	6	TOMATO	tomato	NN
12519	1191	7	CATSUP	CATSUP	NNP
12519	1191	8	.	.	.
12519	1192	1	Gather	gather	VB
12519	1192	2	a	a	DT
12519	1192	3	peck	peck	NN
12519	1192	4	of	of	IN
12519	1192	5	tomatos	tomatos	NN
12519	1192	6	,	,	,
12519	1192	7	pick	pick	VB
12519	1192	8	out	out	RP
12519	1192	9	the	the	DT
12519	1192	10	stems	stem	NNS
12519	1192	11	,	,	,
12519	1192	12	and	and	CC
12519	1192	13	wash	wash	VB
12519	1192	14	them	-PRON-	PRP
12519	1192	15	;	;	:
12519	1192	16	put	put	VB
12519	1192	17	them	-PRON-	PRP
12519	1192	18	on	on	IN
12519	1192	19	the	the	DT
12519	1192	20	fire	fire	NN
12519	1192	21	without	without	IN
12519	1192	22	water	water	NN
12519	1192	23	,	,	,
12519	1192	24	sprinkle	sprinkle	VB
12519	1192	25	on	on	IN
12519	1192	26	a	a	DT
12519	1192	27	few	few	JJ
12519	1192	28	spoonsful	spoonsful	NN
12519	1192	29	of	of	IN
12519	1192	30	salt	salt	NN
12519	1192	31	,	,	,
12519	1192	32	let	let	VB
12519	1192	33	them	-PRON-	PRP
12519	1192	34	boil	boil	VB
12519	1192	35	steadily	steadily	RB
12519	1192	36	an	an	DT
12519	1192	37	hour	hour	NN
12519	1192	38	,	,	,
12519	1192	39	stirring	stir	VBG
12519	1192	40	them	-PRON-	PRP
12519	1192	41	frequently	frequently	RB
12519	1192	42	;	;	:
12519	1192	43	strain	strain	VB
12519	1192	44	them	-PRON-	PRP
12519	1192	45	through	through	IN
12519	1192	46	a	a	DT
12519	1192	47	colander	colander	NN
12519	1192	48	,	,	,
12519	1192	49	and	and	CC
12519	1192	50	then	then	RB
12519	1192	51	through	through	IN
12519	1192	52	a	a	DT
12519	1192	53	sieve	sieve	NN
12519	1192	54	;	;	:
12519	1192	55	put	put	VB
12519	1192	56	the	the	DT
12519	1192	57	liquid	liquid	NN
12519	1192	58	on	on	IN
12519	1192	59	the	the	DT
12519	1192	60	fire	fire	NN
12519	1192	61	with	with	IN
12519	1192	62	half	half	PDT
12519	1192	63	a	a	DT
12519	1192	64	pint	pint	NN
12519	1192	65	of	of	IN
12519	1192	66	chopped	chopped	JJ
12519	1192	67	onions	onion	NNS
12519	1192	68	,	,	,
12519	1192	69	half	half	PDT
12519	1192	70	a	a	DT
12519	1192	71	quarter	quarter	NN
12519	1192	72	of	of	IN
12519	1192	73	an	an	DT
12519	1192	74	ounce	ounce	NN
12519	1192	75	of	of	IN
12519	1192	76	mace	mace	NN
12519	1192	77	broke	break	VBD
12519	1192	78	into	into	IN
12519	1192	79	small	small	JJ
12519	1192	80	pieces	piece	NNS
12519	1192	81	;	;	:
12519	1192	82	and	and	CC
12519	1192	83	if	if	IN
12519	1192	84	not	not	RB
12519	1192	85	sufficiently	sufficiently	RB
12519	1192	86	salt	salt	NN
12519	1192	87	,	,	,
12519	1192	88	add	add	VB
12519	1192	89	a	a	DT
12519	1192	90	little	little	JJ
12519	1192	91	more	more	JJR
12519	1192	92	--	--	:
12519	1192	93	one	one	CD
12519	1192	94	table	table	NN
12519	1192	95	-	-	HYPH
12519	1192	96	spoonful	spoonful	JJ
12519	1192	97	of	of	IN
12519	1192	98	whole	whole	JJ
12519	1192	99	black	black	JJ
12519	1192	100	pepper	pepper	NN
12519	1192	101	;	;	,
12519	1192	102	boil	boil	VB
12519	1192	103	all	all	RB
12519	1192	104	together	together	RB
12519	1192	105	until	until	IN
12519	1192	106	just	just	RB
12519	1192	107	enough	enough	RB
12519	1192	108	to	to	TO
12519	1192	109	fill	fill	VB
12519	1192	110	two	two	CD
12519	1192	111	bottles	bottle	NNS
12519	1192	112	;	;	:
12519	1192	113	cork	cork	NN
12519	1192	114	it	-PRON-	PRP
12519	1192	115	tight	tight	RB
12519	1192	116	.	.	.
12519	1193	1	Make	make	VB
12519	1193	2	it	-PRON-	PRP
12519	1193	3	in	in	IN
12519	1193	4	August	August	NNP
12519	1193	5	,	,	,
12519	1193	6	in	in	IN
12519	1193	7	dry	dry	JJ
12519	1193	8	weather	weather	NN
12519	1193	9	.	.	.
12519	1194	1	*	*	NFP
12519	1194	2	*	*	NFP
12519	1194	3	*	*	NFP
12519	1194	4	*	*	NFP
12519	1194	5	*	*	NFP
12519	1194	6	TOMATO	tomato	NN
12519	1194	7	MARMALADE	MARMALADE	NNP
12519	1194	8	.	.	.
12519	1195	1	Gather	gather	VB
12519	1195	2	full	full	JJ
12519	1195	3	grown	grow	VBN
12519	1195	4	tomatos	tomatos	NN
12519	1195	5	while	while	IN
12519	1195	6	quite	quite	RB
12519	1195	7	green	green	JJ
12519	1195	8	;	;	:
12519	1195	9	take	take	VB
12519	1195	10	out	out	RP
12519	1195	11	the	the	DT
12519	1195	12	stems	stem	NNS
12519	1195	13	,	,	,
12519	1195	14	and	and	CC
12519	1195	15	stew	stew	VB
12519	1195	16	them	-PRON-	PRP
12519	1195	17	till	till	IN
12519	1195	18	soft	soft	JJ
12519	1195	19	;	;	:
12519	1195	20	rub	rub	VB
12519	1195	21	them	-PRON-	PRP
12519	1195	22	through	through	IN
12519	1195	23	a	a	DT
12519	1195	24	sieve	sieve	NN
12519	1195	25	,	,	,
12519	1195	26	put	put	VBD
12519	1195	27	the	the	DT
12519	1195	28	pulp	pulp	NN
12519	1195	29	on	on	IN
12519	1195	30	the	the	DT
12519	1195	31	fire	fire	NN
12519	1195	32	seasoned	season	VBD
12519	1195	33	highly	highly	RB
12519	1195	34	with	with	IN
12519	1195	35	pepper	pepper	NN
12519	1195	36	,	,	,
12519	1195	37	salt	salt	NN
12519	1195	38	,	,	,
12519	1195	39	and	and	CC
12519	1195	40	pounded	pound	VBD
12519	1195	41	cloves	clove	NNS
12519	1195	42	;	;	:
12519	1195	43	add	add	VB
12519	1195	44	some	some	DT
12519	1195	45	garlic	garlic	NN
12519	1195	46	,	,	,
12519	1195	47	and	and	CC
12519	1195	48	stew	stew	VB
12519	1195	49	all	all	RB
12519	1195	50	together	together	RB
12519	1195	51	till	till	IN
12519	1195	52	thick	thick	JJ
12519	1195	53	:	:	:
12519	1195	54	it	-PRON-	PRP
12519	1195	55	keeps	keep	VBZ
12519	1195	56	well	well	RB
12519	1195	57	,	,	,
12519	1195	58	and	and	CC
12519	1195	59	is	be	VBZ
12519	1195	60	excellent	excellent	JJ
12519	1195	61	for	for	IN
12519	1195	62	seasoning	seasoning	NN
12519	1195	63	gravies	gravy	NNS
12519	1195	64	,	,	,
12519	1195	65	&	&	CC
12519	1195	66	c.	c.	NNP
12519	1195	67	&	&	CC
12519	1195	68	c.	c.	NNP
12519	1195	69	*	*	NFP
12519	1195	70	*	*	NFP
12519	1195	71	*	*	NFP
12519	1195	72	*	*	NFP
12519	1195	73	*	*	NFP
12519	1195	74	TOMATO	tomato	NN
12519	1195	75	SWEET	SWEET	NNP
12519	1195	76	MARMALADE	MARMALADE	NNP
12519	1195	77	.	.	.
12519	1196	1	Prepare	prepare	VB
12519	1196	2	it	-PRON-	PRP
12519	1196	3	in	in	IN
12519	1196	4	the	the	DT
12519	1196	5	same	same	JJ
12519	1196	6	manner	manner	NN
12519	1196	7	,	,	,
12519	1196	8	mix	mix	VB
12519	1196	9	some	some	DT
12519	1196	10	loaf	loaf	NN
12519	1196	11	sugar	sugar	NN
12519	1196	12	with	with	IN
12519	1196	13	the	the	DT
12519	1196	14	pulp	pulp	NN
12519	1196	15	,	,	,
12519	1196	16	and	and	CC
12519	1196	17	stew	stew	NN
12519	1196	18	until	until	IN
12519	1196	19	it	-PRON-	PRP
12519	1196	20	is	be	VBZ
12519	1196	21	a	a	DT
12519	1196	22	stiff	stiff	JJ
12519	1196	23	jelly	jelly	NN
12519	1196	24	.	.	.
12519	1197	1	*	*	NFP
12519	1197	2	*	*	NFP
12519	1197	3	*	*	NFP
12519	1197	4	*	*	NFP
12519	1197	5	*	*	NFP
12519	1197	6	TOMATO	tomato	NN
12519	1197	7	SOY	SOY	NNP
12519	1197	8	.	.	.
12519	1198	1	Take	take	VB
12519	1198	2	a	a	DT
12519	1198	3	bushel	bushel	NN
12519	1198	4	of	of	IN
12519	1198	5	full	full	JJ
12519	1198	6	ripe	ripe	JJ
12519	1198	7	tomatos	tomatos	NN
12519	1198	8	,	,	,
12519	1198	9	cut	cut	VBD
12519	1198	10	them	-PRON-	PRP
12519	1198	11	in	in	IN
12519	1198	12	slices	slice	NNS
12519	1198	13	without	without	IN
12519	1198	14	skinning	skin	VBG
12519	1198	15	--	--	:
12519	1198	16	sprinkle	sprinkle	VB
12519	1198	17	the	the	DT
12519	1198	18	bottom	bottom	NN
12519	1198	19	of	of	IN
12519	1198	20	a	a	DT
12519	1198	21	large	large	JJ
12519	1198	22	tub	tub	NN
12519	1198	23	with	with	IN
12519	1198	24	salt	salt	NN
12519	1198	25	,	,	,
12519	1198	26	strew	strew	VBD
12519	1198	27	in	in	IN
12519	1198	28	the	the	DT
12519	1198	29	tomatos	tomatos	NN
12519	1198	30	,	,	,
12519	1198	31	and	and	CC
12519	1198	32	over	over	IN
12519	1198	33	each	each	DT
12519	1198	34	layer	layer	NN
12519	1198	35	of	of	IN
12519	1198	36	about	about	RB
12519	1198	37	two	two	CD
12519	1198	38	inches	inch	NNS
12519	1198	39	thick	thick	JJ
12519	1198	40	,	,	,
12519	1198	41	sprinkle	sprinkle	VB
12519	1198	42	half	half	PDT
12519	1198	43	a	a	DT
12519	1198	44	pint	pint	NN
12519	1198	45	of	of	IN
12519	1198	46	salt	salt	NN
12519	1198	47	,	,	,
12519	1198	48	and	and	CC
12519	1198	49	three	three	CD
12519	1198	50	onions	onion	NNS
12519	1198	51	sliced	slice	VBN
12519	1198	52	without	without	IN
12519	1198	53	taking	take	VBG
12519	1198	54	off	off	RP
12519	1198	55	the	the	DT
12519	1198	56	skins	skin	NNS
12519	1198	57	.	.	.
12519	1199	1	When	when	WRB
12519	1199	2	the	the	DT
12519	1199	3	bushel	bushel	NN
12519	1199	4	of	of	IN
12519	1199	5	tomatos	tomatos	NN
12519	1199	6	is	be	VBZ
12519	1199	7	thus	thus	RB
12519	1199	8	prepared	prepare	VBN
12519	1199	9	,	,	,
12519	1199	10	let	let	VB
12519	1199	11	them	-PRON-	PRP
12519	1199	12	remain	remain	VB
12519	1199	13	for	for	IN
12519	1199	14	_	_	NNP
12519	1199	15	three	three	CD
12519	1199	16	_	_	NNP
12519	1199	17	days	day	NNS
12519	1199	18	,	,	,
12519	1199	19	then	then	RB
12519	1199	20	put	put	VB
12519	1199	21	them	-PRON-	PRP
12519	1199	22	into	into	IN
12519	1199	23	a	a	DT
12519	1199	24	large	large	JJ
12519	1199	25	iron	iron	NN
12519	1199	26	pot	pot	NN
12519	1199	27	,	,	,
12519	1199	28	in	in	IN
12519	1199	29	which	which	WDT
12519	1199	30	they	-PRON-	PRP
12519	1199	31	must	must	MD
12519	1199	32	boil	boil	VB
12519	1199	33	from	from	IN
12519	1199	34	early	early	RB
12519	1199	35	in	in	IN
12519	1199	36	the	the	DT
12519	1199	37	morning	morning	NN
12519	1199	38	till	till	IN
12519	1199	39	night	night	NN
12519	1199	40	,	,	,
12519	1199	41	constantly	constantly	RB
12519	1199	42	stirring	stir	VBG
12519	1199	43	to	to	TO
12519	1199	44	prevent	prevent	VB
12519	1199	45	their	-PRON-	PRP$
12519	1199	46	sticking	stick	VBG
12519	1199	47	and	and	CC
12519	1199	48	mashing	mash	VBG
12519	1199	49	them	-PRON-	PRP
12519	1199	50	.	.	.
12519	1200	1	The	the	DT
12519	1200	2	next	next	JJ
12519	1200	3	morning	morning	NN
12519	1200	4	,	,	,
12519	1200	5	pass	pass	VB
12519	1200	6	the	the	DT
12519	1200	7	mixture	mixture	NN
12519	1200	8	through	through	IN
12519	1200	9	a	a	DT
12519	1200	10	sieve	sieve	NN
12519	1200	11	,	,	,
12519	1200	12	pressing	press	VBG
12519	1200	13	it	-PRON-	PRP
12519	1200	14	to	to	TO
12519	1200	15	obtain	obtain	VB
12519	1200	16	all	all	PDT
12519	1200	17	the	the	DT
12519	1200	18	liquor	liquor	NN
12519	1200	19	you	-PRON-	PRP
12519	1200	20	can	can	MD
12519	1200	21	;	;	:
12519	1200	22	and	and	CC
12519	1200	23	add	add	VB
12519	1200	24	to	to	IN
12519	1200	25	it	-PRON-	PRP
12519	1200	26	one	one	CD
12519	1200	27	ounce	ounce	NN
12519	1200	28	of	of	IN
12519	1200	29	cloves	clove	NNS
12519	1200	30	,	,	,
12519	1200	31	quarter	quarter	NN
12519	1200	32	of	of	IN
12519	1200	33	a	a	DT
12519	1200	34	pound	pound	NN
12519	1200	35	of	of	IN
12519	1200	36	allspice	allspice	NN
12519	1200	37	,	,	,
12519	1200	38	quarter	quarter	NN
12519	1200	39	of	of	IN
12519	1200	40	a	a	DT
12519	1200	41	pound	pound	NN
12519	1200	42	of	of	IN
12519	1200	43	whole	whole	JJ
12519	1200	44	black	black	JJ
12519	1200	45	pepper	pepper	NN
12519	1200	46	,	,	,
12519	1200	47	and	and	CC
12519	1200	48	a	a	DT
12519	1200	49	small	small	JJ
12519	1200	50	wine	wine	NN
12519	1200	51	glass	glass	NN
12519	1200	52	of	of	IN
12519	1200	53	Cayenne	Cayenne	NNP
12519	1200	54	;	;	:
12519	1200	55	let	let	VB
12519	1200	56	it	-PRON-	PRP
12519	1200	57	boil	boil	VB
12519	1200	58	slowly	slowly	RB
12519	1200	59	and	and	CC
12519	1200	60	constantly	constantly	RB
12519	1200	61	during	during	IN
12519	1200	62	the	the	DT
12519	1200	63	whole	whole	NN
12519	1200	64	of	of	IN
12519	1200	65	the	the	DT
12519	1200	66	day	day	NN
12519	1200	67	--	--	:
12519	1200	68	in	in	IN
12519	1200	69	the	the	DT
12519	1200	70	evening	evening	NN
12519	1200	71	,	,	,
12519	1200	72	put	put	VB
12519	1200	73	it	-PRON-	PRP
12519	1200	74	into	into	IN
12519	1200	75	a	a	DT
12519	1200	76	suitable	suitable	JJ
12519	1200	77	vessel	vessel	NN
12519	1200	78	to	to	TO
12519	1200	79	cool	cool	VB
12519	1200	80	;	;	:
12519	1200	81	and	and	CC
12519	1200	82	the	the	DT
12519	1200	83	day	day	NN
12519	1200	84	after	after	RB
12519	1200	85	,	,	,
12519	1200	86	bottle	bottle	NN
12519	1200	87	and	and	CC
12519	1200	88	cork	cork	VB
12519	1200	89	it	-PRON-	PRP
12519	1200	90	well	well	RB
12519	1200	91	:	:	:
12519	1200	92	place	place	VB
12519	1200	93	it	-PRON-	PRP
12519	1200	94	in	in	IN
12519	1200	95	a	a	DT
12519	1200	96	cool	cool	JJ
12519	1200	97	situation	situation	NN
12519	1200	98	during	during	IN
12519	1200	99	warm	warm	JJ
12519	1200	100	weather	weather	NN
12519	1200	101	,	,	,
12519	1200	102	and	and	CC
12519	1200	103	it	-PRON-	PRP
12519	1200	104	will	will	MD
12519	1200	105	keep	keep	VB
12519	1200	106	for	for	IN
12519	1200	107	many	many	JJ
12519	1200	108	years	year	NNS
12519	1200	109	,	,	,
12519	1200	110	provided	provide	VBN
12519	1200	111	it	-PRON-	PRP
12519	1200	112	has	have	VBZ
12519	1200	113	been	be	VBN
12519	1200	114	boiled	boil	VBN
12519	1200	115	very	very	RB
12519	1200	116	slowly	slowly	RB
12519	1200	117	and	and	CC
12519	1200	118	sufficiently	sufficiently	RB
12519	1200	119	in	in	IN
12519	1200	120	the	the	DT
12519	1200	121	preparation	preparation	NN
12519	1200	122	.	.	.
12519	1201	1	Should	Should	MD
12519	1201	2	it	-PRON-	PRP
12519	1201	3	ferment	ferment	VB
12519	1201	4	it	-PRON-	PRP
12519	1201	5	must	must	MD
12519	1201	6	be	be	VB
12519	1201	7	boiled	boil	VBN
12519	1201	8	a	a	DT
12519	1201	9	second	second	JJ
12519	1201	10	time	time	NN
12519	1201	11	.	.	.
12519	1202	1	*	*	NFP
12519	1202	2	*	*	NFP
12519	1202	3	*	*	NFP
12519	1202	4	*	*	NFP
12519	1202	5	*	*	NFP
12519	1202	6	PEPPER	pepper	NN
12519	1202	7	VINEGAR	vinegar	NN
12519	1202	8	.	.	.
12519	1203	1	Get	get	VB
12519	1203	2	one	one	CD
12519	1203	3	dozen	dozen	NN
12519	1203	4	pods	pod	NNS
12519	1203	5	of	of	IN
12519	1203	6	pepper	pepper	NN
12519	1203	7	when	when	WRB
12519	1203	8	ripe	ripe	JJ
12519	1203	9	,	,	,
12519	1203	10	take	take	VB
12519	1203	11	out	out	RP
12519	1203	12	the	the	DT
12519	1203	13	stems	stem	NNS
12519	1203	14	,	,	,
12519	1203	15	and	and	CC
12519	1203	16	cut	cut	VBD
12519	1203	17	them	-PRON-	PRP
12519	1203	18	in	in	IN
12519	1203	19	two	two	CD
12519	1203	20	;	;	:
12519	1203	21	put	put	VBD
12519	1203	22	them	-PRON-	PRP
12519	1203	23	in	in	IN
12519	1203	24	a	a	DT
12519	1203	25	kettle	kettle	NN
12519	1203	26	with	with	IN
12519	1203	27	three	three	CD
12519	1203	28	pints	pint	NNS
12519	1203	29	of	of	IN
12519	1203	30	vinegar	vinegar	NN
12519	1203	31	,	,	,
12519	1203	32	boil	boil	VB
12519	1203	33	it	-PRON-	PRP
12519	1203	34	away	away	RB
12519	1203	35	to	to	IN
12519	1203	36	one	one	CD
12519	1203	37	quart	quart	NN
12519	1203	38	,	,	,
12519	1203	39	and	and	CC
12519	1203	40	strain	strain	VB
12519	1203	41	it	-PRON-	PRP
12519	1203	42	through	through	IN
12519	1203	43	a	a	DT
12519	1203	44	sieve	sieve	NN
12519	1203	45	.	.	.
12519	1204	1	A	a	DT
12519	1204	2	little	little	JJ
12519	1204	3	of	of	IN
12519	1204	4	this	this	DT
12519	1204	5	is	be	VBZ
12519	1204	6	excellent	excellent	JJ
12519	1204	7	in	in	IN
12519	1204	8	gravy	gravy	NN
12519	1204	9	of	of	IN
12519	1204	10	every	every	DT
12519	1204	11	kind	kind	NN
12519	1204	12	,	,	,
12519	1204	13	and	and	CC
12519	1204	14	gives	give	VBZ
12519	1204	15	a	a	DT
12519	1204	16	flavour	flavour	NN
12519	1204	17	greatly	greatly	RB
12519	1204	18	superior	superior	JJ
12519	1204	19	to	to	IN
12519	1204	20	black	black	JJ
12519	1204	21	pepper	pepper	NN
12519	1204	22	;	;	:
12519	1204	23	it	-PRON-	PRP
12519	1204	24	is	be	VBZ
12519	1204	25	also	also	RB
12519	1204	26	very	very	RB
12519	1204	27	fine	fine	JJ
12519	1204	28	when	when	WRB
12519	1204	29	added	add	VBN
12519	1204	30	to	to	IN
12519	1204	31	each	each	DT
12519	1204	32	of	of	IN
12519	1204	33	the	the	DT
12519	1204	34	various	various	JJ
12519	1204	35	catsups	catsup	NNS
12519	1204	36	for	for	IN
12519	1204	37	fish	fish	NN
12519	1204	38	sauce	sauce	NN
12519	1204	39	.	.	.
12519	1205	1	*	*	NFP
12519	1205	2	*	*	NFP
12519	1205	3	*	*	NFP
12519	1205	4	*	*	NFP
12519	1205	5	*	*	NFP
12519	1205	6	MUSHROOM	MUSHROOM	NNP
12519	1205	7	CATSUP	CATSUP	NNP
12519	1205	8	.	.	.
12519	1206	1	Take	take	VB
12519	1206	2	the	the	DT
12519	1206	3	flaps	flap	NNS
12519	1206	4	of	of	IN
12519	1206	5	the	the	DT
12519	1206	6	proper	proper	JJ
12519	1206	7	mushrooms	mushroom	NNS
12519	1206	8	from	from	IN
12519	1206	9	the	the	DT
12519	1206	10	stems	stem	NNS
12519	1206	11	--	--	:
12519	1206	12	wash	wash	VB
12519	1206	13	them	-PRON-	PRP
12519	1206	14	,	,	,
12519	1206	15	add	add	VB
12519	1206	16	some	some	DT
12519	1206	17	salt	salt	NN
12519	1206	18	,	,	,
12519	1206	19	and	and	CC
12519	1206	20	crush	crush	VB
12519	1206	21	them	-PRON-	PRP
12519	1206	22	;	;	:
12519	1206	23	then	then	RB
12519	1206	24	boil	boil	VB
12519	1206	25	them	-PRON-	PRP
12519	1206	26	some	some	DT
12519	1206	27	time	time	NN
12519	1206	28	,	,	,
12519	1206	29	strain	strain	VB
12519	1206	30	them	-PRON-	PRP
12519	1206	31	through	through	IN
12519	1206	32	a	a	DT
12519	1206	33	cloth	cloth	NN
12519	1206	34	,	,	,
12519	1206	35	put	put	VBD
12519	1206	36	them	-PRON-	PRP
12519	1206	37	on	on	IN
12519	1206	38	the	the	DT
12519	1206	39	fire	fire	NN
12519	1206	40	again	again	RB
12519	1206	41	with	with	IN
12519	1206	42	salt	salt	NN
12519	1206	43	to	to	IN
12519	1206	44	your	-PRON-	PRP$
12519	1206	45	taste	taste	NN
12519	1206	46	,	,	,
12519	1206	47	a	a	DT
12519	1206	48	few	few	JJ
12519	1206	49	cloves	clove	NNS
12519	1206	50	of	of	IN
12519	1206	51	garlic	garlic	NN
12519	1206	52	,	,	,
12519	1206	53	and	and	CC
12519	1206	54	a	a	DT
12519	1206	55	quarter	quarter	NN
12519	1206	56	of	of	IN
12519	1206	57	an	an	DT
12519	1206	58	ounce	ounce	NN
12519	1206	59	of	of	IN
12519	1206	60	cloves	clove	NNS
12519	1206	61	pounded	pound	VBD
12519	1206	62	,	,	,
12519	1206	63	to	to	IN
12519	1206	64	a	a	DT
12519	1206	65	peck	peck	NN
12519	1206	66	of	of	IN
12519	1206	67	mushrooms	mushroom	NNS
12519	1206	68	;	;	:
12519	1206	69	boil	boil	VB
12519	1206	70	it	-PRON-	PRP
12519	1206	71	till	till	IN
12519	1206	72	reduced	reduce	VBN
12519	1206	73	to	to	IN
12519	1206	74	less	less	JJR
12519	1206	75	than	than	IN
12519	1206	76	half	half	PDT
12519	1206	77	the	the	DT
12519	1206	78	original	original	JJ
12519	1206	79	quantity	quantity	NN
12519	1206	80	--	--	:
12519	1206	81	bottle	bottle	NN
12519	1206	82	and	and	CC
12519	1206	83	cork	cork	NN
12519	1206	84	it	-PRON-	PRP
12519	1206	85	well	well	RB
12519	1206	86	.	.	.
12519	1207	1	*	*	NFP
12519	1207	2	*	*	NFP
12519	1207	3	*	*	NFP
12519	1207	4	*	*	NFP
12519	1207	5	*	*	NFP
12519	1207	6	TARRAGON	tarragon	NN
12519	1207	7	OR	or	CC
12519	1207	8	ASTRAGON	ASTRAGON	NNP
12519	1207	9	VINEGAR	vinegar	NN
12519	1207	10	.	.	.
12519	1208	1	Pick	pick	VB
12519	1208	2	the	the	DT
12519	1208	3	tarragon	tarragon	NN
12519	1208	4	nicely	nicely	RB
12519	1208	5	from	from	IN
12519	1208	6	the	the	DT
12519	1208	7	stem	stem	NN
12519	1208	8	,	,	,
12519	1208	9	let	let	VB
12519	1208	10	it	-PRON-	PRP
12519	1208	11	lie	lie	VB
12519	1208	12	in	in	IN
12519	1208	13	a	a	DT
12519	1208	14	dry	dry	JJ
12519	1208	15	place	place	NN
12519	1208	16	forty	forty	CD
12519	1208	17	-	-	HYPH
12519	1208	18	eight	eight	CD
12519	1208	19	hours	hour	NNS
12519	1208	20	;	;	:
12519	1208	21	put	put	VB
12519	1208	22	it	-PRON-	PRP
12519	1208	23	in	in	IN
12519	1208	24	a	a	DT
12519	1208	25	pitcher	pitcher	NN
12519	1208	26	,	,	,
12519	1208	27	and	and	CC
12519	1208	28	to	to	IN
12519	1208	29	one	one	CD
12519	1208	30	quart	quart	NN
12519	1208	31	of	of	IN
12519	1208	32	the	the	DT
12519	1208	33	leaves	leave	NNS
12519	1208	34	put	put	VBD
12519	1208	35	three	three	CD
12519	1208	36	pints	pint	NNS
12519	1208	37	of	of	IN
12519	1208	38	strong	strong	JJ
12519	1208	39	vinegar	vinegar	NN
12519	1208	40	;	;	:
12519	1208	41	cover	cover	VB
12519	1208	42	it	-PRON-	PRP
12519	1208	43	close	close	RB
12519	1208	44	,	,	,
12519	1208	45	and	and	CC
12519	1208	46	let	let	VB
12519	1208	47	it	-PRON-	PRP
12519	1208	48	stand	stand	VB
12519	1208	49	a	a	DT
12519	1208	50	week	week	NN
12519	1208	51	--	--	:
12519	1208	52	then	then	RB
12519	1208	53	strain	strain	VB
12519	1208	54	it	-PRON-	PRP
12519	1208	55	,	,	,
12519	1208	56	and	and	CC
12519	1208	57	after	after	IN
12519	1208	58	standing	stand	VBG
12519	1208	59	in	in	IN
12519	1208	60	the	the	DT
12519	1208	61	pitcher	pitcher	NN
12519	1208	62	till	till	IN
12519	1208	63	quite	quite	RB
12519	1208	64	clear	clear	JJ
12519	1208	65	,	,	,
12519	1208	66	bottle	bottle	VBP
12519	1208	67	it	-PRON-	PRP
12519	1208	68	,	,	,
12519	1208	69	and	and	CC
12519	1208	70	cork	cork	VB
12519	1208	71	it	-PRON-	PRP
12519	1208	72	closely	closely	RB
12519	1208	73	.	.	.
12519	1209	1	*	*	NFP
12519	1209	2	*	*	NFP
12519	1209	3	*	*	NFP
12519	1209	4	*	*	NFP
12519	1209	5	*	*	NFP
12519	1209	6	CURRY	curry	NN
12519	1209	7	POWDER	POWDER	NNP
12519	1209	8	.	.	.
12519	1210	1	One	one	CD
12519	1210	2	ounce	ounce	NN
12519	1210	3	turmeric	turmeric	NN
12519	1210	4	,	,	,
12519	1210	5	one	one	CD
12519	1210	6	do	do	VBP
12519	1210	7	.	.	.
12519	1211	1	coriander	coriander	NNP
12519	1211	2	seed	seed	NNP
12519	1211	3	,	,	,
12519	1211	4	one	one	CD
12519	1211	5	do	do	VBP
12519	1211	6	.	.	.
12519	1212	1	cummin	cummin	NNP
12519	1212	2	seed	seed	NN
12519	1212	3	,	,	,
12519	1212	4	one	one	CD
12519	1212	5	do	do	VBP
12519	1212	6	.	.	.
12519	1213	1	white	white	NNP
12519	1213	2	ginger	ginger	NNP
12519	1213	3	,	,	,
12519	1213	4	one	one	CD
12519	1213	5	of	of	IN
12519	1213	6	nutmeg	nutmeg	NNP
12519	1213	7	,	,	,
12519	1213	8	one	one	CD
12519	1213	9	of	of	IN
12519	1213	10	mace	mace	NN
12519	1213	11	,	,	,
12519	1213	12	and	and	CC
12519	1213	13	one	one	CD
12519	1213	14	of	of	IN
12519	1213	15	Cayenne	Cayenne	NNP
12519	1213	16	pepper	pepper	NN
12519	1213	17	;	;	:
12519	1213	18	pound	pound	NN
12519	1213	19	all	all	RB
12519	1213	20	together	together	RB
12519	1213	21	,	,	,
12519	1213	22	and	and	CC
12519	1213	23	pass	pass	VB
12519	1213	24	them	-PRON-	PRP
12519	1213	25	through	through	IN
12519	1213	26	a	a	DT
12519	1213	27	line	line	NN
12519	1213	28	sieve	sieve	NN
12519	1213	29	;	;	:
12519	1213	30	bottle	bottle	NN
12519	1213	31	and	and	CC
12519	1213	32	cork	cork	VB
12519	1213	33	it	-PRON-	PRP
12519	1213	34	well	well	RB
12519	1213	35	--	--	:
12519	1213	36	one	one	CD
12519	1213	37	tea	tea	NN
12519	1213	38	-	-	HYPH
12519	1213	39	spoonful	spoonful	JJ
12519	1213	40	is	be	VBZ
12519	1213	41	sufficient	sufficient	JJ
12519	1213	42	to	to	TO
12519	1213	43	season	season	VB
12519	1213	44	any	any	DT
12519	1213	45	made	made	JJ
12519	1213	46	dish	dish	NN
12519	1213	47	.	.	.
12519	1214	1	*	*	NFP
12519	1214	2	*	*	NFP
12519	1214	3	*	*	NFP
12519	1214	4	*	*	NFP
12519	1214	5	*	*	NFP
12519	1214	6	TO	to	IN
12519	1214	7	PICKLE	PICKLE	NNP
12519	1214	8	CUCUMBERS	cucumber	NNS
12519	1214	9	.	.	.
12519	1215	1	Gather	gather	VB
12519	1215	2	them	-PRON-	PRP
12519	1215	3	full	full	JJ
12519	1215	4	grown	grow	VBN
12519	1215	5	,	,	,
12519	1215	6	but	but	CC
12519	1215	7	quite	quite	RB
12519	1215	8	young	young	JJ
12519	1215	9	--	--	:
12519	1215	10	take	take	VB
12519	1215	11	off	off	RP
12519	1215	12	the	the	DT
12519	1215	13	green	green	JJ
12519	1215	14	rind	rind	NN
12519	1215	15	,	,	,
12519	1215	16	and	and	CC
12519	1215	17	slice	slice	VB
12519	1215	18	them	-PRON-	PRP
12519	1215	19	tolerably	tolerably	RB
12519	1215	20	thick	thick	JJ
12519	1215	21	;	;	:
12519	1215	22	put	put	VB
12519	1215	23	a	a	DT
12519	1215	24	layer	layer	NN
12519	1215	25	in	in	IN
12519	1215	26	a	a	DT
12519	1215	27	deep	deep	JJ
12519	1215	28	dish	dish	NN
12519	1215	29	,	,	,
12519	1215	30	strew	strew	VBD
12519	1215	31	over	over	IN
12519	1215	32	it	-PRON-	PRP
12519	1215	33	some	some	DT
12519	1215	34	chopped	chop	VBN
12519	1215	35	onion	onion	NN
12519	1215	36	and	and	CC
12519	1215	37	salt	salt	NN
12519	1215	38	;	;	:
12519	1215	39	do	do	VB
12519	1215	40	this	this	DT
12519	1215	41	until	until	IN
12519	1215	42	they	-PRON-	PRP
12519	1215	43	are	be	VBP
12519	1215	44	all	all	RB
12519	1215	45	in	in	RB
12519	1215	46	;	;	:
12519	1215	47	sprinkle	sprinkle	VB
12519	1215	48	salt	salt	NN
12519	1215	49	on	on	IN
12519	1215	50	the	the	DT
12519	1215	51	top	top	NN
12519	1215	52	,	,	,
12519	1215	53	let	let	VB
12519	1215	54	them	-PRON-	PRP
12519	1215	55	stand	stand	VB
12519	1215	56	six	six	CD
12519	1215	57	hours	hour	NNS
12519	1215	58	,	,	,
12519	1215	59	put	put	VBD
12519	1215	60	them	-PRON-	PRP
12519	1215	61	in	in	IN
12519	1215	62	a	a	DT
12519	1215	63	colander	colander	NN
12519	1215	64	--	--	:
12519	1215	65	when	when	WRB
12519	1215	66	all	all	PDT
12519	1215	67	the	the	DT
12519	1215	68	liquor	liquor	NN
12519	1215	69	has	have	VBZ
12519	1215	70	run	run	VBN
12519	1215	71	off	off	RP
12519	1215	72	,	,	,
12519	1215	73	put	put	VB
12519	1215	74	them	-PRON-	PRP
12519	1215	75	in	in	IN
12519	1215	76	a	a	DT
12519	1215	77	pot	pot	NN
12519	1215	78	;	;	:
12519	1215	79	strew	strew	VBD
12519	1215	80	a	a	DT
12519	1215	81	little	little	JJ
12519	1215	82	cayenne	cayenne	NN
12519	1215	83	pepper	pepper	NN
12519	1215	84	over	over	IN
12519	1215	85	each	each	DT
12519	1215	86	layer	layer	NN
12519	1215	87	,	,	,
12519	1215	88	and	and	CC
12519	1215	89	cover	cover	VB
12519	1215	90	them	-PRON-	PRP
12519	1215	91	with	with	IN
12519	1215	92	strong	strong	JJ
12519	1215	93	cold	cold	JJ
12519	1215	94	vinegar	vinegar	NN
12519	1215	95	;	;	:
12519	1215	96	when	when	WRB
12519	1215	97	the	the	DT
12519	1215	98	pot	pot	NN
12519	1215	99	is	be	VBZ
12519	1215	100	full	full	JJ
12519	1215	101	,	,	,
12519	1215	102	pour	pour	VB
12519	1215	103	on	on	IN
12519	1215	104	some	some	DT
12519	1215	105	sweet	sweet	JJ
12519	1215	106	oil	oil	NN
12519	1215	107	,	,	,
12519	1215	108	and	and	CC
12519	1215	109	tie	tie	VB
12519	1215	110	it	-PRON-	PRP
12519	1215	111	,	,	,
12519	1215	112	up	up	RB
12519	1215	113	close	close	RB
12519	1215	114	;	;	:
12519	1215	115	at	at	IN
12519	1215	116	the	the	DT
12519	1215	117	end	end	NN
12519	1215	118	of	of	IN
12519	1215	119	a	a	DT
12519	1215	120	fortnight	fortnight	NN
12519	1215	121	,	,	,
12519	1215	122	pour	pour	VB
12519	1215	123	off	off	RP
12519	1215	124	the	the	DT
12519	1215	125	first	first	JJ
12519	1215	126	vinegar	vinegar	NN
12519	1215	127	,	,	,
12519	1215	128	and	and	CC
12519	1215	129	put	put	VBN
12519	1215	130	on	on	RP
12519	1215	131	fresh	fresh	JJ
12519	1215	132	.	.	.
12519	1216	1	*	*	NFP
12519	1216	2	*	*	NFP
12519	1216	3	*	*	NFP
12519	1216	4	*	*	NFP
12519	1216	5	*	*	NFP
12519	1216	6	OIL	oil	NN
12519	1216	7	MANGOS	MANGOS	NNP
12519	1216	8	.	.	.
12519	1217	1	Gather	gather	VB
12519	1217	2	the	the	DT
12519	1217	3	melons	melon	NNS
12519	1217	4	a	a	DT
12519	1217	5	size	size	NN
12519	1217	6	larger	large	JJR
12519	1217	7	than	than	IN
12519	1217	8	a	a	DT
12519	1217	9	goose	goose	JJ
12519	1217	10	egg	egg	NN
12519	1217	11	--	--	:
12519	1217	12	put	put	VBD
12519	1217	13	them	-PRON-	PRP
12519	1217	14	in	in	IN
12519	1217	15	a	a	DT
12519	1217	16	pot	pot	NN
12519	1217	17	,	,	,
12519	1217	18	pour	pour	NN
12519	1217	19	boiling	boil	VBG
12519	1217	20	salt	salt	NN
12519	1217	21	and	and	CC
12519	1217	22	water	water	NN
12519	1217	23	made	make	VBD
12519	1217	24	strong	strong	JJ
12519	1217	25	upon	upon	IN
12519	1217	26	them	-PRON-	PRP
12519	1217	27	,	,	,
12519	1217	28	and	and	CC
12519	1217	29	cover	cover	VB
12519	1217	30	them	-PRON-	PRP
12519	1217	31	up	up	RP
12519	1217	32	;	;	:
12519	1217	33	next	next	JJ
12519	1217	34	day	day	NN
12519	1217	35	,	,	,
12519	1217	36	cut	cut	VB
12519	1217	37	a	a	DT
12519	1217	38	slit	slit	NN
12519	1217	39	from	from	IN
12519	1217	40	the	the	DT
12519	1217	41	stem	stem	NN
12519	1217	42	to	to	IN
12519	1217	43	the	the	DT
12519	1217	44	blossom	blossom	NN
12519	1217	45	end	end	NN
12519	1217	46	,	,	,
12519	1217	47	and	and	CC
12519	1217	48	take	take	VB
12519	1217	49	out	out	RP
12519	1217	50	the	the	DT
12519	1217	51	seeds	seed	NNS
12519	1217	52	carefully	carefully	RB
12519	1217	53	--	--	:
12519	1217	54	return	return	VB
12519	1217	55	them	-PRON-	PRP
12519	1217	56	to	to	IN
12519	1217	57	the	the	DT
12519	1217	58	brine	brine	NN
12519	1217	59	,	,	,
12519	1217	60	and	and	CC
12519	1217	61	let	let	VB
12519	1217	62	them	-PRON-	PRP
12519	1217	63	remain	remain	VB
12519	1217	64	in	in	IN
12519	1217	65	it	-PRON-	PRP
12519	1217	66	eight	eight	CD
12519	1217	67	days	day	NNS
12519	1217	68	;	;	:
12519	1217	69	then	then	RB
12519	1217	70	put	put	VB
12519	1217	71	them	-PRON-	PRP
12519	1217	72	in	in	IN
12519	1217	73	strong	strong	JJ
12519	1217	74	vinegar	vinegar	NN
12519	1217	75	for	for	IN
12519	1217	76	a	a	DT
12519	1217	77	fortnight	fortnight	NN
12519	1217	78	,	,	,
12519	1217	79	wipe	wipe	VB
12519	1217	80	the	the	DT
12519	1217	81	insides	inside	NNS
12519	1217	82	with	with	IN
12519	1217	83	a	a	DT
12519	1217	84	soft	soft	JJ
12519	1217	85	cloth	cloth	NN
12519	1217	86	,	,	,
12519	1217	87	stuff	stuff	VB
12519	1217	88	them	-PRON-	PRP
12519	1217	89	and	and	CC
12519	1217	90	tie	tie	VB
12519	1217	91	them	-PRON-	PRP
12519	1217	92	,	,	,
12519	1217	93	pack	pack	VB
12519	1217	94	them	-PRON-	PRP
12519	1217	95	in	in	IN
12519	1217	96	a	a	DT
12519	1217	97	pot	pot	NN
12519	1217	98	with	with	IN
12519	1217	99	the	the	DT
12519	1217	100	slit	slit	NN
12519	1217	101	uppermost	uppermost	NN
12519	1217	102	;	;	,
12519	1217	103	strew	strew	VBD
12519	1217	104	some	some	DT
12519	1217	105	of	of	IN
12519	1217	106	the	the	DT
12519	1217	107	stuffing	stuffing	NN
12519	1217	108	over	over	IN
12519	1217	109	each	each	DT
12519	1217	110	layer	layer	NN
12519	1217	111	,	,	,
12519	1217	112	and	and	CC
12519	1217	113	keep	keep	VB
12519	1217	114	them	-PRON-	PRP
12519	1217	115	covered	cover	VBN
12519	1217	116	with	with	IN
12519	1217	117	the	the	DT
12519	1217	118	best	good	JJS
12519	1217	119	vinegar	vinegar	NN
12519	1217	120	.	.	.
12519	1218	1	*	*	NFP
12519	1218	2	*	*	NFP
12519	1218	3	*	*	NFP
12519	1218	4	*	*	NFP
12519	1218	5	*	*	NFP
12519	1218	6	TO	to	IN
12519	1218	7	MAKE	MAKE	NNP
12519	1218	8	THE	the	DT
12519	1218	9	STUFFING	stuffing	NN
12519	1218	10	FOR	for	IN
12519	1218	11	FORTY	FORTY	NNP
12519	1218	12	MELONS	MELONS	NNP
12519	1218	13	.	.	.
12519	1219	1	Wash	wash	VB
12519	1219	2	a	a	DT
12519	1219	3	pound	pound	NN
12519	1219	4	of	of	IN
12519	1219	5	white	white	JJ
12519	1219	6	race	race	NN
12519	1219	7	ginger	ginger	NN
12519	1219	8	very	very	RB
12519	1219	9	clean	clean	JJ
12519	1219	10	;	;	:
12519	1219	11	pour	pour	VB
12519	1219	12	boiling	boil	VBG
12519	1219	13	water	water	NN
12519	1219	14	on	on	IN
12519	1219	15	it	-PRON-	PRP
12519	1219	16	,	,	,
12519	1219	17	and	and	CC
12519	1219	18	let	let	VB
12519	1219	19	it	-PRON-	PRP
12519	1219	20	stand	stand	VB
12519	1219	21	twenty	twenty	CD
12519	1219	22	-	-	HYPH
12519	1219	23	four	four	CD
12519	1219	24	hours	hour	NNS
12519	1219	25	;	;	:
12519	1219	26	slice	slice	VB
12519	1219	27	it	-PRON-	PRP
12519	1219	28	thin	thin	JJ
12519	1219	29	,	,	,
12519	1219	30	and	and	CC
12519	1219	31	dry	dry	VB
12519	1219	32	it	-PRON-	PRP
12519	1219	33	;	;	:
12519	1219	34	one	one	CD
12519	1219	35	pound	pound	NN
12519	1219	36	of	of	IN
12519	1219	37	horse	horse	NN
12519	1219	38	-	-	HYPH
12519	1219	39	radish	radish	NN
12519	1219	40	scraped	scrape	VBN
12519	1219	41	and	and	CC
12519	1219	42	dried	dry	VBN
12519	1219	43	,	,	,
12519	1219	44	one	one	CD
12519	1219	45	pound	pound	NN
12519	1219	46	of	of	IN
12519	1219	47	mustard	mustard	NN
12519	1219	48	seed	seed	NN
12519	1219	49	washed	wash	VBD
12519	1219	50	and	and	CC
12519	1219	51	dried	dry	VBD
12519	1219	52	,	,	,
12519	1219	53	one	one	CD
12519	1219	54	pound	pound	NN
12519	1219	55	of	of	IN
12519	1219	56	chopped	chop	VBN
12519	1219	57	onion	onion	NN
12519	1219	58	,	,	,
12519	1219	59	one	one	CD
12519	1219	60	ounce	ounce	NN
12519	1219	61	of	of	IN
12519	1219	62	mace	mace	NN
12519	1219	63	,	,	,
12519	1219	64	one	one	CD
12519	1219	65	of	of	IN
12519	1219	66	nutmeg	nutmeg	NNP
12519	1219	67	pounded	pound	VBD
12519	1219	68	fine	fine	JJ
12519	1219	69	,	,	,
12519	1219	70	two	two	CD
12519	1219	71	ounces	ounce	NNS
12519	1219	72	of	of	IN
12519	1219	73	turmeric	turmeric	NN
12519	1219	74	,	,	,
12519	1219	75	and	and	CC
12519	1219	76	a	a	DT
12519	1219	77	handful	handful	NN
12519	1219	78	of	of	IN
12519	1219	79	whole	whole	JJ
12519	1219	80	black	black	JJ
12519	1219	81	pepper	pepper	NN
12519	1219	82	;	;	:
12519	1219	83	make	make	VB
12519	1219	84	these	these	DT
12519	1219	85	ingredients	ingredient	NNS
12519	1219	86	into	into	IN
12519	1219	87	a	a	DT
12519	1219	88	paste	paste	NN
12519	1219	89	,	,	,
12519	1219	90	with	with	IN
12519	1219	91	a	a	DT
12519	1219	92	quarter	quarter	NN
12519	1219	93	of	of	IN
12519	1219	94	a	a	DT
12519	1219	95	pound	pound	NN
12519	1219	96	of	of	IN
12519	1219	97	mustard	mustard	NN
12519	1219	98	,	,	,
12519	1219	99	and	and	CC
12519	1219	100	a	a	DT
12519	1219	101	large	large	JJ
12519	1219	102	cup	cup	NN
12519	1219	103	full	full	JJ
12519	1219	104	of	of	IN
12519	1219	105	sweet	sweet	JJ
12519	1219	106	oil	oil	NN
12519	1219	107	;	;	:
12519	1219	108	put	put	VB
12519	1219	109	a	a	DT
12519	1219	110	clove	clove	NN
12519	1219	111	of	of	IN
12519	1219	112	garlic	garlic	NN
12519	1219	113	into	into	IN
12519	1219	114	each	each	DT
12519	1219	115	mango	mango	NN
12519	1219	116	.	.	.
12519	1220	1	*	*	NFP
12519	1220	2	*	*	NFP
12519	1220	3	*	*	NFP
12519	1220	4	*	*	NFP
12519	1220	5	*	*	NFP
12519	1220	6	TO	to	TO
12519	1220	7	MAKE	make	VB
12519	1220	8	YELLOW	YELLOW	NNP
12519	1220	9	PICKLE	pickle	NN
12519	1220	10	.	.	.
12519	1221	1	Put	put	VB
12519	1221	2	all	all	PDT
12519	1221	3	the	the	DT
12519	1221	4	articles	article	NNS
12519	1221	5	intended	intend	VBN
12519	1221	6	for	for	IN
12519	1221	7	the	the	DT
12519	1221	8	yellow	yellow	JJ
12519	1221	9	pickle	pickle	NN
12519	1221	10	in	in	IN
12519	1221	11	a	a	DT
12519	1221	12	pot	pot	NN
12519	1221	13	,	,	,
12519	1221	14	and	and	CC
12519	1221	15	pour	pour	VB
12519	1221	16	on	on	IN
12519	1221	17	them	-PRON-	PRP
12519	1221	18	boiling	boil	VBG
12519	1221	19	salt	salt	NN
12519	1221	20	and	and	CC
12519	1221	21	water	water	NN
12519	1221	22	--	--	:
12519	1221	23	let	let	VB
12519	1221	24	them	-PRON-	PRP
12519	1221	25	stand	stand	VB
12519	1221	26	forty	forty	CD
12519	1221	27	-	-	HYPH
12519	1221	28	eight	eight	CD
12519	1221	29	hours	hour	NNS
12519	1221	30	,	,	,
12519	1221	31	take	take	VB
12519	1221	32	advantage	advantage	NN
12519	1221	33	of	of	IN
12519	1221	34	a	a	DT
12519	1221	35	clear	clear	JJ
12519	1221	36	hot	hot	JJ
12519	1221	37	day	day	NN
12519	1221	38	,	,	,
12519	1221	39	press	press	VB
12519	1221	40	the	the	DT
12519	1221	41	water	water	NN
12519	1221	42	from	from	IN
12519	1221	43	the	the	DT
12519	1221	44	articles	article	NNS
12519	1221	45	,	,	,
12519	1221	46	and	and	CC
12519	1221	47	lay	lie	VBD
12519	1221	48	them	-PRON-	PRP
12519	1221	49	to	to	TO
12519	1221	50	dry	dry	VB
12519	1221	51	in	in	IN
12519	1221	52	full	full	JJ
12519	1221	53	sunshine	sunshine	NN
12519	1221	54	,	,	,
12519	1221	55	on	on	IN
12519	1221	56	a	a	DT
12519	1221	57	table	table	NN
12519	1221	58	covered	cover	VBN
12519	1221	59	with	with	IN
12519	1221	60	a	a	DT
12519	1221	61	thick	thick	JJ
12519	1221	62	soft	soft	JJ
12519	1221	63	cloth	cloth	NN
12519	1221	64	,	,	,
12519	1221	65	with	with	IN
12519	1221	66	the	the	DT
12519	1221	67	corners	corner	NNS
12519	1221	68	pinned	pin	VBN
12519	1221	69	securely	securely	RB
12519	1221	70	,	,	,
12519	1221	71	that	that	IN
12519	1221	72	they	-PRON-	PRP
12519	1221	73	may	may	MD
12519	1221	74	not	not	RB
12519	1221	75	blow	blow	VB
12519	1221	76	up	up	RP
12519	1221	77	over	over	IN
12519	1221	78	the	the	DT
12519	1221	79	things	thing	NNS
12519	1221	80	--	--	:
12519	1221	81	the	the	DT
12519	1221	82	cloth	cloth	NN
12519	1221	83	absorbs	absorb	VBZ
12519	1221	84	the	the	DT
12519	1221	85	moisture	moisture	NN
12519	1221	86	;	;	:
12519	1221	87	and	and	CC
12519	1221	88	by	by	IN
12519	1221	89	turning	turn	VBG
12519	1221	90	them	-PRON-	PRP
12519	1221	91	frequently	frequently	RB
12519	1221	92	on	on	IN
12519	1221	93	a	a	DT
12519	1221	94	dry	dry	JJ
12519	1221	95	place	place	NN
12519	1221	96	,	,	,
12519	1221	97	they	-PRON-	PRP
12519	1221	98	become	become	VBP
12519	1221	99	white	white	JJ
12519	1221	100	,	,	,
12519	1221	101	and	and	CC
12519	1221	102	receive	receive	VB
12519	1221	103	the	the	DT
12519	1221	104	colour	colour	NN
12519	1221	105	of	of	IN
12519	1221	106	the	the	DT
12519	1221	107	turmeric	turmeric	JJ
12519	1221	108	more	more	RBR
12519	1221	109	readily	readily	RB
12519	1221	110	--	--	:
12519	1221	111	one	one	CD
12519	1221	112	day	day	NN
12519	1221	113	of	of	IN
12519	1221	114	clear	clear	JJ
12519	1221	115	sunshine	sunshine	NN
12519	1221	116	is	be	VBZ
12519	1221	117	enough	enough	JJ
12519	1221	118	to	to	TO
12519	1221	119	prepare	prepare	VB
12519	1221	120	them	-PRON-	PRP
12519	1221	121	for	for	IN
12519	1221	122	the	the	DT
12519	1221	123	first	first	JJ
12519	1221	124	vinegar	vinegar	NN
12519	1221	125	.	.	.
12519	1222	1	When	when	WRB
12519	1222	2	dried	dry	VBN
12519	1222	3	,	,	,
12519	1222	4	put	put	VBD
12519	1222	5	them	-PRON-	PRP
12519	1222	6	in	in	IN
12519	1222	7	a	a	DT
12519	1222	8	pot	pot	NN
12519	1222	9	of	of	IN
12519	1222	10	plain	plain	JJ
12519	1222	11	cold	cold	JJ
12519	1222	12	vinegar	vinegar	NN
12519	1222	13	,	,	,
12519	1222	14	with	with	IN
12519	1222	15	a	a	DT
12519	1222	16	little	little	JJ
12519	1222	17	turmeric	turmeric	JJ
12519	1222	18	in	in	IN
12519	1222	19	it	-PRON-	PRP
12519	1222	20	--	--	:
12519	1222	21	let	let	VB
12519	1222	22	them	-PRON-	PRP
12519	1222	23	remain	remain	VB
12519	1222	24	in	in	IN
12519	1222	25	it	-PRON-	PRP
12519	1222	26	two	two	CD
12519	1222	27	weeks	week	NNS
12519	1222	28	to	to	TO
12519	1222	29	draw	draw	VB
12519	1222	30	off	off	RP
12519	1222	31	the	the	DT
12519	1222	32	water	water	NN
12519	1222	33	from	from	IN
12519	1222	34	them	-PRON-	PRP
12519	1222	35	,	,	,
12519	1222	36	and	and	CC
12519	1222	37	to	to	TO
12519	1222	38	make	make	VB
12519	1222	39	them	-PRON-	PRP
12519	1222	40	plump	plump	VB
12519	1222	41	--	--	:
12519	1222	42	then	then	RB
12519	1222	43	put	put	VB
12519	1222	44	them	-PRON-	PRP
12519	1222	45	in	in	IN
12519	1222	46	a	a	DT
12519	1222	47	clean	clean	JJ
12519	1222	48	pot	pot	NN
12519	1222	49	,	,	,
12519	1222	50	and	and	CC
12519	1222	51	pour	pour	VB
12519	1222	52	on	on	IN
12519	1222	53	the	the	DT
12519	1222	54	vinegar	vinegar	NN
12519	1222	55	,	,	,
12519	1222	56	prepared	prepare	VBN
12519	1222	57	by	by	IN
12519	1222	58	the	the	DT
12519	1222	59	following	follow	VBG
12519	1222	60	directions	direction	NNS
12519	1222	61	--	--	:
12519	1222	62	this	this	DT
12519	1222	63	is	be	VBZ
12519	1222	64	the	the	DT
12519	1222	65	most	most	RBS
12519	1222	66	economical	economical	JJ
12519	1222	67	and	and	CC
12519	1222	68	best	good	JJS
12519	1222	69	way	way	NN
12519	1222	70	of	of	IN
12519	1222	71	keeping	keep	VBG
12519	1222	72	them	-PRON-	PRP
12519	1222	73	--	--	:
12519	1222	74	mix	mix	VB
12519	1222	75	the	the	DT
12519	1222	76	turmeric	turmeric	NN
12519	1222	77	very	very	RB
12519	1222	78	smoothly	smoothly	RB
12519	1222	79	,	,	,
12519	1222	80	before	before	IN
12519	1222	81	you	-PRON-	PRP
12519	1222	82	add	add	VBP
12519	1222	83	it	-PRON-	PRP
12519	1222	84	to	to	IN
12519	1222	85	your	-PRON-	PRP$
12519	1222	86	pickles	pickle	NNS
12519	1222	87	.	.	.
12519	1223	1	*	*	NFP
12519	1223	2	*	*	NFP
12519	1223	3	*	*	NFP
12519	1223	4	*	*	NFP
12519	1223	5	*	*	NFP
12519	1223	6	TO	to	IN
12519	1223	7	MAKE	MAKE	NNP
12519	1223	8	GREEN	GREEN	NNP
12519	1223	9	PICKLES	pickle	NNS
12519	1223	10	.	.	.
12519	1224	1	Put	put	VB
12519	1224	2	the	the	DT
12519	1224	3	articles	article	NNS
12519	1224	4	you	-PRON-	PRP
12519	1224	5	intend	intend	VBP
12519	1224	6	to	to	TO
12519	1224	7	pickle	pickle	VB
12519	1224	8	,	,	,
12519	1224	9	in	in	IN
12519	1224	10	a	a	DT
12519	1224	11	pot	pot	NN
12519	1224	12	--	--	:
12519	1224	13	and	and	CC
12519	1224	14	cover	cover	VB
12519	1224	15	them	-PRON-	PRP
12519	1224	16	with	with	IN
12519	1224	17	boiling	boil	VBG
12519	1224	18	salt	salt	NN
12519	1224	19	and	and	CC
12519	1224	20	water	water	NN
12519	1224	21	:	:	:
12519	1224	22	put	put	VB
12519	1224	23	a	a	DT
12519	1224	24	thick	thick	JJ
12519	1224	25	cloth	cloth	NN
12519	1224	26	on	on	IN
12519	1224	27	the	the	DT
12519	1224	28	top	top	NN
12519	1224	29	,	,	,
12519	1224	30	and	and	CC
12519	1224	31	then	then	RB
12519	1224	32	a	a	DT
12519	1224	33	plate	plate	NN
12519	1224	34	that	that	WDT
12519	1224	35	will	will	MD
12519	1224	36	fit	fit	VB
12519	1224	37	it	-PRON-	PRP
12519	1224	38	--	--	:
12519	1224	39	let	let	VB
12519	1224	40	it	-PRON-	PRP
12519	1224	41	stand	stand	VB
12519	1224	42	till	till	IN
12519	1224	43	the	the	DT
12519	1224	44	next	next	JJ
12519	1224	45	morning	morning	NN
12519	1224	46	,	,	,
12519	1224	47	then	then	RB
12519	1224	48	pour	pour	VB
12519	1224	49	off	off	RP
12519	1224	50	the	the	DT
12519	1224	51	salt	salt	NN
12519	1224	52	and	and	CC
12519	1224	53	water	water	NN
12519	1224	54	,	,	,
12519	1224	55	boil	boil	VB
12519	1224	56	it	-PRON-	PRP
12519	1224	57	again	again	RB
12519	1224	58	,	,	,
12519	1224	59	and	and	CC
12519	1224	60	cover	cover	VB
12519	1224	61	them	-PRON-	PRP
12519	1224	62	as	as	IN
12519	1224	63	before	before	RB
12519	1224	64	;	;	:
12519	1224	65	do	do	VB
12519	1224	66	this	this	DT
12519	1224	67	until	until	IN
12519	1224	68	your	-PRON-	PRP$
12519	1224	69	pickles	pickle	NNS
12519	1224	70	are	be	VBP
12519	1224	71	a	a	DT
12519	1224	72	good	good	JJ
12519	1224	73	green	green	NN
12519	1224	74	--	--	:
12519	1224	75	then	then	RB
12519	1224	76	put	put	VBD
12519	1224	77	them	-PRON-	PRP
12519	1224	78	in	in	IN
12519	1224	79	plain	plain	JJ
12519	1224	80	cold	cold	JJ
12519	1224	81	vinegar	vinegar	NN
12519	1224	82	,	,	,
12519	1224	83	with	with	IN
12519	1224	84	some	some	DT
12519	1224	85	turmeric	turmeric	NN
12519	1224	86	in	in	IN
12519	1224	87	it	-PRON-	PRP
12519	1224	88	;	;	:
12519	1224	89	and	and	CC
12519	1224	90	at	at	IN
12519	1224	91	the	the	DT
12519	1224	92	end	end	NN
12519	1224	93	of	of	IN
12519	1224	94	a	a	DT
12519	1224	95	fortnight	fortnight	NN
12519	1224	96	,	,	,
12519	1224	97	put	put	VBD
12519	1224	98	them	-PRON-	PRP
12519	1224	99	up	up	RP
12519	1224	100	,	,	,
12519	1224	101	as	as	IN
12519	1224	102	you	-PRON-	PRP
12519	1224	103	do	do	VBP
12519	1224	104	the	the	DT
12519	1224	105	yellow	yellow	JJ
12519	1224	106	pickle	pickle	NN
12519	1224	107	.	.	.
12519	1225	1	*	*	NFP
12519	1225	2	*	*	NFP
12519	1225	3	*	*	NFP
12519	1225	4	*	*	NFP
12519	1225	5	*	*	NFP
12519	1225	6	TO	to	IN
12519	1225	7	PREPARE	PREPARE	NNP
12519	1225	8	VINEGAR	vinegar	RB
12519	1225	9	FOR	for	IN
12519	1225	10	GREEN	green	JJ
12519	1225	11	OR	or	CC
12519	1225	12	YELLOW	yellow	NN
12519	1225	13	PICKLE	pickle	NN
12519	1225	14	.	.	.
12519	1226	1	One	one	CD
12519	1226	2	pound	pound	NN
12519	1226	3	of	of	IN
12519	1226	4	ginger	ginger	NN
12519	1226	5	sliced	slice	VBN
12519	1226	6	and	and	CC
12519	1226	7	dried	dry	VBN
12519	1226	8	,	,	,
12519	1226	9	one	one	CD
12519	1226	10	of	of	IN
12519	1226	11	horse	horse	NN
12519	1226	12	-	-	HYPH
12519	1226	13	radish	radish	NN
12519	1226	14	scraped	scrape	VBN
12519	1226	15	and	and	CC
12519	1226	16	dried	dry	VBN
12519	1226	17	,	,	,
12519	1226	18	one	one	CD
12519	1226	19	of	of	IN
12519	1226	20	mustard	mustard	NN
12519	1226	21	seed	seed	NN
12519	1226	22	washed	wash	VBD
12519	1226	23	and	and	CC
12519	1226	24	dried	dry	VBD
12519	1226	25	,	,	,
12519	1226	26	one	one	CD
12519	1226	27	ounce	ounce	NN
12519	1226	28	long	long	JJ
12519	1226	29	pepper	pepper	NN
12519	1226	30	,	,	,
12519	1226	31	an	an	DT
12519	1226	32	ounce	ounce	NN
12519	1226	33	of	of	IN
12519	1226	34	mace	mace	NN
12519	1226	35	,	,	,
12519	1226	36	and	and	CC
12519	1226	37	one	one	CD
12519	1226	38	of	of	IN
12519	1226	39	nutmegs	nutmeg	NNS
12519	1226	40	finely	finely	RB
12519	1226	41	pounded	pound	VBD
12519	1226	42	;	;	:
12519	1226	43	put	put	VB
12519	1226	44	all	all	PDT
12519	1226	45	these	these	DT
12519	1226	46	ingredients	ingredient	NNS
12519	1226	47	in	in	IN
12519	1226	48	a	a	DT
12519	1226	49	pot	pot	NN
12519	1226	50	,	,	,
12519	1226	51	pour	pour	VBP
12519	1226	52	two	two	CD
12519	1226	53	gallons	gallon	NNS
12519	1226	54	of	of	IN
12519	1226	55	strong	strong	JJ
12519	1226	56	vinegar	vinegar	NN
12519	1226	57	on	on	IN
12519	1226	58	,	,	,
12519	1226	59	and	and	CC
12519	1226	60	let	let	VB
12519	1226	61	it	-PRON-	PRP
12519	1226	62	stand	stand	VB
12519	1226	63	twelve	twelve	CD
12519	1226	64	months	month	NNS
12519	1226	65	,	,	,
12519	1226	66	stirring	stir	VBG
12519	1226	67	it	-PRON-	PRP
12519	1226	68	very	very	RB
12519	1226	69	frequently	frequently	RB
12519	1226	70	.	.	.
12519	1227	1	When	when	WRB
12519	1227	2	this	this	DT
12519	1227	3	vinegar	vinegar	NN
12519	1227	4	is	be	VBZ
12519	1227	5	used	use	VBN
12519	1227	6	for	for	IN
12519	1227	7	the	the	DT
12519	1227	8	pickles	pickle	NNS
12519	1227	9	,	,	,
12519	1227	10	put	put	VBD
12519	1227	11	two	two	CD
12519	1227	12	gallons	gallon	NNS
12519	1227	13	more	more	JJR
12519	1227	14	vinegar	vinegar	NN
12519	1227	15	,	,	,
12519	1227	16	with	with	IN
12519	1227	17	some	some	DT
12519	1227	18	mace	mace	NN
12519	1227	19	and	and	CC
12519	1227	20	nutmegs	nutmeg	NNS
12519	1227	21	,	,	,
12519	1227	22	and	and	CC
12519	1227	23	keep	keep	VB
12519	1227	24	it	-PRON-	PRP
12519	1227	25	for	for	IN
12519	1227	26	another	another	DT
12519	1227	27	year	year	NN
12519	1227	28	.	.	.
12519	1228	1	When	when	WRB
12519	1228	2	the	the	DT
12519	1228	3	prepared	prepared	JJ
12519	1228	4	vinegar	vinegar	NN
12519	1228	5	is	be	VBZ
12519	1228	6	poured	pour	VBN
12519	1228	7	from	from	IN
12519	1228	8	the	the	DT
12519	1228	9	ingredients	ingredient	NNS
12519	1228	10	,	,	,
12519	1228	11	do	do	VB
12519	1228	12	it	-PRON-	PRP
12519	1228	13	very	very	RB
12519	1228	14	carefully	carefully	RB
12519	1228	15	,	,	,
12519	1228	16	that	that	IN
12519	1228	17	it	-PRON-	PRP
12519	1228	18	may	may	MD
12519	1228	19	be	be	VB
12519	1228	20	quite	quite	RB
12519	1228	21	clear	clear	JJ
12519	1228	22	.	.	.
12519	1229	1	Pickles	pickle	NNS
12519	1229	2	keep	keep	VBP
12519	1229	3	much	much	RB
12519	1229	4	better	well	JJR
12519	1229	5	when	when	WRB
12519	1229	6	the	the	DT
12519	1229	7	vinegar	vinegar	NN
12519	1229	8	is	be	VBZ
12519	1229	9	not	not	RB
12519	1229	10	boiled	boil	VBN
12519	1229	11	.	.	.
12519	1230	1	Should	Should	MD
12519	1230	2	the	the	DT
12519	1230	3	green	green	JJ
12519	1230	4	pickles	pickle	NNS
12519	1230	5	at	at	IN
12519	1230	6	any	any	DT
12519	1230	7	time	time	NN
12519	1230	8	lose	lose	VB
12519	1230	9	their	-PRON-	PRP$
12519	1230	10	colour	colour	NN
12519	1230	11	,	,	,
12519	1230	12	it	-PRON-	PRP
12519	1230	13	may	may	MD
12519	1230	14	be	be	VB
12519	1230	15	restored	restore	VBN
12519	1230	16	by	by	IN
12519	1230	17	adding	add	VBG
12519	1230	18	a	a	DT
12519	1230	19	little	little	JJ
12519	1230	20	more	more	RBR
12519	1230	21	turmeric	turmeric	JJ
12519	1230	22	.	.	.
12519	1231	1	All	all	DT
12519	1231	2	pickles	pickle	NNS
12519	1231	3	are	be	VBP
12519	1231	4	best	good	JJS
12519	1231	5	,	,	,
12519	1231	6	when	when	WRB
12519	1231	7	one	one	CD
12519	1231	8	or	or	CC
12519	1231	9	two	two	CD
12519	1231	10	years	year	NNS
12519	1231	11	old	old	JJ
12519	1231	12	.	.	.
12519	1232	1	*	*	NFP
12519	1232	2	*	*	NFP
12519	1232	3	*	*	NFP
12519	1232	4	*	*	NFP
12519	1232	5	*	*	NFP
12519	1232	6	TO	to	IN
12519	1232	7	PICKLE	PICKLE	NNP
12519	1232	8	ONIONS	onion	NNS
12519	1232	9	.	.	.
12519	1233	1	Get	get	VB
12519	1233	2	white	white	JJ
12519	1233	3	onions	onion	NNS
12519	1233	4	that	that	WDT
12519	1233	5	are	be	VBP
12519	1233	6	not	not	RB
12519	1233	7	too	too	RB
12519	1233	8	large	large	JJ
12519	1233	9	,	,	,
12519	1233	10	cut	cut	VB
12519	1233	11	the	the	DT
12519	1233	12	stem	stem	NN
12519	1233	13	close	close	RB
12519	1233	14	to	to	IN
12519	1233	15	the	the	DT
12519	1233	16	root	root	NN
12519	1233	17	with	with	IN
12519	1233	18	a	a	DT
12519	1233	19	sharp	sharp	JJ
12519	1233	20	knife	knife	NN
12519	1233	21	,	,	,
12519	1233	22	put	put	VBD
12519	1233	23	them	-PRON-	PRP
12519	1233	24	in	in	IN
12519	1233	25	a	a	DT
12519	1233	26	pot	pot	NN
12519	1233	27	,	,	,
12519	1233	28	pour	pour	VB
12519	1233	29	on	on	IN
12519	1233	30	boiling	boil	VBG
12519	1233	31	salt	salt	NN
12519	1233	32	and	and	CC
12519	1233	33	water	water	NN
12519	1233	34	to	to	TO
12519	1233	35	cover	cover	VB
12519	1233	36	them	-PRON-	PRP
12519	1233	37	,	,	,
12519	1233	38	stop	stop	VB
12519	1233	39	the	the	DT
12519	1233	40	pot	pot	NN
12519	1233	41	closely	closely	RB
12519	1233	42	,	,	,
12519	1233	43	let	let	VB
12519	1233	44	them	-PRON-	PRP
12519	1233	45	stand	stand	VB
12519	1233	46	a	a	DT
12519	1233	47	fortnight	fortnight	NN
12519	1233	48	,	,	,
12519	1233	49	changing	change	VBG
12519	1233	50	the	the	DT
12519	1233	51	salt	salt	NN
12519	1233	52	and	and	CC
12519	1233	53	water	water	NN
12519	1233	54	every	every	DT
12519	1233	55	three	three	CD
12519	1233	56	days	day	NNS
12519	1233	57	;	;	:
12519	1233	58	they	-PRON-	PRP
12519	1233	59	must	must	MD
12519	1233	60	be	be	VB
12519	1233	61	stirred	stir	VBN
12519	1233	62	daily	daily	RB
12519	1233	63	,	,	,
12519	1233	64	or	or	CC
12519	1233	65	those	those	DT
12519	1233	66	that	that	DT
12519	1233	67	float	float	NN
12519	1233	68	will	will	MD
12519	1233	69	become	become	VB
12519	1233	70	soft	soft	JJ
12519	1233	71	;	;	:
12519	1233	72	at	at	IN
12519	1233	73	the	the	DT
12519	1233	74	end	end	NN
12519	1233	75	of	of	IN
12519	1233	76	this	this	DT
12519	1233	77	time	time	NN
12519	1233	78	,	,	,
12519	1233	79	take	take	VB
12519	1233	80	off	off	RP
12519	1233	81	the	the	DT
12519	1233	82	skin	skin	NN
12519	1233	83	and	and	CC
12519	1233	84	outer	outer	JJ
12519	1233	85	shell	shell	NN
12519	1233	86	,	,	,
12519	1233	87	put	put	VBD
12519	1233	88	them	-PRON-	PRP
12519	1233	89	in	in	IN
12519	1233	90	plain	plain	JJ
12519	1233	91	cold	cold	JJ
12519	1233	92	vinegar	vinegar	NN
12519	1233	93	with	with	IN
12519	1233	94	a	a	DT
12519	1233	95	little	little	JJ
12519	1233	96	turmeric	turmeric	JJ
12519	1233	97	.	.	.
12519	1234	1	If	if	IN
12519	1234	2	the	the	DT
12519	1234	3	vinegar	vinegar	NN
12519	1234	4	be	be	VBP
12519	1234	5	not	not	RB
12519	1234	6	very	very	RB
12519	1234	7	pale	pale	JJ
12519	1234	8	,	,	,
12519	1234	9	the	the	DT
12519	1234	10	onion	onion	NN
12519	1234	11	will	will	MD
12519	1234	12	not	not	RB
12519	1234	13	be	be	VB
12519	1234	14	of	of	IN
12519	1234	15	a	a	DT
12519	1234	16	good	good	JJ
12519	1234	17	colour	colour	NN
12519	1234	18	.	.	.
12519	1235	1	*	*	NFP
12519	1235	2	*	*	NFP
12519	1235	3	*	*	NFP
12519	1235	4	*	*	NFP
12519	1235	5	*	*	NFP
12519	1235	6	TO	to	IN
12519	1235	7	PICKLE	PICKLE	NNP
12519	1235	8	NASTERTIUMS	NASTERTIUMS	NNP
12519	1235	9	.	.	.
12519	1236	1	Gather	gather	VB
12519	1236	2	the	the	DT
12519	1236	3	berries	berry	NNS
12519	1236	4	when	when	WRB
12519	1236	5	full	full	JJ
12519	1236	6	grown	grown	JJ
12519	1236	7	but	but	CC
12519	1236	8	young	young	JJ
12519	1236	9	,	,	,
12519	1236	10	put	put	VBD
12519	1236	11	them	-PRON-	PRP
12519	1236	12	in	in	IN
12519	1236	13	a	a	DT
12519	1236	14	pot	pot	NN
12519	1236	15	,	,	,
12519	1236	16	pour	pour	NN
12519	1236	17	boiling	boil	VBG
12519	1236	18	salt	salt	NN
12519	1236	19	and	and	CC
12519	1236	20	water	water	NN
12519	1236	21	on	on	RB
12519	1236	22	,	,	,
12519	1236	23	and	and	CC
12519	1236	24	let	let	VB
12519	1236	25	them	-PRON-	PRP
12519	1236	26	stand	stand	VB
12519	1236	27	three	three	CD
12519	1236	28	or	or	CC
12519	1236	29	four	four	CD
12519	1236	30	days	day	NNS
12519	1236	31	;	;	:
12519	1236	32	then	then	RB
12519	1236	33	drain	drain	VB
12519	1236	34	off	off	RP
12519	1236	35	the	the	DT
12519	1236	36	water	water	NN
12519	1236	37	,	,	,
12519	1236	38	and	and	CC
12519	1236	39	cover	cover	VB
12519	1236	40	them	-PRON-	PRP
12519	1236	41	with	with	IN
12519	1236	42	cold	cold	JJ
12519	1236	43	vinegar	vinegar	NN
12519	1236	44	;	;	:
12519	1236	45	add	add	VB
12519	1236	46	a	a	DT
12519	1236	47	few	few	JJ
12519	1236	48	blades	blade	NNS
12519	1236	49	of	of	IN
12519	1236	50	mace	mace	NN
12519	1236	51	,	,	,
12519	1236	52	and	and	CC
12519	1236	53	whole	whole	JJ
12519	1236	54	grains	grain	NNS
12519	1236	55	of	of	IN
12519	1236	56	black	black	JJ
12519	1236	57	pepper	pepper	NN
12519	1236	58	.	.	.
12519	1237	1	*	*	NFP
12519	1237	2	*	*	NFP
12519	1237	3	*	*	NFP
12519	1237	4	*	*	NFP
12519	1237	5	*	*	NFP
12519	1237	6	TO	to	IN
12519	1237	7	PICKLE	PICKLE	NNP
12519	1237	8	RADISH	RADISH	NNP
12519	1237	9	PODS	pods	NN
12519	1237	10	.	.	.
12519	1238	1	Cut	cut	VB
12519	1238	2	them	-PRON-	PRP
12519	1238	3	in	in	IN
12519	1238	4	nice	nice	JJ
12519	1238	5	bunches	bunche	NNS
12519	1238	6	as	as	RB
12519	1238	7	soon	soon	RB
12519	1238	8	as	as	IN
12519	1238	9	they	-PRON-	PRP
12519	1238	10	are	be	VBP
12519	1238	11	fully	fully	RB
12519	1238	12	formed	form	VBN
12519	1238	13	;	;	:
12519	1238	14	they	-PRON-	PRP
12519	1238	15	must	must	MD
12519	1238	16	be	be	VB
12519	1238	17	young	young	JJ
12519	1238	18	and	and	CC
12519	1238	19	tender	tender	JJ
12519	1238	20	--	--	:
12519	1238	21	pour	pour	NN
12519	1238	22	boiling	boil	VBG
12519	1238	23	salt	salt	NN
12519	1238	24	and	and	CC
12519	1238	25	water	water	NN
12519	1238	26	on	on	IN
12519	1238	27	them	-PRON-	PRP
12519	1238	28	,	,	,
12519	1238	29	cover	cover	VBP
12519	1238	30	with	with	IN
12519	1238	31	a	a	DT
12519	1238	32	thick	thick	JJ
12519	1238	33	cloth	cloth	NN
12519	1238	34	,	,	,
12519	1238	35	and	and	CC
12519	1238	36	pewter	pewter	NNP
12519	1238	37	plate	plate	NN
12519	1238	38	,	,	,
12519	1238	39	to	to	TO
12519	1238	40	keep	keep	VB
12519	1238	41	in	in	IN
12519	1238	42	the	the	DT
12519	1238	43	steam	steam	NN
12519	1238	44	;	;	:
12519	1238	45	repeat	repeat	VB
12519	1238	46	this	this	DT
12519	1238	47	every	every	DT
12519	1238	48	day	day	NN
12519	1238	49	till	till	IN
12519	1238	50	they	-PRON-	PRP
12519	1238	51	are	be	VBP
12519	1238	52	a	a	DT
12519	1238	53	good	good	JJ
12519	1238	54	green	green	NN
12519	1238	55	;	;	:
12519	1238	56	then	then	RB
12519	1238	57	put	put	VB
12519	1238	58	them	-PRON-	PRP
12519	1238	59	in	in	IN
12519	1238	60	cold	cold	JJ
12519	1238	61	vinegar	vinegar	NN
12519	1238	62	,	,	,
12519	1238	63	with	with	IN
12519	1238	64	mace	mace	NN
12519	1238	65	and	and	CC
12519	1238	66	whole	whole	JJ
12519	1238	67	pepper	pepper	NN
12519	1238	68	;	;	:
12519	1238	69	mix	mix	VB
12519	1238	70	a	a	DT
12519	1238	71	little	little	JJ
12519	1238	72	turmeric	turmeric	JJ
12519	1238	73	,	,	,
12519	1238	74	with	with	IN
12519	1238	75	a	a	DT
12519	1238	76	small	small	JJ
12519	1238	77	portion	portion	NN
12519	1238	78	of	of	IN
12519	1238	79	oil	oil	NN
12519	1238	80	,	,	,
12519	1238	81	and	and	CC
12519	1238	82	stir	stir	VB
12519	1238	83	it	-PRON-	PRP
12519	1238	84	into	into	IN
12519	1238	85	the	the	DT
12519	1238	86	vinegar	vinegar	NN
12519	1238	87	;	;	:
12519	1238	88	it	-PRON-	PRP
12519	1238	89	will	will	MD
12519	1238	90	make	make	VB
12519	1238	91	the	the	DT
12519	1238	92	pods	pod	NNS
12519	1238	93	of	of	IN
12519	1238	94	a	a	DT
12519	1238	95	more	more	RBR
12519	1238	96	lively	lively	JJ
12519	1238	97	green	green	JJ
12519	1238	98	.	.	.
12519	1239	1	They	-PRON-	PRP
12519	1239	2	are	be	VBP
12519	1239	3	very	very	RB
12519	1239	4	pretty	pretty	RB
12519	1239	5	for	for	IN
12519	1239	6	garnishing	garnish	VBG
12519	1239	7	meats	meat	NNS
12519	1239	8	.	.	.
12519	1240	1	*	*	NFP
12519	1240	2	*	*	NFP
12519	1240	3	*	*	NFP
12519	1240	4	*	*	NFP
12519	1240	5	*	*	NFP
12519	1240	6	TO	to	IN
12519	1240	7	PICKLE	PICKLE	NNP
12519	1240	8	ENGLISH	ENGLISH	NNP
12519	1240	9	WALNUTS	walnuts	NN
12519	1240	10	.	.	.
12519	1241	1	The	the	DT
12519	1241	2	walnuts	walnut	NNS
12519	1241	3	should	should	MD
12519	1241	4	be	be	VB
12519	1241	5	gathered	gather	VBN
12519	1241	6	when	when	WRB
12519	1241	7	the	the	DT
12519	1241	8	nut	nut	NN
12519	1241	9	is	be	VBZ
12519	1241	10	so	so	RB
12519	1241	11	young	young	JJ
12519	1241	12	that	that	IN
12519	1241	13	you	-PRON-	PRP
12519	1241	14	can	can	MD
12519	1241	15	run	run	VB
12519	1241	16	a	a	DT
12519	1241	17	pin	pin	NN
12519	1241	18	into	into	IN
12519	1241	19	it	-PRON-	PRP
12519	1241	20	easily	easily	RB
12519	1241	21	;	;	:
12519	1241	22	pour	pour	VB
12519	1241	23	boiling	boil	VBG
12519	1241	24	salt	salt	NN
12519	1241	25	and	and	CC
12519	1241	26	water	water	NN
12519	1241	27	on	on	RB
12519	1241	28	,	,	,
12519	1241	29	and	and	CC
12519	1241	30	let	let	VB
12519	1241	31	them	-PRON-	PRP
12519	1241	32	be	be	VB
12519	1241	33	covered	cover	VBN
12519	1241	34	with	with	IN
12519	1241	35	it	-PRON-	PRP
12519	1241	36	nine	nine	CD
12519	1241	37	days	day	NNS
12519	1241	38	,	,	,
12519	1241	39	changing	change	VBG
12519	1241	40	it	-PRON-	PRP
12519	1241	41	every	every	DT
12519	1241	42	third	third	JJ
12519	1241	43	day	day	NN
12519	1241	44	--	--	:
12519	1241	45	take	take	VB
12519	1241	46	them	-PRON-	PRP
12519	1241	47	out	out	RP
12519	1241	48	,	,	,
12519	1241	49	and	and	CC
12519	1241	50	put	put	VBD
12519	1241	51	them	-PRON-	PRP
12519	1241	52	on	on	IN
12519	1241	53	dishes	dish	NNS
12519	1241	54	in	in	IN
12519	1241	55	the	the	DT
12519	1241	56	air	air	NN
12519	1241	57	for	for	IN
12519	1241	58	a	a	DT
12519	1241	59	few	few	JJ
12519	1241	60	minutes	minute	NNS
12519	1241	61	,	,	,
12519	1241	62	taking	take	VBG
12519	1241	63	care	care	NN
12519	1241	64	to	to	TO
12519	1241	65	turn	turn	VB
12519	1241	66	them	-PRON-	PRP
12519	1241	67	over	over	RP
12519	1241	68	;	;	:
12519	1241	69	this	this	DT
12519	1241	70	will	will	MD
12519	1241	71	make	make	VB
12519	1241	72	them	-PRON-	PRP
12519	1241	73	black	black	JJ
12519	1241	74	much	much	RB
12519	1241	75	sooner	sooner	RB
12519	1241	76	--	--	:
12519	1241	77	put	put	VBD
12519	1241	78	them	-PRON-	PRP
12519	1241	79	in	in	IN
12519	1241	80	a	a	DT
12519	1241	81	pot	pot	NN
12519	1241	82	,	,	,
12519	1241	83	strew	strew	VBD
12519	1241	84	over	over	IN
12519	1241	85	some	some	DT
12519	1241	86	whole	whole	JJ
12519	1241	87	pepper	pepper	NN
12519	1241	88	,	,	,
12519	1241	89	cloves	clove	NNS
12519	1241	90	,	,	,
12519	1241	91	a	a	DT
12519	1241	92	little	little	JJ
12519	1241	93	garlic	garlic	NN
12519	1241	94	,	,	,
12519	1241	95	mustard	mustard	NN
12519	1241	96	seed	seed	NN
12519	1241	97	,	,	,
12519	1241	98	and	and	CC
12519	1241	99	horse	horse	NN
12519	1241	100	-	-	HYPH
12519	1241	101	radish	radish	JJ
12519	1241	102	scraped	scrape	VBN
12519	1241	103	and	and	CC
12519	1241	104	dried	dry	VBN
12519	1241	105	;	;	:
12519	1241	106	cover	cover	VB
12519	1241	107	them	-PRON-	PRP
12519	1241	108	with	with	IN
12519	1241	109	strong	strong	JJ
12519	1241	110	cold	cold	JJ
12519	1241	111	vinegar	vinegar	NN
12519	1241	112	.	.	.
12519	1242	1	*	*	NFP
12519	1242	2	*	*	NFP
12519	1242	3	*	*	NFP
12519	1242	4	*	*	NFP
12519	1242	5	*	*	NFP
12519	1242	6	TO	to	IN
12519	1242	7	PICKLE	PICKLE	NNP
12519	1242	8	PEPPERS	pepper	NNS
12519	1242	9	.	.	.
12519	1243	1	Gather	gather	VB
12519	1243	2	the	the	DT
12519	1243	3	large	large	JJ
12519	1243	4	bell	bell	NN
12519	1243	5	pepper	pepper	NN
12519	1243	6	when	when	WRB
12519	1243	7	quite	quite	RB
12519	1243	8	young	young	JJ
12519	1243	9	,	,	,
12519	1243	10	leave	leave	VB
12519	1243	11	the	the	DT
12519	1243	12	seeds	seed	NNS
12519	1243	13	in	in	IN
12519	1243	14	and	and	CC
12519	1243	15	the	the	DT
12519	1243	16	stem	stem	NN
12519	1243	17	on	on	RP
12519	1243	18	,	,	,
12519	1243	19	cut	cut	VB
12519	1243	20	a	a	DT
12519	1243	21	slit	slit	NN
12519	1243	22	in	in	IN
12519	1243	23	one	one	CD
12519	1243	24	side	side	NN
12519	1243	25	between	between	IN
12519	1243	26	the	the	DT
12519	1243	27	large	large	JJ
12519	1243	28	veins	vein	NNS
12519	1243	29	,	,	,
12519	1243	30	to	to	TO
12519	1243	31	let	let	VB
12519	1243	32	the	the	DT
12519	1243	33	water	water	NN
12519	1243	34	in	in	IN
12519	1243	35	;	;	:
12519	1243	36	pour	pour	NN
12519	1243	37	boiling	boil	VBG
12519	1243	38	salt	salt	NN
12519	1243	39	and	and	CC
12519	1243	40	waler	waler	NN
12519	1243	41	on	on	RP
12519	1243	42	,	,	,
12519	1243	43	changing	change	VBG
12519	1243	44	it	-PRON-	PRP
12519	1243	45	every	every	DT
12519	1243	46	day	day	NN
12519	1243	47	for	for	IN
12519	1243	48	three	three	CD
12519	1243	49	weeks	week	NNS
12519	1243	50	--	--	:
12519	1243	51	you	-PRON-	PRP
12519	1243	52	must	must	MD
12519	1243	53	keep	keep	VB
12519	1243	54	them	-PRON-	PRP
12519	1243	55	closely	closely	RB
12519	1243	56	stopped	stop	VBN
12519	1243	57	;	;	:
12519	1243	58	if	if	IN
12519	1243	59	at	at	IN
12519	1243	60	the	the	DT
12519	1243	61	end	end	NN
12519	1243	62	of	of	IN
12519	1243	63	this	this	DT
12519	1243	64	time	time	NN
12519	1243	65	,	,	,
12519	1243	66	they	-PRON-	PRP
12519	1243	67	be	be	VBP
12519	1243	68	a	a	DT
12519	1243	69	good	good	JJ
12519	1243	70	green	green	NN
12519	1243	71	,	,	,
12519	1243	72	put	put	VBD
12519	1243	73	them	-PRON-	PRP
12519	1243	74	in	in	IN
12519	1243	75	pots	pot	NNS
12519	1243	76	,	,	,
12519	1243	77	and	and	CC
12519	1243	78	cover	cover	VB
12519	1243	79	them	-PRON-	PRP
12519	1243	80	with	with	IN
12519	1243	81	cold	cold	JJ
12519	1243	82	vinegar	vinegar	NN
12519	1243	83	and	and	CC
12519	1243	84	a	a	DT
12519	1243	85	little	little	JJ
12519	1243	86	turmeric	turmeric	JJ
12519	1243	87	;	;	:
12519	1243	88	those	those	DT
12519	1243	89	that	that	WDT
12519	1243	90	are	be	VBP
12519	1243	91	not	not	RB
12519	1243	92	sufficiently	sufficiently	RB
12519	1243	93	green	green	JJ
12519	1243	94	,	,	,
12519	1243	95	must	must	MD
12519	1243	96	be	be	VB
12519	1243	97	continued	continue	VBN
12519	1243	98	under	under	IN
12519	1243	99	the	the	DT
12519	1243	100	same	same	JJ
12519	1243	101	process	process	NN
12519	1243	102	till	till	IN
12519	1243	103	they	-PRON-	PRP
12519	1243	104	are	be	VBP
12519	1243	105	so	so	RB
12519	1243	106	.	.	.
12519	1244	1	Be	be	VB
12519	1244	2	careful	careful	JJ
12519	1244	3	not	not	RB
12519	1244	4	to	to	TO
12519	1244	5	cut	cut	VB
12519	1244	6	through	through	IN
12519	1244	7	the	the	DT
12519	1244	8	large	large	JJ
12519	1244	9	veins	vein	NNS
12519	1244	10	,	,	,
12519	1244	11	as	as	IN
12519	1244	12	the	the	DT
12519	1244	13	heat	heat	NN
12519	1244	14	will	will	MD
12519	1244	15	instantly	instantly	RB
12519	1244	16	diffuse	diffuse	VB
12519	1244	17	itself	-PRON-	PRP
12519	1244	18	through	through	IN
12519	1244	19	the	the	DT
12519	1244	20	pod	pod	NN
12519	1244	21	.	.	.
12519	1245	1	*	*	NFP
12519	1245	2	*	*	NFP
12519	1245	3	*	*	NFP
12519	1245	4	*	*	NFP
12519	1245	5	*	*	NFP
12519	1245	6	TO	to	IN
12519	1245	7	MAKE	MAKE	NNP
12519	1245	8	WALNUT	WALNUT	NNP
12519	1245	9	CATSUP	catsup	NN
12519	1245	10	.	.	.
12519	1246	1	Gather	gather	VB
12519	1246	2	the	the	DT
12519	1246	3	walnuts	walnut	NNS
12519	1246	4	as	as	IN
12519	1246	5	for	for	IN
12519	1246	6	pickling	pickling	NN
12519	1246	7	,	,	,
12519	1246	8	and	and	CC
12519	1246	9	keep	keep	VB
12519	1246	10	them	-PRON-	PRP
12519	1246	11	in	in	IN
12519	1246	12	salt	salt	NN
12519	1246	13	and	and	CC
12519	1246	14	water	water	NN
12519	1246	15	the	the	DT
12519	1246	16	same	same	JJ
12519	1246	17	time	time	NN
12519	1246	18	;	;	:
12519	1246	19	then	then	RB
12519	1246	20	pound	pound	VB
12519	1246	21	them	-PRON-	PRP
12519	1246	22	in	in	IN
12519	1246	23	a	a	DT
12519	1246	24	marble	marble	NN
12519	1246	25	mortar	mortar	NN
12519	1246	26	--	--	:
12519	1246	27	to	to	IN
12519	1246	28	every	every	DT
12519	1246	29	dozen	dozen	NN
12519	1246	30	walnuts	walnut	NNS
12519	1246	31	,	,	,
12519	1246	32	put	put	VB
12519	1246	33	a	a	DT
12519	1246	34	quart	quart	NN
12519	1246	35	of	of	IN
12519	1246	36	vinegar	vinegar	NN
12519	1246	37	;	;	:
12519	1246	38	stir	stir	VB
12519	1246	39	them	-PRON-	PRP
12519	1246	40	well	well	RB
12519	1246	41	every	every	DT
12519	1246	42	day	day	NN
12519	1246	43	for	for	IN
12519	1246	44	a	a	DT
12519	1246	45	week	week	NN
12519	1246	46	,	,	,
12519	1246	47	then	then	RB
12519	1246	48	put	put	VB
12519	1246	49	them	-PRON-	PRP
12519	1246	50	in	in	IN
12519	1246	51	a	a	DT
12519	1246	52	bag	bag	NN
12519	1246	53	,	,	,
12519	1246	54	and	and	CC
12519	1246	55	press	press	VB
12519	1246	56	all	all	PDT
12519	1246	57	the	the	DT
12519	1246	58	liquor	liquor	NN
12519	1246	59	through	through	IN
12519	1246	60	;	;	:
12519	1246	61	to	to	IN
12519	1246	62	each	each	DT
12519	1246	63	quart	quart	NN
12519	1246	64	,	,	,
12519	1246	65	put	put	VB
12519	1246	66	a	a	DT
12519	1246	67	tea	tea	NN
12519	1246	68	-	-	HYPH
12519	1246	69	spoonful	spoonful	JJ
12519	1246	70	of	of	IN
12519	1246	71	pounded	pound	VBN
12519	1246	72	cloves	clove	NNS
12519	1246	73	,	,	,
12519	1246	74	and	and	CC
12519	1246	75	one	one	CD
12519	1246	76	of	of	IN
12519	1246	77	mace	mace	NN
12519	1246	78	,	,	,
12519	1246	79	with	with	IN
12519	1246	80	six	six	CD
12519	1246	81	cloves	clove	NNS
12519	1246	82	of	of	IN
12519	1246	83	garlic	garlic	NN
12519	1246	84	--	--	:
12519	1246	85	boil	boil	VB
12519	1246	86	it	-PRON-	PRP
12519	1246	87	fifteen	fifteen	CD
12519	1246	88	or	or	CC
12519	1246	89	twenty	twenty	CD
12519	1246	90	minutes	minute	NNS
12519	1246	91	,	,	,
12519	1246	92	and	and	CC
12519	1246	93	bottle	bottle	VB
12519	1246	94	it	-PRON-	PRP
12519	1246	95	.	.	.
12519	1247	1	*	*	NFP
12519	1247	2	*	*	NFP
12519	1247	3	*	*	NFP
12519	1247	4	*	*	NFP
12519	1247	5	*	*	NFP
12519	1247	6	TO	to	IN
12519	1247	7	PICKLE	PICKLE	NNP
12519	1247	8	GREEN	GREEN	NNP
12519	1247	9	NECTARINES	nectarines	NN
12519	1247	10	OR	or	CC
12519	1247	11	APRICOTS	APRICOTS	NNP
12519	1247	12	.	.	.
12519	1248	1	Gather	gather	VB
12519	1248	2	them	-PRON-	PRP
12519	1248	3	while	while	IN
12519	1248	4	the	the	DT
12519	1248	5	shell	shell	NN
12519	1248	6	is	be	VBZ
12519	1248	7	soft	soft	JJ
12519	1248	8	--	--	:
12519	1248	9	green	green	JJ
12519	1248	10	them	-PRON-	PRP
12519	1248	11	with	with	IN
12519	1248	12	salt	salt	NN
12519	1248	13	and	and	CC
12519	1248	14	water	water	NN
12519	1248	15	as	as	IN
12519	1248	16	before	before	IN
12519	1248	17	directed	direct	VBN
12519	1248	18	;	;	:
12519	1248	19	when	when	WRB
12519	1248	20	a	a	DT
12519	1248	21	good	good	JJ
12519	1248	22	green	green	NN
12519	1248	23	,	,	,
12519	1248	24	soak	soak	VB
12519	1248	25	them	-PRON-	PRP
12519	1248	26	in	in	IN
12519	1248	27	plain	plain	JJ
12519	1248	28	vinegar	vinegar	NN
12519	1248	29	for	for	IN
12519	1248	30	a	a	DT
12519	1248	31	fortnight	fortnight	NN
12519	1248	32	,	,	,
12519	1248	33	and	and	CC
12519	1248	34	put	put	VBD
12519	1248	35	them	-PRON-	PRP
12519	1248	36	in	in	IN
12519	1248	37	the	the	DT
12519	1248	38	yellow	yellow	JJ
12519	1248	39	pickle	pickle	NN
12519	1248	40	pot	pot	NN
12519	1248	41	.	.	.
12519	1249	1	*	*	NFP
12519	1249	2	*	*	NFP
12519	1249	3	*	*	NFP
12519	1249	4	*	*	NFP
12519	1249	5	*	*	NFP
12519	1249	6	TO	to	IN
12519	1249	7	PICKLE	pickle	JJ
12519	1249	8	ASPARAGUS	asparagus	NN
12519	1249	9	.	.	.
12519	1250	1	Pour	pour	NN
12519	1250	2	boiling	boil	VBG
12519	1250	3	salt	salt	NN
12519	1250	4	and	and	CC
12519	1250	5	water	water	NN
12519	1250	6	on	on	RB
12519	1250	7	,	,	,
12519	1250	8	and	and	CC
12519	1250	9	cover	cover	VB
12519	1250	10	them	-PRON-	PRP
12519	1250	11	close	close	RB
12519	1250	12	--	--	:
12519	1250	13	next	next	JJ
12519	1250	14	day	day	NN
12519	1250	15	,	,	,
12519	1250	16	take	take	VB
12519	1250	17	them	-PRON-	PRP
12519	1250	18	out	out	RP
12519	1250	19	,	,	,
12519	1250	20	dry	dry	VB
12519	1250	21	them	-PRON-	PRP
12519	1250	22	,	,	,
12519	1250	23	and	and	CC
12519	1250	24	after	after	IN
12519	1250	25	standing	stand	VBG
12519	1250	26	in	in	IN
12519	1250	27	vinegar	vinegar	NN
12519	1250	28	,	,	,
12519	1250	29	put	put	VB
12519	1250	30	them	-PRON-	PRP
12519	1250	31	with	with	IN
12519	1250	32	the	the	DT
12519	1250	33	yellow	yellow	JJ
12519	1250	34	pickle	pickle	NN
12519	1250	35	.	.	.
12519	1251	1	*	*	NFP
12519	1251	2	*	*	NFP
12519	1251	3	*	*	NFP
12519	1251	4	*	*	NFP
12519	1251	5	*	*	NFP
12519	1251	6	OBSERVATIONS	observations	NN
12519	1251	7	ON	ON	NNP
12519	1251	8	PICKLING	PICKLING	NNP
12519	1251	9	.	.	.
12519	1252	1	The	the	DT
12519	1252	2	vessels	vessel	NNS
12519	1252	3	for	for	IN
12519	1252	4	keeping	keep	VBG
12519	1252	5	pickles	pickle	NNS
12519	1252	6	should	should	MD
12519	1252	7	be	be	VB
12519	1252	8	made	make	VBN
12519	1252	9	of	of	IN
12519	1252	10	stone	stone	NN
12519	1252	11	ware	ware	NN
12519	1252	12	,	,	,
12519	1252	13	straight	straight	RB
12519	1252	14	from	from	IN
12519	1252	15	the	the	DT
12519	1252	16	bottom	bottom	NN
12519	1252	17	to	to	IN
12519	1252	18	the	the	DT
12519	1252	19	top	top	NN
12519	1252	20	,	,	,
12519	1252	21	with	with	IN
12519	1252	22	stone	stone	NN
12519	1252	23	covers	cover	VBZ
12519	1252	24	to	to	IN
12519	1252	25	them	-PRON-	PRP
12519	1252	26	;	;	:
12519	1252	27	when	when	WRB
12519	1252	28	the	the	DT
12519	1252	29	mouth	mouth	NN
12519	1252	30	is	be	VBZ
12519	1252	31	very	very	RB
12519	1252	32	wide	wide	JJ
12519	1252	33	,	,	,
12519	1252	34	the	the	DT
12519	1252	35	pickles	pickle	NNS
12519	1252	36	may	may	MD
12519	1252	37	be	be	VB
12519	1252	38	taken	take	VBN
12519	1252	39	out	out	RP
12519	1252	40	without	without	IN
12519	1252	41	breaking	break	VBG
12519	1252	42	them	-PRON-	PRP
12519	1252	43	The	the	DT
12519	1252	44	motive	motive	NN
12519	1252	45	for	for	IN
12519	1252	46	keeping	keep	VBG
12519	1252	47	all	all	DT
12519	1252	48	pickles	pickle	NNS
12519	1252	49	in	in	IN
12519	1252	50	plain	plain	JJ
12519	1252	51	vinegar	vinegar	NN
12519	1252	52	,	,	,
12519	1252	53	previous	previous	JJ
12519	1252	54	to	to	IN
12519	1252	55	putting	put	VBG
12519	1252	56	them	-PRON-	PRP
12519	1252	57	in	in	IN
12519	1252	58	the	the	DT
12519	1252	59	prepared	prepare	VBN
12519	1252	60	pot	pot	NN
12519	1252	61	,	,	,
12519	1252	62	is	be	VBZ
12519	1252	63	to	to	TO
12519	1252	64	draw	draw	VB
12519	1252	65	off	off	RP
12519	1252	66	the	the	DT
12519	1252	67	water	water	NN
12519	1252	68	with	with	IN
12519	1252	69	which	which	WDT
12519	1252	70	they	-PRON-	PRP
12519	1252	71	are	be	VBP
12519	1252	72	saturated	saturate	VBN
12519	1252	73	,	,	,
12519	1252	74	that	that	IN
12519	1252	75	they	-PRON-	PRP
12519	1252	76	may	may	MD
12519	1252	77	not	not	RB
12519	1252	78	weaken	weaken	VB
12519	1252	79	the	the	DT
12519	1252	80	vinegar	vinegar	NN
12519	1252	81	of	of	IN
12519	1252	82	the	the	DT
12519	1252	83	pot	pot	NN
12519	1252	84	.	.	.
12519	1253	1	Pickles	pickle	NNS
12519	1253	2	keep	keep	VBP
12519	1253	3	much	much	RB
12519	1253	4	better	well	JJR
12519	1253	5	when	when	WRB
12519	1253	6	the	the	DT
12519	1253	7	vinegar	vinegar	NN
12519	1253	8	is	be	VBZ
12519	1253	9	not	not	RB
12519	1253	10	boiled	boil	VBN
12519	1253	11	.	.	.
12519	1254	1	*	*	NFP
12519	1254	2	*	*	NFP
12519	1254	3	*	*	NFP
12519	1254	4	*	*	NFP
12519	1254	5	*	*	NFP
12519	1254	6	CORDIALS	CORDIALS	NNP
12519	1254	7	,	,	,
12519	1254	8	&	&	CC
12519	1254	9	c.	c.	NNP
12519	1254	10	GINGER	GINGER	NNP
12519	1254	11	WINE	WINE	NNP
12519	1254	12	.	.	.
12519	1255	1	To	to	IN
12519	1255	2	three	three	CD
12519	1255	3	gallons	gallon	NNS
12519	1255	4	of	of	IN
12519	1255	5	water	water	NN
12519	1255	6	,	,	,
12519	1255	7	put	put	VBD
12519	1255	8	three	three	CD
12519	1255	9	pounds	pound	NNS
12519	1255	10	of	of	IN
12519	1255	11	sugar	sugar	NN
12519	1255	12	,	,	,
12519	1255	13	and	and	CC
12519	1255	14	four	four	CD
12519	1255	15	ounces	ounce	NNS
12519	1255	16	of	of	IN
12519	1255	17	race	race	NN
12519	1255	18	ginger	ginger	NN
12519	1255	19	,	,	,
12519	1255	20	washed	wash	VBD
12519	1255	21	in	in	IN
12519	1255	22	many	many	JJ
12519	1255	23	waters	water	NNS
12519	1255	24	to	to	TO
12519	1255	25	cleanse	cleanse	VB
12519	1255	26	it	-PRON-	PRP
12519	1255	27	;	;	:
12519	1255	28	boil	boil	VB
12519	1255	29	them	-PRON-	PRP
12519	1255	30	together	together	RB
12519	1255	31	for	for	IN
12519	1255	32	one	one	CD
12519	1255	33	hour	hour	NN
12519	1255	34	,	,	,
12519	1255	35	and	and	CC
12519	1255	36	strain	strain	VB
12519	1255	37	it	-PRON-	PRP
12519	1255	38	through	through	IN
12519	1255	39	a	a	DT
12519	1255	40	sieve	sieve	NN
12519	1255	41	;	;	:
12519	1255	42	when	when	WRB
12519	1255	43	lukewarm	lukewarm	NNP
12519	1255	44	,	,	,
12519	1255	45	put	put	VBD
12519	1255	46	it	-PRON-	PRP
12519	1255	47	in	in	IN
12519	1255	48	a	a	DT
12519	1255	49	cask	cask	NN
12519	1255	50	with	with	IN
12519	1255	51	three	three	CD
12519	1255	52	lemons	lemon	NNS
12519	1255	53	cut	cut	VBN
12519	1255	54	in	in	IN
12519	1255	55	slices	slice	NNS
12519	1255	56	,	,	,
12519	1255	57	and	and	CC
12519	1255	58	two	two	CD
12519	1255	59	gills	gill	NNS
12519	1255	60	of	of	IN
12519	1255	61	beer	beer	NN
12519	1255	62	yeast	yeast	NN
12519	1255	63	;	;	:
12519	1255	64	shake	shake	VB
12519	1255	65	it	-PRON-	PRP
12519	1255	66	well	well	RB
12519	1255	67	,	,	,
12519	1255	68	and	and	CC
12519	1255	69	stop	stop	VB
12519	1255	70	the	the	DT
12519	1255	71	cask	cask	NN
12519	1255	72	very	very	RB
12519	1255	73	tight	tight	JJ
12519	1255	74	;	;	:
12519	1255	75	let	let	VB
12519	1255	76	it	-PRON-	PRP
12519	1255	77	stand	stand	VB
12519	1255	78	a	a	DT
12519	1255	79	week	week	NN
12519	1255	80	to	to	IN
12519	1255	81	ferment	ferment	NN
12519	1255	82	;	;	:
12519	1255	83	and	and	CC
12519	1255	84	if	if	IN
12519	1255	85	not	not	RB
12519	1255	86	clear	clear	JJ
12519	1255	87	enough	enough	RB
12519	1255	88	to	to	TO
12519	1255	89	bottle	bottle	VB
12519	1255	90	,	,	,
12519	1255	91	it	-PRON-	PRP
12519	1255	92	must	must	MD
12519	1255	93	remain	remain	VB
12519	1255	94	until	until	IN
12519	1255	95	it	-PRON-	PRP
12519	1255	96	becomes	become	VBZ
12519	1255	97	so	so	RB
12519	1255	98	;	;	:
12519	1255	99	it	-PRON-	PRP
12519	1255	100	will	will	MD
12519	1255	101	be	be	VB
12519	1255	102	fit	fit	JJ
12519	1255	103	to	to	TO
12519	1255	104	drink	drink	VB
12519	1255	105	in	in	IN
12519	1255	106	ten	ten	CD
12519	1255	107	days	day	NNS
12519	1255	108	after	after	IN
12519	1255	109	bottling	bottle	VBG
12519	1255	110	.	.	.
12519	1256	1	*	*	NFP
12519	1256	2	*	*	NFP
12519	1256	3	*	*	NFP
12519	1256	4	*	*	NFP
12519	1256	5	*	*	NFP
12519	1256	6	ORGEAT	orgeat	NN
12519	1256	7	.	.	.
12519	1257	1	_	_	NNP
12519	1257	2	A	a	DT
12519	1257	3	Necessary	Necessary	NNP
12519	1257	4	Refreshment	Refreshment	NNP
12519	1257	5	at	at	IN
12519	1257	6	all	all	DT
12519	1257	7	Parties	party	NNS
12519	1257	8	.	.	.
12519	1257	9	_	_	NNP
12519	1257	10	Boil	Boil	NNP
12519	1257	11	two	two	CD
12519	1257	12	quarts	quart	NNS
12519	1257	13	of	of	IN
12519	1257	14	milk	milk	NN
12519	1257	15	with	with	IN
12519	1257	16	a	a	DT
12519	1257	17	stick	stick	NN
12519	1257	18	of	of	IN
12519	1257	19	cinnamon	cinnamon	NN
12519	1257	20	and	and	CC
12519	1257	21	let	let	VB
12519	1257	22	it	-PRON-	PRP
12519	1257	23	stand	stand	VB
12519	1257	24	to	to	TO
12519	1257	25	be	be	VB
12519	1257	26	quite	quite	RB
12519	1257	27	cold	cold	JJ
12519	1257	28	,	,	,
12519	1257	29	first	first	RB
12519	1257	30	taking	take	VBG
12519	1257	31	out	out	RP
12519	1257	32	the	the	DT
12519	1257	33	cinnamon	cinnamon	NN
12519	1257	34	;	;	:
12519	1257	35	blanch	blanch	NN
12519	1257	36	four	four	CD
12519	1257	37	ounces	ounce	NNS
12519	1257	38	of	of	IN
12519	1257	39	the	the	DT
12519	1257	40	best	well	RBS
12519	1257	41	sweet	sweet	JJ
12519	1257	42	almonds	almond	NNS
12519	1257	43	,	,	,
12519	1257	44	pound	pound	VB
12519	1257	45	them	-PRON-	PRP
12519	1257	46	in	in	IN
12519	1257	47	a	a	DT
12519	1257	48	marble	marble	NN
12519	1257	49	mortar	mortar	NN
12519	1257	50	with	with	IN
12519	1257	51	a	a	DT
12519	1257	52	little	little	JJ
12519	1257	53	rose	rose	NN
12519	1257	54	-	-	HYPH
12519	1257	55	water	water	NN
12519	1257	56	;	;	:
12519	1257	57	mix	mix	VB
12519	1257	58	them	-PRON-	PRP
12519	1257	59	well	well	RB
12519	1257	60	with	with	IN
12519	1257	61	the	the	DT
12519	1257	62	milk	milk	NN
12519	1257	63	,	,	,
12519	1257	64	sweeten	sweeten	VB
12519	1257	65	it	-PRON-	PRP
12519	1257	66	to	to	IN
12519	1257	67	your	-PRON-	PRP$
12519	1257	68	taste	taste	NN
12519	1257	69	,	,	,
12519	1257	70	and	and	CC
12519	1257	71	let	let	VB
12519	1257	72	it	-PRON-	PRP
12519	1257	73	boil	boil	VB
12519	1257	74	a	a	DT
12519	1257	75	few	few	JJ
12519	1257	76	minutes	minute	NNS
12519	1257	77	only	only	RB
12519	1257	78	,	,	,
12519	1257	79	lest	lest	IN
12519	1257	80	the	the	DT
12519	1257	81	almonds	almond	NNS
12519	1257	82	should	should	MD
12519	1257	83	be	be	VB
12519	1257	84	oily	oily	RB
12519	1257	85	;	;	:
12519	1257	86	strain	strain	VB
12519	1257	87	it	-PRON-	PRP
12519	1257	88	through	through	IN
12519	1257	89	a	a	DT
12519	1257	90	very	very	RB
12519	1257	91	fine	fine	JJ
12519	1257	92	sieve	sieve	NN
12519	1257	93	till	till	IN
12519	1257	94	quite	quite	RB
12519	1257	95	smooth	smooth	JJ
12519	1257	96	,	,	,
12519	1257	97	and	and	CC
12519	1257	98	free	free	JJ
12519	1257	99	from	from	IN
12519	1257	100	the	the	DT
12519	1257	101	almonds	almond	NNS
12519	1257	102	,	,	,
12519	1257	103	serve	serve	VB
12519	1257	104	it	-PRON-	PRP
12519	1257	105	up	up	RP
12519	1257	106	either	either	CC
12519	1257	107	cold	cold	JJ
12519	1257	108	or	or	CC
12519	1257	109	lukewarm	lukewarm	JJ
12519	1257	110	,	,	,
12519	1257	111	in	in	IN
12519	1257	112	glasses	glass	NNS
12519	1257	113	with	with	IN
12519	1257	114	handles	handle	NNS
12519	1257	115	.	.	.
12519	1258	1	*	*	NFP
12519	1258	2	*	*	NFP
12519	1258	3	*	*	NFP
12519	1258	4	*	*	NFP
12519	1258	5	*	*	NFP
12519	1258	6	CHERRY	cherry	NN
12519	1258	7	SHRUB	SHRUB	NNP
12519	1258	8	.	.	.
12519	1259	1	Gather	gather	VB
12519	1259	2	ripe	ripe	JJ
12519	1259	3	morello	morello	NN
12519	1259	4	cherries	cherry	NNS
12519	1259	5	,	,	,
12519	1259	6	pick	pick	VB
12519	1259	7	them	-PRON-	PRP
12519	1259	8	from	from	IN
12519	1259	9	the	the	DT
12519	1259	10	stalk	stalk	NN
12519	1259	11	,	,	,
12519	1259	12	and	and	CC
12519	1259	13	put	put	VBD
12519	1259	14	them	-PRON-	PRP
12519	1259	15	in	in	IN
12519	1259	16	an	an	DT
12519	1259	17	earthen	earthen	JJ
12519	1259	18	pot	pot	NN
12519	1259	19	,	,	,
12519	1259	20	which	which	WDT
12519	1259	21	must	must	MD
12519	1259	22	be	be	VB
12519	1259	23	set	set	VBN
12519	1259	24	into	into	IN
12519	1259	25	an	an	DT
12519	1259	26	iron	iron	NN
12519	1259	27	pot	pot	NN
12519	1259	28	of	of	IN
12519	1259	29	water	water	NN
12519	1259	30	;	;	:
12519	1259	31	make	make	VB
12519	1259	32	the	the	DT
12519	1259	33	water	water	NN
12519	1259	34	boil	boil	VB
12519	1259	35	,	,	,
12519	1259	36	but	but	CC
12519	1259	37	take	take	VB
12519	1259	38	care	care	NN
12519	1259	39	that	that	IN
12519	1259	40	none	none	NN
12519	1259	41	of	of	IN
12519	1259	42	it	-PRON-	PRP
12519	1259	43	gets	get	VBZ
12519	1259	44	into	into	IN
12519	1259	45	the	the	DT
12519	1259	46	cherries	cherry	NNS
12519	1259	47	;	;	:
12519	1259	48	when	when	WRB
12519	1259	49	the	the	DT
12519	1259	50	juice	juice	NN
12519	1259	51	is	be	VBZ
12519	1259	52	extracted	extract	VBN
12519	1259	53	,	,	,
12519	1259	54	pour	pour	VB
12519	1259	55	it	-PRON-	PRP
12519	1259	56	into	into	IN
12519	1259	57	a	a	DT
12519	1259	58	bag	bag	NN
12519	1259	59	made	make	VBN
12519	1259	60	of	of	IN
12519	1259	61	tolerably	tolerably	RB
12519	1259	62	thick	thick	JJ
12519	1259	63	cloth	cloth	NN
12519	1259	64	,	,	,
12519	1259	65	which	which	WDT
12519	1259	66	will	will	MD
12519	1259	67	permit	permit	VB
12519	1259	68	the	the	DT
12519	1259	69	juice	juice	NN
12519	1259	70	to	to	TO
12519	1259	71	pass	pass	VB
12519	1259	72	,	,	,
12519	1259	73	but	but	CC
12519	1259	74	not	not	RB
12519	1259	75	the	the	DT
12519	1259	76	pulp	pulp	NN
12519	1259	77	of	of	IN
12519	1259	78	your	-PRON-	PRP$
12519	1259	79	cherries	cherry	NNS
12519	1259	80	;	;	:
12519	1259	81	sweeten	sweeten	VB
12519	1259	82	it	-PRON-	PRP
12519	1259	83	to	to	IN
12519	1259	84	your	-PRON-	PRP$
12519	1259	85	taste	taste	NN
12519	1259	86	,	,	,
12519	1259	87	and	and	CC
12519	1259	88	when	when	WRB
12519	1259	89	it	-PRON-	PRP
12519	1259	90	becomes	become	VBZ
12519	1259	91	perfectly	perfectly	RB
12519	1259	92	clear	clear	JJ
12519	1259	93	,	,	,
12519	1259	94	bottle	bottle	VBP
12519	1259	95	it	-PRON-	PRP
12519	1259	96	--	--	:
12519	1259	97	put	put	VBN
12519	1259	98	a	a	DT
12519	1259	99	gill	gill	NN
12519	1259	100	of	of	IN
12519	1259	101	brandy	brandy	NN
12519	1259	102	into	into	IN
12519	1259	103	each	each	DT
12519	1259	104	bottle	bottle	NN
12519	1259	105	,	,	,
12519	1259	106	before	before	IN
12519	1259	107	you	-PRON-	PRP
12519	1259	108	pour	pour	VBP
12519	1259	109	in	in	IN
12519	1259	110	the	the	DT
12519	1259	111	juice	juice	NN
12519	1259	112	--	--	:
12519	1259	113	cover	cover	VB
12519	1259	114	the	the	DT
12519	1259	115	corks	cork	NNS
12519	1259	116	with	with	IN
12519	1259	117	rosin	rosin	NNP
12519	1259	118	.	.	.
12519	1260	1	It	-PRON-	PRP
12519	1260	2	will	will	MD
12519	1260	3	keep	keep	VB
12519	1260	4	all	all	DT
12519	1260	5	summer	summer	NN
12519	1260	6	,	,	,
12519	1260	7	in	in	IN
12519	1260	8	a	a	DT
12519	1260	9	dry	dry	JJ
12519	1260	10	cool	cool	JJ
12519	1260	11	place	place	NN
12519	1260	12	,	,	,
12519	1260	13	and	and	CC
12519	1260	14	is	be	VBZ
12519	1260	15	delicious	delicious	JJ
12519	1260	16	mixed	mix	VBN
12519	1260	17	with	with	IN
12519	1260	18	water	water	NN
12519	1260	19	.	.	.
12519	1261	1	*	*	NFP
12519	1261	2	*	*	NFP
12519	1261	3	*	*	NFP
12519	1261	4	*	*	NFP
12519	1261	5	*	*	NFP
12519	1261	6	CURRANT	currant	NN
12519	1261	7	WINE	WINE	NNP
12519	1261	8	.	.	.
12519	1262	1	Gather	gather	VB
12519	1262	2	full	full	JJ
12519	1262	3	ripe	ripe	JJ
12519	1262	4	currants	currant	NNS
12519	1262	5	on	on	IN
12519	1262	6	a	a	DT
12519	1262	7	dry	dry	JJ
12519	1262	8	day	day	NN
12519	1262	9	,	,	,
12519	1262	10	pick	pick	VB
12519	1262	11	them	-PRON-	PRP
12519	1262	12	from	from	IN
12519	1262	13	the	the	DT
12519	1262	14	stalks	stalk	NNS
12519	1262	15	,	,	,
12519	1262	16	and	and	CC
12519	1262	17	weigh	weigh	VB
12519	1262	18	them	-PRON-	PRP
12519	1262	19	;	;	:
12519	1262	20	then	then	RB
12519	1262	21	crush	crush	VB
12519	1262	22	them	-PRON-	PRP
12519	1262	23	with	with	IN
12519	1262	24	your	-PRON-	PRP$
12519	1262	25	hands	hand	NNS
12519	1262	26	,	,	,
12519	1262	27	leaving	leave	VBG
12519	1262	28	none	none	NN
12519	1262	29	whole	whole	JJ
12519	1262	30	;	;	:
12519	1262	31	for	for	IN
12519	1262	32	every	every	DT
12519	1262	33	two	two	CD
12519	1262	34	pounds	pound	NNS
12519	1262	35	of	of	IN
12519	1262	36	currants	currant	NNS
12519	1262	37	put	put	VBP
12519	1262	38	one	one	CD
12519	1262	39	quart	quart	NN
12519	1262	40	of	of	IN
12519	1262	41	water	water	NN
12519	1262	42	;	;	:
12519	1262	43	stir	stir	VB
12519	1262	44	all	all	DT
12519	1262	45	well	well	RB
12519	1262	46	together	together	RB
12519	1262	47	,	,	,
12519	1262	48	and	and	CC
12519	1262	49	let	let	VB
12519	1262	50	it	-PRON-	PRP
12519	1262	51	stand	stand	VB
12519	1262	52	three	three	CD
12519	1262	53	hours	hour	NNS
12519	1262	54	,	,	,
12519	1262	55	and	and	CC
12519	1262	56	strain	strain	VB
12519	1262	57	the	the	DT
12519	1262	58	liquor	liquor	NN
12519	1262	59	through	through	IN
12519	1262	60	a	a	DT
12519	1262	61	sieve	sieve	NN
12519	1262	62	;	;	:
12519	1262	63	then	then	RB
12519	1262	64	,	,	,
12519	1262	65	for	for	IN
12519	1262	66	every	every	DT
12519	1262	67	three	three	CD
12519	1262	68	pounds	pound	NNS
12519	1262	69	of	of	IN
12519	1262	70	currants	currant	NNS
12519	1262	71	,	,	,
12519	1262	72	put	put	VB
12519	1262	73	one	one	CD
12519	1262	74	pound	pound	NN
12519	1262	75	of	of	IN
12519	1262	76	powdered	powdered	JJ
12519	1262	77	loaf	loaf	NN
12519	1262	78	sugar	sugar	NN
12519	1262	79	;	;	:
12519	1262	80	stir	stir	VB
12519	1262	81	it	-PRON-	PRP
12519	1262	82	till	till	IN
12519	1262	83	the	the	DT
12519	1262	84	sugar	sugar	NN
12519	1262	85	is	be	VBZ
12519	1262	86	dissolved	dissolve	VBN
12519	1262	87	,	,	,
12519	1262	88	boil	boil	VB
12519	1262	89	it	-PRON-	PRP
12519	1262	90	,	,	,
12519	1262	91	and	and	CC
12519	1262	92	keep	keep	VB
12519	1262	93	skimming	skim	VBG
12519	1262	94	it	-PRON-	PRP
12519	1262	95	,	,	,
12519	1262	96	as	as	RB
12519	1262	97	long	long	RB
12519	1262	98	as	as	IN
12519	1262	99	any	any	DT
12519	1262	100	scum	scum	NN
12519	1262	101	will	will	MD
12519	1262	102	rise	rise	VB
12519	1262	103	;	;	:
12519	1262	104	let	let	VB
12519	1262	105	it	-PRON-	PRP
12519	1262	106	stand	stand	VB
12519	1262	107	sixteen	sixteen	CD
12519	1262	108	hours	hour	NNS
12519	1262	109	to	to	TO
12519	1262	110	cool	cool	VB
12519	1262	111	,	,	,
12519	1262	112	before	before	IN
12519	1262	113	you	-PRON-	PRP
12519	1262	114	put	put	VBP
12519	1262	115	it	-PRON-	PRP
12519	1262	116	in	in	IN
12519	1262	117	the	the	DT
12519	1262	118	cask	cask	NN
12519	1262	119	--	--	:
12519	1262	120	stop	stop	VB
12519	1262	121	it	-PRON-	PRP
12519	1262	122	very	very	RB
12519	1262	123	close	close	RB
12519	1262	124	.	.	.
12519	1263	1	If	if	IN
12519	1263	2	the	the	DT
12519	1263	3	quantity	quantity	NN
12519	1263	4	be	be	VBP
12519	1263	5	twenty	twenty	CD
12519	1263	6	gallons	gallon	NNS
12519	1263	7	,	,	,
12519	1263	8	let	let	VB
12519	1263	9	it	-PRON-	PRP
12519	1263	10	stand	stand	VB
12519	1263	11	three	three	CD
12519	1263	12	weeks	week	NNS
12519	1263	13	before	before	IN
12519	1263	14	you	-PRON-	PRP
12519	1263	15	bottle	bottle	VBP
12519	1263	16	it	-PRON-	PRP
12519	1263	17	;	;	:
12519	1263	18	if	if	IN
12519	1263	19	it	-PRON-	PRP
12519	1263	20	be	be	VBP
12519	1263	21	thirty	thirty	CD
12519	1263	22	gallons	gallon	NNS
12519	1263	23	,	,	,
12519	1263	24	it	-PRON-	PRP
12519	1263	25	must	must	MD
12519	1263	26	remain	remain	VB
12519	1263	27	a	a	DT
12519	1263	28	month	month	NN
12519	1263	29	;	;	:
12519	1263	30	it	-PRON-	PRP
12519	1263	31	should	should	MD
12519	1263	32	be	be	VB
12519	1263	33	perfectly	perfectly	RB
12519	1263	34	clear	clear	JJ
12519	1263	35	when	when	WRB
12519	1263	36	drawn	draw	VBN
12519	1263	37	off	off	RP
12519	1263	38	--	--	:
12519	1263	39	put	put	VB
12519	1263	40	a	a	DT
12519	1263	41	lump	lump	NN
12519	1263	42	of	of	IN
12519	1263	43	sugar	sugar	NN
12519	1263	44	in	in	IN
12519	1263	45	each	each	DT
12519	1263	46	bottle	bottle	NN
12519	1263	47	,	,	,
12519	1263	48	cork	cork	NN
12519	1263	49	it	-PRON-	PRP
12519	1263	50	well	well	RB
12519	1263	51	,	,	,
12519	1263	52	and	and	CC
12519	1263	53	keep	keep	VB
12519	1263	54	it	-PRON-	PRP
12519	1263	55	in	in	IN
12519	1263	56	a	a	DT
12519	1263	57	cool	cool	JJ
12519	1263	58	place	place	NN
12519	1263	59	,	,	,
12519	1263	60	or	or	CC
12519	1263	61	it	-PRON-	PRP
12519	1263	62	will	will	MD
12519	1263	63	turn	turn	VB
12519	1263	64	sour	sour	JJ
12519	1263	65	.	.	.
12519	1264	1	This	this	DT
12519	1264	2	is	be	VBZ
12519	1264	3	a	a	DT
12519	1264	4	pleasant	pleasant	JJ
12519	1264	5	and	and	CC
12519	1264	6	cheap	cheap	JJ
12519	1264	7	wine	wine	NN
12519	1264	8	--	--	:
12519	1264	9	and	and	CC
12519	1264	10	if	if	IN
12519	1264	11	properly	properly	RB
12519	1264	12	made	make	VBN
12519	1264	13	,	,	,
12519	1264	14	will	will	MD
12519	1264	15	keep	keep	VB
12519	1264	16	good	good	JJ
12519	1264	17	for	for	IN
12519	1264	18	many	many	JJ
12519	1264	19	years	year	NNS
12519	1264	20	.	.	.
12519	1265	1	It	-PRON-	PRP
12519	1265	2	makes	make	VBZ
12519	1265	3	an	an	DT
12519	1265	4	agreeable	agreeable	JJ
12519	1265	5	beverage	beverage	NN
12519	1265	6	for	for	IN
12519	1265	7	the	the	DT
12519	1265	8	sick	sick	JJ
12519	1265	9	,	,	,
12519	1265	10	when	when	WRB
12519	1265	11	mixed	mix	VBN
12519	1265	12	with	with	IN
12519	1265	13	water	water	NN
12519	1265	14	.	.	.
12519	1266	1	*	*	NFP
12519	1266	2	*	*	NFP
12519	1266	3	*	*	NFP
12519	1266	4	*	*	NFP
12519	1266	5	*	*	NFP
12519	1266	6	TO	to	IN
12519	1266	7	MAKE	MAKE	NNP
12519	1266	8	CHERRY	CHERRY	NNP
12519	1266	9	BRANDY	brandy	NN
12519	1266	10	.	.	.
12519	1267	1	Get	get	VB
12519	1267	2	equal	equal	JJ
12519	1267	3	quantities	quantity	NNS
12519	1267	4	of	of	IN
12519	1267	5	morello	morello	NN
12519	1267	6	and	and	CC
12519	1267	7	common	common	JJ
12519	1267	8	black	black	JJ
12519	1267	9	cherries	cherry	NNS
12519	1267	10	;	;	:
12519	1267	11	fill	fill	VB
12519	1267	12	your	-PRON-	PRP$
12519	1267	13	cask	cask	NN
12519	1267	14	,	,	,
12519	1267	15	and	and	CC
12519	1267	16	pour	pour	VB
12519	1267	17	on	on	RP
12519	1267	18	(	(	-LRB-
12519	1267	19	to	to	IN
12519	1267	20	a	a	DT
12519	1267	21	ten	ten	CD
12519	1267	22	gallon	gallon	NN
12519	1267	23	cask	cask	NN
12519	1267	24	)	)	-RRB-
12519	1267	25	one	one	CD
12519	1267	26	gallon	gallon	NN
12519	1267	27	of	of	IN
12519	1267	28	boiling	boiling	NN
12519	1267	29	water	water	NN
12519	1267	30	;	;	:
12519	1267	31	in	in	IN
12519	1267	32	two	two	CD
12519	1267	33	or	or	CC
12519	1267	34	three	three	CD
12519	1267	35	hours	hour	NNS
12519	1267	36	,	,	,
12519	1267	37	fill	fill	VB
12519	1267	38	it	-PRON-	PRP
12519	1267	39	up	up	RP
12519	1267	40	with	with	IN
12519	1267	41	brandy	brandy	NN
12519	1267	42	--	--	:
12519	1267	43	let	let	VB
12519	1267	44	it	-PRON-	PRP
12519	1267	45	stand	stand	VB
12519	1267	46	a	a	DT
12519	1267	47	week	week	NN
12519	1267	48	,	,	,
12519	1267	49	then	then	RB
12519	1267	50	draw	draw	VB
12519	1267	51	off	off	RP
12519	1267	52	all	all	DT
12519	1267	53	,	,	,
12519	1267	54	and	and	CC
12519	1267	55	put	put	VBD
12519	1267	56	another	another	DT
12519	1267	57	gallon	gallon	NN
12519	1267	58	of	of	IN
12519	1267	59	boiling	boiling	NN
12519	1267	60	water	water	NN
12519	1267	61	,	,	,
12519	1267	62	and	and	CC
12519	1267	63	fill	fill	VB
12519	1267	64	it	-PRON-	PRP
12519	1267	65	again	again	RB
12519	1267	66	with	with	IN
12519	1267	67	brandy	brandy	NN
12519	1267	68	--	--	:
12519	1267	69	at	at	IN
12519	1267	70	the	the	DT
12519	1267	71	end	end	NN
12519	1267	72	of	of	IN
12519	1267	73	the	the	DT
12519	1267	74	week	week	NN
12519	1267	75	,	,	,
12519	1267	76	draw	draw	VB
12519	1267	77	the	the	DT
12519	1267	78	whole	whole	NN
12519	1267	79	off	off	RP
12519	1267	80	,	,	,
12519	1267	81	empty	empty	JJ
12519	1267	82	the	the	DT
12519	1267	83	cask	cask	NN
12519	1267	84	of	of	IN
12519	1267	85	the	the	DT
12519	1267	86	cherries	cherry	NNS
12519	1267	87	,	,	,
12519	1267	88	and	and	CC
12519	1267	89	pour	pour	VB
12519	1267	90	in	in	IN
12519	1267	91	your	-PRON-	PRP$
12519	1267	92	brandy	brandy	NN
12519	1267	93	with	with	IN
12519	1267	94	water	water	NN
12519	1267	95	,	,	,
12519	1267	96	to	to	TO
12519	1267	97	reduce	reduce	VB
12519	1267	98	the	the	DT
12519	1267	99	strength	strength	NN
12519	1267	100	;	;	:
12519	1267	101	first	first	RB
12519	1267	102	dissolving	dissolve	VBG
12519	1267	103	one	one	CD
12519	1267	104	pound	pound	NN
12519	1267	105	of	of	IN
12519	1267	106	brown	brown	JJ
12519	1267	107	sugar	sugar	NN
12519	1267	108	in	in	IN
12519	1267	109	each	each	DT
12519	1267	110	gallon	gallon	NN
12519	1267	111	of	of	IN
12519	1267	112	your	-PRON-	PRP$
12519	1267	113	mixture	mixture	NN
12519	1267	114	.	.	.
12519	1268	1	If	if	IN
12519	1268	2	the	the	DT
12519	1268	3	brandy	brandy	NN
12519	1268	4	be	be	VB
12519	1268	5	very	very	RB
12519	1268	6	strong	strong	JJ
12519	1268	7	,	,	,
12519	1268	8	it	-PRON-	PRP
12519	1268	9	will	will	MD
12519	1268	10	bear	bear	VB
12519	1268	11	water	water	NN
12519	1268	12	enough	enough	RB
12519	1268	13	to	to	TO
12519	1268	14	make	make	VB
12519	1268	15	the	the	DT
12519	1268	16	cask	cask	NN
12519	1268	17	full	full	JJ
12519	1268	18	.	.	.
12519	1269	1	*	*	NFP
12519	1269	2	*	*	NFP
12519	1269	3	*	*	NFP
12519	1269	4	*	*	NFP
12519	1269	5	*	*	NFP
12519	1269	6	ROSE	rose	NN
12519	1269	7	BRANDY	brandy	NN
12519	1269	8	.	.	.
12519	1270	1	Gather	gather	NN
12519	1270	2	leaves	leave	VBZ
12519	1270	3	from	from	IN
12519	1270	4	fragrant	fragrant	JJ
12519	1270	5	roses	rose	NNS
12519	1270	6	without	without	IN
12519	1270	7	bruising	bruise	VBG
12519	1270	8	,	,	,
12519	1270	9	fill	fill	VB
12519	1270	10	a	a	DT
12519	1270	11	pitcher	pitcher	NN
12519	1270	12	with	with	IN
12519	1270	13	them	-PRON-	PRP
12519	1270	14	,	,	,
12519	1270	15	and	and	CC
12519	1270	16	cover	cover	VB
12519	1270	17	them	-PRON-	PRP
12519	1270	18	with	with	IN
12519	1270	19	French	french	JJ
12519	1270	20	brandy	brandy	NN
12519	1270	21	;	;	:
12519	1270	22	next	next	JJ
12519	1270	23	day	day	NN
12519	1270	24	,	,	,
12519	1270	25	pour	pour	VB
12519	1270	26	off	off	RP
12519	1270	27	the	the	DT
12519	1270	28	brandy	brandy	NN
12519	1270	29	,	,	,
12519	1270	30	take	take	VB
12519	1270	31	out	out	RP
12519	1270	32	the	the	DT
12519	1270	33	leaves	leave	NNS
12519	1270	34	,	,	,
12519	1270	35	and	and	CC
12519	1270	36	fill	fill	VB
12519	1270	37	the	the	DT
12519	1270	38	pitcher	pitcher	NN
12519	1270	39	with	with	IN
12519	1270	40	fresh	fresh	JJ
12519	1270	41	ones	one	NNS
12519	1270	42	,	,	,
12519	1270	43	and	and	CC
12519	1270	44	return	return	VB
12519	1270	45	the	the	DT
12519	1270	46	brandy	brandy	NN
12519	1270	47	;	;	:
12519	1270	48	do	do	VB
12519	1270	49	this	this	DT
12519	1270	50	till	till	IN
12519	1270	51	it	-PRON-	PRP
12519	1270	52	is	be	VBZ
12519	1270	53	strongly	strongly	RB
12519	1270	54	impregnated	impregnate	VBN
12519	1270	55	,	,	,
12519	1270	56	then	then	RB
12519	1270	57	bottle	bottle	VB
12519	1270	58	it	-PRON-	PRP
12519	1270	59	;	;	:
12519	1270	60	keep	keep	VB
12519	1270	61	the	the	DT
12519	1270	62	pitcher	pitcher	NN
12519	1270	63	closely	closely	RB
12519	1270	64	covered	cover	VBN
12519	1270	65	during	during	IN
12519	1270	66	the	the	DT
12519	1270	67	process	process	NN
12519	1270	68	.	.	.
12519	1271	1	It	-PRON-	PRP
12519	1271	2	is	be	VBZ
12519	1271	3	better	well	JJR
12519	1271	4	than	than	IN
12519	1271	5	distilled	distil	VBN
12519	1271	6	rose	rise	VBD
12519	1271	7	water	water	NN
12519	1271	8	for	for	IN
12519	1271	9	cakes	cake	NNS
12519	1271	10	,	,	,
12519	1271	11	&	&	CC
12519	1271	12	c.	c.	NNP
12519	1271	13	*	*	NFP
12519	1271	14	*	*	NFP
12519	1271	15	*	*	NFP
12519	1271	16	*	*	NFP
12519	1271	17	*	*	NFP
12519	1271	18	PEACH	peach	NN
12519	1271	19	CORDIAL	cordial	NN
12519	1271	20	.	.	.
12519	1272	1	Gather	gather	VB
12519	1272	2	ripe	ripe	JJ
12519	1272	3	cling	cling	NN
12519	1272	4	-	-	HYPH
12519	1272	5	stone	stone	NN
12519	1272	6	peaches	peach	NNS
12519	1272	7	,	,	,
12519	1272	8	wipe	wipe	VB
12519	1272	9	off	off	RP
12519	1272	10	the	the	DT
12519	1272	11	down	down	NN
12519	1272	12	,	,	,
12519	1272	13	cut	cut	VBD
12519	1272	14	them	-PRON-	PRP
12519	1272	15	to	to	IN
12519	1272	16	the	the	DT
12519	1272	17	stone	stone	NN
12519	1272	18	in	in	IN
12519	1272	19	several	several	JJ
12519	1272	20	places	place	NNS
12519	1272	21	,	,	,
12519	1272	22	and	and	CC
12519	1272	23	put	put	VBD
12519	1272	24	them	-PRON-	PRP
12519	1272	25	in	in	IN
12519	1272	26	a	a	DT
12519	1272	27	cask	cask	NN
12519	1272	28	;	;	:
12519	1272	29	when	when	WRB
12519	1272	30	filled	fill	VBN
12519	1272	31	with	with	IN
12519	1272	32	peaches	peach	NNS
12519	1272	33	,	,	,
12519	1272	34	pour	pour	VB
12519	1272	35	on	on	IN
12519	1272	36	as	as	RB
12519	1272	37	much	much	JJ
12519	1272	38	peach	peach	JJ
12519	1272	39	brandy	brandy	NN
12519	1272	40	as	as	IN
12519	1272	41	the	the	DT
12519	1272	42	cask	cask	NN
12519	1272	43	will	will	MD
12519	1272	44	hold	hold	VB
12519	1272	45	;	;	:
12519	1272	46	let	let	VB
12519	1272	47	it	-PRON-	PRP
12519	1272	48	stand	stand	VB
12519	1272	49	six	six	CD
12519	1272	50	or	or	CC
12519	1272	51	eight	eight	CD
12519	1272	52	weeks	week	NNS
12519	1272	53	,	,	,
12519	1272	54	then	then	RB
12519	1272	55	draw	draw	VB
12519	1272	56	it	-PRON-	PRP
12519	1272	57	off	off	RP
12519	1272	58	,	,	,
12519	1272	59	put	put	VBN
12519	1272	60	in	in	IN
12519	1272	61	water	water	NN
12519	1272	62	until	until	IN
12519	1272	63	reduced	reduce	VBN
12519	1272	64	to	to	IN
12519	1272	65	the	the	DT
12519	1272	66	strength	strength	NN
12519	1272	67	of	of	IN
12519	1272	68	wine	wine	NN
12519	1272	69	;	;	:
12519	1272	70	to	to	IN
12519	1272	71	each	each	DT
12519	1272	72	gallon	gallon	NN
12519	1272	73	of	of	IN
12519	1272	74	this	this	DT
12519	1272	75	,	,	,
12519	1272	76	add	add	VB
12519	1272	77	one	one	CD
12519	1272	78	pound	pound	NN
12519	1272	79	of	of	IN
12519	1272	80	good	good	JJ
12519	1272	81	brown	brown	JJ
12519	1272	82	sugar	sugar	NN
12519	1272	83	--	--	:
12519	1272	84	dissolve	dissolve	VB
12519	1272	85	it	-PRON-	PRP
12519	1272	86	,	,	,
12519	1272	87	and	and	CC
12519	1272	88	pour	pour	VB
12519	1272	89	the	the	DT
12519	1272	90	cordial	cordial	NN
12519	1272	91	into	into	IN
12519	1272	92	a	a	DT
12519	1272	93	cask	cask	NN
12519	1272	94	just	just	RB
12519	1272	95	large	large	JJ
12519	1272	96	enough	enough	RB
12519	1272	97	to	to	TO
12519	1272	98	hold	hold	VB
12519	1272	99	it	-PRON-	PRP
12519	1272	100	--	--	:
12519	1272	101	when	when	WRB
12519	1272	102	perfectly	perfectly	RB
12519	1272	103	clear	clear	JJ
12519	1272	104	,	,	,
12519	1272	105	it	-PRON-	PRP
12519	1272	106	is	be	VBZ
12519	1272	107	fit	fit	JJ
12519	1272	108	for	for	IN
12519	1272	109	use	use	NN
12519	1272	110	.	.	.
12519	1273	1	*	*	NFP
12519	1273	2	*	*	NFP
12519	1273	3	*	*	NFP
12519	1273	4	*	*	NFP
12519	1273	5	*	*	NFP
12519	1273	6	RASPBERRY	raspberry	NN
12519	1273	7	CORDIAL	CORDIAL	NNP
12519	1273	8	.	.	.
12519	1274	1	To	to	IN
12519	1274	2	each	each	DT
12519	1274	3	quart	quart	NN
12519	1274	4	of	of	IN
12519	1274	5	ripe	ripe	JJ
12519	1274	6	red	red	JJ
12519	1274	7	raspberries	raspberry	NNS
12519	1274	8	,	,	,
12519	1274	9	put	put	VB
12519	1274	10	one	one	CD
12519	1274	11	quart	quart	NN
12519	1274	12	of	of	IN
12519	1274	13	best	good	JJS
12519	1274	14	French	french	JJ
12519	1274	15	brandy	brandy	NN
12519	1274	16	;	;	:
12519	1274	17	let	let	VB
12519	1274	18	it	-PRON-	PRP
12519	1274	19	remain	remain	VB
12519	1274	20	about	about	IN
12519	1274	21	a	a	DT
12519	1274	22	week	week	NN
12519	1274	23	,	,	,
12519	1274	24	then	then	RB
12519	1274	25	strain	strain	VB
12519	1274	26	it	-PRON-	PRP
12519	1274	27	through	through	IN
12519	1274	28	a	a	DT
12519	1274	29	sieve	sieve	NN
12519	1274	30	or	or	CC
12519	1274	31	bag	bag	NN
12519	1274	32	,	,	,
12519	1274	33	pressing	press	VBG
12519	1274	34	out	out	RP
12519	1274	35	all	all	PDT
12519	1274	36	the	the	DT
12519	1274	37	liquid	liquid	NN
12519	1274	38	;	;	:
12519	1274	39	when	when	WRB
12519	1274	40	you	-PRON-	PRP
12519	1274	41	have	have	VBP
12519	1274	42	got	get	VBN
12519	1274	43	as	as	RB
12519	1274	44	much	much	JJ
12519	1274	45	as	as	IN
12519	1274	46	you	-PRON-	PRP
12519	1274	47	want	want	VBP
12519	1274	48	,	,	,
12519	1274	49	reduce	reduce	VB
12519	1274	50	the	the	DT
12519	1274	51	strength	strength	NN
12519	1274	52	to	to	IN
12519	1274	53	your	-PRON-	PRP$
12519	1274	54	taste	taste	NN
12519	1274	55	with	with	IN
12519	1274	56	water	water	NN
12519	1274	57	,	,	,
12519	1274	58	and	and	CC
12519	1274	59	put	put	VBD
12519	1274	60	a	a	DT
12519	1274	61	pound	pound	NN
12519	1274	62	of	of	IN
12519	1274	63	powdered	powdered	JJ
12519	1274	64	loaf	loaf	NN
12519	1274	65	sugar	sugar	NN
12519	1274	66	to	to	IN
12519	1274	67	each	each	DT
12519	1274	68	gallon	gallon	NN
12519	1274	69	--	--	:
12519	1274	70	let	let	VB
12519	1274	71	it	-PRON-	PRP
12519	1274	72	stand	stand	VB
12519	1274	73	till	till	IN
12519	1274	74	refined	refine	VBN
12519	1274	75	.	.	.
12519	1275	1	Strawberry	Strawberry	NNP
12519	1275	2	cordial	cordial	NN
12519	1275	3	is	be	VBZ
12519	1275	4	made	make	VBN
12519	1275	5	the	the	DT
12519	1275	6	same	same	JJ
12519	1275	7	way	way	NN
12519	1275	8	.	.	.
12519	1276	1	It	-PRON-	PRP
12519	1276	2	destroys	destroy	VBZ
12519	1276	3	the	the	DT
12519	1276	4	flavour	flavour	NN
12519	1276	5	of	of	IN
12519	1276	6	these	these	DT
12519	1276	7	fruits	fruit	NNS
12519	1276	8	to	to	TO
12519	1276	9	put	put	VB
12519	1276	10	them	-PRON-	PRP
12519	1276	11	on	on	IN
12519	1276	12	the	the	DT
12519	1276	13	fire	fire	NN
12519	1276	14	.	.	.
12519	1277	1	*	*	NFP
12519	1277	2	*	*	NFP
12519	1277	3	*	*	NFP
12519	1277	4	*	*	NFP
12519	1277	5	*	*	NFP
12519	1277	6	RASPBERRY	raspberry	NN
12519	1277	7	VINEGAR	VINEGAR	NNP
12519	1277	8	.	.	.
12519	1278	1	Put	put	VB
12519	1278	2	a	a	DT
12519	1278	3	quart	quart	NN
12519	1278	4	of	of	IN
12519	1278	5	ripe	ripe	JJ
12519	1278	6	red	red	JJ
12519	1278	7	raspberries	raspberry	NNS
12519	1278	8	in	in	IN
12519	1278	9	a	a	DT
12519	1278	10	bowl	bowl	NN
12519	1278	11	;	;	:
12519	1278	12	pour	pour	VB
12519	1278	13	on	on	IN
12519	1278	14	them	-PRON-	PRP
12519	1278	15	a	a	DT
12519	1278	16	quart	quart	NN
12519	1278	17	of	of	IN
12519	1278	18	strong	strong	JJ
12519	1278	19	well	well	RB
12519	1278	20	flavoured	flavour	VBN
12519	1278	21	vinegar	vinegar	NN
12519	1278	22	--	--	:
12519	1278	23	let	let	VB
12519	1278	24	them	-PRON-	PRP
12519	1278	25	stand	stand	VB
12519	1278	26	twenty	twenty	CD
12519	1278	27	-	-	HYPH
12519	1278	28	four	four	CD
12519	1278	29	hours	hour	NNS
12519	1278	30	,	,	,
12519	1278	31	strain	strain	VB
12519	1278	32	them	-PRON-	PRP
12519	1278	33	through	through	IN
12519	1278	34	a	a	DT
12519	1278	35	bag	bag	NN
12519	1278	36	,	,	,
12519	1278	37	put	put	VB
12519	1278	38	this	this	DT
12519	1278	39	liquid	liquid	NN
12519	1278	40	on	on	IN
12519	1278	41	another	another	DT
12519	1278	42	quart	quart	NN
12519	1278	43	,	,	,
12519	1278	44	of	of	IN
12519	1278	45	fresh	fresh	JJ
12519	1278	46	raspberries	raspberry	NNS
12519	1278	47	,	,	,
12519	1278	48	which	which	WDT
12519	1278	49	strain	strain	VBP
12519	1278	50	in	in	IN
12519	1278	51	the	the	DT
12519	1278	52	same	same	JJ
12519	1278	53	manner	manner	NN
12519	1278	54	--	--	:
12519	1278	55	and	and	CC
12519	1278	56	then	then	RB
12519	1278	57	on	on	IN
12519	1278	58	a	a	DT
12519	1278	59	third	third	JJ
12519	1278	60	quart	quart	NN
12519	1278	61	:	:	:
12519	1278	62	when	when	WRB
12519	1278	63	this	this	DT
12519	1278	64	last	last	NN
12519	1278	65	is	be	VBZ
12519	1278	66	prepared	prepared	JJ
12519	1278	67	,	,	,
12519	1278	68	make	make	VB
12519	1278	69	it	-PRON-	PRP
12519	1278	70	very	very	RB
12519	1278	71	sweet	sweet	JJ
12519	1278	72	with	with	IN
12519	1278	73	pounded	pounded	JJ
12519	1278	74	loaf	loaf	NN
12519	1278	75	sugar	sugar	NN
12519	1278	76	;	;	:
12519	1278	77	refine	refine	VB
12519	1278	78	and	and	CC
12519	1278	79	bottle	bottle	VB
12519	1278	80	it	-PRON-	PRP
12519	1278	81	.	.	.
12519	1279	1	It	-PRON-	PRP
12519	1279	2	is	be	VBZ
12519	1279	3	a	a	DT
12519	1279	4	delicious	delicious	JJ
12519	1279	5	beverage	beverage	NN
12519	1279	6	mixed	mix	VBN
12519	1279	7	with	with	IN
12519	1279	8	iced	iced	JJ
12519	1279	9	water	water	NN
12519	1279	10	.	.	.
12519	1280	1	*	*	NFP
12519	1280	2	*	*	NFP
12519	1280	3	*	*	NFP
12519	1280	4	*	*	NFP
12519	1280	5	*	*	NFP
12519	1280	6	MINT	MINT	NNP
12519	1280	7	CORDIAL	CORDIAL	NNP
12519	1280	8	.	.	.
12519	1281	1	Pick	pick	VB
12519	1281	2	the	the	DT
12519	1281	3	mint	mint	NN
12519	1281	4	early	early	RB
12519	1281	5	in	in	IN
12519	1281	6	the	the	DT
12519	1281	7	morning	morning	NN
12519	1281	8	while	while	IN
12519	1281	9	the	the	DT
12519	1281	10	dew	dew	NN
12519	1281	11	is	be	VBZ
12519	1281	12	on	on	IN
12519	1281	13	it	-PRON-	PRP
12519	1281	14	,	,	,
12519	1281	15	and	and	CC
12519	1281	16	be	be	VB
12519	1281	17	careful	careful	JJ
12519	1281	18	not	not	RB
12519	1281	19	to	to	TO
12519	1281	20	bruise	bruise	VB
12519	1281	21	it	-PRON-	PRP
12519	1281	22	;	;	:
12519	1281	23	pour	pour	VB
12519	1281	24	some	some	DT
12519	1281	25	water	water	NN
12519	1281	26	over	over	IN
12519	1281	27	it	-PRON-	PRP
12519	1281	28	,	,	,
12519	1281	29	and	and	CC
12519	1281	30	drain	drain	VB
12519	1281	31	it	-PRON-	PRP
12519	1281	32	--	--	:
12519	1281	33	put	put	VB
12519	1281	34	two	two	CD
12519	1281	35	handsful	handsful	JJ
12519	1281	36	into	into	IN
12519	1281	37	a	a	DT
12519	1281	38	pitcher	pitcher	NN
12519	1281	39	,	,	,
12519	1281	40	with	with	IN
12519	1281	41	a	a	DT
12519	1281	42	quart	quart	NN
12519	1281	43	of	of	IN
12519	1281	44	French	french	JJ
12519	1281	45	brandy	brandy	NN
12519	1281	46	,	,	,
12519	1281	47	cover	cover	VB
12519	1281	48	it	-PRON-	PRP
12519	1281	49	,	,	,
12519	1281	50	and	and	CC
12519	1281	51	let	let	VB
12519	1281	52	it	-PRON-	PRP
12519	1281	53	stand	stand	VB
12519	1281	54	till	till	IN
12519	1281	55	next	next	JJ
12519	1281	56	day	day	NN
12519	1281	57	;	;	:
12519	1281	58	take	take	VB
12519	1281	59	the	the	DT
12519	1281	60	mint	mint	NN
12519	1281	61	carefully	carefully	RB
12519	1281	62	out	out	RB
12519	1281	63	,	,	,
12519	1281	64	and	and	CC
12519	1281	65	put	put	VBD
12519	1281	66	in	in	RP
12519	1281	67	as	as	RB
12519	1281	68	much	much	RB
12519	1281	69	more	more	JJR
12519	1281	70	,	,	,
12519	1281	71	which	which	WDT
12519	1281	72	must	must	MD
12519	1281	73	be	be	VB
12519	1281	74	taken	take	VBN
12519	1281	75	out	out	RP
12519	1281	76	next	next	JJ
12519	1281	77	day	day	NN
12519	1281	78	--	--	:
12519	1281	79	do	do	VB
12519	1281	80	this	this	DT
12519	1281	81	the	the	DT
12519	1281	82	third	third	JJ
12519	1281	83	time	time	NN
12519	1281	84	:	:	:
12519	1281	85	then	then	RB
12519	1281	86	put	put	VB
12519	1281	87	three	three	CD
12519	1281	88	quarts	quart	NNS
12519	1281	89	of	of	IN
12519	1281	90	water	water	NN
12519	1281	91	to	to	IN
12519	1281	92	the	the	DT
12519	1281	93	brandy	brandy	NN
12519	1281	94	,	,	,
12519	1281	95	and	and	CC
12519	1281	96	one	one	CD
12519	1281	97	pound	pound	NN
12519	1281	98	of	of	IN
12519	1281	99	loaf	loaf	NN
12519	1281	100	sugar	sugar	NN
12519	1281	101	powdered	powder	VBN
12519	1281	102	;	;	:
12519	1281	103	mix	mix	VB
12519	1281	104	it	-PRON-	PRP
12519	1281	105	well	well	RB
12519	1281	106	together	together	RB
12519	1281	107	--	--	:
12519	1281	108	and	and	CC
12519	1281	109	when	when	WRB
12519	1281	110	perfectly	perfectly	RB
12519	1281	111	clear	clear	JJ
12519	1281	112	,	,	,
12519	1281	113	bottle	bottle	VBP
12519	1281	114	it	-PRON-	PRP
12519	1281	115	.	.	.
12519	1282	1	*	*	NFP
12519	1282	2	*	*	NFP
12519	1282	3	*	*	NFP
12519	1282	4	*	*	NFP
12519	1282	5	*	*	NFP
12519	1282	6	HYDROMEL	hydromel	UH
12519	1282	7	,	,	,
12519	1282	8	OR	OR	NNP
12519	1282	9	MEAD	MEAD	NNP
12519	1282	10	.	.	.
12519	1283	1	Mix	mix	VB
12519	1283	2	your	-PRON-	PRP$
12519	1283	3	mead	mead	NN
12519	1283	4	in	in	IN
12519	1283	5	the	the	DT
12519	1283	6	proportion	proportion	NN
12519	1283	7	of	of	IN
12519	1283	8	thirty	thirty	CD
12519	1283	9	-	-	HYPH
12519	1283	10	six	six	CD
12519	1283	11	ounces	ounce	NNS
12519	1283	12	of	of	IN
12519	1283	13	honey	honey	NN
12519	1283	14	to	to	IN
12519	1283	15	four	four	CD
12519	1283	16	quarts	quart	NNS
12519	1283	17	of	of	IN
12519	1283	18	warm	warm	JJ
12519	1283	19	water	water	NN
12519	1283	20	;	;	:
12519	1283	21	when	when	WRB
12519	1283	22	the	the	DT
12519	1283	23	honey	honey	NN
12519	1283	24	is	be	VBZ
12519	1283	25	completely	completely	RB
12519	1283	26	held	hold	VBN
12519	1283	27	in	in	IN
12519	1283	28	solution	solution	NN
12519	1283	29	,	,	,
12519	1283	30	pour	pour	VB
12519	1283	31	it	-PRON-	PRP
12519	1283	32	into	into	IN
12519	1283	33	a	a	DT
12519	1283	34	cask	cask	NN
12519	1283	35	.	.	.
12519	1284	1	When	when	WRB
12519	1284	2	fermented	ferment	VBN
12519	1284	3	,	,	,
12519	1284	4	and	and	CC
12519	1284	5	become	become	VB
12519	1284	6	perfectly	perfectly	RB
12519	1284	7	clear	clear	JJ
12519	1284	8	,	,	,
12519	1284	9	bottle	bottle	NN
12519	1284	10	and	and	CC
12519	1284	11	cork	cork	NN
12519	1284	12	it	-PRON-	PRP
12519	1284	13	well	well	RB
12519	1284	14	.	.	.
12519	1285	1	If	if	IN
12519	1285	2	properly	properly	RB
12519	1285	3	prepared	prepared	JJ
12519	1285	4	,	,	,
12519	1285	5	it	-PRON-	PRP
12519	1285	6	is	be	VBZ
12519	1285	7	a	a	DT
12519	1285	8	pleasant	pleasant	JJ
12519	1285	9	and	and	CC
12519	1285	10	wholesome	wholesome	JJ
12519	1285	11	drink	drink	NN
12519	1285	12	;	;	:
12519	1285	13	and	and	CC
12519	1285	14	in	in	IN
12519	1285	15	summer	summer	NN
12519	1285	16	particularly	particularly	RB
12519	1285	17	grateful	grateful	JJ
12519	1285	18	,	,	,
12519	1285	19	on	on	IN
12519	1285	20	account	account	NN
12519	1285	21	of	of	IN
12519	1285	22	the	the	DT
12519	1285	23	large	large	JJ
12519	1285	24	quantity	quantity	NN
12519	1285	25	of	of	IN
12519	1285	26	carbonic	carbonic	JJ
12519	1285	27	acid	acid	NN
12519	1285	28	gas	gas	NN
12519	1285	29	which	which	WDT
12519	1285	30	it	-PRON-	PRP
12519	1285	31	contains	contain	VBZ
12519	1285	32	.	.	.
12519	1286	1	Its	-PRON-	PRP$
12519	1286	2	goodness	goodness	NN
12519	1286	3	,	,	,
12519	1286	4	however	however	RB
12519	1286	5	,	,	,
12519	1286	6	depends	depend	VBZ
12519	1286	7	greatly	greatly	RB
12519	1286	8	on	on	IN
12519	1286	9	the	the	DT
12519	1286	10	_	_	NNP
12519	1286	11	time	time	NN
12519	1286	12	_	_	NNP
12519	1286	13	of	of	IN
12519	1286	14	bottling	bottle	VBG
12519	1286	15	,	,	,
12519	1286	16	and	and	CC
12519	1286	17	other	other	JJ
12519	1286	18	circumstances	circumstance	NNS
12519	1286	19	,	,	,
12519	1286	20	which	which	WDT
12519	1286	21	can	can	MD
12519	1286	22	only	only	RB
12519	1286	23	be	be	VB
12519	1286	24	acquired	acquire	VBN
12519	1286	25	by	by	IN
12519	1286	26	practice	practice	NN
12519	1286	27	.	.	.
12519	1287	1	*	*	NFP
12519	1287	2	*	*	NFP
12519	1287	3	*	*	NFP
12519	1287	4	*	*	NFP
12519	1287	5	*	*	NFP
12519	1287	6	TO	to	IN
12519	1287	7	MAKE	MAKE	NNP
12519	1287	8	A	a	DT
12519	1287	9	SUBSTITUTE	substitute	NN
12519	1287	10	FOR	for	IN
12519	1287	11	ARRACK	ARRACK	NNP
12519	1287	12	.	.	.
12519	1288	1	Dissolve	dissolve	VB
12519	1288	2	two	two	CD
12519	1288	3	scruples	scruple	NNS
12519	1288	4	flowers	flower	NNS
12519	1288	5	of	of	IN
12519	1288	6	Benzoin	Benzoin	NNP
12519	1288	7	,	,	,
12519	1288	8	in	in	IN
12519	1288	9	one	one	CD
12519	1288	10	quart	quart	NN
12519	1288	11	of	of	IN
12519	1288	12	good	good	JJ
12519	1288	13	rum	rum	NN
12519	1288	14	.	.	.
12519	1289	1	*	*	NFP
12519	1289	2	*	*	NFP
12519	1289	3	*	*	NFP
12519	1289	4	*	*	NFP
12519	1289	5	*	*	NFP
12519	1289	6	LEMON	lemon	NN
12519	1289	7	CORDIAL	cordial	NN
12519	1289	8	.	.	.
12519	1290	1	Cut	cut	VB
12519	1290	2	six	six	CD
12519	1290	3	fresh	fresh	JJ
12519	1290	4	lemons	lemon	NNS
12519	1290	5	in	in	IN
12519	1290	6	thin	thin	JJ
12519	1290	7	slices	slice	NNS
12519	1290	8	,	,	,
12519	1290	9	put	put	VBD
12519	1290	10	them	-PRON-	PRP
12519	1290	11	into	into	IN
12519	1290	12	a	a	DT
12519	1290	13	quart	quart	NN
12519	1290	14	and	and	CC
12519	1290	15	a	a	DT
12519	1290	16	half	half	NN
12519	1290	17	of	of	IN
12519	1290	18	milk	milk	NN
12519	1290	19	,	,	,
12519	1290	20	boil	boil	VB
12519	1290	21	it	-PRON-	PRP
12519	1290	22	until	until	IN
12519	1290	23	the	the	DT
12519	1290	24	whey	whey	NN
12519	1290	25	is	be	VBZ
12519	1290	26	very	very	RB
12519	1290	27	clear	clear	JJ
12519	1290	28	,	,	,
12519	1290	29	then	then	RB
12519	1290	30	pass	pass	VB
12519	1290	31	it	-PRON-	PRP
12519	1290	32	through	through	IN
12519	1290	33	a	a	DT
12519	1290	34	sieve	sieve	NN
12519	1290	35	;	;	,
12519	1290	36	put	put	VBN
12519	1290	37	to	to	IN
12519	1290	38	this	this	DT
12519	1290	39	whey	whey	NN
12519	1290	40	,	,	,
12519	1290	41	one	one	CD
12519	1290	42	and	and	CC
12519	1290	43	a	a	DT
12519	1290	44	half	half	NN
12519	1290	45	quarts	quart	NNS
12519	1290	46	of	of	IN
12519	1290	47	French	french	JJ
12519	1290	48	brandy	brandy	NN
12519	1290	49	,	,	,
12519	1290	50	and	and	CC
12519	1290	51	three	three	CD
12519	1290	52	pounds	pound	NNS
12519	1290	53	of	of	IN
12519	1290	54	powdered	powdered	JJ
12519	1290	55	loaf	loaf	NNP
12519	1290	56	sugar	sugar	NN
12519	1290	57	;	;	:
12519	1290	58	stir	stir	VB
12519	1290	59	it	-PRON-	PRP
12519	1290	60	till	till	IN
12519	1290	61	the	the	DT
12519	1290	62	sugar	sugar	NN
12519	1290	63	is	be	VBZ
12519	1290	64	dissolved	dissolve	VBN
12519	1290	65	--	--	:
12519	1290	66	let	let	VB
12519	1290	67	it	-PRON-	PRP
12519	1290	68	stand	stand	VB
12519	1290	69	to	to	TO
12519	1290	70	refine	refine	VB
12519	1290	71	,	,	,
12519	1290	72	and	and	CC
12519	1290	73	bottle	bottle	VB
12519	1290	74	it	-PRON-	PRP
12519	1290	75	;	;	:
12519	1290	76	pare	pare	VB
12519	1290	77	some	some	DT
12519	1290	78	of	of	IN
12519	1290	79	the	the	DT
12519	1290	80	yellow	yellow	JJ
12519	1290	81	rind	rind	NN
12519	1290	82	of	of	IN
12519	1290	83	the	the	DT
12519	1290	84	lemons	lemon	NNS
12519	1290	85	very	very	RB
12519	1290	86	thin	thin	JJ
12519	1290	87	,	,	,
12519	1290	88	and	and	CC
12519	1290	89	put	put	VBD
12519	1290	90	a	a	DT
12519	1290	91	little	little	JJ
12519	1290	92	in	in	IN
12519	1290	93	each	each	DT
12519	1290	94	bottle	bottle	NN
12519	1290	95	.	.	.
12519	1291	1	*	*	NFP
12519	1291	2	*	*	NFP
12519	1291	3	*	*	NFP
12519	1291	4	*	*	NFP
12519	1291	5	*	*	NFP
12519	1291	6	GINGER	ginger	NN
12519	1291	7	BEER	beer	NN
12519	1291	8	.	.	.
12519	1292	1	Pour	pour	NN
12519	1292	2	two	two	CD
12519	1292	3	gallons	gallon	NNS
12519	1292	4	of	of	IN
12519	1292	5	boiling	boil	VBG
12519	1292	6	water	water	NN
12519	1292	7	on	on	IN
12519	1292	8	two	two	CD
12519	1292	9	pounds	pound	NNS
12519	1292	10	brown	brown	JJ
12519	1292	11	sugar	sugar	NN
12519	1292	12	,	,	,
12519	1292	13	one	one	CD
12519	1292	14	and	and	CC
12519	1292	15	a	a	DT
12519	1292	16	half	half	JJ
12519	1292	17	ounce	ounce	NN
12519	1292	18	of	of	IN
12519	1292	19	cream	cream	NN
12519	1292	20	of	of	IN
12519	1292	21	tartar	tartar	NN
12519	1292	22	,	,	,
12519	1292	23	and	and	CC
12519	1292	24	the	the	DT
12519	1292	25	same	same	JJ
12519	1292	26	of	of	IN
12519	1292	27	pounded	pound	VBN
12519	1292	28	ginger	ginger	NN
12519	1292	29	;	;	:
12519	1292	30	stir	stir	VB
12519	1292	31	them	-PRON-	PRP
12519	1292	32	well	well	RB
12519	1292	33	,	,	,
12519	1292	34	and	and	CC
12519	1292	35	put	put	VBD
12519	1292	36	it	-PRON-	PRP
12519	1292	37	in	in	IN
12519	1292	38	a	a	DT
12519	1292	39	small	small	JJ
12519	1292	40	cask	cask	NN
12519	1292	41	;	;	:
12519	1292	42	when	when	WRB
12519	1292	43	milk	milk	NN
12519	1292	44	warm	warm	JJ
12519	1292	45	,	,	,
12519	1292	46	put	put	VBN
12519	1292	47	in	in	IN
12519	1292	48	half	half	PDT
12519	1292	49	a	a	DT
12519	1292	50	pint	pint	NN
12519	1292	51	of	of	IN
12519	1292	52	good	good	JJ
12519	1292	53	yeast	yeast	NN
12519	1292	54	,	,	,
12519	1292	55	shake	shake	VB
12519	1292	56	the	the	DT
12519	1292	57	cask	cask	NN
12519	1292	58	well	well	RB
12519	1292	59	,	,	,
12519	1292	60	and	and	CC
12519	1292	61	stop	stop	VB
12519	1292	62	it	-PRON-	PRP
12519	1292	63	close	close	RB
12519	1292	64	--	--	:
12519	1292	65	in	in	IN
12519	1292	66	twenty	twenty	CD
12519	1292	67	-	-	HYPH
12519	1292	68	four	four	CD
12519	1292	69	hours	hour	NNS
12519	1292	70	it	-PRON-	PRP
12519	1292	71	will	will	MD
12519	1292	72	be	be	VB
12519	1292	73	fit	fit	JJ
12519	1292	74	to	to	TO
12519	1292	75	bottle	bottle	VB
12519	1292	76	--	--	:
12519	1292	77	cork	cork	VB
12519	1292	78	it	-PRON-	PRP
12519	1292	79	very	very	RB
12519	1292	80	well	well	RB
12519	1292	81	,	,	,
12519	1292	82	and	and	CC
12519	1292	83	in	in	IN
12519	1292	84	ten	ten	CD
12519	1292	85	days	day	NNS
12519	1292	86	it	-PRON-	PRP
12519	1292	87	will	will	MD
12519	1292	88	sparkle	sparkle	VB
12519	1292	89	like	like	IN
12519	1292	90	Champaigne	Champaigne	NNP
12519	1292	91	--	--	:
12519	1292	92	one	one	CD
12519	1292	93	or	or	CC
12519	1292	94	two	two	CD
12519	1292	95	lemons	lemon	NNS
12519	1292	96	cut	cut	VBN
12519	1292	97	in	in	IN
12519	1292	98	slices	slice	NNS
12519	1292	99	and	and	CC
12519	1292	100	put	put	VBD
12519	1292	101	in	in	RP
12519	1292	102	,	,	,
12519	1292	103	will	will	MD
12519	1292	104	improve	improve	VB
12519	1292	105	it	-PRON-	PRP
12519	1292	106	much	much	JJ
12519	1292	107	.	.	.
12519	1293	1	For	for	IN
12519	1293	2	economy	economy	NN
12519	1293	3	,	,	,
12519	1293	4	you	-PRON-	PRP
12519	1293	5	may	may	MD
12519	1293	6	use	use	VB
12519	1293	7	molasses	molasse	NNS
12519	1293	8	instead	instead	RB
12519	1293	9	of	of	IN
12519	1293	10	sugar	sugar	NN
12519	1293	11	--	--	:
12519	1293	12	one	one	CD
12519	1293	13	quart	quart	NN
12519	1293	14	in	in	IN
12519	1293	15	place	place	NN
12519	1293	16	of	of	IN
12519	1293	17	two	two	CD
12519	1293	18	pounds	pound	NNS
12519	1293	19	.	.	.
12519	1294	1	This	this	DT
12519	1294	2	is	be	VBZ
12519	1294	3	a	a	DT
12519	1294	4	wholesome	wholesome	JJ
12519	1294	5	and	and	CC
12519	1294	6	delicious	delicious	JJ
12519	1294	7	beverage	beverage	NN
12519	1294	8	in	in	IN
12519	1294	9	warm	warm	JJ
12519	1294	10	weather	weather	NN
12519	1294	11	.	.	.
12519	1295	1	*	*	NFP
12519	1295	2	*	*	NFP
12519	1295	3	*	*	NFP
12519	1295	4	*	*	NFP
12519	1295	5	*	*	NFP
12519	1295	6	SPRUCE	SPRUCE	VBN
12519	1295	7	BEER	BEER	NNP
12519	1295	8	.	.	.
12519	1296	1	Boil	Boil	NNP
12519	1296	2	a	a	DT
12519	1296	3	handful	handful	NN
12519	1296	4	of	of	IN
12519	1296	5	hops	hop	NNS
12519	1296	6	,	,	,
12519	1296	7	and	and	CC
12519	1296	8	twice	twice	PDT
12519	1296	9	as	as	RB
12519	1296	10	much	much	JJ
12519	1296	11	of	of	IN
12519	1296	12	the	the	DT
12519	1296	13	chippings	chipping	NNS
12519	1296	14	of	of	IN
12519	1296	15	sassafras	sassafra	NNS
12519	1296	16	root	root	NN
12519	1296	17	,	,	,
12519	1296	18	in	in	IN
12519	1296	19	ten	ten	CD
12519	1296	20	gallons	gallon	NNS
12519	1296	21	of	of	IN
12519	1296	22	water	water	NN
12519	1296	23	;	;	:
12519	1296	24	strain	strain	VB
12519	1296	25	it	-PRON-	PRP
12519	1296	26	,	,	,
12519	1296	27	and	and	CC
12519	1296	28	pour	pour	VB
12519	1296	29	in	in	RP
12519	1296	30	,	,	,
12519	1296	31	while	while	IN
12519	1296	32	hot	hot	JJ
12519	1296	33	,	,	,
12519	1296	34	one	one	CD
12519	1296	35	gallon	gallon	NN
12519	1296	36	of	of	IN
12519	1296	37	molasses	molasse	NNS
12519	1296	38	,	,	,
12519	1296	39	two	two	CD
12519	1296	40	spoonsful	spoonsful	JJ
12519	1296	41	of	of	IN
12519	1296	42	the	the	DT
12519	1296	43	essence	essence	NN
12519	1296	44	of	of	IN
12519	1296	45	spruce	spruce	NN
12519	1296	46	,	,	,
12519	1296	47	two	two	CD
12519	1296	48	spoonsful	spoonsful	NN
12519	1296	49	of	of	IN
12519	1296	50	powdered	powder	VBN
12519	1296	51	ginger	ginger	NN
12519	1296	52	,	,	,
12519	1296	53	and	and	CC
12519	1296	54	one	one	CD
12519	1296	55	of	of	IN
12519	1296	56	pounded	pound	VBN
12519	1296	57	allspice	allspice	NN
12519	1296	58	;	;	:
12519	1296	59	put	put	VBD
12519	1296	60	it	-PRON-	PRP
12519	1296	61	in	in	IN
12519	1296	62	a	a	DT
12519	1296	63	cask	cask	NN
12519	1296	64	--	--	:
12519	1296	65	when	when	WRB
12519	1296	66	sufficiently	sufficiently	RB
12519	1296	67	cold	cold	JJ
12519	1296	68	,	,	,
12519	1296	69	add	add	VB
12519	1296	70	half	half	PDT
12519	1296	71	a	a	DT
12519	1296	72	pint	pint	NN
12519	1296	73	of	of	IN
12519	1296	74	good	good	JJ
12519	1296	75	yeast	yeast	NN
12519	1296	76	;	;	:
12519	1296	77	stir	stir	VB
12519	1296	78	it	-PRON-	PRP
12519	1296	79	well	well	RB
12519	1296	80	,	,	,
12519	1296	81	stop	stop	VB
12519	1296	82	it	-PRON-	PRP
12519	1296	83	close	close	RB
12519	1296	84	,	,	,
12519	1296	85	and	and	CC
12519	1296	86	when	when	WRB
12519	1296	87	fermented	fermented	JJ
12519	1296	88	and	and	CC
12519	1296	89	clear	clear	JJ
12519	1296	90	,	,	,
12519	1296	91	bottle	bottle	NN
12519	1296	92	and	and	CC
12519	1296	93	cork	cork	NN
12519	1296	94	it	-PRON-	PRP
12519	1296	95	tight	tight	RB
12519	1296	96	.	.	.
12519	1297	1	*	*	NFP
12519	1297	2	*	*	NFP
12519	1297	3	*	*	NFP
12519	1297	4	*	*	NFP
12519	1297	5	*	*	NFP
12519	1297	6	MOLASSES	molasses	NN
12519	1297	7	BEER	beer	NN
12519	1297	8	.	.	.
12519	1298	1	Put	put	VB
12519	1298	2	five	five	CD
12519	1298	3	quarts	quart	NNS
12519	1298	4	of	of	IN
12519	1298	5	hops	hop	NNS
12519	1298	6	,	,	,
12519	1298	7	and	and	CC
12519	1298	8	five	five	CD
12519	1298	9	of	of	IN
12519	1298	10	wheat	wheat	NN
12519	1298	11	bran	bran	NN
12519	1298	12	,	,	,
12519	1298	13	into	into	IN
12519	1298	14	fifteen	fifteen	JJ
12519	1298	15	gallons	gallon	NNS
12519	1298	16	of	of	IN
12519	1298	17	water	water	NN
12519	1298	18	;	;	:
12519	1298	19	boil	boil	VB
12519	1298	20	it	-PRON-	PRP
12519	1298	21	three	three	CD
12519	1298	22	or	or	CC
12519	1298	23	four	four	CD
12519	1298	24	hours	hour	NNS
12519	1298	25	,	,	,
12519	1298	26	strain	strain	VB
12519	1298	27	it	-PRON-	PRP
12519	1298	28	,	,	,
12519	1298	29	and	and	CC
12519	1298	30	pour	pour	VB
12519	1298	31	it	-PRON-	PRP
12519	1298	32	into	into	IN
12519	1298	33	a	a	DT
12519	1298	34	cask	cask	NN
12519	1298	35	with	with	IN
12519	1298	36	one	one	CD
12519	1298	37	head	head	NN
12519	1298	38	taken	take	VBN
12519	1298	39	out	out	RP
12519	1298	40	;	;	:
12519	1298	41	put	put	VBN
12519	1298	42	in	in	IN
12519	1298	43	five	five	CD
12519	1298	44	quarts	quart	NNS
12519	1298	45	of	of	IN
12519	1298	46	molasses	molasse	NNS
12519	1298	47	,	,	,
12519	1298	48	stir	stir	VB
12519	1298	49	it	-PRON-	PRP
12519	1298	50	till	till	IN
12519	1298	51	well	well	RB
12519	1298	52	mixed	mixed	JJ
12519	1298	53	,	,	,
12519	1298	54	throw	throw	VB
12519	1298	55	a	a	DT
12519	1298	56	cloth	cloth	NN
12519	1298	57	over	over	IN
12519	1298	58	the	the	DT
12519	1298	59	barrel	barrel	NN
12519	1298	60	;	;	:
12519	1298	61	when	when	WRB
12519	1298	62	moderately	moderately	RB
12519	1298	63	warm	warm	JJ
12519	1298	64	,	,	,
12519	1298	65	add	add	VB
12519	1298	66	a	a	DT
12519	1298	67	quart	quart	NN
12519	1298	68	of	of	IN
12519	1298	69	good	good	JJ
12519	1298	70	yeast	yeast	NN
12519	1298	71	,	,	,
12519	1298	72	which	which	WDT
12519	1298	73	must	must	MD
12519	1298	74	be	be	VB
12519	1298	75	stirred	stir	VBN
12519	1298	76	in	in	RP
12519	1298	77	;	;	:
12519	1298	78	then	then	RB
12519	1298	79	stop	stop	VB
12519	1298	80	it	-PRON-	PRP
12519	1298	81	close	close	JJ
12519	1298	82	with	with	IN
12519	1298	83	a	a	DT
12519	1298	84	cloth	cloth	NN
12519	1298	85	and	and	CC
12519	1298	86	board	board	NN
12519	1298	87	.	.	.
12519	1299	1	When	when	WRB
12519	1299	2	it	-PRON-	PRP
12519	1299	3	has	have	VBZ
12519	1299	4	fermented	ferment	VBN
12519	1299	5	and	and	CC
12519	1299	6	become	become	VB
12519	1299	7	quite	quite	RB
12519	1299	8	clear	clear	JJ
12519	1299	9	,	,	,
12519	1299	10	bottle	bottle	VBP
12519	1299	11	it	-PRON-	PRP
12519	1299	12	--	--	:
12519	1299	13	the	the	DT
12519	1299	14	corks	cork	NNS
12519	1299	15	should	should	MD
12519	1299	16	be	be	VB
12519	1299	17	soaked	soak	VBN
12519	1299	18	in	in	IN
12519	1299	19	boiling	boil	VBG
12519	1299	20	water	water	NN
12519	1299	21	an	an	DT
12519	1299	22	hour	hour	NN
12519	1299	23	or	or	CC
12519	1299	24	two	two	CD
12519	1299	25	,	,	,
12519	1299	26	and	and	CC
12519	1299	27	the	the	DT
12519	1299	28	bottles	bottle	NNS
12519	1299	29	perfectly	perfectly	RB
12519	1299	30	clean	clean	JJ
12519	1299	31	,	,	,
12519	1299	32	and	and	CC
12519	1299	33	well	well	RB
12519	1299	34	drained	drain	VBN
12519	1299	35	.	.	.
12519	1300	1	*	*	NFP
12519	1300	2	*	*	NFP
12519	1300	3	*	*	NFP
12519	1300	4	*	*	NFP
12519	1300	5	*	*	NFP
12519	1300	6	TO	to	TO
12519	1300	7	KEEP	KEEP	NNP
12519	1300	8	LEMON	LEMON	NNP
12519	1300	9	-	-	HYPH
12519	1300	10	JUICE	JUICE	NNP
12519	1300	11	.	.	.
12519	1301	1	Get	get	VB
12519	1301	2	lemons	lemon	NNS
12519	1301	3	quite	quite	RB
12519	1301	4	free	free	JJ
12519	1301	5	from	from	IN
12519	1301	6	blemish	blemish	NNP
12519	1301	7	,	,	,
12519	1301	8	squeeze	squeeze	VB
12519	1301	9	them	-PRON-	PRP
12519	1301	10	,	,	,
12519	1301	11	and	and	CC
12519	1301	12	strain	strain	VB
12519	1301	13	the	the	DT
12519	1301	14	juice	juice	NN
12519	1301	15	;	;	:
12519	1301	16	to	to	IN
12519	1301	17	each	each	DT
12519	1301	18	pint	pint	NN
12519	1301	19	of	of	IN
12519	1301	20	it	-PRON-	PRP
12519	1301	21	,	,	,
12519	1301	22	put	put	VB
12519	1301	23	a	a	DT
12519	1301	24	pound	pound	NN
12519	1301	25	of	of	IN
12519	1301	26	good	good	JJ
12519	1301	27	loaf	loaf	NN
12519	1301	28	sugar	sugar	NN
12519	1301	29	pounded	pound	VBD
12519	1301	30	;	;	:
12519	1301	31	stir	stir	VB
12519	1301	32	it	-PRON-	PRP
12519	1301	33	frequently	frequently	RB
12519	1301	34	until	until	IN
12519	1301	35	the	the	DT
12519	1301	36	sugar	sugar	NN
12519	1301	37	is	be	VBZ
12519	1301	38	completely	completely	RB
12519	1301	39	dissolved	dissolve	VBN
12519	1301	40	,	,	,
12519	1301	41	cover	cover	VB
12519	1301	42	the	the	DT
12519	1301	43	pitcher	pitcher	NN
12519	1301	44	closely	closely	RB
12519	1301	45	,	,	,
12519	1301	46	and	and	CC
12519	1301	47	let	let	VB
12519	1301	48	it	-PRON-	PRP
12519	1301	49	stand	stand	VB
12519	1301	50	till	till	IN
12519	1301	51	the	the	DT
12519	1301	52	dregs	dreg	NNS
12519	1301	53	have	have	VBP
12519	1301	54	subsided	subside	VBN
12519	1301	55	,	,	,
12519	1301	56	and	and	CC
12519	1301	57	the	the	DT
12519	1301	58	syrup	syrup	NN
12519	1301	59	is	be	VBZ
12519	1301	60	transparent	transparent	JJ
12519	1301	61	;	;	:
12519	1301	62	have	have	VBP
12519	1301	63	bottles	bottle	NNS
12519	1301	64	perfectly	perfectly	RB
12519	1301	65	clean	clean	JJ
12519	1301	66	and	and	CC
12519	1301	67	dry	dry	JJ
12519	1301	68	,	,	,
12519	1301	69	put	put	VB
12519	1301	70	a	a	DT
12519	1301	71	wine	wine	NN
12519	1301	72	glass	glass	NN
12519	1301	73	full	full	JJ
12519	1301	74	of	of	IN
12519	1301	75	French	french	JJ
12519	1301	76	brandy	brandy	NN
12519	1301	77	into	into	IN
12519	1301	78	each	each	DT
12519	1301	79	bottle	bottle	NN
12519	1301	80	,	,	,
12519	1301	81	fill	fill	VB
12519	1301	82	it	-PRON-	PRP
12519	1301	83	with	with	IN
12519	1301	84	syrup	syrup	NN
12519	1301	85	,	,	,
12519	1301	86	cork	cork	NN
12519	1301	87	it	-PRON-	PRP
12519	1301	88	,	,	,
12519	1301	89	and	and	CC
12519	1301	90	dip	dip	VB
12519	1301	91	the	the	DT
12519	1301	92	neck	neck	NN
12519	1301	93	into	into	IN
12519	1301	94	melted	melt	VBN
12519	1301	95	rosin	rosin	NN
12519	1301	96	or	or	CC
12519	1301	97	pitch	pitch	NN
12519	1301	98	;	;	:
12519	1301	99	keep	keep	VB
12519	1301	100	them	-PRON-	PRP
12519	1301	101	in	in	IN
12519	1301	102	a	a	DT
12519	1301	103	cool	cool	JJ
12519	1301	104	dry	dry	JJ
12519	1301	105	cellar	cellar	NN
12519	1301	106	--	--	:
12519	1301	107	do	do	VB
12519	1301	108	not	not	RB
12519	1301	109	put	put	VB
12519	1301	110	it	-PRON-	PRP
12519	1301	111	on	on	IN
12519	1301	112	the	the	DT
12519	1301	113	fire	fire	NN
12519	1301	114	--	--	:
12519	1301	115	it	-PRON-	PRP
12519	1301	116	will	will	MD
12519	1301	117	destroy	destroy	VB
12519	1301	118	the	the	DT
12519	1301	119	fine	fine	JJ
12519	1301	120	flavour	flavour	NN
12519	1301	121	of	of	IN
12519	1301	122	the	the	DT
12519	1301	123	juice	juice	NN
12519	1301	124	.	.	.
12519	1302	1	Pour	pour	VB
12519	1302	2	water	water	NN
12519	1302	3	on	on	IN
12519	1302	4	the	the	DT
12519	1302	5	peels	peel	NNS
12519	1302	6	of	of	IN
12519	1302	7	the	the	DT
12519	1302	8	lemons	lemon	NNS
12519	1302	9	,	,	,
12519	1302	10	let	let	VB
12519	1302	11	them	-PRON-	PRP
12519	1302	12	soak	soak	VB
12519	1302	13	till	till	IN
12519	1302	14	you	-PRON-	PRP
12519	1302	15	can	can	MD
12519	1302	16	scrape	scrape	VB
12519	1302	17	all	all	PDT
12519	1302	18	the	the	DT
12519	1302	19	white	white	JJ
12519	1302	20	pulp	pulp	NN
12519	1302	21	off	off	RP
12519	1302	22	,	,	,
12519	1302	23	then	then	RB
12519	1302	24	boil	boil	VB
12519	1302	25	the	the	DT
12519	1302	26	peel	peel	NN
12519	1302	27	till	till	IN
12519	1302	28	soft	soft	JJ
12519	1302	29	;	;	:
12519	1302	30	preserve	preserve	VB
12519	1302	31	them	-PRON-	PRP
12519	1302	32	with	with	IN
12519	1302	33	half	half	PDT
12519	1302	34	their	-PRON-	PRP$
12519	1302	35	weight	weight	NN
12519	1302	36	of	of	IN
12519	1302	37	sugar	sugar	NN
12519	1302	38	,	,	,
12519	1302	39	and	and	CC
12519	1302	40	keep	keep	VB
12519	1302	41	them	-PRON-	PRP
12519	1302	42	for	for	IN
12519	1302	43	mince	mince	NN
12519	1302	44	pies	pie	NNS
12519	1302	45	,	,	,
12519	1302	46	cakes	cake	NNS
12519	1302	47	,	,	,
12519	1302	48	&	&	CC
12519	1302	49	c.	c.	NNP
12519	1302	50	They	-PRON-	PRP
12519	1302	51	are	be	VBP
12519	1302	52	a	a	DT
12519	1302	53	very	very	RB
12519	1302	54	good	good	JJ
12519	1302	55	substitute	substitute	NN
12519	1302	56	for	for	IN
12519	1302	57	citron	citron	NN
12519	1302	58	.	.	.
12519	1303	1	*	*	NFP
12519	1303	2	*	*	NFP
12519	1303	3	*	*	NFP
12519	1303	4	*	*	NFP
12519	1303	5	*	*	NFP
12519	1303	6	SUGAR	sugar	NN
12519	1303	7	VINEGAR	VINEGAR	NNP
12519	1303	8	.	.	.
12519	1304	1	To	to	IN
12519	1304	2	one	one	CD
12519	1304	3	measure	measure	NN
12519	1304	4	of	of	IN
12519	1304	5	sugar	sugar	NN
12519	1304	6	,	,	,
12519	1304	7	put	put	VBD
12519	1304	8	seven	seven	CD
12519	1304	9	measures	measure	NNS
12519	1304	10	of	of	IN
12519	1304	11	water	water	NN
12519	1304	12	moderately	moderately	RB
12519	1304	13	warm	warm	JJ
12519	1304	14	;	;	:
12519	1304	15	dissolve	dissolve	VB
12519	1304	16	it	-PRON-	PRP
12519	1304	17	completely	completely	RB
12519	1304	18	--	--	:
12519	1304	19	put	put	VB
12519	1304	20	it	-PRON-	PRP
12519	1304	21	into	into	IN
12519	1304	22	a	a	DT
12519	1304	23	cask	cask	NN
12519	1304	24	,	,	,
12519	1304	25	stir	stir	VB
12519	1304	26	in	in	IN
12519	1304	27	yeast	yeast	NN
12519	1304	28	in	in	IN
12519	1304	29	the	the	DT
12519	1304	30	proportion	proportion	NN
12519	1304	31	of	of	IN
12519	1304	32	a	a	DT
12519	1304	33	pint	pint	NN
12519	1304	34	to	to	IN
12519	1304	35	eight	eight	CD
12519	1304	36	gallons	gallon	NNS
12519	1304	37	:	:	:
12519	1304	38	stop	stop	VB
12519	1304	39	it	-PRON-	PRP
12519	1304	40	close	close	RB
12519	1304	41	,	,	,
12519	1304	42	and	and	CC
12519	1304	43	keep	keep	VB
12519	1304	44	it	-PRON-	PRP
12519	1304	45	in	in	IN
12519	1304	46	a	a	DT
12519	1304	47	warm	warm	JJ
12519	1304	48	place	place	NN
12519	1304	49	till	till	IN
12519	1304	50	sufficiently	sufficiently	RB
12519	1304	51	sour	sour	JJ
12519	1304	52	.	.	.
12519	1305	1	*	*	NFP
12519	1305	2	*	*	NFP
12519	1305	3	*	*	NFP
12519	1305	4	*	*	NFP
12519	1305	5	*	*	NFP
12519	1305	6	HONEY	HONEY	NNP
12519	1305	7	VINEGAR	VINEGAR	NNP
12519	1305	8	.	.	.
12519	1306	1	To	to	IN
12519	1306	2	one	one	CD
12519	1306	3	quart	quart	NN
12519	1306	4	of	of	IN
12519	1306	5	clear	clear	JJ
12519	1306	6	honey	honey	NN
12519	1306	7	,	,	,
12519	1306	8	put	put	VB
12519	1306	9	eight	eight	CD
12519	1306	10	quarts	quart	NNS
12519	1306	11	of	of	IN
12519	1306	12	warm	warm	JJ
12519	1306	13	water	water	NN
12519	1306	14	,	,	,
12519	1306	15	mix	mix	VB
12519	1306	16	it	-PRON-	PRP
12519	1306	17	well	well	RB
12519	1306	18	together	together	RB
12519	1306	19	:	:	:
12519	1306	20	when	when	WRB
12519	1306	21	it	-PRON-	PRP
12519	1306	22	has	have	VBZ
12519	1306	23	passed	pass	VBN
12519	1306	24	through	through	IN
12519	1306	25	the	the	DT
12519	1306	26	acetous	acetous	JJ
12519	1306	27	fermentation	fermentation	NN
12519	1306	28	,	,	,
12519	1306	29	a	a	DT
12519	1306	30	white	white	JJ
12519	1306	31	vinegar	vinegar	NN
12519	1306	32	will	will	MD
12519	1306	33	be	be	VB
12519	1306	34	formed	form	VBN
12519	1306	35	,	,	,
12519	1306	36	in	in	IN
12519	1306	37	many	many	JJ
12519	1306	38	respects	respect	NNS
12519	1306	39	better	well	RBR
12519	1306	40	than	than	IN
12519	1306	41	the	the	DT
12519	1306	42	ordinary	ordinary	JJ
12519	1306	43	vinegar	vinegar	NN
12519	1306	44	.	.	.
12519	1307	1	*	*	NFP
12519	1307	2	*	*	NFP
12519	1307	3	*	*	NFP
12519	1307	4	*	*	NFP
12519	1307	5	*	*	NFP
12519	1307	6	SYRUP	syrup	NN
12519	1307	7	OF	of	IN
12519	1307	8	VINEGAR	vinegar	NN
12519	1307	9	.	.	.
12519	1308	1	Boil	Boil	NNP
12519	1308	2	two	two	CD
12519	1308	3	pounds	pound	NNS
12519	1308	4	of	of	IN
12519	1308	5	sugar	sugar	NN
12519	1308	6	with	with	IN
12519	1308	7	four	four	CD
12519	1308	8	quarts	quart	NNS
12519	1308	9	of	of	IN
12519	1308	10	vinegar	vinegar	NN
12519	1308	11	,	,	,
12519	1308	12	down	down	RB
12519	1308	13	to	to	IN
12519	1308	14	a	a	DT
12519	1308	15	syrup	syrup	NN
12519	1308	16	,	,	,
12519	1308	17	and	and	CC
12519	1308	18	bottle	bottle	VB
12519	1308	19	it	-PRON-	PRP
12519	1308	20	.	.	.
12519	1309	1	This	this	DT
12519	1309	2	makes	make	VBZ
12519	1309	3	an	an	DT
12519	1309	4	excellent	excellent	JJ
12519	1309	5	beverage	beverage	NN
12519	1309	6	when	when	WRB
12519	1309	7	mixed	mix	VBN
12519	1309	8	with	with	IN
12519	1309	9	water	water	NN
12519	1309	10	,	,	,
12519	1309	11	either	either	CC
12519	1309	12	with	with	IN
12519	1309	13	or	or	CC
12519	1309	14	without	without	IN
12519	1309	15	the	the	DT
12519	1309	16	addition	addition	NN
12519	1309	17	of	of	IN
12519	1309	18	brandy	brandy	NN
12519	1309	19	.	.	.
12519	1310	1	It	-PRON-	PRP
12519	1310	2	is	be	VBZ
12519	1310	3	nearly	nearly	RB
12519	1310	4	equal	equal	JJ
12519	1310	5	a	a	DT
12519	1310	6	flavour	flavour	NN
12519	1310	7	to	to	IN
12519	1310	8	the	the	DT
12519	1310	9	syrup	syrup	NN
12519	1310	10	of	of	IN
12519	1310	11	lime	lime	NN
12519	1310	12	juice	juice	NN
12519	1310	13	,	,	,
12519	1310	14	when	when	WRB
12519	1310	15	made	make	VBN
12519	1310	16	with	with	IN
12519	1310	17	superior	superior	JJ
12519	1310	18	vinegar	vinegar	NN
12519	1310	19	.	.	.
12519	1311	1	*	*	NFP
12519	1311	2	*	*	NFP
12519	1311	3	*	*	NFP
12519	1311	4	*	*	NFP
12519	1311	5	*	*	NFP
12519	1311	6	AROMATIC	aromatic	NN
12519	1311	7	VINEGAR	VINEGAR	NNP
12519	1311	8	.	.	.
12519	1312	1	Put	put	VB
12519	1312	2	a	a	DT
12519	1312	3	portion	portion	NN
12519	1312	4	of	of	IN
12519	1312	5	acetate	acetate	NN
12519	1312	6	of	of	IN
12519	1312	7	potash	potash	NN
12519	1312	8	,	,	,
12519	1312	9	(	(	-LRB-
12519	1312	10	sal	sal	NNP
12519	1312	11	diureticus	diureticus	NNP
12519	1312	12	,	,	,
12519	1312	13	)	)	-RRB-
12519	1312	14	into	into	IN
12519	1312	15	a	a	DT
12519	1312	16	smelling	smell	VBG
12519	1312	17	bottle	bottle	NN
12519	1312	18	;	;	:
12519	1312	19	mix	mix	VB
12519	1312	20	gradually	gradually	RB
12519	1312	21	with	with	IN
12519	1312	22	it	-PRON-	PRP
12519	1312	23	half	half	PDT
12519	1312	24	its	-PRON-	PRP$
12519	1312	25	weight	weight	NN
12519	1312	26	of	of	IN
12519	1312	27	sulphuric	sulphuric	JJ
12519	1312	28	acid	acid	NN
12519	1312	29	,	,	,
12519	1312	30	and	and	CC
12519	1312	31	add	add	VB
12519	1312	32	a	a	DT
12519	1312	33	few	few	JJ
12519	1312	34	drops	drop	NNS
12519	1312	35	of	of	IN
12519	1312	36	oil	oil	NN
12519	1312	37	of	of	IN
12519	1312	38	lavender	lavender	NN
12519	1312	39	.	.	.
12519	1313	1	*	*	NFP
12519	1313	2	*	*	NFP
12519	1313	3	*	*	NFP
12519	1313	4	*	*	NFP
12519	1313	5	*	*	NFP
12519	1313	6	VINEGAR	vinegar	NN
12519	1313	7	OF	of	IN
12519	1313	8	THE	the	DT
12519	1313	9	FOUR	FOUR	NNP
12519	1313	10	THIEVES	THIEVES	NNP
12519	1313	11	.	.	.
12519	1314	1	Take	take	VB
12519	1314	2	lavender	lavender	NN
12519	1314	3	,	,	,
12519	1314	4	rosemary	rosemary	NN
12519	1314	5	,	,	,
12519	1314	6	sage	sage	NN
12519	1314	7	,	,	,
12519	1314	8	wormwood	wormwood	JJ
12519	1314	9	,	,	,
12519	1314	10	rue	rue	FW
12519	1314	11	,	,	,
12519	1314	12	and	and	CC
12519	1314	13	mint	mint	NN
12519	1314	14	,	,	,
12519	1314	15	of	of	IN
12519	1314	16	each	each	DT
12519	1314	17	a	a	DT
12519	1314	18	large	large	JJ
12519	1314	19	handful	handful	NN
12519	1314	20	;	;	:
12519	1314	21	put	put	VB
12519	1314	22	them	-PRON-	PRP
12519	1314	23	in	in	IN
12519	1314	24	a	a	DT
12519	1314	25	pot	pot	NN
12519	1314	26	of	of	IN
12519	1314	27	earthen	earthen	NNP
12519	1314	28	ware	ware	NN
12519	1314	29	,	,	,
12519	1314	30	pour	pour	VB
12519	1314	31	on	on	IN
12519	1314	32	them	-PRON-	PRP
12519	1314	33	four	four	CD
12519	1314	34	quarts	quart	NNS
12519	1314	35	of	of	IN
12519	1314	36	very	very	RB
12519	1314	37	strong	strong	JJ
12519	1314	38	vinegar	vinegar	NN
12519	1314	39	,	,	,
12519	1314	40	cover	cover	VB
12519	1314	41	the	the	DT
12519	1314	42	pot	pot	NN
12519	1314	43	closely	closely	RB
12519	1314	44	,	,	,
12519	1314	45	and	and	CC
12519	1314	46	put	put	VBD
12519	1314	47	a	a	DT
12519	1314	48	board	board	NN
12519	1314	49	on	on	IN
12519	1314	50	the	the	DT
12519	1314	51	top	top	NN
12519	1314	52	;	;	:
12519	1314	53	keep	keep	VB
12519	1314	54	it	-PRON-	PRP
12519	1314	55	in	in	IN
12519	1314	56	the	the	DT
12519	1314	57	hottest	hot	JJS
12519	1314	58	sun	sun	NN
12519	1314	59	two	two	CD
12519	1314	60	weeks	week	NNS
12519	1314	61	,	,	,
12519	1314	62	then	then	RB
12519	1314	63	strain	strain	VB
12519	1314	64	and	and	CC
12519	1314	65	bottle	bottle	VBP
12519	1314	66	it	-PRON-	PRP
12519	1314	67	,	,	,
12519	1314	68	putting	put	VBG
12519	1314	69	in	in	RP
12519	1314	70	each	each	DT
12519	1314	71	bottle	bottle	NN
12519	1314	72	a	a	DT
12519	1314	73	clove	clove	NN
12519	1314	74	of	of	IN
12519	1314	75	garlic	garlic	NN
12519	1314	76	.	.	.
12519	1315	1	When	when	WRB
12519	1315	2	it	-PRON-	PRP
12519	1315	3	has	have	VBZ
12519	1315	4	settled	settle	VBN
12519	1315	5	in	in	IN
12519	1315	6	the	the	DT
12519	1315	7	bottle	bottle	NN
12519	1315	8	and	and	CC
12519	1315	9	become	become	VB
12519	1315	10	clear	clear	JJ
12519	1315	11	,	,	,
12519	1315	12	pour	pour	VB
12519	1315	13	it	-PRON-	PRP
12519	1315	14	off	off	RP
12519	1315	15	gently	gently	RB
12519	1315	16	;	;	:
12519	1315	17	do	do	VB
12519	1315	18	this	this	DT
12519	1315	19	until	until	IN
12519	1315	20	you	-PRON-	PRP
12519	1315	21	get	get	VBP
12519	1315	22	it	-PRON-	PRP
12519	1315	23	all	all	DT
12519	1315	24	free	free	JJ
12519	1315	25	from	from	IN
12519	1315	26	sediment	sediment	NN
12519	1315	27	.	.	.
12519	1316	1	The	the	DT
12519	1316	2	proper	proper	JJ
12519	1316	3	time	time	NN
12519	1316	4	to	to	TO
12519	1316	5	make	make	VB
12519	1316	6	it	-PRON-	PRP
12519	1316	7	is	be	VBZ
12519	1316	8	when	when	WRB
12519	1316	9	the	the	DT
12519	1316	10	herbs	herb	NNS
12519	1316	11	are	be	VBP
12519	1316	12	in	in	IN
12519	1316	13	full	full	JJ
12519	1316	14	vigour	vigour	NN
12519	1316	15	,	,	,
12519	1316	16	in	in	IN
12519	1316	17	June	June	NNP
12519	1316	18	.	.	.
12519	1317	1	This	this	DT
12519	1317	2	vinegar	vinegar	NN
12519	1317	3	is	be	VBZ
12519	1317	4	very	very	RB
12519	1317	5	refreshing	refreshing	JJ
12519	1317	6	in	in	IN
12519	1317	7	crowded	crowded	JJ
12519	1317	8	rooms	room	NNS
12519	1317	9	,	,	,
12519	1317	10	in	in	IN
12519	1317	11	the	the	DT
12519	1317	12	apartments	apartment	NNS
12519	1317	13	of	of	IN
12519	1317	14	the	the	DT
12519	1317	15	sick	sick	JJ
12519	1317	16	;	;	:
12519	1317	17	and	and	CC
12519	1317	18	is	be	VBZ
12519	1317	19	peculiarly	peculiarly	RB
12519	1317	20	grateful	grateful	JJ
12519	1317	21	,	,	,
12519	1317	22	when	when	WRB
12519	1317	23	sprinkled	sprinkle	VBN
12519	1317	24	about	about	IN
12519	1317	25	the	the	DT
12519	1317	26	house	house	NN
12519	1317	27	in	in	IN
12519	1317	28	damp	damp	JJ
12519	1317	29	weather	weather	NN
12519	1317	30	.	.	.
12519	1318	1	*	*	NFP
12519	1318	2	*	*	NFP
12519	1318	3	*	*	NFP
12519	1318	4	*	*	NFP
12519	1318	5	*	*	NFP
12519	1318	6	LAVENDER	LAVENDER	NNP
12519	1318	7	WATER	WATER	NNP
12519	1318	8	.	.	.
12519	1319	1	Put	put	VB
12519	1319	2	a	a	DT
12519	1319	3	pint	pint	NN
12519	1319	4	of	of	IN
12519	1319	5	highly	highly	RB
12519	1319	6	rectified	rectified	JJ
12519	1319	7	spirits	spirit	NNS
12519	1319	8	of	of	IN
12519	1319	9	wine	wine	NN
12519	1319	10	,	,	,
12519	1319	11	to	to	IN
12519	1319	12	one	one	CD
12519	1319	13	ounce	ounce	NN
12519	1319	14	of	of	IN
12519	1319	15	essential	essential	JJ
12519	1319	16	oil	oil	NN
12519	1319	17	of	of	IN
12519	1319	18	lavender	lavender	NN
12519	1319	19	,	,	,
12519	1319	20	and	and	CC
12519	1319	21	two	two	CD
12519	1319	22	drachms	drachm	NNS
12519	1319	23	of	of	IN
12519	1319	24	ambergris	ambergris	NNP
12519	1319	25	;	;	:
12519	1319	26	shake	shake	VB
12519	1319	27	them	-PRON-	PRP
12519	1319	28	well	well	RB
12519	1319	29	together	together	RB
12519	1319	30	,	,	,
12519	1319	31	and	and	CC
12519	1319	32	keep	keep	VB
12519	1319	33	it	-PRON-	PRP
12519	1319	34	closely	closely	RB
12519	1319	35	stopped	stop	VBN
12519	1319	36	.	.	.
12519	1320	1	*	*	NFP
12519	1320	2	*	*	NFP
12519	1320	3	*	*	NFP
12519	1320	4	*	*	NFP
12519	1320	5	*	*	NFP
12519	1320	6	HUNGARIAN	HUNGARIAN	NNP
12519	1320	7	WATER	WATER	NNP
12519	1320	8	.	.	.
12519	1321	1	One	one	CD
12519	1321	2	pint	pint	NN
12519	1321	3	spirits	spirit	NNS
12519	1321	4	of	of	IN
12519	1321	5	wine	wine	NN
12519	1321	6	,	,	,
12519	1321	7	one	one	CD
12519	1321	8	ounce	ounce	NN
12519	1321	9	oil	oil	NN
12519	1321	10	of	of	IN
12519	1321	11	rosemary	rosemary	NN
12519	1321	12	,	,	,
12519	1321	13	and	and	CC
12519	1321	14	two	two	CD
12519	1321	15	drachms	drachms	NN
12519	1321	16	essence	essence	NN
12519	1321	17	of	of	IN
12519	1321	18	ambergris	ambergris	NNP
12519	1321	19	.	.	.
12519	1322	1	*	*	NFP
12519	1322	2	*	*	NFP
12519	1322	3	*	*	NFP
12519	1322	4	*	*	NFP
12519	1322	5	*	*	NFP
12519	1322	6	TO	to	IN
12519	1322	7	PREPARE	PREPARE	NNP
12519	1322	8	COSMETIC	cosmetic	JJ
12519	1322	9	SOAP	soap	NN
12519	1322	10	FOR	for	IN
12519	1322	11	WASHING	washing	NN
12519	1322	12	THE	the	DT
12519	1322	13	HANDS	hand	NNS
12519	1322	14	.	.	.
12519	1323	1	Take	take	VB
12519	1323	2	a	a	DT
12519	1323	3	pound	pound	NN
12519	1323	4	of	of	IN
12519	1323	5	castile	castile	NN
12519	1323	6	,	,	,
12519	1323	7	or	or	CC
12519	1323	8	any	any	DT
12519	1323	9	other	other	JJ
12519	1323	10	nice	nice	JJ
12519	1323	11	old	old	JJ
12519	1323	12	soap	soap	NN
12519	1323	13	;	;	:
12519	1323	14	scrape	scrape	VB
12519	1323	15	it	-PRON-	PRP
12519	1323	16	in	in	IN
12519	1323	17	small	small	JJ
12519	1323	18	pieces	piece	NNS
12519	1323	19	,	,	,
12519	1323	20	and	and	CC
12519	1323	21	put	put	VBD
12519	1323	22	it	-PRON-	PRP
12519	1323	23	on	on	IN
12519	1323	24	the	the	DT
12519	1323	25	fire	fire	NN
12519	1323	26	with	with	IN
12519	1323	27	a	a	DT
12519	1323	28	little	little	JJ
12519	1323	29	water	water	NN
12519	1323	30	--	--	:
12519	1323	31	stir	stir	VB
12519	1323	32	it	-PRON-	PRP
12519	1323	33	till	till	IN
12519	1323	34	it	-PRON-	PRP
12519	1323	35	becomes	become	VBZ
12519	1323	36	a	a	DT
12519	1323	37	smooth	smooth	JJ
12519	1323	38	paste	paste	NN
12519	1323	39	,	,	,
12519	1323	40	pour	pour	VB
12519	1323	41	it	-PRON-	PRP
12519	1323	42	into	into	IN
12519	1323	43	a	a	DT
12519	1323	44	bowl	bowl	NN
12519	1323	45	,	,	,
12519	1323	46	and	and	CC
12519	1323	47	when	when	WRB
12519	1323	48	cold	cold	JJ
12519	1323	49	,	,	,
12519	1323	50	add	add	VB
12519	1323	51	some	some	DT
12519	1323	52	lavender	lavender	NN
12519	1323	53	water	water	NN
12519	1323	54	,	,	,
12519	1323	55	or	or	CC
12519	1323	56	essence	essence	NN
12519	1323	57	of	of	IN
12519	1323	58	any	any	DT
12519	1323	59	kind	kind	NN
12519	1323	60	--	--	:
12519	1323	61	beat	beat	VBD
12519	1323	62	it	-PRON-	PRP
12519	1323	63	with	with	IN
12519	1323	64	a	a	DT
12519	1323	65	silver	silver	JJ
12519	1323	66	spoon	spoon	NN
12519	1323	67	until	until	IN
12519	1323	68	well	well	RB
12519	1323	69	mixed	mixed	JJ
12519	1323	70	,	,	,
12519	1323	71	thicken	thicken	VB
12519	1323	72	it	-PRON-	PRP
12519	1323	73	with	with	IN
12519	1323	74	corn	corn	NN
12519	1323	75	meal	meal	NN
12519	1323	76	,	,	,
12519	1323	77	and	and	CC
12519	1323	78	keep	keep	VB
12519	1323	79	it	-PRON-	PRP
12519	1323	80	in	in	IN
12519	1323	81	small	small	JJ
12519	1323	82	pots	pot	NNS
12519	1323	83	closely	closely	RB
12519	1323	84	covered	cover	VBN
12519	1323	85	--	--	:
12519	1323	86	for	for	IN
12519	1323	87	the	the	DT
12519	1323	88	admission	admission	NN
12519	1323	89	of	of	IN
12519	1323	90	air	air	NN
12519	1323	91	will	will	MD
12519	1323	92	soon	soon	RB
12519	1323	93	make	make	VB
12519	1323	94	the	the	DT
12519	1323	95	soap	soap	NN
12519	1323	96	hard	hard	RB
12519	1323	97	.	.	.
12519	1324	1	*	*	NFP
12519	1324	2	*	*	NFP
12519	1324	3	*	*	NFP
12519	1324	4	*	*	NFP
12519	1324	5	*	*	NFP
12519	1324	6	COLOGNE	COLOGNE	NNP
12519	1324	7	WATER	WATER	NNP
12519	1324	8	.	.	.
12519	1325	1	Three	three	CD
12519	1325	2	quarts	quart	NNS
12519	1325	3	spirits	spirit	NNS
12519	1325	4	of	of	IN
12519	1325	5	wine	wine	NN
12519	1325	6	,	,	,
12519	1325	7	six	six	CD
12519	1325	8	drachms	drachms	NN
12519	1325	9	oil	oil	NN
12519	1325	10	of	of	IN
12519	1325	11	lavender	lavender	NN
12519	1325	12	,	,	,
12519	1325	13	one	one	CD
12519	1325	14	drachm	drachm	NN
12519	1325	15	oil	oil	NN
12519	1325	16	of	of	IN
12519	1325	17	rosemary	rosemary	NN
12519	1325	18	,	,	,
12519	1325	19	three	three	CD
12519	1325	20	drachms	drachms	NN
12519	1325	21	essence	essence	NN
12519	1325	22	of	of	IN
12519	1325	23	lemon	lemon	NN
12519	1325	24	,	,	,
12519	1325	25	ten	ten	CD
12519	1325	26	drops	drop	VBZ
12519	1325	27	oil	oil	NN
12519	1325	28	of	of	IN
12519	1325	29	cinnamon	cinnamon	NN
12519	1325	30	--	--	:
12519	1325	31	mix	mix	VB
12519	1325	32	them	-PRON-	PRP
12519	1325	33	together	together	RB
12519	1325	34	very	very	RB
12519	1325	35	well	well	RB
12519	1325	36	.	.	.
12519	1326	1	*	*	NFP
12519	1326	2	*	*	NFP
12519	1326	3	*	*	NFP
12519	1326	4	*	*	NFP
12519	1326	5	*	*	NFP
12519	1326	6	SOFT	SOFT	NNP
12519	1326	7	POMATUM	POMATUM	NNP
12519	1326	8	.	.	.
12519	1327	1	Get	get	VB
12519	1327	2	nice	nice	JJ
12519	1327	3	sweet	sweet	JJ
12519	1327	4	lard	lard	NN
12519	1327	5	that	that	WDT
12519	1327	6	has	have	VBZ
12519	1327	7	no	no	DT
12519	1327	8	salt	salt	NN
12519	1327	9	in	in	IN
12519	1327	10	it	-PRON-	PRP
12519	1327	11	--	--	:
12519	1327	12	put	put	VBN
12519	1327	13	in	in	RP
12519	1327	14	any	any	DT
12519	1327	15	agreeable	agreeable	JJ
12519	1327	16	perfume	perfume	NN
12519	1327	17	,	,	,
12519	1327	18	beat	beat	VBD
12519	1327	19	it	-PRON-	PRP
12519	1327	20	to	to	IN
12519	1327	21	a	a	DT
12519	1327	22	cream	cream	NN
12519	1327	23	,	,	,
12519	1327	24	and	and	CC
12519	1327	25	put	put	VBD
12519	1327	26	it	-PRON-	PRP
12519	1327	27	in	in	IN
12519	1327	28	small	small	JJ
12519	1327	29	pots	pot	NNS
12519	1327	30	.	.	.
12519	1328	1	*	*	NFP
12519	1328	2	*	*	NFP
12519	1328	3	*	*	NFP
12519	1328	4	*	*	NFP
12519	1328	5	*	*	NFP
12519	1328	6	TO	to	IN
12519	1328	7	MAKE	MAKE	NNP
12519	1328	8	SOAP	SOAP	NNP
12519	1328	9	.	.	.
12519	1329	1	Put	put	VB
12519	1329	2	on	on	RP
12519	1329	3	the	the	DT
12519	1329	4	fire	fire	NN
12519	1329	5	any	any	DT
12519	1329	6	quantity	quantity	NN
12519	1329	7	of	of	IN
12519	1329	8	lye	lye	NN
12519	1329	9	you	-PRON-	PRP
12519	1329	10	choose	choose	VBP
12519	1329	11	that	that	WDT
12519	1329	12	is	be	VBZ
12519	1329	13	strong	strong	JJ
12519	1329	14	enough	enough	RB
12519	1329	15	to	to	TO
12519	1329	16	bear	bear	VB
12519	1329	17	an	an	DT
12519	1329	18	egg	egg	NN
12519	1329	19	--	--	:
12519	1329	20	to	to	IN
12519	1329	21	each	each	DT
12519	1329	22	gallon	gallon	NN
12519	1329	23	,	,	,
12519	1329	24	add	add	VB
12519	1329	25	three	three	CD
12519	1329	26	quarters	quarter	NNS
12519	1329	27	of	of	IN
12519	1329	28	a	a	DT
12519	1329	29	pound	pound	NN
12519	1329	30	of	of	IN
12519	1329	31	clean	clean	JJ
12519	1329	32	grease	grease	NN
12519	1329	33	:	:	:
12519	1329	34	boil	boil	VB
12519	1329	35	it	-PRON-	PRP
12519	1329	36	very	very	RB
12519	1329	37	fast	fast	RB
12519	1329	38	,	,	,
12519	1329	39	and	and	CC
12519	1329	40	stir	stir	VB
12519	1329	41	it	-PRON-	PRP
12519	1329	42	frequently	frequently	RB
12519	1329	43	--	--	:
12519	1329	44	a	a	DT
12519	1329	45	few	few	JJ
12519	1329	46	hours	hour	NNS
12519	1329	47	will	will	MD
12519	1329	48	suffice	suffice	VB
12519	1329	49	to	to	TO
12519	1329	50	make	make	VB
12519	1329	51	it	-PRON-	PRP
12519	1329	52	good	good	JJ
12519	1329	53	soap	soap	NN
12519	1329	54	.	.	.
12519	1330	1	When	when	WRB
12519	1330	2	you	-PRON-	PRP
12519	1330	3	find	find	VBP
12519	1330	4	by	by	IN
12519	1330	5	cooling	cool	VBG
12519	1330	6	a	a	DT
12519	1330	7	little	little	JJ
12519	1330	8	on	on	IN
12519	1330	9	a	a	DT
12519	1330	10	plate	plate	NN
12519	1330	11	that	that	IN
12519	1330	12	it	-PRON-	PRP
12519	1330	13	is	be	VBZ
12519	1330	14	a	a	DT
12519	1330	15	thick	thick	JJ
12519	1330	16	jelly	jelly	NN
12519	1330	17	,	,	,
12519	1330	18	and	and	CC
12519	1330	19	no	no	DT
12519	1330	20	grease	grease	NN
12519	1330	21	appears	appear	VBZ
12519	1330	22	,	,	,
12519	1330	23	put	put	VBN
12519	1330	24	in	in	IN
12519	1330	25	salt	salt	NN
12519	1330	26	in	in	IN
12519	1330	27	the	the	DT
12519	1330	28	proportion	proportion	NN
12519	1330	29	of	of	IN
12519	1330	30	one	one	CD
12519	1330	31	pint	pint	NN
12519	1330	32	to	to	IN
12519	1330	33	three	three	CD
12519	1330	34	gallons	gallon	NNS
12519	1330	35	--	--	:
12519	1330	36	let	let	VB
12519	1330	37	it	-PRON-	PRP
12519	1330	38	boil	boil	VB
12519	1330	39	a	a	DT
12519	1330	40	few	few	JJ
12519	1330	41	minutes	minute	NNS
12519	1330	42	,	,	,
12519	1330	43	and	and	CC
12519	1330	44	pour	pour	VB
12519	1330	45	it	-PRON-	PRP
12519	1330	46	in	in	IN
12519	1330	47	tubs	tub	NNS
12519	1330	48	to	to	TO
12519	1330	49	cool--(should	cool--(should	VB
12519	1330	50	the	the	DT
12519	1330	51	soap	soap	NN
12519	1330	52	be	be	VB
12519	1330	53	thin	thin	JJ
12519	1330	54	,	,	,
12519	1330	55	add	add	VB
12519	1330	56	a	a	DT
12519	1330	57	little	little	JJ
12519	1330	58	water	water	NN
12519	1330	59	to	to	IN
12519	1330	60	that	that	DT
12519	1330	61	in	in	IN
12519	1330	62	the	the	DT
12519	1330	63	plate	plate	NN
12519	1330	64	,	,	,
12519	1330	65	stir	stir	VB
12519	1330	66	it	-PRON-	PRP
12519	1330	67	well	well	RB
12519	1330	68	,	,	,
12519	1330	69	and	and	CC
12519	1330	70	by	by	IN
12519	1330	71	that	that	DT
12519	1330	72	means	mean	VBZ
12519	1330	73	ascertain	ascertain	VB
12519	1330	74	how	how	WRB
12519	1330	75	much	much	JJ
12519	1330	76	water	water	NN
12519	1330	77	is	be	VBZ
12519	1330	78	necessary	necessary	JJ
12519	1330	79	for	for	IN
12519	1330	80	the	the	DT
12519	1330	81	whole	whole	JJ
12519	1330	82	quantity	quantity	NN
12519	1330	83	;	;	:
12519	1330	84	very	very	RB
12519	1330	85	strong	strong	JJ
12519	1330	86	lye	lye	NN
12519	1330	87	will	will	MD
12519	1330	88	require	require	VB
12519	1330	89	water	water	NN
12519	1330	90	to	to	TO
12519	1330	91	thicken	thicken	VB
12519	1330	92	it	-PRON-	PRP
12519	1330	93	,	,	,
12519	1330	94	after	after	IN
12519	1330	95	the	the	DT
12519	1330	96	incorporation	incorporation	NN
12519	1330	97	is	be	VBZ
12519	1330	98	complete	complete	JJ
12519	1330	99	;	;	:
12519	1330	100	this	this	DT
12519	1330	101	must	must	MD
12519	1330	102	be	be	VB
12519	1330	103	done	do	VBN
12519	1330	104	before	before	IN
12519	1330	105	the	the	DT
12519	1330	106	salt	salt	NN
12519	1330	107	is	be	VBZ
12519	1330	108	added	add	VBN
12519	1330	109	.	.	.
12519	1330	110	)	)	-RRB-
12519	1331	1	Next	next	JJ
12519	1331	2	day	day	NN
12519	1331	3	,	,	,
12519	1331	4	cut	cut	VBD
12519	1331	5	out	out	RP
12519	1331	6	the	the	DT
12519	1331	7	soap	soap	NN
12519	1331	8	,	,	,
12519	1331	9	melt	melt	VB
12519	1331	10	it	-PRON-	PRP
12519	1331	11	,	,	,
12519	1331	12	and	and	CC
12519	1331	13	cool	cool	VB
12519	1331	14	it	-PRON-	PRP
12519	1331	15	again	again	RB
12519	1331	16	;	;	:
12519	1331	17	this	this	DT
12519	1331	18	takes	take	VBZ
12519	1331	19	out	out	RP
12519	1331	20	all	all	PDT
12519	1331	21	the	the	DT
12519	1331	22	lye	lye	NN
12519	1331	23	,	,	,
12519	1331	24	and	and	CC
12519	1331	25	keeps	keep	VBZ
12519	1331	26	the	the	DT
12519	1331	27	soap	soap	NN
12519	1331	28	from	from	IN
12519	1331	29	shrinking	shrink	VBG
12519	1331	30	when	when	WRB
12519	1331	31	dried	dry	VBN
12519	1331	32	.	.	.
12519	1332	1	A	a	DT
12519	1332	2	strict	strict	JJ
12519	1332	3	conformity	conformity	NN
12519	1332	4	to	to	IN
12519	1332	5	these	these	DT
12519	1332	6	rules	rule	NNS
12519	1332	7	,	,	,
12519	1332	8	will	will	MD
12519	1332	9	banish	banish	VB
12519	1332	10	the	the	DT
12519	1332	11	lunar	lunar	JJ
12519	1332	12	bugbear	bugbear	NN
12519	1332	13	,	,	,
12519	1332	14	which	which	WDT
12519	1332	15	has	have	VBZ
12519	1332	16	so	so	RB
12519	1332	17	long	long	RB
12519	1332	18	annoyed	annoy	VBN
12519	1332	19	soap	soap	NN
12519	1332	20	makers	maker	NNS
12519	1332	21	.	.	.
12519	1333	1	Should	Should	MD
12519	1333	2	cracknels	cracknel	NNS
12519	1333	3	be	be	VB
12519	1333	4	used	use	VBN
12519	1333	5	,	,	,
12519	1333	6	there	there	EX
12519	1333	7	must	must	MD
12519	1333	8	be	be	VB
12519	1333	9	one	one	CD
12519	1333	10	pound	pound	NN
12519	1333	11	to	to	IN
12519	1333	12	each	each	DT
12519	1333	13	gallon	gallon	NN
12519	1333	14	.	.	.
12519	1334	1	Kitchen	Kitchen	NNP
12519	1334	2	grease	grease	NN
12519	1334	3	should	should	MD
12519	1334	4	be	be	VB
12519	1334	5	clarified	clarify	VBN
12519	1334	6	in	in	IN
12519	1334	7	a	a	DT
12519	1334	8	quantity	quantity	NN
12519	1334	9	of	of	IN
12519	1334	10	water	water	NN
12519	1334	11	,	,	,
12519	1334	12	or	or	CC
12519	1334	13	the	the	DT
12519	1334	14	salt	salt	NN
12519	1334	15	will	will	MD
12519	1334	16	prevent	prevent	VB
12519	1334	17	its	-PRON-	PRP$
12519	1334	18	incorporating	incorporating	NN
12519	1334	19	with	with	IN
12519	1334	20	the	the	DT
12519	1334	21	lye	lye	NNP
12519	1334	22	.	.	.
12519	1335	1	Soft	soft	JJ
12519	1335	2	soap	soap	NN
12519	1335	3	is	be	VBZ
12519	1335	4	made	make	VBN
12519	1335	5	in	in	IN
12519	1335	6	the	the	DT
12519	1335	7	same	same	JJ
12519	1335	8	manner	manner	NN
12519	1335	9	,	,	,
12519	1335	10	only	only	RB
12519	1335	11	omitting	omit	VBG
12519	1335	12	the	the	DT
12519	1335	13	salt	salt	NN
12519	1335	14	.	.	.
12519	1336	1	It	-PRON-	PRP
12519	1336	2	may	may	MD
12519	1336	3	also	also	RB
12519	1336	4	be	be	VB
12519	1336	5	made	make	VBN
12519	1336	6	by	by	IN
12519	1336	7	putting	put	VBG
12519	1336	8	the	the	DT
12519	1336	9	lye	lye	NN
12519	1336	10	and	and	CC
12519	1336	11	grease	grease	NN
12519	1336	12	together	together	RB
12519	1336	13	in	in	IN
12519	1336	14	exact	exact	JJ
12519	1336	15	proportions	proportion	NNS
12519	1336	16	,	,	,
12519	1336	17	and	and	CC
12519	1336	18	placing	place	VBG
12519	1336	19	it	-PRON-	PRP
12519	1336	20	under	under	IN
12519	1336	21	the	the	DT
12519	1336	22	influence	influence	NN
12519	1336	23	of	of	IN
12519	1336	24	a	a	DT
12519	1336	25	hot	hot	JJ
12519	1336	26	sun	sun	NN
12519	1336	27	for	for	IN
12519	1336	28	eight	eight	CD
12519	1336	29	or	or	CC
12519	1336	30	ten	ten	CD
12519	1336	31	days	day	NNS
12519	1336	32	,	,	,
12519	1336	33	stirring	stir	VBG
12519	1336	34	it	-PRON-	PRP
12519	1336	35	well	well	RB
12519	1336	36	four	four	CD
12519	1336	37	or	or	CC
12519	1336	38	five	five	CD
12519	1336	39	times	time	NNS
12519	1336	40	a	a	DT
12519	1336	41	day	day	NN
12519	1336	42	.	.	.
12519	1337	1	*	*	NFP
12519	1337	2	*	*	NFP
12519	1337	3	*	*	NFP
12519	1337	4	*	*	NFP
12519	1337	5	*	*	NFP
12519	1337	6	TO	to	IN
12519	1337	7	MAKE	MAKE	NNP
12519	1337	8	STARCH	STARCH	NNP
12519	1337	9	.	.	.
12519	1338	1	Wash	wash	VB
12519	1338	2	a	a	DT
12519	1338	3	peck	peck	NN
12519	1338	4	of	of	IN
12519	1338	5	good	good	JJ
12519	1338	6	wheat	wheat	NN
12519	1338	7	,	,	,
12519	1338	8	and	and	CC
12519	1338	9	pick	pick	VB
12519	1338	10	it	-PRON-	PRP
12519	1338	11	very	very	RB
12519	1338	12	clean	clean	JJ
12519	1338	13	;	;	:
12519	1338	14	put	put	VB
12519	1338	15	it	-PRON-	PRP
12519	1338	16	in	in	IN
12519	1338	17	a	a	DT
12519	1338	18	tub	tub	NN
12519	1338	19	,	,	,
12519	1338	20	and	and	CC
12519	1338	21	cover	cover	VB
12519	1338	22	it	-PRON-	PRP
12519	1338	23	with	with	IN
12519	1338	24	water	water	NN
12519	1338	25	;	;	:
12519	1338	26	it	-PRON-	PRP
12519	1338	27	must	must	MD
12519	1338	28	be	be	VB
12519	1338	29	kept	keep	VBN
12519	1338	30	in	in	IN
12519	1338	31	the	the	DT
12519	1338	32	sun	sun	NN
12519	1338	33	,	,	,
12519	1338	34	and	and	CC
12519	1338	35	the	the	DT
12519	1338	36	water	water	NN
12519	1338	37	changed	change	VBD
12519	1338	38	every	every	DT
12519	1338	39	day	day	NN
12519	1338	40	,	,	,
12519	1338	41	or	or	CC
12519	1338	42	it	-PRON-	PRP
12519	1338	43	will	will	MD
12519	1338	44	smell	smell	VB
12519	1338	45	very	very	RB
12519	1338	46	offensively	offensively	RB
12519	1338	47	.	.	.
12519	1339	1	When	when	WRB
12519	1339	2	the	the	DT
12519	1339	3	wheat	wheat	NN
12519	1339	4	becomes	become	VBZ
12519	1339	5	quite	quite	RB
12519	1339	6	soft	soft	JJ
12519	1339	7	,	,	,
12519	1339	8	it	-PRON-	PRP
12519	1339	9	must	must	MD
12519	1339	10	be	be	VB
12519	1339	11	well	well	RB
12519	1339	12	rubbed	rub	VBN
12519	1339	13	in	in	IN
12519	1339	14	the	the	DT
12519	1339	15	hands	hand	NNS
12519	1339	16	,	,	,
12519	1339	17	and	and	CC
12519	1339	18	the	the	DT
12519	1339	19	husks	husk	NNS
12519	1339	20	thrown	throw	VBN
12519	1339	21	into	into	IN
12519	1339	22	another	another	DT
12519	1339	23	tub	tub	NN
12519	1339	24	;	;	:
12519	1339	25	let	let	VB
12519	1339	26	this	this	DT
12519	1339	27	white	white	JJ
12519	1339	28	substance	substance	NN
12519	1339	29	settle	settle	VB
12519	1339	30	,	,	,
12519	1339	31	then	then	RB
12519	1339	32	pour	pour	VB
12519	1339	33	off	off	RP
12519	1339	34	the	the	DT
12519	1339	35	water	water	NN
12519	1339	36	,	,	,
12519	1339	37	put	put	VBN
12519	1339	38	on	on	RP
12519	1339	39	fresh	fresh	JJ
12519	1339	40	,	,	,
12519	1339	41	stir	stir	VB
12519	1339	42	it	-PRON-	PRP
12519	1339	43	up	up	RP
12519	1339	44	well	well	RB
12519	1339	45	,	,	,
12519	1339	46	and	and	CC
12519	1339	47	let	let	VB
12519	1339	48	it	-PRON-	PRP
12519	1339	49	subside	subside	VB
12519	1339	50	;	;	:
12519	1339	51	do	do	VB
12519	1339	52	this	this	DT
12519	1339	53	every	every	DT
12519	1339	54	day	day	NN
12519	1339	55	till	till	IN
12519	1339	56	the	the	DT
12519	1339	57	water	water	NN
12519	1339	58	comes	come	VBZ
12519	1339	59	off	off	RP
12519	1339	60	clear	clear	RB
12519	1339	61	--	--	:
12519	1339	62	then	then	RB
12519	1339	63	pour	pour	VB
12519	1339	64	it	-PRON-	PRP
12519	1339	65	off	off	RP
12519	1339	66	;	;	:
12519	1339	67	collect	collect	VB
12519	1339	68	the	the	DT
12519	1339	69	starch	starch	NN
12519	1339	70	in	in	IN
12519	1339	71	a	a	DT
12519	1339	72	bag	bag	NN
12519	1339	73	,	,	,
12519	1339	74	tie	tie	VB
12519	1339	75	it	-PRON-	PRP
12519	1339	76	up	up	RP
12519	1339	77	tight	tight	RB
12519	1339	78	,	,	,
12519	1339	79	and	and	CC
12519	1339	80	set	set	VBD
12519	1339	81	it	-PRON-	PRP
12519	1339	82	in	in	IN
12519	1339	83	the	the	DT
12519	1339	84	sun	sun	NN
12519	1339	85	a	a	DT
12519	1339	86	few	few	JJ
12519	1339	87	days	day	NNS
12519	1339	88	;	;	:
12519	1339	89	then	then	RB
12519	1339	90	open	open	VB
12519	1339	91	it	-PRON-	PRP
12519	1339	92	,	,	,
12519	1339	93	and	and	CC
12519	1339	94	dry	dry	VB
12519	1339	95	the	the	DT
12519	1339	96	starch	starch	NN
12519	1339	97	on	on	IN
12519	1339	98	dishes	dish	NNS
12519	1339	99	.	.	.
12519	1340	1	*	*	NFP
12519	1340	2	*	*	NFP
12519	1340	3	*	*	NFP
12519	1340	4	*	*	NFP
12519	1340	5	*	*	NFP
12519	1340	6	TO	to	IN
12519	1340	7	DRY	DRY	NNP
12519	1340	8	HERBS	herbs	NN
12519	1340	9	.	.	.
12519	1341	1	Gather	gather	VB
12519	1341	2	them	-PRON-	PRP
12519	1341	3	on	on	IN
12519	1341	4	a	a	DT
12519	1341	5	dry	dry	JJ
12519	1341	6	day	day	NN
12519	1341	7	,	,	,
12519	1341	8	just	just	RB
12519	1341	9	before	before	IN
12519	1341	10	they	-PRON-	PRP
12519	1341	11	begin	begin	VBP
12519	1341	12	to	to	IN
12519	1341	13	blossom	blossom	NNS
12519	1341	14	;	;	:
12519	1341	15	brush	brush	VB
12519	1341	16	off	off	IN
12519	1341	17	the	the	DT
12519	1341	18	dust	dust	NN
12519	1341	19	,	,	,
12519	1341	20	cut	cut	VBD
12519	1341	21	them	-PRON-	PRP
12519	1341	22	in	in	IN
12519	1341	23	small	small	JJ
12519	1341	24	branches	branch	NNS
12519	1341	25	,	,	,
12519	1341	26	and	and	CC
12519	1341	27	dry	dry	VB
12519	1341	28	them	-PRON-	PRP
12519	1341	29	quickly	quickly	RB
12519	1341	30	in	in	IN
12519	1341	31	a	a	DT
12519	1341	32	moderate	moderate	JJ
12519	1341	33	oven	oven	NN
12519	1341	34	;	;	:
12519	1341	35	pick	pick	VB
12519	1341	36	off	off	RP
12519	1341	37	the	the	DT
12519	1341	38	leaves	leave	NNS
12519	1341	39	when	when	WRB
12519	1341	40	dry	dry	JJ
12519	1341	41	,	,	,
12519	1341	42	pound	pound	NN
12519	1341	43	and	and	CC
12519	1341	44	sift	sift	VB
12519	1341	45	them	-PRON-	PRP
12519	1341	46	--	--	:
12519	1341	47	bottle	bottle	VB
12519	1341	48	them	-PRON-	PRP
12519	1341	49	immediately	immediately	RB
12519	1341	50	,	,	,
12519	1341	51	and	and	CC
12519	1341	52	cork	cork	VB
12519	1341	53	them	-PRON-	PRP
12519	1341	54	closely	closely	RB
12519	1341	55	.	.	.
12519	1342	1	They	-PRON-	PRP
12519	1342	2	must	must	MD
12519	1342	3	be	be	VB
12519	1342	4	kept	keep	VBN
12519	1342	5	in	in	IN
12519	1342	6	a	a	DT
12519	1342	7	dry	dry	JJ
12519	1342	8	place	place	NN
12519	1342	9	.	.	.
12519	1343	1	*	*	NFP
12519	1343	2	*	*	NFP
12519	1343	3	*	*	NFP
12519	1343	4	*	*	NFP
12519	1343	5	*	*	NFP
12519	1343	6	TO	to	IN
12519	1343	7	CLEAN	CLEAN	NNP
12519	1343	8	SILVER	silver	NN
12519	1343	9	UTENSILS	UTENSILS	NNP
12519	1343	10	.	.	.
12519	1344	1	Dissolve	dissolve	VB
12519	1344	2	two	two	CD
12519	1344	3	tea	tea	NN
12519	1344	4	-	-	HYPH
12519	1344	5	spoonsful	spoonsful	JJ
12519	1344	6	of	of	IN
12519	1344	7	alum	alum	NN
12519	1344	8	in	in	IN
12519	1344	9	a	a	DT
12519	1344	10	quart	quart	NN
12519	1344	11	of	of	IN
12519	1344	12	moderately	moderately	RB
12519	1344	13	strong	strong	JJ
12519	1344	14	lye	lye	NNP
12519	1344	15	--	--	:
12519	1344	16	stir	stir	NN
12519	1344	17	in	in	IN
12519	1344	18	a	a	DT
12519	1344	19	gill	gill	NN
12519	1344	20	of	of	IN
12519	1344	21	soft	soft	JJ
12519	1344	22	soap	soap	NN
12519	1344	23	,	,	,
12519	1344	24	and	and	CC
12519	1344	25	skim	skim	VB
12519	1344	26	off	off	RP
12519	1344	27	the	the	DT
12519	1344	28	dross	dross	NN
12519	1344	29	.	.	.
12519	1345	1	Wash	wash	VB
12519	1345	2	the	the	DT
12519	1345	3	silver	silver	NN
12519	1345	4	clean	clean	JJ
12519	1345	5	in	in	IN
12519	1345	6	hot	hot	JJ
12519	1345	7	water	water	NN
12519	1345	8	,	,	,
12519	1345	9	let	let	VB
12519	1345	10	it	-PRON-	PRP
12519	1345	11	remain	remain	VB
12519	1345	12	covered	cover	VBN
12519	1345	13	with	with	IN
12519	1345	14	this	this	DT
12519	1345	15	mixture	mixture	NN
12519	1345	16	for	for	IN
12519	1345	17	ten	ten	CD
12519	1345	18	or	or	CC
12519	1345	19	fifteen	fifteen	CD
12519	1345	20	minutes	minute	NNS
12519	1345	21	,	,	,
12519	1345	22	turning	turn	VBG
12519	1345	23	it	-PRON-	PRP
12519	1345	24	over	over	RP
12519	1345	25	frequently	frequently	RB
12519	1345	26	;	;	:
12519	1345	27	then	then	RB
12519	1345	28	wash	wash	VB
12519	1345	29	it	-PRON-	PRP
12519	1345	30	in	in	IN
12519	1345	31	hot	hot	JJ
12519	1345	32	soap	soap	NN
12519	1345	33	suds	sud	NNS
12519	1345	34	,	,	,
12519	1345	35	and	and	CC
12519	1345	36	rub	rub	VB
12519	1345	37	it	-PRON-	PRP
12519	1345	38	well	well	RB
12519	1345	39	with	with	IN
12519	1345	40	a	a	DT
12519	1345	41	dry	dry	JJ
12519	1345	42	cloth	cloth	NN
12519	1345	43	.	.	.
12519	1346	1	*	*	NFP
12519	1346	2	*	*	NFP
12519	1346	3	*	*	NFP
12519	1346	4	*	*	NFP
12519	1346	5	*	*	NFP
12519	1346	6	TO	to	IN
12519	1346	7	MAKE	MAKE	NNP
12519	1346	8	BLACKING	BLACKING	NNP
12519	1346	9	.	.	.
12519	1347	1	A	a	DT
12519	1347	2	quarter	quarter	NN
12519	1347	3	of	of	IN
12519	1347	4	a	a	DT
12519	1347	5	pound	pound	NN
12519	1347	6	of	of	IN
12519	1347	7	ivory	ivory	NN
12519	1347	8	black	black	NNP
12519	1347	9	,	,	,
12519	1347	10	two	two	CD
12519	1347	11	ounces	ounce	NNS
12519	1347	12	of	of	IN
12519	1347	13	sugar	sugar	NN
12519	1347	14	candy	candy	NNP
12519	1347	15	,	,	,
12519	1347	16	a	a	DT
12519	1347	17	quarter	quarter	NN
12519	1347	18	of	of	IN
12519	1347	19	an	an	DT
12519	1347	20	ounce	ounce	NN
12519	1347	21	of	of	IN
12519	1347	22	gum	gum	NN
12519	1347	23	tragacanth	tragacanth	NN
12519	1347	24	;	;	:
12519	1347	25	pound	pound	VB
12519	1347	26	them	-PRON-	PRP
12519	1347	27	all	all	DT
12519	1347	28	very	very	RB
12519	1347	29	fine	fine	JJ
12519	1347	30	,	,	,
12519	1347	31	boil	boil	VBP
12519	1347	32	a	a	DT
12519	1347	33	bottle	bottle	NN
12519	1347	34	of	of	IN
12519	1347	35	porter	porter	NN
12519	1347	36	,	,	,
12519	1347	37	and	and	CC
12519	1347	38	stir	stir	VB
12519	1347	39	the	the	DT
12519	1347	40	ingredients	ingredient	NNS
12519	1347	41	in	in	IN
12519	1347	42	while	while	IN
12519	1347	43	boiling	boil	VBG
12519	1347	44	hot	hot	RB
12519	1347	45	.	.	.
12519	1348	1	*	*	NFP
12519	1348	2	*	*	NFP
12519	1348	3	*	*	NFP
12519	1348	4	*	*	NFP
12519	1348	5	*	*	NFP
12519	1348	6	TO	to	IN
12519	1348	7	CLEAN	CLEAN	NNP
12519	1348	8	KNIVES	knife	NNS
12519	1348	9	AND	and	CC
12519	1348	10	FORKS	forks	NN
12519	1348	11	.	.	.
12519	1349	1	Wash	wash	VB
12519	1349	2	them	-PRON-	PRP
12519	1349	3	in	in	IN
12519	1349	4	warm	warm	JJ
12519	1349	5	water	water	NN
12519	1349	6	,	,	,
12519	1349	7	and	and	CC
12519	1349	8	wipe	wipe	VB
12519	1349	9	them	-PRON-	PRP
12519	1349	10	till	till	IN
12519	1349	11	quite	quite	RB
12519	1349	12	dry	dry	JJ
12519	1349	13	;	;	:
12519	1349	14	then	then	RB
12519	1349	15	touch	touch	VB
12519	1349	16	them	-PRON-	PRP
12519	1349	17	lightly	lightly	RB
12519	1349	18	over	over	RB
12519	1349	19	,	,	,
12519	1349	20	without	without	IN
12519	1349	21	smearing	smear	VBG
12519	1349	22	the	the	DT
12519	1349	23	handles	handle	NNS
12519	1349	24	,	,	,
12519	1349	25	with	with	IN
12519	1349	26	rotten	rotten	JJ
12519	1349	27	stone	stone	NN
12519	1349	28	made	make	VBD
12519	1349	29	wet	wet	JJ
12519	1349	30	;	;	:
12519	1349	31	let	let	VB
12519	1349	32	it	-PRON-	PRP
12519	1349	33	dry	dry	VB
12519	1349	34	on	on	IN
12519	1349	35	them	-PRON-	PRP
12519	1349	36	,	,	,
12519	1349	37	and	and	CC
12519	1349	38	then	then	RB
12519	1349	39	rub	rub	VB
12519	1349	40	with	with	IN
12519	1349	41	a	a	DT
12519	1349	42	clean	clean	JJ
12519	1349	43	cloth	cloth	NN
12519	1349	44	until	until	IN
12519	1349	45	they	-PRON-	PRP
12519	1349	46	are	be	VBP
12519	1349	47	bright	bright	JJ
12519	1349	48	.	.	.
12519	1350	1	With	with	IN
12519	1350	2	this	this	DT
12519	1350	3	mode	mode	NN
12519	1350	4	of	of	IN
12519	1350	5	cleaning	cleaning	NN
12519	1350	6	,	,	,
12519	1350	7	one	one	CD
12519	1350	8	set	set	NN
12519	1350	9	of	of	IN
12519	1350	10	knives	knife	NNS
12519	1350	11	and	and	CC
12519	1350	12	forks	fork	NNS
12519	1350	13	will	will	MD
12519	1350	14	serve	serve	VB
12519	1350	15	a	a	DT
12519	1350	16	family	family	NN
12519	1350	17	twenty	twenty	CD
12519	1350	18	years	year	NNS
12519	1350	19	;	;	:
12519	1350	20	they	-PRON-	PRP
12519	1350	21	will	will	MD
12519	1350	22	require	require	VB
12519	1350	23	the	the	DT
12519	1350	24	frequent	frequent	JJ
12519	1350	25	use	use	NN
12519	1350	26	of	of	IN
12519	1350	27	a	a	DT
12519	1350	28	steel	steel	NN
12519	1350	29	to	to	TO
12519	1350	30	keep	keep	VB
12519	1350	31	them	-PRON-	PRP
12519	1350	32	with	with	IN
12519	1350	33	a	a	DT
12519	1350	34	keen	keen	JJ
12519	1350	35	edge	edge	NN
12519	1350	36	--	--	:
12519	1350	37	but	but	CC
12519	1350	38	must	must	MD
12519	1350	39	never	never	RB
12519	1350	40	be	be	VB
12519	1350	41	put	put	VBN
12519	1350	42	into	into	IN
12519	1350	43	very	very	RB
12519	1350	44	hot	hot	JJ
12519	1350	45	water	water	NN
12519	1350	46	,	,	,
12519	1350	47	lest	lest	IN
12519	1350	48	the	the	DT
12519	1350	49	handles	handle	NNS
12519	1350	50	be	be	VB
12519	1350	51	injured	injure	VBN
12519	1350	52	.	.	.
12519	1351	1	THE	the	DT
12519	1351	2	END	END	NNP
12519	1351	3	.	.	.
12519	1352	1	Footnotes	footnote	NNS
12519	1352	2	:	:	:
12519	1352	3	Footnote	footnote	NN
12519	1352	4	1	1	CD
12519	1352	5	:	:	:
12519	1352	6	Shote	Shote	NNP
12519	1352	7	being	be	VBG
12519	1352	8	a	a	DT
12519	1352	9	Provincial	provincial	JJ
12519	1352	10	term	term	NN
12519	1352	11	,	,	,
12519	1352	12	and	and	CC
12519	1352	13	not	not	RB
12519	1352	14	a	a	DT
12519	1352	15	legitimate	legitimate	JJ
12519	1352	16	English	English	NNP
12519	1352	17	Word	Word	NNP
12519	1352	18	,	,	,
12519	1352	19	Mrs.	Mrs.	NNP
12519	1352	20	R.	R.	NNP
12519	1352	21	has	have	VBZ
12519	1352	22	taken	take	VBN
12519	1352	23	the	the	DT
12519	1352	24	liberty	liberty	NN
12519	1352	25	of	of	IN
12519	1352	26	spelling	spell	VBG
12519	1352	27	it	-PRON-	PRP
12519	1352	28	in	in	IN
12519	1352	29	a	a	DT
12519	1352	30	way	way	NN
12519	1352	31	that	that	WDT
12519	1352	32	conveys	convey	VBZ
12519	1352	33	the	the	DT
12519	1352	34	sound	sound	NN
12519	1352	35	of	of	IN
12519	1352	36	the	the	DT
12519	1352	37	pronunciation	pronunciation	NN
12519	1352	38	more	more	RBR
12519	1352	39	clearly	clearly	RB
12519	1352	40	than	than	IN
12519	1352	41	_	_	NNP
12519	1352	42	shoat	shoat	NN
12519	1352	43	_	_	NNP
12519	1352	44	,	,	,
12519	1352	45	the	the	DT
12519	1352	46	usual	usual	JJ
12519	1352	47	manner	manner	NN
12519	1352	48	of	of	IN
12519	1352	49	spelling	spell	VBG
12519	1352	50	it	-PRON-	PRP
12519	1352	51	.	.	.